lumicero/recipes-ing2inst huggingface dataset:
Title: Copycat Cracker Barrel 40th Anniversary Double Fudge Cola Cake
Ingredients:
- 1 unsalted butter
- 1 miniature marshmallow
- 1 canola oil
- 1 vanilla extract
- 1/2 granulated sugar
- 1/2 eggs
- 3 2% low-fat milk
- 2 dry buttermilk
- 2 baking soda
- 3/4 baking powder
- 3 salt
- 1 all-purpose flour
- 1 1/2 cocoa powder
- 1/2 powdered sugar
- 2 1/3
- 1 1/4
- 1/4
- 2
Instructions:
1. Arrange oven racks to that there is room for a 9x13" sized baking pan to fit on the TOP rack, allowing for room for the cake to grow; preheat oven to 350°F.
2. Grease and flour a 9x13" baking pan with deep sides.
3. Measure out just 1 cup of the Coke, setting the rest aside to use later in the recipe.
4. Place the measured Coke, just 1 stick of the butter, and the square of chocolate in a saucepan; heat, stirring often, until melted and mixture is boiling.
5. Stir in the marshmallows, lowering the heat a bit if needed, and continue to stir until the mixture is fully melted and combined together; Set this mixture aside to cool a bit.
6. In a large mixing bowl, combine shortening, oil, and only 2 tsp of the vanilla; Add the granulated sugar and mix well.
7. Add both eggs and the milk and beat well, using an electric mixer.
8. In another mixing bowl, combine buttermilk powder, baking soda, baking powder, salt; sift in the flour; Measure out just 3/4 cup of the cocoa powder and sift this into the flour mixture, stirring all of these dry ingredients together to blend.
9. Add HALF of the flour mixture to the shortening mixture, beating until smooth.
10. Slowly add some of the partially cooled fudge mixture, beating well.; Continue adding slowly and mixing it in carefully so you don't scramble the eggs in the batter; Once all of the fudge mixture has been added, be sure to beat the mixture well.
11. Add in the remaining flour mixture and beat for 4 minutes exactly, using a timer; Mixture should now be a thick and creamy batter.
12. Pour batter into the prepared pan and bake about 40-45 minutes, or until a toothpick inserted in the center of the cake tests clean.
13. Take your toothpick and poke holes all over the surface of the cake.
14. Allow to cool long enough to still be somewhat warm, but not so hot that the icing will melt instantly when placed onto the cake.
15. Take the remaining 1 stick of butter, the remaining 1 tsp vanilla, the remaining 1/2 cup cocoa powder, and the chocolate syrup and mix together in a small bowl.
16. Add in about 1/3 cup of the remaining Coke.
17. Add in the powdered sugar and blend well; it should be the consistency of hot fudge sauce - very thick, but not firm, but also not runny; If you need to add a bit more Coke or powdered sugar to adjust the icing to your liking, now is the time.
18. Pour the fudge icing evenly over the still warm cake, then allow to set for a while - the icing will ooze into the toothpick holes a bit and firm up slightly on the surface (although it will still be a quite gooey topping).
19. Serve cake still slightly warm or at room temperature, with a scoop of vanilla bean ice cream on the side if desired.
Title: Sugar Free Apple Almond Cake Topping
Ingredients:
- 6 apples
- 1/4 cornstarch
- 1 lemon juice
- 1 cinnamon
- 1/3 nutmeg
- 1 apple
Instructions:
1. Mix all ingredients together and spread onto cake.
2. Place whole apple on top for looks.
Title: White Chocolate Mud Cake
Ingredients:
- 250 butter
- 200 white chocolate
- 200 water
- 1 1/2 caster sugar
- 1 3/4 plain flour
- 1 self-raising flour
- 2 eggs
- 1 vanilla essence
- 125 butter
- 125 white chocolate
- 3/4 icing sugar
- 1
Instructions:
1. Heat butter, chocolate, water and sugar in a saucepan stirring until melted and well combined.
2. Sift flours together into a bowl and blend in chocolate mixture, eggs and vanilla Pour into a greased and base lined 20cm round cake tin.
