lumicero/recipes-ing2inst huggingface dataset:
Title: Super Easy Pumpkin Spiced Mini "cake Balls"
Ingredients:
- 3 vanilla
- 1 instant vanilla pudding
- 1 milk
- 1/3 Cool Whip
- 1 powdered sugar
- 1/4
Instructions:
1. Beat pudding, spice and milk with whisk in medium bowl for 2 minutes.
2. Stir in Cool Whip.
3. Cut a thin slice off each donut on the bottom and discard. This is to make the donut sit up right.
4. Cut donuts in half, fill with pudding mixture and press each halves back together gently to secure.Place cut sides down on plate to serve.
5. Drizzle with chocolate syrup and powdered sugar,.
Title: Peanut M&m Brownies!!!
Ingredients:
- 1 eggs
- 2 water
- 1/4 peanut butter
- 1/3
- 2
- 1
- 1/4
Instructions:
1. Oven 350°F - combine brownie mix, eggs, oil, water, peanut butter, and 1 cup M&M's till well mixed.
2. Spread into 9x13 prepared pan and top with crushed Peanut M&Ms (it's actually quite pretty with the confetti-like colors on top of the batter).
3. Bake 27-30 minutes, and cool completely!
4. Cut into squares - should get 24 smallish squares - with 1 square per person as a serving.
Title: Rice Krispies Treats Lollipops
Ingredients:
- 3 butter
- 1 marshmallows
- 6 miniature marshmallows
- 1 - 1 1/2 white chocolate chips
Instructions:
1. In a large saucepan or large microwavable bowl, melt butter and marshmallows.
2. Stir until smooth.
3. Remove from heat and stir in the cereal until it is evenly coated.
4. Let the mixture cool for about 15 minutes or so, giving it a stir once in awhile.
5. Butter you hands (important!) and then shape the treats into 2 inch balls, pressing gently so they are compact, not loose.
6. Push a stick into each ball and set aside to cool.
7. Melt the chocolate in the microwave or double boiler and stir until smooth.
8. Dip the top of the treat balls into the chocolate and then sprinkle with the candy or sugar sprinkles.
9. Lay on a wax paper lined tray until chocolate is hardened.
10. For bake sales or potlucks, wrap each treat in plastic and tie with curling ribbon.
Title: Homemade Creme Brulee
Ingredients:
- 1 3/4 heavy cream
- 1 3/4 milk
- 1/2 vanilla bean
- 7 eggs
- 2 sugar
- 1/2 brown sugar
Instructions:
1. Combine heavy cream, milk, and vanilla bean.
2. Heat to boil.
3. Remove from heat and steep 10 minutes with vanilla bean.
4. Scrape bean seeds into the milk mixture.
5. With an electric mixer, combine eggs and sugar.
6. Add the milk mixture in a steady stream.
7. Skim foam.
8. Divide into 8 small ramekins (about 5 oz. each) set in baking dish and pour enough hot water around ramekins to come 1/2 way up the sides.
9. Place in 325 degree oven for approximately 25-30 minutes, until just set (trembles slightly).
10. Cover top with brown sugar.
11. Carmelize under broiler.
Title: Royal Icing
Ingredients:
- 3 cream of tartar
- 1/2 powdered sugar
- 1
Instructions:
1. Combine egg whites and cream of tartar in a large mixing bowl.
2. Beat at medium speed on mixer until frothy.
3. Add half of powdered sugar, mixing well.
4. Add remaining sugar and beat 5-7 minutes at high speed, until mixture is stiff and holds a peak.
5. Color with desired amount of paste food coloring.
6. NOTE: Icing dries very quickly; keep icing covered with a damp cloth when not using.
Title: Gluten Free Boiled Fruit Cake
Ingredients:
- 125 butter
- 1/2 margarine
- 1 allspice
- 1 cinnamon
- 1/2 nutmeg
- 2 bicarbonate of soda
- 1 sugar
- 1 cold water
- 1 apple
- 3 eggs
- 1 besan
- 1 glutinous-rice flour
- 2 gluten free baking powder
Instructions:
1. Place butter, spices, fruit, bicarbonate soda, apple, water and sugar in a saucepan and bring to the boil.
2. Boil for two minutes.
3. Cool a little.
4. Sift dry ingredients.
5. Mix in the rest of the ingredients.
6. Bake at 175C for 50-60 minutes.
Title: Easy, No Fail Pastry Crust
Ingredients:
- 2 1/2 flour
- 1 salt
- 1 sugar
- 16 unsalted butter
- 1/4 - 1/2
Instructions:
1. Measure the flour, salt, and sugar into a food processor.
2. Add a few 1 Tbsp butter piece at a time, and pulse until coarsely chopped.
3. Repeat until all butter has been incorporated. Don't pulse too much in between.
4. Add a couple of tablespoons of water and pulse. Repeat until the dough is just forming little balls, and falls from the sides.
5. Place half the mixture on a sheet of plastic wrap and squish the particles together until you form nice disc. Wrap the disc in the plastic wrap and refrigerate.
6. KEY: Refrigerate for at least 1 hour before rolling out.
7. Repeat with remaining dough.
8. This recipe freezes well, so if you only need one 9in pie crust, you can save the other for next time. Just allow time for it to defrost naturally. Don't put in microwave.
Title: Pumpkin Rice Pudding
Ingredients:
- 2 short-grain rice
- 6 arborio rice
- 1 milk
- 1/2 sugar
- 1 vanilla bean
- 1/4 orange zest
- 1/4 kosher salt
- 1 canned pumpkin
- 1/4 dark brown sugar
Instructions:
1. In a large saucepan, combine the rice, milk, sugar, vanilla bean, orange zest, orange juice, and salt.
2. Heat to boiling over medium-high beat, stirring occasionally.
3. Reduce heat to medium-low and cook, stirring occasionally, until the rice is tender and most (but not all) of the liquid is absorbed, 20 to 25 minutes.
4. Remove from heat.
5. Discard the vanilla bean.
6. Stir in the pumpkin.
7. The recipe can be made ahead to this point.
8. Cover and refrigerate up to 2 days ahead.
9. To rewarm, stir in an additional 1.5 c milk and stir gently over medium-low heat.
10. Serve warm, sprinkled with the brown sugar if desired.
Title: Egg Whites Pudding With Cinnamon and Vanilla
Ingredients:
- 7 cinnamon
- 1 sugar
- 150 water
- 150
- 50
Instructions:
1. In a pudding mold, place the sugar and the water and, leave to caramelize over low heat until obtain a brownish color. Turn off the heat and allow to cool slightly.
2. With an electric mixer beat the egg whites with the sugar until obtain a homogeneous mixture. Then, wrap the cinnamon and the vanilla powder with the help of a spoon.
3. Pour the mixture in the pudding mold and bring to preheated oven at 180°C about 20 minutes.
4. Remove from oven, allow to cool completely, unmold onto a plate and serve garnished with cinnamon.
Title: Snowball Cookies
Ingredients:
- 1 vanilla
- 1/2 butter
- 1/4 powdered sugar
- 1 flour
- 1 walnuts
Instructions:
1. Preheat oven to 225.
2. Mix everything except powdered sugar.
3. Roll into 1 inch balls.
4. Bake for 20 mins.
5. roll in sugar while still hot.
