lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Honeycomb Cupcakes
Ingredients:
- 60 butter
- 1/4 caster sugar
- 1 vanilla essence
- 1 egg
- 3/4 self-raising flour
- 1/4 buttermilk
- 2 milk
- 100 dark chocolate
- 1/4
Instructions:
1. Preheat oven to 180°C and line a 12-hole 2-tablespoon capacity flat-based patty pan with paper cases.
2. Using an electric mixer, cream the butter and sugar until it is pale and creamy; add the vanilla essence and the egg and beat until the ingredients are well-combined.
3. Transfer the mixture to a larger bowl and fold in half the flour and then half the milk/buttermilk; repeat with the remaining flour and milk/buttermilk and stir until the batter is smooth.
4. Finely chop 1 chocolate bar and stir into the batter. Three-quarters fill each paper case with batter.
5. Bake for 15-20 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean; stand the cupcakes in the pan for 10 minutes and then transfer them to a wire rack to cool.
6. Making the chocolate icing: Combine the chocolate and cream in a heatproof, microwave-safe bowl and microwave, uncovered, on high for 1-2 minutes, stirring every half minute or so with a metal spoon, until smooth.
7. Spread icing on the cupcakes: Roughly chop the remaining chocolate bar and sprinkle the chocolate honeycomb mixture over the cupcakes (see Notes below).
8. Notes: (1) Violet Crumble bars are honeycomb covered with chocolate. I don't know if they are available outside of Australia. For English chefs, they are similar to Crunchie Bars. (2) Sprinkle the chopped chocolate bar over the cupcakes just prior to serving as once it is exposed to the air, honeycomb can become sticky.
Title: Peanut Pie Supreme
Ingredients:
- 1 peanuts
- 1/2 creamy peanut butter
- 1/2 confectioners' sugar
- 1/2 half-and-half cream
- 1/2 sweetened condensed milk
- 1 creamy peanut butter
- 1/2 milk
- 1 half-and-half cream
- 1 vanilla flavor instant pudding and pie filling mix
- 3/4 - 1 peanuts
Instructions:
1. Set oven to 400 degrees.
2. For the peanut layer: combine 1/2 cup chopped peanuts, peanut butter, confectioners sugar and the half and half cream in a medium bowl; stir until well blended.
3. Pour into unbaked pie crust.
4. Bake for 18-20 minutes, or until the crust is golden brown (don't overbake); cool completely.
5. For the filling: combine the sweetened condensed milk and peanut butter in a large bowl; beat at medium speed on an electric mixer until well blended; add the milk in slowly.
6. Add in the pudding mix; increase speed to medium; beat for 2 minutes.
7. Pour over the cooled peanut layer in the pie shell.
8. For the topping: sprinkle the chopped peanuts over the filling.
9. Refrigerate two hours or longer, before serving.
Title: Chocolate Chestnut Dessert
Ingredients:
- 1 whole chestnuts
- 1/2 confectioners' sugar
- 1/2 dark rum
- 2 heavy cream
- 1/4 heavy cream
- 3/4
Instructions:
1. Drain chestnuts and rinse under cold water; dry.
2. Place the dry chestnuts, cocoa powder, sugar, rum and the 1/4 cup unwhipped heavy cream in a food processor.
3. Puree, scrape down sides and then process until chestnuts are pureed.
4. Fold the 3/4 cup of heavy cream that has been whipped into the puree and chill an hour or two before serving.
Title: Mom's Christmas Cookies
Ingredients:
- 2/3 white sugar
- 1 salt
- 8 margarine
- 1 vanilla
- 2 eggs
- 2 flour
- 1 baking powder
- 1 baking soda
- 1 powdered sugar
- 1 margarine
- 1/2 vanilla
- powdered sugar
Instructions:
1. Put the first 5 ingredients in a bowl.
2. Beat well with an electric mixer.
3. Add the flour.
4. Mix gently with a spoon until well blended.
5. Cover and put in the refrigerator.
6. Chill well.
7. Roll the dough out on a flat, floured surface.
8. Do not roll the dough out too thin or too thick. I usually roll it out to about a 1/4 inch thick.
9. Cut your cookies out and put them on an ungreased cookie sheet.
10. Bake in the oven for 12-14 minutes at 350 degrees.
11. **Note** do not overbake. I usually take them out of the over when the bottom of the cookies are slightly brown.
