lumicero/recipes-ing2inst huggingface dataset:
Title: Super-Circle Carrot Cake
Ingredients:
- 4 carrots
- 3 pecans
- 2 unsalted sunflower seeds
- 1 raisins
- 2 whole wheat flour
- 2 old fashioned oats
- 2 unsweetened dried shredded coconut
- 1 flax seed meal
- 1/4 ground cinnamon
- 2 ground cloves
- 1 salt
- 1 baking soda
- 2 coconut oil
- 2 honey
- 1 crushed pineapple
- 1 unsweetened applesauce
- 1 extra-large eggs
- 12 cream cheese
- 16 unsalted butter
- 8 unsweetened dried shredded coconut
- 2 honey
- 1 fresh lemon juice
- 1/2 salt
- 1/2
Instructions:
1. Prep first four ingredients.
2. Combine flour through baking soda in huge bowl.
3. Slowly melt oil in medium saucepan. Stir in honey. Remove from heat.
4. Combine pineapple through eggs in large bowl.
5. Preheat oven to 300°F.
6. Add oil mixture to egg mixture (without stirring).
7. Add wet mixture to dry mixture. Mix well.
8. Stir in first four ingredients.
9. Transfer to a 16x3" pan. Form layer that is thicker toward edge.
10. Bake two hours.
11. Blend remaining ingredients. Chill.
12. Cut cooled cake. Chill.
13. Frost just before serving.
Title: Pecan Pie Brownies
Ingredients:
- 3 unsalted butter
- 8 sugar
- 1 baking powder
- 1/2 salt
- 1/4 eggs
- 2 vanilla extract
- 1 flour
- 2/3 pecans
- 1/2 dark brown sugar
- 1/3 unsalted butter
- 4 corn syrup
- 2
Instructions:
1. Adjust oven rack to middle position and heat oven to 350°F Line 8-inch baking dish with foil and coat foil with cooking spray.
2. Melt chocolate and butter in small bowl in microwave or in heatproof bowl set over pan of simmering water, stirring occasionally to combine. Cool mixture for several minutes.
3. Whisk sugar, baking powder, salt, eggs, and vanilla together in medium bowl until combined, about 15 seconds. Whisk in chocolate mixture until smooth. Stir in flour until no streaks of flour remain, Scrape batter evenly into prepared pan and sprinkle with chopped pecans.
4. Bake until toothpick inserted halfway between edge and center of pan comes out clean, 22-27 minutes. Cool brownies on wire rack to room temperature, about 2 hours.
5. FOR THE TOPPING:.
6. Bring brown sugar, butter, and corn syrup to a simmer in small saucepan over medium heat. Cook until sugar dissolves and mixture is smooth, 1-2 minutes. Remove pan from heat and cool until barely warm, about 10 minutes. Pour caramel mixture over brownies and spread evenly with spatula. Refrigerate until topping firms up, about 40 minutes.
7. Using foil, lift brownies from pan to cutting board, Slide foil out from under brownies and cut brownies into 2-inch squares. (Brownies can be stored in an airtight container for several days).
Title: Lemon Yoghurt Cake
Ingredients:
- 1 butter
- 1 1/2 powdered sugar
- 4 eggs
- 2 fresh lemon rind
- 6 lemon juice
- 1 yoghurt
- 2 1/2 flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1 icing sugar
- 2 lemon juice
- 3 -4 yoghurt
Instructions:
1. Preheat oven to 350F.
2. Grease and flour a 12 1/2 cup bundt or tube tin.
3. Cream the butter and sugar together until nice and creamy.
4. Add the egg yolks one at a time and beat well after each one is added.
5. Add the lemon rind and juice and yoghurt and stir.
6. Sift together the flour, and baking powders (I just give them a round in my mixer- a trick a baker showed me) to mix them up.
7. In another bowl beat the egg whites and salt till they form stiff peaks.
8. Now gently fold the dry ingr.
9. into the butter mix and then add a portion of the egg whites folding it inches Then add the remaining egg whites and fold gently.
