lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter and Butterscotch Rice Krispies Squares
Ingredients:
- 1 sugar
- 1 peanut butter
- 1 chocolate chips
- 6
- 1
Instructions:
1. Cook syrup and sugar on low heat until it comes to a boil.
2. Remove and add peanut butter and cereal.
3. Press into a buttered 13 x 9-inch pan and let harden.
4. Melt chocolate chips and butterscotch chips in top of double boiler (use hot water rather than boiling).
5. Stir to blend.
6. Spread over the rice mixture and chill for 5 minutes before cutting to desired size.
Title: Toasted Pecan Frosting
Ingredients:
- 1/4 butter
- 2 powdered sugar
- 1 cream cheese
- 1 vanilla
- 1/2 pecans
Instructions:
1. Melt 1/4 cup butter in 1-quart saucepan over medium heat.
2. Cook, stirring constantly and watching closely, until butter just starts to turn golden (5 to 6 minutes. Butter will get foamy and bubble.)
3. Remove from heat and cool completely.
4. Combine browned butter, powdered sugar, cream cheese and vanilla in small bowl.
5. Beat at low speed, scraping bowl often, until smooth (2 to 3 minutes).
6. Frost cooled bars.
7. Sprinkle with pecans.
Title: Pineapple Dessert
Ingredients:
- 1 pineapple
- 3/4 sugar
- 2
- 1
Instructions:
1. Boil pineapple with sugar.
2. Allow to cool.
3. Whisk condensed milk and cream.
4. Add pineapple mixture and whisk again.
5. Set in mould.
6. Refrigerate till required to serve.
7. Garnish with pineapple rings.
Title: Chewy Brownie Cookies
Ingredients:
- 1 1/3 white sugar
- 1 brown sugar
- 2/3 vanilla
- 1 eggs
- 2 flour
- 2 1/4 baking soda
- 2/3 salt
- 1 milk
- 1 pecans
- 1/4 walnut pieces
- 1 1/2
- 1
Instructions:
1. Preheat oven to 180°C (350°F).
2. Combine Crisco, white sugar, brown sugar and vanilla in a large bowl.
3. Beat with mixer on low speed 1 minute or until creamy.
4. Add beaten eggs.
5. Combine flour, cocoa, baking soda and salt.
6. Add to creamed mixture alternately with milk, beating on low speed about 1 minute, or just until blended.
7. Stir in nuts and chocolate chips.
8. Drop by heaping spoonfuls* (about 2 TBSP for each cookie) on ungreased cookie sheet.
9. Bake cookies, leaving about 7cm (3-inches) between cookies for spreading.
10. Bake at 180°C (350°F) for 10-12 minutes.
11. Cookies wil appear soft and moist when baked, but firm upon cooling.
12. Cool 2 minutes, then remove to cooling rack.
13. *Smallercookies can be made using 15mL (1 TBSP) dough for each cookie; Bake 8-10 minutes; makes about 6 dozen cookies.
Title: Baked Pastry Case
Ingredients:
- 4 eggs
- 5 canola oil
- 5 sugar
- 5 flour
- 9 baking powder
- 1
Instructions:
1. If you like, prepare your choice of egg substitute (for example use 2 Tbsp EnerG mixed with 8 Tbsp warm water- equals 4 eggs) and use this instead of the eggs.
2. Mix all ingredients.
3. Put in a greesed cake pan.
4. Preheat oven to 400°F and bake for 10 to 12 minutes.
Title: Highland Brulee
Ingredients:
- 1 fresh raspberries
- 1 sugar
- 8
- 6 -8
Instructions:
1. Melt the Toblerone in a bowl over a pan of gently simmering water.
2. Allow to cool slightly whilst whipping the cream then add to the melted chocolate, folding in carefully.
3. Place fresh raspberries in the bottom of 6 ramekin dishes and pour chocolate mix over. Place into deep freeze for 1 hour.
