lumicero/recipes-ing2inst huggingface dataset:
Title: Sables (pronounced saab lay)
Ingredients:
- 250 flour
- 125 salt
- 1 butter
- egg
Instructions:
1. Mix in a bowl the egg with the sugar and little salt.
2. Add the flour.
3. Mix well.
4. Put mixture on a pastry board, incorporate the butter and the flavor.
5. Work with your hands.
6. Roll out with rolling pin to thickness of 1/4 inch or less.
7. Cut into shape with cookie cutter and cook in medium oven on buttered pan.
8. Cook at 200-230 Celcius.
Title: Nougat Glace
Ingredients:
- 150 hazelnuts
- 425 caster sugar
- 6
- 450
Instructions:
1. Preheat the oven to 230 C or 450 F and line a terrine dish (about 12 x 3 inches) with wax paper.
2. It's also a good idea at this point to make sure there is room in the freezer for your dish.
3. Warm the hazelnuts in the oven for 3-4 minutes or until golden brown.
4. Skin and roughly chop.
5. Heat one third of the sugar in a heavy pan, until it starts to carmelise.
6. Stir in the warm hazelnuts and pour onto an oiled tray.
7. Leave to cool and set.
8. When cool, crush into small pieces using a rolling pin.
9. Meanwhile, whip the egg whites and the rest of the sugar together to make a stiff meringue.
10. In a separate bowl, whip the cream to stiff peaks and then fold together with the meringue and crushed hazelnut mixture.
11. Fill the terrine dish to the top and place in the freezer until hard-- at least 24 hours.
12. To serve, remove from the freezer and from the dish.
13. Slice and serve on top of a pool of strawberry or raspberry sauce.
Title: Healthier Oat Cookies
Ingredients:
- 2 quick-cooking oats
- 3/4 whole wheat pastry flour
- 2 whole wheat pastry flour
- 1/2 baking soda
- 1 salt
- 1 brown sugar
- 1/3 low-fat buttermilk
- 1/4 vanilla
- 1 raisins
- 1/2
Instructions:
1. preheat oven to 325 degrees farenheit.
2. combine first 4 ingredients in a bowl, mix well
3. in an electric mixer blend very chilled Becel, brown sugar,buttermilk and vanilla until well blended.
4. add oat mixture until well combined
5. stir in raisins.
6. shape dough into 16 balls, place on a large cookie sheet
7. flatten cookies to 1/4 inch thick using the back of a spoon dipped in cold water.
8. bake 13-14 mins until cookies are dry to touch and bottoms are golden brown
9. remove from tray immediately and place on cooling rack.
Title: Tutti Frutti Trifle
Ingredients:
- 1/2 grapefruit
- 1 orange
- 1 fresh pineapple
- 6 marshmallows
- 6 maraschino cherries
- 1/2 moist coconut
- 2 maraschino juice
- 3 confectioners' sugar
- 6
Instructions:
1. Remove segments from membrane of grapefruit and orange; slice pineapple.
2. Cut marshmallows and cherries into eighths.
3. Soak marshmallows and coconut in maraschino juice.
4. Beat egg whites until stiff and fold in sugar.
5. Combine with fruits and coconut marshmallow mixture. Freeze until firm.
6. For an extra taste treat add 1 Tbsp of brandy or some people like to add 1/2 cup of seedless raisins.
Title: Cornflake Chocky Rocks (Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 margarine
- 2 caster sugar
- 1 eggs
- 2 vanilla essence
- 4 self raising flour
- 250
Instructions:
1. Cream butter and sugar until light and creamy.
2. Add eggs, mix well.
3. Add vanilla, sifted flour, choc chips and 2 cups cornflakes.
4. With the remaining cornflakes cover them with plastic and smash them up slightly with the back of a rolling pin or other hard object.
5. Roll dessert spoonfuls of mixture into balls and roll in extra cornflakes. (In this raw state they are delicious).
6. Place on greased baking tray.
7. Bake in a moderate oven (180 degrees Celsius or 350 degrees Fahrenheit) for 10 minutes.
Title: Baked Fruitcake
Ingredients:
- 250 plain flour
- 250 butter
- 250 dark brown sugar
- 4 eggs
- 1 allspice
- 50 powdered ginger
- 1 ground nutmeg
- 1 rum
- 1 brandy
- 1/2 sherry wine
- 1/4 port wine
- 1/4
Instructions:
1. Soak the fruit (Excluding the extra cherries) in the Alcohol in the fridge for 3 days and stir twice a day, You can substitute any of the liquors for any others you like as long as their fruity.
