lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter Cup Cookies
Ingredients:
- 1/2 oleo
- 1/2 creamy peanut butter
- 1/2 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 vanilla
- 1 3/4 flour
- 1 baking soda
- 1/2 salt
- 1
Instructions:
1. Cream together oleo, peanut butter and sugars.
2. Add the egg and vanilla and mix well.
3. Add the flour, soda and salt; cream well.
4. Shape the dough into meat-ball size balls.
5. Roll in some granulated sugar.
6. Place on insulated cookie sheets.
7. Bake at 350° for 10 minutes.
8. Remove from oven, top each cookie with peanut butter cup, pressing the peanut butter cup into the cookie.
9. Cookies will crack; bake 2 minutes more.
10. I put these in the fridge so chocolate can harden, then put into cookie can or zip-lock bags.
Title: Eggnog Cookies
Ingredients:
- 2 flour
- 1 sugar
- 3/4 baking powder
- 1/4 salt
- 1/2 nutmeg
- 2/3 unsalted butter
- 1 egg
- 1/4 nutmeg
- 1/2 powdered sugar
- 3
- 1/2
- 2
Instructions:
1. Mix together dry ingredients.
2. Cut in butter until the pieces are the size of peas.
3. Make a well in the center.
4. In a small bowl, beat together the egg and eggnog until well mixed.
5. Pour the eggnog mixture into the well and stir until moistened.
6. Cover the dough and chill for at least three hours.
7. Preheat the oven to 375 degrees.
8. Line a cookie sheet with foil and lightly grease.
9. Roll out the dough on a well floured surface to quarter-inch thickness.
10. Using cookie cutters in two sizes, cut out cookies.
11. Cut out cookies with the large cutter first, and then cut out centers with the smaller cutter.
12. Reroll the dough and continue to cut.
13. Place the cookies on the foil-lined cookie sheet about one inch apart from each other.
14. Sprinkle the crushed candies into the center of the cookies.
15. Bake for 8-10 minutes, or until the edges are firm and lightly golden brown.
16. Cool the cookies on the sheets for five minutes.
17. Transfer the foil with the cookies attached to a baking rack.
18. Once the cookies are cooled, carefully remove the foil from the bottoms of the cookies.
19. Spread the tops with eggnog glaze and sprinkle with additional crushed candy and/or nutmeg if desired.
20. ----EggnogGlaze-----.
21. Mix powdered sugar, rum extract and eggnog.
Title: 1880 Chocolate Spice Cake (With Icing)
Ingredients:
- 1 sugar
- 1/2 butter
- 1 egg
- 1 1/2 flour
- 1/2 salt
- 1 cinnamon
- 1 1/2 clove
- 1 nutmeg
- 1 buttermilk
- 1 baking soda
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350°F
2. Dissolve baking soda in the buttermilk and set aside.
3. Cream sugar, butter, and buttermilk together.
4. Sift dry ingredients together.
5. Add alternately with buttermilk, beating well after each addition.
6. Pour into greased and floured 9x13" pan.
7. Bake 25-30 minutes. Spread icing over hot cake.
8. For icing; Mix 5 T. butter, 7 T. brown sugar, 5 T. cream, and 1/2 cup cocoa together.
9. Spread over hot cake and return to oven and broil until icing bubbles and is light brown on cake.
Title: Sukkot Lemon Pound Cake
Ingredients:
- 2 -3 sugar
- 1/2 eggs
- 1 lemon juice
- 1 2/3 lemon zest
- 5 flour
- 1 1/2 baking powder
- 3 salt
- 2 powdered sugar
- 1 lemon zest
- 1/2
- 1/4
- 1
Instructions:
1. Preheat Oven to 325*F.
2. (Prepare Pan).
3. Brush bottom and sides of 9- by 5-inch loaf pan with melted margarine, dust with almonds and set aside.
4. (Cake).
5. Beat 1 cup margarine until soft and fluffy in bowl of electric mixer.
6. Gradually add sugar and beat until light and creamy.
7. Add eggs, 1 at a time, beating well after each addition.
8. Beat in lemon juice and zest.
9. Sift together flour, baking powder and salt and gradually stir into margarine mixture. Blend well.
10. Pour batter into prepared pan and bake at 325 degrees until golden brown and toothpick inserted in center comes out clean, about 1 hour 10 minutes.
