lumicero/recipes-ing2inst huggingface dataset:
Title: Cheaters Vanilla Slices (Australian)
Ingredients:
- 1 vanilla instant pudding mix
- 1 icing sugar
- 500 -600 margarine
- 1 lemon juice
- 1
- 2
Instructions:
1. line a lamington tin or even a roasting pan with foil with enough extra to fold back over the top. Dimensions must be in multiples of SAO biscuits; either 3x4 or 4x3.
2. place SAO Biscuits in a 3x4 or 4x3 pattern on bottom (if need be use rolled paper to make a 'wall' to hold the edge.
3. Pour thickened cream into bowl and pour pack of vanilla instant pudding mix over the top (can add a few drops of vanilla extract or essence for added flavour). Whisk quickly and make sure all powder is dissolved, it thickens quickly.
4. pour mix over base of biscuits, spread as evenly as you can.
5. place an equal number of SAO biscuits over the filling, pressing down to even it out if need be.
6. make a tangy lemon icing with icing sugar, melted marg (about 1 teaspoonful) and enough lemon juice and maybe a little boiling water - spread over the top of the top layer of SAO biscuits then seal with the extra foil left over.
7. Leave in fridge overnight.
8. take all out of foil and cut each SAO in half plus cut between each biscuit square. Makes 24.
9. Tip: must be left overnight, but 24 hours is better.
Title: Chocolate Chip Pound Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1 vanilla extract
- 4 all-purpose flour
- 4 baking powder
- 1 baking soda
- 2 sour cream
- 2 chocolate chips
- 1/4 butter
- 2 powdered sugar
- 1 1/4 milk
- 3 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter and sugar; add eggs one at a time, beating well after each addition.
3. Beat in vanilla.
4. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream.
5. Fold in chocolate chips.
6. Pour into a greased and floured 10" tube pan.
7. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 10 minutes, then remove from pan and cool completely.
9. GLAZE: In a saucepan over low heat melt chocolate chips and butter.
10. Remove from heat and whisk in powdered sugar, milk and vanilla until smooth.
11. Working quickly, drizzle over cooled cake.
Title: Amish Cracker Pudding
Ingredients:
- 2/3 sugar
- 1/2 flour
- 1 coconut
- 1/2 salt
- 1/2 sweet milk
- 2 1/2
Instructions:
1. Mix the first five ingredients well.
2. Onto this mixture pour 1/2 cup cold milk and let all soak while heating in a double boiler the two cups of milk.
3. Stir soaked crackers and other ingredients into hot milk.
4. Cook 15 to 20 minutes, stirring constantly.
5. Chill.
Title: Scorched Oranges (Oranges Brulees)
Ingredients:
- 4 oranges
- 2 Grand Marnier
- 1 1/4 sour cream
- 1 1/4 heavy cream
- 1/4 demerara sugar
Instructions:
1. Peel the oranges removing all pith and slice thinly.
2. Place in a shallow 5 cup oven proof dish and sprinkle with the liqueur.
3. Lightly whip the heavy (35%) cream and blend it with the sour cream.
4. Spread over the oranges.
5. Chill thoroughly in the refrigerator.
6. A few minutes before serving sprinkle the Demerara sugar on top and broil until the sugar has melted.
Title: Butterscotch Icing
Ingredients:
- 1 brown sugar
- 1/2 margarine
- 1/3 milk
- 1/4 salt
- 1 confectioners' sugar
Instructions:
1. Combine brown sugar, margarine, milk and salt in a saucepan.
2. Boil 3 minutes and add confectioners sugar.
3. Mix until smooth.
4. Drizzle on top of Rocky Road Nut Cake.
Title: Pumpkin Pie Petit Fours
Ingredients:
- 1 plain flour
- 1 baking powder
- 1/2 baking soda
- 2 pumpkin pie spice
- 0.5 pumpkin puree
- 2 eggs
- 3/4 dark brown sugar
- 1/2 unsalted butter
- 1/2 powdered sugar
- 2 vanilla extract
- 1 cream cheese
- 1/4 vegetable shortening
Instructions:
1. Preheat the oven to 350°F Grease and line 4 x 4” cake sandwich pans with baking parchment.
2. In a large bowl, mix together the flour, baking powder, bicarbonate of soda and spice.
3. In the medium bowl, beat together the oil, eggs, sugar and pumpkin puree until smooth. Add to the dry ingredients and mix together well.
