lumicero/recipes-ing2inst huggingface dataset:
Title: Pound Cake for all occasions
Ingredients:
- 1 1/2 butter
- 3 margarine
- 3 sugar
- 1/2 flour
- 1 baking powder
- 1 buttermilk
- 1 vanilla
- 6 lemon juice
- eggs
Instructions:
1. Cream butter and sugar. Add vanilla.
2. Add eggs one at a time.
3. Add dry ingredients alternately with buttermilk and lemon juice; mix well.
4. Pour into buttered and floured loaf pan.
5. Bake in 300 degree oven of 1-1/2" hrs.
Title: Foam Biscuits (Cookies) by Brianne's Nanna
Ingredients:
- 1 sugar
- 1/2 milk
- 1 baking soda
- 3 plain flour
- 1 cinnamon
- 1 butter
- 1/2 plain flour
- 2 icing sugar
- 1 butter
- 2 -3 milk
- 2
Instructions:
1. Heat oven to 200c.
2. Line 2 baking trays with silicone paper.
3. In a saucepan mix together sugar and milk and bring to a boil.
4. Shake gently so sugar does not stick to the bottom.
5. Add baking soda & let it cool.
6. In a large mixing bowl combine flour & cinnamon.
7. Rub butter into the flour.
8. Once it is all rubbed in & there are no big lumps - add the milk mixture and mix well.
9. Put lots of flour on the surface you are going to roll the mixture on to prevent sticking.
10. Use about 1/4 of the mixture at a time - roll the dough thinly & use cookie cutter to cut out shapes.
11. Place on lined baking tray & bake until golden.
12. Allow to cool slightly on tray & use spatula to transfer to a baking rack to cool.
13. Once they are cool they can be iced and dipped in sprinkles.
14. To make icing - combine 1 tablespoon of the milk with the butter, food colour & icing sugar - then gradually add enough milk to get the correct consistency.
Title: Broiled Peanut Butter Crunch Cake
Ingredients:
- 1 water
- 1 1/3 peanut butter
- 1/3 eggs
- 1/3 light brown sugar
- 3 heavy whipping cream
- 2/3 crunchy peanut butter
- 1/4 butter
- 1/4
- 4
- 1
Instructions:
1. For cake:
2. Preheat oven to 350°F Spray a 13 × 9-inch pan with Baker’s Joy.
3. Place the cake mix, water, 1/3 cup peanut butter, oil, and eggs in a large bowl and beat with an electric mixer on low until incorporated. Scrape down bowl, then beat mixture on medium for 2 minutes longer. Pour batter into prepared cake pan. Shake pan to smooth out evenly.
4. Bake cake for 32 to 37 minutes. Transfer to wire rack to cool while assembling topping.
5. Topping:
6. Place the brown sugar, cream, ¼ cup of peanut butter, and butter in a medium mixing bowl. Beat on low until just combined, 30 seconds. Spread topping over the hot cake, spread peanuts over top.
7. Move the oven rack to the second position from the top and preheat the broiler to medium.
8. Place the cake under the broiler until the topping is bubbly and browned, 45 seconds to 1 minute. Do not let it overcook. Let cake rest for ten minutes, then slice and serve.
Title: Lemon Anise Cookie Cups
Ingredients:
- 3 all-purpose flour
- 3 sugar
- 2 margarine
- 1 lemon peel
- 1
- 1/4
Instructions:
1. Preheat oven to 375.
2. Combine flour, sugar, margarine, egg white, peel, and anise in blender or food processor until smooth.
3. Spray bottoms of 6 custard cups and 2 baking sheets with nonstick spray.
4. Spread 1 tbs batter into 5" diameter circle on baking sheet with rubber spatula.
5. Repeat to make a total of 6.
6. Sprinkle 2 tsp almonds in the center of each.
7. Bake 3-4 minutes or until edges are lightly browned.
8. Place cookie over bottom of prepared custard cup so almonds face inside.
9. Press cookie against custard cup to form cookie cup.
10. Cool.
Title: Cooking B Chocolate Oatmeal Cookies
Ingredients:
- 2 quick oats
- 1 1/4 whole wheat flour
- 1/4 flax seeds
- 2 baking powder
- 1 baking soda
- 1 salt
- 1/4 shortening
- 1 peanut butter
- 1 white sugar
- 3/4 brown sugar
- 1 eggs
- 2 vanilla
- 1 chocolate chips
- 1
Instructions:
1. Preheat oven to 350°F.
2. Mix all dry ingredients together.
3. Cream shortening, peanut butter and sugars on medium speed.
4. Add eggs and vanilla.
5. Add dry ingredients.
6. Stir in chocolate chips.
7. Drop round spoonful on a cookie sheet.
8. Bake 10 to 11 minutes or until starting to brown.
9. Place on cookie rack to cool.
Title: Kringle (Cookies)
Ingredients:
- 1/4 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 1 sour cream
- 2 baking soda
- 3 baking powder
- 3 1/2 flour
Instructions:
1. Cream butter and sugar add egg and villa and beat well.
2. Add sour cream and mix well.
3. Sift together baking soda, powder and flour.
4. Add to creamed mixture and mix well.
5. Chill overnite.
6. Take a teaspoon of dough and roll out in your hands into a snake about 8-inches long.
7. Form into a "Figure 8" shape on a parchment-lined cookie sheet.
8. Bake at 375° for 10 minutes or until lightly browned.
9. Remove and cool completely.
Title: Chocolate Peanut Butter Gooey Butter Cake
Ingredients:
- 1 egg
- 1 reduced-fat cream cheese
- 8 egg
- 1 vanilla
- 1/2 butter
- 1 powdered sugar
- 4 Splenda granular
- 1
- 8
- 0.5
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
3. To make the filling: In a large bowl, beat the cream cheese and peanut butter until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar and mix well. Spread peanut butter mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
4. Serve with fresh whipped cream.
Title: Grandma's Fresh Blueberry Peach Pie
Ingredients:
- 6 fresh blueberries
- 1 1/2 sugar
- 1/3 flour
- 2 flour
- 2 butter
- 1/3 egg
- 1/8
- 1
Instructions:
1. Heat oven to 400 degrees.
2. Peel and slice the peaches. Place in a large bowl. Add blueberries. Sprinkle with sugar and flour. Mix well and set aside.
3. Prepare the pie crust:
4. Sift the flour into a large bowl. Add butter and mix with a fork or pastry blender until the mixture resembles small peas. Make a well in the center and add the ice water. Mix together being careful not to over work the dough so that it does not become tough. Shape into a ball and refrigerate for 20 minutes.
5. Divide dough in half. On a lightly floured board, roll out one half into a 15" circle. Carefully fold in half and place into a 9" or 10" pie plate. Press evenly onto bottom and sides of pie plate.
6. Evenly spoon the fruit mixture into the pie plate.
7. Roll out second half of dough and place on top of fruit. Pinch and crimp edges together. Make slits in top of dough.
8. In a small bowl, beat egg and brush over the top of the pie.
9. Bake at 400 degrees for 12 minutes. Lower temperature to 350 degrees and bake for 30 to 35 minutes.
Title: Baked Bananas
Ingredients:
- 3 bananas
- 2 oranges
- 1/3 sugar
- 1/4 butter
- 2 lemon juice
- 2
Instructions:
1. Peel and cut bananas lengthwise.
2. Place in a shallow baking dish.
3. Arrange orange sections over bananas and sprinkle with sugar.
4. Combine melted butter and juices; pour over fruit.
5. Bake at 450°F for 15 minutes.
6. Serve with ice cream or curried dishes.
Title: Peanut Butter Cookies With Kisses
Ingredients:
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 margarine
- 1/2 peanut butter
- 1 egg
- 1 1/4 flour
- 3/4 baking soda
- 1/2 baking powder
- 1/4 salt
- 1
Instructions:
1. Mix sugars, margarine, peanut butter, and egg.
2. Stir in remaining ingredients.
3. Cover and refrigerate at least 3 hours.
4. Heat oven to 375 degrees F.
5. Shape dough into 1" balls.
6. Bake until light brown, 9 to 10 minutes.
7. Cool 2 minutes, remove from cookie sheet.
8. Place unwrapped hershey's kiss in the middle of each cookie and let cool for hours or overnight.
Title: Flourless Chocolate-Almond Cake
Ingredients:
- 1 1/2 sugar
- 1/3 bittersweet chocolate
- 8 sugar
- 1/3 sugar
- 5 butter
- 5 salt
- 1/3
- 1
- 1/2
- 1/4
Instructions:
1. Set oven to 350 degrees.
2. Butter a 10-inch springform pan.
3. Combine almonds and 1/3 cup sugar in a processor; blend until almonds are very finely ground, transfer to a medium bowl (do not clean the processor).
