lumicero/recipes-ing2inst huggingface dataset:
Title: Carrot Cake - Large
Ingredients:
- 6 carrots
- 1 light brown sugar
- 1 raisins
- 4 eggs
- 1 1/2 white sugar
- 1 vanilla extract
- 2 crushed pineapple
- 1 all-purpose flour
- 3 baking soda
- 1 1/2 salt
- 1 ground cinnamon
- 4 walnuts
- 1 pecans
Instructions:
1. In a medium bowl, combine grated carrots and brown sugar.
2. Set aside for 60 minutes, then stir in raisins.
3. Preheat oven to 350 degrees F.
4. Grease two 10 inch cake pans, place parchment on bottom of pans, grease parchment and flour entire pan.
5. Can be made in three 8 inch pans for a really tall cake.
6. In a large bowl, beat eggs until light, gradually beat in the white sugar, oil and vanilla.
7. Stir in the pineapple.
8. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed.
9. Finally stir in the carrot mixture and the walnuts.
10. Pour evenly into the prepared pans.
11. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.
12. Cool for 10 minutes before removing from pan.
13. When completely cooled, fill with lightly sweeten cream cheese filling and frost with butter cream frosting.
Title: Marengo Cavour
Ingredients:
- 6 cream of tartar
- 1/2 sugar
- 1 vanilla
- 1 instant coffee
- 2 Kahlua
- 1 vanilla
- 4
- 2
- 1
- 10
Instructions:
1. Combine 6 eggs whites and 1/2 tsp cream of tartar. Beat at highest speed just until frothy.
2. Continue beating and add 1 cup of sugar, 1 Tbls. every minute, sprinkling it gradually over the mixing whites.
3. Add 1tsp. vanilla and beat for 2 minutes. The whites should hold very stiff, sharp unbending peaks.
4. Trace two 8” circles on parchment paperand place on two baking sheets. Using pas-try bag with plain tip, spread half of meringue on each disk. On second circle pipe with decorative swirls and puffs.
5. Bake in 250 F oven 1 1/2 hours (color should be pure white to pale amber). Switch meringues halfway through baking. Turn off oven, leave meringues in closed oven for 3-4 hours to continue drying, or to leave in oven overnight.
6. Blend 1 teaspoons instant coffee powder, 4 Tbls.Frangelico, 2 Tbls. Kahlua and 1 teaspoons vanilla.
7. Beat 2 cups whipping cream until stiff, fold in coffee mixture and 10 oz.coarsely chopped chocolate.
8. Place flat meringue on plate, spreadwhipped cream just on top disk. Place decorative disk on top. Cut in wedges.
Title: Good Icing
Ingredients:
- 1 vanilla pudding mix
- 1 milk
- 1 1/2
Instructions:
1. Beat these ingredients until stiff.
2. enjoy.
Title: Anzac Day Oaty Biscuits
Ingredients:
- 1/4 polyunsaturated margarine
- 1 golden syrup
- 1 egg
- 1 oats
- 1 whole wheat flour
- 1 baking powder
- 1/4 brown sugar
- 1/2 sultana
- 1/4 ground cloves
Instructions:
1. Preheat oven to 350 degrees.
2. Melt the margarine and golden syrup.
3. Mix all the ingredients together.
4. Roll spoonfuls of the mixture into balls and place on a lightly greased oven tray.
5. Flatten.
6. Bake for 20-25 minutes until golden brown.
Title: Creamy Lemonade Frosting
Ingredients:
- 1 cream cheese
- 1/2 butter
- 3 powdered sugar
- 3 lemon zest
- 1
Instructions:
1. Place cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds.
2. Stop the mixer; add sugar, lemonade concentrate and zest. Beat on low speed until sugar is incorporated, 1 minute, then beat on medium speed until light and fluffy, 1 minute more.
3. PER SERVING (based on 24 servings): 129 calories; 7g fat (49 percent calories from fat); 4.5g saturated fat; 20mg cholesterol; 1g protein; 15.5g carbohydrate; 15g sugar; no fiber; 29mg sodium; 9mg calcium; 14mg potassium.
4. Note: This makes a soft, fluffy icing. For a stiffer icing, which is easier to decorate, gradually add up to 2 cups more sugar.
