lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Truffle Frosting
Ingredients:
- 100 heavy cream
- 170 butter
- 50 powdered sugar
- 50 cognac
- 1 coffee
Instructions:
1. Whip the heavy cream until stiff.
2. Melt the chocolate over a double boiler.
3. When the chocolate has melted, add the butter and stir until the butter melts.
4. Allow the mixture to cool a bit.
5. Add the whipped cream, the powdered sugar and cognac or coffee (if using), stir to combine.
6. If the frosting is very liquid-y at this point, let it sit in the fridge until it becomes thicker and spreadable.
7. Frost your cake and transfer to the fridge, allow the frosting to set before serving.
Title: Super-Easy Peach Cobbler
Ingredients:
- 0.5 margarine
- 1
- 1/2
Instructions:
1. in a square baking dish, pour canned peaches (or whatever other canned fruit you choose) into the bottom, using only about 1/2 the syrup that's in the can.
2. Cover the peaches with 1/2 a box of white cake mix.
3. Thinly slice a stick of margarine (or butter) and arrange the slices so they (basically) cover the surface of the white cake mix.
4. Bake at about 350F for about an hour, or until the peach juice seems to have been well-absorbed, and the butter has melted on top, creating a nice, lightly-browned, crumbly topping.
5. Serve topped with vanilla ice cream, if desired.
Title: Carrot Spice Cake With Apricot Curd
Ingredients:
- 1 carrots
- 1/4 tomato paste
- 1/4 2% low-fat milk
- 1 ground cinnamon
- 3/4 raisins
- 1 eggs
- 3 cornstarch
- 2 reduced-fat cream cheese
- 1/4 unsalted butter
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F Spray a 10-inch Bundt pan with baking spray; set aside. Purée carrots with their liquid, tomato paste and milk in a blender until smooth.
2. Mix cake mix, 1/2 teaspoon cinnamon and raisins in the large bowl of an electric mixer. Add puréed carrot mixture and eggs, and beat on low speed for 30 seconds and on high for 2 minutes, until the batter is thick and smooth.
3. Pour and scrape batter into the prepared pan and bake in the oven for 45 minutes until a tester inserted into the center comes out with a few moist crumbs clinging to it. Cool in the pan on rack for 20 to 30 minutes, until cool enough to touch. Remove cake from pan and cool on rack until room temperature.
4. While the cake is baking, prepare the apricot curd. Drain 1 can apricots. Purée the drained and undrained apricots and cornstarch in a blender until smooth. Pour into a large saucepan and cook over medium heat, stirring constantly, until boiling and thick, about 5 minutes. Stir in cream cheese, butter, vanilla and remaining cinnamon until smooth; cool completely. Cut in 12 wedges and serve wedges of cake with sauce.
Title: Carol's Mochi Cake
Ingredients:
- 3 sugar
- 1/2 unsalted butter
- 4 milk
- 4 eggs
- 4 baking powder
- 3 vanilla
- 2
Instructions:
1. Cream together 3 cups sugar and 1/2 cup butter.
2. Blend in the remaining ingredients.
3. Pour into greased 9"x13" pan. Bake in 350 degree oven for one hour. Cool.
4. Cut into squares with a plastic knife.
Title: Lemon Trifle
Ingredients:
- 1 sweetened condensed milk
- 1 lemon yogurt
- 1 lemon, rind of
- 1 Cool Whip
- 1 fresh lemon juice
- 1/3 strawberries
- 2 fresh blueberries
- 1 fresh raspberry
- 1 flaked coconut
- 1/2
Instructions:
1. Combine first 3 ingredients; fold in whipped topping. Toss cake pieces with lemon juice. Layer 1/3 of cake pieces and 1/3 of whipped topping mixture in 6 quart trifle bowl. Top with sliced strawberries.
2. Layer half each of remaining cake, whipped topping mixture, blueberries, and raspberries. Repeat layers once. Sprinkle with coconut. Cover and chill at least 8 hours.
