lumicero/recipes-ing2inst huggingface dataset:
Title: Pina’ Colada Coconut Tamales
Ingredients:
- 18 butter flavor shortening
- 1 margarine
- 2 corn
- 3 light brown sugar
- 1 1/2 granulated sugar
- 1 nutmeg
- 3 ground cinnamon
- 2 vanilla extract
- 1/2 salt
- 3 water
- 1 raisins
- 1
Instructions:
1. Husk.
2. Soak corn husks in hot water to cover 30 minutes. Separate husks, removing all red and brown corn threads and dirt.
3. Masa.
4. Combine masa 1 cup of shortening or margarine, 1 Table spoon brown sugar, ½ a cup of raisins, ½ cup granulated sugar, 1 teaspoon cinnamon, 1 teaspoon vanilla extract into mixing bowl and water gradually. Combine and fold masa and shortening together. Fold shortening mixture for 2 minutes, scraping down sides of bowl as needed. Mix masa and shortening until fluffy, add more water as needed.
5. Test masa and consistency by taking a piece of the masa mixture and dropping it into a glass of warm water, and if it floats it is ready for use. Cover masa mixture with plastic wrap.
6. Filling.
7. Combine into a quart size simmering pan 2-20oz cans of diced pineapples, 1 cup coconut, 2 tablespoons of light brown sugar, 1 teaspoon of nutmeg, 2 teaspoons of ground cinnamon, 1 cup of raisins, 1 teaspoon of vanilla extract, 1 teaspoon of salt, and 2 cups of water. Boil mixture for 15 minutes then simmer for 10 minutes or until the mixture is thick and syrupy. Remove filling from the stove and cool.
8. Using hands spread masa mixture on the inside of the corn (you can combine two husks together by over lapping one on the other for larger tamales.
9. Spoon about 1 tablespoons pineapple down center the masa. Sprinkle with about 1 1/2 teaspoons raisins. Roll up husk, rolling left side over right. Fold bottom narrow end up and over, and secure with husk strips or kitchen string. Repeat procedure with remaining corn husks, masa, pineapple, and raisins.
10. Using a small tamale pot or double boiler place water in pot and boil before adding tamales to cut down on cooking time. Once the water has started to boil place tamales side by side and stacking them in an orderly fashion and cook until the masa on the inside of the husk is firm but not tough.
Title: Strawberry Whipped Cream
Ingredients:
- 1 sugar
- 2 strawberries
- 2
Instructions:
1. With a fork, mash the strawberries and set aside.
2. Whip the cream till stiff peaks form, add sugar.
3. Gently fold in the strawberries.
Title: Genuine Graham Cracker Bars
Ingredients:
- 1 brown sugar
- 1 graham cracker
- 1/2 butter
- 1/3 milk
- 1 vanilla
Instructions:
1. Grease 9'x13' pan and place 1/2 cup of crushed graham crackers on bottom of pan.
2. Boil sugar, butter, milk and vanilla on stove for 5 minutes.
3. Pour mixture over crackers and cover with other 1/2 cup of crackers.
4. Refrigerate for 1 hour.
5. Frost with cream cheese frosting or vanilla frosting.
6. Cut and serve.
Title: Fruit Fluff
Ingredients:
- 1 cherry pie filling
- 1 sweetened condensed milk
- 1
Instructions:
1. Combine all 3 ingredients in medium sized bowl.
2. Enjoy!
Title: Cream Filled Crescents
Ingredients:
- 4 cream cheese
- 3 honey
- 1 cinnamon
- 1 pecans
- 1/4
Instructions:
1. Preheat oven to 375.
2. Mix cream cheese and 2 tablespoons of honey, stir in almonds/pecans.
3. Unroll cresent roll dough; seperate into 8 triangles.
4. Spread 1 rounded tablespoons cream cheese mixture onto each triangle; roll up loosely starting at shortest side of triangle, rolling to opposite point.
