lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Peppermint Snaps
Ingredients:
- 350 dark chocolate
- 2 demerara sugar
- 4
Instructions:
1. Melt the chocolate in a bowl.
2. In another bowl combine the sugar with the peppermint and mix. Add the chocolate and then spread the mixture on a tray lined with cling film and place in the freezer until set.
3. Remove the chocolate from the freezer and break into pieces. Eat as they are or serve with coffee or mugs of hot chocolate.
Title: Orange Mousse With Almonds (Mousse A L'Orange Et Aux Amandes)
Ingredients:
- 115 caster sugar
- 4 egg
- 1 Grand Marnier
- 3 orange, zest of
- 2 icing sugar
- 300
- 1
Instructions:
1. Beat the sugar and all the eggs together in a bowl until pale yellow and creamy.
2. Beat in the Grand Marnier or wine and the ground almonds.
3. Set aside.
4. Warm the orange juice gently, almost to boiling point.
5. Remove from the heat and alow to cool a little.
6. Pour slowly over egg mix, whisking with an electric whisk.
7. Stir in the orange zest with a wooden spatula.
8. Pour the mixture into 4-6 ramekins.
9. Place in a bain-marie and bake in a preheated oven at 160C/gas mark 3 for about 35 minutes, until lightly set.
10. Serve warm or chilled, lightly dusted with sugar and sprinkled with toasted almonds.
Title: Cinnamon Pecan Bars
Ingredients:
- 1 egg
- 1/2 butter
- 1 light brown sugar
- 1/4 salt
- 3 cinnamon
- 1 vanilla
- 2 flour
- 1 pecans
Instructions:
1. Beat egg.
2. Combine next 5 ingredients, then beat in 1/2 of the beaten egg.
3. Stir flour until fluffy and gradually stir into butter/sugar mixture.
4. Stir in the nuts.
5. Press this dough into 13" X 10" greased pan and brush the other 1/2 of the egg on top.
6. Bake at 275 degrees for 1 hour.
7. Cool for 10 minutes and cut into even-sized bars.
Title: Classic French Crepes Beurre-Sucre (Butter and Sugar)
Ingredients:
- 1 Basic Whole Wheat French Crepes
- 1 butter
- 1 sugar
Instructions:
1. Amounts can be adjusted according to personal taste and the size of your crepes.
2. Cut the butter into little pieces.
3. Put 1-2 little pieces of butter into a skillet and put the crepe on top of them.
4. Scatter the rest of the little pieces of butter over the top of the crepe.
5. Let them melt a little.
6. Sprinkle the sugar over the melty butter.
7. After a few seconds, the sugar will be starting to melt into the butter a little bit but will still be somewhat granular.
8. Fold the left third of the crepe over the middle, then fold the right third over that, and let the folded crepe heat in the pan for a few more seconds.
9. Remove the crepe from the pan and eat it hot-- the sugar should be mostly melted into the butter, with a hint of pleasantly grainy sugariness at moments.
Title: Sour Cream Cake
Ingredients:
- 2 eggs
- 1 sugar
- 1 sour cream
- 1 1/2 flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1/2 ground nutmeg
- 1/2 ground cinnamon
- 1/2 raisins
- 1 sultana
Instructions:
1. Preheat oven to 350°F.
2. Beat egg yolks well; add sugar and sour cream and blend thoroughly.
3. Sift remaining dry ingredients together.
4. Add with nuts and raisins to the first mixture, stirring only until no more dry flour is evident.
5. Fold in stiffly beaten egg whites.
6. Pour into an 8 x 8" pan which has been lined with waxed paper.
7. Bake for about 40 minutes or until cake tests done.
8. Frost when cool.
Title: Marie's Pistachio Clouds
Ingredients:
- 1 crushed pineapple
- 1 instant pistachio pudding mix
- 3 1/2 mini marshmallows
- 1
Instructions:
1. In a large bowl combine pudding mix and pineapple juice, and set aside to thicken.
2. Meanwhile, strain the pineapple to remove the rest of the liquid.
3. Fold the whipped topping into the pudding mixture. Add marshmallows, and pineapple, and gently fold until combined.
4. That's it! It is so easy. When my sis told me about this, I was a bit skeptical, I will admit, but it is just wonderful! Great on a warm night. I hope you like it!