12. Let cool in a single layer on wax paper.
13. When they are cool, frost and decorate with colored sugars.
Title: Broken Pretzel and Caramel Chocolate Chip Cookies
Ingredients:
- 3/4 all-purpose flour
- 20 baking powder
- 1 fine salt
- 2 unsalted butter
- 1/2 light brown sugar
- 1/2 granulated sugar
- 3/4 egg
- 3/4 vanilla extract
- 1/4 salt
- 1
- 2
- 1
Instructions:
1. Preheat oven to 375 degrees F. Line two cookie sheets with parchment paper.
2. Reserve a few pieces of the broken pretzels, quartered caramels and chocolate chips. You'll use these to stud the tops of the unbaked cookies. This makes the baked cookie look more attractive and yummy.
3. In a large bowl combine flour, baking powder and salt. Whisk to combine and set aside.
4. In a standing mixer fitted with the paddle attachment, cream together butter and both sugars until the mixture is fluffy, 3 to 4 minutes. Add the egg, vegetable oil and vanilla extract. Mix until well incorporated.
5. Add the flour mixture to the butter mixture and beat until the ingredients just come together, making a soft, crumbly dough. Add the remaining pretzels, caramel pieces and chocolate chips to the dough; mix on lowest setting until these additions are evenly dispersed.
6. Portion dough into 24 pieces about the size of a large walnut and roll into balls. Place the dough balls on the lined cookie sheets about 3 inches apart.
7. Press a few of the chocolate chips, caramel pieces and pretzel pieces into the tops of the cookie dough balls, or just use one of the toppings on each ball. Optional: If desired, sprinkle a few grains of smoked salt on top of each cookie.
8. Bake for 12 to 15 minutes. Cookies are done when they are still pale in the middle and the edges are golden brown. Don't be tempted to over-bake these! The caramel will become hard and the pretzels will over-brown.
9. Remove cookies from the oven and allow them to cool on the baking sheets for 10 to 12 minutes. (Better for cookies to cool on the baking sheets longer, so caramel can set, otherwise it sticks to the sheet and pulls the cookie apart if removed too soon.) Transfer to a wire rack and let cool completely. Store cookies in a container that seals air-tight.
Title: Chilled Peaches in White Wine
Ingredients:
- 8 sugar
- 4 dry white wine
- 1
Instructions:
1. Slice the peaches thinly. Combine the peaches and sugar, and toss gently to mix.
2. Add the wine, and toss gently again.
3. Taste, and adjust sugar as needed. Cover, and refrigerate for several hours - or up to a few days, if you want.
4. Serve the peaches cold, in a glass or shallow bowl, with a small ladleful of their liquid. Eat the peaches with a fork and then drink the liquid left in the glass.
Title: Perfect Oil Pastry
Ingredients:
- 2 all-purpose flour
- 1 salt
- 1/2 tap water
- 5
Instructions:
1. Measure the flour carefully and put it in a medium-sized bowl. Add the dash of salt and stir it with a fork.
2. Pour the oil in and stir and "cut" it with a fork until you've got clumps varying between pea-sized and lima bean-sized.
3. Distribute the cold water over the mixture and stir and mash with the fork just until it all balls together.
4. Wipe your countertop with a damp cloth and spread a piece of wax paper on it. The paper should not slide -- if it does, dampen the counter a LITTLE more.
5. Form a little more than half of the dough into a disk and place it on the wax paper. Cover it with another piece of wax paper.
6. Roll the dough with a rolling pin from the center out in all directions, keeping it as circular as possible.
7. Periodically do the following:
8. peel off the top piece of wax paper, then lay it gently back on top of the crust.
9. using the bottom piece to lift it, turn the crust over, peel off that piece of wax paper, lay it back down again and continue rolling.
10. Continue the peel-replace-flip-peel-replace technique until your crust is about two inches bigger than your pie pan. IMPORTANT: Peel-replace-flip-peel -- then use the bottom piece of paper to lift the crust and place it over your pie pan. Gently peel off the wax paper.
