lumicero/recipes-ing2inst huggingface dataset:
Title: One-Minute Cake Squares
Ingredients:
- 1 eggs
- 1
- 3
- 1/2
- 2 -3
Instructions:
1. Preheat oven to 325°F Spray an 8x8" square cake pan liberally with non-stick spray.
2. Combine all ingredients in a bowl. Stir until well blended. Pour into prepared pan. Bake in preheated oven 20-25 minutes, until a toothpick inserted in the center comes out clean.
3. For a marbled effect, only add the gelatin to two-thirds of the cake batter. Pour the batter with the gelatin into the pan, then top with the plain batter and swirl together with the blade of a butter knife. Alternately, remove 1/3 of the batter and stir in a couple of tablespoons of cocoa powder; proceed as above.
4. Flavor combinations are endless. Try orange gelatin with a chocolate cake, or orange gelatin/white cake and the cocoa marble above. Try cherry or raspberry gelatin with chocolate cake, lemon gelatin with spice cake, or anything with yellow or white cake.
Title: Peanut Butter Morsels Cake
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking soda
- 1 baking powder
- 1/2 salt
- 1/4 butter
- 1/2 sugar
- 1 1/4 eggs
- 2 vanilla extract
- 1 milk
- 1 1/2 coconut
- 3/4
Instructions:
1. Preheat oven to 350 degrees. Melt over hot (not boiling) water, 1/2 cup peanut butter morsels; stir until smooth. Set aside.
2. In small bowl, combine flour, baking soda, baking powder and salt. Set aside.
3. In large bowl, combine butter and sugar; beat until creamy.
4. Blend in melted morsels. Beat in eggs and vanilla extract. Alternately blend in flour and milk.
5. Pour into 2 greased and floured 8" round cake pans. Bake until crust is golden brown, 35 to 40 minutes; cool 10 minutes.
6. Remove from pans; cool cake completely. Fill layers and frost side and top of cake ith Peanut Butter Cream Friosting. Garnish with coconut.
7. Frosting:.
8. Melt over hot (not boiling) water 1 cup peanut butter morsels; stir until smooth in large bowl. Combine melted morsels, cream cheese, vanilla extract and salt; beat well. Beat in powdered sugar alternately with milk until mixture is of spreading consistency.
Title: Pumpkin Spice Sheet Cake
Ingredients:
- 1/2 canola oil
- 1 1/2 canola oil
- 1 cake flour
- 1 all-purpose flour
- 2 baking powder
- 2 baking soda
- 1 ground cinnamon
- 1/2 ground ginger
- 1/2 ground cloves
- 1/4 salt
- 1 nutmeg
- 1 dark brown sugar
- 3 sugar
- 1 1/2 eggs
- 1 canned pumpkin puree
- buttermilk
Instructions:
1. Position oven rack in center of oven; preheat oven to 350°; dab a little canola oil on a paper towel and lightly grease a 13x9 inch baking pan.
2. Whisk both flours, the baking powder, baking soda, cinnamon, ginger, cloves, salt, and nutmeg in a bowl; set aside.
3. Use an electric mixer to beat both sugars and the eggs in a big bowl until very thick, velvety, and almost doubled in volume, about 5 minutes.
4. Beat in the canola oil, then beat in the pumpkin puree until smooth.
5. Scrape down the sides of the bowl and beat in ½ cup buttermilk.
6. Turn off beaters, add half the flour mixture and beat at low speed just until incorporated.
7. Add the remaining ½ cup buttermilk and beat until fairly smooth.
8. Then add the remaining flour mixture and beat for just a few seconds, until the flour has been incorporated.
9. Remove the beaters; give the batter a few turns with a rubber spatula to make sure there is no undissolved flour, then pour and scrape into the prepared pan, smoothing it gently but evenly to the corners.
10. Bake about 40 minutes, until lightly browned and springy to the touch and pick comes out clean.
11. Set pan on a wire rack for at least 20 minutes before cutting; let cool completely if you are going to frost it.
12. Variations: add ½ cup of any of the following with the flour: semisweet chocolate chips, bittersweet chocolate chips, cocoa nibs, chopped raisins, chopped dried cranberries, or chopped dried cherries.
