lumicero/recipes-ing2inst huggingface dataset:
Title: Rummy Sponge Cake Trifle: a Festival of Flavors in Your Mouth
Ingredients:
- 1 pudding
- 1 rum
- 1 pitted dates
- 1 dark chocolate
- 1 milk
- 3 cornstarch
- 1/4 sugar
- 1/2 salt
- 1/4 vanilla extract
- 1 heavy cream
- 4 pure vanilla extract
- 2 rum
- 2 confectioners' sugar
- 1
Instructions:
1. Begin by making the vanilla pudding:
2. Heat 2 2/3 cups of the milk.
3. Mix the cornstarch, sugar and salt in a seperate bowl; stir in the remaining milk.
4. Add the cornstarch mixture to the heated milk and cook over low heat, continuously stirring, until smooth and thick, and the cornstarch is completely cooked (about 10 minutes).
5. Set aside to cool down to room temperature.
6. Meanwhile, layer 1/3 of the sponge cake cubes in the bottom of a footed trifle dish or deep glass bowl.
7. Drizzle the cake with 1/3 rum and sprinkle with 1/3 almonds and 1/3 dates; top with 1/3 vanilla pudding. Repeat the layers until the bowl is ALMOST full.
8. Chill for at least four (4) hours - Longer is better.
9. Meanwhile prepare the whipped cream topping:
10. In a large bowl, whip the cream until stiff peaks are just about to form.
11. Beat in the vanilla, 2 tablespoons rum, and sugar until peaks form. COOK'S TIP: Do not over-beat or the cream will become lumpy and butter-like.
12. Just before serving the trifle, pipe the whipped cream over the top and run a vegetable peeler over the edge of the dark chocolate bar, letting the curls sprinkle over the cream topping.
Title: Apple Nut Cookies
Ingredients:
- 1 light brown sugar
- 1/2 shortening
- 1 egg
- 1 1/2 flour
- 1/2 salt
- 1 nutmeg
- 1 apple
- 1 walnuts
Instructions:
1. Cream together sugar and shortening.
2. Beat in egg.
3. Sift together dry ingredients, and add to mixture. Beat until well blended.
4. Stir in apples and nuts.
5. Drop in the shape of a ball on a greased cookie sheet.
6. Bake at 375, for 12-15 minutes.
Title: Buttercreams
Ingredients:
- 1 1/2 sugar
- 1 1/2 water
- 5 butter
- 6
- 2 1/4
- 4 1/2
Instructions:
1. Bring sugar and water to boil in heavy saucepan, stirring until sugar dissolves.
2. Continue boiling without stirring until thermometer registers 240F (soft ball stage). Beat yolks until thickened.
3. Add liqueur; gradually beat in hot syrup.
4. Continue beating until cool, about 5 minutes.
5. Add butter 3 tablespoons at a time, beating after each addition.
6. Mix in orange juice concentrate. Transfer 3 1/4 cups buttercream to a small bowl; mix chocolate into remaining.
7. Invert cake onto sheet of plastic wrap. Carefully remove paper.
8. Spread orange buttercream over cake, leaving 1 inch boarder on one long side. Sprinkle with macadamias.
9. Roll up jelly roll fashion, starting with long side and rolling toward side with uncovered border. Trim to make ends even.
10. Cut 2 inches off each end of roll at 45 degree angle. Transfer roll to platter using plastic as aid and arranging seam side down.
11. Spread some chocolate buttercream on cut ends of 2 inch pieces.
12. With buttercream touching cake, place one piece atop cake off-center and the second on one long side to resemble tree stumps.
13. Transfer 1 cup chocolate buttercream to pastry bag fitted with 1/4 inch plain tip.
14. Spread remaining buttercream over cake. Pipe buttercream in spirals over ends of buche and stumps, starting at center of each.
