lumicero/recipes-ing2inst huggingface dataset:
Title: Basic Shortbread With Variations
Ingredients:
- 1 butter
- 1/2 icing sugar
- 1 vanilla extract
- 2 all-purpose flour
- 1/4 fine sea salt
Instructions:
1. Line two cookie sheets with parchment paper. In a bowl, combine flour and salt.
2. In a separate bowl, cream butter with an electric mixer until light and fluffy.
3. Add sugar and continue beating until smooth. Stir in vanilla.
4. Add flour and salt to mixture and stir until smooth.
5. Divide dough into two flat disks roughly an inch thick and wrap in plastic.
6. Chill for an hour.
7. Preheat oven to 300°F.
8. On a slightly floured surface, roll out dough to desired thickness.
9. Shape with lightly floured cookie cutters. Place on cookie sheets and refrigerate 20 more minutes.
10. Bake for 20 minutes, or until cookies are firm without browning.
11. Cool on a rack.
12. Now for the Variations on the Theme:
13. White-Chocolate Dipped:
14. Roll out dough roughly 1/3 of an inch thick. Cut into rounds and place cookies onto prepared baking sheets. Refrigerate and bake as per above instructions. After cooling, melt 6 ounces of white chocolate in a double boiler. Dip cookies into white chocolate and return to rack. Let chocolate set before handling.
15. Cranberry Clementine:
16. Prepare one batch of basic shortbead dough, omitting vanilla extract. Work 1/2 cup finely chopped dried cranberries and 2 tbs grated clementine zest into dough. Roll out dough 1/2 inch thick. Cut into desired shapes. Refrigerate and bake as per above instructions.
17. Pecan Macadamia Bites:
18. Add 1/4 cup finely chopped pecans and 1/4 cup finely chopped macadamia nuts to dough. Scoop out tablespoons of dough and roll into balls. Flatten each ball between your palms into bite-sized disks about an inch across. Place on prepared cookie sheets, refrigerate and bake as per instructions above. After cooking, dust cookies with icing sugar through a fine wire strainer.
19. Sugar Stars:
20. Roll out dough roughly 1/3 of an inch thick. Cut into stars and place cookies onto prepared baking sheets. Using a pastry brush, lightly brush tops of cookies with egg white and sprinkle each cookie with coarse white sugar. Refrigerate and bake as per above instructions.
21. Enjoy!
Title: Almond Crescent Cookies
Ingredients:
- 1/2 powdered sugar
- 1 butter
- 1 flour
- 2 1/2
- 1/2
Instructions:
1. Beat butter until soft.
2. Add sugar gradually.
3. Blend until light and creamy.
4. Beat in egg yolk and flour.
5. Add almonds and extract.
6. Chill dough for at least an hour to make easier to work with.
7. Preheat oven to 350 degrees.
8. Roll about 1 tablespoon of dough between hands and form into crescent shape.
9. Place on greased cookie sheet.
10. Bake for 10-15 minutes.
11. Roll in powdered sugar (may have to re-roll when cool).
Title: Deep-Fried Chocolate Chip Cookie Dough
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking soda
- 1 salt
- 1 unsalted butter
- 1 1/2 brown sugar
- 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 2 chocolate chips
- 2 all-purpose flour
- 2 sugar
- 1 baking powder
- 1 egg
- 1/2 milk
Instructions:
1. For the dough: Put the flour, baking soda, and salt into a bowl and stir it with a whisk to combine. Set aside.
2. Using a hand or stand mixer, beat the butter until it is lighter in color. Slowly add in sugars and beat until it is light and fluffy.
3. Add the eggs 1 at a time and beat until they are incorporated. Stir in the vanilla.
4. Add the flour mixture using the low speed, then stir in the chocolate chips. Set aside.
5. To form the cookies: Use 2 teaspoons of the dough and roll it into balls. Put the balls onto a cookie sheet.
6. When they are all made, put them into the freezer for about 30 minutes to firm up.
7. For the batter: In a large bowl, whisk together the flour, sugar, and baking powder.
8. Add the egg and half the milk wisk well to combine. Add more milk as necessary until the batter is a thick consciencey.
9. To make the cookies: Heat the oil in a deep-fat fryer to 350 degrees F.
10. Dip the chilled dough balls in the batter and carefully place them into the hot oil.
11. Fry a few at a time, turning them over from time to time, until they are golden brown, about 3 minutes total. Drain on paper towels and serve while still warm.
