lumicero/recipes-ing2inst huggingface dataset:
Title: Viennese Torte
Ingredients:
- 1 rum
- 3
- 2
- 1
- 1/4
Instructions:
1. Cut pound cake lengthwise ito 3 layers.
2. Sprinkle 1 cut side of each layer with 1 tbsp rum.
3. Place bottom cake layer on serving plate; spread with strawberry preserves; top with middle cake layer; spread with apricot preserves.
4. Replace top layer of cake.
5. Frost top, sides and ends of cake with whipped topping; garnish with almonds.
Title: Brioche-Honey Bread Pudding
Ingredients:
- 1/2 unsalted butter
- 1 eggs
- 8 heavy cream
- 2 milk
- 2 honey
- 1 vanilla extract
- 1 1/2 cinnamon
- 1/4 nutmeg
- 1/4 confectioners' sugar
- 6 sugar
- 6 milk
- 2 vanilla extract
- 2
Instructions:
1. Preheat oven to 350F.
2. Bake bread cubes on baking sheet for 15 minutes stirring, until lightly toasted.
3. Let cool.
4. Shut off the oven With butter, grease shallow 3 qt baking dish.
5. In a bowl, whisk eggs, cream, milk, honey, vanilla, cinnamon, nutmeg.
6. Add bread: pour into baking dish.
7. Cover and chill overnight Preheat oven to 350F.
8. Bring 8 cups of water to boil Uncover bread mixture.
9. Place baking dish in large roasting pan; pour enough boiling water into roasting pan to come halfway up sides of dish.
10. Bake 1 hour or until a knife tests clean.
11. Let cool on rack until warm.
12. Dust with confectioners sugar and serve with creme anglaise Creme Anglaise: In a bowl, whisk yolks and sugar until slightly thickened and lemon colored, several minutes In a medium saucepan, heat milk over medium heat until bubbles form around edge.
13. Slowly whisk hot milk into yolk mixture, pour back into saucepan.
14. Place over medium low heat, stirring slowly and constantly scraping bottom and corners until sauce coats the back of the spoon.
15. Should be the consistancy of eggnog- about 10 minutes or until 170F.
16. Remove from heat; stir in vanilla.
17. Strain through sieve into bowl.
18. Set bowl of sauce in ice bath.
19. Stir continuously with rubber until cool.
20. Transfer to serving pitcher; cover with plastic.
Title: Double Dark Chocolate Cupcakes With Peanut Butter Filling
Ingredients:
- 3/4 cocoa powder
- 1/2 boiling water
- 1 buttermilk
- 1 3/4 all-purpose flour
- 1 1/4 baking soda
- 1/4 baking powder
- 1/4 salt
- 3/4 unsalted butter
- 1 1/2 granulated sugar
- 2 eggs
- 1 pure vanilla extract
- 1 creamy peanut butter
- 2/3 confectioners' sugar
- 1 heavy cream
- 8
Instructions:
1. Preheat the oven to 350° and position 2 racks in the lower and middle third of the oven. Line 24 muffin cups with paper or foil liners.
2. Put the cocoa powder in a medium heatproof bowl. Add the boiling water and whisk until a smooth paste forms. Whisk in the buttermilk until combined. In a medium bowl, sift the flour with the baking soda, baking powder and salt. In a large bowl, using an electric mixer, beat 1 1/2 sticks of the butter with the granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs and vanilla, then beat in the dry ingredients in 2 batches, alternating with the cocoa mixture. Carefully spoon the cupcake batter into the lined muffin cups, filling them about two-thirds full. Bake for 20 to 22 minutes, or until the cupcakes are springy. Let the cupcakes cool in the pans for 5 minutes, then transfer them to wire racks to cool completely.
3. In a medium bowl, beat the peanut butter with the remaining 3 tablespoons of butter until creamy. Sift the confectioners' sugar into the bowl and beat until light and fluffy, about 2 minutes. Spoon all but 3 tablespoons of the peanut butter filling into a pastry bag fitted with a 1/4-inch star tip. Holding a cupcake in your hand, plunge the tip into the top of the cake, pushing it about 3/4 inch deep. Gently squeeze the pastry bag to fill the cupcake, withdrawing it slowly as you squeeze; you will feel the cupcake expand slightly as you fill it. Scrape any filling from the top of the cupcake and repeat until all of the cupcakes are filled.
