lumicero/recipes-ing2inst huggingface dataset:
Title: Pink Polka Dot Cookies (Gift Mix in a Jar)
Ingredients:
- 2 flour
- 1/2 salt
- 1/2 baking soda
- 1/2 sugar
- 1/2 brown sugar
- 1 white chocolate chips
- 3/4 buttermilk
- 8 butter flavor shortening
- 1/2 egg
- 1 vanilla extract
- 1
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the flour, salt, baking soda, sugar, brown sugar and then white chocolate chips - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. PINK POLKA DOT COOKIES GIFT TAG:
6. Additional ingredients to be added by the recipient: 3/4 cup buttermilk, 8 drops food coloring, 1/2 cup solid butter-flavored shortening, 1 egg and 1 tsp vanilla extract.
7. COOKIE INSTRUCTIONS:
8. Preheat oven to 400.
9. In a large bowl, first mix the buttermilk with the food coloring, then beat in the shortening, egg and vanilla extract.
10. Add the contents of the jar, and stir until well mixed.
11. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
12. Bake for 9-11 minutes, or until the edges are light brown in color.
13. Allow to cool for 3 minutes on the baking sheet, then transfer to wire racks and cool completely.
14. Serve immediately or store in an airtight container for up to 10 days.
Title: Peanut Butter Dipped Sandwich Cookies
Ingredients:
- 1/2 creamy peanut butter
- 1 shortening
- 1
Instructions:
1. spread peanut butter on half of the crackers.
2. top with remaining crackers to make sandwiches.
3. refrigerate.
4. in a double boiler, over simmering water, melt chocolate chips and shortening, stirring until smooth.
5. dip sandwiches and place on waxed paper until chocolate hardens.
Title: Old-Fashioned Chocolate Filling and Frosting
Ingredients:
- 4 butter
- 2 milk
- 1/2 cornstarch
- 3 confectioners' sugar
- 3 1/2 salt
- 2 vanilla extract
- 1/4
- 1 1/2
- 4
Instructions:
1. Melt the chocolate and butter together in top of a double boiler.
2. Mix the cornstarch with the milk; add slowly to melted chocolate, stirring until thick and smooth.
3. Add 1 1/2 cups confectioners' sugar and salt to egg yolks; add to chocolate mixture.
4. Continue to cook while while beating until smooth.
5. Add vanilla and cool.
6. **Usehalf of the mixture to fill or spread between layers of the cake**.
7. Use the other half for frosting by adding remaining 2 cups of confectioners' and the cream slowly to the mixture and beat until smooth.
Title: Caribbean Coconut Custard
Ingredients:
- 2 eggs
- 10 sugar
- 2 water
- 1 1/2 butter
- 1/4 coconut
- 1 1/4 pineapple
- 1
Instructions:
1. Place eggs, yolks, sugar, water and butter into a food processor and whirl until well combined.
2. Add coconut.
3. Whirl just to mix.
4. Set a 5-6 cup ring mold in a larger rimmed baking pan, at least 2 inches deep.
5. Pour egg mixture into mold.
6. Place both pans in a 350* oven.
7. Fill bottom pan with boiling water to halfway up the sides of the mold.
8. Bake until custard jiggles only slightly when shaken, about 50 minutes.
9. Lift mold from water and place on rack.
10. Let cool completely.
11. Invert a plate on top and invert custard onto plate.
12. Lift off mold.
13. Serve or cover and chill for up to 2 days.
14. Cut into wedges and serve with pineapple.
Title: Fudgesicles
Ingredients:
- 1 instant chocolate pudding mix
- 2 milk
- 1 evaporated milk
- 1/2 sugar
Instructions:
1. Mix all together.
2. Spoon into molds and freeze.
3. When partially frozen, insert Popsicle stick into center of each.
Title: Christmas White Fruit Cake
Ingredients:
- 3/4 butter
- 1 white sugar
- 4 eggs
- 1 white raisins
- 1 all-purpose flour
- 1 baking powder
- 1 salt
- 1 vanilla
- 2 1/4
- 2
- 1
Instructions:
1. Stir some flour into fruit mixture so it doesn't stick together. I use a little (like a tablespoon from the 2 1/4 cups for the cake).
