lumicero/recipes-ing2inst huggingface dataset:
Title: Passion Fruit Chiffon Cake With Passion Fruit Mousse & Cream
Ingredients:
- 2 all-purpose flour
- 1 1/2 granulated sugar
- 3 baking powder
- 1 salt
- 1/2 eggs
- 7 lemons, zest of
- 2 cream of tartar
- 3/4 powdered sugar
- 1/2 eggs
- 2 sugar
- 4 unsalted butter
- 3 gelatin powder
- 1/3 heavy cream
- 1/3 white chocolate curls
- 1 mango
- 1/4
- 2
- 1
Instructions:
1. Bake the Cake: Preheat oven to 325 degrees F. You will need two 8” round cake pans, line w/ parchment paper at the bottom, greased and floured.
2. Into a large mixing bowl, sift together flour, sugar, baking powder, and salt.
3. Make a wide well in the middle of the dry ingredients. Add in the following order, without mixing, the oil, egg yolks, the lemon zest and passion fruit juice. With a large wire whisk, beat until smooth. Set aside.
4. In the bowl of an electric mixer, beat the egg whites with the cream of tartar until they hold a stiff peak when the beaters are raised. They should not be beaten until they are dry.
5. In three additions, fold about ¾ of the yolk mixture into the whites. Then fold the whites into the remaining yolk mixture. Do not handle any more than necessary.
6. Gently pour the batter into the pans. Bake for 30 minutes at 325 degrees F, or until the top springs back when lightly pressed with a fingertip. Cool completely.
7. Make the Mousse: Fill a medium bowl with ice water; set aside. In a small saucepan, combine eggs, sugar and 1/3 cup passion fruit juice. Cook, stirring constantly, over medium-low heat until the mixture thickens enough to coat the back of the spoon, about 3 minutes. Remove from heat, immediately add the butter and stir well to combine.
8. In a medium saucepan, combine ¼ cup passion fruit juice and 2 tablespoon cold water. Sprinkle the gelatin over the juice, let stand for 5 minutes. Place over low heat until gelatin is completely dissolved, about 2 minutes.
9. Pour the passion fruit/egg yolk mixture through a fine sieve into a bowl. Stir in the gelatin mixture. Place the bowl over the ice water, whisk constantly until mixture has cooled.
10. In a chilled bowl, whip the heavy cream until stiff peaks form, about 3 minutes. Whisk 1/3 of the passion fruit mixture. Then in 2 additions fold the lightened passion fruit mixture into the remaining whipped cream.
11. For the whipped cream: whip the cream with the powdered sugar with the wire whisk until firm.
12. To Assemble: Split the cakes in half so that you have 4 1” rounds. Spread the mouse between each layer and chill atleast 1 hour. Frost all sides with the whipped cream, top with the white chocolate curls and mango slices.
Title: Wheat Germ Crunch Cake
Ingredients:
- 1/4 butter
- 1/4 sugar
- 1 wheat germ
- 1/4 pecans
- 1/2 flour
- 2 wheat germ
- 1/4 baking powder
- 1 salt
- 1 1/2 sugar
- 1 1/4 butter
- 3/4 lemon zest
- 1 vanilla
- 1 eggs
- 3 milk
- 1/2 brown sugar
- 1 1/2 cornstarch
- 2 water
- 1 salt
- 1 butter
- 4
Instructions:
1. mix topping until crumbly( i made in food processor).
2. press into bottom of tube pan.( i would butter or pam it next time ,kinda sticks).
3. cream sugar and butter.
4. add eggs and lemon zest.
5. add dry ingredients.
6. mix.
7. spoon mixture on top of crumbs.
8. bake 300 degrees 60 to 70 minutes.
9. cool 15 minutes before flipping.
10. caramel.
11. cook everything but butter.
12. stirring constantly til thick and clear add butter stir.
13. serve over cake.
Title: Blueberry-Kiwi Fool
Ingredients:
- 2 fresh blueberries
- 1/8 ground cinnamon
- 1/2 sugar
- 1 kiwi fruits
- 4
Instructions:
1. In a shallow dish mash 1 cup of the blueberries with a potato masher (or puree with a mini food processor).
2. In a medium bowl beat whipping cream and sugar until cream is very stiff.
3. Fold in mashed blueberries.
4. In individual 6 to 7 ounce glasses or dishes, put a layer of whipped cream mixture and top with remaining blueberries and chopped kiwi.