4. In a small saucepan, bring the heavy cream to a simmer. Off the heat, add the semisweet chocolate to the cream and let stand for 5 minutes, then whisk the melted chocolate into the cream until smooth. Let the chocolate icing stand until slightly cooled and thickened, about 15 minutes. Dip the tops of the cupcakes into the icing, letting the excess drip back into the pan. Transfer the cupcakes to racks and let stand for 5 minutes. Dip the tops of the cupcakes again and transfer them to racks. Spoon the remaining 3 tablespoons of peanut butter filling into the pastry bag and pipe tiny rosettes on the tops of the cupcakes.
Title: Brownie Haunted House
Ingredients:
- 2 1/4 unsalted butter
- 9 dark chocolate
- 3 caster sugar
- 7 eggs
- 2 1/4 plain flour
- 1 marshmallows
Instructions:
1. Preheat the oven to 350°F Butter and flour the bundt tin thoroughly.
2. Place the butter and chocolate into the small bowl and microwave until melted. Stir until smooth.
3. Pour into a large bowl and add the sugar. Stir well.
4. Add the eggs one at a time, beating well between each addition.
5. Add the flour and stir well until smooth.
6. Pour into the prepared tin, tap to get rid of any air bubbles. Place on a flat baking sheet and bake for 1hour.
7. Leave to cool for 20 minutes in the tin before turning it onto a wire rack. Leave to cool completely.
8. Mix up your icings and place into small piping bags. Decorate your house as desired.
9. Melt the marshmallow in the microwave for 15 seconds. Leave to cool for 10 seconds and then start stretching it between your fingers and over the house to make the spider webs. Leave till set.
Title: Caramel Flan
Ingredients:
- 3/4 sugar
- 2 milk
- 2 eggs
- 6 sugar
- 1/2 salt
- 1/2 vanilla
- 2
Instructions:
1. SAUCE:
2. Place the 3/4 cup of sugar in a large skillet and cook over medium heat till sugar melts and forms a light brown syrup; stir to blend.
3. While this is happening, in the oven heat an 8 1/4" round, shallow baking dish.
4. After the above sugar become a syrup, immediately pour it into the heated dish and holding the dish with a pot holder, quickly rotate to cover bottom and sides completely.
5. Set aside.
6. FLAN:
7. Preheat the oven to 325 degrees so that it is ready for you.
8. In a medium saucepan put the milk and cream and heat just till bubbles form around the edge of pan.
9. In a large bowl whisk the eggs.
10. Add the 1/2 cup sugar, salt, vanilla; mix well.
11. Gradually stir the hot milk mixture into this, stirring all the while.
12. Pour into the prepared dish with the syrup.
13. Set dish in shallow pan and pour boiling water around it to 1/2" deep.
14. Bake in the 325 oven for 35-40 minutes or until a silver knife comes out clean.
15. Let cool.
16. Then refrigerate for a least 4 hours or better overnight.
17. To serve, run a spatula around edge of dish to loosen.
18. Invert on shallow serving dish with a lip to catch the syrup.
19. Gently shake to release and hold the dish over the flan for a couple of minutes to get as much syrup dripped out as you can.
Title: Banarsi Kheer
Ingredients:
- 1 milk
- 1/2 rice
- 15 raisins
- 15 cardamom
- 3
Instructions:
1. without covering rice and milk high the micro for 20 minutes.
2. now, for 5 minutes high the micro at 50% power. remove from micro and grind with a laddle so that the rice breaks.
3. add the raisins n almonds.
4. cool it .add the cardamom .
5. cool it and serve.
Title: Sweet Potato Pecan Pie 1975
Ingredients:
- 2/3 white sugar
- 1/2 salt
- 1 1/2 cinnamon
- 1/2 ground ginger
- 1/2 nutmeg
- 1/4 allspice
- 1/4 clove
- 2 eggs
- 1 1/2 sweet potatoes
- 2/3 pumpkin
- 1/2 evaporated milk
- 6 brown sugar
- 1 butter
- 1 pecans
Instructions:
1. Line pie pan with unbaked crust and flute edges.
2. Combine all ingredients for the filling and stir well.
3. Pour into pastry lined pan.
4. Bake 15 minutes at 425 degrees.
5. Bake 30- 35 minutes or until almost done at 350 degrees.
6. TEN MINUTES BEFORE pie is completed-- combine pecans, brown sugar, and melted butter.
7. Pour over top of pie evenly.
8. Bake for the last ten minutes.
Title: Chocolate Drizzled Walnut Triangles
Ingredients:
- 1 walnuts
- 1 sugar
- 1/3 honey
- 2 ground cinnamon
- 1 lemon juice
- 1 milk
- 1 shortening
- 1/2
- 1
Instructions:
1. Roll out bottom crust to a 10-1/2-in. circle; place on an ungreased baking sheet.
2. Combine nuts, sugar, honey, cinnamon and lemon juice; spread over crust.
3. Roll out remaining pastry and place over nuts. With fork, seal edges together and pierce holes in top. Brush with milk. Bake at 375 degrees F for 15-20 minutes or until lightly browned.
4. Cool for 10 minutes. Cut into 16-20 wedges. Cool completely.
5. In a saucepan, melt chocolate chips and shortening over low heat; drizzle over wedges.
Title: Coconut Cake
Ingredients:
- 1 sugar
- 3/4 unsalted butter
- 1/2 vanilla
- 2
- 1
- 1/4
- 2
- 8
- 4
- 12
Instructions:
1. For Cake: Preheat oven to 350°F.
2. Grease & flour 3 (9-inch) rd baking pans. Prepare cake mix according to pkg directions, adding 3/4 tsp coconut extract.
3. Pour batter into prepared pans & bake according to pkg directions, but baking time should be reduced due to dividing the batter into 3 separate pans. Cool 10 min, remove from pans & cool completely on wire racks.
4. For Coconut Buttercream Frosting:.
5. In a sml mixer bowl, combine sugar & egg whites. Place over simmering water, but do not allow water temp to exceed 120 degrees.
6. Whisk whites till sugar is dissolved & remove from heat. Beat at high-speed till stiff peaks form & mixture has cooled.
7. Using med-speed, gradually beat in butter + vanilla & cont beating till mixture is smooth & fluffy. Fold in 2 tsp coconut extract. Remove about 2 tbsp & put aside to use for garnish.
8. To Decorate Cake:.
9. Place 1 cake layer on serving plate. Spread w/buttercream frosting & repeat process w/2nd cake layer. Top w/3rd cake layer. Spread remaining buttercream frosting on sides & top of cake.
10. Drizzle melted chocolate over top of cake.
11. Crush 8 vanilla wafers, combine w/8 oz shredded/toasted coconut & coat sides of cake w/mixture.
12. Using the reserved buttercream frosting, pipe 12 sml rosettes on top of cake just inside the edges. Crush last 4 vanilla wafers & lightly sprinkle a dusting of crumbs atop ea rosette. Refrigerate till ready to cut & serve.
13. NOTE: Except for a cpl of minor chgs, I pretty much entered this recipe as written ~ but I have to admit I would be sorely tempted to use my favorite non-cook buttercream frosting recipe & get on w/decorating the cake as directed. I enjoy taking extra care for recipes, but I allow my practical side to overrule such time extravagances. :-).
Title: Mario Batali's Olive Oil and Orange Cake
Ingredients:
- 6 oranges
- 1/3 extra virgin olive oil
- 4 eggs
- 1/2 salt
- 1 sugar
- 1 1/4 flour
- 1 baking powder
Instructions:
1. Preheat oven to 350°F and oil a 9-inch round cake pan.
2. Remove zest from all oranges and juice from one. Set fruit aside for another use.
3. In a large mixing bowl with an electric mixer, beat eggs and salt together until frothy and light (about 2 minutes).
4. Slowly add sugar while continuing to mix (about 2 more minutes).
5. Sift the flour and baking soda together and gradually add to egg mixture. Mix about 1 more minute.
6. In a side bowl, mix olive oil, citrus zest and juice. Using a spoon, stir this into the egg mixture, just folding until all inches.
7. Pour batter into prepared pan and place in oven and bake 50 minutes, or until a toothpick inserted in center of cake comes out clean.
