lumicero/recipes-ing2inst huggingface dataset:
Title: Sugar Cookies
Ingredients:
- 1 1/2 butter
- 2 sugar
- 4 eggs
- 1 vanilla
- 5 all-purpose flour
- 2 baking powder
- 2 baking soda
Instructions:
1. Cream butter and sugar until smooth, beat eggs and vanilla inches Stir in flour, baking powder and baking soda. Mix until combined, chill in the refrigerator for at least 1 hour.
2. Heat oven when ready to 350. Roll the dough to desired thickness. cook between 9-11 minute depending on thickness (golden brown bottom's, top may still look undone -- ) cool on parchment paper. Frost with desired frosting -- .
Title: Ichigo Daifuku - Strawberry Mochi
Ingredients:
- 1 1/2 sugar
- 1/2 water
- 1 1/2 strawberries
- 12
- 1
Instructions:
1. Mix the sugar and water together in a large saucepan and bring to the boil.
2. Remove from heat and add mochiko.
3. Stir until smooth, then turn the heat down and return pot to burner.
4. Heat for 2 more minutes, stirring often.
5. Let cool for 15 minutes, stirring occasionally.
6. When cool, take the mochi and make it into walnut sized balls then flatten them.
7. Cover strawberries all over with a thin layer of the bean paste.
8. Place a strawberry in the center of each mochi and bring edges together, pinching to close. Note: use mochiko on hands and mochi pieces to prevent sticking.
9. The ichigo daifuku are now ready, serve as desired.
Title: Hamantaschen
Ingredients:
- 3/4 whole wheat flour
- 1/4 all-purpose flour
- 1/2 skim milk
- 1 salt
- 1/4 baking powder
- 1 applesauce
- 1/4 sugar
- 1/2 vanilla
- 3/4
- 1
Instructions:
1. Mix applesauce, sugar and egg white. Mix flour, salt and baking powder and add to applesauce mixture. Add milk and vanilla,.
2. Mix well with hands. Form into a ball and refrigerate for 1-2 hours.
3. Divide dough into 16 small balls. Roll out each ball to a 3.5 inch diameter circle (you will need extra flour for hands and board, since the dough is sticky).
4. Place in the center of each circle one (heaping) teaspoons of the filling.
5. Form triangles by folding over edges of circle and pinch to create three corners, leaving a small amount of the filling in the center uncovered.
6. Bake on a sprayed cookie sheet, at 375° F, 10-15 minutes or until golden brown.
Title: Frozen Lemon Tarts
Ingredients:
- 1 butter
- 2 cinnamon
- 1/4
Instructions:
1. Line 4 muffin tins or shallow custard cups with paper muffin cups.
2. Mix cookie crumbs with butter and cinnamon in a bowl until blended.
3. Pack ¼ of mixture in each prepared cup using the bottom of a glass.
4. Spoon curd into each and freeze until firm, at least 15 minutes.
5. Lift up paper liners and place tarts onto plates to serve.
Title: Aunt Edna's Persimmon Pudding
Ingredients:
- 1 1/4 sugar
- 2 eggs
- 2 buttermilk
- 1 baking soda
- 1 butter
- 1/4 baking powder
- 3 salt
- 1/4 ground cloves
- 1/2 nutmeg
- 1 ground ginger
- 1/2 cinnamon
- 1 flour
- 2 brown sugar
- 1 water
- 1/2 flour
- 1 butter
- 1 nutmeg
- 1/8 cinnamon
- 1/8 clove
- 1/8
Instructions:
1. Beat eggs, sugar and persimmon pulp in a large bowl.
2. (To make persimmon pulp collect 2/3 of a plastic grocery bag full of wild or tame persimmons and mash through a fruit sieve).
