lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Lemon Meringue Tartlets
Ingredients:
- 4 cream of tartar
- 1/2 sugar
- 1 lemon yogurt
- 1 strawberry
- 1
Instructions:
1. Heat oven to 274*F.
2. LIne a cookie sheet with parchment paper or foil.
3. In large bowl, beat egg whites and cream of tartar at medium speed until soft peaks form.
4. Add sugar 2 TBS at a time, beating at high speed until stiff glossy peaks form and sugar is almost dissolved.
5. Fill large decorating bag with large star tip.
6. Pipe meringue onto paler lined cookie sheet in spirals to form 6 round bases about 3 inches in diameter.
7. Pipe a border of rosettes around each base.
8. (This forms the raised edge to hold the filling).
9. Bake at 275*F for 35 minutes.
10. For softer meringues, remove pan from oven immediately.
11. Cool on wire rack.
12. For dry crisp meringues, turn oven off and leave meringues in oven with door closed for 2 hours or overnight.
13. Carefully remove meringues from paper; place on serving plates.
14. Just before serving, spoon yoghurt into center of each meringue; top with strawberries.
15. Store in refrigerator.
Title: Whole Wheat Pound Cake
Ingredients:
- 1/2 turbinado sugar
- 1/3 honey
- 1/3 low-fat plain yogurt
- 1/2 butter
- 2 eggs
- 1/2 low-fat milk
- 1 vanilla
- 1 1/2 whole wheat flour
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Mix sugar, honey, butter, eggs, yogurt and vanilla in bowl.
3. Stir to mix ingredients well.
4. Add flour and baking powder alternately with milk.
5. If adding fresh fruit or carob chips or chocolate chips, or whatever, add now.
6. Mix well.
7. Spoon batter into greased mini loaf pans or one larger one.
8. Bake for approximately 50 -70 minutes (I don't remember the exact time it took).
9. Check with toothpick for doneness; they will get golden brown on top.
10. Cool for 20 minutes to eat warm or cool to room temp then place in fridge, covered.
Title: Best Ever Carrot Cake
Ingredients:
- 2 plain flour
- 2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 1/2 cinnamon
- 4 eggs
- 1 1/2 caster sugar
- 2 carrots
- 2 3/4 crushed pineapple
- 1 walnuts
- 3/4 pecans
- 1 butter
- 1/2 cream cheese
- 1 vanilla essence
- 1 1/2 icing sugar
- 1
Instructions:
1. Sift together all dry ingredients.
2. In large bowl, stir together sugar, eggs and oil with wooden spoon until well blended, about 5 minute.
3. Add flour mixture a little at a time, mixing well after each addition.
4. Add carrots, nuts, pineapple and coconut and blend thoroughly (squeeze juice from carrots and pineapple).
5. Bake in greased and lined springform pan for about 60 to 90mins @ 180°C.
6. Cream cheese frosting - cream butter, cream cheese and vanilla. Add icing sugar a little at a time and blend well. Add a tsp of milk if the mixture too thick.
Title: White Chocolate Brownies
Ingredients:
- 2 unsalted butter
- 1/2 unsalted butter
- 2 white chocolate chips
- 2 eggs
- 1 salt
- 1/2 salt
- 1/2 sugar
- 1/2 vanilla
- 1 all-purpose flour
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly butter an 8 inch square pan with the 2 tablespoons of unsalted butter.
3. Melt 1/2 cup of unsalted butter in a small sauce pan over low heat. Add 1/2 cup of white chocolate chips and stir constantly until chocolate is creamy/melted.
4. In a bowl break open the two large eggs, add the pinch of salt, and mix using an electric mixer on high until frothy. Gradually add 1/2 cup of sugar and mix until your mixture is pale yellow.
5. Add butter/white chocolate mix, 1/2 teaspoon of salt, 1/2 teaspoon of vanila, 1 cup of all purpose flour and mix until your mixture is well mixed and creamy.
6. Take 1 and 1/2 cups of white chocolate chips and place in a pot, constantly stirring over low heat until all chips are melted.
7. Once chips are melted add to other mixture and mix until well combined.
8. Pour mixture into prepared pan.
9. Bake for 45 minutes or until you can stick a knife in and it comes out clean.
10. ***Note if the top of the brownies seem to be browning to quickly, you may want to cover the top with foil.
