lumicero/recipes-ing2inst huggingface dataset:
Title: Sunset's Best Basic Pie Crust Dough
Ingredients:
- 2 1/2 flour
- 1 sugar
- 1 1/2 salt
- 7 butter
- 7 shortening
Instructions:
1. Mix flour, sugar, and salt in a large bowl. Drop in butter and shortening. Using your hands, a fork, a pastry cutter, or two knives, work butter and shortening into the flour mixture until it resembles cornmeal with some small pea-sized pieces.
2. Using a fork, quickly stir in 1/2 cup ice water (mixture will not hold together). Turn dough and crumbs onto a clean surface. Knead just until dough starts to hold together but some bits still fall away, 5 to 10 times. Divide dough in half and pat each half into a 6-inch disk. Wrap each disk in plastic wrap and refrigerate at least 20 minutes and up to overnight.
3. NOTES: "If you would like to use lard--which also contributes flavor and flakiness to pie crust--substitute 2 tbsp lard for 2 tbsp of the shortening. Try to get good-quality lard from a butcher shop if you can; it's generally much better than ordinary grocery-store lard.".
Title: Pavlova
Ingredients:
- 4 vanilla essence
- 1 vinegar
- 2 sugar
- 1 cornflour
- 2
Instructions:
1. Beat egg whites and cornflour well with electric mixer.
2. Add vinegar and vanilla beat 1-2 minutes.
3. Add sugar gradually while beating continue beating until sugar is dissolved and mixture forms stiff peaks. This takes about 10-15 minutes, your mixture should look smooth and very glossy.
4. Moisten baking paper with a little water.
5. Spread mixture on paper about 2-3 inches deep in a circle.
6. Place in preheated oven 180 C and bake 1.1/2 hours - turn off the oven and allow to come to room temperature. Do not open the oven during the cooling as it may cause the pavlova to collapse.
7. Cover with whipped cream and decorate with either chocolate, nuts or fruit, serve either on its own or with fruit.
Title: Carrot Cake - Fruited Carrot Loaf or Christmas Muffins
Ingredients:
- 2 1/4 flour
- 1 baking powder
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 3 eggs
- 1 1/2 sugar
- 3/4 milk
- 1/2 vanilla
- 1 carrots
- 2 flaked coconut
- 1 raisins
- 1/2 pecans
- 1/2
Instructions:
1. In bowl: beat eggs until smooth and creamy, add sugar, oil, milk, vanilla and beat well.
2. In large bowl combine and whisk together flour, baking powder, baking soda, cinnamon and salt.
3. Make well in dry ingredients, add the egg mixture mixing until thoroughly combined.
4. Stir in grated carrots, coconut, raisins and pecans.
5. Pour into two greased loaf pans ( approximately 9 x 5 and preferably lined) baking in a 350 oven 60 - 70 minute. (ovens vary).
6. Remove from oven, place on wire rack until cooled completely.
7. Remove from pan, wrap in foil, refrigerate overnight before slicing.
Title: Orange Poppy Seed Biscotti
Ingredients:
- 2 unbleached flour
- 3/4 white sugar
- 1/2 baking powder
- 1/2 baking soda
- 1/2 orange zest
- 1 poppy seeds
- 3 egg
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine the dry ingredients (flour, sugar, ground almonds, poppy seeds, baking powder and baking soda) together in a bowl.
3. Combine the zest, egg, egg whites and extract in a second bowl. Add the dry mixture and mix well. Form the dough into 2 logs each 8-9 inches long.
4. Place logs onto a cookie sheet lined with parchment paper. Bake for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Put cut slices soft sides down back on the cookie sheets and bake slices another 8 to 10 minutes until dry.
5. Cool completely and store in an airtight container.
Title: Lemon Squares
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 confectioners' sugar
- 1 salt
- 12 unsalted butter
- 4 eggs
- 3 granulated sugar
- 1 table salt
- 1 lemon zest
- 1 lemon juice
- 2/3 unsalted butter
- 2 heavy cream
- 2 confectioners' sugar
Instructions:
1. CRUST:.
2. Adjust rack to middle position and heat oven to 350°F Line 8-inch square pan with aluminum foil, leaving overhang on all sides.
