lumicero/recipes-ing2inst huggingface dataset:
Title: Christmas Pudding With Apricots and Chocolate
Ingredients:
- 1 self-raising flour
- 1 caster sugar
- 125 butter
- 125 margarine
- 600 pecan nuts
- 100 eggs
- 1/2 brandy
- 3 golden syrup
- 100 Grand Marnier
- 2
- 1
Instructions:
1. Sift the flour into a medium sized bowl. Add all remaining pudding ingredients. Mix well to combine.
2. Cut a small piece of kitchen paper to fit the base of the pudding basin. Grease the pudding basin with butter. Place the baking paper in the base. Grease the baking paper.
3. Spoon the pudding mixture into the greased pudding basin. Cover securely with the lid.
4. (If using a non-lidded basin-top with another piece of baking paper and two layers of aluminium foil. Tie securely with string).
5. Place the pudding into a large saucepan or stockpot. Fill the saucepan with water to come 1/2 way up the sides of the pudding basin. Cover the saucepan and bring the water to the boil.
Title: Rum and Ricotta Fritters a La Lucana
Ingredients:
- 18 whole milk ricotta cheese
- 5 eggs
- 1/4 dark rum
- 1/2 vanilla
- 2 honey
- 1 1/4 all-purpose flour
- 3 baking powder
Instructions:
1. In a large bowl, beat the ricotta with a hand mixer until smooth and creamy.
2. Lightly beat the egg yolks in a small bowl and stir in to the ricotta along with the rum, vanilla and maple syrup.
3. Sift together the flour and baking powder and pour into the ricotta mixture.
4. In another bowl, beat the egg whites with a hand mixer until the peaks are stiff but not dry; fold gently and thoroughly into the batter.
5. Heat 3-4 inches of peanut oil in a medium saucepan over just a little higher than medium heat.
6. When hot, but not smoking, form the fritters by dropping scant dessert spoons of the batter into the oil.
7. Cook until golden brown, turning and cooking on each side, about five minutes.
8. Remove with a slotted spoon and drain on paper towels.
9. Serve warm with warm chocolate spice sauce and to make it even more decadent - powdered sugar!
Title: Spiced Raisin Cake
Ingredients:
- 2 raisins
- 250 butter
- 3 eggs
- 1 sugar
- 1 lemon rind
- 2 1/2 flour
- 1 baking powder
- 1 cinnamon
- 1/2 nutmeg
- 2 sugar
- 1
Instructions:
1. Put raisins in a saucepan and cover with water. Bring to the boil and simmer 15 minutes. Drain.
2. Chop butter into small pieces and stir into hot fruit.
3. Beat eggs, sugar and lemon rind until combined.
4. Sift flour, baking powder, cinnamon and nutmeg together and add to the fruit with the egg mixture.
5. Spoon the mixture into a 20cm round tin, (line the bottom with baking paper). Bake at 160 C for 1 - 1 1/2 hours or until cake springs back when lightly touched.
6. Cool cake in tin 10 minutes before turning out on to a wire rack.
7. When cold, brush top of cake with jam and scatter over chopped toffee nuts.
8. Toffee Nuts:- Melt sugar gently in a heavy-based fry pan until it starts to colour. Do not stir.
9. Add nuts and pour out on a greased oven tray to cool.
10. When cold, chop nuts roughly.
Title: Black Bean Donuts
Ingredients:
- 15 black beans
- 2 baking powder
- 1 baking soda
- 1/2 apple cider vinegar
- 2 vanilla
- 1 cocoa powder
- 1/3 salt
- 1/2 artificial sweetener
- 1/2 - 2/3 sugar
- 1/4 egg
- 1 applesauce
- 3 peanut butter
- 1 powdered sugar
- 1 milk
- 3 vanilla
- 1/2
Instructions:
1. Blend all donut ingredients together in a food processor or blender.
2. Transfer batter to donut pans sprayed with cooking spray.
3. Bake at 350 Fahrenheit for about 10 minutes (until a toothpick comes out clean).
4. While they bake, prepare your glaze by mixing ingredients together and adjusting consistency adding milk to thin out and powdered sugar to thicken.
