lumicero/recipes-ing2inst huggingface dataset:
Title: Amazing Slow Cooker Chocolate Cake
Ingredients:
- 2 white sugar
- 1 3/4 all-purpose flour
- 3/4 baking soda
- 1 1/2 baking powder
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 vanilla extract
- 1/2 boiling water
- 2
- 1
Instructions:
1. Spray crock of a large slow cooker with cooking spray.
2. In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
3. Pour cake batter into prepared slow cooker.
4. Set slow cooker to "Low". Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3-4 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.
Title: Swedish Baked Apples With Almond Paste Filling
Ingredients:
- 6 baking apples
- 8 almond paste
- 2 butter
- 1/2
Instructions:
1. Preheat the oven to 350 F / 180 C /gas mark 4.
2. Peel the apples and carefully core them almost to the bottom.
3. Brush apples with melted butter, then roll them in the breadcrumbs; place onto a shallow oven proof dish.
4. Fill the centres of the apples with almond paste; if you have any butter and breadcrumbs left over, drizzle the butter and sprinkle the breadcrumbs evenly over the apples.
5. Bake for 40-50 minutes, or until apples are soft.
Title: Peanut Butter and Chocolate Chip Crackers
Ingredients:
- 1 peanut butter
- 1
Instructions:
1. Spread peanut butter over cracker while being careful not to press too hard and break the cracker because then that cracker won't count and you will simply have to eat it and start all over again with more peanut butter ;).
2. Sprinkle small chocolate chips over top of the peanut butter.
Title: Yummiest Gooiest Brownies Ever
Ingredients:
- 1 butter
- 2/3 self-rising flour
- 2 sugar
- 4 eggs
- 1/2 vanilla extract
- 3/4
- 1
Instructions:
1. Preheat oven to 350.
2. Spray square 9X9 baking pan and sprinkle a small amount of cocoa powder in the pan.
3. In medium sauce pan melt butter and remove from heat.
4. While melting butter, dry whisk flour with cocoa powder in separate med/small mixing bowl and set aside.
5. Whisk sugar in melted butter, then eggs and vanilla.
6. Whisk flour/cocoa mixture with other ingredients in pan.
7. Pour into baking pan.
8. Bake about 40 minutes. Test using a butter knife, toothpick, or fork. It should come out mostly clean.
9. I use a glass pan and baked it for exactly 40 minutes. They turn out a little gooey in the middle, but very yummy.
Title: Old-Fashioned Apple Crisp
Ingredients:
- 5 mcintosh apples
- 1 orange, zest of
- 1 lemon, zest of
- 2 fresh lemon juice
- 2 granulated sugar
- 1/2 ground cinnamon
- 2 ground nutmeg
- 1 flour
- 1 1/2 granulated sugar
- 3/4 light brown sugar
- 3/4 kosher salt
- 1/2 oatmeal
- 1 butter
- 1/2
Instructions:
1. Preheat the oven to 350 degrees. Butter a 9 by 14 by 2-inch oval baking dish. (I use a 13x9 glass baking dish.).
2. Peel, core, and cut the apples into large wedges. Combine the apples with the zests, juices, sugar, and spices. Pour into the dish.
3. To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples.
4. Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.
Title: Blueberry Cake With Brown Sugar Sauce
Ingredients:
- 1/4 shortening
- 3/4 sugar
- 1 egg
- 1 vanilla
- 2 flour
- 4 baking powder
- 1/2 salt
- 1 milk
- 1 blueberries
- 1 brown sugar
- 1 1/2 flour
- 1/8 salt
- 1 boiling water
- 1 butter
- 1/2 vanilla
Instructions:
1. For the cake, cream sugar and shortening.
2. Add egg and vanilla, mix and then add all dry ingredients alternately with milk, stirring to mix completely.
3. Add blueberries last and pour into 9" x 9" baking dish.
4. Bake for 35-40 minutes at 300 degree or until centre is set.
5. For the sauce, mix brown sugar, flour and salt together in a saucepan.
6. Add boiling water and cook over low heat until thickened.
7. Add butter and vanilla last.
8. Stir and serve over warm blueberry cake.
Title: Mom's Potato Cookies
Ingredients:
- 2 peanut butter
- 3 shoestring potatoes
- 1
Instructions:
1. Melt butterscotch chips and peanut butter. Pour over potatoes and mix gently in bowl. Drop onto waxed paper-covered cookie sheet by teaspoon.