2. Beat the Butter and sugar in a large bowl with electric beaters until the the mix is pale, light and fluffy and has almost doubled in volume.
3. Break the eggs into a cup then add them in to the butter mix 1 tbsp at a time otherwise the mix will curdle, Dont worry if the mix curdles, just keep stiring and eventually it will stop curdling.
4. Sift together the flour and spices then alternate between folding in 1 cup of flour, then 1 cup of fruit mix stirring after each addition until its all gone.
5. Line a 20cm (8inch) round cake tin with baking paper and pour in the mixture, knocking it a few times to release any air bubbles and flatten the top. Using the extra cherries make a pattern on top of the cake.
6. Place the cake tin on a newspaper lined baking tray (To stop the base from burning) then put it in the centre of a pre heated oven at 150C and bake for 3 and ¾ hours, If the cake starts to brown to quickly reduce to 130C and place baking paper over the top of the tin.
7. For best flavor wrap the cake in baking paper and store it in a air tight container for 3 months to let the taste mature.
Title: Hrisi
Ingredients:
- 3 granulated sugar
- 1 1/2 water
- 2 - 2 1/2 lemon juice
- 2 lemon rind
- 1 plain yogurt
- 1/2 butter
- 1 1/4 baking powder
Instructions:
1. Syrup:
2. Combine sugar, water, lemon juice and rind in a saucepan.
3. Stir to dissolve sugar and bring to a boil over medium heat. Turn to low, and simmer 10 minutes.
4. Cool. Reserve 3/4 cup for square batter.
5. Squares:
6. Heat oven to 350°F
7. Grease an 8X8" or 13X9" pan (depending on whether you want thick or thin squares).
8. Combine Cream of Wheat, yogurt, butter, baking powder, and 3/4 cup cooled syrup. Mix well, but do not beat.
9. Pour into pan, spreading evenly. Shake and lightly drop pan to settle mixture.
10. Lightly mark squares or diamonds (without cutting through) and place one or two almonds in the centre of each one.
11. Bake 35-40 minutes. Remove and turn oven up to 375°F.
12. Cut squares through and return to oven for 25-30 minutes or until golden brown.
13. Pour remaining cooled syrup over top and let sit until syrup is absorbed (this takes a long time, so I usually make these the night before I need them).
Title: Chocolate-Cherry Cupcakes
Ingredients:
- 1 apple butter
- 2 water
- 2 apple butter
- 2 fat free egg substitute
- 16
- 1/3
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Coat a 12-hole muffin pan with cooking spray.
3. In a small bowl combine 1 cup of cake mix with apple butter, water and almond extract.
4. Mix until smooth.
5. In a mixer combine remainder of cake mix, apple butter, almond extract and blend until smooth.
6. Put cherries in a sieve and run water over them to get rid of the syrup.
7. Pat dry and mix cherries into the mixer bowl with a spoon.
8. Divide into muffin tin and bake for 17 minutes or until a cake test comes out clean.
9. Once cooked, top cupcakes with the icing from the small bowl.
Title: Grandma's Molasses Christmas Crinkles
Ingredients:
- 3/4 shortening
- 1 brown sugar
- 1 egg
- 1/4 molasses
- 2 flour
- 2 baking soda
- 1/4 salt
- 1/2 ground cloves
- 1 ground cinnamon
- 1 ground ginger
- 1 granulated sugar
Instructions:
1. Thoroughly mix wet ingredients together - - shortening, sugar, egg and molasses.
2. Blend all dry ingredients together and then stir into the wet ingredients.
3. Chill cookie dough for 1 hour.
4. Heat oven to 350 degrees.
5. Roll dough into balls the size of large walnuts.
6. Dip tips of balls into sugar.
7. Place, sugared side up, 3" apart on a greased baking sheet.
8. Bake 10 to 12 minutes.
Title: Applesauce Dump Cake
Ingredients:
- 1 applesauce
- 1 crushed pineapple
- 1 butter
- 1
Instructions:
1. Grease a 9x13-inch pan. Dump applesauce into it. Dump pineapple on top of that. Spread yellow cake mix over the pineapple.
