lumicero/recipes-ing2inst huggingface dataset:
Title: Baked Rice Pudding
Ingredients:
- 1/2 brown sugar
- 1/4 salt
- 1/2 cinnamon
- 2 eggs
- 2 milk
- 1/2 vanilla extract
- 2 seedless raisin
- 1/2 nutmeg
- 1
Instructions:
1. In mixing bowl, combine sugar, salt and cinnamon. Beat in eggs just to mix.
2. In small saucepan, scald milk. Add small amount to egg mixture and mix thoroughly. Slowly add remaining milk to egg mixture until well incorporated.
3. Stir in vanilla, rice and raisins.
4. Butter a 1 1/2 quart casserole and set into a pan of hot water coming 1 inch up the side of the casserole.
5. Pour pudding mixture into casserole and sprinkle with nutmeg.
6. Bake at 350 degrees for 1 hour and 15 minutes (until a knife inserted into center comes out clean).
7. Serve warm, with cream (if desired).
Title: Grandma Hermann's Filsel
Ingredients:
- 1 1/2 raisins
- 1 butter
- 1/2 prepared stuffing
- 10 milk
- 1 1/2 sugar
- 1 allspice
- 1/4 egg
- 1
Instructions:
1. Preheat oven to 350°F
2. In a large bowl mix stuffing, melted butter, and milk.
3. Add sugar and allspice. Stir in raisins, apricots, and eggs.
4. Let stand until mixture is absorbed.
5. Bake in greased, covered casserole at 350°F for about 1 hour. Keep a good watch on it to make sure it doesn't over brown. Test center to ensure egg is cooked thoroughly.
Title: One Bowl Hummingbird Cake
Ingredients:
- 3 plain flour
- 2 caster sugar
- 1/2 salt
- 1 bicarbonate of soda
- 1 baking powder
- 1 cinnamon
- 3 eggs
- 1 1/2 canola oil
- 1 vanilla essence
- 250 pineapple
- 2 bananas
Instructions:
1. Preheat oven to 160 degrees.
2. Combine first 6 ingredients in bowl.
3. Stir in eggs and oil.
4. Add crushed pineapple with its juice and bananas.
5. Pour into 2 buttered and floured 20cm cake tins.
6. Bake for 40 minutes or until cooked.
7. Cool in tins for 10 mins the cool on rack.
8. Frost and fill if desired - cream cheese frosting works well here.
Title: Aunt Nan's Cranberry Pudding
Ingredients:
- 1 1/2 butter
- 1/2 sugar
- 1/4 evaporated milk
- 1/4 water
- 1 flour
- 1/2 salt
- 1 baking soda
- 1 cranberries
- 1/4 butter
- 1 sugar
- 1/4 evaporated milk
- 1/4 water
- 1 vanilla
Instructions:
1. To make the pudding: Preheat oven to 325 degrees.
2. In a medium bowl, cream butter and sugar; add evaporated milk and water.
3. Using a spoon, stir in flour, salt, baking soda, and cranberries.
4. Line 8 sections of muffin pan with paper liners. Spoon batter into muffin pan (it will thick).
5. Bake at 325 degrees for 30 minutes.
6. To make the butter sauce: Put butter, sugar, evaporated milk, and water in a medium sized sauce pan.
7. Bring to a boil, stirring constantly, about 2 minutes.
8. Remove pan from heat.
9. Add vanilla.
10. Pour warm sauce over warm muffins.
Title: Robert Mondavi Winery Lemon Panna Cotta
Ingredients:
- 2 gelatin powder
- 2 buttermilk
- 4 lemons, juice and zest of
- 3/4 sugar
- 2/3 heavy cream
- 1/2 vanilla extract
Instructions:
1. Combine the lemon juice and 1/4 cup of the sugar in a heavy saucepan. Bring to a boil over high heat and cook until a thick syrup forms, about 10 minutes.
2. Combine the cream, the remaining 1/2 cup sugar and lemon zest in a heavy saucepan.
3. Bring to a boil over medium heat.
4. Meanwhile, Sprinkle the gelatin over 1 cup of the buttermilk in the top of a double boiler. Let sit until the gelatin softens, about 5 minutes.
5. Remove the cream mixture from the heat and add the lemon juice mixture. Add to the gelatin mixture and set over hot water. Whisk until the gelatin dissolves. Add the remaining buttermilk and vanilla.