5. Immediately remove from the pan (when it’s a safe temperature to touch) and dip into a bowl of the glaze. Transfer to a baking rack and allow the donut to cool and glaze to harden.
6. Enjoy!
Title: Scripture Cake
Ingredients:
- 4 1/2 flour
- 2 1/2 butter
- 2 sugar
- 2 raisins
- 2 figs
- 2 baking powder
- 8 1/2 apple pie spice
- 1 1/2 pumpkin pie spice
- 1 1/2 honey
- 2 salt
- 2 eggs
- 1 milk
- 6 sugar
- 1/2 water
- 2 vinegar
- 2/3 salt
- 1
- 1/8
- 2
- 1
Instructions:
1. For cake: Mix all ingredients for cake and bake at 325°.
2. For Scripture Icing:
3. Dissolve sugar in water and cook with vinegar and salt until THREAD stage.
4. ADD syrup to egg whites, BEATING CONSTANTLY.
5. ADD flavoring and beat until thick and smooth enough to spread.
6. WILL ICE A 4-LAYER CAKE.
Title: Pumpkin Cream Sandwiches
Ingredients:
- 3 unsalted butter
- 1/3 brown sugar
- 1/4 granulated sugar
- 1/2 canned pumpkin puree
- 1/2 pure vanilla extract
- 1 egg
- 1 all-purpose flour
- 1/2 baking powder
- 1/4 baking soda
- 1/2 pumpkin pie spice
- 1/4 kosher salt
- 2/3 cream cheese
- 1/4 heavy cream
- 1/4 confectioners' sugar
Instructions:
1. Heat the oven to 375.
2. Beat the butter, brown sugar and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment until smooth. Add the pumpkin, vanilla and egg and beat until combined.
3. Combine the flour, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl. Slowly add the flour mixture to the sugar and butter and beat on medium-low speed until fully incorporated.
4. Spoon heaping teaspoons of the mixture 2 inches apart on parchment or foil lined baking sheets. Bake until puffed and cooked through, about 10 minutes. Let cool 5 minutes.
5. Clean the mixer, then, as cookies bake, beat the cream cheese, heavy cream and confectioner's sugar until smooth and spreadable.
6. Spread the flat side half of the cooled cookies with the cream mixture. Top with the remaining cookies.
Title: Swedish Tea Cakes
Ingredients:
- 1/2 margarine
- 1/4 butter
- 1 brown sugar
- 1 flour
- 1/2 baking powder
- 1/8 salt
- 1
- 2/3
- 6
Instructions:
1. Preheat your oven to 325 F.
2. Cream margarine and brown sugar in a large bowl. Add egg yolk and beat well.
3. Combine flour, baking powder, and salt in a small bowl. Add to margarine mixture, stirring until stiff dough forms. Roll dough into balls, using 2 tsp for each.
4. Dip balls into egg white, then roll in nuts. Arrange balls, about 2 inches apart, ona greased cookie sheet. Dent each one with your thumb.
5. Bake for 5 minutes, then remove from oven and press dents again. Bake for 10 to 15 minutes until golden. Let stand on cookie sheets for 5 minutes before moving to wire racks.
6. Fill each dent with 1 tsp jam - if storing, store without jam and just fill the dents before serving.
Title: Foolproof Pastry
Ingredients:
- 2 flour
- 1 salt
- 1/2 butter
- 1/2 vegetable shortening
- 1 egg
- 1 white vinegar
- 2
Instructions:
1. In a food processor bowl mix flour and salt.
2. Add cubed shortening & butter.
3. Pulse until it resembles coarse crumbs.
4. Transfer to another large bowl
5. Mix egg, vinegar, and Ice water together.
6. Quickly stir into flour mixture with a fork.
7. Mix lightly(mixture may not come together very well).
8. Put whole mixture in a plastic food storage bag.
9. Gently through the plastic knead into a ball.
10. This prevents the heat of your hands melting the shortening.
11. Flatten into a disc shape.
12. Keep in bag and chill 15 - 30 minutes.
13. Cut in 1/2.
14. Shape into a flattened circle.
15. Always roll from the centre outwards.
Title: Moist Crock Pot Lemon Cake
Ingredients:
- 18 1/4 instant lemon pudding mix
- 3 eggs
- 4 water
- 1 sour cream
- 2 white chocolate chips
- 3/4
- 1/2
Instructions:
1. Spray a 4 quart crock pot with non-stick cooking spray and set aside.
2. In a large bowl, combine the cake mix and pudding mix.
3. In a medium bowl, beat the eggs with the water, then add the sour cream and oil and beat until smooth.
4. Add to the dry ingredients and beat well.
5. Stir in the white chocolate chips and almonds.
6. Pour into crock pot.
7. Cover slow cooker and cook on low for 6-8 hours, until top springs back when touched very lightly with finger.
Title: Carrot Muffins - Sugar Free
Ingredients:
- 1 carrot
- 1/4 Splenda sugar substitute
- 1 -2 baking powder
- 1/4 cinnamon
- 1/8
- 1/2
Instructions:
1. Mix all together and place in mini muffin tins.
2. Bake at 375 degrees about 9 minutes or until done.
Title: Filled Cookies
Ingredients:
- 1/2 shortening
- 1 white sugar
- 1 egg
- 1/2 heavy cream
- 1 vanilla extract
- 3 1/2 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 white sugar
- 1 all-purpose flour
- 1 raisins
- 1/2 walnuts
- 1/2 water
Instructions:
1. In a large bowl, cream together shortening and 1 cup sugar until smooth. Beat in the egg, then stir in the cream and vanilla.
2. Combine 3 1/2 cups flour, baking powder, baking soda and salt; stir into the creamed mixture.
3. Cover and refrigerate dough for 2 hours, or until firm.
4. To make the filling: In a medium saucepan over medium heat, stir together 1/2 cup of sugar and 1 tablespoon flour.
5. Mix in the raisins, walnuts and water.
6. Cook until thickened, stirring constantly.
7. Remove from heat and allow to cool.
8. Preheat oven to 350 degrees F (175 degrees C).
9. Grease cookie sheets.
10. On a floured surface, roll out dough to 1/4 inch thickness.
11. Using a round cutter, cut out 48 circles 2 1/2 to 3 inches in diameter. Assemble the cookies by placing one onto the cookie sheet, place a teaspoon of filling in the center, then cover with another cookie.
12. Press the edges together with a fork to seal.
13. Repeat with remaining dough, spacing cookies 2 inches apart.
14. Bake for 12 to 15 minutes in the preheated oven, or until edges are golden brown.
15. Remove from cookie sheets to cool on wire racks.
16. CAUTION: Filling will be extremely hot.
Title: Lighter Whole Wheat Peanut Butter Oatmeal Cookies
Ingredients:
- 1/2 margarine
- 1/2 egg
- 3/4 vanilla extract
- 1 salt
- 1/2 baking soda
- 1/4 rolled oats
- 1/2 wheat germ
- 1 ground flax seeds
- 1/4 whole wheat flour
- 1/4
- 3/4
Instructions:
1. Combine margarine and peanut butter until smooth.
2. Add egg and sugar until well blended.
3. Add vanilla, salt and baking soda.
4. Mix in rolled oats, wheat germ and flax seeds until well combined.
5. Mix in whole wheat flour.
6. Drop by spoonfuls onto ungreased baking sheet.
7. Flatten with a fork.
8. Bake at 350°F for 10-12 minutes.
Title: Chocolate Covered Peanut Butter Krispies
Ingredients:
- 1 sugar
- 1 corn syrup
- 1 chocolate chips
- 6
- 1
Instructions:
1. Bring sugar and corn syrup to a boil.
2. Remove from heat.
3. Add peanut butter and stir well.
4. Pour mixture over Krispie cereal and mix well.
5. Press into 9x13-inch buttered pan.
6. Melt chocolate and butterscotch chips on defrost in microwave.
7. Mix well and spread over Krispie mix.
8. Cool and cut into bars.
Title: Buttermilk Chocolate Cupcakes
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking soda
- 1/4 salt
- 2 sugar
- 1/4 eggs
- 1 buttermilk
- 2 hot water
- 1 vanilla extract
- 1 powdered sugar
- 1 butter
- 1 buttermilk
- 1 vanilla extract
- 1/4
- 1/2
- 1/3
- 1
Instructions:
1. Cupcakes:
2. Combine all the cupcake ingredients in a large mixing bowl; beat at low speed of an electric mixer just until blended. Then beat at high speed for 2 minutes.
3. Spoon the batter into paper-lined muffin pans, filling 2/3 full.
4. Bake at 350 degrees for 15 to 18 minutes, or until a wooden pick inserted in the center comes out clean.
5. Remove from the pans, and let them cool completely on a wire rack. Once cool, spread frosting on top of each cupcake.
6. Frosting:
7. Combine all the frosting ingredients in a mixing bowl; beat at low speed of an electric mixer until smooth. Yield: 2 1/2 cups.
Title: Caramel Pear Pudding
Ingredients:
- 1 flour
- 2/3 sugar
- 1 1/2 baking powder
- 1/2 ground cinnamon
- 1/4 salt
- 1 ground cloves
- 1/2 milk
- 4 pears
- 1/2 pecans
- 3/4 brown sugar
- 1/4 butter
- 3/4 boiling water
- vanilla ice cream
Instructions:
1. In a mixing bowl, combine the first six ingredients; beat in milk until smooth. Stir in pears and pecans. Spoon into an ungreased 2 quart baking dish.
2. In another bowl, combine brown sugar, butter and water; pour over batter.
3. Bake, uncovered, at 375 for 45-50 minutes.
4. Serve warm with ice cream.
Title: Hawaiian Wedding Cake
Ingredients:
- 2 flour
- 2 granulated sugar
- 2 baking soda
- 2 eggs
- 1 walnuts
- 1 cream cheese
- 4 confectioners' sugar
- 2 vanilla extract
- 1 unsalted butter
- 1/2
Instructions:
1. Heat oven to 325 degrees.
2. Coat a 13x9x2-inch baking dish with nonstick spray.
3. In large bowl, mix flour, granulated sugar, baking soda, eggs, pineapple with juice, coconut and 1 cup of walnuts.
4. Stir with a wooden spoon until just combined and all ingredients are moist.
5. Spoon mixture into prepared pan.
6. Bake at 325 degrees for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
7. Remove from oven and cool on a wire rack.
8. In a bowl, beat butter and cream cheese until smooth.
9. Gradually beat in confectioners' sugar and vanilla until smooth.
10. Frost cooled cake with the cream cheese mixture.
11. Garnish edges with chopped walnuts, if desired.
Title: Honey Pecan Triangles
Ingredients:
- 1/2 butter
- 2 butter
- 1/2 brown sugar
- 1 all-purpose flour
- 1 1/2 brown sugar
- 1 butter
- 1/2 honey
- 1/4 pecans
- 1/2
- 4
Instructions:
1. Line a 13 inches x 9 inches x 2 inches baking pan with foil; butter the foil with the 2 tsp of butter.
2. In a mixing bowl, cream remaining butter with brown sugar. Add egg yolk; mix well.
3. Gradually add flour. Press into prepared pan. Bake at 350' for 15 minutes or until golden brown.
4. Meanwhile, in a saucepan, combine the brown sugar, butter and honey. Bring to a boil over medium heat; cook and stir for 3 minutes. Remove from the heat; stir in cream and pecans.
