lumicero/recipes-ing2inst huggingface dataset:
Title: Orange Chiffon Layer Cake
Ingredients:
- 2 sugar
- 1/3 flour
- 2 sugar
- 1 baking powder
- 3 salt
- 1 orange zest
- 2 skim milk
- 1/2
- 2
Instructions:
1. In a small bowl, beat egg whites with 1/3 cup sugar until thick and glossy but not stiff. Set aside.
2. Combine flour, 1 cup sugar, baking powder and salt in a large mixing bowl. Add orange peel, orange juice, milk, Crisco Oil and egg yolks. Mix at medium speed for 3 minutes; scrape bottom and sides of bowl often.
3. Fold egg whites into batter until well-blended. Pour into two greased and floured 8 x 1-1/2-inch layer pans.
4. Bake at 350ºF for 25-30 minutes, until center springs back when touched lightly. Cool 10-20 minutes, then remove from pans.
Title: Kimmy's Chocolate Mousse Cake
Ingredients:
- 1 eggs
- 3 water
- 1 1/2 heavy whipping cream
- 1/3 confectioners' sugar
- 1 vanilla extract
- 1 water
- 1/8
- 2
- 6
Instructions:
1. Mix chocolate cake mix, eggs, 1 1/2 cups water and vegetable oil and bake in two greased, nonstick 8 inch cake pans at 350°F for 30 minutes or until set.
2. In a saucepan over medium heat, melt chocolate, vanilla extract and 6 tablespoons of water.
3. In a large bowl, whip cream with an electric hand mixer until almost fluffy.
4. Add sugar.
5. SLOWLY add half of the chocolate mixture to the cream and continue to beat until the consistency of mousse.
6. Refrigerate.
7. When cakes are cool, spread the mouse over one layer.
8. On top of that, add the second cake.
9. Frost the entire cake.
10. Drizzle the remaining chocolate over the top.
11. Refrigerate overnight.
Title: Shortbread
Ingredients:
- 5 sugar
- 1 all-purpose flour
- 1/2 salt
- butter
Instructions:
1. Mix 4 tablespoons of the sugar with the flour and a pinch of salt.
2. Add the cold butter and work, just like a pie crust.
3. Overmix the dough until it is soft.
4. Grease a 6 or 7 inch cake pan with a tablespoon of butter.
5. Sprinkle in half of the remaining sugar.
6. Pat in the shortbread mixture, tamping it down, as needed.
7. Use a knife to score it into pieces, then decorate it as desired with marks, (I use the tip of a wooden citrus reamer). Sprinkle on the last of the sugar.
8. Place into a 325 or 350 degree oven and bake until dried, and lightly gold, about 25 or 30 minutes, until done.
9. Remove from the pan about 5 or 10 minutes after coming away from the oven.
Title: Walnut Cake With Honey Cream
Ingredients:
- 230 walnut halves
- 6 eggs
- 215 caster sugar
- 60 honey
- 250
Instructions:
1. Preheat oven to 180ºC. Grease, flour and line (only line base) a 24cm springform pan.
2. Place walnuts in the bowl of a food processor. Process until finely chopped but not nearing a powder.
3. Use an electric beater to beat egg yolks, half the sugar and 2 tbs of the honey in a bowl until pale and creamy. Add the walnut and use a metal spoon to gently fold until just combined.
4. Use clean electric beaters (or hand held egg beater) to whisk the egg whites in a clean, dry bowl until soft peaks form. Whisk in remaining sugar.
5. Add one-quarter of egg-white mixture to walnut mixture and fold until combined. Add the remaining egg-white mixture and fold until combined. Spoon into pan and smooth the surface. Bake in oven for 30-35 minutes or until springy to the touch. Remove from oven. Set aside in pan for 15 minutes to cool. NB: Do not be alarmed if the middle sinks like a crater, this cake has a tendency to do this and it doesn’t matter.
6. Run a round bladed knife around the edge of the cake to loosen. Transfer to a wire rack to cool completely.
7. Use a balloon whisk (or hand held egg whisk) to whisk together cream and remaining honey (1 tbs) in a bowl until soft peaks form. Dust cake with icing sugar. Cut into wedges and serve with honey cream.
Title: Rhubarb Upside Down Cake
Ingredients:
- 2 butter
- 1 egg
- 1 cold water
- 1/2 brown sugar
- 1 rhubarb
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Melt butter in bottom of 9" baking dish sprayed with nonstick cooking spray.
