lumicero/recipes-ing2inst huggingface dataset:
Title: Wheels of Steel Cookies
Ingredients:
- 1 butter
- 1 margarine
- 2 peanut butter
- 2 brown sugar
- 2 eggs
- 1 1/2 vanilla
- 1/2 whole wheat flour
- 1 wheat germ
- 1 1/2 non-fat powdered milk
- 1/2 salt
- 1/2 baking powder
- 6 baking soda
- 2 milk
- 2 rolled oats
- 1/2 raisins
- 1 sunflower seeds
- 1 coconut
- 1 -2 dates
- 1/2 - 1 carob chips
- sesame seeds
Instructions:
1. Cream together butter, peanut butter, brown sugar, eggs, and vanilla.
2. Combine flour, wheat germ, dry milk, salt, baking powder, and baking soda; stir together lightly.
3. Add flour mixture to creamed mixture; stir.
4. Add together liquid milk, oats, raisins, sunflower seeds, coconut, and chopped dates; mix well.
5. If desired, combine optional ingredients equal to 1-2 cups and add to oat& seed mixture; mix well.
6. Depending upon what you add, you may want to increase the liquid a bit to make sure everything holds together.
7. Add oat& seed mixture to flour/creamed mixture combo; mix well.
8. Roll dough into 1-2" balls; yield will vary by size of cookies.
9. Press rolled dough into a pattie shape and press into sesame seeds, if desired.
10. Bake on greased cookie sheet for approx 12 min at 375F.
11. Watch closely to avoid scorching, especially if rolled in seeds.
12. Store in airtight container.
Title: Devil's Food Surprise Cupcakes
Ingredients:
- 10 frozen chopped spinach
- 16 beets
- 1
- 16
Instructions:
1. Lightly grease 18 regular-size muffin cups.
2. In a food processor, puree spinach and beets until smooth.
3. Prepare cake mix as directed, except use 4 eggs instead of 3.
4. Add pureed spinach and beets to cake mix.
5. Fill muffin cups to the top with batter.
6. Bake 22-25 minutes at 350 degrees F, or until a toothpick comes out clean.
7. Cool completely before frosting with vanilla or chocolate frosting.
Title: Eco-Licious Chocolate Cupcakes !
Ingredients:
- 1 1/4 flour
- 3/4 baking soda
- 1/2 salt
- 1 cocoa powder
- 2 vanilla
- 1/2 sour cream
- 1 butter
- 1 3/4 sugar
- 2 eggs
- 1 boiling water
Instructions:
1. pre-heat oven to 350 degrees Fahrenheit
2. in a medium bowl, mix flour,baking soda,and salt.
3. in a separate bowl (i prefer a small bowl) add boiling water and cocoa powder ,then wisk until smooth.
4. add vanilla and sour cream.
5. in a third bowl ( i prefer a large bowl) cream the butter and sugar until light and fluffy.
6. add eggs one at a time ,mixing well.
7. slowly stirring, add one third of the flour and a third of the chocolate mix.
8. spoon into cupcake pan 2/3 full.
9. bake for 20-25 minutes.
10. transfer cupcakes to a wire rack to cool.
Title: Peanut Butter Biscotti
Ingredients:
- 1/4 unsalted butter
- 1/4 peanut butter
- 1 3/4 all-purpose flour
- 1/2 baking powder
- 1 salt
- 1/4 eggs
- 3 sugar
- 1/2 brown sugar
- 1/2 vanilla extract
- 1
- 3/4
Instructions:
1. Preheat oven to 350*; line 2 baking sheets with parchment paper.
2. Melt butter and peanut butter in a saucepan over medium-low heat until smooth; cool.
3. Stir in flour, ground peanuts, baking powder, and salt together in a bowl; set aside;.
4. Beat eggs in a large bowl with a mixer until light, about 2 minutes.
5. Gradually add both sugars, then beat in the vanilla.
6. Drizzle in the peanut butter mixture and beat until well mixed.
7. Fold in the peanut butter chips, chopped peanuts, and flour mixture until blended.
8. Allow dough to rest for 10 minutes to thicken.
9. Spoon half the dough onto a prepared baking sheet and shape into a 4 X 12-inch log (moisten hands with water to control stickiness).
