lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon-Poppy Seed Shortbread
Ingredients:
- 1 unsalted butter
- 3/4 icing sugar
- 1 1/2 fresh lemon juice
- 1 1/2 lemon zest
- 1/2 vanilla
- 2 all-purpose flour
- 1 1/2 poppy seeds
- 1/2 salt
Instructions:
1. Cream together the butter and the sugar with an electric mixer until creamy and smooth. Add the lemon juice, zest and vanilla, beating well.
2. Combine the flour, seeds and salt. Add to the butter mixture and mix until well combined. Shape into a disc and wrap in plastic cling film. Chill for at least 3 hours.
3. Preheat the oven to 300*F. Roll out the dough between two sheets of parchment or wax paper to a 1/4 inch thickness. cut into shapes with a 2 inch cookie cutter and place on ungreased cookie sheets, 1 inch apart. Prick all over with a fork, then bake until pale golden allover, 23 to 25 minutes.
4. Cool on a wire rack.
5. If desired you can glaze the cooled cookies with a simple sugar glaze.
Title: 5 Minute Spice Cake in Microwave
Ingredients:
- 4 flour
- 1 cocoa powder
- 1/8 baking soda
- 1/8 baking powder
- 1 ginger
- 1 1/2 cinnamon
- 1/16 nutmeg
- 1/16 clove
- 3 brown sugar
- 2 molasses
- 1 water
- 3 egg
- 1
Instructions:
1. Put the flour, cocoa, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves and brown sugar into a 4 cup microwaveable bowl; mix well.
2. Add oil, molasses, water and egg; mix well.
3. Microwave for 3 minutes.
4. Cool slightly, and serve with ice cream, whipping cream, or raisin sauce.
Title: Lemon and Poppy Seed Cake
Ingredients:
- 4 eggs
- 3 sugar
- 5 lemons, juice and zest of
- 2 yogurt
- 2 flour
- 4 baking powder
- 4 salt
- 1 poppy seeds
- 4 sugar
- 3/4 lemon juice
- 1/4
Instructions:
1. Beat eggs and sugar until creamy.
2. Add lemon rind and juice, yogurt. Stir.
3. Slowly pour in oil while beating.
4. Add flour, BP, poppy seeds and a pinch of salt.Beat slowly.
5. Pour into 2 medium cake tins that have been greased with oil or butter.
6. Bake at 160 degrees Celsius for 1 hour or until skewer inserted into centre comes out clean.
7. Remove from oven pour over hot syrup, put back in oven for a further 2 minutes.
8. Remove from oven, cool, serve with yoghurt.
9. SYRUP.
10. Heat sugar and lemon juice in small pot until sugar has dissolved and consistency becomes 'syrupy'.
11. Pour hot over hot cake straight from the oven before replacing cake in oven for a further 2 minutes.
Title: Orange Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 2 all-purpose flour
- 1 baking powder
- 1 3/4 salt
- 3 water
- 1/4 butter
- 1/3 icing sugar
- 1/3 salt
- 2 icing sugar
- 2
- 1/2
- 1
- 2
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease a 9” square cake pan, line bottom with parchment paper.
3. Cream butter, gradually beat in sugar.
4. Add egg yolks and beat until thick and lemon coloured.
5. Add grated orange rind.
6. Blend together flour, baking soda and salt.
7. Add dry ingredients to creamed mixture alternately with orange juice and water. Combine after each addition.
8. Beat egg whites until stiff but not dry. Carefully fold into cake batter.
9. Pour into prepared pan.
10. Bake for 45 to 50 minutes.
11. Let cool completely.
12. For Frosting:Cream butter and add ½ cup icing sugar and salt and blend until smooth.
13. Add egg yolk, orange rind and orange juice and beat well.
14. Gradually beat in about 1 ½ cup icing sugar, just enough to make of spreading consistency.
15. Beat until creamy.
16. Ice cooled cake.
Title: Chewy Butterscotch Brownies
Ingredients:
- 3/4 all-purpose flour
- 1 baking powder
- 1/4 unsalted butter
- 1 soft brown sugar
- 1/2 salt
- 1/2 vanilla
- 1/2
Instructions:
1. Preheat oven at 375°F.
2. In a bowl mix well flour salt and baking powder.
3. Melt butter in a saucepan over slow heat Remove pan and transfer butter in a bowl.
4. Stir in sugar and mix well. Add egg.
5. Blend in dry ingredients.
6. Add vanilla.
7. Fold in nuts
8. Spread mixture in a well greased 8x8 pan.
9. Bake for 25 minutes (dont overbake).
Title: Coconut Biccis
Ingredients:
- 2 coconut
- 1 1/2 sugar
- 4 eggs
Instructions:
1. Place the 2 cups of coconut in a bowl.
2. Separate the eggs put yolk in bowl with the coconut and the whites in another small bowl.
3. Mix the egg yolk and coconut together.
4. Whisk the egg whites and the sugar until they're stiff.
5. Add the egg whites and sugar into the coconut and mix together.
6. Spray a tray with oil.
7. Spoon mixture onto tray.
8. Cook in the oven for 10-25 minutes, on a very low heat, make sure they don't burn.
Title: Gateau Sans Rival
Ingredients:
- 12 granulated sugar
- 2 cashew nuts
- 3 granulated sugar
- 12 water
- 2 butter
- 1
- 2
Instructions:
1. Separate egg yolks from egg whites.
2. Beat egg whites until stiff and foamy.
3. Add finely chopped nuts and mix well.
4. Line baking sheets with wax paper.
5. Pour egg white mixture onto 7 to 8 baking sheets.
6. Bake at 350 degrees for 25 to 30 minutes or until golden brown.
7. Remove wax paper lining at once, but with extra care not to break baked egg whites as they are fragile.
8. Set aside temporarily.
9. Beat egg yolk well until lemon-colored.
10. Make syrup out of 2 cups of sugar and one cup of water.
11. Boil until thick enough to form a soft ball when dropped in small bowl full of cold water.
12. Add syrup to well beaten egg yolks, a little at a time making sure it blends well with mixture.
13. Set aside to cool.
14. Cream butter and add cooled egg yolk mixture.
15. Spread cream mixture on each layer of the baked egg whites.
16. Arrange the 7 to 8 layers of baked egg whites on top of each other.
17. Cover top and sides of trimmed <U+0093>SANS RIVAL<U+0094> with the remaining cream mixture.
18. Garnish with chopped nuts.
19. Chill and serve cold.
Title: Coconut Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 3 1/4 all-purpose flour
- 1 baking powder
- 1 1/4 milk
- 1 vanilla extract
- 2 powdered sugar
- 1 sour cream
- 1
- 2
Instructions:
1. Beat butter at medium speed with mixer until fluffy, Gradually add sugar, beat well. Add eggs, 1 at a time, beating mixture after each addition.
2. Combine flour and baking powder, add to butter mixture, alternately with milk, begin and end with flour mixture. Mix just until blended after each addition. Stir in vanilla. Pour batter into 3 greased and floured 9-inch round cake pans.
3. Bake at 350F for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
4. Split each layer in half horizontally. Spread Sour Cream Coconut Filling between layers and on top of cake. cover and chill at least 3 hours before serving.
5. Sour Cream Coconut Frosting:
6. Combine first 3 ingredients, stir in coconut.
Title: Spice Mayonnaise Cake
Ingredients:
- 1 1/2 sugar
- 1 ginger
- 1 nutmeg
- 1 cinnamon
- 1/2 clove
- 2 flour
- 2 baking soda
- 1 water
- 1 mayonnaise
- 1 vanilla
Instructions:
1. Mix in order listed.
2. Pour into greased and floured 9x13 cake pan.
3. Bake 25- 30 minutes at 350 degrees.
Title: Chocolate and Mixed Nut Tart
Ingredients:
- 1 1/2 flour
- 1/4 sugar
- 9 butter
- 2 vanilla extract
- 1 1/2 pecans
- 3/4 walnuts
- 3/4 light corn syrup
- 3/4 golden brown sugar
- 3/4 butter
- 1/4 eggs
- 1/4 vanilla extract
- 3
- 1
Instructions:
1. FOR CRUST: Combine flour and sugar in a food processor.
2. Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
3. Add 2 tablespoons cream and vanilla extract.
4. Using on/off turns, blend until moist clumps form, adding more cream by tablespoonful if dough is dry.
5. Gather dough together.
6. Press dough over bottom and up the sides of an 11-inch diameter tart pan with removable bottom.
7. (I used a 9-inch pan with very little crust and filling left over.) (Dough can be made 1 day ahead. Cover and chill, but let stand at room temperature 30 minutes before filling.) FOR FILLING: Preheat oven to 350 degrees.