5. Yields 3 cups and enough for 24 cupcakes.
Title: Deluxe Lemon Bars
Ingredients:
- 1 1/2 flour
- 2/3 powdered sugar
- 3/4 butter
- 1 salt
- 3 eggs
- 1 1/2 sugar
- 3 flour
- 1/3 lemon juice
- lemon zest
Instructions:
1. Preheat oven to 350°F Mix crust ingredients in a food processor, or by hand. Press down evenly into a parchment lined 9 x 13" pan. Bake for 20 mn.
2. Mix filling ingredients, pour over the hot crust. Bake an additional 20-25 mn. or until set.
3. Cool completely, dust with powdered sugar.
Title: Autumn Spice Cupcakes With Pumpkin-Spice Frosting
Ingredients:
- 1 water
- 1 pumpkin
- 1 eggs
- 3 butter
- 4 pumpkin puree
- 4 milk
- 2 vanilla extract
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/4 ground cloves
- 1/4 powdered sugar
- 3 -4
- 1
Instructions:
1. Cupcakes:
2. Preheat oven to 350°F
3. Sift cake mix into a medium mixing bowl until all lumps are removed. Then add water, pumpkin and eggs and thoroughly combine with a hand-held mixer.
4. Spoon batter into muffin pan cups lined with paper liners, filling each cup 1/3-full.
5. Bake for 20-22 minutes or until a toothpick inserted into center of thickest cupcake comes out clean.
6. Allow to cool on a wire rack for one hour.
7. Frosting:
8. In a medium mixing bowl, combine butter, pumpkin, milk, vanilla, cinnamon, nutmeg and cloves.
9. Add powdered sugar one cup at a time, blending with a hand-held mixer and scraping sides of bowl with a rubber spatula until a smooth and spreadable texture is met. (Note: You may use less or more powdered sugar per your preference. If frosting becomes too thick, thin with milk one drop at a time.).
10. If desired, add food coloring for an extra festive orange color.
11. Frost cooled cupcakes.
Title: Strawberry Marshmallow Supreme
Ingredients:
- 1 graham cracker pie crusts
- 1 milk
- 12 marshmallows
- 1 heavy cream
- 1/2 strawberries
- 2
Instructions:
1. Add marshmallow pieces to scalded milk.
2. Let cool to lukewarm.
3. Whip the cream and blend into milk-marshmallow mixture.
4. Fold in nuts and berries.
5. Pour into pie shell and chill 8-12 hours.
Title: Bread and Butter Pudding
Ingredients:
- 4 butter
- 3/4 milk
- 2 eggs
- 2 sugar
- 4 raisins
- 3 sultanas
- vanilla essence
Instructions:
1. Cut bread into 4 triangles.
2. Butter a pie dish that holds 1 1/2 pints liquid.
3. Layer bread and dried fruit finishing with bread.
4. Beat the eggs and sugar together.
5. Pour in the hot milk and vanilla essence.
6. Pour custard mix over bread layers and leave for 15 mins to allow the custard to soak into the bread.
7. Bake in a moderate oven for 45 min or until the custard is set.
8. Serve with whipped cream or ice cream.
Title: Chocolate Mint Brownie Dessert
Ingredients:
- 1 flour
- 1 sugar
- 1/2 butter
- 4 eggs
- 1 1/2 powdered sugar
- 2 butter
- 1/3 water
- 1 butter
- 3 chocolate chips
- 1/2
- 6
- 1
Instructions:
1. For Cake Layer:.
2. Heat oven to 325.
3. Grease 9x13 inch pan.
4. In bowl, combine flour, sugar, butter, eggs, and syrup.
5. Beat until smooth.
6. Pour into prepared pan.
7. Bake 25-30 min or until top springs back when lightly touched.
8. While cake layer is baking, combine all ingredients the mint layer calls for in a second bowl.
9. Set aside.
10. For Chocolate Topping: In saucpan over very low heat melt butter and chocolate chips.
11. Remove from heat.
12. Stir until smooth.
13. Let topping cool slightly while cake bakes.
14. Let cake layer cool completely in pan.
15. Spread mint cream center on cake.
16. Cover and chill.
17. Pour chocolate topping over chilled dessert.
18. Cover.
19. Chill at least 1 hour before serving.
Title: Peach Cobbler With Cheddar Biscuits
Ingredients:
- 4 sugar
- 3/4 cornstarch
- 1 salt
- 1/4 lemon juice
- 1 butter
- 1 biscuit mix
- 1 1/2 mild cheddar cheese
- 1 butter
- 1/2 milk
- 1/2
- 1/3
Instructions:
1. Preheat the oven to 400 degree F.
2. Place the peaches in a greased baking pan.
3. Mix the sugar, cornstarch and salt, then sprinkle over the peaches.
4. Sprinkle the lemon juice, almond extract over the peach mixture.
5. Place the baking pan in the preheated oven and bake for 15 minutes.
6. Meanwhile, make the biscuits by combining all of the biscuit ingredients and stirring well.
7. Remove the baking pan and drop the dough onto the hot peach mixture and bake for an additional 20 minutes or until the biscuits are done.