4. Add in chocolate and 1/3 cup sugar to the processor; blend until chocolate is finely ground, but not clumping together ( this should take about 40 seconds) stir the chocolate mixture into the almond mixture.
5. Using an electric mixer beat egg yolks and 1/3 cup sugar in a large bowl until mixture forms heavy ribbons when beater are lifted (this should take about 5 minutes).
6. Beat in almond extract.
7. With a spatula, fold in the chocolate/almond mixture, then melted cooled butter.
8. In a clean bowl with dry beaters, beat 5 egg whites and salt until stiff but not dry.
9. Fold the whites into chocolate batter in three additions.
10. Transfer to baking pan.
11. Bake for about 35-40 minutes, or until a tester inserted into the center comes out with moist crumbs attached.
12. Cool cake completely in pan.
13. Cut around pan sides with a sharp knife to loosen, then release the sides.
Title: Dump Cake
Ingredients:
- 1 crushed pineapple
- 1 pecans
- 1 butter
- 1
- 1/2
Instructions:
1. DO NOT MIX INGREDIENTS AND FOLLOW THE ORDER OF INGREDIENTS - OTHERWISE IT WON'T TURN OUT.
2. In a 9x13-inch baking:
3. Add pie filling.
4. Add pineapple with Juice.
5. Add cake mix - dry (do not follow the directions on the box to make cake) evenly across pan.
6. Add pecans evenly across pan.
7. Slice butter into about 1/8-inch pieces.
8. Layer butter pieces to cover dish.
9. Bake at 325°F for 45 minutes.
10. Check - if there are any dry cake mix spots - add little more butter to these spots only and bake an additional 10 - 15 minutes.
Title: Soft Snickerdoodles
Ingredients:
- 3 sugar
- 1 ground cinnamon
- 1 eggs
- 2
- 1/4
Instructions:
1. Preheat oven to 375 ºF.
2. Grease cookie sheets.
3. Combine sugar and cinnamon in small bowl.
4. Combine cake mix, eggs and oil in large bowl.
5. Stir until well blended.
6. Shape dough into 1 inch balls.
7. Roll in cinnamon-sugar mixture.
8. Place balls 2-inches apart on cookie sheets.
9. Flatten balls with bottom of glass.
10. Bake at 375 ºF for 8 to 9 minutes or until set.
11. Cool one minute on cookie sheets.
12. Remove to cooling rack to cool completely.
Title: Dorothy Smith Gooden's Apple Crisp
Ingredients:
- 8 -10 apples
- 1/4 granulated sugar
- 1/4 cinnamon
- 3/4 butter
- 1/3 brown sugar
- flour
Instructions:
1. Place sliced apples in a buttered baking dish.
2. Sprinkle with sugar & cinnamon.
3. Topping: Crumble butter, brown sugar & flour together.
4. Put on top of apples.
5. Bake at 350°F for 25-30 minutes until apples are fork tender and top is golden brown.
Title: Nana Edie's Devil's Food Cake
Ingredients:
- 1/2 nonfat milk
- 1 distilled white vinegar
- 4 butter
- 1/2 water
- 1 all-purpose flour
- 2 baking soda
- 1 salt
- 1/2 sugar
- 2 eggs
- 2 vanilla
- 1 sugar
- 1 1/2 skim milk
- 1 unsalted butter
- 4 vanilla
- 1/2
- 1
Instructions:
1. Make cake layers:.
2. Preheat oven to 350°F Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.
3. Stir together milk and vinegar and set aside to “sour” (mixture will curdle). Melt chocolate and butter with water in a large metal bowl set over a saucepan of simmering water, whisking until smooth. Cool slightly. Sift together flour, baking soda, and salt. Beat sugar into chocolate mixture with an electric mixer. Add eggs, 1 at a time, beating well after each addition, then beat in vanilla. Add flour mixture and beat on low speed just until combined. Add soured milk and beat on high speed 2 minutes.
4. Divide batter evenly between cake pans. Bake in middle of oven until tops of layers spring back when touched lightly and edges have just started to pull away from sides of pans, about 35 minutes. Cool layers in pans on racks 5 minutes. Run a thin knife around edges of pans, then invert layers onto racks to cool completely.
5. Make frosting:.
6. Bring sugar and milk to a boil in a heavy saucepan, stirring constantly, and simmer 10 minutes. Remove from heat and add chocolate, butter, and vanilla, stirring until smooth. Transfer to a bowl and cool to room temperature, stirring occasionally. Chill frosting, stirring frequently, until thickened and spreadable. Assemble cake:.