6. Strain through a sieve and pour into six 4-ounce ramekins. Refrigerate until set, at least 4 hours.
Title: Tangerine Creme Brulee
Ingredients:
- 3 heavy cream
- 1/4 half-and-half
- 6 sugar
- 6 vanilla extract
- 2 light brown sugar
- 1/2 tangerine
- 1 orange
- 1
Instructions:
1. Heat the cream and half n half just to the simmer.
2. Remove the zest from the tangerine and place it in the cream.
3. Let it steep for about 1/2 hour.
4. Squeeze in about 1 tablespoon of the juice. Beat the egg yolks until light and pour the hot cream over them whisking the entire time. Add the vanilla and strain the mixture though a fine sieve. Fill ramekins with the mixture, place them in a large baking dish and fill the dish with hot water to a depth of 1 inch.
5. Bake for about 40 minutes at 300 degrees or until the custards are set. They will continue cooking after you remove them, so they can still have a small amount of movement in the center.
6. Chill completely.
7. Sift the brown sugar and place a light coating over each ramekin.
8. Either place under your broiler or, in my case, I use my propane torch until the sugar has melted.
9. * I usually halve this recipe since we are two.
10. If a make it any larger than this recipe (which really only serves 6 with my size ramekins) I will add an extra yolk.
Title: Our Favourite Chocolate Almost Mud Cake
Ingredients:
- 1 1/4 sugar
- 1/2 butter
- 3 eggs
- 1/2 milk
- 1/2 flour
- 1 baking powder
- 1 1/3 baking soda
- 1
- 2/3
- 1/4
Instructions:
1. Preheat oven to 160deg.
2. Sift together flour, baking powder, cocoa and baking soda.
3. Mix eggs, milk, oil and essence together.
4. While creaming butter and sugar, together slowly add in egg mixture.
5. When blended add flour mixture and mix well.
6. Pour into greased round tin and bake for 45- 50 minutes or until baked.
7. This cake will be moist when finished.
8. Allow to cool slightly in tin before turning onto wire rack.
9. Ice with your favourite chocolate icing.
Title: Bli's Grape Muffins
Ingredients:
- 1/4 milk
- 1/2 egg
- 1 salt
- 1/2 baking powder
- 2 sugar
- 1/2 flour
- 1 1/4 grapes
- 1/2 vanilla essence
- 1
Instructions:
1. Preheat the oven to 180 degrees Celsius.
2. In a saucepan, heat the grapes on medium flame till most of their juice gets evaporated.
3. Meanwhile, mix all the dry ingredients separately in a bowl and mix the other ingredients in a different bowl.
4. Slowly, add the liquid mixture into the dry ingredients so that no lumps are formed.
5. Remove the grapes from the heat and gently fold them into the batter.
6. Butter the muffin baking sheet and transfer the batter into the muffin cups. Make sure that you fill them only 3/4 of the way so that when they rise, they don't fall out.
7. Bake for 25 minutes to 30 minutes at 180 degrees Celsius.
8. Cool for ten minutes before taking them out of the oven.
9. Remove from cups and enjoy!
Title: Carrot Cupcakes
Ingredients:
- 1 1/2 sugar
- 1 raisins
- 2 carrots
- 1 1/3 water
- 3 shortening
- 1/2 walnuts
- 2 flour
- 1 cinnamon
- 1 nutmeg
- 1 baking soda
- 1/4 salt
Instructions:
1. Mix sugar, raisins, grated carrots, water, and shortening together. Boil slowly for 10 mins and cool.
2. Add walnuts, flour, cinnamon, nutmeg, baking soda and salt and mix well.
3. Place in greased cupcake tins.
4. Bake 350 10-15 mins.
Title: Chew Chocolate Brownie Bark
Ingredients:
- 1/2 all-purpose flour
- 1/4 salt
- 1/4 baking soda
- 2 sugar
- 1 cocoa powder
- 2 vanilla extract
- 1/2 chocolate chips
- 1/4
- 1/2
- 1
Instructions:
1. Preheat the oven to 325°F Line a baking sheet or jelly roll pan with parchment paper.
2. In a small bowl, whisk together the flour, salt and baking soda. Set aside.
3. In a separate medium bowl, whisk the egg whites until they're light and frothy. Add the sugar, cocoa powder, espresso powder (optional), oil and vanilla, whisking until smooth.
4. Whisk the dry milk powder into the egg mixture, then whisk in the flour mixture, just until combined. Stir in 1/2 cup of chocolate chips.