8. Cool to room temperature, cut into wedges and serve.
Title: Peaches 'n Cream Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 2 vanilla
- 3 flour
- 1/4 baking soda
- 1/2 salt
- 1/2 sour cream
- 2 cinnamon
Instructions:
1. Preheat oven to 350°.
2. Grease and flour a 10" tube pan.
3. In large bowl, cream butter and sugar until light and fluffy.
4. Add eggs, one at a time, beating well after each.
5. Add vanilla.
6. In a small bowl, combine dry ingredients and add to the creamed mixture.
7. Fold in sour cream and chopped peaches.
8. Pour into prepared pan and bake for 1 1/4 to 1 1/2 hours or until toothpick comes out clean, when tested.
Title: Peanut Butter Rocky Road
Ingredients:
- 1 peanut butter
- 1 miniature marshmallows
- 1/2 salted peanuts
- 3
- 1/2
Instructions:
1. Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl.
2. Microwave uncovered on high (100%) until softened, 2 to 2 1/2 minutes.
3. Stir until melted and smooth.
4. Mix in marshmallows and peanuts until evenly coated.
5. Spread in buttered square baking pan 8 x 8 x 2-inches.
6. Refrigerate until firm, at least 1 hour.
7. Cut into bars, 2 x 1-inch.
Title: Lucy's South American Three-Milk Puddings
Ingredients:
- 4 eggs
- 150 caster sugar
- 90 unsalted butter
- 1 vanilla bean paste
- 60 milk
- 150 plain flour
- 1 baking powder
- 150 icing sugar
- 2 pistachios
- 2 raspberries
- 160 evaporated milk
- 125 strawberries
- 150 strawberries
- 250 caster sugar
- 6
- 1
Instructions:
1. Preheat oven to 200°C.
2. Grease and line the bases of 6 x 1 cup (250ml) dariole moulds with baking paper.
3. Place egg whites in a large metal bowl and using an electric mixer, beat until soft peaks form and add 1 tablespoon caster sugar and beat until glossy.
4. Using a electric mixer beat butter and remaining sugar until thick and pale and then beat in vanilla paste and egg yolks until pale and add milk, flour and baking powder and then beat until combined.
5. In 2 batches use a large metal spoon to fold egg white mixture into the egg mixture until just combined and then divide among prepared moulds and bake for 15 minutes or until a skewer inserted into the centre comes out clean.
6. Meanwhile for soaking mixture, whisk ingredients together in a bowl .
7. For coulis, place berries and sugar in a food processor and whiz until smooth and then strain through a fine sieve to remove the seeds and set aside.
8. Whip cream and icing sugar until soft peaks form and chill until required.
9. Using a skewer, repeatedly pierce the top of cooked puddings and then pour soaking mixture over warm puddings and place in the fridge for 15 minutes.
10. To serve, remove puddings from moulds, top with whipped cream and pistachios and serve with coulis, a few rasperries and fanned strawberry.
Title: Baked Caramel Corn
Ingredients:
- 6 butter
- 1 brown sugar
- 2 light corn syrup
- 1/2 salt
- 1 baking soda
- 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 250 degrees.
2. Pop popcorn. Thoroughly coat a large roasting pan with cooking spray. Add the popped popcorn to the pan and set aside.
3. Combine the butter, brown sugar, light corn syrup, and salt in a 2 quart saucepan over medium-high heat. Stir constantly until the mixture comes to a boil. Remove from heat.
4. Stir in the baking soda and vanilla (mixture will bubble and foam). Pour caramel over the popcorn and stir until thoroughly coated.
5. Bake popcorn at 250 degrees for approximately one hour, stirring every 15 minutes. The caramel corn is ready when the caramel is no longer sticky.
Title: Southern Living Cheesecake Flan
Ingredients:
- 3/4 sugar
- 4 eggs
- 3 sweetened condensed milk
- 1 mascarpone cheese
- 1 evaporated milk
- 1 water
- 2/3 butter
- 3 margarine
- 1 vanilla extract
Instructions:
1. Sprinkle sugar in a heavy skillet. Cook over medium heat, stirring constantly with a wooden spoon, until sugar melts and turns light brown.
2. Remove from heat. QUICKLY pour hot caramel into a 9" round cakepan, tilting to coat bottom; set pan aside. (Caramel will harden and crack).
3. Combine eggs and remaining 7 ingredients in a large food processor or blender. Process just until smooth, stopping once to scrape down sides.
