lumicero/recipes-ing2inst huggingface dataset:
Title: Gateau a L'orange
Ingredients:
- 2 plain gelatin
- 1/4 cold water
- 1 1/4 fresh lemon juice
- 2 eggs
- 4 salt
- 1 1/2 mandarin oranges
- 1/2 apricot brandy
- 3
- 1
Instructions:
1. Soften the 2 envelopes of unflavored gelatin in 1/4 cup cold water and 1/4 cup orange juice.
2. Set aside.
3. In the top of a double boiler mix 1 cup orange juice, 2 Tbsps lemon juice, 1 cup sugar and 4 beaten egg yolks, 1/2 tsp salt, and 3 Tbsps orange rind.
4. Stir constantly over boiling water unti it thickens a bit and looks smooth. (It will not get very think so don't cook too long).
5. Add the gelatin and stir until disolved.
6. Set aside to cool.
7. Beat 4 egg whites with 1/2 cup sugar until stiff.
8. Set aside.
9. Whip 1 cup whipping cream until firm.
10. When the orange mixture is cool and just beginning to set around the edges beat with a rotary beater until smooth and a little fluffy.
11. Fold in the egg whites and then the whipped cream.
12. In a large wet bowl (you could line with plastic wrap) pour the mixture and press the cake into it. (Mama would halve the cake and tear the cake the remainder into pieces and fill the hole of the angel food cake).
13. Press down. It may be necessary to plate on top to keep it compressed.
14. Let set completely in the refrigerator.
15. Unmold on a cake plate.
16. Garnish with the madarin oranges and slivered almonds.
Title: Lemon Yoghurt Muffins!
Ingredients:
- 1 egg
- 50 caster sugar
- 50 unsalted butter
- 100 yoghurt
- 2 lemon juice
- 100 flour
- 1/2 baking soda
Instructions:
1. Preheat the oven to 180 degrees Celsius.
2. Melt the butter in the microwave.
3. Cream the butter and sugar together with a whisk. (Make sure that all the sugar has been dissolved.).
4. Add the egg, making sure that the mixture is not too hot to prevent it from cooking the egg entirely. (Alternatively, whisk really quickly!).
5. Add the yoghurt followed by the lemon juice. (Depending on individual taste preference, you could add more lemon juice for a richer flavour. (: ).
6. Mix in the dry ingredients, ensuring that the flour is sifted and the baking soda is evenly mixed so that you have a fluffy muffins.
7. Blend the ingredients with a spatula. Do not worry about lumps of batter as they are not clumps of dry flour, and they would disappear with baking.
8. Fill the batter into muffin cups or moulds.
9. (You could line moulds such as aluminium muffin cups with wax paper or pre-made muffin cups. Just make sure that they can hold their shape to give pretty muffins. (:).
10. Pop the filled muffin trays or moulds into the preheated oven for 25 minutes, at 180 degrees Celsius.
11. Take note that the yield of this recipe depends on the size of muffin cups used.
12. If need be, you could make more of this to suit the number of servings you need.
13. Also, if you are using metal muffin cups to hold the muffins while baking, ensure that you remove the muffins from them quickly to prevent moisture from forming at the base of the muffin.
14. Enjoy!(:
Title: Moist Lemony Poppy Seed Cupcakes
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/3 lemon pudding mix
- 3 poppy seed
- 1
Instructions:
1. Place cake mix and pudding mix into large bowl.
2. Add eggs, oil, water and poppy seed.
3. Blend until very smooth and glossy.
4. Place batter into prepared cupcake pan. I prefer to line mine with cupcake papers.
5. Bake 20 minutes at 325.
6. When cool, frost with your favorite icing (I frost mine with cream cheese frosting.
Title: Triple Orange Layer Trifle
Ingredients:
- 1 mandarin oranges
- 2 orange gelatin
- 2
- 1
- 12
Instructions:
1. Cut the cake into bite sized pieces.
2. Drain mandarin oranges, reserving 1 cup juice. Reserve 5 orange slices for garnish. Cut the remaining slices into bite sized pieces.
3. Place reserved juice in a small saucepan. Bring to a boil over medium-high heat. Remove from the heat. Add gelatin mix and stir until the gelatin mix is dissolved.
