lumicero/recipes-ing2inst huggingface dataset:
Title: Tart Tatin With Goat Cheese
Ingredients:
- 5 1/3 apples
- 5 lemon
- 1 unsalted butter
- 6 sugar
- 1
Instructions:
1. Preheat the oven to 400 degrees F.
2. In a large bowl toss the apple halves with the lemon juice and set aside.
3. Melt the butter in a 9 -inch skillet over high heat.
4. Add the sugar and cook until the sugar melts and then caramelizes to an amber color, swirling the skillet if necessary for even browning (be very careful the sugar will be extremely hot).
5. Remove the skillet from the heat.
6. Arrange the apples, rounded sides down, over the caramelized sugar.
7. Return the skillet to the heat. Cook over medium-low heat until the apples are almost tender 10 to 15 minutes.
8. Top cooked apples in the skillet with the prepared pie dough tucking in the sides.
9. Bake for 15-20 minutes in the oven until golden brown.
10. Remove from oven and let it rest to cool for 10 minutes.
11. Run a knife around the edges of the tart and then place a large plate or platter over the skillet.
12. Using a dry towel or oven mitts, CAREFULLY grasp platter and skillet and invert, letting tart settle onto the platter and giving skillet a quick tap if necessary.
13. Carefully lift off the skillet and place any apples remaining in the skillet on top of the tart.
14. Spread the Chavrie® Goat Cheese Pyramid into any gaps between the apples while still warm to let the goat cheese melt Tart can be placed back in the oven to assist in the melting of the cheese.
15. Serve warm.
Title: Cream Puff Pastry
Ingredients:
- 1/2 butter
- 8 water
- 1/4 salt
- 1 all-purpose flour
- 4 eggs
Instructions:
1. Place butter ina a saucepan. Add water and salt. Bring to boiling, stirring till butter melts. Add flour all at once, stirring vigorously. Cook and stir till mixture form a ball that doesn't separate. Remove from heat; cool 10 minutes. Add eggs, one at a time, to flour mixture, beating with a wooden spoon after each addition for about 1 minute, or till smooth.
2. Scoop up some dough with a tablespoon. Use another spoon to push off the dough in a mound onto a lightly greased baking sheet. Leave 3 inches between the puffs for expansion. Bake in preheated 400F oven for about 30 minutes, or until golden brown. Remove puffs from pan. Cool on a rack.
3. Slice off the tops ( or cut in half) . With a fork, gently scrape out any soft, moist dough. Work carefully so that you don't puncture the crust.
4. Fill with Whipped cream or a filling of your choice, Dust with icing sugar.
Title: Chocolate Rum Pots
Ingredients:
- 8 dark chocolate
- 4 eggs
- 1/3 dark rum
- 4 heavy cream
- 4
Instructions:
1. Melt the chocolate in the top of a double boiler or in the microwave for 2-3 minutes and let cool slightly.
2. Whisk the egg yolks with the sugar in a bowl until very pale and fluffy.
3. Drizzle the chocolate into the egg yolk and sugar mixture and fold together with the rum and cream.
4. Whisk the egg whites in a clean bowl until standing in soft peaks.
5. Fold the egg whites into the chocolate mixture with a metal spoon.
6. Divide into 6 individual ramekins and let chill for at least 2 hours before serving.
Title: Cranberry Noels
Ingredients:
- 1 unsalted butter
- 1/2 sugar
- 2 half-and-half
- 1 vanilla
- 1/2 salt
- 2 1/2 all-purpose flour
- 1/2 pecans
- 3/4 dried cranberries
Instructions:
1. Cream butter and sugar 3 minutes.
2. Add milk, vanilla and salt.
3. Beat to combine.
4. Gradually add flour, cranberries and pecans - beat just to combine.
5. Form 2 logs 8 inches long and 1 1/2 inches in diameter.
6. Wrap and chill 2 hours.
7. Preheat oven to 375. Unwrap and roll in coconut, if desired.
8. Using a serrated knife slice cookies 1/4' thick.
9. Bake 12- 14 minutes on a parchment lined sheet pan or until edges are brown.
Title: Mom's Fruit Cobbler
Ingredients:
- 1 self-rising flour
- 7 sugar
- 7 self-rising flour
- 1 milk
- 1/2 margarine
- 1/2 sugar
- 1 water
- 1/2 vanilla ice cream
Instructions:
1. Preheat oven at 350 degrees.
2. Place fruit in large baking dish.
3. Mix 7 tbsp flour & 7 tbsp sugar and sprinkle over fruit.
4. Mix 1 cup flour, milk & margarine together.
5. Spread mixture over fruit.
6. Combine 1 cup sugar & water.
7. Pour over mixture.
8. Bake for 1 hour.
9. serve with vanilla ice cream.
