lumicero/recipes-ing2inst huggingface dataset:
Title: Vineterta
Ingredients:
- 20 -24 prunes
- 1 sugar
- 2 cinnamon
- 1 vanilla extract
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 1 flour
- 2 salt
- 4 baking powder
- 1 cardamom
- 1 butter
- 1/2
- 1
- 3
- 3/4
- 2
- 1/4
- 1/8
Instructions:
1. First, prepare the prune filling (this can be done way ahead of time):
2. Cover 20-24 ounces of pitted prunes with boiling water in a saucepan.
3. Once the prunes are softened, drain the water and put it aside for later.
4. Puree prunes in a food processor and put them back into the saucepan.
5. Add half cup of the reserved prune water to the puree and bring it to a boil over medium heat. Mix in 1 cup sugar and 2 tspn cinnamon.
6. Boil off excess water until the mixture has the texture of jam (we will be spreading it). If the mixture is too thick, add in more reserved prune water.
7. Remove from heat.
8. Mix in 1 tspn vanilla extract.
9. Set aside to cool.
10. Next we do the second major section, preparing the layers:
11. Mix the following wet ingredients together in a mixer: 1 cup butter, 1.5 cups sugar, 2 eggs, 1 tspn almond extract, 2 tbsp light cream.
12. Mix dry ingredients in another mixing bowl: 4 cups flour, 1 pinch of salt, 1 tspn baking powder, 1/2 cup ground almonds (optional), 1 tspn cardamom (optional).
13. Add dry ingredients into the wet ingredients and mix well in the mixer.
14. Remove the doughy mixture from the mixer and knead it around 10 times on countertop until it binds together. You will barely need to knead this, as it is not leavened.
15. Chill dough for 20 minutes in refrigerator.
16. Spread the dough into six 9" ungreased circular pans with palms until spread evenly across the bottom. If you don not have 6 pans, you can repeat this process 6 times with 1 pan, it will just take longer (or 3 times with 2 pans, et cetera).
17. Bake at 350F for 20 minutes. (Jump ahead and do the icing if you are impatient.).
18. Pop the layers out of the pans and cool on cooling racks.
19. When all 6 layers are complete, assemble layers and prune filling by starting with a layer for the bottom. Spread on 1/5th of your filling onto the base layer, then add another layer cake, add another 1/5th - etc. repeat until your vineterta is complete.
20. Prepare your icing by mixing the following with a beater in a mixing bowl: 3 tbsp softened butter, 3/4 cup powdered icing sugar, 2 tspn light cream, 1/4 cup ground almonds (optional), 1/8 tspn almond extract.
21. Spread the icing on top of the vineterta.
22. Decorate with icing with the sliced almonds.
23. Chill everything and let it set.
24. This torte may be kept in the fridge for extended length of time and is better for having been “aged” in the fridge for at least a couple of weeks to a month.
25. When serving slice into small rectangular pieces (about 2" by 1", or smaller) and serve cold.
Title: Caramel Cups
Ingredients:
- 120 butter
- 1/2 brown sugar
- 1 coconut
- 1 self-rising flour
- 1.5 butter
- 1 golden syrup
- 1 chocolate
- 300
Instructions:
1. Make sure you spray muffin pans well with non stick spray!
2. Base:.
3. Add melted butter to brown sugar, coconut and S.R. Flour and place a teaspoonfull into mini muffin trays and bake in 170degree oven for around 8 minutes.
4. Filling:.
5. Place condensed milk, butter & golden syrup in a saucepan over medium heat and combine till butter is melted and mix begins to bubble, remove from heat and place a dessertspoonful on top of base in muffin pans and return to oven for around 10 minutes or until a nice caramelly brown colour, remove from oven and allow to cool.
6. Topping:.
7. Melt chocolate in a bowl and dip cooled Caramel Cup tops into melted chocolate and allow to set.
Title: Melt-In-Your-Mouth Peanut Butter Chocolate Bites (Vegan)
Ingredients:
- 1/4 coconut oil
- 1/4 maple syrup
- 1/4 cocoa powder
- 1/4 peanut butter
Instructions:
1. Melt coconut oil with maple syrup in the microwave or in a small pan on stovetop on low heat. Add the cocoa powder and peanut butter and stir until well combined (or blend in a food processor).
