lumicero/recipes-ing2inst huggingface dataset:
Title: Martha's Gingerbread Men
Ingredients:
- 250 unsalted butter
- 1 granulated sugar
- 2 granulated sugar
- 1 golden syrup
- 2 honey
- 1 eggs
- 3 vanilla extract
- 2 plain flour
- 3 self raising flour
- 3 ground ginger
- 1 ground cinnamon
- 1 ground nutmeg
- ground cloves
Instructions:
1. Cream the butter and sugar until fluffy.
2. Add egg yolks.
3. Add Golden Syrup or honey.
4. Add vanilla extract.
5. Beat thoroughly.
6. In another bowl combine all dry ingredients and mix.
7. Add to creamed mixture about a cup at a time.
8. Knead lightly with floured hands towards the end.
9. The dough will be quite soft but should hold its shape.
10. Cut into 4 pieces and refrigerate for half an hour.
11. Take out a quarter of the mixture and lightly knead on a floured surface then roll out about 1/4 inch thick.
12. Cut into'men' with cookie cutters or into circles if preferred.
13. I use an egg lifter to help get them onto the baking trays.
14. Lightly beat the egg whites and brush over the shapes then sprinkle with a little granulated sugar.
15. Bake at 180 degrees C for 12 to 15 minutes depending on the size you make.
16. They should be golden brown.
17. Cool, then store in airtight container with a lining of kitchen paper to keep them crisp.
Title: Rave Review Coconut Cake
Ingredients:
- 1 flour
- 1/8 instant vanilla pudding
- 1 water
- 1 1/2 eggs
- 4 coconut
- 1/4 walnuts
- 2 pecans
- 1 butter
- 4 coconut
- 2 cream cheese
- 1 milk
- 2 confectioners' sugar
- 3 1/2 vanilla
- 1/2
Instructions:
1. Blend cake mix, flour, pudding mix, water, eggs and oil in a large mixing bowl.
2. Beat at medium speed for four minutes.
3. Stir in coconut and nuts.
4. Pour into 3 greased and floured 9" layer pans.
5. Bake at 350 for 35 minutes.
6. Remove and cool.
7. Frosting:
8. Melt 2 tablespoons butter in skillet.
9. Add coconut while stirring constantly over low heat until golden brown.
10. Divide coconut into two parts - 1/4 cup and 1 3/4 cups.
11. Spread coconut on paper towels to cool.
12. Cream 2 tablespoons butter with cream cheese.
13. Add milk; beat in sugar gradually.
14. Blend in vanilla.
15. Stir in 1 3/4 cups coconut.
16. Spread on top of cake layers.
17. Stack layers and sprinkle with remaining (1/4 cup) coconut.
Title: Easter Bunny Racers
Ingredients:
- 24 marshmallow peeps
- 1
- 24
- 1
- 24
- 48
- 96
Instructions:
1. Unwrap Swiss cake rolls and put on flat surface to work on.
2. Place contents of frosting container in quart-sized ziploc bag; press all air out, seal and snip corner off end.
3. Cut a shallow V shape in bottom of Peeps so they sit flat on cake rolls.
4. Add small amount of frosting to bottom of Peeps and stick on almost to the back of cake rolls.
5. Take halved peach gummy slices and add small dabs of frosting to cut end and stick down behind Peep as the "back of the seat".
6. Next, add small dab of frosting to Lifesavers and stick down in front of Peep on a slight angle for steering wheel.
7. Take 2 matching M&M's and adhere to front of cake roll as the headlights.
8. Take 4 matching Spree candies (or equivalent) and use frosting to adhere them two to each long side of cake roll as the tires.
9. Repeat with all cake rolls.
Title: Chocolate Tres Leches
Ingredients:
- 1 chocolate
- 1 sweetened condensed milk
- 3/4 coconut milk
- 3/4 evaporated milk
- 1/2 vanilla extract
- 1/2 cinnamon
- 3
- 1/4
Instructions:
1. Prepare cake mix as directed, in one 13x9-inch layer.
2. Combine the 3 milks and extracts. Remove 1/2 cup mixture to a small bowl; whisk in cocoa powder and cinnamon until smooth. Slowly whisk chocolate mixture back into larger milk mixture,.
3. Remove baked cake from oven. Cool slightly and transfer to a larger baking pan or deep serving dish. Using a fork, poke holes liberally in top and sides of cake. While cake is still warm, pour half the milk mixture overtop. Wait one minute and pour the remainder over cake.
