lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Cream Cheese Cupcakes
Ingredients:
- 1 cream cheese
- 1 1/2 sugar
- 1 egg
- 1 salt
- 1 flour
- 1 1/2 baking soda
- 1/4 water
- 1 white vinegar
- 1 confectioners' sugar
- 1/3 butter
- 1 milk
- 3 3/4 vanilla extract
- 3 pecans
- 1/2
- 6
- 1
- 1/3
Instructions:
1. For filling, in a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 t. salt until combined. Fold in chocolate chips; set aside.
2. In a bowl, combine flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk water, oil, and vinegar; stir into dry ingredients just until moistened.
3. Fill paper lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each. Bake at 350 for 24-26 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a large mixing bowl, combine confectioners' sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator.
Title: Super Easy Tiramisu
Ingredients:
- 1 cheesecake flavor instant pudding and pie filling
- 1 French vanilla instant pudding
- 4 half-and-half cream
- 24 ladyfingers
- 1/4 brandy
- 1/4 heavy cream
- 1 vanilla extract
- 1 cocoa powder
Instructions:
1. Mix puddings and add milk or half & half according to directions.
2. Soak lady fingers in liqueur and line half in serving dish.
3. Spread half of pudding over lady finger and sprinkle half of coffee over pudding.
4. Repeat with second half of ladyfingers, pudding and coffee.
5. Refridgerate overnight or up to 2 days.
6. Just before serving, whip cream and vanilla spread over top and then sift cocoa powder on top.
Title: Grain Free Peanut Butter Chocolate Chip Cookies (No Egg Either)
Ingredients:
- 1 chickpeas
- 2 vanilla extract
- 1/2 baking powder
- 2 chocolate chips
- 1
- 1/2
Instructions:
1. Preheat your oven to 350°F / 175°C
2. Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth. Make sure to scrape the sides and the top to get the little chunks of chickpeas and process again until they're combined.
3. Put in the chocolate chips and stir it if you can, or pulse it once or twice. The mixture will be very thick and sticky.
4. With wet hands, form into 1 1/2" balls.
5. Place onto a Silpat or a piece of parchment paper. If you want them to look more like normal cookies, press down slightly on the balls. They don't do much rising.
6. Bake for about 10 minutes. Yields about twenty four 1 1/2" cookie dough balls.
Title: Upside-Down Apricot Peach Cakes
Ingredients:
- 3/4 butter
- 2 sugar
- 1 baking powder
- 1 salt
- 2/3 egg
- 1 milk
- 1/4 vanilla extract
- 1/4
- 1
- 1/2
- 1/4
Instructions:
1. HEAT oven to 350°F Coat 12 muffin cups generously with no-stick cooking spray.
2. STIR together preserves and butter in small bowl. Place 1 tablespoon in bottom of each muffin cup. Top with 1 apricot half, rounded side down.
3. BEAT flour, sugar, baking powder, salt, shortening, egg, milk, vanilla and almond extract in large bowl with electric mixer on medium for 2 minutes or until smooth. Top each muffin cup with about 3 tablespoons batter.
4. BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run sharp knife around edge of each cup. Invert onto cookie sheet. Spoon any remaining preserves from cups over top of cakes. Serve warm with whipped cream, if desired.
5. If there are not enough apricot halves in the can, cut larger ones in half, then evenly divide among the muffin cups.
Title: Sweet Potato Cake With Cream Cheese Icing
Ingredients:
- 1 vanilla instant pudding mix
- 1 water
- 1 1/4 mashed sweet potatoes
- 1 eggs
- 1/4 cinnamon
- 2 nutmeg
- 2 clove
- 1/2 vanilla
- 1/2 coconut
- 1 cream cheese
- 1 vanilla
- 1
- 3
- 2
Instructions:
1. Preheat oven to 350°F Prepare 13x9 pan (I use pan spray).
2. In a large mixing bowl, mix all cake ingredients except nuts and coconut.
3. Mix at low speed until moistened, then beat 3 minutes at high speed.
4. Fold in the nuts and coconut.
5. Pour into pan and bake about 40 to 50 minutes or until cake test done.
6. Let cake cool.
7. To make frosting:
8. mix all ingredients well with electric mixer until the frosting is smooth.