2. Pour into molds and store in the fridge or freezer. The freezer ones will be ready in a few minutes. The fridge ones will take over an hour.
Title: Witch's Finger Cookies
Ingredients:
- 1 1/4 cream cheese
- 4 butter
- 1/2 powdered sugar
- 3/4 salt
- 1 flour
- 1/4
- 1 1/2
Instructions:
1. HEAT oven to 325ºF.
2. RESERVE 36 nuts for later use; process remaining nuts in food processor until finely ground. Beat cream cheese, butter, sugar, extract and salt in large bowl with mixer until light and fluffy. Gradually beat in flour. Stir in ground nuts. (Dough will be stiff.).
3. ROLL dough into 36 (3-inch) "fingers," using 1 tablespoons dough for each. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Press 1 of the reserved nuts into dough in 1 end of each finger for the fingernail. Use sharp knife to make 3 crosswise slits in top of each finger for the knuckles.
4. BAKE 15 to 20 minute or until lightly browned. Cool 3 minute on baking sheet; carefully transfer to wire racks. Cool completely.
Title: Georgia Peach Bread Pudding
Ingredients:
- 4 sweetened condensed milk
- 1 eggs
- 3 hot water
- 2 - 2 1/2 heavy cream
- 1/2 butter
- 3/4 vanilla extract
- 1/2 cinnamon
- 4 nutmeg
- 1
- 1/2
- 1 1/2
- 1/2
Instructions:
1. Preheat oven to 325 degrees F.
2. Butter an 11X7 baking dish.
3. In a large bowl, combine sweetened condensed milk and eggs, blending well; add peaches, peach juice, hot water and heated cream, melted butter, cinnamon, extracts and nutmeg.
4. Add bread. Stir well, moistening completely; cover and refrigerate for at least one hour and up to three, stirring occasionally.
5. Turn into prepared baking dish and bake for approximately 70 minutes or until a knife inserted near the center comes out clean.
6. Cool slightly and serve with ice cream, heavy cream or a dessert sauce; refrigerate leftovers.
Title: Valentine's Day Chocolate Dippers (Raw Foods)
Ingredients:
- 1 1/4 cocoa powder
- 1 coconut oil
- 3 salt
- 1/4 fresh strawberries
- 1/8
- 1
Instructions:
1. In a small bowl, mix together raw cocoa powder, agave nectar, oil, and salt until smooth. Place mixture in refrigerator to chill for 10 minutes.
2. Put parchment paper on a large plate.
3. Dip the end of one piece of fruit at a time into the cocoa mixture and place on the parchment paper.
4. Put plate in freezer for 10 minutes before serving.
Title: Large Batch Sugar Cookies
Ingredients:
- 1 butter
- 3 granulated sugar
- 3 eggs
- 5 milk
- 1 1/2 vanilla
- 1 1/2 baking soda
- 1 1/2 baking powder
- 1 1/2 salt
- 6 all-purpose white flour
Instructions:
1. Mix together flour, salt, soda, and baking powder and set aside.
2. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, and beat well. Add vanilla, beat. Add milk, beat. Slowly add in the flour mixture, one to two cups at a time, and mix well.
3. When all ingredients have been added in, cover with plastic wrap and refrigerate at least two hours or overnight before baking.
4. Before baking, preheat the oven to 350.
5. Scoop dough by teaspoon-fulls and roll into balls, then place onto cookie sheet. Use a kitchen glass dipped in white sugar to flatten the balls of dough. Bake in preheated oven aprox 12 min, or until golden.
6. Let set on cookie sheet for aprox 3 min, until firm, then transfer to cooling rack, or wax paper, to cool completely.
7. *These can also be sprinkled with Cinnamon before baking to make Snickerdoodle or Spice Cookies.
Title: Santa's Favorite Cake
Ingredients:
- 1 buttermilk
- 3 buttermilk
- 1 1/3 egg
- 2 cider vinegar
- 1 cream cheese
- 1/2 margarine
- 1 confectioners' sugar
- 1 1/2
- 2
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees. Grease and flour three 9 inch round cake pans.
2. In a large bowl, combine white cake mix, egg whites, buttermilk and vegetable oil. Mix with an electric mixer for 2 minutes on high speed.
3. In a separate bowl, combine yellow cake mix, buttermilk, egg, cocoa, red food coloring and vinegar. Use an electric mixer to beat for 2 minutes on high speed.
