lumicero/recipes-ing2inst huggingface dataset:
Title: Aunt Mary's Apple Cake
Ingredients:
- 2 1/2 - 3 apples
- 1 sugar
- 1 egg
- 1/2 unsalted butter
- 1 1/2 flour
- 1 baking soda
- 1 salt
- 3/4 cinnamon
- 1/2 raisins
- 1/2
Instructions:
1. Preheat over to 350 degrees F.
2. Sprinkle apples with sugar and let stand.
3. Mix beaten egg and butter.
4. Sift in flour, soda, salt and cinnamon and mix very well.
5. Fold into apples and make sure the apples are well and evenly coated.
6. Mix in raisins and, if desired, nuts.
7. Note: we use raisins which have been soaked in bourbon.
8. Note 2: If using regular raisins, make sure you plump them in warm water or rum or the like, then drain before adding.
9. Place in a buttered 8" x 8" square baking dish or in a buttered bundt pan and bake for about 50 minutes.
10. Cool briefly on rack in pan; turn out of the pan and allow to cool to room temperature on a rack.
Title: Coconut Cake
Ingredients:
- 1 coconut
- 1 gram flour
- 1 sugar
- 2 milk
- 1
Instructions:
1. Mix all the ingredients together and then pour it into a pan.
2. Keep the pan on low heat.
3. Keep stirring it till it leaves the sides of the pan.
4. Now pour it onto a greased tray.
5. When it cools, cut into small pieces and serve.
6. Party.
Title: Fudgy Whole-Wheat Yogurt Cake
Ingredients:
- 1 1/2 whole wheat flour
- 1/2 sugar
- 1 yogurt
- 1/2 butter
- 1/4 water
- 1 1/2 vanilla
- 1 baking soda
- 1 1/2 vinegar
- 1 1/2
Instructions:
1. Grease an 8x8 pan and preheat oven to 375.
2. Blend all ingredients together in a medium bowl.
3. Pour batter into prepared pan and bake for 30 minutes, or until a knife inserted in the center comes out clean.
4. Serve as is, frosted, or dusted with powdered sugar.
Title: Mudslide Cupcake
Ingredients:
- 3 eggs
- 3/4 granulated sugar
- 1/2 unsalted butter
- 1 light brown sugar
- 2 1/4 all-purpose flour
- 1/2 baking soda
- 1 1/2 coffee
- 3/4 Kahlua
- 3/4 butter
- 6 powdered sugar
- 3 Kahlua
- 3 butter
- 4 powdered sugar
- 3 vanilla extract
- 16 Baileys Irish Cream
- 3 bittersweet chocolate
- 2
- 4
Instructions:
1. For the cupcakes: Preheat the oven to 350 degrees, and prepare your cupcake pan with your desired liners.
2. In the bowl of your standing mixer fitted with the whisk attachment, beat the egg whites until foamy.
3. Add the granulated sugar to the eggs with the mixer running and continue to whisk, at medium-high speed, until the mixture is thick, stiff, and glossy. Transfer the egg white mixture to another bowl, and clean out your standing mixer bowl thoroughly.
4. In your clean mixer bowl, combine the butter and brown sugar and mix on medium speed until light and fluffy, about 1 minute.
5. Add the egg yolks, one at a time, mixing well after each addition.
6. In a separate bowl, combine the flour, cocoa, and baking soda.
7. With the mixer speed on low, slowly add the flour mixture, coffee, and Kahlua alternately, ending with the flour mixture.
8. Stop the mixer, and gently fold in the egg whites into the batter using a rubber spatula, until well-combined.
9. Fill each prepared cupcake liner about two-thirds full.
10. Bake the cupcakes for about 20-25 minutes, depending on your oven, or until a cake tester inserted into the center comes out clean. Let cool completely.
11. For the Kahlua buttercream: In the bowl of your standing mixer fitted with the paddle attachment, combine the butter and powdered sugar on low speed until smooth.
12. Add the cocoa powder, Kahlua, and coffee, adding more powdered sugar if necessary. Set aside.
13. For the Bailey’s buttercream: In the bowl of your standing mixer fitted with the paddle attachment (or another bowl if you are getting tired of cleaning your mixer bowl out….), combine the butter and powdered sugar until smooth.
