lumicero/recipes-ing2inst huggingface dataset:
Title: Wormy Apples
Ingredients:
- 6 golden delicious apples
- 1/2 raisins
- 1/2 walnuts
- 1/2 brown sugar
- 1/4 water
- 1/4 butter
- 1/2 margarine
- 1/2 ground cinnamon
- 6 ground nutmeg
Instructions:
1. Core apples from blossom ends, leaving stem end intact.
2. Mix raisins and walnuts and stuff into cavities of cored apples.
3. Set apples, stems up, in a 7 x 12 inch pan.
4. In a separate mix brown sugar, water, butter, cinnamon and nutmeg.
5. Stir over high heat until the mixture boils and then pour the hot syrup around apples.
6. Bake uncovered in 350 F oven, basting occasionally with syrup, until apples are tender when pierced and skin begins to crack- about 30 to 35 minutes.
7. Remove apples from oven, cool in the pan for at least 10 minutes or let cool to room temperature.
8. Set each apple in a small bowl and spoon syrup around fruit.
9. In top of apple, cut a hole large enough for one of the candy worms and tuck one end into each apple, leaving most of the worm dangling.
10. Serve without explanation!
Title: Tim Tam Slam
Ingredients:
- 1 coffee
- 1
Instructions:
1. Take a Tim Tam out of the package and bite off a diagonal piece from each end to make your “straw.”.
2. Put one end of the cookie into your coffee, (or milk, or hot chocolate, or port wine, or -- ) and suck up the liquid into the cookie. If your drink is hot the cookie will begin to soften and become gooey. Now is the time to:
3. SLAM it into your mouth before it falls apart in your beverage!
4. Grab a napkin, you will need it! Enjoy!
Title: Valentine Shortbread Cookies
Ingredients:
- 1 1/4 margarine
- 3/4 sugar
- 1/4 salt
- 1 flour
- 3 margarine
- 1/2 confectioners' sugar
- 6 milk
- 2
- 1
- 4
- 1/4
Instructions:
1. Cream 1 1/4 cups margarine in large bowl.
2. Gradually add sugar; beat until light and fluffy.
3. Add 1/4 tsp almond extract and salt.
4. Gradually stir in enough flour to make a soft dough.
5. Add ground almonds.
6. Press dough into a 10x15" jelly roll pan; prick with a fork.
7. Bake in a preheated 300 degree oven for 30-35 minutes or until very lightly browned.
8. Cut into diamond shapes and remove from pan; cool completely.
9. Meanwhile in a small mixing bowl, cream remaining 6 Tbsp margarine with confectioners sugar and milk until light and fluffy; beat in chocolate and 1/4 tsp almond extract.
10. Spread frosting on cookies.
11. Decorate as desired.
12. (I make my own pink chocolate hearts from Merck's wafers using a mold, and put one on top of each cookie.).
Title: Eliza's Sticky Toffee Pudding
Ingredients:
- 75 sultanas
- 150 dates
- 1 bicarbonate of soda
- 2 butter
- 200 brown sugar
- 200 self-raising flour
- 4 butter
- 350 brown sugar
- 400 orange, zest of
- 1
Instructions:
1. To make the pudding, put the dates and bicarbonate of soda in a heatproof bowl. Cover with boiling water and leave to soak.
2. Preheat the oven to 180c/350f/gas mark 4.
3. Grease a cake tin (round or square) 20cm diameter, with butter.
4. Put the remaining butter in a separate bowl, add sugar, and mix well.
5. Beat the eggs then fold in the flour.
6. Drain the soaked dates, add to the bowl and mix.
7. Spoon the mixture evenly into the prepared cake tin.
8. Transfer to the preheated oven and bake for 25-30mins(longer for a non fan oven). The pudding is cooked when a skewer inserted into the centre comes out clean.
9. About 5-10mins before the end of the cooking time, make the sauce.
10. Melt the butter in a saucepan over a medium heat.
11. Stir in the cream and the sugar and bring to the boil, stirring constantly.
12. Lower the heat and simmer for 5mins.
13. Turn out the pudding on to a serving plate, decorate with the orange rind, serve the sauce in a jug as you would do cream and serve per person.
