lumicero/recipes-ing2inst huggingface dataset:
Title: Jelly Cookies
Ingredients:
- 1 vegetable shortening
- 1/2 granulated sugar
- 1 egg
- 1 vanilla extract
- 1/2 fresh lemon juice
- 2 1/2 all-purpose flour
Instructions:
1. Preheat oven to 350. Lightly grease 2 baking sheets.
2. In a large bowl, cream the vegetable shortening and sugar. Beat in the egg. Beat in the vanilla extract and lemon juice. Gradually blend the flour.
3. Pinch off walnut-size pieces of the dough and rool into balls. Place 1 inch apart on the prepared baking sheets. Press your finger into the center of each cookie to make an indention. Fill each cookie with a little jelly.
4. Bake for 20 to 25 minutes, until lightly colored. Cool on wire rack.
Title: Ambrosia Cake
Ingredients:
- 1/2 butter
- 1/2 shortening
- 2 sugar
- 1 buttermilk
- 3 eggs
- 2 baking soda
- 2 flour
- 1/2 cinnamon
- 1/2 nutmeg
- 2 chocolate
- 1/2 clove
- 1/2 boiling water
- 1 apple
- 2 sugar
- 2 milk
- 1/2 oleo
- 1/4 baking soda
- 1 baking powder
- 1 coconut
- 1 pecans
- 1 crushed pineapple
- 1 orange
- 1 raisins
Instructions:
1. Dissolve chocolate in boiling water and set aside.
2. Cream the butter, shortening and sugar and sift the dry ingredients together.
3. Add alternately with buttermilk and add chocolate and chopped apple.
4. This makes 3 big layers.
5. Bake at 375 for 30 to 40 minutes.
6. Cook and frost with ambrosia filling.
7. Ambrosia Filling:.
8. Cook to soft ball stage:
9. 3 cups sugar
10. 2 cups milk.
11. Then add and beat well:.
12. 1/2 lb oleo.
13. 1/4 tespoon baking soda 1 teaspoon baking powder.
14. After beating add:.
15. 1 cup fresh or frozen coconut.
16. 1 cup chopped pecans.
17. 1 samll can crushed pineapple.
18. 1 orange, sectioned.
19. 1 cup raisins.
Title: Chocolate Shortbread
Ingredients:
- 1 butter
- 3/4 icing sugar
- 1 1/2 flour
- 1 salt
- 1/3
Instructions:
1. Preheat oven to 300 degrees F. Soften butter to room temperature.
2. Cream butter until soft and fluffy. Beat in icing sugar.
3. Stir in flour, salt, and cocoa, and mix well. If very soft, chill in refrigerator for 1/2 hour.
4. For ORIGINAL Recipe:
5. Shape into 1 inch balls and place on an ungreased cookie sheet about 2 inches apart. Flatten balls with a fork. Bake for 20 - 25 minutes. Remove from oven, cool slightly and remove from pan.
6. For use with COOKIE PRESS:
7. Using a cookie press, spritz the dough about 2 inches apart onto an ungreased cookie sheet (NOTE: the dough will probably feel softer than regular shortbread dough, but this is normal and it will work good). Bake for 15 - 18 minutes. Remove from oven, cook slightly and remove from pan.
Title: Good Doggie Dog Treats
Ingredients:
- 2 1/2 whole wheat flour
- 3/4 egg
- 1 beef bouillon cubes
- 1/2 boiling water
- 2 brown sugar
- 3/4
- 2 -3
Instructions:
1. Set oven to 300 degrees.
2. In a bowl, combine all ingredients.
3. Stir until well blended.
4. Knead dough for about 1 minute.
5. On a floured surface, roll out dough to 1/4" thickness.
6. Cut out into bone shapes.
7. Place on a greased cookie sheet.
8. Bake for 30 minutes.
9. Cool before storing in a container.
Title: Molasses Cookies
Ingredients:
- 3/4 molasses
- 1/2 butter
- 1 egg
- 1/2 sugar
- 1/2 milk
- 2 3/4 flour
- 3 baking powder
- 1/2 baking soda
- 1/2 cinnamon
- 1/2 ginger
- 1/2 salt
Instructions:
1. Heat the molasses and butter until butter is just melted.
2. Mix egg, sugar, milk to molasses mixture.
3. Sift together dry ingredients and add to molasses mixture.
4. Drop by spoonfuls onto a greased baking sheet.
5. Bake in a moderate oven (350 deg F) 8 to 10 minutes until tops crack.
6. Remove from pan at once. Total measure, 50 3-inch cookie, one per serving.
Title: Allergen-Free Raspberry Cupcakes
Ingredients:
- 6 fresh raspberries
- 1/4 soymilk
- 1/4 applesauce
- 1 lemon juice
- 1 1/2 vanilla extract
- 1 1/2 xanthan gum
- 1 baking soda
- 1 baking powder
- 1 salt
- 1/2 vegetable shortening
- 6 brown sugar
- 1
Instructions:
1. Heat oven to 350 degrees, grease 12 muffin cups.
2. Blend first 5 ingredients (wet ingredients) in small blender, set aside.
3. Combine dry ingredients (flour mix, xanthan gum, baking soda, baking powder and salt), set aside.
4. Cream shortening and brown sugar with hand mixer.
5. add half of flour mixture, beat with hand mixer.
6. add half of pureed wet ingredients, beat with hand mixer.
7. add rest of flour mix, beat with hand mixer
8. add rest of liquid mixture, beat with hand mixer until well incorporated.
9. Pour into muffin cups and bake 20 minutes, or until toothpick inserted in center comes out clean.
10. Cool and frost as desired. I recommend Recipe #510131! :).
Title: Chocolate Rice Krispies Squares
Ingredients:
- 1/4 margarine
- 1 butter
- 1/2 marshmallows
- 6 vanilla
- 1/2
Instructions:
1. In large saucepan over low heat, melt butter.
2. Add marshmallows, stir until melted and well blended.
3. Add choc.
4. chips and stir till melted.
5. Remove from heat.
6. Stir in vanilla, add cereal stirring until well coated.
7. Using buttered spatula, press into buttered 13x9" pan.
8. Cool and cut into squares.
Title: Out-Of-This-World Cake
Ingredients:
- 1 water
- 1 1/4 - 1 1/3 eggs
- 1/3 crushed pineapple
- 3 milk
- 1 instant vanilla pudding
- 3 vanilla
- 1 cream cheese
- 1 pecans
- 1 walnuts
- 12
- 1
Instructions:
1. CAKE:
2. Prepare and bake cake according to directions on box for a 9x13 pan using the water, oil, and eggs in the boxed mix.
3. Let sit for about 5-10 minutes and then pierce the top of the cake with a fork.
4. TOPPING:
5. Pour the undrained pineapple over the baked layer.
6. Mix the milk, pudding mix, and vanilla in a medium mixing bowl.
7. In another medium mixing bowl beat the cream cheese at high speed till light and fluffy.
8. Add the pudding mixture to this beating till smooth.
9. Spread over the prepared layers.
10. Top with whipped topping.
11. Sprinkle with the coconut and pecans.
12. Chill covered for several hours.
Title: Chocolate Covered Cherry Sheet Cake With Pour -Over Glaze
Ingredients:
- 1 cherry pie filling
- 1 eggs
- 2 sugar
- 1 butter
- 3/4 milk
- 1/3
- 1
Instructions:
1. Lightly grease a 13 x 9 baking pan or spray with vegetable oil spray. Set pan aside.
2. Preheat oven to 350 dg. with rack in center of oven.
3. Place cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl. Blend at low speed for 1 minute, then stop and scrape down sides of bowl with rubber spatula. Increase the mixer speed to medium and beat 2 minutes more. Batter should look thick and well-blended.
4. Pour batter into prepared pan, smoothing top with spatula, then place in oven. Bake 30-34 minutes, until cake springs back in center when touched. Place on rack while making glaze.
5. Place sugar, butter and milk in a small sauceman over medium-low heat, stirring constantly until mixture comes to a boil. Boil gently for 1 minute, stirring constantly.
6. Remove pan from heat and mix in chocolate chips. After chips have melted and glaze is smooth, pour it over the warm cake so that it covers entire surface. The glaze with be thin, but will firm up. (I speed up the process by chilling cake.).
7. After glaze is set and cake has cooled down, cut into serving size pieces and enjoy!
8. (NOTE: The glaze is very rich. If you are not as much of a chocolate lover as I (huh?) make sure there is only a thin layer covering top of cake.).
Title: Blueberry Pineapple Dump Cake
Ingredients:
- 1 crushed pineapple
- 2 blueberries
- 2/3 brown sugar
- 1/2 butter
Instructions:
1. Preheat oven to 350°F.
2. In a 13 x 9" baking pan coated with cooking spray, spread the pineapple and blueberries over the bottom of the pan. Sprinkle evenly with the cake mix and brown sugar. Drizzle the butter evenly over the top.
