lumicero/recipes-ing2inst huggingface dataset:
Title: Romany Creams
Ingredients:
- 1/2 butter
- 1 butter
- 1 sugar
- 2 flour
- 1 1/2 sweetened coconut
- 2 boiling water
- 1/2 baking powder
- 1 confectioners' sugar
- 1 butter
- 1/4 salt
- 1/8 vanilla extract
- 1 milk
- 3 -4
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream together butter and sugar; add flour, coconut, and baking powder.
3. Dissolve melted baking chocolate by whisking into boiling water; add to mixture.
4. Roll mixture into small 1-inch balls.
5. Place balls on greased cookie sheet and, using a fork, press criss-cross to flatten.
6. Bake in a moderate oven, 350F, for 10 to 12 minutes until desired doneness (some people like them crispier than others); let cool on a wire rack.
7. Make the butter cream filling: cream one-third of the confectioners' sugar with softened butter and salt in large bowl.
8. Blend vanilla extract, 2 tablespoons milk and remaining sugar into mixture.
9. Gradually stir in remaining milk to filling until desired spreading consistency is reached.
10. When cookies have cooled completely, sandwich them together with the butter cream filling (or chocolate from melting a slab of milk chocolate over low heat or in microwave).
Title: Sugar Cookies With Buttery Icing
Ingredients:
- 1 margarine
- 2 sugar
- 1 vanilla flavoring
- 2 eggs
- 4 flour
- 1/2 salt
- 3 powdered sugar
- 1/3 margarine
- 2 butter
- 1 1/2 milk
- vanilla
Instructions:
1. Cookie dough: Combine flour and salt in a bowl and set aside. In a separate bowl, mix margarine, 1 cup sugar and vanilla. Add remaining sugar and eggs, and beat. Continue to beat on low speed while slowly pouring in flour mixture. Chill thoroughly. Roll dough to 1/8 -1/4 inch thickness, cutting into desired shapes. Place on cookie sheets and bake 8 - 10 minutes in oven preheated to 400 deg F. These brown on the edges, so watch not to burn, it may take less the 8 minutes. Let cookies cool before decorating.
2. Icing: Blend margarine and sugar. Add milk and vanilla mixing until smooth. Add food coloring as desired. After decorating allow icing to set before stacking cookies. This recipe may yield 6 dozen cookies, this depends on the size of your cutters. Preparation time does not include the chilling time.
Title: Chocolate Sponge Cake
Ingredients:
- 1 1/4 flour
- 2 baking powder
- 2 salt
- 2 sugar
- 1 vanilla essence
- 1 milk
- 1/2 eggs
- 1/2
- 2
- 2/3
- 260
Instructions:
1. mix flour, cocoa, baking powder, sugar and vanilla in a bowl.
2. Add milk, oil and eggs.
3. Mix everything until smooth at a slow speed with a mixer.
4. Bake at 180°C for 35 to 45 minutes.
5. Cool in pan for 10 minutes, then invert and cool on rack.
6. For frosting heat cream in a saucepan don't let it boil add chopped chocolate mix until smooth let cool until it thickens (can be put in fridge).
7. Use1/3 icing between the layers 1/3 frosting on top and rest around the cake .
8. Refrigerate the cake to harden the frosting but serve it at room temperature.
Title: Chicken Nuggets With Mustard Dipping Sauce
Ingredients:
- 1 powdered sugar
- 1 1/2 water
- 2 light corn syrup
- 1 1/2 butter
- 1 vanilla
- 1/4 salted peanuts
- 2 prepared vanilla pudding
- 7 dark corn syrup
- 1
- 2
Instructions:
1. Cut cake into 12 slices.
2. Cut each slice in half.
3. Trim each piece to make it and irregular, nugget shaped piece; set aside.
4. In a small bowl combine the sugar, water, light corn syrup, butter and vanilla.
5. Beat on low speed until sugar is moistened.
6. Beat on high until smooth.
7. Dip cake pieces into glaze then roll in peanuts coating completely.
8. Let stand and dry until set.
9. In another small bowl mix remaining ingredients, mixture should resemble mustard sauce. If not, add another drop of food coloring.
10. Serve with nuggets.
11. 2 doz nuggets and 1 cup sauce.
