lumicero/recipes-ing2inst huggingface dataset:
Title: Mock Strudel
Ingredients:
- 1/2 butter
- 1 sugar
- 3/4 salt
- 1 sour cream
- 2 1/4 flour
- 6 orange marmalade
- 6 brown sugar
- 1/2 cinnamon
- 1 coconut
- 1/2 walnuts
- 1 raisins
- 1/2
Instructions:
1. Dough:.
2. In a large bowl mix the dough ingredients together until it forms a ball.
3. Roll in waxed paper and refrigerate overnight.
4. Filling:
5. Mix orange marmalade and apricot jam together.
6. Topping:.
7. In a separate bowl mix all toppings together.
8. Preheat oven to 325 degrees.
9. Grease and flour cookie sheet.
10. Cut dough in four equal pieces.
11. Take 1 section of dough and refrigerate the others.
12. Roll out dough on floured waxed paper forming a rectangle.
13. Spread 1/4 filling over rectangle.
14. Sprinkle 1/4 topping mixture over rectangle.
15. Roll up like a jelly roll about 1 inch across.
16. Repeat for balance of ingredients.
17. Bake for 1 hour.
18. Cut into slices when cool.
Title: Lemon Mascarpone Cake
Ingredients:
- 5 baking powder
- 10 vanilla essence
- 5 boiling water
- 5 caster sugar
- 125 lemon juice
- 125 flour
- 60 baking powder
- 250 lemon, rind of
- 30 mascarpone
- 7 1/2 eggs
- 1 caster sugar
- 250 lemon juice
- 2 fresh lemon rind
- 80
- 45
- 5
Instructions:
1. Preheat oven to 180°C (375°F).
2. Spray and flour 2 springform or layer tins (24 cm or 9 inch).
3. Beat egg yolks with vanilla.
4. Add oil, boiling water and lemon juice and continue beating all the time until foamy.
5. Add caster sugar and continue beating.
6. Lastly add flour, baking powder and lemon rind.
7. Beat egg whites with baking powder until very stiff; set aside.
8. Fold egg whites into lemon mixture.
9. Bake for 20-25 minutes on middle rack of oven.
10. Allow to cool.
11. Filling: Beat egg yolks with sugar until very thick.
12. Add lemon juice.
13. Add mascarpone and continue beating until thickened.
14. Beat egg whites until stiff.
15. Fold into egg yolk and add lemon rind.
16. Place mixture in fridge and allow to set.
17. Spread 1/2 mascarpone on top of bottom layer of cake.
18. Top with other cake and more mascarpone.
19. Decorate with grated lemon rind.
Title: Shortcake With Strawberries and Banana
Ingredients:
- 2 bananas
- 2 strawberries
- 1/3 sugar
- 8
- 12
Instructions:
1. first wash strawberries.
2. cut the tops of the strawberries then cut in half.
3. in large bowl put strawberries with sugar and mash until desired consistency.
4. cut bananas in small pieces and add to strawberries.
5. stir gently.
6. place shortcake and spoon berry mixture then add whipped cream.
Title: Bread Pudding Souffle With Whiskey Sauce
Ingredients:
- 3/4 sugar
- 1 ground cinnamon
- 1 nutmeg
- 3 eggs
- 1 heavy cream
- 1 pure vanilla extract
- 5 raisins
- 1/3 heavy cream
- 1 1/2 cornstarch
- 2 cold water
- 2 sugar
- 1/3 Bourbon
- 1/3 cream of tartar
- 9 sugar
- 1/4
- 3/4
Instructions:
1. Preheat the oven to 350°F.
2. Grease an 8-inch square baking pan.
3. To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl.
4. Beat in the eggs until smooth, then work in the heavy cream.
5. Add the vanilla, then the bread cubes.
6. Allow the bread to soak up the custard.
7. Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning.
8. Bake for approximately 25 to 30 minutes or until the pudding has a golden color and is firm to the touch.
9. If a toothpick inserted in the pudding comes out clean, it is done.
10. It should be moist, not runny or dry.
11. Let cool to room temperature.
12. To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly.
13. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture.
14. Add the sugar and bourbon, and stir.
15. Let cool to room temperature.
16. Preheat the oven to 350°F, and butter six 6-ounce ceramic ramekins.
17. To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk.
18. This dish needs a good, stiff meringue, and the egg whites will whip better if the chill is off them.
19. In a large bowl or mixer, whip the egg whites and cream of tartar until foamy.
20. Gradually add the sugar, and continue whipping until shiny and thick.
21. Test with a clean spoon.
22. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready.
