lumicero/recipes-ing2inst huggingface dataset:
Title: Sticky Toffee Pudding
Ingredients:
- 40 dates
- 4 fresh ginger
- 12 unsalted butter
- 25 granulated sugar
- 12 eggs
- 36 all-purpose flour
- 2 baking powder
- 2 salt
- 1 ground ginger
- 1/2 cinnamon
- 1 baking soda
- 22 brown sugar
- 16 unsalted butter
- 16 heavy cream
- 1 1/2 vanilla extract
- vanilla ice cream
Instructions:
1. For the sticky toffee pudding:
2. Preheat the oven to 350 degrees F. In a large saucepot, combine the dates and ginger with 2 quarts of water and bring to a boil. Reduce to a simmer and cook 10 minutes. Remove from heat and allow to cool 15 minutes.
3. In a large mixing bowl, use an electric mixer to cream together the butter and sugar. Scrape down the sides of the bowl and add the eggs gradually, occasionally scraping down the sides. When the batter is smooth, add the flour, baking powder, salt, ginger and cinnamon.
4. Stir the baking soda into the warm date mixture, then add to the batter. Blend well and transfer to an 8-by-4-inch pan. Place in a larger pan in the oven, then fill the larger pan halfway with hot water. Bake until the pudding puffs up yet doesn't get a fingerprint when pressed, about 45 minutes. Let cool before slicing.
5. For the sticky toffee sauce:
6. In a large saucepan, bring the brown sugar, butter, cream and vanilla to a boil and cook until the sauce comes together and thickens, about 10 minutes. Pour over the warm slices of Sticky Toffee Pudding and garnish with whipped cream and vanilla ice cream.
Title: Cranberry-Hazelnut Biscotti
Ingredients:
- 2 eggs
- 1 sugar
- 1 vanilla
- 1 unbleached all-purpose flour
- 2 baking soda
- 1 salt
- 3/4 dried cranberries
- 1 hazelnuts
- 2/3 sugar
- 1
Instructions:
1. Preheat oven to 350°; Line large baking sheet with parchment paper.
2. Beat eggs and sugar in bowl until thick.
3. Beat in peel and vanilla.
4. Slowly beat in flour, baking soda and salt.
5. Beat in cranberries and nuts.
6. Using floured hands, divide dough into 2 balls.
7. Flatten each to 1 inch thickness.
8. Brush beaten egg whites.
9. Sprinkle with additional sugar.
10. Bake for 20 minutes or until golden brown, reduce heat to 320° and cut on a diagonal line every 3/4 inches.
11. Arrange cut sides down on baking sheet.
12. Bake until bottoms are brown about 7 minutes.
Title: Mini Apple Dumplings
Ingredients:
- 8 apple
- 1 honey
- 1/8 peanut butter
- 1/2 pumpkin
- 1/2 brown sugar
- 2 white sugar
- 1/2 butter
- 1/2 cinnamon
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Unroll crescent rolls. Do not separate.
3. In a small bowl, combine honey, peanut butter, and pumpkin.
4. Heat in microwave for 30 second intervals until it reaches a smooth spreading consistency.
5. Spread across crescent roll dough.
6. Being very careful, separate dough at performations.
7. Roll each crescent roll around apple slices.
8. Place into a 9x9 inch greased baking pan.
9. Sprinkle brown sugar over wrapped apples.
10. In a medium bowl, combine white sugar, melted butter, cinnamon and soda.
11. Pour over apples.
12. Bake for 35 minutes or until golden brown.
Title: Cocoa Meltaways....
Ingredients:
- 1/2 powdered sugar
- 1 butter
- 1 flour
- 1/2 cornstarch
- 1/4 ground pecans
- 1/2 vanilla
- 1/2 powdered sugar
- 2 butter
- 1/4 milk
- 2 -3 vanilla
- 1/2
Instructions:
1. Cream powdered sugar and butter until light and fluffy.
2. add the flour, cornstarch and cocoa and beat at low speed until moistened.
3. add pecans and vanilla.
