lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Cider and Cheddar Tartlets
Ingredients:
- 2 unsalted butter
- 1/2 brown sugar
- 2 granny smith apples
- 1/2 ground cinnamon
- 4 sweet apple cider
- 2 cider vinegar
- 0.5 puff pastry
- 1/4 cheddar cheese
Instructions:
1. Preheat oven to 400°F In a large saucepan, melt butter. Add 2 tablespoons sugar and stir until smooth. Add apple and cook on medium-low heat until pieces are slightly softened but still hold their shape, 5-7 minutes. Stir in 1/8 teaspoons cinnamon. Transfer to a bowl adn set aside.
2. In the same saucepan, add apple cider, cider vinegar, and remaining sugar and cinnamon and heat on medium until sugar dissolves. Turn heat to low and simmer until cider mixture is a syrupy and reduced to about 3/4 cup approximately 25 minutes.
3. Meanwhile, on a lightly floured surface, roll out puff pastry into a 14x14-inch square. Use a knife or pizza wheel to cut pastry into 12 rectangular pieces by slicing 4 horizontal rows and 3 vertical rows. Place cut pastry pieces into a greased 12-cup muffin tin, lining bottoms and sides. Use a fork to prick the bottoms a few times. Spoon cooked apple into pastry cups. Bake 15 minutes or until golden brown. When cool enough to handle, remove the tartlets from the muffin tin, drizzle with cider syrup and sprinkle with cheese. Serve hot or cold.
Title: Chocolate Cheesecake Truffle Balls
Ingredients:
- 1 chocolate chips
- 1 cream cheese
- 1/2 icing sugar
- 1/2 graham cracker crumbs
- 1 vanilla extract
- 1 salt
- 1
Instructions:
1. Melt 1/2 C chocolate chips in a double boiler.
2. Beat cream cheese using electric mixer until smooth.
3. Add icing sugar, graham crumbs, vanilla and salt, and blend well.
4. Mix in melted chocolate and chocolate chips.
5. Cool in freezer until slightly firmer (20-25 mins), (at this point they will still be quite soft and sticky)
6. Hand roll them into balls.
7. Toss balls in oreo crumbs, or whichever topping you like.
8. STORE IN FREEZER (this is very important, as they will get soft and sticky if left out for more than a few hours).
Title: Pat-In-The-Pan Pie Crust
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 salt
- 8 unsalted butter
- 2 -3 heavy cream
- 1 salt
- 1/8
Instructions:
1. Position rack in center of oven.
2. Preheat to 400 deg F.
3. Whisk flour and salt together in a bowl or process the mixture for 10 seconds in a food processor.
4. Add butter; mash with back of fork or process until mixture resembles coarse crumbs.
5. Drizzle 2-3 tbsp cream over the top and stir or process till crumbs look damp and hold together when pinched.
6. Transfer mixture to prepared 9-inch pie pan or 9.
7. 5 or 10-inch two-piece tart pan.
8. Pat evenly along bottom and sides with fingertips.
9. If making a pie, form crust edge and crimp or flute with fingers.
10. Prick bottom/sides with fork.
11. Bake till crust is golden brown, 18-22 minutes, prcking bottom once or twice if it bubbles.
12. If filling crust with uncooked mixture that requires further cooking, whisk together egg yolk and salt, then brush inside of crust with mixture.
13. Return to oven until egg glaze sets, 1-2 minutes.
Title: Heavenly Hash Cake
Ingredients:
- 4 eggs
- 2 sugar
- 1 butter
- 1 1/2 margarine
- 4 self rising flour
- 1 vanilla
- 2 marshmallows
- 1 powdered sugar
- 1 evaporated milk
- 4 butter
- 1/2
- 4
Instructions:
1. Preheat oven to 350.
2. Mix by hand the eggs,sugar and butter.
3. In a seperate bowl mix flour,cocoa,nuts and vanilla,add this to the egg mixture.
4. Pour into a well greased and floured 19x13 inch pan,bake for 20-25 minutes.
5. When done cut large marshmallows in half and place on cake while hot.
6. Return to the oven for a few minutes to soften and melt.
7. Combine all icing ingredients and stir until smooth.
8. Pour icing over hot cake amd marshmallows.
Title: Rainbow Pops
Ingredients:
- 2 gelatin
- 7 oranges
- 12 marshmallow creme
Instructions:
1. Heat 1 cup of water in saucepan to boiling. Stir in 1 box flavored gelatin until dissolved. Transfer mixture to blender; let cool slightly. Add 3/4 cup marshmallow creme (about half the jar). Whirl mixture in blender until smooth and creamy.
