lumicero/recipes-ing2inst huggingface dataset:
Title: Cardamom Cane-Sugar Cutouts
Ingredients:
- 1 1/2 unsalted butter
- 1 turbinado sugar
- 2 all-purpose flour
- 4 ground cardamom
- 3 -4 cardamom seeds
- 1/2 salt
- 1 lemon zest
- 6 orange zest
- 3 unsalted butter
- 1 confectioners' sugar
- 3/4 salt
- 2 -3 pure vanilla extract
- lemon juice
Instructions:
1. In a medium bowl, combine butter and sugar; cream together until light and fluffy.
2. Beat in egg yolks.
3. Add flour, cardamom, salt and zest blend until dough comes is evenly mixed.
4. Adjust cardamom to taste.
5. Divide dough in four balls on sheets of plastic wrap, and flatten each into a disk.
6. Wrap tightly, and chill for at least 1 hour or overnight.
7. Preheat oven to 350 degrees and line baking sheets with parchment paper or butter them.
8. Take 1 ball of dough from refrigerator. (Keep remaining dough chilled.).
9. On a lightly floured surface with a lightly floured rolling pin, roll dough out to 1/8- to 1/4-inch thickness.
10. Cut into shapes and place on prepared baking sheets.
11. Bake until bottoms just begin to brown, 8 to 10 minutes.
12. Transfer to wire rack to cool completely.
13. Continue to roll, cut and bake remaining dough.
14. For the icing, combine butter, sugar, salt and vanilla in a mixing bowl.
15. Beat at low speed, gradually adding juice to reach desired consistency.
16. Decorate completely cooled cookies as desired.
Title: Pressure Cooker Banana Pudding
Ingredients:
- 1 banana
- 2 egg
- 1 sugar
- 3 half-and-half
- 1/2 sweetened condensed milk
- 1/4 sour cream
- 1/4 dark rum
- 1 1/2 pure vanilla extract
- 1/2 water
- 2
Instructions:
1. Have four 6 oz souffle dishes on hand.
2. Puree the banana in a food processor or blender.
3. Add half and half, condensed milk, sour cream, rum and vanilla and mix well.
4. Strain mix through a fine strainer.
5. Transfer to souffle dishes and cover tightly with aluminum foil Add 2 cups of water to bottom of pressure cooker.
6. Insert steamer basket and add souffle dishes.
7. The water should not reach the steamer.
8. Add the trivet, if necessary to keep the water from touching the dishes.
9. Close the pressure cooker and bring up to pressure.
10. Reduce heat to a very loow setting to stabilize pressure and cook for 12 minutes.
11. Release pressure immediately and remove souffle dishes.
12. Uncover immediately.
13. To store in the refrigerator, cool them, uncovered, to lukewarm.
14. cover and refrigerate for up to 2 days.
Title: Easy Chocolate-Chocolate Chip Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 hot water
- 3/4 sour cream
- 3/4 eggs
- 1 chocolate chips
- 4
- 12
- 1/2
Instructions:
1. Mix cake and pudding mixes, oil, water and sour cream.
2. Add eggs, mix again.
3. Fold in chocolate chips.
4. Grease bundt pan, pour nuts in bottom of pan and then pour batter over nuts.
5. Bake 1 hour 25 minutes at 325 degrees.
Title: Kissey - Face Cream Cheese Cookies
Ingredients:
- 1/2 butter
- 4 cream cheese
- 1 granulated sugar
- 1 1/4 all-purpose flour
- 1 egg
- 1 vanilla extract
- 24
Instructions:
1. Cream butter and cream cheese; gradually add sugar, beating until light and fluffy.
2. Add flour; beat well. Stir in egg and vanilla. Shape dough into 1-inch balls; place 2 inches apart a lightly greased (or I use parchment paper lined cookies sheets) cookie sheet.
3. Bake at 375 F for 8 minutes.
4. Remove the cookies from the oven and place one unwrapped Hershey kiss in the middle of each cookie.
5. Return to oven and bake 5 minutes. Cool 2-3 minutes on cookie sheets before removing to a wire rack to cool completely.
Title: Cookie Press Low Fat Butter Cookies
Ingredients:
- 1 1/2 artificial sweetener
- 1 Egg Beaters egg substitute
- 1/4 Egg Beaters egg substitute
- 1 all-purpose flour
- 3 3/4 salt
- 1/4 pure vanilla extract
- 1
Instructions:
1. Blend Smart Balance, Splenda and Egg Beaters until creamy.
2. Gradually add flour and salt.
3. Gently blend in vanilla.
4. Refrigerate 45 minutes to one hour.
5. Put dough in cookie press and press out cookies onto cookie sheet.
6. You can use other flavored extracts, lemon and almond are very good. At Christmas I use sprinkles and colored sugar to decorate.