3. Pulse flour, sugar and salt in food processor 2-3 times. Add butter and pulse until mixture resembles coarse meal (some pea-size pieces of butter will remain) and will stick together if squeezed into a ball, about 15 one-second pulses. Sprinkle dough into prepared pan, and press in even layer. Bake until golden brown, 15-20 minutes.
4. FILLING:.
5. While crust is cooking, whisk eggs, yolks, sugar, and salt together in saucepan. Add zest and juice and cook over medium-low heat, stirring constantly, until thickened and pudding-like, 8-10 minutes. Press through a fine-mesh strainer into medium bowl. Stir in butter and cream.
6. Pour filling over crust and tilt to spread evenly. Bake until filling is set, about 15 minutes. Cool to room temperature, at least 1 hour, then using foil overhang, lift bars from pan and cut into 9 squares. Dust with confectioners' sugar just before serving. (Squares will keep in an airtight container in refrigerator for 3 days. Redust with confectioners' sugar before serving).
Title: Can't Leave Alone Bars
Ingredients:
- 1 eggs
- 2 sweetened condensed milk
- 1 butter
- 1/4 canola oil
- 1/3 chocolate chips
- 1
Instructions:
1. MIX CAKE MIX, OIL, AND EGGS IN BOWL. PRESS 2/3 MIXTURE IN 9 X 13 INCH PAN.
2. MICROWAVE CONDENSED MILK, CHOC.CHIPS, AND BUTTER UNTIL MELTED. POUR OF BATTER.
3. DROP REMAINING BATTER BY teaspoons ON TOP.
4. BAKE 350 DEGREES 25 MINUTES OR UNTIL LIGHTLY BROWNED.
Title: Apricot Choc Chip Cake
Ingredients:
- 1 butter
- 1 sugar
- 125 eggs
- 2/3 self raising flour
- 2 chocolate chips
- 1 1/2
- 1/2
Instructions:
1. combine apricots and nectar in bowl and stand for an hour.
2. grease and line round cake pan.
3. cream butter & sugar in small bowl until light and fluffy.
4. beat in egg yolks one at a time, beat until well combined.
5. stir in coconut, then half the sifted flour and half the apricot mixture, stir in remaining flour and apricots.
6. add choc bits.
7. beat egg whites in bowl until soft peaks form, fold into mixture until well combined.
8. spread in pan and bake in oven for about 1 hour or until skewer comes out clean.
9. stand for 5 minutes before turning onto cooling rack.
10. dust with sifted icing sugar.
Title: Old Family Recipe German Bread Pudding
Ingredients:
- 1 cinnamon
- 2 eggs
- 4 cornstarch
- 4 sugar
- 1 1/2 salt
- 1/4 butter
- 4 vanilla
- 1/2 cream of tartar
- 3 sugar
- 1/4
- 3
Instructions:
1. Preheat oven to 350'.
2. Grease a 9x11 casserole.
3. Place cubed bread in a large casserole and sprinkle with cinnamon. Toss gently. Set aside.
4. In a small bowl, combine egg yolks and corn starch. Beat thoroughly until light yellow and fluffy.
5. Set egg whites aside.
6. In a large saucepan, combine sugar, salt and milk on medium high heat, stirring constantly, until boiling. Add a very small amount to the egg yolk mixture, stirring well. Continue adding hot milk mixture to eggs a small amount at a time until it is very warm and pourable.
7. Add the egg mixture to the hot milk, stirring well. Return to boiling and allow to boil, stirring constantly, for 1 minute. Remove from heat and add butter and vanilla. Do not stir.
8. In a medium mixing bowl combine egg whites and cream of tarter. Beat on high speed of an electric mixer until soft peaks form. Slowly add sugar and vanilla and beat until shiny and firm peaks form. Set aside.
9. Mix the butter and vanilla into the custard well. Pour over the bread and mix gently. Carefully spread the meringue over the pudding and place in preheated oven. Bake for 10-15 minutes or until peaks are brown.
10. Serve warm or cold.
Title: Peanut Butter-oreo Frosting
Ingredients:
- 1/2 creamy peanut butter
- 1/4 butter
- 2 cream cheese
- 1 vanilla extract
- 1 powdered sugar
- 8 -10
Instructions:
1. In a small bowl, cream together the peanut butter, butter, and cream cheese with an electric mixer on medium-low speed until smooth and light.