Title: Pomegranate Parfaits
Ingredients:
- 1 1/2 sugar-free vanilla pudding
- 1 1/2 sugar
- 2 cornstarch
- 2 pomegranate seeds
- 1 pomegranate juice
- 2/3 lemon juice
- 1 old-fashioned oatmeal
- 1 salt
- 1/4 honey
- 1/4 vanilla extract
- 1
- 1/2
Instructions:
1. Mix together Greek yogurt and pudding; set aside.
2. Mix 2 tablespoons sugar with 2 teaspoons cornstarch in a small saucepan.
3. Add pomegranate seeds, pomegranate juice and lemon juice; stir to combine.
4. Bring to a boil over medium-high heat and cook, stirring, until syrupy, about 5 minutes.
5. Transfer to a small bowl.
6. In a large sauce pan, mix together oatmeal, salt, honey, and vegetable oil.
7. Cook over medium heat, stirring often, for about 10 minutes.
8. Add last three ingredients and continue cooking until toasted and granola appears to be drier. This time will vary.
9. Spread out on cookie sheet and let cool.
10. Portion out yogurt mixture into 5 parfait cups.
11. Top each of them evenly with pomegranate compote and granola.
12. Serve and enjoy!
Title: Camp Jam
Ingredients:
- 3 rhubarb
- 1/2 strawberry
- 3 honey
- 2 lime juice
- 1
Instructions:
1. Chop fresh rhubarb.
2. Cut into quarters the strawberries.
3. Cook rhubarb and strawberries on low heat until they start to soften.
4. Mash the rhubarb and strawberries.
5. Now add the honey and mix in.
6. Add the chia seeds and lime juice.
7. remove from heat and let the chia seeds absorb some liquid so they form a gelatine like coating.
8. Let jam cool down then fill your jam jars.
9. It made one large jam jar and a small one. You could add more or less of just about any of the ingredients to make the jam more or less tart. I think you could also add more chia seeds if you wanted a thicker jam. I found it just right for my liking.
Title: Yummy Yummy Coffee Date Gateau!!
Ingredients:
- 1 instant coffee powder
- 10 -12 dates
- 2
- 20
- 1
Instructions:
1. Slice the sponge cake into 1/2" thick slices.
2. Line the bottom of an 8 inch dessert bowl with the sliced cake.
3. Soak with 1/4 cup of sugar syrup water.
4. Dissolve the coffee in 1/2 cup warm water.
5. Dip the Marie biscuits,one at a time,in the liquor.
6. Top the cake layer with this.
7. Decorate the dates.
8. Soak them in half a cup of milk for 15 minutes.
9. Top the biscuit layer with a layer of dates.
10. Whip the Dream whip as per the instrcutions given on the sachet/use fresh cream.
11. Top the date layer with the whipped cream.
12. Chill for 5 hours.
13. Decorate with additional whipped cream and dates.
14. Serve cold.
Title: Molten Chocolate Cake - Super Easy
Ingredients:
- 4 unsalted butter
- 6 bittersweet chocolate
- 2 eggs
- 2 sugar
- 1/4 salt
- 1 all-purpose flour
- 2
Instructions:
1. Preheat oven to 450 degrees.
2. Butter and flour the four ramikins, tap out excess flour.
3. Melt butter with the chocolate in a double boiler set over simmering water.
4. Beat the whole eggs, egg yolks, salt and sugar at high speed until pale and thickened.
5. Whisk the chocolate and butter until smooth.
6. Fold it quickly into the egg mixture along with the flour.
7. Spoon into ramikins.
8. Place the ramikins on a baking sheet and bake for 12 minutes or until the sides of the cakes are firm but the centres are still soft.
9. Watch the cakes as baking them longer than 12 minutes results in them baking completely through.
10. Let them cool for one minute.
11. Run a knife around the edge of the cakes then invert them onto a plate.
12. Let them sit for a few seconds before unmolding.
13. Serve right away.
Title: Harvest Oatmeal Chocolate Chip Cookies
Ingredients:
- 2 whole wheat flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 2 brown sugar
- 1 butter
- 2 eggs
- 2 molasses
- 1 milk
- 2 vanilla extract
- 2 rolled oats
- 2 chocolate chips
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine flour, baking powder, baking soda and salt in a small bowl and mix well. Set aside.
