lumicero/recipes-ing2inst huggingface dataset:
Title: Popcorn Party Snack
Ingredients:
- 1 pecans
- 1 salt
- 1/2 dark brown sugar
- 12 margarine
- 1/2
Instructions:
1. Preheat oven to 350*.
2. In a 13 x 9 inch pan, spread nuts.
3. Bake for 10-15 minutes , stirring occasionally.
4. Remove and add popcorn.
5. Melt sugar and butter, stir into popcorn and nut mixture along with salt until well coated.
6. Bake for 10 minutes longer, stirring one time.
7. Cool in pan.
8. Store in an airtight container.
9. You can make this up to 1 week ahead of time.
Title: Date Drop Cookies
Ingredients:
- 2 brown sugar
- 1 butter
- 1/4 water
- 2 eggs
- 3 all-purpose flour
- 1 baking soda
- 2 dates
- 1
Instructions:
1. Preheat oven to 350 F.
2. In large bowl, combine first 4 ingredients; beat well.
3. (Lightly spoon flour into measuring cup; level off.) Add flour and soda; mix well.
4. Stir in dates and nuts.
5. Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
6. Bake 10 to 15 minutes until golden brown.
Title: Rice Pudding With Ricotta and Fresh Fruit
Ingredients:
- 1 converted rice
- 3 water
- 1 raisins
- 1/4 nutmeg
- 1/4 cinnamon
- 1/3 sugar
- 1 fresh lemon juice
- 3/4 part-skim ricotta cheese
- 2 vanilla extract
- 3
Instructions:
1. In a large saucepan, combine the rice, water, raisins, nutmeg, cinnamon, sugar, and lemon juice. Stir to combine. Cover and bring to a simmer. Cook until the rice is tender, approximately 30 to 40 minutes. Remove from the heat and let stand, covered, 5 to 10 minutes until the water is absorbed. Let cool. Fold in the ricotta cheese and vanilla extract.
2. Mold in individual molds and turn out onto a serving plate, or place a 1/2 cup mound in the center of 8 dessert plates. Surround with fresh fruit. Makes 8 servings.
3. Burt Wolf * Eating Well.
Title: Pressure Cooker Pumpkin Bread Pudding
Ingredients:
- 2/3 canned pumpkin
- 5 unsalted butter
- 2 sugar
- 10 eggs
- 2 milk
- 4 brandy
- 1 cognac
- 1 vanilla extract
- 1 salt
- 1/8 nutmeg
- 2 water
Instructions:
1. Line a strainer with paper toweling or cheesecloth.
2. Add pumpkin and let drain at least 30 minutes.
3. Butter a 6 cup pudding mold or baking dish that will easily fit inside the pressure cooker.
4. Spread one side of each slice of bread with butter.
5. Stack the slices and cut into cubes.
6. Place them in the baking dish.
7. Whisk the sugar, eggs and egg yolks until light.
8. Add milk, pumpkin, brandy, vanilla, salt and nutmeg to taste, and mix well.
9. Pour over bread.
10. Gently push the bread into the liquid to moisten it.
11. Cover baking pan with aluminum foil so no water can get inside.
12. Add 2 cups water to the pressure cooker.
13. Put the baking dish in the steamer basket and place in the pressure cooker.
14. Close pressure cooker and bring up to full pressure.
15. Reduce heat to stabilize pressure and cook for 20 minutes Release pressure and remove steamer basket from pressure cooker.
16. Carefully pour off any water that has accumulated on top of the foil, then remove the foil.
17. Serve warm or at room temperature.
18. Bread pudding can be refrigerated for several days.
19. Let stand at room temperature for about 15 minutes before serving.
Title: Girl Scout Samoa Cookie Butter
Ingredients:
- 1 coconut oil
- 1 brown sugar
- 1/2
- 1/4
Instructions:
1. Coarsely chop cookies and add to food processor until ground finely.
2. Add all other ingredients (brown sugar, milk, and coconut oil).
3. Blend ingredients together until it forms a thick paste.
4. Add milk as needed to bring to desired consistency.
5. It eat directly out of the food processor.
Title: Kiffles
Ingredients:
- 2 flour
- 3 sugar
- 1 sour cream
- 1 butter
- 3 prune butter
- 1
Instructions:
1. Cream butter, sour cream, and sugar.
2. Add egg yolks, then flour.
3. Knead with hands until well blended, adding a little more flour if needed.
4. Divide dough into 6-8 sections, pat each into a flat piece, then chill.
5. Roll out, between waxed paper, each section like a pie crust.
6. Cut with a sharp knife ~ 4 cross cuts to make 8 triangles.
7. Drop 1/2 teaspoon of prune butter onto each triangle, roll up starting at wide end.
8. Put on greased cookie sheet.
9. Bake 375 degrees or till light brown.
10. If desired, sprinkle with powdered sugar.
Title: Pudding Cake
Ingredients:
- 1 butterscotch pudding mix
- 1 eggs
- 4 water
- 1 vanilla extract
- 1/3
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour tube or 10" bundt pan.
