lumicero/recipes-ing2inst huggingface dataset:
Title: Cocoa-Pecan Crescents
Ingredients:
- 1 butter
- 2/3 margarine
- 1 1/2 sugar
- 1 3/4 vanilla extract
- 1/3 all-purpose flour
- 1/8 salt
- 1 1/2 ground pecans
- confectioners' sugar
Instructions:
1. In a large bowl, with electric mixer, beat butter, sugar and vanilla until light and fluffy.
2. Stir together flour, cocoa and salt; gradually add to butter mixture, blending well.
3. Stir in pecans.
4. Cover; refrigerate dough 1 hour, or until firm enough to handle.
5. Preheat oven to 375°.
6. For each cookie, shape scant 1 tablespoon dough into log about 2 ½ inches long; place on ungreased cookie sheet.
7. Shape each log into crescent shape, tapering ends.
8. Bake 13-15 minutes, or until set.
9. Cool slightly; remove from cookie sheet to wire rack.
10. Cool completely.
11. Roll in confectioner<U+0092>s sugar.
Title: Smores Cookies
Ingredients:
- 11 butter
- 1 brown sugar
- 1/2 granulated sugar
- 2 eggs
- 1 vanilla
- 1 baking soda
- 1/2 sea salt
- 1 cinnamon
- 2 1/2 flour
- 1/2 marshmallow creme
- 1 graham crackers
- 3
- 2
Instructions:
1. In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
2. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
3. Add the flour mixture to the butter mixer and combine on low speed.
4. Fold in the chocolate chips and marshmallows.
5. Preheat the oven to 375 degrees. Line baking pans with parchment (wax)paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.
6. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
7. Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.
8. Bake for 8 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
9. Bake for an additional 10 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.
Title: Maple and Pumpkin Panna Cotta
Ingredients:
- 1 1/2 fresh ginger
- 1 pumpkin
- 1 agar-agar flakes
- 1 water
- 4 -5 maple syrup
- 1 -2 coconut oil
- 1/4 flaked sea salt
- 1 ground cinnamon
- vanilla extract
- lime juice
Instructions:
1. Peel the ginger and placing it in the freezer to firm up. Fresh ginger will be too fibrous and overpowering.
2. Peel and chop the pumpkin into matchbox sized pieces, toss with olive oil and roast at 400* for 30 minutes.
3. Mash enough pumpkin to make 1 1/2 cups, grate the frozen ginger over it, and set aside.
4. Sprinkle the agar agar into the cold water and bring to a gentle simmer for 4-5 minutes without stirring.
5. Throw everything but the agar agar mix into the blender. Blend on high speed, slowly adding the agar mix until all is smooth.
6. Pour into ramekins, jam jars, or a large serving container and refrigerate until set.
Title: Sugar Bee's Cut out Cookies
Ingredients:
- 4 oleo
- 1 powdered sugar
- 4 eggs
- 1 baking soda
- 1 flour
- 6 1/2 salt
- 1/2 milk
- 4 powdered sugar
- 1 butter
- 1 milk
- 3
- 1
Instructions:
1. Mix all ingredients together. Chill overnight in refrigerator. Roll out to 1/4 inch thickness and cut out. Bake at 350 on ungreased cookie sheet. Bake 4-6 minutes or until bottoms are slightly golden brown.
2. After coooling, ice.
Title: Glazed Lemon Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1 lemon zest
- 1/2 butter
- 1 granulated sugar
- 1 egg
- 1 pure vanilla extract
- 2 confectioners' sugar
- 2 lemon zest
- 1/3 fresh lemon juice
Instructions:
1. Ingredients list includes cookies and glaze. THe last three items listed are for the glaze.
2. Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and granulated sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
3. Drop dough by heaping tablespoons, 1 inch apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with Lemon Glaze and let set, about 1 hour.
