lumicero/recipes-ing2inst huggingface dataset:
Title: Weight Watchers Jello Cake
Ingredients:
- 1 unsweetened applesauce
- 1
- 3
- 8
Instructions:
1. Mix cake mix with diet soda and applesauce, mix until well blended.
2. Pour batter into desired pan (I use 13x9).
3. Bake at 350 for 20-30 minutes until done.
4. Cool cake and then poke holes in cake with knife or fork approximately one inch apart.
5. Prepare jello as directed (typically this uses 2 cups of water, 1 boiling 1 cold).
6. Pour jello over cake evenly.
7. Place cake in refrigerator for 1-2 hours until cooled.
8. Frost with cool-whip and enjoy!
Title: Pumpkin Apple Harvest Cake
Ingredients:
- 1 pumpkin puree
- 2 eggs
- 3/4 sugar
- 3/4 flour
- 2 ground cinnamon
- 1 baking powder
- 1 ground ginger
- 1/2 salt
- 1/2 apple
- 1/2 walnuts
- pecans
Instructions:
1. Preheat oven to 325°F Prepare an 8-inch round cake pan by greasing and flouring it.
2. Combine pumpkin, eggs and sugar in a large mixing bowl. Add flour, cinnamon, baking powder, ginger and salt, stirring to combine. Add apples and nuts, stirring again. Pour mixture into prepared pan.
3. Bake 20-25 minutes, until a toothpick comes out clean.
4. Cool the cake, still in the pan, on a wire rack for 10 minutes, then invert cake onto the rack, remove pan and let cool completely.
Title: Melt-In-Your-Mouth Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1/4 brown sugar
- 1 1/4 real vanilla extract
- 1 milk
- 2 egg
- 1 white whole wheat flour
- 1 all-purpose white flour
- 1 salt
- 1 baking soda
- 3/4 oats
- 1
- 3/4
Instructions:
1. Heat oven to 350. Combine melted butter, oil, brown sugar, milk and vanilla in large bowl, beating at medium speed of mixer until well blended. Mixture will not resemble normal “creamed” batter because of the melted butter; this is totally ok. Beat in egg.
2. Combine flours, salt, baking soda (and if using, oats) with a whisk to ensure everything is well incorporated. Mix, by hand, into wet ingredients just until blended. You might want to mix in about a third at a time to make it easier. At this point you may need to add a tablespoon or two of flour—you want the dough to be firm enough to easily roll into a ball. Stir in chocolate chips.
3. Roll into balls about a little smaller than the size of a golf ball and place 2-3 inches apart on ungreased baking sheet. Press 3 or 4 chocolate chips into tops of cookies, and bake for 8-10 minutes for soft, chewy cookies, or 11-13 minutes for crisp cookies. I prefer soft and chewy, and they normally go for about 9 minutes.
4. Cool for 5 minutes in sheets; transfer to wire racks.
Title: Lemon Layer Cake for Two
Ingredients:
- 1/2 all-purpose flour
- 3 buttermilk
- 1/8 baking soda
- 1 vanilla extract
- 1/2 unsalted butter
- 3 sugar
- 1/3 salt
- 1/4 heavy whipping cream
- 3 confectioners' sugar
- 1/2
- 1
Instructions:
1. Spray the inside of a 4 1/2-inch springform pan. Place it on a baking sheet for easier handling; set aside.
2. Place the buttermilk and baking soda in a small bowl, and whisk until the baking soda is dissolved. Add the egg yolk, vanilla, and melted butter, and whisk to combine.
3. Place the flour, sugar, and salt in a medium-size mixing bowl and whisk to blend well. Add the buttermilk mixture, and whisk just until blended and smooth.
4. Place the rack in the center of the oven, and preheat the oven to 350 degrees F.
5. Spoon the batter into the prepared pan. Bake the cake until a toothpick comes out clean, about 25-30 minutes.
6. Remove the baking sheet from the oven, and place the springform pan on a wire rack to cool for 15 minutes. After 15 minutes, take the cake out of the pan, and place it upright on the rack, letting it cool completely.
7. To make frosting: Place the cream and confectioners' sugar in a small mixing bowl and beat on high speed until firm peaks form (about 2 minutes).
