lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Fritters
Ingredients:
- 3 granny smith apples
- 3/4 plain flour
- 1 egg
- 2 brandy
- 2 lemon juice
- 1/2 sugar
- 1/2 milk
- 1 cinnamon
- 15 butter
- 1 salt
Instructions:
1. Peel and core apples. Cut into 1.5cm slices and sprinkle with sugar and lemon juice.
2. Sift flour and a pinch of salt in a bowl.
3. Add milk and egg yolk, beat until smooth.
4. Add brandy and melted butter, stand for 30 minutes.
5. Beat egg whites to stiff peaks and fold into batter.
6. Coat apple slices with batter and deep fry in hot oil until golden brown.
7. Toss in cinnamon and sugar. Serve hot with icecream.
Title: Blueberry Little Cakes
Ingredients:
- 3/4 margarine
- 1 butter
- 6 icing sugar
- 1 1/2 all-purpose flour
- 1/2 fresh blueberries
- 1 lemons, zest of
- 2 icing sugar
Instructions:
1. Melt margarine in large saucepan.
2. Add next 6 six ingredients.
3. Stir until just combined.
4. Grease muffin tins with cooking spray.
5. Fill cups 2/3 full with batter.
6. Bake in 375 degree F (190 degree C) oven for about 25 minutes until wooden toothpick inserted into centre of cake comes out clean.
7. Let stand in pan for 10 minutes before removing to wire rack to cool.
8. Dust with icing sugar (optional).
Title: Lemony Delicious Lemon Curd & Yogurt Fruit Dip
Ingredients:
- 8 lemon yogurt
- 2 -3 fresh lemon juice
- 1 strawberry
Instructions:
1. Whisk together first three ingredients and refrigerate.
2. Serve with fruit, and top with a dollop of fresh whipped cream, finely grated lemon zest, candied ginger, or a sprig of mint, as desired.
Title: Pretty Plum Cake
Ingredients:
- 8 -12 plums
- 1/2 brown sugar
- 2 all-purpose flour
- 1 cinnamon
- 1/4 butter
- 3/4 granulated sugar
- 1/2 butter
- 2 eggs
- 1 vanilla
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/2 milk
- 3/4 icing sugar
- 1 milk
- 1/2
Instructions:
1. Topping:.
2. Stir together sugar,flour,cinnamon.
3. With pastry blender, cut in butter until mixture is crumbly.
4. Set aside.
5. Cake:
6. Using electric mixer, beat sugar and butter until fluffy.
7. Beat in eggs one at a time, beating well after each addition.
8. Add vanilla.
9. In separate bowl, sift flour, baking powder, salt.
10. Add flour mixture to butter mixture alternately with milk.
11. Pour into lightly buttered 9" springform pan.
12. Arrange plums cut side up on top of batter; sprinkle with topping.
13. Bake in 350 F oven about 1 hour; test for doneness.
14. Cool in pan on rack, 10 minutes.
15. Glaze:.
16. Stir together icing sugar, milk, and almond extract until smooth.
17. Drizzle glaze over warm cake.
18. Run a knife around edge of pan, release sides of pan.
Title: Crazy Cake Mix in a Jar
Ingredients:
- 2 flour
- 2/3 cocoa powder
- 3/4 salt
- 1 1/2 baking powder
- 1 1/3 sugar
Instructions:
1. Layer ingredients in jar in order given in a 1 quart canning jar.
2. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer the ingredients to make all ingredients fit neatly.
3. Use scissors to cut a 9 inch-diameter circle from fabric of your choice.
4. Center fabric circle over lid and secure with a rubber band.
5. Tie on a raffia or ribbon bow to cover the rubber band.
6. Attach a card with the following directions: Crazy Cake 3/4 cup Vegetable Oil, 2 tsp Vinegar, 1 tsp Vanilla and 2 cups Water.
7. Stir cake ingredients together using a wire whisk or fork, making certain that all ingredients are completely mixed together.
