lumicero/recipes-ing2inst huggingface dataset:
Title: Gingerbread Men in a Bubble Bath
Ingredients:
- 3/4 butter
- 1 light brown sugar
- 3 molasses
- 2 eggs
- 2 flour
- 2 powdered ginger
- 1 cinnamon
- 1/8 nutmeg
- 1 baking soda
- 2 cornstarch
- 8 cream cheese
- 3/4 powdered sugar
- 1/2 brown sugar
- 1/4 cinnamon
- 1/4 powdered ginger
- 2
- 1
Instructions:
1. For the Bath Tub Tart Shells and Gingerbread Men:
2. For the wet ingredients, using a stand mixer, add butter and brown sugar then mix; add eggs and molasses then mix.
3. For the dry ingredients, in a bowl, combine flour, ginger, cinnamon, nutmeg, baking soda, cornstarch; mix thoroughly.
4. Combine the dry ingredients with the wet ingredients in the stand mixer.
5. Form small, golf-ball sized shapes, and place them into a small muffin pan; pressing with your fingers to form cups (aka bathtubs); bake at 350F for 15 minutes.
6. Using the other portion of the dough, flatten and roll into an even sheet; press the gingerbread man cookie cutter and carefully place the men on to a baking sheet lined with parchment paper; bake at 350F for 5-6 minutes; after cooling, pipe white icing to form the eyes, mouth, buttons, cufflinks.
7. For the Bubble Bath Frosting:
8. In a stand mixer, add cream cheese, powdered sugar, brown sugar, cinnamon, ginger, and eggnog; mix well.
9. For the assembly:
10. Pipe little round waves into the gingerbread cups (aka bathtubs).
11. Place one gingerbread man into the bathtub.
12. Add red and green sprinkles.
Title: Mandarin Orange & Pineapple Salad
Ingredients:
- 1 mandarin oranges
- 1 pineapple chunks
- 2 large curd cottage cheese
- 1 Cool Whip
- 1 vanilla
- 1 orange gelatin
- 1/4 pecans
- 1/4 coconut
Instructions:
1. Combine first 5 ingredients.
2. Sprinkle gelatin over mixture and stir well.
3. Spoon mixture into a 13x9x2-inch dish.
4. Combine pecans and coconut; sprinkle over salad.
5. Chill 6 hours or overnight.
Title: Devil's Food Cupcakes With Red Buttercream
Ingredients:
- 1 boiling water
- 3/4 vanilla extract
- 1/2 all-purpose flour
- 1 baking soda
- 2 salt
- 1 1/4 unsalted butter
- 1/2 dark brown sugar
- 1 granulated sugar
- 1 1/4 eggs
- 3/4 confectioners' sugar
- 4 unsalted butter
- 4 vanilla extract
- 10
- 4
- 1 -2
Instructions:
1. Preheat the oven to 350 F, and position a rack in the middle of the oven. Line cupcake tins with paper liners.
2. In a bowl, whisk together the boiling water and cocoa powder until smooth. Whisk in the milk and vanilla extract. In a separate bowl, sift together the flour, baking soda and salt.
3. In the bowl of mixer with the paddle attachment, beat together the butter and both sugars until light and fluffy. Beat in the eggs one at a time, beating well after each addition. Add in the flour mixture and the cocoa mixture to the creamed butter, alternating between the dry and wet ingredients, and making sure to begin and end with the flour mixture. The batter may look slightly curdled, but don't worry, this is what you want! Mix together only until just combined.
4. Divide the cake batter evenly among the cupcake tins. Bake for about 20-25 minutes or until a tooth pick inserted into the center of the cupcakes comes out clean. Set the cupcake tins on wire racks, and allow the cupcakes to cool in the tins for about 5 minutes before removing them.
