lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Éclairs
Ingredients:
- 1/2 water
- 1/2 milk
- 1/3 unsalted butter
- 1 granulated sugar
- 1/4 salt
- 1 all-purpose flour
- 4 eggs
- 4 granulated sugar
- 1/3 cornstarch
- 1/4 milk
- 1 3/4 ground ginger
- 1/2 cayenne pepper
- 1/4 bittersweet chocolate
- 4 unsalted butter
- 3 bittersweet chocolate
- 2 unsalted butter
- 2 corn syrup
- 2
Instructions:
1. In saucepan, bring water, milk, butter, sugar and salt to boil over medium-high heat until butter is melted. With wooden spoon, stir in flour until mixture forms ball and film forms on bottom of pan. Cook, stirring, for 1 minute.
2. Transfer to stand mixer or bowl. Beat for 30 seconds to cool. Beat in 3 of the eggs, 1 at a time, beating well after each addition until smooth and shiny.
3. Using piping bag fitted with 3/4-inch plain tip, pipe dough into 4-inch x 1-inch logs, 1 inch apart, onto parchment paper–lined baking sheets.
4. Whisk remaining egg with 1 tbsp water; brush over logs, gently smoothing tops if necessary.
5. Bake in 425°F (220°C) oven until puffed and golden, about 20 minutes. Reduce heat to 375°F (190°C); bake until golden and crisp, about 10 minutes. Turn off oven; let stand in oven for 25 minutes to dry. Transfer to rack; let cool completely.
6. Chocolate Spice Pastry Cream: In bowl, whisk together egg yolks, sugar and cornstarch; whisk in 1/4 cup of the milk. In saucepan, heat remaining milk, ginger and cayenne until small bubbles appear around edge; whisk into egg yolk mixture. Whisk in chocolate until melted. Pour back into saucepan; cook over medium heat, whisking constantly, until thickened, about 5 minutes. Remove from heat; whisk in butter until smooth. Scrape into bowl. Place plastic wrap directly on surface; refrigerate until cool, about 1 hour.
7. Chocolate Glaze: In heatproof bowl over saucepan of hot (not boiling) water, melt together chocolate, butter and corn syrup, stirring, until smooth. Remove from heat, keeping bowl over saucepan to keep warm.
8. Push chopstick or skewer through each éclair, end to end, to make channel. Using piping bag fitted with 1/4-inch (5 mm) plain tip, pipe pastry cream into each. Dip tops into glaze. Let stand until set, about 20 minutes.
Title: Banana Snow Pudding
Ingredients:
- 6 bananas
- 2 lemon juice
- 2 brown sugar
- 2 butter
- 30 caster sugar
- 3
- 1/2
Instructions:
1. Peel and slice bananas lengthwise.
2. Place in shallow ovenproof dish.
3. Sprinkle with lemon juice, jam and brown sugar.
4. Dot with butter.
5. Beat egg whites , gradually adding sugar, till firm and sugar is dissolved.
6. Spread over bananas.
7. Bake in moderate oven 10 minutes till golden brown.
Title: Mole Cake (German Maulwurftorte)
Ingredients:
- 4 butter
- 4 1/2 margarine
- 4 1/2 sugar
- 3 vanilla essence
- 1 sugar
- 4 all-purpose flour
- 2 cocoa powder
- 1/3 baking powder
- 4 hazelnut kernels
- 3 sour cherry
- 3 1/2 bananas
- 2 lemon juice
- 4 sugar
- 2 1/2 vanilla essence
- 2 sugar
- 3
- 1
Instructions:
1. Preheat oven to 325 degrees and grease the base of 10 inch round form.
2. Beat egg whites very stiff. Stir in the softened butter or margarine with a hand mixer until it becomes smooth. Gradually add sugar and vanilla sugar, stir until mixture has thickened. Add egg yolks one at a time, whisking with mixer at the highest setting.