4. Divide the mixture between the prepared tins and bake for 15 minutes until firm to the touch and a skewer, when inserted into the center, comes out clean.
5. Leave to cool on a wire rack.
6. To make the frosting-beat the butter until light and fluffy. Gradually beat in the sugar and vanilla and finally beat in the cream cheese, a little at a time.
7. Split the sponges in half. Spread half of the frosting over the bottom half of each cake. Place on the top half and press down firmly. Cut each into 8 wedges and place in the freezer for 1 hour.
8. Heat the candy melts in the microwave until melted, adding a little shortening to get a smooth, fluid, dipping consistency.
9. Dip the cake wedges into the candy melts and leave on a wire rack to set. Finally, fill the piping bag with the rest of the frosting and decorate the pies. Sprinkle with the non pareils.
Title: Apple Pie Winner
Ingredients:
- 1/2 heavy cream
- 2 minute tapioca
- 1 sugar
- 1/4 salt
- 1/2 nutmeg
- 1/4 cinnamon
- 2 lemon juice
- 5 apples
- 2 butter
- milk
Instructions:
1. In large mixing bowl, combine cream, tapioca, sugar, spices and lemon juice.
2. Add sliced apples to mixture in bowl; toss lightly to evenly coat slices.
3. Roll out pastry. Line pie pan.
4. Spoon half the apples into crust; fill around edges and pack well. Dot with butter and add remaining apples.
5. Add top crust and flute adges. Brush top lightly with milk. Score the top.
6. Bake at 400 degrees for 50-60 minutes or until apples are tender.
Title: Lil's Banana Cake With Char's Chocolate Frosting
Ingredients:
- 2 1/2 flour
- 1 2/3 sugar
- 1 1/4 baking powder
- 1 1/4 baking soda
- 1 salt
- 2/3 shortening
- 1/3 buttermilk
- 3 bananas
- 1/3 milk
- 2 eggs
- 1/2 butter
- 2/3 powdered sugar
- 3 milk
- 1/3 vanilla
- 1
Instructions:
1. Sift together the flour, sugar, baking powder, baking soda and salt.
2. Add shortening buttermilk and bananas. Beat at medium speed for 2 minutes.
3. Add milk and eggs. Beat for another two minutes until light and fluffy.
4. Pour into two greased and floured round cake pans.
5. Bake at 350 degrees for 30-35 minutes.
6. While cake is cooling, make frosting. Beat butter until soft and in small pieces. Add cocoa, powdered sugar and milk. Mix at medium, but you might need to add a few drops more milk if texture is not right. Lastly, add the vanilla, mix it inches.
7. Frost cake when it is totally cooled.
Title: Mary's Blueberry Cake
Ingredients:
- 1 margarine
- 2 1/4 sugar
- 4 eggs
- 1 vanilla
- 3 all-purpose flour
- 1 baking powder
- 1/2 salt
- 2 blueberries
Instructions:
1. Mix butter, sugar, eggs and vanilla together. Mix flour, baking powder, and salt together. Reserve 1/2 cup of flour. Add the remaining flour to the sugar/egg mixture. Stir till mixed. Add the remaining 1/2 cup flour and the blueberries. You want the flour to coat the blueberries so they will not get too mushy.
2. Be sure to grease the Bundt cake pan very well with shortening and coat with flour so that it will come out of the pan easily. Bake at 325°F for 1 hour and 10 minutes in a Bundt pan. According to your oven you may have to cook the cake about five minutes longer. Let it sit about 15-20 minutes before you take it out of the pan.
Title: Coconut and Mango Friands
Ingredients:
- 1/2 caster sugar
- 1/2 all-purpose flour
- 1/2 butter
- 1/4 fresh mango
- 4 dried cranberries
- 125 icing sugar
- 1
- 1/4
Instructions:
1. Pre-heat the oven to 350°F
2. Grease six mini loaf tins. Set aside
3. Combine castor sugar, flour, almond meal and coconut in a large mixing bowl.
4. Add the egg whites and stir well with a wooden spoon.
5. Add the melted butter and stir well to combine all the ingredients.
6. Spoon the mixture into the tins so that it reaches 3/4 of the way up the side.
7. Press several pieces of mango into the cake mixture in each tin. Do the same with the dried cranberries.
8. Bake in the oven for 20-25 minutes or until the tops are golden. Test the cake by skewering a toothpick into the center. If it comes out clean the cake is ready.
