lumicero/recipes-ing2inst huggingface dataset:
Title: Festive Candy Cane Cookies
Ingredients:
- 1/3 shortening
- 1/3 butter
- 3/4 white sugar
- 1 baking powder
- 1 egg
- 2 milk
- 1 vanilla
- 1/3 all-purpose flour
- 1 3/4 white chocolate
- 4 shortening
- 2
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. Grease cookie sheets.
3. Beat the first two ingredients on medium speed for 30 seconds.
4. Add sugar & baking powder, then egg, milk and vanilla.
5. Beat well in mixer.
6. Beat in cocoa powder and as much flour as you can with the mixer.
7. Stir in remaining flour.
8. Divide dough in half.
9. Cover, chill at least one hour.
10. Working with piece of the dough at a time, roll into slightly less than 1/4 inch thickness on a floured surface.
11. Using a candy cane cookie cutter cut dough.
12. Place one inch apart on greased cookie sheet.
13. Bake 7 - 9 minutes until firm and lightly browned.
14. Remove from cookie sheet and cool on wired rack.
15. Heat white chocolate and 2 tsp of shortening in small saucepan over low heat until melted, stirring often (although I microwave on low heat for 30 second intervals until melted, stirring in between).
16. Pour melted chocolate into freezer quart sized ziploc bag (I used freezer kind because it was thicker). Clip a small bit off one corner to create a hole in the bag. Then gently squeeze the bag drizzling the chocolate through the hole on to the cookies.
17. Sprinkle on crushed candy-canes (quickly before chocolate hardens!).
18. Let stand until set.
Title: Chocolate Mousse
Ingredients:
- 3 eggs
- 1 sugar
- 1/2 butter
- 3/4 milk
- 1/4 instant coffee
- 1 1/2 cream of tartar
- 1/4 chocolate curls
- 1
Instructions:
1. In top of double boiler, beat egg yolks, until thick and lemon coloured, about 3 minutes. Gradually beat in sugar.
2. In small bowl, combine cocoa, melted butter, milk and coffee granules; set aside.
3. Cook egg yolk mixture over simmering water, beating constantly, until mixture doubles in volume, about 5 minutes. Remove pan from water. Fold cocoa mixture into egg yolk mixture.
4. In small bowl, combine egg whites and cream of tartar, beating until stiff.
5. Whip cream until stiff.
6. Fold egg whites and whipped cream into cocoa mixture.
7. Pour into a serving dish.
8. Chill for several hours. Garnish with whipped cream and chocolate curls.
Title: Chocolate Chip & Toffee Layered Rice Pudding
Ingredients:
- 3 milk
- 3 cooked white rice
- 1/2 light brown sugar
- 3 butter
- 1/4 salt
- 1 vanilla extract
- 6
Instructions:
1. In a large saucepan, combine the milk, rice, brown sugar, butter, and salt; bring to a boil over medium heat.
2. Cook for 15 minutes, or until thick and creamy, stirring occasionally.
3. Remove pan from heat; stir in the vanilla.
4. Cool to room temperature.
5. Spoon 1/2 the pudding into dessert bowls or sundae glasses.
6. Combine the chocolate chips and toffee bits; sprinkle 1/2 over the pudding.
7. Repeat layers; refrigerate at until ready to serve.
8. Garnish with a generous dollop of whipped cream.
Title: Apple Grunt
Ingredients:
- 4 butter
- 1/3 brown sugar
- 2 apples
- 3/4 walnuts
- 1 egg
- 1/2 sugar
- 1/3 milk
- 1/8 salt
- 1 baking powder
- 1 all-purpose flour
- ice cream
Instructions:
1. Melt butter in an 8-inch Dutch oven.
2. Remove 2 tablespoons of the butter and place in a mixing bowl.
3. Add the brown sugar to the Dutch oven and stir until dissolved.
4. Arrange apples over the brown sugar.
5. Sprinkle with walnuts.
6. Add eggs, granulated sugar, and milk to the bowl with the 2 tablespoons butter.
7. Mix in the salt and baking powder, then add the flour, mixing until smooth.
8. Pour batter over the apples.
9. Just cover it tightly and simmer over low heat for 1 hour.
10. Loosen cake from sides of pan with spatula and invert onto a serving platter.
11. Serve with whipped cream or ice cream.
Title: Pistachio Pudding Cake
Ingredients:
- 1 eggs
- 4 pistachio pudding mix
- 1/2 butter
- 1 1/3 milk
- 2 powdered sugar
- 3 vanilla
- 2
- 1
Instructions:
1. Combine dry ingredients. Slowly add in the eggs, club soda and oil. Stir until smooth. Pour into a greased Bundt pan.
2. Bake at 350* for 50-60 minutes.
3. When cake is nearly done, make frosting: Melt 3 Tablespoons of butter in a sauce pan until it turns a little brown. Add 2 Tablespoons of milk. Then add enough powder sugar to desired consistency. Add 1 teaspoon of vanilla if desired. .
4. Pour frosting on while hot.
Title: Cocoamisu Aka Chocolate Tiramisu
Ingredients:
- 1 1/2 sugar
- 1/2 milk
- 1/2 eggs
- 4 sugar
- 1 mascarpone cheese
- 18
- 12
Instructions:
1. Dissolve cocoa and sugar in 1/2 cup boiling water.
2. Mix in 1/2 cup milk and set aside to cool.
3. Beat egg whites until soft peaks form.
4. In a separate bowl, beat egg yolks and sugar until smooth and light colored.
5. Beat in marscapone cheese until well mixed.
6. Fold in egg whites gently.
7. Pour the cocoa mix into a small bowl that's big enough to fit one of the cookies laying flat.
8. Take half of the cookies, individually dip them the in cocoa mix and then arrange in the bottom of a casserole dish.
9. Spread half of the marscapone mixture over the cookies.
10. Repeat with the rest of the cookies and then cover with the remaining marscapone mixture.
11. Sprinkle a little cocoa powder over the top.
12. Refrigerate for several hours or overnight.
13. Serve with whipped cream.
Title: Vanilla Almond Crescents
Ingredients:
- 1 unsalted butter
- 1 3/4 flour
- 1 granulated sugar
- 1/2 powdered sugar
- 1
- 2
Instructions:
1. Preheat oven to 350.
2. In a large mixing bowl, combine flour, ground almonds, granulated sugar, vanilla sugar or extract, (which ever one you used).
3. Add cut up butter with a pastry cutter, fork or clean hands.
4. Mix to form a dough, if dough is too soft, chill for about 20 or 30 minutes.
5. In a 9 X13 casserole dish, Sift together the powdered sugar and vanilla sugar for coating. Spread it out covering the entire bottom of casserole dish. Set this aside.
6. Pinch the dough and roll to make small crescents (or balls). Crescents should end up to be about 1-2 inches long when placed on pan, or balls about 1-1 1/2 inches in diameter. you can place these pretty close together as they do not rise or grow like most cookies.
7. Place your formed dough on an UNGREASED cookie sheet.
8. Place in oven for about 10-12 minutes, or until they become a light golden brown on the bottom. Their color doesn't change alot unless they get burnt.
9. Cool pan on a rack for about 1 or 2 minutes then CAREFULLY place them in the powdered sugar in the casserole dish with the spatula. coat them well, but be extremely careful, as these cookies are very fragile.
10. Place them on a plate or platter after coating to let them cool completely, then place in an air tight container.
11. To Make Vanilla Sugar with a vanilla bean: 1 Vanilla Bean,1 Quart Mason Jar, Granulated Sugar.
12. Fill Jar with granulated sugar, Crack vanilla bean, scraping the seeds into the sugar, then place the bean in the sugar. Place the lid on the jar and store for about 2 weeks.
