lumicero/recipes-ing2inst huggingface dataset:
Title: Roasted Nectarines With Buttermilk Custard
Ingredients:
- 1/8 salt
- 4 sugar
- 1/3 1% low-fat milk
- 1 low-fat buttermilk
- 2 vanilla extract
- 1/4 nectarines
- 6 sugar
- 1
Instructions:
1. To prepare sauce, combine salt and egg yolks in a medium bowl. Gradually add 1/3 cup sugar, beating 2 minutes with a mixer at medium-high speed.
2. Heat 1% low-fat milk over medium heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly. Return milk mixture to pan; cook over medium-low heat 5 minutes or until slightly thick and mixture coats the back of a spoon, stirring constantly (do not boil). Remove from heat. Stir in buttermilk and vanilla. Place pan in a large ice-filled bowl until mixture cools completely, stirring occasionally. Spoon mixture into a bowl. Cover and chill.
3. Preheat oven to 400°.
4. To prepare nectarines, place nectarines, cut sides up, in a 9 x 13-inch baking dish coated with cooking spray. Sprinkle nectarines evenly with 1 tablespoon sugar. Bake at 400° for 25 minutes or until nectarines are soft and lightly browned. Serve with chilled sauce.
Title: Eight Treasures Rice Pudding
Ingredients:
- 1 glutinous rice
- 1 water
- 4 sugar
- 2 dates
- 4 raisins
- 2 lotus seeds
- 8 -10 red cherries
- 4 green cherries
- 4 water
- 2/3 sugar
- 1 cornstarch
- 1/4 cornstarch
- 1 3/4 cold water
- 2 -3
Instructions:
1. Cook the rice in the water over high heat until is boils.
2. Reduce heat to low, cover and simmer for 25 to 30 minutes.
3. Fluff rice with a fork then add the oil and sugar, mixing well.
4. The fruit should now be arranged around the bottom and sides of a greased 1 quart or 1 litre bowl in an attractive manner.
5. Spread 1/3 of the cooked rice over the fruit and press lightly. This will be the 1st layer.
6. Spread 1/3 cup of red bean paste over the rice.
7. Continue, alternating layers and ending with rice.
8. In a steamer, steam for 35 to 40 minutes over medium heat, adding water to steamer if necessary (may be steamed up to 1 hour).
9. While the rice is steaming, combine the syrup ingredients in a saucepan.
10. Cook over medium heat until thickened and keep warm.
11. Unmold the pudding by inverting the bowl over a deep platter.
12. Slice the pudding, pour the syrup over it and serve.
Title: Rhubarb Cream Cheese Torte
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/2 granulated sugar
- 1 granulated sugar
- 9 butter
- 2 eggs
- 8 cream cheese
- 1/4 sugar
- 1/2 vanilla extract
- 1 1/2 rhubarb
- 1/2 sugar
- 1/4 water
- 1 strawberry gelatin
Instructions:
1. To make the crumb mixture: In a bowl, add the graham cracker crumbs, the 1/2 cup of sugar, plus the 1 tablespoon of sugar, and the butter; mix well. (I used a fork to mix the ingredients together.) Press the crumb mixture in the bottom of a greased 11x7-inch glass baking dish. Set baking dish aside.
2. At this point, preheat the oven to 350ºF.
3. To make the cream cheese filling: In a bowl, beat the cream cheese until smooth. Gradually beat in the eggs. Finally beat in the sugar and extract, until mixture is creamy and smooth. Pour the filling over the crumb mixture, and bake in the oven for 20 minutes.
4. After removing the baking dish from oven, allow to cool at room temperature for 2 hours. (But, after cooling for 30 minutes, start preparing the rhubarb topping.).
5. To make the rhubarb topping: In a 3-quart saucepan, add the rhubarb, sugar, and water. (You may not think a 1/4 cup of water is not enough to cook the rhubarb, but trust me it is.) Cook over medium heat for 10 minutes; stirring continuously. Lower the heat to a simmer, and continue cooking for 5 minutes; stirring continuously. Add the gelatin powder, and stir for 1 minute. Remove from heat, and allow to cool at room temperature for 30 minutes.
6. Once the rhubarb mixture has cooled, place the saucepan in the refrigerator to chill for 20 minutes, then pour the mixture over the cream cheese filling.
