lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Mousse
Ingredients:
- 2 low-fat milk
- 4 sugar
- 1 vanilla
- 1 banana
- 1 plain low-fat yogurt
- 8 bananas
Instructions:
1. Place milk, sugar, vanilla, and banana in blender.
2. Process 15 seconds at high speed until smooth.
3. Pour mixture into a small bowl; fold in yogurt.
4. Chill.
5. Spoon into 4 dessert dishes; garnish each with 2 banana slices just before serving.
Title: Yogurt Popsicles
Ingredients:
- 2 plain yogurt
- 1 vanilla
- 2
Instructions:
1. Stir all the ingredients together and place in small cups with a stick in the middle.
2. Put into freezer.
Title: Colorful Cookies
Ingredients:
- 1 fruit flavored gelatin
- 1 butter
- 1 margarine
- 2 1/4 powdered sugar
- 1/4 all-purpose flour
- 1 salt
- 3 gelatin powder
- 2 water
- 1 powdered sugar
- vanilla
Instructions:
1. Preheat oven to 350.
2. Remove 1 tablespoon of the gelatin powder and set aside to use for the icing later on.
3. Put the remainder of the gelatin powder in a large bowl with the butter and powdered sugar. Cream well.
4. Combine the flour with the salt and add to the butter mixture; mix well.
5. Shape the dough into 3/4 inch to 1 inch balls and place 2 inches apart on an ungreased cookie sheet.
6. Bake for 8 to 12 minutes, depending on the size of the cookies, until the edges just begin to slightly brown.
7. Remove from the oven, let sit on the cookie sheet for a minute or so, then remove cookies to a rack to cool completely.
8. Prepare the icing by dissolving the reserved 1 tablespoon of gelatin powder in the 3 tablespoons of hot water in a bowl. Let sit for 5 minutes, then add the vanilla and stir in the 2 cups powdered sugar until smooth.
9. Dip the tops of the cookies into the icing, then either dip in the topping of your choice or place back on the rack and sprinkle with your topping and let dry completely.
Title: Rose Petal Flan
Ingredients:
- 4 sugar
- 1/3 heavy cream
- 2 vanilla extract
- 1/2 rose water
- 1/2
- 1 1/2
- 2
Instructions:
1. Place the egg yolks and the sugar in a bowl and whisk together.
2. In a saucepan, combine the cream with the vanilla extract and place over medium heat.
3. Remove as soon as tiny bubbles start to form around the edge of the pan. Preheat the oven to 250°F
4. Pour half of the cream into the egg mixture; mix well.
5. Pour back into the saucepan and cook, stirring frequently.
6. When the mixture reaches a creamy consistency, remove form the heat and pour into a bowl.
7. Add the rose water and the orange-flavored liqueur. Mix well.
8. Pour into 4 custard cups and place them into a large roasting pan, half filled with hot water.
9. Bake for 40 minutes, or until ready.
10. Place in the refrigerator for 2 hours.
11. Garnish with the petals and serve.
Title: Cheddar Crust Apple Tart
Ingredients:
- 0.5 frozen puff pastry
- 1 cheddar cheese
- 2 fresh rosemary
- 3 apples
- 1/4 sugar
- 1 all-purpose flour
- 1/4 cinnamon
- 1 -2
Instructions:
1. Place oven rack in lower position in oven. Preheat oven to 375 degrees Fahrenheit.
2. Lightly sprinkle counter with flour.
3. Place puff pastry dough on top.
4. Dust rolling pin with flour.
5. Roll pasty into a rectangle about 16 x 10 inches. Pastry will be very thin and the edges will be uneven.
6. Place on a large ungreased baking sheet.
7. Sprinkle half of the cheese and half of the rosemary along the edges of dough, forming a narrow border. Fold edges over to completely cover and press down to seal.
8. Slice apples into thin wedges and place in a large bowl.
9. Sprinkle apples with remaining cheese and rosemary, sugar, 1 tablespoon flour and cinnamon. Toss to evenly coat.
10. Tumble apples over centre of pastry inside border then evenly spread out and gently press down.
11. Bake on bottom rack of oven and bake until pastry is deep golden and apples are tender, 30 to 35 minutes.
12. Place on rack.
13. To glaze apples, discard any chunky pieces of fruit from jam.
14. Place jam in a small bowl and microwave on medium high until melted, about 30 seconds.
15. Brush glaze over warm apples, let stand 10 minutes before cutting.
16. Cut into squares and serve warm.
17. Great with vanilla ice cream or whipped cream.
Title: Lemon Leaves
Ingredients:
- 1/2 butter
- 1 1/3 sugar
- 1 egg
- 1 half-and-half cream
- 1 all-purpose flour
- 2 1/4 baking powder
- 3 salt
- 1/2 water
- 2 pistachios
- 1 lemon peel
- 1/4
- 1 1/2
Instructions:
1. In a large bowl, cream the butter and 1 cup of sugar until light and fluffy. Beat in the egg, cream and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until dough is easy to handle.