11. Use the same technique to roll the top crust.
12. As you prefer, you can leave the top crust whole, cut it into strips for lattice, or whatever.
13. OPTIONAL: Brush the top crust with milk and/or sprinkle it with sugar.
14. Bake according to your pie directions.
15. BON APPETIT!
Title: Chocolate Delight
Ingredients:
- 35 butter
- 6 cream cheese
- 1 sugar
- 1/4 milk
- 2 Cool Whip
- 1 milk
- 3 1/4 instant chocolate pudding mix
- 2
Instructions:
1. Mix crushed cookies and butter. Press firmly onto the bottom of a 13x9-inch pan or dish and chill for 10 minutes.
2. Beat cream cheese, sugar and the 2 T milk with a whisk until well blended. Fold about 1 1/4 cups of the Cool Whip into the cream cheese mixture. Spread over chilled crust.
3. Pour 3 1/4 cups milk into bowl, add the 2 pkgs of pudding mix and beat with whisk until well blended. Pour over cream cheese layer.
4. Chill for 5-10 minutes.
5. Carefully spread remaining Cool Whip on top (I dusted the top with a little cocoa after spreading on the Cool Whip).
6. Chill for about 4 hours, cut into squares to serve.
Title: Bread Pudding with Rum
Ingredients:
- 1/3 - 1/2 milk
- 3 eggs
- 3 sugar
- 1/2 salt
- 1/4 cinnamon
- 1 nutmeg
- 1 vanilla
- 1 rum
- 2 1/2 maple syrup
- 1 raisins
- 2 brown sugar
- 1 rum
- water
Instructions:
1. Cube bread and place, crust side down, into a casserole dish.
2. Scald 1 1/2 cups milk and pour over bread.
3. Let sit 15 mins (or up to 25 if bread is really crusty/hard).
4. Preheat oven to 350 degrees F.
5. Whisk eggs with spices and salt.
6. Add sugar and whisk until dissolved.
7. Add remaining ingredients.
8. Scald remaining 1 1/2 cups milk.
9. Add milk to egg mixture in 1/2 cup increments and whisk thoroughly after each addition.
10. Pour mixture over bread.
11. Bake for 45-50 minutes, or until top browns and a fork inserted near the center comes out clean.
12. Meanwhile, mix together rum and brown sugar.
13. Add just enough water to obtain a molasses-like consistency.
14. About 7 minutes before the end of baking, spoon topping mixture on.
15. Serve warm.
16. Reheats well.
Title: Carrot Cake (Oat Based)
Ingredients:
- 1/3 sugar
- 3/4 eggs
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1 1/3 vanilla extract
- 1 ground cinnamon
- 1/4 xanthan gum
- 1/4 carrot
- 1
- 1/4
- 1
Instructions:
1. Preheat the oven to 350 degrees F. Lightly grease a 9 inch round or square pan.
2. In a medium size bowl, mix the oil with the sugar. Add eggs and egg white. Mix until light and thick. Add the other ingredients and beat well.
3. Pour into prepared pan. Bake for 30-40 minutes, until a toothpick inserted in the middle tests cleanly.
Title: Gingersnaps
Ingredients:
- 2 1/4 all-purpose flour
- 1 brown sugar
- 3/4 shortening
- 1/4 molasses
- 1 egg
- 1 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 1/2 ground cloves
- 1/4 granulated sugar
Instructions:
1. In a large mixing bowl combine about half of the flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon and cloves. Beat with an electric mixer on medium to high speed till combined.
2. Beat or stir in remaining flour.
3. Shape dough into 1 inch balls.
4. Roll balls in the granulated sugar to coat. Place balls 2 inches apart on an un-greased cookie sheet.
5. Bake in a 375 F oven for 8-10 minutes or till edges are set and tops are crackled. Cool cookies on cookie sheet for 1 minute.
6. Transfer cookies to a wire rack and let cool.
Title: Chewy Brownies
Ingredients:
- 1 walnuts
- 1 flour
- 1 vanilla
- 4 eggs
- 1/2 salt
- 2 sugar
- 1 butter
- 4
Instructions:
1. In a saucepan over low heat, melt the unsweetened chocolate and butter. Let cool.
2. In a mixing bowl, beat the 4 eggs until light and frothy, add the salt and sugar; beat well.
3. Fold the melted chocolate and butter into the egg mixture. Stir in the vanilla.
4. Add the flour and chopped nuts.
5. Bake for 25-30 minutes at 350° in a greased 9x13 inch pan.
6. When cool, you may frost with chocolate frosting.
Title: Tiramisu V
Ingredients:
- 6 -8 ladyfinger
- 1/2 mascarpone
- 1 3/4 cream cheese
- 4 espresso coffee
- 3 butter
- 1/2 eggs
- 1/2 sugar
- marsala wine
- Cool Whip
Instructions:
1. Melt chocolate in butter, set aside to cool slightly.
2. Whip the egg yolks until light. Add sugar and beat over a double boiler until it is slightly thickened, fluffy, and light.