5. Pour over crust. Bake for 30 minutes or until hot and bubbly.
6. Cool completely on a wire rack.
7. Use foil to lift the bars out of the pan and place on a cutting board. Carefully remove foil. Cut into 24 bars; then cut each in haft diagonally making triangles.
Title: Cookies and Cream Cake
Ingredients:
- 18 water
- 1 1/4 eggs
- 1/3
- 3
- 48
- 16
Instructions:
1. In a freezer bag crush the whole bag of oreos with your fist, or rolling pin. You do not want crumbs like a food processor would do, you want chunks, think Mcflurry.
2. Mix the devils food cake mix as directed on the package, fold in 1 cup of oreos you crushed. Pour into 2 9" round pans that have been greased and floured. Bake according to directions.
3. In a large bowl, scoop out all 3 tubs of frosting. Start adding the rest of the oreos that are crushed. Just fold them all inches When cake has baked and cooled, turn out 1 on a plate, and frost the top with the cookies and cream frosting you just made. Place other cake on top, and frost the rest of the cake on top and sides.
Title: Apple Cinnamon Streusel Bars
Ingredients:
- 1 1/4 graham cracker crumbs
- 1 1/4 all-purpose flour
- 3/4 brown sugar
- 1/4 sugar
- 1 ground cinnamon
- 3/4 butter
- 2 1/2 apples
- 2 milk
- 1 powdered sugar
Instructions:
1. Preheat oven to 350°F
2. Butter a nonstick square about 10 inches square, or blouse with foil.
3. Combine together the graham cracker crumbs, flour, brown sugar, sugar and cinnamon in large bowl.
4. Add melted butter and mix with fork until all the mixture is moist.
5. Reserve 1 1/4 cups of this mixture into a bowl and squeeze the rest at the bottom of prepared pan.
6. Spoon the apples into small pieces on the bottom of cookies.
7. Sprinkle then 1 1/4 cups of reserved dough over apples, like a crumble.
8. Bake for 30-40 minutes or until apples are tender and the streusel, lightly browned.
9. Remove from oven and let cool completely.
10. Combine the milk and then the powdered sugar in a small bowl and mix with a spoon until well blended.
11. Decorate the bar, dropping the icing on the mesh surface.
12. Cut into bars and serve at room temperature.
13. Store bars in an airtight container.
Title: Ukrainian Honey Cake
Ingredients:
- 1 honey
- 1/2 butter
- 1 brown sugar
- 4 eggs
- 3 all-purpose flour
- 2 baking soda
- 1/2 baking powder
- 1 cinnamon
- 1/4 salt
- 1 sour cream
- 1 walnuts
Instructions:
1. Cream the butter and sugar.
2. Add the egg yolks, one at a time.
3. Beat until light and fluffy.
4. Beat in the honey.
5. Sift the flour with the other dry ingredients; add in alternately with the sour cream.
6. Stir in the walnuts.
7. Beat the egg whites until stiff and fold them into the batter.
8. Bake in a greased tube pan at 325 degrees F for 50 to 55 minutes, or until done.
9. Lower the heat to 300 degrees F in the final stages of baking to prevent the honey from burning.
Title: Cheery Chocolate Teddy Bear Cookies
Ingredients:
- 1 2/3 shortening
- 1 bear shaped graham crackers
- 2
- 1
Instructions:
1. Cover tray or cookie sheet with wax paper.
2. Place peanut butter chips, chocolate chips and shortening in a medium microwave-safe bowl.
3. Microwave at HIGH (100%) 1-1/2 to 2 minutes or until chips are melted and mixture is smooth when stirred.
4. Using fork, dip each cookie into chip mixture; gently tap fork on side of bowl to remove excess chocolate.
5. Place coated cookies on prepared tray; top each cookie with graham snack cracker.
6. Refrigerate, uncovered, until chocolate is set, about 30 minutes.
7. Store in airtight container in cool, dry place.
8. About 4 dozen cookies.
Title: Chocolate Mousse Cake With Chocolate Whipped Cream
Ingredients:
- 16 unsalted butter
- 5 eggs
- 4 plain flour
- 1 heavy whipping cream
- 1
- 1/2
Instructions:
1. Line an deep 8" round spring form cake pan with greaseproof paper - do not grease paper.
2. Melt combined chocolate and butter in heatproof bowl.
3. Cool to room temperature.
4. Combine eggs and sugar in bowl, beating with an electric mixer until thick and creamy.
5. Fold in sifted flour.
6. Fold in chocolate mixture.
7. Pour mixture into prepared pan, bake at 350F for 20 minutes or until cake is crusty on top and soft in the center.
8. Let cake sit until cool.
9. Cover cake pan with tinfoil and freeze for at least several hours.
10. Just before serving, place pan in hot water to loosen cake.
11. Remove cake from pan and place onto a serving dish a few hours before serving.
12. Garnish with Chocolate Whipped Cream right before serving.
13. CHOCOLATE WHIPPED CREAM:
14. In a small saucepan, combine heavy cream and semisweet chocolate.
15. Stir over low heat until all the chocolate has melted.
16. Remove from heat and stir until there are no chocolate specks remaining.
17. Pour mixture into a bowl and chill well.
18. Just before serving, beat cream until stiff peaks form (tips of peaks should stand straight).
19. Pipe onto cake as desired.
Title: Custard Squares
Ingredients:
- 1 butter
- 1/2 sugar
- 1 egg
- 1 baking powder
- 1 3/4 flour
- 2 boiling water
- 1 sugar
- 2
Instructions:
1. Mix the ingredients for the bottom layer together and press into 9x13 pan.
2. Bake at 325 for 15-20 minutes.
3. Mix custard in a little cold water before adding to boiling water.
4. Boil til thickens.
5. Spread over the base.
6. Top with whipping cream.
7. Sprinkle coconut over top.
Title: Plum Tart
Ingredients:
- 1 almond paste
- 10 red plums
- 3 black plums
- 2 sugar
- 1 ground nutmeg
- 1/4
Instructions:
1. Heat oven to 450 degrees.
2. With a rolling pin, roll almond paste between two sheets of wax paper into an 8 inch diameter circle.
3. Unroll pie crust directly onto baking sheet.
4. Peel paper from almond paste and center on top of pie crust.
5. Arrange plums over almond paste in a circular pattern -- fill in center, (leaving a 2 in border of dough exposed around the sides to fold over top).
6. Mix sugar nutmeg and sliced almonds and sprinkle over top.
7. Fold edges of pie dough over plums, crimping dough along the top to hold in place.
8. Bake 15 minutes, reduce oven to 375 degrees and bake another 25 minutes.
9. Cool on a wire rack.
10. Serve warm or at room temperature.
11. Spectacular with cinnamon ice cream!
Title: White Chocolate, Irish Cream & Berry Trifle
Ingredients:
- 2 icing sugar
- 300 mascarpone cheese
- 1/3 irish cream
- 500 white chocolate
- 1 frozen mixed berries
- 80 chocolate curls
- 80
- 2
Instructions:
1. Cut each sponge cake into small squares.
2. Whip cream and icing sugar together until soft peaks form.
3. Place mascarpone in a large bowl and fold cream lightly through mascarpone until well combined.
4. Line the base of 4-6 serving dishes (or a shallow 1 ltr serving dish) with half the sponge; drizzle with half the Irish cream and spread the mascarpone mixture over sponge.
5. Sprinkle with half the combined white and milk chocolate and half the mixed berries.
6. Repeat layers, cover and chill for 3 hours or overnight.
7. To serve sprinkle trifle with any remaining berries and chocolate curls; accompany with cream if desired.
Title: Orange Sunburst
Ingredients:
- 1 fine sugar
- 2 oranges
- 4 vanilla ice cream
- 4
Instructions:
1. Make meringue batter from eggwhites & sugar.
2. with a sharp knife scoop out pulp from oranges.
