lumicero/recipes-ing2inst huggingface dataset:
Title: Chai-Spiced Honey Bundt Cakes
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 golden brown sugar
- 2 baking soda
- 1/2 salt
- 1 3/4 hot water
- 1 chai tea
- 1/2 honey
- 1/2 unsalted butter
- 1/2 buttermilk
- 2 eggs
- 1 golden brown sugar
- 2 water
- 2 dark corn syrup
- 3/4 fresh lemon juice
- 1 1/2 ground cinnamon
- 1 vanilla extract
- 1/2
Instructions:
1. For the cakes:.
2. Preheat oven to 350 degrees farenheit. Butter and flour 2 nonstick mini Bundt pans (6 cakes per pan). Sift flour, sugar, baking soda, and salt into large bowl.
3. Whisk hot water and chai tea powder together in another large bowl to blend. Whisk remaining ingredients into the chai mixture to blend.
4. Stir chai mixture into flour mixture until just blended. Divide batter among prepared pans (about 1/2 c batter per cake mold).
5. Bake cakes until toothpick inserted near center comes out clean, about 25 minutes. Invert immediately onto rack. Cool 10 minutes.
6. Serve with a scoop of vanilla ice cream and drizzle with spiced syrup.
7. For Spiced Syrup:.
8. Stir all ingredients together in a heavy large deep saucepan over medium-low heat until sugar dissolves. Attach a candy thermometer to side of pan (do not allow tip to touch bottom). Increase heat to high. Boil without stirring until thermometer reads 220 degrees farenheit, occasionally swirling pan and brushing down sides with wet pastry brush, about 12 minutes (time will vary depending on pan size). Strain syrup into medium bowl. Cool to room temperature.
Title: Lemon Squares
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1/2 butter
- 2 eggs
- 3 lemon juice
- 2 flour
- 1/4 baking powder
- powdered sugar
Instructions:
1. Preheat oven to 350º.
2. In medium bowl, combine 1 1/2 cup flour, and 1/4 cup sugar.
3. Cut in butter until mixture resembles coarse crumbs.
4. Press onto bottom of 8x8 pan.
5. Bake 15-20 minutes or til edges are browned.
6. In medium bowl, combine eggs, remaining 3/4 cup sugar, lemon juice, 2 Tbsp flour, and baking powder.
7. Pour over hot crust.
8. Sprinkle with almonds, if desired.
9. Bake 18-20 minutes more or til set.
10. Cool completely on wire rack.
11. Sprinkle with powdered sugar.
12. Drizzle with melted preserves, if desired.
Title: Ruby Pears in a Golden Cage
Ingredients:
- 5 unbleached all-purpose flour
- 1/4 salt
- 1 sugar
- 1/2 turmeric
- 1 unsalted butter
- 1 shortening
- 1/4 apple cider vinegar
- 3 -4 pears
- 2 granola cereal
- 1 butter
- 2 honey
- 2
- 1
Instructions:
1. Combine the flour, salt,sugar and turmeric in a bowl.
2. Add the butter and shortening and cut in until mixture resembles coarse crumbs.
3. Mix the vinegar and cold water and add, one tablespoon at a time, to the flour mixture, stirring with a fork until just combined. Wrap in plastic and chill 1 hour.
4. Preheat oven to 350 F, ideally with a baking stone.
5. Use a melon baller to scoop out the pear seeds, leaving a small hole.
6. With a paring knife, carefully notch out the stem.
7. In a small dish mix the granola and butter. Place evenly into the cavity of each pear half and set aside.
8. Melt the jam and honey together, set aside.
9. Roll out <U+2154> of the pastry on a floured surface to ¼” thick and divide into 4 pieces, each just large enough for a pear half.
10. Flip the pear halves onto each pastry square and brush with jam mixture.
11. Roll out the remaining pastry to <U+215B>”-¼” thick and cut into strips.
12. Form strips into a lattice over each pear, pressing to seal at the bottom.
13. Use a knife to trim around the pears, and form stems and leaves with the excess crust.
14. Bake until pie crust is golden and juice is bubbling out from pears, about 20 minutes if your pear is very ripe, up to 40 with firm pears.
Title: Mimi's Whoopie Pie Filled Chocolate Cupcakes
Ingredients:
- 2 flour
- 3/4 sugar
- 2 baking soda
- 2 baking powder
- 1 milk
- 1 vanilla
- 1/2 eggs
- 1 salt
- 2 flour
- 1 milk
- 1 salt
- 4 sugar
- 1 Crisco shortening
- 1 vanilla
- 1
- 2 1/2 - 3
Instructions:
1. You will also need a parchment decorating bag (or bag of some kind) and a jelly donut filling tip (or long tip of some kind).