7. Place the baking dish back in the refrigerator, and chill the dessert for 3 hours before slicing and serving.
8. Note: This is one dessert that doesn't need to be covered while stored in the refrigerator. (Refrigerate any leftovers.).
Title: Ghirardelli® Triple Chocolate Truffle Cake
Ingredients:
- 3 unsalted butter
- 1 eggs
- 8 salt
- 1/4 heavy cream
- 1/2 white chocolate baking bar
- 1
- 2
Instructions:
1. Preheat the oven to 325 degrees F. Arrange a rack in center of oven.
2. Butter the bottom and sides of a 9 by 2-inch round cake pan and line the bottom with parchment paper
3. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the semi-sweet chocolate chips and butter, stirring occasionally until smooth. Cool slightly.
4. Meanwhile, in a large bowl with an electric mixer fitted with the whip attachment, whip the eggs and salt on medium speed until doubled in volume, about 5 minutes.
5. Gently fold the whipped eggs, a third at a time, into the melted chocolate Pour the batter into the prepared cake pan.
6. Prepare a water bath for the cake by placing the cake pan in a larger pan, and filling the large pan halfway up the sides of the cake pan with hot, but not boiling water.
7. Bake for about 40 minutes, or until the cake pulls away from the sides of the pan and is set in the center.
8. Remove the pan from the water bath to a cooling rack, and cool the cake completely in the pan. Cover with plastic wrap and refrigerate overnight.
9. To remove the cake from the pan, dip the pan in warm water halfway up the sides and run a thin metal spatula around the inside of the pan. Invert onto a plate to unmold and remove the parchment paper
10. To prepare the ganache, bring the heavy cream to a simmer in a small saucepan over low heat. Pour the heated cream over the milk chocolate chips. Stir gently until smooth and allow to cool slightly.
11. When the ganache is still warm to the touch, pour over the top of cake and spread with an offset spatula to evenly cover (There will be some ganache leftover.)
12. Chill the cake until the ganache sets, about 30 minutes.
13. To garnish, grate the white chocolate bar on top of cake.
Title: Family Heirloom Carrot Cake
Ingredients:
- 1 1/2 flour
- 2 sugar
- 1 light brown sugar
- 1 eggs
- 4 vanilla
- 1 cinnamon
- 2 1/2 nutmeg
- 1/2 baking soda
- 2 salt
- 1 carrots
- 3 pecans
- 1 1/2 raisins
- 1 powdered sugar
- 1 cream cheese
- 1 vanilla
- 2
Instructions:
1. In large bowl, beat oil, flour, sugars, eggs and vanilla.
2. Add and mix in cinnamon, nutmeg, soda and salt.
3. Mix in carrots.
4. Fold/mix in pecans and raisins.
5. Pour batter evenly into greased and floured 9" cake pans.
6. Bake in 350° oven for 50-55 minutes til toothpick comes out clean.
7. Cool 5-10 minutes, turn out onto rack to cool completely.
8. For frosting:
9. Beat ingredients til smooth.
10. Place 1 cake onto plate, frost top. Place second cake on top, frost sides and top of cake.
11. I store this in my airtight tupperware cake thingy in the refrigerator.
12. Variation: Spread a layer of apricot preserves between cake layers instead of cream cheese frosting. Then assemble cake and frost sides and top as usual. This takes about a 1/4-1/3 cup apricot preserves.
Title: Coconut Cake
Ingredients:
- 1 eggs
- 2 crushed pineapple
- 1 cream of coconut
- 1 Cool Whip
- 1 coconut
- 1
Instructions:
1. Place pineapple in blender to puree.
2. Combine cake mix, eggs, pineapple, liquid (from juice and water);mix.
3. Bake in greased and foured 9x13 pan at 350 for 30 to 35 minutes.
4. When done, punch holes in cake (use wooden spoon handle) and pour cream of coconut over cake.
5. When cool, frost with Cool Whip and top with coconut.
Title: Butterscotch Pudding
Ingredients:
- 6 dark brown sugar
- 1/4 milk
- 1 heavy cream
- 2 sugar
- 1/2 water
- 1/4 salt
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 300 degrees.