15. Run fork tines through buttercream to simulate bark.
16. Arrange holly and cranberries decoratively on buche. Garnish with Meringue Mushrooms right before serving.
Title: Classic Dark Chocolate Brownies
Ingredients:
- 6 unsalted butter
- 3/4 eggs
- 3 sugar
- 1 3/4 kosher salt
- 1/4 pure vanilla extract
- 2 all-purpose flour
- 1 all-purpose flour
- 2
Instructions:
1. Preheat the oven to 350 degrees.
2. Butter an 8-inch square baking pan.
3. Place the chocolate and butter in the top of a double-boiler over (not touching) barely simmering water, and heat, stirring often, until melted.
4. Remove from over the water and let cool slightly.
5. In a large bowl, whisk together the eggs, sugar, salt, and vanilla until blended.
6. Whisk in the chocolate mixture until blended.
7. Sprinkle the flour over the top and whisk slowly just until blended.
8. Pour the batter into the prepared pan, spreading it evenly.
9. Bake until a toothpick inserted into the center comes out almost clean or with a few moist crumbs clinging to it, 35-40 minutes.
10. Be careful not to overbake.
11. Transfer to a wire rack and let cool completely.
12. Cut into squares and serve.
Title: Chococonut Pandan Chiffon Cake
Ingredients:
- 6 salt
- 1/2 cream of tartar
- 1/2 sugar
- 1/2 cake flour
- 6 baking powder
- 1 1/4 sugar
- 2 pandan extract
- 1/4
- 1/2
- 1/3
- 2
Instructions:
1. Preheat oven to 180 degrees C (350 F).
2. In a large bowl mix together egg yolks, flour, baking powder, oil, pandan juice and 1/2 cup of sugar. Whisk til smooth.
3. In another large bowl beat egg whites, salt and cream of tartar until stiff; then gradually add in 1/3 cup of sugar and continue to beat until very stiff peaks form. (approximately 3 - 4 minutes in high speed)
4. Gently fold in the flour mixture into the egg whites in 2 batches, taking care to keep as much air bubbles in the mixture as possible.
5. Pour mixture into an ungreased 10.5" tube pan and bake in preheated oven at 180 degrees C (350 F) for 25 to 30 minutes.
6. Allow the cake to cool in the pan for 10 minutes, then invert onto cooling racks to cool completely.
7. For the Frosting :
8. 1/4 cup cocoa powder, sifted
9. 1/2 cup sugar
10. 1/4 cup sifted all-purpose flour (plain flour)
11. 1/4 cup pandan juice
12. 1 egg
13. 1 1/4 cups coconut cream.
14. 2 tablespoons butter
15. Heat all the ingredients (except butter) in a saucepan over low heat while gently whisking continuously.
16. Gradually add in the butter and continue whisking while heating until the desire consistency.
17. Frost the cake only after it is completely cooled.
Title: Bunelos (Dessert)
Ingredients:
- 1 flour tortilla
- 3/4 cinnamon
- 1/2 powdered sugar
- 1/2
Instructions:
1. Cut each flour tortilla in 8 wedges.
2. Heat the oil.
3. Fry tortillas, a few wedges at a time, in the oil until golden brown.
4. Drain on paper towels or paper bags.
5. Put drained chips in large paper bag.
6. In small bowl, mix sugar and cinnamon thoroughly.
7. Pour on top of chips; roll down top of bag, and shake gently to coat.
8. Delicious!
Title: Granny's Pound Cake
Ingredients:
- 1 1/2 butter
- 1 powdered sugar
- 6 eggs
- 1 vanilla extract
- 3 all-purpose flour
Instructions:
1. In LARGE bowl, cream butter and sugar.
2. Add eggs, one at a time, and beat well.
3. Slowly add flour and flavoring beat for 5 minutes.
4. Pour into greased and floured tube or Bundt pan.
5. Bake at 300° for 1 hour and 45 minutes.
Title: Double Fudge Cream Cheese Brownie
Ingredients:
- 1 butter
- 2 granulated sugar
- 2 all-purpose flour
- 1 1/2 eggs
- 4 baking powder
- 1 salt
- 1 vanilla
- 2 sugar
- 1 egg
- 1/4 cream cheese
- 1 butter
- 1 flour
- 2 vanilla
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F Grease 9x13-inch baking pan.