3. Make cake per package directions. Set aside.
4. Sprinkle brown sugar in bottom of baking pan.
5. Place diced rhubarb on top of brown sugar.
6. Pour cake batter over rhubarb.
7. Bake at 350 degrees for 30-35 minutes.
8. Serve warm with ice cream or whipped cream.
9. Note: Fresh or frozen rhubarb can be used. If using frozen, just thaw first but do not squeeze water out.
Title: Old-Fashioned Rice Custard
Ingredients:
- 6 eggs
- 3 milk
- 1 sugar
- 1 vanilla
- 1/2 salt
- 1 1/2 cooked rice
- 1 light raisins
Instructions:
1. Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
2. Add milk, sugar, vanilla and salt.
3. Blend well.
4. Stir in rice and raisins.
5. Set casserole in pan of water.
6. Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.
Title: Apple Pie Bars
Ingredients:
- 2 all-purpose flour
- 3/4 brown sugar
- 3/4 ground cinnamon
- 1/2 salt
- 6 unsalted butter
- 3 milk
- 3 unsalted butter
- 3 1/2 granny smith apples
- 1/3 sugar
- 1/4 heavy cream
- 1 all-purpose flour
- 1 vanilla extract
- 1/4 ground cinnamon
- 1 salt
Instructions:
1. Preheat oven to 350 degrees F.
2. Coat a 10 inch springform pan with removable bottom with nonstick spray.
3. Combine 2 cups flour, brown sugar, cinnamon, and salt for the base and streusel mixtures in a bowl.
4. Transfer 3/4 cup of the mixture to a second bowl; set aside for the streusel later.
5. Cut 6 tablespoons cold butter and milk into the remaining dry ingredients using a pastry blender or your fingers.
6. Mix until clumps form.
7. Pat the mixture evenly into the prepared pan, using a measuring cup to "tamp" down the dough.
8. Bake for 15-20 minutes, or until set and gold at the edges.
9. Stir melted butter into the reserved streusel mixture until sandy; set aside.
10. Toss all ingredients for the filling (apples, sugar, heavy cream, flour, vanilla, cinnamon and salt) together.
11. Arrange over the hot base, pushing apple pieces to the edges of the pan to completely cover the crust.
12. Sprinkle apples with the streusel topping, and bake until apples are soft and streusel is golden, 30-40 minutes.
13. Cool bars for at least 30 minutes before removing the side of the pan and cutting into wedges.
14. Store bars at room temperature or chill.
Title: Lemon Cupcakes
Ingredients:
- 1/2 cake flour
- 1/2 sugar
- 6 cream of tartar
- 3/4 salt
- 1/4 vanilla extract
- 3/4 lemon
- 1
Instructions:
1. Sift flour and half of the sugar (=1/4 cup) in a bowl.
2. Cut the lemon in half. Combine half the lemon juice with vanilla extract. If you want an extra burst of flavour, finely chop up the lemon skin, about 1 tablespoon worth. Set the mixture aside.
3. Beat egg whites, cream of tartar and salt until peaks form.
4. Add in the remaining sugar in the egg mixture slowly; mix at high speed until peaks.
5. Add in flour to the egg mixture, and mix at low speed only until it's mixed completely.
6. Separate batter into 12 cupcake trays.
7. Bake at 350°F for 20 minutes.
Title: Semolina Cute Snacks
Ingredients:
- 1 semolina
- 1/2 sugar
- 1 1/2 water
- 1 1/2 salt
- 1/2 coconut
- 1 sugar
- cardamom powder
- ghee
Instructions:
1. First, put on your prettiest apron and flash your sweetest smile because you are all set to create a marvellous delight in your kitchen that you and your family are going to love!
2. Now let's start off-- To prepare the dough, boil water in a large pot.
3. Once it boils, lower flame and allow it to simmer.
4. Take a bowl and mix semolina and sugar in it.
5. Add it to the boiling water alongwith salt to taste.
6. Stir it continuously (this is VERY IMPORTANT) as you add it and cook it until it becomes a thick mixture.
7. Remove from flame.
8. Allow it to cool.
9. Knead the dough now to make it a little softer.
10. Now start preparing the stuffing.
11. To do so, take a large mixing bowl and in it mix together the freshly grated coconut, sugar and the cardamom powder.
12. Heat this mixture on medium flame.
13. Stir it continuously and cook until the mixture dries.
14. Allow it to cool.
15. Prepare balls out of the dough you had prepared earlier.
16. Take a drop or two of ghee and apply it on your palms.
17. Now carefully flatten each ball on your palm, or rather, in between your palms.
18. Carefully, make a small non-pierced hole in the centre of each ball.
19. Place a little stuffing on it and close the hole.
20. Shape all balls likewise like flattened round cutlets.
21. Heat ghee in a wok on high flame.
22. Carefully, lower the semolina delights in the ghee and deep fry them on medium flame till they turn golden brown on either side.
