lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Cinnamon Bundt Cake - Allergy Friendly
Ingredients:
- 3 sugar
- 2 1/4 tapioca flour
- 2 salt
- 1 cinnamon
- 3 baking soda
- 4 cream of tartar
- 1 coconut oil
- 1 vanilla extract
- 3 unsweetened applesauce
- 3 1/3
Instructions:
1. Preheat the oven to 350*F.
2. Grease a bundt pan (or pan of your choice) with coconut oil.
3. Mix dry ingredients well in a large mixing bowl.
4. Add wet ingredients and mix well again.
5. Scoop batter into prepared pan and smooth with a greased spatula. (My batter is not pourable. It has a consistency close to mashed potatoes.).
6. Bake at 350*F until a toothpick inserted into the middle of the thickest part of the cake comes out clean. (I have a heavy, non-stick Bundt pan and an electric oven. I baked mine for 1 hour and 15 minutes.).
7. Let cake cool COMPLETELY before turning it out onto your cake dish for best results. (Actually, this particular recipe held up pretty well, but the one before this would have fallen apart. This one is a very dense cake with a very moist crumb.).
8. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~.
9. Allergy Information: This cake is allergy friendly. It is free of the top 8 allergens, and also corn free. (It is gluten-free, grain-free, dairy-free, egg-free, soy/peanut/legume-free, tree-nut-free, and corn-free, and obviously fish-free and shellfish-free.).
10. PLEASE NOTE: Coconut is NOT a tree nut, it is a drupe, which is a type of fruit. That being said, I do have friends who are allergic to coconut.
11. This cake has cane sugar in it. You may substitute honey or maple syrup for the sugar, if you are sensitive to cane sugar. This cake is NOT low-glycemic. I have not attempted to make this cake sugar-free. If you attempt to do so, please ensure that you replace the equivalent amount of liquid, as cane sugar does melt, and therefore count as a liquid, in baking recipes. Here's a place to start: <a href="http://dish.allrecipes.com/baking-with-sugar-and-sugar-substitutes/">http://dish.allrecipes.com/baking-with-sugar-and-sugar-substitutes/</a>.
Title: No Fat Fruitcake
Ingredients:
- 1 granulated sugar
- 3/4 light brown sugar
- 8 fat free cream cheese
- 1 lemon
- 1 vanilla
- 2 eggs
- 4 all-purpose flour
- 3 cornstarch
- 1/2 salt
- 1 nonfat sour cream
- 1 dried cranberries
- 1 dried cherries
- 1 powdered sugar
Instructions:
1. Citrus Glaze: Combine sugar and enough orange juice to make a glaze consistency.
2. Cake: Beat sugars, cream cheese, citrus rinds, and vanilla until smooth in large bowl; beat in e ggs.
3. Mix in combined flour, cornstarch, baking soda, and salt alternately sour cream.
4. Mix in fruit. Pour batter into greased 12 cup fluted tube pan.
5. Bake at 350°F until toothpick inserted in center comes out clean, about 60 minutes.
6. Cool in pan on rack 10 minutes; remove from pan and cool.
7. Drizzle with glaze.
Title: Kathrine's Chocolate Chip Special
Ingredients:
- 1/2 rolled oats
- 2 1/4 all-purpose flour
- 1 1/2 baking soda
- 1/2 sea salt
- 1/4 cinnamon
- 1 butter
- 3/4 brown sugar
- 3/4 granulated sugar
- 2 pure vanilla extract
- 1 fresh lemon juice
- 2 eggs
- 3 pecans
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
2. Combine ground oats, flour, baking soda, salt and cinnamon in a bowl. Set aside.
3. In another bowl, cream butter, sugars, vanilla and lemon juice with electric mixer. Add eggs and beat until fluffy.
4. Stir flour mixture into creamed mixture, blending well. Add chocolate chips and nuts and mix well. Using 1/4 cup of dough for each cookie (I use an ice cream scoop), shape into round ball and place 2-1/2 inches apart on prepared baking sheet. [The amount of cookies you get will depend on how large you make them.].