Title: Coconut Pecan Frosting
Ingredients:
- 3 cream of tartar
- 1/2 brown sugar
- 1 coconut
- 1 pecans
- 1
Instructions:
1. In a bowl combine egg whites and cream off tartar. Beat until stiff.
2. Add brown suger and beat until smooth.
3. Stir in cooconut and pecans.
4. Ready to use.
Title: Chocolate Peppermint Bundt Cake
Ingredients:
- 1 sugar
- 1/2 instant chocolate pudding mix
- 1 eggs
- 4 sour cream
- 1/2 powdered sugar
- 1
- 1/2
Instructions:
1. heavily grease and flour a 12 cup bundt pan.
2. set aside.
3. combine 1st seven ingredients in a large mixing bowl.
4. beat at low speed till just combined.
5. beat at high speed for 2 minutes.
6. pour batter into prepared bundt pan.
7. bake at 350 degrees for 50 minutes or till toothpick inserted in center comes out clean.
8. cool in pan on a wire rack for 15 minutes.
9. remove from pan and cool entirely on wire rack.
10. place on a serving platter when cool.
11. stir together powdered sugar and enough milk to make a dribbling glaze consistency.
12. drizzle glaze over cake and sprinkle with peppermint candies.
Title: Flourless Chocolate Cake (Raw Food)
Ingredients:
- 3 walnuts
- 1/4 sea salt
- 20 pitted dates
- 2/3 carob powder
- 1 vanilla extract
- 1 water
- raspberries
Instructions:
1. Place walnuts and salt in a food processor and process until finely ground. Add the dates, cocoa and vanilla and process until the mixture begins to stick together. Add the water and process briefly.
2. Transfer to a serving plate and form into a 9-inch round cake. Decorate the cake and plate with fresh raspberries or top before serving, if desired. Cover with plastic wrap.
3. Cake will keep for three days in the refrigerator or for several weeks in the freezer. Bring to room temperature before serving.
Title: Glazed Lemon Cakes
Ingredients:
- 1/2 unsalted butter
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/2 plain low-fat yogurt
- 1 vanilla extract
- 1 lemon
- 1 granulated sugar
- 2 eggs
- 1 1/2 confectioners' sugar
- 2 lemon juice
Instructions:
1. Preheat oven to 350 degrees (or 325 for convection bake). Butter and flour standard muffin tin. In a medium bowl, whisk the four with the baking powder and salt. In a small bowl, whisk together the yogurt (or buttermilk) vanilla, lemon zest, and lemon juice. Set aside.
2. With an electric mixer, cream the butter and granulated sugar until light. Add the eggs one at a time, beating well after each addition. With the mixer on low speed, add the four mixture in three batches, alternating with two additions of the yogurt mixture.
3. Divide evenly amongst the muffin cups (perfectly portioned when using a standard level ice cream scoop). Bake until the toothpick inserted in teh center of a cake comes clean, 15 - 20 minutes (closer to 15 with convection bake). Cool for 10 minutes in tin, then cool completely on a wire rack.
4. Set the rack over wax or parchment paper. In a small bowl, stir confectioners' sugar with teh remaining 2 tablespoons lemon juice until smooth (add more lemon juice if needed). Pour over the cakes, spreading to the edges with a small knife. Let stand for 30 minutes before serving.
Title: Ambrosia
Ingredients:
- 1 crushed pineapple
- 1 cherry pie filling
- 1 bananas
- 2 sweetened condensed milk
- 1 sour cream
- 8 Cool Whip
- 1 mini marshmallows
- 1/2
Instructions:
1. Mix together Cool Whip, sweetened condensed milk and sour cream.
2. Add the fruit cocktail, pineapple, cherry pie filling, marshmallows and bananas.
3. Cover and refrigerate for at least four hours. Serve.
Title: Cool Whip Salad
Ingredients:
- 8 Cool Whip
- 12 small curd cottage cheese
- 4 pineapple tidbits
- 16 mandarin oranges
- 2 miniature marshmallow
- 1 - 1 1/2
Instructions:
1. Mix Jello<U+0099> with Cool Whip<U+0099> and cottage cheese.
2. Add fruit and marshmellows, mix well.
3. Refrigerate overnight.
Title: Banana Cream Pudding Parfaits
Ingredients:
- 2 cinnamon graham crackers
- 2 fat free cream cheese
- 4 Cool Whip Free
- 1 sugar-free instant banana pudding mix
- 1 vanilla
- 1 1/4 skim milk
- 1 banana
- cinnamon
Instructions:
1. Crush graham crackers in a baggie with rolling pin until course crumbs. Set aside.
2. Using a whisk, whisk cream cheese in a large bowl until smooth.
3. Add pudding mix, milk and vanilla; whisking until smooth.
4. Fold in 2 ounces of whipped topping. Reserve 2 ounces cool whip to top parfaits.
5. To make two parfaits. The layering really doesn't matter - do whatever you think looks the best! Here's how I do the layers for my DH and I: layer each parfait with graham cracker crumbs, 1/4 banana, 1/4 pudding mixture, 1/2 ounce whipped topping, 1/4 banana, 1/4 pudding mixture, 1/2 ounce whipped topping and lastly remaining graham cracker crumbs.
6. Sprinkle with cinnamon.
7. Can be eaten immediately or set in the fridge for 15-20 minutes to allow crumbs to soften (not too long or they'll turn to mush). Enjoy!
Title: Cream Cheese Pound Cake
Ingredients:
- 6 eggs
- 3/4 butter
- 3 sugar
- 1/2 cream cheese
- 8 plain flour
- 3
Instructions:
1. Mix everything but the eggs and flour.
2. Beat 6 minutes with a mixer.
3. Add 6 eggs one at a time and reduce the speed of the mixer.
4. Blend in the 3 cups of flour.
5. Bake at 300 degrees for 1 1/2 hours.
Title: 100 Year Old Clove Cake
Ingredients:
- 1 butter
- 2 1/2 sugar
- 5 eggs
- 3 flour
- 1 clove
- 1 cinnamon
- 1 baking soda
- 1
Instructions:
1. Preheat oven to 350F.
2. Cream butter and sugar.
3. Beat eggs well and add.
4. Sift flour and spices together.
5. Stir baking soda with 1/3 of the milk.
6. Mix with egg/sugar mixture.
7. Add rest of milk, alternating with flour mixture.
8. Pour into a greased 10 inch tube pan.
9. Bake 45-55 mins
10. HINT: If you dont have sour milk, add a tablespoon of vinegar to the milk to sour it.
Title: Lemon Loaf Cake
Ingredients:
- 125 butter
- 2 margarine
- 1 lemon rind
- 3 sugar
- 3/4 eggs
- 1 1/2 milk
- 1/4 self raising flour
- 1/4 lemon juice
- sugar
Instructions:
1. Sift flour into a bowl.
2. Combine milk and eggs in a separate bowl or jug.
3. Combine butter, lemon rind and sugar in a pan, heat until butter is melted, do not boil.
4. Stir half the combined beaten eggs and milk with half of the sifted flour, then stir in the remaining egg mixture with the rest of the flour. Beat until smooth.
5. Pour into a well greased 23cmx12cm loaf tin (9inx5in).
6. Bake in a moderate oven (160 degrees celcius) for 40 minutes or until a skewer insrted in the middle comes out clean.
7. Remove from oven and leave cake in the tin.
8. Combine lemon juice and sugar in a pan over low heat stirring constantly until sugar is dissolved, then bring to the boil briefly.
9. Prick the top of the cake in several places with a fork and then pour lemon sugar mixture over the top of the cake. (You really need to leave the cake in the tin for this or t gets really messy).
10. Leave the cake to cool in the tin.
Title: Dutch Mocha Chocolate Cake
Ingredients:
- 3/4 sugar
- 3/4 cake flour
- 1 baking soda
- 3 salt
- 1 butter
- 1/2 sugar
- 1 vanilla
- 1 sour cream
- 2 sugar
- 1 white chocolate baking squares
- 5 cream cheese
- 1 butter
- 18
- 3
- 1 1/2
Instructions:
1. In a medium bowl, stir together the cocoa powder and the 3/4 cup sugar. Gradually whisk in coffee until mixture is dissolved. Cool to room temperature.
2. Meanwhile, grease and lightly flour three 9x1-1/2-inch round baking pans. Set aside. Sift together cake flour, baking soda, and salt; set aside.