4. Mix well and refrigerate for 1-2 hours.
5. Shape into 1" balls.
6. Place 2" apart on cookie sheet.
7. Bake at 325 deg for 8-12 minutes.
8. Cool 1 minutes and remove from cookie sheet to cool completely.
9. Mix Frosting and frost cookies and allow to set.
Title: Easy Homemade Oreos
Ingredients:
- 1 eggs
- 1/3
- 2
- 1
Instructions:
1. Mix first 3 ingredients.
2. Use a cookie scoop (only fill about ½ the scoop), then rolling into a ball before placing on cookie sheet.
3. Bake for approximately 10 minutes at 350 degrees.
4. When cooled, frost cookies into Oreos.
Title: Vegan Yakh Dar Behesht (Ice in Heaven)
Ingredients:
- 1 cold water
- 1 cornstarch
- 150 raw sugar
- 80 rose water
- 500 pistachios
- 1/2
- 1
Instructions:
1. Place cold water in a large bowl and add the cornstarch. Stir well until the cornstarch is completely dissolved (there should be no lumps as long as you do this in cold water).
2. Place the almond milk and rice flour in a saucepan and stir well to dissolve. Add the cornstarch and place the saucepan over a low heat.
3. Stir continuously while the liquid heats up and bring it to a simmer. Stir continuously!
4. Simmer for about 10 minutes or until it becomes the consistency of thick custard (stirring continuously!).
5. Pour into a large wide rectangular dish (like a big lasagne dish) and smooth the surface out level. Allow to cool.
6. Refrigerate for a couple of hours and then cut into diamond shaped slices in the pan.
7. Spread the crushed pistachios over the top and serve.
Title: Gingersnap Biscotti
Ingredients:
- 1 sugar
- 1/2 butter
- 2 margarine
- 1 eggs
- 1 pure vanilla extract
- 2 ground ginger
- 1 ground cinnamon
- 2 ground cloves
- 1 flour
- 1/2 quick oats
- 3/4 baking powder
Instructions:
1. Preheat oven to 350*.
2. In a large bowl, beat sugar and butter until light and fluffy.
3. Blend in eggs and vanilla.
4. In separate bowl, combine spices and remaining ingredients.
5. Gradually add to sugar mixture; blend until dough comes together.
6. Do not overmix.
7. Divide dough in half; roll each half into a 12-inch log about 1-inch in diameter.
8. Place dough on ungreased cookie sheet.
9. Bake 25 minutes or until lightly browned.
10. Allow to cool on a baking rack 20 minutes.
11. Cut log crosswise with a sharp serrated knife into 1/2 inch slices on cookie sheet.
12. Bake at 350* for 14-16 minutes or until lightly browned and crisp.
13. Cool, then store in a tightly covered container.
14. Note:Times do not include cooling time of 20 minutes.
Title: Fruit and Nut Bars
Ingredients:
- 1 salt
- 1 evaporated milk
- 1 chocolate
- 1/3 muesli
- 1/3 wheat germ
- 1
- 2/3
- 1/2
Instructions:
1. In a suacepan over medium heat, mix Splenda, peanut butter, salt and evaporated mik; stir frequently for about 5 minutes until ingredients are properly mixed and remove from heat.
2. Add grated dark chocolate and stir well; set aside once chocolate has melted.
3. In a large bowl, mix remaining ingredients and add chocolate mixture. Mix well until mixture forms a sticky paste.
4. Pour into a prepared 8-inch pan lined wiht plastic wrap.
5. Refrigerate for 2 hours. Remove from pan and cut into individal bars.
Title: Sweet Chex Mix
Ingredients:
- 6 coconut
- 1/2 sugar
- 2 butter
- 2 margarine
- 1
- 3/4
- 1 -2
Instructions:
1. Mix top four ingredients in large bowl.
2. In a pan, melt butter and add sugar and karo.
3. Mix together.
4. Boil for 3 to 3-1/2 minutes on medium-high.
5. Pour over dry mixture and mix together.
6. Add, if desired, plain M&M's and mix in.
Title: Chunky Applecake
Ingredients:
- 1/2 butter
- 2 sugar
- 2 eggs
- 1 vanilla
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 2 cinnamon
- 4 walnuts
- 1 cream cheese
- 8 butter
- 3 powdered sugar
- 1 1/2 salt
- 1/8 vanilla
- 1
Instructions:
1. Stir together the first four ingredients of the cake in large bowl until blended. Add next four ingredients, stirring until blended. Stir in apples and nuts - batter will be very thick and hard to spread. Spread in 13x9 inch glass pan. Bake at 350 for 45 minutes, cool.
2. Frosting: Beat cream cheese and butter at medium speed until creamy. Add powdered sugar and salt until blended, stir in vanilla. Spread on cake, garnish with nuts if desired.