9. Remove cakes from the oven and cool in tins for about 4 minutes.
10. Gently turn the cakes out of the tins and cool on a wire rack.
11. Sprinkle with icing sugar just before serving.
12. To store, keep friands in a air-tight container for up to a week.
Title: Fresh Strawberry and Peach Cobbler
Ingredients:
- 4 strawberries
- 1 sugar
- 1/3 cornstarch
- 1/3 fresh lime juice
- 1 all-purpose flour
- 1 sugar
- 1 baking powder
- 3 salt
- 1 1/2 butter
- 1/2 buttermilk
- 3
- 1/2
Instructions:
1. Preheat oven to 350°F
2. To prepare the filling, combine strawberries and next 5 ingredients in a medium bowl; stir well. Spoon strawberry mixture into a 10-inch deep-dish pie plate or 11 x 7-inch baking dish coated with cooking spray.
3. To prepare the biscuit topping, combine flour, 2 tablespoons sugar, baking powder and salt. Add butter, working with your fingers until mixture resembles coarse meal. Stir in buttermilk. Drop dough by tablespoons over strawberry mixture. Sprinkle with remaining sugar.
4. Bake 25 minutes or until strawberry mixture is bubbly and biscuits are browned.
Title: 12 Cake-Like Chocolate Chip Cookies for Miles
Ingredients:
- 1/2 butter
- 1 egg
- 1 vanilla
- 1/2 sugar
- 1/4 brown sugar
- 1 salt
- 1 baking powder
- 1 1/4 flour
- 1/2 chocolate chips
Instructions:
1. Preheat oven to 350.
2. Mix butter, egg, vanilla and sugars until creamy. Add remaining ingredients and stir to combine. Place 12 scoops of dough on a baking sheet. Bake for 10-12 minutes.
3. Pour a giant glass of milk and enjoy!
4. Use 1 1/4 cups of Bisquick Baking Mix instead of the flour/salt/baking soda for even lazier cookies!
Title: Family Snickerdoodles
Ingredients:
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/2 salt
- 1 vegetable shortening
- 1 1/4 margarine
- 2 sugar
- 1 eggs
- 2 vanilla
- 1 sugar
- ground cinnamon
Instructions:
1. Beat together vegetable shortening or margarine and the 1 1/4 cup of sugar until light and fluffy.
2. Beat in the eggs and vanilla.
3. Sift together the dry ingredients--flour, cream of tartar, baking soda and salt--then incorporate into wet mixture (or if you're lazy like me, just add the dry ingredients carefully and evenly into the wet mixture).
4. SEPARATELY combine the remaining 2 T sugar and cinnamon in a shallow bowl.
5. Roll the dough gently in the palms of hands into balls (about a tablespoon at a time).
6. Roll each dough ball into the cinnamon and sugar mixture so each is coated.
7. Place 2" apart on un-greased baking sheets.
8. Bake at 400 degrees for 10 minutes.
9. Carefully transfer to cooling racks.
Title: Sticky Rice With Mangoes
Ingredients:
- 1 1/2 sticky rice
- 2 unsweetened coconut milk
- 1 sugar
- 2 salt
- 4 sweet mangoes
Instructions:
1. Drain the soaked sticky rice and transfer it to a steamer basket. Place the steamer basket over several inches of water in a saucepan or the base of a steamer. Bring the water to a rolling boil over medium-high heat. cover and cook, adjusting the heat to maintain a steady flow of steam, until the rice swells and glistens and is sticky enough to pinch into pleasing chewy lumps, 30-45 minutes. Replenish the steamer base with boiling water as needed to maintain the flow of steam.
2. While the rice is steaming, combine the coconut milk, sugar, and salt in a medium saucepan over medium heat. Cook and stir gently for 3 to 4 minutes, until the sugar and salt dissolves into a smooth sauce. Remove from heat and set aside.
3. When the rice is cooked, transfer it to a large bowl; you will have about 4 cups cooked sticky rice. Pour the sweetened coconut milk over the rice and stir gently to mix it evenly into the hot rice. Cover, and set aside for at least 30 minutes and as long as 3 hours, to let the rice absorb the sauce. Meanwhile, peal the mangoes and cut the flesh off the long flat pits. Cut it into generous chunks and set aside.
4. To serve, place a fist-sized portion of coconut rice and an equal portion of the mango chunks on each of 6 salad or dessert plates. Serve at room temperature with a fork and spoon.