4. Spoon white batter alternately with red batter into the prepared cake pans. Swirl batter gently with a knife to create a marbled effect.
5. Bake for 22-25 minutes, or until a wooden pick inserted into the centers comes out clean. Let cool in pans for at least 10 minutes before turning out onto a wire rack to cool completely.
6. In a large bowl, beat cream cheese and margarine until smooth. Gradually blend in sugar until incorporated and smooth. Stir in peppermint extract. Spread peppermint cream cheese frosting between layers, and on top and sides of cake.
Title: Rich and Creamy Chocolate Pudding
Ingredients:
- 1/4 sugar
- 1/4 brown sugar
- 1/4 cornstarch
- 2 instant espresso coffee powder
- 1 instant coffee crystals
- 2 milk
- 1 egg
- 1 butter
- 1 vanilla extract
- 1 banana
- 1 crystallized ginger
Instructions:
1. In a medium saucepan, combine sugars, cocoa powder, cornstarch, and espresso powder.
2. Gradually stir in milk.
3. Cook and stir over medium heat until thickened and bubbly; reduce heat.
4. Cook and stir for 2 minutes more.
5. Remove from heat; stir in butter and vanilla.
6. Place saucepan in a large bowl filled with ice water.
7. Stir pudding constantly for 2 minutes to cool quickly.
8. Transfer to a medium bowl.
9. Cover surface of pudding with plastic wrap.
10. Refrigerate 2 to 24 hours.
11. To serve, top with sliced banana and/or crystallized ginger.
Title: Bread Pudding French Quarter-style With Rum Sauce
Ingredients:
- 3 eggs
- 1 sweetened condensed milk
- 1 3/4 hot water
- 1/4 butter
- 1 cinnamon
- 1 vanilla extract
- 4 raisins
- 1/2 confectioners' sugar
- 2 rum
- 2 half-and-half
- 2 -3
Instructions:
1. Preheat oven to 350F.
2. Bread Pudding: In large bowl, combine eggs, condensed milk,.
3. water, butter, cinnamon and vanilla; beat well.
4. Stir in bread cubes and raisins, if desired, moistening completely.
5. Pour mixture into a buttered, 9", deep-dish pie plate.
6. Bake until knife inserted in center comes out clean, 1 hour.
7. Cool and serve with rum sauce, if desired.
8. Refrigerate leftovers.
9. Rum Sauce:
10. In a bowl, stir together confectioners' sugar, rum and enough cream to make smooth creamy sauce.
11. Serve over bread pudding, if desired.
12. Makes 8 servings.
Title: Scripture Cake I
Ingredients:
- 1 butter
- 4 flour
- 3 sugar
- 2 raisins
- 2 figs
- 1 water
- 1 eggs
- 6 honey
- 1 baking powder
- 1 salt
- 3
- 1
Instructions:
1. Follow Solomon's advice for making good boys and you will have a good cake; Proverbs XXIII, 13.
2. FORCAKE
3. MIX ALL INGREDIENTS FOR CAKE AND BAKE AT 325 Degrees FOR 50 Minutes.
Title: Goblins Delight Cupcakes
Ingredients:
- 8 cream cheese
- 1/3 sugar
- 1 egg
- 1/8 salt
- 1 orange marmalade
- 1 chocolate chips
- 2 eggs
- 1 water
- 1
- 3
- 1 1/3
- 1/3
Instructions:
1. Filling: Combine cream cheese, sugar, egg, salt, orange peel and food color in a small mixer bowl, beat until smooth.
2. Add chocolate chips, set aside
3. Cupcakes: make as directed on package.
4. Fill 24 paper muffin cups 2/3 full with batter.
5. Spoon about 1 tablespoon cheese filling onto each cupcake.
6. Bake at 350 degrees F. for about 20 minutes or until toothpick inserted in cake portion, comes out clean.
Title: Brownies
Ingredients:
- 4 butter
- 3/4 granulated sugar
- 2 eggs
- 3 vanilla extract
- 1 all-purpose flour
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 350 degrees F. Lightly grease a 9X9 inch baking pan.
