lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Chess Pie
Ingredients:
- 1 unsalted butter
- 1/2 bittersweet chocolate
- 4 sugar
- 1 1/4 yellow cornmeal
- 2 salt
- 1/4 eggs
- 3 vanilla extract
- 1
- 1/4
- 1
Instructions:
1. Place the butter in the top of a double boiler; place over barely simmering water.
2. Scatter the chocolate around the butter.
3. Let the butter and chocolate stand for about 5 minutes, until melted, stirring once or twice once the melting is underway.
4. Remove the top insert; whisk the mixture until smooth and set aside to cool briefly; whisk the mixture again until smooth.
5. In a large mixing bowl, combine the sugar, cornmeal, and salt, tossing with your hands to mix.
6. Add in the eggs, egg yolk, milk, and vanilla; whisk until well mixed.
7. Pour the chocolate mixture into the bowl; whisk briefly until smooth.
8. Pour filling into cooled pie shell.
9. Place pie on the center oven rack in a 325° oven; bake 35-40 minutes, then rotate the pie 180°, so the part that faced the back of the oven now faces the front of the oven.
10. Continue to bake about 20-25 more minutes or until the pie develops a uniformly thin upper crust.
11. The entire top of the pie may puff up as a single piece, unlike many other egg-based pies, where just the edge alone will rise up.
12. Place pie on a wire rack; let cool at least 1 1/2 hours.
13. Serve slightly warm or at room temperature or cover loosely with foil, refrigerate, and serve cold.
Title: Simple Strawberry Brulee
Ingredients:
- 1/2 light sour cream
- 2 brown sugar
- 2 strawberries
- 4 strawberries
Instructions:
1. Preheat broiler.
2. Spread the sour cream in a broiler safe glass pan.
3. Sprinkle with brown sugar.
4. Broil until sugar has caramelized.
5. Cool slightly.
6. Add strawberries.
7. Toss to coat.
8. Refrigerate for 8 hours.
Title: Double-Chocolate Key Lime Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 brown sugar
- 1/2 white sugar
- 1 egg
- 2 key lime juice
- 1 1/4 all-purpose flour
- 1 baking soda
- 1
Instructions:
1. Preheat oven to 350°.
2. In a mixer, combine butter and sugars, beat until smooth and creamy.
3. Add egg, then Key lime juice. Scrape down bowl.
4. Add dry ingredients slowly, making sure that all the ingredients are just incorporated. Do not over-mix batter.
5. Stir in chocolate chips.
6. Place cookie dough in freezer for 1/2 hour (or more), this will help the cookies stay chunky and not spread out.
7. Use an ice cream scoop to scoop dough onto a nonstick cookie sheet.
8. Bake for about 15 minutes or until lightly golden brown.
9. Cool on wire racks.
10. Cookies will be good for 3 days in an airtight container.
Title: Baked Paczki for Mardi Gras
Ingredients:
- 3 1/2 - 4 all-purpose flour
- 2 fast rising yeast
- 1/4 sugar
- 1/2 salt
- 1 milk
- 1/4 butter
- 2 honey
- 1 dark rum
- 2 egg
- 1 honey
- 1/4 butter
- 1/4 pudding
- custard
Instructions:
1. Mix 2 cups flour, undissolved yeast, sugar and salt in a large mixer bowl.
2. Heat milk, butter and honey until very warm (120° to 130°F). Add to flour mixture with rum, egg yolks and egg; beat 1 minute at low speed.
3. Increase speed to medium and beat 2 minutes.
4. Stir in enough remaining flour to form a soft dough.
5. Knead on a lightly floured surface until smooth and elastic, about 3 to 4 minutes.
6. Cover and let rest for 10 minutes.
7. Roll dough out on a lightly floured surface to 1/2-inch thickness. Use a 3-inch cookie or biscuit cutter, to cut out as many rounds as possible.
8. Place rounds about 2 to 3 inches apart on parchment lined or lightly greased baking sheets. Re-roll and cut remaining dough.
9. Cover and let rise in a warm, draft free place 45 minutes to 1 hour, until doubled in size.
10. Preheat oven to 375°F.
11. For glaze, mix honey and melted butter; set aside.
12. Bake 10 minutes. Brush glaze over packzi and continue baking for 2 to 4 minutes until light golden brown. If desired, brush again with any remaining glaze.
13. Let cool slightly, then dust or roll in sugar or powdered sugar.
14. Fillings:
15. Fruit or custard: Use a knife to cut a small slit in side of paczki. Use a small spoon (or pipe with pastry tip and bag) to insert a heaping teaspoonful. (vanilla rum custard or pudding is amazing!).
