lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate-Mint Cake
Ingredients:
- 1 1/2 butter
- 1/2 light brown sugar
- 1 eggs
- 3 all-purpose flour
- 2 baking soda
- 1 salt
- 1/2 sour cream
- 1 hot water
- 1 vanilla extract
- 2 ganache
Instructions:
1. Melt chocolate chips in a microwave-safe bowl on high for 30-second intervals until melted (about 1 1/2 minutes). Stir until smooth.
2. Beat softened butter and brown sugar at medium speed with an electric mixer at medium speed with an electric mixer about 5 minutes or until well blended. Add eggs, one at a time, beating just until blended after each addition.
3. Add melted chocolate, beating just until blended.
4. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Spoon batter evenly into 3 parchment-paper lined 8-inch round cake pans.
5. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and let cool completely on wire racks. Spread Peppermint Frosing evenly between cake layers. Spread Chocolate Ganache evenly on top and sides of cake. Garnish with peppermint candy canes and crushed peppermint candies. Makes 16 servings.
6. Peppermint Frosting.
7. 1/2 cup butter, softened.
8. 1 (16 oz.) pkg. powdered sugar.
9. 13/ cup milk.
10. 1/4 t. peppermint extract.
11. Beat butter at medium speed with an electric mixer until creamy, gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar. Beat at low speed just until blended after each addition. Stir in peppermint extract. Chill at least 10 to 15 minutes. Makes about 2 cups.
12. Chocolate Ganache.
13. 1 (12 oz.) pkg. swmi-sweet chocolate chips.
14. 1 1/2 cup whipping cream.
15. 3 T. butter.
16. Microwave semi-sweet chocolate morsels and whipping cream in a 2-qt. microwave-safe bowl on medium 2 1/2 to 3 minutes or until chocolate begins to melt. Whisk until chocolate begins to melt. Whisk until chocolate melts and misture is smooth. Whisk in butter, and let stand 20 minutes. Beat at medium speed with an electric mixer 3 to 4 minutes. Makes 4 cups.
Title: Lynne's Butterscotch Rhubarb Pie
Ingredients:
- 4 rhubarb
- 1 granulated sugar
- 1/2 all-purpose flour
- 1/4 butter
- 2 shortening
- 2 brown sugar
- 1/3 salt
- 1/8 all-purpose flour
- 1/2
Instructions:
1. Pour boiling water over rhubarb.
2. Let stand 5 minutes, then drain.
3. Line deep 9 inch with pastry.
4. Combine white sugar and 1/4 cup of flour.
5. Add to sugar and flour mix to rhubarb, mix and place in pie shell.
6. Cream together butter, shortening, brown sugar, salt, and 1/2 cup flour.
7. Sprinkle this mixture over the rhubarb.
8. Bake in 425° F oven for 10 minutes.
9. Reduce heat to 375° F and bake for 20 minutes longer.
Title: Natillas
Ingredients:
- 4 eggs
- 1/4 flour
- 1 milk
- 3/4 sugar
- 1/8 salt
- nutmeg
Instructions:
1. Make a paste of egg yolks, flour and 1 cup of the milk.
2. In a medium saucepan, add the sugar and salt to the remaining milk and scald at medium temperature.
3. Add the egg yolk mixture to the scalded milk and continue to cook at medium temperature until it reaches the consistency of soft custard.
4. Remove from heat and cool to room temperature.
5. Beat egg whites until stiff but not dry and fold into the custard.
6. Chill before serving.
7. Spoon custard into individual serving dishes.
8. Sprinkle each with nutmeg before serving.
Title: Tiramisu
Ingredients:
- 2 -3 espresso coffee
- 3 eggs
- 2 caster sugar
- 1/4 mascarpone cheese
- 250 ladyfingers
- 1 cocoa powder
- 250
Instructions:
1. Put the egg yolks and sugar in a large bowl.
2. Beat with electric mixers until the mixture goes pale and thick.
3. Add mascarpone and beat until combined.
4. It does not matter if it is marbled slightly.
5. Whip the cream until stiff peaks hold, and fold gently into the egg mixture.
6. I use a spatula, but you could use a metal spoon.
7. Do not beat!
8. Beat the egg whites to soft peaks in a perfectly clean metal bowl.
9. If there is any grease, they won't whip properly.
10. Make sure you rinse and dry your beaters well.
11. Fold the whites into the cream.
12. It is very important to retain as much air as possible.
13. For serving you can use a big dish or individual glasses.
14. If using a big dish: Put the coffee and liquer in a bowl.
15. Dip biscuits in coffee one at a time.
16. Drain well.
17. Layer in your dish, covering the whole bottom.
18. Place half of the mascarpone mix on top and spread out.
19. Repeat with remaining biscuits and mascarpone, finishing with a creamy layer.
20. Smooth surface.
21. Dust with cocoa.
22. Refrigerate for at least 2 hours, but it works quite well if you leave for up to 24 hours.
23. If using glasses: Break the biscuits up into pieces that will fit your glasses and do the same soaking and layering as before.
