lumicero/recipes-ing2inst huggingface dataset:
Title: Sour Cream Coffeecake Loaves
Ingredients:
- 1 eggs
- 3 sour cream
- 1 1/2 firm butter
- 1/3 brown sugar
- 1 1/4 walnuts
- 1 1/4 cinnamon
- 1
- 2/3
Instructions:
1. For cake:.
2. Combine eggs and sour cream in mixing bowl.
3. Beat well.
4. Remove 2/3 cup dry cake mix from box and set aside.
5. Dump remainder of box onto the egg mix.
6. Stir by hand till blended.
7. Mixture will be lumpy and thick. That's okay.
8. Spoon out half of batter into two greased loaf pans.
9. Prepare filling and topping:.
10. In small bowl, cut butter into brown sugar and the 2/3 cup reserved cake mix till crumbly.
11. Add nuts and cinnamon.
12. Now add half of this topping to the batter in the pans.
13. Drop remaining batter onto filling in both pans.
14. Now add the balance of the filling over the tops of the loaves.
15. Bake in 350 degree F. oven for 40 to 45 minutes. Makes two 9 x 5 x 3 loaves.
16. Note:.
17. You can also bake this in one 9" x 13" x 2" pan.
Title: Angel Food Cake Dessert
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 1/3 boiling water
- 3/4 cold water
- 1/2 skim milk
- 1 1/2 vanilla instant pudding mix
- 1 1/2 strawberry
- 1
- 2
- 1/2
Instructions:
1. Slice cake into 2 inch slices; arrange slices in an ungreased 13x9x2 dish.
2. With a meat fork, poke holes about 2 inches apart into cake.
3. Prepare Jello; slowly pour gelatin over cake; refrigerate.
4. In a bowl, whisk milk and pudding for 2 minutes. Whisk in extract; let stand for 2 minutes or until soft set.
5. Fold in whipped topping; spread over cake.
6. Garnish with Strawberries and almonds (optional).
7. Cover and Refridgerate until ready to serve.
Title: Karen's Biscotti
Ingredients:
- 1 1/2 flour
- 3/4 sugar
- 3/4 oats
- 2 yellow cornmeal
- 1 baking powder
- 1/2 cinnamon
- 1/2 salt
- 2 eggs
- 1/4 butter
- 1 vanilla
- 3/4 walnuts
Instructions:
1. Heat oven to 350°F.
2. Combine dry ingredients in a large bowl.
3. Beat the eggs with the cooled melted butter and vanilla.
4. Add the nuts.
5. The dough will be sticky. Don't add any more flour. Divide the dough in half.
6. On a floured surface, roll one half into a 13x1 1/2-inch log. Repeat with other half.
7. Bake on a parchment paper lined cookie sheet 25 minutes.
8. Remove to cutting board, carefully, and cool 10 minutes.
9. Cut logs into 1/2-inch slices with serrated knife.
10. With cut side down on sheet, bake 6-8 minutes more per side.
Title: Candy Cane Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 sugar
- 1/4 confectioners' sugar
- 1/2 milk
- 1 egg
- 1 vanilla extract
- 1 all-purpose flour
- 3 1/2 salt
- 1/4
Instructions:
1. In a bowl, cream butter, shortening and sugars.
2. Beat in milk, egg and extracts.
3. Gradually add flour and salt.
4. Set aside half of the dough.
5. Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other.
6. Wrap dough separately in plastic wrap.
7. Refrigerate for 1 hour or until easy to handle.
8. Roll ½ teaspoonfuls of each color of dough in to 3-inch ropes.
9. Place each green rope next to a white rope; press together gently and twist.
10. Repeat with red ropes and remaining white ropes.
11. Place 2 inches apart on ungreased baking sheets.
12. Curve one end, forming a cane.
13. Bake at 350° for 11-13 minutes or until set.
14. Cool for 2 minutes; carefully remove to wire racks.
15. (Recipe courtesy: Taste of Home's Quick Cooking Magazine).
Title: Strawberries and Cream Log
Ingredients:
- 4 eggs
- 1/4 water
- 3/4 granulated sugar
- 1 vanilla extract
- 3/4 cake-and-pastry flour
- 3/4 baking powder
- 1/4 salt
- 1/2 icing sugar
- 1/2 white chocolate
- 1 1/2 strawberries
Instructions:
1. Preheat oven to 375°F Grease a 15x10-inch jelly roll pan. Line with parchment paper and grease the paper.
2. Beat egg yolks, water, sugar and vanilla until light, about 5 minutes. Beat in flour, baking powder and salt.
3. Whip egg whites in a separate bowl, until stiff but not dry. Fold egg whites into batter. Spread batter evenly over prepared pan.
