lumicero/recipes-ing2inst huggingface dataset:
Title: Shortcut Filipino Banana Lumpia
Ingredients:
- 8 -12 lumpia skins
- 1 plantains
- 1/4 brown sugar
Instructions:
1. Slice Goya ripe plaintains in half (lengthwise).
2. Lay 2 sections of plantain on a lumpia wrapper.
3. Sprinkle some brown sugar on the plantains.
4. Wrap lumpia according to package directions.
5. Deep-fry in oil until golden brown.
6. Serve with a scoop of vanilla ice cream.
7. Enjoy!
Title: Spanish Butter Cake
Ingredients:
- 1/2 butter
- 2 brown sugar
- 2 eggs
- 2 milk
- 1 baking powder
- 3 cake flour
- 2 2/3 nutmeg
- 1/2 ground cloves
- 1/2 cinnamon
- 1/2 water
- 2 pecans
- 1 salt
- 1/2 brown sugar
- 1 1/4 granulated sugar
- 1 water
- 5 vanilla
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. FOR CAKE: Cream butter and sugar until smooth.
3. Beat eggs in a separate bowl and add to mixture.
4. Sift all dry ingredients together; flour, baking powder and spices.
5. Add them to the creamed mixture, alternating with milk.
6. Stir in water.
7. Fold in pecans.
8. Pour into a greased and floured 9X13-inch pan.
9. Bake at 350 degrees F for 25-30 minutes or until cake tests done.
10. Cool.
11. Ice with 7-minute Carmel Icing.
12. FOR ICING: Place first four ingredients in the top of a double boiler.
13. Beat until well blended.
14. Place ingredients over rapidly boiling water.
15. Beat constantly with electric mixer for 7 minutes.
16. Remove from double boiler and continue beating for 1 minute.
17. Add vanilla.
18. Beat until icing is or right consistency to spread.
Title: 3-Minute Apple Cobbler
Ingredients:
- 6 applesauce
- 1/4 Cool Whip
- 1 cinnamon
Instructions:
1. Place the wafers in a microwave safe bowl and top with the applesauce.
2. Microwave on High for 15 seconds.
3. Top with Cool Whip and sprinkle with cinnamon.
4. Note: You may want to break the wafers into smaller pieces to make this easier for smaller children.
Title: Green Tea Cut-Out Cookies
Ingredients:
- 185 flour
- 30 walnuts
- 1 cream of tartar
- 100 sugar
- 3 butter
- 60 egg
- 1
Instructions:
1. First combine all of the dry ingredients in a big bowl. Then add all of the wet ingredients at once and knead everything into a smooth dough.
2. On a lightly floured surface roll out the dough to desired thickness. I left my cookies rather chunky as I dont like them too crisp.
3. Cut out cookies of desired shape (I made hearts) and place them on a paper-lined baking sheet.
4. Bake in the pre-heated oven at 180°C/350°F for about 15 minutes or until cookies are slightly browned around the edges. Note: Depending on the thickness of your cookies this will vary. Start checking thin cookies at 8 minutes.
Title: Kahlua Chocolate Berries
Ingredients:
- 2 sweetened condensed milk
- 1 Kahlua
- 1/2 strawberries
- 24
Instructions:
1. Place chocolate chips in microwave safe bowl. Microwave on high for 2-1/2 minutes, stirring every minute, or until chocolate is melted.
2. Stir in condensed milk. Whisk in Kahlua until smooth; cool slightly.
3. Divide strawberries among 6 stemmed glasses; drizzle chocolate over berries. Garnish with fresh mint, if desired.
Title: Apple Dumpling Spirals
Ingredients:
- 2 sugar
- 2 water
- 1/4 butter
- 1/4 margarine
- 1/4 cinnamon
- 2 nutmeg
- 2 all-purpose flour
- 1/2 baking powder
- 3/4 salt
- 2/3 shortening
- 1/4 milk
- 1/2 sugar
- 3 cinnamon
- cooking apples
Instructions:
1. For sauce, mix together the 2 cups sugar, water, butter, the 1/4 tsp cinnamon and the nutmeg.
2. Bring to a boil, and boil for about 5 minutes; set aside.
3. In a large bowl, mix together flour, baking powder, and salt.
4. Cut shortening into the flour with a pastry blender until pea sizes.
5. Make a well in center and pour milk in all at once.
6. On a well floured surface, knead dough until almost smooth, only about a dozen strokes.
7. Roll dough into a 12x10-inch rectangle.
8. Mix together remaining sugar and cinnamon.
9. Cover dough with apples.
10. Sprinkle with cinnamon sugar mixture.
11. Roll into a log and pinch seam to seal.
12. Cut into 12 1-inch slices with a serrated bread knife.
13. Place slices into a 13x9x2-inch baking pan.
14. Pour sauce over all.
15. Bake at 350° for about 50 minutes or until golden.
Title: Cherry Bonbon Cookies
Ingredients:
- 24 maraschino cherries
- 1/2 butter
- 3/4 powdered sugar
- 1 1/2 flour
- 1/8 salt
- 2 milk
- 1 vanilla
- powdered sugar
Instructions:
1. Drain the cherries and place on paper towels to dry.
2. Beat butter until creamy.
3. Gradually add 3/4 cup powdered sugar, beating well.
4. Stir in flour, salt, milk and vanilla.
5. Shape into 24 balls. Press each ball around a cherry, covering completely.
6. Place on ungreased cooke sheets.
7. Bake at 350 degrees for 18-20 minutes. Transfer to a wire rack to cool completely.
8. Roll each cookie in powdered sugar to coat.
Title: African Mango Fool
Ingredients:
- 2 milk
- 3 eggs
- 1/4 - 1/2 sugar
- 3 water
- 3 sugar
- 2 mangoes
Instructions:
1. Heat the milk (or coconut milk) in a double boiler, or in a saucepan over low heat. Do not boil.
2. In a bowl, mix the 1/4-1/2 cup of sugar into the beaten eggs. SLOWLY add about a quarter of the heated milk to the egg/sugar mixture, while stirring constantly. (The continuous stirring serves to prevent the eggs from quickly cooking into scrambled eggs.).
3. Slowly stir the egg/sugar/milk mixture into the remaining heated milk. Cook on low heat, until it thickens into a custard, stirring gently and continuously. Spoon it into a clean bowl and place in the refrigerator to cool.
4. While the custard is cooling, cook the fruit:
5. Bring the water and three tablespoons of sugar to a boil in a saucepan. Add mango pieces. Reduce heat and cook until tender, five to ten minutes, stirring occasionally. Mash mango(or papaya), or press it through a sieve. Scoop it into a clean bowl and place in the refrigerator to cool.
6. To serve:
7. Gently fold together custard and fruit. Spoon into serving bowls. Top with whipped cream, if desired. Serve immediately or keep in refrigerator for no more than a day.
8. Note: An easy-to-make fool: Liquify fruit and sugar in blender or food processor. Fold into whipped cream. Chill and serve.
Title: Fruit Dish Made Easy
Ingredients:
- 6 apples
- 1 cranberry sauce
- 1 crushed pineapple
- 1/4 flour
- 1/3 brown sugar
- 1/2 oatmeal
- 1/2 cinnamon
- 1/4 butter
Instructions:
1. place apples, cranberry sauce, and pineapple in bowl and mix.
2. pour into a nonstick sprayed 9 x 13 inch baking dish.
3. cover and refridgerate overnight.
4. bring to room temp before baking.
5. mix topping ingredients and sprinkle on top of fruit.
6. bake at 350° for 45 minutes.
7. serve hot or cooled.
Title: Festive Lemon Cake
Ingredients:
- 1 butter
- 1 1/2 margarine
- 1/3 sugar
- 5 lemon juice
- 3 eggs
- 2 flour
- 1/2 baking powder
- 2/3 salt
- 1 milk
- 2 water
- confectioners' sugar
- lemon juice
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, cream butter and sugar until light and fluffy.