Title: Ginger Icebox Cookies (Vegan)
Ingredients:
- 1 margarine
- 1 butter
- 4 1/2 sugar
- 1 flour
- 1 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 1/4 molasses
- water
Instructions:
1. Beat butter at medium speed until creamy; gradually add in sugar and beat well.
2. Combine flour, baking soda, ginger, and cinnamon; add to to butter mixture, alternating with molasses and water.
3. Dough will be very soft. Cover and chill for 2 hours.
4. Divide dough into 4 equal portions; shape into 9 inch rolls.
5. Wrap each in wax paper and freeze for at least 2 hours.
6. When ready to bake, preheat oven to 350°F.
7. Cut dough into 1/4 inch thick slices, and place on lightly greased cookie sheets.
8. Bake for 10-12 minutes.
9. Cool for 3 minutes on cookie sheet before transferring to wire racks to cool completely.
Title: Pfeffernusse
Ingredients:
- 1/4 butter
- 2 margarine
- 2 brown sugar
- 1 1/2 eggs
- 3 1/4 baking soda
- 1/2 all-purpose flour
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/4 ground cloves
- 1/2 ground ginger
- 1 1/2 salt
- 1/4 pecans
- candied citron peel
Instructions:
1. In a large bowl, with a mixer on medium speed, beat 1/2 cup butter and the brown sugar until well blended.
2. Add eggs and beat until smooth.
3. In a small bowl, stir baking soda in 1 tablespoon hot water until dissolved; beat into butter mixture.
4. In a medium bowl, mix flour, cinnamon, nutmeg, cloves, ginger, and salt.
5. Add to butter mixture, stir to mix, then beat until well blended.
6. Stir in pecans and citron.
7. Divide dough in half and shape each portion into a log about 11 inches long and 1 1/2 inches in diameter.
8. Wrap logs separately in waxed paper and freeze until firm enough to slice, at least 1 hour.
9. Unwrap dough.
10. Cut logs crosswise into 1/4-inch-thick rounds and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
11. Bake cookies in a 350° regular or convection oven until lightly browned, 8 to 12 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking.
12. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Title: Grandma Ruby's Apple Cake
Ingredients:
- 1 3/4 sugar
- 2 flour
- 1 baking soda
- 1 eggs
- 3 cinnamon
- 1 vanilla
- 1 apples
- 2 salt
- 1 raisins
- 1 dried cranberries
- 1
Instructions:
1. Mix first four ingredients than the rest. Batter will be thick.
2. Spread into 8” or 9" square cake pan that has been greased and floured. Bake @ 350* for about 50-60 minutes until center comes out clean on a toothpick. Cool and serve with dollop of whipped topping.
Title: Poached Pear Delight
Ingredients:
- 1/2 vanilla
- 2 sweet dessert wine
- 3 brown sugar
- 1 cinnamon stick
- 4 pears
- 1/3 maple syrup
- 1 1/2 ground cinnamon
- 1/4 vanilla ice cream
- 2 crystallized ginger
- 3
Instructions:
1. PEARS: Combine first 4 ingredients in medium saucepan; heat& stir over medium-high heat until sugar is dissolved.
2. Add pears& bring to a boil.
3. Reduce heat to medium-low, cover& cook for about 30 minutes, turning pears several times, until they are tender.
4. Remove pears from poaching liquid to medium sized bowl.
5. Remove& discard cinnamon stick from poaching liquid; boil liquid for about 10 minutes, without stirring, until slightly thickened.
6. Pour over pears; cool, cover& chill overnight or for at least 8 hours, turning pears occasionally.
7. ICE CREAM: Line a baking sheet with parchment or waxed paper.
8. Combine almonds, maple syrup& cinnamon in a small bowl and place on prepared baking sheet; cook in preheated 375F oven for about 10 minutes, stirring once, until almonds are golden.
9. Cool& chop.
10. Put ice cream, ginger& almond mixture into a separate medium bowl& mix well.
11. Cover& freeze overnight or at least 8 hours until firm.
12. ASSEMBLY: About 30 minutes before serving, remove pears& their liquid from the refrigerator.
13. Just before serving, place pears into serving dishes, divide& drizzle poaching liquid over pears and place 2 scoops of ice cream beside each pear.
Title: Grasshopper Parfaits for 2
Ingredients:
- 1 white Creme de Cacao
- 1 green creme de menthe
- 1 - 1 1/2 vanilla ice cream
Instructions:
1. Mix creme de cacao and creme de menthe. Alternate layers of ice cream and 1 tablespoon liqueur mixture in each of 2 parfait glasses.