Title: Mississippi Mud Brownies
Ingredients:
- 1 eggs
- 2 water
- 1/3 marshmallow cream
- 1/3 pecans
- 1
- 1 1/4
- 1/2
Instructions:
1. Preheat oven to 350 °F.
2. Grease bottom of 13x9-inch pan.
3. Combine brownie mix, eggs, water and oil in large bowl.
4. Stir with spoon until well blended, about 50 strokes.
5. Spread in pan.
6. Bake at 350 °F for 27 to 30 minutes or until set.
7. Spread marshmallow cream gently over hot brownies.
8. Place frosting in microwave-safe bowl.
9. Microwave on high power for 15 to 30 seconds.
10. Stir until smooth.
11. Pour frosing over marshmallow cream.
12. Swirl with knife to marbleize.
13. You can either cook the pecans in the brownies or sprinkle them on top.
14. Cool completely.
15. Cut into bars.
16. Makes 20 to 24 brownies.
Title: Layered Pumpkin Dessert
Ingredients:
- 10 cream cheese
- 1 confectioners' sugar
- 1 frozen non-dairy topping
- 1 instant vanilla pudding
- 2 pumpkin
- 1 pumpkin pie spice
- 1 1/2 milk
- 1 pumpkin pie spice
Instructions:
1. Slice Twinkies in half lengthwise and place cream-side up, in single layer in 9 x 13-inch baking dish. Using a mixer, blend together cream cheese, confectioners' sugar and ½ of whipped topping until smooth. Spread evenly over Twinkies.
2. Combine pudding mix, pumpkin, pumpkin pie spice and milk. Whisk until well blended and layer over cream cheese mixture. Carefully spread remaining whipped topping over pumpkin. Lightly sprinkle with pumpkin pie spice. Refrigerate several hours or until set.
Title: Yaya's Apple Dessert
Ingredients:
- 6 apples
- 1 sweetened condensed milk
- 3 eggs
- 2 sugar
- 4
Instructions:
1. Combine grated apples, sweetened condensed milk, egg yolks and lemon juice. Pour into a baking dish and pat down.
2. Whip the egg whites and sugar into a merangue with soft peaks. Spread merangue over the apple mixture.
3. Bake at 350 for 25-30 minutes or until dessert is set and merangue is golden.
4. Chill and serve.
Title: Cranberry Almond Tart
Ingredients:
- 1 Mean Chef's Sweet Tart Dough
- 1/2 sugar
- 3/4 cranberries
- 1 almond paste
- 8 sugar
- 1/2 flour
- 1/2 unsalted butter
- 1/2 eggs
- 2 vanilla
- 1
Instructions:
1. Preheat oven to 350.
2. Cranberries: bring orange juice and sugar to a boil.
3. Add cranberries, remove from heat and let cool.
4. Filling: Beat almond paste and sugar until smooth.
5. Add remaining ingredients and beat until blended.
6. Assembly: Spread filling in tart shell.
7. Drain cranberries and place on top of filling.
8. Sprinkle with almonds to cover.
9. Bake until puffed, crust is done and almonds are golden, then cool.
10. Tart dough, cranberries and almond filling can all be made a couple of days ahead. Filling should be brought to room temperature or beat in a mixer to facilitate spreading.
Title: Jaffa Cake Drizzle Loaf
Ingredients:
- 5 butter
- 7 self-raising flour
- 1 1/2 baking powder
- 200 caster sugar
- 3 eggs
- 6 milk
- 1 orange
- 3 caster sugar
- 1 1/2 dark chocolate
- 1 1/2
Instructions:
1. Preheat 350 dgrees.
2. Butter and line the base of a 1.2-litre loaf tin.
3. Put all the cake ingredients into a bowl and beat with a hand whisk or wooden spoon for 3-5 mins, until light and fluffy.
4. Spoon the mix into the tin and level the top.
5. Bake for 40-50 minutes, until golden brown and firm to the touch.
6. Meanwhile, heat the orange juice and sugar gently in a small pan, stirring until dissolved.
7. When the cake is cooked, remove it from the oven and spoon over the orange mix.
8. Leave to cool in the tin, then remove and cool completely on a wire rack.
9. Break up the chocolate and melt over a pan of simmering water or in the microwave on Medium for 1-2 minutes.
10. Drizzle over the cake and leave to set.
Title: Molten Dulce De Leche Cakes
Ingredients:
- 2 1/2 unsalted butter
- 2 all-purpose flour
- 1 egg
- 1 2/3 ice cream
Instructions:
1. Preheat oven to 425 degrees F. Butter and flour 6 (4 oz) ceramic ramekins; transfer to a rimmed baking sheet. Using an electric mixer, beat egg yolks and egg in a medium bowl until doubled in volume and eggs hold a slight ribbon, about 2 1/2 minutes.
