lumicero/recipes-ing2inst huggingface dataset:
Title: Rice Pudding
Ingredients:
- 3/4 medium grain rice
- 1 1/2 long grain rice
- 1/4 water
- 4 salt
- 1/2 sugar
- 1/2 vanilla
- cinnamon
Instructions:
1. Bring rice, water and salt to a boil over med-high heat.
2. Simmer covered until water has been absorbed (approximately 15 minutes).
3. Stir in milk and sugar and cook uncovered over medium heat for 30-40 minutes, stirring frequently--especially towards the end of cooking.
4. The pudding is done when the rice and milk have amalgamated into a thick porridge-like consistency.
5. DO NOT OVERCOOK or the pudding will be solid instead of creamy once cooled.
6. Remove from heat and stir in vanilla.
7. Turn into a bowl or cups.
8. You can sprinkle cinnamon on the top if you like.
9. COVER with plastic wrap directly on surface "IF" you don't want a skin.
10. COOL.
Title: Shirley Lange's Apple Cake
Ingredients:
- 2 1/2 apples
- 2 sugar
- 8 butter
- 16 sultanas
- 3 plain flour
- 1 mixed spice
- 1 cinnamon
- 4 bicarbonate of soda
Instructions:
1. Mix the butter and sugar into the still HOT apples.
2. Stir in all the remaining ingredients.
3. Pour into a 14" x 10" greased pan. (I use a clear pyrex dish).
4. Bake for 1-1 1/2 hours @ 180°C
5. You can also serve this as a desert, sprinkle with icing sugar and a large dollop of cream.
6. Unsweetened canned pie apples (heated) can also be used (easier to measure the amount).
Title: Mother B's Rice Pudding
Ingredients:
- 2/3 rice
- 1 sugar
- 1/4 salt
- 1 half-and-half
- 4 milk
- 2 -3 cinnamon
Instructions:
1. Heat milk.
2. Mix all ingredients in a deep baking dish.
3. Bake at 325* for 1-1/2 hours, stirring occasionally.
4. It is ready when the liquid is all absorbed.
Title: Carob Chip Cookies
Ingredients:
- 1 banana
- 1 dates
- 1 soymilk
- 1 water
- 1/2 vanilla
- 2 salt
- 1 old fashioned oats
- 1/2 carob chips
- walnuts
Instructions:
1. Preheat oven to 350 degrees.
2. Place banana, dates, soy milk or water, vanilla, & salt in blender & mix until smooth.
3. Put oats, carob chips & walnuts in a large bowl & mix.
4. Add blended mixture to bowl & mix well.
5. Form into cookies.
6. Bake for 25-30 minutes.
Title: Chocolate Candy Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 sweetened condensed milk
- 1 1/3
- 7
- 6
- 3
- 1
Instructions:
1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes.
2. Make slits across the top of the cake, making sure not to go through to the bottom.
3. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended.
4. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm.
5. Let cake cool completely, then top with whipped topping.
6. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping.
7. Refrigerate and serve right from the pan!
Title: My Favorite Ice Box Cookies
Ingredients:
- 1 dark brown sugar
- 1/2 butter
- 1 egg
- 1 vanilla
- 1 english walnuts
- 2 flour
Instructions:
1. Cream butter and sugar.
2. Add egg, vanilla, and walnuts.
3. Beat by hand until well mixed.
4. Add flour.
5. Make into one or two rolls and refrigerate.
6. When ready to bake, cut in thin slices (size and thickness of half dollar).
7. Bake at 350 degrees for 4 minutes.
8. Watch carefully as they tend to burn easily.
9. Cool 30 seconds before removing from cookie sheet.
Title: Vanilla Chai Rice Pudding
Ingredients:
- 2/3 basmati rice
- 1 cinnamon stick
- 2 1/2 tea bags
- 3 raisins
- 1/2 eggs
- 2 sugar
- 1/2 salt
- 1/4 vanilla extract
- 1 1/2 heavy cream
- 1/2 unsalted shelled pistachio
- 1/4
Instructions:
1. In a pan over medium-high heat, mix 1 1/2 cups water, rice and cinnamon stick. Bring to a boil, reduce heat to low and cover. Cook until water is absorbed, about 10 minutes. Remove from heat; let stand 5 minutes. Discard cinnamon.
2. In a pan, warm milk until bubbles just form around edges (do not boil). Remove from heat; add tea bags. Let steep 10 minutes. Remove tea bags and discard. Add rice and raisins; simmer for 10 minutes.