2. FOR THE BROWNIES: Microwave batter and baking squares in large, microwave-safe bowl on high power for 1 minute; stir. Microwave at additional 10-20 second intervals, stirring until smooth, Stir in sugar, flour, eggs, baking powder, salt and vanilla. Gently stir in morsels. Spread half of the batter into prepared pan.
3. FOR THE FILLING: Beat sugar, egg, cream cheese, butter, flour and vanilla in small bowl until creamy. Spread over brownie batter.
4. Spoon remaining batter over cream cheese mixture.
5. Bake for 30-35 minutes or until brownies begin to pull away from side of pan. Cool completely in pan on wire rack; cut into bars. Store in refrigerator.
Title: Very Blueberry Cake
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 1/2 sugar
- 4 eggs
- 1 vanilla extract
- 1 all-purpose flour
- 3 baking powder
- 1/2 all-purpose flour
- 1 cornstarch
- 2 quick-cooking tapioca
- 1 fresh blueberries
- 4 lemon peel
- 1 confectioners' sugar
- 1 milk
- 1 -2 lemon juice
- 1
Instructions:
1. In a mixing bowl, cream butter, shortening, and sugar.
2. Beat in eggs, one at a time.
3. Add extracts.
4. Combine flour and baking powder; add to creamed mixture and mix well.
5. Spread two-thirds of the batter in a greased 15x10x1-inch baking pan.
6. For filling, combine flour, cornstarch and tapioca in a large bowl.
7. Add 1/2 cup of blueberries; mash with a fork and stir well.
8. Add lemon peel and remaining berries; toss to coat.
9. Pour evenly over batter in pan.
10. Drop remaining batter by rounded tablespoonfuls over filling.
11. Bake at 350°F for 40 minutes or until golden brown.
12. Combine glaze ingredients; drizzle over warm cake.
Title: Cream Puffs
Ingredients:
- 1 water
- 1/2 butter
- 1 flour
- 4 eggs
Instructions:
1. heat to rolling boil in saucepan.
2. 1 cup water.
3. 1/2 cup butter
4. stir in all at once
5. 1 cup flour.
6. stir over low heat until mixture leaves the pan and forms a ball about 1 minute remove from heat and beat in one at a time 4 eggs
7. drop on ungreased baking sheet
8. bake until dry - 400 F
9. (I like to bake them 10 mins @400 F or 20 mins @ 350).
10. 8 large puffs.
Title: Raw Vegan Paleo Brownie Bites
Ingredients:
- 1 1/2 walnuts
- 1 pitted dates
- 1/2 vanilla
- 1/3
Instructions:
1. In a foodprocessor, chop walnuts until finely ground.
2. Add pitted dates and mince until a paste forms.
3. Add vanilla and 1/4C cocoa and pulse to combine.
4. Using a small scoop, make rouded brownie balls,.
5. Onec the balls are formed, gently toss in the remaining cocoa to coat.
6. Makes approx 20-24 brownie balls depending on size.
Title: Chocolaty Decadence Banana Muffins
Ingredients:
- 2 applesauce
- 1/2 walnut oil
- 1/3 canola oil
- 1/4 eggs
- 2 whole wheat flour
- 3 sugar
- 1 1/4 baking soda
- 1/2 baking powder
- 2 salt
- 1/2
- 1
Instructions:
1. In and 8 cup measuring cup, mix together the banana, applesauce, eggs and oil.
2. In a large mixing bowl, whisk together all the dry ingredients but the chocolate chips (I like to split the sugar with Splenda but for some reason the ingredient list can't identify it).