8. Combine all toasted nuts in a food processor; chop coarsely, using on/off turns.
9. Whisk corn syrup, brown sugar, and melted butter in a large bowl to blend.
10. Whisk in eggs and vanilla extract.
11. Mix in chocolate chips, then nuts.
12. Transfer filing to the prepared crust.
13. Bake tart until firmly set in center and top is deep golden brown, about 50 minutes.
14. Cool tart in pan on rack 30 minutes.
15. Push up pan bottom to release tart.
16. Serve warm or at room temperature.
Title: Chocolate Pots De Creme Brulee
Ingredients:
- 1 heavy cream
- 3 granulated sugar
- 1 vanilla bean
- 1/2 coffee
- 1/2 kosher salt
- 1/4
- 1
Instructions:
1. Place the chocolate in a medium bowl and set aside. In a medium bowl, whisk together the egg yolks and set aside.
2. In a medium saucepan set over medium heat, combine the cream, 1/4 cup of the sugar and the vanilla-bean pod and seeds and bring to a rapid boil.
3. Slowly pour the hot-cream mixture into the eggs, whisking to combine. Over the bowl of chocolate, strain the mixture through a fine-mesh sieve (discard the vanilla pod). Gently whisk in the water and salt until the mixture is smooth. Pour the mixture into four 4-ounce ramekins and refrigerate overnight. To serve, sprinkle each pots de creme with 1 tablespoon of the remaining granulated sugar and use a torch to caramelize the sugar. Serve immediately. (If you don't have a kitchen torch, use the broiler: Adjust the oven rack to the highest position and heat the broiler to high. Place the sugar-sprinkled pots de crème on a rimmed sheet pan and set under the broiler until the sugar is browned, turning the sheet pan midway through broiling. Note: Keep an eye on the pots de crème as the sugar can burn quickly.).
Title: Edible Monster Mouths
Ingredients:
- 2 red apples
- 3 peanut butter
- 48 mini marshmallows
- 6 marshmallows
- 24
- 6
Instructions:
1. Before you begin, cut the apple into wedges and slices (I used a slice for the bottom for stability and then a wedge for the upper lip but you don't have to get that complicated).
2. Stick a toothpick in the bottom of each of the large, halved marshmallows. Dip each Cheerio (or raisin) in a bit of peanut butter and place in middle of marshmallow to resemble an eyeball.
3. Give your child two apple wedges that will represent the lips of the monster mouth; dry them off on a paper towel.
4. Spread peanut butter on one side of each wedge.
5. Place 1 piece of apricot, sticky side down on the bottom of the mouth for a tongue.
6. Place a line of 4 mini-marshmallows into the peanut butter along the bottom apple wedge (you need to put extra peanut butter on the mini-marshmallow that goes rests on the apricot). These will be the monster's teeth!
7. Stack the other apple wedge, peanut butter side down, on top of the marshmallows and press down slightly.
8. Take two of the eyeballs on toothpicks and place in the top of the top lip.
9. The monster mouth is finished! Your child should feel free to play with his food before eating up this healthy snack.
Title: Broiled Honeyed Figs With Sabayon
Ingredients:
- 8 fresh figs
- 4 honey
- 2 rosemary sprigs
- 3 eggs
Instructions:
1. Preheat broiler to high. Arrange figs, cut-side up, on the broiler rack. Brush with 2 tablespoons honey. Sprinkle chopped rosemary over, if using.
2. Place under pre-heated broiler for 5-6 minutes, or until just beginning to caramelize.
3. To make the sabayon, lightly whisk the eggs with the remaining honey in a large, heatproof bowl, then set over a saucepan of simmering water. Using a handheld electric mixer, beat the eggs and honey together for about 10 minutes, or until pale and thick.
4. To plate, place 4 fig halves on 4 serving plates, add a generous spoonful of the sabayon, and serve immediately.
Title: Darn Good Vanilla Cake (Aka Just Like Yours but Vanilla Taylortw
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 sour cream
- 1 water
- 1/2 white chocolate chips
- 1/2
Instructions:
1. mix together dry cake mix and pudding mix.
2. add eggs, oil, water, sour cream and mix well.
3. add white chocolate chips.
4. pour into a greased and floured bundt pan.
5. bake at 350 degrees untill done. about 50 minutes.