2. Cream the butter, sugar and eggs.
3. Mix together the dry ingredients and add to the creamed ingredients.
4. Stir in the fruit and nuts (I usually omit the nuts) and add more fruit to make up the volume.
5. Bake in a 300oF oven for an hour, but check the cake for doneness with a wooden tooth pick to make sure it is cooked.
6. My mother's only directions are: bake at 300oF for a little longer than an hour and mix together like a cake.
Title: Fragile Almond Crescents
Ingredients:
- 1/2 butter
- 1/2 sugar
- 2 eggs
- 1 flour
- 2 salt
- 1/4 confectioners' sugar
- 1
- 2
Instructions:
1. Using electric mixer, cream the softened butter and sugar. Add eggs and almond extract and mix until well blended.
2. On low speed gradually add in your flour, salt and sliced almonds. Mix just until blended. Wrap dough in plastic wrap and refrigerat for 1-2 hours.
3. Preheat oven to 350.
4. Roll the dough into long pencil like strips about 1/2 inch thick and 3 inches long and bend into horseshoe shapes. Place on a cookie sheet either lined with parchment paper or lightly sprayed. Make sure to space them 2 inches apart.
5. Bake for 15-20 minutes or until very lightly browned. Carefully remove cookes (they will be fragile). While hot, very gently roll into confectioners' sugar and let cool. Once cooled completly, gently roll them again in confectioners' sugar. Store in airtight container.
Title: Homemade Instant Chocolate Pudding
Ingredients:
- 1/2 granulated sugar
- 1/2 table salt
- 1/2 milk
- 1/8
- 4
Instructions:
1. Combine sugar, clear jel, cocoa powder and salt in a blender. Run on high about 30 seconds to combine and grind the sugar to powder.
2. Add milk and blend on medium until smooth. Portion into 1/2 cup servings. Place a square of plastic wrap on the surface of each portion, then refrigerate at least 30 minutes before serving.
Title: The Cake Mix Doctor - Peanut Butter Brownies
Ingredients:
- 1 crunchy peanut butter
- 1 butter
- 8 eggs
- 2 sweetened condensed milk
- 1 pure vanilla extract
- 1
- 2
Instructions:
1. Place rack in the center of the oven and preheat to 350°F Set aside ungreased 13 by 9 inch metal baking pan.
2. Place the brownie mix, peanut butter, butter and eggs in a large mixing bowl and beat with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. The mixture will be thick. Set aside about 1 ½ cups for the topping. Place the remaining brownie mixture in the baking pan, pressing it over the bottom of the pan with your fingertips so that it reaches all sides. Set pan aside.
3. Place the chocolate chips and condensed milk in a medium size microwave-safe glass bowl and microwave on high power for 1 minute. Stir in the vanilla and continue stirring until the chocolate has melted and the mixture is smooth and creamy. Pour the chocolate mixture into the baking pan, spreading it evenly with the rubber spatula so that it reaches the sides of the pan. Using your fingertips, crumble the reserved topping and scatter it over the chocolate mixture. Place the pan in the oven.
4. Bake the brownies until the edges have set and the top crust springs back when lightly pressed with a finger, 28 to 32 minutes. Transfer the baking pan to a wire rack and let the brownies cool for 20 minutes before cutting them into bars and serve.
Title: Apple Crisp
Ingredients:
- 10 apples
- 1 white sugar
- 1 all-purpose flour
- 1 ground cinnamon
- 1/2 water
- 1 quick-cooking oats
- 1 all-purpose flour
- 1 brown sugar
- 1/4 baking powder
- 1/4 baking soda
- 1/2 butter
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place sliced apples in a 9x13 inch pan.
3. Mix white sugar, 1 tablespoon flour and ground cinnamon together. Sprinkle over apples. Pour water evenly over apple and dry ingredient mixture.
4. Combine oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over apple mixture.
5. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Title: Vasilopita - Greek Saint Basil’s New Year's Cake
Ingredients:
- 1 butter
- 2 white sugar
- 3 flour
- 6 eggs
- 2 baking powder
- 1 milk
- 1/2 baking soda
- 1 fresh lemon juice
- 1/4
Instructions:
1. Clean! Silver or gold coin wrapped in aluminum foil (a quarter works well).
2. Preheat oven to 350°. Grease a 10 inch round cake pan with 1 Tbs butter.
3. In a medium bowl, cream the cup of butter and 2 cups of sugar together until light in color. Stir in the flour and mix until the batter resembles coarse breadcrumbs. Add the eggs one at a time, blending each one in well.
