lumicero/recipes-ing2inst huggingface dataset:
Title: My Favorite Vanilla Cheesecake Recipe With Sourcream Topping
Ingredients:
- 1 brown sugar
- 3 unsalted butter
- 4 cream cheese
- 680 granulated sugar
- 1 cornstarch
- 2 sour cream
- 1 eggs
- 3 vanilla extract
- 2 salt
- 1/8 lemon, zest of
- 1/2 sour cream
- 1 granulated sugar
- 2 vanilla extract
- 1/2
Instructions:
1. CRUST:
2. Preheat oven to 350.
3. Grease a cake pan and line with parchment, I prefer using a springform pan.
4. In food processor, mix cookies, brown sugar (if using) and butter. Press mixture into prepared pan in an even layer.
5. Bake for about 12 minutes, until it starts to color.
6. Let cool on a rack.
7. CHEESECAKE:
8. Prepare pan with crust.
9. Preheat oven to 325.
10. In small bowl whisk together sugar and cornstarch.
11. In stand mixer fitted with paddle attachment, beat cream cheese on medium speed for about 1 minute. Scrap down sides and beat for another 30 seconds. Add sugar and cornstach and mix for about 1 minute. Add sour cream and mix until incorporated. Add eggs one at a time, scraping down sides after each. Add vanilla, salt and lemon zest if using. Mix 30 secondes.
12. Bake using water bath method: Pour cheesecake mixture over cooled crust and set in pan that has about 1/4 inch of hot water in it. This helps cheesecake to bake evenly and have a silky texture. Bake for about an hour or until just set in the middle. Remove cake from oven, run a knife around the edges to loosen. IMPORTANT: The pan needs to be wrapped in tinfoil prior to baking to insure no water leaks in, You should also loosley tent the cake with tinfoil and VENT to prevent browning. When done paking allow to cool to room temperature. Refrigerate for at least 3 hours.
13. SOUR CREAM TOPPING:
14. Mix sour cream, sugar and vanilla. Spread mixture over top of freshly baked cheesecake and return to oven for 10 minutes.
Title: Gooey Butter Granny Cake
Ingredients:
- 2 flour
- 1 sugar
- 1 salt
- 1 baking soda
- 1 baking powder
- 2 eggs
- 1 crushed pineapple
- 1/2 brown sugar
- 1/2 evaporated milk
- 1/2 butter
- 1 sugar
- vanilla
Instructions:
1. Beat everything together for 2 minutes, except for the brown sugar and chopped nuts.
2. Pour into a greased and floured 9x13 pan (Absolutely do not line pan with paper!)
3. Sprinkle desired amount of brown sugar and nuts on cake.
4. Make a light layer.
5. Bake 40 minutes at 350 degrees.
6. About 5-10 minutes before cake is done prepare topping.
7. Melt butter and mix with other ingredients.
8. Pour over cake as soon as it comes out of oven.
9. Cool.
10. Store in pan.
Title: Pineapple Drop Cookies
Ingredients:
- 4 all-purpose flour
- 1/2 salt
- 1 baking soda
- 1 butter
- 2 granulated sugar
- 2 eggs
- 1 crushed pineapple
- 1 vanilla extract
- 4 butter
- 1 powdered sugar
Instructions:
1. Preheat oven to 350°F Spray a baking sheet with nonstick cooking spray.
2. To prepare cookies, sift flour, salt and baking soda together and set aside. Beat butter and sugar together until light. Add eggs; beat until well combined. Add pineapple, vanilla and flour mixture. Mix well. Drop by heaping teaspoonfuls on pan. Bake 12 minutes.
3. To prepare glaze, beat butter until smooth. Slowly add powdered sugar and pineapple juice, 1 tablespoon at a time, until mixture is the consistency of a glaze. Spoon over cookies while they’re still warm.
Title: Pots De Creme (Non-Dairy)
Ingredients:
- 1 1/2 soymilk
- 2 eggs
- 2 sugar
- 1/4
Instructions:
1. Heat soy milk to boiling in microwave or on stovetop.
2. In a blender or food processor, combine remaining ingredients. Pour in hot soy milk and blend until smooth, 1 or 2 minutes.