2. Place in freezer until serving time.
3. Can use frozen vanilla yogurt.
Title: Mandarin Rice Pudding
Ingredients:
- 2 1/2 cooked rice
- 1 evaporated milk
- 1/2 white sugar
- 1/2 butter
- 3 vanilla
- 1 eggs
- 3 raisins
- 1/2 mandarin orange section
- 1
Instructions:
1. Combine all ingredients except mandarin oranges.
2. Mix well.
3. Place in lightly buttered crockpot.
4. Cover and cook on Low for 4 to 6 hours or High for 2 to 3 hours.
5. Stir after first 30 minutes.
6. Stir in mandarin oranges during last half hour.
7. Serve warm.
Title: Banana Pudding
Ingredients:
- 3 1/2 all-purpose flour
- 1 1/3 sugar
- 1 salt
- 3 eggs
- 3 milk
- 1 vanilla extract
- 1 bananas
- 6 sugar
- 1/4 sugar
- 2 vanilla extract
- 1
Instructions:
1. Combine flour, 1 1/3 cups sugar and salt in a heavy sauce pan.
2. Beat egg yolks; combine egg yolks and milk, mixing well.
3. Stir into dry ingredients; cook over medium heat, stirring constantly, until smooth and thickened.
4. Remove from heat; stir in 1 teaspoon vanilla.
5. Layer one-third of wafers in a 3-qt baking dish.
6. Slice bananas, and layer over wafers.
7. Pour one-third of custard over bananas.
8. Repeat layers twice. Beat egg whites (at room temperature) until foamy.
9. Gradually add 1/4 cup plus 2 tablespoons of sugar, 1 tablespoon at a time, beating until stiff peaks form.
10. Add 1 teaspoon vanilla, and beat until blended.
11. Spread meringue over custard, sealing edges of dish.
12. Bake at 425° for 10-12 minutes or until golden brown.
Title: Individual Dark Chocolate Pudding Cakes
Ingredients:
- 1/2 all-purpose flour
- 1 baking powder
- 3/4 ground cinnamon
- 1/8 salt
- 1/4 unsalted butter
- 1 sugar
- 1/3 pure vanilla extract
- 1/4 white chocolate
- 1/4 granulated sugar
- 1 light-brown sugar
- 2 1/2 boiling water
- 2 1/2
- 1/4
- 3/4
Instructions:
1. Make the batter: Preheat oven to 350 degrees, with rack in center. Sift together flour, cocoa powder, baking powder, cinnamon, and salt into a medium bowl; set aside.
2. Stir together butter, sugar, and vanilla in another medium bowl. Stir in flour mixture and milk, then the chocolate.
3. Make the topping: Stir sugars in a small bowl, smoothing any lumps. Sift in cocoa powder; stir to combine.
4. Place 3 ramekins (each 3 1/2 inches in diameter and 1 1/2 inches deep) on a baking sheet. Pour in batter.
5. Sprinkle with topping. Pour 1/4 cup boiling water into each. Bake until set, 25 to 28 minutes. Top with ice cream; serve immediately.
Title: Orange Cranberry Cake
Ingredients:
- 1 eggs
- 3 cranberry sauce
- 1 cream cheese
- 1 Cool Whip
- 1/2
- 3
- 8
Instructions:
1. preheat oven 350. butter and flour 13x9 cake pan.
2. mix box cake, eggs, juice, and oil. fold in cranberries.
3. bake 33-40 minute.
4. frosting:.
5. beat cream cheese and juice til fluffy.fold in cool whip. you can add more cream cheese or OJ for a stronger flavor.
6. spread on cooled cake.
7. optional, add sliced strawberries to the top of cake.
Title: Peanut Butter Dandy Cake (Chocolate Cake)
Ingredients:
- 2 flour
- 2 sugar
- 1 baking soda
- 1/2 salt
- 1 butter
- 1 water
- 1/3 cocoa powder
- 3 eggs
- 3/4 sour cream
- 1/2 vanilla
- 3/4 creamy peanut butter
- 1 shortening
- 2
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a 15 1/2"x10 1/2"x1" jelly roll pan.
3. In a large bowl, sift flour, sugar, baking soda, and salt.
4. In a small saucepan, mix water, butter, and cocoa.
5. Warm over medium heat, stirring occasionally, until mixture boils; boil and stir 1 minute.
6. Pour over flour mixture; beat just until blended (batter will be thin).
7. Add eggs, sour cream, and vanilla; beat until well blended.
8. Pour into jelly roll pan.
9. Bake until cake tester inserted in center comes out clean (25-30 minutes).
10. Spread peanut butter over warm cake.
11. Cool completely in pan on wire rack.
12. Microwave chocolate chips and shortening in a small microwave-safe bowl, on HIGH for 1 1/2 minutes; stir.
13. If needed, microwave for an additional 15 seconds at a time, stirring after each heating, just until chocolate is melted.
