lumicero/recipes-ing2inst huggingface dataset:
Title: Yogurt-Cranberry Coffeecake
Ingredients:
- 5 butter
- 1/2 brown sugar
- 1 salt
- 2 ground cinnamon
- 2 vanilla extract
- 1 unbleached all-purpose flour
- 2 white whole wheat flour
- 1 unbleached all-purpose flour
- 1/2 white whole wheat flour
- 1 whole berry cranberry sauce
- 2 butter
- 2 brown sugar
- 1 brown sugar
- 1/4 eggs
- 1 plain yogurt
- 1 yogurt
- 1 vanilla extract
- 1/2 baking powder
- 2 baking soda
- salt
- unbleached all-purpose flour
Instructions:
1. Preheat the oven to 350°F Lightly grease a 9 x 13-inch pan.
2. To make the streusel: In a large bowl, cream together the butter, sugar, salt, cinnamon, and vanilla. Add the flour, beating until even crumbs form. Scoop the mixture into a smaller bowl, and set it aside.
3. To make the batter: In the same bowl in which you've just made the streusel (you can use a different bowl if you want, but this saves on washing dishes), cream together the butter and brown sugar, beating until smooth. Beat in the eggs, scraping the bowl and again beating until smooth. Beat in the yogurt, extracts, baking powder, baking soda, salt, and flour. The mixture will be fairly stiff. Scoop the batter into the prepared pan. Dollop the cranberry sauce on top, breaking it up with a fork first, if necessary. Sprinkle the streusel over all.
4. To bake the coffeecake: Bake coffeecake for 40 minutes, or until a cake tester inserted into the center comes out clean. Remove it from oven, and cool for 30 minutes before serving (or serve it hot from the oven, if you don't mind it crumbling a bit!).
Title: Guyana Black Cake
Ingredients:
- 1 raisins
- 1/2 currants
- 1/4 prune
- 1 rum
- 1 1/2 brown sugar
- 1/2 butter
- 6 eggs
- 1/2 flour
- 1/2 baking powder
- 1 mixed spice
- 1/4 icing sugar
- 2 lemon
- 1/2
- 2
- 1
Instructions:
1. FOR THE CAKE: Wash and dry fruit. Grind fruit and soak with 3/4 cup of rum. Store, covered, in glass jar to steep for 2 weeks or longer.
2. TO MAKE CARAMEL, heat 1 lb. of sugar in a heavy bottomed frying pan until melted; simmer until dark brown. Let cool.
3. Cream butter and 1/2 lb (250 g) sugar well, add beaten eggs a little at a time; add soaked fruits and rum, stirring well, and enough caramel to make it as dark as desired.
4. Add sifted flour with baking powder and mixed spice. Fold in peel and chopped nuts.
5. Pour mixture into baking pan, greased and lined with waxed paper. Bake in a slow oven at 300°F for about 2 to 2 1/2 hours.
6. Sprinkle additional rum over cake immediately after it is baked. Repeat a few times. Allow cake to remain in pan for 2 to 3 days.
7. FOR THE MARZIPAN: Beat egg whites to a stiff froth, stir in ground almonds, sugar and almond essence to make a paste.
8. Remove cake from pan, place on a cake plate. Cover top of cake with almond paste. Roll rest of paste thinly to cover sides. Allow to dry 1 day before icing.
9. FOR THE ROYAL ICING: Beat egg whites to a froth, add sugar, a little at a time, beating well after each addition. Add lemon juice and sugar and continue to beat until mixture forms peaks.
10. Dip a spatula in hot water and smoother the icing over the almond paste. A second layer may be applied when the first is thoroughly dried.
11. Decorate as desired. If cake is for a wedding choose appropriate colours and decorations. If cake is for Christmas colours chosen may be red and green on white with a Christmas theme.