2. Freeze until the cookies are set. Remove as soon as they are firm.
Title: Apples in Wine and Cinnamon Sauce
Ingredients:
- 1/2 margarine
- 1 butter
- 4 dry white wine
- 1 sliced apples
- 1 ground cinnamon
- 2 sugar
- 1 1/2 Splenda granular
- lemon juice
- vanilla
Instructions:
1. Over medium heat in a heavy saucepan, melt the margarine, then add the wine and stir in the apples.
2. Sprinkle the cinnamon and sugar over the mixture and stir.
3. Continue cooking for about 10 minutes, then stir in the lemon juice and vanilla.
4. Lower the heat to a simmer and cover; continue cooking for 2 hours, stirring occasionally until the apples break up.
Title: Chocolate Truffles
Ingredients:
- 250 cream cheese
- 200 dark chocolate
- 1/2 ground hazelnuts
- 2 Creme de Cacao
- Baileys Irish Cream
- white chocolate
- dark chocolate
- coconut
Instructions:
1. Mix all ingredients together.
2. RollL into small balls, (wet hands are handy) approximately 2.5cm diametres each.
3. Coat in either cocoa, melted or grated chocolate, sprinkles or coconut (or maybe you may have a different preference for rolling truffles in.).
4. Chill for 2 hours.
5. Serve.
Title: Cherry Pistachio Cremes
Ingredients:
- 3/4 butter
- 1/2 powdered sugar
- 1 egg
- 1 1/2 all-purpose flour
- 1/4 salt
- 1/2 pistachio nut
- 1/4 granulated sugar
- 1 1/4 powdered sugar
- 1/4 butter
- 1/2 vanilla
- 1 -2 maraschino cherry juice
Instructions:
1. Combine butter, powdered sugar and egg and gradually beat in the flour and salt. Refrigerate dough for one hour. Preheat oven to 350* and shape dough into half inch balls. Roll each ball in the pistachio nuts and place on cookie sheet. Dip the bottom of a glass in the granulated sugar and flatten each cookie. Bake for 8-9 minutes or until edges just begin to brown. Cool on wire racks.
2. Prepare filling by beating the powdered sugar, butter and vanilla. Add just enough cherry juice to make the filling smooth and creamy and the right consistency for spreading. Spread a cookie with 1 teaspoon of filling and top with another cookie, flat sides toward the inside of the cookie. If desired, spoon a dollop of frosting on the top of one side of the cookie and top with a maraschino cherry.
3. (While this may look pretty, I personally think it may be too much and too sweet!).
4. Prep time does not include chilling time.
Title: Spice Cake
Ingredients:
- 1 1/2 sugar
- 3/4 butter
- 1 margarine
- 1 water
- 1 raisins
- 1/2 ground cinnamon
- 1/4 ground allspice
- 1/4 ground cloves
- 4 ground nutmeg
- 2 eggs
- 1 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 3/4 baking soda
- 1 pecans
- 1/4 cream cheese
- 1 butter
- 1 margarine
- 4 vanilla extract
- salt
- confectioners' sugar
- pecans
Instructions:
1. In a saucepan, combine the first eight ingredients; slowly heat, stirring until butter melts.
2. Remove from the heat; cool.
3. In large mixing bowl, beat egg yolks lightly; gradually stir in spice mixture.
4. Combine flour, baking powder, salt, baking soda and pecans; stir into spice mixture. Beat egg whites until soft peaks form; fold into the batter.
