lumicero/recipes-ing2inst huggingface dataset:
Title: Mallomar Deep Chocolate Layer Cake
Ingredients:
- 4 unsalted butter
- 3/4 sugar
- 1 1/2 eggs
- 3 pure vanilla extract
- 2 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1/2 confectioners' sugar
- 2 unsalted butter
- 1/4 pure vanilla extract
- 2 corn syrup
- 1/2 unsalted butter
- 3/8 miniature marshmallow
- 1 1/2
- 1/4
- 1/2
- 1/4
- 2 -4
- 1
- 2
- 1
Instructions:
1. Preheat oven to 325°F Generously spray a 10-inch spring form pan with nonstick cooking spray. Place the pan on a parchment-paper lined baking sheet.
2. Melt the chocolate and allow to cool. Meanwhile, in a mixer bowl, cream the butter and sugar until light and well blended. Fold in the eggs, yolks, vanilla and chocolate extract and blend well, 2-3 minutes, scraping the bowl often to ensure nothing is stuck in the well of the mixer bowl. Blend in the melted chocolate, and then fold in the cream, ice water, flour, cocoa, Clabber girl Baking Powder, baking soda and salt and blend well, on slow speed of mixer to make a soft, smooth batter, about 2-4 minutes.
3. Pour into prepared pan. Bake until cake springs back when gently touched with fingertips, about 65-75 minutes. Cool cake well, and semi-freeze 30-45 minutes before icing/assembling.
4. For the icing, blend all ingredients in a food processor until stiff and glossy.
5. For the glaze, melt the chocolate in a microwave and stir to smooth, adding in the corn syrup and butter. Set aside until it is thickened or cooled (refrigerate to hasten chilling).
6. To ice, cut cake in half horizontally. Semi-freeze the layers first 20-45 minutes for easier handling. Turn the flatter side (the bottom) of the cake down. Ice bottom layer with the chocolate frosting.
7. Top it with the other layer, also having the bottom of the cake facing you (rounded surface is what you press onto icing of first layer). Press down lightly.
8. Smear the marshmallow topping on the cake. Chill 30 minutes. Pour or smear on chocolate glaze. Use any extra glaze or icing to ice the sides of the cake or any exposed areas (if any remain). Top with miniature marshmallows and grated milk chocolate. Drizzle on chocolate syrup.
Title: Pineapple With Kirsch Syrup
Ingredients:
- 1/2 granulated sugar
- 1/3 kirsch
- 1 pineapple
Instructions:
1. In small saucepan, bring sugar, kirsch and 2 tbsp water to boil over medium-high heat, swirling to dissolve sugar.
2. Let cool. (You may make-ahead and refrigerate in airtight container for up to 2 days.).
3. Cut pineapple into bite-size pieces and place in large glass bowl. (Make-ahead: Cover and refrigerate for up to 24 hours; drain.)
4. Add half of the syrup and toss.
5. Divide among dessert dishes; pass remaining syrup.
Title: Chocolate Caramel Cake
Ingredients:
- 2 1/4 all-purpose flour
- 3/4 baking powder
- 1 3/4 baking soda
- 1/4 salt
- 1/2 eggs
- 3 sugar
- 1 1/2 mayonnaise
- 1 1/4 vanilla extract
- 1 bittersweet chocolate
- 12 sugar
- 3/4 light corn syrup
- 1 heavy cream
- 1 butter
- 1 1/2
Instructions:
1. Preheat oven to 325°F.
2. Lightly coat 2, 10" or 3, 8" cake pans with peanut oil (or non-stick spray if you must) and line bottoms with parchment paper and re-oil.
3. Whisk flour, cocoa, baking powder, baking soda, and salt in a medium bowl.
4. With an electric mixer on high, beat eggs and the first sugar until pale and doubled in volume, about 4 minutes.
5. Add mayonnaise and vanilla and beat until just combined.
6. On low speed, add the dry ingredients in 3 additions, alternating with 1 1/3 cup lukewarm water in 2 additions, beginning and ending with dry ingredients.
