lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Coconut Macaroon Cake
Ingredients:
- 2 1/4 flour
- 1/2 salt
- 1 butter
- 2 sugar
- 5 eggs
- 1 coconut
- 1
Instructions:
1. Sift dry ingredients together.
2. In large bowl, with electric mixer, beat butter until creamy.
3. Gradually add sugar, beating until light and fluffy.
4. With mixer on "cream", add eggs, one at a time, beating well after each addition.
5. Add almond extract.
6. Stir in coconut.
7. Turn into greased 10" tube pan or bundt pan.
8. Bake one hour at 325.
9. Cool 30 min before removing from pan.
10. This cake can be frozen.
Title: Rich Chocolate Cake
Ingredients:
- 3 1/3 flour
- 2 brown sugar
- 1/2 baking soda
- 2 salt
- 1/2 water
- 2 vinegar
- 2/3 vanilla
- 2
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Mix flour, brown sugar, cocoa, baking soda and salt in a large bowl.
3. Add the water, oil, vinegar and vanilla all at once and mix well.
4. Pour into 9x13" pan that has been sprayed with cooking spray.
5. Bake for 35-40 minutes or until wooden pick comes out clean.
6. Cool completely and frost with your favorite frosting.
Title: Lemonade Stand Teasers
Ingredients:
- 2 lemons
- 2 all-purpose flour
- 1 butter
- 4 powdered sugar
- 1/2 real vanilla extract
- 1 1/2 lemon zest
- 1 salt
- 3 powdered sugar
- 3 milk
- 2 butter
- 1 vanilla
- 1 lemon zest
- lemon zest
Instructions:
1. * Place the butter on the counter two or three hours before you plan to make the cookies to bring it to room temperature. DON'T LET THE BUTTER GET SOFT OR THE COOKIES WILL TURN OUT CRUMBLY.
2. ** Zest the two lemons (only take the outer colored portion of the lemon, the white pith is bitter and will distort the flavor). Let the zest sit out to give it time to dry out.
3. Preheat oven to 350 degrees F.
4. In a large bowl, beat the butter until creamy.
5. Add the sugar and beat until light and fluffy.
6. Mix in the lemon zest (1 1/2 tsp.), vanilla extract, and salt.
7. Add the flour and mix until well combined.
8. Using your hands, roll the dough into 1" balls and place on an ungreased cookie sheet.
9. Bake for 15 minutes, or just until the bottoms begin to turn light brown.
10. Cool.
11. While the cookies are cooling, make the frosting.
12. Frosting:
13. In a small bowl, beat the butter, milk, vanilla, and lemon zest (1 tsp.) together until smooth.
14. Add the powdered sugar and continue beating until you reach the desired consistency (you may need to add a little more milk or a little more sugar); the frosting should be firm, but spreadable, and able to stay on the cookie without sliding off the sides.
15. Frost the tops of each cookie and sprinkle with the remaining lemon zest.
Title: Coconut-Lemon Macaroons
Ingredients:
- 2 2/3 coconut
- 1 sugar
- 4 lemon juice
- 1 lemons, rind of
- 2 flour
- 1/3
Instructions:
1. In a medium pan combine coconut, sugar, 1 egg white, lemon rind and strained lemon juice. Stir over a low heat until lukewarm, cool.
2. Beat remaining egg whites until soft peaks form.
3. Gradually fold egg whites into cooled mixture. Add sifted flour, combine gently.
4. Place mixture in heaped teaspoonfuls on greased oven trays which have been lightly dusted with cornflour.
5. Bake in slow oven 30 minutes.
6. Cool on trays.
Title: Peanut Butter Fingers (Diabetic)
Ingredients:
- 1 flour
- 1/4 baking soda
- 1 1/2 baking powder
- 1/2 salt
- 1/2 solid shortening
- 1/2 peanut butter
- 2 brown sugar substitute
- 2 sugar substitute
- 1 egg
- 1
Instructions:
1. Sift together flour, baking soda, baking powder and salt.
2. Beat shortening and peanut butter til creamy.
3. Add orange rind, sugar substitutes and egg to creamed mixture.
4. Beat til light and fluffy.
5. Add flour mixture, stirring to blend well.
6. Shape level tablespoonfuls into 2 inch fingers and place on ungreased cookie sheet.
7. Bake 350F 12-15 minutes.
8. or MICROWAVE:
9. place 6-8 fingers on waxed paper and bake on low for 5-6 minutes.
