lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Tiramisu With Variations
Ingredients:
- 10 instant coffee
- 1/2 warm water
- 1 Kahlua
- 8 cream cheese
- 1/2 sugar
- 1/4 Cool Whip
- 8 chocolate
Instructions:
1. Slice the pound cake and lay it down in a 9 x 13" pan.
2. Dissolve the instant coffee in the warm water.
3. Brush the pound cake with a little kahlua.
4. In a large mixing bowl put the cream cheese, sugar, chocolate syrup and the dissolved coffee. Beat with an electric mixer, or by hand, until smooth.
5. Fold in the Cool Whip.
6. Spread the Cooll Whip mixture on top of the pound cake.
7. Grate a chocolate bar over the top or sprinkle on a high-quality sweetened powdered cocoa.
8. Cover and refrigerate for at least 3 hours.
9. Variations:
10. Use an 8 x 8" pan and make into two layers.
11. Instead of pound cake, use lady fingers (a store-bought type of sponge cake the size of fingers).
12. Instead of a pan, put the ingredients into fancy glasses.
13. Do not use kahula and keep it alcohol free.
14. Put the kahula in with the cream cheese (or whatever alcohol you are using).
15. Make up a strong half cup of coffee and brush the cake with it (instead of putting it in the cream cheese).
16. Brush the cake with coffee and the kahula or other alcohol.
17. Instead of using kahula, use a bit of sherry or orange liquer.
18. Do not use chocolate syrup.
19. Drizzle the chocolate syrup over the pound cake instead of adding it to the cream cheese mixture.
20. Instead of cream cheese use mascarpone cheese.
21. Instead of chocolate syrup use some Nutella (chocolate hazelnut spread).
22. Use real whipped cream instead of artificial.
23. Use regular cake instead of pound cake.
24. Garnish with a chopped Heath candy bar (butter brickle covered with chocolate).
25. Make up in a triffle bowl, layering the different ingredients.
Title: spiced rum cake
Ingredients:
- 4 eggs
- 2 sugar
- 1 honey
- 1/2 molasses
- 1 dark rum
- 1/2 flour
- 1/4 baking powder
- 4 baking soda
- 1 cinnamon
- 1 ground cloves
- 2 salt
- 1/2 raisins
- 1/2 confectioners' sugar
- 3/4 dark rum
- 2 water
- 1/4
- 1
Instructions:
1. preheat oven to 325.
2. grease and flour a bundt pan.
3. in a medium bowl mix oil, honey, molasses, rum and coffee.
4. in a large bowl whisk together flour, baking powder, baking soda, cinnamon, cloves and salt mix in raisins.
5. in a large bowl beat eggs and sugar, add in liquid ingredients, beat on high with electric mixer slowly add dry ingredients, mixing well.
6. pour into bundt pan,bake for 1 hour.
7. remove and let cool in pan for 30 minutes, then remove from pan and cool on wire rack for 30 mins meanwhile to make glaze mix sugar, rum and water together.
8. when cake is cool pour over top you can just dust with confectioners sugar instead of glaze if desired.
Title: Meringue Roulade With Rose Petals and Fresh Raspberries
Ingredients:
- 4 caster sugar
- 250 vanilla extract
- 1 white wine vinegar
- 1 cornflour
- 1 mascarpone
- 100 icing sugar
- 1 rose water
- 1 1/2 fresh raspberries
- 400 pistachios
- 150
- 2
- 1
Instructions:
1. Preheat the oven to 160ºC/140ºC Fan/Gas Mark 3.
2. Line the base and sides of a 33cm x 24cm Swiss roll tin with greaseproof paper. Allow the paper to come about 1cm above the sides of the tin. In a large, clean bowl, whisk the egg whites with an electric mixer until they begin to firm up. Add the caster sugar to the whisking whites in spoonfuls or tip into the bowl in a slow stream. Continue whisking until you achieve a firm, glossy meringue. Using a large metal spoon, gently fold in the vanilla essence, vinegar and cornflour. Spread the mixture inside thelined tin and level with a palette knife.
3. Bake in the oven for 30 minutes, until a crust forms and the meringue is cooked through (it will still feel soft to the touch). Remove from the oven and allow to cool in the tin.
