lumicero/recipes-ing2inst huggingface dataset:
Title: Roasted Pineapple With Rum-Vanilla Sauce and Coconut
Ingredients:
- 1/2 sugar
- 2 cornstarch
- 1 salt
- 1 1/2 hot water
- 1/2 white rum
- 1/2 vanilla bean
- 1 pineapple
- 1/2 ice cream
- 1
Instructions:
1. Preheat the oven to 400 degrees F.
2. In a saucepan, stir together the sugar, corn starch and salt. Add the hot water slowly, whisking constantly. Put the pot over high heat and bring to a simmer while continuing to whisk. Turn off the heat once the sauce has thickened - about 3 to 5 minutes. Add the rum and the vanilla scrapings and stir to combine.
3. Cut the top and bottom off the pineapple. Stand the pineapple up and slice off the rind from top to bottom. Then cut it into thirds, lengthwise. Cut the wedges in half, the short way, so you have 6 thick chunks. Remove the cores.
4. Put the pineapple wedges onto a nonstick cookie sheet and ladle them with half of the rum sauce. Bake for 30 minutes, then switch the oven to broil and cook until the pineapple is caramelized - about 10 to 15 minutes. Watch carefully to make sure it doesn't burn.
5. Serve a hunk of pineapple covered in the remaining rum sauce, toasted coconut and 2 scoops of ice cream. Enjoy!
6. *Note- to toast coconut: Preheat oven to 350 F and spread coconut on a cookie sheet and bake for 15 minutes, stirring occasionally. Watch it to make sure it doesn't burn.
Title: Peanut Butter Chocolate Drops Muffins
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 whole wheat flour
- 2 baking powder
- 1/2 sea salt
- 2 butter
- 160 creamy peanut butter
- 100 light brown sugar
- 2 eggs
- 1 milk
- 130 dark chocolate
Instructions:
1. In a medium bowl, sift together the flours, baking powder, and sea salt. Set aside.
2. In a large bowl of an electric or stand mixer, cream butter, peanut butter, and brown sugar until smooth and well combined.
3. Add the eggs one at a time, mixing thoroughly after each addition. Add the milk and stir until combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined - do not over mix. Mix in the chocolate drops.
5. Spoon the batter into the into the greased or lined with muffin paper liners muffin tins, filling them evenly. Sprinkle the tops with some chocolate drops.
6. Bake the muffins at 220<U+1D52>C for 5 minutes. Reduce temperature to 190<U+1D52>C and bake for additional 12 - 15 minutes until a toothpick inserted in the center comes out clean. Allow muffins to cool for about 5 minutes. Take out of the tins and allow to cool completely.
Title: Indian Pudding
Ingredients:
- 5 1/2 golden brown sugar
- 1 yellow cornmeal
- 2/3 light molasses
- 2 ground ginger
- 1/2 ground cinnamon
- 1/2 unsalted butter
- 1/4 vanilla extract
- 1/2 vanilla ice cream
- frozen yogurt
Instructions:
1. Preheat oven to 325 degrees Fahrenheit.
2. Butter a 13x9x2-inch glass baking dish.
3. Combine first 6 ingredients in a heavy large saucepan.
4. Whisk over medium-high heat until mixture thickens but still can be poured, about 15 minutes.
5. Remove from heat; whisk in butter and vanilla extract.
6. Transfer pudding mixture to prepared baking dish.
7. Bake pudding until golden brown and center no longer moves when pan is shaken, about 1 hour 30 minutes.
8. Cool 10 minutes.
9. Scoop pudding into bowls; top with ice cream or frozen yogurt and serve.
Title: Mint Chocolate Milkshake
Ingredients:
- 1 dark chocolate
- 6 chocolate ice cream
- 3 chocolate
- 2
- 4
Instructions:
1. Mix all ingredient except the garnish in a blender.
2. pour into tall glasses.
3. serve with shaved chocolate and crushed peppermint candy on top.
Title: Shotts Fudgy Chocolate Layer Cake
Ingredients:
- 1 1/2 sugar
- 1 1/4 all-purpose flour
- 3/4 baking powder
- 2 1/2 baking soda
- 1 1/2 salt
- 1/8 buttermilk
- 1 eggs
- 3 pure vanilla extract
- 2 1/2 unsalted butter
- 6 bittersweet chocolate
- 1 heavy cream
- 1 1/4 light corn syrup
- 1 unsalted butter
- 2 sugar
- 5 water
- 1
Instructions:
1. MAKE THE CAKE: Preheat the oven to 325°. Line bottoms of three 8" round pans with rounds of parchment paper. Spray pans and paper with vegetable cooking spray.
