lumicero/recipes-ing2inst huggingface dataset:
Title: Caramel Pecan Pound Cake
Ingredients:
- 1 butter
- 2 brown sugar
- 1/2 white sugar
- 5 eggs
- 2 vanilla
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 buttermilk
- 1 pecans
- 1/2 brown sugar
- 4 butter
- 2 corn syrup
- 2 heavy whipping cream
- 1/2 pecans
Instructions:
1. Cream butter and sugar add eggs one at a time.
2. then add vanilla.
3. next add a little at a time of the the flour mixed with the baking powder and salt.
4. then add buttermilk and pecans.
5. pour into a pre-greased and floured bundt pan or tube pan.
6. Bake at 350F for 1 hour.
7. let cake cool.
8. for the topping, add brown sugar and butter to a sauce pan and melt until smooth.
9. add syrup,whipping cream and pecans and bring to a slow boil remove from the heat and stir caramel mixture for a few minutes or until slightly cooled and pour over the cake.
10. enjoy!
Title: The Best Chocolate Cake Ever!
Ingredients:
- 125 butter
- 1 vanilla extract
- 1 caster sugar
- 2 eggs
- 2/3 water
- 1 1/3 self-rising flour
- 1/2 cocoa powder
Instructions:
1. Preheat oven to 180 degrees celcius. (160 degrees celcius fan forced).
2. Grease cake tin or line with baking paper.
3. Combine butter,extract,(essence)sugar,eggs,water,and sifted flour and cocoa powder in a biggish sized bowl;beat on low speed with an electric mixer until ingredients are combined.
4. Increase speed to medium and beat for abot 4 minutes or until the mixture is smooth and paler in colour.
5. Pour mixture into pan.
6. Bake uncovered for around about an hour.
7. Stand cake in pan for five minutes before taking it out of the tin.
8. Enjoy!
Title: Sparkling Ruby Raspberries With Papaya
Ingredients:
- 150 raspberries
- 1 papaya
- 1
- 4
Instructions:
1. Combine berries and wine in bowl.
2. Cover and refrigerate 20 minutes.
3. When ready serve with papaya and a scoop of sorbet.
Title: Sam's Awesome Carrot Cake
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 4 salt
- 1 cinnamon
- 1 flour
- 2 baking soda
- 2 carrots
- 3 1/2 walnuts
- 1
Instructions:
1. Preheat oven to 325 degrees. Butter a 10" tube or bundt pan.
2. Blend oil and sugar. Add eggs, beating well after each addition.
3. Sift together flour, salt, cinnamon, and baking soda. Add to egg mixture. Stir completely.
4. Fold in carrots and walnuts.
5. Pour into pan and bake about 1 hour and 15 minutes. Cool, then remove by inverting pan.
Title: Stout Gingerbread Cupcakes With Cream Cheese Frosting
Ingredients:
- 1 stout beer
- 1 light molasses
- 1 1/2 baking soda
- 2 all-purpose flour
- 2 ground ginger
- 1 1/2 baking powder
- 3/4 ground cinnamon
- 1/4 ground cloves
- 1/4 ground nutmeg
- 1/8 ground cardamom
- 3 eggs
- 1/2 sugar
- 1/2 dark brown sugar
- 3/4 cream cheese
- 2 salted butter
- 1/2 powdered sugar
- 2
Instructions:
1. Preheat oven to 350°F Place 24 cupcake liners in cupcake pans. Bring Guiness Stout and molasses to boil in heavy medium saucepan over high heat. Remove from heat; stir in baking soda. Let stand 1 hour to cool completely (or if you are in a hurry, refrigerate for 30 minutes).
2. Whisk flour and spices ingredients in large bowl to blend.
3. Whisk eggs and both sugars in medium bowl to blend. Whisk in oil, then stout mixture.
4. Gradually whisk stout-egg mixture into flour mixture.
5. Divide batter among 24 cupcake liners. Bake until tester inserted into centers of cupcakes comes out clean, about 20 minutes. Cool cupcakes. (Can be made 1 day ahead.).
6. Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Gradually beat in powdered sugar. Chill frosting 30 minutes. Frost cupcakes.