3. In a bowl, whisk eggs, sugar and salt until pale yellow. Slowly pour egg mixture into milk mixture, whisking constantly. Cook over medium-low heat until liquid thickens (do not allow to boil), 2 to 3 minutes. Remove from heat; stir in vanilla. Pour into a bowl; let cool briefly. Cover and chill until cold, about 1 hour.
4. In a bowl, with an electric mixer on high speed, whip cream until soft peaks form. Fold whipped cream into rice mixture. Spoon into 6 dessert bowls. Cover and chill for at least 2 hours. Sprinkle with pistachios just before serving.
Title: Lighter Chocolate Pudding Cake
Ingredients:
- 1 flour
- 1/4 granulated sugar
- 1/4 Splenda granular
- 3/4 baking soda
- 2 brown sugar
- 1/2 water
- 3 vinegar
- 1 coffee
- 2/3 hot water
- 1
- 1/2
- 1
Instructions:
1. Oil the crock of your slow cooker.
2. Mix flour, granulated sugar, splenda, baking soda, 2 T cocoa in a bowl.
3. Mix brown sugar and 3 T cocoa in a separate bowl.
4. Add oil, 2/3 c water and 1 t vinegar to flour mixture, stir until combined.
5. Spread in the bottom of crock.
6. Sprinkle brown sugar/cocoa mix over the batter.
7. Gently pour hot water and coffee over sugar.
8. Cook on HIGH for 2 hours, or until a knife inserted in the cake comes out clean.
9. Take off the lid and let it rest for 30 minutes before serving.
10. The pudding will be on the bottom and the cake on top. Spoon pudding over cake to serve.
Title: Upside Down Pumpkin Cake
Ingredients:
- 1 pumpkin puree
- 2 ground cinnamon
- 1/2 ground cloves
- 1 3/4 salt
- 3 white sugar
- 1 eggs
- 1 evaporated milk
- 1 pecans
- 1 butter
Instructions:
1. Preheat oven to 350 degrees F.
2. In a mixing bowl, blend pumpkin, cinnamon, cloves, salt, sugar, eggs and milk.
3. Pour mixture into a 9x13 inch baking dish.
4. Sprinkle dry cake mix and nuts over the batter.
5. Pour melted butter over the cake.
6. Bake in oven for 60 minutes and let cool.
7. The cake will be "liquidy" at first, but will solidify as it cools.
Title: White Chocolate Glaze
Ingredients:
- 6 white chocolate
- 3 heavy whipping cream
- 3 butter
- 1/2 powdered sugar
- 1/2 vanilla extract
Instructions:
1. Place white chocolate and cream in a small glass bowl. Microwave on high for 1 minute.
2. Stir well. Add butter and microwave on high 30 seconds. Stir well. Stir in sugar and vanilla until smooth.
Title: Peach Cobbler from Quilt Country
Ingredients:
- 1 flour
- 1 1/4 baking powder
- 1 ground nutmeg
- 1/2 salt
- 2 butter
- 1 granulated sugar
- 6 -8 brown sugar
- 1/2 boiling water
- 1 nutmeg
- 1
Instructions:
1. Preheat your oven to 350 degrees.
2. In a small bowl, combine flour, baking powder, 1 teaspoon nutmeg, and salt; set aside.
3. In a large mixing bowl, cream the butter.
4. Add 1/2 cup of the granulated sugar and blend well.
5. Beat in the flour mixture.
6. Grease a 9 x 9 metal pan (metal gives this a dessert a better texture).
7. Place half of the peaches on the bottom.
8. Sprinkle half the flour mixture over the fruit.
9. Add the rest of the peaches.
10. Sprinkle with the remainder of the flour mixture.
11. In a small bowl, combine the remaining 1/2 cup granulated sugar and the brown sugar.
12. Sprinkle the sugars over all.
13. Add the almond extract to the boiling water.
14. Pour over the cobbler but Do Not Mix!
15. Sprinkle with grated nutmeg.
16. Bake for 1 hour.
17. Serve warm.
Title: Carrot Cookies
Ingredients:
- 1 whole wheat flour
- 3/4 quick oats
- 1/2 ground flax seeds
- 1/2 baking soda
- 1/2 brown sugar
- 1 cinnamon
- 1/2 margarine
- 2 vanilla
- 1 carrot
Instructions:
1. preheat oven 350 degrees.
2. lightly grease baking sheets.
