lumicero/recipes-ing2inst huggingface dataset:
Title: Spooky Cake
Ingredients:
- 500 caster sugar
- 500 butter
- 500 self-raising flour
- 2 baking powder
- 10 eggs
- 1 vanilla essence
- 150 butter
- 275 icing sugar
- 2 lemon juice
- 200 white marzipan cornflour
- 1
- 1 1/4
- 2
Instructions:
1. Grease and base line two 3 ltr.
2. ovenproof pudding basins.
3. Combine the castor sugar, sugar, butter, flour, baking powder, eggs and vanilla essence.
4. Beat well until smooth.
5. Divide the mixture between the 2 bowls.
6. Smooth the surfaces and bake at 180C degrees for 1 hour until they are well-risen and firm to the touch.
7. Cover them with foil if they turn too brown.
8. Leave in the basins for 5 minutes, then turn them out and cool on wire racks.
9. Beat butter together with the icing sugar and lemon juice until smooth.
10. Trim the crusty top off the cakes to make flat surfaces.
11. Cut each cake horizontally through the middle.
12. Spread the cut surface of the slices with butter icing followed by jam.
13. Sandwich the cakes together, one upturned on the other, to form a round shape.
14. Brush all over with remaining jam.
15. Divide the marzipan into 8 portions.
16. Roll into long sausage shapes on a cornfloured surface.
17. Drape over the cake to form ridges, tuck under base and trim off the excess.
18. Press down firmly at the top to make an indentation for the stalk.
19. Colour 3 quarters of the ready-to-roll icing orange.
20. Roll out on cornfloured surface and use to cover the cake.
21. Tuck the ends under, trim and save the excess.
22. Colour equal portions of the remaining icing black, yellow, dark green and pale green.
23. Roll and carefully cut into triangles for the eyes and the nose.
24. Then brush one side of the shapes lightly with jam and fix into place.
25. Cut a mouth shape through the orange icing on the cake and brush the sponge with more jam.
26. Cut out a mouth shape from yellow icing and fit into gap.
27. Make teeth from remaining orange icing and fix in place with jam.
28. Surround mouth with black liquorice bootlace, fixing firmly with jam.
29. Lightly knead the green icings together and shape or roll into stalk and leaf shapes.
30. Fix onto the cake with jam.
31. Wind green bootlaces around a clean pencil.
32. Remove gently and place by the leaves to form curly tendrils.
Title: Truffle Cake
Ingredients:
- 6 cream of tartar
- 5 sugar
- 1/2 boiling water
- 2/3 cake flour
- 2 cornstarch
- 2 water
- 5 sugar
- 2 dark chocolate
- 3 dark chocolate
- 2 dark chocolate
- 1
- 5
- 2
- 5
- 1/3
- 1
- 7
Instructions:
1. Make the filling a day in advance. Bring the cream to a boil and add to a chopped chocolate. Stir gently until chocolate melted and allow to cool. Keep refrigerated until next day.
2. Preheat oven at 375°F Draw eight 8-inch circles on a parchment paper.
3. Whip egg whites with cream of tartar until stiff peaks adding gradually 1/3 cup of sugar. Set aside.
4. Whisk egg yolks with remaining sugar until light and fluffy. Stir sifted cocoa powder into boiling water. Add slowly to the yolks.
5. Sift flour and cornstarch over yolk mixture, add 1/3 of the whipped whites and fold in gently. Repeat with remaining whites.
6. Spoon 1/2 cup of the batter into drown circles and bake for 5-8 min until springs back, when touched. Allow to cool.
7. For the syrup, bring water and sugar to a boil. Remove from the heat and stir in liqueur.
8. Whip cooled filling. Moisten prepared cake circles with syrup and spread with chocolate filling. Also cover sides and top of the cake with the filling and sprinkle with chocolate curls and shavings.
9. To make a truffles, heat the cream to just below a simmer and pour over chopped chocolate. Stir gently to blend, stir in liqueur of your choice and let cool in the fridge for about 1 hour before making truffles. Spoon small teaspoonfuls of chocolate filling and roll into balls. Place on a baking tray and freeze for 30 minutes. Dip truffles in melted chocolate (using a toothpick) and place on a clean tray. Once the coating is set, dust with cocoa powder.
