lumicero/recipes-ing2inst huggingface dataset:
Title: Triple Berry Cheesecake Squares
Ingredients:
- 36 margarine
- 3 cream cheese
- 6 Splenda sugar substitute
- 1/4 non-dairy whipped topping
- 1 berries
- 2 boiling water
- 3/4 lemon gelatin
- 1
Instructions:
1. MIX crumbs and margarine; press into bottom of 9-inch square pan.
2. BEAT cream cheese and SPLENDA® Granulated Sweetener in large bowl with mixer until well blended. Gently stir in COOL WHIP; spread over crust. Top with berries. Refrigerate until ready to use.
3. ADD boiling water to gelatin mix in medium bowl; stir 2 minute until completely dissolved. Add ice; stir until melted. Refrigerate 10 minute or until slightly thickened; spoon over fruit. Refrigerate 3 hours or until firm.
Title: Basic Homemade Yellow Cake
Ingredients:
- 2 1/2 cake flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1 1/4 sugar
- 3/4 margarine
- 1 vanilla
- 3 eggs
- 3/4 buttermilk
Instructions:
1. Preheat oven to 350°F.
2. Sift flour, baking powder, baking soda and set aside.
3. Cream together the sugar and margarine.
4. Beat in vanilla and eggs, one at a time.
5. Alternately add dry ingredients and buttermilk until well blended.
6. Spread batter evenly into greased and floured cake pans.
7. Bake for 27 to 35 minutes on middle rack, until toothpick inserted in centre comes out clean.
8. Cool 10 minutes in pans before removing to wire rack.
9. Cool completely and frost or fill as desired.
10. Cake can also be baked in a 13 x 9 inch or Bundt pan.
11. For orange marble cake: reserve 1 cup of the batter add to it 2 to 3 squares melted and cooled semi-sweet chocolate, add orange zest to remaining yellow batter and swirl chocolate batter through orange batter for marbled effect.
Title: Apple Crisp
Ingredients:
- 4 apples
- 1/2 sugar
- 1 flour
- 1 cinnamon
- 1/2 brown sugar
- 1/2 butter
- 1/2 flour
- 2/3 oatmeal
Instructions:
1. Preheat oven to 350. Placed sliced apples in an 8x8 baking dish.
2. In bowl mix ½ cup sugar, 1 tablespoon flour, and cinnamon. Toss with the apples.
3. In bowl mix remaining ingredients until crumbly.
4. Sprinkle topping over apples in the pan, pressing down to work crump mixture naturally into apples. Bake for 25 minutes or until apples are tender, mixture in bubbly, and topping is browned.
Title: Christmas Carrot Pudding
Ingredients:
- 1 carrot
- 1 potato
- 1 flour
- 1 sugar
- 1 butter
- 1/2 clove
- 1/2 nutmeg
- 1/2 baking soda
- 1 egg
- 1 rum
- 2 -3 brandy
Instructions:
1. Sprinkle a tablespoon of flour over fruit & mix, set aside.
2. Grate carrot & potato, set aside.
3. Cream sugar & butter, add egg & beat.
4. Add carrot & 1/2 of potato.
5. Mix well & add remaining flour & spices.
6. Dissolve baking soda in remaining 1/2 of potato.
7. Add to pudding & mix lightly.
8. Add floured fruit & mix lightly.
9. Add rum or brandy if using.
10. Pour into large buttered pudding bowl.
11. Cover with greased parchment or waxed paper.
12. Cover with clean cotton cloth, tied down.
13. This recipe makes 1 large & 1 small pudding. You can make 2 medium puddings.
14. Steam on stovetop for three hours, watching water level.
15. Water should not come more than halfway up the bowl.
16. At this point you can either serve it, refrigerate for a few days or put in the freezer.
17. I try to make mine about a month ahead, put in the freezer, take it out the day before you want it, thaw in fridge.
18. Steam for one hour before serving.
19. Serve with egg nog sauce, or your favorite hard sauce.
Title: Orange Steamed English Pudding With Rum Butter
Ingredients:
- 1/2 unsalted butter
- 1 sugar
- 4 eggs
- 2 all-purpose flour
- 2 baking powder
- 2/3 orange zest
- 2 lemon zest
- 2 unsalted butter
- 1/2 powdered sugar
- 3/4 dark rum
- 2 -3 orange zest
- 1 nutmeg
- 1/2
Instructions:
1. Cream the butter and sugar together in the bowl of an electric mixer until light and fluffy. Beat in eggs one at a time, making sure each is incorporated before adding next.