10. Pour into the tin and bake for around 50 minutes testing to see it the skewer comes out clean.
11. Leave in the tin itself to cool for around 15 minutes.
12. Then turn it out and cool on a rack.
13. Glaze: Sift the icing sugar into a bowl.
14. Add the lemon juice and mix to stir well.
15. Add a little yoghurt at a time just enough to make a smooth mix.
16. Put the cooled cake on the serving plate or board and then pour the glaze over and let sit till glaze is set.
Title: Toffee Meringue Dessert
Ingredients:
- 4 sugar
- 1 vanilla
- 1 vinegar
- 1
- 10
- 1
Instructions:
1. beat egg whites till stiff but not dry.
2. gradually beat in sugar, then vanilla and vinegar --
3. pour into 2 greased 8" layer cake pans -- which have been lined with greased waxed paper.
4. bake in 275* for 2 hours --
5. remove and quickly peel off paper -- cool.
6. put frozen heath fars into food processor.1 at a time, chop finely, and set aside.
7. whip cream, combine with chopped heath bars -- reserving 1 cup for topping.
8. spread between and on top of meringues.
9. sprinle top with reserved chopped candy bars --
10. serve in small wedge shaped portions -- .
Title: Gingersnaps
Ingredients:
- 3/4 butter
- 2 sugar
- 2 eggs
- 1/2 molasses
- 2 vinegar
- 3 3/4 flour
- 1 1/2 baking soda
- 2 -3 ginger
- 1/2 cinnamon
- 1/4 clove
Instructions:
1. Preheat oven to 325. In a large mixing bowl cream together the butter and sugar. Stir in the eggs, molasses, and vinegar. Sift and add the flour, baking soda, ginger, cinnamon, and cloves. Mix ingredients until blended.
2. Form dough into ¾ inch balls. Roll the dough ball through sugar an place on a greased cookie sheet. Bake for about about 12 minutes. Let cool and enjoy!
Title: Sauteed Bananas With Caramel Sauce
Ingredients:
- 1 butter
- 1 1/2 honey
- 1 brown sugar
- 2 low-fat milk
- 3 dark raisin
- 1 walnuts
- 1 firm bananas
- 2 dark rum
- 2
Instructions:
1. In a small saucepan, melt the butter over medium high.
2. Stir in 1 tablespon peanut oil, honey and brown sugar, stir until sugar is dissolved, about 3 minutes.
3. Sit in milk, 1 tablespoon at a time.
4. Stir and cook until the sauce thickens slightly, about 3 minutes.
5. Remove sauce from heat and stir in raisins and chopped walnuts.
6. Set aside and keep warm.
7. Peel the bananas, cut each crosswise into 3 sections and then cut each section in half lengthwise.
8. Add the additional 1/2 teaspoon peanut oil to a nonstick frying pan and place over medium-high heat.
9. Add the cut bananas and saute until they begin to brown, 3 to 4 minutes each side turning once.
10. Transfer to individual serving plates.
11. Pour the rum into the pan, bring to a boil, and deglaze the pan.
12. Cook until rum is reduced by half.
13. Add the carmel sauce to the rum and warm.
14. Spoon warm sauce over the bananas and serve immediately.
Title: Peach Whip Parfait
Ingredients:
- 1 evaporated milk
- 820
- 1
- 2
Instructions:
1. Chill evaporated milk in the freezer and let chill for several hours.
2. Drain the peach halves, reserving 1 cup syrup.
3. Bring the syrup to the boil and add jelly crystals & lemon juice, stir until dissolved. Allow to cool but not set.
4. Whip evaporated milk until soft peaks form. Fold into jelly mixture.
5. Reserve 6 peach halves for decoration & arrange remaining halves in the base of 6 parfait glasses.
6. Pour the milk mixture on top of peach halves in glasses & chill until set.
7. Decorate with peach halves & almonds.
Title: Light Sour Cream Glaze
Ingredients:
- 1/2 light sour cream
- 1 powdered sugar
- 1 vanilla extract
Instructions:
1. Mix all ingredients.
2. Place in fridge for 15 minutes to help thicken.
3. Drizzle over cooled cake.
Title: Rikyu Manju
Ingredients:
- 100 flour
- 35 brown sugar
- 50 white sugar
- 1 water
- 2 baking soda
- 1 water
- 350 flour
Instructions:
1. Put the brown sugar, the white sugar and 1 tablespoon water into a small pan and heat over low heat just until the sugar is melted.
