lumicero/recipes-ing2inst huggingface dataset:
Title: Lime Yogurt Cake
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 plain yogurt
- 1 1/3 granulated sugar
- 3 eggs
- 2 lime zest
- 1/2 vanilla extract
- 1/2 lime juice
- 1/3 powdered sugar
- 1 lime juice
- 2
Instructions:
1. Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan(or 3 mini pans).
2. Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lime zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
3. Pour the batter into the prepared pan and bake for about 50 minutes (about 35 in the mini pans), or until a cake tester placed in the center of the loaf comes out clean.
4. Meanwhile, cook the 1/3 cup lime juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
5. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lime-sugar mixture over the cake and allow it to soak inches Cool.
6. For the glaze, combine the powdered sugar and lemon juice and pour over the cake when completely cooled.
Title: 4-Ingredient Apple Spice Cake
Ingredients:
- 1 eggs
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease bottom and sides of a 9 X 13 inch cake pan.
3. Dump spice cake mix into a large mixing bowl. Using a fork, work out any large lumps of mix.
4. Add eggs, pie filling, and vanilla extract. Stir together well.
5. Bake at 350 degrees for 32-36 minutes until cake top springs back when pressed down lightly.
6. Cool and top with your favorite topping if desired (I like to sprinkle it with a little cinnamon and sugar and serve with a dollop of whipped cream.).
Title: Millionaire Pie
Ingredients:
- 2 graham cracker pie crusts
- 1 sweetened condensed milk
- 1/2 lemon juice
- 1 pecans
- 1 Cool Whip Lite
- 1
Instructions:
1. Combine all ingredients and pour into pie crust.
2. Refrigerate 4 to 5 hours.
3. Serve.
Title: Caramelized Pears With Blue Cheese and Caramel Sauce
Ingredients:
- 1/3 water
- 2/3 sugar
- 3 pears
- 2/3 heavy cream
- 1 salt
- 3 gorgonzola dolce blue cheese
Instructions:
1. Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan.
2. Bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly.
3. Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance), 13 to 15 minutes.
4. Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramelized, 3 to 5 minutes.
5. Pour the salt and heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden, 3 to 5 minutes.
6. Remove the pan from the heat and using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a rimmed baking sheet.
7. Cool slightly.
8. Pour the sauce remaining in the pan into a liquid measuring cup.
9. Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue cheese beside it.
10. Drizzle the plate and some of the pear with the caramel sauce.
11. Serve immediately.
Title: Bread Pudding (Capirotada)
Ingredients:
- 1 - 1 1/2 water
- 1 1/4 brown sugar
- 1 butter
- 6 margarine
- 1 raisins
- 1 unsalted peanuts
- 1/2 cheddar cheese
Instructions:
1. If bread is fresh, toast before cutting into cubes.
2. Heat water in a saucepan.
3. Add sugar and butter.
4. Stir until dissolved.
5. Add bread pieces to liquid and soak completely.
6. Add raisin, peanuts and cheese.
7. Pour into a buttered 8"x8" pan and cover.
8. Bake at 325 degrees for 15 minutes.
9. Remove from oven and cool.
Title: Puff Pastry Fig Pinwheels
Ingredients:
- 1 puff pastry
- 2 butter
- 1/3 dark brown sugar
- 2 pistachios
- 2 dark chocolate
- 1/2 cinnamon
- 6 fresh figs
Instructions:
1. Preheat oven to 180 degrees Celsius.
2. Thaw puff pastry and brush with melted butter right to the edge of the pastry.
3. Sprinkle with dark brown sugar and cinnamon.
4. Slice figs as thinly as possible and press into the pastry as evenly as you can. They will be quite soft and you can squish them a bit to spread them out as you want to avoid big chunks.
5. Sprinkle grated chocolate over the figs and the pistachios.
6. Carefully roll up the pastry from the narrow end and slice into around 12 pieces.
7. Be careful as the dough will be sticky and can fall apart. I managed to slice them into 1cm wide pieces and discarded the two end pieces.
8. Place on baking tray lined with paper or non-stick silicon baking mat.
9. Place tray near the bottom of the oven and cook for around 20 minutes keeping an eye on them so that they don't burn.
10. Note that the fresh figs caramelise into a jam which sticks to the tray so remove them carefully with a spatula when they have cooled slightly.