Title: Diabetic Carrot Cake
Ingredients:
- 4 eggs
- 2 vanilla extract
- 1 1/2 cinnamon
- 3/4 carrots
- 3 baking soda
- 3 raisins
- 2 salt
- 1 all-purpose flour
- 1
- 2
Instructions:
1. Beat eggs and add oil. Sift together dry ingredients. Add to egg & oil mixture. Add vanilla & juice. Stir in carrots, raisins & 1/2 cup nuts.
2. Pour batter into greased cake pan and sprinkle 1/2 cup nuts on top.
3. Bake in preheated oven for 325 degrees for 40 to 45 minutes.
Title: Bananas and Cream Pudding
Ingredients:
- 2 instant banana pudding mix
- 6 bananas
- 1 heavy whipping cream
- 1 3/4 lemon juice
- 2
- 1/4
- 1
Instructions:
1. Peel and slice bananas into 1/4 inch pieces and place in bowl.
2. Pour lemon juice over bananas and stir very gently to coat bananas in juice being careful not to break up bananas.
3. In separate large bowl add pudding mix, condensed milk and whole milk and mix according to package directions.
4. In large bowl or mixer bowl whip cream until stiff.
5. Fold cream into pudding mixture mixing thoroughly.
6. Drain bananas and gently fold into pudding mixture.
7. In large glass bowl add one half of pudding mixture.
8. Place a layer of Vanilla Wafers on top.
9. Spread remaining pudding on top and place another layer of Vanilla Wafers.
10. Place Vanilla Wafers around edge of pudding.
11. Refrigerate for at least one hour.
Title: Chocolate Peanut Butter Cake With Bittersweet Ganache
Ingredients:
- 1 cake flour
- 1/2 boiling water
- 1/2 granulated sugar
- 1 dark brown sugar
- 3/4 butter
- 1/2 egg substitute
- 1/4 cake flour
- 1/2 baking soda
- 2 salt
- 1 1/2 fat-free buttermilk
- 1/4 nonfat sour cream
- 1 vanilla extract
- 1/3 granulated sugar
- 2 fat-free evaporated milk
- 3/4 butter
- 2 salt
- 2/3 vanilla extract
- 1/3 peanuts
- 1
- 1/8
- 2
- 1
Instructions:
1. Preheat oven to 350°.
2. TO PREPARE CAKE:
3. Coat 2 (9-inch) round cake pans with cooking spray; line bottoms of pans with wax paper.
4. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour; shake out any excess.
5. Combine cocoa, 1/2 cup boiling water, and 1 ounce bittersweet chocolate in a small bowl, stirring until smooth; cool.
6. Place 3/4 cup granulated sugar, 1/2 cup dark brown sugar, and 1/4 cup butter in a large bowl; beat with a mixer at medium speed 2 minutes or until well blended.
7. Add egg substitute; beat well.
8. Lightly spoon 2 cups flour into dry measuring cups; level with a knife.
9. Combine flour, baking soda, and salt, stirring well with a whisk.
10. Combine buttermilk, sour cream, and 2 teaspoons vanilla, stirring well.
11. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.
12. Stir in cocoa mixture.
13. Spoon batter into prepared pans.
14. Sharply tap pans once on counter to remove air bubbles.
15. Bake for 25 minutes or until a wooden pick inserted in center comes out clean.
16. Cool in pans 10 minutes; remove from pans.
17. Remove wax paper; discard.
18. Cool cakes completely on wire racks.
19. TO PREPARE FILLING:
20. Place chips in a microwave-safe bowl, and microwave at high for 1 minute, stirring every 15 seconds.
21. Cool slightly.
22. Fold 1/4 cup whipped topping into melted chips.
23. Repeat procedure 7 times with remaining whipped topping.
24. Chill 1 hour.
25. TO PREPARE GANACHE:
26. Combine 2/3 cup granulated sugar and all ingredients, except vanilla extract, in a medium saucepan over medium heat; bring to a boil.
