lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Peanut Butter Cloud Cookies ( Betty Crocker)
Ingredients:
- 1 creamy peanut butter
- 3/4 water
- 1/3 vanilla
- 1 eggs
- 4 chocolate chips
- 1 1/2 creamy peanut butter
- 1.5 milk
- 3/4
- 2
Instructions:
1. Heat oven to 375°F Spray cookie sheet with cooking spray.
2. In large bowl, beat cake mix, 3/4 cup peanut butter, the water, vanilla and eggs on medium speed about 2 minutes or until blended. Gently stir in chocolate chips. Onto cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
3. Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
4. In medium bowl, stir together frosting ingredients. Frost cookies with frosting.
Title: Baby Rattle Cupcakes
Ingredients:
- 1 butter
- 1 shortening
- 1/3 vanilla
- 1/3 powdered sugar
- 3 milk
- 1/2
- 3
- 1
- 4
- 1
- 8
- 20
Instructions:
1. Heat oven to 350 for shiny metal pans or 325 for dark or nonstick pans. Place paper baking cup in each of 20 regular-size muffin cups.
2. In large bowl, beat cake mix, pears, 1/3 cup reserved pear syrup, the oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
3. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes: remove from pan to cooling rack. Cool completely, about 30 minutes.
4. In medium bowl, beat butter, shortening, vanilla, powdered sugar and 3 Tablespoons milk on low speed until well blended. Beat on medium speed, adding more milk if necessary, until fluffy and spreadable. Place 1/3 cup frosting in each of 2 small bowls. Add yellow food color to one bowl and stir to blend: add green food color to other bowl and stir to blend.
5. Frost cupcakes with remaining white frosting. Pipe designs on cupcakes with yellow and green frostings. Decorate as desired with candy sprinkles. With bamboo skewer poke hole in side of each cupcake. Tie ribbon bow in center of each lollipop stick. Add gumdrop to one end of each stick. Insert other ends of sticks into hole of cupcakes, to form rattles.
Title: Cream Cheese Cupcakes (Like a Cheese-Cake but Soooo Easy)
Ingredients:
- 3/4 graham cracker crumbs
- 2 butter
- 3 cream cheese
- 1 sugar
- 1 1/2 vanilla
- 3/4 sugar
- 3 eggs
- 1
Instructions:
1. Preheat oven 350 degrees & place liners in cupcake baking pans.
2. Mix graham crackers and 1 teaspoon sugar and butter. Place about 1/2 teaspoon of mixture in each liner. Pat down to smooth.
3. Mix or blend cream cheese, vanilla, 3/4 cup sugar and eggs, until very smooth then pour on top of graham cracker crumbs. Fill each about half full only.
4. Bake 20-25 minutes at 325 degrees or until lightly browned.
5. When cool, top with pie filling of your choice & a dallup of whipped cream.
Title: Poppy Seed Cookies
Ingredients:
- 1 butter
- 2 eggs
- 1 sugar
- 1/4 evaporated milk
- 1 poppy seed
- 4 flour
- 2 baking powder
- 1/2 salt
Instructions:
1. Sift together the sugar, flour, baking powder and salt.
2. Make a well in the center and pour in melted butter, eggs, milk and poppy seeds.
3. Mix by hand just until all ingredients are incorporated.
4. Refrigerate for 10-15 minutes.
5. Remove enough dough to roll with rolling pin and return the rest to the refrigerator.
6. Roll dough onto floured board until about 1/4-1/2 inch thick.
7. Cut cookies using round cookie cutter or dinner/juice glass.
8. Prick cookies with a fork several times across the top.
9. Bake at 350 degrees on an ungreased cookie sheet for 10 minutes or until lightly browned.
10. Repeat beginning with rolling the dough until all cookies are finished.
Title: Chocolate Tart With Coffee Cream
Ingredients:
- 350 butter
- 120 dark chocolate
- 400 sour cream
- 1 1/2
- 1
- 1/2
- 1 1/2
Instructions:
1. Place the biscuits and butter in the bowl of a food processor and process for 2-3 minutes or until the mixture resembles fine breadcrumbs.
2. Press the mixture into a 30cm x 20cm lightly greased baking tray and refrigerate for 15 minutes.
3. To make the chocolate filling, place the chocolate and cream in a small saucepan over low heat and stir until melted and smooth. Pour over the biscuit base and refrigerate for 30 minutes or until set.
