lumicero/recipes-ing2inst huggingface dataset:
Title: Triple-Chocolate Mousse Cake
Ingredients:
- 1/2 water
- 1 eggs
- 1 sour cream
- 1/3 cream cheese
- 7 sugar
- 1/2 evaporated milk
- 1 Cool Whip
- 1
- 4
- 1
Instructions:
1. heat oven to 375.
2. spray 12-cup fluted tube pan with cooking spray.
3. pour in chocolate syrup.
4. beat cake mix, water, oil and 3 eggs with mixer 2 minutes or until well blended.
5. blend in sour cream.
6. pour over syrup in pan.
7. beat cream cheese and sugar with mixer until blended.
8. add remaining eggs, mix well.
9. blend in milk and chocolate.
10. gently spoon over cake batter.
11. cover with foil sprayed with cooking spray, sprayed side down.
12. place tube pan in large pan.
13. add 2 inches water to larger pan.
14. bake 1 1/2 hours or until toothpick comes out clean.
15. cool on wire rack.
16. refrigerate 2 hours.
17. invert cake onto plate, remove pan.
18. serve with cool whip.
Title: Delightful Cookies a La Mrs. Fields & Neiman Marcus Omac
Ingredients:
- 8 old-fashioned oatmeal
- 5 white flour
- 4 salt
- 1 baking powder
- 2 baking soda
- 2 butter
- 1 dark brown sugar
- 1 sugar
- 2 eggs
- 4 pure vanilla extract
- 2 walnuts
- 24
- 3
Instructions:
1. In a food processor. A)-GRATE: 8 oz Hershey chocolate bar & set aside in separate dish. B)-Measure 5 cups (Old Fashioned) Oatmeal. Put small amounts of the oatmeal into a food processor until it turns to powder/flour (Add oatmeal flour to 4 cups white flour in step 2 below).
2. Combine: In a VERY large bowl (I use a 13 quart mixing bowl.) 4 cups white flour (with above Oatmeal flour included), 1 teaspoon salt, 2 teaspoons baking powder, & 2 teaspoons baking soda.
3. CREAM together 2 cups (1 lb.) butter (Softened & whipped before adding sugars), 2 cups (1 lb.) dark brown sugar, 2 cups granulated white sugar.
4. To the creamed mix add: 4 large eggs (ONE at a time), and 2 teaspoon pure vanilla extract. Mix together well.
5. To the DRY ingredients (flour/oatmeal mixture in a VERY large bowl), ADD the CREAMED mixture. Stir together (with a VERY STRONG, very large spoon - wooden?) all ingredients. Mix well with the SPOON. (Do NOT use a mixer. This recipe has burned out 2 mixers). ***THE MIXTURE WILL BE VERY DRY!***.
6. Stir in, 8 oz (grated) Hershey chocolate bar, 24 oz bag of semi-sweet chocolate chips, 3 cups chopped nuts (any kind) OPTIONAL additions 24 oz (3 cups) raisins, craisins, dried cherries etc. Use your imagination! ; ).
7. Form (one inch/two tablespoons) ping pong-ball sized cookies. I use a cookie-scoop (like an ice cream scoop) dipped in cold water before each use. (Wal-Mart sells cookie scoops in 2008). The raw dough balls freeze very well. I FLASH freeze them on a cutting board before freezer-bagging them together. KEEP SOME IN THE FREEZER FOR FRESH, HOMEMADE COOKIES ANYTIME!
8. Cook on an UNgreased cookie sheet, 2 inches apart. Bake at 375 degrees: Soft cookies = 6 to 10 minutes.Crispy cookies = 10 to 14 minutes. (Mine are 12 minutes).
9. COOL cookies on the cookie sheet (until the next batch comes out of the oven) because they are too soft to remove right away. (4 cookie sheets = 1 baking, 1 cooling, 1 prepped, 1 cleaned & drying.). Cookies CRISP as they cool.
10. ENJOY!
Title: Crumble mix
Ingredients:
- 6 plain flour
- 3 butter
- 3 sugar
Instructions:
1. Measure flour into a microwave-proof bowl.
2. Add the butter to the flour (just plonk it in in one big lump if you want!) Pop bowl with butter and flour in the microwave for between 10 and 20 seconds to soften butter.