5. Bake until cookies are lightly browned, 16-18 minutes. Transfer to a wire rack and cool completely. Store in sealed container to keep soft and chewy.
Title: Frozen Pudding
Ingredients:
- 1 milk
- 1 heavy cream
- 1 instant lemon pudding mix
- 1 -2 sugar
Instructions:
1. Pour cold milk and cold heavy cream into a cold bowl.
2. Add pudding mix and sugar.
3. With electric mixer at low speed, beat until just blended, about 1 minute.
4. Pour into shallow pan and freeze until firm, about 4 hours.
5. Let stand at room temperature 15 minutes before serving.
6. *With coconut cream flavor instant pudding, omit sugar.
7. NOTE: Mixture may also be poured into 8x4-inch loaf pan and frozen until firm, about 6 hours. Unmold and slice to serve.
Title: Easy-Bake Oven Thumbprint Cookies
Ingredients:
- 1 powdered sugar
- 2 butter
- 1/4 margarine
- 1/2 vanilla extract
- 1/4 water
- all-purpose flour
Instructions:
1. Stir together powdered sugar, butter, vanilla, water and flour until the flour disappears.
2. Roll the dough between your fingers and make 12 small balls, 1/2 inch each.
3. Place a few balls at a time on an ungreased sheet or pan with space between them.
4. Press your thumb into the middle of each ball to make a thumb print.
5. Bake 10 to 12 minutes, then remove.
6. Repeat until all the cookies are baked. When the cookies are cool, fill each thumb print with jelly.
7. Makes 12 cookies.
Title: Smores Brownies
Ingredients:
- 15 mini marshmallows
- graham crackers
- chocolate chips
Instructions:
1. Preheat oven to 350. Prepare pan.
2. Mix brownie mix according to directions on box. Roughly smash the crackers, you want some big pieces in it.
3. Mix in 1/2 of the crackers, 1/2 bag of chocolate chips, and a small handful of almonds- about 1/4 cup or so.
4. Spread 1/2 of batter in pan.
5. Spread mini marshmallows evenly over batter, then add the rest of the crackers and some more almonds in another layer over the marshmallows.
6. Spread (kinda) the remaining batter over the top. I left some room around the edges so the could get crispy.
7. Bake for about 45 minutes or until toothpick comes out clean.
Title: Oranges Piquant for 2
Ingredients:
- 1 mandarin oranges
- 2 orange marmalade
- 2 -3 sour cream
Instructions:
1. Drain oranges, reserving 1 tablespoon syrup.
2. Combine reserved syrup and marmalade; heat till marmalade melts.
3. Place oranges in 2 dessert dishes; spoon marmalade over.
4. Top each with a dollop of sour cream.
Title: Apple Coconut Cake (Gf, Cf, Vegan)
Ingredients:
- 3 flax seeds
- 1/4 hot water
- 1/2 sorghum flour
- 1/2 cornstarch
- 1/2 guar gum
- 1/2 baking powder
- 1 baking soda
- 1/2 sea salt
- 1/2 pumpkin pie spice
- 1/2 brown sugar
- 1 coconut oil
- 1 coconut milk
- 1/2 vanilla extract
- 1 apples
- 2 unsweetened coconut
- 2 apple
- 1/4 raw sugar
- 1
Instructions:
1. Preheat the oven to 350 F and line the bottom of a 10” spring form pan.
2. In a small bowl, whisk together the flaxseed and hot water. Set aside.
3. Whisk together flours, starch, guar gum, baking powder, baking soda, salt and spice. Set aside.
4. In a large bowl, beat together flax mixture, brown sugar, oil, coconut milk and vanilla until the batter is smooth.
5. Fold in the chopped apples and coconut.
6. Spread in the prepared pan and lightly press sliced apple pieces in a decorative pattern on top.
7. Sprinkle the top of the cake with raw sugar.
8. Bake 55 - 60 minutes. Do not open the oven door before 45 minutes.
9. Cool in the pan twenty minutes, then loosen the sides of the cake from the pan and remove the ring. Cool completely before slicing (although this is delicious gently reheated).
