lumicero/recipes-ing2inst huggingface dataset:
Title: Supernatural Brownies from Scratch
Ingredients:
- 1 unsalted butter
- 8 bittersweet chocolate
- 4 eggs
- 1/2 salt
- 1 granulated sugar
- 1 dark brown sugar
- 2 vanilla extract
- 1 all-purpose flour
Instructions:
1. Set the rack in the middle of the oven and preheat oven to 350. Line a 13x9x2 inch pan with parchment paper. Bring parchment up sides of pan so there is a slight overhang. Grease with butter. (I did not use parchment paper and just greased my pan with the butter wrappers).
2. Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not place the chocolate butter mixture into the microwave and heat for 20 seconds or so and whis kagain. You can also combine the butter and chocolate in a heat proof bowl and set over a pan of simmering water and stir occasionally until melted.
3. Whisk the eggs in a large bowl. Add the salt, granulated sugar, brown sugar, and vanilla and whisk until smooth. Be sure no lumps of brown sugar remain. Whisk in the chocolate butter mixture and then add the flour and whisk until the batter is uniform.
4. Pour the batter into the prepared pan and spread evenly. Bake for 45 minutes, until the top has formed a shiny crust and the batter is moderately firm. Cool completely in the pan on a rack. If not serving right away, wrap pan in plastic wrap and keep at room temperature or refrigerated until the next day.
5. To cut brownies, first lift them out of the pan using the parchment overhang and transfer them to a cutting board. Separate the parchment from the edges. Using a sharp knife, trim away the edges and cut the brownies into 2 inch squares.
Title: The Ultimate U.S.A. Flag Cake
Ingredients:
- 2 strawberries
- 1 1/2 boiling water
- 1 strawberry Jell-O gelatin dessert
- 1 water
- 1 fresh blueberries
- 1 1/3 Cool Whip
- 1
Instructions:
1. Slice 1 cup of strawberries, and halve remaining.
2. Stir boiling water into gelatin in bowl until completely dissolved.
3. Mix 1 cup cold water and enough ice to make 2 cups.
4. Stir into gelatin until ice is melted.
5. Refrigerate 5 minutes, or until slightly thickened.
6. Line 12x8-inch dish with cake slices.
7. Stir sliced strawberries and 1 cup blueberries into gelatin, and spoon over cake.
8. Refrigerate 4 hours, or until firm.
9. Spread cool whip over gelatin.
10. Arrange strawberries and blueberries on top to create flag.
Title: Strawberry and Cream Cheese Parfait
Ingredients:
- 4 light cream cheese
- 1/4 sugar
- 1 vanilla yogurt
- 3 strawberries
- 1
Instructions:
1. In a bowl, with an electric mixer, mix cream cheese and 3 tablespoon of sugar for 2 minutes or until it's creamy. Add yogurt and mix until the mixture is homogeneous.
2. Put strawberries in a large bowl. Add remaining sugar and stir delicately to coat well. Let rest for 5 minutes at room temperature (stir one time).
3. In 6 parfait glasses of a capacity of 1 cup each, distribute half the mixture of cream cheese, half of strawberries and half of almond cookies. Repeat with remaining ingredients. Cover with a plastic wrap and put in the fridge for 2 hours. When ready to serve, garnish with roasted almonds.
Title: Fudgy Avocado Brownies
Ingredients:
- 2 avocados
- 8 dark chocolate
- 1 granulated sugar
- 2 eggs
- 1 vanilla extract
- 3/4 all-purpose flour
- 1/4 baking powder
- 1/2 salt
- 1/4 olive oil
- 3 dark chocolate
- 4 avocado
- 1 vanilla extract
- 1/2 powdered sugar
- 2 1/2 cocoa powder
- 2 chocolate
- 1 -2
Instructions:
1. For Brownies: Preheat oven to 350 degrees F (325 F for glass or dark pan).
2. Liberally spray a 9-inch square pan with non-stick spray.
3. In a large bowl, whisk mashed avocado and melted chocolate.
4. Whisk in sugar until combined, then add eggs and vanilla extract, mixing well.
5. Add in flour, cocoa, baking powder, and salt, mixing with a large spoon or rubber spatula until JUST combined - do not over mix.
6. Stir in oil until its well distributed and batter is somewhat smooth. Fold in chopped chocolate, then spread batter in pan.