8. Serve warm with whipped topping or ice cream.
Title: Georgia Peach Buttercream Frosting
Ingredients:
- 1 butter
- 3/4 powdered sugar
- 1
Instructions:
1. Process peach in a blender or food processor until pureed. (Puree should measure about 1/2 cup.).
2. Beat butter at medium speed with an electric mixer until creamy; gradually add powdered sugar alternately with pureed peach, beating until well blended after each addition.
Title: Chocolate Hazelnut Friands
Ingredients:
- 1/2 cocoa powder
- 1/4 icing sugar
- 1 1/3 hazelnut meal
- 1 1/4 chocolate
- 80 unsalted butter
- 240
- 6
Instructions:
1. Preheat oven to 180C (160C fan forced).
2. Lightly grease 9 x 1/2 cup friand pans.
3. Sift flour, cocoa powder and icing sugar into a medium bowl and stir in hazelnut meal and chocolate, make a well at centre.
4. Add butter and egg white to dry ingredients, mix until well combined.
5. Pour mixture evenly into prepared pans.
6. Bake for 20 minutes or until a skewer inserted at centre comes out clean.
7. Cool in pans for 5 minutes, transfer to a wire rack to cool.
8. Serve dusted with extra icing sugar.
Title: Coffee Cream Pie
Ingredients:
- 25 butter
- 5 sugar
- 3 salt
- 1 granulated sugar
- 3/4 cornstarch
- 1/4 salt
- 1/4 milk
- 2 1/2 eggs
- 2 pure vanilla extract
- 1 butter
- 2 heavy cream
- 1/4 confectioners' sugar
- 1
- 4
- 1/3
- 1 1/4
- 1
Instructions:
1. To make the crust: Preheat the oven to 350 degrees F. In a food processor, pulse wafers until finely ground. Add 5 tablespoons of butter, 3 tablespoons sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch pie plate. Bake until crust is firm, about 10 minutes. Let cool completely on a wire rack. Crust can be stored up to 1 day.
2. To make the filling: Whisk together granulated 3/4 cup sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 T. espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
3. Whisk eggs in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly just until it returns to a boil, 1 to 2 minutes.
4. Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 T. at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.
5. Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard (this will prevent it from forming a skin). Refrigerate until filling is firm, overnight is best.
6. Roughly chop espresso beans. Reserve 1 T. larger pieces for garnish.
7. In a chilled bowl, beat cream, confectioners' sugar, and remaining 1 teaspoons espresso powder until stiff peaks form. Fold small espresso bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces, and serve immediately.
Title: Apple Crisp
Ingredients:
- 1/2 rolled oats
- 3 graham crackers
- 1/3 brown sugar
- 1/3 flour
- 1/4 walnuts
- 1/3 butter
- 1 margarine
- 1/2 ground cinnamon
- 2 brown sugar
- 6 flour
- apples
Instructions:
1. PREHEAT oven to 375°F Mix oats, graham crumbs, 1/3 cup each of the brown sugar and flour, the walnuts, butter and 1/2 teaspoons of the cinnamon until well blended; set aside.
2. MIX 1/2 cup brown sugar, 2 tablespoons flour and remaining 1/2 teaspoons cinnamon in large bowl. Add apples; toss to coat. Place in 8-inch square baking dish; sprinkle with the oat topping.
3. BAKE 35 to 40 minute or until apples are tender. Cool slightly.
Title: Giant Peanut Butter Zebra Cookies
Ingredients:
- 13
- 12
- 1/3
- 1
Instructions:
1. heat oven to 350*.
2. divide dough into 12 equal pieces -- with floured fingers, wrap 1 piece of dough around each peanut butter cup, shaping into a ball.
3. place 6 balls on ungreased sheet, arranging evenly apart.
4. refrigerate remaining balls until ready to bake.
5. bake at 350* for 11-14 minutes.or golden brown --
6. cool 1 minute, remove to rack to cool completely.
7. melt chocolate chips and crisco, drizzle over cooled cookies.