3. Use a fork to blend flour and butter until the mix texture resembles breadcrumbs.
4. Add sugar and mix together with a fork.
5. Sprinkle over crumble filling of your choice in an oven-proof pie dish (Apple and rasin, rhubarb and ground ginger, peaches and raspberries are some of my favourtie fillings. Fresh fruits will need to be par-cooked- pop in microwave covered and with a spoon or two of water after peeling/chopping for a few minutes- before spri) Bake in oven at 180 degrees Celcius for about 30 minutes.
6. Serve hot or cold with fresh cream or ice cream.
7. YUM!
Title: Moist Apple Cake
Ingredients:
- 3 eggs
- 1 1/4 sugar
- 1 all-purpose flour
- 2 baking soda
- 1 salt
- 1 cinnamon
- 1 apples
- 2
- 1
Instructions:
1. Preheat oven to 350°F/ 177°C.
2. Beat together eggs, sugar and oil with a whisk until well mixed.
3. Combine dry ingredients.
4. Sift dry ingredients into egg mixture and mix well.
5. Fold in apples and nuts.
6. Pour into 9"x13" greased pan.
7. Bake for 45-50 minutes or until tested done with toothpick.
8. Note: Check around 40 minutes - my oven is usually slower than most.
Title: Peanut Butter Cookies
Ingredients:
- 1 unsalted butter
- 1 crunchy peanut butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 2 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 1/2 baking soda
Instructions:
1. Cream together butter, peanut butter and sugars.
2. Beat in eggs just until well blended.
3. Sift together flour, baking powder, baking soda, and salt in a medium bowl.
4. Lower the mixer speed and stir in flour mixture just until well combined.
5. Chill batter for 1 hour.
6. Preheat oven to 375°F
7. Remove batter from refrigerator. Roll into 1 inch balls and place on baking sheets. Flatten with a fork, creating a criss-cross pattern.
8. Bake about 10 minutes or until the edges start to lightly brown. Do not overbake.
Title: Cheddar Apple Squares
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 2 light brown sugar
- 1 pecans
- 1 butter
- 1 sugar
- 1 1/2 ground cinnamon
- 3 ground nutmeg
- 3/4
- 1/2
Instructions:
1. Preheat oven top 350.
2. Combine flour, baking soda, ground vanilla cookies, brown sugar and half of the chopped pecans in a large bowl.
3. Add in softened butter and mix until crumbly.
4. Pat mixture into a ungreased 9 x 13 baking dish.
5. Sprinkle cheese on top.
6. Combine remaining ingredients and layer over cheese.
7. Bake for 45 minutes, or until golden brown.
8. Let cool for 20 minutes, then cut into bars.
Title: Red Velvet Cheeseball
Ingredients:
- 8 cream cheese
- 1/2 butter
- 1 1/2 brown sugar
- 2
- 1/2
Instructions:
1. Mix together first 4 ingredients.
2. Roll into a ball using plastic wrap; let set in fridge for 1 hour.
3. Remove wrap from cheeseball, and roll in mini chocolate chips.
4. Serve with vanilla wafers or graham crackers.
Title: Apple Raspberry Kuchen
Ingredients:
- 2 1/3 flour
- 1 sugar
- 4 baking powder
- 1/2 salt
- 1 butter
- 2 eggs
- 4 apples
- 1/4 sugar
- 1 sugar
- 1 lemon juice
- 2 cinnamon
- 2
Instructions:
1. Preheat oven to 350°F.
2. Place oven rack in the center of the oven.
3. Dough: Sift dry ingredients into a bowl.
4. Add butter and eggs.
5. Mix med.
6. high speed for about a minute until dough forms a ball.
7. Divide dough in two.
8. Wrap in plastic wrap and chill 30+ minutes.
9. Filling:
10. Peel apples and cut into slices 1/4 in thick.
11. Add 1/4 c sugar and lemon juice and stir.
12. Take out out of plastic and press into a 10 in pie plate.
13. Cover with apple mixture.
14. Top apples with small dabs of jam.
15. Remove remaining dough from plastic wrap and divide into 10 equal pieces and place on top of apples.
16. (Dough will spread while cooking).
