lumicero/recipes-ing2inst huggingface dataset:
Title: Caramel-Pumpkin Mousse Tart With Pecan Crumble
Ingredients:
- 60 butter
- 1/2 pecans
- 1/3 brown sugar
- 2 pumpkin pie spice
- 1 3/4 cream cheese
- 1 canned pumpkin
- 1 instant pudding mix
- 1 milk
- 1/2 water
- 1
- 12
- 1
Instructions:
1. Heat oven to 350ºF.
2. Crush 50 vanilla wafers to form fine crumbs; mix with 1/3 cup butter. Press onto bottom of 9-inch tart pan. Coarsely crush remaining wafers; place in medium bowl. Add remaining butter, nuts, sugar and 1/4 teaspoon pumpkin pie spice; mix well. Spread onto bottom of shallow pan; place in oven along with crust. Bake 10 to 12 minutes or until both are light golden brown; cool.
3. Beat cream cheese and pumpkin in medium bowl with mixer until well blended. Add remaining pie spice and dry pudding mix; beat until blended. Gradually beat in milk; spread over crust. Top with refrigerated whipped topping, spreading to within 1/2 inch of edge. Refrigerate 4 hours. Meanwhile, break cooled baked nut mixture into smaller pieces; store in airtight container until ready to use.
4. Sprinkle nut mixture over tart just before serving. Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 minutes or until caramels are melted, stirring after 45 seconds. Drizzle over tart.
Title: Cookies
Ingredients:
- 1 1/2 bananas
- 1/2 applesauce
- 1 vanilla
- 1/2 brown sugar
- 1 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1 cinnamon
- 1 nutmeg
- 3/4 oatmeal
- 2 raisins
Instructions:
1. Blend wet ingredients in a blender. mix wet and dry ingredients. stir in oatmeal(raisins too if you want). drop by generous spoonfuls onto a cooking sprayed cookie sheet.
2. bake at 350 for 20-30 minutes.
Title: Orange Date-Nut Cake
Ingredients:
- 1 butter
- 4 margarine
- 4 sugar
- 4 eggs
- 1 all-purpose flour
- 1 1/2 baking soda
- 1 buttermilk
- 1 dates
- 4 pecans
- 1
Instructions:
1. Beat butter at medium speed with an electric mixer until fluffy. Gradually add 2 cups sugar, beating well. Add eggs, one at a time, beating until blended after each addition.
2. Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat a low speed until blended after each addition. Stir in dates, pecans and 2 tablespoons orange rind. Pour batter into a greased and floured 10-inch tube pan.
3. Bake at 350F for 1 hour and 10 minutes or until toothpick inserted in center comed out clean.
4. Bring orange juice, remaining sugar and remaining rind to a boil in a saucepan; cool 1 minutes, stirring constantly. Gently, run a knife around edge of the cake; punch holes in the cake with a wooden pick. Drizzle glaze over warm cake. Let cool in pan on a wire rack.
Title: Pepper-Spice Cookies
Ingredients:
- 1 3/4 unbleached all-purpose flour
- 1/2 cornstarch
- 2 baking powder
- 1/2 ground cardamom
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/2 ground ginger
- 1/2 ground allspice
- 1/2 salt
- 1/2 ground black pepper
- 1 butter
- 1/2 light brown sugar
- 1/2 vanilla
- 1 lemon rind
- 1/4 walnuts
- 2/3 powdered sugar
- 2
Instructions:
1. Sift together flour, cornstarch, baking powder, spices, salt & pepper.
2. In a separate bowl, cream butter & brown sugar, add vanilla & lemon peel.
3. On low speed, add 1/2 flour mixture, then the cream, then the other 1/2 flour mixture.
4. Stir in nuts.
5. Roll into 3/4" balls, put on ungreased cookie sheet 1" apart.
6. Bake 15-20 minutes at 350F, until the bottoms of cookies are golden brown.
7. Let the cookies cool about 1 minute before transferring them off the baking sheet to cool.
8. After cool, dust with powdered sugar if desired.
Title: Prune Cake
Ingredients:
- 2 flour
- 1 salt
- 1 baking soda
- 1 cinnamon
- 1 allspice
- 1 nutmeg
- 1 1/2 sugar
- 1 buttermilk
- 1 eggs
- 3 vanilla
- 1 prune
- 1 sugar
- 1 buttermilk
- 1 vanilla
- 1/2 light corn syrup
- 1/2 butter
- 1
- 1/2
Instructions:
1. Mix together first 6 ingredients.
2. Set aside.
3. Mix sugar, oil, buttermilk, eggs and vanilla.
4. Stir dry mixture into the wet mixture.
5. Fold in nuts and prunes.
6. Grease a tube pan and line with parchment paper.
7. Bake 1 hour and 15 minutes at 350 degrees.
8. Cool for 15 minutes and remove from pan.
9. Mix glaze ingredients together and cook over medium heat.
10. Stir constantly until glaze turns a caramel color.
11. Pour over cake.
Title: Fireman Cookies
Ingredients:
- 2 1/4 brown sugar
- 1 1/8 salt
- 2 1/4 granulated sugar
- 4 1/2 oats
- 1 butter
- 1 chocolate chips
- 4 1/2 flour
- 1 baking soda
- 2 1/3 eggs
- 5 vanilla
- 1
Instructions:
1. Cream eggs, sugar, butter and vanilla.
2. Add dry ingredients except oats to creamed mixture. Mix well.
3. Stir in oats, chocolate and nuts.
4. Use an ice cream scoop to place 4 scoops on a greased cookie sheet.
5. Bake at 375 degrees until flattened and brown.
6. You can freeze the dough you don't use in a plastic bag.
Title: Almond Chocolate Chews With Video
Ingredients:
- 2 chocolate chips
- 2 raisins
- 1 dried cranberries
- 1
- 1 1/2
- 2
Instructions:
1. In a large double boiler or large bowl over gently simmering water, melt chocolate and butterscotch chips for about 10 minutes.
2. Once melted, turn off heat. Add raisins, cranberries, pretzels and almonds.
3. Gently stir making sure no water gets into the bowl.
4. Drop teaspoonfuls onto wax paper lined cookie sheet.
5. Refrigerate until set for about 30 minutes.
Title: Almond Toffee Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 icing sugar
- 1 eggs
- 2 whole wheat flour
- 1 white flour
- 1 baking soda
- 3 1/2 cream of tartar
- 1 salt
- 1 icing sugar
- 1
- 2
Instructions:
1. Set oven to 350 degrees.
2. In a mixing bowl, cream butter and 1 cup sugar and 1 cup icing sugar.
3. Add the oil, eggs and extract; mix well.
4. In another bowl, combine the whole wheat flour and white flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture.
5. Stir in almonds and toffee bits.
6. Shape into 1-inch balls.
7. Roll in icing sugar.
8. Place on ungreased baking sheets, and flatten with a fork.
9. Bake for 12-14 minutes, or until lightly browned.
10. Sprinkle with additional icing sugar while warm.
Title: Strawberry Banana Brownie Trifle
Ingredients:
- 1 fresh strawberries
- 2 bananas
- 2 -3 Cool Whip
- 1
- 4 -5
Instructions:
1. Mix the brownie mix as directed on package, adding extra egg for cakelike brownies.
2. Spread batter on a greased jellyroll pan and bake for about 20 minutes (or until done. Do not overbake).
3. Wash, hull, and slice strawberries, leaving about 5 whole for garnish.
4. When brownies are done, remove from oven and cool.
5. Cut into bite sized pieces.
6. Arrange half of brownie pieces in the bottom of a trifle bowl.
7. Scatter half of strawberries over brownie pieces, arranging some slices along the bowl so that you can see them.
8. Scatter half of bananas over berries, arranging some slices so that you can see them.
9. Sprinkle half of the candy bar over the fruit.
10. Spread half of the Cool Whip over.
11. Repeat layering, leaving a few slices of banana and a sprinkling of candy bar bits for garnish.
Title: No Bake Banana Split Cake
Ingredients:
- 3 bananas
- 4 lemon juice
- 9 margarine
- 1/4 crushed pineapple
- 2/3 Cool Whip
- 1 Cool Whip Free
- 1 pecans
- 32 maraschino cherry
- vanilla instant pudding mix
- coconut
Instructions:
1. Mix the wafer with the melted margarine; press in a 9X12 pan. (The box says 425g.).
2. Cover the crust with slice bananas.
3. Mix the eagle brand milk and lemon juice and spread over the bananas. (The can says 300ml.).
4. Spread the drained pineapple on top of the milk.
5. Make the pudding like the recipe on the box and spread on top of the pineapple. (I use the 4 to 6 serving box.).
6. Cover with a large tub of Cool Whip.
7. Sprinkle with fine coconut, nuts, and cherries.
8. Refrigerate overnight.
Title: Lamingtons
Ingredients:
- 400 butter
- 300 caster sugar
- 6 eggs
- 2 vanilla essence
- 300 self raising flour
- 2 baking powder
- 250 milk
- 400 icing sugar
- 45 cocoa powder
- 80 milk
- 80 boiling water
- 200 coconut
Instructions:
1. Preheat oven to 150°C Grease and flour 2 20x15cm sponge tins.
2. Cream butter and sugar together in a food processor or using a hand mixer, then add eggs one at a time while mixing.
3. Add vanilla essence, then sieve in together the flour and baking powder slowly adding milk.
4. Pour mix into tins and bake for about 1 hour until a skewer comes out clean.
5. Turn into a wire rack to cool.
6. To make the icing sieve the icing sugar and cocoa together into a large bowl. Add milk and boiling water then stir until smooth.
7. Soread coconut onto a large platter.
8. Cut cakes into sqaures and using 2 forks dip into the chocolate icing, ensuring a even coating.
9. Then drop into the coconut and coat.
10. Repeat for each sponge square. Leave for about an hour before serving.
Title: Pecan Crunch Pie
Ingredients:
- 3 sugar
- 1 pecans
- 20 vanilla
- 3/4 Cool Whip
- 1
Instructions:
1. Thoroughly grease (with butter) a deep dish pie tin.
2. Beat egg whites until stiff, adding sugar small amounts at a time.
3. Add crushed crackers, pecans and vanilla, mising thoroughly (by hand so as to not break down the egg whites).
4. Pour into generously greeased 9" deep dish pie pan.
5. Bake at 350 for 30 minutes.
6. Top with Cool Whip when fully cool.
Title: Peanut Butter Gingerbread Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 dark corn syrup
- 1 eggs
- 2 flour
- 5 baking soda
- 1 ground cinnamon
- 1/2 ground ginger
- 1/4 salt
- 1/4
Instructions:
1. Microwave peanut butter chips on HIGH (100%) until chips are melted when stirred (1-2 minutes).
2. In a large bowl, beat melted peanut butter chips and butter together until well blended.
3. Add brown sugar, corn syrup, and eggs; beat until light and fluffy.
4. In a seperate bowl, whisk together flour, baking soda, cinnamon, ginger, and salt.
5. Add half of flour mixture to butter mixture; beat at low speed of electric mixer until smooth.
6. With wooden spoon, stir in remaining flour mixture until well blended.
7. Divide into thirds; wrap each in plastic wrap.
8. Refrigerate until dough is firm enough to roll (at least 1 hour).
9. Preheat oven to 325°F.
10. On a lightly floured surface, roll 1 portion of dough at a time to 1/8" thickness; with floured cookie cutters, cut into holiday shapes.
11. Place on ungreased cookie sheet.
12. Bake until set and lightly browned (10-12 minutes).
13. Cool slightly; remove from cookie sheet to wire rack.
14. Cool completely.
15. Frost and decorate as desired.
Title: Moist Tender Spice Cake
Ingredients:
- 2 1/2 cornstarch
- 1/4 baking powder
- 4 salt
- 1/2 ground ginger
- 2 ground cinnamon
- 1 ground nutmeg
- 1/2 allspice
- 1/2 ground cloves
- 1/2 milk
- 1 eggs
- 3 vanilla extract
- 2 unsalted butter
- 2 dark brown sugar
- 2
Instructions:
1. Adjust oven rack to middle positon and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9 by 13 inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2 cup measuring cup.
2. Beat softened butter into dry ingredients first on low, then medium, until mixture forms pebble sized pieces. Add about 1/2 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages, beat on medium speed until bater is smooth. Add the sugar; beat until just incorporated about 30 seconds. Pour batter into cake pan.
3. Bake until a cake tester or toothpick inserted comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack, let cool.
4. *** Picnic Tip: Can be double wrapped in plastic a day ahead. Return to pan to transport. Also the batter can be divided and baked into two 8" square cake pans. Take one to picnic and freeze one for later.
5. *** Gingerbread Variation - To Turn Cake into Gingerbread:.
6. * reduce baking powder to 1 tsp; add 1 tsp baking soda.
