lumicero/recipes-ing2inst huggingface dataset:
Title: Russian Trubochki
Ingredients:
- 1 butter
- 1 sugar
- 1 flour
- 5 eggs
- 0.5 cream cheese
- 0.5
- 1
Instructions:
1. Cut up the butter into small slices.
2. Microwave for 45 seconds.
3. Pour into a mixing bowl and let it cool for a minute.
4. With a hand blender, beat the butter.
5. Add sugar and beat.
6. Add flour and eggs and beat.
7. Pull out a cutting board and two butter knives.
8. Drop a tbsp onto the pizzelle maker. They cook fast! (about 90 seconds).
9. Put on some plastic gloves.
10. Wrap each cookie around the butter knife handle while its still hot.
11. You have to be very quick or your fingers will hurt.
12. The best way to do it is to pull the cookie from the maker with a spatula, place on cutting board. Then center the butter knife handle in on the cookie.
13. Pull one side of the cookie over the handle and then the other. Flip the whole thing over so the knife holds the cookie in shape.
14. Do not eat all the cookies before you finish making them! Your family will be upset. The house will smell of them for hours, so there is no escape.
15. Cool cookies completely.
16. Blend all filling ingredients and fill.
17. Feel free to try any other kinds of fillings and you can play with the filling proportions to your taste.
18. Refrigerate cookies that are not eaten.
Title: Who Put an Apricot Into My Apple, Walnut, Crumble? Longmeadow Fa
Ingredients:
- 2 mcintosh apples
- 1/2 walnuts
- 1/2 ground cinnamon
- 1/2 sugar
- 1/4 vanilla
- 1/2 all-purpose flour
- 1 baking powder
- 3/4 sugar
- 1 brown sugar
- 1/4 unsalted butter
- 1/4
- 8
- 1/2
Instructions:
1. Heat your oven to 400 degrees.Lightly mix apples, apricots, walnuts, cinnamon, orange juice in a large bowl.
2. Topping: Combine the Crumble topping ingredients together, mixing with your hands until topping becomes crumbly and mixed.
3. Put apple mixture in a baking dish approximately 13X9X2 inch in diameter.
4. Sprinkle with crumble mix.
5. Place dish on cookie sheet and bake for 30 minutes, or until the little apples are tender, and the topping is sufficiently brown and crusty.
6. Get a spoon, scoop out some crumble and add some real nice whipped cream, or ice cream to the top.
7. YaHoo!
Title: Peanut Butter Boston Cream Pie
Ingredients:
- 1 milk
- 1 1/4 instant vanilla pudding
- 1
- 1/2
Instructions:
1. Prepare, bake and cool cake mix according to package directions for 2 round cake pans.
2. Meanwhile, in medium bowl, with electric mixer on medium speed, beat milk, pudding and Skippy Creamy Peanut Butter 2 minutes or until blended.
3. Spread top of one cake layer with pudding mixture.
4. Top with second cake layer, then spread top with remaining frosting.
5. Drizzle, if desired, with melted Peanut Butter.
Title: Chocolate Self Saucing Puddings
Ingredients:
- 125 plain flour
- 1/4 salt
- 120 caster sugar
- 3 baking powder
- 4 cocoa powder
- 250 milk
- 85 butter
- 2 eggs
- 1 cinnamon
- 185 soft brown sugar
- 2 cocoa powder
- 250 boiling water
Instructions:
1. Preheat the oven to 180°C Grease four 1cup capacity pudding bowls.
2. Sift the flour, salt, sugar, baking powder, cinnamon and cocoa powder into a bowl.
3. In a separate bowl mix the milk, eggs, and butter. Add this to the dry ingredients and using an electric beater mix until just combined.
4. Divide the mixture between the 4 pudding bowls.
5. Mix the brown sugar and sifted cocoa powder in a small bowl sprinkle over the 4 puddings. Place puddings on a tray and pour over 1/4 cup boiling water over each pudding.