8. Add half of the lemon curd and beat to mix.
9. To frost: Cut the cake in half horizontally. Place the bottom half cut-side up. Spread the remaining lemon curd on the cake bottom, and a small amount of frosting on top of that.
10. Place the other half of the cake, cut side down, on top of that. Frost the tops and sides of the cake.
11. Keep refrigerated for up to 6 hours, and let the cake return to room temperature before serving.
Title: Ooey Gooey Peanut Butter Krispers
Ingredients:
- 1 light corn syrup
- 1 dark corn syrup
- 1/2 granulated sugar
- 1 salt
- 1 crunchy peanut butter
- 2 creamy peanut butter
- 2 oatmeal
- 1
- 1/2
Instructions:
1. Pour corn syrup, sugar and salt into a large saucepan.
2. Stir over medium high heat until sugar dissolves and mixture begins to boil.
3. Stir in peanut butter.
4. Remove from heat and stir in oatmeal, cornflakes and crisp rice cereal.
5. Pour into greased 8-inch square pan and set aside.
6. Melt chocolate chips in small saucepan over low heat, stirring constantly.
7. Spread over bars.
8. Cut into 32 squares or triangles.
9. OPTION: Melt peanut butter chips in small saucepan over low heat.
10. Using small spoon, dot onto bars in any design you prefer.
Title: Carrot Cake - Dairy Free
Ingredients:
- 1 flour
- 1 sugar
- 1/2 baking powder
- 1 cinnamon
- 1/2 salt
- 2 eggs
- 2 carrots
Instructions:
1. Blend all ingredients and mix very well.
2. Pour into greased and floured 9 inch baking pan.
3. Bake for 25- 30 minutes at 350.
Title: Strawberries Romanoff
Ingredients:
- 2 strawberries
- 1 strawberries
- 1/4 brown sugar
- 2 Grand Marnier
- sour cream
Instructions:
1. Mix brown sugar and liqueur until smooth.
2. Add sour cream and continue stirring until dissolved.
3. Place berries into serving dish or individual serving dishes.
4. Top with sauce.
Title: Pecan Classic Cookies
Ingredients:
- 1 shortening
- 3/4 sugar
- 3/4 brown sugar
- 2 eggs
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 salt
- 2 oats
- 1 pecans
- 1/2 brown sugar
- 1/4 sour cream
Instructions:
1. Cream shortening; gradually add sugars, beating well at medium speed of an electric mixer. Add eggs and vanilla, beating well.
2. Combine flour, soda, and salt; add to creamed mixture mixing well.
3. Stir in oats and pecans.
4. Shape dough into 1 inch balls; place on ungreased cookie sheets. Press thumb into each ball of dough, leaving an indentation. Fill each indentation with about 1/2 tsp topping.
5. Bake at 350 degrees for 8 to 10 minutes. Let cool on wire racks.
Title: Cranberry Spiral Cookies
Ingredients:
- 2 1/2 unsifted all-purpose flour
- 1 ground walnuts
- 1 baking powder
- 1/2 salt
- 2/3 unsalted butter
- 1/3 sugar
- 1/3 honey
- 1 egg
- 2 vanilla extract
- 1 dried cranberries
- 1 cranberry juice cocktail
- 1 1/2 gingerroot
Instructions:
1. Dough: In bowl, mix flour, walnuts, baking powder and salt.
2. In large bowl, beat butter, sugar, honey until fluffy.
3. Beat in egg and vanilla.
4. On low, beat in flour mixture.
5. Halve; flatten into rectangles; wrap.
6. Chill 1 hour.
7. Filling: In saucepan, gently boil first 3 ingredients, stirring, 7 minutes, to reduce liquid to 2 tablespoons Cool.
8. Puree in processor.
9. Scrape into bowl; chill.
10. Between 2 sheets waxed paper, roll half of dough into 12x8 1/2" rectangle; remove top sheet.
11. Spread with half of filling.
12. Roll up from long side.
13. Cover; chill several hours.
14. Repeat with remaining dough and filling.
15. Preheat oven to 350 degrees.
16. With spray, coat baking sheet (s).
17. Slice dough 1/4" thick.
18. Roll edges in decorating sugar, if using.
19. Place 1" apart on sheet (s).
20. Bake 12 minutes, until golden.
21. Cool 3 minutes on sheet (s).
22. Transfer to racks to cool.
23. Store airtight up to 2 weeks.
Title: Cinnamon Sticky Buns
Ingredients:
- 1/4 warm water
- 1 active dry yeast
- 1/3 sugar
- 3/4 milk
- 4 butter
- 3 salt
- 1 1/4 all-purpose flour
- 4 - 4 1/4 light brown sugar
- 1/2 ground cinnamon
- 1 butter
- 4 light brown sugar
- 3/4 butter
- 4 honey
- 3 light corn syrup
- 1 pecans
- 1 1/2
Instructions:
1. Make the dough. In the bowl, combine warm water, yeast and 1 teaspoons sugar. Stir to dissolve and let sit until foamy, about 5 minutes.
2. Add milk, butter, remaining sugar, egg yolks, orange zest, salt and 3 cups flour. Mix on low speed until blended. Slowly incorporate the remaining 1 cup of flour. Increase speed to medium, kneading dough until smooth and slightly sticky (adding a little more flour if too wet), 3 to 5 minutes. (Or use clean hands).
3. Shape the dough into a ball and place in a large, buttered bowl. Turn dough over in bowl to coat with the butter from the bowl. Cover the bowl with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour (or 2 hours if not in an entirely warm place).
4. After the dough has risen, punch down. Turn out onto a lightly floured cutting board and let sit 20 minutes.
5. Make the filling. Combine brown sugar and cinnamon in a small bowl. Melt butter; keep separate.
6. Roll dough out into a 12" x 18" rectangle. Brush with melted butter and sprinkle with cinnamon-sugar mixture. Starting with the long side, roll dough into a cylinder. Place seam side down on a flat surface and cut crosswise into 15 slices.
7. Make the topping. In a 1-quart saucepan, combine brown sugar, butter, honey and corn syrup over low heat; stir until sugar and butter are melted. Pour mixture into a greased 9" x 13" pan and sprinkle pecans on top.
8. Place dough slices, flat side down, on top of prepared topping. Crowd them so they touch. Cover with plastic wrap, leaving room for the buns to rise, and let sit in warm place for 1-2 hours.
9. Preheat oven to 375°. Bake buns until golden, 30 to 35 minutes. Remove pan from oven and immediately (and carefully as not to spill hot topping on your toes!) invert onto a serving tray or baking dish. Let buns cool slightly and serve warm.
Title: Cinnamon-Spiced Hot Chocolate Cookies
Ingredients:
- 1 all-purpose flour
- 1/2 cocoa powder
- 1/4 baking soda
- 1/4 salt
- 1/2 light brown sugar
- 1/2 granulated sugar
- 3 sweet butter
- 3 margarine
- 1/2 ground cinnamon
- 1 ground black pepper
- 1 cayenne pepper
- 1/2 vanilla extract
- 1/4
Instructions:
1. Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk and set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps.
2. In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flatting the log. Refrigerate at least 45 minutes, or until needed.
3. Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees F. Line baking sheets with parchment paper or aluminum foil.
4. Use a sharp knife to slice rounds of chilled dough, a scant 1/4-inch thick. Arrange the cookies, 1-inch apart, on the prepared baking sheets. Bake 12 to 14 minutes.
5. Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months.
6. To spice things up, after the cookies are baked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.
Title: Gluten Free Jam Cookie
Ingredients:
- 1 tapioca flour
- 1/2 cornstarch
- 1 1/4 potato starch
- 1/8 baking powder
- 1 xanthan gum
- 2 1/2 salt
- 1 granulated sugar
- 1 unsalted butter
- 1 egg
- 1 vanilla
- 1 1/2 powdered sugar
- 1/2
- 1/4
- 1
- 1/2
Instructions:
1. *Set oven to 350°F.
2. Sift together white rice flour, tapioca flour, cornstarch, potato starch, baking powder, xanthan gum and salt in small bowl and set aside.
3. Cream butter and sugar on med-high in mixer with whip.
4. Add vanilla, almond extract, butter flavoring and egg then mix for 30 seconds on medium.
5. Carefully add in dry mixture on low speed and mix until just combined.
6. Dust counter with more potato starch and pull dough out into a ball on there, roll out until 1/8" thick (can be a bit thicker).