12. Caribbean Cuisine….Betty “K”.
Title: Nutty Biscotti
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 1 baking soda
- 1 baking powder
- 1/2 salt
- 2 eggs
- 2 lemon peel
- 1 lemon juice
- 1 all-purpose flour
- 3 pistachio nut
- 1 pistachio nut
- 1 white chocolate baking squares
- 1/4 lemon peel
- 1/4 shortening
- 8 -10
- 1
Instructions:
1. Preheat oven to 350 degree F.
2. Line cookie sheet with parchment paper.
3. Beat butter with mixer on medium to high speed 30 seconds.
4. Add sugar, soda, baking powder, and salt; beat until combined.
5. Add eggs, lemon peel and juice, and extract. Beat until combined.
6. Add flour; beat until combined. Stir in nuts.
7. Divide dough in half. Shape each into a 12-inch roll. Place at least 3 inches apart on baking sheet.
8. Bake 35 to 40 minutes or until beginning to brown (logs will spread).
9. Cool completely on a rack. Use a serrated knife to cut each roll into 3/4-inch slices.
10. Place, cut sides down, on ungreased cookie sheet.
11. Bake in 350 degree F oven for 5 minutes. Turn slices over; bake 5 minutes more or until dry and crisp. Cool on rack.
12. NUT COATING: Combine the pistachios and the macadamias. In small saucepan melt 8 to 10 ounces white chocolate baking squares over low heat. Stir in 1 teaspoon finely shredded lemon peel and 1 tablespoon shortening. Add additional shortening, 1 teaspoon at a time, until of dipping consistency. Dip 1 end of biscotti into white chocolate; sprinkle with nuts. Dry completely.
Title: Ambrosia
Ingredients:
- 6 fresh pineapple
- 3 fresh coconut
- 3 maraschino cherries
- 1 1/2 powdered sugar
Instructions:
1. Combine all ingredients in a large bowl.
2. Cover and refrigerate.
Title: Orange Marmalade
Ingredients:
- 2 lemon
- 1 water
- 1 sugar
- 1 1/2
- 5
Instructions:
1. Add water to fruit and simmer 5 minutes.
2. Cover and let stand 12-18 hours in a cool place.
3. Cook rapidly until peel is tender, about 1 hour.
4. Measure fruit and liquid.
5. Alternate sugar with each cup of fruit mixture.
6. Bring slowly to a boil, stirring until sugar dissolves.
7. Cook rapidly, about 25 minutes.
8. When mixture begins to thicken, stir occasionally to prevent sticking.
9. Pour hot into hot jars, leaving 1/4 inch head space.
10. Adjust caps.
11. Process 10 minutes in boiling water bath.
12. Yield: about 7 half pints.
Title: Waldorf-Astoria Red Velvet Cake
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 2 buttermilk
- 2 cake flour
- 1 salt
- 2 1/4 vanilla
- 1 baking soda
- 1 vinegar
- 1 flour
- 1 milk
- 3 sugar
- 1 vanilla
- 1 butter
- 1
Instructions:
1. Cream shortening, sugar and eggs.
2. Make a paste of food coloring and cocoa.
3. Add to creamed mixture.
4. Add buttermilk alternating with flour and salt.
5. Add vanilla.
6. Add soda to vinegar, and blend into the batter.
7. Pour into 3 or 4 greased and floured 8" cake pans.
8. Bake at 350°F for 24-30 minutes.
9. Split layers fill and frost with the following frosting.
10. Frosting: Add milk to flour slowly, avoiding lumps.
11. Cook flour and milk until very thick, stirring constantly.
12. Cool completely.
13. Cream sugar, butter and vanilla until fluffy.
14. Add to cooked mixture.
15. Beat, high speed, until very fluffy.
16. Looks and tastes like whipped cream.
Title: Death by Chocolate Bombe
Ingredients:
- 1 unflavored gelatin
- 1 white chocolate
- 2/3 butter
- 6 eggs
- 2 sugar
- 2 butter
- 1/4 eggs
- 1/3 sugar
- 5
- 2
- 1/4
Instructions:
1. Line a 6 cup (1. 5 L) mixing bowl with plastic wrap and drizzle inner surface with melted chocolate (criss-cross thin lines); freeze
2. WHITE MOUSSE: In a saucepan sprinkle gelatine over cream. Let stand 5 minutes.
3. Bring cream to a boil; remove from heat.
4. Add white chocolate and butter; stir until melted.
5. Blend in egg yolks.
6. Beat egg whites until frothy; gradually add sugar, beating until stiff peaks form.
7. Fold into chocolate mixture; pour into prepared bowl.
8. Freeze 30 minutes.
9. DARK MOUSSE: Prepare the dark mousse layer following the white mousse directions, omitting gelatine step.
10. Freeze until set, at least 8 hours.
11. Unmould onto serving plate, remove plastic wrap.
Title: Blitz Torte
Ingredients:
- 1/2 shortening
- 1/2 sugar
- 4 vanilla
- 1 milk
- 3 cake flour
- 1 baking powder
- 1 salt
- 1/8 sugar
- 1/4 cinnamon
- 1 1/4 sugar
- 4 flour
- 1 sugar
- 1 salt
- 3 milk
- 1/3 vanilla
- 1/8 butter
- 1
- 1/2
- 1
Instructions:
1. Cream shortening and sugar, beat til fluffy; Add egg yolks, vanilla, and 3 Tbsp of milk. Add The cake flour mixed with the baking powder and salt. Spread mixture into 2 greased/pamed layer pans, they will be very thin layers.