Title: Frozen Chocolate Souffle
Ingredients:
- 9 bittersweet chocolate
- 2 creme fraiche
- 4 heavy cream
- eggs
Instructions:
1. Break the chocolate into pieces and process in a food processor until very fine.
2. Heat the creme fraiche to boiling point and with the processor's motor running, pour it through the feed tube in a steady stream. Process a few seconds until smooth.
3. Separate the eggs and add the yolks to the hot chocolate mixture. Process for a few seconds to incorporate. Then transfer the mixture to a bowl and allow it to cool until it has thickened to spreading consistency.
4. In a large mixing bowl, beat the egg whites until stiff peaks form when the beater is raised slowly. Stir about one-fourth of the whites into the chocolate mixture and then carefully fold in the remaining whites until uniform. Pour the mixture into a prepared six-cup souffle dish with a foil collar and freeze for at least three hours. Store up to three days.
5. When ready to serve, carefully remove the foil collar and serve at once.
6. YIELD 6 servings
7. NOTE : To make the foil collar, fasten a band of aluminum foil around the souffle dish with string or paper clips. The band should be four inches higher than the sides of the dish to create the illusion of a risen mousse.
Title: Apricot Baklava
Ingredients:
- 1 raisins
- 1/4 white wine
- 1 1/2 cinnamon
- 1 white sugar
- 1/2 white wine
- 1/2 cashews
- 1 vanilla
- 1 brown sugar
- 1/4 filo pastry
- 20 unsalted butter
- 3/4 honey
- 1/2 water
- 1/4 white sugar
- 1/2 vanilla
- 1/2 wine
- 1
Instructions:
1. Warm 3/4 cup wine in saucepan and remove from heat
2. Add raisins and soak for 2 - 4 hours
3. Put apricots in saucepan and cover with water
4. Bring to boil and simmer for 40-45 minutes till very tender
5. Drain and reserve liquid if any left
6. Process apricots in food processor or mash till smooth
7. Put in large bowl
8. Add drained raisins, reserving the wine
9. Mix in white sugar, cinnamon, 1/2 tsp wine (from the raisins), vanilla, brown sugar
10. Allow to cool
11. Mix in cashews
12. Butter a 13X9X2 baking pan
13. Open filo sheets and cut to size of pan
14. Process one at a time keeping the rest covered
15. Brush butter on top of one sheet and place in pan
16. Repeat with 10 sheets one at a time and layer them in pan
17. Cover last sheet with apricot mixture
18. Cover with the next 10 filo sheets buttering each one as before
19. Slice through the top layers diagonally to create diamonds
20. Bake at 350 for 40 - 45 minutes till brown on top
21. Put on rack to cool before adding syrup
22. SYRUP
23. In saucepan mix honey, water, nectar (reserved from apricots), sugar, vanilla and wine (from the raisins)
24. Bring to boil and simmer for 5 minutes
25. Allow to cool completely
26. Drizzle on Baklava
27. Cover and cool for several hours
28. Best if cooled overnight
Title: Date Bars
Ingredients:
- 8 dates
- 3/4 evaporated milk
- 2 granulated sugar
- 1 vanilla extract
- 1/2 butter
- 1/2 margarine
- 1 light brown sugar
- 3/4 all-purpose flour
- 1/2 quick oats
- 1/2 baking soda
- 1/2 ground cinnamon
- salt
Instructions:
1. Preheat oven to 400°F.
2. Grease 8-inch square pan.
3. In a medium saucepan combine dates, evaporated milk, sugar and vanilla extract.
4. Cook over medium-low heat stirring occasionally for 8-10 minutes until mixture thickens.
5. Remove from heat.
6. Beat butter and sugar in large bowl until fluffy and creamy.
7. Beat in flour, oats, baking soda, cinnamon and salt.
8. With floured fingers press 1/2 of crust mixture in bottom of pan.
9. Spread date filling over crust.
10. Crumble remaining crumb mixture evenly over date filling.
11. Bake 20-25 minutes or until golden brown.
12. Serve warm.
Title: Rum Cake
Ingredients:
- 1 walnuts
- 1 pecans
- 1 vanilla flavor instant pudding and pie filling mix
- 4 eggs
- 1/2 cold water
- 1/2 Bacardi dark rum
- 1/2 butter
- 1/2 water
- 1/4 granulated sugar
- 1 Bacardi dark rum
- 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. Grease and flour 10-inch tube or 12-cup Bundt pan.
