lumicero/recipes-ing2inst huggingface dataset:
Title: Low Fat Blackberry Cobbler
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 1/2 all-purpose flour
- 1/2 baking powder
- 1 skim milk
- 1 blackberries
- 1
- 2
Instructions:
1. Preheat oven to 350 and spray a 7"x 9" baking pan.
2. In a medium bowl, mix all ingredients together well, except blackberries and pour into pan.
3. Place blackberries on top of the batter.
4. If using frozen blackberries allow them to partially defrost.
5. Bake 45-50 minutes, or until dark golden brown.
6. Remember this will appear darker than what you may be used to.
Title: Doctored-Up Vanilla Pudding Casserole
Ingredients:
- 2 bananas
- 6 -8 milk
- 2 French vanilla instant pudding
- 1 cream cheese
- 1 sweetened condensed milk
- 1
Instructions:
1. Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
2. In a bowl, combine the milk and pudding mix and blend well using a hand held electric mixer.
3. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
4. Fold the whipped topping into the cream cheese mixture.
5. Add the cream cheese mixture to the pudding mixture and stir until well blended.
6. Pour the mixture over the cookies and bananas and cover with the remaining cookies.
7. Refrigerate until ready to serve.
Title: Tu Tu's Carrot Cake
Ingredients:
- 1 self raising flour
- 1 bicarbonate of soda
- 1 cinnamon
- 1 clove
- 1 ginger
- 1 brown sugar
- 1 1/8 carrots
- 1/2 sultana
- 2/3 olive oil
- 2 eggs
Instructions:
1. mix step one well.
2. beat step two.
3. add two steps together.
4. bake 180 degrees 40 - 50 minutes.
5. top with a cream cheese topping.
Title: Teresa's Lemon Pound Cake
Ingredients:
- 4 eggs
- 1 instant lemon pudding
- 1 water
- 3/4 confectioners' sugar
- 2/3 lemon juice
- 1
- 2 2/3
Instructions:
1. DIRECTIONS FOR CAKE: Preheat oven to 350.
2. Beat eggs until smooth and creamy.
3. Add remaining cake ingredients and beat for 10 minutes (yes, you need to beat it for the whole 10 minutes!) Bake in ungreased bundt or tube pan at 350 degrees for 55 minutes,or until toothpick comes out clean.
4. Cool and remove from pan.
5. DIRECTIONS FOR ICING: Mix juice and sugar in small pot until*just* boiling.
6. Prick holes in top of cooled cake.
7. Drizzle hot glaze over cake.
Title: Three Ingredient Italian Sponge Cake
Ingredients:
- 6 eggs
- 1 sugar
- 1 cake flour
Instructions:
1. Cut wax paper to fit two 9" round cake pans.
2. Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl.
3. Add 1/2 c sugar to whites and beat until very stiff.
4. Add 1/2 c sugar to yolks and beat until very thick and light yellow in color.
5. Fold egg yolk mixture into egg whites.
6. Fold flour in using 1//3 c each time until well mixed.
7. Do not overmix.
8. Pour into prepared pans.
9. Bake at 350 degrees for approximately 30 minutes or until inserted toothpick comes out dry.
10. Cool for a few minutes, remove from pan and remove waxpaper.
11. Cool completely.
12. Fill with a custard cream filling (See one I use posted on Recipezaar) and frost all over with whipped topping or whipped cream.
Title: Vegan Chocolate Pudding
Ingredients:
- 1/4 cornstarch
- 1/4 sea salt
- 1/4 soymilk
- 2 honey
- 1/2 vanilla extract
- 2
Instructions:
1. Combine cocoa powder, corn starch, salt in a 1 quart saucepan. Add just enough soy milk to make a smooth paste. Gradually stir in rest of the soy milk and agave nectar or honey.
2. Cook over medium heat, stirring constantly, until mixture thickens. Remove from heat and stir in vanilla. Pour into serving dishes and chill. Serves 4.
Title: The World's Easiest Chocolate Mousse
Ingredients:
- 250 chocolate bars
- 3/4 milk
- 5 honey
- 150
Instructions:
1. place milk in a pan.
2. place chocolate in it and melt on a medium flame.
3. add honey.
4. remove from flame, add fresh cream and mix well.
5. whip it for 3-5 minutes with an electronic egg beater.
6. cool it. then transfer to a refridgerator.
7. the mousse is ready after 2 hours.
