lumicero/recipes-ing2inst huggingface dataset:
Title: Vanilla Slice
Ingredients:
- 2 milk
- 600 icing sugar
- 2
- 4
Instructions:
1. Defrost pastry and prick well with a fork.
2. Place on 2 lightly greased oven trays and bake 10-12 minutes.
3. Mix custard powder and icing sugar to a smooth cream with a little of the milk.
4. Heat the remaining milk in a pot.
5. Add the custard mixture and bring to the boil while stirring. Continue to stir and cook gently for 5 minutes.
6. Leave until cold then put together between pastry.
7. Ice with your favourite plain icing and sprinkle coconut lightly over the top(optional).
Title: Fresh Peach and Blueberry Compote
Ingredients:
- 1 sugar
- 1 fresh lemon juice
- 2 orange, rind of
- 1/2 fresh blueberries
- 8
- 1
Instructions:
1. Combine first 4 ingredients in 2 quart serving bowl and blend well.
2. Using a food processor (medium or thick slice disc): place peaches in food tube and slice, using light pressure.
3. Add to orange juice mixture.
4. Gently blend in blueberries, tossing lightly.
5. Cover and refrigerate at least 2 hours.
Title: Chip's Canned Apple Pie Filling With Amaretto
Ingredients:
- 12 red apples
- 6 granny smith apples
- 2 1/2 sugar
- 1/2 butter
- 1 vanilla
- 1 cinnamon
- 2 water
- 1/2 Amaretto
Instructions:
1. Peel, core and slice apples.
2. Add apples to large pot. Add sugar, 1 stick butter, water, vanilla and cinnamon.
3. Bring to a boil and boil for 15-20 minutes, reduce heat to medium low.
4. Add Amaretto and let simmer another 5 minutes.
5. Place in jars, process in water bath to seal.
Title: Oatmeal Cinnamon Chips Cookies
Ingredients:
- 1 butter
- 1 light brown sugar
- 1/2 granulated sugar
- 2 eggs
- 1 1/2 vanilla extract
- 1 1/2 all-purpose flour
- 1 baking soda
- 2 1/2 quick-cooking oats
- 1 raisins
- 3/4
Instructions:
1. Heat oven to 350 degrees.
2. Beat butter, brown sugar and granulated sugar until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff).
3. Drop by heaping teaspoons onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack.
4. BAR VARIATION: Spread batter into lightly greased 13x9x2-inch baking pan. Bake at 350°F for 25 to 30 minutes or until golden brown. Cool; cut into bars. About 3 dozen bars.
Title: Yofi Yofi (Dessert Fritters)
Ingredients:
- 2 cornstarch
- 1/2 yogurt
- 1 baking soda
- 1 sugar
- 3 1/2 honey
- 3
Instructions:
1. In a mixing bowl slowly combine the cornstarch, yogurt, peanut oil and baking soda and mix together until the mixture is smooth and free of lumps.
2. Add just enough water (about 1/2 cup) to make a batter which is thin enough to pour through a large funnel.
3. In a saucepan bring the sugar and 2 cups of water to a boil. Boil rapidly for about 5 minutes and then add the honey.
4. Reduce the flame and simmer for 3 - 4 minutes longer. Set aside to keep warm.
5. Into a large heavy skillet pour 1" of the vegetable oil and heat to 360degF(185 C).
6. Hold a finger on the tip of a large funnel and fill with the batter.
7. Open the funnel halfway and release enough batter into the hot fat to make 2 or 3 circles on top of each other for a single fritter (about 3" in diameter). Fry until golden and then remove with a slotted spoon to drain on a paper towel for several seconds.
8. Dip the fritter in the warm syrup and place on a cake rack to drain.
9. Continue until all of the batter has been used, adding oil to the skillet only if necessary.
10. Cool and store in airtight containers.
11. Can be served with strong coffee or hot tea.
Title: Maple Frosting
Ingredients:
- 3 powdered sugar
- 1/3 butter
- 1/2 salt
- 1/3 maple syrup
- 2 vanilla
- 1/4 milk
Instructions:
1. Mix together sugar and salt.
2. Beat in butter, add syrup and vanilla.
3. Gradually add in the milk a tablespoon at a time, beat until creamy, YOU MAY NOT NEED ALL THE MILK, or you may need to add extra, adjust until it is of spreadable consistancy.
4. Makes enough to frost a 2 layer cake or a 9"x 13" cake.
Title: Top Hat Brownies!