4. Combine gelatin mixture and sherbet in a large bowl. Stir until sherbet is melted. Fold in whipped topping.
5. Layer cake pieces, orange pieces and sherbet mixture one half at a time in a glass serving dish.
6. Chill, covered, for 6 to 8 hours. Top with reserved orange slices.
Title: Blackberry Fruit Fool
Ingredients:
- 1 blackberry
- 1 heavy whipping cream
- 1 1/2 granulated sugar
Instructions:
1. Place mixing bowl and whisk attachment in the refrigerator or freezer for about 15 minutes or until very cold.
2. Whip the cream until soft peaks form.
3. Add the sugar and continue to whip until stiff peaks form.
4. With a rubber spatula gently fold in the blackberry purée, leaving some streaks of the white whipping cream.
5. Pour the fool into individual wine glasses.
6. Cover and refrigerate until serving time.
Title: Peanut Toffee Pie
Ingredients:
- 1 corn syrup
- 2/3 brown sugar
- 1/2 eggs
- 2 butter
- 2 salt
- 1/4 vanilla
- 2 peanuts
- 1
Instructions:
1. Place rack on lower shelf of oven. Preheat oven to 425°F Place pie shell on a baking sheet and let stand for 10 minutes to thaw slightly.
2. Meanwhile, in a large measuring cup or bowl, whisk corn syrup with brown sugar, eggs, butter, salt, vanilla until any sugar lumps have dissolved and mixture is combined. Coarsely chop half the peanuts. Then sprinkle whole and chopped peanuts over pie shell base. Slowly pour filling over peanuts.
3. Bake on lower rack of preheated oven for 10 minutes. Reduce heat to 350F and continue to bake until deep brown and just set, 20-25 minutes. Let stand for at least 1 hour before slicing.
4. Delicious warm or at room temperature served with a dollop of whipped cream.
Title: Raw Vegan Chocolate Fruit Balls
Ingredients:
- 1 dates
- 1/2 apricot
- 1/2 raisins
- 1/2 cinnamon
- 2
- 1
- 2
- 1/2
- 1/4
Instructions:
1. Mix the coconut and cinnamon in a small bowl and set aside for rolling.
2. Put all other ingredients in a food processor, and slowly add in the orange juice if it doesn’t bind together completely.
3. Roll into small balls and coat with the coconut mixture.
4. Store in a sealed glass container in the fridge.
Title: Spiced Pear Upside Down Cake
Ingredients:
- 1/2 butter
- 1/2 walnuts
- 1/4 brown sugar
- 2 pears
- 1/2 butter
- 1/3 sugar
- 1 egg
- 1/3 molasses
- 1 1/2 all-purpose flour
- 3/4 ground ginger
- 3/4 ground cinnamon
- 1/2 salt
- 1/2 baking powder
- 1/4 baking soda
- 1/2 warm water
- ice cream
Instructions:
1. Pour melted butter into a 9-in. square baking pan; sprinkle with nuts and brown sugar. Arrange pears over nuts.
2. In a large bowl, cream softened butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, cinnamon, salt, baking powder and baking soda; add to creamed mixture alternately with water, beating well after each addition.
3. Spread batter over pears. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm with ice cream if desired.
Title: S'more Cookie Pizza
Ingredients:
- 1 sweetened condensed milk
- 2 miniature marshmallows
- 1 peanuts
- 2
- 1/2
Instructions:
1. Preheat oven to 375 degrees. Press cookie dough into 2 ungreased 12 inch pizza pans. Bake 10 minutes or until golden. Remove from oven.
2. In a medium sized saucepan, melt chips with condensed milk. Spread over crusts. Sprinkle with M & M's, marshmallows and peanuts.
3. Bake 4 minutes or until marshmallows are lightly toasted. Cool. Cut into wedges.
Title: Verjean's Banana Cake
Ingredients:
- 2 1/2 flour
- 1 2/3 sugar
- 1 1/4 baking powder
- 1 1/4 baking soda
- 1 salt
- 2/3 buttermilk
- 1/3 buttermilk
- 1 1/4 eggs
- 1/3
- 2
Instructions:
1. FIRST, STIR YOUR DRY INGREDIENTS IN A BOWL:.
2. 2 1/2 cups flour.
3. 1 2/3 cups sugar.
4. 1 1/4 teaspoons baking powder.