17. Sprinkle with 1 tsp sugar and cinnamon.
18. Bake 40 minutes or until golden brown.
19. Serve with whipped cream and/or cinnamon sugar.
Title: Pammy's Creamy Lemon Fruit Salad
Ingredients:
- 1 pineapple tidbits
- 1 mandarin oranges
- 1 instant lemon pudding
- 1 Cool Whip
- 1
Instructions:
1. Open and drain cans of fruit, combining and reserving juice.
2. In a mixing bowl, add fruit and stir well.
3. In a small bowl, place 1 cup of fruit juices and microwave just until it starts to bubble.
4. Put pudding mix in bowl with juice and stir well, until lumps are gone and it seems like it's starting to thicken.
5. It should be fairly cool before you add 1 cup cool whip, stir very well.
6. Add to fruit in mixing bowl and stir very well.
7. Put in serving dish.
8. Refrigerate at least 1 hour, longer is better.
9. You can dispose of extra juice or use for something else.
10. This makes about 4 1/2 to 5 cups.
Title: Bishbosa
Ingredients:
- 2 semolina
- 1 1/2 caster sugar
- 500 margarine
- 1/2 butter
- 3 baking powder
- 1 boiling water
- 2 lemon juice
- 1
Instructions:
1. Cream together semolina and margarine.
2. Mix in yoghurt, 1 cup sugar, coconut, and baking soda.
3. Pour mix into deep baking tray.
4. Cook for 20 minutes at 180 degrees celcius.
5. When cool dissolve 1/2 cup caster sugar in two cups boiling water and lemon juice.
6. Boil until slightly thickened.
7. Pour over cooled cake.
8. Allow to cool.
Title: Polish Chocolate Cream (Kisiel Czekoladowy) or Vanilla Cream
Ingredients:
- 2 heavy sweet cream
- 1 vanilla extract
- 1/2 sugar
- 1 potato flour
- 1/4 milk
- 4
Instructions:
1. Melt chocolate over very low heat.
2. Combine cream, vanilla, and sugar and slowly bring to a boil, then lower heat to a simmer.
3. Combine melted chocolate with cream mixture, blending thoroughly.
4. Dissolve potato flour in milk, then add milk to cream mixture.
5. Stir for 2 minutes (be careful not to scorch the cream).
6. Discard vanilla bean, if you used one.
7. Wet mold or bowl with water (or you can use individual cups, ramikins or dessert glasses), then sprinkle with sugar, and pour cream mixture inches.
8. Chill for several hours before serving.
9. Serve topped with heavy sweet cream (plain or whipped and/or fruit syrup, if desired.
Title: Snickerdoodle Cookies
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 1/2 margarine
- 2 shortening
- 2 3/4 eggs
- 2 all-purpose flour
- 1 cream of tartar
- 1/4 baking soda
- 1/4 salt
- 2 sugar
- ground cinnamon
Instructions:
1. Heat oven to 400°F Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl.
2. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set.
Title: Double Peanut Bars
Ingredients:
- 25 granulated sugar
- 1/2 margarine
- 2 butter
- 1/3 Philadelphia Cream Cheese
- 1 powdered sugar
- 3/4 peanut butter
- 1/2 Cool Whip Topping
- 1
Instructions:
1. Mix wafer crumbs, peanuts, granulated sugar and margarine. Remove 2 Tbsp of the crumb mixture; set aside. Press remaining crumb mixture firmly onto bottom of 8- or 9-inch square pan; set aside.
2. Beat cream cheese and powdered sugar in large bowl with electric mixer on medium speed until light and fluffy. Add peanut butter; mix well. Gently stir in 2 cups of the whipped topping. Spread evenly over crust.
3. Refrigerate 4 hours or until firm. Top with the reserved crumb mixture and remaining whipped topping just before serving. Store leftover dessert in refrigerator.
Title: Dark Chocolate Caramel & Orange Candies
Ingredients:
- 2
- 12
- 6
Instructions:
1. Spray the ice cube tray with cooking spray.
2. Place 1/2 tsp of the chopped candied orange peel into the bottom of each tray.
3. Melt dark chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place in freezer to set.
4. Put one of the salted caramels in each tray, then cover with remaining melted dark chocolate. Place in refrigerator for about 1 hour until set.
Title: Soft and Easy Gingerbread Men
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 granulated sugar
- 1/2 butter
- 1/3 molasses
- 1/3 applesauce
- 1 egg
- 1 1/2 ground cinnamon
- 1 baking powder
- 1 ground ginger
- 1/2 ground cloves
- 1/2 ground nutmeg
- 1/2 baking soda
- 1/2 salt
Instructions:
1. In a large bowl, with mixer at slow speed, beat flour, sugar, butter, molasses, applesauce, egg, cinnamon, baking powder, ginger, cloves, nutmeg, baking soda, and salt until well mixed. Cover and refrigerate 1 hour.
