lumicero/recipes-ing2inst huggingface dataset:
Title: Tangerine-Dream Poppy- Seed Cake
Ingredients:
- 2 1/4 cake flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 1/3 I Can't Believe It's Not Butter® Spread
- 1 1/3 sugar
- 2 eggs
- 1 tangerine zest
- 4 orange zest
- 2 poppy seeds
- 1 low-fat buttermilk
- 2 water
- 2 tangerine juice concentrate
- 3/4 orange zest
- 1/2 powdered sugar
- 1/4 confectioners' sugar
Instructions:
1. Preheat oven to 350.
2. Spray a light coat of cooking spray onto a 10-inch bundt pan.
3. Sift flour, baking powder, baking soda and salt into a medium bowl.
4. In a large bowl, beat butter spread until smooth, about 2 minutes on medium with a hand mixer.
5. Beat in sugar until well blended.
6. Beat in whole eggs, one at a time, and then beat in the egg white.
7. Beat in the zest and the poppy seeds.
8. In a small bowl, mix together the buttermilk and juice concentrate.
9. Alternately fold the flour mixture and buttermilk mixture into the egg mixture, beginning and ending with the flour, until just blended.
10. DO NOT OVERMIX.
11. Pour batter into bundt pan, and gently tap pan on the counter to release any air pockets.
12. Bake until cake pulls away from the side of the pan, and until a toothpick comes out clean from the center (about 40-45 minutes).
13. Transfer pan to cooling rack, and let cool 10 minutes.
14. With a small knife, loosen the sides of the cake, and invert onto the rack to cool completely.
15. For the glaze:
16. In a small bowl, stir the water, juice concentrate and zest. Stir in powdered/confectioners sugar, until just pourable.
17. Drizzle over cooled cake.
Title: Warm Marmalade Sauce
Ingredients:
- 2 orange marmalade
- 1/2 butter
- 2
Instructions:
1. Bring cream, marmalade and butter to a boil in a small saucepan over medium heat.
2. Reduce heat slightly and cook until sauce has thickened, approximately 20 - 30 minutes. The sauce takes on a golden colour and should thickly coat the back of a spoon. (Watch towards the end of the cooking period or the butter will end up seperating from the sauce and it becomes tacky on the ice cream).
3. Spoon over ice cream.
4. Note: This sauce can be prepared while you are serving dinner. The only draw back is that you need to periodically "stir the pot" so that the mixture does not burn.
Title: Apple Pear Ginger Crisp
Ingredients:
- 4 apples
- 4 pears
- 3 brown sugar
- 1 cinnamon
- 1/4 nutmeg
- 2 candied ginger
- 2 lemon juice
- 1 vanilla
- 1 lemon zest
- 1/4 flour
- 1/2 flour
- 1/2 brown sugar
- 2/3 oats
- 1/2 cinnamon
- 6 butter
Instructions:
1. toss all of the filling ingredients together and pour into a greased 2.5 qt (or 11x7 or 13x9 for thinner) casserole dish.
2. combine topping ingredients until crumbs form, sprinkle evenly over the fruit.
3. bake at 375 for 40 minutes, cool 15 minutes before serving.
Title: Cheat's Tiramisu
Ingredients:
- 250 mascarpone
- 425 custard
- 4 instant coffee
- 1 water
- 350 sponge cake fingers
- 100 cocoa powder
Instructions:
1. Boil the water and dissolve the coffee in it.
2. Set aside to cool.
3. Beat the mascarpone and custard together.
4. Stir the Tia Maria into the coffee and dip sponge chunks into the liquid.
5. Divide a third of the mixture into four serving dishes.
6. Spoon over a third of the mascarpone/custard mix, and keep layering, finishing with the mascarpone/custard mix.
7. Sprinkle with cocoa and chill for 1 hour.
Title: Wacky Cake
Ingredients:
- 1 1/2 all-purpose flour
- 3 white sugar
- 1 baking soda
- 1 salt
- 1/2 white vinegar
- 1 pure vanilla extract
- 1 water
- 5
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Mix first 5 dry ingredients in a greased 8" square baking pan. Make 3 depressions in dry ingredients - two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
3. Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!
