lumicero/recipes-ing2inst huggingface dataset:
Title: Fudge Brownies
Ingredients:
- 3/4 flour
- 1/4 baking powder
- 1/8 baking soda
- 1/8 salt
- 1/8 chocolate chips
- 1/4 vanilla
- 1 canola oil
- 1/4 banana
- 1 sugar
- 1/2 soya milk
- 1/2 ground flax seeds
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Whisk flour, cocoa, baking powder, baking soda and salt in a bowl.
3. Melt chocolate chips with oil in double boiler.
4. Remove from heat and add mashed banana and sugar.
5. Combine soya milk, ground flax seed and vanilla in measuring cup and fold into chocolate mixture.
6. Stir into flour mixture until just combined and spread into a 9 inch square baking pan.
7. Bake 20 - 25 minutes until toothpick inserted comes out clean but the middle is still soft.
Title: Chocolate Broiler Cake
Ingredients:
- 1 1/4 all-purpose flour
- 1 1/3 sugar
- 2 baking powder
- 1/2 salt
- 1/3 butter
- 7/8 milk
- 2 eggs
- 1 vanilla
- 2
Instructions:
1. Preheat oven to 350.
2. Sift together dry ingredients into a large mixing bowl. Add a little bit more than half of the milk and beat two minutes.
3. Add butter, remaining milk, eggs, vanilla, and melted chocolate. Beat 2 more minutes.
4. Bake in either 2 8" layers or one 9" square pan. Bake about 30-35 minutes for 8" pans or 40-45 minutes for the 9" pan. You can also double this for a 9 x 12" cake.
5. Top with Broiled Frosting.
Title: Watermelon Ginger Granita in Thermomix
Ingredients:
- 750 watermelon
- 60 white sugar
- 200 watermelon
- 100 white sugar
- 20 ginger
Instructions:
1. Combine the ginger, 100 grams white sugar and 60 ml water in the thermomix. Heat at 100c for 5 minutes on speed 3. Remove from heat, strain the ginger and allow to stand until cool.
2. Combine the watermelon and the sugar in the thermomix and process on speed 8 for 10 seconds. Pour the ginger syrup on to the watermelon. Pour into ice cube trays and freeze.
3. When the watermelon cubes are frozen, process once more on the thermomix on speed 10 for around 20 seconds. Use the spatula to assist in the mixing of the sorbet. Top with the finely diced watermelon. Hint: If you want, use a fork to scrape on the sorbet until you get the granita like texture.
Title: Brianna's Tasty Muffins
Ingredients:
- 1 blueberries
- 1 egg
- 1 oats
- 2 whole wheat flour
- 1 vanilla
- 1/2 coconut
- 1/4 milk
- 1/2 cinnamon
- 1/2 applesauce
- 1 bananas
- 2 baking soda
- 1 baking powder
- 1
Instructions:
1. Preheat oven 350 and spray muffin pan with cooking spray or line with baking cups.
2. Mash the bananas.
3. Beat together mashed banana and egg until creamy in a large bowl.
4. Add milk, oil, vanilla, and applesauce. Beat well.
5. Measure in flour, baking soda and powder.
6. Then add oats, coconut and and gently mix in blueberries.
7. Fill the muffin tray then put them in until golden brown.
Title: Better Than Sex Cake
Ingredients:
- 1 eggs
- 4 water
- 1/2 chocolate chips
- 1/2 German chocolate
- 1 pecans
- 1 vanilla instant pudding mix
- 1 margarine
- 1 cream cheese
- 1/4 confectioners' sugar
- 1 flaked coconut
- 1
Instructions:
1. Preheat oven to 325.
2. Mix all cake ingredients well.
3. Bake in 13 X 9 pan for 45 minutes.
4. Cool.
5. For icing: Mix icing ingredients& spread on cake when cooled.
Title: Windfall Apple Cake
Ingredients:
- 6 sugar
- 2 1/4 walnuts
- 1/4 ground cinnamon
- 5 orange zest
- 1 all-purpose flour
- 3 baking powder
- 1 salt
- 1 eggs
- 1 vanilla
- 4
- 1/4
- 1
Instructions:
1. Heat oven to 375*. Lightly grease a 10 inch tube pan; set aside.
2. In a medium bowl combine apples, 1/4 cup of the sugar, walnuts, currants, cinnamon and orange zest.
3. In a large bowl sift together flour, remaining 2 cups sugar, baking powder and salt. Make a well in the center of the flour mixture and pour in oil, eggs, orange juice and vanilla. Beat well, until light and fluffy. Spoon slightly more than a third of the batter into the prepared pan. Spoon half of the apple mixture on top of batter, top with half of remaining batter, then remaining apple mixture, and finish with remaining batter.
4. Bake for 1 1/4 hours or until a cake tester comes out clean. (Cover cake loosely with aluminum foil if top begins to brown too quickly.) Cool slightly before removing from pan. Serve with vanilla or honey ice cream.
Title: Apricot-Pistachio Pinwheels
Ingredients:
- 1/3 unsalted shelled pistachio
- 3 granulated sugar
- 1 water
- 3/4 puff pastry sheets
- 1/2 unsalted shelled pistachios
- 1
- 40
Instructions:
1. PISTACHIO SUGAR.
2. Pulse pistachios and sugar in food processor until finely ground, and set aside.
3. APRICOT FILLING.
4. Combine all filling ingredients in a small saucepan and bring to boil reduing the heat to medium-low and simmer for 18-20 minutes stirring occasionally.
5. When apricots are tender, transfer to food processor and puree then set aside.
6. MAKING THE COOKIES.
7. Heat oven to 400ºF.
8. Line 2 bakiing sheets with your fav lining; silocone, foil, etc.
9. Roll one sheet of pastry dough into 15 1/2 X 12 1/2 inches rectangle and trimming it with pizza cutter or fluted pastry wheel to 15 X 12 inches.
10. Cut pastry crosswise into 4 - 3 inch strips and cut each strip into 5 - 3 inch squares. (you will have 20 3" squares from each sheet).
11. TO FORM PINWHEELS.
12. On each square make a 1 1/2" diagonal slit from each corner toward the center but not through it.
13. Transfer squares to baking sheet.
14. Place a level 1/2 tsp of filling in center of each square.
15. Fold every other point of pastry square up and over center filling, overlapping in middle of filling.
16. Gently press points into filling to secure.
17. Lightly brush with egg white, placing a whole pistachio in the center of each.
18. Sprinkle each pinwheel with 1/2 tsp pistachio sugar and a light sprinkling of the coarse decorating sugar in your choice of color.
19. Bake 10 to 12 minutes until golden brown and puffed.
20. Transfer to wirerack to cool.
21. Repeat until all pinwheeels are done.
22. NOTE:
23. These are best eaten the same day as making but can be stored between waxed paper in an airtight container at room temp for about 3 days.
24. NOTE:
25. I found a brand of pistachios called "everybody's NUTS" that are roasted and unsalted. There is a bonus to their pistachios in that if you find one unopened nut and send it to them (with verification, of course) they send you another bag of pistachios!
26. SUGGESTION.
27. Any pistachio sugar and filling left over can be combined and used as a spread for toast, etc.
Title: Too Simple Baked Eggnog Rice Pudding
Ingredients:
- 2 cooked white rice
- 1 raisins
- craisins
- nutmeg
Instructions:
1. Cook rice as directed. Spray the baking dish and add the rice and the raisins and or craisins. Sprinkle with the cinnamon and nutmeg to taste.
2. Pour the egg nog over the mixture until you can just see the liquid rising to the top.
3. Bake at 325 for approximately one and a half hours or until set and still creamy through the middle. Serve warm or cold.