7. * Reduce brown sugar to 1 cup add 1 cup molasses.
8. * for spices, use 1 tbls ground ginger, 1 tsp ground cinnamon and 1/2 tsp ground allspice (omit nutmeg and cloves).
Title: Magnolia Bakery's Banana Pudding
Ingredients:
- 1 1/2 water
- 2/3 vanilla pudding mix
- 1 sweetened condensed milk
- 3 heavy cream
- 1 bananas
- 4
Instructions:
1. Blend the water, pudding mix and sweetened condensed milk until will mixed.
2. Refrigerate at least 4 hours or overnight.
3. Whip the heavy cream until soft peaks form.
4. Fold the pudding mixture into the whipped cream until well incorporated.
5. In a trifle bowl layer wafers, sliced bananas then pudding mixture. Continue until all of the mixture is used up ending with the pudding mixture.
6. Refrigerate for 30 minutes.
7. **Cooking time is refrigeration time.
Title: Butter Cookie Pie Crust
Ingredients:
- 2 1/2 flour
- 1 sugar
- 1/2 salt
- 1 butter
- 5 cold water
Instructions:
1. Sift dry ingredients together -- I stir in a big bowl. Use a pastery blender or a fork, cut butter in until it looks like dry crumbs.Sprinkle cold water 1 tablespoon at a time, stir until moist.
2. Shape into balls, wrap in wax paper or plastic wrap and chill for 1 hour.
3. Can freeze up to 3 weeks.
4. Makes 2 crusts.
Title: Rice Krispies " Apple Pie"
Ingredients:
- 1/2 reduced-calorie maple syrup
- 2 cinnamon
- 1/4
- 1/2
Instructions:
1. Measure out 1/2 cup rice krispies into a microwavable bowl.
2. Add cinnamon and the 2 T. of syrup.
3. Microwave for about 20 seconds or until bubbly, remove and stir until mixed evenly.
4. Add ice cream and enjoy the flavors of faux apple pie!
Title: Currant Oatmeal Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 sea salt
- 1 baking powder
- 1/2 nutmeg
- 1 unsalted butter
- 3/4 stevia powder
- 2 eggs
- 2 rolled oats
- 1 1/4 currants
Instructions:
1. Preheat oven to 350 degrees F. Lightly grease a cookie sheet (or use parchment paper) & set aside.
2. In a medium mixing bowl, sift together the flour, salt, baking powder & nutmeg.
3. Place butter in another mixing bowl & whisk until light & fluffy. Add the stevia & eggs (one at a time), whisking well after each egg. Add the flour mixture, about 1/2 cup at a time until thoroughly combined. Stir in the oats & currants.
4. Form the mixture into 2-inch balls & place about 2 inches apart on cookie sheet. Bake 20-25 minutes or until golden brown.
5. Variations: For cinnamon-raisin oatmeal cookies, simply substitute 1 cup raisins & 1/4 teaspoon of cinnamon for the currants & nutmeg. For chocolate oatmeal cookies, substitute 1 1/2 cups carob chips for the currants. For a low-sugar variation, use grain-sweetened chocolate or carob chips.
Title: Mondel Bread
Ingredients:
- 1 sugar
- 1 eggs
- 3 vanilla
- 1 all-purpose flour
- 1 baking powder
- 3 1/4 - 3 1/2
- 2
Instructions:
1. by hand, mix sugar and vegetable oil.
2. add eggs and vanilla.
3. add nuts.
4. add 1 cup of flour and baking powder.
5. add additional flour until dough is stiff and not too sticky, and workable by hand.
6. shape into loaves- either 3 long or 6 short.
7. bake on a cookie sheet at 350° for 40-45 minutes.
8. remove from oven, slice, turn onto sides and bake until dry and crispy.
Title: Lemon Pudding With Raspberries and Gingersnaps
Ingredients:
- 8 sugar
- 2 cornstarch
- 1/2 warm water
- 3 unsalted butter
- 1/2 fresh lemon juice
- 1 1/2 lemon zest
- 1 heavy cream
- 3 fresh raspberry
- 12
- 1
Instructions:
1. In a medium bowl, beat egg yolks until creamy, 2-3 minutes; set aside.
2. In a large saucepan, combine sugar and cornstarch.
3. Gradually add water and cook over medium heat, stirring constantly, until mixture thickens, about 5 minutes.
4. Remove from heat, add 2 cups of the hot mixture to the egg yolks, stirring to warm the egg yolks.
5. Return entire mixture to the pot and heat 1 minute more.
6. Remove from heat and stir in butter, lemon juice,and the lemon zest.
7. Transfer to a medium sized bowl, cool to room temperature; about one hour.
8. In a large bowl, on medium speed of an electric mixer, whip the cream until stiff peaks form.
9. Gently fold in the pudding mixture into the whipped cream until well blended and so streaks of pudding remain.
10. To assemble dessert: Select a large wide bowl (preferably glass) with a 4-5 quart capacity.
11. Arrange one-third of the gingersnaps to cover the bottom of the bowl, ovelapping if necessary, then one third of the pudding.
12. Repeat the layering twice more.
13. Garnish the top layer with raspberries.
14. Cover tightly with plastic wrap and allow to chill in the refrigerator for 4 hours - or up to 8 - but no longer (!) before serving.
Title: Pumpkin Spice Kiss Cookies
Ingredients:
- 1/2 unsalted butter
- 1 granulated sugar
- 1/2 dark brown sugar
- 1/3 pumpkin puree
- 1/2 vanilla extract
- 1 all-purpose flour
- 1/2 all-purpose flour
- 2 ground cinnamon
- 1/2 ground cinnamon
- 1/8 ground cloves
- 1/8 ground ginger
- 1/2 baking soda
- 1/4 baking powder
- 1/4 salt
- 1
Instructions:
1. Line 2 large cookie sheets with silpats or parchment paper.
2. In a large mixing bowl or stand mixer beat the butter, 1/2 cup granulated sugar and the brown sugar together on medium speed 2 minutes. Add the pumpkin and vanilla beat on low 1 minute.
3. In a small bowl whisk together the flour, 1/2 teaspoon cinnamon, cloves, ginger, baking soda, baking powder and salt. Add to the sugar mixture and beat on low just until combined. Refrigerate 1 hour (or longer).
4. Preheat oven to 350 degrees F. Whisk the remaining 1/2 cup sugar with 2 tablespoons cinnamon in a wide, shallow bowl.
5. Scoop up level tablespoons of the dough and roll into a ball then roll in cinnamon sugar. Place on cookie sheets 2 inches apart and bake 12 minutes.
6. Remove from oven and press a kiss into the center of each one. Cool completely on wire racks. Store in tightly covered containers up to a week.
Title: Coffee Meringues With Mocha Cream
Ingredients:
- 185 caster sugar
- 1 instant coffee granules
- 1 white wine vinegar
- 1 cornflour
- 2 dark chocolate
- 150 unsalted butter
- 65
- 1/2
- 1
Instructions:
1. Place sugar, coffee and 2 tablespoons water in a saucepan over low heat, stirring until sugar dissolves. Bring to the boil. Remove from heat and cool. Place eggwhite, vinegar and cornflour in bowl of an electric mixer, beat for 2 minutes. Add coffee mixture in a slow steady stream, continue to beat on high for 10 minutes.
2. Preheat oven to 100°C Line 2 baking trays with baking paper. Spoon meringue mixture into a piping bag with a plain nozzle and pipe rosettes 2cm apart on trays. Bake for 30 minutes. Turn off heat and leave in the oven for 1 hour to dry.
3. Place chocolate, butter, Nutella and coffee essence in a bowl, beat with electric beaters until thick and glossy. When meringues are cool, spread one meringue with mocha cream and another half with whipped cream, sandwich the two halves together.
Title: Chocolate Nut Kentucky Pie
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1/2 flour
- 1 salt
- 2 Bourbon
- 1 vanilla
- 1 pecans
- 1 chocolate chips
Instructions:
1. Preheat oven to 350ºF.
2. Cream butter and sugar.
3. Add beaten eggs, flour, salt, and Kentucky Bourbon (or vanilla).
4. Add chocolate chips and nuts.
5. Stir well.
6. Pour into partially baked pie shell and bake for 30 minutes, or until center is set.
7. Serve with whipped cream or vanilla ice cream.
Title: Kris Kringle Bread Pudding
Ingredients:
- 1 1/3 armagnac
- 7 heavy cream
- 7 half-and-half
- 5 granulated sugar
- 2 cinnamon sticks
- 3/4 vanilla beans
- 2 orange, zest of
- 2 unsalted butter
- 1 sugar
- 12 cornstarch
- 1 1/2 salt
- 3 warm water
- 1 unsalted butter
- 2 1/2 lemons, zest of
- 7 fresh lemon juice
- 2
- 1/2
Instructions:
1. In a medium saucepan, combine Armagnac and dried fruits. Bring to a simmer. Cook, stirring occasionally, until soft, about 8 minutes. The fruit should absorb all of the Armagnac. Remove from heat. Coarsely chop; set aside.
