lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Cake Borobudur Hotel Jakarta
Ingredients:
- 100 unsalted butter
- 200 granulated sugar
- 3 bananas
- 3 eggs
- 225 cake flour
- 1 baking powder
- 1 baking soda
- 2 milk
- 2 dark rum
Instructions:
1. Cream butter and sugar together until fluffy.
2. Combine the pureed bananas with the eggs, and slowly add this to the sugar-butter mixture. Mix well.
3. Sift together the flour, baking powder and baking salt,and add this to above mixture.
4. Add in the milk and the rum.
5. Pour mixture into a greased cake pan or large loaf tin.
6. Bake at 180C for 45 minutes.
Title: Lemon Pie
Ingredients:
- 1 lemon
- 1 1/2 sugar
- 1 butter
- 4 eggs
- 2 cornstarch
- 2 water
- 1
Instructions:
1. yolks ,save 2 whites for frosting ( use all 4 makes it high).
2. mix all together in double boiler
3. then add boiling water,temper 1st or will scramble eggs
4. cook until thick it says bake and frost.
5. im guessing that you put meringue on then bake, 450 5 minutes says sufficient for 2 pies
6. 1 guessing 1 good one.
Title: World's Best Cookies II
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 granulated sugar
- 1 light brown sugar
- 1 vanilla
- 3/4 egg
- 1 all-purpose flour
- 3 1/2 salt
- 1 baking soda
- 1 cream of tartar
- 1 rolled oats
- 1
Instructions:
1. Preheat oven to 325°F.
2. In mixing bowl, cream butter and margarine.
3. Add sugars, vanilla, and oil.
4. Beat until smooth.
5. Add egg and beat again until smooth.
6. Add flour, salt, baking soda, and cream of tartar.
7. Add nuts, oats, coconut, and Rice Krispies.
8. Fold in until well blended.
9. Cover bowl with waxed paper and refrigerate for an hour.
10. Dough will be stiff enough to handle.
11. Spray cookie sheets lightly.
12. Pinch off a small piece about the size of a marble and flatten with your fingers (a regular sized cookie sheet should hold 24).
13. Bake for 8-10 minutes.
14. After removing from the oven, leave on the cookie sheets for a few minutes, then cool on racks.
Title: Caramel Apple Crunch
Ingredients:
- 8 tart apples
- 33 milk
- 2 milk
- 2 all-purpose flour
- 3/4 quick-cooking oats
- 3/4 brown sugar
- 3/4 walnuts
- 1/2 salt
- 1/8 ground cinnamon
- 1 butter
- 1/2 vanilla ice cream
- 1
Instructions:
1. Place the apples in a greased 13-in. x 9-in. x 2-in. baking dish.
2. In a heavy saucepan or microwave, melt 25 caramels with 2 tablespoons milk, stirring often; drizzle over apples.
3. In a bowl, combine the flour, oats, brown sugar, walnuts, salt and cinnamon; cut in butter until mixture resembles coarse crumbs. Sprinkle over apples.
4. Bake at 375°F for 45-50 minutes or until golden brown. Cool for 10 minutes.
5. Meanwhile, in a heavy saucepan or microwave, melt remaining caramels with remaining milk, stirring often until smooth. Drizzle over dessert and ice cream if desired.
Title: BlueBerry Surprise
Ingredients:
- 1 cream cheese
- 1 sugar
- 1/4 powdered sugar
- 3/4 Cool Whip
- 1
Instructions:
1. Bake cake mix as directed in a bundt cake pan.
2. Cool and slice into 3 layers.
3. Beat cream cheese and sugars together until sugar dissolves.
4. Add 1 large Cool Whip and beat until smooth.
5. Frost between layers, sides and center of cake.
6. Just before serving, pour a chilled can of blueberry pie filling over cake.
7. (You can use any flavor pie filling you want).