3. Bake in a moderate oven for 1 hour and 10 minutes until cooked when tested.
4. To make icing cream butter, blend in remaining ingredients.
Title: Spicy Mexican Cookies (Chocolate)
Ingredients:
- 1 1/2 unbleached all-purpose flour
- 3/4 cocoa powder
- 3/4 cinnamon
- 1/2 cayenne pepper
- 1/4 salt
- 1/4 pepper
- 1 1/2 butter
- 1 sugar
- 1 1/2 vanilla extract
- 1 egg
Instructions:
1. In a medium bowl whisk together the flour, cocoa, cinnamon, cayenne, salt and pepper.
2. In a large bowl, use an electric mixer to cream the butter and sugar. Add the egg and vanilla and mix until light and fluffy.
3. Slowly add the dry ingredients until they are fully blended into the dough and no traces of the flour mix remain.
4. Divide the dough in two and roll each half into a log that’s 9 inches long. Wrap each log tightly in plastic wrap and place in the freezer overnight or a minimum eight hours (if you're not interested in baking the whole batch at once, the dough will keep up to six weeks in the freezer).
5. Having been frozen, the dough will require a small amount of effort to cut through. With a sharp knife, cut 1/3” cookies from the dough. Bake at 375° F for 8-10 minutes or until edges are firm. Allow cookies to cool 30 seconds to a minute then transfer to a wire rack to cool.
Title: Kazan Dibi (Caramelized Milk Pudding)
Ingredients:
- 1 butter
- 3 sugar
- 2/3 flour
- 1/3 cornflour
- 4 milk
- 1 1/2 sugar
- 2 1/2 vanilla
- cinnamon
Instructions:
1. Grease bottom of a baking pan of 25 x 30x 3 (9x13 x 1 1/2 inch).
2. Sprinkle with sugar.
3. Put baking pan in hot oven, until sugar turns a light caramel colour, take out of oven set aside.
4. Combine flour, cornflour and milk in a saucepan.
5. Cook over low heat for 10 minutes or until thickened, stirring constantly in rotary fashion with a wooden spoon.
6. Stir in sugar blending well.
7. Simmer for 1 minute over low heat stirring gently and constantly.
8. Remove from heat.
9. Add vanilla; stir well.
10. Spread into baking pan.
11. Bake in a moderately hot oven for 15-20 minutes.
12. Remove from oven.
13. Place in a cold water bath.
14. Let stand for 10 minutes.
15. Remove from water bath; chill.
16. Dust with cinnamon when ready (optional).
Title: Bananas Foster Cupcakes
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1/4 salt
- 3/4 butter
- 1 1/2 granulated sugar
- 3 eggs
- 1 1/2 pure vanilla extract
- 2 bananas
- 3/4 sour cream
- 1 cream cheese
- 1/2 confectioners' sugar
- 1/2 ground cinnamon
- 1/4 milk
- 3 cold water
- 1/2 granulated sugar
- 2 corn syrup
- 1/4 water
- 1/2
Instructions:
1. Preheat oven 350°F
2. In large bowl, cream butter and sugar with electric mixer until light and fluffy.
3. In medium bowl, combine flour, baking soda, and salt; set aside.
4. Add eggs, vanilla and banana; mix well.
5. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.
6. Pour into prepared pans.
7. Bake 20-25 minutes or until toothpick inserted comes out clean.
8. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
9. FOR CINNAMON CREAM CHEESE FILLING:.
10. In large bowl, combine cream cheese, sugar, cinnamon and milk.
11. Beat with mixer until well blended.
12. Refrigerate until ready to use.
13. Fill cupcake. (Prepare a decorating bag with your icing filling and Round Decorating Tip 230; insert tip in top center of an uniced cupcake and squeeze out a small amount of filling. Or, use the Wilton Dessert Decorator, which includes a filling tip and an easy-to-control cylinder for adding just the right amount.).
14. FOR FLUFFY BOILED ICING:.
15. Beat meringue powder and 1/2 cup cold water until stiff, about 4 minutes.
16. In microwave safe bowl stir sugar, corn syrup and 1/2 cup water.
17. In microwave bring syrup mixture to a boil (approx. 5 minutes).
18. Remove, let mixture cool slightly (1-2 minutes).
19. Slowly add syrup to meringue mixture.
20. Beat on HIGH for 4 minutes.
21. For top of range: Mix sugar, corn syrup and water in 2 quart saucepan. Bring to boil; cool slightly and follow directions above.
