lumicero/recipes-ing2inst huggingface dataset:
Title: Jack Daniels Chocolate (birthday) Cake
Ingredients:
- 1 1/2 water
- 1/2 instant coffee powder
- 1 sweet butter
- 1 1/4 cocoa powder
- 1 sugar
- 2 eggs
- 2 flour
- 2 baking powder
- 2 pecans
- 1
- 2
Instructions:
1. Preheat oven to 325.
2. In a very large saucepan, heat and stir the water, Jack Daniels whiskey, coffee powder, butter and cocoa until the butter melts.
3. Remove from the heat and beat in the sugar.
4. Cool slightly and whisk in the eggs, blending thoroughly.
5. In a bowl, stir together the flour and baking powder.
6. Beat into the chocolate mixture until incorporated.
7. Stir in the pecans.
8. Turn the batter into a greased and floured 9 inch tube or bundt pan.
9. Smooth top with a spatula.
10. Bake in a 325 oven for 60-75 minutes (until a toothpick comes out clean).
11. Immediately sprinking with the 2 Tbsp of Jack Daniels whiskey.
12. Let cake cool on a wire rack for 15 minutes, then remove from cake pan.
13. Serve with gobs of fresh whipped cream or vanilla ice cream.
Title: Peanut Butter Playdough
Ingredients:
- 1 light corn syrup
- 1/2 vanilla extract
- 1/2 powdered sugar
- 1 1/4
Instructions:
1. Mix peanut butter, corn syrup, and vanilla together by hand or in an upright electric mixer with paddle.
2. Gradually add powdered sugar.
3. Store covered at room temperature. Use an ice cream scoop to serve. (Stir again if needed.)
4. Decorate with cookies, candies, and pretzels.
Title: Perfect Chocolate Cake With Whipped Cream Filling
Ingredients:
- 1 boiling water
- 2 flour
- 2 3/4 baking soda
- 1 salt
- 1/2 baking powder
- 1 butter
- 1 sugar
- 2 1/2 vanilla
- 1 1/2 eggs
- 4 powdered sugar
- 1 vanilla
- 1/4 chocolate chips
- 1 butter
- 1 powdered sugar
- 1/2
- 1
- 2 1/2
Instructions:
1. For Cake: Combine cocoa with boiling water and mix with a whisk, then cool completely.
2. In another bowl, mix together flour, baking soda, salt and baking powder.
3. Preheat oven to 350 degrees.
4. Grease 3 9" layer cake pans.
5. In large bowl of electric mixer, beat butter, sugar, eggs and vanilla at high speed for 5 minutes.
6. At low speed, beat in flour mixture in 4ths alternately with cocoa mixture in 3rds.
7. Begin and end with flour mixture.
8. Do not overbeat.
9. Divide evenly in prepared pans and bake for 25 to 30 minutes.
10. Cool in pan 10 minutes, then remove and cool on rack.
11. For Filling: Whip cream, add sugar and vanilla.
12. Beat until thick.
13. For Frosting: In medium saucepan, combine chocolate chips, cream and butter.
14. Stir over medium heat until smooth.
15. Remove from heat and blend in powdered sugar with a whisk.
16. In a bowl over ice, beat until it holds its shape.
17. To assemble Cake: Place 1 layer top side down on large plate and spread with half the whipped cream.
18. Place 2nd layer top side down on whipped cream and spread remaining whipped cream on top.
19. Place 3rd cake layer on top, top side up.
20. Frost sides and top of cake with chocolate frosting.
21. Refrigerate for 1 hour or longer before serving.
Title: Pumpkin Spice Bars
Ingredients:
- 2 all-purpose flour
- 1 ground cinnamon
- 1 baking soda
- 1/2 ground ginger
- 1/2 ground mace
- 1/2 ground cloves
- 1/2 salt
- 1/4 allspice
- 1/4 ground nutmeg
- 2 granulated sugar
- 3 eggs
- 1 canned pumpkin
- 1
Instructions:
1. Preheat oven to 325°F.
2. Combine all the dry ingredients (flour, spices, baking soda), in one bowl and mix well.
3. Combine eggs and sugar in a mixer with a whisk attachment until they have lightened in color and gained volume.
4. Turn mixer on medium, and slowly add the oil.
5. Change to paddle on the mixer, and alternatively add large glops of the mixed dry ingredients and pumpkin puree until incorporated.