3. Wisk buttermilk and baking soda together in a 2 cup container (buttermilk will expand in volume).
4. Add to mixture and blend.
5. Fold in flower, spices, baking powder, and salt.
6. Add melted butter last and blend well.
7. Pour mixture in an 9" x 13" buttered baking dish and bake 40 minutes at 350 degrees F.
8. Add all ingredients for sauce to a small sauce pan and boil for several minutes until thick.
9. Remove pudding from oven, pour sauce over it and allow to cool.
Title: Tunnel of Fudge Cake (Cake Mix)
Ingredients:
- 1 1/2 milk
- 1 chocolate pudding
- 1 chocolate chips
- 1 butter
- 1 sour cream
- 1/2 Baileys Irish Cream
- 1/2 eggs
- 1/2 vanilla
- 4
- 1
Instructions:
1. Place milk in pan and whisk in pudding, cook until comes to a boil, 4-5 minutes. Remove from heat and stir in chips and butter until smooth and thick; set aside.
2. Preheat oven to 350F; prepare 12 cup bundt pan.
3. Mix cake, oil, sour cream, Irish cream, eggs, and vanilla in a bowl.
4. Reserve 2 cups of batter. Pour remaining batter into pan; spoon pudding in a ring on top (DO NOT ALLOW PUDDING TO TOUCH THE SIDES!) spoon reserved batter on top.
5. Bake for 45-50 minutes (mine is done around 30 minutes, just make sure to keep an eye on it).
6. You can frost, drizzle melted chocolate or just dust with powdered sugar.
Title: Pumpkin Cheesecake Swirl Muffins
Ingredients:
- 1 pumpkin
- 1/4 eggs
- 2 sugar
- 1 vanilla
- 1 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1/2 ground nutmeg
- 1/2 ground cloves
- 1/8 salt
- 1/2 fresh ground black pepper
- 1/4 cream cheese
- 8 sugar
- 1 vanilla extract
- 5
- 1/8
Instructions:
1. Preheat oven to 350 F (180C).
2. PUMPKIN MIXTURE:
3. Mix canned pumpkin, oil, and sugar together, either by hand or with a mixer on low.
4. Add in eggs, one at a time, combining thoroughly after each.
5. Add vanilla.
6. Whisk together flour, baking powder, baking soda, salt, and spices.
7. Slowly add flour mixture to liquids, combining thoroughly and scraping the sides of the bowl with a spatula until well combined.
8. CREAM CHEESE MIXTURE:
9. Mix together cream cheese, sugar, egg yolk and vanilla until well combined.
10. ASSEMBLY:
11. Grease muffin tins or line with paper cups.
12. Fill each muffin mold with spoonfuls of pumpkin mixture (this is not explained clearly in the text but the accompanying photos look as if the muffin molds are filled to nearly full with the pumpkin mixture).
13. Add smaller spoonfuls of cream cheese mixture on top.
14. Swirl with a skewer.
15. Optional: top with crushed nuts - can also use pumpkin seeds (pepitas).
16. Bake as follows, turning the tins half way through baking times:
17. mini muffins: 20-25 minute.
18. standard muffins: 25-30 minute.
19. jumbo muffins: 30-40 minute.
Title: Chocolate Peanut Butter Cake With Cr. Cheese and Butterfinger Fr
Ingredients:
- 2 1/4 heavy whipping cream
- 1/2 golden brown sugar
- 12 chunky peanut butter
- 1/2 all-purpose flour
- 2 1/2 baking powder
- 1 baking soda
- 1 salt
- 1/2 butter
- 10 chunky peanut butter
- 1/2 golden brown sugar
- 1 eggs
- 4 vanilla extract
- 1 buttermilk
- 1 cream cheese
- 12 powdered sugar
- 2 butter
- 6 heavy whipping cream
- 3/4 vanilla extract
- 1
Instructions:
1. additional butterfinger bars, coarsely for garnish on top of cake.I used 2 regular sized butterfinger candy bars.
2. For filling, Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand one minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight.