2. In a bowl whisk egg yolk and set aside.
3. In a saucepan, heat brown sugar, milk and cream to dissolve sugar.
4. Heat just to scalding.
5. While cream mixture is heating, dissolve sugar and water over low heat.
6. Bring to caramel stage.
7. Off heat carefully pour hot cream into it.
8. Gently whisk mixture into yolks, stir in salt and vanilla.
9. Strain and cool.
10. Skim off any air bubbles, divide among six 6 oz ramekins.
11. Bake in water bath covered with foil.
12. Bake until just set, about 1 hour.
13. Allow pudding to cool at room temperature in the water.
14. Refrigerate for several hours or overnight.
Title: Rum Cake
Ingredients:
- 1 port wine
- 1/4 white rum
- 1 butter
- 3/4 brown sugar
- 8 eggs
- 2 vanilla
- 3 lime juice
- 1 flour
- 1 1/4 baking powder
- 2 ground nutmeg
- 1 ground allspice
- 1/4 cinnamon
- 1/4 lime zest
- 1 raisins
- 1 1/4 currants
- 1/2 prune
- 1/2 white rum
- 1/4 port wine
- 1/2
- 3
Instructions:
1. For fruit: In a large saucepan over low heat, combine all ingredients. Steam for 10 minutes to soften fruit. Cool. In a food processor, blend coarsely.
2. Put into sterilized jars. Store in a cool place until ready to use.
3. For cake: Preheat oven to 325°F Combine port and rum and set aside.
4. In a medium bowl, using a mixer, cream butter and sugar until fluffy.
5. Add in eggs, one at a time, mixing well after each addition.
6. Mix in vanilla, browning and lime juice, and set aside.
7. In a separate bowl, combine flour, baking powder, nutmeg, allspice, cinnamon and lime zest. Mix half the flour mixture into the butter mixture, then add all the fruits, followed by remaining flour mixture.
8. Grease and line bottom of two 9" pans with wax paper.
9. Pour cake batter into tins and bake for 45 minutes to 1 hour. Cool pans on a cake rack. Remove cakes. Pour port and rum mixture over each cake.
10. Wrap cakes in plastic wrap, then with foil. Keep stored in a cool place.
11. Rum cakes keep up to 2 months if you keep adding rum mixture to it.
Title: Easy Lemon Sour Bars
Ingredients:
- 1 brown sugar
- 2 butter
- 1/2 margarine
- 1/3 lemon pudding mix
- 1/2 sweetened condensed milk
- 1 powdered sugar
- 1 water
- 3/4
- 1
- 3 -5
- 1/4
Instructions:
1. Heat oven to 350°F Generously grease bottom and sides of 15x10-inch jelly roll pan.
2. Base:
3. In large bowl, combine first 5 ingredients, and mix at low spreed w/electric mixer until crumbly.
4. Reserve 1 & 1/2 cups for topping.
5. Press remaining crumbs into prepared pan.
6. Filling:
7. In a small bowl, combine next 3 ingredients. Mix well. Pour evenly over base crust. Sprinkle with reserved crumbs. Bake at 350F for 20-30 minute or until golden brown. Loosen edges.
8. Glaze:
9. In small bowl, blend powdered sugar with water and extract. Pour over warm bars. Cool completely, and cut into bars. Serves 48.
Title: Banana Nut Bundt Cake
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 1 baking soda
- 1 ground cinnamon
- 3 eggs
- 1 bananas
- 2 crushed pineapple
- 8 vanilla extract
- 1 1/2 flaked coconut
- 1/2
- 1
Instructions:
1. In a large bowl, combine the flour, sugar, baking soda and cinnamon. In another bowl, combine the eggs, oil, bananas, pineapple and vanilla; stir into dry ingredients just until combined. Fold in coconut and nuts. Pour into a greased 10-inch fluted tube pan.
2. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely.
Title: Sinful Chocolate Layer Cake
Ingredients:
- 1 beets
- 1/2 unsalted butter
- 2 1/2 light brown sugar
- 3 eggs
- 1 vanilla extract
- 3 all-purpose flour
- 2 1/4 baking powder
- 2 salt
- 1/2 buttermilk
- 1/2 chocolate curls
- 2 heavy cream
- 1 1/4 bittersweet chocolate
- 1 vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Grease two 9-inch round cake pans and dust bottom and sides with cocoa. grate beets and add to the beet juice. With an electric mixer, beat the butter, brown sugar, eggs and vanilla until pale and fluffy (3-5 minutes). Reduce speed and beat in chocolate.
3. In a bowl, sift the flour, baking powder and salt. With the mixer on low speed, alternately beat in flour mixture in fourths and buttermilk in thirds. Add the beets, and juice, and beat for 1 minute. Divide between pans and bake for 30-35 minutes or until a cake tester inserted in center, comes out clean. Cool for 10 minutes, then remove from pans and cool completely.