3. Fold in wet mix until just blended slightly.
4. Add in chocolate chips and mix just until evenly moist.
5. Distribute between 2 muffin trays (12 muffins/tray.
6. Bake at 350F for 20 minutes.
7. Let cool slightly and enjoy with a large glass of milk or, even better, hot chocolate!
Title: Lemon Nut Crescents
Ingredients:
- 1 butter
- 3 lemon, rind of
- 1/3 sugar
- 1 sour cream
- 1/4
- 1
Instructions:
1. Unroll crescent roll dough and separate into eight triangles.
2. Spread with 1 T soft butter.
3. Combine nuts and lemon peel and sprinkle over dough.
4. Roll into crescents.
5. Bake at 375 degrees for 10 to 12 minutes on ungreased baking sheet.
6. Combine sugar, sour cream, lemonade concentrate and remaining butter in a saucepan.
7. Bring to a boil, stirring occasionally.
8. Brush over warm rolls.
Title: Lemon Coconut Cupcakes
Ingredients:
- 1 1/4 all-purpose flour
- 3/4 baking soda
- 1 salt
- 5 butter
- 2/3 milk
- 2 eggs
- 1 sugar
- 1 vanilla extract
- 1 butter
- 1/2 cream cheese
- 1/4 powdered sugar
- 4 vanilla extract
- 1 lemon zest
- 1/2
- 1
Instructions:
1. For the cupcakes: Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. In a medium mixing bowl stir together flour, baking soda, and salt, set aside.
2. In a small saucepan heat butter and milk over low heat just until mixture is hot and butter is melted. Remove from heat.
3. Meanwhile, in a large mixing bowl with an electric mixer on medium speed beat eggs, egg yolk, sugar, and vanilla until lightened in color and thickened. On low speed gradually add flour mixture and beat until blended. Slowley add hot milk mixture and beat until combined. Stir in coconut.
4. Divide batter evenly between baking cups. Bake until toothpick inseted into center comes out clean, about 20 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completley.
5. For the frosting: In a medium mixing bowl on medium speed cream butter and cream cheese until smooth.
6. On low speed gradually add powdered sugar. Add vanilla and lemon zest and beat until smooth and creamy. Spread frosting on cupcakes and top with coconut.
Title: Easy Summer Pudding
Ingredients:
- 1 strawberry
- 6 raspberries
- 6 black currants
- 6 red currants
- 6 blackberries
- 18 water
- 6
- 3
Instructions:
1. Wash and prepare the fruits carefully.
2. Place the water and sugar in a saucepan and heat gently until the sugar has dissolved.
3. Add the fruits and cook gently for a few minutes – do not boil rapidly.
4. Allow the mix to cool and check for sweetness – add more sugar if required.
5. Take 8 individual pudding moulds and line with cling film.
6. Remove the crusts from the bread.
7. Take 8 slices of the bread and cut them in half to form oblongs.
8. Line the insides of the moulds with the oblongs.
9. On 2 slices cut them into quarters to make squares to line the bottom of the moulds – there should not be any gaps.
10. Spoon carefully into the moulds the fruit mixture to the top.
11. Keep back some of the juice from the fruits.
12. With the remaining bread cut out circles big enough to cover the whole of the mould.
13. Place the bread lids on top and fold over the cling film.
14. Place the moulds on a tray and place another tray on top.
15. Place weights on top of the tray and refrigerate the puddings over night.
16. Turn out the puddings and remove the cling film.
17. With a pastry brush give the puddings a gentle coat of the saved juices of the fruit. If there are any white bits still showing this will cover them up.