11. Cool on wire rack.
12. Slide knife around sides to loosen. Tip cake out of pan, set upright on rack and cool completely.
13. Just before serving, sprinkle with powdered sugar and grated lemon zest.
Title: Pineapple Cake
Ingredients:
- 1 eggs
- 4 mandarin oranges
- 3/4 Cool Whip
- 1 crushed pineapple
- 1 instant vanilla pudding
- 1
Instructions:
1. Mix cake mix, eggs, oil and oranges (with juice) on medium speed for 2 minutes.
2. Pour into greased 9 x 12 pan.
3. Bake at 325 degrees for 30-35 minutes, then let cool.
4. Whip together Cool Whip, pudding and pineapple.
5. Spread on top and refrigerate.
Title: Fresh Figs Baked
Ingredients:
- 6 figs
- 3 gorgonzola
- 2
Instructions:
1. Preheat oven while fixing figs.
2. Cut stems and a small portion of top off figs.
3. Score tops crosswise.
4. Place figs in shallow glass dish small enough to keep them close together.
5. Fill each with a half teaspoon of the Gorgonzola cheese.
6. Poor ruby port into dish.
7. Bake 350 degrees for 15 minutes, or until cheese melts.
Title: Chocolate-Oatmeal Parfaits
Ingredients:
- 2 nonfat milk
- 2/3 sugar
- 1/3 cornstarch
- 3 salt
- 1/8 egg
- 1 vanilla extract
- 4 granola cereal
- 1 honey
- 1 1/2 light butter
- 1/4 light margarine
- 2 vanilla extract
- 1/2 oats
- 1 1/2 whole wheat flour
- 1/2 salt
- 1/3
- 1/4
- 3
Instructions:
1. PUDDING:
2. Whisk together first 5 ingredients in a medium-size heavy saucepan over medium-high heat, and cook, whisking constantly, 5 minutes or until mixture is hot.
3. Gradually whisk 1/3 cup hot milk mixture into egg in a small bowl.
4. Whisk egg mixture into remaining hot milk mixture.
5. Cook, whisking constantly, 3 minutes or until mixture thickens.
6. Remove from heat; add chopped chocolate, stirring until chocolate melts and mixture is smooth.
7. Stir in vanilla.
8. Pour mixture into a glass bowl.
9. Place heavy-duty plastic wrap directly on warm mixture (to keep a film from forming), and chill 2 hours or until completely cool.
10. PREPARE GRANOLA: While pudding is chilling.
11. Stir together honey and next 2 ingredients in a small bowl.
12. Stir together oats, flour, sliced almonds, and salt in a large bowl.
13. Add honey mixture to oatmeal mixture, stirring until combined.
14. Spread oat mixture onto a lightly greased baking sheet.
15. Bake at 350°F for 20 minutes, stirring often.
16. ASSEMBLY:
17. Layer 1 1/2 tablespoons Quick Oatmeal Granola, 3 tablespoons chocolate mixture, and 1/4 cup whipped topping into each of 6 (1 1/2-cup) parfait glasses.
18. Repeat layers once; sprinkle each parfait with 1 tablespoons granola.
Title: Creamy Caramel Icing
Ingredients:
- 1/4 butter
- 4 1/2 sugar
- 2 confectioners' sugar
- 2
Instructions:
1. Scald cream.
2. Beat cream together with butter and set aside.
3. Caramelize sugar and add cream mixture stir until lumps are dissolved.
4. Gradually stir in confectioner's sugar.
5. Beat until creamy.
6. Ice cake.
Title: Strawberry Ladies
Ingredients:
- 12 ladyfingers
- 1 fresh strawberries
- 2 honey
- 2 lemon juice
- 1 creme de cassis
- 2 Cool Whip
- 4 mint sprigs
Instructions:
1. Save 2 strawberries for garnish. Wash and remove green tops from remaining strawberries.
2. Mash strawberries and combine well with honey and lemon juice. Add raspberry liqueur or creme de cassis and mix well.
3. Fold strawberry mixture into Cool Whip.
4. Stand 3 ladyfingers in each of 4 dessert glasses. Pile on strawberry cream.
5. Cut remaining 2 strawberries in half. Garnish each dish with a strawberry half and a mint sprig. Chill before serving.