7. Bake for 28-32 minutes (35-40 minutes if baking at the lower temperature) or until middle is set.
8. Remove and let cool completely, then frost and top with grated chocolate if desired.
9. For Frosting: Add avocado to the bowl of an electric stand mixer (or a hand held electric mixer) and beat until creamy. With the mixer on low speed, add in vanilla and then slowly add in powdered sugar and cocoa powder, scraping down the sides if needed, until a smooth frosting forms.
10. Frost brownies once cooled.
Title: Kahlua Cookies
Ingredients:
- 1/4 margarine
- 1/2 sugar
- 3 Kahlua
- 1 egg
- 2 flour
- 1 1/2 instant coffee granules
- 1/2 ground cinnamon
- 1/4 salt
- 2 powdered sugar
- 1/2
Instructions:
1. Cream margarine in a medium bowl; Gradually add sugar, beating at medium speed of an electric mixer until light and fluffy.
2. Add kahlua and egg, beating well.
3. Combine flour and next 3 ingredients, stirring well.
4. Gradually add flour mixture to creamed mixture, beating at low speed of an electric mixer until well blended.
5. Cover and chill dough for 15 minutes.
6. Combine powdered sugar and cocoa.
7. Shape dough into 1-inch balls; Roll each ball in sugar mixture.
8. Place on cookie sheets coated with cooking spray.
9. Flatten each with a fork in a crisscross pattern.
10. Bake at 400 degrees for 9 minutes.
Title: Tomato Soup Cake
Ingredients:
- 1/2 butter
- 2 sugar
- 2 eggs
- 1 milk
- 1/2 flour
- 2 vanilla
- 1 baking powder
- 1 1/2 baking soda
- 1/2 cinnamon
- 1 1/2 ground cloves
- 1/2 salt
- 3/4 cream cheese
- cinnamon
- ground cloves
- vanilla
- milk
Instructions:
1. Cream the butter and the sugar for about 4 minutes till light and smooth looking.
2. Add the two eggs and beat till completely smooth and silky looking add the vanilla.
3. Then add soup and milk and beat till it looks almost completely mix it will look a little separated.
4. Then sift all the rest of the dry ingredients together, whisk the dry around for a minute.
5. Then add the whisked dry ingredients to the wet mixture in the mixer and beat for 3 minutes on low and then 3 minutes on high.
6. Pour in pan and bake.
7. Times vary for pans but at least 40 minutess and then check and keep baking till tester comes out clean!
8. Frosting option:
9. The amounts vary depending on taste and amount of cream cheese. Mix cream cheese with mixer and add a dash of milk till it appear to look like smooth pliable frosting. Add vanilla and spices to taste!
Title: Super Delicious Vegan Banana Cake
Ingredients:
- 2 flour
- 1 1/2 baking soda
- 1/2 salt
- 1/4 water
- 1 vanilla
- 1 egg substitute
- 1/2 powdered sugar
- 1/2 brown sugar
- 1/4 bananas
- 5 water
- 1/2 walnuts
- 1 chocolate chips
Instructions:
1. Turn the oven to 350°F Grease a 9in square pan and set aside.
2. Combine the flour, baking soda and salt in a small bowl. Set aside.
3. Place the 1/4 cup water, the vanilla and the egg replacer in a mixer bowl. Beat at the highest speed until soft peaks begin to form. Gradually add the powdered sugar. Set this fluffy mixture aside.
4. Place the 1/2 cup brown sugar, the oil and the bananas in a mixer bowl. Mix until completely combined. Gradually add the dry ingredients until you have a thick batter. Depending on the softness of the bananas, you may need to add water to attain the right consistency. Be sure to add it a tablespoon or two at a time so you don't end up with a runny mess! I usually add 2 or 3 tablespoons.
5. Stir the walnuts and chocolate chips into the batter.
6. Carefully fold the batter into the whipped egg replacer mixture.
7. Carefully spoon the whole lot into the prepared pan. Bake for 50 minutes.
Title: Drumstick Cheesecake
Ingredients:
- 1/2 margarine
- 1 1/2 peanut butter
- 2 cream cheese
- 1/2 white sugar
- 8 peanut butter
- 1 eggs
- 1/2 vanilla
- 4 Cool Whip
- 1 peanuts
- 1
- 1/4
Instructions:
1. Mix margarine, graham wafer crumbs, peanut butter and peanuts together.
2. Press into a 9x13 inch pan.
3. Beat cream cheese and sugar until smooth.
4. Add peanut butter and eggs.
5. Add vanilla and Cool Whip and mix until blended.
6. Pour mixture over wafer crumbs and freeze for one hour.
7. Sprinkle with peanuts and drizzle with chocolate syrup.
8. Keep frozen and serve chilled. Place in fridge 30 minutes before serving.
9. TIP: Before preparing crust, you can cut the cream cheese into 8 cubes and put in the bowl. Put in the sugar and let it sit while you prepare the crust. This allows the cream cheese to soften faster.
