lumicero/recipes-ing2inst huggingface dataset:
Title: The Best Tiramisu Recipe - Really!
Ingredients:
- 6 white sugar
- 1 1/4 mascarpone cheese
- 1 1/4 heavy whipping cream
- 1 3/4 ladyfingers
- 2 Kahlua
- 1/3
- 1
Instructions:
1. To start I chill the bowl I will be whipping the cream in***
2. Combine egg yolks and sugar in the top of a double boiler. I do this over boiling water.
3. Reduce heat to low.
4. Cook for about 10 minutes and don't go anywhere! Stir it constantly.
5. Remove the mixture from heat and whip the yolks until its thick.
6. Add the mascarpone to the whipped yolks.
7. Beat until combined.
8. Pull your chilled bowl out of fridge and whip the cream until the stiff peaks are formed.
9. Gently fold into yolk mixture and set aside.
10. Split the lady fingers in half. (Here's my Ladyfingers Recipe).
11. Line the bottom and sides of your serving bowl with the ladyfingers.
12. Brush the lady fingers with the Kahlua or your substitution.
13. Spoon half of the cream filling over the lady fingers.
14. Now you are going to layer - using ladyfingers, brushed Kahlua and filling.
15. Keep going till you run out of lady fingers.
16. The top layer of filling is finished off with cocoa or chocolate curls.(Or both!)
17. BIG SUCCESS HINT: "Ya gotta refrigerate several hours or overnight to get the flavors to mingle! ".
Title: Pineapple Bread Pudding
Ingredients:
- 1/2 butter
- 4 white sugar
- 1 brown sugar
- 1/2 salt
- 1/2 cinnamon
- 1 nutmeg
- 1/2 eggs
- 3 milk
- 1 fresh pineapple
- 1/2 vanilla
- 1 raisins
- 1/4
- 1/2
- 1/4
Instructions:
1. toast 5 slices of the bread and then butter them let them cool and then rip them into chunks. do not toast the other slices but rip them up and place in your 8 inch cake pan.
2. in a bowl mix up the eggs and the milk and the half and half combine the sugars into the mix add the vanilla
3. stir and put the pineapple and the juice into the mix.
4. pour over the bread in the pan.
5. add the butter cut into small chuncks and gently mix into the mixture.
6. if not moist enough and more milk.
7. pre heat the oven to 350.
8. take a larger pan like a roaster and place the 8 inch cake pan inside add water to the roaster pan just to the middle of the sides of the pan do not cover the pudding pan just enough to give it a nice bath.
9. be careful when you place it in the oven and when you remove it also the water will be hot.
10. bake uncovered for 45 to 50 min till skewer comes out clean . if you want it to be moist dont over bake.
Title: Easy Strawberry Tart
Ingredients:
- 1/2 butter
- 1/3 granulated sugar
- 1 all-purpose flour
- 1 Jello Instant Vanilla Pudding Mix
- 3/4 1% low-fat milk
- 2 Cool Whip Lite
- 1 strawberries
- 4
- 1/2
Instructions:
1. Beat butter and sugar in electric mixer bowl on medium speed until smooth.
2. Add flour and continue beating until mixture is crumbly.
3. Press mixture up sides and on bottom of 9 inch flan pan.
4. Bake at 375°F for 12-15 minutes; cool 20 minutes before filling.
5. Prepare pudding as directed on package; mixture will be thick.
6. Fold gently in orange rind and topping.
7. Spread crust with prepared filling.
8. Working from the outside edge of tart to center, place berries on filling, cut side of berry facing out.
9. Place whole berry in center of tart.
10. Gently spoon glaze over tart.
11. Chill 30 minutes before serving.
Title: Pineapple Upside Down Cake
Ingredients:
- 200 self-raising flour
- 2 baking powder
- 1/4 salt
- 200 caster sugar
- 110 unsalted butter
- 2 eggs
- 1 vanilla essence
- 1/4 milk
- 65 brown sugar
- 65 caster sugar
- 1 unsalted butter
- 40 cinnamon
- 120
- 55
- 1/2
Instructions:
1. Pre-heat an oven to 175 degrees and spray a 9 inch cake tin with non-stick spray (or grease with butter).
2. For the topping, melt the butter over a medium heat with the sugar until the sugar dissolves and it begins to form a smooth caramel. Pour over the base of the cake tin and arrange pineapple slices over this sauce in a single layer. Sprinkle the cinnamon on top of the pineapples.