2. In a medium sauce pan, heat chocolate and butter over medium-high heat for two minutes or until melted.
3. Mix sugar into chocolate until well blended. Stir in eggs and vanilla.
4. Stir in flour.
5. Fold in nuts.
6. Spread evenly into pan.
7. Bake for 30-35 minutes or until done. Do not overbake!
8. Cool for 15 minutes in pan. Cut into squares and enjoy!
Title: Creamy Cranberry Dessert Salad
Ingredients:
- 3 cranberries
- 1 frozen cranberries
- 1 crushed pineapple
- 2 apple
- 2/3 miniature marshmallows
- 1/8 sugar
- 1/4 salt
- 2 walnuts
- Cool Whip Topping
Instructions:
1. In a bowl, combine cranberries, apple, pineapple, marshmallows, sugar, salt and walnuts; mix well.
2. Cover and refrigerate overnight.
3. Just before serving, fold in whipped topping.
Title: Rhubarb Brunch Cake
Ingredients:
- 3/4 sugar
- 3 cornstarch
- 1/4 ground cinnamon
- 1/8 ground nutmeg
- 1/3 cold water
- 2 1/2 rhubarb
- 3 -4 flour
- 2 1/4 sugar
- 3/4 butter
- 3/4 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 egg
- 1 vanilla yogurt
- 1 vanilla
- 1 egg
- 1 mascarpone cheese
- 8 sugar
- 1/4 pecans
- 1/2 flaked coconut
- 1/4
Instructions:
1. Rhubarb layer: In a large saucepan, combine the first five ingredients. Mix until smooth and then add the rhubarb. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat, add the food coloring and set aside.
2. Batter: In a bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Set aside 1 c for topping. Add baking powder, baking soda, and salt to remaining crumb mixture. Combine egg, yogurt and vanilla; stir into batter until smooth. Spread into a greased 9 inch springform pan.
3. Topping: Combine the egg, Mascarpone cheese and sugar; spoon over batter. Top with rhubarb mixture. Add pecans and coconut to the reserved crumble mixture; sprinkle over top.
4. Bake at 350 degrees for 60-65 minutes or until a toothpick comes out clean.
5. Cool on wire rack for 20 minutes; remove sides of pan. Cool completely.
Title: Chocolate-Peppermint Meringue Kisses
Ingredients:
- 4 salt
- 1/4 cider vinegar
- 1/4 sugar
- 1/4 shortening
- 1 1/3
- 1
- 1 1/4
Instructions:
1. Place egg whites in a large bowl. Let stand at room temperature for 30 minutes. Preheat oven to 300 degrees F. Line two very large baking sheets with parchment paper or foil; set aside.
2. For meringue: Add salt, vinegar, and peppermint extract to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is nearly dissolved.
3. Transfer meringue to a decorating bag fitted with a 1/2-inch star tip. Pipe 1-inch kisses 1 inch apart onto the prepared baking sheets. Bake all of the meringue kisses at the same time on separate oven racks for 7 minutes. Turn off oven; let meringues dry in oven with door closed for 1 hour. Lift meringues off paper or foil. Transfer to wire racks; cool completely.
4. In a small saucepan, combine chocolate pieces and shortening. Cook and stir over low heat just until melted. Remove from heat. Spread crushed candy in a shallow dish. Dip bottoms of meringues in chocolate, then dip in crushed candies. Place on waxed paper and let stand until chocolate is set. Makes about 192 meringue kisses.
5. Tip: To crush the peppermint candies, place the unwrapped candies in a resealable plastic bag; seal bag. Using a meat mallet, pound lightly to crush the candies.
Title: Lazy Day Cake
Ingredients:
- 1/4 butter
- 2/3 margarine
- 1 sugar
- 1 egg
- 1 1/2 vanilla extract
- 2 flour
- 1/4 baking powder
- 3/4 salt
- 1 1/2 milk
- 1/2 flaked coconut
- 5 brown sugar
- 1 1/2 vanilla extract
Instructions:
1. Cream butter and sugar.
2. Beat in egg and vanilla.
3. Combine flour, baking powder, and salt in a separate bowl; add to creamed mixture alternately with milk.
4. Pour into a greased 8-inch square baking pan, Bake at 350°F for 30 minutes or until toothpick inserted in center comes out clean.
