lumicero/recipes-ing2inst huggingface dataset:
Title: Pina Colada Tart
Ingredients:
- 1 1/4 all-purpose flour
- 1/4 brown sugar
- 1/4 salt
- 1/4 butter
- 1/4 half-and-half
- 1 vanilla
- 1 golden rum
- 3/4 cream cheese
- 1 powdered sugar
- 1/2 golden rum
- 1 pineapple tidbits
- 1 coconut
- 1/3
Instructions:
1. Preheat oven to 375 degrees.
2. In medium bowl, stir together flour, brown sugar and salt. With pastry blender, cut in butter until mixture resembles coarse meal.
3. With fork, stir in cream and vanilla just until mixture begins to hold together.
4. With hands, gently squeeze dough into loose clumps.
5. Place on large sheet of plastic wrap; press clumps together to form a ball.
6. Using the plastic wrap to keep edges from crumbling, roll into a 12-inch circle. Gently lift dough onto a 9-inch tart pan with removable bottom; fold edges over to make sides double thick, and press dough firmly into corners of pan.
7. Line pastry with foil; fill with dry beans or pie weights.
8. Place tart pan on baking sheet or pizza pan; bake 35 minutes.
9. Turn off oven; carefully remove foil and beans.
10. Use a fork to pierce pastry in 2 or 3 places; return to turned-off oven for 5 minutes.
11. Let cool completely.
12. In medium bowl, beat cream cheese with powdered sugar until smooth;.
13. Beat in yogurt, extract and rum.
14. Fill cooled pastry shell; chill.
15. Drain pineapple well on paper towels; chill.
16. Just before serving, garnish tart with pineapple and toasted coconut.
Title: Cook Yourself Thin's Dessert Calzone
Ingredients:
- 1/2 skim milk ricotta cheese
- 1/2 egg
- 1 sugar
- 1 chocolate chips
- 1/3 dried cherries
- 2 cinnamon
- 1/2 skim milk
- 1
Instructions:
1. Preheat oven to 450 degrees.
2. . Line baking sheet with parchment, and spray the paper well with cooking spray.
3. Spray an additional sheet of parchment with cooking spray.
4. . Divide the dough into 4 round balls; do not overwork. Set aside.
5. In a small bowl mix together the ricotta, egg, sugar, chocolate chips, dried cherries and cinnamon.
6. Place the dough on the additional sheet of parchment and, using rolling pin or fingers, stretch the dough to make a thin circle. Using a spatula or large spoon, divide the cheese mixture into equal portions. Place the portion slightly off-center and brush the edges with a bit of water. Fold the dough over the cheese, gently pressing out any air pockets, and seal well. Transfer to baking sheet.
7. Brush the calzone with the milk, and sprinkle with additional sugar if desired.
8. Bake for 25 minutes and serve.
Title: Fondant for Sculpting or Making Decorations for Cakes
Ingredients:
- 1 gelatin
- 1/3 water
- 4 powdered sugar
- 1/2 cornstarch
- 1 cream of tartar
Instructions:
1. Sprinkle the gelatin over water in a small heatproof glass cup and allow to sit for 5 minutes. Set in a small pan of simmering water and stir until the gelatin is dissolved. (This can be done in a few seconds in a microwave on high power). Remove from heat.
2. Combine the sugar, cornstarch and optional cream or tartar in a large bowl and make a well in the center. Add the gelatin mixture and stir with a wooden spoon until blended. Mix with lightly greased hands and knead vigorously in the bowl until the sugar is incorporated.
3. Turn onto a smooth, lightly greased surface such as Formica or marble and knead until smooth and satiny. If the pastillage seems very dry, add several drops of water and knead well. If it seems too sticky, knead in more powdered sugar. The pastillage will resemble a smooth, well-shaped stone. When dropped, it should not spread.
4. Pastillage is easier to work with if it has rested for at least 1 hour. It dries very quickly, so it is important to cover to prevent drying. Wrap in a cloth rubbed with a bit of white shortening, then tightly in plastic wrap, and place it in an airtight container.
5. When ready to roll out, spray the work surface and rolling pin with nonstick vegetable oil spray. Pastillage can be rolled as thin as 1/16-inch. It dries and holds it shape very quickly.
6. If stored Pastillage seems very stiff, a few seconds in the microwave make it pliable. To give it the look of real marble, dab it with a bit of coffee concentrate or brown food color and knead only until the color streaks.
