lumicero/recipes-ing2inst huggingface dataset:
Title: Caramel Apple Bread Pudding
Ingredients:
- 1 unsweetened applesauce
- 1/2 brown sugar
- 1 skim milk
- 1/2 vanilla
- 1 cinnamon
- 1/2
- 5
- 1/2
Instructions:
1. Heat oven to 350*F.
2. Spray 9 inch round baking dish with nonstick spray.
3. Mix all ingredients except bread and caramel topping in a large bowl with wire whisk until smooth. Fold in bread and pour into baking dish.
4. Bake 40 to 45 minutes or until golden brown and set.
5. Cut into wedges and drizzle topping over each serving.
6. If desired, serve with nonfat whipped cream, such as Cool Whip.
Title: Chocolate Chip Oatmeal Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1/2 turbinado sugar
- 2 eggs
- 1 vanilla
- 1 white flour
- 1 whole wheat flour
- 1 baking soda
- 1 salt
- 1 oatmeal
- 1/4 wheat germ
- 1 raisins
- 1/2 pecans
- 1/2
Instructions:
1. Preheat oven to 350-degrees F.
2. In a large mixing bowl, cream butter and brown sugar together. Stir in turbinado sugar.
3. Add eggs and vanilla and stir to combine.
4. Stir in dry ingredinents (flours - salt) until combined.
5. Stir in oatmeal and wheat germ.
6. Mix in remaining ingredients (chocolate chips and optional raisins and nuts).
7. Form dough into 3-inch balls and place onto cookie sheets.
8. Bake for 8-10 minutes or until golden.
9. Cool on rack.
Title: Peach Almond Pound Cake
Ingredients:
- 1 butter
- 3 margarine
- 6 sugar
- 3 eggs
- 1/4 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1 sour cream
- 1 vanilla extract
- 1
Instructions:
1. In a large mixing bowl, cream the butter.
2. Gradually add in the sugar, beating at medium speed with an electric mixer.
3. Add in eggs one at a time; beat well after each.
4. In a second bowl, mix together the flour, soda, and salt.
5. In a third bowl, stir together the sour cream and peaches.
6. Add the dry ingredients to the creamed mixture alternately with the peach mixture.
7. Mix until just blended after each addition.
8. Add in flavorings, stir gently to combine.
9. Pour batter into two greased and floured 9x5 inch loaf pans.
10. Bake at 350° for 1 hour and 5 minutes or until pick comes out clean.
11. Cool in the pans for 10-15 minutes.
12. Turn cakes out onto cooling rack to cool completely.
Title: Blueberry Grunt With Nutmeg Sauce
Ingredients:
- 1/2 sugar
- 2 cornstarch
- 1/2 water
- 1 lemon juice
- 1 frozen blueberries
- 1 all-purpose flour
- 2 sugar
- 1 1/2 baking powder
- 1/4 salt
- 1/4 ground nutmeg
- 1/4 margarine
- 1/3 butter
- 3/4 milk
- 1 egg
- 2 sugar
- 1/2 ground nutmeg
- 2 margarine
- butter
Instructions:
1. Mix 1/2 cup sugar and the cornstarch in a 3-quart saucepan; stir in water and lemon juice until well blended. Stir in blueberries. Cook over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute.
2. Mix flour, 2 tablespoons sugar, the baking powder, salt and nutmeg; cut in margarine until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer. Serve hot with Nutmeg Sauce.
3. To make Nutmeg Sauce: Heat all ingredients except margarine over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in margarine until melted. Serve immediately or refrigerate.
Title: Easy Autumn Cake
Ingredients:
- 6 apples
- 18 1/4 butter
- 1/2 pecans
- 1/2
Instructions:
1. Spray interior of slow cooker with nonstick cooking spray.
2. Spoon apples and their juice into slow cooker, spreading evenly over the bottom. Sprinkle with dry spice cake mix.
3. Pour melted butter over dry mix. Top with chopped pecans.
4. Cook on Low 3-5 hours, or until a toothpick inserted into topping comes out dry. Serve warm from cooker.
Title: Cream Puffs
Ingredients:
- 1/2 water
- 1/4 butter
- 1/4 margarine
- 1/8 vanilla extract
- 7 salt
- 2 eggs
Instructions:
1. In a saucepan, bring to boil, water, butter, vanilla and salt, over medium high heat.
2. Dump rice flour in all at once and stir until mixture is smooth and forms a ball.
3. Remove from heat, cool 5 minutes.
4. Add eggs, one at a time, beating in between each addition.
5. Beat until batter is smooth.
6. Drop by large spoonfuls onto ungreased baking sheet.
7. Bake at 400 degrees for 30 to 35 minutes until golden brown and crisp.
8. Cool on rack.
9. When completely cooled, bag airtight and freeze, or, cut each puff in half fill with whipped cream, replace top, or partially fill with any kind of fruit sauce, top with whipped cream, replace top, drizzle fruit sauce over, and top again with whipped cream.