7. Divide batter evenly between the pans.
8. Bake cakes, rotating half-way through, until a tester comes out clean, 25 -30 minutes.
9. Cool in the pans 20 minutes and then turn out onto racks to cool completely. When cool, the cake can be made 1 day ahead, covered and refrigerated. I did this as DH likes a cold cake and it was a snap to frost.
10. While the cake is baking, make the FROSTING: Put chopped chocolate in a bowl.
11. Bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan over medium-high heat, stirring to dissolve sugar.
12. Boil, DO NOT STIR, but swirl pan occationally and brush down sides with a wet pastry brush until mixture turns a deep amber color, 10-12 minutes.
13. Remove from heat and whisk in cream (CAUTION: mixture will bubble and spurt).
14. Return to medium heat and cook, stirring, until smooth, about 2 minutes. Pour over chocolate and stir until mixture is smooth. Let cool, stirring occasionally.
15. Using an electric mixer on medium-high, beat chocolate mixture, gradually adding soft butter, until frosting is thick and smooth, about 1 minute. Chill, stirring occasionally, until stiff enough to spread easily, about 20-25 minutes.
16. Frost how ever many layers you make and relish every worthy calorie.
Title: Succulent Strawberry Shortcake Layered Delight
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 cold water
- 1 vanilla pudding mix
- 2 fresh strawberries
- 1 fresh strawberries
- 4
- 1/2
Instructions:
1. In large mixer bowl, combine Eagle Brand and water.
2. Add pudding mix; beat well. Chill until set.
3. Fold in whipped cream.
4. Spoon 2 cups pudding mixture into large round glass serving bowl.
5. Top with 1/2 cake cubes, half strawberries, half the jam and half remaining pudding mixture.
6. Repeat layering, ending with pudding mixture.
7. Garnish with strawberries and almonds.
8. Chill 4 hours or until set. Refrigerate leftovers.
9. Makes 8-10 servings.
Title: After the Dance Cookies
Ingredients:
- 2 pecan pieces
- 1 brown sugar
- 1
Instructions:
1. Mix all ingredients together.
2. Cover cookie sheet with foil.
3. Drop by teaspoonful onto foil.
4. Put in preheated 400 degree oven.
5. Turn oven off when you put the cookies inches.
6. Leave cookies in oven for 3 or 4 hours or overnight.
7. Do not peek!
8. Peel cookies off foil and store in cookie tin.
Title: Red Velvet Cupcakes
Ingredients:
- 1 cream cheese
- 2 butter
- 125 icing sugar
- 1/4 Cool Whip Topping
- 3 white chocolate
- 1/2
- 1
Instructions:
1. Prepare cake batter and bake as directed on package for 24 muffins blending food coloring into batter before spooning into prepared muffin cups. Cool.
2. Meanwhile, beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in sugar. Whisk in cool whip. Spoon 1 1/2 cups into small freezer resealable plastic bag; seal bag. Cut small corner off bottom of bag. Poke hole in top of each cupcake with handle of wooden spoon. Insert tip of bag into hole to pipe about 1 tablespoon into each cupcake.
3. Frost cupcakes wirh remaining frosting. Top with chocolate curls. Keep refrigerated.
4. SUBSTITUTE: Prepare using Philadelphia Light Brick Cream Cheese and Cool Whip Light Whipped Topping.
5. HOW TO MAKE CHOCOLATE CURLS: Warm a square of Baker's baking chocolate by micorwaving it, unwrapped, on high, for a few seconds, or just until you can smudge the chocolate with your thumb. Hold the square steadily and draw a peeler slowly over flat bottom of square, allowing a thin layer of chocolate to curl as it is peeled off the bottom the the square to make long delicate curls. Use the same technique along the narrow side of the square to make short curls.
