lumicero/recipes-ing2inst huggingface dataset:
Title: Bittersweet Chocolate Blackout Cookies
Ingredients:
- 2 instant espresso
- 1/3 instant coffee powder
- 1 water
- 1/4 butter
- 1 egg
- 8 bittersweet chocolate
Instructions:
1. Adjust oven rack to middle position and preheat oven to 350 degrees.
2. Spray baking sheets with nonstick cooking spray.
3. In large bowl of electric mixer, combine espresso powder and water, stirring to dissolve.
4. To same bowl add half of cake mix along with butter and egg.
5. Mix on medium high speed 1 to 2 minutes or until smooth.
6. Stir in remaining cake mix and chocolate chunks.
7. Drop by teaspoonfuls, 2" apart on prepared baking sheets.
8. Bake 9-12 minutes or until edges are set at center when lightly touched.
9. Cool one minute on sheets.
10. Transfer to cooling racks using thin, flexible spatula.
Title: Butterscotch Fingers
Ingredients:
- 8 brown sugar
- 2 golden syrup
- 2 butter
- 1/4
- 3 -5
Instructions:
1. Remove crusts of the bread slices.
2. Sandwich slices of bread with the apricot jam.
3. Cut each sandwich into fingers.
4. Melt butter, sugar and syrup in a frying pan till the sugar is dissolved.
5. Cook fingers in this mixture, turning over, until golden brown on both sides.
6. Serve at once, topped with chopped nuts!
Title: Cold Cake
Ingredients:
- 250 butter
- 250 bananas
- 85
- 20
- 50
- 3
Instructions:
1. Take any appropriate pot one low flame and fill it 3/4 water drope the Condensed Milk cane in it and keep boiling 3 hours. (the water should be enough till 3 hours).
2. After that take the biscuits and break them roughly with hands to make them Crumbs (but try to keep theme in same size).
3. Melt the Butter and mix into biscuit Crumbs.
4. Make the jelly as per given instruction by manufacturer (on packet) and keep it in fridge.
5. Make the Bananas slices (Rings).
6. Take a transparent glass tray and spread the first layer with Banana rings, than Biscuits crumbs, than spread the Condensed Milk layer, than Fresh Cream layer, and keep the try in Fridge for half hour.
7. After chilled garnish with already chilled jelly and serve it after Chill.
Title: ground almond rosettes
Ingredients:
- 4 rice paper
- 4 icing sugar
- 2
Instructions:
1. preheat oven 230 degrees.
2. cut the rice paper into 12 small squares and lay on your baking tray like playing cards.
3. mix the almonds and icing sugar.
4. cut the glace cherries in half.
5. beat the egg whites stiff and add the almond/icing mix.
6. put into large star piping bag.
7. pipe one whirl onto each square of rice paper.
8. put cherry into centre of whirl.
9. into oven for 5 minutes until brown.
Title: Best Ever Five Flavored Southern Pound Cake
Ingredients:
- 1 butter
- 1/2 sugar
- 3 eggs
- 6 cake flour
- 3 baking powder
- 1/2 salt
- 1/4 milk
- 1 vanilla flavoring
- 1 sugar
- 1 water
- 1 vanilla flavoring
- 1
- 1/2
- 1
Instructions:
1. Cream butter and Crisco.
2. Add 3 cups sugar and cream again (10 minutes – minimum). Beat eggs until lemon color – add to mixture.
3. Sift together: flour, baking powder and salt.
4. Alternate milk and 1 tsp all flavorings w/sifted dry ingredients. Pour into a greased and floured 10” tube pan.
5. Bake 325° for 1 ½ hours or until cake tests done or depending on oven.
6. Dissolve glaze ingredients over low heat in a saucepan. Spoon glaze over cake in pan while hot. Let cool in pan. Keep well and it is better after 1st day.
7. NOTE: Put out the butter, Crisco and eggs the night before. The key is that everything is room temperature and you beat the butter, sugar and eggs at least the 10 minutes. After that you only beat enough to mix the dry ingredients.
Title: Double Coconut Cake With Fluffy Coconut Frosting
Ingredients:
- 1 cake flour
- 2 1/4 cake flour
- 2 1/4 baking powder
- 1/2 salt
- 1 2/3 sugar
- 1/3 butter
- 2 eggs
- 1 light coconut milk
- 1 vanilla
- 2/3 sweetened flaked coconut
- 4 eggs
- 1/2 cream of tartar
- 1 salt
- 1 sugar
- 4 hot water
- 1/2 vanilla
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Coat 2 (9 inch) round cake pans with cooking spray, dust with 1 tablespoon flour.
