lumicero/recipes-ing2inst huggingface dataset:
Title: Beachcomber Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 3/4 table salt
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1 unsalted butter
- 1 3/4 light brown sugar
- 2 eggs
- 2 vanilla extract
- 2 old fashioned oats
- 1 unsweetened coconut
- 3/4 pecans
- 3/4
Instructions:
1. Heat the oven to 350 degrees F and arrange a rack in the middle. Place flour, baking powder salt, cinnamon, and nutmeg in a medium bowl and whisk to combine; set aside.
2. Combine butter and sugar in a large bowl and beat over medium speed until mixture resembles wet sand and is airy, about 3 minutes. Add eggs 1 at a time, letting each fully incorporate before adding the next. Add vanilla extract. Reduce speed to low, add flour mixture in 2 parts, and mix until just combined, about 1 minute. Add remaining ingredients and mix until evenly combined.
3. Using a 2-inch ice cream scoop, drop dough onto baking sheets, spaced about 1-inch apart. Bake until cookies are puffed, set, and tops and undersides are golden brown, rotating sheets halfway through, about 18 to 20 minutes. Remove from oven, let cool on sheets 2 minutes, then remove to wire racks to cool completely.
Title: Oreo Crispy Treats
Ingredients:
- 1 butter
- 1/4 mini marshmallows
- 4
Instructions:
1. Melt butter in large pot over medium heat.
2. Crush Oreos into crumbled pieces.
3. Put marshmallows in butter and melt completely.
4. Pour Oreos into marshmallows and stir well.
5. Quickly press into greased 13x9 inch pan.
6. Let sit until cooled.
Title: Incredible Hot Fudge Cake
Ingredients:
- 1 1/2 coffee
- 6 butter
- 2/3 bittersweet chocolate
- 2 brown sugar
- 1/3 granulated sugar
- 1 all-purpose flour
- 3/4 baking powder
- 2 half-and-half
- 1/3 milk
- 1 vanilla
- 1/4 salt
- 1 walnuts
- 1/2
Instructions:
1. Heat oven to 325'.
2. Prepare an 8x8" pan by spraying with non-stick spray.
3. Combine in a microwave bowl:
4. 6 Tbs butter.
5. 1/3 cup cocoa powder.
6. 2 oz bittersweet chocolate.
7. Microwave on high for 20 seconds. Stir well. Return to microwave for additional 10 second increments, stirring often until chocolate is melted and smooth. Set aside to cool.
8. Combine and set aside:
9. 1/3 cup packed light brown sugar.
10. 1/3 cup granulated sugar.
11. 1/3 cup cocoa.
12. Combine and set aside:
13. 3/4 cup all purpose flour.
14. 2 tsp baking powder.
15. Combine in large bowl:
16. 2/3 cup granulated sugar.
17. 1/3 cup half and half or milk.
18. 1 tsp vanilla.
19. 1/4 tsp salt.
20. 1 egg yolk.
21. Stir in melted chocolate mixture. Fold in flour mixture just until combine. Add nuts, if desired. Spread evenly in prepared pan. Spoon sugar/cocoa mixture over batter evenly. DO NOT MIX IN! Pour coffee carefully over the top. DO NOT MIX IN! Place on the middle rack of a 325' oven for 45 minutes. Allow to cool slightly before serving with ice cream or whipped cream.
Title: Christmas Cake
Ingredients:
- 1 eggs
- 3 butter
- 1/3 water
- 1 1/3 sugar
- 2 sour cream
- 1
- 1 1/2
Instructions:
1. Prepare cake mix according to package directions for 2 8 or 9" round layers.
2. Turn out and cool completely.
3. Split each into two layers, for a total of four layers.
4. Combine sugar, sour cream and coconut, stirring until well blended; chill.
5. Reserve 1 cup of sour cream mixture for frosting.
6. Spread remainder between the four cake layers.
7. (Do not overfill or layers will slide.) Combine reserved sour cream mixture with whipped topping, blend well.
8. Frost sides and top of cake with whipped topping mixture.
9. Seal cake in an airtight container and place in refrigerator for 3 days before serving.
Title: Big Fat Oatmeal Raisin Cookies
Ingredients:
- 150 flour
- 1/2 baking soda
- 1 cinnamon
- 1/2 salt
- 125 butter
- 50 sugar
- 1 1/2 honey
- 1 egg
- 150 oatmeal
- 80 raisins
Instructions:
1. In a small bowl mix flour, baking soda, cinnamon and salt.
2. In a big bowl cream butter with sugar. Add egg and honey and beat well.
3. Little by little add the flour mixture. Knead into a dough (should stick together well but still be a bit crumbly).
4. Fold in oatmeal and raisins.
5. Shape the dough into balls of desired size (I make these big and fat as stated above--> balls the size of an egg). Place on a paper-lined baking sheet and flatten lightly.
