lumicero/recipes-ing2inst huggingface dataset:
Title: Whipped Cranberry Salad
Ingredients:
- 1 fresh cranberries
- 1 sugar
- 1 crushed pineapple
- 1 mini marshmallows
- 1
Instructions:
1. In a food processor, chop the cranberries.
2. Combine the chopped cranberries with the sugar,mix well until the sugar is somewhat dissolved; add the drained pineapple, mini marshmallows and the whipped cream; mix well.
3. Store in the refrigerator overnight.
4. Divide into serving dishes.
Title: 5 Ingredient Easter Nest Treats
Ingredients:
- 2 creamy peanut butter
- 2 eggs
- 2 sugar
- 1 sweetened flaked coconut
- 1
Instructions:
1. Combine peanut butter, sugar, and eggs with an electric mixer until smooth.
2. Work in coconut flakes with your hands, being sure to combine things well.
3. Press into TIGHT, ~1 tbsp sized disks, pressing slightly to create a nest-like indentation.
4. Bake at 350 degrees for 6 to 8 minutes or until just done (they might not seem that way); do not overbake. Gently re-press together any cookies that have begun to come apart.
5. When cool, place 2-3 egg candies into each nest. A little more peanut butter can help them stick.
Title: Baked Pineapple
Ingredients:
- 1 pineapple
- 3 lime juice
- 2 sugar
- 2
Instructions:
1. Pre-heat oven to 425 degrees.
2. Pare off outside skin of pineapple, cut in half, top to bottom, even through the leaves.
3. Cut out the core.
4. Mix other ingredients well until sugar is dissolved.
5. Put pineapple flat side down in a glass baking dish.
6. Poke pineapple all over with a fork or skewer, then pour liquid mixture all over it.
7. Cover with wax paper and bake for about 50 minutes, basting every ten minutes with juices in the pan.
8. Cut each half in half lengthwise, and serve with pan juices on top.
Title: Make Your Own Candied Angelica!
Ingredients:
- 2 angelica
- 2 water
- 2 salt
- 3 sugar
- 3 water
Instructions:
1. Working in dry weather, start with about 2 pounds young, tender angelica stalks and stems. Cut them into even lengths and put them into a glass or ceramic bowl.
2. Bring 2 cups water and 2 tablespoons salt to a boil and pour over the angelica, weighting with a plate so it’s fully submerged. Cover and let soak 2 hours.
3. Drain the angelica, peel off and discard the stringy outer celery-like layer, then rinse under cold water.
4. Make sugar syrup by bringing 3 cups sugar and 3 cups water to a boil.
5. Simmer the angelica in the syrup for 20 minutes, or until tender and transparent. Remove and drain, reserving the syrup. Spread the angelica in a single layer on a wire rack and leave to drain and dry for 4 days.
6. Boil the angelica in the syrup again for 10 minutes, adding water if the syrup is too thick, and drain on a wire rack for 4 days longer.
7. Dust with granulated sugar and store in an airtight container, cutting into decorative bits as needed. This recipe may also be used to candy fennel stalks.
Title: Vanilla Slice (Easy Version)
Ingredients:
- 1 puff pastry
- 2/3 caster sugar
- 2/3 cornflour
- 3 1/4 milk
- 1 vanilla extract
- 3 butter
- 2 passion fruit
- 1/2 icing sugar
- 2
- 2/3
Instructions:
1. Preheat oven to 200C (180C fan forced).
2. Place pastry rectangles on line baking tray and bake till golden (5 to 7 minutes - check after 4 minutes).
3. Combine sugar and cornflour in a saucepan, add milk a little at a time and whisk in so you don't form lumps.
4. Bring to the boil, remove from heat and whisk in the vanilla, yolks and butter.
5. Cool with cling wrap pressed onto the surface so a skin doesn't form.
6. When mixture is cold, stir in cream.
7. Split matchsticks in half lenghtways and spoon custard on to the flat side and top with the rounded top second piece.
8. For passionfruit icing, mix the seeds and juice of the passionfruits well with the icing.
9. Spoon over passionfruit icing or just dust with icing sugar.
10. Serve immediately, if not doing so, make up and assemble just before serving, otherwise pastry will go soft, keep pastry in air tight container.