3. Cream together the brown sugar and butter until well combined.
4. Add the eggs one at a time, beating well after each.
5. Mix in the molasses, milk and vanilla.
6. Take one cup of the rolled oats and grind them in a blender or food processor until it is the consistency of coarse flour.
7. Add the ground oats and the remaining cup of rolled oats to the butter mixture and mix well.
8. Now add the flour mixture and mix until combined.
9. Stir in the chocolate chips until evenly distributed throughout the dough.
10. Using a 1/4 cup scoop (my standard size ice cream scoop works well for this) or a measuring cup, scoop the dough onto ungreased cookie sheets 3 inches apart.
11. Bake for 12-13 minutes until the edges are just starting to brown.
12. Remove from oven and cool two minutes on cookie sheets.
13. Remove from cookie sheets to cool completely on racks.
Title: Keke De Vainilla (Peruvian Vanilla Cake)
Ingredients:
- 2 sugar
- 5 flour
- 5 eggs
- 1/2 butter
- 1 1/2 milk
- 1 baking powder
- 1 vanilla
Instructions:
1. Mix well and beat with eggbeater until smooth.
2. Pour mix into a greased mold.
3. Bake at 250 degrees for about 25 minutes.
Title: Dipped Gingersnaps
Ingredients:
- 3/4 margarine
- 1 sugar
- 1 egg
- 1/4 molasses
- 2 flour
- 1 ginger
- 2 baking soda
- 1 cinnamon
- 1/2 salt
- 1 sugar
- 2 white chocolate chips
- 2 margarine
Instructions:
1. Cream sugar and margarine together.
2. Add egg and molasses and mix well.
3. Add all dry ingredients and mix.
4. Roll into 1 inch balls, and then roll into sugar to coat.
5. Bake 8-10 minutes at 350°F.
6. Remove to wire racks to cool.
7. Melt chips with margarine in small saucepan over low heat.
8. Dip cookies halfway; shake off excess.
9. Place on waxed paper lined baking sheets to harden.
Title: Debbies Peach Cobbler
Ingredients:
- 2 sugar
- 1 1/2 self rising flour
- 1 milk
- 1 butter
- 1/2 vanilla
- 1
Instructions:
1. Preheat oven 350 degrees.
2. Combine peaches and 1/2 cup sugar. Let stand 30 minutes.
3. Put ½ stick of butter into baking dish. Microwave to melt.
4. Pour fruit mixture into butter.
5. Combine flour, remaining 1 cup sugar, milk and vanilla. Pour over fruit.
6. Bake 350 degrees for 45 minutes.
7. Serve warm with vanilla ice cream.
Title: Savarin With Berries
Ingredients:
- 1/2 warm water
- 1 granulated sugar
- 3 flour
- 3 salt
- 1/2 eggs
- 4 butter
- 1/2 berries
- 1
Instructions:
1. In a small bowl, combine water, yeast, and 1 tbsp sugar; stir to dissolve yeast. Let stand until foamy -- about 5 minutes.
2. In a large bowl, combine remaining sugar, the flour, and salt. Add yeast mixture and eggs; beat with a wooden spoon. The dough will be wet. Cover and let rise until doubled - about an hour.
3. With a wooden spoon, beat butter into dough; spoon dough into greased tube pan. Cover with kitchen towel and let rise in warm place until nearly doubled in size -- about 1 hour.
4. Heat oven to 375* F. Bake until golden brown and firm -- 20 to 25 minutes. Let cool in pan 10 minutes. Unmold onto wire rack and let cool 15 minutes.
5. Fill center with fruit and dust with powdered sugar if desired.
Title: Baby Food Cake
Ingredients:
- 1 sugar
- 2 eggs
- 3 baby plums
- 1 flour
- 1 baking soda
- 2 nutmeg
- 1 cinnamon
- 1 salt
- 1 pecans
- 1/4
- 1
Instructions:
1. Mix all but pecans.
2. when well mixed fold in pecans.
