lumicero/recipes-ing2inst huggingface dataset:
Title: Dark Chocolate and Orange Dessert Sandwiches
Ingredients:
- 4 bittersweet chocolate
- 1 confectioners' sugar
- 1 vanilla
- 1 orange zest
- 1/2
- 12
Instructions:
1. In a heatproof bowl, set over a saucepan of hot, not boiling, water, melt chocolate and 1/4 cup of the whipping cream; stir until smooth. Let cool to room temperature.
2. In a chilled bowl, combine remaining whipping cream, confectioners' sugar, vanilla and orange zest. Whip until soft peaks form. Fold one-quarter in to chocolate mixture. Fold in remaining whipped cream just until blended. Chill until set, for about 30 minutes, or up to 2 hours.
3. Spoon one-sixth of the mousse onto 6 of the cookies. Top with remaining cookies, pressing gently to form sandwiches.
4. Serve immediately or refrigerate for up to 4 hours.
Title: The Best Tres Leches Cake
Ingredients:
- 1 eggs
- 3 water
- 1/2 sweetened condensed milk
- 1 evaporated milk
- 1 milk
- 1
- 1 -2
Instructions:
1. Mix together the cake mix, eggs, and water in a large bowl.
2. Pour into a greased Large baking pan, and bake at 350 degrees for 25-35 minute or until toothpick comes out clean.
3. Meanwhile, in a large sauce pan heat up the three milks, and whisk until well combined.
4. Take the cake out of the oven, and let it cool for 15-20 minute Once cool you can take either a tooth pick, or a fork and poke many holes into the cake.
5. Slowly pour milk mixture over the cake, so it seeps in through the holes. Let it sit until all milk is absorbed, and thenplace in the refrigerator until cold.(at least 1-2 hours or overnight).
6. Top with whipped topping, and enjoy!
Title: Onion Cookies
Ingredients:
- 3 onions
- 1 sugar
- 1 puff pastry
- 125 feta cheese
- 1/2 walnuts
Instructions:
1. Cook onions and sugar on medium heat, stirring occasionally, for 45 min to 1 hr (until soft and brown). Should be jam like consistency.
2. Cut puff pastry into 1 1/2 to 2 inch squares.
3. Top with onion jam, feta and 3-4 pieces of chopped walnuts.
4. Bake @ 350F for 15 to 20 minutes.
5. Enjoy!
Title: Lemon and Anise Biscotti
Ingredients:
- 3/4 anise seed
- 1 1/2 granulated sugar
- 1 lemon zest
- 1/3 all-purpose flour
- 2 ground coriander
- 1 1/2 baking powder
- 1 salt
- 1/4 unsalted butter
- 1/4 eggs
- 2
Instructions:
1. Make sure there is a rack in the middle slot of the oven. Preheat oven to 350 degrees F. Butter 1 large nonstick baking sheet & have 1 ungreased baking sheet ready.
2. Toast almonds on the ungreased baking sheet for 10 minutes, or until golden brown.
3. In a small skillet, toast the aniseed, shaking the pan, over medium heat for 3 minutes or until fragrant.
4. Process sugar & zest in a food processor until zest is finely ground.
5. In a medium bowl, whisk together the flour, coriander, baking powder & salt.
6. In a medium bowl with an electric mixer, beat butter & suger mixture together, beginning on low speed & increasing to medium-high, until combined well.
7. Add the eggs, one at a time, beating well after each addition, then reduce the speed to low & add flour mixture & aniseed, beating just until blended.
8. With a rubber spatula, stir in the almonds.
9. Halve the dough & place both portions on the buttered baking sheet.
10. Quickly form each piece into a 12:x1" log, & place them at least 3 inches apart on the buttered baking sheet, then smooth the 2 logs with dampened fingers.
11. Bake for 35 minutes, turning the baking sheet once, or until logs are golden brown & beginning to crack on top.
12. Let cool on the baking sheet for 10 minutes, then transfer logs to a cutting board & with a sharp knife, cut each log into 1/8-inch slices.
13. Arrange slices on the same baking sheet & return to the oven.
14. Bake for about 16 minutes, turning the cookies over halfway through the baking, until crisp & golden brown on both sides.