2. Preheat oven to 350°F On a lightly floured surface, working with half of the dough at a time, roll 1/8 inch thick. With floured cookie cutters, cut dough into shapes. Using a metal spatula or pancake turner, place cookies 1/2 inch apart on greased cookie sheets. Reroll trimmings and continue to cut shapes. Bake 8 minutes, or until very lightly browned. Transfer cookies to racks to cool completely.
Title: Apple-Rhubarb Crunch
Ingredients:
- 1 flour
- 3/4 old fashioned oats
- 1 brown sugar
- 1 cinnamon
- 1/4 allspice
- 1/2 butter
- 2 1/2 fresh rhubarb
- 2 sliced apples
- 3/4 white sugar
- 3/4 water
- 2 cornstarch
- 1 1/2 vanilla
Instructions:
1. Set oven to 350 degrees.
2. Butter a 9-inch baking dish.
3. For the crust/topping; in a bowl mix together all crust/topping ingredients; press half of the mixture into the bottom of prepared baking dish.
4. Arrange the apple slices then rhubarb over the crust.
5. In a saucepan cook 3/4 cup white sugar with water, cornstarch and vanilla until thickened; pour over the rhubarb and apples.
6. Sprinkle with remaining half of oatmeal mixture.
7. Bake for about 50-60 minutes.
8. Serve warm with ice cream or whipped cream.
Title: Almond Pudding
Ingredients:
- 4 milk
- 2 long grain rice
- 1/4 ground cardamom
- 1/4 sugar
- 1/4 pistachio nut
- 2 rose water
- 12 ground nutmeg
- strawberries
Instructions:
1. In a heavy 3 quart saucepan, combine the milk or light cream, rice, and cardamom. Bring to boiling. Reduce heat. Cook, uncovered over low heat, stirring occasionally about 1 hour or until the milk mixture is reduced to about 2 cups. Remove from heat.
2. Stir in the sugar and chopped almonds or pistachio nuts, continue stirring till the sugar has dissolved. Cool for 30 minutes; stir pudding. Stir in the rose water, if desired.
3. Spoon the mixture into 4 to 6 sherbet or dessert dishes. Chill in the refrigerator. To serve, sprinkle with ground nutmeg and garnish each serving with 2 whole strawberries.
Title: Chocolate Chip Cookie Cake
Ingredients:
- 12 butter
- 1 brown sugar
- 1 egg
- 1 vanilla extract
- 2 all-purpose flour
- 2 1/4 salt
- 1/2 baking soda
- 1/2 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 325.
2. Spray a 12-inch pie, pizza dish or cake pan with nonstick spray.
3. In a large bowl, cream (mix) melted butter and brown sugar.
4. Mix in eggs and vanilla extract.
5. In a separate bowl, whisk together flour, salt and baking soda.
6. Add dry ingredients to wet ingredients.
7. Stir ingredients until a soft dough forms.
8. Fold in chocolate chips.
9. Press dough evenly into prepared pan.
10. Bake for 13-15 minutes. Do not over-bake, as the cookie cake will continue to cook as it cools.
11. Let cookie cool on pan until completely cooled.
12. Decorate as desired!
13. Serve!
Title: Peach Crisp
Ingredients:
- 2 brown sugar
- 1 flour
- 1 cinnamon
- 1/2 butter
- 1/3
Instructions:
1. Arrange the peaches in an ovenproof casserole dish.
2. Mix the remaining ingredients together and sprinkle over the peaches.
3. Bake in a 375 degree oven for 30-45 minutes.
4. Serve with vanilla ice cream.
Title: Five Flavor Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 3 granulated sugar
- 5 eggs
- 3 all-purpose flour
- 1/2 baking powder
- 1 salt
- 1 milk
- 1 vanilla extract
- 1 white sugar
- 1 water
- 1 vanilla extract
- 1
- 1/2
- 1/4
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. Grease a 10-inch tube or Bundt cake pan.
3. In small bowl, combine flour, baking powder and salt; set aside.
4. In a measuring cup, combine the milk and 1 teaspoon of each of the 5 extracts; set aside.
5. In mixing bowl, cream butter, shortening and 3 cups of sugar until light and fluffy.
6. Add eggs one at a time and beat until smooth.
7. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture.
8. Spoon mixture into prepared pan.
9. Bake for 1 1/2 hours, or until cake tests done.
10. Let cake cool for 5 minutes and then pour 1/2 of glaze over cake (while still in pan).
11. Let sit for another 5 minutes and then turn cake out of pan onto wire rack (with waxed paper under rack to catch drippings).