3. Beat in lemon juice until well blended.
4. Add eggs, one at a time, beating thoroughly after each addition.
5. Sift together flour, baking powder and salt.
6. Add dry ingredients to creamed mixture alternately with milk, beginning and ending with flour.
7. Pour into a greased 12 cup Bundt pan.
8. Bake in a 350 degree F oven for 50-60 minutes, or until cake springs back at the touch of a finger and slightly leaves the sides of the pan.
9. Cool in the pan five minutes, invert and cool on a rack.
10. Lemon Glaze: Blend confectioner's sugar with lemon juice.
11. Drizzle over cake.
Title: Healthy Sweet Tooth
Ingredients:
- 3 bananas
- 1/3 applesauce
- 2 oats
- 1/4 raisins
- 1/2 vanilla extract
- 1 cinnamon
- 1
Instructions:
1. In a mixing bowl, combine all ingredients.
2. Pour onto greased baking sheet and spread out until 1 inch thick.
3. Bake in oven at 350 degrees F for 15-20 minutes.
4. Can also make drop cookies with the batter.
Title: My Honey's Apple and Apricot Pie
Ingredients:
- 6 apples
- 8 pecans
- 1/3 cinnamon
- 1 butter
- 1/2 Quaker Oats
- 1 honey
- 2/3
- 1/3
- 2
- 1/3
Instructions:
1. FILLING: Place apricots in a heat resistant bowl and pour enough boiling water over them to cover. Allow to soak for 5 mins or until soft. Drain. Combine all filling ingredients in a large bowl.
2. CRUMBLE TOPPING: In a separate bowl, place dry cake mix, oats, and almonds. Pour melted butter over top and stir, tossing to separate and crumble.
3. ASSEMBLY: Preheat oven to 425°F Spoon filling into pie crust. Drizzle with honey. Spoon crumble mixture over fruit filling and bake for approximately 25-30 minutes.
Title: Victory Cake
Ingredients:
- 1/2 shortening
- 2 white corn syrup
- 1 cake flour
- 2 1/4 baking powder
- 2 3/4 salt
- 1/4 eggs
- 3 milk
- 1/2
- 1 1/2
Instructions:
1. Cream shortening and orange rind.
2. Gradually beat in syrup blending for one minute.
3. Add 1/4 of dry ingredients.
4. Add eggs one at a time beating after the addition of each.
5. Add the remaining flour and milk with flavoring added alternately.
6. Bake in two eight inch cake pans in a moderate oven (350°F) for 30 minutes.
7. Frost with lemon frosting.
Title: Double Choc Chip Chili Cookies
Ingredients:
- 250 butter
- 1 vanilla extract
- 3/4 caster sugar
- 3/4 brown sugar
- 1 egg
- 2 plain flour
- 1/4 cocoa powder
- 1 bicarbonate of soda
- 400 dark chocolate
- 1/4 caster sugar
- 1/4 water
- 3
Instructions:
1. Preheat oven to 180C, line oven trays with baking paper.
2. Make candied chillies (see below).
3. Beat butter, vanilla, sugars and egg in bowl until light and fluffy.
4. Stir in sifted flour, cocoa, and soda.
5. Stir in chili and chocolate.
6. Roll level tablespoons of dough into balls, place about 5cm apart on oven trays.
7. Bake 12 minutes each batch, leave to cool on trays.
8. CANDIED CHILLIES.
9. Stir sugar and water in small saucepan over heat until sugar dissolves.
10. Add chili, boil for 2 minutes, cool and strain, discard syrup.
Title: Lemon Slush Cake
Ingredients:
- 1 margarine
- 2 Splenda sugar substitute
- 2 flour
- 16 low-fat cream cheese
- 2 confectioners' sugar
- 2 Cool Whip Lite
- 2
Instructions:
1. Prepare crust:.
2. Combine 2 sticks of margarine, 2 tablespoons Splenda, 2 Celsius of flour and make into a crust. Press into a 9x13 pan. Bake at 350 degrees for 15 minutes.