5. Pour into two greased and floured 9-in. round cake pans.
6. Bake at 325 for 35-40 minutes or until a wooden pick inserted near the center comes out clean.
7. Cool in pans 5 minutes before removing to a wire rack; cool completely.
8. For frosting, beat cream cheese and butter in a mixing bowl until smooth.
9. Add vanilla and salt.
10. Beat in sugar until smooth and fluffy.
11. Frost cake.
12. Garnish with pecans if desired.
13. Store in the refrigerator.
14. Yield: 12-16 servings.
Title: Zweiunddreissichers
Ingredients:
- 1/2 sweet butter
- 1/2 flour
- 8 eggs
- 1/2 powdered sugar
- 1 walnuts
- 3 vanilla extract
- 1
Instructions:
1. Mix the butter, flour, and egg yolks in a mixing bowl into a dough and refrigerate overnight. Keep your egg whites.
2. Shell and Grind walnuts.
3. Stiffly beat egg whites.
4. Mix walnuts and egg whites with remaining ingredients. This is your filling.
5. Form approximately walnut size balls of dough and roll very thin. Spread about a tablespoon of filling on the dough. Gently roll up the dough and pinch the ends. Place seam down on an ungreased baking sheet.
6. Bake 10-15 mins at 400 degrees.
7. After baking, roll in powdered sugar when they are cool enough to handle.
Title: Springerle Cookies
Ingredients:
- 4 eggs
- 3 flour
- 4 1/4 powdered sugar
- 1 lemon zest
- 1 baking powder
- 1/2 - 1 anise seed
Instructions:
1. In large mixer bowl, beat eggs at high speed until thick & lemon colored.
2. Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
3. On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2" thickness; lightly flour Springerle rolling pin & roll it firmly across dough to impress patterns (try to keep dough about 1/2" thick).
4. Cut cookies apart between patterns.
5. Place cookies 1/2" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
6. When ready to bake, preheat oven to 250-300° & place cookies 1/2" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white.
7. Remove to wire racks to cool.
8. Store cookies in a tightly covered container with some anise seeds.
9. Flavor develops fully after about 2 weeks.
Title: Sour Cream Pound Cake
Ingredients:
- 3 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1/2 unsalted butter
- 2 3/4 sugar
- 1/2 vanilla extract
- 1/2 eggs
- 1/2 sour cream
- 6
- 1
Instructions:
1. Butter and flour a 12-cup tube pan or Bundt pan; set aside.
2. Position oven rack in the lower third of teh oven; preheat to 350°.
3. In a bowl, stir the flour, baking soda, and salt together; set aside.
4. Place the butter and sugar in the bowl of a stand mixer; beat on medium speed with the paddle attachment until very light, about 5 minutes.
5. Beat in the extracts; beat in the eggs one at a time, beating until smooth after each addition.
6. Decrease mixer speed to low and beat in 1/3 of the flour mixture, then half the sour cream, beating until smooth after each addition (stop mixer occasionally to scrape bottom and sides of the bowl with a rubber spatula.
7. Beat in another 1/3 of the flour, then after the flour has been absorbed, the remaining sour cream.
8. Scrape bowl again and beat in the last of the flour.
9. Use a rubber spatula to give a final mix to the batter; then scrape it into the prepared pan; smooth the top.
10. Bake for about 1 ¼ to 1 ½ hours, or until the cake is well risen, cracked on top, and well colored and a pick comes out clean.
11. Cool cake in pan for a few minutes, then unmold it onto a rack and turn right side up to finish cooling.
12. Storage: wrap the cake in plastic wrap and then foil to ensure it doesn’t dry out.
Title: Creamy Fruit Dip
Ingredients:
- 8 cream cheese
- 1/4 ginger
- 8 marshmallow cream
- 1/2 orange zest
- 2
Instructions:
1. Mix above ingredients well with a mixer.
2. Serve with fresh fruit.
3. This stores well in the fridge for a few weeks.
Title: Baked Apple Dumpling Surprise
Ingredients:
- 6 -8 granny smith apples
- 16 sugar
- 2 butter
- 1 cinnamon
- 1
- 12
Instructions:
1. Peel apples, cut apples in half and core. separate crescent rolls into triangles. place one half of apple on wide end of triangle and roll apple up in roll.
2. Roll toward the point end.
3. Tuck dough in around apple.
4. Place apple in baking dish (9x13-inch).
5. Repeat with all apples and rolls.
6. Put sugar, butter, cinnamon and Mt. Dew in pot and place over medium heat until butter and sugar is melted (don't boil).
7. Pour over apple dumplings.
8. Place in 350°F oven for 45 minutes.
9. Baste dumplings every 15 minutes with liquid in dish.
10. Note: (Buy the apples that are in bag, if you buy the apples that are loose they will be larger and you might want to use only a quarter of the apple in each roll).