14. Add the vanilla extract and Bailey’s Irish Cream, mixing well until combined.
15. Pipe the buttercream (description of how-to above) onto the cupcakes and garnish with chocolate curls.
Title: Caramel Marshmallow Apples
Ingredients:
- 6 apples
- 14 mini marshmallows
- 1 water
- 1
Instructions:
1. Wash apples and remove stems. Insert sticks and set aside.
2. Place wax paper on a baking sheet and spray with non stick spray.
3. Combine caramels, marshmallows, and water in medium pan. Cook over medium heat, stirring constantly, until caramels melt.
4. Remove from heat and cool slightly.
5. Dip in caramel mixture and place on prepared baking sheet. Refrigerate till firm.
6. Can be drizzle with melted chocolate or rolled in chopped nuts, marshmallows, M&M's--use your imagination. I sometimes use candy corn at Halloween. Grandchildren love these.
Title: Cal's Grand Flan
Ingredients:
- 1 sugar
- 6 eggs
- 2 milk
- 1 heavy cream
- 1/2 sugar
- 1 Grand Marnier
- 1
Instructions:
1. Caramel:.
2. Heat sugar in a heavy skillet or saucepan, stirring constantly until it melts and turns a dark golden color.
3. Remove from heat and immediately pour a portion into each of 8 ramekins, swish it around so it evenly coats the bottom of the cup.
4. Custard:.
5. In a large mixing bowl, lightly beat the eggs.
6. Stir in milk, heavy cream, sugar, Grand Marnier and orange peel.
7. Place caramel coated ramekins into another pan and place on an oven rack.
8. Divide the egg mixture into each of the ramekins and pour the hottest tap water possible around into the pan to at least half way up the sides of the ramekins
9. Bake at 325Ffor about an hour or until a knife comes out clean.
10. Cool flan on a wire rack, Chill for at least 3 1/2 hours.
11. To un-mold place a spatula or knife down the sides of the flan.
12. Place a plate over the ramekin and flip to allow the flan to slip onto the plate.
13. Spoon any caramel that remain in the ramekin on top of the flan.
14. Serve flan as is, or topped with fresh sliced fruit on top.
Title: Peanut Butter Bars
Ingredients:
- 4 powdered sugar
- 4 graham cracker crumbs
- 1 1/2 butter
- 2 creamy peanut butter
- 1
- 4
Instructions:
1. Mix powdered sugar, graham cracker crumbs, and 1 ½ c choc chips in large bowl. Set aside.
2. In mixer, mix butter and peanut butter well.
3. While mixing, melt 4 c chocolate chips over low heat. Add 2 c of butter/peanut butter mixture and stir and heat until smooth.
4. Mix the rest of the peanut butter/butter mixture into the reserved graham cracker mixture (I use my hands, with gloves on).
5. Spread peanut butter/graham cracker mixture in deep(er) half sheet pan.
6. Once chocolate mixture is melted, spread over the first layer.
7. Let set up in refrigerator, preferably overnight.
Title: Bread Pudding in the Microwave
Ingredients:
- 4 brown sugar
- 1/2 salt
- 1/4 raisins
- 1/2 milk
- 2 butter
- 1/4 margarine
- 2 eggs
Instructions:
1. Spread bread cubes evenly in an 8-inch round glass pan.
2. Sprinkle with the sugar, salt, and raisins.
3. Place milk in a 4-cup glass measuring cup and add the butter.
4. Microwave on High for four minutes, until butter melts and milk is warm.
5. Rapidly, stir in eggs with a fork or small whisk and combine well.
6. Pour over bread.
7. Microwave on Medium-High for 9 to 12 minutes.
8. When cooked, centre may still be slightly soft, but does set up as pudding cools.
9. Serve warm or chilled; your preference.
Title: Classic Banana Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1 sugar
- 2/3 butter
- 2 margarine
- 2 eggs
- 1 bananas
- vanilla
Instructions:
1. Preheat oven to 400 degrees.
2. Combine flour, baking powder, salt and sugar in a large bowl. Mix well.
3. Add butter or margarine. Mix well.
4. Add remaining ingredients. Mix well.
5. Drop by teaspoonfuls on cookie sheet.
6. Bake in preheated oven 12 minutes.
Title: Crock Pot Apple or Cherry Cobbler
Ingredients:
- 1 cherry pie filling
- 1 butter
- 1/2 margarine
Instructions:
1. Place pie filling into crock pot.
2. Mix butter and cake mix- will be crumbly.
3. Place cake mix mixture in crock pot over pie filling.
4. Cook on low for 2-3 hours .
Title: Chocolate Pecan Coconut Cake
Ingredients:
- 1 mayonnaise
- 1 water
- 1 eggs
- 3 ground cinnamon
- 1 sweetened flaked coconut
- 1 brown sugar
- 2/3 pecans
- 1/2
Instructions:
1. Beat cake mix, mayonnaise, water, eggs and cinnamon at low speed with an electric mixer 30 seconds or just until moistened, stopping to scrape down sides; beat at medium speed 2 minutes. Pour batter into a lightly greased 13 x 9-inch baking dish.
