lumicero/recipes-ing2inst huggingface dataset:
Title: Mango Mousse
Ingredients:
- 3 gelatin
- 80 water
- 1 mango
- 50 caster sugar
- 1 lemon
- 150
- 2
Instructions:
1. Sprinkle gelatine over hot water in a small bowl.
2. Stir to dissolve.
3. Cool for 10 minutes.
4. Peel mango.
5. Slice the flesh away from the large flat stone.
6. Reserve a few thin slices for decoration.
7. Puree the remaining mango in a blender or food processor with the castor sugar& lemon rind.
8. Whisk cream until it is thick.
9. Pour in the mango mixture& fold through until evenly blended.
10. Pour in the cooled gelatine.
11. Stir well.
12. Whisk egg whites until stiff.
13. Fold gently through the mango mixture until completely combined.
14. Transfer to serving glasses.
15. Leave to set in the fridge for 1-2 hours.
16. Decorate with the sliced mango and fresh flowers, if desired.
17. Serve and enjoy!
Title: Reduced Fat Eclair Cake
Ingredients:
- 1 water
- 1 flour
- 1/2 butter
- 1 Egg Beaters egg substitute
- 2 vanilla instant pudding mix
- 3 skim milk
- 1 light cream cheese
- 1 fat-free cool whip
- 1/4
Instructions:
1. Heat oven to 400°F
2. In a sauce pan, heat water and butter to boiling.
3. Stir in flour until forms a ball.
4. Remove from heat and gradually beat in egg beaters.
5. Spread dough onto ungreased jelly roll pan.
6. Bake for 30 minutes.
7. Prepare pudding as directed using 3c. milk.
8. Blend in softened cream cheese.
9. Spread cream cheese mix over cooled cake.
10. Spread whipped topping over pudding mixture.
11. Drizzle chocolate syrup over top.
12. Chill and serve cold.
13. (You can substitute no sugar added pudding if you want to reduce calories further.
Title: shortbread sampler
Ingredients:
- 2 butter
- 3 flour
- 1 icing sugar
- 1/4 - 1/2 pistachios
- 1/4 - 1/2
- 6 -8
Instructions:
1. preheat oven to 350* mix flour, butter and icing sugar together~blend well.
2. form into balls a bit smaller than golf balls.
3. place on cookie sheet about 2 inches apart.
4. slightly flatten-- very slightly.
5. bake for 15-17 mins.
6. until golden.
7. watch to not overbake.
8. cool on wire rack.
9. melt chocolate on low heat.
10. cool.
11. dip about 1/3 of the cookie in chocolate.
12. let excess drip off.
13. dip into crushed pistachios.
14. do the same with next 12 cookies but dip in skor bits.
15. put some melted chocolate in ziploc baggie snip off one corner or use a icing bag and drizzle over some plain cookies.
16. you will end up with 3 types 12 each kind:chocolate dipped with pistachios, chocolate dipped with skor bits and chocolate drizzle.
Title: Sugar Free Cake Frosting
Ingredients:
- 1 sugar-free instant pudding mix
- 1 milk
- 2
Instructions:
1. Pick your favorite flavor of sugar free instant pudding mix.
2. YOU MUST DO THIS! Take 2 tablespoons of milk and dissolve the pudding mix into it before adding the Cool Whip by folding it in gently. (This will get rid of any graininess). WARNING! If you over mix this, the frosting will become grainy or sticky!
3. Fold into the thawed whip topping.
4. Spread on cake or dip cookies, fruit or spoon now and eat!
5. Keep leftovers refrigerated.
6. My aunt has added drained pineapple or mandarin oranges and coconut into the frosting after step 2 (they are folded into the Cool Whip with the pudding/milk mixture).
Title: Marmite and Cheddar Cheese Tea Cake
Ingredients:
- 80 butter
- 1 margarine
- 200 egg
- 2 sugar
- 375 salt
- 10 flour
- 250 baking powder
- 125 milk
- 125 butter
- 10 margarine
- cheese
Instructions:
1. Preheat oven to 190 degrees Celsius
2. Grease a 23cm oven-proof dish.
3. Cream butter and sugar.
4. Add egg and beat well.
5. Sieve cake flour, baking powder and salt together.
6. Stir the flour mixture and milk alternately into egg mixture.
7. Pour dough mixture into a ring mould and bake for about 25 minutes.
8. For the topping, melt the butter and marmite. Pour while hot, over cooled cake. Sprinkle grated cheese over just before serving.