4. Heat the cream in a heavy saucepan over medium heat, stirring occasionally to prevent scorching, until it just begins to boil.
5. Remove from the heat and stir in chocolate, stirring constantly, until melted and smooth. Stir in vanilla. Strain into a bowl and refrigerate, stirring every 10 minutes, Assemble cake.Place one cake layer on a serving plate and spread with one third of ganache. Turn the cake layer bottom side up and spread remaining ganache over top and sides. Top with lots of chocolate curls, covering top. Let frosting set for 20-30 minutes, the refrigerate before serving.
Title: Spiced Vanilla Cookies
Ingredients:
- 10 1/8 all-purpose flour
- 1 ground cinnamon
- 1/2 nutmeg
- 1/4 baking soda
- 1/4 salt
- 1/2 sugar
- 3 butter
- 2 canola oil
- 1/4 light corn syrup
- 1 vanilla extract
- 1
Instructions:
1. Weigh or measure flour into dry measuring cups. Combine flour, cinnamon, nutmeg, baking soda, and salt in a medium bowl, stirring with a whisk.
2. Combine sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until smooth. Add syrup, vanilla, and egg white to sugar mixture, beating until well blended. Gradually add flour mixture to sugar mixture; beat at low speed just until combined. Divide dough in half; roll each half into a ball. Cover with plastic wrap; chill 1 hour.
3. Working with 1 portion at a time, gently press dough into a 4-inch square on heavy-duty plastic wrap. Cover with additional plastic wrap. Roll dough, still covered, to a 1/16-inch thickness, place in freezer (about 30 minutes). Repeat procedure with the remaining dough.
4. Preheat oven to 375°.
5. Working with 1st portion, remove top sheet of plastic wrap. Turn dough over; remove remaining plastic wrap. Cut with a 2-inch round cutter into 22 cookies; place cookies 2 inches apart on a baking sheet lined with parchment paper. Repeat procedure with remaining dough portion. Bake at 375° for 8 minutes or until lightly browned. Cool on pans 5 minutes. Remove from pans; cool on wire racks. Repeat procedure with remaining dough.
6. Note: I found splitting the dough into 3 portions was easier to work with. I also combined the left over pieces and repeated the from the rolling process.
Title: Carrot Cupcakes
Ingredients:
- 1/2 flour
- 1/4 salt
- 1/2 cinnamon
- 1/4 baking soda
- 1 baking powder
- 1/4 egg
- 1/2 white sugar
- 1/2 light brown sugar
- 2/3 vanilla
- 2 carrot
- 3 walnuts
- 1 cream cheese
- 1/2 butter
- 3/4 - 1 vanilla
- powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Line a muffin pan with paper liners.
3. Mix together flour, salt, cinnamon and baking soda or baking powder.
4. (Baking soda makes a darker cake while baking powder makes a lighter, more carrot-flavored one). Set aside.
5. Beat egg in a medium bowl. Beat in oil, sugar and vanilla until smooth. Stir in carrots and walnuts. Pour into muffin pan, filling each cup 2/3 full. Bake about 20 minutes. Cool on a wire rack then frost.
6. For frosting: Combine cream cheese, butter and vanilla in a small bowl. With a mixer, beat until light and fluffy. Gradually add 3/4 cup powdered sugar, beating until light and easy to spread. Add additional powdered sugar in small amounts for more body.
Title: Cinnamon-Chocolate Pudding
Ingredients:
- 2 nonfat milk
- 1 fat-free sugar-free instant chocolate pudding mix
- 1/2 ground cinnamon
- 1/2
Instructions:
1. BEAT milk, pudding mix and cinnamon with whisk 2 minute
2. STIR in COOL WHIP.
3. SPOON into dessert dishes.
Title: Amaretti
Ingredients:
- 4 eggs
- 2 sugar
- 1 1/2 sugar
- 1 lemon rind
- 1
- 1/2
- 60
- 1
Instructions:
1. Preheat oven to 350°F Lightly grease cookie sheets.
2. Using an electric stand mixer, beat eggs and 1 1/2 cups of sugar for a couple of minutes until you see a considerable increase in volume. Add the lemon rind, espresso, cocoa and almond extract. Slowly add the ground almonds until blended.