8. Bake at 350 degrees F for 35 minutes.
9. Frost as desired or serve sprinkled with powdered sugar, with fresh fruit on the side.
Title: Triple D Fudge Cake
Ingredients:
- 4 sugar
- 1 3/4 water
- 1/2 flour
- 1 2/3 baking soda
- 1 salt
- 1/4 butter
- 1/2 eggs
- 3 milk
- 3/4 vanilla
- 1 heavy cream
- 2 salt
- 400 corn syrup
- 1/8
Instructions:
1. Cake.
2. PREHEAT oven to 350°F Microwave chocolate, 1/2 cup of the sugar and the water in large bowl on HIGH 2 minute or until chocolate is almost melted, stirring after 1 minute
3. Stir until chocolate is completely melted. Cool to lukewarm.
4. MIX flour, baking soda and salt; set aside.
5. Beat butter and remaining 1-1/4 cups sugar in large bowl with electric mixer on medium speed until light and fluffy.
6. Add eggs, 1 at a time, beating well after each addition.
7. Add flour mixture alternately with the milk, beating until well blended after each addition. Add chocolate mixture and vanilla; mix well.
8. Pour into 2 greased and floured 9-inch round cake pans.BAKE 30 to 35 minute or until toothpick inserted in centers comes out clean.
9. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
10. Ganache:.
11. Bring cream to a boil. Add in corn syrup and salt. Turn off heat, add chocolate in and stir till melted and smooth.
12. Let cool till its the right consistency to frost.
13. Take half the ganache and whip it till it turns light and thick.
14. Place one cake layer down. Top with whipped ganache (save some ganache, dont use all of it). Top with 2nd cake layer and crumb coat the whole cake with a thin layer of whipped ganache. Place in fridge to set.
15. After it is set, pour the other half of the ganache (unwhipped ganache) over the cake and let set inthe fridge.
16. I suggest you remove the cake from the fridge about 30 minutes before serving or you are going to have a hard time cutting it and eating it.
Title: Delicious Orange Kiss Me Cake
Ingredients:
- 2 granulated sugar
- 3/4 baking soda
- 1 salt
- 1 butter
- 1/2 milk
- 6 eggs
- 1/2 raisins
- 2 walnuts
- 1 granulated sugar
- 1/2 walnuts
- 1/3 cinnamon
- 1/4
- 1
Instructions:
1. Grease and flour 7 x 11-inch pan. Set oven to 350* F.
2. Sift together flour, sugar, soda and salt. Add softened butter, milk and 1/2 cup orange juice concentrate. (Reserve rest of orange juice for cake glaze.).
3. Beat with electric mixer until well mixed, approximately 2 minutes. Add unbeaten eggs, beat 2 minutes. Fold in raisins and chopped walnuts with a spatula or large spoon.
4. Turn into well-greased and lightly floured 7 x 11" pan. Bake for 30 to 35 minutes or until cake test done. (Bake for 25 to 30 minutes if using round layer pans.).
5. Orange-Nut Topping: Drizzle rest of orange juice concentrate over cake while still warm. Combine sugar, cinnamon and walnuts; sprinkle over cake.
Title: Chocolate Cake Icing
Ingredients:
- 56 boiling water
- 120 sugar
- 220
Instructions:
1. Place chocolate in a saucepan with the boiling water.
2. Heat on stove for a few minutes, stirring constantly.
3. Remove from stove and stir in sugar, until perfectly smooth.
Title: S'more Parfaits
Ingredients:
- 2 low-fat milk
- 1 instant chocolate pudding mix
- 2 graham crackers
- 1 miniature marshmallow
- 4
Instructions:
1. In a bowl, whisk milk and pudding mix for 2 minutes.
2. Spoon 3 tbls of pudding mix into bottom of each of 4 parfait glasses.
3. Layer each glass with 1/4 c cracker crumbs, then another 3 tbls. pudding, 1/4 c marshmallows and 1 tbls. chocolate chips.
4. Top glass with remaining pudding and the crumbs.
5. Refrigerate for 1 hour minimum before serving.
Title: Valentine Rich Rolled Cookies
Ingredients:
- 1 butter
- 2/3 sugar
- 1 egg
- 2 1/2 flour
- 1/2 salt
- 1 vanilla
- 1 confectioners' sugar
- 1 salt
- 1/4 water
- 2 confectioners' sugar
- 3 fresh lemon juice
Instructions:
1. Cream butter and sugar.
2. Beat in egg and flavoring.
3. Combine and add flour and salt.
4. Chill dough 3-4 hours.
5. Preheat oven to 350°F.
6. Roll thinly and cut.
7. Bake 5-7 minutes, (this is because I roll them very thin,you might want to cook them longer if you don't roll them thin -- see other peoples notes).
8. Ice with either Almond or Royal Icing.
9. The Almond Icing is a thin icing that you can "paint" on the cookies. I actually use paint brushes, and have fun coloring the icing.