4. Glaze: In a medium bowl, whisk together 2 cups confectioners' sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.
Title: Sticky Toffee Pudding With Toffee Sauce
Ingredients:
- 600 water
- 400 pitted dates
- 115 butter
- 350 dark muscovado sugar
- 4 eggs
- 1 bicarbonate of soda
- 400 self-raising flour
- 1 vanilla extract
- 1 treacle
- 1 golden syrup
- 500 demerara sugar
- 175 butter
- 175 golden syrup
- 1 black treacle
- 1
Instructions:
1. Preheat the oven to 190°C/gas 5. Line a roasting pan with baking parchment.
2. Bring the water to the boil in a saucepan. Remove from the heat, add the dates and leave to soak for about 10 minutes.
3. Put the butter and sugar in a large bowl and beat together until smooth.
4. Stir in the syrup and treacle, then the flour, mixing well.
5. Break the eggs one by one into the bowl, stirring well after each addition.
6. Stir the vanilla extract into the date mixture. Blend with a stick blender until thick and soupy.
7. Add the bicarbonate of soda to the date mix, then pour this mixture into the flour mixture. Beat well to blend.
8. Pour the mixture into the prepared pan. Put in the oven immediately, and bake for 35-40 minutes until well-risen and springy.
9. To make the sauce, put the cream in a saucepan and heat gently. Add the sugar and butter and whisk until melted. Whisk in the syrup and treacle.
10. Serve the pudding in bowls with the sauce poured over the top.
Title: Red Wine Cake
Ingredients:
- 1 instant vanilla pudding
- 1 red wine
- 1 1/2 eggs
- 1/2 powdered sugar
- 4 red wine
- 4
- 4 -6
Instructions:
1. Mix cake mix then bake according to cake mix instructions.
2. For the glaze, mix together in a bowl then pour over warm cake and serve.
Title: Pineapple Cool Whip Frosting
Ingredients:
- 1 crushed pineapple
- 1 instant vanilla pudding
- 32 Cool Whip
Instructions:
1. drain pineapple juice.
2. prepare pudding according to package direction using skim or low-fat milk if you prefer.
3. fold all ingredients together.
4. frost cake and chill.
5. enjoy.
Title: Coconut Pound Cake
Ingredients:
- 1 coconut cream pudding mix
- 1 instant vanilla pudding
- 4 eggs
- 1 water
- 1/3 instant vanilla pudding
- 1
Instructions:
1. Combine cake mix, pudding mix, eggs, water, and oil in large bowl. Blend, then beat at medium speed with electric mixer for 2 minutes. Stir coconut into batter.
2. Pour into a greased and floured tube or Bundt pan. Bake at 350 degrees for 50-55 minutes. Cool.
3. Can also be baked as a layer cake in 2 greased and floured 9 inch pans for 27-32 minutes.
4. Frosting:
5. Combine pineapple and pudding and fold frozen whipped topping into pineapple pudding mixture.
6. Add coconut and nuts.
Title: Light and Tangy Lemon Posset
Ingredients:
- 2 lemons
- 3 caster sugar
- 100 cape gooseberries
- 900
- 90
Instructions:
1. Cut half a lemon into slices. Cut each slice into quarter segments, brush them all over with a little of the egg white and coast in 25g of the caster sugar. Reserve.
2. Finely grate the rind and squeeze the juice of the remaining 1 1/2 lemons. Add to the double cream, then whisk the mixture until it forms soft peaks.
3. Whisk remaining eggs whites until stiff, whisk in remaining caster sugar.
4. Fold egg whites into lemon flavoured cream then very gently fold in 45 ml (3 tablespoons) of the lemon curd, using a metal spoon.
5. Spoon into a serving dish and then decorate with drizzles of the remaining lemon curd and the sugar-coated pieces of lemon. Serve with cape gooseberries, if desired.
Title: Low Calorie Apple Crisp
Ingredients:
- 4 granny smith apples
- 1/4 herbs
- 2 ground cinnamon
- 1/2 all-purpose flour
- 1/4 light brown sugar
- 1/4 margarine
- 1/3
- 1 1/2
Instructions:
1. Preheat oven to 375.
2. For filling, combine cored, peeled and sliced apples with apple juice, Stevia and cinnamon in a large bowl.
3. Spray an 8x8-inch baking pan with cooking spray. Spread apple mixture evenly over bottom of pan.
4. For topping, combine oatmeal, flour, brown sugar and margarine in a medium bowl. Sprinkle oatmeal mixture evenly over the top of apples.