Title: Fake Cool Whip - Hcg Phase 3 & 4
Ingredients:
- 3/4 half-and-half
- 3/4 xanthan gum
- 1 stevia
- 1 cream cheese
Instructions:
1. Combine all ingredients with an electric mixer (magic bullet?).
2. Mix until homonogeous.
3. Enjoy!
Title: Sanjeev Kapoor's Chocolate Orange Cake
Ingredients:
- 1 1/4 refined flour
- 1/4 baking powder
- 1 baking soda
- 1 salt
- 1/4 margarine
- 1/4 sugar
- 3/4 vanilla essence
- 2 icing sugar
- 1
- 2
Instructions:
1. Whisk egg whites in a bowl, one at a time, until stiff but not dry.
2. Add sugar and mix well.
3. Add flour, salt, cocoa powder, baking soda and baking powder.
4. Mix well.
5. Cream in the melted margarine.
6. Preheat oven to 175°C.
7. Grease a square shaped 9 inch baking pan.
8. Stir in the orange juice and essence so that you have a smooth batter.
9. Pour the batter into the greased pan.
10. Bake in a pre-heated oven at 175C for 25-30 minutes or until a toothpick inserted in the cake pulls out clean.
11. Serve warm/cool.
12. Note: If serving this cold, sift icing sugar over this.
Title: Chocolate Strawberry Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3
- 1 1/3
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour (I use Bakers Ease) a 12 cup bundt pan.
3. Prepare cake mix according to package directions.
4. Pour 3/4 of the batter into the bundt pan.
5. Add the melted chocolate to the remaining batter in the bowl and mix thoroughly.
6. Carefully spoon this mixture in a narrow ring on top of the existing batter in the pan, taking care to keep it away from the edges.
7. Bake according to you particular mix's directions, mine calls for 35-30 minute.
8. Cool in pan for 10-15 min and then remove to wire rack to complete cooling.
9. Once, cool, heat the frosting in microwave for about 15 sec to warm to a pourable glaze and pour over top of cake.
10. If you like a lot, use the whole tub, I usually only use 1/2, and save the rest for another use.
11. Of course, If you have a favorite from scratch chocolate glaze, you can easily substitute it.
12. I use the ready made in this instance for the sheer convienence.
Title: Pots De Creme Au Cafe
Ingredients:
- 3 heavy cream
- 1/2 sugar
- 1 instant coffee
- 1 vanilla
- 5
Instructions:
1. preheat oven to 325 farenheit. place 8 custard cups remekins or pots de creme cups in a baking pan( a glass or porcelain lasagna pan works great.
2. in medium saucepan combine cream suagr and coffee; cook over medium heat stirring occasionally until the sugar dissolves nd the mixture is hot. besure not to let it boil.
3. in a medium bowl, with a wire whisk or electric mixer bewat the egg yolks until blended but not frothy. gradually add cream mixture as you mix.
4. pour intothe custard cups.
5. set baking pan on oven rack and pour hot water up to 1/2 inch depth around the cups.
6. bake 25-30 minutes or until mixture begins to set around the edges (the custard may bubble it is supposed to do so).
7. immediately remove cups from water and place on a wire rack and let them cool for 30 minutes.
8. place the cups in the refrigerator until chilled at least 4 hours or overnight.
9. when serving if desired top with whiopped cream and chocoalte curls
10. (variations) cocoa may be replace the coffee add 3 tablespoons cocoa to make chocoalte pots de creme.
Title: Blueberry Cream Cheese Cake
Ingredients:
- 1/2 unsalted butter
- 1/2 sugar
- 1 egg
- 1 vanilla
- 2 all-purpose flour
- 2 1/2 baking powder
- 1/4 salt
- 1/2 milk
- 8 cream cheese
- 1/4 sugar
- 1 vanilla
- 1 egg
- 2 blueberries
- 1/3 sugar
- 1/3 flour
- 1/2 cinnamon
- 3 unsalted butter
Instructions:
1. Preheat oven to 350 degrees F.
2. Lightly grease 9" spring-form pan.
3. For the cake: Cream together butter and sugar until creamy.
4. Add egg and vanilla, to creamed mixture and beat until combined.
5. Sift together flour, baking powder and salt. Add alternately with milk until combined.
6. Scrape batter into pan and spread evenly.
7. For cream cheese filling: Beat cream cheese until smooth.
8. Gradually add sugar, scraping the sides of the bowl well.
9. Add vanilla and blend.
10. Add egg and mix well.
11. Spoon cream cheese filling over cake batter.
12. Top with blueberries.
13. For the streusel: In small bowl blend sugar, flour and cinnamon.
14. Cut in butter until crumbly.
15. Sprinkle streusel on top of berries.
16. Bake 50-60 minutes.
17. Cool completely before slicing.
18. Note: I usually bake for 52 minutes.
Title: Tutti-Frutti Meringue Round
Ingredients:
- 1 Splenda sugar substitute
- 3 Splenda sugar substitute
- 2 cornstarch
- 1 orange zest
- 4 eggs
- 2 low-fat plain yogurt
- 1 vanilla
- 1/2 cream of tartar
- 4
Instructions:
1. In medium saucepan, stir together 3 tablespoons of the splenda, cornstarch, and orange peel.
2. Stir in egg yolks and yogurt until well blended.
3. Cook over medium heat, stirring constantly, until mixture boils and thickens.
4. Cover and chill thoroughly.
5. In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy.
6. Add remaining 1 cup splenda, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in stiff peaks.
7. (Rub just a bit of meringue between thumb and forefinger to feel if splenda has dissolved).
8. With spoon or pastry bag, spread mixture over bottom of lightly greased or lined (foil or waxed, brown or parchment paper) 12 inch pizza pan, forming a rim around sides.
9. Bake in preheated 225°F oven until firm and cake tester or wooden pick inserted in center comes out clean, about 1 to 1 1/2 hours.
10. Turn off oven.
11. Let stand in oven with door closed until cool, dry and crisp, at least 1 additional hour.
12. To serve, spread chilled custard evenly over baked meringue shell.
13. Arrange fruits in a decorative pattern over custard.
14. Cut into wedges and serve immediately.
Title: Feijoa Whip
Ingredients:
- 1 1/2 feijoas
- 3/4 sugar
- 1 salt
- 1 evaporated milk
- 1
Instructions:
1. Chop feijoa's finely.
2. Put in pan with sugar.
3. Bring to boil.
4. Add jelly and cook until disolved.
5. Chill the jelly mixture until starting to set.
6. In seperate bowl whip the milk and salt until doubled in bulk and stiff.
7. Fold in the feijoa jelly mixture that should be half set.
8. Pile into a serving dish and chill until set.
Title: Easy Apple Crisp
Ingredients:
- 10 -11 baking apples
- 1/2 sugar
- 1 ground cinnamon
- 1 all-purpose flour
- 1 brown sugar
- 1/2 quick-cooking oats
- 1 baking powder
- 1/4 ground nutmeg
- 1/2 butter
- margarine
Instructions:
1. Place apples in a greased 13-in. x 9-in. x 2-in. baking dish.
2. Combine sugar and 1/2 teaspoon cinnamon; sprinkle over the apples.
3. Combine flour, brown sugar, oats, baking powder, nutmeg and remaining cinnamon;.
4. cut in butter until the mixture resembles coarse crumbs.
5. Sprinkle over apples.
6. Bake at 375 for 50-60 minutes or until apples are tender.
7. Yield: 12-16 servings.
Title: Blushing Snowballs
Ingredients:
- 18 marshmallows
- 3/4 sugar
- 3/4 water
- 1/3 tart apples
- 6 lemon juice
- 1
Instructions:
1. In a large skillet, combine marshmallows, sugar, water, and candies.
2. Cook over medium heat, stirring occasionally, until candies are dissolved.
3. Add apples.
4. Simmer, uncovered, for 20 minutes or until apples are tender, gently turning once. Add lemon juice.
5. Cool.
Title: Chocolate Raisin Cookies
Ingredients:
- 3 bananas
- 1/3 applesauce
- 2 oats
- 1/4 raisins
- 1/4 vanilla
- 1 cinnamon
- 1
Instructions:
1. Mix together in a bowl. Scoop out onto a greased cookie sheet. Bake at 350° F for 15-20 minutes.
2. Serve.
Title: Chocolate Truffle Dessert
Ingredients:
- 1 egg
- 1 water
- 1/4 heavy whipping cream
- 1/3 butter
- 3 instant coffee granules
- 2 vanilla
- 6
- 1
- 3
- 14 -16
Instructions:
1. Preheat oven to 350* F. Prepare brownie batter according to package directions, using egg, water, and oil. Pour into a greased 9-inch round springform pan. Place pan on a baking sheet, transfer to oven, and bake at 350* F for 25-30 minutes or until toothpick inserted near center comes out clean. Cool completely in pan on a wire rack.