14. Carefully spread chocolate over top of peanut butter, covering it completely.
15. Allow topping to set; cut into squares.
Title: Holiday Cake
Ingredients:
- 1 cream cheese
- 1 1/2 sugar
- 3/4 real butter
- 4 eggs
- 1 1/2 flour
- 2 1/2 baking powder
- 1 1/2 walnuts
- 1 1/2 maraschino cherries
- 1 1/2
Instructions:
1. Cream together 1 1/2 sticks butter, sugar, cream cheese, and almond extract. Mix well. Add eggs, one at a time and mix well after each addition. Add baking powder and flour, mixing well.
2. Drain the cherries and chop in half and set aside 8 halves to decorate the top of the cake.
3. In a separate bowl, mix a small amount of flour with the cherries and fold into the cake mixture being careful not to crush. Add the nuts,
4. Pour the entire mixture into a 10-inch bundt pan and bake at 350F for 45 minutes - 1 hour. Take the cake out of the oven and immediately turn upside down on a dish.
5. After the cake has cooled, glaze the top with a mixture of confectioners sugar and water. Drizzle over the top of the cake allowing it to drip down the sides.
6. Decorate with cherries and walnuts along the top.
Title: So Easy Cream Cheese Icing
Ingredients:
- 1 1/2 powdered sugar
- 1 cream cheese spread
Instructions:
1. Set Cream Cheese out to soften.
2. In Large mixing bowl, add powdered sugar and cream cheese.
3. Mix with mixer until smooth.
4. Spread evenly over cake.
5. Enjoy!
Title: Heavenly White Cake
Ingredients:
- 8 all-purpose flour
- 8 cake flour
- 2 baking powder
- 1 salt
- 1 unsalted butter
- 10 brown sugar
- 11 granulated sugar
- 2 vanilla extract
- 1 milk
- 1 1/2
Instructions:
1. Preheat oven to 325°.
2. Coat 2 8-inch cake pans with cooking spray and line with parchment paper.
3. Sift together the flours, baking powder and salt.
4. Cream the butter and sugars together in a large mixing bowl until light and fluffy.
5. Add vanilla and the egg whites, scraping down the sides of mixing bowl.
6. Mix again until fluffy.
7. Add the sifted flour mixture in three batches, alternating with three batches of milk, and ending the additions with flour.
8. Mix each addition just until combined; do not overmix or the cake will be dry.
9. Pour batter into prepared pans.
10. Bake for 30- 35 minutes, or until cake tests done.
11. Let the cakes cool completely in the pans on wire racks.
12. Wrap and refrigerate (cake still in pan) until ready to decorate.
Title: Apple Walnut Cake (7" Springform Pan)
Ingredients:
- 3/4 soft silken tofu
- 1 vanilla
- 1/2 all-purpose flour
- 1 1/2 baking soda
- 3/4 salt
- 3/4 cinnamon
- 1 allspice
- 1/4 walnuts
- 1 pecans
- 1 apples
- 1/2
- 1 1/2
Instructions:
1. Chop the nuts and dice the apples.
2. Preheat the oven to 350'F.
3. In a large bowl combine the oil, sugar, tofu and vanilla.
4. In a separate bowl sift the flour, baking soda and salt.
5. Add the dry ingredients to the wet and stir by hand, about 200 strokes until thoroughly mixed.
6. I would probably use my mixer for this.
7. Fold in the nuts and apples. The batter should be stiff.
8. Pour into an greased 7" spring form or bundt pan, or a loaf pan. Cook for 45 minutes or until wooden skewer stuck in the middle comes out clean.
9. Cool for 5 minutes in the spring form pan, then remove the sides and continue to cool on a wire rack. Leave the metal bottom piece on until totally cooled.
10. This would be delicious with a Vanilla Icing.
11. Bon Appetit!
Title: Rosemary Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 confectioners' sugar
- 1 eggs
- 2 vanilla
- 1 baking soda
- 1 cream of tartar
- 1 flour
- 4 fresh rosemary
- 2
Instructions:
1. Combine all ingredients, except rosemary in mixer bowl.
2. Mix thoroughly.
3. You may need to add a little more flour is dough appears sticky.(honestly depends on weather outside).add just a tbls at a time.