Title: Spicy Ginger/nut Biscotti #2
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/2 brown sugar
- 3 white sugar
- 3 1/4 eggs
- 2 1/2 flour
- 1/2 baking powder
- 1/2 salt
- 1/2 cinnamon
- 1/2 nutmeg
- 6 powdered ginger
- 1 1/2 candied ginger
Instructions:
1. In a large bowl cream the butter& sugars together.
2. Gradually add eggs beating all the while.
3. Mix together the flour, baking powder, salt,& spices, whisk to totally combine tthe ingredients.
4. Gradually beat in as much flour to the egg mixture as you can with your mixer then add the last of the flour stirring in by hand.
5. Stir in the nuts and ginger, use you hands, if necessary.
6. Divide the dough in half, make two logs 12" long and 2" wide- have a fairely flat top.
7. Places the logs 5" apart on an ungreased cookie sheet covered with parchment paper.
8. Bake in 350f oven for 25 minutes or until lightly browned.
9. Remove from oven and cool completely.
10. Cut the biscotti diagonally or straight into 1/2" slices.
11. Reduce oven to 325f.
12. Place slices upright on your cookie sheet about 1/2" apart and bake for an additional 20 minutes.
Title: Golden Glow Cupcakes
Ingredients:
- 2 cake flour
- 3 baking powder
- 1 salt
- 1 1/4 white sugar
- 1/2 shortening
- 1 milk
- 2 eggs
- 1 vanilla
Instructions:
1. Preheat oven to 350 degrees F.
2. Line muffin tins with paper cupcake liners.
3. Sift together the flour, baking powder, salt,and sugar.
4. Add the shortening and 3/4 cup of the milk and beat for 2 minutes.
5. Add the remaining 1/4 cup milk, the eggs and vanilla and beat for 2 minutes.
6. Pour the batter into muffin tins only filling half way up. Don't over-fill!
7. Bake for 18 minutes or until done.
Title: Apple Streusel Cake
Ingredients:
- 1 milk
- 1 dry active yeast
- 2 sugar
- 3 1/2 - 4 flour
- 1/4 sugar
- 1/4 salt
- 1/4 butter
- 1 vanilla
- 3 1/2 granny smith apples
- 1/2 golden raisin
- 1/2 cinnamon
- 1 sugar
- 1/8
Instructions:
1. In a small bowl put lukewarm milk, yeast and 2 tsp sugar.
2. Stir until disolved; leave set for 5 minutes.
3. In a large bowl sift 3 1/2 cups flour.
4. Make a well.
5. Add 1/4 cup sugar, salt, butter, vanilla and yeast mixture into well; mix well.
6. If dough is sticky add more flour, but dough must remain slightly soft.
7. Place dough on floured surface and knead until smooth.
8. Place in a greasted bowl, turn once to grease lightly.
9. Cover and let rise 45 minutes - or until doubled in bulk. Punch down dough.
10. Pat into a greased 9 x 13 pan.
11. Arrange apple slices on top of cake.
12. Sprinkle almonds, raisins, sugar and cinnamon; adding more or less cinnamon and sugar as desired.
13. Bake at 375 for 25-30 minutes or until golden brown.
14. Let set 10 minutes; remove from pan and let cool on wire rack.
Title: Pb&j Shortbread Sandwiches
Ingredients:
- 1 unsalted butter
- 1/2 granulated sugar
- 1/4 brown sugar
- 2/3 vanilla
- 1 salt
- 3/4 flour
- 2
- 3/4
Instructions:
1. Beat the butter in a large bowl with an electric mixer on medium speed 1 minute. Gradually add the sugars, beating until well blended, about 1 1/2 minutes. Mix the peanut butter, vanilla and salt; lower the speed to medium low. Beat until light and fluffy, about 3 minutes; lower the speed to low.
2. Beat in the flour slowly, until just blended. Turn the dough out onto a work surface; divide the dough in half. Shape into 2 disks. Wrap each disk inplastic; refridgerate untill chilled, about 2 hours (dough can be chilled up to 2 days).