7. Bake at 350° for 8 to 10 minutes.
Title: Hot Chocolate Cake
Ingredients:
- 2 butter
- 1 flour
- 1 salt
- 1/4 baking powder
- 1/2 cinnamon
- 1/2 cayenne pepper
- 1/4 bittersweet chocolate
- 1/4 unsalted butter
- 6 eggs
- 1/2 sugar
- 4 dark brown sugar
- 1/2 vanilla extract
- 1/3 bittersweet chocolate
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter one 9-inch round cake pan and line the bottom with parchment paper. Butter the parchment paper with 2 Tbl butter and dust the pan with 1 tablespoon cocoa.
3. In a medium bowl, sift together the flour, 1/4 cup cocoa, salt, baking powder, cinnamon, and cayenne and set aside.
4. In a double boiler over simmering water, melt 6 ounces chocolate and the butter. Set aside.
5. In a large bowl using an electric mixer set on medium high, beat the eggs and sugars until the mixture thickens and increases in volume--about 5 minutes. Reduce mixer speed to low, add the chocolate mixture and the vanilla, and beat until combined. Gradually add the flour mixture and beat until incorporated.
6. Pour batter into prepared pan. Bake on the middle shelf of the oven until cake springs back when lightly touched in the center--30 to 40 minutes.
7. Cool cake in the pan on a wire rack for 20 minutes. Invert the cake onto the wire rack, remove the parchment paper, and cool completely.
8. Transfer cake to a serving dish. Melt the remaining bittersweet chocolate and drizzle over the top of the cake.
Title: Crock Pot Maple-Sauced Pears
Ingredients:
- 6 pears
- 1/2 brown sugar
- 1/3 maple syrup
- 1 margarine
- 1 butter
- 1/8 orange zest
- 1 ground ginger
- 2 cornstarch
Instructions:
1. Peel pears.
2. Core pears from bottom, leaving stems attached.
3. Place pears upright in slow cooker.
4. Mix remaining ingredients except cornstarch and orange juice; pour over pears.
5. Cover and cook on high heat setting 2 to 2 1/2 hours or until tender.
6. Remove pears from cooker; place upright in serving dish or individual dessert dishes.
7. Mix cornstarch and orange juice; stir into sauce in cooker.
8. Cover and cook on high heat setting about 10 minutes or until sauce is thickened.
9. Spoon sauce over pears.
10. **Use 1/4 cup honey instead of the maple syrup for a change of pace.
Title: Taste the Clouds
Ingredients:
- 1/2 sour cream
- 1/2 honey
- 2/3 cream cheese
- 4
- 1/2
Instructions:
1. Mix half the blueberries into the sour cream.
2. Mix well, until the sour cream has changed color.
3. Layer into four glasses as follows:.
4. 1 tablespoon blueberry sour cream , 1 tablespoon cloudberries, 1 teaspoon honey, then, 1 tablespoon cream cheese, and finally 1 tablespoon fresh breadcrumbs. Continue layering until you have 2-3 layers and you have used up all the ingredients. Top off with cloudberries and honey.
Title: Gluten Free Mississippi Mud Pie
Ingredients:
- 3/4 granulated sugar
- 1 High-Protein, Gluten-Free Flour Blend
- 2 gluten free baking powder
- 1/4 xanthan gum
- 2 salt
- 1/4 milk
- 1 light brown sugar
- 1/2 boiling water
- 1/4
- 3/4
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees. Lightly grease an 8-inch square baking pan.
2. Mix together granulated sugar, gluten-free flour blend, 2 tablespoons cocoa, baking powder, xanthan gum and salt.
3. Stir in warm milk and oil. Spoon mixture into pan.
4. In a separate bowl, mix brown sugar and remaining ¼ cup cocoa together. Sprinkle mixture over batter in the pan. Slowly pour boiling water over the top.
5. Bake on middle rack of preheated oven for 30 to 35 minutes. Dessert is done when the cake portion feels somewhat firm to the touch.