Title: Ricotta Drops (Nick Malgieri)
Ingredients:
- 2 1/2 all-purpose flour
- 1/4 salt
- 1/2 baking soda
- 8 unsalted butter
- 1 sugar
- 1 1/2 vanilla extract
- 1 lemon, zest of
- 1 orange, zest of
- 1 whole milk ricotta cheese
- 1 egg
- 2 powdered sugar
Instructions:
1. Cover 2-3 cookie sheets with parchment or foil.
2. Set oven racks in the upper and lower thirds of the oven; preheat oven to 325°.
3. In a mixing bowl, combine flour, salt, and baking soda; stir to mix.
4. In the bowl of a standing electric mixer fitted with paddle attachment, beat the butter and sugar together until combined; then beat in the vanilla, lemon zest, and orange zest.
5. Beat in the ricotta and continue beating until the mixture is smooth.
6. Beat in the egg, then the yolks, one at a time, beating smooth after each addition.
7. Remove the bowl from the mixer and using a large rubber spatula, stir in the dry ingredients.
8. Drop dough by teaspoonfuls, 2-3 inches apart on the prepared pans.
9. Bake for 12-15 minutes, or until the cookies spread and become firm.
10. They should remain very pale and only color a little on the bottom.
11. Slide the papers off the pans onto racks.
12. After the cookies have cooled, detach them from the paper and store them between layers of parchment or waxed paper in a tin or plastic container with tight-fitting lid.
13. Just before serving, dust lightly with powdered sugar.
Title: Copycat 'Classic Sponge Cake!'
Ingredients:
- 175 butter
- 175 caster sugar
- 3 eggs
- 1 salt
- 175 self-raising flour
- 1 icing sugar
- 3
Instructions:
1. Grease 2 baking tins with butter. The two baking tins should be about 8 inches round.
2. Beat the butter and sugar altogether in a mixing bowl using a wooden spoon or alternatively you can you a hand held mixer. Continue to beat the mixture until the colour is pale and the texture is light ad fluffy. Add the eggs a little at a time, and beat well after adding each egg.
3. Sift the flour and salt , then gently add the mixture, folding it with a metal spoon or a spatula. Divide the mixture between the tins and smooth over with the spatula. Place both tins of cake mixture on the same shelf in the centre of a preheated oven, so that they both cook at equal times. Set the temperature to 180 degrees celcius/350 F/Gas mark 4, and bake for 25-30 minutes until golden brown.
4. Now remove from the oven and let them stand for 1 minute. Loosen the cakes from th eedges of the tins using a round bladed knife. Turn the cakes out into a clean tea towel or plate. Once the cakes are cool sandwich them together with jam and fresh cream, and sprinkle the top with icing sugar.
5. Then serve.
Title: Christina's Chai Shortbread Cookies
Ingredients:
- 1 1/2 flour
- 1/8 ground cardamom
- 1/8 ground cinnamon
- 1 ground cloves
- 1 fresh ground black pepper
- 3/4 powdered sugar
- 10 butter
- 1
Instructions:
1. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine flour with cardamom, cinnamon, cloves, black pepper and powdered sugar.
3. Mix well with a whisk.
4. Place sugar mixture and butter in a medium bowl; beat well with a mixer on medium speed until light and fluffy.
5. Gradually add flour mixture, beating at low speed just until combined (mixture will appear crumbly)
6. Sprinkle dough with 1 tbsp ice water; toss with a fork.
7. Divide dough in half; shape dough into 2 6inch logs; wrap each log in plastic wrap.
8. Chill for 1 hour or until very firm.
9. Preheat oven to 375°F.
10. Unwrap dough logs and cut each log into 18 slices using a serrated knife.
11. Place dough circles 2 inches apart on an ungreased cookie sheets lined with parchment paper.
12. Bake at 375°F for 10 minutes.
13. Cool on pans for 5 minutes. Remove cookies from pans; cool completely on wire racks.
Title: Chocolate Passion Bowl
Ingredients:
- 3 milk
- 2 chocolate flavor instant pudding and pie filling mix
- 1 raspberries
- 1
Instructions:
1. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk until well blended. Gently stir in 1 cup of the whipped topping.