4. Freezes well.
Title: Quick and Easy Peanut Butter Pie
Ingredients:
- 1/3 peanut butter
- 1 confectioners' sugar
- 4 cream cheese
- 8 Cool Whip
- 1 graham cracker crust
- peanuts
Instructions:
1. Mix all ingredients, except chopped peanuts, until well blended.
2. Pour into Graham Cracker Crust and sprinkle with peanuts.
3. Chill 2 hours before serving.
Title: Easy Pumpkin Chocolate Chip Muffins
Ingredients:
- 2 water
- 2 2/3 eggs
- 2/3 pumpkin
- 6
- 1
Instructions:
1. Preheat oven to 350.
2. Combine cake mixes, water vegetable oil, eggs and pumpkin in large bowl.
3. Add the chocolate chips.
4. Spoon mixture into lined muffin tins.
5. Bake for 22-25 minutes or until toothpick inserted comes out clean.
6. Enjoy!
Title: Apple Almond Bread Pudding
Ingredients:
- 1 sugar
- 3 cinnamon
- 1/2 almond paste
- 1 raisins
- 1/2 apples
- 2 eggs
- 8 half-and-half cream
- 3 butter
- 1/4
Instructions:
1. Grease a 9 x 13 inch baking dish with butter or cooking spray. Evenly spread bottom with 1/2 bread cubes (4 cups).
2. Mix sugar and cinnamon in a medium bowl. Add Almond Paste and raisins. Mix with fingers until the texture of crumbs. Add apples and toss to combine. Evenly sprinkle filling across bread. Top with remaining 4 cups bread cubes and press down firmly.
3. Beat eggs, Half & Half and butter until well mixed. Pour slowly across bread. Cover with plastic wrap and press down so all cubes are covered with liquid. Refrigerate a minimum of two hours or overnight.
4. Preheat oven to 425°F Bake for 30-35 minutes or until puffed, golden and firm to the touch. Rest for 15 minutes before cutting, and sprinkle with powdered sugar or serve with maple syrup.
Title: Broiled Cinnamon Peaches
Ingredients:
- 2 light margarine
- 2 brown sugar substitute
- 2 cinnamon
- 1
Instructions:
1. Drain the peaches.
2. Place the peaches cut side up in a broiler pan. Dot the center of each peach with the light margarine. Sprinkle lightly with brown sugar substitute. Sprinkle with cinnamon.
3. Broil approximately 5 to 10 minutes until brown.
Title: Strawberry Dip
Ingredients:
- 1 fresh lemon juice
- 1 powdered sugar
- 1 gingerroot
- 2 cream cheese
- 2 1/2
- 1
Instructions:
1. Whip cream until fluffy and gradually beat in pineapple and lemon juice; Stir in sugar and ginger.
2. Refrigerate to blend flavors for two hours. Beat cream to fluff and fold in cream cream cheese.
Title: Blueberry Cake
Ingredients:
- 1/2 unsalted butter
- 1 1/2 granulated sugar
- 3 eggs
- 1 sour cream
- 3 baking powder
- 1/2 baking soda
- 3 all-purpose flour
- 1 1/2 vanilla
- 15 brown sugar
- 1/2 unsalted butter
- 2 all-purpose flour
- 2 cinnamon
- 1
Instructions:
1. Cake:.
2. Preheat oven to 350°F
3. Grease a 13x9x2 cake pan.
4. Cream together the butter and sugar.
5. Add the eggs; beat 2 minutes.
6. Add the remaining ingredients except blueberries and beat until well combined.
7. Place 1/2 of the batter into the prepared pan.
8. Spread blueberries on top.
9. Add remaining batter on top of blueberries.
10. Top with crumbs.
11. Bake for 40-50 minutes.
12. Remove from oven and place on rack to cool. Serve warm or room temperature.
13. Crumb Topping:.
14. Combine all ingredients. Mix with hands to form crumbs. Sprinkle on top of cake batter.
Title: Elephant Ears
Ingredients:
- 1 puff pastry
- 1 egg
- 1/4 sugar
- 2
Instructions:
1. Preheat oven to 375.
2. Grease cookie sheets. Sprinkle lightly with water. Roll one sheet of pastry to 12x10 inch rectangle.
3. Brush with egg; sprinkle with 1 tablespoon sugar. Tightly roll up 10 inch sides, meeting in the center (like a C) Brush center with egg and seal rills tightly together.