9. Frost cake.
10. Sprinkle a bit of coconut or nuts on the frosting for garnish.
11. This can be made a day ahead and kept tightly covered in refrigerator.
Title: Banana Crunch Cake
Ingredients:
- 1 flour
- 1 white whole wheat flour
- 1 baking soda
- 1/2 salt
- 1/2 unsalted butter
- 2/3 light brown sugar
- 2 dark brown sugar
- 1 eggs
- 1/2 plain yogurt
- 1 vanilla extract
- 1/2 pecans
- 1 walnuts
- 3/4 chocolate chips
- 1/3 old fashioned oats
- 1/2 light brown sugar
- 1/4 dark brown sugar
- 2 ground cinnamon
- 1/4 salt
- unsalted butter
- pecans
- walnuts
Instructions:
1. Grease and flour an 8-inch-square pan. Preheat the oven to 350 degrees F.
2. For cake batter: Whisk flours, baking soda and salt in a medium bowl until light and fluffy. Beat in the eggs, one at a time, stopping to scrape the bowl between eggs. Mix half the dry ingredients until moistened, then mix in bananas, yogurt and vanilla. Scrape the bowl down again before adding the remaining dry ingredients and nuts and chips (if using). Mix until everything is evenly moistened. Transfer batter to the prepared pan.
3. For topping: Combine oats, brown sugar, cinnamon and salt in a small mixing bowl until well blended. Stir in melted butter until large crumbs form. Stir in chopped nuts. Sprinkle the topping over the batter in the pan.
4. Bake until the edges pull away from the pan and a cake tester inserted in the center comes out clean, about 40-45 minutes. Remove cake from the oven and place on a rack to cool for at least 20 minutes before slicing.
Title: Bourbon Balls (Aka Rum Balls)
Ingredients:
- 12 confectioners' sugar
- 1 pecans
- 1 1/2 corn syrup
- 1/4 Bourbon
- 2 granulated sugar
- 1/2
Instructions:
1. combine all ingredients EXCEPT the granulated sugar til it forms a dough.
2. roll dough into 1" balls.
3. place sugar in a pie plate.
4. roll the balls in the sugar.
5. place in an airtight container, Can refrigerate, but DO NOT freeze!
Title: Tiramisu
Ingredients:
- 3 eggs
- 1/2 sugar
- 1/8 sugar
- 1 cognac
- 1 mascarpone cheese
- 2 ladyfingers
- 1
- 2
- 20
Instructions:
1. In a bowl, combine egg yolks, 1/2 cup sugar, 1 tablespoon espresso, and cognac.
2. Beat mixture with a beater until foamy (2-3 minutes).
3. Add cheese and mix 3-5 minutes until mixture is very smooth.
4. In a large bowl combine egg whites with 1/8 teaspoon of sugar and beat until stiff.
5. Gently fold mascarpone mixture into whites.
6. Set aside.
7. Pour 1 cup espresso into shallow bowl.
8. Dip each ladyfinger quickly on both sides into espresso.
9. Arrange a layer of 6-7 ladyfingers in bottom of a decorative serving bowl.
10. Spread 1/3 mascarpone mixture over ladyfingers.
11. Continue layering, finishing with the mascarpone mixture.
12. Sift cocoa over top and refrigerate at least 1 hour before serving.
Title: Riesling Baked Pears
Ingredients:
- 4 pears
- 2 riesling wine
- 1/4 wine
- 4 honey
- 4 cinnamon sticks
- 4 bay leaves
- orange zest
Instructions:
1. Tip: For the orange zest, scrub the orange first and then use a vegetable peeler to remove the strips of zest. Make sure to leave behind the bitter, white pith.
2. Preheat oven to 400 degrees. Slice a thin piece off the bottom of each pear so that it will sit flat, standing up straight.
3. Arrange the pears in a pie pan or oven-proof small casserole dish.
4. Whisk wine and honey in a medium bowl until blended. (I usually have to microwave mine to make the honey melt a bit so that they will combine.).
5. Pour honey-wine mixture over pears and add cinnamon sticks, bay leaves and orange zest to the liquid.
6. Roast the pears, basting every 15 minutes, until they are tender and a bit wrinkled (about 45 minutes to 1 hour).
7. Use a slotted spoon to transfer the pears to serving dishes. Put the honey-wine mixture into a small saucepan and bring to a boil. Boil until slightly thickened, about 6 minutes. Drizzle over pears and garnish with cinnamon sticks and orange zest.
8. Serve warm, at room temp, or chilled.
9. Note: We sometimes put a small scoop of vanilla ice cream on this. Very rich and yummy. Another option: try cheese, such as ricotta or mascarpone -- sweeten cheese and stir it first.