2. Sift flour and baking powder together in a separate bowl and alternately add flour mixture to the butter mixture with the orange juice.
3. Stir in grated zests and turn the batter into a well buttered 1 quart steamed pudding mold and cover tightly with a lid or a double layer of foil secured with kitchen string. Set the mold on a rack in a kettle with a tight fitting lid and add enough hot water to kettle to reach 2/3 of the way up the sides of the mold. Steam the pudding covered for 2 hours.
4. Remove and let pudding cool a bit on a rack for 10 minutes, uncovered. Meanwhile, MAKE THE RUM BUTTER: With an electric mixer with a whip attachment, cream butter. Beat in sugar a little at a time and then beat in rum, zest and nutmeg. Beat until light and fluffy and transfer to a serving bowl. Place a serving plate on top of the pudding and invert onto a serving plate and serve with the rum butter.
Title: Black Bottom Cream Cheese Cupcakes
Ingredients:
- 1 cream cheese
- 1/3 sugar
- 1 egg
- 1 salt
- 1 all-purpose flour
- 1 1/4 sugar
- 1 baking soda
- 1/4 salt
- 1 water
- 1 egg
- 1 vanilla
- 1 white vinegar
- 1/3 chocolate chips
- 1 sugar
- 1
- 1/2
Instructions:
1. preheat oven 180 Celsius
2. make the filling: using a mixer beat the cream cheese + sugar + egg + salt until smooth . stir in the chocolate chips.
3. batter: whisk flour + sugar + cocoa + baking soda + salt.
4. in a small bowl whisk water + egg + vegetable oil + vanilla + vinegar.
5. beat the liquid ingredients into the dry ingredients until smooth.
6. spoon the batter into muffin cups ( i use foil cups -- but if u can't find them then use any cups) fill them halfway.
7. spoon a heaping tablespoon of the filling into the center of each cupcake.
8. sprinkle tops with chocolate chips and sugar.
9. bake in the upper third of the oven for 15 minute then switch to the lower third in the last 15 minute.
Title: Holy Cow Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 sweetened condensed milk
- 1 1/3 cream cheese
- 1 Cool Whip
- 1
- 4
- 1
Instructions:
1. Prepare cake as package directs.
2. Bake in greased 9x13 pan at 350°F for 30-35 minutes or until cake tests done.
3. Blend together caramel topping and sweetened condensed milk.
4. As soon as cake is removed from the oven poke holes all over top of cake.
5. Pour milk all over cake.
6. Crush 2 Butterfingers and sprinkle over cake.
7. Chill cake.
8. Stir together cream cheese and Cool Whip until well blended.
9. Spread over cake. Crush remaining candy bars and sprinkle over cake.
Title: Fig and Walnut Cookies
Ingredients:
- 2 eggs
- 1 vanilla extract
- 2 2/3 all-purpose flour
- 2/3 sugar
- 1 lemon zest
- 1/2 salt
- 3/4 unsalted butter
- 9 dried mission figs
- 1/2 raisins
- 3/4 honey
- 1/3 ground cinnamon
- 1 lemon zest
- 1 walnuts
- 1 egg
- 1
Instructions:
1. For the pastry dough: Whisk the eggs and vanilla in a small bowl to blend. Mix the flour, sugar, lemon zest, and salt in a large bowl. Add the butter and rub in with your fingers until the butter is the size of small peas. Add the egg mixture and mix with a fork until the dough comes together. Gather the dough into a ball. Divide the dough in 2 and flatten into disks. Wrap the dough disks in plastic and refrigerate for 1 hour.
2. Meanwhile, for the filling and cookies: Preheat the oven to 350 degrees F.
3. Line 2 heavy large baking sheets with parchment paper. Finely chop the figs and raisins in a food processor. Add the honey, orange juice, cinnamon, and lemon zest, and pulse just to blend. Scrape the fig mixture into a medium bowl. Stir in the walnuts. Transfer the fruit mixture to a pastry bag.
4. Roll out 1 disk of dough on a floured work surface to 1/8 to 1/4-inch thickness. Using a 2 1/2-inch diameter biscuit cutter, cut out dough rounds. Gather the dough scraps into a disk, then cover and refrigerate while assembling the cookies. Spoon the fruit mixture in the center of each dough round. Lightly moisten the edges of the dough with the egg wash. Fold the dough over the filling and press the edges to seal. Arrange the cookies evenly apart on the prepared baking sheets. Brush the tops of the cookies with egg wash. Bake until the cookies are pale golden, about 18 minutes.
5. Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack and cool completely. Repeat with the refrigerated dough scraps and remaining filling.
Title: Maple Frosting
Ingredients:
- 1/4 butter
- 3 margarine
- 3 powdered sugar
- 1 milk
Instructions:
1. Beat butter in a small mixing bowl for 30 seconds.
2. Gradually add 1 1/2 cups sifted powdered sugar, beating well.
3. Beat in milk and maple flavoring.
4. Gradually beat in an additional 1 1/2 to 1 3/4 cups sifted powdered sugar to make a spreadable frosting.
Title: Ww Cinnamon S'mores 3 Points
Ingredients:
- 8 marshmallow cream
- 3/4 cinnamon
- 4
- 1/8
Instructions:
1. Preheat oven to 425.
2. Spread 4 of the crackers each with 3 tablespoons of the marshmallow fluff.
3. Top each with 1 tablespoon of the chocolate chips and sprinkle with cinnamon.
4. Top each with another cracker. Cut each cracker in half, making 8 sandwiches.
5. Place each sandwich in the center of a sheet of foil and wrap, making 8 packages.
6. Set the packages on a baking sheet and bake until hot and melted, about 8 minutes.
7. Open the packages carefully and serve at once.
Title: Banana Cream Eclairs
Ingredients:
- 1 water
- 1/2 butter
- 1/4 sugar
- 1/2 salt
- 1 all-purpose flour
- 4 eggs
- 2 1/2 heavy whipping cream
- 3 sugar
- 1 vanilla extract
- 3 -4 firm bananas
- 1/2 icing sugar
- 2 butter
- 2 vanilla extract
- 1 boiling water
- 1 -2 pecans
- 1/2
Instructions:
1. In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms.
2. Remove from heat and let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until dough is smooth and shiny.
3. Insert a 3/4-inch round tip into a pastry bag; add dough. Pipe 3-inch strips about 3 inches apart on a greased baking sheet.
4. Bake at 400F for 25-30 minutes or until golden brown. Remove to wire racks.
5. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
6. In a large mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form.
7. In another bowl, mash bananas; gently fold in whipped cream. Spoon into eclairs and replace tops.
8. In a small bowl, combine the confectioners' sugar, cocoa, butter and vanilla. Add enough water to make a thin glaze and spread over eclairs.
9. Sprinkle with pecans and serve immediately. Refrigerate leftovers.
Title: Peach Cobbler made with home preserved peaches
Ingredients:
- 1 sugar
- 1/2 - 1 butter
- 1/3 flour
- 1 baking powder
- 2 salt
- 1/4 nutmeg
- 1 milk
- 3/4
Instructions:
1. Mix flour, baking powder, salt, nutmeg and sugar.
2. Stir in milk until just combined.
3. Pour batter over butter.
4. Top with peaches.
5. Bake at 375*F for about 45 minutes.
6. Best served warm but I eat the leftovers by just heating in microwave for a short time.
7. Yummy.
Title: Chocolate Kahlua Cake
Ingredients:
- 1 sour cream
- 1 1/2 Kahlua
- 3/4 eggs
- 1/2 instant chocolate pudding mix
- 2 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Oil a 12 cup bundt pan.
3. Combine all cake ingredients in a large bowl.
4. Beat with mixer about 3 minutes.
5. Spoon into pan.
6. Bake about 45 minutes or until tester comes out clean.
7. Cool 15 minutes.
8. Remove from pan.
9. When cool, dust with powdered sugar.
10. Refrigerate for best flavor.
Title: Individual Peach Pastries
Ingredients:
- 2 phyllo pastry sheets
- 1 unsalted butter
- 2 light brown sugar
- 8
Instructions:
1. Preheat the oven to 400*F.
2. Remove one sheet of phyllo from under the plastic wrap to a clean work surface. Brush it with half of the melted butter. Lay the second phyllo sheet on top and brush with the remaining butter. Cut the phyllo in half lengthwise, then quarter lengthwise, to make 8 rectangles.
3. Line a baking sheet with parchment paper. Lightly spray parchment paper with cooking spray and place 4 of the rectangles onto the paper. Place the remaining rectangles on top of each, making four 4 4-layered pastries.
