lumicero/recipes-ing2inst huggingface dataset:
Title: Jiffy Chocolate Cake( One Pan)
Ingredients:
- 1 1/2 shortening
- 3 egg
- 1 sour cream
- 1 flour
- 1 1/3 salt
- 1/2 baking soda
- 1 white sugar
- 1
Instructions:
1. Preheat Oven to 350°Melt Chocolate and shortening in microwavable container. 2 minutes on medium power.
2. Break into liquid measuring cup, 1 egg. Fill to 1 cup level, sour cream. Approximately 1 cup.
3. In Small bowl, measure flour, salt, soda, sugar and blend well --
4. Grease 8 X 8 pan.
5. Add all the above ingredients and mix well.
6. Bake for 30 minutes.
Title: Orange Dream Cake
Ingredients:
- 1 white chocolate pudding mix
- 1 vanilla flavor instant pudding and pie filling mix
- 1 milk
- 1 mandarin orange segments
- 1 1/2 Bisquick baking mix
- 1/2 sugar
- 1/3 milk
- 2 butter
- 1 margarine
- 1/2 orange zest
- 2 vanilla extract
- 1/2 eggs
- white chocolate
- white chocolate curls
Instructions:
1. In medium bowl, beat pudding mix and 1 cup milk with wire whisk or electric mixer on low speed about 2 minutes or until well blended. Fold in whipped topping. Reserve about 8 orange segments for garnish; stir remaining orange segments into pudding mixture. Cover; refrigerate 1 hour.
2. Meanwhile, heat oven to 350°F; grease bottom and side of 9-inch round cake pan with shortening or cooking spray; lightly flour.
3. In medium bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Stir in grated baking bars. Pour into pan.
4. Bake about 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
5. Place cake on serving plate. Spoon topping onto cake. Garnish with reserved orange segments, the almonds and chocolate curls. Store covered in refrigerator.
6. High Altitude (3500-6500 ft): Use 1 3/4 cups Bisquick mix and 1/2 cup milk in cake.
Title: Honey Baklava Cups
Ingredients:
- 1 walnuts
- 1 pecans
- 1/2 sugar
- 1/4 ground cinnamon
- 1 ground cloves
- 1/4 miniature phyllo cups
- 5 butter
- 1/2 water
- 3/4 sugar
- 1/2 orange
- 1/2 lemon
- 1/2 cinnamon stick
- 1 honey
- 1/4
Instructions:
1. Preheat oven to 325°.
2. In the work bowl of a food processor, combine walnuts, pecans, almonds, sugar, cinnamon, and cloves.
3. Pulse until nuts are almost ground.
4. Place phyllo cups on a rimmed baking sheet.
5. Brush inside of shells with melted butter.
6. Spoon nut mixture evenly into phyllo cups.
7. Bake for 18-20 minutes or until nuts are golden brown.
8. Let cool for 30 minutes.
9. Meanwhile, make syrup--in a small saucepan, combine water, sugar, orange slices, lemon slices, and cinnamon stick.
10. Bring to a boil over med-high heat.
11. Decrease heat and simmer for 20 minutes.
12. Strain mixture, discarding solids.
13. Stir honey into sugar mixture.
14. Let cool for 10 minutes.
15. Place cooled baklava cups in paper liners.
16. Spoon Honey Citrus Syrup evenly over each baklava cup.
17. Let stand for 2 hours.
Title: Grandma Lloyd's Ginger Cookies
Ingredients:
- 1 sugar
- 3/4 molasses
- 1/4 flour
- 2 egg
- 1 vanilla
- 1 baking soda
- 2 salt
- 1/4 ground cloves
- 1 cinnamon
- 1 ginger
- 1
Instructions:
1. Sift dry ingredients together, add other ingredients and mix well.
2. Roll into walnut size balls and dip tops in sugar.
3. Bake on a thin, ungreased cookie sheet.
4. Bake at 375 F for 10 minutes.
Title: Magnolia Bakery Vanilla Vanilla Cupcakes Uk Measurements
Ingredients:
- 168 self-rising flour
- 140 all-purpose flour
- 112 unsalted butter
- 224 sugar
- 2 eggs
- 125 milk
- 1/2 vanilla extract
Instructions:
1. Preheat oven to 180 degrees celsius.
2. Line one 12-cup muffin tin with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.
5. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat.
6. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
7. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
8. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing. Ice the cupcakes with either Vanilla Buttercream or Chocolate Buttercream.
9. NOTE: Take your time to make your cupcakes rather than rushing them and you will have the perfect cupcake. After 15 minutes, if your oven cooks slightly unevenly, rotate the muffin tin to ensure one lot aren't burnt and the others aren't undercooked.
Title: Carribe
Ingredients:
- 100 self-raising flour
- 100 caster sugar
- 100 butter
- 2 margarine
- 1 eggs
- 3 baking powder
- 2 vanilla essence
- 10 bananas
- 10 sultanas
- 5 walnuts
- 2 honey
- 50 milk
Instructions:
1. line a load tin with grease prove paper and put oven on low heat to warm up (150 or gas mark 3).
2. In a mixer put in sugar, butter, eggs, vanilla, flour and baking powder mix until mixture is light and smooth, add milk if needed.
3. By hand fold in fruit and nuts to the cake mixture and add honey.
4. Add cake mixture prepared cake tin. Make sure mixture is spread evenly then put in oven on low heat for 30 to 45 minutes or until brown and cooked though. Serve either warm or cold.
Title: Pumpkin Spice Cake With Cream Cheese Frosting
Ingredients:
- 1 sugar
- 1/2 baking soda
- 1 ground cinnamon
- 2 ground ginger
- 1/2 pumpkin
- 1 eggs
- 1 pecans
- 4 butter
- 1 margarine
- 1/2 cream cheese
- 8 powdered sugar
- 4 vanilla extract
- 2
Instructions:
1. Cake Directions:
2. Preheat oven to 375 degrees. Grease and flour a 9x13" baking pan.
3. In a large mixing bowl, stir together cake mix, sugar, baking soda, cinammon and ginger.
4. Make a well in the center add pumpkin, oil and eggs. Beat on low speed until blended.
5. Scrape bowl and beat about 4 minutes on medium speed. Stir in chopped pecans if desired.
6. Pour batter into prepared pan. Bake 40 minutes or until toothpick placed in center of cake comes out clean.
7. Allow to cool completely and top with cream cheese frosting.
8. Frosting Directions:
9. Beat softened butter and cream cheese until well blended. Add powdered sugar and vanilla. Beat until creamy. Spread on cake.
10. If making a round, stacked cake, make 1-1/2 to 2x the frosting, depending on how thick you like it.
Title: Sliced Stone Fruits With Muscat Sabayon
Ingredients:
- 2 plums
- 2 apricots
- 1 nectarine
- 8 bing cherries
- 4 sugar
- 2 wine
- 1/4
Instructions:
1. Cut the fruits into 1/2 inch thick slices. Halve and pit cherries. Divide among 4 serving dishes or cups.
2. Whisk together egg yolks and sugar in a large nonreactive stainless steel bowl. Set bowl over pan of simmering water (water should be about 2-inches below bowl). Pour in Muscat, and whisk vigorously to incorporate air until mixture has more than doubled in volume, is light and frothy, and is as thick as softly whipped cream, about 3 minutes. If yolk begins to cook at sides of bowl, continue to whisk while lifting the bowl about 3-4 inches above the simmering water.
3. Spoon Sabayon over fruit, making sure not to scrape up any cooked egg from sides, and serve immediately.
Title: Cherry Cheesecake Cobbler
Ingredients:
- 1 cream cheese
- 1/3 sugar
- 1/3 flour
- 1 egg
- 1 vanilla
- 1/4 dark sweet cherries
- 1 cherry pie filling
- 1 butter
- 1/4
- 20
Instructions:
1. Beat cream cheese, sugar and flour. Add egg and extracts, beating well. Set aside.
2. Stir together cherries, cherry pie filling, and 2 tablespoons melted butter in a large saucepan and cook over medium heat, stirring often, for 5 minutes or until thoroughly heated. Spoon hot cherry mixture into a lightly greased 9 inch deep dish pie pan. Spoon cream cheese mixture evenly over hot cherries.