Title: Simple Shortbread Cookies
Ingredients:
- 2 flour
- 1/2 powdered sugar
- 1/2 butter
Instructions:
1. Cream butter and sugar.
2. Add flour, mix well.
3. Roll out and cut into desired shapes, place on a parchment lined baking sheet.
4. Bake at 350°F for 10 to 12 minutes until pale golden.
Title: Spicy Chocolate Jalapeno Cake
Ingredients:
- 1 chocolate chips
- 1 1/4 sugar
- 3/4 butter
- 1 vanilla extract
- 3 eggs
- 2 all-purpose flour
- 1 ground cinnamon
- 2 baking soda
- 1/2 baking powder
- 1 salt
- 1 -2 milk
- 3 - 3 1/4 powdered sugar
- 1/3 milk
- 1/2 butter
- 2 vanilla extract
- 3 cocoa powder
- 1/4 salt
- 1 1/2
Instructions:
1. Preheat oven to 350°F Grease two 9 inch round baking pan.
2. Beat sugar, butter and vanilla in large mixer bowl. Add eggs, beat for a minute. Beat in the melted chocolate. Combine flour, cinnamon, baking soda and salt, then beat into chocolate mixture alternatively with the milk. Stir in jalapenos and pour into pans.
3. Bake for 30-35 minutes, or until a wooden pick inserted in the middle comes out clean. Cool in pans for for 20 minutes, then invert into wire racks to cool completely.
4. For the frosting, beat sugar, milk, butter, cocoa, vanilla and salt in a small bowl until mixture is smooth. Frost the cake and decorate the side with almonds.
Title: Spice of Life Vegan Cupcakes
Ingredients:
- 1 soymilk
- 1 apple cider vinegar
- 1 1/4 all-purpose flour
- 2 cornstarch
- 3/4 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/3 canola oil
- 3/4 granulated sugar
- 1 pumpkin pie spice
- 2 vanilla extract
- 1/4
Instructions:
1. Preheat your oven to 350 and line a cupcake pan, this recipe makes 1 dozen cupcakes. Whisk the soy milk and apple cider vinegar and allow it to curdle, this only takes a few minutes. Beat together soy milk mixture, oil, sugar, vanilla, and almond. Sift in flour, cornstarch, baking powder, baking soda, pie spice and salt and mix until no large lumps remain.
2. Fill cupcake liners about 2/3 full and bake for 20-22 minutes. Transfer to a rack and allow to cool completely before frosting.
Title: Rudolph Cupcakes
Ingredients:
- 1 butter
- 1/4 powdered sugar
- 4 brewed coffee
- 5 -6 vanilla
- 1/2 salt
- 1
- 24
Instructions:
1. Preheat oven to 350 degrees and line 24 (2 1/2 inch) muffin pan cups with liners.
2. Prepare cake mix according to package directions, and spoon batter into prepared muffin cups.
3. Bake for 15-20 minutes or until toothpicks inserted in centers come out clean.
4. Cool in pans on wire racks for 10 minutes, then remove from pans and cool on racks completely.
5. Beat butter in large bowl with electric mixer at medium speed until creamy.
6. Gradually add powdered sugar, and 4 tablespoons strong brewed coffee and beat until smooth.
7. Add melted chocolate, vanilla, and salt; beat until well blended.
8. Add remaining coffee 1 tablespoon at a time, until frosting is of desired spreading consistency.
9. Frost cooled cupcakes with frosting.
10. Stick 2 broken pretzel pieces in cupcake standing up, for antlers.
11. Give all the Rudolphs a red m&m nose and 2 m&m's that are the same color, for eyes. (Could also use skittles for this if you like).
Title: Marzipan Christmas Cookies
Ingredients:
- 2 3/4 flour
- 1/4 salt
- 1 brown sugar
- 8 almond paste
- 1 cardamom
- 1 butter
- 1/2 sugar
- 1 baking soda
- 1/4 sour cream
- 1/4
- 2
- 1
Instructions:
1. Sift flour with cardamom, baking soda, and salt.
2. Soften butter. With electric mixer at medium speed, beat butter, brown sugar, and sour cream until light and fluffy.
3. At low speed, beat in flour. Remove from mixer and stir in nuts.
4. Divide dough in half. Shape each half into a roll about 1-1/2" in diameter. Wrap in plastic wrap and refrigerate overnight.
