lumicero/recipes-ing2inst huggingface dataset:
Title: Soft and Simple Extra Peanutty Peanut Butter Cookies
Ingredients:
- 1/2 raw peanuts
- 1 flour
- 1/2 baking soda
- 1 egg
- 1 brown sugar
- 1/4 milk
- 1 crunchy peanut butter
Instructions:
1. preheat oven to 350 degrees.
2. Break-up peanuts (I use a rolling pin and a plastic bag) and roast them on a cookie sheet in the oven for 8 minutes or so, stirring a couple of times. Be careful, they are easy to burn. Set aside.
3. Mix with fork in a bowl:
4. 1 cup flour and 1/2 teaspoon baking soda.
5. Mix in another bowl: 1 egg, 1 cup brown sugar, 1/4 cup milk (or whatever) then add 1 cup crunchy peanut butter and mix.
6. Add roasted peanuts and optionally 1/2 cup dark chocolate chips -- if you use these you might want to add another 1/8 cup sugar.
7. Mix the flour and egg mixtures together. Use a spoon to make balls and roll them between your palms to get them smooth and flatten them on a greased cookie sheet with a fork. Or, if you don't use chocolate chips you can push a large chocolate wafer-drop into the center of the ball to flatten it.
8. Bake 12 at a time as close to the center of the cookie sheet as you can, keeping away from the edges where the heat wraps around. Bake about 10 minutes (depending on your oven) and cool on a rack.
Title: Fabulous Lemon Party Pie
Ingredients:
- 1 sugar
- 1 cornstarch
- 5 salt
- 1/4 milk
- 2 butter
- 3 lemon zest
- 3 lemon juice
- 1 sugar
- 1/3
- 4
- 6
Instructions:
1. Combine sugar, cornstarch and salt.
2. Gradually stir in 2 cups milk.
3. Stir until very smooth.
4. Cook over low heat, stirring constantly until thickened.
5. Stir some of the hot mixture into beaten egg yolks, then add egg yolks to cooked mixture.
6. Cook until thickened, stirring constantly.
7. Remove from heat and stir in butter, lemon zest and lemon juice. (Use only fresh squeezed).
8. Make meringue by beating egg whites until foamy.
9. Gradually beat in sugar and whip to stiff peaks.
10. Pour filling into baked pie shell and top with meringue, being sure to seal the edges.
11. Bake in a 350° oven until meringue is browned.
Title: Soft and Chewy M&M's Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1/2 granulated sugar
- 1 salt
- 2 eggs
- 1 vanilla extract
- 3 flour
- 1 baking powder
- 1 baking soda
- 10 7/8
Instructions:
1. Preheat oven to 360. This temperature is perfect for gourmet cookies.
2. In a medium mixing bowl, cream the butter, sugars, and salt.
3. Mix on low speed for about a minute, then on medium speed for another minute.
4. Add the eggs and vanilla extract.
5. Mix on low until the eggs are blended in and then at medium speed for a minute and then on high speed for an additional minute.
6. The mixture should be a pale yellow color and very fluffy.
7. Add the first cup of flour, along with the baking powder and baking soda. Then add the remainder of the flour one cup at a time.
8. Mix in the M and M's on low speed, reserving 1/4 cup for the tops.
9. Using a 2 ounce cookie scraper, place dough on ungreased cooking sheets about 2 inches apart. Place a few M and M's on the tops when needed.
10. Bake in a preheated 360 degree oven for 10 to 15 minutes, or until the tops start to crackle and the cookies are light golden brown.
11. Cool on baking sheets for 10 minutes before transferring them to a cooling rack.
Title: Minted Honeydew Soup
Ingredients:
- 2 honeydew melon
- 1/4 fresh mint leaves
- 3 lime juice
- 1 honey
- salt
- mint sprig
- lime slice
Instructions:
1. Process the ingredients in batches in a blender or food processor until smooth.
2. Cover and chill at least 1 hour.
3. Taste, adding additional lime juice, if necessary, and salt.
4. Serve in individual chilled bowls, garnished with lime slices and mint sprigs, if desired.
Title: Gewuerzplaetzchen (Traditional German Spice Cookies)
Ingredients:
- 170 butter
- 120 sugar
- 1 1/2 milk
- 4 flour
- 250 baking powder
- 50 cinnamon
- 1/2 clove
- 2 cardamom
- 1/2 mace
- 1/2
- 2
- 48
Instructions:
1. In a large bowl knead butter, sugar and vanilla sugar with the dough hooks of your electric mixer until thoroughly combined. Stir in milk.