13. To Make Vanilla Sugar with Pure vanilla extract: 1 TBSP Pure vanilla extract, 1 c granulated sugar.
14. Spread granualted sugar on a small flat surface (waxed paper beneath it) pour vanilla extract over top, and mix well. Spread it out once you have it well blended to let it dry out, then, mix with enough sugar to fill the Mason jar and place the lid on, shake it up, and its ready to use.
Title: Sock-It-To-Me Cake
Ingredients:
- 1 eggs
- 3 butter
- 1/3 water
- 1 1/3 cream cheese
- 1 vanilla instant pudding mix
- 1 milk
- 2 Cool Whip Topping
- 1 crushed pineapple
- 1
Instructions:
1. Bake cake in a 9X13-inch baking pan, according to the directions on the box.
2. Let cake cool completely.
3. Mix together cream cheese and pudding mix with electric mixer.
4. Add cold milk, a little at a time, and beat until well blended.
5. Spread cream cheese mixture over cake.
6. Refrigerate for 10 minutes.
7. Spread Cool Whip topping over cream cheese mixture.
8. Sprinkle top of cake with crushed pineapples.
9. Refrigerate for 2-3 hours before serving.
10. Keep cake refrigerated.
Title: Peanut Butter Banana Fritters Drizzled With Chocolate Sauce
Ingredients:
- 2 flour
- 2 confectioners' sugar
- 2 baking powder
- 1 sea salt
- 1 baking soda
- 3 bananas
- 1/2 peanut butter
- 2/3 milk
- 1 egg
- 1/2 chocolate
- 1/2 water
- 1
Instructions:
1. Combine the flour, sugar, baking powder,salt and soda in a bowl and mix. Add the bananas, peanut butter, milk and egg and whisk until the consistency is such that it can be balled up in a spoon. In a medium saucepan, heat the peanut oil to 375 degrees F. Using a teaspoon, delicately spoon the batter into the oil, a few balls at a time and deep fry until they fluff up and become crispy and golden bown - about 5 minutes. Strain on a wire rack.
2. To make the chocolate sauce, bring a cup of water to a simmer in a pot. Add a large metal bowl over the top of the pot. In the metal bowl, add the chocolate chunks and whipping cream, then whisk until it melts together.
3. Generously drizzle the chocolate sauce over the fritters and serve.
Title: Marble Cheesecake Brownies
Ingredients:
- 1/2 yogurt
- 3/4 brown sugar
- 3 vanilla extract
- 1 all-purpose flour
- 1/3 salt
- 1/2 baking powder
- 1/4 sugar
- 1/4 flour
- 1 vanilla
- 1/3
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease an 9 X 6 inch pan.
2. In a large bowl beat in yogurt, sugar, 3 egg whites, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. In another bowl beat 1 egg white, Neufchatel Cheese, 1/3 cup sugar,1/4 cup flour, vanilla.POUR cream cheese mixture over brownie mixture; cut through batter with knife several times for marble effect.
4. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
Title: Moong Dal Halwa
Ingredients:
- 100 split yellow lentils
- 200 ghee
- 100 sugar
- 1/2 water
- 10 pistachios
- 5 raisins
- 10
Instructions:
1. Soak yellow split lentils (moongdal) for two hours and then grind it into a thick paste using little water.
2. Keep aside. Heat ghee in a pan and put the moongdal in it.
3. Sauté on low flame till it turns golden brown and releases aroma. Remove from the flame and set inside.
4. Heat water in a pan; add sugar and boil the mixture till sugar melts.
5. Add this to the moong dal mixture and cook on a low flame till the dal and sugar blends well.
6. Remove moongdal dal halwa from the flame and decorate it with chopped dry fruits. Serve.
Title: Norwegian Christmas Cake
Ingredients:
- 1 sugar
- 1/4 butter
- 2 eggs
- 1/2 flour
- 1
Instructions:
1. Preheat oven at 350 degrees.
2. Cream the sugar and butter.
3. Beat in the eggs.
4. Mix in the rest of the ingredients.
5. Pour entire batter into a greased pie pan or cake pan.
6. Bake for 25 minutes until top is crispy looking and golden.
7. Sprinkle with powdered sugar once cooled if desired.
Title: Mocha Nut Loaf
Ingredients:
- 1 1/2 all-purpose flour
- 1 salt
- 1 1/2 baking soda
- 1/2 instant espresso
- 1/4 egg
- 1 sour cream
- 1 1/4 sugar
- 1 unsalted butter
- 2 2/3 pecans
- 5
Instructions:
1. Place oven rack one-third up from the bottom of the oven; preheat oven to 350°.
2. You will need a loaf pan with a 7-cup capacity—9 ½ inch x 4 ½ inch x 3 inches.
3. If necessary, use a larger pan, not smaller (it is best to check by capacity, rather than dimensions).
4. Butter the pan and dust well with fine, dry breadcrumbs, then, over a piece of paper, tap firmly to shake out excess crumbs; set pan aside.
5. Sift together the flour, salt, baking soda, cocoa, and powdered instant espresso; set aside.
6. In a big bowl of an electric mixer, on low speed, beat the egg, sour cream, and sugar just to mix; beat in the melted butter.
7. On low speed add the sifted dry ingredients—they may be added all at once, scraping the bowl with a rubber spatula and beating only until the mixture is smooth.
8. Remove from the mixer and stir in the nuts.
9. Turn the mixture into the prepared pan; smooth the top.
10. Bake for 1 hour until a pick comes out clean.
11. Cool the cake in the pan for 10-15 minutes, then cover it with a rack, turn over the apn and the rack, remove the pan, cover with another rack, and turn over again, leaving the cake right side up; let stand until completely cool.
12. When the cake is cool, wrap it in plastic wrap and refrigerate or freeze it until it is thoroughly chilled, or refrigerate it for a day or two.
13. It is best to slice the cake when it is cold; cut into 18 to 20 half inch slices.
14. The cake may be serve cold or at room temperature.
Title: Low Fat Baking Mix Pudding Cookies
Ingredients:
- 1 instant pudding mix
- 3/4 baking mix
- 1 vanilla
- 1/4 egg substitute
- 1/4 applesauce
Instructions:
1. Preheat oven to 325*.
2. Mix all ingredients together until dough forms into a ball. Put balls onto ungreased cookie sheet.
3. Make into balls and flatten with bottom of glass.
4. Bake for 8 to 10 minutes.
Title: Linzertorte
Ingredients:
- 1 vanilla instant pudding mix
- 1 buttermilk
- 1 1/4 ground cinnamon
- 1/2 eggs
- 2 heavy cream
- 4
- 1
- 3/4
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly grease and flour 2 9 inch round or square cake, or lightly spray with baking spray(like Baker's Joy).
3. In a large bowl on high, beat the cake mix, pudding mix, buttermilk, vegetable oil, cinnamon and 4 eggs.
4. Beat together until well moistened.
5. Increase speed to medium for 2 minutes.
6. Fold in 3/4 cups ground almonds.
7. Divide batter between the 2 pans.
8. Bake for 30 minutes or until toothpick inserted in center of cake comes out clean.
9. Cool in pan on wire racks for 10 minutes.
10. Remove cake from pans and cool completely on wire rack.
11. In small bowl mix preserves and orange peel.
12. To assemble cake:
13. Place 1 layer on serving plate.
14. Spread with 1/2 of the preserves, I heat the preserves in the microwave for 30 seconds to soften.
15. Top with second cake layer.
16. Spread with the rest of the preserves.
17. Sprinkle with the remaining ground almonds.
18. Pipe or spoon whipped cream on cake.
19. I prefer to serve the slices of cake with whipped cream.
20. To toast almonds:
21. grind blanched, peeled almonds in a food processor, use short on/off pulses so you don't over process.