2. In a small bowl, beat the egg yolks and water. In another bowl, combine the pistachios, lemon peel and remaining sugar.
3. On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut with a 2 1/2-inch leaf-shaped cookie cutter dipped in flour. Place 1 inch apart on ungreased baking sheets. Brush with the egg yolk mixture; sprinkle with the pistachio mixture.
4. Bake at 350-degrees for 6-8 minutes or until the edges are set (do not brown). Remove to wire racks to cool.
Title: Cherry Loaf "Pound Cake"
Ingredients:
- 1 butter
- 1 eggs
- 3 flour
- 2 salt
- 1/2 maraschino cherries
- 2
Instructions:
1. Cream butter with sugar, beat until fluffy.
2. Add eggs one at a time, beat after each addition.
3. Mix flour and salt.
4. Add flour mix to creamed mixture and blend thoroughly.
5. Fold in cherries.
6. Bake at 300 degrees for 1 hr and 20 minute.
Title: Baked Dulce De Leche Apples
Ingredients:
- 4 apples
- 1 banana
- 1/4 dried cherries
- 1/2 crystallized ginger
- 1/4 chili powder
- 1/4 brown sugar
- 1/2 cinnamon
- 1/4 marshmallows
- 1
Instructions:
1. Chop and mix filling, then stuff the apples and wrap in tinfoil. Place on semi-hot coals and cook for about 20 minutes.
2. After cooking, place one or two marshmallows in apple center. Close tinfoil over apples for a few minutes. Then, open and eat.
Title: Fruit Salad
Ingredients:
- 1 red grapes
- 1 1/2 strawberries
- 1 apple
- 1 blueberries
- vanilla yogurt
Instructions:
1. Mix up grapes and blueberries in a bowl.
2. Slice strawberries and apple.
3. Add strawberry and apple slices to mix.
4. Then add the yogurt and mix.
Title: Cream Cheese Icing
Ingredients:
- 2 cream cheese
- 1 icing sugar
- 1/2 vanilla extract
Instructions:
1. Beat all 3 ingredients together well in small bowl until smooth.
2. Makes 1/2 cup of icing.
Title: Gluten-Free Persimmon Pecan Cake
Ingredients:
- 2 eggs
- 4 sugar
- 1/2 butter
- 1 1/2 buttermilk
- 2 pecans
- 1/2 vanilla
- 3/4 baking powder
- 1 baking soda
- 1 salt
- 1 cardamom
- 1 pumpkin pie spice
- 1/2 ginger
- 1
Instructions:
1. Preheat oven to 400°F.
2. Grease a 8" round cake pan.
3. In a large bowl, mix persimmon pulp, eggs, butter, buttermilk and vanilla.
4. In a separate bowl, mix flour, sugar, baking powder, baking soda, salt and spices.
5. Slowly fold the dry ingredients to the wet ingredients.
6. Mix until thoroughly combined.
7. Add chopped nuts and stir to incorporate.
8. Pour into cake pan and bake for about 50 minutes.
9. When done, the center will still be very moist and soft (it may seem undercooked), but the outside of the cake should have formed a firm crust and be well-browned.
10. Remove from oven and allow to cool in the pan for at least 20 minutes before serving.
11. Slice and serve warm.
Title: Double Chocolate Zucchini Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1/4 baking soda
- 1/4 salt
- 4 butter
- 1/2 granulated sugar
- 1/3 brown sugar
- 1/3 vanilla extract
- 1/3 zucchini
- 2
- 1/2
Instructions:
1. Preheat oven to 350°. Line a large baking sheet with a Silpat or parchment paper and set aside.
2. Shred the zucchini. Squeeze in paper towels and pat dry to remove some of the moisture, then set aside.
3. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
4. Add butter to a large mixing bowl and stir in cocoa powder and sugars. The mixture will be thick. Add the yogurt and vanilla extract. Stir until smooth.