2. In a second bowl mix flour, ground almonds, baking powder and spices.
3. Add the dry ingredients to the butter mixture and knead into a smooth dough. You might have to get your hands in to finish the job. ;).
4. Form into a log of 30 cm/ 11 inches length and wrap in cling film. Refrigerate for 1 hour.
5. Slice log into 5 mm/0.2 inch thick slices.
6. Place on a paper lined baking sheet and press one almond into the middle of each cookie.
7. Bake in the preheated oven at 180°C/350°F for about 12 minutes or slightly browned around the edges.
8. Leave to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
9. These will keep for about 3 weeks in an airtight container.
Title: Lemon Pastry
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 3/4 unsalted butter
- 1 egg
- 2 fresh lemon juice
- 4 -5
Instructions:
1. In a bowl, stir flour and salt together; cut the butter into the flour until the mixture resembles coarse crumbs (use pastry blender).
2. With a fork, stir the egg, lemon juice, and 2 tablespoons ice water together.
3. Sprinkle the liquid over the flour mixture and mix just until the pastry holds together, adding more water if needed.
4. Knead the dough in the bowl for 2 or 3 strokes, just until the dough makes a smooth ball.
5. Cover and chill for 30 minutes or until firm; then ready to roll out.
Title: Firecracker Cupcakes
Ingredients:
- 1 angel flake coconut
- 6 Cool Whip Topping
- 6
- 24
- 1
- 24
Instructions:
1. Divide coconut into thirds. Set one third aside. Place remaining thirds in separate plastic bags.
2. Add blue food coloring to coconut in one bag and red food coloring to coconut in second bag.
3. Close bags; shake until coconut is evenly tinted.
4. Spread tops and sides of cupcakes with whipped topping.
5. Place coconut in 3 shallow bowls. One for each color.
6. Press cupcake gently into coconut, completely coating all sides.
7. Insert licorice piece into top of each cupcake for "fuse.".
Title: Pineapple Muffins
Ingredients:
- 2 eggs
- 1 sugar
- 1/2 butter
- 2 flour
- 1/2 salt
- 1 baking powder
- 1/2 baking soda
- 15 pineapple
Instructions:
1. Beat butter and eggs, add sugar. Beat in flour, salt, baking soda and baking powder.
2. Stir in pineapple.
3. Bake in greased or paperlined muffin tins at 375 degrees for 20 minutes.
Title: Chocolate Fantasy Cake With Chocolate Ganache Icing
Ingredients:
- 9 unsalted butter
- 8 eggs
- 5 sugar
- 3/4 pure vanilla extract
- 2 salt
- 1/2 heavy cream
- 8 fresh raspberries
- 1/2 strawberry
- sugar
Instructions:
1. Preheat oven to 350°F Grease a 9" springform pan with 1 tablespoon of the butter and dust with flour.
2. In a metal bowl set over a pot of simmering water, melt the chocolate with the remaining 8 tablespoons of butter and stir occasionally until smooth and creamy.
3. Remove from heat.
4. Separate the eggs.
5. In another bowl, use an electric mixer to beat the egg yolks together with the sugar and vanilla until thick, stopping to scrape the sides of the bowl once or twice, for about 3 minutes.
6. In a third bowl, whisk the egg whites with the salt until stiff, for about two minutes.
7. Slowly and gently fold the chocolate into the yolk mixture, adding just a little chocolate at a time to keep the eggs from scrambling.
8. Fold in the egg whites.
9. Pour the batter into the springform pan and bake in the center of the oven until spongy; for about 40 minutes.
10. Remove from the oven, remove the springform ring and place the cake on a rack to cool completely.
11. When the cake is cool, prepare the icing as follows.
12. In a metal bowl set over a pot of simmering water, melt the chocolate with the cream, stirring constantly until smooth.
13. Don't let the mixture boil.
14. Remove from the heat.
15. Use immediately or store, refrigerated in an airtight container, for up to 24 hours.
16. Reheat in the top of a double boiler.
17. To serve, spread the chocolate ganache icing over the cake.
18. Top with raspberries or strawberries rolled in sugar and serve a small wedge of cake with a dollop of whipped cream (and a BAM of powdered sugar looks lovely as well).
