lumicero/recipes-ing2inst huggingface dataset:
Title: Jackies Family Chocolate Cake
Ingredients:
- 2 water
- 3 caster sugar
- 250 butter
- 1/3 cocoa powder
- 1 baking soda
- 3 self raising flour
- 4 eggs
- 90 butter
- 1/3 water
- 1/2 caster sugar
- 1 1/2 confectioners' sugar
- 1/3 cocoa powder
Instructions:
1. Grease and line a deep 27X33cm baking dish.
2. Combine first five ingredients in a large pan. Stir over low heat until sugar dissolves. Boil, then immediately simmer uncovered for 5 minute Transfer to a large bowl and cool.
3. Add sifted flour and eggs, and beat with electric mixer until smooth. Pour int dish.
4. Bake in mod (160c ff) oven for 50 minute Cool for 10 min then turn onto rack.
5. Frosting: combine butter water and sugar in small pan, stir over heat without boiling until sugar dissolves. Sift icing sugar and cocoa into medium bowl. Stir in hot butter mixture in batches. Cover and refrigerate for 1 hours Beat until spreadable.
Title: Classic Rhubarb Crisp
Ingredients:
- 3 rhubarb
- 1 sugar
- 1 egg
- 2 flour
- 1/4 mace
- 1/4 butter
- 1/3 margarine
- 2/3 brown sugar
- flour
Instructions:
1. Combine the rhubarb, one cup sugar, egg, 2 tablespoons flour and mace and spread into a deep pie plate.
2. Combine the remaining ingredients to make a crumbly mixture.
3. Cover the rhubarb with this mixture.
4. Bake at 375 F for about a half hour, or until rhubarb is tender.
5. Serve warm with cream.
Title: Indian Rice Pudding
Ingredients:
- 1 cooked long-grain rice
- 1 basmati rice
- 1/2 heavy cream
- 3/4 coconut milk
- 2 sugar
- 1/4 ground cardamom
- 1 1/2 golden raisins
- 1 1/2 pistachios
Instructions:
1. In a large nonstick sauté pan over medium heat, combine cooked rice and whole milk. Heat until mixture begins to boil.
2. Decrease heat to low and cook to a simmer, stirring frequently, until mixture begins to thicken, approximately 5 minutes.
3. Increase heat to medium, add heavy cream, coconut milk, sugar, and cardamom. Continue to cook until mixture just begins to thicken again, approximately 5-10 minutes. Use a whisk to prevent the cardamom from clumping.
4. Once mixture begins to thicken, remove from heat and stir in raisins and pistachios.
5. Transfer the mixture to individual serving dishes or a glass bowl and place plastic wrap directly on the surface of the pudding.
6. Serve chilled or at room temperature.
7. Note: The mixture may not seem thick enough when you remove it from the heat, but once you add the raisins and pistachios and chill, it will get nice and creamy. I like my rice pudding a little sweet, so I also added a little bit more sugar than the 2 oz. called for in the recipe to suit my personal taste.
Title: Fresh Peach Cobbler
Ingredients:
- 1/4 sugar
- 1 fresh lemon juice
- 1 cornstarch
- 6 sugar
- 1/2 baking powder
- 1 flour
- 1 salt
- 1/2 butter
- 3/8 boiling water
- 1/4
Instructions:
1. Preheat oven to 425 degrees.
2. Stir peaches with sugar, lemon juice and cornstarch in a 2 quart baking dish and bake for 10 minutes.
3. Combine the flour,sugar,baking powder and salt in a bowl.
4. Blend in the butter until the mixture remembles coarse meal.
5. Stir in the water and blend.
6. Remove the peaches fron the oven and drop spoonfuls of the topping over them.
7. Bake until the topping is golden, about 25 minutes.
8. Note: You can use any fresh fruit with this recipe.
Title: Peach Cobbler Dump Cake
Ingredients:
- 1 butter
- 1 ground cinnamon
- 1/2
Instructions:
1. Preheat oven to 375ºF.
2. Empty peaches into the bottom of a 13 x 9- inch pan.
3. Cover with the dry cake mix and press down firmly.
4. Cut butter or margarine into small pieces and place on top of cake mix.
5. Sprinkle top with cinnamon.
6. Bake for 45 minutes.
Title: Layered Orange Pineapple Mold
Ingredients:
- 20 boiling water
- 1 1/2 sugar-free orange gelatin
- 8 cream cheese
- 16
Instructions:
1. Add cold water to juice to make 1 1/2 cups.
2. Stir boiling water into gelatin in large bowl at least two minutes until completely dissolved. Stir in measured pineapple juice and water. Reserve one cup gelatin at room temperature. Stir 1/2 of the crushed pineapple into remaining gelatin.
3. Pour into 5 cup mold. Refrigerate about two hours or until set but not firm. Stir reserved 1 cup gelatin gradually into cream cheese in medium bowl with wire whisk till smooth. Stir in remaining crushed pineapple.
4. Pour over gelatin in mold. Refrigerate four hours or until firm. Unmold.
Title: Ila's Pecan Pie Squares
Ingredients:
- 3 flour
- 1/4 sugar
- 2 sugar
- 1 butter
- 3/4 margarine
- 4 salt
- 1 1/2 eggs
- 1 1/2 sugar
- 3 butter
- 1 1/2 margarine
- 2 1/2 vanilla
- pecans
Instructions:
1. Mix all crust ingredients until dry and crumbly. Press crust firmly into the bottom of a greased 15 1/2 x 10 1/2 - 1” pan. Bake until golden brown for 20 minutes at 350 degrees.
2. Mix together filling ingredients except pecans. When mixed thoroughly add pecans and pour over baked crust. Bake until filling is set approx 25 minutes - at 350 degrees.
Title: Peach Upside Down Cake
Ingredients:
- 1 margarine
- 1/4 eggs
- 4 pecans
- 2 cinnamon
- 1 brown sugar
- 1/2 maraschino cherries
- 1 brown sugar
- 1
- 1/4
Instructions:
1. Mix cake batter according to directions on box, but substitute reserved peach juice/syrup for water.
2. Add margarine, then eggs.
3. Sprinkle some cinnamon & a little brown sugar [as much as desired!], then blend until it is thick. Set aside.
4. In bottom of a 13"x9" non-stick cake pan, place peach halves, cut side down & with a cherry in the middle of each, lining bottom of pan with peaches.
5. Sprinkle a little brown sugar over peaches.
6. Put a whole pecan in each of the spaces where peach halves come together, & place more all around the pan.
7. Drizzle A LITTLE BIT of the cherry liquid over the peaches.
8. Pour cake batter over peaches, covering all of them.
9. Bake cake according to directions on box, but increasing baking time A LITTLE BIT.
10. When done, remove from oven & cool slightly before inverting cake onto a serving plate.
11. Great served warm, with a scoop of vanilla ice cream.
Title: Traditional Sicilian Cannoli
Ingredients:
- 1 3/4 flour
- 1 sugar
- 1 salt
- 2 butter
- 3/4 marsala
- 5 ricotta cheese
- 1 1/4 confectioners' sugar
- 1
Instructions:
1. SHELLS: In a mixing bowl, combine flour, sugar, and salt.
2. Add butter and marsala.
3. Knead dough on lightly floured surface until well mixed.
4. Wrap dough in Saran wrap and refrigerate for 2 to 3 hours.
5. Roll out dough very thin.
6. Cut dough into rounds using a 4 inch cookie cutter.
7. Roll each round again until very thin.
8. Roll each round around a cannoli tube, tightly, and seal with egg white.
9. Fry in hot oil, turning, until golden.
10. Drain on paper towels and let cool.
11. Gently twist cannoli tube to remove shell.
12. Cool COMPLETELY.
13. FILLING: Mix together (by hand with wooden spoon) ALL filling ingredients.
14. Keep covered in the refrigerator until your shells are cooled and ready to fill.
15. Fill pastry bag with filling.
16. Use a plain or open star tip.
17. Insert tip to center of shell and fill to one end and then repeat this step on the other end.
18. Dust with confectioners' sugar.
Title: Diane's Fresh Apple Cake With Caramel Glaze
Ingredients:
- 1/4 apples
- 4 eggs
- 3 canola oil
- 1 flour
- 2 sugar
- 2 baking soda
- 1/2 cinnamon
- 1 butter
- 2 light brown sugar
- 1/2 milk
- 2
Instructions:
1. Preheat oven to 350 degrees; grease a bundt pan or tube pan and coat with cinnamon-sugar mixture.
2. Mix apples, eggs and oil with an electric mixer.
3. Add the flour, sugar, baking soda and cinnamon; mix well.
4. Pour into pan and bake about 1 hour or until a toothpick inserted in center comes out clean.
5. Allow cake to cool in pan for at least 10 minutes; invert onto a cake plate.
6. To prepare Glaze; combine butter, brown sugar and milk in a medium saucepan, bring to a boil and cook for 1 minute.
7. Spoon over cake, allow to cool before serving, ENJOY.
Title: Rice Pudding
Ingredients:
- 1/2 white rice
- 1 1/2 sugar
- 1/4 butter
- 1 salt
- 1/2 skim milk
Instructions:
1. Wash rice; drain.
2. Add all ingredients together in a large sauce pot; bring to a boil.
3. Turn heat to low and cook until thickened (about an hour and a half to 2 hours) stirring often.
4. Pour into large bowl and sprinkle with cinnamon and sugar.
5. Serve warm or chilled.
6. ENJOY!
Title: Banana Blizzard Pudding
Ingredients:
- 1/2 butter
- 1 1/2 vanilla instant pudding mix
- 1 crushed pineapple
- 1 Cool Whip
- 12 bananas
- 5
- 1
Instructions:
1. Melt the butter in the microwave, then combine with the cookie crumbs in a bowl.
2. After combining well, press this mixture in a 9x13" pan.
3. Mix the pudding according to the directions on the package, then add in the pineapple (make sure to drain as much juice as possible)and half of the cool whip.
4. Spread the pudding/pineapple mixture on top of the crust.
5. Slice the bananas and put them on top of the pudding; top with the remaining Cool Whip.
6. Sprinkle the nuts over the cool whip; drizzle the chocolate syrup on top to garnish.
7. Cover tightly and chill for 2 hours before serving.
Title: Banana Egg Rolls With Custard Sauce
Ingredients:
- 4 bananas
- 8 crystallized ginger
- 1/4 egg
- 1/4 milk
- 1 sugar
- 2 cornstarch
- 1/3 salt
- 2 vanilla
- 1/8
- 1 1/2
Instructions:
1. Peel the bananas and quarter lengthwise.
2. Lay egg roll wrappers on a flat surface with the point facing you. Arrange 2 of the banana quarters on center of wrapper. Sprinkle with 1/2 tablespoon chocolate and/or crystallized ginger. Fold and seal as directed on egg roll package.
3. In a deep skillet, pour the oil 2 inches deep.
4. Heat to 365°F Deep-fry one at a time, for 1 to 1 1/2 minutes or till very golden brown.
5. Drain on paper towels; keep warm in a 250*F oven till all are fried.
6. Serve warm with custard sauce. Enjoy!
Title: Brazo Gitano Navideño ( Niño Envuelto )
Ingredients:
- 4 salt
- 1 granulated sugar
- 4 butter
- 1 flour
- 5 marmalade
- 1/2
- 1
Instructions:
1. Whisk egg whites with the salt until stiff peaks form. Set aside.
2. Beat egg yolks with the sugar until light and fluffy. Add the butter and half of the flour.
3. Gently fold in half of the egg whites. Then fold in the remainder of the flour and last the rest of the egg whites.
4. Heat oven to 450 degrees fahrenheit/ 240 degrees celsius.Grease and line a baking sheet with wax paper, then grease the wax paper again.