5. Add flour mixture, stirring until moist. Stir in zucchini and chocolate chips.
6. Drop 1/2 Tablespoon size balls 2 inches apart onto prepared baking sheets. Bake for 10 minutes or until almost set. Cool on baking sheet for 2-3 minutes or until cookies are firm. Remove cookies from sheet and cool completely on wire racks.
Title: Summer Fruit Compote
Ingredients:
- 4 plums
- 2 nectarines
- 1 blueberries
- 1/4 blackberry
- sugar
Instructions:
1. Prepare a low fire in the grill.
2. Divide the fruit between 2 squares of heavy-duty foil.
3. Drizzle each with 2 tablespoons of liqueur.
4. Seal tightly into packets so no liquid or steam will escape.
5. Grill the packets, turning once, 15 to 20 minutes.
6. Open carefully over a bowl; the fruit will have formed a syrup.
7. Sprinkle with sugar to taste.
8. Serve warm or let sit for an hour so flavors will intensify.
9. Serves 2 on its own, 4 if used as an ice cream topping.
Title: Lemon Chiffon Dessert
Ingredients:
- 1 1/2 butter
- 1/2 margarine
- 1/4 sugar
- 1 lemon gelatin
- 1/2 water
- 1 lemon
- 8 cream cheese
- 8
- 3
Instructions:
1. Preheat oven to 350°F For crust, finely crush pretzels in resealable plastic food storage bag; place in small bowl. Add butter and sugar; mix well. Press crust mixture onto bottom of 9x13 inch baking dish. Bake 10 minutes. Remove from oven to cooling rack. Cool completely.
2. For filling, sprinkle gelatin over water in small bowl. Microwave on HIGH 1 minute or until gelatin is dissolved. Zest lemon to measure 1 teaspoon zest; set zest aside. Juice lemon to measure 2 tablespoons juice. Add lemon juice to dissolved gelatin.
3. In another bowl, combine lemon zest and cream cheese. Gradually whisk in gelatin mixture and whipped topping until smooth; spread evenly over crust. Refrigerate 30 minutes. Top with fresh fruit; slice and serve.
Title: Mocha Snacking Cake
Ingredients:
- 2/3 butter
- 1 1/2 granulated sugar
- 2 eggs
- 1 vanilla
- 1 2/3 all-purpose flour
- 3/4 cocoa powder
- 1 baking soda
- 1 baking powder
- 1/4 salt
- 1 1/3 brewed coffee
Instructions:
1. Make 1 1/3 cups of coffee. Chill until cool.
2. Grease and flour an 8-inch (2L) square metal cake pan.
3. In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, just until incorporated. Stir in vanilla.
4. In separate bowl, sift together flour, cocoa, baking soda, baking powder, and salt; add to butter mixture alternately with coffee (make 2 additions of dry ingredients and 1 of coffee). Beat until almost smooth. Scrape into prepared pan; spread evenly.
5. Bake at 350F (180C) in center of oven until cake tester inserted in centre comes out clean, 45 to 57 minutes. Let cool in pan on rack.
Title: Italian Butter Cookies
Ingredients:
- 8 butter
- 1/2 margarine
- 3 sugar
- 1/2 vanilla
- 2 flour
Instructions:
1. Cream butter and sugar 5 minutes at medium speed with electric mixer.
2. Add egg yolks and vanilla. Mix till blended.
3. Add flour and mix on low speed.
4. Pipe dough with bag onto ungreased baking sheet into rosettes with #7 star tube.
5. Bake at 400 degrees F for 7-10 minutes.
Title: Cherry Pound Cake With Cherry Nut Frosting
Ingredients:
- 1 butter
- 1/2 margarine
- 3 sugar
- 6 eggs
- 3/4 milk
- 1/4 maraschino cherry juice
- 3 3/4 flour
- 1 vanilla extract
- 0.5 maraschino cherries
- 1 cream cheese
- 1/4 butter
- 1 margarine
- 1/2 confectioners' sugar
- 1/2 coconut
- 1/2 - 3/4 vanilla extract
- 0.5 maraschino cherries
- cherry juice
Instructions:
1. Cream butter, crisco, and sugar; add eggs one at a time, beating well after each addition.
2. Add flour alternatively with milk & cherry juice; add vanilla.
3. Chop cherries and add to batter.
4. Bake in greased and floured 10" tube pan at 300 degrees for 1 1/2 hours.
5. FROSTING:
6. Cream together cream cheese and butter.
7. Add remaining ingredients and enough cherry juice to make icing smooth and spreading consistency.
Title: Special-Occasion White Cake
Ingredients:
- 3/4 shortening
- 1 1/2 sugar
- 1/2 vanilla extract
- 1/2 cake flour
- 2 1/2 baking powder
- 2 salt
- 1/4 cold water
- 1 shortening
- 4 confectioners' sugar
- 2 vanilla extract
- 6 salt
- 1 milk
- 1
- 1/4
- 2 -3
Instructions:
1. In large mixing bowl, cream shortening and sugar until light and fluffy, about 5 minutes.
2. Beat in extracts.
3. Combine the flour, baking powder and salt; add to creamed mixture alternately with water.
4. Beat just until combined.
5. In another mixing bowl, beat egg whites on high speed until stiff peaks form; fold into batter.
6. Pour into two greased and floured 9-inch round baking pans.
7. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.
8. Cool for 10 minutes; remove from pans to wire racks to cool completely.
9. In large mixing bowl, beat shortening, confectioners' sugar, extracts and salt until light and fluffy.
10. Add enough milk to achieve frosting consistency.
11. Place one cake on a serving plate; spread with 1 cup frosting.
12. Top with remaining cake.
13. Spread remaining frosting over top and sides of cake.
Title: Hershey's Kiss Peanut Butter Cookies
Ingredients:
- 1/2 shortening
- 3/4 peanut butter
- 1/3 sugar
- 1/3 brown sugar
- 1 egg
- 2 milk
- 1 vanilla
- 1 1/2 flour
- 1 baking soda
- 1/2 salt
- 48 sugar
Instructions:
1. Preheat oven to 375 degrees.
2. In mixer, beat shortening and peanut butter until well blended; Blend in sugars and beat until light and fluffy.
3. Add egg, milk and vanilla; Beat well.
4. Stir together flour, baking soda and salt; gradually mix in peanut butter mixture.
5. Shape dough into 1-inch balls and rollin additional sugar.
6. Place on ungreased cookie sheet and bake 8-10 minutes or until lightly browned.
7. Immediately place a Hershey's Kiss on each cookie and press down slightly.
Title: Mama's Easy Banana Cake
Ingredients:
- 1/2 milk
- 4 butter
- 1/2 - 3/4 sugar
- 2 bananas
- 2 eggs
- 1 1/2 flour
- 1 baking soda
- 1/2 baking powder
- 1/8 salt
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/8 ground cloves
- 3/4 raisins
- 3/4
Instructions:
1. Preheat oven to 180°c or 375°F
2. Put milk, butter, and sugar in a medium pot and stir over small fire until just melted.
3. Remove pan from fire. Add mashed banana to lower the temperture, then stir in beaten eggs.
4. Combine all DRY ingredients and stir into the pot.
5. Bake appx. 30 minutes for cupcakes, and appx. 50 minutes for loaves depending on the size of your pans. Watch out for color and check for doneness by sticking in a wooden stick, should come out dry.
6. Tip: If the color is already golden brown but the cake is still wet, cover with foil and continue baking.
Title: Easy-Bake Oven Children's White Frosting Mix
Ingredients:
- 2 powdered sugar
- 3 instant nonfat dry milk powder
- 6 vegetable shortening
Instructions:
1. In a medium bowl, combine powdered sugar and milk powder; stir with a wire whisk to blend.
2. With a pastry blender, cut in shortening.
3. Spoon about 1/3 cup of mixture into each of 8 small containers or ziplock bags and seal tightly. Label with date and contents. Store in a cool dry place. Use within 12 weeks.
4. Makes 8 packages Childrens White Frosting Mix.
5. To use: In a small bowl, combine 1 package frosting mix and 3/4 teaspoon water. Stir well with a spoon until smooth and creamy. Makes about 1/4 cup frosting. A drop or two of vanilla may be added if desired.