2. In a large mixing bowl, whisk the sugar, flour, cocoa powder, baking powder, baking soda and salt.
3. In a small mixing bowl, whisk buttermilk, eggs and vanilla.
4. In another small bowl or glass measuring cup, melt the butter in the hot coffee.
5. Using an electric hand mixer, beat half of the buttermilk mixture into the dry ingredients at low speed. Beat in half of the coffee mixture, scrape down the bowl. Beat in the remaining buttermilk and coffee mixtures.
6. Pour the batter evenly into the pans and bake for 25 to 30 minutes, until the cakes are springy to the touch. Rotate pans halfway through baking. Let the cakes cool in pans for about 10 minutes, then turn out onto a rack to cool completely. Peel off the parchment.
7. MEANWHILE, MAKE THE FILLING AND FROSTING: Add chocolate to a large bowl. In a small saucepan, bring the cream and corn syrup to a boil. Immediately pour over chocolate and let stand in a warm place for 5 minutes.
8. Gently whisk the ganache until smooth. Whisk in butter until incorporated. Refrigerate, stirring frequently, until the ganache is thick enough to spread, about 30 minutes.
9. In a microwave-safe bowl or glass measuring cup, combine the sugar with the water and heat for 30 seconds; stir to dissolve.
10. Set a cake layer on a cake plate or cake cardboard and brush lightly with the sugar syrup. Spread about 3/4 cup of the frosting onto the cake in an even 1/4" layer. Repeat with remaining layers, while stacking. Spread the remaining frosting around the sides of the cake.
11. Let the cake stand at room temperature for an 1 hour or more before slicing.
Title: Norwegian Potato and Rye Pancake Flatbreads - Lefse
Ingredients:
- 500 sugar
- 100 salt
- 1
Instructions:
1. Put the mashed potatoes into a large bowl and add the flour, sugar and salt - mix well.
2. Add some water - bit by bit, kneading well so it makes a pliable dough.
3. Take little balls from the dough - the size of a small egg and roll them out thinly on a well floured surface.
4. Heat up a flat griddle, hotplate or skillet and cook the Lefse with a little fat until the dough bubbles.
5. Turn them over and cook the other side.
6. When the Lefse have been cooked - they should be smooth and soft.
7. Eat them as I have suggested in the Introduction!
8. For Vegetarian make sure the Fat is from a Vegetable product such as vegetable oil not from an animal product such as lard.
Title: Spiked Watermelon
Ingredients:
- 1 seedless watermelon
- 3 vodka
- citrus-infused vodka
Instructions:
1. Cut a hole in the top of the watermelon, wide and deep enough to insert a funnel.
2. Pour as much vodka through the funnel as can be absorbed (1/2 cup to 1 cup), remove the funnel and replace the watermelon plug, Let sit for 4 hours and again, pour is as much vodka as can be absorbed, Repeat the process until all the vodka has been absorbed, (eventually all the vodka WILL be absorbed).
3. Refrigerate and serve well chilled.
4. When it's time slice it up and enjoy.
5. NOTES: You can also use a food injector, this works well or you can cut a hole big enough to hold the neck of a fifth of vodka, allow it to sit 6-12 hours, 24 being better, serve with the bottle sticking out of the watermelon, You can experiment with liquors, I have heard rum works well too.
Title: Lemon and Yogurt cake ..Simple and best
Ingredients:
- 250 butter
- 2 lemon rind
- 1 caster sugar
- 3 eggs
- 1/2 coconut
- 1/4 lemon juice
- 2 self rising flour
- 2 1/2 plain yogurt
- 200 lemon
- 1 honey
- 1
Instructions:
1. Grease 20cm bab pan,cream butter, rind and sugar until light and fluffy.
2. Beat in egg yolks one at a time, stir in coconut, almonds, and juice.
3. Add sifted flour and yogurt in 2 batches.
4. Beat egg whites in a bowl until soft peak form, fold into cake mixture.
5. Pour into pan,Bake in moderate oven for 1 hour.
6. spoon hot syrupj over hot cake, cool.