3. Slowly add the Marsala wine, whipping all the while. (You now have Zabaglione.)
4. Fold in the chocolate mixture. Set aside.
5. Beat egg whites to stiff peaks, then fold into the the chocolate until just blended.
6. In separate bowl, whip the mascarpone cheese while slowly adding the espresso coffee. Add about 2 Tbsp.of sugar to it. (I didn't do this but think it would be a good idea).
7. Line the bottom of a pretty glass bowl with the ladyfingers. Layer the cheese mixture over it, then the chocolate, then a layer of whipped cream; repeat twice. End with whipped cream and dust lightly with cocoa.
8. Refrigerate several hours.
Title: Peanut Butter Butter Bon Bons
Ingredients:
- 1 creamy peanut butter
- 1 butter
- 3 powdered sugar
- 4
- 1
Instructions:
1. Beat peanut butter and butter at medium speed with electric mixer until creamy.
2. Add Golden Graham crumbs, beating until well blended.
3. Gradually add powdered sugar, beating at low speed until blended.
4. Using a melon scoop, shape into one-inch balls.
5. Cover and chill one hour.
6. Melt butterscotch morsels in microwave safe dish. Pour into small Ziploc bag with a tiny corner snipped off. Drizzle over 1-inch bon bons.
Title: Chocolate Pocket Pastry Turnovers
Ingredients:
- 1 puff pastry
- 1 heavy cream
- 2
- 2 1/2
- 2 1/4
Instructions:
1. Heat oven to 400.
2. Place pastry on lightly floured surface,& sprinkle with a little flour.
3. Roll out to form 12-inch square,& brush away excess flour.
4. Trim edges making a perfect square,cut the pastry to nine 3 1/2-inch squares.
5. Transfer them to parchment-lined baking sheet.
6. In a small bowl,whisk egg yolk& the heavy cream.
7. Neatly brush a little of the egg wash along 2 of the edges of each square.
8. Place the chocolate (divided equally)& 1/4 teaspoon of the almonds on each square.
9. Fold down the unwashed edges to close the chocolate,forming a triangle.
10. Gently,yet firmly,using fingers,press the pastry edges together to sealing them.
11. Put the baking sheet in the freezer for 20 minutes,or until chilled throughly.
12. Remove from the freezer,brush the tops of the turnovers with the remaining egg wash.
13. Bake until they are puffed& golden,approximately 15 minutes.
Title: Lemon Meringue Pie 1965
Ingredients:
- 6 cornstarch
- 1/4 salt
- 1 sugar
- 2 water
- 3 margarine
- 1 butter
- 6 fresh lemon juice
- 1 lemon zest
- 1 cream of tartar
- 3 granulated sugar
- 1/4
- 6
Instructions:
1. Combine salt sugar cornstarch and 1/2 cup of the cold water together in a saucepot. Mix well. Gradually add 1 1/2 cups boiling water stirring well, and cook over medium heat until mixture thickens and comes to a low boil. Continue to boil one minute. Remove from heat, add a little of the mixture into the slightly beaten egg yolks, stirring well. Then add all back into the pot and return to heat, and cook one more minute.
2. Remove from heat, add in the butter, lemon zest and lemon juice.
3. mix well and allow to cool slightly.
4. Pour cooled lemon filling into cooled prebaked pie shell, and completely cool at room temperature.
5. Whip the egg whites with the cream of tartar until soft peaks form, gradually add in the sugar continue beating until stiff peaks are formed.
6. Spread the meringue over the room temperature cooled pie, sealing right to the crusts edges.
7. Bake at 400 degrees for 5 to 10 minutes, until golden browned.
8. Remove to a wire rack and continue to cool at room temperature.
Title: Hidden Mint Cookies
Ingredients:
- 1 egg
- 14 walnuts
- 1 pecans
- 1
Instructions:
1. Preheat oven according to package directions.
2. Slightly butter cookie sheet.
3. Place slices of cookies on sheet 2-3" apart.
4. Top each slice with chocolate wafer or mint.
5. Cover wafer or mint with another slice of cookie dough.
6. Brush dough with beaten egg.
7. Press nuts on top of dough.
8. Bake for 10 minutes.
9. Voila, you have cookies ready to eat!
Title: Apple and Date Mousse
Ingredients:
- 1 1/2 apples
- 1 1/2 lemon juice
- 1 lemon zest
- 3 maple syrup
- 1/2 dates
- 1 sesame seeds
- of fresh mint
Instructions:
1. Cook the apples with the lemon juice, zest, and maple syrup until the fruit is soft. Add a little water if the mixture becomes dry. Let cool.