23. Do not overwhip, or the whites will break down and the soufflé will not work.
24. In a large bowl, break half the bread pudding into pieces using your hands or a spoon.
25. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites.
26. Place a portion of this mixture in each of the ramekins.
27. Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue.
28. Top off the soufflés with this lighter mixture, to about 1 1/2 inches over the top edge of the ramekin.
29. With a spoon, smooth and shape the tops into a dome over the ramekin rim.
30. Bake immediately for approximately 20 minutes or until golden brown.
31. Serve immediately.
32. Using a spoon at the table, poke a hole in the top of each soufflé and spoon the room-temperature whiskey sauce into the soufflé.
33. Note: New Orleans French bread is very light and tender.
34. Outside New Orleans, use only a light bread.
35. If the bread is too dense, the recipe won't work.
36. Italian bread is suggested as the most comparable.
Title: Dunkin Doughnuts Glazed Bowties
Ingredients:
- 1 1/4 milk
- 2 1/4 active dry yeast
- 2 eggs
- 8 butter
- 1/4 granulated sugar
- 1 salt
- 4 1/4 all-purpose flour
- 1 milk
- 5 confectioners' sugar
- 1 vanilla
- 1/16 salt
Instructions:
1. Doughnuts:
2. Heat the milk until it is warm but not hot, about 100°F In the bowl of a a stand mixer fitted with the dough hook, combine milk with the yeast. Stir lightly, and let sit until the mixture is foamy, about 5 minutes.
3. Beat the eggs, butter, sugar and salt into the yeast mixture. Add half of the flour (2 cups plus 2 tablespoons), and mix until combined. Mix in the rest of the flour until the dough pulls away from the sides of the bowl. Add remaining flour; 2 cups plus 2 tablespoons. If the dough is too wet, add more flour 2 tablespoons at a time. The dough will probably become too thick to beat; when it is, transfer it to a floured surface, and gently knead it until smooth. Grease a large bowl with a little oil. Transfer the dough to the bowl, and cover. Let rise at room temperature, in a warm place, until it doubles in size, about 1 hour.
4. Lightly flour two rimless baking sheets. Turn the dough out onto a well-floured surface, and using a well floured rolling pin, roll dough into a 16’’ x 12’’ rectangle; it should be about 1/4-inch thick. Working quickly, and using a floured pizza wheel or pastry cutter, measure dough, then slice dough in half lengthwise. Measure dough, then slice dough into 2-inch sections crosswise. You will now have 12 long strips. Using a thin spatula to assist you, transfer cut dough to baking sheets, leaving about 4’’ of space between each one. Using your floured pastry cutter, slice a slit lengthwise through each piece of dough leaving 1/2’’ of uncut dough on both ends. Working with one piece of dough at a time, gently lift one end carefully separating the center. Twist the dough twice and place the end back down. Repeat with remaining dough.
5. Let twists rise in a warm place until they've puffed, about 35 minutes. About 15 minutes before they are done rising, Attach a deep-frying thermometer to the side of a large heavy-bottomed pot or dutch oven; heat 2-inches of oil over medium-high, to 375°F.
6. Prepare two cooling racks, topping them with paper towels and placing them over baking sheets. Using a metal spatula carefully add the doughnuts to the oil, a few at a time. When the bottoms are deep golden, about 1 to 2 minutes, use tongs to flip; cooking until they’re golden on both sides.Transfer the doughnuts to the prepared racks, repeating with the rest of the dough, ensuring the oil remains at 375F while frying.
7. Glaze:
8. In a small saucepan over low warm milk to a simmer. Pour warm milk into a medium heatproof bowl. Whisk in confectioners sugar, vanilla and salt until smooth and glossy. Place bowl over a pot of simmering water until thin and smooth, about 4 to 6 minutes. Remove from heat. Using your fingers, or tongs fully submerge each doughnut in the glaze. Place each glazed doughnut on a cooling rack placed over a baking sheet. Allow glaze to dry for at least 1 hour. Serve within a day.