6. Bake in the preheated oven at 180°C (~350°F) for 15-20 minutes (will vary according to size of your cookies).
Title: Cookie Brittle
Ingredients:
- 2 unsalted butter
- 1 sugar
- 1 kosher salt
- 2 vanilla extract
- 3 flour
- 1 1/4 pecans
- 1 1/4
Instructions:
1. Preheat oven to 375 degrees.
2. Add the butter and sugar to large bowl and, with the electric beaters, blend the two.
3. Blend in salt and vanilla and then slowly blend in the flour.
4. Blend in the nuts and chocolate.
5. Press dough into rimmed baking sheet that has been sprayed with cooking spray.
6. Place sheet on center rack of oven and bake 15-20 minutes, or until evenly browned.
7. You may turn tray halfway through.
8. Remove sheet and let cool to room temperature.
9. At this point brittle can be broken into chunks.
Title: Swedish Christmas Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 2 ground cardamom
- 1/4 fine salt
- 1 unsalted butter
- 1 confectioners' sugar
- 1 egg
- 1 pure vanilla extract
- 1 lemon zest
- pecans
Instructions:
1. Whisk the flour, cardamom, and salt in a bowl.
2. Put the butter and confectioners' sugar in a food processor, and process until smooth.
3. Pulse in the egg, vanilla, and lemon zest until combined. Add the flour mixture and process to make a soft buttery dough.
4. Divide dough in half onto 2 (12-inch long) sheets of plastic wrap, using the plastic, shape into rough logs.
5. Refrigerate the dough logs for 30 minutes until just firm enough to shape into uniform logs, 8-inches long by 2-inches in diameter. Refrigerate until firm, at least 2 hours or overnight.
6. Preheat oven to 325 degrees F.
7. Scatter either the sanding sugars or toasted nuts on a work surface and roll the logs until completely coated.
8. Cut into 1/4-inch thick cookies and space about 1 inch apart on parchment-lined baking sheets.
9. Bake until golden around the edges, about 20 to 25 minutes. Cool cookies on the pan on wire racks. Store in an airtight container at room temperature for up to 2 weeks.
Title: Cocoons
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 1 vanilla extract
- 1 3/4 all-purpose flour
- 1 pecans
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 275.
2. Cream the butter and sugar until smooth.
3. Add vanilla, combine.
4. Add the flour, combine.
5. Mix in the pecans.
6. Scoop out 1 tablespoon of dough, I use a cookie/ice cream scoop, shape into into a cocoon- about 2" by 1/2".
7. Place the cookies on cookies sheet, you can put them fairly close together as they do not rise or spread very much.I always use parchment paper on my cookies sheets.
8. Bake about 45 minutes, you don't really want them to be brown.
9. While the cookies are baking, prepare the powdered sugar. Place some in a large bowl or container, then as you take the cookies out of the oven, layer them with powdered sugar in the bowl I just leave them in the powdered sugar until they cool.
10. Dig them out and tap the sugar off- this is messy but fun- I like a thick layer of sugar on mine and sifting the sugar over the cookies doesn't get them like I want.
11. The ones you don't eat right away keep well in an airtight container.
Title: Greek Custard phyllo triangles
Ingredients:
- 6 eggs
- 1/4 butter
- 1 sugar
- 1 vanilla extract
- 1 milk
- 16 phyllo pastry sheets
- 6 cornstarch
- 1/2 butter
- 1/3 water
- powdered sugar
Instructions:
1. Beat eggs in saucepan; add sugar and blend.
2. Gradually add milk and cook over medium heat, occasionally stirring.
3. Combine cornstarch and water until dissolved.
4. Slowly add to milk mixture as it heats, but before it boils.
5. Cook until mixture thickens and comes to a hard boil.
6. Remove from heat.
7. Add 1/4 cup butter and vanilla.
8. Cut pastry sheets in to thirds and cover pastry with hot melted butter.
9. Place about 1 tablespoon custard filling at bottom left corner of strip and fold the right bottom corner over it into a triangle.