4. Bake in preheated oven 15 minutes, or until cake starts to pull away from pan. immediately dust cake with icing sugar. Invert cake onto tea towel, remove parchment paper. Starting from the shorter side, roll cake in tea towel. Cool on rack.
5. FILLING: Whip cream until it thickens and holds its shape. Fold in cooled white chocolate and strawberries.
6. Unroll cooled cake and spread whipped cream mixture over cake. Roll up cake and refrigerate until ready to eat. Sprinkle with icing sugar before serving.
Title: Simply Pleasing Surprise Cake
Ingredients:
- 1 oleo
- 2
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Open cans of fruit filling and spread in an ungreased 13x9 inch baking pan.
3. Spread the dry cake mix over the top of the fruit filling.
4. Cut oleo into small pieces and scatter over the dry cake mix.
5. Bake at 350F for 50 minutes or until lightly browned.
Title: Guava Turnovers--Easy to Impress--Little Work (Rachael Ray)
Ingredients:
- 2 puff pastry sheets
- 1 cream cheese
- 4 guava paste
- 1 egg
- 1 water
- 1/4 powdered sugar
- 1 milk
- 1/4 vanilla
Instructions:
1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper.
3. Place a 1 foot long sheet of parchment paper on a work surface and place 1 sheet of puff pastry on top.
4. Roll out pastry to 9 1/2" square; cut into 4 smaller squares.
5. Cut cream cheese into 8 equal slices.
6. Cut guava paste into 8 equal slices.
7. Lay 1 piece each of the cream cheese and guave paste diagonally in the center of each pastry square.
8. Mix egg and 1 t water.
9. Brush pastry edges with egg mixture; fold pastry sheet over to form a triangle.
10. Pinch the edges to seal; crimp with a fork.
11. Repeat steps with second pastry sheet.
12. Arrange the turnovers on the baking sheet; brush with egg mixture.
13. Bake until puffy and golden, 15-20 minutes.
14. Transfer to a wire rack and cool for 15 minutes.
15. Meanwhile, stir together the powdered sugar, milk, and vanilla until smooth.
16. Drizzle glaze over cooled turnovers.
Title: Strawberry Cake
Ingredients:
- 1 fresh strawberries
- 4 sugar
- 1/3 milk
- 2 vanilla bean
- 5 cornstarch
- 1 dark rum
- 2 heavy cream
- 1/2
- 2
Instructions:
1. Carefully cut the spongecake into three horizontal layers.
2. Strawberries: Save half of the strawberries for decoration. Cut the other half of the strawberries in small cubes -- an put in a bowl. Mix in the sugar and let it rest until the sugar has dissolved. It should become a little syrupy.
3. Vanilla Custard: Bring the milk, with the vanilla bean added, to a boil. Whisk the egg yolks with the sugar and corn starch. Add 1 tablespoon of water if the mixture becomes too thick. Remove the vanilla bean and then pour the milk over the egg mixture and whisk briskly. Pour the mixture back into the pot. Gently reheat the mixture and continue whisking until it becomes a thick cream. Pour the cream through a sieve and let cool. Whip 2/3 cup of the heavy cream and fold it in the custard.
4. Spread half of the vanilla custard and then half of the strawberry filling on the bottom layer of the sponge cake. Place the second layer on top of this and press gently. Repeat the above process before placing the last layer of sponge cake on top.
5. Tip! If you have extra time on your hands, you may cover the cake in plastic wrap and place it in the refrigerator for 24 hours before decorating. This will give the flavours time to settle a bit and will make a great cake even better!
6. For serving: Whip the remaining cream. Use a pastry bag with a spout to decorate, working it in an upward movement all around the cake. To crown the work add the remaining strawberries on top.
7. A cream and strawberry cake normally doesn’t require any drinks -- except perhaps for coffee. We have however made some suggestions to Tinas lovely cake.
