lumicero/recipes-ing2inst huggingface dataset:
Title: Italian Cream Cake
Ingredients:
- 1/4 margarine
- 1/2 sugar
- 2 flour
- 5 baking soda
- 2 buttermilk
- 1 vanilla extract
- 1 angel flake coconut
- 1 pecans
- 1 cream cheese
- 1 margarine
- 5 powdered sugar
- 1 vanilla extract
- 4 pecans
- 1
Instructions:
1. Cream margarine and Crisco; add sugar and beat until smooth.
2. Add egg yolks and beat well.
3. Combine flour, soda and add to creamed mixture alternately with buttermilk.
4. Stir in vanilla extract.
5. Add coconut and nuts.
6. Fold in egg whites.
7. Pour batter into 3 greased and floured 9 inch pans.
8. Bake at 350 degrees for 25 minutes or until cake tests done.
9. Cool and top with Cream Cheese Frosting.
10. Cream Cheese Frosting: Beat cream cheese and margarine until smooth.
11. Add sugar and mix well.
12. Add vanilla extract and beat until smooth.
13. Spread on cake.
14. Sprinkle pecans between layers and on top of cake.
Title: Eggnog Cut-Out Cookies
Ingredients:
- 2 sugar
- 1 butter
- 2 eggs
- 1/3 vanilla
- 1 flour
- 4 1/2 nutmeg
- 1 baking powder
- 2 water
- 2
- 1/2
Instructions:
1. In large bowl, combine sugar, butter and eggs; beat until light and fluffy.
2. Stir in eggnog and vanilla.
3. Lightly spoon flour into measuring cup; level off.
4. In medium bowl, combine flour, nutmeg and baking powder.
5. Add flour mixture to butter mixture; blend well.
6. Cover dough with plastic wrap; refrigerate 30 minutes for easier handling.
7. Meanwhile, in small bowl, combine egg yolks and water; blend well.
8. Divide mixture into several small cups; tint with food color.
9. If paint thickens, add a few drops water.
10. Heat oven to 350.
11. On floured board, roll half of dough at a time to 1/8-inch thickness.
12. Cut with assorted 2 1/2 to 3 inch cutters, re-rolling dough as necessary.
13. Place 2 inches apart on ungreased cookie sheets.
14. Using small paint brush, paint designs on cookies with egg yolk paint.
15. Bake at 350 for 8 to 11 minutes or until edges are light golden brown.
16. Remove from cookie sheets.
Title: Baby Bananas in Orange Sauce (Benin)
Ingredients:
- 1/2 brown sugar
- 1/2 lemon juice
- 1 bananas
- 2
Instructions:
1. Heat orange juice, brown sugar, and lemon juice in a skillet for about 15 minutes on low (there should be small bubbles breaking the surface, but not quite a simmer). The orange juice will reduce and thicken into a syrup.
2. Peel bananas and add to syrup. Cook for a few minutes per side, making sure to warm through.
3. Serve immediately with ice cream, pound cake, or plain. Both would be all the better!
Title: The Best Peanut Butter Truffle Cookies
Ingredients:
- 2 creamy peanut butter
- 2 brown sugar
- 2 eggs
- 2 baking soda
- 1/8 vanilla
- 1 butter
- 1 salt
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl combine all ingredients except chocolate chips.
3. Add chocolate chips and mix until blended.
4. On an ungreased baking sheet, drop 1 tablespoon of dough 2-inches apart.
5. Bake 10-13 minutes.
6. Let cool for 10 minutes on baking sheet, then remove and let cool completely.
Title: Orange Shake'm up Cake
Ingredients:
- 2 eggs
- 1/2 sugar
- 1/2 self raising flour
- 1/2 baking powder
- 1 salt
- 1 icing sugar
- 1/2
Instructions:
1. Pre-heat oven at 180oC/350oC/Gas 4.
2. Break 2 eggs into a large top jar/container with a tight fitting lid. Seal and shake 10 times.
3. Add, sugar, oil, orange juice, seal and shake 20 more times or until blended.
4. Add, self raising flour, baking powder, salt, seal and shake 50 more times or until smooth.
5. Pour into square cake pan (8 x 8 inch) and bake for 20 minutes or until cake comes away from the sides or until skewer comes out clean when inserted into the centre of the cake.