4. Tip the cooled meringue on to a fresh piece of greaseproof paper. Carefully peel off the lining paper.
5. Meanwhile, place the mascarpone in a large mixing bowl, along with the icing sugar and rose water. Whisk to combine and become smooth, then add the whipping cream. Whisk by hand for about 4 minutes, until the cream just holds its shape. (You can do this in an electric mixer but keep a close eye on it as it’s easy to over-mix.) Spread most of the mascarpone cream over the original underside of the meringue, reserving a few tablespoons. Leave a small border around the edge of the meringue.Scatter most of the raspberries and 1½ tablespoons of rose petals all over the cream.
6. Use the paper to assist you in rolling up the meringue along its long edge, until you get a perfect log shape. Carefully transfer the log on to a serving dish. Use the remaining cream to create a rough wavy strip along the top of the log. Chill for at least 30 minutes.
7. When ready to serve, dust the log with icing sugar, scatter the remaining rose petals, along with the pistachios, over the top, and dot with the remaining raspberries.
Title: Caramel Self-Saucing Pudding
Ingredients:
- 3/4 brown sugar
- 1/3 unsalted butter
- 1 vanilla extract
- 1 egg
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 3/4 boiling water
- 1 brown sugar
- 2/3 blackstrap molasses
- 2 pure maple syrup
- 2 all-purpose flour
- 1 1/2
Instructions:
1. Preheat oven to 350°F (180°C).
2. To make the pudding, beat the sugar, butter and vanilla in a bowl until light and fluffy.
3. Add the eggs and beat until combined.
4. Add the flour, baking powder and milk and beat until combined.
5. Spoon the mixture into a square oven proof dish and place on a baking tray.
6. To make the sauce, whisk together the water, brown sugar, molasses, maple syrup and flour until combined.
7. Spoon the sauce over the pudding batter and bake for 35 minutes or until golden brown and set.
Title: Apple and Raspberry Cake
Ingredients:
- 2 self-rising flour
- 1 baking powder
- 1/3 butter
- 1/3 sugar
- 1 3/4 raisins
- 5 hard apple cider
- 2/3 egg
- 1 raspberries
- 6
Instructions:
1. Preheat oven to 375°F.
2. Grease an 8-inch pan and line it with parchment paper Sift the flour and the baking powder into a mixing bowl and rub the butter in with you fingers or cut it in with a pastry cutter or two knifes Stir in the sugar, chopped dried apple, and raisins.
3. Pour in the cider and egg and mix together until thoroughly combined.
4. Gently stir in the raspberries Pour into the prepared baking pan and bake for 40 minutes or until risen and lightly golden Let the cake cool in the pan, then turn out onto a wire rack.
5. Let stand and cool completely until cold before serving.
Title: Toasted Coconut Rice Pudding
Ingredients:
- 2 1/2 water
- 1 1/2 fresh ginger
- 1 lime peel
- 1 salt
- 1/2 unsalted butter
- 1 arborio rice
- 1/2 evaporated milk
- 4 evaporated milk
- 1/2 honey
- 1/3 golden raisin
- 1 vanilla extract
- 1/2 coconut
- lime zest
- cinnamon
- nutmeg
Instructions:
1. To toast coconut: Heat a clean, dry frying pan over medium-high heat, add desiccated coconut and cook, shaking pan constantly, until coconut is golden. (Make a little more toasted coconut than is called for in the recipe so that you can sprinkle some over top at serving time.).
2. Bring water, freshly-grated ginger, lime peel, salt and butter to a boil in a medium saucepan. Add the rice, return to the boil, and then reduce the heat to the lowest setting, so the mixture cooks at a simmer. Cook until rice has absorbed most of the water, stirring occasionally, about 20 minutes. Carefully remove the lime peel and discard.
3. Scald the 1 cup evaporated milk and honey in the microwave.
4. Add the hot milk, honey, toasted coconut and chopped raisins, if using, to the rice mixture. Cook at a bare simmer a further 15 minutes. Remove from heat and stir in rum and vanilla extracts.
5. Transfer pudding to a large bowl, place a piece of plastic wrap directly onto surface and cool to room temperature. Place in refrigerator until cool and set. Just before serving, 'loosen' rice pudding by beating in the reserved 1/2 cup evaporated milk with a fork.
6. Serve with your favorite toppings.
Title: Banana Pudding
Ingredients:
- 2 -3 bananas
- 1 sugar
- 1 flour
- 2 eggs
- 2 milk
- 2 vanilla extract
- 1
Instructions:
1. In a bowl place one layer of sliced bananas, then a layer of wafers,alternate until bowl is full, making sure top layer is wafer.