10. Repeat with remaining dough on second baking sheet.
11. Bake both pans for 25 minutes, rotating pans halfway through baking.
12. Remove and let stand for 20 minutes.
13. Reduce oven temperature to 325*.
14. Slice logs diagonally into 1/2-inch-wide strips.
15. Arrange strips, cut side up, on baking sheets and bake for 12 minutes.
16. Flip biscotti over and bake an additional 8 minutes, or until golden brown; do not overbake.
17. Transfer to rack to cool.
18. NOTE: They can also be dunked in melted chocolate by placing chocolate chips in a shallow dish wide enough to hold the longest strip of biscotti. Melt chips in microwave on high power, stirring every 30 seconds until smooth.
Title: Make Like a Banana and Split Cake
Ingredients:
- 1/2 butter
- 2 margarine
- 2 graham crackers
- 1 powdered sugar
- 1/2 butter
- 3 -4 margarine
- 1 egg substitute
- 16 bananas
- 1/2 - 1 pineapple chunks
- 8 Cool Whip
- 2 -3 pecans
- maraschino cherries
Instructions:
1. Mix graham crumbs with 1 stick butter/margarine. Press into bottom of 13x9 pan. Bake at 325 for 10 minutes. Let cool.
2. Mix egg subtitute with 2 sticks butter/margarine and powdered sugar until light and fluffy (about 10 minutes). Spread on top of graham cracker crust.
3. Add a layer of bananas (sliced), then a layer of well-drained chopped pineapple or strawberries.
4. Add a layer of Cool Whip.
5. Add a layer of chopped nuts, coconut, and cherries on top if desired and a drizzle of chocolate syrup.
6. Refrigerate for about 4 hours before serving. Spoon out.
7. Enjoy!
Title: Low Carb Creamy Vanilla Pudding - 4 Net Carbs
Ingredients:
- 1 heavy cream
- 1/2 water
- 8 Splenda granular
- 1/4 salt
- 1/8 pure vanilla extract
- 2
Instructions:
1. Bring 2 inches water to a boil in the bottom of a double boilder over high heat.
2. In the top of the double boiler, combine the cream, water, egg yolks, splenda, salt, and vanilla.
3. Set over simmering water to cook, stirring constantly, until mixture thickens enough to coat the back of a wooden spoon, about 4 minute.
4. Transfer to bowls; cover surface with plastic wrap and refrigerate until set, about 2 hours.
5. VARIATIONS:
6. For chocolate pudding, add 3 tbsp cocoa powder and reduce vanilla extract to 1 teaspoons Use only 7 egg yolks.
7. For coffee pudding, sub 2 tsp instant coffee for the vanilla bean.
Title: Not Too Sweet Chocolate Frosting
Ingredients:
- 1/2 butter
- 3 cocoa powder
- 2 coffee
- 2 -3 powdered sugar
Instructions:
1. beat butter on low speed till creamy.
2. add cocoa and powder sugar just beat on low speed till no lumps.
3. gradually add coffee beat on high speed.
Title: Gingerbread Yule Log
Ingredients:
- 3 eggs
- 1/2 molasses
- 1 butter
- 1/4 margarine
- 1 sugar
- 3/4 all-purpose flour
- 3/4 baking powder
- 1/2 baking soda
- 1/2 cinnamon
- 1/2 ginger
- 1/8 clove
- 1 1/2 salt
- 1/3 confectioners' sugar
- 1 cinnamon
- 1 vanilla extract
- 1/4 clove
- cinnamon
Instructions:
1. In a mixing bowl, beat yolks on high until thickened, about 3 minutes.
2. Beat in molasses and butter. In another bowl, beat whites until foamy;
3. gradually add sugar, beating until soft peaks form. Fold into yolk mixture.
4. Combine dry ingredients; gently fold into egg mixture until well mixed.
5. Line a greased 15x10x1 in. baking pan with waxed paper; grease and flour paper.
6. Spread batter into pan. Bake at 375'F for 9-12 minutes or until cake springs back when lightly touched.
7. Turn onto a linen towel dusted with confectioners' sugar.
8. Peel off paper and roll cake up in towel, starting with short end.
9. Cool on a wire rack
10. Meanwhile, beat the first five filling ingredients in a mixing bowl until soft peaks form.
11. Unroll cake; spread with half the filling. Roll up.
12. Spread remaining filling over cake.
13. Sprinkle with cinnamon if desired.
Title: Rich Custard Butter Cake
Ingredients:
- 1 1/4 self raising flour
- 1 caster sugar
- 1/4 milk
- 1 eggs
- 2 butter
- 125 vanilla
- 1 bicarbonate of soda
- 1/4
Instructions:
1. Preheat your oven to 170 degrees Celcius.
2. Grease and line a 20cmx20cm square cake tin.
3. Place all the ingredients into a large bowl.
4. Beat on high for 2-3 minutes until combined and the mixture is thick and a light creamy colour.
5. Pour into prepared tin and bake for 1 hour.
Title: Jam Jam Cookies
Ingredients:
- 1 brown sugar
- 6 corn syrup
- 2 baking soda
- 1/4 salt
- 1 shortening
- 2 eggs
- 1 vanilla extract
- 3 -4 flour
Instructions:
1. Mix in order.
2. Chill dough in fridge for about half an hour, as they roll out easier that way.
3. Roll out and cut cookies in circles.
4. Put one piece of dough down on cookie sheet, place a 1/2 teaspoons of jam on, and then cover up with another circle of dough on top, sealing edges.
5. Bake about 15 minutes in a 350° oven until golden brown.
6. Yields about 24 cookies.
Title: Sweet Spiced Rice
Ingredients:
- 2/3 basmati rice
- 1 2/3 boiling water
- 1 ghee
- 1 butter
- 6 cinnamon stick
- 1 cardamom pods
- 7 saffron
- 1/4 sugar
- 50 nutmeg
- raisins
- currants
Instructions:
1. Wash rice three to four times in cold water, until the water you drain from it runs almost clear. Drain well and put in a large microwave safe bowl.
2. Cover with the boiling water.
3. Add all the other ingredients, except the garnish, and stir well.
4. Microwave uncovered on full power for 17 minutes. Don't disturb during cooking time.
5. If rice seems undercooked add a little more water and cook for a further 1 or 2 minutes.
6. Cover tightly and leave to stand for 5 minutes.
7. Stir and fluff lightly with a fork.
8. Garnish and serve!
Title: Mocha Cream Cheese Brownies
Ingredients:
- 9 dark chocolate
- 10 unsalted butter
- 1 granulated sugar
- 3 eggs
- 3/4 unbleached all-purpose flour
- 1 kosher salt
- 2 cream cheese
- 1/2 granulated sugar
- 2 eggs
- 2 instant coffee granules
- 1 pure vanilla extract
Instructions:
1. Preheat the oven to 350°F Grease the bottom and sides of a 9 x 9-inch square baking pan with nonstick cooking spray or butter.
2. Chocolate layer: Melt the chocolate and butter in the top half of a double boiler. Stir and scrape the side of the saucepan occasionally with a rubber spatula until the chocolate is smooth and evenly melted. Set aside and let cool to room temperature.
3. In a medium bowl, whisk the sugar and eggs until smooth. Stir in the melted chocolate, then the flour and salt and mix until well blended. Turn the batter into the prepared pan and spread evenly with the spatula.
4. Coffee-Cream Cheese Layer: In another bowl, mix the cream cheese with the sugar until smooth. Add the eggs and stir until combined. Scrape down the side of the bowl with the rubber spatula. Stir in the instant coffee and vanilla until everything is well blended.
5. Using a rubber spatula, spread the cream cheese mixture on top of the chocolate layer, then run a table knife through the cream cheese to swirl it into large white ribbons throughout the brown batter.
6. Bake, until a toothpick inserted into the center of the brownie comes out.
7. clean, 30 to 35 minutes.
8. Let cool to room temperature, then cut into 16 (2-inch) squares.
Title: Roasted Pears with Vanilla & Grand Marnier
Ingredients:
- 1 lemon
- 8 pears
- 1/2 brown sugar
- 2 butter
- 1 vanilla bean
- 1/3 water
- 1/3 Grand Marnier
Instructions:
1. Preheat oven to 425 degrees F.
2. Remove the yellow peel from the lemon in 1/2 inch strips and place them in a shallow baking dish that is large enough to hold all the pears.
3. Using a small paring knife, cut out about 3/4 of each pear's core from the bottom, leaving the pear intact.
4. Squeeze the lemon juice into a bowl.
5. Using a basting brush, brush the inside of each pear with lemon juice and sprinkle it with sugar.
6. Brush each pear with melted butter.
7. Place remaining sugar on a large cutting board or a sheet of waxed paper.
8. Roll each pear in sugar so it is evenly coated and place in the baking dish.
9. Slice vanilla bean lengthwise down the center and scrape out the seeds.
10. Place the seeds and pod in the baking dish.
11. Add the water and Grand Marnier.
12. Bake the pears for 45 minutes, basting occasionally with the liquid in the dish.
13. If they're getting too brown, loosely cover with foil.
14. Serve with leftover syrup and vanilla ice cream.
Title: Easy Double Chocolate Mint Chip Cookies
Ingredients:
- 1 flour
- 1/2 eggs
- 1/3
- 2
- 0.5
Instructions:
1. Preheat oven to 350°F.
2. Combine all ingredients in large mixing bowl.
3. Drop by teaspoonfuls onto ungreased cookie sheets.
4. Bake at 350°F for 10-12 minutes. Cookies are done when they have lost their gloss but are still quite soft. Be careful not to overbake.