11. Cool brownies.
12. Cut into 16 squares.
Title: Triple Lemon Cupcakes
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 lemons
- 3 real butter
- 2 vanilla extract
- 1 lemons
- 1 powdered sugar
- 1 1/2 milk
- 2
- 5
- 2 -3
Instructions:
1. Cupcakes: Heat oven to 350°F Line muffin pans with paper baking cups for cupcakes.
2. Beat cake mix, water, oil and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide evenly among cupcakes (2/3 full).
3. Bake for 21-26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan.
4. Icing: Cream butter and then add lemon or vanilla extract and lemon zest.
5. Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.
6. Assembly: Using a small paring knife. cut a small "cone" out of the top center of each cupcake. Partially fill the hole with lemon curd. Cut off the bottom portion of the cone and place the top back in the hole covering the lemon curd. (The "plug" should be level with the top of the cupcake.).
7. Spread or pipe prepared icing onto each cupcake.
Title: Arabic Fried Macroons
Ingredients:
- 1 1/2 flour
- 1/3 semolina
- 1/3 water
- 1 sugar
- 3/4
- 1 1/2
Instructions:
1. Mix flour and semolina in a deep pot.
2. Add butter (hot) and mix it well together.
3. Place yeast in a warm water with sugar till dissolve .Add the yeast mixture to the flour mixture.
4. Add the water and mix it well until you got firm dough, leave to rest for 10 minutes, roll out and cut into a small finger’s shape. Press on each finger on a grater to take the curved shape with the groves of the grater.
5. Fry in a hot oil.
6. Remove from fryer and place on a kitchen towel, dip in the syrup. Remove to get rid of excess syrup and serve.
Title: Portuguese Cut out Cookies
Ingredients:
- 6 eggs
- 1 1/2 granulated sugar
- 1 lemon juice
- 1 lemon rind
- 1 baking powder
- 6 all-purpose flour
- 1/2 salted butter
- 1/2 egg
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, beat the eggs and sugar together until thoroughly combined. Add the flour, baking powder, lemon juice, lemon rind and ammonia then mix well.
3. Blend in the melted butter and oil until thoroughly combined, of rolling consistency.
4. On a lightly floured surface, roll out some of the dough 1/4 inch thick then cut into desired shapes. Brush the cookies with the egg wash.
5. Bake 12 - 16 minutes or until lightly coloured.
Title: Root Beer Cookies
Ingredients:
- 1 dark brown sugar
- 4 margarine
- 4 unsalted butter
- 1 egg
- 1 vanilla extract
- 1/2 baking soda
- 1/2 salt
- 1 3/4 flour
- 2 confectioners' sugar
- 2 unsalted butter
- 5 1/3 water
- 2 -4
- 1
Instructions:
1. For the cookies: In a large bowl, using a stand mixer or an electric hand mixer on medium speed, beat the brown sugar, margarine, butter and egg for several minutes until well blended and fluffy. Reduce the speed to low and add the vanilla extract, baking soda, salt, the flour in increments, and the root beer concentrate. The batter will be stiff. Cover and refrigerate for 1 hour.
2. Preheat the oven to 375 degrees. Line several large baking sheets with parchment paper. Drop the dough by teaspoonfuls, spaced about 2 inches apart (the cookies will spread), onto the prepared sheets. Bake for 6 to 8 minutes. Transfer to a wire rack to cool completely.
3. For the icing: In a medium bowl, combine the confectioners' sugar with the butter and mix well. In a measuring cup, combine the water and root beer concentrate; add to the sugar-butter mixture and mix well, adding more water as needed to reach the desired consistency. Spread on the cooled cookies. Let set for about 30 minutes before serving.
Title: Almond Poppy Seed Kuchen
Ingredients:
- 4 milk
- 1 1/3 granulated sugar
- 1 unsalted butter
- 1/2 almond paste
- 1 eggs
- 7 1/4 honey
- 2 cinnamon
- 1 poppy seeds
- 1 all-purpose flour
- 2 1/2 granulated sugar
- 2 1/4 vanilla extract
- 1/2 egg
- 1 unsalted butter
- 1/2
- 1
Instructions:
1. For the dough, put flour in a bowl, make a well in center. Add 1/2 cup sugar and 1 egg and vanilla. Cut up 1/2 cup plus 1 Tbsp butter and place around edges of well. Start from the middle and knead the dough together until smooth. Place in refrigerator 30 minutes.
2. Bring milk, sugar, butter, almond paste, eggs honey and cinnamon to a boil over medium heat, stirring continuously.
3. Add cream of wheat and cook until done, about 5-7 minutes. Stir often Remove from heat, stir in poppyseed, mix well. Set aside.