Title: Bittersweet Chocolate Cream Cheese Frosting
Ingredients:
- 3 cream cheese
- 2 powdered sugar
- 6 bittersweet chocolate
- 3 milk
- 1 vanilla extract
Instructions:
1. Place chopped chocolate in a small microwave-safe bowl; nuke for 30 sec in HIGH, stir, nuke again, stir- repeat until chocolate is completely melted; set aside and cool.
2. Beat cream cheese and sugar together until light and fluffy.
3. Add melted chocolate, milk and vanilla, beat at low speed until smooth.
4. If necessary, add additional milk 1 tsp at a time for desired speading consistency.
5. Frost cakes, cupcakes or bars; store frosted items covered in refrigerator.
Title: Riesling Poached Pear Pie
Ingredients:
- 4 My No Roll Pie Crust
- 1 water
- 6 lemon juice
- 2 1/2 bosc pears
- 2 riesling wine
- 1 sugar
- 1 lemon
- 1/3 whole wheat flour
- 6 sweet butter
- 2 eggs
- 1 vanilla extract
- 1/2
- 2
Instructions:
1. Make Laurie's My No Roll Pie Crust Recipe #51537 51537 according to directions.
2. While pie shell is baking add lemon juice to water in a large bowl. Peal, halve and core pear; placing in bowl of lemon water as you go. Leave pears to sit in lemon water.
3. Combine wine, 1 1/2 cups sugar and sliced lemon in large heavy saucepan and bring to boil over high heat, stirring to dissolve sugar. Once the syrup boils, teduce heat and keep at a simmer.
4. Drain pears and discard lemon water. Add pears to the simmering syrup. Poach for 5 minutes turn over and poach 5 more minutes. Remove pears from syrup and place on paper towels to drain.
5. Let syrup continue to simmer for about 20 minutes till reduced to 1 cup, set aside to cool.
6. While syrup simmers make frangipane by combining almonds with 1/4 cup of sugar in a food processor and process until very finely ground. Add flour and pulse until well combind. Set aside.
7. Preheat oven to 350°F.
8. In a large bowl, use an electric mixter on medium high to beat butter and 1/4 cup sugar until fluffy. Add eggs one at a time, beating well after each egg. Beat in vanilla and almond extract and cooled poaching syrup. Reduce mixer speed to low, add ground almond mixture and mix just until combined.
9. Spread the frangipane into the pie crust.
10. Fan the pears by making 1/4 inch wide slices without cuting through top of pear and then gently pressing to creat the fan.
11. Very carefuly place 7 (other 5 halves are for serving) of the pear halvs on top of the frangipane (a spatula helps to gently slide them on) with the top of the pears to the center of the pie.
12. Bake for 50 to 55 minutes, until frangipane is puffed, golden and solid to the touch. **If crust edges start to get too brown cover them with foil.** Cool on a wire rack.
13. To serve place place a slice of pie and a 1/2 of a pear fan (1/4 of a pear) on each plate and drizzel with syrup.
Title: Vegan Chocolate - Orange Torte
Ingredients:
- 1/4 cocoa powder
- 2 sugar
- 3/4 baking soda
- 1 salt
- 1/2 baking powder
- 1/4 extra virgin olive oil
- 1/3 oranges, zest of
- 1 vanilla
- 1/3 bittersweet chocolate
- 2 olive oil
- 1 stevia
- 1/2 sea salt
- 1/2
- 2
- 1/4
- 3 1/2
- 2
- 1
- 2
Instructions:
1. Preheat to 350°F and line a 9” springform pan with parchment.
2. Whisk together flour, cocoa, sugar, baking soda, salt, baking powder and ground almonds.
3. In a separate bowl, whisk together the orange juice concentrate, oil, zest, vinegar, vanilla and almond extracts.
4. Pour into the dry mixture and whisk until the batter is smooth.
5. Pour the batter into the prepared pan.
6. Rotate the pan to level the batter and tap it lightly on the counter. Bake for 43 to 45 minutes.
7. Cool in the pan for 10 minutes, then invert onto a rack.
8. Sprinkle cake with 1 tbsp ground almonds and cool completely.
9. When cool, sprinkle serving plate with remaining almonds and invert cake onto it. Set aside while preparing glaze.
10. Glaze / Topping:
11. Combine orange zest, orange juice concentrate and chocolate in a small saucepan and melt gently over low heat.
12. Stir in oil, flavoured stevia and salt.
13. Pour into a bowl and let sit 15-20 minutes to thicken before use.
14. Pour glaze over the cake and sprinkle generously with flaked almonds.
Title: Better Than Sex Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 crushed pineapple
- 1 1/3 sugar
- 1 instant vanilla pudding
- 1 coconut
- 2
- 1
Instructions:
1. Prepare and bake cake by directions on box. Cool.
2. In a saucepan, bring to a boil the can of pineapple and the sugar; boil until sugar is dissolved, stirring.
3. Poke holes in cake with a fork and spread this mixture over top of cake.
4. Refrigerate for a couple of hours.
5. Then prepare pudding by box directions.
6. Spread pudding over the top of first topping.
7. Cover with foil and refrigerate over night.
8. At serving time, spread on the whipped topping and sprinkle with the coconut.
9. ENJOY!
Title: Strawberries & Cream Dessert
Ingredients:
- 1 water
- 1 1/2 vanilla instant pudding mix
- 1 fresh strawberries
- 2 fresh strawberries
- 12
- 4
- 1/2
Instructions:
1. In large mixing bowl, combine EAGLE BRAND and water; mix well.
2. Add pudding mix; beat until well blended.
3. Chill 5 minutes.
4. Fold in whipped cream.
5. Spoon 2 cups pudding mixture into 4-quart round glass serving bowl; top with half the cake cubes, half the strawberries, half the preserves and half the remaining pudding mix.
6. Repeat layering, ending with pudding mixture.
7. Garnish with additional strawberries and almonds.
8. Chill 4 hours or until set.
9. Refrigerate leftovers.
Title: Sugar Roasted Peaches and Cornbread Sundae
Ingredients:
- 6 Cakey Cornbread for Desserts
- 3/4 bacon
- 1/4 pure maple syrup
- 4 honey
- Sugar Roasted Peaches
- vanilla ice cream
- fresh sage
Instructions:
1. To make the bacon syrup: Cook the bacon in a skillet, over medium heat, flipping occasionally, until crisp, 5 to 8 minutes; drain on paper toweling and coarsely chop.
2. Pour off all but 1 tablespoon of the bacon drippings and add the maple syrup and honey to the skillet; stir to combine and return bacon pieces to heat through, about 5 minutes (can be made up to 5 days in advance and warmed over low heat).
3. To serve: Cut cornbread into 2-inch cubes (you'll have left-overs) and warm in a 250°F oven (if made previously) for 10 minutes.
4. Place a cube of cornbread on each of 8 plates and arrange peaches and gelato near the cornbread; top with bacon syrup, sage, and a pinch of aleppo pepper, if using.
Title: Double Delicious Almond Cookies
Ingredients:
- 2 flour
- 1/2 baking powder
- 1 salt
- 1/4 butter
- 1 sugar
- 1 egg
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees. Mix together, flour, ground almonds, baking powder, salt and set aside.
2. In a mixing bowl, beat the butter and sugar until creamy. Blend in the egg and almond extract. Gradually stir in the flour and almond meal alternately; but do not overmix batter.
3. Arrange parchment paper on a baking sheet and drop dough by rounded tablespoon (I butter a cookie scoop) onto ungreased baking sheet.
4. Garnish the cookie dough with a few slivered almonds.
5. Bake 8-10 minutes or until very light golden brown.
Title: Double Brownies
Ingredients:
- 2 eggs
- 1 sugar
- 3/4 all-purpose flour
- 1/2 walnuts
- 1/8 salt
- 1/4 butter
- 1/2 butter
- 1/2 brown sugar
- 1 1/2 eggs
- 2 vanilla
- 2 all-purpose flour
- 1 1/2 salt
- 1/4 walnuts
- 1/2 butter
- 1/4 brown sugar
- 1/2 milk
- 3 icing sugar
- 1 1/2 butter
- 2/3
- 1
Instructions:
1. Chocolate Layer: Beat the 2 eggs together until foamy. Add sugar, flour, walnuts and salt. Melt cocoa and butter in a saucepan, at low heat. Add to the egg mixture and stir well. Pour in a greased baking dish (9 x 13). Set aside.
2. Caramel Layer: In a clean bowl, beat butter and brown sugar until creamy. Add 2 eggs and vanilla. Beat to combine everything. Add other ingredients of the caramel layer. Stir. Put this mixture on the chocolate layer with a spoon. Spread it uniformly, do the best as you can (I remember it's not easy). Cook in the oven at 350 F for 30 minutes until the cookie begins to detach from the sides of the pan. Let cool.
3. Icing: Bring the butter, brown sugar and milk to boil in a saucepan. Let simmer 2 minutes then let cool. Add the icing sugar, adding icing sugar or milk if needed. Spread on the cold cookie.
