lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Crisp Apple Crisp and More Apple Crisp - Kid's All Time F
Ingredients:
- 2 flour
- 1 1/2 rolled oats
- 2 brown sugar
- 2 ground cinnamon
- 1 butter
- 4 sliced apples
- 1 white sugar
- 2 cornstarch
- 1 water
- 1 vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Press in half of the mixture into a 9x13 inch baking dish. Cover with the apples.
3. In a medium sauce pan, combine white sugar, cornstarch, water, and vanilla. Cook until liquid is clear stirring all the time, making sure it is thick, about 10 minutes. Pour over apples.
4. Cover with remaining crumble mixture.
5. Bake in preheated oven for 45 minutes or until bubbly and golden!
Title: Goof Balls
Ingredients:
- 1 miniature marshmallow
- 1
Instructions:
1. Do not get the biscuits with butter- they fall apart.
2. Spread the biscuits out a little.
3. Place about 4 M&Ms and 3 or 4 marshmallows on to the dough.
4. Form biscuits into a ball and drop into a fry pan with the oil.
5. Fry until light golden brown.
Title: Pistachio Sugar Cookies
Ingredients:
- 1 pistachios
- 6
Instructions:
1. PREHEAT oven to 350° F. Place sheets on lightly floured cutting board.
2. CUT each sheet into thirds lengthwise and then each third into 6 pieces. You will have a total of 18 per sheet. Sprinkle each sheet with 3 tablespoons pistachios. Gently press into dough. Place each piece 2 inches apart on ungreased baking sheets.
3. BAKE for 9 to 10 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in airtight container.
Title: Raspberry Blueberry Pound Cake
Ingredients:
- 5 eggs
- 1 2/3 granulated sugar
- 1 1/4 unsalted butter
- 2 kirsch
- 2 cake flour
- 8 cake flour
- 1 baking powder
- 1/2 salt
- 1 fresh raspberry
- 1 fresh blueberries
Instructions:
1. Generously butter a 9-cup Bundt pan, and dust it with flour, shaking out the excess.
2. In the bowl of a food processor, blend together the eggs and the sugar until smooth and thick, about 1 minute, stopping once to scrape down the sides of the bowl.
3. Add the butter and kirsch, and blend until the mixture is fluffy, about 1 minute, stopping once to scrape down the bowl.
4. Add 2 cups plus 6 Tbs flour, baking powder, and salt, and pulse twice or so to just combine. Do not overmix.
5. In a large bowl, toss the raspberries and blueberries with the remaining 2 Tbs flour. Using a rubber spatula, fold the batter into the berries.
6. Transfer this finished batter to the prepared Bundt pan, spreading it evenly across the top.
7. Place the Bundt pan on the center rack in a cold oven, and turn the oven to 300 degrees Fahrenheit.
8. Bake until a toothpick or knife inserted in the cake’s center comes out clean, about 1 hour and 25 minutes.
9. Cool the cake in the pan for 5 minutes; then invert it onto a rack to cool completely.
10. Serve at room temperature, with tea, ice cream, or whipped cream, as the weather dictates.
Title: Budino Di Ricotta (Cream Cheese Custard)
Ingredients:
- 1/2 ricotta cheese
- 1/4 walnuts
- 1/4 heavy cream
- 2
Instructions:
1. Cream the ricotta, add the chocolateand nuts and blend thoroughly, add cream as needed for desire consistency. Serve in small glasses.
2. Note:.
3. I would be tempted to try a darker chocolate and to add a little Amaretto or walnut liquor.
Title: Mayonnaise Cake
Ingredients:
- 1 mayonnaise
- 1 cold water
- 1 sugar
- 2 flour
- 2 baking soda
- 4 vanilla
- 1
Instructions:
1. Mix all ingredients well and pour into 2 prepared cake pans. Bake at 350 for 35 minutes.
2. Our favorite frosting for this cake is a 7 Minute frosting.
Title: Sponge Cake Roll
Ingredients:
- 3/4 flour
- 2 baking powder
- 1/2 salt
- 4 eggs
- 1/2 sugar
- 2 vanilla extract
- 1 powdered sugar
- 2 fresh strawberries
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Line the bottom of a jelly roll pan with parchment paper then grease.