3. Combine all ingredients in a large bowl.
4. Beat at medium speed with electic mixer for 2 minutes.
5. Pour into pan and bake for 50 to 60 minutes or until toothpick or knife comes out clean when inserted in the middle.
6. Cool in pan for 25 to 30 minutes.
7. Invert onto serving plate, cool completely.
Title: Apricots With Honey and Rosemary - France
Ingredients:
- 12 apricots
- 2 fresh rosemary
- 1 sweet butter
- 5 honey
Instructions:
1. Cut the apricots in two and take out the seeds.
2. Wash and dry the rosemary, and pull off the rosemary needles.
3. Melt the butter in a pan, put the apricot halves in, and cook at a high heat about 1 minute on each side.
4. Lower the heat, add the honey and the rosemary needles, cover and let cook over low heat for 10 minutes. Stir with a wooden spoon to avoid any scorching.
5. Share out the cooked apricots in 6 small dishes, and drizzle the warm honey-rosemary sauce over each one.
6. Serve warm.
Title: Karen's Molasses Crinkles
Ingredients:
- 3/4 shortening
- 1 brown sugar
- 1 egg
- 1/4 molasses
- 2 1/4 flour
- 2 baking soda
- 1/4 salt
- 1/2 clove
- 1 cinnamon
- 1 ginger
Instructions:
1. Mix first four ingredients; then sift and stir in remaining ingredients.
2. Chill dough.
3. Roll into balls the size of large walnuts.
4. Dip tops in sugar.
5. Place sugared side up, 3" apart on greased baking sheet.
6. Sprinkle each cookie with 2-3 drops of water to produce a cracked surface.
7. Bake until set, not hard, 10-12 minutes, at 375°.
8. Yield: 4 doz.
9. cookies.
Title: Stove Top Chocolate Pudding
Ingredients:
- 2 chocolate milk
- 1/4 cocoa powder
- 1/3 sugar
- 2 cornstarch
- 1 salt
- 1/2
Instructions:
1. Combine dry ingredients in a small saucepan.
2. Grate chocolate into mixture, make a well.
3. Mix in chocolate milk with wisk.
4. Heat on a low medium for 5-10 minutes, stirring constantly until desired thickness is reached.
5. pour quickly into two small ramekins or bowls, try not to scrape the sides too much or you'll get small chunks in the middle of the pudding.
6. chill or eat warm.
Title: Pomegranate Cake
Ingredients:
- 2 eggs
- 3/4 sugar
- 1 flour
- 1 baking powder
- 1 pomegranate juice
Instructions:
1. Grease and flour an 8-inch cake pan.
2. In a mixing bowl, beat eggs until foamy and gradually add sugar.
3. Continue beating until mixture is stiff and full of air.
4. Sift flour and baking powder, divide in three parts and fold into the egg-sugar mixture, alternate with the pomegranate juice.
5. Transfer the batter to the cake pan and bake at 350 degrees F for 35-40 minutes.
6. Cool for 10-15 minutes and turn out on a cake plate.
7. Dust with powdered sugar or frost with a butter cream frosting.
Title: Candy Cane Hot Cocoa
Ingredients:
- 8 water
- 1 milk
- 1/2 mini marshmallows
- 10
Instructions:
1. Put the water or milk in a microwaveable cup.
2. Put the cup in the microwave for 1 1/2 minutes.
3. After water is warmed add mix.
4. Stir.
5. Break candy cane into small pieces and add to mixture.
6. Add marshmallows.
7. Enjoy.
Title: Chocolatey Chocolate Chip Cookie Cups
Ingredients:
- 1 peanut butter
- 1
Instructions:
1. Preheat oven to 350 degrees F. Grease or paper-line 24 mini-muffin cups.
2. Place squares of dough into prepared muffin cups; press down lightly in center to make a well.
3. Bake for 9 to 11 minutes or until edges are set. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool completely.
4. Microwave morsels in small, heavy-duty plastic bag on MEDIUM-HIGH (70%) power for 30 seconds; knead until smooth. Microwave at additional 10- to 15-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze chocolate into each cup.