7. Cut out circles with a round cutter, then cut out half of those with a smaller cookie cutter to form an "O".
8. Slide a spatula under them to transfer to ungreased cookie sheets. Take scraps a cut-outs, roll again (will not get tough).
9. Bake for about 11-12 minutes, do not let these brown. Cool completely on wire rack, dust "O" shapes with powdered sugar while still warm.
10. Spread 1 tsp of jam/jelly on circles, carefully press the dusted "O" on top.
11. *Can use any shape cut out, hearts would be perfect for Valentine's Day.
Title: The Easy Cake - Bosnian
Ingredients:
- 2 flour
- 1 granulated sugar
- 1 water
- 1 baking soda
- 3
- 1
Instructions:
1. preheat oven to 350 degrees F.
2. combine all dry ingredients.
3. add wet ingredients, stir until well combined.
4. pour into 2 greased cake pans.
5. bake in oven until set, when wooden rod or toothpick is inserted and comes out clean.
Title: Mom Snyder's Black Bottom Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 1/4 baking soda
- 1 salt
- 1/2 water
- 1 canola oil
- 1/3 vinegar
- 1 vanilla
- 1 Philadelphia Cream Cheese
- 8 egg
- 1 sugar
- 1/3 salt
- 1/8 chocolate chips
Instructions:
1. Pre-heat oven to 350°.
2. Mix together all the cake ingredients-fill lined cupcake pans half full.
3. In separate bowl mix all the topping ingredients together-place 1/2 teaspoon of cream cheese mix on top of each cupcake.
4. Top with chocolate chips (about eight per cupcake but who actually counts (except my mom).
5. Bake for 15-18 minutes or until done.
6. Let cool before serving.
7. ENJOY!
Title: Rum Soaked Fudge Cake
Ingredients:
- 6 milk
- 1/4 water
- 1 eggs
- 1 sour cream
- 3 butter
- 1/2 water
- 3 granulated sugar
- 2 dark rum
- 1/2 heavy whipping cream
- 2 1/2 dark rum
- 1 light corn syrup
- 8 vanilla extract
- 2/3
- 1
- 3
- 1/2
Instructions:
1. For the Cake:
2. Preheat oven to 350 degrees F.
3. Grease and flour a 10-inch bundt or tube pan.
4. In a small saucepan on low heat, melt chocolate chips with milk.
5. Combine chocolate mixture with remaining cake ingredients; blend well.
6. Pour batter into prepared cake pan and bake in preheated 350 degrees F. oven for 40-50 minutes.
7. Let cake cool in pan for 15 minutes, then invert onto wire rack (with a piece of waxed paper placed under the rack to catch any syrup drippings) to cool.
8. For the Syrup:
9. Combine sugar and water over medium heat until sugar is dissolved.
10. Stop stirring and bring syrup to boil. Remove pan from heat and stir in rum. Randomly pierce cake with fork.
11. Pour half of syrup over cake.
12. Let stand for 5 minutes.
13. Using pastry brush, gently brush remaining syrup over top and sides of cake.
14. For the Glaze:
15. Bring cream and corn syrup to a gentle boil then remove from heat.
16. Pour mixture over chocolate chips, let stand until melted them whisk smooth.
17. Whisk in rum and vanilla.
18. Pour over cake.
19. Chill the cake for 5-10 minutes to set glaze.
20. Refrigerate glazed cake in an airtight container.
21. Remove cake from refrigerator one hour before serving.
Title: "The Cake"
Ingredients:
- 1 water
- 1 cream cheese
- 8 powdered sugar
- 1 margarine
- 1/2 egg
- 1 eggs
- 3
Instructions:
1. Mix cake mix, margarine, water and one egg.
2. Pat into bottom of 12x18-inch pan.
3. Mix cream cheese, 3 eggs (one at a time, beating after each egg).
4. Add sugar and mix.
5. Pour on top of batter in pan.
6. Bake for 35-45 minutes at 350 degrees.
Title: Black Forest Pound Cake
Ingredients:
- 2/3 butter
- 1 1/3 granulated sugar
- 2/3 brown sugar
- 4 eggs
- 1 1/4 vanilla extract
- 1 1/2 cake flour
- 1/2 salt
- 1/2 baking soda
- 1/4 sour cream
- 3/4 frozen cherries
- 3 sugar
- 2 cold water
- 1/3 cornstarch
- 1/3 kirsch
- 2 brandy
- 2 vanilla extract
- 1/2 salt
- 1 heavy cream
- 1 1/4 granulated sugar
- 1 bittersweet chocolate
Instructions:
1. Preheat oven to 325°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1 1/3 cups granulated sugar and 2/3 cup brown sugar, beating until light and fluffy (about 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Beat in 1 teaspoons vanilla.