Title: Mango Baked Custard
Ingredients:
- 1/4 sugar
- 2 eggs
- 1 vanilla
- 1 mango
- 1/4 salt
- 2 milk
Instructions:
1. Heat milk to simmering and add sugar and salt.
2. Add eggs to milk slowly and add vanilla.
3. Put mango in bottom of baking dish and pour milk mixture over them.
4. Set dish in pan of water and bake at 300' for approximately 1 hour or until a knife comes out clean.
Title: Texas Style Blueberry Cobbler
Ingredients:
- 1 unsalted butter
- 2 butter
- 1/3 sugar
- 1/2 lemon zest
- 1 blueberries
- 1/2 all-purpose flour
- 3/4 baking powder
- 1/4 salt
- 1/3
Instructions:
1. Adjust oven rack to upper-middle position; heat oven to 350 degrees. Place two 12-ounce ramekins on aluminum foil-lined baking sheet and place 1 butter piece in each ramekin. Transfer to oven and heat until butter is melted, about 5 minutes.
2. Mash 1 tablespoon sugar and lemon zest with spoon. In separate bowl, mash together blueberries and 1 teaspoon sugar mixture until coarsely mashed.
3. Combine remaining sugar, flour, baking powder, and salt in large bowl. Whisk in milk and melted butter. Remove sheet pan from oven, transfer to wire rack, and divide batter evenly among ramekins.
4. Dollop blueberry mixture over batter and sprinkle with remaining lemon sugar. Bake 35 to 40 minutes, or until tops are brown and edges are crisp, rotating pan halfway through baking. Let cool on wire rack for 15 minutes. Serve warm.
Title: Peanut Butter Cookies
Ingredients:
- 1/2 brown sugar
- 1 1/4 peanut butter
- 1 egg
- 1 milk
- 3 vanilla
- 1 flour
- 1 3/4 salt
- 3/4 baking soda
- 1
Instructions:
1. Mix all ingredients together.
2. Spoon onto cookie sheet.
3. Bake at 350 from 8-11 minutes.
Title: Peanut Butter Cookies!!
Ingredients:
- 1 peanut butter
- 1 sugar
- 1 egg
- 1/3 flour
- 1 salt
- 20
Instructions:
1. Preheat oven to 360 degrees F.
2. Mix Peanut butter, Sugar, and Egg together.
3. Stir in Flour and Salt.
4. Bake for 12 minutes.
5. While cookies are still warm add chocolate stars in center.
Title: Gluten Free Melt-In-Your-Mouth Shortbread
Ingredients:
- 1/2 cornstarch
- 1/2 icing sugar
- 1 butter
- 3/4
Instructions:
1. NOTE #1 - See the variation on the dough by Chef #1178009.
2. NOTE #2 - SEE NEW WAY TO BAKE THESE, FROM DreamoBway, LISTED IN MY DESCRIPTION ABOVE.
3. NOTE #3 - SEE NEW USE FOR THIS COOKY LISTED IN MY DESCRIPTION ABOVE AS "UPDATE(12//15/09)".
4. Sift cornstarch, sugar and rice flour together.
5. Add butter.
6. Mix with hands until soft dough forms. Refrigerate one hour.
7. Shape dough into 1" balls.
8. Place about 1-1/4 inches apart on greased cookie sheet; flatten with lightly floured fork.
9. Bake at 300ºF(150ºC) for 20-25 minutes or until edges are lightly browned.
10. VARIATIONS: Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly.
11. Mix in 2 tbls. finely chopped citrus peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork.
Title: Eileen's Birthday Banana Cake With Buttercream Frosting
Ingredients:
- 1/2 unsalted butter
- 1 1/2 sugar
- 1 vanilla
- 2 eggs
- 2 1/4 all-purpose flour
- 1/2 baking powder
- 3/4 baking soda
- 1/2 salt
- 2 bananas
- 1/4 buttermilk
Instructions:
1. Preheat oven to 350 degrees. Grease & flour two 8-or 9-inch round cake pans, and line the bottoms with parchment.
2. Cream the butter in large bowl with electric mixer on medium speed. Gradually add the sugar, 1/4 cup at a time, beating until pale & fluffy. Blend in vanilla. Add eggs one at a time, beating well after each addition.