3. Combine 2 1/4 cups flour, baking powder,and salt, stirring with a whisk.
4. Place sugar and butter in a large bowl, beat with a mixer at medium speed until well blended (for about 5 minutes).
5. Add eggs, one at a time, beating well after each addition.
6. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture.
7. Stir in vanilla.
8. Pour batter into prepared pans.
9. Sharply tap the pans once on countertop to remove air bubbles.
10. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in the centre comes out clean.
11. Cool in pans 10 minutes on wire racks, and remove from pans.
12. Cool completely on wire racks.
13. Place 1 cake layer on a plate, spread with 1 cup fluffy coconut frosting.
14. Sprinkle with 1/3 cup coconut.
15. Top with remaining cake layer, spread remaining frosting over top and sides of cake.
16. Sprinkle with 1/3 cup coconut over top of cake.
17. Store cake loosely covered in refrigerator.
18. Fluffy coconut Frosting:
19. Place egg whites, cream of tartar, and salt in a large bowl, beat with a mixer at high speed until stiff peaks form.
20. Combine sugar and water in a saucepan, bring to a boil.
21. Cook, without stirring, until candy thermometer registers 238 degrees.
22. Pour hot sugar syrup in a thin steam over egg whites, beating at high speed.
23. Stir in extracts.
Title: Bikkies (Cookies) from Heaven
Ingredients:
- 500 butter
- 215 caster sugar
- 395 sweetened condensed milk
- 750 self raising flour
- 170 craisins
- 200 white chocolate
Instructions:
1. Preheat oven to 180°C.
2. Line 3 baking trays with non-stick baking paper.
3. Beat the butter and sugar in a stand mixer till pale and creamy.
4. Add the condensed milk and flour to the butter mix, stirring to combine.
5. Stir in the the craisins and chocolate.
6. Divide the dough into 2 equal portions, wrap and refrigerate second portion while working with first and remove second portion when you put cookies/bikkies into oven.
7. Roll tablespoons of 1st portion into balls and divide among the prepared trays, allowing room for spreading.
8. Use the palm of your hand to flatten slightly (or you could press with a fork).
9. Bake in oven,swapping trays halfway through cooking for 8 to 10 minutes or until golden (swapping shouldn't be necessary in a fan forced oven).
10. Set aside on trays for 3 minutes to cool before transferring to a wire rack to cool completely.
11. Repeat with remaining dough portion.
Title: Simple Chocolate Cupcakes
Ingredients:
- 1 1/3 flour
- 1/4 baking soda
- 2 baking powder
- 3/4 salt
- 1 butter
- 3 sugar
- 1 1/2 eggs
- 2 vanilla
- 1 milk
- 3/4
Instructions:
1. Heat oven to 350°F.
2. Put cupcake liner in muffin tin OR grease very well muffin tin.
3. sift flour, baking powder, baking soda, cocoa and salt.
4. The in another bowl beat together the butter and sugar and then add the eggs beating very well then mix in the vanilla.
5. Add the flour mixture alternately with the milk to the sugar and be sure to beat well each time!.
6. Spoon batter into the muffin cups 2/3 full.
7. Bake for 15 to 17 minutes oven, or until a toothpick inserted into the cake comes out clean.
8. It really depends on how full you fill the muffin tin to decide on the yield. If you want really domed cupcakes fill them almost full.
Title: Crockpot Tapioca Pudding
Ingredients:
- 1/2 milk
- 1 1/2 sugar
- 1 pearl tapioca
- 4 eggs
- 1 vanilla
- cinnamon
- nutmeg
Instructions:
1. Combine the milk, sugar, and tapioca pearls in crockpot (4 quart size or larger). Stir thoroughly, cover and cook on high for approximately 3.5 hours, or until the tapioca is soft but the mixture is still runny.
2. Mix the eggs with the vanilla in a separate bowl. In order to avoid having scrambled eggs in your pudding by adding the eggs directly into the hot pudding mixture, “temper” the eggs by gradually whisking a total of 2 cups of the hot milk and tapioca mixture into the bowl containing the eggs. This brings the eggs up to temperate slowly. Once the eggs have been tempered in this fashion, pour them into the slow cooker and whisk the whole mixture thoroughly.
