lumicero/recipes-ing2inst huggingface dataset:
Title: Key Lime Shortbread Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 powdered sugar
- 1/2 cornstarch
- 1 butter
- 1 key lime juice
- 2 key lime zest
- 1 1/4 powdered sugar
- 1 key lime zest
- 3 key lime juice
Instructions:
1. Combine flour, sugar, and cornstarch. Set aside.
2. Beat butter at medium speed until creamy.
3. Beat in flour mixture, zest and juice at low speed until dough forms. Dough will be crumbly.
4. divide dough in half and roll into 2 10-inch logs. Wrap in plastic food wrap and refrigerate until firm, about 2 hours.
5. Preheat oven to 350°F.
6. Slice cookies into 1/4" slices and place 1" apart on an ungreased baking sheet.
7. Bake for 9-11 minutes or until edges start to brown.
8. Remove from pan and let cookies cool completely.
9. Meanwhile, make glaze. Put sugar and zest into a medium bowl. Stir in enough lime juice to get glaze to spreading consistancy.
10. Spoon or brush glaze onto the tops of cooled cookies.
11. Allow glaze to harden, about 15 minutes.
Title: Günter Hornburg’s Bienenstich
Ingredients:
- 1 heavy whipping cream
- 1 sugar
- 2 flour
- 4 eggs
- 1 baking powder
- 1 butter
- 240 sugar
- 1 honey
- 6 heavy whipping cream
- 4 vanilla extract
- 4
- 1
Instructions:
1. Combine whipping cream and sugar till smooth, add eggs one at a time,beating well.
2. Add flour, vanilla sugar, and baking powder and mix well.
3. Place a thin layer of this mixture in two greased, well floured jelly roll pans. Remember, this makes two pans. Bake in 350 degree oven for 20 minutes.
4. Topping: Melt the butter in a heavy saucepan over low heat.
5. Stir in sugar, honey and cream. Stir mixture and boil for 5 minutes. Add almonds and vanilla.
6. Set aside to cool until warm. Mixture will thicken as it cools.
7. Final step: Spread almond mixture on top of partially baked bottom layer of cake. Bake another 15 - 20 minutes until golden brown.
8. Fill with either whipped cream, vanilla pudding lightened with whipping cream, or leave plain. A lot of people fill it with instant vanilla pudding if they don’t have a lot of time.
9. There are many, many varieties of Bienenstich in Germany and all kinds of ways to serve and eat it.
Title: Weight Watchers Blueberry or Cherry Cheese Pie - 5 Pts
Ingredients:
- 16 fat free cream cheese
- 1 sugar substitute
- 2 skim milk
- 1 vanilla extract
- 1 Cool Whip
- 1 graham cracker pie crust
- 20 cherry pie filling
- 1/2
Instructions:
1. Prepare crust and bake for several minutes according to package (or recipe of your own) directions (Usually about 10 minutes) Chill thoroughly.
2. Sprinkle the bottom of the crust with nuts if you are using them.
3. Mix cream cheese, sugar, milk and vanilla with electric mixer at low speed until fluffy.
4. Fold whipped cream into cream cheese mixture.
5. Spread over nuts.
6. Our cherry pie filling carefully over top.
7. Optional - put the cherry pie filling in a bowl with 1/4 tsp almond extract. Cover, and refrigerate for several hours or overnight before using.
Title: Pineapple Nut Carrot Cake
Ingredients:
- 1 crushed pineapple
- 2 flour
- 2 baking powder
- 2 cinnamon
- 1 1/2 baking soda
- 1 salt
- 4 eggs
- 2 sugar
- 1 1/2 carrots
- 2 butter
- 3/4 vanilla
- 1/4 icing sugar
- 1
- 2 1/4
Instructions:
1. Drain pineapple.
2. Combine flour, baking powder, cinnamonm soda and salt; mix well.
3. In large bowl, beat eggs; gradually beat in sugar and oil.
4. Add dry ingredients; mix well. Stir in pineapple, carrots and nuts.
5. Turn into a greased and floured tube pan. Bake at 350F for 60-70 minutes or until tester inserted in the center of the cake comes out clean.