2. Grease 12 cups (each about 2-3/4 inches wide) of a muffin pan. Divide the gelatin mixture equally among the cups, filling each cup with about 2-1/2 tablespoons of the gelatin mixture. Place muffin pan in freezer for 1 hour.
3. Line baking sheet with waxed paper; lightly coat paper with vegetable-oil cooking spray. Run butter knife around edges of pops in muffin cup. Gently pry up one edge of pop and slide fingers under; remove pop from cup and place, smaller side (bottom) down, on lined baking sheet. Repeat with the remaining pops and place on sheet.
4. Gently lay a wooden stick on top of each pop so stick runs across whole diameter of pop, with end extending for handle. Cover pops with another sheet of waxed paper. Freeze.
5. Repeat Steps 1 and 2 with second box of flavored gelatin and remaining marshmallow creme to make another batch of pops.
6. Loosen edges of pops with butter knife, pry up one edge and slide fingers underneath to remove the pops. Invert pops (bottom up) onto first set of pops, lining up edges. Return to freezer and freeze until firm. To remove from baking sheet, lift with spatula.
Title: Armenian Shakar Lokum (Butter Cookies)
Ingredients:
- 1 sugar
- 2 butter
- 1 vanilla
- 1 egg
- 4 flour
Instructions:
1. Preheat oven to 350.
2. Cream butter and sugar. Mix in egg.
3. Add flour til your hands don't stick.
4. Roll into balls.
5. Bake til bottom of cookie is golden brown, careful not to overcook, about 10 minutes.
Title: Vanilla Custard Cups (Low-Fat Low-Carb)
Ingredients:
- 2 eggs
- 3/4 low-fat milk
- 1/4 soymilk
- 3/4 water
- 1/4 Quark
- 1 farmer cheese
- sugar
- vanilla extract
- cinnamon
Instructions:
1. Combine all ingredients except cinnamon in a blender until almost smooth.
2. Pour into 6 (6-ounce) custard cups. Sprinkle with cinnamon. Place in a baking pan. Pour hot water into the pan, so that it reaches 1 inch up the sides of the custard cups. Bake at 350F for 35 minutes. To remove, dip cups in hot water for a few seconds. Loosen with the tip of a knife and invert onto a plate.
Title: Christmas Fruitcake
Ingredients:
- 1/4 dried cherries
- 1/4 dried cranberries
- 1/2 golden raisin
- 1/2 dark rum
- 1/4 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1/4 ground cinnamon
- 1/2 butter
- 1/2 brown sugar
- 1 eggs
- 1/2 unsulphured molasses
- 2 milk
- 1/2 pecans
- 1/4 dark rum
- 1/2
Instructions:
1. Soak cherries, pineapple, cranberries, raisins, and orange peel in 1/2 cup rum, covered tightly, for at least 24 hours at room temperature.
2. Preheat oven to 325 degrees F (165 degrees C). Butter 2 6-inch round pans, or 2 loaf pans, and line with parchment paper.
3. In a small bowl, whisk together flour, baking soda, salt, and cinnamon and set aside.
4. In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg.
5. In a liquid measuring cup, stir together molasses and milk.
6. Beat dry mixture into creamed mixture in three batches, alternating with molasses mixture. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pans.
7. Bake in preheated oven for 40 to 45 minutes. Cool in the pans for 10 minutes, then sprinkle each with 2 tablespoons rum.
8. Cut two pieces of cheesecloth large enough to wrap around each cake. Moisten both cheesecloths with 1 tablespoon rum each. Spread on top of parchment paper cut to the same size as the cheesecloths, and unmold cakes onto them. Sprinkle top and sides of cakes with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper.
9. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.
Title: Cream Cheese Cookies - Sugar Free
Ingredients:
- 4 cream cheese
- 1/2 butter
- 1 flour
- 1/4 flour
- salt
Instructions:
1. Blend the cream cheese and butter.
2. Add flour and salt then blend until flour is completely incorporated.
3. Gather dough into a smooth ball, cover with plastic wrap and chill 1-2 hours.
4. Preheat oven to 375 degrees.
5. Lightly dust counter with flour and roll out 1/2 of the dough to 1/8 inch thickness and carefully cut into 2-inch squares, saving scraps to re-roll.