Title: Imbolc Butter Cake
Ingredients:
- 16 butter
- 1/2 eggs
- 4 cream cheese
- 8 powdered sugar
- 16 vanilla
- 1 1/2
Instructions:
1. Preheat oven to 350.
2. Combine cake mix, melted butter and 2 eggs with a fork till moist.
3. Pat the mixture in the bottom of a 9x13-inch pan and slightly up the sides for crust.
4. In a separate bowl, beat cream cheese and powdered sugar together for 3 minutes with an electric mixer on high.
5. Turn to low and add remaining eggs and vanilla.
6. Mix well.
7. Pour over crust and bake 35 to 40 minutes.
8. Sprinkle with powered sugar.
Title: Upside-Down Lime & Mango Syrup Cake
Ingredients:
- 3 mangoes
- 11 unsalted butter
- 3/4 sugar
- 3 eggs
- 1 1/2 self-rising flour
- 1 baking powder
- 2 lime zest
- 1 fresh lime juice
- 1/4 ice cream
- 1/4 fresh lime juice
- 1/4 sugar
Instructions:
1. FOR THE CAKE: Preheat oven to 350 degrees F. Butter a 9-inch springform cake pan.
2. Peel and pit the mangoes. Cut into thin strips. Arrange mango slices on the bottom of the pan, covering it completely.
3. Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, beating well after each addition. Sift together the flour and baking powder and fold into the butter mixture alternately with the lime zest, lime juice and macadamia nuts.
4. Pour the batter over the mango slices. Bake for 50 minutes.
5. Reduce heat to 300 degrees F and bake for 30 minutes more, until a skewer inserted in the middle of the cake comes out clean. Cool in the pan on a rack for 10 minutes.
6. FOR THE SYRUP: Combine the lime juice and sugar in a small nonaluminum saucepan. Stir over low heat until the sugar dissolves. Bring to a boil and boil for 3-4 minutes, until the syrup thickens slightly. Invert the cake onto a serving plate and brush with the lime syrup.
7. Serve immediately with cream or ice cream.
Title: Never Fail Chocolate Souffle
Ingredients:
- 1/3 granulated sugar
- 3 granulated sugar
- 5 bittersweet chocolate
- 3 salt
- 6 butter
- 1/16 cocoa powder
- 3
- 1
Instructions:
1. Preheat oven to 375º F. Liberally butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.
2. In a metal bowl over simmering water, melt chocolate whilst constantly stirring. Once the chocolate is melted, remove the bowl from the heat and stir in the egg yolks one at a time.
3. In the bowl of a standing mixer, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
4. Gently stir 1/3 of the eggs whites into the chocolate mixture. Carefully fold in the remaining egg whites. The chocolate mixture should be full of bubbles, even colored and without egg white streaks.
5. Spoon your soufflé mixture into the prepared ramekins and bake for 12 – 15 minutes until risen with a crusty exterior. Dust with cocoa powder and serve right away.
Title: Butter Nut Crunch
Ingredients:
- 2 butter
- 1/4 brown sugar
- 1/3 old fashioned oats
- 1/4
Instructions:
1. Line a 15x10x1 inch jelly roll pan with aluminum foil. Set aside.
2. Melt butter in 10 inch skillet until sizzling; add brown sugar. Cook, stirring constantly, over medium high heat until bubbling (1 minute). Add almonds and oats; stir. Pour onto prepared pan; cool completely. Break into chunks; store in container with tight fitting lid until ready to use.
Title: Easy Crock Pot Apple Dessert
Ingredients:
- 2 cinnamon
- 1/2 - 1 butter
- 1 walnuts
- 1/2
- 1/3
Instructions:
1. Place pie filling in slow cooker.
2. Sprinkle cinnamon over apples.
3. Combine dry cake mix and butter in a separate bowl (will be crumbly) and drop spoonfuls over filling.
4. Sprinkle with 1/3 cup chopped walnuts if you desire.
5. Cover and cook on low for 3-3/2 hours.
Title: Lost Lemon Cake
Ingredients:
- 2 1/4 cake flour
- 1 1/4 sugar
- 2 baking powder
- 1/2 salt
- 2 butter
- 1/2 milk
- 1 vanilla
- 2 confectioners' sugar
- 1 lemon juice
- 1 lemon rind
- 1/3 butter
- 2 margarine
- 1 lemon, rind of
- 1/2 confectioners' sugar
- 1 lemon juice
- 2 boiling water
- 2
- 4 -5
Instructions:
1. CAKE.
2. Preheat oven to 375 degrees.
3. Sift cake flour before measuring. Stir with sugar, baking powder and salt.
4. Add egg yolks, soft butter or margarine and 2/3 cup of milk.
5. Beat until smooth, about 1 1/2 minutes on medium.
6. Add egg whites, remaining milk and vanilla. Beat another minute until smooth.
7. Spread batter into two 8" greased and floured round layer cake pans and bake for about 25-35 minutes or until a toothpick inserted into center comes out clean.