6. Let cool in pan for 25 minutes. Remove from pan; let cool completely before icing.
Title: Pineapple Upside Down Gingerbread
Ingredients:
- 1 butter
- 1/3 margarine
- 1/4 molasses
- 6 sugar
- 6 pineapple
- 1/3 maraschino cherries
- 1/3 shortening
- 1/2 sugar
- 1 1/2 molasses
- 3/4 salt
- 3/4 baking powder
- 1/2 ginger
- 1/2 cinnamon
- 1/4 clove
- 1/2 baking soda
- 1 egg
- 1/2 milk
Instructions:
1. TOPPING:.
2. Place butter in a 9-inch square pan or casserole dish, melt, Add molasses and sugar. Over this arrange pineapple and cherries.
3. CAKE PART:.
4. Cream shortening, sugar and baking soda. Add molasses. Stir in 1/4 of the sifted dry ingredients. Beat in egg. Add remaining flour and sour milk alternately. Beat until smooth. Pour over pineapple and spread to corners. Bake at 350F for 1 hour. Cool 10 minutes, turn upside down.
Title: Indian Pudding
Ingredients:
- 3 milk
- 1/2 yellow cornmeal
- 3 eggs
- 1/2 salt
- 1/4 sugar
- 1/3 dark molasses
- 1/2 ground ginger
- 1/2 ground cinnamon
Instructions:
1. Lightly grease crockpot.
2. Preheat on HIGH setting for 20 minutes.
3. Meanwhile, mix milk, cornmeal, and salt to a boil.
4. Boil stirring constantly for 5 minutes.
5. Cover and simmer an additional 10 minutes.
6. In large bowl combine the rest of the ingredients.
7. Gradually beat in the hot cornmeal mixture with an electric mixer or whisk until smooth.
8. Pour into the preheated crockpot.
9. Cover and cook on high setting for 2-3 hours or (on low for 6-8 hours).
10. Spoon into serving dishes and serve warm with ice cream if desired.
11. Double recipe for a 5 quart crockpot.
Title: Guava Duff
Ingredients:
- 2 butter
- 1 sugar
- 3 eggs
- 2 guava
- 1/2 ground nutmeg
- 1/2 ground cinnamon
- 1/4 ground cloves
- 3 flour
- 2 baking powder
- black pepper
Instructions:
1. Cream together the butter and sugar for about 30 minutes, then add the eggs and continue to mix for a further 5 minutes.
2. Blend in the guava pulp, nutmeg, cinnamon and cloves.
3. Sift together the flour and baking powder, then fold it into the mixture.
4. Pour the mixture into the top of a greased double boiler and steam for approximately 2 hours, or until an inserted skewer comes out clean.
Title: Pineapple Ambrosia Cake
Ingredients:
- 1/4 eggs
- 2 sugar
- 1 unsalted butter
- 1/2 salt
- 2 orange zest
- 1 mandarin orange sections
- 3 sweetened coconut
- 1 pineapple slices
- 2
- 1
- 2
- 1
Instructions:
1. For the pineapple curd:
2. Bring pineapple juice to boil in saucepan over medium heat.
3. Whisk eggs, yolk, and sugar in medium bowl.
4. Whisking constantly, slowly pour hot juice into egg mixture, then return mixture to saucepan and cook, stirring constantly, until thick enough to cling to spoon, about 2 to 3 minutes.
5. Off heat, stir in butter and a pinch of salt, then strain into a small bowl. Cover surface directly with plastic wrap and refrigerate until thickened, about 1 hour.
6. For the orange frosting:
7. Transfer 1 cup of vanilla frosting to a small bowl. Stir in orange zest and juice.
8. To assemble:
9. Cut cake horizontally into 4 even layers.
10. Place bottom layer on platter. Spread 1/2 cup of orange frosting over cake and top with 20 orange slices.
11. Place next layer on top of oranges and spread with pineapple curd.
12. Top with next layer and spread with remaining orange frosting and 20 more orange slices.
13. Finish with top cake layer and coat top and sides of cake with vanilla frosting. Press toasted coconut into sides and decorate top with with orange and pineapple slices.
Title: Old Fashioned Peach Cobbler
Ingredients:
- 1/4 butter
- 28 sugar
- 1 sugar
- 1 1/2 self rising flour
- 1 1/2 water
- 1/2 water
- 3/4 cornstarch
- 1 vanilla extract
- 2 milk
- 1/2 sugar
- 1/2 cinnamon
Instructions:
1. Preheat oven to 400 degrees.
2. Melt butter in 13x9 metal baking pan.
3. In heavy saucepan, combine peaches (undrained), 1 cup sugar, 1/2 cup water. Bring to a boil.
4. In small bowl, combine 3/4 cup water & cornstarch then add to peach mixture.
5. Return to boil.
6. In mixing bowl, combine 1-1/2 cups sugar, the self-rising flour, vanilla and enough milk to make a thin batter. (a little thinner than a pancake batter).