Title: Lemon Lush
Ingredients:
- 1 flour
- 1 butter
- 1/2 cream cheese
- 8 powdered sugar
- 1 Cool Whip
- 1 lemons
- 2 milk
- 3 Cool Whip
- 1
- 1/2
Instructions:
1. Mix flour, nuts and margarine. Press in pan. Bake at 375 for 15 minutes.
2. Combine cream cheese, sugar and cool whip.
3. Spread on crust.
4. Mix pudding and milk, beat and spread on cream cheese mixture.
5. Top with cool whip and sprinkle on nuts.
Title: Incredibly Moist Lemon Bundt Cake
Ingredients:
- 1 instant lemon pudding
- 1 mayonnaise
- 1 water
- 1 eggs
- 2 lemon zest
- 1 powdered sugar
Instructions:
1. Preheat oven to 350 and grease bundt pan.
2. Combine all of the ingredients (except lemon zest, if using) and mix well.
3. Stir lemon zest in mixed batter. Note: Batter will be thick! Spread evenly into well greased bundt pan.
4. Back at 350 degrees for 45-50 minutes.
5. Cool for 10 minutes in bundt pan. Remove cake and cool completely on wire rack.
6. Sprinkle with powdered sugar or drizzle frosting over cake if desired.
7. Enjoy!
Title: Orange and Oat Chewies
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 2 rolled oats
- 2 dark brown sugar
- 1/2 light brown sugar
- 1/2 salted butter
- 3 Crisco shortening
- 1 orange, zest of
- 2 eggs
- 1 walnuts
- 1/3 sweetened coconut
Instructions:
1. Preheat oven to 350°; grease two cookie sheets or line them with Silpat.
2. In a bowl, combine the flour, baking soda, salt, and oats.
3. In a bigger bowl, combine the sugar, butter, shortening, orange juice, zest, and eggs; mix well.
4. Add the flour mixture and blend.
5. Drop the dough onto the cookie sheets using two tablespoons or a small ice cream scoop.
6. Bake for 12 minutes until the edges become golden brown.
7. Cool then on the cookie sheets because the cookies are soft.
Title: Cranberry Mazurka Tarts
Ingredients:
- 2 cornstarch
- 1 arrowroot
- 1/2 granulated sugar
- 10 fresh cranberries
- 1 orange
- 1/2 rolled oats
- 1/2 sunflower seeds
- 1/2 unsalted butter
- 1 brown sugar
- 1/4 pure vanilla extract
- 1 flour
- 2 salt
- 1/4 cold water
- 1
Instructions:
1. Cranberry Filling: In a sauce pan, dissolve cornstarch into cold cranberry juice. Add sugar, cranberries and orange zest, then cook on high, stirring until bubbly (approx. 6 min). Reduce heat and simmer 20 min, until thickened. Set aside.
2. Nut Topping: Combine all ingredients and set aside.
3. Brown Sugar-Shortbread Crust : In a mixer, with paddle attachment, cream butter, sugar and vanilla until light and fluffy (approx. 4 minutes).
4. Turn off mixer from time to time and, using a rubber spatula, scrape down the sides of the bowl to ensure ingredients are well blended. Incorporate dry ingredients.
5. Add water to make dough easier to handle, if dough is dry and crumbly. Do not overwork.
6. On a floured surface, roll out dough to 1/3” thickness. Cut 12, 4” rounds with a cookie cutter or the mouth of a glass (I use my trusty tortilla press!). If needed, gather excess dough and roll again.
7. Press rounds into a small 12-muffin tin (1/3 cup muffin size) to form the tart crusts.
8. Fill each crust with cranberry filling and top with nut mixture.
9. Bake at 375 degrees approximately 20 minutes.
10. Cool completely, remove from muffin tin and garnish with powdered sugar, if desired.
11. Note: These tarts are traditionally served with (cultured) sour cream.
Title: Quick and Easy Old Fashioned Fresh Peach Cobbler
Ingredients:
- 4 lemon juice
- 1/4 self-rising flour
- 1 sugar
- 1 1/2 egg
- 1 butter
- 1/3 salt
- 1
Instructions:
1. Place fruit on bottom of a 13x9x2" baking dish.
2. Pour lemon juice over fruit.
3. Sprinkle 1/2 cup - 1 cup sugar over fruit, depending on sweetness of fruit.
4. Mix flour, 1 cup sugar, egg, butter and salt.
5. Place on top of fruit mixture, spreading carefully.
6. Bake at 350 until brown. (about 45 minutes).
Title: Bread Pudding Cake
Ingredients:
- 1/2 butter
- 1 egg
- 1 flour
- 3/4 sugar
- 1/2 baking powder
- 2 salt
- 1/4 raisins
- 1 currants
- 1 cinnamon
- 1 1/2 allspice
- 1/2 nutmeg
- 1/2
Instructions:
1. Soak bread in warm water then squeeze it dry.(after I soak the bread I put it in a sieve and use a spatula to remove the water).
2. Add bread to butter using hands mix together well.
3. Add rest of ingredients and mix well with hands.
4. Put in a bundt pan.
5. Bake in a 350 degree oven for 1 hour.
Title: Gingersnap Crust
Ingredients:
- 25 unsalted butter
- 5 ground cinnamon
- 1/4 salt
- 1/8
Instructions:
1. Preheat oven to 350°.
2. Put the cookies in the container of a food processor; process them until they are finely ground.
3. In a mixing bowl, combine the crumbs, butter, cinnamon, and salt; stir until the crumbs are moistened.
4. Press the mixture evenly across the bottom of a 9-inch pie plate and all the way up the sides of the pan, packing it tightly with your fingertips so it is even and compacted.
5. Bake the crust for about 6-8 minutes or until it is crisp.
6. Let cool completely before filling it (the crust may be wrapped in plastic wrap and frozen for up to 1 month.).
Title: Applesauce, Spice and Mayo Cake
Ingredients:
- 1 1/2 Splenda Sugar Blend for Baking
- 1 ginger
- 1/4 nutmeg
- 1 1/4 cinnamon
- 1 pumpkin pie spice
- 2 flour
- 2 baking soda
- 3/4 water
- 1/3 unsweetened applesauce
- 1 light mayonnaise
- 1 vanilla
- 1 salt
Instructions:
1. Pre heat oven to 350 degrees.
2. Combine all dry ingredients in a large bowl.
3. Mix well until blended.
4. Combine unsweetened applesauce, water and light mayonnaise in a small bowl.
5. Mix until well blended.
6. Add wet ingredients to dry and mix until combined.
7. Pour into bundt cake pan sprayed with Pam nonstick spray, or prepared muffin tins.
8. Bake 25-30 mins at 350 degrees or until toothpick comes out clean.
9. Cool and dust with powder sugar, or drizzle with icing.
Title: Chocolate Mayonnaise Sheet Cake
Ingredients:
- 3 flour
- 1/3 baking soda
- 3 salt
- 1/2 mayonnaise
- 1 1/2 sugar
- 1 1/2 water
- 1 1/2 vanilla extract
- 1 1/2 brown sugar
- 1 chocolate chips
- 1/3 half-and-half
- 3 vanilla extract
- 1/2 butter
- 3 regular margarine
Instructions:
1. Preheat oven to 350 degrees F.
2. In a bowl, sift together the flour, cocoa, baking soda, and salt; set aside.
3. In the bowl of an electric mixer, combine the mayonnaise and sugar and beat at medium until blended.
4. With mixer running, gradually add the cold water and vanilla.
5. Add dry ingredients to mayonnaise mixture, beating until well blended, about 2 minutes.
6. Pour batter into buttered 13x9x2-inch baking pan.
7. Bake in 350 degree F oven 40 minutes or until cake tests done.
8. Cool in cake in pan on rack.
9. Meanwhile, begin your Fluffy Chocolate Frosting: In a saucepan over medium heat, combine the brown sugar, half and half or light cream, and butter.
10. Cook over medium heat, stirring constantly, until mixture comes to a boil; let boil 1 minute, then remove from heat.
11. Stir in the chocolate chips and vanilla.
12. Beat with an electric mixer at high speed until the consistency is fluffy and is spreadable.
13. When cake has cooled, frost it with the Fluffy Chocolate Frosting.
14. Cut in squares and enjoy! :)
Title: Chocolate Mint Truffle Cookies
Ingredients:
- 1/4 butter
- 1 egg
- 1 sugar
- 1/3 brown sugar
- 1/3 vanilla extract
- 1/2 all-purpose flour
- 1/8 baking powder
- 1 salt
- 1/3 shortening
- 1/4 white chocolate chips
- 1/8
- 1
- 2
- 1/2
Instructions:
1. In a microwave-safe bowl, melt butter and 1/2 cup chocolate chips; stir until smooth. Cool slightly. Stir in the egg, sugars and extracts. Combine the flour, cocoa, baking powder and salt; gradually add to chocolate mixture and mix well. Fold in 3/4 cup Andes candies.