6. Alternative, simpler instructions: Combine dry ingredients, combine wet ingredients, then add wet to dry.
7. Pour into pan and bake for 30 minutes.
8. Cool and frost with cream cheese frosting if desired. Cut into bars.
Title: Apfelbettelmann (Apple and Pumpernickel Crumb Dessert)
Ingredients:
- 9 butter
- 1/2 currants
- 5 rum
- 1 1/2 hazelnuts
- 1/2 sugar
- 3/4 lemon, rind of
- 1 ground cinnamon
- 1 1/2 cooking apples
- 4
Instructions:
1. Preheat the oven to 350 F and coat the inside of a 6-8 cup baking dish with 2 tbs of the butter.
2. Melt 5 tbs of the butter and set aside.
3. In a large bowl, soak the currants in the rum for 30 minutes.
4. Then add the bread crumbs, chopped nuts, 1/2 cup of the sugar, melted butter, lemon peel and cinnamon.
5. Stir until well mixed.
6. Drop the apple slices into another bowl and sprinkle them with the remaining sugar.
7. With a spatula, spread about a third of the bread crumb mixture on the bottom of the baking dish and sprinkle about half the apple slices evenly over it.
8. Repeat with another bread crumb layer, then the rest of the apples, and finishing with the final third of the crumbs.
9. Dot the top with the last 2 tbs butter.
10. Bake in the middle of the oven for 30-40 minutes or until the apples are tender.
11. Serve at once.
12. You can sprinkle the top with more cinnamon and sugar, if you like.
Title: Orange Angel Cake
Ingredients:
- 1
- 1/3
Instructions:
1. Follow directions on box using the orange juice in place of the water called for.
2. After pouring into pan, sprinkle with slivered almonds.
3. Bake following instruction on box.
4. Cool as directed.
5. Serve plain or lightly iced.
6. Variations: Limeade or lemonade equally as good as orange juice.
Title: Fruit and Nut Chocolate Slice
Ingredients:
- 100 butter
- 1/2 margarine
- 1 sugar
- 150 egg
- 1 nonfat yogurt
- 1 vanilla essence
- 1/4 all-purpose flour
- 1/2 baking soda
- 1/4 walnuts
- 1/4 raisins
- 1/4 prunes
- 5 lemon rind
- 1/2
- 1
- 1/2
Instructions:
1. Mix the almonds, walnuts, raisins, prunes, lemon rind, juices and oil in a medium bowl. Set aside.
2. Grease and line a square microwave-safe cake tin with baking paper.
3. Cream the butter and sugar together until pale and creamy.
4. Stir in egg, yoghurt and vanilla until well combined.
5. Sift together flour, cocoa and baking soda.
6. Fold flour mixture lightly into butter mixture. Mixture will be firm.
7. Fold fruit mixture inches.
8. Spread cake into prepared cake tin, using the back of a spoon to smooth over.
9. Cook at 600 watts (adjust according to your microwave e.g. for an 800 watt microwave, use 80 percent, for 1200 watts use 50%) for 7 minutes, until centre is just cooked. The centre should be damp on the surface and begin to shrink away from the sides of the dish. Test with a toothpick.
10. If the cake isn't cooked yet, pop back in the microwave for another couple of minutes, but not too long.
11. Leave in dishfor 5 minutes before turning out. The crust will be soft, so turn out onto a clean tea towel placed on a cooking rack.
