lumicero/recipes-ing2inst huggingface dataset:
Title: Rhubarb & White Chocolate Pudding
Ingredients:
- 250 rhubarb
- 120 brown sugar
- 2 self raising flour
- 1 bicarbonate of soda
- 1/2 white chocolate
- 140 eggs
- 2 butter
- 125
Instructions:
1. Preheat oven to 180 C.
2. Grease 6 x 1 cup ramekins.
3. Place rhubarb, sugar and orange juice in small pot on medium heat.
4. Bring to the boil, reduce heat and simmer 6 minutes.
5. Place flour, bicarb soda and white chocolate in bowl, gently combine.
6. Add eggs, melted butter and cooled rhubarb, combine gently.
7. Spoon into prepared ramekins and cover each with foil.
8. Place on baking tray, bake 40 minutes.
9. Remove when cooked and stand for 5 minutes then invert onto standing plates.
Title: Lime Chocolate Cake
Ingredients:
- 3 eggs
- 250 sugar
- 100 all-purpose flour
- 1/2 baking powder
- 75 cocoa powder
- 2 salt
- 1/4 Quark
- 250 lime
- 1
Instructions:
1. Preheat oven to 200°C.
2. Grease and flour a 22 - 24 cm round cake pan (with a removable bottom).
3. Beat eggs and sugar with an electric mixer until thick and cream-coloured.
4. Combine flour, baking powder, cocoa powder, vanilla sugar and salt; add to the egg and sugar mixture, mixing carefully.
5. Add quark and lime zest, stir to combine.
6. Pour batter into the prepared pan and bake in the preheated oven for 15-20 minutes (depending on how soft you want the cake to be).
7. Let the cake cool before removing it from the pan.
8. Dust the cake with powdered sugar, decorate with thin lime slices and serve with whipped cream.
Title: Mincemeat Spice Cake W/ Creamy Eggnog Topping
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3
- 3
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350°.
2. In large mixer bowl, combine cake mix, water, vegetable oil and eggs; mix well.
3. Beat on high speed 2 minutes.
4. Stir in mincemeat.
5. Pour into well-greased and floured 10-inch fluted or tube pan.
6. Bake 45 to 50 minutes or until wooden pick inserted near center comes out clean.
7. Cool 10 minutes; remove from pan.
8. Cool completely.
9. In small mixer bowl, combine EggNog and whipped topping mix; mix well.
10. Beat on high speed 4 minutes or until mixture forms soft peaks.
11. Serve topping over cake slices.
12. Refrigerate leftover topping.
Title: Corn Cake Gluten Free 2012
Ingredients:
- 2 frozen corn kernels
- 1/2 butter
- 1/2 granulated sugar
- 7 baking powder
- 4 salt
- 6 evaporated milk
- 1 1/2 vanilla
- 1/2
- 1/4
- 1
- 4
Instructions:
1. Add the two cups of corn to the 1/2 cup milk and process until blended semi smooth, set aside.
2. Beat the 1/2 cup butter room temperature with the sugar until fluffy.
3. Add in the egg yolks one at a time, and continue to beat until thick smooth creamy.
4. Add the blended dry ingredients with the evaporated milk, to make a smooth batter.
5. Fold in the corn mixture, or beat in with beaters.
6. Beat your egg whites with a pinch of salt, until soft peaks form.
7. Fold the beaten whites into the corn batter, folding not to deflate, some whites showing is okay.
8. Pour slowly into a 8 inch greased cake pan.
9. Bake 30- 35 minutes at 350 degrees until toothpick comes out clean. It will be a very dark golden brown, may take longer, just make sure jiggle is gone from centre of cake, and the toothpick or tester is clean.
10. Let cool in pan on wire rack.
11. When cool dust with icing sugar.
12. Serve alone with a cup of coffee or with fresh berries.
13. This recipe can be doubled.
14. Do not freeze. Keep leftovers in fridge.
Title: Easy Fudgy Cookies
Ingredients:
- 200 dark chocolate
- 30 butter
- 100 sugar
- 2 eggs
- 1 flour
- 170 baking powder
- 1 vanilla extract
- 1/2 powdered sugar
Instructions:
1. Melt chocolate and butter in a bowl over a pot of boiling water.
2. Mix sugar, eggs and yolk in a mixer.
3. Add chocolate mixture to sugar & egg mixture.
4. Blend flour and baking powder and add to the mixture bowl to complete the dough.
5. Freeze for 2 hours.
6. Preheat oven to 180°Celsius.
7. Remove from freezer and roll dough into little balls.
8. Roll in powdered sugar and bake on cookie sheet for 7 minutes. The cookies should remain a little soft in the center. Don't overbake or they'll be dry.