5. Place rolls on ungreased baking sheet; curve each into cresent shape. Sprinkle with cinnamon.
6. Bake 12-14 minute or until brown. Serve rolls warm, drizzled with remaining honey & any topping you like!
Title: Pressed Butter Cookies
Ingredients:
- 1 butter
- 3 cream cheese
- 1/2 sugar
- 1 vanilla
- 2 flour
Instructions:
1. Cream together cheese and butter thoroughly.
2. Gradually add sugar, mixing well.
3. Beat in vanilla.
4. Gradually blend in flour.
5. If desired, add food coloring.
6. Force dough through cookie press onto ungreased cookie sheet.
7. If desired, decorate with various types of sprinkles, sugars, etc.
8. Bake at 375 degrees for 10- 12 minutes.
Title: Passover Coconut, Almond, Orange, Chocolate Macaroons
Ingredients:
- 3 granulated sugar
- 1 salt
- 1/4 vanilla
- 1/2 orange, zest of
- 2 1/2 chocolate chips
- 1
Instructions:
1. Preheat the oven to 350°F (180°C). Lightly grease 2 baking sheets.
2. In a medium bowl, with electric mixer on high, beat egg whites into soft peaks. Gradually add sugar and salt, beating after each addition until peaks are glossy. Fold in vanilla and orange zest. Fold in coconut and nuts.
3. With hands, roll heaping tablespoonfuls of mixture into rounds and set on baking sheets. Bake 20 to 25 minutes, or until golden. Cool on racks.
4. Place chocolate chips in microwave-safe bowl and microwave at 25 second increments until chocolate chips are shiny.
5. Dip bottoms of macaroons in chocolate.
Title: Dad's Mazola No-Roll Pie/Pastry Shell
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 sugar
- 1 salt
- 1/2 milk
- 2
Instructions:
1. Sift dry ingredients into pie pan. Combine Mazola and milk in measuring cup. Whip with a fork and pour all at once over flour mixture. Mix with fork until flour is completely dampened. Press evenly and firmly with fingers to line bottom of pan; then press dough up to line sides and partly cover rim. Be sure dough is pressed to uniform thickness. To flute, pinch dough lightly with fingers. Do not use a high fluted edge.
2. For baked shell:
3. Prick entire surface with a fork; bake in hot oven (425 d F) 12-15 minutes. Cool; fill as desired.
4. For unbaked shell:
5. Fill as desired and bake in hot oven (400 d F) 15 minutes; then reduce heat to moderate (350 d F) and bake until filling tests done.
Title: Susan D's Biscotti
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 1/2 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/2 chocolate
- 1 1/2
- 10
Instructions:
1. Combine butter, sugar and eggs, mixing well. Beat in vanilla and almond extract.
2. In separate bowl, combine flour, baking powder, baking soda and mix well. Add to egg mixture and beat until combined. Add in nuts and stir well. Batter will be very stiff and sticky. Cover the bowl and refridgerate at least 1 hour, or overnight.
3. With floured hands and on floured board, divide the dough into two portions and roll each into a loaf about 12" long.
4. Grease a large baking sheet and place both loaves on the sheet, leaving at least 3" between the loaves. Flatten each loaf slightly, and as evenly as possible ( they will resemble loaves of french bread.).
5. Placed in a preheated 400 degree oven and bake 20 minutes, or until firm to the touch.
6. Remove baking sheet from oven to rack to cook slightly. Lower oven temp to 360.
7. While the loaves are still warm, but cool enough to handle, slice them into diaganol slices about 1/3" thick. Arrange the slices on one end on ungreased baking sheet (I use the same one) and return to oven to bake at 360 for 15 minutes or until firm. Do not let them brown or they will be burned tasting!
8. Remove cookies to wire rack and cool completely.
9. Chocolate Glaze: Dip bottom edge in melted white or dark chocolate. Drain slightly and lay cookie on it's side on wax paper to cool.
10. Store in an airtight container. Lasts for a couple weeks. Great for gifts !
Title: Bread Pudding
Ingredients:
- 1 raisins
- 1 milk
- 2 eggs
- 3 butter
- 1/2 vanilla
- 1 salt
- 1/4 cinnamon
- 1 brown sugar
- 1/2
Instructions:
1. Preheat the oven to 350°F
2. Rip the bread into small pieces
3. Place in a mixing bowl and cover with the milk, letting it soak for 20 minutes
4. Mash the bread into a consistent texture with no chunks
5. Add the eggs, vanilla, cinnamon, sugar, raisins, butter and salt and mix well 5. Pour into a buttered nine-inch square baking pan and bake for about 45 minutes, until browned on top and set in center