5. Meanwhile, combine all topping ingredients.
6. Spread over warm cake.
7. Broil 3-5 inches from heat for 3-5 minutes or until golden brown.
Title: Ginger Snap Cookies
Ingredients:
- 1 shortening
- 1 sugar
- 2/3 molasses
- 2/3 flour
- 5 cake flour
- 1 salt
- 1 baking soda
- 2 baking powder
- 1 ginger
- 1 clove
- sugar
- cinnamon
Instructions:
1. Cream shortening and sugar together.
2. Add hot coffee to molasses.
3. Add to creamed mixture.
4. sift dry ingredients together.
5. Add gradually to liquid mixture.
6. Chill dough throughly.
7. roll out on a pastry cloth or wax paper.
8. 1/8 inch thick and cut out with cookie cutters.
9. Bake 350 degrees for 15 to 17 minutes on a cookie sheet pan depending on how big cookies are. Less time for smaller cookies.
10. Enjoy! good with a glass of milk or coffee and hot tea.
Title: Tropical Parfaits
Ingredients:
- 2 milk
- 1 instant coconut cream pudding mix
- 1 lime zest
- 1/2 pineapple tidbits
- 1/2 fresh strawberries
- 1 maraschino cherries
- 1/2
- 2
Instructions:
1. In a bowl, whisk milk and pudding mix for 2 minutes.
2. Stir in lime peel if desired. In each of two 1-1/2-cup parfait glasses or dessert dishes, layer about 1/3 cup pudding mixture, 1/4 cup pineapple, 2 tablespoons almonds, 1/3 cup pudding mixture, 1/4 cup strawberries, 2 tablespoons almonds and remaining pudding mixture.
3. Top with whipped cream. Sprinkle with the remaining almonds. Garnish with cherries.
Title: Fresh Peach Crumble
Ingredients:
- 6 brown sugar
- 1/4 flour
- 3 lemon juice
- 1 lemon zest
- 1/2 cinnamon
- 1 flour
- 1 sugar
- 1 baking powder
- 1 salt
- 1/4 nutmeg
- 1/4 egg
- 1 butter
- 1/2
Instructions:
1. Heat oven to 375*.
2. Put peach slices in greased, shallow 11x7 baking dish.
3. Mix brown sugar, flour, lemon juice, peel, and cinnamon.
4. Sprinkle over the peaches.
5. Mix flour, sugar, baking powder, salt, and nutmeg.
6. Stir in egg until mixture is coarse crumbs.
7. Sprinkle over peaches.
8. Drizzle butter evenly over topping.
9. Bake for 38 minutes.
Title: Kahlua and Orange Cupcakes
Ingredients:
- 1 sweet butter
- 1 self-rising flour
- 2 eggs
- 4 powdered sugar
- 1 sweet butter
- 2 sour cream
- 1/2 Kahlua
- 1/4 orange zest
- 2
- 1
Instructions:
1. Preheat oven to 350°; place 18 paper baking cups in muffin pans.
2. In a bowl, combine all the cupcake ingredients; beat with an electric mixer until smooth and pale, about 2-3 minutes.
3. Spoon batter into the cups; bake 20 minutes.
4. Remove pan from oven and cool for 5 minutes; then remove cupcakes and cool on a rack.
5. Make frosting: beat the powdered sugar and butter in a bowl until soft and creamy.
6. Beat in the sour cream, Kahula, and orange zest.
7. Swirl onto the cooled cupcakes.
Title: Lemon Lover's Cookies
Ingredients:
- 3/4 butter
- 3 sugar
- 2 lemon juice
- 1 1/4 all-purpose flour
- 1/2 cornstarch
- 1 lemon peel
- 1/4 butter
- 1 confectioners' sugar
- 2 lemon juice
- 1 lemon peel
Instructions:
1. In small bowl, cream butter and sugar until light and fluffy.
2. Beat in lemon juice.
3. Combine flour, cornstarch and lemon peel; gradually add to creamed mixture and mix well.
4. Shape into 1 1/2 inch roll; wrap in plastic wrap.
5. Refrigerate for 1 hour or until firm.
6. Unwrap and cut into 1/4 inch slices.
7. Place 2 inches apart on ungreased baking sheets.
8. Bake at 350 for 8-10 minutes or until edges are golden brown.
9. Cool completely on pans on wire racks.
10. Frosting:
11. In small bowl beat butter until fluffy.
12. Add confectioners' sugar, lemon juice and peel.
13. beat until smooth.