23. Remove onto clean paper towels to allow the excess oil to drain out.
24. Now comes the part I love best- Garnish each delight with half a cashewnut for the mouth and red half cherries for 2 eyes!
25. Ain't that pretty, eh!
26. Eat'em, burp and smile with delight!
27. Enjoy!
Title: Glazed Raisin Sheet Cake
Ingredients:
- 1 1/2 raisins
- 1 1/4 boiling water
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 3 1/2 all-purpose flour
- 2 cinnamon
- 1 1/2 baking soda
- 1/2 salt
Instructions:
1. Place raisins in bowl and cover with boiling water and let stand 5 minutes.
2. drain, reserving 1 cup liquid.
3. mix dry ingredients and add to wet and then add reserved raisin liquid -- Stir well to blend completely --
4. pour into a greased jelly roll pan.
5. bake at 375* for 16-20 minutes.
6. cool on wire rack 15 minutes --
7. prepare glaze of 1 1/2 cups powdered sugar.
8. 1 tbls butter, melted and 3-4 tbls milk.mix till of spreading consistency and spread on slightly cooled cake.
9. let stand on wire rack till set.
Title: Sammie's Simple Seven Layer Bars
Ingredients:
- 1/2 butter
- 1 1/2 graham cracker crumbs
- 1 1/3 flaked coconut
- 6 pecans
- 1 sweetened condensed milk
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees. In 13x9 baking pan line with foil and grease.
2. Mix butter and graham cracker crumbs. Press into pan. Sprinkle coconut, chocolate, pecans and toffee chips over crumb layer. Cover entire pan with the condensed milk.
3. Bake for 25-30 minutes or until golden brown. Cool for 15 minutes or more. Cut into bars! Spray knife with cooking spray if it is sticky.
Title: Snitch Biscuits
Ingredients:
- 200 butter
- 1 brown sugar
- 1/2 sugar
- 1 egg
- 2 milk
- 1 vanilla essence
- 2/3 flour
- 1/2 baking soda
- 3 rolled oats
- 1 chocolate chips
- 1 1/2 raisins
Instructions:
1. Cream the butter and sugars.
2. Add egg, milk and vanilla and mix.
3. Add sifted dry ingredients.
4. Roll into balls and cook at 175C (350F) for 10-15mins.
Title: Dark Chocolate-Dipped Maple Macaroons
Ingredients:
- 3 raw sugar
- 1 real maple syrup
- 3 vanilla extract
- 2 salt
- 1/2 cinnamon
- 1/2 unsweetened coconut
- 3
- 12
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Beat the egg whites with a whisk until they are loose and frothy.
3. Add the sugar, maple syrup, vanilla, salt and cinnamon. Stir to combine.
4. Add the coconut and mix thoroughly. If you see any syrup pooling at the bottom of the bowl, gradually mix in more coconut flakes until you no longer see any excess. You want the mixture to be just moist enough to hold its shape when compacted into a ball.
5. Using your hands or a cookie dough scoop, scoop out about 1 tablespoon of the coconut mix at a time and gently scrunch it into a round-ish shape. Place each macaroon onto a cookie sheet lined with parchment paper.
6. Place the baking sheet on the middle rack of the oven and bake for 12-14 minutes, until the tops are lightly golden brown.
7. Once the cookies have cooled completely, melt the chocolate chips. I find it’s easiest to melt the chocolate in the microwave at 20 to 30 second intervals (stir between each interval!). You can also melt the chocolate over a double broiler or in a glass bowl over gently simmering water. Stir the chocolate chips until they have completely melted, and remove from heat.
8. Lay out a new piece of parchment paper. Dip each macaroon into the melted chocolate, about half way. Lay on the parchment for chocolate to harden. You can speed up the process by placing the baking sheet in the refrigerator or freezer for 10 minutes.
9. Notes:
10. Yields about 2 dozen cookies.
11. If the maple syrup oozes from the sides of the cookies during baking, use a sharp knife to cut off the excess before dipping the cookie into chocolate.