3. For the cake batter, begin by sifting the flour, baking powder and salt into a bowl.
4. In a separate bowl, cream together the butter and sugar until light and fluffy. Add the vanilla and almond extract, 2 egg yolks and beat well.
5. In another separate bowl, whisk the 2 egg whites until stiff.
6. Mix the milk with the pineapple juice.
7. Combine the dry ingredients with the butter mixture in 3 steps and add the milk & pineapple juice to this mixture in 2 steps.When the batter is mixed, fold in the egg whites using a large spatula.
8. Pour the cake mixture on top of the pineapples and bake in an oven for approx 35 minutes, or until the top of the cake is brown and the edges have begun to come away from the tin. Remove from the oven and let it cool, loosen the edges of the cake from the tin and then turn upside down onto a serving plate.
9. Delicious served on its own or with whipped cream or custard.
Title: Sesame Fork Cookies
Ingredients:
- 3/4 butter
- 1 margarine
- 1 1/2 brown sugar
- 1/4 baking powder
- 1 ground nutmeg
- 3 egg
- 1 tahini
- 1 peanut butter
- 1 2/3 vanilla
- 1/3 whole wheat flour
- all-purpose flour
- sesame seeds
Instructions:
1. In a large mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.
2. Add the brown sugar, baking powder and nutmeg; beat till combined. Beat in the egg, tahini or peanut butter, and vanilla.
3. Beat in the whole wheat flour and as much of the all-purpose flour as you can with the mixer. Stir in any remaining all-purpose flour and the sesame seed with a wooden spoon. Shape dough into 1-inch balls. Place 2-inches apart on an ungreased baking sheet. Flatten each ball by pressing with the tines of a fork in a crisscross pattern.
4. Bake in a preheat 375F oven for 7-9 minutes or till lightly browned. Remove cookies from the pan and cool on rack.
Title: Citrus Crown Cake
Ingredients:
- 1 orange marmalade
- 2/3 flaked coconut
- 1/4 margarine
- 1
Instructions:
1. Preheat oven to 350°F; grease generously and flour 10-inch Bundt pan.
2. Combine marmalade, coconut, and melted butter in a small bowl. Pour into pan.
3. Prepare cake following package directions for original recipe. Pour batter over marmalade mixture.
4. Bake at 350°F for 50- 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Invert cake onto serving plate. Cool completely.
5. TIP: for best results, cut cake with a serrated knife; clean after each slice.
Title: Blueberry Buckle (Vegan)
Ingredients:
- 3/4 whole wheat pastry flour
- 1/3 sugar
- 1 cinnamon
- 1/2 baking powder
- 1/4 salt
- 4 -6 canola oil
- 1 whole wheat pastry flour
- 1 all-purpose flour
- 2 baking powder
- 3/4 maple syrup
- 1/3 canola oil
- 2 vanilla extract
- 1/2 salt
- 4 fresh blueberries
Instructions:
1. Preheat oven to 350°F.
2. Grease 9 inch springform pan and wrap bottom with foil.
3. For Streusel: In bowl, combine flour, sugar, cinnamon, baking powder, and salt. Stir in oil 1 tablespoon at a time until the mixture looks crumbly. Set aside for later.
4. For Cake: Sift flours and baking powder into a bowl.
5. In a second bowl, whisk together syrup, oil, vanilla, and salt.
6. Stir syrup mixture into flour mixture. Fold in the blueberries.
7. Spread batter in prepared pan. Sprinkle streusel over the top.
8. Bake for 1 hour and 10 minutes, or until toothpick inserted in center comes out clean.
9. Cool 30 minutes on wire rack.
10. Allow to cool 15 more minutes, unmold, and serve.
Title: Edie's Easiest Banana Cake
Ingredients:
- 1 1/4 sugar
- 1/2 butter
- 2 eggs
- 2 1/2 flour
- 1/2 baking powder
- 3/4 baking soda
- 1/2 salt
- 1 banana
- 1 vanilla
- 1/4 buttermilk
Instructions:
1. Cream the butter and the sugar.
2. Add the eggs one at a time, beating well after each addition.
3. Blend together the dry ingredients.
4. Add bananas, vanilla and milk to the butter/sugar mixture alternately with the dry ingredients, beating well.
5. Bake in greased and floured 9x13 pan at 350 degrees, checking for doneness after 45 minutes (in my oven it usually takes about 50-55 minutes).
