lumicero/recipes-ing2inst huggingface dataset:
Title: Halloween Surprise Filled Cookies
Ingredients:
- 2 all-purpose flour
- 1 salt
- 1/2 baking soda
- 1/2 brown sugar
- 1/4 shortening
- 1/2 butter
- 1 margarine
- 3/4 egg
- 1 oatmeal
- 1/2 canned solid-pack pumpkin
- 1/2 granulated sugar
- 1/2 cinnamon
- 1/4 ground ginger
- nutmeg
Instructions:
1. Preheat oven to 200 degrees.
2. In a large mixing bowl, combine flour, salt, baking soda and sugar.
3. Gently cut in shortening and butter then blend in egg.
4. Beat dough mixture until evenly combined and lastly add the oatmeal.
5. Roll out dough to about ¼” thick between 2 plastic wraps.
6. Using a 2 ½ round cutter, cut dough to circles on ungreased cookie sheet 1” apart.
7. Prepare filling by simply mixing filling ingredients together.
8. Put a teaspoonful of filling at the center of each and cover with remaining dough circles.
9. Seal the edges by pressing down with fingers or by a fork.
10. Bake for 10-15 minutes.
Title: Coca-Cola Chocolate Cake
Ingredients:
- 2 sugar
- 2 flour
- 1/2 margarine
- 1/2 shortening
- 3 buttermilk
- 1 vanilla
- 1/2 eggs
- 1 small marshmallows
- 2 butter
- 1 1/2 margarine
- 1/2 pecans
- 3 powdered sugar
- 1
- 6
- 1
Instructions:
1. Sift flour and sugar together.
2. Combine the margarine, shortening, cocoa and cola in saucepan and bring to boil. Add the chocolate mixture to sugar-flour mixture. Add buttermilk, soda, vanilla and beaten eggs.
3. Beat well, fold in marshmallows.
4. Bake at 350°F for 40 minutes in a 13 x 9 pan.
5. Ice with the chocolate icing.
Title: Chocolate Mousse Balls
Ingredients:
- 6
- 1
Instructions:
1. In a saucepan over low heat, melt candy bars (or you can use a double boiler or microwave if preferred).
2. Cool chocolate for 10 minutes.
3. Placed whipped topping in a bowl and then fold in cooled melted chocolate.
4. Cover and chill for 3 hours.
5. Shape into 1 inch balls and then roll in the vanilla wafer crumbs.
6. Store in a covered container in the refrigerator or freeze.
Title: Best Chocolate Syrup Brownies
Ingredients:
- 1/2 butter
- 1 sugar
- 3 eggs
- 1 salt
- 1 all-purpose flour
- 3/4 vanilla extract
- 2 walnuts
- 3/4 pecans
- walnuts
Instructions:
1. Preheat oven to 350.
2. In a bowl, cream together butter,sugar and eggs until very creamy and well blended.
3. Add salt.
4. Stir in flour,mixing to blend well.
5. Add chocolate syrup, vanilla and chopped nuts.
6. pour mixture into well greased and floured 9 inch square baking pan,
7. Smooth top.
8. Bake for about 35 minutes or until toothpick inserted into middle of cake comes out clean.
9. Cool in pan on wire rack but loosen cake around edges.
10. cut into squares. Garnish with walnut or pecan halves or dust with powdered sugar.
Title: Persian Chickpea Flour Cookies (Nan-E Nokhochi )
Ingredients:
- 1 butter
- 1 powdered sugar
- 1 ground cardamom
- 1 chickpea flour
- 2
Instructions:
1. Beat butter & powdered sugar together until creamy.
2. Add egg yolk & cardamom.
3. With your hands knead in the chickpea flour until smooth.
4. Pinch off tiny pieces of dough about the size of hazelnuts and roll them into balls between the palms of your hands.
5. Decorate the tops of the cookies by pricking them with the tines of a fork or by pressing the back of the tines horizontally onto the cookies.
6. Place on a lightly greased cookie sheet and bake in a slow oven (300F) for about 30 minutes. This dough is very "short" and needs to be well kneeded. For an even "shorter" dough, omit the egg yolk.
Title: Shortbread Crescents (Egg, Soy, Nut and Peanut Free)
Ingredients:
- 3 flour
- 3 cornstarch
- 1 cornstarch
- 1/2 baking powder
- 1/2 baking soda
- 1/4 cream of tartar
- 1/4 salt
- 1/4 nutmeg
- 1 1/2 butter
- 2/3 confectioners' sugar
- 1 1/4 vanilla extract
- 2 confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees. Line two cookie sheets with parchment paper; set aside.