3. and pour into greased and sugared bundt pan.
4. Bake at 350 for 1 hour.
Title: Rolled Fondant from Scratch
Ingredients:
- 1 white sugar
- 1/3 water
- 1 cream of tartar
- 1 salt
- 1/2 cold water
- 2 unflavored gelatin
- 2 vegetable shortening
- 4 powdered sugar
- 16
- 2
Instructions:
1. Combine first 4 ingredients in a medium saucepan, over medium heat stir constantly until it reaches a rapid boil.
2. Reduce heat, cover and simmer for 5 minutes.
3. Remove from heat and uncover to let it cool.
4. Large batches of this can be made and kept at room temperature for 2-3 months and used as a white corn syrup.
5. Measure out ICE COLD water, sprinkle gelatin packs over the water - DO NOT STIR, place in refrigerator for 5 minutes until all of the gelatin has set.
6. Set up a shallow pan of boiling water.
7. Set your gelatin mixture dish into the boiling water (creates a double boiler) stir until the gelatin in dissolved.
8. Blend in glycerin, gum paste, and shortening until melted.
9. Remove from heat.
10. Combine the gelatin mixture with the corn syrup mixture.
11. Place the powdered sugar into a large mixing bowl and make a well in the center.
12. Add the liquid mixture.
13. Use a WELL GREASED WOODEN spoon to mix.
14. Get plastic zip lock bags ready, spread out some wax paper or lightly grease a marble or Formica surface to kneed on.
15. Remove all jewelry, GREASE your hands really good.
16. Kneed vigorously in the bowl until all of the sugar is blended.
17. Turn out on kneading surface and work the dough until it resembles a smooth, slightly shinny, well-shaped stone. When dropped it should spread out slightly but still retain it's shape. It should not crumble or crack. It should not be gooey or sticky anymore.
18. If it is too sticky, add more powdered sugar.
19. If it is too dry add a few drops of water.
20. Divide into sections, create balls and put into plastic wrap to keep from drying out.
21. Take out one section at a time, add food coloring (I use concentrated icing drops) and blend into the dough. Cover tightly and start working on next color. repeat as necessary.
22. Now, to use the fondant - roll out to about 1/4 inch thick then mold, cut, shape - what ever you like.
23. Use a layer of buttercream on cake, slightly crusted, then drape fondant and cut away the excess. Greased hands work wonderful to smooth the fondant out.
24. Fondant seals in the moisture of a cake. Once it is refrigerated it is no longer flexible and easy to work with.
Title: Charishma's Atta (Whole Wheat Flour) Halwa
Ingredients:
- 1 whole wheat flour
- 5 -6 green cardamoms
- 2 sugar
- 10 -12 ghee
- 2 1/2 water
Instructions:
1. Melt ghee in a pan.
2. Add flour and stir-fry continuously for 10 minutes on low heat.
3. If you find the mixture very dry, please add more ghee. You need to have a more liquid and less dry mixture.
4. Fold in the cardamom powder, mix well and add the sugar. Once again mix thoroughly.
5. Now again if the mixture is dry, you have to add more ghee.
6. Stir-fry for 5 minutes then add the water and mix well.
7. Do not increase the heat.
8. Cook till the halwa coats the back of a spoon (about 5-7 minutes more).
9. Serve hot or chilled as you like.
10. Enjoy!
Title: Marshmallow Whipped Cream - No Weep
Ingredients:
- 1 marshmallow cream
- 1/4 butter
- 1 vanilla
- 1 vanilla pudding mix
- 2
Instructions:
1. Whip the whipping cream, vanilla pudding powder, and add vanilla.
2. Blend the butter into the Marshmellow Cream.
3. Fold into the whipped cream.
4. *Great for Jelly Roll filling or for angel food cakes, flourless cakes, etc --
5. **Because of the gelatin in the pudding, the cream will last up to a week, but I doubt you'll have any leftover to refrigerate!