3. Heat oven to 350 degrees. Place one of the chilled disks on a lightly floured work surface; roll the dough to a thicknes of less than 1/4 inch. Cut into cookies with a 1 3/4 inch round cookie cutter; transfer to parchment-lined baking sheets, spacing cookies about 3/4 inch apart. (Gather up scraps; rewrap. Chill 15 minutes before rerolling and cutting.).
4. Bake one cookie sheet at a time until cookies are just firm but not browned, 18-20 minutes. Cool on a baking sheets 10 minutes; transfer to a wire rack. Cool completely. Repeat with remaining dough.
5. Spread half of the cookies with 1 tsp of of raspberry jam each; top with remaining cookies, forming sandwiches.
Title: Dark Chocolate & Walnut Peanut Butter Muffins
Ingredients:
- 1 1/2 bananas
- 5 unsweetened applesauce
- 1 cinnamon
- 1/2 honey
- 2 vanilla extract
- 2 walnuts
- 1/2
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350ºF.
2. Lightly oil a muffin pan and set aside or use baking cups.
3. Mash bananas with fork until creamy, add apple sauce, honey, vanilla extract, cinnamon, 1/4 cup chopped walnuts & almond milk stir.
4. Put rolled oats into blender or food processor and pulse to a fine crumb.
5. Fold in oats & ½ cup of the chocolate chips.
6. Pour batter into prepared muffin pan.
7. Top with remain chocolate chips & walnuts.
8. Touch top of muffin if it feels firm not jiggly they are done.
Title: Bananas in Coconut Cream
Ingredients:
- 1 sweet unsalted butter
- 1/2 - 1 cinnamon
- 1/4 allspice
- 3 -4 bananas
- 1 coconut cream
Instructions:
1. Peel the bananas then cut into 1/2 inch rounds.
2. Melt the butter in a heavy sauce pan, add the spices & stir. Next add the bananas & stir to coat.
3. Pour in the coconut cream then simmer on low heat for 5-7 minutes. Serve warm.
Title: Safe! Chocolate Chip Cookie Dough
Ingredients:
- 1 1/4 unbleached white flour
- 1 baking powder
- 1/4 sugar
- 1/4 salt
- 1 maple syrup
- 1/3 vanilla extract
- 1 molasses
- 1 milk
- 1/2 - 2/3 milk
Instructions:
1. In a medium-size bowl, combine the dry ingredients and stir well.
2. Add the oil, maple syrup, vanilla and molasses, and stir. Add a little milk (cow, soy, rice -- anything goes) as needed to end up with your preferred consistency. Careful, it sometimes takes less than you think!
3. Finally, dump in the chocolate chips to your heart's content.
4. Best served chilled. Also wonderful if you want to stir lumps into softened vanilla ice cream. =D.
Title: Delicious Peach Cake
Ingredients:
- 2 flour
- 1/2 baking soda
- 1/2 salt
- 1 1/2 sugar
- 1/2 butter
- 1 buttermilk
- 1 egg
- 1 vanilla
- 2 sugar
- 1/4 walnuts
- 1/2 cinnamon
- 1
Instructions:
1. Sift dry ingredients together; set aside.
2. In mixer, beat together sugar and butter until creamy. Blend in buttermilk, egg and vanilla.
3. Combine wet and dry ingredients, mixing until just combined.
4. Gently stir in peaches.
5. Pour batter into greased and floured 11 X 7 inch pan.
6. In small bowl, combine nut topping ingredients and sprinkle over the cake.
7. Bake in 350 degree oven for 40 minutes. Cool.
Title: Thai Fried Bananas
Ingredients:
- 1 flour
- 1/2 baking soda
- 1 salt
- 2 sugar
- 1 egg
- 6 water
- 2 firm bananas
- 4
Instructions:
1. Sift the flour, baking soda and salt into a large bowl. Stir in the sugar and egg until you have a thin batter. Whisk the shredded coconut into the batter.