2. In a large bowl, combine, flour, cornstarch, baking powder, baking soda, cream of tartar, salt and nutmeg. Set aside,.
3. In another bowl, stir together butter, 2/3 cup confectioners sugar, and vanilla extract.
4. Add half of the dry mixture to butter mixture. Blend well. Add the rest of the dry mixture, and blend well.
5. Form a tablespoon of dough into a log, then shape the log into a crescent. Place on cookie sheet.
6. Bake 14 minutes. Cookies will be a pale color. Cool 1 minute on cookie sheet. Transfer to cooling racks and cool for 5 minutes.
7. While still warm, drag cookies in confectioners sugar.
Title: Ginger Peach Freeze
Ingredients:
- 1 water
- 1 sugar
- 3 lemon juice
- 1/4 ground ginger
- 1
Instructions:
1. In a medium saucepan, combine water, sugar, lemon juice, and ground ginger.
2. Bring to a boil and remove from heat. Add frozen peaches. Let stand about a half hour or till peaches are thawed and mix has cooled.
3. Add peach mix, half at a time, to a blender container. Cover and blend till smooth.
4. Move blended mix to a 2 quart rectangular baking dish. Cover and freeze for 3 to 4 hours.
5. Break up the mix with fork tines, and spoon into dessert dishes. Top with fresh peach slices. Enjoy!
Title: Nut Tarts
Ingredients:
- 1 cream cheese
- 1 butter
- 2 1/4 flour
- 1/2 brown sugar
- 2 eggs
- 1 butter
- 1/2 margarine
- 1/4 walnuts
- powdered sugar
Instructions:
1. preheat oven to 350.
2. in medium bowl combine cream cheese, 2 sticks butter and flour til it forms a dough, set aside.
3. in a separate bowl combine brown sugar, eggs, melted butter and chopped nuts, this will be the filling.
4. roll the dough into 1" balls and then smash into tart cups.
5. fill each cup with filling, just to the top.
6. Place in oven and bake 15-20 minutes.
7. let cool, then sprinkle with powdered sugar.
Title: Mini Christmas Cakes
Ingredients:
- 1 1/2 dark rum
- 50 eggs
- 4 granny smith apple
- 1 treacle
- 1 molasses
- 1 brown sugar
- 250 butter
- 1 1/2 plain flour
- 1/2 self-raising flour
- 200
- 150
- 64 -72
Instructions:
1. Place mixed fruit into a very large basin.
2. Add rum and mix well.
3. Cover with plastic wrap and allow to stand overnight.
4. The next day, preheat oven to 150°C (300°F) and arrange oven racks to accommodate muffin tins in the centre section of the oven.
5. Place 2 muffin cases into each hole of 2 or 3, 12 hole muffin tins.
6. One ingredient at a time, add the beaten eggs, grated apple, treacle and sugar to the fruit mixture, mixing well with a wooden spoon after each addition.
7. Add cooled, melted butter and sifted flours and mix thoroughly.
8. If you're making these instead of a Christmas cake, make sure to let every member of the family have a stir of the mixture while they make a Christmas wish.
9. Spoon the mixture into the muffin cases, filling to almost full.
10. Use the back of a spoon to smooth the top of each cake.
11. Press a glace cherry into the centre of each cake and, around each cherry, press in 5 almonds to make <U+0091>petals<U+0092>- pointy end closest to the cherry.
12. Bake, in batches if necessary, at 150°C (300°F) for about 40-45 minutes or until a skewer inserted into the centre of a cake comes out clean.
13. When cooked, remove muffin tins from the oven, remove cakes in their papers from muffin tins and cool on racks.
14. When cakes are completely cool, store in airtight tins and keep in a cool place or, if you're in a warm climate, store in the refrigerator.
15. Alternatively, wrap each cake, still in its paper, tightly in plastic wrap, pack into plastic freezer bags and freeze.
16. Cakes will keep for at least a month if stored correctly or longer if frozen.
Title: Mom's Sugar Cookies
Ingredients:
- 2 all-purpose flour
- 1 1/4 baking powder
- 1/4 salt
- 1/3 sugar
- 3/4 vanilla
- 1 egg
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. Sift flour, baking powder, and salt into a bowl.
