lumicero/recipes-ing2inst huggingface dataset:
Title: Apple-Raisin Kugel
Ingredients:
- 8 eggs
- 4 butter
- 1/4 apples
- 3 sugar
- 1/4 salt
- 1/4 cinnamon
- 1 1/2 vanilla
- 2
- 1/2
Instructions:
1. Cook and drain noodles and put in a large bowl.
2. Stir in margarine and eggs.
3. Peel and chop apples.
4. Rinse raisins in hot water and drain.
5. Combine all ingredients together, add seasoning and mix well. Preheat oven to 350 deg F. Pour kugel mixture into a greased 9" x 13" baking pan. Bake for 40-60 minutes or until lightly browned.
Title: Whiskey Butter Tart
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 unsalted butter
- 1/2 salt
- 1 sugar
- 1 orange zest
- 3 -4 unsalted butter
- 1/2 dark brown sugar
- 1/2 eggs
- 2 ground cinnamon
- 2 currants
- 1/4 walnuts
- 1/2
Instructions:
1. CRUST:
2. In a food processor, pulse to combine flour, salt and sugar. Add butter and orange zest; pulse until mixture is crumbly.
3. Add water 1 tablespoons at a time until mixture comes together.
4. Pat dough into a 13x4 rectangular tart pan with removeable bottom. Chill for 30 minutes.
5. Preheat oven to 375F . Line crust with foil and fill with dried beans or pie weights. Place in oven and bake for 30 minutes.
6. Remove foil and weights; continue to bake for an additional 10 minutes or until lightly browned. Let cool. Remove from tart pan.
7. FILLING:
8. In a small saucepan, melt butter. Add sugar and stir to combine. Let cool. Add eggs, whiskey and cinnamon; stir to combine.
9. Stir in currants, candied peel and walnuts. Pour filling into prepared crust. Bake until filling is set in the middle, about 30 minutes.
Title: Won Ton Dessert With Apples!
Ingredients:
- 4 wonton wrappers
- 1 apple
- 1 cinnamon
- 1/2 sugar
- 3 cream cheese
- powdered sugar
Instructions:
1. Spray cooking spray on a cookie sheet then place wrappers on tray. (you may sprinkle sugar on the wrappers if you wish).
2. Broil 4 inches from heat until SLIGHTLY brown (watch VERY carefully).
3. Remove from oven and flip wrappers over and broil again until slightly brown.
4. Microwave apples with a splash of water and sugar and cinnamon for a minute or so, or until very soft.
5. Drain apples and let cool sightly (I'm guilty of throwing them in the freezer to speed up the process sometimes) then combine with cream cheese.
6. Layer a wrapper then apple mixture then wonton wrapper then apple mixture until all is used up finishing with apple mixture on top.
7. Sprinkle with powdered sugar is desired, and chill in fridge if not eaten right away.
Title: Walnut Cream Pie
Ingredients:
- 2 margarine
- 3/4 sugar
- 1 1/2 eggs
- 9 all-purpose flour
- 3 salt
- 3/4 vanilla extract
- 1 1/2 dark corn syrup
- 2 1/2 milk
- 2 walnuts
- 2
Instructions:
1. Fit rolled out pie pastry into two 9-inch pie plates; trim edges, crimp/flute as desired.
2. Preheat oven to 350°.
3. In a big bowl, beat the melted margarine, sugar, eggs, flour, salt, vanilla, and corn syrup.
4. Beat well, then stir in the milk.
5. Spread 1 cup of nuts in each uncooked 9-inch pie shell.
6. Pour the batter over the nuts; bake for 30-40 minutes (tent pie crust edges with foil, if start to get too brown).
Title: Soft Chocolate Chip Oatmeal Cookies
Ingredients:
- 1 all-purpose flour
- 1 ground cinnamon
- 1/2 baking soda
- 1/2 salt
- 12 unsalted butter
- 1 dark brown sugar
- 3 sugar
- 1 light corn syrup
- 1 egg
- 1 milk
- 2 vanilla
- 2 rolled oats
- 3
Instructions:
1. Preheat oven to 350°; position rack in the center of oven.
2. In a bowl, whisk the flour, cinnamon, baking soda, and salt together until ingredients are evenly distributed; set aside.
3. Soften the butter in a large bowl, using an electric mixer on medium speed, about 1 minute.
4. Add both sugars, and corn syrup; continue beating on medium speed about 2 more minutes until soft, light, and pale brown.
