lumicero/recipes-ing2inst huggingface dataset:
Title: Elegant Almond Bars (Cookie Mix)
Ingredients:
- 1 butter
- 1/2 margarine
- 1/2 egg
- 1 almond paste
- 1 sugar
- 1/4 butter
- 1/4 margarine
- 2 eggs
- 1/2 white chocolate baking bar
- 2 shortening
- 2
- 1/4
Instructions:
1. Heat oven to 350°F.
2. In large bowl, stir cookie base ingredients until soft dough forms.
3. Spread in ungreased 13x9-inch pan. B.
4. ake 15 to 18 minutes or until light golden brown.
5. Meanwhile, in large bowl, beat almond paste, sugar and 1/4 cup melted butter with electric mixer on low speed until blended.
6. Add 2 eggs; beat until well blended (mixture may be slightly lumpy).
7. Spread almond paste mixture over partially baked base.
8. Sprinkle with 1/2 cup almonds.
9. Bake 15 to 20 minutes longer or until filling is set (filling will puff up during baking).
10. Cool completely, about 1 hour.
11. In 1-quart heavy saucepan, melt white chocolate and shortening over low heat, stirring constantly, until smooth.
12. Pour and spread over cooled bars.
13. Sprinkle with 1/4 cup almonds.
14. Let stand about 30 minutes or until topping is set.
15. For bars, cut into 8 rows by 4 rows.
16. Store covered at room temperature.
Title: Banana Pumpkin Mousse
Ingredients:
- 1 cream cheese
- 1/3 artificial sweetener
- 2 bananas
- 3/4 white chocolate
- 1 heavy cream
- 1 vanilla
- 1 canned pumpkin
Instructions:
1. MIX cream cheese and splenda using an electric mixer. Add bananas and mix until well blended. Add melted white chocolate and mix well.
2. WHIP cream and vanilla together in a separate bowl. Fold cream into banana mixture until light and airy, but not fully mixed. Do not over mix. Fold in pumpkin until just incorporated using the same technique.
3. CHILL mousse for at least 60 minutes before serving.
Title: Carrot-Coconut Cookies
Ingredients:
- 1 carrot
- 3/4 sugar
- 1 shortening
- 2 eggs
- 2 flour
- 2 baking powder
- 1/2 salt
- 3/4 coconut
Instructions:
1. Heat oven to 400°.
2. Mix carrots, sugar shortening and eggs.
3. Stir in flour, baking powder and salt.
4. Stir in coconut.
5. Drop by teaspoon about 2-inches apart onto ungreased cookie sheets.
6. Bake until almost no indentation remains when touched, about 8 minutes.
7. Remove from cookie sheet and cool on wire rack.
Title: Fruit and Ice Cream Puddings
Ingredients:
- 350 ice cream
- 2 pouring custard
- 1
Instructions:
1. Slice pudding into 1 cm thick slices.
2. Use an egg ring to cut each slice into a 7 cm circle.
3. Spoon 2 tblsp ice cream into base of 6 x 1/2 cup moulds.
4. Top with piece of pudding.
5. Cover with another 2 tblsp of ice cream
6. Smooth with spatula.
7. Freeze 4 hours.
8. Spoon a little custard onto each plate.
9. Invert pudding onto custard.
10. Top with berries, serve immediately.
Title: Creme Brulee
Ingredients:
- 1 1/2 heavy cream
- 5 granulated sugar
- 6 vanilla extract
- 1/2 brown sugar
- 4
Instructions:
1. Preheat oven to 350 degrees F.
2. Heat cream in a saucepan and bring to a boil.
3. In a medium bowl, whisk together egg yolks and granulated sugar. Add in vanilla.
4. While stirring continuously, gradually pour cream mixture into egg mixture until well mixed.
5. Pour the mixture through a sieve.
6. Evenly pour the mixture into eight 2 oz.sized ramekins.
7. Set ramekins into a large pan enough to fit all 8 ramekins. Fill the pan with hot water until it comes up to about halfway up the sides of the ramekins.