22. Place on a baking sheet for 5-8 minutes, stirring until lightly golden.
Title: Chocolate Profiteroles
Ingredients:
- 3 1/2 water
- 1 1/2 unsalted butter
- 3 plain flour
- 2 eggs
- 1 1/2 sugar
- 1/8 salt
- 9 vanilla ice cream
- 8 dark chocolate
- 4
Instructions:
1. First you will need to preheat your oven to 400°F.
2. To prepare your pastry, pour water, salt and butter (cubed) into a medium saucepan, and bring to a boil allowing the butter to melt.
3. Remove from heat, and stir in flour and sugar all at once with a wooden spoon, until blended very well.
4. It must become a ball that will not stick to the bottom of the pan.
5. Allow to cool for a few minutes.
6. One at a time, add your eggs into the paste and beat vigorously to incorporate them, turning over and over again still using your wooden spoon.
7. Take out a baking sheet and begin rolling your choux pastry into balls the size of walnuts (you can accomplish this easily using two teaspoons).
8. Leave space between each ball as they will rise.
9. Bake them for approximately 20 minutes, then turn your oven off, open the oven door half way, and allow the choux to dry inside of your oven for 15 minutes.
10. Remove from oven.
11. With a sharp knife, split your choux in half horizontally.
12. Now you will want to prepare your chocolate sauce.
13. Cut your chocolate into small square and place them in a small heavy saucepan with 4 spoons of milk. Melt over low heat stirring non stop with a wooden spoon until it is very smooth.
14. If mixture is "sticky" clinging to the pan, add 1-2 teaspoons of water (do not over cook or heat over high flame).
15. Add the cream and mix.
16. Quickly put choux into lovely serving dishes, placea small ball of ice cream in each Choux, and pour chocolate sauce over.
17. Serve immediately.
18. If you wish, you may choose to pour only half of the chocolate sauce on the profiteroles and serve some extra in small saucers for those who wish to have it (WHO WOULDNT?).
19. ENJOY!
Title: Zucchini "Peel"
Ingredients:
- 2 zucchini
- vinegar
- lemon
- clove
Instructions:
1. PEEL AND REMOVE SEEDS FROM 2 VERY LARGE ZUCCHINI, SLICE AND DICE INTO SMALL PIECES (THE SIZE OF BOUGHT PEEL) IT IS A LOT OF CHOPPING.
2. CHOP UP A ONE GALLON ICE CREAM BUCKET FULL.
3. (APPROX. 16 CUPS) PUT IN BUCKET AND ADD 1 CUP VINEGAR, FILL TO TOP WITH WATER, LET STAND OVERNIGHT.
4. NEXT MORNING, DRAIN.
5. MEASURE ZUCCHINI AND ADD 3/4 WHITE SUGAR FOR EACH CUP OF MEASURED ZUCCHINI.
6. ADD THE JUICE OF ONE LEMON AND ABOUT 4 WHOLE CLOVE PIECES.
7. PUT IN LARGE KETTLE, BRING TO A BOIL AND BOIL FOR 15 MINUTES, STIR TO KEEP FROM SCORCHING.
8. REMOVE FROM HEAT AND RETURN TO BUCKET, COVER AND LEAVE UNTILL NEXT MORNING.
9. 2ND MORNING, PUT IN LARGE KETTLE AGAIN AND BRING TO A BOIL WHILE STIRRING FOR 10 MINUTES.
10. RETURN TO BUCKET AND LEAVE OVERNIGHT AGAIN.
11. 3RD MORNING, PUT IN LARGE KETTLE AGAIN AND BRING TO A BOIL AND BOIL WHILE STIRRING FOR 10 MINUTES, REMOVE FROM HEAT AND DIVIDE INTO 3 BOWLS.