Title: Bread Pudding With Orange Sauce
Ingredients:
- 6 raisins
- 3/4 eggs
- 3 sweetened condensed milk
- 1 hot water
- 2 1/2 butter
- 2 orange zest
- 1 vanilla extract
- 2 cinnamon
- 1 salt
- 1/4 granulated sugar
- 1 cornstarch
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F Grease a 9x9-inch baking dish.
2. Place bread and raisins in a large bowl.
3. Combine remaining ingredients in a separate bowl. Add to bread and raisin mixture. Stir well to combine. Pour into prepared dish.
4. Bake in preheated oven 40 minutes or until a knife inserted in center comes out clean.
5. SAUCE: Combine ingredients in a saucepan. Cook over medium heat and stir until thickened and bubbly. Serve over warm bread pudding.
Title: Cocoa Snowflakes
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
- 5 butter
- 6 cocoa powder
- 1 sugar
- 1 vanilla extract
- 2 extra-large eggs
- 1 powdered sugar
- 1/2
Instructions:
1. Sift flour, baking powder, and salt, set aside.
2. In a small heavy saucepan, melt butter over low heat, add cocoa powder, blend until smooth.
3. Remove pan from heat, stir in sugar until combined (mixture will be dark brown at this point).
4. Transfer to mixing bowl, add vanilla, then eggs one at a time, stirring well after each addition.
5. Add flour mixture, then nuts if desired, mix well.
6. Cover dough, chill (at least 2 hours in refrigerator). Dough will still be sticky.
7. Preheat oven to 400 degrees.
8. Roll dough into 3/4 inch balls, roll each ball in powdered sugar.
9. Place onto greased cookie sheet, 2 inches apart.
10. Bake at 400 degrees for 8 minutes, let cool a minute before removing from pan. Store in airtight container.
11. Texture should be soft and chewy, cook a minute longer if you would prefer a crispier cookie (make sure bottoms do not burn).
Title: Holiday Triple Deckers
Ingredients:
- 1 light corn syrup
- 1 light brown sugar
- 2 creamy peanut butter
- 2 butter
- 2 instant vanilla pudding
- 1 milk
- 4 powdered sugar
- 4 butter
- 4
- 8
- 1/2 - 1
Instructions:
1. Mix and melt corn syrup, brown sugar, and peanut butter in saucepan.
2. Add cereals and mix well.
3. Spread in 2 greased 9 x 13 pans.
4. Pat smooth and let cool.
5. Combine softened butter, pudding and milk in food processor or mixer.
6. Add powdered sugar and mix well.
7. Spread over first layer.
8. Melt chocolate squares with butter, stir.
9. Cool and spread over pudding layer.
10. Refrigerate and cut into squares.
Title: Delicious Nut Cake
Ingredients:
- 2 cake flour
- 2 baking powder
- 1/4 salt
- 4 butter
- 1 sugar
- 1 egg
- 1 walnuts
- 3/4 milk
- 1 vanilla extract
Instructions:
1. Sift flour and baking powder together.
2. Cream the butter thoroughly. Add sugar gradually, continuing to cream until light and fluffy.
3. Add egg and beat thoroughly.
4. Add nuts. Stir in dry ingredients alternatively with milk, to which vanilla extract has been added, small amounts at a time.
5. Beat after each addition until smooth. Pour into greased square pan (8"x8") and bake at 180C for 50 minutes.
6. OR:
7. Bake in a greased loaf pan at 180C for 1 1/4 hours.
8. Spread with honey-nougat icing.
Title: Two Coloured Coconut Barfi
Ingredients:
- 2 milk
- 3 cardamom powder
- 1/2 milk
- 1 saffron
- 1 sugar
- 1/2
- 400
- 3
Instructions:
1. In a heavy bottomed vessel, cook milk, cream and grated coconut.
2. Stir once the mixture begins to thicken.
3. Add sugar.
4. Reduce flame and keep stirring till the mixture becomes thick and leaves the sides of the vessel.
5. Remove the vessel from heat.
6. Divide the mixture into 2 equal parts.
7. To one part add few drops of green food colouring and half of the cardamom powder.
8. Mix well.
9. Lightly grease a deep metal plate.
10. Place the green mixture in this.
11. Spread evenly.
12. Now place the vessel containing the remaining portion on medium flame.
13. Add in saffron milk.
14. Stir to get a nice yellow colour.
15. While stirring, add the remaining cardamom powder.
16. Spread this on the green layer in the plate.
17. Make the mixture even and smooth with the back of a spoon.
18. Spread 1 or 2 edible silver foil papers on top to add to its beauty.
19. Once well set, cut into squares or diamond shapes.
Title: Mascarpone-filled Figs or Apricots With Amaretto
Ingredients:
- 3 mascarpone cheese
- 2 cream cheese
- 1 sour cream
- 6 confectioners' sugar
- 2 fresh figs
- 1/8 pine nuts
- 1 1/2 ground cinnamon
- Amaretto
- brandy
Instructions:
1. Blend mascarpone, sour cream and confectioners’ sugar in food processor until smooth.
2. Cut deep slit in each fig; squeeze gently to open; spoon cheese mixture into each fig or mound on each apricot half; sprinkle with nuts, then cinnamon; drizzle amaretto over and serve.