Title: Zucchini Pineapple and Carrot Cupcakes
Ingredients:
- 2 eggs
- 1 white sugar
- 1/2 crushed pineapple
- 1/2 flour
- 2 salt
- 1/2 zucchini
- 1/2 carrot
- 1/2 lemon zest
- 1/2 orange
- 1 baking soda
- 1 baking powder
- 1/2
Instructions:
1. Beat eggs. Add oil and sugar. Stir in zucchini, carrots, pineapple, nuts and lemon zest. Add dry ingredients.
2. Fill muffin cups two-thirds full. Bake in 375 oven for 15-20.
Title: Wholemeal Carrot Cake
Ingredients:
- 1 whole wheat flour
- 1 baking soda
- 1 cinnamon
- 1 sultana
- 1 raw sugar
- 1 1/2 carrots
- 2 eggs
- 3/4
Instructions:
1. Sift flour, soda and cinnamon into bowl, return husks in sifter to bowl.
2. Add sultanas, carrot and sugar, mix well.
3. Beat eggs and oil together with fork, add to well in centre of dry ingredients, beat well.
4. Spread mixture into well-greased 28cm x 18cm (11in x 7in) lamington tin, bake in moderate (175 C) oven approximately 40 minutes or until cooked when tested.
5. Let stand in tin 5 minutes before turning on to wire rack to cool.
Title: Mango Lime Ice
Ingredients:
- 2 1/2 mangoes
- 3 lime juice
- 3 sugar
- 4 mint leaves
Instructions:
1. In food processor or blender, combine mango, lime juice and sugar; puree until smooth.
2. Pour into 9-by 12-inch baking dish.
3. Place in freezer until ice forms on sides.
4. Stir well.
5. Return to freezer.
6. Freeze until firm, but not solid.
7. Spoon into 4 dessert dishes.
8. Garnish with mint leaf.
Title: Snickerdoodles
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1 nutmeg
- 1/2 butter
- 3/4 sugar
- 1 egg
- 1 vanilla extract
- 1 lemon rind
- 1 ground cinnamon
- 2 sugar
- 2
Instructions:
1. Preheat oven to 375°F Prepare two baking sheets by brushing with melted butter.
2. Sift together the flour, baking soda, salt and grated nutmeg.
3. Cream together the butter and sugar and add the egg, egg yolk, vanilla and lemon or orange rind. Beat until lilght and fluffy.
4. Add the sifted ingredients and mix well. Scrape down the sides, cover the bowl with a piece of plastic wrap and refrigerate for 30 minutes.
5. Mix the cinnamon and sugar together in a amall bowl.
6. Using a teaspoon, scoop up small amounts of the dough and roll them into balls about 1-inch diameter. Roll the balls in the cinnamon sugar and use enough to fill the prepared bakng sheets, spacing about 2-inches apart.
7. Slightly flatten the balls and bake for about 12 minutes, or until the cookies are just starting to brown around the edges and slide easily from the baking sheets. Cool on a wire rack. Repeat with the remaining mixture, preparing the sheets as before.
8. CHEF'S TIP: If you are baking more than one sheet of cookies in a non-convection oven, swap them around halfway through, to make sure they cook evenly.
Title: Oat Berry Squares
Ingredients:
- 1 whole wheat flour
- 1 quick-cooking oats
- 2/3 brown sugar
- 1/2 baking soda
- 1/4 salt
- 1/3 butter
- 1
Instructions:
1. In a large bowl, combine the flour, oats, brown sugar, baking soda and salt; stir in butter.
2. Reserve 3/4 cup for topping.
3. Pat remaining oat mixture into a 9 inch square pan coated with nonstick spray.
4. Bake at 350 for 5-7 minutes.
5. Spread with fruit spread.
6. Sprinkle with reserved crumb mixture.
7. Bake 25-30 minutes or until edges are lightly browned.
8. Cool on wire rack.
Title: Iced Cornmeal Sugar Cookies
Ingredients:
- 2 cornmeal
- 1/2 sugar
- 1 baking soda
- 1 baking powder
- 1/4 salt
- 1/2 butter
- 1/4 milk
- 1 egg
- 2 powdered sugar
- 3 milk
Instructions:
1. Combine cornmeal, sugar, baking soda, baking powder and salt in a large bowl. Cut in butter with your fingers, until small crumbs form.
2. Add milk and egg. Dough should be firm. If it seems wet, add more cornmeal and sugar to your own discretion. (If dry, add milk in Tbsp increments.)
3. Roll dough into a thick tube, wrap in waxed paper, and refrigerate for several hours or overnight.
4. Preheat oven to 350°F Grease a large baking sheet, remove dough from fridge, and slice into 1/4 inch thick rounds.
5. Place cookies on baking sheet. Bake for 10 minutes or until firm and golden.
6. Meanwhile, combine powdered sugar and 3 Tbsp milk. Separate this icing base into as many bowls as you'd like colors, and add a drop of food coloring to each bowl. After cookies have cooled, ice them with the powdered sugar icing.