6. Cut into squares and serve with whipped cream.
Title: Egg Free Chocolate Cake or Whatever You Desire Cake
Ingredients:
- 2 1/4 plain flour
- 1/4 cocoa powder
- 2 baking powder
- 1 1/2 caster sugar
- 175 unsalted butter
- 1 milk
- 1 vanilla extract
- 2 vanilla bean paste
- 500 white vinegar
- 1/4 cream cheese
- 1 unsalted butter
- 2 vanilla extract
- powdered sugar
Instructions:
1. Note: for a differnt cake try this:
2. Vanilla variation Omit the cocoa and increase plain flour to 2 1/2 cups.
3. Coconut variation Omit the cocoa. Use 1 1/2 cups plain flour (instead of 2¼ cups) and add 1 cup desiccated coconut with the caster sugar.
4. to start:
5. Preheat oven to 180°C.
6. Grease and line the base of 2 x 20cm round cake pans with non-stick baking paper.
7. Sift together the flour, cocoa and baking powder into a large mixing bowl.
8. add the caster sugar and stir to combine.
9. Add the melted butter, milk, vanilla and vinegar and whisk until all ingredients are well combined and smooth.
10. Divide the batter between the prepared tins and place in preheated oven for 30 minutes or until golden and a skewer inserted into the centre of the cake comes out clean.
11. Set aside to cool for 10 minutes before turning out on a wire rack to cool completely.
12. When ready to serve, spread the top of one cake with some of the frosting, place second cake on top and spread remaining frosting over top and sides.
13. Cream cheese frosting:
14. Place cream cheese, butter and vanilla into a large mixing bowl.
15. Using electric hand beaters, beat until smooth.
16. Gradually add icing sugar and beat until well combined.
Title: Gobble Me Down Brandy Crescents
Ingredients:
- 2 sugar
- 4 ghee
- 1 brandy
- 6 self-raising flour
- 2 cashews
- icing sugar
Instructions:
1. Put sugar in a bowl.
2. Add ghee and mix well.
3. Add brandy and continue to mix.
4. Add maida and mix.
5. Add cashews and mix.
6. Refrigerate for 15-20 minutes.
7. Shape into half moons (crescents).
8. Bake for 15 minutes at 180 degrees celcius.
9. Remove from oven.
10. Cool.
11. Sprinkle icing sugar over the cookies.
12. Serve!
Title: Walnut Balls
Ingredients:
- 1/2 butter
- 1/2 confectioners' sugar
- 1/4 salt
- 2 1/4 flour
- 1 vanilla
- 1 walnuts
- 1 1/2 confectioners' sugar
Instructions:
1. Cream the 1/2 cup confectioners sugar and the butter and add 1 tsp vanilla, then add the walnuts.
2. Mix this with the flour and salt.
3. Form into small balls onto ungreased cookie sheet. Bake at 350°F 12-15 minutes.
4. Roll while hot into 1 1/2 cup confectioners' sugar and then let stand.
Title: Blueberry Lovers' Cobbler
Ingredients:
- 1/2 sugar
- 4 1/2 quick-cooking tapioca
- 1/4 ground allspice
- 4 fresh blueberries
- 2 all-purpose flour
- 1 sugar
- 1/3 baking soda
- 1/4 salt
- 1/4 nonfat milk
- 1/3 butter
- 1/3 sugar
- 3
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Combine the first three ingredients in a large bowl; add the blueberries and OJ and toss to coat - let stand for a few minutes and then spoon into a two quart baking dish coated with nonstick cooking spray.
3. In a mixing bowl, combine the flour, 1/3 cup sugar, baking soda and salt.
4. Combine the yogurt, milk and butter and stir into the dry ingredients until smooth; spread over the berry mixture.
5. Bake for 20 minutes and then sprinkle with one tablespoon sugar; bake 25-30 minutes longer or until golden brown.
Title: Warm Chocolate Cakes With Berries
Ingredients:
- 1 butter
- 8 instant espresso powder
- 1/2 eggs
- 4 granulated sugar
- 4 all-purpose flour
- 2/3 hazelnut-flavored liqueur
- 4 raspberries
- 3 strawberry
- 1 of fresh mint
- 1
Instructions:
1. Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.
2. In a small saucepan, bring to a boil 2 inches of water. In a large glass bowl, add butter, chocolate and espresso powder. Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted. Remove bowl from heat and continue to whisk until all chocolate has melted. Allow to cool slightly.