7. HONEY SYRUP.
8. Remove rind from lemon.
9. Squeeze juice out of lemon (need 1/4 cup juice).
10. Combine rind with juice and honey and melt until honey is melted, do not boil.
Title: Vegan Pumpkin Walnut Cake - Thermomix Version
Ingredients:
- 100 vegan butter
- 200 Banana Vegan Butter
- 120 brown sugar
- 100 white sugar
- 1 egg
- 200 soymilk
- 250 vanilla extract
- 1 pumpkin puree
- 1/2 flour
- 1 baking soda
- 1 salt
- 1/2 cinnamon
- 1/4 ground ginger
- 50 nutmeg
- mace
- walnuts
Instructions:
1. Preheat oven to 350°F or 180°C Grease and flour a 9in square cake pan.
2. Mix butter and sugars 10 seconds/speed 4 - or until combined.
3. Add the egg replacer, soy milk, vanilla and pumpkin. Mix 10 seconds/speed 5. Scrape down. Mix 10 seconds/speed 5 again.
4. Add the flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Mix 10 seconds/speed 5. Scrape down. Mix 10 seconds/speed 5 again.
5. Add the walnuts and stir in by hand - the Tmix will pulverize them!
6. Spoon mixture into the prepared pan. Bake for 30-35 minutes, or until a cake tester comes out clean.
Title: Spiced Orange Compote
Ingredients:
- 5 oranges
- 1/3 brown sugar
- 3 whole allspice
- 3 cinnamon stick
- 4 mint sprig
- 1
Instructions:
1. Place oranges in a shallow glass bowl.
2. Mix orange juice, brown sugar, orange liqueur, allspice and cinnamon in a small saucepan.
3. Heat to just boiling; pour over orange slices.
4. Refrigerate, covered or overnight for flavors to blend. Garnish with mint.
Title: Pumpkin Fruitcake
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 pumpkin
- 2 flour
- 1 cream of tartar
- 1/2 baking soda
- 1
Instructions:
1. Cream butter and sugar, add eggs and beat well.
2. Then add cold mashed pumpkin, flour sifted with cream of tartar and baking soda.
3. Lastly mix in 1 lb dried mixed fruit. Turn into greased pan Bake in slow oven 1 1/2 hours.
4. Cheers, Doreen Doreen Randal, Wanganui.
5. New Zealand.
Title: Butter Scrumptious Cupcakes
Ingredients:
- 1 fat free sugar-free instant butterscotch pudding mix
- 1 eggs
- 2 skim milk
- 1 non-fat vanilla yogurt
- 1/2 walnuts
- 1/4 butter
- 1/4 brown sugar
- 1/4 milk
- 1 powdered sugar
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, combine cake mix, pudding mix, eggs, milk, and yogart. Mix with a electic mixer, slow at first, and then beat for 2 minutes or until combined. Add butterscotch chips, toffee chips, and walnuts, and stir.
3. Fill 2/3 full in muffin tin that is lined with paper cups, or spray with non-stick spray. Bake until tootch pick comes out clean (about 30 minutes). Remove from oven and let cool completely on wire rack.
4. For the frosting combine butter, brown sugar, and milk in a microwave safe bowl. Put in microwave for 1 minute. If butter is melted completely add the powdered sugar. If the butter is not, put back in microwave for another 30 seconds. Spread a tablespoon of the frosting over each cooled cupcake. Additional toffee or butterscotch chips can go ontop of frosting if desired.
Title: Rose Water Cookies
Ingredients:
- 1 butter
- 1 caster sugar
- 1 egg
- 1 flour
- 2 1/2 salt
- 1/2 baking powder
- 1 rose water
- 1 sugar
Instructions:
1. Mix all ingredients together until a firm dough forms.
2. Form a roll with the mixture and wrap in cling film.
3. Chill for at least an hour, then slice thinly.
4. Heat oven to 170 degrees Celsius.
5. Line a cookie sheet with nonstick parchment paper. Arrange cookies so that there is enough space for them to spread.
6. Sprinkle lightly with sugar and bake for about 10 minutes, or until they are just turning brown on the edges.
Title: Root Beer Float Cake
Ingredients:
- 1 1/4 all-purpose flour
- 3/4 sugar
- 1/3 butter
- 3/4 margarine
- 3/4 baking powder
- 1/2 salt
- 1/4 baking soda
- 1 egg
- 2
- 1
Instructions:
1. Heat oven to 350*. Grease bottom and side of 8 or 9 inch round pan with nonstick cooking spray; lightly flour.
2. Beat all ingredients except whipped topping in large bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Pour into prepared pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour 30 minutes.