4. Take out and cover with sugar, then brulee the tops with a blowtorch or under a very hot grill.
Title: Rice Pudding
Ingredients:
- 1 raw rice
- 1 egg
- 2 sugar
- 1/2 coconut
- 1 cumin seed
- 2 ghee
- 3 -5 cashews
- 2 chocolate
Instructions:
1. Soak raw rice in water for 8 hours.
2. Grate coconut.
3. Finely blend it in a mixer with 1 cup of water.
4. Sieve it.
5. Your thick coconut milk is ready.
6. Keep aside.
7. Repeat the same procedure to get 3 more cups of diluted coconut milk.
8. Finely blend the soaked rice with the thick coconut milk.
9. Add 1 1/2 cups of sugar.
10. Blend again till the rice batter is finely done.
11. Add the remaining sugar, egg and 2 cups of diluted milk.
12. Blend again.
13. Pour the batter in a vessel.
14. The rice batter must be free-flowing in consistency.
15. If it is not, add a third cup of diluted milk.
16. Mix well.
17. Heat a large stainless steel vessel.
18. Add 2 cups of water.
19. Place a smaller vessel inside this larger vessel with a little water and cover the larger one with a lid.
20. Grease 2 or 3 round elevated stainless steel plates with ghee.
21. When the water in the vessel heats up, place the greased plate over the smaller vessel.
22. Pour the rice batter to the needed level.
23. Close with a lid.
24. Adjust the stove on low-medium heat.
25. After 10 minutes, the mixture will coagulate.
26. Sprinkle few cumin seeds over it.
27. To check the cooked pudding, poke it with the tip of a spoon.
28. If the mixture doesn't stick to the spoon, the pudding is done.
29. Remove the plate.
30. Allow it to cool.
31. Cut into desired shapes.
32. Repeat the process using other plates.
33. Note: Avoid over-heating of pudding.
34. To attract little kids to this pudding, roast few cashewnuts in ghee.
35. Garnish the plain pudding with these.
36. Spill few drops of melted chocolate over it.
37. Dig in!
Title: Applesauce Dump Cake With Spiced Dusting Sugar
Ingredients:
- 2 all-purpose flour
- 1 applesauce
- 1/2 brown sugar
- 1 cinnamon
- 1/4 raisins
- 1/2 egg
- 1/3 cider vinegar
- 1 baking soda
- 2 vanilla extract
- 1 icing sugar
- 1 cinnamon
- 1/4 nutmeg
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. In an 8-inch square pan, or a large bowl, dump the ingredients as listed.
3. Mix all ingredients together with a fork.If mixing the batter in the baking pan, scrape into the corners with a spatula to make sure everything is mixed well.
4. Bake on middle shelf of oven for 30 to 40 minutes, or until cake tests done.
5. Place cake on rack to cool.
6. Serving:
7. Cut cake into squares and sprinkle each serving with the spiced dusting sugar ingredients mixed together, or use plain sifted icing sugar.
8. Or, serve each square of cake with a dollop of whipped cream on top and sprinkle with sifted cinnamon or the spiced dusting sugar.
9. Or, ice the cake with Martina's Caramel Frosting Recipe #69561 (delicious).
Title: Ricotta Protein Chocolate Mousse
Ingredients:
- 30 low-fat ricotta cheese
- 1
Instructions:
1. Mix protein powder & ricotta together in a bowl until combined.
2. Enjoy!
Title: PestiÑos Andaluces (Andalusian Crullers)
Ingredients:
- 1 lemon, juice and zest of
- 4 milk
- 6 olive oil
- 1/8 cinnamon
- 1/4 salt
- 3/4 flour
- 4 olive oil
- 3/4 sugar
- 1/2 water
Instructions:
1. CRULLERS:
2. Put grated rind, lemon juice, milk, cinnamon, salt, 4 tablespoons anise liqueur, and 6 tablespoons olive oil in a bowl. Mix well.
3. Stir in flour until dough is stiff(up to 4 cups of flour).
4. Let dough rest 1 hour in a cool place.
5. Divide dough into four parts and roll out very thin on a lightly floured surface.
6. Cut it into rectangles about 3 by 2-inches.
7. Heat frying oil to the verge of smoking.
8. Roll up the rectangles and fry them, a few at a time, in the hot oil.
9. Drain on a rack or brown paper.
10. SYRUP:
11. Make a syrup by melting 3/4 cup sugar with 1/2 cup water.
12. When it bubbles and starts to thicken, add 1/4 cup anise liqueur.
13. Dip the fried crullers in the hot liquid and drain them on a rack.
14. Sprinkle with sugar while still warm.
15. Let them cool before serving.
Title: Mulberry Fudge Chewies
Ingredients:
- 1 1/2 sugar
- 2 butter
- 2
Instructions:
1. You can use this recipe for any low pectin fruit eg.
2. Saskatoons, blueberry, elderberry, raspberry, blackberry or May-apple.
3. Cook 1 1/2 cups of RIPE mulberries[unripe fruit is toxic- see about Red mulberry], mash and drain through a fine sieve or jelly bag to obtain the juice: about 2/3 cup yield.