12. Ice with your regular icing, although I prefer it un-iced. But only because I'm not really an icing sort of person.
Title: Crumble Topping
Ingredients:
- 1 brown sugar
- 1 flour
- 2 cinnamon
- 1/2 walnuts
- 2/3 unsalted butter
- 1/2 oats
Instructions:
1. place ingredients in a bowl,mix together with a fork until crumbly. What you are looking for is that most of the ingrediets start to hold together,but will break apart.
2. Top your cakes,pies,and muffins,and crisps with this mixture immediately.
Title: White Peach Divine
Ingredients:
- 2 raspberries
- 1/2 sugar
- 2 Grand Marnier
- 1 mascarpone cheese
- 1 heavy cream
- 1/4 vanilla
- 1 orange zest
- 1
Instructions:
1. Mix together peaches, raspberries, sugar and Grand Marnier then set aside.
2. In a small bowl combine cheese, heavy cream, vanilla and zest mix until well blended.
3. Pipe or spoon the creamy mixture into individual dessert cups, and divvy the fruit over each.
4. Serve with biscotti.
Title: World's Best Banana Pudding
Ingredients:
- 1 1/2 sugar
- 2 flour
- 1 1/2 evaporated milk
- 3 eggs
- 1/2 butter
- 1 vanilla
- 3 -4 bananas
Instructions:
1. CUSTARD.
2. Mix sugar and flour in a saucepan. Separate eggs,reserving the whites for meringue. Stir yolks with a fork until well blended. Place saucepan on low heat, stirring often until custard forms and the mixture thickens. Remove from heat. Add butter. Allow to cool. Add vanilla.
3. Line a 9"x51/2"x21/2" glass baking dish with vanilla wafers. Slice bananas over wafers. Repeat twice. Pour cooled custard over wafers/bananas.
4. MERINGUE.
5. cream of tarter.
6. 1/2 cup sugar.
7. 1/2 teaspoon vanilla.
8. 3 egg whites left from custard.
9. Add a couple of sprinkles of cream of tartar to 3 egg whites,left from custard. Using an electric mixer,beat until frothy. Continue beating,adding 1/2 cup sugar and 1/2 teaspoon vanilla. Spread over top. Bake until brown for 10 or 15 minutes at 375 degrees.
Title: Summer Fruits With Lime Cooler
Ingredients:
- 1/2 sour cream
- 2 sugar
- 1 lime peel
- 1 lime juice
- 4 plums
- 2 strawberry
- 1 raspberries
- 1/2
Instructions:
1. in small bowl stir together all dressing ingredients, set aside.
2. in large bowl or individual fruit bowls toss together fruits.
3. serve dressing over fruit.
Title: Perfect Snickerdoodles
Ingredients:
- 3 3/4 all-purpose flour
- 1/2 baking soda
- 1/2 cream of tartar
- 1/2 salt
- 1 butter
- 2 white sugar
- 2 eggs
- 1/4 milk
- 1 vanilla
- 3 white sugar
- 2 brown sugar
- 1 cinnamon
- 1 nutmeg
Instructions:
1. Sift together flour, baking soda, and cream of tartar in a medium bowl.
2. In a separate, large bowl, cream together butter and 2 cups sugar, then stir in eggs, milk, and vanilla.
3. Gradually stir dry ingredients into wet ingredients until fully incorporated. Cover bowl and chill in refrigerator, at least a few hours or overnight, to make dough easier to roll in your hands.
4. Preheat oven to 375 and grease cookie sheets (or use parchment paper).
5. In a bowl, stir together 3 tbsp white sugar, brown sugar, cinnamon, and nutmeg.
6. Roll the chilled dough into 1 to 1 1/2 inch balls, then roll in sugar mixture. Place 2 inches apart on greased cookie sheets (or parchment paper). Bake for 11 minutes in the preheated oven, until cookies begin to brown at the edges. Remove to cool on wire racks.