3. Sift together flour, baking powder, and salt in a small bowl.
4. Beat egg yolks, sugar, and vanilla extract in a small bowl.
5. Beat egg whites until stiff peaks form. Fold in yolk and flour mixture.
6. Bake 20 minutes or until golden brown. Cool 5 minutes in pan, unmold and roll into roll starting from the short side(with paper still on) and refrigerate 5 minutes.
7. Roll cake out and spread with cream then carefully roll up. Frost outside with cream and garnish with fresh strawberries.
8. For sweetened cream beat whipping cream on low speed until frothy.
9. Add sugar and flavoring and continue beating until soft peaks form (for best results freeze bowl and beaters before using).
Title: Christmas Date Cake
Ingredients:
- 2 pitted dates
- 3 boiling water
- 2 baking soda
- 1 butter
- 2 sugar
- 4 eggs
- 1/2 salt
- 3 flour
- 12 chocolate chips
- 1 white sugar
- 1
Instructions:
1. Pour boiling water over the dates, add the soda (it foams up a bit) and set them aside to cool.
2. While they're cooling, mix together in a large mixing bowl the butter, 2 cups sugar, the eggs, salt and flour.
3. One this is thoroughly mixed, add the cooled date mixture to the bowl and stir thoroughly.
4. Butter and flour a 9x13 inch cake pan (the cake rises about 1 1/2 inches, so make sure the sides are tall enough). Pour the batter in the pan.
5. Sprinkle the following on top, in this order, before baking: the chocolate chips, 1 cup sugar, nuts.
6. Bake at 325 degrees for 80 minutes. A cake tester or long toothpick should come out clean one inch from the center when the cake is done.
7. Let the cake cool in a pan on a wire rack. It can be served slightly warm, at room temperature, or chilled.
Title: Famous Chinese Almond Cookies
Ingredients:
- 8 margarine
- 2 1/2 flour
- 1/2 baking soda
- 1/2 salt
- 1 sugar
- 1 egg
- 2 water
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F Lightly grease 2 baking sheets and set aside.
2. In a medium bowl with an electric mixer, beat together margarine, flour, baking soda, salt, and sugar until it resembles crumbs.
3. Beat in egg and almond extract until a smooth dough is achieved.
4. Roll dough into 1 inch balls and place on baking sheets 2 inches apart.
5. Press your thumb in the middle of each dough ball and place 2-3 slivered almonds in the indentations.
6. Beat egg yolk with 1 tablespoon of water and brush mixture over the top of the unbaked cookies.
7. Bake cookies for 15 minutes.
8. Let cool on baking racks or flattened paper bags.
Title: Bee Sting Cake(Sponge Cake With a Homemade Custard Filling)
Ingredients:
- 2 flour
- 15 baking powder
- 125 butter
- 125 sugar
- 5 vanilla extract
- 2 eggs
- 125 milk
- 60 butter
- 60 sugar
- 100 milk
- 15 milk
- 1 sugar
- 1 cornflour
- 2 vanilla extract
- 60 butter
- 45
- 5
- 25
Instructions:
1. Cake method.
2. Preheat oven to 180 degrees Celsius. Sift flour and baking powder. Cream butter and sugar until light and fluffy. Add vanilla. Add eggs one at a time beating well after each addition. Add sifted dry ingredients alternating with milk. Spread batter into a greased and floured 22cm loose bottomed cake tin.
3. Topping method.
4. Combine all ingredients in a pot and heat until sugar has dissolved over medium heat. Pour over cake and spread evenly. Bake in oven for 35 minutes or centre of skewer comes clean.
5. Custard method.
6. While cake is in oven make filling.
7. Scald milk and cream. Beat egg yolks with sugar until light and creamy. Add cornflour and vanilla extract; then slowly add scalded milk and cream. Cook on top of double boiler stirring until mixture thickens. Stir in butter and set aside to cool.
8. Once cake is cool split cake in three layers carefully and sandwich together with custard.
Title: Black Bean Brownies
Ingredients:
- 15 1/2 black beans
- 3 eggs
- 3 coconut oil
- 1/4 cocoa powder
- 3/4 sugar
- 1 vanilla
- 1/2 baking powder
- 1 salt
- 1/2 chocolate chips
Instructions:
1. preheat the oven to 350'.