8. Bake for 18 minutes or until the sides are set and the center is hardly jiggling.
9. Let cool on wire racks then refrigerate for at least 2 hours.
10. Before serving, sprinkle about 1/2 teaspoon of brown sugar onto each of the ramekins then caramelize with a torch.
Title: Deb's Yummy Chocolate Frosting
Ingredients:
- 1/4 butter
- 1/4 milk
- 1/4 sugar
- 1/4 powdered sugar
- 1 - 1 1/2
Instructions:
1. Stir together the cocoa, butter, milk, and sugar in a pot on the stove till smooth.
2. Remove from the heat.
3. Add powdered sugar a little at a time until the frosting is at the consistency you'd like.
4. Enjoy!
Title: Warm Apple and Apricot Phyllo Purses
Ingredients:
- 2 butter
- 3 granny smith apples
- 10 golden raisin
- 1/2 white wine
- 1 oranges, juice of
- 2 brown sugar
- 1/2 cinnamon
- 5 cornstarch
- 3 phyllo dough
- 1 butter
- 1/2 bittersweet chocolate
- 8
Instructions:
1. Soak the apricots and the raisins in the 1 cup of white wine for 2 hours
2. Drain, reserving 1/4 cup of the wine
3. Preheat the oven to 320 degrees F
4. In a large skillet, melt the butter over a medium flame
5. Add the 1/4 cup of white wine
6. Add the apples and the drained apricots and raisins
7. Saute for 3 minutes
8. Add the juice of 1/2 an orange and 1/2 of the lemon into the skillet and continue sauteeing
9. Add the brown sugar, mix well with the fruit
10. Sprinkle with cinnamon and remove from the flame
11. In a small bowl, combine the cornstarch with the juice of the remaining 1 1/2 oranges
12. Stir vigorously until smooth
13. Put the pan of fruit back on the flame
14. Slowly add the cornstarch mix to the pan, stirring continuously
15. The mixture should start to thicken and caramelize
16. You want it to be sticky, not runny
17. Remove from the heat
18. Unwrap the phyllo dough and lay out the sheets
19. Cut the layered stack lengthwise and widthwise to make 4 rectangular quarter-stacks of 12 sheets each stack
20. Take one rectangular sheet, brush around the edges with the melted butter
21. Lay the next sheet on top, but at an angle
22. Continue doing this 4 more times for a pile of 6 sheets, each sheet at an angle to the one below it
23. Place a small mound of fruit in the middle
24. Top the fruit with a square of chocolate
25. Lift one edge toward the middle, gathering and pleating the dough as you go around the pile, pulling the edges to the middle to form a purse
26. Make 8 purses this way (8 piles of 6 sheets each)
27. Brush and drizzle each purse with melted butter
28. Place the purses on a parchment line cookie sheet
29. Bake 10 minutes
30. Raise the heat to 350 degrees F, and bake another 15 minutes until the purses are golden
31. Serve warm
32. If you make the sheets in advance, rewarm for a few minutes in the oven to warm the fruit and melt the chocolate
Title: Haupia
Ingredients:
- 1/3 cornstarch
- 1/2 sugar
- 1/8 salt
- 24 frozen coconut milk
Instructions:
1. Combine cornstarch, sugar and salt.
2. Add 1/2 cup coconut milk and blend into a smooth paste.
3. Heat remaining milk and add cornstarch mixture.
4. Cook for 20 minutes, stirring frequently until thickened.
5. Pour into 8" square baking pan.
6. Cool and refrigerate.
7. Cut into squares.
Title: Mrs. Schnetsler Christmas Roll Cookies
Ingredients:
- 1 butter
- 1 shortening
- 1 light brown sugar
- 1 sugar
- 3 eggs
- 1 salt
- 2 baking soda
- 4 1/2 flour
- 1 cinnamon
- 1/2
Instructions:
1. Dissolve baking soda in a small amount of warm water.
2. Mix all ingredients together.
3. Stir until combined.
4. Roll dough into snake-like logs in wax paper or tin foil.
5. In a cool place (I used the refrigerator), let the rolls stand overnight.
6. Cut rolls into slices.
7. Bake at 375° for about 8-10 minutes (depending on how thick you sliced cookies) or until very lightly browned.
8. Remove cookies from oven.
9. Cool them on wire racks.
Title: Corn Meal Apricot Nut Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 1 walnuts
- 1 pecans
- 1/2 cake flour
- 3 baking powder
- 1 nutmeg
- 1 salt
- 1/2 yellow cornmeal
- 1
Instructions:
1. Cream butter; add sugar, eggs and lemon extract. Beat well.
2. Dredge apricots with 1/2 cup of the flour and add.
3. Sift remaining flour with other dry ingredients and add; mix well.
4. Add nuts if desired.
5. Drop by teaspoonfuls onto greased (or use parchment paper) cookie sheet; flatten with a fork.
6. Bake 10 to 12 minutes at 400°F.
Title: Chocolate-Amaretto Heart
Ingredients:
- 6 butter
- 4 margarine
- 1/2 sugar
- 1/4 all-purpose flour
- 3 eggs
- 1/8 salt
- 2 butter
- 1 margarine
- 4 powdered sugar
- 2 Amaretto
- 1/4 butter
- 2 margarine
- 18 powdered sugar
- 1 water
- 1 1/2
- 3
- 1/2
Instructions:
1. FIRST MAKE CANDIED ROSE PETALS:
2. Rinse rose petals, and let dry on paper towels.
3. Beat powdered sugar, meringue powder, and 3 tablespoons water at low speed with an electric mixer until well blended; beat at high speed 4-5 minutes or until moxture is fluffy.
4. Brush mixture on all side of petals; sprinkle with superfine sugar.
5. Let stand on wire racks 24 hours.
6. Yield=18 petals.
7. CAKE:
8. Heat oven to 350°F.
9. Grease and flour a 6" heart-shaped or round springform pan; line bottom with parchment or wax paper.
10. Set aside.
11. Melt butter and chocolate in a heavy saucepan over low heat, stirring constantly, until smooth.
12. Remove from heat; let stand 2-3 minutes.
13. Pour into mixing bowl.
14. Stir together sugar and flour.
15. Gradually add to chocolate mixture, beating at medium speed with an electric mixer until blended.
16. Add egg yolks, beating well after each addition.
17. Beat egg whites and salt and high speed with electric mixer until stiff peaks form.
18. Gently fold egg whites into chocolate mixture.
19. Pour into prepared pan.
20. Place cakepan in a 13"x9" pan, and add hot water to larger pan to a depth of 1".
21. Bake for 1 hour or until center appears firm.
22. Remove pan from water, and cool on wire rack for 15 minutes.
23. Invert cake onto wire rack, and peel off paper.
24. Cool completely.
25. Yield=1 (6") cake.
26. AMARETTO BUTTERCREAM FROSTING:
27. Beat all ingredients at medium speed with an electric mixer until smooth.
28. Yield= 2/3 cup.
29. FRENCH CHOCOLATE GLAZE:
30. Microwave chocolate and whipping cream in a 2-quart microwave-safe bowl at MEDIUM(50%) for 3-1/2 minutes.
31. Whisk until smooth.
32. Whisk in butter.
33. Let stand at room temperature, stirring occasionally, 30 minutes or until slightly thickened.
34. Yield= 1-1/2 cups.
35. ASSEMBLAGE OF CAKE:
36. Spread Amaretto Buttercream Frosting on top of cake, and freeze 15 minutes.
37. Place cake on wire rack in a 15"x10" jelly-roll pan.
38. Pour Chocolate Glaze over cake, allowing it to drip down sides.
39. Spread glaze over sides with spatula.
40. Spoon excess glaze from pan into heavy-duty zip-top plastic bag; seal.
41. Snip a tiny hole in 1 corner of bag, and drizzle over chocolate cake.
42. Let stand at least 1 hour before serving.
43. Garnish, if desired.
Title: Pineapple Coconut Pie
Ingredients:
- 1 milk
- 1 vanilla instant pudding mix
- 1/2 flaked coconut
- 1
Instructions:
1. in a mixing bowl, beat milk and pudding on low speed for 2 minutes.