5. For extra chocolatey chocolate chip cookie cups: Substitute 1 cup (6 oz.) Semi-Sweet Chocolate Morsels for Peanut Butter & Milk Chocolate Morsels.
Title: Amanda's Cheese Pound Cake
Ingredients:
- 1 1/2 butter
- 1 cream cheese
- 3 sugar
- 6 eggs
- 3 flour
- 1 vanilla
Instructions:
1. Preheat oven to 300°F.
2. Cream butter, cream cheese and sugar together.
3. Add eggs one at a time.
4. Add vanilla and then flour slowly.
5. Pour into a bundt pan or Tube pan.
6. Bake for 1 1/2 hours.
7. IMPORTANT: Do not try and rush by cooking faster in a hotter oven.
Title: Chocolate Football Cereal Cookies
Ingredients:
- 6 light corn syrup
- 1/2 butter
- 1 vanilla
- 1/2
- 4
Instructions:
1. Microwave chocolate, corn syrup and butter in large microwaveable bowl on High 2-1/2 minute Stirring after 1-1/2 minutes. Blend in vanilla.
2. Add cereal: Mix well. Cool 10 minute Shape into 18 (3 inch long) football shapes with lightly moistened hands. Place on wax paper and cool completely.
3. Use decorating gel to add laces. Let stand until laces are firm.
Title: Creep Puffs
Ingredients:
- 1 water
- 1/2 butter
- 4 eggs
- 1 flour
- 1/4 salt
- 9 1/2
Instructions:
1. Boil the water and butter in a pot. As it begins to really boil, stir in the flour and salt. As you stir, the mixture will form into a ball. Move that to a mixing bowl and fold in a beaten egg one at a time - mixing between each one.
2. Drop by the tablespoon onto an ungreased cookie sheet (non-stick is great too). Be sure to space them apart and place in a preheated, 425 degree oven. Bake until golden brown (about 20 minutes -- maybe longer). Let shells cool.
3. When the shells are cool, using a pastry bag, fill the shells with Somebody's Mother's chocolate, caramel, or white chocolate sauces. To vary the recipe, you can fill the shells with ice cream and drizzle one or more of the sauces over the tops of the shells.
Title: Marble Cake for Vegans (Eggless and Dairy Free)
Ingredients:
- 125 vegan margarine
- 3/4 caster sugar
- 1 vanilla extract
- 2 egg substitute
- 4 flour
- 3/4 baking powder
- 1 soymilk
- 3
Instructions:
1. Pre heat oven to 180C and grease a medium square or rectangle cake pan.
2. Cream margarine and caster sugar until light and fluffy.
3. Add vanilla extract followed by 1/2 the egg mixture. Beat until combined and add the rest of the egg mixture and combine well.
4. Combine flour and baking powder and add to the mixture, alternating with the soy milk to form a smooth batter.
5. Divide the mixture into three equal parts. Into one mix the cocoa, In the second mix through the red food colouring and leave the last plain.
6. Spoon the three mixtures into stripes in the cake pan and use a knife to lightly mix the stripes (don't mix too hard or you will lose the effect.
7. Place in the oven for 45-50 minutes or until cooked and golden.
Title: Chinese Wedding Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 vanilla instant pudding mix
- 1 1/3 milk
- 1 cream cheese
- 2 crushed pineapple
- 8 Cool Whip
- 8 -14 angel flake coconut
- 1 maraschino cherries
- 14
- 12
Instructions:
1. After you have baked your cake in a 9x13 pan, allow it to cool.
2. Then take a large bowl and combine your milk, pudding mix, and cream cheese.
3. Cover the pudding mixture and place it in the refrigerator to allow it to chill and thicken.
4. After the pudding mix has thickened, spread it over the baked cake.
5. Then take your drained pineapple, and spread it over the pudding mixture.
6. Next you will take your cool whip and spread it evenly over the pineapple.
7. To finish, sprinkle a desired amount of coconut over the top, and then place the 12 maraschino cherries in rows of three across the cake.