19. Enjoy!
Title: Custard Cream
Ingredients:
- 250 milk
- 100 sugar
- 3 cornstarch
- 1 vanilla extract
Instructions:
1. Put the milk over moderate heat in pan of suitable size (you don't want too much surface area, to prevent too much milk from evaporating).
2. Combine the egg yolks, sugar and corn starch in a heavy-bottomed pan. When the milk boils, turn down the heat.
3. Combine the milk with sugar/egg-yolk mixture bit by bit, making sure the mixture is completely dissolved in the milk. Now add the vanilla extract or other flavouring.
4. Now turn on the heat (not too high, but you don't have to be extremely careful either) and keep stirring until the mixture starts to boil again and then turn off the heat. I like to use a whisk, which helps to mix everything well and make the custard slightly fluffy.
5. If you feel the custard is too fluid even after it has boiled you can consider adding a bit more corn starch, but be very sure to mix it with some milk first, and be sure to not let the custard continue boiling for too long.
6. Pour the custard into serving dishes. The custard can be served while hot (but wait a few minutes, or you'll burn your mouth) or after letting it cool down (it will thicken slightly while cooling down).
Title: Fruited Blueberry Nut Cake
Ingredients:
- 2 butter
- 1 walnuts
- 1/2
- 1/3
Instructions:
1. Spray interior of slow cooker with non stick cooking spray.
2. Place pie filling in slow cooker.
3. In a mixing bowl, combine dry cake mix,and butter. Spoon over filling.
4. Drop walnuts over top.
5. Cover, and cook on low for 3-5 hours or until a toothpick inserted into center comes out clean.
Title: Banana Cream Cheese Pound Cake
Ingredients:
- 1 cream cheese
- 2 butter
- 3 sugar
- 3 bananas
- 3 cake flour
- 3 baking powder
- 3 pure vanilla extract
- 6 eggs
Instructions:
1. Preheat oven to 350 degrees.
2. Add Butter, Sugar and Cream Cheese to mixing bowl and mix until smooth and creamy (60 sec).
3. Mash the Bananas then add to the mixing bowl and mix well (15 sec).
4. Add Vanilla Extract to the mixing bowl and mix well (15 sec).
5. Add Eggs one at a time, ensure that each Egg is mixed well before adding the next Egg (10 sec per egg).
6. Sift the Cake Flour and Baking Powder together.
7. Add Cake Flour/Baking Powder into the mixing bowl and mix well until the mixture is smooth throughout (90 sec).
8. Grease and Flour at tube pan 10-in or 12-in.
9. Pour cake mixture to pan, put pan into oven and immediately reduce heat to 325 degrees.
10. Bake cake at 325 degrees for 1 hour and 30 minutes or until a wooden tester comes out clean.
11. Cool in pan for 10 minutes, then cool on wire rack.
12. Serve with Vanilla Bean Ice Cream and enjoy!
Title: Decadent Gluten Free Vegan Brownies
Ingredients:
- 1/4 glutinous-rice flour
- 1/4 potato flour
- 1 cornstarch
- 1/4 cocoa powder
- 1/3 baking powder
- 1/4 sea salt
- 1/2 coconut milk
- 1/2 dark brown sugar
- 1/4 corn syrup
- 1/4 stevia
- 1 vanilla
- 1/4 carob chips
- 1
- 1/2
Instructions:
1. Preheat the oven to 350 degrees. Grease and flour a 8" square brownie pan.
2. Sift together the flours, starch, cocoa, baking powder, and salt. Set aside.
3. in a small bowl beat together coconut milk, oil, sugar, corn syrup, stevia and vanilla.
4. Pour into the dry ingredients and stir until just combined.
5. Fold in the carob chips.
6. Bake 15 minutes.
7. Remove from the oven, chill overnight before cutting.
Title: Memaw's Best Cobbler
Ingredients:
- 1 flour
- 1 sugar
- 1/2 butter
- 3/4 milk
- 2 baking powder
- 2
Instructions:
1. Preheat oven to 350.
2. Drain the fruit, and place in an ungreased casserole dish.
3. Mix together all other ingredients in mixing bowl until smooth.
4. Spoon evenly over fruit.
5. Do not stir.
6. Bake uncovered at 350 for 30-40 minutes or until golden brown.
7. Serve hot by itself or a la mode!
Title: Easy 'no Beat' Chocolate Cake With Frosting
Ingredients:
- 3 self raising flour
- 1 1/2 sugar
- 8 butter
- 160 golden syrup
- 4 bicarbonate of soda
- 1 vanilla extract
- 1 boiling water
- 2 1/2 butter
- 50 icing sugar
- 1 1/2 milk
- 2 vanilla extract
- 2
- 1
Instructions:
1. Heat oven to moderate temp (180C).
2. Grease large square baking tin.
3. Into a large bowl sift flour and cocoa, then mix in sugar.
4. Place on top of dry ingredients butter, golden syrup, bi-carb and vanilla.
5. Pour over boiling water and mix well until all butter is melted.
6. Cook for 45 mins to 1 hour or until cooked ( when skewer comes out clean).
7. CHOCOLATE FROSTING.
8. Sift icing sugar and cocoa into a bowl.
9. Add all other ingredients and mix well.
10. Spread on top of cooled cake.
Title: School Bus Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 butter
- 3 shortening
- 1 confectioners' sugar
- 1 milk
- 8 -9 vanilla extract
- 1/4 salt
- 1
- 1/4
- 2
- 1/2 - 3/4
- 2
- 6
Instructions:
1. Prepare cake mix according to package directions using oil, water and eggs.
2. Pour batter into two greased 8-in. x 4-in. x 2-in. loaf pans.
3. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean.
4. Cool for 10 minutes before removing from pans to a wire rack to cool completely.
5. Place cakes end to end on a 22-in. x 8-in. covered board.
6. Level if needed.
7. From the top of one end, form the front of the bus by cutting out a section 1 inches deep and 3 inches long (Save the removed piece for another use.)
8. For frosting, in a large bowl, beat butter and shortening until fluffy.
9. Add 6 cups confectioners' sugar, milk, vanilla and salt; beat until smooth.
10. Add enough remaining confectioners' sugar until desired consistency is reached.
11. Tint 3/4 cup frosting with black food coloring; set aside.
12. Tint remaining frosting yellow.
13. Frost top and sides of cake with yellow frosting.
14. Frost cut edge of cookies with yellow frosting to form wheel wells; place two cookie halves on each side of bus.
15. Cut a small hole in the corner of a pastry or plastic bag; insert a #5 round tip.
16. Fill the bag with black frosting.
17. Outline windows on both sides of bus; pipe strips under windows.
18. Pipe windshield and back window; fill in with black frosting.
19. Pipe lines on front of grille.
20. Place yellow gumdrops on front of bus for headlights; place red gumdrops on front and back for lights.
Title: Homemade Ferrero Rocher Chocolates!
Ingredients:
- 1 Copha
- 25 hazelnuts
- 20
Instructions:
1. Melt copha and chocolate together.
2. Pour a little into ice cube trays.
3. Refrigerate/freeze to set.
4. Spoon a bit of nutella into the centre of each chocolate.
5. Place nut in the centre of each chocolate.
6. Top with remaining chocolate.
7. Sprinkle with chopped nuts.
8. Place in freezer for 15-20 mins.
Title: Gingercake
Ingredients:
- 1 plain flour
- 1/2 self raising flour
- 1 bicarbonate of soda
- 3 ground ginger
- 1/2 nutmeg
- 1/4 salt
- 1/2 brown sugar
- 1/2 honey
- 1/2 water
- 125 butter
Instructions:
1. Preheat oven to 170 degree Celsius.
2. Grease and line a loaf tin.
3. Melt butter, water and honey together in a small pot or in microwave.
4. Sift flours, bicarbonate of soda, gound ginger, nutmeg, salt and mix in brown sugar well.
5. Mix melted ingredients with dry ingredients either with a mixer, food processor, stab blender or the old fashioned spoon or whisk (it is a thick mixture).
6. Pour into prepared tin.
7. Bung in the oven and cook for 45 minutes (test with skewer and if dry o'kay) if not could require up to another 15 minutes.
8. Don't ask me why but it always takes somewhere between 45 to 60 minutes to cook and never the same twice and I've been cooking it for 25 years.