5. Bake for 30-35 minutes or until fruit is tender and topping is golden brown.
Title: Almond Cookies
Ingredients:
- 1 shortening
- 1 sugar
- 1 egg
- 1 flour
- 3 cold water
- 2
- 30
Instructions:
1. Cream together sugar, shortening, egg, extract and water. Mix in flour - the dough will seem quite stiff.
2. Scoop out onto greased cookie sheet and flatten each gently with your palm.
3. Push a whole almond on top of each cookie (I guessed on the almond amount, you may need more or less).
4. Bake at 350* about 10 minutes until golden brown.
Title: Puddin' Head Gingerbread Men
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1 butterscotch pudding mix
- 1 egg
- 1 1/2 flour
- 1/2 baking soda
- 1 1/2 ground ginger
- 1/2 ground cinnamon
- 2 powdered sugar
- 2 water
Instructions:
1. Cream butter, brown sugar and pudding mix.
2. Add egg and beat well.
3. Combine flour, baking soda, ginger and cinnamon; stir into creamed mixture and chill.
4. Roll part of chilled dough out on floured surface to 1/8-inch thickness.
5. Cut with 4-inch gingerbread man cookie cutter.
6. Place on ungreased cookie sheets and bake in 350° oven for 6-8 minutes.
7. Remove from cookie sheet to rack and cool.
8. Mix powdered sugar, lemonade concentrate and enough water to make of spreading consistency.
9. Frost cookies or use pastry tube.
10. Decorate with candies if desired.
Title: Boston Creme Pie in a Jiffy
Ingredients:
- 16 instant vanilla pudding
- 1 milk
- 1 3/4
- 1/2
Instructions:
1. Slice the cake horizontally into three layers.
2. (The best way to do this is by wrapping a piece of thread around the cake and then pulling it through) In a medium bowl, combine the pudding mix and milk.
3. Stir with a whisk for 2 minutes.
4. Place in the refrigerator about 5 minutes to set up.
5. Pudding will be thick.
6. Place bottom layer of cake on platter.
7. Top with 1/2 of the pudding mixture.
8. Place middle layer of cake over pudding, then top with remaining pudding.
9. Place top of cake over pudding layer.
10. Then pour the chocolate fudge topping over the entire thing, allowing it to drip down over the sides.
11. Place cake in the refrigerator for at least an hour to allow it to set up.
Title: Malteser Cake
Ingredients:
- 1 self-raising flour
- 3/4 caster sugar
- 4 eggs
- 2 vanilla
- 2 vanilla yogurt
- 300
- 1
Instructions:
1. Preheat oven to 175°C Grease an 18cm square cake tin
2. Sift together the flour, sugar amd cocoa
3. In another bowl- combine the eggs, oil and Fruche
4. Combine wet and dry ingredients
5. Stir through the maltesers
6. Pour into prepared tin and bake approx 30 minutes.
Title: Lisa's Fruit Salad
Ingredients:
- 1 sugar
- 2 vanilla
- 1 bananas
- 1
- 3
Instructions:
1. Whip the cream with an electric mixer until stiff.
2. Add sugar and vanilla.
3. Fold in fruit cocktail, bananas, and nuts.
4. Chill for at least two hours.
Title: Cake Pie Pudding
Ingredients:
- 2 flour
- 1 sugar
- 1 shortening
- 1/2 salt
- 1 vanilla
- 3 eggs
- 1
Instructions:
1. Mix ingredients together.
2. place 1/2 of dough in a large flat pan.
3. put in 1 large can of pie filling of choice.
4. spoon rest of dough over top.
Title: Chocolate Crinkle Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 8 sugar
- 2 3/4 canola oil
- 1/3 light corn syrup
- 2 eggs
- 2 pure vanilla extract
- 1 confectioners' sugar
- 2
- 1
Instructions:
1. In a medium bowl, beat together well the flour, baking powder, and salt, and set aside.
2. Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir.