Title: Custard Squares
Ingredients:
- 300 frozen puff pastry
- 2 1/2 milk
- 100 butter
- 1/3 cornflour
- 1/2 icing sugar
- 1 egg
- 1 vanilla essence
- 1 icing sugar
- 2 milk
- 2
Instructions:
1. Roll your sheets of pastry very thin. You are looking for 2 squares/rectangles that are approximately 30cm x 30cm each. Prick them well all over and then place on baking sheets (roll on baking parchment and then slide the whole lot onto the baking sheet for ease of use) and bake at 210C for 10 - 12 minutes (or until golden brown and cooked through). Leave the pastry sheets to cool while you make the custard.
2. Put 2 Cups of milk into a pan with the butter and heat to melt.
3. Mix the cornflour, icing sugar and eggs to a smooth paste with the remaining 1/2 cup of milk.
4. Remove the milk and butter from the heat and whisk in the egg mixture then return to the heat.
5. Cook over medium heat until the mixture thickens and then for a further 5 minutes, stirring constantly (a wooden spoon works well here). Remove from the heat and stir in the vanilla. Leave the custard until cool.
6. Place one sheet of pastry on a piece of baking parchment on a tray or board and cover with all the cool custard. Place the other pastry sheet on top and press down slightly until both sheets have adhered to the pastry.
7. Sift the cocoa and icing sugar together, then stir in the milk to make a smooth, spreadable icing.
8. Ice the whole lot with Chocolate icing and then place in the fridge for a couple of hours so that the whole thing is a little easier to manage. Cut into squares with a serrated knife and serve. Store any remaining squares in the fridge in an airtight container (don't worry, they won't last long!).
Title: White Cake
Ingredients:
- 1 1/3 sugar
- 1/2 butter
- 1 milk
- 3 baking powder
- 1 vanilla
- 1/2 salt
- 3 cake flour
- 2 1/4
Instructions:
1. beat egg whites til stiff.
2. cream sugar and butter in separate bowl
3. sift dry ingredients
4. add to creamed mixture.
5. add milk and vanilla
6. fold in egg whites
7. pour into greased 9x13 cake pan grease and flour mine stuck a little with only greasing
8. bake 30 minutes at 350 degrees or until done .
Title: Caribbean Sunset Rum Fruit Cake
Ingredients:
- 3 self-rising flour
- 1 1/2 unsalted margarine
- 1 1/2 butter
- 1 granulated sugar
- 3 pure vanilla extract
- 1 1/2 eggs
- 1 lime zest
- 3/4 heavy whipping cream
- 1/2 dark rum
- 1/2 dried cherries
- 1 pecan halves
- 1 powdered sugar
- 1/3
- 1/2
Instructions:
1. Preheat oven to 350°F Combine butter and sugar and cream until light and fluffy. Add vanilla and eggs and stir until blended. Beat in the lime zest and then add the rum and mix. Gradually add the flour, alternating with the cream and ending with the flour. Blend mixture until just combined; do not over blend. Add dried fruit and nuts and fold into mixture. Pour batter into a well-greased and floured 10-cup tube pan and bake for almost one hour. Test doneness with a skewer inserted halfway between the sides of the pan and the tube. Cool and turn the cake out of the pan. Sprinkle with additional rum if desired and dust the top with the confectioner's sugar. If you sprinkle with additional rum, let sit for one day to absorb flavor of rum.
2. Note**It is best to refrigerate this cake because of the cream in the ingredients.
Title: Chocolate Cupcakes With Multicolored Frosting
Ingredients:
- 3/4 all-purpose flour
- 1 1/2 sugar
- 1 1/2 baking soda
- 1 1/2 baking powder
- 3/4 salt
- 3/4 eggs
- 2 warm water
- 3/4 buttermilk
- 3/4 pure vanilla extract
- 3 unsalted butter
- 1 confectioners' sugar
- 12 pure vanilla extract
- 1
- 1/2
Instructions:
1. DIRECTIONS FOR CUPCAKES:.
2. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
3. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
4. DIRECTIONS FOR FROSTING:.
5. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.
6. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until buttercream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.).
Title: Cannoli Cream Dip With Strawberries
Ingredients:
- 1/2 pistachios
- 2 ricotta cheese
- 1/2 sugar
- 1 orange zest
- 1/2 strawberries
- 5
Instructions:
1. Preheat oven to 375°F.
2. Spread pistachios on a baking sheet. Bake for 7 minutes or until crisp.
3. Rub pistachios in a towel to remove skins.
4. Chop nuts coarsely in a food processor; set aside.
5. Whisk together ricotta, sugar, and orange zest until smooth.
6. Fold in nuts and chocolate chips.
7. Serve with strawberries.
Title: Grandma Pat's Dirt Cake
Ingredients:
- 1/2 butter
- 8 cream cheese
- 1 powdered sugar
- 2 instant vanilla pudding
- 13 Cool Whip
- 3 1/2 milk
- 20
Instructions:
1. Cream butter, add cream cheese and powdered sugar and mix. Mix together: pudding & milk, Cool Whip. Mix with butter mixture. Crush cookies (leave frosting in cookies). Cover drain hole(s) of a 7" or 8" flower pot with foil. Layer: 1/3 of cookies 1/2 of mixture- 1/3 of cookies- 1/2 of mixture- 1/3 of cookies. Refrigerate over night. Decorate with flowers and gummy worms on surface.
2. (Can also use a 9x13 pan).
Title: Red, White & Blueberry Crisp
Ingredients:
- 2 blueberries
- 2 Splenda sugar substitute
- 2 strawberries
- 1/2 old fashioned oats
- 1/2 cinnamon
- 2 brown sugar
- 2 sugar substitute
- 1/2 light butter
Instructions:
1. Preheat oven to 375.
2. In a small bowl, toss blueberries with 1 tablespoon of splenda; set aside. In another small bowl, toss strawberries with remaining tablespoon of splenda; set aside.
3. In a third small bowl, stir together oats, cinnamon, Splenda/Brown Sugar Mix and butter. Spread mixture in a single layer on a sheet pan; bake, stirring occasionally, until lightly browned, about 15 minutes.
4. Spread blueberries and Strawberries in an 8x8 glass dish, alternating to create strips. Sprinkle with oat topping, decorate with whipped topping and serve.
Title: Chocolate Birthday Cake
Ingredients:
- 3 eggs
- 4 sugar
- 3/4 all-purpose flour
- 3/4 sugar
- 1 water
- 1/2 unsalted butter
- 1/2 bittersweet chocolate
- 3
- 8
- 6
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Butter and flour a 9-inch layer cake pan; tap out the excess flour.
3. Melt the chocolate in the top of a double boiler over hot, not simmering, water.
4. Set aside to cool to lukewarm.
5. Beat the eggs and 3/4 cup sugar in a bowl until thick and lemon colored.
6. Fold the flour and melted chocolate into the batter, a third at a time until just combined.
7. Stir in the almond extract.
8. Pour the batter into the cake pan and bake for about 45 minutes or until a cake tester inserted in center comes out clean.
9. Leave the cake in the pan for 5 minutes, then unmold it onto a wire rack.
10. When cake is cool, split it into 2 layers.
11. To make the frosting, in a saucepan boil 1/2 cup sugar and 1/2 cup water until the sugar melts and the syrup is clear.
12. Cool to lukewarm.
13. In the bowl of an electric mixer set on medium speed, beat the egg yolks, adding the syrup in a slow, steady stream, until thick.
14. Continue beating for about 5 minutes or until the mixture has more than doubled in bulk.
15. In a clean bowl and using the electric mixer, beat the butter until light and creamy.
16. Add the butter to the yolk mixture, a little at a time.
17. Spread the buttercream on one of the cake layers Top with the other cake layer.
18. To decorate the cake, melt the bittersweet chocolate in the top of a double boiler over hot, not simmering, water.
19. Line a baking sheet with wax paper and spread the melted chocolate in a thin layer over the paper.
20. Freeze for about 15 minutes until the chocolate is brittle.
21. Brush the warmed, strained preserves over the top of the cake.
22. Crumple the wax paper to break the chocolate into pieces.
23. Scatter the broken chocolate over the top of the cake.
24. Note: If you decide to write on the cake, double the buttercream amounts and omit the broken chocolate.
25. Spread the buttercream on top of apricot preserves, and then write on the smooth surface with red or another color of decorating gel.