6. Blend jar of preserves with a spoon so it is a smooth consistency.
7. Place a 1/4 teaspoon dab of preserves in the center of each square. Fold over two opposite corners of square to the middle, overlapping slightly and pressing so they stick together and jam squishes out a bit. After folding each cookie, transfer to an ungreased cookie sheet, about 1 inch apart.
8. Bake each batch for 10-12 minutes, until bottoms are barely golden brown. Gently press any overlapped corners down that have opened while baking.
9. Transfer to a wire rack. Repeat with remaining dough.
10. When cookies are cool, place an additional small dab of apricot preserves on each side of the folded cookie.
Title: Sweet Sugarless Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 sea salt
- 1/2 baking powder
- 1/4 nutmeg
- 2 eggs
- 1/2 stevia powder
- 1 unsalted butter
Instructions:
1. Preheat oven to 350 degrees F. Lightly grease a cookie sheet (or line with parchment paper) & set aside.
2. In a medium mixing bowl, sift together the flour, salt, baking powder & nutmeg.
3. Place the eggs & stevia in a large bowl & beat with an electric mixer until well combined. Slowly add the butter, continuing to beat until the mixture is smooth & creamy.
4. Using a wooden spoon, add the flour mixture to the butter mixture, 1/2 cup at a time, stirring well after each addition.
5. Form the dough into 2-inch balls & place them 2-inches apart on the cookie sheet. Flatten the balls slightly with the bottom of a glass. Bake 20-25 minutes or until the cookies are golden brown.
6. Variations: Place a pecan half on top of each cookie before baking. Or, flatten the balls slightly with the bottom of a glass then make a thumblike depression in the center - fill the depression with your favorite jelly, jam, chocolate or carob chips before baking.
Title: Mango and Banana Spring Rolls
Ingredients:
- 4 granulated sugar
- 1/3 mango
- 1 banana
- 1 coconut
- 1/2 granulated sugar
- 2 brown sugar
- 2 ground ginger
- 2 -3 icing sugar
- 12 mango puree
- 1 coconut
- 1 kiwi fruits
- 2
Instructions:
1. Pour enough oil into a medium-size deep frying pan to reach at least 2 inches (5 cm) in depth, but no more than one-third up side of pan.
2. Place 1/3 cup (75 mL) granulated sugar in a shallow dish.
3. Line a baking sheet with paper towels.
4. For 2 different fillings, peel mango and slice fruit from pit.
5. Slice flesh into matchstick-size pieces. Place in a medium-size bowl.
6. Peel banana and slice into matchstick-size pieces.
7. Place in a separate bowl; Add 1/4 cup (50 mL) coconut and 1 tablespoon (15 mL) each of granulated and brown sugar to each filling.
8. Stir ginger into mango filling, tasting and adding a little more, if you like, and cinnamon into banana filling.
9. Place 6 spring roll wrappers on a counter. Cover remaining with a damp cloth.
10. Dividing mixture equally, spoon mango filling onto 1 top corner of each wrapper. Tightly roll corner toward centre to partially enclose filling.
11. Once you reach centre, fold in sides to cover filling.
12. Continue tightly rolling up wrapper to form a small log.
13. To seal, brush seam with egg white.
14. Repeat with banana filling and remaining wrappers.
15. To fry rolls, place pan with oil over medium-high heat and heat to 350F (180C). Carefully slip 2 to 3 rolls into hot oil. Donýt overcrowd.
16. Fry, turning once or twice until golden brown, from 2 to 3 minutes.
17. Once browned, immediately remove rolls to paper towel-lined sheet.
18. Blot dry, then immediately roll in granulated sugar until lightly coated. Place on a tray.
19. Repeat with remaining spring rolls.
20. To serve, slice a warm mango spring roll in half on the diagonal.
21. Place a whole banana spring roll on a dessert plate.
22. Set a half of mango roll on its end beside banana roll.
23. Place other half on banana roll.
24. Sift a little icing sugar overtop.
25. Drizzle mango purée around rolls.
26. Add a scoop of ice cream and a few slices of kiwi, if you like.
27. Repeat with remaining spring rolls.
28. MANGO PUREE: Purée pulp of 1 mango in a food processor with 1/4 cup (50 mL) water. Add lime juice or sugar to taste. If too thick, thin with water.