Title: Butter Pecan Pie Crust
Ingredients:
- 1 all-purpose flour
- 1/4 powdered sugar
- 1/8 salt
- 6 butter
- 1/4 pecans
- 3
Instructions:
1. In a medium bowl, stir flour, sugar and salt. with a pastry blender or 2 knives cut in butter until mixture resembles coarse crumbles. stir in pecans.
2. sprinkle water over the top and toss with a fork until iniformly moistened. press dough firmly into a ball. wrap in plastic wrap and shill in freezer for 20 minutes.
3. on a lightly floured surface, roll dough to 1/8-inch thickness and fit loosely ito a 9-inch pie plate; flute edge. place in freezer 15 minutes.
4. meanwhile, preheat oven to 425'f. remove pe plate from freezer and prick bottom of shell. bake for 15 minutes or until edges are lightly browned. cover edges with foil and bake 5-10 minutes longer or until center is lightly browned. cool on wire rack.
Title: Chocolate & Peanut Butter Chip Pretzel Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 salt
- 1/4 baking soda
- 1/2 butter
- 1/2 light brown sugar
- 1/3 granulated sugar
- 1 egg
- 1 vanilla extract
- 1 sea salt
- 1/2
- 1
Instructions:
1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
2. In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes).
3. On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
4. Add the flour mixture and beat just until there are no more streaks of flour.
5. Stir in the chocolate chips, peanut butter chips, and preztels (you should have about 1/2 cup of coarsely crushed pretzels) . Cover and refrigerate for an hour.
6. Preheat the oven to 350°F Line baking sheets with parchment paper.
7. Scoop out well rounded tablespoonfuls of the dough and sprinkle with sea salt.
8. Leave about 2 inches between each ball. Press down slightly. Bake for 10 minutes. Do not overbake. Allow the cookies to cool on the baking sheet for a few minutes before removing.
Title: Arborio Rice Pudding with Currants and Dark Brown Sugar
Ingredients:
- 1 1/2 arborio rice
- 1 1/2 heavy whipping cream
- 1 1/2 cinnamon sticks
- 2 dark brown sugar
- 1/2 golden raisin
- 1/2 currants
- 1/2 dark raisin
Instructions:
1. In large saucepan combine rice, whipping cream, milk and cinnamon sticks over medium heat.
2. Bring to a gentle simmer and cook, uncovered, stirring occasionally, until rice is tender, 20-30 minutes.
3. Remove mixture from heat and stir in sugar until dissolved.
4. Stir in golden raisins and currants; cool, 15 minutes, stirring often.
5. Remove cinnamon sticks from pudding.
6. Divide warm pudding among serving bowls and top each serving with a spoonful of whipped cream, if desired.
Title: Easy Gluten Free Peanut Butter Cookies (Using Gf Cake Mix)
Ingredients:
- 1 creamy peanut butter
- 2/3 margarine
- 6 butter
- 1 egg
- 2 milk
- 2 vanilla extract
- granulated sugar
Instructions:
1. Mix all the ingredients, except the sugar together in a mixer until incorporated.
2. Place the sugar in a shallow bowl.
3. Form 1 inch balls with the dough and roll each one in the sugar. Arrange them on a cookie sheet, pressing with a fork to make a pattern if desired.