3. Add oil, blend with a fork.
4. Beat sugar, vanilla, and egg/milk mixture together until very light and fluffy. Stir into the flour.
5. Chill 1 hour.
6. Roll out, and cut into whatever shapes you desire.
7. Sprinkle with sugar, decorate with nuts, or leave plain.
8. Bake for 9 min..
Title: Congolais
Ingredients:
- 7 coconut
- 6 sugar
- 1/3
- 3
Instructions:
1. Preheat oven at 400°F; prepare a baking sheet.
2. Pour the egg whites, sugar and vanilla sugar into a saucepan over medium heat, then start whisking vigourously until they get hot and frothy.
3. Take away from flame and keep whisking until temperature cools down a bit.
4. Pour the shredded coconut in all at once and mix together with a wooden spoon.
5. Place balls of coconut mixture on the baking sheet (about 2.5 inches in diameter).
6. Bake for 15 minutes until they get golden; the Congolais must be crunchy outside and soft inside.
7. Serve the biscuits warm or cold, simply by themselves or with a ball of vanilla ice-cream.
Title: Nutella Ravioli Cookies
Ingredients:
- 4 1/2 powdered sugar
- 1 unsalted butter
- 3 eggs
- 1 vanilla extract
- 7 1/2 all-purpose flour
- 1 baking soda
- 1 cream of tartar
- 1/2 white chocolate chips
- 3 chocolate chips
- 3
Instructions:
1. Make Sugar Cookie Dough.
2. Cream the powdered sugar and butter for at least 3 minutes.
3. Add the eggs one at a time and scrape down the bowl after each egg.
4. Add vanilla and mix for 2 more minutes.
5. Mix in the flour, baking soda and cream of tartar while mixer is on slow speed. Mix till you have a smooth dough.
6. Chill for at least 4 hours before rolling out.
7. To Assemble and Bake Cookies:.
8. Preheat oven to 350°F.
9. Roll out cookie dough to about a 1/4 inch thickness.
10. Using a cookie cutter or a glass dipped in flour, cut out rounds. (I used a 2 3/4 inch round cookie cutter.).
11. Using a piping bag or plastic bag with the end snipped off, pipe about 1/2 teaspoon of Nutella into the center of each round.
12. Fold rounds over to create half moon shapes and gently seal edges.
13. Place on an ungreased cookie sheet and bake for 9-10 minutes.
14. Remove to racks and cool completely.
15. When cookies are completely cooled, melt chocolate chips in microwave (about 1 minute.).
16. Remove and using a fork, drizzle chocolate over cookies.
17. Repeat with white chocolate chips.
Title: Three Layer Strawberry Cake
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 1 fresh strawberries
- 1 milk
- 1 eggs
- 1/2 flaked coconut
- 4 pecans
- 1 cream cheese
- 1/2 butter
- 1 powdered sugar
- 1/2 fresh strawberries
- 3 1/2 flaked coconut
- 3/4
- 1/2
Instructions:
1. Preheat oven to 350° and grease and flour 3 (9") round cake pans.
2. Stir together cake mix and jello mix in a large bowl.
3. Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs.
4. Beat on low speed until blended.
5. Scrape bowl and beat for 4 minutes on medium speed.
6. Fold in the coconut and pecans.
7. Divide the batter among the prepared pans.
8. Bake for 25 to 30 minutes or until toothpick inserted into the center of the cake comes out clean.
9. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
10. For frosting, mash the 3/4 cup strawberries to make 1/2 cup, then drain well and set aside.
11. In a medium bowl, beat cream cheese and butter until smooth, then blend in powdered sugar and drained strawberries.
12. Beat on medium speed until frosting lightens and is well combined.
13. Fold in the coconut.
14. Frost between layers and on top and sides.
15. Chill uncovered for 30 minutes or until frosting sets, then cover and chill for 4 hours before serving.
Title: White Chocolate Pound Cake
Ingredients:
- 2 orange zest
- 1/2 white chocolate
- 6 ricotta cheese
- 1 eggs
- 2/3 powdered sugar
- 1/3 orange zest
- 3
- 2
- 1/2
- 1
- 1 -2
- 1
Instructions:
1. Preheat oven to 350. Grease and flour a 10 inch tube pan.
2. in a glass measuring cup, microwave the white chocolate on high for 1 minute, then stir until smooth. Let cool slightly.