Title: Chocolate Motherlode Frosting
Ingredients:
- 1 heavy cream
- 1 sugar
- 2 light corn syrup
- 2 unsalted butter
- 1/4
Instructions:
1. Finely chop chocolate.
2. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
3. Remove pan from heat and add chocolate, whisking until chocolate is melted.
4. Cut butter into pieces and add to frosting, whisking until smooth.
5. Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
6. Spread frosting between cake layers and over top and sides.
Title: Caramel, Banana, & Date Loaf
Ingredients:
- 2 self raising flour
- 1 bicarbonate of soda
- 1/2 ground nutmeg
- 1 pitted dates
- 2/3 brown sugar
- 3/4 egg
- 1 butter
- 60
- 1
Instructions:
1. Grease a 14cmx21cm loaf pan, line base and long sides.
2. Combine flour, bicarb, and nutmeg in a large bowl. Stir in dates and brown sugar. Make a well in the centre, add juice, butter, egg, and bananas. Mix with a wooden spoon until smooth. Pour mixture into prepared pan.
3. Cook at 180C for about 1 hour.
4. Stand cake in pan for 5 minutes before turning out on a rack.
5. Serve warm or cold, with a little butter.
Title: Mom's Dutch Apple Pie
Ingredients:
- 1/3 sugar
- 1/3 light brown sugar
- 1 flour
- 1 cinnamon
- 1 apples
- 6 lemon juice
- 1 butter
- 6 light brown sugar
- 1 flour
- 1 cinnamon
- 1
Instructions:
1. Preheat oven to 425.
2. Spray deep dish pie place with cooking spray and place 1 pie crust inside dish.
3. Combine sugars, flour and cinnamon and mix well.
4. Thinly slice apples, sprinkle lemon juice over apples and gently stir.
5. Add apples to dry mixture and stir well.
6. Pour into pie crust.
7. Bake for 15 minutes
8. Reduce heat to 350.
9. Add crumble topping. (See below).
10. Bake for 40 minutes.
11. Cool for 30 minutes and wire rack.
12. Serve warm.
13. Crumble crust: (Make while pie is baking at 425).
14. Melt butter in medium bowl.
15. Add sugar and flour and stir well with fork until mixture is crumbly.
Title: Arabian Chocolate Cake
Ingredients:
- 200 butter
- 375 sugar
- 3 eggs
- 500 all-purpose flour
- 1/4 baking powder
- 1/2 baking soda
- 3/4 salt
- 3/4 ground nutmeg
- 1 cinnamon
- 3 cocoa powder
- 1/2 ground cardamom
- 1 lemon, zest of
- 1/2 half-and-half
- 1/2 butter
- 200 powdered sugar
- 100 cinnamon
- 100 cocoa powder
- 200 brewed coffee
- 1
- 1/8
- 2
Instructions:
1. Preheat oven to 175 C; grease and flour a 2-litre bundt pan.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Combine all dry ingredients (from flour to vanilla sugar) and sift the flour mixture into the butter&egg mixture, stir just until incorporated.
5. Add lemon juice, lemon zest, half-and-half and chopped almonds: stir just until incorporated.
6. Pour cake batter into the prepared pan and bake in the preheated oven for 60-75 minutes, or until the cake tests done.
7. Cool the cake completely before frosting it.
8. To make frosting: Measure all frosting ingredients in a small saucepan and bring gently to boil.
9. As soon as the first few bubbles appear, remove from heat; allow to cool, and frost the cooled cake.
10. Allow the frosting to set before serving.
Title: Rhubarb Peekaboo
Ingredients:
- 4 rhubarb
- 1 sugar
- 1 lemon rind
- 1 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9x13 glass pan.
3. Mix cake as directed on package, and pour batter into pan.
4. Top with rhubarb and lemon rind.
5. Sprinkle sugar over top of all.
6. Bake for 30-35 minutes.
7. Serve warm with a dollop of whipped cream and sprinkled with powdered sugar, (optional).
8. Number of servings is a guesstimate.
Title: Daddy's Favorite Carrot Cake
Ingredients:
- 1 flour
- 1 1/2 baking powder
- 1/2 cinnamon
- 1/2 salt
- 1 1/2 carrots
- 1/2 pecans
- 2 eggs
- 1 sugar
- 3/4 vanilla
- 2 raisins
- 1
Instructions:
1. Combine flour, baking powder, salt and cinnamon. In a separate bowl, beat eggs, sugar and oil.
2. With mixer running on low speed, slowly add the flour mixture.
3. Blend in vanilla, carrot, raisins (if adding) and pecans.
4. Pour batter into a well greased 8 x 12 inch pan.
5. Bake in 325°F oven for 35 minutes or until a toothpick inserted in center comes out clean.
6. When cake is cool, spread with cream cheese icing. When cake is frosted, sprinkle a small handful of pecans on top of cake.
