lumicero/recipes-ing2inst huggingface dataset:
Title: Cuccidati
Ingredients:
- 8 dried figs
- 6 brandy
- 1 honey
- 2 raisins
- 2 dates
- 2 dried cherries
- 2 citron
- 1 walnut pieces
- 1 ground nutmeg
- 1/4 ground cinnamon
- 1/2 ground cloves
- 2 lemon rind
- 1 all-purpose flour
- 1 sugar
- 2 1/2 baking powder
- 1/3 salt
- 3/4 butter
- 1/2 eggs
- 8 milk
- 3 confectioners' sugar
- 1/4 vanilla extract
- 1 milk
- 1/2
- 1 -2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Make the Filling: In a bowl, combine the figs with 4 tablespoons of brandy and let soak overnight or up to 4 weeks.
3. In a food processor, combine the soaked figs, the remaining 2 tablespoons brandy, and all the remaining filling ingredients.
4. Process until chopped and well combined. (Alternatively, run all the ingredients through a meat grinder. Some Italian women bring their filling ingredients to the butcher and have him grind it for them.) Keep chilled until ready to use.
5. Make the Pastry: In a food processor, combine the flour, sugar, baking powder, and salt and pulse to mix. Add the butter and pulse until it looks like fine crumbs. In a small bowl, whisk together the 2 eggs and milk. While the motor in running, pour the liquid through the feed tube until just combined and a dough is formed. Form the dough into a disk and chill 30 minutes.
6. On a floured work surface, roll out the dough 1/8-inch thick. With a sharp knife or pizza cutter, cut out large (3-inch long) almond shaped pieces from the dough. Transfer the pieces to a sheet pan; then chill.
7. To form the cookies, have ready the filling, the chilled dough pieces, the egg wash with a pastry brush, and a sharp knife.
8. Paint the edges of the dough pieces with egg wash and place 1 teaspoon of filling shaped into an oval in the center of half the pieces. Top each with a second piece of dough and carefully pinch the edges together to seal. Trim the excess dough from around the edges.
9. Traditionally, these are meant to make each dough package look like a bird or fish, by shaping and cutting decorative lines. You can split 1 end to look like a tail, carve rows of lines to look like feathers or fins, cut a curved line for the gills or beak opening, and a hole for the eye (There are many different shapes they're made into, such as wreaths, slippers, and crescents.) Re-chill the cookies.
10. Brush the cookies with the egg wash. Bake the cookies until lightly golden brown, about 20 minutes.
11. Meanwhile make the Icing: In a bowl, whisk together all the ingredients.
12. Toss the cookies with the icing while they're still hot and sprinkle with the colored sprinkles, or leave them plain. The icing makes the cookies look like porcelain when they're done.
Title: Apple Pumpkin Dessert
Ingredients:
- 1 granny smith apple
- 1/4 canned pumpkin
- 2 water
- 2 Sweet 'n Low
- pumpkin pie spice
Instructions:
1. Chop apple into small pieces (about the size for apple pie).
2. In microwavable bowl, sprinkle 1/3 packet of Sweet & Low, and pumpkin pie spice. Layer 1/4 of the apple pieces on top. Sprinkle more Sweet & Low and pumpkin pie spice, and repeat.
3. With half the apple is layered, spread canned pumpkin over apples. Sprinkle generous Sweet & Low and pumpkin pie spice, then continue layering on the apple pieces.
4. When all apples have been added, pour water over mixture.
5. Microwave for 3 1/2 minutes, stirring the mixture about every minute.
Title: Striped Delight
Ingredients:
- 30 margarine
- 6 cream cheese
- 1 sugar
- 1/4 milk
- 2 Cool Whip
- 1 milk
- 3 1/4 instant chocolate pudding mix
- 2
Instructions:
1. Place cookies in food processor. Process to make fine crumbs and transfer to a bowl. Press firmly into a 9x13 pan. Refrigerate 10 minutes.
2. Beat cream cheese, sugar and 2 tablespoons cold milk until blended. Stir in 1 1/4 cups of the cool whip. Spread over crust.
3. Pour 3 1/4 cups milk into a large bowl. Add dry pudding. Beat until blended. Spoon evenly over cream cheese layer. Let stand 5 minutes. Spread remaining whipped topping over pudding layer.