4. Roll out 3/4 of the dough to fit 9x13-inch pan, or two smaller ones. Put dough in pan, smoothly up the sides. Prick lightly with a fork.
5. Bake 10-15 minutes in a 350 degree oven, until done, but not brown. Remove from oven, add poppyseed mixture.
6. Roll out rest of dough, cut into strips to make a lattice on top of the poppyseed mixture.
7. Brush lattice with beaten egg yolk, return to oven for 20 minutes, no more. Remove from oven and brush lattice with warmed apricot jam or preserves.
Title: Chocolate Kiss Bon-Bon Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 2 1/4 all-purpose flour
- 1/4 salt
- 1 egg
- 1/4 vanilla extract
- 1
Instructions:
1. Preheat oven to 350.
2. Beat butter and sugar in large bowl with electric mixer on medium speed, or mix by hand.
3. Stir in flour, salt, egg, vanilla and a few drops of food color.
4. Wrap JUST enough dough around the chocolate kiss to cover it. Form into a small ball and place on cookie sheet.
5. Refrigerate the cookies and cookie sheet for at least 10 minutes.
6. Bake 10 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack.
Title: Awesome Chocolate Cupcakes
Ingredients:
- 1 1/3 all-purpose flour
- 1/4 baking soda
- 2 baking powder
- 3/4 salt
- 1/8 sugar
- 1 1/2 butter
- 3 eggs
- 2 milk
- 1 vanilla extract
- 3/4
Instructions:
1. Preheat oven to 350*. Line a muffin pan with paper liners.
2. Sift together flour, baking soda, baking powder, cocoa, and salt. set aside.
3. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs and stir in vanilla. Add the dry mix alternately with the milk.
4. Fill muffin cups 3/4 full. If there's any empty cups, take liners out and fill with a little water. This prevents your pan from burning.
5. Bake 15 - 17 minutes. Cool in the pan before transferring to a wire rack.
Title: Low Fat Carrot Cake
Ingredients:
- 1/4 unsweetened applesauce
- 1/4 prune puree
- 1/2 crushed pineapple
- 2 eggs
- 1 1/2 whole wheat flour
- 1 baking powder
- 1 baking soda
- 1 cinnamon
- 1/2 pumpkin pie spice
- 1/4 salt
- 1 carrot
Instructions:
1. In medium bowl beat together eggs, pineapple, prunes, and applesauce.
2. In bowl 2 stir togetehr flour, powder, soda, sat, spice, and Splenda (if using it).
3. Stir carrots into liquid mix.
4. Stir in flour mix.
5. Bake in greased and floured 8x8 pan for 45-50 minutes or until cake pulls away from pan. (I used pam flour spray).
Title: Asian Banana Cake
Ingredients:
- 135 flour
- 2 baking powder
- 2 eggs
- 1 sugar
- 125
- 1/8
- 65
- 200
Instructions:
1. Preheat oven to 360°F; line a 9x5 inch loaf pan entirely.
2. Whisk flour and baking powder together in a bowl and set aside.
3. Beat eggs and sugar till very, very light and creamy. Pour in mashed bananas and continue beating with electric mixer till very thick. I usually beat it for 10 minutes. It is essential to mix it well.
4. Using a hand whisk, mix in the flour mixture till everything is nice and homogenous.
5. Next, fold in the banana essence and oil and mix well.
6. Pour into your prepared pan and bake for around 35 - 40 minutes. Do check at 35 minutes, in case your oven is faster than mine!
Title: Chocolate Raspberry Pillows
Ingredients:
- 1 puff pastry sheets
- 2 water
- 2 frozen raspberries
- 3/4
- 2
Instructions:
1. Thaw pastry sheets at room temperature 30 minutes.
2. Unfold 1 pastry sheet on a lightly floured surface. Roll into approximately 16" square. Mix egg yolks and water. Brush pastry lightly with egg mixture. Cut pastry sheet into sixteen 4"x4" squares. Place 1 teaspoon chocolate and 1 heaping tbls. raspberries in center of each square. Fold over one corner diagonally to form a triangle and press firmly on both edges to seal. Press down along sealed edges with tines of a fork, and prick once in center. Repeat with remaining pastry sheet, chocolate and raspberries. Brush all with remaining egg mixture.
