lumicero/recipes-ing2inst huggingface dataset:
Title: Hershey's Bar Cake
Ingredients:
- 1 eggs
- 3 milk
- 1 instant vanilla pudding
- 1 Cool Whip
- 1 cream cheese
- 1 powdered sugar
- 1 pecans
- 1
- 4
- 1/2
Instructions:
1. Mix first 5 ingredients and bake at 350 in 4 round cake pans.
2. (I just used 2 cake pans twice. Who has four cake pans?) Bake according to cake mix directions.
3. Mix frosting ingredients together and add 4 grated Hershey bars with almonds and ½ cup pecans.
4. Ice between layers, top and sides.
Title: Fruktsoppa (scandinavian Fruit Soup)
Ingredients:
- 3/4 dried prune
- 3/4 cold water
- 6 cinnamon stick
- 1 lemon slices
- 2 quick-cooking tapioca
- 3 sugar
- 1 raisins
- 2 dried currant
- 1 tart apple
- 1
Instructions:
1. In a large 3-quart (or bigger) stainless steel or enamel saucepan, combine the apricots and prunes with the cold water and let soak for 30 minutes.
2. Next, add the cinnamon stick, lemon slices, tapioca and sugar to the pot, and bring to a boil; once boiling, reduce the heat and cover the pan; let simmer for 10 minutes (stir occasionally with a wooden spoon since the fruits can stick to the bottom of the saucepan).
3. After the 10 minutes are up, remove the cover and stir in the raisins, currants and apple slices; simmer for 5 more minutes (the apples should then be soft and tender; if not, simmer a wee bit longer).
4. Pour the soup mixture into a large serving bowl and let cool to room temperature.
5. When soup has cooled, fish out the cinnamon stick, cover the bowl, and chill in the refrigerator.
6. This dessert is served cold, in either dessert dishes or soup bowls; makes for a very light dessert.
Title: Fruit Crisp Topping Mix
Ingredients:
- 5 quick-cooking oats
- 5 brown sugar
- 5 all-purpose flour
- 2 ground cinnamon
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1 butter
- 1/4 margarine
Instructions:
1. Combine all ingredients in a large bowl.
2. Store in an airtight container.
3. CAN BE STORED IN A COOL DRY PLACE FOR UP TO ONE YEAR.
4. To make crisp: Place pie filling in 8 inch square pan.
5. Cut butter into 1 cup of topping mix until crumbly.
6. Sprinkle over fruit.
7. Bake at 350 degrees for 30-40 minutes or until golden brown.
Title: All Grown-Up Chewy Chocolate Chip Cookies
Ingredients:
- 1/2 unsalted butter
- 2/3 light brown sugar
- 1/2 granulated sugar
- 1/4 golden syrup
- 1 egg
- 1 vanilla extract
- 1/4 instant espresso powder
- 1/2 all-purpose flour
- 2 1/4 salt
- 1 1/8 baking powder
- 1/2 baking soda
- 1/4 bittersweet chocolate chips
- 1
Instructions:
1. Place a rack in the center of the oven and preheat to 375°F Line cookie sheets (not air cushion style) with parchment.
2. In a large bowl, cream together the butter, brown sugar, granulated sugar and golden syrup. Beat in the egg, vanilla, malted milk powder and espresso powder. Add the flour, salt, baking powder and baking soda; stir until thoroughly combined. Stir in the chocolate chips.
3. Drop the dough by rounded tablespoons (I use a #40 ice cream scoop) 3 inches apart onto prepared cookie sheets. Bake for 10 to 11 minutes, until golden brown at the edges; the center will appear slightly undercooked. Transfer entire sheet of baked cookies to a wire cooling rack. Cool for at least 10 minutes before removing the cookies from the parchment.
Title: Banana Brown Betty 1997 Joy
Ingredients:
- 1 1/2 graham crackers
- 1/4 sugar
- 6 butter
- 4 bananas
- 1 1/2 milk
- 1/2 vanilla bean
- 1 egg
- 1/4 sugar
- 1 flour
- 1 cornstarch
- 1/4 salt
Instructions:
1. Position rack in lover third of oven and preheat to 350°F.
2. Get 8x8 baking dish, 9 inch pie plate or 10x6 oblong baking dish.
3. Stir the graham crumbs, sugar and butter together. Press half of the crumb mixture into the bottom of the baking dish.