8. Cool on racks for 10 minutes.
9. Turn out and cool to room temperature before filling and frosting.
10. FILLING.
11. Place all ingredients in a mixing bowl.
12. beat until thick.
13. ICING.
14. Cream butter (or margarine).
15. Add lemon rind.
16. Add half of sugar and beat until smooth.
17. Add remaining sugar and continue beating.
18. Add lemon juice and enough boiling water to make soft icing.
19. Beat well.
20. PREP.
21. When cake is completely cooled, cut each layer in half with bread knife so that you have 4 layers.
22. Place first layer on cake plate, spread with 1/3 filling.
23. Repeat 3 times.
24. Cover with 4th cake layer.
25. Frost top and sides with Icing.
Title: Pear Clafouti
Ingredients:
- 1 unsalted butter
- 1/3 granulated sugar
- 1 granulated sugar
- 3 extra-large eggs
- 6 all-purpose flour
- 1 1/2 heavy cream
- 2 vanilla extract
- 1 lemon zest
- 1/4 salt
- 2 pear brandy
- 2 -3 bartlett pears
- confectioners' sugar
- creme fraiche
Instructions:
1. Preheat the oven to 375 degrees F.
2. Butter a 10" round baking dish and sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
3. Beat the eggs and the 1/3 cup of granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
4. On low speed, mix in the flour, cream, vanilla extract, lemon zest, salt, and pear brandy.
5. Set aside for 10 minutes.
6. Meanwhile, peel, quarter, core, and slice the pears.
7. Arrange the slices in a single layer, slightly fanned out, in the baking dish.
8. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35 to 40 minutes.
9. Serve warm or at room temperature, sprinkled with confectioners' sugar, and creme fraiche.
Title: Warm Praline Filled Gulab Jamuns With Orange & Lemon Sauce
Ingredients:
- 1 sugar
- 1 water
- 250 powdered milk
- 100 powdered milk
- 60 cottage cheese
- 1 flour
- 2 baking soda
- 6 ghee
- 2 sugar
- 2 oranges
- 1 sugar
- 1
- 250 -290
Instructions:
1. Prepare the syrup by mixing water and sugar in a saucepan.
2. Bring this to a boil.
3. Stir and cook this mixture until the syrup is thick.
4. Remove from heat.
5. Keep aside.
6. To make the gulab jamuns, mix all the ingredients mentioned under"For gulab jamuns" in a bowl.
7. Divide this mixture into 12 even-sized balls.
8. Make a depression in each ball.
9. Fill it with a teaspoons of praline.
10. Close and shape into balls once more.
11. Deep fry the balls in ghee till golden brown in colour.
12. Transfer to the hot syrup.
13. Now make the orange and lemon sauce.
14. For this, whisk the egg yolks with the sugar until the mixture is nice and creamy.
15. Take another bowl and in this, whisk the egg whites, one at a time, until stiff.
16. Fold the egg whites into the egg yolk mixture.
17. Mix in the chopped oranges.
18. Add the orange and lemon peel and the lemon juice.
19. Whip the cream.
20. Gently, add it to the mixture and mix well.
21. Chill this prepared orange and lemon sauce.
22. Now, you have to make the toffee glass{sounds wonderful, doesn't it?.
23. }.
24. To make it, spread a sheet of aluminium foil on a flat oven tray.
25. Brush it lightly with oil.
26. Sprinkle sugar evenly all over the foil.
27. Place it under a hot grill for 2 minutes.
28. Keep an eye on it to make sure that the sugar does not burn.
29. The moment you see the sugar has melted and is golden in colour, remove it from the oven.
30. Keep it aside and allow to cool.
31. Break into pcs.
32. and use it to decorate.
33. To serve, pour spoonfuls of the chilled orange and lemon sauce into individual dessert plates.
34. Heat gulab jamuns in the syrup.
35. Remove the gulab jamuns from the syrup with a slotted spoon.
36. Place on a dessert plate.
37. Decorate with the toffee glass and fresh mint leaves.
38. Serve in style and with a sweet smile!
39. Enjoy!
40. Bon Appetit!
Title: Chocolate Covered Tuxedo Strawberries
Ingredients:
- 2 strawberries
- 1 shortening
- 1
Instructions:
1. Wash strawberries and allow to dry 2-3 hrs before dipping.
2. Place 3 or 4 (depending on the amount you are making) almond bark bars in a microwave safe bowl. Microwave for 1 minute, then stir, continue to microwave in 15-30 second intervals until chocolate is melted.