2. stir in coconut and pineapple.
3. pour into pastry shell.
4. chill for at least 2 hours.
5. garnish with whipped topping, if desired.
Title: Cocoa Honey Cake
Ingredients:
- 1 1/2 flour
- 3 baking powder
- 1 baking soda
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1/2 nutmeg
- 1 sugar
- 1/2 honey
- 2/3 eggs
- 2
- 1/4
- 1
Instructions:
1. Preheat oven to 325 F, and lightly grease 8 X 4 loaf pan. Line the bottom of the pan with greased parchment paper.
2. Whisk flour with cocoa powder, baking powder, baking soda, cinnamon, ginger, and nutmeg.
3. Place beaten eggs in another bowl, and add sugar and honey, beating until smooth and light in color. Gradually beat in oil until blended. Stir the egg mixture into the flour mixture alternating with juice (or water).
4. Pour the batter into the prepared pan, and top with sliced almonds.
5. Bake 50 minutes, or until pick comes out clean after inserting in center of the cake.
6. Cool 15 minutes, then turn out onto rack and peel off paper.
7. Wrap in plastic when completely cool, then in foil.
Title: Single Serve Brownie
Ingredients:
- 2 butter
- 2 sugar
- 1/4 egg substitute
- 4 vanilla
- 2 flour
- 1/4 salt
- 2
- 1
- 2
Instructions:
1. Melt the butter in the microwave.
2. Add the cocoa and espresso, mix until blended.
3. Add the sugar and mix well.
4. Stir in the egg substitute and the vanilla.
5. Add the flour and salt and stir until just blended.
6. Add nuts if desired.
7. Pour batter into a greased ramekin. Cook on high one minute in the microwave. Enjoy!
Title: GG's Lace Cookies
Ingredients:
- 1/2 butter
- 1/4 shortening
- 2/3 light brown sugar
- 1/2 light corn syrup
- 1 walnuts
- 1
Instructions:
1. Place butter, shortening, syrup and sugar in the top of a double boiler and bring to a boil over direct heat. Remove from heat and blend in flour and nuts.
2. Drop by teaspoonfuls on a greased, foiled line cookie sheet.
3. Bake at 325 degrees for 8-10 minutes. Cool slightly before removing from sheet.
4. Place chocolate in new pan and melt over double boiler. When almost melted, remove from heat and stir until melted.
5. Brush one cookie with chocolate and cover with another.
6. Refrigerate til set.
Title: Dagmar's Orange Cake
Ingredients:
- 3 eggs
- 4 sugar
- 1/4 self rising flour
- 1 1/4 orange
- 1
Instructions:
1. Beat the 3 eggs with the sugar.
2. Add the minced orange with peel until pulpy.
3. Add the oil and self rising flour.
4. Mix until all is combined.
5. Bake in a small loaf tin at 180°C for 1 hour.
6. If you wish, you can sprinkle some icing sugar over the top after baking.
Title: Congo Squares
Ingredients:
- 1 brown sugar
- 1 butter
- 3 margarine
- 2 3/4 eggs
- 2 1/2 flour
- 1 baking powder
- 1 1/2 chocolate chips
Instructions:
1. Cream sugar and melted butter. Add eggs, one at a time, beating well after each addition.
2. Sift flour and baking together. Stir flour into sugar and butter mixture a little at a time. Add nuts and chocolate chips.