Title: Golden Nugget Carrot Cake - Cold Spring Tavern
Ingredients:
- 1 sugar
- 2 eggs
- 4 flour
- 2 baking soda
- 2 baking powder
- 2 cinnamon
- 2 raw carrots
- 3 butter
- 6 cream cheese
- 8 powdered sugar
- 1 1/2 vanilla
- 1
Instructions:
1. Preheat to 350 and grease a 13x9 pan.
2. Blend the oil and sugar together.
3. Add eggs one at a time, beating after each addition.
4. Sift dry ingredients together.
5. Gradually add dry ingredients to wet and mix well.
6. Fold in grated carrots.
7. (might be good with 1/2 c walnuts or raisins, if you like! ).
8. Pour batter into pan and bake for 40 minutes or until done.
9. Cool completely.
10. Frosting:.
11. Mix all ingredients and frost!
Title: Apple Pie Pizza
Ingredients:
- 1 quick oats
- 1 colby cheese
- 1/2 butter
- 1/2 egg
- 1 quick oats
- 1/4 butter
- 2 walnuts
- 1 brown sugar
- 1/2 cinnamon
- 1/2
- 21
Instructions:
1. Preheat oven to 350 degrees F. Grease a 12" round pizza pan or 13x9" cake pan and set aside.
2. Combine cake mix, 1 cup oats, cheese, and 1/2 cup butter in large bowl and mix until crumbly. Reserve 1 cup of these crumbs. Add egg to remaining crumbs and mix until combined. Press into greased pan and bake at 350 degrees F for 10 minutes.
3. To reserved crumbs, add 1/4 cup oats, 2 tablespoons butter, walnuts, brown sugar, and cinnamon and mix well.
4. Remove crust from oven and spread with apple pie filling. Sprinkle with raisins or currants, if using, then top with reserved crumb mixture.
5. Bake 15-25 minutes longer until crumbs are golden brown. Serve warm with vanilla ice cream. 12 servings.
Title: Cinnamon Spritz Cookies
Ingredients:
- 3 1/2 flour
- 1 salt
- 1 ground cinnamon
- 2 vanilla beans
- 1 granulated sugar
- 1 1/2 unsalted butter
- 2
Instructions:
1. Preheat oven to 350 degrees F. Have ready ungreased baking sheets.
2. Whisk together the flour, salt and cinnamon. Using the tip of a paring knife, scrape vanilla seeds into a large bowl, and discard pods. Add sugar and beat with a mixer on medium speed for 3 minute. Ad butter and beat until pale and fluffy. Beat in egg yolks. Add flour mixture, and beat until just combined.
3. Attach a wreath disk to a cookie press. Divide dough into 3 portions. Fill press with dough. Press cookies onto baking sheets, spacing them 2 inches apart. Bake until barely golden 9-12 minutes. Immediately sprinkle cookies with cinnamon sugar. Let cool slightly, then transfer to wire racks to cool completely. Repeat with remaining dough. Cookies can be stored or up to 1 week.
Title: Mrs. Clancy's Chocolate Cake
Ingredients:
- 200 butter
- 3 margarine
- 1 1/2 sugar
- 3 eggs
- 1 1/2 self raising flour
- 1/3 milk
- 1 vanilla
Instructions:
1. Melt butter in a large saucepan, add cocoa and stir until smooth.
2. Add sugar, beaten eggs, flour, milk and vanilla.
3. Stir together and pour into a greased ring tin and bake at 170-180°C for approximately 30 minutes.
4. A Kuglehopf or Bundt tin works best.
Title: Lemon Poppy Seed Cake in a Jar
Ingredients:
- 3/4 poppy seed
- 1/2 butter
- 1 white sugar
- 5 eggs
- 1/3 sour cream
- 1 creme fraiche
- 1 1/2 lemon, juice and zest of
- 2 all-purpose flour
- baking powder
- confectioners' sugar
Instructions:
1. Bring all ingredients to room temperature. Preheat the oven to 350°F Generously butter and flour 4 wide-mouth pint canning jars or a tube pan. Tap out any excess flour. Sterilize jar lids by boiling.