Title: Double Chocolate Cherry Cake
Ingredients:
- 1 buttermilk
- 3/4 cocoa powder
- 2/3 boiling water
- 1 1/2 flour
- 1 1/4 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 butter
- 1 white sugar
- 1 vanilla extract
- 1/2 eggs
- 3 icing sugar
- 3 cherry pie filling
- 1/2 white chocolate chips
- 16
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Butter and flour 2 x 9" round pan.
3. Combine sour cream, cocoa and water, blend well (set aside).
4. Mix flour, baking soda, baking powder and salt into bowl (set aside).
5. In a large bowl beat butter and sugar on medium high speed for 2 minutes until light and fluffy.
6. Lower speed and add vanilla and almond extracts, add eggs one at a time, blend well.
7. Add flour 3 times to butter mixture, alternating 2 times with milk mixture-- starting and ending with flour.
8. Mix well.
9. Pour batter evenly into both pans and bake in a 350 degree oven for 20- 25 minutes.
10. Cool on racks for 20 minutes before removing pans.
11. Cool completely before frosting.
12. Beat whipping cream with icing sugar until stiff but not dry.
13. Place one cake on platter, frost with 1 cup whipped cream to 1/2" from edge of cake, sprinkle white chocolate chips on top of whipped cream and top with the chopped and drained cherries.
14. Put 2nd cake overtop of first cake and frost the top and sides with the remaining whipped cream.
15. You can add chocolate curls or marashino cherries to decorate if desired.
Title: Coconut Macaroons
Ingredients:
- 1 1/3 coconut
- 1/3 sugar
- 3 flour
- 1/8 salt
- 2
- 1/2
Instructions:
1. Mix coconut, sugar, flour and salt.
2. Stir in egg whites and almond extract.
3. Drop from teaspoon onto a lightly greased baking sheet.
4. Bake at 325 degrees for 20 minutes, or until edges are golden brown.
5. Remove immediately.
Title: Double Chocolate Oatmeal Cookies
Ingredients:
- 2 eggs
- 1 brown sugar
- 1 white sugar
- 1 margarine
- 2 vanilla
- 2 milk
- 2 flour
- 1 baking soda
- 1 baking powder
- 1 rolled oats
- 2 chocolate chips
- 1/2
Instructions:
1. Blend all ingredients together except chocolate chips.
2. Add chocolate chips last.
3. Drop by rounded teaspoons onto lightly greased cookie sheet.
4. Bake at 350°F for 10-12 minutes.
Title: Oregon Blackberry Upside-Down Cake
Ingredients:
- 2 fresh blackberries
- 1/2 sugar
- 2 cornstarch
- 4 shortening
- 1/2 vanilla
- 1/2 sugar
- 1 egg
- 3/4 all-purpose flour
- 1/4 salt
- 1 1/2 baking powder
- 1/4 milk
Instructions:
1. Pre-heat oven to 350°F.
2. In a bowl toss together the first three ingredients; Blackberries, sugar and cornstarch, mashing only a few of the berries. Pour this into an 8-inch square cake pan.
3. Cream together shortening, sugar, and vanilla. Add egg and beat well.
4. Sift flour, baking powder, and salt and add to mixture, add milk and stir well to mix.
5. Spoon batter over berry mixture carefully trying to spread evenly.
6. Bake for 40 minutes at 350°F.
7. Allow to cool somewhat before serving.
Title: Chocolate Cake
Ingredients:
- 2 cake flour
- 1/2 flour
- 2 cocoa powder
- 1/4 baking powder
- 1/2 salt
- 2 butter
- 1 1/2 butter
- 2 sugar
- 1 eggs
- 1 1/3 vanilla
- 9 milk
- 1/2 bittersweet chocolate
- butter
Instructions:
1. Preheat oven to 350-degrees F.
2. Spray 2 8-inch round (or heart shaped) pans with non-stick cooking spray (or use a bigger heart shaped pan, adjusting cooking time) and flour pans.
3. In a bowl sift flour, cocoa, baking powder and salt. Set aside.
4. In a large bowl beat butter using an electric mixer until soft (5 minutes). Add sugar gradulally while beaters are running and continue beating another 2 minutes or so.
5. Beat in eggs, one at a time, beating well after each.
6. Add vanilla and continue beating until blended.
7. With mixer on low speed add flour alternatively with milk in three additions, stirring until mixed but stopping at least once to scrap down bowl.