3. FOR CAKE:
4. Preheat oven to 350*.
5. Butter 3 9" diameter cake pans with 1 1/2" high sides. Line bottoms with parchment paper.
6. Sift first 4 ingredients into medium bowl.
7. Using electric mixer, beat butter and peanut butter in large bowl, until blended. Beat in sugar,beat in eggs, 1 at a time, then vanilla.
8. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.
9. Divide batter among pans and spread evenly.
10. Bake cakes until tester inserted into center comes clean -- about 25 mionutes. Cool cakes 5 minutes.
11. Turn out onto racks, peel off parchment paper. Cool cakes completely.
12. FOR FROSTING:
13. using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter and vanilla in large bowl to blend.
14. Whisk whipping cream and 3/4 cup of powdered sugar in bowl until mixture hold medium firm peaks -- fold into cream cheese mixture in 3 additions; chill until firm but spreadable.about 1 hour.
15. Place 1 cake layer, bottom side up, on 9" tart pan bottom, spread with half of filling.place another cake layer, bottom side up, on work surface.
16. Spread with remaining filling, place atop first layer.
17. Top with remaining cake layer.bottom side up. Spread frosting over sides and top of cake.(can be made 1 day ahead, cover with cake dome, chill.
18. Let stand at room temperature 2 hours before continuing.
19. Press candy and peanuts on top of cake -- .
Title: Strawberry Upside Down Cake
Ingredients:
- 4 strawberries
- 3/4 sugar
- 2 dry tapioca
- 1 butter
- 1 margarine
- 1 1/4 flour
- 1/2 baking powder
- 2/3 salt
- 1/4 sugar
- 1 butter
- 1/2 margarine
- 1/2 egg
- vanilla
- milk
Instructions:
1. In a 9" cake pan mix together the first three ingredients and dot with 1 T butter, then set aside.
2. For the topping, sift together dry ingredients.
3. Cream butter and sugar; add egg and vanilla and beat well.
4. Add dry ingredients alternately with milk, beginning and ending with dry ingredients.
5. Spoon batter over fruit mixture.
6. Bake at 350 deg F for 30-35 minutes or until golden brown.
7. Serve warm, topped with whipped cream, ice cream or cream.
Title: Easy Danish Apple Cake
Ingredients:
- 1/4 butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 cinnamon
- 2 apples
- 1/4 sugar
- 1 cinnamon
- 1/2
Instructions:
1. Preheat oven to 350°. Grease a 9x9-inch baking pan.
2. Cream butter and sugar together. Add egg and vanilla, beating well. Add flour, baking soda, and cinnamon, and blend well. Add grated apples and beat well by hand. Pour cake batter into prepared baking pan.
3. Combine all topping ingredients and sprinkle evely on top of cake batter. Bake at 350° for 40 minutes.
4. Remove cake from oven, and let cool. Cut 3 rows horizontal and 3 rows vertical (yielding 9 servings).
Title: Belgian Brownies
Ingredients:
- 9 bittersweet chocolate
- 1 butter
- 5 eggs
- 1 1/3
- 3
Instructions:
1. Roughly chop the chocolate. Place in a medium-sized bowl and add the butter.
2. Place the bowl over a saucepan of simmering water, creating a double boiler. Heat, stirring constantly, until the butter and chocolate have melted together. Transfer to a large bowl and set aside.
3. Preheat the oven to 325'°F.
4. Sift together the flour and sugar, then stir into the chocolate. Add the eggs and mix well.
5. Allow to rest at room temperature for 30 minutes. The batter will thicken.
6. Line a muffin tin with liners. Scoop the brownie mixture evenly between the liners.
7. Cook for 30-35 minutes. The brownies will still be moist when done, but they will puff up and fall slightly when cooling.