Title: Fudgies
Ingredients:
- 4 butter
- 1 pecans
- 3 granulated sugar
- 1 3/4 all-purpose flour
- 1 eggs
- 4 vanilla extract
- 1 salt
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Grease mini muffin tins.
3. Melt chocolate and butter together.
4. Cool slightly.
5. Add pecan pieces and stir until well coated with chocolate mixture.
6. In a large mixing bowl combine sugar, salt, flour and unbeaten eggs.
7. Mix with a spoon until blended.
8. Stir in nut/chocolate mixture until well mixed.
9. Spoon into mini muffin tins using a teaspoon.
10. Fill 2/3 full.
11. Bake for 25 minutes only!
Title: Diabetic Shortbread Wedges
Ingredients:
- 1 all-purpose flour
- 3 1/2 Equal sugar substitute
- 1 cornstarch
- 1/8 salt
- 8 margarine
- 1/2 vanilla
- 1/2 pecan halves
- 12
Instructions:
1. Combine flour, Equal® for Recipes or Equal® Spoonful?
2. ,cornstarch, and salt in medium bowl, cut in margarine with pastry blender until mixture resembles coarse crumbs.
3. Sprinkle vanilla and almond extracts over mixture and stir in; mix with hands briefly until dough begins to hold together.
4. Pat dough evenly in bottom of greased 8-inch round cake pan.
5. Lightly cut dough into 12 wedges with sharp knife, cutting about halfway through dough.
6. Pierce each wedge 2 to 3 times with tines of fork; press almond into each wedge.
7. Bake in preheated 325*F (160*C) oven until shortbread is lightly browned 25 to 30 minutes.
8. Cool on wire rack; cut into wedges while warm.
Title: Brownie Peanut Butter Swirl
Ingredients:
- 3 eggs
- 3 water
- 1/3 chocolate chips
- 3 peanut butter
- 3/4 butter
- 3/4 sugar
- 1/3 flour
- 1/3 vanilla
- 2 eggs
- 3/4
- 2
Instructions:
1. Preheat oven to 350 degrees. grease a 9x13 pan.
2. Mix together brownie mix, eggs, oil and water. Stir in chocolate chips.
3. Pour 1/2 the batterinto pan.
4. In a bowl beat peanut butter, butter and sugar until smooth.
5. Add flour, vanilla and eggs. Beat till smooth.
6. Spread peanut butter mixture on top of brownie mixture in pan.
7. Spread remaining brownie batter on top and bake for 40-45 minutes.
8. Remove from oven cool and cut into squares.
Title: Roll out Classic Butter - Sugar Cookies (Christmas or Holidays)
Ingredients:
- 1 unsalted butter
- 1 granulated sugar
- 1 egg
- 1 baking powder
- 1 vanilla extract
- 3 all-purpose flour
- 1 confectioners' sugar
- 1/2 milk
- 1/2 light corn syrup
- 1
Instructions:
1. Preheat oven to 350°F.
2. Line some cookie sheets with either silicone baking mats or parchment paper.
3. In a large bowl, cream the butter and sugar with a mixer paddle attachment for two minutes. Stop and scrape the bowl.
4. Cream the mixture for an additional minute.
5. Beat in the egg and vanilla extract. Beat until well combined.
6. Sift together baking powder and flour. Add the flour mixture 1 cup at a time to the creamed butter and sugar mixture. Mix thoroughly after each addition. Blend in the last cup of flour by hand. The dough will be stiff.
7. Divide the dough into two balls. Wrap with plastic wrap and refrigerate for at least one hour.
8. Roll out one ball of dough between two sheets of parchment paper to about 1/4 inch thick. Remove the top sheet of parchment paper and run a floured metal spatula under the dough to loosen it a bit.
9. Cut cookies with cookie cutters of your choice. Dip them in flour before each use.
10. Carefully place the cut out cookies onto prepared cookie sheets.
11. If you own a Dobord adjust to 1/4 inch. Line Dobord bottom plate with parchment paper. Cut another sheet of parchment paper and roll out dough between that and the lined bottom. Cut out cookies with cookie cutters dipped in flour before each use.