Title: Black Bean Brownies
Ingredients:
- 1 Egg Beaters egg substitute
- 1 Splenda granular
- 1 vanilla
- 1/2 baking powder
- 1/2 baking soda
- 2 yogurt
- 1/4 black beans
- 1
Instructions:
1. Heat oven at 350 degrees.
2. puree black beans with eggbeaters.
3. mix remaining ingredients.
4. pour into greased 8x8 pan for 30 minutes or until edges pull away from edge.
5. eat the pan!
Title: Harvest Cake
Ingredients:
- 3 all-purpose flour
- 1 3/4 sugar
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 1 1/4 butter
- 4 eggs
- 1 vanilla
- 1 pecans
- 1/2 raisins
- 1/2 coconut
- 3 raw carrots
- 1 apple
- 1/3 butter
- 3 powdered sugar
- 1 1/2 vanilla
- 2 -4 milk
Instructions:
1. In a large bowl, combine flour, sugar, soda, salt and cinnamon.
2. Mix in the melted butter, eggs, and vanilla.
3. Stir in the pecans, raisins, coconut, grated carrots and grated apple.
4. Pour into a 9x13 greased and floured pan.
5. Bake at 350°F for 40-50 minutes.
6. When cake is cool frost with brown butter frosting.
7. Frosting: In a saucepan, melt butter.
8. Continue to cook until it begins to brown, stirring constantly.
9. Be careful not to burn.
10. Remove from heat and let cool slightly.
11. Add the powdered sugar, vamilla and milk a tablespoon at a time until frosting is of desired consistancy.
12. Frost cooled cake.
Title: Sugar Ghosts
Ingredients:
- 1 1/2 powdered sugar
- 1 butter
- 1 vanilla
- 1 egg
- 1 flour
- 2 1/2 baking powder
- 1 cream of tartar
- 1 granulated sugar
- 1/3
Instructions:
1. Combine powdered sugar, butter, vanilla, almond extract and egg in a large bowl. Beat well together.
2. Add flour, baking powder and cream of tartar. Mix well. Wrap in plastic and place in freezer for 25 to 30 minutes.
3. Heat oven to 375 degrees. Grease cookie sheets lightly. Divide dough in half and roll out to 1/4" thick on lightly floured surface. Cut into shapes and sprinkle with granulated sugar.
4. Bake 7 to 8 minutes or until edges are lightly browned. Cool on rack. Decorate with black gel icing.
5. These are super easy to make, decorate and transport to all your Halloween parties!
6. 3 Dozen.
Title: Cook's Country Potato Chip Cookies
Ingredients:
- 3/4 all-purpose flour
- 1/2 pecans
- 1/4 salt
- 1/4 unsalted butter
- 1/2 sugar
- 1/4 confectioners' sugar
- 1/4 vanilla extract
- 1
- 1/2
Instructions:
1. Prepare the potato chips and pecans. Adjust oven rack to middle position and heat oven to 350 degrees. Line two rimmed baking sheets with parchment paper.
2. Combine: flour, potato chips, pecans and salt in one bowl.
3. In a different bowl, mix together butter and both sugars on med-high until pale and fluffy, about 3 minutes. Add egg yolk and vanilla. Beat until combined. Add in flour mixture. Roll dough into 1-inch bowls and space 3 inches apart on sheets. Flatten into 1/4-inch thickness with bottom of floured glass. (Note: you don't really have to do that. I didn't; cooked them the full 13 minutes and they were still great.).
4. Bake, 1 sheet at a time, until just set and lightly browned around edges/on bottom -- 10-13 minutes. Let cool completely on sheets, about 15 minutes.
5. Can be stored in airtight container at room temp for up to 2 days.
Title: Blueberry Cobbler
Ingredients:
- 1/2 unsalted butter
- 1 flour
- 1 1/2 baking powder
- 1/2 salt
- 1 milk
- 1 sugar
- 1 vanilla extract
- 2 blueberries
Instructions:
1. Preheat the oven to 350°.
2. Place the butter in a 9x13" ovenproof dish and place in the oven.
3. Combine the flour, baking powder and salt.
4. Add the milk and the 1 cup of sugar.
5. Add the vanilla and stir to combine.
6. In a second bowl combine the blueberries and the 1 tablespoon of sugar.
7. Remove the hot dish from the oven and pour the batter into the dish and sprinkle with the blueberries.
8. Return to the oven and bake until the top is brown and the batter has risen up and around the fruit for about 30 minutes.