15. Let cool on a wire rack, then store in an airtight container for up to 1 month.
Title: Mocha Cake
Ingredients:
- 2 sour cream
- 2 eggs
- 1 powdered sugar
- 1/2 powdered sugar
- 1/4
- 1
- 1/4
Instructions:
1. Stir together first 5 ingredients in a large bowl; blend well.
2. Stir in morsels and, if desired, brickle chips.
3. Pour batter into a greased and floured 10-inch Bundt pan.
4. Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
5. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.
6. Sprinkle with powdered sugar.
7. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 1/4 cup powdered sugar, beating until soft peaks form.
8. Serve with cake.
Title: Balls of Good Cheer!
Ingredients:
- 2 dark raisins
- 2 pecans
- 1 confectioners' sugar
- 1/2 light corn syrup
- 2 Bourbon
- 1/4 confectioners' sugar
- 6 instant coffee
- 1/2
- 1
Instructions:
1. Chop raisins and pecans fine.
2. Crush vanilla wafers.
3. Combine raisins, peacans, wafers, sugar, cocoa, bourbon and corn syrup.
4. If mixture is too dry, just add a little extra corn syrup.
5. Mix well.
6. Let mixture sit for 1 to 2 hours to blend flavors.
7. In another bowl, mix sugar and coffee together.
8. Make balls about the size of marbles out of the wafer mixture and drop into sugar mixture.
9. Coat well.
10. Store in an air tight container until ready to serve.
Title: Yummy Apple Dip
Ingredients:
- 1 cream cheese
- 1 brown sugar
- 1 vanilla
Instructions:
1. Blend all in a food processor.
2. Serve with apple slices.
3. Enjoy!
Title: Chocolate Chip Cookies
Ingredients:
- 17 all-purpose flour
- 1 1/4 baking soda
- 1 1/2 baking powder
- 1 coarse salt
- 1 1/4 unsalted butter
- 1 brown sugar
- 1/2 granulated sugar
- 2 eggs
- 2 vanilla extract
- 1 bittersweet chocolate
- sea salt
Instructions:
1. ift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
3. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them.
4. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
5. When ready to bake, preheat oven to 350 degrees.
6. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
7. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet.
8. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
9. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Title: French Chocolate Pie
Ingredients:
- 1 graham cracker crust
- 1/2 butter
- 3/4 granulated sugar
- 2 chocolate
- 2 eggs
- 2 Cool Whip
Instructions:
1. Cream together butter and sugar.
2. Stir in chocolate.
3. Add eggs and beat on high speed.
4. Fold in cool whip.
5. Pour into pie crust.
6. Freeze for at least 2 hours before serving.
Title: Sweet Potato Pastry Crust (Vegan / Gluten Free)
Ingredients:
- 1 sweet potato
- 1 xanthan gum
- 1 baking powder
- 1 salt
- 1
Instructions:
1. Cook the sweet potato by steaming or boiling, then mash it until smooth (discard skin). Put it in a bowl and refrigerate at least 2 hours before starting the pie.
2. Put the rice flour, xanthan gum and baking powder into a large mixing bowl and stir them all together.
3. Take the sweet potato out of the fridge and add the dry ingredients into the mash.
4. Sprinkle the counter with a few tablespoons of rice flour and knead the dough until it's no longer sticky.
5. Press the dough into a ball and then cover and refrigerate for another 30 minutes (I skip this step if I need to make the pie immediately).
6. Take the dough out of the fridge and roll it out on a floured surface, then press it into your greased pie pan. (I sometimes need a spatula to help pick it all up at once, it's more fragile than regular pastry dough and may need a little help being transferred from the counter to the pan).
7. Bake the shell right away or fill it first with the fruit or pie ingredients of your choice. Baking time depends on the kind of pie but it's usually around 40 minutes.
Title: Almond Dream Cake ... Mandeldron
Ingredients:
- 3/4 all-purpose flour
- 2/3 eggs
- 6 granulated sugar
- 1 unflavored gelatin
- 1 cognac
- 1 strawberry
- 1
- 2
Instructions:
1. Tip: To grind almonds use a little of the sugar in a processor with the nuts, as this will prevent the nuts from turning to butter.