5. Preheat oven to 350. Cut rolls into 1/4" slices and place on ungreased cookie sheets.
6. Beat egg whites slightly with electric mixer. Crumble almond paste into egg whites, beating until added. Add sugar two tablespoons at a time, beating until well blended. Place mixture in a pastry bag with a #2 star tip and pipe a circle around the edge of each cookie (to form a wreath shape).
7. Bake 12-15 minutes, or until light brown.
8. When cooled, fill center of wreaths with cherry preserves.
Title: Pie Crust
Ingredients:
- 2 1/2 all-purpose flour
- 1/4 salt
- 2 sugar
- 10 butter
- 6 vegetable shortening
- 6
Instructions:
1. All of the ingredients should be cold. Place of flour salt and sugar in a bowl. Cut in the butter and shortening with the pastry blender or two knives until pea sized pieces are formed. At the icewater a teaspoon at a time and mix just until the dough holds together. The dough should not be sticky. Divide the dough into two equal portions. Shape each into a ball and flatten slightly. Wrap in plastic or wax paper refrigerate for at least an hour.
2. your done!
Title: Agios Fanourios Cake - Fanouropita (Spiced Raisin Cake No Eggs)
Ingredients:
- 1 sugar
- 1 1/2 golden raisin
- 1 walnuts
- 1 1/2 ground cloves
- 1 cinnamon
- 1/2 flour
- 1 - 1 1/2 baking powder
- 4 cognac
- 4 orange
- 1/4
Instructions:
1. Preheat the oven to 170 degrees.
2. Hidrate the raisins in water or cognac (heat water/cognac and soak the raisins til they are tender).
3. Butter and flour a 10-11 inches round cake pan or use silicon lining.
4. Mix the oil and the sugar in a bowl. With a mixer/electric blender beat it for 3-4 minutes.
5. Add the orange juice and beat for 1 more minute.
6. Add to the liquid mix the raisins, walnuts, ground clove, cinnamon, orange peel, cognac.
7. Add to the preparation the flour previously mixed with the baking powder and mix making sure there are no lumps.
8. Pour mixture in baking pan and place in oven for 55 / 60 minutes in 170 degrees.
9. Check if the cake is ready with a toothpick in the middle of the cake. Should come out clean.
Title: My Mom's Sour Cream Cookies
Ingredients:
- 1/4 shortening
- 1/4 butter
- 1 egg
- 1 vanilla
- 2 2/3 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 ground nutmeg
- 1/2 sour cream
- sugar
Instructions:
1. Heat oven to 425°F.
2. Mix shortening, margarine, sugar, egg and vanilla.
3. Stir in remaining ingredients except sugar.
4. Divide dough into 3 equal parts.
5. Roll each part 1/4-inch thick on a lightly floured cloth-covered board.
6. Cut with a 2-inch cookie cutter; sprinkle with sugar.
7. Place on ungreased cookie sheet.
8. Bake until no imprint remains when lightly touched, about 6- 8 minutes.
Title: No Bake Cafeteria Peanut Butter Bars
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1 vanilla extract
- 2 peanut butter
- 2 1/2 confectioners' sugar
- 2
Instructions:
1. Place all ingredients except the chocolate chips in a large microwave safe bowl.
2. Microwave until butter and peanut butter are melted, one to two minutes (time will vary by microwave).
3. Remove from microwave and use a large spoon to stir all of the ingredients together until they form a ball of dough that leaves the side of the bowl.
4. Pat into a 9x13 pan.
5. Pour chocolate chips into another microwave safe bowl and microwave at 30 second intervals, stirring after each, until completely melted. Spoon over top of peanut butter mixture and spread evenly.
6. Allow to cool completely at room temperature until chocolate hardens again or place in the refrigerator for faster hardening.
7. Cut into squares and serve to some awfully happy people!
Title: One Pie Mincemeat
Ingredients:
- 1/2 beef
- 1 apple
- 1/2 raisins
- 1/2 currants
- 1/4 butter
- 1 molasses
- 1 cider
- 1 sugar
- 1 cinnamon
- 1/2 clove
- 1/2 nutmeg
- 1/8 mace
- 1 salt
- 2 brandy
- 2
Instructions:
1. Cut the beef into chunks, cover with water and simmer until done, 15 to 20 minutes. Remove meat, reserving liquid. Chop meat to make approximately 1 cup.
2. Combine remaining ingredients except barberry jelly and brandy in a pot on the stove. Add about 1 cup of the reserved pot liquor to moisten it.