Title: Canadian Maple Shortbread
Ingredients:
- 2/3 maple syrup
- 1 butter
- 3/4 butter
- 2 flour
- 1 salt
Instructions:
1. Maple butter: In a small saucepan, bring the maple syrup to a boil and reduce by half (this should take about 15 minutes) Remove from heat and let it stand at room temp.
2. When it is cool, add the butter and stir or gently whisk until well blended.
3. Place in frigde until firm.
4. This makes about 3/4 cup.
5. Shortbread: In a food processor or blender, combine the maple butter, flour and salt.
6. Use the pulse setting to combine well the ingredients.
7. Take it out of the blender/food processor and shape it into a ball.
8. Flatten it to a disc shape.
9. Wrap in plastic and refrigerate until well chilled.
10. Preheat oven to 350F and position rack to centre of oven.
11. Remove dough from the fridge and roll it out to about 1/4 inch thickness.
12. Cut dough into desired shapes (I use a maple leaf shaped cookie cutter... very Canadian, eh?) Place cookies on ungreased cookie sheet and bake until slightly golden brown (about 10-15 min, depending on your oven).
Title: Banana Peach Smotthie Pie
Ingredients:
- 3 1/2 vanilla pudding mix
- 2 skim milk
- 2 banana
- 1 graham cracker crust
- 6 ground nutmeg
- 1/4
Instructions:
1. Prepare pudding according to package with milk. Let cool.
2. Puree chopped peach in a food processor and stir into cooled pudding.
3. Lay banana slices in bottom of piecrust and cover with pudding .
4. Cover with plastic wrap and refrigerate until firm, up to 1 hour.
5. Before serving, thinly slice remaining peach and decorate top of pie. Sprinkle nutmeg over top.
6. Slice, serve and enjoy :).
Title: Cappuccino Trifle
Ingredients:
- 1 cream cheese
- 1 brewed coffee
- 3/4 milk
- 1 1/2 ground cinnamon
- 1/2 instant vanilla pudding
- 1 Cool Whip
- 1
Instructions:
1. Cube loaf cake and place 1/2 in the bottom of a 2qt serving dish.
2. Beat coffee with the cream cheese using a wire whisk until smooth.
3. Gradually add all of the milk.
4. Add the cinnamon and pudding until well blended.
5. Gently add the Cool Whip until smooth.
6. Pour 1/2 this mixture on the 1/2 half of the cubed cake, then add the remaining cake topped with the remaining cappuccino mixture.
7. Garnish with the chocolate shavings.
8. Be sure to refrigerate before serving for a nice cool treat!
Title: Barb's Blueberry Buckle
Ingredients:
- 1/3 sugar
- 2 shortening
- 1 egg
- 1/4 milk
- 3/4 flour
- 1 baking powder
- 1/4 salt
- 1 blueberries
- 1/4 sugar
- 3 flour
- 1/4 cinnamon
- 2 butter
Instructions:
1. Heat oven to 375 degrees F.
2. Mix thoroughly sugar, shortening, egg.
3. Stir in milk.
4. Sift together and stir in flour, baking powder and salt.
5. Blend in berries.
6. Spread in greased and floured 9x5x3" pan.
7. Sprinkle with crumb topping.
8. Bake 45-50 minutes until toothpick stuck in center comes out clean.
9. Serve warm with ice cream or whipping cream.
Title: Krumkaker ( Rolled Wafer)
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 flour
- 1 1/2 vanilla
- 1/2 salt
- 1/4
Instructions:
1. Mix all the ingredients together throughly to make a thin batter.
2. Preheat krumkake iron over medium heat on top of range until a drop of water sizzles when dropped on top.
3. Open iron; lightly brush inside top and bottom with shortening, oil or melted butter.
4. Spoon 1 tablespoon batter onto center of hot iron; close iron.
5. Bake about 1 minute on each side until cookie is lightly browned.
6. Insert tip of a knife under cookie to remove from iron; roll hot cookie into a cone shape.
7. Cool on rack.
8. Cookies become crisp as they cool.
9. Repeat with remaining batter.
10. If batter thickens as you use it, add water a tablespoon at a time as necessary to thin it to the consistency of thick cream.