5. 1 1/4 tsp baking soda.
6. 1 teaspoons salt.
7. ADD THE FOLLOWING
8. 2/3 cup Crisco.
9. 1/3 cup buttermilk.
10. 1 1/4 cup mashed bananas (3-4).
11. NEXT, Beat 2 minutes at medium speed.
12. THEN ADD THE FOLLOWING:.
13. 1/3 Celsius buttermilk.
14. 2 large eggs, unbeaten.
15. Beat 2 more minutes. Put in greased 9 x 13 pan. Bake 30 to 45 minutes at 350. If you decide to do mini loaves, only fill about 2/3 fulls because the batter will rise considerably. Even at 2/3 full, the tops were about 2 1/2 inches above the loaf pan.
Title: Leftover Halloween Candy Bars
Ingredients:
- 1/4 butter
- 10 marshmallows
- 40
- 2
Instructions:
1. Butter a 9-inch square pan.
2. In large saucepan over low heat, melt butter.
3. stir in candy bars and marshmallows. Cook, stirring frequently, until all melted and smooth.
4. Gradually add cereals, stirring until all pieces are coated.
5. Place into buttered cake pan and cut when cooled.
Title: Olive Cobbler
Ingredients:
- 6 kalamata olives
- 2 sugar
- 2 water
- 2 vanilla bean
- 1 orange, zest of
- 1 all-purpose flour
- 1/2 sugar
- 4 cinnamon
- 1/2 butter
- 4 kirsch
- 2 sugar
- 1 cornstarch
- 4
Instructions:
1. Bring a pot of water to boil, immerse olives for a few seconds to remove oily residue, and strain. Repeat process if olives are still oily.
2. Heat sugar in a large saucepan. When it begins to melt and turn yellow, very quickly completely whisk in 2 cups cold water.
3. Then add the wine, vanilla bean, zest and olives and let simmer about 30 minutes or until reduced by about half.
4. Strain olives and reserve poaching liquid.
5. Meanwhile mix flour, sugar and cinnamon. Blend butter into the flour mixture with the tips of your fingers; you want most of the streusel mix to be pea-size lumps.
6. In medium-size baking dish (like a 9- by 12-inch pan), mix olives with Kirsch, sugar and cornstarch. Add about 1 cup of reserved poaching liquid and mix.
7. Top with streusel and bake at 350 for about 30 minutes or until top is well-browned.
Title: Light Sugar Cinnamon Almonds
Ingredients:
- 3 1/4 sugar
- 3/4 Splenda granular
- 3/4 cinnamon
- 3 vanilla
- 1 salt
- 1 1/2
- 1/8
Instructions:
1. Preheat oven to 300 degrees.
2. Line a baking sheet with parchment paper.
3. In a bowl combine sugar and cinnamon.
4. In another large bowl beat egg white until slightly frothy.
5. Stir in vanilla and salt.
6. Add almonds to egg mixture and toss to coat.
7. Then pour cinnamon sugar mixture into almonds and toss to coat.
8. Spread sugar coated almonds on lined baking sheet.
9. Bake 25 minutes; stir after 10 minutes.
10. Let cool and remove from pan.
Title: Plum Berry Crisp
Ingredients:
- 1 1/2 purple plums
- 1 blueberries
- 1 blackberry
- 1/3 - 1/2 light brown sugar
- 1 rolled oats
- 1/4 all-purpose flour
- 1/3 light brown sugar
- 1/4 unsalted butter
- 1/4 salt
Instructions:
1. Preheat oven to 425°F with rack in upper third.
2. Toss together all filling ingredients in a 2-quart shallow baking dish and bake 10 minutes.
3. Meanwhile, blend together all topping ingredients in a bowl with your fingertips until butter is evenly distributed and mixture is crumbly.
4. Stir fruit filling, then sprinkle oat mixture over it and bake until topping is crisp and golden and fruit is bubbling, about 30 minutes.
Title: Super Easy Sugar Cookies
Ingredients:
- 2 3/4 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1 butter
- 1 1/2 white sugar
- 1 egg
- 1 vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
Title: Burnt Sugar Torte
Ingredients:
- 6 eggs
- 1 sugar
- 1 self rising flour
- 1 sugar
- 2 sugar
- 3/4 water
- 1/2 instant coffee granules
- 1 flour
- 1 milk
- 1 sugar
- 1 butter
- 1/2 sugar
- 1/2 walnuts
- 3/4 pecans
- 1
Instructions:
1. preheat oven to 350 and butter a 9 inch springform pan.