27. Cook 2 minutes or until sugar dissolves and chocolate melts, stirring constantly.
28. Remove from heat.
29. Stir in 1 teaspoon vanilla; cool completely.
30. Chill 30 minutes or until thick.
31. ASSEMBLE:
32. Place 1 cake layer on a plate; top with filling, spreading out to edges.
33. Place remaining cake layer on filling.
34. Spread ganache evenly over top of cake; let drip down sides.
35. Sprinkle with ground peanuts.
36. Chill 20 minutes or until set.
37. Serve and enjoy!
Title: Caramel Apple Crisp
Ingredients:
- 1/2 all-purpose flour
- 1/4 granulated sugar
- 1/4 light brown sugar
- 1/4 butter
- 1/2 margarine
- 3 1/2 granny smith apples
- 3 1/2 rome apples
- 1/3
Instructions:
1. Preheat oven to 375°.
2. Lightly spoon flour into a dry measuring cup; level with a knife.
3. Combine flour and sugars in a bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Add peanut brittle; toss well.
4. Combine apples and syrup in a bowl; toss well.
5. Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole. Sprinkle with crumb mixture.
6. Bake at 375° for 45 minutes or until golden brown.
Title: Eggnog Logs
Ingredients:
- 3/4 sugar
- 1 margarine
- 2 vanilla
- 2 egg
- 1 flour
- 3 nutmeg
- 1 powdered sugar
- 2 margarine
- 3 vanilla
- 3/4 milk
- 1/4 nutmeg
- 2 -3
Instructions:
1. In a large bowl, beat sugar, 1 cup margarine, 2 tsp vanilla, 2 tsp rum extract and egg until light& fluffy.
2. Stir in flour& 1 tsp nutmeg; mix well.
3. Cover dough with plastic wrap- chill at least 30-45 minutes for easier handling.
4. Preheat oven to 350F degrees.
5. Divide dough into 6 pieces.
6. On lightly floured surface, shape each piece of dough into a long rope, 1/2-inch in diameter.
7. Cut into 3-inch lengths; place on ungreased cookie sheets.
8. Bake 12-15 minutes or until light golden brown.
9. Immediately remove from cookie sheets,& cool completely.
10. To make frosting: in a small bowl, combine all frosting ingredients (except nutmeg), adding enough milk for desired spreading consistency; blend until smooth.
11. Spread frosting on cookies, and mark with tines of a fork to resemble bark.
12. Sprinkle each cookie lightly with nutmeg,& allow frosting to set.
13. Store cookies in a tightly covered container.
14. **NOTE:These cookies freeze well.
Title: Croissant Bread & Butter Pudding
Ingredients:
- 1/3 raisins
- 1/4 chocolate chips
- 4 milk
- 1/4 caster sugar
- 1 3/4 eggs
- 3/4
- 1/4
- 2
Instructions:
1. Place the raisins in a glass bowl and pour the Frangelico over them and set aside for 1 hour.
2. Preheat the oven to 180°C.
3. Cut the croissants almost in half horizontally, open out and place each croissant in an individual 11/4 cup or 310ml ovenproof dish; drain the raisins, reserving the Frangelico that hasn't soaked into the raisins.
4. Scatter the raisins on and around the croissants. (If adding chocolate chips, add them now).
5. Combine the milk, cream, sugar and eggs and the reserved Frangelico in a large jug.
6. Slowly pour the milk mixture over the croissants, allowing it to soak inches.
7. Place the dishes on a baking tray and bake the croissant puddings for 35 minutes, or until puffed and golden.
Title: Mock Strawberry Cheesecake Parfait
Ingredients:
- 1/4 granulated sugar
- 1/3 powdered sugar
- 1/4 brown sugar
- 1 vanilla
- 3/4 - 1 sour cream
- fresh strawberries
- frozen strawberries
Instructions:
1. In small bowl, whisk together powdered sugar, brown sugar, vanilla, and sour cream.
2. Sprinkle granulated sugar on strawberries.
3. Starting with a layer of crushed cookies, alternately layer sour cream mixture, strawberries, and cookies.
4. Chill for at least 10 minutes in freezer. I usually top mine with a crushed mint chocolate cookie.
5. Enjoy!
Title: 5 Minute Chocolate Cake
Ingredients:
- 4 whole wheat flour
- 2 raw sugar
- 2 cocoa powder
- 1 egg
- 3 vanilla-flavored soymilk
- 2 unsweetened applesauce
- 1 vanilla extract
- 1
- 2
Instructions:
1. Place dry ingredients into a microwave safe mug and stir well.
2. add egg and stir.
3. add soy milk, apple sauce, vegetable oil, and vanilla and stir.
4. add chocolate chips and stir.
5. Place in microwave and cook for 3 minutes at full power (1000 watts). The batter will rise/inflate while cooking -- don't worry - it won't spill over.