2. Beat egg whites til very stiff, add the sugar gradually. Spread on top of the 2 cake mixturse and sprinke with cinnamon-sugar and sliced almonds.
3. Bake at 350 for apx 30 minute, until toothpick comes out clean.
4. Combine and cook flour, sugar salt amd milk for a nice thick custard. Remove from heat and add 1 tsp butter and 1/2 tsp vanilla to mixture. Spread between layers and cut into slices for a wonderful dessert! sometimes, if the cake seems a bit dry, I make a double batch of the custard and drizzle it down the sides and use extra in the middle.
Title: Lemon Poppy Seed Cookies
Ingredients:
- 1 granulated sugar
- 1 margarine
- 1 butter
- 2 fresh lemon rind
- 3 eggs
- 1/2 all-purpose flour
- 1/4 baking soda
- 1 1/2 salt
- 1/2 powdered sugar
- 2 fresh lemon rind
- 1 fresh lemon juice
- poppy seed
Instructions:
1. Mix sugar, butter or margarine,lemon peel and eggs in large bowl.
2. Stir in flour, baking soda, and salt. Shape dough into a roll, 12" long.
3. Roll in plastic wrap and roll into a cylinder 12" long,
4. Refrigerate 2 hours or until firm.Heat oven to 375*.
5. Cut dough into 1/4" slices. Place about 2" apart on ungreased sheet.
6. Bake 10-12 minutes or until edges are light brown.
7. Immediately remove from cookie sheet to wire rack to cool completely. spread cookies with poppy seed glaze.
8. POPPY SEED GLAZE.
9. Mix all ingredients till smooth. Add 1-2 tsps water, if necessary to make glaze spreadable.
Title: Quick Peanut Butter Cookies (4 Ingredients !)
Ingredients:
- 1 brown sugar
- 1 creamy peanut butter
- 1/2 water
- 3 vanilla
- 1
Instructions:
1. Combine all ingredients, and stir until blended.
2. Separate dough into 1 inch balls.
3. Flatten to 1/4 inch with fork making a criss cross pattern.
4. Bake at 350° 8 to 10 minutes.
5. Allow to cool 2 minutes on cookie sheet; remove to wire rack, and let cool completely.
Title: Sour Cream Pound Cake
Ingredients:
- 1 sugar
- 3/4 eggs
- 1/2 sour cream
- 4
- 1
Instructions:
1. Pre-heat oven for 30 minutes at 350 degrees.
2. Grease bundt pan.
3. Pour all the ingredients into a bowl and mix until fluffy.
4. Bake for 40 minutes.
Title: Nigella Lawson Turkish Delight Syllabub
Ingredients:
- 12 Cointreau liqueur
- 2 lemons
- 8 caster sugar
- 600 rose water
- 2 orange flower water
- 2 pistachios
- 2
Instructions:
1. Mix the cointreau, lemon juice and sugar in a large bowl, stirring to dissolve the sugar.
2. Slowly stir in the cream and then begin to whisk with an electric mixer.
3. Whisk until the cream is fairly thick, but not thick enough to hold its shape.
4. Sprinkle in the flower waters and keep whisking until you have a light and airy mixture that forms soft peaks.
5. Be careful, it's better to have it a bit too runny than too thick.
6. Spoon into small glasses, letting the mixture come up over the rim of the glass.
7. Scatter finely chopped pistachios on top.
Title: Triple-Layered Chocolate Peanut Butter Brownies
Ingredients:
- 11 bittersweet chocolate
- 1 unsalted butter
- 3/4 light brown sugar
- 3/4 granulated sugar
- 2 vanilla extract
- 3 eggs
- 1 1/4 all-purpose flour
- 3/4 salt
- 1 salted peanuts
- 12 cream cheese
- 1 creamy peanut butter
- 1 confectioners' sugar
- 8 bittersweet chocolate
- 4 unsalted butter
- 1/2 heavy cream
Instructions:
1. Make Brownie Layer: Preheat oven to 350 degree F and butter and flour a 13-x9-inch nonstick metal baking pan.
2. Melt chocolate and butter in a large heat-proof bowl set over a saucepan of simmering water, stirring until smooth. Remove bowl from pan and stir in sugars and vanilla. Add eggs 1 at a time, stirring vigorously after each addition, until combined well.