2. Set aside.
3. In a medium sauce pan beat eggs.
4. Add sugar and mix well.
5. Add flour, milk & vanilla.
6. Bring to a boil.
7. Pour mixture over banana & wafer mixture.
8. Chill about 2 hours.
9. Serve.
Title: Bread Pudding
Ingredients:
- 6 butter
- 2 raisins
- 1/2 eggs
- 4 milk
- 2 white sugar
- 3/4 ground cinnamon
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Title: Annette Sym's Mud Cake
Ingredients:
- 125 dark chocolate
- 125 light margarine
- 1 sugar
- 2 instant coffee
- 1 water
- 1/2 baking soda
- 1/2 applesauce
- 2 flour
- 1 1/2 cocoa powder
- 1/4 cocoa powder
- 2 icing sugar
- 1 light margarine
- 1 1/2 skim milk
- 1
Instructions:
1. Preheat oven to 180°C.
2. To make cake: Mix chocolate, margarine, sugar, coffee and water in a microwavable bowl. Microwave on MED-HI for about 2 minutes or until all ingredients are dissolved. Stir every minute.
3. Stir together applesauce and baking soda. Add to the melted chocolate along with egg whites. Mix well.
4. Sift the flour and cocoa powder, then gently fold in until combined.
5. Pour into a 19 cm pan greased with cooking spray.
6. Bake 45-50 minutes or until cake springs back when touched. Ice when cool.
7. Icing: Mix all ingredients together until smooth.Spread over cake then refrigerate.
Title: Grammy's Snicker Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 milk
- 1 1/3 butter
- 1/3 chocolate chips
- 1/2 salted peanuts
- 1
- 3/4
- 1/2
Instructions:
1. Mix cake mix per directions.
2. Pour half the batter into a greased 9x13 pan and bake at 350 for 15 minutes.
3. Meanwhile, melt the caramels with the milk and butter in a sauce pan, careful not to let it boil and scorch.
4. Remove from heat once melted.
5. Pour caramel mixture over baked cake.
6. Sprinkle the chocolate chips and peanuts over the caramel mixture.
7. Cover with remaining batter.
8. Lower temp to 250 and bake for 20 minutes, then bake at 350 for 10 minutes.
9. Let the cake cool before you try to cut it.
10. Note: I bought two small packages of caramels in the candy aisle and unwrapped them all before starting.
11. Note: I used more than the 1/2 cup of peanuts since I didn't think that was enough!
Title: Mock Apple Crisp (Gluten & Sugar Free)
Ingredients:
- 4 -5 zucchini
- 1/2 fresh lemon juice
- 1/2 stevia powder
- 1 cinnamon
- 1/2 nutmeg
- 1/4 buckwheat flour
- 1 1/2 stevia powder
- 1/2 arrowroot
- 4 1/2 salt
- 1/4 butter
- 3/4 margarine
- 1 1/2 vanilla
Instructions:
1. Preheat oven to 350°.
2. Combine crust ingredients in a medium bowl, cutting in the margarine until mixture resembles coarse crumbs; add vanilla and mix gently.
3. Press 1/2 of dough evenly on bottom and 1/4-inch up sides of an 8x8-inch glass baking dish.
4. Bake until slightly browned, about 10 minutes. Cool on wire rack.
5. Meanwhile, combine zucchini and lemon juice in a pot and simmer until just barely cooked, about 2-3 minutes. Remove from heat, add stevia, cinnamon and nutmeg and let cool.
6. Spoon cooled zucchini mixture over crust and sprinkle the remaining crust mixture on top.
7. Bake for 45 minutes.
Title: Sugar Cookies
Ingredients:
- 3 baking powder
- 1/2 baking soda
- 1/2 butter
- 1 eggs
- 2 sugar
- 1
Instructions:
1. Preheat oven to 375.
2. Sift together flour, baking powder and baking soda.
3. Cut in butter as for pie crust.
4. Blend eggs and sugar in separate bowl, beat well.
5. Blend egg mixture into flour mixture.
6. Roll out mixture on floured pastry cloth or cutting board, to 1/4 inch thick.
7. Cut with 2 inch cookie cutter.
8. Lift with spatula to ungreased cookie sheets. Add colored sugar sprinkles now if using.
9. Bake for 8 - 10 minutes.
10. Remove from pan to cooling rack.
Title: Manjarblanco De Cherimoya
Ingredients:
- 14 sweetened condensed milk
- 12 evaporated milk
- 2 eggs
- 1 apple
- plums
- berries
Instructions:
1. Combine milks and cook gently, stirring steadily over medium heat for about 20-30 minutes, until as thick as double cream and lightly caramelised.