3. in bowl combine flour, oats, flax seed, cinnamon, and baking soda.
4. in another bowl beat eggs, sugar, margarine, and vanilla til smooth.
5. fold into flour mix, and then stir in carrots.
6. drop by tbsps. 2 inches apart.
7. back 10 or 15 mins (whenever they turn lightly brown, DEPENDS ON YOUR OVEN.) If you have one of those firewood ovens then there's no helping you.
8. cool and eat it.
Title: Chocolate Cream Easter Eggs
Ingredients:
- 1 butter
- 5 flour
- 3 water
- 2
- 1/2
Instructions:
1. Combine frosting mix with soft butter, water and if desired chopped fruits or nuts.
2. Knead 20-30 times on board lightly dusted with confectioners sugar.
3. Divide and shape into 8 eggs; chill.
4. Coat eggs with Chocolate Fudge Frosting mix by dipping egg into frosting, ending with a swirl on top.
5. Keep frosting mix over hot water while dipping the eggs.
6. Decorated with white frosting mix tinted with pastel colors.
Title: Fudgy Skillet Brownies
Ingredients:
- 1 1/4 sugar
- 3 eggs
- 1 all-purpose flour
- 1/4 salt
- 1/2 unsalted butter
- 4 heavy cream
- 1/4 bittersweet chocolate
- 8
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt.
3. In a medium ovenproof nonstick skillet, bring butter and cream to a simmer over medium. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat, and let cool 5 minutes.
4. Add chocolate mixture to sugar mixture, whisking until blended (reserve skillet)
5. Fold in flour mixture. Pour batter into skillet.
6. Bake until a toothpick inserted in center comes out clean, about 40 minutes.
7. Serve from skillet, warm or at room temperature.
Title: Chewy Cranberry Cookies (Low Fat)
Ingredients:
- 1 sugar
- 1/4 margarine
- 1/4 vanilla
- 2 unbleached flour
- 1 1/2 quick-cooking oats
- 1 1/2 baking powder
- 1 baking soda
- 1 cinnamon
- 1 dried cranberries
- 1/2 walnuts
- 2
- 1/2
Instructions:
1. *Don't dilute applejuice.
2. Preheat oven to 350F and lightly grease cookie sheets.
3. In a large bowl, cream margarine and sugar until well blended. Add apple juice concentrate, egg whites, and vanilla; beat well.
4. In a medium bowl, combine the flour, oats, baking powder, baking soda, & cinnamon. Gradually add to creamed mix. until a soft dough forms. Stir in cranberries (and walnuts if using) .
5. Drop by level tablespoons onto cookie sheets-1 inch apart-bake for 14 minutes or until lightly browned. Remove to cooling rack.
6. Enjoy with a glass of low fat milk or hot chocolate!
Title: Apple Salad
Ingredients:
- 1 crushed pineapple
- 2/3 sugar
- 1 cream cheese
- 1 apple
- 1 celery
- 1
Instructions:
1. In saucepan, combine pineapple and sugar. Boil three minutes. Add Jell-0. Stir until dissolved. Add cream cheese; stir until mixture is thoroughly combined. Cool.
2. Fold in apples, nuts, celery, and whipped topping. Pour into a 9-inch square pan. Chill until firm. Cut into squares and serve on lettuce leaves.
Title: Caramel Apple Creme Brulee
Ingredients:
- 3 tart apples
- 1 ground cinnamon
- 6 sugar
- 3 brown sugar
- 3 ground cinnamon
- 1/2 heavy whipping cream
- 2 vanilla extract
- 5 white sugar
- 1
- 3
Instructions:
1. Place apples in a microwave safe container; cover with water.
2. Pad 9x 13 pan with wet towel.
3. Cover apples with wax paper and microwave on HIGH for 1 and half minutes; drain well. Don't wash container yet.
4. In medium saucepan, combine 3 tablespoons sugar, 3 tablespoons brown sugar, and 1/2 teaspoon cinnamon; stir in cream.
5. Heat over medium heat until bubbles form around sides of pan; stirring constantly. Do NOT let boil.
6. Meanwhile bring 4 cups water to low boil. Center oven rack. PREHEAT oven to 325 degrees. Put drained apples back into reserved container and stir in the 1 teaspoon cinnamon. Arrange apples in the bottoms of six 4 ounce ramekins or custard cups. (They will be very full.) Divide the caramel topping between ramekins. I use 1 teaspoon and small rubber spatula and sure that when I put that teaspoon in it is closer to one tablespoon. Set ramekins aside.