16. Chocolate: Use your finger to gently poke a small hole in side of paczki and insert 1 teaspoon chocolate chips into center of paczki while still warm.
Title: Berry Crumble
Ingredients:
- 140 butter
- 150 flour
- 100 caster sugar
- 250 creme fraiche
- 200 strawberries
- 300 cherries
- 100 red currants
- 150 raspberries
- 100 blackberries
- 2 honey
- 1 lemon juice
Instructions:
1. Pre heat oven to 200 C/400°F.
2. Grease baking dish.
3. Combine flour with sugar.
4. add butter and rub with fingers until crumbly.
5. Cut stawberries in half, stone the cherries.
6. Mix all fruit together in large bowl.
7. mix in the honey and lemon juice.
8. Spread the crumble evenly over the top.
9. Bake 30 hour, or until browned and bubbling.
10. Serve with cre'me fraiche, cream, or ice cream.
Title: Mango and Yoghurt Parfaits
Ingredients:
- 3 mangoes
- 2 mangoes
- 4 orange, juice of
- 2 passion fruit
- 1
Instructions:
1. Peel the mangoes and cut into large chunks.
2. Place 1/2 cup in a blender with the orange juice and puree until smooth.
3. Place a spoon of the chopped mango in the base of parfait or tall glass with a spoon of puree.
4. Then the yoghurt and drizzle with passionfruit.
5. Repeat layers until ingredients are used up finishing with puree topped with macadamias.
Title: Easy Low-Fat Southern Banana Pudding
Ingredients:
- 3 3/4 nonfat milk
- 2 fat-free sugar-free instant vanilla pudding mix
- 32 bananas
- 2 Cool Whip Free
- 2
Instructions:
1. POUR 3-1/2 cups of the milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes.
2. ARRANGE layer of wafers on bottom and up side of 2-quart serving bowl; drizzle with 2 tablespoons of the remaining milk. Add layer of banana slices; top with 1/3 of the pudding. Repeat layers, drizzling wafer layer with remaining milk and ending with pudding. Spread whipped topping over pudding.
3. REFRIGERATE 3 hours or until ready to serve.
Title: Vivian's Banana Pudding
Ingredients:
- 1/4 margarine
- 2 flour
- 2 evaporated milk
- 2 milk
- 2 sugar
- 5 eggs
- 2 vanilla
- 1.5 bananas
- 5 -6
Instructions:
1. Melt butter in a large saucepan, add flour and stir over low heat until smooth.
2. Add evaporated milk, milk, and sugar and stir and stir over low to medium heat.
3. Add to butter and flour and stir over low to medium heat.
4. Remove from heat and add vanilla.
5. Layer bananas and vanilla wafers in a casserole. Pour mixture over.
6. Store in refrigerator.
Title: Syllabub
Ingredients:
- 1/3 caster sugar
- 1/4 sherry wine
- 2 cognac
- 2 fresh lemon juice
- 1 lemon
- 400 nutmeg
- 1 rosemary
- 4
Instructions:
1. Place the sugar into a large bowl, add the sherry, cognac, lemon juice and zest into the bowl. Stir well, then cover, let sit at room temperature overnight to allow the flavours to blend.
2. Add the cream and a pinch of nutmeg to the sherry mixture and whip with a whisk until soft peaks form.
3. Spoon into 4 glasses and garnish each with a bit of lemon zest and a sprig of rosemary.
Title: Candy Bar Cupcakes
Ingredients:
- 2 sugar
- 1 sour cream
- 1/4 butter
- 2 eggs
- 1 3/4 all-purpose flour
- 2/3 water
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 vanilla
- 1 peanuts
- 4
- 1
- 1/2
Instructions:
1. Heat oven to 350°F Combine sugar, sour cream, butter and eggs in large bowl.
2. Beat at medium speed, scraping bowl often, until smooth.
3. Continue beating, gradually adding flour, water, baking soda, baking powder, salt and vanilla until smooth.
4. Stir in chocolate chips, peanuts and unsweetened chocolate by hand until well mixed.
5. Spoon 2 tablespoons batter into paper-lined muffin cups.
6. Bake 20 to 25 minutes or until top springs back when touched lightly.
7. Remove cupcakes from pans; cool 10 to 15 minutes.
8. Drizzle 1 teaspoon caramel topping onto each cupcake; sprinkle with chopped peanuts.
9. TIP: Refrigerate cupcakes if you prefer a firmer caramel topping.
Title: Chewey but Not Goey Peanut Butter Cookies
Ingredients:
- 14 creamy peanut butter
- 3/4 Bisquick baking mix
- 2 vanilla
- 1 Splenda sugar substitute
Instructions:
1. Preheat oven to 375°F.
2. Beat condensed milk, peanut butter with a mixer until smooth.
3. Add bisquick mix and vanilla to the peanut butter mixture. Mix well.
4. Shape into small balls and roll lightly in Splenda.
5. Place on a cookie sheet. Lightly press flat with a fork.
6. Sprinkle the sugar over the cookies.
7. Bake for 6-8 minutes.
Title: Galaxy Piñata Cake
Ingredients:
- 2 eggs
- 6
Instructions:
1. pour the water.
2. delicious.
Title: Chocolate Pecan Cheesecake Cookie Cups
Ingredients:
- 1 cream cheese
- 2 eggs
- 1 vanilla extract
- 2 pecan halves
- 2
- 24
- 1/3
Instructions:
1. PREHEAT oven to 325°F Paper-line 24 muffin cups. Cut each square of dough in half. Place one piece of dough in each muffin cup.
2. BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
3. BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
4. BAKE for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Refrigerate for 1 hour. Place pecan in center of each cheesecake.
5. PLACE morsels in small heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over each cheesecake.
Title: Pumpkin Cupcakes
Ingredients:
- 2 flour
- 1 white sugar
- 1 1/2 baking powder
- 1 baking soda
- 1 1/2 pumpkin pie spice
- 1/2 salt
- 2 eggs
- 1 pumpkin puree
- 1/2 buttermilk
- 1/4 cream cheese
- 250 butter
- 1 vanilla
- 1 icing sugar
- 1
Instructions:
1. In large bowl, sift and whisk flour,sugar, pumpkin pie spice, baking powder, baking soda and salt. Set a side.
2. In separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil.
3. Pour over dry ingredients stir until just moistened.
4. Spoon into large paper-lined muffins cups or spray with Pam. Filling to top.
5. Bake at 375 oven 18-22 minutes or until cake tester inserted in centre comes out clean.
6. Let cool on rack.
7. Icing:
8. In bowl, beat cream cheese, butter and vanilla, beat in sugar until smooth. Spread on cupcakes. Decorate with sprinkles or a butterscotch chip on top.
9. Varitation to this is to add a handful of butterscotch baking chips into the mix just before baking.
Title: Flaky Pie Crust
Ingredients:
- 1 1/2 flour
- 1/2 salt
- 1/2 shortening
- 4 -6
Instructions:
1. Sift flour and salt together into bowl.
2. Cut chilled shortening into flour until particles are about the size of a pea.
3. Add just enough water, a tablespoon at a time, to form a dough which will clean the bowl.
4. Divide into 2 balls of dough.
5. Roll dough on floured board, fold and refold, and roll again.
6. Continue until dough is smooth.
7. Handle quickly but gently.
8. This crust is good for pre-bake recipes as well as filled pies.
9. (The main thing to remember-use chilled shortening and ice water.).
Title: Chocolate Fudge Cake
Ingredients:
- 200 self raising flour
- 200 caster sugar
- 200 butter
- 4 margarine
- 3 cocoa powder
- 250 eggs
- 275 oranges
- 200 unsalted butter
- icing sugar
- dark chocolate
- vanilla essence
Instructions:
1. Preheat oven to 180°C and place shelf in the middle of the oven.
2. Beat butter/margarine and caster sugar together until smooth and creamy.
3. Add one egg and some flour and mix in, repeat until flour and eggs are gone. Add cocoa powder and mix in making sure to get lots of air into the cake mix to help it rise in the oven. Juice half an orange and add juice to mix (dont add too much orange juice or the mix will be runny and not rise properly) or add 2 teaspoons of orange flavouring.
4. Put cake mix into one greased 9inch cake tin and bake for 30 minutes or until cake tester comes out clean. Remove from the oven and leave to cool for a couple of minutes, then tip out onto a cooling rack.
5. Repeat process for second layer if you choose too.
6. Coating.
7. Melt the chocolate in a microwavable bowl or jug for a about 2 minutes or place in a heat proof bowl over a pan of simmering water.
8. Sieve the icing suger to get out the lumps.
9. Beat the unsalted butter until soft and creamy (use an electric whisk if you have one as its alot easier), then add the icing sugar until light and fluffy. Slowly add the chocolate and mix together until its smooth and glossy.