Title: 7-Up Pound Cake
Ingredients:
- 1 7/8 butter
- 3 sugar
- 5 eggs
- 2 1/2 flour
- 3
- 1
Instructions:
1. Cream together butter and sugar.
2. Add eggs one at a time.
3. Add extract.
4. Add alternately to flour mixture.
5. Add 7 up to creamed mixture.
6. Bake at 350°F for 35 minutes then turn the oven down to 300 degrees and bake 40 minutes.
7. Note: I have used 2 3/4 sticks of butter, lightly salted and it turned out very good, very heavy and dense. I used pure almond extract or lemon extract. This is the correct recipe!
8. Note: This is the correct recipe as I found the original recipe that my friend gave me yesterday stuck in an old cookbook. It is very good. Sort of melt in your mouth good!
Title: Bow Cookies
Ingredients:
- 3 eggs
- 3 sugar
- 1/2 salt
- 1 vanilla
- 3 flour
- confectioners' sugar
Instructions:
1. Mix together all ingredients until well blended.
2. Taking a small part of the dough at a time, roll out very thin.
3. Cut into strips about 6" long and 1/2" wide.
4. Make a slit in center and pull one side of dough thru the slit.
5. Fry in hot oil until golden brown.
6. Drain on paper towels.
7. While still slightly warm sprinkle generously with confectioners sugar.
8. (Dependent on the heat of your oil, is how quick they will get done so time may vary).
Title: Easy Breezy Chocolate Mousse
Ingredients:
- 8 heavy whipping cream
- 2 ground cinnamon
- 2 orange
- 2 mint
Instructions:
1. Heat 1/3rd of the whipping cream in a heavy bottomed sauce pan but don't let it boil, turn off the heat. Add the chocolate chips and stir until melted, add 1 tsp cinnamon and the grated orange zest und mix well.
2. In a large mixing bowl whip the rest of the cream to stiff peaks, pour the chocolate mixture into the whipped cream and and carefully fold in with a spatula, do not stir.
3. Pour the mixture in 4 dessert bowls, put the rest of the cinnamon and the cocoa in a tea strainer and sieve over the dishes.
4. Put in the fridge and let set for at least 2 hours or over night.
5. When ready to serve, garnish with a swirl of orange zest and some fresh mint.
Title: Crescent Napoleons With Strawberries
Ingredients:
- 1 sugar
- 4 milk
- 1 instant vanilla pudding
- 1 strawberries
- 1
- 1 1/2
Instructions:
1. Heat oven to 375°.
2. Unroll dough and separate into 4 rectangles.
3. Press perforations to seal.
4. Cut each rectangle into quarters and place on ungreased cookie sheet.
5. Press each rectangle to form 3x2 inch rectangles.
6. Sprinkle each one with sugar.
7. Bake for 8 to 10 minutes or until golden brown.
8. Remove from cookie sheet and place on wire rack to cool for at least 15 minutes.
9. Meanwhile, in medium bowl, whisk together the milk and pudding mix until mixture begins to thicken.
10. Fold in whipped topping.
11. Just before serving, place dough rectangle on each plate.
12. Reserve 1/2 cup of the pudding mixture for topping.
13. Divide remaining mixture onto rectangles and spread to edges.
14. Reserve 8 strawberry slices for garnish.
15. Divide remaining strawberries onto rectangles.
16. Top with remaining 8 baked dough rectangles and garnish each with 1 tablespoon reserved pudding mixture and 1 strawberry slice.
Title: Grand Marnier Balls
Ingredients:
- 3/4 butter
- 1/4 sugar
- 3 Grand Marnier
- 3 chocolate graham cracker crumbs
- 7
- 3
Instructions:
1. Put cream, butter and sugar into saucepan over medium heat. Bring to boil, stirring often. Remove from heat.
2. Add Grand Marnier, chocolate and crumbs. Mix well. Shape into 42 balls. Roll in chocolate sprinkles. Chill or freeze.
Title: Ka'ak Bi Ajwa (Date Ring Cookies) Palestinian, Middle Eastern
Ingredients:
- 6 farina
- 2 butter
- 1 flour
- 1/2 Crisco shortening
- 3 sugar
- 1/4 gum arabic
- 1/4 salt
- 1/2 water
- 0.5 milk
- 3/4 dates
- 3/4 cinnamon
- 3 nutmeg
- 1/2 butter
- 1/2
- 1
Instructions:
1. Mix smeed, flour, salt, sugar, and butter/oil in a large pan. Cover and leave for ten hours, or overnight.
2. Dissolve the yeast in 2 tablespoons water and a dash of sugar. When it rises, add to smeed mixture.
3. Dissolve mahlab and miska in cold water. Add to smeed mixture.
4. Combine warm water and milk. Pour gradually while mixing all the ingredients together. (Do not knead, just stir the mixture to have a moist crust rather than a dough).