Title: Vanilla Hot Milk Cake
Ingredients:
- 1/2 butter
- 1 2% low-fat milk
- 2 vanilla extract
- 4 eggs
- 2 granulated sugar
- 2 all-purpose flour
- 2 baking powder
- 1 salt
- icing sugar
Instructions:
1. Preheat oven to 325°F Grease and flour a bundt cake pan and set aside.
2. In a small saucepan over low heat, melt the butter. Stir in the milk and vanilla and continue to heat until small bubbles form around the outsides of the pan, and the milk is very hot (do not boil). Reduce the heat to low and keep hot.
3. In a large bowl, combine the eggs and sugar and beat on medium high speed using an electric beater with a whisk attachment for 5 minutes, or until tripled in volume.
4. In a medium bowl, sift the dry ingredients then set aside.
5. Slowly add the hot milk mixture to the egg mixture on low speed until incorporated.
6. Add the dry ingredients to the egg mixture in two batches, mixing well after each addition but just until incorporated.
7. Pour the batter into the bundt pan and bake for 40 - 45 minutes, or until a cake tester inserted into the middle comes out clean with a few crumbs attached -- do not over bake.
8. Allow the cake to cool for 10 minutes in the pan before inverting onto a cooling rack to completely cool.
9. Dust with icing sugar before serving.
Title: Easy Sugar Cookie Cut-Outs
Ingredients:
- 2 sugar
- 1 1/4 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 3
Instructions:
1. Beat margarine sticks with 1 cup (250 mL) sugar in large bowl with electric mixer until light and fluffy; about 2 minutes. Beat in eggs and vanilla until blended. Gradually add flour and beat on low speed until blended. Divide dough in quarters; wrap in plastic wrap and flatten into disks. Refrigerate at least 1 hour or until firm.
2. Preheat oven to 350°F (180° C). Remove plastic wrap from dough. Roll each quarter about 1/8-in. (3 mm) thick on floured surface with floured rolling pin. Cut dough into shapes with 2-in. (5 cm) cookie cutters. Arrange on ungreased baking sheets, 1 inches (2.5 cm) apart. If dough becomes too soft, return to refrigerator to firm up.
3. Sprinkle with remaining 2 tbsp (30 mL) sugar.
4. Bake 10 minutes or until edges are just golden. Let stand 1 minute on wire rack; remove cookies from sheets and cool completely. Decorate as desired.
Title: Vanilla Sauce for Bread Pudding
Ingredients:
- 1 water
- 1/2 sugar
- 1 cornstarch
- 2 butter
- 2 vanilla extract
- 1 salt
Instructions:
1. Bring water to a boil, in a small saucepan.
2. Combine sugar and cornstarch; stir well.
3. Add sugar mixture to boiling water.
4. Reduce heat to medium, stirring constantly, or until mixture thickens.
5. Remove from heat.
6. Add butter, vanilla and salt, stirring until butter melts.
Title: Squash Tart
Ingredients:
- 1/2 butter
- 1 sugar
- 1/4 cinnamon
- 1 salt
- 1/2 cornstarch
- 1 eggs
- 2 water
- 4
- 3
Instructions:
1. Using an electric mixer, cream together butter, sugar, cinnamon, salt, and cornstarch.
2. Scrape bowl, adding eggs and water. Beat till light, then stir in squash.
3. Pour into the cooled shell and bake till set, just a little quivery in the middle, about 35 minutes, in a moderate oven, make sure to use a deep pan or else there will be too much filling, I often bake pies in 9x1.5-inch cake pans, and practically every savory quiche.