Title: Hirsch Apple Cake
Ingredients:
- 1 sugar
- 2 eggs
- 3 -4 apples
- 3 flour
- 3 salt
- 1/2 cinnamon
- 2 baking soda
- 1 vanilla extract
- 2 pecans
- 1 dark brown sugar
- 1/2 granulated sugar
- 1/2 flour
- 3 salt
- 1 lemon juice
- 1 water
- 1/2 butter
- 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 325 degrees F.
2. Mix all cake ingredients (up to and including the pecans) together in a large bowl.
3. Pour the mixture into a greased and floured tube pan.
4. Bake for 1 1/2 to 2 hours, or until a thin knife or toothpick inserted into the center comes out clean.
5. For the Caramel Sauce: Stir all ingredients (below the pecans) in a saucepan on medium heat. Bring to a gentle boil and cook, stirring constantly until thickened, about 5 minutes. Serve warm sauce with slices of cake.
Title: Homemade Tapioca Pudding
Ingredients:
- 1/2 pearl tapioca
- 2 water
- 2 1/2 milk
- 1/4 salt
- 1/2 sugar
- 2 vanilla extract
- 2
- 1
Instructions:
1. In a medium bowl soak tapioca in water overnight (about 8 hours). Drain water.
2. In a double boiler heat milk until no longer cold. Stir in salt and tapioca. Continue heating until small bubbles appear at the sides of the pan. Cover, turn heat to low and cook for 1 hour. Make sure the milk does not simmer or boil.
3. In a medium mixing bowl wisk together sugar and egg yolks until light in color. While whisking add a little bit of the hot milk mixture. Then add the egg yolk mixture to the hot milk mixture, stirring constantly. Place the double boiler over medium heat and cook until tapioca mixture is very thick, about 15 minutes.
4. Gently fold in beaten egg whites into the hot tapioca mixture. Stir in vanilla. Serve warm or chilled.
Title: Vegan Snickerdoodles!
Ingredients:
- 1 1/2 sugar
- 1/2 vegan butter
- 1/2 shortening
- 1/4 applesauce
- 2 egg substitute
- 6 water
- 2 3/4 all-purpose flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 1/4 sugar
- 2 ground cinnamon
Instructions:
1. Heat Oven to 400.
2. In a Large Bowl, put in all ingredients in the order they are listed except for bottom two.
3. Mix all ingredients together until well mixed.
4. In a Small bowl, mix the last two ingredients together (Sugar & Cinnamon).
5. Using a regualr size spoon, spoon out cookie dough and shape them into 1 inch balls and roll them in the sugar/cinnamon mixture to light coat.
6. Place balls on an ungreased cookie sheet 2 inches apart.
7. Bake for 8-10 minutes or until set.
8. After taking them out of the oven, either put them on a wire rack or large plate to let them cool for 10-15 minutes.
9. ENJOY!
Title: Cookies N Cream Minis Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1/2 unsalted butter
- 3/4 sugar
- 2 eggs
- 1/2 reduced-fat sour cream
- 2 milk
- 1/2 vanilla extract
- 5 confectioners' sugar
- 2 unsalted butter
- 1/4 reduced-fat sour cream
- 1/4 vanilla extract
- 1/4
Instructions:
1. Cupcakes:
2. Heat oven to 350°F Line 36 indents of mini muffin pans (using 3 pans total) with paper or foil liners. If you have only one or two pans, bake batter in batches.
3. In small bowl, whisk flour, baking powder and salt. In large bowl, beat butter until smooth. Beat in sugar until fluffy. Beat in eggs, one at a time.
4. On low speed, alternately beat flour mixture and sour cream into butter mixture, beginning and ending with flour. Add milk and vanilla; fold in cookie pieces. Divide batter among prepared cups; for ease, place batter in a resealable plastic bag, snip off a corner and pipe into cups.