3. Dip strawberries up to leaves by holding stem/leaves, place on wax paper lined cookie sheet.
4. Place strawberries in refrigerator for 15-20 minutes to allow chocolate to harden. For a faster alternative, place in freezer for 2 minutes.
5. Melt 3 or 4 bars or 1/2 to 1 cup chocolate chips and wax in a microwave safe bowl. Microwave for 1 minute, then stir, continue to microwave in 15-30 second intervals until chocolate is melted. (Wax is optional but it gives the finished product a shiny finish rather than a dull finish).
6. Dip strawberries up to leaves on the left and right side, forming a "V" in the center w/ almond bark, by holding stem/leaves, place on wax paper lined cookie sheet.
7. With a toothpick or shishkabob scewer dip end in chocolate and make dots/buttons up the middle of the strawberries.
8. Allow to set up in refrigerator or freezer as instructed above.
9. Serve cold, I put mine on a glass,crystal serving tray.
10. Hints: (Emergency Response Plan) If your chocolate becomes firm in the microwave, add a little bit of shortening or vegetable oil until it
11. softens.
12. Also, make strawberries the day that you are planning to serve them, with the chocolate shell the strawberries can't breathe and will shrivle up.
Title: Yum-Yum Cake
Ingredients:
- 1/2 butter
- 1 flour
- 1 pecans
- 8 cream cheese
- 14 powdered sugar
- 1 instant vanilla pudding
- 2 chocolate instant pudding
- 2 milk
- 5
Instructions:
1. First Layer: Mix Butter, Flour, and Pecans until well blended. Pat in 9x13 inch pan. Bake at 350 degrees for 15 to 20 minutes, until lightly browned. Cool.
2. Second Layer: mix Cream Cheese, 1 cup of Whip Cream, and Powdered Sugar; spread over cool crust.
3. Third Layer: Mix 2 pkg. of Chocolate Pudding and 2 and a half cups of Milk until blended: pour over second layer. Spread evenly.
4. Fourth Layer: Mix 2 pkg. of Vanilla Pudding and 2 and a half cups of Milk until blended, pour over third layer. Spread evenly.
5. Fifth layer: Top with Remaining Whipped Cream.
Title: Spicy Fresh Ginger Cake
Ingredients:
- 120 honey
- 210 black treacle
- 100 white sugar
- 110 sugar
- 240 flour
- 300 ground cinnamon
- 2 ground black pepper
- 1 ground cloves
- 1 beer
- 250 bicarbonate of soda
- 2 fresh ginger
- 120 eggs
- 2
Instructions:
1. Pre-heat your oven to 180C (170C if fan-assisted).
2. In a large bowl, mix the honey, treacle, sugars and vegetable oil.
3. In a separate bowl, mix the flour, cinnamon, pepper and cloves.
4. In a small pan, gently bring the beer to a boil then add the bicarbonate of soda. Pour onto the oil mixture and gently whisk to combine.
5. Continue to whisk, adding the flour mixture a little a time until it's all combined, then whisk in the ginger.
6. Whisk in the two eggs, then pour into a lined and greased cake tin (or use two tins for thinner cakes) and bake for approximately 1 hour, or until a skewer inserted into the centre comes out clean.
7. Allow to sit on a cooling rack for 20 minutes before removing from the tins and paper.
Title: Brigadeirao De Microondas
Ingredients:
- 1 eggs
- 1 butter
- 3 cocoa powder
- 1
Instructions:
1. blend everything together for about 3 minutes.
2. grease with butter a pot of plastic medium sized and pour the batter.
3. Cook in the microwave on full power for 8 minutes.
4. wait 5 minutes to eat after done.
5. Turn onto a plate, put chocolate sprinkles on top and refrigerate.
Title: Chocolate Frosting
Ingredients:
- 1 Cool Whip
- 1/4 confectioners' sugar
- 1 chocolate pudding
- 1 milk
Instructions:
1. Mix pudding mix and sugar together to get out lumps.
2. Add milk and whip together.
3. Mix in the Cool Whip.
4. Put in the fridge to set.
Title: Bananas Bombay
Ingredients:
- 2 -3 bananas
- 1 -2 lemon
- 1/2 orange
- 1/2 vanilla extract
- 2 cinnamon
- 1 rum
- 1/2 brown sugar
- 1 -2 butter
Instructions:
1. in a sauce pan(slightly greased with butter) on medium heat- add in orange juice and brown sugar. Amounts in the recipe are not exact, use to taste. Stir the mixture into a sauce (shouldnt be very thick but not runny).