5. Mix dates, nutmeg, cinnamon, and butter in a pan and warm to soften dates. Knead well.
6. Roll dates in 1/3 inch thick balls. Cut a piece of dough, one at a time, the size of a walnut. Spread lengthwise, 4" by 1". Fill with date ball and roll, sealing the sides together to form a ring.
7. Pinch the rings with a cookie tweezer to decorate (so powder sugar will stick to it). Place on baking sheets and bake at 400 degrees in a preheated oven for 15 minutes, or until light gold. (Place baking sheet on top rack).
8. *NOTE* This is one way to do it, but I also take a round piece of dough, slightly bigger than the date ball, and push my thumb in it, then place the date ball inside and spread the dough around the date ball completely covering it. Then using a ma'amool cookie mold I place the dough with the date inside in the mold and tap the mold upside down so the finished cookie will fall out. Baking instructions are the same for either variation!
9. When cool, sprinkle with powdered sugar. When completely cool, freeze or store in tightly covered jars.
Title: Double Chocolate Bundt Cake With Ganache Glaze
Ingredients:
- 5 bittersweet chocolate
- 3/4 canola oil
- 1 sugar
- 1 egg
- 2 all-purpose flour
- 1/2 cocoa powder
- 1 baking soda
- 3/4 salt
- 1 black coffee
- 1 buttermilk
- 1/3 heavy cream
- 1 1/2 corn syrup
- 1 1/2 unsalted butter
Instructions:
1. Preheat oven to 350. Spray 12 cup bundt pan with vegetable oil spray. In a small saucepan, melt 2 ounces of the chopped chocolate over low heat, stirring constantly. Scrape the chocolate into a medium bowl and let cool slightly. Whisk in oil and sugar until smooth, then whisk in the egg.
2. In a small bowl whisk the flour, cocoa powder, baking soda and salt. Add half of the dry ingrediants to the chocolate mixture along with 1/2 cup of the coffee and 1/2 cup of buttermilk and whisk until smooth.
3. Pour the batter into the prepared pan and bake for about 45 minutes. Let the cake cool for 10 minutes, then turn it out and let cool completely.
4. In a small saucepan, bring the cream to a boil. In a heat proof bowl, combine the remaining 3 ounces of chocolate with the corn syrup and butter. Pour the hot cream over the chocolate and let stand until melted, about 5 minutes. Let the ganache glaze cool until thick but pourable, about 5 minutes.
5. Pour the ganache over the cooled cake. Let cake stand until the glaze is set(about 30 minutes).
Title: Delicious Apple Squares
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/4 ground cinnamon
- 1/2 margarine
- 3/4 brown sugar
- 1/2 white sugar
- 1 egg
- 1 vanilla extract
- 1/2 apple
- 1/2 margarine
- 2 half-and-half
- 1/4 brown sugar
- 1/4 cinnamon
- 1 white sugar
- 1
Instructions:
1. Preheat oven to 350 farenheit.
2. Sift flour, baking powder, salt and cinnamon into a bowl.
3. Melt butter in a medium size sauce pan over moderate heat.
4. Remove from heat.
5. Beat in sugars, egg and vanilla with a wooden spoon until smooth.
6. Stir in flour mixture, apple and walnuts (OR almonds)until thoroughly combined.
7. Spread into a greased 8 x 8 x 2 inch pan.
8. Sprinkle on the teaspoon of cinnamon and the teaspoon of white sugar.
9. Put in the oven for approximately 30 minutes.
10. While the apple square is in the oven mix the brown sugar, margarine and the half and half in a small pot over low heat.