4. In a heavy saucepan, bring the milk and vanilla bean to a simmer. If using vanilla extract, add last.
5. Mix in a bowl the egg, cusgar, flour, cornstarch and salt.
6. Remove vanilla bean, if using. Gradually whisk half of the milk into the egg mix. Then mix this back into the milk in the pan.
7. Cook, whisking constantly and scraping the bottom and sides of the pan over medium heat until the center bubbles and the mixture has thickened.
8. Remove from heat and stir for another minute to cool. Add vanilla extract now if not using the bean.
9. Fold bananas into the hot custard.
10. Spoon the banana mixture evenly over the crumbs and cover with the remaining crumb mixture.
11. Bake until the top has browned and the filling is warm, 25-30 minutes.
12. Let cool on a rack for 20 minutes before serving.
13. Spoon into bowls and serve.
14. You can top with vanilla ice cream, a fresh strawberry sauce or something you like with it.
Title: Passionfruit Shape
Ingredients:
- 5 cornflour
- 1 egg
- 2 1/2 milk
- 1/2 sugar
- 1 butter
- 4 passion fruit
Instructions:
1. Blend cornflour with a little of the milk to make a paste.
2. Place remainder of milk and sugar in a saucepan and bring to the boil.
3. Stir in the cornflour paste and cook for 3 minutes while stirring.
4. Add the butter and egg yolk, and stir and cook the mixture gently for 1 minute.
5. Fold in the stiffly beaten egg white and then the passionfruit pulp.
6. Pour into a wet mould, cool, cover and chill until set.
7. Unmould to serve and serve with custard, cream, ice cream and/or extra passionfruit pulp.
Title: Pumpkin Cookies
Ingredients:
- 2 sugar
- 2 pumpkin
- 1 eggs
- 2 brown sugar
- 1/2 salt
- 1 baking powder
- 2 cinnamon
- 2 baking soda
- 1 nutmeg
- 1 allspice
- 1/2 vanilla
- 2 raisins
- 2 black walnut
- 1 plain flour
- 4
Instructions:
1. Preheat oven to 350°F.
2. Cream together the Crisco, sugar, and brown sugar together until smooth.
3. Add remaining ingredients except the flour; mix until well blended.
4. Add the flour a cup at a time.
5. Drop by heaping teaspoonful onto cookie sheets.
6. Bake cookies 12 to 15 minutes; let cool.
Title: Panna Cotta With Roasted Figs and Balsamic
Ingredients:
- 4 gelatin
- 4 heavy cream
- 1 sugar
- 2 sugar
- 1 vanilla bean
- 1 fig
- 1/4
Instructions:
1. In a small bowl, submerse the gelatin sheets in cool water to soften.
2. In a small saucepan combine the cream and 1 cup sugar. Slit the vanilla bean lengthwise and scrape the seeds. Add the seeds and the hull of the vanilla bean to the saucepan. Whisk to combine. Bring the mixture to a boil and turn off immediately. Remove the softened gelatin sheets from the cool water and whisk into the hot cream mixture. Remove and discard the vanilla bean. Pour immediately into serving dishes and refrigerate for 2 to 3 hours or overnight.
3. Preheat the oven to 350 degrees F. Toss the figs together with the remaining sugar and balsamic. Let macerate for about 15 minutes. Roast in the preheated oven for 15 minutes or until the figs are soft and the sugar and balsamic have started to caramelize on the figs.
4. Top the panna cotta with the roasted figs.
Title: Soda-Pop Cake
Ingredients:
- 1 eggs
- 1 1/2
- 3
Instructions:
1. Mix cake, pop and eggs as directed on cake mix.
2. Add food coloring to deepen color if wanted.
3. Pour into a greased and floured 9x13-inch pan.
4. Bake at 350º for 25 to 30 minutes, or until done.
Title: Pistachio Nut and Orange Cookies
Ingredients:
- 500 butter
- 1 egg
- 440 sugar
- 1 pistachio nuts
- 100 orange
- 1 all-purpose flour
- 500
Instructions:
1. PREHEAT OVEN 160oC.
2. CREAM BUTTER & SUGAR BEAT IN EGG & ORANGE OIL (OR ORANGE FLAVOURING), MIX IN LIGHTLY CHOPPED PISTACHIO NUTS, GRATE THE ZEST OFF THE ORANGE AND ADD TO MIXTURE, ADD FLOUR,MIX UNTIL COMBINED, ROLL INTO 60 G COOKIES BAKE , FOR APPROX 20 MINS, COOL AND STORE IN SEALED CONTAINER,.