3. Cover and cook on high for another 45 minutes, or until the tapioca is pudding-like in consistency. Turn off slow cooker and let it sit for 1 hour to cool. Spoon into dishes and chill thoroughly in the refrigerator before serving. I love serving it while it’s still warm during the wintertime. Sprinkle a little cinnamon and/or nutmeg on top, if desired. Enjoy!
Title: Banana Pudding Dessert
Ingredients:
- 1 vanilla instant pudding mix
- 1 1/4 cold water
- 1 sweetened condensed milk
- 2 firm bananas
- 24 -32
- 3
Instructions:
1. In a large bowl, combine pudding mix, water and milk; beat on low speed for 2 minutes.
2. Chill for 5 minutes.
3. Fold in the whipped topping.
4. In individual dessert dishes, layer wafers, pudding, bananas and more pudding.
5. Top each with a wafer.
6. Chill until serving.
Title: Gluten-Free Potato Chip Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 1/2 potato starch
- 1/4 buckwheat flour
- 1/4 baking soda
- 1/2
- 3/4
Instructions:
1. Cream butter and both sugas together well.
2. Beat in egg and vanilla.
3. Add remaining ingredients and mix well.
4. Roll into one inch balls and blace on ungreased baking sheets.
5. Leave as is or flatted with the bottom of a glass dipped in sugar.
6. Bake in a preheated 350* oven or 10 to 12 minutes.
7. Enjoy!
Title: Food Network Magazine Lemon Curd
Ingredients:
- 1 sugar
- 1 lemon zest
- 1/2 lemon juice
- 1 salt
- 3 eggs
- 3 unsalted butter
- 4
Instructions:
1. Whisk the lemon zest, lemon juice, sugar, salt in to a medium saucepan. Whisk the whole eggs and egg yolks in a small bowl, then whisk into lemon mixture.
2. Cook the mixture over medium heat. Don't stop whisking (or you while make eggs). Whisk until it's like a pudding. 6-8 minutes. Remove from heat and whisk in the butter a few pieces at a time.
3. Strain the mixture through a fine-mesh sieve in to a small bowl. Push it through with a rubber spatula. (TASTE TEST) Press plastic wrap directly on surface preventing skin from forming. Chill at least 2 1/2 hours and up to 5 days.
Title: Low Fat Oatmeal Spice Cookies
Ingredients:
- 1 all-purpose flour
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1 baking soda
- 1/2 salt
- 3/4 raisins
- 2 rolled oats
- 3/4 brown sugar
- 1/2 white sugar
- 1 egg
- 3/4 butter
- 1 vanilla extract
Instructions:
1. Mix together flour, ground cinnamon, ground nutmeg, baking soda, and salt. Set aside.
2. Layer ingredients in the following order into a 1 quart, wide mouth canning jar: Flour mixture, raisins, rolled oats, brown sugar, and white sugar. It will be a tight fit, make sure you firmly pack down each layer before adding the next layer.
3. Attach a tag with the following instructions:
4. Oatmeal Raisin Spice Cookies:
5. Preheat oven to 350°F (175°C). Line cookie sheets with parchment paper.
6. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly mix.
7. Mix in 3/4 cup butter or margarine, softened. Stir in one slightly beaten egg and 1 teaspoon of vanilla. Mix until completely blended. Shape into balls. Place on a parchment lined cookie sheets 2 inches apart.
8. Bake for 11 to 13 minutes in preheated oven, or until edges are lightly browned.
Title: Toasted Pound Cake With Cashew Caramel Sauce
Ingredients:
- 50 milk
- 2/3 cashew halves
- 1/2
- 1
Instructions:
1. Toast pound cake in toaster oven or conventional oven.
2. Place caramels and milk in large microwavable bowl.
3. Microwave on HIGH 3 - 3 1/2 minutes (or until caramels are completely melted and mixture is well blended), stirring after each minute.
4. Stir cashews into caramel.
5. Stir well before spooning 2 tablespoons over toasted pound cake.
6. Eat quickly so noone else can get to it!
Title: Fudge Cake (Johnny Cash's Mother's Recipe)
Ingredients:
- 1 margarine
- 1/2 water
- 4 shortening
- 2 flour
- 2 sugar
- 2 eggs
- 1 baking soda
- 1 cinnamon
- 1/2 buttermilk
- 1 vanilla
Instructions:
1. Bring to a boil the margarine, water, shortening and cocoa; set aside to cool.
2. In another bowl, combine flour and sugar.
3. When chocolate mixture has cooled, add the eggs, baking soda, cinnamon, buttermilk and vanilla.
4. Bake in greased and floured pan in 350 degree oven until done.***I have no idea how long that might be.
Title: Lazy Gourmet's Black Bottom Cupcakes
Ingredients:
- 1/4 sugar
- 1 baking soda
- 1 flour
- 1 1/2 water
- 1 vinegar
- 1/3 vanilla
- 2 cream cheese
- 1 egg
- 1/2 sugar
- 1 chocolate chips
- 1/4
- 1
Instructions:
1. Preheat oven to 350.
2. Combine cocoa, sugar, baking soda and flour in a bowl. Mix well; set aside.
3. In a large measuring cup, mix together the water, oil, vinegar and vanilla and blend into the flour mixture.
4. Line cupcakes with paper liners and fill each two thirds full.
5. Blend cream cheese, sugar and egg together then drop by spoonfulls onto chocolake cupcake bases. Sprinkle each cupcake with the chocolate chips.
6. Bake in a 350 oven for 20 minutes or until cooked.
Title: Newmans Very Own Lemon Blueberry Cake With Lemon Sauce
Ingredients:
- 3/4 shortening
- 3/4 sugar
- 2 eggs
- 1/4 flour
- 2 baking powder
- 2 salt
- 1 1/4 milk
- 1/4 blueberries
- 1/2 water
- 2 butter
- 1/2 fresh blueberries
- 1 1/2 mint sprig
- 1 1/2
Instructions:
1. For the Cake: Preheat the oven to 350ºF and grease a 9 X 9" baking pan.
2. In a large bowl, beat together the shortening and sugar on medium-high speed of an electric mixer until light and fluffy Add the eggs, one at a time, beating well after each addition.
3. Stir in the lemon extract and the lemonade.
4. In a separate bowl, stir together the flour, baking powder, and salt and add to the shortening egg mixture, alternating with the milk.
5. Beat well after each addition- the batter should be smooth.
6. Sprinkle the blueberries in the bottom of the prepared baking pan.
7. Reserve 1/2 cup of the cake batter for the sauce and pour the remaining batter over the blueberries.
8. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
9. For the Lemon Sauce: Place the reserved 1/2 cup of batter in a medium saucepan.
10. Mix the warm water with the lemonade and stir into the batter, combining well.
11. Over medium heat, cook and stir until the sauce is thick and bubbling.
12. Remove from the heat and stir in the butter.
13. Cut the cake into serving pieces and place each piece on an individual plate, then pour the sauce over it.
14. Garnish with blueberries and a mint sprig.
15. Serve hot or cold.
Title: Whipped Cream Banana-Nut Coconut Cake
Ingredients:
- 1 1/2 lemon juice
- 1 butter
- 1 sugar
- 2 1/4 eggs
- 4 vanilla
- 2 1/2 dark rum
- 1 banana
- 1 all-purpose flour
- 3 1/2 salt
- 1/2 cinnamon
- 1/2 baking powder
- 1 baking soda
- 1/2 walnuts
- 1
- 1 1/2
- 1
Instructions:
1. Set oven to 350°.
2. Set oven rack to second-lowest position.
3. Spray a 10-inch angel food cake pan with non-stick cooking spray.
4. In a small bowl stir the whipping cream with lemon juice, and let stand until cream curdles.
5. In a large mixing bowl cream butter with sugar for about 5 minutes until light and fluffy.
6. Add in eggs one at a time, mixing well after each addition.
7. Add in vanilla, rum and banana puree; mix until well combined.
8. Mix in the cream and the dry ingredients gently using a wooden spoon (do not beat with electric mixer).
9. Mix in chopped nuts.
10. Spoon batter into prepared baking pan.
11. Sprinkle top with coconut (do not mix in).
12. Bake for about 70-80 minutes, or until cake tests done.
13. Cool 10 minutes, then invert onto a serving platter.
14. Drizzle with melted chocolate.
Title: Silken Lemon Creme Brulee
Ingredients:
- 1 firm silken tofu
- 1/2 white sugar
- 1/3 white sugar
- 1 lemon, zest of
- 1 white sugar
- 1
- 1/2
Instructions:
1. Combine the tofu, cream cheese, sugar and lemon zest in the bowl of a food processor. Process until creamy and perfectly smooth, then add the lemon juice and pulse to combine, scraping the bowl down several times.
2. Divide the mixture among six wide, shallow heat-proof dishes or bowls. Smooth the tops as flat as possible and chill for at least two hours.