18. Serve chilled with pouring cream.
Title: Little Pumpkin Snackin' Cake
Ingredients:
- 1/2 margarine
- 1 butter
- 2 sugar
- 1 eggs
- 1 pure vanilla extract
- 1 canned pumpkin
- 1 flour
- 1 baking powder
- 1/2 baking soda
- 3/4 salt
- cinnamon
Instructions:
1. Butter an 8 inch square baking pan.
2. Beat margarine and sugar until fluffy.
3. Add eggs and vanilla, beat well.
4. Add pumpkin, beat well.
5. In small bowl, combine flour, baking powder, baking soda, salt and cinnamon.
6. Add flour mixture to pumpkin mixture, beat well.
7. Pour into prepared pan.
8. Bake at 350 for 35-40 minutes, until toothpick in center comes out clean.
9. Cool in pan, slice and snack!
Title: Cocoa-Mocha Mousse
Ingredients:
- 1 ricotta cheese
- 1/4 plain yogurt
- 1 1/2 sugar
- 1/2 water
- 1/2 unflavored gelatin
- 1 instant coffee
- 1/2 milk
- 1 vanilla
- 1 raspberries
- 1
- 2
Instructions:
1. Combine ricotta cheese, yogurt and cocoa in food processor or blender for 2 minutes until very smooth turn into medium bowl.
2. Combine sugar and water in small saucepan
3. sprinkle gelatin over top and let stand 1 minute
4. stir over medium-low heat until gelatin is completely dissolved, about 5 minutes
5. stir in instant coffee
6. blend coffee mixture with cheese mixture along with milk, liqueur and vanilla
7. refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon; about 45 minutes.
8. Beat mixture with electric mixer at high speed for 2 minutes to aerate.
9. spoon into six 8 oz ramekins or desert cups
10. refrigerate at least 3 hours before serving.
11. Decorate with cut or crumbled chocolate wafers and raspberries, if you want.
Title: Jell-O Ween Poke Brownies
Ingredients:
- 1 milk
- 1 1/2
- 1
Instructions:
1. Prepare and bake brownie mix as directed on package for 8 or 9-inch.
2. square baking pan.
3. Remove from oven.
4. Immediately use round handle of wooden spoon to poke holes at 1-inch intervals down through brownies to pan.
5. Pour cold milk into large bowl.
6. Add pudding mix.
7. Beat with wire whisk 2 minutes.
8. Stir in a few drops food colorings to tint mixture orange.
9. Quickly pour about 1/2 of the thin pudding evenly over warm brownies and into holes.
10. Tap pan lightly to fill holes.
11. Let remaining pudding mixture stand to thicken slightly.
12. Spread remaining pudding over top of brownies to "frost.".
13. Refrigerate 1 hour or until ready to serve.
14. Cut into 2-inch squares.
15. Cut each square diagonally into triangles.
Title: Monte Carlos-Coconut
Ingredients:
- 3/4 butter
- 1/2 sugar
- 1 egg
- 1 1/2 vanilla extract
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 1/2 flaked coconut
- 1/4 butter
- 3/4 powdered sugar
- 1 -2 milk
- 1/2
Instructions:
1. Beat 3/4 cup butter at medium speed of an electric mixture until creamy; gradually add 1/2 cup sugar, beating well. Add the egg and 1 tsp vanilla, beating well.
2. Combine the flour, baking powder, and salt in a separate bowl. Mix well. Add to the butter mixture, beating well. Stir in the coconut.
3. Shape the dough into 1 inch balls; place on a lightly greased cookie sheet. Flatten the cookies in a crisscross pattern with a fork dipped in flour. Bake at 350 degrees for 12 to 14 minutes. Cool on wire racks.
4. For the frosting filling: Beat 1/4 cup butter at medium speed of an electric mixer until creamy; gradually add the powdered sugar, beating well. Add the remaining 1/2 tsp vanilla and milk; beat well.
5. Spread 1 tsp of the powdered sugar mixture on the flat side of half of the cookies. Spread 1 tsp raspberry preserves on the flat side of the remaining cookies. Place the preserve-topped cookies on top of the powdered sugar mixture-topped cookies to form sandwiches.