2. Stir together coconut, brown sugar and pecans. Sprinkle mixture over batter.
3. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean.
4. Cool on a wire rack 10 minutes. Serve warm or cool and frost.
Title: How Now Brown Cow?
Ingredients:
- 2 1/2 milk
- 2 cooked rice
- 1/2 sugar
- 1/4 vanilla
- 1
Instructions:
1. Combine milk, rice, sugar, and chocolate in a 2 or 3 quart pan.
2. Place pan on burner over medium heat.
3. Cook, stirring often, until pudding is thick and creamy, about 20 minutes. Take off burner.
4. Stir in vanilla.
5. Spoon into serving dishes; cool about 10 minutes.
6. Serve warm or cold.
Title: Vanilla Ice Cream With Andes Mint Pieces and Pecans
Ingredients:
- 2 heavy cream
- 1 sugar
- 1 salt
- 1 vanilla bean
- 1 vanilla extract
- 1 pecans
- 1
Instructions:
1. Pour 1 cup of the heavy cream into a medium saucepan and add the sugar and salt. Split the vanilla bean in half lengthwise and scrape the seeds from it - add them to the saucepan as well. Warm the cream mixture over medium-low heat, stirring constantly until the sugar is completely dissolved. Do not let the cream boil!
2. Remove the pan from the heat and add the remaining cup of cream, the milk and the vanilla extract. Place the mixture in the refrigerator and chill well before churning. (I usually do a minimum of 8 hours.).
3. Freeze the mixture in your ice cream maker, according to the manufacturer's instructions. Add the andes mint pieces and pecan pieces during the last minute or two of churning.
Title: Carrot Cake (Cake Mix)
Ingredients:
- 1 water
- 1/4 eggs
- 1/2 crushed pineapple with juice
- 4 raisins
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a bundt pan.
3. I use Bakers Joy spray.
4. Beat cake mix, water (milk), oil, eggs and pineapple on low speed 3 minutes.
5. Stir in nuts and raisins.
6. Pour into prepared pan.
7. Bake for 50-55 minutes or until toothpick comes out clean.
8. Cool in pan 15 minutes.
9. Remove from pan and cool on wire rack.
10. Cool at least 1 hour before frosting.
Title: Tarten Riwbob (Rhubarb Tart) Welsh
Ingredients:
- 1 rhubarb
- 4 water
- 8 sugar
- 1 flour
- 4 cinnamon
- 1 mixed spice
- 1 sugar
- water
Instructions:
1. Line a plate or shallow tin with half the pastry.
2. Fill with fruit, cover with sugar and add a little water.
3. Cover with the rest of the pastry and bake for 45 minutes.
4. Oven control: Gas mark 6 (400F) for 20 minutes, then down to Gas Mark 4 (350F) to finish.
5. All kinds of plate tarts with pastry top and bottom are popular in Wales.
6. Apples, plums, gooseberries, or mixtures of any kinds of fruits in season can be used.
7. Croeso Cymreig.
Title: Cream Cheese Apple Oatmeal Bars
Ingredients:
- 1 1/2 oats
- 3/4 flour
- 1/2 brown sugar
- 3/4 granulated sugar
- 2 granulated sugar
- 3/4 butter
- 16 cream cheese
- 2 eggs
- 1 vanilla
- 1 granny smith apple
- 1/2 golden raisin
- 1 cinnamon
- 1/2 nutmeg
- 1/4
Instructions:
1. Preheat oven to 350*.
2. Combine oats, flour, brown sugar, and 1/4 cup of granulated sugar and mix well. Add Crisco and cut in until it's crumbly. Set aside 1 cup of this mixture and press remainder into a sprayed 9x13 pan.
3. Bake for 12 minutes, cool slightly.
4. In a mixer bowl, combine cream cheese, eggs, 1/2 cup of sugar, and vanilla. Mix til smooth and spread evenly over oat crust.
