lumicero/recipes-ing2inst huggingface dataset:
Title: Black Forest Walnut Trifle
Ingredients:
- 1 1/2 brown sugar
- 3 eggs
- 1 1/4 mayonnaise
- 1 1/3 cocoa powder
- 1 boiling water
- 2 1/4 vanilla extract
- 1 all-purpose flour
- 1/2 baking soda
- 1 salt
- 12 cherries
- 1 brandy
- 2 heavy cream
- 1/2 granulated sugar
- 2
- 1/4
- 1 1/2
Instructions:
1. Cake: Preheat the oven to 350°F Line the bottoms of 3 9-inch cake pans** with parchment or waxed paper. Spray the insides of the pans with non-stick cooking spray.
2. Whip sugar and eggs on high in an electric mixer fitted with the whisk attachment for 5-8 minutes or until pale yellow and fluffy.
3. Meanwhile, whisk the mayonnaise and cocoa in another large bowl until well blended then whisk in the water and vanilla extract. Add the remaining cake ingredients and whisk until the mixture becomes very thick then finish mixing with a wooden spoon. Fold in the egg mixture in 3 batches. Divide the cake batter evenly among the pans. Bake for 20 to 25 minutes or until a cake tester comes out clean. Cool completely.
4. Cherry Layer: Boil cherries with ¼ cup water in a medium saucepan for 1 minute. Strain and reserve the liquid. Transfer the cherries to a glass measure; stir in the jam, brandy, almond extract and enough liquid to make 2½ cups; discard remaining juice.
5. To assemble Trifle: Whip the cream, sugar and almond extract to form medium peaks. Place one cake round in the bottom of a 9-inch trifle dish Spread 1 cup of the cherry mixture over the cake. Spread about 1 ? cups whipped cream over cherries and scatter ½ cup of walnut pieces onto the top and around the edges. Repeat for second layer. Top with remaining cake round. Remove cherries from remaining cherry mixture and pour liquid over cake. Top with whipped cream, cherries and walnuts.
6. *To save time, you can replace the scratch cake with either a chocolate fudge cake mix or a ready-made 1 lb. chocolate loaf cake. For the cake mix, prepare as directed, place into 3 9-inch circular pans and bake for 15 minutes. For the ready-made cake, cut into 12 slices and layer 4 slices per cake layer as outlined above.
7. **Note: 2 9-inch and 1 8-inch cake pans can also be used. Bake 8-inch layer about 5 minutes longer, if necessary.
Title: Cardamom Butter Squares
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 3/4 salt
- 1 1/2 ground cardamom
- 1/2 ground cinnamon
- 1/4 ground allspice
- 1 unsalted butter
- 1 1/4 granulated sugar
- 2 eggs
- 1 vanilla
- 1 instant espresso powder
- 1 vanilla
- 1 1/2 - 2 milk
- 1 confectioners' sugar
- 3 bittersweet chocolate
Instructions:
1. Make cookies:
2. Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.
3. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined.
4. Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press, and square off sides of logs. Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about 1 hour.
5. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.
6. Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap).
7. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 12 minutes total. Cool on sheets 3 minutes, then transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.
8. To make Icing for cookies:
9. Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner.
10. Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner.
11. Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours.
12. Cooks' notes:
13. Dough logs can be chilled 5 days or frozen, wrapped in a double layer of plastic wrap, 1 month (thaw in refrigerator just until they can be sliced).
14. Cookies (with or without icing) keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.
Title: Chocolate Peanut Butter Bites
Ingredients:
- 0.5 sweetened condensed milk
- 1/2 peanuts
- 1/4
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Coat 1-3/4-inch muffin cups with nonstick cooking spray; set aside. Cut dough into six equal pieces. Cut each piece into four equal slices. Place each slice in a prepared cup.
3. Bake 9 minutes or until edges are lightly browned and dough is slightly firm. Remove from oven. Indent each cookie shell with the back of a 1/2-teaspoon measuring spoon. Bake 2 minutes or until edges are firm. Cool 15 minutes. Remove shells from cups. Cool.
4. Place chocolate pieces and condensed milk in a heavy small saucepan; stir over medium heat until chocolate melts. Spoon filling into each shell. If desired, sprinkle with peanuts.