10. Continue folding back and forth into a triangle and cover with butter to end of strip.
11. Place triangles, cut side down, on greased cookie sheet.
12. Brush tops with melted butter and bake at 375 degrees for 35 minutes.
13. Dust with powdered sugar while warm.
Title: Vegan Low Fat Low Sugar Chocolate Cake
Ingredients:
- 1 flour
- 1/3 cocoa powder
- 1 maple syrup
- 1/2 salt
- 1 baking soda
- 1 vinegar
- 1
- 2
- 100
- 1
Instructions:
1. Mix all the dry ingredients together in a mixing bowl.
2. Add the banana, the pineapple juice, maple syrup and salt. Beat well to make a smooth batter.
3. Add the vinegar and stir. It will begin to froth.
4. Pour into an oiled pound loaf tin.
5. Bake at 190 degrees (medium oven) for 20 minutes.
6. Turn out onto a wire rack and leave to cool.
7. Slice the cake lengthways and spread both halves with the yoghurt. Then top one half with the jam. Sandwich back together.
Title: Ambrosia Parfaits
Ingredients:
- 1 Yogurt Cheese
- 1/4 sweetened flaked coconut
- 3 mini marshmallows
- 1/2
Instructions:
1. Mix the yogurt cheese and coconut in a small bowl.
2. Layer with the fruit salad and marshmallows in 4 parfait glasses or water goblets.
Title: Ruth Wall's German Apple Cake
Ingredients:
- 5 cooking apples
- 5 sugar
- 2 cinnamon
- 3 unsifted all-purpose flour
- 2 sugar
- 1/2 salt
- 4 eggs
- 1 vanilla
- 2 baking powder
- 1/3 baking soda
- 1 1/2 powdered sugar
- 1 1/2 butter
- 1 1/2 vanilla
- 2 cinnamon
- 1 1/2 water
- 1/2
- 1 -2
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare a large bundt or tube pan with a light coating of cooking spray.
3. Mix together the apples, sugar and cinnamon and set aside.
4. Add all of the ingredients for the batter to a large bowl and mix at medium speed for one minute. Scrape down the sides of the bowl to make sure all ingredients are being incorporated. Mix for an additional 3 minutes.
5. Pour one third of the batter into the baking pan. Cover with a layer using 1/2 the seasoned apples. Repeat with another 1/3 of batter and the remaining apples. Finish with the final 1/3 of batter.
6. Bake for 90 to 105 minutes. Remove from oven.
7. Cool for 10 minutes then invert onto a serving plate.
8. While the is cooling (10 minutes), combine all ingredients for the glaze. Drizzle on top of the cake.
Title: Peach Fried (or Baked) Pies
Ingredients:
- 2 cinnamon
- 3/4 flour
- 1/4 - 1/2 baking powder
- 3 salt
- 2 butter
- 1 1/2 powdered sugar
- 1/2
- 3/4
Instructions:
1. Combine all filling ingredients; set aside.
2. Combine dry ingredients.
3. Add butter and work with pastry blender or hands until mixture resembles cornmeal.
4. Add ice water; mix lightly to form dough ball.
5. Divide dough into two equal parts.
6. Roll out each portion (on lightly floured board) to 1/16" thick (slightly thicker than a tortilla).
7. Cut dough out in 5" circles using cookie cutter, lid from 1Q plastic container, etc.
8. Each ball of dough should make 3 to 4 circles.
9. Place 1 Tbsp of filling in the center of each dough circle.
10. Fold dough in half over the filling.
11. Seal edges with a bit of water and crimp with fork.
12. Pour 3-4" of canola oil in a deep frying pan.
13. Heat on medium high until a scrap of dough sizzles and bubbles when dropped into oil.
14. Fry a couple of pies at a time, approx 2-3 min/side, until golden brown.
15. Remove to paper-towel lined plate, drain, and sprinkle with powdered sugar if desired.
16. Pies can also be baked in the oven:
17. Grease baking sheet or line with parchment paper; preheat oven to 375°F.
18. Make an egg wash of 2 Tbsp water beaten together with 1 egg.
19. Place pies on the baking sheet and brush tops with egg wash.
20. Bake 15 min or until golden brown; sprinkle with powdered sugar if desired.
Title: Cinnamon Cookies
Ingredients:
- 1 butter
- 1 1/2 white sugar
- 1 egg
- 1 1/2 molasses
- 2 1/4 all-purpose flour
- 1 1/8 baking soda
- 1 ground cinnamon
Instructions:
1. Preheat oven to 350 degrees F (180 degrees C).
2. Cream together butter and sugar.
3. Mix in egg and molasses, blending well.
4. Mix flour, baking soda and cinnamon; add to creamed mixture, mixing well.
5. Drop by teaspoonfuls onto ungreased cookie sheet.
6. Bake for 10 to 12 minutes.
Title: Chocolate Truffle Cake
Ingredients:
- 1 unsalted butter
- 10 eggs
- 5 sugar
- 3 vanilla
- 2 chocolate
- 1/2
Instructions:
1. Melt chocolate and butter in double boiler over gently simmering water; stir until smooth.
2. Pour into large bowl; cool slightly.
3. Preheat oven to 375 degrees.
4. Generously butter 9-inch springform pan.
5. Beat yolks to blend; stir in chocolate mixture.
6. Beat whites to stiff peaks.
7. Gentley fold 1/4 of whites into chocolate mixture to loosen; fold in remaining whites.
8. Pour batter into prepared pan.
9. Bake 12 minutes;do not overbake (cake will be loose).
10. Cool completely in pan.
11. Just before serving, beat cream,sugar and vanilla to stiff peaks.
12. Spoon over cake in pan, smoothing top.
13. Remove from springform, sprinkle with grated chocolate and serve.
Title: Peanut Butter Chocolate Chunk Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1 creamy peanut butter
- 3/4 chunky peanut butter
- 2/3 butter
- 1/3 margarine
- 1 brown sugar
- 2 white sugar
- 1 3/4 vanilla extract
- 3/4 eggs
- peanuts
Instructions:
1. Preheat oven to 350°F Combine flour, baking soda and salt in small bowl.
2. Beat peanut butter, butter, sugars, and vanilla in a large mixing bowl until creamy.
3. Beat in eggs.
4. Gradually beat in flour mixture.
5. Stir in chocolate chips and peanuts.
6. Drop by rounded tablespoon onto ungreased baking sheets, press down slightly.
7. Bake for 9-12 minutes or until golden brown.
8. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Title: Creamy Cherry Rice Layer Dessert (No-Bake)
Ingredients:
- 3 cooked long-grain rice
- 1/2 pecans
- 1 cream cheese
- 1 cherry pie filling
- 1 icing sugar
- 1 Cool Whip Topping
- 1 instant coconut cream pudding mix
- 3 vanilla instant pudding mix
- 1 milk
- flaked coconut
Instructions:
1. In a bowl, combine the cooked rice, pecans and a third of the cream cheese; mix well.
2. Spread into the bottom of a greased 13 x 9-inch baking pan.
3. Refrigerate for 30 minutes.
4. Remove from the fridge; spread with pie filling.
5. Refrigerate for another 15 minutes.
6. In a bowl, combine the icing sugar and the remaining cream cheese, fold in half of the thawed whipped topping.
7. Remove frome the fridge: spread over the pie filling.
8. Refrigerate for another 30 minutes.
9. Meanwhile, in a mixing bowl, beat the instant pudding mix with the 3 cups cold milk for 2 minutes, or until thickened.
10. Remove from the fridge; immediately, gently pour the pudding over the whipped topping; refrigerate for another 30 minutes.
11. Remove from the fridge; spread with the remaining whipped topping.
12. Sprinkle with toasted coconut-- DELICIOUS!
Title: Cookie Dough Cobbler
Ingredients:
- 1 1/2 blackberries
- 1 1/2 blueberries
- 1 1/2 raspberries
- 1 1/2 strawberries
- 2 cornstarch
- 1/2 granulated sugar
- 1/2 unsalted butter
- 1 egg
- 1 vanilla
- 1/4 cinnamon
- 1 nutmeg
- 3/4 all-purpose flour
- 1/2 baking powder
- 1/8 salt
- 2 chocolate chips
Instructions:
1. Measure the berries into an 8-inch square or round baking dish that holds 8 cups.
2. Sprinkle with the cornstarch and 2 tablespoons of sugar. Toss well to coat the berries.
3. Preheat the oven to 350°F.
4. Place the butter and remaining 1/3 cup sugar into a mixing bowl.
5. Beat by hand or with an electric mixer just until blended.
6. Do not whip the mixture.
7. Add the egg, vanilla, cinnamon and nutmeg; blend well.
8. In a small bowl, mix the flour, baking powder and salt using a fork.
9. Stir into the butter mixture and blend just until the flour is moistened.
10. Stir in the chocolate chips.
11. Using a tablespoon, drop the cookie mixture over the berries in the dish.
12. Do not completely cover the berries.
13. Do not smooth the top.
14. Bake in the centre of the preheated oven until golden and bubbly, about 45 minutes.
15. Serve hot or cold with vanilla ice cream or frozen yogurt.
Title: Rice Pudding (Light) Without Raisins
Ingredients:
- 1 white rice
- 2 warm water
- 1 2/3 brown sugar
- 1 ground cinnamon
- 1 kosher salt
- 1/4 light butter
- 2 vanilla extract
- 2
- 1
Instructions:
1. Bring two cups of water to a boil. Stir in rice and reduce heat to Low. Simmer for 20 minutes, covered, stirring occasionally until the water is absorbed.
2. Stir half-and-half, brown sugar, cinnamon, and salt into the cooked rice. Cook on medium heat, stirring frequently to prevent sticking and clumping. Continue for about 15 minutes, until thick and creamy.
3. Stir in egg cook for another 5 minutes.
4. Remove from heat and stir in butter and vanilla extract.
Title: Chocolate Caramel Cookie Bites
Ingredients:
- 3 all-purpose flour
- 1 salt
- 1/2 baking powder
- 1 unsalted butter
- 1 1/2 granulated sugar
- 2 eggs
- 1 vanilla extract
- 2/3 turbinado sugar
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Whisk dry flour, salt and baking powder in bowl and set aside.
3. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth.
4. Wrap dough ball in plastic and chill for at least one hour.
5. Roll out cookie dough on floured counter.
6. Cut into roughly 1 1/2 – 2 inch diameter circles or squares (the shape and precision of the cut section doesn’t really matter since you will be wrapping it around the caramel anyway), brushing extra deposits of flour off the top.
7. Roll the dough around an unwrapped caramel.
8. Roll the dough back and forth in your hands until it forms a smooth ball.
9. Roll the ball in a bowl turbinado sugar, pressing slightly to coat with sugar.
10. Bake on a parchment-lined baking sheet for 10-12 minutes until the cookies are firm.
11. Transfer to a wire rack to cool.
12. Note: These are best served fresh from the oven or slightly reheated (a quick zap in the microwave will do the trick). This warms the caramel up, making it gooey and delicious. Served at room temperature they are still yummy but the caramels are chewier.
Title: Quick Chocolate Cherry Bars
Ingredients:
- 1 cherry pie filling
- 1 -21 eggs
- 1 water
- 2
- 1/4
- 1
Instructions:
1. Combine almond extract, eggs and water. Stir into cake mix. Gently stir in pie filling. Pour mixture into a greased and floured, 9×13 inch pan.
2. Bake at 350° for 35-40 minutes.
3. Cool completely before frosting.
Title: Chewy Chocolate Surprise Cookies
Ingredients:
- 1 butter
- 1 1/4 sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla
- 2 1/4 flour
- 3/4 cocoa powder
- 1 baking soda
- 40
Instructions:
1. In bowl, beat butter and both sugars until light. Beat in eggs and vanilla until smooth.
2. In another large bowl, combine flour, cocoa and baking soda. Stir in sugar and egg mixture until it becomes soft dough. Let sit for ½ hour in fridge if possible.
3. Place remaining sugar on plate.
4. Divide dough into 4 parts.
5. Place one tablespoon of dough in palm of hand. Press into flat circle and place one Rollo in centre. Bring up sides of dough to cover Rollo completely. Roll between palms to make a ball. Roll ball in sugar until covered.
6. Place on ungreased cookie sheet. Bake for 10 minutes in 350 degrees oven or until tops are cracked and firm.
7. *** You may need to play with the exact temperature - they key is to make sure they do not brown on the bottom, so check and adjust after the first batch. I've also found that they come out a bit better if they are cooked in single batches.
8. Let sit on baking sheet 3-4 minutes before removing to rack.
Title: Green Tea Pudding
Ingredients:
- 1 vanilla instant pudding mix
- 2 milk
- 1
Instructions:
1. Pour instant pudding mix into a bowl, add green tea powder and mix well. Add milk and continue according to package directions. I find that it takes 2 minutes for the pudding to set.