Title: Coconut Caramel Flan
Ingredients:
- 1/2 sugar
- 2 water
- 1 light cream cheese
- 1 coconut cream
- 1 eggs
- 1 flaked coconut
- 5
- 1
- 3/4
Instructions:
1. Preheat oven to 350ºF. in a small saucepan, combine sugar and water and cook over medium heat stirring constantly until sugar dissolves. Continue cooking until mixture is golden in color (about 4 minutes).
2. Immediately pour mixture evenly into a 9-inch cake pan. (Mixture will harden and may crack slightly as it cools.)
3. In a blender, blend evaporated milk, condensed milk, cream cheese, Coco Lopez, eggs y almond extract and then add coconut and mix well.
4. Carefully pour mixture over caramelized sugar and place cake pan in a roasting pan, adding hot water to a depth of 1-inch in the roasting pan.
5. Bake for about one hour or until a knife inserted in center comes out clean. Remove cake pan from water and cool on a wire rack at least 30 minutes.
6. Cover and chill overnight. Loosen edges with a thin knife. Invert flan onto serving plate so caramel will be on the top.
Title: Bavarian-Style Rice Pudding
Ingredients:
- 3 1/2 full-fat milk
- 2/3 sugar
- 1/2 long grain white rice
- 2 butter
- 1/4 salt
- 1 unflavored gelatin
- 2 light rum
- 1 vanilla
- 1
Instructions:
1. In a heavy-bottomed saucepan bring the milk to a boil over medium-high heat.
2. Stir in the sugar, rice, butter and salt; reduce heat, cover and simmer stirring occasionally until the mixture has thickened and the rice is tender (about 45 minutes).
3. Meanwhile in a small bowl sprinkle gelatin over 2 tablespoons cold water; let stand until softened (about 10 minutes) then stir into hot rice mixture followed by the rum and vanilla.
4. Chill the mixture uncovered until cool but not set (about 1 hour).
5. In a bowl using an electric mixer on high speed, whip the cream to soft peaks form; fold into the rice mixture.
6. Divide the pudding between glass bowls.
7. Chill until set (about 1 hour).
Title: Freezer Cookies
Ingredients:
- 4 brown sugar
- 4 white sugar
- 4 shortening
- 8 eggs
- 8 flour
- 8 oats
- 4 salt
- 4 baking soda
- 4 baking powder
- 4 vanilla
- 2 flaked coconut
- 1 pecans
- 2 walnuts
- 1 chocolate chips
- 1
Instructions:
1. Cream shorting, sugar together.
2. Add 1 egg at a time.
3. Beat Well.
4. Add sifted dry ingredients.
5. Divide into 4 parts.
6. To 1/4 add 2 C flaked coconut and 1 C Chopped pecans.
7. To 1/4 add 1 C Walnuts.
8. To 1/4 add 1 C Chocolate Chips and 1 C Walnuts.
9. To 1/4 add 1 t orange extract and 1 T of grated orange rind (you could use lemon or lime flavors).
10. Make each quarter into a roll or rolls, 2 inches thick. Wrap in wax paper and put in freezer until needed.
11. To Bake: Slice 1/4 inch thick and bake on cookie sheet in 375 degree oven for 8-10 minutes.
12. Makes 24 Dozen Cookies.
Title: Death by Chocolate
Ingredients:
- 1 Cool Whip
- 2
- 1
- 6
Instructions:
1. Make cake according to directions.
2. Let cool completely.
3. Mix up both boxes of chocolate mousse mix according to directions.
4. Crumble cake in small pieces.
5. Use a trifle dish and layer as follows: cake layer, mousse layer, Cool Whip layer, Heath Bar layer.
6. Repeat all again ending up with the Heath Bar pieces on top.
Title: No Baking Chocolate Berry Cake
Ingredients:
- 230 dates
- 100 cocoa powder
- 360 walnuts
- 2/3 sugar
- 1 salt
- 700 mixed berries
- 2/3 butter
- 7 cornstarch
- 2/3 vanilla
- 3 lemon juice
- 1 coffee
- 1
- 1/4
Instructions:
1. Prepare ganache by placing whipping cream, butter, 1/2 sugar, and salt into the pot. When the butter melts, remove from heat and add chocolate, vanilla, and coffee. Mix in and let cool.
2. Place walnuts and half of the dates in the blender.
3. Mix in 1/2 of the cocoa powder.
4. Mix a little of the warm ganache with the walnut and date paste. Divide the "dough" in two halves, wrap in plastic and store in the fridge for 30 min to an hour.
