lumicero/recipes-ing2inst huggingface dataset:
Title: Sweet Potato Pie With Spiced Cream Topping
Ingredients:
- 1 1/2 sweet potatoes
- 1/3 nonfat milk
- 1 brown sugar
- 3 butter
- 2 ground cinnamon
- 3/4 vanilla extract
- 1/2 salt
- 1/4 eggs
- 2 cream cheese
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Wrap potatoes in aluminum foil and bake at 350 degrees for 1 1/2 hours or until tender, then discard foil. Let stand 10 minutes; peel. Place flesh in a large bowl; discard skins. Mash flesh with fork. Stir in fat-free milk, 1/4 cup sweetened condensed milk, sugar, butter, 1/2 tsp cinnamon, vanilla, and salt. Stir in eggs.
2. Spoon sweet potato mixture into prepared crust. Bake at 350 degrees for 45 minutes or until set.
3. Place the remaining 1/4 teaspoons cinnamon and cream cheese in a medium bowl. Beat with an electric mixer until combined. Add 1/2 cup plus 2 tablespoons sweetened condensed milk to cheese mixture; reserve remaining milk for another use. Beat at medium speed until well blended. Carefully pour cream mixture evenly over pie. Let stand 10 minutes. Cut into wedges.
Title: Glazed Carrot Halwa!!!!
Ingredients:
- 3/4 sweet butter
- 3/4 whole milk ricotta cheese
- 3/4 pistachios
- 1/2 carrots
- 2 sugar
- 6 ground cardamom
- 9
- 1 1/2
Instructions:
1. Melt 1 stick (8 tbsp.) of the butter in a skillet. Add the ricotta and dry milk, mix it in, and cook over medium-high heat to a thick paste (about 15 minutes), stirring constantly. Transfer the mixture to a small plate and set aside.
2. Wipe the skillet clean and add 2 tablespoons of the butter along with the almonds. Cook over medium-high heat until the almonds turn light golden (about 2 minutes), turning and tossing constantly. Drain the almonds on paper towels and set aside for garnish. Add the pistachios to the same skillet and cook until they become crisp (about 1 minute). Drain the pistachios on paper towels and set aside separately.
3. Wipe the skillet clean and add 1 stick (8 tbsp.) butter and place over medium-high heat. When the butter melts, add carrots and stir-fry until they are will coated with butter. Reduce heat to medium or medium- low, cover, and cook for 8 minutes or until the carrots are cooked but not mushy. Add sugar and cardamom and cook until the carrots are glazed (about 5 minutes), stirring constantly.
4. Blend in the milk-cheese paste and continue cooking and adding the remaining 6 tablespoons of butter in small portions, until the halwa looks thick and glazed (12 - 15 minutes). Turn off the heat and stir in the pistachios. The halwa can be made ahead and kept refrigerated for up to
5. 1 week.
6. To serve: Heat the halwa and put on an attractive serving dish and pat it down with a metal spatula. Garnish the halwa with almonds. The halwa has the consistency of a thick, moist pudding. Therefore, serve scooped into individual dessert plates with a spoon.
Title: High-Rise Strawberry Souffle
Ingredients:
- 1 frozen strawberries
- 2 gelatin
- 2 1/4 cold water
- 1 cream cheese
- 2/3 sugar
- 1 lemon juice
- 1
- 3
Instructions:
1. Drain strawberries, reserving liquid. Chop strawberries. Soften gelatin in 1/2 cup water; stir over low heat until dissolved; add remaining water. Combine cream cheese and sugar, mixing until blended. Gradually add gelatin mixture to cream cheese mixture, mixing until blended. Stir in reserved liquid, lemon juice and food coloring; chill, stirring occasionally until thickened but not set. Beat with electric mixer or wire whisk until smooth. Fold in strawberries and whipped cream. Wrap a 3" collar of foil around the top of a 1 quart souffle dish and secure with tape. Pour mixture into dish. Chill until firm. Remove collar before serving.
2. Variation: Increase sugar to 1 cup and substitute 2 cups strawberries and 1/3 cup sugar. Let stand several hours or refrigerate overnight. Continue as directed.
Title: Chocolate Rum Bananas
Ingredients:
- 1 butter
- 8 bananas
- 4 rum
- 2 mascarpone cheese
- ice cream
Instructions:
1. Take 4 10-inch squares of aluminum foil and brush them with butter. Make a careful slit lengthwise in the peel of each banana, and open wide enough to place the chocolate pieces inside the bananas then close them up.