Title: Lower Fat Cake
Ingredients:
- 1 sugar
- 1 egg
- 1/2 vanilla extract
- 1 1/4 flour
- 1 baking soda
- 1 walnuts
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour one 9 inch baking pan.
3. Puree the pineapple with its juice in a blender or with a handheld blender.
4. Chop walnuts in a food processor.
5. Sieve flour and baking soda and ground walnuts.
6. Combine eggs, sugar, and vanilla in a deep mixing bowl.
7. Beat with electric mixer on high speed until light in texture.
8. Add pineapple and mix well.
9. Add flourmixture and blend until combined, do not overmix.
10. Pour into prepared baking pan.
11. Bake 30 minutes, or until tester comes out clean when inserted in center.
12. Cool on wire racks 15 minutes before removing from pan.
Title: Buttercream Frosting
Ingredients:
- 6 icing sugar
- 1 butter
- 1/4 margarine
- 6 -8 vegetable shortening
- 1 milk
- vanilla
Instructions:
1. Combine 3 cups icing sugar, butter, shortening, 4 tablespoons milk, and vanilla.
2. Beat with an electric mixer until smooth.
3. Add remaining icing sugar, and beat until light and fluffy.
4. Add more milk 1 tablespoons at a time, as needed, for good spreading consistency.
5. If needed, add food colouring to make coloured icing.
6. Spread onto cake or cupcakes.
7. Enjoy!
Title: Caramel Apple Pudding Cake
Ingredients:
- 1 red apples
- 3 brown sugar
- 3/4 boiling water
- 1 1/2
Instructions:
1. Core the apples and cut into thin, small chunks.
2. Peeling is optional.
3. Mix with the dry cake mix and pour into a greased 9 X 9 inch square pan.
4. Mix the brown sugar with the boiling water and stir until the sugar is dissolved.
5. Pour evenly over the cake mix.
6. Bake in a medium over for 1 hour or until brown and bubbly.
7. This makes a wonderful dessert with its own caramel sauce.
8. Serve warm with vanilla ice cream or whipped cream.
Title: Apple Crisp
Ingredients:
- 7 quick-cooking oats
- 1/2 warm water
- 2 apples
- 2 flour
- 6 light brown sugar
- 1 cinnamon
- 2 salted butter
Instructions:
1. Pre-heat oven at 375°F First put 4 tablespoons of quick-cooking oats and 12 cup of water in a small bowl and stir. Then peel 2 apples with a peeler or a knife, then cut them in eight wedges, and cut them in bite-sized pieces. In a small bowl put: the 4 tablespoons of quick-cooking oats that are soaked ( Without water) , 2 tablespoons of flour, 4 tablespoons of light brown sugar, a dash of cinnamon, and chop up 2 tablespoons of salted butter into small pieces. Stir until moist. Pour over apples. In the same bowl put 2 tablespoons of quick-cooking oats, 1 tablespoon of flour, another dash of cinnamon, and 2 tablespoons of light brown sugar. Stir together.
2. Pour over buttery coating, and spread equally. Bake for 25 minutes.
3. Enjoy!
Title: Pumpkin Raisin Spice Bundt Cake
Ingredients:
- 1 instant vanilla pudding
- 1 pumpkin puree
- 1 water
- 1 canola oil
- 1/4 cinnamon
- 1/2 allspice
- 1/2 ground cloves
- 1/4 - 1/2 vanilla
- 1 raisins
- 1 eggs
- 3 milk
- 1 maple syrup
- 1/2
- 3/4
- 1
Instructions:
1. First put the raisins into the warm water to plump them up. Do this before you start the cake and they should be good in 10 minutes or so. Grease a 10 cup bundt pan really well.
2. For the Cake:
3. Empty the mix into a large bowl and add the vanilla pudding mix. Then add the pumpkin,3 eggs, water , oil and the vanilla and mix well. Next add your spices altering them to your own tastes. The batter will be very thick.
4. Drain the raisins and fold them into your batter. Pour into the prepared bundt pan.
5. Bake at 350 for about 45-50 minutes. Test to check for doneness since all oven are a little different.
6. Cool Completely and drizzle glaze over the cake.
7. For the Glaze:
8. In a small pot over medium heat add the condensed milk, regular milk, egg yolk and syrup. Mix well and cook until the mixture starts to thicken. Be careful not to burn the bottom of your pan. If it happens, simply strain the glaze into a bowl. Cool completely, and drizzle over cake.