3. Pour into 4 large ramekins (or 6 small ones) and refrigerate for at least 3 hours before serving.
Title: Cherry Jello Cookies (Gift Mix in a Jar)
Ingredients:
- 2 1/2 flour
- 1 salt
- 1 baking powder
- 1 sugar
- 1/2 butter
- 3/4 eggs
- 2 vanilla extract
- 1
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Loosely layer the ingredients in the jar as listed above starting with the flour, salt, baking powder, gelatin and then the sugar - making the layers as level as possible without pressing it down.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. CHERRY JELLO COOKIES GIFT TAG:
6. Additional ingredients to be added by the recipient: 3/4 cup butter, softened, 2 eggs and 1 tsp vanilla extract.
7. COOKIE INSTRUCTIONS:
8. Preheat oven to 375.
9. In a large bowl, blend the butter, eggs and vanilla extract.
10. Add the contents of the jar, and stir until well mixed.
11. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
12. Bake for 10-12 minutes, or until the edges are light brown in color.
13. Allow to cool for 5 minutes on the baking sheet, then transfer to wire racks and cool completely.
14. Serve immediately or store in an airtight container for up to 2 weeks.
Title: Spicy Ginger Cookies
Ingredients:
- 1 white flour
- 1/3 unsweetened coconut
- 1 1/2 oatmeal
- 1 molasses
- 60 butter
- 2 ground ginger
- 2 fresh ginger
- 3 water
- 1/2 five-spice powder
- 1/2 black pepper
Instructions:
1. mix all ingredients together
2. bake it for 15 mins in 425 deggries.
Title: Upside Down Chocolate Chip Cake
Ingredients:
- 1 flour
- 1/2 salt
- 1/2 baking powder
- 1 baking soda
- 6 sugar
- 1 milk
- 1/2 egg
- 1/2 vanilla
- 1/2 butter
- 1 brown sugar
- 1/2 water
- 1/3 - 1/2 ground pecans
- 3
- 1/2
- 4
- 1/2
Instructions:
1. Heat oven to 350°F.
2. Spray 9 inch round cake pan with non stick cooking spray (Pam).
3. Add butter(for the topping) in the cake pan and place in preheated oven until butter has melted (1 minute).
4. Add remaining topping ingredients to pan and set aside. Make sure it is evenly spread over the bottom of the pan.
5. In bowl sift flour, salt baking powder, baking soda, cocoa powder and sugar.
6. In separate bowl whisk together vegetable oil, milk, egg and vanilla.
7. Add to dry ingredients mix well.
8. Add hot coffee mix well.
9. Pour over nut mixture in cake pan.
10. Bake 25-30 minutes or until cake tester comes out clean.
11. Let cool in pan for 5 minutes.
12. Invert on to cake plate add milk chocolate chips, while cake is still warm so they melt a bit.
Title: Rhubarb Pie
Ingredients:
- 4 fresh rhubarb
- 1 frozen rhubarb
- 2 egg
- 3 water
- 1 3/4 flour
- 2 granulated sugar
- 2 butter
Instructions:
1. Mix egg, water, flour, sugar and butter together in a bowl.
2. Add rhubarb to mixture and mix well.
3. Pour filling into a pie crust and top with second pie crust.
4. Cut air vents in top crust.
5. Bake at 500 degrees for 5 minutes, then reduce heat to 400 degrees for 50 to 60 minutes, until it bubbles in the center.
Title: Chocolate Icebox Cake
Ingredients:
- 18 ladyfingers
- 20 marshmallows
- 1 milk
- 1 salt
- 1/8 heavy cream
- 1
Instructions:
1. Line sides and bottom of loaf pan with split ladyfingers, curved sides against the pan.
2. Prepare filling by steaming marshmallows and chocolate with milk and salt in the top of a double boiler until the mixture is soft; blend thoroughly.
3. Remove from heat and chill.
4. When cold, combine with whipped cream.
5. Arrange alternate layers of split ladyfingers and chocolate mixture in the loaf pan.
6. Chill for six hours or more.
7. Turn out onto a chilled plate.
8. Serve with additional whipped cream, if desired.
Title: Red Pudding (Danish)
Ingredients:
- 1 1/2 rhubarb
- 1 water
- 3 sugar
- 1 tapioca
- milk
Instructions:
1. Put rhubarb in a large saucepan; cover with water.
2. Bring to a boil and boil until rhubarb is tender (no cooking time given - maybe 15-20 minutes).
3. Add sugar and food coloring; reduce heat and stir in tapioca, stirring occasionally and cooking slowly until thick.
4. May be served hot or cold with milk or cream.
Title: Lemon Tea Cake
Ingredients:
- 1 self-raising flour
- 1/2 caster sugar
- 60 butter
- 1 egg
- 1/4 lemon juice
- 1/2 caster sugar
- 1 egg
- 60 butter
Instructions:
1. Preheat the oven to 180 C (160 C fan-forced).
2. Grease a deep, 18cm cake pan, and line it with baking paper.
3. Sift flour into a medium sized mixing bowl. Add sugar and rub in the butter until the mix resembles breadcrumbs. Stir in the egg till you have a soft dough.