6. Let cool and eat right out of the mug!
7. NOTE: Original recipe called for all purpose flour, 4 tablespoons of sugar, 3 tablespoons of oil, and a greased mug so the cake can slide out after cooling. To be honest, I found the serving a bit too large, but I'm not accustomed to eating such big servings of dessert!
Title: In a Hurry Luscious Lemon Bars!
Ingredients:
- 1 all-purpose flour
- 3/4 powdered sugar
- 1/2 butter
- 1/4
- 1
Instructions:
1. Heat oven to 350°F.
2. In bowl combine first 4 ingredients and beat on low with mixer until combined. Can also use food processor.
3. Pat into bottom and slightly up the sides of a grease 9x13 baking pan. bake for 15 minutes or until golden.
4. Remove from oven. (do not turn off) The dough will be soft and puffy. Immediately spoon the Lemon curd over the top and spread out to distribute evenly. (An offset spatula/spreader work great). Return to oven and bake another 15 minutes.
5. Cool completely, then place in refrigerator for 15 minutes.
6. Sprinkle with a little extra powdered sugar.
7. Cut into 24 bars.
Title: Cola Cake
Ingredients:
- 2 flour
- 1 3/4 white sugar
- 3 baking soda
- 1 buttermilk
- 1/2 butter
- 1 margarine
- 1 vanilla
- 1 eggs
- 2 miniature marshmallows
- 1 1/2
Instructions:
1. Beat all but eggs and marshmallows for two minutes.
2. Add eggs and beat two minutes more. Stir in marshmallows.
3. Bake in 9 X 13 pan for 35 minutes.
4. FROSTING: 1/2 cup butter or margarine 3 tablespoon cocoa 1 pound powdered sugar 1/3 cup Coke or Pepsi 1 cup chopped nuts Mix butter, cocoa, sugar and Coke well together and add chopped nuts.
5. Pour over hot cake.
Title: Golden Chiffon Cake
Ingredients:
- 2 1/4 cake flour
- 1 1/2 sugar
- 1 baking powder
- 1 salt
- 1/2 water
- 5 lemon peel
- 3/4 vanilla
- 2 cream of tartar
- 1
- 8
- 1/2
Instructions:
1. In a small mixer bowl sift together cake flour, sugar, baking powder and salt, make a well in the center, add cooking oil, egg yolks, water, lemon peel and vanilla.
2. Beat mixture of high speed of electric mixer about 5 minutes or till satin smooth.
3. Wash beater thoroughly, in a larger bowl combine egg whites and cream of tartar, beat at medium speed till very stiff peaks form (tips stand straight).
4. Pour batter in a thin stream over entire surface of egg whites, fold in gently.
5. Pour into ungreased 10-inch tube pan.
6. Bake in 325°F oven 70 minutes or till cake tests done.
7. Invert cake in pan, cool.
8. Using a spatula, loosen cake from pan, remove.
Title: Banana Cake
Ingredients:
- 125 butter
- 175 sugar
- 2 eggs
- 1 baking powder
- 2 milk
- 2 bananas
- 1 bicarbonate of soda
- 225 flour
Instructions:
1. Cream sugar and butter in a large bowl.
2. Add eggs. Mix.
3. Add mashed bananas. Mix.
4. Add bicarb soda, dissolved in the boiling milk.
5. Add the flour and baking powder (previously mixed).
6. Bake in a large square tin for 20-30 minutes at 180 degrees ( it may take longer, depending on how big the tin is).
7. Serve with whipped cream and sliced bananas.
Title: Coffee Cupcakes
Ingredients:
- 2 boiling water
- 4 instant coffee granules
- 1/3 low-fat buttermilk
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 3/4 granulated sugar
- 5 butter
- 2 vanilla extract
- 2 eggs
- 1/4 granulated sugar
- 1/4 water
- 2 instant coffee granules
- 2 light corn syrup
- 1/4 vanilla extract
- 2 powdered sugar
Instructions:
1. Preheat oven to 350°.
2. To prepare cupcakes, combine 2 tablespoons boiling water and 4 teaspoons espresso, stirring until espresso dissolves. Stir in buttermilk.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring well with a whisk.
4. Place 3/4 cup granulated sugar, butter, and 2 teaspoons vanilla extract in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture.
5. Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool cupcakes in pan 10 minutes on a wire rack; remove from pan.