Title: Mixed Berry Shortcakes
Ingredients:
- 1/2 raspberries
- 1/2 blueberries
- 1 strawberry
- 1/4 honey
- 4 mascarpone cheese
- 1/2 powdered sugar
- 2 vanilla extract
- 1/2 flour
- 2 salt
- 1/2 baking soda
- 1/4 baking powder
- 2 cream of tartar
- 1/2 sugar
- 1 vegetable shortening
- 1/2 buttermilk
- 2 milk
Instructions:
1. Toss the berries with the honey. Set aside.
2. Mix mascarpone, whipping cream, powdered sugar and vanilla in large bowl until firm peaks form.
3. Refrigerate until ready to use.
4. For the buttermilk biscuits:
5. Preheat oven to 350°F
6. Have all ingredients well chilled.
7. Place all dry ingredients and shortening in bowl of an electric mixer with paddle attachment.
8. Mix until crumbly, then add buttermilk and mix just until dough comes together.
9. Gently roll out dough to 3/4-inch thickness and cut with round cutter.
10. Glaze with egg wash or milk and bake for 15 to 20 minutes.
11. Split the biscuits in half horizontally. Spoon the berries over the bottom half of each biscuit.
12. Be sure to pour some of the honey over each biscuit as well.
13. Spoon the mascarpone cream over the berries and finish by placing the top half of each biscuit on the cream.
14. Garnish with powered sugar and mint.
Title: Almond Blondie Bars
Ingredients:
- 1 flour
- 1 baking powder
- 1/4 salt
- 7 almond paste
- 3/4 chocolate chips
- 1/4 butter
- 4 light brown sugar
- 3/4 egg
- 1 Amaretto
- 1 -2
Instructions:
1. Preheat oven to 350ºF and butter and 8x8" baking pan.
2. Sift the flour, baking powder and salt into medium bowl.
3. Grate the almond paste(using the large hole side of the box grater)into the flour; add the chocolate chips and almonds.
4. Mix well until all ingredients are coated with flour.
5. Rub the flour together with fingertips separating any pieces of almond paste that may have stuck together.
6. Melt the butter and while still hot, beat into sugar using an electric mixer.
7. Beat on high until sugar is diessolved and mixture is smooth, not granular.
8. Add the egg and Amaretto(I used 2 tablespoons); beat until well mixed.
9. Stir in the flour mixture just until incorported.
10. Spoon into prepared pan and bake for 25-30 minutes or until slightly golden and toothpick comes out clean,.
Title: Gluten-Free Mini Lemon Lava Cakes
Ingredients:
- 1 3/4 granulated sugar
- 1 brown sugar
- 1 egg substitute
- 1/2 tapioca flour
- 1/2 potato flour
- 1/4 lemon juice
- 1/4 skim milk
- 3/4 baking powder
- 1/4 vanilla extract
- 1/4 guar gum
- 1 white chocolate chips
- 3/4 powdered sugar
- 1/3 brown sugar
- 1/4 lemon juice
- 3/4 vanilla extract
- 1 1/4 lemon slices
- 1/4
- 2
- 1/4
- 6
Instructions:
1. Preheat oven to 350°F, and grease and line 12 cups of a muffin pan.
2. In a bowl, mix flour, guar gum and half of baking powder. Cover with thin layer of milk and let sit until absorbed.
3. Add remaining baking powder and mix well. Sift flour.
4. In another bowl, mix butter, remaining milk and sugars until well blended.
5. Add lemon juice, vanilla and almond extracts, and whisk in egg substitute.
6. Whisk in flour mixture, and beat until smooth.
7. Divide the batter among the 12 muffin cups, then gently press 1 tablespoon white chocolate chips into the center of each. Chill in freezer while you prepare the frosting.
8. Add lemon juice, extracts and sugars to Crisco. Beat until smooth and creamy.
9. Add whipping cream, and beat until thick and smooth. Chill in freezer while you bake the cakes.
10. Bake cakes 30-35 minutes, until they rise and appear crusty. A toothpick inserted in the center should come away with a thick batter attached.
11. Immediately remove cakes from pan and place on cooling rack. Allow to cool 5 minutes.
12. Spread frosting over cakes, and garnish with half a lemon slice.
Title: Waffle Berry Bread Pudding
Ingredients:
- 480 white chocolate
- 150 frozen raspberries
- 300 caster sugar
- 2 plain flour
- 1 sour cream
- 18 creme fraiche
- 3 eggs
- 1/2 vanilla essence
- 2 icing sugar
Instructions:
1. set oven to 200c.
2. break the waffles and white chocolate into chunks
3. place half the waffles in a deep dish and add half of the chocolate and half of the raspberries.
4. Combine sugar, flour, creme fraiche, eggs and vanilla essence - whisk and spoon half of the mixture evenly over the raspberries.