11. Serve with sweetened whipped cream.
Title: Flan
Ingredients:
- 1 3/4 sugar
- 3 milk
- 1 heavy cream
- 10 eggs
- 1 vanilla
- 1/4 water
Instructions:
1. Preheat oven to 325.
2. Combine water and 3/4 cups sugar in medium saucepan. Carmelize sugar over medium heat until color is a deep amber. Pour carmelized sugar into individual ramekins (4-6) in even portions.
3. Separate 5 of the eggs, reserve yolks, discard whites.
4. In a large bowl, whisk together yolks, remaining eggs, and 1 cup sugar.
5. Combine milk and cream in saucepan, scald. (Heat until just before boiling, a light skin should form on the top).
6. Slowly whisk hot milk mixture into the egg mixture. (This must be done in small portions or you end up with scrambled eggs!).
7. Stir in vanilla. Pour evenly into ramekins.
8. Put ramekins into a 9x13 pan and fill pan with a water 1/3 of the way up the side of the ramekins.
9. Bake for 1 hour.
10. Let cool on a rack. When cool, run a butter knife around the edges to loosen. Invert onto dessert plates.
Title: Raspberry Cream Cheese Fluffy Frosting
Ingredients:
- 1 cream cheese
- 4 unsalted butter
- 4 vegetable shortening
- 1/4 Chambord raspberry liquor
- 2 powdered sugar
- 2
Instructions:
1. In a food processor beat cream cheese, butter, and shortening till light and airy. Add preserves and Chambord and pulse till blended.
2. Adding the sugar till the cosistancy is where you want. Adding more for decorating and less to make a smooth and creamy frosting or glaze if you prefer.
3. Add food coloring if wanted.
Title: Pecan Florentines
Ingredients:
- 1/4 unsalted butter
- 1 sugar
- 1 egg
- 1 pure vanilla extract
- 1/4 baking soda
- 1 salt
- 1 quick-cooking oats
- 1 pecan pieces
Instructions:
1. Preheat the oven to 350°F Line a baking sheet with parchment paper.
2. Cream the butter and sugar together with an electric mixer or hand-held mixer on medium speed until smooth.
3. Add the egg and beat until incorporated.
4. Add the vanilla, baking soda, and salt and beat until smooth.
5. In a food processor or blender, combine the oats and pecan pieces and pulse several times to grind.
6. Add this to the dough and beat until incorporated; the dough will be stiff but sticky.
7. Drop the dough by the teaspoonful, about 3 inches apart, onto the prepared sheet pan.
8. Flatten the dough slightly with your fingertips.
9. Bake for 6 minutes until lightly golden.
10. Remove from the oven, carefully remove from the sheet, and let cool completely on wire racks. Repeat the process until all the dough is used, relining the sheet each time with new parchment.
Title: Upside Down Cake
Ingredients:
- 1/4 coconut oil
- 3/4 honey
- 1 1/3 flour
- 3 baking powder
- 1 sea salt
- 1 egg
- 1/2 milk
- 1/2 walnuts
- 2 coconut oil
- 3 brown sugar
- 1/4
Instructions:
1. Preheat oven to 350.
2. Melt butter in 8x8x2 pan. Sprinkle with brown sugar. Heat until bubbly. Remove from heat and add fruit in the mixture.
3. Melt honey in saucepan.
4. Mix flour, baking powder, and salt in bowl. Stir thoroughly.
5. Blend cream and coconut oil. Add egg, milk, melted honey, and mix well.
6. Add dry ingredients and mix until moistened.
7. Add crushed walnuts.
8. Pour the batter over the fruit mixture.
9. Bake for 45 minutes or until done.
10. Turn out onto plate with fruit side up.
11. Top with whip cream and serve!
Title: Peanut Butter Cut-Out Cookies
Ingredients:
- 1/2 butter
- 1 margarine
- 2/3 light brown sugar
- 1 egg
- 3/4 vanilla extract
- 1 1/3 all-purpose flour
- 3/4 baking soda
- 1/2 pecans
- 1 shortening
- 2/3
- 1
Instructions:
1. Combine butter and peanut butter chips in saucepan; cook over low heat, stirring constantly, until melted. Pour into large bowl; add brown sugar, egg and vanilla. Beat well. Stir in flour, baking soda and pecans; blend well. Refrigerate 15 to 20 minutes or until firm enough to roll.