4. Add rosemary and gently mix into the batter.
5. Form into small balls and place on ungreased cookie sheet.
6. Flatten each with the bottom of glass dipped in sugar.
7. Bake at 375*. Check after 6 minutes. Turn pan and bake another 2-4 minutes until cookies are pale golden brown and firm to touch.
8. Baking times depend on how large you form your cookies.
9. Do not overbake.some residual heat always remains after you take cookies from oven.
Title: Caramel Frosting I
Ingredients:
- 3 sugar
- 1 all-purpose flour
- 1 milk
- 3/4 butter
- 1 margarine
- vanilla extract
Instructions:
1. Sprinkle 1/2 cup sugar in a shallow, heavy 3 1/2 quart Dutch oven; cook over medium heat, stirring constantly, until sugar melts (sugar will clump) and syrup is light golden brown. Remove from heat.
2. Combine remaining 2 1/2 cups sugar and flour in a large saucepan, stirring well; add milk, and bring to a boil,stirring constantly.
3. Gradually pour about one-fourth of hot misture into caramelized sugar, stirring.
4. constantly; add remaining hot mixture (mixture will lump, but continue stirring until smooth).
5. Return mixture to heat; cover and cook over low heat 2 minutes. Uncover and cook, without stirring, over medium heat until a candy thermometer reaches 238 degrees. Add butter, stirring to blend. Remove from heat, and cool, without stirring, until temperature drops to 110 degrees (about 1 hour). Add vanilla, and beat with a wooden spoon or at medium speed of an electric mixer, until of spreading consistency (about 20 minutes).
Title: Churros from Casa Marcela
Ingredients:
- 1 1/3 water
- 1 unsalted butter
- 1 salt
- 1 1/3 all-purpose flour
- 1/4 granulated sugar
- 1/2 ground cinnamon
Instructions:
1. Line a baking sheet with parchment paper.
2. Combine the water, butter, and salt in a large, heavy pot and bring to a boil. Remove from the heat, add the flour, and mix with a wooden spatula until combined. Let the dough sit until cool enough to handle, about 5 minutes. Knead the dough until smooth, about 1 minute. Place half of the dough in a piping bag fitted with a large open star tip. Pipe 4-inch-long churros onto the prepared baking sheet. Repeat with the remaining dough.
3. Combine the sugar and cinnamon on a large platter. Set aside.
4. Meanwhile, heat 4 to 5 inches of vegetable oil in a large Dutch oven until it registers 365 degrees F on a deep-fry thermometer. Add the churros in batches of three and fry, flipping once, until deep golden brown all over, about 4 minutes. Using a slotted spoon, transfer the churros to a paper towel–lined baking sheet to drain.
5. Roll the churros in the cinnamon-sugar mixture. Serve immediately.
6. Recipe courtesy of Casa Marcela by Marcela Valladolid. Get the book here: https://www.amazon.com/Casa-Marcela-Recipes-Stories-Californias/dp/054480855X.
Title: Chilean - Suspiro Limeno
Ingredients:
- 1 sweetened condensed milk
- 1 evaporated milk
- 1 vanilla extract
- 2 confectioners' sugar
- 2 ground cinnamon
- 1
- 1/4
Instructions:
1. Whisk together the sweetened condensed milk, evaporated milk, vanilla, and egg yolks in a saucepan.
2. Place over medium-low heat and gently cook until the mixture thickens, stirring constantly with a wooden spoon, about 30 minutes.
3. Pour into a heatproof serving dish and set aside.
4. Whip the egg whites with confectioners' sugar to stiff peaks.
5. Spread meringue on top of milk mixture.
6. Refrigerate until cold, about 3 hours.
7. Sprinkle with cinnamon before serving.
Title: Simple and Delicious Dip for Fruit
Ingredients:
- 300 marshmallows
- 2 brandy
Instructions:
1. Place cream and marshmallows in double saucepan.
2. Stir till melted.
3. Add brandy or liqueur of your choice.
4. Place a bowl of this in centre of a fruit platter.
Title: Hand Me Down Molasses Cookies
Ingredients:
- 1 molasses
- 1 1/2 brown sugar
- 1 shortening
- 1 egg
- 4 flour
- 4 baking soda
- 4 vinegar
- 1 cinnamon
- 1 ginger
- 1 salt
Instructions:
1. in a pot mix molasses, brown sugar and shortening. let come to a boil( only until bubbles form). cool. in a small bowl mix egg,vinegar and soda add to first mixture.