4. Mix juice with sugar and butter and cook over low heat until sugar dissolves.
5. bring to a boil on medium and boil WITHOUT stirring until soft-ball candy stage- 240 Deg F.
6. Remove from heat; cool until lukewarm and beat with a wooden spoon until mixture looses its gloss.
7. Press into a buttered pan and cut into squares before the candy hardens.
8. Keep in a tightly covered dish or freeze because this candy hardens when exposed to the air.
Title: Mom's Strawberry and Jello Tart
Ingredients:
- 4 flour
- 1 powdered sugar
- 1 butter
- 2 eggs
- 1 salt
- 1/4 baking powder
- 2 prepared strawberry gelatin
- 10 strawberry slices
- 2
Instructions:
1. Combine flour, butter, baking powder, sugar and salt with your finger tips until flour dissolves and all combine.
2. add eggs and form a dough using ur hands, if it becomes too dry add small amount of milk.
3. spread in the tart pan such that it covers the sides too, pierce with a fork.
4. bake at 230 Celsius until its golden yellow from the top, if it does and still not golden yellow from bottom lower it in the oven.
5. directly after it comes out sprinkle pinches of chocolate on top and spread so that it forms kind of a very thin layer and leave to cool down. (the chocolate is only used so that the crust wouldn't be softened when the jello is added on top).
6. get the jello out of the fridge after it was hardened and blend it with strawberry juice, dont blend it too much we want it to be a little thick, check the flavor and add more strawberry juice and sugar if required.
7. stir in strawberry slices and pour on the tart.
8. add strawberry on top and garnish with whipping cream.
9. put it in the fridge until jello and juice combination hardens.
Title: Ding Dong Dessert
Ingredients:
- 12 instant chocolate pudding mix
- 1 milk
- 3 Cool Whip
- 1
- 1/2 - 3/4
Instructions:
1. Mix pudding with milk according to package directions.
2. Crumble layer of cakes in bottom of large serving bowl.
3. Top with pudding.
4. Repeat another layer of cakes, then top with rest of pudding.
5. Top with Cool Whip, shaved chocolate bar& nuts.
6. Chill.
7. Double the recipe for punch bowl size.
Title: Pound-Cake-Style Lemon Cake
Ingredients:
- 1 1/4 all-purpose flour
- 3/4 whole wheat flour
- 1 baking powder
- 2/3 granulated sugar
- 1 baking soda
- 1/2 salt
- 1 skim milk
- 2 eggs
- 2 canola oil
- 1 1/2 lemon peel
- 1 fresh lemon juice
- 1/2 vanilla extract
- 1/2 confectioners' sugar
- 1 1/2 fresh raspberries
- strawberry
Instructions:
1. Preheat the oven to 350 degrees.
2. Spray a 9-inch square pan (or muffin tins) with vegetable cooking spray.
3. In a large bowl, stir together the flours, baking powder, sugar, baking soda and salt.
4. In another bowl, stir together the milk, eggs, canola oil, lemon peel, lemon juice and vanilla and lemon extracts.
5. Add the milk mixture to the dry ingredients.
6. Stir just to combine.
7. Pour the mixture into the prepared pan and spread it into an even layer.
8. Bake for about 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
9. Cool in the pan on a wire rack for 10 minutes.
10. Remove the cake to the rack and cool to room temperature.
11. Sift confectioners' sugar over the cooled cake, if desired.
12. Top the cake with fresh raspberries or strawberry slices, if desired.
13. Optional Icing: Whip one 8 oz. pack of softened reduced-fat cream cheese, thinning it to the desired consistency with skim milk and a little honey.
14. Spread it over the top of the cake.
Title: Terassenkuchen (Terrace Cake Cookies)
Ingredients:
- 3 1/3 all-purpose flour
- 2/3 sugar
- 2 1/2 lemon, zest of
- 1 butter
- 1 1/4 caster sugar
- 4
- 2
- 1/2 - 1
Instructions:
1. Press the four hard-boiled egg yolks through a sieve and set aside.
2. Put the first four ingredients into food processor.
3. Cut cold butter into pieces and add to the flour mixture. Mix in food processor until pea sized clumps are formed.
4. Add hard-boiled and raw egg yolks and mix until large clumps are formed. Don't overmix dough. Take dough out of food processor and knead a few times to form the dough. Wrap dough in foil and put in the fridge for at least 15 minutes.