5. Combine apple, raisins (if desired) and almond extract. Stir.
6. Add spices and 2 T. of sugar and sprinkle over cheese mixture.
7. Return to oven and bake an additional 25 minutes or til golden. Cool completely and cut into bars.
Title: Ozark Apple Pudding
Ingredients:
- 2 eggs
- 1 sugar
- 2 flour
- 1 1/4 baking powder
- 1/8 table salt
- 1/2 apple
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Beat together eggs and sugar until very smooth.
3. In a small bowl, mix together flour, baking powder and salt, then stir into egg mixture.
4. Add remaining ingredients and stir well.
5. Bake in greased pie tin for 35 minutes.
6. *Serve topped with whipped cream, or drizzle with heavy cream. Awesome with a scoop of vanilla icecream!
Title: Anise Seed Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 anise seed
- 2 flour
- 2 baking powder
- 1/4 salt
- 1 vanilla
Instructions:
1. Cream butter and sugar.
2. Add beaten eggs, vanilla and anise seed.
3. Add dry ingredients and mix well.
4. Chill dough for several hours.
5. Roll out to 1/8 inch thickness.
6. Cut with favorite cutters.
7. Bake on ungreased cookie sheet 10 - 15 minutes at 325.
Title: Chocolate Almond Biscotti
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1 1/2 margarine
- 6 granulated sugar
- 3/4 eggs
- 2 white chocolate
- 1/2
- 1
Instructions:
1. Heat oven to 400 degrees Fahrenheit.
2. In a bowl, combine first 3 ingredients.
3. In bowl of electric mixer, on high speed, beat margarine and sugar 2 minutes, or until fluffy.
4. Beat in eggs and vanilla extract.
5. Reduce speed to low; beat in flour mixture 30 seconds or until combined.
6. Add almonds and mini semi-sweet chocolate morsels.
7. Shape dough into 9-inch by 5-inch loaf; place on foil-lined baking sheet.
8. Bake for 18 minutes, or until top springs back.
9. Cool 15 minutes.
10. Reduce oven temperature to 300 degrees Fahrenheit.
11. Cut loaf into 1/2-inch slices; arrange cut side down on baking sheet.
12. Bake 15 minutes; turn off oven.
13. Turn biscotti over; let sit in oven 15 minutes.
14. Cool.
15. Drizzle melted white chocolate over biscotti.
Title: Rum-Raisin Bread Pudding with Spiced Rum Sauce
Ingredients:
- 8 eggs
- 3 1/2 sugar
- 2 vanilla extract
- 1 1/2 cinnamon
- 1 nutmeg
- 1/4 golden raisin
- 1 golden brown sugar
- 1 unsalted butter
- 1 spiced rum
- 1 dark rum
- 1/2 ground cinnamon
- 1/2 nutmeg
- 2
- 3/4
- 1
Instructions:
1. Soak raisins in just enough rum to cover them for at least one hour, or overnight- drain before using.
2. Butter 13x9x2-inch glass baking dish.
3. Whisk eggs in large bowl to blend.
4. Add milk, sugar, cream,vanilla, cinnamon and nutmeg; whisk to blend well.
5. Stir in bread and raisins.
6. Pour mixture into prepared baking dish.
7. Cover and refrigerate 2 hours.
8. Preheat oven to 350°F.
9. Bake pudding uncovered until puffed and golden, about 1 hour 15 minutes.
10. Cool slightly (pudding will fall).
11. Serve warm with Spiced Rum Sauce.
12. -------SPICEDRUM SAUCE --------.
13. Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes.
14. Add cream, rum, and cinnamon and bring to simmer.
15. Simmer until sauce thickens and is reduced to 1 1/2 cups, about 5 minutes.
16. Serve warm.
17. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving).