5. Cook fresh or frozen berries with the lemon juice and cornstarch for 5-10 minutes till the mixture condenses.
6. Blend the rest of the dates with the rest of the cocoa powder, then mix with the berries.
7. Assemble the cake by spreading 1/2 of the dough on the bottom, then a layer of cooled and thickened ganache, berry mixture, the second part of the dough. Use the rest of the ganache as frosting, and decorate with berries to taste.
Title: Plum Cake
Ingredients:
- 1 3/4 all-purpose flour
- 1/4 sugar
- 1/2 butter
- 3 eggs
- 1/2 walnuts
- 8 plums
- 1/4 sour cream
- 1 sugar
Instructions:
1. Mix flour and sugar, and cut in butter with a pastry blender.
2. Add one egg, and stir with a fork until blended.
3. Pat into a 9" quiche pan and sprinkle with chopped nuts.
4. Place halved plums on top.
5. Beat together two eggs, sour cream and sugar.
6. Pour filling over plums.
7. Bake at 350 for 1-1/4 hours, then brown at 375 for 10 minutes.
Title: Fruit Cocktail Cake
Ingredients:
- 2 sugar
- 1/2 salt
- 2 eggs
- 2 baking soda
- 2 flour
- 1 evaporated milk
- 1 sugar
- 1 butter
- 1/2
Instructions:
1. Mix all ingredients until smooth.
2. Grease pan of your choice.
3. Bake at 350 degrees for 20 minutes or until done.
4. For frosting mix and cook for 10 minutes at boiling. Remove from heat and add 1 cup coconut and 1 cup chopped nuts.
5. Spread on cake.
Title: Perfect Chocolate Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1 baking soda
- 1/4 butter
- 1 sugar
- 1 1/3 eggs
- 2 low-fat sour cream
- 1
Instructions:
1. Set a rack at the middle level of the oven and preheat to 350 degrees F. Butter and flour 2 (9 by 1 1/2-inch) round cake pans.
2. Combine the flour, cocoa, baking powder and baking soda in a mixing bowl and stir well to mix. Sift the dry ingredients onto a piece of parchment or waxed paper and set aside. Beat the butter and sugar together in an electric mixer set at medium speed. Beat in the eggs, one at a time, beating smooth after each addition. Lower mixer speed to low and beat in half the dry ingredients. Scrape bowl and beaters well. Add the sour cream and scrape again, then beat in the remainder of the dry ingredients. Scrape batter into prepared pans and bake cake 30 to 35 minutes, or until well risen and a toothpick or knife inserted into the center of the cake emerges clean. Cool in pans on a rack for 5 minutes, then turn out of pans. Turn cake over again so it stands right side up to finish cooling.
Title: Chilled Apple Vichyssoise
Ingredients:
- 1 1/2 water
- 3/4 sugar
- 1 1/2 granny smith apples
- 2 1/2 unsalted butter
- 1 gingerroot
- 1 applesauce
- 3/4 dry white wine
- 1/4 apple brandy
- 3/4 heavy cream
- 1 2/3 vanilla ice cream
- 2 ground cinnamon
- 1 2/3 vanilla yogurt
Instructions:
1. In a large pot, stir together water and sugar over medium heat until sugar dissolves and mixture comes to a simmer. Add 1 1/2 pounds large diced apples and cook about 15 minutes at a low simmer or until apples are very tender. Stir occasionally. Let cool.
2. In another non-reactive larger pot, melt butter over medium heat and saute ginger about 3 minutes to release its flavor; don't let it burn. Stir in applesauce, white wine, brandy and heavy cream. Stir in cooked apples. Remove from burner and let everything cool to room temperature.
3. In a food processor fitted with the metal blade, process apple mixture with ice cream (in batches if necessary) until very smooth. Pass everything through a fine sieve into a large bowl. Discard any solids that remain in sieve. Whisk in cinnamon and yogurt and refrigerate several hours or overnight until well chilled, covering when cool. Stir well before serving. Garnish each serving with 1/4 cup fine-diced apples.
Title: Lisa's Spiced Chocolate Cake - Lísu Brúnterta
Ingredients:
- 500 flour
- 350 sugar
- 250 margarine
- 2 butter
- 3 eggs
- 3 ground cloves
- 2 cinnamon
- 2 baking soda
- milk
Instructions:
1. Cream together the sugar and softened margarine or butter. Mix in the eggs. Sift the flour with the spices, baking soda and cocoa. Add to the margarine mix, one tablespoonful at a time. Alternate with splashes of milk, and mix well in between (batter should be medium thick). Pour into cake tins and bake at 190°C until cake is firm. Cool.