4. In a small bowl combine the baking powder and milk, add to the cake batter and mix well. Finally combine the lemon juice and baking soda in a small bowl, add to the cake batter and mix well. Pour the cake batter in to the greased cake pan, insert the foil wrapped coin, and bake for 20 minutes.
5. Remove the cake from the oven, sprinkle the nuts and 2 Tbs sugar over the cake, then return the cake to the oven and bake for a further 20-30 minutes until the cake springs to the touch. Allow to cool on a rack for 10 minutes then invert the pan on to a cake plate.
6. Ideally the cake should be served warm; each person gets a slice of the cake starting with the most senior member. Members of the Greek Orthodox Church believe that whoever gets the coin is blessed.
Title: White Chocolate Creme Brulee
Ingredients:
- 2 1/2 sugar
- 1/2 white chocolate baking squares
- 5 vanilla extract
- 6 bittersweet chocolate pieces
- 1 white chocolate baking square
- 3
- 1
Instructions:
1. Rinse heavy saucepan with cold water and shake out excess moisture.
2. Set pan over medium low heat and stir in cream and sugar.
3. Heat until bubbles form around edge.
4. Add chopped white chocolate, stirring until smooth.
5. Remove from heat.
6. In a bowl, whisk egg yolks with vanilla.
7. Whisk in cream mixture.
8. Pour into eight 1/2 half cup ramekins or custard cups.
9. Place ramekins in baking pan, pour in enough boiling water to come halfway up sides of dishes.
10. Bake in 300 degree oven for 35 minutes or until set around edges but still soft in centre.
11. Remove ramekins, refrigerate for at least 4 hours or until chilled.
12. Place bittersweet chocolate in microwavable bowl, microwave on medium for about 1 minute, stir until melted and smooth.
13. Spoon onto top of custards, spread to edges using back of spoon.
14. Refrigerate until chocolate is firm, about 15 minutes.
15. If desired, drizzle tops with melted white chocolate.
Title: Chocolate Pineapple Lump Pudding (Raw) (New Zealand)
Ingredients:
- 1 cashew nuts
- 1/2 dates
- 2 avocados
- 1/2
Instructions:
1. Blend all but the dried pinnaple until delicious and creamy.
2. Add the chopped dried pineapple.
3. Leave refrigerated for at least 3 hours.
4. After cooled the pineapple is lovely and chewy, just like pineapple lumps!
Title: Badder Than Pumpkin Pie
Ingredients:
- 29 pumpkin
- 12 evaporated milk
- 1 brown sugar
- 1 granulated sugar
- 1 vanilla
- 1 ground allspice
- 1 cinnamon
- 3 eggs
- 18 butter
- 1/2 pecans
- 1/2
Instructions:
1. Preheat oven to 350.
2. Mix pumpkin, milk, sugars, and spices together.
3. Pour in a 9 x 13 pan and dump yellow cake mix over the top.
4. Then add nuts if desired and drizzle the melted butter over the top.
5. Bake for 45-60 minutes.
6. Serve with whipped cream or ice cream.
Title: Peach Cobbler
Ingredients:
- 1/2 butter
- 1 all-purpose flour
- 1 white sugar
- 1 baking powder
- 1 milk
- 1
Instructions:
1. Preheat oven to 350 degrees F. Place butter or margarine in a 9x13 inch pan and melt in oven while it is preheating.
2. In a medium bowl, mix together flour, sugar, and baking powder. Stir in milk.
3. Remove pan of melted butter or margarine from oven. Pour mixture into pan, but DO NOT STIR. Spread pie filling onto batter, without stirring.
4. Bake in preheated oven for 50 to 60 minutes, until fruit is bubbly and batter is set and golden brown.
Title: Banana Split Dessert
Ingredients:
- 1 1/2 graham cracker crumbs
- 4 margarine
- 1/4 sugar
- 1/4 cinnamon
- 1 1/2 margarine
- 3 icing sugar
- 2 eggs
- 1 vanilla
- 4 bananas
- 1 crushed pineapple
- 1 Cool Whip
- 1/2
Instructions:
1. Crust; Mix first 4 ingredients together.
2. Press into a 9x13 pan and bake for 8 minutes at 350.
3. Whip margerine, icing sugar and eggs until fluffy.
4. Aff vanilla.
5. Spread over cooled graham crust, layer with pineapple and banana.
6. Top with Cool Whip, sprinkle nuts on top.
Title: Orange Oatmeals Cookies
Ingredients:
- 1 oats
- 1/2 all-purpose flour
- 1/2 baking soda
- 1 salt
- 4 brown sugar
- 50 butter
- 1 egg
- 1/2 vanilla extract
- 1 orange zest
- 2 raisins
Instructions:
1. Combine butter and brown sugar and mix well until creamy (if you find hard to mix them well, place the bowl on hot water while you stir them, not too long).