7. Brush any loose crumbs from layers and put 1 layer upside down on a serving plate. Spread with about 1 cup frosting. Place other layer on top,.
Title: Toffee Crunch Cookies
Ingredients:
- 1 granulated sugar
- 1 light brown sugar
- 1 unsalted butter
- 1 egg
- 1 flour
- 3 1/2 oats
- 1 salt
- 1 baking soda
- 1 cream of tartar
- 1
- 3/4
- 1/2
Instructions:
1. Heat oven to 350°.
2. Beat granulated sugar, brown sugar and butter until fluffy, about 2 minutes. Add oil and egg, mix until smooth. Scrape bowl; add flour, rice cereal, oats, toffee, chocolate chips, baking soda, salt and cream of tartar. Mix until combined.
3. Drop by rounded tablespoonfuls onto prepared baking sheets and bake about 14 minutes or until golden brown. Let set on cookie sheet about 5 minutes before removing to a rack.
Title: Vanilla Chai Cupcakes
Ingredients:
- 1/2 butter
- 1 sugar
- 2 vanilla extract
- 2 eggs
- 2 mixed spice
- 1 1/4 all-purpose flour
- 1/2 buttermilk
- 1/2 baking soda
- 1/2 apple cider vinegar
- 1 1/2 ground cinnamon
- 1 1/2 ground cardamom
- 1/2 ground ginger
- 1/2 ground cloves
- 1/4 ground nutmeg
- 1 butter
- 1 vanilla extract
- 2 powdered sugar
- 1 mixed spice
- milk
Instructions:
1. Preheat oven to 325 degrees. Prepare a cupcake pan with liners.
2. In a small bowl or plastic bag, combine the chai spice mix ingredients. Set aside.
3. Cream together the butter and sugar. Add the vanilla and beat in one egg at a time. Stir in 2 teaspoons of the chai spice mix. Fold in the flour and buttermilk alternately and stir until combined, don’t over mix. Mix together the baking soda and vinegar in a separate bowl, then add it to the batter and mix until combined.
4. Spoon into prepared cupcake tins until 3/4 full and bake 15-20 minutes or until a toothpick comes out clean.
5. Buttercream Directions:
6. In a stand mixer, beat the butter until it is creamy. On low, mix in the vanilla and the rest of the chai spice mix. Carefully beat in the powdered sugar about ½ cup at a time. If the buttercream is too thick add 1-2 tbs of cold milk until the desired consistency is reached. Then pipe onto cooled cupcakes with your favorite frosting tip.
Title: Choc Chip Bread & Butter Pudding
Ingredients:
- 125 butter
- 10 eggs
- 4 caster sugar
- 1/4 vanilla essence
- 1 chocolate chips
- 1/2 chocolate piece
- cinnamon
- nutmeg
Instructions:
1. Spread butter liberally over bread slices.
2. Remove crusts& cut to fit into a loaf pan.
3. Beat eggs& sugar until pale in colour, gradually blend in milk& vanilla.
4. Place a layer of bread in a greased pan& sprinkle some choc chips on top.
5. Pour egg mixture over the first layer to just cover.
6. Allow to soak a minute or two.
7. Continue layering bread, choc chips& egg mixture until pan is full, finishing with bread.
8. Drizzle with remaining egg mixture.
9. Sprinkle with cinnamon& nutmeg.
10. Place the pan in a baking dish filled with water to come halfway up the sides of the loaf pan.
11. Bake in a moderate oven (180c) for 1 hour or until firm.
Title: Tahini and Almond Balls (Vegan Friendly)
Ingredients:
- 1/2 tahini
- 1/2 almond butter
- 1/4 ground cardamom
- 1/2 ground cinnamon
- 2 honey
- 1 pomegranate molasses
- 1 oats
- 1/2 dried dates
- 5 walnuts
- 3 coconut
- 1
Instructions:
1. Place all ingredients *except* coconut in a bowl and stir together to mix well.
2. Place the grated coconut in a flat plate.
3. Roll the mixture into balls (about the size of a walnut.).
4. Roll the balls in the grated coconut.
5. Place the balls on a serving platter, cover and refrigerate until firm.
Title: Little Ricotta Pots With Rhubarb Compote and Macadamia Brittle
Ingredients:
- 1 1/2 sugar
- 1/2 honey
- 1/3 unsalted butter
- 2 vanilla extract
- 1/2 rhubarb
- 1 light brown sugar
- 1/3 orange
- 1 cinnamon stick
- 1 part-skim ricotta cheese
- 1 light brown sugar
- 1/2 eggs
- 2 half-and-half
- 1/4 orange zest
- 1 1/2 cornstarch
- 1 vanilla extract
- 1/2
Instructions:
1. To make macadamia brittle: Preheat the oven to 350°. Spread the nuts on a rimmed baking sheet and bake for 5-7 minutes, or until lightly toasted. Transfer the nuts to a plate; let cool and coarsely chop.