6. To prepare syrup, combine 1/4 cup granulated sugar, 1/4 cup water, 2 tablespoons espresso, corn syrup, and 1/4 teaspoon vanilla extract in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Pierce the cupcake tops several times with a wooden skewer. Brush espresso syrup evenly over the cupcakes. Cool completely on wire rack. Sprinkle with powdered sugar.
Title: Vanilla Wafer-Almond Pie Crust
Ingredients:
- 40 unsalted butter
- 5 salt
- 1/8 pure vanilla extract
- 1
- 1/4
Instructions:
1. Preheat oven to 350-degrees.
2. Process cookies in food processor until finely ground.
3. Combine crumbs, butter, salt, vanilla and almonds, stirring until crumbs are moistened.
4. Press mixture evenly across 9-inch pie plate.
5. Bake crust until crisp, about 7 minutes.
6. Let cool completely before filling.
7. Crust may also be wrapped tightly in plastic and frozen up to one month.
Title: Peanut Butter Layer Cake
Ingredients:
- 1/2 butter
- 1 1/4 sugar
- 1/2 eggs
- 2 vanilla extract
- 1 flour
- 2 baking soda
- 1 baking powder
- 1/2 salt
- 1/4 milk
- 1 1/2 cream cheese
- 1 vanilla extract
- 1 salt
- 1 confectioners' sugar
- 1/8 milk
- 3
- 2 -3
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, cream butter and sugar until light and fluffy. Add melted peanut butter chips and mix well. Add eggs one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with milk.
3. Pour into two greased and floured 9-inch round baking pans. Bake for 30-35 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a small mixing bowl, beat the melted peanut butter chips, cream cheese, vanilla and salt until light and fluffy. Add confectioner's sugar alternately with enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake.
Title: Snickerdoodle Cookies
Ingredients:
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/2 salt
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 3 sugar
- 2 cinnamon
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper; set aside.
2. Sift flour, cream of tartar, baking soda and salt in a large bowl; set aside.
3. In a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract until blended.
4. Slowly add dry ingredients and mix until no white streaks remain.
5. In a small bowl, stir together 3 Tablespoons sugar and the cinnamon.
6. Shape Tablespoonfuls of dough into balls and roll in cinnamon-sugar mixture. Place 2-inches apart onto prepared baking sheets.
7. Bake at 350 degrees Fahrenheit for 10-12 minutes, or until edges look dry and lightly browned and the center has set. Repeat with remaining cookie dough.
8. Remove pans from oven to wire racks. Let cool for 2 minutes before sliding parchment paper onto wire racks to cool.
Title: Pecan Balls
Ingredients:
- 1/2 butter
- 1/4 sugar
- 1 flour
- 1 pecans
- 2 vanilla
- 1 powdered sugar
Instructions:
1. Preheat oven to 300 deg.
2. Cream together sugar and butter.
3. Add flour, pecans, and vanilla and mix until incorporated.
4. Shape dough into 1 inch balls and place on a cookie sheet about 1 inch apart.
5. Bake for 25 minutes.
6. Remove from cookie sheet and place on cooling racks.
7. Roll in powdered sugar before serving.
Title: Snowball Cookies
Ingredients:
- 2 flour
- 1/2 salt
- 3/4 shortening
- 1/4 butter
- 1/2 icing sugar
- 1 vanilla extract
- 1 pecans
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. Mix together flour and salt in bowl.
3. Cream shortening, butter, and icing sugar in seperate bowl.
4. Blend in vanilla, almond extract, and nuts with the creamed mixture.
5. Gradually stir creamed mixture into dry ingredients to form smooth dough.
6. Shape into balls with 1 Tbsp dough.
7. Place on ungreased cookie sheet and flatten slightly on the bottoms. (shaped like a flat-bottomed snowball).
8. Bake 20-25 minutes.
9. Roll cookies in icing sugar and cool on rack.
Title: Grand Marnier Pots De Crème
Ingredients:
- 9 heavy cream
- 1/2 vanilla extract
- 3 Grand Marnier
- 1/4 Grand Marnier
- 6
- 4
- 1
Instructions:
1. Preheat oven to 325ºF. Place in the oven a baking pan with 1 inch of water in it to heat. In a separate bowl. Beat egg yolks with sugar until thick and creamy. Add very gradually to the cream, stirring constantly with a wooden spoon. Add vanilla extract and the 6 tablespoons Grand Marnier. Mix well.