2. Blend in the vanilla.
3. Beat in the sugar, a little at a time (about 1/4 cup each time), until smooth and of desired spreading consistency.
4. Gently fold in the Oreos.
5. Use frosting as desired.
Title: Ginger-Lemon Cookies
Ingredients:
- 1/2 unsalted butter
- 1 sugar
- 1 egg
- 2 3/4 fresh lemon rind
- 1/2 vanilla extract
- 1 flour
- 2 flour
- 1 1/2 baking powder
- 1 ground ginger
- 1/4 salt
- flour
Instructions:
1. Set the oven at 325 degrees.
2. Line 2 baking sheets with parchment.
3. In an electric mixer, cream the butter with the 3/4 cup plus 1 tablespoon sugar.
4. When the mixture is smooth, beat in the egg, lemon rind, and vanilla.
5. Sift the flour, baking powder, ginger, and salt.
6. With the mixer set on its lowest speed, add the dry ingredients to the batter.
7. Scrape down the sides of the bowl, cover with plastic wrap, and refrigerate at least 1 hour or until well chilled.
8. With floured hands, using heaping teaspoons of the dough to form balls, roll them until smooth.
9. Arrange them 2-inches apart on the baking sheets.
10. Put the remaining 3 tablespoons of sugar in a bowl.
11. Dip the bottom of a glass first in cold water, then in sugar and press the balls to flatten them to a 1/3-inch thickness.
12. Bake the cookies for 18 minutes or until the edges are golden brown.
13. Cool on wire racks.
14. Store in an airtight container.
Title: Stuffed Dates
Ingredients:
- pitted dates
- sugar
- unsweetened dried shredded coconut
Instructions:
1. Open up center of each Date.
2. Place nuts in center of each date and close up.
3. Roll each date in sugar or coconut.
4. Make as many as you want.
Title: Apple Skillet Cobbler
Ingredients:
- 1 sugar
- 4 butter
- 6 apples
- 1 1/2 buttermilk biscuit mix
- 1/4 sugar
- 3/4 - 1 milk
- 1 sharp cheddar cheese
Instructions:
1. Heat the butter and 1 cup sugar in a 10-inch skillet over medium heat.
2. Add the apples and continue cooking until the sugar is melted and forms an amber-colored syrup.
3. In bowl, mix the biscuit mix with the 1/4 cup sugar and grated cheese.
4. Add enough milk to form a soft dough.
5. Spoon dough over the apple mixture and bake in a 350 degree oven for 20 minutes or until top is lightly browned.
Title: Carrot Almond Cake
Ingredients:
- 1 1/2 carrots
- 6 eggs
- 2 honey
- 2 sugar
- 1 orange zest
- 1 salt
- 1 ground cardamom
Instructions:
1. Heat oven to 350. Grease a 9-inch cake pan.
2. Combine pureed carrots with egg yolks and glycerin.
3. Mix in ground almonds, orange zest, salt and cardamom.
4. Beat egg whites until stiff and fold into carrot mixture. Spread in pan.
5. Bake until springy, about 45 minutes.
6. Cool. Frost with cream cheese frosting if desired.
Title: Raspberry Cream Wafers
Ingredients:
- 2 1/3 butter
- 1 1/2 heavy cream
- 1/3 granulated sugar
- 1/4 powdered sugar
- 1 1/2
- 1/2
- 2
Instructions:
1. COMBINE flour, 1 cup butter and cream in large bowl until blended. Divide dough into thirds; shape each into a flattened ball. Wrap in plastic wrap; chill about 1 hour.
2. HEAT oven to 375 degrees F. Cover a sheet of wax paper with granulated sugar.
3. ROLL one round of dough at a time to 1/8 to 1/4 inch thickness on floured pastry cloth (do not roll too thin).
4. CUT with 1 1/2-inch cookie cutter. Place on prepared wax paper. Turn to coat both sides of cookies. Place on ungreased baking sheet about 1 inch apart. Pierce each cookie 3 or 4 times with fork.
5. BAKE 7 to 9 minutes or until edges begin to brown. Cool on wire rack.
6. BEAT remaining 1/2 cup butter, powdered sugar and almond extract in medium bowl with electric mixer until light and fluffy, about 2 or 3 minutes.
7. STIR in raspberry preserves to achieve a swirled appearance. Just before serving, sandwich two cookies together with 1 teaspoon of filling.