2. Leave to cool in a bowl.
3. Beat the yolks into the mixture. Place bowl over pan of simmering water. Whisk until thickens to a custard - about 10 minute.
4. Remove from heat. Whisk egg-whites and fold into mixture.
5. Fold in custard apple pulp and serve.
Title: Easiest-Ever Chocolate -Cranberry Biscotti
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 1/4 salt
- 1/2 butter
- 3/4 sugar
- 2 eggs
- 1 vanilla
- 1 1/2 white chocolate
- 3
- 4
Instructions:
1. Preheat oven to 325°F
2. Mix flour, baking powder and salt; set aside.
3. Beat butter and sugar in a large bowl, with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, beating well after each addition. Stir in cereal and white chocolate. Divide dough in half. Shape each half into 14x2 inch log, with lightly floured hands; place on greased baking sheet.
4. Bake 25-30 minutes or until lighty browned. Remove from baking sheet, place on cutting board; cool 10 minutes. Using a serrated knife, diagonally cut each log into 12 slices; place upright on baking sheet. 1/2 inch apart. Bake an additional 12-15 minutes or until slightly dried. Remove from baking sheet. Cool on wire racks.
5. Dip biscotti in melted semisweet chocolate. (or drizzle chocolate over biscotti). Let stand until set. Store in tightly covered container at room temperature.
6. VARIATION: Omit semisweet chocolate. Sprinkle cooled biscotti with icing sugar. Or drizzle with combined 1 cup icing sugar and 2 tablespoons orange juice. Let stand until set.
Title: Bestest Oatmeal Cookies for Mysterygirl
Ingredients:
- 1 1/2 raisins
- 2 eggs
- 1 1/2 vanilla
- 1/2 butter
- 1/2 shortening
- 3/4 granulated sugar
- 2 granulated sugar
- 1 1/3 brown sugar
- 2 flour
- 1 1/8 salt
- 1/2 baking soda
- 2 1/8 baking powder
- 3 3/4 rolled oats
Instructions:
1. If adding raisins cover raisins with warm water, soak for 10 minutes, Drain thoroughly and set aside.
2. Combine eggs, 2 tbs water, vanilla, butter, shortening and sugars in mixer bowl, beat until creamy.
3. In a medium size bowl, sift together flour, salt, baking soda, and baking powder.
4. Add to to egg mixture and beat at low speed for 2 to 3 minutes or until smooth.
5. Add oats and raisins (if using) Mix until blended Form into 2 inch thick rolls.
6. Wrap in wax paper and chill until firm.
7. Slice rolls into 1/2 inch thick slices and place on baking sheet.
8. Flatten to 1/4 inch thickness and bake at 375 for 10-12 minutes.
Title: C & T's Louisiana Bread Pudding With Bourbon Sauce
Ingredients:
- 1 sugar
- 1 evaporated milk
- 2 instant vanilla pudding
- 1 eggs
- 1 vanilla extract
- 3 butter
- 1 margarine
- 1 raisins
- 1/4 pecans
- 3/4 sugar
- 1 heavy cream
- 1 cinnamon
- 1 water
- 1/4 Bourbon
- 1 butter
- 1 cornstarch
- 2
Instructions:
1. Take cut bread and spread each half with soften butter. Cut in small cubes and put in large bowl with raisins and/or pecans. In a seperate bowl mix well remaining ingredients. Pour this over the buttered bread cubes and mix well. Soak this mixture at least 2 to 3hrs although overnight is best. Stir mixture very few hours to make sure every bread cube is soaked.
2. Grease a 13"x9" pan. Pour in bread mixture and bake in a 350 degree oven for anywhere from 30 to 45 minute Depending on the thickness of the bread. You can't test this like a custard because it is supose to be wet. Serve with bourbon sauce.
3. Bourbon Sauce: In a sauce pan combine sugar,cream,cinnamon,butter. Stir with a whisk and bring it to a boil. Turn heat to medium and add water and cornstarch. Stir constantly till it is a light milky color. Remove from heat and add 1 tablespoon bourbon.