3. TO SERVE DUST WITH ICING SUGAR.
4. I sell a lot of these at my Cafe, you can change the flavouring to Lavender and Cashew nut. Happy Baking.
Title: Springerli
Ingredients:
- 4 eggs
- 2 1/4 sugar
- 4 flour
- 3 anise seed
- 2
Instructions:
1. Beat eggs and sugar until light and fluffy. Drizzle in anise oil when nearly complete.
2. Add flour gradually until dough is stiff.
3. Roll out 1/8 in thick and use a springerli mold if available.
4. Cut and let dry 10 hrs or overnight.
5. Bake on greased pans sprinkled with anise seed.
6. Bake for 15 minutes at 325°F.
7. Cookies will be soft when very fresh, but hard within 24 hours. Store in Airtight can for 3-4 weeks and they will soften slightly. These are often made the weekend after Thanksgiving for consumption at Christmas.
Title: Grandma Dorothy's Sugar Cookies
Ingredients:
- 1 butter
- 1 powdered sugar
- 1 granulated sugar
- 1 eggs
- 2 vanilla
- 1 flour
- 4 flour
- 4 cream of tartar
- 1 baking soda
- 1 salt
- 1
Instructions:
1. Cream butter, oil and sugars.
2. Mix in eggs and vanilla.
3. In a separate bowl stir dry ingredients together and then mix into wet ingredients,.
4. Chill at least 4 hours, better if chilled over night.
5. Roll out very thinly (1/4") and cut with cookie cutters. Use powdered sugar instead of flour for rolling to avoid a burnt flour taste on cookies.
6. Bake at 350 for 8-10 minute or until browned.
7. Parchment paper recommended for baking.
8. Prep time doesn't include chilling.
Title: Pumpkin Spice Bars
Ingredients:
- 4 eggs
- 1 3/4 sugar
- 1 solid pack pumpkin
- 2 all-purpose flour
- 2 baking powder
- 2 salt
- 1 pumpkin pie spice
- 2 raisins
- 1
Instructions:
1. Preheat oven to 350*.
2. In mixer, beat eggs until frothy.
3. Add sugar and continue beating 2 minutes.
4. Blend in oil and the canned pumpkin.
5. Sift dry ingredients together (over the raisins) and fold dry mixture into the egg mixture.
6. Do not over-mix.
7. Pour into a greased and floured 13 x 9" pan.
8. Bake for 35 to 40 minutes or until done throughout.
9. Cool on rack, then cut into 24 squares.
10. For variety, top each square with a toasted walnut half.
Title: Patricia Ballard's Sweet Potato Pie
Ingredients:
- 1 1/2 sweet potatoes
- 1/2 sugar
- 4 butter
- 2 eggs
- 1/2 evaporated milk
- 1 1/2 vanilla extract
- 1 1/2 ground cinnamon
- 1 1/2 ground nutmeg
- 1 salt
- 1 baking powder
- 1 water
- 1
Instructions:
1. Preheat oven to 350 degrees. Place peeled sweet potatoes, cut into 1 1/2 inch chunks, in a medium saucepan; add cold water to cover.
2. Bring to a boil, reduce heat and simmer until tender, about 15 minutes. Drain. Puree in a blender or food processor until smooth.
3. Add sugar, butter and 2 large eggs; puree.
4. Add evaporated milk, vanilla extract, ground cinnamon, nutmeg, salt and baking powder. Pulse to combine.
5. Pour into 9-inch pie crust. Lightly beat 1 large egg white with 1 tablespoon water and brush on edges of crust. Bake 55 to 60 minutes or until filling is set. Cool completely.
Title: Pineapple Rice
Ingredients:
- 1 rice
- 2 pineapple
- 6 butter
- 3/4 brown sugar
- 3/4
Instructions:
1. Preheat oven to 350F degrees.
2. Boil rice.
3. Place 1/3 of rice in bottom of buttered baking dish.
4. Cover with half of the pineapple, half the brown sugar, and half of the butter.
5. Repeat with next 1/3 of rice and second half of pineapple, brown sugar and butter.
6. cover with last 1/3 of rice and pour over pineapple juice.