Title: Holiday Star Cookies
Ingredients:
- 1 all-purpose flour
- 1/4 - 1/2
- 1
Instructions:
1. Heat oven to 350°F In large bowl, break up cookie dough. Stir or knead in 1/4 cup flour until well blended. Sprinkle about 1 tablespoon flour onto work surface; coat all sides of dough with flour. With rolling pin, roll out dough 1/4 inch thick, adding additional flour as needed to prevent sticking.
2. With floured 2-inch star-shaped cookie cutter, cut out stars. Gently brush excess flour from stars; place 2 inches apart on ungreased cookie sheets.
3. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes. Frost cookies with frosting. Sprinkle with sugar.
4. High Altitude (3500-6500 ft): In step 1, stir or knead in 1/3 cup flour until well blended. Use additional flour as needed to prevent sticking.
Title: Pumpkin Coffee Cake With Brown Sugar Glaze
Ingredients:
- 1/3 water
- 1 pumpkin puree
- 2 eggs
- 1 vanilla extract
- 2 pumpkin pie spice
- 1 baking soda
- 1 brown sugar
- 1 flour
- 1/2 butter
- 4 granulated sugar
- 1/4 vanilla extract
- 1 heavy whipping cream
- 1/4
Instructions:
1. Preheat the oven to 350°F.
2. In a large bowl mix together the water, pumpkin, eggs, 1 Tablespoon of vanilla, and pumpkin pie spice until well combined.
3. Add the cake mix and baking soda and mix until just combined.
4. Grease a 9×13 pan with butter and pour batter into pan.
5. In a small bowl mix together 1/2 cup of brown sugar, 1/2 cup flour and melted butter.
6. Use your fingers to sprinkle over the top of the cake.
7. Bake at 350 for 25-30 minutes, or until a toothpick inserted comes out clean.
8. For the glaze, combine the other 1/2 cup brown sugar, granulated sugar, 1 teaspoon vanilla, and heavy cream in a saucepan and bring to a simmer.
9. Remove from heat and stir until all sugar is dissolved.
10. When cake is finished baking, poke holes in the top with a toothpick. Pour glaze over the cake, making sure to cover all surfaces.
11. Serve cake warm or at room temperature.
Title: Smooth and Creamy Flan
Ingredients:
- 1 sugar
- 1/3 sugar
- 2 light corn syrup
- 4 white vinegar
- 2 vanilla beans
- 4 half-and-half
- 1 1/4 sugar
- 1/4 salt
- 4 eggs
- 7
Instructions:
1. PLACE 10 custard cups in a large roasting pan that has a terry cloth towel on the bottom, there should be an inch or so between the pan and the cups.
2. Place 3 quarts, give or take, of water on the stove to boil.
3. Preheat oven to 350 degrees F.
4. with a single rack in the center of the oven.
5. CARAMEL:Combine all the ingredients for the caramel in a heavy, unlined pot with a tight fitting lid.
6. Bring to a boil over medium-high heat with the lid on and let boil for a few minutes, until all the sugar is dissolved and condensation has cleaned the sides of the pot.
7. DO NOT STIR OR SWIRL.
8. Remove lid and heat until it turns light brown.
9. Divide it evenly among the custard cups, swirl each to run the caramel up the sides.
10. FILLING:Scrape the vanilla beans into a large, heavy pan with the half and half, add sugar and salt.
11. Scald (170 degrees or so) over low heat for 5 minutes, stirring occassionally.
12. Once the sugar is all dissolved and the cream is steaming remove from heat and cool until just warm (120 degrees) Slowly add 1/2 cup warm cream to the eggs while whisking, add another cup of cream to the eggs and continue to whisk.
13. Pour the egg mixture back into the pan.
14. Remove, rinse and reserve vanilla beans.
15. Whisk vigorosly or beat with an immersion blender until smooth.
16. LADEL custard through a strainer into cups, pull oven rack out, place roaster on rack with cups and towel in place, pour almost boiling water around in the pan so the custard cups are 2/3rd submerged (or so).