Title: Cinnamon Mocha Sheet Cake
Ingredients:
- 1 butter
- 1/3 margarine
- 1 water
- 2 instant espresso powder
- 1 instant coffee powder
- 1 granulated sugar
- 2 brown sugar
- 1 1/2 all-purpose flour
- 1 cinnamon
- 1 baking soda
- 1/2 vanilla
- 2 milk
- 4 eggs
- 3 butter
- 3 margarine
- 1/2 brewed coffee
- 2 cinnamon
- powdered sugar
Instructions:
1. Melt the butter in saucepan.
2. Stir in cocoa, water and coffee. Beat until smooth.
3. Combine granulated and brown sugars, flour, cinnamon and baking soda.
4. Add the cocoa mixture, vanilla, milk, and eggs. Mix until well blended.
5. Pout into a greased 10 by 15-inch jelly roll pan (a cookie sheet with sides).
6. Bake at 350 F for 18 minutes or until done.
7. Cool in pan.
8. Make the icing by melting butter in saucepan. Stir in the cocoa, coffee and cinnamon with the milk.
9. Mix until smooth.
10. Slowly beat in the powdered sugar and mix until smooth.Ice the cake.
11. Cut into 32 pieces.
Title: Rhubarb Whip Dessert
Ingredients:
- 4 rhubarb
- 1/2 granulated sugar
- 1 1/2 water
- 1 strawberry gelatin
- 1/2
Instructions:
1. Mix rhubarb, sugar and ½ cup water in saucepan.
2. Stir occasionally and bring to a boil.
3. Cover saucepan and cook for 8 ­ 10 minutes.
4. Continue cooking, and add strawberry gelatin,continuously stirring until gelatin dissolves.
5. Remove from heat and add 1-cup cold water.
6. Allow to cool, then place in refrigerator to chill until partially set.
7. Remove from refrigerator and whip mixture with electric beater until fluffy.
8. Fold in whipped cream.
9. Garnish with fresh strawberries (whole or sliced).
Title: Crunchy Macaroons
Ingredients:
- 1 1/2 flaked coconut
- 1 1/4 sugar
- 2
- 3
- 1/8
Instructions:
1. In a small bowl, combine all the ingredients.
2. With damp fingers, shape into 1 1/2 inch mounds on parchment paper-lined baking sheets.
3. Bake at 300 F for 20-25 minutes or until the edges are lightly browned.
4. Remove from the pans to wire racks to cool.
Title: Rich and Creamy Chocolate Frosting
Ingredients:
- 1/4 butter
- 1 salt
- 1/4 vanilla
- 1 confectioners' sugar
- 2 1/4 milk
- 5
Instructions:
1. In a small saucepan melt butter. Stir in chocolate chips until melted. Transfer to a small bowl. Add salt and vanilla.
2. Gradually beat in confectioners sugar and milk until of spreading consistency.
Title: Never Buy Store Bought Angel Food Cake Again Angel Food Cake!
Ingredients:
- 12 eggs
- 1 1/4 powdered sugar
- 1 confectioners' sugar
- 1 1/2 all-purpose flour
- 1 1/2 cream of tartar
- 1/2 vanilla extract
- 1/4 salt
- 1 sugar
Instructions:
1. In a bowl, mix together the confectioner's sugar and the flour. Set aside.
2. Next, you must separate the egg whites from the yolks. You will need one and a half cups of egg whites and this always ends up being 12 large eggs for me. (Suggestion - crack each egg into a small cup, and then pour into a measuring cup. That way, if you do happen to break a yolk, you won't ruin the whole batch and have to start over. No egg yolks can be in the egg whites. Save the yolks for something else! I also have better results when I allow the egg whites to come to room temperature, but if you are crunched for time, don't sweat it!).
3. Pour the egg whites into a metal bowl (cannot be plastic) and set aside.
4. Dump in the cream of tartar, the vanilla extract, the maple extract and salt to the metal bowl of egg whites. Using an electric hand mixer, whip together until soft peaks begin to form - this usually take just a minute or two for me. I can never tell what a "soft peak" is supposed to look like, so I just keep going until it is thicker looking and kind of comes up with the beaters when I pull them out. (If you do not have an electric mixer, you can do this with a whisk. You will not need to go to the gym for any upper body training after this.).