2. Cake:
3. Preheat oven to 350°F.
4. Grease a 9-inch springform pan.
5. Combine the flour and the almonds together.
6. Beat egg yolks until very thick and pale pale yellow.
7. Gradually add the sugar and beat until mixture forms a ribbon.
8. Add the nuts and flour.
9. Beat the egg whites until stiff peaks form.
10. Fold the beaten stiff whites into the yolk mixture.
11. Pour into prepared pan.
12. Bake 45 minutes until just done.
13. Use a tester at this point.
14. Cool in pan.
15. Filling:
16. Gently warm 3 tbsp of the cream in a small pot.
17. Sprinkle the gelatin over and let stand until lukewarm but not set.
18. Whip the remaining cream until soft peaks form.
19. Add the warm gelatin mixture, and beat until stiff.
20. Fold in the toasted finely chopped almonds, and Cognac.
21. Split cooled cake in half.
22. Spread half the filling over bottom; replace the top layer and cover all with the remaining cream mixture.
23. Garnish with strawberries and shaved chocolate and extra whipped cream.
Title: Giant Eclair Dessert
Ingredients:
- 1 water
- 1/2 unsalted butter
- 1 flour
- 1 salt
- 4 eggs
- 8 light cream cheese
- 2 milk
- 2 French vanilla instant pudding
- 8 Cool Whip Lite
- 1 powdered sugar
- 1 butter
- 1 milk
Instructions:
1. Preheat oven to 400 degrees.
2. Bring water and butter to a boil in a large sauce pan.
3. Add flour and salt all at once and beat.
4. Take off fire, add this mixture to the beaten eggs in a large bowl and beat until smooth.
5. Spread evenly in a 15x10x1" sheet pan.
6. Bake about 20/25 minutes.
7. Cool.
8. Beat cream cheese with the milk and pudding for 2 minutes.
9. Put in refrigerator for 20 minutes.
10. Spread mixture on cooled pastry.
11. Top with cool whip.
12. Mix powdered sugar, cocoa and melted butter.
13. Add enough milk for drizzling consistency and drizzle over top.
14. Store in the refrigerator.
Title: Elegant Tuxedo Cookies (Easy to Make)
Ingredients:
- 32 marshmallow cream
- 7 creamy peanut butter
- 1 1/2 white chocolate
- 16
Instructions:
1. Using a butter knife, spread marshmallow cream on one side of a Ritz.
2. cracker and the other side with creamy peanut butter. Put them together.
3. And dip into melted chocolate. (Directions below).
4. Directions For Dipping:
5. In a small size, deep bowl, add 4-5 blocks of Almond Bark white melting chocolate. Start with the white chocolate first.
6. Microwave on high for 1 minute, stir chocolate and return it back to microwave a few more seconds, stirring each time, until smooth. Do not overcook. (Add a couple of drops of oil in the melted chocolate to thin if needed).
7. Dip half the cookie into the white chocolate; scrape the back of the cookie against the edge of the bowl, to remove the excess chocolate. Place cookie on waxed paper to cool and set. Repeat until all of the cookies are dipped in white chocolate.
8. Next, in a small size, deep bowl, add 4-5 blocks of Almond Bark melting milk chocolate, (more, if needed).
9. Microwave on high for 1 minute, stir chocolate and return it back to microwave a few more seconds, stirring each time, until smooth. Do not overcook. (Add a couple of drops of oil to the melted chocolate to thin if needed).
10. Turn the cookie to the side and dip cookie at an angle (to create half of the jacket lapel. Set this cookie back on the waxed paper to cool and set, dip the next one and repeat until they are all dipped on one side.
11. Now starting with the first one, gently dip the other side in milk chocolate (at an angle) to create the other side of the jackets’ lapel. (See picture).
12. To create the bow tie: With a toothpick, dip the tip of the toothpick into the milk chocolate and carefully lay it flat and only slide one side to create a “V” that is filled in with chocolate, now do the other side the same way.