5. Let cool for about 5 minutes before removing from cookie sheet.
Title: Lime Meltaways
Ingredients:
- 12 unsalted butter
- 1/3 powdered sugar
- 2 limes
- 2 lime juice
- 1 vanilla extract
- 1 3/4 flour
- 2 flour
- 2 cornstarch
- 1/4 salt
- 2/3 powdered sugar
Instructions:
1. Cream the butter with the powdered sugar.
2. Beat in the lime zest, lime juice and vanilla.
3. Mix the flour, cornstarch and salt in a large bowl.
4. Beat the dry ingredients into the wet.
5. Roll the dough out into a 1 1/4 inch log. Wrap in plastic and let chill in the fridge for at least an hour.
6. Slice the dough into 1/4 in thick slices and place them on a baking sheet, 1 inch apart from each other.
7. Bake in a preheated 350F oven until just lightly golden brown, about 12-15 minutes.
8. Let cool on a wire rack for 4 minutes.
9. Dredge cookies in powdered sugar to coat.
Title: Silvercake
Ingredients:
- 5 butter
- 1 1/2 margarine
- 1/2 sugar
- 1 lemon, zest of
- 2 flour
- 2/3 baking powder
- 1/2 milk
Instructions:
1. Grease an 8 cup baking pan and dust with flour.
2. Preheat the oven to 340°F.
3. Cream butter (margarine) and sugar.
4. Add zest of lemon.
5. Mix flour and baking powder and add to creamed mixture together with cream or milk.
6. Mix well.
7. Whisk the eggwhites until they hold.
8. Fold in eggwhites, make sure you won't get little islands but don't overmix.
9. Pour into prepared pan and bake for 60 minutes.
10. Test with a skewer, it should come out clean.
Title: Quaker Oatmeal Cookies
Ingredients:
- 3/4 shortening
- 1 brown sugar
- 1/2 white sugar
- 1 egg
- 1/4 water
- 1 vanilla
- 3 oats
- 1 all-purpose flour
- 1 salt
- 1/2 baking soda
- 1 cinnamon
- 1 raisins
- 1/2 - 1
Instructions:
1. Beat together shortening, sugars, egg, water and vanilla until creamy.
2. Add combined remaining ingredients; mix well.
3. Add raisins, nuts or even chocolate chips at the end.
4. Drop by teaspoonfuls onto greased cookie sheets.
5. Bake at 350 degrees for 12-15 minutes.
Title: Banana Split Cookies Recipe
Ingredients:
- 1 quick-cooking oatmeal
- 1 creamy peanut butter
- 1/2 egg
- 1 milk
- 1/4 bananas
- 2/3 mascarpone cheese
- 3 creamy peanut butter
- 12
- 4
- 1/2
Instructions:
1. Mix cake mix, peanut butter, oatmeal together.
2. Mix egg and milk together and add to cake mix blend. Blend together until crumbly. Press into a 13 x 9 inch baking pan. Bake at 350 degrees for 15 minutes. Cool completely.
3. Drizzle chocolate syrup over crust and top with sliced bananas.
4. Mix whipped topping, mascarpone cheese and peanut butter until creamy. Spread over top. Refrigerate until serving.
Title: Sharyl's Toffee
Ingredients:
- 1 butter
- 2 sugar
- 5 milk
- 4 1/2 ground walnuts
Instructions:
1. Melt butter in 10" cast iron skillet over medium high heat. Slowly add sugar while stirring. Add almonds. Cook stirring constantly until dark golden brown with a slight burnt butter smell (probably around 15 minutes and only done when brown and smooth - not grainy). Pour onto cookie sheet (with sides).
2. Melt chocolate in double boiler. Spread on candy when the candy has set up just enough to allow it. Sprinkle with ground walnuts. Let sit until chocolate hardens - usually overnight. Break up using a butter knife. A larger cookie sheet works best - the candy is thinner but will cool faster. Don't put the finished candy in the fridge to harden - the chocolate will not adhere to the candy.