Title: Elegant Pop-Up Jam Filled Cookies W/ Glaze
Ingredients:
- 2 all-purpose flour
- 1/8 salt
- 1 1/3 butter
- 2/3 sour cream
- 2/3 water
- 1/2 powdered sugar
- 2 almond flavored liqueur
Instructions:
1. In large mixing bowl,add the salt& flour,cut in the butter until mixture is crumbly.
2. Add the sour cream,stirring until dough forms to a ball (few minutes).
3. Cover,& chill until firm (at least 1 hour).
4. Heat oven to 400.
5. Roll dough on a lightly floured surface,using one-third at a time (chill rest of dough) Roll to 1/8-inch thickness and cut with 1 1/2-inch round cookie cutter.
6. Put half of circles 1 inch apart onto ungreased cookie sheet.
7. Cut small circle with 3/4-inch round cookie cutter in center of remaining circles.
8. Brush one side of donut shaped cookies with water.
9. Put on top of the circles on baking sheet,moist side down.
10. With rounded 1/4 teaspoonful,add fruit spread to centers of cookies.
11. Bake 9-11 minutes, or until golden& puffy.
12. Let cookies cool thoroughly.
13. Stir thr powdered sugar& liqueur in a small bowl.
14. Drizzle over cookies.
Title: Lemonade Cake
Ingredients:
- 1 sour cream
- 1 cream cheese
- 1 eggs
- 3
Instructions:
1. Combine all ingredients in large mixer bowl and beat at low speed until moistened.
2. Continue to beat for 2 minutes.
3. Place in greased and floured 13 x 9 pan and bake at 325 degrees for 30 to 40 minutes or until tests done.
Title: Gramma's Easy, Healthy Pumpkin Cookies
Ingredients:
- 1/2 margarine
- 1 3/4 brown sugar
- 2 eggs
- 1 white flour
- 1 brown flour
- 1 salt
- 1/2 baking powder
- 1 baking soda
- 1 cinnamon
- 1 clove
- 1 ginger
- 1 nutmeg
- 1 raisins
- 1 coconut
- 1/2 apple
- 1 walnuts
- 1
Instructions:
1. preheat oven to 375°.
2. Cream margarine and sugar in mixer. Add eggs, pumpkin, spices, salt, baking soda and baking powder.
3. Mix in flours.
4. With wooden spoon, mix in remaining ingredients.
5. Drop teaspoonfuls onto greased cookie sheet.
6. Bake for 12-15 minutes.
Title: Simple Low-Fat Risotto Rice Pudding
Ingredients:
- 250 risotto rice
- 80 sugar
- 1 1/8 low-fat milk
Instructions:
1. Put the three ingredients in a large ovenproof dish with a lid.
2. Put in moderate oven (170c) for about 90 minutes stirring every 20-30 minutes.
3. It shouldn't form a skin.
4. Take it out when it still looks a bit too liquid - the rice will continue to absorb while it cools.
Title: Taqueria Los Hermanos Tres Leches Cake
Ingredients:
- 18 1/4 heavy cream
- 3 half-and-half
- 1/3 evaporated milk
- 2 confectioners' sugar
- 3/4 vanilla
- 3/4 pineapple
- 1/2 strawberry
- 1
Instructions:
1. make cake according to instructions with the egg whites and oil
2. cool completely.
3. ina bowl combine3/4 cup cream half and half and canned milk
4. with a knife score the cake so liquid can penatrate.
5. gradually pour the milk mixture over the cake spread evenly.
6. set aside.
7. with mixer mix the remaining cream vanilla and sugar
8. to spreading consistancy.
9. spread over cake
10. arrange pinapple and strawberries
11. chillc at least 1 hour before serving.
Title: Yak Kwa (Korean Ginger Cookies)
Ingredients:
- 1/4 sugar
- 1/4 honey
- 1/8 salt
- 1 gingerroot
- 2 water
- 2 flour
- 1/8 salt
- 2 honey
- 3 rice wine
- 2 sake
- 2 water
- cinnamon
- pine nuts
Instructions:
1. Combine sugar, honey, salt, and 1/2 cup water in a medium saucepan. Bring to a boil. Simmer for 5 minutes, stirring frequently. Remove from heat and cool. Set aside.