3. Mix 1st Layer:.
4. Combine 16 oz. of low fat cream cheese with 2 Celsius of confectioners sugar, mix until smooth, then spread on cooled crust.
5. 2nd layer:.
6. Prepare fatfree/sugar free instant pudding and spread onto of 1st layer.
7. 3rd layer:.
8. spread Lite cool whip over the top and garnish with slivered almonds, nuts or coconut.
Title: Shortcake (Sockerkaka)
Ingredients:
- 3/4 sugar
- 2 eggs
- 1 flour
- 3/8 - 3/4 margarine
- 2 butter
- 1/3 lemons, rind of
- 2 cocoa powder
- milk
- water
- baking powder
Instructions:
1. Butter a cake pan, cover sides with breadcrumbs.
2. Turn on oven 350 F (175 C).
3. Whip sugar and eggs until almost white.
4. Mix flour, baking powder and flavoring (vanilla not incl.).
5. Melt the margarine.
6. Add all ingredients to batter.
7. Stir quickly until smooth (the shorter the time, the fluffier the cake).
8. Pour into cake pan, bake for about 30-40 min, until golden brown.
Title: Peach Upside Down Crumble Cake
Ingredients:
- 4 cake flour
- 2 cake flour
- 2 baking powder
- 1 1/2 baking soda
- 1 salt
- 1 unsalted butter
- 2 granulated sugar
- 2 pure vanilla extract
- 4 eggs
- 2 buttermilk
- 1/2 butter
- 1/4 brown sugar
- 1/2 old fashioned oats
- 5
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, cream together the 1 cup butter and sugar with an electric mixer (or stand mixer) until light and fluffy. Beat in the vanilla, then add the eggs one at a time. Turn the mixer to low speed and mix in the buttermilk until just combined. The mixture will look curdled. Using a sifter or fine-mesh strainer, combine the flour, baking powder, baking soda and salt in a separate medium bowl. Stir, in three stages, into the wet mixture until combined; set aside.
3. Place the 1/2 cup butter into a 9- x13-inch baking pan and melt in the oven. Remove pan from the oven and stir in the brown sugar and oats. Spread evenly throughout the bottom of the pan. Layer the peach slices evenly across the pan, on top of the sugar/oat glaze.
4. Pour the cake mixture over top of the layered peaches. Spread evenly with a spatula. Tap the pan several times on the counter top to rid any air bubbles. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
5. Remove from oven, and immediately invert onto a large serving plate. Allow to cool, then serve.
Title: Cream Cheese Butter Cookies
Ingredients:
- 2 flour
- 1/4 salt
- 3/4 butter
- 2 cream cheese
- 3/4 sugar
- 1 lemon, rind of
- 1
Instructions:
1. Sift four and salt, together. Cream butter and cheese, slowly adding sugar, and mix well. Beat in egg yolk, then the flavoring. Dough will be STICKY!. Chill dough at least 4 hours (overnight is better, though!).
2. Preheat oven to 350°F.
3. Roll out dough (on floured surface) to about 1/4" thickness, if using molds. Imprint, cut, and place on cookie sheet.
4. If not molding/imprinting cookies, make into smallish balls, squash flat with your palms, and place on cookie sheet. Prick each blob with a fork.