5. Serve immediately, or cover and chill up to 2 hours before serving.
Title: Kringla
Ingredients:
- 3/4 sugar
- 1/2 buttermilk
- 3/4 vanilla
- 2 baking soda
- 1 all-purpose flour
- 1/2 baking powder
- 3 powdered sugar
- 1
Instructions:
1. In a large bowl, stir together sugar and oil. Add 1/2 cup of the buttermilk, the egg yolks, and vanilla. Whisk until batter is smooth. Add the remaining 1/4 cup buttermilk and the baking soda; stir just until combined. Stir together 1 cup of the flour and the baking powder; add to buttermilk mixture. Whisk until smooth. Gradually add the remaining flour, stirring until well mixed. Cover and chill dough for 4 to 24 hours.
2. Preheat oven to 450 degrees F. On a lightly floured surface, drop 1 rounded tablespoon of the dough; roll into a 9- to 10-inch-long rope. About 1 inch from ends, cross one end of the rope over the other end of the rope to form an oval. Lift ends across to opposite side of circle; press to seal. Repeat with remaining dough. Place cookies about 1 inch apart on ungreased cookie sheet.
3. Bake about 6 minutes or just until starting to brown. Remove from cookie sheet and place on a clean kitchen towel; cover with another clean kitchen towel. Cool completely. To serve, sprinkle tops of cookies with powdered sugar.
4. Note; You can use other flavors of extract, such as almond, lemon, orange, anise, whatever you like! This is the basic recipe, so play with it!
Title: Mango & Yoghurt Parfaits
Ingredients:
- 3 mangoes
- 2 passion fruit
- 4 low-fat vanilla yogurt
- 2
- 1
Instructions:
1. Peel the mangoes and cut into large chunks.
2. Place 1/2 cup in a blender with the orange juice and puree until smooth.
3. Place a spoon of the chopped mango in the base of parfait glasses (or other glass of your choice).
4. Top with a spoon of the puree, then a layer of yoghurt and a drizzle of passionfruit.
5. Repeat layers until all ingredients are used up, finishing with puree.
6. Top with chopped macadamia nuts and serve immediately.
Title: Date Rice Kispy Cookies
Ingredients:
- 1/2 butter
- 1 dates
- 2 eggs
- 1 sugar
- 1 vanilla
- 5 pecans
- 1
Instructions:
1. boil sugar ,butter ,date ,sugar ,eggs 5 minutes.
2. allow to cool.
3. add vanilla and rice krispies.
4. roll into balls
5. then roll into nuts.
Title: Super Easy Rice Pudding With Raisins
Ingredients:
- 1 milk
- 1 raisins
- 1/4 sugar
- 3 salt
- 1/4 ground cinnamon
- 1/4
Instructions:
1. Mix all ingredients in a 2-quart saucepan.
2. Heat to boiling, stirring constantly.
3. Once boiling, remove from heat, cover and let stand 5 minutes. Serve hot.
Title: Caramelized Pineapple
Ingredients:
- 2 butter
- 1/4 brown sugar
- fresh pineapple
Instructions:
1. Melt the butter in a medium to large saute pan over medium heat.
2. Place the pineapple slices (no more than 1/2 inch thick) over the melted butter in the pan. Sprinkle with the brown sugar.
3. Baste the pineapple by tilting the pan a bit to scoop some of the butter/sugar mixture and pouring it over the pineapple slices. Cook for about 3-4 mins per side.
4. Continue to baste every so often to incorporate the flavor of the butter and brown sugar.
5. When cooked, place slices on plates and drizzle some of the sauce it cooked in over top. Serve with vanilla ice cream to make EXTRA delicious! Pour some of the sauce over that as well. VERY hot, let cool a little before serving.
6. Enjoy :).
Title: Mississippi Mud Cake Iv
Ingredients:
- 1 margarine
- 2 sugar
- 1 1/2 flour
- 1/2 salt
- 1 eggs
- 4 baking powder
- 1 vanilla
- 1 1/2 miniature marshmallow
- 1/2 powdered sugar
- 1 margarine
- 1/3 milk
- 1/4 vanilla
- 1/2
Instructions:
1. Preheat oven to 350F and grease/flour a 13 x 9 cake pan.
2. Beat margarine and sugar until fluffy; add eggs and mix well.
3. Sift dry ingredients together and add to batter.
4. Stir in nuts and vanilla.
5. Pour into prepared pan.
6. Bake for 30 minutes.
7. Immediately after removing from oven, pour 1 small bag of miniature marshmallows evenly over cake and mash down.
8. Beat the frosting ingredients together and spread over marshmallows.
Title: Skillet Fruit Betty
Ingredients:
- 1 1/2 butter
- 2 honey
- 1/2
- 2
Instructions:
1. Brown bread in butter.
2. Add honey and fruit.
3. Cover and cook until fruit is tender, about 8 minutes.
4. Serve hot or cold with heavy cream.
5. Serves 4.
Title: Caramel Drizzle for Bundt Cakes
Ingredients:
- 1 sweetened condensed milk
- 1 brown sugar
- 2 butter
- 1/2 vanilla extract
Instructions:
1. In a saucepan combine the milk, and brown sugar and bring to a boil over medium-high heat whisking constantly.
2. Reduce heat and simmer for 8 minutes, whisking constantly.
3. Remove from heat and stir in the vanilla and butter.
4. Cool 5 minutes and drizzle over cake.
5. **Serving size is based on a 12 cut cake.
Title: War Cake
Ingredients:
- 2 brown sugar
- 1 water
- 1 raisins
- 1/4 vegetable shortening
- 1 cinnamon
- 1/4 nutmeg
- 1/4 ground cloves
- 3 flour
- 1/4 salt
- 1 baking powder
- 1 baking soda
- 1/2 walnuts
Instructions:
1. Put the first 7 ingredients in a heavy gauge saucepan and bring to a boil.
2. Cook gently for 5 minutes and remove from heat and let cool until mixture is comfortably cool to your finger.
3. Preheat oven to 350 degrees F.
4. Grease and flour 2 loaf pans.
5. Sift together flour, salt, baking soda, and baking powder.
6. Add them to the cooled sugar mixture, beat well.
7. Stir in walnuts.
8. Bake for 45 minutes or toothpick comes out of center clean.
9. Cool in pans 10 minutes and then turn out on plate and cool completely.
Title: Lemon Curd
Ingredients:
- 3/4 sugar
- 1 lemon rind
- 2 eggs
- 2/3 fresh lemon juice
- 2 butter
- margarine
Instructions:
1. Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minuets).
2. Stir in lemon juice and butter; cook for 5 minuets or until mixture thinly coats the back of a spoon, stirring constantly with a whisk.
3. Cool.
4. Cover and chill. The mixture will thicken as it cools.
5. Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double this recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use with in 1 week of thawing.
Title: Smooth and Creamy Peanut Butter Balls
Ingredients:
- 1/2 butter
- 1 peanut butter
- 2 powdered sugar
- 1/2 white chocolate
- 1/2
Instructions:
1. Mix butter, peanut butter and powdered sugar.
2. Roll into balls.
3. Melt the two chocolates.
4. Roll balls into chocolate.
5. Place balls on cookie sheet lined with wax paper and chill (I usually set them outside, because it is winter when I make them).
Title: Rice Krispies Cupcakes
Ingredients:
- 3 butter
- 4 miniature marshmallows
- 6
- 16
Instructions:
1. Melt the butter over low heat in a medium saucepan. Add the marshmallows and stir until completely melted.
2. Remove from the burner and add the Rice Krispy cereal, stirring until well mixed.
3. Use a buttered spoon to put the mixture into a 12-cup muffin pan, molding the tops to resemble cupcakes.
4. Cool, then frost and add your favorite sprinkles or decorations.
Title: Christmas Freezer Cookies
Ingredients:
- 2 eggs
- 1 butter
- 4 self rising flour
- 1 walnuts
- 1 brown sugar
- 8
Instructions:
1. Mix 1/2 c of the flour with fruit pieces and walnuts. Set aside.
2. Combine all ingredients into a large bowl.
3. Mix thoroughly, using hands to mix and dust dough with flour to keep dough from getting too sticky.
4. Knead in fruit mixture.
5. Shape into logs and roll in waxed paper.
6. Freeze overnight and slice into 1/4" cookies.
7. Bake 8-10 minutes - do not overbake!
8. Dust with sugar while still warm.
Title: Best-Ever Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1 granulated sugar
- 1 flour
- 3 egg
- 1 vanilla extract
- 2 salt
- 1 cream of tartar
- 1 rolled oats
- 1 1/2 flaked coconut
- 1
- 2
- 1 1/3
- 1
Instructions:
1. In large mixing bowl, combine butter, oil, brown sugar and granulated sugar.
2. Beat in flour, egg, vanilla, salt, and cream of tartar.
3. Stir in oats, coconut, cereal, choc.pieces, and butterscotch pieces. Stir until blended.
4. Drop by 2 tablespoons onto ungreased cookie sheet.
5. Bake at 350 for 15- 17 minutes or until lightly browned.
Title: Rebecca's Cousin Darcey's Tea Cake
Ingredients:
- 4 boiling water
- 2 unsalted butter
- 2/3 sugar
- 2 eggs
- 2 vanilla
- 1 baking powder
- 3 baking soda
- 1 salt
- 1 1/2
- 1
Instructions:
1. Pour the hot water over the chocolate in a bowl (let sit, DO NOT STIR).
2. In the bowl of a mixer cream butter and sugar.
3. Add eggs and vanilla and beat well.
4. Pour the water off of the chocolate and reserve the water.
5. Pour the melted chocolate into the butter, sugar, egg, vanilla mixture and beat well.
6. Mix flour and other dry ingredients in a separate bowl.
7. Add the dry mixture in three batches to the mixing bowl alternating with the reserved water. Mix thoroughly.
8. Bake in a buttered and floured tube pan at 350 degrees for 50 to 60 minutes.
Title: Little Chocolate Pillow Fluffs
Ingredients:
- 4 powdered sugar
- 10 cocoa powder
- 4 all-purpose flour
- 2 instant coffee
- 1 water
- 1 walnuts
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Line 2 baking sheets with parchment paper; grease the paper.
3. With an electric mixer, beat the egg whites until frothy.
4. Sift the sugar, cocoa, flour and coffee into the whites.
5. Add the water and continue beating on low speed to blend, then on high for a few minutes until the mixture thickens.
6. With a rubber spatula, fold in the walnuts.
7. Place generous spoonfuls of the mixture 1 inch apart on the baking sheets.
8. Bake until firm, about 12-15 minutes, and cracked on top but soft on the inside.
9. The softness really makes them great!
10. Transfer to a wire rack to cool.
Title: Coconut Kisses
Ingredients:
- 2 sugar
- 1 chocolate chips
- 1/2 vanilla
- 1/2 salt
- 1/2
- 1 1/2
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Beat 2 egg whites until stiff; add salt.
3. Add 1 cup sugar slowly.
4. Fold in 1 1/2 cups crushed corn flakes.
5. Add 1/2 cup chocolate chips, 1/2 cup coconut and 1/2 teaspoon vanilla, fold until well mixed.
6. Drop teaspoon size on greased sheet. Bake for 15-20 minutes.
Title: A Sweet Treat
Ingredients:
- 1 butter
- 1 sugar
- 3 chocolate chips
- 10
Instructions:
1. open bun and spread butter and sugar over it.
2. place chips of your choosing on bun.
3. close and microwave for 30 sec to 1 minute bun will be hot let cool to desired intesity and enjoy.
Title: Toffee Brownies (Paula Deen)
Ingredients:
- 1 egg
- 3 water
- 1 Cool Whip
- 1/4
Instructions:
1. Prepare the brownie mix according to package directions.
2. Line a 13 by 9-inch cake pan with aluminum foil and spray with vegetable oil cooking spray. Spoon in half of the brownie batter and smooth with a spatula or the back of a spoon. Place the candy bars side by side on top of the batter. Cover with the remaining batter.
3. Bake according to package directions. Let cool completely, then lift from the pan using the edges of the foil. This makes it easy to cut the brownies into squares.
Title: Oreo Chocolate Mousse (Heaven)
Ingredients:
- 1 butter
- 1 sugar
- 1
- 1/2
- 4
- 1/2
Instructions:
1. Melt butter.
2. Mix Oreo cookie crumbs with melted butter in small bowl.
3. In another bowl, whip cream until stiff. Keep chilled.
4. In another bowl, whip egg whites until stiff, adding sugar gradually.
5. Add chocolate sauce, very gradually, to the egg whites, mixing gently until mixed thoroughly.
6. Add whipped cream into mixture gradually, until completely mixed.
7. In serving bowl, layer cookie crumbs, then whipped cream mixture for three layers, ending with whipped cream. Or serve in glass parfait style.