3. Bake for 45-50 minutes until bubbly.
4. 250 calories per serving (without ice cream!).
Title: Best Darn Chocolate Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 1 water
- 1/2 eggs
- 1/2
- 4
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease cake pan. 9x13”.
3. Dust with flour and tap out the excess.
4. Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
5. Blend with an electric mixer on low speed for 1 minute.
6. Stop and scrape down the sides of the bowl.
7. On medium low speed continue to blend for 2-3 minutes more.
8. The batter will be very thick and should look well combined.
9. Pour batter into prepared pan and smooth it out.
10. Bake for 27-32 minutes.
11. Frost with favorite frosting.
Title: No Fail Pie Crust
Ingredients:
- 4 flour
- 2 baking powder
- 1 brown sugar
- 2 egg
- 1 vinegar
- 1
Instructions:
1. In a large bowl mix flour, baking powder, brown sugar.
2. Add lard and work with pastry fork until it resembles course meal.
3. In a 1 cup measuring cup put egg, vinegar and enough cold water to fill cup.
4. Add to dry ingrdients.
5. Mix this until all dry ingredients are moist.
6. Form in balls and roll into pies.
Title: Chocolate-Mint Thumbprints
Ingredients:
- 1/2 sugar
- 1 butter
- 1 vanilla
- 1 flour
- 1 1/2 butter
- 1/4 powdered sugar
- 1/4 milk
- 1 shortening
- 1
- 1/4
- 2
- 1/4
Instructions:
1. Heat oven to 375. In large bowl, beat sugar, 1 cup butter and the vanilla with electric mixer on medium speed until fluffy. Beat in egg yolk until smooth. Beat in flour and cocoa.
2. Shape dough by rounded teaspoonfuls into 1 inch balls. On ungreased cookie sheet, place balls 1 inch apart. With inxes finger or thumb, make indentation in center of each ball.
3. Bake 7-9 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. In small bowl, beat 1/4 cup butter and the powdered sugar on low speed until smooth. Beat in milk, peppermint extract and enough food color for desired color. Spoon about 1/2 t. filling into each cookie.
5. Melt the chocolate chips and shortening, and drizzle over the tops of each cookie.
Title: Black Bottom Butterscotch Pie
Ingredients:
- 1 graham cracker crust
- 3 cornstarch
- 1/4 sugar
- 1 1/4 half-and-half
- 4 1/2 bittersweet chocolate
- 1 unsalted butter
- 1/2 vanilla extract
- 3 unsalted butter
- 1/2 brown sugar
- 1 salt
- 3 cornstarch
- 2 half-and-half
Instructions:
1. Make the chocolate pudding: in a medium saucepan, combine the cornstarch and sugar; whisk in ½ cup half-and-half until the mixture is smooth.
2. Add in the remaining ¾ cup and bring to a boil, whisking constantly.
3. Continue to cook mixture over med-high heat, whisking, until the mixture thickens, about 3-4 minutes.
4. Take the pan from the heat and whisk in the chocolate and butter; continue to whisk until all the chocolate and butter have melted and the pudding is very smooth; stir in the vanilla.
5. Scrape the pudding into the prepared pie crust and smooth the top with a rubber spatula.
6. Make the butterscotch putting: in a medium saucepan, combine the butter, brown sugar, and salt; cook the mixture over low heat, whisking, until the butter is melted and the sugar is dissolved.
7. In a mixing bowl, combine the cornstarch and ½ cup of half-and-half; whisk to dissolve; set this mixture aside.
8. Add the remaining 1 ½ cups half-and-half to the saucepan; whisk until it is combined with the brown sugar mixture.
9. Add in half-and-half/cornstarch mixture to the pan; stir to combine, and turn the heat to med-high; cook, whisking, until the mixture thickened, about 3-4 minutes.
10. Scrape the butterscotch mixture into the pie shell and smooth the top layer of the pudding with a rubber spatula so that it evenly covers the chocolate pudding.
11. Place plastic wrap directly on the surface of the filling and refrigerate the pie until the filling is completely set, about 6 hours and up to 1 day.