3. In a very large bowl, beat butter with electric mixer for 30 seconds. Add 1 cup sugar and vanilla; beat well.
4. Whisk or stir the sour cream into the cooled cocoa mixture. Add flour mixture alternately with cocoa mixture to the creamed mixture, beating after each addition until just combined.
5. Using clean beaters, in a large bowl, beat egg whites on medium to high speed about 1 minute or until soft peaks form (tips curl). Gradually add 1 cup sugar and beat on high speed until stiff peaks form (tips stand straight). Gently fold about one-third of the egg white mixture into creamed mixture to lighten. Fold in remaining egg white mixture.
6. Divide mixture among the three prepared pans. Bake in a 350 degree F oven for 25 to 30 minutes or until a toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove the cake layers from pans and cool completely on wire racks.
7. Frosting: In a heavy saucepan, melt 18 ounces chopped white chocolate baking squares or bars over low heat. Cool until slightly warm. In a large bowl, beat one softened 3-ounce package cream cheese with an electric mixer until smooth. Cut 1-1/2 cups butter into pieces. Add to cream cheese; beat until fluffy. Gradually add cooled chocolate, beating until well blended.
8. Frost. Cover and refrigerate. Allow to stand at room temperature for 30 minutes before serving.
Title: Glazed Chunky Apple Cake
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 3 flour
- 3 salt
- 1 baking soda
- 1 1/2 cinnamon
- 1/2 nutmeg
- 1/2 clove
- 1/2 apples
- 3 pecans
- 1 sugar
- 1 butter
- 1/4 baking soda
- 1/2 corn syrup
- 2 buttermilk
- 1/2
Instructions:
1. Preheat oven to 325°.
2. In mixer bowl, mix sugar and oil.
3. Add eggs and mix till frothy.
4. Add flour, salt, soda and spices.
5. Fold in apples and nuts.
6. Pour into greased and floured 9x13 pan, and bake for 1 hour.
7. For glaze, mix all ingredients in a small saucepan. Bring to a boil and boil 2 minutes. Punch holes in warm cake with wooden skewer, and pour glaze over holes. Allow to sit till glaze sets up, and serve warm or cooled. Refrigerate leftovers.
Title: Easy Chocolate Pecan Brownie Slice
Ingredients:
- 1 flour
- 1/2 sugar
- 2 eggs
- 125 butter
- 150 dark cooking chocolate
- 1/2 pecans
- 1 -2 vanilla essence
- 1 salt
Instructions:
1. preheat oven to 180 degrees Celsius.
2. grease and line a baking tray.
3. melt chocolate and butter over low heat, remove from heat.
4. mix well, adding sugar, egg, vanilla essence, flour, salt.
5. add nuts last and mix in well.
6. pour into baking tray, don’t flatten.
7. bake for 30-35 minutes.
8. cool, then cut into squares.
Title: Wilton's Caramel Buttercream Icing
Ingredients:
- 1/3 vegetable shortening
- 1/3 butter
- 2/3 milk
- 2 pure vanilla extract
- 1 confectioners' sugar
- 4
Instructions:
1. Cream shortening and butter with electric mixer. Add ice cream topping, milk and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.
2. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
Title: Pignoli Cookies (Italian Pine Nut Cookies)
Ingredients:
- 1 almond paste
- 1 1/2 sugar
- 3 pine nuts
- 2 powdered sugar
- 1
Instructions:
1. Preheat the oven to 350 degrees, and line 2 cookie sheets with parchment paper (or just lightly grease them).
2. Crumble the almond paste into a mixing bowl and beat with handheld mixer until crumbled fine.
3. Sprinkle the sugar over the almond paste while continuing to beat, until the sugar is incorporated.
4. Beat in the egg whites, one at a time and continue beating until the dough is smooth.
5. Spread the pine nuts out on a plate.
6. Roll 1 tablespoon of the dough at a time, into a ball between your palms, and then roll it in the pine nuts to coat on all sides.
7. Transfer to the prepared cookie sheets and press them lightly to flatten slightly and to help the nuts adhere to the cookies.