Title: Hibiscus Nectar Cake
Ingredients:
- 1/2 butter
- 1/2 margarine
- 2 shortening
- 5 sugar
- 1 1/4 eggs
- 1 vanilla extract
- 1 buttermilk
- 1/4 sour cream
- 2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 2 flaked coconut
- 1 pecans
- 1/2 maraschino cherry
- 1/2 butter
- 1 margarine
- 1 cream cheese
- 1/2 vanilla extract
- 1 powdered sugar
- 1 pecans
- 1/2 maraschino cherry
Instructions:
1. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
2. Add egg yolks, 1 at a time, beating until blended after each addition. Add extracts; beat just until blended. Set mixture aside.
3. Combine buttermilk and sour cream, stirring until blended. Combine flour, baking soda, and salt, and add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed with an electric mixer until blended after each addition.
4. Beat egg whites until stiff peaks form; fold into batter. Fold in coconut, pecans, and cherries. Pour batter into 3 greased and floured 9-inch round cakepans.
5. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
6. Spread Cherry-Nut Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator.
7. Frosting:
8. Beat butter and cream cheese in a mixing bowl at medium speed with an electric mixer until creamy; mix in vanilla and coconut extracts. Gradually add powdered sugar, beating well.
9. Fold in chopped pecans and maraschino cherries.
Title: Chocolate Dipped Coconut Macaroons
Ingredients:
- 12 sweetened condensed milk
- 1 vanilla
- 2 salt
- 1/8 sweetened coconut
- 5 shortening
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Mix sweetened condensed milk, egg white, vanilla and salt until combined. Stir in the coconut until well blended.
3. Drop the dough about 2 inches apart onto coated cookie sheet. Form the cookies moistening your hands with water as necessary to prevent sticking.
4. Bake 22 - 25 minutes until lightly golden on top.
5. Cool the cookies on the baking sheets until slightly set, about 5 minutes; remove to a wire rack with a metal spatula.
6. Cool cookies to room temperature 40 minutes.
7. Combine ingredients for chocolate dipping sauce. Heat in microwave in medium temperature, remove and stir until chocolate is smooth.
8. Dip each macaroon 1/2 inch into chocolate sauce. Place on cookie sheet with wax paper.
9. Refrigerate the macaroons until the chocolate sets about one hour before serving.
Title: Banana-Cranberry Blossoms
Ingredients:
- 3/4 dried cranberries
- 1 dried cranberries
- 1 butter
- 1 1/2 light brown sugar
- 1/2 vanilla extract
- 1/2 baking soda
- 2 ground cinnamon
- 2 eggs
- 2 1/2 bananas
- 1/2 all-purpose flour
- 1/2 walnuts
- 1/4 butter
- 1 1/2 confectioners' sugar
- 1 1/2 - 2 milk
Instructions:
1. Place 3/4 cup cranberries in small bowl; fill with hot water to cover.
2. Let stand 10 minutes to soften; drain and reserve.
3. Heat oven to 350°F
4. You’ll need a baking sheet(s) lightly coated with nonstick spray.
5. Beat butter, sugar, vanilla, baking soda and cinnamon in a large bowl with mixer on medium speed 3 minutes or until fluffy.
6. Beat in eggs and bananas until well blended and bananas are mashed.
7. On low speed, gradually beat in flour until just blended.
8. Stir in reserved cranberries, chocolate chips and nuts.
9. Drop level tablespoons of dough 2 inches apart onto greased baking sheet(s).
10. Bake 13 to 15 minutes, until golden brown.
11. Remove to rack to cool completely.
12. Frosting: Beat ingredients in a medium bowl with mixer on medium-low speed until smooth.
13. Spread about 1 1/2 teaspoons frosting on each cookie.
14. Decorate tops of cookies with dried cranberries to resemble flowers. Refrigerate cookies to set frosting.
15. Storage Tip: Store airtight in refrigerator with wax paper between layers up to 1 week.
Title: Apple Cider Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 3 sugar
- 6 eggs
- 3 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1 1/4 apple pie spice
- 1 apple cider
- 1 vanilla
Instructions:
1. Cream butter and shortening; gradually add sugar, beating until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Combine next 4 ingredients; add to creamed mixture alternately with apple cider, beginning and ending with dry ingredients.