12. Bake cookies for 8 to 10 minutes or until they just start to brown. Let the cookies rest on the cookie sheet for 5 to 10 minutes before removing them to a cooling rack. Cool completely before glazing. Repeat process with second ball of dough.
13. For Glaze (if using): In a mixing bowl thoroughly mix the sugar and the milk. The mixture should be very soft and have a heavy cream texture before you add the corn syrup. Add the corn syrup and mix just until combined. Mix in the extract and food coloring if you are planning on using only one color. If using many colors, divide up the glaze in to as many bowls as you need. Color each one using gel or paste food coloring (mix in a small bit at a time using a toothpick until you get the color you want). Use a small pastry brush to glaze the cookies. Paint the entire tops of the cookies with a thin layer of glaze and place back on the cooling racks to dry. Depending on temperature and humidity it will take between 6 and 12 hours for the glaze to dry completely.
Title: Frosted Strawberry Sheet Cake
Ingredients:
- 1 eggs
- 4 strawberry cream cheese
- 1 butter
- 8 powdered sugar
- 1/2
- 4
- 1/4
Instructions:
1. Cake:
2. Beat cake ingredients together in a bowl. Pour into a greased & floured jelly roll pan. Bake at 350 for 18-20 minutes. Cool completely and frost.
3. Frosting:
4. Beat the cream cheese and butter together until well-mixed. Add the powdered sugar and the pie filling and mix well. Spread on cooled bars. It's really pretty to top each piece with a strawberry before serving!
Title: Barb's Fried Apples -Diabetic-Low Fat
Ingredients:
- 6 -8 apples
- 1 butter
- 1/3 cinnamon
- 1 1/2 nutmeg
- 1/2
Instructions:
1. Melt butter in skillet, add the sliced apples; I add a little water, cover and cook for about 10 minutes.
2. Add brown sugar splenda, cinnamon, nutmeg if using, stir & cover, cook about 5 minutes.
Title: Chocolate Bouchons
Ingredients:
- 3 1/2 all-purpose flour
- 1 kosher salt
- 1 eggs
- 3 granulated sugar
- 3/4 granulated sugar
- 2 vanilla extract
- 1/2 unsalted butter
- 12 confectioners' sugar
- 6
Instructions:
1. Preheat oven to 350*F.
2. Place muffin liners in a 12 cup muffin pan. Set aside.
3. Sift the flour, cocoa powder, and salt into a large bowl. Set aside.
4. In another large bowl, mix eggs and sugar with a handheld mixer on medium speed for about 3 minutes, or until very pale in color. Mix in vanilla.
5. On low speed, add about 1/3 of the dry ingredients, then 1/3 of butter. Continue alternating with the remaining flour and butter. Add the chocolate chips and mix to combine. The batter can be refrigerated up to one day.
6. Fill each muffin cup about 2/3 full. Place in the oven and bake for 20-25 minutes. When the tops look shiny and set(like a brownie), test one cake with a toothpick: it should come out clean but not dry.
7. Move the bouchons in their liners to a cooling rack. After a few minutes, invert the bouchons and let them cool upside down in their liners; then lift off the liners.
8. The bouchons are best eaten the day they are baked.
9. Invert bouchons and dust them with confectioner's sugar.
10. Serve with ice cream if you like!
11. Makes 12 servings. Enjoy!
Title: Sarah's Chocolate Frosting
Ingredients:
- 2 heavy cream
- 2 instant chocolate pudding mix
Instructions:
1. Pour heavy cream into a deep, cold metal bowl.
2. Slowly pour in both boxes of instant pudding into the cream. Set mixer on LOW and incorporate powdery pudding into cream. Once pudding is incorporated, turn mixer on HIGH and whip to desires thickness.