4. To make to coffee cream: Place the cream, sour cream and liqueur in a bowl and whisk until soft peaks form. Top the tart with the cream to serve.
Title: Sweetheart Trifle
Ingredients:
- 1 milk
- 10 vanilla
- 4 1/4 instant chocolate pudding mix
- 1/2 Cool Whip
- 1/4
- 2
- 1
- 4 -6
Instructions:
1. Prepare cake mix according to directions, let cool completely.
2. In a heavy saucepan, combine chips, 1/4 c milk and the whipping cream.
3. Cook and stir over low heat until chips are melted.
4. Remove from heat; stir in vanilla and cool to room temp.
5. (If you don't melt the chips on high heat, it will only take a 1/2 hour to cool) Place the remaining milk in a mixing bowl; beat in the pudding mixes on low speed for 2 minutes.
6. To assemble, crumble half the cake into a 4 qt trifle bowl or large bowl.
7. Layer with 1/2 the peanut butter sauce, pudding, whipped topping and then repeat layers.
8. At the end, add the crumbled peanut butter cups.
9. Cool for 3 hours.
Title: The Best Chewy Sugar Cookies
Ingredients:
- 1 Crisco shortening
- 1 1/2 sugar
- 3 flour
- 2 baking soda
- 1 vanilla
- 1 cream of tartar
- 1 salt
- 1 sugar
- 1/2
Instructions:
1. Preheat oven to 350.
2. In a seperate bowl, combine flour, baking soda, cream of tartar, and salt. Set aside.
3. Cream butter and sugar.
4. Add yolks and vanilla, mix well.
5. A little at a time, add the flour mixture and mix well.
6. Roll into balls.
7. Roll the cookie dough balls in the rolling sugar.
8. Bake for 8 minutes.
9. For a fun twist, you can tint your rolling sugar with food coloring or you can use store bought sprinkles to decorate the cookies.
Title: Lemon Cream Cheese Cutout Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 3/4 ground cinnamon
- 1/4 ground allspice
- 1/8 ground nutmeg
- 1/8 ground cloves
- 1/8 salt
- 2/3 butter
- 1 cream cheese
- 1/2 sugar
- 3 milk
- 1 1/2 lemon peel
- 2 powdered sugar
- 3 warm water
- 4 cream of tartar
- 1/4
Instructions:
1. Stir together flour, spices, and salt. In a medium mixing bowl, beat together butter, cream cheese, and sugar with an electric mixer until well combined. Beat in milk and lemon peel. Add dry ingredients, beating at low speed just until combined. Chill, covered, for 2 to 3 hours or until firm. On a lightly floured surface, roll out dough to about 1/8-inch thickness. Cut into shapes using cutters.
2. Place on ungreased cookie sheets. Bake in a 350°F oven for 8 to 10 minutes or until bottoms are lightly browned. Cool on wire racks.
3. If desired, in a medium mixing bowl combine powdered sugar, meringue powder,* and cream of tartar. Add 3 tablespoons cold water. Beat with an electric mixer on low speed until mixture is combined, then on medium to high speed for 7 to 10 minutes or until mixture forms stiff peaks. (If mixture seems stiff while beating, add water, 1/2 teaspoon at a time. Icing should be fairly thick for piping. For a thinner, glazing consistency, stir in a little more water after beating.) Spread over cookies. (When not using, keep icing tightly covered to prevent drying.)
4. *Note: One brand of meringue powder is Wilton. Look for the powder at kitchen, cake-decorating, and crafts shops.
Title: Whole Wheat Oatmeal and Chocolate Chip Cookies
Ingredients:
- 3/4 butter
- 1 shortening
- 1/2 brown sugar
- 1 white sugar
- 1/4 baking powder
- 2 baking soda
- 1 eggs
- 1 3/4 vanilla extract
- 2 whole wheat pastry flour
- 1 rolled oats
- chocolate chips
Instructions:
1. Preheat oven to 375°.
2. Use a mixer to beat butter/shortening in a large mixing bowl; add sugars, baking powder and baking soda, and blend well.