4. Arrange about 10-12 peach slices on each pastry and sprinkle 1 teaspoons brown sugar over each.
5. Bake 10 minutes. Remove from oven and sprinkle each pastry with an additional teaspoon of brown sugar.
6. Return to the oven and bake 5-7 minutes more, until the sugar has melted and is bubbly.
Title: Cream Puff Cake
Ingredients:
- 1/2 butter
- 1 margarine
- 1 water
- 4 all-purpose flour
- 1 eggs
- 4 cream cheese
- 3 milk
- 1 instant vanilla pudding
- Cool Whip
Instructions:
1. In a medium saucepan, over medium-high heat bring water to a boil. Melt butter in water. Reduce heat. Add flour and cook stirring constantly until it forms a ball. Turn ball into a bowl, and let cool for a few minutes.
2. Add eggs, one at a time, beating well after each addition, making sure each egg is well incorporated.
3. Spread flat in a 9x13 greased baking dish. Bake at 400F for 35-40 minutes. Cool.
4. Mix together cream cheese and milk, beat until smooth. Add instant pudding, one package at a time. Spread over cooled shell. Top with whipped cream and drizzle chocolate syrup on top.
5. Chill at least one hour before serving. Refrigerate leftovers.
Title: Arroz Con Leche (Rice Pudding)
Ingredients:
- 1/2 rice
- 1 1/2 water
- 1 lemon peel
- 4 cinnamon stick
- 1 milk
- 1/4 sugar
- 1 salt
- vanilla extract
- cinnamon
Instructions:
1. Cook the rice in the water lemon peel and cinnamon stick until soft, about 10 minute.
2. Add the milk, salt, vanilla and sugar.
3. Bring to jut under a boil and turn down the heat.
4. Cook at medium low heat uncovered until it gets thick and rice has absorbed most of the milk.
5. Stir once in a while so it wont stick.
6. take out the cinnamon stick and pour into bowl or small ramekins.
7. Sprinkle with ground cinnamon.
8. Enjoy!
Title: Mandy's Cake
Ingredients:
- 1 sour cream
- 1 instant vanilla pudding
- 1/2 eggs
- 1 vanilla
- 4 chocolate chips
- 1 confectioners' sugar
- 0.333
- 1/2
Instructions:
1. Mix first six ingredients. Pour half of batter in greased, floured bundt pan. To remaining batter add Hershey's syrup and chocolate chips. Mix. Add to pan and swirl (take spatula and go around once, cutting through batter but not to bottom of pan).
2. Bake at 350F for 45 minutes. When cool dust with powdered sugar, or drizzle with melted chocolate., whatever your preference.
Title: Soft Sugar Cookies
Ingredients:
- 1 brown sugar
- 1 white sugar
- 1 shortening
- 1/2 salt
- 4 flour
- 2 baking powder
- 2 eggs
- 2 vanilla
- 1 buttermilk
- 1 baking soda
- 1/2 nutmeg
Instructions:
1. Cream sugars, shortening, eggs, beat. Add flour, salt, baking powder and nutmeg. Alternately with buttermilk in which soda has been dissolved.
2. Refrigerate for 1 hour. Roll and cut and drop on greased cookie sheet and press down with a wet cloth over a glass. Dip cloth in dish of sugar before pressing cookie.
3. Bake in oven at 350-400 for 8-12 minutes.
Title: Blueberry Crumble Bars
Ingredients:
- 1 1/2 Robin Hood all-purpose flour
- 1 1/2 quick-cooking oats
- 1 1/2 brown sugar
- 1/2 baking soda
- 1/2 fennel seed
- 1 salt
- 2 orange zest
- 3/4
Instructions:
1. Preheat the oven at 375°F (190°C). Butter a 9 x 8 inch baking dish.
2. In a large mixing bowl, combine together flour, oats, 1 cup of brown sugar, baking soda, fennel seeds, salt and orange zest. Add in oil until it resembles moist crumbs. Reserve half the mixture and press the remaining mixture into the prepared baking dish.
3. In a small saucepan, combine orange juice, remaining ½ cup of brown sugar and vanilla. Bring to a simmer and whisk in the cornstarch, avoiding lumps. Add in blueberries and cook until the mixture thickens, for about 2 minutes. Spread the mixture over the prepared crust. Top with remaining oat mixture.
