lumicero/recipes-ing2inst huggingface dataset:
Title: Boston Cream Cupcakes With an Espresso Twist
Ingredients:
- 2 sugar
- 1/2 cornstarch
- 1/4 kosher salt
- 1/4 eggs
- 2 unsalted butter
- 2 vanilla bean paste
- 1/2 vanilla extract
- 2/3 heavy cream
- 2 light corn syrup
- 8 all-purpose flour
- 2 3/4 baking powder
- 1 1/2 table salt
- 1/2 sugar
- 2 unsalted butter
- 1 eggs
- 4 buttermilk
- 1 vanilla bean paste
- 1 vanilla extract
- 1/4 cocoa powder
- 1 instant espresso
- 2 hot water
Instructions:
1. Pastry Cream:
2. Heat milk in a saucepan over medium until it begins to steam and bubbles form around the edges. Remove milk from burner.
3. whisk sugar, cornstarch and salt together in a bowl. Add the eggs and whisk until smooth, then gradually whisk in 1/2 the hot milk.
4. Pour the egg milk mixture into the remaining milk in the pan and return pan to burner. Cook custard over medium heat, whisking often until thick. Boil 1 minute, whisking constantly to eliminate the starchy taste of the flour and to thicken further.
5. Turn off heat, stir in butter and vanilla until butter is melted. transfer to a bowl and cover with plastic, pressing it onto the surface to prevent a skin from forming. Chill before using.
6. Chocolate Glaze:
7. Boil cream and corn syrup in a saucepan. Off heat, whisk in chocolate until smooth.
8. Cupcakes:
9. Preheat oven to 325; line 16 muffin cups with paper liners and coat with non-stick spray.
10. Whisk dry flour, baking power and salt together in a bowl and set aside.
11. Cream sugar and butter in a bowl with a hand mixer on medium speed until fluffy, about 5 minutes. Add eggs 1 at a time, beating well after each addition. Blend in 1/2 the flour mixture, then add buttermilk and vanilla; mix until combined. Add remaining flour and mix until blended. Transfer 2 cups batter to a small bowl.
12. Fold cocoa and espresso mixture into cups batter until incorporated. Scoop a heaping tablespoon chocolate batter into the bottom of each liner and smooth to cover bottom. Top with vanilla batter, filling liners to the top, then bake until a toothpick inserted in center of a cupcake comes out clean, about 25 to 30 minutes.
13. Cool cupcakes in pan for 20 minutes tranfer to a rack, then when COMPLETELY cool, assembly cupcakes by cutting top off filling with scoop of pastry cream, placing top back on and top with 2 T of chocolate glaze.
Title: Raisin Carrot Cake
Ingredients:
- 1 raisins
- 2 all-purpose flour
- 2 brown sugar
- 2 baking powder
- 2 ground cinnamon
- 1 baking soda
- 1 salt
- 3/4 eggs
- 4 carrots
- 3 cream cheese
- 1 butter
- 1/2 vanilla extract
- 1 confectioners' sugar
- 1
- 3 3/4
Instructions:
1. Toss raisins with 2 tablespoons flour; set aside. In a large mixing bowl, combine the brown sugar, baking powder, cinnamon, baking soda, salt and remaining flour. Add oil and eggs; beat well. Stir in carrots and reserved raisins.
2. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 325° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. For frosting, in a large mixing bowl, beat cream cheese and butter until smooth. Beat in orange juice and vanilla. Gradually add confectioners' sugar; beat until light and fluffy. Spread over cake. Store in the refrigerator.
Title: Coconut-Raisin Pudding
Ingredients:
- 3 fresh coconut
- 1 granulated sugar
- 2 milk
- 1 salt
- 3 eggs
- 1/2 raisins
- 3 rum
Instructions:
1. Heat coconut, sugar, milk and salt to boiling in 3-quart saucepan over medium heat, stirring frequently.
2. Stir at least half of the hot mixture gradually into eggs.
3. Blend into hot mixture in saucepan.
4. Cook over low heat, stirring constantly, until mixture is thickened, 5 to 8 minutes.
5. Remove from heat; stir in raisins and rum.
6. Serve warm or cold.
Title: Blueberry Squares
Ingredients:
- 100 butter
- 200 golden syrup
- 2 eggs
- 2 all-purpose flour
- 350 baking powder
- 2 plain yogurt
- 150 sour cream
- 300 blueberries
Instructions:
1. Preheat oven to 175 degrees Celsius.
2. Grease and flour (or line with parchment paper) a 22 x 30 cm baking dish.
3. Cream butter, molasses and vanilla with electric mixer.
4. Add eggs, one at a time, mix.
5. Add flour and baking powder and mix.
6. Add the cultured half cream, mix.
7. Pour the batter into the prepared baking dish and sprinkle blueberries on top of the batter.
8. Bake at 175 C for 30 minutes.
9. Let cool before cutting into squares.
Title: Mary's Super Easy Lemonade Pie
Ingredients:
- 3 graham cracker pie crust
- 2 sweetened condensed milk
- 2 Cool Whip
- 1
Instructions:
1. Mix lemonade and milk together.
2. Stir in 2 drops red food coloring and then fold in cool whip.
3. Pour into the graham cracker crusts and refrigerate.
Title: Sour Cream Pear Cake
Ingredients:
- 1 butter
- 2 sugar
- 3 1/2 cake flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 3/4 butter
- 1 1/3 granulated sugar
- 4 eggs
- 2 vanilla extract
- 1 sour cream
- 1 1/2 pears
- 3 brown sugar
- 3/4 ground cinnamon
- 1/4 ground ginger
- 1 pecans
- 1
- 1/2
Instructions:
1. Preheat the oven to 350 degrees.
2. Generously spray a tube pan with non-stick cooking spray and sprinkle cinnamon sugar mixture into the pan.
3. Shake the pan so that the mixture covers it, then shake excess out of the pan.
4. In a medium bowl, stir together the cake flour, baking powder, baking soda and salt.
5. Set aside.
6. In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy.
7. Beat in the eggs, one at a time, mixing well after each.
8. Stir in the vanilla and butter flavoring.
9. Then blend in the sour cream, mixing just until blended.
10. Gradually stir in the flour mixture until fully mixed.
11. Fold in the chopped pears using a spatula.
12. In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans.
13. Spoon 1/3 of this batter into the prepared pan.
14. Sprinkle with 1/3 of the pecan mixture.
15. Repeat this process two more times ending with a mixture of pecans on top.
16. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the crown comes out clean.
17. Cool the cake in the pan for 15 minutes, then invert it on to a cooling rack.
18. If it doesn't want to come out, then run a knife around the outside edge of the cake. Set aside to cool completely.
19. When cool, transfer the cake to a serving plate.
20. Drizzle with the caramel ice cream topping before serving.
Title: Abc Pudding - Avocado, Banana, Chocolate Delight
Ingredients:
- 4 bananas
- 1 avocado
- 1/4 cocoa powder
Instructions:
1. Blend all ingredients in a blender until smooth. Pour into bowls and sprinkle some cocoa powder on top to garnish. Chill in refridgerator for at least an hour before eating - Trust me, the texture and flavor develop within this time.
2. EXTRA TIPS: For a colder treat, use frozen banana slices instead and, once pureed, stick in the freezer for about 5 minutes before serving.
Title: Hersheys Cool Whip/Chocolate Mousse Pie Carrie Sheridan
Ingredients:
- 1 Cool Whip
- 1
- 1/2
Instructions:
1. bake single pie crust and cool.
2. thaw cool whip and add in slivered almonds to taste [i add a LOT to give this SOME nutritional value - and the crunch is nice].
3. melt hersheys chocolate bar in a bowl placed over very hot, simmering water in a pan.
4. let the melted chocolate cool slightly and then fold it into the cool whip. ?Fold in also 1/4 cup of the slivered almonds [these add a complementary crunch AND more nutrition].
5. spatula the filling into the pie crust.
6. top with remaining 1/4 cup slivered almonds along the rim of the pie crust and or you can also add whole almonds for decoration.
7. refrigerate a few hours or overnight.
8. this is VERY rich - a small piece goes a long way -- .
Title: Blueberry Upside Down Cake -- Pouding Aux Bleuets
Ingredients:
- 2 blueberries
- 3/4 lemon rind
- 1 shortening
- 1/4 egg
- 1 vanilla extract
- 1 unbleached all-purpose flour
- 1 1/4 baking powder
- 1 1/2 salt
- 1/4 milk
- 2/3 butter
- 1
Instructions:
1. Preheat oven to 350°F.
2. Butter an 8-inch square pan.
3. In a mixing bowl, toss the blueberries with 1/4-cup of the sugar and the lemon rind. Pour the blueberries into the buttered pan.