Ingredients:
- 1 eggs
- 2 water
- 1/4 peanut butter
- 1/2 mini marshmallows
- 1
- 2
Instructions:
1. Make brownies according to directions on the box.
2. Meanwhile, put 1 Cup Peanut Butter in a microwave safe bowl and microwave for 30 seconds (or until soupy), stir and set aside.Top hot brownies with marshmallows, and chocolate, and drizzle peanut butter over the top. Put back in the oven under the boiler for 1-2 minutes just until topping begins to melt together. Cool, slice and enjoy!
3. There are so many ways to change up the ingredints in the topping! The possibilities are endless! Use chopped peanuts instead of peanut butter, or don't use nuts at all and add graham crackers! Use walnuts and bananas with the marshmallow, or mix up a cream cheese icing instead of the marshmallow! Whatever your mood, you'll tip your hat to these!
Title: Creamy Mango Pastry Stack
Ingredients:
- 1 1/2 milk
- 3 vanilla custard powder
- 1/3 sugar
- 1 vanilla extract
- 2 milk
- 2 mangoes
- 300 puff pastry
- 2
- 4
Instructions:
1. Heat milk in a heavy based saucepan (until hot but not boiling).
2. In a bowl beat the custard powder, sugar, egg yolks, extract and extra milk until thick and pale (3 minutes).
3. Pour over the hot milk and mix well (I use a whisk to stop lumps).
4. Stir over a low heat stirring constantly until thick and glossy. Transfer to a bowl and cover with cling wrap OR baking paper (to prevent a "skin" forming). Chill until cold.
5. Once cold, fold through the whipped cream (this process can be done 24 hours ahead of time and the custard cream will be ready for assembly).
6. Pre-heat your oven to 210oC and line 2 baking trays with baking paper.
7. Cut each puff pastry sheet in half length ways (remove the plastic) and bake until cooked, puffy and golden (about 15 minutes). Let cool on the sheet completely (this can be done up to 12 hours ahead of time and stored in an air tight container ready for assembly - be sure that it is cold when storing though as any steam will make the pastry soggy).
8. Place one of the pastry sheets on a pretty rectangular serving platter, top with 1/4 of the custard cream (carefully spread of the pastry) and 1/4 of the sliced mangoes. Repeat for the remaining 3 layers, topping with custard cream and mangoes.
9. Once "constructed" or assembled serve as quick as you can (the pastry will go soggy fast). I get everything ready in the morning and assemble this while chatting to guests (yes, it looks so easy!)
10. NOTE: strawberries, raspberries, peaches almost any fruit can be used instead of mangoes (no citrus though!).
Title: Great Pie Crust
Ingredients:
- 5 flour
- 1 sugar
- 2 baking powder
- 1 salt
- 1/2 milk
- 3/4 - 1
Instructions:
1. Sift dry ingredients together and then mix in lard in chunks, using a fork or hand pastry blender.
2. Add milk.
3. Continue working with fork until just blended.
4. Roll out and fill pie plates as needed.
Title: Chocolate Chip Bars
Ingredients:
- 1 butter flavor shortening
- 3/4 brown sugar
- 3/4 white sugar
- 2 eggs
- 1 vanilla
- 2 1/4 flour
- 1 baking soda
- 1 salt
- 12 chocolate chips
Instructions:
1. Preheat oven to 350.
2. Butter one 10x15 baking pan, or 8x8 pan.
3. In a large bowl, cream shortening and sugars together.
4. Add eggs and vanilla; beat.
5. Combine flour, baking soda, and salt.
6. Stir into the sugar mixture.
7. Add the chocolate chips.
8. Spoon into baking pan.
9. Bake for 15 minutes.
10. Do not overbake.
Title: Apple Dumplings
Ingredients:
- 1 lemon peel
- 1 butter
- 4 brown sugar
- 1/4 cinnamon
- 1 allspice
- 1/8 water
- 1 1/2 nutmeg
- 1/4 cooking apples
- 4 light corn syrup
- 4 nutmeg
- 1/2 clove
- 1/4 butter
- 1/8
- 2
Instructions:
1. Prepare pastry, adding nutmeg and lemon peel.
2. Roll dough about 1/8 inch thick, cut into 4 equal squares.
3. Peel and core apples.
4. Put 1 teaspoon each butter and sugar in apple.
5. Set on square of pastry. Bring opposite ends of pastry over apple, sealing edges.
6. Combine remaining ingredients, boil.
7. Bake in buttered dish at 500 degrees for 10 minutes or 350 degrees for 45 minutes, basting often with syrup.
Title: Carolanne's Anzac Biscuits
Ingredients:
- 1 3/4 flour
- 3 1/2 sugar
- 2/3 coconut flakes
- 2/3 rolled oats
- 1 3/4 butter
- 1 golden syrup
- 1/2 baking soda
- 2 boiling water
Instructions:
1. Mix the flour, sugar, coconut and rolled oats together.
2. Melt the butter and golden syrup.
3. Dissolve the baking soda in the boiling water and add to the butter and golden syrup.
4. Make a well in the centre of the flour mixture and stir in the liquid.
5. Place spoonfuls on a cold greased tray, flatten with a fork.
6. Bake for 15 to 20 minutes at 350°F.
Title: Surprise Inside Double Peanut Butter Cookies
Ingredients:
- 1 1/2 flour
- 1/2 sugar
- 1/2 baking soda
- 1/4 salt
- 1/2 shortening
- 1 peanut butter
- 1/4 light corn syrup
- 1 milk
Instructions:
1. Combine flour, sugar, baking soda, shortening and one half up of peanut butter. Mix together until it resembles a course meal.
2. Add the corn syrup and the milk. Scrape dough onto a sheet of plastic wrap and form into a long roll of about 2 inches in diameter.
3. Chill the dough until it becomes firm, about 1 1/2 - 2 hours.
4. Heat the oven to 350 degrees.
5. Cut the dough into slices about 1/4 inch thick. Place half of the dough slices about 2 inches apart on an ungreased baking sheet. Drop about 1/2 teaspoon of peanut butter on the center of each slice. (If desired add 2-4 chocolate or other chips.) Top with the other slice of dough and seal the top and bottom with a fork. Bake until light brown but still soft to the touch in the center, about 11-12 minutes.
Title: Ooey-Gooey Brownies
Ingredients:
- 1 low-fat vanilla yogurt
- 1 walnuts
- 1/4 light butter
- 1/3 vanilla extract
- 1 nonfat milk
- 1/2 powdered sugar
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Combine Brownie Mix and yogurt, stir until it has a glossy finish. Stir in walnuts.
3. Spread batter into a foil lined 8 in square baking pan. Bake at 350 for 28 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
4. Place butter, vanilla, and milk in a medium bowl; beat with a mixer at medium speed until smooth and creamy. Add powdered sugar, beating at low speed 1 minute or until preading consistency. Gradually add melted chocolate, beating until smooth. Spread frosting evenly over brownies.
5. Remove brownies from pan by lifting foil. Remove foil; cut into 16 squares.
Title: Fruity Birthday Cupcakes
Ingredients:
- 6 butter
- 2 bananas
- 1 egg
- 1/3 milk
- 1 honey
- 1 2/3 self-rising flour
- 1/4 baking soda
- 1/2 golden raisin
- 1 banana
Instructions:
1. Preheat oven to 400.
2. Cream together the butter and banana in a bowl. Gradually work the egg, milk, honey, flour and baking soda into the mixture. Stir in the golden raisins. Divide the mixture between small paper cake cups.
3. Bake for 15 minutes in the middle of the oven until a skewer inserted into the middle of a cupcake comes out clean.
4. Remove from the oven and cool on a cake rack. Decorate with banana slices and candles.
5. FOR PEAR CUPCAKES, follow the recipe above but substitute a mashed pear for one of the bananas and decorate with sliced pear pieces.
6. FOR STRAWBERRY CUPCAKES, follow the recipe above but substitute four mashed strawberries for one of the bananas and decorate with sliced strawberry or kiwi pieces.
Title: Sweet Mung Bean Soup
Ingredients:
- 250 water
- 500 pandan leaves
- 2 palm sugar
- 100 flour
- 1 salt
- 1 vanilla essence
- 1/2 coconut milk
- 150
Instructions:
1. Soak the dried mung beans in water for 2 hours in closed container, then rinse.
2. put to boil the 500 ml water, throw in the mung beans and shredded pandan leaves. Reduce heat then Simmer and cook until the mung beans are tender.
3. Throw in the palm sugar, vanilla, salt, and coconut milk, stir in until well blended. Put in the flour mixture to thicken.