Title: Light Fresh Peach Cobbler
Ingredients:
- 1 white flour
- 1/2 whole wheat flour
- 1/2 sugar
- 1/2 Splenda sugar substitute
- 3 baking powder
- 1/2 salt
- 1 vanilla
- 1 skim milk
- 4 -5 cinnamon
- 1/4 Splenda sugar substitute
- 1
Instructions:
1. Preheat oven to 350.
2. In a bowl combine flour, sugar, splenda, baking powder, salt, vanilla, and milk. Mix well.
3. Spray 9x9 pan and pour batter in to pan.
4. Sprinkle peaches on top of batter.
5. Combine topping and evenly sprinkle on top.
6. Bake one hour until golden brown.
Title: Billie's Cookies
Ingredients:
- 1 unsalted butter
- 1 sugar
- 2 brown sugar
- 2 eggs
- 4 vanilla
- 2 flour
- 4 salt
- 1 baking soda
- 2 baking powder
- 2 oats
- 2 1/2 coconut
- 3/4 chocolate chips
- 6
- 4
Instructions:
1. In a bowl the size of a bucket, throw in every ingredient.
2. Wearing thin plastic gloves, mix it all up with your hands, until blended, without smashing the cereal or chips.
3. Place cookie-sized balls on greased baking sheets.
4. Press to flatten.
5. Bake at 350°F for 10-12 minutes.
Title: Chocolate Cream Roll
Ingredients:
- 1/4 flour
- 2 eggs
- 6 confectioners' sugar
- 1 1/4 vanilla
- 1 1/2 granulated sugar
- 1/4 vanilla
- 1 confectioners' sugar
- 1/4 - 1/2 pistachio nut
- 3 -5
- 5
Instructions:
1. Grease 15x10x1-inch jelly roll pan, then line with waxed paper, extending paper at short ends.
2. Grease paper; set aside.
3. Stir together cocoa and flour until well blended; set aside.
4. In large bowl of mixer beat eggs at high speed until very light, about 5 minutes.
5. Gradually beat in confectioners sugar and beat until very fluffy and lemon colored, about 5 minutes.
6. Fold cocoa mixture and vanilla into egg mixture until well blended.
7. Pour batter into prepared pan and spread evenly.
8. Bake in preheated 350-degree oven 20 minutes or until toothpick inserted in center comes out clean.
9. Cool in pan on rack 5 minutes.
10. Loosen edges of cake with thin-bladed spatula.
11. Sprinkle clean dish towel generously with granulated sugar and invert cake onto towel.
12. Peel off paper.
13. Starting at short end, roll up cake and towel as for jelly roll.
14. Cool on rack.
15. Unroll.
16. Spread cake with cream filling.
17. Reroll without towel.
18. Place on platter and frost with Thin Chocolate Glaze.
19. Chill several hours or overnight.
20. Garnish with dollops of whipped cream or pistachios.
21. CREAM FILLING: Beat 1 cup whipping cream and a few tbsp of granulated or confectioners sugar until soft peaks form, adding about 1/4 to 1/2 tsp vanilla extract if you like.
22. THIN CHOCOLATE GLAZE: Melt 5 squares (5 oz) semisweet chocolate in pan, stir in 1/3 cup hot water.
23. Spread thinly over roll.
Title: Chocolate, Espresso, Macadamia, Coconut,and Toffee Cupcakes
Ingredients:
- 2 boiling water
- 1 shortening
- 1/2 sugar
- 1 1/4 eggs
- 2 flour
- 1 3/4 baking powder
- 1/4 baking soda
- 1 1/2 salt
- 1/2 flaked coconut
- 1/2
- 1
- 1/2
- 16
- 2
- 1/4
Instructions:
1. CUPCAKE BATTER:
2. Preheat oven to 350 degrees.
3. Dissolve the espresso granules in boiling water. Set as side to cool.
4. Cream shortening and sugar in a large bowl, until light and fluffy.
5. Add eggs, one at a time, beating well after each addition.
6. Combine flour, cocoa, baking powder, baking soda and salt, mix well.
7. Add the flour mixture to the creamed mixture alternating with the espresso liquid.
8. Fold in the toffee bits and macadamia nuts.
9. Fill muffin cups 3/4 full and bake at 350 for 20 - 22 minutes, or until the toothpick comes out clean.
10. Cool on wire rack for 10 minutes before removing from pan.
11. FROSTING:
12. Combine frosting and espresso granules in a bowl, mix well.
13. Frost the cupcakes and sprinkle with the toffee bits and toasted coconut.
Title: Graham Cracker Crust Low Fat Low Sugar
Ingredients:
- 1 1/4 graham cracker crumbs
- 3 Splenda sugar substitute
- 3 butter
- 1 margarine
Instructions:
1. In a food processor, combine crumbs, sugar and butter.
2. Pulse until blended.
3. Add egg white and pulse until evenly moistened.
4. Press into a 9" pie plate.
5. Bake at 375 degrees for 8-10 minutes.
6. Cool completely before using.
Title: Strawberries and Peaches With Almonds
Ingredients:
- 2 1/2 fresh strawberries
- 4 raw sugar
- 1 fresh lemon juice
- 1/2 mint sprigs
- 4
Instructions:
1. Remove stems from strawberries, wash well and slice fruit. Place in small bowl with 2 tablespoons sugar. Stir and allow mixture to sit for 20 minutes.
2. Slice peaches in half, peel and remove pits. Sprinkle peaches with lemon juice. Set each peach half on serving plate, pitted side up.
3. Whip the cream until stiff. Whip in remaining 2 tablespoons sugar and the almond extract.
4. Divide and spoon strawberry mixture over each peach, filling the indentation. Top with whipped cream and sprinkle with almonds.
5. Garnish with mint or lemon verbena leaves if desired.
Title: Chocolate Coconut Pecan Pie Bars
Ingredients:
- 1/2 unsalted butter
- 1/3 brown sugar
- 1 1/3 all-purpose flour
- 1/4 salt
- 6 unsalted butter
- 2/3 brown sugar
- 1/4 pure maple syrup
- 2 milk
- 1 egg
- 1 1/2 pecans
- 1/2 sweetened flaked coconut
- 1/2 sea salt
Instructions:
1. Crust:
2. Preheat oven to 350°F. Line an 8x8 pan with foil, leaving a couple inches overhang. Spray or butter the foil.
3. Using a hand mixer or stand mixer, beat butter and brown sugar until creamy and combined. Add flour and salt, beat until thoroughly combined. Dump the mixture (it will be crumbly) into the prepared pan and press it evenly into the bottom of the pan. Bake for 15 minutes. Meanwhile, prepare the filling.
4. Filling:
5. In a large bowl, combine melted butter, brown sugar, maple syrup, milk, and egg. Whisk until combined. Add pecans, chocolate chips, and coconut and stir until combined. Pour the filling over the crust and gently spread it around with a rubber spatula so that the solids and liquid are evenly distributed.
6. Return to the oven and cook for about 23-25 minutes. The mixture should be bubbling slightly around the corners. The edges will be set but the center will still be a little jiggly. It will firm up as it cools. Place pan on a wire rack to cool completely before cutting into squares. Sprinkle lightly with sea salt, if desired, to add a contrast to the sweetness.
Title: Chocolate Orange Trifle
Ingredients:
- 4 sweet sherry
- 2 mandarin oranges
- 4 cornstarch
- 12 milk
- 2 mascarpone cheese
- 2 heavy cream
- 2
- 1
- 7
- 1
Instructions:
1. Break up the trifle sponges and place in a large glass serving bowl. Sprinkle the crumbled macaroons on top, then sprinkle the sherry.
2. Squeeze the juice from two mandarins and sprinkle it over the macaroons. Peel and segment 6 mandarins and arrange them in the dish.
3. In a large bowl, combine egg yolks, sugar, and cornstarch to make a paste. Bring the milk to just below boiling in a small pan. Remove and pour it into the egg yolk mixture.