5. In the bowl of mixer with the paddle attachment, beat together the confectioner's sugar and butter until the mixture begins to come together. Lower the mixer speed, and add in the milk and vanilla extract. Increase the mixer speed to high, and beat the frosting until it is light and fluffy, about 5 minutes. Add enough food coloring to turn the frosting a bright shade of red. Frost the cupcakes with a large round tip ( Ateco 807 ).
Title: Cinnamon Raisin Bread Pudding with Orange Butterscotch Sauce
Ingredients:
- 8 apples
- 2 eggs
- 6 granulated sugar
- 3 brown sugar
- 1 1/2 heavy cream
- 1/4 vanilla
- 1 cinnamon
- 1 butter
- 1 unsalted butter
- 1/2 brown sugar
- 2 orange
- 2 heavy cream
- 1/4
- 1
- 1/4
Instructions:
1. ------CinnamonRaisin Bread Pudding-----------.
2. Peel and cube the apples.
3. In a saute pan melt the butter, then add the apple cubes and brown sugar and saute until soft.
4. Remove from heat.
5. In a 10" x 8" pan, layer bread cubes and apple cubes.
6. In mixing bowl, combine egg yolks, whole eggs, cream, milk, sugar, vanilla and cinnamon and beat well.
7. Pour mixture over bread and apple cubes and allow to sit 15 minutes.
8. Place pan with apples and bread in a larger pan and fill with water to 1" of the top.
9. Back in 350-degree oven for 35 minutes or until knife comes out clean.
10. Allow to cool, then cut into squares and serve with Orange Butterscotch Sauce, you may also drizzle with melted vanilla ice cream.
11. ----------OrangeButterscotch Sauce------------.
12. In sauce pan melt butter, then add brown sugar and allow to bubble.
13. Add orange liqueur and fresh orange juice and allow to reduce to half.
14. Add heavy cream and reduce until lightly thickened.
Title: Chocolate Potato Cake
Ingredients:
- 1 mashed potatoes
- 2 all-purpose flour
- 1 baking soda
- 1 baking powder
- 8 butter
- 4 margarine
- 2 sugar
- 4 eggs
- 3/4 buttermilk
- 1 vanilla
- 1 salt
Instructions:
1. Place all ingredients, except the chocolate, in a large bowl. With an electric mixer on low speed, mix until well blended, occasionally scraping the bowl with a spatula. Then beat at medium speed for 4 minutes. Add chocolate and blend throughly.
2. Butter a 9x13-inch baking pan. Pour batter into pan. Bake in a preheated 350 oven for 45 minutes, or until a toothpick pushed into the centre comes out clean.
3. Or bake in three 9-inch layer pans for 20 minutes, or until thoothpick comes out clean.
4. Let stand for 10 minutes; remove from pans and cool on a wire rack. Ice as desired.
Title: Almond Streusel Shortbread
Ingredients:
- 1/4 light brown sugar
- 1 1/2 flour
- 1 1/2 toasted wheat germ
- 1/2 cinnamon
- 1 1/2 butter
- 3 butter
- 10 light brown sugar
- 1/2 flour
- 1/2 toasted wheat germ
- 1 1/2
- 1/2
- 2/3
Instructions:
1. Preheat oven to 325°F.
2. STREUSEL: Combine the brown sugar, flour, wheat germ, and cinnamon in a bowl.
3. Cut in the butter to form crumbs.
4. Add sliced almonds; cut in until evenly distributed.
5. SHORTBREAD: Cream the butter and brown sugar until creamy.
6. Add almond extract; blend well.
7. In a small bowl, combine the flour, wheat germ, and almonds; add to butter mixture in two parts.
8. Mix well.
9. Divide dough in half; pat each half into an 8" circle on ungreased cookie sheets.
10. Spoon the steusel over the shortbread, pressing it in with your fingers.
11. Cut each circle into 12 wedges; separate them slightly.
12. Bake 18-20 minutes, or until lightly browned.
13. Cool for 3 minutes on the cookie sheets; remove cookies to wire racks and cool completely.
Title: Fran's Apple Cake With Caramel Sauce
Ingredients:
- 1/2 butter
- 2 sugar
- 2 eggs
- 2 flour
- 1 baking powder
- 3/4 baking soda
- 1/2 salt
- 1/2 nutmeg
- 1/2 cinnamon
- 3 apples
- 1 1/2 sugar
- 1/2 butter
- 1/4 evaporated milk
- 1/4 vanilla extract
- 1/2
Instructions:
1. Cream butter and sugar until light and fluffy.
2. Beat in eggs one at a time.
3. Sift together flour, baking powder, baking soda, salt, nutmeg and cinnamon.
4. Add to butter mixture.
5. Stir in apples and nuts, if desired.
6. Bake in greased bundt pan for 65-70 minutes at 325°.
7. For sauce, heat sugar, butter and evaporated milk over medium heat.
8. Add extract.
9. Chill.
10. Pass sauce with cake.
Title: Lebanese Baklava ( Custard)
Ingredients:
- 1 phyllo pastry sheet
- 3/4 butter
- 3 milk
- 1/3 sugar
- 1/2 vanilla
- 1/4 salt
- 1/2 semolina
- 2 2/3 sugar
- 2 water
- 2 lemon juice
Instructions:
1. Preheat oven to 350 F after the filling has been prepared.
2. Divide the pastry into 2-equal parts.
3. Lay 1 sheet on a well-buttered 11 x 16 inch baking pan.
4. Brush surface generously with melted butter.
5. Lay second sheet on top of first and butter.
6. Repeat until half of the pastry sheets have been used.
7. Cover unused half of pastry sheets with a kitchen cloth to prevent from drying.
8. Prepare the filling: Over medium heat bring milk, sugar vanilla and salt to a boil in a saucepan.
9. Add fine grain semolina by sprinkling in a little at a time, stirring constantly until the mixture thickens and the fine grain semolina is well cooked.
10. Spread the cool semolina mixture evenly over the entire surface of pastry sheets.
11. Again build up the remaining half of the pastry sheets, buttering each surface generously.
12. Pour the remaining butter over the top.
13. With a knife partially cut top layer of pastry into squares to let steam out.
14. Bake for 40 to 45 minutes or until light golden.
15. While the baklava is cooking prepare syrup: Place sugar, water, and lemon juice in a saucepan.
16. Cook over medium heat, stirring constantly, until sugar is dissolved.
17. Bring to a boil and simmer for 15 minutes without stirring.
18. Remove from heat and allow to cool.
19. Remove baklava from oven.
20. Pour off all excess butter by tilting the pan.
21. Cook for 10 minutes after brushing surface lightly with some of the drained butter.
22. Pour syrup over a little at a time, until all is absorbed.
23. Allow to cool for several hours.
Title: Jamie's Orange and Almond Torte
Ingredients:
- 100 butter
- 225 vanilla essence
- 225 eggs
- 1 oranges
- 3 polenta
- 2 baking powder
- 225 salt
- 1 creme fraiche
Instructions:
1. Preheat the oven to 190 C or 375 F.
2. Butter and flour a 9 inch springform cake tin.
3. Beat the butter until it becomes pale and soft.
4. Pour in the sugar and beat until light and creamy.
5. Stir in the almonds and vanilla.
6. Add the eggs one at a time, beating thoroughly before adding the next one.
7. Zest and juice the oranges and fold into the batter, along with polenta, baking powder and salt.
8. Spoon into the buttered cake tin.
9. Bake for 30-35 minutes or until golden brown.
10. Serve with creme fraiche and a drizzling of almond liqueur.
Title: Oreo Turkeys (Thanksgiving Snack)
Ingredients:
- 2
- 1
- 4 -6
Instructions:
1. Take 1 oreo apart. This will be the base.
2. Place the whole oreo on its side on the base, so that it sticks to white of the oreo.
3. In front of the oreo on its side, place a malted-milk ball for the turkeys head.
4. Place candy corn, points down, in between the oreo cookie that is standing on it's side.
5. Use icing for eyes and waddle if you want.
Title: Black Bean Brownies (Low-Carb, Low GI, Gluten Free)
Ingredients:
- 1 black beans
- 1/3 cocoa powder
- 1/3 vanilla extract
- 1 canola oil
- 2 instant coffee granules
- 1/2 baking powder
- 1 egg
- 1 walnuts
- 2
- 1/4
Instructions:
1. Preheat oven to 350 degrees, and grease a 12-cup muffin tin.
2. Combine the first seven ingredients (beans through baking powder) in a blender or food processor until smooth.
3. Stir in the egg, chocolate chips, and walnuts (if desired).
4. Pour into muffin tin, bake at 350 for 20 minutes.
5. Cool for 10 minutes before serving.
6. ** to make Vegan brownies, replace the egg with a flax egg, and chocolate chips with Vegan chocolate chips.
Title: Lemon Cookies II
Ingredients:
- 3/4 unsalted butter
- 2/3 sugar
- 2 lemons
- 1 egg
- 1 vanilla extract
- 1/4 salt
- 2 flour
- powdered sugar
Instructions:
1. Place butter in a large bowl and beat with an electric mixer until fluffy.
2. Add sugar and lemon peel, beating well.
3. Add egg, vanilla extract, and salt.
4. Continue beating until well blended.
5. Gradually add flour, a cup at a time, beating well after each addition.
6. Divide dough in half. Wrap each half in plastic nd refrigerate until firm, about 30 minutes to an 1 hour.
7. Preheat oven to 375°F.
8. On a floured pastry cloth or well floured surface, roll out half of the dough at a time to 1/4 inch thickness and cut with cookie cutters.
9. Gather scraps and reroll until all dough is used.
10. Place cut cookies on ungreased cookie sheets about 1 inch apart.
11. Bake about 8 minutes or until golden brown around the edges.
12. Transfer to a rack and cool 30 minutes.
13. Sift powdered sugar over cookies.
Title: Susanna's Orange Almond Biscotti
Ingredients:
- 1 granulated sugar
- 1/2 butter
- 2 -3 margarine
- 2 eggs
- 3 flour
- 2 3/4 baking powder
- 2
- 1
Instructions:
1. Combine sugar, butter and extracts.
2. Beat in eggs until lightly whipped.
3. Combine flour and baking powder. Sift into sugar mixtures and stir thoroughly.
4. Add almonds.
5. Shape mixture with hands onto waxed paper. Make 2 long thin loaves OR 3 shorter loaves about 1/2 inch thick.
6. Refrigerate for 2 to 3 hours.
7. Bake at 375°F for 15 to 20 minutes until lightly brown.
8. Let cool on cookie sheet for about 10 minutes.
9. Cut into 3/4 inch slices.
10. Place slice close together, cut side down.
11. Bake AGAIN at 375°F for 10 to 15 minutes longer or until lightly toasted and golden around the edges.
12. Cool on wire racks.
13. Store in airtight containers.
Title: No Fuss Cake/Fairy Cakes
Ingredients:
- 3 flour
- 6 eggs
- 4 baking powder
- 1 milk
- 1 1/2 white sugar
- 250 margarine
- 2 vanilla essence
Instructions:
1. Place all ingredients into quite a large mixing bowl.
2. Use an electric mixer and mix together for 3 minutes.
3. Use mixture to make fairy cakes(10-15 minutes) or a cake loaf (put cherries in to make a great cherry loaf) using a loaf tin (25-30 minutes) or two round cake pans to make a cake (20 minutes).