3. In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color. Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.
4. Preheat oven to 450 degrees F.
5. Divide the batter between the molds. Line a baking sheet with parchment paper. Place chocolate molds onto baking sheet and place in oven for 7 minutes. If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours. When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes. The top and sides should be cooked and dry and the inside will be runny.
6. Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds. Then lift 1 corner of the ramekin and the cake should slip out. Sprinkle about 1/2 teaspoon Frangelico over each cake. Spoon berries around the chocolate cake and garnish with mint. Serve warm.
Title: Caakiri (Couscous Pudding)
Ingredients:
- 2 couscous
- 1 evaporated milk
- 2 yogurt
- 1 sour cream
- 1/2 sugar
- 1/2 vanilla extract
- 1 nutmeg
- crushed pineapple
- mint
Instructions:
1. Prepare 2 cups of couscous according to package directions and allow to cool.
2. Combine evaporated milk, yogurt, sour cream, sugar, and vanilla. Stir yogurt mixture into couscous.
3. Add more sugar, to taste. Garnish as desired. Serve warm or chilled.
Title: Portuguese Orange Torte
Ingredients:
- 3/4 sugar
- 3 eggs
- 1 orange, juice and zest of
- 1 cinnamon
- 1/2 sugar
Instructions:
1. Preheat oven to 425.
2. Generously grease and flour (make sure you include the sides) of a 15x10x1 inch jellyroll pan.
3. With a mixer set at high speed, beat together the eggs and sugar for about 5 minutes, or until it is completely smooth and the sugar is dissolved.
4. Stir in orange juice, rind and cinnamon.
5. Pour into pan, and bake for 12-15 minutes, or until the mixture bubbles into hills and valleys, and the top is slightly brown in places.
6. While torte is cooking, spread a clean kitchen towel (slightly larger than the torte) on the counter and sprinkle the 1/2 cup sugar over the towel.
7. When the torte is done, remove from oven and run a knife around the edges to loosen it. Quickly turn it out onto the sugared towel and use the towel to roll it up from the shorter side.
8. Let stand, covered by the towel for about 3 hours, or until slicing and serving.
Title: Moms Rice Pudding
Ingredients:
- 6 milk
- 2/3 rice
- 2/3 sugar
- 1 vanilla extract
Instructions:
1. Combine Milk, Rice, and Sugar in large pot. Cook at medium heat until milk is not yet all absorbed.
2. (could take 45 minutes to 1 hour.
3. Half way through add the Vanilla.
4. Stir occasionally.
5. When almost done it may start scorching bottom of pot.
6. take off heat and pour into seperate bowls.
7. add cinnamon on top (optional).
8. refrigorate for few hours (best overnight).
Title: Butterscotch Dessert Sauce
Ingredients:
- 1 1/2 light brown sugar
- 1/4 water
- 4 butter
- 1/2
Instructions:
1. Boil sugar and water together to 234F on a candy thermometer or until a small amount of the mixture forms a soft ball when dropped in cold water.
2. Add butter and nut meats.
3. Serve immediately.
Title: Red Raspberry Cake
Ingredients:
- 2 red raspberries
- 1 raspberry gelatin powder
- 2 1/4 all-purpose flour
- 1 1/2 sugar
- 3 baking powder
- 1/2 salt
- 1/2 shortening
- 1 milk
- 3 eggs
- 1 miniature marshmallow
- vanilla ice cream
Instructions:
1. Combine raspberries and gelatin,set aside.
2. Sift together flour,sugar,baking powder and salt into a bowl.
3. Add shortening,milk and eggs.
4. Beat at low speed to blend.
5. Beat at medium speed 3 minutes until batter is smooth.
6. Arrange marshmallows in well greased 13x9x2 inch cake pan.
7. Pour batter over marshmallows.
8. Spoon raspberry mixture evenly over batter.
9. Bake in 350 oven for 50 minutes or until cake tests done.
10. Cool in pan.
11. Serve with whipped cream or ice cream.
Title: Hot Fudge Pudding
Ingredients:
- 1 1/2 flour
- 3 baking powder
- 1/4 salt
- 1 1/8 sugar
- 3 cocoa powder
- 3/4 milk
- 3 butter
- 1 walnuts
- 1 1/2 brown sugar
- 3 cocoa powder
Instructions:
1. to prepare BASE:
2. sift dry ingredients together
3. stir in milk and shortening; mix till smooth -- add nuts, if desired.