10. The Royal Icing dries hard. It can be used to "glue" tails back on kittens (cookies) and trunks on elephants. It also holds the cookies together better for shipping. I use a small metal spatula for spreading this, and use a lot of sprinkles and other adornments with this icing.
11. The amounts of sugar and liquid are flexible to your own preferred consistency.
Title: Pumpkin Cake Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 pumpkin
- 1 lemon juice
- 3/4 flour
- 1 baking powder
- 2 cinnamon
- 1 ginger
- 1/2 nutmeg
- 1/2 salt
- 1 walnuts
- 1 1/3 powdered sugar
- 1 cream cheese
- 5 1/3 butter
- 1/2 vanilla
Instructions:
1. Beat eggs at high speed for 5 minutes.
2. Gradually beat in sugar.
3. Stir in pumpkin and lemon juice.
4. Stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt.
5. Fold into pumpkin mixture. Spread on greased and floured 15x10" pan. (Usually use Baker's Spray).
6. Top with walnuts. Press lightly into batter.
7. Bake at 375 degrees for 15 minutes.
8. Combine all filling ingredients and beat until smooth.
9. Immediately turn out onto a dishtowel that has been sprinkled with powdered sugar. (Line-up one short side of cake with edge of towel for easier rolling). Starting at this end, roll towel and cake together; cool, unroll.
10. Spread filling over cake, roll again and chill.
Title: Peanut Butter Tassies
Ingredients:
- 1/2 butter
- 1/2 creamy peanut butter
- 1/2 granulated sugar
- 1/2 light brown sugar
- 1 egg
- 48 vanilla
- 1/2 flour
- 1 1/4 salt
- 1/2 baking soda
- 3/4
Instructions:
1. cream butter and peanut butter -- add sugar, gradually, beating till light and fluffy -- add egg and vanilla.beating well.combine flour, baking soda and salt.and add to creamed mixture.mix well.chill at least 1 hour.
2. shape dough into 48 1 " balls --
3. place in lightly sprayed miniature muffin tins --
4. shaping dough into a shelll --
5. bake at 350* for 12 minutes.
6. dough will rise during baking.remove from oven and immediately press a peanut butter cup evenly into each hot crust --
7. cool completely before removing from pan.
8. these cookies can be frozen.
Title: Tea Tassies
Ingredients:
- 1/2 margarine
- 1 flour
- 3 cream cheese
- 1 egg
- 1 butter
- 2/3 brown sugar
- 1 vanilla extract
- 2/3 pecans
Instructions:
1. Pastry:
2. Mix and chill in refrigerator 1 hour. Line small muffin tins(roll into balls and put in muffin tins and spread).
3. Filling:
4. Mix well and pour into tassie pastry shells.
5. Bake at 325 degrees about 30 minutes. Remove from tins while slightly warm.
Title: Molten Dark Chocolate Cakes
Ingredients:
- 7 bittersweet chocolate
- 8 unsalted butter
- 1/2 flour
- 2 salt
- 2 instant espresso powder
- 2 eggs
- 1/4 heavy cream
- 1 vanilla
- 1/2 powdered sugar
Instructions:
1. Preheat ober to 450 degrees.
2. Butter 6 3/4 cup ramekins.
3. Place chocolate and butter in a saucepan over lowest heat setting and cook, stirring constantly with a flexible spatula, until melted and smooth.
4. Remove from heat, pour into a bowl and let cool slightly.
5. In a small bowl, mix flour, salt and espresso powder together with a fork.
6. In a large bowl, using a wire wisk, beat eggs, yolks, cream and vanilla.
7. Whisk in powered sugar, just until combined.
8. Fold chocolate mixture into egg mixture, then stir in flour mixture, just until combined (you shouldn't see any traces of flour, but try not to mix more than necessary).
9. Use a spoon to divide chocolate mixture among ramekins.
10. Place ramekins on a baking sheet and bake for 10 minutes.
11. Remove and let stand for 1 minute.
12. Run a knife around inside edge of each ramekin and invert cakes onto plates.
13. Serve hot, with a dusting of powdered sugar, if desired.
Title: Coffee Gelatin
Ingredients:
- 3 strong black coffee
- 2 unflavored gelatin
- 1/2 sugar
- 1/2 half-and-half
Instructions:
1. Place the 1 cup cold coffee in a medium bowl; sprinkle the gelatin over the coffee and let stand for 1 minute.
2. Add the hot coffee, sugar, and half-and-half; stir until well combined.
3. Pour into a 1 quart gelatin mold, large serving bowl, or individual parfait glasses or glass coffee cups.
4. Cover, and chill until firm.
5. Top with whipped cream and a sprinkle of ground cinnamon or shaved chocolate.
Title: Pecan Fingers
Ingredients:
- 1 Bisquick
- 1/4 butter
- 1/4 pecans
- 1 granulated sugar
- 1/2 vanilla
- 3 boiling water
- 1/2 granulated sugar
Instructions:
1. Peheat oven to 375*.
2. Combine Bisquick, butter, pecans sugar & vanilla in a medium size mixing bowl.
3. Add water & stir vigorously with a fork until dough forms a ball & cleans the bowl.
4. Shape dough into 24- 2 !/2" long fingers.
5. Place on ungreased cookie sheet.
6. Bake 10-12 minutes at 375*.
7. While still warm roll each finger in granulated sugar.
8. Makes 2 dozen cookies.
Title: Nutella Pear Panini
Ingredients:
- 2 pear
- 1 butter
- 2
Instructions:
1. Spread one side of each slice of bread with butter and the other side with Nutella. Top with pear slices. Depending on the size of your bread, you may only need half the pear.
2. Cook in sandwich press or in a skillet with another heavy skillet or foil-wrapped brick as a weight. (Cook over medium heat. When first side is browned, flip over and cook the other side, weighting again.).
3. This would probably be equally good with bananas, and I've also thought a little cream cheese might work well with this.
Title: Red Velvet Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/2 baking soda
- 1 salt
- 1 buttermilk
- 1 white vinegar
- 1 vanilla extract
- 2 eggs
- 2 cocoa powder
- 1 unsalted butter
- 12 granulated sugar
- 1 1/2
Instructions:
1. Adjust oven rack to middle position and heat oven to 350 degrees.
2. Grease and flour two 9-inch cake pans.
3. Whisk flour, baking soda and salt in a medium bowl.
4. Whisk the buttermilk, vinegar, vanilla and eggs in a large measuring cup.
5. Mix cocoa and food coloring in a small bowl until a smooth paste forms.
6. With an electric mixer on medium-high speed, beat butter and sugar until fluffy. Add the flour mixture and buttermilk mixture alternating, in two batches, beating after each addition until combined.
7. Add the cocoa mixture and beat on medium speed until completely incorporated.
8. Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool cake in pans 10 minutes, then turn onto rack to completely cool.
9. Frost when completely cooled. Can be refrigerated up to 3 days - if it lasts that long!
Title: Poinsettia Mini Fluted Cakes
Ingredients:
- 1 salt water
- chocolate
Instructions:
1. Preheat oven to 375°F Prepare cake mix according to directions on package. Grease and flour wells of mini bundt or fluted pans. Divide batter evenly into wells. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool cakes in pan five minutes. Move to rack and cool completely. Cakes can be wrapped individually and frozen for up to one month. Thaw completely before decorating.
2. To decorate, microwave pink or red taffy or chews on high for five seconds; knead until smooth. If necessary, microwave for additional five second increments until softened.
3. Sprinkle surface of candy with red or pink crystal sugar and roll out candy to form a thin ribbon, evenly coating the candy with sugar.
4. For each poinsettia blossom, cut out six 2 1/2" petals and six 1 1/2" petals. Arrange first layer of larger petals over top of cake, securing with melted chocolate or frosting. Arrange the smaller petals, slightly offset over first layer.
5. Fill center of blossom with miniature yellow candies. Do not refrigerate or freeze after decorating or the candy decoration will become sticky.
Title: Cranberry and Almond Biscotti With White Chocolate Drizzle
Ingredients:
- 2 1/2 flour
- 1 baking powder
- 1/2 salt
- 1 1/4 sugar
- 1/2 butter
- 2 eggs
- 1 1/2 dried cranberries
- 1 1/2 white chocolate
- 1/2 - 3/4
- 1
- 8
Instructions:
1. Set oven to 350 degrees.
2. Line a baking sheet with parchment paper.
3. In a bowl whisk together flour with baking powder and salt.
4. Using an electric mixer beat the butter, sugar and eggs with extract until well blended (about 4 minutes).
5. Add in the flour mixture, then the cranberries and almonds; mix well to combine.
6. Divide the dough in half.
7. With floured hands shape the dough in about 9 x 2-inch logs.
8. Transfer the logs to prepared baking sheet, spacing evenly.
9. In a small bowl whisk the egg white until foamy, the brush the egg white on top and sides of each log.
10. Bake the logs until golden brown, about 35 minutes (the logs will spread when baked).
11. Cool completely in the baking pan (leave the oven heat on to 350 degrees).
12. Transfer the logs to a work surface.
13. Shake out any crumbs from the parchment paper, then place back on the baking sheet with clean-side facing upwards.
14. Using a serrated knife, sliced the logs on diagonal about 1/2 - 3/4-inches.
15. Arrange the sliced biscotti cut side down on the same baking sheet.
16. Bake for 10 minutes; turn the biscotti over and bake for another 5 minutes, just until beginning to lightly brown.
17. Transfer biscotti to a rack to cool.
18. For the glaze: stir the white chocolate in a double boiler over simmering water until smooth.
19. Remove from over the water.
20. Using a fork, drizzle chocolate over biscotti.
21. Let stand until chocolate sets (about 30 minutes).
Title: Almost Guilt Free, Marshmallow Creme
Ingredients:
- 2 cream of tartar
- 1 vanilla extract
- 1/4 powdered sugar
- 2 liquid stevia
- 1/2
- 1
Instructions:
1. Have eggs at room temperature or use the powdered egg whites. Put into stand mixer and start blending at med/high speed. Once starting to froth, add the remainder of ingredients and mix until it forms the fluffy consistency desired. Serve immediately or can be made ahead of time and stored in fridge.
2. If desire to make it vegan, substitute gelatin for the eggs.
Title: Spiced Apple and Cheese Strudels
Ingredients:
- 16 phyllo pastry
- 60 butter
- 2 butter
- 20 granny smith apples
- 4 sultanas
- 90 cinnamon
- 1 ground cloves
- 1/4 brown sugar
- 1 cream cheese
- 250 caster sugar
- 55 lemon rind
- 1 brown sugar
- 70 butter
- 50
- 60
Instructions:
1. To make the apple filling, melt butter in a frying pan over high heat. Add apples, sultanas, cinnamon, cloves and brown sugar, and cook tossing occasionally for 5 minutes and set aside to cool.
2. Preheat oven to 180°C Use an electric mixer to beat cream cheese, caster sugar and lemon rind until well combined.
3. Line an oven tray with baking paper.
4. Place phyllo pastry on a work surface. Cover with a clean damp tea towel to prevent drying out. Brush a sheet with a little butter, top with second sheet. Fold in half. Top with one eighth of apple mixture and cream cheese mixture. Fold in sides and roll to enclose filling. Brush with extra butter and sprinkle with a little of the flaked almonds.Place on tray. Repeat with remaining phyllo, butter, apple, cream cheese mixture and almonds.
5. Bake for 20 minutes or until golden and cooked through. Remove from oven and set aside to cool slightly.
6. To make butterscotch sauce; combine sugar, butter and cream in a saucepan and cook over medium heat for 5 minutes until butter melts and sugar is dissolved.
7. Place strudels on a serving plate, drizzle with sauce and serve with cream or ice cream.
Title: Ginger Drop Cookies
Ingredients:
- 10 butter
- 1 sugar
- 1 molasses
- 2 eggs
- 4 1/4 flour
- 1 ginger
- 2 baking soda
- 1 salt
- 1 cinnamon
- 1/4 nutmeg
- 1/4 clove
Instructions:
1. In a large bowl of an electric mixer, cream butter, sugar and molasses. Beat in eggs one at a time. Beat in remaining ingredients but don't over mix.
2. Refrigerate dough, covered, for one hour.
3. Preheat oven to 400-degrees F.
4. Line baking sheets with parchment paper or wax paper.
5. Form dough into 1 1/2 inch balls.
6. Arrange balls on prepared cookie sheets, spacing one inch apart. Flatten cookies with a floured fork.
7. Bake for 8-10 minutes or until done and firm to touch.
8. Let cool on cooling rack before serving.
Title: Butterscotch Cake ( the Best You'll Ever Make)
Ingredients:
- 1 instant butterscotch pudding mix
- 1 coffee
- 1 eggs
- 1/2 vanilla
- 3/4
- 4
- 1
Instructions:
1. Mix all ingredients.
2. Pour into a greased and floured bunch pan.
3. Bake 50-55 minutes at 350°F.
Title: Crispy Chocolate Log
Ingredients:
- 1 large marshmallows
- 1/4 butter
- 1/4 margarine
- 5 1/2 peanut butter
- 1 1/3 chocolate chips
- 3/4
Instructions:
1. Line a 15x10 pan with waxed paper.
2. Grease the paper and set aside.
3. In large saucepan, melt marshmallows, butter and peanut butter.
4. Stir in cereal until well-coated.
5. Spreae into prepared pan.
6. Melt chocolate and butterscotch chips together, spread over cereal mixture to within 1" of edges.
7. Roll up jelly-roll style, starting with a short end, peeling waxed paper away while rolling.
8. Place seam side down on a serving plate.
9. Refrigerate for 1 hour or til set.
10. Cut into 1" slices.
Title: Classic Cupcakes
Ingredients:
- 1 1/4 flour
- 2 baking powder
- 1/8 salt
- 1/4 cream of tartar
- 1/2 milk
- 2 milk
- 1 1/4 vanilla extract
- 1/4 butter
- 2/3 sugar
- 2 eggs
Instructions:
1. Preheat oven to 400°. Using a standard-size 12 cup muffin tin, line the cups with paper liners or grease with butter.
2. Combine dry ingredients.
3. In another bowl, mix wet ingredients.
4. In another bowl, beat butter at high speed at high speed until soft. Add sugar and continue beating until mixture is well blended and fluffy. Then add eggs, beating until they are well blended.
5. Add half of the dry ingredients and half of the milk/vanilla mixture and mix at medium speed for approx 30 seconds. Add remain ingredients and beat until blended.
6. Drop batter into muffin tin cups with a large spoon until they are almost full. Just as you put the cupcakes in the oven, lower the temperature to 375°.
7. Bake for about 30 minutes or until a toothpick comes out clean. Cooling cupcakes in pan for 15 minutes. Remove them from tin, finish cooling them on a wire rack, and frost cupcakes. Makes 12 kids very happy.
Title: Alabama Mud Cake
Ingredients:
- 1 cherry pie filling
- 1 pecans
- 1 butter
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Spray 13 x 9-inch pan with cooking spray.
3. Spread pineapple and juice in bottom of pan.
4. Top with cherry pie filling.
5. Sprinkle cake mix evenly over the fruits.
6. Scatter chopped pecans and chocolate evenly over the top.
7. Spread butter slices evenly over the top.
8. Bake in preheated oven approximately 40 minutes or until an inserted toothpick comes out clean.
Title: WW2 War Cake
Ingredients:
- 1 brown sugar
- 1 water
- 1 raisins
- 2 margarine
- 1 cinnamon
- 1/2 clove
- 1 1/2 flour
- 1/2 salt
- 1/2 baking powder
- 1/2 baking soda
- 1/2 walnuts
Instructions:
1. Place the brown sugar, water, raisins.
2. oil, cinnamon, and cloves in a heavy-bottomed saucepan and bring to a boil.
3. Cook gently for 5 minutes, then remove from the heat and let cool until the mixture is comfortably warm to your finger.
4. While the mixture is cooling, preheat t he oven to 350F.
5. Grease and flour an 8x4-inch baking pan.
6. Sift together the flour, salt, baking powder, and baking soda.
7. Add them to the cooled sugar mixture, beating until no drifts of flour are visible and the batter is smooth.
8. Stir in the walnuts.
9. Spread evenly in the baking pan and bake for 25-30 minutes, or until a broomstraw inserted in the center of the cake comes out clean.
10. Let cool in the pan for 10 minutes, then turn onto a rack to cool completely.
11. Notes: For a good glaze, even if it is a 90's addition, save back a bit of the hot spiced water.
12. Mix with confectioner's sugar, a drop of vanilla, and a pinch salt. Glaze the cake while hot.
Title: Coco Pops Muffins
Ingredients:
- 2 self-raising flour
- 1/4 cocoa powder
- 1/2 caster sugar
- 2 butter
- 100 eggs
- 2 buttermilk
- 1 vanilla essence
- 1
Instructions:
1. Preheat oven to 180.C.
2. Grease 12 1/2 cup capacity muffins pans.
3. Sift flour and cocoa into a large bowl, add sugar & 1 3/4 cups coco pops, stir well to combine.
4. Combine butter, egg, buttermilk and vanilla in a jug and then add to dry ingredients, stir until just combined.
5. Spoon mixture evenly into prepared muffins pans and sprinkle tops with remaining coco pops.
6. Bake for 20 mins or until a skewer inserted comes out clean.