4. In another bowl, beat the shortening and sugar together until fluffy.
5. Beat in the egg and vanilla.
6. In another bowl, stir the flour, baking powder and salt together.
7. Stir the flour mixture into the shortening mixture, alternating with the milk. The batter should be smooth.
8. Spoon the batter over the blueberries and place the cake into preheated oven. Bake for about 40 minutes.
9. To serve: Let the cake cool slightly. Turn it out onto the serving plate. Serve with plain or with whipped cream or ice cream.
Title: No Flour Chocolate Decadence
Ingredients:
- 16 butter
- 1 white sugar
- 1 1/4 eggs
- 1/2
- 6
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 8 inch round pan and line bottom with parchment paper.
2. In a bowl combine chocolate chips, butter,hot whipping cream and 1 cups sugar. Stir until smooth.
3. In a separate bowl, whip eggs with remaining 1/4 cup sugar until fluffy. Fold into chocolate mixture. Pour batter into pan.
4. Place pan on a cookie sheet in the oven and fill the cookie sheet with water.
5. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
6. Dip the pan in hot water to remove cooled cake.
Title: Sugar-Free Frosting
Ingredients:
- 1 sugar-free instant chocolate pudding mix
- 1 1/2 skim milk
- 1 reduced-fat cream cheese
- 1
Instructions:
1. In a medium bowl, combine pudding mix and milk.
2. Mix well and let stand until thickened.
3. In a large bowl, beat cream cheese until smooth.
4. Add pudding and mix well.
5. Finally, fold in whipped topping.
6. Makes frosting for 1 cake. Edit
7. Any flavor of pudding can be used.
Title: Heirloom Spice Cake
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/4 ground cloves
- 1 butter
- 1 regular margarine
- 1 sugar
- 1 egg
- 1 milk
- 1 walnuts
- raisins
- confectioners' sugar
Instructions:
1. Sift together flour, baking soda, salt, cinnamon, nutmeg and cloves; set aside.
2. Cream together butter and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Beat in egg.
3. Add dry ingredients alternately with sour milk to creamed mixture, beating well after each addition, using electric mixer at low speed. Stir in walnuts and raisins. Pour batter into greased 13 x 9 x 2 inch baking pan.
4. Bake in 350°F oven 40 minutes, or until cake tester or wooden pick inserted in center comes out clean. Sprinkle with sifted confectioners sugar. Makes 16 servings.
5. *NOTE: To sour milk, place 1 tablespoons vinegar in measuring cup. Add enough milk to make 1 cup.
6. Farm’s Journal Home Baking Book.
Title: Pumpkin Crisp
Ingredients:
- 1 eggs
- 3 margarine
- 1 pumpkin puree
- 1 nutmeg
- 1 cinnamon
- 1 sugar
- 1 1/4 evaporated milk
- 2/3
Instructions:
1. Open Cake mix, remove 1 cup of the dry cake mix and set aside to be used later.
2. Combine remaining cake mix, 1 egg and 1/2 cup melted margarine.
3. Pat into a 9 x 13” baking pan to form a crust.
4. In a Large bowl, mix pumpkin, 2 eggs, spices, 1/2 cup sugar and milk.
5. Pour over cake mix crust.
6. In a small bowl, combine remaining 1 cup of cake mix, 3/4 cup sugar and 1/2 cup melted margarine; mix until crumbly.
7. Sprinkle on top of pumpkin mixture.
8. Bake 350 degrees for 55 minutes.
Title: Treasure Toffee Cake
Ingredients:
- 1/4 sugar
- 1 cinnamon
- 2 plain flour
- 1 sugar
- 1 1/2 baking powder
- 1 bicarbonate of soda
- 1/4 salt
- 1 vanilla
- 1 sour cream
- 125 butter
- 2 eggs
- 1/4 butter
- 3
Instructions:
1. Combine cinnamon and ¼ cup of sugar, keep aside.
2. Combine remaining ingredients (except peanut bars and melted butter).
3. Blend at low speed until moistened, beat at a medium speed for 3 minutes.
4. Spoon half the batter into a well greased and floured 25cm Bundt, Kuglehopf or ring tin.
5. Sprinkle with 2 tablespoons of the cinnamon and sugar mixture.
6. Spoon remaining batter into tin.
7. Top with remaining cinnamon and sugar mix and broken peanut bars.
8. Pour melted butter over the top.
9. Bake at 160°C for 40minutes.
10. Cool for 10min and remove from tin.
11. You will now see that the peanut bars have melted and slowly migrated through the cake, leaving delicious trails of toffee and chocolate, and have settled to form a caramel/toffee crust on top.