2. prepare cake by beating egg whites and sugar until very stiff.
3. In a small bowl, lightly whisk egg yolks and gently fold into egg white mixture.
4. Fold in flour into the meringue, and pour batter into prepared pan.
5. Bake for 35 minutes.
6. Remove cake from oven and cool before preparing the filling and the burnt sugar sauce.
7. While cake is baking, prepare filling by whipping the cream with the sugar until stiff.
8. to make the burnt sugar cream, place the 3/4 cup sugar in a sauce pan over medium and heat until brown and melted.
9. Pour 1/2 cup cold water and 1 tbsp instant coffee granules into the caramel, and continue to cook over low heat.
10. in a small bowl beat 1 egg yolk, 1 tbsp flour, 1 cup milk, 1/2 cup sugar.
11. Take this mixture and add to the caramel mixture over low heat and mix until unified stirring constantly.
12. Remove from heat, and mix in 1 stick butter until melted.
13. remove from heat.
14. to make the pralines, fit a jelly roll pan with aluminum foil and butter well.
15. melt 3/4 sugar in a frying pan over low-medium heat.
16. When completely melted and browned, add nuts and cook until nuts are slightly toasted.
17. spread mixture into jelly roll pan, and allow to harden.
18. Once hard, break into bite size pieces.
19. When the cake is completely cooled start assembling: Cut cake in half lengthwise with a large knife.
20. Sparead the whipped cream mixture inside, and lay the top back on the cake.
21. Pour the burnt sugar cream all over the cake, covering the top and letting it ooze down the sides.
22. sprinkle the top with the pralines.
23. refrigerate.
Title: Homemade Donuts
Ingredients:
- 15 granulated sugar
- 1 ground cinnamon
- 2 pudding
- 1
Instructions:
1. You'll also need a soda cap and a few ziplock bags for this recipe.
2. Remove biscuits from packages, separate. One can yields ten jelly filled donuts or ten donuts and ten munchkins. Use as many packages as you like; I usually use two and save the other two to make at dinner.
3. Munchkins & Ring Donuts:
4. Position a soda cap in the middle of the biscuit and press down hard, rock the cap back and forth to make sure the dough has been cut through on all sides. What's left will be one tiny ball of dough and a ring shaped piece of dough. Set aside until all biscuits are cut. (These cook quickly so you won't have time to cut and watch the ones cooking at the same time.).
5. Fill a sauce pan with just enough oil to cover the donuts completely, heat the oil. A deep fryer works especially well.
6. Drop all the munchkins into the pot making sure they don't stick to each other as they begin to cook. They will float once they expand so make sure to keep an eye on them. Flip them over in the oil once the submerged side is browned.
7. Place on a plate covered in a paper towel to cool and dry off the excess oil.
8. Drop four donut rings into the oil at a time. Flip after one side turns brown then place on the paper towel covered plate.
9. When the donuts are cool enough to handle but still warm enough, roll in sugar and/or cinnamon if preferred. If using frosting, wait until they are cooled completely before coating.
10. For Jelly/Cream Filled:
11. Drop four biscuits into the heated oil whole. It will take slightly longer to cook through than the munchkins and rings but be careful not to let them burn.
12. Let cool on a plate with a paper towel to soak up excess oil.
13. Once cooled completely, use a butter knife to pierce a hole into the side of the donuts.
14. Cut one of the bottom corners off of a ziplock just big enough to fit into the hole you pierced through the donuts.
15. Fill the ziplock with jelly or cream of choice. Use a separate ziplock for each different flavor.
16. Insert end into the donut, use the butter knife if you need to and gently squeeze enough filling until it starts coming back out. Don't over fill too much.
17. Coat in sugar or frost if desired.
18. Viola~ Don't eat too many.
Title: Multiple Brownie & Fillings
Ingredients:
- 3 cream cheese
- 1 milk
- 3 powdered sugar
- 1/2 vanilla
- 3/4 peanut butter
- 1/4 chocolate chips
- 1 powdered sugar
- 1/4 cream cheese
- 8
- 1/3
- 1/4
Instructions:
1. Make brownies as per directions.
2. mix filling of choice.