Title: Quick, Easy -N- Fast Pumpkin Coffeecake
Ingredients:
- 1 canned pumpkin
- 1 sour cream
- 1 eggs
- 4 granulated sugar
- 1/4 water
- 1/4 pumpkin pie spice
- 2 brown sugar
- 2
Instructions:
1. Preheat oven to 350°F Grease and flour 10-inch tube pan or bundt pan.
2. Reserve 2 tablespoons cake mix. Combine remaining cake mix, pumpkin, sour cream, eggs, sugar, water and 1-1/2 teaspoons pumpkin pie spice in large bowl.
3. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Pour into pan.
4. In small bowl, combine reserved cake mix, brown sugar and remaining 1/2 teaspoon pie spice. Sprinkle on top of batter.
5. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Turn right side up. Cool completely.
Title: Nutella Blossoms
Ingredients:
- 1/2 butter
- 2/3 creamy peanut butter
- 1/2 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 baking mix
- 1/2 milk
- 1/2 powdered sugar
- 2 1/2
- 2
Instructions:
1. Preheat oven to 325*.
2. In a large mixing bowl use an electric mixer on medium speed to cream together butter, peanut butter, granulated and brown sugars until fluffy.
3. Add egg and mix to combine.
4. Reduce speed and add baking mix, mixing thoroughly.
5. Stir in toffee chips.
6. Shape into 1 inch balls and bake on ungreased cookie sheet for 10-12 minutes at 325*.
7. Remove to a wrire rack to cool.
8. In a small saucepan over low heat, stir together Nutella, milk and powdered sugar until smooth.
9. Dip top of cooled cookies into glaze and dry on wax paper.
Title: Hawaiian Carrot Cake
Ingredients:
- 2 all-purpose white flour
- 2 baking soda
- 2 cinnamon
- 1/2 nutmeg
- 1/2 salt
- 3 eggs
- 1 1/2 brown sugar
- 3/4 plain yogurt
- 1 mayonnaise
- 2 1/2 crushed pineapple
- 3/4 carrots
- walnuts
Instructions:
1. Preheat oven to 350°F.
2. Grease a 9 inch tube mold or bundt cake mold.
3. In a medium mixing bowl, mix together the first 5 ingredients.
4. In a large mixing bowl, mix together the eggs and sugar, yogurt(or mayonnaise) and the drained crushed pineapple.
5. Incorporate gradually the dry ingredients, mixing well.
6. Add the carrots and nuts, mix well.
7. Pour the cake batter into cake mold and bake in 350°F oven for 50-60 minutes.
8. Let cool, and unmold onto cake rack.
9. Ice the cake with cream cheese icing, garnish with toasted coconut.
Title: Wild Rose Petal Cupcakes
Ingredients:
- 1 sugar
- 1/2 butter
- 3 eggs
- 1 lemon, rind of
- 3 cake flour
- 2 baking powder
- 1/2 salt
- 1 milk
- 1 lemon juice
- 1
Instructions:
1. Cream sugar and butter together.
2. Add the eggs; beat well.
3. Add grated lemon peel.
4. Sift together the flour, baking powder& salt.
5. Add the dry ingredients to the creamed mixture alternately with milk.
6. Cut the rose petals into bits.
7. Add petals and lemon juice, stirring just enough to blend nicely.
8. Fill each of the paper baking cups half full of cake batter.
9. Bake at 375°F for 12-15 minutes.
10. Cool then frost and/or decorate (tiny roses, real or frosted, would be beautiful).
Title: Chocolate Crunch Brownies
Ingredients:
- 1 butter
- 2 margarine
- 4 sugar
- 6 eggs
- 1 all-purpose flour
- 2 vanilla extract
- 1/2 salt
- 1 marshmallow creme
- 1 creamy peanut butter
- 2
- 3
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 13 x 9 inch baking dish.
3. In a mixing bowl, cream butter and sugar. Add the eggs.
4. Stir in cocoa, flour, vanilla, and salt. Spread into the prepared 13 x 9 inch baking dish.
5. Bake at 350 F for 25 minutes or until brownies test done by inserting a wooden toothpick into the center and it comes out clean.