17. BAKE for 45 minutes or until a sharp knife inserted in the center comes out clean.
18. Rotate pan 180 degrees halfway through process to ensure even baking.
19. REMOVE from roasting pan and immediatly refrigerate uncovered until cool.
20. One cooled cover.
21. Best served the same day, but will keep well for 2 or 3 days.
22. OPTIONALLY you can use some jam or chocolate sauce in the bottom of the custard cup.
Title: Chocolate Angel Food Cupcakes
Ingredients:
- 1/3 vanilla extract
- 1/2 salt
- 4 granulated sugar
- 1 flour
- 1/3 baking powder
- 1/4 strawberries
- 2
- 1/2
- 12
Instructions:
1. Heat oven to 350 degrees.
2. In small saucepan, stir cocoa and 1/3 cup water over low heat about 1 minute until mixture thickens and just begins to boil.
3. Remove from heat and stir in vanilla.
4. In large bowl, with electric mixer at high speed, beat egg whites and salt until soft peaks from when beaters are lifted.
5. Add sugar, 1 tbsp at a time, beating well after each addition until stiff peaks form when beaters are lifted.
6. Quickly add cocoa mixture and beat 20 seconds until just blended.
7. In a small bowl, combine flour and baking powder.
8. Fold into egg white mixture, one fourth at a time.
9. Spray 12 regular muffin cups with vegetable cooking spray.
10. Divide batter evenly between muffin cups.
11. Bake 10-15 minutes until cupcakes begin to pull away from sides of pan.
12. Remove from oven and cool on wire rack for 10 minutes.
13. Run a knife around edge of cupcakes to loosen.
14. Remove cupcakes and cool on wire rack.
15. Invert onto serving plate.
16. Garnish each with a little whipped cream and a strawberry, if desired.
Title: Yummy Lemon Bars!
Ingredients:
- 2 powdered sugar
- 1/2 oleo
- 1 butter
- 4 eggs
- 2 sugar
- 1/3 lemon juice
- 1/4 flour
- 1/2 baking powder
Instructions:
1. Sift together flour and powdered sugar.
2. Cut in butter.
3. Press in bottom of 13 x 9 x 2 inch pan.
4. In different bowl beat together eggs.
5. Mix by hand remaining ingredients.
6. Pour over.
7. Bake 20 to 25 minutes or until light brown on 350°F.
8. Sprinkle some 10x sugar over the finished bars (optional).
Title: Dipped Cherry Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 3/4 sugar
- 1 butter
- 1/2 maraschino cherry
- 12 shortening
- 1/2
- 2
Instructions:
1. In a large bowl, combine the flour and 1/2 cup sugar; cut in butter until crumbly. Knead in the cherries, 2/3 cup white chocolate and extract until dough forms a ball.
2. Shape into 3/4-inch balls. Place 2-inches apart on ungreased baking sheets. Flatten slightly with a glass dipped in remaining sugar. Bake at 325 for 10-12 minutes or until the edges are lightly browned. Remove to wire racks to cool.
3. In a microwave, melt shortening and remaining white chocolate at 70% power for 1 minutes; stir. Microwave in additional 10- to 20-second intervals, stirring until smooth.
4. Dip half of each cookie into chocolate; allow excess to drip off. Sprinkle with coarse sugar and edible glitter. Place on waxed paper until set. Store in an airtight container.
Title: Blueberry/Fruit Crumble
Ingredients:
- 3 blueberries
- 3 cornstarch
- 2 -3 sugar
- 1 lemon zest
- 1 3/4 all-purpose flour
- 1 1/4 sugar
- 2 baking powder
- 1/2 salt
- 2 eggs
- 1/2 unsalted butter
- creme fraiche
Instructions:
1. Preheat oven to 375 degrees and butter bottom and sides of a baking dish. Zest lemon. Toss blueberries, 2 tablespoons sugar, zext and cornstarch in a bowl and place in bottom of baking dish.