12. TO EACH ADD A DIFFERENT FLAVOUR OF FRESHIE (OR KOOL-AID) ie: CHERRY, ORANGE AND LEMON-LIME ARE THE THREE FAVORITES TO USE.
13. MIX INTO ZUCCHINI MIXTURE.
14. STORE IN COVERED CONTAINERS IN REFRIGERATOR.
15. MAY BE USED THE SAME AS STORE BOUGHT PEEL, IN MUFFINS, CAKES OR WHATEVER YOU LIKE TO USE PEEL IN.
16. GOOD IN FRUIT CAKE RECIPES.
17. IT SEEMS LIKE A LOT OF WORK, BUT IT IS WORTH IT, IT REALLY IS GOOD.
Title: Mom's Famous Carrot Pudding
Ingredients:
- 2 carrots
- 2 flour
- 1 light brown sugar
- 1 eggs
- 4 salt
- 1 baking soda
- 1 fresh lemon juice
- 2 water
- 2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Mash the carrots in a separate bowl.
3. In another bowl, mix wet ingredients then add the mixture to the dry ingredients in a big mixing bowl. Add the mashed carrots and continue mixing until everything is fully incorporated.
4. Put the mixture in a greased, 2-quart baking dish. Bake for 1 hour. Best served right out of the oven or warmed up.
Title: Chocolate-Chocolate Cake (Bundt Cake)
Ingredients:
- 2 butter
- 3/4 granulated sugar
- 2 eggs
- 3 vanilla
- 2 all-purpose flour
- 2 1/2 baking soda
- 1 salt
- 1/2 milk
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Spray 9 3/4 x 3 3/8 fluted bundt pan with non-stick cooking spray or lightly grease and flour pan.
3. In a large pan, over medium low heat, melt 1-1/2 cups of the chocolate chips and butter together, stirring until chocolate is completely melted.
4. Pour the chocolate mixture into large mixing bowl, add sugar; beating until well blended.
5. Beat in eggs, one at a time, add vanilla.
6. Combine flour, baking soda and salt; add to chocolate mixture alternating with milk; mix until smooth, stir in the remaining 1/2 cup chocolate chips.
7. Pour into prepared pan and bake for 50 to 55 minutes or until cake tests done.
8. Cool completely in pan, remove and drizzle with your favorite glaze.
Title: Lemon Blueberry Pound Cake
Ingredients:
- 2 sugar
- 1/2 light butter
- 4 reduced-fat cream cheese
- 3 eggs
- 1 flour
- 3 blueberries
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 lemon low fat yogurt
- 1 vanilla extract
- 2 powdered sugar
- 1/2 lemon juice
- 4
Instructions:
1. preheat oven to 350 degrees.
2. beat 1rst 3 ingredients at medium speed till well blended (about 5 minutes).
3. add eggs and egg white, 1 at a time, till each is well blended.
4. save 2 tablespoons of flour and set aside.
5. add remaining flour to batter with baking powder,soda, and salt.
6. add yogurt and mix well.
7. mix remaining flour with blueberries till coated.
8. add blueberries and vanilla, mix by hand to incorporate berries without mashing.
9. bake in a greased tube pan at 350 degrees for 70 miutes.
10. cool for 10 minutes and remove from pan.
11. in a small bowl mix lemon juice and powdered sugar till syrupy.
12. drizzle over cake.