4. Bake at 375 for 10-12 minutes. Enjoy!
Title: Fruited Brown Rice Pudding
Ingredients:
- 1/2 sugar
- 1/3 salt
- 1/4 skim milk
- 2 1/2 egg
- 2 vanilla
- 1 cooked brown rice
- 1 raisins
- 2 nutmeg
- 1/2 cinnamon
- 1/2
- 1/4
- 1
Instructions:
1. In a large bowl, combine the dry milk, sugar and salt.
2. Add the milk, eggs, and vanilla, mixing the ingredients well with a fork.
3. Stir in rice, raisins, apricots, nutmeg, and cinnamon.
4. Pour mixture into a greased 6-cup casserole dish.
5. Bake the pudding in a preheated 325 degree oven for 15 minutes. Stir the pudding, and then bake the pudding for another 35 minutes or longer until the milk is absorbed. Serve the pudding warm or chilled.
Title: Chocolate Cobbler
Ingredients:
- 1 butter
- 1 1/4 sugar
- 1 1/2 self-rising flour
- 1 vanilla
- 3/4 milk
- 1 sugar
- 6 cocoa powder
- 2 water
Instructions:
1. Preheat oven to 350. In a 9x13 glass baking dish, melt the two sticks of butter in the oven.
2. Meanwhile in a bowl, mix together the 1 1/4 cups of sugar, flour, vanilla and milk. Once the butter is melted pour the batter over the butter, but do not stir.
3. In a separate bowl mix the cocoa and remaining sugar together and sprinkle on top of batter. Do not stir.
4. Pour the 2 cups of boiling water on top of that (don't stir) and bake for 30-45 minutes. I bake mine until I have a nice golden brown crust. In my oven this usually takes about 35 minutes. Serve warm. Great with vanilla ice cream!
Title: Fresh Cherry Cobbler
Ingredients:
- 0.5 sugar
- 1 fresh cherries
- 1 sugar
- 4 quick-cooking tapioca
- 1 fresh lemon juice
- 3 salt
- 1 butter
- 1/8
- 2
Instructions:
1. Preheat oven to 375°.
2. Cut dough into 8 (9 x 1-inch) strips. Arrange dough strips in a lattice design on a baking sheet coated with cooking spray. Brush dough with egg white, and sprinkle evenly with 1 tablespoon sugar.
3. Bake at 375° for 15 minutes or until crust is golden brown. Cool on pan, on a wire rack, 10 minutes. Carefully lift crust using 2 spatulas; cool completely on a wire rack.
4. Combine cherries, 1 cup sugar, tapioca, juice, and salt. Let stand 15 minutes.
5. Spoon the cherry mixture into an 8-inch baking dish coated with cooking spray. Top with butter.
6. Bake at 375° for 40 minutes or until hot and bubbly. Place crust on top of cherry mixture.
Title: Fried Chocolate Bananas
Ingredients:
- 3/4 wonton wrappers
- 12 bananas
- 3 butter
- 2 vanilla ice cream
- 1 1/2 powdered sugar
Instructions:
1. Preheat oil in fryer.
2. Spread 1 tablespoon of melted chocolate over each wonton, leaving a 1/2 inch border.
3. Place banan on bottom edge of each wonton.
4. Lightly wet the edges with butter.
5. Fold in the ends toward the center about 1/4 inch.
6. Then, beginning at the bottom, roll up the wonton securely, pressing to close.
7. Fry until bananas are golden, about 3 minutes, stirring constantly for overall browning.
8. Remove and drain on paper towels.
9. Sprinkle with powdered sugar.
10. To serve: place a scoop of the ice cream in the center of each bowl.
11. Lay 2 wontons next to each scoop and drizzle with the chocolate sauce.
Title: Cheesecake Cookie Slices
Ingredients:
- 3/4 butter
- 1 cream cheese
- 3/4 sugar
- 1 lemon, rind of
- 2 lemon juice
- 1 vanilla
- 2 flour
- 1/4 pecans
- 1/4 graham cracker crumbs
Instructions:
1. In a bowl, beat the butter and the cream cheese.
2. Add the sugar, lemon peel, lemon juice, and vanilla.
3. Beat in the flour.
4. Divide dough into two portions, then cover and chill for 30 minutes.
5. Shape each portion of dough into 8-inch long rolls.
6. Combine chopped nuts and graham cracker crumbs on a large piece of waxed paper.
7. Roll the 2 dough rolls in this mixture, being sure to coat well.
8. Wrap each roll in the waxed paper chill for at least 2 hours.
9. Cut dough into 1/4 in slices, place 2 inches apart on ungreased baking sheets.
10. Bake at 375° 8 to 10 minutes.
11. Cool on racks.
Title: Figs in Honey
Ingredients:
- 24 dried figs
- 2 ginger wine
- 1 clear honey
- 1/3
Instructions:
1. Place figs, ginger wine, orange juice and honey in a heavy base (not aluminium) saucepan and bring almost to the boil. Reduce heat and simmer for about 45 minutes until syrupy.
2. Serve with whipped cream.
Title: Fresh Peach and Blackberry Cobbler
Ingredients:
- 1 blackberries
- 1 1/2 sugar
- 1/4 flour
- 1 cinnamon
- 1/4 flour
- 2/3 sugar
- 2 baking powder
- 1 salt
- 1 butter
- 2 milk
- 6
Instructions:
1. In a greased 1 1/2-quart oven-proof glass baking dish, toss together peach slices, blackberries, sugar, flour and cinnamon.
2. In a bowl, stir together flour, sugar, baking powder and salt, cut in butter until mixture is crumbly; stir in cream and mix briefly just to make a wet batter.
3. Drop topping over fruit in a ring around inside of dish, so fruit is bare in the center.
4. Bake in a preheated 425° oven until batter is done and golden brown, about 25-30 minutes.
5. Remove from oven, spoon into bowls and serve warm.
Title: Vienna Sugar Cookies
Ingredients:
- 1 dry yeast
- 1/2 water
- 1 butter
- 2 flour
- 1 sugar
Instructions:
1. Dissolve yeast in warm water and set aside. In a large mixing bowl, beat butter until creamy. Gradually add flour. Add yeast mixture and blend well. Refrigerate dough until well chilled.
2. Spread sugar out on a large piece of waxed paper. Roll walnut-sized balls of dough into the sugar, pressing flat until dough is thin, about the size of a doughnut. Keep flipping dough and pressing into sugar during this stage.
3. Place on ungreased baking sheets. Bake at 375 degrees for 10-15 minutes, until very lightly browned around the edges. Cool on racks.
Title: Sangria Peach Compote With Ice Cream!
Ingredients:
- 1/2 dry white wine
- 1/3 honey
- 1 butter
- 1 fresh lemon juice
- 1 lemon peel
- 1 brandy
- 1 Cointreau liqueur
- 1 mint
- 1 basil
- 2 vanilla ice cream
- 8
Instructions:
1. In a small saucepan, bring wine, honey and peaches to boiling; reduce heat.
2. Simmer, uncovered, until fruit is softened and mixture is slightly thickened, about 10 minutes.
3. Swirl in butter, removed from heat.
4. Add lemon juice and zest, brandy, Cointreau, and mint.
5. Serve with ice cream (1/2 cup) and 2 pieces shortbread, per serving.
Title: Low-fat Fruit and Cream Parfaits
Ingredients:
- 2 instant vanilla pudding
- 3 skim milk
- 1
- 2 2/3
Instructions:
1. Prepare pudding according to package directions, using only 3 cups skim milk.
2. Fold in whipped topping.
3. In each of eight, 10 oz parfait glasses,layer total of 3/4 pudding and a total of 1/3 cup of the fruit.
4. Garnish with reserved topping and additional fruit if desired.
Title: Sandra Lee - Tie-Dyed Cupcakes
Ingredients:
- 1 water
- 1 1/4 canola oil
- 1/3
- 1
Instructions:
1. Preheat oven to 350 degrees F. Line 2 (12-muffin) tins with cupcake papers; set aside.
2. In a large bowl, mix together cake mix, water, and oil. Use a hand held electric mixer and mix on medium speed for about 1 minute. Scrape sides of bowl and add both bottles of sprinkles. Mix for another 30 seconds.