3. Will frost 1 (double layer) cake or 1 (13X9) cake.
Title: Healthy Protein Chocolate Mousse
Ingredients:
- 1 skim milk
- 1/2 sugar-free instant chocolate pudding mix
- 4 Cool Whip Lite
- 3/4
Instructions:
1. Pour milk in blender. Add protein powder and blend on medium for 15 seconds.
2. Add pudding mix an blend on high for 45 seconds stopping to scrape down sides if needed.
3. Pour chocolate mixture into large bowl. Gently fold in the Cool Whip until completely mixed.
4. Chill in refrigerator for at least 20 minutes before serving.
5. Enjoy!
Title: Vegan "Cheesecake" Strawberries
Ingredients:
- 1 fresh strawberries
- 1/2 vegan yogurt
- 1/2 hazelnuts
Instructions:
1. Dip strawberries in yogurt.
2. Place on wax paper covered plate and set in freezer for 15-20 minutes.
3. Remove from freezer and dip into yogurt, then nuts. Return to freezer for another 15-20 minutes.
4. Serve chilled or frozen.
Title: Black Currant Pudding
Ingredients:
- 2 black currants
- 1/4 sugar
- 1 lemon juice
- 2/3 heavy cream
- 1/3 plain yogurt
- 2
Instructions:
1. Puree the black currants and strain. Stir the sugar and lemon juice into the puree.
2. WDhip the cream until it holds its shape, then fold in the yogurt and black currant puree.
3. Beat the egg whites and fold into the fruit mixture.
4. Spoon into 4 glasses, chill for 30 minutes, decorate ewith mint sprigs and serve with crisp sweet cookies.
Title: Raisin Cupcakes
Ingredients:
- 1 dark raisin
- 1/3 rum
- 2 flour
- 2 baking powder
- 1/4 cinnamon
- 1/2 butter
- 1 sugar
- 3 eggs
- 1 vanilla
- 3/4 half-and-half
- milk
Instructions:
1. Set oven to 325 degrees F.
2. Line 16 standard-size muffin cups.
3. In a saucepan, bring raisins and rum just to a simmer over medium heat; remove from heat.
4. In a small bowl combine the flour with baking powder and cinnamon.
5. In another bowl beat together butter and sugar until light and fluffy.
6. Add eggs and vanilla, beat well.
7. Alternately stir in flour mixture and milk into butter mixture beginning and ending with flour mixture.
8. Drain raisins and discard soaking liquid, then stir raisins into batter.
9. Spoon batter into prepared muffin pan filling three-quarters full.
10. Bake cupcakes about 20 minutes or until lightly browned and cupcakes test done.
11. Cool then transfer to a rack.
Title: Cherry Pie Filling, Pineapple Fluff
Ingredients:
- 1 cherry pie filling
- 1 crushed pineapple
- 1 1/2 - 2 pecans
- 1 walnuts
- 1 sweetened condensed milk
Instructions:
1. In a large bowl, mix all ingredients until well combined.
2. Chill for an hour or two and then serve!
Title: Dry Biscotti Mix
Ingredients:
- 1 1/2 sugar
- 2 flour
- 1/8 salt
- 1 baking powder
- 1 eggs
- 3
- 2
Instructions:
1. For the dry mix: Combine all of the above ingredients, and store in a sealed container.
2. (A Mason jar is perfect for this, but any glass or plastic container with a tight-fitting lid will work well too.) Now here is the recipe for how to use this basic dry mix to make the biscotti.
3. If giving as gifts, make sure this recipe is attached to the jar.
4. Combine the dry mix, the 3 whole eggs and two extra egg yolks together in a large bowl until well combined.
5. Divide the stiff dough in two.
6. On a lightly floured surface, roll out the half until it<U+0092>s about 3 by 9 inches.
7. Bake these in a preheated oven (350 degrees) for 20-25 minutes, until slightly golden in color.
8. Immediately turn the oven down to 275 degrees, for the second baking.
9. Cool for about fifteen minutes, and then cut the longer pieces into one-half inch slices.
10. Bake these again in the oven at 275 degrees for 20 minutes on EACH SIDE.
Title: Prune Whip or Prune Fool
Ingredients:
- 1 prune
- 1 white sugar
- 4
- 1
Instructions:
1. Mix prunes and sugar and cook together in a double boiler until very prune mix is tender-- mush the prunes so sugar will mix well as the mixture cooks.
2. After the prunes are cooked, put mixture into blender and blend well, then cover and refrigerate.
3. When prune mixture is thoroughly chilled, fold in the beaten egg whites.
4. Cover and return to the refrigerator until needed.
5. When ready to serve, put prune mixture into small bowls.
6. Whip the cream until it forms peaks, then spoon onto each dish of prune whip and serve.
7. Note: you may wish to serve this as a "fool" -- an English dessert -- by folding the whipped cream into the mashed fruit.
