lumicero/recipes-ing2inst huggingface dataset:
Title: Southern Zucchini Cobbler
Ingredients:
- 3 zucchini
- 2/3 lemon juice
- 1 sugar
- 1 ground cinnamon
- 1/2 ground nutmeg
- 4 flour
- 2 sugar
- 1 1/2 butter
- 1 ground cinnamon
Instructions:
1. In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. (I cook mine in the microwave.) Add sugar, cinnamon and nutmeg; simmer one minute longer. Remove from heat and set aside.
2. For crust, combine flour and sugar in a bowl; cut in butter until mixture resembles course crumbs. Stir 1/2 cup into zucchini mixture.
3. Press half of remaining crust mixture into a greased 15x10x1-inch baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon.
4. Bake at 375°F for 35-40 minutes or until golden and bubbly. Top with ice cream or whipped cream to serve, if desired.
Title: Peanut Butter Honey Oat Cookies
Ingredients:
- 1 honey
- 2/3 egg
- 1 baking soda
- 1 salt
- 1/2 oats
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Cream together p.b., honey, egg, baking soda and salt.
3. Roll the ball into tablespoon sized balls and place on parchment lined cookie sheet or on a baking stone.
4. Bake for 10-12 minutes or until the cookies are golden brown.
Title: Lemon Tiramisu
Ingredients:
- 2 lemons, juice and zest of
- 4 brandy
- 4 white rum
- 1 caster sugar
- 2 sponge cake fingers
- 4 -5 mascarpone cheese
- 2 eggs
- 150 lemon, zest of
- 1 demerara sugar
Instructions:
1. Mix together the lemon juice, brandy and 2 oz of the sugar in a shallow bowl.
2. Set aside so the sugar has time to dissolve.
3. Get ready a 9-inch spring form pan; line the bottom with parchment paper.
4. In a very clean bowl, using clean beaters whisk the egg whites until they form soft peaks, start on a slow, gradually on a higher speed.
5. Whip the cream also to a soft peak.
6. Beat together the remaining sugar, mascarpone, lemon curd, egg yolks and the lemon zest.
7. Then you fold the cream in the mascarpone mixture, followed by the egg whites using a metal spoon.
8. Stir the lemon/brandy mix and dip the fingers in, line the bottom of the dish with them, sprinkle some extra liquid over the biscuits, you will usually have enough.
9. Spoon half of the mascarpone mix over the biscuits, dip remaining fingers and arrange on the top, sprinkle again with brandy lemon juice if you have some left, followed by the rest of the mascarpone.
10. Level the top using a palette knife, cover and leave in the fridge overnight.
11. To serve, if using, sprinkle the lemon/sugar mix over the top, remove from the tin (if necessary run a knife around the rim) place on a serving plate and cut in wedges.
Title: Nonni's Old Fashioned German Troco Nut Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 1/2 dark brown sugar
- 3 eggs
- 1 1/2 baking soda
- 1 1/2 pecans
- 6 flour
Instructions:
1. Mix all ingredients well.
2. Form into four squared logs 1 1/2 inches thick and wrap in waxed paper.
3. Refrigerate overnight.
4. Thinly slice and bake on ungreased cookie sheets in a preheated 350 degree oven for 8-10 minutes.
5. Store at room temperature in sealed container for up to two weeks. Makes 8-10 dozen depending on how thick you slice them. You can store frozen dough in freezer to bake in a few batches if desired.
Title: Chocolate Malt Sauce
Ingredients:
- 6 bittersweet chocolate
- 4
- 2
- 1 1/2
Instructions:
1. Put chocolate in a heatproof bowl.
2. Whisk together cream, milk and malt powder in a heavy saucepan. Bring to a boil. Immediately pour over chocolate.
3. Let sit 5 minutes. Whisk until smooth.
4. Pour into a glass jar, cover and refrigerate.
Title: Tra Vigne Unscotti Courtesy of Michael Chiarello
Ingredients:
- 3 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 unsalted butter
- 1 salt
- 2/3 sugar
- 1/3 brown sugar
- 5 eggs
- 6 anise seeds
- 1
Instructions:
1. Sift together the flour, baking powder and salt. Set aside.
2. In the bowl of a kitchen aid fitted with paddle attachment, cream together the butter and crystal sugar until light and fluffy. Add brown sugar while mixing.