6. Ice with your favourite icing/frosting or sprinkle icing sugar.
Title: Strawberry Cake Surprise
Ingredients:
- 1 water
- 1 egg
- 1 vanilla instant pudding mix
- 2 sweetened condensed milk
- 1 frozen strawberries
- 32 Cool Whip
- 1 walnuts
Instructions:
1. Preheat oven to 350º F. Grease and flour sides and bottom of a 16 1/2 x 13 1/2 x 3 1/4 turkey roasting pan.
2. Follow cake mix directions, baking the cake for 32-35 minutes or until done. Remove cake from oven and while cake is still hot, poke holes in it, using the handle of a wooden spoon.
3. In a large mixing bowl, prepare pudding mix as directed on box; add sweetened condensed milk and continue mixing for 2 minutes. Pour pudding mixture over cake and into the holes.
4. In a separate bowl, mix strawberries and pie glaze together. Pour over top of cake. Spoon Cool Whip over the entire cake. Top with walnuts.
5. Cover cake with foil (or with the cover that came with pan) and refrigerate at least 8 hours or overnight.
Title: Coconut Biscuits (Congolais)
Ingredients:
- 7 granulated sugar
- 6 unsalted butter
- 1/3
- 3
- 1
Instructions:
1. Preheat oven to 400°F; butter a baking sheet.
2. In a saucepan, on medium heat, combine the egg whites, sugar and vanilla sugar then and whisk vigourously until they get hot and frothy. Remove from heat and keep whisking until temperature cools down a bit.
3. Add the shredded coconut all at once and mix together with a wooden spoon; place balls of coconut mixture on the baking sheet (around 2.5 in diameter).
4. Bake in oven for 15 minutes until they get golden; the Congolais must be crunchy outside and soft inside.
5. Serve the biscuits warm or cold, simply by themselves or with a scoop of vanilla ice cream or chocolate sauce.
Title: Homemade Pumpkin Spice Doughnuts
Ingredients:
- 2 eggs
- 3/4 sugar
- 2 unsalted butter
- 1 pumpkin puree
- 4 1/2 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1 pumpkin pie spice
- 12 canola oil
- 1 maple syrup
- 1 - 1 1/2 powdered sugar
- 2 cinnamon
- 1/4
Instructions:
1. In a medium mixing bowl, beat eggs, sugar, and butter.
2. Add pumpkin puree, mix in well.
3. For the dry ingredients, combine the flour, baking powder, baking soda, salt, and pumpkin spice.
4. Begin to marry the pumpkin batter and alternate with the evaporated milk, folding in gently.
5. Refrigerate the batter to firm for approx 1 hour before kneading.
6. Turn onto a lightly floured work-surface and knead well.
7. Roll to approximately ¾'' in thickness.
8. Cut with a 2½'' doughnut cutter. (Alternatively, cut with the small rim of any glass jar or cup and use a small bottle to cut out the hole.).
9. Fry doughnuts and doughnut holes, a few at a time, until golden (approximately 1-2 minutes on each side).
10. Remove using a slotted spoon or a spider and allow the excess oil to drain on paper towels.
11. For the icing, whisk together all ingredients in a medium mixing bowl.
12. Spread over cooled doughnuts with a teaspoon (place on a wire rack over a sheet tray, if desired).
Title: Season's Easy Jam Bars
Ingredients:
- 3/4 butter
- 2/3 margarine
- 2 sugar
- 1 vanilla
- 2 egg
- 1/2 flour
- 3/4 - 1 baking powder
Instructions:
1. Grease 13x9 inch pan.
2. Mix butter or margarine, sugar, vanilla, egg in medium bowl with hand mixer. Don’t over mix.
3. Stir in flour and baking powder until dough forms.
4. Pat evenly into pan.
5. Spread jam or jelly on top of dough.
6. Bake for 20 to 25 minutes at 350 degrees Fahrenheit.
7. Top with powder sugar glaze.
Title: Passionfruit Spread (No Eggs)
Ingredients:
- 1/3 butter
- 1 sugar
- 100 passion fruit pulp
- 2 flour
- 1/2 water
Instructions:
1. Add sufficient water to passionfruit pulp to make up 1 cup.
2. Put all ingredients into a saucepan bring to a boil, then boil (but not a low simmer) for 10 minutes, stirring frequently after it boils - must not stir until it has boiled or it will go candied.