6. Bake for 20 to 25 minutes.
7. Serve with cream or ice cream.
Title: Cupcakes With Peanut Butter Icing
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 3 self rising flour
- 1 milk
- 1 vanilla extract
- 1 creamy peanut butter
- 2
Instructions:
1. CAKE:.
2. Preheat oven to 350ºF.
3. Grease and flour cupcake cups and place them in muffin tins.
4. Using an electric mixer, cream the butter until fluffy.
5. Add the sugar and continue to cream for approximately 6 to 8 minutes.
6. Add the eggs 1 at a time, beating well after each addition.
7. Add the flour and milk, alternating, into the creamed mixture, beginning and ending with the flour.
8. Add the vanilla and continue to beat until well mixed.
9. Divide the batter equally among the cupcake papers.
10. Level the batter by dropping muffin pan on counter top to release the air bubbles.
11. Bake for 25 to 35 minutes or until done.
12. Cool in pan for 5 to 10 minutes.
13. ICING:.
14. Using a small bowl, combine the chocolate frosting and the peanut butter and blend well.
15. When cupcakes have cooled, frost the tops with the peanut butter icing.
Title: Black Forest Oatmeal Crisps
Ingredients:
- 1 butter flavor shortening
- 1 sugar
- 1 brown sugar
- 2 eggs
- 2 milk
- 1 all-purpose flour
- 1 2/3 baking soda
- 1 salt
- 3/4 baking powder
- 1/2 quick-cooking oats
- 2 1/2 white chocolate baking squares
- 6
- 1 1/2
- 1
- 3/4
Instructions:
1. In a mixing bowl, cream shortening and sugars.
2. Add the eggs, one at a time, beating well after each addition.
3. Beat in milk and extract.
4. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture.
5. Stir in the remaining ingredients.
6. Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheets.
7. Bake at 375° for 8-10 minutes or until golden brown.
8. Remove to wire racks to cool.
Title: Apple and Cinnamon Sponge Pudding
Ingredients:
- 8 granny smith apples
- 1 cinnamon stick
- 2 caster sugar
- 2 water
- 1/2 caster sugar
- 3 eggs
- 1 vanilla essence
- 2/3 self-raising flour
- icing sugar
Instructions:
1. Preheat oven to 180C (160C fan forced).
2. Grease a 2 litre (8 cup) ovenproof dish.
3. Combine apple, cinnamon, 2 tablespoons sugar and 2 tablespoons water in a large saucepan over moderate heat and cover and bring to the boil and then reduce heat and simmer, partly covered, for 8 to 10 minutes or until just tender.
4. Remove from heat and keep warm.
5. Using an electric mixer, beat eggs in a medium bowl for 5 minutes or until thick and pale, gradually add 1/2 cup of sugar beating well after each addition until sugar is dissolved and then beat in vanilla.
6. Sift flour over egg mixture and then using a large spoon, fold until just combined, take care not to over mix.
7. Spoon HOT apple mix over base of prepared dish and then pour sponge batter over fruit mix.
8. Bake for 30 minutes or until sponge is risen, golden and springs back when lightly touched.
9. Dust with icing sugar and serve at once with custard or ice cream.
Title: Gluten Free Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 sugar
- 1 egg
- 1 vanilla
- 3 sugar
Instructions:
1. Add peanut butter, 1 cup sugar, egg & vanilla until well blended. Roll the mixture into 1 inch balls & roll into remaining sugar. Place on cookie sheet, flatten with a fork. Bake at 350 degrees for 11 minutes. Cool and enjoy!
2. These would be easy to make egg free just use any egg substuite.
Title: Giant Ginger Spice Cookies
Ingredients:
- 4 1/2 all-purpose flour
- 1 1/2 ground ginger
- 2 baking soda
- 1 ground cinnamon
- 1 ground cloves
- 1/2 salt
- 3/4 unsalted butter
- 3/4 sugar
- 3 eggs
- 2 dark molasses
- 1/2
Instructions:
1. Position the shelves in the upper and lower thirds of the oven. Heat the oven to 350 degrees. Dab the corners of the cookie shets (14 x 17 inch) lightly with butter and line with baking parchment.
2. Strain together the flour, ginger, baking soda, cinnamon, clobves, ans salt. Set aside.
3. In the large bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium-low speed until smooth, about 1 minute, then add the shorterning and continue to mix until creamy and lightened in color, about 1 minute longer. Add 2 cups of the sugar in four additions and continue to mix for another 2 minutes.
4. Lightly beat the eggs and molasses together. Add to the butter-sugar mixture and mix on medium-low speed until well blended. Reduce the mixer speed to low and add the dry ingredients in three additions, mixing just until combined.