3. Place remaining ingredients in a large mixing bowl, then add chocolate.
4. Mix at low speed for 1 minute, scraping sides down frequently.
5. Increase mixer speed to medium and beat 2 minutes more, scraping sides down as needed.
6. Pour batter into prepared pan.
7. Bake for 38-42 minutes, or until tests done.
8. Remove from oven and allow to cool for 20 minutes, then run a long sharp knife around edge of cake. Invert the cake onto a wire rack, then invert again so it is right side up.
9. Let cool for about 20 minutes more.
10. While cake is still warm, make a thin glaze with orange juice and powdered sugar. Drizzle over cake and let rest for 10 minutes before slicing.
Title: mexican fruitcake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1 baking soda
- 2 eggs
- 1 cream cheese
- 1 butter
- 8 icing sugar
- 1/4 vanilla
- 2
- 1
Instructions:
1. mix altogether in one bowl, pour into rectangle pan sprayed with pam.
2. Bake@350 for 45 minutes.
3. Icing, put cream cheese, butter, icing sugar& vanilla in mixing bowl, beat slowly then cream so it is easy to spread on cake.
4. Pour icing on cake as soon as it is taken from oven.
Title: Carolina Rice Pudding Brûlée from Sara Foster's Sou
Ingredients:
- 3 milk
- 3/4 long-grain white rice
- 1 vanilla bean
- 1 kosher salt
- 1 heavy cream
- 1/2 granulated sugar
- 4 unsalted butter
- 2 fresh nutmeg
- 1/2 ground cloves
- 1 granulated sugar
- 6
Instructions:
1. Preheat the oven to 350°F Lightly grease six 6-ounce ramekins and place on a rimmed baking sheet.
2. In a heavy-bottomed saucepan, bring the milk to a low simmer over medium heat with the rice, vanilla bean and reserved seeds, and salt. Raise the heat to medium and cook, uncovered, stirring occasionally, until the rice is tender and the mixture is thick and creamy, 20 to 25 minutes.
3. Remove from the heat and discard the vanilla bean. Add the heavy cream and granulated sugar and stir until the sugar dissolves. Cool slightly, then stir in the egg yolks, butter, nutmeg, and cloves.
4. Divide the pudding evenly between the prepared ramekins and bake for about 20 minutes, until slightly puffed but still soft in the center. Remove from the oven.
5. Preheat the broiler or prepare a small kitchen torch. Sprinkle each pudding evenly with about 1 tablespoon of the natural cane sugar. If using a broiler, place under the broiler in the upper third of the oven until the sugar caramelizes, rotating the baking sheet to evenly brown, 1 to 2 minutes. If using a kitchen torch, torch each pudding individually to caramelize the sugar, being careful to keep the torch at the distance recommended by the manufacturer. Serve warm.
Title: Apricot Banana Squares
Ingredients:
- 1/2 margarine
- 1 brown sugar
- 1 eggs
- 2 vanilla
- 1 flour
- 1 3/4 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 banana
- 1 pecans
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Cream the margarine and brown sugar.
3. Blend in the preserves, eggs and vanilla.
4. Sift together the flour, baking powder, soda and salt.
5. Add alternately with the bananas, mixing well after each addition.
6. Stir in nuts.
7. Pour into a greased 13 x 9 inch baking pan.
8. Bake 35 to 40 minutes.
Title: Nutty Butters
Ingredients:
- 3/4 unsalted butter
- 1 old fashioned oats
- 1 flour
- 2 flour
- 1 baking soda
- 1 coarse salt
- 1/3 sugar
- 1/2 dark brown sugar
- 1 egg
- 1/2
Instructions:
1. Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats and cook; stirring until toasted, 5-7 minutes. Spread oat mixture on a parchment lined baking sheet and let cool.
2. Meanwhile preheat oven to 350 degrees. Whisk together the flour, baking soda and salt. Beat together remaining stick of butter and the sugars with a mixer on medium high speed until pale and fluffy. Add egg and beat until combined. Add nut butter and beat on medium speed until combined.
3. Add oat mixture and chopped nuts and beat on low speed until combined. Add flour mixture and beat until combined.
4. Roll dough into 1 1/2" balls. Place cookies 1" apart on 2 parchment lined baking sheets. Bake until golden brown 12-15 minutes. Let cook completely on baking sheets. Cookies can be stored in an airtight container for 1 week.
Title: Freezer-ready Streusel Mix
Ingredients:
- 2 walnuts
- 3 brown sugar
- 1/2 all-purpose flour
- 2 -3 cinnamon
- 1/2 nutmeg
- 1 salt
- 1 vanilla
- 1 butter
Instructions:
1. In a bowl of a food processor, place the walnuts, brown sugar, flour, cinnamon, nutmeg, salt and vanilla; pulse briefly to combine.