3. To caramelize, use a brulee torch or preheat broiler until blazing hot. Sprinkle a thin layer of sugar evenly over the surface of the custard. Set the dishes on an upside-down baking dish so the surface are no more than one inch away from the heat. Watch carefully as the sugar melts and then caramelizes; it goes fast once it starts. If you're using a torch, move the torch back and forth until the sugar melts and browns. Let stand a moment, then serve.
4. Cook time does not include chill time.
Title: Chocolate Mousse - Sugar Free
Ingredients:
- 3 sugar-free instant chocolate pudding mix
- 1 1/2 2% low-fat milk
- 2 Cool Whip Lite
Instructions:
1. Beat the chocolate pudding mix into the cold milk for 1 minute.
2. Fold in the Cool Whip.
Title: Butterscotch Buttons
Ingredients:
- 125 butter
- 1 vanilla essence
- 1/2 brown sugar
- 1 golden syrup
- 1 1/4 self raising flour
Instructions:
1. Preheat the oven to 150 Celsius.
2. Beat Butter,Essence, Sugar and Golden Syrup in a small bowl with an electric mixer until light and fluffy. Then sift in Flour and mix till dough comes together. Roll into teaspoon size balls and place about 5cm apart on lined baking tray.
3. Flatten with fork slightly.
4. Bake for about 20 minutes.
5. Cool on wire rack.
6. Eat and Enjoy!
Title: Lemon Shortbread Cookies
Ingredients:
- 1 butter
- 3/4 light brown sugar
- 2 fresh lemon juice
- 2 lemon, zest of
- flour
Instructions:
1. Preheat oven to 325 degrees.
2. In a large bowl, cream butter and sugar with electric mixer.
3. Scrape sides of the bowl.
4. Add lemon juice, zest and flour and mix thoroughly on low speed.
5. Shape level tablespoons of dough into logs on ungreased cookie sheet.
6. Bake 15-20 minutes until cookie spreads and is very light brown in color.
7. Cookies may be dipped in soft lemon frosting or melted chocolate on one end.
8. Chill to set chocolate or frosting.
Title: Pineapple Cream Cheese Cake
Ingredients:
- 1 margarine
- 2 flour
- 2 sugar
- 8 cream cheese
- 3/4 sugar
- 8 Cool Whip
- 16 pineapple
Instructions:
1. mix crust ingredients and bake at 350 for 15 to 20 minutes and cool.
2. cream the cream cheese and sugar and then fold in the cool whip.
3. layer over cooled crust. top with large and of COLD drained can of crushed pineapple.
Title: Flan
Ingredients:
- 8 milk
- 1 evaporated milk
- 1 eggs
- 5 cream cheese
- 0.5 sugar
- 1 vanilla extract
- 1 cornstarch
- 1
Instructions:
1. In small pot mix 1/2 cup sugar and enough water to moisten the sugar.
2. Cook sugar water at low heat until caramelized.
3. Swirl around pot until all the sides are covered.
4. Mix the rest of the ingredients well and pour in it pot with the caramelized sugar, after the sugar has cooled and hardened.
5. Cover pot with foil tightly.
6. Place pot with ingredients in larger pot and fill larger pot with water 2 inches from the top of the smaller pot.
7. Cook at 350 for about 90 minutes.
Title: Chocolate Romance Truffle Torte
Ingredients:
- 2 sugar
- 4 water
- 2 vanilla
- 1 dark rum
- 2 eggs
- 4 sugar
- 1/3 salt
- 1 unsalted butter
- 1 very strong coffee
- 1/4 bittersweet chocolate
- 9 sugar
- 3/4 brandy
- 6
- 2
- 3/4
Instructions:
1. MAKE SHELL:
2. Sprinkle 1 tablespoon sugar on the bottom and sides of a well greased 8-inch loose bottomed flan pan or pie plate.
3. Melt chocolate with water, vanilla and rum over hot water.
4. Beat egg yolks until light add 1/3 cup sugar, 1 tablespoon at a time, beating well after each addition until yolks are thick and lemon coloured.
5. Blend in melted chocolate mixture.
6. Beat egg whites with salt until stiff, shiny peaks form.
7. Fold in chocolate mixture.
8. Pour into prepared pie plate and bake for 25 minutes at 350°F until mixture is puffed and firm to the touch (do not overbake).