3. Place filled pastries among 3 large ungreased or parchment-lined baking sheets. Freeze until firm, about 15 minute Preheat oven to 375°F
4. Bake for 15 minutes or until puffed and golden. Serve warm, sprinkled with confectioners' sugar.
5. Makes 32 pastries.
Title: Italian Cannoli Ricotta Cheese Filling
Ingredients:
- 2 ricotta cheese
- 4 Cool Whip
- 8 powdered sugar
- 1 -2 vanilla
- walnuts
Instructions:
1. Whip the ricotta to a smooth consistency.
2. Add the cool whip and powdered sugar.
3. Whip again to combine ingredients, scrapping down the side of the bowl during mixing.
4. Chill for a few hours before filling your shells.
5. I like to split the filling into three bowls and mix in some chopped nuts in one bowl, mini chocolate chips in another and leave the third one plain.
6. To fill the cannoli's, I find it easiest to fill a decorators bag and pipe the filling into the shells.
7. Sprinkle the ends of the cannoli's with nuts and or sprinkles.
8. Dust the tops of the cannoli's with powerdered sugar.
9. Serve immediately.
Title: Mocha Whiskey Cake
Ingredients:
- 1 -2 unsalted butter
- 3/4 brewed coffee
- 3/4 granulated sugar
- 1 1/2 dark brown sugar
- 1/2 all-purpose flour
- 3/4 baking soda
- 3/4 sea salt
- 2 black pepper
- 1 1/2 ground cloves
- 3/4 eggs
- 1/4 vanilla extract
- 1/4 icing sugar
- 3
- 2
- 1
- 1 -2
Instructions:
1. Heat oven to 325 degrees F.
2. Butter a 10 inch springform pan and dust with cocoa powder.
3. In a medium saucepan warm the coffee, whiskey, 3/4 cup butter, 3/4 cup cocoa. Stir gently until butter is melted.
4. Whisk the sugars (white and brown) into the coffee mixture and stir until dissolved.
5. Remove from heat and allow to cool completely.
6. in a bowl mix together the dry ingredients (flour, baking soda, salt, pepper and cloves).
7. In a small bowl whisk the eggs and vanilla together, then slowly add the eggs to the coffee/cocoa mixture.
8. Mix the dry and wet ingredients together and mix until smooth.
9. Fold in the chocolate chips.
10. Pour the batter into your prepared pan, bake in the preheated over for 55 -60 minutes (or until toothpick inserted into centre comes out clean).
11. Cool on a wire rack, remove from pan and dust with the icing sugar.
12. Enjoy.
Title: Cranberry Eggnog Biscotti
Ingredients:
- 1 all-purpose flour
- 2/3 dried cranberries
- 1 1/2 orange zest
- 1 cinnamon
- 1 nutmeg
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F
2. Lightly spray a cookie sheet with nonstick cooking spray.
3. Break up cookie dough into large bowl; let stand 10 to 15 minutes to soften.
4. Add flour, cranberries, orange zest, cinnamon, nutmeg and vanilla extract to the cookie dough; mix well.
5. Divide dough into two equal halves.
6. On the cookie sheet, shape each dough half into a 12 inch long, 2 inch wide 3/4 inch high rectangle, spacing the dough halves about 3 inches apart.
7. Bake 26-28 minutes or until the logs are deep golden brown.
8. Remove sheet from oven.
9. Using a sharp knife, cut each log into 3/4 inch wide slices.
10. Place slices back on cookie sheet.
11. Bake the slices 5 minutes; remove from oven and turn over.
12. Bake 5 minutes longer.
13. Remove from oven and cool completely.
Title: Grilled Stone Fruit Antipasto Plate
Ingredients:
- 1 brown sugar
- 1 extra virgin olive oil
- 2 fresh lime juice
- 2 vanilla extract
- 2 fresh ground black pepper
- 1/4 salt
- 1/8 black plum
- 1/8 nectarine
- 1 apricot
- 1 mint sprig
- 1
- 1/2
Instructions:
1. Prepare grill.
2. To prepare dressing, combine first 8 ingredients in a small bowl, stirring well with a whisk.
3. To prepare fruit, place fruit on grill rack coated with cooking spray, grill 3 to 4 minutes on each side.
4. Remove from grill.
5. Drizzle fruit with dressing.
6. Garnish with mint sprigs, if desired.
Title: Apple Cranberry Crunch
Ingredients:
- 4 apples
- 1 cinnamon
- 1 whole berry cranberry sauce
- 1 quick-cooking oats
- 1/2 all-purpose flour
- 1 brown sugar
- 1/2 butter
- 1/2 margarine
- pecans
Instructions:
1. Arrange apples in a lightly greased 2-quart baking dish.
2. Sprinkle the apples with cinnamon.
3. Spoon the cranberry sauce over the apples.
4. Combine oats,flour,brown sugar and pecans.
5. Cut in butter until coarse and crumbly.
6. Sprinkle over cranberry layer.
7. Bake at 350 degrees for 30-40 minutes.
8. Serve warm.
Title: White Chocolate Cherry Bread Pudding
Ingredients:
- 4 eggs
- 2 half-and-half
- 1/2 sugar
- 1/2 dried cherries
- 21 dried sweetened cranberries
- 10 white chocolate chips
- 5 sugar
- 1/2 confectioners' sugar
- 1
Instructions:
1. Coat 6-cup baking dish with cooking spray.
2. In large bowl, whisk eggs with half and half, 1/2 cup sugar and almond extract until blended.
3. Stir in pie filling, bread, dried cherries (or cranberries) and chocolate chips.
4. Transfer to prepared 6-cup baking dish. Sprinkle with remaining 1 tablespoon of sugar. Cover; refrigerate 30 minutes to 12 hours. If refrigerated more than 30 minutes, let stand at room temperature 20 minutes before baking.
5. Preheat oven to 350 degrees Fahrenheit. Cover baking dish; bake 30 minutes.
6. Uncover; sprinkle with sliced almonds. Bake uncovered, 35-40 minutes or until set and golden.
7. Let stand 20 minutes before serving. If desired, sprinkle with confectioners' sugar.
Title: Mountain Dew Cake
Ingredients:
- 1 coconut pudding mix
- 1 eggs
- 1 crushed pineapple
- 1 sugar
- 4 margarine
- 1 cornstarch
- 1 1/2 coconut
- 1/4
- 3
- 1
Instructions:
1. Mix all ingredients well and bake in three cake pans for 30-35 minutes at 350 degrees.
2. Let cool before icing.
3. Icing: mix first four ingredients and cook on low heat, stirring constantly.
4. Cook until thickened and allow to cool before icing cake.
5. Sprinkle with coconut or pecans.
Title: Shortbread Meltaways
Ingredients:
- 1 unsalted butter
- 1/2 icing sugar
- 2 vanilla
- 1 3/4 all-purpose flour
- 1/2 cornstarch
- 3/4 baking powder
- 1/4 salt
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Line cookie sheets with parchment paper.
3. Beat butter, icing sugar and vanilla until creamy.
4. In a separate bowl, combine flour, corn starch, baking powder and salt;stir half into butter mixture.
5. Stir in toffee bits and remaining flour mixture.
6. Roll heaping tablespoons of dough into balls and place on prepared cookie sheets about 2 inches apart.
7. Bake in preheated oven for about 15 minutes or until lightly golden.
8. Let cool on pan for about 5 minutes and dust with more icing sugar, if desired.
Title: Ice Cream Cupcakes
Ingredients:
- 1 strawberry ice cream
- 4 heavy cream
- 2 sugar
- 1 vanilla extract
- 2 heavy cream
- 1 sugar
- 1 vanilla extract
- 2
- 1
Instructions:
1. Combine whipped cream ingredients in medium bowl. Using electric mixer fitted with whisk attachment, beat, gradually increasing speed from low to high, until cream just holds stiff peaks. Do not overwhip. Whipped cream will keep, covered in plastic wrap and refrigerated, for up to 6 hours. Whisk whipped cream for a couple of seconds before using it.
2. Cut cake and spread jam:.
3. Arrange 12 cupcake liners in 12 cup muffin tin. Cut pound cake into 1/2 inch slices. Use a 2 inch biscuit cutter to cut 12 circles. Reserve remaining pound cake and scraps for another use. Spread 1 teaspoon jam on top of each circle of pound cake. Place circles in cupcake liners.
4. Add ice cream:.
5. Place nicely rounded scoop of ice cream on top of each pound cake circle. Cover muffin tin with plastic and place in freezer until ice cream is very firm, at least 2 hours and up to 2 days.
6. Frost with whipped cream:.
7. Remove muffin tin from freezer and cover ice cream with whipped cream mixture (Vanilla or Chocolate), leaving cakes in tin and spreading whipped cream to form sloped sides and peak.