11. When it is completely melted and mixed together, pour onto the square and let it completely cool.
12. Cut in to squares and store in an air tight container.
Title: The Best Vanilla Buttermilk Cake
Ingredients:
- 3 3/4 cake flour
- 2 1/2 sugar
- 1 baking powder
- 2 3/4 baking powder
- 1/2 salt
- 1 1/4 unsalted butter
- 1 1/4 buttermilk
- 5 eggs
- 2 vanilla extract
- 2 1/2
Instructions:
1. Preheat the oven to 325°F Butter three 9-inch round cake pans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.
2. Combine the cake flour, sugar, baking powder, and salt in a large mixer bowl. With the mixer on low speed, blend for 30 seconds. Add the butter and 1 1/4 cup of the buttermilk. Mix on low speed briefly to blend; then raise the speed to medium and beat until light and fluffy, 2 to 3 minutes.
3. In a smaller bowl, whisk together the whole eggs, egg yolks, vanilla, and the remaining 1/3 cup buttermilk until well blended. Pour one-third of the egg mixture into the cake batter at a time, folding it in completely after each addition. There will be 9 cups of batter; our 3 cups batter into each pan.
4. Bake for 26 to 28 minutes, or until a cake tester or wooden toothpick inserted in the center comes out clean.
5. Turn the layers out onto wire racks by placing a rack on top of a pan, inverting it, and lifting off the pan. Peel off the paper liners and let cool completely. When the layers have cooled, place a cardboard cake board on top of a layer, invert again, and lift off the rack. To make the layers easier to handle, wrap them on their boards completely in plastic, so they don’t dry out, and refrigerate them.
Title: Peanut Butter Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 3/4 baking soda
- 1/2 baking powder
- 1/4 salt
- 1/2 butter
- 1 peanut butter
- 3/4 sugar
- 1/2 brown sugar
- 1 egg
- 1 milk
- 1 vanilla
Instructions:
1. Preheat oven to 350. Line two baking sheets with parchment paper.
2. In a mixing bowl, stir together the flour, baking soda, baking powder, and salt. Set aside.
3. In the bowl of a stand-mixer fitted with the paddle attachment, beat the butter and peanut butter together until smooth and fluffy. Add the sugars until combined, then incorporate the egg, followed by the milk and vanilla. Gradually add in the flour mixture and beat until thoroughly combined.
4. In a small bowl, put a few tablespoons of sugar for rolling your cookies. Using a medium cookie scoop, portion out your dough and roll each ball into the sugar until coated on all sides. Place on baking sheet, allowing room for the cookies to spread out while baking.
5. Bake for 10-12 minutes (mine were perfect at 11), being careful not to overbake. The cookies will look slightly underdone in the center, but they are not. They will set up as they cool.
Title: Double Cherry Crumble
Ingredients:
- 1 cherry pie filling
- 1 dark sweet cherries
- 2/3 quick oats
- 1/2 Bisquick baking mix
- 1/2 brown sugar
- 1/4 butter
- 1/4 margarine
- 1 cinnamon
Instructions:
1. Preheat oven to 375F degrees.
2. Mix pie filling& cherries in an ungreased 8x8 baking pan.
3. Combine oats, baking mix, brown sugar, nuts, butter& cinnamon until crumbly; sprinkle over fruit.
4. Bake uncovered until fruit is hot& bubbly, and topping is golden brown, approximately 45 minutes.
Title: Moose Dessert (Refrigerator Cake)
Ingredients:
- 1 Cool Whip
- 2 pudding
- 2
Instructions:
1. Line a DEEP 13x9 inch pan with wafers.
2. We use an aluminum deep lasagne pan.
3. Spread 1/3 of the pudding over the wafers.
4. Top with 1/3 of the cool whip.
5. Repeat 2 more time, ending with cool whip.
6. Cover and refrigerate overnite to let wafers become cakelike.
Title: Chocolate Mint Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 sugar
- 1 1/2 baking soda
- 1 1/2 baking powder
- 3/4 salt
- 3/4 eggs
- 2 buttermilk
- 3/4 warm water
- 3 sugar
- 3/4 salt
- 1 unsalted butter
- 1 1/4 pure vanilla extract
- 5
- 1
Instructions:
1. Make the Buttercream: Combine sugar, egg whites and salt in mixer bowl, and set over a pan of simmering water. Whisk constantly until sugar is dissolved and mixture registers 140 degrees on an instant-read thermometer.
2. Transfer bowl to mixer; whisk on medium-high speed until whites are fluffy and cooled, about 10 minutes. Continue to whisk until stiff, glossy peaks form.