4. Press 2/3 of this mix into your cake tin - we use the rest later.
5. Lemon filling: Combine all ingredients in a small pan, stiring over a low heat until the mixture thickens and coats the back of a spoon.
6. Strain the lemon filling onto the cake base in the pan, spreading so that it remains about 1cm from the edge. Crumble the remaining dough on top, over the lemon filling.
7. Bake for 30 minutes, or until browned. Cool in pan.
8. Serve sprinkled with icing sugar, or with a scoop of ice-cream.
Title: Armenian Shredded Wheat Dessert
Ingredients:
- 8 -10 milk
- 1/2 brown sugar
- 1 ground walnuts
- 1 honey
- 2 cinnamon
- 1 milk
- butter
Instructions:
1. Preheat to 350.
2. Butter a 9x13 dish.
3. Pour some milk in a bowl. Dip both sides of each shredded wheat square in the milk. Open each square in half and place in dish.
4. Sprinkle over shredded wheat the sugar, ground walnut, honey and cinnamon.
5. Pour milk over and dot with desired amount of butter.
6. Bake for 30 minute.
Title: Pedhas
Ingredients:
- 500 confectioners' sugar
- 300 cardamom powder
- 2 -3 pistachios
- 1/2
- 8 -10
Instructions:
1. First combine khoya and sugar in a sauce pan and heat on low, stirring constantly, until it thickens.
2. When thickened, it should form into a soft mass.
3. Allow it to cool for approximately 10-12 minutes.
4. Next you will add the cardamom powder yellow coloring, and combine very well.
5. Roll a nice amount of dough into a ball (2 inch balls) and press finger into center to make a small well and press 2-3 slices of pistachio in the centers.
6. Use the same process for the remaining dough.
7. ENJOY!
Title: Chocolate-Peanut Butter Cake With Cream Cheese and Butterfinger
Ingredients:
- 2 1/4 heavy whipping cream
- 1/2 golden brown sugar
- 12 chunky peanut butter
- 1/2 all-purpose flour
- 2 1/2 baking powder
- 1 baking soda
- 1 salt
- 1/2 unsalted butter
- 10 chunky peanut butter
- 1/2 golden brown sugar
- 1 eggs
- 4 vanilla extract
- 1 buttermilk
- 1 cream cheese
- 1.5 powdered sugar
- 2 unsalted butter
- 6 vanilla extract
- 1 heavy whipping cream
- 3/4 peanuts
Instructions:
1. FILLING.
2. Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar.
3. Remove from heat.
4. Add chocolate; let stand 1 minute.
5. Whisk until smooth.
6. Whisk in peanut butter.
7. Chill uncovered overnight.
8. CAKE.
9. Preheat oven to 350°F Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides.
10. Line bottoms with parchment paper.
11. Sift first 4 ingredients into medium bowl.
12. Using electric mixer, beat butter and peanut butter in large bowl until blended.
13. Beat in sugar.
14. Beat in eggs, 1 at a time, then vanilla.
15. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 addition.
16. Divide batter among pans and spread evenly.
17. Bake cakes until tester inserted into center comes out clean, about 25 minutes.
18. Cool cakes 5 minutes.
19. Turn out onto racks; peel off parchment.
20. Cool cakes completely.
21. FROSTING.
22. Using electric mixer, beat cream cheese, 1 1/4 cups powdered sugar, butter, and vanilla in large bowl to blend.
23. Whisk whipping cream and 3/4 cup powdered sugar in bowl until mixture holds medium-firm peaks.
24. Fold into cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.
25. PUTTING TOGETHER.
26. Place 1 cake layer, bottom side up, on 9-inch tart pan bottom.
27. Spread with half of filling.
28. Place another layer, bottom side up, on work surface.
29. Spread with remaining filling; place atop first layer.
30. Top with remaining cake layer, bottom side up.
31. Spread frosting over top and sides of cake.
32. DO AHEAD Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 2 hours before continuing. Press candy and peanuts onto top of cake.