5. Meanwhile preheat oven (390 F, 200 C). Grease a baking tray.
6. Take dough out of the fridge and divide into portions you can handle. Knead the dough a few times.
7. Flour the workspace and the dough very lightly and roll out thin (like a back of a knife) using a rolling pin.
8. Cut out cookies using cookies forms. To make the terrace cookies you need a "large", a "medium" and a "small" cookie form of the same shape. If you don't have cookie forms in different sizes, you can cut out cookies with a knife.
9. Bake cookies for 7-10 minutes. Baking time depends on your oven. Cookies should be lightly brown (don't overbake them).
10. Let cool cookies completey on a cooling rack.
11. Meanwhile heat up the jam on low heat so that it gets a little more fluid.
12. Make the terrace cookies: put a little of the jam on the underside of the medium sized cookie and put on the large one. Put a little jam on the small cookie and put on the medium one. Dust with caster sugar.
13. Store cookies in an airtight cookie box.
14. NOTE: The number of cookies depends on the size of your cookie forms and how thin you roll out the dough. So my number is just a vague guess.
15. NOTE: Baking/cooking time is given for one baking tray.
Title: Basic Cake Recipe
Ingredients:
- 3/4 butter
- 1 butter
- 3 eggs
- 2 sugar
- 2 flour
- 3 baking powder
- 3 milk
- 1 salt
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat the oven to 350°F. Grease and lightly flour your baking pan. (Unless your making cupcakes in baking cups).
2. Whisk together flour, baking powder, and salt.
3. In a separate bowl, beat softened butter for 3-4 minutes. Gradually add sifted sugar. Mix until combined. Add eggs one at a time. (Beat until the whole egg is fully incorporated before adding another one.).
4. Gradually add the flour mixture and the milk. (Alternate between the flour mixture and the milk, beginning and ending with the flour mixture.) After all is incorporated, stir in vanilla extract.
5. Pour batter into the prepared pan. Bake for 20-27 minutes. (Every oven is different, I don't have a very good oven, so keep an eye on the cake) To make sure it's done stick a toothpick into it, if it comes out clean then it's done.
6. Wait for it to cool down before decorating, and enjoy!
Title: Basic Butter Layer Cake
Ingredients:
- 1 butter
- 1 1/2 sugar
- 3 eggs
- 3 pure vanilla extract
- 1 cake flour
- 3 1/4 baking powder
- 2 1/2 salt
- 1/4 milk
- 1 1/4
Instructions:
1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Lightly butter or use cooking spray on the sides and bottom two 9-inch round cake pans then line with parchment paper, then lightly butter once again.
4. On medium-high speed of an electric mixer beat butter and sugar until pale and yellow (about 5 minutes).
5. Add in the eggs and egg yolks; beat until thoroughly combined, then beat in vanilla until blended.
6. In a small bowl sift together cake flour, baking powder and salt; at low speed add in the flour mixture into the creamed mixture alternating with the milk.
7. Divide the batter equally between the two cake pans and spread to level.
8. Bake for about 30 minutes or until cakes test done.
9. Cool in pans for about 10 minutes, then remove to wire racks to cool completely before frosting.
Title: Pumpkin Spice Cake
Ingredients:
- 1 unsalted butter
- 1 1/2 sugar
- 1 1/2 pumpkin pie spice
- 4 eggs
- 2 all-purpose flour
- 1 1/2 baking soda
- 1 salt
- 1 1/2 pumpkin puree
- 1 lemon juice
- 1/2 pecans
Instructions:
1. Preheat the oven to 350*.
2. Lightly butter a (9" x 13" baking pan. cream butter, sugar and pumpkin pie spice until light and fluffy.
3. Add eggs, beating well after each addition.
4. Combine flour, baking powder and salt; add to the butter alternating with addition of pureed pumpkin and lemon juice.
5. Stir in pecans.
6. Spread batter evenly into prepared baking pan and bake 30-35 minutes (or until toothpick inserted into center comes out clean).
7. Allow the cake to cool.
8. Spread frosting on the cake and if desired garnish with candied ginger.
Title: Salted Peanut Cookies
Ingredients:
- 1 1/2 brown sugar
- 3/4 granulated sugar
- 1/2 unsalted butter
- 1/2 eggs
- 2 flour
- 3 baking soda
- 1 coconut
- 1/2 salted peanuts
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. In mixing bowl cream together brown sugar, granulated sugar, Crisco shortening and butter.