2. Melt butter and pour it on top of the cake mix. Do not stir.
3. Bake at 350° for 1 hour. Top with whipped cream if desired.
Title: Super Fast and Easy Microwave Chocolate Pudding
Ingredients:
- 3 cornstarch
- 1/3 sugar
- 2 milk
- 1/3 vanilla
- 1
Instructions:
1. In a 4 cup microwave safe glass container combine dry stuff, then stir in the wet stuff.
2. Cook on high for 2 minutes, then whisk the mixture.
3. Cook on high one more minute at a time, whisking after each minute, until thickened.
4. Once it's almost thick, you should go for 15- 30 seconds at a time.
5. Allow to cool if you can wait!
Title: Watermelon Ice
Ingredients:
- 6 seedless watermelon
- 1 lemon
- 3/4 sugar
Instructions:
1. Place cubed melon in a bowl and mash with a potato masher (your mixture should still have small bits of fruit in it).
2. Juice your lemon to measure 3-4 tbs of juice.
3. Add lemon juice and sugar to the melon mixture; mix well.
4. Divide fruit mixture evenly among 3 Ice Shaver tubs; freeze until firm.
5. To serve, remove frozen mixture from tubs; shave using your ice shaver.
Title: Mascarpone Stuffed Apricots
Ingredients:
- 1/3 fat free cream cheese
- 2 mascarpone cheese
- 2 honey
- 3 1/2 lemon juice
- 1/8 ground nutmeg
- 2 walnuts
- 10 apricots
- of fresh mint
Instructions:
1. Combine cheeses, honey, 1/2 teaspoon lemon juice, and nutmeg, stirring well. Stir in walnuts. Chill 1 hour.
2. Sprinkle cut sides of apricots evenly with 1 tablespoon lemon juice.
3. Spoon about 1 teaspoon cheese mixture into each apricot half; chill 1 hour. Garnish with chopped mint, if desired.
Title: Amaretti Cookies
Ingredients:
- 8 almond paste
- 1 caster sugar
- 2 Amaretto
- 1/2 - 1 granulated sugar
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C) and line two baking sheets with parchment paper. Have ready a pastry bag fitted with a 1/2 inch (1.25 cm) plain tip.
2. Using Food Processor: Break the almond paste into small pieces and place in bowl of food processor, with the sugar. Pulse until the mixture is very fine.
3. Add the egg whites in three additions, processing well after each addition. Then add extract or Amaretto. Continue processing the dough until very smooth (about one minute).
4. Using Electric Mixer: Break the almond paste into small pieces and place in bowl of electric mixer along with the sugar. Mix on low speed until very fine.
5. Add the egg whites in three additions, mixing well after each addition. Continue mixing the dough until very smooth, about 3 to 4 minutes.
6. Fill the pastry bag with the almond mixture. Pipe 1 1/2 inch (3.75 cm) mounds onto the parchment paper, spacing about 1 inch (2.5 cm) apart.
7. After you have filled the baking sheet with cookie mounds, take a damp paper towel and lightly press the top of each cookie to smooth out the surface (you want to smooth out the tip of dough at the top of each cookie caused from piping).
8. Lightly sprinkle a little sugar on top of each cookie.
9. Bake for 15 minutes, or until the cookies have risen, are a deep golden color and have tiny cracks.Remove from the oven and place baking pan on a rack to cool. When cool gently peel cookies from parchment. If they stick to parchment, turn the paper over, take a damp paper towel and gently wipe the bottom of the parchment paper to loosen the cookie.
10. Makes 3 1/2 dozen.
11. *Note: Make your own superfine sugar by processing regular granulated white sugar in your food processor for about 30 seconds or until sugar is ground very fine.
Title: Almond Bars
Ingredients:
- 4 eggs
- 2 sugar
- 1/4 baking powder
- 1/4 salt
- 1 butter
- 1 flour
- 2 powdered sugar
Instructions:
1. Preheat oven to 325 degrees.
2. Cream eggs and sugar, add baking powder, salt, melted butter, flour and almond extract.
3. Pour in a greased 9 x 13 inch pan.
4. Bake for 30 minutes.
5. Let cool. Sprinkle with powdered sugar.
6. Cut into squares.
Title: My Favorite Glazed Banana Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 2 flour
- 1 baking powder
- 1 salt
- 1/2 baking soda
- 1 cinnamon
- 1/8 allspice
- 3 bananas
- 1/2 milk
- 1 ground pecans
- 1/4 walnuts
- 1 1/2 butter
- 1 confectioners' sugar
- 3 vanilla extract
- 1/2 milk
- pecans
- walnuts
Instructions:
1. In mixing bowl, cream butter and sugar until light and fluffy.
2. Add eggs, one at a time, combining well, then add vanilla.
3. In seperate bowl, combine all dry ingredients (flour, salt, spices, baking powder, and baking soda).
4. Add dry ingredients to creamed butter mixture, alternating with milk and bananas (you can combine milk with mashed bananas to make this step easier).
