lumicero/recipes-ing2inst huggingface dataset:
Title: Low Fat Mixed Berry Cobbler - Weight Watchers Too!
Ingredients:
- 2 frozen mixed berries
- 1/4 whole wheat flour
- 1/4 sugar
- 2 orange zest
- 1/4 whole wheat flour
- 1/4 all-purpose flour
- 2 sugar
- 1 sugar
- 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 2 unsalted butter
- 1/3 low-fat buttermilk
- 2 canola oil
Instructions:
1. Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray.
2. In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside.
3. In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.
4. In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.
Title: Creamy Avocado Ice Box Cake
Ingredients:
- 1 1/2 unflavored gelatin
- 2 graham crackers
- 1 1/2 avocados
- 12 cashew nuts
- 3
Instructions:
1. Bloom the gelatin in a 1/4 cup of water. Microwave the mixture for 10 seconds and set aside.
2. Using a whisk attachment, whip the cream to stiff peaks.
3. Carefully pour the gelatin mixture into a bowl and mix at low speed.
4. Add the condensed milk and continue whisking until fully combined.
5. Divide the mixture into two.
6. Mash the 2 pieces of Avocado and mix with the first cream mixture.
7. Thinly slice the remaining piece of avocado.
8. Use a 9-inch glass baking dish and assemble the icebox cake.
9. Place a small amount of the plain cream at the bottom and layer the graham crackers.
10. Place a third of the avocado cream mixture and spread, topped with graham crackers.
11. Repeat each step alternating the use of plain cream mixture and the avocado cream mix.
12. Top with avocado wedges and cashew nuts. And chill for 2 hours before serving.
Title: Pumpkin Pudding
Ingredients:
- 1/2 cinnamon
- 1/8 ginger
- 1/2 clove
- 1/4 baking soda
- 3/4 pumpkin
- 1 1/4 milk
- 1 butterscotch pudding mix
- 1 1/4
Instructions:
1. Combine spices and baking soda in bowl.
2. Mix in pumpkin and blend well.
3. Add milk and pudding.
4. Beat for one minute.
5. Fold 1/2 cup of the whipped cream into the mixture.
6. Garnish with rest of the whipped cream.
Title: Honey Coconut Bites
Ingredients:
- 1/2 butter
- 2 milk
- 1 flour
- 3/4 honey
- 1/4 salt
- 1 1/2 flaked coconut
- 1 vanilla
- 2
Instructions:
1. Melt butter in saucepan. Add milk, flour, honey and salt; stir over med. heat until dough leaves sides of pan and forms a ball.
2. Stir in 1 cup coconut and the vanilla. Cool.
3. Add cereal and shape into 1 inch balls. Roll in remaining coconut.
Title: Apple Butter Pumpkin Pie
Ingredients:
- 1 apple butter
- 1 canned pumpkin
- 1/2 brown sugar
- 1/2 salt
- 3/4 ground cinnamon
- 3/4 ground nutmeg
- 1/8 ground ginger
- 3 eggs
- 3/4 evaporated milk
- 1
Instructions:
1. Preheat oven to 425 degrees F.
2. Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.
Title: Chocolate Pecan Pie
Ingredients:
- 1 margarine
- 2 butter
- 1 corn syrup
- 1/3 sugar
- 3 eggs
- 1 vanilla
- 1 1/2 pecan halves
- 1
Instructions:
1. Heat oven to 350.
2. Microwave chocolate and margarine in large microwavable bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted.
3. Stir in corn syrup, sugar, eggs and vanilla until well blended. Stir in pecans, reserving 8 halves for garnish, if desired. Pour filling into pie shell.
4. Bake for 55 minutes or until knife inserted 1 inch from center comes out clean. Cool on wire rack.
5. Garnish with whipped topping and pecan halves, if desired.
Title: Apple Cinnamon Rolls
Ingredients:
- 1 ground cinnamon
- 1/2 sugar
- 8 apples
- 2 butter
- 3 margarine
- 1/4 water
Instructions:
1. Preheat oven to 400 degrees.
2. In a small bowl, mix the cinnamon and sugar together. Unroll crescent.
3. roll dough; separate into 8 triangles. Cut each in half lengthwise to make.
4. 16 triangular strips. Place an apple wedge on the wide end of each strip;.