4. spread in a 13x9" baking pan and sprinkle with the topping.
5. to prepare TOPPING:
6. mix brown sugar and cocoa powder thoroughly --
7. after sprinkling over base -- cover entire batter with 2 5/8 cups boiling water.
8. bake at 350* for 40 minutes.
Title: Lemon-Thyme Shortbread Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 powdered sugar
- 1/4 cornmeal
- 1 thyme leaves
- 1 lemon peel
- 2 honey
- 3/4 butter
- 1
Instructions:
1. Preheat oven to 325°F in a large bowl stir together flour, powdered sugar, cornmeal, thyme, and lemon peel. Drizzle with honey; do not stir. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Knead dough until smooth; shape into a ball.
2. On an ungreased cookie sheet, pat mixture into a 9-inch square. Using a pastry wheel or sharp knife, cut into desired shapes; do not separate. If desired, sprinkle with coarse sugar. Bake 24 to 30 minutes or until bottom starts to brown and center is set.
3. Remove from oven. While warm, remove shortbread. Cool completely on cookie sheet on a wire rack. If desired, drizzle honey over each cookie before serving and garnish with thyme sprigs. Makes 36 servings.
4. To Store: Layer cookies between sheets of waxed paper in an airtight container. Store at room temperature for 2-3 days or freeze up to 3 months.
Title: Butterbeer Cupcakes (Vegan)
Ingredients:
- 1/3 apple cider vinegar
- 1/3 canola oil
- 1/2 vanilla
- 2/3 flour
- 1/3 baking powder
- 1 baking soda
- 1 salt
- 1 1/3
- 1
- 1/2
- 1/4
Instructions:
1. Whisk together milk and apple cider vinegar and set aside for a few minutes, to give the milk time to curdle.
2. Preheat oven to 325 degrees and line the cupcake tins.
3. Sift together the dry ingredients and set aside.
4. Combine all your wet ingredients, including the milk mixture, and mix well.
5. Add dry ingredients to the wet ingredients, bit by bit, mixing until no lumps remain.
6. Fill cupcake liners 2/3 of the way full.
7. Bake cupcakes for 20-22 minutes.
8. Butterscotch Frosting:
9. 1/2 cups margarine (or butter for non vegan recipe).
10. 1/4 cups cream cheese substitute (or cream cheese for non vegan recipe).
11. 1/2 cup butterscotch syrup.
12. 1 tbsp butter flavor.
13. 4-5 cups powdered sugar.
14. splash of cream soda.
15. Cream together butter and butterscotch.
16. Add in the cream cheese, vanilla and cream soda and cream together. Add the powdered sugar in batches until the frosting reaches your desired consistency.
17. putting the frosting in the fridge for 30-60 minutes will help the piping process.
18. pipe frosting onto completely cooled cupcakes.
Title: Oaty Rhubarb Crumble (Cobbler)
Ingredients:
- 1 rhubarb
- 3 1/2 sugar
- 1/3 plain flour
- 3/4 plain flour
- 1 porridge oats
- 1/3 butter
- 1/4 butter
- 1 sugar
- 1/4
Instructions:
1. Preheat the oven to 190 C/ 375 F/ Gas 5.
2. Place the rhubarb into an 8x8 oven dish, sprinkle with orange juice and 1/3 cup sugar and place in the oven for 20 minutes.
3. While it's in the oven, mix the flour and the oates in a large bowl.
4. Rub the butter into the flour and oates with your fingers until you have a crumbly mixture.
5. Add the 1/4 cup sugar to the crumble mix.
6. Remove the rhubarb from the oven and spoon the crumble on top.
7. Return to the oven and bake for 25 minutes until the top is golden.
8. Serve hot with custard or vanilla ice cream.
Title: Chocolate Cracklers
Ingredients:
- 1 flour
- 1 salt
- 1/2 baking powder
- 1 sugar
- 1 butter
- 1/2 vanilla
- 1 1/2 eggs
- 2
- 1 1/2
Instructions:
1. Preheat oven to 375°F.
2. Sift flour, salt and baking powder together and set aside.
3. Melt the chocolate over hot water. Remove from water and cool.
4. Combine the sugar, butter, and vanilla and beat till light and creamy. Beat in the eggs. Blend in the melted chocolate.