3. In another bowl,sift the flour with the baking powder,soda & salt.
4. In a another small bowl, combine mashed bananas & buttermilk.
5. To the creamed mixture add in the following order, beating on low speed after each addition just until blended: A third of the flour mixture,half the banana mixture,half the remaining flour mixture,the remaining banana mixture,then the remaining flour mixture.
6. Spoon batter into pans. Bake 25-30 minutes, until toothpick inserted in center comes out clean. Let cool 5 to 10 minutes before inverting onto wire racks. Cool before frosting.
Title: Coconut Sour Cream Cake
Ingredients:
- 1 eggs
- 1/4 cream of coconut
- 3 sour cream
- 1 cream cheese
- 8 powdered sugar
- 8 milk
- 1 vanilla
- 2 coconut flakes
- 1
- 2
Instructions:
1. Cake:.
2. Preheat oven to 350 degrees.
3. Grease and Flour 1 - 13x9" oblong pan, or 2 - 8 or 9" layer pans.
4. Prepare cake mix per the box, adding Cream of Coconut and sour cream to the batter.
5. Bake 350 degrees for 30 minutes.
6. Frosting:.
7. Beat cream cheese, milk and vanilla. Add powdered sugar slowly until all is incorporated.
8. Spread over the cooled cake.
9. Sprinkle flaked coconut over the top.
Title: Easy Ginger Apples (Microwave)
Ingredients:
- 2 butter
- 2 -3 brown sugar
- 1/2 ginger powder
- 1/4 walnuts
- 2 -4 raisins
- 2 apples
- vanilla ice cream
Instructions:
1. In a bowl stir together the softened butter, brown sugar, ginger powder, pecans and chopped raisins; mix well to combine.
2. Core the apples and peel about one-third off from the top of the apple, rub the peeled part with lemon.
3. Spoon the ginger mixture into the apple cavities, mounding it on top.
4. Place the apples in a microwave-safe dish.
5. Cover the apples with wax paper or a plastic microwave top.
6. Cook at HIGH power, rotating the dish halfway through for about 8 minutes (they might take a longer or shorter time depending on the size of the apples).
7. Transfer the apples to 2 serving bowls and spoon the liquid over them.
8. Serve with ice cream.
Title: Rhubarb Meringue
Ingredients:
- 1 flour
- 5 powdered sugar
- 1/2 margarine
- 3 butter
- 2 eggs
- 1 sugar
- 1/2 vanilla extract
- 1 flour
- 4 baking powder
- rhubarb
Instructions:
1. Preheat oven to 350°F.
2. Mix 1 C flour and powdered sugar together.
3. Cut the margarine or butter into the flour mixture.
4. Press into a 9x9-inch pan or 9" or 10" round baking dish and bake for 15 minutes.
5. Meanwhile, beat together the eggs, sugar, vanilla extract, 1/2 C flour and baking powder.
6. Mix in the rhubarb.
7. Pour into the cooked crust and bake 45 min or till the meringue crust has formed & is lightly browned.
Title: 4 Points - Diet Soda Cake
Ingredients:
- 1
- 10
- 1 -2
Instructions:
1. Mix the dry cake mix, the diet soda, and the egg white(s) until well blended.
2. Pour into a 9 X 13 sprayed pan or prepared cupcake tins.
3. Cook according to the directions on cake mix box.
4. Slice into 12 pieces - 4 points per slice.
5. Suggested Combinations: * yellow cake mix / diet lemon-lime soda (with a dollop of Cool Whip -- tastes like a "Twinkie") * orange cake / diet Mountain Dew * cherry chip cake / diet cream soda * diet lemon-lime soda / lemon cake * angel or yellow cake / diet orange * white cake / diet peach soda * spice cake / diet lemon-lime * diet ginger ale / white cake * diet cherry soda / chocolate cake * Diet cola / devils food or chocolate mix * diet vanilla coke / chocolate cake * devils food cake / diet Vanilla coke * diet root beer / chocolate cake * diet cherry coke / chocolate cake * marble cake / diet cream soda * lemon cake / tangerine Diet Rite *.