3. Add eggs, one at a time.
4. In separate bowl, mix togehter all dry ingredients. Add to creamed mixture slowly on medium-low speed of electric mixer. Stir in coconut and peanuts.
5. Roll into 1-inch balls. Place on lightly greased cookie sheets approximately 2-inches apart. Dip fork into flour and make criss-cross design on cookie ball to flatten.
6. Bake for 8-9 minutes. Remove from cookie sheet immediately and let cool on cooling rack. Enjoy!
Title: Classic Aunt Sally (Or Sally Ann) Cookies
Ingredients:
- 1 shortening
- 2 eggs
- 1 sugar
- 1 molasses
- 1 buttermilk
- 5 1/2 flour
- 1 salt
- 4 baking soda
- 1 cinnamon
- 1/4 nutmeg
- 1/2 clove
- 1 ginger
- 1 plain gelatin
- 4 powdered sugar
- 3/4 baking powder
- 1 vanilla
- 1 cold water
Instructions:
1. Cream shortening and sugar, add molasses and eggs and buttermilk.
2. Mix dry ingredients thoroughly, then add to creamed mixture.
3. Refrigerate for an hour or so, until slightly firm.
4. Roll out at about 1/4" (thicker for more cakelike cookies, thinner for crispier ones - they're good both ways).
5. Cut out (traditionally with a SPAM can, but to each her own).
6. Bake at 325 for about 12-15 minutes.
7. When cookies are cool, whip up the icing.
8. In saucepan, dissolve gelatin in cold water.
9. Bring to a boil and simmer for about 10 minutes.
10. While simmering, add 3 C powdered sugar to a large straight-sided bowl and measure in soda. Stir.
11. Pour hot liquid into sugar mixture and whisk. Add vanilla. Lumps are not good.
12. If 3 C of powdered sugar is enough to produce a almost-set pudding-like icing, it is read. If it seems thin, add another cup and whisk inches.
13. Take cooled cookies and dip the tops into the icing, wiping off excess on side of bowl.
14. Set on wax paper until icing is hard.
Title: Apple Hat
Ingredients:
- 6 self raising flour
- 1/2 salt
- 3 suet
- 1 cold water
- 2 milk
- 1 cooking apple
- 1 brown sugar
- 1 lemon, rind of
- raisins
- currants
Instructions:
1. Sift the flour and salt into a mixing bowl. Mix in the suet and add enough water or milk to make a soft dough.
2. Using your hands knead the dough on a floured board until it is smooth and elastic. Set one quarter of it to one side for the lid.
3. Take the rest of the pastry and on a floured board, roll into a round large enough to line a 1 pint pudding basin. Very carefully line the basin with the pastry.
4. Fill it with layers of apple slices, brown sugar, lemon rind, rains and currants. Add a scant tablespoon of water.
5. Roll the remaining pastry into a circle to fit the top of the basin. Trim and dampen the edges and lay the pastry on top, pressing the edges together.
6. Cover with greaseproof or waxed paper and tie with string.
7. Place the pudding in a steamer or in a large pan filled with enough hot water to come half way up the sides of the basin.
8. Bring the water to the boil. Lower the heat, cover the pan and steam the pudding for 3 hours replenishing the water as it evaporates.
9. Remove from the steamer, take off the greaseproof paper and wait for a minute before turning out onto a warmed serving dish.
10. Serve with custard or cream.
Title: Black Forest Brownies
Ingredients:
- 2 maraschino cherries
- 1 butter
- 1/2 eggs
- 3 sugar
- 1 1/4 all-purpose flour
- 1 1/4 vanilla
- 1 salt
- 3/4 baking powder
- 1/2 white chocolate chips
- 1 cream cheese
- 1/2 powdered sugar
- 1
- 2/3
Instructions:
1. Preheat oven to 350°; grease a 13 x 9 inch baking pan; set aside.
2. Drain one jar of cherries; remove stems and coarsely chop cherries.
3. Drain on paper towels; reserve remaining jar of whole cherries for garnish.
4. In a large microwave-safe bowl, combine semisweet chocolate pieces and butter; microwave on HIGH for 1 minutes; stir.
5. Microwave for 10-20 seconds more or until mixture is melted.
6. Add eggs, sugar, flour, vanilla, salt, and baking powder; stir until combined.
7. Fold in chopped cherries, white baking pieces, and almonds.
8. Pour batter into prepared pan, spreading evenly.
9. Bake for 35 minutes; cool in pan on a wire rack; cut into bars.
10. Before serving, in a bowl, combine cream cheese and powdered sugar.
11. Beat with an electric mixer on medium speed until smooth.
12. Pipe or spoon a small amount of cream cheese mixture onto each brownie.
13. Drain reserved cherries; top each brownie with a cherry.
Title: Winter Wonderland Snowmen Brownies
Ingredients:
- 3/4 cocoa powder
- 1/2 baking soda
- 2/3 butter
- 1/2 margarine
- 2 boiling water
- 2 sugar
- 1 eggs
- 1 1/2 vanilla extract
- 2/3 all-purpose flour
- powdered sugar
Instructions:
1. Heat oven to 350°F.
2. Line 13×9×2-inch baking pan with foil; grease foil.
3. Stir together cocoa and baking soda in large bowl; stir in 1/3 cup melted butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs, vanilla and remaining 1/3 cup butter; stir until smooth. Add flour; stir until blended. Stir in peanut butter chips. Pour into prepared pan.
4. Bake 35 to 40 minutes or until brownies begin to pull away from sides of foil. Cool completely in pan. Cover; refrigerate until firm. Remove from pan; remove foil. Cut into snowmen shapes with cookie cutters or cut into squares. Just before serving, sprinkle with powdered sugar, if desired.
Title: Apple Cake "jewish Pie"
Ingredients:
- 1 plain flour
- 3/4 sugar
- 1/4 salt
- 1/4 egg
- 1 butter
- 1/2 margarine
- 4 -5 apples
- cinnamon
Instructions:
1. In a bowl, mix well all the ingredient until it becomes similar to a dough.
2. Butter a tin and cover the bottom with the apples.
3. Spoon the dough on the top of the apples so it is all covered.
4. Dust some cinnamon powder all over the top and cook for 40 min at 180°C.
Title: Apple & Ricotta Pastry Squares
Ingredients:
- 250 ricotta cheese
- 2 honey
- 1 mixed spice
- 2 puff pastry
- 2 golden delicious apples
- 1/4
Instructions:
1. Combine Ricotta, honey and spice. Divide between each pastry square. Placing in the centre of each.
2. Top with thin slices of apple and brush with jam.
3. Bake at 190ºC for 10-12 minutes until golden.
Title: Citrus-Pear Honey Cobbler
Ingredients:
- 1/4 butter
- 12 pears
- 1 sugar
- 2/3 honey
- 2
- 1/2
- 0.5
Instructions:
1. Melt butter in an ovenproof Dutch oven over medium-high heat; stir in next 3 ingredients, and cook, stirring often, 10 to 15 minutes or until pears are tender and juices are slightly thickened and caramel colored. Remove from heat, and stir in orange rind and orange juice.
2. Unroll piecrust, and place on top of hot pear mixture in Dutch oven. Bake at 425° for 15 minutes or until crust is golden brown. Serve warm; or let cool, and store in an airtight container in the refrigerator for up to 2 weeks.
Title: Chocolate Espresso Pudding Cake
Ingredients:
- 1 cake flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 sugar
- 2 instant espresso powder
- 1 vanilla extract
- 1/2 dark brown sugar
- 1/4 instant espresso powder
- 1 boiling water
- 1/2
- 3
- 2
- 1
Instructions:
1. Combine first 6 ingredients in a bowl; stir well. Combine milk, oil and vanilla; add to dry ingredients and stir. Spoon into an 8-inch square pan.
2. Combine brown sugar, 3 Tbsp cocoa and 2 tsp espresso powder. Sprinkle over batter. Pour water over batter. DO NOT STIR.
3. Bake @ 350 degrees for 30 minutes or until cake springs back when touched. Serve warm.
Title: Pumpkin Cake With Sultana & Coconut
Ingredients:
- 125 butter
- 1 raw sugar
- 3 eggs
- 1 coconut
- 1 1/2 pumpkin
- 1 1/2 sultana
- 1
- 1/2
Instructions:
1. Cream the butter and sugar with an electric beater until light and fluffy.
2. Add 1 of the eggs and beat well.
3. Then repeat 1 egg at a time beating well after each addition.
4. Stir in coconut and mashed pumpkin.
5. Fold in the remaining ingredients and mix well.
6. Spread mixture into a lined loaf tin (15cm x 25cm).
7. Bake for 1 1/4 hours in a moderate oven.