4. Cover and chill 1 hour. Keep extra sauce on the table to spoon over top. Garnish as desired. Some garnish suggestions are White and Chocolate curls, sprinkled with cinnamon and cocoa; Fresh pears on the side, peeled and thinly sliced; Fresh pineapple and mango; Gooseberries or raspberries; sprinkle with toasted coconut.
Title: Chocolate Cannoli Cake Roll
Ingredients:
- 1 3/4 water
- 1/3 eggs
- 3 cream cheese
- 1 ricotta cheese
- 2 confectioners' sugar
- 1 vanilla extract
- 1 ground cinnamon
- 1/2
Instructions:
1. Line a greased baking pan with wax paper.
2. in a large bowl combine the cake mix, water and eggs.
3. beat on low speed for 30 seconds.
4. pour into prepared pan.
5. bake at 350 for 14 minutes or until cake springs back when lightly touched.
6. cool for 5 minutes'invenert into kitchen towel dusted with confectioner's sugar.
7. peekl off waxed paper.
8. roll up cake in the towel jelly roll style and cool completely on a wire rack.
9. in a small bowl beat cream cheese until fluffy.
10. add ricotta cheese, confectioner's sugar, vanilla and cinnamon.
11. beat until smooth.
12. stir in chips.
13. unroll cake spread filling over cake and re-roll.
Title: Apple Dump Cake
Ingredients:
- 2 sugar
- 2 flour
- 2 baking soda
- 1 cinnamon
- 1 salt
- 2 eggs
- 1/2 vanilla
- 1 pecans
- 1 walnuts
- 1 powdered sugar
- 1 lemon juice
- 2
Instructions:
1. Dump first 8 ingredients into a large bowl and mix together.
2. Add nuts.
3. Fold in apple pie filling.
4. Pour into a greased and floured 13 x 9 pan and bake at 350 degrees for 1 hour. When cake has cooled, combine icing ingredients and spoon over cake.
Title: Easy One-Bowl Milk Chocolate Fudge Cupcakes
Ingredients:
- 1 3/4 all-purpose flour
- 1 brown sugar
- 1/4 baking powder
- 1 baking soda
- 1 salt
- 1/2 cinnamon
- 1/8 - 1/4 milk
- 1 half-and-half cream
- 1 egg
- 1/3 vanilla
- 1
- 1/2
Instructions:
1. Set oven to 350 degrees.
2. Line 12 regular size muffin tin with paper liners.
3. In a medium-size mixing bowl, mix together the flour, brown sugar, sifted baking cocoa, baking powder, baking soda, salt and cinnamon (if using); mix with a wooden spoon to combine.
4. In a two-cup measuring cup or bowl whisk together the milk, egg, oil and vanilla.
5. Add the milk/egg mixture to the dry ingredients; mix very well with a wooden spoon to combine well.
6. Mix in the chocolate chips and nuts (if using).
7. Divide the batter evenly between the lined muffin tins.
8. Bake for 22-25 minutes, or until a toothpick inserted in the middle comes out clean (don't overbake!).
9. Cool, and frost with favorite chocolate frosting.
Title: Coco Nut Cake and Coconut Cream Cheese Frosting
Ingredients:
- 1 instant pudding mix
- 1 water
- 1 1/3 eggs
- 1/4 coconut
- 4 walnuts
- 2 pecans
- 1 butter
- 4 coconut
- 2 cream cheese
- 1 milk
- 2 powdered sugar
- 3 1/2 vanilla extract
- 1/2
Instructions:
1. Cake: Blend cake mix, pudding mix, water, eggs and oil.
2. Beat 4 (and four is underlined) minutes medium speed.
3. Stir in coconut and nuts.
4. Pour into 3 greased and floured 9-inch layer pans.
5. Bake at 350° for 35 minutes.
6. Cool in pans 15 minutes.
7. Chen cool, frost with coconut cream cheese frosting (recipe included here).
8. Frosting: Melt 1/2 of butter in skillet and add coconut. Stir constantly (that is underlined) over low heat until golden brown.