2. In a blender, blend the dates and apples together until they are light and fluffy.
3. Stir in the sesame seeds.
4. Spoon the mousse into 4 dessert glasses and chill.
5. Garnish with fresh lemon balm, mint, or lemon geranium leaves.
Title: Twelve Inch Chocolate Cake
Ingredients:
- 7 eggs
- 5 1/4 pure vanilla extract
- 1 1/2 boiling water
- 2 1/3 cake flour
- 3 1/2 baking powder
- 5 1/2 salt
- 8 3/4 unsalted butter
- 1 3/4
- 14
Instructions:
1. Boil water, measure then add cocoa powder.
2. Whisk until smooth.
3. Allow to cool to room temperature Preheat oven to 350 degrees.
4. Grease two 12-inch x 1 1/2 inch cake pans, line bottoms with parchment paper grease bottom and flour entire pan.
5. Prepare your magic cake strips if using.
6. In a medium bowl lightly combine the eggs, 1/4 of the cocoa mixture and vanilla.
7. Sift the remaining dry ingredients into you mixer bowl and mix on low speed for 30 seconds to blend.
8. Add the butter and remaining cocoa mixture.
9. Mix on low speed until the dry ingredients are moistened.
10. Beat for 90 seconds at medium speed to develop cake structure.
11. Stop mixer, scrape down the sides.
12. Add the egg/cocoa/vanilla mixture in 3 batches, beating 20 seconds after each addition.
13. Be sure to scrape the sides and bottom before making the final egg addition Stop mixer, scrape down the sides and give it a final mix by hand.
14. Pour the batter in the prepared pans and smooth surface.
15. Bake 40 to 50 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
16. (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
17. Reinvert cakes so that tops are right side up.
18. Cool to room temperature and wrap tightly with plastic wrap.
Title: Lime Pound Cake 1968
Ingredients:
- 1 1/2 butter
- 1 1/2 granulated sugar
- 2 limes, zest of
- 6 eggs
- 3 cake flour
- 1/8 salt
- 2 baking powder
- 1 vanilla
- 1/4 fresh lime juice
Instructions:
1. Grease a ten inch tube pan.
2. Line the bottom with greased paper also.
3. Preheat oven to 350 degrees F.
4. Cream room temperature butter in a large mixer bowl and add the sugar gradually. Continue beating until mixture is very soft and light.
5. Add the grated rind from two limes, along with the eggs one at a time, beating in a teaspoon of the flour with each addition of each egg.
6. Sift the remaining flour with the baking powder and salt onto waxed paper.
7. Stir the flour into the cake with a wooden spoon and also add the vanilla, and lime juice.
8. Pour mixture into prepared tube pan and smooth the top evenly.
9. Bake in 350 preheated oven for 1 1/4 hours or until tester comes away clean. Don't overbake, start testing at the 60 minutes time.
10. Remove when done and cool in the pan.
11. Run a knife around edge and then turn out.
12. Peel off the paper and set up right side onto a plate.
13. Sprinkle with powdered icing sugar.
Title: Strawberry Cream Cheese Mousse Tart
Ingredients:
- 1 2/3 brown sugar
- 1/3 butter
- 3 heavy cream
- 5 sugar
- 1 1/2 cream cheese
- 3 boiling water
- 1/4 unflavored gelatin
- 1 fresh strawberries
- 3
- 2
- 1
- 3/4
Instructions:
1. COMBINE cookie crumbs, oats and brown sugar in medium bowl. Stir in melted butter with a fork until evenly moistened. Press into 8-inch springform pan.
2. BEAT 1 cup heavy cream until stiff peaks form. Beat in 2 tablespoons sugar and almond extract. Place cream cheese on microwave-safe plate. Microwave on HIGH 15 to 20 seconds or until very soft. Add to whipped cream, beating until smooth. Pour boiling water over gelatine in small bowl. Stir about 2 minutes or until gelatine is completely dissolved. Beat into cream cheese mixture until blended. Stir in 3/4 cup preserves. Spread over crumb crust. Chill 2 hours or overnight.