11. Store baked cookies in airtight containers.
12. If desired, sprinkle with confectioner's sugar or fill with lightly sweetened whipped cream.
Title: Swedish Coconut Cookies
Ingredients:
- 1 Crisco shortening
- 1 butter
- 2 sugar
- 3 flour
- 1 baking soda
- 1 baking powder
- 1 coconut
- 1 vanilla
- 1 1/2 walnuts
Instructions:
1. Set oven to 350 degrees.
2. Cream butter, shortening and sugar with vanilla.
3. Sift the flour, baking soda and baking powder.
4. Add the flour mixture to the butter mixture along with the coconut and nuts (if using).
5. Mix to form a roll.
6. Chill in the fridge for 2 or more hours.
7. Slice and bake on a greased cookie sheet OR drop by teaspoonfuls onto cookie sheet.
8. Bake for 8-10 minutes, or until lightly brown.
Title: Gorgeous Chocolate-Hazelnut-Cake
Ingredients:
- 100 butter
- 100 sugar
- 250 eggs
- 200 flour
- 5 baking powder
- 300 ground hazelnuts
- 1
- 200
- 100
Instructions:
1. pre-heat the oven to 175°C, line a cake tin with baking paper or grease it well.
2. Chopp the dark and the nut chocolate into chunky pieces.
3. Cream the butter, sugar and a pinch of salt. Add the eggs one by one.
4. In a second bowl mix nuts, flour and baking powder. Bit by bit add the egg-butter-mixture and stirr until well combinded. Then add the chocolate.
5. Pour the dough into the tin and bake for 70-75 minutes. Cover the cake after 20 minutes to prevent it from getting burned.
6. For the icing melt the milk chocolate using a hot water bath (or your microwave if you have one) and spread this over the slightly cooled cake. Sprinkle with whatever garnish you like (I use nut brittle or sugar granules) or simply leave it plain.
7. ENJOY! =).
Title: Champagne Truffle Squares
Ingredients:
- 450 chocolate
- 375 vanilla
- 3 cocoa powder
- 1
Instructions:
1. Line a 23x12cm (9x5in) dish or tin with clingfilm and set aside. Put the chocolate in a large heatproof bowl.
2. Heat the cream in a pan until gently bubbling, then pour half over the chocolate, leave for 1 minute to melt a little, then mix with an electric whisk. Add the remaining cream and continue mixing until smooth and glossy. (Adding the cream in two parts prevents the mixture from splitting; if it does separate, whisk in a splash of cold cream to bring it back together). Stir in the fizz and vanilla.
3. Pour the truffle mixture into the prepared tin. Smooth the top, then chill for at least 4 hours (or overnight) to set.
4. Using a hot knife (dip in hot water then dry with kitchen towel), cut the truffles into bite-sized sqares. Chill until ready to eat. If you like, dust with cocoa powder, to prevent them from sticking, before arranging in mini cupcake cases.
Title: Divine Chocolate Mousse
Ingredients:
- 125 cream cheese
- 1/2 sugar
- 1 egg
- 250 dark cooking chocolate
- 600
Instructions:
1. Beat the cream cheese, sugar and egg together until smooth.
2. Break the chocolate into small pieces and melt over a double boiler or in the microwave.
3. Add the melted chocolate to the cream cheese mixture and stir through until well combined. Stir in the cream, again stirring until well combined. Chill until required.
4. Pipe or spoon into glass bowls, chocolate cups, or use as a filling for desserts.
Title: Moist Chocolate Cake
Ingredients:
- 1/2 butter
- 2 1/4 brown sugar
- 3 eggs
- 1 1/2 vanilla extract
- 1/2 baking soda
- 1 water
- 3 cake flour
- 2 1/4 baking powder
- 1 salt
- 1/2 sour cream
- 1
Instructions:
1. Preheat oven to 350 degrees F. Line bottom of two greased 9-in. round baking pans with parchment paper; grease paper.
2. In a large bowl, cream butter and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cooled chocolate. In another bowl, whisk flour, baking soda, salt, and baking powder; add to creamed mixture alternately with sour cream and water, beating well after each addition.
3. Transfer batter to prepared pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minute before removing to wire racks; remove paper. Cool completely. Frost between and over layers with vanilla or chocolate frosting.