3. Add eggs (or egg replacer) and vanilla, mixing until combined.
4. Finally, mix in the flour, and gradually add the oatmeal and lastly the chocolate chips.
5. If the mixture forms individual dry clumps, try adding a little water (I had that problem when I used egg replacer).
6. Roll dough into tablespoon-sized balls, and place about 2-inches apart on a cookie sheet (I highly recommend the insulated sheets, or use two sheets layered on top of each other with the cookies on the top sheet).
7. Bake for 10-12 minutes until the tops are brown.
8. Let sit for several minutes before removing to cool on a wire rack.
Title: Unbaked Goodies
Ingredients:
- 1 graham cracker crumbs
- 2 miniature marshmallows
- 1 pitted dates
- 1 sweetened condensed milk
- 1 coconut
Instructions:
1. Mix all ingredients except coconut.
2. Put coconut in a bowl.
3. Drop a tablespoon of the mixture onto the coconut, roll to coat.
4. Store in the refrigerator or freeze until ready to eat.
Title: Chocolate Cream Sponge
Ingredients:
- 6 caster sugar
- 6 margarine
- 3 eggs
- 5 self raising flour
- 1 1/2 cocoa powder
- 1 1/2 chocolate
- 300
Instructions:
1. Preheat your oven to 180c / 350F and prepare 2 x 18cm (7") cake tins.
2. Beat together the sugar and butter until evenly creamed. Slowly add pre-beaten eggs and a little of the flour while still beating.
3. Sift in the cocoa powder and remaining flour, folding until all ingrediants are combined. Pour mix into the prepared cake tins and bake for approx 30 minutes until risen and firm to the touch.
4. Break up the milk chocolate into a microwaveble bown and heat until it is melted (this depends on your microwave, you can alternately melt the chocolate on the stove).Whip the cream until it is stiff and peaks but can still be stirred easily. Mix the melted chocolate into the cream and whip to your prefered thickness.
5. Removed the sponges from the oven once well risen and firm to the touch. You should be able to insert a slim knife and remove it clean. Allow tins to cool for 5 minutes and them leave sponges to cool fully on a wire rack.
6. Spread the chocolate cream on one of the sponges and sandwich with the other, thinly spread the remaining cream on top and decorate as you please. Enjoy!
Title: Orange Citrus Cake Filling
Ingredients:
- 2 eggs
- 3/4 sugar
- 1/4 cornstarch
- 1 salt
- 3/4 water
- 1/2 lemon juice
- 1/4 orange zest
- 2 -3 butter
- 3
Instructions:
1. In a Pyrex or heatproof bowl whisk the eggs very well.
2. Using a whisk stir together sugar, cornstarch and a pinch of salt in a heavy 2-quart saucepan, the whisk in water, orange juice, lemon juice and zest until smooth; bring to a boil over medium heat, whisking constantly.
3. Reduce heat and cook at just a bare simmer whisking constantly for about 2 minutes (the mixture will be thick).
4. Add in HALF of the hot juice mixture into the eggs in a slow stream, whisking continuously.
5. Whisk the egg mixture back into the juice mixture in the saucepan (this is called tempering) cook over medium-low heat whisking just until it reaches a boil.
6. Remove pan from heat and add in butter, mixing until melted.
7. Cover the surface with buttered piece of wax paper (butter side down) and chill until cold about 1 hour.
Title: Almond Sherry Bundt Cake
Ingredients:
- 18 1/2 eggs
- 4 cream sherry
- 3/4 vanilla instant pudding mix
- 3/4 nutmeg
- 1 brown sugar
- 1/2 flour
- 1/3 cinnamon
- 1/4 firm butter
- 1/2 margarine
- 3 powdered sugar
- 3/4 butter
- 2 margarine
- 1/3 cream sherry
- 1 hot water
- 1 -2
- 1/4
Instructions:
1. Grease and flour a 10 inch bundt pan.
2. In large bowl, combine cake mix, eggs, sherry, oil, pudding mix and nutmeg.
3. Mix at low speed for 1 minute, scraping bowl as necessary.
4. Mix at medium speed 3 minutes, again scraping bowl as necessary.
5. (Or beat by hand about 5 minutes.).