2. In a large bowl mix all of the cake batter together except for the coffee.
3. After it is mixed well, add the hot coffee, mixing well again.
4. Put into paper-lined cupcake tins.
5. Bake at 375 degrees for about 15-20 minute till done.
6. Cool the cupcakes before filling.
7. While cupcakes are baking prepare the filling.
8. In a jar shake together the flour, milk, and salt.
9. Put this into a saucepan, and on a medium heat, cook till you have a thick paste, stirring constantly.
10. Let cool.
11. In a mixer, combine the sugar, shortening, and vanilla and beat well, about 5-7 minutes so that the sugar and shortening are well blended.
12. Add the flour paste and whip for another 5-7 minutes.
13. The more you whip the fluffier it gets.
14. Using parchment bags for cake decorating or other bag that you have and a jelly donut filling tip, fill the bag with the the filling.
15. Insert the tip into the center of each cupcake and squeeze until the cupcake cracks open.
16. Enjoy!
Title: Dessert Jaffles
Ingredients:
- 2 butter
- 1/2 brown sugar
- 1/2 cinnamon
- 1/2
- 2
Instructions:
1. Plug in sandwich maker to get warm.
2. Butter bread and place buttered sides together.
3. Mash up the peach halves and combine with brown sugar, spoon onto slice of bread.
4. Lay slice onto sandwich maker, and then the other slice goes on top. Ensure buttered sides are facing outwards.
5. Cook for 5 minutes or until bread is golden.
6. Serve HOT.
Title: Homemade Wonton Wrappers
Ingredients:
- 1 egg
- 2 flour
- 1/2 water
- 1/2 salt
Instructions:
1. In a small bowl, beat the egg and add the water.
2. In a medium bowl add flour and salt and create a hole in the middle. Add the egg-water mixture and mix well. If the mixture is too dry add some more water, one teaspoon at a time, until a pliable dough has formed.
3. On a floured surface, knead the dough until elastic. Then cut it into two separate balls and cover them with a damp cloth for 10 minutes.
4. Cut each ball into 4 equal pieces. Roll the pieces into squares and store them in the freezer in a Tupperware and use them whenever needed.
Title: Apricot Custards
Ingredients:
- 1 eggs
- 1 egg substitute
- 1/2 nonfat milk
- 1 sugar
- 1/4 Splenda sugar substitute
- 1/8 vanilla
- 1 cardamom
Instructions:
1. Slice 2 of the apricot halves for garnish and set aside.
2. Chop the remaining apricots and drain on paper towels.
3. Place two 6-oz custard cups in a shallow baking pan and divide the chopped apricots between them.
4. Combine the egg, milk, sugar, vanilla and almond extract in a small bowl, beat lightly with a wire whisk.
5. Pour the egg mixture over the fruit, sprinkle with cardamom.
6. Place the baking pan on oven rack and pour boiling water around the custard cups to a depth of 1 inch.
7. Bake at 325 degrees for 30 to 35 minutes or until a knife inserted near center comes out clean.
8. Remove the cups from water, garnish with reserved fruit pieces and serve warm.
Title: Norwegian Gold Cake
Ingredients:
- 1 butter
- 1 2/3 all-purpose flour
- 5 eggs
- 1 1/2 sugar
- 1 1/2 baking powder
- 1/2 salt
- 1 vanilla
Instructions:
1. Place butter and flour in a mixing bowl.
2. Mix 5 minutes at low speed.
3. Add eggs, one at a time, beating well after each addition.
4. Sift together sugar, baking powder and salt.
5. Add gradually to creamed mixture.
6. Add vanilla and mix additionaly 2 minutes.
7. Turn into greased and floured 10 inch tube or Bundt pan.
8. Bake at 325 degrees for 1 hour.
Title: Old-Fashioned Cream Puffs With Chantilly Cream Filling
Ingredients:
- 1 water
- 1/2 butter
- 1 1/4 all-purpose flour
- 1/4 salt
- 5 eggs
- 1 confectioners' sugar
- 2 apricots
- 4 peach brandy
- 2 confectioners' sugar
- 2
Instructions:
1. Combine water and butter in a heavy saucepan and place over medium heat. Cook until butter is melted and water comes to a boil.