3. Combine crushed vanilla wafers and 2 tablespoons melted butter. Sprinkle evenly over cream cheese mixture.
4. Bake at 350º for 30 minutes or until golden brown.
5. Let stand 15 minutes before serving.
Title: Maple Pecan Cookies
Ingredients:
- 2 sweet butter
- 1/2 ghee
- 1 1/2 raw sugar
- 2 maple syrup
- 2 unbleached flour
- 1/2 whole wheat flour
- 1 salt
- 1 baking soda
- 1 1/2 arrowroot
- pecans
- walnuts
Instructions:
1. Cream together butter, maple sugar and syrup in mixing bowl.
2. Combine flours, salt, baking soda and arrowroot powder in separate bowl.
3. Sift into butter maple mixture.
4. Mix until thoroughly moistened.
5. Add nuts.
6. Form into little flat patties (small ice cream scoop works well).
7. Flatten inches apart.
8. Sprinkle with a little more sugar.
9. Bake at 350 for 10 minutes, until a delicate light brown.
Title: Watermelon Banana Split
Ingredients:
- 2 bananas
- 1 watermelon
- 1 fresh blueberries
- 1 fresh pineapple
- 1 fresh strawberries
- 1/4
Instructions:
1. Peel bananas and cut in half lengthwise, then.
2. cut each piece in half.
3. For each serving, place 2 banana pieces aganist sides of a shallow dish.
4. Using an ice cream scoop, place three watermelon "scoops" in-between each banana in each dish.
5. Top each watermelon scoop with a different fruit topping.
6. Drizzle caramel topping over all.
7. Sprinkle with nuts.
Title: Shortbread Fudge Cake
Ingredients:
- 1 butter
- 2 1/2 all-purpose flour
- 1 1/2 granulated sugar
- 1/2 salt
- 3/4 pecans
- 2 butter
- 3/4 eggs
- 4 vanilla extract
- 2 powdered sugar
- vanilla ice cream
Instructions:
1. Beat 1 cup softened butter in a large mixing bowl at medium speed with an electric mixer until creamy.Stir together 2 cups flour, 1/2 cup granulated sugar, and salt. Add to butter mixture, beating until crumbly. Stir in pecans.
2. Press dough into an ungreased 13- x 9-inch pan.
3. Bake at 350 °F for 25 minutes or until golden.
4. Microwave chocolate morsels and 3/4 cup butter in a 2-quart glass bowl at HIGH 1 1/2 minutes or until melted, stirring twice.
5. Whisk in eggs, vanilla, remaining 1 cup granulated sugar, and remaining 1/2 cup flour until smooth. Pour chocolate mixture over prepared crust.
6. Bake at 350 °F for 25 minutes or until set. (Do not overbake.) Cool completely in pan on a wire rack. Cut into 24 bars. Transfer bars to wax paper; dust with powdered sugar. Store bars in an airtight container. If desired, serve with whipped cream or ice cream, and sprinkle with chocolate shavings.
Title: Bananas Suzette over Grilled Pound Cake
Ingredients:
- 2 bananas
- 3 sugar
- 2 butter
- 2 ground nutmeg
- 1
- 1/8
- 4
Instructions:
1. Peel bananas and slice each banana into 8 pieces.
2. Preheat a heavy 8-inch skillet on the rack of an uncovered grill directly over medium heat for 2 minutes.
3. Add sugar, liqueur, juice, and butter.
4. Cook about 1 minute or until butter is melted and sugar begins to dissolve.
5. Add the bananas and cook about 4 minutes more or just until bananas are tender, stirring once. Stir in the nutmeg.
6. Set skillet to the side of the grill rack.
7. Add pound cake slices to grill rack; grill cake about 1 minute or until golden brown, turning once halfway through cooking.
Title: Bananas With Chocolate Sauce
Ingredients:
- 1/2 chocolate
- 1 golden syrup
- 1 butter
- 1 milk
- 1/2 bananas
- 2
Instructions:
1. Break chocolate into pieces, put in saucepan with butter, golden syrup and milk.
2. Cook over a gentle heat and stir until melted. Remove from heat, stir in cream,
3. Peel bananas and cut into chunky slices and put in 2 serving dishes.
4. Pour over chocolate sauce.
Title: Sugar and Spice Shortbread Sticks
Ingredients:
- 3/4 brown sugar
- 1 butter
- 1 vanilla
- 1 egg
- 2 3/4 flour
- 3/4 apple pie spice
- 1 1/2 powdered sugar
- 1/2 apple pie spice
- 1 -2
Instructions:
1. in large bowl, combine brown sugar, butter, vanilla and egg.beat till light and fluffy-2-3 minutes --
2. add flour and 3/4 tsp apple pie spice, mix well.