7. Note: Chopped peanuts or walnuts may be substituted for pecans.
8. Note: I double this recipe and use a 13x9 pan.
9. Note: Prep time does not include shredding the carrots.
Title: Pumpkin Pie Coffee Bundt Cake
Ingredients:
- 3 flour
- 1 brown sugar
- 1/2 sugar
- 2 cornstarch
- 2 baking powder
- 1 salt
- 1/2 cinnamon
- 1/4 allspice
- 1/4 clove
- 1/8 ginger
- 1 pumpkin puree
- 1 butter
- 3/4 buttermilk
- 4 eggs
- 2 vanilla
- 1 graham cracker crumbs
- 1 brown sugar
- 1 cinnamon
- 1/2 butter
Instructions:
1. You will need a bundt pan that holds at least 10 cups. My leaf design pan holds only 9 cups, so I made two single serving cakes for myself. "Quality control". :).
2. Preheat your oven to 350°F. Also, it is best to start with room temperature ingredients whenever possible.
3. Spray your bundt pan with a good baking spray and use a pastry brush to ensure it is thoroughly coated.
4. Whisk together the dry ingredient for the batter in a large bowl.
5. In a medium bowl, whisk together the wet ingredients.
6. In another medium bowl or food processor, mix the dry ingredients for the streusel. Then, cut the cold butter through the mix with a pastry blender or process it with the food processor until it is crumbly. The remaining butter chunks should be no larger than pea size.
7. Add the wet batter ingredients to the dry batter ingredients and mix until combined.
8. Start by adding either streusel or batter into your pan. Alternate the two making sure that each layer of streusel is completely covered by at least an inch of batter. Use a spatula to spread it all the way to the edges of the pan. Then, tap your pan on your countertop padded with a folded kitchen towel several times to remove air bubbles.
9. I like to make a few layers, but you are welcome to make only a couple. It is best to save a layer of streusel for the last layer, as this will make a lovely, crunchy layer of deliciousness on the bottom of your cake once it's inverted.
10. Bake your bundt for at least 80 minutes or until it passes the "toothpick test". Invert and cool on a wire rack. Keep in mind that it will not fully set until it is thoroughly cooled. I started with the streusel sp I turned out the cake immediately to avoid the sugar sticking to my pan and ruining the design of the cake. You can wait, but no longer than maybe 10 minutes so it comes out clean and doesn't get soggy.
Title: Pantry Fruit Salad
Ingredients:
- 1 pineapple chunks
- 1 mandarin oranges
- 1 -2
Instructions:
1. Place pineapple with the juice in a big bowl.
2. Add drained mandarin oranges.
3. Place frozen fruit over the top and let sit until defrosted.
4. Try different kinds of canned and frozen fruits to have some variety.
Title: Zucchini Chip Cupcakes
Ingredients:
- 1/2 butter
- 1/2 canola oil
- 1 3/4 sugar
- 2 eggs
- 1/2 milk
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1/4 baking soda
- 1 salt
- 1/2 ground cinnamon
- 1/2 zucchini
- 2 pecans
- 1/4
- 1/2
Instructions:
1. In a large bowl, cream the butter, oil and sugar until light and fluffy. Beat in the eggs, milk and vanilla. Combine the flour, cocoa, baking soda, salt and cinnamon; gradually add to creamed mixture. Fold in zucchini and chocolate chips.
2. Fill greased or paper-lined muffin cups two-thirds full. Top with pecans. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Title: Copenhagen Almond
Ingredients:
- 6 eggs
- 1/2 sugar
- 4 cinnamon
- 1/2 baking powder
- 1 salt
- 1 1/2 phyllo dough
- 3/4 sugar
- 1/4 water
- 3/4
- 2/3
- 2
- 1
- 1/2
Instructions:
1. Beat egg yolks with the sugar mixture until mixture is very thick.
2. Add orange juice, cinnamon, baking powder, almonds and toasted breadcrumbs.
3. Beat egg whites with salt until stiff, but not dry and fold into the almond mixture.
4. Line a greased baking pan with half of the pastry sheets, brushing each sheet liberally with butter.
5. Turn almond mixture into the pan and cover with remaining buttered pastry sheets.
6. Make four long slits in the first 3 pastry sheets with a sharp knife.
7. Bake in a moderate oven for about 45 minutes.
8. Allow to cool.
9. In a saucepan boil sugar, water, and lemon juice for 10 minutes.
10. Pour hot syrup over almond pie.
11. When cold, cut into squares.
12. Makes 24-28 pieces.
Title: Creme Cheese Icing
Ingredients:
- 1 butter
- 16 cream cheese
- 3 powdered sugar
- 4 vanilla extract
- 1/4 salt
- 1
Instructions:
1. Allow Butter and Cream Cheese to sit out until at room temperature and softened.
2. In a large bowl, place the softened Butter.
3. Cream the Butter with a hand mixer for 2 minutes.
4. Then add the Cream Cheese and cream for 2 minutes or so more until well mixed.
5. 1 cup at a time, add the Powdered Sugar and blend well.
6. Add Salt, Vanilla and Almond Extracts and mix well.
7. Taste and add more Powdered Sugar to be more sweet or more Cream Cheese to suit your taste.
8. Keep Cream Cheese Icing at room temperature for the best consistency to ice Cakes.
9. Refrigerate unused icing.
10. To use again, bring to room temperature then mix with a hand mixer for about 1 minute before using.
11. OPTION: For those that like a very strong Cream Cheese taste add another 4 oz. of Cream Cheese for a more intense flavor.
Title: Chef Mommie's Volcano Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/4 cherry pie filling
- 2 chocolate ice cream
- 1
- 6
Instructions:
1. Prepare chocolate cake mix according to pkg directions & bake in a bundt pan sprayed w/PAM. (Pls Note: Actual cake ingredients may vary from those listed above as they were shown to fulfill the editing process).
2. Invert cake onto serving platter, allow to cool completely & package it up to take to work w/you the next dy.
3. When ready to share your cake at work, fill center hole w/scoops of ice cream. Top w/cherry pie filling (lava), drizzle some of it down the sides of the cake & give everyone a spoon.
4. NOTE: For anyone who may opt to make this cake for reasons other than sharing your birthday cake w/co-workers, feel free to amend the prep as desired. :-).
Title: Strawberry-Peach Crisp
Ingredients:
- 1/2 flour
- 2 strawberries
- 2 light brown sugar
- 3/4 butter
- 1/4 Cool Whip Topping
- 3
- 1/2
Instructions:
1. Preheat oven to 350°F Remove 2 tablespoons of the flour; set aside. Toss peach slices with strawberries, 3/4 cup sugar and remaining flour in large bowl. Place in ungreased 8-inch square baking dish.
2. Mix reserved 2 tablespoons flour and the 2 tablespoons flour in separate bowl. Cut in butter until mixture resembles coarse crumbs. Add cereal; stir until well blended. Sprinkle over fruit mixture.
3. Bake 25 minutes or until topping is lightly browned. Serve topped with whipped topping.
4. VARIATION: STRAWBERRY-RHUBARB CRISP - Substitute 2 cups sliced fresh rhubarb (about 1/2-inch thick) for the peach slices.
Title: Divine Devil's Food Cupcakes
Ingredients:
- 2 cake flour
- 2/3 baking soda
- 1 1/2 salt
- 1/2 low-fat buttermilk
- 1/2 light butter
- 3/4 water
- 1/3 sugar
- 1 3/4 eggs
- 2 vanilla
- 1 1/2 bittersweet chocolate
- 7 1/2 heavy cream
- 1/2 light butter
- 3
Instructions:
1. Heat oven to 350 degrees F. Line 24 regular size muffin cups with paper liners.
2. Whisk flour, cocoa, salt and soda in large bowl. Combine buttermilk and water in small bowl. Beat butter in another large bowl with mixer on medium high speed until fluffy.
3. Add sugar and beat 3 minutes. Add eggs, one at at time, beating well after each addition. Beat in vanilla. Alternately add flour and buttermilk in 3 batches, beating just until blended. Spoon into cups, 2/3 full. Bake 20 - 22 minutes or until toothpick comes out clean. Cool in pan on wire rack 5 minutes and then remove to a rack and cool completely.
4. Frosting: Heat chocolate and cream in medium saucepan over low heat, stirring until chocolate melts and mix is smooth.
5. Add butter and whisk until blended and melted. Cool to room temperature in a medium mixing bowl. Cover and refrigerate 15 minutes. Beat with mixer on med high speed about 3 minutes or until thick enough to spread. Frost cupcakes. Refrigerate 30 minutes until frosting is set.