3. Mix together cocoa powder and baking powder, sift, add the hazelnuts and grated chocolate to the egg mixture in 2 stages and stir briefly using the medium setting on your mixer.
4. Put the cake mixture in the springform and smooth the surface.
5. Place in oven for about 30 minutes.
6. Leave cake in tin for about 10 minutes after taking out of the oven.
7. After removing from form place on cooling rack.
8. When cool, scoop out cake with a spoon to a depth of 3/8 inch, leaving a rim of about 3/8 -3/4 inch. To ensure a neat rim, cut round the cake with tip of a knife before scooping out the middle.
9. Crumble the scooped out cake in a bowl.
10. For the filling drain the cherries and place on a paper towel.
11. Peel the bananas, cut in half lengthways, sprinkle with lemon juice and arrange in scooped out cake.
12. Arrange the cherries on top.
13. Whip the cream with sugar and vanilla sugar, spoon on the fruit to form a dome.
14. Sprinkle with the remaining crumbled cake.
15. Refrigerate for 1 hour before serving.
Title: Honey Cream Mousse
Ingredients:
- 1/2 honey
- 3 eggs
- 2 heavy cream
Instructions:
1. In a small saucepan or a double boiler, combine the honey and eggs over very low heat, whisking until the mixture is thick and bubbling.
2. Remove from the heat and let cool to room temperature.
3. In a large bowl, beat the cream until soft peaks form.
4. Slowly beat in the honey mixture, continuing to beat until well mixed and stiff peaks form.
5. Serve, or cover and chill until ready to serve.
Title: Grand Marnier Sauce
Ingredients:
- 2 sugar
- 1/3 flour
- 2 milk
- 1 heavy cream
- 1/2 Grand Marnier
- 1 vanilla
- 1
Instructions:
1. Beat egg yolks, sugar and flour with a electronic mixer until lightly lemon colored.
2. In a medium saucepan, heat milk and cream until bubbly around the edges.
3. Beat into yolk mixture.
4. Transfer to saucepan, cook gently over low heat, stirring constantly, until custard has thickened.
5. Stir in liqueur.
6. Serve warm or cold.
Title: Crock Pot Strawberry Dump Cake
Ingredients:
- 1 butter
- 1 margarine
- 1/2 black walnut
- 1/2 Cool Whip
Instructions:
1. Place pie filling in crock pot.
2. Combine dry cake mix and butter thoroughly, using fingers if necessary. The mixture will be crumbly. Sprinkle over the filling.
3. Sprinkle walnuts evenly over the top.
4. Cover and cook on low for 2 to 3 hours. (Mine took the full 3 hours.).
5. Serve in bowls topped with a dollop of Cool Whip.
Title: Old-Fashioned Pork Cake
Ingredients:
- 1 black coffee
- 1 fat pork
- 1 walnuts
- 1 raisins
- 1 dates
- 1 orange
- 1 brown sugar
- 4 all-purpose flour
- 7 baking soda
- 1 baking powder
- 1 ground cinnamon
- 1 ground nutmeg
- 1 applesauce
- 1 citron
- 1
Instructions:
1. Grease and flour 2 bundt pans. Preheat oven to 325 degrees.
2. Put pork and raisins in a large mixing bowl (6qt.+) and pour hot coffee over them; Set aside allowing some time to cool.
3. Sift together all measured dry ingredients; Mix in walnuts.
4. Stir pork mixture carefully in case the coffee is still hot. Slowly begin to add sifted dry ingredients with walnuts and combine together thoroughly.