6. Pour half the batter into bundt pan.
7. In a medium bowl mix first 4 streusel filling ingredients until crumbly.
8. Sprinkle evenly over batter in bundt pan.
9. Pour in remaining cake batter.
10. Bake at 350 for 45-50 minutes.
11. Cool on wire rack 15 minutes.
12. Unmold from pan and cool completly on rack.
13. To make the glaze, mix together the sugar, butter and sherry.
14. Add hot water slowly until desired consistency.
15. Brush completely cooled cake with sherry glaze and garnish with almond slices.
Title: Red Velvet Cake
Ingredients:
- 1/2 sugar
- 2 salt
- 1 1/2 vanilla
- 1/4 eggs
- 1 cake flour
- 2 salt
- 2 buttermilk
- 1 baking soda
- 1/4 vinegar
- 1 flour
- 1 sweet milk
- 1 oleo
- 1/4 vanilla
- 1 salt
- 1/2 sugar
- 1
- 1/2
- 1
Instructions:
1. CAKE:
2. Cream together Crisco, sugar, food coloring, and salt.
3. Add vanilla and eggs and cream well.
4. Sift and measure cake flour.
5. Add cocoa and salt, and sift 3 times.
6. Add to mix alternately with buttermilk. Beat well.
7. Fold in soda that is dissolved in vinegar. Makes 2 layers or 3 thin layers.
8. Grease and flour pans and bake at 375 degrees for 25 to 35 minutes.
9. ICING:
10. Cook flour and milk to pudding stage.
11. Stir constantly, and then set off to cool. Cream oleo, vanilla, Crisco, and salt.
12. Add sugar and cream well.
13. Add to pudding and beat well until fluffy. (It will look like whipped cream).
14. For pink icing, add a few drops of red food coloring.
Title: Chocolate Chip Kisses Cookies
Ingredients:
- 48 butter
- 1 margarine
- 1/3 granulated sugar
- 1/3 light brown sugar
- 1 vanilla extract
- 2 all-purpose flour
- 1 shortening
- 1/4
- 1
Instructions:
1. Heat oven to 375°F Remove wrappers from chocolates.
2. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended.
3. Add flour to butter mixture; blend until smooth.
4. Stir in small chocolate chips.
5. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet.
6. Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
7. Cool completely.
8. Prepare CHOCOLATE DRIZZLE; drizzle over each cookie.
9. CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips and 1 teaspoon shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 20 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
Title: Cinnamon Cream Cheese Souffle
Ingredients:
- 6 cream cheese
- 1 eggs
- 12 butter
- 1/2 salt
- 1/4 half-and-half cream
- 3 maple syrup
- 1/2
Instructions:
1. Thoroughly spray a 12-cup bundt pan or 9x13-inch glass pan with non-stick cooking spray. Sprinkle a layer of cinnamon roll cubes into the pan followed by a layer of cream cheese cubes. Add another layer of cinnamon roll cubes followed by the rest of the cream cheese.
2. Blend eggs, butter, half & half, syrup and salt until smooth. Pour mixture over cream cheese and cinnamon cubes. Cover with plastic wrap and refrigerate overnight (or at least 4 hours).
3. Remove wrap. Bake in a preheated 350°F oven for 60 minutes or until knife inserted in middle comes out clean. Do not underbake. If made in a bundt pan, invert immediately onto a serving platter. It is natural for the souffle to settle. Let cool 8-10 minutes before serving. Slice and serve with Apple Cider Syrup.
Title: Wedding Cake
Ingredients:
- 3 cake flour
- 4 baking powder
- 1 1/2 salt
- 5 sugar
- 6 shortening
- 2/3 sugar
- 1 2/3 milk
- 1 1/3 vanilla
- 2
- 1/4
Instructions:
1. sift together flour, bp and salt twice.
2. beat egg whites until foamy.
3. add 6 Tbs sugar, 1Tbs at a time beating until mixture stands in soft peaks.
4. cream shortening, add 1 2/3 cup sugar, cream until light and fluffy, add vanilla and almond extract.
5. Add flour mixture alternately with milk, beating after eah addition until smooth.
6. Add egg whites and beat for one minute until smooth.
7. Grease pans two nine inch square pans or one 13x9x2.
8. Bake in moderate oven 350, square pans take 30 to 40 min oblong pan 35 to40.
9. Cool cake on racks 10 minute.
10. Loosen from sides of pan turn right side up to cool.
11. To keep from drying cover or wrap cake as soon as cooled.
12. Make recipe 5 times to serve 100 guest.
13. When cake is assembled frost the sides of whole cake.
14. Start at the top and work toward bottom layers.
15. Ornamental frosting: 12 cup butter 1/2 tsp salt 12 cup confectioners sugar sifted 5 egg whites unbeaten 1/2 cup cream 2 tsp vanilla.