5. roll up.
6. Arrange rolls in a 9x13-inch baking dish. Drizzle with the melted.
7. butter; sprinkle with cinnamon-sugar mixture. Pour orange juice or water.
8. into baking dish, but NOT OVER rolls.
9. Bake for 30 to 35 minutes, or until rolls are golden brown, and apple.
10. wedges are tender.
Title: Heart Shaped Chocolate & Cherries & Cream Cake
Ingredients:
- 1/2 butter
- 2 sugar
- 2 eggs
- 1 pure vanilla extract
- 2 flour
- 3 baking soda
- 1 1/2 buttermilk
- 1 water
- 1/2 cream cheese
- 1 sugar
- 1/2 heavy whipping cream
- 16 cherry pie filling
- 2/3
- 1/4
- 1
Instructions:
1. In large bowl, cream butter and sugar.
2. Add eggs one at a time, beating well after each one.
3. Beat in vanilla.
4. Combine the flour, cocoa and baking soda.
5. Add to creamed mixture alternately with buttermilk.
6. Then beat in water and oil until smooth.
7. Pour into two greased and floured 9 inch heart shaped baking pans.
8. You can also line the pans with parchment paper and grease and flour that as well.
9. Bake at 350 for 20-25 minutes or until cake tester inserted near center of cakes comes out clean.
10. Cool for 10 minutes before removing from pans to wire racks to cool completely.
11. In a mixing bowl, beat cream cheese and sugar until fluffy.
12. Beat in cream and extract.
13. Place one cake on serving dish; spread with half of cream cheese mixture.
14. Refrigerate for 10 minutes.
15. Top with 1 cup pie filling and second cake; spread with remaining cream cheese mixture.
16. Make a heart shape indentation in center of cake (can use a knife to trace a heart shape); fill with remaining pie filling.
17. Refrigerate until serving.
Title: Easy-to-Prepare Honeydew Sago Pudding
Ingredients:
- 3 milk
- 3 sugar
- 1/4 sago
- 2 1/2 honeydews
Instructions:
1. Soak sago in water for 5 minutes.
2. Bring milk to a boil- keep stirring or else the milk will stick to the bottom of the pot.
3. Add sugar to milk.
4. Drain the sago and add sago to milk.
5. Cook milk/sago mixture until sago changes colour (it will change from white to translucent after a couple of minutes).
6. Add diced honeydew after milk/sago mixture has cooled.
7. SERVE CHILLED!
8. (P. S: you might want to add more sugar to if you like it sweeter, and you might want to add more milk if you find the mixture too thick).
Title: Ridiculously Easy 4-Ingredient Chocolate Chip Won Tons
Ingredients:
- 8 cream cheese
- 3 granulated sugar
- 3/4 chocolate chips
- 15 wonton wrappers
- water
- powdered sugar
Instructions:
1. In a small bowl, beat cream cheese and sugar until smooth. Stir in chocolate chips.
2. Place about 1 Tablespoon of mixture in the middle of each won ton wrapper (a cookie scooper is the perfect amount and makes this step much easier). Wet edges of wrapper with water and seal tightly, making sure you get as much air out as possible. Fry in very hot oil until golden brown, about 1 minute on each side. Drain in paper towel-lined bowl.
3. Dust with powdered sugar and cocoa, if desired. Serve hot and enjoy!
Title: Amaretti Stuffed Peaches
Ingredients:
- 1/4 unsalted butter
- 1 amaretti cookie
- 2 1/2 all-purpose flour
- 2 sugar
- 1/8 salt
- 1 egg
- 8
Instructions:
1. Put oven rack in middle position and preheat oven to 350°F.
2. Melt 2 tablespoons butter and pour into a 13- by 9-inch glass or ceramic baking dish.
3. Pulse 3/4 cup crumbled amaretti in a food processor until finely chopped, then add flour, sugar, salt, and remaining 2 tablespoons butter. Blend until butter is incorporated, then add egg and blend until smooth.
4. Scoop out just enough peach pulp from center of each peach half with a melon-ball cutter or a small spoon to create a 1-inch-deep cavity. Arrange peaches, cut sides up, in baking dish, then brush skins with melted butter from dish. Divide amaretti mixture among cavities, then sprinkle remaining 1/4 cup crumbled amaretti over filling. Bake until filling is puffed and crisp, 40 to 50 minutes. Serve warm or at room temperature.