5. Mix in applesauce and citron.
6. Pour into greased and floured bundt pans. Bake for 1-1/2 to two hours or until done.
Title: Date Nut
Ingredients:
- 2 eggs
- 3/4 Splenda sugar substitute
- 2 flour
- 1 baking powder
- 1 black walnut
- 1 dates
- cinnamon
Instructions:
1. Beat eggs well and add sugar.
2. Stir in flour and baking powder, then add nuts and dates.
3. Place in pan sprayed with cooking spray.
4. Sprinkle with cinnamon.
5. Bake at 350 for 30 minutes.
6. Serve with whipped cream.
Title: Kolachi
Ingredients:
- 1/2 butter
- 1 cream cheese
- 1 vanilla
- 1 flour
- 1/8 salt
- 1 egg
- 1 cold water
- 1/4 pecans
- 2 honey
- 1 cinnamon
- 1/3 dates
- 2 water
- 1/4 lemon zest
- 1/4 lemon juice
- 1 brown sugar
- 1/3 apricot
- 1 1/2 sugar
- 1/4 vanilla
- 3 cream cheese
- 1 1/2 sugar
- 1/4 vanilla
Instructions:
1. Combine butter and cream cheese in large bowl; beat with electric mixer at medium speed until smooth and creamy. Add in vanilla. Combine flour and salt in a small bowl, then gradually add to butter mixture, beating until it forms a soft dough. Divide dough in half and wrap in plastic to keep from drying out. Chill until firm.
2. Preheat oven to 375. Beat egg and water in a small bowl. Roll 1 ball out to 1/8" thickness. Cut with a round cookie cutter. Brush circle lightly with egg mixture. Spoon 1/2 tsp of filling onto center. Either fold circle in half and seal, or bring 3 edges of dough to center over filling and pinch firmly. Place on ungreased cookie sheets, brush with egg mixture. Bake 12 minutes or until golden brown. Let cool 1 minute, then remove from pan to cool completely. Store in a tightly covered container.
Title: Orange Cream Cheese Cookie Cups
Ingredients:
- 8 fat free cream cheese
- 3 skim milk
- 2 reduced-calorie margarine
- 1 all-purpose flour
- 1 Splenda granular
- 1/3 Splenda granular
- 2 orange zest
- 1 vanilla extract
- 2
- 1
Instructions:
1. Preheat oven to 350ºF. Coat two 12-cup miniature muffin pans with cooking spray; set aside.
2. To prepare cookie dough, in a large mixing bowl combine 2 ounces cream cheese, milk and margarine. Beat on low speed until blended.
3. In a small bowl, combine flour and 1 tablespoon splenda. Beat flour mixture into cream cheese mixture on low speed until blended.
4. Transfer cookie dough to a lightly floured surface and knead gently 4 times. Divide dough into 24 equal portions and press each portion into bottom and up sides of prepared muffin pans; set aside.
5. To prepare filling, in a food processor or large bowl combine remaining 6 ounces cream cheese, 1/3 cup sugar, egg, orange juice, zest and vanilla. Blend until smooth.
6. Spoon 2 teaspoons filling into prepared cookie cups. Bake until filling is set and edges are golden, 20 to 25 minutes. Cool on wire racks. Yields one cookie cup per serving.
Title: Lavender Shortbread Cookies
Ingredients:
- 1 unsalted butter
- 2/3 granulated sugar
- 1 vanilla extract
- 1/4 all-purpose flour
- 2 salt
- 1
- 1/8
Instructions:
1. Cream butter, sugar, vanilla, and lemon extract.
2. Add flour, lavender flowers, and salt. (If dough is sticky, add additional 1/4 cup of flour-- dough should be soft and not sticky.).
3. Chill 1-2 hours.
4. Preheat oven to 325 degrees.
5. On a lightly floured surface, roll out dough about 1/4 inch thick.
6. Cut out shapes with cookie cutters and place on ungreased cookie sheet).
7. Bake 10-15 minutes or until cookies are lightly browned around the edges.
8. Place cookies on cooling rack.
Title: Tarragon Peaches With Crumbled Roquefort
Ingredients:
- 4 Roquefort cheese
- 1/4 blue cheese
- 2 1/2 walnut oil
- 1 1/2 fresh tarragon
- 2
Instructions:
1. Place peaches in serving dish and sprinkle with blue cheese.
2. Whisk together oil and vinegar in a small bowl. Add salt and pepper if you wish.
3. Drizzle dressing over peaches, sprinkle with tarragon and serve.
Title: Lime Souffle With Blueberry Compote
Ingredients:
- 3/4 fresh blueberries
- 1 sugar
- 1 butter
- 2 all-purpose flour
- 1 salt
- 3/4 eggs
- 6 cream of tartar
- 1/2 lime, zest of
- 1 limes, juice of
- 2
Instructions:
1. Make blueberry compote and set aside.
2. Blueberry Compote: Simmer in saucepan on low until thickens (looking for a pie-filling like consistency), stirring occasionally. Set aside.
3. Lime Souffle:
4. Preheat oven to 350°F.
5. Grease 2-quart, oven-safe, round casserole dish with straight sides (such as Corningware) with nub of unmelted butter. Sprinkle dish with 1 tsp sugar, shaking so the pan is coated evenly on bottom and sides.
6. In a large bowl, using a hand mixer, beat 3/4 cup sugar with melted butter, flour, salt, and milk. Add egg yolks, lime zest, and lime juice. Mix until thoroughly combined. --DO NOT overwork mixture--.
7. In another bowl, beat egg whites and cream of tartar with remaining 1/4 cup sugar until stiff peaks form(when you lift the mixer from the whites, the tips stand up). Working in batches, gently fold in beaten egg whites into the egg yolk mixture.
8. Pour the mixture into prepared baking dish. Set dish in a 9x12 baking pan filled half an inch deep with very hot water. Bake for about 25 minutes, or until top has risen and is golden brown. (You may have the urge to open the oven door, don't. As this will let the hot air out and possibly result in a fallen souffle.).
9. Gently remove from oven. Serve immediately with a spoonful of warmed blueberry compote.
10. --Enjoy!---.
Title: Flan
Ingredients:
- 1 1/2 sugar
- 1/4 water
- 3 milk
- 3 eggs
- 4 pure vanilla extract
- 1
Instructions:
1. Preheat oven to 325°F.
2. Prepare an ice bath and set aside.
3. Place eight ramekins in two baking pans lined with kitchen towels or 8-inch round cake pan.
4. Bring a large pot of water to boil; keep hot until ready to use.
5. Meanwhile, in a small saucepan, heat 3/4 cup sugar with the water over medium heat; cook until sugar is dissolved, about 5 minutes.
6. Swirl pan occasionally, DO NOT STIR.
7. Wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming.
8. Increase heat to medium-high; continue cooking until caramel is amber, about 8 minutes, gently swirling pan to color evenly.
9. Remove from heat,and immerse bottom in ice bath for 3 seconds to stop cooking.
10. Dry bottom of pan.
11. Working quickly, pour about 1 tablespoon into each ramekin; OR pour all into cake pan and swirl to coat bottom evenly; set aside.
12. In a small saucepan heat milk over medium heat just until bubbles form around edges and milk starts to steam,5 to 6 minutes Turn off heat.
13. In a large bowl, whisk together yolks, eggs, and remaining 3/4 cup sugar until combined.
14. Slowly add hot milk whisking constantly.
15. Pour mixture through a fine sieve into clean bowl; skim off surface foam with a spoon.
16. Stir in Vanilla, and pour custard into ramekins or cake pan.
17. Carefully pour the hot water into baking pan until it reaches halfway up the side of ramekin or cake pan.
18. Bake until center is set when gently touched with finger, 30 to 35 minutes.
19. Remove from oven transfer to a wire rack to cool completely.
20. Cover with plastic wrap, and place in refrigerator to chill, at least 6 hours or overnight.
21. To unmold, run a sharp knife around edges and place a serving plate upside down over the top; invert and gently lift pan to remove.