3. Beat Cream Cheese.
4. add Flavorings.
5. spread on brownies.
6. Cool.
7. Heat 1/4 Cup Hot fudge topping or make glaze and drizzle on brownie of choice.
Title: Chocolate Peanut Butter Surprise Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1/2 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 peanut butter
- 1 brown sugar
- 1/2
- 1/4
Instructions:
1. Cookies: Cream butter, shortening and sugars; add eggs and vanilla and beat until well mixed; sift dry ingredients except chocolate chips together, add to creamed mixture and mix well; stir in chocolate chips.
2. Firm dough by chilling 1 hour.
3. Filling: Cream peanut butter and brown sugar together.
4. Assemble Cookies: Scoop dough by 1 1/4" scoop or heaping tablespoonful onto baking sheet; make thumbprint in center of cookie; drop peanut butter filling into each thumbrint.
5. Flatten another scoop of dough in hand and cover each cookie, pressing edges together a bit.
6. Bake at 350° for 12-15 minutes or until bottom cookie edge is slightly browned.
7. Carefully transfer to rack and cool.
Title: Small Batch Chocolate-Chip Cookies
Ingredients:
- 1/2 butter
- 1/2 granulated sugar
- 1/2 soft brown sugar
- 1 soft brown sugar
- 1 egg
- 1 vanilla
- 1 baking soda
- 1/2 salt
- 2 flour
- 2 milk
- 1 chocolate chips
Instructions:
1. Preheat oven to 350F/175°C.
2. Cream butter and sugars together.
3. add egg and vanilla and beat well.
4. stir in flour, baking soda and salt until well combined.
5. stir in chips.
6. drop dessertspoons full onto cookie sheet.
7. bake for 10 minutes or until the edges of the cookies are golden.
Title: French Butter Cookies-Sables(ATK)
Ingredients:
- 1 egg
- 10 unsalted butter
- 1/3 granulated sugar
- 1/4 table salt
- 1 vanilla extract
- 1 1/2 unbleached all-purpose flour
- 1 turbinado sugar
- 4
Instructions:
1. Place egg in small saucepan, cover with 1 inch water, and bring to boil over high heat. Remove pan from heat, cover, and let sit 10 minutes. Meanwhile, fill small bowl with ice water. Using slotted spoon, transfer egg to ice water and let stand 5 minutes. Crack egg and peel shell. Separate yolk from white; discard white. Press yolk through fine-mesh strainer into small bowl.
2. In bowl of stand mixer fitted with paddle attachment, beat butter, granulated sugar, salt, and cooked egg yolk on medium speed until light and fluffy, about 4 minutes, scraping down sides of bowl and beater with rubber spatula as needed. Turn mixer to low, add vanilla, and mix until incorporated. Stop mixer; add flour and mix on low speed until just combined, about 30 seconds. Using rubber spatula, press dough into cohesive mass.
3. Divide dough in half; roll each piece into log about 6 inches long and 1 3/4 inches in diameter. Wrap each log in 12-inch square of parchment paper and twist ends to seal and firmly compact dough into tight cylinder (see illustrations below). Chill until firm, about 1 hour.
4. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Using chef’s knife, slice dough into 1/4-inch-thick rounds, rotating dough so that it won’t become misshapen from weight of knife. Place cookies 1 inch apart on baking sheets. Using pastry brush, gently brush cookies with egg white mixture and sprinkle evenly with turbinado sugar.
5. Bake until centers of cookies are pale golden brown with edges slightly darker than centers, about 15 minutes, rotating baking sheets front to back and top to bottom halfway through baking. Cool cookies on baking sheet 5 minutes; using thin metal spatula, transfer cookies to wire rack and cool to room temperature. Store cooled cookies between sheets of parchment paper in airtight container for up to 1 week.
Title: Unchilled Spritz Cookie Dough
Ingredients:
- 1 1/2 sweet unsalted butter
- 3 1/2 all-purpose flour
- 1 1/4 granulated sugar
- 1 egg
- 1 baking powder
- 1 vanilla extract
- 1/2 powdered sugar
- 1 vanilla
- 1/4 milk
Instructions:
1. Preheat oven to 375 degrees F.
2. Beat butter using an electric mixer on high speed for about 30 seconds.
3. Add just 1 cup of the flour, all of the sugar, the egg, baking powder, vanilla, and almond extract (add a few drops of food coloring if desired).