3. Bake in a greased 9x13 cake pan for 25 minutes at 350°F NOTE: Do not use mixer!
Title: Orange Butter Crepes With Rum
Ingredients:
- 3/4 milk
- 2 sugar
- 1 flour
- 1/2 rum
- 2 brandy
- 2 1/2 butter
- 1 orange
- ice cream
Instructions:
1. Finely grate orange peel to taste. Try it first with approx 1 tablespoon.
2. Melt the butter so it is liquid.
3. Combine grated orange peel and all ingredient (except the fresh fruit and ice-cream!) into a blender and blend until smooth.
4. Place in refrigerator. This is to allow bubbles to dissipate, but if you're in a hurry you can leave out this step and results are still good.
5. Lightly oil or butter your pan. I don't have a special pan for this so I use a wok!
6. On medium heat pour in some batter and swirl until you get a thin circular crepe.
7. When golden brown on the edges (they will lift up slightly), quickly roll the crepes and arrange on a dish.
8. Arrange 2 crepes on a large plate, dust with chocolate/cocoa powder, and arrange seasonal fruit and ice-cream on the plate.
Title: Yellow Cake
Ingredients:
- 3 1/2 cake flour
- 1 baking powder
- 1 salt
- 1 3/4 vanilla
- 1 unsalted butter
- 1 white sugar
- 2 eggs
- 4
- 2
Instructions:
1. Preheat oven to 350°, prepare 2 8-in round cake pans or 1 9 x 13 cake pan.
2. Sift dry cake ingredients; set aside.
3. Add vanilla to the measured milk.
4. Using an electric mixer, whip butter for 2 minutes, and then add sugar and beat 5 minutes.
5. Add egg yolks, and combine – then add eggs 1 at a time thoroughly combining after each addition.
6. Beginning and ending with flour, alternate adding the flour and milk to the mixing bowl.
7. Combine and make sure sides of bowl are scraped down.
8. Pour into prepared pan(s). For round pans, bake 25-30 minutes and for 9 x 13 bake 35 minutes.
9. Cool completely on wire rack.
Title: Strawberry Charlotte
Ingredients:
- 32 powdered sugar
- 2 ladyfingers
- 1/4 unflavored gelatin
- 1 water
- 1 fresh strawberries
- 2 sugar
- 1/2 sugar
- fresh strawberries
Instructions:
1. Sprinkle powdered sugar evenly over the smooth side of each ladyfinger half.
2. Line the bottom and sides of a 9-inch springform pan with ladyfingers, reserving remaining ladyfingers.
3. Set aside.
4. Soften gelatin in water; set aside.
5. Combine pureed strawberries and sugar in a medium saucepan.
6. Bring to a boil; add softened gelatin, stirring until well blended.
7. Transfer to a large mixing bowl, and cool to room temperature.
8. Chill until the consistency of unbeaten egg whites.
9. Gently fold whipped cream into chilled strawberry mixture.
10. Alternate layers of strawberry mixture and lady fingers in prepared springform pan, beginning and ending with strawberry mixture.
11. Cover and chill thoroughly.
12. Remove sides of springform pan, and transfer charlotte to a chilled serving platter.
13. Garnish with strawberry halves.
14. Slice and serve immediately.
Title: Belgian Tuile Cookies
Ingredients:
- 65 butter
- 60 confectioners' sugar
- 7 all-purpose flour
- 2 cocoa powder
- 65 butter
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Using a whisk, or a stand mixer with the paddle on low speed, cream the butter, sugar, and vanilla until a paste is formed.
3. Gradually add the egg whites as you keep stirring.
4. Add the flour in small batches until you have a smooth batter; be careful not to mix too much.
5. Cover the bowl with plastic wrap and place in the fridge for 30 minutes. You may leave it in the fridge for up to a week, just take it out 30 minutes before using.