Title: Pears Helene
Ingredients:
- 2 vanilla extract
- 1 vanilla ice cream
- 2
- 2 -4
- 2
Instructions:
1. Combine pears and pear syrup with vanilla.
2. Cover and refrigerate 3 to 4 hours.
3. At serving time, disregard syrup. Arrange pears with a scoop of vanilla ice cream in each of 2 stemmed dessert dishes.
4. Pour Hot Fudge Sauce over.
5. Garnish with toasted almonds.
Title: Walnut Baked Apples
Ingredients:
- 6 apples
- 1/2 white sugar
- 3 all-purpose flour
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/4 ground cloves
- 1/2 raisins
- 1/2 walnuts
- 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with non-stick cooking spray.
2. Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apple mixture.
3. Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.
Title: Whole Wheat Angel Food Cake
Ingredients:
- 3/4 whole wheat flour
- 1/4 whole wheat pastry flour
- 1 1/2 cornstarch
- 12 sugar
- 1/2 salt
- 1 1/2 cream of tartar
- 2 vanilla
Instructions:
1. Preheat oven to 325°F.
2. If you're not using whole wheat pastry flour, whirr the flour in a blender, food processor or other grinder until fine (This might be kind of hard, but it won't be the end of the world if its not super-fine).
3. Sift together flour and cornstarch in a small bowl.
4. Mix in 3/4 cup sugar with a fork or wisk.
5. You want this to be aerated, so you can probably even sift in the sugar with the cornstarch and flour, if you want.
6. Place the egg whites in a mixing bowl and add salt and cream of tartar.
7. Beat until whites form soft peaks.
8. Gradually add remaining 3/4 cup sugar and extract (s) and beat until mixed.
9. Not beating, gently fold in about 1/3 of flour mixture at a time (a large rubber spatula is best for this).
10. Pour into angel food cake pan and bake for about 1 hour or until cake is springy when poked.
11. Invert to cool and allow cake to cool completely before removing from pan.
Title: Ukrainian Grandma’s Medivnychky (Honey Cookies With No Fat, Eggs
Ingredients:
- 2 honey
- 1 1/2 all-purpose white flour
- 1 1/2 baking soda
- 2 lemon, rind of
- 1/2 cinnamon
- 1 clove
- 1/2 salt
- 1/2
- 1 -2
- 1/8
Instructions:
1. Bring the honey to a boil and keep it hot.
2. Sift the rye and white flour into a frying pan. Heat the flour over a low heat, stirring constantly, until hot. Do not scorch. Mix in the baking soda.
3. Add the rest of the ingredients to the HOT, not warm, honey, and quickly stir in the hot flour. Beat vigorously until very thick. For easier handling, remove the dough to a greased bowl. Shape the dough into small balls the size of a small walnut and place them well apart on a greased baking sheet. Flatten them down with the bottom of a tumbler wrapped in a dampened cloth.
4. Bake in a moderate oven 325°F for about 15 minutes, or until GOLDEN but NOT brown.
Title: Fruity - Lokshenpudding (Kugel)
Ingredients:
- 450 milk
- 4 eggs
- 2 salt
- 1 ground cinnamon
- 1/2 nutmeg
- 1 orange, zest of
- 1 lemon, zest of
- 2 white sugar
- 1 butter
- 3
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Bring the milk to the boil on a medium heat, then add the vermicelli, keep stirring and take of the heat when about half of the milk is absorbed, put aside but give it a stir now and then.
3. Whisk the eggs together with the salt, cinnamon, nutmeg, the zests and the sugar, add the melted butter and the fruits, and then add the vermicelli, mixing everything together.
4. Put this in a greased oven dish, scatter the almonds over it and bake for 25 to 30 minutes.
5. Take the dish out of the oven, leave to stand for a few minutes and serve.
Title: Chocolate Coated Bananas
Ingredients:
- 1/2 cornstarch
- 1 1/2 bananas
- 1/4
- 3 -4
Instructions:
1. Heat Karo syrup, cornstarch / cocoa mixture in a small saucepan over low heat, stirring continously until a slow boil, simmer about 1 minute. Remove syrup from heat. Pour syrup into a serving bowl.
2. Peel and slice bananas into rounds or chunks, insert toothpicks/ skewers into banana pieces.
3. Dip banana sides or drizzle syrup over them. Serve.