2. Wipe off the baking sheet and oil it lightly. In a medium saucepan, combine the sugar, honey and butter, and boil over moderately high heat until a candy thermometer inserted in the syrup registers 290°, about 7 minutes. Stir in the chopped nuts and vanilla extract, and scrape the mixture onto the prepared baking sheet; spread in an even layer. Let cool completely, then break into large pieces. There will be more than you need for this recipe - but it is a delicious candy! (can be stored in an airtight container for up to a week).
3. To make rhubarb compote: Place all the ingredients for the rhubarb compote in a saucepan and bring to a boil. Lower heat and cook for 15 minutes, or until rhubarb is tender. Taste and add more sugar, if you like it sweeter. Discard cinnamon stick. Serve warm or cold. (can be made ahead and gently reheated, if desired warm).
4. To make ricotta pots: Preheat oven to 375°F With an electric beater, beat all the ingredients for the pots together until smooth.
5. Divide between four lightly-buttered 4-ounce heatproof bowls or ramekins and bake for 20 minutes until soft and puffy. The ricotta pots will deflate a little once out of the oven.
6. To serve: Top each ricotta pot with a spoonful of the rhubarb and its juices; stab in a shard of the madadamia brittle, decoratively, and serve.
Title: Pecan Dainties
Ingredients:
- 125 butter
- 1 vanilla
- 2 caster sugar
- 1 pecans
- 1 flour
- 1/2
Instructions:
1. Preheat oven to 180°C.
2. Beat the butter, vanilla and sugar until smooth. Stir in nuts and then sifted flour.
3. Roll into ball shaped, about 2 tsp size. Bake off in a moderate oven for about 15 minutes or til lightly browned.
4. Roll balls in icing sugar while still hot and cool on a wire rack.
Title: Banana Cake -
Ingredients:
- 1 1/2 bananas
- 2 lemon juice
- 3 flour
- 1 1/2 baking soda
- 1/4 salt
- 1 cinnamon
- 1/2 nutmeg
- 3/4 butter
- 1 sugar
- 1 brown sugar
- 3 eggs
- 2 vanilla
- 1 1/2 buttermilk
- 1/2 butter
- 1 cream cheese
- 1 vanilla
- 3 1/2 icing sugar
Instructions:
1. Preheat oven to 275°.
2. Grease and flour a 9 x 13 pan.
3. In a small bowl, mix mashed banana with the lemon juice; set aside.
4. In a medium bowl,sift flour, baking soda and salt;nutmeg and cinnamon set aside.
5. In a large bowl, cream 3/4 cup butter and 2 cups sugar until light and fluffy.
6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
7. Beat in the flour mixture alternately with the buttermilk.
8. Stir in banana mixture.
9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
11. For the frosting, cream the butter and cream cheese until smooth.
12. Beat in 1 teaspoon vanilla.
13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
14. Spread on cooled cake.
15. Sprinkle chopped walnuts over top of the frosting, if desired.
Title: Harrison Family Persimmon Pudding
Ingredients:
- 2 granulated sugar
- 2 brown sugar
- 1 flour
- 2 milk
- 2 buttermilk
- 1/2 eggs
- 2 baking soda
- 1 baking powder
- 1 nutmeg
- 1/3 cinnamon
- 1
Instructions:
1. Preheat oven to 350°F.
2. Spray or rub butter onto a 9.5 x 13.5 pyrex dish.
3. Thoroughly combine ingredients, pour into prepared dish, and bake for approximately 1 hour, or til set with sides pulling away and become darker than rest of pudding. We often topped it with a bit of heavy cream, or of course whipped cream works. If you can restrain yourself, cool, cover with plastic wrap and refrigerate overnight, the flavors and texture will improve.
Title: Donna's Vanilla Bean Cookies
Ingredients:
- 2 1/2 flour
- 1 baking soda
- 1/2 salt
- 1 1/2 granulated sugar
- 1 butter
- 2 eggs
- 1 vanilla bean
- 1 vanilla extract
Instructions:
1. Preheat oven to 375°F.
2. In medium bowl, whisk together flour, baking soda, and salt; set aside.
3. In large mixer bowl, beat the 1 1/2 cups sugar and butter at medium speed until light and fluffy. Beat in eggs one at a time.