Title: Decadent Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 egg
- 1 vanilla extract
- 2 1/4 flour
- 1/2 baking powder
- 1/4 salt
- 1/2 icing sugar
- 1 evaporated milk
- 2 vanilla extract
- 1/2
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. beat in egg and vanilla.
3. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
4. Divide dough into four portions; shape each into a 10 inch X 21/2 inch log.
5. Place 4 inches apart on greased or foil lined baking sheets.
6. Make a 1/2 inch depression down center of each log.
7. Bake at 350 for 10 minutes.
8. Fill depressions with jam.
9. Bake 10-15 minutes longer or until lightly browned.
10. Cool for 2 minutes.
11. Remove to a cutting board; cut into 3/4 inch slices.
12. Place on wire racks.
13. In a small bowl, combine glaze ingredients until smooth; drizzle over warm cookies.
14. Cool completely.
Title: Cranberry Cream Pie
Ingredients:
- 1 fresh cranberries
- 12 sugar
- 1 cornstarch
- 1/3 sugar
- 1/2 cornstarch
- 1 milk
- 1/3 salt
- 2 vanilla bean
- 1/2
- 1/4
- 1
- 3
Instructions:
1. DAY ONE: Preheat oven to 325°F.
2. Stir sugar and corn starch together in a baking dish. Add cranberries and orange liqueur. Cover and bake for 1 hour. Cool, then refrigerate.
3. DAY TWO: Stir sugar and cornstarch together in a double boiler. Slice vanilla bean in half lengthwise, scrape out seeds; add seeds and bean to double boiler.
4. Stir in milk, cream and salt. Heat double boiler and cook pudding, stirring.
5. Cook until quite thick.
6. Stir a little of the pudding into the egg yolks, then stir in a little more pudding and add to the double boiler. Cook a little longer to thicken pudding. Cool and refrigerate.
7. DAY THREE: Cook pie shell per package directions. Cool.
8. Stir cranberries to break up jelly. Stir into pudding and pour mixture into the pie shell. You will have some filling left over. Refrigerate until serving.
Title: Dad's Double Peanut Butter Frosted Brownies
Ingredients:
- 1 water
- 1/2 eggs
- 1/4 brown sugar
- 4 creamy peanut butter
- 1/3 creamy peanut butter
- 1/3 unsalted butter
- 6 powdered sugar
- 1/4 milk
- 2
- 3 -4
Instructions:
1. Preheat oven to 350°.
2. Position oven rack in the lower third of the oven.
3. Spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray.
4. In a bowl mix the brownie mix, oil, water and 3 of the eggs with a wooden spoon until just blended and all dry ingredients are moistened.
5. Spread batter into prepared pan.
6. In a small bowl, mix brown sugar, peanut butter and remaining egg until blended.
7. Drop by tablespoonfuls onto batter.
8. Cut through batter several times with the tip of a knife to create a marble effect.
9. Bake 32-35 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake).
10. Transfer to a wire rack to cool completely.
11. Make frosting: in a bowl beat the peanut butter and butter with an electric mixer set on medium speed, until blended.
12. Gradually add the powdered sugar alternately with the milk, beating on low until blended and smooth.
13. Increase speed to medium and beat 1 minute longer until light and creamy.
14. Spread frosting over cooled brownies.
15. Cut into squares.
Title: Raspberry Cheesecake Cookie Pizza
Ingredients:
- 3/4 butter
- 3/4 margarine
- 1 sugar
- 1 vanilla
- 1 1/2 all-purpose flour
- 1 cream cheese
- 1 egg
- 1 sugar
- 1/3
- 1/4
Instructions:
1. Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
2. Add the 3/4 cup sugar and beat till combined.
3. Beat in egg yolk and vanilla till combined.
4. Beat in as much of the flour as you can with the mixer.
5. Stir in any remaining flour with a spoon.
6. Spread dough in a lightly greased 12 or 13 inch pizza pan.
7. Bake in a 350° oven about 20 minutes or till golden.
8. Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon sugar till smooth.