3. Add the eggs, four mixture and anise seeds. Beat on low just until the dough begins to come together.
4. Add the almonds and mix just until distributed.
5. Do not overwork.
6. On a floured board, shape the dough into a log, flatten, put on a baking sheet and chill for 2 hours to allow the dough to relax.
7. Preheat the oven to 325 degrees F.
8. Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly foured work surface.
9. Using your hands, roll each portion into a log about 3 inches in diameter.
10. Top generously with crystal sugar.
11. Place the logs pm the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart.
12. Bake until firm and light brown, about 1 hour or more.
13. When poked with a finger, the dough should feel firm to the touch and not collapse or cave inches
14. Remove from the oven.
15. Let the logs cool completely.
Title: Pumpkin Mochi
Ingredients:
- 29 solid-pack pumpkin
- 14 sweetened condensed milk
- 1 margarine
- 4 butter
- 2 eggs
- 1 vanilla
- 2 sugar
- 2 baking powder
- 1 1/2 pumpkin pie spice
- 1/2 cinnamon
Instructions:
1. Mix dry ingredients.
2. Mix wet ingredients.
3. Combine wet and dry ingredients; mix well.
4. Pour into a well-greased 9x13x2-inch baking pan.
5. Bake 1 hour at 350°.
6. Check for doneness.
7. Cool completely and let sit 2 to 3 hours.
8. Cut with a plastic knife in small pieces, each about 1/2x2 1/4 inches.
Title: Lavender Madeleines
Ingredients:
- 3/4 granulated sugar
- 5 unsalted butter
- 3/4 eggs
- 2 vanilla extract
- 1/2 all-purpose flour
- 1 confectioners' sugar
Instructions:
1. Using a food processor, process sugar and lavender flowers until finely ground.
2. Heat oven to 400 degrees.
3. In a large bowl and using a wire whisk; mix eggs, lavender sugar mixture and vanilla until light and fluffy.
4. Gradually whisk in melted butter.
5. Using a rubber spatula gently fold in flour.
6. Generously spray Madeleine pans with non-stick cooking spray.
7. Spoon a scant tablespoon of batter into each madeleine mold, leave the batter mounded in the center.
8. (This will result in the typical"humped" appearance of the Madeleine).
9. Bake 8 to 10 miutes or until golden brown.
10. Immediately remove from pan and allow to cool on a wire rack.
11. Store in an airtight container.
12. Dust with confectioners sugar just before serving.
13. Enjoy!
Title: Cranberry Upside Down Cake
Ingredients:
- 6 unsalted butter
- 3 cranberries
- 3/4 frozen cranberries
- 2 sugar
- 1/2 vanilla extract
- 1/4 all-purpose flour
- 1 baking powder
- 1 salt
- 1/4 milk
- 1/2 vanilla extract
- 1/2 unsalted butter
- 1/2 sugar
- 6 eggs
- 3/4
- 3
Instructions:
1. For the topping:
2. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour 9-inch round cake pan, line with parchment paper round, and spray with cooking spray.
3. Melt butter in large nonstick skillet over medium heat. Add cranberries, sugar, and jam and cook until cranberries are just softened, about 4 minutes.
4. Strain cranberry mixture over bowl, reserving juices.
5. Add strained juices to empty skillet and simmer over medium heat until syrupy and reduced to 1 cup, about 4 minutes. Off heat, stir in vanilla.
6. Arrange strained berries in single layer in prepared pan. Pour juice mixture over berries and refrigerate for 30 minutes.
7. For the cake:
8. Process almonds and 1/4 cup flour in food processor until finely ground. Add remaining flour, baking powder, and salt and pulse to combine.
9. Whisk milk and extracts in measuring cup.
10. With electric mixer on medium speed, beat butter and sugar until fluffy, about 2 minutes.
11. Beat in egg yolks, one at a time, until combined.
12. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of milk mixture.
13. Using clean bowl and beaters, beat egg whites on medium-high speed until they hold soft peaks, about 2 minutes.
14. Whisk one-third of whites into batter, then fold in remaining whites.
15. Pour batter over chilled cranberry mixture and bake until toothpick inserted in center comes out clean, 35 to 40 minutes.