7. Bake covered for 30 minutes.
Title: Apple Mazurek
Ingredients:
- 1/2 butter
- 1 sugar
- 3 heavy cream
- 2 flour
- 1 egg
- 1/4 salt
- 2 sugar
- 1 water
- 12 sliced apples
- 1 lemon, zest of
- 1
Instructions:
1. Apple topping: Boil sugar, water, and lemon juice to thick syrup.
2. Add apple slices and boil slowly until glossy.
3. Add grated rind.
4. Cool while baking pastry base.
5. Mazurek base: Sift together all dry ingredients.
6. Cut butter into flour until crumbly.
7. Mix beaten egg with cream and add to flour mixture.
8. Mix together lightly with hand and spread on buttered cookie sheet.
9. Bake for 20 minutes in a preheated 350 degree oven.
10. Remove from oven and cover with apple topping.
11. Bake 20 minutes longer.
12. When cool can be decorated with powdered sugar glaze and chopped nuts, if desired.
13. Cut into 1x2 inch pieces.
Title: Grandma Sally's Cranberry Salad
Ingredients:
- 1 1/2 water
- 1 Jello gelatin
- 2 cranberry sauce
- 1 mandarin oranges
- 1 crushed pineapple
- 1/2 walnuts
- 8 cream cheese
- 2 milk
- 1 sugar
Instructions:
1. Heat water to boiling, add jello & dissolve. Add cranberries & dissolve as well. Remove from heat. Stir in mandarin oranges, pineapple & nuts. Stir till well combined. Pour into decorative mold or casserole dish. Place in refrigerator to firmly set, best if overnight.
2. TOPPING - Mix all ingredients together and beat until well blended. Place a dollop on each serving.
Title: Goody Glaze
Ingredients:
- 1 powdered sugar
- 2 butter
- milk
Instructions:
1. Mix melted butter into powdered sugar.
2. Add enough milk, cream, or half and half to reach desired glaze consistency. Mix until smooth.
3. Spread or drizzle over cookies, muffins, cakes, etc.
4. YUM!
Title: Blueberry Lemon Loaf
Ingredients:
- 1/3 butter
- 1 sugar
- 3 lemon juice
- 2 eggs
- 1 1/2 all-purpose flour
- 1 baking powder
- 1 salt
- 1/2 milk
- 2 lemon zest
- 1/2 walnuts
- 1 fresh blueberries
- 2 frozen blueberries
- 1 lemon juice
- 1 butter
- confectioners' sugar
Instructions:
1. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Fold in lemon zest, nuts, and blueberries. Pour batter into greased loaf pan. Bake at 350 for 60 to 70 minutes.
2. GLAZE.
3. Combine all ingredients mix well. Drizzle over bread.
Title: Souskluitjies (South African Dumplings in Custard Sauce)
Ingredients:
- 1 cake flour
- 2 baking powder
- 1/2 salt
- 1 butter
- 1 egg
- 1/2 milk
- 1/2 butter
- 2 milk
- 2 sugar
- 1 eggs
- vanilla extract
Instructions:
1. Sift the dry ingredients together and mix in the butter with fingers till it resembles breadcrumbs. Mix egg and milk and add to above. Boil water (must be about 2 inches deep) with a pinch of salt in a casserole with a lid. Use a teaspoon dipped in boiling water to put spoonfuls of the dough into the boiling water. Cover with tight fitting lid and cook slowly for 10 minutes (don't peek, as this will cause the dumplings to deflate and become rubbery). Remove from heat. With a slotted spoon, remove from cooking liquid and put into a serving bowl. Put dots of butter on top. Sprinkle a lot of cinnamon sugar over and serve with vanilla custard.
2. Make the Vanilla Custard Sauce: Beat all the ingredients well together. Put in a small saucepan over low heat and cook, whisking constantly until it thickens; but do not allow it to boil, or it will instantly curdle.
Title: Eggnog Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 3 1/2 baking powder
- 1 salt
- 1 nutmeg
- 1/4 ginger
- 1/2 shortening
- 1 milk
- 1 eggs
- 3
Instructions:
1. Heat oven 350 degrees.
2. Grease and flour 2 round layer pans, 8 inches.
3. Combine all ingredients into a large mixer bowl.
4. Blend on low speed until all is mixed well.
5. Pour batter into pans and bake for 35-40 minutes.
6. Cool and top with cool whip and garnish with nutmeg.
Title: Fruit Salsa Romanoff
Ingredients:
- 1/4 - 1/3 sugar
- 1/3 raspberries
- 2
Instructions:
1. Mix together sugar, orange juice and liqueur, adjusting the amount of sugar according to the sweetness of the fruit.
2. Put the fruit in a bowl, pour the marinade over it and stir gently.
3. Chill for at least 1 hour, stirring occasionally.
Title: Zimtsterne (Cinnamon Star Cookies)
Ingredients:
- 300 caster sugar
- 100 flour
- 50 cinnamon
- 2 salt
- 2 caster sugar
- 1 milk
- 1
- 200
Instructions:
1. In a bowl mix dry ingredients for dough.
2. Add egg whites and knead until a still sticky dough is formed.
3. Wrap into cling film and put into the fridge for at least one hour. I always leave it in the fridge for 2 - 4 hours.
4. Near the end of cooling time preaheat oven (170 C) and make meringue glaze.
5. For meringue glaze beat egg white with salt until stiff. While still beating add caster sugar by and by to make meringue.