2. mix all the ingredients in a blender it is much easier.
3. pour in a parchment lined pan.
4. after taken out of the oven, let cool and cut with a pizza cutter.
Title: Plum Buckle With Pecan Topping
Ingredients:
- 1/4 light brown sugar
- 1/4 all-purpose flour
- 2 unsalted butter
- 1/2 ground cinnamon
- 1/8 kosher salt
- 1/2 pecans
- 1 1/4 all-purpose flour
- 1 baking powder
- 1/2 kosher salt
- 1/3 vanilla extract
- 1 granulated sugar
- 3/4 unsalted butter
- 6 eggs
- 2 plum
- 1
Instructions:
1. Heat the oven to 350°F and arrange a rack in the middle of the oven.
2. Coat an 8-by-8-inch baking dish with butter and set aside.
3. For the topping:
4. Using a pastry blender or your fingertips, work brown sugar, flour, butter, cinnamon, and salt together until ingredients come together but some pea-size pieces remain. Stir in pecans, cover, and refrigerate until ready to use.
5. For the batter:
6. Whisk flour, baking powder, and salt together in a medium bowl until evenly combined; set aside.
7. Whisk together milk and vanilla extract in a small bowl until evenly combined; set aside.
8. Combine sugar and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until light in color and fluffy, about 3 minutes.
9. Add eggs one at a time, letting the first completely incorporate before adding the second.
10. Add 1/3 of the flour mixture and mix on low until just combined; scrape down the sides of the bowl.
11. Pour in 1/2 of the milk mixture and mix on low until just incorporated.
12. Repeat, alternately adding dry and wet ingredients and ending with dry ingredients, until completely incorporated.
13. Remove bowl from mixer, fold plums in until coated and evenly distributed, and turn into prepared baking dish.
14. Sprinkle topping evenly over batter and bake until a tester inserted into the center comes out clean and the top is golden brown, about 45 to 50 minutes.
15. Remove from the oven and let cool at least 20 minutes before serving.
Title: Martha Stewarts Foolproof Pie Crust
Ingredients:
- 2 1/2 all-purpose flour
- 1 salt
- 1 sugar
- 1 unsalted butter
- 1/4 - 1/2 cold water
Instructions:
1. Put the flour, salt and sugar into a food processor and pulse once or twice.
2. Add the butter and process until the mixture looks grainy.
3. Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
4. Decant the loose dough onto a piece of plastic wrap.
5. Using the wrap, fold the loose dough towards the middle and press with the back of your hands to form dough.
6. Split into two pieces and wrap each and chill for at least 4 hours before using.
7. Dough can be made ahead for up to one week.
Title: Pumpkin Mousse Pie
Ingredients:
- 1 9-inch graham cracker crust
- 1 instant butterscotch pudding mix
- 1 1/2 milk
- 1 cinnamon
- 1/2 nutmeg
- 1 canned pumpkin
- 1/3 pecans
- 1 1/2 non-dairy whipped topping
- 1/4
Instructions:
1. Beat pudding and milk in a large bowl until well bended, about 2 minutes.
2. Blend in pumpkin, cinnamon, and nutmeg.
3. Fold in whipped topping, and pecans (optional).
4. Spoon into pie crust.
5. Chill for 3 hours.
6. Sprinkle with gingersnaps, if desired, before serving.
Title: Rugelach
Ingredients:
- 2 all-purpose flour
- 1/4 flour
- 1 coarse salt
- 8 unsalted butter
- 1/2 cream cheese
- 2 sugar
- 1 1/2 sugar
- 1/4 ground cinnamon
- 3/4 ground nutmeg
- 1 1/3 walnuts
- 1 currants
- 1/2 golden raisin
- 3 heavy cream
Instructions:
1. Whisk flour and salt in a bowl; set aside. Put butter and cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Reduce speed to low. Add flour mixture; mix to combine. Turn out dough onto a lightly floured surface. Roll into a ball; wrap in plastic. Refrigerate 6 hours (up to overnight).