Title: Delicious Oreo Refrigerator Cake (No-Bake)
Ingredients:
- 1 butter
- 1/2 cream cheese
- 1 confectioners' sugar
- 1 Cool Whip
- 1 chocolate fudge instant pudding mix
- 1 half-and-half cream
- 2 1/4
Instructions:
1. Crush Oreo cookies; set 1/4 cup aside for topping.
2. Mix the remaining crushed cookies with the melted butter.
3. Press into the bottom of a greased 13 x 9-in baking pan.
4. In a bowl, beat the cream cheese with the confectioners sugar on medium speed.
5. Fold in half of the Cool Whip topping.
6. Spread over cookie crumb layer.
7. Refrigerate 1/2 hour.
8. In the meantime, combine milk with instant pudding mix; beat well, until smooth.
9. Pour over chilled mixture in the pan.
10. Refrigerate for 1 hour.
11. Spread remainder of Cool Whip topping on top of pudding layer.
12. Sprinkle with remaining reserved cookie crumbs.
13. Store cake in the refrigerator, covered tightly.
Title: Applesauce Caramel Cake
Ingredients:
- 1 sugar
- 1/2 shortening
- 1 egg
- 1 3/4 flour
- 1/4 salt
- 1 baking soda
- 1 cinnamon
- 1/2 ground cloves
- 1 unsweetened applesauce
- 1 raisins
- 1/2 brown sugar
- 3/4 white sugar
- 3/4 corn syrup
- 1/4 water
- 1/4 butter
- 1/4 vanilla
- 1/2
Instructions:
1. Cream sugar and shortening.
2. Add egg beat well.
3. Stir flour salt soda and spices together.
4. Add to creamed mixture alternately with the apple sauce.
5. Add raisins and nuts.
6. Bake in 8 inch square cake pan, (greased) at 350 for approximately 25 minutes until it tests done.
7. Frosting: Combine sugars, corn syrup, and water in sauce pan.
8. Cook and stir till it reaches the soft ball stage on candy thermometer.
9. Remove from heat and pour over butter, which has been placed in bowl.
10. Beat till smooth and add vanilla.
11. Pour over cake while still warm.
Title: Lighter Cheesecake (Cream Cheese) Fruit Dip (Ww Core)
Ingredients:
- 1 fat free sugar-free instant cheesecake pudding mix
- 16 nonfat sour cream
Instructions:
1. Mix two ingredients together using an electric mixer (it is too hard to dissolve all the granules manually).
2. Refrigerate.
3. Serve with desired fruit (pineapple, berries, grapes, apples, etc).
Title: Hot Stoned Fruit Salad
Ingredients:
- 6 apricots
- 3 nectarines
- 4 plums
- 4 orange, juice of
- 1 caster sugar
- 1 Cointreau liqueur
- 1/4
Instructions:
1. Preheat oven to 180°C.
2. Slice fruits and remove stones.Place the fruits in a baking dish. Sprinkle with sugar and pour over the orange juice.
3. Cover tightly (you can use foil over a baking dish or pyrex bakeware) and bake 20 minutes.
4. Remove from oven. Serve into dessert bowls or stemmed glasses. Pour over the cointreau
5. Serve with a dollop of whipped cream or ice-cream.
Title: Country French Apple Crescent Casserole
Ingredients:
- 2 sugar
- 1/2 - 1 cinnamon
- 1 apple
- 1 sugar
- 1/2 Amaretto
- 1/2 egg
- 1 cinnamon
- 1
- 1/2
Instructions:
1. Heat oven to 375. In small bowl, combine 2 T. sugar and 1/2 t. cinnamon; blend well. Seperate dough into 8 triangles; sprinkle sugar mixture evenly over each. Gently press sugar mixture into each triangle, flattening each slightly. Place apple slice on wide end of each triangle; tuck in edges around apple slice. Roll up, starting at wide ends; roll to opposite point. Seal at seams. Place tip side down in ungreased 9 inch round baking dish or pie pan, placing long side of 7 filled crescents around outside edge of dish and 1 in center. Bake at 375 for 15 to 20 minutes or until golden brown.
2. In small bowl using wire whisk, combine 1/2 cup of sugar, whipping cream, almond extract and egg until well blended. Spoon sauce mixture evenly over partially baked rolls. Sprinkle with almonds and cinnamon. Bake at 375 for an additional 13 to 18 minutes or until deep golden brown. Cover top of pan with foil during last 5 minutes of baking time if necessary to prevent excessive browning. Serve warm. Store in refrigerator.