2. Add all the flour and salt.
3. Stir vigorously with a wooden spoon until mixture is smooth and leaves side of pan, forming a ball.
4. Turn off heat and add first egg. Beat until well mixed. (You can use an electric mixer to beat in eggs.
5. Continue adding eggs, one at a time, beating well after the addition of each egg.
6. Add the egg white last.
7. Beat until smooth.
8. Cover lightly and let stand until cool.
9. Spoon pastry into icing bag with a 1-inch plain piping tube attached and pipe into large puffs on a lightly-greased baking sheet. Do not place too close together.
10. Bake in a preheated 450 degree oven for 8 minutes. Reduce heat to 350 degrees and bake for 45 minutes longer or until dry.
11. Do not under cook or they will "fall" and be unrecoverable.
12. As soon as the puffs have been removed from the oven, make a slit in the side of each.
13. Let cool thoroughly on wire racks.
14. Filling: Whip the cream with an electric mixer until stiff peaks form. Add confectioners' sugar, 1 tablespoon at a time, beating gently. Add the brandy, a small amount at a time. Fold in the egg white gently, but thoroughly.
15. Make a small hole in the side of each puff with the tip of a small knife.
16. Pipe whipped cream into each puff.
17. Dust generously with confectioners' sugar.
Title: Holiday Ambrosia Fruit Fluff
Ingredients:
- 2 1/2 fresh cranberries
- 3/4 sugar
- 3 mini marshmallows
- 2 red apples
- 2 1/2 seedless grapes
- 1 pineapple tidbits
- 1 pecans
- 2 -3
- 1/4
Instructions:
1. In a small bowl toss the cranberries with sugar; set aside for 30 minutes at room temperature.
2. In a large bowl combine the marshmallows with chopped apples, grape halves, pineapple and chopped pecans.
3. Add in the sugar-coated cranberries and toss to combine.
4. Fold in the Cool Whip topping.
5. Cover and chill until ready to use.
6. Before serving sprinkle with coconut.
Title: Blueberry and Nectarine Cobbler
Ingredients:
- 6 nectarines
- 2 fresh blueberries
- 1 sugar
- 1 dry tapioca
- 2 unsalted butter
- 1 1/2 all-purpose flour
- 1/3 sugar
- 2 1/4 baking powder
- 1/2 fine salt
- 6 unsalted butter
- 1 egg
- 1/2 heavy cream
- vanilla ice cream
Instructions:
1. Position a rack in the middle of the oven and preheat to 375 degrees F.
2. For the fruit: Halve the nectarines along their natural seam, but leave skins on. Cut each half into 3 wedges. Toss nectarines with blueberries, sugar, and tapioca and put into a buttered 9-inch round gratin or casserole dish. Dot the top of the fruit with the pieces of butter.
3. For the cobbler top: Whisk the flour, sugar, baking powder, and salt in a medium bowl. Rub in 2 tablespoons of the butter with your fingertips until no visible pieces remain. Rub in the remaining 4 tablespoons butter just until it is in even, pea-size pieces. Whisk together the egg and cream and stir into the dry ingredients to make a shaggy, loose dough.
4. Spoon large spoonfuls of dough on top of the fruit in clumps (it should look like rough, old-fashioned cobblestones, hence the name cobbler). Bake until golden brown and a toothpick inserted in the center of the topping comes out clean, about 1 hour. Cool cobbler on a rack, about 20 minutes.
5. Serve warm or room temperature, with vanilla ice cream or whipped cream, if desired.
Title: Glazed Prune Cake
Ingredients:
- 1 sugar
- 1 1/2 buttermilk
- 1 eggs
- 3 self-rising flour
- 2 baking soda
- 1 nutmeg
- 1 cinnamon
- 1 vanilla extract
- 1 salt
- 1 prune
- 1 sugar
- 1 buttermilk
- 1 vanilla extract
- 1/2 baking soda
- 1/2
Instructions:
1. Combine the dry ingredients in a large mixing bowl.
2. Add all the remaining ingredients and mix well.
3. Pour the batter into a greased and floured 13x9 pan and bake at 350 degrees for 50 minutes.
4. While the cake is baking, combine all the glaze ingredients in a small saucepan and cook slowly over medium heat until thickened slightly.
5. When the cake is done, remove it from the oven; prick holes over the surface of the hot cake with a fork, and pour the glaze over the top.