5. Repeat the process - place the remainder of the waffles, white chocolate and raspberries then cover with the remainder of the mixture.
6. Place in oven for 30mins.
Title: Easy Graham Bars
Ingredients:
- 3 graham cracker crumbs
- 1 evaporated milk
- 1 sugar
- 6 butter
- 1/4 vanilla
- 1/2
- 1
Instructions:
1. Set oven to 350 degrees.
2. Grease a 9-inch square baking dish.
3. In a bowl, mix all ingredients.
4. Spread into prepared baking dish.
5. Bake for 35 minutes, or until bars just pull away from sides of pan.
6. Cool before cutting.
7. Can be frosted if desired.
Title: Pumpkin Chiffon Cake
Ingredients:
- 2 cake flour
- 1 1/2 sugar
- 1 baking powder
- 1 ground cinnamon
- 1 salt
- 1/2 ground cloves
- 1/2 ground nutmeg
- 1/2 canola oil
- 8 eggs
- 1/2 water
- 3/4 pumpkin puree
- 1/2 cream of tartar
Instructions:
1. Heat oven to 325°F Sift cake flour, sugar, baking powder, cinnamon, salt, cloves and nutmeg into a large bowl.
2. Make a well in the center of the flour mixture. Add, in order, the oil, egg yolks, water and pumpkin, mixing after each addition; beat until very smooth.
3. Combine egg whites and cream of tartar in a separate bowl; beat with a mixer on medium-high speed until stiff peaks form.
4. Pour egg-white batter over the yolk batter and gently fold to blend.
5. Pour mixture into a non-greased 10-inch tube pan.
6. Bake 45-55 minutes or until a wooden pick comes out clean. Invert on a rack to cool completely; removed from pan when cool.
Title: Easy Hummingbird Cake (From a Boxed Cake Mix)
Ingredients:
- 1 bananas
- 1 maraschino cherries
- 2 maraschino cherry juice
- 10 water
- 2 canola oil
- 1/2 vanilla extract
- 1/2 cinnamon
- 1
Instructions:
1. Preheat oven to 350.
2. Mix all ingredients in a large mixing bowl until well combined.
3. Divide mixture equally between 2 greased 9" round cake pans.
4. Bake on both pans on middle oven rack for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
5. Remove from oven and let cool for 5 minutes then remove cakes from pans and let cool completely on wire racks.
6. Place one cake (the "bottom" one) on a plate and frost with cream cheese frosting, taking care to make it heavier on top.
7. Place the other cake (the "top" cake) on top of the already frosted cake to create a layer cake.
8. Frost the top cake so it blends with the bottom cake and forms a two-tier layer cake.
9. NOTE: If the cakes are not flat on the top, use a long knife to cut the "baking bump" off so they are flat BEFORE you frost them. It will give them a more uniform appearance.
Title: Apple Betty with Almond Crisp
Ingredients:
- 3 cooking apples
- 1 lemon
- 100 butter
- 125 demerara sugar
- 1/4 heavy cream
- 4 brown sugar
Instructions:
1. Preheat the oven to 350 F or 180 degrees C.
2. Set aside 50g of the butter and use some of this to smear the base and sides of a dish, about 25 cm x 18 cm and at least 5 cm deep.
3. Pour the lemon juice into a bowl along with 300ml of water and slice the apples thinly into the bowl.
4. When the apples are all peeled, tip them into a strainer and shake dry.
5. Scoop half the apples into the dish and spread them flat.
6. Sprinkle with 1 1/2 tbsp demerara sugar and half the cinnamon.
7. Cut scraps from 1/2 of the remaining butter over the top and cover with half the breadcrumbs.
8. Make a second layer of apple, this time pressing down evenly.
9. Sprinkle 1 1/2 more tablespoons demerara sugar, the remaining cinnamon and half the remaining butter over the second layer.
10. Top with the last of the breadcrumbs and butter.
11. Place a sheet of foil over the top and cook for 35 minutes.
12. Meanwhile, melt the reserved butter in a small pan and stir in the almonds.
13. Spoon this evenly over the top of the dish, sprinkle with the last of the demerara sugar.
14. Remove the foil and turn the oven up to 400 F or 200 C and cook for 15 minutes or until the top is caramelised and crusty and the apple is bubbling up around the sides.