3. Use a ladle to fill each lined muffin cup 2/3 of the way full. Using oven mitts, place cupcakes in preheated oven and bake for 21 to 26 minutes or until a toothpick inserted into center of cupcake comes out clean with no wet batter. Use oven mitts to remove from oven and let cool completely before frosting, about 15 minutes.
4. Once cool, spread 2 tablespoons frosting on each cupcake. Using various gel colors, start in the middle of the cupcake, make circles outwards to the edge of the cupcake Begin at the edge of the cupcake and drag the tip of a toothpick to the center of the cupcake to make a spider web effect. Repeat this step, turning cupcake as you go.
Title: Gluten Free Peanut Butter Cookies Dipped in Chocolate
Ingredients:
- 1 vanilla
- 1 chocolate
- 2 1/2 peanut butter
- 1 vanilla extract
- 2 baking soda
- 2 eggs
- 6 flaked coconut
Instructions:
1. Preheat your oven to 350 degrees!
2. Melt Vanilla CANDIQUIK according to directions on the package.
3. Add all the ingredients and mix well. Tip: place this mix in the fridge to cool (approx 30 min)…This is an important step.
4. On a cookie sheet, scoop 1/2"-1” balls, tightly formed (smaller is usually better since they are gluten free), and bake for 10-12 minutes….
5. Let cool on a sheet of wax paper.
6. Melt chocolate CANDIQUIK and simply dip half, or however much of the cookie you want -- in the CANDIQUIK.
7. Set on the wax paper to dry and you're done!
Title: Toasted Marshmallow Cake Recipe
Ingredients:
- 1 eggs
- 3 water
- 1/3 marshmallows
- 12 brown sugar
- 1/2
Instructions:
1. Preheat oven to 350*.
2. Greased and flour baking a 13 x9 pan.
3. Prepare cake mix as directed on package. Pour batter into prepared baking pan,.
4. Cut marshmallows in half crosswise and arrange in rows over batter in pan. Mix brown sugar and nuts; sprinkle over top. Bake (If marshmallows become too brown, cover cake with aluminum foil.).
Title: Cream Cheese Apple Tart
Ingredients:
- 1/2 butter
- 1/3 Splenda granular
- 1/2 vanilla extract
- 1 all-purpose flour
- 8 cream cheese
- 1/4 Splenda granular
- 1 egg
- 1/2 vanilla extract
- 3 apples
- 1/2 cinnamon
- 1/4 sugar
Instructions:
1. Preheat the oven to 400 degrees F.
2. Make the crust: Cream the butter and sugar. Stir in the vanilla. Finally, mix in the flour to make a smooth dough. Alternately, put the butter, sugar, vanilla, and flour in the food processor and pulse to crumbs. Pour them into your pan and press into place. Press into the bottom of an 8-inch springform pan, giving it about a 1-inch rim. Bake 15 minute, or until lightly golden. Remove the tart shell from the oven.
3. While the crust bakes, beat together the cream cheese, sugar, egg and vanilla for the cream filling until smooth. Make the topping by tossing the apple slices with the cinnamon, sugar, and nuts.
4. Remove the tart shell from the oven. Spread over the cream mixture. Arrange the apple slices on top, and then scatter over the nuts. Bake until the apples are tender and golden, about 40 minutes.