2. Grind the poppy seeds in a mortar and pestle, or in a very clean coffee grinder.
3. In a large bowl, cream the butter and sugar until smooth. Add the eggs one at a time, beating well after each addition. Beat in the poppy seeds, sour cream, lemon zest and lemon juice.
4. Sift together the flour and baking powder. Add to the batter and whisk until blended. Divide batter between canning jars (a piping bag works well) or pour into tube pan.
5. Bake in preheated oven, 30-40 min for individual jars, 45-50 for tube pan. Cake is done when a toothpick comes out dry and nearly clean.
6. If using jars, allow to cool only 2-3 minutes to allow steam to escape, then screw on lids tightly. If using tube pan, allow to cool 10 minutes, then turn out onto a rack and allow to cool completely.
7. Jars will form a vacuum as they cool; the lid will no longer dimple when you push on it. Unmold jarred cake by removing lid, tapping carefully but firmly on counter (lay down a kitchen towel first) on base, then on all sides, then turn onto a plate and give a good shake.
8. Dust cake with confectioners' sugar before slicing and serving.
Title: Vegan Red Velvet Cake With Cream Cheese Frosting
Ingredients:
- 2 1/2 unbleached flour
- 1 1/2 raw sugar
- 8 margarine
- 1 soymilk
- 1/2 unsweetened applesauce
- 2 baking soda
- 1 1/2 lemon juice
- 1 vanilla extract
- 1 salt
- 1 vinegar
- 1 confectioners' sugar
- 2 vegan cream cheese
- 1 margarine
- 8 vanilla
- 8 soymilk
- 1
- 1/2 - 1
Instructions:
1. Preheat oven to 350 degrees. In a cup pour the milk and add the lemon juice. Let sit while preparing the next dew ingredients. This makes buttermilk. Cream together the margarine, vegan sugar and then add the applesauce and flour.
2. In a small bowl mix together cocoa and food coloring to form a slight paste. Add it to the creamed mixture. Mix the salt and flour together and add it to the batter alternating with the buttermilk in three batches, mixing after each addition. Add vanilla extract. Mix in baking soda and vinegar. Pour batter into 2 greased cake pans (I used round) and bake for 40 minutes or until toothpick comes out clean.
3. Frosting:.
4. Mix softened cream cheese and margarine together. Add vegan sugar vanilla and soymilk. Mixture will be very soft (almost a glue-like texture). After cake cools slightly put one layer on a plate and pour some frosting over so that it runs down the sides. Let cool a little more and add the next layer and repeat process.
Title: Spicy Cardamom Crisps
Ingredients:
- 1 1/3 sugar
- 1 butter
- 1 egg
- 2 dark corn syrup
- 1 water
- 1 vanilla
- 3 all-purpose flour
- 1 1/2 baking soda
- 2 ground cardamom
- 1/2 ground cinnamon
Instructions:
1. Combine sugar and butter in large bowl.
2. Beat at medium speed, scraping bowl often, until creamy.
3. Add egg, corn syrup, water and vanilla; beat until well mixed.
4. Reduce speed to low; add all remaining ingredients except almonds.
5. Beat until well mixed.
6. Divide dough into thirds.
7. Shape each third into 1/2-inch thick squares.
8. Wrap each square in plastic food wrap. Refrigerate until firm (1 to 2 hours).
9. Heat oven to 375°F
10. Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated), to 12x10-inch rectangle.
11. Cut into 2-inch squares using pastry cutter or sharp knife; cut squares diagonally in half to form triangles.
12. Place 1 inch apart onto ungreased cookie sheets.
13. Lightly press almonds into center of each cookie.
14. Bake for 7 to 9 minutes or until edges are very lightly browned and cookies are set.
Title: Brownie Trifle
Ingredients:
- 1 water
- 1/4 eggs
- 1/2 dry instant coffee
- 2 chocolate flavor instant pudding and pie filling mix
- 1 milk
- 1
- 2
- 1
- 3 1/4
Instructions:
1. Heat oven to 350F degrees.
2. Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs and stirring coffee into batter.