18. Makes 1 1/2 cups.
Title: Cream Cheese Frosting
Ingredients:
- 16 unsalted butter
- 4 confectioners' sugar
- 16 cream cheese
- 1 1/2 vanilla extract
- 1 salt
Instructions:
1. Beat butter and confectioner's sugar on medium-high until fluffy.
2. Add cream cheese, one piece at a time, beating until incorporated.
3. Beat in vanilla and salt.
4. Frost cake.
Title: Lady Fingers
Ingredients:
- 3 eggs
- 1 salt
- 1/4 sugar
- 1/3 cake flour
- 1/2 baking powder
- 1
Instructions:
1. Beat egg yolks until thick and light-yellow colored.
2. Beat in almond extract.
3. Beat egg whites until stiff.
4. Continue beating adding salt and sugar, until whites are glossy and very stiff.
5. Fold egg yolks into egg whites.
6. Fold in sifted flour and baking powder.
7. Drop batter by the tablespoonfuls onto an ungreased cookie sheet forming fingers about 1x3in.
8. Bake in a 350F oven for 10 minutes.
9. Remove from tray immediately and cool.
Title: Mother's Day Slipper Cookies
Ingredients:
- 15 creamy peanut butter
- 1 unsalted butter
- 2 heavy cream
- 1 half-and-half cream
- 1/8 salt
- 1 - 1 1/4 powdered sugar
- 20 parchment paper
Instructions:
1. You will also need a rotary-style cheese grater and a wire mesh cooling rack. Read the directions before starting so you're comfortable with the steps.
2. Separate the Nutter Butter cookies and scrape away the peanut filling -- use a knife or spatula. Save the filling for another use or use it in place of some of the peanut butter in the peanut butter "fudge." You could leave the cookies whole, but you'd have very thick slippers.
3. Grate 4 ounces of the candy melts using a rotary-style cheese grater. Place shavings in a bowl.
4. Make the peanut butter "fudge." Combing the peanut butter, butter, cream, and salt in a microwave-proof bowl. Microwave for 30 seconds, then stir. If butter is not completely melted, microwave 20 more seconds. Stir. Next add powdered sugar 1/3 cup at a time, stirring after each addition. Kneading with your hands if necessary. Stop when you have a nice, pliable consistency. You don't want the fudge to be too dry. A little less than 1 cup of powdered sugar worked for me. If it's too dry, add a tiny bit of cream and stir/knead.
5. Using a mini ice cream scoop or teaspoon, divide the peanut butter fudge into 30 balls (about 2 teaspoons each). Place the ball on the end of a cookie. Form the ball into the front part of the slipper, pinching/sealing the front edges to the cookie. Use the end of a wooden spoon (or your finger) to hollow out an indentation where a foot would slide into the slipper.
6. Lay a large piece of parchment paper on the counter top. Place a wire mesh cooling rack over the paper.
7. Melt the remaining 16 ounces of candy coating in the microwave (or double boiler) per the directions on the package.
8. Dip each slipper into the candy coating, making sure all the crevasses are coated, especially the inside of the slipper. Shake off excess and place on wire mesh rack. Repeat with remaining slippers. For the next step, the candy coating should not completely set, but it should not be too hot or it will melt the shavings.
9. Using a spoon sprinkle the shavings over the slippers. You may need to pick up each slipper to sprinkle shavings over the sides. If you run out of shavings, use the shavings that fall below the wire mesh cooling rack.
10. Freeze the slippers for 5 minutes to set, then bring to room temperature and serve.
Title: Slice of Heaven Brownies
Ingredients:
- 2 unsalted butter
- 4 salt
- 1/2 pure vanilla extract
- 1/4 sugar
- 1/2 eggs
- 1 flour
- 2 walnuts
- 1/4
- 1
Instructions:
1. Preheat oven to 325 degrees F.
2. Line an 8x8 inch baking dish with a 12 inch square piece of foil, shiny side up, pressing foil in place. Spray with oil.
3. In a large, heavy saucepan, combine both chocolates and the butter. Melt over low heat, stirring occasionally, until smooth.
4. Remove from heat, stir in salt, vanilla, and sugar.
5. Beat in the eggs, one at a time until incorporated.
6. Add flour and stir until the mixture is smooth and shiny, and comes away from the side of the pan, about 1 minute.
7. Stir in the nuts.
8. Spoon mixture into the prepared pan and smooth the surface.
9. Bake in the bottom 1/3 of the oven for 40 minutes or until a toothpick inserted into the center comes out clean.
10. Let brownies cool completely in the pan and freeze for at least 1 hour, until firm.
11. Cover the pan with a cutting board and turn out brownies.
12. Gently remove foil and turn brownies right side up.
13. Cut brownies using a thin, sharp knife.
Title: Raspberry and Almond Tart
Ingredients:
- 1 1/2 all-purpose flour
- 2 sugar
- 1/2 lemon peel
- 10 unsalted butter
- 1/4 salt
- 3 flour
- 1 almond paste
- 2 butter
- 1 fresh lemon juice
- 1 powdered sugar
- 1
Instructions:
1. Mix the flour, sugar, and lemon peel, in a food processor.
2. Add the butter and pulse until the mixture resembles a coarse meal.
3. Add salt and pulse in the ice water, 1 tablespoon at a time, until moist clumps form.
4. Gather the dough into a ball; flatten into a disk then wrap the dough in plastic and refrigerate until firm, about 1 hour.