8. You can dust the top with extra cookie crumbs or add shaved chocolate.
9. Refrigerate until ready to serve. I find it is even better the second day.
Title: Pears Poached in Red Wine
Ingredients:
- 2 red wine
- 1/4 creme de cassis
- 1/2 raisins
- 1 cinnamon stick
- 1/2 honey
- 4 pears
Instructions:
1. Simmer the wine, crème de cassis, raisins, cinnamon, and honey together for 5 to 10 minutes.
2. Add the pears and cook gently for 10 to 15 minutes.
3. Serve in bowls or sherbet glasses topped with freshly whipped cream and slivered almonds.
4. This dish can be prepared hours in advance and is good hot, warm, or chilled.
Title: Peach Crumble
Ingredients:
- 2 all-purpose flour
- 3/4 light brown sugar
- 3/4 baking powder
- 3/4 ground cinnamon
- 1 apple pie spice
- 1/2 ground nutmeg
- 1 salt
- 1/4 unsalted butter
- 1/2 vanilla ice cream
Instructions:
1. Coat the slow-cooker with cooking spray or grease with butter.
2. Put the fruit in the cooker, cover, and cook on HIGH for 30 minutes.
3. Meanwhile, make the topping: in a bowl, combine the rolled oats, flour, brown sugar, baking powder, cinnamon, nutmeg, and salt.
4. Cut in the butter using a pastry blender or your fingertips; set aside.
5. After the 30 minutes, spread the topping evenly over the fruit, leaving a ½-inch border without topping to prevent burning.
6. Cover and decrease heat to LOW; cook 2 ½ to 3 hours until the fruit is tender.
7. Test by sticking a knife into the center of the crumble; when the knife passes through the fruit with little resistance, the crumble is done.
8. Uncover and let cool for 10 minutes before serving; if desired, top with ice cream or whipped cream.
Title: Jiffy Pudding
Ingredients:
- 2 flour
- 2 white sugar
- 2 milk
- 2 butter
- 2 eggs
- 2 baking soda
- 2 vinegar
- 2 salt
- 1 butter
- 2 white sugar
- 1 boiling water
- 2 vanilla
- 1
- 2
Instructions:
1. Cake:.
2. Preheat oven to 350 degrees (F). In a large bowl, beat sugar, butter, eggs, and jam together. Sift flour in mixture with milk. Mix baking soda and vinegar together and add to flour mixture. Pour in bunt cake pan and bake for 30 minutes.
3. Sauce:
4. Combine sauce ingredients in a heavy saucepan and boil very slowly for a few minutes. Pour over baked pudding. Return to oven and bake for another 15 minutes, then ready to eat.
5. Serve with vanilla icecream.
Title: Healthy Hummingbird Cake
Ingredients:
- 1 applesauce
- 1 1/2 baking soda
- 3 eggs
- 1/2 white sugar
- 1/2 brown sugar
- 3 -4 bananas
- 8 crushed pineapple
- 1 cinnamon
- 3 flour
- 1 1/2 vanilla
- 1 pecans
- walnuts
Instructions:
1. Preheat oven to 350 degrees.
2. Mix applesauce and baking soda together.
3. Add eggs and sugars. mixing well.
4. Add chopped bananas, pineapple with juice, and vanilla.
5. Sift together flour and cinnamon and stir into batter.
6. Add chopped nuts.
7. Pour into 13 x 9 pan sprayed with Pam and floured lightly.
8. Bake for one hour, and test for doneness by inserting a toothpick into center of cake. If it comes out 'clean', it's done!
Title: Death by Chocolate Trifle
Ingredients:
- 18 1/2 eggs
- 3 water
- 1/2 applesauce
- 2 chocolate pudding
- 4 2% low-fat milk
- 6
- 3
- 1/2
Instructions:
1. mix cake with eggs, applesauce and water and bake according to directions in 13x9 in pan.
2. cool 5 minutes then poke holes with a fork all over the cake and pour your choice of liquid over the top.
3. cool 15 minutes and then refrigerate until completely cool.
4. prepare pudding (or mousse) with milk
5. cut cake into cubes and place them in the bottom of the trifle dish (you will probably only use 1/3 of the cake now).
6. spread half of the pudding over cake and half of the whipped cream over the pudding. sprinkle with half of the heath.
7. repeat layers, ending with heath.
8. refrigerate 3 hours or overnight.
Title: Quick Cherry Turnovers
Ingredients:
- 1 cherry pie filling
- 1 confectioners' sugar
- 1/2 milk
- 1 -2
Instructions:
1. Unroll dough and seperate into 8 triangles.
2. Make four squares by pressing the seams of two triangles together and rolling into shape.
3. Place on an ungreased baking sheet.
4. Spoon 1/4 cup of the pie filling into one corner of each square.
5. Fold dough over filling to make triangles.
6. Pinch edges to seal.
7. Bake at 375 for 10-12 minutes or until golden brown.
8. Mix sugar and milk.
9. Drizzle over turnovers and serve.
Title: Brown Sugar-Butter Cookies
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1/4 sugar
- 2 all-purpose flour
Instructions:
1. Combine all ingredients except flour in large bowl. Beat at medium speed until creamy. Reduce speed to low; add flour. Beat until well mixed.