Title: Strawberry-Raspberry Napoleons (Milles Feuilles)
Ingredients:
- 1 frozen puff pastry
- 2 eggs
- 2 icing sugar
- 1 1/2 vanilla extract
- 3/4 strawberries
- 3 1/2 raspberries
- 2 fresh lemon juice
- 3 lemons, zest of
- 8 butter
- 1 1/4
- 1
- 5
- 1/2
Instructions:
1. Preheat oven to 400°F.
2. Roll each pastry sheet out on lightly-floured surface to thickness of ¼ inch. Cut out 8, 6 X 3 inch rectangles. Set on baking sheet and brush with egg glaze, ensuring egg doesn’t drip down sides of pastry (this will inhibit a good rising in the oven). Bake until crisp and brown, about 12-14 minutes. Using serrated knife, split pastry in half horizontally.
3. Beat cream, vanilla extract and 1 ½ tblsps icing sugar to stiff peaks.
4. For lemon curd: Beat yolks and sugar until pale and thick, about 5 minutes. Blend in juice and zest, add butter. Set over simmering water and cook until mixture is the texture of custard, whisking frequently, about 30 minutes. (can be prepared 1 week ahead).
5. Assemble just before serving: Spread bottom of each plate with ¼ to 1/3 cup lemon curd. Set bottom half of pastry in center of plate. Spread pastry with thin layer of curd. Cover with about 1 inch of whipped cream. Top with other half of pastry. Spread with thin layer of curd. Cover with about 1 inch of whipped cream. Decorate with overlapping slices of strawberry. Scatter raspberries over lemon curd on plate. Dust with icing sugar and serve immediately.
Title: Black Bottom Muffins (Cream Cheese As Topping)
Ingredients:
- 8 cream cheese
- 1/3 sugar
- 1 egg
- 1/2 pure vanilla extract
- 1 1/2 flour
- 1 sugar
- 1/3 baking soda
- 1 salt
- 1/4 water
- 1 canola oil
- 1/3 white vinegar
- 1 pure vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.
2. Cream Cheese Filling:
3. In your electric mixer, or with a hand mixer, beat the cream cheese until smooth.
4. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.
5. Chocolate Cupcakes:
6. In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt.
7. In a separate bowl mix the water, oil, vinegar, and vanilla extract.
8. Make a well in the center of the dry ingredients and STIR (with a whisk) in the wet ingredients until nice and smooth.
9. Evenly divide the batter among the 12 muffin cups.
10. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
11. Bake in the preheated oven for about 25 minutes, or until the cream cheese filling is a little brown and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean).
12. Remove from oven and place on a wire rack to cool.
13. The cupcakes can be stored in the refrigerator for about 3 - 4 days.
Title: Vanilla Swirl Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 powdered milk
- 1/3 eggs
- 3 buttermilk
- 1/3 white chocolate chips
- 1 cream cheese
- 1/2 butter
- 6 white sugar
- 4 eggs
- 1/3 candied ginger
- 2 salted cashews
- 1/4 golden raisin
- 1/4 flaked coconut
- 1/4 flour
- 1/4 vanilla extract
- 2 Cool Whip
- 3
- 2
- 3
Instructions:
1. Preheat oven to 350 degrees
2. Butter and flour a 13 x 9 x 2 inch pan
3. Cake Mix
4. In a large bowl add the cake mix, pudding mix and powdered milk
5. Add the eggs, one at a time mixing well
6. Next add the vegetable oil and the buttermilk
7. Mix on low then medium speed for 3 minutes then add the white chocolate chips and set aside
8. Swirl Filling
9. Beat the cream cheese and butter on high for 2 minutes with blender
10. Next lower speed and add the sugar, then the eggs, one at a time, mixing well
11. On low speed, add 2 tbsps plus 2 tsps of flour and vanilla extract
12. Scrape down the sides of the bowl and set aside
13. In a small bowl toss the apricots, cashews, raisins, candied ginger and toasted coconut with 1 tsp of flour
14. Add the fruit and flour to the cream cheese mixture
15. Pour half of the vanilla cake batter into the prepared pan, top with the fruit and cream cheese mixture
16. Now pour the remaining vanilla cake batter ontop of the fruit and cream cheese mixture
17. Take a knife and gently swirl thru all 3 cake layers to create a marbilized effect
18. Bake in a 350 degree oven for 40 - 50 minutes - or until a toothpick comes out almost clean
19. Cool completely and frost top of cake with cool whip
20. Refrigerate for 1 hour and enjoy
21. This cake is also wonderful sprinkled with icing sugar, or served with vanilla bean ice cream, or glazed with chocolate or carmel
Title: Cinnamon Devil's Food Cupcakes
Ingredients:
- 2 2/3 all-purpose flour
- 1 1/2 cinnamon
- 1 baking powder
- 2 salt
- 1 1/2 baking soda
- 1 sugar
- 3 1/2 brewed coffee
- 1 1/4 buttermilk
- 1 1/4 eggs
- 3/4 vanilla
- 2
- 1
- 1 1/2
Instructions:
1. Set oven to 325 degrees.
2. Prepare regular muffin tins and line with paper liners.
3. In a bowl sift together flour, cocoa, cinnamon, baking powder, baking soda and salt.
4. In a extra large bowl combine sugar, coffee, buttermilk, oil, eggs, egg yolks and vanilla; beat well with an electric mixer until thoroughly combined (about 2-3 minutes).