Title: Dark Chocolate Cupcakes With Raspberry Filling
Ingredients:
- 1 mascarpone cheese
- 1 frozen raspberries
- 1/2 sugar
- 1/4 lemon juice
- 1 water
- 1/4 vanilla extract
- 1 confectioners' sugar
- 2
Instructions:
1. Make the cake mis as directed on the package for cupcakes. Using cupcake foil is easy clean up. bake according to package directions and let cool.
2. In a food processor combine the mascarpone cheese, raspberries, 1/4 sugar, and lemon juice. Process the mixture till smooth. Transfer the raspberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the top of the cupcake, and squeeze in the mixture till the cupcake plumps. Continue with all cup cakes.
3. In a small saucepan bring 1/2 cup sugar, water, and vanilla extract to a simmer over medium heat. Simmer until the sugar is dissolved. In a medium bowl combine the vanilla syrup with the confectioner's sugar. Stir until smooth. Working quickly, dip the top of the cupcake into the icing, lightly shaking off additional icing, and allow to set.
Title: Traditional Pumpkin Pie
Ingredients:
- 2 all-purpose flour
- 3/4 salt
- 2/3 shortening
- 4 -6 cold water
- 6 eggs
- 1 solid-pack pumpkin
- 2 brown sugar
- 2 ground cinnamon
- 1 salt
- 1/2 ground cloves
- 1/2 nutmeg
- 1/2 ginger
- 2 evaporated milk
Instructions:
1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry in half. On a floured surface, roll out each portion to fit a 9-in. pie plate. Place pastry in plates; trim pastry to 1/2 inches beyond edge of plate. Flute edges.
2. For filling, beat eggs in a large bowl. Add pumpkin, brown sugar, cinnamon, salt, cloves, nutmeg and ginger; beat just until smooth. Gradually stir in milk. Pour into pastry shells.
3. Bake at 450° for 10 minutes. Reduce heat to 350°; bake 40-45 minutes longer or until a knife inserted near the center comes out clean. Cool pies on wire racks for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Title: Colombian Pineapple Custard
Ingredients:
- 12 fresh pineapple
- 2/3 eggs
- 4 granulated sugar
- 4 fresh lime juice
- 1
Instructions:
1. Process pineapple in a blender or food processor until pureed.
2. Scrape the puree into a pan and add the superfine sugar; cook about 5 minutes until reduced by 1/3 (mixture should be thick, but not as thick as preserves so you can add a little water to thin out).
3. Meanwhile, make the caramel by placing the granulated sugar in a heavy pan and cook over medium heat until the edges start to caramelize; shake pan, do not stir.
4. Remove from heat once all the sugar has dissolved and the sugar is golden brown.
5. Carefully stir in the lime juice (it will sputter and spit).
6. Divide the caramel among 6 ramekins and turn them so caramel distributes evenly.
7. Preheat the oven to 350 degrees F.
8. Stir the eggs into the cooled pineapple mixture; divide egg mixture evenly among the ramekins.
9. Place ramekins in a roasting pan and pour warm water into the roasting pan so that it comes halfway up the sides of the ramekins; cover with aluminum foil and bake 45 minutes until set; let cool.
10. Invert ramekins onto dessert plates (loosen sides with a knife, then place dessert plate over the ramekin and flip over).
Title: 'nilla Crunch Cake
Ingredients:
- 2 sugar
- 1 margarine
- 4 eggs
- 1 milk
- 1 1/4 vanilla extract
- 2 2/3 cake flour
- 1 1/2 baking powder
- 1 salt
- 1/3 sugar
- 1/2 margarine
- 1
- 1/2
Instructions:
1. Cream together the sugar with the margarine and then beat in the eggs.
2. Stir the vanilla into the milk.
3. Sift together the dry ingredients.
4. Alternately mix the milk mixture and dry ingredients into the creamed sugar.
5. Mix together the crust ingredients and pat the crust into the bottom and sides of two (2) 5" X 7" greased loaf pans.
6. Bake at 350°F for 1 to 1 1/4 hours.
7. Turn out onto racks to cool.
Title: 5 Ingredient Salted Caramel Crumble Bars
Ingredients:
- 1 all-purpose flour
- 1/2 coarse sea salt
- 2 pecans
- 1/2
Instructions:
1. Heat oven to 350°F Spray 8-inch square pan with cooking spray.
2. Break up cookie dough in pan. Reserve 1/2 cup of the dough. Press remaining dough evenly in bottom of pan.
3. Bake 15 to 20 minutes or until light golden brown. Cool 10 minutes.
4. Meanwhile, in small bowl, stir caramel topping and flour until well blended. Pour over crust in pan; carefully spread to within 1/4-inch from edge. Sprinkle salt and 1/4 cup of the pecans over caramel.
5. In small bowl, mix remaining dough and remaining pecans until well blended. Crumble over bars in pan.
6. Bake 30 to 35 minutes or until golden brown. Cool 1 hour. For bars, cut into 4 rows by 4 rows.
Title: Portuguese Custard Tarts
Ingredients:
- 14 puff pastry
- 2 cornstarch
- 6 sugar
- 7 milk
- 1 3/4 lemon, zest of
- 1 cinnamon stick
- 1 cinnamon
Instructions:
1. Grease muffin pans with margarine.
2. Place the puff pastry over a table dusted with flour. Dust the pastry with a little more flour and roll out the pastry into a rectangle shape with a rolling pin. Roll the pastry from one end to the other and cut in round slices with 4 centimeters / (1 1/2 inches). Put the slices within the muffin pans and press the center of the pastry with fingers until fill completely the muffin pans, set aside.
3. In a bowl, dissolve the corn starch in 50 ml / (3 1/3 tablespoons) milk.
4. In a saucepan, pour the remaining milk, lemon peel, cinnamon stick, the dissolved corn starch and sugar. Stir and bring to low heat, stirring occasionally. When starts boiling, remove the lemon peel and the cinnamon stick (reserve both). Turn off the heat and add the egg yolks one by one, stirring constantly. Add the lemon peel and the cinnamon stick and place back over low heat until obtain a creamy mixture, about 3 to 4 minutes, stirring occasionally.
5. Meanwhile, preheat the oven to 180ºC / (350ºF).
6. Turn off the heat, remove the lemon peel and the cinnamon stick and pour the cream in the muffin pans. Bake for about 30 minutes.
7. Remove from oven, unmold and let cool. Sprinkle with cinnamon and powdered sugar and serve.
Title: Quick Caramel Frosting
Ingredients:
- 3/4 butter
- 1 light brown sugar
- 1/3 evaporated milk
- 3 powdered sugar
- 1 1/2 vanilla extract
Instructions:
1. In a saucepan over low heat, heat butter and brown sugar, stirring until smooth.
2. Stir in evaporated milk.
3. Cool slightly.
4. Gradually, add powdered sugar and vanilla.
5. Beat till a soft spreading consistency.
Title: Burst of Lemon Cake
Ingredients:
- 1 instant lemon pudding
- 1 eggs
- 4 water
- 1 powdered sugar
- 1/4
- 1
- 2
Instructions:
1. Mix cake mix, pudding, eggs, water and oil.
2. Beat for four minutes.
3. Pour into greased and floured bundt cake pan.
4. Bake at 350 for 50-55 minutes.
5. Remove from oven and cool for 5 minutes.
6. Mix glaze.
7. Prick entire top of cake with a medium length skewer and pour glaze mix over the entire cake.
8. Let stand for an additional 15 minutes.
9. Remove from pan and cool.
10. Top with whipped cream or ice cream.
Title: Two Layered Birthday Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1 3/4 sugar
- 170 butter
- 2/3 margarine
- 1 1/4 water
- 1 1/4 baking soda
- 1 salt
- 1 vanilla
- 1/4 baking powder
- 2 eggs
- strawberry
- chocolate
Instructions:
1. Heat oven to 350 f. grease bottom and sides of two 9-inch round pans with butter.
2. In a large bowl beat all ingredients except frosting and strawberries with electric mixer.
3. Bake pans for 30-35 minutes, or until toothpick inserted in center comes out clean. Cool pans for 10 minutes. Remove from pans to wire rack and cool completely.