6. Cool.
7. Spread marshmallow creme over cooled brownies.
8. In a small saucepan, melt the peanut butter and chocolate chips over low heat.
9. Stir constantly.
10. Remove from the heat.
11. Stir in the cereal.
12. Spread over marshmallow layer.
13. Chill before cutting.
14. Store in the refrigerator.
Title: Chocolate-Dipped Fruit
Ingredients:
- 4 white chocolate
- 2 strawberries
- 6 pineapple chunks
- 2
- 3
- 36
Instructions:
1. Line a baking sheet with foil. For the chocolate coating: In a small heatproof bowl set over hot (not simmering) water, melt the semisweet chocolate with 1 teaspoons of oil. In another small heatproof bowl set over hot (not simmering) water, melt the white chocolate with the remaining 1 teaspoons oil. Leave both bowls over the hot water.
2. Pick up one piece of fruit at a time and dip it into the melted dark or white chocolate, coating about half of each piece of fruit. If desired, drizzle the dipped portion with a contrasting color of chocolate and sprinkle with some chopped nuts. Place the fruit on the foil-lined baking sheet. Work quickly to coat the remaining fruit.
3. Refrigerate for 5 minutes or until the chocolate is set. Keep in a cool place until ready to serve. (Fresh fruit should not be held for more than 4 hours before serving).
Title: Merry Christmas Cookies
Ingredients:
- 1/3 shortening
- 1/3 brown sugar
- 1 egg
- 2/3 honey
- 2 3/4 flour
- 1 baking soda
- 1/2 salt
- 2 cinnamon
- 1 ground ginger
Instructions:
1. mix together thoroughly shortening brown sugar egg and honey.
2. stir in flour and spices.
3. chill dough for 30 min.
4. roll out 1/4 inch thick cut into desired shapes.
5. place 1 inch apart on lightly greased baking sheet.
6. bake at 375 for 8 to 10 minutes.
7. Cool, frost or decorate as desired.
Title: Super Simple Peanut Butter Cookies
Ingredients:
- 3/4 peanut butter
- 1 egg
- 1 sugar
Instructions:
1. mix all ingredients in a bowl with spoon or pastry blender.
2. roll dough into balls.
3. place them on a greased cookie sheet.
4. bake at 350 degrees for 10-12 minute.
Title: Peanut Butter Cup Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 baking powder
- 1/2 non-fat powdered milk
- 3/4 cocoa powder
- 1 1/4 warm water
- 1 vanilla extract
- 1/2 sea salt
- 1/2 eggs
- 3 sugar
- 8 cream of tartar
- 2 unsalted butter
- 1/2 peanut butter
- 3 sea salt
- 1/2 pure vanilla extract
- 1 heavy cream
- 1 peanut butter
- 2
Instructions:
1. For the Chocolate Cake:
2. Mix dry ingredients in a stand mixer with a paddle attachment. Add liquid ingredients and mix until incorporated. Scrape bowl in between mixing.
3. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake.
4. For the Peanut Butter Buttercream:
5. Place sterilized stand-up mixing bowl (just make sure it's super clean and dry) with whites on top of a saucepan with water, barely simmering (a.k.a. double boiler).
6. Heat to 160 F, constantly stirring. Be sure to watch it and keep stirring or else it'll turn into an omelette.
7. Add Cream of Tartar and whip in stand mixer until cool. Place in refrigerator or freezer if necessary, after reaching a medium peak. You can also place the cooked egg whites on an ice bath ahead of time and place it in the refrigerator, then whip it up.
8. Place back on whip and gradually add butter, one stick at a time. Make sure the meringue is cold prior to adding it to the mixture or else it will be a soupy mess. The mixture should separate at first (don't be alarmed and freak out). Be patient and keep mixing; it'll come back together. Mix until smooth and well incorporated.
9. Add peanut butter and vanilla. Mix until smooth and well incorporated.
10. For the Ganache:
11. Place chocolate in a bowl.
12. Place heavy cream in a microwave safe bowl and heat in microwave until scalding hot. Avoid overboiling.
13. Stir lightly until mixture thickens. Set aside to room temperature, ready for spreading on cake.
14. For the Assembly:
15. Start with a base of chocolate cake. Make a barrier of buttercream with a piping bag. Fill and spread with a thin layer of peanut butter. Spread a thin layer of ganache on top.