4. Cut cake horizontally to make 2 layers. Spread about half of the whipped topping over bottom of vake. Add top of cake. top with remaining whipped topping. Store covered in refrigerator.
Title: Coconut Almond Cream Pie
Ingredients:
- 1 1/3 flaked coconut
- 1/2 flaked coconut
- 1 butter
- 3 sweetened condensed milk
- 1 water
- 4 vanilla pudding mix
- 1/2 cream cheese
- 1/2 heavy cream
- 1 powdered sugar
- 1
- 2
Instructions:
1. Heat oven to 325ºF. Coat 9-inch pie plate with no-stick cooking spray.
2. Combine 1 1/3 cups coconut, chopped almonds and butter. Reserve 2 tablespoons for garnish. Press remaining coconut mixture firmly in bottom and up sides of pie plate to form crust. Bake 20 minutes. Cool.
3. Combine sweetened condensed milk and egg yolks in heavy saucepan. Add water, almond extract and pudding mix; stir until well blended. Cook over medium heat until thickened, stirring constantly. Cool 15 minutes.
4. Whip cream cheese until light and fluffy. Add to cooled filling. Stir in remaining 1/2 cup coconut. Pour into prepared crust. Cover and chill thoroughly.
5. Whip heavy cream and powdered sugar to a stiff peak. Top pie with whipped cream just before serving. Garnish with reserved coconut mixture and fresh fruit.
Title: Twinkie Trifle Temptation
Ingredients:
- 15 instant vanilla pudding
- 1
- 6
- 1
Instructions:
1. Cut twinkies in half lengthwise.
2. Line bottom of a 9x13 pan with half of the twinkies (cream side up).
3. Cover with pudding.
4. Crush skor bars and sprinkle half (3 bars) over pudding.
5. Put rest of twinkies (cream side down) on top.
6. Cover with whipping cream.
7. Sprinkle remaining three bars on top.
8. Refrigerate until ready to use.
9. Enjoy!
Title: Jelly-Filled Pound Cake Cupcakes with Peanut Butter Frosting
Ingredients:
- 1 sour cream
- 1 eggs
- 3 butter
- 1/3 milk
- 1/4 butter
- 1 cream cheese
- 1 creamy peanut butter
- 4 powdered sugar
- 1/2 chocolate chips
- 1
Instructions:
1. MAKE THE CUPCAKES: Preheat oven to 325*F; line 24 muffin cups with paper or foil liners.
2. Combine the cake mix, sour cream, eggs, melted butter, and milk; beat with an electric mixer on low speed for 30 seconds.
3. Increase mixer speed to medium; beat 2 minutes more.
4. Divide batter evenly in the prepared tins; bake for 30 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
5. Cool for 10 minutes in the tins; invert onto wire racks, turn right-side up, and cool completely.
6. With a knife at a slight angle, starting about 1" from the edge, cut a 1" deep circle in the center of each cupcake top.
7. Use the knife to slip out the cake scraps; trim the pointed ends.
8. Spoon the jelly into a large zip-lock bag; snip 1 corner.
9. Pipe the jelly into each cupcake hole; replace cut out centers.
10. MAKE THE FROSTING: With an electric mixer on medium-high speed, beat together the butter, cream cheese, and peanut butter until smooth.
11. Reduce mixer speed to low; gradually blend in the powdered sugar, then enough milk until smooth and spreadable, 2-4 Tbsp.
12. Spread each cupcake with frosting; garnish as desired.
Title: Cool Fruit Delight
Ingredients:
- 1 graham cracker crumbs
- 1/4 sugar
- 1/4 butter
- 1 margarine
- 1 miniature marshmallow
- 1 sour cream
Instructions:
1. Combine graham cracker crumbs, sugar and melted butter until crumbly.
2. Press into the bottom of a 9 inch springform pan.
3. Combine marshmallows, fruit cocktail and sour cream and pour over graham cracker crust.
4. Chill until set.
Title: Gingerbread Cupcakes
Ingredients:
- 1 1/3 all-purpose flour
- 1 ginger
- 1 cinnamon
- 1/4 clove
- 1/8 salt
- 1/3 granulated sugar
- 6 butter
- 1/2 molasses
- 1 baking soda
- 2 eggs
- 1/2 boiling water
Instructions:
1. Preheat oven to 350*.Line muffin tins with paper liners.set aside.
2. In small bowl, whisk flour, ginger, cinnamon, cloves and salt.set aside.
3. In medium bowl, beat butter till light and fluffy.with mixer on high., gradually beat in sugar till light -- then beat in molasses, lower the mixer speed to medium, stir the baking soda into the boiling water, beat into the butter mixture, lower speed to low.