2. My mother makes these cakes about as thick as her thumb, and uses three layers of cake and two layers of vanilla butter icing. Tastes great with whipped cream.
Title: Mini Apple Dumplings With Ginger Ale
Ingredients:
- 2 apples
- 1 brown sugar
- 4 butter
- 4 ginger ale
- 1
Instructions:
1. Preheat oven to 375.
2. Prepare an 8x8 inch baking dish with cooking spray.
3. Separate roll dough into 8 triangles. Wrap a triangle of dough around each piece of apple, pinching dough together to seal.
4. Place dumplings in baking dish, do not allow to touch.
5. Sprinkle with sugar and pour butter over the top.
6. Pour ginger ale around the edges and between the dumplings.
7. Bake 35 minutes, uncovered, until rolls are golden brown.
Title: Dragon's Blueberry Lemon Cake
Ingredients:
- 2 3/4 flour
- 1 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 1 unsalted butter
- 1 3/4 sugar
- 4 eggs
- 3 lemon juice
- 2 lemon zest
- 1 1/2 vanilla extract
- 1 buttermilk
- 1/2 sour cream
- 2 blueberries
- 1 flour
- 2 blueberries
- 4 confectioners' sugar
- 3 lemon juice
- 1 maple syrup
- lemon zest
Instructions:
1. Heat oven to 350. Butter and flour a 12 inch bundt pan. Be sure to really get in the grooves of the pan so it will come out easily.
2. In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
3. In another large bowl, beat butter until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Add eggs, one at a time, and beat well after each addition. Add sour cream, lemon juice, lemon zest and vanilla and beat until combined.
4. Beat in flour in 3 additions, alternating with the buttermilk. Beat for 2 minutes on medium-high. Fold in blueberries. Spoon into prepared pan.
5. Bake at 350 for 50 – 60 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around the edges of the pan. Turn out and cool completely.
6. For the glaze, in a small bowl, mix together confectioner’s sugar, lemon juice, limoncello and syrup until smooth. Drizzle over the top of the cake and let it roll down the sides.
Title: Dutch Speculaas Cookies (With Slivered Almonds on Top)
Ingredients:
- 3 flour
- 1 ground nutmeg
- 250 butter
- 1 1/2 brown sugar
- 1 salt
- 4 baking powder
- 1 ground cloves
- 1/2 ground ginger
- 1/2 cinnamon
- 1
- 125
Instructions:
1. Cream butter and sugar together.
2. Gradually add sifted dry ingredients to the creamed mixture, mixing well, until the dough forms a ball.
3. Place on a floured surface and roll out very thinly until it's about 3 mm (1/8th inch) thick.
4. Use cookie cutters to shape into desired forms
5. Brush the tops with lightly beaten egg white.
6. Decorate tops with slivered almonds.
7. Bake at 190 C (375 F) for about 12 minutes or until light golden brown.
Title: Cheesecake Brownies
Ingredients:
- 125 butter
- 125 dark chocolate
- 1 brown sugar
- 3 eggs
- 1/3 plain flour
- 1/3 cocoa powder
- 1/4 baking powder
- 250 cream cheese
- 1/4 caster sugar
Instructions:
1. Preheat oven to 180°C Lightly grease and line an 18cm x 28cm slice pan.
2. Combine butter, chocolate and brown sugar in a medium saucepan. Stir over low heat until smooth and sugar has dissolved.
3. Remove from heat and cool slightly. Whisk in eggs. Sift in flour, cocoa and baking powder together. Fold into chocolate mixture. Pour into prepared pan.
4. In a small bowl, using an electric mixer, beat cream cheese and caster sugar together until smooth. Dollop cheese mixture over chocolate mixture and swirl with a skewer.