3. shape each half into flattened disc.wrap in plastic wrap and refrigerate about 1 hour.
4. Preheat oven to 350*.
5. on lightly floured surface, roll half of the dough at a time -- to a 12x6" rectangel.
6. keep other dough refrigerated --
7. cut dough lengthwise in half.cut each half in 1" wide sticks.
8. place sticks 1/2" apart on ungreased cookie sheet.bake at 350* for 12-15 minutes. or edges are lightgolden brown.
9. repeat this procedure with other portion of dough.
10. to prepare GLAZE:.
11. in small bowl, blend all glaze ingredients till smooth.adding enough apple juice for desired glaze consistency --
12. spread glaze and let set before storing cookie sticks.
13. cool on rack.and glaze:
Title: Jeremy's Pig Picking Cake
Ingredients:
- 18 1/4 eggs
- 4 mandarin oranges
- 1/2 instant vanilla pudding
- 11 Cool Whip
- 3 1/2 crushed pineapple
- 16
- 20
Instructions:
1. Preheat oven to 325 degrease.
2. Grease 2 nine inch pans or a 9X13 pan.
3. With a mixer, blend the cake mix, eggs, oil and mandarin oranges together.
4. Bake for 25 to 30 minutes.
5. After cake has cooled,.
6. With a mixer, mix together the pudding mix, cool whip and drained pineapple until well blended.
7. Spread mixture on top and sides of cake.
8. Keep refrigerated until ready to serve.
Title: Apple Fritters with Cream Sauce
Ingredients:
- 1 cornstarch
- 1 eggs
- 2 sugar
- 1 apples
- 4 eggs
- 2 coconut flakes
- 100 butter
- 3 powdered sugar
- 2
Instructions:
1. For the cream sauce, combine the first four ingredients in a sauce pan and bring to a boil, stirring constantly.
2. Remove from heat and let it cool.
3. For the fritters, peel and core the apple using an apple corer.
4. Slice crosswise into 1/2 inch-thick rings.
5. In a bowl, beat the eggs.
6. Dip apple slices in egg and coat with coconut flakes.
7. Pan-fry in butter until golden brown on both side.
8. Arrange on a serving plate and serve warm with cream sauce.
Title: Honey Peanut Butter Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 rolled oats
- 1 baking powder
- 1/8 salt
- 1/2 unsalted butter
- 2/3 sugar
- 2 peanut butter
- 1/3 honey
- 1 roasted unsalted peanuts
- 3/4 confectioners' sugar
- 2 butter
- 1 water
Instructions:
1. Preheat your oven to 350°.
2. Coat a baking sheet with melted butter or oil.
3. Sift the flour into a large bowl and stir in the oats, the baking powder, and the salt In a pan, over medium heat, mix together the butter, sugar, peanut butter, and honey until melted.
4. Add the contents of the pan to the flour mixture and stir to combine.
5. Form teaspoonfuls of mixture into balls and place on baking sheets, allowing room for spreading. Flatten or "Squish" the dough balls lightly with a fork.
6. Bake for ten minutes or until golden in color.
7. Cool on baking sheet before removing from sheet.
8. --Topping---.
9. Stir together the powdered sugar, butter, and water until smooth.
10. Dip tops of cookies into the topping.
11. Allow topping to set.
Title: Orange-drizzled Strawberries
Ingredients:
- 2 fresh strawberries
- 1/2 sugar
- 1 Cointreau liqueur
- 2 oranges
- 1 lemon, zest of
- 1/3 pistachios
Instructions:
1. Rinse the strawberries and remove the hulls.
2. Cut into halve or quarters.
3. In a large bowl, toss the berries with 1 tbsp of the sugar (or sugar substitute) and the Cointreau or other orange liqueur.