4. Beat until well combined.
5. Beat in rest of the remaining 2 1/2 cups flour.
6. DO NOT CHILL DOUGH.
7. Force dough through a cookie press fitted with a decorative plate onto ungreased cookie sheets, following the directions on your cookie press (Leave about 1 inch between each cookie on the sheet).
8. Bake in a preheated 375 F oven for 8-10 minutes or until the edges are firmed but not browned (these will not get brown when done- if they are brown, then they are burnt).
9. Remove to a wire rack to let cool completely before icing.
10. Mix icing ingredients, adding only as much milk as needed to get a spreading consistency.
11. You will have extra icing.
12. Dip tops of baked cooled cookies into icing and then into a bowl of colored sprinkles, if desired.
13. Let icing on cookies firm up, then store in airtight containers.
14. They freeze well.
Title: Nutella Bread Pudding
Ingredients:
- 1/4 eggs
- 8 brown sugar
- 4 pure vanilla extract
- 1/2 milk
- 1
- 2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Grease an 8 by 8-inch square pan with oil.
3. Spread Nutella on four slices of bread and top with remaining pieces of bread. Cut the sandwiches into 1/2-inch cubes.
4. In a large bowl, whisk together eggs, sugar and vanilla until very smooth. Stir in milk and add the bread. Let the mixture sit for 30 minutes, stirring occasionally.
5. Pour the mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 15 minutes. Slather the top with more Nutella, if desired. Bread pudding is best hot out of the oven, or refrigerated after a day. Microwaving it makes it rubbery.
Title: Peppermint Patty Cake
Ingredients:
- 3 milk
- 6 cake flour
- 2 baking powder
- 4 salt
- 1 butter
- 1 sugar
- 2 eggs
- 2 3/4 vanilla extract
- 5 milk
- 1 1/2 butter
- 2/3
- 9
- 6
Instructions:
1. Cake: Preheat oven to 350; grease& flour 12 cup Bundt pan In microwave safe bowl combine chocolate, peppermint candies and milk; heat on hi at 20 sec intervals, stirring occasionally, until melted; reserve Combine flour, baking pwdr and salt; at hi speed beat butter with sugar until fluffy, reduce speed to med, beat in eggs 1 at a time and vanilla until combined; alternately beat in flour mixture and milk; beat 1 minute Trnasfer 1 cup batter to bowl; stir in reserve melted chocolate mixture; pour 5 cups plain batter into pan; drop half of chocolate batter over batter in pan Swirl knife thru batters to marble Add remaining plain& choc.
2. batters to pan; with knife, marble batters by scooping knife into& up thru batters.
3. Bake 1 hr to 1 hr 10, or until toothpick comes out clean; cook in pan 30 minutes; remove; cool completely on rack Glaze: In micro safe bowl combine chocolate& butter; heat in micro on hi at 10 sec.
4. intervals, stirring occasionally, until melted; pour over cake; garnish with candies if desired.
Title: Blueberry/Lemon Upside Down Pudding
Ingredients:
- 2 sugar
- 3/4 lemon rind
- 1 1/2 shortening
- 1/4 egg
- 1 pure vanilla extract
- 1 all-purpose flour
- 1 1/4 baking powder
- 1 1/2 salt
- 1/4 milk
- 2/3
Instructions:
1. Preheat the oven to 350°F.
2. In a buttered square, (must be butter) 8 inch baking pan combine the blueberries, 1/4 cup of the sugar and the lemon rind.
3. In a bowl, cream the shortening and the remaining sugar (1/2 cup) until it is a fluffy consistency.
4. Beat in the egg and vanilla extract.
5. In another bowl sift together the flour, baking powder and salt.
6. Stir the creamed mixture alternating with milk into the flour mix until it is a smooth batter (do not overmix).
7. Spoon the batter over the blueberry mixture and bake for approx 40 minutes or until a toothpick inserted into the centre comes out clean.
8. Let it cool slightly then turn it out onto a serving plate.
9. Cut into squares and serve warm or at room temperature.
10. ***Very tasty served with vanilla ice cream.
11. ENJOY!