3. In a mixer with the paddle attachment, beat together 2 1/2 cups (17.5 oz/496 g) of the sugar, the oil, and corn syrup to blend. Beat in the eggs, egg yolk and vanilla. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed.
4. Wrap the dough in plastic and refrigerate for several hours or overnight.
5. About 30 minutes before you are ready to bake, arrange a shelf in the middle of the oven and preheat the oven to 325 degrees F/163 degrees Celsius Line a baking sheet with Release foil (nonstick side up).
6. Take out about one-quarter of the dough at a time to shape. Roll the dough into 1 1/2 to 2-inch (3.8 to 5 cm) balls. Pour the remaining 1/4 cup (1.8 oz/51 g) granulated sugar into one bowl and the confectioners' sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners' sugar. (By rolling in plain sugar first, the confectioners' sugar does not soak in so much and stays on the surface better.).
7. Arrange cookies 2 inches (5 cm) apart on the foil. For crisp cookies, bake 12 to 14 minutes. You can have several sheets of foil covered with cookies ready.
8. When one sheet is done, you can pull off the foil and move cookies to a cooling rack. Rinse the baking sheet with cold water to cool and then slip the sheet under another sheet of foil with cookies on it and get it right back into the oven. Allow the cookies to cool for 2 minutes, then remove to a rack to cool completely.
Title: Gluten Free Pumpkin Cupcakes
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 molasses
- 1 honey
- 2 eggs
- 1 vanilla
- 1 pumpkin puree
- 2 baking powder
- 1/4 baking soda
- 1 salt
- 1/2 pumpkin pie spice
- 1 1/2 buttermilk
- 1/2 cream cheese
- 1.333 butter
- 1/3 confectioners' sugar
- 1 1/3 vanilla extract
- 3/4
Instructions:
1. Preheat oven to 350°F, and place rack in the center of the oven.
2. Using an electric mixer, cream the butter, brown sugar, molasses and honey, until as light and fluffy as it will be, about 2-3 minutes. Add the eggs, one at a time, mixing well after each addition. Add the pumpkin purée and vanilla and beat until incorporated.
3. In a separate bowl, whisk together flour, baking soda, baking powder, salt and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture.
4. Set paper cupcake holders in a muffin tin. Spoon the batter into the cupcake paper cups, close to the top of the cups. Bake approximately 18 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely before frosting.
5. FROSTING.
6. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.
Title: Best Sour Cream Pound Cake In the World
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 3 flour
- 1/4 baking soda
- 1 sour cream
- 2 vanilla
Instructions:
1. Cream butter and sugar.
2. Add eggs on at a time and beat well.
3. Add sifted flour and baking soda alternating with sour cream.
4. Add Vanilla.
5. Place in greased and floured pan.
6. Bake at 300 for 1 hour and 30 minutes or until done.
Title: Dolce Freddo Belvedere (Chilled Dessert Belvedere)
Ingredients:
- 8 butter
- 6 sugar
- 1/2 salt
- 1/8 rum
- 6 ladyfingers
- 36 port wine
- 1 1/2
Instructions:
1. Using a blender, combine the butter, egg yolks, sugar, salt & rum.
2. Blend at med speed for 3-4 min till butter cream is smooth & fluffy.
3. Working quickly, dip 9 ladyfingers (1 at a time) into the wine & arrange them in a layer on a serving platter.
4. Carefully spread 1/4 of the butter cream over them & repeat the layering process 3 more times to end w/a top layer of butter cream.
5. Cover & refrigerate for 24 hrs b4 serving.
6. NOTE: This recipe assumes you will buy commercially prepared ladyfingers, but you may also choose from 7 recipes for them posted on RZ.
Title: Aunt Glynn's Chewy Cake from Paula Deen
Ingredients:
- 1 light brown sugar
- 2 self-rising flour
- 1/2 butter
- 3 eggs
- 1 vanilla extract
- 1 sweetened flaked coconut
- 2 pecans
- 1
Instructions:
1. Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch baking pan.