2. Place half of the brownie cubes in 2-quart serving bowl; top with half of the pudding mixture, half of the raspberries, and half of the remaining whipped topping. Repeat all layers.
3. Refrigerate at least 1 hour or until ready to serve.
Title: Green Tea Cake
Ingredients:
- 5 eggs
- 1 brown sugar
- 1 white sugar
- 1/2 sea salt
- 1/3 canola oil
- 1 coconut milk
- 2 real vanilla extract
- 1 baking powder
- 2 icing sugar
- 2
- 1/2 - 1
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare an angel food cake pan (of a 9-inch cake pan), either by greasing it well, or lining it with parchment paper.
3. Crack eggs into 2 separate mixing bowls, with the egg whites in one bowl and the yolks in another.
4. Beat the egg whites until stiff, and set aside.
5. Add the salt and sugar (or sugar substitute) to the yolks and beat (or stir well) until smooth.
6. Add the coconut milk, oil, and vanilla to the yolks, and beat until mixed in (or stir it well).
7. In a 3rd bowl, mix together the flour, baking powder, and green tea powder.
8. Now sift this into the yolk mixture.
9. Stir well or beat to incorporate. Note: the batter will turn green from the green tea - this is the effect you want.
10. Now fold in the egg whites, stirring and mixing by hand and just until egg whites have dissolved into the batter (do not over mix).
11. Pour the batter into the prepared pan and place in the oven for 25 to 35 minutes (depending on your oven).
12. Check cake after 25 minutes by inserting a fork into the center of the cake.
13. If it comes out clean, it's done. (Note: the center should form a peak - if it is concave, your cake isn't nearly finished).
14. While cake is cooling in the pan, toast the coconut.
15. Place coconut in a dry frying pan (no oil) over medium heat.
16. "Dry fry" for 1 minute, stirring constantly - or until coconut turns light golden brown.
17. Decorate the cake with a sifting of the icing sugar, and add a sprinkling of toasted coconut on top.
18. Serve warm or at room temperature.
19. Enjoy!
Title: Caramelized Brownies
Ingredients:
- 1 butter
- 4 pecans
- 1 light brown sugar
- 1
Instructions:
1. Preheat oven to 350°F.
2. Prepare the brownie mix according to package directions.
3. Pour batter into a greased 9x13 pan.
4. Melt butter ina small saucepan, add sugar and pecans then cook over medium heat, stirring frequently until all the sugar dissolves.
5. Drizzle the carmel mixture over brownie batter and bake until a toothpick can be inserted and withdrawn cleanly, about 25-30 minutes.
Title: A plus Super Delicious Cupcakes
Ingredients:
- 3 all-purpose flour
- 1/2 salt
- 1 baking powder
- 1 baking soda
- 3/4 ground nutmeg
- 2 ground cinnamon
- 1 3/4 solid pack pumpkin
- 1 1/2 brown sugar
- 4 eggs
- 1/2 walnuts
- 2
Instructions:
1. Mix flour, salt, baking powder, baking soda, and nutmeg cinnamon in medium bowl.
2. Set aside.
3. In large bowl beat pumpkin, brown sugar, eggs, and oil at medium speed for 3 minutes.
4. Add dry ingredients.
5. Stir in 1 cup walnuts and 1 cup morsels.
6. Spoon about 1/2 cup batter into 24 greased or paper-lined muffin cups.
7. Mix remaining walnuts and morsels.
8. Top each muffin with about 1 tablespoon of nut and morsel mix.
9. Bake 350 degrees 20 to 25 minutes or until a wooden pick comes out clean.
10. Remove to wire rick and cool.
Title: Three Layer Dessert
Ingredients:
- 1 flour
- 1/2 pecans
- 2 powdered sugar
- 1/2 butter
- 8 cream cheese
- 1 powdered sugar
- 1 instant vanilla pudding
- 1 instant chocolate pudding mix
- 1 Cool Whip
Instructions:
1. Mix flour, pecans, 2 tbsp powdered sugar, and butter and spread into 9x13-inch pan.
2. Bake for about 15 minutes at 315°F.
3. Let cool.
4. Mix cream cheese and 1 cup powered sugar.
5. Spread onto first layer.
6. Mix pudding together as per the package instructions and spread onto second layer.
7. Let pudding set up.
8. Add Cool Whip as desired onto pudding layer.
Title: Quick and Easy Apple Tarts
Ingredients:
- 2 phyllo pastry
- 2 butter
- 2 icing sugar
- 1 1/2 brown sugar
- 1/3 lemon juice
- 1 cinnamon
- 1/2 apples
- 3
Instructions:
1. Preheat oven to 400 degrees F.
2. Lay single sheet of phyllo on a cutting board.
3. Brush with half of the butter.
4. Cut crosswise with scissors into three 5-inch wide strips, fold each into thirds to form a square shape.
5. Using scissors, round off corners.
6. Gently mold pastry into muffin cups (use a pan that makes 6 muffins).
7. Repeat with the other sheet of phyllo.
8. Bake for 5 minutes or until golden.
9. Cool slightly and remove from pan.
10. In a nonstick frying pan, combine sugar, lemon juice and cinnamon, cook stirring constantly over medium heat until bubbling.
11. Add apples and cook, stirring frequently, for about 5 minutes until apples are tender.
12. Cool slightly.
13. Carefully spoon apple mixture into shells and sprinkle with almonds then sift the icing sugar on top.
Title: Never-Fail Sponge Cake
Ingredients:
- 6 sugar
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1/4 vanilla
- 1 lemon juice
- 2 water
- 1/3 lemons
- 1 -2 orange zest
- 6 cream of tartar
- 1/2
Instructions:
1. Preheat oven to 325 degrees F.
2. Set oven rack to second-lowest position).
3. Prepare an ungreased tube pan with removable sides.
4. Sift together the flour, baking powder and salt.
5. In a large bowl beat egg yolks until thick and lemon colored (this is important the egg yolks must be thick, the beating time should take about 5 minutes or more).
6. Add in sugar, vanilla and lemon juice; beat until thoroughly blended and no sugar granules remain (about 5 minutes).
7. Add in sifted flour mixture alternately with water; beat until just blended.
8. In a large stainless steel or copper bowl beat room temperature egg whites with cream of tartar until quite stiff; gently fold into the flour mixture.
9. Transfer to the ungreased tube pan.
10. Bake for 55-60 minutes.
11. Immediately turn the pan upside down and cool completely before removing.
Title: Cherry Cakes
Ingredients:
- 1 butter
- 3/4 brown sugar
- 1 flour
- 2 maraschino cherry
Instructions:
1. Cream together butter and brown sugar.
2. Add egg yolk and mix well.
3. Add flour gradually, knead with hands until dough is soft and smooth. Form small balls and place on oiled pan.
4. Put 1/2 cherry in center of each, slightly squashing each ball of dough. Bake at 400F 12 to 15 minutes.
Title: Sunshine Cake
Ingredients:
- 2 oranges
- 2 lemons
- 4 eggs
- 3/4 sugar
- 1 flour
- 3 baking powder
- 1/2 salt
- 2/3 extra virgin olive oil
- 2/3 walnuts
Instructions:
1. simmer fruit in water to cover for 30 minutes; drain and cool.
2. scoop out and discard pulp.
3. puree skins in food processor.
4. In a large bowl, beat eggs and sugar until mixture is pale.
5. Sift together flour, baking powder and salt.
6. Add to egg mixture alternately with olive oil, finishing with flour.
7. fold in walnuts and pureed skins.
8. pour into greased 8" springform pan.
9. bake @ 350 fro 50 minutes.
10. cool on a rack.
Title: Classic Yellow Cake
Ingredients:
- 3 cake flour
- 2 sugar
- 1 baking powder
- 1 salt
- 1 milk
- 1 1/2 eggs
- 4 vanilla
- 1
Instructions:
1. Preheat oven to 350°F Grease and flour 2 9-inch round cake pans. Set aside.
2. Sift flour, sugar, baking powder, and salt in large bowl. Stir to combine.
3. Add oil, milk, eggs, and vanilla. Beat on low speed until combined. Beat on medium speed for 2 minutes, scraping sides of bowl occasionaly.
4. Pour batter Into prepared pans and if necessary spread evenly. Bake at 25-30 minutes or until golden brown and toothpick inserted comes out clean.