5. Then spread batter evenly onto sheet. Bake for aprox. 7 minutes or until firm and pale but not golden.
6. While it bakes get your filling ready and set a moist,clean towel on a clean flat surface, which should be big enough to cover the entire cake.
7. Remove the cake from the oven and quickly invert it onto the towel, remove the paper and spread dulce de leche and top with marmalade on top and roll the cake. Wrap cake with the towel and refrigerate up to a day before or 3 hours minimum. Remove and decorate.
Title: Crusty Top, Sour Cream Pound Cake
Ingredients:
- 1 oleo
- 3 sugar
- 6 eggs
- 1 sour cream
- 1/4 baking soda
- 3 flour
- 1 vanilla
Instructions:
1. Sift flour and measure; resift twice with soda.
2. Set aside.
3. Cream oleo and add the sugar slowly, beating constantly to cream well.
4. Add eggs, 1 at a time, beating after each addition.
5. Stir in sour cream.
6. Add flour mixture, 1/2 cup at a time, beating well.
7. Stir in vanilla and turn batter into a well greased and floured 10-inch tube pan.
8. Bake in 325°F oven about 1 1/2 hours.
9. Place pan on rack to cool 5 minutes.
10. Loosen cake around edge of pan.
11. Turn cake onto rack to cool completely.
Title: Crispy Pumpkin Treats
Ingredients:
- 1 butter
- 4 marshmallows
- 1 milk
- 8 dark chocolate
- 3 1/2
- 1/2
- 2
- 10.5
- 1
Instructions:
1. Melt caramels, butter and marshmallows on stove or in microwave. Fold in cereal and stir until well coated. With lightly buttered hands, press mixture evenly into a foil lined jelly roll pan.
2. Melt DOVE® Brand Milk or Dark Chocolate and spread evenly over mixture. Refrigerate for 30 minutes.
3. Using cookie cutters, cut treats out from pan.
4. Tint frosting orange and transfer to resealable plastic bag with a snipped corner. Pipe detail on pumpkins, using photo as a guide and decorate with M&M’S® Brand Chocolate Candies.
5. Press stick into bottom of pumpkins, pressing other end into a Styrofoam filled harvest basket. Cover Styrofoam with M&M’S® Brand Chocolate Candies if desired.
6. **YOU WILL ALSO NEED STYROFOAM & A SMALL BASKET!
Title: Raisin Spice Cake (Microwave)
Ingredients:
- 1 1/2 raisins
- 3/4 brown sugar
- 3/4 water
- 1/2 shortening
- 1/4 molasses
- 1 cinnamon
- 1/2 nutmeg
- 1/4 clove
- 1 3/4 flour
- 1 baking soda
Instructions:
1. Mix the raisins, brown sugar, water, shortening, molasses and spices in a microwaveable container.
2. Microwave on high for 5-7 minutes until it is boiling.
3. Cool slightly.
4. Mix the flour and baking soda together.
5. Add to the raisin mixture.
6. Pour into a greased 8 inch microwave pan and bake on HIGH 5 minutes or until the centre is done (test with a toothpick).
7. Tastes great with a brown sugar icing.
Title: Sugar-Free Italian Bounet (South Beach Diet)
Ingredients:
- 3 eggs
- 2 heavy cream
- 1 1/4 lemon zest
- 1 vanilla
- 1 sugar substitute
- 2
- 1/4
- 1 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Butter a glass, metal pan, or pudding mold.