3. This will thicken as it cools.
Title: Spicy Gingerbread Cookies
Ingredients:
- 6 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1 unsalted butter
- 1 dark brown sugar
- 4 ground ginger
- 4 ground cinnamon
- 1 1/2 ground cloves
- 1 black pepper
- 1 1/2 salt
- 2 eggs
- 1 unsulphured molasses
Instructions:
1. In a large bowl sift together first three ingredients.
2. With your electric mixture and the paddle attachment, cream the softened butter and sugar. Add the spices, then the eggs and molasses. Slowly add flour mixture; combine at a low speed. Divide the dough in to thirds; wrap in plastic wrap. Chill in the refrigerator for at least 1 hour.
3. Preheat oven to 350°. Flour your work surface, roll dough to about 1/8 inch thick. Cut with your favorite cookie cutters into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, approximately 15 minutes.
4. Bake until crisp but not darkened, usually 8 to 10 minutes. Let cookies cool on wire racks, decorate if you desire, we like ours plain. Eat and enjoy!
Title: Whoopie Pies
Ingredients:
- 1/2 shortening
- 1 sugar
- 2 eggs
- 2 flour
- 5 cocoa powder
- 1 baking powder
- 1/2 salt
- 1 baking soda
- 1 milk
- 1 vanilla
- 3/4 shortening
- 2 confectioners' sugar
- 1 salt
- 1 vanilla
- 2
Instructions:
1. Cream 1/2 cup shortening, 1 cup sugar and 2 egg yolks (set aside egg whites for filling) In seperate bowl sift flour, cocoa, baking powder, salt and baking soda.
2. add to creamed mixture alternately with milk beating well, add vanilla at the end.
3. Drop by large spoonful on greased baking sheet.
4. Bake at 350 for 10-15 minutes.
5. Remove to wire rack to cool.
6. While pies are baking mix filling ingredients in bowl with electric mixer.
7. Spread filling on one half of pie and put another on top of it.
8. Wrap individually in wax paper.
Title: Lemon Tea Sandwiches
Ingredients:
- 4 butter
- 4 cream cheese
- 6 sugar
- 1/2 vanilla extract
- 1 salt
- 1/8 flour
- 1 flour
- 2 confectioners' sugar
- 1
Instructions:
1. Cream the butter, cream cheese and sugar.
2. Add the vanilla, egg yolk, and salt. Mix until blended.
3. Mix in flour at low speed until incorporated.
4. Halve the dough and pat into two squares. Wrap in plastic wrap; refrigerate for 30 minutes.
5. Preheat oven to 350°F Line 2 cookie sheets with parchment. Remove the parchment from on cookie sheet and dust with flour. Roll one dough square into 17"x11" rectangle about 1/8" thick. Transfer the parchment and pan to the refrigerator while you repeat with dough.
6. Using a fluted pastry wheel, trim all sides of the chilled dough to even it out. Cut the dough into 15 squares. Separate the squares on the pan. Repeat with other pan.
7. Bake until lightly brown on the edges, 11 to 12 minutes. Transfer to racks to cool.
8. Sandwich the cookies with the lemon curd; dust with confectioner's sugar.
Title: Ice Box Cookies
Ingredients:
- 1 butter
- 2 brown sugar
- 2 eggs
- 3 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 vanilla
- 1 pecans
Instructions:
1. Cream butter and sugar.
2. Add eggs.
3. Add all dry ingredients, then vanilla and pecans.
4. Mix well.
5. Roll this mixture into 2 rolls.
6. Wrap in wax paper and refrigerate for at least 8 hours, preferably overnight.
7. Once the cookie dough has been refrigerated for the proper amount of time, unroll from the wax paper and slice into 1/4 inch slices.
8. Bake at 425 degrees on a cookie sheet lined with parchment paper for 7-10 minutes.
Title: Passover Orange Sponge Cake
Ingredients:
- 1/3 potato starch
- 1/2 salt
- 1/8 eggs
- 10 granulated sugar
- 1 lemon juice
- 2
- 1
Instructions:
1. Preheat oven to 350°F
2. Sift together matzo cake meal, potato starch and salt, 3 times; set aside.
3. In large mixing bowl beat egg yolks until thick. Gradually add 1/2 cup sugar, lemon juice and orange rind. Continue beating until thick and fluffy. Fold in sifted dry ingredients.
4. In separate bowl beat egg whites until foamy. Add remaining 1/2 cup sugar gradually. Beat until stiff peaks form. Fold egg yolk mixture into egg whites.