Title: Sticky Date Pudding Paleo Cupcakes
Ingredients:
- 10 butter
- 12 water
- 1 1/2 dates
- 2 1/2 - 3 bananas
- 1 vanilla extract
- 2 eggs
- 1 honey
- 1/2 baking powder
- 5 -6 dates
- 1/2 orange
- 3 vanilla extract
- 1 honey
- 1 fresh raspberries
- strawberry
Instructions:
1. Preheat oven to 270°F (185 C).
2. Grease muffin tins with the butter or ghee and set aside.
3. Heat the dates and water in a small saucepan over low heat until the dates break down and thicken. Use a fork to mash them together and set aside.
4. Place the coconut flour, egg, banana, vanilla extract and baking powder in a blender or food processor and mix well until well combined and aerated.
5. Add the dates to the banana mixture and combine. Evenly distribute into the ramekins. Cook in the oven for about 20-22 minutes.
6. While the muffins are in the oven, place the sticky date ganache ingredients in a small saucepan over a low heat and cook for about 3-4 minutes or until the dates break down. Mash with a fork and whisk until thickened. Set aside.
7. Allow the muffins to rest for 5 minutes before removing them to a serving plate. Scoop a dollop of sticky date ganache paste on top and garnish with a few raspberries.
Title: Amaretto Fruit Parfaits
Ingredients:
- 1.5 cream cheese
- 3/4 sour cream
- 3/4 sugar
- 4 1/2
- 3
- 2 -3
Instructions:
1. Beat cream cheese and sour cream with mixer at medium speed.
2. Blend in sugar, liqueur, and cream.
3. Chill.
4. Put fruit in serving dishes and spoon cream cheese mixture over fruit.
5. Serve and enjoy.
Title: Macaroon Baked Plums
Ingredients:
- 4 plums
- 3/4 caster sugar
- 1/4 vanilla extract
- 1 vanilla ice cream
- 1
Instructions:
1. Preheat oven to 180dg Celsius.
2. Place plums cut side facing up, in a baking dish.
3. Combine the coconut, sugar, eggwhite and vanilla in a bowl and mix well.
4. Spoon the mixture into the plums and bake for 15 minutes or until the coconut is golden.
5. Serve plums warm with vanilla ice-cream.
Title: Cinnamon Teacake
Ingredients:
- 60 butter
- 1 vanilla extract
- 2/3 caster sugar
- 1 egg
- 1 self raising flour
- 1/2 milk
- 10 butter
- 1 ground cinnamon
- 1 caster sugar
Instructions:
1. Preheat oven to 180dc/160dc fan forced. Grease deep 20cm round cake pan, line base with baking paper.
2. Beat butter, extract, sugar and egg in small bowl with electric mixer until light and fluffy. stir in sifted flour and milk.
3. Spread mixutre into pan, bake about 30 minutes. Stand cake in pan 5 minutes before turning, topside up onto wire rack. Brush top of cake with melted buter, sprinkle with combined cinnamon and extra sugar. Serve warm with whipped cream or butter.
4. Variation - I accidently put 1/2 teaspoon of chocolate essence in before I noticed I'd picked up the wrong bottle. It's really nice.
Title: Spaghetti and Meatballs (Cupcakes)
Ingredients:
- 10 white chocolate
- 1
- 1/2
- 3
- 3/4
- 2
Instructions:
1. Use both the unsweetened cocoa powder and yellow food coloring to tint the icing. Spread a thin layer on top of each of the 10 cupcakes and arrange on a platter, four down the center and three on each side. Place so they are just touching each other. This will form the bed for your "pasta".
2. Put remaing icing in a pastry bag, press the air out then seal. Using a plain tip pipe the icing all over the cupcakes to look like spaghetti letting some fall over the sides of the cupcakes for an authentic look.
3. Place the hazelnuts and strawbery preserves in a bowl and toss to coat Spoon a bit of the preserves on top of each cupcake then place a hazelnut (meatball) on each and let that extra meatball fall on the side of the platter. Sprinkle with the grated white chocolate (parmesan). Place the chocolate chunk on a small plate along with a mini grater and bring to the table when you serve your spaghetti dessert.
4. Enjoy your spaghetti & meatballs!