2. Wrap each stuffed banana in the foil then barbecue over hot coals about 5-10 minutes or until the chocolate has melted inside the bananas. Remove from the BBQ and place on individual serving plates. Pour some rum into each banana.
3. Serve at once with sour cream mascarpone cheese, or ice cream, topped with nutmeg.
Title: Chocolate Pound Cake
Ingredients:
- 1/2 butter
- 1/2 mayonnaise
- 1 1/2 sugar
- 4 eggs
- 4 chocolate
- 1 vanilla
- 2 1/4 all-purpose flour
- 1 1/2 baking soda
- 1/4 salt
- 3/4 milk
- 3/4 butter
- 4 icing sugar
- 4 instant coffee
- 1/4 boiling water
- 1/2 salt
- 1/4 boiling water
- 1/2 vanilla
- 1 1/2
Instructions:
1. Preheat oven to 350F.
2. Butter and flour an angel-food pan.
3. Cream butter for 4 minutes, beat in mayonnaise, a little at a time, and sugar, a little at at time, and beat for 10 minutes.
4. Beat in the eggs, one at a time, beating well after each addition and beat for 4 minutes.
5. With a wooden spoon, stir in chocolate and vanilla.
6. Into a bowl, sift together flour, soda and salt.
7. Whisk half the flour mixture and half the milk into the chocolate mixture and whisk in remaining flour and milk.
8. Pour batter in prepared pan and bake for 50 minutes to 1 hour, or until a tester comes out clean.
9. Let cake cook in pan for 10 minutes, remove and let cool completely.
10. Halve cake horizontally.
11. To make buttercream: Cream butter until light and fluffy, about 4 minutes and beat in 1/3 cup of icing sugar, coffee mixture, salt, half the remaining icing sugar, the cocoa and vanilla.
12. Beat in remaining icing sugar slowly and beat buttercream at high speed until it is light and fluffy.
13. Spread a thick layer of buttercream on bottom layer of cake.
14. Arrange top half on, and spread top and side with a thin layer of remaining buttercream.
15. Transfer remaining buttercream to a pastry bag and pipe rosettes decoratively around top and base of cake.
16. Garnish with chocolate shavings.
17. Chill for 1 hour before serving.
Title: Strawberry Jam Cake With Fresh Berry Frosting
Ingredients:
- 1 butter
- 2 sugar
- 1 vanilla extract
- 4 eggs
- 4 cake flour
- 4 baking powder
- 1 1/4 milk
- 1/2 butter
- 1 cream cheese
- 1 fresh strawberries
- 1 powdered sugar
- 1/2 fresh strawberries
- 6
Instructions:
1. Preheat oven to 350°; spray three 9-inch round cake pans with nonstick baking spray with flour.
2. In a large bowl, beat butter, 1 1/2 cups sugar, and vanilla at medium speed with a mixer until fluffy.
3. Add egg yolks, one at a time, beating well after each addition.
4. In a large bowl, combine flour and baking powder; sift.
5. Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
6. In a medium bowl, beat egg whites until soft peaks form.
7. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form.
8. Gently fold into batter.
9. Spoon batter into prepared pans, and bake for 18-20 minutes or until a pick inserted into the center comes out clean.
10. Cool in pans for 10 minutes.
11. Remove from pans, and cool completely on wire racks.
12. While cake is cooling, make frosting-in a large bowl, beat butter, cream cheese, and strawberry extract at medium speed with a mixer until creamy.
13. Add strawberries, beating until combined.
14. Gradually beat in powdered sugar until combined.
15. Spread strawberry jam between layers; spread frosting on top and sides of cake.
16. Garnish with strawberries, if desired.
17. Store cake, covered, in refrigerator up to 3 days.
Title: Aunt Vi ’s Rum Balls
Ingredients:
- 1 1/4 icing sugar
- 1 1/2 pecans
- 1 1/2 corn syrup
- 2 rum
- 2
- 1/4
Instructions:
1. In a large bowl, mix together wafer crumbs, 1 cup of icing sugar, pecans and cocoa.
2. In a separate bowl, mix together syrup and rum.
3. Stir the syrup mixture into the dry ingredients until well combined.
4. Form into 1" balls, and roll in the remaining 1/2 cup of icing sugar.
5. Store in an air tight container.
Title: All Bran Cookies
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/4 baking soda
- 3/4 unsweetened applesauce
- 1 brown sugar
- 1/2 sugar
- 2 skim milk
- 1 vanilla extract
- 1
Instructions:
1. Stir together flour, baking powder and baking soda. Set aside.
2. In large mixing bowl beat together butter, brown sugar and granulated sugar until thoroughly mixed.
3. Add egg, milk and vanilla. Beat well.
4. Stir in ALL-BRAN cereal and flour mixture, mixing until combined.
5. Shape dough into two 10 1/2-inch-long rolls.
6. Wrap in plastic wrap, covering ends carefully.
7. Refrigerate at least 2 hours or until firm.
8. Slice cookie rolls about 1/4 inch thick and place on ungreased baking sheet.
9. Bake at 375° F about 9 minutes or until golden brown.
10. Remove from baking sheets and cool on wire racks.
11. Store in airtight container.
Title: Lemony Rolled Sugar Cookies
Ingredients:
- 3/4 sorghum flour
- 3/4 tapioca flour
- 3/4 xanthan gum
- 1/2 baking soda
- 1 1/2 baking powder
- 1 salt
- 1/2 granulated sugar
- 1/2 unsalted butter
- 1 1/2 cream cheese
- 3/4 egg
- 2 vanilla extract
- 1 fresh lemon juice
- 1/2 granulated sugar
- 2
- 1/3
Instructions:
1. Preheat oven to 350ËšF. Line your baking sheets with parchment or a silpat mat and set aside.
2. In a large bowl, mix together all the flours, xanthan gum, baking soda, baking powder, and salt and set aside.
3. Using a mixer, beat the butter and cream cheese until well combined and smooth.
4. Add the sugar and combine until smooth yet fluffy.
5. Add the egg, vanilla, and lemon. Mix until combined.
6. In a large bowl, add the dry ingredients gradually. Allow them to incorporate after every addition before adding more.
7. I use a cookie scoop to get evenly sized cookies. Place the extra sugar on a plate or in a bowl. You want them to be a rounded tablespoon. Roll the dough into a ball the sugar til coated on all around.
8. Place on a baking sheet 2 inches apart.
9. Bake 9-12 minutes. My bake time was 7 minutes, turn, and 4 minutes. You want them to be SLIGHTLY browned on the edges.
10. Allow to cool on the baking sheet for a few minutes.
11. Transfer to a cooling rack. While most cookies are best right out of the oven, sugar cookies, in my opinion, are an exception. I think they're much better once completely cooled. Even better the next day actually. Something about how they rest I guess. Plus the flavors all seem to come together better once they have cooled. Store them in an airtight container to keep them soft and chewy.
Title: Red Wine Chocolate Cake
Ingredients:
- 6 unsalted butter
- 3/4 dark brown sugar
- 1/4 granulated sugar
- 1 egg
- 1 red wine
- 3/4 vanilla extract
- 1 all-purpose flour
- 17 baking soda
- 1/2 baking powder
- 1/8 table salt
- 1/2 ground cinnamon
- 1/4 mascarpone cheese
- 1/4 granulated sugar
- 1/2 vanilla extract
- 1/2
- 2
- 1/4
Instructions:
1. Preheat the oven to 325°F
2. Line the bottom of a 9-inch round cake pan with parchment, and either butter and lightly flour the parchment and exposed sides of the pan, or spray the interior with a nonstick spray.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
4. Add the sugars and beat until fluffy, about 3 minutes.
5. Add the egg and yolk and beat well, then the red wine and vanilla. Don’t worry if the batter looks a little uneven.
6. Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients.
7. Mix until 3/4 combined, then fold the rest together with a rubber spatula.
8. Spread batter in prepared pan.
9. Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean.
10. The top of the cake should be shiny and smooth, like a puddle of chocolate.
11. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack.