Title: Lemon Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1/4 sugar
- 2 lemons, zest of
- 1 lemon juice
- 1 egg
- 1 1/2 flour
- 1/4 baking soda
- 1/4 salt
Instructions:
1. Preheat oven to 350. In a mixer, blend butter and sugar until combined. Add in lemon zest, lemon juice and egg and mix until fluffy. Dump in flour, baking soda and salt and combine.
2. Prepare cookie sheet with silpat or parchment paper. On a small plate, roll teaspoons of dough into balls and then roll in the remaining sugar. Add to cookie sheet. Bake for about 12-14 minutes or until the edges are lightly golden. Remove from sheet and cool on racks.
Title: Sugar Pastry Cookies
Ingredients:
- 130 unsalted butter
- 200 all-purpose flour
- 1 salt
- 25 Splenda Sugar Blend for Baking
- 4 water
Instructions:
1. Mix flour and salt.
2. Add butter by rubbing it with your hands.
3. Add sugar. MIx very well using hands.
4. Add 4 tbsp of water.
5. Chill for 20 minutes.
6. Form into cookies.
7. Bake in the oven till golden brown.
Title: Coffee and Cream Mousse
Ingredients:
- 1 heavy cream
- 1 instant coffee granules
- 1/4 Splenda granular
- 1 vanilla extract
- 1 sugar-free instant vanilla pudding mix
- white chocolate pudding mix
Instructions:
1. Pour the cream into a large mixing bowl. Gently stir in the instant coffee until dissolved. Gently stir in the Splenda and vanilla. Gradually whisk in the pudding mix until no longer grainy, then briskly whisk until thick. Chill well before serving.
2. Can be frozen.
Title: Orange Brownie Torte
Ingredients:
- 1 orange
- 1 eggs
- 3 milk
- 1/2 vanilla pudding mix
- 1 1/2 mandarin oranges in light syrup
- 1
Instructions:
1. Torte layers: Preheat the oven to 350 degrees.
2. Grease 2 9" round pans with cooking spray.
3. Finely grate the orange peel and juice the orange (you should have about 2 1/2 t orange zest and 1/3 c orange juice).
4. Combine the brownie mix, eggs, 2 t orange peel, orange juice and oil in a large bowl.
5. Blend until well combined.
6. Divide evenly between the two pans.
7. Bake for 25 minutes, or until a toothpick comes out clean.
8. Cool in the pans for 5 minutes, then turn out on racks to cool completely.
9. Frosting: Combine the milk, whipped topping mix, and pudding mix in a large bowl.
10. Beat on low speed until blended.
11. Increase speed to high and beat 4 minutes or until soft peaks form.
12. Stir in 1 drop of food coloring and the remaining 1/2 t orange zest.
13. Place one layer on a platter and spread 3/4 c frosting on top of the layer.
14. Drain mandarin oranges and pat dry.
15. Arrange 3/4 c orange segments over the frosting.
16. Top with the second layer and spread remaining frosting on top and sides of the torte.
17. Garnish the top of the torte with the remaining mandarin orange segments.
18. Chill 1 hour before serving.
Title: Fresh Orange Cake
Ingredients:
- 2 oranges
- 1/2 raisins
- 1/2 dates
- 1/2 pecan pieces
- 1/3 shortening
- 1/2 sugar
- 1 1/4 eggs
- 2 all-purpose flour
- 1 3/4 baking soda
- 3/4 salt
- 3/4 buttermilk
- 1/2 butter
- 1/4 margarine
- 2 butter
- 3 margarine
- 1 1/2 powdered sugar
- 1 1/2 light corn syrup
- 1 1/2 lemon juice
- 1 1/2
Instructions:
1. Remove zest from oranges; add orange zest to food processor and process until finely diced.
2. Measure 1/4 cup lightly packed zest; reserve remaining zest and orange for other uses.
3. Combine 1/4 cup orange zest, raisins, dates, and pecan pieces in food processor container; process until mixture is diced.
4. Combine fruit/nut mixture and orange juice in a bowl; set aside.
5. In a large mixing bowl, cream the shortening; gradually add in the sugar, beating well.
6. Add in eggs, one at a time, beating well after each one is added.
7. In another bowl, combine flour, soda, and salt; add dry ingredients to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients.