11. Put a scoop of vanilla ice cream over a hot dumpling and enjoy. Yum, yum, yum.
Title: Angel Meringue Cake
Ingredients:
- 6 salt
- 1 white vinegar
- 1 1/2 cornstarch
- 1 1/2 granulated sugar
- 1 lemons, juice and zest of
- 6 unsalted butter
- 1/2 heavy cream
- 2 fresh raspberry
- 1/2
- 1
Instructions:
1. Preheat and oven to 350 degrees F. Set aside a parchment-lined baking sheet. Draw two 8-inch circles on the parchment, leaving at least 1 inch between them. (You may need to use two baking sheets.).
2. TO MAKE THE MERINGUES: In the clean bowl of a standing mixer fitted with a whisk, on medium low speed, beat the egg whites until frothy, about 1 1/2 minutes. Increase the speed to medium-high, add the salt and the vinegar, and slowly add the sugar, whisking until thick, about 2 1/2 minutes. Increase the speed to high and whisk until stiff and glossy, about 4 minutes. Sprinkle the cornstarch over the whites during the last minute of beating. Divide the meringue between the parchment circles and gently spread out evenly within each circle.
3. Reduce heat to 300 degrees F. Bake in the middle of the oven for 1 hour. Turn off the oven and leave the meringues inside, with the door shut, until completely cool, about 4 hours. The meringue will be almond in color.
4. TO MAKE THE LEMON CURD MOUSSE: In a bowl with an electric mixer, on medium speed, beat the egg yolks and sugar until pale yellow, about 2 minutes. Add the juice, zest, and butter. Transfer to a saucepan. The mixture may appear curdy. Cook over low heat, stirring with a wooden spoon until the mixture becomes smooth and thickens, about 10 minutes. Do not overcook or it will separate. Remove from heat. Pour into a bowl and allow to cool. Cover and refrigerate until you are ready to assemble. (Makes about 1 1/2 cups.).
5. When you are ready to assemble the cake, whisk the cream in a bowl with an electric mixer until stiff peaks form. Fold in the lemon curd.
6. TO ASSEMBLE: Place a dollop of the mousse on the cake platter. (This will help keep the meringue stable.) Place one of the meringues on the platter, pressing lightly. Spread half the mousse on top of the bottom layer. Add the second meringue and top it with the remaining mousse. Garnish the cake and platter with raspberries and blossoms.
Title: Gluten-Free Black Bottom Cupcakes
Ingredients:
- 1 cream cheese
- 1/3 sugar
- 1/8 salt
- 1 egg
- 1 tapioca starch
- 4 sugar
- 7 sugar
- 1/2 cocoa powder
- 1 baking soda
- 1 salt
- 7 water
- 1 vinegar
- 1/2 vanilla
- 1
- 1/3
- 1
Instructions:
1. Preheat oven to 350 degree. Grease a full-size 12-cup muffin tin.
2. To make the cream cheese filling, cream together the cream cheese, 1/3 cup sugar and 1/8 teaspoon salt until smooth in a standing mixer with a paddle attachment or by hand with a wooden spoon.
3. Add the egg and continue to cream until light in color and as thick as sour cream. Fold in chocolate chips and set aside.
4. To make the batter, combine the rice flour, tapioca starch, soy flour, 1 cup plus 1 teaspoon sugar, coca powder, baking soda and ½ teaspoon salt in a mixing bowl.
5. Create a well in the dry ingredients and pour in the water, oil, vinegar and vanilla. Mix until smooth.
6. To fill the muffin tins, put one tablespoon batter into the bottom of each cup. Add a scoop of cream cheese filling on top of the batter, dividing the filling evenly. Distribute the rest of the chocolate batter on top. Muffin cups should be almost, but not completely, full.
7. Bake in preheated oven for 25 minutes or until cupcakes hold their shape. Cool in the muffin tins for about 20 minutes before turning out and cooling on racks.