13. Now dip the toothpick tip into the milk chocolate and place a small dot in the middle of your two “V” s. Then 3 dots of chocolate for the buttons. Repeat until all cookies are decorated.
Title: Flourless Chocolate-Orange Almond Cake
Ingredients:
- 1 1/4 sugar
- 1 bittersweet chocolate
- 6 eggs
- 1/2 vanilla bean
- 1/2 salt
- 2
- 6
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees F. Brush bottom of 10-inch springform pan generously with butter or margarine.
2. Blend almonds and 1/4 cup sugar in food processor until almonds are finely ground. Add chocolate; blend until chocolate is finely ground.
3. Whisk cocoa, orange juice and orange peel in small bowl until smooth.
4. In another bowl, combine egg yolks and 1/2 cup + 2 Tbs. sugar. Scrape in seeds from vanilla bean.
5. Using an electric mixer, beat until yolk mixture is very thick, about 4 minutes.
6. Beat in cocoa mixture. Fold in ground-almond mixture.
7. Using clean dry beaters, beat egg whites and salt in another large bowl until soft peaks form. Gradually add 2 Tbs. sugar, beating until whites are stiff but not dry.
8. Fold whites into chocolate batter in 3 additions. Transfer to prepared pan.
9. Bake cake until tester inserted into center comes out clean, about 40 minutes.
10. Cool cake completely in pan on rack. If making a day ahead of time, cover with foil and store at room temperature.
Title: Chocolate Chai Spice Cupcakes
Ingredients:
- 2 fennel seeds
- 2 cloves
- 1 ground cardamom
- 2 ground cinnamon
- 2 ground ginger
- 200 butter
- 1 1/2 sugar
- 2 1/4 eggs
- 8 flour
- 1 1/4 baking powder
- 1/4 salt
- 1 1/2 butter
- 1 powdered sugar
- 1 milk
- 4 -5 fresh ginger
- 1/4
- 2
Instructions:
1. With a small food processor, grind up the whole fennel and cloves.
2. Transfer to a small bowl and add remaining spices. Mix to combine.
3. Chop chocolate and transfer into the bowl of a standing mixer.
4. Add butter to the chocolate and place the bowl over a pan of simmering water. Stir until chocolate melts and butter is combined.
5. Remove from heat and stir in sugar. Let mixture cool for 10 minutes.
6. Beat in an electric mixer for 3 minutes.
7. Add one egg at a time, mixing for 30 seconds between each.
8. Sift the flour, cocoa powder, baking powder, chai spice mix, and a pinch of salt into the mixture and mix until blended.
9. Scoop into cupcake cups and bake at 350 F for 25 minutes or until a toothpick comes out clean.
10. Beat butter until creamy, scrape bowl.
11. Add 4 cups of sifted powdered sugar, milk, spice mix, and ginger. Beat until combined.
12. Add more powdered sugar as needed to get piping consistency.
13. Assemble cooled cupcakes.
Title: Blueberry Angel Food Cake
Ingredients:
- 1 cream cheese
- 1 confectioners' sugar
- 1 Cool Whip
- 1
- 2
Instructions:
1. In large bowl beat the cream cheese and sugar.
2. Fold in whipped topping and cake cubes.
3. Spread evenly into an ungreased 13 x 9-inch pan.
4. Top with pie filling.
5. Cover and refrigerate for about 2 1/2 hours.
6. Cut into squares.
Title: Caramel Icing (Nana's Boiled)
Ingredients:
- 1/2 butter
- 1 light brown sugar
- 1/4 salt
- 1/4 milk
- 2 confectioners' sugar
Instructions:
1. Melt butter over low heat.
2. Stir in brown sugar and salt.
3. Bring to a boil over medium heat. Boil for 2 minutes, stirring constantly. Remove from heat. Add milk and return to heat until boiling.