Title: Passover Carrot Almond Cake
Ingredients:
- 4 eggs
- 1/2 light brown sugar
- 9 carrots
- 1 vanilla
- 1/4 salt
- 1/2 sugar
- 1 cinnamon
- 3
- 1/2
Instructions:
1. Preheat oven to 350°F Grease bottom of 8" springform pan; dust with cake meal, shaking off excess.
2. Using electric mixer, beat yolks and brown sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
3. Stir in carrots and vanilla.
4. Using clean, dry beaters, beat whites with salt until soft peaks form.
5. Gradually add sugar and beat until whites are stiff but not dry. Gently fold in yolk mixture.
6. Combine almonds, 3 tablespoons cake meal and cinnamon.
7. Fold gently into egg mixture.
8. Turn into prepared pan, smoothing top.
9. Bake until tester inserted in center comes out clean, about 1 hour. Immediately run knife around edge.
10. Cool completely in pan onrack.
11. Remove springform before serving.
Title: Strawberry-Rhubarb Crisp With Ginger-Oat Crust
Ingredients:
- 1 1/2 sugar
- 1 flour
- 3 flour
- 1 cornstarch
- 1/2 salt
- 4 strawberries
- 4 rhubarb
- 1 lemon juice
- 1 oats
- 3/4 walnuts
- 1/2 brown sugar
- 1/3 ginger
- 1/4 ginger
- 1/2 butter
- powdered sugar
Instructions:
1. Heat the oven to 375.
2. In a large bowl stir together the sugar, 3 tablespoons of flour, cornstarch, and 1/4 teaspoon salt until blended. Add strawberries, rhubarb, lemon juice; toss to coat.
3. Place in a 13x9 inch glass baking dish.
4. In a medium bowl, stir remaining 1 cup of flour, oats, walnuts, brown sugar, crystallized ginger, ground ginger, nad remaining 1/4 teaspoon salt until combined.
5. Stir in melted butter until moistened; srpinkle over fruit.
6. Bake 40-45 minutes or until topping is a golden brown and fruit is bubbly. Cool 20 to 30 minutes; serve warm.
7. Optional: Sprinkle with powdered sugar before serving.
Title: Cocoa Banana Cupcakes
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 eggs
- 2 nonfat milk
- 1 1/4 banana
- 1 canola oil
- 3 vanilla extract
- 1 reduced-fat cream cheese
- 4 nonfat milk
- 3 vanilla extract
- 2 powdered sugar
- 1
- 2
- 1/3
Instructions:
1. In a bowl, combine dry ingredients. In another bowl, combine eggs, milk, banana, oil and vanilla. Stir into dry ingredients just until moistened.
2. Coat muffin cups with nonstick spray. Fill 3/4 full. Bake at 375 degrees for 18-20 minutes or until a toothpick comes out clean. Cool 5 minutes before removing to cool on wire racks.
3. Beat cream cheese, milk, chocolate, and vanilla until smooth.
4. Combine powdered sugar and cocoa; gradually beat into cream cheese mixture.
5. Frost cupcakes when cool.
Title: Pink Lemonade Cupcakes
Ingredients:
- 12 water
- 1 lemon peel
- 3/4
- 1
Instructions:
1. Preheat oven 350°F.
2. Spray pan with vegetable pan spray; sprinkle 1 teaspoon colored sugar into each cupcake-space in the pan.
3. Add water to pink lemonade mix to total amount of water called for on cake mix package directions.
4. Follow cake mix package directions to prepare cake, adding chopped lemon peel.
5. Pour into prepared pan.
6. Bake 20-25 minutes or until toothpick inserted comes out clean.
7. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Title: Appletorte (Scandinavian Apple Cake)
Ingredients:
- 1 salt
- 1 baking powder
- 1 ground cinnamon
- 2 flour
- 1 flour
- 1 butter
- 3 butter
- 4 sugar
- sugar
- eggs
- apples
Instructions:
1. Preheat oven to 350 degrees.
2. Combine the dry ingredients in a bowl.
3. Using an electic mixer, cream sugar and butter together.
4. Add eggs, one at a time.
5. By hand, stir the dry ingredients into the wet ingredients.
6. Stir in apples.
7. Grease and flour a 9 or 10 inch springform pan or tube pan and pour in the batter.
8. Sprinkle liberally with sugar.
9. Bake until a toothpick inserted in the center comes out clean, about 45 minutes.
10. Cool on rack.
11. Serve with ice cream or other topping.
Title: Basic Chocolate Cake Mix-Vegan, Spelt
Ingredients:
- 2 unsweetened applesauce
- 1 raw sugar
- 2 vanilla extract
- 1 1/2 cocoa powder
- 2/3 baking powder
- 4 baking soda
- 1 salt
- 1/2
Instructions:
1. Combine the dry mix ingredients in a large bowl. Sift dry mix ingredients into the apple mixture and mix combine gently but thoroughly.