2. Do not cook until syrupy; place into a mixing bowl, and let cool to room temperature.
3. Mix the baking soda with 1 tablespoon water in a separate small bowl, and add to the cooled sugar solution.
4. (It is important for the sugar solution to have cooled because if it is still hot, that will affect the rising ablility of the baking soda).
5. Sift the flour and add it to the sugar/baking soda solution in the mixing bowl.
6. Mix well with a spoon, then gather up the dough into a ball with your hands.
7. Depending on how long the sugar was cooked, you will need to adjust the amount of flour to make a dough that is soft but not too sticky.
8. Divide the sweet bean paste into 12 portions and shape it into balls.
9. Dust your hands with a little flour (if you use too much flour, the manju with have white spots on them).
10. Divide the dough into 12 pieces, and flatten each piece into a circle, making the edges thinner than the center.
11. Place a bean paste ball in the center, and wrap the dough around it, forming a ball shape, and sealing the dough at the bottom of the ball.
12. Place the finished manju on a small piece of wax paper, with the sealed portion facing the paper.
13. When all are shaped, put a clean cloth towel (not terry) into the top part of a steamer, with water boiling in the lower part.
14. Line up the manju in the steamer,leaving some space for expansion between them.
15. Cover and steam on high heat for 12 to 13 minutes.
16. Remove from heat and remove the cover of the steamer.
17. Fan the steamed manju briefly to make the surface shiny.
18. When they are not so hot, remove from the steamer with lightly oiled hands.
19. Cool on a wire rack.
Title: Custard Yoghurt Cake
Ingredients:
- 150 butter
- 3/4 sugar
- 1 vanilla essence
- 2 eggs
- 1 1/2 self raising flour
- 1/2
- 1
Instructions:
1. .Pre heat oven 180°C.
2. Grease standard cake tin.
3. Beat butter, sugar and vanilla together with electric mixer.
4. When pale and creamy add eggs and beat well.
5. Fold in flour and custard powder alternately with yoghurt.
6. Stir till smooth.
7. Pour into tin, bake 25 - 35 minutes till golden.
8. Allow to cool in pan.
Title: Desmond Hotel Bread Pudding
Ingredients:
- 8 heavy cream
- 1 eggs
- 5 sugar
- 2 vanilla
- 2 1/2 sugar
- 1 eggs
- 1/2
- 5
Instructions:
1. PUDDING: -Place heavy cream in sauce pan and scald (bubbles around the edge) DO NOT BOIL -Mix eggs and sugar in separate bowl and beat well -Spray Pam in a 9 x 13 pan -Tear rolls or croissants and place in 9 x 13 pan -SLOWLY add the scalded cream into the egg mixture and quickly whisk (if you add to fast it will scramble the eggs) -Add vanilla -Pour over the bread in the pan and let it soak up till all is absorbed. You may have to push the bread down into the cream mixture. -Cover and Bake for 1 hour on 350, then uncover and brown for approx 5 minutes.
2. SAUCE: -Mix eggs with 1/2 of the 1/2 cup of sugar in a bowl -Mix other 1/2 of sugar and cream in a sauce pan and bring to boil, immediately turning off heat -Slowly add the cream to the eggs and whisk over a double boiler until thick -Then over an ice bath and whisk till cool.
Title: Chess Squares
Ingredients:
- 1 egg
- 1 butter
- 1/4 - 1/2 margarine
- 1 cream cheese
- 2 eggs
- 1 confectioners' sugar
Instructions:
1. Take the first 3 ingredients and combine them.
2. combine and press in bottom of 9"x12" pan.
3. then combine the last 3 ingredients.
4. pour over cake mix.
5. bake at 350 degrees for 35 minutes.
6. let cool and cut into squares.