5. Bake 10-12 minutes, until cookies are JUST turning light brown around the edges. Transfer onto a wire rack to cool.
6. Once cooled completely, they can be stored in airtight containers.
Title: Apple Crumble
Ingredients:
- 4 granny smith apples
- 1 sugar
- 2 all-purpose flour
- 4 butter
- 1 margarine
- 1 cinnamon
- salt
Instructions:
1. Preheat oven to 400°F, Place sliced apples in a greased 13" X 9" dish.
2. Sprinkle 1/2 cup of sugar and 1/2 tsp of the cinnamon over fruit.
3. In a medium bowl, stir together flour, remaining 1/2 tsp cinnamon, and salt.
4. Rub butter into flour until mixture resembles breadcrumbs.
5. Stir in remaining 1/2 cup of sugar.
6. Sprinkle over fruit.
7. Bake at 400 F for 30-45 minutes, or until top is lightly browned.
Title: Layered Pineapple - Pumpkin Treat
Ingredients:
- 3/4 unflavored gelatin
- 1/3 pumpkin puree
- 1 pumpkin pie spice
- 1 sugar
- 2 honey
- 1 crushed pineapple
- 1
Instructions:
1. Place a small bowl in a larger bowl containing hot water.
2. In the small bowl, whisk together the gelatin and juice until the gelatin is dissolved.
3. Blend together the pumpkin through the honey plus the gelatin mixture.
4. Spread 1/4 of the blended mixture in the bottom of 2 custard cups or 1 larger dish.
5. Top with 1/4 cup of pineapple; repeat layers 3 more times.
6. Chill 1 hour.
Title: Peach Raspberry Pecan Crisp
Ingredients:
- 4 granulated sugar
- 4 cornstarch
- 2 fresh lemon juice
- 1 vanilla extract
- 1 salt
- 1 fresh raspberry
- 1 light brown sugar
- 1 all-purpose flour
- 1 pecans
- 1/2 ground cinnamon
- 1/2 canola oil
- 1/3
Instructions:
1. Heat the oven to 350ºF.
2. Combine the peaches, granulated sugar, cornstarch, lemon juice, vanilla extract, and salt in a large bowl. Toss gently to mix well. Very gently fold in the raspberries and transfer the mixture to an 8 x 8-inch baking dish. Set aside.
3. Combine the light brown sugar, flour, pecans, and cinnamon in a large bowl and mix well. Slowly add the oil while stirring with a fork until well mixed and a crumb mixture is formed. Sprinkle the crumb mixture evenly over the fruit.
4. Bake about 30 minutes until the juices are bubbling and the top is browned. Remove from the oven and allow to cool slightly before serving. Top with ice cream or whipped cream. Enjoy!
Title: Bread Pudding for 2
Ingredients:
- 1 -2 golden raisins
- 4 eggs
- 1 egg substitute
- 2/3 nonfat milk
- 3 brown sugar
- 1/2 vanilla
- 3/4 ground cinnamon
- 1 Baking Spice Blend Mix
- 1 salt
- butter
Instructions:
1. Spray two 6 to 7 oz ramekins with non-stick cooking spray; preheat oven to 350 degrees.
2. Cube bread and measure out 1 cup of cubes, place cubes in prepared ramekins and divided the raisins or blueberries between the two.
3. In a small dish, beat together the milk, egg or egg substitute, stir in brown sugar, cinnamon and vanilla; mixing well.
4. Pour the mixture evenly over the bread cubes and drizzle with melted butter.
5. Place on a cookie sheet, just in case it cooks over, and bake for 25 to 30 minutes or until a knife inserted near center comes our clean.
6. Serve warm.
Title: Danish Caramel Custard
Ingredients:
- 12 eggs
- 1 sugar
- 1 vanilla
- 2 brown sugar
Instructions:
1. Preheat oven to 250°F.
2. Beat 6 egg whites and 12 egg yolks with the sugar for 15 minutes at low speed with an electric beater.
3. Add the cream and vanilla.
4. Melt enough brown sugar in some water to line the bottom of a baking dish.
5. Pour the batter over this and bake in a hot water bath for 1 1/2 to 2 hours, or until set (jello like texture/jiggle) in 250F oven.