4. Pour custard mixture over the caramel syrup in cake pan.
5. Place cakepan in a large shallow pan. Cover cakepan with aluminum foil.
6. Add hot water to shallow pan to depth of 1".
7. Bake at 350 degrees for 50-55 minutes or until knife inserted off center comes out clean. (Center should still be slightly liquid; flan will finish cooking as it cools).
8. Remove cakepan from water bath; cool flan completely on a wire rack (while still in cakepan).
9. Cover and chill for several hours or overnight. Loosen edges of flan with a spatula and invert flan onto a rimmed serving plate, letting caramel sauce drizzle over the top.
Title: No Bake Fruitcake by Paula Deen
Ingredients:
- 14 sweetened condensed milk
- 16 miniature marshmallows
- 16 graham crackers
- 4 pecans
- 1 flaked coconut
- 2 dates
- 16 maraschino cherries
- 1/2 Bourbon
Instructions:
1. Spray 10 mini loaf pans with vegetable oil cooking spray.
2. In a 2-quart saucepan, heat the milk and marshmallow together over low heat.
3. Stir constantly, because condensed milk scorches easily, until the marshmallows are melted.
4. Remove the mixture from the heat.
5. Combine the cracker crumbs, pecans, coconut, dates and cherries in a large bowl.
6. Add the bourbon to the milk mixture and pour over the crumb mixture.
7. Mix well with your hands.
8. Scoop the mixture into the prepared pans and press down firmly to mold into shape.
9. Refrigerate for 2 days.
Title: Upside-Down Berry Cornmeal Cake
Ingredients:
- 2 berries
- 1 1/3 all-purpose flour
- 1/2 cornmeal
- 1 basil
- 2 baking powder
- 1/4 salt
- 2 eggs
- 1/2 sugar
- 2/3 milk
- 1/3 canola oil
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease 8-inch round cake pan, line bottom with parchment paper, grease.
3. Arrange 1 1/2 cups berries in bottom of pan; set aside.
4. In bowl stir together flour, cornmeal, basil, baking powder and salt. Set aside.
5. In another bowl, whisk together eggs, sugar, milk and oil.
6. Add milk mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.
7. Bake 40 to 45 minutes or until pick inserted near center comes out clean.
8. Cool cake in pan 5 minutes. Run knife around edge of pan to loosen sides. Invert. Remove parchment. Top with remaining berries and a sprig of basil and/or mint.
Title: German Brownie Torte
Ingredients:
- 1 1/2 sweetened flaked coconut
- 1 1/2 pecans
- 1/2 light brown sugar
- 4 butter
- 1 eggs
- 2 water
- 2 heavy whipping cream
- 1/4 powdered sugar
- 2
- 1/3
Instructions:
1. Heat oven to 350 degrees. Line a 15 X 10-in. rimmed baking sheet with foil, letting foil extend above pan on both ends. Coat foil with non-stick spray.
2. Mix coconut, pecans, brown sugar and butter in a bowl until well blended. Set aside.
3. Prepare brownie mix as directed on package for cake-like brownies. Pour batter into prepared pan. Top with coconut mixture.
4. Bake approximately 25 minute Cool in pan on wire rack.
5. Lift foil ends onto cutting board and cut brownie crosswise in thirds. Beat cream and powdered sugar in a large bowl with mixer on medium-high speed until moist, stiff peaks form when beaters are lifted.
6. To assemble: Place one brownie layer, nut side up, on serving platter. Spread top with one cup whipped cream. Repeat with remaining layers and cream, ending with cake. Frost sides with remaining cream. Chill for at least 2 hours.
7. To serve: Cut with a serrated knife in 1-in. slices; cut each slice in half.
Title: Cinnamon Sugar Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 confectioners' sugar
- 1 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 4 1/3 salt
- 1 baking soda
- 1 cream of tartar
- 1 cinnamon
- 1
Instructions:
1. In a large mixing bowl, cream butter, sugars and oil. Add eggs and vanilla, mixing well. Add dry ingredients, mixing to form nice dough. If dough is soft (like in warm weather), cover and refrigerate until chilled for easier handling.
2. Roll into one inch balls or use small cookie scoop. Place on greased cookie sheets; flatten with the bottom of a glass dipped in sugar. Sprinkle with colored sugar, if desired.