7. Back to custard: Remove saucepan from the heat; mix vigorously a small amount of the hot mixture into already beaten egg yolks. Temper.
8. Slowly return all to the pan; mix vigorously.
9. Stir in vanilla. Skim off bubbles.
10. Pour over caramel sauced ramekins. Again pop any bubbles.
11. Place 5 ramekins in 9X13 inch metal pan, put on oven rack, ladle hot water to pan so it comes halfway up. Careful that none of water splashes on ramekin. Add last ramekin.
12. Bake, uncovered, at 325 degrees for 30 to 45 minutes or until centers are just set (mixture will slightly jiggle but center should be quivery like gelatin when cups are gently shaken). And some dark spots occur which gets camouflaged by caramel topping later. Remove from oven-- carefully. Time varies because diameter of ramekin determines thickness.
13. Remove ramekins from water bath using tongs after 20 minutes, set on rack to cool to room temperature or 1 hour to avoid condensation.
14. Cover and refrigerate overnight, or up to three days.
15. For broiling, place ramekins on a baking sheet; let stand at room temperature of 15 minutes or freezer for 5 minutes. Put oven rack as close to broiler as possible. Preheat broiler.Sprinkle remaining sugar not Splenda (or you will have a fire) onto each custard, shake off excess. Broil until sugar is caramelized. Let set for at least 5 minutes before serving. I prefer them chilled for about 30 minutes--love the contrast in texture.
16. Or use kitchen butane torch.
Title: Trifle
Ingredients:
- 1 1/2 heavy cream
- 5 sugar
- 3 cornstarch
- 1 1/2 sherry wine
- 5 raspberries
- 1/8 - 1/4 banana
- 1 1/2 heavy cream
- 1
- 1/2
- 1/4
Instructions:
1. Custard: Heat the cream in a small saucepan.
2. Whisk the egg yolks, sugar and cornstarch together.
3. When the cream is hot, out it into the bowl with the egg mixture, stirring constantly.
4. Return the custard to the saucepan and stir on low heat until thickened. Do not let it boil.
5. Remove from heat and cool.
6. To assemble trifle: Spread the pieces of cake with a thin layer of jam.
7. Put the pieces in a large bowl (A trifle bowl if you have one).
8. Sprinkle the sherry and berries over the cake and stir gently.
9. Peel and thinly slice the banana.
10. Stir it into the cake and berries gently.
11. Drizzle the custard over the top.
12. Spread the whipped cream over the trifle.
13. Sprinkle almonds on top.
14. Cover and chill for at least 4 hours before serving.
Title: Chocolate Decadence With Raspberry Sauce
Ingredients:
- 12 unsalted butter
- 3/4 eggs
- 4 sugar
- 1/2 frozen unsweetened raspberries
- 10 sugar
- 1/4
Instructions:
1. Preheat oven to 350°F Butter a 9- by 2-inch round cake pan and line bottom with a round of wax paper. Butter paper and dust pan with flour, knocking out excess.
2. Melt chocolate and butter in a metal bowl set over a saucepan of simmering water, whisking until smooth. Cool slightly.
3. Beat together eggs and sugar with an electric mixer until pale yellow, thick, and a ribbon forms when beaters are lifted, about 10 minutes.
4. Fold one fourth of egg mixture into chocolate mixture to lighten, then gently fold in remaining egg mixture.
5. Pour batter into cake pan and rap pan sharply on counter to eliminate air bubbles.
6. Put cake pan in a hot water bath and place in middle of oven. Bake 45 minutes (top will be set, but a tester will not come out clean).
7. Remove cake from water bath and cool completely in pan on a rack. Run a thin knife around edge of cake and chill, covered, at least 4 hours and up to 12.
8. Make sauce. Purée raspberries with sugar in a food processor or blender, then force through a fine sieve into a bowl. Chill until ready to serve.
9. Remove cake from pan. (Put cake pan directly on a burner at very low heat. Move pan around on burner to warm bottom, about 30 seconds, then shake pan to loosen cake. Invert cake onto a rack. Remove wax paper and invert cake onto a serving plate.).