Title: Chunky Nut and Dried Fruitcake
Ingredients:
- 1/2 butter
- 1/3 butter flavor shortening
- 1 sugar
- 3/4 baking powder
- 1/2 salt
- 4 eggs
- 1 1/2 flour
- 1 1/2 brazil nuts
- 1/3 dried cherries
- 1 1/4 pecan halves
- 3/4 dried cranberries
- 1 dates
- 1 brandy
- 1
- 3/4
- 2
Instructions:
1. Preheat oven to 325°F Grease and flour 10 inch tube pan;, set aside. In very large bowl beat butter and shortening with electric mixer on medium speed 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl as needed. Add eggs, one at a time, beating well after each addition. Beat in extract. Alternately beat in flour and orange juice, beating on low speed after each addition just until combined. Stir in nuts and fruits until combined. Spoon batter into prepared pan, spreading top evenly.
2. Bake 1 1/4 hours or until wooden skewer inserted into cake comes out clean. If necessary, cover top of cake with aluminum foil anywhere from the last 30 minutes to the last 15 or 20 minutes to prevent over browning. Cool cake in pan on wire rack 15 minutes. Remove cake from pan; cool completely on rack. Wrap cake in cheesecloth that has been soaked in brandy or orange juice. Wrap cake in foil and refrigerate up to 1 month. Moisten cheesecloth every week.
Title: The Ultimate Turtle Cheesecake
Ingredients:
- 2 butter
- 6 milk
- 1 pecan pieces
- 1/2 cream cheese
- 1 sugar
- 3 vanilla
- 3/4 eggs
- 1
- 3
- 2
Instructions:
1. Preheat oven to 350.
2. Mix cookie crumbles & butter together & then press firmly into a 9 inch springform pan.
3. Put caramels and milk in a small microwavable bowl.
4. Microwave on high for 3 minutes or until caramels are melted completely.
5. Stir the pecans into the caramel sauce.
6. Pour 1/2 of the caramel mixture onto the crust & refrigerate for 10 minutes.
7. Cover & refrigerate the other 1/2 of caramel mixture for later.
8. Beat the cream cheese, sugar, & vanilla with a mixture until well blended.
9. Add the egss, one at a time, mixing on low until well blended.
10. Pour over caramel layer in crust.
11. Bake 1 hour 5 minutes or until center is almost set over a pan of water.
12. When finished baking, refrigerate for 4 hours or overnight.
13. When ready to serve, microwave remaining caramel mixture for 1 minute.
14. Pour caramel sauce over cheesecake.
15. Melt chocolate as directed by package direction.
16. Drizzle chocolate over cheesecake.
17. Store in refrigerator!
Title: Cherry Berry Almond Cake
Ingredients:
- 2 sugar
- 1 1/2 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 buttermilk
- 1 eggs
- 2 canola oil
- 3 fresh lemon juice
- 1/3 unsweetened frozen blueberries
- 1/4 frozen unsweetened raspberries
- 1 confectioners' sugar
- 1 buttermilk
- 1
- 1 1/2
- 4
Instructions:
1. Preheat the oven to 350°F Coat a 12-cup Bundt pan with cooking spray, then dust with flour.
2. To prepare the cake: Toast the almonds in a large deep skillet over medium heat, stirring often, for about 3 minutes or until lightly golden. Tip into a bowl and set 1/2 cup aside.
3. Combine 1 1/2 cups of the almonds and 1/2 cup of the sugar in a food processor fitted with a metal blade. Process until the almonds are finely ground. Combine the ground almonds, flour, baking powder, baking soda, salt, and remaining 1 cup sugar in a large bowl. Add the buttermilk, eggs, egg whites, oil, lemon juice, and almond extract. Whisk until well combined. Fold in the blueberries, raspberries, and cherries. Pour the batter into the prepared pan.
4. Bake in the center of the oven for 65 to 70 minutes or until a wooden toothpick inserted into the cake comes out clean. Place pan on a rack and let cool for 15 minutes. Remove the cake from the pan, transfer to the rack, and let cool completely.
5. To prepare the glaze: Combine the confectioners' sugar and buttermilk in a bowl and stir until dissolved. Spoon over the cake. Coarsely chop the reserved 1/2 cup almonds and sprinkle over the top of the cake onto the glaze. Let set at least 15 minutes before serving.
Title: Toffee Cake
Ingredients:
- 2 3/4 all-purpose flour
- 2 brown sugar
- 1 baking powder
- 1 salt
- 3/4 butter
- 1 margarine
- 2 milk
- 2 vanilla
- 3 eggs
- 1/2 butter
- 1/3 margarine
- pecans
- chocolate
Instructions:
1. Soak top and bottom of 3 1/4-quart (3.25 L) clay cooker in water about 15 minutes; drain. Pat dry and grease bottom and sides of cooker. Line cooker with parchment paper cut to fit bottom only.