8. Cover your cake, and place it in the refrigerator over night.
9. Serve and enjoy!
Title: Turnip Pudding
Ingredients:
- 2 turnips
- 3 eggs
- 12 sweetened condensed milk
- 3 1% low-fat milk
- 3 honey
- 1 1/2 lemon juice
- 1 cinnamon
- 1/2 thyme
- 1/4 kosher salt
Instructions:
1. Dice the turnips into 3/4" cubes and cover with water by about 2 inches in a pot with a lid. Bring to a boil, reduce to a simmer, and cook until soft. This takes about 30-40 minutes. Remove from the heat but keep the turnips covered and in the water for another 20 minutes.
2. Drain the water from the turnips and mash them with a potato masher.
3. In a separate, large bowl, whisk the eggs, condensed milk, and 1% milk until completely incorporated. Add the honey, lemon juice, cinnamon, thyme and salt and stir to combine.
4. Combine the egg mixture and the mashed turnips and blend until smooth.
5. Pour into a greased loaf pan and set in ban marie. Place into a 350 degree oven on the middle rack for 1 hour, turning it halfway through.
6. Remove from the oven, let it cool and set a bit before placing in the refrigerator until thoroughly chilled.
7. Remove and serve with whipping cream, berries, or simply as-is.
Title: Cream Cheese Strawberry Mousse - Weight Watchers
Ingredients:
- 1 1/2 fresh strawberries
- 1 light cream cheese
- 1/2 powdered sugar
- 1 3/4
Instructions:
1. Process first 3 ingredients in a food processor until smooth. Transfer strawberry mixture to a large bowl; fold in whipped topping.
2. Spoon into 6 (6-ounce) dessert dishes. Cover and chill at least 4 hours.
Title: Buttercream Dream Icing
Ingredients:
- 1 unsalted butter
- 1 shortening
- 1 salt
- 1 vanilla
- 2 icing sugar
- 4 -6 milk
Instructions:
1. Cream unsalted butter, salt, and shortening with an electric mixer.
2. Add vanilla, mix well.
3. Slowly add icing sugar, mixing thoroughly after each addition.
4. Once all the sugar is thoroughly mixed, begin adding the milk one tablespoon at a time, mixing thoroughly after each addition. Continue to add milk until icing reaches desired consistency.
Title: Greek Yogurt Souffle Cheesecake
Ingredients:
- 1 eggs
- 3 Splenda sugar substitute
- 1/3 flour
- 3 vanilla
- 1 lemon juice
- 1 salt
- 1/8 cream of tartar
- 1/8
Instructions:
1. Preheat oven to 375 degrees. Coat eight 4-ounce ramekins with vegetable cooking spray and sprinkle a little Splenda inside each – like flouring a cake pan. Set on a baking sheet.
2. In a large bowl whisk the yogurt with the egg yolks, 1/3 cup Splenda, flour, vanilla, lemon, and salt until smooth.
3. In another bowl beat the egg whites and cream of tartar with an electric mixer until foamy. Add in the 2 tablespoons of Splenda and continue beating until very stiff peaks form. (When you pull the beaters straight up out of the whites the peaks stand up and don’t curl.) Carefully fold the whites into the yogurt mixture until no puffs remain.
4. Divide among the ramekins and bake for 15 minutes or until just golden and set. Serving immediately they will be souffle-like. Chilled they will be more cheesecakey.
Title: Blood Orange Layer Cake
Ingredients:
- 4 eggs
- 1 vanilla extract
- 1 butter
- 1/4 salt
- 1/2 granulated sugar
- 1 all-purpose flour
- 1 vanilla yogurt
- 3 honey
- 1/3 powdered sugar
- 1/4 blood oranges
- 5 sugar
- 1
- 1/4
Instructions:
1. Preheat oven to 375°.
2. Coat an 8-inch round cake pan with cooking spray; line bottom of pan with wax paper.
3. Coat wax paper with cooking spray.
4. Combine eggs, vanilla, melted butter, and salt in a bowl.
5. Beat with a mixer at high speed 2 minutes.
6. Gradually add 1/2 cup granulated sugar, beating until mixture is thick and pale.
7. Gently fold flour into egg mixture, 1/4 cup at a time.
8. Spoon batter into prepared pan.
9. Bake at 375° for 20 minutes or until cake springs back when touched lightly in center.
10. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
11. To prepare filling, place a colander in a 2-quart glass measure or medium bowl.
12. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours.