5. Position the rack in the center of the oven and preheat the oven to 400°F
6. Roll out the dough on a floured surface to an 11-inch round then transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper.
7. Heat in the microwave the almond paste with 2 T of butter to thin it out, then spread on top of the dough, leaving a 2-inch border.
8. Stir the lemon juice into the raspberry preserve and spread on top of almond paste, still leaving a 2-inch border.
9. Fold the 2-inch dough border over to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough (looks like a flat pie).
10. Bake until the crust is golden, 35 to 40 minutes.
11. Allow to cool.
12. Sprinkle with the almonds and dust with the powdered sugar, if you wish.
13. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.
14. Optional: Top with chopped hazelnuts instead of almonds; or mix some lemon juice w/powdered sugar and drizzle over the top after cooking.
15. *There are several good almond paste recipes on Zaar.
Title: Tiramisu VI
Ingredients:
- 2 lady finger cookies
- 2 1/2 eggs
- 1/2 sugar
- 9 vanilla
- 1 3/4 mascarpone
- 1 1/2
- 1
- 1/2
Instructions:
1. Mix the cold coffee and the liqueur in a large bowl. In batches, dip the cookies in the coffee mixture. You want them to be moist on the outside but still crunchy inside.
2. Beat the egg yolks with 1/2 of the sugar until the mixture is thick enough to form a long ribbon when you lift the beaters.
3. Add the Mascarpone and beat for 2 - 3 more minutes. Set aside.
4. Beat the egg whites, adding the remaining sugar a bit at a time, until they form stiff peaks and have a glossy sheen, about four minutes.
5. Gently fold the egg whites in the Mascarpone mixture, until the mixture is all the same color.
6. Add the chopped semisweet chocolate and gently fold it into the mixture. .
7. In a 9 x 17 glass baking dish, assemble the dessert. Layer the bottom of the pan with the soaked cookies. Top with a layer of the chocolate, Mascarpone mixture. Repeat the procedure to make one more layer.
8. Using a flour sifter, sprinkle a thin layer of sweet cocoa powder on top.
9. Place the Tiramisu in the refrigerator and let it rest for at least 5 hours, better if overnight.
Title: Thanksgiving Five Star Sweet Potato Pie !
Ingredients:
- 19 sweet potatoes
- 1 1/4 plain yogurt
- 3/4 dark brown sugar
- 1/2 cinnamon
- 1/4 nutmeg
- 5 salt
- 1 pecans
- 1 maple syrup
- 1
Instructions:
1. Put cubed potatoes into steamer basket and place steamer basket into a large pot of simmering water that is no closer than 2 inches from the bottom of basket. Allow to steam for 20 minutes or until the potatoes are fork tender. Mash with potato masher and set aside.
2. Preheat the oven to 350 degrees F.
3. Place sweet potatoes in the bowl of a stand mixer and beat with the paddle attachment. Add yogurt, brown sugar, cinnamon, nutmeg, yolks, and salt, to taste, and beat until well combined. Pour this batter into the pie shell and place onto a sheet pan. Sprinkle pecans on top and drizzle with maple syrup.
4. Bake for 50 to 55 minutes. Remove from oven and cool. Keep refrigerated after cooling.
Title: Choc-Cherry Muffins
Ingredients:
- 8 all-purpose flour
- 1 baking powder
- 1 bicarbonate of soda
- 5 dried cherries
- 4 white chocolate
- 4 dark chocolate
- 4 eggs
- 2 plain yogurt
- 2/3 butter
- 4
Instructions:
1. Heat oven to 400F and line a 12-hole muffin tin with some paper cases. Sift the flour, baking powder, and bicarbonate of soda into a large bowl, then stir in the cherries, chocolate and sugar.
2. Add the beaten eggs, yogurt and then the butter and stir to combine. It doesn't matter if the mixture looks a bit lumpy, it's more important not to overmix or the muffins will turn out tough.
3. Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool.
4. They are especially delicious eaten slightly warm.