4. Cover first cake with frosting then add some sliced strawberries, cover the bottom of the second cake with frosting and place on top of the first cake. Then cover both cakes completely with frosting, grate chocolate on top and add strawberries for decoration.
Title: Gingerbread Biscotti
Ingredients:
- 3/4 crystallized ginger
- 2 ground ginger
- 1/2 ground allspice
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/2 sugar
- 1/2 brown sugar
- 6 butter
- 2 eggs
- 1/4 light molasses
- 2 3/4 flour
- 1 1/2 baking powder
- 1 water
- 1 sugar
- 4
Instructions:
1. Finely chop one half of the ginger, and coarsely chop the other half. Set aside.
2. In a large bowl, combine ground ginger, allspice, cinnamon, nutmeg, and both sugars.
3. Beat in butter, then eggs and molasses, until smooth.
4. Stir in chopped crystalized ginger.
5. Sift in flour and baking powder. Beat until just mixed. Dough should be thick and a little sticky.
6. Divide dough in half and wrap with plastic wrap. Chill for 2-3 hours.
7. Preheat oven to 375°F.
8. On a greased pan or one lined with parchment paper, shape each portion of dough into a log (1/2 inch thick, 2 inches wide, and 12 inches long), 2 inches apart.
9. Beat the egg white and water until frothy. Lightly brush onto logs (you won't use all of it). Sprinkle each log with two teaspoons of the sugar.
10. Bake for 25-30 minutes, then remove from oven. Let cool for about 5-10 minutes.
11. With a serrated knife, slice each loaf into 1/2 inch thick slices. Place slices back on cookie sheet, cut side down and put back into the oven. Bake for another 10 minutes, flipping after 5 minutes.
12. Cool completely. Cookies will crisp as they cool. Store in an airtight container.
Title: Dark Chocolate Dipped Anise Biscotti
Ingredients:
- 1 1/2 all-purpose flour
- 1 anise seed
- 1/2 baking soda
- 1/4 salt
- 3/4 sugar
- 2 butter
- 2 eggs
- 3 dark chocolate
Instructions:
1. Preheat oven to 350 deg. F.
2. Lightly spoon flour into dry measuring cups; level with a knife.
3. Combine flour, aniseed, baking soda, and salt, stirring with a whisk.
4. Place sugar and butter in a large bowl; beat at medium speed with a mixer until blended (about 2 minutes).
5. Add eggs, one at a time, beating well after each addition.
6. Add flour mixture to sugar mixture, beating until just blended.
7. Turn dough out onto a lightly floured surface, and knead 7 times.
8. Shape the dough into a 12" long roll.
9. Place roll on a baking sheet coated with cooking spray; pat to 1" thickness.
10. Bake for 40 minutes.
11. Remove roll from baking sheet; cool 10 minutes on a wire rack.
12. Reduce oven to 300 deg. F.
13. Cut roll crosswise into 22 slices.
14. Place cut side down, on baking sheet.
15. Bake for 10 minutes.
16. Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).
17. Cool cookies completely on wire rack.
18. Heat chocolate in a small heavy saucepan over low heat for 5 minutes or until melted; stir.
19. Dip cookies, top sides down, in chocolate; allow excess chocolate to drip back into pan.
20. Place cookies, chocolate sides up, on a baking sheet.
21. Let stand 1 hour or until set.
Title: Chocolate Cheese Mousse
Ingredients:
- 1 cream cheese
- 1 vanilla extract
- 2 sugar
- 2 Splenda sugar substitute
- 3/4
Instructions:
1. In large mixer bowl, whip cream until soft peaks form.
2. Set aside.
3. In small mixer bowl, combine other ingredients; beat until thoroughly blended and very smooth.
4. (There is no need to wash the beaters in between- the small amount of cream on them won't hurt anything.) Stir a small amount of the cream into the cheese mixture.