4. Cover and transfer to the refrigerator to chill, at least 1 hour, or up to 4 hours, stirring from time to time.
5. In a medium saucepan, combine the orange juice, 1/2 cup sugar (or sugar substitute), and the orange or lemon zest.
6. Bring to a boil over high heat.
7. Reduce the heat to medium-high and simmer until thick, syrupy, and liquid reduced to 1/2 cup- about 20 minutes.
8. Set a small bowl inside a larger bowl filled with half-ice and half cold water.
9. Strain the reduced orange juice into the small bowl and stir until chilled.
10. Spoon the strawberries into dessert dishes and drizzle liberally with the orange syrup.
11. Sprinkle with pistachios and serve.
Title: Tunnel of Fudge Cake
Ingredients:
- 1 1/2 milk
- 1 chocolate pudding
- 1 sugar
- 1 1/3 butter
- 3/4 vegetable shortening
- 1/2 eggs
- 4 vanilla
- 1 flour
- 2 milk
- 1 baking powder
- 1/2 salt
- 1/2 walnuts
- 1/2 powdered sugar
- 2 milk
- 3/4
- 1/4
- 4 -6
Instructions:
1. -------------------Filling-----P·.
2. Cook pudding mix and milk in med pan until it boils.
3. Stir in choc chips until melted.
4. Set aside.
5. -------------------Cake--------x½.
6. Heat oven to 350*.
7. Grease and flour bundt pan.
8. Cream sugar, butter, and shortning until fluffy.
9. Beat in eggs and vanilla.
10. Add flour, milk, cocoa, baking powder and salt.
11. Beat on low speed 3 minutes.
12. Stir in walnuts.
13. Pour half into pan.
14. Spoon filling over the middle of of batter.
15. Spoon remaining batter over this.
16. Bake for about 55 min, until cake springs bake when touched lightly.
17. Cool 1 hour.
18. Remove from pan and set aside until completely cooled.
19. ---------------------Glaze----- Õ.
20. Mix sugar, cocoa, and enough milk to thin for glazing.
21. Spoon over cooled cake, allow it to run down the sides.
Title: Berries in Vanilla Sauce
Ingredients:
- 1/2 low-fat milk
- 2 powdered milk
- 1 cornstarch
- 1 granulated sugar
- 1 vanilla
- 1/8 nutmeg
- 3 half-and-half cream
- 1 egg
- 2 strawberries
- 1 blueberries
Instructions:
1. In 1 quart saucepan combine milk and milk powder, cornstarch; stirring until dissolved cook over medium heat, stirring constantly, until mixture thickens,2 -3 minutes.
2. In small mixing bowl beat together half n half and egg, slowly stir in 1/4 c milk mixture into egg mixture; stir egg mixture into remaining milk mixture in saucepan. Reduce heat to low and cook, stirring constantly, until mixture thickens. 2-3 minutes. Transfer to bowl; cover with plastic wrap and refrigerate until chilled, about 30 minutes.
3. To serve, into each of 4 dessert dishes combine 1/2 c strawberries and 1/4 c blueberries; top each with 1/4 cup of the sauce.
Title: Bakery Vanilla Cupcakes ( Dairy Free)
Ingredients:
- 5 flour
- 3 sugar
- 3 baking powder
- 6 eggs
- 1 1/2 water
- 1/3 pure vanilla extract
- 3 vanilla instant pudding mix
- 3
- 1 1/2
- 3 1/2
Instructions:
1. Mix together in one bowl.
2. Bake in pre-heated 350 degree oven for about 40 minutes or just until a toothpick inserted comes out dry (do not overbake).
Title: Suger Cookies
Ingredients:
- 2/3 shortening
- 3/4 granulated sugar
- 1 vanilla
- 1 egg
- 4 milk
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
Instructions:
1. thoroughly cream shortening, sugar, vanila and egg.
2. bent till light and fluffy.
3. stir in milk.
4. stir together dry ingredients blend into creamed mixture.
5. divide dough in half. chill 1 hour.
6. on lighty flonred surface,roll to1/8 inch thickness.
7. *cut in desired shape cutters.
8. bake on greased cookie sheet at 375' about 6 to 8 min cool slightly; remove from pan.
9. make 2 dozen.
10. *chill other half till ready to use.
Title: Hazelnut and Strawberry Friand
Ingredients:
- 185 butter
- 1 hazelnut meal
- 6 confectioners' sugar
- 1 1/2 plain flour
- 1/2 strawberries
- 100
Instructions:
1. Preheat oven to 170°C Grease a 12 cup friand pan tray (grease well). Can use muffin tins if you do not have a friand tray.