6. Line a baking sheet with a liner or spray with a non-stick spray or butter. Place in the fridge for 15 minutes to help the batter spread more easily.
7. Using either a stencil or a piping bag, put the batter onto the cookie sheet in your desired shape. Make sure the batter is thin on the sheet. If you want contrasting colors, set aside a small portion of the batter and color it with cocoa or a food coloring and pipe it on for decoration.
8. Bake for 5-10 minutes, or until the edges turn golden brown.
9. Immediately release from the cookie sheet and mold into your desired shape. The cookies must be molded while still warm.
Title: Grilled Blueberry Parcels With Blue Cheese!
Ingredients:
- 4 pears
- 2 lemon juice
- 1 butter
- 1 1/4 fresh blueberries
- 4 light brown sugar
- 3 blue cheese
- fresh ground black pepper
Instructions:
1. Peel the pears. Cut them in half lenghwise.
2. Scoop out core with a spoon and sharp knife.
3. Brush pears with lemon juice.
4. Cut four squares of heavy duty foil large enouch to wrap pear in a "packet".
5. Brush with melted butter
6. Place two pear halves on each of the four squares, cut side up.
7. Mix blueberries and sugar.
8. Spoon into each pear half.
9. Sprinkle with blue cheese crumbles and freshly ground black pepper.
10. Seal the edges of each packet.
11. Cook on medium hot barbecue for 20-25 minutes.
12. When opening packet, steam my be VERY hot; use CAUTION.
13. Enjoy!
Title: Spicy Gingersnaps - Piparkokur
Ingredients:
- 500 flour
- 500 brown sugar
- 250 butter
- 2 eggs
- 5 baking powder
- 1 baking soda
- 2 ginger
- 1 cinnamon
- 1/2 powdered clove
- 1/2 ground pepper
- 1/4 paprika
Instructions:
1. Mix together the dry ingredients.
2. Add soft butter and eggs and knead until smooth.
3. Cool in the refrigerator overnight.
4. Roll out into sausage shapes of even thickness, pinch or cut off small portions and make little balls out of the dough.
5. Put on a cookie sheet covered with baking paper and press your palm on top of each ball to flatten slightly.
6. Bake at 200°C until browned.
Title: Light Chocolate Mousse
Ingredients:
- 1/2 boiling water
- 2 gelatin powder
- 1 1/2 cocoa powder
- 4 eggs
- 1/3 caster sugar
- 1 cream of tartar
Instructions:
1. Combine water and the gelatine in a jug. Whisk with a fork until the gelatine has been dissolved.
2. Stir the cocoa into the gelatine mix. Set aside to cool for 10 minutes.
3. In a large mixer bowl, beat the egg whites and cream of tartar until soft-peaks form. Slowly add the sugar and beat until thick and glossy (beat between slow additions of sugar). With the mixer on high speed add the egg yolks (add one at a time).
4. Slowly pour the gelatine mix into the egg mixture. Beat constantly until well combined.
5. Pour mixture into 6 serving cups and refrigerate for 4 hours or until set.
6. Dust with some extra cocoa to serve or use some chocolate shavings if desired.
Title: Tomato Soup Spice Cake
Ingredients:
- 1 eggs
- 1 raisins
- 3 water
- 1/3 pecans
- 1/2
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 2 9" round cake pans.
3. Place mix, undiluted soup, eggs, oil and water in large mixing bowl.
4. Beat on low 1 minute.
5. Stop mixer, scrape sides of bowl.
6. Beat on medium 2 to 3 minutes.
7. Fold in raisins and pecans.
8. Bake 28 to 31 minutes.
9. Remove to cooling rack for 10 minutes.
10. Invert cake 2 times until right side up.
11. Then cool 30 minutes more.
12. Frost with Cinnamon Buttercream Frosting.
13. Store in refrigerator, covered, until ready to serve.
Title: Bananas Foster Bread Pudding
Ingredients:
- 2 unsalted butter
- 4 dried cranberries
- 1 sugar
- 1/2 eggs
- 6 milk
- 2 heavy cream
- 1 1/2 pure vanilla extract
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/4 bananas
- 2 banana rum
- 4 brown sugar
- 4
Instructions:
1. Preheat oven to 350°F Grease a 3 quart casserole dish with the butter.
2. Place 1/2 the bread pieces in the dish and top with 1/2 the banana slices, top with the remaining bread and the rest of the bananas.