2. Place chocolate chips in a food processer and process until finely chopped. In a small microwave safe bowl, combine 1 cup cream, butter, and coffee granules. Microwave until butter is melted, about 1-1 1/2 minutes. Stir until smooth.
3. With food processor running, add butter mixture to the chocolate in a steady, slow stream. Add vanilla and process until smooth.
4. Fill a pastry decorating bag with 1/4 cup chocolate mixture and set aside. Transfer remaining mixture to a large bowl.
5. Remove sides from springform pan. Spread top and sides of the brownie evenly with half of the chocolate mixture.
6. In a small bowl, beat remaining 1 cup cream until soft peaks form. Fold carefully into remaining chocolate mixture until evenly mixed. Spread over chocolate layer on brownie.
7. Gently press cookie pieces close together and vertically against sides of brownie.
8. Pipe reserved chocolate mixture into little rosettes around top.
9. Cover and chill for at least 4 hours or overnight.
10. Remove from refrigerator 5 minutes before cutting. Refrigerate leftovers.
Title: Dobosh Torte
Ingredients:
- 470 butter
- 470 sugar
- 470 self raising flour
- 9 eggs
- 400 vanilla essence
- 3 strawberries
- 300 chocolate
- 3 instant coffee granules
- 3 ground coffee
- chocolate
- sugar
- butter
Instructions:
1. Firstly you have to make the sponge, once the batter is made it takes a while to bake each layer so keep your tv on. I did not know how much i would need so i made it in two batches, it would be easier with these quantities.
2. Preheat the oven to 190'C/ 375'F/ gas mark 5.
3. Cream together your butter and sugar by hand first, until it is combined, then by an electric whisk. Slowly mix in the eggs, one by one.
4. Fold in the flour.
5. Grease a spring open tin. You don't need to do the sides.
6. Smooth a thin layer with a spatula. I does not have to be smooth as it will even once in the oven.
7. Put the side of the tin back on, and put it in the oven. It takes roughly 10-20 minute Keep an eye on the first one so you know how long it takes. It should be slightly golden brown.
8. Repeat steps 4- 6, 6 more times so you have 7 layers.
9. This is the filling. Traditionally it is only chocolate but you can experiment with different flavours. The ones i have used have worked well together.
10. Prepare your flavours in each bowl.
11. Mash your strawberries in one bowl.
12. In a mug dissolve your coffee in hot water, then leave it to cool (the freezer helps speed it up).
13. Melt your chocolate. Do not do it in the microwave, do it over a pan of hot water, mine went wrong when i did it in the microwave,.
14. Whip all the cream until it is thick.
15. Divide it equally into each bowl.
16. Fold it in well.
17. Arrange your bottom sponge layer on a plate, use the thickest one.
18. Spread your chosen filling.
19. Put another sponge layer on that.
20. Repeat until finished.
21. Tips- don't whip the chocolate one once the chocolate is in, mine went all wrong because it shrunk and water came out. Also, don't put the ground coffee straight into the cream, the taste and texture are not nice.
22. Top-.
23. Melt the chocolate over a pan.
24. Add the sugar and butter while it is still on.
25. Wait for the chocolate to cool (freezer speeds things up but make sure it doesn't harden).
26. Carefully fold in the whipped cream.
27. Cover your cake with it.
28. You can add any decorations you want, mine is for a 50th birthday.
29. Put it in the fridge to harden chocolate and cool the cake until you want to use it.
Title: Gingersnaps
Ingredients:
- 1 sugar
- 3/4 butter
- 1 egg
- 1/2 salt
- 4 molasses
- 1 ginger
- 1 cinnamon
- 1/2 nutmeg
- 3 flour
Instructions:
1. Preheat oven.
2. Mix all ingredients, softening the butter and adding the flour last.
3. If necessary, place in the freezer for 10 minute.
4. Roll into 1" balls and then roll in sugar.
5. Place on a greased cookie sheet (only 9 per pan) and bake for 7-8 minutes.
Title: Peanut Blossom Cookies
Ingredients:
- 1 3/4 flour
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 1/3 peanut butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 18
Instructions:
1. Preheat oven to 375 degrees.
2. Cream butter, peanut butter and sugars.
3. Add egg and vanilla.
4. Blend in flour, soda and salt.
5. Roll dough into 1" balls and roll in granulated sugar.
6. Place balls on cookie sheet and bake for 8 minutes.
7. Remove half baked cookies from the oven, press one Hershey kiss into each.
8. Return to oven and bake 2-3 more minutes.
9. Remove from oven and cool completely.
Title: Rum Cake
Ingredients:
- 1 -2 rum
- 1 butter
- 1 sugar
- 2 eggs
- 1 baking powder
- 1 baking soda
- lemon juice
- brown sugar
Instructions:
1. Note: before starting, taste the rum to ensure quality; have at least 2 cups to make sure.
2. Locate mixing bowls and utensils; gather ingredients.
3. Note: rum may be affected by temperature variances in the room; taste it again to see if it is ok; to be sure it is of the highest quality, pour one cup of rum, and drink it quickly before it has a chance to warm in your hands.
4. With an electric mixer, beat 1 cup butter in a large fluffy bowl; add 1 tsp thugar and fluff again.
5. Check the rum; have another cup to make sure it is ok; open another quart if necessary.
6. Crack 2 large legs into the mixing bowl, add all the fried fruit loops in the house, and beat until it is high.
7. If you are not high, check the rum again.
8. If the druit loops get stuck in the beaters just pry it loose with a drewscriver or whack the beaters on the counter repeatedly, but not on your spouses head.
9. Sample the rum again, test for toscticity and alkyhole level.
10. Next sift 3 cups of baby powder with 1 tsp orange soda and sample the rum again.
11. Sift one pint of beer into the lemon juice and add orange sugar.
12. Test the rum again before you go nuts.
13. Grease the oven and tilt the rum bottle 350 degrees while drinking from it.
14. Pour everything into the coven and ache.
15. Check the rum again, and bo to ged.
Title: Easy Lemon Glaze
Ingredients:
- 6 lemon juice
- 3/4 powdered sugar
Instructions:
1. Combine lemon juice and powdered sugar in a sauce pan.
2. Bring to a boil.
3. Boil 1 to 2 minutes or until thin syrup is formed.
Title: Caramel Fudge Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/3 butter
- 3 coconut
- 14 pecans
- 1/2
- 1
Instructions:
1. Preheat oven to 350°.
2. Prepare cake mix with water oil and eggs as package directs.
3. Pour 2 cups of the batter into a greased 13 x 9-inch baking pan; bake 15 minutes.
4. Meanwhile, in a heavy saucepan, over low heat, melt caramels and butter with Eagle Brand Milk, stirring until smooth.
5. Pour on top of cake.
6. Mix chocolate chips and coconut into remaining cake batter. Spread batter over caramel mixture and top with nuts.
7. Return to oven; bake 30 to 35 minutes longer or until cake springs back when lightly touched.
8. Cool and garnish as desired.
Title: Plain Cookies
Ingredients:
- 1 butter
- 3/4 white sugar
- 1/4 brown sugar
- 1 egg
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 2 vanilla extract
- 1/2 salt
- 1 rolled oats
- 1 white chocolate chips
- 1/2 dried cranberries
- 1 dried cherries
- 1/2
Instructions:
1. Cream butter and sugars well.
2. Add egg and vanilla.
3. Beat well.
4. Add flour, salt, powder, soda, mix well.
5. Add coconut, oats, cranberries, and krispies, and chipits.
6. Combine everthing by hand thouroughly.
7. Roll in to round balls.
8. Flatten with a fork.
9. Place on parchment lined baking sheets.
10. Bake 325 degrees F.
11. for 15 minutes.
Title: Chocolate Kahlua Mousse Parfaits
Ingredients:
- 1/2 2% low-fat milk
- 1/4 Kahlua
- 1 chocolate graham crackers
- 1 Cool Whip
- 1 1/4
- 1 1/2
Instructions:
1. In a large mixing bowl, combine the milk, kahlua, mousee, and cocoa. Whip on low speed until well blended. Slowly increase the mixer to high, whipping for 4-5 minutes, or until fluffy.