15. Serve straight from the dish with thick cream or ice cream and sugar.
16. It is also good cold.
Title: Cake Pops
Ingredients:
- 1/2 chocolate chips
- 2
- 1
- 2
- 12
Instructions:
1. Place cake in food processor until it has been reduced to fine crumbs (this can also be done by hand).
2. Add enough frosting to form a "dough". Be careful not to add too much!
3. Roll the dough into 1 - 1.5 inch balls and place on a cookie sheet lined with wax paper or parchment paper.
4. Melt the candy melts according to the instructions.
5. Dip a lollipop stick in melted candy melt, then stick about half way into a cake ball. Repeat with the rest of the cake balls and sticks.
6. Chill cake balls for 30 - 60 minutes. This helps the candy melts to harden, lessening the chances of the cake pop falling off the stick.
7. Melt the candy melts again. Dunk one of the cake pops in the melted candy melts and swirl until coated. Dip in sprinkles if desired. Place upright in a piece of styrofoam.
8. Repeat with remaining cake pops.
9. Wait 30-60 minutes until candy melts have hardened (you can speed up this process by using a fridge).
Title: Banana Muffin Pudding
Ingredients:
- 3 cornstarch
- 4 sugar
- 1/4 salt
- 1/2 unsalted butter
- 1 vanilla extract
- 2 bananas
- 3
- 2
Instructions:
1. make the custard: bring the milk to a simmer in a medium saucepan over medium heat.
2. wick the egg yolks, cornstarch, sugar & salt in a large bowl.
3. graduallyy pour the hot milk into the egg mixture, wisking constantently.
4. pour the mixture back into the saucepan and cook constantly, until thick & bubbling, about 3 minuites.
5. strain through a fine-mesh sieve into a bowl, pressing the custard through with a rubber spatula.
6. stir into the mixture the butter & vanilla until smooth.
7. set aside 1-2 muffin slices for crumbling on top of the pudding.
8. in 6 wide jars or a 2-quart souffle dish, layer the muffen slices,bananas & custard; crumble the reserved muffin slices on top.
9. cover & refridgerate 2-4 hours before serving.
Title: Almond Cookies
Ingredients:
- 1/2 granulated sugar
- 3/4 brown sugar
- 1/2 margarine
- 1 egg
- 1/2 all-purpose flour
- 2 baking powder
- 1/2 sesame seeds
- 24
Instructions:
1. Preheat oven to 350°F
2. Cream the sugars with the margarine. Add the egg and almond extract, and beat until fluffy.
3. Stir the flour and baking powder together and fold into the mixture a little at a time. Beat lightly to make a smooth dough. Do not knead the mixture too much, or the cookies will be hard.
4. Shape the dough into balls the size of a walnut. Dip the tops of the cookies into the sesame seeds. (You may need to slightly dampen the top of each with a little water). Lightly press half an almond into the center and flatten a little.
5. Place the cookies about 1-inch apart. Bake for 8-10 minutes until golden brown. Store in airtight containers.
Title: Toffee Turtle Trifle
Ingredients:
- 9 fat-free sugar-free instant chocolate pudding mix
- 9 fat-free cool whip
- 1 pecans
- 8
- 3/4
- 2
Instructions:
1. Prepare angel food cake as directed and cool.
2. Prepare instant pudding as directed and chill.
3. Cut angel food cake into thirds. Take one third and tear into pieces that are about ½ to 1 inch in diameter. Place the torn pieces in the bottom of a trifle dish.
4. Drizzle 3 Tbsp chocolate syrup over the torn cake pieces. Drizzle 3 Tbsp caramel syrup over the torn cake pieces.
5. Spread one third of the chocolate pudding over the cake layer.
6. Sprinkle ¼ cup toffee bits over the pudding. Sprinkle ¼ cup chopped pecans over the pudding.
7. Spread one third of the cool whip over the toffee and nuts.
8. Repeat the layer two more times. Sprinkle the last cool whip layer with 2 Tbsp toffee bits.
Title: Maple Pecan Cake
Ingredients:
- 3/4 pure maple syrup
- 1/4 unsalted butter
- 1/4 dark brown sugar
- 1 ground mace
- 1 3/4 pecans
- 2 1/2 all-purpose flour
- 1 baking soda
- 1 salt
- 1/2 unsalted butter
- 3/4 sugar
- 2 eggs
- 1 vanilla
- 1 lemon peel
- 1 plain yogurt
- 3/4 dried currant
Instructions:
1. Generously butter 10-inch diameter cake pan with high sides (or 7 1/2 x 11 1/2-inch ovenproof glass baking dish).
2. Heat syrup,1/4 cup butter,brown sugar and mace in medium saucepan over low heat, stirring until sugar disolves;bring to boil.