16. Cream butter, add salt gradually add about 1 cup of the sugar, blending well.
17. Add creaming sugar alternately with egg whites. Cream until right consistency to spread.
18. Aply a thin glaze to cake before frosting to anchor crumbs.
19. Make glaze by adding hot water to some of the frosting.
20. About 1 tbs water to 1 cup frosting.
21. To tint frosting add about 1/4 tsp food color with 1 tbs frosting, add small amounts of this to your base frosting.
22. Tint enough to frost whole cake as it is hard to match colors with another batch.
Title: Lavender Brûlée
Ingredients:
- 10 -12 heavy cream
- 2 1/2 powdered sugar
- 8
- 1/4
- 3
Instructions:
1. Break the lavender flowers off their stems and put them in a saucepan; pour the cream into the pan, then slowly bring almost to a boil.
2. Remove from heat and let stand for 15 minutes for the flavor to develop.
3. Use a fork to mix the egg yolks and sugar in a bowl; reheat the cream, then gradually mix it into the yolks, stirring constantly.
4. Place 6 heatproof 6 ounce ramekins in a roasting pan and strain the custard into the dishes.
5. Pour warm water around the dishes to come halfway up the sides; bake in a preheated 350° oven for 20-25 minutes, until the custards are set with a slight softness at the center.
6. Leave the dishes to cool in the water, then lift them out and transfer to the refrigerator for 3-4 hours to chill well.
7. About 20-30 minutes before serving, sprinkle the custard tops with powdered sugar.
8. Caramelize with a blowtorch, then leave at room temperature; decorate with extra lavender stems, if desired.
Title: Red & Whites
Ingredients:
- 1 unsalted butter
- 1 cream cheese
- 1/2 granulated sugar
- 1 vanilla
- 2 flour
- 36 strawberries
- maraschino cherries
Instructions:
1. Cream together butter, cream cheese, and sugar. Add in vanilla and mix well. Gradually stir in flour.
2. Shape dough into 1/2 TB sized balls. Use thumb to make an indentation in the center of each cookie. Place berry or cherry half into the indentation.
3. Bake cookies for 12-18 minutes at 350°. Do not overbake and brown.
Title: Baked Apples and Cranberry Sauce
Ingredients:
- 4 apples
- 1 whole berry cranberry sauce
- 1/2 cranberry juice
Instructions:
1. Preheat oven 375 degrees.
2. (Can be baked in Microwave).
3. Core apples and peel back the top to prevent spliting.
4. Place apples in baking dish.
5. Put cranberry sauce inside and on top apples.
6. Add juice (I used cranberry juice).
7. Bake 45 minutes or untill apples are tender.
Title: Sugar Cookies
Ingredients:
- 1/2 sugar
- 1/2 butter
- 2 eggs
- 2 1/2 all-purpose flour
- 2 double-acting baking powder
- 1 vanilla
Instructions:
1. When butter is at room temperature, cream it with sugar, do this with an electric mixer.
2. Beat in all the rest of the ingredients.
3. Cover bowl and put in the refrigator for 3 to 4 hours.(If you miss this step, it will be quite a mess to roll and cut the cookies).
4. Roll out dough with rolling pin until it's about as thin as a nickel.Put a little flour on the rolling pin and on the surface your rolling it on, but just a little.
5. Cut into shape using a small paring knife or use a cookie cutter.
6. Put cookies onto a greased cookie sheet and put in a preheated (375') oven for 7-12 minutes depending on your oven, check them after 7 minutes.
Title: German Chocolate Cupcakes With Caramel Icing
Ingredients:
- 6 butter
- 4 sugar
- 1 1/4 water
- 1/4 vanilla extract
- 2 egg substitute
- 1/2 flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 butter
- 1/4 dark brown sugar
- 1/2 vanilla extract
- 1/2 powdered sugar
- 2 pecans
- 2 sweetened flaked coconut
- 2
Instructions:
1. Preheat oven to 350°F.
2. Line 18 muffin cups with paper liners.
3. CUPCAKES: Place 6 tablespoons butter and chocolate in a large microwave-safe bowl; microwave at high 1 minute, stirring after 30 seconds. (Keep an eye on this and adjust as necessary since microwaves vary so much!).