10. Add 2 teaspoons of vanilla essence or flavouring and mix again. If you did two layers place some of the icing on one cake and sandwich together with the other. Go mad and spread the rest of the icing over the whole cake including the sides. Decorate how you want and serve and enjoy.
Title: Cookies, Pudding & Mandarin Orange Fluff
Ingredients:
- 1 buttermilk
- 8 fat-free sugar-free vanilla pudding mix
- 1/2 mandarin oranges
- 2
Instructions:
1. Crush or break up cookies.
2. Combine all ingredients.
3. Serve.
Title: Pound Cake
Ingredients:
- 675 unsalted butter
- 3 sugar
- 8 eggs
- 1 vanilla essence
- 3 flour
Instructions:
1. Preheat oven to 150.
2. Butter and flour a tube pan and set aside.
3. Cream together the remaining butter and sugar.
4. Mix well.
5. Add essence.
6. Add 2 eggs, one at a time, mixing well after each addition.
7. Add 1 cup flour.
8. Add in 2 more eggs, one at a time, mixing well.
9. Add 1 cup flour.
10. Mix well.
11. Add 2 more eggs, one at a time, mixing well.
12. Add the remaining 2 eggs, one at a time, and blend well.
13. Bake for 1 hour 15 minutes or until a wooden toothpick inserted in the centre comes out clean.
Title: Mandarin Orange Cake With Frosting
Ingredients:
- 18 1/4 eggs
- 2 applesauce
- 1/3 mandarin oranges
- 11 Cool Whip
- 12 crushed pineapple
- 8 instant vanilla pudding
- 3 mandarin orange segments
- mint leaf
Instructions:
1. Mix the cake mix, eggs, oil or applesauce, and mandarin oranges together.
2. Grease and flour two 9 inch cake pans.
3. Pour batter into prepared cake pans.
4. Bake at 325 degrees Fahrenheit for 30 minutes.
5. Cool completely.
6. For the frosting, mix the Cool Whip, crushed pineapple and instant vanilla pudding together.
7. Let set for 5 minutes.
8. Place a thin layer of frosting on one cake.
9. Place the second cake on top of the first.
10. Frost the top and side of both layers.
11. Frosted cake maybe decorated with whipped topping using decorative bag and tips.
12. Garnish with mandarin orange segments and mint leaves.
Title: Mom's Favorite Fruitcake
Ingredients:
- 1 maraschino cherry
- 1 whole pecans
- 1 dates
- 1 coconut
- 1 sweetened condensed milk
- 2 flour
- 4
Instructions:
1. Preheat oven to 300°.
2. Mix all ingredients together except milk.
3. Add milk and mix well.
4. Spray two loaf pans.
5. Press mixture into loaf pans.
6. Bake for 1 1/2 hours.
7. NOTE: if using the smaller disposable loaf pans you should be able to get 3 loaves.
Title: Theresa's Snow Ball Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 vanilla
- 2 flour
- 1/4 salt
- 3/4 walnuts
- confectioners' sugar
Instructions:
1. Cream butter, vanilla and sugar together.
2. In a separate bowl combine flour and salt. Blend this into butter mixture.
3. Add nuts. Chill dough for about one hour.
4. Roll into small balls (1 1/2").
5. Bake 400 degrees for 10-12 minutes.
6. Roll in confectioner's sugar.
Title: Brownie in a Mug
Ingredients:
- 4 flour
- 4 sugar
- 2 water
- 2 vanilla extract
- 2 chocolate chips
- 1/3
Instructions:
1. Whist together (or use a small spoon) dry ingredients in a coffee mug. Add oil, water, & vanilla and mix thoroughly, making certain to scrape bottom and sides so that all is incorporated. If desired (DUH) mix in the Chocolate Chips.
2. Microwave on high 1 - 1 1/2 minutes. The finished product will be softish and chewy. Cool for 1 minute Eat right out of the mug (its GREAT with a scoop of ice cream too!).