2. Preheat oven to 325°. Whisk sugar, cinnamon, and nutmeg in a bowl; set aside. Divide dough into quarters. Working 1 piece at a time, roll out to a 12-by-8-inch rectangle on a lightly floured surface. With long side facing you, spread with 3 tablespoons preserves, leaving a 1/4-inch border. Sprinkle with 1/4 cup each walnuts and currants, 2 tablespoons raisins, and 2 tablespoons sugar mixture. Tightly roll dough into a log; place, seam side down, on a parchment-lined baking sheet. Repeat with remaining dough.
3. Brush each log with cream; sprinkle with 1 teaspoon sugar mixture. Bake until golden brown, about 45 minutes. Transfer to wire racks; cool 15 minutes. Cut into 1-inch-thick slices.
4. Store in an airtight container up to 2 days.
Title: Rum Pot, Bluenose-Style
Ingredients:
- 1 strawberry
- 1 raspberries
- 1 plum
- 1 pear
- 1 cantaloupe
- 1 blueberries
- 1 red currants
- 1 black currants
- 1 cherries
- 1 nectarine
- 1/2 extra finely granulated sugar
- 1 white rum
- brandy
Instructions:
1. Rinse with boiling water a 5-quart crock or glass jar or "rum pot" (I use the plastic food grade containers laundry soap comes in),the lid, and a plate that will fit inside the container (it is very important to rinse all of these with boiling water). The plate will keep the fruit submerged. It will discolour if allowed to surface.
2. Sprinkle 1 lb or 4 cups of any prepared fruit with 1 cup of sugar. Let stand at room temperature until the fruit becomes juicy, about 1 hour. Stir gently to dissolve the sugar. Add 1 cup white rum or brandy.
3. Repeat the procedure with any additon of fruit. Maintain the liquid level and stir occasionally, but very gently. Store the rum pot in a cool place or in the refrigerator. Two months after the last fruit addition, the rum pot is ready to be served. It brings a bit of summer to a cold winter day.
Title: Chocolate Cookie Cake
Ingredients:
- 2 2/3 all-purpose flour
- 2 1/4 sugar
- 1 1/4 baking soda
- 3/4 salt
- 1/2 baking powder
- 1 1/3 milk
- 1 sour cream
- 5 butter
- 1/3 eggs
- 3 vanilla
- 2 powdered sugar
- 1 butter
- 1 milk
- 4 vanilla
- 1/3 butter
- 2 sour cream
- 1 powdered sugar
- 10
- 1
- 1/4
- 1/2
- 2 1/2
- 4
Instructions:
1. Grease and lightly flour two 9x1-1/2-inch round cake pans (or three if you have three). Set pans aside.
2. In an extra-large mixing bowl, combine flour, sugar, baking soda, salt, and baking powder. Add milk, sour cream, melted chocolate, butter, eggs, and vanilla.
3. Beat with an electric mixer on low speed about 1 minute or until mixture is combined. Beat on high speed 3 minutes, scraping sides of bowl occasionally.
4. Place 1/3 of the batter in each of the cake pans. (I only had two, so I had to wait to bake the last layer.).
5. Bake in a 350 degree F oven for about 25 minutes or until a toothpick inserted near the center comes out clean.
6. Cool cakes in pans on wire racks for 10 minutes.
7. Remove cakes from pans. Cool layers thoroughly on wire racks.
8. Prepare Cookie Filling: In large mixing bowl, combine powdered sugar, butter, milk, and vanilla. Beat with electric mixer on low speed until combined; beat on medium speed until very smooth.
9. Beat in enough additional milk (1 to 2 tablespoons) until frosting is easy to spread. Reserve 3/4 cup of the filling (without crumbs) for the cake garnish.
10. Stir crushed sandwich cookies into remaining mixture.
11. To assemble the cake, put a cake layer on a serving plate and top with half of the crumb-filled cookie filling, spreading filling evenly over layer. Add a second layer of cake and spread with the remaining portion of the cookie filling. Top with remaining cake layer.
12. Prepare the Chocolate-Sour Cream Frosting: In a 4-cup Pyrex measuring cup (or a small saucepan), melt 1 cup semisweet chocolate pieces and 1/4 cup butter, stirring frequently. Cool about 5 minutes. Stir in sour cream.
13. Gradually add powdered sugar, beating until smooth and easy to spread.
14. Spread top and sides of cake with frosting.
15. Spoon the reserved cookie filling onto the center top of the cake. Carefully spread filling to force some down sides of cake. Garnish the top of the cake with the 4 crushed chocolate sandwich cookies.