2. Mix flour, brown sugar, baking powder and salt in large mixer bowl. Cut in 3/4 cup (180 mL) butter until mixture forms fine crumbs; remove and reserve 1 cup (250 mL) of the flour mixture.
3. Add milk and vanilla to remaining flour mixture in bowl; mix until blended. Beat in eggs, one at a time, beating until smooth after each addition. Spread batter in cooker.
4. Cut 3 tablespoons ( 45 mL) butter into reserved flour mixtures; stir in nuts and chocolate shot. Sprinkle evenly over batter.
5. Place covered cooker in cold oven. Set oven at 350 F or 180°C Bake until wooden pick inserted in center comes out clean, about 1 1/2 to 1 3/4 hours. Cool in cooker on wire rack. Cut into bars or squares.
Title: Strawberries in Snow
Ingredients:
- 8 sugar
- 1 rose water
- 1/2 strawberries
- 1 -2 red wine
- 2 sugar
- 1 cinnamon
- 1/4 ginger
- 1/2
- 1/4
Instructions:
1. Whip cream and set aside.
2. Then beat egg whites until they form soft peaks.
3. Add egg whites to whipped cream and whisk together.
4. Add rose water and sugar - adding a little sugar at a time. This stuff will have a consistency something like Cool-Whip, but will taste lots better.
5. Clean strawberries and place into bowl.
6. Mix red wine, sugar, cinnamon, and ginger. Pour mixture over strawberries and allow to marinate for an hour or so.
7. Serve "snow" with strawberries on top and with a couple shortbread cookies on the side.
Title: Mom's Chocolate Intrigue Cake
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 3 flour
- 2 baking powder
- 1/2 salt
- 1 milk
- 1 1/2 vanilla
- 3/4 baking soda
- 1/4 sugar
- 1 1/2 hot water
- 1 salt
- 1 vanilla
- 1
- 2
Instructions:
1. I think you could use store-bought chocolate syrup in this recipe, but the syrup made in the original recipe is not as thick, so store-bought might change the outcome of the cake.
2. Place the ingredients for the chocolate syrup in a saucepan on the stove and cook over medium high until it reaches a syrupy consistency. Pour into a chilled bowl and place in fridge to cool quickly.
3. Preheat oven to 350 degrees. Grease and flour a tube pan with removable bottom. Mine has a fairly large center hole of about 4 inches.
4. Cream butter and sugar. Add eggs, one at a time, beating after each.
5. Sift together flour, baking powder and salt. Pour milk into the measuring cup and add vanilla.
6. Add the dry ingredients and the milk to the cake a little at a time, alternating between the two.
7. Stir the baking soda into the chocolate syrup.
8. Pour 2/3 of the batter into the prepared tube pan, smoothing out the top.
9. Mix the syrup into the remaining batter and spread this batter on top of the other batter, again smoothing the top.
10. Bake for 45 minutes. Then place aluminum foil over the pan and bake an additional 20-25 more minutes or until done.
11. We usually serve this cake without frosting, but for birthdays, I would add my Italian Chocolate Frosting.
12. When sliced, the chocolate should have moved down to form a circle in the middle of the cake that the kids say looks like a person's head and shoulders. They get a kick out of the slightly different shape each time the cake is baked.
Title: Chocolate Chippers
Ingredients:
- 2 1/4 unbleached all-purpose flour
- 1/4 cornstarch
- 1 baking soda
- 1/2 salt
- 1/4 butter
- 2 margarine
- 3/4 low-fat cream cheese
- 3/4 granulated sugar
- 1 brown sugar
- 1 egg
- 1 vanilla extract
- 3/4 chocolate chips
Instructions:
1. Preheat the oven to 375 degrees.
2. Lightly coat a baking sheet with cooking spray.
3. In a medium bowl, combine the flour, cornstarch, baking soda, and salt.
4. In a large bowl, combine the butter and cream cheese.
5. With an electric mixer on medium speed, beat for 1 minute, or until smooth.
6. Add granulated sugar and brown sugar.
7. Beat until light and creamy.
8. Add the egg, egg white, and vanilla extract.
9. Beat until smooth.
10. Reduce the mixer speed to low, add the flour mixture in 2 parts, beating just until combined.
11. With a spoon, stir in the chocolate chips.
12. Drop the dough by rounded teaspoonfuls onto the prepared baking sheet.
13. Bake for 9 to 12 minutes, or until golden.
14. Cool the cookies on a rack.
15. Repeat until all the cookies are baked.
Title: Sour Cream Pistachio Poppy Seed Cake
Ingredients:
- 1 instant pistachio pudding mix
- 1 eggs
- 4 sour cream
- 1 water
- 1/2 poppy seed
- 1/2 powdered sugar
- 1/4 milk
- 1
- 1 -2
Instructions:
1. In large mixing bowl with electric mixer on low speed beat together; cake mix, pudding mix, eggs, sour cream, oil and water just to moisten, scraping sides of bowl often.
2. Beat on medium speed 2 minutes.
3. Stir in poppy seed.
4. Spoon into greased and floured 10-12-cup fluted tube pan.
5. Bake at 350°F for 50 to 55 minutes or until toothpick inserted near center comes out clean.
6. Cool 10 minutes; loosen cake from side of pan with knife.
7. Gently remove cake from pan.
8. Cool completely on wire rack.
9. When cool, combine powdered sugar and enough milk to make glaze and drizzle over top and down sides.
Title: 10-Minute Vegan Brownies
Ingredients:
- 1/4 canola oil
- 1 unsweetened applesauce
- 1/2 silken tofu
- 1/2 sugar
- 3/4 pure vanilla extract
- 1 unbleached all-purpose flour
- 1 baking powder
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Lightly oil a 6x9 baking pan and set aside.
3. Combine oil and chocolate chips in a sauce pan over low heat and gently stir until melted.
4. I did this step in the microwave, heating the chocolate and oil in two 30 second increments, and then another 10 seconds, stirring in between each time until melted.
5. In a separate bowl combine the apple sauce OR silken tofu, sugar and vanilla. Whip this with a whisk or use a stand mixer to get the wet ingredients really combined well.
6. Add the melted chocolate to the apple sauce (or tofu) mixture.
7. Next add the flour and baking soda to the chocolate, and stir gently to combine. Don't over mix. Over mixing can make the brownies really dense and heavy.
8. Pour the batter into the pan, smooth the top, and bake for 25 to 30 minutes (Mine were perfect at 25).
9. Do not slice the brownies until they have cooled.
Title: Anise Hyssop & Almond Butter Cookies
Ingredients:
- 1 sugar
- 1/4 hyssop
- 1 unsalted butter
- 12 vanilla extract
- 1/2 flour
- 2 salt
- 1/2
- 3
Instructions:
1. Combine sugar and florets in a food processor and pulse till blended.
2. Add egg and process about 1 minute.
3. Add butter and vanilla and process about 1 minute.
4. Mix flour and salt and add to processor; process about 20 seconds or till most of flour is incorporated.
5. Add almonds and just mix - do not over process.
6. Turn dough onto a lightly floured surface and gather into a ball.
7. Divide into 3 parts and roll each into plastic wrap in a cylinder shape about 1½ to 2-inches in diameter.
8. Chill for 1 hour or till firm.
9. Preheat oven to 350°F.
10. Slice dough less than ¼-inch thick.
11. Place at least ½-inch apart on ungreased baking sheet.
12. Bake about 12 minutes or till edges are golden brown.
Title: French Vanilla Bread Pudding for 2
Ingredients:
- 2 egg
- 1 pecans
- 1/2 cinnamon
- 2 butter
- 1
- 1/4
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Place the bread cubes in two greased 6-oz. custard cups. In a small bowl, whisk the egg and creamer; pour over the bread.
3. Sprinkle with the caramel pieces, nuts, and cinnamon and dot with butter.
4. Bake for 18-20 minutes or until bubbly and golden brown. Cool slightly before serving.
Title: Delicious Apple Crisp
Ingredients:
- 4 apples
- 1/4 sugar
- 1 Splenda sugar substitute
- 3/4 flour
- 1 ground cinnamon
- 1 ground nutmeg
- 1 salt
- 1/3 butter
Instructions:
1. Spray 9 x 9 pan with non-stick spray, mound apples in pan and pour orange juice over them.
2. Combine sugar, flour spices and salt; cut in butter until mixture is crumbly.
3. Sprinkle over apples.
4. Bake at 375 degrees F.
5. for 45 minutes.