5. Bake at 350°F for 15 minutes, until tops springs back when lightly pressed. Remove cupcakes to a rack; let cool.
6. Frosting:
7. In bowl, beat sugar, butter, sour cream and vanilla until good spreading consistency.
8. Once cupcakes have cooled, spread with frosting, about 2 teaspoons for each. Top with cookie crumbs, if desired.
Title: Self-Filled Cupcakes
Ingredients:
- 1 cream cheese
- 1 sugar
- 1/3 egg
- 1 salt
- 6
- 1
Instructions:
1. Prepare cake mix according to package directions. Spoon batter into paper-lined muffin pans, filling 2/3 full.
2. In separate bowl, combine cream cheese and sugar - creaming until light and fluffy. Add egg and salt - beating well, stir in chocolate chips.
3. Spoon one heaping teaspoon of cream cheese mixture onto center of each cupcake.
4. Bake at 350F for 25 minutes.
5. Cool in pan for 20 minutes.
Title: Cherry and Chocolate Chip Cookies
Ingredients:
- 1 dried tart cherry
- 1/3 water
- 2 all-purpose flour
- 1 1/2 salt
- 1/2 baking soda
- 1/4 unsalted butter
- 1/2 sugar
- 1/2 brown sugar
- 1/2 eggs
- 2 vanilla extract
- 2 white chocolate chips
- 1/4
- 1 1/4
Instructions:
1. Preheat oven to 375°F.
2. Line 2 baking sheets with parchment paper.
3. Bring cherries, cherry liqueur and 2 tablespoons water to boil in small saucepan. Remove from heat and let soak 15 minutes. Drain cherries, pat dry.
4. Whisk flour, salt, and baking soda in medium bowl.
5. Using electric mixer, beat butter and both sugars in large bowl until creamy.
6. Add eggs and both extracts and beat to blend.
7. Add flour mixture and beat on low just to blend.
8. Stir in cherries and all chocolate chips.
9. Scoop tablespoonfuls of dough onto prepared baking sheets, spacing 1 inch apart.
10. Bake cookies until edges are light golden, turning baking sheets halfway through cooking, about 13 minutes.
11. Transfer to rack and cool.
12. Can be made 3 days ahead, store airtight at room temperature.
Title: Portuguese Cavacas
Ingredients:
- 9 eggs
- 1/2 milk
- 7 all-purpose flour
- 2 icing sugar
- 10 hot water
- 3
Instructions:
1. Preheat oven to 350F and grease 24 muffin tins.
2. Beat the eggs thoroughly, then mix in the milk and oil. Once mixed, add the flour and blend until well combined.
3. Place 1 teaspoon of oil in each tin, then pour 1 tablespoon of the batter in each tin.
4. Bake for 35 - 40 minutes. Let cool slightly, then brush the cavacas with the icing. Let the icing harden before serving.
5. Icing: Mix the 10 tablespoons of icing sugar and the water to a thick consistency. Add more sugar or water as needed.
Title: Tender Almond Pound Cake
Ingredients:
- 1 butter
- 8 eggs
- 1 sugar
- 1 lemon juice
- 2 flour
- 1
Instructions:
1. Cream the butter.
2. Add a pound of eggs (typically 8 or 9 eggs), the sifted sugar, almond flavoring, and lemon juice.
3. Cream until smooth.
4. My Grandmother's recipe said to beat for 1/2 hour.
5. If you are using an electric mixer, adjust accordingly.
6. Gradually add the flour and mix well.
7. Pre-heat oven to 300.
8. Fill a lightly greased form 3/4 of the way.
9. Loaf pans work well, as do mini-loafs or cup-cakes.
10. For loafs, check for doneness with knife-test at 90 minutes.
11. Mini-loafs and cup-cakes will finish sooner.
12. I like this pound cake plain, or with a light dusting of confectioners' sugar.
13. Alternately, you can apply a thin coat of icing.