2. Add in the COLD butter chunks; process to make a coarse crumble mixture.
3. Freeze in a covered freezer container, or a ziploc freezer bag, and remove as needed.
Title: Creamsicle Float
Ingredients:
- 2 -4 vanilla ice cream
- 1
Instructions:
1. In a tall float glass, place as much ice-cream as you want.
2. Pour a can of orange soda over. Tilt glass & can to reduce the foam & bubbles.
3. Enjoy!
Title: Indian Vermicelli Milk Pudding -- Seviyan Kheer or Payesh
Ingredients:
- 1 milk
- 4 sugar
- 200 bay leaves
- 2 green cardamom pods
- 2 -3 raisins
- 5 jaggery
- 50 ghee
- 2
Instructions:
1. I simmered 1 lit of milk in a pot for at least 20 -25mins. Never bringing it to a boil, but on simmer only so that the water content reduces in the milk and we have a more condensed version of it. After about 15 minutes, I added 4 Tbsp of sugar and kept stirring the milk. After 25 mins, I added 3 pods of green cardamom, 2 bay leaves, and a handful of raisins. Then plopped in the Vermicelli and mixed the ingredients.
2. Before adding these, I had fried the Vermicelli, Cardamom and Bay Leaf in a separate pan, with a little bit of Oil or Ghee. I had lightly fried the Vermicelli into a medium brown color.
3. I turned off the flame, and added about 50g of brown jaggery Gur , and closed the pan with a lid, to allow the flavor to infuse and the jaggery to melt. With the flame on, the jaggery would have curdled the milk, but this pudding tastes great with the jaggery.
4. Transfer into a bowl and add a few pistachios on top. It can be eaten warm, but it tastes even better after chilling for a few hours.
Title: Applesauce Chip Nut Cake
Ingredients:
- 3 flour
- 1 1/2 baking soda
- 1 1/2 cinnamon
- 1 salt
- 3/4 nutmeg
- 1/4 clove
- 1 1/4 sugar
- 1 3/4 butter
- 3/4 eggs
- 3 applesauce
- 1 1/2 chocolate chips
- 1
Instructions:
1. Mix dry ingredients except sugar, chips and nuts.
2. Cream sugar and butter.
3. Add eggs one at a time. Beat well after each.
4. Add flour alternately with applesauce.
5. Fold in one cup chocolate chips and 1/4 cup nuts.
6. Put in greased tube pan.
7. Put nuts and chips on top and press down gently.
8. Bake at 350 degrees about one hour until done.
9. Great with whipped cream.
Title: Cannoli Shells
Ingredients:
- 1 3/4 flour
- 1/2 salt
- 2 granulated sugar
- 1 egg
- 2 butter
- 1/4 marsala
- 1
Instructions:
1. Sift Flour with salt and granulated sugar. Make a well in the center. In it place egg and butter. Stir with a fork, working from the center out, to moisten flour mixture. Add wine, tablespoon at a time, until dough begins to cling together. Use your hands to form dough into a ball. Cover and let stand for 15 minutes.
2. Roll dough out onto floured board about 1/4 inch. Cut into 3 1/2 inch circles. Roll with rolling pin into ovals. Wrap around cannoli forms (or dowels). Seal edge with egg white. Turn out ends of dough to flair slightly. Fry two to three at a time in deep hot fat for about 1 minute or until lightly golden. Remove with tongs to paper towels to drain; let cool about 5 seconds; then slip out cannoli form, holding shell carefully. Cool shells before filling.
Title: Scottish Honey and Whiskey Cake With Butter Icing
Ingredients:
- 6 self-raising flour
- 6 butter
- 6 brown sugar
- 3 eggs
- 4 orange zest
- 1/4 confectioners' sugar
- 6 butter
- 2 clear honey
- 2
- 1
Instructions:
1. Cream the butter and sugar together, add the orange rind and beat in the eggs, one at a time.
2. Whisk until the mixture is pale and fluffy. Sift in half the self-raising flour and pour in the whiskey.
3. Fold in to the mixture and sift in the remaining flour and again fold in gently.
4. Grease two seven inch sandwich tins and divide the mixture between the two, smoothing the tops.
5. Bake for 20-25 minutes in an oven at 375°F/190°C (Gas Mark 5) until the cake is a light golden color.
6. Turn onto a wire rack to allow it to cool.
7. Butter Icing:
8. Put the butter, honey and orange juice in a mixing bowl.
9. Slowly sift in the sugar and work the mixture until well combined.
10. To prepare the cake, use half the butter cream as a sandwich between the two halves of the cake and spread the rest smoothly on the top. Add the toasted almonds as decoration.