4. Note: Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.
5. TIPS You can double this recipe, just use a 9x13 baking pan.
6. You can also mix the batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way - mixing the dry ingredients then making the depressions for the wet ingredients. Don't forget to grease your pan. You can also make cupcakes - be sure to adjust baking time.
7. Many have shared that this recipe is great served warm or cold with just sprinkling powdered sugar on top!
8. A sweet reader, Lesley, shared photos of her Layered Crazy Cake and Cupcakes. Thank you, Lesley, so thoughtful for you to share with all of us!
9. For the layered cake, she greased her pan and used baking paper (parchment paper) on the bottom. She didn't double the recipe, just cut the cake into a layer.
10. For the cupcakes, she made a dozen using her muffin tin and cupcake liners. The cupcakes were baked at 350 degrees F for 13 minutes (Oven cooking times vary).
Title: Swedish Rye Cookies
Ingredients:
- 1/2 butter
- 1/4 white sugar
- 1/2 all-purpose flour
- 1 baking powder
- 1/8 salt
- 1/4 water
- 3
Instructions:
1. Cream together butter and sugar until light and fluffy.
2. Stir in rye flour, all-purpose flour, baking powder and salt.
3. Mix well and add enough water to moisten the dough.
4. Roll out onto a floured board, the thinner the dough, the crispier the cookies will be.
5. Cut into 2 1/2 inch rounds using cutter or floured glass.
6. Bake on ungreased cookie sheet at 375°F or until slightly brown.
Title: Milchreis (German Rice Pudding)
Ingredients:
- 1 white rice
- 1/4 sugar
- 3 milk
- 1 salt
- 1/8 vanilla beans
- 2
Instructions:
1. Mix the rice, sugar and salt in a large saucepan. Stir in the milk and cream, and add the whole piece of vanilla bean. Place over medium heat and bring to a boil, stirring often.
2. Reduce heat and simmer the rice for 30 minutes, or until soft and milk/cream mixture becomes thick. Stir often.
3. Scratch out vanilla seeds and stir into pudding. Discard vanilla bean pod.
4. Serve warm with cinnamon and sugar or fruit compote, or both.
Title: Best Chewy Chocolate Brownies
Ingredients:
- 4 eggs
- 2 sugar
- 1 1/2 vanilla essence
- 1 1/2 flour
- 1 1/2 baking powder
- 3/4 salt
- 3/4 chocolate chips
- 1/2
- 1
Instructions:
1. Beat eggs and sugar together. Add oil and vanilla. Mix well.
2. Add dry ingredients to egg mixture.
3. Stir in nuts and chocolate chips.
4. Pour into greased 9 x 13 pan. Bake 350 degrees for 30 minutes.
Title: Coffee Can Apple Cobbler
Ingredients:
- 15 apples
- 1/2 apples
- 1 1/2 margarine
- 3 butter
- 1 flour
- 1/2 baking powder
- 1 salt
- 1 sugar
- 6 cinnamon
- 3/4 nutmeg
- 12 evaporated milk
- water
Instructions:
1. Wash coffee can and dry. Keep plastic lid.
2. Put margarine in can. Use a paper towel to wipe the entire inside of can. Leave the remaining margarine.
3. Add the apple slices, if canned do not drain, add liquid.
4. In large ziplock bag mix the following:
5. Flour, baking powder, salt, sugar, cinnamon, and nutmeg. Shake shake shake.
6. Add to the coffee can. Put the plastic lid on and hold on to the top and bottom of can and shake shake shake. Remove lid. If it is not mixed well enough, use the dreaded spoon.
7. Add the milk and water in the can. Replace the plastic lid. Do the shake shake shake again. Take off lid.
8. Place heavy foil on top of can. Place in coals or on grill over fire. When you start to hear the sizzle for about 15 minutes, remove to the end of the coals or the side of the grill, and continue to cook another 20 minutes. Pull off. Let set a few minutes.
9. Serve with a spoon. Do not get down to the very bottom, it may be too brown. My kids loved the crispies, but perhaps not to everyone's taste. Serve with ice cream, whipped topping or dry Jello mix sprinkled on top.
Title: Pain Au Chocolat Bread and Butter Pudding
Ingredients:
- 4 milk
- 1/4 dark chocolate
- 1 sugar
- 75 eggs
- 1/4
- 2
Instructions:
1. Preheat the oven to 150°C/Gas mark 2. Cut each pain au chocolat into three equal pieces widthways and pack them into a baking dish.