Title: Rosh Hashanah Honey Cake
Ingredients:
- 1 instant coffee
- 1 hot water
- 3 eggs
- 1 1/3 honey
- 1/2 sugar
- 1 vanilla extract
- 2 all-purpose flour
- 3 baking powder
- 2 baking soda
- 2 cinnamon
- 1 ground nutmeg
- 1/2
Instructions:
1. Preheat oven to 350.
2. Grease and flour 2 8x4 inch Baking Pans and set aside.
3. Combine coffee and hot water, stirring until dissolved; set aside.
4. Combine eggs, honey, and oil in a large mixing bowl. Beat at medium speed with electric mixer until well blended.
5. Stir in dissolved coffee, sugar and vanilla.
6. Combine flour, baking powder, baking soda, cinnamon, and nutmeg in a small bowl. Gradually add to egg mixture, beating at low speed until blended.
7. Pour batter into pans, filling ech halfway.
8. Bake for 45 min or until toothpick inserted in the center comes out clean.
9. Turn off oven; leave cake in oven for 10 min to gradually cool (prevents cake form falling).
10. Remove cake from pans and allow to completely cool.
Title: Hubbard Squash Pie
Ingredients:
- 2 butter
- 3 brown sugar
- 2 brown sugar
- 3 eggs
- 1/2 heavy cream
- 3 allspice
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1/2 salt
- 1/2
- 1
Instructions:
1. Cut squash into pieces that will fit on a foil-lined tray in your oven. Place the squash pieces on the foil, flesh side up, and rub the flesh with a mixture of the 3 tablespoons butter, 2 tablespoons brown sugar, and orange juice. Turn the squash over, flesh side DOWN, and bake at 400 degrees for 45 minutes until skin is blistered and flesh is tender. When cooled, the flesh is easily scraped from the skin. Whirl the squash in a food processor to make 2 cups of puree.
2. Lower oven temperature to 375°F, and also lower the oven rack to its lowest position. Line a 9 inch pie pan/dish with the unbaked crust and crimp the edges.
3. To make the custard: Combine the squash puree with the remaining ingredients (except for the pie crusts!) and whisk until smooth.
4. Pour the custard into the pie shell.
5. Bake until the custard is "puffed up" but still shows a wet spot in the center, about 55 minutes. Cool.
6. Decorate the outside edge with pecan halves. If you have any leftover pie pastry after lining the pie dish, roll it out about 3/8" thick and use a cookie cutter to cut shapes. I bake these at the end of the pie's baking time (last 5 minutes?) to decorate the center of the pie with as soon as it leaves the oven.
7. Serve with fresh whipped cream.
Title: Rice Pudding With Chai Spices
Ingredients:
- 5 arborio rice
- 1 medium-grain white rice
- 2/3 sugar
- 1/4 salt
- 1/4 crystallized ginger
- 3/4 ground cinnamon
- 3/4 ground cardamom
- 3/4 ground allspice
Instructions:
1. Stir milk, rice, sugar, and salt in heavy large saucepan over high heat until sugar dissolves and mixture comes to boil.
2. Reduce heat to medium-low and gently simmer uncovered until pudding is thick and rice is tender, stirring frequently, about 45 minutes.
3. Mix in ginger and spices.
4. Spoon warm into bowls, or chill in refrigerator for several hours.
Title: Fruitcake II
Ingredients:
- 2 butter
- 2 1/4 light brown sugar
- 1 honey
- 10 eggs
- 4 flour
- 2 cinnamon
- 2 baking powder
- 1 ground allspice
- 3/4 salt
- 3 walnut halves
- 2 pitted dates
- 1 1/2 golden raisin
- 1 vanilla extract
- 1 lemon juice
- 1/2 brandy
- 2
- 1
- 1/4
Instructions:
1. Preheat oven to 250F.
2. Butter and flour 4, 9 ½ X 5 inch loaf pans.
3. Cream together butter, brown sugar and honey.
4. Add eggs, one at a time, beating well after each addition.
5. In another bowl, mix flour, cinnamon, baking powder, allspice and salt.
6. Stir half of flour mixture into butter mixture.
7. In the remaining flour, dredge apricots, walnuts, dates and raisins.
8. In a small bowl combine nectar, cream, vanilla extract and lemon juice; add to batter and fold in fruit.
9. Divide among 4 buttered and floured 9 ½ X 5 inch loaf pans and bake for 2 ½ to 3 hours, or until a tester comes out clean.