16. Cool on wire rack 10 minutes, then run paring knife around cake and invert onto serving plate.
17. Serve.
Title: Peanut Butter Surprise Cookies
Ingredients:
- 1/2 creamy peanut butter
- 4 unsalted butter
- 1 light-brown sugar
- 2 eggs
- 1 pure vanilla extract
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/3 granulated sugar
- 36
Instructions:
1. Preheat oven to 350°F.
2. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth.
3. Add brown sugar; beat until combined, scraping down bowl as needed.
4. Add eggs and vanilla, and beat until incorporated.
5. In a small bowl, whisk together flour, baking powder, and salt.
6. With mixer on low speed, gradually beat in flour mixture in two batches.
7. Scoop off dough by the tablespoon; roll into balls.
8. Place granulated sugar on a plate; roll balls in sugar, coating completely.
9. Place 2 inches apart on a nonstick insulated baking sheet.
10. Bake until cookies begin to puff up slightly, about 7 minutes.
11. Remove from oven. Press one peanut butter cup in center of each cookie.
12. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more.
13. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
Title: Martha's Chocolate Covered Bananas
Ingredients:
- 8 bananas
- 6 salted peanuts
- 2
- 1/3
Instructions:
1. Melt chocolate in a double broiler, just until melted.
2. Line a baking sheet with wax paper.
3. Insert a popsicle stick into one end of each banana piece.
4. Dip bananas, one at a time, in chocolate, spooning extra chocolate to cover.
5. Sprinkle each banana with peanuts.
6. Set on prepared baking sheet.
7. Refrigerate until chocolate is firm, 20 minutes to 3 days.
8. ***If you have extra chocolate, spread onto wax paper until hardened, chop it up and save to put on top of ice cream.
Title: Philadelphia Rice Pudding
Ingredients:
- 1 long-grain rice
- 6 milk
- 1/2 sugar
- 2 sugar
- 1/2 salt
- 1 vanilla extract
Instructions:
1. Preheat oven to 300 degrees F.
2. Mix all of the ingredients together and place in a 3-quart covered saucepan. Bring to a simmer on the top of the stove and then place, covered, in the preheated oven.
3. Bake without disturbing or stirring for 2 hours and 45 minutes. The pudding will almost caramelize and become a pale golden color.
Title: Almond Flavor Sugar Cookie
Ingredients:
- 2 all-purpose flour
- 1/4 salt
- 1/2 baking powder
- 1/4 butter
- 1 sugar
- 1 egg
- 2 milk
- 1/2
Instructions:
1. In medium bowl mix dry ingredients. Set aside.
2. In large bowl cream butter and sugar with a mixer until fluffy. Add egg, milk and almond extract and beat well.
3. Add the dry ingredients 1/3 at a time into butter sugar mixture, mixing until well blended.
4. Wrap dough in plastic wrap and refrigerate for at least a 1/2 an hour before rolling out.
5. Preheat oven to 360 degrees.
6. On a lightly floured surface, roll out 1/3 of the dough at a time. Roll to 1/8 inch thick and cut out with cookie cutters.
7. Bake on ungreased cookie sheet for 5-7 minutes. Do not allow to brown.
8. Cool on wire racks and frost with your favorite icing.
Title: Apple Spice Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 apples
- 1 1/3 sweetened condensed milk
- 3 sour cream
- 1 lemon juice
- 1 cinnamon
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F.
2. Peel, slice and core the apples.
3. Dice the apples into small pieces.
4. Prepare cake mix according to box directions.
5. Stir apples into batter.
6. Pour cake into a 9x13-inch greased and floured pan.
7. Bake for 30 minutes or until toothpick inserted in center comes out clean.
8. While cake is baking,combine sweetened condensed milk,sour cream and lemon juice.
9. Take cake from oven and spread sour cream mixture over top; return to oven and bake 10 minutes longer.
10. Sprinkle cinnamon over the top.
11. Cool cake and serve-- Keep leftovers refrigerated.
Title: Out of This World Pumpkin Cake :)
Ingredients:
- 1 butter
- 3/4 eggs
- 4 pumpkin
- 1 milk
- 2/3 cinnamon
- 3 brown sugar
- 1/2 sugar
- 1/2
Instructions:
1. Mix cake mix, 1/2 cup butter and 1 egg together.
2. Press into bottom of 13x9 inch cake pan.
3. Mix together pumpkin, 2/3 cup milk, 2 teaspoons cinnamon, 3 eggs, 1/2 cup brown sugar.
4. Pour on top of crust.
5. Mix together 1 cup cake mix, 1/2 cup sugar and 1/4 cup butter until crumbly.
6. Sprinkle on top.
7. Bake for 40 to 50 minutes at 350*.
Title: Walnut Cherry Cake- Impressive!