Title: Layered Low Fat Cranberry Mousse Mold
Ingredients:
- 2 boiling water
- 6 sugar-free cranberry flavor gelatin
- 8 jellied cranberry sauce
- 1 cold water
- 8 Cool Whip Free
Instructions:
1. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.
2. Add cranberry sauce; stir with wire whisk until well blended.
3. Stir in cold water.
4. Pour 1-1/2 cups of the gelatin mixture into 6 cup mold sprayed with cooking spray.
5. Refrigerate about 45 minutes or until set but not firm (should stick to finger and should mound).
6. Meanwhile, refrigerate remaining gelatin mixture about 45 minutes or until thickened (spoon drawn through leaves define impression).
7. Add 2 cups of the whipped topping; stir with wire whisk until well blended. Pour over gelatin layer in mold.
8. Refrigerate 4 hours or until firm. Unmold.
9. Serve topped with remaining whipped toppping.
10. Store leftover mold in refrigerator.
Title: Hot Chocolate Pudding Cake a La Mode
Ingredients:
- 6 unsalted butter
- 1 all-purpose flour
- 1 granulated sugar
- 1 baking powder
- 1 1/4 salt
- 2/3 milk
- 1 vanilla extract
- 1/4 light brown sugar
- 2 1/2 vanilla ice cream
- 2
- 1/3
- 1 1/2
Instructions:
1. Heat oven to 350 degrees. You'll need a shallow baking dish.
2. Microwave butter and chocolate in a small bowl just until melted; stir with a whisk to combine, then stir in yolk until well blended.
3. Whisk flour, 3/4 cup granulated sugar, 1/3 cup cocoa, the baking powder and salt in a medium bowl until blended. Stir in 1/2 cup milk, the butter mixture and vanilla until smooth. Spread batter into an ungreased baking dish.
4. Mix remaining 1/2 cup granulated sugar, remaining 1/3 cup cocoa and the brown sugar in a small bowl with fingers or a fork until blended. Sprinkle over batter.
5. Heat remaining 2 cups milk in microwave just until simmering. Slowly pour over mixture in baking dish--Don't Stir.
6. BAke 45 minutes. Spoon into dessert bowls. Top each serving with a small scoop of ce cream. Serve immediately or pudding layer will be absorbed by cake layer.
Title: Mango Cream Dip
Ingredients:
- 1 cream cheese
- 1/2 mango chutney
Instructions:
1. Beat the cream cheese to a smooth and creamy consistency and blend in the mango chutney, mixing well. Chop up any large chunks of fruit in the chutney.
2. Cover and chill.
3. SUGGESTED DIPPERS: Sesame Crackers, Pineapple, Melon, Crab, Chicken, Ham
Title: Yeasted Sugar Cake
Ingredients:
- 2 1/4 active dry yeast
- 1/4 sugar
- 2 flour
- 1/2 salt
- 1/2 milk
- 2 eggs
- 6 butter
- 1/4 light brown sugar
Instructions:
1. Stir the yeast and 1 teaspon of the sugar into 1/4 cup warm water in a small bowl and let stand until foamy, about 10 minutes.
2. In a mixing bowl, whisk together the flour, remaining sugar, and salt. Add the yeast mixture, milk, and eggs and beat until smooth. Add 4 tablespoons of the butter and beat vigorously until the batter is silky. Scrape down the sides, cover, and let rise until doubled, about 45 minutes.
3. Lightly butter a 9-inch cake pan. Stir down the dough, scrape it into the pan, and pat it into a disk of uniform thickness. If possible, soften the remaining two tablespoons butter even more in a microwave or by letting them sit atop a hot stove for a minute. Rub this softened butter all over the dough and then sprinkle with the brown sugar. Leave the dough to rise 30 minutes more and preheat the oven to 400.
4. Bake the cake until well risen and the sugar has begun to melt and brown, about 25 minutes. The surface should be covered with cracks. Let cool briefly. Unmold and serve warm. (Cake can also be split and reheated in a 400 degree oven for 5 minutes or so.).