3. Bake at 375 degrees farenheit for 10-12 minutes. Remove to wire racks to cool. Makes about 8 dozen.
Title: Christie Cookies (Copycat)
Ingredients:
- 2 butter
- 1 sugar
- 3 brown sugar
- 4 eggs
- 1 vanilla
- 2 chocolate chips
- 1 pecans
- 3 oatmeal
- 4 1/2 flour
- 4 baking powder
- 2 baking soda
- 2 salt
- 1
- 7
Instructions:
1. Place oatmeal in food processor, grind until a fine powder.
2. Grate Hershey bar.
3. Mix flour, baking powder, baking soda and salt, set aside.
4. Cream butter and sugars in large mixer bowl.
5. Add eggs, one at a time, then vanilla.
6. Slowly mix Hershey bar into sugar mixture.
7. Add flour and oatmeal 1 cup at a time, alternating until all is incorporated.
8. Stir in Heath Bits, Chocolate Chips, and nuts.
9. Roll into to one inch balls, or use cookie scoop. Place on cookie sheet.
10. Bake at 375 degrees for 8 minutes. Cookies should still be slightly underdone.
11. Move to wax paper lined counter to cool, do not use wire racks.
12. VARIATION: Substitute white chocolate chips for chocolate and Macadamia nuts for pecans.
13. VARIATION: Omit grated Hershey bar, add one teaspoon cinnamon and substitute raisins for the chocolate chips.
Title: Blueberry Clafouti
Ingredients:
- 2 blueberries
- 1/2 granulated sugar
- 1 skim milk
- 1/2 all-purpose flour
- 2 eggs
- 1 vanilla extract
- 1 ground cinnamon
- 1/2 confectioners' sugar
- 2
Instructions:
1. Preheat6 the oven to 375°. In a medium size bowl, combine the blueberries with 2 tbsp of the granulated sugar and let stand while preparing the batter.
2. In a food processor or blender, whirl the remaining granulated sugar, milk, flour, eggs, orange rind, vanilla and cinnamon for 30 seconds or until smooth. Or put all the ingredients in a medium-size bowl and stir until just blended.
3. Lightly grease a 9-in pie plate and arrange the blueberries on the bottom. Spread the batter evenly over the blueberries and bake for 35-40 or until puffed and lightly golden. Sprinkle with confectioners sugar.
4. Serves 4-6.
Title: Coconut Cream Cheese Frosting
Ingredients:
- 12 cream cheese
- 5 unsalted butter
- 2 1/2 pure vanilla extract
- 3 heavy cream
- 1/8 nutmeg
- 5 1/2 confectioners' sugar
- 3/4 sweetened flaked coconut
- 1 1/2 sweetened flaked coconut
Instructions:
1. Using an electric hand mixer, beat the cream cheese and butter in a large mixing bowl on moderate speed for 1 minute, or until creamy and well combined.
2. Blend in the vanilla extract, heavy cream, and nutmeg.
3. On low speed, add the confectioners' sugar in three addition, beating until thoroughly combined before adding the next batch.
4. Scrape down the sides of the mixing bowl frequently with a rubber spatula to keep the frosting even textured.
5. if you are preparing the frosting in advance, press a sheet of food-safe plastic wrap over the surface of the frosting and set aside.
6. Use the frosting within 30 minutes of mixing.
7. All baked goods topped with cream cheese frosting should be kept refrigerated after the frosting has set.
8. Using a flexible palette knife, spread the frosting as thickly as possible on top of the cooled cupcakes/cakes, making a thick 2-inch cap on top.
9. Sprinkle the frosted surfaces of the cupcakes/cakes with the coconut.
10. Refrigerate any cupcakes/cakes not served within 2 hours.
Title: Fruity Cornflake Biscuits (cookies)
Ingredients:
- 5 coconut
- 1 brown sugar
- 1/2 sultana
- 1 dates
- 1 self raising flour
- 1 butter
- 185 eggs
- 2
Instructions:
1. Combine dry ingredients and fruit in a bowl, mixing well.
2. Add the butter and eggs and mix well.
3. Take heaped tablespoons of the mixture, shape into rounds then press flat between the palms of your hands.
4. Place about 5cm (2in) apart on greased oven trays (cookie sheets).
5. Bake in a moderate (180c or 350f) oven for 10 minutes or until golden brown.
6. Leave to cool a few minutes on the trays before removing to cool on a wire rack.