2. Add vanilla extract, egg and orange zest into the butter mixture.
3. In another bowl, combine oats, all-purpose flour, baking soda and salt together and stir a little bit before pour into the liquild mixture.
4. Preheat oven in 180c.
5. Pour the dry ingredient and raisins into the liquid mixture and mix well until the the flour can not be seen (not too long).
6. Spoon the batter on baking sheet approximately 20 medium size cookies and bake for 15 minutes or until the surface is browned.
7. remove on wire rack for cooling and store in plastic zip bag.
Title: Easy Cream Cheese Pound Cake
Ingredients:
- 1/2 butter
- 1 cream cheese
- 3 sugar
- 6 eggs
- 3 cake flour
- 2 vanilla extract
Instructions:
1. Cream butter, cream cheese& sugar together.
2. Beat until fluffy.
3. Gradually add eggs (2 at a time).
4. Beat a couple of seconds between adding eggs.
5. Gradually add flour.
6. Add vanilla, mix well.
7. Grease pan well; sprinkle flour into the greased pan so that a light film of flour covers the entire inside of the pan.
8. DO NOT PREHEAT OVEN!
9. Bake 1 hour at 300.
10. Increase oven temperature to 325 and bake an additional 25 minutes.
11. Let cake cool.
12. Put on cake plate and cover with foil to hold in the moisture.
Title: Buttermilk Chocolate Cake
Ingredients:
- 1 water
- 1/2 flour
- 1/4 sugar
- 2 eggs
- 2 buttermilk
- 2 vanilla
- 1/2 baking soda
- 1 margarine
- 1 milk
- 1/2 powdered sugar
- 1/4
- 6
- 1
Instructions:
1. Sift flour and sugar together.
2. Sift cocoa, if lumpy and mix water and oil. Heat in microwave and bring to a boil.
3. Mix flour and sugar together. Add to oil mixture.
4. Add eggs and butter milk to cocoa and sugar mixture.
5. Add vanilla and baking soda to batter.
6. Bake at 400* for 20 minutes or until toothpick inserted into center of cake comes out clean.
7. Frosting:.
8. Sift powdered sugar.
9. Sift cocoa, if lumpy and add to milk and margarine. Heat in microwave and bring to a boil.
10. Slowly add powdered sugar until the consistency is right for frosting. If frosting becomes too thick slowly add additional milk.
Title: Peach Princess Pudding
Ingredients:
- 2 milk
- 4 eggs
- 2 sugar
- 3/4 salt
- 1/4 nutmeg
- 1/4 lemon, juice and rind of
- 1 butter
- 2 margarine
- 1/4 cream of tartar
Instructions:
1. Pour milk over bread cubes.
2. Beat egg yolks with 1/2 cup sugar, salt and nutmeg; add lemon rind, juice and melted butter.
3. Pour mixture over bread and milk.
4. Mix and pour into well-greased 9-x9-x2-inch baking dish.
5. Place dish in a pan of hot water.
6. Bake at 350 degrees for 45 minutes.
7. Beat egg whites with cream of tartar until soft peaks form.
8. Add 1/4 cup sugar and beat until stiff.
9. Remove pudding from oven and spread meringue on top.
10. Place peach halves over meringue, closse to rim.
11. Bake at 375 degrees for 15 minutes to brown meringue.
12. Serve warm.
13. Makes 6 servings.
Title: Fruit-Filled Dessert Quesadillas
Ingredients:
- 10 flour tortillas
- 2 butter
- 1 margarine
- 1 confectioners' sugar
- low-fat cream cheese
Instructions:
1. Lightly brush one side of a tortilla with butter.
2. Spread the tortilla with a thin layer of cream cheese, if desired.
3. Spread about 1/4 cup pie filling on one-half of the tortilla, then fold the tortilla in half, pressing slightly to seal the edges.