9. Spread coconut on paper towels to cool.
10. Cream other 1/2 of butter with cream cheese, add milk beat in sugar gradually.
11. Blend in vanilla.
12. Stir in 1 3/4 cups coconut.
13. Spread on tops of layers. Sprinkle remaining coconut on top.
Title: Lemon Poppy Seed Shortbread Cookies
Ingredients:
- 1/2 confectioners' sugar
- 3/4 butter
- 1 poppy seed
- 2 lemon juice
- 1 1/2 flour
- 2 sugar
Instructions:
1. Preheat oven to 325°F.
2. Cream confectioners' sugar and butter together until fluffy.
3. Stir in poppy seeds and lemon juice.
4. Gradually add flour and mix well.
5. Divide dough into 4 equal portions and roll each into a 4 inch circle on a lightly-floured surface.
6. Transfer each dough portion to an ungreased cookie sheet; cut each circle into 6 wedges.
7. Prick each wedge several times with a fork and sprinkle with sugar.
8. Bake for about 20-25 minutes or until golden.
9. Cool for 4-5 minutes before moving to wire racks to cool completely.
10. When cool, break each circle apart into wedges.
Title: Apple Cookie Crisp
Ingredients:
- 6 -8 cooking apples
- 1 vanilla
- 1/2 sugar
- 2 flour
- 1/2 cinnamon
- 1/8 nutmeg
- 2 -3 butter
- 16 1/2
Instructions:
1. Heat oven to 325 degrees.
2. Place butter in 8x8 baking dish, Tilt dish to coat sides.
3. Toss apple slices with vanilla in a large bowl.
4. In a separate bowl, stir dry ingredients together until well mixed.
5. Sprinkle dry ingredients over apples, stirring until well coated.
6. Place apples in baking dish, bake at 325 degrees for 15-20 minutes, until apples are softening.
7. While apples are baking, chop cookie dough into small pieces, a bit bigger than chocolate chips.
8. Remove apples from oven, evenly sprinkle cookie dough over apples and return to oven for 10-15 minutes, until cookie topping is lightly browned.
9. The cookie dough will spread a bit, so there is no need to cover the apples completely.
Title: Mini Raspberry Cupcakes
Ingredients:
- 1/2 unsalted butter
- 3/4 sugar
- 1 1/2 baking powder
- 1/4 salt
- 2 eggs
- 1 milk
- 1/2 all-purpose flour
- 1 1/3 unsalted butter
- 1/2 confectioners' sugar
- 4 milk
- 4 salt
- 1
- 1/2
Instructions:
1. Heat oven to 350. Line mini muffin pans with paper liners.
2. Cupcakes -- Beat butter, sugar, baking powder and salt in a large bowl with an electric mixer on high speed 1 minute. Add eggs, one at a time, beating after each. Stir extract into milk. Beat in flour in three parts, alternating with milk, just until blended. Spoon 1 Tbsp into each muffin cup.
3. Bake 15 minutes or until wooden toothpick inserted in center comes out clean. Let cool in pan on wire rack 5 minutes before removing from pan to wire rack. Cool completely.
4. Raspberry Buttercream -- Beat all ingredients in medium bowl with electric mixer on medium speed until blended. Then increase speed to high; beat until light and fluffy. Tint pink if desired. Frost cupcakes.
Title: Crazy Crater Chocolate Marshmallow Moon Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/4 sugar
- 1/4 baking soda
- 1 salt
- 1/4 white vinegar
- 6 vanilla extract
- 1 milk
- 1 miniature marshmallow
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In an 8" round cake pan, mix together the
3. flour, sugar, cocoa, baking soda and salt.
4. With a spoon, dig one 1 1/2" and two 3/4" holes in the flour mixture. Put the oil in the big hole and vinegar and vanilla in the small holes.
5. Pour the milk over everything and mix to the consistency of mud.
6. Bake for 15 minutes, then sprinkle on the marshmallows. Continue baking for 10 to 15 minutes, or until the center springs back when pressed lightly and the marshmallows have melted into tan "moon rocks" (hence the name of the recipe). Set the pan on a rack to cool and serve right out of the pan.
Title: Healthy Raspberry Dessert
Ingredients:
- 8 nonfat plain yogurt
- 4 raspberries
- 28 mint sprigs
- 4
Instructions:
1. Place 2T of yogurt on the bottom of each dish (I use a small cookie scoop so that its somewhat rounded).
2. Place 7 raspberries on the top of each.
3. Drizzle 1 tsp of Agave nectar over the top of each.
4. Place 1 sprig of mint on each.
5. Serve immediately (otherwise the sweetener will start to run to the sides of the bowl and your raspberries may "bleed" into the yogurt.