2. Heat oven to 350°F Roll out dough, a small portion at a time, on lightly floured board or between 2 pieces of wax paper, to 1/4-inch thickness. (Keep remaining dough in refrigerator.) With cookie cutters, cut into desired shapes; place on ungreased cookie sheet.
3. Bake 7 to 8 minutes or until almost set (do not overbake). Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
4. Drizzle CHOCOLATE CHIP GLAZE or PEANUT BUTTER CHIP GLAZE onto each cookie; garnish as desired.
5. CHOCOLATE CHIP GLAZE: Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.
6. PEANUT BUTTER CHIP GLAZE: Place 2/3 cup REESE'S Peanut Butter Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. Microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth. About 1/3 cup glaze.
7. VARIATION: SLICE AND BAKE PEANUT BUTTER COOKIES: Prepare dough as directed above. Refrigerate 15 to 20 minutes or until firm enough to handle. Shape dough into two 6-inch rolls. Wrap rolls in wax paper or plastic wrap; freeze 1 to 2 hours or until firm enough to cut. Cut dough into 1/4-inch thick slices. Proceed as directed for baking and cooling.
Title: Easy Tres Leches Sheet Cake
Ingredients:
- 1 water
- 1 1/4 vanilla
- 1 eggs
- 2 sweetened condensed milk
- 4 heavy cream
- 1
Instructions:
1. Heat oven to 350ºF. Grease and four a 13x9 inch baking pan.
2. In a large bowl, combine cake mix, water, oil, vanilla, and eggs. Beat on low for 30 seconds then on medium for 2 minutes, scraping bowl occasionally. Pour into prepared pan.
3. Bake 33 to 38 minutes or until edges are golden brown and tooth pick inserted in the center comes out clean.
4. Let stand 5 minutes then poke the hot cake every 1/2 inch with a long-tined fork. Wipe the fork occasionally to reduce sticking and tearing.
5. In a large bowl combine milks and cream. Carefully pour the mixture evenly over the top of the cake. Cover and refrigerate about 1 hour or until all liquid is absorbed.
6. Frost cake as desired. Garnish with strawberry slices.
Title: Maple Ricotta Flans
Ingredients:
- 1/4 pure maple syrup
- 1 pure maple syrup
- 4 eggs
- 1 ricotta cheese
- 1/4 sugar
- 1 vanilla
- ground nutmeg
- cinnamon
Instructions:
1. Preheat oven to 325*. Divide 1/4 cup maple syrup among six 6oz custard cups; tilt custard cups to coat evenly.
2. In a bowl combine eggs, cheese, sugar, vanilla, and remaining tsp of maple syrup. Mix until well combined but not foamy.
3. Place the custard cups in a 9x13 dish. Divide egg mixture among custard cups. Sprinkle with nutmeg. Place the baking dish on an oven rack. Pour boiling water into the baking dish around custard cups to a depth of 1 inch. Bake for 40-45 mins or until a toothpick inserted near the centers comes out clean.
4. Remove cups from water. Cool completely in custard cups. Cover and chill until serving time.
5. To unmold flans, loosen edges with a knife, slipping point of knife down sides to let air inches Invert a dessert plate over each flan; turn custard cup and plate over together.
Title: Iced Italian Cookies
Ingredients:
- 1/2 butter
- 2 eggs
- 1 sugar
- 4 flour
- 2 baking powder
- 2 vanilla
- 1 3/4 powdered sugar
- 2 milk
- 1 vanilla
- fresh lemon juice
Instructions:
1. Cream butter and sugar until soft and creamy.
2. Add eggs and vanilla, mixing well.
3. Combine flour and baking powder, then blend into the butter mixture.
4. Break off small, walnut sized pieces of dough and shape into bows, braids, knots,"s" shapes, or any shape you desire.
5. Bake in a preheated oven at 375 F until lightly browned, about 15-20 minutes.
6. Cool on wire racks,then ice as desired.
7. Icing: Blend sugar and your choice of flavoring, adding milk slowly to form a soft, smooth icing (some ice the cookies while they are still warm, others wait until they are cooled).