Title: Gingersnaps
Ingredients:
- 2 1/4 flour
- 1 1/2 baking soda
- 1 3/4 ginger
- 1/2 cinnamon
- 1/2 salt
- 1/4 ground cloves
- 3/4 butter
- 1 sugar
- 1/4 molasses
- 1 egg
Instructions:
1. Combine dry ingredients.
2. Cream butter and sugar.
3. Beat in molasses and egg.
4. Beat in flour mixture.
5. Wrap dough in plastic wrap and chill (a few hours or overnight) Shape chilled dough into 1 inch balls.
6. Bake on parchment paper lined cookie sheets at 375 degrees for 10 to 12 minutes.
7. The cookies will spread and the tops will be crackled and soft looking when done.
8. Cool on a wire rack.
Title: Strawberry Ribbon Cake
Ingredients:
- 3 cake flour
- 2 1/2 baking powder
- 1/2 salt
- 1 butter
- 2 sugar
- 4 eggs
- 1 vanilla
- 1/2 milk
- 3/4 cream cheese
- 1/8 butter
- 1 fresh strawberries
- 4 confectioners' sugar
- 1/3
- 1
Instructions:
1. For the cake:.
2. Grease two baking pans, 8x8x2; dust with flour.
3. Sift cake flour, baking powder, and salt onto wax paper. Cream butter until soft in a large bowl; beat in sugar gradually until fluffy. Beat in eggs, one at a time, until fluffy again, then flavorings.
4. Stir in flour mixture, alternately with milk, just until blended. Spoon half the batter into one pan; stir food coloring into remaining batter; pour into second pan. Bake in moderate oven (375°F) 35 minutes, or until centers spring back when pressed with fingertip. Cool layers in pans on wire racks 10 minutes; turn out onto racks; cool completely.
5. Split each cooled layer; put together, alternating pink and yellow, with part of the strawberry butter cream; frost sides and top with remaining.
6. For the Strawberry Butter Cream:.
7. Blend cream cheese with butter until fluffy in a medium-size bowl; beat in strawberries. Stir in 2 cups of the confectioners' sugar until smooth. Measure out 1 1/2 cups of the mixture for filling. Beat remaining confectioners' sugar into remaining mixture in bowl for frosting.
Title: Strawberries Jamaica
Ingredients:
- 3 cream cheese
- 1/2 brown sugar
- 1 1/2 sour cream
- 2 Grand Marnier
- 1 strawberry
Instructions:
1. Combine cream cheese, brown sugar, sour cream and Grand Marnier; mix well and chill.
2. Serve as a dip with strawberries or as a dessert.
Title: Chocolate Hazelnut Orange Pound Cake
Ingredients:
- 2 butter
- 2 1/2 sugar
- 6 eggs
- 2 vanilla extract
- 1 orange, rind of
- 4 unbleached white flour
- 2 baking powder
- 1/2 milk
- 1/2 toasted hazelnuts
- 1
Instructions:
1. Preheat the oven to 350°F Lightly butter a 10-inch bundt pan and dust it with flour.
2. In a large bowl, cream the butter and sugar until fluffy. Thoroughly beat in the eggs, vanilla, and orange peel.
3. In a separate bowl, combine the flour and baking powder. Add the flour mixture by thirds, alternating first with the orange juice and then with the milk, and beat well after each addition. Stir in the nuts and chocolate by hand.
4. Pour the batter into the prepared pan and bake for 1 1/4 to 1 1/2 hours, until a knife inserted in the center comes out clean.
5. Cool the cake in the pan for 10 minutes; then turn it out and transfer to a wire rack to cool completely.
Title: Mixed Berry Sauce
Ingredients:
- 1 frozen mixed berries
- 1 sugar
- 1 water
- 1 lemon, zest of
- 2 cornstarch
- 1/4 brandy
- 2
Instructions:
1. In heavy saucepan combine water, sugar, cornstarch, almond extract, brandy and lemon zest, stirring to dissolve completely.