4. Garnish: Melt chocolate and butter in microwave. Garnish the icing with melted chocolate. Cut in 54 squares.
Title: Delicious Cranberry Cake
Ingredients:
- 3 eggs
- 2 sugar
- 3/4 butter
- 1 flour
- 2 cranberries
- 2 1/2 pecans
- 2/3
Instructions:
1. In mixing bowl, beat eggs with sugar until slightly thickened and light in color, about 5 minutes.
2. Add butter and extract.
3. Beat 2 minutes.
4. Stir in flour just until combined.
5. Stir in cranberries and pecans.
6. Spread in greased 9"x13" pan.
7. Bake at 350 F for 45-50 minutes.
Title: Grace’s Whiskey Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 milk
- 1/2 walnuts
- 1 butter
- 1 sugar
- 1
- 1/4
- 3/4
- 1/2
Instructions:
1. Cake: Pour first six ingredients into a bowl (except nuts). Beat for five minutes. Fold in nuts.
2. Butter the baking pan and pour mixture into pan. Bake for one hour at 350 degrees.
3. Sauce: Heat butter, sugar and 1/2 cup whiskey on stove. After one hour remove cake from oven and spoon ½ of the sauce over the hot cake while it is still in the pan. Let stand for ½ hour, then remove cake from pan and pour remaining sauce over bottom of cake.
Title: Berry Chocolate pudding yogurt parfait
Ingredients:
- 1/2 nonfat plain yogurt
- 1/8 sugar-free instant chocolate fudge pudding mix
- 1/4 1% low-fat milk
- 1/4 blackberry
- 1/4 raspberries
- 1/4 blueberries
Instructions:
1. Mix 1/4 package of Jello Instant pudding powder into 1/4 cup milk with a spoon until thick and creamy.
2. In any dessert cup, layer plain nonfat yogurt on top of chocolate pudding.
3. Finally, add berries on top of nonfat yogurt.
4. Dig spoon into all three layers and enjoy!
5. You can add one teaspoon of granola/muesli on top if you like.
Title: Pineapple in Port (Ananas Em Porto Com Hortela Picada)
Ingredients:
- 1 fresh pineapple
- 3 of fresh mint
- 1/4 mint sprig
Instructions:
1. Slice the top and bottom off the pineapple, stand it on end, and slicing straight down, remove all the prickly peel.
2. Cut the pineapple lengthwise into 8 wedges, slice off the hard core at the point of each wedge, then slice the wedges about 1/4" thick, making small, fan-shaped pieces.
3. Place the pineapple fans in a large, non-metallic bowl, add the Port and toss to mix.
4. Cover and chill 3 to 4 hours.
5. Add the minced mint and chill another 30 minutes.
6. To serve, spoon into stemmed glasses and garnish with mint sprigs.
7. Note: While this is lovely as it is, you can dress it up into an extraordinary recipe by serving it, parfait style, with Coconut Sorbet (recipe 170147) or with Greek style yogurt sweetened with honey.
Title: Pumpkin Dazzler
Ingredients:
- 2 graham cracker crumbs
- 1/3 sugar
- 2/3 butter
- 1 cream cheese
- 3/4 sugar
- 2 eggs
- 2 pumpkin
- 3 sugar
- 1/2 milk
- 1/2 salt
- 1/2 cinnamon
- 1 ginger
- 1/2 clove
- 1/4 sugar
- 3 Cool Whip
- 1/4 pecans
- 1
- 1/2
Instructions:
1. Mix together graham cracker crumbs, sugar, and melted butter.
2. Press into lightly greased 9x13-inch pan.
3. Beat cream cheese.
4. Add sugar & beat.
5. Add eggs and beat together.
6. Pour over graham cracker crust.
7. Bake 20 minute @ 350 degrees.
8. Let cool - to room temperature
9. While cooling cheese cake mixture, on stove mix together in a small saucepan pumpkin, egg yolks, sugar, milk, salt, cinnamon, ginger, and cloves.
10. Cook until mixture begins to thicken. (I cook for entire 20 minutes first layer is baking).
11. Let cool.
12. Beat egg whites until almost stiff.
13. Add sugar and beat until stiff peaks form (peaks stand straight up when beaters are pulled out of mixture.)
14. Fold egg whites into cooled pumpkin mixture. Pour over cream cheese layer.
15. Spread cool whip over pumpkin mixture.
16. Sprinkle chopped nuts on top.
17. Refrigerate several hours before serving.
Title: Trader Joe's "Greatest and Easiest Chocolate Cake"
Ingredients:
- 3 1/3 flour
- 1 1/3 cocoa powder
- 3 sugar
- 1 baking soda
- 1 salt
- 12 butter
- 3 buttermilk
- 1 vanilla
- 5 eggs
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour two 9" round baking pans.