2. Mix the milk and cream in a saucepan and bring to the boil. Add the chocolate and stir until smooth.
3. Mix the sugar and eggs in a bowl and pour the chocolate mixture over, whisking constantly. Then slowly pour the custard over the pain au chocolat, allowing the custard to be absorbed before adding more.
4. Bake 25-30 minutes or until the top is lightly crisp but the centre is still wobbly. Serve warm with cream or ice cream.
Title: Cherry Gems (Cookies)
Ingredients:
- 1 butter
- 2 eggs
- 1 1/2 brown sugar
- 3 1/2 flour
- 2 baking powder
- 1 baking soda
- 1/2 cinnamon
- 1 vanilla
- 3/4 dried cherries
- 1/2 pecans
Instructions:
1. Mix butter, eggs, brown sugar, and flour until well combined.
2. Add baking powder, baking soda, cinnamon, vanilla, cherries, and nuts.
3. Roll dough into logs that are approximately 1 inch around. Wrap in waxed paper and place in the refrigerator until ready to bake.
4. When you are ready to bake, preheat oven to 350 degrees.
5. Slice logs into 1 inch rounds and place on an ungreased cookie sheet.
6. Bake 12 minutes or until golden brown.
7. Cool 5 minutes before transfering to a cooling rack.
Title: Sour Cream Chocolate Cake
Ingredients:
- 1 water
- 1 butter
- 1 sugar
- 2 1/2 eggs
- 4 vanilla extract
- 2 cake flour
- 3 baking soda
- 2 baking powder
- 1/2 salt
- 1/2 sour cream
- 1 butter
- 2 sour cream
- 1/2 vanilla extract
- 1 confectioners' sugar
- 1
- 4 -5
Instructions:
1. Dissolve cocoa in water and set aside.
2. In a mixing bowl, cream butter and sugar.
3. Add eggs, one at a time beating well after each. Add vanilla.
4. Combine flour, baking soda, baking powder, and salt.
5. Add dry ingredients to wet mixture alternately with cocoa mixture and sour cream.
6. Pour into 3 greased and floured 9" round cake pans.
7. Bake at 350 for 30-35 minutes or until toothpick comes out clean.
8. Cool for 10 minutes and remove from pans.
9. Cool Completely before frosting.
10. Frosting:
11. In heavy saucepan melt chocolate chips and butter over low heat.
12. Cool 5 minutes.
13. Place in a mixing bowl and add sour cream and vanilla. Mix well.
14. Add sugar and beat until light and fluffy.
15. Spread between layers and over top and sides of cake.
16. Leftovers must be refrigerated.
Title: Quick Fudge Frosting
Ingredients:
- 3 3/4 confectioners' sugar
- 1/2 cocoa powder
- 1/4 salt
- 6 boiling water
- 1 vanilla extract
- 1/2 butter
Instructions:
1. In large bowl, combine sugar, cocoa and salt.
2. With an electric mixer, beat in boiling water, vanilla and butter until smooth and thick.
3. Yields: 2 cups.
Title: Hermit Bars
Ingredients:
- 2 1/2 all-purpose flour
- 3/4 baking powder
- 3/4 baking soda
- 1 ground cinnamon
- 1 ground ginger
- 1/4 ground cloves
- 1/4 ground nutmeg
- 1/4 kosher salt
- 1/2 unsalted butter
- 1 1/4 dark brown sugar
- 2 eggs
- 1/4 molasses
- 1 raisins
- 1 walnuts
Instructions:
1. Heat oven to 350°F Spray a 9-by-13-inch baking dish with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray.
2. In a medium bowl, whisk together the flour, baking powder and soda, cinnamon, ginger, cloves, nutmeg, and salt.
3. With an electric mixer, beat the butter and sugar on medium-high until light and fluffy. Beat in the eggs, then the molasses. Reduce speed to low and gradually add the flour mixture, mixing just until incorporated. Mix in the raisins and walnuts.
4. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out with moist crumbs, 30 to 35 minutes.
5. Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 squares.