2. cut bananas into bite size pieces and add to sauce mixture. Coat well.
3. squeeze the juice of the lemon (and orange) into the pan, mix well. Add more sugar if the mixture becomes too runny.
4. add in vanilla, cinnamon and any other spice you would like to add in (I've used nutmeg with peaches before)stir well.
5. add in rum, turn off the kitchen lights and light the bananas (when in doubt, use less rum than needed and repeat process until the desired flavor is obtained).
6. let it burn out (use a metal spoon to slightly stir) and take off heat.
7. serve over vanilla ice cream.
Title: 3 Layer Crunch
Ingredients:
- 12 creamy peanut butter
- 1
- 4
- 12
Instructions:
1. In a medium pan, melt butterscotch chips, then add the peanut butter and stir until blended. Add Rice Krisipies to the pan and stir. Pour half of the mixture into an 8" x 8" pan.
2. Melt semi sweet chocolate in microwave and spread over the mixture in the pan.
3. Pour remaining Rice Krispie mixture into the pan and place in refrigerator for about 1 hour, until firm.
Title: Soft Peanut-Butter Cookies
Ingredients:
- 1/2 butter
- 1/4 peanut butter
- 1 brown sugar
- 1 1/2 white sugar
- 3/4 eggs
- 2 vanilla
- 1 1/2 all-purpose flour
- 2 baking soda
- 3/4 baking powder
- 3/4 salt
- 3/4 oatmeal
- 1
Instructions:
1. Whip butter, Crisco, peanut butter, brown sugar and white sugar until creamy.
2. Add eggs and vanilla.
3. Combine dry ingredients, except oatmeal and add to creamed mixture. Mix well; then add oatmeal, last.
4. Roll into balls; put about 2 inches apart on cookie sheets. Bake at 350 ° for 9-11 minutes.
Title: Pumpkin Squares from Maureen Ambrico
Ingredients:
- 1 pumpkin
- 2 1/2 evaporated milk
- 2 sugar
- 1 flour
- 1/2 margarine
- 3 eggs
- 1 vanilla
- 1/2 nutmeg
- 1/2 cinnamon
- 1/4 baking soda
Instructions:
1. Preheat oven to 450.
2. Grease 9x 13 pan.
3. Beat everything together.
4. Pour into pan.
5. Bake 30-35 minutes until center tests clean with knife or toothpick.
Title: Californian Apple Crunch
Ingredients:
- 1 pie apples
- 125 butter
- 3 brown sugar
- 3 coconut
- 2 cinnamon
- 1
Instructions:
1. Place pie apple in a shallow casserole dish.
2. Sprinkle evenly with dry cake mix.
3. Layer sliced butter over cake mix.
4. Cover completely.
5. Combine last 4 ingredients and sprinkle over sliced butter.
6. Cook for 7 minutes on HIGH.
7. Serve warm with whipped cream.
Title: Crunchy, Chewy Flax & Almond Macaroons (Egg-Free)
Ingredients:
- 7 ground flax seed
- 21 water
- 1 1/2 sugar
- 5 hot water
- 2 1/3 flour
- 1 baking powder
- 1 1/2
- 10
Instructions:
1. Whisk the first two ingredients together in a bowl and let stand at least 2-3 minutes before use.
2. Using a hand mixer, beat the sugar & 5 T. hot water together in a large bowl for 2-3 minutes (to allow some of the sugar to "melt").
3. Gradually add the flax mixture and all the rest of the ingredients. Mix well.
4. If making as biscotti or chewy bars, grease and flour an 8x11" baking tin (as per kokeshi doll below) or a 10" round springform pan before adding the dough. Bake at 350F for 40 minutes. Remove promptly to a wire rack.
5. If making as cookies or macaroons, grease and flour a cookie sheet before placing 1" balls of dough approximately 1 1/2 inches apart. Bake at 350F for 25-30 minutes. Remove promptly to a wire rack.
6. NB If you want these to be chewy, do not allow them to brown at the edges. Otherwise they will be as hard as hockey pucks!
7. PS I preferred using my Bosch Kitchen Machine (the large bowl & dough hooks) to a hand mixer for this heavy batter.