5. Beat in the egg, then the egg white, milk, and vanilla until smooth.
6. Turn off beaters; add the prepared flour mixture (in stages, if necessary) and beat on low speed just until incorporated.
7. Stir in the oats and chocolate chips with a wooden spoon until the chips are evenly distributed.
8. Drop by rounded tablespoons onto a large ungreased baking sheet, preferably nonstick, spacing cookies 2 inches apart.
9. Bake 6 minutes, rotate the baking sheet from front to back, continue baking for about 7 minutes, or until the cookies are lightly browned, somewhat soft, but definitely set.
10. Cool on the baking sheet for 1 minute; transfer to a wire rack to cool completely.
11. Cool the baking sheet for 5 minutes before baking another batch or use a second baking sheet that hasn’t been in the oven.
12. Storage: 5 days at room temperature; not recommended for freezing.
13. *Note: reduce the chocolate chips to 1 ½ cups and add 1 ½ cups of any of the following or a combination of the following—butterscotch chips, chopped pecans, chopped walnuts, dried cranberries, M&Ms, milk chocolate chips, peanut butter chips, raisins, Reese’s Pieces, roasted unsalted peanuts, sweetened shredded coconut, or white chocolate chips.
Title: Crockpot Mocha Pudding Cake
Ingredients:
- 1 1/3 sugar
- 1 all-purpose flour
- 1/2 butter
- 4 eggs
- 1/3 pecans
- 1/4 instant coffee granules
- 2 ground cinnamon
- 1/2 salt
- 1/4 vanilla extract
- 2 vanilla ice cream
Instructions:
1. Stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker.
2. Cover and cook on LOW 2 to 2 1/2 hours or until set around the edges but still soft in the center. Let stand, covered, 30 minutes. Serve warm with ice cream, if desired.
Title: Strawberry Grapefruit Salad
Ingredients:
- 2 red grapefruits
- 1 frozen whole strawberries
- 1/4 artificial sweetener
Instructions:
1. Section grapefruit.
2. Slice strawberries.
3. Add sweetener.
4. Mix all ingredients.
5. Let set for 15 minutes
6. Enjoy.
Title: Buttery Delights
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 cornstarch
- 1/2 sugar
- 1 unsalted butter
- 3/4 pecans
Instructions:
1. Pre heat oven to 375.
2. In medium bowl, mix first 4 ingredients.
3. Stir in finely chopped pecans, if using.
4. Break off walnut size pieces. Roll into balls.
5. Place on greased cookie sheet 2 inches apart.
6. Using the bottom of a glass moistened with softened butter from butter wrappers and dipped in sugar, SLIGHTLY flatten each ball.
7. Bake in 375 oven for 13-15 minutes or until edges are lightly golden.
8. Remove cookies to wire rack to cool.
9. Variation: Christmas Cookies, Add a drop or two of red or green food coloring. Omit the pecans if desired.
10. Variation: Roll balls in colored sugar crystals and then slightly flatten with glass. Omit pecans if desired.
Title: Baked Apples
Ingredients:
- 6 cooking apples
- 1/2 brown sugar
- 1 flour
- 1 1/2 ground cinnamon
- 1/4 ground allspice
- 1/8 ground ginger
- 1 butter
- 1/4 raisins
Instructions:
1. Place apples in baking dish. Mix brown sugar, flour, cinnamon, allspice, ginger, butter and raisins in a small bowl.
2. Fill apples with raisin mixture; sprinkle remaining mixture around apples.
3. MICROWAVE DIRECTIONS: Cover microwavable dish with vented plastic wrap,. Microwave on medium 12-15 minutes or until apples are tender.
4. OVEN BAKING DIRECTIONS: cover dish with foil. Bake in preheated 350F oven 50-60 minutes or until apples are tender.
Title: Fat Free Gingerbread Cookies
Ingredients:
- 1 1/3 whole wheat flour
- 3/4 baking soda
- 1/2 ginger powder
- 1/4 molasses
- 1/4 brown sugar
- 3
Instructions:
1. Mix it all together, roll into balls, press with a fork dipped into sugar.
2. Bake at 300F about 12 minutes.
Title: Microwave Vanilla Pudding - Opt Banana Pudding
Ingredients:
- 2/3 sugar
- 3 cornstarch
- 1/4 salt
- 2 milk
- 3 butter
- 1 vanilla
- 1
Instructions:
1. Stir together the sugar, corn starch, salt and milk. Microave this on high for 8-9 minutes stirring every 2 minutes.
2. Remove some of this liquide and stir slowly into egg yolks - too much and you will cook them. Once mixed slowly add to the hot mixture. Microwave on high for 1-2 minutes until thick and glossy. Stir in butter and vanilla.