Title: Adzuki Bean Brownies (Gluten-Free, Vegan, Macrobiotic)
Ingredients:
- 1 adzuki beans
- 2 raw sugar
- 1/2 cocoa powder
- 1/2 unsweetened applesauce
- 1/4 vanilla extract
- 1 salt
- 1 walnuts
- 1/2 powdered sugar
Instructions:
1. Soak adzuki beans for at least 2 hours or up to overnight.
2. Drain water and replace with fresh water. Place on stove and bring to a boil. Turn off the heat and drain water.
3. Add water that is 3 times the amount of beans. Heat and bring to a boil again. Reduce heat, place a lid, slightly tilted, and cook until beans are tender for about 45 – 60 minutes. If you have a pressure cooker, cook for 10 – 12 minutes under pressure. Drain water through a colander.
4. Preheat the oven to 350°F/180°C degrees.
5. In a small bowl, place chia seeds and 6 Tbsp of water. Leave it for at least 15 minutes. This chia seed gel can be used in place of eggs (1 egg = 1 Tbsp chia seeds + 3 Tbsp water).
6. In a food processor, place the adzuki beans, chia seed gel, sugar, cocoa powder, apple sauce, vanilla and salt and mix well.
7. Transfer the brownie mixture to a bowl. Mix in walnuts.
8. Transfer to an oiled 8-inch square pan and bake for 45 minutes. Cool the brownies.
9. Dust powdered sugar on top and slice. Infuse love and serve!
Title: Bread and Butter Pudding
Ingredients:
- 2 milk
- 1/2 vanilla essence
- 1 eggs
- 4 caster sugar
- 1/2 sultanas
- 10 -12 raisins
- 1 granny smith apple
- 1 sugar
- 1 nutmeg
- 1/4 cinnamon
- 1/4
Instructions:
1. Bring milk to boiling point in a small saucepan, DO NOT BOIL (known as 'scalding').
2. Blend in cream and vanilla. Whisk eggs and sugar together in a bowl until creamy. Gradually whisk in milk mixture.
3. Cut bread into quarters. Layer in a greased shallow casserole dish with sultanas an apples. Pour over milk mixture. Allow to stand for 15 minutes.
4. Place casserole dish in a baking dish. Add enough hot water to baking dish to come halfway up the sides of the casserole. Sprinkle pudding with combined sugar, nutmeg and cinnamon.
5. Bake at 180°C (350°F) for 40 to 45 minutes or until custard is set and golden. Serve with cream and fruit.
Title: Really Chocolate Chocolate Cake With Chocolate Fudge Frosting
Ingredients:
- 2 sugar
- 1 3/4 all-purpose flour
- 1 baking powder
- 1 salt
- 1 eggs
- 2 milk
- 1 vanilla extract
- 1/2 boiling water
- 2 margarine
- 1 butter
- 3/4 powdered sugar
- 1 milk
- 4 vanilla extract
- 1/2
- 2
Instructions:
1. Heat oven to 350°F Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, and salt in a large bowl. Add eggs, milk, oil, and vanilla; beat on medium speed of electric mixer 2 minute Stir in boiling water. Pour into prepared pans.
3. Bake 30 to 35 minute or until wooden pick inserted in center comes out almost clean and the top springs back when touched gently. Cool 10 min; remove from pans to wire racks. Cool completely. Frost with Chocolate fudge frosting.
4. Chocolate fudge frosting: Place melted butter in a large mixer bowl. Add cocoa, stirring until smooth.
5. Gradually beat in powdered sugar, milk, and vanilla, beating until smooth. If necessary add additional powdered sugar until spreading consistency. About 3 cups frosting.
Title: Berry Salad
Ingredients:
- 300 frozen mixed berries
- 2 icing sugar
- 2 mint
- 1/2
Instructions:
1. Combine berries, sugar and juice in a bowl and stand at room temperature for 30 minutes or until berries have thawed.
2. Sprinkle mint just before serving.
Title: Fruit Cobbler
Ingredients:
- 1/2 butter
- 1 self-rising flour
- 1 sugar
- 1 milk
- 1
Instructions:
1. Melt the butter in an 8*8 inch baking pan.
2. Mix the flour and the sugar in a large bowl.
3. Add the milk gradually, stirring constantly.
4. Spoon over the melted butter in the pan,do not stir.
5. top with pie filling.