4. Serve warm.
Title: Rosemary Shortbread
Ingredients:
- 2 all-purpose flour
- 3/4 salt
- 1/2 baking powder
- 1 fresh rosemary
- 3/4 unsalted butter
- 2 honey
- 1/2 confectioners' sugar
- 1 granulated sugar
- 1 rosemary sprig
Instructions:
1. Preheat oven to 300°F Whisk together flour, salt, baking powder, and rosemary in a bowl.
2. Mix together butter, honey, and confectioners sugar with elec.
3. mixer at low speed, then add flour mixture and mix until dough resembles coarse meal (with some small, roughly pea-sized butter lumps).
4. Gather dough,and transfer to an 8X8 square pan.
5. Knead dough out into pan, making sure it has come together.
6. Using tines of a fork, make marks around the edge of the pan, and also across where cookies will be cut when baked.
7. In each square, arrange rosemary sprigs (if using) decoratively on top of dough, pressing lightly to help adhere, and sprinkle dough with 1/2 tablespoon granulated sugar.
8. Bake shortbread in middle of oven until golden brown, 35-40 minutes.
9. Cool 5 minutes, then cut along score marks, remove from pan, and allow to cool completely.
10. Cooks' note: <U+0095> Shortbread keeps in an airtight container at room temperature 1 week.
Title: Lebanese Cookies
Ingredients:
- 1/3 butter
- 1/2 sugar
- 1/3 baking powder
- 1 baking soda
- 1 flour
- 1/2 sugar
- 2 honey
- 3/4 water
- 1/3 walnuts
- 1/2
- 1/3
Instructions:
1. Preheat oven to 350.
2. In mixing bowl, beat cooking oil and butter until blended; beat in sugar.
3. Add orange juice, baking powder and baking soda, mix well.
4. Gradually add flour to make a soft dough.
5. With clean hands, shape dough into 2-inch ovals. Place on an ungreased baking sheet. Bake at 350 degrees for 20 to 25 minutes or until golden.
6. Cool about 2 minutes and remove to a wire rack.
7. Meanwhile, in a saucepan, combine the 3/4 cup sugar, honey and 1/2 cup water, bring to a boil. Gently boil, uncovered, for 5 minutes. Remove from heat.
8. Dip the COOLED cookies into the warm syrup.
9. Sprinkle immediately with the finely chopped walnuts.
10. Return to wire rack to set.
Title: Crispy Baked Bananas
Ingredients:
- 1 1/2 ground cinnamon
- 1/2 honey
- 2 bananas
- 4 Cool Whip Topping
- 1/4
Instructions:
1. PREHEAT oven to 375ºF. Line 15x10x1-inch baking pan with foil; set aside.
2. Mix crushed cereal and the cinnamon on large plate.
3. Pour honey onto second plate.
4. ROLL each banana piece in honey, then in cereal mixture until evenly coated. Place in prepared baking pan.
5. BAKE 15 minute or until bananas are soft. Place two banana halves in each serving dish. Top evenly with the whipped topping.
6. Jazz It Up - Mix 1/4 cup shredded coconut with the crushed cereal and cinnamon before using as directed.
Title: Pistachio Roulade
Ingredients:
- 1 flour
- 1/4 salt
- 1 sugar
- 6 eggs
- 1 vanilla
- 2 orange zest
- 2 cream of tartar
- 1/2 white chocolate
- 12 heavy whipping cream
- 1 1/2 pistachios
- 1
Instructions:
1. For the Cake: Sift together the flour and salt and set aside.
2. Mix 2/3 cup of the sugar, 3 of the egg yolks, the vanilla, orange juice and zest in a large bowl.
3. Beat on high speed until thick and pale yellow (about 2 to 3 minutes).
4. Beat the egg whites and cream of tartar in another bowl on medium speed until soft peaks form.
5. Gradually add 1/3 cup sugar, beating until peaks are stiff but not dry.
6. Sift flour over yolk mixture.
7. Fold in a third of the egg whites, then fold in remainder until incorporated (do not overmix).
8. Line a 13-by-18-inch jelly-roll pan with parchment (no greasing necessary).
9. Spread the batter evenly in the pan.
10. Bake 25 to 30 minutes until golden brown and the cake springs back when lightly touched.
11. For the Filling: Chop the chocolate into chunks, place in a bowl over a simmering pan of water and stir until melted.