3. Roll the dough into 1" balls. Pour remaining 1/2 cup of sugar into a small flat dish. Roll the formed balls in the sugar and place on cookie sheets about 2" apart. If using the blanched almonds, press one almond per cookie in the center.
4. Bake in the preheated oven for 10-12 minutes or until lightly browned. Remove and cool on a rack.
Title: M&M and Chocolate Chews
Ingredients:
- 1 1/4 butter
- 2 eggs
- 2 sugar
- 2 vanilla
- 2 flour
- 1 baking soda
- 1 chocolate chips
- 1 salt
- 1/4
- 1/2
Instructions:
1. Cream ingredients in Part 1 well.
2. Add Part 1 mixture to part 2 mixture. Spread 1/2 mixture in pan.
3. Top with M&M's and then remaining dough.
4. Bake at 375~ for 25-30 minutes.
Title: Peanut Butter Cup Cookies
Ingredients:
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 shortening
- 1/4 butter
- 1/4 egg
- 1 vanilla extract
- 1 all-purpose flour
- 1 1/4 baking soda
- 3/4 baking powder
- 1/2 salt
- 1/4
- 48
Instructions:
1. Mix sugars, peanut butter, shortening, butter, egg, and vanilla in large bowl. Stir in remaining ingredients. Cover and refrigerate about 2 hours or until firm.
2. Preheat oven to 350ºF.
3. Remove dough from refrigerator and roll into small walnut-sized balls.
4. Place balls into greased miniature muffin pans; place an unwrapped, frozen peanut butter cup into the center of each ball, pressing down until the dough comes all the way up the sides of the candy.
5. Bake 8-9 minutes. Let cool completely before removing from pan.
6. Alternatives: You can use Hershey's kisses or Rolo candies instead of the peanut butter cups. Although I've done the Rolo candies in a sugar cookie dough as well as a chocolate cookie dough.
Title: Easy Fruit Dip
Ingredients:
- 300 yogurt
- 1
Instructions:
1. Whip the cream.
2. Add yogurt.
Title: Chocolate Biscuit Pudding
Ingredients:
- 8 milk
- 2 sugar
- 3 butter
- 1 eggs
- 1/2 vanilla extract
- 2
- 1
Instructions:
1. Preheat ove to 400 degrees.
2. Butter an 8 x 8-inch pan.
3. Soak the biscuits in the milk for about 5 minutes or until soft.
4. Add the cocoa,sugar,butter,eggs, and vanilla and mix together.
5. Pour the biscuit mixture into the prepared pan and bake for 30 minutes.
6. Serve warm.
Title: Kittencal's Apple Crisp Dessert
Ingredients:
- 8 apples
- 1 -2 lemon juice
- 1 sugar
- 1 1/2 flour
- 2 cinnamon
- 1/4 nutmeg
- 2 quick-cooking oats
- 2 flour
- 3 cinnamon
- 1 1/2 brown sugar
- 1/2 baking powder
- 1/2 baking soda
- 1 butter
- 4 butter
- 1/2 walnuts
- pecans
Instructions:
1. Set oven to 350 degrees F.
2. Set oven rack to second-lowest position.
3. Grease a 13 x 9-inch baking dish.
4. Prepare two separate medium bowls.
5. In each bowl place 1 cup oats, 3/4 cup brown sugar, 1 cup flour, 1-1/2 teaspoons cinnamon, 1/4 teaspoon baking powder and 1/4 teaspoon baking soda; toss to combine.
6. To each bowl mix in 1/2 cup plus 2 tablespoons melted butter; mix well to combine then finish mixing using your hands until the mixture is crumbly.
7. To one bowl only add in 1/2 cup nuts (this bowl will be your topping mixture).
8. Sprinkle the bowl without the nuts into the bottom of the baking dish; pat down only slightly with hand.
9. For the apple filling; in a bowl toss the apple slices with lemon juice.
10. In a small bowl mix together 1 cup sugar, 2 tablespoons flour, 2 teaspoons cinnamon and nutmeg; toss to combine; add to the sliced apples then toss to combine.
11. Place the apples over the crumb crust.
12. Sprinkle the remaining topping (with nuts) over the apple mixture.
13. Bake for about 40-45 minutes or until apples are fork-tender (stick a fork into the apples after about 35 minutes of cooking time to see if they are cooked to desired doneness).