8. Freeze and serve:.
9. Return to freezer to allow to set overnight. Remove cupcakes from muffin tin and serve.
Title: Pineapple Pretzel Salad
Ingredients:
- 20 crushed pineapple
- 2 cornstarch
- 1/2 butter
- 1/2 sugar
- 1 milk
- 1 vanilla
- 1 cream cheese
- 1 sugar
- 1
- 1/2
Instructions:
1. In a small saucepan, heat cornstarch and pineapple (with its own juice) until thickened. Let cool.
2. Mix ½ cup sugar, melted butter, and crushed pretzel sticks together and put in bottom of 8 x 8 inch pan.
3. Mix 1 package of DreamWhip, with milk and vanilla, according to its own instructions.
4. Cream the cream cheese with ½ cup sugar. Mix in the DreamWhip.
5. Put creamed mix on top of pretzels, and spoon cooled pineapple on top of cream mix.
Title: Apple Crisp
Ingredients:
- 8 apples
- 1/2 white sugar
- 2/3 quick-cooking oatmeal
- 1/2 brown sugar
- 1/2 Bisquick
- 1/4 margarine
- 1 butter
- 3/4 cinnamon
- nutmeg
Instructions:
1. Peel apples and slice into baking dish.
2. Sprinkle with some sugar and cinnamon.
3. Mix oatmeal, brown sugar, Bisquick, butter, cinnamon and nutmeg.
4. Sprinkle over the apples.
5. Bake until tender -- about 35-40 minutes at 375°F.
Title: Ginger Cake
Ingredients:
- 4 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1 cinnamon
- 1 ginger
- 1/2 clove
- 1/2 nutmeg
- 1/2 butter
- 2/3 sugar
- 1 2/3 dark molasses
- 1/3 eggs
- 5 madeira wine
- 1/3 milk
- 1
Instructions:
1. Preheat oven to 375.
2. Combine flour, soda, powder and spices.
3. Cream together butter, sugar, and oil.
4. Add molasses and stir well.
5. Beat in egg yolks.
6. Stir in Madeira and milk.
7. Beat in dry ingredients.
8. Beat egg whites to stiff peaks and fold in gently.
9. Pour batter into well greased 10 inch tube pan.
10. Bake for 1 hours 15 minute.
11. Cool and serve.
Title: White Chocolate and Stem Ginger Blondies
Ingredients:
- 90 butter
- 1 light muscovado sugar
- 1 egg
- 1 ground ginger
- 1/2 baking powder
- 1/4 bicarbonate of soda
- 1 vanilla
- 4 plain flour
- 1/3
- 1
Instructions:
1. Mix melted butter and sugar. Add egg and mix until combined.
2. Mix flour, ground ginger, baking powder and bi carb. Add to the wet mixture gradually and use a spatula to gently fold it inches.
3. Add vanilla, preserved ginger and white chocolate. Fold to combine. Do not over-mix.
4. Add mixture to a greased, lined 9" square pan. Bake at 180°c for 18-20 mins until a skewer comes out coated with moist crumbs rather than wet batter.
5. Cool in tin. Turn out and portion. Nice when topped with caramelised white chocolate ganache as per photo.
Title: Elina's Raspberry Chocolate Cake
Ingredients:
- 300 sugar
- 3 eggs
- 150 butter
- 75 margarine
- 100 milk
- 300 all-purpose flour
- 2 baking powder
- 2 cocoa powder
- 75 boiling water
Instructions:
1. Preheat oven to 175éC.
2. Grease a 22 cm, round cake pan.
3. Flour with cocoa powder, shaking off excess.
4. Whip eggs with sugar lightly.
5. Add melted and cooled butter, milk and raspberry jam, mix well.
6. In a separate bowl, combine flour, baking powder and cocoa powder.
7. Add flour mixture and boiling water alternately, mixing just until incorporated.
8. Turn batter into the prepared pan and bake in the preheated oven for 40-45 minutes.
9. Serve as-is, or spread some raspberry jam on top, frost with your favourite dark chocolate frosting and decorate with whipped cream.
Title: Gingerbread (With Bisquick)
Ingredients:
- 1/4 water
- 1/4 molasses
- 1 sugar
- 2 ground ginger
- 1/4 ground cloves
- 1/4 ground cinnamon
- 1/4 Bisquick
- 1
Instructions:
1. Preheat oven to 350°F.
2. Spray a 4x6 loaf pan with Bakers Joy or grease and flour.
3. In a large bowl mix Bisquick, sugar, cinnamon, ginger and cloves.
4. In a separate bowl combine water, egg and molasses.
5. Stir 1/2 egg mixture in Bisquick mixture and beat for 2 minutes.
6. Add remaining egg mixture and beat for 1 more minute.
7. Pour into prepared pan.
8. Bake for 40 minutes.
9. Serve slightly warm with whipped cream.