5. Add the flour mixture a little at a time and mix with the electric mixer after each addition.
6. Add the sugar and mix well together with the electric mixer.
7. Pour it all into an ungreased tube cake pan.
8. Bake at 350 degrees for about 40 minutes. I tend to underbake mine just a little, since it will continue to brown slightly, after you remove it from the oven and allow it to cool.
9. I usually will run the end of a rubber spatula around the edge of the cake pan, after the cake has cooled slightly and has started to pull away from the sides of the pan. Dump it out onto a cake plate and try not to eat the entire thing while it is warm!
Title: Chocolate Coconut Bites
Ingredients:
- 8 butter
- 6 margarine
- 1/3 flour
- 1/4 baking powder
- 1/2 salt
- 1/4 sugar
- 3/4 vanilla
- 2 eggs
- 2 chocolate chips
- 1 sweetened flaked coconut
- 1
Instructions:
1. In 1 quart saucepan, melt chocolate and butter together over low heat, stirring occasionally.
2. Pour into large bowl and let cool for about 10 minutes.
3. Combine flour, cocoa, baking powder and salt.
4. Stir sugar and vanilla into chocolate mixture.
5. Mix in eggs, one at a time.
6. Add flour mixture, chocolate chips and coconut.
7. Cover with plastic and refrigerate for 1 hour.
8. Heat oven to 350.
9. Shape dough into 1 1/2 inch balls and place 2 inches apart on ungreased cookie sheet.
10. Cook for 12-14 minutes, until set.
11. Cool on cookie sheet for two minutes and transfer to wire rack.
12. Will keep at room temp for 1 week or freeze for up to 3 months.
13. Prep time does not include chilling time and cooking time is per batch.
Title: Carquinyolis - Almond Biscotti
Ingredients:
- 3 eggs
- 1 confectioners' sugar
- 1 flour
- 1 ground cinnamon
- 1 active dry yeast
- 1 1/4 lemon, zest of
- 1/2
- 1 1/4
Instructions:
1. First, preheat your oven to 375°F.
2. Secondly, take a baking sheet, and line it with parchment paper and set it aside.
3. Then, take a small bowl and beat 1 egg in it, and set it aside.
4. Next fit your standing mixer with the paddle attachment.
5. Place your sugar, flour, anise, cinnamon, yeast, and zest into a standing mixer bowl, and mix well with the paddle.
6. Beat in the remaining 2 eggs one at a time, on high speed, mixing well after each addition.
7. Remove the bowl from mixer and fold in your almonds.
8. Then you will turn your dough out onto a well floured surface and divide it in half.
9. Lightly flour your hands to prevent sticking and then shape the dough into 2 slightly flattened cylinders about 3 inches wide by 14 inches long.
10. Be sure to brush off excess flour from the dough with a dry pastry brush.
11. Then carefully transfer the dough cylinders to prepared sheet pan, placing them approximately 4 inches apart.
12. Brush the dough cylinders with the beaten egg you have set aside at the beginning of the process.
13. Bake for 30 minutes, misting the dough and oven with water from a spray bottle every 10 minutes or so until crust is shiny and dark brown (not burnt) in color.
14. Remove from the oven when done, and allow them to cool slightly.
15. Slice on the bias into 1/2 inch thick cookies and transfer the boscotti to a wire rack to allow them to cool completely.
16. Biscotti can be stored in an airtight container for up to 3 days.
Title: Chocolate Meringue Cookies
Ingredients:
- 3 cream of tartar
- 1/8 vanilla extract
- 1/2 sugar
- 2/3
- 1
- 1/3
Instructions:
1. Preheat oven to 300 degrees.
2. Combine egg whites, cream of tartar and vanilla.
3. Beat until the whites form soft peaks.
4. Slowly add sugar; beat until stiff peaks form and mixture becomes glossy.
5. Fold in cocoa and chocolate chips by hand.
6. Drop mixture by teaspoonfuls onto a greased cookie sheet (I used parchment paper).
7. Bake for 25-30 minutes.
8. Cool on wire rack.
9. Store in airtight container.
Title: Almond Butter Cookies (Gluten Free)
Ingredients:
- 1/2 butter
- 1/2 almond butter
- 1/2 sugar
- 3/4 cornstarch
- 1/4 egg
- 1 vanilla extract
- 1/2 salt
- 1/4 baking powder
- 1/2
Instructions:
1. Preheat oven to 320 F (160 C).
2. Cream molten butter and almond butter.
3. Stir in egg and sugar, add vanilla.
4. Combine flour, salt and baking powder and mix into wet ingredients.
5. Knead until well combined and smooth.
6. Drop teaspoons of dough onto cookie sheet, flatten with a fork and bake for about 15 minutes.
Title: Oatmeal Cake
Ingredients:
- 1 oatmeal
- 1/2 butter
- 1 1/2 water
- 2 eggs
- 1 white sugar
- 1 brown sugar
- 1 1/3 flour
- 1 cinnamon
- 1 baking soda
- 1/2 salt
- 1/2 nutmeg
- 1 brown sugar
- 4 milk
- 6 butter
- 1 coconut
- 1/2
Instructions:
1. In pan boil water add butter; stir in oatmeal and let stand 20 minutes.
2. Pour into mixer bowl and add eggs and the first two sugars; mix.
3. Add flour, cinnamon, baking soda, salt and nutmeg.
4. Mix well.
5. Put into a 9x13-inch pan.
6. Bake at 350 degrees for 35 to 40 minutes.
7. Frosting------------.
8. Boil the three ingredients for the frosting for 1 minute.
9. Add coconut and nutmeat.
10. Let stand.
11. When you take cake from oven put the frosting on cake.
Title: Mixed Mini Muffins Skewers - Strawberry, Chocolate & Banana
Ingredients:
- 2 1/2 self raising flour
- 1 caster sugar
- 1/2 bicarbonate of soda
- 1 milk
- 2 eggs
- 1/4 vanilla essence
- 1 banana
- 1 strawberries
- 5 baking chocolate
- 50 chocolate chips
- 1/3
Instructions:
1. Sift flour into a large bowl, then add caster sugar and bicarb of soda.
2. Stir in milk, eggs and oil, mixing through until just blended, then add vanilla essence.
3. Divide mixture into three equal quantities (separate bowls).
4. In one bowl, add the banana and stir until just combined.
5. In another bowl, add strawberry and stir until just combined.
6. In the last bowl, add melted chocolate and choc chip pieces and stir until just combined.
7. Pour mixture into greased mini muffin tins and bake in batches (makes 24 mini muffins for each flavour) for 16 minutes at 170 degrees celcius.
8. Turn out on a wire rack and allow to cool.
9. Place a banana muffin, a chocolate muffin and a strawberry muffin onto a skewer to serve.
10. Makes 24 skewers.
Title: Lemon Cake With Lemon Cream or Raspberry Sauce
Ingredients:
- 1/2 butter
- 2 granulated sugar
- 2 eggs
- 1/4 lemons, rind of
- 2 flour
- 3 baking powder
- 2 1% low-fat milk
- 1 fresh lemon juice
- 2/3 granulated sugar
- 1/2 granulated sugar
- 1 lemon, rind of
- 1/3 fresh lemon juice
- 1 frozen unsweetened raspberries
- 1 granulated sugar
- 2
- 1/4
Instructions:
1. In large bowl, using electric mixer, beat butter with sugar until light and fluffy; beat in eggs, yogurt and lemon rind. Mix flour with baking powder; beat into egg mixture alternatively with milk, making three additions of flour mixture and two of milk.
2. Spoon into greased and floured 10-inch Bundt pan. Bake in 350F oven for 50 minutes or until cake tester inserted in center comes out clean. Let stand in pan on rack for 5 minutes.
3. Glaze: Stir lemon juice with sugar until sugar is dissolved. Invert cake onto rimmed plate; using toothpick, poke 1-inch deep holes in top of cake. Brush glaze over cake. Let cool. Serve with lemon cream or raspberry sauce.
4. Lemon Cream: In small bowl, combine yogurt, sugar, lemon rind and juice, stirring well. Cover and refrigerate for 30 minutes or for up to 3 days.
5. Raspberry Sauce: Thaw raspberries; drain and reserve 1/2 cup juice. Press berries through sieve over bowl to remove seeds. Stir in enough of the reserved juice to make sauce consistency. Stir in sugar.
Title: Mississippi Mud Cake
Ingredients:
- 1/2 butter
- 1 margarine
- 1 sugar
- 3 vanilla extract
- 3/4 eggs
- 1/3 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1 pecans
- 6 miniature marshmallows
- 6 butter
- 2 - 2 2/3 margarine
- 1/2 powdered sugar
- 1/3 milk
- 1 vanilla extract
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 13x9x2-inch baking pan.