6. Optional: This tastes nice with a little fresh mint mixed into the yogurt as well!
Title: Fried Bananas (Cape Verde Islands)
Ingredients:
- 1 olive oil
- 1/4 cornflour
- 1 sugar
- 1 butter
- 1/4 egg
- 2 salt
- 2 white rum
- 4 milk
- 1 bananas
- 2 ground cinnamon
- dark brown sugar
Instructions:
1. Heat oil in a dutch oven or deep fryer to 375°F.
2. Mix the corn flour and sugar together in a bowl.
3. Add the butter, egg, salt, rum and milk, stirring constantly until you have a thick batter.
4. Peel the bananas, cut them into quarters, and sprinkle them with a mixture of cinnamon and sugar.
5. Roll the banana quarters in the batter and dip them into the hot oil a few at a time.
6. Fry them for 2 to 3 minutes on each side, turning once until they are golden brown.
7. Drain on absorbent paper and dust with the cinnamon sugar.
8. Serve warm.
Title: Peanut Butter Fudge Cups
Ingredients:
- 1/4 chunky peanut butter
- 3 brown sugar
- 2 butter
- 1 1/2 corn syrup
- 1 all-purpose flour
- 1/8 salt
- 3 cold water
- 2/3 brown sugar
- 2 butter
- 2 1% low-fat milk
- 1 all-purpose flour
- 3 egg
- 2 powdered sugar
- 1
- 2
Instructions:
1. Preheat oven to 350°.
2. To prepare crust, place first 4 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup; level with a knife.
3. Add flour and salt to peanut butter mixture; cut in flour with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Sprinkle surface with cold water, 1 tablespoon at a time; toss with a fork until combined.
5. Shape mixture into 24 balls. Place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into bottoms and up sides of muffin cups.
6. To prepare filling, combine 2/3 cup brown sugar and the next 4 ingredients (2/3 cup brown sugar through milk) in a small saucepan over medium-low heat.
7. Cook 3 to 4 minutes or until smooth, stirring frequently. Remove from heat; stir in 2 tablespoons flour and egg until well blended. Divide chocolate mixture evenly among muffin cups.
8. Bake at 350° for 10 minutes or until the pastry is lightly browned; cool in pan on a wire rack 5 minutes.
9. Run a knife around outside edges of cups. Remove cups from pan; cool completely on wire rack. Sprinkle with powdered sugar.
Title: Cornmeal Lime Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 4 lime zest
- 2 lime juice
- 2 orange zest
- 1/2 vanilla
- 1 1/2 flour
- 1 cornmeal
- 3 1/4 powdered sugar
- 8 lime juice
- 2 1/2 lime zest
Instructions:
1. Cream butter and sugar 3-4 minutes.
2. Add egg and beat until JUST combined.
3. Add zests, lime juice and extract.
4. Add flour and cornmeal and mix until well blended.
5. Cover with waxed paper or plastic wrap.
6. Form into a disc (why? Beats me) and chill, at least, 1 hour.
7. Roll heaping teaspoons of dough into balls and place on baking stones (or lined baking sheets) 3" apart.
8. Dip bottom of a medium drinking glass into a bowl filled with the cornmeal and flatten balls with the bottom of the glass until dough is 1/4" thick.
9. Bake cookies at 350 until golden brown around the edges, about 14-16 minutes.
10. When cookies cool pour lime glaze (mix ingredients together) over them.
11. Let glaze set.
12. Devour.
Title: Passover Dark Chocolate Nut Cake
Ingredients:
- 10 -12 eggs
- 3 sugar
- 1/2 pecans
- 2/3 pure vanilla extract
- 2 sugar
- 3/4 butter
- 1/4 margarine
- 1/4 instant coffee crystals
- 1 hot water
- 1 sour cream
- 1/2
- 1
- 3
- 1/4
Instructions:
1. TO MAKE THE CAKE:
2. Set a large mixer bowl in a sink filled with 2 inches of warm water. Separate eggs.
3. NOTE:
4. it is best to separate eggs while they are still cold, straight from the fridge.
5. (you should have about 1 1/2 cups whites). Pour the whites into the warm mixer bowl and place yolks in a smaller mixer bowl (or let separated eggs stand, covered, at room temperature for 30 minutes).
6. Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate and semisweet chocolate pieces over low heat. Turn off heat and stir (chocolate will continue to melt).
7. Preheat oven to 350ºF.
8. Cut a waxed paper liner for the bottom of a 10-inch tube pan, cutting it 1/2-inch wider than the pan and the center hole slightly larger than the tube.