6. Serve warm with vanilla ice cream.
Title: Chocolate-Cherry Fruitcake
Ingredients:
- 1 1/2 dried cherries
- 1/4 Amaretto
- 6 Amaretto
- 1 1/4 all-purpose flour
- 1/2 salt
- 1/2 baking soda
- 1/2 baking powder
- 1/2 butter
- 10 sugar
- 2 eggs
- 2 vanilla extract
- 1 buttermilk
- 1 plain yogurt
- 2/3 walnuts
- 1 chocolate chips
- 3/4
Instructions:
1. Preheat oven to 350°F (180C.).
2. A day or so before you make the cake, toss the cherries in 1/4 cup liquor. Cover, and let macerate (soak up the liquor).
3. To bake the cakes, grease two 9-inch(23cm)loaf pans and line the bottoms with parchment paper and dust with cocoa powder.
4. Sift together the flour, cocoa, salt, baking soda, and baking powder. Set aside.
5. In the bowl of a standing mixer, or by hand,.
6. beat the butter and sugar until very light and fluffy. Stir together the eggs and yolk with the vanilla, then dribble them in while beating.
7. Mix in one-third of the flour/cocoa mixture, then half of the buttermilk or yogurt. Then mix in another third of the dry ingredients, then the rest of the yogurt or buttermilk. Finally, add the remaining dry ingredients, and gently stir in the nuts, chocolate chips and cherries.(which should have absorbed all the liquid. If not, add that as well.).
8. Divide and smooth the batter into the prepared loaf pans and bake for 45 minutes, or unril a toothpick inserted in the center comes out clean. Let stand on the counter-top for about 15 minutes.
9. With a skewer, poke about 50 holes in the cake and spoon 3 tablespoons of liquor over each cake. Let cool.
Title: Chocolate Chocolate Chocolate Bundt Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 milk
- 3 eggs
- 1 3/4 powdered sugar
- 2
Instructions:
1. In large bowl, combine cake and pudding mixes, cocoa, milk and eggs.
2. Beat on low speed till moistened, then beat on medium for 2 minutes.
3. Stir in chocolate chips.
4. Pour into greased and floured bundt pan.
5. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean.
6. Cool for 10 minutes, remove from pan, cool completely and dust with powdered sugar before serving.
Title: Peanut Butter and Butterscotch Cookies
Ingredients:
- 1 peanut butter
- 1 baking soda
- 1 egg
- 1
Instructions:
1. preheat oven to 325 f.
2. beat egg, baking soda, peanut butter and butterscotch chips together in a bowl.
3. cook for 7-8 minutes.
Title: Oasis Orbs
Ingredients:
- 1/2 rolled oats
- 1 dates
- 1 almond butter
- 3/4 sesame seeds
- 1/4 orange zest
- 2
- 1/3
Instructions:
1. Place 1/4 cup of the coconut on a plate and set aside.
2. Place the rolled oats in a heavy bottomed skillet and toast for a few minutes, stirring constantly.
3. When they begin to turn a darker shade of tan at the edges and emit a toasted aroma, transfer the oats to the bowl of a food processor.
4. Process on high to pulverize them to a fine meal consistency.
5. Add the remained 1/4 cup coconut and the dates and process to finely chop them, then add the almond butter, sesame seeds, and orange peel.
6. Add the orange juice and process until things come together to form a homogeneous mass.
7. Add a bit more orange juice, if needed, to get the right thickness and well blended consistency.
8. Don't add too much juice; you want the mixture to be fairly dry, not moist and mushy.
9. Use your hands to form the mixture into balls about 1 1/2-inch in diameter, then roll the balls in the reserved shredded coconut.
10. Place on a plate and chill for an hour or so before serving.
11. They're also good, though a bit gooey, when eaten at room temperature.
Title: Sweet Tortilla Roll-Ups
Ingredients:
- 1/2 fat-free ricotta cheese
- 2 sugar
- 2 cinnamon
- 1/4 vanilla
- 4 flour tortillas
Instructions:
1. Set oven to broil.
2. In a mixing bowl blend ricotta cheese, sugar, cinnamon and vanilla.
3. Spread about 2 tablespoons of filling down center of each tortilla.
4. Fold ends of each tortilla in and roll up like a burrito.
5. Place on cookie sheet and broil approximately.
6. 1 minute.
