lumicero/recipes-ing2inst huggingface dataset:
Title: Grebbel (Fried Dough)
Ingredients:
- 1/2 butter
- 1/2 sour cream
- 4 eggs
- 4 flour
- 1/4 baking soda
- 2 baking powder
- 2 sugar
- 1/2 salt
- canola oil
Instructions:
1. Sift dry ingredients together.
2. Combine butter, sour cream and eggs; blend together well. Add dry ingredients and mix together. (Makes a soft dough.)
3. Let dough rest at room temperature for 1 hour - it will rise.
4. Knead down and roll out on lightly floured board to about 1/8" thick.
5. Cut into desired shape (3" X 5" strips) and cut center slits (2).
6. Push dough through slits (this creates a twist) and drop into 350 degree hot oil.
7. Watch closely and turn over and fry to lightly browned.
8. Drain on paper towels, shake on powdered sugar and enjoy!
Title: Light Peach Upside-Down Cake
Ingredients:
- 1 brown sugar
- 1/3 butter
- 4 ground cinnamon
- 1/4 ground nutmeg
- 1/8 all-purpose flour
- 1 whole wheat flour
- 1/2 granulated sugar
- 1/3 Splenda sugar substitute
- 1/3 baking powder
- 3/4 baking soda
- 1/4 salt
- 1/4 low-fat buttermilk
- 1 egg
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F.
2. Spray a 9 inch round baking pan with nonstick cooking spray and set aside.
3. Drain peaches, reserving 2 tablespoons of the juice.
4. Pat peaches dry between layers of paper towels and cut the peaches in half lengthwise.
5. In small bowl, combine the brown sugar, cinnamon, nutmeg, reserved juice and 1 tablespoon of the melted butter.
6. Spread into prepared baking pan and top with peaches.
7. In a large bowl, combine the flours, sugar, baking powder, baking soda and salt.
8. In separate bowl, combine the buttermilk, egg or egg substitute, vanilla and remaining butter.
9. Add to dry ingredients and stir until blended well.
10. Spoon over peaches and bake in preheated oven for 30-35 minutes or until toothpick inserted near center comes out clean.
11. Cool for 10 minutes before inverting onto serving plan.
12. Best served warm.
13. Please note: Cooking time includes the 10 minute standing time.
Title: Extreme Blueberry Dessert
Ingredients:
- 3 sugar
- 1/4 graham cracker crumbs
- 1 1/3 graham cracker crumbs
- 1/3 butter
- 1/4 sugar
- 1/4 cinnamon
- 1 cream cheese
- 1/2 sugar
- 2 sugar
- 2 eggs
- 1/2 vanilla
- 3 frozen blueberries
- 1/2 sugar
- 1/2 water
- 1 lemon juice
- 1 cornstarch
- 1/2 cold water
Instructions:
1. Prepare a 9 x 9-inch square baking pan (or double all ingredients and bake in 13 x 9-inch pan).
2. Set oven to 325 degrees.
3. To make the crust: mix all the crust ingredients together.
4. Pat down lightly into bottom of a slightly buttered baking dish/pan.
5. Bake for 10 minutes (bake no more than 10 minutes!).
6. To make cream cheese layer: mix all cream cheese layer ingredients together in a bowl, with an electric mixer until smooth.
7. Spread over baked crust.
8. Bake for 20 minutes.
9. Remove from oven.
10. To make the blueberry layer: In a saucepan, combine berries, sugar, 1/2 cup water and lemon juice; bring to a boil.
11. In a small cup dissolve 1/2 cup cold water and cornstarch, and add to the berry mixture.
12. Stir and cook until thickened.
13. Pour over the baked cream cheese layer.
14. COOL COMPLETELY.
15. Whip the cream with sugar.
16. Spread over the blueberry mixture.
17. Sprinkle with graham crumbs.
18. Refrigerate until serving.
Title: Low Carb Brownies
Ingredients:
- 1/2 butter
- 2 eggs
- 1 water
- 2 walnuts
- 2 sugar substitute
- 2 Creme de Cacao
- 1/2
- 8
- 3
Instructions:
1. Cream the butter with electric hand mixer. Add eggs one at a time, beating.
2. well.
3. Melt chocolate with extract and water in top of double boiler.
4. Add melted chocolate, soy flour, chopped walnuts, and sugar substitute to.
5. butter. Mix well. Taste for sweetness. Add more sugar if needed.