4. Use your discretion on time depending what type of cake or cakes you are making as oven temperatures do differ.
5. Bake at 180/190°C.
6. Use your favourite icing mixture or filling.
Title: Marquesa
Ingredients:
- 1 1/2 cream cheese
- 2 sugar
- 1/2 vanilla
- 1/2 eggs
- 2
- 1
Instructions:
1. Mix all ingredients together, except crushed Oreo cookies, with an electric mixer on medium speed.
2. After thoroughly mixing ingredients add crushed cookies and stir into batter with spoon until well mixed.
3. Pour into pie crust.
4. Bake at 350°F until center is almost set or 40 to 45 minutes.
5. Cool and refrigerate.
Title: Chocolate Peanut Butter Cup Cookies
Ingredients:
- 1 sugar
- 2 butter flavor shortening
- 1 eggs
- 1/2 salt
- 2 vanilla
- 1 all-purpose flour
- 1 1/2 baking soda
- 2 peanuts
- 1/2
- 3/4
- 36
- 1
Instructions:
1. Heat oven to 350°F.
2. Place sheets of foil on counter top for cooling cookies.
3. Combine chocolate chips and chocolate squares in a microwave-safe measuring cup or bowl. Microwave at 50% (MEDIUM) for 2 minutes, stir. Repeat until smooth (or melt on range top in small saucepan on very low heat). Cool slightly.
4. Combine sugar and 1/2 cup shortening in large bowl. Beat at medium speed of electric mixer until blended and crumbly.
5. Beat in eggs, one at a time, then add salt and vanilla.
6. Reduce speed to low. Add chocolate slowly. Mix until well blended.
7. Stir in flour and baking soda with a spoon until well blended.
8. Shape dough into 1 1/4 inch balls. Roll in nuts. Place 2 inches apart on ungreased baking sheet.
9. Bake at 350°F for 8 to 10 minutes or until set. Do not overbake.
10. Press peanut butter cup into center of each cookie immediately. Cool 2 minutes on baking sheet before removing to cooling rack. Cool completely.
11. For drizzle, place peanut butter chips in heavy resealable sandwich bag. Seal. Microwave at 50% (MEDIUM) for 1 minute. Knead bag. Repeat until smooth (or melt by placing bag in hot water). Cut tiny tip off corner of bag. Squeeze out and drizzle over cookies.
Title: Needham's
Ingredients:
- 3/4 mashed potatoes
- 2 icing sugar
- 1 salt
- 1/2 margarine
- 1 vanilla
- 2 chocolate chips
- 1 1/4
- 3
- 4
Instructions:
1. Melt margarine in top of double boiler. remove from heat. Add mashed potatoes, salt, icing sugar and coconut. Mix well, Add vanilla. Allow to harden overnight, or roll in small balls and let set overnight.
2. CHOCOLATE DIP: Melt in top of double boiler.
3. Dip balls in chocolate dip and set on waxed paper to set.
Title: Sweet Rice For Valentine's Day For Your Sweetheart
Ingredients:
- 2 basmati rice
- 2 sugar
- 1 green cardamoms
- 5 -6 ghee
- 1 kewra essence
- 1 pistachios
- 3 -4
- 6
Instructions:
1. Wash rice extremely well in 4-5 cups of water.
2. Drain well, then refill the container with fresh water an food colour.
3. Soak rice in this for 15-20 minutes.
4. After 15-20 minutes, boil rice in this same water.
5. Remove from heat when half done and keep aside.
6. Heat ghee in another vessel.
7. Once its hot, add green cardamoms to it.
8. Then, toss in the almonds, pistachios and raisins.
9. Heat on medium flame.
10. Add rice and sugar.
11. Stir well, but slowly, to prevent the rice from breaking.
12. Increase flame and allow the rice to cook till the water dries up.
13. Keep stirring so that the rice does not burn.
14. If the water has dried and the rice is uncooked, add some more water and cover it.
15. When the water dries, add kewra water and cover tightly.
16. Cook on dum for 10-12 minutes.
17. When the rice starts to smell aromatic, remove from flame.
18. Garnish with blanched almonds and pistachios and serve immediately.
19. Enjoy!
Title: Wonderful Chocolate Frosting
Ingredients:
- 3 powdered sugar
- 2/3 butter
- 1/2 margarine
- 5 -6 milk
- 1 vanilla
Instructions:
1. Cream 1 cup powdered sugar, cocoa, butter, vanilla, and 2 Tb milk.
2. Add 3-4 Tb milk alternately with the rest of the powdered sugar.
3. Add an extra tablespoon or two of milk, or use less than 6 Tb milk, depending on the consistency you want.
Title: Yummy Scrummy Cupcakes
Ingredients:
- 200 unsalted margarine
- 200 caster sugar
- 3 eggs
- 200 plain flour
- 2 vanilla
- 1 baking powder
Instructions:
1. Take the softened butter and caster sugar, then cream them together till pale and fluffy.
2. Beat the egg whites until half way between egg whites and soft peaks. Then beat the yolks. Add the two eggs together and stir into the butter mixture bit by bit.
3. Sieve flour and baking powder into the mixture-folding it with a wooden spoon.
4. Spoon the mixture into paper cases, filling them to about half way.
5. Pop into the oven an bake for 15-20 minutes.
6. Enjoy.
Title: Oreo Biscotti
Ingredients:
- 1 sugar
- 1/3 butter
- 3 eggs
- 2 vanilla extract
- 3 flour
- 1 1/2 baking powder
- 1/4 salt
- 16 white chocolate
- 2
Instructions:
1. Beat sugar, butter, eggs and vanilla in large bowl with electric mixer at medium speed until blended.
2. Stir in flour, baking powder and salt.
3. Fold in chopped cookies.
4. Divide mixture in half.
5. With floured hands, shape each half into a 9x3-inch loaf on a lightly greased large baking sheet.
6. Bake at 350° for 30-35 minutes or until golden brown and toothpick inserted in the centers come out clean.
7. Remove from oven; cool for 10 minutes.
8. Cut each loaf diagonally into 15 (1/2-inch thick) slices.
9. Place slices, cut side up, on same baking sheet.
10. Bake for 10 to 12 minutes more on each side or until lightly toasted.
11. Drizzle tops with melted chocolate.
Title: Rhubarb Cake
Ingredients:
- 2 butter
- 1 egg
- 3/4 sugar
- 2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 buttermilk
- 2 rhubarb
- 1/4 all-purpose flour
- 1/4 sugar
- 2 butter
Instructions:
1. In a mixing bowl, cream butter and sugar. beat in egg.
2. Combine flour, baking powder, baking soda, and salt.
3. Add to creamed mixture alternately with buttermilk, beating just until moistened. Fold in the rhubarb.
4. Pour into greased 9-inch square baking dish.
5. Combine topping ingredients and sprinkle over batter.
6. Bake at 350 degrees F for 40-45 minutes or until a toothpick comes out clean.
7. Cool on a wire rack. Serve with vanilla sauce.
Title: Chocolate Mousse Crown
Ingredients:
- 2/3 Kahlua
- 1/2 cold water
- 2 unflavored gelatin
- 16 eggs
- 3 granulated sugar
- 1/4
- 2
- 33
Instructions:
1. Bring egg whites to room temperature.
2. Mix Kahlua with water in a large saucepan; sprinkle gelatin over top and let stand 1 minute.
3. Stir over low heat until gelatin is completely dissolved, about 3 minutes.
4. Add chocolate; stir until melted and smooth.
5. Remove from heat; whisk in egg yolks one at a time. Cool to room temperature.
6. In large bowl, beat egg whites with electric mixer until soft peaks form when beaters are lifted. Gradually add sugar; beat until stiff glossy peaks form.
7. Stir a largo dollop of whites into the chocolate mixture until blended, then fold the chocolate mixture into remaining whites.
8. Whip the cream and fold it gently into the chocolate mixture.
9. Spoon some mousse mixture into an 8 or 8-1/2 inch springform pan to make a 1/4 inch layer. Stand cookies in the mousse all around the inside edge of the pan, using the mousse to glue the cookies together. Gently pour in the remaining mousse.