9. Chill one hour.
10. The mixture will fall and form a shell for the filling.
11. MAKE FILLING:
12. Bring butter and coffee to a boil.
13. Process the chocolate, sugar and salt in the food processor until very fine.
14. Pour the hot butter mixture through the feed tube with the motor running.
15. Add the egg yolks and brandy and process until thick and smooth.
16. Cool to room temperature.
17. Refrigerate 1/2 cup of the mixture until it is thick enough to pipe through a pastry tube Spread half the room temperature chocolate mixture on the cooled shell.
18. Fold the whipped cream into the remaining chocolate mixture and spread over the first layer.
19. Spoon the chilled chocolate mixture into a pastry bag and with a star tip, pipe a decorative edge just inside the edge of the shell.
20. Refrigerate, uncovered until the filling is set, then cover and refrigerate for 4 hours or up to 2 days.
21. May be frozen.
Title: Black Walnut Fudge Pie
Ingredients:
- 3 eggs
- 1 sugar
- 1 dark corn syrup
- 1/2 butter
- 2 vanilla
- 1 black walnuts
- 2
- 10
Instructions:
1. Beat eggs slightly; add sugar, syrup, cocoa, melted butter and vanilla. Whisk until thoroughly mixed. Measure black walnuts into unbaked pie shell; cover with chocolate mixture.
2. Bake one hour at 350°F Cool to room temperature.
3. Serve with whipped cream or ice cream.
Title: Best Ever Rice Custard Pudding
Ingredients:
- 1 cooked rice
- 2 eggs
- 2 salt
- 1/8 sugar
- 4 nutmeg
- 1 vanilla essence
- 1 raisins
- 3/4
Instructions:
1. Beat eggs and salt a little, add sugar then milk with splash of vanilla essence (optional). Put rice or sago in a buttered dish, pour over the egg mixture and sprinkle with a pinch of nutmeg (optional). Set in a dish of water and bake slowly in the oven at 160 c (325F) until custard sets.
2. Extra Info: The milk in New Zealand is not watered down, still has cream in it, making it a creamy rice pudding. If not in NZ or Australia, then you can use Half and Half. I also add sultanas (raisins) to this recipe on occasion, which I cook to plump, with the rice beforehand. Sometimes I dot the top of the rice pudding with knobs of butter in order to get a brown skin.
Title: Pumpkin Rum Baba (Baba Au Rhum) (Thanksgiving Cake)
Ingredients:
- 1 butter
- 3 flour
- 6 canned pumpkin
- 1/3 eggs
- 1 butter
- 1 milk
- 6 pumpkin pie spice
- 1/2 sugar
- 1/2 cinnamon
- 1/4 rum
Instructions:
1. Preheat oven to 325°F.
2. Generously grease a bundt pan and dust with flour, knocking out excess.
3. In a large mixing bowl, at low speed, beat pumpkin with eggs, butter, milk and spice until well blended; gradually add cake mix.
4. Gradually increase mixer speed to medium and mix for 3 minutes, occasionally scraping sides, continuing to mix until batter is smooth.
5. Pour batter into prepared pan; bake until golden (1 hour).
6. Cool in pan for 10 minutes, then on rack for 20 minutes.
7. In a saucepan, combine sugar and orange juice.
8. Heat until sugar dissolves, stirring constantly, and mixture boils.
9. Stir in rum and cinnamon, and remove from heat.
10. Baste cake with sauce.
Title: Mint-Topped Chocolate Cookies
Ingredients:
- 1 shortening
- 1/2 eggs
- 2 water
- 1 confectioners' sugar
- 40
Instructions:
1. In a large bowl combine cake mix, shortening, eggs and water. Shape into 1" balls and roll in confectioners sugar.
2. Place 2" apart on ungreased baking sheets. Bake at 350 for 8-10 minute Place a mint on top of each cookie and cool on wire rack.
Title: Lemon tartlets
Ingredients:
- 170 sugar
- 115 unsalted butter
- 2 lemons, juice and rind of
- 3 eggs
- icing sugar
Instructions:
1. Use ready made short pastry for this recipe.
2. Place sugar,butter,rind and strained lemon juice into a saucepan cook slowly until sugar and butter is melted.
3. Add the beaten eggs and cook until mixture is thick.
4. Keep covered in fridge or put into clean jars with tight fitting lid.
5. -------Pastry------.
6. Cut out tartlets slightly larger than your tartlet tin.
7. Bake blind for approx.
8. 10 minutes at 175C degrees.
9. Fill with lemon curd and return to the oven for another 10 minutes.
10. Serve dusted with icing sugar.