5. Add the flour mixture and mix well. Stir in nuts if using.
6. Drop by rounded tablespoonfuls on ungreased cookie sheets. Place whole walnut half on each, if desired.
7. Bake at 375 F for 10 minutes.
Title: Macadamia & Ginger Fingers
Ingredients:
- 125 unsalted butter
- 55 caster sugar
- 150 self-raising flour
- 1 ground ginger
- 90 unsalted butter
- 2 golden syrup
- 120 icing sugar
- 150 crystallized ginger
- 50
Instructions:
1. Preheat oven to 350ºF. Line a 9"x9" brownie pan with baking parchment, extending the paper just above the edges of the pan.
2. Beat the butter and sugar in a bowl with an electric mixer until light and fluffy. Add the flour and ground ginger; beat on low speed until just combined.
3. Spread evenly into prepared pan and bake for about 10-15 minutes or until lightly browned. Cool in pan.
4. For topping - combine butter, golden syrup and icing sugar in a small saucepan and stir over a medium heat until mixture is smooth, about 5 minutes. Stir in nuts and finely chopped crystallised ginger.
5. Spread hot macadamia topping evenly over cooled base. Return to oven and bake for about 10 minutes - the nuts should be just turning brown, keep an eye on them.
6. Cool in pan and then cut into fingers or squares.
7. TIP: recipe says to make sure the base is cooled to room temperature before spreading the hot nut/ginger topping over.
Title: Inbal Jerusalem Hotel Snowball
Ingredients:
- 200 vanilla bean
- 1 sugar
- 100 gelatin
- 3 cold water
- 8 mascarpone cheese
- 25 cream cheese
- 200 cream cheese
- 200 gelatin
- 100 cold water
- 8 sugar
- 40 cornflour
- 150 white chocolate
- 130
- 380
- 5
- 20
- 100
Instructions:
1. Combine gelatin with cold water
2. Combine cream, sugar and vanilla bean in a pot over medium heat– using a knife to split and remove the seeds. When combined, remove from heat.
3. Temper the egg yolks with some of the hot cream mixture, and then gradually combine the eggs and cream – stirring constantly so that the eggs do not scramble.
4. Add gelatin to the newly combined cream and egg yolks and mix well.
5. Using a mixer, whisk together all Mixer whisk together both cream cheeses and mascarpone until smooth. Combine with cream, eggs and gelatin, stirring slowly until the mix is a homogenous mixture.
6. Pour the mixture hemispherical silicone molds and freeze.
7. White Chocolate Coating - Combine gelatin with cold water.
8. Heat sweet condensed milk, cream, sugar and food coloring over medium heat. Once the mixture begins to boil, add cornstarch and let the mix return to a boil, stirring constantly.
9. Add gelatin and white chocolate, and stir until smooth.
10. Remove from heat, and allow mixture to cool until it is 40 degrees Celsius.
11. Place frozen hemispheres on a sheet tray, stacking two to form a full circle.
12. Carefully pour icing over frozen “Snowballs” and freeze until hardened.
Title: Chocolate Angel Pudding
Ingredients:
- 1 cream cheese
- 1/2 sugar
- 1/2
- 1
- 3 1/2
- 1
Instructions:
1. In a large bowl, combine cream cheese, sugar and flavoring, mixing until well blended.
2. Blend in chocolate.
3. Stir in cake cubes; fold in whipped cream.
4. Spoon into a 1-quart bowl.
5. Chill.
6. Garnish with sliced fruit and nuts, if desired.
Title: Patty Cakes - Egg, Dairy, Gluten, Nut and Soy Free
Ingredients:
- 125 caster sugar
- 125 eggs
- 2 gluten free baking powder
- 150 icing sugar
- 90
- 3
- 125
Instructions:
1. Preheat oven to 180°C ( 350°F )
2. Line 12 hole muffin trays or patty pans with paper cases.
3. Beat the margarine and sugar together using an electric mixer until light and fluffy. Add the eggs or the eg replacer. Beat well.
4. Sift the dry ingredients into a seerate large bowl. Fold the dry ingredients into the margarine alternately with the rice or soy milk.
5. Spoon the mixture evenly into the patty cases and bake for 15-20 minutes, or until just cooked. Allow to cool in trays 10 minutes before moving to a wire rack to cool.
6. Dust with the icing sugar or ice with a suitable icing or frosting.