10. Cover loosely with waxed paper and chill at least 3 hours until firm, or overnight.
11. To serve, remove sides from springform pan. With sharp knife, cut into servings 2 cookies wide.
Title: Sticky Cranberry Puds
Ingredients:
- 200 cranberries
- 1 artificial sweetener
- 100 butter
- 10 artificial sweetener
- 2 eggs
- 175 self raising flour
- 1 baking powder
- 1 orange
- 2 milk
Instructions:
1. Preheat the oven to gas 4, 180C, 160C fan. Put the cranberries, the artificial sweetener, and a splash of water in a pan and simmer gently for around 10 minutes or until softened. Taste and add more sweetener if needed. Divide the mixture between 6 small pudding moulds.
2. To make the sponge, beat the spread and sweetener in a food mixer until creamy. Gradually add the eggs and a tablespoon of flour.
3. Transfer the mixture to a bowl before folding in the flour, baking powder, and orange zest. Gently stir in the milk until the mixture is of a soft dropping consistency.
4. Spoon equal portions of the mixture into the 6 moulds, ensuring to leave a little space for them to rise. Place on a baking tray and cook for around 20-25 minutes or until golden and cooked through. Cool for 5 minutes before turning out onto a serving plate. Serve with a drizzle of low-fat custard or low-fat pouring cream.
Title: Krispie Candies
Ingredients:
- 1 chocolate chips
- 1 salted peanuts
- 1
Instructions:
1. Put chocolate chips and butterscotch chips in the saucepan. Put the saucepan on the burner and turn on the stove to low.
2. Stir and stir until the mixture is melted and smooth.
3. Remove saucepan from heat.
4. Turn off the burner and quickly add the chow mein noodles and the peanuts.
5. Mix and stir until they are evenly coated.
6. Cover the cookie sheets with wax paper.
7. Drop the candy by teaspoonfuls onto the wax paper-covered cookie sheets.
8. Put the cookie sheets into the refrigerator to cool the candies.
9. When they are cool, take them off the waxed paper. Put them in plastic bags. Keep them in the refrigerator.
Title: Fruktkaka (Swedish Fruitcake .... Not Like American Fruitcake)
Ingredients:
- 4 dried figs
- 4 raisins
- 4 dark rum
- 1/2 orange zest
- 1 lemon zest
- 1 1/2 unsalted butter
- 12 flour
- 1 3/4 baking soda
- 1 eggs
- 1
- 4
Instructions:
1. Combine the figs, apricots, raisins, rum, orange zest, and lemon zest in small bowl; cover with plastic wrap and let sit at room temperature for at least 4 hours or as long as overnight.
2. Heat oven to 350°F Grease the bottom and sides of a 12 1/4" x 4 1/4" x 2 3/4" loaf pan with butter and dust all over with flour; tap out excess flour and set aside.
3. Combine butter and sugar in a large bowl and beat with a handheld mixer set to medium speed until the mixture is pale and fluffy, 1-2 minutes. Add the eggs one at a time, beating well after each addition. Add the reserved fruit-rum mixture and the flour mixture and mix on low speed until just combined.
4. Transfer batter to prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted into the middle of the cake comes out clean, 40-45 minutes. Unmold cake onto a wire rack and let cool completely before slicing.
Title: Baklava Minis
Ingredients:
- 2 phyllo dough
- 1/2 butter
- 1/4 sugar
- 1 cinnamon
- 1 pecans
- 1 walnuts
- honey
Instructions:
1. Melt butter in microwave in small mixing bowl.
2. Add sugar and cinnamon and mix with a spoon.
3. Add nuts and mix again.
4. Place shells on a baking sheet lined with foil.
5. Put enough nut mixture to fill shell. (Make sure to put a little of the liquid in each shell.).
6. Bake at 350 for 15-20 minutes.
7. Let cool.
8. Add a drop of honey to each shell.