3. Sprinkle nuts over bottom of pan.
4. Mix all cake ingredients together.
5. Pour batter over nuts.
6. Bake 1 hour.
7. Cool; invert onto serving plate. Prick top with fork.
8. Spoon and brush glaze evenly over top and sides.
9. Glaze:
10. Melt butter in saucepan. Stir in water and sugar.
11. Boil for 5 minutes, stirring constantly, and remove from heat.
12. Stir in rum. You may decorate with whipped cream before serving.
13. ** If using yellow cake mix with pudding already in the mix, omit the instant pudding, using 3 eggs instead of 4 and 1/3 cup oil instead of 1/2.
14. ** I also bake this cake 3 to 4 days ahead of time.***.
Title: Black and White Cookies
Ingredients:
- 9 flour
- 1 baking powder
- 5 1/2 sugar
- 1/3 egg
- 1/8 butter
- 1 margarine
- 4 1/2 sugar
- 2 milk
- 1 water
- 1
Instructions:
1. Pastry:
2. Mix the flour and baking powder and sieve onto a pastry board.
3. Make a well in the centre and pour in the sugar, vanillin sugar, flavourings and egg.
4. Draw in some flour from the sides of the well and mix together to form a thickish paste.
5. Cut the cold butter or margarine into small pieces and add it to the mixture in the centre.
6. Cover this mixture with more flour.
7. Starting from the middle work all the ingredients quickly with your hands into a firm, smooth paste.
8. If the mixture is sticky, refrigerate until firm.
9. Cut the pastry into two halves.
10. Combine the cocoa, sugar and milk.
11. Add to one of the pastry halves and knead until blended.
12. Pinwheel Pattern:
13. Roll out 2 same-sized rectangulars, one light pastry and 1 dark pastry.
14. Brush 1 layer with egg white.
15. Place 2nd layer on top.
16. Brush this layer with egg white.
17. Roll up like a swiss roll.
18. Chequered Pattern:
19. Roll out light pastry into a rectangle (3/8 inch or 1 cm thick).
20. Cut into 5 strips of 3/8 inch or 1 cm thickness.
21. Roll our the dark pastry to the same size and thickness and cut into 4- 3/8 inch or 1 cm wide strips and the same length as the light pastry.
22. Brush them with egg white and arrange the strips of pastry in 3 layers of 3 strips each layer with the colours alternating.
23. Wrap the whole in a thin layer of pastry.
24. Easy Pattern:
25. Using half of pastry, form a roll about 1 1/4 inch or 3 cm in diameter.
26. Brush with egg white.
27. Roll our the other half into an oblong and wrap around the roll.
28. Refrigerate the rolls until the are stiff.
29. Cut into same sized slices of about 1/4 inch thickness.
30. Preheat oven to 350°F.
31. Bake on a greased cookie sheet for 10 to 15 minutes.
Title: Spiced Poached Pears
Ingredients:
- 1 water
- 1 red wine
- 2 lemon juice
- 1 sugar
- 1 cinnamon stick
- 1 whole allspice
- 4 -5 pears
- 1
Instructions:
1. Combine the water, red wine, lemon juice, sugar and spices in a medium saucepan and bring to a boil.
2. Reduce heat and simmer gently for 5 minutes.
3. Place the pears in an ovenproof dish and pour the syrup over them.
4. Poach at 150°C (300°F) for 20 - 25 minutes or until tender.
5. Pour a small amount of the syrup in the bottom of dessert dishes and place the pears on top.
6. Serve with whipped cream.
Title: Orange Bundt Cake
Ingredients:
- 2 butter
- 4 1/4 sugar
- 4 1/2 cake flour
- 2 1/4 baking powder
- 1/2 salt
- 1/2 milk
- 9 eggs
- 4 1/2 vanilla extract
- 2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Grease and flour a bundt pan.
3. Cream the butter together with 2-1/4 cups of the sugar.
4. Add the flour, baking powder, and salt and mix until combined.
5. Add the milk, eggs, vanilla, and orange zest.
6. Pour the batter into the Bundt pan.
7. Bake for 1 hour and 15 minutes, or until a toothpick comes out clean.
8. Poke holes all over the cake with a toothpick and let cool thoroughly.
9. Combine the orange juice and the remaining 2 cups of sugar in a small pan.
10. Bring to a boil over high heat.
11. Paint the sauce onto the cake with a pastry brush.
Title: Konafah
Ingredients:
- 1 butter
- 1 walnuts
- 1/4 unsalted peanuts
- 1/2 ground cinnamon
- 1/4 sugar
- 1 water
- 1 1/2 lemon juice
- 1 1/2 vanilla
- 1
Instructions:
1. -------Preparationof Syrup-------------.