Title: Chocolate-Pecan Upside-Down Cake
Ingredients:
- 2/3 light corn syrup
- 1/2 butter
- 1/4 brown sugar
- 1/4 pecans
- 1 sugar
- 3 eggs
- 1 1/2 vanilla extract
- 2 cake flour
- 1 baking powder
- 1 3/4 salt
- 2 milk
- 1/4
- 1
Instructions:
1. Combine the corn syrup, 1/4 cup butter, brown sugar, and whipping cream in a small saucepan. Cook over low heat, stirring constantly, just until mixture comes to a simmer (do not boil). Remove from heat; stir in pecans (mixture will be thin). Pour into a heavily buttered Bundt pan. Set aside.
2. Place chocolate in the top of a double boiler; bring water to a boil. Reduce heat to low; cook until the chocolate melts, stirring occasionally. Set aside.
3. Beat the remainging 1/4 cup plus 2 tbsp butter at medium speed of an electric mixer about 2 minutes or until soft and creamy. Gradually add 1 1/2 cups sugar, beating at medium speed for 5 to 7 minutes. Add the reserved melted chocolate, egg yolks, and vanilla, beating well.
4. Combine flour, baking powder, and salt; add to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition.
5. Beat egg whites in a small bowl at high speed until stiff peaks form. Gently fold beaten egg white into the batter. Spoon batter over the pecan mixture in the pan.
6. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean. Loosen cake from the sides of the pan, using a narrow metal spatula. Immediately invert cake onto a serving plate. Serve warm with whipped cream.
Title: Amalgamation Cake (Using a Cake Mix)
Ingredients:
- 1 water
- 1 1/4 all-purpose flour
- 4 sugar
- 8 butter
- 2 walnuts
- 2 pecans
- 1 raisins
- 2 flaked coconut
- 2
- 2 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly spray bottom of 2 8 inch round baking pans.
3. Combine cake mix, water and egg whites.
4. Mix on low speed for 1 minute.
5. Beat on low speed for 2 minutes.
6. Pour batter into prepared pans.
7. Bake for 32-36 minutes.
8. Cool in pans on cooling rack for 15 minutes.
9. Remove from pans.
10. Filling:
11. In a double boiler combine egg yolks, flour 2 cups sugar and butter.
12. Cook over low heat until thick.
13. I used a large bowl and cooked it in the microwave on 50% until thickened.
14. Add walnuts, pecans, raisins and coconut.
15. Mix well.
16. Spread filling between cooled layers and on side of cake.
17. Frost top with any white frosting.
Title: Apricot Balls
Ingredients:
- 1 honey
- 1/2 powdered milk
- 4
- 1
- 3/4
- 1/2
Instructions:
1. Simmer apricots, juice, and honey for 10 minutes.
2. Add milk powder and nuts to mixture. Stir and cool.
3. Roll into balls and coat with coconut. Store in fridge.
Title: Peach Crumb Bars
Ingredients:
- 3 all-purpose flour
- 1 granulated sugar
- 1 baking powder
- 1/4 salt
- 1 unsalted butter
- 1 egg
- 5 lemon juice
- 2 all-purpose flour
- 1/2 granulated sugar
- 1 salt
- 1/4 ground cinnamon
- 1/2 ground nutmeg
- 1/4
Instructions:
1. Preheat the oven to 375 degrees F. Grease a 9×13-inch baking pan.
2. For the Dough: In a medium bowl whisk together the flour, sugar, baking powder and salt. Use a pastry blender to cut in the butter, and then the egg. The dough will be crumbly. Pat half of the dough into the prepared pan. Place the pan and the remainder of the dough in the refrigerator while you prepare the filling.
3. For the Filling: Place the diced (or sliced) peaches in a large bowl and sprinkle with lemon juice. Mix gently. In a separate bowl whisk together the flour, sugar, salt, cinnamon and nutmeg. Pour over the peaches and mix gently.
4. Spread the peach mixture evenly over the crust. Crumble the remaining dough over the peach layer.
5. Bake in the preheated oven for 45 minutes, or until the top is slightly brown. Cool completely before cutting into squares.
Title: Five-Minute Chocolate Mug Cake
Ingredients:
- 4 flour
- 4 cocoa powder
- 4 sugar
- 1 egg
- 3 milk
- 4
Instructions:
1. Spray your microwavable mug with a non-stick spray.
2. Mix these ingredients in your mug: 4 tbs. of flour, 4 tbs. of chocolate powder (I used Milo), 4 tbs. of sugar (or add more if you want to have diabetes), 1 egg, 3 tbs. of milk, 3 tbs. of oil (add semi sweet chocolate chips if you like).