14. Spread over cooled cookes; sprinkle with additional lemon peel if desired.
15. Let stand until set. Store in an airtight container.
Title: Butter Chewies
Ingredients:
- 1 butter
- 1/2 eggs
- 3 cream cheese
- 1 powdered sugar
- 4
Instructions:
1. Mix cake mix, melted butter and 1 egg by hand in a bowl.
2. Spread in greased 13x9 pan.
3. Beat cream cheese, 2 eggs and 3 3/4 cup powdered sugar until creamy.
4. Spread over crust.
5. Bake at 350 for 45 minutes until golden.
6. Cool.
7. Dust with 1/4 cup powdered sugar on top.
Title: Basic Golden Cake Layers
Ingredients:
- 3 1/4 cake flour
- 1 baking powder
- 3/4 salt
- 1 unsalted butter
- 1 1/2 sugar
- 3 eggs
- 2 vanilla extract
- 2
- 1 1/3
Instructions:
1. Position oven rack in the center of the oven; preheat to 350°; grease the bottom and sides of two 9-inch round cake pans; dust pans with flour.
2. Into a bowl, sift cake flour, baking powder, and salt; whisk to combine and set aside.
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium-high speed until creamy, about 30 seconds.
4. Gradually add in the sugar and beat at high speed until light, about 2 minutes.
5. Decrease speed to low and add the eggs and egg yolks one at a time, beating well after each addition and scraping down sides of bowl as needed.
6. Beat in the vanilla (if you have a splatter shield, attach it now).
7. Add the flour mixture at low speed in three additions, alternating it with the milk in two additions and mixing just until the flour is incorporated.
8. Scrape the batter into the prepared pans, dividing it evenly, and smooth the tops.
9. Bake for 25-30 minutes, until lightly browned around the edges.
10. Cool the cakes in the pans on wire racks for 15 minutes.
11. Invert the layers onto the racks and cool completely.
12. Frost as desired.
Title: Fig Preserves
Ingredients:
- 6 figs
- 6 sugar
- 2 water
Instructions:
1. Clean figs first by rinsing thoroughly in cold water then drain.
2. Combine sugar and water in a large Magnolite pot; bring to a boil and cook 10 minutes.
3. Add figs to syrup; cook until figs are clear and tender, about 1 1/2 hours, stirring occasionally.
4. Spoon figs into hot sterillized jars; if necessary, continue cooking syrup until thick.
5. Pour syrup over figs, leaving 0.125 inch head space.
6. Run wooden spatula around edge of jars to remove air bubbles.
7. Top with lids and screw metal bands tight.
8. Process 10 minutes in boiling water bath.
9. Makes 5-6 pints.
10. Any remaining syrup can be poured into a hot sterilized jar, sealed, and processed and used as a topping for pancakes, toast or ice cream.
Title: Roasted Orange Cakes
Ingredients:
- 1/3 golden raisin
- 1/3 dark rum
- 8 -10 navel oranges
- 1 1/2 cake flour
- 1/8 baking soda
- 1 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 2 eggs
- 3/4 vanilla
- 1/2 orange zest
- 3/4 buttermilk
Instructions:
1. Preheat oven to 450°F.
2. Simmer raisins and rum in a small saucepan, stirring occasionally, until rum is absorbed, about 5 minutes.
3. Cut a very thin slice off the bottom of each orange so it will stand without rolling. Cut a 3/4 inch think slice off the top of each, removing any flesh from tops and reserving them. Remove as much flesh as possible from orange with a sharp knife and a spoon (reserving flesh for another use if desired), leaving an empty shell.
4. Sift together flour, baking soda and powder and shalt. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs 1 at a time, beating well after each addition, then beat in vanilla and zest. Alternatively fold in flour mixture and buttermilk in batches, beginning and ending with flour mixture. Fold in raisins.
5. Fill orange shells two thirds full with batter and put tops in place. Wrap oranges individually in foil and arrange on a baking sheet. Bake in middle of oven for approximately 50 minutes.
6. Transfer oranges in foil to a rack. Remove foil when cool enough to handle, then cool oranges on racks at least 15 minutes. Serve warm or at room temperature.
Title: Easy Bake Oven Muffins
Ingredients:
- 3 milk
- 1 water
Instructions:
1. Preheat oven and grease pan.
2. Mix muffin mix and water or milk until moistened.
3. Bake according to Easy Bake instructions.
4. (In my oven, 12 minutes!).