8. Divide batter into two pans (or use one larger pan).
9. Bake for 25-30 minutes for 8-inch layer cakes or 40-45 minutes for a larger cake.
10. Cool for 10 minutes in pans and then turn out onto a cake rack to finish cooling.
11. While cake is cooling prepare glaze.
12. To make glaze: combine chocolate and butter in top of a double boiler over simmering water. Cover and cook until mixture is melted and smooth.
13. To assemble cakes: If using layer cakes, place one layer on serving plate (bottom up) and spread top with glaze, cover with top layer (top side up) and finish frosting with glaze.
Title: Substitute for Half and Half'
Ingredients:
- 4 butter
- milk
Instructions:
1. melt butter in measuring cup.
2. add enough milk to make 1 cup.
Title: Butterfinger Cake Dessert
Ingredients:
- 1 butter
- 4 vanilla
- 1/2 heavy cream
- 1 powdered sugar
- 3
- 1
- 2
Instructions:
1. Line bottom of a 9x13 pan with half of the cubed angel food cake.
2. Beat egg yolks and add powdered sugar, vanilla, and butter.
3. Beat whipping cream; add to egg yolk mixture.
4. Pour half of whipping cream mixture over cake pieces.
5. Cover with half of crushed Butterfingers.
6. Layer remaining cake pieces over first layer.
7. Pour remaining cream mixture over second cake layer.
8. Sprinkle with remaining crushed Butterfingers.
9. Refrigerate overnight, or for up to 24 hours.
Title: Lemon Brownies
Ingredients:
- 3/4 flour
- 1/2 sugar
- 1/4 salt
- 1/2 butter
- 2 eggs
- 1 lemon, zest of
- 1 powdered sugar
- 3 -4 lemon juice
- 1 lemon, zest of
Instructions:
1. Brownies: Combine the flour, sugar and salt in a large bowl. Mix in the softened butter.
2. In another bowl whisk the eggs with the lemon juice and zest. Add to the larger bowl and mix well.
3. Pour into greased 8X8 brownie pan. Bake at 350 for 25 minutes or until just starting to turn golden around the edges and a toothpick inserted into the center of the brownies comes out clean. Allow to cool completely before glazing. Do not overbake, or the bars will be dry.
4. Remove and let cool, then glaze.
5. Glaze: Stir all glaze ingredients. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Spread the remaining glaze over the bars, and let it set. This glaze does not harden like most. Cut into bars, and serve.
6. You can double the recipe and bake in a 9X13 pan for 30 minutes.
Title: Tropical Carrot Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 1/2 allspice
- 1/2 salt
- 4 eggs
- 2 sugar
- 1 1/4 carrots
- 2 crushed pineapple
- 1 walnuts
- 1 cream cheese
- 4 butter
- 1/4 lemon juice
- 1 confectioners' sugar
- 2 1/2
Instructions:
1. Sift dry ingredients together, set aside. Beat eggs lightly, then beat in sugar until thick. Stir in oil with a spatula, then add remaining ingredients. Stir until well mixed. Pour in a greased and floured 13x9x2 pan. Bake at 350*F for 55 minutes. Cool.
2. FROSTING: Combine all ingredients, beat until fluffy. After cake has cooled; frost.
Title: German Apple Cake
Ingredients:
- 2 eggs
- 3/4 sugar
- 2 vanilla
- 1 flour
- 2 cinnamon
- 2 baking soda
- 1 salt
- 1/2 apples
- 4
Instructions:
1. In large bowl, beat eggs and oil until smooth.
2. Add next 6 ingredients and mix well.
3. Fold in apples.
4. Pour into greased 9 by 13 pan.
5. Bake at 350F degrees for 50-55 minutes.
Title: Flan
Ingredients:
- 3 sugar
- 3 eggs
- 1 1/3
- 3/4
- 3
Instructions:
1. Measure 3 tbsp sugar into an 8 inch layer cake pan. Place over heat and stir constantly until the sugar melts and turns a dark caramel color. Let it cool until the caramel hardens.
2. Preheat the oven to 325 degrees.
3. Put 3 ounces of blanched almonds in a blender. Blend on high speed for 3 seconds. Leave the nuts in the blender container.
4. Add 1 1/3 cups condensed milk, 3/4 cup cream, 3 whole eggs and 3 egg yolks. Stir to mix, then blend on high speed for 8 to 10 seconds.
5. Empty into the caramelized pan, set pan in a larger pan containing about 1/2 inch hot water, and bake for 45 minutes, or until set at 325 degrees.