4. Return the custard to a clean pan and cook over low heat, stirring constantly to avoid curdling.
5. When custard is thick, return it to the bowl, then stir in the mascarpone and melted chocolate until thoroughly combined. Spread the custard evenly over the trifle and chill for 1 hour.
6. Whip the cream until thick, then spread over the top of the trifle. Decorate with marbled chocolate shapes and remaining mandarin orange segments.
Title: Georgia Bread Pudding
Ingredients:
- 1 sugar
- 1 evaporated milk
- 2 sugar
- 4 butter
- 5 1/3 raisins
- 1/3 vanilla
- 1/4 cinnamon
- 1 nutmeg
- 1/8
- 9
Instructions:
1. Preheat oven to 400 degrees F.
2. Thoroughly mix sugar, evaporated milk, whole milk and egg yolks.
3. Add butter, raisins, vanilla and spices.
4. Mix well.
5. Add bread cubes and toss to saturate bread.
6. Pour into a greased 8 inch square baking dish.
7. Bake for 25 minutes until pudding is ligh tly browned and set. Let cool before cutting.
8. Cut into squares.
9. Reheat in microwave before serving if desired.
Title: Caramelized Oranges
Ingredients:
- 1/4 water
- 1 granulated sugar
- 1/2 warm water
- 6 oranges
- clementines
Instructions:
1. Place cold water in a heavy-based saucepan, add the sugar and bring SLOWLY to the boil, stirring to dissolve the sugar.
2. (The sugar must be completely dissolved before the liquid boils.) Once the sugar is boiling, DO NOT STIR.
3. Continue to boil.
4. Use a pastry-brush dipped in water to wash down any sugar crystals forming on the sides of the pan, until the sugar is a rich, dark, caramel colour.
5. Remove from heat and CAREFULLY add the warm water to the caramel WHICH WILL SPIT AND SPLUTTER!
6. Return pan to the heat and continue stirring to dissolve the caramel in the water.
7. Set aside to cool.
8. Peel all the oranges, setting the peel of one aside.
9. (Remove as much of the white pith as possible.) Place the peeled oranges in a bowl and pour over the caramel sauce, gently turning the fruit to cover each with sauce.
10. Chill well.
11. Cut the served peel into matchstick-sized pieces and cook until tender in boiling water.
12. Refresh in cold water and drain.
13. Sprinkle half the cooked zest over the oranges in the bowl and stir.
14. Serve each chilled orange with the sauce and garnish with additional zest.
15. Serves 6.
Title: Quick Pineapple Sweetie
Ingredients:
- 2 pineapple
- 1 margarine
- 1/3 butter
Instructions:
1. Drain the juice from both cans of pineapple and pour in to a 1 1/2 quart oven safe dish (round is best).
2. Next, pour dry cake mix evenly over the pineapple.
3. Drizzle melted margarine over top of dry cake mix, being careful to wet the mix as evenly as possible.
4. A few missed spots is typical and won't hurt the outcome.
5. Finally, bake in preheated oven at 375 degrees for 30-40 minutes or untill the top of desert is a deep golden brown color.
6. Allow to cool (uncovered).
Title: Red Wine Chocolate Cupcakes
Ingredients:
- 1 dry red wine
- 3/4 eggs
- 2 extra virgin olive oil
- 3 dark chocolate
- 1/2 butter
- 1 powdered sugar
- 3 1/2 - 4 dry red wine
- 1/2 sugar
- 2
Instructions:
1. Combine cake mix, eggs, olive oil, and chocolate in a mixing bowl.
2. Bake according to package directions in lined muffin tins. Allow to cool completely.
3. In a small saucepan, dissolve the sugar in ½ cup red wine, until dissolved.
4. Allow to simmer until reduced enough to coat the back of a spoon. This will yield a few tablespoons of red wine syrup.