5. Add in the dry ingredients; beat on medium speed until blended, scraping bowl occasionally (about 4 minutes).
6. Stir in the mini chocolate chips.
7. Spoon the batter evenly between the prepared muffin tins.
8. Bake for about 20-25 minutes, or until puffed and the center is just firm to the touch.
9. Transfer the cupcakes to racks and cool completely before frosting.
Title: Diabetic Orange Nut Cake
Ingredients:
- 1/3 margarine
- 1/4 Splenda granular
- 1/3 egg
- 1 whole wheat flour
- 1 1/4 baking powder
- 2 baking soda
- 1/4 cinnamon
- 1/4
- 2/3
- 2
Instructions:
1. Pre-heat oven to 350 degrees.
2. Grease 8-inch square baking pan.
3. In large mixing bowl, combine margarine, Splenda's and egg. Beat 2 minutes at high speed, sraping the bowl occasionally. Blend in flour and mix well.
4. Blend in remaining ingredients, except nuts. Beat 1 minute on slow speed.
5. Pour mix into prepared pan. Sprinkle with nuts. Bake at 350 degrees 25 to 30 minutes.
Title: Pumpkin Chiffon Pie
Ingredients:
- 1 unflavored gelatin
- 3/4 sugar
- 1/2 salt
- 1/2 ground cinnamon
- 1/2 ground allspice
- 1/4 ground ginger
- 1/2 ground nutmeg
- 3/4 milk
- 2 eggs
- 1 canned pumpkin
- 1/2 heavy cream
- 1 graham cracker crust
- 2 heavy cream
- dark chocolate
Instructions:
1. Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set - about 1 hour.
2. In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form. Fold in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill for 1 hour.
3. Just before serving, top with remaining whipped cream and sprinkle some shaved dark chocolate on top.
Title: Austrian Rugelach Cookies
Ingredients:
- 1 butter
- 6 cream cheese
- 2 all-purpose flour
- 1/3 orange marmalade
- 1/3 brown sugar
- 1/2 cinnamon
- 1/4 chocolate chips
- 3 ground walnuts
Instructions:
1. Beat the butter with the cream cheese with an electric mixer until fluffy. Add the flour and using hands make a thick dough. Make three balls with the dough, cover them with plastic wrap and refrigerate for 2 hours.
2. Mix the brown sugar with the cinnamon, raisins, walnuts and the chocolate chips.
3. Remove the dough from the refrigerator let stand in room temperature for a while and make 3-mm thick circles with each piece on a floured surface.
4. Divide each circle into quarters and then eighths and sixteenths, until we have 16 equal triangles. Coat with marmalade and sprinkle with the sugar mixture. Roll each triangle up, starting from the wide side, to make crescents.
5. Bake at 360°F for 25-30 minutes.
6. Dust, if desired with icing sugar, when they are still hot.
Title: Crumiri Siciliani
Ingredients:
- 17 1/2 sugar
- 14 eggs
- 6 orange marmalade
- 1 lemon rind
- 1 confectioners' sugar
- 17 1/2
Instructions:
1. Beat 6 eggs into a batter and put aside. Combine flour, sugar, marmalade, and lemon rind and mix well.
2. Form cigar-shaped cookies and dip into egg batter. Sprinkle with confectioners sugar and lay them in a buttered pan, shaping them into an "S".
3. Bake at 360° until golden brown.
Title: Lucy's Lamingtons
Ingredients:
- 6 eggs
- 2/3 caster sugar
- 1/3 cornflour
- 1/2 plain flour
- 1/3 self-raising flour
- 2 coconut
- 4 icing sugar
- 1/2 butter
- 15 milk
- 2/3
Instructions:
1. grease 23cm square slab pan.
2. beat eggs in medium bowl with electric mixer about 10 minutes, or until thick and creamy.
3. gradually beat in sugar, dissolving between batches.
4. fold in triple-sifted flours.
5. spread mixture into prepared pan.
6. bake in moderate oven about 30 minutes.
7. turn onto wire rack to cool.
8. (this cake is easy to handle if it is a litle stale, day old cake is ideal).