14. Serve with vanilla ice cream.
Title: Think Pink Cherry Cupcakes
Ingredients:
- 1/2 butter
- 1/2 sugar
- 2 flour
- 2 eggs
- 3 1/2 maraschino cherry juice
- 2 1/4 baking powder
- 1/4 salt
- 1/2 butter
- 1 1/2 powdered sugar
- 1/2 chocolate chips
- 10 maraschino cherries
Instructions:
1. Combine all the cupcake ingredients in a bowl and mix until smooth. If you want them to be more pink, add a bit of red food coloring.
2. Fill lined cupcake tin 2/3 of the way full. Bake cupcakes at 350 degrees for 20-25 minutes.
3. Combine Frosting ingredients and beat until smooth.
4. When cupcakes are cooled, topped with frosting. Top them off with a maraschino cherry.
Title: Cream Perfect Love
Ingredients:
- 1 milk
- 4 cloves
- 4 sugar
- 1 unflavored gelatin
- 1 heavy cream
- 1 1/2 lemon, zest of
- 1 berries
Instructions:
1. Heat the milk and the cloves in a saucepan over low heat until hot.
2. Combine the egg yolks and sugar in a bowl and beat until lemon colored.
3. Slowly beat in the warm milk and clvoes, and place in the top of a double boiler over simmering water.
4. Stir with a wooden spoon until the custard is hot and coats the back of the spoon, about 15 minutes.
5. Remove from heat, strain into a mixing bowl, and let cool slightly.
6. Meanwhile, place the gelatin in a small dish and add 1/4 cup cold water.
7. Set aside to bloom, about 5 minutes.
8. Stir the gelatin into the custard and continue to stir constantly until the gelatin is completely dissolved and the custard has cooled.
9. (For rapid cooling, place the bowl of custard in a larger bowl of ice water.) Lightly grease a 5-cup mold or bowl with oil or nonstick cooking spray.
10. Place heavy cream in a deep bowl and whip until peaks are firm but not stiff.
11. Fold the lemon zest and then the whipped cream into the custard.
12. Pour into the prepared mold and refrigerate until firm.
13. When ready to serve, pull the custard away from the sides of the mold with your thumb to break the suction.
14. Invert on to a serving dish and remove the mold.
15. Surround with fruit.
Title: Joanne's Rice Pudding
Ingredients:
- 1/2 white rice
- 1 water
- 3 butter
- 4 salt
- 1/2 milk
- 1 sugar
- vanilla
- cinnamon
Instructions:
1. Boil water with a few dashes of salt, and 1 T butter in a 1 quart saucepan. Addd rice, stir, cover, reduce heat to low and simmer for 15 minutes.
2. In a double boiler place, milk, sugar, cooked rice and a dash of salt.
3. Stir and cover. Cook on the double boiler for 2 hours.
4. Butter a 3qt baking dish.
5. Beat 3 eggs,then add 2 T butter, the rice mixture and vanilla. Place into baking dish. Sprinkle with cinnamon. Bake uncovered for 30 minutes at 350.
6. NOTE:.
7. Will look watery, but will set up.
Title: Safari Biscuits (Cookies)
Ingredients:
- 4 butter
- 4 sugar
- 1 milk
- 1 baking soda
- 2 golden syrup
- 1 vanilla
- 8 flour
- 1/2 sultana
Instructions:
1. Put butter, sugar, milk, soda and syrup into a pot and melt.
2. Add vanilla and cool slightly.
3. Add flour and sultanas.
4. Roll into balls and place on a greased baking tray. Flatten slightly.
5. Bake at 180º for 10-12 mins.
Title: Apple Swirl Cake
Ingredients:
- 2 apples
- 3 sugar
- 1 cinnamon
- 2 sugar
- 1 eggs
- 4 vanilla
- 1/4 flour
- 2 baking powder
- 3 salt
- 1
- 1/2
Instructions:
1. Peel, core, and chop apples into small pieces.
2. Mix together with 3 tablespoons sugar and cinnamon.
3. Set aside.
4. In large bowl, combine sugar and cooking oil; beat.
5. Add eggs, orange juice, and vanilla.
6. Sift together flour, baking powder, and salt; add to creamed mixture.
7. Beat until smooth.
8. Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture.
9. Repeat.
10. End with layer of batter on top.
11. Bake at 325 degrees F for 60 minutes or until cake tests done.
12. Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling.
13. Sprinkle with confectioners sugar.