Title: Sweet N' Simple Pinwheels
Ingredients:
- 1 flour tortillas
- 1/4 butter
- 1 margarine
- 2 honey
- 2 vanilla extract
- 2 cinnamon
- 2 brown sugar
- 2 nutmeg
- 1 sugar
- powdered sugar
Instructions:
1. In a small dish combine 1 part Vanilla Extract, honey, and any other liquid additions of your choice to about eight parts butter.
2. Liberally Brush over tortilla or pie crust on one side.
3. Sprinkle dry ingredients over the liquid spread. Don't be shy.
4. Tightly roll the shell into a pinwheel. Cut into 1/4" slices and lay flat on a buttered baking pan (or pan lined with waxed paper).
5. Bake until crisp, about ten to 15 minutes at 350°F.
6. Remove from oven and top with powdered sugar.
7. ** All ingredients can be adjusted to your sweet tooth and your supplies on hand. Using a cutting board that easily fits into a dish machine is best as contents tend to leak out during cutting.
Title: Crispy Chocolate Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 granulated sugar
- 1/2 confectioners' sugar
- 1/4 cornmeal
- 1/4 salt
- 1/2 baking soda
- 1/4 unsalted butter
- 1 pure vanilla extract
- 1
Instructions:
1. In a food processor, pulse the flour with both sugars and the cornmeal, cocoa powder, salt and baking soda.
2. Add the butter and vanilla; pulse until the mixture resembles moist sand.
3. Add the melted chocolate and pulse just until the dough comes together.
4. Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, about 2 hours.
5. Preheat the oven to 325°.
6. Line 2 large baking sheets with parchment paper. Roll out each dough disk to flatten to about 1/4 inch thick between 2 sheets of parchment paper.
7. Using a 2 1/2-inch round cookie cutter, stamp out cookies as close together as possible.
8. Transfer the rounds to the prepared baking sheets 1 inch apart.
9. Gather and reroll the scraps and stamp out more cookies.
10. Bake the cookies for about 18 minutes, until the tops are firm. Let cool completely on the baking sheets before serving.
Title: Baked Applesauce -- Like an Apple Crisp!
Ingredients:
- 1 chunky applesauce
- 1/2 brown sugar
- 1/2 cinnamon
- 1 Bisquick
- 1/2 white sugar
- 1/4 margarine
Instructions:
1. Combine applesauce, brown sugar & cinnamon. Pour into a greased casserole.
2. Mix Bisquick, sugar and margarine until crumbly, and sprinkle on top of applesauce mixture.
3. Bake at 350 for one hour, and enjoy!
Title: 5-Flavor (Pound Cake) Cupcakes
Ingredients:
- 1 butter
- 1/2 shortening
- 3 sugar
- 5 eggs
- 3 flour
- 1/2 baking powder
- 1 milk
- 1 coconut
- 1 rum
- 1 vanilla extract
- 1 sugar
- 1 water
- 1 coconut
- 1/2 rum
- 1 butter
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 325.
2. Cream butter, shortening, and sugar until light and fluffy.
3. Beat eggs until they are lemon colored, add to the butter mixture.
4. Combine flour and baking powder, add to the creamed mixture alternately with milk.
5. Stir in flavorings. Beat on high spead 1 minute.
6. Line muffin pans with paper baking cups and fill 2/3 full. Tap pan a few times to remove air bubbles.
7. Bake at 325 for 20 minutes.
8. Make Glaze:.
9. Combine ingredients in heavy saucepan. Bring to a boil, stirring until sugar is melted.
10. Pour half of glaze over the cupcakes while they are still in the pan, then the other half after they are removed.
Title: Kitty Cat Cookies
Ingredients:
- 1 crunchy peanut butter
- 1/3 water
- 2 eggs
- 1
Instructions:
1. Beat together peanut butter, eggs, and water.
2. Gradually add cake mix.
3. Mix well.
4. Form dough into 1-inch balls.
5. Place on ungreased cookie sheet.
6. Flatten balls with bottom of glass dipped in sugar.
7. Pinch out 2 ears at top of cookie.
8. Add M&M's (eyes) and red hots (nose).
9. Press fork into dough to form whiskers.
10. Bake at 375 degrees for 8-10 minutes.
11. Makes 4 1/2 dozen.
Title: Butter Pecan Cake
Ingredients:
- 1 butter
- 6 eggs
- 1 baking powder
- 1 sugar
- 2 1/2 all-purpose flour
- 4 pecans
- 1 1/2
- 2
Instructions:
1. In a bowl, cream butter and sugar.
2. Blend in eggs, one at a time.
3. Stir in three cups of flour (sifted) a little at a time.
4. Add lemon extract and lemon juice.
5. Add nuts and remaining flour.
6. Bake in well greased tube cake pan in slow oven (300°- 350°) about 2 hours.
Title: The Appliest Apple Dumplings
Ingredients:
- 1 1/2 sugar
- 1 1/2 cinnamon
- 1/2 nutmeg
- 1/2 butter
- 1/4 flour
- 2 baking powder
- 2 salt
- 1/2 shortening
- 2/3 milk
- 1/2 apples
- 6 cinnamon
Instructions:
1. For Syrup: Combine all ingredients and heat to boiling. Set aside.
2. For dumplings: In a large bowl combine flour, baking powder and salt.
3. Cut in the shortening then stir in the milk to make a soft dough.
4. Divide dough into six pieces.
5. Roll each piece into a 1/8 inch thick square.
6. Set apple in center of square.
7. Sprinkle apple with some cinnamon, sugar and nutmeg.
8. Place a small pat of butter atop apple.
9. Moisten edges of pastry square and fold up over the apple sealing at the top.
10. Repeat with remaining 5 apples.
11. Set prepared dumplings in a baking pan and pour syrup over dumplings.
12. Bake in preheated 375 F oven for 35 minutes.
Title: Pastry Dessert
Ingredients:
- 4 sugar
- 6 flour
- 1 milk
- 4 butter
- 1/4 vanilla
- 1 powdered sugar
- 4
- 1/2
Instructions:
1. Place 2 cups sugar and 4 cups milk in sauce pan. Heat until soupy & hot.
2. Meanwhile mix rest of sugar with flour and egg yolks.
3. Pour milk mixture into egg yolk mixture, and mix.
4. Pour into pot stir constantly until little bubbles start popping and mix is thickened.
5. Remove from heat stir in butter and vanilla set aside.
6. Bake sheets individually (follow package instructions.
7. Place mixture on layers of pastry sheets and stack finishing with a pastry sheet on top.
8. Garnish with powdered sugar.
Title: Harvey Wallbanger Cake
Ingredients:
- 8 1/2 instant vanilla pudding
- 3 1/2 eggs
- 4 vodka
- 1/2 confectioners' sugar
- 5
- 2
- 1/2
- 1
Instructions:
1. Preheat oven to 350F.
2. Grease and flour one 10" tube pan.
3. Combine cake mix and pudding mix in a large bowl.
4. Blend in eggs, oil, 4 oz.
5. Galliano, 1 oz.
6. vodka, and 4 oz.
7. orange juice.
8. Mix batter until smooth.
9. Pour into pan.
10. Bake 45 minutes.
11. Cool in pan 10 minutes then remove and place on cooling rack.
12. Spoon glaze over cake while it is still warm.
13. To Make Glaze: Combine remaining 1 oz.
14. Galliano, 1 oz.
15. vodka, and 4 oz.
16. orange juice with confectioners' sugar.
17. Blend until smooth.
18. Spoon over warm cake.
Title: Fruit Salad
Ingredients:
- 1 marshmallow creme
- 8 cream cheese
- 1/2 lemon juice
- 1/2 vanilla extract
- 1 granny smith apple
- 1 red grapes
- 1/2 green grape
- 1 banana
- 1 strawberry
- 2
Instructions:
1. Mix first 4 ingredients with a mixer until smooth.
2. Toast the almonds at 350 degrees for 10 minutes, stirring once halfway through.
3. Slice the apple into 8 slices and cut those pieces into thirds to get them the right size.
4. Quarter the strawberries and wash them with the grapes.
5. Slice the banana into bite size chunks.
6. Toss fruit and cooled almonds in a large bowl. Gently fold in the creme topping. Because there is lemon juice in it, the fruit will not brown for a few days.