2. Divide dough in half. Wrap each half in plastic food wrap; flatten slightly. Refrigerate until firm (30 minutes or overnight).
3. Heat oven to 350°F Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are very lightly browned. Cool 1 minute; remove from cookie sheet.
Title: Mississippi Mud Sheet Cake
Ingredients:
- 1 butter
- 2 margarine
- 1/2 sugar
- 4 eggs
- 1 vanilla
- 1 baking powder
- 1/8 salt
- 1 1/2 all-purpose flour
- 2 walnuts
- 1 mini marshmallows
- 1 powdered sugar
- 1/2 half-and-half cream
- 1/4 butter
- 1 vanilla
- 1/3
Instructions:
1. Set oven to 350 degrees.
2. Grease and flour a 15 x 10-inch jellyroll pan.
3. For the cake; in a large bowl whisk melted butter with sugar, 1/2 baking cocoa powder, eggs, vanilla and pinch baking powder; beat until well combined.
4. Stir in the flour and mix until combined.
5. Mix in the walnuts.
6. Pour the batter into prepared pan.
7. Bake for about 20-22 minutes or until cake tests done.
8. While the cake is baking prepare the chocolate glaze; in a bowl beat all glaze ingredients together until smooth.
9. Remove cake from oven and sprinkle marshmallows evenly over the top of the hot cake.
10. Return to oven and bake for 5 minutes more.
11. At this point you may sprinkle nuts over the top of the cake if desired but this is only optional.
12. Drizzle the glaze over the top of the warm cake (do not cover the marshmallows completely with the glaze leave some marshmallows showing).
13. Cool completely.
Title: Smarty Party Cupcakes
Ingredients:
- 2 1/2 self-raising flour
- 1/2 butter
- 2 eggs
- 1 orange zest
- 1 milk
- 1/2 sugar
- 5
Instructions:
1. Blend butter and sugar until light and fluffy.
2. Beat in eggs and milk and orange zest.
3. Mix 4 packets of smarties in quickly with a few strokes otherwise they will start to dye the batter.
4. Gently fold in the flour.
5. Divide mixture into a 12 hole muffin tray and add a few extra smarties from remaining packet on top.
6. Bake for 20 minutes at 180 Celsius.
7. Note that the smarties remain soft in the cupcake.
8. Edited to add: These are wonderful when covered with Kitten's Buttercream icing and decorated with an assortment of lollies. The photo is of some of these cupcakes that my niece ( a chef in the making if I ever saw one) and I did for my son's birthday party a few years ago.
Title: Heavenly Apple Pear Cobbler
Ingredients:
- 6 pears
- 6 granny smith apples
- 1 sugar
- 1/2 water
- 1/4 butter
- 1 cinnamon
- 1 1/2 self-rising flour
- 1 1/2 milk
- 1/2 buttermilk
- 1 nutmeg
- 1 brown sugar
- 1/2 water
- 3/4 butter
- 1/4
Instructions:
1. Peel and core the apples and pears.
2. Combine apples, water, cinnamon and butter in a saucepan and simmer until fruit is tender.
3. In a large bowl, mix the flour, milk, buttermilk and mix till combined.
4. Prepare a 9 x 13 baking dish.
5. Pour fruit mixture into prepared pan.
6. Pour the flour mixture over the fruit.
7. sprinkle nutmeg over the batter.
8. Bake at 350 for 40-50 min -- until golden brown on top and juices are bubbling.
9. In a saucepan combine the caramel syrup, brown sugar, butter, water and simmer for 4-5 minutes.
10. Serve the cobbler with ice cream and syrup on top of the mound of delight.
Title: Chocolate Crinkle Cookies
Ingredients:
- 1/2 shortening
- 1 2/3 sugar
- 2 vanilla
- 2 eggs
- 1/3 milk
- 2 flour
- 2 baking powder
- 1/2 salt
- 2 walnuts
- 1/2
Instructions:
1. Cream together shortening, sugar, and vanilla.
2. Add 2 eggs and beat.
3. Add dry ingredients alternately with milk.
4. Add melted chocolate.
5. Stir in walnuts.
6. Chill 2 or 3 hours.
7. Form 1 inch balls. Roll in Confectioners sugar.
8. Place on greased baking sheet.
9. Bake about 15 minutes(do not overbake).
10. @ 350 ° F.