Title: Mixed Berry Cobbler
Ingredients:
- 1 frozen mixed berries
- 3/4 - 1 sugar
- 1 flour
- 3/4 sugar
- 1 baking powder
- 1 cinnamon
- 1 salt
- 1 egg
- 1 oatmeal
- 1 butter
Instructions:
1. Place berries in a 8x8" baking dish.
2. Add enough sugar to mostly cover berries (doesn't have to be amount specified).
3. Mix flour, 3/4 cup sugar, baking powder, cinnamon, salt, egg and oatmeal until crumbly.
4. Cover berries with flour mixture and pour 1 cup melted butter over top.
5. Bake at 375 degrees for 45 minutes or until top is lightly browned.
Title: Chocolate Biscotti II
Ingredients:
- 3 flour
- 3/4 sugar
- 1/2 brown sugar
- 1 baking powder
- 3/4 salt
- 3 eggs
- 3 olive oil
- 1/3 rum
- 2 vanilla
- 2 pecans
- 1 white chocolate
- 1 vegetable shortening
- 1
- 12
- 1
Instructions:
1. In a large bowl, combine flour, sugars, baking powder and salt. Add melted unsweetened chocolate, eggs, oil, juice, rum, peel and vanilla; stir to combine. Add baking chips and nuts; mix until dough is well blended.
2. Quarter dough; shape into 4 logs, each about 2 1/ 2" wide by 14" long.
3. Place 2 logs on each of 2 lightly oiled (10x15") baking pans.
4. Bake logs at 350 degrees just until firm to touch, about 20 min.
5. Cool logs slightly in pans; using a serrated knife, cut diagonally into 1/2" wide slices.
6. Place slices cut side down on pans; bake until crisp, about 15 min. more.
7. Cool cookies.
8. Meanwhile, in a double boiler, melt white chocolate and shortening over hot water, stirring until smoot h (or heat in a nonmetal bowl in a micro oven on 100 percent power for 15 sec. at a time, stirring after each interval, until soft and smooth, about 1 1/2 min.total). Dip 1 end of each cookie about 1" into white chocolate to coat. Lay cookies on wire racks until firm; chill to speed process.
9. Serve, or wrap airtight to store up to 2 days; freeze for longer storage.
Title: Peanut Butter Surprises
Ingredients:
- 1/2 peanut butter
- 1 powdered milk
- 1/2 honey
- powdered sugar
- peanuts
Instructions:
1. Mix peanut butter, milk, & honey into stiff batter.
2. Form into small balls & roll in sugar or dry powdered milk.
3. Top each with peanuts or M&Ms.
4. Refrigerate to keep firm.
Title: German Fridge Cake
Ingredients:
- 250 eggs
- 2 salt
- 1/2 icing sugar
- 150 coffee
- 4 rum
- 1 lemon peel
- 1
- 24
- 2
Instructions:
1. Melt the shortening and let cool.
2. Mix the eggs, salt and icing sugar together.
3. Add the cocoa powder, coffee and rum as well as the lemon zest if using.
4. Add shortening when cool.
5. Line a small loaf pan with aluminium foil or wax paper.
6. Layer the cookies, then cover with some of the chocolate mix. Repeat.
7. Sprinkle with nuts on top.
8. Cool 2 hours in the fridge, slice and enjoy.
Title: Fruit and Nut Oatmeal Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 sugar
- 1 brown sugar
- 2 ground cinnamon
- 1 baking soda
- 1/2 salt
- 1/2 eggs
- 2 all-purpose flour
- 2 dried tart cherries
- 3 dried currant
- 1 3/4 hazelnuts
- 2/3 walnuts
- 1/2 powdered sugar
- 2
- 2 -3
Instructions:
1. In a big bowl beat butter and shortening, using an electric mixer on medium to high speed, for 30 seconds.
2. Add in sugars, orange peel, cinnamon, baking soda, and salt; beat until combined.
3. Beat in eggs and orange juice until combined; beat in as much flour as you can with the mixer; stir in any remaining flour, oats, dried fruit, and nuts with a wooden spoon.
4. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
5. Bake at 375° for 8 minutes or until edges are lightly browned.
6. Cool on cookie sheet for 1 minute; transfer cookies to a wire rack and let cool.
7. To make icing: in a bowl, stir the sifted powdered sugar and enough orange juice to make drizzling consistency; drizzle icing over cookies; let icing dry.
8. To store: place in layers separated by waxed paper in an airtight container; cover; store at room temperature up to 3 days or freeze undrizzled cookies up to 3 months; thaw cookies and drizzle.