Title: Raspberry-White Chocolate Cream Cake
Ingredients:
- 1/4 sugar
- 2 cornstarch
- 1/8 salt
- 1 butter
- 1 margarine
- 1/8 white chocolate baking bar
- 2 all-purpose flour
- 3 sugar
- 2 1/4 baking powder
- 1 1/2 salt
- 2 1/4 heavy whipping cream
- 1/2 eggs
- 1 2/3 white chocolate baking bar
- 3 powdered sugar
- 1 butter
- 3 margarine
- 3 1/2
- 4
- 1/4
- 1/2
Instructions:
1. Prepare Raspberry Filling: Mix 1/4 cup sugar, corn starch and 1/8 tsp. salt in a 1 1/2-quart saucepan. Stir in wine cooler. Cook over medium heat, stirring constantly, until mixture thickens and boils.
2. Boil and stir 1 minute; remove from heat. Stir in wine cooler, butter, 1/8 tsp. almond and food coloring.
3. Cover and refrigerate until chilled.
4. Prepare cake: Heat oven to 350-degrees. Grease and flour 2 round cake pans, 8-inchs or 9-inches.
5. Heat white baking bar over low heat, stirring occasionally, until melted; cool.
6. Mix flour, 1 1/2 cups sugar, baking powder and 1/2 tsp. salt; reserve.
7. Beat whipping cream in chilled large bowl until stiff; reserve.
8. Beat eggs about 5 minutes or until thick and lemon colored; beat in melted baking bar and 1 tsp. almond extract.
9. Fold egg mixture into whipping cream.
10. Add flour mixture, about 1/2 cup at a time, folding gently after each addition until blended.
11. Pour into pans. Bake 8-inch rounds 35 to 40 minutes, 9-inch rounds 30 to 35 minutes or until they test done.
12. Cool 10 minutes; remove from pans.
13. Cool completely on wire racks. Fill layers with Raspberry Filling.
14. Prepare White Chocolate Frosting: Heat white baking bar over low heat, stirring occasionally, until melted; cool.
15. Beat melted baking bar and remaining ingredients in medium bowl on medium speed until smooth and of spreading consistency.
16. If necessary, stir in additional wine cooler, 1 teaspoon at a time. Spread over side and top of cake.
Title: Pfeffernuesse
Ingredients:
- 1/2 molasses
- 1/4 butter
- 2 all-purpose flour
- 1/4 brown sugar
- 3/4 ground cinnamon
- 1/2 baking soda
- 1/4 ground cardamom
- 1/4 ground allspice
- 1/8 ground black pepper
- 1 egg
Instructions:
1. In a small saucepan combine molasses and butter. Cook and stir over low heat until butter melts; remove from heat. Pour into a large bowl and cool at room temperature.
2. In a medium bowl stir together flour, brown sugar, cinnamon, baking soda, cardamom, allspice, and pepper; set flour mixture aside.
3. Stir egg into cool molasses mixture. Gradually stir in flour mixture until combined, kneading in the last of the flour mixture by hand.
4. Divide dough into 12 portions. On a lightly floured surface, roll each portion into a rope about 10 inches long. Cut ropes into 1/2 inch pieces. Place pieces 1/2 inch apart in an ungreased shallow baking pan. Bake in a 350 F oven for about 10 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack and let cool.
Title: Raisin Muffin Bread Pudding
Ingredients:
- 4 raisins
- 1/2 eggs
- 3 milk
- 1 - 1 1/4 brown sugar
- 1/4 cinnamon
- 1/2 ground ginger
- 1/4 ground cloves
- 1 nutmeg
- 1/4 vanilla extract
- 1/2 rum
- 1/4 Bourbon
- 1 white sugar
Instructions:
1. Split English muffins, then cut into small pieces (I cut each in 4 strips, then turned 90° and cut in 4 again). Place in bowl with raisins.
2. In a large measuring cup, beat eggs. Add enough milk to make 2 cups total liquid. Add brown sugar, spices, vanilla and rum, and combine thoroughly. Pour over bread cubes.
3. Preheat oven to 350°F Allow bread to soak for 15 minutes while oven preheats. Meanwhile, spray a 1.5-qt souffle dish with non-stick spray. Place souffle dish on cookie sheet to catch any spillover.
4. Pour bread mixture into souffle dish. Sprinkle with white sugar, and bake in preheated oven 60 minutes. Allow to cool 5 minutes before serving.