6. Grease 1-1/2 quart flat baking pan. Pour batter into pan; bake 15 minutes.
Title: Baked Rice Custard
Ingredients:
- 2 short-grain rice
- 2 water
- 1 salt
- 3 eggs
- 1/3 sugar
- 1 vanilla
- 2 1/2 milk
- 1/4 sultana
Instructions:
1. bring water and salt to the boil.
2. gradually add rice.
3. boil rapidly uncovered 10 minutes.
4. drain well.
5. beat eggs, sugar and vanilla together, add rice and sultanas.
6. add milk gradually, stir to combine.
7. pour into ovenproof dish.
8. stand in baking dish with enough water to come up sides of the dish.
9. bake in moderate oven 35 minutes.
10. slip a long fork under the skin that has formed on top, stir gently to distribute rice evenly.
11. reduce heat to mederalty slow. bake a further 15 minutes then stir with a fork again.
12. cook further 15 to 20 minutes, or until set.
Title: Canned Cranberry Chocolate Orange Cakes (for gifts)
Ingredients:
- 2 raw cranberries
- 1/2 sugar
- 3 1/2 all-purpose flour
- 1 1/2 sugar
- 1 baking powder
- 1 baking soda
- 1 salt
- 2 eggs
- 1 1/3
- 1/4
- 1
- 2
- 1
Instructions:
1. Combine cranberries and sugar.
2. Set aside.
3. Combine flour, sugar, baking powder, baking soda and salt in mixing bowl.
4. Stir well to blend.
5. Beat eggs, orange juice, oil and orange rind together.
6. Add dry ingredients, stirring just until moistened.
7. Fold in cranberry mixture, chocolate chips and nuts.
8. Divide batter into 8 well greased 10 oz cans.
9. Bake at 350 degrees for 35 to 40 minutes, or until cake tester inserted in centre comes out clean Cool 10 minutes, then run thin bladed knife around sides of tin to loosen.
10. turn out on to rack to cool completely.
11. Wrap and store overnight before slicing or freeze for later use.
12. When ready to give as gifts, decorate can with tinfoil and christmas stickers, return cake to can, seal ends of can with tinfoil, tie with ribbons OR wrap cake in colourful saran wrap, decorate with ribbons and bows.
Title: Chocolate Macadamia Macaroons
Ingredients:
- 2 1/2 sweetened condensed milk
- 1 vanilla extract
- 1
- 20
- 2
- 6
Instructions:
1. Place coconut and nuts on a 15x5x10 inch baking pan.
2. Bake at 350 degrees until lightly toasted, about 10 minutes, stirring frequently. Cool.
3. In large bowl, combine milk and vanilla. Stir in coconut mixture and crushed crackers; blend well. Beat egg whites until stiff, then gently fold into coconut mixture. Drop by rounded tablespoonfuls onto lightly greased baking sheet.
4. Bake at 350 degrees for 12 to 14 minutes or until golden around edges. Cool completely. When cool, dip cookie bottoms into melted chocolate and place on waxed paper. Refrigerate until set.
Title: Bostini Cream Pie
Ingredients:
- 3/4 cornstarch
- 2 3/4 egg
- 1 heavy whipping cream
- 9 vanilla bean
- 3 3/4 sugar
- 1/2 sugar
- 1/2 cake flour
- 1 baking powder
- 1 1/2 salt
- 3/4 canola oil
- 1 1/3 orange zest
- 1/3 vanilla
- 1/3 cream of tartar
- 1/3 unsalted butter
- 3/4
- 1 1/2
- 1
- 8
Instructions:
1. To prepare the custard: Combine the milk and cornstarch in a bowl; blend until smooth. Whisk in the whole egg and yolks, beating until smooth. Combine the cream, vanilla bean and sugar in a saucepan and carefully bring to a boil. When the mixture just boils, whisk a ladleful into the egg mixture to temper it, then whisk this back into the cream mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Strain the custard and pour into 8 large custard cups. Refrigerate to chill.
2. To prepare the chiffons: Preheat the oven to 325°. Spray 8 molds with nonstick cooking spray. You may use 7-ounce custard cups, ovenproof wide mugs or even large foil cups. Whatever you use should be the same size as the custard cups.
3. Sift the cake flour, sugar, baking powder and salt into a large bowl. Add the oil, egg yolks, orange juice, zest and vanilla. Stir until smooth, but do not overbeat.
4. Beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Gently fold the beaten whites into the orange batter. Fill the sprayed molds nearly to the top with the batter.