12. These cookies were featured in FoodieCrush Magazine’s premier issue (p50-51)!
Title: Gingernut Biscuits
Ingredients:
- 4 butter
- 7 sugar
- 1 egg
- 2 golden syrup
- 1 milk
- 1 bicarbonate of soda
- 1/2 self-rising flour
- 1 -2 ground ginger
Instructions:
1. Cream together butter and sugar.
2. Gradually add beaten egg, and the golden syrup, then the milk which the soda has been disolved inches
3. Stir in sifted flour and ginger. Let stand for a short time.
4. Make into teaspoon sized small balls adding a little extra flour if required. Place on greased baking trays, these biscuits will spread during baking.
5. Bake for 12 to 15 minutes at 375 degrees Fahrenheit.
Title: Gingerbread Cupcakes
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 ground ginger
- 1/2 ground cinnamon
- 1/4 baking soda
- 1 salt
- 1 molasses
- 1/3 water
- 1/3
- 3
Instructions:
1. Line eight 2 1/2 inch muffin cups with paper bake cups.
2. In a medium mixing bowl stir together th flour, baking powder, ginger, cinnamon, soda, and salt.
3. Set aside.
4. In a small mixing bowl stir together the egg white, molasses, water, and oil.
5. All molasses mixture to dry mixture, stirring just until moistened.
6. Bake in a 350 degree oven for 15-20 minutes or until cupcakes spring back when pressed lightly in center.
7. Remove from pan.
8. Serve warm, or cool on a wire rack.
Title: Frosted Banana Cake
Ingredients:
- 1/2 butter
- 1 1/2 granulated sugar
- 2 eggs
- 1 sour cream
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1 banana
- 1
Instructions:
1. Preheat oven to 350'F.
2. Grease a 10 x 15 inch jellyroll pan.
3. In a large mixing bowl combine the butter and sugar and mix until smooth.
4. Beat in the eggs one at a time, then stir in the sour cream and vanilla.
5. Combine the flour, baking soda and salt; stir into the batter.
6. Mix in the mashed bananas.
7. Spread evenly in your prepared pan.
8. Bake 20-25 minutes in the preheated oven until a tooth pick comes out clean.
9. Allow to cool completely before frosting.
10. Bon Appetit.
Title: Almond Ricotta Custard
Ingredients:
- 1 ricotta cheese
- 1 evaporated milk
- 3 eggs
- 3/4 sugar
- 1/2 cinnamon
- 1 nutmeg
- 1 lemon juice
Instructions:
1. Preheat oven to 350 degrees.
2. Press moisture out of ricotta cheese.
3. Scald milk and pour over beaten eggs.
4. Pour out the mixture into a blender or food processor and add the rest of the ingredients.
5. Beat.
6. Pour into shallow buttered dish.
7. Dust with cinnamon or nutmeg.
8. Sprinkle thin sliced alomnds on top.
9. Set casserole dish inside larger pan partially filled with hot water.
10. Cook 45 minutes at 350 degrees.
11. To test if done, insert knife near edge of dish.
12. If knife comes out clean, the custard will be done when cool.
13. Let cool before serving.
14. Top with chocolate curls if desired.
Title: Apple Upside Down Cake
Ingredients:
- 1 water
- 3 brown sugar
- 1/3 pecans
- 1 1/3 butter
- 2
- 1
- 1/2
Instructions:
1. Preheat oven to 350F and prepare cake mix according to package directions.
2. Melt butter, pour into 9x13" pan.
3. sprinkle brown sugar and chopped pecans over butter.
4. Spoon apple pie filling over the brown sugar and pecans.
5. Pour cake mix over the apple filling.
6. Bake for 45 minutes.
Title: Pumpkin Bread Pudding with Caramel Sauce
Ingredients:
- 1 - 1 1/4 pumpkin
- 3 1/4 milk
- 1 1/2 eggs
- 5 brown sugar
- 3/4 vanilla
- 2 pumpkin pie spice
- 1 1/2 golden raisin
- 1/3 anise seed
- 8 -10
- 10
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350*.Cut pumpkin into quarters; remove seeds.Discard seeds or save for roasting.Place pumpkin, cut side down, on a lightly greased baking pan.Bake, uncovered, for 30 minutes or until almost tender.Remove peel; cut baked pumpkin into 3/4 inch pieces.