6. The meringue should have a consistency that you can spread it with a brush onto the dough later. It should have a more creamy consistency, so that it will stick on the dough and not running down.
7. Add just a little milk to get the right consistency. Depending on the egg white you may need about 1 to 3 tablespoons.
8. Line out baking trays with parchment paper.
9. Get the dough out of the fridge and roll it out between two layers of parchment papers or cling film. The dough sould be a bout 1 cm thick.
10. Method ONE for making cinnamon stars (easy way): Using a star cutter cut out the stars and place them on the baking tray. With a brush spread meringue glaze on the cookies.
11. Method TWO for making cinnamon stars (tricky way): After you have rolled out the dough spread a thin layer of the meringue glaze on the dough. Now you need a star cutter which can be opened. These are available in Germany. When you can open the cookie cutter you avoid touching the glaze, because the dough has the tendency to stick to the cutter. Put the stars on the tray. Knead the rest of the dough again and add some grounded almonds, so that the dough is not too sticky. Repeat the steps of making the stars.
12. Bake the cookies for about 10 - 12 minutes. Watch them carefully, because the meringue should not be browned.
13. Take them out and let cool completely. Store them in airtight container. The cookies get better and better, because the flavours blended over time, but I you have to find a good hidout.
14. NOTE on egg size: egg size is important here, because it determines the stickyness. My recipe is based on an egg size of 54 - 63 g per egg.
15. Custom yield is a guess.
16. Time to make does NOT include cooling time.
Title: Mango Blueberry Trifle
Ingredients:
- 1 Chez Panisse Almond Cake
- 2 Lenotre Pastry Cream
- 6 mangoes
- 4 blueberries
- 1 passion fruit puree
Instructions:
1. Cut almond cake into 4 layers.
2. Line the bottom of a glass bowl with one layer of cake, spread on 1/2 cup pastry cream, top with 1/4 of the mangoes, blueberries and sweetened passionfruit puree.
3. Add another layer of cake and repeat the layering process until done.
4. Cover with plastic wrap and refrigerate for 1 hour.
5. Spoon out to serve.
Title: Cranberry Shortbread Bars
Ingredients:
- 8 fresh cranberries
- 2/3 granulated sugar
- 3 water
- 2 all-purpose flour
- 2 cornstarch
- 1/4 salt
- 1 unsalted butter
- 1/3 light brown sugar
- 1 vanilla extract
Instructions:
1. Preheat oven to 375 degrees and place the wire oven rack in the center of the oven. Butter (or spray) a 9x9 inch pan.
2. Cranberry Filling: In a medium sized saucepan, place all the ingredients. Over medium heat, cook the ingredients until boiling. Continue to boil the filling until it becomes thick and syrupy, about 5 minutes. Remove from heat and let cool while you make the shortbread.
3. Shortbreads: In a separate bowl, whisk the flour, cornstarch and salt. In the bowl of your electric mixer (or with a hand mixer) beat the butter until smooth (1 minute). Add the sugar and beat until smooth (2 minutes). Beat in the vanilla. Gently stir in the flour mixture just until incorporated.
4. Evenly press two-thirds of the shortbread into the bottom of the prepared pan. Then evenly spread the cranberry filling over the shortbread base, leaving a 1/4 inch border.
5. With the remaining shortbread dough, using your fingers crumble it over the top of the cranberry filling. Then lightly press the dough into the filling.
6. Bake in a preheated oven for about 30 minutes, or until golden brown on top. Remove from the oven, place on a wire rack, and while hot, cut into 16 squares. Allow to cool completely in pan. Makes about 16 bars.