5. Bake approximately 25 minutes, until the cakes bounce back when lightly pressed with your fingertip. Do not overbake. Remove from the oven and let cool on a wire rack. When completely cool, remove the cakes from the molds. Cover the cakes to keep them moist.
6. To prepare the glaze: Chop the chocolate into small pieces. Place the butter in a saucepan and heat until it is just about to bubble. Remove from the heat; add the chocolate and stir to melt. Pour through a strainer and keep warm.
7. To assemble: Cut a thin slice from the top of each cake to create a flat surface. Place a cake flat-side down on top of each custard. Cover the tops with warm chocolate glaze. Serve immediately.
Title: King Arthur Flour's Favorite Fudge Cake
Ingredients:
- 1 butter
- 1/2 margarine
- 1 hot water
- 2 unbleached all-purpose flour
- 2 sugar
- 1 baking soda
- 1/2 salt
- 1/2 buttermilk
- 2 yogurt
- 1 eggs
- 1/2 vanilla
- 1/4 unsalted butter
- 6 buttermilk
- 4 yogurt
- confectioners' sugar
Instructions:
1. Cake: Preheat the oven to 350°F Grease and flour a 9" x 13" cake pan.
2. Melt the butter or margarine; stir in the cocoa and hot water. In a separate bowl, combine the flour, sugar, soda and salt. Pour the cocoa mixture over the dry ingredients, stirring to blend. Beat in the buttermilk or yogurt, eggs and vanilla.
3. Pour the batter into the prepared pan. Bake the cake for 30 minutes, or until it tests done. (You'll smell the chocolate aroma, and the cake will begin to pull away from the edge of the pan). Remove from the oven and cool on a rack.
4. Frosting: Melt the butter in a medium-sized saucepan. Stir in the cocoa and buttermilk or yogurt. Bring the mixture to a boil, then remove from the heat and mix in the confectioners' sugar, beating until smooth. Pour over the cake while the frosting is still warm. Serve cake right from the pan.
Title: Pumpkin Maple Custard
Ingredients:
- 1 heavy cream
- 3/4 milk
- 3/4 maple syrup
- 3/4 pumpkin
- 7 ground cinnamon
- 1/2 ground nutmeg
- 1/8 salt
- 1/8 crystallized ginger
- 1/4
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. In a medium saucepan, whisk together cream, milk, syrup, and pumpkin, Bringing to a simmer over medium heat.
3. Meanwhile, in a large bowl, whisk together yolks, cinnamon, nutmeg and salt.
4. Whisking constantly, gradually add hot cream mixture to the yolk mixture, straining through a fine-mesh sieve into a large pyrex measuring cup.
5. Divide mixture evenly among six 6-ounce ramekins or custard cups.
6. Line the bottom of a 9 by 13 inch baking pan with a kitchen towel to prevent custards from scorching; place ramekins on top of towel.
7. Place in oven on center rack, and pour enough boiling water in pan to come halfway up sides of ramekins.
8. Cover pan tightly with foil, and bake until custard is set and a knife inserted in center comes out clean, 40 to 45 minutes.
9. Allow to cool completely, then refrigerate, covered first with paper towel (to absorb moisture), and then with plastic wrap, for at least 2 hours or up to overnight.
10. Serve garnished with chopped crystallized ginger and sweetened whipped cream.
Title: Chocolate Cream Dessert
Ingredients:
- 3/4 firm butter
- 1 egg
- 1 confectioners' sugar
- 1 milk
- 1 instant chocolate pudding mix
- 4 chocolate curls
- 3
- 2
Instructions:
1. In a bowl, cut butter into cake mix until crumbly.
2. Add egg and mix well.
3. Press into a greased 13" x 9" x 2" baking dish.
4. Bake at 350 degrees for 15-18 minutes or until set.
5. Cool completely on a wire rack.
6. In a small mixing bowl, beat cream cheese and confectioners' sugar until smooth.
7. Fold in 1 cup of whipped topping.
8. Carefully spread over the crust.
9. Refrigerate crust while preparing pudding mixture.
10. In a bowl, whisk the milk and pudding mix for 2 minutes.
11. Let pudding mixture stand until slightly thickened.
12. Spread pudding mixture over the cream cheese layer.
13. Top with the remaining whipped topping.
14. Refrigerate for 2 hours before cutting.
15. Garnish with chocolate curls.
16. Refrigerate leftovers.
Title: Quick Cappuccino Mousse
Ingredients:
- 1/4 milk
- 1 3/4 vanilla instant pudding mix
- 2 vegetarian instant vanilla pudding mix
- 1 Cool Whip
Instructions:
1. Dissolve cappuccino mix in 1/4 cup cold milk in mixing bowl.
2. Pour 1 3/4 cups cold milk into coffee mixture.
3. Add 2 boxes instant pudding mix; beat with wire whisk 2 minutes.
4. Gently stir in 1/2 of 8-oz tub of Cool Whip.
5. Spoon into 8 dessert dishes; refrigerate 1 hour or until ready to serve.
6. Top with remaining whipped topping.
7. Note: You can substitute another coffee flavor if desired!
Title: Marmalade Layer Cake - TO DIE FOR
Ingredients:
- 3 flour
- 1/2 baking soda
- 1/2 salt
- 1 butter
- 2 granulated sugar
- 3 eggs
- 1 1/2 vanilla
- 1 buttermilk
- 1 sugar
- 1/4 marmalade
- 1 heavy cream
- 3/4 sugar
- 3 sour cream
- 3/4
Instructions:
1. Preheat oven to 325 and butter two 9 inch round cake pans, line with parchment or waxed paper, and then butter the paper.
2. Sift flour, baking soda and salt in a bowl.
3. In another bowl with an electric mixer, beat the butter until light, add the sugar a little at a time and beat until light and fluffy.
4. Beat in the eggs and vanilla.
5. Beat in 1/3 of the dry ingredients alternately with 1/2 of the butter milk until combined well.
6. Add half the remaining dry ingredients and the remaining butter milk, beat until combined well.
7. finally add in the remaining dry ingredients and beat until smooth.
8. Evenly divide the batter between pans and bake for 45 minutes or until a cake tester interted comes out clean.
9. (The cake turns a dark golden brown) Leave the cakes in the pans Meanwhile make the syrup by mixing the juice and sugar until dissolved.
10. Once the cake is cooked, poke holes 1/2 inch apart with a toothpick and spoon the syrup over each layer.
11. Let the layers cool completely in the pans.
12. When the cakes are cool, heat the marmalade over moderate heat until it's meltetd and let it stand for 5 minutes.
13. Place the first layer on a cake plate and carefully peel off the waxed paper Spread 2/3 of the marmalade over the top right to the edge.
14. Invert the remaining layer and peel off the waxed paper.
15. Spoon the Marmalade onto the center of it, leaving a 1 1/4 inch rim bare along the edges.
16. In another bowl prepare the frosting by whisking the heavy cream with the sugar until stiff peaks form.
17. Add the sour cream a little at a time and whisk until spreading consistency.
18. Spread the frosting along the sides of the cake and along the bare rim on the top, leaving the marmalde on the top exposed.
19. Chill for 2 hours at least and STAND BACK when you serve it!
Title: Chocolate Mousse Cake for Passover
Ingredients:
- 1/2 margarine
- 7 eggs
- 1/4 sugar
- 3/4 sugar
- 7 chocolate chips
- 1 vanilla
Instructions:
1. Beat egg whites with 1/4 cup of sugar and set aside.
2. In a saucepan, melt chocolate chips, and margarine.
3. Remove from heat and let cool a few minutes.
4. Beat egg yolks, with 3/4 cup sugar and vanilla.
5. Add melted chocolate and mix.
6. Fold in egg whites.
7. Pour half in to a greased springform or tube pan. Put rest in refrigerator.
8. Bake at 350 for 30 minutes. It will rise nicely and then fall.
9. When it is cool, pour rest of refrigerated mixture on top and put in freezer for several hours.
Title: Caramel Apple Streusel (Microwave)
Ingredients:
- 2 apples
- 1/4 water
- 2 lemon juice
- 1 flour
- 1/3 sugar
- 2 cinnamon
- 1/2 butter
- 2 pecans
- 2 walnuts
Instructions:
1. Arrange the apple slices in a small shallow microwave-safe baking dish (a 9-inch micro-safe pie plate works great).
2. In a small bowl, mix caramel, water and lemon juice; spoon evenly over the apples.
3. In another small bowl, mix together the flour, white sugar,(or brown sugar if using) and cinnamon; cut in the butter until consistancy of coarse crumbs.