10. Combine brandy with liqueur and sprinkle each cake with ¼ of this mixture.
11. Let cakes stand 1 hour.
12. Remove from pans and chill, tightly wrapped in foil, for atleast 1 week before cutting.
Title: My Amish Friend's Caramel Corn
Ingredients:
- 7 brown sugar
- 2 light corn syrup
- 2 salt
- 1/2 butter
- 1 baking soda
- 1 vanilla extract
- 1/2
- 1
Instructions:
1. Place the popped popcorn into 2 greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
2. Preheat oven to 250°F Combine the brown sugar, corn syrup, butter, and salt in a saucepan.
3. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
4. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans and stir to coat.
5. Don't worry too much at this point about getting it to coat all of the corn.
6. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes.
7. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces.
8. Allow to cool completely, then store in airtight containers or resealable bags.
Title: Old-Fashioned Gingerbread
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1 molasses
- 2 1/2 all-purpose flour
- 1 1/2 baking soda
- 1/2 salt
- 1 ground cinnamon
- 1 ground ginger
- 1 hot water
Instructions:
1. Cream butter; gradually add sugar, beating at med. speed with an electric mixer until light and fluffy. Add egg and molasses, mixing well.
2. Combine flour and next 5 ingredients; add to creamed mixture alternately with water, beginning and ending with flour mixture. Mix after each addition.
3. Pour batter into a lightly greases and floured 9 inch square pan. Bake at 350F for 35 to 40 minutes or until wooden pick inserted, comes out clean. Serve with a scoop of whipped cream.
Title: Spanish Cake (Gateau Viva Espana)
Ingredients:
- 50 lemon zest
- 1 eggs
- 170 powdered sugar
- 4 salt
- 170
- 1
Instructions:
1. Preheat oven to 160°C.
2. Butter a cake mold and place the sliced almonds in one layer on the bottom.
3. Mix powdered almonds with the lemon zest.
4. Separate the eggs and beat the yolks with the sugar until just white and frothy - add the almond/zest mixture.
5. Beat the egg whites with the salt until soft peaks form.
6. Fold egg whites into the almond mixture.
7. Bake for 35 to 40 minutes.
8. Let the cake cool slightly before attempting to remove from the mold.
Title: Sweet Thai Roti
Ingredients:
- 2 wheat flour
- 1 egg
- 1/4 salt
- 1/4 cold water
- 1 butter
- sugar
- sweetened condensed milk
Instructions:
1. Sift the flour into a hill on a clean surface.
2. Make a well in the middle and add in egg, melted butter, ice water and salt.
3. Use your hand to incorporate the mixture into a dough. Knead until the dough is soft and form into balls about the size of a duck's egg.
4. Roll lightly in oil and let rest for three hours.
5. When you are ready to make the roti, roll each ball of dough as thin as it will go, forming a flat disk. Make a pile as you go.
6. Warm frying pan at high heat. Add in oil. Place in the roti, flatten with heavy plate if it puffs up.
7. Fry until light golden brown on both sides. Remove the roti from the pan, sprinkle with a little sugar and drizzle with the sweetened condensed milk.
Title: Christmas Cake - Australian
Ingredients:
- 125 dates
- 125 brazil nuts
- 250 eggs
- 250 light brown sugar
- 125 vanilla essence
- 250 rum
- 2 butter
- 1/4 plain flour
- 2 self rising flour
- 1
- 90
- 1/2
- 1/4
Instructions:
1. Prepare all ingredients first. Chop pineapple, apricots and dates into pieces the same size as the Brazil nuts, leave nuts whole, combine fruit and nuts in a large bowl.
2. Beat eggs in a bowl until thick and creamy, add sugar, essence, rum and softened butter, beat until well combined.
3. Stir into fruit mixture and add sifted flours.
4. Spread mixture evenly and firmly into a large loaf pan which has been greased and lined.
5. Bake at 150°C for about 2 hours.
Title: Rhubarb Custard
Ingredients:
- 2 rhubarb
- 1/4 sugar
- 1 ground ginger
- 1 sugar
- 3 cornstarch
- 3 vanilla
- 1
Instructions:
1. Cook rhubarb, 1/4 cup sugar and ginger together over medium heat for about 10 minutes until the rhubarb is tender.
2. DRAIN.
3. Heat whipping cream.
4. Mix egg yolks, 3 tablespoons sugar, cornstarch and vanilla together until smooth.
5. Whisk warm whipping cream into egg yolk mixture slowly.
6. Return to saucepan.
7. Heat until thickened over medium heat about 5 minutes.
8. Pour into bowl and cool.
9. To serve swirl rhubarb and custard together in sherbet glasses or put rhubarb into sherbet glasses and top with custard.