5. Spoon into ungreased 10-inch springform tube pan. Bake for 45-50 minutes. Invert pan until cake is cool.
Title: Blueberries and Cream Souffles
Ingredients:
- 1 butter
- 1/4 Splenda Sugar Blend for Baking
- 3 Splenda Sugar Blend for Baking
- 2 1/2 fresh blueberries
- 1/2 water
- 1 fresh blueberries
- 1/4 water
- 2
- 1/4
- 1/2
- 1
- 1/2
Instructions:
1. Preheat oven to 400 degrees. Butter the bottom and sides of four 6 oz souffle cups (ramekins with straight sides). Coat the bottom and sides with splenda blend.
2. FOR TOPPING:Simmer the blueberries, brown sugar and water in a small sauce pan until berries burst. Put in refrigerator to cool.
3. While souffles are baking, fold the cooled mixture and whipped topping together.
4. FOR SOUFFLES: Puree the blueberries and water in blender.
5. In a large bowl mix together the cake mix, yolk and pureed blueberries. Beat until there are no lumps.
6. With an electric mixer whip the egg whites and 2 1/2 tablespoons of splenda until soft peaks form when beaters/whisk is removed.
7. Gentley fold the egg whites into the cake mix, leaving some streaks of light and dark.
8. Fill the souffle cups about 3/4 of the way full. Bake for 10 minutes without opening oven door.
9. Remove from oven and place a spoon full of the topping on each souffle. Serve right away.
Title: Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 2 cinnamon
- 3
Instructions:
1. PREHEAT:oven to 375°F.
2. COMBINE flour, cinnamon,baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoon onto UNGREASED baking sheets.
3. BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Title: Gluten Free Molasses Crinkles
Ingredients:
- 1/2 salted butter
- 1 brown sugar
- 1/4 white sugar
- 1/3 molasses
- 1 molasses
- 1 1/4 buckwheat flour
- 1 xanthan gum
- 2 ground cinnamon
- 2 ground cloves
- 3/4 ground ginger
- 2 granulated sugar
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine all the dry ingredients together: sugar, brown sugar, soy glour, xanthan gum, cinnamon, cloves, ginger. Run through a flour sifter to remove any large pieces of brown sugar.
3. Mix well.
4. Add in the eggs, softened butter and molasses.
5. Mix well, dough should be firm enough to roll into balls.
6. Roll dough into spoon size balls and then roll in sugar.
7. Put on a baking sheet and bake for 13-15 minutes.
8. Remove from baking sheet and enjoy with a glass of milk.
Title: Pineapple Bread Pudding
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 2 eggs
- 1/2 milk
- 20 pineapple chunks
- 4
Instructions:
1. Preheat oven to 375.
2. Cream together butter and sugar; add in eggs, milk, pineapple and 2 tablespoons of reserved pineapple juice. Then fold in bread cubes.
3. Pour into a 9x9 baking dish and bake 45-55 minutes or until set. If it gets too brown, cover lightly with aluminum foil for the last 5-10 minutes. Serve warm.
4. Serve with vanilla ice cream or drizzled with warmed, sweetened coconut milk.
Title: Sugarless Carrot Cake (Splenda Granular)
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 1/2 Splenda granular
- 1/4 walnuts
- 2 eggs
- 1/4 carrots
- 1 1/2 crushed pineapple
- 1/2 water
- 1/2 low fat cottage cheese
- 1/2 light cream cheese
- 1/2 lowfat margarine
- 1/2 Splenda granular
- 2
- 1/4
Instructions:
1. PREHEAT THE OVEN TO 350°F
2. Sift all the dry ingredients together. Stir in the walnuts.
3. Beat the eggs well and stir in the vegetable oil. Add the carrots, crushed pineapple, pineapple juice and water.
4. Add the semi-liquid ingredients to a well in the center of the dry ingredients. Stir only until moistened. Spoon into a greased 8 inch or 9 inch square baking pan and bake approximately 25 minutes, or until a knife inserted in the cake comes out clean. If a brownie style carrot cake is preferred, spoon the cake batter into 2 greased 8 inch square baking pans. Test for doneness after 20 minutes.
5. CREAM CHEESE ICING: In a food processor or blender with a sharp blade, process the cottage cheese until smooth. Add the cream cheese, diet margarine and Splenda Granular. Beat until smooth. Cut the carrot cake into squares and frost with the cream cheese icing. Place a walnut on each square. Otherwise, instead of the Cream Cheese Icing, dust with icing sugar for a decorative touch. Serves 9.
6. *This recipe doubles easily and freezes well.