4. Bake for 25 minutes or until just browned. Cool before cutting into bars.
5. Tip: Bake these ahead of time and take them along with you to the park or cabin.
Title: Chocolate Cream Cheese Whispers in Raspberry Sauce
Ingredients:
- 1 cornstarch
- 1 chocolate chips
- 1/2 butter
- 1 1/2 cream cheese
- 1 confectioners' sugar
- 3 miniature phyllo cups
- 1
Instructions:
1. Prepare Raspberry Sauce by bringing juice to a boil in a small saucepan.
2. Add cornstarch and whisk to blend; cook until thickened.
3. Sauce may be made in advance and refrigerated.
4. In a small microwave-safe bowl, combine chocolate chips and butter.
5. Microwave on high, stirring at 20-second intervals until melted and smooth.
6. In another small bowl, combine cream cheese and confectioners sugar; beat until smooth.
7. Assemble by placing 2 tablespoons of Raspberry Sauce on each dessert plate.
8. Place 1 or 2 phyllo shells on sauce.
9. In each shell place a teaspoon of cream chees mixture and a teaspoon of chocolate mixture.
10. Serve immediately, or store in refrigerator up to 1 hour.
11. If desired, decorate with shaved chocolate, or Betty Crocker's Real Chocolate Dessert Decorations (available in most grocery stores).
Title: White Night Cookie Recipe
Ingredients:
- 1/4 coconut oil
- 1/2 pitted dates
- 1/2 egg
- 1 honey
- 1 -2 old fashioned oats
- 3/4 flax seed
- 1 sea salt
- 1/2 cinnamon
- 1/4 ground ginger
- 1/2 cardamom
- 1/4 walnuts
- 1/8 dried cherries
- 1/2
- 1/3
- 1/4
Instructions:
1. Preheat the oven or toaster oven to 350 degrees F.
2. Combine all wet ingredients, including dates, in the blender and blend until smooth.
3. Combine all dry ingredients including walnuts, flax seed, and cherries in a large mixing bowl.
4. Combine wet and dry ingredients to form dough.
5. Fold in white chocolate chunks.
6. Scoop about 2 tbs of dough and place on parchment-lined cookie sheets. Press down dough with your fingers to about ½ inch thick rounds.
7. Place in oven and bake for 20 minutes.
8. Remove from oven and let cool on cooling rack.
9. recipe taken from: https://www.mattressadvisor.com/white-night-cookie-recipe/.
Title: Butterballs With Chocolate Ganache
Ingredients:
- 1/2 vanilla bean
- 1 sugar
- 1 unsalted butter
- 1/2 granulated sugar
- 1 3/4 all-purpose flour
- 1/2 ganache
- 3 heavy cream
- 1/3
Instructions:
1. For vanilla sugar, split vanilla bean; scrape out seeds.
2. In small bowl, whisk vanilla bean, seeds and sugar.
3. Cover and let stand overnight.
4. Cookies: In large bowl, with an electric mixer on medium-high speed, beat butter until creamy, about 3 minutes.
5. Beat in sugar until light and fluffy.
6. On low speed, beat in flour just until blended.
7. Shape dough into a disk; wrap in plastic wrap and refrigerate until firm, at least 3 hours or overnight.
8. Shape dough into 3/4-inch balls; place on a large rimmed baking sheet and freeze 30 minutes.
9. Meanwhile, preheat oven to 375 degrees F.
10. Line 2 large cookie sheets with parchment paper.
11. Place balls on prepared sheets, 1 inch apart.
12. Bake 10-12 minutes, or just until firm (do not brown).
13. Cool completely on pans on wire racks.
14. Spread flat side of half of cookies with jam or chocolate ganache; top with remaining cookies to form sandwiches.
15. Roll cookies in vanilla sugar to coat.
16. For Chocolate Ganache: Put 3 ounces semisweet chocolate, chopped, in a bowl.
17. In saucepan, heat 1/3 cup heavy cream over medium-high heat just until small bubbles appear around edge of pan.
18. Pour cream over chocolate; whisk until smooth.
19. Cool at least 20 minutes, whisking occassionally, or until thickened.
20. This chocolate ganache recipe makes about 1/2 cup.
Title: Vanilla Cupcakes
Ingredients:
- 125 caster sugar
- 125 butter
- 125 margarine
- 2 self raising flour
- 2 eggs
- milk
- vanilla extract
Instructions:
1. Melt the butter in the microwave and pour into a bowl along with the sugar.
2. Add the beaten eggs and whisk the mixture.
3. Pour half of the flour into the bowl and whisk using a figure of eight. Then pour in the other half and do the same.
4. Next pour in the milk and vanilla and whisk until well combined.
5. Spoon the mixture into cupcake cases and put into the heated oven.
6. Cook until brown.
7. Leave to cool and then enjoy! (-:
Title: Upside Down Butterscotch Apple Sour Cream Cake
Ingredients:
- 1 1/2 flour
- 1 1/2 baking powder
- 3/4 salt
- 1/2 butter
- 2 eggs
- 2/3 vanilla extract
- 1 1/2 sour cream
- 1/2 golden delicious apple
- 3/4 butter
- 6 golden delicious apples
- 1/3
- 2 -8
Instructions:
1. Preheat oven to 375°F.
2. Mix flour, baking powder, and salt in medium bowl.set aside.
3. In large bowl, beat butter till smooth, gradually add sugar and beat till blended -- add eggs and vanilla, beat till blended.