2. add spices to flour and sift into above mixture. roll out on floured board. cut with cookie cutter. bake in moderate oven (325) for 5 to 10 minute this recipe can be doubled and i find if you chill dough they roll out better.
Title: Pineapple Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1 egg
- 8 crushed pineapple
- 1 1/2 flour
- 1 baking soda
- 1/2 salt
- 1/4 nutmeg
- 1/2
Instructions:
1. mIx together dry ingredients.
2. Cut in shortening until crumbly.
3. Then drop tables on a baking sheet.
4. Sprinkle with nuts and pineapple.
5. Bake at 350 until done.
6. Let cool.
Title: Hot Orange Dessert Soup
Ingredients:
- 2 sugar
- 1/4 cornstarch
- 2 oranges
- 2 vanilla extract
- 1/4
- 1/16
Instructions:
1. In a small saucepan, combine orange juice, sugar, and cornstarch. Mis well, stirring until cornstarch is completely dissolved.
2. Bring mixture to a boil over medium heat, stirring constantly. Continue to cook and stir, 1 to 2 minutes. Remove from heat and add orange pieces and extracts. Mix well, spoon into small bowls and serve right away.
Title: Cupa Cupa Cup
Ingredients:
- 1 self-rising flour
- 1 sugar
- 15
Instructions:
1. Mix flour and sugar.
2. Gently mix in fruit cocktail.
3. Bake in small casserole dish at 350 degrees for about 30 minutes, till bubbly and golden brown.
4. Mixture will double in size while baking.
5. Can be served warm or room temperature.
6. Top with vanilla ice cream or whipped cream.
Title: Helene's Date Balls
Ingredients:
- 250 dates
- 180 margarine
- 3/4 sugar
- 1 egg
- 1 coconut
- 100
Instructions:
1. Boil the dates, margarine and sugar together.
2. Remove from heat.
3. Add the egg and mix it in very quickly before the heat of the mixture cooks it.
4. Add the cookie crumbs.
5. With wet hands form the mixture into balls.
6. Roll in coconut and chill in refrigerator.
Title: Grapes Romanov
Ingredients:
- 6 -8 green grapes
- 1 light brown sugar
- 1 sour cream
- nutmeg
Instructions:
1. Wash the grapes and while still wet, pull them from the stems and place them in the dish from which they will be served.
2. Sprinkle the brown sugar over the grapes, and roll them around in the sugar until they are completely coated.
3. Top the grapes with the sour cream and refriger- ate for 4 hours or overnight.
4. Just before serving, place the grapes into individual dessert dishes and sprinkle about 1/4 1teaspoon of nutmeg over each serving-- (more or less according to your taste.).
Title: Spiced Pear Cake
Ingredients:
- 250 butter
- 1 brown sugar
- 2 eggs
- 1/4 golden syrup
- 1 1/3 plain flour
- 1 bicarbonate of soda
- 3 mixed spice
- 2 pears
- icing sugar
- vanilla custard
Instructions:
1. Preheat oven to 180C (160C fan forced).
2. Grease and line a 30cm x 30cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
3. Using an electric mixer, beat butter and sugar in a small bowl until pale and creamed and then beat in eggs, one by one, until combined.
4. Stir in golden syrup, then transfer mixture to a large bowl and sift flour, bicarbonate of soda, mixed spice over butter mixture and add 1/4 cup hot water, stirring until just combined and then spread mixture into prepared pan, smooth surface.
5. Peel, core and quarter pears and slice thinly and then arrange pear, overlapping slightly, over cake mixture in pan and then bake for 40 to 45 minutes or until a skewer inserted at centre comes out clean.
6. Remove cake from oven, then stand in pan for 5 minutes and then transfer to a wire rack to cool completely.
7. Dust with icing sugar and serve with custard.
Title: Gluten Free Chocolate Cupcakes
Ingredients:
- 1/4 cocoa powder
- 1/4 sea salt
- 1/4 baking soda
- 1/2 eggs
- 3
- 1/4
- 1/2
Instructions:
1. In a medium bowl, combine coconut flour, cocoa powder, salt and baking soda.
2. In a large bowl, blend together eggs, oil and agave.
3. Blend dry ingredients into wet thoroughly.
4. Line a cupcake tin with paper liners and scoop a scant 1/4 cup into each.
5. Bake at 375° for 20-22 minutes.
6. Cool and cover with vegan "buttercream" chocolate frosting (http://www.elanaspantry.com/vegan-chocolate-frosting/).
7. Serve.