5. Cool in pan 10 minutes. Then turn onto wire rack to cool completely.
Title: Thermomix Chocolate Almond Cake (Flourless)
Ingredients:
- 250 dark chocolate
- 250 sugar
- 250 butter
- 250 eggs
- 6 baking powder
- 20
- 1
Instructions:
1. Pre-heat the oven to 350°F.
2. Grind almonds for 5 seconds on speed 6. Transfer to a separate bowl and set aside.
3. Grate chocolate for 5-10 seconds on speed 8. Add to bowl of ground almonds, set aside.
4. Place all remaining ingredients into TM bowl and mix for 20 seconds on speed 7.
5. Through the hole in the lid, add the chocolate and almonds and continue to mix for 30 seconds on speed 6.
6. Put mixture into a lightly greased 22-24cm pan, or large spring form pan lined with baking paper.
7. Bake for approximately 1 hour.
Title: Coconut Sour Cream Bundt Cake With Sugar Icing and Marshmallows
Ingredients:
- 2 white sugar
- 1 eggs
- 5 cake flour
- 2 salt
- 1 baking powder
- 1 sour cream
- 1 1/2 sweetened flaked coconut
- 1 water
- 1 powdered sugar
- 3/4 flaked coconut
- 2 1/3 mini marshmallows
- 1 1/2
- 3/4
Instructions:
1. Preheat oven to 350°F.
2. Spray Bundt pan with non-stick baking spray.
3. In a mixing bowl sift together: flour, baking powder and salt; set aside.
4. Cream together ( using the Kitchen-aid) sugar, Crisco, eggs and coconut extract.
5. Add to egg mixture flour mix alternating with sour cream- use Kitchen-aid mixer on medium.
6. Turn mixer to low and mix in coconut.
7. Spoon into bundt pan.
8. Bake for 40 minutes or until toothpick comes out clean/top is brown--don't overbake.
9. Take bundt pan with cake out of oven and set aside for 10 minutes.
10. Make glaze- mix water, powdered sugar and coconut extract into saucepan over medium high flame- whisk constantly until sugar is dissolved then set aside.
11. Poke holes in cake bottom and 1/3 of glaze into holes.
12. Invert bundt pan onto plate, pour glaze over top then garnish with coconut (toasted) and mini marshmallows.
13. Let cool completely before cutting.
Title: Vegan Double Chocolate Kahlua Cookies
Ingredients:
- 2 whole wheat pastry flour
- 2/3 baking soda
- 1 salt
- 1/2 canola oil
- 2/3 sugar
- 1 1/2 flax seeds
- 4 soymilk
- 1/4 Kahlua
- 1/4 pure vanilla extract
- 2 semisweet vegan chocolate chips
- 1/2 walnuts
- 3/4
Instructions:
1. Preheat oven to 350.
2. In a large bowl, mix sugar and oil. Add flaxseeds, soy (creamer or milk), vanilla, almond extract, and mix well.
3. In a separate bowl, sift together flour, cocoa, baking soda, and salt.
4. Fold the dry ingredients into the wet a ¼ cup at a time until dough forms. Add chocolate and walnuts (optional), best to use your hands for even distribution.
5. Roll dough into 1-inch balls and flatten into disks. Place the disks 1-inch apart on a lined cookie sheet.
6. Bake for 10 minutes, remove from oven and let cool for about 5 minutes on the cookie sheet before transferring them to a wire rack or countertop to cool completely.
7. ENJOY!
Title: Mini Orange Poppy Seed Pancakes
Ingredients:
- 1 self-raising flour
- 1/4 caster sugar
- 1 poppy seed
- 2/3 milk
- 1 butter
- 15 orange zest
- 2 ricotta cheese
- 250 honey
- 2 oranges
- 1/4
- 2
Instructions:
1. Sift flour into a medium bowl and stir in sugar and poppy seeds and then make a well at the centre.
2. Whisk in milk, egg yolk, butter and zest in a medium jug and then pour into flour mix and whisk until mix is just combined.
3. Heat a large non-stick frying pan over moderately low heat and brush with a little extra butter to grease and wipe excess with a paper towel.
4. For each pancake, spoon 1 tablespoon of batter into pan and cook for 1 to 1 1/2 minutes or until golden and cooked and transfer to a heatproof plate, cover with foil to keep warm.
5. Using an electric mixer, beat ricotta, honey and cream in a small bowl until creamy.
6. Serve pancake topped with ricotta cream and orange segments and drizzle with extra honey.
Title: Banana Cream Cake
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 3 eggs
- 2 bananas
- 1 vanilla extract
- 2 1/4 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/4 buttermilk
- 2 whole buttermilk
- 1 banana cream instant pudding
- 2 milk
- 1 frozen non-dairy topping
- chocolate
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a 13x9-inch baking pan.