3. Beat butter, sugar and vanilla in large bowl until creamy.
4. Add eggs, one at a time, beating well after each addition.
5. Stir together flour, cocoa, baking powder and salt.
6. Blend into butter mixture.
7. Stir in pecans.
8. Spoon batter into prepared pan.
9. Bake 15 to 18 minutes or until top springs back when touched lightly in center.
10. Meanwhile, prepare frosting.
11. Beat butter in medium bowl.
12. Blend in powdered sugar and cocoa alternately with milk.
13. Beat to spreading consistency (additional milk may be needed).
14. Blend in vanilla.
15. Makes about 2 cups frosting.
16. Remove cake from oven.
17. Immediately place marshmallows over top.
18. Return cake to oven 2 to 3 minutes or until marshmallows are soft.
19. Gently spread marshmallows over cake; immediately spread frosting over marshmallow layer.
20. Cool thoroughly before cutting cake into squares.
Title: Peanut Butter Surprise Chocolate Cookies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/2 sugar
- 1 brown sugar
- 1 creamy peanut butter
- 1 egg
- 1 1/2 vanilla
- 1/2 all-purpose flour
- 1/2 baking soda
- 3/4 powdered sugar
Instructions:
1. In a large bowl, cream butter, sugars, and 1/4 c peanut butter.
2. Add egg and vanilla; mix well.
3. Combine flour, cocoa,and baking soda;add to creamed mixture and mix well.
4. Blend powder sugar with remaining peanut butter until smooth.Roll into 24 balls; 1" each.
5. Divide cookie dough into 24 pieces;flatten each into a 3" circle.
6. Place one peanut butter ball on each circle; bring edges over to completely cover it.(Dough may crack; reshape cookie as needed.).
7. Place cookies seam side down on ungreased baking sheets.
8. Flatten each cookie slightly with the bottom of a glass dipped in sugar.
9. Bake at 375 degrees for 7-9 minutes or until set.
10. NOTE:Between baking times, I kept the dough in the fridge so that it wouldn't get all sticky when I had to roll it into balls.
Title: Buttery Rich Yellow Cake
Ingredients:
- 1 unsalted butter
- 3 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 2 sugar
- 4 eggs
- 1 1/4 buttermilk
- 1 1/2 pure vanilla extract
Instructions:
1. Preheat oven to 350°. Butter one 10-inch tube pan. Dust the bottom and sides of pan with flour, and tap out any excess. Sift together flour, baking powder, baking soda, and salt; set aside.
2. In the bowl of a standing mixer fitted with the paddle attachment, beat butter until softened, 1 to 2 minutes. Gradually add sugar, and continue beating until light and fluffy, about 4 minutes. Add eggs one at a time, beating after each addition until well incorporated, occasionally scraping down the sides of bowl.
3. Mix together buttermilk and vanilla. Slowly add the sifted flour mixture alternately with the buttermilk mixture in three additions, beginning and ending with the flour mixture. Do not overbeat.
4. Pour batter into prepared tube pan, and until cake tester inserted into center of cake comes out clean, about 40 minutes. Transfer to a wire rack to cool for 15 minutes. Remove cake from pan, and cool completely on wire rack. Cake can be stored in freezer, double wrapped with aluminum foil, for up to 1 month.
Title: Pistachio Cake and Frosting
Ingredients:
- 1 instant pistachio pudding mix
- 1 eggs
- 3 flaked coconut
- 1 walnuts
- 3/4 instant pistachio pudding mix
- 1/2 milk
- 1
- 2
- 1
- 1 1/2
Instructions:
1. CAKE: Mix all ingredients together in a large bowl all at once.
2. Pour into greased and floured 9x13" pan and bake at 350 degrees for 45 minutes.
3. Cool completely and make frosting: Put all ingredients into large bowl and whip until stiff peaks form.
4. Frost cooled cake and sprinkle with chopped walnuts, if desired.
Title: French Canadian Frosted Maple Gingerbread
Ingredients:
- 2 1/3 all-purpose flour
- 1 baking soda
- 1 1/2 ginger
- 1/2 salt
- 1 egg
- 1 pure maple syrup
- 1 sour cream
- 4 butter
- 2 -3 bacon fat
- 2 icing sugar
- 3 butter
- 1 maple syrup
- sour cream
Instructions:
1. Sift together the flour, soda, ginger and salt.
2. Beat the egg until it is foamy, then gradually beat in the maple syrup, sour cream, and butter or bacon fat.
3. Gradually add the dry ingredients, beating until well blended.
4. Pour into a greased and lightly floured 11 x 7 x 1 1/2 inch baking pan.
5. Bake at 350 F.
6. for 30 to 40 minutes, or until cake pulls away from the sides of the pan.