12. Slowly spoon remaining glaze onto top of hot cake.
13. Cool completely before serving.
14. To make the Five Flavor Glaze: In saucepan, combine 1/2 cup sugar, water and 1/2 teaspoon of each of the 5 extracts.
15. Bring to a boil, stirring until sugar is dissolved.
16. Variations: Six Flavor Cake/Glaze: Add 1 teaspoon of almond extract to Five Flavor Cake ingredients and 1/2 teaspoon almond extract to Five Flavor Glaze ingredients.
17. Seven Flavor Cake/Glaze: Add 1 teaspoon pineapple flavored extract to Six Flavor Cake and 1/2 teaspoon pineapple flavored extract to Six Flavor Glaze.
Title: Chocolate Pudding Pie
Ingredients:
- 1 1/4 butter
- 1/4 milk
- 1 1/2 instant chocolate pudding mix
- 1
- 2 1/2
Instructions:
1. Combine baking crumbs and butter in 9 inch pie plate.
2. Press firmly onto bottom and up side of pie plate to form crust.
3. Add milk to dry pudding in medium bowl. Beat with wire whisk 2 minutes.
4. Gently stir in 2 cups of the whipped topping.
5. Spoon into crust.
6. Refrigerate 30 minutes or until set.
7. Top each serving with 1 tbsp of the remaining whipped topping just before serving. Store in refrigerator.
Title: Peachy White Chocolate Fondue
Ingredients:
- 1/4 half-and-half cream
- 1 white chocolate baking squares
- 8
- 2
Instructions:
1. Combine cream and drink crystals in saucepan.
2. Stir over meduin-low heat until crystals dissolve.
3. Add chocolate.
4. Heat and stir on low heat until chocolate has melted and is smooth.
5. Remove from heat.
6. Add liqueur and stir.
7. Carefully pour into fondue pot over low heat.
Title: Heart-Shaped Chocolate Chip Cookie Cake
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1 unsalted butter
- 3/4 brown sugar
- 1/2 white sugar
- 1 pure vanilla extract
- 1 egg
- 11
Instructions:
1. Preheat oven to 350. Butter 12 inch heart shaped pan. Can also use a jelly roll pan. Dust the bottom and sides with flour; tap to remove any excess. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
2. In a large bowl using a wooden spoon, combine butter, both sugars, and vanilla, beat for 5 minutes or until fluffy. (I use my kitchenaid mixer for this). Add the egg and mix until combined. Add the reserved dry ingredients and mix until just combined. Stir in the chocolate chips. (I use either Ghiradelli or Guttiard. Sometimes I cut up chocolate bars and use instead of chips.).
3. Using your fingers, press dough into the bottom of the prepared pan in an even layer. Bake about 25 minutes or until lightly golden brown. Transfer to wire rack to cool for about 10 minutes. Invert pan to release cookie and return to wire rack to cool completely, top side up. Allow to cool completely before decorating.
Title: A Trifle Tiramisu
Ingredients:
- 2 instant coffee granules
- 1 1/2 water
- 4 low-fat milk
- 2 instant devil's food pudding
- 8 cream cheese
- 24 ladyfingers
- 3/4 non-dairy whipped topping
- 12 cocoa powder
- 1/2
Instructions:
1. NOTE:If serving adults only, can substitute 1/2 cup coffee liquor such as Kahlua for 1/2 cup coffee and water mixture.
2. Pour coffee granules into a glass measure with water.
3. Microwave,uncovered on high 1 minute.
4. Let stand in microwave while proceeding with the recipe.
5. Place milk, pudding and cream cheese in bowl of electric mixer and mix on med.
6. speed until well blended; set aside.
7. Split ladyfingers in half lengthwise.
8. Place half of a package cut side up in the bottom of a trifle bowl or a 16 cup capacity glass bowl.
9. Drizzle 1/4 of the coffee mixture over ladyfingers.
10. Spread 1/4 of pudding mixture over ladyfingers.
11. Spread 1/4 of whipped topping over pudding.
12. Sprinkle 1/4 mini chocolate chips over whipped topping.
13. Repeat layers 3 more times ending with whipped topping.
14. Sprinkle cocoa powder evenly over the top.
15. Cover and chill for at least 6 hours (or up to 24 hours) to let flavors develop.
Title: Hungarian Dessert Cake
Ingredients:
- 12 -14 plum jam
- 3/4 dark chocolate
- 125 raisins
- 1 sugar
- 125
- 1
- 4
- 1/2
- 2
Instructions:
1. Place one crepe or pancake on a greased baking tray and spread with a little jam and sprinkle with chocolate. Place another pancake on top, spread with cream and sprinkle with some toasted almonds and raisins.