Title: Winning Apple Crisp
Ingredients:
- 1 all-purpose flour
- 3/4 rolled oats
- 1 brown sugar
- 1 ground cinnamon
- 1/2 butter
- 4 apples
- 1 sugar
- 2 cornstarch
- 1 water
- 1 vanilla extract
Instructions:
1. In a large bowl, combine flour, rolled oats, sugar, and cinnamon.
2. Cut in softened butter until crumbly.
3. Press half into a greased 2-1/2-quart baking dish or a 9-inch square baking pan.
4. Cover with peeled, chopped apples.
5. In a small saucepan, combine the sugar, cornstarch, water and vanilla.
6. Bring to a boil; cook and stir for 2 minutes or until thick and clear.
7. Pour over apples.
8. Sprinkle with remaining crumb mixture.
9. Bake at 350 degrees Fahrenheit for 60 to 65 minutes or until apples are tender.
10. Serve warm, with ice cream if desired.
11. Yield: 8 servings.
Title: Cherry Nut Loaf
Ingredients:
- 1/2 butter
- 1 sugar
- 3/4 milk
- 2 egg
- 1 vanilla
- 1 baking powder
- 2 flour
- 2 walnuts
- 3/4 cherries
- 1
Instructions:
1. Cream sugar and butter.
2. Seperate eggs, 2 egg whites and one whole egg.
3. Add well beaten eggs and milk--.
4. Sift flour and baking powder.
5. Mix well and add cherries, nuts and vanilla.
6. Mix lightly and pour into a well greased pan.
7. Medium oven (350) till top is a nice shade of brown.
Title: Best Chocolate Chip Cookies (With Oatmeal!)
Ingredients:
- 1 1/2 flour
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1 butter
- 1/2 brown sugar
- 1 sugar
- 1 egg
- 1 1/2 oatmeal
- 1 chocolate chips
Instructions:
1. Combine flour, baking soda, salt, and cinnamon. Set aside. (I always sift the flour, but I guess it doesn't really matter.).
2. Cream butter, brown sugar, and sugar. Add egg.
3. Stir in flour mixture. Fold in oatmeal and chocolate chips.
4. Refrigerate 1 hour. (I don't see this point of this, but it was in the directions so I guess you might want to.).
5. Preheat oven to 350 degrees. Roll dough into balls and flatten slightly on baking sheet. Bake 8-10 minutes.
6. NOTE: I rolled this dough into a log and froze it overnight, but when I took it out to bake, it was VERY crumbly. I just added 1 tablespoons milk and the problem was fixed perfectly!
7. I REALLY REALLY REALLY HOPE YOU LIKE THESE!
Title: Brazilian Baked Bananas
Ingredients:
- 3 butter
- 1/2 brown sugar
- 1 lemon juice
- 2 bananas
- 2 cinnamon sticks
- 1/3 lime
- sweetened flaked coconut
Instructions:
1. In a shallow microwavable glass baking dish or pie plate, mix butter, brown sugar and lemon juice. Microwave, uncovered, on HIGH for 1 minute. Stir well.
2. Peel bananas and cut them in half crosswise. Slice each lengthwise. Arrange 8 pieces in a single layer in the sugar mixture, turning them over once to coat. Put cinnamon sticks and lime peel around the banana pieces.'.
3. Microwave on HIGH, uncovered for 2 minutes. Baste the bananas with the sauce. Microwave on HIGH for 1 or 2 more minutes, or until the bananas are soft.
4. Let stand for 3 minutes.
5. Garnish with coconut and serve warm with the sauce.
Title: Company Apple Blueberry Cobbler With Cream Sauce (Diabetic)
Ingredients:
- 1 frozen blueberries
- 2 apples
- 1/4 oatmeal
- 1/4 cinnamon
- 1/2 water
- 1 stevia
- 4 vanilla
- 1 tapioca
- 2 nonfat cottage cheese
- 2 vanilla
- 1 soymilk
- 1 -2 nonfat milk
- 2 -3 stevia
Instructions:
1. FOR THE CREAM SAUCE:.
2. Place the ingredients in a blender or food processor and process until smooth, adding soy milk or nonfat milk to desired consistency and stevia to taste. . Keeps well in the refrigerator. Delicious over baked or poached fruit and other desserts.