2. Combine butter, hazelmeal, egg whites, icing sugar and plain flour in a medium bowl. Stir until combined.
3. If using dried fruits, then blend them in with the above ingredients also.
4. Spoon into the friand pans and scatter with the fresh strawberry slices.
5. Bake for approx 30 minutes. Remove from oven and stand 5 minutes in the tray. Place on wire racks to cool.
6. Serve dusted with more icing sugar if desired.
Title: Gingered Apricot-apple Crumble
Ingredients:
- 1 honey
- 3/4 pure maple syrup
- 1/3 lemon juice
- 1/4 tart apples
- 2 all-purpose flour
- 8 ground cinnamon
- 3 ground ginger
- 1 ground cardamom
- 1/2 all-purpose flour
- 1/2 quick-cooking oats
- 3/4 pecans
- 1/2 maple syrup
- 1/2
- 1/4
Instructions:
1. In a bowl, combine the first five ingredients; set aside.
2. Arrange apple in an ungreased 13 x 9 x 2 inch baking dish.
3. Combine flour, cinnamon, ginger and cardamom; stir into the apricot mixture.
4. Spoon over apples.
5. Combine TOPPING ingredients; sprinkle over fruit.
6. Bake at 350 F.
7. for 50 to 60 minutes or until topping is golden brown and fruit is tender.
8. Yield: 12 servings.
9. Country Woman.
Title: Sweet (Banana) Fritters
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1 salt
- 3 sugar
- 1/2 nutmeg
- 1 ground cinnamon
- 2 eggs
- 1 vanilla extract
- 2 milk
- 2 unsalted butter
- 2 bananas
- 2
Instructions:
1. Mix flour, baking powder, salt, sugar, nutmeg, and cinnamon in one bowl (dry ingredients).
2. Mix the eggs, vanilla extract, milk, and melted butter in a separate bowl (wet ingredients).
3. Mix the wet ingredients in with the dry ingredients and mix until the batter is smooth.
4. Heat the oil.
5. Add the bananas to the batter right before frying.
6. Add a tablespoon of batter at a time to the hot oil.
7. Turn over when first side is golden brown and fry second side until golden brown.
8. Drain on absorbent paper. Sprinkle with sugar and serve hot.
Title: Caramel Mud Cake
Ingredients:
- 250 unsalted butter
- 200 white chocolate
- 1 1/4 brown sugar
- 1/2 golden syrup
- 3 eggs
- 1 vanilla extract
- 2 plain flour
- 2/3 self raising flour
- 300 sour cream
Instructions:
1. Preheat oven to 160°C (320°F) or 140°C (285°F) if fan-forced. Grease and line a deep 22 cm (8.5") cake tin.
2. Place butter, chocolate, brown sugar and golden syrup in a medium sized saucepan. Cook over low heat, stirring, until chocolate is melted and the sugar has dissolved (you may not be able to get it to dissolve completely, that's still okay). Transfer to a large bowl and allow to cool slightly.
3. Beat in the eggs and the vanilla essence.
4. With an electric mixer, beat in the plain flour, self-raising flour, and sour cream until well combined.
5. Pour into prepared tin.
6. Bake for about 50 min, or until a skewer inserted into the centre comes out clean.
7. Cool the cake in tin before turning out.
8. Glaze with melted white chocolate, or with your favourite caramel frosting.
Title: Lemon Pistachio Snaps
Ingredients:
- 2 flour
- 1/2 baking soda
- 1/4 salt
- 3/4 butter
- 3/4 margarine
- 1 sugar
- 1 egg
- 1 lemon zest
- 1/3 lemon juice
- 3 pistachio nut
- sugar
Instructions:
1. In a large bowl, sift together flour, baking soda and salt. Set aside.
2. Cream butter and 3/4 cup sugar until light and fluffy. Beat in egg, mixing until just combined. Add lemon zest and juice. Blend in flour mixture, mix to thoroughly combine.
3. Wrap dough in plastic and chill for 1 hour.
4. Preheat oven to 350 degrees Fahrenheit (176 C).
5. Combine pistachio nuts and 3 tablespoons sugar. Shape dough into 1-inch balls. Roll balls in pistachio-sugar mixture. Place 2 inches apart on un-greased baking sheets. Press cookies down with a small glass to flatten slightly.
6. Bake 10-12 minutes until golden. Transfer to racks to cool.