2. In seperate bowl, mix remaining sugar, flour, baking powder and salt. Add eggs and mix with fingers. Sprinkle over fruit then pour melted butter evenly over the crumble mixture.
3. Place in center of oven and bake for 30 minutes until fruit bubbles and the crumble is a golden brown. Serve warm with a dallop of creme fraiche.
Title: Sugar-Free Cherry Cobbler
Ingredients:
- 3 tart cherries
- 3/4 Splenda granular
- 1 -2 cornstarch
- 6 butter
- 1 margarine
- 1/2 Splenda granular
- 1/2 baking soda
- 2 flour
- 1 salt
- 2 baking powder
- 1 milk
Instructions:
1. Preheat oven to 350. In a bowl combine the 3/4 cup Splenda and cornstarch. Then mix in the cherries. Place the cherries in a 13 x 9 baking pan.
2. In another bowl cream butter and 1 cup Splenda. Add in milk powder, baking soda, flour, salt, baking powder, and milk.
3. Spoon the batter over top of the berries, using a spatula to smooth it out.
4. Bake at 350 for 40-45 minutes.
Title: Delicious Peach Cobbler
Ingredients:
- 1/2 unsalted butter
- 1 flour
- 1 1/3 sugar
- 2 1/2 baking powder
- 1 salt
- 2 cornstarch
- 3/4 milk
- 4 lemon juice
- 1/4 vanilla
- 1 cinnamon
- 1/2 cardamom
- 1/2 brown sugar
- 1/4
Instructions:
1. Preheat oven to 375.
2. Melt butter in a 13 x 9" baking dish. Set aside.
3. In a medium saucepan, bring the peach slices, 2/3c. sugar, and lemon juice to a boil over high heat, stirring constantly. When boiled, stir in the cinnamon and cardamon.
4. Set aside cooked peach mixture, but reserve 1/4 cup of the peach juice to add to the batter.
5. Combine flour, 2/3 Celsius sugar, baking powder, and salt in a medium bowl. Whisk to blend together. Now, add the milk, vanilla, and the peach juice; stirring to blend the batter together.
6. Pour batter over melted butter. Spoon cooked peach mixture over batter.
7. Bake 375 degrees 40-45 minutes. Remember ovens vary.
8. When done, remove from oven. Sprinkle brown sugar over the top. Cover with foil. Allow time for the brown sugar to melt. This will give you another layer of flavor!
9. Enjoy!
Title: Mary's Cottage Cheese Dessert
Ingredients:
- 1 sugar-free raspberry gelatin
- 1 Cool Whip Lite
- 1 fresh raspberry
- 24 low-fat small-curd cottage cheese
Instructions:
1. Mix jello powder with Cool-whip.
2. Gently fold in cottage cheese and fruit.
3. Chill at least 1 hour or overnight.
4. Variations: Use orange jello and mandarin oranges or strawberry jello and fresh strawberries.
Title: Peanut Butter Cake 1960
Ingredients:
- 1 1/4 unsifted all-purpose flour
- 3 baking powder
- 1/8 baking soda
- 3/4 salt
- 1/3 shortening
- 1/3 brown sugar
- 1 eggs
- 2 vanilla
- 3/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 8 inch cake pan, and line with greased wax paper.
3. Sift together twice the flour, baking powder, baking soda, and salt.
4. Cream the shortening and peanut butter together until well blended.
5. Gradually beat in the brown sugar.
6. Add the eggs one at a time, beating after each.
7. Combine the milk and vanilla.
8. Add the flour to creamed mixture alternating with the milk, combining after each addition.
9. Turn batter into prepared cake pan, and spread evenly.
10. Bake in the preheated oven for 40 to 45 minutes.
11. Test with tester befroe removing.
12. Place on wire rack let stand ten minutes, then turn out onto rack and remove paper.
13. Cool completely before frosting.
14. Frosting:
15. 1/4 cup room temperature butter.