7. Remove from the oven and let it cool.
8. Combine all the frosting ingredients in a bowl, beat with an electric mixer until smooth, creamy and of spreading consistency.
9. Place the icing in big swirls on the cake and sprinkle to taste with chopped walnuts.
10. The Canadian Cook Book.
Title: Simply Delicious Fruit Cobbler
Ingredients:
- 1/2 salted butter
- 1 all-purpose flour
- 1 white sugar
- 1 milk
- 2 baking powder
- 21
Instructions:
1. Preheat oven to 350°F.
2. Place stick of butter on bottom of baking dish (can be 9x7, 9x9, 8x8, or 2-qt round casserole dish), and microwave until butter is completely melted. Set aside.
3. In a mixing bowl whisk together flour, sugar, milk, and baking powder. Pour mixture over butter - Do not mix into butter!
4. Again, without mixing, evenly distribute pie filling over butter/batter.
5. Bake at 350°F for approximately 1 hr and 15 minutes or until crust is golden brown, and top center of crust is fully baked.
6. Best when served warm with or without vanilla ice cream.
Title: Lemon Ginger Creme Brulee
Ingredients:
- 2 heavy cream
- 6 sugar
- 5 ginger
- 1 brown sugar
- 1 sugar
- 1
Instructions:
1. Heat the cream in a saucepan with the ginger. Bring it just below boiling. Don't let it boil. Stir it occasionally to prevent a skin from forming. Simmer for 10 minutes.
2. Meanwhile cream together the egg yolks and 5 tbsp sugar in a mixing bowl.
3. Remove saucepan from heat and add lemon. Strain into a bowl.
4. SLOWLY pour the cream into the egg, whisking gently with a fork to mix evenly. Be careful not to incorporate any air into the mixture or you'll have bubbles in your custard. And be careful not to pour too quickly or you'll cook the egg.
5. Divide the mixture evenly between 4 ramekins and place in a lasagna pan (something with high sides). Pour water into the pan (but don't get any into your ramekins) until it comes about halfway up your ramekins.
6. Bake at 350 for about 30 minutes (more or less depending on the shape of your ramekins - short wide ones cook faster than taller narrower ones). They're done cooking when they are set, but the center is jiggly.
7. Remove from the water bath and cool, uncovered, on the counter until they reach room temperature. Then cover with plastic wrap and store in the fridge for up to 2 days (they need to chill for at least 4 hours).
8. When ready to eat, remove from the fridge, take off the plastic wrap, and top with a thin layer of white and brown sugar. Use a torch to caramelize the sugar, or you can place them under the broiler (but you have to watch them constantly to make sure they don't burn).
Title: Coconut Pound Cake
Ingredients:
- 2 sugar
- 1 salt
- 1 eggs
- 5 flour
- 2 baking powder
- 2 milk
- 1 1/2 angel flake coconut
- 1/2 sugar
- 1 water
- 1
- 2
- 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. In a large mixing bowl, cream sugar, shortening, and salt.
3. Add eggs one at a time, mixing well after each addition.
4. Add extract and mix well.
5. In a separate bowl, sift flour and baking powder.
6. Add milk to creamed mixture.
7. Add flour mixture to creamed mixture.
8. Fold in coconut.
9. Bake in a greased and floured bundt pan for 1 hour.
10. About 10 minutes before cake is done, combine sugar, extract and water in a small saucepen.
11. Bring to a boil and boil one minute.
12. Pour over cake immediately after removing cake from the oven.
13. Let cake sit 30 minutes before removing from pan.
Title: Rumman Fil Ma'zahr (Pomegranate Dessert)
Ingredients:
- 3 sugar
- 1 lemon juice
- 1 pomegranates
- 4
Instructions:
1. Combine everything in a serving bowl.
2. Chill, toss and serve.