3. Bake and cool as directed.
4. Cut brownies into 1-inch squares.
5. Place half of the brownie squares in the bottom of a 3-quart glass bowl.
6. Prepare pudding mix as directed on package for pudding, Pour half of the pudding over brownies in bowl.
7. Top with half each of the toffee bits and whipped cream.
8. Repeat with remaining brownies, pudding, toffee bits and whipped cream.
9. Sprinkle with reserved toffee bits.
10. Cover and refrigerate at least 4 hours before serving.
11. Cover and refrigerate any remaining trifle (if you have any left, doubtful).
Title: Festival Fruit Salad
Ingredients:
- 2 1/2 unflavored gelatin
- 2 fresh lemon juice
- 2 plain yogurt
- 1/2 orange
- 1/2 banana
- 1 green seedless grape
- 1/2 unsweetened pineapple chunks
- 1/2
- 1/3
Instructions:
1. Sprinkle gelatin over 1/4 cup orange beverage, let stand 5 minutes to soften.
2. Combine remaining orange beverage with lemon juice in saucepan.
3. Bring to a boil.
4. Remove from heat, add softened gelatin and almond flavoring, stir until gelatin dissolves.
5. Chill until partially set.
6. Stir in yogurt.
7. Fold in orange, banana, grapes and pineapple.
8. Rinse 8x4-inch loaf pan with cold water, spoon gelatin mixture into pan.
9. Refrigerate at least 4 hours until set.
10. Unmold and cut into 1 1/2 inch slices to serve.
11. Diabetic- 2/3 cup or 1 slice; 1 fruits and vegetables choice.
Title: French Chocolate Brownies
Ingredients:
- 12 butter
- 1 butter
- 1/2 all-purpose flour
- 1/8 salt
- 6 bittersweet chocolate
- 3 eggs
- 1 sugar
- 1/2 vanilla extract
- 2/3 walnuts
- hazelnuts
Instructions:
1. Place a rack just below center of oven and preheat to 300 degrees.
2. Line an 8-inch-square pan with foil and brush with melted butter.
3. In a bowl, whisk flour and salt together.
4. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt remaining butter and chocolate together. Stir often and remove from heat when a few lumps remain. Stir until smooth.
5. In a mixer, beat eggs and sugar together until thick and pale yellow. Add chocolate mixture and vanilla and mix at low speed until smooth. Add dry ingredients and mix 30 seconds, then finish mixing by hand, adding nuts if using.
6. Pour into prepared pan and bake 50 to 60 minutes, until top is dry.
7. Let cool in pan, then lift out and cut into bars or wrap in foil.
Title: Butter Coffee Twists
Ingredients:
- 2 1/2 all-purpose flour
- 1/4 baking powder
- 2 instant coffee granules
- 1 hot water
- 3/4 butter
- 3/4 white sugar
- 1 egg
- 1 vanilla
- 1 water
- 1 powdered sugar
- 1 vanilla extract
- 1 1/2 warm water
- 1
Instructions:
1. Preheat oven to 350°F.
2. stir together flour and baking powder.
3. in a large mixing bowl combine 1 tsp hot water and coffee granules, stir until dissolved.
4. add butter beat with an electric mixer on medium speed for 30 seconds or until creamy.
5. add white sugar and beat mixture until fluffy.
6. add flour mixture a little at a time until well blended.
7. divide dough into 30 small balls.
8. keep half of the balls covered and chilled until ready to use.
9. lightl flour your work surface.
10. roll each ball into a 9 inch long rope, then twist slightly.
11. place on an ungreased cookie sheet.
12. combine the egg white and 1 Tbsp of water.
13. brush over cookies.
14. bake at 350 F for 10-12 minutes or until golden brown.
15. cool 1 minute on cookie sheet before transfering to wire cooling rack.