7. Pour hot peaches into pan with melted butter, and pour batter all over peach mixture.
8. Top with cinnamon/sugar mixture and bake for 30 minutes it's or until golden brown.
Title: Spring Fruit Pizza (Cookie Mix)
Ingredients:
- 1 butter
- 1/2 egg
- 1 raspberries
- 1 kiwi
- 1/2
- 3 1/2
Instructions:
1. Heat oven to 375 degrees. Lightly spray a 14" pizza pan or 15x10" baking pan with cooking spray.
2. In medium bowl, stir cookie mix, melted butter and egg until soft dough forms.
3. Press dough in bottom of pan.
4. Bake 10-15 minutes or until light golden brown. Cool completely, about 45 minutes.
5. In a chilled medium bowl, beat whipping cream with electric mixer on high until soft peaks form. Gently stir frosting into whipped cream.
6. Spread over cookie pizza. Arrange fruit on top.
7. **NOTE: You can use thawed whipped topping instead of whipping cream, but I find it makes it a little too sweet.
Title: Sweet and Salty Fruit #RSC
Ingredients:
- 1 pear
- 3 honey
- 1 chocolate
- 2 heavy cream
- 2
- 1
Instructions:
1. Apply a layer of Reynolds Wrap Foil to your toaster oven pan for quick clean up. Slice your peaches or pears thinly and place them on the pan and in the toaster oven to soften them up for 10 minutes. While they are getting ready for you, you can get ready for them with a sweet topping for any fruits of the season.
2. Cut another square of Reynolds Wrap Foil to fit your toaster oven. Add chopped almonds, honey, chocolate chips, and heavy cream to the foil and gather the sides to contain in the middle. After the fruit comes out of the oven, put your topping foil pack in to toast for 5 more minutes. Take the pack out, place on the counter to mix with a spoon.
3. To plate the dessert, spoon some fruit on each plate. Gather up your foil pack and pour the topping over the fruit. You can add some granola or crumble your favorite cookie for some texture or just enjoy the sweet sauce with a nut crunch.
Title: Strawberry Special Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 1 baking powder
- 1 salt
- 1/2 eggs
- 6 cream of tartar
- 1/2 water
- 1/3 vanilla extract
- 1
Instructions:
1. Sift flour with 1/2 cup sugar, Nestle's Strawberry Quik, baking powder and salt into a small mixing bowl. Combine egg whites and cream of tartar in large mixing bowl. Beat with mixer at high speed until soft mounds form. Gradually add 1/2 cup sugar; continue beating until very stiff, straight peaks form. DO NOT UNDER BEAT. Add egg yolks, water, vanilla and almond extracts to dry ingredients. Beat 1 minute at medium speed. Fold egg yolk mixture, 1/3 at a time, into beaten egg whites, gently but thoroughly, using a wire whip or rubber spatula. Pour into ungreased 10-inch tube pan. Bake at 350 for 50 to 60 minutes. Invert immediately. Cool completely before removing from pan. Cut cake horizontally to make 3 layers. Fill and top layers with Strawberry Fluff. Chill.
2. Strawberry Fluff: Mix 1 1/2 cup Cool Whip whipped topping with 1/3 cup Nestle's Strawberry Quik and 1/4 tsp almond extract until thick.
Title: Basic Sugar Cookies
Ingredients:
- 1/3 shortening
- 1/3 margarine
- 2 flour
- 3/4 sugar
- 1 egg
- 1 milk
- 1 baking powder
- 1 vanilla
Instructions:
1. In a large bowl, beat the shortening and margarine with an electric mixer at medium to high speed for about 30 seconds, or until softened.
2. Add 1 cup of the flour, sugar, egg, milk, baking powder, and vanilla extract and beat until thoroughly combined, scraping the sides of the bowl occasionally.