Title: Chocolate Cranberry Bars
Ingredients:
- 2 sugar
- 1/2 butter
- 3 sweetened condensed milk
- 2/3 dried sweetened cranberries
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 350. In a medium mixing bowl, combine wafer crumbs, cocoa and sugar; cut in butter until crumbly.
2. Press mixture evenly on bottom and 1/2 inch up sides of ungreased 13x9 inch baking pan. Pour sweetened condensed milk over crumb mixture; sprinkle evenly with dried cranberries, chips and nuts; press down firmly.
3. Bake 25-30 minutes or until lightly browned. Cool completely in pan on wire rack. Cover with foil; let stand fro several hours. Cut into bars. Store covered at room temperature.
Title: Schokoladen Torte (Chocolate Cake)
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1/2 chocolate
- 1/2 butter
- 1 margarine
- 5 sugar
- 1 eggs
- 1/2 - 1 vanilla extract
- 12 confectioners' sugar
- hazelnuts
- berries
Instructions:
1. Place 9-inch springform pan on sheet of wax paper, use pencil to trace around bottom and cut out with scissors.
2. Butter bottom and sides of pan; line bottom of pan with buttered wax paper circle.
3. Preheat oven to 350°F.
4. Sift flour and baking powder into small bowl.
5. Coarsely grate chocolate on piece of wax paper and transfer to top pan of double boiler.
6. Fill bottom pan of double boiler halfway with water; bring to boil over high heat.
7. Reduce heat, set pan with grated chocolate on top of other pan, add butter and stir until melted and smooth (7 to 10 minutes).
8. Add sugar; stir until melted (2 to 3 minutes).
9. Transfer chocolate mixture to large mixing bowl.
10. Using an electric mixer or mixing spoon, add egg yolks, one at a time, beating well after each addition.
11. Add vanilla extract to mixture and mix well.
12. Place egg whites to medium mixing bowl, and using clean dry mixer or whisk, beat until stiff.
13. Using rubber spatula, fold in egg whites with chocolate mixture; transfer to prepared springform pan.
14. Bake for 40 to 50 minutes or until toothpick inserted in centre comes out clean.
15. Cool torte on wire cake rack; remove sides of pan.
16. Place 9-inch lace paper doily on top of cake; sift confectioners' sugar over it; remove doily.
17. Pipe whipped cream dollops around edge of cake top and place a hazelnut or berry in each cream dollop.
18. Serve with extra whipped cream.
Title: Chocolate Delight
Ingredients:
- 1 butter
- 1 Jell-O chocolate pudding and pie filling
- 16 Cool Whip
- 1 powdered sugar
- 8 cream cheese
- 1 1/2 pecans
- 2 flour
Instructions:
1. Preheat oven to 350.
2. Melt the butter and mix with the flour and pecans.
3. Pour mixture into a 9x13x2 baking dish and pat down over the bottom.
4. Bake at 350 for 30 minutes. Then cool.
5. Mix 1/2 of the cool whip, cream cheese and powdered sugar and layer on top of the cooled crust.
6. Top with the already made pie filling as directed on package.
7. Layer on top the other half of the cool whip.
8. Sprinkle a few chopped pecans on top to garnish.
9. Refrigerate till served.
Title: Date Oatmeal Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1 baking powder
- 3/4 baking soda
- 1 cinnamon
- 1/2 salt
- 1 unsalted butter
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 2 rolled oats
- 8 pitted dates
- 1 walnuts
Instructions:
1. Sift together flour, baking powder, baking soda, cinnamon, and salt.
2. In a separate bowl, cream the butter and sugar with an electric mixer until light.
3. Beat in the eggs, one at a time. Add vanilla and blend in flour mixture.
4. Beat in oats, dates, and nuts just until thoroughly blended. Shape into 4 logs about 7 inches long. Wrap in plastic and refrigerate until firm.