8. Bake the cookies until they are lightly browned ans soft and springy, about 15 minutes.
9. Cool completely on wire racks, and dust liberally with powdered sugar before serving. Enjoy!
Title: Quick Pie Crust
Ingredients:
- 2 1/4 flour
- 1 salt
- 2/3 milk
- 1/3
Instructions:
1. Place flour and salt in a bowl. Mix.
2. Measure oil and milk in a measuring cup. Stir slightly with a fork.
3. Add to flour mixture.
4. Roll out between sheets of waxed paper.
Title: Moroccan Orange Salad
Ingredients:
- 3 -4 oranges
- 1 romaine leaf
- 2 lemon juice
- 3 confectioners' sugar
- 1/2 vanilla extract
- 1/2 cinnamon
- 8 dates
- 1/2
Instructions:
1. In a small bowl combine lemon and orange juices, confectioners' sugar, extract and cinnamon.
2. Arrange lettuce leaves on a serving plate. Layer oranges decoratively onto plate. Spoon juice/sugar mixture over the oranges and sprinkle with almonds and fresh dates. Chill until serving.
Title: Baked Hot Chocolate
Ingredients:
- 9 unsalted butter
- 6 eggs
- 4 granulated sugar
- 1/4
Instructions:
1. Position a rack in the middle of the oven and preheat the oven to 350 degrees F. Arrange ovenproof coffee cups or mugs or 8-ounce ramekins in a baking or roasting pan.
2. Place the chocolate and butter in the top of a double boiler set over gently simmering water, and whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from the heat and set aside.
3. Stir the eggs and sugar together in the bowl of a stand mixer then set over the simmering water and stir until warm to the touch. Place the bowl on the stand mixer and, using the whisk attachment, beat for 3 to 5 minutes until light and fluffy. Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth.
4. Spoon the batter into the cups. Add enough very hot water to the baking pan to come halfway up the sides of the cups. Bake for 15 to 20 minutes. The baked hot chocolates will be done when the tops lose their glossy finish. A wooden skewer inserted in the top will emerge clean, but batter toward the bottom of the cup will still be very moist.
5. Carefully remove the cups from the pan. The cakes can be served warm, at room temperature, or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place in a preheated 350-degree F oven for 5 minutes, or until warm.
6. Serve topped with a dollop of whipped cream.
Title: Chocolate Snowflakes
Ingredients:
- 1 flour
- 1/4 salt
- 1/4 butter
- 2 eggs
- 1 baking powder
- 1 sugar
- 2 vanilla
- 1 powdered sugar
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Sift flour, baking powder and salt; set aside.
3. In a small saucepan melt butter and chocolate over low heat, stirring often.
4. Add sugar and transfer to a mixing bowl.
5. Add eggs one at a time, beating well after each.
6. Add vanilla.
7. Add flour mixture and nuts blending well.
8. Roll into small balls, then rolls the balls into the powdered sugar, covering all sides well.
9. Place 2 inches apart on a greased cookie sheet.
10. Bake for approximately 10 minutes. Watch carefully as they can burn easily.
11. Makes approximately 7-8 dozen.
Title: Sugar Free Banana Pudding
Ingredients:
- 9 French vanilla instant pudding
- 5 milk
- 8 sour cream
- 4 Cool Whip
- 2 -3 bananas
- 4 1/2
Instructions:
1. Mix together pudding, milk, sour cream and cool whip. Mix all of these ingredients together until smooth.
2. Layer bowl with 2-3 bananas and vanilla wafers. Then pour half of the mixture on top and layer again. Finish off with the rest of the cool whip for topping and a few cookie crumbles.
Title: Mango Dessert Whip
Ingredients:
- 1/4 pistachios
- 1/4 light cream cheese
- 3 mangoes
- 2
Instructions:
1. Peel both mangoes and cut into wedges.
2. Divide into 2 chilled bowls.
3. In med. bowl, combine cream cheese and juice and beat with mixer.
4. Spoon over mangoes and top with pistachios.
Title: Fudgy Cocoa Drops
Ingredients:
- 1/4 butter
- 1/2 sugar
- 4 1/2 nonfat milk
- 3/4 vanilla
- 3/4 all-purpose flour
- 1/4 baking powder
- 1/2 baking soda
- 1/8 salt
- 1/8
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. In a small mixing bowl, cream together the butter and sugar.
3. Beat in the milk and vanilla.
4. In another bowl, combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture, mixing well.
5. Stir in the almonds; cover and refrigerate for 10 to 15 minutes.
6. Form the dough into 12 to 16 balls.
7. Place on cookie sheet that has been lined with parchment paper and bake in preheated oven for 13 to 18 minutes or until set and tops are cracked.