13. Spoon yogurt cheese into a large bowl; discard liquid. Add honey to yogurt, stirring well with a whisk.
14. Combine cream and powdered sugar in bowl, beat with a mixer at high speed until soft peaks form.
15. Gently stir one-fourth of the cream mixture into yogurt mixture; gently fold in remaining cream mixture.
16. Cover and chill 15 minutes.
17. Arrange blood orange sections in a single layer on several layers of paper towels, and let stand 5 minutes.
18. Reserve half of the sections; roughly chop remaining sections. Cover and chill.
19. To prepare syrup, combine juice and 1/4 cup granulated sugar in a small saucepan; bring to a boil over medium-high heat, stirring constantly with a whisk.
20. Reduce heat; simmer until reduced to 1/4 cup.
21. Remove from heat; cool.
22. Split cake in half horizontally using a serrated knife (I use unwaxed dental floss) place bottom layer, cut side up, on a plate.
23. Brush with 2 tablespoons syrup.
24. Spread with half of yogurt mixture, leaving a 1/4-inch border.
25. Sprinkle chopped blood orange mixture mixture evenly over yogurt mixture.
26. Top with the remaining cake layer, cut side down. Brush the top layer with remaining syrup; spread with remaining yogurt mixture.
27. Top cake with reserved whole orange sections.
Title: Pumpkin Shortbread Dessert
Ingredients:
- 1/4 sugar
- 1 1/2 flour
- 1/2 butter
- 4 eggs
- 1 pumpkin
- 1 salt
- 1 cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1 1/2 sugar
- 2 evaporated milk
Instructions:
1. In a bowl, combine 1/4 cup of sugar and flour; cut in butter until mixture resembles coarse crumbs.
2. Press into ungreased 13x9 baking pan.
3. In a bowl, combine eggs, pumpkin, salt, spices and 1 1/2 c sugar.
4. Stir in milk and pour over crust.
5. Bake at 425° for 15 minutes.
6. Reduce heat to 350° and bake for 50 to 55 minutes more or until filling is set.
7. Cool on wire rack, then cover and refrigerate.
8. Cut into squares and top with whipped cream.
Title: Walnut-Banana Upside-Down Cake
Ingredients:
- 1 light brown sugar
- 1/4 - 1/2 unsalted butter
- 3 pure maple syrup
- 1/4 walnuts
- 4 bananas
- 1 all-purpose flour
- 2 baking powder
- 1/2 cinnamon
- 1/4 salt
- 3/4 white sugar
- 3/8 - 3/4 unsalted butter
- 1 egg
- 1/2 pure vanilla extract
- 6 milk
Instructions:
1. Preheat oven to 325F degrees.
2. First, make topping: In a heavy, medium-sized saucepan, combine sugar and butter over low heat.
3. Stir until butter melts and mixture is well combined; then pour into a 9-inch-diameter cake pan that has 2-inch-high sides; spread to coat bottom of pan.
4. Pour maple syrup over sugar mixture, then evenly sprinkle on the nuts.
5. Place banana slices in concentric circles on the nuts, overlapping slightly and covering the bottom of the pan.
6. Now, make cake: In a medium-sized bowl, stir together the flour, baking powder, cinnamon and salt.
7. In another medium-sized bowl, beat sugar and butter together until creamy; add egg and vanilla, then beat until light and fluffy.
8. Beat in flour mixture, alternating with milk, in 3 additions.
9. Spoon this batter over the bananas; bake about 55 minutes, or until a tester inserted into centre comes out clean.
10. Transfer cake, in pan, to a rack, and run a knife around the sides; let cool on rack for 30 minutes.
11. Place plate over pan; invert cake-- let stand for 3 minutes, then gently lift off the pan.
12. Serve warm, preferably with whipped cream.
Title: Ultimate Chocolate Cupcakes With Ganache Filling(ATK)
Ingredients:
- 2 ganache
- 1/4 bittersweet chocolate
- 1 heavy cream
- 3 confectioners' sugar
- 1/3 bittersweet chocolate
- 3/4 bread flour
- 3/4 granulated sugar
- 3/4 table salt
- 1/2 baking soda
- 1/2 eggs
- 6 white vinegar
- 2 vanilla extract
- 2
- 1
Instructions:
1. FOR GANACHE FILLING: Place chocolate, cream, and confectioners’ sugar in medium microwave-safe bowl. Heat in microwave on high power until mixture is warm to touch, 20 to 30 seconds. Whisk until smooth; transfer bowl to refrigerator and let stand until just chilled, no longer than 30 minutes.