2. In a large mixing bowl stir together milk, eggnog, eggs, sugar, vanilla and pumpkin pie spice.sprinkle raisins on bottom of an ungreased 3 qt. rectangular baking dish.Spread bread over raisins.Pour egg mixture evenly over bread.
3. Carefully stir in cubed pumpkin.
4. Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean.
5. Cool pudding slightly (pudding will fall in center). Drizzle with Warm Caramel Sauce. Makes 12 servings.
6. Warm Caramel Sauce: In a heavy saucepan melt caramel squares with whipping cream over low heat, stirring constantly until smooth.
7. Stir in anise seed and rum flavoring, if desired.
8. Cool slightly before serving Recipes from Better Homes and Gardens Magazine
Title: Chinese Sesame Cookies
Ingredients:
- 1 1/2 salt
- 1 baking powder
- 1 butter
- 1/2 egg
- 125 vanilla
- 1 sesame seeds
- 1
Instructions:
1. Combine the flour, baking powder and salt in a bowl.
2. In a larger bowl; beat the sugar, butter, egg and vanilla.
3. Add your dry ingredients to the wet mixture and form a smooth dough.
4. Roll your dough into a cylinder about 12-inches long.
5. Divide the dough into two and cover with wax paper.
6. Place both pieces of dough in the refrigerator for approximately 6-8 hours.
7. YOU MUST DO THIS STEP.
8. After refrigeration time is over, and you wish to make your cookies, preheat the oven to 350°F.
9. Cut your dough into rounds about 1/3 of an inch thickness.
10. Continue by pressing each round into a plate full of sesame seeds.
11. Place on a parchment-lined cookie sheet.
12. Bake for 10-12 minutes until golden brown.
13. Remove from oven and allow them to cool for a minute or two.
14. Transfer to wire rack to cool completely.
15. Store in air-tight containers.
Title: William-Sonoma's Honey-Pecan Roast Pears
Ingredients:
- 6 pears
- 1 lemon, zest of
- 4 honey
- 2 pecan halves
- 1 granola cereal
- 1 light brown sugar
- 1/4 heavy cream
- 1 vanilla extract
- 1/2
Instructions:
1. Preheat an oven to 375°F.
2. Peel the pears, cut in half lengthwise and core.
3. Immediately squeeze the lemon juice from both halves over the pears.
4. Cut the pears lengthwise into thick slices and arrange in a baking dish or pie dish large enough to hold them in a single layer.
5. Drizzle 1 1/2 to 2 Tbs. of the honey over the top and add enough orange juice to form a light film on the bottom of the dish.
6. Roast the pears for 10 minutes.
7. Meanwhile, in a dry small fry pan over high heat, toast the pecans, shaking the pan constantly, until they are aromatic, 3 to 4 minutes.
8. Remove from the heat and reserve several pecan halves for garnish. Transfer the remaining nuts to a food processor and chop coarsely.
9. Add the cereals, lemon zest and brown sugar and process until evenly chopped and well mixed.
10. Spoon the cereal mixture over the partially roasted pears, forming a “crust.”.
11. Drizzle with 2 to 3 more teaspoons of the honey.
12. Continue to roast until the crust is browned on top and the pears are tender when pierced, 15 to 18 minutes more.
13. Meanwhile, in a bowl, whisk the remaining 1 Tbs. honey into the cream. Beat until soft peaks form, then fold in the vanilla.
14. Remove the pears from the oven. Spoon a dollop of whipped cream on each serving, garnish with the reserved pecan halves and serve immediately.
Title: Luscious Lemon Angel Cake
Ingredients:
- 1 fresh strawberries
- 1 kiwi fruits
- 1 1/2
- 1
- 2
Instructions:
1. Using a serrated knife, cut cake horiontally into three layers.
2. Place bottom layer,cut side up, on a serving plate.
3. Place lemon pie filling in medium bowl; stir until smooth. Fold in whipped topping.
4. Spread 1/3 of lemon mixture on bottom layer. Place the next cake layer. Spread another 1/3 of lemon mixture over middle layer; add top layer. Frost top of cake with remaining lemon mixture. Refrigerate until serving time.
5. In another medium bowl, combine strawberries and kiwi fruit; cover and refrigerate until serving time.
6. To serve, cut cake into 12 slices. spoon 1/3 cup fruit over each slice of cake.
Title: Caramel Sauce
Ingredients:
- 1 sugar
- 1/2 boiling water
- 2 heavy cream
- 2 butter
Instructions:
1. Place sugar in a heavy pan and heat very slowly until melted and browned,stirring constantly.
2. Add boiling water slowly, stirring vigorously.
3. cook until syrupy.