16. drizzle with icing while slightly warm.
17. Icing.
18. in a small bowl combine powdered sugar and vanilla extract,and enough water to achieve desired consistency.
19. beat until smooth.
Title: Strawberry Almond Parfait
Ingredients:
- 1 vanilla instant pudding mix
- 2 nonfat milk
- 1/4 strawberries
- 2 granulated sugar
- 2 amaretti cookie crumbs
- 1 1/2 mint sprig
Instructions:
1. In bowl, prepare pudding mix with milk as package directs, mixing in the almond extract; cover and refrigerate.
2. Sweeten strawberries with sugar; spoon about 3 tablespoons into each of six 8 to 10-ounce stemmed glasses.
3. Layer each with 3 tablespoons cookie crumbs and 1/3 cup pudding.
4. Top with the remaining strawberries and crumbs, dividing equally.
5. Garnish with mint sprigs.
Title: Lazy Chocolate Mousse
Ingredients:
- 2 chocolate instant pudding
- 2 non-dairy whipped topping
- 2 eggs
- 2 -4 instant coffee
- 1 coconut
- 1
Instructions:
1. In your mixing bowl start with your Rich whip mix until fluffy.
2. gradually add your eggs don't over mix.
3. gradually add your pudding until fully mixed.
4. Add your alcohol and coffee.
5. Spoon into cups and serve chilled with shredded something on top!
Title: Golden Lemon Pound Cake
Ingredients:
- 2/3 butter flavor shortening
- 1 1/4 sugar
- 2 lemon juice
- 1 milk
- 2/3 cake flour
- 2 1/4 salt
- 1 1/4 baking powder
- 1 eggs
- 3 confectioners' sugar
Instructions:
1. In a large bowl, cream shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon juice and extract. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with milk. Beat just until combined.
2. Pour into a greased and floured 9-in. x 5-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick comes out clean.
3. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Yield: 1 loaf.
Title: Easy Bake Oven Angel Cookies
Ingredients:
- 6 butter
- 3 sugar
- 3 brown sugar
- 1 salt
- 1/4 flour
- 1/8 cream of tartar
- 1/8 baking soda
Instructions:
1. Cream together butter, sugar and salt.
2. Add flour, cream of tartar, and baking soda.
3. Bake 5 minutes.
4. Make one dozen one inch cookies.
5. recipe makes 1 dozen.
Title: Golden Cinnamon Biscuits
Ingredients:
- 60 butter
- 1/3 golden syrup
- 2 brown sugar
- 2 caster sugar
- 1 1/2 self-raising flour
- 3 ground cinnamon
Instructions:
1. Combine butter, golden syrup and sugars in medium heavy-based pan, stir over low heat until butter is melted; cool for 5 minutes.
2. Stir in flour and cinnamon.
3. Roll rounded teaspoons of mixture into balls, pleace about 2cm (approx. 1 inch) apart on greased oven trays, flatten with a floured (or gluten free floured) fork until 1cm (just under 1/2 inch) thick.
4. Bake in hot oven (450F to 475F, or 230C to 230C, or Gas Mark 6) for about 12 minutes or until browned.
5. Stand 1 minute before lifting onto wire racks to cool.
Title: Barley Baked Pudding
Ingredients:
- 1 pearl barley
- 1 walnuts
- 1/2 currants
- 1/2 maple syrup
- 1/2 vanilla
- 2 eggs
- 2 1/2 milk
- 2 cinnamon
- 1 ginger
- 1/2 nutmeg
- 1/4 clove
Instructions:
1. Cook 1 cup pearl barley in enough water (I use pressure cooker, it cooks in 20 minutes).
2. Mix cooked barley, currants, walnuts, in 3 quart dish.
3. In a bowl combine maple syrup, vanilla, eggs and milk.
4. Pour over barley mixture and stir to mix well into barley mixture.
5. Bake in 350F for 30-35 minutes.