12. This cake keeps well at room temperature or in the fridge. It looks pretty dusted with powdered sugar.
13. Topping:
14. Whip mascarpone, cream, sugar and vanilla together until soft peaks form — don’t overwhip.
15. Dollop generously on each slice of cake.
16. It can also be covered and refrigerated for up to 4 hours.
Title: Rice Flour Brownies
Ingredients:
- 2/3 eggs
- 2 sugar
- 1 vanilla
- 1 chocolate
- 2 butter
- 1/3 salt
- 1/2 baking powder
- 1/2
Instructions:
1. Melt the chocolate and butter then leave to cool.
2. Meanwhile beat the eggs then add the sugar, vanilla and cooled chocolate mixture.
3. Add the flour and baking powder and mix well.
4. Put in greased brownie pan (around 8 inches square).
5. Cook for 30-35 minutes at Gas 4,180c.
6. Allow to cool a little in the pan then cut into squares.
7. If you don't have chocolate you can substitute for 6 tablespoons of cocoa and 2 tablespoons of butter.
Title: Iron Skillet Apple Pie
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 granulated sugar
- 2 cinnamon
- 2 granny smith apples
- 4 -6
Instructions:
1. Preheat oven to 350 degrees.
2. Place butter in large iron skillet and place in oven to melt.
3. When butter is melted, stir in brown sugar, place back in oven and let that melt together.
4. Place 1 pie crust on top of the mixture that is in the skillet.
5. Mix together granulated sugar and cinnamon.
6. Place apple slices on top of pie crust and cover with the sugar/cinnamon mixture.
7. Place second pie crust on top and make small slits in crust and seal on the edges Bake 45 minutes or until lightly browned.
8. Serve warm with a vanilla cream or ice cream.
Title: Quick Low-Cal Cream Cones
Ingredients:
- 1
- 15
Instructions:
1. Dispense about 15 ounces of canned whipped cream into an ice cream cone.
2. Top with sprinkles.
Title: Lemon Icebox (Or Freezer) Cake
Ingredients:
- 1 lemon
- 1 1/2 oranges
- 1 butter
- 1 sugar
- 3 eggs
- 15 ladyfingers
Instructions:
1. Cream butter & sugar together.
2. Add egg yolks, grated lemon peel, grated orange peel + the strained juices & mix well.
3. Beat the egg whites till stiff & fold them into the butter mixture.
4. Line the bottom of a 1-qt mold or cake tin w/ladyfingers (or pound cake fingers) & cover them w/a layer of the butter mixture.
5. Repeat for as many layers as you can, ending w/ladyfingers or pound cake on top.
6. Refrigerate overnite or freeze for at least 2 hours & then unmold to serve.
7. Idea Option: Sub lime for the lemon? Yum!
Title: Chocolate Chip Banana Bread Pudding W/Caramel Sauce
Ingredients:
- 1 eggs
- 3 milk
- 1 1/2 half-and-half
- 3/4 banana
- 3/4 chocolate chips
- 1 maple syrup
- 1 1/2 vanilla extract
- 1 cinnamon
- 1 fresh nutmeg
- 1/4
- 2
Instructions:
1. Cut the loaf onto 3/4" slices,trim off crust.
2. Cut bread to 3/4" cubes, making 8 cups (save additional for another use).
3. Place the brad cubed into large bowl.
4. In a medium bowl, whisk eggs well.
5. Whisk in milk, half-and-half, maple syrup, banana, cinnamon, nutmeg and vanilla extract. Pour mix over bread.
6. Add chocolate chips.
7. With rubber spatula, mix until bread in moistened well.
8. Let set for half hour.
9. Set rack in center of the oven, heating it to 350°F.
10. Lightly coat 8-inch round, nonstick cake pan (deep dish glass pie is ok) with Pam.
11. Scoop the soaked bread mixture into the pan, filling to the top.
12. Let bake until top has browned and puffed and knife in center comes out clean (around 50 minutes).
13. Let cool on rack.
14. When cooled, run knife around edge between pudding and pan.
15. Gently unmold pudding onto plate and then invert it back so brown side faces up.
16. When serving, cut lukewarm or room temperature pudding into 8 wedges.
17. Pour caramel sauce over.
Title: Sangria Peaches
Ingredients:
- 2 red wine
- 1 triple sec
- 2 brandy
- 2 sugar
- 1 lemon juice
- 2 lemon zest
- 1
- 2
Instructions:
1. Using a heavy saucepan, combine all the syrup ingredients (wine through lemon zest). Bring to a boil over medium heat. Reduce heat and let simmer for 5 minutes. Taste. If needed, add an additional tablespoon of Triple Sec or sugar, or both, to adjust to your own taste. It should be pleasantly sweet. Continue simmering another 5 minutes. Remove from heat and let cool at least 10 minutes.