Title: Bones of the Dead
Ingredients:
- 3 eggs
- 2 ground cloves
- 1 1/2 baking powder
- 4 confectioners' sugar
- 2 all-purpose flour
- 2
Instructions:
1. In a medium bowl, stir together flour, confectioners' sugar, baking powder, and ground cloves. Add beaten eggs and almond extract; mix well.
2. Roll dough into 1/2 inch balls and place firmly on a well greased cookie sheet.
3. Cover cookies with a tea towel and let stand over night. Cookies will rise and spread.
4. Preheat oven to 325 degrees F (165 degrees C). Bake cookies for 10 to 15 minutes until golden brown.
Title: Cinnamon Cookie Crisps
Ingredients:
- 1 1/2 flour
- 2 baking powder
- 1/2 salt
- 1 cinnamon
- 1/3 shortening
- 3/4 sugar
- 1/3 evaporated milk
- 1/4 sugar
Instructions:
1. Preheat oven to 375 degrees.
2. In a small bowl, sift flour, baking powder, salt and cinnamon; set aside.
3. In a large bowl, cream shortening and 3/4 cup sugar until light and fluffy.
4. Add 1/2 of the flour mixture then the evaporated milk and then the remaining flour mixture; mix after each addition.
5. Form rounded teaspoons of dough into a ball and roll in sugar.
6. Place on greased baking sheets then flatten into a 1/8 inch thick circle.
7. Bake for 10 minutes or until light brown.
8. Cool on wire racks.
Title: Grilled Banana Topping
Ingredients:
- 4 bananas
- 1 lemon juice
- 1 brown sugar
- 1 cinnamon
Instructions:
1. Slice each lenghtwise and then widthwise.
2. Combine brown sugar with cinnamon and roll sliced bananas in mixture to coat.
3. Heat grill and lightly oil grate.
4. Grill bananas for about 3 minutes on each side.
5. Serve over a bowl of ice cream and with sliced cake.
Title: Upside-Down Caramel Banana Cake
Ingredients:
- 1 banana
- 2 sour cream
- 180 self raising flour
- 1/2 cinnamon
- 1/4 nutmeg
- 90 butter
- 180 caster sugar
- 1 vanilla extract
- 2 eggs
- 60 butter
- 120 brown sugar
- 1 1/2 golden syrup
- 4 bananas
Instructions:
1. Preheat oven to 180C (170C fan-forced).
2. Generously grease a 22-24cm (9 - 9 1/2") round cake tin, approx 4.5cm (1 1/2") deep, with butter - a non-stick tin is best.
3. For the caramel topping, melt 60g butter in a small saucepan over a medium heat.
4. Add brown sugar and golden syrup.
5. Cook for 3 minutes, stirring occasionally.
6. Pour caramel sauce into the prepared cake tin, tilting it to ensure it covers the base evenly.
7. Now, sift the flour and spices together in a bowl, add a pinch of salt ONLY if you are using unsalted butter.
8. In a small bowl, mash the very ripe banana well then mix in the sour cream.
9. Now, place the 90g butter and the caster sugar into a medium to large mixing bowl and beat with an electric mixer for 5 minutes or until light and fluffy.
10. Add the vanilla extract and then the eggs, one at a time, beating well after each addition.
11. Reducing the speed of your mixer to low, add the flour to the butter mixture and beat until just combined.
12. Add the mashed banana and sour cream mixture and beat briefly to combine.
13. Now, peel the just-ripe bananas and slice them on the diagonal.
14. Starting at the outside edge of the cake tin, arrange the banana slices, overlapping each other, in a circle on top of the sauce.
15. Now, arrange another circle of banana slices inside the first and so on until you reach the middle of the tin.
16. Reserve four smaller slices for the centre and arrange them, overlapping, as best you can.
17. Now, carefully spoon the cake batter as evenly as possible into the tin, being sure not to disturb the bananas.
18. Take a bread knife and gently smooth the batter until it is spread evenly.
19. Place the cake onto the centre shelf of a preheated 180C (170C fan-forced) oven and bake for 45-50 minutes (approximately 40 minutes in a fan-forced oven).
20. The cake is cooked when it looks golden brown and the springs back when you touch it - if unsure, insert a skewer into the cake and, if it comes out clean, the cake is cooked.
21. Remove the cake from the oven and let it sit for 3 minutes before running a knife around the rim to loosen the sides.
22. Now, place a large plate upside down over the top of the cake tin and, being careful not to burn yourself, quickly invert the plate and the tin.