22. Serve.
Title: 3 - Step Pastry
Ingredients:
- 1 1/2 flour
- 1/2 butter
- 125 Philadelphia Cream Cheese
Instructions:
1. Place all ingredients in food processor.
2. Pulse until mixture almost forms a ball.
3. Shape into a ball and refrigerate for 1 hour or until well chilled.
4. Roll out on lightly floured surface.
Title: Guava Mousse (Mousse De Guayaba)
Ingredients:
- 6 sugar
- 1 1/2 heavy cream
- 1 1/2 guava
- 1
Instructions:
1. Beat the egg whites and sugar in a large bowl until stiff peaks form.
2. In a separate bowl, whip the heavy cream until soft peaks form.
3. Fold the whipped cream and guava into the egg whites, in alternating batches.
4. Note: This mousse can be served immediately or frozen for later use.
Title: Rodgrod med Flode (Red Berry Dessert with Cream)
Ingredients:
- 1 mixed berry
- 1 water
- 150 -175 sugar
- 1/2 vanilla bean
- 4 cornstarch
- 50 raspberries
- 3 -5
Instructions:
1. Rinse berries.
2. Place them in a saucepan with the water and simmer for five minutes.
3. Pour berries into a sieve to drip into a bowl, pressing for juice.
4. Measure juice and pour back into saucepan, add vanilla and sugar to taste.
5. Bring juice to a slow boil.
6. Let boil one minute.
7. Pour into a serving dish, sprinkle with a bit of sugar and let cool.
8. Serve with chopped almonds, whipping cream and whole berries as decoration.
Title: 2 Minute Microwave Brownie in a Mug
Ingredients:
- 2 butter
- 2 water
- 2 flour
- 1 salt
- 1 sugar
- 2 -3 cocoa powder
- 1 vanilla extract
Instructions:
1. Add 2 tablespoons of butter or oil.
2. Melt butter.
3. Add 2 tablespoons of water.
4. Add a pinch of salt.
5. Add cocoa or chocolate powder (like Nesquik) (add as much as you want).
6. Add 1 tablespoon of sugar for chocolate powder (Nesquik) OR 2 tablespoons of sugar for cocoa powder.
7. Add 1 teaspoon of vanilla extract (OPTIONAL).
8. Stir it up.
9. Microwave it for 2 minutes.
10. ENJOY! :D.
Title: Flummery
Ingredients:
- 30 water
- 4 old-fashioned oatmeal
- 6 caster sugar
- 2 oranges
- 5 honey
- 2 brandy
- 4
- 2
- 5
Instructions:
1. Stir the soaked oatmeal and then strain off the liquid into a saucepan.
2. Discard the oatmeal.
3. Add the orange juice and sugar to the liquid, bring to the boil and boil, stirring continuously, for about 10 minutes, or until the mixture is very thick.
4. Allow to cool until tepid and then stir in the double cream.
5. Pour the mixture into one large flat dish or individual dishes and put into the refrigerator to set.
6. Allow approximately 1 hour.
7. When ready to serve, sprinkle with grated orange rind, pour over the honey, then the whisky or brandy and top with whipped cream.
Title: Glazing Chocolate
Ingredients:
- 1/2 boiling water
- 4
Instructions:
1. Blend frosting and hot water.
2. If needed, add a drop or 2 more water, according to how thin you need your glaze.
Title: Grandma Grace's Crunch Cake
Ingredients:
- 2 sugar
- 1 shortening
- 6 eggs
- 2 flour
- 1 vanilla
Instructions:
1. Cream sugar & shortening.
2. Beat in eggs, one at at a time.
3. Fold in flour on low.
4. Add vanilla.
5. Bake 1 1/4 hrs at 325 F in a tube pan.
Title: Rice Pudding
Ingredients:
- 2 rice
- 5 arborio rice
- 1 lemon
- 1 salt
- sugar
- milk
- water
- ground cinnamon
Instructions:
1. Rinse the rice in a strainer, then place in a deep saucepan and cover with water. Peel large strips of rind off of the lemon and set aside.
2. Over low heat and uncovered, cook the rice but do no stir. In a bowl, mix the beaten egg with some milk. When the water is drying, slowly pour in the egg mixture stirring continuously. Add more milk if the mixture is dry.