4. Refrigerate at least 4 hours before serving.
Title: Black Rum Fudge Cake
Ingredients:
- 1/2 rum
- 1 1/2 strong black coffee
- 5 butter
- 1 sugar
- 2 all-purpose flour
- 2 baking soda
- 1 salt
- 1/8 eggs
- 2 vanilla
- 1 rum
- 1/4 butter
- 2 icing sugar
- 2 flaked coconut
- 1 1/4 maraschino cherries
- 1/3
- 4
Instructions:
1. Generously grease and flour a 12 cup bundt or tube pan.
2. On top of double boiler, over simmering water heat rum and coffee for 5 minutes.
3. Add chocolate and butter, stir until just melted.
4. Remove from heat.
5. Add sugar and stir until dissolved.
6. Pour into a large bowl and cool 10 minutes.
7. Preheat oven to 275F.
8. Sift flour, baking soda and salt otn a small bowl.
9. With electric mixer, beat flour into chocolate mixture 1/2 cup at a time.
10. Beat 1 minute a med.
11. speed.
12. Add eggs and vanilla, beat 1/2 minute more.
13. Pour into prepared pan, and bake 1 hour and 20 minutes.
14. Cool one hour in pan.
15. For best flavour, cover cake and mellow for one day before serving.
16. Prepare chocolate rum glaze.
17. and spoon slowly over cake.
18. Garnish with coconut and cherries.
19. Chocolate Rum Glaze Place chocolate and butter in saucepan over very low heat; stir until smooth.
20. Stir in rum.
21. Cool two minutes.
22. Gradually add icing sugar, beating until smooth.
Title: Boston Cream Pie
Ingredients:
- 2 eggs
- 3/4 granulated sugar
- 1/3 butter
- 1/2 margarine
- 1 vanilla
- 1 all-purpose flour
- 1/4 baking powder
- 1/3 salt
- 1 milk
- 1/4 milk
- 1/4 granulated sugar
- 1/8 all-purpose flour
- 1 salt
- 1/2 egg
- 1 vanilla
- 2 icing sugar
- 1 butter
- 4 margarine
- water
- milk
Instructions:
1. FOR THE CAKE: Preheat oven to 350°F Beat eggs in mixing bowl until thick. Beat in sugar, butter and vanilla.
2. Add flour, baking powder and salt. Stir.
3. Add milk. Stir and pour into 1 greased 8-inch round layer pan. Bake in oven for about 25 to 30 minutes until an inserted wooden pick comes out clean. Cool. Cut cake to make 2 layers. Spread Custard Filling between layers.
4. FOR THE CUSTARD FILLING: Bring milk to a boil in medium saucepan.
5. Meanwhile mix sugar, flour and salt together thoroughly. Add egg and vanilla. Mix well. Stir into boiling milk to thicken. remove from heat. Cool. Setting pan in ice water helps to cool quicker. Stir often. Spread between layers. Apply Chocolate Glaze.
6. FOR THE CHOCOLATE GLAZE: Beat all 4 ingredients together in small bowl. Add more water if needed to make a barely pourable glaze. Spread over top of cake. Allow some to drizzle down sides a bit. Chill. Serve with or without whipped cream.
7. NOTE: a regular 2 layer cake may be used, your own or a mix. Being large it will give more cake per serving.
8. Company’s Coming.
Title: Crowniee
Ingredients:
- 320 flour
- 380 margarine
- 3 eggs
- 121 cocoa powder
- 162 sugar
- 2 chocolate chips
- 250 milk
Instructions:
1. Mix all the ingreadients in a bowl and mix.
2. Bake for 15 mins at 165 degrees.
Title: Low Carb Lemon Cheesecake Squares
Ingredients:
- 1 water
- 1 sugar-free lemon gelatin
- 2 fat free cream cheese
- 1 lemon juice
Instructions:
1. Blend all ingredients and pour into a 9" x 13" pan.
2. Refrigerate 4 hours or until firm and enjoy.
Title: Classic Tomato Soup Cake
Ingredients:
- 4 butter
- 1 margarine
- 1 sugar
- 1 egg
- 1 1/2 flour
- 1/2 walnuts
- 2 baking powder
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 salt
- 1/4 allspice
Instructions:
1. Preheat oven @ 350 degrees.
2. Cream Butter and Sugar.
3. Mix in remaining ingredients.
4. Pour in lightly greased 9" square cake pan.
5. Cook for 30 to 35 minutes until done.
6. (When toothpick inserted in center of cake comes out dry.).