Title: Old Fashioned Peach Cobbler Recipe
Ingredients:
- 1 sugar
- 1 self rising flour
- 1 milk
- 1 butter
- 1/2
Instructions:
1. Preheat to 350°F.
2. Melt butter in pan.
3. In a mixing bowl mix flour and sugar together add milk and mix well.
4. Pour into pan and add peaches on top do not mix.
5. Bake for 30 to 40 minute or until golden brown.
Title: Pineapple Pecan Carrot Cake
Ingredients:
- 1 1/2 granulated sugar
- 1 3/4 eggs
- 3 flour
- 2 salt
- 2 cinnamon
- 3 ground cloves
- 1 carrots
- 2 pecans
- 1 crushed pineapple
- 8 cream cheese
- 16 powdered sugar
- 1 vanilla extract
- 1
- 3/4
Instructions:
1. Beat together oil, sugar and eggs until completely combined.
2. In a large bowl, sift together flour, baking soda, salt, cinnamon and cloves.
3. Add to egg-sugar mix and mix well.
4. Drain the pineapple well.
5. Add carrots, pecans, and pineapple to mix. Blend well.
6. Pour batter into a greased and floured 9 or 10 inch pan.
7. Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean.
8. Let cake cool on rack without taking out of pan.
9. Cream together cream cheese, powdered sugar and vanilla extract.
10. Take cake out of pan and cover with the frosting. Sprinkle with coconut.
Title: Candy Cane Biscotti
Ingredients:
- 1/2 butter
- 1/2 sugar
- 3 eggs
- 2 1/2 flour
- 1 1/2 baking powder
- 2/3
- 1
- 2
- 1/4
Instructions:
1. Heat oven to 350. Combine butter and sugar in large bowl. Beat at medium speed, scraping bowl often until creamy. Add eggs; continue beating until well mixed. Reduce speed to low. Add flour and baking powder; continue beating until well mixed. Stir in crushed candy.
2. Divide dough into fourths on lightly floured surface. Shape each fourth into 9 x 1 1/2 inch round logs with lightly floured hands. Place logs 3 inches apart onto lightly greased large cookie sheet.
3. Bake for 18 to 20 minutes or until tops are cracked and ends just start to turn light brown. Remove from oven; reduce temperature to 325. Cool logs 10 minutes on cookie sheet.
4. Carefully remove logs to cutting surface. Cut each log into 1/2 inch slices with sharp serrated knife. [Discard ends] Arrange pieces on same cookie sheet, cut-side down.
5. Bake for 12 to 14 minutes, turning once, or until cookies are light golden brown and crisp on both sides. Place onto cool rack; cool completely.
6. Place candy coating in 2 quart saucepan. Cook over medium heat, stirring occasionaly, until melted [5 to 7 minutes]. Remove from heat. Stir in food color and peppermint extract.
7. Dip half of each biscotti into melted coating. Shake excess into pan. Place onto waxed paper; immediately sprinkle with decorator candies, sugars or crushed candy canes, if desired. Let set at room temperature until coating is hardened.
Title: Easy Peanut & Chocolate Chip Muffin Cakes
Ingredients:
- 2 self-rising flour
- 1/3 raw sugar
- 1 egg
- 1 crunchy peanut butter
- 1 butter
- 60 milk
- 3/4 icing sugar
- 1
Instructions:
1. PREHEAT OVEN to moderate 180°C (350°F/Gas 4).
2. Brush a 12-cup (1/2-cup capacity) muffin pan with melted butter or oil.
3. Sift flour into a large bowl.
4. Add sugar and chocolate chips; make a well in the center.
5. Add combined egg, peanut butter and milk.
6. Stir until just combined (do not over beat).
7. If you find the mixture too dry add 1/4 cup milk, extra.
8. Spoon mixture evenly into muffin cups.
9. Bake 20-25 minutes or until skewer comes out clean when inserted in center of muffins.
10. Dust with icing sugar when cool (optional).
Title: Cinnamon Bread Puddings With Caramel Syrup
Ingredients:
- 1 1/3 2% low-fat milk
- 1/2 sugar
- 3 eggs
- 1
- 2/3
Instructions:
1. Combine first 3 ingredients in a large bowl, stirring well with a whisk. Add bread, tossing gently to coat. Cover and chill 30 minutes or up to 4 hours.