Title: Rugelach Pinwheels
Ingredients:
- 1 cream cheese
- 1 unsalted butter
- 1/4 sugar
- 2 flour
- 1/4 granulated sugar
- 2 granulated sugar
- 1/4 light-brown sugar
- 1/2 cinnamon
- 3/4 golden raisin
- 1 walnuts
- 1/2 sugar
- 1 cinnamon
- 2
Instructions:
1. Dough:
2. Place cream cheese and butter in the bowl of a food processor and process until smooth and creamy.
3. Add 1/4 cup sugar and continue processing until fully incorporated.
4. Add flour and pulse just until dough comes together.
5. Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours.
6. Filling:
7. In a medium bowl, mix together 1/4 cup plus 2 tablespoons granulated and brown sugar, 1/2 teaspoon cinnamon, raisins, and walnuts; set aside.
8. On a lightly floured surface, roll out 1 piece of dough into a rectangle about 1/8-inch thick.
9. Spread a thin layer of preserves over dough; sprinkle with filling mixture.
10. Roll dough into a log beginning with one of the long sides; wrap in plastic wrap. Transfer dough log baking sheet.
11. Repeat process with remaining piece of dough.
12. Place dough logs in refrigerator; let chill at least 1 hour.
13. Preheat oven to 350°F; line baking sheets with parchment paper and set aside.
14. Topping:
15. Mix together 1 cup sugar 2 teaspoons cinnamon for the topping; set aside.
16. Slice chilled dough logs crosswise, about 1/4 inch thick.
17. Toss each cookie in the cinnamon-sugar mixture. Place cookies 3 inches apart on prepared baking sheets.
18. Bake until lightly browned, 18 to 20 minutes.
19. Cool on wire rack.
Title: Pumpkin Almond Torte- Low Fat
Ingredients:
- 1/2 eggs
- 4 canned pumpkin
- 1 Splenda Sugar Blend for Baking
- 2/3 all-purpose flour
- 6 lemon peel
- 1 1/2 baking powder
- 3/4 nutmeg
- 1/2 cinnamon
- 1/4 powdered sugar
- 1/4 lemon juice
- 1 lemon peel
- 1/4
Instructions:
1. Preheat to 325.
2. Powder the Nuts in a blender or processor.
3. In a small bowl use an electric mixer to beat egg whites until foamy. Slowly add 3 tablespoons of the sugar. Continue to beat until stiff and peaks form. Set aside.
4. In a large bowl beat yolks with remaining sugar until pale. Beat in pumpkin and lemon peel. Stir in flour, baking powder, nutmeg, and cinnamon. Fold in nuts and beaten whites. Pour into a greased and floured 9-in pan with removable rim.
5. Bake 40-45 minutes until toothpick comes out clean. Cool on rack 10 minutes.
6. Meanwhile make glaze. In a small bowl whisk powdered sugar, lemon juice, and lemon peel.
7. Remove rim from Torte. Spoon glaze over torte and allow to cool. Garnish with whipped cream and slivered almonds.
Title: Rich Chocolate Pudding
Ingredients:
- 100 dark chocolate
- 1/2 sweetened condensed milk
- 4 refined flour
- 1 baking powder
- 1/2 baking soda
- 1/2 cocoa powder
- 1/4 eggs
- 3 golden syrup
- 1/2 honey
- 2 dark chocolate
- 3/4 butter
Instructions:
1. Lightly grease a pudding/jelly mould. Sieve refined flour, baking powder, baking soda and cocoa powder together.
2. Break eggs into another bowl and whisk. Add golden syrup (even honey can be used) and mix. Add two tablespoons of grated dark chocolate and butter and mix. Add the flour mixture to this and mix well.
3. Heat some water in a pressure cooker and place a base in it. Pour the cake batter into the prepared mould. Cover it with foil and place in the cooker. Cover the cooker and steam for thirty five to forty minutes.
4. To make the chocolate fudge sauce, melt grated dark chocolate in a double boiler over medium heat. Add condensed milk and mix. Cook for two to three minutes. Add fresh cream and mix.
5. Turn the pudding onto a serving plate. Pour the chocolate fudge sauce over and serve.
Title: Linda's Delicious Dessert
Ingredients:
- 1 crushed pineapple
- 1 sugar
- 1/4 butter
- 1/4
- 1
Instructions:
1. Mix pineapple and peaches.
2. Sprinkle with sugar.
3. Spread dry cake mix on top.
4. Add melted butter.
5. Grease and flour a 9x13" baking pan.
6. Bake in a preheated 375 degree oven, for 40-45 mins., or until done.
7. If using a glass dish, bake at 300.