2. Add dulce de leche; beat until well blended, then gradually add 2 1/2 tablespoons flour; beat until well blended. Divide batter among ramekins.
3. Transfer sheet to oven. Bake cakes until outsides are golden brown in color but the centers still jiggle, 12–14 minutes.
4. Transfer sheet to a rack. Run a knife around edges of ramekins to loosen cakes; invert onto plates or into shallow bowls. Serve hot with ice cream.
Title: Bless Rock Buns
Ingredients:
- 200 flour
- 2 baking powder
- 100 sugar
- 100 raisins
- 100 butter
- 1 egg
Instructions:
1. Use rubbing in method.
2. Bake 20 minutes.
Title: Vanilla or Chocolate Buttercream
Ingredients:
- 1/2 butter
- 3 cream cheese
- 16 powdered sugar
- 1/4 milk
- 1 vanilla extract
Instructions:
1. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended.
2. Increase speed to medium, and slowly add milk and vanilla, beating until smooth.
3. To Make Chocolate Buttercream: Prepare vanilla buttercream as directed in previous steps. Microwave 1 cup (6 ounces) dark chocolate morsels in a microwave safe bowl at Medium for 1 1/2 to 2 minutes or until melted and smooth, stirring at 30 second intervals. Gradually add melted chocolate to Vanilla buttercream; beat until blended and smooth.
Title: Custard Pudding (microwave)
Ingredients:
- 2/3 sugar
- 2 1/2 cornstarch
- 1 flour
- 1/2 salt
- 3 milk
- 3 butter
- 1 margarine
- 1 vanilla extract
Instructions:
1. Combine sugar, cornstarch, flour and salt in 2-qt. glass bowl. Slowly stir in milk.
2. Microwave on HIGH, uncovered, for 8-9 minutes, or until mixture comes to a full boil; stirring 2 or 3 times.
3. Blend a small amount of the hot mixture into egg yolks; return to hot mixture, blending well.
4. Microwave on HIGH, uncovered, for 45 seconds to 1 minute, or until bubbly around the edge, stirring once or twice.
5. Stir in butter and vanilla.
6. Serve warm or cold.
Title: Nutella Swirl Cupcakes
Ingredients:
- 1 3/4 all-purpose flour
- 1/4 salt
- 2 baking powder
- 140 butter
- 3/4 white sugar
- 3 eggs
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 160°C.
2. Line 12 muffin tins with cupcake or muffin liners.
3. Sift together the flour, salt and baking powder in a medium bowl. Leave aside.
4. Cream together the butter and sugar in a mixing bowl till texture is light.
5. Add in the eggs, one at a time till fully incorporated.
6. Add in the vanilla extract.
7. Gradually add in the dry ingredients into the wet mix till well-mixed.
8. Fill up each liner with batter till about 3/4 full.
9. Top up each cupcake with approximately 1 tbsp of nutella. Use a toothpick to swirl the nutella into the batter.
10. Bake for 20 minutes or till a toothpick inserted in the middle comes out clean.
11. Remove individual cupcakes to cool completely on a wire rack before storing.
Title: Pineapple Pie
Ingredients:
- 20 crushed pineapple
- 8 sour cream
- 2 instant vanilla pudding
- 9 graham cracker crust
- 8 Cool Whip
- 2 pineapple
- 6 red maraschino cherries
Instructions:
1. Drain crushed pineapple well. Add sour cream and pudding into bowl with pineapple and mix well.
2. Place mixture into graham cracker crust.
3. Top with cool whip.
4. Add one whole sliced pineapple in middle and place a cherry in the middle of the ring. Alternate quarter slices of pineapple and cherries around the edge of the pie.
5. Let cool in fridge for an hour.
6. Enjoy!
7. **Cook time is actual chill time in fridge.**.
Title: Almond Cake With Apricot Brandy Sauce
Ingredients:
- 3/4 butter
- 1 sugar
- 2 sour cream
- 1 vanilla extract
- 1/3 flour
- 1/3 baking powder
- 1 salt
- 1 3/4 almond paste
- 3/4 butter
- 1/4 brown sugar
- 1 heavy cream
- 1/2 peach brandy
- 1/4
- 1
- 1/3
- 1/4
Instructions:
1. Preheat oven to 350°F Lightly butter a 9-inch round cake pan; set aside.
2. With a mixer, cream together the butter and sugar until light and fluffy - about 3 to 4 minutes. Add the eggs one at a time, including yolk, beating well after each addition. Add the preserves, sour cream and extract and beat for 1 minute more.