2. Whisk together flour, cocoa, 1/2 tsp salt and baking soda. Add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped chocolate. Pour batter into a greased and floured 10-inch round cake pan (with sides that are 3 inches high). Bake at 325° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 15 minutes. Remove from pan to wire rack; cool completely (about 1 hour).
3. Meanwhile, prepare Cherry Sauce. Stir together cherries, sugar, cold water, and cornstarch in a medium saucepan. Cook over medium-low heat, stirring often, 12 to 15 minutes or until thickened. Remove from heat, and stir in Kirsch or brandy, vanilla, and salt. Cool completely (about 1 hour).
4. Place cake on a serving plate or cake stand. Slowly pour Cherry Sauce over cake. Beat heavy cream, 1 tablespoons granulated sugar, and remaining 1/4 teaspoons vanilla at medium-high speed until soft peaks form. Dollop whipped cream onto cake, and sprinkle with shaved chocolate.
Title: Wanganui Delight
Ingredients:
- 8 kremelta
- 1 coconut
- 4 cocoa powder
- 3 icing sugar
- 1 butter
- 7 golden syrup
- 2 brown sugar
- 2 vanilla essence
- 1/4
- 1
Instructions:
1. Melt the Kremelta, and mix in the coconut, cornflakes, cocoa and icing sugar until well combined.
2. Put 1/2 this mixture into a sponge roll tin, press firmly.
3. Leave in refrigerator to set.
4. Caramel.
5. Boil all ingredients gently together for 1 minute, stirring continuously.
6. Cool and pour over mixture in tin.
7. Spread the left over mix that formed the base on top.
8. Store in refrigerator.
Title: Coupe Mount Kenya
Ingredients:
- 1 mango ice cream
- 1 sugar
- 1 white rum
- 1/2 fresh pineapple
- 3 pistachio nut
Instructions:
1. Simmer pineapple juice and sugar until it dissolves and a syrup is formed.
2. Add white rum; cool.
3. In a 2-quart bowl cut 3 cups fresh pineapple in 1/2-inch dice.
4. Pour the Pineapple Rum Sauce over the pineapple.
5. Marinate for several hours.
6. Place 1 scoop mango ice cream in a 6-oz. wine glass.
7. Top with 3 to 4 oz. pineapple rum mixture.
8. Garnish with 1 tbsp pistachio nuts, coarsely chopped.
Title: Hungarian Poppy Seed Roll (Beigli)
Ingredients:
- 2 active dry yeast
- 1 water
- 2 sugar
- 4 1/2 - 4 3/4 flour
- 1/2 salt
- 1 butter
- 2 eggs
- 1/2 sour cream
- 1/2 poppy seed
- 1/2 butter
- 1 sugar
- 1 1/4 eggs
- 2 lemons, zest of
- 2
Instructions:
1. In a small bowl, mix together the yeast, water and sugar. Set aside.
2. In a large bowl, mix the flour, salt and cold butter with a pastry cutter or by hand.
3. Make a well in the center and add the egg yolks (save the whites!), sour cream, and yeast mixer. You will know that you yeast has "bloomed" properly if it has formed a frothy dome on top. This has 100% to due with the water temperature.
4. Mix this together until it forms a dough ball.
5. Remove dough from bowl and clean bowl. Grease clean bowl and place dough back inches Cover with a tea towel and put in a warm spot while making filling. I just toss it in the microwave or the oven and it rises just fine.
6. To make the filling:
7. Place all the filling ingredients in a heavy bottom saucepan and heat to a boil over medium-low heat. Stir constantly. This takes about 20 minutes, but don't leave it because it will scorch.
8. Pore into a clean bowl and put in the refrigerator until completely cool. I cheat by put it in the freezer and stirring it every 15 or so minutes.