9. Spread over hot crust.
10. Spread preserves on top.
11. With a knife, carefully swirl preserves to marble.
12. Sprinkle with almonds.
13. Bake 5 to 10 minutes more or till filling is set.
14. Cool in pan on a wire rack.
15. Cut into wedges.
16. Store in refrigerator.
Title: Peanut Butter Cupcakes With Chocolate Chips
Ingredients:
- 1 3/4 all-purpose flour
- 1 baking powder
- 1/2 salt
- 3/4 sugar
- 1 milk
- 1/2 creamy peanut butter
- 1/4 butter
- 2 margarine
- 3/4 eggs
- 2/3 vanilla extract
Instructions:
1. Combine first 9 ingredients in a large bowl, beat at low speed of electric mixer just until blended.
2. Beat at high speed for 2 minutes.
3. Spoon batter into greased muffin pans, filling 2/3 full. (I use cupcake liners).
4. Sprinkle chocolate chips over each cupcake.
5. Bake at 350 degrees for 18 to 20 minutes or until a wooden toothpick inserted in center comes out clean.
6. Remove from pans and let cool completely on wire rack.
Title: Healthy Interchangeable Cookies
Ingredients:
- 2 wheat flour
- 1 flour
- 1/2 baking soda
- 1/2 baking powder
- 1/3 applesauce
- 2 brown sugar
- 1 white sugar
- 1 1/4 egg
- 1 vanilla extract
- 1/4 old fashioned oats
- 3/4 granola cereal
- 1/4 ground cinnamon
- 1/4 peanut butter
- raisins
Instructions:
1. Pre-heat oven at 350 degrees.
2. Combine flour, baking soda, and cinnamon.
3. Whisk together applesauce and sugar, in large bowl.
4. Whisk in egg and vanilla until smooth.
5. Stir in dry ingredients until blended.
6. Fold in oats and any additional options to make it the cookie of your choice.
7. Shape dough into balls and place on baking sheet with parchment paper.
8. Press each ball of dough into a patty.
9. Bake for 7 to 10 minutes or until desired brownness.
Title: Lefse
Ingredients:
- 6 water
- 1/2 oleo
- 1 salt
- 1 sugar
- 12 evaporated milk
- 6 instant mashed potatoes
Instructions:
1. Boil the water, oleo, salt and sugar together.
2. Add evaporated milk and instant potatoes mixing.
3. Cover and cool the mixture in the refrigerator overnight.
4. For every four cups of potatoes, add two cups of Robin Hood flour.
5. Mix dough with your hands.
6. Roll out dough on a floured board.
7. Bake on a lefse grill.
8. Flip the lefse over when brown spots appear.
9. Spread lefse with butter and sugar, roll and cut into squares.
10. If you want to freeze the lefse, make a mixture of two cups powdered sugar and 1/2 cup butter.
11. Spread the mixture on the lefse, fold and cut into squares and freeze.
12. Remove from freezer half an hour before serving.
Title: Mrs. Fields Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 1/2 brown sugar
- 2 eggs
- 2 1/2 vanilla extract
- 2 1/2 all-purpose flour
- 3/4 salt
- 1 baking powder
- 1 baking soda
- 18
Instructions:
1. Preheat oven to 350ºF.
2. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
3. In another bowl, mix together the flour, salt, baking powder and baking soda.
4. Combine wet and dry ingredients.
5. Stir in chocolate chips by hand.
6. With your fingers, place golf ball sized dough portions 2 inches apart on an ungreased cookie sheet.
7. Bake 9-10 min or until edges are light brown.
Title: Bittersweet Chocolate Mousse Cake(ATK)
Ingredients:
- 1 butter
- 12 flour
- 12 unsalted butter
- 1 bittersweet chocolate
- 1 vanilla extract
- 8 eggs
- 1/8 salt
- 2/3 light brown sugar
Instructions:
1. Adjust an oven rack to the lower-middle position and heat the oven to 325°. Butter the sides of a 9-inch spring-form pan; flour the sides and tap out the excess. Line the bottom of the pan with a parchment or waxed paper round. Wrap the bottom and sides of the pan with a large sheet of foil (the OUTSIDE of the pan).
2. In a double boiler: Melt 12 tablespoons butter and the chocolates in a large bowl over a large saucepan containing about 2 quarts barely simmering water, stirring occasionally, until the chocolate mixture is smooth. Cool the mixture slightly, then whisk in the vanilla and egg yolks. Set the chocolate mixture aside, reserving the hot water, covered, in the saucepan.