6. Cover and allow to cool slightly before serving (this allows the glaze to soak down into the cake).
Title: Chocolate Spoons
Ingredients:
- 1 chocolate
- 2
Instructions:
1. melt chocolate in microwave in 30 second intervals.
2. put sprinkles in silicon mold.
3. pour melted chocolate in over the sprinkles.
4. place in freezer until set.
5. ENJOY!
Title: Easy Vegan Apple Crisp
Ingredients:
- 4 tart apples
- 3/4 sugar
- 1/2 flour
- 1 cinnamon
- 1 1/2 rolled oats
- 1/3 margarine
Instructions:
1. Preheat the oven to 350°F.
2. Peel the apples, if desired, then core and slice them thinly. Toss with 1/2 cup sugar, 1 tablespoons flour, and cinnamon. Spread evenly in a 9-inch-by-13-inch baking dish.
3. Mix the rolled oats with the remaining flour and sugar. Add the Spectrum Naturals Spread or margarine and work the mixture until it is uniformly crumbly. Sprinkle evenly over the fruit.
4. Bake for 45 minutes, until lightly browned. Let stand 10 minutes before serving.
Title: Best Ever Granola Bars
Ingredients:
- 1 sweetened condensed milk
- 1/4 butter
- 2 margarine
- 1 rolled oats
- 1 sunflower seeds
- 3/4
- 1
Instructions:
1. You seriously can switch it up however you like. for chewier bars, use 3 cups oats and no rice krispies. I usually throw in a little vanilla, peanut butter, sesame seeds, any other chopped nuts, a couple tablespoons of brown sugar, a sprinkle of cinnamon, maybe some coconut or raisins.
2. mix all together.
3. grease a small cookie sheet and flatten down (if the pan is too large, just use half of it, the bars won't spread).
4. Press down firmly.
5. Bake on 325 degrees for about 20 minutes (just browned around the edges). Bake longer if you prefer crispier bars.
Title: Newborn Ginger Babies I (Espresso)
Ingredients:
- 2 all-purpose flour
- 1/4 instant espresso powder
- 3 ground ginger
- 1 salt
- 3/4 baking powder
- 1/2 unsalted butter
- 1 light brown sugar
- 1 eggs
- 4 fresh ginger
- 2 light molasses
- 2 lemon peel
Instructions:
1. Heat oven to 350°F Grease and flour a mini muffin pan. Combine flour, espresso powder, cocoa, ginger, salt and baking powder in large bowl. Beat butter and brown sugar in large mixer bowl on medium-high speed until light and fluffy.
2. Reduce speed to medium; add eggs one at a time, beating 1 minute after each addition. Beat in grated ginger and molasses. Fold in dry ingredients with a rubber spatula just until blended. Divide batter among prepared pans. Bake 10 minutes or until done.
3. Cool in pans on wire rack 10 minutes. Invert cooled cakes and top with whipped cream and candied lemon peel.
Title: Brulee Ww Friendly
Ingredients:
- 1/3 fat free egg substitute
- 1/2 fat-free evaporated milk
- 1/2 brown sugar
- 3 brown sugar
- 1 vanilla extract
- 1 1/2 granulated sugar
- 1 1/4
- 4
Instructions:
1. Preheat oven to 325 degrees. In a medium pot, combine milk, half & half, and brown sugar. Bring to medium heat on the stove. Stir and cook until the sugar has dissolved and mixture is hot. Stir in the powdered creamer, blending well. Remove from heat.
2. In a large bowl, mix the egg substitute and vanilla extract together. Gradually whisk in the hot milk mixture. Set four 4-ounce baking ramekins or custard cups in a deep baking dish. Evenly distribute the custard mixture into the cups.
3. Carefully pour hot water into the baking dish, around the cups, being careful not to splash any water into the custard (or on your self!). The water should come about halfway up the outsides of the custard cups. Carefully transfer pan to the oven, and bake for about 28 minutes, until custards are set.
4. Remove from the oven, cool, and refrigerate custard cups until completely chilled. Once ready to serve, top each custard cup with 1 teaspoons white sugar. Using a hand-held butane kitchen torch, caramelize the sugar (in other words, blast with fire 'til browned). Enjoy! MAKES 4 SERVINGS.