4. Turn over. Cut into 3/8 inch thick slices. Place slices on prepared cookie sheets.
5. Sprinkle with 1 tablespoon sugar. Repeat with remaining pastry, egg and sugar.
6. Bake 16-18 minutes until golden brown.
7. Melt chocolate in saucepan over low heat, stirring constantly.
8. Remove from heat. Spread bottoms of cookies with chocolate. Let stand until chocolate is set.
Title: Cut out Cookies
Ingredients:
- 1 shortening
- 2 eggs
- 1 1/2 vanilla extract
- 2 flour
- 2 1/2 salt
- 3/4 baking powder
- 5 1/2
Instructions:
1. Mix shortening and sugar thoroughly with mixer.
2. Add eggs and both extracts, mix.
3. Add all dry ingredients, mix.
4. Refrigerate for 2+ hours (until dough is slightly firm and rollable).
5. Once Refrigerated, roll out dough to 1/4'' thick and cut with cookie cutters.
6. Bake on parchment lined cookie sheets @ 400 for 6-8 minutes (or until edges are slightly browned).
Title: Spiked Fudge Cake
Ingredients:
- 1 1/4 cake flour
- 1 baking soda
- 10 1/2 bittersweet chocolate
- 3/4 unsalted butter
- 1 1/4 granulated sugar
- 4 eggs
- 1/3 vanilla extract
- 1 confectioners' sugar
- ice cream
Instructions:
1. Preheat the oven to 350°F
2. Line a baking sheet with parchment paper and set an 8 by 2 1/2-inch ring on it.
3. Wrap an 8-inch cardboard cake round with foil and set aside.
4. In a small bowl, sift together the flour and the baking soda & set aside.
5. In a double boiler or a metal bowl placed over simmering water, melt the chocolate; keep warm.
6. Meanwhile, with the paddle of an electric mixer, cream the butter until light.
7. Gradually add 1 cup sugar and continue to cream the butter until the mixture is light and fluffy. (It is very important to beat the mixture long enough so it really is fluffy.)
8. One at a time, beat in the egg yolks; then, beat in the whiskey and the vanilla.
9. Stop the machine and scrape in the melted chocolate.
10. Continue to mix until well combined.
11. Remove the bowl from the machine and use a rubber spatula to fold in half the flour mixture.
12. Fold in the remaining flour.
13. With a clean whisk and bowl, whip the egg whites until soft peaks form.
14. Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are shiny and firm, but not stiff.
15. Stir 1/4 of the whites into the batter to lighten it, then fold in the remaining whites.
16. Pour the batter into the prepared cake ring and bake in the preheated oven for 1 hour.
17. Remove from the oven and immediately place the foil-covered cardboard round on top of the ring and, holding the round and the baking sheet together with heatproof pads or oven gloves, invert them.
18. Lift off the baking sheet at once; run a sharp knife around the sides of the cake, loosening the cake from the ring, but do not remove the ring from the cake.
19. Let the cake cool completely on a rack.
20. Then, carefully lift off the ring.
21. Dust the cake with sifted powdered sugar, cut into thin wedges, and serve with rum-raisin ice cream or mocha whipped cream.
22. E N J O Y!
Title: Rocky Crunch Cakes
Ingredients:
- 110 butter
- 1/2 sugar
- 1 1/4 self raising flour
- 1/2 sultanas
- 1 1/2 currants
- 1/4 milk
Instructions:
1. Preheat oven to 180°C.
2. Cream butter and sugar.
3. Add remaining ingredients.
4. Mix well until mixture resembles a stiff dough.
5. Place heaped teaspoons ( or 1 tablespoon if you want large cookies) of mixture on baking paper lined tray, forming rocky shapes.