16. 1/3 cup smooth peanut butter.
17. 1 egg white.
18. 2 cups sifted icing powder.
19. 1 tablespoon cream.
20. 1/2 teaspoon vanilla.
21. Cream butter and peanut butter until smooth and combined.
22. Add unbeaten egg white.
23. Work in the icing sugar alternating with the cream using just as much as needed to a spreading consistency.
24. Add vanilla. Blend well.
25. Frost 8 inch layer top and sides.
Title: Sunset's Coconut Pie Shells
Ingredients:
- 1 flour
- 2 flour
- 1/2 sweetened flaked coconut
- 1/2 unsalted butter
- 2 sugar
- 1/4 kosher salt
- 3 -5
Instructions:
1. In a food processor, pulse together flour, coconut, butter, sugar, and salt to form coarse crumbs. Add ice water 1 tbsp at a time, pulsing after each addition, just until dough holds together when you pinch it. (It will still look like crumbs.).
2. Turn crumbs out onto counter, form into a ball, and divide into 9 equal parts, forming each into a small disk. Wrap each disk in plastic wrap and chill at least 30 minutes and up to 1 hour.
3. Unwrap rounds and, working with one disk at a time, set on a lightly floured work surface. With short strokes from center outward, roll dough into a 5-inch circle (about 1/8 inch thick). Transfer dough to brioche mold, letting it fall into place (if you push or stretch the dough, it will shrink back when baked). Trim overhang flush with edge. Prick bottom lightly with a fork. Repeat with remaining rounds and molds. Chill unbaked pie shells for 1 hour before baking.
4. Put an oven rack on lowest rung and preheat oven to 400 degrees. Lay a sheet of parchment paper in each pie shell and fill with dried beans or pie weights. Put shells on a cookie sheet and bake until medium golden brown, 10 to 12 minutes. Remove beans and parchment paper; return shells to oven. Bake until bottoms of crusts have golden brown patches, about 10 minutes. Let cool before filling.
5. "NOTES: You'll need nine 1-1/2 inch x 3-1/2 inch fluted nonstick brioche molds, available at Sur La Table (www.surlatable.com), to make this recipe.".
Title: Vinegar Pudding
Ingredients:
- 4 butter
- 4 milk
- 1/2 bicarbonate of soda
- 3 eggs
- 2 raisins
- 1 self raising flour
- 2 salt
- 1 nutmeg
- 1 ground ginger
- 1 boiling water
- 4 sugar
- 2 vinegar
- 1
Instructions:
1. Preheat oven to 180C/360°F.
2. Melt the apricot jam & butter.
3. Mix the bicarb with the milk. Add to the butter mixture. Beat eggs and add, & stir in raisins if you wish to.
4. Sift the flour, salt, ginger and nutmeg together. Add the butter mixture and stir till smooth.
5. Place the mixture in a deep ovenproof dish.
6. Mix the remaining ingredients (water, sugar and vinegar) in a saucepan over medium heat until the sugar is dissolved. Pour 1/2 the sauce slowly over the cake mixture.
7. Bake at 180C degrees for 45 minutes. Add the rest of the sauce 20 minutes times into the baking process. There is a lot of sauce and the cake will absorb it. Test with a skewer if it is baked through. Serve with custard.
Title: Nutella Fudge Cupcakes
Ingredients:
- 1/2 egg
- 1 all-purpose flour
- 5 hazelnuts
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Line 12 cup mini-muffin pan with mini cupcake liners.
3. Whisk Nutella and egg together in medium bowl until smooth. Add flour and blend well.
4. Fill prepared cupcake liners 3/4 full with batter and sprinkle chopped nuts on top.
5. Bake 11-12 minutes. Cupcakes will appear underdone. Cool completely on rack. Store at room temperature for up to 3 days.