23. Leave the cake tin to stand on top of the plate for 20 seconds before removing it.
24. If any bananas stick to the top of the tin, simply remove them and press back into the cake.
25. Serve warm, drizzled with extra golden syrup and serve with thick cream or ice-cream.
26. If you have to make the cake in advance, it can be reheated for a couple of minutes in the microwave.
27. If you wish to be really decadent and serve this cake as a dessert, consider making up a batch of the Caramel Sauce that goes with my Little Icky Sticky Puddings, recipe #88565, to serve with it.
Title: Greek Honey & Lemon Cake with A Twist
Ingredients:
- 3 margarine
- 4 butter
- 1 clear honey
- 2/3 lemon, juice and rind of
- 1 1/4 low-fat milk
- 1 1/2 flour
- 1/2 baking powder
- 1/3 ground nutmeg
- 2 semolina flour
- 2 sesame seeds
Instructions:
1. Pre-heat oven to 200C/400F Lightly grease and line a 7 1/2 inch square deep cake tin.
2. Place margarine/butter and 3 tablespoon honey in a saucepan and heat gently till melted.
3. Reserve 1 tablespoon lemon juice, stir in the rest with lemon rind and milk.
4. Combine both the lemon mixture and butter mixture together.
5. Sift together the flour, baking powder and nutmeg, add to the wet mixture.
6. Add the semolina flour into the mixture.
7. Fold egg whites evenly into the mixture.
8. Spoon into cake tin and sprinkle with sesame seeds.
9. Bake for 25-39 minutes, till golden brown.
10. Mix the reserved honey and lemon juice and drizzle over the cake while it is still warm.
11. Cool in the tin, then cut into fingers to serve.
Title: Chocolate Truffle Loaf
Ingredients:
- 16 margarine
- 1/2 milk
- 1/4 eggs
- 2 vanilla
- 1 Cool Whip
- 8
Instructions:
1. Heat 15 squares of the chocolate, margarine and milk in a large heavy saucepan on low.
2. Whisk in the eggs; cook 1 minute keep stirring then remove from the heat.
3. Stir in the vanilla.
4. Refrigerate 20 minutes.
5. Stir in 2 3/4 cup whipped topping.
6. Pour into a 8x4 inch loaf pan lined with plastic wrap.
7. Refrigerate 6 hours, overnight, or freeze 3 hours until firm.
8. Invert pan onto serving plate; remove plastic wrap.
9. Melt remaining 1 square chocolate; drizzle over dessert.
10. Garnish with remaining whipped topping.
11. Store leftover dessert in refrigerator.
Title: Ingram's Old Fashion Sugar Cookies
Ingredients:
- 4 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 nutmeg
- 1 butter
- 1 1/2 margarine
- 1 sugar
- 1/2 egg
- 1 sour cream
- 2 vanilla extract
- 1 powdered sugar
- milk
Instructions:
1. Sift flour with baking powder, baking soda, salt and nutmeg; set aside.
2. In large bowl of electric mixer, at medium speed, beat butter, sugar and egg until light and fluffy.
3. At low speed, beat in sour cream and vanilla until smooth.
4. Gradually add flour mixture, beating until well combined.
5. With rubber spatula separate dough into several large balls. Wrap in waxed paper; refrigerate several hours or overnight.
6. Preheat oven to 375F, line each cookie sheet with parchment paper.
7. On well-floured surface, roll dough, one at a time, 1/4 inch thick.
8. Using your favorite floured cookie cutters, cut out cookies. Using spatula, place 2 inches apart on prepared cookie sheets.
9. Bake 10 to 12 minutes or until lightly golden. Remove to wire racks to cool.
10. While cookies are cooling mix your powdered sugar, Crisco and milk into a large bowl until the icing is just firm enough (not dripping).
11. Separate icing into small bowls and add 3-4 drops of food coloring per bowl.
12. After cookies have cooled, icing (be sure to stir icing periodically so it does not get hard).
13. You can sprinkle tops of cookies with colored sugar if you are not going to use icing.
14. These taste best after stored in a freezer for a day and then warmed to room temperature.
Title: Bananas in Coconut Cream
Ingredients:
- 1 1/2 coconut milk
- 1 1/2 sugar
- 6 salt
- bananas
- ice cream
Instructions:
1. Heat the coconut milk in a small saucepan and add the sugar and salt. Bring to a boil. Lower the heat and simmer for 2 minutes.
2. Remove from the heat and stir in the banana slices. Bring back to a boil for a few seconds to coat the bananas. Serve with ice cream or whipped cream.