Title: Flourless Chocolate Cake - Erythritol
Ingredients:
- 2 pecans
- 1/3 baking powder
- 1 salt
- 1/4 eggs
- 4 butter
- 1/2 vanilla
- 1 erythritol
- 1/4 artificial sweetener
- 1 water
- 1/2
Instructions:
1. Heat oven to 350°F Grease a 8 or 9" round pan or springform pan.
2. Process pecans in food processor - pulse until they are meal - but they won't get quite as small as corn meal.
3. Add the rest of the dry ingredients and pulse again.
4. (Note on erythritol: You can do this recipe with all artificial sweetener, but I've begun experimenting with partial erythritol, with success. I haven't tested all different combinations yet, though - it may be that more erythritol is even better.).
5. Add the wet ingredients and process until well-blended.
6. Pour into pan and bake. The exact time will vary with the pan. Start checking at about 25 minutes until toothpick inserted in center comes out clean.
Title: Strawberry and Orange Fool
Ingredients:
- 12 strawberries
- 3/4 plain yogurt
- 1/3 sugar
- 5 orange zest
- 3 Cointreau liqueur
- 1 strawberry
- 2
Instructions:
1. Place chopped strawberries in medium bowl. Mash coarsely with fork. Place in colander and let drain 15 minutes.
2. Beat cream in large bowl to form stiff peaks.
3. Gently fold in yogurt, sugar, orange juice and peel.
4. Fold in Cointreau, if desired.
5. Gently fold in strawberries.
6. Divide among 4 wineglasses or coupes.
7. Cover and chill.
8. This can be made 4 hours ahead.
9. Garnish fools with additional halved strawberries and serve.
Title: Yummy Banana Cake- No Milk!
Ingredients:
- 2 bananas
- 1/2 eggs
- 3 flour
- 1 1/2 sugar
- 1 nutmeg
- 2 baking powder
- 3
Instructions:
1. Puree bananas in a bender.
2. Add the oil and whisked eggs to the blender. Blend mixture together until mixed well, but still lumpy.
3. In a separate bowl whisk flour, sugar, nutmeg and baking powder. Slowly pour in wet mixture. Mix mixture together until it is mixed well.
4. Pour into a 8-inch round baking pan.
5. Bake at 360°F (180°C) for 1 hour or until toothpick inserted to center comes out clean.
Title: Double Chocolate Espresso Trifle
Ingredients:
- 1 milk
- 1 3/4 instant chocolate pudding mix
- 2 hot water
- 4
- 2
- 1
- 3
Instructions:
1. Prepare brownie mix according to package directions. Bake and cool and cut into 1 inch cubes.
2. In a bowl, combine pudding mix, and milk. Whisk till slightly thickened. Dissolve espresso powder in another small bowl with hot water. Let sit till cooled. Add to pudding mixture and combine. Fold in two cups of the whipped topping.
3. In a glass serving bowl or trifle bowl, layer 1/3 brownie cubes, 1/3 pudding mix and 1 chopped candy bar. Repeat twice more and top with remaining whipped topping. Chill for 60 minutes or overnight to allow brownie cubes to soften slightly.
Title: Peach Buttermilk Cake
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/4 unsalted butter
- 2/3 sugar
- 1 vanilla
- 1 egg
- 1/2 buttermilk
- 1
Instructions:
1. Preheat oven to 400 degrees with rack in middle. Butter and flour a 9-inch round cake pan.
2. Whisk together flour, baking soda, baking powder and salt in a bowl and set aside.
3. In another bowl, beat butter and 2/3 cup of sugar with an electric mixer at medium-high speed until pale and fluffy, about two minutes. Beat in vanilla and egg.
4. At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined. Spoon batter cake pan, smoothing out the top. Scatter peach chunks evenly over batter; sprinkle with remaining 1 1/2 tablespoons sugar.
5. Bake until the cake is golden and a tester/toothpick inserted into center comes out clean, about 20-25 minutes (20 minutes for 6"). Top will have delicate crunch from sugar topping. Cool in the pan for 10 minutes. Invert onto a rack, then back onto pretty plate before serving, if desired. Good slightly warm.