2. In a large saucepan, combine heavy cream, half-and-half, sugar, cinnamon sticks, vanilla pod and seed scrapings, and orange zest. Bring just to a boil over medium-high heat, stirring occasionally.
3. In a medium bowl, whisk egg yolks. While whisking constantly, gradually ladle half the hot cream mixture into the yolks. Return to saucepan over medium heat. Cook, whisking constantly, and scraping the sides and edges of the pan untl thickened enough to coat the back of a wooden spoon, about 5 minutes. Strain through a large sieve into large bowl, discarding the cinnamon sticks, vanilla pods, and orange zest.
4. Preheat oven to 350°F Place brioche cubes in a large bowl. Add dried fruit, reserving 1/2 cup. Pour custard over brioche cubes; toss to combine. Divide brioche cubes evenly between two 2-quart ovenproof bowls; the cubes will mound on top. Sprinkle reserved fruit over the top of each pudding. Sprnkle tops of puddings with sugar. Let stand until bread is saturated, about 20 minutes.
5. Brush two 12x12-inch pieces of parchment paper with butter. Place parchment paper, butter side down, over bread. Cover parchment with aluminum foil to seal. Place puddings in a large, deep roasting pan. Place in oven, and add enough boiling water to roasting pan to come 3-inches up sides of bowls. Bake for 1 hour. Uncover, and bake until set, 35-45 minutes more. Serve warm or at room temperature. Will keep refrigerated for 3 days.
6. To reheat: Preheat oven to 350°F Place puddings in a deep roasting pan. Place in oven and add enough water to roasting pan to come 3-inches up sides of bowls. Reheat until warm through, about 20 minutes.
Title: No Fat Cinnamon Apple Squares
Ingredients:
- 2 lemon juice
- 2 maple syrup
- 1 sugar
- 1 1/2 vanilla
- 2 applesauce
- 1/2 apples
- 4 flour
- 1/2 whole wheat flour
- 1/2 baking soda
- 2 cinnamon
- 1 salt
- 1
Instructions:
1. Preheat oven to 350° Lightly grease a 9 x 13 pan and set aside.
2. Beat egg whites 30 seconds with electric mixer.
3. Add next four ingredients and beat 1 more minute.
4. Stir in applesauce and fold apples into batter.
5. Combine remaining dry ingredients in a separate bowl and add to batter.
6. Spoon mixture into prepared pan and bake 50-60 minutes or until center springs back when gently pressed.
Title: Orange Biscotti
Ingredients:
- 2 unsalted butter
- 3 1/2 light muscovado sugar
- 1 egg
- 1 orange
- 6 self raising flour
- 1 1/2 baking powder
- 1 cinnamon
- 2 polenta
Instructions:
1. Preheat the oven to gas 3/160°C/325°F.
2. Grease a baking sheet.
3. Beat together the butter and sugar until smooth. Beat int the egg, then the orange rind, juice, flour, baking powder, cinnamon and polenta.
4. Tip the mixture on to a lightly floured surface and knead. Place dough on the baking sheet and flatten with the palm of your hand to make a rectangle approx 25 x 18 cm.
5. Bake for 25 minutes, then remove from the oven and leave to stand for 5 mins until slightly cooled. Using a sharp knife, carefully cut the mixture widthways into thin sticks about 1 cm wide.
6. Space the cookies out slightly on the baking sheet, then bake for a further 20 minutes until crisp.
7. When cool, dust with icing sugar.
Title: Mocha Mousse
Ingredients:
- 2 milk
- 3 instant chocolate pudding mix
- 1 vegetarian instant chocolate pudding mix
- 1/4 cinnamon
- 3 brewed coffee
Instructions:
1. In a medium bowl, beat together 1 cup milk and whipped topping.
2. Add remaining milk, pudding mix and cinnamon; beat until well blended (about 2 minutes).
3. Blend in coffee, then pour into dessert dishes or wine glasses.
4. Refrigerate until ready to serve (at least 1 hour).