4. Remove from heat and let cool until lukewarm.
5. Add sugar and beat until smooth. If too thick, add milk by tablespoons.
Title: Apple Cake With a Sweet Glaze
Ingredients:
- 4 -6 granny smith apples
- 100 butter
- 100 golden syrup
- 1 3/4 caster sugar
- 100 butter
- 1/2 lemon zest
- 1/2 ground cinnamon
- 2 ground cloves
- 1/2 ground nutmeg
- 1 vanilla extract
- 1 eggs
- 3 self raising flour
- 3 milk
- 1
Instructions:
1. Chop the apples into small chunks (not tiny pieces).
2. Heat the butter and syrup in a sauce pan - allow butter to melt and bubbling at the sides on a LOW heat. Add the apples and increase heat to medium for 8-10 minutes until the apples are halfway cooked and golden - set aside to cool (about 20 minutes).
3. In a bowl beat the sugar, extra butter oil, lemon zest, spices and vanilla - beat until thick and creamy.
4. Add the eggs one at a time until well combined. Sift the flour, add the milk and fold through the butter mix together with a large spoon.
5. Spoon half the cake batter into a well greased bunt tin. Top with the apples - but no syrup (this will be our glaze later).
6. Top with the remaining cake mixture and bake for 35-45 minutes (or until cooked when tested with a skewer).
7. Once cooked, cool briefly and pour the glaze over the cake. Let the cake cool until the glaze has been absorbed (about 20 minutes).
8. Remove from the pan and serve warm OR cold with cream.
Title: Apple Spice Dump Cake
Ingredients:
- 5 apples
- 2 cinnamon
- 1 allspice
- 1 nutmeg
- 1 sugar
- 1 walnuts
- 1 butter
- 1 margarine
- 1
- 3
- 1/4
- 5
Instructions:
1. Pre-heat oven to 350.
2. Put apples in a large microwave safe bowl and drizzle them with 2 tbsp apple juice.
3. Cover with plastic wrap and microwave on high about 5 minutes. Stir and microwave another 5 minutes until apples are tender.
4. Stir apple pie filling into the cooked apples.
5. Pour apple mixture into a 9x13 baking dish that has been sprayed with non-stick spray.
6. In a small bowl, mix cinnamon, nutmeg, allspice and sugar.
7. Sprinkle over apples.
8. Pour dry cake mix over the apples.
9. Scatter the nuts on top.
10. Combine butter (or margarine), syrup and the other 5 Tbsp apple juice and cook on high 2 minutes or until margarine is well melted. Stir well to combine.
11. Drizzle evenly over cake mix and nuts, making sure the edges are well covered too.
12. Bake at 350 for 45-60 minutes or until cake is light golden brown and bubbling on the sides.Take care not to let it get too brown.
13. Let cool completely and serve with French Vanilla Cool Whip. Or, you can serve it warm with vanilla ice cream.
Title: Tamarillo Gingernut Crumble
Ingredients:
- 12 tamarillos
- 1/2 ginger wine
- 1 maple syrup
- 1/2 self raising flour
- 1 1/2 ground ginger
- 1 -2 butter
- 100 brown sugar
- 1/2
Instructions:
1. Peel and halve tamarillos lengthways and place in a baking dish.
2. Break gingernuts into coarse pieces with a rolling pin and scatter over tamarillos.
3. Pour over green ginger wine and maple syrup.
4. Whizz remaining ingredients for a crumble topping in a food processor and sprinkle over fruit.
5. Bake at 180C for about 30 minutes, or until hot and golden on top.
Title: Maglyarakas (Hungarian Bread and Butter Pudding)
Ingredients:
- 1 Red Delicious apple
- 1 butter
- 1 water
- 8 lemon juice
- 1 milk
- 6 eggs
- 1 -2 caster sugar
- 150 sugar
- 1 -2 cinnamon
- 100 walnuts
- 100 sugar
- 3 -4 butter
- 50 -60
Instructions:
1. Preheat oven to 150°C.
2. Grease an ovenproof dish using 60 g butter and breadcrumbs.
3. Boil apples in water, teaspoon of butter and lemon juice.
4. Slice the bread rolls and mix with the milk, the egg yolks, vanilla sugar and caster sugar.
5. Place half in the greased ovenproof dish.
6. Place apple mixture on the top and sprinkle with 150g sugar, cinnamon and walnuts.
7. Put the other half on top and place small dollops of butter on mixture.
8. Bake in oven for 30-40 minutes.
9. Beat the egg whites with 100 g sugar and the apricot jam, and microwave on high for 1-2 minutes.
10. Spread egg white mixture on top of pudding (after baking) and bake for a few minutes more, until egg whites change to a pink colour.