Title: Banana Smores
Ingredients:
- 1 banana
- 3 graham crackers
- 1/2
Instructions:
1. Slice the banana into 1/4 inch slices.
2. Break the graham crackers in half.
3. Put 4 slices of banana over the surface of a cracker half.
4. Put 2 squares of chocolate on the banana (they'll take up half of the space).
5. Put the other cracker half on top.
6. Repeat with the other two crackers.
7. Microwave on high for 15 seconds.
Title: Matrimonial Date Squares
Ingredients:
- 1 dates
- 1 cold water
- 4 brown sugar
- 2 lemon juice
- 2 flour
- 2 1/4 baking soda
- 3/4 baking powder
- 1 1/2 salt
- 1/4 margarine
- 1 1/2 brown sugar
- 1 1/2 oatmeal
- 2 1/4
Instructions:
1. FILLING.
2. In pot over medium heat bring cold water and dates to a boil, and simmer two minutes, until dates nicely softened.
3. Add Brown sugar, simmer until sugar is dissolved.
4. Remove from heat, blend in the orange and lemon juice and set aside while making crumb crust.
5. CRUMB CRUST.
6. In large bowl put in the flour, soda, baking powder, salt and blend with a whisk to mix.
7. Add the brown sugar and rub in the margarine with the tips of fingers to mix.
8. Add the oatmeal and mix well.
9. ASSEMBLY.
10. Spread and pat half the crumbs in bottom of a greased 9x13 pan, saving the other half for the top.
11. Cover base with cool date filling and spread evenly.
12. Top with the rest of crumb mix.
13. Bake at 325 for 30- 35 minutes or (until top nice and gold).
14. Servings will depend on on the size of slice you wish to serve, small for the dainty tray or large and generous for dessert.
Title: Peanut Butter Chocolate Chip "Raw" Cookies
Ingredients:
- 1 oatmeal
- 1/2 honey
- 1 sweetened flaked coconut
- 1 coconut milk
- 1/2 vanilla
- 1/4
- 3/4 - 1
- 1
Instructions:
1. Mix all ingredients.
2. Roll into 1" balls.
3. Place in single layer on plate and place in refrigerator for 1 hour.
4. If desired, remove from plate to plastic ziplock bag.
5. Store in refrigerator.
6. (Makes 20-24 cookies, depending on size of balls).
7. note: *If peanut butter is too firm, place measured amount in microwave for a few seconds to soften before adding to bowl.
Title: Stuffed Apples
Ingredients:
- 4 apples
- 3/4 water
- 1 butter
- 1/2 margarine
- 1/4 couscous
- 1 raisins
- 1 pecans
- 1/8 cinnamon
- 1/8 nutmeg
- 2 ground cloves
- 2 honey
- water
Instructions:
1. Preheat oven to 350°F.
2. Cut apples in half. (don't peel them!) Hollow out apples halves with a spoon or melon baller, try to leave a 1/2 inch shell. Reserve half a cup of the pulp.
3. Arrange apples halves cut side down in a baking dish. Cover and bake for 10 minutes.
4. Meanwhile, chop up the extra pulp.
5. Bring 3/4 cup of water and the butter to a boil. Stir in the couscous, raisins (if you are using them) pecans, cinnamon, nutmeg and chopped apple. Remove from heat and let stand, covered, for 5 minutes.
6. In a small saucepan, combine honey, 2 Tbsp water and cloves. Bring to a gentle boil for one minute, then set aside.
7. Fluff up couscous mixture with a fork. Turn apple halves over and fill with couscous. Drizzle with half of the honey mixture. Cover loosely with foil, and return to the oven and bake for 15 more minutes. Uncover, and drizzle with remaining honey mixture.
8. Best served warm!
Title: Paula Deen's Peanut Butter Toffee Bars
Ingredients:
- 2 rolled oats
- 2 flour
- 1 brown sugar
- 1/2 roasted peanuts
- 3/4 baking soda
- 1 1/4 butter
- 1 cream cheese
- 3/4 peanut butter
- 1/3 sugar
- 1 egg
- 1
Instructions:
1. Preheat oven to 350.
2. Line a 13x9 pan with foil.
3. Spray with cooking spray.
4. In large bowl,combine oats,flour,brown sugar,peanuts and baking soda.
5. Using a pastry blender,cut in butter until mixture is crumbly.
6. Press half of the oat mixture firmly into bottom of prepared pan.
7. Bake for 20 minutes.
8. In a medium bowl,beat cream cheese,peanut butter,sugar and egg at medium speed with a mixer until combined.
9. Spoon mixture over prepared crust,spreading to edges.
10. Sprinkle evenly with toffee bits.
11. Cover evenly with remaining half of oat mixture.
12. Bake for 20-25 minutes or until golden brown.
13. Let cool before serving.
Title: Chocolate, Rum and Raisin Cake (Vegan!)