Title: Melting Cookies
Ingredients:
- 1 cornstarch
- 3/4 all-purpose flour
- 1 all-purpose flour
- 1/4 salt
- 1/2 unsalted butter
- 1 1/2 confectioners' sugar
- 1 vanilla extract
Instructions:
1. Sift the cornstarch, flour, and salt together in a small bowl.
2. In a separate bowl, use the electric mixer to cream the butter and 1/2 cup of the confectioners' sugar together. Add the vanilla extract. Gradually add the dry ingredients and continue mixing until the dough comes together in a ball.
3. Preheat the oven to 375 degrees F.
4. Knead the dough briefly on a lightly floured surface. Divide the dough into 10 equal portions. Roll each portion into 1/2-inch diameter ropes. Cut each rope into 2 1/2-inch lengths. Gently roll each length so that the tips are tapered. Place the cookies 1 1/2 inches apart on a sheet pan and curve them slightly to resemble crescents. Refrigerate for 1/2 hour before baking to prevent spreading.
5. Bake for 10 to 12 minutes in the middle rack of the oven. Cool for 3 minutes. Use a spatula to transfer the cookies directly onto a cooling rack. Dust generously with remaining 1 cup of confectioner's sugar. Use the remaining sugar to dust the cookies again just prior to serving.
6. Cookies can also be half-dipped in melted bittersweet chocolate.
Title: Hot Tropical Fruit Parcels
Ingredients:
- 2 oranges
- 2 mangoes
- 4 passion fruit
- 4 white rum
- 4 lime
- 1 coconut ice cream
Instructions:
1. Preheat the oven to 400°F Peel the oranges and cut them into segments, catching any juice in the bowl.
2. Peel the mango, cut into chunks and add to the bowl.
3. Halve the passion-fruit, scoop out the pulp and stir into the orange and mango mixture.
4. Add the sugar and stir to combine.
5. Cut 4 rectangles of foil, each 8 x 11ins and divide the fruit between each piece.
6. Spoon over any remaining juice and add 1 tbsp of white rum to each parcel.
7. Top each with a lime wedge.
8. Scrunch the foil together to seal and transfer to a baking tray.
9. Bake for 6-8 minutes and serve hot, directly from the parcels, with coconut ice cream.
Title: Sugared Pita With Fried Apples
Ingredients:
- 4 lemon juice
- 6 butter
- 2 brown sugar
- 3 cinnamon
- 1/4 nutmeg
- 1 salt
- 1 walnuts
- 1 butter
- 1/4 sugar
- 1
- 2
Instructions:
1. Preheat oven to 400 degrees.
2. Peel, core and thinly slice apples. Place in bowl and sprinkle lemon juice over them. Toss and set aside.
3. In skillet over medium heat melt butter and whisk in brown sugar.
4. Put apples in butter and brown sugar mixture adding cinnamon, nutmeg and pinch of salt and stir together well.
5. Turn heat down to low and cover cooking apples until tender approximately 10 minutes.
6. Melt butter in microwave. Place pitas on baking sheet and lightly brush melted butter on top. Sprinkle sugar on melted butter.
7. Place in oven and bake until sugar is melted. This happens quickly so do not take eyes off oven.
8. As soon as pitas can be handled stuff with cooked apples and sprinkle with chopped walnuts.
Title: Corner Espresso Shop Chocolate Cake
Ingredients:
- 2 all-purpose flour
- 1 3/4 sugar
- 2 baking soda
- 1 salt
- 1 baking powder
- 1/2 vanilla extract
- 3/4 buttermilk
- 1 mayonnaise
- 2 eggs
- 1/2 butter
- 1/3
- 2
- 1/4
- 3/4
Instructions:
1. Preheat oven to 350°F.
2. Butter and flour 13x9-inch baking dish.
3. Mix first 6 ingredients together in a medium bowl.
4. Reheat your espresso if you had to buy it at a coffee shop and mix in the baking cocoa powder.
5. Add the vanilla and almond flavorings to the coffee/chocolate mixture.
6. In a large mixing bowl, whisk buttermilk, mayonnaise, egg yolks, and vegetable oil.
7. Stir in that great smelling coffee mixture.
8. Don't lick the spoon!
9. Toss in the softened butter and 1/2 cup of the buttermilk mixture and mix well.
10. Don't lick the spoon!
11. Add all of the flour mixture.
12. Beat for 1 to 2 minutes.
13. Add the rest of the buttermilk mixture.
14. Don't lick the spoon!
15. Beat 1 to 2 minutes longer, scrapping sides of bowl occasionally.
16. Don't lick the spoon yet!
17. Spoon cake batter into prepared baking dish.
18. Bake 35 to 40 minutes or until wooden toothpick inserted in the middle comes out clean.
19. Cool in the pan.
20. While cake is baking, lick the spoon and the bowl if you can no longer resist.
21. When cake is room temperature frost with either Chocolate or White Buttercream Frosting- purchased or homemade.
Title: Rich Arrowroot Cookies
Ingredients:
- 1/4 butter
- 1/2 white sugar
- 1 egg
- 1/2 vanilla extract
- 1 all-purpose flour
- 1/2 arrowroot
- 1/2 baking powder
- 1/4 salt
Instructions:
1. Cream butter or margarine and sugar. Beat in egg and vanilla.
2. Stir remaining ingredients together and add. Mix well.
3. Roll 1/8 inch thick on floured surface. Cut into 2 1/2 inch rounds.
4. Prick with fork. Grease baking sheet. Bake in 350°F (175°C) oven until golden, about 8 to 10 minutes.
5. Allow a bit more baking time if rolled thicker.
Title: Raspberry Turnover Cookies
Ingredients:
- 1/2 confectioners' sugar
- 1 flour
- 1/8 salt
- 1 orange zest
- 1 baking powder
- 1/2 margarine
- 3 cream cheese
- 1 milk
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Sift the dry ingredients together (I used a dried orange peel, so it was sifted with my other dry ingredients).
3. Using a pastry blender, cut the margarine and cream cheese into the dry ingredients (like a pie crust).
4. Sprinkle the milk onto this mixture, mix and gather into a ball.
5. On a lightly a floured surface, roll to 1/8" thickness.
6. Use a 2" or 3" cutter to make 16-18 rounds.
7. Spoon 1 to 1 1/2 teaspoons jelly onto the center of each round (don't use too much or it will "bleed out" when baking).
8. Fold the cookie over and bake on an ungreased cookie sheet for 12-14 minutes (oven time may be less-- I used a toaster oven).
Title: Holiday Cookie Mix
Ingredients:
- 12 all-purpose flour
- 7 sugar
- 2 baking powder
- 4 salt
- 2 butter
Instructions:
1. Lightly spoon flour into measuring cup;level off.
2. In a 4-quart bowl, combine 1/2 each of the flour, sugar,baking powder, salt.
3. Using a fork or pastry blender, cut 1/2 of the butter into flour mixture until mixture resembles coarse crumbs.
4. Place in a large, tightly covered container.
5. Repeat with remaining half of ingredients.
6. Store in refrigerator or freezer.
7. Use within 4 weeks.
8. Measure by dipping cup into mix;level off.
9. Return unused mix to refrigerator or freezer.
10. *Allow measured mix to come to room temperature before adding ingredients to make any of the recipes in this collection.
11. Makes 22-23 cups cookie mix.
12. "TIP".
13. To prepare cookie mix in food processor, place 1/4 of each ingredient in food processor bowl with metal blade.
14. Process until mixture resembles coarse crumbs.
15. Place in tightly covered container.
16. Repeat with remaining ingredients.
17. If desired, recipe can be cut in half.
18. Makes 11-12 cups cookie crumbs.
Title: German Chocolate Cake With Coconut Pecan Frosting
Ingredients:
- 1 dark chocolate
- 1/2 water
- 2 flour
- 1 baking soda
- 1/4 salt
- 1 butter
- 2 sugar
- 4 eggs
- 1 buttermilk
- 1 vanilla extract
- 1 evaporated milk
- 1 1/2 sugar
- 3/4 butter
- 4 vanilla extract
- 1 1/2 pecans
- 1
- 1 1/2
Instructions:
1. Grease and flour the bottoms of 3 (9") round cake pans, and line with wax paper.
2. Melt the chocolate and water in bowl over simmering water. (I don't have a double boiler!).
3. Stir until chocolate is completely melted.
4. Sift flour, baking soda and salt; set aside.
5. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
6. Add egg yolks, 1 at a time, beating well after each addition.
7. Stir in chocolate and vanilla.
8. Add flour mixture alternately with buttermilk, beating well after each addition.
9. Beat egg whites with electric mixer on high speed until stiff peaks form.
10. Fold into your batter.
11. Pour evenly into prepared pans.
12. Bake at 350°F for 30 minutes (or until toothpick inserted in centers comes out clean).
13. Immediately run spatula between cakes and sides of pans.
14. Cool 15 minutes; remove from pans.
15. Remove wax paper and cool completely on wire racks.
16. For the frosting:
17. Place milk, sugar, butter, egg yolks and vanilla in large saucepan.
18. Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.