2. Preheat oven to 350 degrees.
3. Divide bread mixture evenly among 11-12 muffin cups coated with cooking spray. Bake for 30 minutes or until a knife inserted into the center comes out clean.
4. Serve warm with syrup.
5. NOTE: My knife has never come out completely clean, and the puddings tasted good to me! We also serve with vanilla ice cream or fresh whipped cream.
Title: Gers Ogely - Traditional Kuwaiti Cake (Oil Free)
Ingredients:
- 6 eggs
- 3/4 white sugar
- 1 cardamom powder
- 1/2 saffron
- 1 1/4 all-purpose flour
- 1 all-purpose flour
- 2 sesame seeds
- 1
Instructions:
1. Preheat oven to 355 degrees F (180 degrees C). Grease and flour a 9 inch round pan with a middle hole and sprinkle with 1/2 tbs sesame seeds.
2. With electrical mixture beat the Eggs with the Sugar on high speed for 15 to 20 minutes till it become foamy (extra faomy), then add the Cardamon and Saffron.
3. With wooden spoon, add the Flour and mix in vertical motion (in & out). Pour into prepared pan & sprinkle with remaining Sesame seeds.
4. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Ones its ready turn out onto a wire rack Immediately and cool completely.
Title: Bread Pudding With Poor Mans Sauce
Ingredients:
- 2 milk
- 4 sugar
- 3/4 salt
- 1/2 vanilla
- 1 eggs
- 4 butter
- 1 raisins
- 1 sugar
- 1/2 flour
- 2 butter
- 1 vanilla
- 1 nutmeg
- 1/2 water
- 1/2
Instructions:
1. Cut or tear bread into 1-2" pieces.
2. Scald milk (2 minutes in microwave or until film forms on stove top).
3. Pour milk over bread for 5 minutes.
4. In separate bowl, mix sugar, beaten eggs butter & vanilla.
5. Slowly pour over bread/milk mixture and fold lightly.
6. Stir in raisins.
7. Pour into greased 2 quart baking dish.
8. Bake in pan of hot water in 350º oven until firm (approx. 1 hour).
9. Serve warm with Poor Mans Sauce.
10. For Sauce:
11. In medium saucepan on stove top, combine sugar, flour and slowly add water to form a smooth paste.
12. Cook over medium heat, stirring constantly until clear and thick.
13. Stir in butter, vanilla & nutmeg.
14. Pour over bread pudding and enjoy!
Title: Chewy Peanut Butter Cookies
Ingredients:
- 3/4 peanut butter
- Bisquick baking mix
- vanilla
- sugar
Instructions:
1. beat milk, peanut butter till smooth. add bisquick mix and vanilla together. mix well.
2. shape into balls and roll in sugar.
3. mixture will be sticky. found dropping by tablespoon works better.then
4. sprinkle the suger over the cookies.
5. bake @375 degrees for 6-8 minutes.
Title: Weight Watchers Brownie Cupcake Bites
Ingredients:
- 21 water
- 1/2 unsweetened applesauce
- 1/2
- 2
- 1 1/2
- 1 1/4
Instructions:
1. Preheat oven to 350ºF.
2. Line 24 mini muffin tin holes with mini cupcake papers.
3. Combine brownie mix, water, applesauce and egg whites in a large mixing bowl.
4. Beat 50 strokes with a wooden spoon; do not under mix.
5. Pour brownie mixture into prepared muffin tins.
6. Bake cupcakes until a tester inserted in center of a cupcake comes out clean, about 12 minutes.
7. Remove from oven and cool completely; remove cupcakes from pan.
8. Before serving, decorate each cooled cupcake with a tablespoon dollop of whipped topping and 1 piece of candy corn.
Title: American Blueberry Crumble
Ingredients:
- 1 unsalted butter
- 2 blueberries
- 1/2 berries
- 1 granulated sugar
- 1/2 cornstarch
- 1 vanilla extract
- 1 all-purpose flour
- 1/2 brown sugar
- 1/2 granulated sugar
- 6 unsalted butter
- 1/2 oats
- 1/2 ground cinnamon
- 1/2
Instructions:
1. Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
2. For the filling:
3. In a bowl, add the blueberries, sugar, cornstarch, orange juice or apple cider, and vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.