5. Bake for 35-40mins, until cooked when tested with a skewer. Cool in pan. Cut into squares.
Title: Delicious Peach Cobbler
Ingredients:
- 1/2 butter
- 1 sugar
- 1 milk
- 1 self rising flour
- 2
Instructions:
1. Melt butter into the dish you plan to cook inches.
2. In a seperate bowl, mix sugar, milk, and flour.
3. Pour this mixture into your butter. DO NOT MIX!
4. Sprinkle your 2 cups of peaches over the top of your mixture. Still not mixing the ingredients.
5. Bake at 350 degrees for 1 hour.
Title: Lemon Pots De Creme
Ingredients:
- 1/3 fresh lemon juice
- 1/2 lemon zest
- 1/2 sugar
- 4 heavy cream
- 1
Instructions:
1. Stir together lemon juice, zest and sugar until sugar is dissolved. In a large bowl, whisk egg yolks and cream until blended. Stir in lemon juice mixture. Pour mixture into four 1/2 cup custard cups or ramekins.
2. Place a rack in the insert of a large slow cooker, or crush a sheet of aluminum foil into a ring shape and place that on the bottom of the insert. Carefully place cups on the rack (if using foil, you may need to make two rings, one slightly smaller inside the other). Pour about 1 inch of hot water into the cooker, being careful not to splash water into the cups.
3. Cover and cook on high for 2 hours, or until the creams are softly set and slightly jiggly in the center. Uncover and let stand for 10 minutes. Carefully remove the cups from the cooker, wearing sturdy rubber gloves so as not to burn your fingers.
4. Cover and refrigerate until chilled, 2 hours, or up to 3 days, before serving.
Title: Rice Pudding
Ingredients:
- 6 milk
- 1 white rice
- 1/2 sugar
- 2 butter
- 1/4 salt
- 2 vanilla extract
- 1/4 ground nutmeg
Instructions:
1. In a 3 quart saucepan,over medium heat,heat milk,rice,sugar,butter and salt.
2. Cook until tiny bubbles form around the edge,stirring frequently.
3. Reduce heat to low,cover and simmer 1 hour or until rice is very tender,stirring occasionally.
4. Stir in vanilla.
5. Cover and refrigerate until well chilled,about 3 hours.
6. Garnish with nutmeg.
Title: Berry Pudding
Ingredients:
- 1 blueberries
- 1 raspberries
- 1 blackberry
- 3/4 sugar
- 1/2 unflavored gelatin
- 1/4 heavy cream
- 1 1/2 sour cream
- 3/4
Instructions:
1. Combine fruit and sugar with 1 cup water in a medium sauce pan over medium-low heat.
2. Bring to a gentle boil and simmer for 10, until the mixture is mostly liquid and the berries are soft.
3. Put through a strainer, getting as much juice as possible. Add water, if necessary to make juice mixture equal 1 quart.
4. Cool. Add lemon juice. Taste and add more sugar or lemon juice if you like.
5. Put 1/4 cup water in a small sauce pan and sprinkle the gelatin onto it.
6. Cook over low heat until dissolved.
7. Stir gelatin into the fruit juice and pour into individual bowls.
8. Chill until firm.
9. Whip the heavy cream until it holds soft peaks.
10. Beat in 1/4 cup sugar.
11. Stir in sour cream.
12. Serve with berry pudding.
Title: Individual Low Carb Pumpkin Cheesecakes
Ingredients:
- 1 pumpkin
- 1 cream cheese
- 3/4 low fat cottage cheese
- 3/4 plain low-fat yogurt
- 4 eggs
- 3/4 Splenda granular
- 1 ground ginger
- 2 ground cinnamon
- 1/4 ground cloves
- 2 vanilla extract
- 1/2 salt
- 6 flax seed meal
- 2 Splenda granular
Instructions:
1. Spray the sides and bottoms of 16 silicone muffin pans and place the pans on flat baking sheets to support them.
2. Mix 1 T Splenda with the flax seed meal and divide the mixture between the muffin tins. Shake the pans to evenly coat the bottom of each cup.
3. In a food processor blend all the other ingredients and pour evenly into the muffin pans. Fill the cups to within 1/4 inch of the top; these will puff up a bit but fall as they cool.