Title: Banana Split Cream Puffs
Ingredients:
- 1 water
- 1/2 butter
- 1 all-purpose flour
- 1/4 salt
- 4 eggs
- 12 vanilla ice cream
- 1 fresh strawberries
- 2 bananas
- 8 pineapple tidbits
- 1/2
Instructions:
1. Preheat oven to 400 degrees.
2. In a saucepan over medium heat, bring water and butter to a boil.
3. Add flour and salt all at once; stir until a ball forms.
4. Remove from heat and let stand 5 minutes.
5. Add eggs, one at a time, beating well after each addition.
6. Beat until mixture is smooth and shiny, about 3 minutes.
7. Drop by rounded tablespoonfuls onto a greased baking sheet.
8. Bake at 400 degrees for 30-35 minutes or until golden brown.
9. Transfer to wire rack.
10. Immediately split puffs open; remove tops and set aside.
11. Discard soft dough from inside.
12. Cool puffs.
13. Fill each with a scoop of ice cream.
14. Top with fruit.
15. Drizzle with hot fudge sauce.
16. Replace tops and serve immediately.
Title: Spiced Apple and Almond Cake
Ingredients:
- 1 granny smith apple
- 1 lemon juice
- 3 water
- 1 1/2 all-purpose flour
- 1/2 whole wheat flour
- 2 baking powder
- 1 baking soda
- 1/2 butter
- 1/2 light brown sugar
- 2 eggs
- 1/2 ground cloves
- 1/4 ground cinnamon
- 1/4 ground nutmeg
- 1 skim milk
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350°F
2. Grease an 8-inch round cake pan and line the bottom with waxed paper.
3. Place all ingredients in a food processor or mixer bowl. Blend for a few seconds until thoroughly combined.
4. Spoon the batter into prepared pan.
5. Bake 50 to 60 minutes or until a skewer in the center comes out clean.
6. Cool in the pan 10 minutes before turning out on to a wire rack to cool completely.
7. Cut into slices.
Title: Hot Fudge Pudding
Ingredients:
- 1 all-purpose flour
- 2/3 granulated sugar
- 2 baking powder
- 1/2 salt
- 1 ground cinnamon
- 1/2 butter
- 1/2 vanilla extract
- 2 brown sugar
- 1 vanilla ice cream
- 1
Instructions:
1. Preheat oven to 350 degrees F. and grease an 8" X 8" glass baking dish or shallow 2 quart casserole.
2. In a medium bowl, combine flour, granulated sugar, baking powder, salt, cinnamon and 1/4 a cup of the cocoa. Whisk in milk, butter, and vanilla just until smooth. Spread batter into the baking dish.
3. In a small bowl mix the brown sugar and the remaining 1/4 cup cocoa; sprinkle evenly over batter.
4. Carefully pour 1 1/2 cups boiling water over mixture in baking dish; do not stir.
5. Bake 30 minutes (batter will separate into cake and pudding layers). Cool in pan on wire rack 10 minutes. Serve warm in dessert bowls with vanilla ice cream if you like.
Title: Banana Surprise Cupcakes
Ingredients:
- 1 3/4 flour
- 1 sugar
- 2 baking powder
- 1/4 salt
- 3/4 milk
- 2 bananas
- 1/2 vanilla
- 1 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 350F and line 12 muffin cups.
2. Mix dry ingredients.
3. Add oil, milk and vanilla; stir until the mixture starts comes together.
4. Mix in mashed bananas; do not over mix.
5. Fill muffin cups 1/3 full, place a few chocolate chips in center of each muffin, and then cover with remaining batter.
6. Bake on center rack about 30 minutes (toothpick comes out clean).
7. If making chocolate chip cupcakes, mix in 1 cup chocolate chips with the bananas, and mini cupcakes take about 13 minutes to bake.
Title: Passover Coconut Macaroon Torte (Bert Greene)
Ingredients:
- 4 salt
- 1 sugar
- 1/2 light rum
- 3 sweetened flaked coconut
- 1 1/2 matzo meal
- 1/4 lemon zest
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Lightly grease a 9" round cake pan, and sprinkle it with matzo meal; shake out the excess. Set aside.
2. Beat egg whites with salt until soft peaks form. Gradually add 1/2 cup of sugar, 2 tablespoons at a time, and beat until stiff and shiny. Then beat in the rum or apple juice.
3. Combine coconut, almonds, superfine matzo meal, and lemon zest in a bowl and fold into the egg whites. Spread in the prepared pan and bake at 350 degrees until the top is light brown, about 20 minutes. Cool in the pan.
4. To serve, sprinkle fruit with about 1/4 cup sugar to create juices, to taste. Unmold the torte onto a platter and place fruit on top.