4. Sift the flour mixture, a third at a time, over the butter mixture and beat in just till blended.
5. Beat in the eggs, pour batter into the prepared pan, bake until the tops of cakes are firm and springy.about 20 minutes.
6. Cool in the muffin tins on wire racks.
Title: Family Ambrosia
Ingredients:
- 1 marshmallows
- 1 blueberries
- 300
Instructions:
1. Soak marshmallows overnight with the tin of fruit.
2. A couple of hours before serving, whip the cream.
3. Sweeten with 1 teaspoon icing sugar if desired.
4. Fold in with the marshmallows mixture.
Title: Coco Pasteries
Ingredients:
- 2/3 sugar
- 3/4 flaked coconut
- 1/2 skim milk
- 1 butter
- 1 flour
- 2 baking powder
- 1/2 shortening
- 1/2 salt
- 1 water
- 4 eggs
- 2
Instructions:
1. Sift together dry ingredients.
2. Cut in butter with shortening.
3. Add eggs onwe at a time.
4. Stif well.
5. Form into a dough.
6. Cut into 24 squares.
7. Sprinkle with coconut and bake at 350 for 20 minute.
Title: Grilled Banana Splits
Ingredients:
- 3 bananas
- 1 1/2 strawberries
- 1 1/2 fresh pineapple chunks
- 1 vanilla ice cream
- 1/2 maraschino cherry
Instructions:
1. Soak 8 bamboo skewers (at least 6 inches long) in warm water for 30-60 minutes then drain, this will keep the skewers from burning.
2. Alternatley thread fruit onto skewers leaving 1/4 inch spaces.
3. Over medium heat, place kabobs directly over heat.
4. Cover and grill about 5 minutes til fruit is warm and bananas are golden brown, turning so that they dont burn.
5. Remove from heat.
6. Place 1 scoop ice cream and 2 kabobs in each serving dish.
7. Drizzle with the topping of choice and garnish as desired.
8. Serve immediately.
Title: Orange Orange Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 1 all-purpose flour
- 2 1/4 baking powder
- 2 baking soda
- 1/4 salt
- 1/2 water
- 3/4 sugar
- 1/4 cornstarch
- 4 salt
- 1/2 water
- 2 butter
- 1 1/2 butter
- 1/4 confectioners' sugar
- 3/4 salt
- 1/4
- 2
- 6
- 4 1/2
- 1
- 4 -6
Instructions:
1. CAKE:.
2. Beat butter with sugar until fluffy. Add orange peel. Sift flour, baking powder, baking soda, and salt and add to butter mixture. Combine water and orange juice and add alternatively with dry ingredients, beating well. Gently fold in egg whites. Pour into two 8-inch round greased and floured cake pans.
3. Bake in preheated 375F oven about 30 minutes (or until cake tests done). Cool five minutes and remove from pans. When cool, spread Orange Filling between layers and frost top and sides with Orange Buttercream Frosting.
4. ORANGE FILLING:.
5. Combine sugar, cornstarch, orange rind and salt in heavy saucepan. Gradually blend in orange juice, water and beaten egg yolks. Cook over medium heat, stirring constantly until mixture thickens. Cook three minutes. Remove from heat and stir in butter. Cool before spreading between layers.
6. ORANGE BUTTERCREAM FROSTING:.
7. In small deep bowl, cream butter, confectioners sugar, orange rind, salt and orange juice to spreading consistency. Beat until smooth and creamy.
Title: Sunken Chocolate Cakes With Coffee Ice Cream
Ingredients:
- 8 unsalted butter
- 1/4 sugar
- 5 bittersweet chocolate
- 2 eggs
- 2 coffee ice cream
- 1
Instructions:
1. Preheat oven to 350°F Lightly butter 4 cups in a jumbo nonstick muffin pan, leaving the 2 center cups empty. Coat lightly with sugar, and set aside. Place butter and chocolate in a heat-proof bowl; set over a pan of simmering water. Stir occasionally, until melted and thoroughly combined. Remove from heat; set aside.
2. Combine the 4 egg yolks with 2 tablespoons sugar, and whisk until the mixture is pale yellow and thick. Stir in the melted chocolate-and-butter mixture.