5. Blend the cheese mixture into the cream.
6. Spoon into custard cups.
7. Chill.
Title: Apple Cupcakes With Cinnamon-Marshmallow Frosting
Ingredients:
- 1 1/2 apples
- 1/2 light brown sugar
- 3 ground cinnamon
- 1 canola oil
- 1/3 eggs
- 2 vanilla extract
- 1 whole wheat pastry flour
- 3/4 cake flour
- 3/4 baking soda
- 3/4 salt
- 1/4 fat-free buttermilk
- 1/2 light brown sugar
- 1 water
- 1/4 cream of tartar
- 4 salt
- 1/4 vanilla extract
- 1 ground cinnamon
- 1
- 1/2
Instructions:
1. TO PREPARE CUPCAKES:
2. Preheat oven to 350°F Line 12 (1/2-cup) muffin cups with cupcake liners or coat with cooking spray.
3. Combine shredded and dried apples in a bowl with 3 tablespoons brown sugar and 1/4 teaspoon cinnamon. Set aside.
4. Beat oil and the remaining 3/4 cup brown sugar in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs one at a time until combined. Add vanilla, increase speed to high and beat for 1 minute.
5. Whisk whole-wheat flour, cake flour, baking soda, salt and the remaining 3/4 teaspoon cinnamon in a medium bowl.
6. With the mixer on low speed, alternately add the dry ingredients and buttermilk to the batter, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined.
7. Stir in the reserved apple mixture until just combined. Divide the batter among the prepared muffin cups. (The cups will be full.)
8. Bake the cupcakes until a toothpick inserted into the center of a cake comes out clean, 20 to 22 minutes. Let cool on a wire rack for at least 1 hour before frosting.
9. TO PREPARE THE FROSTING:
10. Bring 2 inches of water to a simmer in the bottom of a double boiler (see Tip).
11. Combine 1 cup brown sugar and 1/4 cup water in the top of the double boiler. Heat over the simmering water, stirring, until the sugar has dissolved, 2 to 3 minutes.
12. Add reconstituted egg whites, cream of tartar and pinch of salt.
13. Beat with an electric mixer on high speed until the mixture is glossy and thick, 5 to 7 minutes.
14. Remove the top pan from the heat and continue beating for 1 minute more to cool. Add vanilla and 1/2 teaspoon cinnamon and beat on low just to combine.
15. Spread or pipe the frosting onto the cooled cupcakes and sprinkle cinnamon on top, if desired.
16. NUTRITION PER CUPCAKE: 267 Calories; 7 g Fat; 1 g Sat; 4 g Mono; 35 mg Cholesterol; 48 g Carbohydrates; 4 g Protein; 2 g Fiber; 188 mg Sodium; 73 mg Potassium. 3 Carbohydrate Serving.
17. Exchanges: 1 starch, 2 other carbohydrates, 1 fat.
18. TIPS & NOTES: Make Ahead Tip: Store unfrosted cupcakes airtight at room temperature for up to 1 day.
19. INGREDIENT NOTE: Dried egg whites are pasteurized so this product is a wise choice in dishes that call for an uncooked meringue. Look for brands like Just Whites in the baking or natural-foods section of most supermarkets or online at bakerscatalogue.com.
Title: Mrs. Kocevar's Black Joe Cake
Ingredients:
- 1 water
- 1/2 butter
- 3 margarine
- 2 flour
- 2 sugar
- 1 salt
- 1 1/2 baking soda
- 2 eggs
- 3/4
Instructions:
1. Boil water; remove from heat and add butter and chocolate; stir.
2. In a separate bowl, stir together flour, sugar, salt, and baking soda.
3. Add eggs; stir.
4. Stir in chocolate mixture, mixing well.
5. Add sour milk; mix well.
6. Pour into 2 greased and floured 8" round cake pans.
7. Bake at 350 degrees F for 30-35 minutes.
Title: Candy Cane Cookies
Ingredients:
- 3/4 granulated sugar
- 1 eggs
- 2 light corn syrup
- 1/4 vanilla
- 1 all-purpose flour
- 3 all-purpose flour
- 4 baking powder
- 3/4 baking soda
- 1/2 salt
- 1/2
- 1/4
Instructions:
1. Combine sugar and Butter Flavor Crisco in a large bowl.
2. Beat at medium speed of electric mixer until well blended.
3. Add eggs, syrup and vanilla.
4. Beat until well blended and fluffy.
5. Combine 3 cups flour, baking powder, baking soda and salt.
6. Add gradually to creamed mixture at low speed.
7. Mix until well blended.
8. Divide dough in half.
9. Add red food color and peppermint extract to one half.
10. Wrap each half in plastic wrap.
11. Refrigerate several hours or overnight.
12. Heat oven to 375ºF.
13. Place sheets of foil on countertop for cooling cookies.
14. Roll 1 rounded teaspoonful of plain dough with hands into a 6-inch rope on lightly floured surface.
15. Repeat, using 1 teaspoonful red dough.
16. Place ropes side by side.
17. Twist together gently.
18. Pinch ends to seal.
19. Curve one end into the"hook" of a candy cane.
20. Transfer to ungreased baking sheet with large pancake turner.
21. Repeat with remaining dough.
22. Place cookies 2 inches apart.
23. Bake one baking sheet at a time at 375ºF for 7 to 9 minutes, or until just lightly browned.
24. Do not overbake.
25. Cool 2 minutes on baking sheet.
26. Remove cookies to foil to cool completely.
Title: Chocolate Hazelnut Pound Cake With Shiny Chocolate Glaze
Ingredients:
- 1 1/2 hazelnuts
- 8 unsalted butter
- 16 sugar
- 1 eggs
- 8 all-purpose flour
- 1 salt
- 1/4 water
- 1/3 light corn syrup
- 1/3 sugar
- 1
- 8
Instructions:
1. Set a rack in the middle level of the oven and preheat to 350 degrees. Butter a 12-cup Bundt pan and flour the buttered surface.
2. shaking out the excess. Place hazelnuts in the bowl of a food processor fitted with the steel blade and pulse continuously until finely ground.
3. Bring a small pan of water to a boil and remove from heat. Place chocolate in a heatproof bowl and set over the pan of water, stirring occasionally,until melted. Remove bowl from pan and set aside.
4. In a large mixer bowl beat the butter and 1/2 cup of the sugar until soft and light. Beat in the chocolate and scrape bowl and.
5. beater(s). Beat in the egg yolks, one at a time. Scrape bowl and beater(s). Stir in the ground hazelnuts and the flour by hand.
6. In a clean, dry mixer bowl, whip the egg whites with the salt on medium speed, until they are frothy. Continue whipping the egg.
7. whites until they are white and opaque, and beginning to hold their shape when the beater(s) are lifted. Increase the speed and gradually whip in the remaining 1/2 cup sugar, continuing to whip the egg whites until they hold a soft, glossy peak.
8. Stir a quarter of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula,.
9. continuing to fold until no streaks of egg white remain. Scrape the batter into the prepared pan.
10. Bake the cake about 35 to 45 minutes, until it is well risen and a toothpick or skewer inserted between the edge of the pan and the.
11. central tube emerges clean. Place a rack on the pan and invert cake and pan to rack to cool. Remove pan after 5 minutes and allow cake to cool.
12. For glaze, combine water, corn syrup and sugar in a saucepan and stir well to mix. Place over low heat and bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and add chocolate.
13. Swirl pan so that chocolate is submerged in hot syrup, then allow to stand 2 minutes. Whisk glaze smooth.
14. Before glazing cake, cut a disk that will fit under the cake from stiff corrugated cardboard. Cut a hole in the canter corresponding to the central tube in the cake pan. Slide the cardboard under the cake and place it on a rack over a jelly roll pan. Pour glaze from pan onto highest point of cake, all around, allowing glaze to drip.
15. down outside and center of cake. Let glaze dry before moving cake.
Title: Blueberry Sour Cream Shortcake
Ingredients:
- 1/2 caster sugar
- 125 margarine
- 1 butter
- 1 egg
- 1 vanilla essence
- 1 plain flour
- 2 baking powder
- 2 blueberries
- 2 light sour cream
- 1/2 eggs
- 1 caster sugar
- vanilla essence
Instructions:
1. Preheat the oven to 160 degrees C fan bake.
2. Line a 17x27cm slice tin with non stick baking paper, leaving a paper overhang on all sides.
3. Cream the margarine and first portion of sugar.
4. Beat in the egg and vanilla.
5. Add flour and baking powder and mix well. Adjust consistency with extra flour if necessary.
6. Press the mix into the prepared tin, then scatter with the blueberries.
7. Beat the sour cream,eggs, 2nd serve of sugar and vanilla until smooth.
8. Pour over the shortcake covered in blueberries and bake for about 55 minutes until a skewer in the middle comes out moist but not wet.
9. Cut into squares.
10. This slice is even more delicious after a day or 2 in the fridge because the sour cream topping soaks through the spongy base.