4. Stir in vanilla.
5. Pour batter into a greased and floured 10 inch tube pan. Bake at 325 degrees for 1 hour and 20 minutes.
6. Cool in pan 10 to 15 minutes.
Title: Red Velvet Cake
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 1 buttermilk
- 2 vinegar
- 1 vanilla
- 1 water
- 1 salt
- 1 flour
- 1/8 baking soda
- 1 flour
- 2 sugar
- 1 margarine
- 2 milk
- 1 vanilla
- 1
Instructions:
1. Cream shortening and sugar.
2. Add eggs, food coloring water and vanilla.
3. Add sifted dry ingredients alternating with buttermilk (do not add soda).
4. Beat for 10 minutes.
5. Fold in soda disolved in vinegar.
6. Bake at 350 in dripper pan until it looks done.
7. Icing:.
8. Mix flour and milk together and cook over slow heat, stirring constantly until thick. Set aside let cool very slowly.
9. Cream sugar, margarine, and vanilla together. Beat until really fluffy.
10. Add to the thickening mixture, stir by hand until blened.
Title: Classic Pavlova
Ingredients:
- 3 caster sugar
- 3/4 salt
- 1 white sugar
- 1/4 cornflour
- 1 white vinegar
- 1
Instructions:
1. Beat whites & salt until stiff and dry; add castor sugar gradually, beating well between each addition, making sure sugar is dissolved.
2. Mix together white sugar and cornflour, lightly fold into meringue with vinegar.
3. Spread mixture in a heap onto a baking paper lined oven tray; using a spatula spread out a little, but leaving fairly high and indenting the middle slightly as you smooth it out; when cooked you break around the indentation gently, it will fall into centre making more room for the filling.
4. If you prefer you can spread the base then pipe the rest of the meringue to build up sides and make decorative.
5. Makes 1 large or 8 small; cook both sizes in slow oven 150degC (300degF) or 130degC (250degF) fan forced for 30-40 minutes.
Title: Champagne Oranges
Ingredients:
- 1/2 sugar
- 1/2 orange marmalade
- 1 1/2 navel oranges
- 8
- 1/2
Instructions:
1. Combine sugar and orange marmalade in a small saucepan; cook over medium heat until sugar dissolves.
2. Cool slightly.
3. Combine sugar mixture, champagne, and orange sections, stirring gently.
4. Cover and refrigerate 8 hours.
5. To serve, spoon orange sections into individual compotes or dishes, and sprinkle with almonds.
Title: Peaches and Cream Dessert
Ingredients:
- 6 butter
- 1 1/2 flour
- 2 sugar
- 1/2 pecans
- 2 cream cheese
- 1 powdered sugar
- 2 Cool Whip
- 5 sugar
- 1 cornstarch
- 2 gelatin powder
- 3 water
- 1 1/2 lemon juice
- 1 butter
- 2 vanilla
- 1
Instructions:
1. In the bottom of a 9x13 baking dish, melt butter.
2. Add next 3 ingredients.
3. Mix together and pat evenly in bottom of pan and bake at 350° for 15 to 20 min or until lightly browned.
4. Set aside to cool.
5. Mix next 3 ingredients for second layer in mixing bowl until smooth.
6. Spread evenly over 1st layer.
7. Blend sugar, cornstarch and dry jello in pan.
8. Add water, lemon juice, and butter and cook until thickened.
9. Then add vanilla.
10. Cool and mix with the sliced peaches and place on top of 2nd layer.
11. Refrigerate several hours prior to serving. The jello mixture will continue to set.
12. Top with more whipped cream if desired.
Title: Gluten Free Twinkies
Ingredients:
- 3 eggs
- 1/4 vanilla extract
- 1/4 lemon juice
- 1 baking soda
- 1 sea salt
- 6
- 1/2
- 1/4
- 2
- 1/4
Instructions:
1. TWINKIE.
2. - -- --.
3. In a large bowl, whip egg whites to stiff peaks, then set aside.
4. In a medium bowl, whip egg yolks until pale yellow, then whip in grapeseed oil and agave.
5. Whip vanilla and lemon juice into egg yolk mixture.
6. In a medium bowl combine coconut flour, baking soda and salt.
7. Blend flour mixture into egg yolk mixture, then whip ingredients together until smooth.
8. Gently fold egg whites into yolk-flour mixture.
9. Spoon batter into Twinkie molds until they are half full (you will get 8 twinkies).
10. Bake at 350° for 11-12 minutes.
11. Remove from oven and allow Twinkies to cool.
12. - -- --.