12. Remove from heat and let cool.
13. Whip cream until stiff.
14. Fold into the chocolate.
15. Add the pistachios, mix and refrigerate until firm (about 30 minutes).
16. Assembly: Cut two pieces of waxed paper the length of the jelly-roll pan.
17. Place on counter, overlapping slightly on the long edge, and sprinkle lightly with sugar.
18. Loosen the cake from the pan edges with a small knife.
19. Flip the pan with cake over the paper, remove the pan and spread the filling on the cake.
20. Start rolling the cake from the long edge.
21. Lift the paper and the cake will roll onto itself once you start.
22. Roll tightly, wrap in waxed paper and refrigerate.
23. Before serving, remove the paper and cut slices on the bias.
24. Garnish each piece with piped whipped cream, an orange strip and chopped pistachios, if desired.
Title: Cranberry Angel Dessert
Ingredients:
- 1 fresh cranberries
- 1/2 orange
- 3 boiling water
- 1/3 water
- 1/3 fresh cranberries
- 16 orange zest
- 2
- 1/2
Instructions:
1. Add to a food processor 1 cup cranberries and orange half; process until coarse.
2. Place in a small bowl; cover and chill.
3. In a medium bowl, combine gelating and boiling watter; stir until gelatin dissolves and then stir in cold water.
4. Cover bowl and chill up to 2 hours.
5. Preheat oven at 350 degrees.
6. Line the bottom of a 13 x 9 inch cake pan with wax paper.
7. Prepare cake mix according to package directions and pour into lined cake pan.
8. Bake 30 to 35 minutes.
9. Cake should become golden brown on top and pull away from the sides of pan.
10. Cool cake in pan.
11. To finish off dessert, cut cake in half horizontally.
12. Place bottom layer on a serving plate.
13. Next, spread gelatin mixture over top that was made earlier.
14. Top off with other half of cake.
15. For icing, place whipped topping in a medium bowl.
16. Add orange extract and fold into topping.
17. Now ice cake.
18. Garnish sides of serving plate and down the center of cake with cranberries and orange zest.
Title: Cream of Wheat Pudding (From the Mennonite Treasury of Recipes)
Ingredients:
- 3 milk
- 1/4 salt
- 1/2 sugar
- 4 vanilla
- 4
- 2
- 1/2
Instructions:
1. Beat egg whites until foamy.
2. Add 2 tbsp sugar and continue beating until meringue stands in soft peaks and then set aside.
3. Heat milk and salt to a full boil, slowly sprinkle in cream of wheat, stirring constantly until mixture thickens.
4. Beat sugar and egg yolks and very slowly add to hot mixture.
5. Continue cooking on low heat for 3 minutes longer.
6. Lastly, fold hot mixture into meringue and add vanilla.
7. Pour into serving dishes and cool.
8. Serve with custard sauce or fruit sauce.
Title: Brownies
Ingredients:
- 1/2 unsalted butter
- 4 brown sugar
- 2 eggs
- 4 salt
- 1 flour
- 1 vanilla extract
- 1
Instructions:
1. preheat oven to 300 degrees.
2. melt the chocolate squares in the mircowave for 2 mintues stir, set aside let cool.
3. in a bowl beat the sugar, salt, eggs, flour, then add chocolate and the butter that was cooled into the bowl and add vanilla extract on medium.
4. pour the batter in a greased and floured 11 by 8 baking pan.
5. bake about till 35-40 or until toothpick comes out almost clean.
Title: Strudel Pudding Dessert
Ingredients:
- 4 milk
- 2 instant chocolate pudding mix
- 1
Instructions:
1. Toast pastries according to package directions and let cool for 5 minutes.
2. In a large bowl, whisk milk and pudding mix for 2 minutes and let stand for 2 minutes until almost set.
3. Fold in 2 cups whipped topping.
4. Put pastries in ungreased 8" square dish.
5. Spread pudding over the top and cover and refrigerate for at least 20 minutes.
6. Cut into square and top with remaining topping.
Title: Easy Peach Crisp (Dairy Free Option)
Ingredients:
- 5 -6 oatmeal
- 2/3 flour
- 2/3 margarine
- 1/2 cinnamon
- 1 nutmeg
- 1/4
Instructions:
1. Peel and slice peaches into a 9" square or round pan. You can also use canned or frozen, thawed peach slices.
2. Combine oatmeal, flour, margarine, cinnamon and nutmeg with a pastry blender or fork.
3. Crumble over peaches.
4. Bake at 375 degrees Fahrenheit for 30 to 40 minutes.
5. Serve with vanilla ice cream (or a dairy-free version).
6. ENJOY!
Title: Chocolate Maple Walnut Praline
Ingredients:
- 1 1/2 walnut pieces
- 1/2 pure maple syrup
- 2 granulated sugar
- 1/2 fresh lemon juice
- 2
Instructions:
1. Preheat the oven to 325°F Toast the walnuts on a baking sheet in the preheated oven for 8 minutes. Remove from the oven and cool to room temperature.