Title: Croustade Aux Pommes Et Erable
Ingredients:
- 6 apples
- 2/3 maple syrup
- 3/4 flour
- 3/4 oatmeal
- 1/2 brown sugar
- 1/2 butter
- salt
Instructions:
1. In a pan that goes in oven, put the cut apples.
2. Pour the maple syrup on the apples.
3. In a separate bowl, mix together the flour, oatmeal, brown sugar, butter and salt.
4. Add this mixture on the apples.
5. Cook in the oven for about 35 minutes at 375°F.
6. Serve warm with vanilla ice cream is amazing!
Title: Crispy Lemon Cake
Ingredients:
- 6 unsweetened applesauce
- 6 self-rising flour
- 1 light brown sugar
- 2 eggs
- 1 granulated sugar
- 4 lemon, zest of
- 1
Instructions:
1. Warm apple sauce, then beat in brown sugar (you may not need as much as 6 oz).
2. Add sifted flour, then well beaten eggs.
3. Pour into a shallow greased and floured tin (about 7 inches x 11 in) and bake near the bottom of a moderate oven (350 F, Mark 4) for 20-30 minute.
4. Meanwhile mix white sugar and lemon juice and pour over the top of the cooked cake while still hot and in the tin.
5. Leave to cool, then cut into fingers.
Title: Yoghurt Cake With Marmalade Glaze
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1 plain yogurt
- 1 sugar
- 3 eggs
- 1 lemon, rind of
- 1/4 vanilla extract
- 1/2 orange marmalade
- 1/4 marmalade
- 1 water
Instructions:
1. Position rack in center of oven and preheat to 350*F.
2. Generously butter a 8 1/2 X 4 1/2 X 2 1/2 inch metal loaf pan.
3. sift flour, baking powder and salt into a medium bowl.
4. Combine yogurt, sugar, eggs, lemon peel and vanilla in a large bowl; whisking until well blended.
5. Gradually whisk in dry ingredients.
6. Using a rubber spatula, fold in oil.
7. Transfer batter to a prepared pan.
8. Place pan on a baking sheet.
9. Place in the oven and bake until cake begins to pull away from the sides of pan and tester inserted comes out clean, about 50 minutes.
10. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake and turn cake out onto rack.
11. Turn cake upright on rack and cool completely.
12. Stir marmalade and 1 tsp of water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake.
13. Let glaze cool and set.
14. Cut cake crosswise into slices.
Title: St. Patrick's Day Practically Sugar Free Trifle
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 1 salt
- 1 milk
- 3 butter
- 3 eggs
- 1 1/2 sugar substitute
- 1 1/2 vanilla extract
- 1 lemon juice
- 1 1/2 instant pistachio pudding mix
- 2 1/2 milk
- 6 kiwi fruits
- 8 Cool Whip
Instructions:
1. To make the cake, Heat the milk amd butter in a glass measuring cup or small bowl for about 2 minutes and the milk is heated and butter is melted.
2. Meanwhile, in a small bowl combine the flour, baking powder, and salt and sift well. Set aside.
3. In a large bowl, with an electric mixer, mix the eggs for about 2-3 minutes and the eggs double in volume and are fluffy and light yellow. Add the Splenda and mix for another 2-3 minutes. Add the vanilla extract and lemon juice and mix for a few seconds to incorperate.
4. Add 1/2 cup of the flour to the egg mixture and beat until combined. Add half the milk/butter until also combined. Add another 1/2 cup of flour until well mixed. Add the remaining milk and beat to combine. Add the last of the flour until well mixed.
5. Pour into a greased and floured large baking dish and bake at 350* for about 30-35 minutes and the cake is golden brown and a toothpick inserted comes out clean. Allow to the cake to completely cool before assembling for the trifle.
6. To make the Pudding: In a medium sized bowl, add the pistachio instant pudding and the milk and mix well, either with an electric mixer or a whisk. Mix for about a minute and refrigerate until firm. It may seem liquidy, but I liked to have it be a bit thinner than a regular pudding for this dessert.
7. To assemble the Trifle: Cut the cake into bite sized pieces and layer in the bottom of a large glass or other see-through bowl. Pour half of the pudding ontop of the cake pieces and smooth and even the top. Add the kiwi slices in even rows on top of the pudding. Pour about 1/2 of the tub of Cool Whip and smooth out on top. Sprinkle the Cool Whip with green colored sugar sprinkles.
8. Repeat the process another time, the cake, pudding, kiwi slices, and cool whip. Sprinkle the colored sugar evenly and festively on top of the cool whip. Chill for at least 30 minutes to set and serve within 2 days.