3. Once the rice is cooked, add the sugar and lemon rind and continue cooking until the pudding is just creamy. Do not over cook as the pudding will harden as it sets. Pour the rice into desert dishes, then sprinkle with cinnamon.
Title: Chocolate Meringue Stars
Ingredients:
- 3 vanilla extract
- 3/4 sugar
- 3/4 shortening
- 1/4
- 3
- 1
Instructions:
1. In a mixing bowl, beat egg whites and vanilla until soft peaks form.
2. Gradually add sugar, about 2 Tablespoons at a time, beating until stiff peaks form.
3. Gently fold in cocoa.
4. Place in a pastry bag with a large open star tip.
5. Line baking sheets with foil and coat the foil with nonstick cooking spray.
6. Pipe stars, about 1 1/4 in.
7. diameter, onto foil, or drop by rounded teaspoons.
8. Bake at 300 for 30-35 minutes or util lightly browned.
9. Remove from foil; cool on wire racks.
10. In a microwave or double boiler, melt chocolate and shortening; stir until smooth.
11. Dip the cookies halfway into glaze; place on waxed paper to harden.
Title: Mango With Sticky Rice (Kao Niew Ma Muang)
Ingredients:
- 1 rice
- 3/4 coconut milk
- 1/3 sugar
- 1/2 salt
- 3/4 coconut milk
- 1 salt
- 1/4 mangoes
- 2 -3 cashew nuts
Instructions:
1. Wash, scrub rice kernels with hands and rinse 5 times. Or wash in alum solution (if you are familiar with that process).
2. Soak rice 4 hours or overnight. Drain and steam in rice cooker 20-30 minutes. (I recommend following her process of folding loosely in cheese cloth or porous tea towel to steam).
3. Combine next three ingredients for macerating liquid (coconut milk, sugar, salt). Stir over medium heat until sugar dissolves. Remove from heat. When rice is done, stir in with macerating liquid, ensuring every kernel of rice is coated. Cover and let steep for at least 30 minutes. (Not over heat, but you could put back in rice steamer if turned off).
4. Combine next three ingredients for Coconut Sauce (coconut milk, rice flour, salt). Bring to a boil. Remove from heat.
5. Peel and slice mangoes. Arrange on plate with portion of rice. Drizzle rice with Coconut Sauce and garnish with crunchy mung beans.
Title: Beer Cake (slow Cooker)
Ingredients:
- 2/3 butter
- 1 1/2 brown sugar
- 3 eggs
- 2 1/2 flour
- 1 1/2 baking powder
- 1/4 baking soda
- 1 cinnamon
- 1/4 nutmeg
- 1 1/2 beer
- 1 walnuts
- 1 raisins
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Add eggs one at a time and mix well.
3. Add flour, soda, baking powder, cinnamon and nutmeg to creamy mixture alternately with beer.
4. Stir in walnuts and raisins.
5. Pour mixture into well buttered and floured cake pan that will fit into cooker.
6. Cover tin with four or five paper towels.
7. Put into cooker.
8. Put lid on cooker loosely to allow steam to escape.
9. Cook on high for 3 1/2 hours or until cake is done.
10. Remove pan from cooker and allow cake to cool on wire rack for 15 minutes before removing from pan.
11. Frost if desired.
Title: Chocolate Souffle
Ingredients:
- 1 1/2 sugar
- 5 butter
- 2 flour
- 2 salt
- 1/2 milk
- 3/4 eggs
- 3 pure vanilla extract
- 1
Instructions:
1. Butter 1 1/2 quart souffle dish and sprinkle with sugar.
2. In a saucepan heat chocolate, 2 T. sugar and 2 T. hot water. Set aside.
3. Melt butter then stir in flour and salt cooking over low heat for several minutes. Gradually stir in milk and cook to boiling point stirring well. The sauce will become smooth, then blend in chocolate.