5. Adjust rack to lower third of oven and preheat oven to 350 degrees F.
6. Slice each log into 1/8- to 1/4-inch-thick rounds, and place 1 inch apart onto parchment-lined baking sheets.
7. Bake for about 8 minutes, or until cookies are set and light tan on the bottom. Cool on a wire rack.
Title: Very Orange Cake
Ingredients:
- 90 butter
- 2 eggs
- 8 sugar
- 1 flour
- 1/8 baking powder
- 1/4 vanilla extract
- 1 1/2 orange zest
- 1/8 salt
Instructions:
1. Preheat oven at 375°F.
2. Cream the butter and sugar together.
3. Add eggs to the butter mixture one by one and mix well.
4. Add vanilla extract to the mixture.
5. Combine flour, baking powder and salt and then stir into the mixture.
6. And then add orange zest mix well (but not too much).
7. Pour mixture into pan and bake or 22 minutes or until cake test done.
Title: Spicy Pumpkin Butter
Ingredients:
- 1/4 dark brown sugar
- 2 sugar
- 1/4 water
- 1/2 allspice
- 1/4 ginger
- 1/4 ground cloves
- 1/4 nutmeg
- 1/2 cinnamon
- 1 1/2 pumpkin
Instructions:
1. Combine the two sugars, water, allspice, ginger, cloves and cinnamon in a 4-cup glass measure.
2. Microwave on high for 3 minutes, stir.
3. Add pumpkin and microwave on high for 5 minutes.
4. Let cool and refrigerate.
5. This will keep for several weeks in the refrigerator or can be frozen.
6. Note: Use this as you would apple butter, or try adding it to whipped cream and garnish a pumpkin pie.
Title: Cherry Tuiles
Ingredients:
- 1/2 light brown sugar
- 2/3 unsalted butter
- 1/2 light corn syrup
- 1/2 coarse salt
- 1 cake flour
- 2/3
Instructions:
1. Put your cherries in a small bowl and add warm water to cover. Let stand until softened, about 20 minutes. Drain and chop coarsely.
2. Heat brown sugar, butter, corn syrup, ans salt in a saucepan over medium heat, stirring, until sugar dissolves and butter melts, about 5 minutes. Remove from heat.
3. Whisk in flour, then fold in the cherries. Transfer to a small bowl and cover with plastic wrap. Chill 1 hour until firm.
4. Preheat oven to 375. Roll dough into 3/4 inch balls and place on baking sheets lined with parchment paper about 2 inches apart. Flatten slightly.
5. Bake cookies about 7 minutes until golden brown.
6. Let cool on sheets about 10 seconds, then remove cookies with a spatula, then drape over a cannoli mold, narrow rolling pin, or wooden spoon handle to shape. Remove to wire rack to cool completely. If your cookies become too cool before you can shape them you can return them to the oven for about a minute to get them pliable again.
Title: Strawberry Cobbler
Ingredients:
- 1 strawberry
- 1/3 margarine
- 3/4 white sugar
- 1 flour
- 2 baking powder
- 1/4 salt
- 1 cinnamon
- 1 vanilla
- 3/4 milk
Instructions:
1. In a 1 cup measure, put 3 (small-medium) whole strawberries in cup, pour milk to 3/4 cup line, add 1 tsp vanilla; Blend until smooth.
2. Strain milk mixture to remove seeds.
3. (I use the strawberries and milk so the girls would get excited about a pink cake!).
4. Melt margarine in microwave (melt right in you 8x8" square glass baking dish).
5. While margarine is melting, combine flour, sugar, baking powder, salt& cinnamon.
6. Stir in milk mixture until combined.
7. Pour batter over butter (I gently spread it out to the edges).
8. Top with sliced strawberries.
9. Bake at 375F for 45 minutes.
10. Serve warm with vanilla ice cream or cool whip.
11. Even great cool!
Title: Toblerone Chocolate Mousse
Ingredients:
- 1 water
- 1/4 gelatin
- 3 hot water
- 1 1/2 strawberry
- 250
Instructions:
1. Place chocolate and water into a heatproof bowl.
2. Place over a bowl of simmering water.
3. Stir until chocolate melts.
4. Remove from the heat.
5. Allow to slowly cool down to room temperature.
6. Combine the gelatine and hot water.
7. Stir over simmering water until the gelatine dissolves.
8. Stir into chocolate mixture.
9. Gently fold whipped cream into the chocolate mixture.
10. Spoon into serving dishes.
11. Chill 2-3 hours or until firm.
12. Top with extra cream and a sliced strawberry.
Title: Red Velvet Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 salt
- 2 sugar
- 1 butter
- 2 eggs
- 1 cocoa powder
- 2 buttermilk
- 1 vanilla extract
- 1 baking soda
- 1/2 white vinegar
- 1 cream cheese
- 2 butter
- 1 vanilla extract
- 2 confectioners' sugar
- 2
Instructions:
1. Preheat oven to 180°C Grease and lightly flour 2 round 9" cake pans.
2. Sift the flour and salt together a couple of times , set aside. In a bowl beat the butter and sugar until light and fluffy. Add the eggs one at a time. Mix well after each addition.