7. Let cool completly and ice cake with Recipe #418738 .
Title: Sea Salt Caramel Brownies
Ingredients:
- 1/2 butter
- 4 coconut oil
- 1/4 honey
- 3/4 eggs
- 2 cocoa powder
- 2 baking soda
- 2 salt
- 1/4 butter
- 1/2 honey
- 1/2 coconut milk
- 1/2 heavy cream
- 1/2
Instructions:
1. Brownies:
2. Preheat oven to 325. Grease a 9×9 square baking dish (for thick brownies) or 9×13 glass dish for regular brownies.
3. Melt together the butter, chocolate and coconut oil.
4. Whisk in the honey. Allow mixture to cool down before adding your eggs.
5. Stir in your eggs.
6. Add your flours, baking soda and salt. Whisk well to combine.
7. Spread mixture evenly into greased baking dish.
8. Bake for 25-30 minutes.
9. Let cool completely before topping with caramel.
10. Caramel:
11. In a heavy bottom saucepan, combine butter and honey. Bring to a boil.
12. Continue to cook, stirring frequently until it turns a dark caramel color. You want it to be slightly darker than what you want in the end. Remove from burner. Add milk (stand back, it will splatter!) Stir to combine.
13. Let cool slightly and allow to thicken, about 5 minutes.
14. Pour caramel onto cooled brownies. Spread evenly to cover.
15. Sprinkle with sea salt. Cut into small squares, as they are very rich! These cut most cleanly once chilled. Store in an airtight container in the fridge up to 1 week.
Title: Crescent Roll Cheese Coffeecake
Ingredients:
- 2 cream cheese
- 1 sugar
- 1/2 flour
- 1 egg
- 1 -2 sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a 10 inch cake pan,lay out the separated triangles from one crescent roll in a star pattern, with corners overlapping. Pat down in pan until the bottom is completely covered, and a little up the sides. It's nice if there are some points up the sides to lay over the topping.
3. Put pan in oven for 4-5 minutes.
4. From the second tube, take four crescents, roll them out and cut them in half the long way (so you have eight small triangles). Set aside.
5. Beat cream cheese, sugar, flour and egg together. Stir in almond extract. Remove pan from oven.
6. Pour the cream cheese mixture in the pan, gently smooth out.
7. Fold over any points from the sides of the pan.
8. Lay the additional pastry triangles around the cake like a spoke, with the thin points to the center.
9. Sprinkle with 1 teaspoon sugar.
10. Bake for 24 minutes, or until top is golden.
11. Remove from oven, let sit for approximately 15 minutes.
Title: Fabulous Mocha Brownie Cake
Ingredients:
- 2 brown sugar
- 6 powdered instant coffee
- 1 1/2
- 2/3
- 1 1/2
Instructions:
1. Pour brownie mix evenly into 4 waxed paper lined cake pans. Bake for 20 minutes at 350 degrees F. Let cool.
2. Whip cream with brown sugar and instant coffee. Frost each layer with the whip cream mix and sprinkle with heath bars. Frost the top and side and sprinkle with the remaining heath bars.
Title: Ultimate Non-dairy Chocolate Pudding
Ingredients:
- 1 1/2 silken tofu
- 1/3 pure maple syrup
- 1/4 honey
- 1 1/2 vanilla extract
- 1 salt
Instructions:
1. Place all ingredients in a blender or food processor fitted with a metal blade.
2. Process until smooth, creamy, and thick.
3. Chill until ready to serve.
4. Enjoy!
Title: Chocolate Wheatmeals
Ingredients:
- 1/3 butter
- 2/3 brown sugar
- 1 egg
- 1 wheat germ
- 1 whole wheat self-rising flour
- 1/2 self-rising flour
- 4 1/2 white chocolate
Instructions:
1. Grease a cookie sheet and preheat oven to 350 degrees F. Beat the butter and sugar until fluffy. Add the egg and beat. Stir in wheatgerm and flours. May need to thoroughly combine mixture with your hands.
2. Place rounded teaspoonfuls on the cookie sheet, allowing plenty of room for the cookies to spread.
3. Flatten cookies slightly with a fork. Bake for 15-20 minutes, until golden. Let cool on the cookie sheet for a few minutes before transferring to a cooling rack.
4. Melt the chocolate, then dip each cookie in the chocolate to cover the flat side. May come a little way around the edges. Let excess chocolate drip back in the bowl.