16. Cover and store in the refrigerator.
Title: Mayan Spice Brownies
Ingredients:
- 1/4 quinoa
- 2 flax seeds
- 1 water
- 1/4 coconut oil
- 2 honey
- 1 vanilla
- 3/4 brown sugar
- 1 1/4 cocoa powder
- 3 cinnamon
- 1 anise
- 1/2 allspice
- 1/4 clove
- 1/8 cayenne pepper
- 1/4 salt
- 1/8 baking soda
Instructions:
1. Soak the first three ingredients (quinoa, flax seeds, water.) for 8 - 12 hours at room temperature (Your seeds will start to sprout!).
2. Puree the above seeds and water in a blender or food processor.
3. Then blend or mix in the rest of the ingredients.
4. Grease a med/sm square pan and bake at 350 for about 30 minutes.
Title: Anytime Sugar Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 cream of tartar
- 1/4 salt
- 1 margarine
- 3/4 granulated sugar
- 1/2 confectioners' sugar
- 1 egg
- 1/2 vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Combine flour, baking soda, cream of tartar and salt in medium bowl; set aside.
2. Beat Becel Buttery Taste margarine, 1/2 cup (125 mL) granulated sugar and confectioners' sugar in large bowl with electric mixer until light and fluffy. Beat in egg and vanilla until blended. Gradually beat in flour mixture just until blended.
3. Shape dough into 1-inch (2.5-cm) balls, then roll in remaining 1/4 cup (50mL) granulated sugar; arrange on ungreased baking sheets, 2 inches (5 cm) apart. Flatten each with the bottom of a glass.
4. Bake 10 minutes or until edges are slightly golden. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
5. Nutrition information and more baking ideas are available at becel.ca.
Title: Apple Cider Frosting
Ingredients:
- 1/2 butter
- 1/4 apple cider
- 1/2 pumpkin pie spice
- 4 cinnamon
- powdered sugar
Instructions:
1. Mix butter and apple cider in mixer until combined. Make sure that apple cider is not cold.
2. Add pumpkin pie spice or cinnamon, mix throughly.
3. Add powdered sugar slowly.
4. This will be pretty thin (like a glaze) so add more powdered sugar if needed.
Title: Peppermint Cookies
Ingredients:
- 1
- 3 -4
- 3/4
Instructions:
1. Mix together the ingredient for the sugar cookie mix, following the package instructions.
2. Divide the dough into three equal portions.
3. To the fist portion, add 1/4 teaspoon peppermint extract and mix well.
4. To the second portion, add 1/4 teaspoon peppermint extract and the green food coloring (to make dough as light or dark green as you like).
5. To the third portion, add 1/4 teaspoon peppermint extract and the red food coloring (to make dough as light or dark red/pink as you like).
6. Roll each portion into a 12-inch long roll (about 1/2 inch thick).
7. You will end up with a couple different rolls of each color.
8. Lay 1 pink roll beside 1 green roll; press together slightly.
9. Place 1 plain roll on top.
10. Press rolls together to form a tricolor roll; wrap in wax paper.
11. Repeat for remaining rolls.
12. Refrigerate wrapped rolls for several hours or overnight.
13. Preheat oven to 375°F.
14. Roll wrapped cookie dough lightly to make sure edges are sealed and the dough is a round roll.
15. Cut chilled roll into 1/4 inch thick slices and place on baking sheet about 2 inches apart.
16. (Keep unused dough in refrigerator; its much easier to cut when cold).
17. Bake for about 7-8 minutes or until set, but not yet brown.
18. Let sit on cookie sheets for 1-2 minutes and then transfer to cooling rack.
Title: Fudgy Brownies - Lower Fat
Ingredients:
- 1 sugar
- 1/2 nonfat yogurt
- 6 vanilla extract
- 2 all-purpose flour
- 1 walnuts
- 1/2 confectioners' sugar
- 1/4
- 1
Instructions:
1. In large bowl, combine sugar, cocoa and yogurt.
2. Stir in egg whites and vanilla.
3. Gradually stir in flour and nuts just until combined.
4. Pour into an 8 inch square baking pan coated with cooking spray.
5. Bake at 350 for 25-28 minutes or until a toothpick inserted near center comes out clean.
6. Dust with confectioners' sugar.
Title: Princess Cake Pops
Ingredients:
- 1 1/4 instant pudding mix
- 3 1/2 egg
- 1 milk
- 1/3 butter
- 1
Instructions:
1. In medium bowl, combine cake mix, pudding, egg, milk and melted butter. Beat for 2 minutes.
2. Spray cake pop wells with cooking spray. Fill each well with 1 tablespoon batter. Bake 4-6 minutes.
Title: Low-Fat Coconut Triple Layer Cake
Ingredients:
- 1 cake flour
- 3 1/2 cake flour
- 2 baking powder
- 3/4 salt
- 1/2 baking soda
- 1 3/4 sugar
- 1/4 butter
- 1 1/2 margarine
- 2 nonfat milk
- 1 2/3 plain fat-free yogurt
- 1/2 vanilla extract
- 2 1/2 sugar
- 1/4 water
- 1 cream of tartar
- 1/4 salt
- 1/4 vanilla extract
- 1 sweetened flaked coconut
- 3
- 1
- 1/4
- 2/3
Instructions:
1. Preheat oven to 350°.
2. Coat 3 (8-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.
3. Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, salt, and baking soda. Combine sugar, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add egg whites, 1 at a time, beating well after each addition. Combine the milk and yogurt. Add the flour mixture to the creamed mixture alternately with the milk mixture, beginning and ending with flour mixture. Stir in extracts.
4. Pour cake batter into prepared pans. Sharply tap cake pans once on countertop to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.
5. To make frosting: Combine first 5 ingredients in top of a double boiler; place egg white mixture over barely simmering water in bottom of double boiler on cooktop. Beat at high speed of a hand-held mixer until stiff peaks form and candy thermometer registers 160°. Add extracts; beat until blended.
6. Place 1 cake layer on a plate; spread with 2/3 cup Fluffy Coconut Frosting, and top with another cake layer. Spread with 2/3 cup frosting, and top with the remaining cake layer. Spread the remaining frosting over the top and sides of the cake. Sprinkle top of cake with coconut. Store cake loosely covered in refrigerator.
Title: Mounds Bars
Ingredients:
- 20 graham crackers
- 1/2 confectioners' sugar
- 2/3 butter
- 2 flaked coconut
- 4 peanut butter
- 12
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 13 x 9 pan with cooking spray or grease well.
3. Crush graham crackers and add powdered sugar.
4. Add butter.
5. Press into bottom of prepared pan.
6. Bake crust for 15 minutes.
7. Mix the condensed milk and coconut.
8. Spread over crust.
9. Bake for 15 minutes.
10. Melt the semi sweet morsels and peanut butter together.
11. Spread over filling while still warm.
Title: Pears in White Wine
Ingredients:
- 1 1/2 water
- 1 1/2 white wine
- 5 cinnamon sticks
- 1/2 sugar
- 1/2 pears
- 4
Instructions:
1. Placve water, wine, cinnamon stick & both sugars into a saucepan.
2. Stir over low heat until the sugar dissolves, then bring to the boil, and add the pears. Cover and simmer until the pears are tender (approc 5 minutes).
3. Chill well before serving and serve with a little of the sauce spooned over the top.
Title: Kahlua Coffee Cupcakes
Ingredients:
- 2 flour
- 2 sugar
- 1/4 salt
- 4 water
- 1/4 Kahlua
- 1/4 butter
- 1/2 sour cream
- 1 vanilla
- 1 baking soda
- 1 1/2 eggs
- 2
- 16
Instructions:
1. Grease or line two cupcake pans. Preheat oven to 350°F In mixer, combine flour, sugar and salt.
2. Melt chocolate with butter, Kahlua and water Add melted chocolate mixture to flour mixture and mix lightly. Add sour cream, vanilla, baking soda and eggs and mix well for 2 minutes.
3. Pour batter into pans and press a Kahlua candy into each cake. Be careful that the candy does not touch the bottom of the pan. Cover the chocolate with additional batter, if desired. Bake for 20-30 minutes or until the cakes bounces back when pressed gently. Cool on rack 10 minutes and unmold cakes to cake rack to cool completely before frosting.
4. Top each cupcake with the buttercream.