Title: My Favorite Vinegar Pie Crust
Ingredients:
- 3 flour
- 1 salt
- 1 1/4 shortening
- 1 white vinegar
- 5 egg
- 1
Instructions:
1. Mix salt with flour.
2. With pastry cutter or fork and knife, cut shortening into flour mixture until the mixture resembles coarse crumbs. Make sure there are no large pieces left.
3. Add egg and knead in just until mixed.
4. Quickly add vinegar and ice water all at once.
5. Knead until dough is a cohesive, homogenous ball that just begins to pull away from sides. (Flour hands if necessary.).
6. Divide into four equal balls for immediate use or to freeze. If it's a warm day, you may need to chill the dough just a few minutes to make it easier to roll.
Title: (Leftover) Charoset Apple Pie
Ingredients:
- 1 1/4 matzo meal
- 1/4 raw sugar
- 1 ground cinnamon
- 1 salt
- 1/2 unsalted butter
- 6 margarine
- 1/4 - 1/2 apples
- 1/3 walnuts
- 1 sweet red wine
- 1 honey
- 1 ground cinnamon
- 1 salt
- 1/3 arrowroot
- 1/2 matzo meal
- 2 raw sugar
- 1 ground cinnamon
- 1/4 nutmeg
- butter
- margarine
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. For the crust: Use a food processor or a fork to mix all the dry ingredients: the matzo meal of crushed matzo, sugar, cinnamon, and salt.
3. Mix in the melted butter.
4. The crust will still appear pretty crumbly at this point.
5. Press the mixture into the bottom and up the sides of a 9-inch pie pan.
6. Pre-bake the crust for 8-10 minutes.
7. For the pie filling, either use enough leftover charoset to fill a 9-inch pie pan, adding 1 tbsp Arrowroot added to absorb liquid and help the filling set OR follow the steps below.
8. For the charoset filling: Add all the apples, walnuts, wine, honey or agave nectar, cinnamon, salt, and arrowroot to a food processor and pulse until everything is in small pieces. For a smoother pie filling texture continue pulsing the mixture until it just starts to look smooth.
9. For the crumb topping: Combine matzo meal or crushed matzah, sugar, cinnamon, and nutmeg. Cut in the butter with either a food processor or a fork until fully incorporated, leaving you with a tasty, crumbly topping.
10. Putting it together: The oven is already preheated, thanks to pre-baking the matzo meal crust.
11. Scoop the filling until the crust is filled and the filling is slightly rounded.
12. Use your spoon or scoop to smooth the top.
13. Cover the charoset filling with the crumble topping.
14. Cover the pie with aluminum foil and bake in the oven for 35 minutes.
15. Remove the foil and bake the pie for another 25 minutes.
16. Remove the pie from the oven and place on a cooling rack or a cool burner and allow to cool for two hours to overnight.
Title: Butter Pecan Bundt Cake (Marry Me Cake!)
Ingredients:
- 1 eggs
- 3 water
- 1/2 maple syrup
- 1
- 1/4
- 1
Instructions:
1. Preheat oven to 350. Spray bundt pans with Pam and sprinkle the bottom of the pan with sugar.
2. Mix all ingredients together and pour into prepared pan.
3. Bake for 35-45 minutes.
4. Remove and let cool for 5-10 minutes then invert onto cake plate.
5. Stand back and wait for the praise.
Title: Balsamic Strawberry Cream
Ingredients:
- 400 strawberries
- 1 sugar
- 1
- 284
Instructions:
1. Remove the stalks from the strawberries.
2. Leave any small ones whole but cut larger ones in half or quarters.
3. Place in a mixing bowl and sprinkle with sugar.
4. Leave the sugar to melt with the strawberry juices, stirring occasionally.
5. Add the vinegar and toss thoroughly with a wooden spoon or rubber spatula.
6. In a separate bowl, whip the cream until it just holds its shape.
7. Transfer into a serving bowl.
8. Loosely fold the strawberries and their juices into the cream, keeping it swirly.
9. Serve immediately.
Title: Strawberry Icebox Cake - Another One
Ingredients:
- 3 strawberries
- 1 sugar
- 1/2 mascarpone
- 1 vanilla
- 2 heavy cream
- 1 ladyfingers
- 2 confectioners' sugar
- 3 confectioners' sugar
- 1
Instructions:
1. Combine strawberries and 1/2 cup sugar in medium-size nonreactive saucepan. Bring to a boil over medium-high heat. Let cool to room temperature.