2. Roll rounded tablespoonfuls of dough into balls. Place 2-in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until tops appear slightly dry. Cool for 1 minute before removing to wire racks to cool completely.
3. In a microwave, melt 1 teaspoon shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt white baking chips and remaining shortening in a microwave at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
4. Dip half of the cookies in melted chocolate mixture; allow excess to drip off. Place on waxed paper. Dip remaining cookies in melted baking chip mixture; allow excess to drip off. Place on wax paper. Immediately sprinkle with toppings of your choice. Let stand until set. Yield: about 2-1/2 dozen.
Title: Banana Bowties
Ingredients:
- 1 banana
- 1/4 walnuts
- 1 pecans
- 20 brown sugar
- 1 wonton wrappers
- egg
Instructions:
1. Combine banana, nuts and sugar; mix gently.
2. Lay wonton on work surface. Brush edges with egg. Center teaspoonful of banana filling in center. Fold wrapper in half, pressing edges to seal. Pinch center to form bowtie. Cover with plastic wrap and refrigerate until needed.
3. In a large heavy skillet, heat 3/4" oil to 350°F Add bowties and cook in small batches until golden, about 1 minute per side. Transfer with slotted spoon to paper towels to drain. Place on plate and drizzle with chocolate syrup. Down the old hatch they go!
Title: Mouth-Watering Recipe of Gulab Jamun Cheese Cake- the Surprising
Ingredients:
- 3 agar-agar
- 1/2 warm water
- 40 butter
- 50 yogurt
- 1 caster sugar
- 250 saffron
- 1 cardamom powder
- 1
Instructions:
1. Take a bowl and in it put some Agar Agar and warm water mix together well and keep it aside.
2. Now in a grinding jar grind Marie biscuits and mix melted butter in it. Line you 6” tin with parchment paper and brush the sides of the tin with remaining butter. Pour the biscuit crumbs in the tin and press with thumb to even the layer. And cover it with plastic sheet and refrigerate.
3. Take another bowl pour some yogurt and condense milk (nearly half can) mix it and then mix some castor sugar, saffron and cardamom powder beat the mixture and keep it aside.
4. Take 8-10 Gulab Jamun slice them into equal half and put over the biscuit layer making a Gulab Jamun a layer of it.
5. Now heat Agar Agar mixture until it dissolves well. Mix this mixture with cheesecake mixture and whisk it quickly.
6. Pour this mixture over Gulab Jamun and refrigerate for six hours. Before serving garnish your Gulab Jamun cheese cake with two Gulab Jamuns and with some dried rose petals and pistachios.
Title: Marshmallow Crunch
Ingredients:
- 3 -4 Weetabix
- 1 self raising flour
- 1 sugar
- 1/2 butter
- 150 marshmallows
- 1
- 1/4
Instructions:
1. Mix all dry ingredients together then add melted butter, mix thoroughly.
2. Spray slice tray and preheat oven to 200c.
3. Pour mixture into slice tray and press down firmly and cook for 1/2 hour.
4. Remove from oven to cool a little.
5. In a microwave container add marshmallows and microwave for 1 minute on Medium.
6. Stir marshmallows quickly, then add cream and mix thoroughly and pour onto base making sure all is covered.
7. When almost set, you may sprinkle extra coconut on top or 100's& 1000's or anything of your choosing.
8. When cold, cut into fingers.
Title: Creamy Maple Frosting
Ingredients:
- 2/3 maple syrup
- 3/4 margarine
- 2/3 soymilk powder
- 1 vanilla extract
- 1
Instructions:
1. Beat together the softened margarine and maple syrup. It might look a little curdly, but that's ok.
2. Beat in the maple and vanilla extracts.
3. Slowly add the soymilk powder.
4. The frosting should be creamy and fluffy. If it looks too wet, add more soymilk powder. If it looks too dry, add more maple syrup.