Title: Caramel Apple Pie
Ingredients:
- 1 pecans
- 1/4 sugar
- 3/4 flour
- 2 ground cinnamon
- 1 ground nutmeg
- 1/8 lemon juice
- 1 apples
- 6 pecans
- 1/3
- 1/4
Instructions:
1. Pre-heat oven to 425 degrees. Place first pie crust into 9 inch pie pan and sprinkle finely chopped pecans over that.
2. Mix together in large bowl: sugar, flour, cinnamon, and nutmeg. Gently stir in lemon juice and apple slices.
3. Top mixture with second crust and cut several slits into the top.
4. Bake for 20 minutes uncovered, then remove from oven and cover crust edges with foil to keep from burning.
5. Return pie to oven and bake for an additional 15-20 minutes.
6. Allow to cool at least one hour. Once cool, drizzle with carmel topping and sprinkle with pecans.
Title: Six Layer Dessert -My Version of Sex in a Pan
Ingredients:
- 1 - 1 1/2 graham cracker crumbs
- 1/2 pecans
- 1/4 brown sugar
- 1/4 - 1/2 butter
- 8 margarine
- 1 cream cheese
- 3 Cool Whip
- 4 1/2 instant pudding mix
- milk
Instructions:
1. In bowl, mix graham crumbs,pecans,brown sugar and melted butter.
2. Press into 9x13 pan.
3. Bake at 350°F for about 5-10 minutes, until lightly browned.
4. Cool.
5. iIn bowl-fold in whipped cream to cream cheese.
6. Spread on cooled crust.
7. Place in refrigerator.
8. In 3 separate bowls mix each pudding, using 1 1/2 cup of milk per pudding instead of the 2 cups the box asks for.
9. Spread each layer of pudding on top of the cheese layer,careful to not blend the puddings.
10. Generously sprinkle the top with skor crumbs.
11. ENJOY!
Title: Jean's Darn Good Chocolate Cake
Ingredients:
- 18 instant chocolate pudding mix
- 3 1/2 eggs
- 4 sour cream
- 1 warm water
- 1/2 chocolate chips
- 1/2
- 1 1/2
Instructions:
1. Pre heat oven to 350.
2. Grease a Bundt pan.
3. Mix cake mix,instant pudding, eggs, water, sour cream, and oil.
4. Beat until all blended and fluffy.
5. Mix in chocolate chips and pour into bundt pan .
6. Bake 45to 50 minutes.
7. Remove cake from oven and cool on wire rack for 20 minutes.
8. Run sharp knife around edge and invert on rack to cool.
Title: Confetti Celebration Cake
Ingredients:
- 1 water
- 1 1/4
- 1/3
- 3
- 1
- 2 -4
Instructions:
1. Heat oven to 350°F Grease bottoms only of 2 (8-inch or 9-inch) round cake pans with shortening (do not spray with cooking spray).
2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 tablespoon candy sprinkles for decoration. Stir remaining sprinkles into batter. Pour into pans.
3. Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
4. Place 1 cake layer, rounded side down, on serving plate. Spread 1/3 cup frosting over layer. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
5. Decorate top edge of cake with decorating icing in random squiggly pattern, overlapping colors. Sprinkle reserved candy sprinkles over top of cake.
6. High Altitude (3500-6500 ft): Use 9-inch pans. Bake 28 to 33 minutes.
Title: White Chocolate-Cream Cheese Mousse
Ingredients:
- 2 cream cheese
- 1 vanilla bean
- 1/4 heavy cream
- 1/4 kosher salt
- 3 sugar
- 1/2 white chocolate
- 8
Instructions:
1. Place cream cheese and vanilla seeds in a large bowl, and beat on medium-high speed of a hand mixer until very smooth, about 2 minutes. Add cream, and beat until smooth and fluffy, about 2 minutes more; set aside. Place salt and egg whites in another bowl, and beat on medium-high speed of a hand mixer until soft peaks form; while beating, slowly add sugar, and beat until stiff peaks form; set aside.
2. Place white chocolate in a medium bowl over a 4-qt. saucepan of simmering water, and cook, stirring constantly, until just melted; remove from heat, and let cool for 5 minutes. Pour white chocolate into cream cheese mixture, and fold with a rubber spatula until almost combined; add beaten egg whites, and fold gently until just combined. Transfer to a piping bag fitted with a 3/4-inch tip, and pipe into serving glasses; refrigerate until set before serving, at least 2 hours.