16. Place another layer of cake and repeat the process.
17. Crumb coat, chill and final coat your cake. Serve and enjoy.
Title: No Corn Syrup Hard Candy
Ingredients:
- 2 sugar
- 2 water
- 1/2 cream of tartar
Instructions:
1. In a medium saucepan over a medium heat put water sugar and cream of tartar a stir until dissolved.
2. Bring mixture to a boil DO NOT STIR place candy thermometer in mix and allow to reach hard crack stage 148.8C / 300F.
3. Remove from heat and pour into moulds and let set for 30 minutes.
Title: Witchy-Poo Fingers
Ingredients:
- 1 unsalted butter
- 1 icing sugar
- 1 egg
- 1 vanilla
- 1 all-purpose flour
- 2 1/4 baking powder
- 1 salt
- 1
- 3/4
Instructions:
1. In a mixing bowl, beat butter sugar, egg and extracts together.
2. In another mixing bowl, combine flour, baking powder and salt.
3. Beat dry ingredients into butter mixture, then cover bowl and refrigerate for 30 minutes.
4. Preheat oven to 325 degrees F; have cookie sheets, lined with parchment paper, ready.
5. Remove only 1/4 of the dough from refrigerator (leave rest refrigerated to stay cold); measure out heaping teaspoonfuls and shape into fingers.
6. Press an almond firmly into the end of each"finger" to make the fingernail.
7. Below the almond and at the opposite end of the finger, press in dough to create knuckle halfway down; using the back of a table knife, make indents into the knuckle (look at your own fingers to get an idea of what this should look like).
8. If you want really big ugly fingers with two gnarled knuckles, use about a tbsp of dough per cookie.
9. Place on paper-lined cookie sheets and bake in preheated oven until a pale golden colour--about 20 to 25 minutes.
10. After first sheet goes into the oven, remove more dough from the fridge to make more fingers.
11. When cookies are done, remove from oven and let cool for three minutes.
12. Carefully lift up almond from each finger and squeeze some red decorating gel onto nail bed, then press almond back into place; the red gel will creepily ooze out.
13. Transfer to a rack and let cool completely.
Title: Eggless Chocolate Cake
Ingredients:
- 3 flour
- 2 granulated sugar
- 2 baking soda
- 2 salt
- 1 cocoa powder
- 1/2 butter
- 1/2 milk
- 1 vanilla extract
- 1 distilled white vinegar
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour 2 8' round cake pans. Line bottom of pan with parchment paper if desired.
3. Mix dry ingredients together.
4. Add wet ingredients. Mix until moist and well blended.
5. Pour batter into prepared cake pans.
6. Bake for 30-35 minutes until cake springs back when gently touched.
7. Cool and frost as desired.
Title: Date Filled Cookies
Ingredients:
- 1 sour cream
- 350 self raising flour
- 200 margarine
- 1 butter
- 500 pitted dates
- 2 -6
- 6 -9
Instructions:
1. Mix the pastry ingredients well to form a nice soft smooth dough.
2. Form ball and wrap in the paper left from margarine and refrigerate for an hour(or stick in freezer for 10 minutes,or -- don't chill at all if in a rush!).
3. Divide into three parts (each will create a "roll up").
4. On a clean,floured surface roll to a large rectangle (about 30-40cm x 20-30cm), around 2-3mm thick, with the long end parallel to you.
5. *TIP: roll the end closest to you slightly thinner and roll up from this side-this ensures pastry gets baked all the way through.
6. With a long spatula spread a third of the date spread evenly over the pastry, leaving a 5-10mm margin all around.
7. Optional additions before rolling:.
8. *cut up the date "block" into small pieces (I usually just tear little bits off by hand) and distribute a third over the date spread.
9. *sprinkle with around a teaspoon of cinnamon-and some sugar if desired.
10. *This is a delicious touch: crumble 2-3 tablespoons of plain vanilla Halva over the date spread.
11. Repeat with the other 2 parts of pastry.
12. *Now roll up tightly,place on baking paper lined cookie sheet (curve the roll if it came out too long) and bake for about 10-20 minutes -DEPENDS ON YOUR OVEN-until golden.
13. Remove tray from oven and leave to cool slightly.
14. With a sharp serated edge knife cut diagonaly into 2-3 cm slices and leve to cool completely.
15. You can sprinkle with powdered suger if desired.
16. Store in airtight cookie containers.
Title: Maple/Bran Dog Biscuits
Ingredients:
- 1 egg
- 1 margarine
- 1/2 butter
- 1/4 wheat germ
- 2 milk
- 1/2 whole wheat flour
- 1/2
- 1 1/2
- 3
Instructions:
1. In large mixing bowl, with a dough hook, mix all ingredients, EXCEPT the flour Mix well add flour gradually until dough is stiff enough to handle.