6. Bake at 350 for 1 hour.
Title: Easy Egg Nog Pound Cake
Ingredients:
- 1 instant vanilla flavor pudding and pie filling
- 1 eggs
- 3/4 ground nutmeg
- 3/4 powdered sugar
- 4
- 1/2
Instructions:
1. Preheat oven to 350. In large mixing bowl, combine cake mix, pudding mix, egg nog, and oil; beat at low speed of electric mixer until moistened. Add eggs and nutmeg; beat at medium-high speed 4 minutes.
2. Pour into greased and floured 10-inchi fluted or tube pan.
3. Pake 40-45 minutes or until wooden pick inserted near center comes out clean.
4. Cool 10 minutes; remove from pan. Cool completely. Sprinkle with powdered sugar, if desired.
Title: Refrigerator Fruitcake
Ingredients:
- 1 evaporated milk
- 16 marshmallows
- 2 pecans
- 4 dates
- 3 allspice
- 1 ground cinnamon
- 1 graham crackers
- 1 dark raisins
- 1
Instructions:
1. Heat milk and marshmallows to boiling point. Stir.
2. In a large bowl, mix well the cherries, pineapple, pecans, fig newtons, dates, spices, graham cracker crumbs and raisins.
3. Pour hot milk and marshmallows into dry ingredients. Mix well and pack into containers.
4. Let stand in refrigerator for 3 days before turning out.
5. Unmolding is easier if you line container(s) with waxed paper.
Title: Gingerbread Boxes
Ingredients:
- 125 butter
- 1/2 brown sugar
- 1/2 golden syrup
- 1 egg
- 2 1/2 plain flour
- 1 ground ginger
- 1 bicarbonate of soda
- 1 white chocolate chips
- 1 3/4 icing sugar
Instructions:
1. Preheat oven to 180C or 160C fan forced.
2. Line 2 large baking trays with non-stick baking paper.
3. Using electric beaters, beat butter and sugar until light and creamy and then add golden syrup and egg yolk and beat until combined.
4. Add sifted flour, ginger and bicarbonate of soda, using a knife to mix until evenly combined.
5. Gather dough together and turn out onto a sheet of non-stick baking paper.
6. Divide the dough into 2 even portions, wrap one portion in cling wrap and set aside.
7. Roll the other portion out to a rectangle about 26cm x 18cm and trim the sides to give straight lines, but don't make it any small than 24cm x 16cm.
8. Cut dough into 12 pieces (four rows of three).
9. Transfer pieces to one of the prepared trays, leaving a little room between them for spreading.
10. Place trays in the fridge and chill while you roll out and cut the other piece of dough as you did the first.
11. Bake first tray for 10 minutes, while chilling the second tray, then bake that tray for 10 minutes.
12. Leave on the trays for 5 minutes before transferring to a wire rack to cool completely.
13. Whisk egg white until frothy, then gradually add sifted icing sugar to make a stiff paste.
14. Place paste into a small plastic piping bag and snip off the end and pipe this icing on the outside of joins of the square to cover any gaps and then decorate with cachous.
15. Pipe a cross onto the box tops and decorate and ;leave to set.
16. Fill with chosen sweets.
Title: Easy Chocolate Cake
Ingredients:
- 1/4 butter
- 1/3 sugar
- 1 egg
- 1 1/3 self-raising flour
- 2 milk
- 200
Instructions:
1. Pre-heat oven to 350.
2. Grease cake tin.
3. Mix butter and sugar until creamy.
4. Add egg.
5. Add flour, cocoa and milk separately, stirring after each addition.
6. Pour mix into prepared cake tin.
7. Bake for 30-40 minutes.
Title: Butterscotch Pound Cake
Ingredients:
- 1 instant coffee
- 2 water
- 1/4 butter
- 1 sugar
- 1 1/2 self-rising flour
- 3 buttermilk
- 3/4 eggs
- 4
Instructions:
1. Melt together in top of a double boiler the morsels, instant coffee, and water.
2. Cream together butter and sugar; blend into the butterscotch mixture.
3. Add flour alternately with the buttermilk to the creamed mixture.
4. Add eggs, one at a time, beating well after each addition.
5. Turn into a well-greased and floured Bundt pan or a tube pan.
6. Bake at 350 degrees for 55-60 minutes.
7. Cool for 15 minutes before removing from pan.
Title: Chocolate Milkshake
Ingredients:
- 1 vanilla ice cream
- 2
- 1/3
- 2
- 1/3
Instructions:
1. Just add all ingredients to the blender except the cookies and mix for about 30 seconds.
2. Next, add the (broken up) cookies to the ice cream and blend for an extra 20 seconds.
3. Pour into 2 glasses and serve.