5. Place cookies on baking parchment and let the chocolate set before serving.
Title: Taiyaki
Ingredients:
- 2 wheat flour
- 1/2 baking soda
- 1 salt
- 2 sugar
- 1 water
- 6 azuki beans
Instructions:
1. Cooking time is actually UNKNOWN and will likely vary with stoves!
2. Stir flour, water, salt, and sugar thoroughly. Add baking soda.
3. Heat the Taiyaki-ki (fish mold) on both sides briefly so it is warm, not in intense heat.
4. Spread the oil in the Taiyaki-ki and pour the mixed ingredients into the Taiyaki-ki filling it half way.
5. Put Azuki beans over the mixed ingredients in the Taiyaki-ki.
6. Pour additional mixed ingredients on Azuki filling the Taiyaki-ki.
7. Close the Taiyaki-ki and heat both sides turning the Taiyaki-ki over at intervals.
8. Let it cool and enjoy the Taiyaki.
9. Additionally, a Taiyaki-ki, or fish mold, is needed to make Taiyaki. You can purchase one through yahoo stores.
10. Source(s):
11. http://answers.yahoo.com/question/index?qid=1006051824265.
Title: Super Duper Easy Rocky Roads
Ingredients:
- 2 vegetable shortening
- 2 miniature marshmallow
- 1 pecans
- 1/2 raisins
- 1/2
- 1
Instructions:
1. In small saucepan combine morsels and shortening.
2. Stir over low heat until morsels are melted and mixture is smooth.
3. Remove from heat.
4. Add rest of ingrediants to saucepan and mix well.
5. Spread into an 8 inch square pan.
6. Chill until set.
7. Cut into squares.
Title: Banana Cream Brownie Dessert
Ingredients:
- 1 water
- 1/2 eggs
- 1/4 firm bananas
- 2 milk
- 1 vanilla instant pudding mix
- 3/4
- 3
- 1 2/3
- 2
- 1
Instructions:
1. Prepare brownie batter according to package directions for fudge-like brownies. Stir in 1/2 cup chocolate chips and 1/4 cup peanuts. Spread into a greased 13x9x2-inch baking pan. Bake at 350° for 28-30 minutes. A toothpick inserted in the center should come out clean.
2. Slice bananas and arrange in a single layer over cooled brownies then sprinkle with 1/4 cup chocolate chips and 1/4 cup peanuts.
3. In a large mixing bowl, beat the milk and pudding mixes on low speed for 2 minutes. Fold in whipped topping and spread on top of all. Sprinkle with remaining chocolate chips and peanuts, chopped.
Title: Easy Vegan Chocolate Cake
Ingredients:
- 3 flour
- 2 sugar
- 6 baking soda
- 2 salt
- 1 water
- 2 vinegar
- 3/4 vanilla
- 2
Instructions:
1. Preheat oven to 350°F
2. Mix dry ingredients first. Once the mixture is even, mix in wet ingredients. Continue mixing until you obtain an even batter (no lumps).
3. Pour into a cake pan and bake for approximately 40 minutes.
Title: Chocolate Walnut Tart
Ingredients:
- 2 1/4 all-purpose flour
- 3/4 unsalted butter
- 1/2 butter
- 6 -8 salt
- 4 eggs
- 1 1/4 sugar
- 3 unsalted butter
- 1 butter
- 3/4 vanilla
- 1 3/4 all-purpose flour
- 1 1/2 walnuts
Instructions:
1. For the crust: In a medium bowl combine flour and salt; cut in 3/4 cup butter using a pastry blender.
2. Make a well in center; add 6 to 8 tablespoons ice water, one tablespoon at a time. Toss mixture with a fork to moisten after each addition.
3. Use your hands to flatten the dough into a disk.
4. Cover the disk with plastic wrap and refrigerate for 1 hour or until the dough is easy to handle; unwrap.
5. Preheat oven to 450 degrees F.
6. On a lightly floured surface, roll the dough from center to edges to form a circle 15 inches in diameter.
7. Fold the pastry in quarters and transfer the pastry to a 10-inch springform pan or 10-inch round cake pan.
8. Unfold the pastry into the pan, being careful not to stretch the pastry.
9. Gently press the pastry onto side of pan two inches up the sides of the springform pan or trim the edges flush with the top of the cake pan.