4. In a large skillet on medium-low heat, cook the tortilla until lightly browned (about 4 min.); turn and brown the other side.
5. To serve, dust with confectioners' sugar or cinnamon-sugar.
6. Each quesadilla may be served whole or cut into 3-4 wedges before serving.
7. Serve hot.
Title: Bread Pudding
Ingredients:
- 9 eggs
- 4 granulated sugar
- 1 pure vanilla extract
- 1 1/2 ground cinnamon
- 1/2 unsalted butter
- 4
Instructions:
1. Preheat oven to 300 degrees F.
2. Lightly grease with butter a 9 x 13 inch heatproof baking dish.
3. Place the 13 x 9 x 2 inch baking dish into a larger roasting pan that has enough room to fill with water.
4. With a hand mixer, beat the eggs and sugar on high speed until thick and lemon colored
5. Add the vanilla and cinnamon.
6. Then beat in the melted and cooled butter and light cream.
7. Place the bread cubes in the greased pan.
8. Carefully pour the custard over the bread cubes until completely covered. If need be press down the bread cubes so they are covered with the custard.
9. Into the second pan, carefully pour in enough hot water so that the water is halfway up sides of the 9 x 13 inch baking pan.
10. Bake about 1 hour or until toothpick inserted in the center comes out clean.
11. Remove the bread pudding from the water bath and cool slightly before serving.
12. Can be served warm or cold with a dusting of confectioners' sugar and a dollop of softly whipped cream or vanilla ice cream.
Title: Circus Animal Cookie Cake
Ingredients:
- 2 1/2 unsalted butter
- 3/4 powdered sugar
- 3 strawberry puree
- 3 vanilla extract
- 1
- 1/4
Instructions:
1. To make cookie:
2. roll out the ready to bake cookie dough.
3. place elephant shaped paper template on the flattened dough.
4. cut out the shape, remove the extra pieces.
5. repeat until you have 3 elephant cookies.
6. bake 370F for 10 minutes.
7. To make strawberry buttercream:
8. With a hand mixer or stand mixer, fitted with paddle attachment, beat butter for 2 mins, until smooth & creamy. Scrape down the sides of the bowl and beater as necessary.
9. Add powdered sugar 1/2 cup at a time, beating until combined.
10. Add puree, vanilla extract, jam and beat on medium speed until fully combined.
11. Place in a piping bag.
12. To make strawberry puree:
13. place about 5 chopped strawberries in a food processor and blend until pureed.
14. To assemble:
15. placed one baked elephant cookie down.
16. pipe small circular shapes of strawberry buttercream until the cookie is covered; repeat to the next two cookies.
17. once the buttercream layers are added, stack the cookies.
18. sprinkle on candy-coated chocolates on top.
Title: It's a Bloody Orange Meringue Pie
Ingredients:
- 1 1/4 all-purpose flour
- 1/8 salt
- 1/2 sugar
- 2 pecans
- 1/2 butter
- 3 sweetened condensed milk
- 1/4 cream of tartar
- 3 sugar
- 14
- 1
- 1/2
- 3
- 1/4
- 1/3
Instructions:
1. Crust.
2. Sift together the flour, salt, sugar and pecans.
3. Add the thinly sliced cold butter into the flour mixture and blend until it looks like coarse meal.
4. Sprinkle the ice water over the mixture and using a fork stir until a dough ball forms. If you require a little more water -- use it.
5. Wrap the dough ball in wax paper and chill for 1-2 hours.
6. On a lightly floured surface, roll the chilled dough out into a circle a bit larger than your pie pan.
7. Carefully place dough into pie pan.
8. Trim the dough about 1/4 inch above the rim of the pan.
9. Please remember to prick the bottom of the crust all over with a fork and chill in the fridge for an additional 1/2 hour.