9. cut cake into 16 squares.
10. dip squares into icing, drain off excess icing.
11. toss squares in coconut and cover.
12. place on wire rack to set.
13. ICING:.
14. sift icing sugar and cocoa into heatproof bowl.
15. stir in butter and milk.
16. stir over pan of simmering water until icing in of coating consistency.
17. store in airtight container, can freeze but do not microwave.
Title: Nut Puffs
Ingredients:
- 1 butter
- 1 1/3 confectioners' sugar
- 1 walnuts
- 1 vanilla extract
- 2 flour
Instructions:
1. Preheat oven to 325. In large bowl combine butter and 1/3 cup sugar.
2. Add nuts and vanilla and beat in flour.
3. Roll into balls (2 teaspoons of dough) and place 1" apart.
4. Bake for 20 minutes.
5. While still warm, roll in remaining confectioners' sugar.
Title: Peanut Delight
Ingredients:
- 1 1/2 flour
- 3/4 butter
- 1 peanuts
- 8 cream cheese
- 1/3 peanut butter
- 1 powdered sugar
- 2 Cool Whip
- 2 prepared chocolate pudding
- 4 Cool Whip
- 1/4 peanuts
- 20 -24 maraschino cherries
Instructions:
1. Bake crust as directed and cool before adding each layer in order.
2. Crust: Melt butter. Add flour and chopped nuts. Mix well and press into cake pan. Bake crust for 10-15 mintues @ 350 degrees.
3. 1st layer: Blend together cream cheese and peanut butter. Add in powdered sugar. Fold in cool whip.
4. 2nd layer: Chocolate pudding.
5. 3rd layer: Cool whip, cherried and chopped nuts.
6. Enjoy!
Title: Pepparkakor - Traditional Scandinavian Sugar and Spice Cookies
Ingredients:
- 3/4 butter
- 2 sugar
- 2 eggs
- 1/2 molasses
- 4 flour
- 1 1/2 ground cinnamon
- 1 1/2 ground cloves
- 1 ground ginger
- 2 baking soda
- 1/2 salt
Instructions:
1. Cream butter and sugar.
2. Add eggs and molasses and beat well.
3. Mix all dry ingredients in separate bowl.
4. Add dry mix to wet 1/2 cup at a time, mixing well after each addition to make a stiff dough.
5. Roll dough into teaspoon size balls and roll in more granulated sugar.
6. Bake on greased baking sheet at 350 for 8-10 minutes.
Title: Cocoa Cupcakes
Ingredients:
- 1 1/2 flour
- 2/3 shortening
- 1 baking soda
- 1/3 milk
- 1 sugar
- 1 salt
- 1/2 eggs
- 2 vanilla
- 1 baking powder
- 3/4
Instructions:
1. In a large bowl mix together flour and shortening by hand.
2. Next stir in by itself baking powder.
3. Then add milk, eggs, vanilla, and cocoa.
4. Blend by hand.
5. Fill cupcake liners.
6. Bake at 350°F for 20 minutes.
Title: Gooey Bun Cake
Ingredients:
- 1 1/2 sugar
- 2 cinnamon
- 30 sugar
- 1/4 brown sugar
- 1/2 butter
- 1/4 maple syrup
- 1/4 honey
- 1 -2 pecans
- walnuts
Instructions:
1. Preheat oven to 375 degrees.
2. Mix sugar and cinnamon. Take 15 biscuits and cut in half. Roll halves in mixture. Place in greased bundt pan.
3. Melt butter, sugar, suryp and brown sugar. Add nuts. Pour 1/2 mixture over biscuits in pan.
4. Roll remaining biscuits in sugar mix. Place in pan.
5. Pour remaining syrup mix over top.
6. Bake 30 - 35 minutes.
Title: Italian Cream
Ingredients:
- 1 ricotta cheese
- 3 cream cheese
- 6 sugar
- 2 salt
- 1
Instructions:
1. Blend ricotta and cream cheese.
2. Gradually add cream & mix until light and fluffy.
3. Add sugar, almond, and salt while still beating.
4. Pour in to 4 serving dishes.
5. Serve with fresh fruit.
Title: Pumpkin Pie
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 salt
- 1 granulated sugar
- 1/2 unsalted butter
- 1/8 eggs
- 3 fresh pumpkin puree
- 2 heavy whipping cream
- 1/2 light brown sugar
- 1/2 ground cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/8 salt
- 1/2
Instructions:
1. Pate Brisee: In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process until the mixture resembles coarse meal (about 15 seconds). Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
2. Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using. This will chill the butter and relax the gluten in the flour.