2. Peel the bananas and half lengthwise, then in half crosswise to make 16 pieces. (Don't do this until ready to cook to reduce browning).
3. Heat the oil in a wok to 375 degrees or until a cube of bread dropped in brown in about 45 seconds. Dip the banana pieces in the batter then gently drop a few into the oil. Deep fry until golden brown, remove, drain on paper towel. Cook remaining bananas the same way.
4. Serve with honey or mango pulp.
Title: Gram's Watermelon Pound Cake
Ingredients:
- 6 butter
- 1 1/2 sugar
- 3 flour
- 6 salt
- 4 1/2 baking powder
- 1/2 milk
- 2 1/2 vanilla extract
- 1 1/2 raisins
- 3
- 1/2
- 3/4
Instructions:
1. Preheat oven at 325°F.
2. Whip egg whites.
3. Cream butter, sugar and egg yolks together.
4. Sift flour, salt and baking powder together.
5. Fold into creamed mixture, alternating with.
6. the milk.
7. Add vanilla and almond extracts.
8. Fold in egg whites.
9. Separate 1/3 of dough and add green food coloring.
10. Add red food coloring and raisins to remaining dough.
11. Grease and flour a large round tube pan, then insert vertically a waxed paper circle "fence" 2 inches from the edge of the pan.
12. Pour green dough OUTSIDE fence and raisin/red dough INSIDE fence.
13. Remove "fence" carefully and place pan into oven on middle rack.
14. Bake for 1 1/2 to 2 hours.
15. Note: For Halloween, Christmas, 4th of July -- endless. Divide cake batter, add coloring and fence as desired. Raisins represent watermelon seeds, so omit.
Title: Mango Firni
Ingredients:
- 4 rice
- 1/2 mangoes
- 1 cardamom powder
- 2 sugar
- 1/2 kewra essence
- 1/2 pistachios
- 1/4
Instructions:
1. Soak rice for about 2 to 3 hours - drain and grind it to a paste.
2. In a large pot add milk and half teaspoon of cardamom powder and bring it to boil.
3. Let it boil for about 15 minutes.
4. Add the already soaked rice paste to the milk and stir.
5. let the rice cook together with the milk for 10 to 15 minutes then add the condensed milk and mix.
6. Now add the mango puree to the firni and and keep stiring (you can check and adjust the sugar at this step).
7. Add sugar and let it cook until you get a thick and creamy consistency.
8. Transfer it to a serving bowl and chill for 3 to 4 hours.
9. serve with pistachios and almond flakes.
Title: Danish Blackberry Jam Cake
Ingredients:
- 1/2 butter
- 1 brown sugar
- 3 eggs
- 1 1/2 flour
- 1 baking soda
- 1 nutmeg
- 1 cinnamon
- 3 buttermilk
- 1 raisins
- 3/4 golden raisin
- flour
Instructions:
1. Preheat the oven to 375°F Cream the butter and sugar together then slowly whisk in the eggs.
2. Mix the dry ingredients together in a large bowl. Stir in the egg mixture, buttermilk, & jam. Flour raisins lightly and gently fold into the batter.
3. Pour the batter into 2 buttered and lightly floured 8 inch cake pans. Bake for 30 minutes or until a toothpick can be inserted & comes out clean.
4. Cool on a wire rack then frost if desired.
Title: Scrummy Ginger Banana Cake !