Title: Treasure Chest Cake
Ingredients:
- 1 Cool Whip
- 1
- 2
Instructions:
1. cut 1/2 inch slice off top of cake set aside.
2. Hollow out center of cake leaving 1/2 in.
3. shell on bottom and sides.
4. Spoon 1 cup of the whipped topping into cake shell.
5. Frost sides with 1 1/2 cups whipped toping.
6. Refrigerate Just before serving, place assorted jewels over whipped topping in the cake shell.
7. Angle reserved cake slice over jewels using pretzel rod pieces in each side, to resemble open chest lid.
8. Frost slice with remaining whipped topping.
9. Decorate cake with candies.
10. Add pretzels for handles.
Title: Mrs. Roby's Sugar Cookies
Ingredients:
- 1 sugar
- 1/2 butter
- 1 egg
- 2 flour
- 2 baking powder
- 1/2 salt
- 1 milk
- 1/2 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 375.
2. Cream butter and sugar together. Add egg and mix well.
3. Sift together flour, baking powder, and salt and add to mixture beating well.
4. Add milk and flavorings.
5. Chill overnight.
6. Roll thin and cut with your favorite cookie cutters.
7. Place on ungreased cookie sheet and sprinkle with cinnamon sugar.
8. Bake for 8-10 minutes (will depend on the thickness of your cookie).
Title: Fruit Salad Parfait
Ingredients:
- 1/3 vanilla ice cream
- 3 granola cereal
- 2
- 1/2
Instructions:
1. Combine strawberry jam with sliced fruit in a medium bowl.
2. Evenly spoon vanilla ice cream into 4 parfait glasses.
3. Evenly top with fruit, then granola cereal.
Title: Soft Banana Cookies With Splenda Sugar Blend by Kim
Ingredients:
- 1 applesauce
- 1/4 Splenda Sugar Blend for Baking
- 1/2 brown sugar
- 3 bananas
- 1/2 walnuts
- 2 vanilla extract
- 1 flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, stir applesauce, Splenda Sugar Blend, and brown sugar.
3. Add in the bananas, walnuts, egg whites, and vanilla.
4. In another bowl, mix the flour, baking powder, baking soda, and salt.
5. Stir flour mixture into the sugar mixture and blend well.
6. Scoop batter onto cooking sheet sprayed with Pam. Space cookies about 3 inches apart using a spoon.
7. Bake for 10 minutes at 350 degrees.
8. Cool on a wire rack.
9. Let the cookies cool and coat with your favorite icing, glaze, confectioners sugar, or leave them plain. They're just as tasty without any icing.
10. Enjoy!
Title: Melt-In-Your-Mouth Warm Lemon Pudding
Ingredients:
- 1 sugar
- 1/4 flour
- 1/8 salt
- 1/3 lemon juice
- 2 lemons, rind of
- 3 milk
- 1 1/2 butter
- 2
- 3
Instructions:
1. Combine sugar, flour, salt, lemon juice and grated lemon rind.
2. Add egg yolks which have been well beaten, the milk and melted butter.
3. Last, fold in egg whites which have also been well beaten.
4. Put ingredients into a buttered 9" baking dish which has been set in a larger pan containing about 1" of hot water.
5. (both pans will go into the oven.) Bake for 45 minutes at 325 degrees F.
6. Remove baking dish at once from hot water and allow to cool before serving.
Title: Soft Ginger Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 2 ground ginger
- 1 baking soda
- 3/4 ground cinnamon
- 1/2 ground cloves
- 1/4 salt
- 3/4 butter
- 1 white sugar
- 1 egg
- 1 water
- 1/4 blackstrap molasses
- 1/4 white sugar
- 1 walnuts
- pecans
Instructions:
1. Preheat oven to 350.
2. Sift together dry ingredients, spices, and salt. Set aside.
3. In a mixing bowl, cream butter and 1 cup sugar until light and fluffy.
4. Beat in egg just until incorporated. Then add molasses and water.
5. Slowly combine wet and dry ingredients.
6. Using a small kitchen scoop, drop dough into 1/4 cup of sugar to coat. (Work out any shape issues AFTER being coated with sugar! The dough is too sticky otherwise.)
7. Drop onto ungreased cookie sheet and, if desired, press one walnut or pecan into the top of each cookie. Bake 8 to 10 minutes. Do not overbake.