5. Stir in nuts, and pour into a greased 9 x 13 inch baking dish.
6. Bake at 350 degrees for 30-40 minutes, or until done (insert toothpick or caseknife into center of cake-if it is clean when removed, cake is done).
7. Allow to cool in pan before glazing.
8. GLAZE: Cream butter and sugar, then add vanilla and just enough milk to reach spreadable consistency-you may need as much as 4 tablespoons.
9. Decorate surface of glazed cake with nuts, if desired.
10. This cake refrigerates very well, making it a great"make ahead" dessert.
11. For OAMC, freeze slices of unglazed cake-allow cake to thaw before glazing.
Title: Leftover Banana Muffins
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1 baking powder
- 1 baking soda
- 2 eggs
- 1/2 bananas
- 1/2
- 3
Instructions:
1. Mix all ingredients together in the order given. You can add chocolate chips or walnuts if you'd like.
2. place in muffin cups.
3. bake for 35-40 minutes on 350 degrees.
4. Enjoy.
Title: Browned Butter Macadamia Crescents
Ingredients:
- 1 butter
- 2/3 sugar
- 1 ground ginger
- 1 vanilla extract
- 2 flour
- 1 butter
- 1/4 powdered sugar
- 2 ground ginger
- 1/2 half-and-half
- 2 -3
- 1/2
Instructions:
1. Heat oven to 350*F.
2. In a medium bowl, using an electric mixer set at medium speed, cream together the butter, sugar, ginger, and vanilla until fluffy; scrape down sides of bowl as needed.
3. Reduce mixer speed to low; blend in the flour just until combined. Gently stir in the macadamias.
4. Shape dough into 1" balls; form into crescents. Place 1" apart on ungreased cookie sheets.
5. Bake 9-11 minutes or until set; transfer cookies to wire racs and cool completely.
6. Meanwhile, make the icing: melt the 1/4 cup butter in a heavy saucepan over medium heat.
7. Cook, stirring constantly and watching closely, until butter just begins to turn golden brown (4-6 minutes). Immediately remove from heat; cool sightly.
8. In a small bowl, combine the melted butter, powdered sugar, ginger, and enough half-and-half for desired drizzling consistency.
9. Drizzle icing over the cooled cookies; immediately sprinkle with the chopped macadamias.
Title: Carrot Cake With Cream Cheese Frosting
Ingredients:
- 2 flour
- 2 cinnamon
- 1 3/4 sugar
- 1 eggs
- 3 vanilla
- 1 carrots
- 2 pineapple
- 1 cream cheese
- 1 butter
- 16 margarine
- 1/4 powdered sugar
- 2 1/2 vanilla
- 1
Instructions:
1. Cake:
2. Preheat oven to 350 degrees F.
3. Mix flour, cinnamon, vegetable oil, eggs, and vanilla together with an electric mixer.
4. Add carrots, nuts, and pineapple. Stir them in with a spoon until well incorporated.
5. Pour mixture into floured pie pan and bake for around 50 minutes.
6. After cooked through, let cool in the fridge. Do not frost until completely cool.
7. Frosting:
8. Mix cream cheese, butter, and vanilla together with a mixer on high.
9. Add powdered sugar ½ cup at a time on low mixing until desired stiffness is achieved.
10. Chill in the fridge. Cake is best frosted when both are cool.
11. Garnish with carrot shreds and chopped nuts.
Title: Chocolate Almond Cake
Ingredients:
- 2 -3 cocoa powder
- 140 dark chocolate
- 1 instant coffee powder
- 50 water
- 5 eggs
- 340 sugar
- 125 butter
- 55 cream of tartar
- 225 icing sugar
- 1/4
- 450
- 30
- 1
Instructions:
1. Preheat oven to 170*C.
2. Butter a 23 cm round springform cake tin and dust the bottom and side with sifted cocoa powder, tipping out the excess.
3. Combine the chocolate, coffee powder and water in a double boiler over medium heat.
4. Simmer, stirring until the chocolate melts, about 5 minutes.
5. Set aside.
6. In a large bowl, combine the egg yolks, sugar and butter and beat together until fluffy.
7. Beat in the chocolate mixture, breadcrumbs and ground almonds.
8. Clean the beaters thoroughly.
9. In another large bowl, with the mixer at high speed, beat the egg whites with the cream of tartar until stiff peaks form; set aside.