3. Combine all ingredients except flour and buttermilk in a large mixing bowl and stir until well combined.
4. Stir in buttermilk.
5. Add flour and beat with an electric mixer for 3 minutes scraping down the sides of the bowl once during mixing.
6. Pour into pans and bake for 55 minutes or until a toothpick comes out clean.
Title: Popcorn Cake
Ingredients:
- 6 miniature marshmallow
- 1 margarine
- 1/2
- 1
Instructions:
1. Pop popcorn to make 6 quarts Melt and stir marshmallows, margarine and oil.
2. Pour over popcorn and small gumdrops.
3. Fill greased angel pan and press down firmly.
4. Delicious!!
Title: Fudgy Chocolate-Raspberry Cake
Ingredients:
- 1 water
- 1 eggs
- 1/3 vanilla extract
- 3 sour cream
- 1 butter
- 1/4 sour cream
- 1 powdered sugar
- 1/2
- 3
- 3/4
- 2
Instructions:
1. To make the cake: In a large mixing bowl, combine the cake mix, water, oil, eggs, vanilla, and sour cream; beat batter using an electric mixer for 2 minutes.
2. Stir in chocolate chips.
3. Divide batter evenly between 3 buttered 8" round cake pans.
4. Bake in a 350° oven for 25 minutes or until ceters test done.
5. Cool cakes in pans for 15 minutes; turn cakes out of pans and cool completely.
6. To make the frosting: Bring the raspberry jam and butter to a simmer in a saucepan over med heat; remove pan from heat.
7. Immediately stir in chocolate chips; stir until melted.
8. Mix in sour cream and powdered sugar; beat with an electric mixer until smooth.
9. To assemble cake: place one layer on a serving platter and frost; add second layer and frost; repeat with third layer, frosting top and sides of cake.
Title: Choco Pot O Creme
Ingredients:
- 2 1/2 dark rum
- 3 eggs
- 2 milk
- 6
- 2/3
Instructions:
1. Pour all ingredients into a blender.
2. Whirr until smooth.
3. Pour into ramekins.
4. Chill one hour.
5. Enjoy.
Title: Cherry Crumb Bars
Ingredients:
- 1 quick oats
- 1 1/4 margarine
- 1/2 butter
- 1 egg
- 1 cherry pie filling
- 1/4 brown sugar
- 1/2 pecans
Instructions:
1. Heat oven to 350°. Grease and flour a 13x9-inch pan.
2. Combine cake mix, 6 tablespoons butter and 1 cup rolled oats. Reserve 1 cup of this for crumb topping.
3. To remaining mixture, add egg; mix well.
4. Press into pan. Pour cherry filling over crust; spread to cover.
5. In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter, nuts, and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes.
Title: 10 Minute Chocolate Self-Saucing Pudding
Ingredients:
- 2 butter
- 1 self-raising flour
- 3/4 sugar
- 2 salt
- 1/2 milk
- 1/2 vanilla essence
- 1 brown sugar
- 1/2 boiling water
- 1
- 2
- 1 1/2
- 1
Instructions:
1. In a bowl, combine flour, 2 Tbsps cocoa, salt and 3/4 cup sugar. Stir in milk, melted butter and vanilla.
2. Spoon batter into a microwave ring mold or a microwave-proof casserole dish. Combine brown sugar, 1 Tbsp cocoa and coconut and sprinkle over the batter.
3. Pour hot water gently over the top. Cover with a sheet of baking paper.
4. Cook on HIGH for 6 minutes.
5. Leave to cool for 4-5 minutes before serving.
6. Serve with a little whipped cream or vanilla ice cream, if you like.
Title: Rich & Moist Dark Chocolate Cake (Uses Cake Mix)
Ingredients:
- 1 water
- 1/3 eggs
- 1 sour cream
- 3
- 2
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees. Spray two 8" pans with cooking spray (or spray bundt pan).
2. Blend together cake mix, oil, water, eggs, and sour cream in large bowl on low speed for 1 minute then medium high speed for 2 minutes.
3. Stir in chocolate chips by hand then pour batter evenly into pans.
4. Bake for 30-35 minutes (or 40 minutes for bundt pan) until done. Remove from oven & let cool in pans on wire rack for 15 minutes before removing from pans.
5. Cool completely before frosting.