3. Combine cranberries, sugar, eggs, milk, cream, vanilla, cinnamon, nutmeg and rum till incorporated. Pour egg mixture over bread and make sure that every piece of bread is coated. Let it sit for 30 minutes so that the bread can soak up the mixture.
4. Bake 45 minutes till top is golden and a knife inserted into the center comes out clean. Plate the bread pudding, top with brown sugar and using a kitchen torch, brulee the top. Serve hot with a scoop of Dulce De Leche Ice Cream.
Title: Cinnamon Morning Delight
Ingredients:
- 1 margarine
- 2 3/4 sugar
- 2 vanilla
- 4 eggs
- 3 all-purpose flour
- 2 baking powder
- 1 salt
- 1 baking soda
- 2 sour cream
- 2 ground cinnamon
- 1/2 walnuts
Instructions:
1. In a large mixing bowl, cream butter and 2 cups of sugar until fluffy. Add vanilla. Add eggs, one at a time, beating well after each addition.
2. Combine flour, baking powder, soda, and salt. Add alternately with sour cream, beating just enough after each addition to keep batter smooth. Spoon 1/3 of batter into a greased 10-inch tube pan.
3. Combine cinnamon, nuts and remaining sugar. Sprinkle 1/3 over batter in pan. Repeat layers 2 more times.
4. Bake at 350F for 60-70 minutes or until cake tests done. Cool for 20 minutes. Remove from pan to cool completely. Butter top and let melt.
Title: Sparkling Gingersnaps
Ingredients:
- 1 sugar
- 1/4 oleo
- 1/2 shortening
- 1 egg
- 1/4 light molasses
- 2 dark molasses
- 1 1/2 flour
- 1 baking soda
- 1/2 cinnamon
- 1/2 salt
- 1/2 ginger
- allspice
Instructions:
1. Preheat oven to 350°F.
2. Beat together sugar, oleo, shortening, egg and molasses.
3. Add dry ingredients all at once and mix well.
4. Roll dough into small balls , roll in extra small bowl of sugar and place on ungreased cookie sheet.
5. Bake for 12 minutes.
Title: Microwave Milk Tart
Ingredients:
- 3/4 margarine
- 4 sugar
- 3/4 margarine
- 3 vanilla essence
- 4 eggs
- 3 cinnamon
- 1 cornflour
- 2 1/2
- 200
Instructions:
1. Method.
2. Put the milk into a microwave proof bowl and microwave until boiling make sure that a large bowl is used to prevent the mixture from boiling over.
3. While the milk is boiling crush the biscuits, melt margarine and push the mixture into a pie plate,set aside.
4. Separate the yolks from 2 of the eggs ( beat the whites from these two eggs until stiff,set aside.
5. In a mixing bowl add 1 whole egg, the 2 egg yolks, maziena, flour and sugar beat until creamy.
6. When the milk is boiling remove from the microwave and pour one cup of the boiling milk into the above mixture beating as you pour to prevent making scrambled eggs.
7. Beating Continuously add the mixture to the milk beat well then.
8. put back into the microwave and cook on high for 3 minutes.
9. then stir and cook for another 2 minutes remove from microwave, stir at this stage the mixture should be thick.
10. Add the vanilla and margarine stir well then fold in the egg whiles.
11. and cook in microwave for another 2 minutes on high.
12. Remove from microwave stir and pour into pie crust, sprinkle with cinnamon.
13. Let the tart cool down completely before putting it into the fridge.