2. Pour mixture into pot de crème cups and place in the baking pan of water in the oven. Bake for 35 minutes or until a knife inserted in the center of the custard comes out clean.
3. Remove from the oven and pan of water and cool completely. Chill in the refrigerator for at least 2 hours.
4. At serving time, blend grated orange rind with the 1 tablespoon Grand Marnier and add to the tops of the custards.
Title: Fresh Strawberries and French Cream
Ingredients:
- 1/2 orange zest
- 1/2 fresh strawberries
- 1/3 powdered sugar
- 1/2 sour cream
- dark chocolate
Instructions:
1. Whip cream until stiff.
2. Fold in powdered sugar and orange zest.
3. Stir in sour cream until well blended.
4. Spoon over strawberries and garnish with finely grated dark chocolate.
Title: coffee house pudding
Ingredients:
- 1/2 salt
- 1/8 cinnamon
- 1/4 cornstarch
- 3/4 sugar
- 2 1/2 milk
- 3 chocolate chips
- 1/2 instant coffee
- 3 vanilla
- 1 1/2
Instructions:
1. In a double boiler mix the salt, cinnamon, cornstarch, sugar, and milk.
2. Stirring constantly cook until the mixture starts to thicken.
3. Pour 1 cup of hot mixture in with the beaten eggs and stir.
4. Pour the egg mixture back into the pot along with the chocolate bits and continue cooking until thick.
5. Remove from heat and stir in the instant coffee and vanilla.
6. Serve warm or allow to cool.
7. Cover with plastic wrap for a softer set.
8. Serve with a dollop of whip cream, a sprinkle of cinnamon, and or a splash of Kahlua.
9. Enjoy!
Title: Blueberry Cakelets
Ingredients:
- 7 butter
- 1/3 granulated sugar
- 2 eggs
- 1/3 self-rising flour
- 1/4 baking powder
- 1/2 2% low-fat milk
- 1/4 lime, zest of
- 1 fresh blueberries
- 2
- 1
Instructions:
1. preheat oven to 350 degrees Fahrenheit. Grease 6 muffin cups with butter (we used 9) line bases with rounds of parchment paper to prevent sticking.
2. combine butter and granulates sugar in bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, one at a time, beating well.
3. Fold in flour, almonds, and baking powder. Gently stir in milk and lime zest.
4. Place a layer of blueberries in bottom of each muffin cup. Fold remaining blueberries into the batter. Spoon batter into muffin cups.
5. bake about 25 minutes, until cakelets are springy to the touch. Remove from oven and cool. Run a sharp knife around the edge of each cakelet, then invert pan. (I wouldn't count on them all coming out the first time.) carefully remove parchment paper from the top of each cakelet, and serve topped with whipped cream and coarse sugar. (I didn't use either of these, but the magazine reccomends it, for those that like whipped cream).
Title: Moist Chocolate Cherry Cake
Ingredients:
- 2 sugar
- 2 flour
- 3/4 eggs
- 2 cherry pie filling
- 1 chocolate chips
- 6 vanilla
- 1 cinnamon
- 2 baking soda
- 1 salt
- 1
Instructions:
1. Combine all ingredients, leaving cherry pie filling and chips to the end.
2. Pour into a greased and floured bundt pan.
3. Bake at 350 degrees F for 1 hour until done.
4. Cool.
5. Sprinkle with powdered sugar, or make a glaze to drizzle on the cake.
Title: Classic Old-Fashioned Sugar Cookies
Ingredients:
- 1 baking soda
- 2 cream of tartar
- 3 flour
- 1 butter
- 1 sugar
- 2 eggs
- 2 vanilla
Instructions:
1. Combine baking soda, cream of tartar and flour mixing well. With your hands, knead in softened butter.
2. In a small bowl, beat eggs and mix well with sugar and vanilla.
3. Pour egg mixture into flour mixture and again using your hands, mix this really well.
4. Chill dough. It will be quite hard when it is completely chilled. Using a table knife, cut off chunks to roll out on a well-flour surface to desired thickness - thin cookies will get crispy when baked, thicker cookies will puff and stay soft. Cut into desired shapes.
5. Bake in a 350 degree oven until the edges begin to brown; be careful not to overcook if you want them to stay soft after cooling!
6. After completely cooled, decorate the cookies. These will freeze really well!