3. Reduce speed to medium-low; add butter by the tablespoon, whisking well after each addition. Whisk in vanilla and peppermint extracts. Switch to the paddle attachment and continue beating until smooth. Buttercream can be refrigerated in an airtight container up to 3 days or frozen up to 1 month. Bring to room temperature before using; beat on lowest speed until smooth, about 3 minutes.
4. Make the Cupcakes: Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth.
5. Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and let cool completely. Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months.
6. Frost cupcakes with buttercream and sprinkle crushed candy on top.
Title: No-Oven Peanut Butter Squares
Ingredients:
- 1/2 butter
- 2 margarine
- 1 1/2 powdered sugar
- 1 graham cracker crumbs
- 12 peanut butter
Instructions:
1. LINE 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Set aside.
2. MELT butter in large microwaveable bowl on HIGH 45 sec. until melted. Add sugar, graham cracker crumbs and peanut butter; mix well. Spread into prepared pan.
3. MICROWAVE chocolate in microwaveable bowl on HIGH 1-1/2 to 2 minute or until melted, stirring after each minute Cool slightly; pour over peanut butter mixture in pan. Cool. Cut partially through dessert to mark 48 squares. Refrigerate 1 hour or until set. Lift from pan, using foil handles. Cut all the way through dessert into squares.
Title: Rolled Sugar Cookies
Ingredients:
- 1 sugar
- 1 butter
- 3 margarine
- 1 milk
- 1 vanilla
- 3 egg
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1 1/2 salt
- 3 - 3 1/2 powdered sugar
- milk
Instructions:
1. In large bowl, mix 1 cup sugar, the butter, 3 tablespoons milk, vanilla and egg until well-blended.
2. Stir in flour, baking powder and salt until mixed.
3. Cover with plastic wrap; refrigerate 1 hour for easier handling.
4. Heat oven to 400*.
5. On lightly floured surface, roll out 1/3 of the dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated.
6. Cut with floured 2-inch cookie cutter.
7. Place 1 inch apart on ungreased cookie sheets.
8. If not using glaze, sprinkle with sugar.
9. Bake 5 to 9 minutes or until edges are light golden brown.
10. Immediately remove from cookie sheets to cooling racks.
11. Cool completely about 15 minutes.
12. To prepare glaze: In small bowl, mix powdered sugar and enough milk with spoon until smooth and spreadable.
13. Spread glaze over cookies.
14. Sprinkle with colored sugar.
Title: Vegan Cowboy Cookies
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 margarine
- 2 raw sugar
- 3 Ener-G Egg Substitute
- 4 warm water
- 1 vanilla extract
- 1/4 rolled oats
- 1 1/4 semisweet vegan chocolate chips
- 2/3 pecans
- 2/3
Instructions:
1. Preheat oven to 350°F
2. Grease baking sheets.
3. Sift flour, baking powder, baking soda, and salt together.
4. Set aside.
5. In a large bowl, cream margarine & sugar until light and fluffy.
6. Beat in egg replacer gradually, then stir in vanilla & almond extracts and coconut.
7. Gradually stir in the already-mixed dry ingredients.
8. Stir in rolled oats, chocolate chips, and pecans.
9. Drop by rounded teaspoonfuls onto the greased baking sheets.
10. Bake for 10-15 minutes.
11. Allow cookies to cool 5 minutes before removing from baking sheets.
Title: BBQ Cake
Ingredients:
- 1 eggs
- 2 milk
- 1 confectioners' sugar
- ice cream
Instructions:
1. Preheat the barbecue to medium heat. Oil the grill.
2. Cut the cake in thick slices of about 1 inch.
3. In a hollow dish, whisk eggs and milk. Soak the slices of cake on both faces. Drain well.
4. Grill the slices 2 to 3 minutes on each side to grill them with a decorative square-pattern.
5. Serve immediately. Sprinkle with confectioner sugar. Serve this with fresh fruits and Chantailly cream or ice cream.
6. You can add nutmeg or cinnamon to the mixture of eggs and milk.
Title: Chocolate Slice
Ingredients:
- 250 coconut
- 1/2 vanilla
- 1
- 2
- 325
Instructions:
1. Crush sweet biscuits into small pieces.
2. Add coconut, cocoa, vanilla, condensed milk.
3. Mix them well.
4. Put biscuits mixture into container and sprinkle extra coconut over the top.
5. Put into the fridge until firm.
Title: Mandelbrot
Ingredients:
- 4 eggs
- 1 sugar
- 3/4 lemon juice
- 1 lemon zest
- 1 flour
- 2 baking powder
- 2 salt
- 1
Instructions:
1. Preheat oven to 400°F.
2. Combine eggs, sugar, oil, lemon juice, lemon zest and almond extract in a bowl.
3. Sift flour, baking powder and salt in a second bowl. Toss almonds in flour to coat. Add wet ingredients and mix to form a stiff dough.