5. Pour the batter onto the parchment paper. Using an offset spatula, spread the batter as thin as possible, and then sprinkle the remaining chocolate chips atop the batter.
6. Bake the bark for 20 minutes. Remove it from the oven, and using a sharp knife, cut it into squares. (Do not separate the pieces.).
7. Return the bark to the oven and bake it for 5 more minutes.
8. Remove the bark from the oven and allow it to cool completely on the pan before breaking apart the pieces.
Title: Erica's Rhubarb Cake
Ingredients:
- 2 flour
- 3/4 salt
- 1 3/4 sugar
- 2 1/4 baking powder
- 3/4 butter
- 3 eggs
- 3/4 milk
- 6 rhubarb
Instructions:
1. Preheat oven to 350 degrees.
2. Put flour, salt, 3/4 cup of sugar, and baking powder in large mixing bowl. Add butter and cut into until crumbly.
3. Beat eggs in small bowl.
4. Add eggs and milk to flour mixture.
5. Stir together like muffins.
6. In separate large bowl, (make sure rhubarb is dry or it adds wetness to cake) put chopped rhubarb and 1 cup of sugar.
7. Mix the rhubarb and sugar together.
8. Put 2/3 of the cake mixture into a 13 X 9 inch that you did not grease, I repeat do not grease.
9. Pour rhubarb on top.
10. Drop remaining cake mix on top of the rhubarb.
11. Bake for 55 minutes, or until toothpick comes out clean.
Title: Fattigman Bakelse (Poor Man's Pastry)
Ingredients:
- 12 salt
- 3 sugar
- 1/2 heavy cream
- 1 1/8 ground cardamom
- 1 1/8 butter
- 1 brandy
- 1/2 flour
- 1 confectioners' sugar
- 2
- 7
Instructions:
1. Beat yolks and whites, salt and sugar together for 1/2 hour (I know -- but that's what the recipe calls for).
2. Add cream and cardamom and stir together well; add butter, lemon extract and brandy.
3. Add enough flour to make a dough stiff enough to roll out thinly.
4. Place in refrigerator and chill overnight.
5. Roll out thinly in small quantities; cut into diamond shapes.
6. Cut a slit in the center of each diamond and pull one corner through.
7. Preheat oil to 365°F and fry pastry to a delicate brown.
8. Cool on paper towels and dust lightly with confectioner's sugar.
Title: Absolute Perfection Ginger Spice Cookies
Ingredients:
- 2 all-purpose flour
- 2 1/2 ground ginger
- 2 baking soda
- 1 ground cinnamon
- 1 ground cloves
- 3/4 salt
- 3/4 crystallized ginger
- 1 dark brown sugar
- 1/2 vegetable shortening
- 1/2 unsalted butter
- 1 egg
- 1/4 light molasses
- 3/4 turbinado sugar
Instructions:
1. Combine first 6 ingredients in medium bowl; whisk to blend.
2. Mix in crystallized ginger.
3. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy.
4. Add egg and molasses and beat until blended.
5. Add flour mixture and mix just until blended.
6. Cover and refrigerate 1 hour.
7. Preheat oven to 350°F
8. Lightly butter 2 baking sheets.
9. Using wet hands, form dough into 1 1/4-inch balls.
10. (At this point you may roll the dough balls in the turbinado sugar, if desired).
11. Place balls on prepared sheets, spacing 2 inches apart.
12. Chill cookies (on the sheets) in refrigerator for 10 minutes.
13. Remove cookies on sheets from the refrigerator and place in oven.
14. Bake cookies until cracked on top but still soft to touch, about 12 minutes. Do not overbake.
15. Cool on sheets 1 minute.
16. Carefully transfer to racks and cool.
17. Can be made 5 days ahead. Store airtight at room temperature.
18. These freeze well for up to 2 months, stored airtight.
Title: Nuts-About-You Cookie Sticks
Ingredients:
- 1/4 shortening
- 3/4 creamy peanut butter
- 1 1/2
- 4
- 1/2
Instructions:
1. In a microwave-safe bowl, melt the chocolate chips, shortening and peanut butter; stir until smooth.
2. Dip one end of each cookie into chocolate mixture; sprinkle with nuts.
3. Place on waxed paper; let stand until set.
Title: Vegan Oatmeal Cookies
Ingredients:
- 1 vegan margarine
- 1 1/2 brown sugar
- 1 sugar
- 1 banana
- 3 -5 vanilla
- 2 water
- 1 3/4 whole wheat flour
- 1 baking powder
- 2 1/2 rolled oats
- 2 1/2 semisweet vegan chocolate chips
Instructions:
1. Preheat the oven to 375°F Cream the margarine and both sugars together. Add the well-mashed banana, mix well, then add the vanilla and the water. The water will try to separate; keep mixing with a figure-eight motion and add the dry ingredients, in the order above, by 1/2-cup increments.