2. In 4 clear glass dessert bowls (or wine/champagne glasses), layer 1/8 of the mousse, 2-3 tablespoons of graham crumbs, and 3 tablespoons of Cool Whip.
3. If choosing to garnish with cracker crumbs rather than cookies, reserve about 1/4 teaspoon of the cookie crumbs. Repeat the layering, using the remaining ingredients.
4. If garnishing with crumbs, sprinkle the remaining crumbs on top of each serving. If garnishing with cookies, leave the top of the parfait empty for now.
5. Refrigerate for at least 2 hours before serving. Before serving, garnish with cookies if desired.
Title: Chinese Almond Cookies
Ingredients:
- 2 3/4 flour
- 1 sugar
- 1/2 baking soda
- 1/2 salt
- 1 butter
- 1 egg
- 1
- 1/3
Instructions:
1. Preheat oven to 325.
2. Sift together dry ingredients. Cut in the butter. Add egg and almond extract. Mix well.
3. Gather dough up with fingers to form a ball. Roll out to ¼ inch. Cut with a 2 inch round cookie cutter (or a glass).
4. Place on an ungreased cookie sheet 2 inches apart. Place an almond on top of each cookie. Bake for 15-20 minutes.
Title: Dried Cherry and Walnut Strudel Bundles
Ingredients:
- 1 1/8 dried cherries
- 3/4 boiling water
- 3/4 walnuts
- 6 phyllo pastry sheets
- 24 unsalted butter
- 6 powdered sugar
Instructions:
1. Place cherries in small bowl. Pour 3/4 cup boiling water over.
2. Let stand until softened, about 30 minutes. Drain well.
3. Pat cherries dry with paper towels.
4. Mix cherries, nuts and jam in medium bowl.
5. Lightly oil heavy medium baking sheet.
6. Stack phyllo sheets on work surface.
7. Trim to 10-inch square (save scraps for another use). Cover stack with plastic and damp kitchen towel.
8. Place 1 phyllo square on work surface. Brush lightly with butter.
9. Arrange another phyllo square atop, with corners at a slight angle. Brush lightly with butter.
10. Repeat with 2 more squares, arranging corners at slight angle.
11. Spoon 1/4 cup cherry mixture in center of phyllo stack.
12. edges of phyllo and bring together around filling, forming bundle.
13. With string, tie bundle just above filling. Place on prepared sheet.
14. Repeat with remaining phyllo and filling, forming total of 6 bundles.
15. Brush outside of filled portion (but not tops) of each bundle with butter. (Can be made 1 day ahead. Cover carefully and chill.).
16. Preheat oven to 325°F
17. Bake until phyllo is golden about 35 minutes.
18. Transfer sheet to rack and cool. Carefully cut string from each bundle.
19. Sift powdered sugar over bundles and serve.
Title: Red Velvet Cupcakes
Ingredients:
- 3 3/4 cake flour
- 1/4 baking soda
- 1 1/2 baking powder
- 1 1/2 cream of tartar
- 3/8 salt
- 1 1/2 buttermilk
- 3 vinegar
- 1 1/2 vanilla
- 1/2 sugar
- 2 1/4 butter
- 3/4 eggs
- 3
Instructions:
1. preheat oven to 350°F.
2. sift flour, cocoa powder, baking soda, baking powder (or cream of tarter), and salt into medium bowl.
3. whisk buttermilk, vinegar, vanilla, and food coloring in small bowl to blend.
4. beat sugar and butter in large bowl until well fluffy, 3 minutes.
5. add eggs 1 at a time, beating until well blended after each addition, about 30 seconds.
6. beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
7. scoop into cupcake tins.
8. bake cupcakes until tester inserted into center comes out clean, about 20 minutes.
9. cool in pans 10 minutes.
10. cool completely on racks.
Title: Raisin Sundaes
Ingredients:
- 1/2 light raisins
- 1/2 cold water
- 1/3 rum
- 1/4 brown sugar
- 1 cornstarch
- 2 butter
- vanilla ice cream
Instructions:
1. Soak raisins in mixture of water and rum until plump, about 5 minutes.
2. Mix brown sugar and cornstarch; add to raisin-rum mixture.
3. Cook and stir until bubbly.
4. Add butter.
5. To serve, spoon over ice cream.