Title: 2 Ingredient Toasted Coconut Macaroon Cookie Creations
Ingredients:
- 100 -150 sweetened condensed milk
- 1
Instructions:
1. Pour around 3/4 of the can of condensed milk into a large bowl.
2. Preheat the grill or broiler to medium.
3. Add 100g of the coconut to the bowl and mix well.
4. You want the mixture to form a relatively dry but moist enough dough so that when you shape the mixture in your hands only a minimal amount of milk leaks out.
5. Add more coconut or condensed milk accordingly until you achieve the desired consistency.
6. Shape into balls or pyramids and grill or broil for a few minutes watching carefully as these can burn from 1 minute to the next. Do not take your eyes off them!
7. When they are lightly patched with golden brown they are ready.
8. Nothing beats the taste of freshly toasted coconut. Yum Yum!
Title: Blueberry Granola Bars
Ingredients:
- 1/2 honey
- 1/4 brown sugar
- 3 canola oil
- 1 1/2 ground cinnamon
- 1 1/2 quick-cooking oats
- 2 fresh blueberries
Instructions:
1. Preheat oven to 350 degrees.
2. lightly grease a 9x9 inch square baking pan.
3. In a medium sized saucepan combine honey, brown sugar, oil, and cinnamon and bring to a boil. Continue boiling for 2 minutes with out stirring.
4. In a large mixing bowl, combine oats and blueberries. Stir in honey mixture until thoroughly blended.
5. Spread into the prepared baking pan, gently pressing mixture flat. Bake until lightly browned, about 40 minutes.
6. Cool completely in a pan on a wire rack. Cut into 1 1/2 by 3 inch bars.
Title: Double Chocolate Bread Pudding
Ingredients:
- 2 sugar
- 1/3 milk
- 1/4 eggs
- 6 vanilla extract
- 2
- 1
- 6
- 1/4
Instructions:
1. Preheat oven to 300 degrees. In 2 quart saucepan, heat cream, sugar and milk over medium heat until sugar dissolves, stirring occasionally. Remove from heat.
2. Add chopped chocolate, stirring with wire whisk until mixture is smooth and chocolate melts completely. Gradually whisk in eggs and vanilla until well combined.
3. Place bread in shallow 1-1/2 quart or 8" by 8" glass or ceramic baking dish. Pour chocolate mixture over bread. Cover and refrigerate 30 minutes, sitrring ocasionally.
4. Sprinkle chocolate chips on top of bread mixture. Bake, uncovered, 40 to 45 minutes or until set. Cool 10 minutes to serve warm, or cover and refrigerate to serve cold later. Serve with whipped cream if you like.
Title: Griswold Inn Indian Pudding
Ingredients:
- 1/2 brown sugar
- 3 ground ginger
- 3 ground cinnamon
- 1/2 salt
- 8 milk
- 1/2 butter
- 3/4 cornmeal
- 1 1/2 light molasses
Instructions:
1. Preheat oven to 350F and butter a 13 x 9" pan.
2. Combine brown sugar, spices, salt, milk and butter in a large saucepan and mix well.
3. Bring to a boil; gradually add cornmeal, stirring occasionally.
4. Stir in molasses.
5. Pour mixture into buttered pan.
6. Bake for an hour and 15 minutes or until pudding is set.
Title: Healthier Fudgy Fruit Dip
Ingredients:
- 1/3 non-fat vanilla yogurt
- 1/3 fresh strawberries
- 1 1/2
Instructions:
1. In a bowl, combine fudge topping, yogurt and orange juice concentrate.
2. Cover and refrigerate for at least 30 minutes.
3. Serve with strawberries.
Title: Flan
Ingredients:
- 1 1/2 sugar
- 6 eggs
- 1 sweetened condensed milk
- 2 evaporated milk
- 1 vanilla extract
Instructions:
1. Pre-heat oven to 325°F.
2. Pour 1 cup sugar in warm pan over medium heat.
3. Stir constantly until sugar becomes brown and completely melted.
4. Pour into 12 ramekins and tilt to swirl caramel around sides.
5. In large bowl, beat eggs.
6. Slowly mix in sweetened condensed and evaporated milk.
7. Slowly mix in 1/2 cup sugar and vanilla.
8. Blend until smooth.
9. Pour equally into ramekins.
10. Set ramekins in large baking dishes and fill dishes with water half-way up the sides of the ramekins.
11. Bake 45 minutes.
12. Test to make sure flan is set by inserting knife half-way between edge and center. Knife should come out clean.
13. Remove from oven and cool on rack.
14. Refrigerate at least one hour.
15. Before serving, place dishes in hot water for 30-60 seconds.
16. Run spatula or knife around side and invert onto plate.
Title: Layered Chocolate Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 3 canola oil
- 1/3 vanilla pudding mix
- 1 unflavored gelatin
- 1 milk
- 2 cream cheese
- 1 unsalted butter
- 1/2 powdered sugar
- 1 1/2 pure vanilla extract
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees F, then grease a 15"x10" baking pan.