7. Substitute ingredients to suit your tastes. Use blueberries when in season, or add some watermelon. Toast walnuts instead of almonds, or maybe add pecans! Perfect salad for a potluck.
Title: Toasted Pound Cake Dessert
Ingredients:
- 1 Amaretto
- 3/4 mascarpone cheese
- 3
Instructions:
1. Preheat oven to 350 degrees.
2. Place the pound cake slices on a baking sheet and toast in oven until the slices turn golden brown. (or put in toaster).
3. Stir the apricot preserves and amaretto together. Warm slightly.
4. Place 1/2 of the cake slices on plates. Put 1 full tablespoon mascarpone cheese on each cake slice. Put the remaining cake slices at an offset on top of the cheese. Spoon the apricot/amaretto mixture on top of the cake. Add the almonds. Serve immediately while warm.
Title: Honey Oatmeal Apple Crisp
Ingredients:
- 2 apples
- 1 lemon juice
- 1 cinnamon
- 2 liquid honey
- 1/2 rolled oats
- 2 butter
- 2 liquid honey
- 1/4 cinnamon
Instructions:
1. Preheat oven to 350.
2. Peel, core, and chop apples into small bit size pieces and place in mixing bowl.
3. Add lemon juice, cinnamon, and honey and stir until apples are well coated.
4. Place mixture into a small glass loaf pan or baking dish lined with parchment paper.
5. Topping:
6. In a seperate bowl combine rolled oats, cinnamon, and butter. Mix well until butter is worked into oats, drizzle honey and mix. Sprinkle topping over apple mixture and place in oven on top rack for 25 minutes or until topping begins to brown.
7. Serve alone or with a scoop of low fat icecream.
Title: Easy Pan O' S'mores
Ingredients:
- 9 graham crackers
- 36 marshmallows
- 6
Instructions:
1. PREHEAT oven to 350°F Place 9 of the graham squares on bottom of 9-inch square baking pan. Top with 36 of the marshmallow halves; sprinkle evenly with chopped chocolate. Cover with remaining 9 graham squares.
2. ARRANGE 4 marshmallow halves, cut sides down, on top of each graham square.
3. BAKE 9 to 11 minutes or until marshmallows are puffed and golden brown. Let stand 5 minutes. Cut into 18 bars with greased knife. Serve immediately.
Title: Gluten-Free Hot Cross Buns
Ingredients:
- 285 milk
- 50 butter
- 500 salt
- 1 maple syrup
- 30 egg
- 7 raisins
- 1 orange zest
- 100 ground cinnamon
- 1 flour
- 1 maple syrup
- 75
- 30
Instructions:
1. Bring milk to a boil, then remove from heat and add in the butter. Leave to cool.
2. Combine the flour, salt, maple syrup, and yeast in a bowl. Make a well in the center then pour in the milk and butter mixture.
3. Add in the egg then combine everything together until a sticky dough is formed.
4. Tip on to a lightly floured surface and knead until smooth and elastic. About 5 minutes.
5. Transfer the dough to a lightly oiled bowl. Cover with cling film and leave in a warm place until dough has doubled in volume. About an hour.
6. Put the raisins into the dough and knead it inches Leave to rise for 1 more hour.
7. Divide the dough into even pieces(about 75 grams each).
8. Roll each piece of dough into a ball. Arrange on a baking tray lined with parchment paper then set aside to proof for another hour.
9. Heat the oven to 200C/390°F.
10. Mix the extra flour with about 5 tablespoons of water, forming a thick paste. Spoon this mixture into a piping bag. Pipe onto the buns to create the crosses.
11. Bake for 20 minutes.
12. Brush maple syrup over the top of each bun.
Title: Lemonade Jelly Parfaits
Ingredients:
- 85 strawberries
- 85
- 200
- 300
- 8
Instructions:
1. Combine pink lemonade jelly crystals with 1 cup of boiling water and stir in a jug until jelly crystals dissolve. Cool until room temperature. Stir in half the lemonade. Divide evenly among 8 cups. Refrigerate until jelly sets.
2. Repeat with lime jelly and remaining lemonade. Divide evenly among 8 cups over pink lemonade. refrigerate until jelly sets.
3. Beat cream and a drop of food colouring with electric mixer until firm peaks form. Serve over all the set jelly and add a strawberry and jelly crystals to every cup.