12. The secret is in preparing the tin well before you start to avoid sticking.
13. Timing when you remove the cake is also important, but not critical.
14. If you remove it too soon, the toffee is still liquid and will ooze over the cake (not necessarily a bad thing), or if you let it cool too much the toffee may set and stick to the tin and break away from the top.
15. This is not a big problem either, if this happens simply put the cake tin back into your oven with the toffee still stuck inside, and heat it up for a minute or so.
16. It will then be a simple job to remove the softened toffee from the tin and place it back on top of your cake, no one will ever know.
Title: Mandarin Orange Cake
Ingredients:
- 1 eggs
- 4 mandarin oranges
- 1/2 crushed pineapple
- 1 instant vanilla pudding
- 1 Cool Whip
- 1 flaked coconut
- 1
Instructions:
1. Preheat oven to 350.
2. Grease and flour 13x9 cake pan.
3. Mix cake mix, oil, and eggs until blended.
4. Add oranges and beat for 2 minutes.
5. Bake for 30 minutes or until done (toothpick inserted in center comes out clean).
6. Let cool.
7. Mix pudding and pineapple until thickened.
8. Fold in cool whip and coconut.
9. Spread on cake.
10. Cake must be refrigerated.
Title: Ultimate Chocolate Torte--5 Ingredients
Ingredients:
- 2 butter
- 1 1/4 eggs
- 6 vanilla
- 1 heavy cream
- 1/2
Instructions:
1. Spray the bottom and sides of a 8 or 9 inch springform pan. Wrap in two layers of aluminum foil and set inside a 9x13 or larger baking pan, tall enough for you to add water to come halfway up the sides of the springform pan. Don't add water yet.
2. Reserve 1/2 cup of semisweet chocolate chips and set aside. Place remaining chips and butter in double boiler OR microwave safe bowl and heat over hot water or in microwave until chips melt, stirring frequently. If you use the microwave, stir every 30-45 seconds to keep chocolate from scorching.
3. Stir in vanilla.
4. In medium bowl, beat eggs. Place bowl over simmering water and continue beating until they are warm, approximately 3-4 minutes. Remove from the heat and continue beating the eggs until they are light and tripled in volume, 4-5 minutes.
5. Fold 1/4 of the eggs into the chocolate to lighten the chocolate. Gently fold in remaining eggs. Pour immediately into prepared springform pan, and add hot water to the baking pan until the water comes halfway up the side of the springform.
6. Bake at 400 for 18 minutes, no longer. Torte will still look wet and jiggly in the middle, and that's okay.
7. Allow to cool to room temperature, approximately 45 minutes.
8. In small sauce pan or in microwave, heat the whipping cream just until bubbles form around the edge. Pour immediately over reserved chocolate chips, and let sit 3 minutes. Stir the cream and chocolate mixture until smooth, then pour over top of torte.
9. Refrigerate 6-8 hours before removing springform ring and serving. Garnish with fruit or whipped cream if desired.
Title: Heavenly Raspberry Almond Mocha Brownies
Ingredients:
- 1/2 sugar
- 1/2 butter
- 1/2 vanilla extract
- 1 eggs
- 2 flour
- 1 cocoa powder
- 1/2 baking powder
- 1 salt
- 1/2 chocolate chips
- 3/8
- 1/4
- 1/8
- 1/2
Instructions:
1. Preheat oven to 350.
2. Grease an 8x8 pan.
3. In a large bowl, melt butter.
4. Stir in sugar and sucanat, vanilla and almond extract.
5. Let this sit for 2-5 minutes until the sucanat is dissolved.
6. Beat in eggs one at a time until well blended.
7. Blend in coffee and raspberry jam.
8. Stir in flour, cocoa, baking powder and salt, mix well.
9. Pour and spread batter into prepared pan.
10. Bake for 25 minutes or until brownies pull away from pan edges, and toothpick inserted near center comes out clean.
11. If desired, spread chocolate chips on surface while still hot, allowing them to melt.
12. Spread as a light frosting.
13. Cool completely before serving.
Title: Cinnamon Jasmine Rice Pudding
Ingredients:
- 2 cooked rice
- 2 eggs
- 7 sugar
- 1/8 salt
- 1 vanilla
- 1 1/2 seedless raisins
- 1/2 dates
- 3/4 cinnamon
- 1
Instructions:
1. PREHEAT OVEN: 350F Degrees.
2. Place in saucepan 2 1/2 cups water.
3. Bring water to a boil and add 1 cup of the Jasmine Rice.
4. Reduce heat and simmer for about 20 minutes.
5. Rice should be almost dry.
6. Combine cooked rice with rest of the ingredients except for the cinnamon and whole cream.
7. Pour into a greased 1 quart casserole.
8. Sprinkle cinnamon over top of rice.
9. Bake in oven for about 40 minutes.
10. (Check pudding in 35 minutes).
11. Pudding should not be dry (moisture should show in the middle of pudding).
12. Take out of oven and allow to sit about 15 minutes.
13. Serve warm with a little of the whole cream.
Title: Black Coffee Chocolate Cake
Ingredients:
- 1 3/4 flour
- 2 sugar
- 3/4 baking soda
- 2 baking powder
- 1 eggs
- 2 strong black coffee
- 1 buttermilk
- 1 vanilla
- 1/2
- 1
Instructions:
1. Beat it all together in one big bowl.
2. The batter will be very thin.
3. Pour into a greased and floured 13 x 9 inch pan or two 9-inch layer pans.
4. Bake 350°F for 35-40 minutes.
5. * This is great when filled with creamy peanut butter and frosted with dark chocolate frosting.
Title: Pendlebury Fruit Loaf
Ingredients:
- 1 butter
- 1/2 sugar
- 1 sultana
- 1 self rising flour
- 10 ground mixed spice
- 2 egg
- 1 bicarbonate of soda
- 1
Instructions:
1. Preheat oven to 350*F (180*C or Gas Mark 4).
2. Put butter, sugar, milk, sultanas, and candied (or glace) cherries into a large saucepan.
3. Bring almost to the boil over a low heat, stirring occasionally.
4. Remove pan from heat and allow to cool for 5 minutes.
5. Add 1 cup flour, the mixed spice and the bicarb into the pan and add half the beaten egg, mix thoroughly.
6. Now add the rest of the flour and egg and mix again.
7. Pour mixture into a paper-lined loaf tin.
8. Bake on middle shelf of oven for approx 1 hour.
9. Remove from tin and allow to cool on a wire rack.
10. Best served cut into thick slices and spread thickly with butter.
Title: Apricot-Filled Foldovers
Ingredients:
- 2 1/4 flour
- 1/3 sugar
- 1 butter
- 1/2 sour cream
- 2 water
- 1 1/2 boiling water
- 1 1/2 light corn syrup
- 3/4
Instructions:
1. In a large bowl, mix flour and sugar. With pastry blend, cut in butter until mixture resembles coarse crumbs.
2. Stir in sour cream and egg yolks until well blended.
3. Turn dough onto lightly floured surface and knead until it holds together.
4. Shape into a ball; wrap with plastic wrap and refrigerate 2 hours.
5. Prepare Apricot Filling; cover and refrigerate until chilled.
6. Preheat oven to 375 and grease cookie sheets.
7. Roll 1/4 of dough 1/8" thick, keeping remaining dough refrigerated. Cut dough into 2" squares.
8. Place 1/2 teaspoon filing diagonally across each square.
9. Moisten 2 opposite corners slightly with water; fold over filling, overlapping corners slightly. Place on sheet and finish the rest.
10. FILLING:.
11. In a 1 quart saucepan over medium-high heat, heat apricots and water until boiling.
12. Reduce heat to low; over and simmer 5 minutes. Drain.
13. In a blender at medium speed blend apricots and corn syrup until smooth. Let chill.
Title: Denver Chocolate Pudding
Ingredients:
- 3/4 sugar
- 1 flour
- 2 baking powder
- 1/8 salt
- 2 butter
- 7 milk
- 1/2 vanilla
- 1/2 brown sugar
- 1/2 sugar
- 1/2 coffee
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Coat a baking dish (about 9x9) well with butter.