2. Add sugar to water, stir on mild-heat stove until dissolve.
3. Add lemon juice and boil for 30- 45 minutes using minimum heat until it gets viscous and thick.
4. Allow it to cool to room temperature.
5. Add vanilla.
6. -----Preparationof the nuts----------.
7. Convert the nuts to small particle in the size of sesame seeds.
8. Mix with coconuts and cinnamon.
9. -------Preparationof Konafoh ----------.
10. Use 9 x I I inch tray; coat all sides of the tray with butter Mix konafah with molten butter.
11. To do so, try to divide it to small pieces to be mixed with butter.
12. After mixing, divide konafah into two equal quantities.
13. Spread the first half of konafah in the tray and try to press it and make its surface even.
14. Spread the nuts mixture over it.
15. Then, add and spread the second half.
16. Press it with f-ingers, makes its surface even.
17. Add the remainder amount of butter on the surface evenly.
18. Bake in preheated oven (325 f) for about 20 minutes until the lower surface of kanafah turned into golden color.
19. Turn the oven to broil until the upper surface turned into golden color.
20. Sooner, remove it from the oven.
21. Add the cold syrup to it evenly.
22. Cover it with aluminum foil.
23. Allow it cool.
24. · Divide it into a 12 equal pieces.
Title: Linda's Apple Caramel Euphoria -- Crock Pot
Ingredients:
- 3 apples
- 3/4 vanilla
- 10 ground cinnamon
- 1 ground cardamom
- 1/2 creamy peanut butter
- 1/8 French vanilla ice cream
- 1/2
- 1
Instructions:
1. Peel, core, and cut apple into 27 wedges. Set aside.
2. Combine apple juice, caramels, vanilla, cardamom, and cinnamon.
3. Drop peanut butter, 1 teaspoon at a time, over ingredients and stir.
4. Add apple wedges. Cover, and cook on low for 5 hours.
5. Stir, and cook 1 more hour.
6. Serve 1/3 cup of warm mixture over each slice of Angel Food Cake.
7. Top each piece with French Vanilla ice cream, and serve.
Title: Moist Carrot Cake
Ingredients:
- 1 1/4 eggs
- 4 sugar
- 1 1/2 vanilla extract
- 2 all-purpose flour
- 2 baking soda
- 2 baking powder
- 2 salt
- 1/2 ground cinnamon
- 1 ground nutmeg
- 1 carrots
- 3 fresh pineapple
- 1 pecans
- 1 walnuts
- 1/2 butter
- 250 cream cheese
- 3 -4 icing sugar
- 1 1/2 vanilla extract
Instructions:
1. Preheat oven to 175 degrees Celsius Grease and line a 8"iches pan.
2. In a large bowl, use a hand whisk to beat together eggs, oil, sugar and 2tsp of vanilla.Mix in flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir in carrots and pineapple. Fold in pecans or walnuts. Pour into prepared tin.
3. Bake in the preheated oven for 50 to 60 minutes or until a skewer serted into the centre of the cake comes out clean. Let cool in the pan for 10 minutes then remove the cake out onto a wire rack to cool completely.
4. To make frosting : In a bowl, combine butter, cream cheese, icing sugar and 1 1/2 tsp vanilla. Using a hand mixer beat until the mixture is smooth, thick and creamy. Frost the cooled cake.
Title: Mint Chocolate Crackle Cookies
Ingredients:
- 2 granulated sugar
- 1/4 eggs
- 1 all-purpose flour
- 1/2 baking powder
- 2 salt
- 1 icing sugar
- 1
- 1/4
- 1/2
Instructions:
1. In the top of a double boiler over simmering water, melt chocolate.
2. When chocolate is liquid, lift pot out of water and beat in oil, sugar and mint extract.
3. Add eggs, one at a time. Beat until thick and smooth.
4. Sift flour, baking powder and salt into the chocolate mixture. Stir until blended.
5. Cover dough and chill for at least 4 hours or as long as 2 days.
6. Roll about 1 tsp of cookie dough at a time into a ball. Roll in icing sugar to coat generously. Set balls slightly apart on a greased cookie sheets.
7. Bake at 350F for 10 to 12 minutes.
8. Let cool on pan for about 30 seconds before transferring them to a rack to cool completely.