6. Whip the other 6 egg whites with a little sugar until stiff but not dry.
7. Spread over the dish of custard.
8. Raise oven heat to 425°F.
9. Return baking dish to oven for 8 to 10 minutes or until meringue is golden brown.
Title: Classic Boston Cream Pie
Ingredients:
- 1/2 butter
- 1 margarine
- 2 sugar
- 1 eggs
- 1 1/4 vanilla
- 1 1/2 unsifted all-purpose flour
- 1/4 baking powder
- 3/4 salt
- 1/3 milk
- 2 sugar
- 1 1/2 cornstarch
- 2 milk
- 1 butter
- 1 vanilla
- 3 water
- 2 butter
- 3 confectioners' sugar
- 1 vanilla
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. To Make Cake:
3. Cream butter, sugar, eggs, and vanilla in medium bowl until light and fluffy.
4. Combing dry ingredients.
5. Add alternately with milk to creamed mixture.
6. Pour batter into well-greased and floured 9-inch layer pan.
7. Bake 30 to 35 minutes or until cake tester inserted in center comes out clean.
8. Cool 10 minutes; remove from pan.
9. Cool completely on rack.
10. To Make Filling:
11. Combine sugar, cornstarch, milk, and egg yolks in saucepan.
12. Cook and stir over medium heat until mixture boils; boil and stir 1 minute.
13. Remove from heat; blend in butter and vanilla. Cover and cool completely.
14. To Make Glaze:
15. While the cake and the filling can (and should) be made ahead of time, the glaze cannot be made until you're ready to assemble the pie.
16. Bring water and butter to a full boil in a small saucepan. Remove from heat and stir in cocoa immediately. Then, beat in the confectioners' sugar and vanilla until the mixture is smooth. Cool slightly.
17. Assembling the pie:
18. Cut the cake into 2 thin layers.
19. Spread filling onto one layer. Top with remaining layer.
20. Pour glaze on top; let some drizzle down sides. Chill again before serving.
Title: Lenten Apple Cake
Ingredients:
- 4 apples
- 1 sugar
- 2 flour
- 1 cinnamon
- 1/2 nutmeg
- 1 1/2 baking soda
- 1/2 vanilla
- 1 salt
- 1/2 raisins
- 1
Instructions:
1. Cover apples with sugar and let stand for 20 minutes, or until makes juice.
2. Sift dry ingredients.
3. Add oil, vanilla and nuts and / or raisins and blend into apples.
4. Spread in 9 x 13 pan and bake at 325F for 40 to 45 minute.
Title: Chocolate/Peanut Butter Brownie Cups
Ingredients:
- 1 eggs
- 2 water
- 1/3 sugar
- 1/4 creamy peanut butter
- 1/3 butter
- 1/3 peanuts
- 1/2
- 3/4
- 3
- 1
- 3
Instructions:
1. Mix the brownie mix, eggs, water and oil by hand. Line pans with tart or cupcake liners and fill using 1 tablespoon in the mini pans and 2 tablespoons in the cupcake pans. Bake at 350*, 10-12 minutes for mini's and 15-20 for cupcakes. Cool. Prepare toppings.
2. #1-Bring sugar and syrup to a boil, stir in the peanut butter and drop by spoonfuls on top of the brownies. Cool till set.
3. #2-Heat the chips, butter and syrup till well melted. Spoon over the peanut butter layer allowing both colors to show. Garnish with the chopped peanuts if desired.
4. Allow to cool and the chocolate to 'set' before packing. These freeze well.
Title: Miss Linda Mayhood's Fresh Carrot Cake
Ingredients:
- 1 1/2 sugar
- 1 3/4 eggs
- 3 all-purpose flour
- 2 baking soda
- 2 salt
- 1 cinnamon
- 2 1/2 vanilla
- 1 1/2 carrots
- 2 walnuts
- 1 coconut
- 1/2 crushed pineapple
- 1 cream cheese
- 1 powdered sugar
- 1 vanilla
- 1
Instructions:
1. Beat together oil, sugar and eggs until well combined.
2. In another bowl add flour, soda, salt and cinnamon. Beat together with the sugar and egg mixture.
3. Add vanilla. Add carrots, walnuts, coconut and pineapple, mix until well blended.
4. Pour into greased and floured 9 or 10 inch Bundt pan.
5. Bake at 350 degree for about 1 hour.
6. ICING:.
7. Cream together cream cheese, powdered sugar and vanilla. If too stiff add a little milk or if not stiff enough add more powdered sugar.