Ingredients:
- 90 butter
- 2 golden syrup
- 1/4 honey
- 1/4 sugar
- 1 brown sugar
- 2 egg
- 1 1/2 bananas
- 1/2 self-rising flour
- 2 baking soda
- 1 ground ginger
- 1 1/2 milk
- 30 powdered sugar
- 2 butter
- 1/4 lemon juice
- glace ginger
Instructions:
1. Grease and line a 20cm ring pan (I used an ordinary round one).
2. Cream butter, syrup and butter until fluffy and light (use an electric mixer if you have one).
3. Add egg, mix well, then add the mashed banana.
4. Sift in the dry ingredients and add the milk. Stir well.
5. Pour mix into the pan and bake for about 45 mins at 180c, 350f, gas mark 4.
6. Let it stand in the pan for about 5 mins before putting onto a wire rack to cool.
7. Spread frosting onto cold cake, and sprinkle ginger over if you fancy!
8. Lemon Frosting: Mix powdered sugar and butter with enough lemon juice to make it spreadable. Do taste it before spreading as you may want a touch more lemon!
9. Enjoy!
Title: Soft Chewy Wheat Germ Cookies With Raisins
Ingredients:
- 10 wheat germ
- 5 light margarine
- 1 vanilla extract
- 4 artificial sweetener
- 1/2 raisins
- 5 baking powder
- 2 brown sugar
- 2 cinnamon
- 1/2 nutmeg
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. Mix all ingredients well. Drop spoonfuls of batter onto a nonstick baking sheet and bake for 15 minutes.
Title: Italian Buttercream
Ingredients:
- 1 1/4 sugar
- 5 cream of tartar
- 1 unsalted butter
- 1 pure vanilla extract
- 1 brandy
Instructions:
1. In a small saucepan over medium heat, bring sugar and 2/3 cup water to a boil. Continue boiling until syrup reaches 238F on a candy thermometer (soft-ball stage).
2. Meanwhile, place egg whites in the bowl of a standing mixer fitted with the whisk attachment, and beat on low speed until foamy. Add cream of tartar, and beat on medium-high speed until stiff but not dry; do not overbeat.
3. With mixer running, add syrup to whites in a thin stream, beating on high speed until no longer steaming, about 3 minutes. Add butter bit by bit, beating until spreadable, 3 to 5 minutes; beat in vanilla and brandy. If icing curdles, keep beating until smooth.
Title: Zucchini Oat Crisp
Ingredients:
- 2 zucchini
- 2 all-purpose flour
- 1 brown sugar
- 3/4 butter
- 2/3 margarine
- 1/3 fresh lemon juice
- 1/3 sugar
- 1 1/2 ground cinnamon
Instructions:
1. Preheat oven to 375°; grease a 9-inch square baking dish.
2. Put the zucchini slices in a medium saucepan; add enough water just to cover.
3. Cook over medium heat until tender; drain and set aside.
4. In a large bowl, mix together the flour, oats, and brown sugar; cut in the butter using a pastry blender until the mixture is crumbly.
5. Pat half of this crumb mixture into the bottom of the prepared baking dish; bake for 10 minutes; remove from oven.
6. Place cooked zucchini slices on baked crust.
7. Sprinkle lemon juice, sugar, and cinnamon over filling.
8. Sprinkle remaining crumb mixture over the top.
9. Bake 30-35 minutes or until topping is golden brown; serve warm.
Title: Bakery Three Layer Cake
Ingredients:
- 1 buttermilk
- 1 baking soda
- 2 white sugar
- 1/2 butter
- 1/2 shortening
- 1/2 vanilla
- 4 all-purpose flour
- 1/2
- 2
- 4
Instructions:
1. Set oven to 325 degrees.
2. Grease three 9-inch round cake pans (if desired line the bottom of the pans with parchment paper).
3. In a bowl combine the buttermilk with baking soda; let stand while preparing the next steps.
4. In a large bowl cream sugar with butter, oil and shortening until well combined (no sugar granules should remain).
5. Add in egg yolks, almond extract and vanilla; beat until well combined.
6. Add in the buttermilk mixture alternately with the flour into the creamed mixture.
7. In a large glass or stainless steel mixing bowl beat egg whites until stiff peaks form.
8. Fold 1/3 of the whites into the creamed batter until blended, then fold in remaining whites until no streaks remain.
9. Divide the batter between the three pans.
10. Bake for 25-30 minutes or until cakes test done.
11. Cool in pans for 15 minutes then remove to wire racks to cool completely before frosting.
Title: Golden Flapjacks
Ingredients:
- 100 butter
- 100 demerara sugar
- 100 golden syrup
- 225 porridge oats
Instructions:
1. pre heat oven to 160 degrees Celsius grease and base line a 20cm round cake tin.