2. Place the peaches in a bowl, and pour the syrup over the peaches. Cover the bowl and refrigerate at least 4 hours.
3. Serve peaches chilled with some of the syrup spooned over them.
Title: Mama Bell's Carrot Cake
Ingredients:
- 1 1/2 canola oil
- 4 eggs
- 2 sugar
- 2 flour
- 2 cinnamon
- 1 salt
- 2 baking soda
- 2 carrots
- 1/2 cream cheese
- 1 butter
- 4 confectioners' sugar
- 1 vanilla
- 2
Instructions:
1. Sift flour, cinnamon, salt & baking soda together. Set aside.
2. Mix oil & beaten eggs.
3. Stir in sugar.
4. Add flour, a small amount at a time.
5. Stir in carrots.
6. Stir in pecans.
7. Bake 50 minutes to 1 hour at 300º in 9X13 greased pan.
8. Frosting.
9. Soften cream cheese & butter
10. Mix cream cheese & butter with electric mixer.
11. Gradually add sugar.
12. add vanilla.
13. Frost cool cake.
Title: The Best Chocolate Chip Cookies Ever
Ingredients:
- 1 butter flavor shortening
- 3/4 white sugar
- 3/4 brown sugar
- 2 eggs
- 2 vanilla extract
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 2
Instructions:
1. Preheat oven to 350°F (175°C).
2. Grease cookie sheets.
3. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy.
4. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
5. Combine the flour, baking soda and salt; gradually stir into the creamed mixture.
6. Finally, fold in the chocolate chips.
7. Drop by rounded spoonfuls onto the prepared cookie sheets.
8. Bake for 8-10 minutes or until light brown.
9. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Title: Banana Butterfinger Pudding
Ingredients:
- 1 instant banana pudding mix
- 1 firm bananas
- 3
- 1
- 3
Instructions:
1. In a mixing bowl, combine milk and pudding mix until thickened and smooth.
2. Set aside 1/3 cup crushed candy bars for topping.
3. Folf in whipped topping, bananas, and remaining crushed candy bars into pudding.
4. Spoon into serving dishes.
5. Refrigerate until ready to serve.
6. Sprinkle with reserved candy bars.
Title: Rich Dark Fruitcake 1970
Ingredients:
- 1 salted butter
- 2 white sugar
- 4 all-purpose flour
- 6 baking powder
- 1 orange, juice of
- 1 pecan halves
- 12 seedless raisins
- 1 sultana raisin
- 1 pineapple
- 1/2 cherries
- 1 cherries
- 3 candied citron peel
- 1
- 12
Instructions:
1. Baking times and pan sizes-- 4 x 4 pan takes 1 1/2 hours 6 x 6 pan takes 3 hours 8 x 8 pan takes 4 1/2 hours Preheat oven 275 degrees F.
2. Line cake pan set plus one extra with three layers brown greased paper.
3. Grease sides next to the batter.
4. Place a small dish of water in bottom of oven for steam and moisture.
5. Test by touching finger in centre of cake, if no dent press harder.
6. Cake should be firm to touch or slightly springy.
7. Method: Prepare almonds, soak overnight in the orange juice.
8. Prepare fruit, and soak overnight in the grape juice, sprinkle a little flour over the fruit.
9. Next Day-- cream butter at room temperature but not too soft.
10. Add white sugar gradually creaming until no grains are felt between fingertips.
11. Beat in the beaten egg yolks.
12. Blend well.
13. ALL STEPS MUST BE FOLLOWED AS GIVEN TO PREVENT BUTTER FROM OOZING OUT DURING BAKING.
14. Stir in the grape jelly and the melted cooled chocolate.
15. Blend in the flour, and baking powder.
16. Add the fruits in small amounts at a time, mixing well.
17. Add almonds, and pecans.
18. Fold in lastly the stiff beaten egg whites-- Pour into prepared pans and bake.
Title: Remy's Pistachio Cake With Caramel Icing
Ingredients:
- 1 pistachio pudding mix
- 1/4 sour cream
- 4 eggs
- 1/2 sugar
- 2 cinnamon
- 1/2 butter
- 1/2 light brown sugar
- 1 milk
- 1/4 confectioners' sugar
- 2
Instructions:
1. Preheat oven to 350.
2. Mix all cake ingredients together. Beat about 2 minutes.
3. Coat a bundt pan with oil cooking spray. Pour in 1/3 of the cake batter. Sprinkle 1/3 of the nut mix on top. Repeat two more times, till you have 3 layers each cake batter and nut mix.