Title: Berry Trifle
Ingredients:
- 2 mixed berries
- 1/4 heavy cream
- 1/4 confectioners' sugar
- 1/4 vanilla extract
- 2 mascarpone cheese
- 1/4 lemon, zest of
- 1 1/2 mint sprigs
- 1/2
- 1
- 2
Instructions:
1. Place all berries in a glass bowl and combine with superfine sugar, orange juice and liqueur. Mix gently and refrigerate for at least 1 hour or up to 3 hours to macerate NOTE: if using strawberries hull and slice prior to mixing. Also set aside a few of each berry to be used later for garnish.
2. While berries are macerating, cut pound cake into 1 in cubes and set aside.
3. Using a electric hand mixer, beat together the cream, confectioners' sugar and vanilla until soft peaks form.
4. In a separate larger bowl, beat the mascarpone withe the hand mixer, until soft. Mix in lemon zest in last 10 sec.
5. Fold the whipped cream into the whipped mascarpone/lemon mixture.
6. Use a footed glass trifle bowl or a flat bottomed glass bowl ( at least 9in in diameter and 6 in deep), place a single layer of the pound cake cubes in the bottom of the bowl.
7. Spoon 1/3 of the macerated berries over the cake.
8. Next spread 1/3 of the mascarpone mixture over the berries. Using a piping bag helps avoid disrupting the cake and berries below.
9. Repeat the layers twice so the top layer is of the mascarpone mixture.
10. Cover with plastic wrap and refrigerate for a minimum of 4 hours to set. May leave for up to 24 hours in the refrigerator.
11. Just before serving, garnish top with mint leaves and whole berries.
Title: Apple Cider Doughnuts
Ingredients:
- 1 apple cider
- 5 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 1/4 salt
- 1/4 nutmeg
- 1 1/2 ground cinnamon
- 4 unsalted butter
- 1 1/2 granulated sugar
- 1/4 brown sugar
- 2 eggs
- 1 vanilla extract
- 1/2 buttermilk
- 1 apples
- tart cooking apple
Instructions:
1. Place apple cider in a small saucepan over high heat and reduce to 1/2 cup; remove from heat and reserve. In a large bowl, sift together the flour, baking powder, baking soda, salt, nutmeg and 1/2 teaspoon cinnamon.
2. Using an electric mixer fitted with a paddle, mix together the butter, 1 cup granulated sugar and the brown sugar, until creamy. Mix in eggs one at a time. Mix in vanilla, buttermilk and reserved cider.
3. Scrape down bowl and add sifted flour mixture. Mix just until blended. Remove bowl from mixer, add apple, and mix well by hand. Cover and refrigerate for 30 minutes.
4. On a lightly floured work surface, roll out dough to a rough disk about 1/2-inch to 3/4-inch thick. Cut dough using a 2 1/2-inch doughnut cutter. Reserve “holes.”.
5. Fill a wok or deep fryer with oil and heat to 300 degrees. Putting three or four doughnuts in at a time, fry until deep golden brown on each side, about 5 minutes total. Drain on a platter lined with paper towels. Fry holes separately. In a small bowl, combine remaining 1/2 cup sugar with remaining 1 teaspoon cinnamon. Dust doughnuts with cinnamon sugar and serve warm. If desired, serve with Blueberry Ginger Jam (Recipe #403679) for dipping or spreading.
Title: Banana Cake (Eula's)
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 1 flour
- 1/2 baking soda
- 2 salt
- 1 vanilla
- 1/4
- 1
Instructions:
1. Mix shortening, sugar, eggs & bananas.
2. Separately mix flour & soda together.
3. Alternately add milk, flour & soda to shortening, sugar, etc.
4. Add soda, salt and vanilla.
5. Bake at 350 degrees for one hour.
Title: Miracle Pound Cake
Ingredients:
- 1 -2 butter
- 1/2 sugar
- 3 eggs
- 4 Soft Silk flour
- 3 Swans Down cake flour
- 1 milk
- 1 vanilla flavoring
Instructions:
1. First with mixer cream until fluffy butter, Crisco, sugar, eggs.
2. Now with wooden spoon add flour and milk to mixture mixing a little at a time alternating until mixture is smooth add vanilla.