5. Place the reserved 1 cup of sugar in a shallow dish, such as apie plate. Using a drive 1/4-cup measure to portion the dough, form a 3-inch ball by rolling the dough in the palms of your hands. Roll the ball in the sugar and place it on the cookie sheet. Repeat with the remaining dough, placing the balls about 3 inches apart.
6. Bake the cookies for 13 to 15 minutes, until cracked on top but still slightly soft. Rotate the pans from top to bottom and front to back toward the end of the baking time. Let stand for 2 to 3 minutes before loosening from the sheets with a large, metal spatula. Transfer to cooling racks.
7. Store in an airtight container layered between strips of wax paper, for up to 3 weeks. These cookies may be frozen.
Title: Peach-Cereal Bars
Ingredients:
- 3 butter
- 1 margarine
- 6 large marshmallows
- 1 peach yogurt
- 3/4
Instructions:
1. tButter 8-inch square (2-quart) glass baking dish. In large microwavable bowl, microwave butter and marshmallows uncovered on High 1 minute 30 seconds, stirring after 1 minute, until smooth. Stir in cereal until coated. Press about 4 cups mixture firmly in pan. Spread yogurt over top.
2. tMix dried peaches and remaining cereal mixture (if cereal mixture has become firm, microwave uncovered on High 30 seconds to soften). Spread over top of yogurt; press firmly with dampened hands. Refrigerate until firm, about 30 minutes.
3. tFor bars, cut into 4 rows by 3 rows. Store covered in refrigerator.
Title: Twinkie Pudding Cake
Ingredients:
- 12 bananas
- 3 -4 crushed pineapple
- 1 instant vanilla pudding
- 1 non-dairy whipped topping
- 12
Instructions:
1. Slice Twinkies lengthwise, and line the bottom of a 13x9" pan.
2. Slice bananas over Twinkies, followed by pineapple with juice.
3. Prepare pudding as directed on package and layer over bananas and pineapple.
4. Spread whipped topping on top.
5. Refrigerate.
Title: Baked Pumpkin Custard
Ingredients:
- 1 1/2 fat free egg substitute
- 1 vanilla extract
- 1 3/4 light brown sugar
- 1/3 pumpkin pie spice
- 1 1/2
- 1/2
- 1 1/2
Instructions:
1. Place all the ingredients in a blender and process until smooth.
2. Coat a 2-qt. souffle dish with Pam.
3. Pour the mixture into the dish, and place the dish in a pan filled with 1" of hot water.
4. Bake at 350°F for about 1 hour and 15 minutes, or until a sharp knife inserted in the center of the custard comes out clean.
5. Chill for at least 8 hours or overnight and serve.
Title: Red Velvet Cupcakes
Ingredients:
- 3 1/2 cake flour
- 3/4 unsalted butter
- 2 1/2 sugar
- 3 eggs
- 6 vanilla extract
- 3 salt
- 1 1/2 buttermilk
- 1 1/2 cider vinegar
- 1 1/2 baking soda
- 1 1/2 cream cheese
- 1 1/2 butter
- 2 powdered sugar
- 1/2 vanilla
- 4 -5
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a small bowl, sift the cake flour and set aside.
3. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
6. In a measuring cup, stir the salt into the buttermilk.
7. Add to the batter in three parts alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
8. In a small bowl, stir together the cider vinegar and baking soda.
9. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
10. Fill cupcake tin 2/3 full with batter.
11. Bake in oven until a knife or toothpick comes out clean. (about 20 minutes).
12. Cream together cheese and butter until creamy and smooth.
13. Gradually stir in sugar. Amount varies, depending on how sweet you want it to be.
14. Stir in one teaspoon of vanilla.
Title: Weight Watchers (Ww) Strawberry Mousse
Ingredients:
- 150 strawberries
- 100 low-fat cream cheese
- 1
- 2
Instructions:
1. Mix the strawberries with the cream cheese (reserving some for decoration if desired) until the berries are slightly broken up and the cheese in pinky in hue.
2. Make up the jello according to the packet and pour over the strawberry mix. Stir well and leave until just starting to set.
3. Whisk the egg whites until stiff peaks and fold into the strawberry mix. Spoon the mix into glasses and chill for one hour.