6. Bake approxamtely 15 minutes.
7. Allow to cool before slightly removing from the tray.
Title: Gorilla Bread
Ingredients:
- 1/2 sugar
- 3 cinnamon
- 1/2 butter
- 1 light brown sugar
- 1 cream cheese
- 2 pecans
- 1 1/2
Instructions:
1. Spray Bundt Pan.
2. Mix Cinnamon and Sugar.
3. Melt Butter and Brown Sugar.
4. Cut cream cheese into 20 equal cubes.
5. Press biscuits out, put a cube of cream cheese in the center w/ a sprinkle of cinnamon and sugar and seal it shut.
6. Sprinkle nuts in bottom of bundt pan, place half of the biscuits in pan, sprinkle w/ cinnamon and sugar and pour some butter mixture on top.
7. Then layer more biscuits, more cinnamon sugar and more butter mixture until done.
8. Bake @ 350 for 30 minutes.
Title: Hawaiian Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 pudding
- 1 1/3 crushed pineapple
- 1 coconut
- 1
- 3
Instructions:
1. Prepare cake mix according to pkg directions.
2. Bake and cool.
3. prepare pudding and evenly spread on top of cooled cake.
4. mix slightly drained pineapple with coconut, spread that over the pudding.
5. mix whipped cream, and spread over everything on cake.
6. Top with nuts if desired.
7. Enjoy!
Title: Amazing Mousse
Ingredients:
- 4 3/4 milk
- 4 miniature marshmallows
- 3 bittersweet chocolate
- 3/4 heavy cream
- 1 vanilla extract
Instructions:
1. Melt marshmallows & chocolate: Combine marshmallows,milk & chocolate in medium saucepan over low heat, whisking constantly, until marshmallows and chocolate are melted. Pour into medium bowl - set bowl over larger bowl of ice water. Let stand, whisking often, until mixture is cool and thickened, 15 to 20 minutes.
2. Using electric mixer, beat vanilla & cream in bowl until cream just holds stiff peaks.
3. Fold chocolate mixture into whipped cream, leaving a few streaks. Spoon into dessert cups or goblets and refrigerate for at least 6 hours or up to 2 days.
Title: Gluten Free Old Fashioned Christmas Pudding
Ingredients:
- 1 suet
- 1 raisins
- 1 3/4 baking soda
- 1 sugar
- 1/2 salt
- 1 egg
- 1/2 sugar
- 1 cornstarch
- 1 nutmeg
- 3 butter
- 1/2 white distilled vinegar
- 2 water
- 2
Instructions:
1. If making sour milk, mix your vinegar and milk together before you start and let sit for 5 minutes.
2. Place ground suet and raisins in a large bowl. Mix with dry ingredients.
3. Add wet ingredients. Dough will be stiff.
4. Place in buttered pan. Cover tightly with wax paper or a cover. Place in a steamer for 2 hours or in a pressure cooker for 30 minutes with steam flowing in cooker with 5 pounds of pressure.
5. Serve with Sweet and Sour Sauce. Recipe follows as follows:
6. Mix sugar, cornstarch, nutmeg, and butter in a medium sauce pan.
7. Add liquid ingredients.
8. Over medium heat, bring to a boil and cook until sauce thickens.
9. Serve over warm Christmas pudding.
Title: Banana Split Sundaes
Ingredients:
- 1 light corn syrup
- 2 sweetened condensed milk
- 2 vanilla
- 1/8 vanilla ice cream
- 1/2 strawberry ice cream
- 1/2 chocolate ice cream
- 1/2 unsalted butter
- 1 peanuts
- 2 banana
- 1
Instructions:
1. Place chocolate in a 2 cup measure.
2. Microwave, uncovered, on 100% power for 1 1/2 to 2 minutes or until melted, stirring once.
3. Stir in corn syrup and sweetened condensed milk.
4. Microwave, uncovered, on 100% power for 30 to 45 seconds or until heated through. Stir in vanilla.
5. Slice banana in half lengthwise, then cut each slice in half.
6. Top with the three flavors of ice cream.
7. Pour warm topping over ice cream and sprinkle with peanuts.
Title: Butter Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 egg
- 1 flour
- 2 1/3
Instructions:
1. Cream butter; gradually add sugar and beat until light and fluffy.
2. Beat in egg and almond ext.
3. Gradually blend in flour.
4. Roll out on floured surface; cut with cookie cutters.
5. Place on ungreased cookie sheets.
6. Bake at 350* for 8 minutes.
7. Remove at once to wire rack.
Title: Leslie's Yummy Frosting
Ingredients:
- 1 sour cream
- 1 powdered sugar
- 1 heavy whipping cream
Instructions:
1. Mix together sour cream and powdered sugar.
2. Set aside.
3. Beat whipping cream to firm peaks.
4. Combine sour cream mixture with whipped cream (fold together).
Title: Chocolate Berry Shortcake
Ingredients:
- 2 baking mix
- 2 ground nutmeg
- 1/4 vanilla yogurt
- 3/4 honey
- 3 strawberries
- 2 sugar
- 2
- 1
- 1 1/2
Instructions:
1. Preheat oven to 425 degrees.
2. Combine baking mix, cocoa and nutmeg in a medium bowl; mix well.
3. Add yogurt, honey, and oil, stirring until a soft dough forms.
4. Drop dough by large spoonfuls onto an ungreased baking sheet, 1 inch apart, forming 6 shortcakes.
5. Bake shortcakes until a toothpick inserted in the centers comes out clean, about 15 minutes.
6. Place baking sheet on a wire rack and cool for 20 minutes.
7. Combine strawberries and sugar in a small bowl.
8. Slice each cooled shortcake in half horizontally; place bottom halves on individual plates.
9. Divide whipped cream and strawberries among shortcake bottoms.
10. Top with remaining shortcake halves.
11. Serve immediately.
Title: Fran's Very Easy Cherry Crisp
Ingredients:
- 1 butter
- 6 cherry pie filling
- 3/4
- 1
Instructions:
1. Mix with pasty cutter the cake mix and butter, until crumbly. Add chopped nuts. Save out 1/3 cup.
2. Press the mix into a greased 9 x 13 pan. Pour the pie filling over this crust and then sprinkle the 1/3 cup of nuts over the top of the cherries.
3. Bake at 350* for 25 min Serve warm with whip cream or ice cream.
Title: Chocolate Peanut Squares
Ingredients:
- 2 confectioners' sugar
- 3/4 creamy peanut butter
- 2/3 graham cracker crumbs
- 1/2 butter
- 2/3 creamy peanut butter
- 4 1/2 butter
- 1/2
Instructions:
1. Line a 9 inch square pan with foil and butter the foil. (I skipped the foil step and found as long as my pan was greased I didn't need to line it with foil. I get nervous I will end up with foil stuck in the dessert.).
2. In a large bowl, combine confectioners' sugar, peanut butter, graham cracker crumbs, and butter. Spread into prepared pan.
3. Combine topping ingredients in a microwave-safe bowl and heat until melted.
4. Spread over peanut butter layer.
5. Refrigerate until cool.
6. Using foil, lift out of pan. Cut into 1 inch squares and store in an airtight container. (I simply cut mine into squares right in the pan and put them on a serving dish. I could have also left them in the pan.