10. using a large metal spoon or rubber spatula, beat about 2 TBs of the egg whites into the cake mix to lighten it, then fold in the remainder.
11. DO NOT OVERMIX> Spoon into the cake tin and smooth the top.
12. Bake for 1 to 1 1/4 hours, until the middle of the cake feels firm and springs back when touched.
13. Leave to cool completely in the pan on a wire rack.
14. In a large bowl, beat the cream with the icing sugar until stiff peaks form.
15. Remove the cake from the pan and sift some icing sugar over top.
16. Decorate with the almonds and serve with the whipped cream.
Title: Avô's Biscoitos (Portuguese Biscotti/Cookies)
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 5 eggs
- 5 all-purpose flour
- 4 baking powder
Instructions:
1. Preheat oven to 350°F
2. Line baking sheets with parchment paper.
3. Cream together butter and sugar until light in color and fluffy in texture.
4. Do not undercream or overcream. (Undercreamed butter/sugar looks yellow and dense. Overcreamed butter/sugar looks white and greasy.).
5. Add eggs, mixing until blended.
6. In a separate bowl, whisk together flour and baking powder.
7. Add flour mixture to creamed mixture, stirring until combined.
8. If dough seems dry or flakey, knead slightly.
9. Scoop up ping-pong ball sized dollops of dough.
10. Roll between your hands to form a 5-inch long "snake", even throughout the length.
11. (if dough is too sticky to handle at this point, you will need to add a small amount of flour to the dough to make it workable).
12. Brings ends of the "snake" together, slightly folding one end over the other, to form a donut-shape with a small hole in the middle.
13. Place cookies 1-2 inches apart on prepared baking sheets.
14. Bake 15-18 minutes, or until golden brown.
15. Let rest on baking sheet 2 minutes before transferring to rack to cool.
16. Enjoy!
Title: Malva Pudding
Ingredients:
- 250 sugar
- 1 egg
- 15 butter
- 60 cake flour
- 250 bicarbonate of soda
- 5 salt
- 1 milk
- 250 vinegar
- 10 vanilla essence
- 10 evaporated milk
- 250 unsalted butter
- 100 sugar
- 125 hot water
- 60
Instructions:
1. Preheat oven to 180c (350F degrees).
2. In a bowl beat sugar, egg, butter, and jam until pale and fluffy.
3. Sift flour, bicarb of soda and salt into a bowl.
4. Mix milk, vinegar, and vanilla essence.
5. Fold flour mixture and milk mixture alternatively into egg mixture.
6. Pour into a buttered large baking dish; cover with foil, shiny side down.
7. Bake for 45-50 minutes until firm, or until a skewer inserted in centre comes out clean.
8. Remove foil 10 minutes before end of baking time to allow pudding to brown on top.
9. For Sauce: Combine ingredients in a saucepan.
10. Heat stirring, until butter melts and sugar is disolved.
11. Pour over hot pudding.
12. Serve with whipped cream.
Title: Semolina Pudding W/Spiced Plums
Ingredients:
- 2 margarine
- 2 1/2 milk
- 1 orange
- 1/3 semolina
- 1/2 nutmeg
- 2 sugar
- 1 egg
- 8 plums
- 2/3 sugar
- 2 ground allspice
- 1/2
Instructions:
1. Grease a 4 cup ovenproof dish. Juice the orange and pare the rind. Put milk, margarine, and rind in a pan. Sprinkle semolina and heat until boiling, stirring. Simmer for 2-3 minutes. Remove from heat.
2. Add nutmeg, orange juice, and sugar, stirring well. Add beaten egg.
3. Transfer mixture to the dish and bake at 375 for 30 minutes, until lightly browned.
4. For spiced plums, put plums, orange juice, sugar and spice into a pan and simmer gently for 10 minutes. Set aside to cool.