2. For muffins ( 18 mins) and puddings(20 mins add 2/3C cherries + 1 cup of chocolate chips) it makes about 12 bake in a 190c oven, for mini cakes makes (about 50) bake in 190c oven for 15 minutes For a cake it takes about 40-60 mins at 180c but keep an eye on it., check for firmness and make sure a skewer comes out clean.
Title: Orange-Pineapple Cake
Ingredients:
- 1 eggs
- 3/4 mandarin oranges
- 4 crushed pineapple
- 1 instant vanilla pudding
- 1 Cool Whip
- 1
Instructions:
1. Cake: Grease and flour 3 8 inch round cake pans.
2. Mix cake mix, oil, eggs,& Mandarin oranges including juices.
3. Pour in to prepared pans.
4. Bake at 350 for 30 minutes (check with tooth pick) or until tooth pick is clean.
5. Do not over cook layers.
6. Icing: Drain Pinapple and save juice.
7. Mix Cool Whip,instant pudding, and pineapple in large mixing bowl.
8. Spoon pineapple juice over each layer before icing.
9. Spread icing over each layer and ice cake.
Title: Pineapple Zucchini Bread Diabetic
Ingredients:
- 1 eggs
- 3 Equal sugar substitute
- 3 1/2 Equal sugar substitute
- 1 vanilla extract
- 2 zucchini
- 1 all-purpose flour
- 3 ground cinnamon
- 1 1/2 baking soda
- 1 ground nutmeg
- 3/4 salt
- 3/4 raisins
- 1 walnuts
- 1/2
Instructions:
1. Mix oil, eggs, Equal® and vanilla in large bowl; stir in zucchini and pineapple.
2. Combine flour, cinnamon, baking soda, nutmeg and salt in medium bowl; stir into oil mixture. Stir in raisins and walnuts, if desired.
3. Spread batter evenly in 2 greased and floured 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans.
4. Bake in preheated 350°F (175°C) oven until breads are golden and toothpick inserted in centers comes out clean, 50 to 60 minutes. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire rack.
5. Makes 2 loaves.
Title: Summer Fruit Sorbet
Ingredients:
- 450 orange
- 1 mint sprig
- 1
Instructions:
1. Put a food processor bowl or blender jug in the refrigerator for a few minutes to ensure that it is really cold. Place all the ingredients in the cooled food processor bowl and process until smooth.
2. Scoop out the sorbet and serve immediately, accompanied by fresh berry fruits and decorated with sprigs of fresh mint.
Title: Chocolate Swirl Muffins
Ingredients:
- 1 vanilla
- 3/4 water
- 1 canola oil
- 2 eggs
- 1 1/3
- 1/2
- 4
Instructions:
1. Heat oven to 375° F, Generously grease 12-cup fluted tube cake pan.
2. In 2-quart saucepan, cook all filling ingredients over medium-low heat 2 to 3 minutes, stirring constantly, until smooth.
3. Remove 1/3 cup filing for glaze; set aside.
4. Freeze remaining filling 15 minutes until thick like pudding.
5. Meanwhile, in large bowl, stir together all cake ingredients.
6. Spoon half the batter into pan.
7. Remove filling from freezer, carefully spoon filling in center of batter to within 1/2-inch of pan edges.
8. Spoon remaining batter over filling.
9. Bake 50- 65 minutes or until top springs back when touched.
10. Cool 15 minutes.
11. Remove from pan to wire rack.
12. Spoon reserved 1/3 cup filling on cake to glaze, (if too thick, microwave filling on High 10- 15 seconds using microwavable small bowl).
13. Cool completely, about one hour.
Title: Ozark Pudding
Ingredients:
- 1 egg
- 3/4 sugar
- 2 flour
- 1 1/2 baking powder
- 1/8 salt
- 1/2 apple
- 1 vanilla extract
- 1
Instructions:
1. Beat eggs and sugar until smooth.
2. add flour, baking powders and salt.
3. add nuts, apple and vanilla.
4. bake in a buttered 8" pie pa 35 minutes @ 350 degrees F.