Ingredients:
- 1 walnuts
- 1 -18 vanilla
- 1/2 Cool Whip
- 6 cherry pie filling
- 8
- 1
Instructions:
1. Coarsely chop 1/4 cup of the walnuts and set aside. Chop remaining 3/4 cup of walnuts medium-fine.
2. As package directs, prepare white cake mix, adding vanilla and the 3/4 cup of walnuts. Bake in two 9-inch layer pans. Cool for 10 minutes and then invent onto wire racks til cooled.
3. Fold the food coloring into the Cool Whip. Spread a 1 inch wide ring of topping onto outer edge of each cake layer. Spoon pie filling in center of each layer, using half of pie filling for each layer.
4. Place one layer on a serving plate, top with second layer of cake. Spread remaining topping on sides of cake. Sprinkle reserved 1/4 cup coarsely chopped walnuts on top of cake. Chill.
Title: Cranberry Cake With Orange Sauce
Ingredients:
- 2 butter
- 1 sugar
- 1 vanilla extract
- 2 cake flour
- 3 baking powder
- 1/2 salt
- 1 2% low-fat milk
- 2 fresh cranberries
- 3/4 frozen cranberries
- 2 sugar
- 1/4 cornstarch
- 1 1/2 salt
- 3 water
- 4 butter
- 1 1/2
- 1/4
Instructions:
1. In a large mixing bowl, beat the butter and sugar until crumbly, about 2 minutes. Add the vanilla. Combine the flour, baking powder and salt; add to butter mixture alternately with milk. Fold in cranberries.
2. Transfer to a 11-in. x 7-in. x 2-in. baking dish coated with cooking spray. Bake at 350° for 30-35 minutes or until top springs back when lightly touched. Cool on a wire rack.
3. For sauce, combine the sugar, cornstarch and salt in a saucepan. Gradually add water. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the orange juice, butter, orange peel and extract; mix well. Serve warm sauce over cake.
Title: Cream Cheese Pound Cake
Ingredients:
- 1 1/2 pecans
- 1 1/2 butter
- 8 cream cheese
- 3 sugar
- 6 eggs
- 3 cake flour
- 1/8 salt
- 1 1/2 vanilla
Instructions:
1. Sprinkle 1/2 cup pecans in a greased and floured 10 inch tube pan; set aside.
2. Cream butter and cream cheese in a large bowl.
3. Gradually add sugar; beat well.
4. Add eggs, one at a time, beating well after each addition.
5. Add flour and salt, stir until combined.
6. Stir in vanilla and remaining pecans.
7. Pour into prepared pan.
8. Bake at 325* for 1-1/2 hours, until a pick comes out clean.
9. Cool in pan 10 minutes.
10. Remove and cool completely on a wire rack.
Title: Blueberry Yum-Yum Cake
Ingredients:
- 1 eggs
- 1 water
- 3 cream cheese
- 1/3 sugar
- 1 1/3 instant pudding mix
- 1 milk
- 1/4 fresh blueberries
- 1
- 2
Instructions:
1. Bake the cake according to package directions in a 13 x 9-inch pan.
2. Cool completely.
3. In a medium bowl beat together cream cheese, sugar, pudding mix and milk until well combined and smooth.
4. Spread the cream cheese mixture on top of the cake.
5. Spread the blueberry pie filling on top of the cream cheese mixture.
6. Spread the Cool Whip or whipped cream on top of the cake.
7. Sprinkle with fresh blueberries if desired.
8. Delicious!
Title: Ode to Brad Pitt
Ingredients:
- 1 mango
- 1 vanilla
- 1 lime, juice of
- 1 ladyfingers
- 20
Instructions:
1. Peel and remove stone from mango.
2. Blend all ingredients in blender, except lady fingers.
3. Cover the bottom of a glass pyrex dish with lady fingers.
4. Pour mango mixture into dish.
5. Store in freezer about 30 minutes, or until slightly hardened, not frozen.
6. Cut in squares and serve with fresh mango slices if desired.
7. A Gorgeous treat for your girlfriends!
Title: Honey -- Glazed Apple Cake
Ingredients:
- 1 1/3 all-purpose flour
- 2/3 baking powder
- 1/2 baking soda
- 1/2 cardamom
- 1/2 cinnamon
- 1/2 clove
- 1/4 nutmeg
- 1/4 salt
- 1/4 egg
- 1 brown sugar
- 1/2 milk
- 1/4 honey
- 1/4 apples
- 1/4 honey
- 2 cardamom
- 1/2
- 2
- 1/8
- 1/4
Instructions:
1. Line 8 inch square baking pan with parchment paper, allowing 2 inch overhang on 2 sides of pan.
2. In medium bowl, whisk together, flour, ground almonds, baking powder, baking soda, cardamom, cinnamon, cloves, nutmeg and salt.
3. In large bowl, using electric mixer, beat egg with brown sugar until thick and creamy. In small bowl combine milk, oil and honey; beat into egg mixture ntil smooth. Stir in flour mixture until blended. Flod in apples; spread in prepared pan. Bake in 330 F oven for 35 to 40 minutes or until cake tester comes out clean.
4. Glaze: In small saucepan, bring honey, apple juice and cardamom to boil; reduce heat and simmer about 5 minutes or until slightly thickened, stirring occasionally.
5. Place cake on wire rack and gently poke several holes in cake with fork. Pour warm glaze over and sprinkle with almonds. Let cool for 10 minutes, then remove cake using parchment paper. Serve warm or room temperature, cut into squares.
Title: Eating Well's Pumpkin Pie Crust
Ingredients:
- 3/4 whole wheat pastry flour
- 1/2 all-purpose flour
- 1 sugar
- 1/2 salt
- 2 unsalted butter
- 2 reduced-fat sour cream
- 2 canola oil
- 2
Instructions:
1. Whisk the flours, sugar and salt in a large bowl.
2. With your fingers, quickly rub butter into the dry ingredients until the pieces are smaller in size but still visible.
3. Add sour cream and oil and toss with a fork to combine.
4. Sprinkle water over the mixture and toss with a fork until evenly moist.
5. Knead the dough in the bowl a few times -- the mixture will still be a little crumbly. Turn onto a lightly floured surface and knead a few more times, until the dough just holds together.
6. Shape into a circle approximately 5 inches around, wrap in plastic, and refrigerate for 1 hour.
7. Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly.
8. Roll between sheets of parchment or wax paper into a 13-inch circle.
9. Peel off the top sheet and invert the dough into a 9-inch pie pan.
10. Peel off the remaining paper.
11. Trim the crust so it overhangs the edge of the pan evenly (you can use kitchen shears or a butter knife).
12. Tuck the overhanging crust under, forming a double-thick edge.
13. Using your fingers, flute the edge.
14. Proceed with your favourite pumpkin pie recipe.
Title: Easy Peanut Blossom Cookies
Ingredients:
- 1 sweetened condensed milk
- 3/4 peanut butter
- 1 egg
- 1 vanilla extract
- 2 biscuit mix
- 60 granulated sugar
Instructions:
1. Preheat oven to 350 degrees.
2. In a mixer bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth.
3. Add biscuit mix and mix well.
4. Chill for at least one hour.
5. Shape into 1 inch balls and roll in granulated sugar.
6. Place 2 inches apart on an ungreased cookie sheet.
7. Bake 10 to 12 minutes until lightly browned. (Do not overbake.).
8. Press chocolate candy kiss into center of each cookie immediately after baking.
9. Remove to wire rack to cool.
10. Store tightly covered at room temperature.
Title: Grandma's Refrigerator Bran Muffins
Ingredients:
- 1 buttermilk
- 1 baking soda
- 3 salt
- 1 flour
- 5 eggs
- 4 raisins
- 2 brown sugar
- 3 boiling water
- 2
- 4
Instructions:
1. Soak Bran in boiling water set aside.
2. Mix all remaining ingredients in a large mixing bowl than add Bran mixture to it mix till all incorporated .
3. mixture must sit 24 hours in fridge before baking muffins this allows it to caramelize, this is an excellent make ahead recipe.
4. Bake at 350 till toothpick comes out clean.
5. let cool on rack and enjoy.