Title: Chocolate Mousse Cake
Ingredients:
- 1 granulated sugar
- 2 unsalted butter
- 1 water
- 1 instant coffee granules
- 16 eggs
- 8 powdered sugar
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9 x 3" springform pan.
3. Heat granulated sugar, butter, water, dry coffee granules, and chocolate in a 3 quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
4. Stir in eggs and pour into the springform pan.
5. Bake until wooden pick inserted in center comes out clean, 45 - 50 minutes.
6. Cool completely.
7. Remove sides of pan.
8. Cover cake with plastic wrap and refrigerate until chilled - at least 4 hours.
9. Remove plastic wrap.
10. Prepare whipped topping by beating whipping cream and powdered sugar together until stiff peaks form (or use premade Cool Whip Topping) :o).
11. Garnish with whole almonds.
12. Refrigerate any remaining cake.
Title: Moravian Spice Crisps
Ingredients:
- 1/3 shortening
- 1/3 brown sugar
- 1/4 molasses
- 1/4 dark corn syrup
- 1 3/4 - 2 all-purpose flour
- 2 ground ginger
- 1 1/4 baking soda
- 1 ground cinnamon
- 1/2 ground cloves
- powdered sugar
Instructions:
1. Melt shortening in small saucepan over low heat.
2. Remove from heat; stir in brown sugar, molasses and corn syrup.
3. Set aside; cool.
4. Place 1 1/2 cups flour, ginger, baking soda, cinnamon and cloves in large bowl; stir to combine.
5. Beat in shortening mixture.
6. Gradually beat in remaining 1/4 cup flour to form stiff dough.
7. Knead dough on lightly floured surface, adding more flour if too sticky.
8. Form dough into 2 discs; wrap in plastic wrap and refrigerate 30 minutes or until firm.
9. Preheat oven to 350 degrees.
10. Grease cookie sheets; set aside.
11. Working with 1 disc at a time, roll out dough on lightly floured surface to 1/16-inch thickness.
12. Cut dough with floured 2 3/8-inch cookie cutter.
13. (If dough becomes too soft, refrigerate several minutes before continuing.) Gently press dough trimmings together; reroll and cut out more cookies.
14. Place cutouts 1/2-inch apart on prepared cookie sheets.
15. Bake 8 minutes or until firm and lightly browned.
16. Remove cookies to wire racks; cool completely.
17. Place small strips of cardboard or parchment paper over cookies; dust with sifted powdered sugar.
18. Carefully remove cardboard.
Title: Mom's Baked Rice Pudding
Ingredients:
- 1/2 short-grain rice
- 1/2 white sugar
- 6 homogenized milk
- 1 salt
- 1 vanilla
- 3 butter
- 1 cinnamon
- raisins
Instructions:
1. Turn oven to 325F and grease large casserole dish.
2. Pour in first 5 ingredients and stir well. It will look like a lot of milk but it isn't too much.
3. If you want raisins and cinnamon stir it in now. I never put them in as my family prefers it without.
4. Dot the top of the ingredients with chunks of butter.
5. Bake for 2-3 hours. Stir every 15 minutes for the first hour and then just let it cook. Check it at 2 hours and if it is getting dry add another cup of milk and stir. Taste test to be sure rice is cooked.
6. It will get a nice brown skin on top. You can remove it but I like to stir it in as I serve it. It is very flavourful.
7. Enjoy!
Title: Tippaleipä (Finland)
Ingredients:
- 300 flour
- 1 milk
- 1/2 sugar
- 1 eggs
- 2 salt
- 1/2 icing sugar
Instructions:
1. Mix flour, milk, yeast, sugar, eggs and salt and beat for a few minutes.
2. Cover the bowl with a cloth and allow the batter to rise for one hour.
3. Heat oil for deep frying.
4. Use a piping bag and pipe the batter in the oil in the form of a bird's nest.
5. Fry the nests until golden brown and sprinkle them with icing sugar.