Title: Chocolate Pudding Cake
Ingredients:
- 1 flour
- 2/3 sugar
- 2 baking powder
- 2 salt
- 1/4 water
- 1/2 unsweetened applesauce
- 2 vanilla extract
- 1 brown sugar
- 2/3 hot water
- 1/4
- 1 3/4
Instructions:
1. Mix first 5 ingredients.
2. Add next three.
3. Mix just until moistened.
4. Put into an 8" square pan, which has been sprayed with Pam.
5. Mix cocoa and brown sugar.
6. Sprinkle evenly over batter in pan.
7. Pour hot water evenly over all.
8. Bake at 350°F for 40-45 minutes.
Title: Amber and Zach's Kisses
Ingredients:
- 3 granulated sugar
- 1 1/4 baking powder
- 1 salt
- 1
Instructions:
1. Beat egg whites until they are very stiff.
2. Add the sugar slowly while beating the stiff egg whites.
3. Drop by teaspoonfuls onto waxed paper lined cookie sheet.
4. Bake at 275 degrees Fahrenheit for 50 minutes.
5. Adds a wonderful decoration to anything edible or eat them by themselves.
6. For a colorful variation, separate into small bowls and add small drops of food coloring to a more colorful decoration.
7. Experiment with them.
8. Use your imagination to make all kinds of food art; flowers, smiley faces, animals, etc.
Title: Tofu Chocolate Mousse
Ingredients:
- 12 soft silken tofu
- 2 vanilla extract
- 1/8
- 1
- 1/2
Instructions:
1. Place the tofu, vanilla extract, and almond extract in a food processor and blend until smooth. Add the chocolate and blend for 1 minute. Scrape the sides with a rubber spatula and blend for 1 minute longer or until incorporated. Pour into a large bowl.
2. Fold in the yogurt just until blended. Refrigerate until ready to serve. (Says to make a few hours before the guests arrive, so I’d bank on at least two hours).
3. Turn this humble dessert into a restaurant-worthy confection with a garnish of pretty chocolate curls. Making them is as easy as drawing a vegetable peeler along the edge of a bar of chocolate. Use the short wide edge to make small tubular curls; use the longer, narrower edge for thinner, longer shavings.
Title: Puffy Sugar Cookies
Ingredients:
- 1 butter
- 2 sugar
- 2 eggs
- 2 vanilla
- 1 milk
- 4 baking powder
- 6 flour
- 1 salt
Instructions:
1. Cream the butter and the sugar.
2. Add eggs and vanilla. Alternate milk and the flour mixture to the batter.
3. Refrigerate before rolling out dough.
4. Bake at 350 degrees for 10-12 minutes.
5. When cool, ice with your favorite icing and decorations.
Title: Rhubarb Matrimonial Square
Ingredients:
- 3 rhubarb
- 3/4 sugar
- 2 cornstarch
- 1 1/2 flour
- 1/4 baking soda
- 1 brown sugar
- 1 3/4 rolled oats
- 3/4 butter
Instructions:
1. In a saucepan, cook rhubarb with 1/2 cup of the sugar until it is tender.
2. Combine 1/4 cup of sugar with cornstarch and add to the rhubarb mixture.
3. Continue cooking 4-5 minutes.
4. Cool.
5. Sift flour and baking soda, brown sugar and rolled oats.
6. Cut in butter.
7. Pat half of this mixture into a 9 x 13 pan (greased).
8. Spoon cooled rhubarb mixture over.
9. base.
10. Top with other half of crumbed mixture.
11. Bake 375F 35-45 minutes.
12. Cut in squares once cooled.
Title: CheK Chien (Fried Banana Nuggets)
Ingredients:
- 1 banana
- 1 sugar
- 1/4 vanilla
- 6 powdered sugar
- 1
Instructions:
1. In a small bowl, mix banana pieces with sugar and vanilla.
2. Wrap each banana piece in half a spring roll wrapper. Dip fingertip into water and seal ends. Set aside.
3. Heat oil in a small saucepan. When hot drop wrapped banana pieces in and deep fry until golden brown. Remove from oil with slotted spoon and drain on a paper towel.
4. Sprinkle with powdered sugar.
5. Place a scoop of vanilla ice cream in the center of dessert plate. Surround it with 6 fried banana pieces.
6. Serve immediately.