19. Remove from heat.
20. Stir in coconut and pecans.
21. Cool to room temperature and of spreading consistency.
22. Spread the coconut-pecan between each of the layers, and then over top and sides of whole cake.
Title: Gluten Free Fairy Cakes
Ingredients:
- 75 margarine
- 75 butter
- 2 caster sugar
- 1/4 eggs
- 75 vanilla essence
- 1 milk
- 1/2 baking powder
Instructions:
1. make sure you have 12 paper cases handy.
2. Preheat oven to 200 degrees.
3. Cream together margarine and sugar until light and fluffy.
4. Beat in eggs and vanilla, followed by the sifted baking powder, sifted flour and milk.
5. Half fill paper cases standing on baking tray.
6. Bake for 10-12 minutes.
7. When cold, decorate the top with jam or icing or just icing sugar, if desired.
Title: "lighter" Pistachio Pudding Salad
Ingredients:
- 1 pineapple chunks
- 1 pineapple tidbits
- 1 fat-free cottage cheese
- 1 fat-free sugar-free instant pistachio pudding mix
Instructions:
1. Soften whipped topping.
2. Drain pineapple.
3. Mix all ingredients together. Chill.
Title: Banana Pudding
Ingredients:
- 2 bananas
- 6 -8 milk
- 2 pudding
- 1 cream cheese
- 1 sweetened condensed milk
- 1
Instructions:
1. Line the bottom of a 13x9x2 inch dish with 1 bag of cookies and put bananas on top.
2. Blend milk and pudding mix with electric mixer until well mixed.
3. In seperate bowl beat cream cheese and condensed milk together until smooth, fold in the whipped topping. Add to pudding mixture, stirring until blended.
4. Pour mixture over bananas, cover with remaining cookies.
5. Regfrigerate.
Title: Caramel-Filled Butter Crescents
Ingredients:
- 3 flour
- 1/2 powdered sugar
- 1 baking powder
- 1/4 salt
- 1 butter
- 6 -7 milk
- 0.5 egg
- 2 water
- 1/2
- 1
Instructions:
1. Whisk together the flour, powdered sugar, and salt in a large bowl.
2. Cut in the butter until mixture resembles pea-sized crumbs.
3. Add the water, 1 tablespoons at a time; toss with a fork until dough holds together. Divide dough in half; cover and refrigerate until firm, at least 30 minutes.
4. Meanwhile, melt the caramels and milk together in a saucepan over low heat, stirring constantly; stir in coconut.
5. Remove pan from heat; cool.
6. Working with 1 portion of dough at a time, roll out on a lightly floured surfact to 1/8" thickness. Cut with a 3" round smooth or scalloped cookie cutter. Gently reroll trimmings and cut to make more cookies.
7. Preheat oven to 400*F. Line 2 cookie sheets with parchment paper.
8. Beat the egg and water in a cup; set aside.
9. Place 1/2 teaspoons caramel mixture in the center of each cookie; moisten edges of dough with the egg mixture.
10. Fold dough in half; firmly press edges together to seal.
11. Place cookies on the prepared sheets; brush with egg wash. Cut 3 slashes across the top of each cookie with the tip of a knife.
12. Bake 15-20 minutes, or until golden brown. Transfer cookies to wire racks and cool completely. Store airtight at room temperature.
Title: Sesame Spice Cake With Chocolate Orange Glaze
Ingredients:
- 1 dates
- 1/2 butter
- 1 granulated sugar
- 1/3 tahini
- 3/4 brown sugar
- 3 eggs
- 2 all-purpose flour
- 1 salt
- 1/2 baking soda
- 1 baking powder
- 1/4 ground cloves
- 1 ground cinnamon
- 1 plain yogurt
- 1/2 pistachios
- 1/4 orange zest
- 1 butter
- 2 bittersweet chocolate
- 1 heavy cream
- 3 powdered sugar
- 2 vanilla
- 1 1/4 orange zest
- 1/2
- 1
Instructions:
1. For the cake, preheat oven to 350 degrees; grease and lightly flour a 10 cup bundt pan.
2. Chop the dates in food processor by pulsing several times; place in a small bowl and cover with hot water; allow to stand while preparing remaining cake ingredients.