6. Cool and place in the refrigerator. Do not remove from the pan until the following day.
7. Invert the flan onto a chilled platter -- it should slip out easily.
Title: Bolo De São Pedro (Saint Peter's Cake)
Ingredients:
- 4 butter
- 1 fresh lime juice
- 1 lime
- 4 eggs
- 1 sweetened condensed milk
- 2 cinnamon
- 1 cornmeal
- 1 parmesan cheese
- 1 all-purpose flour
- 2 sugar
- 1 baking powder
- guava paste
Instructions:
1. Siftt flours and baking powder. MIx in all the other ingredients.
2. Put in 13" x 9" well greased pan and bake in 350 F oven for 25-30 minutes.
3. Cut in squares and serve it.
Title: Glazed Lemon and Crystallized Ginger Cookies
Ingredients:
- 3/4 granulated sugar
- 3 crystallized ginger
- 2 lemon zest
- 2 lemon juice
- 1 3/4 unbleached all-purpose flour
- 1/4 table salt
- 1/4 baking powder
- 12 unsalted butter
- 1 vanilla extract
- 1/2 cream cheese
- 1 lemon juice
- 2 confectioners' sugar
- 1 1/2
Instructions:
1. Heat oven to 375.
2. Mix sugar, crystallized ginger and lemon zest and process about 30 seconds in food processor.
3. Add flour, salt and baking powder and pulse until combined.
4. Add butter in chunks and pulse until mixture resembles fine cornmeal.
5. In small bowl beat lemon juice, egg yolk and vanilla with fork. Add slowly to ingredients in running food processor. Continue running until mixture forms a ball.
6. Turn onto counter and knead briefly to even out dough. Shape into 2 inch diameter log, wrap tightly in parchment and chill for 45 minutes in freezer or 2 hours in refrigerator.
7. Slice into 3/8 inch thick discs and bake on parchment paper until centers just begin to color and edges begin to brown - 14-16 minutes.
8. Cool 5 minutes on baking sheet, then completely on cooling rack before glazing.
9. Make glaze by whisking cream cheese and lemon juice until smooth, then whisking in sugar. Spread about 1 tsp glaze on each cookie and let stand about one hour until glaze is set and dry.
Title: Pineapple Banana Delight
Ingredients:
- 1/2 butter
- 2 graham cracker crumbs
- 1 butter
- 2 icing sugar
- 2 eggs
- 4 bananas
- 1 crushed pineapple
- 500
Instructions:
1. Mix together the butter and the graham crumbs, pack down in a 9x13 pan.
2. Bake at 375 for e minutes.
3. Cool Mix together 1 cup of butter, icing sugar, and eggs to make the second layer.
4. Beat 5 minutes and pour over cooled crust.
5. Spread evenly.
6. Whip cream as you normally would (add vanilla and sugar) and set aside.
7. Slice the bananas and arrange on the second layer.
8. Pour drained pineapple on and spread evenly.
9. Top with whipped cream.
10. Refridgerate for at least 2 hours.
Title: Cinnamon Disc Cookies
Ingredients:
- 1 1/4 flour
- 1 baking powder
- 1/4 salt
- 1/2 margarine
- 2 cinnamon
- 1 sugar
- 1 egg
- 1 vanilla
- 1/2
Instructions:
1. Sift together flour, baking powder and salt. Mix the margarine, sugar, egg and vanilla until creamy.
2. Blend in flour mixture. Chill 1 hour or until easy to handle.
3. Preheat oven to 350 degrees.
4. Shape into balls using level tablespoon of dough.
5. Mix nuts with the 2 teaspoons cinnamon.
6. Roll balls in nut-cinnamon mixture. Place on greased cookie sheet 2 inches apart.
7. Bake 12 minutes.
Title: Fudge Frosting
Ingredients:
- 3 cornstarch
- 3 2/3 granulated sugar
- 1 salt
- 1 strong black coffee
- 1 butter
- 1 vanilla extract
- 1
Instructions:
1. Mix cocoa, cornstarch, sugar and salt together in a bowl.
2. Heat coffee in a medium saucepan.
3. Add butter to the coffee to melt. Stir until well blended.
4. Add cocoa mixture and simmer over medium-low heat, stirring constantly with a whisk, until mixture has the consistency of pudding (about 7 minutes).