Title: Dreamy Vanilla Pudding
Ingredients:
- 2 milk
- 2 butter
- 3 eggs
- 2 1/4 granulated sugar
- 1 1/8 cornstarch
- 1 salt
- 2 vanilla extract
Instructions:
1. In a saucepan combine milk and butter and bring to a boil.
2. In a medium bowl combine eggs, sugar, cornstarch, and salt.
3. Slowly whisk 1 cupful of the milk mixture into the egg mixture before adding all to the milk mixture.
4. Continue cooking for an additional 5 minutes while constantly stirring.
5. Remove from heat and add vanilla.
6. Store with plastic wrap over top so that it does not form a skin.
7. Refridgerate left-overs.
Title: Mint Chip Brownies
Ingredients:
- 1 baking soda
- 1/2 salt
- 1/4 butter
- 2/3 boiling water
- 1/2 sugar
- 2 eggs
- 2 vanilla extract
- 1 flour
- 1 1/2
- 12
Instructions:
1. Preheat oven to 350. Grease a 12x9x2 baking pan.
2. Stir together the cocoa, baking soda and salt, stir in half the butter and water stirring till thick.
3. Stir in the other 1/2 of butter, sugar, eggs, vanilla, flour till no streak remain. Toss in half the mint chips stir to distribute evenly.
4. Pour into prepared pan smooth out and bake for 35 minutes.
5. Sprinkle the remaining chips on the baked brownies let melt then spread evenly.
6. Cool and serve.
Title: Pound Cake Cookies
Ingredients:
- 1 butter
- 1/3 egg
- 1
Instructions:
1. Heat oven to 375°F Mix half of the cake mix (dry), the butter, almond extract and egg in large bowl until smooth.
2. Stir in remaining cake mix.
3. Divide dough into halves.
4. Roll each half 1/8 inch thick on lightly floured board. (I like using a half flour, half powdered sugar mix.).
5. Cut into desired shapes.
6. Or roll into 1-inch balls, place on ungreased cookie sheet and flatten with the bottom of a glass.
7. Bake until edges are light brown, 6 to 8 minutes.
8. Cool slightly before removing from cookie sheet.
9. Cool completely.
10. Ice with Buttercream Icing (I use Recipe #261024) and decorate, if desired, with sprinkles etc.
11. Yields: 3 to 4 dozen cookies.
12. TIP: Add sprinkles to the icing and mix well.
13. Then ice cookies as usual. They are now decorated without a lot of the mess!
Title: Hazelnut Crescents
Ingredients:
- 7/8 butter
- 1/2 sugar
- 1/4 hazelnuts
- 2 cake flour
- 1/2 vanilla extract
- 1/2 confectioners' sugar
Instructions:
1. Preheat oven to 275°F.
2. Cream butter; add remaining ingredients (the dough must be stiff enough to hold it's shape while baking, so add additional flour if necessary).
3. Form small bits of dough into crescents and arrange on cookie sheet.
4. Bake for 15 to 20 minutes.
5. Roll in confectioners' sugar while still warm.
Title: 4th of July Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 blueberries
- 1 1/3 strawberry
- 1 Cool Whip
- 1
Instructions:
1. Bake cake according to package directions for large rectangle pan. Let cool completely.
2. Meanwhile wash blueberries and drip dry.
3. Wash strawberries, take off stems and slice.
4. Spread cool whip over cooled cake.
5. Arrange blueberries in upper left hand corner to resemble background for stars, arrange strawberries for stripes beginning and ending with strawberry stripe. Total of 13 stripes.
6. Enjoy!
Title: Thin and Crispy Oatmeal Cookies
Ingredients:
- 1 unbleached all-purpose flour
- 3/4 baking powder
- 1/2 baking soda
- 1/2 salt
- 14 unsalted butter
- 1 granulated sugar
- 1/4 light brown sugar
- 1 egg
- 1 vanilla extract
- 2 1/2 old fashioned oats
Instructions:
1. Adjust an oven rack to the middle position and heat the oven to 350.
2. Line 3 large baking sheets with parchment paper (I skipped this step, and the cookies didn't stick to the pans).
3. Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
4. In a stand mixer fitted with the paddle attachment, beat the butter and sugars at medium-low speed until just combined, about 20 seconds.
5. Increase the speed to medium and continue to beat until light and fluffy, about 1 minute longer.
6. Scrape down the bowl with a rubber spatula.
7. Add the egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds.
8. Scrape down the bowl again. With the mixer running at low speed, add the flour mixture and mix until just incorporated, and smooth, about 10 seconds.
9. With the mixer still running at low speed, gradually add the oats and mix until well incorporated, about 20 seconds.
10. Give the dough a final stir with the rubber spatula to ensure that no packets remain and the ingredients are evenly distributed.