8. Transfer to wire rack to cool before storing.
Title: Red White and Blue Trifle
Ingredients:
- 1/2 milk
- 3 1/2 cheesecake flavor instant pudding and pie filling
- 8 strawberries
- 1 cherries
- 2 blueberries
- 1 banana
- 1
- 1/2
Instructions:
1. In medium bowl, combine milk and pudding, mix and whisk for 1-2 minutes until smooth.
2. Fold in the thawed whipped topping.
3. Cut the thawed pound cake into 1/2-inch cubes.
4. In a large glass bowl, layer 1/2 of of the cake cubes, 1/2 of the fruit, and 1/2 of the pudding mixture.
5. Repeat layers.
6. Chill at least 2 hours before serving.
7. Sprinkle with toasted almonds.
Title: Buckeyes
Ingredients:
- 1 1/2 peanut butter
- 1 butter
- 1/2 vanilla
- 6 powdered sugar
- 1
Instructions:
1. In a large bowl, mix together the peanut butter, butter, vanilla, and powdered sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper lined cookie sheet. Chill in freezer about 30 minutes.
2. Melt chocolate bark coating. Using a toothpick, dip each ball in the chocolate, leaving a small portion of the peanut butter showing at the top to make them look like buckeyes.
3. Put back on the cookie sheet and refrigerate until serving.
Title: Butterscotch Nummies!!
Ingredients:
- 2 flour
- 1/2 sugar
- 3/4 margarine
- 4 eggs
- 1 sugar
- 1 corn syrup
- 1/4 margarine
- 1 pecans
- 1 1/3
Instructions:
1. CRUST: Combine all ingredients, mixing until crumbly.
2. Press firmly into 13" x 9" cake pan sprayed with a non-stick spray.
3. (Pam).
4. Bake at 350°F for 15-18 minutes, or until light golden.
5. TOPPING: Beat eggs, sugar, corn syrup and margarine together until blended.
6. Stir in butterscotch chips and pecans.
7. Pour evenly over crust.
8. Bake about 30 minutes longer, or until set and golden.
9. Cool completely on wire rack.
10. Cut into bars.
Title: Chilled Peaches With Creme Anglaise
Ingredients:
- 1 1/2 milk
- 2 sugar
- 2 eggs
- 1/2 maraschino cherries
- 4
- 8
Instructions:
1. Cook milk and sugar in medium saucepan over medium heat, stirring, until sugar dissolves, 2 to 3 minutes.
2. Whisk eggs to combine in mixing bowl.
3. Pour 1 cup hot milk-sugar mixture over eggs, stirring.
4. Return to saucepan and stir over low heat until custard thickens, 4 to 5 minutes.
5. Stir in almond extract.
6. Remove from stove, strain into bowl, cover with plastic wrap so wrap touches surface of custard and refrigerate 1 hour.
7. Cut shallow"X" in bottom of each peach and carefully immerse in large pot of boiling water.
8. After 15 seconds, remove 1 and try to pull peel back.
9. If it comes away easily, remove peaches and rinse under cold water before peeling.
10. Cut peaches in half, remove pits and place cherry in center of each half.
11. Dip each peach into chilled custard and chill 30 minutes.
12. Place 2 peach halves on each of 4 dessert plates, pour remaining custard around peaches and top with whipped cream.
Title: Lamingtons
Ingredients:
- 125 butter
- 2/3 sugar
- 2 self raising flour
- 2 eggs
- 1/2 salt
- 1/3 milk
- 1/2 vanilla
- 1/2 icing sugar
- 1/2 - 2 boiling water
- vanilla
- coconut
Instructions:
1. Grease lamington tin.
2. Cream butter and sugar until light and fluffy, add eggs one at a time beating well after each addition.
3. Sift flour and salt, add alternately with milk to mixture.
4. Add vanilla.
5. Blend well, but do not over beat.
6. Add a little more milk if necessary to form a softy dropping consistency.
7. Spread evenly into prepared tray, bake in a moderate oven 180 degrees for 25 to 35 minutes or until cooked.
8. Turn out and cool on a wire rack.
9. To make icing sift icing sugar in a bowl.
10. Blend cocoa with a little boiling water and work into icing sugar adding more water if necessary then add vanilla.
11. When cake is cold cut into square of uniform size.
12. Dip each cake in icing then roll in coconut.
13. Set aside to become firm.
14. Repeat for remaining squares.