8. Sprinkle with colored sugar or confettini (tiny multi-colored sprinkles) before icing sets.
Title: Queen Anne's Lace Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 1 milk
- 3 cream cheese
- 1 1/4 powdered sugar
- 1 granulated sugar
- 1
- 5
- 1
Instructions:
1. Sift cake and pudding mixes together.
2. In another bowl beat oil, eggs and milk.
3. Add to dry mixture and beat well.
4. Pour into 3 greased 9-inch cake pans.
5. Bake at 325 degrees for 15-25 minutes.
6. FOR THE ICING: Beat together cream cheese & sugars until very creamy.
7. Fold nuts and chocolate bar pieces into cream cheese mixture.
8. Fold in whipped topping.
9. Ice layers and top cake.
Title: Apple Crumble
Ingredients:
- 5 apples
- 2 lemon juice
- 1 rolled oats
- 2/3 light brown sugar
- 1/2 all-purpose flour
- 1 cinnamon
- 1/4 table salt
- 1/4 ground allspice
- 2/3 butter
Instructions:
1. Preheat oven to 375°F.
2. Peel, core and slice the apples, and arrange in a baking dish. Sprinkle with lemon juice.
3. In a mixing bowl, combine oats, sugar, flour, cinnamon, salt and allspice. Pour in melted butter and stir until it forms small pebbly clumps, about the size of a pea. Distribute evenly over apples. Bake in preheated oven 35 minutes. Serve warm with milk or vanilla ice cream.
Title: Strawberry Victoria's
Ingredients:
- 2 fresh strawberries
- 1/2 sugar
- 1 orange Curacao
- 4 mascarpone cheese
- 2 sour cream
- coconut
Instructions:
1. De-stem and quarter berries in a bowl. Add the sugar and curacao and mix together slightly. Let sit for 1-2 hours. In a separate bowl mix together the marscarpone cheese and sour cream. Gently fold the cheese mixture into the berries.
2. Cut a small portion of the cake into a bowl or nice glassware and spoon berry mixture over cake. Garnish with whipped topping and sprinkle of coconut.
Title: Best Southern Pound Cake
Ingredients:
- 1 butter
- 1/3 Crisco shortening
- 3 sugar
- 3 plain flour
- 6 -7 eggs
- 1 milk
- 1 baking powder
- 1 vanilla
- 1 salt
Instructions:
1. Preheat oven to 350 degrees.
2. Combine butter, Crisco, sugar, flour and salt in mixing bowl and beat well with electric mixer.
3. Add milk gradually.
4. Add eggs, 2 at a time, beating well after each addition.
5. Add baking powder and vanilla and mix well.
6. Pour batter in 10" tube pan, bottom of which has been lined with waxed paper and greased.
7. Bake 1 hour or until cake tests done.
Title: Strawberry Cream Cheese Glaze
Ingredients:
- 1/4 cream cheese
- 2 confectioners' sugar
- 1/4 strawberry
- 1 water
Instructions:
1. At high speed beat cream cheese and sugar until smooth.
2. Stir in mashed strawberries.
3. Add water (if needed) and continue until spreading consistency.
Title: Rachel's Delicious Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 white sugar
- 1 brown sugar
- 2 vanilla
- 1/2 flour
- 2 oatmeal
- 2 baking powder
- 1 baking soda
- 1 salt
- 1/2 white chocolate chips
- 6
Instructions:
1. Cream sugars with butter.
2. Add eggs one at a time.
3. Add Vanilla.
4. Sift dry ingredients. Gently add to mixture.
5. Add chips.
6. Bake 375 degrees for 8-10 minutes or until edges are light brown. Cool on Rack.
Title: Chocolate Holiday Sparklers
Ingredients:
- 1 salted butter
- 2 canola oil
- 1/2 sugar
- 1/4 vanilla
- 1 baking powder
- 1/4 sea salt
- 1/2 white chocolate chips
- 1/4 icing sugar
- 1/2 sugar
- 1
- 1/4
- 1/2
- 1/4
Instructions:
1. In a bowl, beat the butter, oil, sugar, egg whites and vanilla until slightly thickened.
2. Sift in the cocoa, then beat in the flour, nuts, baking powder and salt.
3. Fold in the chocolate chips.
4. Cover and chill 1 hour.
5. Heat oven to 350F and line a baking sheet with parchment paper.
6. Mix the sugars in a medium shallow bowl and set aside.
7. Roll the chilled dough into 1” balls and roll in the sugar mixture to coat completely.
8. Place on the baking sheets, leaving about 1” between each.
9. Bake 12 minutes, until the cookies are puffed and the sugared surfaces have cracked apart.
10. Remove from the oven and let sit for 5 minutes, then transfer to a wire rack to cool completely.
Title: Slice 'n' Bake Rice Krispies Cookies
Ingredients:
- 1 granulated sugar
- 1 brown sugar
- 1/2 butter
- 1/2 light margarine
- 1 vanilla extract
- 1 salt
- 2 eggs
- 1 quick oatmeal
- 2 all-purpose flour
- 1 baking soda
- 2
Instructions:
1. Mix all ingredients well, stirring in Rice Krispies last.
2. Shape into long, thin rolls, double wrap in plastic wrap, and freeze.
3. To bake, slice very thin while frozen, place on ungreased cookie sheet.
4. Bake at 375 degrees F for 8 to 10 minutes until lightly browned.
5. Keep the dough frozen and slice off the amount needed.
Title: Lemon Delights
Ingredients:
- 1 Cool Whip
- 1 egg
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees.
2. In mixer bowl, combine all ingredients except confectioners' sugar; mix well.
3. Using hands, form dough into small balls.
4. Roll balls in confectioners' sugar.
5. Place on ungreased baking sheet, approximately 1 1/2 inches apart.
6. Bake at 350 degrees for 8 minutes or until lightly browned.
Title: Four Season Icebox Dessert
Ingredients:
- 3/4 flour
- 1/2 baking soda
- 1/2 brown sugar
- 3/4 margarine
- 1/2 cream cheese
- 2 sugar
- 1/2 eggs
- 3 vanilla
- 2 crushed pineapple
- 1 Cool Whip
- 8
- 1
- 3/4
- 1
Instructions:
1. SPRING: For base; in large mixing bowl combine all spring ingredients, press into a 9x 13 glass pan.
2. SUMMER: Soften cream cheese, beat in sugar and the beaten eggs - add vanilla, drained pineapple and food coloring - mix well.
3. Pour over spring (base), bake at 350 for approximately 20 minutes until set.
4. FALL: cook pie filling according to directions on package using the 3/4 cup of reserved pineapple juice and enough water to equal liquid called for in the pie filling - when thickened pour over summer.
5. WINTER: When lemon filling is cool, cover with Cool Whip or whipping cream about 1 - 1 1/2 inch thickness.
6. Refrigerate until ready to use.
Title: Pineapple Carrot Spice Cake
Ingredients:
- 1 instant vanilla pudding
- 1 ground cinnamon
- 1/2 water
- 1 carrots
- 1/4 pecans
- 1/3 cream cheese
- 1 butter
- 1 powdered sugar
- 1 vanilla extract
- 4 ground cinnamon
- 3
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Generously grease and flour a 9x13 baking pan.
3. In large mixer bowl, combine cake mix, pudding mix, cinnamon, pineapple with its juice, water, oil, and eggs; Beat at low speed for 30 seconds.
4. Increase mixer to medium speed and beat an additional 1 1/2 minutes.
5. Fold in carrots and ½ cup of the pecans.
6. Spread batter in prepared pan.
7. Bake in 350F oven until wooden pick inserted in center comes out clean, about 40 to 45 minutes. Cool the cake completely.
8. Frosting-In large mixer bowl, beat cream cheese and butter until creamy.
9. Add powdered sugar, vanilla, and cinnamon; beat just until smooth.
10. Spread over cooled cake.
11. Sprinkle remaining pecans over top.
12. Refrigerate several hours before serving.
Title: Irish Cream Brownies - Light
Ingredients:
- 1 all-purpose flour
- 1/2 baking soda
- 1/4 butter
- 1/3 salt
- 1/4 sugar
- 1/4 egg
- 1 Baileys Irish Cream
- 1 vanilla extract
- 1/4
- 1
Instructions:
1. preheat ovent to 350 degrees.