2. Blend ginger and 2 tbsp water in a blender and puree until smooth. Pour through a strainer and set aside.
3. Combine flour, salt, and sesame oil in the bowl of a food processor. Pulse until the mixture resembles fine breadcrumbs. Add ginger juice, honey, rice wine, and 2 tbsp water and process until a smooth, pliable dough forms.
4. Turn the dough out onto a lightly floured surface and roll it out into a 1/4 inch thick circle, about 12 inches wide. Using a small cookie cutter, cut dough into 20 cookies.
5. Heat 2 inches of oil in a 6 qt saucepan until a deep-fry thermometer reads 300 degrees F. Working in batches, carefully slide cookies into oil and fry, flipping once, until puffed and golden (3-4 minutes).
6. Using a slotted spoon, transfer to a baking sheet with a wire rack. Dip cookies into syrup and transfer to a serving plate. Dust with cinnamon and pine nuts, if using.
Title: Molasses Fruitcake
Ingredients:
- 1/4 butter
- 1 dark brown sugar
- 1 eggs
- 3 molasses
- 1/2 flour
- 2 baking soda
- 1/2 cinnamon
- 1 1/2 allspice
- 1/2 mace
- 1/2 salt
- 1/2 ground cloves
- 1/2 applesauce
- 2 candied citron peel
- 2 raisins
- 1/2 pecans
- 1 walnuts
- 1
- 1/2
Instructions:
1. Preheat oven to 325 degrees F.
2. Butter 2 9x5 loaf pans.
3. Line them with foil and butter again.
4. Mix spices with the flour and take a small amount and dust the foil lined pans with it.
5. Set pans aside.
6. Take baking soda and add to the flour and spice mixture.
7. Set aside.
8. Cream butter then add brown sugar to it.
9. Cream again until sugar is incorporated.
10. Add lemon extract and eggs and beat well.
11. Add applesauce and molasses and blend.
12. Add flour/spice mixture and beat well.
13. Stir in candied fruit, citron, raisins and pecan.
14. Spoon into pans and cover tops with walnut meats.
15. Bake for 1- 1 1/4 hours (until toothpick comes out clean).
16. Let set for 7-10 minutes then turn out on racks and cool.
17. When completely cooled, wrap well and store in an airtight container.
18. *If you want brandied fruitcake: soak 2 pieces of cheesecloth in brandy.
19. Wrap fruitcake up with cheesecloth then wrap tightly with foil.
20. Open up every other day for a week and add additional brandy.
21. Serve away from flames.
Title: Dates and Cream, a Dessert from Oman
Ingredients:
- 100 dates
- 200 sugar
- 5 pistachios
- 5
Instructions:
1. Wash and remove seed from100 grams dates.
2. Beat 200 ml cream until its thick, beat in any sugar you will be using if desired, being sure to beat until sugar is dissolved.
3. Slice 5 almonds and 5 pistachios finely.
4. In a deep platter place cream and dates and garnish with almonds and pistachios.
5. Chill and serve.
Title: Spice Cake
Ingredients:
- 2 1/2 flour
- 1 1/2 baking powder
- 1 baking soda
- 2 eggs
- 1 1/2 sugar
- 2/3 shortening
- 1/3 water
- 1/3 nutmeg
- 1/2 clove
- 1/2 cinnamon
- 1/2 butter
Instructions:
1. Preheat oven to 350 degrees Fahrenheit
2. Place the sugar, eggs, water, and cream into a mixing bowl and mix well.
3. Add the nutmeg, clove, cinnamon, baking powder, and baking soda mix again.
4. Add the shortening, I use cold shortening, and break it up with the cake mixer, but you can just break it small by hand.
5. Add the flour and mix until an even consistency
6. Pour into a greased 9 x 13 cake pan, cook for 30 minutes at 350
7. Pull the cake out and let cool in tin.
8. Optional: Let stand approximately 10 minutes and take a stick of butter and rub it generously across the cake.