3. Stir together the flour, baking powder and salt; lightly fold almond paste into the batter.
4. Spread evenly in prepared pan and sprinkle with almonds. Bake for 35 to 40 minutes or until the center of the cake is firm when the pan is lightly tapped.
5. To prepare sauce, in a medium saucepan melt butter. Stir in brown sugar and cook for 2 minutes. Stir in remaining ingredients and simmer over low heat for a few minutes more. Drizzle over cake slices.
Title: Filled Chocolate Cupcakes With Mint Filled DelightFulls™
Ingredients:
- 1 water
- 1 butter
- 1/2 powdered sugar
- 4 vanilla extract
- 2 milk
- 4 -6
- 1
Instructions:
1. PREHEAT oven as directed for cupcakes. Paper-line 24 muffin cups.
2. PREPARE cake batter according to package directions. Spoon into prepared muffins cups. Bake as directed or until wooden pick inserted in cupcakes comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely.
3. BEAT butter and cocoa in large mixer bowl until creamy. Add powdered sugar and vanilla extract; beat on low until combined. Slowly beat in 4 tablespoons milk until creamy, adding additional tablespoons of milk if needed. Remove 1 cup of frosting to small bowl. Stir in 1/2 cup chopped DelightFulls morsels. Spoon filling mixture into pastry bag fitted with large pastry tip or into food storage bag with 1/2-inch snipped from corner of bag.
4. CUT a 1-inch circle 1-inch deep with sharp knife from each cupcake. Carefully remove cake pieces and save for another use such as crumbling over ice cream. Pipe filling mixture into each cupcake. Filling should be level with top of cupcake.
5. FROST cupcakes with remaining frosting in bowl. Sprinkle cupcakes with remaining 1/2 cup chopped DelightFulls morsels.
Title: Chocolate Almond Tapioca Pudding (Slow Cooker)
Ingredients:
- 2 1% low-fat milk
- 3/4 - 1 1/2 sugar
- 1 pearl tapioca
- 3 eggs
- 1 cocoa powder
- 1
Instructions:
1. Use a 4 qt slow cooker. Combine the milk, sugar and tapioca in the insert. Stir well to mix.
2. Cover and cook on High for two to three hours. It will still be soupy at this point.
3. In a medium or large mixing bowl, whisk together the eggs, almond extract, and cocoa powder.
4. Remove 1/2 cup of the hot tapioca/milk mix from the crockpot, and stir into the eggs, whisking all the time. A standard ladle is 1/2 cup. Add another 1/2 cup of the hot mix, whisk thoroughly, and then another 1/2 cup. This tempers the eggs, so that they don't turn into scrambled eggs.
5. Pour the egg mixture into the slow cooker and stir very thoroughly to combine.
6. Cover and cook on High for 30 minutes to one hour, or until the tapioca has begun to swell and thicken.
7. Turn off the slow cooker, remove the lid and let this stand an hour to thicken further. Remove to a large bowl, cover with plastic pushing the plastic against the tapioca (to prevent a skin from forming), and chill.
8. Note1: I used seed tapioca, about the size of sesame seeds. I will try this using a couple of tablespoons less, to get a slightly looser consistency, although it was just fine the way it was.
9. Note2: I used 2% milk, as that was what I had. I also used only 3/4 cup sugar - the original recipe calls for 1 1/2 cups, and that would have been much too sweet for me. I might double the amount of cocoa powder next time.
Title: Eggless Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1 light brown sugar
- 3 sugar
- 2 cornstarch
- 2 water
- 2 vanilla
- 2 heavy cream
- 1 3/4 flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 1/4 instant espresso powder
- 1 1/2
Instructions:
1. Preheat oven to 300 degrees. Prepare cookie sheets.
2. Beat butter and two sugars together until fluffy. In a small bowl, whisk together corn starch and water and beat into the butter mixture along with the vanilla and heavy cream.
3. Combine dry ingredients together (flour, baking powder, baking soda and salt) and gradually beat into the mixture. Stir in chocolate chips and espresso powder with a wooden spoon.
4. Drop 1-tbsp balls of dough 2 inches apart. Bake for 20 minutes.