3. FOR THE BLUEBERRY COBBLER:.
4. Preheat the oven to 350°F Pour the blueberries and chunks of apple into a 9 x 13 inch baking dish.
5. In the blender, chop the almonds, oatmeal, and cinnamon and set aside.
6. Mix the water, stevia, vanilla, and tapioca and stir into the berries and apples until well mixed. Sprinkle with the dry mixture. Bake for 30 minutes. Let cool. Serve either warm or cold with Cream Sauce. Serves 8.
7. Per serving: 88.57 Cal.
8. 15 Protein.
9. 22 g Carb.
10. 00 Cholesterol.
11. Reversing Diabetes.Julian Whitaker, M.D.
Title: Fruit Dumplings (Apricots, Blueberries, Plums)
Ingredients:
- 200 ricotta cheese
- 15 butter
- 2 eggs
- 50 caster sugar
- 300 plain flour
- 100 fine semolina
- 5 1% low-fat milk
- 500 dark chocolate
- 300 sugar
- 12 unsalted butter
- 1 granulated sugar
- 40 unsalted butter
- 100 ground cinnamon
- 2 caster sugar
- 20
- 1/2
- 4
Instructions:
1. For the dough: push the cheese through a sieve into a mixing bowl. Add the butter, eggs and sugar and mix together well. Add the flour, semolina and milk in stages to form a soft, pliable dough. Tip it out of the bowl on to a lightly floured surface and knead it lightly. Roll into a long sausage shape about 6cm in diameter.
2. For the filling: if you're using apricots, put a square of chocolate in the centre of each fruit to replace the stone and close the halves firmly together. If you have chosen plums, replace the stone with a lump of sugar and close the halves firmly together.
3. Cut a slice of dough about 1 cm thick and put it on a well-floured board. Roll it out into a circle large enough to envelope the apricot or other fruit. Put an apricot or plum on the dough and bring it up around the fruit to enclose it completely. Seal the edges well and repeat with the remaining dough and fillings. If you are using blueberries, use 3-4 per dumpling with a sprinkling of sugar.
4. Bring a large pan of slightly salted water to the boil and drop the dumplings into it, 3 or 4 at a time. Gently move them around the pan with a wooden spoon to ensure they don't stick to the bottom and cook them for 10-12 minutes; they are done when they rise to the surface.
5. For the crumble: melt the butter in a frying pan over a medium heat. Add the breadcrumbs and fry gently until golden, then sprinkle in the sugar and stir well. Remove the pan from the heat and tip the crumble mixture into a warmed serving dish.
6. Remove the dumplings as they cook, using a slotted spoon to let them drain. Roll them in the crumble mixture, and keep them warm in a low oven while you cook the remaining dumplings. Once they are all cooked and coated, serve them hot with the melted butter spooned over, and sprinkled with cinnamon and sugar.
Title: Choco-Nut Dainties
Ingredients:
- 3/4 butter
- 3/4 sugar
- 1 egg
- 1 1/2 vanilla extract
- 2 1/4 all-purpose flour
- 1/2 salt
- 1 walnuts
- 1
- 2
Instructions:
1. Beat butter and sugar at medium sped with a electric mixer until mixture is light and fluffy. Add egg and vanilla, beating until blended.Add flour and salt, and beat well. Stir in mini-morsels.
2. Turn dough out onto a lightly floured surface. Shape dough into 2 x 1/2 inch logs (about 1 heaping teaspoon each). Place each of the logs on ungreased baking sheets.
3. Bake at 350F for 12 to 15 minutes or until lightly browned; remove to wire racks to cool.
4. Microwave chocolate morsels at HIGH 4 minutes or until melted, stirring once.
5. Dp ends of cookies into melted chocolate. Roll ends in walnuts. Place on wax paper until set. Freeze up to 1 month, if desired.
Title: Traditional British Ground Rice Pudding
Ingredients:
- 50 1% low-fat milk
- 600 caster sugar
- 25
Instructions:
1. Preheat oven to 200 Centigrade / 400 Fahrenheit / Gas Mark 6 and grease a bake-proof dish.
2. Heat milk in a saucepan and sprinkle on the Ground Rice.
3. Stirring continuously, heat on a low heat bring to a boil until it thickens. Simmer for a further 2-3 minutes.
4. Stir in the sugar. (My mum would have probably used a bit more than 25g - sweet tooth!).
5. Pour into greased bake-proof dish.
6. Bake for 25-30 minutes until lightly brown.