10. Bring cake to room temperature. Serve with sauce.
Title: Chocolate & Zucchini Cake
Ingredients:
- 1/2 butter
- 2 all-purpose flour
- 1/2 cocoa powder
- 1 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 brown sugar
- 1 vanilla extract
- 1 coffee
- 3 eggs
- 2 zucchini
- 1 chocolate chips
- confectioners' sugar
Instructions:
1. Preheat the oven to 350F and grease a 10-inch springform pan with butter or oil.
2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a food processor, process the sugar and butter until creamy (you can also do this by hand, armed with a sturdy spatula). Add the vanilla, coffee granules, and eggs, mixing well between each addition.
3. Reserve a cup of the flour mixture and add the rest to the egg mixture. Mix until just combined; the batter will be thick.
4. Add the zucchini and chocolate chips to the reserved flour mixture and toss to coat. Fold into the batter and blend with a wooden spoon - don't overmix. Pour into the prepared cake pan and level the surface with a spatula.
5. Bake for 40 to 50 minutes, until a knife inserted into the centre comes out clean. Transfer to a rack to cool for 10 minutes, run a knife around the pan to loosen the cake, and unclasp the sides of the pan. Let cool to room temperature before serving. Sprinkle with confectioners' sugar, glaze with melted chocolate, or decorate with a few slices of raw zucchini (you don't have to eat them, though).
Title: Wildberry Trifle
Ingredients:
- 1 sweetened condensed milk
- 2 plain yogurt
- 1/4 lemon juice
- 1 lemon rind
- 1 vanilla extract
- 1
Instructions:
1. LEMON CREAM: Combine all ingredients in a medium sized bowl. Set aside 5 minutes.
2. CAKE: Place 1/4 of cake cubes in the bottom of a 10-cup glass trifle bowl. Cover with 1/4 cup of the jam followed by 1/4 of the lemon cream mixture.
3. Continue layering, ending with lemon cream.
4. Garnish with additional jam if desired.
5. Chill for at least 2 hours. Serve.
6. TIPS: Try Wildberry jam to make a pattern on the top.
Title: Basic Butter Icing
Ingredients:
- 1 butter
- 5 icing sugar
- 2/3
Instructions:
1. Beat butter at medium speed til light.
2. Gradually beat in sugar and cream, making 3 additions of sugar and 2 of cream.
3. This recipe makes about 4 cups.
Title: Strawberry Angel Food Cake Dessert
Ingredients:
- 16 frozen strawberries
- 1 strawberry Jell-O gelatin dessert
- 1 Cool Whip Lite
- 1
Instructions:
1. tPrepare angel food cake according to package directions and let cool completely.
2. tTear up angel food cake and lay in bottom of 9X13 pan.
3. tMake Jello according to directions.
4. tAdd cut up strawberries to jello and pour mixture over cake.
5. tPut in fridge until jello thickens.
Title: Monster Treats
Ingredients:
- 6 marshmallows
- 40 vanilla
- 1 butter
- 1/2
Instructions:
1. Melt butter in a pot.
2. Add marshmallows and vanilla and stir continuously until melted.
3. Remove from heat and stir in mixed cereal, pretzels, peanuts, and anything else you are throwing in!
4. Spread on wax paper or a cookie sheet and let cool.
5. Cut into squares and enjoy!
Title: Chocolate and Orange Pinwheel Cookies
Ingredients:
- 1 unsalted butter
- 1 cream cheese
- 1 granulated sugar
- 1 egg
- 4 orange zest
- 1 vanilla extract
- 3 1/2 all-purpose flour
- 1 salt
- 1 cream cheese
- 1 powdered sugar
- 1/2
- 1/4
Instructions:
1. FOR THE BASE: In a mixing bowl, cream the butter, cream cheese & sugar, then add the egg, orange zest & vanilla, mixing well.
2. In another bowl, whisk together the flour & salt, then add this to the creamed mixture & mix well. Cover & chill for 4 hours or until firm.
3. FOR THE FILLING: Meanwhile, in a small saucepan, combine all the filling ingredients, then cook & stir over low heat until smooth. Set aside to cool.
4. Once the base dough has chilled AND the filling has cooled, on a floured surface, divide the dough in half; roll each half into a 12-inch by 10-inch rectangle.
5. Spread each rectangle with half of the cooled filling, then carefully roll up into a tight jelly roll & wrap each roll in waxed paper. Chill overnight.
6. The next day, preheat the oven to 375 degrees F & set out several baking sheets.
7. Remove waxed paper from the rolls & cut the rolls into 1/4-inch thick slices, placing the slices on an ungreased baking sheet.