3. Beat or stir in the remaining flour.
4. Divide the dough in half. Cover and chill for 1 to 2 hours or until easy to handle.
5. Roll each portion of the dough to 1/8 inch thickness on a lightly floured surface. Cut into the desired shapes.
6. Place 1 inch apart on an ungreased cookie sheet.
7. If desired, sprinkle with candies or colored sugar before baking,.
8. Bake at 375 for 7 to 9 minutes or until the edges are firm and the bottoms are very lightly browned. Remove the cookies and cool on a rack.
Title: Banana-Raspberry Cake With Lemon Frosting
Ingredients:
- 1 all-purpose flour
- 1 1/3 granulated sugar
- 1/4 butter
- 3 eggs
- 1 3/4 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 low-fat buttermilk
- 1 banana
- 1 vanilla extract
- 3/4 reduced-fat cream cheese
- 2 butter
- 2 lemon rind
- 1/2 vanilla extract
- 1 salt
- 2 1/2 powdered sugar
- 1 1/2 fresh raspberries
Instructions:
1. Preheat oven to 350.
2. To prepare the cake, coat 2 8-inch round cake pans with cooking spray. Line the bottoms with wax paper. Coat wax paper with cooking spray. Dust each pan with 11/2 tsp flour.
3. Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition.
4. Lightly spoon 13/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk.
5. Combine buttermilk, banana, and 1 tsp vanilla in a pyrex measuring cup.
6. Beginning and ending with the flour mixture, add the flour mixture and buttermilk mixture alternately to the sugar mixture. Mix after each addition just until blended. Pour batter into prepared pans.
7. Bake cake at 350 for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack.
8. To prepare frosting, combine cream cheese, 2 tbs butter, rind, 1/2 tsp vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended. Do not overbeat.
9. Place 1 cake layer on a plate and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.
Title: Healthy Kourabiedes
Ingredients:
- 3/4 walnuts
- 3/4 whole wheat flour
- 3/4 all-purpose flour
- 1/2 butter
- 1/2 baking powder
- 1/2 confectioners' sugar
- 1 amaretto liqueur
- 1 confectioners' sugar
- 1
- 3/4
Instructions:
1. Preheat the oven to 350 degrees F.
2. Toast the walnuts until golden brown and fragrant, about 5 minutes. Let cool, then chop about half of the nuts.
3. Pulse the remaining nuts in the food processor until finely ground.
4. Stir the flour, baking powder, salt and nuts together in a medium bowl. Set aside.
5. In another medium bowl, beat the butter, sugar, egg yolk, amaretto and almond extract together with an electric mixer on medium-high speed until the mixture gets light and fluffy, about 10 minutes.
6. At low speed, stir in the nut mixture to make a crumbly dough. Cover the bowl and set dough aside at room temperature for 1 hour.
7. Preheat oven to 350 degrees F. Line two baking sheets with parchment or coat with nonstick spray.
8. With a tablespoon, scoop pieces of dough and roll into balls between the palms of your hands. Pinch the ends of the balls to make a football shape. Place the cookies on the prepared baking sheets. Bake until the cookies set and start to brown, about 18 minutes.
9. Remove cookies from the oven and cool for 5 minutes. Place the warm cookies on a bag with 1 cup of confectioners sugar and shake gently to coat with sugar.
10. Cool completely and coat in the sugar again. Place the cookies on the rack once more to allow time for the sugar to ader before serving or storing.
Title: Caramel Pudding
Ingredients:
- 2 cornstarch
- 2 egg
- 1 sugar
- 2/3 vanilla
- 2
Instructions:
1. In a bowl, whisk 1/2 cup milk, cornstarch, and egg until well blended.
2. In a 2-3 quart pan over medium-high heat, tilt and swirl sugar until melted and deep amber, about 4 minutes; stir in remaining 1 1/2 cups milk; mixture will bubble and sugar will harden; stir until sugar melts again, about 2 minutes.
3. Whisk about 1/2 cup of the caramelized sugar mixture into cornstarch mixture, then return all to the pan.
4. Stir over medium-high heat until pudding thickens and begins to bubble, 3-5 minutes.
5. Remove from heat and stir in vanilla.
6. Pour into bowls and serve warm, or let it cool and chill in an airtight container for up to 2 days and serve cold.
Title: Fastnacht Kueckeles (Fast Night Cakes)
Ingredients:
- 5 -6 flour
- 2 salt
- 3/4 sugar
- 6 milk
- 2 1/2 shortening
- 6 egg
- 1
Instructions:
1. In mixing bowl stir together 2 1/4 c flour, yeast, salt, and sugar.
2. Heat milk and shortening until lukewarm.
3. Add milk/shortening to dry ingredients.
4. Beat 2 minutes on medium speed.
5. Add egg and 3/4 c flour.
6. Beat on high speed 2 minutes.
7. Stir in 2-3 c flour to make soft dough, knead, cover, let rise till double,
8. knead, roll out ¼ inch thick.