Title: Chocolate Seduction
Ingredients:
- 30 butter
- 4 butter
- 1 white sugar
- 5 half-and-half cream
- 2 1/2 eggs
- 1/2 vanilla extract
- 4 chocolate curls
- 1
- 1 1/2
Instructions:
1. Pre-heat oven to 350 F.
2. Combine crushed chocolate wafers and melted butter. Press into 10” pie dish or springform pan.
3. Melt 1 cup butter with chocolate in double boiler over barely simmering water stirring frequently.
4. Add sugar and cream and stir until sugar dissolves.
5. Remove from over water.
6. Beat eggs and yolk together to blend in a small bowl before slowly adding to chocolate mixture stirring constantly until thick and smooth.
7. Blend in vanilla.
8. Pour into crumb crust.
9. Bake until completely set about 45-55 minutes.
10. Serve warm or cool completely and decorate with whipped cream and chocolate curls.
Title: Chocolate Nut Torte
Ingredients:
- 4 eggs
- 3/4 artificial sweetener
- 1 sugar
- 1 pecans
- 2 vanilla extract
- 2 1/2 flour
- 3 baking powder
- cocoa powder
Instructions:
1. Blend in a blender eggs and sweetener for 45 seconds.
2. Add other ingredients IN THE ORDER LISTED.
3. Blend 2 minutes.
4. Pour mixture into greased 9" round pan.
5. Bake at 350F for 20 minutes or until skewer inserted in the centre comes out clean.
Title: Chocolate-Brandy Bread Pudding With Cinnamon Whipped Cream
Ingredients:
- 1 unsalted butter
- 2 1/4 half-and-half
- 1/3 brandy
- 3 dark brown sugar
- 1/2 ground cinnamon
- 1 eggs
- 4 vanilla extract
- 1 salt
- 1 sugar
- 6
- 2
Instructions:
1. Brush 8x8x2 glass baking dish with 1 tablespoon melted butter.
2. Simmer half and half and brandy in heavy large saucepan3minutes. Remove from heat.
3. Add 1 cup chocolate chips. Let stand for 1 minute, then whisk until chocolate is melted and mixture is smooth.
4. Whisk in brown sugar and 1/2 teaspoon cinnamon. Let stand until cool, about 20 minutes.
5. Whisk in eggs, then vanilla and salt.
6. Stir in bread. Let stand 30 minutes.
7. Spread half of pudding mixture in prepared dish.
8. Sprinkle with 2 cups chocolate chips.
9. Cover with remaining pudding mixture.
10. (Can be made one day ahead. Cover and Chill)
11. Preheat oven to 350.
12. Bake pudding uncovered until puffed and firm in center, about 45 minutes.
13. Remove from oven; let cool 10 minutes.
14. Beat chilled cream, sugar and 1/2 teaspoon cinnamon in medium bowl until peaks form.
15. Spoon pudding into bowls. Top with whipped cream.
Title: Chocolate Haupia Pie
Ingredients:
- 1 milk
- 1 coconut milk
- 1 sugar
- 1 water
- 1 cornstarch
- 1/2 chocolate chips
- 1 1/4 heavy cream
- 1 1/2 sugar
- 1/4
Instructions:
1. Preheat oven to 350 degrees and cook pie crust 15 minutes.
2. In a saucepan, whisk together milk, coconut milk, and 1 cup sugar. In separate bowl, mix cornstarch and water.
3. Bring milk mixture to a boil, Reduce heat to simmer and slowly mix in cornstarch mixture. Stir over low heat until thickened, about 3 minutes.
4. Melt chocolate chips in microwave, about 1 minute.
5. Split milk mixture evenly into 2 bowls. Add melted chocolate to one.
6. Spread chocolate layer over pie crust. Spread white layer over chocolate.
7. Refrigerate one hour.
8. Whip cream and sugar and layer over pie to serve.
Title: Date and Walnut Loaf - Dairy Free & Fat Free
Ingredients:
- 1 pitted dates
- 1 walnuts
- 2 maple syrup
- 1 boiling water
- 1/2 brown sugar
- 3/4 rolled oats
- 1 1/4 plain flour
- 1 bicarbonate of soda
- sesame seeds
Instructions:
1. Preheat the oven to moderate (180C/160C fan forced) Grease a 14cm x 21cm loaf pan.
2. Combine dates and maple syrup in a large heatproof bowl, add the boiling water and stand for 15 minutes.
3. Add walnuts, sugar, rolled oats, sifted flour and soda, stir into date mixture until well combined.
4. Spread mixture into the prepared pan, sprinkle with sesame seeds and bake for approximately 50 minutes or until cooked when tested. Stand for 5 minutes before turning onto a wire rack to cool.