3. In the clean bowl of a standing mixer fitted with the whisk attachment, beat the egg whites and salt at medium speed until frothy, about 30 seconds; add half of the crumbled brown sugar, beat at high speed until combined, about 30 seconds, then add the remaining brown sugar and continue to beat at high speed until soft peaks form when the whisk is lifted, about 2 minutes longer. Using a whisk, stir about one third of the beaten egg whites into the chocolate mixture to lighten it, then fold in the remaining egg whites in 2 additions, using the whisk. Gently scrape the batter into the prepared spring-form pan, set the spring-form pan in a large roasting pan, then pour the hot water from the saucepan into the roasting pan to a depth of 1 inch. Carefully slide the roasting pan into the oven; bake until the cake has risen, is firm around the edges, the center has just set, and an instant-read thermometer inserted into the center registers about 170°, 45 to 55 minutes.
4. Remove the spring-form pan from the water bath, discard the foil, and cool on a wire rack for 10 minutes. Run a thin-bladed paring knife between the sides of the pan and cake to loosen; cool the cake in the springform pan on a wire rack until barely warm, about 3 hours, then wrap the pan in plastic wrap and refrigerate until thoroughly chilled, at least 8 hours. (The cake can be refrigerated for up to 2 days.).
5. To unmold the cake, remove the sides of the pan. Slide a thin metal spatula between the.
6. cake and pan bottom to loosen, then invert the cake onto a large plate, peel off the parchment, and re-invert onto a serving platter.
7. If you like, dust the cake with confectioners’ sugar just before serving or top slices with a dollop of lightly sweetened whipped cream. To make slicing easier, freeze the cake for 30 minutes just before serving.
8. To serve, use a sharp, thin-bladed knife, dipping the knife in a pitcher of hot water and wiping the blade before each cut.
Title: Chocolate Buttercream Frosting... Shots?
Ingredients:
- 1/2 butter
- 8 marshmallow cream
- 1/8 salt
- 2 vanilla extract
- 1/2 cocoa powder
- 2 powdered sugar
- 1 -2 milk
Instructions:
1. In a large bowl, combine the butter, marshmallow cream, salt and vanilla.
2. Using an electric mixer, beat on high until well mixed.
3. Beat in the cocoa powder on low speed just until incorporated.
4. Add the powdered sugar and mix on low just until incorporated, scraping the sides of bowl as needed.
5. If frosting is too thick you can add in milk or cream a teaspoon at a time until desired consistency.
6. Frosting can be refrigerated, but bring to room temperature for about 10-15 minutes before using.
Title: Pumpkin Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 pumpkin puree
- 1 lemon juice
- 3/4 flour
- 1 baking powder
- 2 cinnamon
- 1 ginger
- 1/2 nutmeg
- 1/2 salt
- 1 powdered sugar
- 1 cream cheese
- 1/2 margarine
- 1/2 vanilla
Instructions:
1. Beat all Filling ingredients until smooth.
2. Refrigerate.
3. In a large bowl beat eggs on high for 3 minutes.
4. Add sugar, pumpkin and lemon juice.
5. Add dry ingredients.
6. Grease a cookie sheet or jelly roll pan, place a sheet of wax paper on top and grease again. Sprinkle with POWERED SUGAR.
7. Pour in batter, spread it out evenly.
8. Bake at 350 for 15 minutes.
9. Let cool slightly, but not too much, you want it still warm so it doesn't crack when you roll it.
10. Turn out onto a cloth sprinkled with powdered sugar, roll up, short side to short side, and place in freezer for 10 minutes.
11. Unroll and spread filling evenly. Re-roll and refrigerate or freeze until it has set up.
12. Prep Time includes refrigeration time.
Title: Roasted Bananas With Maple Syrup
Ingredients:
- 4 bananas
- 2 raw sugar
- 1 lime juice
- 25 butter
- 1/4 maple syrup
- 2 limes, zest of
- ice cream
Instructions:
1. Preheat oven to 220c & line a baking tray with baking paper.
2. Halve each banana lengthways, leaving skin intact, and place them on the baking tray, with the flesh of the fruit facing up.
3. Sprinkle top of each with sugar & lime juice & dot with butter.
4. Bake for 15-20 minutes, until softened & golden (skins will turn dark brown or black).
5. Serve drizzled with maple syrup (warm it in the microwave first, if you like), and top with ice cream & lime zest.