3. After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle. (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).) Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan. Brush off any excess flour and tuck the overhanging pastry under itself. Use a fork to make a decorative border. Alternatively, you can trim the pastry to the edge of the pie pan. With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan. Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling.
4. Make the Pumpkin Filling: In a large bowl lightly whisk the eggs. Add the remaining ingredients and stir to combine. Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills. Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet). (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)
5. Place the baked pie on a wire rack to cool. Serve at room temperature with maple whipped cream. Store any leftovers in the refrigerator.
6. Read more: http://joyofbaking.com/pumpkinpie.html#ixzz0U9kntFO4.
Title: Orange Nanaimo Bars
Ingredients:
- 1/2 butter
- 1/3 margarine
- 1/4 granulated sugar
- 1 egg
- 1 3/4 graham cracker crumbs
- 1/2 walnuts
- 1/2 butter
- 1 icing sugar
- 1/2 butter
- 2
- 1
- 2
- 4
- 2
Instructions:
1. First, make base.
2. Put butter or margarine, cocoa and sugar into a saucepan and cook, over medium heat, until butter melts and sugar dissolves; stir occasionally.
3. Whisk egg and then SLOWLY whisk butter mixture into beaten egg; then put mixture back into same saucepan.
4. Cook, stirring frequently, for about 2 minutes or until smooth; remove from heat.
5. Stir in crumbs, nuts, coconut and orange rind; combine well then scrape into a 9-inch cake pan (8-inch works as well); spread evenly and even use your fingers to press down; refrigerate for 30 minutes.
6. Now make the middle.
7. With an electric mixer, beat custard powder into butter, then beat in orange juice concentrate and rind.
8. With your mixer on low, beat in icing sugar, a bit at a time, and the food colouring if you're using it.
9. Spread over the chilled base and refrigerate for 1 hour or until set.
10. Now make the top.
11. Chop chocolate coarsely and heat in a small pan, along with the butter, until melted and smooth; stir often.
12. Pour over the middle layer, spreading evenly; return to refrigerator for at least 30 minutes or until firm.
13. Once firm, cover with plastic wrap and keep refrigerated until serving.
14. With a sharp knife, cut into bars to serve.
Title: Carmela Sultana’s Ultimate Buttercream Recipe
Ingredients:
- 4 powdered sugar
- 3 2/3 vanilla extract
- 1 unsalted butter
- 1 1/2 salted butter
- 1/2
Instructions:
1. Step 1. Combine powdered sugar, egg whites and vanilla extract in a mixer with a flat beater, at slow speed.
2. Step 2. Increase speed to Medium-High for 10 minutes.
3. Step 3. Decrease speed and add butter.
4. Step 4. Increase speed again to Medium -High and beat for an additional 10 minutes. The buttercream will be light and fluffy.
5. *Freezes well- thaw and re-beat for about 5 minutes before using.
Title: My Friend the Friand
Ingredients:
- 180 butter
- 200 icing sugar
- 60 plain flour
- 120 fresh lemon rind
- 5 icing sugar
- 1
Instructions:
1. Heat oven to 200 degrees C.
2. Melt butter and allow it to cool.
3. Use 1 tablespoon to coat 10 muffin tin moulds or individual oval baking moulds measuring 5 x 10 cm.
4. Sift icing sugar and flour into bowl, mix in the ground almonds.
5. Lightly beat egg whites with a fork, fold them into dry ingredients.
6. Add cooled, melted butter and orange rind, mix well.
7. Three quarters fill each mould with mixture and bake on the middle shelf of oven for 10 minutes.
8. Turn tray around, and bake for another 5- 10 minutes, till tops are golden, and springy to the touch.
9. Leave in the tins for 5 minutes, then gently unmould onto a wire tray and leave to cool.
10. Dust the friands with icing sugar to serve.
Title: Sabudaana Ki Kheer (Tapioca Kheer)
Ingredients:
- 1 raisins
- 1 pearl tapioca
- 3 milk
- 1 water
- 1/2 sugar
- 2 green cardamoms
- 1 saffron
- 6
Instructions:
1. Wash the raisins, put them in a small bowl and cover with water.
2. Leave to soak.
3. Put the tapioca in a sieve and wash it under cold running water.
4. Put it into the sauce pan with the milk and water and cook on a medium heat until it is soft.
5. Stir in the sugar.
6. Crush the cardamoms and add to the pan with the saffron and the drained raisins.
7. Stir to mix, then simmer until the mixture is the consistency of oatmeal.
8. Turn it into a serving bowl.
9. Slice the almonds and sprinkle them over the top.
10. Serve warm.