9. Grease pan thoroughly.
10. Place liner in pan and grease liner.
11. Beat egg yolks with an electric mixer on high speed for about 4 minutes or till they're thick and lemon colored.
12. Add the 2/3 cup sugar, beating till very thick. Stir in the melted chocolate and chopped nuts.
13. Thoroughly wash and dry beaters.
14. Beat egg whites with vanilla and almond extract till foamy.
15. Gradually add the 1/4 cup sugar to egg whites, beating till soft peaks form.
16. Lighten egg yolk mixture with about 2 cups beaten egg whites.
17. Add to the remaining egg white mixture and fold together to combine.
18. Turn batter into prepared pan.
19. Bake for about 40 minutes or till top springs back when lightly touched.
20. Run a knife around the edge of the pan and center to loosen.
21. Cool in pan for 1 hour.
22. INVERT onto cake plate. Remove waxed paper.
23. Spread glaze over top and sides of cake.
24. TO MAKE THE DARK CHOCOLATE GLAZE:
25. In a small heavy saucepan or skillet, melt chocolate over low heat.
26. Remove from heat and stir in butter or margarine.
27. In a small bowl, dissolve instant coffee in hot water.
28. Stir in the sour cream and maple flavoring.
29. Add sour cream mixture to chocolate, stirring till smooth and shiny.
30. Makes 3/4 cup.
Title: Sticky Rice With Mango Sorbet
Ingredients:
- 2 sweet rice
- 3 water
- 1 coconut milk
- 1/2 sugar
- 1 salt
- 2 1/2
Instructions:
1. Soak rice in a bowl of water for 30 minute.
2. Place mango juice in your ice cream maker and turn it on. Approx 20 minute Time will vary depending on machine.
3. Strain rice
4. Place rice in rice cooker with 3 cups water ( if you don't soak rice use 4 cups water) If you don't have cooker simmer on low in a covered pot for 20 minute
5. Combine coconut milk sugar and salt in a pan, heat until sugar is melted. set aside.
6. Place cooked rice in a large bowl and stir gently to release steam.
7. Mix in coconut liquid, combining quickly.
8. Allow rice to sit for a few minutes to absorb coconut liquid.
9. Serve 1/2 cup sticky rice topped with 1/4 cup mango sorbet.
Title: Individual Chocolate Soufflés
Ingredients:
- 8 unsalted butter
- 1 all-purpose flour
- 1 milk
- 1/2 vanilla extract
- 3 sugar
- 1 confectioners' sugar
- 4 white chocolate
- 1/4 dark rum
- 6
- 1/3
Instructions:
1. For the Soufflés:
2. Lightly butter 8-6oz ramekins, and dust them with granulated sugar. Set aside.
3. Melt chocolate in a double boiler, covered, over barely simmering water. Remove the cover, and stir until the chocolate is smooth. Remove top pan of the double boiler from the heat.
4. In a small pot, melt the butter over moderate heat. Stir in the flour and cook until the mixture is thickened but not browned, 1 to 2 minutes. Add the milk and whisk briskly until the mixture is smooth and thick, about 3 minutes. Remove the pan from the heat, add the melted chocolate, and whisk until smooth. Whisk in the egg yolks and vanilla, and set the pan aside.
5. Beat the egg whites and lemon juice at medium speed until soft peaks form, about 1 minute. Gradually sprinkle the granulated sugar on top; continue to beat at hight speed until the whites are stiff but not dry.
6. Using a rubber spatula, stir one quarter of the whites into the chocolate mixture to lighten it, then fold in the remaining whites. Spoon into the ramekins, filling each to the top.
7. At this point the soufflés can be refrigerated, uncovered for up to 5 hours.
8. preheat oven to 375. Bake the soufflés for 17 minutes or until they are puffed and slightly cracked. Dust with powdered sugar. Serve immediately.
9. For the Sauce:
10. In the top of a double boiler melt the white chocolate over simmering water. Whisk in the rum until it is completely incorporated. Remove the top from the heat and let the sauce stand at room temperature.
11. Serve the sauce at room temperature or slightly warm. Pass around sauce in a small pitcher at the table.
Title: Vernors Bundt Cake With Vernors Glaze
Ingredients:
- 1 1/2 brown sugar
- 1 butter
- 1 sugar
- 4 eggs
- 2 vanilla extract
- 1 ginger
- 3 all-purpose flour
- 1/2 salt
- 2 1/2 baking powder
- 1/2 baking soda
- 1 cinnamon
- 1/4 ground ginger
- 1/4 nutmeg
- 1/2 clove
Instructions:
1. Preheat oven to 350 degrees. Lightly grease a 10-inch tube or 12-cup Bundt pan.
2. In a large bowl, cream together butter and sugars. Blend in eggs, vanilla and rum extract. Add Vernors.
3. In another large bowl toss together flour, salt, baking powder, baking soda, cinnamon, ginger, nutmeg and cloves.
4. Add to the creamed mixture and mix well.
5. Spoon into prepared pan. Bake until the cake springs back when lightly pressed (45 minutes for sheet pan and 60 minutes for the tube or Bundt pan).