3. BEAT remaining 1/2 cup heavy cream until stiff peaks form. Beat in 1 tablespoon sugar. Place in resealable plastic bag. Cut small corner off bag. Remove outer rim of pan. Place dollops of whipped cream around outside edge of cheesecake. Stir remaining preserves with fresh strawberries in small bowl. Spoon evenly in center of cheesecake.
Title: Hot Chocolate Sauce over Pound Cake
Ingredients:
- 1 sugar
- 1/2 all-purpose flour
- 1/4 salt
- 1 unsalted butter
- 3 vanilla extract
- 1
Instructions:
1. Fill bottom of double boiler with enough water to fill about 3-4 inches high. In a seperate saucepan, bring another 2 cups of water to boil.
2. Combine all dry ingredients in top of double boiler, stirring well to remove any lumps. Add enough boiling water to make a thick paste. Stir until smooth.
3. Place onto the bottom half, over the boiling water. Slowly add 1 1/2 cups boiling water from the other pan. Keep stirring until the water is fully incorporated.
4. Add the butter, continue to stir while the butter melts into the sauce. Keep stirring another 10-15 minutes, until the sauce thickens to an "unset pudding" consistency. If it thickens too much, feel free to add more boiling water.
5. When it is as thick as you like, stir in the vanilla extract.
6. Serve over the sliced pound cake.
Title: Chef Joey's Dairy Free Pound Cake
Ingredients:
- 3 baking powder
- 1/2 salt
- 1/4 raw sugar
- 1 egg substitute
- 2 1/2 lemon juice
- 1 1/2 vegan sour cream
- 1/4
- 1
Instructions:
1. Zest the lemons and set aside. Do this before juicing as its easier.
2. Set oven to 325'F.
3. Grease a 16 cup tube pan. Dust with flour by swirling it around the bottom and sides. Then flour the tube as well. Tap out the excess.
4. Sift the spelt, baking powder and salt together in a medium bowl and set aside.
5. In the bowl of a stand mixer cream the margarine until it's light and fluffy.
6. Add in the sifted sugar and beat for about 5 minutes making sure the sugar is well incorporated.
7. Add the egg replacer in 1/4 cup increments until all added and make sure this is well mixed.
8. Beat in the lemon zest and juice.
9. With a good rubber spatula add in the sifted dry ingredients until well mixed.
10. Mix in the vegan sour cream.
11. Put the batter into your prepared tube cake pan.
12. Bake for about 1 1/2 hours. Using a wooden kabob skewer test for done-ness. I stuck the skewer a few times near the middle as this is the thickest part. If it comes out clean then the cake is done.
13. Cool on a metal rack for 15-20 minutes. Then run a knife around the outside of the cake.
14. Turn the cake onto the metal cooling rack and then put it right side up. Let the cake cool completely.
15. You can make this a few days ahead.
16. Wrap in tin foil and store in the fridge.
17. Remove what you're going to eat before serving and let come to room temperature.
18. Bon Appetit!
Title: Wheat Free Honey Shortbread (sweetie)
Ingredients:
- 375 butter
- 1 1/4 icing sugar
- 1 vanilla
- 1/4 honey
- 500 icing sugar
Instructions:
1. Cream together 375g butter, 1 1/4 cups pure icing sugar, 1 teaspoon vanilla and 1/4 cup honey.
2. Then fold in 500gms rice flour.
3. Spread mix into lined 20 x 30cm baking tin.
4. Chill for 20 mins in the fridge.
5. Bake 160C for 40 minutess or until golden.
6. Cool cut into pieces, dust with icing sugar.
7. Eat all within 10 minutes of cooling.
Title: Jan's Pineapple and Banana Cake OAMC
Ingredients:
- 1 eggs
- 1 poppy seed
- 3 self raising flour
- 1/8 cinnamon
- 3/4 brown sugar
- 4 bananas
- 2
- 1
- 3
Instructions:
1. Put oil, eggs and mashed banana in a jug and mix well.
2. Put all dry ingredients in a bowl and mix.
3. Add wet ingredients slowly and mix.
4. Place into lined 20cm round cake tins.
5. Cook in a moderate oven for 1 1/2 hours or until cooked.
6. You can sprinkle the top with brown sugar.
7. As this makes two cakes--I freeze one for later use.