Title: Banana Oatmeal Cake
Ingredients:
- 1 1/2 shortening
- 3/4 bananas
- 2/3 sugar
- 2/3 buttermilk
- 1 vanilla
- 1 egg
- 1 1/3 all-purpose flour
- 1 quick-cooking oats
- 2 oats
- 1 1/2 baking soda
- 1 ground cinnamon
- 1/2 baking powder
- 2/3 ground cloves
- 2/3 raisins
Instructions:
1. Heat oven to 350 degrees F.
2. Grease rectangular pan with shortening.
3. Beat in large bowl with wooden spoon bananas, sugar, vegetable oil, buttermilk, vanilla, and egg.
4. Mix in flour, oats, baking soda, cinnamon, cloves and baking powder.
5. Stir in chopped nuts and raisins.
6. Spread batter in pan.
7. Bake 30 to 35 minutes or until toothpick poked in center comes out clean.
8. Cool completely on wire rack.
Title: Kato's Easy Banana Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 2 bananas
- 1/2 walnuts
- 2 flour
- 1/4 salt
- 3/4 milk
- 1 lemon juice
- 1 baking powder
- 1 baking soda
- 1 1/2 vanilla
Instructions:
1. Preheat oven to 350 degrees.
2. Cream the butter, add sugar and eggs.
3. Mix well, add the bananas, nuts and vanilla.
4. Prepare the sour milk by stirring the lemon juice into the milk.
5. Sift the dry ingredients and add them to the banana mixture.
6. Mix in the sour milk gently.
7. Pour into a prepared 9 x 12" pan.
8. Bake at 350 degrees for 45 min - 1 hour (until firm in the center).
9. *We find this cake sweet, so I usually just sprinkle icing sugar on top and serve it warm with vanilla bean ice cream.
10. It's also nice with vanilla or chocolate buttercream frosting.
11. If making cupcakes, bake for 15 - 20 minutes, or until toothpick comes out clean.
Title: Maureen's Mum's Daisy Cake
Ingredients:
- 1/2 butter
- 1/2 caster sugar
- 2 eggs
- 1 orange, juice and zest of
- 1 self raising flour
- 3 milk
- 1/2 vanilla essence
- 1 caster sugar
- 1/2
Instructions:
1. Cream butter and sugar; add egg yolks, then sifted flour, milk, vanilla and grated zest and juice of orange.
2. Place mixture in a prepared greased or paper lined 7" or 8" round cake tin.
3. Beat egg whites until stiff, gradually adding 1 tablespoon sugar; mix in coconut and spread over cake mixture in tin.
4. Bake in moderate oven 170-180degC (325-350degF) for 30-40 minutes.
Title: Vegan Apple Cake
Ingredients:
- 120 margarine
- 400 brown sugar
- 1 plain flour
- 2 baking powder
- 2 bicarbonate of soda
- 2 mixed spice
- 1
Instructions:
1. Melt the margarine.
2. Sift dry ingredients into a bowl.
3. Add the apple and margarine and mix well.
4. Bake in a greased and floured tin for approximately one and a quarter hours at 325 degrees F.
5. Time will depend on the depth of your tin and the type of oven.
6. For Vegan use Vegan margarine.
Title: Ginger, Cinnamon, Nutmeg Fruit Filled Crepes
Ingredients:
- 1 3/4 all-purpose flour
- 3/4 milk
- 2 eggs
- 1 brown sugar
- 1 cinnamon
- 1 nutmeg
- 1 powdered ginger
- 1 butter
- 1 cream cheese
- 2 sugar
- 1/2 vanilla
- 2 butter
- 1/2 brown sugar
- 1/2 powdered sugar
- 6
- 2
Instructions:
1. For crepes: Combine ngredients in blender or food processor and blend 1 minute. Refrigerate 1 hour. Using crepe pan, coat lightly with butter or oil and turn crepes once, cook till edges just brown. Finish the rest of the crepes, and set aside.
2. For filling: Combine cream cheese, vanilla and sugar and blend till creamy. Assemble: Down center of each crepe, spread 2 T cheese mixture. Wash and cut fruit into thin slices. Place fruit slices on cheese. Dot with butter and sprinkle with brown sugar. Fold and place in 9x13" oblong baking dish, seam side down. Finish all. Bake @ 325 for 10-15 minutes till heated through.Arrange on serving plates. For whipped topping: Combine sugar and cream and beat on high till soft peaks form. Serve over warm crepes.
3. Any Fresh fruit in season is wonderful. The rest of the recipe is done the same.