2. Heat the maple syrup in a 1 ½-quart saucepan over medium-heat. When the syrup begins to boil, reduce the heat to medium and continue to boil as it thickens for 10 minutes, stirring occasionally with a metal spoon. Remove the very hot syrup from the heat. Immediately add the walnuts to the syrup and stir to combine. Transfer the glazed walnuts to a baking sheet with sides. Use the metal spoon to spread the walnuts evenly over one half of the baking sheet. Set aside.
3. Place the sugar and lemon juice in an 8-quart saucepan. Stir with a whisk to combine (the sugar will resemble moist sand) Caramelize the sugar by heating for 10 to 10 ½ minutes over medium-high heat, stirring constantly with a wire whisk to break up and lumps (the sugar will first turn clear as it liquefies, the light brown as it caramelizes). Remove the saucepan from the heat, add the unsweetened chocolate, and stir to dissolve. Immediately and carefully pour the chocolate caramelized mixture over the walnuts, covering all the nuts.
4. Harden at room temperature for at least 30 minutes.
5. Invert the praline onto a clean, dry cutting board (it should pop right out of the baking sheet). Use a sharp serrated knife to cut the praline (use a sawing motion) into desired sized pieces. Store the praline in a tightly sealed plastic container until ready to devour.
Title: Gingered Pears
Ingredients:
- 2 sugar
- 6 water
- 1/4 ginger
- 4 pears
- 1 lemon juice
Instructions:
1. Peel pears and squirt with a dash of lemon juice (if desired will keep pears from turning brown) Slice and peel ginger to make 1/4 cup.
2. Put sugar, water and ginger in a pot and cook over medium heat until sugar dissolves.
3. Add 4 peeled pears and poach in simmering liquid until tender.
4. Reduce liquid to a syrup.
5. Serve reduced liquid over pears.
Title: Orange Walnut Crust
Ingredients:
- 10 white flour
- 3/4 whole wheat pastry flour
- 1/2 walnuts
- 1/2 butter
- 1
- 4
- 2 -3
Instructions:
1. In a medium bowl, combine flours. Add the walnuts and orange rind and mix well.
2. Cut the butter into the flour until it is well blended.
3. Add just enough orange juice to form a moist but not wet dough.
4. Form dough into a ball and wrap in plastic, and chill 1 hour.
5. Roll the dough out to fit a 10 inch pie plate.
Title: Mom's Chocolate Mayonnaise Cake with Chocolate Deluxe Frosting
Ingredients:
- 2 flour
- 1 sugar
- 2 baking soda
- 1/4 salt
- 4 cocoa powder
- 1 black coffee
- 1 Miracle Whip light
- 2 vanilla
- 2 powdered sugar
- 1/4 salt
- 1 egg
- 1/3 margarine
- 2 cocoa powder
- 1 vanilla
Instructions:
1. Mix cake ingredients together and bake at 375 degrees for 30 minutes in a 9x13 greased and floured pan.
2. Mix together Frosting ingredients until creamy.
3. Smooth over cooled cake.
4. Keep covered and kept in fridge so frosting won't melt.
Title: Grilled Peaches With Pistachio Brittle
Ingredients:
- 100 caster sugar
- 25 pistachio nuts
- 4 port wine
- 4 red currant jelly
- 2
- 200
Instructions:
1. Preheat the grill to high. Line a baking tray with a silicon liner. Sprinkle two thirds of the sugar into the base of a heavy based pan, sprinkle over the pistachio nuts and heat gently until the sugar has dissolved. Increase the heat and cook for a further 2-3 minutes until the mixture is a golden colour. Immediately pour the mixture onto a lined baking tray and leave to cool and harden.
2. Meanwhile, put the peaches, cut side up, into an ovenproof dish. Warm the port and redcurrent jelly together in a small pan until runny. Pour over the peaches. Sprinkle the remaining sugar over the peaches and grill for 8-10 minutes until sticky and golden.
3. Spoon the peaches and sauce onto individual serving plates. Spoon a dallop of yogurt at the side. Roughly break up the pistachio brittle and scatter over the top.