6. Cool for 5 minutes before removing from pan. Cool thoroughly on a rack. Dust with confectioners’ sugar. The (9-by-13-inch) cake may be served from the pan.
Title: Berry and Almond Tiramisu
Ingredients:
- 85 boiling water
- 1 cold water
- 1/2 eggs
- 50 caster sugar
- 3 mascarpone cheese
- 1/3 Savoiardi cookies
- 250 berries
- 300
- 24
- 1
- 125
Instructions:
1. Combine jelly crystals and boiling water in a heatproof bowl. Stir until jelly has dissolved. Stir in cold water and Frangelico. Refrigerate for 20 minutes.
2. Using a non stick skillet or fry pan toast almonds over a medium heat tossing often, until they are a light brown colour.
3. Using an electric mixer, beat egg yolks and sugar until pale. Gently fold in mascarpone and cream.
4. In a separate bowl, beat egg whites to stiff peaks. Gently fold into cream mixture.
5. Using half the biscuits, dip, 1 at a time, into jelly mixture. Arrange over the base of a serving dish. Cover biscuits with 1/3 of the cream mixture. Top with berries and sprinkle on half of the nuts.
6. Sprfead another 1/3 of the cream mixture over the nuts. Dip remaining biscuits, 1 at a time into jelly mixture. Place over cream mixture. Cover with remaining cream mixture, sprinkle with remaining nuts. Cover with plastic wrap and refrigerate for 6 hours or overnight if time permits.
7. NOTE: Frangelico is a hazelnut liqueur, you can substitute with orange juice if you prefer.
Title: Chocolate Peanut Butter Parfaits
Ingredients:
- 2 milk
- 2 peanut butter
- 1 Cool Whip
- 2 milk
- 1 chocolate flavor instant pudding and pie filling mix
Instructions:
1. Mix 2 tablespoons milk into peanut butter in a small bowl.
2. Stir in Cool Whip.
3. Pour 2 cups milk into a large bowl.
4. Add pudding mix.
5. Beat with wire whisk 1 to 2 minutes.
6. Spoon pudding and peanut butter mixture alternately into 6 parfait glasses.
7. Refrigerate 1 hour or until ready to serve.
8. Garnish with additional Cool Whip.
Title: Cacen Ddyrnu (Welsh Threshing Cake)
Ingredients:
- 1 plain flour
- 1/2 currants
- 1/2 raisins
- 8 sugar
- 8 bacon
- 2 -3 eggs
- 1 baking soda
- buttermilk
Instructions:
1. Preheat oven to 400°F.
2. Dissolve the soda in a litle tepid water mixd with some of the buttermilk.
3. Add the beaten eggs with the soda mixture and enough buttermilk to the flour to give a fairly soft consistency.
4. Bake in a greased cake tin at 400 F for about 1 1/2 hours.
Title: Gateau fondant aux poires : (Moist Pear Cake)
Ingredients:
- 4 -5 pears
- 3/4 flour
- 1/2 flour
- 2 sugar
- 1/3 eggs
- 1 milk
- 3 milk
- 2 baking powder
- 6 butter
- 1 salt
- 3 butter
- egg
- sugar
Instructions:
1. In a large bowl, beat sugar, 2 eggs and a pinch of salt until mixture becomes"foamy" and forms a"ribbon" when removing the whisk.
2. Add the flour and baking powder, and then thin out the batter with the milk and oil.
3. Heat oven to 350°F (180°C) Butter and flour a 9 or 10-inch cake pan.
4. Pour half of the batter into the pan.
5. Peel the pears and remove the seeds, then cut into strips.
6. Place the pear strips on the batter.
7. Then pour the remaining batter over the pears.
8. Bake 30 minutes.
9. Meanwhile, prepare the topping as follows: Melt the butter in a sauce pan over a low flame.
10. Beat the egg and sugar in a bowl until well mixed.
11. Add the metled butter.
12. After 30 minutes, take the cake from the oven.
13. Pour the topping over the cake, and then continue baking another 20 minutes.
14. Sprinkle with slivered almonds, if desired.
15. Let cool before removing from pan.