6. This mixture keeps in your fridge for up to 2 weeks and is excellent make your muffins as you need them and enjoy these nice moist fresh muffins.
Title: Easy Carrot Cake Bars
Ingredients:
- 4 eggs
- 2 salt
- 1 baking soda
- 2 1/2 flour
- 2 sugar
- 3 cinnamon
- 2 walnuts
- 3
- 1 1/2
- 1
Instructions:
1. Combine all ingredients for bars in large mixing bowl.
2. Beat until smooth.
3. Pour into greased 9"x 13" cookie sheet or large oblong pan.
4. Bake at 350 degrees for 30 minutes.
5. Let cool completely before frosting with my Easy Carrot Bar Cake Cream Cheese Frosting.
6. Cut in squares and serve.
7. Note: You can either add nuts to the cake mix or sprinkle chopped walnuts on top of my Easy Carrot Bar Cake Cream Cheese Frosting before cutting into squares.
Title: Rhubarb Dessert
Ingredients:
- 4 rhubarb
- 1 granulated sugar
- 1 strawberry Jell-O gelatin dessert
- 1 water
- 1 butter
- 1/3 margarine
Instructions:
1. Put 4 cups of rhubarb on the bottom of a 9x13 inch pan.
2. Sprinkle with 1 cup of sugar.
3. Sprinkle 1 box of strawberry Jello on top.
4. Sprinkle DRY cake mix on top of jello.
5. Pour water on top of all of the dry ingredients.
6. Pour melted butter over the top of everything.
7. Bake at 350 degrees for approximately 45-60 minutes until golden brown.
Title: Blondie Bites
Ingredients:
- 2 dates
- 1 1/2 brazil nuts
- 1/2 almond butter
- 1/4 unsweetened coconut
- 1/4 cinnamon
Instructions:
1. Combine dates, nuts and almond butter in a food processor. Process until mixture forms a paste. There should still be small chunks of nuts. Roll 1/2 tablespoon of paste into small ball and place on a baking sheet covered with parchment paper.
2. Combine coconut and cinnamon in a separate small bowl. Roll each date ball in coconut coating and place back on the baking sheet. Refrigerate balls for 4 hours or overnight.
Title: Chocolate Angel Food & Raspberry Parfait
Ingredients:
- 1 heavy cream
- 3 granulated sugar
- 3 cocoa powder
- 1 vanilla extract
- 1 framboise liqueur
- 1/4 fresh raspberry
- 1 bittersweet chocolate
- 2
Instructions:
1. Using a hand held mixer, beat together the cream, sugar, cocoa powder and vanilla until stiff peaks form; keep cold.
2. Place a few cubes of the angel food cake in the bottom of 4 parfait glasses and drizzle with 1 teaspoon of framboise.
3. Top with a few tablespoons of the chocolate cream, a few tablespoons of raspberries, grated chocolate.
4. Repeat to make 4 layers ending with chocolate cream.
5. Garnish with a few raspberries, grated chocolate and chopped fine almonds.
Title: Chocolate Peppermint Slice
Ingredients:
- 2/3 self raising flour
- 1/4 sugar
- 1/2 unsalted butter
- 1/4 egg
- 140 icing sugar
- 1 Copha
- 1 1/2 milk
- 30 dark chocolate
- 2 Copha
- 1/2
- 185
- 30
Instructions:
1. Preheat the oven to 180C (350F). Lihtly grease a shallow tin 18 x 28cm (7 x 11 inches) and line with baking paper, leaving the paper hanging over two sides (to make it easier to remove later).
2. Sift the flour and the cocoa into a bowl. Stir in the coconut and sugar, then add the butter and egg and mix well.
3. Press the mix firmly into the tin, bake for 15 minutes, then press down with the back of a spoon and leave to cool.
4. For the peppermint filling, sift the icing sugar into a bowl. Stir in the copha, milk and essence. Spread over base and refrigerate for 5-10 minutes until firm.
5. For the chocolate topping, put the chocolate and copha in a heatproof bowl. Melt over simmering water (making sure water does not touch the bowl). Spread mixture evenly over the filling, refrigerate for 20 minutes or until firm.
6. Carefully lift the slice from the tin, using paper as handles. Cut into pieces with a warm knife to give clean edges. Store in an airtight container in the refrigerator.