2. Using electric mixer, beat egg substitute with remaining 1/2 cup sugar in a bowl until foamy. Add mascarpone and vanilla; beat until just smooth. In a separate bowl, beat cream until soft peaks form. Fold cream into mascarpone mixture.
3. Separarte and arrange half of the lady fingers on bottom of 9-inch square glass baking dish. Spoon half (1 cup) strawberry mixture on top, then half (1 1/4 cups) mascarpone mixture. Sift half the cocoa powder on top. Repeat layering with lady fingers, strawberry mixture, mascarpone mixture and cocoa powder. Cover; refrigerate 4 hours or overnight. To serve, sift confectioners sugar over top. Garnish with strawberries, of desired.
Title: Gingerbread Cookies in a Gingerbread Bowl
Ingredients:
- 1 butter
- 3/4 margarine
- 1/2 brown sugar
- 1/3 granulated sugar
- 3/4 light molasses
- 3 dark corn syrup
- 8 1/2 eggs
- 1 all-purpose flour
- 1 baking soda
- 1 salt
- 1 ground ginger
- 1 ground cloves
- 1 ground cinnamon
- ground allspice
Instructions:
1. Cream butter and sugars.
2. Beat in molasses, corn syrup, and eggs until smooth.
3. Combine remaining (dry) ingredients in a separate bowl.
4. Stir well.
5. Stir the flour mixture into the creamed mixture.
6. The dough will be stiff.
7. Divide the dough into fourths and wrap each piece in plastic wrap.
8. Chill dough at least 2 hours.
9. Preheat the oven to 350*.
10. Cover the outside of a 1 quart (oven proof) glass bowl with aluminum foil.
11. Be careful; keep the foil smooth.
12. Place one round of dough on lightly floured surface; roll to a 1/4" thick circle with a floured rolling pin.
13. Transfer dough to outside of foil-lined bowl, pressing dough firmly onto the bowl.
14. Cut out heart shapes (or other desired shape) around the bowl using a 1" heart (or other) shaped cookie cutter.
15. Place inverted bowl on ungreased baking sheet and bake 25-30 min, or until dough is lightly browned and firm to the touch.
16. Allow to cool on the bowl.
17. Once cool, carefully loosen foil and cookie bowl from glass bowl.
18. Remove the foil from the gingerbread bowl.
19. Roll out remaining dough 1/8" thick.
20. Cut cookies out using desired cookie cutters.
21. Bake on lightly greased cookie sheet 8-10 min, or until lightly browned.
22. Cool on wire racks.
Title: Carrot Cake
Ingredients:
- 2 eggs
- 5 caster sugar
- 4 cinnamon
- 1 self raising flour
- 5 baking powder
- 1 bicarbonate of soda
- 1 walnuts
- 4 carrots
- 8 margarine
- 2 Philadelphia Cream Cheese
- 4 icing sugar
- 8 vanilla essence
- 3
Instructions:
1. For the cake:
2. Line an 8in square baking tin. Beat eggs, oil, sugar and cinnamon.
3. Sift flour, baking powder and bicarbonate of soda into a separate bowl, and add to egg mixture. Add nuts and carrots.
4. Bake at 350 deg F for 30-40 mins, until a skewer comes out clean. Cool completely before icing.
5. For the topping:
6. Cream the cheese and margarine. Mix in icing sugar and vanilla essence. Spread on cake.