4. Bake about 50 minutes or till a toothpick inserted in the cake comes out clean. Allow to cool 5-10 minutes on a cooling rack. Then flip the cake onto a serving plate.
5. While the cake is baking, prepare the icing --
6. Melt butter in a pan over medium heat. Stir in the brown sugar and bring to a boil, then reduce to low. Stir for two minutes.
7. Add milk bring to a boil, stirring constantly. Cool to lukewarm.
8. Gradually sift in all the confectioners sugar. Whisk until icing gets stiffer.
9. Pour the icing over when the icing is cool enough to stick to the cake so that it does not settle at the bottom of the cake and serving plate.
Title: Nut Spice Cake
Ingredients:
- 3 cake flour
- 1 1/2 baking soda
- 3/4 salt
- 3/4 ground allspice
- 3/4 ground cloves
- 1 1/2 ground cinnamon
- 2/3 shortening
- 1 granulated sugar
- 1 brown sugar
- 3 eggs
- 1 1/2 buttermilk
- 1/2
Instructions:
1. Sift all dry ingredients together. Cream the shortening and add the sugars gradually, cream them well.
2. Add eggs one at a time and beat mixture well after each addition.
3. Add the sifted dry ingredients alternately with the buttermilk.
4. Add the nuts with the final addition of dry ingredients.
5. Pour batter into 2 greased paper-lined 9" round cake pans. Bake at 350 degrees for 35-40 minutes.
Title: Lemon Schaum Torte
Ingredients:
- 6 vanilla
- 1 cream of tartar
- 1/8 sugar
- 2 lemon juice
- 9 lemon peel
- 1/2 heavy whipping cream
- 1 confectioners' sugar
- 4
- 1
Instructions:
1. Place egg whites in a large bowl and let stand at room temperature for 30 minutes.
2. Add vanilla and cream of tartar.
3. Beat on medium spoon until soft peaks form.
4. Gradually beat in 1 cup sugar, 2 tablespoons at a time, on high speed until stiff glossy peaks form and sugar is dissolved.
5. Spread meringue on the bottom and up the sides of a greased 13 inches x 9 inches baking dish.
6. Bake at 275* for 1 hour.
7. Turn oven off and let stand in oven for 1 hour.
8. Do not open door.
9. Remove from the oven; cool on wire rack.
10. In the top of a double boiler, combine egg yolks and remaining sugar.
11. Gradually stir in lemon juice and peel.
12. Cook and stir over simmmering water for 15 minutes or until mixture is thickened and reaches 160*.
13. Cover and refrigerate until cool.
14. In a chilled bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.
15. Spread half over meringue; cover with lemon mixture.
16. Top with remaining cream mixture.
17. Sprinkle with cinnamon.
18. Refrigerate overnight.
Title: Crockpot Hot Fudge Cake
Ingredients:
- 1 Bisquick
- 1 sugar
- 1/3 milk
- 3 vanilla
- 1/2 tap water
- 1
- 1 2/3
Instructions:
1. Mix Bisquick, 1/2 cup sugar, 3 Tablespoons cocoa, milk and vanilla. Pour into greased crockpot. (I use a 3.5 quart).
2. Mix remaining 1/2 cup sugar, 1/3 cup cocoa and hot water and pour over batter in crockpot. Do not stir together.
3. Cook on high for 2 - 2.5 hours.
4. When it's done, the cake will have risen to the top, floating on the hot fudge sauce. YUM!
Title: Apple and Black Currant Crumble Bars
Ingredients:
- 6 plain flour
- 1 baking powder
- 1 salt
- 6 butter
- 1 soft brown sugar
- 1 rolled oats
- 1 apple
- 2 cornstarch
- 2 ground cinnamon
- 1/2 nutmeg
- 1/2 ground allspice
- 8 black currants
Instructions:
1. Mix the flour, baking powder and salt, then rub in the butter or margarine.
2. Stir in the sugar and oats.
3. Spoon half into the base of a greased and lined 9 in square cake tin (pan).
4. Mix the apples, cornflour and spices and spread over.
5. Top with the Black Currants.
6. Spoon over the remaining mixture and level the top.
7. Bake in a preheated oven at 350°F for 30 minutes until springy.
8. Leave to cool, then cut into bars.