10. Serves 4 to 6.
11. Ruth Fremes What<U+0092>s Cooking.
Title: Tuscan Spice and Almond Biscotti
Ingredients:
- 1 all-purpose flour
- 2 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/4 cinnamon
- 1/4 allspice
- 1/4 sugar
- 1/3 butter
- 1/4 honey
- 2 egg
- 1 pure vanilla extract
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Finely grind 1/3 cup of the toasted almonds in a food processor.
3. In a medium-sized bowl, combine the ground almonds, flour, baking powder, baking soda, salt, cinnamon, and allspice.
4. In a mixing bowl, cream together sugar and butter.
5. Add honey, egg, vanilla extract and almond extract to the creamed mixture.
6. Gradually blend in dry mixture and remaining 2/3 cup almonds.
7. On a well floured surface, shape dough into two logs.
8. Transfer logs to a baking sheet or baking stone, leaving space between the two logs.
9. Bake in preheated oven for 20 minutes, or until firm and lightly brown.
10. Cool logs on a wire rack for at least 5 minutes.
11. Cut logs into 3/4-inch slices.
12. Place slices in a single layer on the baking sheet, leaving space around each slice.
13. Continue baking about 10-15 minutes or until desired crispness.
14. Cool completely on a wire rack.
Title: Coffee Fruitcake
Ingredients:
- 3 1/2 all-purpose flour
- 2 all-purpose flour
- 2 cinnamon
- 1 salt
- 1 ground cloves
- 1 nutmeg
- 1 dried currants
- 1 raisins
- 1 baking soda
- 2 unsalted butter
- 4 light brown sugar
- 1 eggs
- molasses
Instructions:
1. Put oven rack in middle position and preheat oven to 250°F.
2. Brush 2 9x5x3 loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
3. Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.
4. Toss currants and raisins with 2 tablespoons flour mixture in a bowl.
5. Stir together coffee and baking soda in a small bowl until dissolved.
6. Beat together the butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes.
7. Add eggs, 2 at a time, beating well after each addition, and beat in molasses.
8. Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth.
9. Fold in dried fruit mixture.
10. Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.
11. Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center).
12. Cool pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks.
13. Peel off foil and cool cakes completely, about 3 hours.
Title: Fresh Cranberry Cake With Caramel Sauce
Ingredients:
- 3 butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 2 all-purpose flour
- 1 salt
- 1 baking powder
- 1 milk
- 2 fresh cranberries
- 1/2 butter
- 1 brown sugar
- 1 heavy whipping cream
Instructions:
1. In a small bowl, beat butter and sugars until crumbly. Add egg and mix well.
2. In a separate bowl, combine the flour, salt and baking powder and whisk well.
3. Add the dry mix to the butter mixture, alternating with the milk.
4. Fold in the cranberries.
5. Pour into a well greased 9 inch square baking pan and bake at 350 degrees for 55 minutes or until a toothpick in the center comes out clean.
6. SAUCE:.
7. In a small saucepan, melt the butter then stir in the sugar and cream.
8. Bring this to a boil, stirring constantly until mixture thickens.
9. Remove from heat and serve over the warm cake.
Title: Sesame Coconut Cookies
Ingredients:
- 3/4 flaked coconut
- 1 sesame seeds
- 2 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 3/4 brown sugar
- 1 egg
- 1 vanilla
- 1
Instructions:
1. Spread the coconut and sesame seeds on a pan and toast in a 300 degree Fahrenheit oven for 20 minutes or until brown.
2. Sift flour, baking powder, baking soda, and salt together.
3. Beat oil and brown sugar; add egg and vanilla.
4. Add oil mixture to flour mixture.
5. Add toasted coconut and sesame seeds.
6. Shape dough into a log; wrap and put in refrigerator overnight.
7. Next day, cut roll into rounds.
8. Bake in a 350 degree Fahrenheit oven until brown, 10 to 15 minutes.