2. The final batter should be almost too dry to hold the chocolate chips. If it isn’t, the amount of flour or oats is incorrect so you should add more or less, according to the problem. Bake for 9 to 10 minutes on an ungreased cookie sheet. Leave them on the cookie sheet for a few minutes before moving them to a plate or a wire rack to cool.
Title: Pina Colada Bread Pudding (Crock Pot )or (Oven)
Ingredients:
- 12 evaporated milk
- 12 lime zest
- 1 lemon zest
- 1 cream of coconut
- 6 eggs
- 1/3 sugar
- 1/4 light rum
- 1 raisins
- 8 butter
- 1 cinnamon
- 1 coconut
- 1/4
Instructions:
1. In blender or food processor, fitted with a metal blade, combine all the custard ingredients. Set aside.
2. Combine raisins and crushed pineapple (and the juice); set aside.
3. Place about 1/3 of bread cubes in slow cooker, place 1/3 of raisin/pineapple mixtures. Repeat 2 more times. Then pour the custard mixture over all. pressing so all the bread soaks in the custard mixture.
4. top with butter, cinnamon.
5. Cover and cook on LOW 6 hours.
6. Or.
7. Place it in a well buttered 9 by 13 casserole.
8. Bake at 350 for 1 hour.
9. Serve hot with recipe #52907 or pineapple ice cream.
Title: Best Pumpkin Pudding Dessert
Ingredients:
- 1 pumpkin
- 3 instant vanilla pudding
- 4 milk
- 2 Cool Whip
- 2 cinnamon
Instructions:
1. Mix 3 pkgs. of pudding mix and 4 cups of milk.
2. Add pumpkin, cool whip, and cinnamon.
3. Serve as is or put out some graham crackers to go with it.
4. Enjoy!
Title: Bourbon Peach Cobbler - Tyler Florence
Ingredients:
- 8 Bourbon
- 1/4 sugar
- 3/4 cornstarch
- 2 ground cinnamon
- 1 all-purpose flour
- 1 1/2 baking powder
- 2 kosher salt
- 1/2 unsalted butter
- 16 heavy cream
- 3/4
Instructions:
1. Heat the oven to 375 degrees F.
2. In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.
3. Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.
4. In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.
Title: Carrot Cake
Ingredients:
- 3 flour
- 2 sugar
- 2 baking soda
- 1 1/2 salt
- 1 baking powder
- 2 cinnamon
- 3 eggs
- 1 1/2 vanilla
- 2 walnuts
- 1/4 raw carrots
- 1 1/2 butter
- 2 cream cheese
- 1/2 cinnamon
- 1 icing sugar
- 1 walnuts
- 2 1/2
- 1/4
Instructions:
1. Preheat oven to 325°F.
2. Grease and flour 9x13 inch pan or bundt pan.
3. Stir dry ingredients in a large mixing bowl.
4. Combine eggs,oil, vanilla and orange juice, beating at low speed.
5. Add this mixture to the dry ingredients, and beat at medium speed for 3 minutes.
6. Stir in walnuts and carrots.
7. Pour into pan.
8. Bake for 1-1/4 to 1-1/2 hrs or until toothpick inserted in center comes out clean.
9. Cool on rack and spread with icing.
10. Both cake and icing may be frozen.
Title: Banana Chocolate Chip Cake
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 2 eggs
- 1 baking soda
- 1/4 sour cream
- 1 cake flour
- 1 1/2 salt
- 1/4 vanilla
- 1
- 2
Instructions:
1. Preheat oven to 350°F.
2. Cream butter and sugar.
3. Beat eggs very lightly and add.
4. Dissolve baking soda in sour cream. Add to mixture and beat well.
5. Add mashed bananas, flour, salt, and vanilla. Mix well.
6. Mix in chocolate chips.
7. Bake in a well greased 8"x8" pan for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
Title: Whiskey-Soaked Dark Chocolate Bundt Cake
Ingredients:
- 1 unsalted butter
- 2 all-purpose flour
- 5 instant espresso powder
- 1/4 Bourbon
- 2 kosher salt
- 1 granulated sugar
- 1/2 eggs
- 2 vanilla extract
- 3 baking soda
- 1 confectioners' sugar
- 1
Instructions:
1. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool.
2. Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup. Add enough boiling water to come up to the 1 cup measuring line. Mix until powders dissolve. Add whiskey and salt; let cool.
3. Using an electric mixer, beat 1 cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs, one at a time, beating well between each addition. Beat in the vanilla extract, baking soda and melted chocolate, scraping down sides of bowl with a rubber spatula.
4. On low speed, beat in a third of the whiskey mixture. When liquid is absorbed, beat in 1 cup flour. Repeat additions, ending with whiskey mixture. Scrape batter into prepared pan and smooth top. Bake until a cake tester inserted into center of cake comes out clean, about 1 hour 10 minutes for Bundt pan (loaf pans will take less time, start checking them after 55 minutes).
5. Transfer cake to a rack. Unmold after 15 minutes and sprinkle warm cake with more whiskey. Let cool before serving, garnished with confectioners’ sugar if you like.
Title: Forgotten Pudding
Ingredients:
- 2 vanilla
- 3/8 cream of tartar
- 1 1/2 lemon peel
- 1/2 sugar
- 1 1/2 custard
- 1 Custard Sauce
Instructions:
1. Preheat the oven to 500 degrees F.
2. Beat the egg whites until stiff with cream of tartar and grated peel, add sugar slowly then the vanilla.
3. Slightly grease a ring mold then coat with granulated sugar, shaking out the excess.
4. Spoon in meringue and cut through with a knife, shake to even the batter, remove any air pockets. Put mold into a shallow pan of hot water and place into the oven.
5. Turn off the oven and leave the meringue in for at least 2 hours without opening the door at any time.
6. Finally, unmold the meringue, pour hot caramel over it and serve with chilled custard sauce.
Title: Stack Pudding
Ingredients:
- 1 plain flour
- 1/2 pecans
- 1/2 margarine
- 8 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 2 chocolate pudding
- 3 milk
- 3 1/2 Cool Whip
- pecans
- chocolate curls
Instructions:
1. layer 1.
2. mix ingredients together and press into greased 9 X 13 pan.
3. bake for 15 minutes at 350 degrees.
4. let cool completely.
5. layer 2.
6. mix ingredients together and pour over layer 1.
7. layer 3.
8. mix ingredients together and pour over layer 2.
9. layer 4.
10. spread cool whip over layer 3.
11. garnish with pecans and/or chocolate curls.
12. to make chocolate curls--chill chocolate candy bar and"shave" with a vegetable peeler.
13. chill.
14. {ihave made this with walnuts in the crust and used butterscotch pudding-- it's all good!
15. }.
Title: Pavlova with fruit custard filling
Ingredients:
- 2 caster sugar
- 1 1/2 salt
- 1 cornflour
- 1 vinegar
- 1 boiling water
- 4 cornflour
- 1 water
- 2 butter
- 1/4
- 2
- 1
- 300
Instructions:
1. To make pavlova.
2. Mix egg whites until stiff, then incorporate other pavlova ingredients and mix until thick and glossy.
3. Mixture must stand in peaks.
4. Pile mixture onto a buttered large plate,eg dinner plate size.
5. On top of this mixture make a dip-- this is where the custard filling will go later.
6. Put in preheated oven 150 C for 30minutes.
7. Reduce heat to 110 C and bake for further 45minutes.
8. After this time, turn off oven and let pavlova cool in oven.
9. To make the custard filling: Put fruit salad into a small pan on the stove top.
10. Bring to boil,add cornflour dissolved in water to thicken mix.
11. Lastly add the beaten egg yolks and butter.
12. Cook on medium heat for a few minutes till mixture is thick.
13. Taste the custard, if you prefer a sweeter taste, add some sugar (optional) to sweeten, but bear in mind that the pavlova is sweet.