Title: Sour Cream Topping for Cheesecakes
Ingredients:
- 1 sour cream
- 2 granulated sugar
- 1/2 vanilla extract
Instructions:
1. Mix sourcream, sugar and vanilla.
2. Spread mixture over top of the freshly baked cheesecake.
3. Return to oven for 10 minutes.
Title: Whole Wheat Sables With Za'atar
Ingredients:
- 8 unsalted butter
- 2 sugar
- 1/2 whole wheat flour
- 1/2 all-purpose flour
- 1/2 kosher salt
- 1 milk
- 1 egg
- 1 water
- 4 za'atar spice mix
- Za'atar or Zahtar - Spice Mix of Jordan, Syria, Lebanon
Instructions:
1. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until just smooth, about 2 minutes.
2. Add flour, whole wheat flour, salt and milk, and mix until dough just comes together.
3. Roll dough into a 1-inch wide log, wrap in plastic wrap, and refrigerate one hour.
4. Adjust oven rack to middle position and preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
5. In a small bowl, make egg wash by beating egg with water.
6. In another small bowl, put za'atar spice.
7. Cut dough into 1/4-inch slices. Brush each with egg wash and then press lightly into za'atar blend.
8. Place cookies on parchment-lined baking sheet and bake until golden at the edges, about 15 minutes.
9. Let cool 5 minutes in pan, then transfer to a wire rack to finish cooling.
Title: Fresh Fruit Marinade
Ingredients:
- 4 -6 Splenda sugar substitute
- 1
- 1/3
Instructions:
1. Cut fresh fruit into bite sized pieces (I use melon, peaches, apples, plums, grapes, etc).
2. Mix the orange juice and Splenda together until the Splenda is well dissolved.
3. Pour the orange juice mixture over the fruit, cover and chill for several hours.
4. This is great for fruit that isn't quite as sweet as you like it, and is very refreshing for an addition to any meal.
Title: Candy Corn Cookies
Ingredients:
- 1 1/2 butter
- 1 1/2 sugar
- 1/2 vanilla
- 3 flour
- 1 baking soda
- 1/2 salt
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Beat in vanilla.
3. Combine flour, baking.soda and salt; gradually add to creamed mixture.
4. Divide dough in half.
5. Tint one portion yellow.
6. Divide remaining dough into two-third and one-third.
7. portions.
8. Color the larger portion orange; leave smaller portion white.
9. Shape each portion of dough into two 8-inch logs.
10. Flatten top and push sides in at a slight angle.
11. Place orange logs on yellow logs; push the sides in at a.
12. slight angle.
13. Top with white logs; form a rounded top.
14. Wrap in plastic wrap.
15. Chill for 4 hours or until firm.
16. Unwrap and cut into 1/4 inch slices.
17. Place 2 inches apart on ungreased baking sheets.
18. Bake at 350 F degrees for 10 to 12 minutes or until set.
19. Remove to wire racks to cool.
Title: Walnut Blondie With Maple Butter Sauce
Ingredients:
- 2 flour
- 1/2 baking soda
- 1 baking powder
- 1/4 salt
- 1/2 walnuts
- 2/3 butter
- 1 1/2 brown sugar
- 2 eggs
- 2 vanilla extract
- 1 white chocolate chips
- 1 1/2 maple syrup
- 1 butter
- 1/2 - 3/4 brown sugar
- 1/2 walnuts
Instructions:
1. Blondie:
2. Preheat oven to 350 degrees Fahrenheit.
3. Combine flour, baking powder, baking soda, and salt.
4. Add chopped nuts.
5. Mix well and set aside.
6. Combine brown sugar, and melted butter.
7. Mix well.
8. Add eggs and vanilla.
9. Mix well.
10. Add the flour mixture slowly mixing well.
11. Stir in chocolate chips.
12. Spread into a 13" x 9" pan.
13. Bake 20-25 minutes or until done.
14. Sauce:
15. Combine melted butter, brown sugar, and maple syrup.
16. Stir well.
17. Stir in the walnuts.
18. Warm in microwave, if desired.
19. Pour over Blondie to serve.
Title: Buttermilk Cocoa Cake
Ingredients:
- 1/4 water
- 1 butter
- 1/2 all-purpose flour
- 2 sugar
- 2 baking soda
- 1 eggs
- 2 buttermilk
- 1/2 butter
- 1/2 buttermilk
- 1/4 confectioners' sugar
- 1/2 vanilla
- 1/2 pecans
- 3 3/4
- 1
- 1/2
Instructions:
1. In a large saucepan, combine 1/4 cup cocoa and water until smooth.
2. Add 1/2 cup butter. Bring just to a boil.
3. Remove from the heat.
4. In a large mixing bowl, combine the flour, sugar and baking soda; add cocoa mixture.
5. Combine eggs, oil and 1/2 cup buttermilk; beat until smooth.
6. Pour into a greased 13x9x2 in pan.
7. Bake at 350 for 30-35 min or until a toothpick inserted near the centre comes out clean.
8. For frosting: In a large saucepan, bring 1/4 cup cocoa, 1/2 cup butter and 1/2 cup buttermilk to a boil.
9. Remove from the heat.
10. Whisk in the confectioner's sugar and vanilla.
11. Spread over warm cake.
12. Sprinkle with pecans.
13. Cool on a wire rack.
Title: Sherry Cake (Bundt)
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 dry sherry
- 3/4 nutmeg
- 3/4 allspice
- 1/2 confectioners' sugar
- 1/2 dry sherry
- 1
- 1/4
Instructions:
1. Preheat oven to 350.
2. Combine all ingredients in bowl and mix with electric mixer until combined.
3. Pour into greased bundt pan.
4. Bake for 45 minutes.
5. Dust with confectioner's sugar or drizzle with glaze.
Title: Caramel Apple Nachos
Ingredients:
- 3 lemon juice
- 1/2
- 3
- 0.25
Instructions:
1. Dice apples into small, 1 inch chunks.
2. Toss with small amount of lemon juice to prevent browning, if desired.
3. Arrange pita chips on a large platter.
4. Cover chips with apples.
5. Drizzle with caramel sauce to taste—use as little or as much as you like!
Title: Orange Snack Cake
Ingredients:
- 1 sugar
- 1/2 shortening
- 2 eggs
- 2 flour
- 1 baking soda
- 1/4 salt
- 1 buttermilk
- 2 orange zest
- 2 raisins
- 1 walnuts
- 1 pecans
- 1/3 sugar
- 1/3
Instructions:
1. Grease an 11 x 7-inch-inch baking pan.
2. Set oven to 350 degrees F.
3. In a large bowl, beat 1 cup sugar and the shortening with an electric mixer on medium or high speed until well mixed.
4. Add in eggs one at a time, beating well after each addition, then add in orange extract.
5. In a small bowl mix together flour, baking soda and salt.
6. Add flour mixture and buttermilk alternately to egg mixture, beating on low speed after each addition JUST until combined.
7. By hand stir in the orange peel, raisins and nuts.
8. Transfer and spread the batter into prepared baking pan.
9. Bake for 25-30 minutes, or until toothpick inserted in the middle comes out clean.
10. Stir together 1/3 cup sugar and the orange juice; gradually pour over the baked cake.
11. Cool in pan on a wire rack for 30 minutes.
12. Serve warm, or cool completely.
Title: Linzer Cookies
Ingredients:
- 3/4 unsalted butter
- 1 3/4 powdered sugar
- 1 egg
- 2 flour
- 1 cornstarch
- 2 hazelnut meal
Instructions:
1. Cream the butter with the sugar until light. Add in the egg and mix well.
2. Mix together the flour and cornstarch. Add this to the creamed mixture and blend. Mix in the hazelnut flour thoroughly.
3. Form the dough into a bowl and wrap in plastic. Chill for about 4 hours.
4. Roll out the dough to 1/4 inch thickness. Cut with a mini cookie cutter(mini ones are widely available). Place cookie on a grease baking sheet.
5. Chill the cookies for 10 minutes and preheat oven to 325°F Bake cookies for about 10 minutes or until lightly browned. Cool on a rack.