4. Cut vanilla bean in half lengthwise. Use tip of knife to scrape seeds into mixture.
5. Add vanilla extract. Add flour mixture; beat at low speed until just combined.
6. Place granulated sugar in small bowl. Shape dough into 1 inch balls, each about a tablespoon.
7. Place 2 inches apart on parchment-lined baking sheets. Bake in oven until set but very light in color, about 8 to 10 minutes. (Do not bake until golden brown or cookies will not be soft and chewy.).
8. Cool on wire racks and store in airtight container.
Title: Krispy King (Rice Krispy Treats)
Ingredients:
- 2 1/2 mini marshmallows
- 1 1/8 whipped butter
- 3/4
Instructions:
1. Turn on stove, to a "very low heat" (gas works best).
2. (Too high a heat, will make butter brown, and marshmallows toast, or candy, instead of melt Smooth).
3. spray pot with cooking spray (lightly). add butter and melt on "very Low heat" stiring occasionally.
4. add marshmalolows: melt stiring often (as to "not" candy or burn them) (marshmallows are done when they are smooth no lumps and still hold their origional color, If they start to go transparent, they have cooked too long!).
5. add Rice Krispies : stir until evenly coated.
6. pour into a (lightly sprayed) pan or mold of your choice. (I use two bread pans, about 14x4)
7. press firmly into mold!
8. remove from mold, and cool completely --.
9. cut serve and enjoy! (I cut each pan into 8 pieces.{16 total}).
Title: Berry and Rhubarb Crumble
Ingredients:
- 5 brown sugar
- 2 baking powder
- 1/2 unsalted butter
- 1 plain flour
- 60 raspberries
- 1/2 blackberries
- 500 rhubarb
- 250 caster sugar
- 1/2 flour
- 2
- 1
Instructions:
1. Preheat oven to 200 Degrees Celsius.
2. In a small pot cook rhubarb with a little sugar and water, bring to boil. Once tender drain.
3. Meanwhile chop biscuits in blender and add other crumble ingredients rubbing butter into dry to resemble breadcrumbs.
4. Blend rhubarb, caster sugar and berries in a bowl.
5. Spoon into individual oven proof dishes.
6. Top with crumble and bake for 30 minutes.
Title: Pineapple Upside Down Cake
Ingredients:
- 1 pineapple ring
- 125 margarine
- 125 caster sugar
- 2 eggs
- 100 self raising flour
- 1 baking powder
Instructions:
1. Preheat oven to 180c (gas mark 4).
2. Line and grease an 8 inch cake tin.
3. Arrange pineapple rings onto the base of the tin.
4. Melt together 25g of the margerine and 25g of the caster sugar and pour over the pineapple.
5. Beat together all the remaining ingredients until fluffy and smooth and spoon over the fruit.
6. Bake for 25-35 minutes and serve hot or cold with custard, cream or ice cream.
Title: Chocolate Pecan Cobbler (Paula Deen)
Ingredients:
- 6 butter
- 3/4 sugar
- 1 self-rising flour
- 2 pure vanilla extract
- 1/2 sugar
- 1 pecans
- 1 boiling water
- 4 ice cream
- 1/2 pecans
- 1/2 heavy cream
- 1 1/2 sugar
- 2
- 1/4
- 2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Put the butter in an 8 by 8-inch baking dish and put the dish in the oven until butter is melted, about 3 to 4 minutes. Remove the baking dish from the oven and set aside.
3. In a medium bowl combine 3/4 cup of the sugar, the flour, and 2 tablespoons cocoa.
4. Add the milk and vanilla, whisking until smooth.
5. Pour over the melted butter in the baking dish.
6. In a separate medium bowl, combine the remaining 1 cup of sugar, remaining 4 tablespoons of cocoa, the pecans, and toffee bits; sprinkle evenly over the sugar mixture.
7. Slowly pour boiling water over top of the cobbler.
8. Bake until top of the cobbler looks set, about 40 to 50 minutes.
9. Serve warm with ice cream, Caramel Whipped Cream and pecans, if desired.
10. To make the Caramel Whipped Cream: Combine the cream and sugar in a medium bowl and beat with a whisk or beater until soft peaks form. Add the caramel syrup, and lightly fold together.