3. Prepare a larger pan for a "Bain Marie".
4. Mix cream, zest, and flaborings.
5. Whisk eggs and yolks until light in color.
6. Combine all ingredients.
7. Pour into prepared loaf pan.
8. Put larger pan in oven and add hot water.
9. Optional: place a dish cloth in the middle to keep other pan from sliding. Place loaf pan inside.
10. Bake for 30 minutes or until knife in center comes out clean, or nearly so. Open oven door and let cool slowly.
11. Serve cool by slicing or spooning.
Title: Pumpkin Cake
Ingredients:
- 2 sugar
- 1 pumpkin
- 1 eggs
- 4 all-purpose flour
- 2 salt
- 1 baking soda
- 2 baking powder
- 2 ground cinnamon
- 2 flaked coconut
- 1/2 pecans
- 1/2 butter
- 1/2 cream cheese
- 1 confectioners' sugar
- 1 vanilla extract
- 2 pecans
- 1/2 flaked coconut
- 1/2
Instructions:
1. MAKE CAKE: Preheat oven to 350 degrees.
2. In a large mixing bowl, combine sugar, pumpkin, oil, and eggs. Beat at medium speed of electric mixer for 1 minute. In another bowl, combine flour, salt, baking soda, baking powder, and cinnamon. Add dry ingredients to pumpkin mixture. Beat 1 minute at medium speed. Stir in coconut and chopped pecans. Pour into 3 greased and floured 8-inch round cake pans.
3. Bake 30 minutes, or until cakes test done. Cool in pans for 10 minutes. Remove from pans. Cool completely.
4. MAKE FROSTING: In a mixing bowl, combine butter and cream cheese. Beat until light and fluffy. Add confectioners' sugar and vanilla extract, mixing well. Stir in chopped pecans and coconut.
5. Spread frosting between layers and on top of cake.
Title: Slow Cooker Chocolotta Goodness
Ingredients:
- 18 1/2 sour cream
- 2 instant chocolate pudding mix
- 3 1/2 chocolate chips
- 6 eggs
- 3/4 water
- 4
- 1
Instructions:
1. Combine ingredients in a large bowl; mix well. Pour into a greased 5-quart slow cooker.
2. Heat on LOW setting for 6-8 hours; do not remove lid during cooking.
Title: Cream Cheese Lemon Cookies
Ingredients:
- 1 unsalted butter
- 3 cream cheese
- 1 granulated sugar
- 1 egg
- 2 lemon zest
- 2 fresh lemon juice
- 3 all-purpose flour
- 1 baking powder
- 3/4 coarse salt
- confectioners' sugar
Instructions:
1. Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy.
2. Mix in granulated sugar. Add egg, and lemon zest and juice; mix well. Sift together flour, baking powder, and salt into a medium bowl; mix into butter mixture on low speed.
3. Preheat oven to 375 degrees. Place a small amount of the dough in a pastry bag fitted with a large French tip (such as Ateco #865). Holding tip very close to the surface, pipe 3 1/2-inch bows onto baking sheets lined with parchment paper; space 1 inch apart. Refill pastry bag as needed with remaining dough.
4. Bake cookies until golden brown on bottom, about 12 minutes. Let cool on sheets on wire racks, and sprinkle with confectioners' sugar.
Title: Pistachio Cake
Ingredients:
- 1 instant pistachio pudding mix
- 2 eggs
- 3 milk
- 1 pistachio nut
- 1
- 1 1/2
- 1
- 1/4
Instructions:
1. CAKE: Heat oven to 350 degrees. Coat two 9" round cake pans with nonstick cooking spray. Line bottom of pans with waxed paper and spray again.
2. In a large bowl, beat cake mix, one box of pudding mix, eggs, vegetable oil, and soda on medium-high speed for 4 minutes. Scrape down side of bowl after 2 minutes.
3. Equally divide batter between prepared cake pans. Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.
4. Cool cake layers in pans on wire rack for 15 minutes. Turn cake layers out directly onto rack and cool completely.
5. FROSTING: In a large bowl, beat second box of pudding mix and milk for 2 minutes on medium-high speed. Fold in whipped topping.