Title: Coconut Chocolate Cake
Ingredients:
- 4 eggs
- 3/4 water
- 3/4 vanilla extract
- 1 instant chocolate pudding mix
- 1 flaked coconut
- 1 sweetened condensed milk
- 2
- 1/3
- 1/4
- 1
Instructions:
1. In a mixing bowl, beat the eggs, oil, water and vanilla.
2. Add the cake and pudding mixes; beat for 5 minutes.
3. Pour 3 cups into a greased and floured 10 inch fluted tube pan.
4. Combine the coconut, milk and extract; mix well.
5. Drop by spoonfuls onto batter.
6. Cover with remaining batter.
7. Bake at 350 for 50-60 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
9. Frost with chocolate frosting.
Title: Lemon Cake
Ingredients:
- 350 sugar
- 350 flour
- 200 butter
- 3 lemon zest
- 1 baking powder
- 4 vanilla
- 6 milk
- 1 eggs
- lemon juice
Instructions:
1. preheat the oven to 150 Celsius.
2. mix sugar with butter until soft.
3. add the eggs and beat well.
4. mix flour with baking powder and lemon zest.
5. mix milk with vanilla and lemon juice.
6. add the flour mix to the egg-butter mix one spoon at a time while beating.
7. while adding the flour add one spoon of milk every three spoons from the flour.
8. after 25 minits takeout the cake and cover it with foil.
Title: CRANBERRY ORANGE BUNDT CAKE
Ingredients:
- 2 1/4 unbleached all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/4 sea salt
- 1 granulated sugar
- 1/3 eggs
- 2 buttermilk
- 1 cranberry juice
- 2 frozen cranberries
- 3/4 orange zest
- 1 icing sugar
- 2 butter
- 1 1/2 orange zest
- 1/3 walnuts
- 3
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350ºF; grease and flour a Bundt pan. Sift together flour, baking powder, baking soda and salt; set aside.
2. In the bowl of a stand mixer with the paddle attachment, combine together sugar, orange juice, eggs, buttermilk, cranberry juice, and grapeseed oil; process until blended. Add dry ingredients and mix just until incorporated. Fold in cranberries and orange zest. Pour the batter into the prepared pan and spread evenly.
3. Bake for 53 to 60 minutes in the preheated oven, or until a cake tester inserted comes out clean. Let the cake cool in the pan set over a wire rack for 30 minutes. Remove the cake from the pan and place on a serving plate; ice it.
4. ICING: In a medium mixing bowl, combine icing sugar, butter, orange juice, and orange zest until smooth. Ice cake when cool and sprinkle with chopped walnuts.
5. If icing is too thick, add more liquid or too thin, add more icing sugar.
Title: Nutella Truffles
Ingredients:
- 2 2/3 quick-cooking oats
- 1 1/2 fine salt
- 1/4 cocoa powder
- 1/3
Instructions:
1. Grind 2 cups of the oats in a food processor into a fine powder. Add the Nutella and salt and process until a smooth mixture forms. Add the remaining 2/3 cup of oats and pulse to combine.
2. Roll level tablespoons of the dough into balls. Roll in the cocoa to coat. Repeat to coat evenly.
3. Refrigerate for at least 1 hour and up to 5 days.
Title: Chocolate Pudding
Ingredients:
- 4 cornstarch
- 2/3 sugar
- 1/8 salt
- 3 milk
- 4 bittersweet chocolate
- 1 chocolate
- vanilla extract
Instructions:
1. Mix cornstarch, sugar and salt in the top of a double boiler.
2. Stir in milk and chocolate.
3. Place over boiling water and stir constantly until thick and smooth.
4. Cover and cook 15 minutes longer, stirring occasionally.
5. Stir vanilla into recipe chocolate pudding.
6. Refrigerate until chilled.