10. Bake the crust in a preheated 450 degree oven for 10 - 15 minutes, then remove and allow to cool on rack.
11. Filling.
12. Preheat your oven to 350 degrees.
13. Add your favorite raspberry preserves to the bottom of the cooled pecan crust.
14. Mix the egg yolks, condensed milk, orange juice, and orange rind together, blending well.
15. Pour the orange mixture into the prepared crust.
16. Meringue.
17. In a large bowl beat the egg whites and the cream of tarter together until soft peaks form.
18. Gradually add the sugar, a little at a time, beating well until the eggs are stiff but not dry.
19. Spread the meringue on top of the orange filling making sure to seal the edges.
20. Bake in a 350 degree oven for 12-15 minutes or until golden brown.
21. Watch your pie so that the meringue doesn't burn.
22. Once the pie has cooled, chill for several hours and ENJOY!
Title: Baked Pineapple Pudding
Ingredients:
- 1 pineapple
- 1/2 sugar
- 10 eggs
- pineapple slice
Instructions:
1. Peel the pineapple and extract the juice. Then pour through a strainer. Heat the juice in a pan and add in the sugar, stirring constantly to avoid burning. Cook until the sugar dissolves and makes a light syrup. Set aside to cool. Beat the eggs lightly and stir into the syrup. Caramelise the bottom of a smooth, deep baking tin and pour in the pineapple mix. Cover with aluminium foil and place in a dish of water (bain marie) and cook in the oven 25-30 minutes.
2. Once the pudding has cooled, turn out onto a serving dish and garnish with either whipped cream or some pineapple slices.
Title: Watermelon Soup With Floating Meringue
Ingredients:
- 14 watermelon
- 4 watermelon
- 1/4 sugar
- 1
- 8
Instructions:
1. Using a blender, working in batches, liquify the watermelon chunks only with the sugar and lemon juice.
2. Transfer the soup into a large bowl, cover and refrigerate for at least 4 hours.
3. To serve, pour 1 cup watermelon soup into each of 8 small bowls, divide the watermelon balls among the servings and top each with a meringue cookie.
Title: Puffed Wheat Cake
Ingredients:
- 1/3 butter
- 1/2 corn syrup
- 1 brown sugar
- 2 vanilla
- 8
- 1
Instructions:
1. Melt butter in saucepan.
2. Add syrup, sugar and cocoa. Boil for at least 1 minute.
3. Remove from heat and mix in vanilla, if using.
4. Add puffed wheat and mix thoroughly.
5. Press into a greased 9x13 pan.
Title: Jack Daniel's Bundt Cake
Ingredients:
- 1 butterscotch pudding mix
- 1 water
- 1/2 eggs
- 1/2 powdered sugar
- 4 butter
- 1/2
- 1
- 1 1/2
- 1/4
- 1
Instructions:
1. Cake:
2. In a large bowl, combine the cake mix and instant pudding, then add oil, water, 1/2 cup Jack Daniel's and the eggs.
3. (I usually spill a little extra Jack in, not on purpose though) Mix until smooth, about 4 minutes.
4. Pour into a well greased bundt pan; tap the pan on solid surface several times to remove any trapped air bubbles.
5. Pour 1/2 of the toffee chips evenly over what would be the bottom of the cake.
6. Bake@350 degrees for 50-60 minutes.
7. (you may want to enjoy a little Jack n'Coke while you wait for the cake to finish baking).
8. Cool 15 minutes, then turn out onto a cooling rack and cool cake completely.
9. Frosting:
10. Add powered sugar, melted butter, and 1 tablespoon Jack Daniel's and mix until lumps are gone.
11. You will have to add more Jack here, as it will be too thick to drizzle over the edges.
12. The frosting should just about run to the bottom before setting up (thickening).
13. (add a tablespoon or two, a little at a time to make it work) Pour remaining toffee bits over the wet frosting and push the bits inches.
14. Have another sip of Jack for a job well done!
Title: Marble Cake
Ingredients:
- 180 butter
- 180 caster sugar
- 2 eggs
- 250 self-raising flour
- 1/3 milk
- 1 vanilla extract
- 1 cocoa powder
- 3 water
- 80 caster sugar
- 25 icing sugar
- 225
Instructions:
1. Preheat oven to 180° celcius.
2. Grease 20cm fluted ring/ or round cake tin. Dust with flour.
3. Beat butter and sugar together until light and fluffy.
4. Add eggs one at a time.
5. Mix until creamy.
6. Mix in flour alternating with milk and vanilla essence slowly, mixing after each addition.
7. Divide mixture into three.
8. Mix cocoa powder into one third.
9. Red food colouring into another third.
10. Place alternating spoonfuls of the three mixtures into cake tin.
11. Level surface and bake for 40 -50 minutes until cake springs back when lightly touched.
12. Slightly cool cake and when still warm pour icing over.
13. To make the icing:
14. Heat water with caster sugar until dissolved. Place icing sugar and syrup into a bowl and beat until smooth.