3. Sift together the first 4 ingredients.
4. Melt the butter and 3 tablespoons cocoa in a double boiler, then add the flour mixture.
5. Stir in milk and vanilla.
6. Pour mixture in the prepared baking dish.
7. Over the top scatter (without combining) the brown sugar, 1/2 cup sugar, and 4 T. cocoa.
8. Pour the coffee on top, again without mixing.
9. Bake for 45 minutes.
10. Let stand at room temp for at least an hour before serving.
Title: Orange-Almond Flan
Ingredients:
- 3 granulated sugar
- 8 eggs
- 4 orange zest
- 1
- 3/4
Instructions:
1. Preheat oven to 350°F.
2. In a small heavy skillet (preferably non-stick) without stirring, heat 1 cup of the sugar over medium heat until it begins to melt. Cook and stir for 4 or 5 minutes or until the sugar turns a rich brown. Be careful not to burn. Remove skillet from heat and immediately pour caramelized sugar into an 8-inch round flan mold, cake pan, or casserole dish. Holding dish with pot holders, quickly rotate dish so that the sugar coats the bottom and sides evenly. Set aside to cool.
3. In a medium saucepan, mix together remaining 2 cups sugar with 1 cup water. Bring to a boil over medium heat, and boil for 4 minutes. Remove from heat and set aside to cool until lukewarm.
4. Whisk together yolks and whole eggs until blended, then pour through a fine mesh strainer into a bowl. Add orange zest, orange juice and ground almonds. Whisk in sugar syrup. Pour into caramel-lined mold, filling to just below rim. Cover mold tightly with foil.
5. Place mold into a larger pan. Pour enough hot water into large pan to reach halfway up side of flan mold. Bake until a knife inserted halfway into flan comes out clean, 30 minutes to 1 hour, depending on type of pan and oven used. Do not over bake.
6. Allow flan to cool at room temperature, then refrigerate until thoroughly chilled, at least 2 hours. Just before serving, warm base of pan by dipping it briefly in a pan of hot water. Invert onto a plate, and serve immediately.
Title: Gluten-Free Sufganiyot - Jelly Donuts for Chanukah
Ingredients:
- 2 eggs
- 2 buttermilk
- 1/4 butter
- 5 sugar
- 1 baking soda
- 2 baking powder
- 1 salt
- 2 xanthan gum
- 2 nutmeg
- 1 cinnamon
- 1/2 egg
- 1 sugar
- 1/2
Instructions:
1. Beat 2 eggs, buttermilk, and melted butter in a large bowl with a whisk.
2. Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
3. Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to 1/4 inch thick. If dough is sticky, work in more rice flour blend.
4. Heat 2 inches of canola oil until very hot (375 degrees F).
5. Use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough. Place 1/2 teaspoon of jelly in the center of one disk. Brush the beaten egg you've set aside around the outer edge of the dough. Place a second disk of dough on top, and use your fingers to crimp the edges until they are sealed. Repeat until you've used up all the dough. Remaining dough scraps can be rolled into balls ("donut holes") and fried.
6. Carefully place sufganiyot in hot oil with a slotted spatula. Cook until very brown on one side. If necessary, turn the donut over and brown on the second side. Remove from oil and place on a plate lined with two layers of paper towel or brown paper. While warm, roll sufganiyot in the bowl of sugar to coat.
7. Serve while warm.
Title: Triple Choc Cookies
Ingredients:
- 1 1/4 plain flour
- 1/2 self raising flour
- 1/2 brown sugar
- 1 dark chocolate
- 200 unsalted butter
- 120 eggs
- 2 white chocolate chips
- 1/2
Instructions:
1. Line 2 baking trays with baking paper.
2. Pre heat oven to 180°C.
3. Melt dark chocolate and butter on medium heat.
4. Set aside when smooth and cool for 5 minutes.
5. Sift flour and cocoa into large bowl, stir in brown sugar.
6. Make well in centre and stir in cooed choc mixture.
7. Add eggs and choc chips and stir till combined.
8. Roll heaped tablespoons of mixture into balls.
9. Place on trays and flatten with your fingers.
10. Bake 15 - 18 minutes.