9. Cut into squares,.
10. let stand covered a few minutes while heating oil to 375 (medium high).
11. Pull on inside of square to make dough thinner in center.
12. Fry few at a time, brown on one side, then the other.
13. Drain on paper towels
14. Put a few at a time in a container with cinnamon-sugar, shake to coat.
15. Eat while warm and don't leave any for tomorrow!
Title: Moms Best Ever Cheesecake
Ingredients:
- 3/4 butter
- 1 1/4 flour
- 1/4 sugar
- 1 lemon peel
- 1 cream cheese
- 5 sugar
- 1 3/4 flour
- 3 eggs
- 5 milk
- 2 lemon peel
- 1/4
- 1
Instructions:
1. For crust:
2. In small bowl with mixer at low speed, combine butter, flour ,sugar, egg yolk and lemon peel. Shape into ball, refrigerate 1 hour.
3. Preheat oven to 400 degrees. Press 1/3 of dough into bottom of 9 or 10 inch spring form pan. Bake for 8 minutes, remove from oven. Turn oven up to 475 degrees.
4. For filling:
5. In large bowl, beat cream cheese with electric mixer just until smooth, gradually beat in sugar. With mixer on low add flour and then remaining ingredients. Increase power to medium and beat for 5 minutes, scraping bowl occasionally.
6. Take remaining dough and press up sides of springform pan within 1 inch of top, do not bake. Pour cream cheese mixture into pan and bake at 475 degrees for 12 minutes.
7. Turn oven down to 300 degrees and bake for 35 more minutes.
8. Turn oven off and leave cheesecake in oven for 30 more minutes.
9. Remove from oven, cool in pan on wire rack.
10. Refrigerate, loosen sides of springform pan with knife or spatula before removing cake from pan.
Title: Apple Oatmeal Bars
Ingredients:
- 1 all-purpose flour
- 1/2 salt
- 1/2 baking soda
- 1/2 brown sugar
- 1/2 quick oats
- 1 ground cinnamon
- 1/2 butter
- 2 margarine
- 3 butter
- margarine
- cooking apples
Instructions:
1. Mix flour, salt, cinnamon, and baking soda.
2. Add brown sugar and oatmeal.
3. Cut in 1/2 cup butter or margarine until mixture resembles coarse crumbs.
4. Pat 1/2 the mixture into a greased 8 or 9 inch square pan to make a bottom crust.
5. Put apples on top of this bottom layer.
6. Cover with remaining crumbs.
7. Dot with 2 tablespoons butter or margarine pieces.
8. Bake at 350 degrees for about 30 minutes or til nicely browned.
Title: --Light-- Berry Loaf
Ingredients:
- 1/3 light cream cheese
- 3/4 sugar
- 2 lemons, rind of
- 2 flour
- 1 flour
- 2 baking soda
- 1/2 fat free sour cream
- 1/3 mixed berries
- 3
Instructions:
1. Preheat oven to 350°F, and grease and flour a 9"x11" cake pan. (grease normally, then toss about 3 tablespoons inside and shake around until all sides are floured, then discard the remaining flour.)
2. With an electric mixer beat the cream cheese and half of the sugar together in a large bowl.
3. Mix in the egg whites and lemon peel. Then in a separate bowl add 1 cup of the flour and baking soda and mix well.
4. Add this to the cream cheese mixture alternately with sour cream, making sure to mix well after each addition.
5. Pour the cream cheese mixture into the cake pan. Then toss 2 cups of the berries with left over 1/4 cup sugar and 2 teaspoons of flour on top of the batter.
6. Now bake it for 40-45 minutes, or until a wooden skewer comes out clean.
7. Garnish with the remaining cup of berries and dust with icing sugar before serving. You can serve it cold or slightly warm. its a very nice light spring dessert.