4. Grease and flour a rimmed cookie sheet. Form into an oblong loaf about 4" across and 1.5" thick.
5. Bake in preheated oven 15 minutes. Allow to cool 10 minutes.
6. Slice 1" thick. Lay slices on a clean cookie sheet and return to oven until lightly browned, turning occasionally, about 5 min on each side (but watch carefully!).
Title: Apple and Blackberry Cake With Bushmills Custard Sauce
Ingredients:
- 1 1/2 sugar
- 1/2 vanilla extract
- 5 butter
- 2 sugar
- 1 eggs
- 1 self-rising flour
- 1 golden delicious apples
- 4 blackberry
- 2 3/4 golden delicious apples
- 1/4
- 2
- 2/3
- 2
- 3
Instructions:
1. FOR THE CUSTARD SAUCE: Bring milk to a simmer in a heavy 1 1/2 quart saucepan. Whisk sugar and yolks in large metal bowl to blend. Gradually whisk in hot milk. Returm mixture to saucepan and stir constantly over medium-low heat until custard thickens and covers back of spoon, about 6 minutes (do not allow custard to simmer). Transfer custard to clean bowl. Wisk in whiskey and vanilla. Cool slightly. Cover and refrigerate until cold, about 2 hours. makes about 2 cups.
2. FOR THE CAKE: Preheat oven to 350°F Butter 10-inch sprinform pan. Line pan with parchment paper; butter paper. Using electric stand mixer and paddle attachment, beat butter and sugar in large bowl, until light and fluffy. Beat in eggs on high speed one at a tine, Add flour alternately with milk, beating just until blended. Stir in diced apples. Fold in blackberries. Transfer batter to prepared pan. Arrange apple slices over top of cake, overlapping neatly.
3. Bake cake untl light browned and skewer inserted near center of cake comes out clean, about 1 hour, 15 minutes. Cool in pan 10 minutes.
4. Melt jam in heavy small pan saucepan over medium heat. Strain jam; discard solids. Bush jam over top of cake.
5. DO-AHEAD TIP; Sauce and cake can be made 1 day ahead. Keep sauce refrigerated. Cover cake with foil and store at room temperature.
6. Spoon custard sauce onto plates. Cut cake into wedges. Transfer wedges to plates and serve.
Title: Christmas (Coconut) Tart
Ingredients:
- 2/3 margarine
- 1/3 sugar
- 6 flour
- 1 baking powder
- 2 egg
- 1 milk
- 1/4 salt
- 1 coconut
- 1 sugar
- 8 vanilla essence
- 1 1/2 water
- 1/4
Instructions:
1. Cook coconut, sugar and water until mixture thickens; set aside to cool Beat fat and sugar until light.
2. Sift flour and baking powder.
3. Beat eggs, salt, milk and vanilla together.
4. Add flour and liquid alternately until a soft dough is formed. Put together with fingers to a smooth roll.
5. Turn out on to a floured board and roll with floured rolling pin about ¼” thick
6. Line 2 pie plates and spread cooled coconut filling over pastry.
7. Decorate top with pastry strips as desired.
8. Bake at 350 degrees until set and slightly browned.
9. Note: the filling can also be pineapple, guava or guavaberry.
Title: Margarita Strawberries With Lemon Sorbet
Ingredients:
- 4 strawberries
- 1/4 sugar
- 1/4
- 2
Instructions:
1. Place strawberry halves in medium bowl. In a small bowl, stir together sugar, tequila, and orange peel. Drizzle over strawberries and gently toss to coat. Cover and refrigerate 1-3 hours.
2. To serve, scoop sorbet into dessert dishes and spoon strawberries on top. If desired for presentation, add one or two orange peel rings to the side of the dish.