2. FOR CUPCAKES: Adjust oven rack to middle position and heat oven to 350 degrees. Line standard-size muffin pan (cups have ½-cup capacity) with baking-cup liners. Place chocolate and cocoa in medium bowl. Pour hot coffee over mixture and whisk until smooth. Set in refrigerator to cool completely, about 20 minutes. Whisk flour, sugar, salt, and baking soda together in medium bowl; set aside.
3. Whisk oil, eggs, vinegar, and vanilla into cooled chocolate-cocoa mixture until smooth. Add flour mixture and whisk until smooth.
4. Divide batter evenly among muffin pan cups. Place one slightly rounded teaspoon ganache filling on top of each cupcake. Bake until cupcakes are set and just firm to touch, 17 to 19 minutes. Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 10 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before frosting, about 1 hour.
5. TO FROST: Mound 2 to 3 tablespoons frosting on center of each cupcake. Using small icing spatula or butter knife, spread frosting to edge of cupcake, leaving slight mound in center.
Title: No Fail 7-Up Pie Crust
Ingredients:
- 5 1/2 all-purpose flour
- 1 salt
- 1
Instructions:
1. Mix all ingredients together and roll out on well floured board.
2. Press into pie plate and bake at 350F or fill with pie filling.
Title: Creamy Spiced Pumpkin
Ingredients:
- 1 canned pumpkin
- 2 brown sugar
- 1 -2 cinnamon
- 1/8 - 1/4 nutmeg
- 1 smooth cashew butter
- 1
Instructions:
1. Stir together in a microwave-safe dish the first 5 ingredients.
2. Microwave 1-1/2 min., just until hot- time will vary by machine of course.
3. Stir in the nut butter until well- combined.
4. Adjust the spices and sugar if desired. Serve immediately.
5. Here's a yummy variation: Soak a tablespoon or two of raisins overnight in the juice; when preparing dish, add raisins and a few sprinkles of pumpkin pie spices such as ginger and allspice.
6. Please note, as well, that you can use any type of winter squash for this. I love it with sweet butternut squash especially. Jennifer's original used sweet potato- also wonderful!
Title: Lemon Buttercream Frosting
Ingredients:
- 1/2 butter
- 3 confectioners' sugar
- 4 -6 half-and-half cream
- 2 lemon zest
- 1 lemon juice
- 2
Instructions:
1. Cream butter on medium speed of an electric mixer for 1 to 2 minutes.
2. Add all other ingredients, except half and half.
3. Mix on medium speed, while slowly adding the cream until desired consistancy is reached. Mix for 3 to 5 minutes on meduim.
4. This will set when chilled.
Title: Treat The Unexpected Cake
Ingredients:
- 1 unsalted butter
- 1 sugar
- 2 eggs
- 1 vanilla essence
- 1 plain flour
- 2 baking soda
- 1 salt
- 1 buttermilk
- 1 walnuts
- 1/2 seedless raisin
- 1 icing sugar
- 2 butter
- 5
- 1
Instructions:
1. Lightly flour rhe raisins.
2. Cream together the butter and sugar.
3. Mix in the eggs, vanilla and grated orange peel.
4. Add the baking soda and pinch to the flour.
5. Sift flour mixture into the creamed mixture.
6. Add buttermilk and stir.
7. Stir in the walnuts and raisins.
8. Grease, flour and line the cake pan.
9. Bake at 170 C for 55 minutes.
10. Remove from the oven when golden brwon and allow to cool.
11. Carefully remove from the tin.
12. Make the icing by whisking the egg white slightly until foay, beat together the icing sugar and butter.
13. Fold in the egg white and orange peel.
14. Spread over the cooled cake and decorate with strips of orange.
Title: Gingered Date Balls - No Cook
Ingredients:
- 1/2 dates
- 1 raisins
- 1 candied ginger
- 1 Candied Ginger and Syrup
- 1/4 honey
Instructions:
1. Place one half of the almonds and the remaining ingredients in a food processor and pulse until blended.
2. Roll into balls and then coat in the remaining almonds.
Title: Carrot Cake Cupcakes Frosting
Ingredients:
- 1 cream cheese
- 1/2 unsalted butter
- 1 pure vanilla extract
- 1 confectioners' sugar
Instructions:
1. To make the frosting, cream the cream cheese, butter, and vanilla. Add the sugar and beat until smooth.
2. When cupcakes are cool, frost generously and decorate as you please.