5. Combine powdered sugar and butter until fluffy, using a hand mixer. Slowly add the wine syrup and blend to combine.
6. Using a piping bag or plastic storage bag, frost the cupcakes.
7. Enjoy!
Title: Tasty Fruit Bars
Ingredients:
- 2 flour
- 3/4 confectioners' sugar
- 1 butter
- 4 eggs
- 1 salt
- 1 sugar
- 1/2 flour
Instructions:
1. Combine crust ingredients until crumbly, press crust into greased 15x10 pan. Bake 15 minutes @ 350.
2. While crust is baking, blend filling ingredients (eggs, salt, sugar, and flour) until smooth then fold in fruit.
3. Spread filling over hot crust. Bake 40-45 minutes until filling is lightly browned. Let cool and cut into bars.
4. Enjoy!
Title: Mix-Easy Chocolate Cake
Ingredients:
- 1/3 water
- 2 sugar
- 3/4 egg
- 1 all-purpose flour
- 1 salt
- 1 1/4 baking soda
- 1/2 vanilla
- 1/2
- 1
- 1/3
Instructions:
1. Heat oil and chocolate in 8" square cake pan, in 350F oven for about 4 minutes.
2. Add water, sugar, egg, flour, salt, baking soda and vanilla.
3. Beat with fork until smooth, about 2 minutes.
4. Spread evenly in pan.
5. Sprinkle with chocolate chips and nuts.
6. Bake at 350F for 40 minutes, or until cake tester inserted in center comes out clean.
7. Cool.
Title: Ginger Biscuits
Ingredients:
- 100 plain flour
- 1 baking powder
- 1 salt
- 1/2 ground cinnamon
- 1/2 ginger
- 1/2 nutmeg
- 50 soft brown sugar
- 50 unsalted butter
- 1 milk
Instructions:
1. Preheat the oven to 150c/300f/gas mark 2.
2. Place all the ingredients except the butter and milk in a bowl and mix.
3. Add the butter and milk to the dry ingredients and work together to a smooth dough.
4. Roll out on a floured surface to one large round and cut into 8 wedges, or 12-16 rounds or ovals.
5. Place on greased baking sheets and bake in the preheated oven for 20 minutes.
Title: Mom's Quick-n-Easy Kesari (Indian Semolina Sweet Dish)
Ingredients:
- 1 water
- 3/8 milk
- 1 sugar
- 1/2 saffron
- 2 semolina
- 1/4 butter
- 1 ground cardamom
- cashews
Instructions:
1. Boil water (or 1/2 cup milk+ 1/2 cup water or 1 cup milk), saffron and sugar in a skillet over high heat.
2. Once the sugar has melted and the water (or milk) is boiling rapidly, reduce flame to low, add the semolina and 1 tablespoon and 2 teaspoons ghee and stir continuously for 2 minutes.
3. The mixture should have"clumped" together into a homogeneous, non-sticky mass (well not TOO sticky!).
4. Remove from flame, add the ground cardamom and mix well.
5. In another small pan heat the remaining 1 teaspoon of ghee and roast the broken cashewnuts in it until golden brown.
6. Add the roasted nuts along with any leftover ghee to the cooked semolina mixture and mix well.
7. Now here's where the fun is!
8. Pack a 1/3 cup measure with the kesari, pressing down well, then invert onto an individual serving dish-- it's not jello, so you'll have to use some force while inverting!
9. Repeat for the rest of the kesari, sit down with friends and family and enjoy this simple sweet dish!
Title: Pineapple Cream Trifle
Ingredients:
- 85 boiling water
- 1 milk
- 250 crushed pineapple
- 2 icing sugar
- 1
- 450
- 1 1/4
- 2
Instructions:
1. Make up jelly.
2. Cut jam roll into slices put on bottom of serving bowl.
3. Pour jelly over cake.
4. Make up custard (milk and custard).
5. Once custard has thickened, add pineapple. Put back in fridge for 5 minutes.
6. Spread custard over jelly.
7. Put cream and sugar in a small bowl; beat until thick and then spread over custard.
8. Cover with plastic wrap and chill in fridge for 2-3 hours.