2. Lightly spoon flour into a dry measuring cup, level w/ knife.
3. Combine flour, cocoa, baking soda and salt in small bowl & whisk together.
4. Place choc chips & butter in bowl, microwave on high for 1.5 minutes.
5. Cool slightly.
6. Add sugar and butter, egg, and Bailey's. Mix together.
7. Add in flour and mix together.
8. Put in 9 inch baking pan.
9. Bake at 350 degrees for 20 minute.
Title: Chocolate Vanilla Layer Cake
Ingredients:
- 1 flour
- 3/4 pecans
- 1/2 butter
- 1 cream cheese
- 1 Cool Whip
- 1 powdered sugar
- 1 chocolate pudding
- 1/2 milk
- 1 vanilla pudding mix
- 1/2 milk
- 1 Cool Whip
- 4
Instructions:
1. Preheat oven to 350 deg.
2. Combine crust ingredients and press into the bottom of 9 x 13 baking dish. Place in oven and bake for 15 minutes. Remove from oven and cool COMPLETELY.
3. Place ingredients for layer #1 in a bowl and stir to combine well. Spread this mixture evenly over the cooled crust.
4. Place ingredients for layer #2 in a bowl and mix until it begins to thicken and is combined. Spread this evenly over the first layer.
5. Place ingredients for layer #3 in a bowl and mix until it begins to thicken and is combined. Spread this evenly over the second layer.
6. Top with cool whip and chocolate shavings.
7. Chill for at least 3 hours before serving.
Title: Easy Lemon Pudding
Ingredients:
- 2/3 sugar
- 1 1/3 water
- 5 cornstarch
- 1/4 lemon juice
- 1/4 salt
- 1/4
- 3
Instructions:
1. On med-hi heat, bring sugar and water to a boil.
2. Mix cornstarch, lemon juice and lemon extract.
3. Stir into boiling mixture.
4. Beat the egg yolks and stir about 1/4 cup of the hot mixture into them.
5. Quickly stir this into the hot mix.
6. Spoon into dessert cups.
7. Chill.
8. If you prefer you can put the mix into a baked pie shell, and cover with meringue.
Title: Honey Biscuits (Cookies)
Ingredients:
- 2 honey
- 1 sugar
- 4 eggs
- 1 ground allspice
- 1 cinnamon
- 1/2 ground cloves
- 4 bicarbonate of soda
- 3 7/8 plain flour
Instructions:
1. In a very large bowl thoroughly combine all ingredients except flour.
2. Gradually stir in flour until you get a stiff mix that is neither dry nor sticky. Quantity of flour will vary every batch.
3. Cover bowl with lid or plastic wrap and set aside overnight.
4. Next day. Preheat oven to moderate (180 degrees Celsius). Now, either roll out and cut out shapes or roll into balls. Press halved, skinned almonds onto balls. Either way, allow enough room between biscuits for slight spreading.
5. Baking time will vary depending on thickness of biscuit. The biscuit will have a nice golden colour when done and still be soft. Allow to set for a couple of minutes on tray before putting onto a wire rack to cool. A thin biscuit will be crisp whilst a 'ball' will be softer.
Title: Sticky Citrus Twists
Ingredients:
- 375 puff pastry
- 1 orange, juice of
- 1 icing sugar
- 150 lemon zest
- 100 orange zest
Instructions:
1. Preheat the oven to 200°C.
2. Cut the pastry in half lengthways and then cut each half into 1cm thin strips.
3. Gently twist each strip a few times and place on a baking tray (you'll need two trays or to make two batches).
4. Bake for 8-10mins or until golden brown.
5. Leave to cool for approximately 5 minutes.
6. While the pastry is baking/cooling, boil the orange and lemon juices together and reduce until there is 2-3tbsp of juice remaining.
7. Remove from the heat, add in the icing sugar and cream and stir well until the icing sugar has dissolved.
8. Pour into a shallow bowl and leave to cool for 5-10 minutes.
9. Dunk the pastry twists into the citrus glaze until they are well coated.
10. Place on a wire cooling rack, sprinkle with the orange and lemon zest and leave to set.
11. Eat them all up quick!