2. In a large bowl, mix together the brown sugar, flour, and butter. Add eggs and vanilla and stir well. Fold in coconut, pecans, and chocolate chips until well combined. Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted through the middle comes out clean. Cool the cake completely in the pan before cutting it into squares.
Title: Oreo Cookie Salad
Ingredients:
- 1 buttermilk
- 1 instant vanilla pudding
- 1 Cool Whip Topping
- 1 mandarin oranges
- 1 pineapple chunks
- 1
- 12
Instructions:
1. Mix buttermilk and pudding and let stan 10 mins in fridge.
2. Add Cool Whip, fruit cocktail, mandarins and pineapple chunks.
3. Mix in 12 broken Oreo Cookies.
4. Decorate rim with halved cookies and whipped topping.
Title: Sopaipillas
Ingredients:
- 2 flour
- 2 baking soda
- 1/2 salt
- 1 shortening
- butter
- warm water
- honey
- sugar
Instructions:
1. Mix all dry ingredients in a bowl.
2. Cut in the lard/butter/shortening until its small and crumbly like a pie crust.
3. Add just enough water to make a dough.
4. Let stand 30 minutes.
5. Roll out dough thin and cut in small triangles.
6. Place in hot oil flipping them over when one side is brown.
7. Drain on paper towel.
8. Serve warm with honey, butter and sugar.
Title: Chewy Ginger-Molasses Cookies
Ingredients:
- 3/4 unsalted butter
- 3/4 dark brown sugar
- 1 egg
- 3/4 molasses
- 3 all-purpose flour
- 2 ground ginger
- 2 ground cinnamon
- 1 ground nutmeg
- 1 ground cloves
- 1 baking soda
- 1/2 salt
- 1/4 granulated sugar
- 2 crystallized ginger
Instructions:
1. Heat oven to 375 degrees farenheit. Line 3 baking sheets with parchment paper.
2. In medium bowl, whisk together melted butter and brown sugar. Whisk in egg and molasses until well blended. In another medium bowl, whisk together all remaining ingredients except sugar and crystallized ginger. Stir into butter mixture. Cover and refrigerate at least 1 hour.
3. Meanwhile, place sugar and crystallized ginger in food processor; pulse until finely ground. Pour into small bowl.
4. Working with one-third of the dough at a time (keep remaining dough refrigerated), use a #16 ice cream/cookie scoop or a 1/4 cup measure to scoop dough. Roll into 1 3/4-inch balls. Lightly roll and press each ball in crystallized ginger mixture; place on baking sheets, leaving about 3 inches between cookies. Gently flatten into 2 1/4-inch rounds.
5. Bake 12 to 15 minutes or until just golden brown around edges but still slightly soft. Remove from oven; immediately slide parchment paper onto wire racks to cool.
Title: Hucklebucks
Ingredients:
- 3/4 shortening
- 2 eggs
- 3/4 vanilla
- 1 1/2 sugar
- 1 1/2 all-purpose flour
- 3 baking powder
- 3 salt
- 3/4 milk
- 1 1/2 vanilla
- 1 1/2 salt
- 1/8 milk
- 1 butter
- 3/4 powdered sugar
- 2 marshmallow creme
- 1
Instructions:
1. Preheat over to 400 degrees.
2. Cream together shortening, eggs, cocoa, 1 1/2 tsp vanilla and sugar.
3. Sift together flour, baking powder and 3/4 tsp salt.
4. Add 1 1/2 cups milk to cocoa mixture alternating with dry ingredients.
5. Mix well after each addition until batter is smooth.
6. Drop by tablespoonfuls onto ungreased baking sheets.
7. Bake at 400 degrees for 7-8 minutes; cool.
8. Blend together filling ingredients; spread on the bottom of a cookie and top with another.
9. Store in an air-tight container.
Title: Black Bottom Cupcakes
Ingredients:
- 1 cream cheese
- 1 egg
- 1/3 granulated sugar
- 1/8 salt
- 1 flour
- 1 1/2 cocoa powder
- 1/4 sugar
- 1 baking soda
- 1 water
- 1 vinegar
- 1/3 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium mixing bowl with an electric mixer, beat cream cheese, egg, 1/3 cup sugar and salt.