3. Pour into prepared pan and sprinkle with pecans.
4. Position rack in center of oven and preheat to 350 degrees.
5. Sift flour,baking soda and salt into bowl.
6. Using electric mixer, cream 1/2 cup butter in another bowl.
7. Add 3/4 cup sugar and beat until light and fluffy.
8. Beat in eggs, one at a time, then beat 2 minutes;blend in vanilla and lemon peel.
9. Stir in flour mixture and yogurt alternately, beginning and ending with flour mixture; fold in currants.
10. Spoon batter atop pecan mixture, spreading gently to sides of pan.
11. Bake until tester inserted in center comes out clean, about 55 minutes.
12. Immediately invert cake onto rack set over sheet of waxed paper.
13. Serve warm; top with whipped cream if desired.
Title: The Great British Eccles Cake
Ingredients:
- 8 plain flour
- 1 salt
- 5 3/4 unsalted butter
- 4 -5 water
- 1 unsalted butter
- 4 caster sugar
- 7 currants
- 2 nutmeg
- milk
- granulated sugar
Instructions:
1. Sift the flour and salt together in a large bowl.
2. Dice 1/2 of the chilled butter; rub it into the flour using your hands.
3. Add just enough cold water (4-5 tablespoons) to bring it together into a soft dough.
4. Cover with cling film and chill for 30 minutes.
5. On a lightly floured surface, roll the dough into an oblong approx 20cm x 10cm.
6. Cut the remaining chilled butter into thin slices; cover the middle third of the dough with 1/3 of the slices; fold the unbuttered thirds of dough over the buttered third; first one, then the other, making a square.
7. Cover and chill for 15 minutes.
8. Repeat two more times, turning the block of dough 90 degrees each time and chilling between each rolling.
9. Repeat two more times without the butter; chill for 30 minutes.
10. Preheat oven to 240°C /465°F/ gas mark 8.
11. Line a sheet with parchment paper.
12. Cream together 1 oz soft butter and caster sugar; add currants, candied peel and nutmeg.
13. Roll out the pastry until 1/4" thick.
14. Cut out 12 x 7cm discs.
15. Spoon the filling into the centre of each disc.
16. Brush the edges with water, then pull the edges into the centre and pinch them together to seal.
17. Turn cakes over; place on the baking tray.
18. Push cakes down lightly to slightly flatten them.
19. With a sharp knife make three short incisions in the top of each cake.
20. Brush tops with a little milk; sprinkle liberally with granulated sugar.
21. Bake for 10 to 12 minutes or until edges turn golden brown.
Title: Mom's Rhubarb Kuchen
Ingredients:
- 1 1/2 sugar
- 1/2 salt
- 1/8 butter
- 1/2 rhubarb
- 4 strawberry Jell-O gelatin dessert
- 3 flour
- 1/2 sugar
- 1 butter
- 1/3
Instructions:
1. Crust.
2. Combine first 4 ingreddients with a fork till crumbly.
3. Spread into a 9 x 13 pan.
4. Filling.
5. Spread out Rhubarb evenly.
6. Sprinkle Jello mix over Rhubarb.
7. Topping.
8. Mix together Flour and Sugar in a bowl.
9. Melt butter in microwave.
10. Pour Butter over the Flour mixture.
11. Fork mix a little bit. Make clumpy. Mix to much you will make a big ball. Don’t want a big ball.
12. Sprinkle on top the Rhubarb.
13. Bake in oven 350 degrees for 30 to 40 minutes.
Title: Mango Spring Rolls
Ingredients:
- 4 phyllo pastry
- 50 butter
- 1 mango
- 1/2 yogurt
- 2 honey
- 2 icing sugar
Instructions:
1. Preheat oven to 200C (180C fan forced).
2. Line a baking tray with baking paper.
3. Stack pastry sheets on a flat surface and brush between sheets with some of the melted butter and then cut pastry stack into 4 rectangles.
4. For each roll, place a quarter of the mango at the centre of pastry rectangle and fold pastry to enclose mango and form a parcel and place seam side down on the prepared baking tray and brush tops with remaining butter and bake rolls for 12 to 15 minutes or until golden.
5. Combine yogurt, honey and nuts in a small bowl .
6. Dust spring rolls with icing sugar and serve with yogurt mixture.