2. Roll into small balls (for large balls cooking times will be listed differently).
3. place on cookie sheets preheat oven to 300 f flatten balls slightly with bottom of glass or a finger.
4. Place lowest oven rack ABOVE middle oven rack For small biscuits bake for 90 minutes, turning over half way through and placing cookie sheets on alternate racks.
5. For LARGER biscuits, cook as above, then lower oven temperature to 225 f for another hour.
6. To test for doneness, take one out, let cool, break in half and it should be hard and crisp like a milk bone.
7. when done, remove from oven and let cool on cookie sheets, store in air tight containers.
Title: Lemon Lush
Ingredients:
- 1 1/2 flour
- 1 1/2 margarine
- 1 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 3 milk
- 2 instant lemon pudding
- instant lemon pudding
Instructions:
1. mix together: flour and margarine.
2. Pat into a 9x13 in pan (I spray the bottom of the pan with some Pam).
3. Bake for 20 min at 350°F.
4. Cool.
5. Mix together: cream cheese, powdered sugar, and 2 cups of Cool Whip.
6. Spread over crust, chill for 1/2 hour.
7. Mix together: milk and the pudding packages.
8. Spread over cream cheese mixture.
9. Top with remaining Cool Whip.
10. Refrigerate until ready to serve.
Title: Apple Streusel Cinnamon Swirl Cupcakes
Ingredients:
- 1/2 sugar
- 2 ground cinnamon
- 1 apple
- 2 unbleached all-purpose flour
- 1 1/4 sugar
- 3/4 baking soda
- 3/4 salt
- 1/4 eggs
- 2 canola oil
- 1 vanilla extract
- 1 unsalted butter
- 3
Instructions:
1. Position a rack in the middle of the oven. Preheat the oven to 350°F Line 12 muffin tin cups with paper cupcake liners.
2. Make the swirl and topping: In a small bowl, stir the sugar and cinnamon together.
3. Make the cupcakes: In a small bowl, mix together the grated apple and the 2 tablespoons cinnamon sugar; set aside.
4. In a large bowl, stir the flour, sugar, baking soda, and salt together. Make a well in the center of the flour mixture and add the eggs, oil, and vanilla, stirring until blended. Stir the reserved apple mixture, with any juice that bas been released.
5. Spoon about 2 tablespoons of the batter into each paper liner. Sprinkle ½ teaspoon cinnamon sugar over the batter in each liner. Spoon the remaining batter over the cinnamon sugar, using a scant 2 tablespoons of batter for each cupcake.
6. Use a pastry brush to dab the top of the batter with the melted butter. Sprinkle the remaining cinnamon sugar over the top of the cupcakes.
7. Bake just until the top feels firm and a toothpick inserted in the center comes out clean, about 25 minutes.
8. Cool the cupcakes for 10 minutes in the pan on a wire rack. Remove the cupcakes from the pan onto a wire rack and let cool completely.
Title: Apple Tea Cake in a Mug
Ingredients:
- 3 self rising flour
- 2 brown sugar
- 1/4 ground cinnamon
- 1/2 egg
- 2 apples
- 1 milk
- 1
Instructions:
1. Place dry ingredients in a large coffee mug and mix with a fork. Add egg.
2. Add remaining ingredients and combine well making sure there is no pockets of dry ingredients.
3. Cover loosely with cling wrap and microwave on high 2 minutes. Allow to stand for 1 minute then run a knife around to loosen.
4. Tip cake out onto plate. Serve with butter and a sprinkle of cinnamon and white sugar.
Title: No-Bake Chocolate Cookies (Chokladbollar)
Ingredients:
- 1 1/2 quick-cooking oatmeal
- 1/4 sugar
- 6 butter
- 2 cocoa powder
- 1/2 vanilla extract
- 1 coffee
- coconut
Instructions:
1. Combine butter, sugar, oats (mind you don't use the instant packets), cocoa powder, vanilla, and coffee. Roll into balls about the size of a meatball. Roll balls in coconut or pearl sugar to decorate. Eat right away, or refrigerate, or freeze if you prefer a harder consistency.
2. Makes about 15.
3. On Pearl Sugar
4. pearl sugar is coarsely ground sugar used for decorating baked goods.