6. Place 1 cake layer on a serving plate and frost top with 1 cup of the frosting.
7. Place remaining layer on top and frost top and sides. Garnish with chopped nuts.
8. Refrigerate for at least 1 hour before serving. Store in refrigerator.
Title: French Quarter Chocolate Torte
Ingredients:
- 1/4 light molasses
- 1/4 dark corn syrup
- 1/4 brown sugar
- 1 instant coffee powder
- 1 hot water
- 2 vanilla
- 1 cream of tartar
- 2
- 1/2
- 1
- 1/3
- 4
- 1/4
Instructions:
1. Preheat oven to 350 degrees. Line 9" springform pan with parchment paper; spray lightly with cooking spray.
2. In small saucepan, combine molasses, corn syrup, brown sugar, diluted coffee, bourbon and vanilla extract. Stir well and place over medium heat. Cook 1 to 2 minutes or until melted and syrupy. Do not boil. Remove from heat.
3. In small bowl with mixer at medium speed, beat egg yolks about 2 minutes or until thick and lemon-colored. Slowly beat molasses syrup into yolks, continue beating until mixture is consistency of thick cream.
4. In another small bowl, stir together almonds and bread crumbs. Sift cocoa powder into crumb mixture, stir to mix well. With rubber spatula, fold cocoa mixture into yolk mixture.
5. Beat egg whites until frothy. Add salt and cream of tartar. Increase speed and beat until stiff peaks form. Fold 1/3 egg whites into cocoa mixture. Gently fold in remaining whites. Spoon batter into prepared pan. Bake on middle rack of oven for 20 to 25 minutes, or until a thin skewer comes out fairly clean. Remove from oven and let cool completely. Remove from pan, peel off paper and sift confectioner's sugar over top of cake.
Title: Apple and Black Currant Fudge Crumble
Ingredients:
- 900 cooking apples
- 225 black currants
- 2 demerara sugar
- 225 plain flour
- 1 salt
- 140 butter
- 45 granulated sugar
- 250
Instructions:
1. Peel and core the apples. Cut into chunks. Mix with the blackcurrants. Add demerara sugar and tip into an ovenproof dish.
2. Preheat the oven to 200C/400F/gas mark 6. Preheat a baking sheet.
3. Sift the flour with the salt into a bowl. Rub in the butter and when the mixture resembles coarse breadcrumbs, mix in the sugar. Stir through the fudge pieces. Sprinkle with mixture over the apples and blackcurrants.
4. Bake on the baking sheet for 45 minutes or until hot and slightly browned on top.
Title: Apple Cake
Ingredients:
- 1 1/2 flour
- 1/2 baking powder
- 1 baking soda
- 1 salt
- 1/2 shortening
- 1 sugar
- 1 egg
- 1/2 milk
- 1 vanilla
- 2 apples
- 3/4 brown sugar
- 2 butter
- 1 cinnamon
- 3/4 walnuts
Instructions:
1. Preheat oven to 350°F.
2. Mix together flour, baking powder, baking soda, and salt. Set aside.
3. Cream shortening and sugar, add flour mixture, milk, egg, and vanilla. Mix well.
4. Fold in diced apples.
5. Pour into baking dish.
6. Mix together topping ingredients and spread over cake batter, bake for about 40 minutes.
Title: Banana Cherry Cake
Ingredients:
- 2 flour
- 3 baking powder
- 1 salt
- 1 sugar
- 3 bananas
- 2 eggs
- 2 vanilla extract
- 1/2 milk
- 1/4 cherries
- 2
Instructions:
1. In a large bowl, combine the flour, baking powder, salt, suger.
2. In a smaller bowl, mash the bananas.
3. To the bananas, add the eggs, vanilla extract, milk and oil and mix. Combine cherries into the mix.
4. Add the wet mixture to the other dry ingredients in the large bowl and mix.
5. Spray the baking tin with cooking spray (alternatively, grease tin with butter).
6. Pour batter into baking tin and cook in a oven pre-heated to 375 degrees for 1 hour 10 minutes.
7. Remove cake from oven and allow to cool for 20 minutes. Turn cake onto a plate and allow to cool.
Title: Strawberry Mousse
Ingredients:
- 3 sugar-free strawberry gelatin
- 1/2 water
- 1 1/2 fresh strawberries
- 2/3 instant nonfat dry milk powder
- 6
Instructions:
1. Combine gelatin and water in a small saucepan, stirring well; let stand 1 minute.
2. Cook over low heat, stirring constantly, 1 minute or until gelatin dissolves.
3. Combine gelatin mixture, strawberries, and milk powder in container of an electric blender; cover and process until smooth.
4. Add ice cubes, one at a time, processing until blended.
5. Spoon mixture evenly into 6 parfait glasses.
6. Cover and chill.
Title: Glazed Lemon Cake
Ingredients:
- 1 eggs
- 4 water
- 3/4 powdered sugar
- 3/4 butter
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350F degrees.
2. Combine first 5 ingredients.
3. Beat on low 1 minutes.
4. Beat on hi 3 minutes.
5. Pour into greased and floured bundt pan.
6. Bake for 40 minutes or until toothpick comes out clean.
7. Cool 5 minutes.
8. Remove from pan and place on plate.
9. Poke holes in top of cake with meat fork.
10. When cake is almost done--mix powdered sugar, lemon juice and butter till smooth.
11. Gently spoon over cake.
Title: Paula Deen's Sweet Baby Jack Carrot Cake
Ingredients:
- 2 butter
- 2 flour
- 2 self-rising flour
- 2 ground cinnamon
- 4 granulated sugar
- 1 1/2 eggs
- 1/2 butter
- 1 cream cheese
- 1 confectioners' sugar
- 1 pure vanilla extract
Instructions:
1. Preheat oven to 325 degrees F.
2. Grease and flour 3 (8 or 9-inch) cake pans.
3. For the cake:
4. Mix together the flour, cinnamon and sugar in a large bowl.
5. Add the remaining ingredients and blend well with a handheld electric mixer for about 2 minutes.
6. Pour batter into prepared pans.
7. Bake for 25 to 30 minutes, or until golden brown.
8. Allow to cool in pan for 5 minutes.
9. Invert onto lint-free dishcloth, or waxed paper, and allow to cool completely.
10. For the frosting:
11. Mix all ingredients with handheld electric mixer and blend until smooth and creamy.
12. Frost layers, top, and sides of cooled cake.
Title: Holiday Presents Rice Crispy Treats
Ingredients:
- 3 butter
- 4 miniature marshmallows
- 6 rice
Instructions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray and/or lined with waxed paper. Cool. Cut into 2-inch squares.
4. Use frosting to fasten stacks of two squares together. Decorate with additional frosting and/or candies. Tie bows on packages with licorice, if desired. Best if served the same day.
Title: Parkin
Ingredients:
- 225 self-raising flour
- 1 ground ginger
- 1 bicarbonate of soda
- 1 egg
- 115 butter
- 60 golden syrup
- 115 milk
- 225
Instructions:
1. Preheat the oven to 300°F
2. Grease a 25 x 18cm cake tin and line with greased greaseproof paper.
3. Sift the flour, ginger and bicarbonate of soda into a bowl. Stir in the egg and then the sugar, mixing well.
4. In a small saucepan, melt the butter and the golden syrup, stirring to mix. Remove from the heat and stir in the milk.
5. Gradually stir the milk mixture into the flour and egg mixture. Stir until smooth, then pour into the prepared tin.
6. Bake for about 1 hour or until the mixture starts to shrink away from the sides of the tin.
7. Remove from the oven and turn out onto a wire rack to cool.
8. Cut into squares and serve, preferably after about 3 to 4 days when the parkin will have become nice and sticky.