3. Stir in chocolate morsels; set aside.
4. In a large mixing bowl add flour, cocoa, and remaining 1 cup of sugar and baking soda.
5. Add water, oil, vinegar, and vanilla.
6. Beat until well mixed.
7. Fill 24 greased or paper-lined muffin cups one-third full with chocolate batter.
8. Top each with a heaping spoonful of cream cheese mixture.
9. Sprinkle with additional sugar, if desired.
10. Bake fro 30 to 35 minutes, or until done.
Title: Pineapple Cobbler
Ingredients:
- 1/2 butter
- 1 self rising flour
- 1 white sugar
- 1 milk
- 1 pineapple chunks
- 1/2 brown sugar
- 1 maraschino cherries
Instructions:
1. Preheat oven to 400
2. In a 9x13 baking dish melt butter in oven
3. stir flour, white sugar and milk to smooth.
4. pour in baking dish over melted butter.
5. in bowl toss pineapple and brown sugar.
6. drop spoonfuls of pineapple mixture into batter.
7. sprinkle with cherries.
8. bake @400 deg for 30 minutes or until golden brown.
Title: Banana Cream Parfaits
Ingredients:
- 4 cornstarch
- 1/2 sugar
- 1/4 salt
- 2 milk
- 4 butter
- 1 vanilla
- 1 banana
- 1 -2
- 0.5
- 1
Instructions:
1. Crush up cookies and place a layer in the bottom of the parfait glasses. Reserve some for the top.
2. Then layer banana slices.
3. Top with cooled pudding/custard mix.
4. Add a dollop of whipped cream.
5. Sprinkle over cookie crumbs.
6. Repeat layer if using a big glass.
7. Pudding/Custard: Mix together cornstarch and sugar in a microwavable bowl. Add milk and whisk to make sure it is mixed well.
8. Microwave on HIGH for 10-12 minutes or until thickened slightly. (Be sure to whisk EVERY 3 MINUTES so that no lumps form).
9. In another bowl put egg yolks. Whisk to break up. Whisk in about a 1/2 cup of the hot milk mix to the egg yolks. Then pour egg yolk mix back into the milk mix, whisking again.
10. Microwave on MEDIUM for 3 minutes, stirring every minute or until bubbly.
11. Stir in butter and vanilla. Cover the surface with plastic wrap (to prevent a skin from forming).
12. Chill well before assembling parfaits.
13. If the pudding tastes too sweet, add a litte unsweetened whipped cream to it after it has cooled.
Title: Polenta Cake With Clove and Orange Caramel Recipe
Ingredients:
- 5 oranges
- 120 butter
- 280 eggs
- 3 clove
- 1 baking powder
- 2 plain flour
- 30 polenta
- 140
- 120
Instructions:
1. With the Oranges, you will need ~ 2 peeled and thinly sliced, 2 chopped and 1 juiced.
2. Preheat the oven to 180°C (350F/Gas 4). Butter a 20 cm (8 inch) round cake tin and line with baking paper. Lay the orange slices over the base of the tin.
3. Place the chopped oranges in a pan of water and bring to the boil. Cook for 20 minutes, then drain. Transfer to a blender (or use a hand blender) and blend until almost smooth.
4. In a bowl, cream the butter and 180 g (6¼ oz) of the sugar until light and fluffy. Add the eggs, one at a time, combining well between each addition. Mix in the blended oranges, then fold in two-thirds of the ground cloves, followed by the baking powder, flour, polenta and ground almonds. Pour the mixture into the cake tin and bake for 1 hour, or until a skewer inserted into the middle of the cake comes out clean. Allow the cake to cool in its tin for 10 minutes, then turn out onto a plate.
5. To make the clove and orange caramel, heat the rest of the sugar and the orange juice in a heavy-based pan, until the sugar has dissolved and the liquid has thickened. When it turns to golden brown, immediately take it off the heat and stir in the remaining ground cloves. Add a splash of water if the caramel is too thick to drizzle – it should be the consistency of honey. Drizzle the syrup all over the cake and serve with a dollop of crème fraîche or yoghurt.