5. Top to semolina pudding with a knob of butter and a pinch of grated nutmeg and serve with the plums.
Title: My "furr's Millionaire Pie" Cake
Ingredients:
- 4 eggs
- 1 butter
- 2 granulated sugar
- 2 vanilla extract
- 2 3/4 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 buttermilk
- 2 powdered sugar
- 1/2 butter
- 2 eggs
- 1/8 salt
- 1/4 vanilla extract
- 1 crushed pineapple
- 1 pecans
- 1 heavy cream
- 1/2 powdered sugar
Instructions:
1. CAKE.
2. Preheat oven to 350°F
3. Prepare a 10-inch round pan by greasing it and dusting it with flour.
4. In a large mixing bowl, cream the butter for 1 to 2 minutes.
5. Add sugar, and cream for another 2 minutes.
6. Add egg yolks and beat for another minute or until the mixture appears light and fluffy.
7. Add the vanilla extract.
8. Sift flour, baking powder, baking soda, and salt into another medium sized mixing bowl.
9. Add about a third of the flour mixture to the butter-sugar mixture and mix well.
10. Add half of the buttermilk, followed by another third of the flour, then the remaining buttermilk, and finally the last of the flour. (Be careful not to overmix.)
11. Set mixture aside.
12. In a clean bowl, beat egg whites until stiff peaks form.
13. Fold egg whites into cake mixture just until incorporated.
14. Pour batter into prepared pan.
15. Bake for around 40-50 minutes or until toothpick inserted in middle comes out clean.
16. Cool cake completely and with a serrated knife, cut cake in half horizontally.
17. FILLING.
18. Cream together powdered sugar and butter with electric mixer.
19. Add eggs, salt, and vanilla.
20. Beat until light and fluffy.
21. Fold in pecans and pineapple.
22. Spread filling mixture on the bottom layer of cooled cake.
23. Carefully place top layer of cake on top of the filling.
24. Cool in the fridge for 30 minutes.
25. TOPPING.
26. Whip cream until stiff.
27. Blend in powdered sugar.
28. With an offset spatula, spread topping on top and on the edges of the cake.
29. Cool in fridge for 30 minutes.
30. Cake must be kept stored in the fridge until ready to serve.
Title: Butter Brickle Cake
Ingredients:
- 2 all-purpose flour
- 1 1/3 white sugar
- 1 baking powder
- 1 salt
- 1 milk
- 1/2 butter flavor shortening
- 1 1/2 vanilla extract
- 3 butter
- 1/4 confectioners' sugar
- 2 evaporated milk
- 2 hot water
- 2 vanilla extract
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour one 13x9 inch pan.
3. Sift the flour, white sugar, baking powder and salt together.
4. Mix in the shortening, milk and vanilla.
5. Beat until well combined.
6. Add the egg whites and beat for 2 minutes.
7. Pour the batter into the prepared pan.
8. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes.
9. Let cool then ice.
10. To Make Icing: Melt butter in a saucepan until it begins to brown.
11. Remove from heat and add the confectioners' sugar, evaporated milk or half and half, hot water and 1-1/2 teaspoons vanilla extract.
12. Beat at medium speed for three minutes.
13. Then pour icing over cake and allow icing to set.
Title: Persimmon Pudding
Ingredients:
- 4 butter
- 2 all-purpose flour
- 1 baking powder
- 1 ground cinnamon
- 1 half-and-half
- 1/2 buttermilk
- 1/2 baking soda
- 1/2 egg
- 1 sugar
- 1 orange zest
- 1/2 butter
- 2
Instructions:
1. Preheat oven to 325°F.
2. Grease a 8x8x2 inch baking pan with the 2 tsp butter.
3. Set aside.
4. Make persimmon pulp (see my comments above on how to make this.) You should have 1 cup pulp total.
5. In a small bowl mix flour, baking powder and cinnamon.
6. Set aside.
7. In another small bowl mix cream/half-and-half, buttermilk/sour milk, and baking soda.
8. Set aside.
9. In a medium bowl beat egg.
10. Stir in persimmon pulp, sugar and orange zest.
11. Add flour mixture and buttermilk mixture alternately to persimmon mixture, stirring well after each addition.
12. Stir in 2 Tbs melted butter.
13. Pour into prepared pan.
14. Bake for~35 minutes.
15. Serve warm, with whipped cream, if desired.
Title: Chocolate Cream Cheese Squares
Ingredients:
- 1 cream cheese
- 3 eggs
- 1 confectioners' sugar
- 1/2 vanilla extract
- 1 egg
- 1 margarine
- 1/2
Instructions:
1. In a small mixing bowl, combine cream cheese, 3 eggs, sugar and vanilla. Mix well and then press into a greased 9x13 baking pan (using a piece of wax paper over the mixture will allow for easier spreading).
2. In a large mixing bowl combine cake mix, 1 egg, margarine. Pour mixture from bowl over mix in pan.
3. Bake at 300F for 45-55 minutes. Cool.
4. Cut into squares to serve.