Title: Holiday Sugar Cookies
Ingredients:
- 1 margarine
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 3 flour
- 2 baking powder
- 1/4 salt
- 1 icing sugar
- 1
Instructions:
1. Cream margarine and sugar together. Beat in eggs, 1 at a time. Add vanilla.
2. Mix in bowl, flour, baking powder and salt. Add to liquid mixture, beating well.
3. Roll out onto lightly floured counter in desired thickness. Cut with cookie cutters for occasion.
4. Bake in 350 oven, for 10 - 15 minutes.
5. For icing, mix icing sugar and egg white together well until all is smooth. Brush over each cookie with pastry brush, let harden and enjoy!
Title: Carrot Snack Cake
Ingredients:
- 1 shortening
- 3/4 sugar
- 1 egg
- 1 carrot
- 1 vanilla
- 2 flour
- 2 baking powder
- 1/2 salt
Instructions:
1. Cream the shortening and sugar.
2. Beat in egg, carrots and extract until thick and yellow.
3. Dump in the remaining ingredients.
4. Bake in an 8x8 or 9x9 pan, at 350, until they test done (35-45 minutes).
5. Cut in nine pieces (3x3).
Title: Modified Chocolate Sauerkraut Cake
Ingredients:
- 3/4 light margarine
- 3/4 sugar
- 3/4 Splenda granular
- 3/4 egg substitute
- 1 vanilla extract
- 2 all-purpose flour
- 3/4 baking soda
- 1 baking powder
- 1 water
- 1 sauerkraut
- 1 flaked coconut
- 2/3 pecans
- 1/2 light mayonnaise
- 2 flaked coconut
- 2/3 pecans
- 2/3
Instructions:
1. n a mixing bowl, cream light margarine, sugar, and Splenda.
2. Add the egg substitute ¼ cups at a time, beating well after each addition.
3. Beat in vanilla.
4. Combine dry ingredients; add to the creamed mixture alternately with water.
5. Fold in sauerkraut, coconut and pecans.
6. Pour into three greased and floured 9-in.round baking pans.
7. Bake at 350°F for 20-24 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 10 minutes before removing from pans to wire racks; cool completely.
9. In a bowl, combine melted chocolate and mayonnaise. Set aside 1-1/4 cups for frosting.
10. To the remaining chocolate mixture, add half of the coconut and pecans; spread between cake layers.
11. Spread reserved chocolate mixture over top and sides of cake. Combine remaining coconut and pecans; press onto sides of cake. Store in the refrigerator.
12. Slice with a serrated knife.
Title: Vegan Lemon Meringue Pie
Ingredients:
- 1 vegan pie crusts
- 2 water
- 1 lowfat silken tofu
- 3/4 cornstarch
- 6 canola oil
- 1 salt
- 1/4 lemon juice
- 1/2 lemon zest
- 2 lowfat silken tofu
- 3/4 pure maple syrup
- 2 hazelnut oil
- 2 vanilla extract
- 1 ground nutmeg
- 1
Instructions:
1. lemon filling:
2. Place water, tofu, sugar, cornstarch, oil and salt in a blender.
3. Process until smooth.
4. Pour into a 2 qt sauce pan over medium heat.
5. Bring to a boil, stirring constantly with a wire whisk.
6. After the mixture thickens reduce heat to low and continue cooking and stirring for 1 minute longer.
7. Remove from heat and stir in lemon juice and zest.
8. Pour hot filling into pie crust.
9. Cover the top of the pie with waxed paper to prevent a skin from forming.
10. Chill the pie for 8 hours or overnight.
11. Just before serving, remove the waxed paper.
12. Spread the top with tofu whipped topping.
13. You can substitute lime for lemon.
14. tofu whipped topping:
15. Place all of the ingredients in the blender and process for several minutes until completely smooth.
Title: Eggnog Pudding
Ingredients:
- 2 cream cheese
- 2 instant vanilla pudding
- 2 vanilla extract
- 2 -3 ground nutmeg
- 1/8
Instructions:
1. start with 1 cup of eggnog.
2. beat in all of the cream cheese.
3. add top 2 ingredients (mixed) with rest of ingredients in order given except for whipped topping.
4. add last cup of eggnog beating on low for 2 minute.
5. spoon into 8 separate servings into stemmed glassware.
6. cover with plastic wrap.