14. When the custard is cold, place in the"dip" on top of the pavlova.
15. Top with whipped cream.
16. Add passionfruit (optional) to decorate if you like.
Title: Hidden Kisses
Ingredients:
- 1/2 unsalted butter
- 1/4 granulated sugar
- 1/2 vanilla extract
- 1 salt
- 1 all-purpose flour
- 4 -5 water
- 227 icing sugar
- 1/4
Instructions:
1. In a bowl using an electric mixer on high speed, cream the butter and sugar well for about 4 minutes.
2. Beat in vanilla and salt.
3. Add flour gradually.
4. Sprinkle with water.
5. Mix well. The mixture will be crumbly.
6. Cover and refrigerate the dough for 45 minutes.
7. Pinch off about 1 tbsp of dough.
8. Using both hands, form into a ball.
9. With the flat of your hand, flatten it against the countertop making it as thin as possible.
10. Preheat oven to 375°F.
11. Peel off the wrapper from a chocolate kiss.
12. Place 1 kiss in the centre of the flattened dough.
13. Bring the dough up with the tips of your fingers, shaping it neatly around the chocolate kiss.
14. Repeat until all the dough and/or kisses are used up.
15. Place the dough-covered kisses 1 inch apart on an ungreased baking sheet.
16. When the oven is ready, bake the cookies for 10 to 11 minutes until golden brown.
17. Do not let them get too brown or burnt.
18. Remove the baking sheet and let the cookies cool for 30 minutes.
19. Dust with the icing sugar.
Title: Vanilla Prunes
Ingredients:
- 1 - 1 1/2 prune
- 1 1/4 water
- 1 lemon juice
- 1 1/2 pure vanilla extract
- 1 vanilla bean
Instructions:
1. Place the prunes, water, juice and extract in a saucepan and scrape the seeds from the vanilla bean into the pan and add the pod too.
2. Simmer on low heat for 20 minutes, or until the prunes are very soft and most of the water has evaporated and you are left with a lovely syrup.
3. When cool, transfer to an airtight container and keep in the fridge.
Title: Orange Poppy Seed Cake
Ingredients:
- 1 1/2 self-raising flour
- 1/3 poppy seeds
- 3 butter
- 185 caster sugar
- 2/3 orange marmalade
- 1/4 eggs
- 2 -3 butter
- 1/3 cream cheese
- 3 icing sugar
- 100 fresh lemon juice
- 100 vanilla essence
- 1
- 1 -2
Instructions:
1. Preheat the oven to moderate (180C). Brush a deep, 20cm round cake tin with melted butter or oil. Line the base and side with baking paper.
2. Sift the flour into a large bowl and add the almonds and poppy seeds. Make a well in the centre.
3. Place the butter, sugar, jam, rind and juice in a pan. Stir over low heat until the butter has melted and the mixture is smooth.
4. Gradually add the butter mixture to the dry ingredients, stirring with a whisk until smooth.
5. Add the eggs and whisk until well combined.
6. Pour the mixture into the prepared tin and bake for 50-60 minutes, or until a skewer comes out clean when inserted in the centre of the cake. Set aside for at least 15 minutes before turning onto a wire rack to cool.
7. To make icing:
8. Beat the butter and cream cheese with electric beaters until smooth.
9. Add the icing sugar and juice or essence gradually and beat until thick and creamy. Spread the icing over the cooled cake and decorate with strips of orange rind.
Title: Amish Christmas Cookies (Nuwave/Flavorwave)
Ingredients:
- 2 butter
- 1 brown sugar
- 1 light molasses
- 1 egg
- 4 flour
- 1/4 salt
- 1 baking soda
- 1 cinnamon
- 1 ground cloves
- 1/2 nutmeg
Instructions:
1. Cook on Hi
2. Grease Baking pan.
3. Cream butter and sugar. Blend in molasses and eggs.
4. Sift dry ingredients together.
5. and stir into molasses-egg mixture. Roll out dough on lightly floured board and cut.
6. into shapes with cookie cutters.
7. Bake for 5 -6 minutes or until barely brown.
Title: Nutty Chocolate Chip Picnic Cake
Ingredients:
- 1/2 brown sugar
- 1/3 pecans
- 1/3 water
- 1 eggs
- 1 1/4
- 1/3
- 3
Instructions:
1. Heat oven to 350 degrees. Lightly grease bottom only of 13 x 9 inch pan with cooking spray.
2. In small bowl, mix chocolate chips, brown sugar and peans, set aside. Make cake mix as directed on box, using water, oil and eggs. Pour into pan. Sprinkle with chocolate chip mixture.
3. Bake 30 minutes or until a toothpic k inserted in center comes out clean. Cool completely, about 1 hour. Store tightly covered.