8. Stir in fruit mixture.
9. Pour batter into 2 greased and floured 8-inch round cake pans.
10. Bake in a 350°F oven for 25-30 minutes or until pick comes out clean.
11. Cool in pans for 10 minutes; remove cakes from pans and cool completely on wire racks.
12. To make frosting: cream butter; gradually add in sugar, beating well.
13. Add in syrup and fruit juices, beating until smooth.
14. Stir in rind.
15. Spread frosting between layers and on top and sides of cooled cake.
Title: Citrus Madeleines
Ingredients:
- 3 eggs
- 1/2 unsalted butter
- 2 lemon rind
- 2 lime rind
- 2 vanilla
- 1/4 all-purpose flour
- 3/4 granulated sugar
- 1/2 salt
- 1/3 icing sugar
- 1/2 lemon juice
- 3/4
- 1
Instructions:
1. In large bowl, whisk together eggs, butter, lemon, lime and orange rinds and vanilla.
2. In separate bowl, whisk together flour, sugar, almonds and salt ; whisk into egg mixture.
3. Spoon by heaping 1 tbsp into each mould of 2 well-greased 12-mould madeleine pans.
4. Bake in centre of 350°F oven for 12 to 15 minutes or until edges are golden brown.
5. Loosen with tip of knife. Invert onto rack and let cool.
6. Glaze: In small bowl, whisk sugar with lemon juice; brush over cooled madeleines.
7. (Make-ahead: Store in airtight container for up to 24 hours or freeze for up to 1 week.).
Title: Turkey Cookies
Ingredients:
- 24
- 120
- 24
Instructions:
1. Spread frosting on the back of the cookie.
2. Place peanut butter cup as the body toward the front center of the cookie.
3. Place 5 candy corns around the peanut butter cup as the feathers.
4. Using frosting as glue, place two sprinkle eyes on the peanut butter cup.
Title: Southern Living's Stuffed Strawberries
Ingredients:
- 20 strawberries
- 3 cream cheese
- 2 pecans
- 1 1/2 powdered sugar
- 1
Instructions:
1. Dice two of the strawberries and set aside.
2. Cut a thin slice from stem end of each remaining strawberry, forming a base for strawberries to stand on. Cut each strawberry into four wedges, starting at pointed ends and cutting to but not through stem ends.
3. Beat cream cheese until fluffy. Stir in diced strawberries, nuts, powdered suar, and liqueur. Pipe about 1 teaspoon mixture into each strawberry.
Title: Pear, Honey and Lime Cake
Ingredients:
- 3 unsalted butter
- 3 pears
- 1/4 lime juice
- 3 honey
- 1/2 vanilla bean
- 6 unsalted butter
- 3/4 limes, zest of
- 3/4 baking powder
- 2 salt
- 1 eggs
- 1/8 all-purpose flour
- 4
- 1 1/4
Instructions:
1. For the pears, melt the butter in a medium skillet on medium heat.
2. Add the pears and cook, turning occasionally, 5 minutes, until light golden.
3. Stir in the lime juice, honey and vanilla bean and cook for 2 more minutes.
4. Stir in the liqueur and remove from the heat.
5. Let the pears steep about 3 hours.
6. Discard the vanilla bean.
7. For the cake, in a large bowl, beat the butter, sugar and lime zest with a hand mixer at medium speed until smooth.
8. Blend in the baking powder and salt.
9. Beat in the eggs, one at a time.
10. Turn the speed to low and beat in the flour until just blended.
11. Cover the bowl with plastic wrap and let rest 20 minutes.
12. Meanwhile, grease a 9" springform pan and line the bottom with parchment paper.
13. Drain the pears, reserving the syrup.
14. Pat the pears lightly dry.
15. Thinly slice half of the pears and reserve.
16. Chop the remaining pears and stir into the batter.
17. Transfer the batter to the prepared pan and level the top.
18. Arrange the pear slices on top.
19. Bake in a preheated 400 degree F oven for 10 minutes.
20. Reduce the heat to 300 degrees F and bake until the top of the cake feels springy and the tester comes out clean, about 1 hour.
21. Cool the cake in the pan on a rack.
22. Remove the cake to a wire rack.
23. Skewer the top and spoon the reserved syrup over the top.
Title: Whipped Cream Coffee Pound Cake
Ingredients:
- 1 heavy cream
- 2 eggs
- 3 flour
- 2 sugar
- 1 1/2 baking powder
- 1 baking soda
- 1 salt
- 1 cinnamon
- 2 vanilla
- 2
Instructions:
1. Preheat the oven to 350 degrees.
2. Beat the whiipping cream until it begins to stiffen.
3. Add the espresso, followed by the eggs (one at a time), extract, baking powder and soda, and salt.
4. Reduce the speed to med/low, and slowly add the sugar and flour.
5. Mix only until combined.
6. Pour the mixture into a loaf pan that's been greased, and dusted with sugar.
7. Bake about an hour to an hour and a half.
Title: Earl Grey & Lavendar Tea Bread
Ingredients:
- 275 dark brown sugar
- 2 eggs
- 60 plain flour
- 2 baking powder
- 275 ground cinnamon
- 2 1/2 salt
- 1 orange, zest of
- 1/2
- 1/4
- 1
Instructions:
1. Preheat the oven to 170C/335F and grease line a loaf tin with grease proof paper.
2. Strongly brew 400ml of Earl Grey tea and the dried lavender. After 15 minutes add 300ml of this to a saucepan on medium heat.