3. Microwave for 3 minutes on high.
Title: Rhubarb-Nectarine & Apricot Betty
Ingredients:
- 3 fresh rhubarb
- 1 nectarine
- 1 apricot
- 1 white sugar
- 1 flour
- 1/4 salt
- 4 butter
- 1/3 ground cinnamon
- 1/2
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Stir together, sugar, flour and salt.
3. Add rhubarb, nectarines and apricots, toss until well coated.
4. Next, add two cups of bread cubes to the mixture and drizzle with 2 tbsps of melted butter and 1/2 tsp cinnamon. Mix gently and put into a 8x8 pan.
5. Combine the remaining bread crumbs, butter, orange rind and orange juice together and pour ontop of fruit mixture.
6. Bake in a 375 degree oven for 25 - 35 minutes.
7. Serve warm and enjoy!
Title: Vanilla Cream Puffs
Ingredients:
- 1 water
- 1/2 butter
- 1/4 salt
- 1 all-purpose flour
- 4 eggs
- 1 1/2 milk
- 1 instant vanilla pudding
- 3/4 shortening
- 2 corn syrup
- 6 ground cinnamon
- 1 1/2
- 3/4
- 1/4
Instructions:
1. In saucepan, bring water, butter and salt to a boil.
2. Add flour all at once and stir until it forms a ball.
3. Remove from from heat, let stand 5 minutes.
4. Add eggs, one at a time, beating well after each addition.
5. Continue beating until mixture is smooth and shiny.
6. Drop by 1/4 cups at least 3 inches apart onto a greased baking sheet.
7. Bake at 400 degrees for 30-35 minutes (or until golden brown).
8. Remove to a wire rack.
9. Immediately split puffs open; remove tops and set aside.
10. Remove and discard soft dough inside puff.
11. Let cool.
12. In a bowl, beat the milk, pudding mix and extract on low speed for 2 minutes.
13. Let stand for 5 minutes.
14. Fold in the whipped cream.
15. Fill the cream puffs and replace tops.
16. In a heavy saucepan, combine glaze ingredients.
17. Cook and stir over low heat until chocolate melts and mixture is smooth.
18. Drizzle over cream puffs.
19. Chill for at least one hour before serving.
20. Refrigerate any leftovers.
Title: Georgia Peach Cobbler
Ingredients:
- 1/3 sugar
- 1 cornstarch
- 1/2 all-purpose flour
- 4 sugar
- 1/4 baking powder
- 1 ground cinnamon
- 1/4 nutmeg
- 1 margarine
- 1/2 butter
- 3 egg
- 1 low-fat milk
- 3 ice cream
Instructions:
1. Heat oven to 400°F Lightly grease an 8x8x2-inch baking pan. Prepare the filling by combining the sugar, cornstarch and syrup in a saucepan. Cook over medium heat, stirring, until the mixture boils and is thick. Add the canned peaches and almond extract. Keep the filling warm while you prepare the topping.
2. To prepare the topping, mix the flour, sugar, baking powder and cinnamon. Cut in the margarine until the mixture resembles coarse crumbs. Combine the egg and milk in a small bowl, and stir into flour mixture just until moistened. Pour the filling into the prepared pan. Drop the topping into 6 mounds on top of the hot filling. Bake for 20 to 25 minutes or until a toothpick inserted into topping comes out clean. Serve warm with whipped topping or ice cream, if desired.
3. Nutritional Information Per Serving: Calories 340; Total fat 7g; Saturated fat 1.5g; Cholesterol 35 mg; Sodium 180mg; ;Carbohydrate 66g; Fiber 2g; Protein 4g; Vitamin A 15%DV*; Vitamin C 10%DV; Calcium 6%DV; Iron 10%DV.
4. % Daily Value.
Title: My Mothers Christmas Pudding
Ingredients:
- 4 sugar
- 2 flour
- 2 butter
- 2 molasses
- 1 mace
- 1 baking soda
- 2 raisins
- 2 currants
- 2 citron
- 1/4 cinnamon
- 1/4 eggs
- 1
- 5
Instructions:
1. Mix all ingredients thoroughly.
2. Put into prepared cans or molds. My mom uses large coffee tins or baby formula tins. Cover with waxed paper and then foil. Make sure you leave some room at the top for the pudding to rise. Secure with string.
3. Boil cans in a large pot or pan for 5 hours.