Title: Lighten-Up Whatever Floats Your Boat Brownies #32204
Ingredients:
- 1/2 applesauce
- 1/2 sugar
- 1 eggs
- 2 vanilla
- 2 flour
- 1/2 salt
- 1/4
Instructions:
1. Preheat oven to 350.
2. Spray an 8 inch square pan with cooking oil.
3. In a medium bowl mix applesauce and cocoa until the cocoa is dissolved.
4. Add sugar and mix well.
5. Add eggs one at a time until well combined.
6. Stir in vanilla, flour and salt until you can no longer see the flour.
7. Do not overmix!
8. Fold in WHATEVER FLOATS YOUR BOAT.
9. Put in pan and bake for 25 minutes.
10. Do not overbake or your brownies will be dry. If you do the toothpick test it should come out with moist crumbs.
11. Cool completely and cut into squares.
Title: Strawberry Cake and Frosting
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/2 sugar
- 1/2 butter
- 1 1/4 strawberries
- 2 powdered milk
- 3 1/2 baking powder
- 1 salt
- 1 vanilla
- 3 eggs
- 3 powdered sugar
- 3 butter
- 1/3 vanilla
- 1 1/2 strawberry puree
- 2 -3
Instructions:
1. Preheat the oven to 350 degrees. Prepare your pan of choice: one 13x9, two 9-inch rounds, three 8-inch rounds, or about 20 cupcakes. Grease and flour the pans, line the cupcakes.
2. Mix all the cake ingredients together in a large bowl until blended. Pour into pans, or fill cupcake dealies 2/3 full.
3. Bake. 13x9 for 35-40 minutes, 9-inch rounds for 25-30 minutes, 8-inch rounds for 30-35 minutes, cupcakes 20-25 minutes. When you stick them with a toothpick and it comes out clean, they're done.
4. While the cake is baking, beat all the frosting ingredients together in a bowl.
5. When the cake is done, cool it completely (up to one hour), either in the pan or on a wire rack, which ever you prefer, then frost and enjoy!
Title: Apple Empanadas With Almond Pastry Cream
Ingredients:
- 1 egg
- 2 -3 unsalted butter
- 3 turbinado sugar
- 1 brown sugar
- 3 ground cinnamon
- 1 salt
- 1 flour
- 1 frozen puff pastry
- 1 1/2 sugar
- 1/2 almond paste
- 2 salt
- 1 cornstarch
- 4 unsalted butter
- 2
- 3
Instructions:
1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a large saute pan, melt the butter over medium heat. Add the apples and saute until slightly softened, about 5 minutes. Add the brown sugar, cinnamon and salt and toss. Continue cooking the apples, stirring occasionally, until the apples break down easily when pressed with a fork, an additional 10 minutes. Remove from the heat and mash them with a fork while they are still warm, it should look like a chunky applesauce. Allow the apples to cool to room temperature. Once cooled, fold 1/4 cup of the Almond Pastry Cream into the cooled apples and set aside.
3. On a floured work surface, lay out the puff pastry sheets. Using a large (4 1/2-inch) circular biscuit cutter (or cookie cutter) cut 4 large circles per sheet, 8 all together.
4. On the bottom half of each of the rounds, spoon 2 heaping tablespoons of the apple mixture. Brush the edges of each circle with some egg wash. Fold the pastry dough over the filling, seal the edges with your fingers and then crimp them with the tines of a fork. Repeat with remaining pastry dough and filling. When all the pies are assembled, vent each one with 2 small slits, using a paring knife, on the top of each pie. Brush each one with the remaining egg wash and sprinkle with turbinado sugar. Transfer the empanadas to the prepared baking sheet.
5. Bake the pies until they have puffed and are golden brown, about 20 minutes. When the pies come out of the oven, spoon more of the Almond Pastry Cream over them and serve.
6. Almond Pastry Cream:
7. In a large, heavy-bottomed saucepan, combine the whole milk, sugar, almond paste and salt. Whisk over medium heat and bring to a simmer.
8. In a small mixing bowl, combine the egg yolks and cornstarch. Whisk until combined and the mixture is creamy and thick. Remove the milk mixture from the heat and slowly add 1/4 cup of the milk liquid to the eggs, whisking constantly. Add the now-tempered egg mixture back into the saucepan with the rest of the milk and return the milk to a simmer for 3 minutes, whisking constantly, until thickened.