7. Splendid Desserts.
Title: Gingerbread Chiffon Sponge Cake
Ingredients:
- 140 plain flour
- 1 baking soda
- 2 1/2 ground ginger
- 4 eggs
- 110 sugar
- 85 butter
- 55 black treacle
- 1 rum
- 55 evaporated milk
- 1 sugar
- 1/2 cream of tartar
Instructions:
1. Grease and line a 9x5 loaf tin. Preheat oven to 180°C.
2. Sieve flour, ginger, soda together and set aside.
3. Beat egg yolks and sugar till very pale and fluffy.Gradually add in melted butter. Add in treacle, rum and milk. Mix well with electric mixer. Pour in sifted dry ingredients and mix.
4. In a clean bowl whisk egg whites and the 1 tsp of sugar till foamy. Add in cream of tartar and whisk till stiff peaks form.
5. Fold egg whites into cake batter and incorporate well. Pour into tin and bake for around 40 minutes or till a skewer inserted in the middle comes out clean.
6. Cool for five minutes and take it out of the tin. Cool thoroughly before cutting.
Title: Cup Pudding
Ingredients:
- 80 cake flour
- 2 baking powder
- 30 sugar
- 25 butter
- 30 milk
- 1 egg
- 30 golden syrup
Instructions:
1. Grease 2 large cups well.
2. Sift together dry ingredients.
3. Melt butter in microwave.
4. Mix the milk and egg into the butter and add this to the dry ingredients.
5. Mix til smooth.
6. Spoon half syrup (or jam) into each cup, followed by 1/2 the batter.
7. Cover loosely with plastic wrap and microwave for 2 minutes on high.
8. Leave to stand for about 5 minutes before turning out onto serving plates.
Title: Gordon Ramsay's Hot Chocolate Fondant With Malt Ice Cream
Ingredients:
- 2 eggs
- 2 granulated sugar
- 1/2 granulated sugar
- 2 bittersweet chocolate
- 1/2 butter
- 4 milk
- 1/2 heavy cream
- 2 1/2 sugar
- 2 1/2
- 3/4
- 1
- 12
Instructions:
1. Melt the chocolate with the butter and allow to cool. Whisk the egg yolks and eggs with the sugar then add the flour. Grease the moulds and then dust with cocoa. Pipe the mixture into the greased moulds and then bake at 350ºF for 8-12 minutes, rotating half way through.
2. Malt ice cream, 2 1/2 cups milk, 2 1/2 cups double cream, 3/4 cup of caster sugar, About 1 cup of malt granules, 12 free-range egg yolks.
3. Bring the milk and cream to the boil in a large pan. Turn down the heat and whisk in the malt. Stir until completely dissolved and the liquid is smooth.
4. In a large bowl, beat the yolks and sugar together then trickle in the hot liquid to mix, stirring vigorously to prevent the yolks from scrambling. Pour the combined mixture back into the pan and stir continuously over low heat until it thickens to a light custard consistency.
5. Pass the mixture through a fine sieve and cool down in an ice-bath, stirring occasionally to prevent a skin from forming. When cool, churn in an ice cream machine until almost firm. Transfer to a container and freeze until set.
6. To serve, remove the fondant from the mould and place on a plate. Top with malt ice cream.
Title: Eggnog Spritz Cookies (Cookie Mix)
Ingredients:
- 1 butter
- 1/2 egg
- 1 all-purpose flour
- 1/2 ground nutmeg
- 1 powdered sugar
- 1/4 milk
- 1/2
- 1 1/2
- 1/4
Instructions:
1. Heat oven to 375°F
2. In large bowl, stir cookie mix, butter, egg, flour, 1 teaspoon extract and the nutmeg until soft dough forms.
3. Fit cookie press with desired template.
4. Fill cookie press with cookie dough; press cookies onto ungreased cookie sheets.
5. Bake 6 to 8 minutes or until set.
6. Cool 1 minute; remove from cookie sheet to wire rack.
7. Cool completely, about 20 minutes.
8. In small bowl, stir powdered sugar, milk and 1/4 teaspoon extract until desired consistency.
9. Drizzle over cookies.
10. Sprinkle cookies with colored sugar.
Title: Sweet Potato Balls With Vanilla Rum Sauce
Ingredients:
- 4 sweet potatoes
- 1 2/3 brown sugar
- 1/4 heavy whipping cream
- 1/2 butter
- 1/8 orange zest
- 2 nutmeg
- 1 sweetened flaked coconut
- 1/2 granulated sugar
- 2 cinnamon
- 1/2 miniature marshmallows
- 1 pecans
- 32
- 1/2
Instructions:
1. Preheat oven to 450 degrees.
2. Bake the sweet potatoes with the skin ON (brush with oil, poke holes with a fork, and leave in the oven for about 45 minutes)
3. Once they finish, peel and mash them. Set oven to 350 degrees.
4. Stir in only 2/3 cup of brown sugar, all orange juice, all orange zest and all nutmeg.
5. Place coconut in a food processor and leave on for about 30 seconds.
6. In a small bowl, combine coconut, granulated sugar and cinnamon.
7. Press mashed potatoes around the marshmallow, creating a 1" in diameter ball. The easiest way is to roll it around using both hands. You'll be a pro in no time!
8. Roll the balls in the coconut mixture and place in a 9x13 casserole dish.
9. Bake for 15-20 minutes.
10. Now, while those are cooking, make your drizzling/dipping sauce: In a big pan melt the remaining brown sugar (1 cup) and butter.
11. Add rum and heavy cream.
12. Put all pecans (optional) in the food processor for about a minute. Then add them to your sauce.
13. When the sweet potato balls are done, gingerly drizzle the rum sauce on them, or place the sauce in a condiment cup to the side.
Title: Maltese Bread Pudding ( Using up Stale Bread)
Ingredients:
- 1 butter
- 50 sugar
- 125 eggs
- 2 -3 apple
- 1 cocoa powder
- 5 sultanas
- 200 raisins
- 200 mixed spice
- 2 vanilla
- 2 anise
- 1 fennel seed
- 1 sugar
- 1/2
- 1
Instructions:
1. Soak the bread , in water foe about an hour until soft. ( cut loaf in half).
2. Pre heat oven to 200C and grease a rectangular baking dish measuring about 30cmx 20cm.
3. grab the loaf with your hand and squeeze out excess water. You can put the bread in a clean tea towel and squeeze.
4. Put the soggy bread in a processor with the other ingredients except the dried fruit and mix well.
5. Add the dried fruit and pulse until combined.
6. spread in the baking dish and flaten surface with a spatula.
7. Sprinkle the extra sugar and anise seeds on top.
8. Bake for about an hour, until it feels firm .
9. serve warm or at room temperature ( or in summer, cold from the from fridge, or at least thats the way I like it :-).
Title: Chocolate Cake and Cherries
Ingredients:
- 3 eggs
- 1 cherry pie filling
- 1 pudding
- 1/3
- 1
Instructions:
1. Beat eggs.
2. Stir in cake mix (dry).
3. add cherry pie filling and oil.
4. Mix until blended.
5. Spread in greased pan.
6. Bake 350 for 35-40 minutes.
7. When done surfaceof cake will be bumpy.
8. Cool completely.
9. Prepare pudding as directed.
10. Let set for 5 min, until thickened.
11. Spread over cooled cake.
12. Store covered in refrigerator.
Title: Pumpkin Fruit Cake
Ingredients:
- 250 unsalted butter
- 1 caster sugar
- 4 eggs
- 2 pumpkin
- 750 self-raising flour
- 3 ground nutmeg
- 1/2 ground cinnamon
- 1/2
Instructions:
1. Cream butter and sugar until light and creamy.
2. Add eggs one at a time and beat until a smooth mixture is achieved.
3. Add pumpkin puree and choice of dried fruits.
4. Fold in sifted flour and spices.
5. You may wish to add 1/4 cup of crystalised ginger and 1/4 cup of golden syrup, for something different.
6. Grease a large round cake tin with deep sides.
7. Place in a pre-heated oven. (150c regular or 130c fan forced).
8. Cook for 1 1/2 hours or until skewer comes out clean.
9. Remove from oven. Allow to cool.
Title: No-Cook Strawberry Shortcake
Ingredients:
- 4 strawberries
- 1 heavy cream
- 1 sugar
- 1 water
- 1 Chambord raspberry liquor
- 1 confectioners' sugar
- 1/4 vanilla
- 1 chocolate bar
Instructions:
1. Cut strawberries in quarters, set aside.
2. Whip heavy cream with vanilla and confectioners sugar.
3. 1 case strawberries puree with one cup sugar, one cup water and raspberry liquor.
4. Cube poundcake.
5. Layer poundcake, strawberry sauce strawberries, and whipped cream; then layer again.
6. Garnish with shaved chocolate.