7. Serve warm.
Title: Impossibly Fudgy Brownies With Chile and Sea Salt
Ingredients:
- 1 unsalted butter
- 2 unsalted butter
- 3 all-purpose flour
- 1 1/2 kosher salt
- 1/2 cayenne
- 1/8 cocoa powder
- 1/2 sugar
- 2 1/2 eggs
- 3 vanilla extract
- 1 salt
Instructions:
1. Preheat the oven to 350 degrees. Line a rimmed 9-by-13-inch baking sheet with parchment paper.
2. In the microwave, or in the top bowl of a double boiler, melt together the butter and chopped chocolate, stirring until smooth. Meanwhile, combine flour, kosher salt and cayenne in a medium bowl.
3. Transfer chocolate mixture to a large mixing bowl and whisk in the cocoa powder and sugar. Add the eggs and vanilla; whisk until smooth.
4. Fold in the dry ingredients and continue folding until no lumps remain.
5. Scrape batter into the prepared pan and smooth the top with a spatula. Sprinkle all over with Maldon salt. Bake for 25 to 30 minutes until the edges just begin to pull away from the sides of the pan and the top is set and shiny.
6. Allow the brownies to cool completely in the pan before cutting.
Title: Sugar Free Apple Cake
Ingredients:
- 1 1/4 granny smith apples
- 1 1/4 apple pie spice
- 1 sugar substitute
- 2 cake flour
- 1/2 whole wheat flour
- 1/4 salt
- 1 baking soda
- 1 baking powder
- 1/3 egg substitute
- 1/3 pure vanilla extract
- 1 granny smith apple
- 1
Instructions:
1. Preheat the oven to 350 degrees F. Lightly mist an 8 x 8 baking pan with nonstick vegetable oil spray.
2. Place the diced apples in a microwave-safe container and microwave for 2 minutes. Cool.
3. In a small mixing bowl, combine 1/4 teaspoon apple pie spice and 1 tablespoon sugar substitute and reserve.
4. Combine the flours, salt, baking soda, baking powder, and 1 teaspoon apple pie spice in a mixing bowl. Set aside.
5. In a mixing bowl, whisk together the oil and 1 cup sugar substitute for 1 minute. Add the egg substitute and vanilla and continue to whisk for 1 minute. Add one-third of the dry ingredients and mix to combine. Add one-third of the Glucerna Shake and mix to combine.
6. Repeat the process two more times. Scrape the inside surface of the bowl and fold in the steamed diced apples. Pour the batter into the prepared pan. Arrange the sliced apples on top of the cake batter and sprinkle with the reserved spice and sugar substitute blend.
7. Bake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Transfer to a wire rack and cool. Slice and serve.
Title: Ginger Shortbread
Ingredients:
- 1/2 icing sugar
- 2 flour
- 1 ginger
- 1 butter
- 1/2 candied ginger
Instructions:
1. Combine icing sugar, flour and ginger.
2. Cut in butter.
3. Mix together with your hands, as per a pie crust. When mixture holds together work in candied ginger.
4. Press into an ungreased 9-inch square pan, about 1/2-inch thick.
5. Prick through to bottom of the dough with a fork.
6. Bake at 300 degrees F for 50-60 minutes.
7. While warm, cut into desired shapes.
Title: Hungarian Nutty Cones
Ingredients:
- 560 flour
- 25 baking powder
- 2 salt
- 20 butter
- 2 sour cream
- 250 vanilla essence
- 5 milk
- 175 caster sugar
- 3 vanilla essence
- 210 icing sugar
- 100
- 5
- 1
Instructions:
1. Preheat the oven to 200°C Spray a few large baking sheets with non-stick spray.
2. Sift the flour, baking powder and salt together. Rub in the butter. Add the egg yolks, sour cream, vanilla essence and just enough milk to form a soft dough which is easy to roll.
3. Blend the ingredients with a spatula until just mixed.
4. Divide the dough into 5 individual pieces. On a floured surface, roll out each piece till 2mm thick. Cut out a circle, 23 cm in diamter from each piece of dough and cut each circle into 8 wedges.
5. Whisk the egg whites till soft peaks are formed. Add the castor sugar by the spoonful, beating well after each addition. Add the nuts and vanilla essence and mix lightly. Spoon about 5ml of the filling onto each pastry wedge and roll up the wedge, starting at the wide end. Arrange the cones on the prepared baking sheets and brush with the whisked egg yolk. Bake for about 15 minutes or till done and golden brown. Roll in icing sugar while still warm.