5. Remove from heat and stir in the vanilla.
6. Allow frosting to cool for five minutes, stirring occasionally.
7. Use the frosting when it is still tepid; do not allow it to become too stiff.
Title: Good-For-You Gingerbread
Ingredients:
- 1 all-purpose flour
- 1/2 whole wheat flour
- 1/4 brown sugar
- 3/4 ground ginger
- 3/4 ground cinnamon
- 1/2 baking powder
- 1/2 baking soda
- 2 buttermilk
- 1/2 unsweetened applesauce
- 1/2 light molasses
- 1/2
Instructions:
1. In a large bowl, stir together the flours, brown sugar, ginger, cinnamon, baking powder, and baking soda.
2. In a small bowl, combine the egg whites, buttermilk, applesauce, and molasses.
3. Add the buttermilk mixture to the flour mixture and beat with an electric mixer until combined.
4. Transfer the batter to an 8"x8"x2" baking pan that has been sprayed with nonstick cooking spray and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
5. Cool on a wire rack 10 minutes and then remove from pan and serve.
Title: Sam's Pound Cakes With Chocolate Shards
Ingredients:
- 130 unsalted butter
- 150 caster sugar
- 1 vanilla extract
- 2 eggs
- 150 plain flour
- 2 baking powder
- 220 white chocolate
- 125 raspberries
- 125 icing sugar
Instructions:
1. Preheat oven to 170°C.
2. Lightly grease 4 holes of a Texas (180ml) muffin pan and line a tray with baking paper.
3. Using an electric mixer, beat the butter, sugar and vanilla together in a large bowl until pale and fluffy and then add the eggs, one at a time, beating well after each addition.
4. Sift the flour and baking powder over the egg mixture, then using a wooden spoon gently fold into the mixture until combined.
5. Spoon the mixture into the prepared pans and bake for 15 minutes or until a skewer inserted into the centre comes out clean.
6. Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
7. Meanwhile place chocolate in a heatproof bowl and set over a pan of just simmering water (ensure that the bowl does not touch the water), then stire until melted.
8. Using a palette knife, spread the melted chocolate over the lines tray to 2mm thick, refrigerate for 30 minutes until set.
9. Using a dinner knife, spread the cream over the top of cakes.
10. Break the chocolate into shards and arrange on top of the cakes with the raspberries and dust with icing sugar, then serve.
Title: Koulourakia (Greek Sesame Twist Cookies)
Ingredients:
- 1/2 butter
- 6 butter
- 1/4 orange zest
- 1 1/2 sugar
- 1 sugar
- 2 egg
- 1 vanilla
- 1 1/2 flour
- 4 baking powder
- 2 baking soda
- 1/4 egg
- 1/4 sesame seeds
- 1
Instructions:
1. Set oven to 350°F.
2. Grease a cookie sheet/s.
3. In a bowl using an electric mixer beat 1/2 cup butter, 6 tablespoons butter, oil and orange zest until very well blended (about 4 minutes).
4. Add in 1 cup plus 2 tablespoons sugar, egg and vanilla; beat until blended (about 2 minutes).
5. In another bowl mix the flour, baking powder and baking soda; add into the creamed ingredients alternately with the orange juice.
6. Divide the dough into six balls.
7. Roll out one piece of dough on a lightly floured surface into about a 15-inch long rope.
8. Fold rope lengthwise in half.
9. Twist folded rope 4-5 times.
10. Place on the prepared baking sheet.
11. Brush the cookies with egg glaze and then sprinkle generously with sesame seeds.
12. Bake for about 20 minutes or until light golden brown.
13. Cool completely before storing.
Title: Cranberry Cake With Cream Cheese Icing
Ingredients:
- 2 fresh cranberries
- 2 eggs
- 1/2 margarine
- 1 vanilla
- 1 1/4 sugar
- 1 1/2 flour
- 1/2 salt
- 3 cream cheese
- 2 icing sugar
- 1/2 margarine
- 1 milk
- 1 vanilla
Instructions:
1. For the cake: Mix together the eggs, margarine and vanilla.
2. Add in all the dry ingredients and mix until combined.
3. Spread in a 9x13 greased baking pan and bake at 350 degrees until golden and toothpick comes out clean (about 25-30 mins).