3. Add flour and salt and stir until just combined.
4. Stir in chopped nuts and spoon mixture into prepared pan, smoothing top.
5. Bake in middle of oven until a toothpick inserted in center comes out clean, about 40 minutes. Let brownies cool in pan on a rack.
6. Make Peanut Butter Layer: Whisk together cream cheese and peanut butter until combined well. Sift confectioners' sugar over mixture and whisk until combined well and smooth. Spread peanut butter mixture evenly over brownie layer with a spatula and chill until firm.
7. Make Chocolate Layer: Melt chocolate with butter and cream in a heat-proof bowl set over a saucepan of simmering water, stirring until smooth, about 4 minutes. Remove bowl from pan and let chocolate mixture cool to room temperature. Spread cooled mixture over peanut butter layer and chill until firm.
8. Trim brownies along one short side with a hot dry knife (reserve trimmings for a snack, of COURSE, lol!) and cut remaining brownies into bite-size pieces (about 1 x 1-1/2 inches). The first piece will be the hardest to get out. Keep brownies chilled, loosely covered, until ready to serve.
Title: Hearty Rice Pudding
Ingredients:
- 1 1/4 water
- 1/2 brown rice
- 1 skim milk
- 1 1/2 raisins
- 1/4 brown sugar
- 1/4 ground cinnamon
- 1/2 whole wheat flour
- 3 vanilla extract
- 1
- 1/4
Instructions:
1. Bring water to a boil in a medium saucepan. Add rice; cover, reduce heat and simmer 45 minutes.
2. Drain pineapple, reserving juice; set juice aside. Add pineapple and milk to rice, stirring well. Place over medium-low heat; cover and cook 15 minutes. Stir in raisins, sugar and cinnamon.
3. Combine reserved pineapple juice and flour, stirring until blended. Gradually add flour mixture to rice mixture; cook over medium heat until thickened and bubbly. Remove from heat; stir in vanilla.
4. Spoon into individual dessert dishes; sprinkle each with equal amounts of almonds. Serve warm or chilled.
Title: White Chocolate Coconut Hazelnut Frosting
Ingredients:
- 4 white chocolate baking squares
- 1/4 butter
- 2 flaked coconut
- 1/2 hazelnuts
- 1/2 confectioners' sugar
- 1
Instructions:
1. In a small saucepan, combine white chocolate, butter and cream. Heat, stirring constantly, over low heat until smooth. Cool 15 minutes.
2. Add coconut, nuts and confectioner's sugar. Mix well. If necessary, add a little more confectioner's sugar or milk to reach a soft spreading consistency.
Title: Date Pudding
Ingredients:
- 1 1/2 dark brown sugar
- 1 water
- 1 butter
- 1 flour
- 2 baking powder
- 1 salt
- 1/2 milk
- 1 dates
- 1/2 walnuts
Instructions:
1. In a saucepan combine 1 cup brown sugar, water, and bring to a boil, cook for 3 minutes.
2. Remove from heat and add butter.
3. In a bowl combine flour, baking powder, salt, 1/2 cup sugar.
4. Stir in milk until smooth.
5. Add dates and walnuts.
6. Preheat oven to 350°.
7. Pour syrup into a 8 or 9-inch baking pan; add batter and bake for 45 minutes.
8. Serve warm with whipped cream.
Title: Norwegian Lemon Mousse
Ingredients:
- 1/4 unflavored gelatin
- 1/2 sugar
- 1/4 salt
- 4 milk
- 1/2 half-and-half
- 2 lemon rind
- 1 lemon juice
- 1/4 lemon leaves
- lemon peel
Instructions:
1. Stir together gelatin, sugar and salt in top part of double boiler.
2. Beat egg yolks until thick and lemon colored.
3. Add milk and half-and-half.
4. Stir eggs and milk combination into gelatin mixture. Cook and stir constantly over boiling water until mixture coats spoon, about 10 minutes.