2. Add frozen berries and mix well.
3. Cook over medium heat until mixture comes to a boil.
4. Lower heat and simmer gently approximately 20-30 minutes until slightly thickened.
5. Let cool then refrigerate.
Title: Cream Cheese Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 3 sugar
- 1 cream cheese
- 3 cake flour
- 6 eggs
- 1 vanilla
Instructions:
1. Cream butter and shortening; gradually add sugar, beating well at medium speed with electric mixer.
2. Add cream cheese, beating well until light and fluffy.
3. Alternately add flour and eggs, beginning and ending with the flour. Stir in vanilla.
4. Pour batter into a greased and floured 10-inch tube/bundt pan. Bake at 325º for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
Title: Almond Crescents
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1 flour
- 1
- 2
- 1
Instructions:
1. Preheat the oven to 325°F.
2. Cream the butter and sugar together then add the egg yolk and almond extract, blend well.
3. Add the flour, mix well to combine then stir in the nuts.
4. Form the dough into small crescents about 2 1/2 inches long.
5. Bake on an ungreased cookie sheet for 15-20 minutes or until lightly browned.
6. Cool for 10 minutes and then dust with powdered sugar if desired.
Title: Tie-Dyed Angel Food Cake
Ingredients:
- 1 water
- 1 1/4 lemon zest
- 1 orange zest
- 6 -8
- 1
- 12 -15
Instructions:
1. Move the oven rack to the lowest position. Heat the oven to 350 degrees. (Do not grease or flour your tube pan and do not substitute a fluted Bundt pan).
2. In a large bowl, beat the cake mix, water, and lemon/orange peel on low for 30 seconds and medium for 1 minute.
3. Divide the batter evenly among three small bowls.
4. Gently fold in 6-8 drops of food coloring in each, being careful not to deflate mix.
5. Layer the batters in a 10-inch tube pan (anything smaller will overflow).
6. Using the end of a wooden spoon, poke a few holes around the cake to "tie-dye" it. (The best way I found to do this is to stick the spoon handle straight down and pull it straight up.).
7. Bake 37-47 minutes or until the top is golden brown and the cracks feel dry.
8. Don't underbake.
9. Immediately turn the pan upside down on a bottle (something glass, like a soy sauce bottle or a wine bottle) to cool.
10. Leave to cool for 2 hours.
11. Run a knife around the edges to release and place on the serving platter.
12. Spoon 1/2 the frosting into a microwavable bowl and microwave for about 15 seconds or until frosting can be drizzled.
13. Drizzle over cake.
14. Place remaining frosting in a sandwich baggie and snip just enough of the corner (or use a writing tip) to make a VERY VERY thin line.
15. Pipe a ribbon and bow on each candy square to look like a present.
16. Arrange on top of the cake.
17. Store loosely covered at room temperature.
Title: Strawberry Cake
Ingredients:
- 18 strawberry Jell-O gelatin dessert
- 3 flour
- 3 eggs
- 4 frozen strawberries
- 1 margarine
- 10 powdered sugar
- 1/2 frozen strawberries
- 1
- 10
Instructions:
1. Preheat over at 350 degrees.
2. Mix together all cake ingredients and pour batter in 9 x 13” cake pan.
3. Bake cake for 45 minutes.
Title: 30/30 Cake
Ingredients:
- 30 marshmallows
- 30 green cherries
- 30 walnuts
- 30 sweetened condensed milk
- 12 coconut
Instructions:
1. Mix together first 5 ingredients.
2. Line a 8 x 8 pan with waxed paper, sprinkle with coconut. Pour mixture on top and press so it sticks together. Sprinkle coconut on top and press down again. Refrigerate for several hours, then cut into squares.
Title: Melting Chocolate Cake (From Carnival Cruise Lines)
Ingredients:
- 7 butter
- 7 eggs
- 6 sugar
- 3 flour
- 4
Instructions:
1. Melt chocolate and butter together.
2. Mix half of eggs and sugar and whisk for a few minutes. Add flour. Then add rest of the eggs.
3. Add egg mix to the melted chocolate mix.
4. Pour mixture in individual ramekin cups.
5. Bake in oven at 390 degrees (200 celsius) for 15-20 minutes.
6. To serve, sprinkle top with powdered sugar and serve with a scoop of vanilla ice cream on the side.
Title: Yemeni Date Balls With Almonds
Ingredients:
- 9 dried dates
- 9 ground cardamom
- 2
Instructions:
1. Remove the pit from each date. Turn the date inside out.
2. Place a whole almond in the middle of the date, then roll it into a ball shape (remember you are rolling the date that is inside out).
3. Wash your hands because they will be sticky!
4. Put the sesame seeds in a deep bowl. Place the date balls in the bowl and gently shake the balls around to cover the dates with the sesame seeds.
5. Arrange on a serving platter and if desired, lightly dust with ground cardamom.
6. Serve immediately or cover well and refrigerate.