7. chill overnight or at least 8 hours.
8. top with whipped topping & shortbread cookies if desired.
Title: Lebkuchen
Ingredients:
- 1 1/3 honey
- 2 brown sugar
- 1/4 water
- 1/2 butter
- 2 eggs
- 6 flour
- 1/2 baking soda
- 1 1/2 cinnamon
- 1/4 clove
- 1/4 nutmeg
- 2 pecans
- 3 confectioners' sugar
- 2 hot water
- 3 vanilla
- 1
Instructions:
1. Mix honey, brown sugar, and 1/4 cup water in medium saucepan and bring to boil. Simmer for 5 minutes and remove from heat. Add 1/2 cup butter to the sugar mixture (to melt) and cool this mixture approx 30 minutes.
2. While the sugar mixture cools, mix the flour, soda, cinnamon, cloves, nutmeg, nuts, and fruit in a large mixer bowl.
3. Add the cooled sugar/butter mixture to the flour mixture along with the 2 slightly beaten eggs. and mix thoroughly. I use my kitchen aid mixer with the dough attachment. The dough will be thick, and sticky.
4. Place the dough in a covered plastic or glass container and let the dough "ripen" for a few days in the refrigerator.
5. On baking day: Roll the dough on a slightly floured board to 1/4 inch thickness. Cut the rolled dough into 1 x 3 inch strips and place on a greased baking sheet in a 350 degree oven for 10 - 12 minutes. Cool on wire rack, and cover with transparent glaze. Lebkuchen should ripen in cake box or plastic container at lease one day before serving.
6. For the transparent glaze, mix the sugar, water, vanilla together and spread thinly on the cookies.
Title: Almond Coconut 3-Layer Cake With Coconut Frosting
Ingredients:
- 5 eggs
- 2 white sugar
- 1/2 butter
- 1/2 Crisco shortening
- 1 -2 all-purpose flour
- 2 1/2 baking soda
- 1 buttermilk
- 1 flaked coconut
- 1 cream cheese
- 1 butter
- 1 confectioners' sugar
- 1/2 flaked coconut
- 3 vanilla
- 1 half-and-half cream
- 1
Instructions:
1. Set oven to 350°F.
2. Grease and flour three (8-inch) cake pans and line bottoms with parchment paper.
3. In a medium bowl, beat egg whites until stiff, but not dry; set aside.
4. In another bowl, cream butter, Crisco and sugar until fluffy (about 4-5 minutes).
5. Add in yolks (one at a time) beating well after each addition.
6. In a bowl, sift flour and baking soda together.
7. Add to the egg yolk mixture alternating with buttermilk.
8. Add in coconut and nuts; beat well.
9. Fold in beaten egg whites with a spatula.
10. Divide the batter evenly between the three cake pans.
11. Bake for 25 minutes, or until cake tests done.
12. Place the pans on a wire rack to cool.
13. Run a dinner knife around the edges of each layer, and invert each onto a rack, then invert them again onto another rack so layers are right side up.
14. Allow to cool completely before frosting.
15. For frosting: Cream together the cream cheese and butter until fluffy.
16. Gradually beat in the powdered sugar (this takes about 5 minutes).
17. To achieve the spreading consistency you desire, you may need to add 2-3 tablespoons of half and half cream and 1-1/2 cups of ADDITIONAL powdered sugar.
18. Stir in 3/4 cup coconut and 3/4 cups pecans.
19. Frost and fill cake.
20. Sprinkle the top with reserved coconut.
Title: Tunnel of Fudge Cake (Lost Recipes)
Ingredients:
- 3/4 boiling water
- 1/2 bittersweet chocolate
- 2 all-purpose flour
- 2 pecans
- 2 walnuts
- 2 confectioners' sugar
- 1 salt
- 5 eggs
- 1 vanilla extract
- 1 granulated sugar
- 3/4 light brown sugar
- 1 1/4 unsalted butter
- 3/4 heavy cream
- 1/4 light corn syrup
- 8 bittersweet chocolate
- 1/2 vanilla extract
Instructions:
1. Do not use a cake tester, toothpick, or skewer to test the cake-the fudgy interior won't give an accurate reading. Instead, remove the cake from the oven when the sides just begin to pull away from the pan and the surface of the cake springs back when pressed gently with your finger.
2. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease 12-cup Bundt pan and dust with cocoa powder. Pour boiling water over chocolate in medium bowl and whisk until smooth. Cool to room temperature. Whisk cocoa, flour, nuts, confectioners' sugar, and salt in large bowl. Beat eggs and vanilla in large measuring cup.
3. With electric mixer on medium-high speed, beat granulated sugar, brown sugar, and butter until light and fluffy, about 2 minutes. On low speed, add egg mixture until combined, about 30 seconds. Add chocolate mixture and beat until incorporated, about 30 seconds. Beat in flour mixture until just combined, about 30 seconds.
4. Scrape batter into prepared pan, smooth batter, and bake until edges are beginning to pull away from pan, about 45 minutes. Cool upright in pan on wire rack for 1 1/2 hours, then invert onto serving plate and cool completely, at least 2 hours.
5. For the glaze: Cook cream, corn syrup, and chocolate in small saucepan over medium heat, stirring constantly, until smooth. Stir in vanilla and set aside until slightly thickened, about 30 minutes. Drizzle glaze over cake and let set for at least 10 minutes. Serve. (Cake can be stored at room temperature for up to 2 days.).
Title: Traditional Shrikhand
Ingredients:
- 32 yogurt
- 1 granulated sugar
- 1 cardamom powder
- 5 saffron strands
- 10
- 2
Instructions:
1. Hang the yogurt overnight in a muslin cloth.
2. Take the yogurt in a large mixing bowl.
3. Add sugar and whisk with a wire whisker. Add the sugar gradually and not all at once.
4. Keep adding the sugar and whisk regularly until the sugar disolves and the mixture is sweet as per your taste.
5. Add cardamom powder and whisk. Add the cardamom powder gradually until it reaches your desired level of flavor.
6. Add the food color and whisk to get an even color.
7. Fold in the saffron and the nuts.
8. Pour the mixture in a tight-lid container or a serving bowl with a lid or in individual dessert cups with lids.
9. Shrikhand is ready but not yet ready to serve.
10. Chill the Shrikhand in the fridge for a couple of hours.
11. Sprinkle saffron and the crushed (powdered) nuts before serving. You can complete this step earlier if using individual serve cups.
12. Please note that the measurements are approximation and can be adjusted to suit individual taste.
Title: Serendipity's Frozen Hot Chocolate With Real Whipped Cream
Ingredients:
- 1 chocolate pieces
- 2 sugar
- 1 1/2 milk
- 1 1/2 heavy cream
- 3 vanilla extract
- 1 light corn syrup
- 1
- 1 1/2
Instructions:
1. Chop chocolate into small pieces and place in the top of a double boiler over simmering water.
2. Stir occasionally until melted.
3. Add the cocoa and sugar, stirring constantly until thoroughly blended.
4. Remove from heat and slowly add 1/2 cup of the milk and stir until smooth.
5. Cool to room temperature.
6. In a blender place the remaining cup of milk, the room temperature chocolate mixture, and the ice.
7. Blend on high speed until smooth and the consistency of a frozen daiquiri, pour into a giant goblet and top with whipped cream and chocolate shavings.
8. Whipped cream: Combine the cream and the vanilla and mix well with an electric mixer with a whisk attachment.
9. Start whipping the cream on medium speed.
10. Add the corn syrup slowly while beating.
11. Whip until the cream holds soft peaks.
12. Slather, drop and dollop onto whatever your heart desires.
13. Enjoy with a straw or a spoon!
14. Prep and cooking time are my guess.
Title: Manx Potato and Treacle Pudding
Ingredients:
- 250 mashed potatoes
- 125 flour
- 90 butter
- 60 treacle
- 1/4 milk
- 2 baking soda
- 1/2
Instructions:
1. Mix together the flour, breadcrumbs, butter and baking soda. Mix in the potatoes and syrup and a little milk.
2. Pour into a greased pudding basin, cover with greaseproof paper and steam for 3 hours.
3. Serve with cream or thin custard.
Title: Big, Fat, Chewy Chocolate Chip Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 3/4 unsalted butter
- 1 brown sugar
- 1/2 white sugar
- 1 vanilla extract
- 1 egg
- 1
- 2
Instructions:
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.