6. Sprinkle with powdered sugar.
Title: Chocolate Chip Cookies
Ingredients:
- 1 1/4 flour
- 1/4 baking soda
- 1/4 salt
- 4 butter
- 1 egg
- 2 vanilla
- 7 light brown sugar
- 4
Instructions:
1. Set oven temperature to 350 degrees.
2. Whisk flour through salt together.
3. Whisk butter with egg and brown sugar. Add vanilla.
4. Add flour to wet ingredients and 3 oz. of the chips.
5. Roll dough into 1 inch balls. Press remaining chips on top of cookies.
6. Bake 11-13 minutes, rotating halfway through baking.
Title: Easy Almond Cakes
Ingredients:
- 1 2/3 flour
- 1 1/2 sugar
- 1 unsalted butter
- 2 eggs
- 2 salt
- 1/4
- 1/2
Instructions:
1. Preaheat oven to 350°F Spray 2 9-inch pie pans with non-stick cooking spray.
2. In a large bowl, stir together flour, sugar, butter, eggs, almond extract and salt. Divide batter evenly between two pans and sprinkle each with half the almonds. Bake until light brown around edges, about 30 minutes.
3. Serve warm or at room temperature.
Title: Peanut Parfait Dessert
Ingredients:
- 4 shortening
- 2/3 sugar
- 2 eggs
- 4 flour
- 1 1/4 baking powder
- 1 salt
- 1/2 chocolate chips
- 1 powdered sugar
- 1 1/2 peanut butter
- 3/4 cream cheese
- 1 milk
- 2 1/2 vanilla instant pudding mix
- 1 peanuts
- 1
Instructions:
1. To make the base:
2. Melt chocolate and shortening.
3. Stir in sugar with whisk until blended.
4. (Mixture will be dry).
5. Add eggs, beating well.
6. Stir in dry ingredients.
7. Finally, add the chocolate chips.
8. Spread in greased 13x9" pan.
9. Bake 25 minutes, or until set.
10. Don't overbake.
11. Cool completely.
12. To make the filling and assemble:
13. In small bowl, combine powdered sugar and peanut butter until crumbly and set aside.
14. In a large bowl, beat cream cheese until smooth.
15. Add milk, whipped topping and pudding mix; beat 2 minutes or until well blended.
16. Pour half of cream cheese mixture over cooled brownie base and spread evenly.
17. Sprinkle with half of peanut butter mixture.
18. Repeat layers.
19. Top with chopped peanuts and grated milk chocolate, if desired.
20. Cover; refrigerate or freeze until serving time.
Title: Cherry Bundt Cake
Ingredients:
- 1 1/4 butter
- 2 3/4 granulated sugar
- 5 eggs
- 1 vanilla extract
- 3 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 maraschino cherries
- 1 icing sugar
Instructions:
1. Beat butter, sugar, eggs and extract in large bowl on low speed of electric mixer until blended, then on high speed 5 minutes until light and fluffy.
2. Combine flour, baking powder and salt. Add dry ingredients alternately with cream to creamed mixture, mixing lightly after each addition. Fold in cherries. Turn batter into greased 12-cup bundt or tube pan.
3. Bake at 350F for 65-75 minutes. Cover with foil for last 10 minutes if becoming too brown. Cool in pan 10 minutes. Remove from pan; cool completely. Dust with icing sugar before serving.
4. Helpful Hint: A white icing drizzle is a pretty alternative decoration.
Title: Peanut Butter Marshmallow Drizzle
Ingredients:
- 5 marshmallows
- 6 evaporated milk
- 1/3
Instructions:
1. In a medium saucepan, combine all the ingredients over low heat.
2. Stir until the sauce is melted and smooth.
3. Immediately drizzle over your favorite chocolate or white cake or ice cream.
Title: Chocolate Macadamia Biscuits
Ingredients:
- 125 butter
- 1 brown sugar
- 1 egg
- 1 vanilla extract
- 1 1/4 plain flour
- 1 bicarbonate of soda
- 150 dark chocolate
- 50 dark chocolate
- 1/3
Instructions:
1. Preheat oven to moderate, 180°C.
2. Lightly grease and line three baking trays.
3. In a large bowl, using an electric mixer, beat butter, sugar, egg and vanilla together until pale and creamy.
4. Sift flour and soda together.
5. Fold through creamed mixture.
6. Mix in chocolates and finely chopped chocolate.
7. Roll rounded tablespoonfuls of mixture in balls, arrange two inches apart, flatten slightly.
8. Bake for 12-15 minutes until lightly golden, cool on trays for 5 minutes, then transfer to wire racks, to completely cool.
9. Drizzle melted chocolate, using piping bag, set aside until firm, store in airtight container, for up to 7 days.