3. Add mixed fruits to the pan, bring to the boil then down to a simmer. Stir in the sugar until dissolved then take the pan off the heat.
4. Measure out the dry ingredients into a mixing bowl and briefly mix to combine.
5. Beat the eggs then add them to the fruit-tea mixture along with the orange zest and stir to combine.
6. Add the dry ingredients to the fruit mixture a little at a time, stirring to incorporate until there are no floury streaks running through.
7. Scoop the batter into the lined loaf tin and level off with a spatula before baking for 50-55minutes.
Title: Cherry Nut Pudding
Ingredients:
- 1 1/2 sugar
- 2 shortening
- 2 eggs
- 1/4 salt
- 2 baking soda
- 2 flour
- 2 cherry juice
- 1 sugar
- 3/4 flour
- 6 cinnamon
- 1/2
Instructions:
1. Cream together sugar, shortening, eggs, salt and baking soda.
2. Add cherries, nuts and flour; mix well.
3. Put in greased and floured 13x9-inch glass dish.
4. Bake at 375°F for 30 minutes.
5. Blend together sauce ingredients.
6. Cook until thickened, stirring constantly.
7. Remove from heat.
8. Pour over cherry pudding.
9. Enjoy.
Title: Good for You Chocolate Chip Cookies
Ingredients:
- 1 rolled oats
- 1/2 light butter
- 1 light brown sugar
- 1 baking soda
- 8 non-fat vanilla yogurt
- 2 eggs
- 1 vanilla
- 2 1/4 whole wheat flour
- 2
Instructions:
1. toast oats on baking sheet for 10 min in a 375 oven.
2. set aside.
3. beat butter, sugar until creamy.
4. add soda, salt and mix.
5. beat in yogurt, eggs and vanilla.
6. add flour little by little until incorporated.
7. use a wooden spoon to stir in oats and chocolate.
8. drop dough by rounded spoonfuls on to a sheet.
9. bake at 375 for 8-10 minutes.
10. cool on wire rack.
Title: Cheesecake Cupcakes
Ingredients:
- 2 unsalted butter
- 12 graham crackers
- 2 cream cheese
- 1 sugar
- 4 flour
- 1/2 vanilla
- 1/2 cream of tartar
- 4
- 1/2
Instructions:
1. Preheat the oven to 350. Insert liners into a medium cupcake pan.
2. Combine the butter and graham crackers in a small bowl. Evenly sprinkle 1 heaping teaspoons of the mixture on the bottom of the cupcake liners.
3. In a large bowl combine the cream cheese, sugar, flour, vanilla and almond extract with an electric mixer on medium speed until smooth.
4. In a separate bowl combine the egg whites and cream of tartar. With clean beaters, mix on high speed until stiff peaks form.
5. Carefully fold the egg white mixture into the cream cheese mixture.
6. Carefully spoon the batter into the cupcake liners until three-quarters full. Bake for 20-25 minutes or until the edges of the cupcakes are puffed but the centers look moist. Cover and chill in the fridge.
Title: South City Apple Crumble
Ingredients:
- 6 gala apples
- 1/2 - 1 sugar
- 2 vanilla
- 2 cinnamon
- 1/4 butter
- 1/2 brown sugar
- 1 flour
Instructions:
1. Peel, core & slice apples and place into medium sized mixing bowl.
2. Add sugar, vanilla and cinnamon (or all spice) to apples and mix until apples are coated.
3. Place apple mixture into 8X8 glass baking dish.
4. Soften butter, stir until creamy and place in another bowl.
5. Add flour and brown sugar until mixture looks like little peas.
6. Cover apples with flour mixture making sure apples are coated.
7. Place uncovered baking dish onto lower oven rack.
8. Bake at 300 degrees for 50-55 minutes (or until corners are dark brown & crispy).
9. Serve warm with vanilla ice cream or espresso.
Title: Another Swedish Pepparkakor
Ingredients:
- 3 1/2 unsifted flour
- 1/2 margarine
- 3/4 granulated sugar
- 3/4 light molasses
- 1 lemon, rind of
- 1 ground cloves
- 1 1/2 cinnamon
- 1 baking soda
- 1/4 salt
Instructions:
1. Sift dry ingredients together.
2. Mix in large bowl high speed butter, sugar& egg until light& fluffy.
3. Add molasses& lemon peel.
4. Beat until well blended.
5. Stir in flour mix.
6. Wrap in wax paper& refrigerate overnight.
7. Roll out 1/8" thick& cut with cookie cutters.
8. Bake 375 on lightly greased baking sheet.
Title: Carrot Cake
Ingredients:
- 170 sugar
- 60 brown sugar
- 280 plain flour
- 1 1/2 baking powder
- 1 ground cinnamon
- 1/2 salt
- 115 butter
- 100 milk
- 1 vanilla extract
- 230 carrots
- 180 raisins
- 150 icing sugar
- 3 lemon juice
Instructions:
1. Pre-heat oven to 190 C / Gas 5. Grease a 23cm round cake tin.
2. Combine sugars, flour, baking powder, cinnamon and salt. Mix well with a fork or a hand whisk. Add the butter, soya milk and vanilla. Mix well. Add a tiny bit more milk if needed (a tablespoon at a time). Fold in the grated carrots and rasins. Spread the mixture into the prepared tin.
3. Bake for 55 minutes. Check with a skewer or a knife if the cake is baked through. If not cover with tin foil and bake for another 10 minutes. Barely no cake mixture should stick to the skewer.
4. Leave it to cool for at least 30 minutes before removing from the tin.
5. Leave the cake to cool down in the fridge for at least an hour if applying icing on top of it.
6. Make a lemon icing by mixing the icing sugar with the lemon juice. Add the lemon juice little by little, mixing with a whisk, till your desired consistency is achieved.
Title: Pineapple Pudding
Ingredients:
- 2 sugar
- 3 self rising flour
- 1/2 vanilla
- 1 salt
- 1/4 butter
- 1/2 milk
- 1 pineapple chunks
- 1 crushed pineapple
- 2 eggs
- 1
Instructions:
1. Mix (with wire whisk) sugar, salt, flour, eggs and cream in a large bowl. Add pineapple.
2. In a large pot melt butter with 1/2 cup milk on medium heat, add mixture and stir continuously until thick.
3. Remove from heat and let cool.
4. Layer vanilla wafers and pineapple pudding , top with crushed vanilla wafers.
Title: Madeleine Muffins
Ingredients:
- 225 flour
- 175 caster sugar
- 100 unsalted butter
- 10 baking powder
- 4 eggs
- 1 orange zest
- 1 salt
- 1
Instructions:
1. In a bowl whisk the eggs and sugar together at high speed and until you obtain a fluffy white mixture. It took around 2 minutes with my electric whisk. A ribbon should form in the bowl when the beaters are lifted.
2. In a different bowl mix the flour, baking powder and salt.
3. Sift the flour mixture onto the egg mixture and blend well after each addition. Add the flour mixture in 3 times.
4. Add the orange zest, orange flower water and the melted butter.
5. Keep stirring with a wooden spoon until well incorporated.
6. Keep in the fridge for 20 minutes.
7. Pre heat an oven at 200C.
8. Pour the Madeleine dough into a piping bag.
9. Buttered the muffin tray.
10. Pip the dough into a mini muffins tray.
11. Cook for 10 minutes or until the cakes are lightly golden not brown if you want then soft as the in the original recipe.
12. Use the tip of knife to loosen the cakes from the pan.
13. Dunked into coffee or tea or eat as is.
Title: Butter Riches Cookies
Ingredients:
- 3/4 butter
- 1 flour
- 1 3/4 - 2 brown sugar
- 1/2 vanilla
- 1 butter
- 1/4 powdered sugar
- 2 1/2 vanilla
- 1 heavy cream
- 3 -4
Instructions:
1. Cookies:
2. Cream butter and brown sugar. Add the egg yolk to mixture and beat well. Blend in the flour to form a stiff dough. Roll into marble sized balls on a greased cookie sheet. Flatten with a glass dipped in sugar. Bake at 350 degrees for 7-9 minutes until golden brown.
3. Icing:
4. Melt and brown the butter in a saucepan. Blend int he powdered sugar. Add vanilla and cream and beat until smooth.