8. Cool for a couple of minutes before removing to a wire rack.
Title: Chocolate Pate with Raspberries
Ingredients:
- 1 1/2 heavy cream
- 1 corn syrup
- 12 butter
- 1/3 margarine
- 1/4 vanilla
- 1 currant jelly
- raspberries
Instructions:
1. Line an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan with plastic wrap.
2. Combine 1/4 cup cream with egg yolk; set aside.
3. Combine chocolate, corn syrup and butter in a medium saucepan.
4. Cook over low heat until melted, stirring frequently.
5. Remove from heat.
6. Add cream mixture to saucepan.
7. Cook 1 minute over medium heat, stirring constantly.
8. Let cool to room temperature.
9. Beat remaining cream with vanilla in a small mixing bowl until soft peaks form.
10. Use a rubber scraper to gently mix the chocolate into the whipped cream.
11. Pour into pan.
12. Cover with plastic wrap.
13. Refrigerate overnight or freeze 3 hours.
14. Spoon some warmed raspberry jelly on a dessert plate (optional).
15. Place a slice of chocolate pate on plate.
16. Garnish with whipped cream and fresh raspberries.
17. Makes 10 servings.
Title: White Rhubarb Cake
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 2 cake flour
- 2 baking powder
- 4 milk
- 1/2 rhubarb
- 2 milk
- 1 flour
- 1/4 margarine
- 3/4 sugar
- 1 1/4 vanilla
- 1
Instructions:
1. Cake: Mix sugar and butter.
2. Then add flour, baking powder and milk. Mix until blended smooth.
3. Beat egg whites until firm, light and fluffy.
4. Stir in rhubarb into batter. Then add egg whites last. Pour into 9 x 13 pan.
5. Bake 350°F for 45 minutes. Cool cake. Ice.
6. Icing: Combine milk and flour and cook like cream sauce. Let cool. Cream margarine and sugar and vanilla until dissolved and then add milk and flour mix and beat until it stands on a peak. Spread on cake and then put in a refrigerator for a while. Then icing will firm.
Title: Scrompcios Brown Sugar Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 3/4 buttermilk
- 1 vanilla
- 2 flour
- 1/2 baking soda
- 1/2 salt
Instructions:
1. Preheat oven to 400F.
2. Cream together the butter, sugar, and brown sugar. Mix in egg, than the buttermilk and vanilla.
3. Combine the flour, baking soda and salt, with the wets.
4. Chill dough for one hour.
5. Put mixture in small piles on baking sheet, and cook for nine minute.
Title: Gateau De Sirop
Ingredients:
- 1 egg
- 1 whole wheat flour
- 1 all-purpose flour
- 1 salt
- 1/4 butter
- 2 boiling water
- 1 baking soda
- 1/2 pecan halves
- 1
Instructions:
1. Preheat oven to 350°F. Place a 9-inch round metal baking pan in the oven to heat.
2. Beat egg in a large heatproof mixing bowl. Add syrup, white whole-wheat flour, all-purpose flour and salt; mix well to blend. Stir in butter.
3. Combine boiling water and baking soda in a bowl, then pour into the batter; stir just to combine.
4. Carefully coat the preheated pan with cooking spray. Pour the batter into the pan. Top with pecan halves.
5. Bake the cake until a knife inserted in the center comes out with a few crumbs attached to it, 30 to 32 minutes. Cool in the pan on a wire rack for 30 minutes. Serve warm with whipped cream, if desired.
Title: Date and Pecan Cake With a Gooey Topping
Ingredients:
- 1 1/4 dates
- 1 boiling water
- 1 bicarbonate of soda
- 125 butter
- 1 caster sugar
- 2 eggs
- 1 1/2 flour
- 1 baking powder
- 1/2 pecan nuts
- 1 dark brown sugar
- 1 butter
- 2
Instructions:
1. Sprinkle bicarbonate of soda on dates pour the water over and allow to stand for 15 minutes.
2. Sift the flour and baking powder.
3. Cream butter and sugar well.
4. Add eggs one at a time beating well after each addition.
5. Add sifted flour mixture to the egg mixture.
6. Fold in the date mixture and pecans into the butter and flour mix Bake in a tube or bundt pan@ 180 celsius for 35-45 minute.
7. Allow to cool and pour topping over.
8. Decorate with chocolate covered dates and pecans.
9. TOPPING:
10. Combine all the topping ingredients in a saucepan and cook on hight for 6-8 minutes.