4. Sprinkle the crumbs evenly over the apples.
5. Cook uncovered on HIGH for 5-7 minutes.
6. Top with chopped nuts before serving.
7. Serve warm with icecream if desired-- yummy!
Title: The Best German's Chocolate Cake
Ingredients:
- 1 water
- 1/2 butter
- 1 sugar
- 2 eggs
- 4 vanilla
- 1 flour
- 2 baking soda
- 1 salt
- 1/2 buttermilk
- 1
Instructions:
1. Melt all the chocolate in the water and cool, you can do this in the microwave, the chocolate will keep it's shape until you mix it.
2. Cream butter and sugar in separate bowl, I used beaters, make sure it is nice and light and the butter has gained some volume.
3. Beat in egg yolks.
4. Stir in vanilla and chocolate to the butter and sugar mixture.
5. Mix flour, baking soda and salt in separate bowl and then add this mixture alternately with the cup of buttermilk.
6. In a separate bowl, beat egg whites until they form stiff peaks, then slowly fold it into the batter.
7. Pour batter into into 3 9inch layer pans.
8. Bake at 350 for 30 minutes or until cake springs back when lightly pressed in center.
9. Immediately go around the pan with a knife to tear it away from the pan but keep the cake in the pans for 15 minutes.
10. Remove and cool completely on rack.
Title: Easy Carrot Cake With Cream Cheese Frosting
Ingredients:
- 250 caster sugar
- 165 golden syrup
- 2 eggs
- 2 carrots
- 2 walnuts
- 90 self raising flour
- 225 bicarbonate of soda
- 1/2 nutmeg
- 1/2 ground cinnamon
- 1/2 cream cheese
- 125 butter
- 30 lemon rind
- 1 icing sugar
- 240
Instructions:
1. Grease 15cm x 25cm loaf pan or 24cm round cake tin.
2. Combine ingredients in a large bowl, stir well. Pour mixture into pan.
3. Bake in moderate (180C) oven ~1 hour.
4. Stand cake 5 minutes, turn onto wire rack to cool.
5. Frosting.
6. Beat cream cheese, butter and lemon until light and fluffy, gradually beat in icing sugar.
7. Spread cake with frosting.
Title: Paula Deen's S'mores Cake
Ingredients:
- 1 chocolate cake mix with pudding
- 1 1/4 graham cracker crumbs
- 1 1/4 water
- 1/3 eggs
- 3 marshmallow cream
- 1 butter
- 1/2 confectioners' sugar
- 3 1/2 milk
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F; grease and flour 13 x 9 pan.
2. In a large bowl prepare cake mix as directed and add graham cracker crumbs. Beat at medium speed with elelctric mixer until smooth. Spoon into prepared pan.
3. Bake 30 minutes or until toothpick comes out clean. Cool completely.
4. Spread frosting evenly over cake. Sprinkle with graham cracker crumbs and top with strawberries if desired.
5. For frosting- In a medium bowl beat marshmallow cream and butter at medium speed with mixer until smooth. Gradually beat in confectioner's sugar until smooth, beat in milk and vanilla.
6. Frost once cake has cooled completely. Enjoy ya'll :).
Title: Chocolate Cream Brulee
Ingredients:
- 8 chestnut puree
- 10 heavy cream
- 1/2 cinnamon
- 1 1/2 chocolate
- 2 sugar
Instructions:
1. Beat the chestnut puree to lighten it.
2. Whip the cream (not stiffly); fold in cinnamon, chestnut puree and chocolate.
3. Divide among 4 heat-proof ramekins and smooth level.
4. Chill 1 hour.
5. Preheat broiler.
6. Sprinkle sugar on the Brulee evenly; broil until bubbly.
7. Serve immediately.
Title: Pumpkin Toffee Pie
Ingredients:
- 1 solid-pack pumpkin
- 1 granulated sugar
- 1/2 ground cinnamon
- 1 1/2 ground ginger
- 1 ground nutmeg
- 1/4 vanilla extract
- 1 salt
- 1 low-fat milk
- 1/2 half-and-half cream
- 1/2 eggs
- 3
- 4
Instructions:
1. Heat oven to 375 degrees. Thaw crust for 20 minutes while making filling.
2. In large bowl, beat together pumpkin, sugars, cinnamon, ginger, nutmeg, vanilla extract and salt.
3. Beat in the milk, cream and eggs until filling is smooth and creamy.
4. Sprinkle toffee bits over bottom of pie shell.
5. Pour in pumpkin filling.
6. Place pie on baking sheet in middle of oven and bake until filling knife inserted comes out clean, about 1-1/4 hours.
7. Place on a wire rack and let cool completely.
8. Serve either at room temperature or chilled with a dollop of whipped cream and additional toffee bits, if desired.
Title: Panera Chocolate Panini
Ingredients:
- 2 bittersweet chocolate
- 1
Instructions:
1. The amount of chocolate used varies depending upon the type of bread you use. The idea is to cover one piece of bread with about 3/8 inch of chocolate.