Title: Rum Cake
Ingredients:
- 1/2 pecans
- 1 instant vanilla pudding
- 1 rum
- 3/4 water
- 3/4 eggs
- 1/2 sugar
- 4 butter
- 1 powdered sugar
- 1/4
Instructions:
1. Grease and flour bundt pan.
2. Crush the nuts and put in bottom of pan.
3. Set aside.
4. Mix cake mix, pudding, 1/2 cup rum, 1/2 cup water, vegetable oil and eggs.
5. Pour on top of nuts.
6. Bake 50- 60 minutes at 350.
7. When cake is done: Cook sugar, 1/4 cup water, 1/4 cup rum and butter until disolved.
8. Pour hot sauce on top of cake while cake is still hot.
9. Cool 30 minutes.
10. Take cake out of pan- flip it so nuts are on top.
11. Sprinkle with powdered sugar.
Title: Raspberry Custard Kuchen
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 salt
- 1/2 butter
- 2 margarine
- 1/2 sugar
- 3 fresh raspberries
- 1 sugar
- 1 all-purpose flour
- 2 eggs
- 1 vanilla extract
- 1
Instructions:
1. In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs.
2. Stir in cream; pat into a greased 13-in. x 9-in. x 2-in. baking pan.
3. Combine the sugar and remaining flour; sprinkle over crust.
4. Arrange raspberries over crust.
5. For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
6. Bake at 375 degrees F for 40-45 minutes or until lightly browned.
7. Serve warm or chilled. Store in refrigerator.
Title: Bibingka (Sweet Rice Flour)
Ingredients:
- 16 butter
- 1/2 sugar
- 2 eggs
- 4 vanilla
- 1 baking powder
- 1 salt
- 1/4 sour cream
- 8 coconut milk
- 14
- 1/2
Instructions:
1. Preheat oven to 350 degrees and butter or spray a 9 x 13 glass dish.
2. Cream the butter, sugar and eggs in a bowl.
3. Add remaining ingredients and blend well.
4. Pour into glass dish and bake for 40-50 minutes.
5. Edges should have a nice light brown color while the middle is a nice cream color. Eat hot or cold.
6. (Optional) I like to add the shredded coconut to the batter. For the last 15 minutes of baking, I also like to take some of the shredded coconut and sprinkle it to the top of the cake to toast the coconut. Very delicious!
Title: Cupcakes
Ingredients:
- 125 butter
- 1 vanilla essence
- 3/4 caster sugar
- 2 eggs
- 1 1/2 flour
- 1 1/2 baking powder
- 1/2 milk
- 2 icing sugar
- 1/4 butter
- 2 water
- 1/4 vanilla
Instructions:
1. Preheat oven to 180°C.
2. Cream butter, essence and sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Sift flour and baking powder, fold into creamed mixture, stir in milk.
5. Place 12 large paper patty cases in deep muffin tins.
6. Spoon mixture evenly into paper cases.
7. Bake for about 16 minutes or until cakes spring back when lightly touched.
8. Transfer to wire rack to cool.
9. When cold decorate.
10. Icing: Sift icing sugar into a bowl. Add butter and sufficient water to mix to a spreadable consistency; flavour with essence.
11. Pour sprinkles into a bowl.
12. Ice cakes and then dip in sprinkles.
Title: Berries With Lemon Custard Sauce
Ingredients:
- 6 sugar
- 2 cornstarch
- 5 salt
- 1 lemon zest
- 1 fresh lemon juice
- 2 1% low-fat milk
- 1/3 vanilla
- 1 mixed berries
- 1/2 frozen mixed berries
- 2 of fresh mint
- 4
Instructions:
1. Line a sieve with a coffee filter, spoon in the yogurt and let drain for about an hour in the refrigerator.
2. In a medium saucepan whisk together the egg yolks and sugar.
3. Add cornstarch, salt, 1 Tbsp lemon zest and lemon juice and whisk together.
4. Whisk in the milk over medium heat.
5. Switch to a wooden spoon and cook, stirring constantly, until custard is thickened to the consistency of a thin pudding – about 5-8 minutes.
6. Bring it up TO the boiling point but DO NOT let it boil.
7. Remove when it is thickened and immediately pour into a bowl.
8. Stir in vanilla, let mixture cool for 15 minutes.
9. Whisk in the yogurt cheese from first step and chill for at least 1/2 hour.
10. To serve, top berries with chilled custard sauce and garnish with the fresh mint and remaining lemon zest.