8. Bake 8 to 10 minutes or until lightly browned, then remove the cookies to wire racks to cool.
Title: Matzo Apple Kugel (Passover)
Ingredients:
- 4 eggs
- 3 white sugar
- 1/4 salt
- 1 lemon juice
- 1/2 applesauce
- 1/3 granny smith apples
- 3 dried cranberries
- 1/2 raisins
- 1/4 white sugar
- 1 ground cinnamon
Instructions:
1. Preheat the oven to 350°F (175°C). Place the crumbled matzos in a medium bowl, and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Don't squeeze.
2. To the bowl of matzo, add eggs, 1/4 cup sugar, salt, lemon juice and applesauce. Stir to combine. Mix in the apples and dried cranberries. Spread the mixture evenly into a greased 2-quart casserole dish. Mix together the remaining 1/4 cup of sugar, and cinnamon; sprinkle over the top.
3. Bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft.
Title: Banana Cream Supreme
Ingredients:
- 15 graham crackers
- 1/4 margarine
- 3 sugar
- 1 low-fat sour cream
- 1/2 skim milk
- 3 vanilla instant pudding mix
- 12 Cool Whip Lite
- 3 bananas
- 2 pecans
Instructions:
1. Mix toghether graham cracker crumbs, margarine and sugar; mix well.
2. Press crumb mixture onto flat bottom of Springform pan.
3. In 2 quart.
4. bowl whisk together sour cream and milk until blended.
5. Add pudding mix; whisk until pudding is dissolved.
6. Add whipped topping mixing until well blended.
7. Spread half of filling over crust.
8. Slice bananas; arrange over filling.
9. Spread remaining filling over bananas.
10. Grate pecans over top.
11. Chill.
12. To serve, remove collar from Springform pan; cut into wedges.
Title: Crisp Lemon Sugar Cookies
Ingredients:
- 1 white sugar
- 1 powdered sugar
- 1 shortening
- 1 eggs
- 2 cream of tartar
- 1 flour
- 2 flour
- 4 salt
- 4 baking soda
- 1
Instructions:
1. Using an electric mixer, mix all ingredients.
2. Roll dough in balls.
3. Roll balls in white sugar and place on ungreased cookie sheets.
4. Press balls down with tine of fork dipped in sugar.
5. Bake at 350, for 14--16 minutes, until very light golden brown.
Title: Blancmange
Ingredients:
- 1 cocoa powder
- 15 gelatin
- 200 milk
- 3 -4 vanilla essence
- 4 sugar
- chocolate
Instructions:
1. Grease a mould and set aside.
2. Dissolve the agar agar or the gelatine in a little warm water.
3. Cool.
4. Mix this into the milk and then put on the flame for a few minutes till the milk thickens a little.
5. Stir continuously.
6. Add the cocoa/ or any other colour and the sugar and mix.
7. Take off the flame and add the essence.
8. Pour into the mould and refrigerate till set.
9. Invert onto serving plate and garnish with your choice of garnish.
10. Great dessert which is light and not too sweet (at least when I make it).
Title: Chocolate Macaroons
Ingredients:
- 2 sugar
- 1/2 milk
- 1/2 butter
- 6 vanilla
- 1 oatmeal
- 1/2
- 3
Instructions:
1. In a sauce pan, bring first 3 ingredients to a boil for 10 minutes. Stirring constantly.
2. Add rest of the ingredients.
3. Stir until blended.
4. Drop tablespoon amounts of mixture onto wax paper lined cookie sheet.
5. When they harden they are ready to eat.
Title: Cinnamon Nut Cake
Ingredients:
- 1 butter
- 2 margarine
- 4 sugar
- 4 eggs
- 2 flour
- 2 baking powder
- 1 baking soda
- 1 sour cream
- 3 sugar
- 3 cinnamon
- confectioners' sugar
Instructions:
1. Cream together butter and sugar.
2. Add eggs one at a time beating well after each.
3. Sift together flour and baking powder.
4. Gradually add to the creamed mixture blending well.
5. Stir 2 tsp baking soda into sour cream.
6. Add to mixture and blend well.
7. Stir in nuts.
8. Pour approx.
9. 1/3 of batter into greased and floured tube or bundt pan.
10. Mix cinnamon& 3 Tbsp sugar.
11. Sprinkle half of cinnamon and sugar mixture over batter.
12. Swirl with a knife.
13. Repeat with remaining batter and sugar mixture, ending with batter.
14. Bake at 350 for 1 hour.
15. Cool for 10 minutes.
16. Remove from pan and cool completely.
17. Dust with confectioners sugar.