3. Add the flour mixture to the bowl alternating with the buttermilk, beginning and ending with flour mixture. Blend in vanilla.
4. In a small bowl, mix the red food coloring and the cocoa powder until a paste forms. Add this to the sugar and butter batter and combine well.
5. In another small bowl stir together the baking soda and the vinegar add it to the batter immediately and combine well on medium speed setting until it has a smooth consistency.
6. Pour the batter evenly into the floured pans, level the top of the batter and bake for 25-30 minutes, or until the tooth pick inserted in the center of the cake comes clean. Turn out on wire racks and cool completely.
7. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Gradually add the confectioners sugar and beat until light and fluffy(add little milk if too thick & add sugar if too thin).
8. If your carving the cake and coating it with crumbs, be sure to put the crumbs on when the icing is fresh.
9. For a heart shaped cake as shown, first cut the baked cakes in the shape of a heart(for perfect shape, carve out the heart making use of a paper cut out in the shape of a heart and use it as reference. First draw a circle using the 9 inch round pan used for baking the cake on a piece of paper, draw a heart inside the circle).
10. Place the heart shaped paper on the baked cake and cut out the shape. Crumble the cut off pieces and keep aside.
11. Apply the frosting evenly on the topside of the cake, place the other cake on top and apply the frosting on top and the sides of the cake.
12. Now press the crumbled mixture all over the cake(This is not a pretty job you can clean up later).(Place the cake on the serving dish before decorating).
13. Adjust the quantity of the frosting according to your requirement. I ended up with so much left over frosting.
Title: Sneaky Chef's Fix for Chocolate Cake Mix
Ingredients:
- 3 eggs
- 3/4 water
- 1 wheat germ
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees and spray a cake pan (then lightly flour) or line muffin tin with muffin cups.
2. Mix eggs, Purple Puree, water, and dry ingredients. Mix on low for 30 seconds, then increase to medium for another 2 minutes.
3. Pour batter into cake pan or muffin tins. Bake cake for 33 to 36 minutes or cupcakes for 18 to 21 minutes.
Title: Raspberry Cream Pavlova
Ingredients:
- 3 caster sugar
- 175 vinegar
- 1 cornflour
- 1 fresh raspberries
- 1/2
- 225
Instructions:
1. preheat oven to 150 degrees C.
2. line a baking sheet with silicone paper and mark a 8inch circle on it.
3. whisk the egg whites until they are stiff.
4. then whisk in the sugar 1 teaspoon full at a time, until all added
5. blend the vinegar with the cornflour and whisk in.
6. spread mixture out to cover circle on the silicone paper, building up the sides so they are higher than the centre.
7. place the baking sheet in oven then immediately turn down the heat to 140 degrees C
8. leave to cook for 1 hour.
9. then turn the heat right off but leave pavlova inside until it's completely cold.
10. to serve:.
11. fold together the cream and fruit and pile into the centre of the pavlova.
12. leave to stand in the fridge for about an hour before serving.
Title: Snickerdoodles
Ingredients:
- 1 butter
- 1 margarine
- 1 1/2 sugar
- 2 eggs
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1 salt
- 2 sugar
- 2 cinnamon
Instructions:
1. Cream together butter and margarine. Add 1 1/2 c sugar and cream until fluffy. Add eggs and mix well.
2. Sift together flour, cream of tartar, baking soda, and salt. Add to creamed mixture. Mix thoroughly. Cover and refrigerate overnight.
3. Mix 2 T sugar and cinnamon in a flat bowl or saucer.
4. Roll dough into walnut size balls. Roll balls in cinnamon-sugar mixture. Bake at 375 degrees for 8-10 minutes on cookie sheet that's been greased or covered with parchment paper.
5. Let stand a minute before removing from cookie sheet to a cooling rack.