4. Remove from heat and stir in cream and butter.
Title: Ginger Snap Crust Pumpkin Pie With Triple Sec Carrie Sheridan
Ingredients:
- 1 1/4 - 2 butter
- 1/4 - 1/2 sugar
- 1 canned pumpkin
- 1 1/4 ground cinnamon
- 1/2 ground nutmeg
- 1/2 ground ginger
- 1/2 gelatin
- 1 sugar
- 2/3 salt
- 1/2 eggs
- 3 Cointreau liqueur
- 1/2 Grand Marnier
- 1/2 heavy cream
Instructions:
1. Mix ground ginger snap cookies with softened butter, more or less to taste. Add 1 TBS sugar.
2. Press into a 9-inch pie pan and bake at 375 degrees for 8 minutes. MAke sure that the pie shell doesn't burn and try not to have it crack. Set aside to cool.
3. In a heatproof bowl, mix the gelatin, 1/3 cup of the sugar, the salt and cinnamon and nutmeg and ginger. Stir in 1/4 cup water.
4. Place the bowl over 2 inches or more of boiling water in a pot over medium-high heat.
5. Add liqueur and stir constantly until the gelatin is dissolved and the mixture is slightly thickened. Remove from heat.
6. Stir in pumpkin. Cool.
7. Beat egg whites that are at room temperature until stiff but not dry. Gradually add remaining 1/3 cup of sugar and beat whites until very stiff and glossy.
8. FOLD IN cooled gelatin mixture. FOLD IN the whipped cream.
9. Turn into pie crust and chill until firm.
10. Garnish with additional whipped cream and candied ginger.
11. NOTE: you can just break up the ginger snap cookies and scoop the chilled pumpkin mousse in alternating lawyers in a pretty serving glass or a trifle bowl -- .
Title: Egyptian El Menenas (Almond Paste Cookies)
Ingredients:
- 1/2 almond paste
- 3/4 sugar
- 2 orange flower water
- 2/3 cinnamon
- 2 butter
- flour
Instructions:
1. Add sugar to the almond paste; mix well. Add 1 teaspoons orange flower water and cinnamon to taste (at least 1/2 tsp). Blend well into a smooth paste.
2. In a bowl, combine melted butter with flour. Add the other teaspoons of orange flower water. Knead into a dough that holds together. Do not add any water unless absolutely necessary.
3. Form balls about 1.5 - 2 inches round. Make a depression in the center of each ball with your thumb. Fill hole with almond paste.
4. Place on a greased baking sheet and bake at 375 for 30 minutes or until nicely browned. Sprinkle with grandulated sugar.
5. VARIATION: A date filling can be substituted for the almond one. Chop 1/2 lb. pitted dates and combine into a paste with 4 T. soft butter.
Title: Portuguese Apple Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 milk
- 1/2 eggs
- 4 baking powder
- 3 vanilla
- 1 apples
- 3 pears
- 3 sugar
- 3 cinnamon
Instructions:
1. Pre-heat the oven to 350F (180C).
2. Mix together the first seven ingredients. Pour half the mixture in a 8 X 13 pan. Cover with apples or pears. Pour the other half of the mixture and sprinkle with sugar and cinnamon.
3. Bake around 30 minutes or when a toothpick comes out dry.
4. Serve with cream or ice cream.
Title: Chewy Gooey Brownie Cookies
Ingredients:
- 1 flour
- 1/2 eggs
- 1/4 water
- 2 pecans
- 2 powdered sugar
- 1
- 1/2
Instructions:
1. In a large bowl, combine brownie mix and flour. Add oil, egg, and water; mix well. Add chips and nuts.
2. Roll dough into 1 1/2 inch balls. Roll in powdered sugar. Place 2 inches apart on greased baking sheet.
3. Bake in preheated 350 degree oven for 12-15 minutes or until tops of cookies begin to crack. Do not over bake. Immediately remove to cooling rack. Cool before serving (if you can restrain yourself).
Title: Tasmanian Fruit Salad
Ingredients:
- 2 -3 bananas
- 2 -3 apples
- 1 lettuce
- 1 pineapple chunks
Instructions:
1. Combine fruit and yogurt; mix well.
2. Chill thoroughly.
3. Serve on lettuce, if desired.