2. Place chocolate on one slice of bread, arranging evenly and up to 1/2 inch from all edges to allow space for chocolate to melt.
3. Cover with the other slice of bread.
4. Toast on a panini grill, or in a 500° F oven for 5 minutes on each side.
5. Use tongs to turn the panini to avoid being burned by very hot chocolate drips. Remove from oven when both sides are lightly toasted and chocolate melts.
6. Cool briefly before serving.
7. Warning — the chocolate will be very hot when the panini comes out of the oven. Resist the temptation to bite into it right away! Be sure to cool it a little while. It will be worth the wait.
Title: Chocolate Hazelnut Cake
Ingredients:
- 2 milk
- 1 butter
- 2 brown sugar
- 1 cocoa powder
- 1/2 baking powder
- 1 hazelnuts
- 1/2 vanilla extract
- 1/3 whole wheat pastry flour
- 1 baking soda
- 1 salt
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine first 6 ingredients in mixing bowland beat together with electric mixer.
3. Combine remaining ingredients excepts the hazelnuts in another bowl.
4. Sprinkle hazelnuts into the wet mixture a bit at a time and beat in with the mixer until smooth.
5. Pour in half of the batter in a greased 9 inch cake pan,
6. Sprinkle with some hazelnut.
7. Pour in the remaining batter and top with the remaning hazelnuts.
8. In the preheated oven, bake for about 25 to 30 minutes, or until tests run clean.
9. To test, dip a knife into the cake .
10. If it comes out clean, the cake is ready.
11. Let cool.
12. Sprinkle top with some powdered sugar and cut into wedges.
Title: Best Ever Apple Pudding Cake...no Kidding!
Ingredients:
- 1 sugar
- 1/4 butter
- 1 egg
- 2 apples
- 1 flour
- 1 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 1/4 salt
- 1/2 walnuts
- 1/2 butter
- 1 sugar
- 1/2 nutmeg
- 1 vanilla
- 1 1/2
Instructions:
1. Preheat oven to 350. Cream sugar and butter. Add egg. Add shredded apples to butter mixture. Sift dry ingredients in a seperate bowl and add to apple mixture. Add walnuts. Pour into two greased 8 or 9 inch pans for about 45 minutes.
2. Sauce: Heat butter sugar and cream together over low heat 10-15 minutes stirring occasionally until blended and thickened. Add vanilla and nutmeg. Pour over cake when ready to serve, top with whipped cream.
Title: Brandy Snaps
Ingredients:
- 3 golden syrup
- 90 butter
- 1/3 brown sugar
- 1/3 all-purpose flour
- 1 ground ginger
Instructions:
1. Place the syrup, butter and brown sugar into a saucepan and stir over low heat until the butter has melted.
2. Remove from the heat and add the sifted flour and ginger; mix well.
3. Drop teaspoonfuls of mixture onto lightly greased trays; three brandy snaps only to a tray to allow for spreading (which they will).
4. To make life easy, only bake 1 tray at a time; bake for 5 minutes, remove from oven, allow to sit on tray a further minute.
5. Have ready 3 wooden spoons.
6. Using a spatual or knife, lift brandy snaps from tray.
7. Working quickly, roll immediately around the handle of a wooden spoon; allow to firm and cool on the spoon handle.
8. Repeat on cold trays with remaining mixture.
9. Pipe whipped cream into each end of the brady snap to serve, but this must be done just before serving or they will go soft.
10. Alternatively, you can shape the warm biscuit (cookie) over a glass and fill it with fruit, mousse or ice cream etc.
Title: Easy Blackberry, Lime Filled Angel Food Cake
Ingredients:
- 12 non-dairy whipped topping
- 10 fresh blackberries
- 16
- 1
Instructions:
1. Place one layer on a serving platter.
2. Spread lime curd on layer then spread a bit of whipped cream, place 1/3 of the berries on the whipped cream.
3. Top with the other layer.
4. Spread whipped cream over the cake and arrange berries on top.