5. Remove from heat and stir in grated lemon rind. Slowly stir in lemon juice. Place into a 1-quart gelatin mold.
6. Chill until set. Remove from mold by quickly dipping the bottom in lukewarm water. Dry it off and place your serving plate over the mold and turn over.
7. The mousse should now come loose and sit nicely on your serving plate.
8. Make a design with whipped cream on and around the dessert.
9. Garnish with lemon leaves, grated lemon rind or lemon peel (You can use a vegetable peeler to make curly lemon peel).
Title: Sweet Whipped Cream
Ingredients:
- 2 confectioners' sugar
- 3
Instructions:
1. Using a mixer with a whisk attachment, whip the heavy cream until slightly firm peaks.
2. Thoroughly fold in the confectioners sugar and serve.
Title: No Labor Day-sert Low Sugar
Ingredients:
- 2 sugar-free instant chocolate pudding mix
- 3 milk
- 12 Cool Whip Lite
- 1 graham cracker
- 8 light cream cheese
- 1/2 Splenda sugar substitute
Instructions:
1. Mix pudding and milk together.
2. Stir into pudding mixture with 8 ozs of cool whip.
3. Place 1 layer of graham crackers on bottom of pan.
4. Spread 1/2 of pudding mixture on crackers.
5. Place another layer of graham crackers on pudding.
6. Layer the rest of the pudding mixture on crackers.
7. Add third layer of graham crackers.
8. Sit aside while making final layer.
9. Take sofened cream cheese and mix with splenda.
10. Mix together remaining 4 oz of cool whip with cream cheese mixture and frost desert.
11. Wait several hours or overnight before serving.
12. Needs time to let crackers soften.
Title: Banana-Peach Rice Pudding
Ingredients:
- 16 bananas
- 2 mint leaf
- 1
- 8
Instructions:
1. Drain peaches.
2. Reserve a few peach slices for garnish, coarsely chop remaining peaches.
3. Slice bananas.
4. In a medium bowl, stir in rice pudding, peach yogurt, chopped peaches, and all but 12 slices of banana.
5. Spoon pudding mixture into 4 dessert bowls.
6. Garnish with mint leaves and reserved peach and banana slices.
Title: Sugar Free Cranberry Almond Biscotti
Ingredients:
- 4 eggs
- 4 Splenda sugar substitute
- 2 flour
- 4 baking powder
- 3 3/4 baking soda
- 3 salt
- 2 dried cranberries
- 1/2
- 2
- 1
Instructions:
1. I use my kitchenaid mixer to do this recipe.
2. Preheat oven to 325 degrees.
3. Beat eggs, egg whites, Splenda and almond extract until smooth.
4. Add flour, baking pwdr.
5. ,soda and salt.
6. Mix until well blended.
7. This will be a sticky batter.
8. Add cranberries and almonds and mix until incorporated.
9. Divide dough in 1/2 making long but flat dough lined on a greased parchment paper.
10. Bake for 20-25 minutes or until lightly browned.
11. Remove from oven and let cool on cookie sheet for 10 minutes.
12. Reduce oven temp to 300 degrees.
13. Slice with serated knife each roll about 20 slices.
14. I start on a diaganol and keep slicing till the end.
15. Stand each slice up on bottom and bake at least 25- 30 minutes.
16. Watch so they don't overbrown.
17. Cool on wire racks.
Title: Pecan Shortbread
Ingredients:
- 3/4 unsalted butter
- 1 sugar
- 1 pure vanilla extract
- 1 all-purpose flour
- 3 1/2 salt
- 1/4 pecans
- 1 1/2
Instructions:
1. Preheat the oven to 350 degrees F.
2. In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
3. Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
4. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.
Title: Orange-Chocolate Chip Biscotti
Ingredients:
- 1 2/3 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 2 eggs
- 3/4 sugar
- 1 vanilla extract
- 1/4 orange, zest of
- 2/3
- 2
- 1
Instructions:
1. Preheat oven to 300. Position rack in the middle of oven.
2. Combine flour, baking soda, and salt; mix thoroughly with fork.
3. Whisk together the eggs, sugar, vanilla and orange extracts, and orange zest in a medium bowl.
4. Mix in the orange juice.
5. Using a rubber spatula, stir in dry ingredients until just combined.
6. Stir in chocolate chips.
7. The batter will be thick and sticky (typical biscotti batter). Scrape the batter onto a baking sheet. (I cover my baking sheet with aluminum foil, then spray it with baking spray.) Using two spatulas, divide batter into two loaves, about 14" long and about 2.5" wide. Try to put at least 2.5" between the loaves; straighten the edges of the loaves with spatulas.