10. Generously prick bottom and sides of pastry in pan with a fork.
11. Line pastry with a double thickness of regular foil or one layer of heavy-duty foil.
12. Bake for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or till set and dry. Set aside.
13. Reduce oven temperature to 350 degree F.
14. For filling: In a large mixing bowl, beat the eggs with an electric mixer on high speed about 5 minutes or until thick and light colored.
15. Gradually add the sugar; mix well until mixture is light and fluffy.
16. Add the 3 tablespoons melted butter and vanilla; mix well.
17. Add the flour; mix just until combined, scraping the sides of the mixing bowl. Stir in walnuts and chocolate pieces.
18. Pour the filling into the partially baked pastry shell. Bake for 45 minutes until golden brown.
19. Cool 1-1/2 hours on a wire rack. Remove sides of springform pan, or turn the tart in cake pan out onto rack, then invert onto cake plate.
Title: Mince Pies (With Homemade Mincemeat)
Ingredients:
- 2 currants
- 2 raisins
- 1/2 brandy
- 3/4 lemon, juice and zest of
- 1 ground nutmeg
- 1/4 dark brown sugar
- 1/2 ground cinnamon
- 1 ground allspice
- 1 suet
- 1 unsalted butter
- 1 granulated sugar
- 7 all-purpose flour
- 1/4 salt
- 3
- 1 2/3
- 1/4
Instructions:
1. For the filling, mix all the filling ingredients in a large bowl. Cover and let sit overnight to absorb all the liquid then spoon and pack into sterilised jars. Let it sit for at least 2 weeks (but longer is better) before using. (You can also just buy two 14oz jars of 'mincemeat' if you can find it).
2. For the pastry:
3. Cream the butter and sugar in a medium bowl until smooth. Add the egg yolks and stir them in until smooth. Add the flour and salt, stir briefly then use your hands to gently knead into a uniform dough. Divide into two balls, flatten into disks and cover with plastic wrap then chill for an hour.
4. Preheat the oven to 350°F.
5. To assemble:
6. Remove one disk of pastry from fridge and unwrap. Roll out on a piece of floured baking paper until very thin - about 1/8-inch thick. Use a circular cutter to cut out twelve 3-inch circles. Place the circles into a mini tart/tartlette pan. Spoon in a heaped teaspoonful of filling. Re-roll the scraps of dough and cut out 12 stars to place ontop of each tartlet.
7. Bake for 10-15 minutes until golden and bubbling. Remove from the pan to a wire rack to cool completely.
8. Repeat the rolling, cutting and filling of the pies using the remaining pastry.
9. Store in an airtight container.
Title: Doughnuts You Can't Get Enough Of!
Ingredients:
- 1 sugar
- 3 1/2 baking powder
- 1/2 nutmeg
- 1/2 cinnamon
- 1/2 salt
- 4 self raising flour
- 2 eggs
- 1 milk
- 3 butter
- 6 cinnamon
- 100 butter
- 1/2 sugar
Instructions:
1. Sift together in a large bowl dry ingredients.
2. Add liquid ingredients, you may need to add extra milk if mixture is too dry.
3. Roll it out about 1/2 inch thick on a floured board and cut with a doughnut cutter or just use a cookie cutter and put a hole in the middle.
4. Fry them in 200 degrees fat until nicely browned.
5. Drain on paper towels.
6. Using a pastry brush, once the doughnut has cooled cover it with butter and roll in cinnamon and sugar.
7. Enjoy!
Title: Gingerbread Cookies Low-Fat
Ingredients:
- 1/3 butter
- 1/3 brown sugar
- 1 egg
- 1/4 blackstrap molasses
- 1/2 honey
- 2 3/4 all-purpose flour
- 1 baking soda
- 1 salt
- 2 cinnamon
- 2 fresh ginger
Instructions:
1. In a big bowl. beat butter, brown sugar, egg.
2. Fill a one cup measuring cup with 1/4 cup blackstrap molasses. Then continue to fill the measuring cup to the 2/3 cup mark, with honey. Add to butter, sugar and egg. Mix well.