4. For the topping:
5. In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts.
6. Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.
Title: S'mores Lava Cakes
Ingredients:
- 1/2 unsalted butter
- 1/4 sugar
- 4 bittersweet chocolate
- 2 eggs
- 2 flour
- 1 heavy cream
- 3 marshmallow cream
- 2/3 graham crackers
- 2
Instructions:
1. Preheat the oven to 425°. Grease four 6-ounce custard cups, then coat with sugar; place on a baking sheet. In a medium bowl, microwave the butter and chocolate at medium power for 2 minutes; stir until smooth.
2. In a medium bowl, whisk together the eggs, egg yolks and sugar until foamy. Whisk in the chocolate mixture, then the flour. Fill the prepared custard cups two-thirds full with the batter. Bake until the edges are puffy, 13 to 15 minutes.
3. Meanwhile, in a medium bowl, microwave the heavy cream at high power for 30 seconds. Stir in the marshmallow cream until smooth.
4. Carefully invert the cakes onto plates and drizzle the marshmallow sauce on the side. Top with the graham cracker crumbs.
Title: Strawberry Shortbread Icicles
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 1/4 vanilla
- 1 salt
- 1/2 all-purpose flour
- 1/4 milk
- 2 2/3 powdered sugar
- 2 milk
- 1 vanilla
- 1/2
Instructions:
1. Heat oven to 300°F Line two baking sheets with parchment paper; set aside.
2. In mixing bowl, beat butter on medium for 30 seconds. Add granulated sugar, preserves, vanilla, peppercorns, and salt. Beat until well-combined. Beat in as much flour as you can; mix the rest in by hand.
3. On lightly floured surface roll dough to 1/4 inch thickness. Use a 6- to 7-inch scallop-edge tart pan to cut rounds, re-rolling and cutting as needed (will have 3-4 rounds total). Using two spatulas, transfer 1 to 2 rounds to each baking sheet, spacing one inch apart. Using a pizza cutter, randomly cut rounds in wedges; do not separate. Lightly brush with milk and sprinkle with coarse sugar.
4. Bake 16-20 minutes until centers are set and edges begin to brown. Remove baking sheets from oven. Recut wedges; let cool slightly on pan. Transfer to wire racks to cool completely.
5. Mix all icing ingredients, using addition milk as needed to achieve spreading consistency, and ice cooled shortbread. Arrange nonpareils.
Title: Persimmon Cranberry Sauce
Ingredients:
- 3/4 cranberries
- 1/4 dry red wine
- 1/2 star anise
- 1/2 - 2/3 sugar
- 1 cornstarch
- 2 water
- 3 fuyu persimmons
Instructions:
1. Mix the cornstarch with the hot water to make a slurry.
2. Bring cranberries, wine, cornstarch mixture, star anise, 1/2 cup sugar, and a pinch of salt to a boil in a 2-quart heavy saucepan, stirring occasionally.
3. Reduce heat and simmer 5 minutes.
4. Add more sugar, to taste (up to about 2 1/2 tablespoons), and discard star anise. Simmer another minute or two, then remove from heat.
5. Fold in persimmons.
6. Transfer to a bowl and serve at room temperature or chilled. Stir gently before serving.
Title: Peach Baked Apples
Ingredients:
- 6 baking apples
- 1/4 cinnamon
- 1/4 apple cider
- 1/4
- 3/4
Instructions:
1. Core apples and cut in halves. Put apples in a 9x13 pan, cut side up. Preheat oven to 350°F.
2. Combine the preserves, cinnamon & cider. Drizzle over the cut sides of apples and tightly cover with foil.
3. Bake for 35 min.'s or until apples are tender. Remove from oven, sprinkle apples with crumbled cookies and spoon preserve mix on top. Put back in oven, uncovered, for about 5 min's.
4. Serve warm, with or without a side of ice cream!
Title: Passionfruit Pound Cake
Ingredients:
- 1 Lemon Pound Cake
- 1/2 passion fruit
- 1/3 sugar
- powdered sugar
Instructions:
1. Make lemon pound cake the day before and refrigerate overnight.
2. put 1/2 cup passionfruit puree/juice/nectar in a nonreactive saucepan with the sugar.