2. Continue building layers until the pancakes are used up. Leave the top pancake plain.
3. Beat egg whites to stiff peaks then add the sugar a little at a time, beating continually. Beat until the mixture is thick and glossy.
4. Cover the pancake stack completely with the meringue mixture.Sprinkle with flaked almonds.
5. Bake in a preheated very hot oven (220C - 425F) for 3 to 4 minutes until the meringue is slightly browned.
Title: Brown Sugar Glazed Pineapple With Toasted Almonds and Coconut
Ingredients:
- 12 pineapple rings
- 1/4 light brown sugar
- 1/4 sweetened flaked coconut
- 1/4
Instructions:
1. Preheat the oven to 375 degrees and coat a large baking sheet with cooking spray.
2. Arrange the pineapple rings on the prepared sheet and sprinkle the brown sugar, almonds, and coconut over the top.
3. Bake until the almonds and coconut are golden brown and pineapple is tender, 10 to 15 minutes.
Title: Raspberry Sour Cream Tea Cake
Ingredients:
- 1 eggs
- 3 butter
- 80 sour cream
- 2/3 white chocolate chips
- 1/2 frozen raspberries
- 1 icing sugar
- 1
Instructions:
1. Preheat oven to 200degC or 180degC if fan forced (400degF or 350degF). Grease a deep 20cm (8") cake tin and line base with baking paper.
2. Place cake mix (don't use the cinnamon topping sachet that comes in tea cake mix in Australia), eggs, butter and sour cream in a large bowl and mix on low speed until ingredients are moistened, then increase speed to medium and beat for 2 minutes.
3. Stir through choc bits (I sometimes leave these out and it is still great) and pour into prepared tin and sprinkle evenly with frozen raspberries, pressing them gently into cake mixture.
4. Bake 1 hour or until cake is cooked when tested with a skewer. Cool in tin for 10 minutes, then turn out onto wire cake rack.
5. Sprinkle with icing sugar to serve.
Title: Malaysian Kueh Lapis (Layer Cake) Dessert
Ingredients:
- 3 1/2 coconut milk
- 1 salt
- 2 pandan leaves
- 250 cornflour
- 100 sugar
- 300
- 1
Instructions:
1. cook the coconut milk, salt and pandan leaves until it comes to a boil. remove and let cool
2. mix the rice flour and cornstarch and sugar in bowl. add the coconut mixture little by littlle and stir until smooth. divide into two parts. and color one part red or green and leave the other part plain white.
3. oil a 9x18x7 in cake tin and heat up tin in steamer for about 3 min pour in the mixture layer by layer each color in turn and steam each layer separtely for about 5 mins each. when all the mixture has finished, steam the whole cake an additional 30 minutes.
4. remove and let cake cool down before cutting.
Title: Snow Shoes--Cream Puff Dessert
Ingredients:
- 1 butter
- 2 flour
- 4 cold water
- 1 water
- 1 flour
- 1/2 butter
- 3 eggs
- 3 butter
- 1 powdered sugar
- 2 milk
- 2
Instructions:
1. Mix the first 3 ingredients together and pat onto a greased cookie sheet, either covering the entire sheet or shape into a shoe.
2. Mix and boil the next 3 ingredients until it leaves the sides of the pan turning to a ball. Remove from heat and add the eggs, one at a time, beating well and fast after each addition.
3. Spead over dough and bake at 350°F for 45 minutes. Let cool a little before frosting.
4. For the frosting, mix with a mixer all the ingredients, adding the milk 1T. at a time until you reach desired consistency. Spread over the crust.
Title: Fruit Nut Muffins - No Sugar
Ingredients:
- 1 pecans
- 2 dates
- 1 raisins
- 1 prune
- 2 1/2 water
- 1/2 butter
- 4 eggs
- 2 flour
- 2 baking soda
- 2 baking powder
- 1 vanilla
Instructions:
1. Cook everything until soft. (pecans, dates, raisind, prunes sometimes needs more water).
2. Add vanilla and butter to mixture once melted let the mixture cool and add eggs.
3. Mix the rest of the ingredients together then add to the wet mixture.
4. Bake at 325 F till done for about 25 - 35 minutes.