3. Grate chunk of ginger -about 2 tbsp-, then add to bowl and mix.
4. Sift dry ingredients into the big bowl and mix well.
5. Chill dough for 2 hours.
6. Roll out 1/4-inch thick and cut into shapes. Bake 8-10 minutes.
Title: Banana Pineapple Whip
Ingredients:
- 12 crushed pineapple with juice
- 2 -3 firm bananas
- 2 sugar-free vanilla pudding
- 1
Instructions:
1. Instead of 2 boxes of pudding, I only use 1 large box. Blend the pudding and pineapple until well-blended.
2. Stir in bananas and fold in cool whip.
3. Cover and chill at least one hour.
4. To serve, spoon into dessert cups or just serve straight from the bowl.
Title: Mile High Coconut Cake
Ingredients:
- 3 1/2 all-purpose flour
- 3 1/4 baking powder
- 3/4 salt
- 1 unsalted butter
- 2 granulated sugar
- 6 light coconut milk
- 1 -2 orange marmalade
- 1 cream cheese
- 1/2 unsalted butter
- 1 confectioners' sugar
- 1/4 lemons
- 16 orange zest
- 1
- 1 3/4
- 1
Instructions:
1. Heat oven to 350 degrees. Coat three 8-inch round cake pans with nonstick cooking spray and dust with flour. Set aside.
2. In a medium bowl combine flour, salt and baking powder. Set aside.
3. With mixer on medium speed, beat butter and granulated sugar until light and fluffy in a large bowl. Mix in coconut milk, and extract. Add flour mixture a little at a time until incorporated. Batter will be VERY heavy. Set aside.
4. In a 3rd bowl, using clean dry beaters, beat egg whites on high speed until soft peaks form. Fold egg whites into batter with a spatula until no egg whites remain. The batter should now be the consistency of cake batter.
5. Pour into prepared pans and bake for 40 minute or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes then remove from pan and cool completely.
6. Frosting:
7. In a large bowl beat cream cheese and butter until smooth. Add confectioners' sugar and coconut extract and mix on low speed until smooth.
8. Assembly:
9. Place one layer on pedestal. Spread with 1/4 cup of desired filling. Top with 2nd layer and the remaining filling. Top with last layer. Secure with skewers. Spread frosting on side and top of cake.
10. Press a handful of coconut gently into side of cake. With remaining coconut, sprinkle on top of cake and chill. Garnish with raspberries etc.
Title: Poached Winter Fruits in Lemon Sauce
Ingredients:
- 4 pears
- 10 prunes
- 10 apricots
- 100 honey
- 200 water
- 1 cinnamon
- 2 cloves
- 1 lemon
- creme fraiche
Instructions:
1. Bring the honey and water to the boil until the honey has dissolved, then add the cinnamon stick, cloves, and lemon rind. Cut the lemon in half and squeeze all the juice into the sauce.
2. Submerge the pieces of fruit in the lemony sauce, then bring to the boil for about 15 minutes until the fruit is lightly poached. If there's not enough sauce to cover all the fruit, add a touch more water.
3. Serve straight away with a dollop of creme fraiche or fromage frais.
Title: Thai Coconut Cake With Mango Sauce
Ingredients:
- 5 eggs
- 1/2 brown sugar
- 1 salt
- 1/2 coconut milk
- 1/4 baking powder
- 2 all-purpose flour
- 2 mangoes
- 1 coconut milk
- 2 brown sugar
- 3/4 vanilla extract
- 1/4
- 1
Instructions:
1. Preheat oven to 350.
2. Grease a tube pan.
3. Beat the egg WHITES on high for about 3 minutes - till they resemble whipped cream, and set aside. (Doing this first helps insure no grease from the next steps carries over on the beater/bowl and prevents them from whipping up!).
4. Beat the egg YOLKS, adding in the sugar, salt, oil, coconut milk and coconut extract.
5. Add the baking powder and then the flour to the yolk mixture.
6. Beat just till blended.
7. Fold the egg whites into the yolk mixture just till incorporated - you want to keep it as fluffy as you can but still mixed.
8. Pour into your prepared pan and bake for 30 minutes - or till the top is golden brown and an inserted knife/cake tester comes out clean.
9. Sauce:
10. Place all the sauce ingredients into a blender or food processor and blend till smooth.
11. To serve:
12. Warm the mango sauce in a saucepan.
13. Cut slices of the cake and plate them.
14. Pour warm sauce over.
15. If desired garnish with freshly toasted unsweetened coconut.
Title: Almond and Chocolate Fingers
Ingredients:
- 1/2 chocolate
- 1 honey
- 175 butter
- 2
- 50
Instructions:
1. Grease and line a square cake tin.
2. Put the butter, chocolate and honey in a pan and heat gently until it get melted.
3. Stir in the biscuits crumbs and almond until thoroughly mixed, turn into the prepared tin and smooth the top.
4. Leave until set, then cut into fingers before serving.