11. Divide the dough into 24 equal portions, each about 2 tablespoons, then roll between the palms of your hands into balls.
12. Place the cookies on the prepared baking sheet, spacing them about 2 1/2 inches apart, 8 dough balls per sheet. Using your fingertips, gently press each dough ball into 3/4 inch thickness.
13. Bake one sheet at a time until the cookies are deep golden brown, the edges are crisp, and the centers yield to slight pressure when pressed, 13 to 16 minutes, rotating the baking sheet halfway through baking.
14. Transfer the baking sheet to a wire rack and let the cookies cool completely before serving.
Title: Honey Apple Cake
Ingredients:
- 3 eggs
- 2 sugar
- 1 honey
- 1/4 flour
- 3 baking soda
- 1 salt
- 1 cinnamon
- 1 nutmeg
- 1/4 vanilla
- 1 apples
- 1 margarine
- 3 light brown sugar
- 1/2 milk
- 1 honey
- 1/4
Instructions:
1. To make the cake:
2. Preheat oven 350°F.
3. Beat together eggs, sugar, oil, and honey.
4. Sift together the dry ingredients and add to the honey mixture. Mix thoroughly.
5. Mix in vanilla and nuts.
6. Fold in the chopped apples.
7. Pour batter into a lightly greased and floured 9x13 cake pan.
8. Bake for 45 minutes.
9. To make the glaze:
10. Combine the 4 glaze ingredients in a small saucepan and bring to a boil.
11. Boil for 2 1/2 minutes.
12. While cake is still warm, poke holes in it with a fork. Pour the honey glaze all over the cake.
Title: Apple Strudel
Ingredients:
- 9 apples
- 2 fresh lemon juice
- 3/4 sugar
- 1 cinnamon
- 1 nutmeg
- 1/2 walnuts
- 1/2 phyllo dough
- 1 butter
- 1 ground walnuts
- confectioners' sugar
Instructions:
1. Sprinkle the apple slices with the lemon juice and toss to coat completely.
2. Combine sugar, cinnamon, nutmeg and chopped walnuts. Add this mixture to the apples and combine gently. Set aside.
3. Brush one sheet of phyllo dough with some melted butter; sprinkle with a fine layer of the ground nuts.
4. Place second sheet directly over the first sheet and brush with butter and sprinkle with another fine layer of ground nuts.
5. Repeat this procedure until there are 5 sheets.
6. Then place half of the apple/walnut mixture along the long edge of your prepared phyllo , fold over extended sides of sheets (to cose ends) and roll like a jellyroll.
7. Repeat that process to make one more strudel.
8. Place strudels seamside down on a buttered (or sprayed with Pam) cookie sheet and then brush the strudels with a little more of the melted butter.
9. Score the tops.
10. Bake 30-40 minutes at 375 degrees F. , or until golden brown.
11. Dust the strudels with confectioners sugar , slice and serve warm!
Title: The Original Rice Krispies Treats Squares
Ingredients:
- 6 butter
- 3 margarine
- 1 marshmallows
- miniature marshmallows
Instructions:
1. Melt butter in a large saucepan over low heat.
2. Add marshmallows and stir until completely melted.
3. Remove from heat.
4. (It would be perfect to be measuring out all of the cereal at this time, having it ready in a large bowl.).
5. Working quickly, add rice krispies cereal, and stir until the cereal is well coated.
6. Using a buttered spatula or waxed paper, press the mixture evenly into a greased 13 by 9 by 2 inch pan (or whatever pan you have on hand).
7. When the treats are cooled, cut into squares.
8. Serve, and enjoy!
Title: Buttery Orange Cake
Ingredients:
- 250 unsalted butter
- 1 1/4 caster sugar
- 4 eggs
- 1 2/3 self-raising flour
- 3/4 boiling water
- 2
Instructions:
1. Preheat the oven to moderate (180oC/160cC fan-forced). Grease a deep 28cm round cake pan, line base with baking paper.
2. Beat butter and sugar in a small bowl with an electric mixer until light and creamy. Add eggs, one at a time, beating until combined between additions. Fold in sifted flour, then orange juice and boiling water.
3. Spread the mixture into the prepared pan and bake for about 35 minutes or until cooked when tested with a skewer. Stand cake for 2 minutes before turning onto a wire rack to cool.
4. Dust with sifted icing sugar, if desired.