Title: One Bowl Passover Sponge Cake
Ingredients:
- 9 eggs
- 1 1/2 sugar
- 2 lemon juice
- 1/2 potato starch
- 1/4
Instructions:
1. In a large mixing bowl, beat the egg whites at low speed for about 1 minute, until the whites are loose and have begun to foam. Increase speed of mixer to high; gradually add the sugar and continue beating for at least 5 minutes.
2. Add the yoks and lemon juice, continue beating. Sift the cake meal with the potato starch; add to the mixing bowl. Beat until thoroughly blended.
3. Turn the batter into an ungreased 10-inch tube pan and bake in a preheated 350 degree oven for 1 hour and 10 minutes.
4. Invert to cool for at least 1 hour.
5. Serving suggestions: This may be served plain, frosted, with a sauce, or topped with whipped cream and fruit. If this or any sponge cake should get stale, use it for Passover French Toast or cut it into1 inch slices and toast until golden and serve hot with chocolate sauce or ice cream. You can sandwich ice cream between slices and serve with a heated sauce.
Title: Lemon Pudding Cake
Ingredients:
- 2 butter
- 1/2 sugar
- 2 eggs
- 3 flour
- 1 3/4 milk
- 1/4 lemon juice
- 3 lemon peel
- confectioners' sugar
Instructions:
1. Pre heat oven to 350.
2. seperate the 2 eggs and set aside.
3. in a large bowl with electric mixer , breat the butter and sugar until well blended, beat in the egg yolks until blended.
4. at low speed blend in the flour, add the milk , lemon juice, and lemon peel.
5. beat the egg whites until soft peaks are raised, fold the egg whites into the lemon mixture.
6. turn mixture into shallow 8 1/2 inch baking dish, set the dish in a larger pan and pour boiling water into the pan to a depth of 1 inch.
7. bake 40-45 mins or until golden brown and toothpick inserted in the middle come out clean.
8. let stand 15 mina before serving.
9. Sprinkle top with powdered sugar.
10. Serve warm or cold.
Title: Double Chocolate Sour Cream Frosting for 2
Ingredients:
- 6 sour cream
- 3 vanilla extract
- 1/4 salt
- 1/2
- 1
Instructions:
1. Place both chocolates in the top of a double boiler set over simmering water, and heat, stirring occasionally, until they melt.
2. Let the chocolate mixture cool for 5 minutes. Then add the sour cream, vanilla, and salt.
3. Let the frosting cool to room temperature, stirring it occasionally.
4. When it is cool, it should be thick enough to spread. If not, refrigerate for a few minutes to thicken. Use immediately.
Title: Pavlova
Ingredients:
- 4 sugar
- 1 cornflour
- 2 cake flour
- 1/2 vanilla
- 1 passion fruit
- 2 kiwi fruits
- 3 bananas
- 2 strawberries
- 14 -15
Instructions:
1. Preheat oven to 350°F.
2. Grease a 7 inch round baking pan and dust lightly with a little flour.
3. Beat the egg whites until soft peaks form and gradually beat in the sugar.
4. Beat until the mixture is thick and the sugar is dissolved.
5. Carefully fold in the cornflour and vanilla.
6. Spoon into the baking pan.
7. Reduce the oven heat to 150°C (300°F) and place in oven.
8. Bake for 1 hour.
9. Let stand for 5 minutes before turning onto a serving plate.
10. Allow to cool completely before decorating with the whipped cream and sliced fruit.
11. If you cannot find the passionfruit, you can use raspberries or blackberries instead.
12. I use both often in this recipe.
13. I have also made it with all purpose flour and it turned out okay.
14. I usually use it to follow up my shrimp fetucinni http://www.
15. recipezaar.
16. com/82472.
Title: Peanut Butter Squares
Ingredients:
- 2 butter
- 1 peanut butter
- 1 3/4 graham cracker crumbs
- 1 3/4 powdered sugar
- 2 chocolate chips
- peanuts
Instructions:
1. Combine and pat first 4 ingredients into a 9 x 13" pan. Melt chocolate chips and spread over crust. Chill just until firm; cut into squares and chill untill hard. Add peanuts, granola, coconut, raisins etc. before chilling if desired.
2. Note: Eat in moderation! Great for skiing, hiking and camping trips.