4. For the icing: Cream together ingredients until smooth and spread over cooled cake.
Title: Fresh Plum and Blueberry Upside Down Cake - the Vegan Version
Ingredients:
- 180 vegan butter
- 130 brown sugar
- 3 plums
- 55 blueberries
- 3/4 soymilk
- 1 lemon juice
- 1 vegan egg replacer powder
- 3 water
- 180 lemon
- 160 white sugar
- 2 flour
- 1/2 baking powder
- salt
Instructions:
1. Preheat oven to 350°F or 180°C
2. In a small skillet, melt half of the butter, 90 grams. Pour into a lined 9 inch cake pan.
3. Add the brown sugar and stir it evenly across the surface of the pan.
4. Arrange the plum slices around the edge of the pan in a couple of overlapping layers. Place the blueberries in the center.
5. Measure out the soy milk. Add in the lemon juice which will curdle it! Whisk in the vegan egg replacer powder and the water until completely combined.
6. Get out the Thermomix! Combine the remaining butter, 90 grams - the sugar and the lemon zest. Blitz until combined. 5-10 seconds/speed 5.
7. Add the flour, baking powder and salt. Pour the soy milk/egg replacer mixture over all. Mix 20 seconds/speed 4. Scrape down sides. Mix 10 second/speed 3.
8. Pour batter over plums and blueberries.
9. Bake at 350°F or 180°C until a cake tester comes out clean - about 50 minutes.
10. Let rest in pan 10 minutes, then invert onto the serving dish. Beautiful!
Title: Chocolate Pizza
Ingredients:
- 1 butter
- 2 white chocolate chips
- 1/4 hazelnuts
- 1/2
- 2
Instructions:
1. Position the oven rack on the bottom of the oven and preheat to 450°F.
2. Line a heavy large baking sheet with parchment paper.
3. Roll out the dough to a 9-inch-diameter round.
4. Transfer the dough to the prepared baking sheet.
5. Using your fingers, make indentations all over the dough.
6. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes.
7. Immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over.
8. Bake just until the chocolate begins to melt, about 1 minute.
9. Sprinkle the hazelnuts over the pizza.
10. Cut into wedges and serve.
Title: Chocolate and Orange Potato Cake
Ingredients:
- 120 potatoes
- 175 butter
- 225 demerara sugar
- 3 eggs
- 110 chocolate
- 1 orange, juice and zest of
- 225 self raising flour
- 30 cocoa powder
- 200 dark chocolate
- 200 butter
- 25
Instructions:
1. Preheat the oven to 180°C/Gas 4. Grease and line a 9 1/2" tin.
2. Cream butter, potato and sugar together until light and fluffy.
3. Beat in the eggs, then stir in the chocolate, orange juice and rind. Fold in the flour and cocoa, and pour mixture into the tin.
4. Cook for 30-40 minutes. Ice when completely cool.
5. Ganache:
6. Bring the cream to a boil in a pan.
7. Place the chocolate in a heatproof bowl and pour the cream over the top of it,mixing well to melt choc. Mix in the butter.
8. Allow to cool very slightly, then pour over the cooled cake.
9. NB:It really is worth using the best dark chocolate you can. Don't use anything less than 70% cocoa solid.
Title: Baked Pears With Maple Nut Sauce
Ingredients:
- 3 pears
- 1/2 water
- 1/2 maple syrup
- 1/2 dark brown sugar
- 1 butter
- 2 pecans
- 1/4
Instructions:
1. Preheat the oven to 400 degrees.
2. Cut the pears in half lengthwise and core (you make peel them first if you wish).
3. Place the pears, cut side up, in a casserole dish.
4. Combine the water, maple-flavored syrup, sugar, maple flavoring, and butter.
5. Pour over the pears.
6. Cover and bake for 40 minutes, or until the pears are tender.
7. Place in individual dishes, drizzle the sauce over the pears and sprinkle pecans on top.
Title: Dutch Apple Dessert
Ingredients:
- 5 apples
- 1 sweetened condensed milk
- 1 ground cinnamon
- 1/2 butter
- 1 baking mix
- 1/2 baking mix
- 1/2 brown sugar
- 2 butter
- 1/3
Instructions:
1. With food processor, mix butter and biscuit mix until crumbly. Stir into apple mixture. Pour into parchment paper lined 9" square baking dish.
2. TOPPING: With food processor, mix biscuit mix, brown sugar and butter until crumbly. Stir in nuts. Sprinkle evenly over apple mixture.
3. BAKE: Bake in preheated 325F oven until golden, about 1 hour. Cool slightly on wire rack. Serve warm with ice cream if desired.
4. NOTES: For best results use baking apples such as Cortland, Empire, Golden Delicious or a combination of all three.