9. When the filling has cooled, divide risen dough into four balls.
10. Roll them out on a lightly floured surface into 12"-15" squares. You can set them aside stacked on each other while you are filling them to save room.
11. Spread them with a even layer of poppy seed filling about 1/2" from the edge. Roll them loosely into logs and place on cookie sheets.
12. Let them sit for 20 minutes to rise a little.
13. Preheat oven to 425F.
14. Rolls with beaten egg white.
15. Bake for 25-30 minutes.
16. Cool on wire racks and slice into 1/2" slices.
17. Enjoy!
Title: Berry Fruit Salad
Ingredients:
- 375 strawberries
- 125 blueberries
- 125 raspberries
- 1 orange
- 2 cranberry juice
- vanilla ice cream
Instructions:
1. Combine all fruits together & mix gently.
2. Chill for 20 mins to macerate.
3. Serve spooned over ice-cream.
Title: Apple Nut Torte
Ingredients:
- 3 eggs
- 1 3/4 sugar
- 1 canola oil
- 1 vanilla
- 2 flour
- 1 baking soda
- 1 cinnamon
- 4 apples
- 1/2 walnuts
Instructions:
1. Mix ingredients in order given in a large mixing bowl then fold in apples and nuts.
2. Spread in a 9 X 13" pan.
3. Bake at 350° for 40 to 50 minutes.
Title: Gluten Free Klaicha - Date Filled Cookies
Ingredients:
- 1/2 buckwheat flour
- 1/2 tapioca flour
- 1 xanthan gum
- 1 sea salt
- 1 1/2 sugar
- 1 butter
- 1/2 rose water
- 9 water
- 3 pitted dates
- 1/4 butter
- 9
- 2
Instructions:
1. Sift flours and xanthan into a mixing bowl and combine well. Add in the sugar and mix evenly.
2. Cut room temperature butter into small pieces and rub into flour with fingertips until distributed evenly. I do this in a food processor and just keep pulsing until the butter is evenly distributed and there are no clumps. Don’t walk away and leave the machine on or you will end up with a butter ball.
3. Mix the rose water with the filtered water and sprinkle onto flour mixture. Pulse again to form a firm dough and then knead lightly until smooth. Cover the dough with cling film and rest for about 30 minutes.
4. Meanwhile make the filling – Chop the dates and then gently heat them on low with the butter, stirring until the dates have softened – about 5 – 10 minutes, depending on your dates. Remove from the heat and set aside.
5. Roll the dough into small round balls about the size of a large walnut or tablespoon.
6. Flatten each ball like a pancake in the palm of your hand and place a teaspoonful of the date filling in the centre. Fold over the edges of the dough to close over and cover the date filling. Roll the dough back into a ball with your hands. This can be a bit tricky if you fill the balls with too much filling.
7. If you want to be really traditional you can press each ball into a special Middle Eastern carved mould similar to a tabi. Alternatively, (which is the way I did it) press each side of the ball with a fork to indent, slightly flatten, and then press the sides of the balls to round up, before placing on a baking sheet.
8. Bake in the oven at about 160 C / 325 F oven for 30 minutes until lightly browned.
9. Allow the cookies to cool on the tray as they will firm up and get a little bit more crispy. Store in a sealed container for use later – if they last that long.
Title: Maida Heatter’s Blueberry Muffins
Ingredients:
- 1 fresh blueberries
- 1 1/2 flour
- 2 baking powder
- 1/2 salt
- 1/2 sugar
- 1 egg
- 2 unsalted butter
- 1/2 milk
- 1 lemon, zest of
Instructions:
1. Place rack in center of oven and preheat oven to 400°F Use a muffin pan with liners or a buttered, nonstick pan (for a better crust).
2. Sift together flour, baking powder, salt and sugar in a very large bowl.
3. Add blueberries; stir gently to mix.
4. In another bowl, beat egg lightly just to mix.
5. Add butter, milk and rind. DO NOT OVERMIX.
6. Add liquid ingredients all at once to dry ingredients.
7. Fold with rubber spatula only a few seconds until dry ingredients are barely moistened. Batter should be lumpy.
8. Fill muffin forms 2/3 full.
9. Bake 20-25 minutes until golden. Cool in pan 2-3 minutes.
10. Then cover with a rack, turn over pan and rack, and remove pan. Turn muffins right side up.