9. Remove the saucepan from the heat and stir in the butter, 1 tablespoon at a time, whisking until it is fully incorporated. If desired, strain the pastry cream through a sieve. Pour the mixture into a bowl to cool. Place plastic wrap directly on the surface to prevent a skin from forming. Allow the cream to cool completely in the refrigerator until cold and set, at least 2 hours.
Title: Chocolate Malt Sandwiches
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1/4 coarse salt
- 1 unsalted butter
- 1/2 sugar
- 1 egg
- 1 3/4 pure vanilla extract
- 1 creme fraiche
- 2 hot water
- 1/4 unsalted butter
- 3 cream cheese
- 10 half-and-half
- 4 half-and-half
- 1 pure vanilla extract
- 3
- 1/4
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees. Make cookies: Sift together flour, cocoa powder, malted milk powder, baking soda, and salt. With an electric mixer, beat butter and sugar on medium-high speed until pale and fluffy. Mix in egg, creme fraiche, and hot water. Reduce speed to low; mix in flour mixture.
2. Space tablespoon-size balls of dough 3 1/2 inches apart on parchment paper-lined baking sheets. Bake until flat and just firm, 10 to 12 minutes. Let cool on parchment on wire racks.
3. Making filling: Melt chocolate and butter in a heatproof bowl set over a pan of simming water, stirring. Let cool. With an electric mixer, beat malted milk powder and cream cheese on medium speed until smooth. Gradually mix in half-and-half, chocolate mixture, and vanilla. Refrigerate, covered, until thick, about 30 minutes. Mix on high speed until fluffy, about 3 minutes.
4. Assemble cookies: Spread a heaping tablespoon filling on the bottom of one cookie. Sandwich with another cookie. Repeat. Cookies can be refrigerated between layers of parchment in airtight containers at room temperature up to 3 days.
Title: Cherry Loaf (Food Processor Method)
Ingredients:
- 1 sugar
- 1/2 butter
- 1/2 milk
- 2 eggs
- 1 1/2 baking powder
- 1/2 salt
- 1/2 flour
- 1 1/2 red maraschino cherry
- 1/3
Instructions:
1. Mix all ingredients except flour and cherries in the food processor. Process for 30 seconds.
2. Add flour and process another 5 seconds.
3. Add cherries and process in quick pulses just long enough to mix in the cherries without chopping them up too much.
4. Bake in a greased loaf pan at 350F for 50-60 minutes.
Title: Cinnamon Chocolate Brownies
Ingredients:
- 1/4 butter
- 1 sugar
- 1/3 cold water
- 3 eggs
- 3 vanilla extract
- 1 flour
- 1 1/4 baking powder
- 1/2 ground cinnamon
- 1 salt
- 1/4 chili peppers
- 1/8 ground cayenne pepper
- 1/8 bittersweet chocolate piece
- 1/3 powdered sugar
- 2
Instructions:
1. Preheat oven to 350 degrees F; grease a 9x9x2 inch baking dish.
2. In a medium sauce pan melt butter over low heat.
3. Whisk in sugar and water.
4. Whisk in eggs, oil, and vanilla until combined.
5. Stir in flour, cocoa powder, baking powder, cinnamon, salt and chile pepper or cayenne.
6. Stir in chocolate.
7. Pour batter into pan and bake for 23 to 25 minutes until a wooden toothpick inserted comes out clean.
8. Let cool for 10 minutes then remove from pan to wire rack.
9. Brush with hot coffee, then cool completely.
10. Cut into bars and sprinkle with confectioners' sugar or cinnamon sugar.
Title: Honey, Date and Apricot Slice
Ingredients:
- 1 brown sugar
- 1 honey
- 1 1/2 cinnamon
- 2 dates
- 3 rolled oats
- 1 baking powder
- 1/2
- 3/4
- 1/3
- 3
- 3/4
- 1
Instructions:
1. In a medium mixing bowl beat the egg white, apple juice concentrate and sugar using an electric mixer. Add the honey and oil to the mixture and beat for 2 minutes.
2. With a wooden spoon stir in the coconut, cinnamon, apricots and dates, oats, rice flakes, flour and baking powder. Mix well.
3. Pour mixture into a lined slice tin and press down firmly with a metal spoon dipped in hot water.
4. Bake in a moderate to hot oven for 20-25 minutes or until golden and brown. Allow to cool before cutting.