4. Bake at 350 for 35-40 minutes. Cool completely before removing them from the pans. Chill or freeze as needed.
5. This may make more or less, depending on the size of your muffin pans.
Title: Mom's Rum Cake
Ingredients:
- 1 pecans
- 1 instant vanilla pudding
- 1 eggs
- 4 cold water
- 1/2 dark rum
- 1/2 butter
- 1/2 oleo
- 1/4 water
- 1/4 granulated sugar
- 1 dark rum
- 1/2
Instructions:
1. Sprinkle nuts over bottom of greased and floured 10 inch bundt pan.
2. Mix all cake ingredients and pudding mix together; pour batter over nuts.
3. BAKE AT 325 DEGREES FOR 1 HOUR or until toothpick inserted comes out clean.
4. Set on rack to cool; then invert on serving plate.
5. GLAZE: Melt butter or oleo in saucepan; stir in water and sugar. Boil 5 minutes, stirring constantly; stir in rum.
6. Generously prick top, sides, and inside ring of cake with cooking fork.
7. Using turkey baster, soak and then brush glaze evenly over top and sides of cake.
8. Garnish with whole maraschino cherries and a border of sugar frosting, cool whip or whipped cream.
Title: Bite-Size Sour Cream Pound Cake Cupcakes
Ingredients:
- 1/2 butter
- 0.5 cream cheese
- 2 sugar
- 4 eggs
- 1 vanilla extract
- 3 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 sour cream
Instructions:
1. Preheat oven to 350. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 a a time, beating until blended after each addition. Stir in vanilla.
2. Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoons into lightly greased miniature muffin pans.
3. Bake at 350 for 13 to 15 minutes or until a wooden pick inserted in centers racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Spread cupcakes with desired buttercream, or dip in glaze.
4. NOTE: To prepare regula-sizedcupcakes, spoon batter into 2 lightly greased 12-cup muffin pans, filling two thirds full. Bake at 350 for 22 to 24 minutes or until a wooden pick comes out clean. Makes 2 dozen.
Title: Strawberry Liqueur Surprises
Ingredients:
- 15 strawberries
- 1
- 1/3
Instructions:
1. Cut small slice from pointy-end of each strawberry so they stand upright. Cut tops off strawberries.
2. Using small pointed knife, hollow out strawberry centres.
3. Pour about ¼ teaspoon of liqueur into each strawberry.
4. Using teaspoon or small piping bag fitted with 1.5cm plain tube, pipe cream into strawberries. Position strawberry tops on cream.
Title: Triple Chocolate Pound Cake
Ingredients:
- 14 butter
- 3 sugar
- 5 eggs
- 1 vanilla extract
- 3 1/4 flour
- 1/2 baking powder
- 1 salt
- 1/2 milk
- 1 1/3 shortening
- 1 light corn syrup
- 1
- 2
- 1
Instructions:
1. CAKE: Preheat oven to 350*F.
2. Grease and flour a 10" tube pan.
3. With an electric mixer on low speed, cream together the butter and sugar.
4. Add eggs, one at a time, blending well after each addition.
5. Blend in vanilla.
6. Scrape down sides of bowl; blend on high speed for 6 minutes, scraping bowl occasionally.
7. Whisk together the flour, cocoa powder, baking powder, and salt.
8. Mix in the flour mixture alternately with the milk, blending after each addition until the batter is smooth.
9. Stir in the chocolate chips; pour batter into the prepared pan.
10. Bake for 75-85 minutes, or until a toothpick tests done.
11. Cool in pan for 20 minutes; invert onto a serving dish and cool completely.
12. GLAZE: Combine the chocolate chips, shortening, and corn syrup in a saucepan over very low heat.
13. Stir just until melted and smooth; cool slightly.
14. Pour or spoon glaze over cake; let stand until glaze is set.
Title: Apple Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 sour cream
- 1 apples
- 1/2 white sugar
- 6 ground cinnamon
- 1/2 walnuts
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 10 inch Bundt pan.
3. In a large bowl, stir together the cake mix and instant pudding.
4. Add the eggs, sour cream and oil.
5. Mix until well blended.
6. In a small bowl, combine the sugar, cinnamon and walnuts.
7. Pour half the batter into the prepared pan.
8. Place a layer of sliced apples over the batter.
9. Sprinkle with 1/2 the cinnamon mixture.
10. Pour remaining batter over top and repeat with the remaining apples and cinnamon.
11. Bake for 60 to 70 minutes.
12. Cool for 1/2 hour before removing from the pan to cool completely.
Title: Fruit Pastry
Ingredients:
- 650 flour
- 2 baking powder
- 300 margarine
- 200 sugar
- 2 salt
- 30 powdered milk
- 120 eggs
- 420
Instructions:
1. Sift together dry ingredients.
2. Add butter and rest of ingredients.
3. Place jelly in the center of pastry and roll up.
4. Bake at 180C or 350F for 10 min on each side.