6. Makes one 9 inch cake, or 2 6" cakes.
Title: Upside-Down German Chocolate Cake
Ingredients:
- 1/2 brown sugar
- 1/4 butter
- 2/3 margarine
- 2/3 pecan halves
- 1/4 flaked coconut
- 1/3 evaporated milk
- 1 butter
- 1 margarine
- 2 sugar
- 1 eggs
- 1 1/2 vanilla extract
- 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 baking powder
- 3/4 salt
- buttermilk
Instructions:
1. In saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved and butter is melted.
2. Spread into a greased 9" square baking pan.
3. Sprinkle with pecans and coconut.
4. Drizzle with evaporated milk.
5. Set aside.
6. In a mixing bowl, cream butter and sugar.
7. Beat in the chocolate, eggs and vanilla.
8. Combine the dry ingredients.
9. Add to the buttermilk.
10. Pour over topping in pan.
11. Bake at 350 for 40-45 minutes or until a toothpick inserted comes out clean.
12. Cool for 5 minutes before inverting onto a serving plate.
13. Serve with whipped topping if desired.
Title: Red Velvet Cupcakes
Ingredients:
- 2 1/2 flour
- 1 pure vanilla extract
- 2 baking soda
- 1/2 salt
- 1 butter
- 1/2 sugar
- 1 eggs
- 2 sour cream
- 4 milk
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely before frosting.
Title: Chocolate Dream Cake
Ingredients:
- 1 eggs
- 1 water
- 4 vanilla extract
- 1 sour cream
- 1 powdered sugar
- 1 milk
- 1
- 1/2
- 1 1/2
- 4 -5
Instructions:
1. Cake:
2. Combine all ingredients except frosting in a large mixing bowl; beat 4 minutes at medium speed with an ele4ctric mixer. POur batter into 2 greased and floured 9 inch round cake pans. Bake at 325F for 35 minutes or until a wooden pick comes out clean. Cool in pans 10 minutes; remove from pans, let cool on wire racks.
3. Spread Sour Cream Chocolate frosting between layers and on top and sides of cake.
4. Sour Cream Chocolate Frosting: Place chocolate in top of a double boiler; bring water to a boil. reduce heat to low; cook until chocolate melts. Cool.
5. Combine chocolate and sour cream. Add sugar alternately with milk,bating at med. speed until smooth.
Title: Carrot Cake With Boiled Icing
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 4 carrots
- 1 1/2 - 2 hot water
- 3 3/4 flour
- 2 1/4 cinnamon
- 2 1/2 nutmeg
- 1 1/2 baking soda
- 1 1/2 salt
- 1/2 pecans
- 1/2 sugar
- 1 buttermilk
- 1 pure vanilla extract
- 1/2 white corn syrup
- 1 baking soda
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. For cake, beat sugar, vegetable oil, and egg yolks in a large mixing bowl.
3. Add carrots and water and mix until combined.
4. Sift dry ingredients and add to the egg mixture.
5. Mix well.
6. Add pecans and coconut.
7. In a separate bowl, beat egg whites until stiff.
8. Fold stiffly beaten egg whites carefully into the batter.
9. Pour batter into a greased tube pan.
10. Bake for 1 1/2 hours.
11. While cake is still warm, mix up icing.
12. For icing, mix sugar, buttermilk, vanilla, corn syrup, and baking soda in a medium-sized saucepan.
13. Bring to a boil and boil for 5 minutes.
14. Icing will be very thin - really like a glaze.
15. Remove cake to a serving plate.
16. Punch holes in cake with an ice pick.
17. Pour icing (or glaze) over cake.
18. ~NOTE~ If you don't have buttermilk on hand, you can place 2 tablespoons vinegar in a 1/2-cup measuring cup. Fill cup with milk and let set a few minutes before adding it to the other ingredients.
Title: Lamingtons
Ingredients:
- 2/3 margarine
- 1 butter
- 1 sugar
- 2 pure vanilla extract
- 2 eggs
- 3/4 flour
- 1/4 cream of tartar
- 1/8 baking soda
- 1/2 salt
- 1 milk
- 4 confectioners' sugar
- 8 boiling water
Instructions:
1. Grease a 9 x 13 inch pan.
2. Cream the butter and add sugar.
3. Beat until fluffy.
4. Add vanilla then add eggs, one at a time, beating thoroughly after each addition.
5. Alternately add the dry ingredients and milk.
6. Spread in the pan and bake 35- 40 minutes at 350 F.
7. Cool and remove from pan.
8. Wrap in foil and refrigerate overnight for easier handling.
9. Cut into serving sizes, which would be about 2 x 1 1/2-inches Sift icing sugar and cocoa together.
10. Stir in water.
11. Roll cakes in the chocolate icing and then in the coconut.
Title: Chocolate Chips Cookies
Ingredients:
- 1 chocolate chips
- 250 demerara sugar
- 1/4 caster sugar
- 1/4 egg
- 1 rolled oats
- 1/2 self raising flour
- 3/4 baking powder
- 1 bicarbonate of soda
- 1/2
Instructions:
1. Cream butter and sugar together, add egg and beat.
2. Add the remaining ingredients and mix together well.
3. Place dessertspoons of the mixture spaced apart onto greased baking trays and bake for about 12-15 minutes, Gas 5 or 190oc or 170oc if fan assisted.
4. Remove cookies from baking trays after a few minutes when they have firmed up.
5. Place onto wire rack to cool.
6. Keep in a air tight tin.
Title: Saffron Kulfi
Ingredients:
- 600 milk
- 2 saffron
- 450 evaporated milk
- 6 caster sugar
Instructions:
1. Place all the ingredients in a pan and heat gently, stirring until the sugar dissolves. Remove from the heat and allow to cool. Pour into individual moulds and freeze for at least 2 hours until solid.
2. Turn the kulfi out onto serving plates and top each with a sliver of gold or silver leaf; serve immediately.
Title: Surprise Easter Cupcakes
Ingredients:
- 1 eggs
- 3
- 1/3
- 24
- 2
Instructions:
1. Preheat oven according to cake mix package.
2. Line cupcake pans with cupcake liners.
3. Place 1 vanilla wafer in bottom of each.
4. Prepare cake mix according to box.
5. Fill cups halfway with batter.
6. Place chocolate egg in center of each cup.
7. Top with remaining batter.
8. Bake 18 to 22 minutes or until golden.
9. Cool, completely.
10. Tint frosting with food coloring as desired.
11. Frost cupcakes and decorate with sugar or sprinkles.
Title: Whipped Cream Frosting
Ingredients:
- 1 milk
- 4 flour
- 1/2 butter
- 1/2 sugar
- 1 vanilla extract
- 1
Instructions:
1. Cook milk and flour together until thick. Set aside to cool.
2. Beat the butter and crisco together for 4 minutes.
3. Add sugar to butter mixture and beat 4 more minutes.
4. Add cooled milk and flour mixture to bowl and beat another 4 minutes.
5. Add vanilla and almond extract and beat until integrated into frosting.
6. This easily frosts a two layer cake or 11x13 sheet cake. Best with Duncan Hines Devils Food cake.
Title: Applesauce Spice Cake With Xylitol
Ingredients:
- 1 1/2 unsweetened applesauce
- 4 unsalted butter
- 2 eggs
- 2 flour
- 2/3 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1/8 cinnamon
- 1 1/2 clove
- 1/4 nutmeg
- 1/2 allspice
- 1/2 apple
- 1 raisins
- 1/2
Instructions:
1. Rehydrate raisins by covering with warm water; soak for 30 minutes, then drain.
2. In one bowl, cream together butter and xylitol, gradually adding 2 tablespoons applesauce during creaming process.
3. Beat in eggs, then stir in remaining applesauce.
4. In a separate bowl, combine flour, baking powder, baking soda, salt and spices.
5. Slowly add dry ingredients to applesauce mixture while stirring well.
6. Stir in chopped apples and raisins.
7. Pour batter into buttered and floured 8-inch square baking pan.
8. Bake at 350º for 40-45 minutes (until toothpick inserted into center comes out clean).
Title: Chocolate Cupcakes With Spinach and Blueberries
Ingredients:
- 1 frozen chopped spinach
- 1 blueberries
- 4 butter
- 1/3 chocolate chips
- 1 egg
- 2 vanilla
- 1/2 sugar
- 1/3 white flour
- 1/3 whole wheat flour
- 1/3 wheat germ
- 2 baking powder
- 2 salt
- 1/2 powdered sugar
Instructions:
1. Make sneaky chef purple puree (this recipe calls for 3/4 cup) by cooking the spinach and blueberries until soft. I microwave them for 4 minutes, but you could also put them in a pan and gently cook (covered). Take the cooked spinach and blueberries and puree them in the food processor or blender. I find that the liquid that cooked off from the spinach is the right amount to make the puree work. Process until smooth. You don't want the texture to give away the presence of the veggies! 1 cup of each makes approximately 3/4 cup of "purple puree" and I find that whatever the yield has worked in this recipe.