13. FILLING.
14. Whip egg whites to stiff peaks.
15. Blend in agave and re-whip until stiff peaks form again.
16. Place filling in Twinkie filling injector.
17. Place cooled Twinkie flat side up and inject filling into Twinkie in 3 spots on its flat (bottom) side.
18. Serve.
Title: Ricotta Butternut Squash
Ingredients:
- 1 margarine
- 2 cinnamon
- 3 fat-free ricotta cheese
- 1
Instructions:
1. Pre-Heat oven to 350 degrees.
2. Cut squash in half lengthwise, and scoop out all seeds and membrane.
3. Place both pieces of cut squash face down on shallow baking dish.
4. Add Water to baking dish to about 1/2" depth.
5. Place in oven for about 1-1/2 hours or until squash is very soft.
6. Remove from oven, and carefully scoop out cooked squash into mixing bowl.
7. Add 1 cup fat free ricotta, 3 tablespoons splenda brown sugar, 2 tablespoon margarine, 1 teaspoon cinnamon.
8. Beat with electric mixer until it reaches the consistency of mashed potatoes. (Add a little skim milk if too thick). Serve.
9. Serving idea: For a sweet dessert like treat, spoon into small ramikens and top with a dollop of fat free/sugar free cool whip. Enjoy!
Title: Cantaloupe and Watermelon Cups
Ingredients:
- 1 watermelon balls
- 1 cantaloupe ball
- 14 pineapple in syrup
- 1/2 lemon juice
- 2
Instructions:
1. Chill fruits.
2. Drain pineapple; combine pineapple syrup and fruit juices.
3. Place fruits in sherbert glasses; pour over juice.
Title: Strawberry Brownie Tart
Ingredients:
- 1 sweetened condensed milk
- 1 cold water
- 1/2 vanilla instant pudding mix
- 1 frozen non-dairy topping
- 1 fresh strawberries
- 1
Instructions:
1. Grease two 9" round layer cake pans.
2. Line with wax paper, extending up sides of pans; grease wax paper Prepare brownie mix as pkg directs for cake like brownies; pour into prepared pans.
3. Bake at 350°F for 20 minutes or until top springs back when touched.
4. Cool In a large bowl, mix sweetened condensed milk and water, beat in pudding mix.
5. Chill 5 minutes.
6. Fold in whipped topping.
7. Place 1 brownie layer on serving plate.
8. Top with half each the pudding mixture and strawberries.
9. Repeat.
10. Refrigerate any leftovers.
Title: White Chocolate Key Lime Calypso Bars
Ingredients:
- 1 pistachios
- 1 coconut
- 1 key lime juice
- 1 1/2 frozen limeade concentrate
- 1/2
- 3
Instructions:
1. Heat oven to 350°F Grease 13x9-inch pan. In large bowl, break up cookie dough. Stir or knead in pistachios and coconut until well blended. With floured fingers, press dough mixture evenly in bottom of pan to form crust. Sprinkle 1 cup of the white chocolate chunks over dough; press lightly into dough.
2. Bake 14 to 16 minutes or until light golden brown. Meanwhile, in medium bowl, beat condensed milk, lime juice and egg yolks until well blended.
3. Remove crust from oven. Pour milk mixture evenly over crust. Return to oven; bake 20 to 25 minutes longer or until filling is set.
4. In small microwavable bowl, place remaining 1/2 cup white chocolate chunks and the oil. Microwave on High 45 seconds. Stir until smooth; if necessary, microwave 15 seconds longer. Drizzle over warm bars. Cool 1 hour. Refrigerate until chilled, about 1 hour. For bars, cut into 6 rows by 6 rows. Store in refrigerator.
Title: Tiramisu
Ingredients:
- 2 eggs
- 50 sugar
- 125 mascarpone
- 1 cocoa powder
- 25 coffee
- 1/2 rum
- 1
- 75
Instructions:
1. separate the egg folk from the other part of the egg.
2. Stir together the egg folk and the sugar and the vanilla sugar then add the mascarpone.
3. Whip the egg white to a light mousse, incorporate this to the other preparation really slowly .
4. Wet the biscuit in the coffee and rhum, dispose them in a dish tightly, then cover the biscuit with a bit of the mixture we did earlier. Repeat this two to three times depending on the amount of biscuit and mixture you have.
5. Leave 8 hours in the fridge, before eating dust it of cocoa powder.
Title: Pumpkin Spice Cake (With Honey Frosting)
Ingredients:
- 1/2 unsalted butter
- 2 1/2 all-purpose flour
- 2 baking soda
- 1/2 salt
- 1 pumpkin pie spice
- 2 eggs
- 1 1/2 sugar
- 1 pumpkin puree
- 1/2 unsalted butter
- 1 cream cheese
- 1/4 honey
Instructions:
1. Preheat oven to 350°.
2. Butter a 9-inch square baking pan.
3. In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice.
4. In a large bowl, whisk eggs, sugar, butter, and pumpkin purée until combined.
5. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
6. Turn batter into prepared pan, and smooth top.
7. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes.
8. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
9. Honey Frosting:
10. In a medium bowl, whisk together bhe butter, cream cheese and honey until smooth.
11. Spread top of cooled cake with Honey Frosting. Cut cake into squares to serve.
Title: Lamingtons
Ingredients:
- 3 eggs
- 1/2 caster sugar
- 3/4 self raising flour
- 1/4 cornflour
- 1 butter
- 3 hot water
- 500 icing sugar
- 1/3 butter
- 2 milk
- 1/2
- 375
Instructions:
1. Beat eggs until light, gradually add sugar, continue beating until mixture is thick and sugar is completely dissolved (approx. 10 mins).
2. Sift dry ingredients several times and then melt the butter in hot water. Sift the dry ingredients over the egg mixture and fold in until combined. Then gently fold in hot water and butter.
3. Pour into well greased 28cm by 18cm lamington tin. Bake in moderate oven for approximately 30 minutes.
4. Let the cake cool for 24 hours or until completely cooled.
5. Sift the icing sugar and cocoa into top of double saucepan. Add softened butter and milk. Stir thoroughly.
6. Stir constantly over hot water until icing is of good coating consistency. Keep icing over hot water while dipping lamingtons.
7. If icing becomes too thick, add a little extra warmed milk or water.
8. Cut the cake into 24 even pieces(squares or rectangles). Hold each piece of cake on a fork and dip each piece in the icing. Toss immediately in the coconut.
9. Allow to stand on a wire rack until icing sets.
Title: Jelly Cakes
Ingredients:
- 1 boiling water
- 1 cold water
- 3/4 butter
- 125 caster sugar
- 1/2 egg
- 1 self-raising flour
- 1 1/4 milk
- 1/2 vanilla essence
- 1/2
- 2 1/2
Instructions:
1. Pour the boiling water into a large heatproof bowl or jug. Sprinkle the jelly crystals into jug and stir until crystals are completely dissolved, then stir in cold water.
2. Pour the jelly mixture into a large, shallow dish, about 20 x 25 cm.
3. (approx 8 x 10 in), cover and refrigerate for about 2-2 1/2 hours, or until jelly is just starting to set. Jelly must be of the right consistency, because if the jelly is set too hard it will not stick to the cakes.
4. Preheat the oven to 180°C (350°F) & lightly grease 3 x 12-hole shallow patty-pan tins (approx 1 1/2-tablespoon capacity). Cream together the butter and sugar with an electric mixer until light and fluffy. Add the egg and beat until just combined. Add the flour, milk and vanilla and mix until smooth.
5. Spoon tablespoons of the mixture into prepared tins. Bake for about 10 minutes, or until lightly browned. They're ready when a skewer inserted in the centre comes out clean. Remove the cakes from tins and transfer to a wire rack to cool.
6. Remove jelly from refrigerator and quickly roll a cake in the jelly, coating it evenly. Toss the jelly-covered cake in coconut until it's coated all over. Repeat with remaining cakes and serve.
Title: Pizzelle Dessert Cups
Ingredients:
- 2 eggs
- 1/2 sugar
- 1/4 canola oil
- 1 lemon zest
- 1 baking powder
- 1/4 flour
- 2/3
Instructions:
1. Plug in pizzelle iron and allow it to heat while you are making the batter.
2. Batter: Whisk all ingredients together until smooth.
3. Drop a tablespoon of the batter onto the hot iron (sprayed with non-stick spray). Allow to cook 1 minute.
4. Remove hot cookie from iron and press it over a small-bottomed glass in order to create a cup shape.
5. Allow cups to cool thoroughly; store in an airtight container to maintain crispness.
6. Use these cups to hold chocolate mousse, pudding, ice cream, or a fruit granita.
Title: Scrumptious Popcorn
Ingredients:
- 3 peanuts
- 1
- 2
- 3
Instructions:
1. Melt the peanut butter and almond park over low heat.
2. Microwave two bags of popcorn according to directions on package.
3. Pour almond bark mix over the popcorn, Rice Krispies and peanuts.
4. Spread out on wax paper and cool.