3. fill each orange with icecream.
4. put a layer of meringue on top of each orange.
5. place under hot grill for 5-7 mins until toasted(do not allow to burn!).
Title: Chocolate-almond Valentine Meringue Cookies
Ingredients:
- 3 cream of tartar
- 1/8 sugar
- 1/4
- 1
Instructions:
1. Preheat oven to 250 degrees.
2. Beat egg whites at high speed until soft peaks form.
3. Add cream of tartar and continue to beat until stiff peaks form.
4. Add sugar, almond extract, cocoa powder and beat until combined.
5. Place meringue by the tablespoon on a non-stick pan or a pan lightly sprayed with non-stick cooking spray.
6. Bake for 60 to 70 minutes.
7. Let cool for 10 minutes on a wire rack.
Title: Banana Purse in Puff Pastry
Ingredients:
- 3 bananas
- 1/4 maple syrup
- 1 frozen puff pastry
- 1 granulated sugar
- 1 ground cinnamon
- 2 milk
Instructions:
1. Preheat oven to 400°F with oven rack in center position.
2. Combine bananas with syrup, mashing the bananas slightly.
3. Lay flat 1 sheet of puff pastry and cut in 1/2 lengthwise.
4. With rolling pin, roll out each 1/2 sheet into 15x5-inch rectangle.
5. Cut each rectangle crosswise into thirds, forming 6 squares total.
6. Distribute banana mixture onto center of each square, topping with banana slices, as desired.
7. Fold corners of pastry into the center and pinch ends together, twisting to seal.
8. Repeat with remaining sheet of puff pastry and remaining banana mixture.
9. Arrange pastries on cookie sheet.
10. Brush pastries with milk and sprinkle with sugar and cinnamon.
11. Bake for 15 minutes or until golden.
12. Serve warm.
Title: Molten Chocolate Cake
Ingredients:
- 2 butter
- 1 butter
- 2/3 eggs
- 5 icing sugar
- 2 all-purpose flour
- 2 vanilla ice cream
- 1 1/2
- 1/2
Instructions:
1. Grease six 3/4 cup ramekins with the 2 tsp of buttr. Coat bottom and sides of each ramekin with cocoa, discarding the excess.
2. Heat the 2/3 cup butter and chocolate in a small heavy saucepan on lowest heat, stirring often, until almost melted. Do not overheat.
3. Remove from heat. Stir until smooth. Cool slightly.
4. Beat egg yolks and whole eggs in medium bowl for about 2 minutes until frothy. Beat in icing sugar on low. Add chocolate mixture and flour. Beat well until thick and glossy.
5. Divide batter among prepared ramekins. Place on baking sheet.
6. Bake in 450F oven for about 12 minutes until evenly risen and edges appear set, but middle is still wobbly.
7. Let stand for 3-5 minutes.
8. Run knife around side of cakes to loosen. Cover with individual plate and invert to remove. At this point cakes can sit inverted without removing ramekins for up to 20 minutes without getting cold.
9. Serve with ice cream.
Title: Coconut Thumbprint Cookies
Ingredients:
- 1 butter
- 1/4 salt
- 1 confectioners' sugar
- 1 Swans Down cake flour
- 2 angel flake coconut
- 1
- 3/4
Instructions:
1. Cream butter with salt. Gradually beat in sugar. Blend in almond extract. Add flour, a small amount at a time, mixing well after each addition. Stir in coconut and almonds.
2. Chill dough.
3. Shape into walnut size balls. Place on ungreased baking sheets. Bake at 325 for 8 minutes.
4. Remove from oven; make depression in center of each ball with thumb or measuring spoon. Return to oven; bake 12-15 minutes longer, or just until lightly browned.
5. Cool on sheets; fill each cookie with 1 teaspoon jam. Sprinkle with additional coconut, if desired.