5. Enjoy!
Title: Sour Cream Brownies
Ingredients:
- 5 sour cream
- 125 butter
- 4 eggs
- 1 plain flour
- 250 cocoa powder
- 150 baking powder
- 125 salt
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a deep 8x8 baking tin.
3. melt butter in microwave.
4. Add sugar and eggs to melted butter.
5. When properly mixed add sour cream and Tia Maria(or vanilla extract).
6. Add all other ingredients to the bowl and mix well.
7. Put into the tin and bake it for 30 minutes
8. Cool in tin for 20 minutes.
9. Cut the brownie into 24 squares but, make sure that the brownie is very cool before cutting.
Title: Peaches and Cream Pie
Ingredients:
- 1 heavy cream
- 2 1/2 - 3 powdered sugar
- 1 salt
- 1/2 vanilla extract
- 1/2 light brown sugar
- 1/2
Instructions:
1. Place prepared unbaked pie pastry shell in the freezer for 15 minutes; preheat oven to 400°.
2. Distribute peach slices evenly in the chilled pie shell.
3. In a mixing bowl, combine the cream, powdered sugar, salt, and vanilla; whisk to blend.
4. Slowly pour the cream over the peaches.
5. Use a fork, if needed, to rearrange the peach slices evenly in the shell.
6. Place the pie on the center oven rack; bake for 30 minutes.
7. Remove from the oven and lower the temperature to 350°.
8. Sprinkle the brown sugar evenly over the pie; then return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
9. Bake about 15-20 minutes or until the filling is bubbly and the top is caramel-colored (the filling will still be liquidy).
10. Transfer pie to a wire rack; let cool thoroughly.
11. Cover loosely with tented aluminum and refrigerate at least 4 hours or overnight.
Title: True Shortbread
Ingredients:
- 1 butter
- 1 brown sugar
- 4 white flour
- 1 vanilla
Instructions:
1. Cream the butter and sugar together.
2. Add flour, and beat until combined.
3. Add Vanilla.
4. If using a ceramic pan, press dough into pan and bake at 350 for about 30 minutes. If you prefer to roll it separate the dough into two halves and roll each half in wax paper and refrigerate for at least 2 hours Then slice into cookies and bake for about 12- 15 minutes.
5. A real Scottish Christmas treat!
Title: mincemeat streusel bread pudding
Ingredients:
- 5 eggs
- 1 1/2 2% evaporated milk
- 3 vanilla
- 1 cinnamon
- 1 all-purpose flour
- 3/4 brown sugar
- 1/2 butter
- 1/2
- 1/4
Instructions:
1. Lightly grease 9 inch, deep dish pie plate or fluted quiche pan.
2. Layer half the bread cubes over the bottom.
3. Pour mincemeat evenly over the bread.
4. Top with the remaining bread cubes.
5. In a medium bowl, whisk together the eggs, milk, vanilla and cinnamon.
6. Pour over the bread and mincemeat mixture.
7. Let stand 10 minutes, press gently with back of a spoon to moisten the top layer.
8. In a small bowl, combine flour and brown sugar.
9. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
10. Sprinkle this over the pudding mixture.
11. Bake in a pre-heated 350F oven for 40 minutes or until knife inserted in the centre comes out clean and topping is golden.
12. Let stand 10 minutes before serving with Jiffy Custard Sauce.
13. Enjoy!
Title: Lemon Sponge Cake
Ingredients:
- 175 butter
- 175 margarine
- 3 caster sugar
- 175 eggs
- 1 self raising flour
- 1 lemon
- vanilla extract
Instructions:
1. Cream butter/margarine and sugar together.
2. Add in beaten eggs and whisk well.
3. Add lemon juice, zest and vanilla extract. Mix till well combined.
4. Add in sifted flour and fold in the flour into the mixture till well combined.
5. Pour mixture into cupcake cups or cake molds. Whatever that is available for you.
6. Bake at 180°C for 10 minutes or until the skewer/toothpick comes out clean.
7. Let it cool for at least 10 minutes Serve.