3. In medium mixer bowl, combine the flour, salt, baking powder, baking soda, ground cloves and cinnamon; set aside.
4. In large mixer bowl, beat the butter and granulated sugar until light and fluffy; beat in brown sugar, tahini and while continuing to beat, add eggs 1 at a time.
5. Gradually beat in flour mixture, alternating with yogurt; beat for 2 minutes on medium speed.
6. Stir in 1/4 cup of orange juice and 1 tablespoon zest, drain the dates and stir into batter until evenly distributed; add chopped nuts and stir to distribute.
7. Turn into prepared pan and bake for 40 to 45 minutes or until tester comes out clean when inserted off center; cool 10 minutes and turn out of pan onto plate; allow too cool completely before glazing.
8. For the glaze, in a small saucepan, add the butter, chocolate, cream and orange juice; cook over low heat, stirring constantly, until the mixture thickens; remove from heat.
9. Stir in vanilla and gradually add confectioners’ sugar; beating until smooth and thickened.
10. Stir in orange zest and pour evenly over cake, allowing glaze to run down sides, scrape up excess that drips into the center and round edges, pour over cake.
Title: Caramel Chocolate Trifle
Ingredients:
- 1 eggs
- 3 water
- 1 1/3 chocolate pudding
- 1/2 Cool Whip
- 2
- 12
- 1
Instructions:
1. Prepare and bake cake according to directions for an 8 inch square baking pan.
2. Cool on a wire rack.
3. Prepare pudding according to pkg. directions.
4. Cut cake into 1 1/2 inch cubes.
5. Place 1/2 of the cubes in a 3 quart trifle bowl, or large glass serving bowl.
6. Lightly press down to fill gaps.
7. Top with 1/2 of the Cool Whip, pudding, caramel topping and toffee bits.
8. Repeat layers.
9. Cover and refrigerate.
Title: Peanut Butter Frosting
Ingredients:
- 1/2 peanut butter
- 16 powdered sugar
- 1/2 milk
- 1 milk
- 1 pure vanilla extract
Instructions:
1. Cream peanut butter and gradually add half of sugar, beating well.
2. Add remaining sugar alternately with milk, beating until smooth enough to spread.
3. Add vanilla and blend well.
4. Makes enough for one 13x9 inch cake.
Title: The Perfect Chocolate Cake
Ingredients:
- 2 white sugar
- 1 3/4 all-purpose flour
- 1 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 vanilla extract
- 1/2 boiling water
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees .
2. Grease and flour two nine inch round pans. or 1 9x13 pan.
3. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla.
4. mix for 2 minutes on medium speed.
5. Stir in the boiling water last. Batter will be very thin but don't worry.
6. Pour evenly into the prepared pans.
7. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Title: Mars Bar Slice
Ingredients:
- 3 butter
- 3 golden syrup
- 75 dark cooking chocolate
- 1
- 150
Instructions:
1. Place chopped Mars bars in a heatproof bowl with butter and golden syrup.
2. Microwave on high for about 1 1/2 minutes or until mars bars are melted.
3. Mix until smooth.
4. Stir in rice bubbles and press mixture firmly into a greased foil-lined 20cm square cake tin.
5. Place in refrigerator until firm.
6. Place chocolate pieces in a heatproof bowl.
7. Microwave on high for 1-2 minutes, or until melted.
8. stir until smooth.
9. Spread melted chocolate over mars bar mixture, slice and refrigerate until firm.
10. Remove slice from refrigerator about 1 hour before cutting into squares with a warm knife.
Title: Tropical Twinkie Delight
Ingredients:
- 18 instant coconut cream pudding mix
- 2 milk
- 3 1/4 crushed pineapple
- 20 Cool Whip
- 1
Instructions:
1. Line the bottom of a 13 x 9 pan with Twinkies.
2. In a medium bowl mix the pudding mix with the milk.
3. Let stand to thicken.
4. Spread the crushed pinepple, undrained, over the Twinkies.
5. Spread the pudding over the pineapple layer.
6. Spread the Cool Whip on top.
7. Chill for 4 hours.