4. Beat in flour mixture, then sour cream -- Stir in chopped apple.set aside while preparing butterscotch caramel sauce.
5. TO PREPARE SAUCE:
6. Melt butter in a 10" nonstick ovenproof skillet over medium heat -- add brown sugar and butterscotch morsels, stir till melted and smooth and bubbly -- about 2 minutes.
7. Add apple slices and cook till golden, using tongs to turn slices.about 3 minutes per side.(there will be a lot of liquid in skillet) -- remove skillet from heat and cool for 3 minutes.
8. Arrange apple slices in skillet in pattern.
9. Carefully spoon batter dollops atop apple slices.
10. Using an offset spatula, spread batter (batter will seem to float on apples and juices).
11. Bake till golden brown -- about 30 minutes.
12. Cool in skillet 10 minutes.
13. Invert onto large serving platter -- serve warm.
Title: Sugar Plum Cookies
Ingredients:
- 1 butter
- 3/4 brown sugar
- 2 all-purpose flour
- 3/4 granulated sugar
- 1/4
- 26
Instructions:
1. Heat oven 350.
2. degrees F.
3. Chop your sugared gumdrops into small pieces, I use scissors, or a sugared or floured paring knife. A little tedious job, but once its done, the recipe is a breeze.
4. Mix butter and sugar and cream well with wooden spoon.
5. (If using hand mixer do not over beat the butter and sugar, this will make the butter ooozz out while baking and end up with a buttery greasy cookie.).
6. Stir in the flour and the chopped gumdrops.( A tip is to use 1/4 cup of the flour tossed into the chopped gumdrops, so that they stay seperate after cutting.).
7. Shape dough into balls. This doesnt want to hold together well, so just squeeze each ball tightly to form.
8. Place onto cookie sheet.
9. Press a greased glass into the granulated sugar, and then press down on each cookie to 1/2 inch thick.
10. Cut the small drops into pieces and press a few into each cookie.
11. Bake 10 minutes, or until edges are light golden.
12. Remove to wire rack.
13. Cool completely.
14. You will see that these are crumbly to make balls, You might even think that they won't hold up.
15. But do not add any more butter.
16. That is the reason that the last drops are pressed into place before baking.
Title: Airfried Banana Walnuts Oats Muffins
Ingredients:
- 1 refined flour
- 1/4 walnuts
- 1/4 oats
- 1/4 unsalted butter
- 1/4 ghee
- 1/2 powdered sugar
- 1 baking powder
- milk
Instructions:
1. Mix butter and sugar together and add mashed banana and walnuts. Mix well.
2. In separate bowl, mix refined flour, oats and backing powder. Add these dry ingredients in the above mixture and cut and fold the mixture 3-4 times.
3. Add little milk if the batter seems to be very very thick. But in general this batter will be thick.
4. Grease muffin mould and put the muffin batter in each mould. Some walnuts can be put on top of each mould as well. Bake these muffins in preheated airfryer at 160 degrees for 10 minute Once baked, keep muffins in standby time for another 10 minute Take out all the muffin mould and allow to cool down for 10 minute Once cooled, de-mould all the muffins and serve.
Title: Chocolate Tart
Ingredients:
- 250 eggs
- 150 water
- 30 cocoa powder
- 500 biscuit mix
- 750 icing sugar
- 400
Instructions:
1. For preparing the biscuit, weigh out the egg and cold water.
2. Add the biscuit mix.
3. With a whisk, beat at fast speed for 8-10 minutes.
4. Then, fold in the sieved cocoa powder.
5. Pour into a round baking ring of 14cm diameter.
6. Bake at 200 degrees celcius for about 20 minutes.
7. After cooling, cut the biscuit twice and fill and spread with apricot jam.
8. Allow to set at room temperature.
9. Melt the dark vanilla chocolate at 40 degrees celsius and glaze the prepared tart.
10. Decorate with chocolate shavings and dust with icing sugar.