2. I know it's more of an idea than a recipe, but it tastes good when you get tired of regular pudding!
Title: Double Scotch Caramel Affogato
Ingredients:
- 3 sugar
- 1 kosher salt
- 1 unsalted butter
- 4 heavy cream
- 1/2 vanilla ice cream
- 4
- 6
Instructions:
1. Swirl Scotch, sugar and salt in a medium heavy saucepan to combine. Heat on medium-high for 30 seconds, you should start to smell the alcohol vapor; using a stick lighter or long match, ignite the alcohol. Continue cooking, flames will be small at first and grow as the mixture heats but will die out completely after about 2 minutes.
2. Boil sugar mixture, swirling occasionally (do not stir or crystals may form and result in a grainy caramel), until the edges start to turn golden, about 7-9 minutes. Keep swirling to mix the lighter and darker colors until the caramel is amber, another 2–3 minutes. Watch closely because the caramel can darken and burn quickly.
3. As soon as it reaches amber, remove from heat, add butter and continue to swirl to melt the butter and to stop the caramel from getting any darker; butter will make the caramel bubble vigorously so be careful. When the butter is completely melted, swirl in heavy cream. Stir (it’s ok to stir at this point) until cream is completely incorporated and caramel is smooth and no streaks of cream remain. Let cool, caramel will thicken as it sits.
4. Divide ice cream among 12 highball glasses or bowls. Pour 1/2 shot of espresso over each and top with a drizzle of caramel.
5. Do ahead: Caramel can be made 1 month ahead, store in an airtight container and chill. Reheat gently before using.
Title: Lemon Blueberry Trifle (Sugar Free)
Ingredients:
- 1 lemon
- 1 milk
- 1 1/2 sour cream
- 1 instant lemon pudding
- 1 blueberries
- 2
- 1
Instructions:
1. Cut pound cake into cubes and place in large colander. Sprinkle juice from 1 lemon over cake. Toss gently.
2. In separate bowl combine milk, sour cream and half of whipped topping, whisk until smooth. Add pudding and whisk until pudding begins to thicken.
3. Set 10 blueberries aside for garnish (optional). Place 1/3 of cake in bottom of bowl(glass bowl make a pretty presentation). Top with 1/3 of blueberries. Then top with 1/3 of the pudding mixture and spread evenly. Repeat layers 1-2 more times.
4. You can decorate the top with remaining whipped cream and reserved berries if you would like.
Title: Cherry Coconut Dream Cake
Ingredients:
- 3/4 cake flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 sugar
- 1 1/3 butter
- 6 eggs
- 3 buttermilk
- 1/2 heavy cream
- 1 1/2 sugar
- 2 cherry pie filling
- 1/4 flaked coconut
- 1/2
- 21
- 1
Instructions:
1. Preheat over to 350 degrees. Coat two 9inch round cake pans with cooking spray.
2. Mix flour, baking powder, baking soda, salt.
3. At medium-high speed beat sugar with butter until fluffy, 2 minute Beat in eggs and extract. At low speed alternately beat in flour mixture and buttermilk, starting and ending with flour mixture. Stir in ground almonds. Bake 25 minute Cool 10 minute Remove from pans and cool completely.
4. At high speed beat cream with sugar until stiff peaks form, 2-3 minute Place 1 cake layer on serving plate; spread with 1/4 cup jam. Spoon pie filling over jam. Spread remaining cake layer with remaining jam; place jam side down over cherry filling.
5. Transfer 1 cup whipped cream to pastry bag fitted with large star tip. Spread top and side of cake with remaining whipped cream. Gently press coconut onto side of cake. Pipe rosettes onto top of cake. Garnish with maraschino cherries, if desired.
Title: Chocolate Chippers (Cookies)
Ingredients:
- 125 butter
- 100 brown sugar
- 100 caster sugar
- 1 egg
- 2 vanilla essence
- 270 self-raising flour
- 1/2 salt
- 200 -250
Instructions:
1. Preheat oven to 180°C.
2. Line 2 large baking trays with baking paper.
3. Place butter and sugar in bowl and, using an electric beater beat for 3 minutes or until light and fluffy.
4. Add egg and vanilla and beat till well combined.
5. Add flour, salt and chocolate also add nuts now is using. Mix well until combined.
6. Taking heaped teaspoonfuls roll into balls and flatten slightly between palm of hands.
7. Place on prepared tray 5cm apart and bake for 10-15 minutes or until golden around the edges.
8. Remove from oven and cool for a few minutes on tray before removing to cooling racks.