Title: Rose's Yummy Banana Cake
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 3 bananas
- 1 sour cream
- 2 eggs
- 2 vanilla extract
- 1 baking soda
- 1 salt
- 3/4 flour
- 2 walnuts
- 1/2 powdered sugar
- 1 1/2 butter
- 2 cream cheese
- 4 vanilla extract
- 3/4 milk
- 1/2 banana
- 1
- 1/2
Instructions:
1. In a large mixing bowl, cream together the sugar and butter. Add the mashed bananas; combining well. To this mixture, add the sour cream, eggs, vanilla, baking soda adn salt. Beat until well combined. Add the flour and nuts. Mixing to combine well.
2. Pour into prepared, greased and floured pan. Bake at 350 degrees. Depending on size of pan used; bake until a toothpick inserted in center comes out clean. You can bake this in any size or type pan. It's not a huge rising cake, so fill your pans accordingly.
3. To make the frosting, mix powdered sugar, banana, butter and cream cheese. Stir in vanilla and enough milk to make spreading consistency. Frost cooled banana cake.
4. This recipe can easily be doubled or tripled for larger quantity without trouble.
5. One note on the bananas for the cake portion -- the riper the better! I actually prefer that the bananas to be engrossly black for this recipe.
Title: Apple Cake With Buttermilk Sauce
Ingredients:
- 2 apples
- 3 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 1/4 cinnamon
- 3 eggs
- 2 sugar
- 1 vanilla extract
- 1 walnuts
- 1/3 butter
- 1 margarine
- 1/2 baking soda
- 1/2 sugar
- 1 buttermilk
- 1/2 Cool Whip
Instructions:
1. Preheat oven 325°F.
2. Sift baking soda and flour into a bowl, add salt and cinnamon; set aside.
3. In a large mixing bowl, beat eggs well.
4. Add orange juice, vanilla, oil and sugar,
5. Blend in flour mixture with orange juice mixture.
6. Fold in apple and walnuts.
7. Pour into a greased and floured 10 cup bundt pan. Bake 55-60 minutes or until the cake tests done.
8. Remove cake from oven and invert cake onto a large plate or platter.
9. Poke deep holes into the top of the warm cake with a straw or wooden stick .
10. Sauce:
11. In a saucepan, bring all ingredients for sauce to a boil, stirring frequently.
12. Quickly spoon 1-1/4 cups of sauce slowly over the top of the cake, then pour the remainder down the sides.
13. Cool. Serve with whipped cream.
Title: Peanut Butter Cupcake Cones
Ingredients:
- 1/3 butter
- 1/2 margarine
- 1 1/2 creamy peanut butter
- 2 brown sugar
- 1 eggs
- 2 vanilla extract
- 2 1/2 all-purpose flour
- 1/2 baking powder
- 3/4 salt
- 2 milk
Instructions:
1. In a large mixing bowl, cream butter, peanut butter, and brown sugar.
2. Beat in eggs and vanilla.
3. In a separate medium sized bowl, blend together flour, baking powder, and salt.
4. Add dry ingredients to creamed mixture alternately with milk.
5. Place ice cream cones in muffin tins.
6. Spoon about 3 tablespoons of batter into each wafer cone, filling 3/4 inch from top.
7. Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
8. Frost and decorate as desired.
Title: Manchester Tart
Ingredients:
- 9 milk
- 4 lemon, rind of
- 10 butter
- 1 caster sugar
- 2 eggs
- 2 nutmeg
- 2
- 1/4
Instructions:
1. Pre heat oven to 300F, Gas 2, 150°C.
2. Spread the jam in a thin layer over the bottom of the flan case and set aside.
3. In a small saucepan combine the milk and the lemon rind. Place over a moderate heat and scald the milk (Bring to just below boiling point).
4. Remove from the heat and set aside for 20 minutes. Then remove and discard the lemon rind.
5. Place breadcrumbs in a small mixing bowl and pour the milk over. Allow to soak for 5 minutes.
6. In another bowl cream the butter and half the sugar until pale in colour.
7. Mix in the egg yolks and nutmeg and mix well. Combine this with the milk and breadcrumbs and mix well.
8. Pour the mixture over the jam in the flan case and bake for 45 minutes.
9. Remove from oven and increase temperature to 375F, Gas 5, 190°C.
10. In a large bowl whisk the egg whites until they form soft peaks. Gradually add the remaining sugar, beating continuously.
11. Spoon the meringue over the tart and return to oven for 10 mins or until lightly browned.
12. Allow to cool before serving.