4. Beat the egg yolks. Stir in a little bit of the chocolate sauce, mix it well then pour the yolks back into the saucepan. Stir in the vanilla and set aside to cool.
5. Preheat oven to 300 degrees.
6. Beat the egg whites until frothy then slowly add the remaining sugar. Continue to beat whites until stiff but not dry.
7. Stir 1/4 of the whites into the cooled chocolate sauce. Fold in the remaining whites.
8. Spoon into a souffle dish and bake for 35 to 40 minutes.
9. Serve with Whipped Cream.
Title: Molasses Cookies
Ingredients:
- 1 bacon fat
- 1 sugar
- 1 hot water
- 1 dark molasses
- 5 1/4 flour
- 2 baking soda
- 1 cinnamon
- 1 salt
- powdered sugar
- water
Instructions:
1. Cream together bacon fat and sugar.
2. Add hot water, molasses, baking soda, cinnamon and salt.
3. Stir flour in 1 cup at a time until all is thoroughly blended.
4. Chill dough at least 1 hour.
5. Flour rolling surface.
6. Roll chilled dough to 1/2" thick.
7. Cut with large round cookie cutter or juice glass.
8. Grease foil-covered cookie sheets.
9. Bake at 275 for 10 minutes.
10. Mix powdered sugar with small amount of water until spreading consistency is reached.
11. Frost cookies with glaze.
Title: Chocolate Toffee Cheese Ball
Ingredients:
- 8 cream cheese
- 1/2 butter
- 1/4 vanilla
- 3/4 powdered sugar
- 2 brown sugar
- 3/4 pecans
- 1/2
- 1/3
Instructions:
1. Mix cream cheese, butter and vanilla.
2. Stir in sugars and fold in chips and toffee bits.
3. Refrigerate 2 to 3 hours.
4. Form into a ball and roll in copped pecans.
5. Serve with graham crackers or apple slices.
Title: Healthy Date Balls
Ingredients:
- 1/2 butter
- 1/2 salt
- 1 dates
- 8 unsweetened dried shredded coconut
- 3
- 1
Instructions:
1. In a medium saucepan, combine syrup, butter, salt, and dates.
2. Heat to boiling; boil and stir constantly for five minutes.
3. Remove from heat; gently stir in cereal.
4. Immediately (you need to work it while warm) begin to roll into 1 1/2 inch balls; butter your hands to prevent sticking.
5. Roll each ball in coconut and cool on wax paper.
Title: Christmas Cake
Ingredients:
- 3 rum
- 3 brandy
- 3 cherry brandy
- 3 port wine
- 3 water
- 2 ground cinnamon
- 1/2 ground nutmeg
- 1/2 ground cloves
- 1/2 salt
- 1/2 vanilla extract
- 2 molasses
- 1 raisins
- 1 currants
- 8 prunes
- 4 self-raising flour
- 2 demerara sugar
- 4 butter
- 2 eggs
- 9
- 5
Instructions:
1. you will need 8"(20cm) square cake tin greased and lined with double layer of greaseproof paper.
2. One week before you intend to bake the cake put all the fruit and spice ingredients in a large pan. Stir well, and bring to a simmer on a very low heat. Simmer for 15 minutes.
3. Allow everything to cool,and pour into a large airtight container,glass or plastic.
4. Leave in the chiller for 7 days,stirring occaisionally.
5. When you are ready to bake the cake,pre heat the oven to 275 degrees.
6. Put all cake ingredients in a large bowl add eggs and whisk or beat to an even blend.
7. Now gradually fold in the fruit mixture until its evenly distributed. Spoon mixture into prepared tin.
8. Bake in the centre of the oven for 3 hours without opening the door. Cover with 2 thicknesses of greaseproof paper and bake for another hour, or until the centre feels springy when touched.
9. cool for 45 minutes then put on a wire rack to finish cooling.
10. Store in airtight box.
11. It's best kept for a month before cutting.
12. decorate as takes your fancy.