3. In a large bowl, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in bananas and vanilla.
4. In a medium bowl, combine flour, baking powder, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Pour batter into prepared pan. Bake for 35 minutes, or until a wooden pick inserted in center comes out clean.
5. Let cool for 10 minutes. With the handle of a wooden spoon, poke holes halfway through cake in half-inch intervals.
6. In a medium bowl, combine pudding mix and milk. Whisk until smooth and slightly thickened, about 2 minutes. Pour over top of cake. Loosely cover cake and refrigerate for 2 to 4 hours.
7. Spread whipped topping over top of cake; sprinkle with grated chocolate, if desired. Cut into squares to serve.
8. Paula's Pointers:
9. Use very ripe bananas for best flavor.
10. Be sure to allow chilling time after topped with pudding--it needs at least 2 hours to set.
11. Allow frozen nondairy whipped topping to thaw in refrigerator overnight before using. That ensures it will spread smoothly over cake.
Title: Italian Creme Cake
Ingredients:
- 2 sugar
- 1/2 butter
- 1/2 - 1 eggs
- 5 baking soda
- 1 buttermilk
- 1 flour
- 2 coconut
- 2 pecans
- 1 vanilla
- 1 cream cheese
- 8 butter
- 1/2 - 1 powdered sugar
- 1 pecans
- 1 vanilla
- 1
Instructions:
1. Mix everything for frosting together until creamy.
2. -------CAKE-------------.
3. Creme together sugar, crisco, butter, and egg yolks, add one at a time, beating well after each.
4. Add soda to buttermilk then add alternately with flour, buttermilk, flour, etc.
5. Beat egg whites until stiff peaks form then fold into cake batter.
6. LAST, add coconut, pecans, and vanilla.
7. BAKE 350F degrees for 35-40 MINUTES.
Title: Tea Fruitcake Recipe Courtesy of Lynn Kearney
Ingredients:
- 1 golden raisin
- 1 dried currant
- 3/4 dried cherries
- 3/4 walnuts
- 1 1/2 lemon, zest of
- 1 brandy
- 3/4 unsalted butter
- 1 brown sugar
- 1 eggs
- 2 all-purpose flour
- 2 salt
- 1/2 baking powder
- 1 ground cinnamon
- 1 allspice
- 1/2 ground nutmeg
- 1/4 brandy
- 3/4
- 1/2
Instructions:
1. In a medium bowl mix together the fruit, walnuts, lemon zest and brandy. Cover and allow to macerate in the refrigerator for at least 24 hours or up to 7 days, stirring occasionally. Drain off any excess liquid before making batter.
2. Preheat oven to 350 degrees. Butter and flour 2 9"x5" loaf pans.
3. In a large mixing bowl cream the butter and brown sugar until light and fluffy. Add eggs one at a time and beat well.
4. Sift together the dry ingredients and toss 1/2 c of this mixture with the fruit. This will help to "suspend" the fruit evenly throughout the loaf.
5. Add the remainder of the dry mix in two batches to the butter mixture, alternating with the orange juice and brandy.
6. Beat until incorporated. Fold in the floured fruit and nuts.
7. Spoon batter evenly between the 2 loaf pans.
8. Bake 1 hour and 15 min up to 1 hr and 30 minute or until a toothpick comes out clean.
9. Cool 5 min in pan then turn out gently and cool on a rack.
10. Can be wrapped and frozen whole or in slices.
Title: White Chocolate Strawberry Mousse
Ingredients:
- 20 white chocolate
- 1 fresh strawberries
- 1/2 heavy whipping cream
- 2
- 6
Instructions:
1. Melt chocolate in the top of a double boiler; set aside.
2. Puree the strawberries; strain and reserve the juice.
3. Place the berries in a saucepan, add the jam and cook over medium-low heat until strawberries thicken.
4. Remove from heat and cool slightly.
5. Fold strawberries into melted white chocolate.
6. Fold in whipped cream.
7. Fold in egg whites.
Title: Raisin Cake
Ingredients:
- 200 butter
- 3/4 sugar
- 3 self raising flour
- 1/2 raisins
- 1 1/4 milk
- 4 eggs
Instructions:
1. Mix butter and sugar until light and fluffy.
2. Beat the eggs until it bubbles and then pour to big bowl.
3. Add flour and milk and mix thoroughly.
4. Add raisins.
5. Bake for 350 degrees for 30 minutes.
6. Cool and serve.