3. Simmer for 1 hour, adding more liquid if it seems too dry.
4. Add the barberry jelly, the brandy and the chopped meat. Simmer 15 minuted longer.
5. Use to fill pie, tarts or in other recipes as desired.
Title: Healthier Apple Crisp
Ingredients:
- 6 apples
- 1 cinnamon
- 1/2 lemon
- 3 cornstarch
- 1/4 sugar
- 1 1/2 quick oats
- 1 vanilla
- 1/2 whole wheat flour
- 1/2 light brown sugar
- 1/4 baking powder
- 1/4 baking soda
- 1 cinnamon
- 1/4 butter
- 1/4 applesauce
Instructions:
1. Preheat oven to 350.
2. Spray a 9 x 13 glass baking dish with cooking spray.
3. Combine first five ingredients in a large mixing bowl.
4. Pour filling into prepared baking dish.
5. Mix together remaining dry ingredients.
6. In a separate bowl, combine remaining wet topping ingredients.
7. Slowly fold wet ingredients into dry.
8. Pour topping over filling.
9. Bake at 350 degrees for 45 minutes.
Title: Marzipan Stuffed Dates
Ingredients:
- 24 dates
- 6 marzipan
- 24 rose water
- walnut halves
Instructions:
1. Make a horizontal slit in each date (do not cut all the way through) and remove the pits.
2. Knead marzipan with a few drops of rosewater or orange blossom water, if using.
3. Stuff each date with marzipan, and top with a walnut half.
4. Store in an airtight container in the refrigerator for up to 2 weeks.
Title: Buko Pandan
Ingredients:
- 4 coconut meat
- 1/2 pandan extract
- 2 milk
- 1 sweetened condensed milk
- 1 unflavored gelatin
- 2 water
- 3 pandan extract
- 1 - 1 1/2 sugar
- 5
- 1/2
Instructions:
1. dissolve gelatin and sugar in 1 1/2 cup water, and bring to boil.
2. add the remaining 1 1/2 cup water.
3. remove from heat and stir in the pandan essence and food color.
4. transfer into a flat container and refrigerate until firm (about 2-3 hours).
5. cut the gelatin into 1 inch cubes.
6. in a large bowl, whisk together all-purpose cream, milk and sweetened condensed milk.
7. stir in pandan essence.
8. drain off all the liquid from the buko meat before adding to the cream mixture.
9. gently mix in the gelatin.
10. serve chilled.
Title: Cinnamon Date Biscotti 2007
Ingredients:
- 4 all-purpose flour
- 1 1/2 cinnamon
- 1 baking soda
- 1/2 salt
- 1 walnuts
- 1 dates
- 4 eggs
- 1 canola oil
- 1 granulated sugar
- 1 brown sugar
- 1 egg
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl combine flour, spice, salt, soda, nuts, and dates.
3. In another bowl whisk the eggs with the oil, sugars, until dissolved.
4. Pour egg mixture over flour mixture and combine well with wooden spoon, then turn out onto a floured board and knead until blended.
5. Divide dough into 4 pieces and form each into a loaf about 10 inches long leaving four inches between each on a parchment lined sheet.
6. Beat last egg with a fork and brush over the tops of unbaked loaves. Sprinkle with coarse sugar if desired.
7. Bake 20 minutes to 25 minutes or until nice and golden brown.
8. Remove from oven and place parchment onto wire rack to cool.
9. Place cooled loaves on a cutting board and slice 1/2 thick.
10. Store when well cooled in a tight fitting tin.
11. Can place slices back on parchment and toast another 5 minutes on each side for a twice baked cookie. This is optional.
Title: Baked Apples With Caramel Oat Filling
Ingredients:
- 2 baking apples
- 1/3 granola cereal
- 1/4 brown sugar
- 1/4 cinnamon
- 1 salt
- 2 butter
- nutmeg
Instructions:
1. Before you get started, preheat that oven to 350 degrees.
2. Cut a good sized whole in the stem side of the apple and then use a spoon to scrape out the bottom and edges until there are no seeds left in the apple.
3. Mix up all your filling in a large bowl (every ingredient expect the butter and apples).
4. Stuff all the filling into the apples; they can hold a surprising amount of stuffing.
5. Set the stuffed apples in a baking dish with about a cup of water. Also add a teaspoon (about) of butter on top of each apple. DO NOT OMIT THE BUTTER.
6. Then bake them for 30 minutes.
7. Take them out of the oven and let them. After five minutes, you can slice into them. The butter will be melted in with the granola and brown sugar and the apple will be tender, but not mush. It’s really good stuff.