2. to measure the golden syrup easier, measure the sugar first, keep it in the scales and pour the syrup on top to avoid sticking to plate.
3. put butter, syrup and sugar in a saucepan and heat gently until butter has melted and sugar dissolved.
4. remove from heat and stir in oats.
5. pour into lined tin and press down with back of a spoon until is surface is level.
6. bake in oven about 25-30 minutes until golden brown.
7. remove from oven and loosen from the sides of the tin with a palette knife and leave to cool for about 10 minutes.
8. tip out onto board, remove paper and cut into even wedges, leave to cool completely.
Title: Angel Cake
Ingredients:
- 9 eggs
- 1 1/2 flour
- 1 1/2 baking powder
- 1 1/3 sugar
- 1 1/2 applesauce
- 1 1/2 water
- 1/4 salt
- 1 vanilla
- 1 cream of tartar
Instructions:
1. Mix dry ingredients.
2. Separate egg whites and egg yolks.
Title: Banana Muffins or Loaves With Coconut Caramel Crunch Topping
Ingredients:
- 4 -5 bananas
- 4 eggs
- 1 butter
- 2 sugar
- 4 plain flour
- 2 baking soda
- 1 baking powder
- 1 salt
- 1 nutmeg
- 2 cinnamon
- 120 butter
- 1 brown sugar
- 2 milk
- 1
Instructions:
1. Mash bananas until mushy.
2. Beat in eggs and oil.
3. Add dry ingredients to banana mixture
4. Stir until smooth.
5. Pour into 2 greased loaf pans, or 2 x 12 muffin pans, or one of each.
6. Bake at 200°C Loaf/loaves for 30 minutes or muffins for 15 minutes.
7. Spoon topping on in the centre gently as the loaves or muffins will sink a little. Allow space for caramel coconut to spread.
8. Return to the oven for another 20 minutes (Loaves or muffins).
9. TOPPING.
10. In a saucepan melt butter on low to medium heat.
11. Add sugar and dissolve, keep stirring so it doesn't burn on the bottom.
12. Add milk and coconut, Stir until combined.
13. Keep warm until ready to spoon onto banana bread.
Title: Peanut Butter Chip Brownie Mix
Ingredients:
- 1/2 granulated sugar
- 1 brown sugar
- 1 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1/3 marshmallows
- 1/4 butter
- 1/2 eggs
- 1/2
- 2
Instructions:
1. Layer ingredients in a 1 quart mason jar or mix in a bowl.
2. preheat oven to 350.
3. grease an 8" pan.
4. combine melted butter and eggs in a bowl.
5. stir wet into dry ingredients
6. spread evenly in greased pan.
7. bake 30-35 min (i have found 40-45 does best here) until edges pull away from sides or toothpick is clean.
8. cool on wire rack and cut -- .
Title: Pecan Caramel Cream Squares
Ingredients:
- 16 marshmallows
- 24 milk
- 1/2 pecans
- 1 graham cracker crumbs
- 1 butter
- 1
- 4
Instructions:
1. Put caramels, marshmallows, and milk in top of double boiler.
2. Place over boiling water.
3. cook, stirring occasionally, until mixture is melted and smooth -- about 25 minutes.
4. remove from heat and cool.
5. stir in pecans.
6. Whip cream and fold into creamed mixture.
7. combine crumbs and butter.
8. reserve 1/4 cup.
9. press remainder into bottom of 10x6" dish.
10. top with caramel mixture.
11. sprinkle with crumbs.
12. Chill several hours or overnight.
13. cut into squares.