3. Lightly spray a tube pan or an angel food cake pan.
4. Pour batter into pan.
5. Shake pan to smooth batter even.
6. Place in a cold oven.
7. Set temperature at 300°F degrees.
8. Bake for 1 1/2 hours.
9. Insert toothpick--when inserted comes out dry cake is done check at 1 1/2 hours.
Title: Raspberry Angel Food Cake
Ingredients:
- 16 vanilla extract
- 1/2 raspberry gelatin powder
- 1/2 frozen unsweetened raspberries
- 3 sugar
- 12
- 1
Instructions:
1. Prepare cake mix according to directions.
2. Stir in almond and vanilla extracts.
3. Grease a 10" tube pan.
4. Spoon 2/3 of the batter into the prepared pan.
5. Add the raspberry gelatin powder to the remaining batter and drop by tablespoons over the batter in the tube pan.
6. Use a knife to make a swirled pattern in the batter.
7. Bake cake according to the directions on the package.
8. Cool completely on a wire rack (at least 1 hour).
9. Combine the sugar and raspberries in a bowl
10. Slice the cake and serve topped with raspberries.
Title: Easy Apple Cake
Ingredients:
- 1 self rising flour
- 1 sugar
- 1 apple
- 1 cinnamon
- 1 vanilla
- 1 egg
- 1/4 butter
- margarine
Instructions:
1. Preheat oven to 350 degrees.
2. Combine dry ingredients in a large bowl.
3. Add chopped apple and mix to combine.
4. Add egg, vanilla, and butter and mix well.
5. Grease an 8 x 11 pan with cooking spray.
6. Pour batter into pan.
7. Bake for 30-40 minutes or until a toothpick comes out clean.
Title: White Chocolate Strawberry Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 Jell-O pudding mix
- 1 1/3 strawberry
- 1 Cool Whip
- 1 strawberries
- 1
- 25
Instructions:
1. Prepare strawberry mousse in medium bowl according to directions on package.
2. Cool in fridge about 2 hours.
3. Prepare cake mix according to directions on box.
4. Bake in 2- 8" pans.
5. Cool cakes completely.
6. Prepare white chocolate jello pudding in small bowl as directed , let stand 5 minutes.
7. In large bowl stir together white chocolate jello pudding, strawberry mousse and cool whip.
8. Slice strawberries up in half then in half again.
9. Once cake is cooled, place a thin layer of mixture around the first cake then lay strawberries on top then place second cake on top and cover with remaining mixture on top and around the cake.
10. Place another layer of strawberries on top of cake.
11. Keep in fridge.
12. You will have mixture left over.
Title: Socker Kaka ( Calla Lilies)
Ingredients:
- 3 eggs
- 3/4 sugar
- 1/8 salt
- 1 flour
- 1 baking powder
- 1 vanilla extract
- Candied Lemon, Orange or Grapefruit Peel
Instructions:
1. Preheat oven to 400F and grease your cookie sheets.
2. Sift dry ingredients together.
3. Beat eggs stiff; add sifted ingredients.
4. Beat two minutes; add vanilla.
5. Drop by spoonfuls on prepared cookie sheet, two inches apart (allow 4 per sheet).
6. Bake until delicately browned.
7. Remove at once and roll into a cone shape.
8. Turn folded side down to cool.
9. Fill with lightly sweetened whipped cream and use a strip of candied orange peel for the center.
10. Serve immediately or store in refrigerator.
Title: Chocolate Chip Marzipan Cake
Ingredients:
- 115 butter
- 150 light muscovado sugar
- 2 light brown sugar
- 3 eggs
- 150 cocoa powder
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 125 salt
- 4 marzipan
- chocolate chips
- chocolate
Instructions:
1. Preheat oven to 180°C.
2. Grease and flour a 20 x 11 cm (8" x 4") loaf pan and line the bottom with parchment paper.
3. Cream butter and sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Sift in flour, baking powder, salt and cocoa powder, fold in the batter.
6. Mix chopped marzipan and chocolate chips in a bowl; set aside about 4 tablespoons and fold the rest into the cake batter mixture.
7. Pour batter into the prepared pan, level the top and sprinkle the reserved marzipan and chocolate chips on top.
8. Bake in the preheated oven for 45-50 minutes, or until risen and firm. Cool in the pan for a few minutes before turning out to a wire rack to cool completely.
Title: Banana Delight
Ingredients:
- 20 sugar
- 1/2 ground cinnamon
- 1/2 firm bananas
- 8 butter
- 1/3 margarine
- vanilla ice cream
Instructions:
1. In a bowl, add the vanilla wafer crumbs, sugar, and cinnamon; stir to combine.
2. In a skillet, over medium heat, saute the banana slices in butter for 1 minute.
3. Sprinkle the bread crumb mixture over the bananas; cook stirring occasionally, for 3 minutes or until heated through.
4. Serve warm over ice cream.