8. Bake for 35 minutes, or until firm but springy when pressed with fingers.
9. Cool for ten minutes in the pan. Then move loaves to a cutting board, and with a sharp knife (serrated is best), slice loaves on teh diagonal in 1/2" slices.
10. Lay the biscotti on the baking sheet, cut side down, and bake for another 12 minutes.
11. Take the biscotti out of the oven, turn them over, and bake another 12-15 minutes, or until golden brown.
12. Note: If you don't want the biscotti to pick up a darker color, handle the second baking this way: Rather than laying the slices cut-side down, stand them upright, and bake them for a total of 24-30 minutes.
13. Remove the biscotti from the oven and cool on a cooling rack.
14. Medrich notes that the flavor will become stronger, and the biscotti will become more tender, after being stored for 2-3 days in an airtight container.
Title: Banana & Apricot Loaf
Ingredients:
- 2 sultana
- 1/2 sugar
- 1/2 milk
- 1/2 banana
- 1 1/4 walnuts
- 1 self raising flour
- 1/2 rolled oats
- 1 1/2
- 1/4
Instructions:
1. Put the bran flakes, sultanas, apricots, sugar and milk into a bowl and mix well. Leave to soak for an hour.
2. Preheat oven to a moderate heat.
3. Grease and line a loaf pan (10 x 21cm). Add the banana and walnuts to the soaking mixture and fold in the sifted flour. Mix well and put mix into the loaf pan. Smooth the top of the loaf and sprinkle with oats.
4. Bake for one hour or until a skewer inserted into the centre of loaf comes out clean.
5. Cool loaf on wire rack.
6. When cold slice and serve with butter.
Title: Chocolate Covered Raisin Cookie Mix in a Jar
Ingredients:
- 3/4 sugar
- 1/2 dark brown sugar
- 1 flour
- 1/2 baking powder
- 1 3/4 baking soda
- 1
- 1/2
Instructions:
1. Layer ingredients in order given in a quart size wide-mouth canning jar.
2. Press each layer firmly in place making sure you really pack it down before you add the flour mixture, it will be a tight fit but it will work.
3. Attach these instructions to the jar:
4. Chocolate covered Raisin Cookies•.
5. Empty cookie mix into large mixing bowl.
6. Use your hands to thoroughly blend mix.
7. Add: 1 stick butter or margarine, softened at room temp, 1 egg, slightly beaten, and 1 tsp vanilla.
8. Mix until completely blended. You will need to finish mixing with your hands.
9. Shape into walnut sized balls.
10. Place 2 inches apart on a parchment-lined cookie sheet. DO NOT USE WAXED PAPER.
11. Bake at 375°F for 13 to 15 minutes until tops are very lightly browned.
12. Cool 5 minutes on baking sheet.
13. Remove cookies to racks to finish cooling.
14. Yield: 2 1/2 dozen cookies.
Title: Vegan Chai Coconut Cake Recipe
Ingredients:
- 1 chai tea
- 1/3 quick oatmeal
- 1 whole wheat flour
- 1/2 unbleached white flour
- 1 baking soda
- 1/2 salt
- 1 cinnamon
- 1/4 ginger
- 3/4 raw sugar
- 1/3 unsweetened applesauce
- 1 vinegar
- 1 vanilla extract
- 2 maple syrup
- 1/2 pecans
- 1/2 flaked coconut
Instructions:
1. Prepare the Chai ahead of time by steeping two teabags in one cup of boiling water until cool.
2. Preheat oven to 350°F Grease and flour a 8-inch square baking pan.
3. Combine the dry ingredients (oatmeal through sugar) in a medium-sized mixing bowl.
4. Add the Chai, applesauce, vinegar, vanilla, syrup, pecans and all but the 2 tablespoons of coconut.
5. Mix well, and pour the batter into the prepared pan. Sprinkle with the reserved coconut and bake for about 25 minutes, or until a tester inserted into the center of the cake comes out clean.
6. Serve warm or at room temperature.