3. Bring to a boil just to dissolve the sugar.
4. Cool.
5. Sift powdered sugar (2-3 cups) into a bowl and slowly add sweetened passionfruit mixture a couple of tablespoons at a time unril you have a thick glaze that is barely pourable.
6. Pour out of bowl, drizzling all over the top of the pound cake.
7. Take whipping cream and begin to whip at medium speed.
8. Add sweetened passionfruit in suffiecient quantity to flavor whipped cream.
9. Serve slices of iced cake with flavored whipped cream.
Title: Tomato Soup Cake
Ingredients:
- 1 sugar
- 1 shortening
- 2 baking soda
- 1 flour
- 2 nutmeg
- 1 cinnamon
- 1 clove
- 1/2 raisins
- walnuts
- cherries
Instructions:
1. Dissolve baking soda in tomato soup.
2. Mix dry ingredients together.
3. Cut in shortening.
4. ADD tomato soup. Mix well.
5. Chop raisins, nuts and cherries.
6. Fold into batter.
7. Pour batter in a buttered tube pan.
8. Bake at 325ºF for 45 minutes or until toothpick inserted into cake comes out clean.
9. Cool cake on wire rack.
10. Frost with cream cheese frosting.
Title: Orange-Hazelnut Shortbread Cookies
Ingredients:
- 8 unsalted butter
- 1/2 granulated sugar
- 1/2 table salt
- 10 all-purpose flour
- 2 1/2 hazelnuts
- 2 orange zest
Instructions:
1. Line two baking sheets with parchment.
2. Combine the butter, sugar, and salt in a stand mixer bowl (use the paddle attachment) or a large mixing bowl. Mix on low speed until the butter combines with the sugar but isn’t perfectly smooth, 1 to 2 minutes.
3. Add the flour, ground hazelnuts, and zest; mix on low speed, scraping the bowl frequently, until the dough has just about pulled together, about 3 minutes; don't overmix.
4. On a lightly floured surface, roll the dough to about 1/4 inch thick. Aim for a uniform thickness to ensure even baking.
5. Cut the dough into bars or squares with a sharp knife or, using cookie cutters, cut out shapes as close to one another as possible. Press the scraps together, roll them out, and cut out more cookies. If the dough becomes sticky, refrigerate it briefly.
6. Arrange the cookies on two parchment-lined baking sheets and refrigerate until chilled, at least 20 minutes.
7. Position oven racks in the upper and lower thirds of the oven and heat the oven to 300°F Bake the cookies until golden on the bottom and edges and pale to golden on top, 30 minutes to 1 hour. (After 15 minutes, swap the position of the baking sheets and rotate them 180 degrees for even baking.) If the cookies are done before 30 min., reduce the oven temperature to 275°F for the remaining batches; if they take longer than 1 hour, increase the temperature to 325°F.
Title: Honey Spice Cake
Ingredients:
- 1/2 hot water
- 1/2 instant espresso powder
- 2 eggs
- 1/4 sugar
- 2 sugar
- 1/4 honey
- 1/2 flour
- 1 1/2 salt
- 1/4 baking powder
- 1 baking soda
- 1/2 ground cloves
- 1/4 allspice
- 1/4 powdered sugar
Instructions:
1. Spray the mini-bundt pans well with non-stick cooking spray.
2. Preheat oven to 325 degrees.
3. In a small dish, mix the hot water with espresso powder; set aside.
4. Separate the egg whites and egg yolks.
5. Beat the yolks with sugar until creamy.
6. Add cooking oil, then honey, beating well after each addition until the mixture is smooth and creamy.
7. In a medium bowl, combine the flour, salt, baking powder, soda and spices.
8. Add the dry ingredients to egg-honey mixture alternately with espresso, mixing only until well blended. Do not over mix.
9. Beat egg whites until stiff, but not dry.
10. Fold the egg whites into honey-egg batter.
11. Bake in seasoned mini-bundt pans at 325 degrees for 12 to 15 minutes or until cake tests done.
12. Cool in pan 10 minutes; turn out onto wire rack or serving plate to complete cooling.
13. Top with your favorite fresh fruit and sprinkle with powdered sugar.