2. Preheat oven to 350°F and prep your pan(s) with cooking spray or liners.
3. Melt the butter and chocolate chips together. I use 30 seconds in the microwave, but you could do this over the stove.
4. Stir together the wet ingredients (melted butter and chocolate, pureed spinach and blueberries, egg, vanilla, and sugar).
5. Whisk together the dry ingredients (white flour, whole wheat flour, wheat germ, cocoa powder, baking powder, and salt). If you follow sneaky chef, the original recipe called for 1 cup of her flour blend.
6. Mix the dry ingredients into the wet ingredients until combined.
7. Pour into cupcakes or mini-bundt pans. I got 16 of the little silicon mold cupcakes or 6 of the wilson mini-bundt pan size.
8. Bake at 350°F for 23 to 25 minutes for the cupcakes. I baked at 340°F for 25 minutes. You'll know they are done when the top springs back to the touch, or when a toothpick comes out clean.
9. Cool completely before tasting. If you taste these while warm, you can kind of smell the spinach even though you can't taste it. The large amount of vanilla helps cover any spinach smell that might linger.
Title: Apple Crisp II
Ingredients:
- 1/2 flour
- 1/2 brown sugar
- 1/2 oatmeal
- 1/4 baking powder
- 1/8 salt
- 6 butter
- 1/4 walnuts
- 6 cooking apples
- 3 -6 sugar
- 1/2 cinnamon
- 2 lemon juice
Instructions:
1. With pastry cutter or steel blade in food processor add flour, brown sugar, oatmeal, baking powder, salt and butter.
2. Process until mixture no longer looks "floury".
3. Add walnuts and process just a second. Set aside.
4. Half and core apples, peeling is up to you.
5. Slice apples.
6. Arrange apple slices in a buttered 9x13 baking dish.
7. Combine sugar (adjust to tartness) and cinnamon.
8. Spread over apples.
9. Sprinkle with lemon juice.
10. Distribute topping over apples.
11. Bake at 350 degrees Fahrenheit for 45 minutes.
12. Serve warm with whipped cream or ice cream.
Title: Chocolate-Hazelnut Goat Cheese Melt
Ingredients:
- 8 butter
- 4
- 8
- 2
Instructions:
1. In a small bowl, stir the Nutella and cheese together.
2. Butter one side of each slice of bread.
3. Place 4 slices on your work surface, buttered side down. Spread the cheese and Nutella mixture evenly over the 4 slices so that it is about 1/4 inch thick (any thicker and the sandwich will be too gooey).
4. Place the remaining 4 bread slices on top, buttered side up.
5. Cut off the crusts which helps to pinch the bread together to create a seal.
6. Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches in the skillet, cover and cook for 2 minutes or until the undersides are golden brown and the cheese has begun to soften.
7. Uncover, and turn the sandwiches over with a spatula. Cook for one minute or until the undersides are golden brown.
8. Turn the sandwiches over again, and cook for 30 seconds or until the cheese is soft and creamy.
9. Serve immediately.
Title: Glutinous Rice Ball Dessert
Ingredients:
- 1 water
- 1/3 brown sugar
- 1/3 cold water
- 2 peanuts
- toasted sesame seeds
- coconut milk
Instructions:
1. Put flour and water in a bowl and mix with a spoon (since the flour is so fine it doesn't need to be whisked). The texture should not be sticky, add more flour if it is. If too dry, you won't be able to roll them in quarter sized balls (they will break apart). My mother never measured anything, it was always about texture.
2. Boil a pot of water (2/3 full).
3. Roll the dough in quarter sized balls and drop them into the boiling water (the dough can be rolled into any shape - footballs, worms, squares etc). When they float remove them with a slotted spoon and put into a separate bowl with ice water. Once done, set aside.
4. In a smaller pot, add water (1/2 full), add brown sugar and slices of ginger. Allow to boil and then turn down to simmer. Use slotted spoon to pick up all cooked rice balls and drop them into the sugar/ginger soup. Allow balls to soak in soup for 20-30 minutes.
5. Pour into bowls and serve. Enjoy!