Ingredients:
- 8 self-rising flour
- 6 raisins
- 1 1/2 margarine
- 1 1/2 unsweetened applesauce
- 2 sugar
- 1 molasses
- 1 cocoa powder
- 2 dark rum
- 1 cinnamon
- 200 soymilk
Instructions:
1. Soak the raisins in the rum for 1 hour.
2. Gently heat the margarine, sugar and molasses until melted.
3. Remove from heat, and stir in the raisins and any remaining rum.
4. Gradually add the flour, cocoa powder and cinnamon, and then the soy milk.
5. Mix well, then spoon into a greased 7 inch pan.
6. Level the top, and bake at 350°F for about 25 minutes; until risen and firm in the centre.
7. Remove from the pan and cool on a wire rack.
8. If desired, cover with melted chocolate and shredded coconut, and chill in the fridge before serving.
Title: Orange Spice Cake
Ingredients:
- 1 2/3 all-purpose flour
- 1/3 sugar
- 1 1/2 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 1/2 ground cloves
- 1/2 molasses
- 1/2 canola oil
- 1/3 egg
- 1 orange marmalade
- 1/2
Instructions:
1. In a bowl, combine the flour, sugar, baking soda, ginger, cinnamon and cloves. Combine the orange juice, molasses, oil and egg; add to dry ingredients and stir just until combined. Pour into a greased 9-in. square baking pan.
2. Bake at 350° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Spoon marmalade over warm cake. Cool on a wire rack. Serve with whipped topping if desired. Yield: 9 servings.
Title: Mango, Pear and Ginger Crumble
Ingredients:
- 450 pears
- 1 dark brown sugar
- 2 mangoes
- 1 gingerroot
- 175 all-purpose flour
- 85 butter
- 85 dark brown sugar
- 85 pecan nuts
Instructions:
1. Heat oven to 180 degrees Celsius In a small saucepan, add pears, sugar, and 4 Tbsp water. Cook gently over low heat about 5 minutes until pears are just tender. Remove from heat and stir in the mangoes and stem ginger. Spoon mixture into a 1.75 litre baking dish and leave to cool.
2. For the crumble mixture, rub butter into the flower until crumbly (as name suggests). Stir in sugar and pecans, then sprinkle mixture over the fruit mixture.
3. Bake at 180 degrees C for 30 minutes until lightly browned on top.
4. If freezing, prepare to end of step 2. Wrap whole dish in large freezer bag, seal, and freeze up to 1 month. Can be baked from frozen in a 160 degree C oven for 50 minutes.
5. Serve with cream or vanilla ice cream.
Title: Easy Bananas Foster Packets
Ingredients:
- 1 banana
- 1 butter
- 1 brown sugar
- 1 rum
- vanilla
Instructions:
1. Create a pouch out of aluminum foil, carefully folding and sealing the sides so no juices can leak out.
2. Slice the banana into even slices and add to the pouch along with butter, kahlua, and sugar. Seal pouch and shake to combine.
3. Grill or broil about 5-10 minutes or until bananas are soft and carmelized.
Title: Panforte Di Siena - Traditional Tuscan Honey / Nut Cake
Ingredients:
- 4 hazelnuts
- 4 orange, zest of
- 3 plain flour
- 2 cocoa powder
- 2 cinnamon
- 1 caster sugar
- 2 honey
- 2 1/2 confectioners' sugar
- 2
- 3 1/2 - 4
- 4
Instructions:
1. Toast the almonds under the grill / broiler until lightly browned; place in a bowl.
2. Toast the hazelnuts until the skins split. Place on a dry tea towel and rub off the skins.
3. Roughly chop the hazelnuts and add to the almonds with the mixed peel.
4. Chop the apricots and pineapple fairly finely, add to the nuts with the orange rind; mix well.
5. Sift the flour with the cocoa and cinnamon, add to the nut mixture and mix evenly.
6. Line a round 8" cake tin or deep loose base flan tin with baking parchment.
7. Put the sugar and honey into a saucepan; heat until the sugar dissolves, then boil gently for approximately 5 minutes or until mixture thickens & begins to turn a deeper shade of brown.
8. Quickly add to the nut mixture and mix evenly. turn into the prepared tin & level the top using the back of a damp metal spoon.
9. Cook in a preheated oven, 150°°C / 300F for 1 hour. Remove from the oven and leave in the tin until cold. Remove from the tin and carefully peel off the paper.
10. Before serving, dredge the cake heavily with the icing sugar. Serve in very thin slices as this is an incredibly rich cake!