4. Stir until chocolate melts.
5. Stir in granulated sugar, water, and 2 teaspoons vanilla; add egg substitute, stirring mixture with a whisk.
6. Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
7. Add flour mixture to chocolate mixture, stirring with a whisk until smooth.
8. Spoon batter evenly into muffin cups.
9. Bake for 18 minutes or until a wooden pick inserted in center of a cupcake comes out clean.
10. Cool on a wire rack.
11. ICING: Melt 1/4 cup butter in a medium saucepan over medium heat.
12. Add brown sugar; cook 3 minutes, stirring constantly with a whisk.
13. Add milk, and cook 3 minutes, stirring constantly.
14. Remove from heat; stir in 2 teaspoons vanilla.
15. Gradually add powdered sugar, stirring with a whisk until smooth.
16. Working quickly, spread each cupcake with about 1 1/2 tablespoons frosting; sprinkle cupcakes evenly with pecans and coconut.
Title: Kristi's White Chocolate Chip Brownies (Gluten Free!)
Ingredients:
- 1 butter
- 2 granulated sugar
- 1 eggs
- 4 vanilla extract
- 2 baking powder
- 1 salt
- 1/2 xanthan gum
- 2 potato starch
- 3/8 sorghum flour
- 3/8 milk
- 1/2 walnuts
- 1/4 white chocolate chips
- 1/4
- 1
Instructions:
1. Cream butter and sugar together in the bowl of your stand mixer. (You will need a stand mixer for this unless you are super strong).
2. Add eggs, cocoa, vanilla, baking powder and salt. Mix until well combined.
3. Add xanthan gum, all flours and starches and mix until combined. Add milk and mix until integrated.
4. Last, once the batter is all together (it will be VERY sticky and somewhat stiff), add nuts and choc chips. Stir on low until integrated.
5. Grease a 13x9 glass baking dish. Scoop batter out with a silicone spatula (you'll be thankful you did) and do the best you can to work it into the corners and make it sort of level. The levener will do the rest if you get it close.
6. Bake at 350 F for 45-75 minutes. At 45, pull and check for doneness by inserting a toothpick into the center. If it pulls out clean, it's completely done (I like mine a little raw, so I pull at 45 minutes). Allow to rest for at least 20 minutes before cutting.
7. Be sure to Zmail if you have questions. :).
Title: Baked Apples With Syrup
Ingredients:
- 8 apples
- 4 maple syrup
- 2 butter
- margarine
Instructions:
1. Preheat oven to 425°F.
2. Core apples and place in a buttered baking dish.
3. Fill centers with syrup and drizzle a little over the skins.
4. Dot with butter.
5. Bake for 20 minutes or until soft.
6. Baste with syrup liquid a few times during baking.
7. Serve as it is or with whipped cream (non-dairy creamer).
Title: Pavlova (Meringue Dessert)
Ingredients:
- 6 caster sugar
- 3 cornflour
- 2 vinegar
- 1/2 raspberries
- 1
- 250
- 500
Instructions:
1. Beat the egg whites until the mixture stands in peaks.
2. Gradually beat in the sugar until the mixture is stiff.
3. Fold in the corn flour, vanilla and vinegar.
4. Place the mixture in a circle of grease proof paper and bake for 1 1/4 to 1 1/2 hours at a temperature of 125 degrees Celcius.
5. Leave the Pavlova in the oven until the oven is cold Whip the cream and spread over the Pavlova.
6. Cover with raspberries.
Title: Cinnamon Snaps
Ingredients:
- 3/4 butter
- 1 brown sugar
- 1 egg
- 1/4 molasses
- 2 1/4 all-purpose flour
- 2 baking soda
- 2 ground cinnamon
- 1/2 salt
- sugar
Instructions:
1. In a mixing bowl, cream butter and brown sugar. Add egg and molasses. Combine the flour, baking soda, cinnamon and salt; gradually add to creamed mixture. Roll into 1 inch balls, then roll in additional sugar.
2. Place balls 2 inches apart on ungreased baking sheets. Bake at 350 degrees Fahrenheit for 10-12 minutes or until cookes are just set and tops are cracked. Remove to wire racks to cool.