3. Whisk egg whites until soft peaks form, add remaining 2 tablespoons sugar, and whisk until stiff and shiny but not dry. Fold into chocolate mixture. Divide batter among prepared muffin cups, and bake until set and slightly springy to the touch, about 25 minutes. Remove from oven, and transfer to a wire rack. Allow to cool for 15 minutes in pan; carefully run a knife around edges of cakes, and unmold. Serve each with a scoop of coffee ice cream.
Title: Greek Yogurt Frosting
Ingredients:
- 1 powdered sugar
- 1/2 vanilla extract
- 1
Instructions:
1. Whisk all ingredients until they blend and thicken slightly.
2. Chill at least 30 minutes.
3. Spread on cupcakes or cake.
4. Keep away from heat or sun, since it melts easily.
Title: Mama's Quicker Fudge Frosting (Paula Deen)
Ingredients:
- 1/2 butter
- 3 margarine
- 1/3 milk
- 1 powdered sugar
- 1 vanilla
- 1
Instructions:
1. In a saucepan, combine butter, cocoa, and milk; bring to a boil.
2. Add sugar and vanilla; beat well until smooth.
3. Note: If frosting becomes too stiff, add 1 drop of water at a time to desired consistency.
4. Frost cake and sprinkle on nuts, if desired.
Title: The Godmothers Fruit Loaf (No Eggs)
Ingredients:
- 2 sultanas
- 1 raw sugar
- 1 water
- 100 butter
- 1 lemon zest
- 1 vanilla essence
- 2 plain flour
- 1 baking soda
Instructions:
1. grease and line tin.
2. put sultanas, sugar, water and butter in a saucepan and bring to boil.
3. simmer uncovered for 5 minutes.
4. stir in lemon rind and vanilla.
5. mix in flour and baking soda.
6. mix well and bake 40 minutes 170-180 degrees.
7. leave until next day.
Title: Easy Apple Crisp
Ingredients:
- 1/2 light brown sugar
- 1/2 oatmeal
- 1/3 flour
- 1 cinnamon
- 1/2 butter
- 8 apples
Instructions:
1. Preheat oven to 350 degrees.
2. Combine brown sugar, oats, flour and cinnamon.
3. Cut in butter until crumbly.
4. Arrange 1/2 of the apple slices in a buttered 8 inch square baking dish.
5. Sprinkle apples with half of the sugar mixture.
6. Top with remaining apples, followed by the remaining sugar mixture.
7. Bake for 30-40 minutes or until apples are tender.
8. Serve warm.
Title: Carrot Muffins, Sugar Free, No Flour, Gluten Free, so Yummy
Ingredients:
- 250 cinnamon
- 1 five-spice seasoning
- 1 salt
- 3 baking soda
- 1 bananas
- 1/2 bananas
- 1 1/2 apples
- 1 apples
- 1 honey
- 1 eggs
- 5 eggs
- 1 extra virgin olive oil
- 400 carrots
- 2 lemon juice
- 1/2 raisins
- 1 cream cheese
- 1/2 stevia powder
- 2 vanilla essence
- 2 unsalted butter
- 100 pecan pieces
- walnut pieces
Instructions:
1. Preheat the oven to 160°C.
2. Line 24 medium sized muffing tins with paper liners or spray tins with non-stick cooking spray.
3. In a large bowl mix all the dry ingredients together, set aside.
4. Use a food processor with the blade attachment.
5. Brake the banana into pieces, chop the apple into chunks,chop the carrots into chunks, add the lemon juice the honey the oil;process till the carrots are finely chopped.
6. Add the 5 eggs, process briefly to incorporate everything.
7. Then add the dry mixture, only process till everything comes together,now add the raisins.
8. Divide the mixture into prepared muffin tins.
9. Bake at 160 C for about 20 - 30 minutes.
10. To make the frosting.
11. Soften the cream cheese and the butter for 20 seconds in the microwave,add the vanilla, stir together till smooth.
12. Spread on cooled muffins, sprinkle chopped nuts on top.
Title: Cadbury Creme Egg in Hole Toast (Toad in the Hole)
Ingredients:
- 1 egg
- 2 butter
- 1
Instructions:
1. Cut two 1-inch thick slices of pound cake.
2. Make a hole in the middle of each with a small shot glass or cuff.
3. Cut your creme egg in half, reserve.
4. Melt butter in the pan.
5. Fry slices of pound cake without egg on one side til golden.
6. Flip the slices and then pur your creme egg halves in the middle of each toast.
7. Finish frying til both sides are toasty and creme egg is starting to melt and get all gooey.
8. Enjoy with a large glass of milk.