2. In a large bowl, stir together cake mix, water, eggs & oil until well combined.
3. Pour into the prepared pan & bake 23-25 minutes or until a toothpick inserted near the center comes out clean.
4. Cool in the pan on a wire rack.
5. In a large saucepan, combine pudding mix, gelatin & milk, cooking according to the package directions for pudding. Cool.
6. When cake has cooled, cut it into three 10"x5" rectangles, placing one on a serving platter & spreading half of the pudding mixture over the top of it. Repeat this layering, then top that off with the 3rd layer of cake.
7. In a large bowl, beat cream cheese & butter until fluffy, then beat in the sugar & cocoa & then the vanilla until smooth.
8. Frost top & sides of the cake. Store in the refrigerator.
Title: Big and Yummy Choc Chip Cookies
Ingredients:
- 50 butter
- 25 sugar
- 140 egg
- 1 flour
- 150 baking powder
- 1 vanilla bean
- 1/8
- 75
Instructions:
1. In a big bowl cream butter, nutella and sugar for about 5 minutes. Add the egg and beat it inches.
2. In a second bowl combine baking powder, flour and vanilla bean. Add this to the wet mixture and mix to combine.
3. Fold in both types of chocolate chunks.
4. Use your hands to form large round heaps of dough (1 1/2 tbs dough per cookie). Flatten slightly on the baking sheet. These will spread, so leave enough room between them.
5. Bake in the preheated oven at 180°C/350°F for about 15 minutes. Take them out when theyre still a bit soft, theyll crisp up while cooling.
6. Allow to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Title: Seven Minute Frosting
Ingredients:
- 2 sugar
- 1 1/2 water
- 5 cornstarch
- 1 1/2 vanilla
- 1
Instructions:
1. Combine all ingredients except vanilla in upper part of a double boiler, beating constantly with an egg beater until frosting stands in peaks.
2. Remove from heat.
3. Add vanilla.
4. Beat until frosting will spread easily on a 2 layer 8 inch cake.
Title: Plum Crunch Cake
Ingredients:
- 2 eggs
- 1 butter
- 5 self raising flour
- 5 orange, juice and zest of
- 5 plums
- 1 plums
- 4 fresh lemon juice
- 4
- 1 1/2
- 8
- 1
Instructions:
1. Preheat oven to 160°C.
2. Butter and line the base of a 2 lb loaf tin.
3. Lightly beat the eggs and yolk with a pinch of salt.
4. Beat the butter and sugar in a bowl until light and fluffy.
5. Pour in the eggs a little at a time, beating well after each addition.
6. Fold in the flour with the orange zest and two tablespoons of the juice.
7. Fold in the chopped plums (or other fruit you are using).
8. Spoon into the prepared pan.
9. Scatter the plum wedges over the top.
10. Bake for 50 minutes or until a skewer inserted comes out clean.
11. Cool for 10 minutes, then turn out on a wire rack.
12. Mix the remaining orange juice with the lemon juice and caster sugar.
13. Spoon over the cooling cake and sprinkle with the crushed sugar pieces.
Title: Powdered Sugar Frosting for Cookies
Ingredients:
- 2 powdered sugar
- 1 vanilla
- 1 shortening
- 1 salt
- 2/3 milk
Instructions:
1. Mix powdered sugar, vanilla, shortening and salt with mixer till smooth and creamy.
2. Add milk until it is the consistency you want.
3. Add a few drops of food coloring for desired color.
4. Frost away!
Title: Chocolate Dip
Ingredients:
- 2 chocolate chips
- 1/2 heavy cream
Instructions:
1. Pour both into small saucepan over very low heat, so chocolate will not burn. Stir till melted.
2. Take off of heat and serve immediatly.
3. I sometimes add splashes of our favorite liquors and flavorings and a dash of cinnamon.
4. Serve with fresh fruit, like strawberries, and/or cut up pieces of pound cake or angelfood cake. Enjoy!