lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 3/4 - 1 egg
- 1 vanilla essence
- 1 biscuit mix
- 2 sugar
Instructions:
1. Pre-heat oven to 350 deg F.
2. Beat milk, butter, egg and vanilla essence until smooth.
3. Add biscuit mix and mix well.
4. Chill for an hour.
5. Shape dough into 1 inch balls.
6. Roll in sugar.
7. Place 2 inches apart on an ungreased baking sheet.
8. Flatten with a fork.
9. Bake for 6-8 minutes or until light brown.
10. Cool.
11. Cover tightly and store at room temperature.
Title: Dark Chocolate Pudding
Ingredients:
- 1/4 sugar
- 3 cornstarch
- 1/4 salt
- 2 milk
- 3 vanilla extract
- 7 chocolate
- 1
Instructions:
1. In a large saucepan, combine the sugar, cornstarch and salt.
2. Stir in milk until smooth.
3. Cook and stir over medium-high heat until thickened and bubbly.
4. Reduce heat; cook and stir 2 minutes longer.
5. Remove from the heat.
6. Stir a small amount of hot mixture into egg yolks; return all to pan, stirring constantly.
7. Bring to a gentle boil; cook and stir 2 minutes longer.
8. Remove from the heat; gradually whisk in chocolate and vanilla until smooth.
9. Press plastic wrap onto surface of pudding.
10. Refrigerate.
11. Spoon into dessert dishes.
12. Garnish with whipped cream, grated chocolate and cookies.
13. Serve warm or cold.
14. Yield: 4-6 servings.
Title: Chocolate Mousse II
Ingredients:
- 1 half-and-half
- 1 chocolate chips
- 1 egg
- 1 salt
- 1 creme de menthe
- 2
Instructions:
1. Combine first 5 ingredients in blender container.
2. Process on high for 1 minute.
3. Pour into serving dishes.
4. Chill until set.
5. Top with whipped cream.
Title: Tofu Whipped Cream
Ingredients:
- 1 extra-firm silken tofu
- 1/3 soy margarine
- 1/4 maple syrup
- 1 sugar
- 1 1/2 soymilk
- 1 vanilla
- 1 lemon juice
- 1 -2 salt
Instructions:
1. Whip ingredients together in food processor until very smooth.
2. Refrigerate for several hours before serving.
Title: Classic Cranachan
Ingredients:
- 1 pinhead oats
- 3 heather honey
- 6 raspberries
- 3
- 1
Instructions:
1. Place the oatmeal on a baking tray and toast the oatmeal under a hot grill for 3 to 5 minutes. Watch closely to ensure it doesn't burn.
2. Allow the oatmeal to cool.
3. Whip the cream lightly and fold in whisky and honey followed by the oatmeal and berries.
4. Pour into tall glasses and chill for one hour or overnight before serving.
Title: Spider Cupcakes
Ingredients:
- 12
- 1
- 12
- 1
- 24
Instructions:
1. Frost top of cupcakes with vanilla frosting.
2. Roll edges in sprinkles, then sprinkle some on top.
3. For each cupcake: Starting in middle, place 4 pieces licorice lace"legs" on each side.
4. Place a doughnut hole in center.
5. Pipe 2 dots of brown frosting on top; press on green M&M eyes.
6. Pipe on brown dots for pupils.
Title: Almond Gingersnaps
Ingredients:
- 3 1/2 flour
- 1 sugar
- 1 ground ginger
- 1 cinnamon
- 2 ground cloves
- 2 baking soda
- 1 butter
- 1 dark molasses
- 1/2 water
Instructions:
1. Combine first 7 ingredients in large bowl. Mix in butter and molasses, using a wooden spoon. If dough does not stick together when pinched, add water 1 tablespoon at a time to bind (dough can also be maid in an electric mixer with a dough hook.
2. Form into three 1x3x6 inch bars. wrap with waxed paper, refrigerate until firm, about 4 hours (can be refrigerates for up to 5 days or frozen up to 2 months, thaw dough in refrigerator overnight).
3. Preheat oven to 325 degrees.
4. cut dough into 1/8-inch clices. Arrange on baking sheet, spacing 1/2 inch appart.
5. Bake until darkened, 10 to 12 minutes. cool on wire rack.
6. Store in airtight container.
Title: Easy Chocolate Cake - Jacques Torres
Ingredients:
- 6 1/2 bittersweet chocolate
- 6 sugar
- 1 1/2 water
- 1/2 water
- 2 unsalted butter
- 3/4 eggs
- 6
Instructions:
1. Preheat oven to 350°F.
2. Tightly wrap outside of 10-inch diameter springform pan with 3 sheets of heavy-duty foil. Line bottom of pan with parchment paper. Spray inside of pan with nonstick spray.
3. Combine both chocolates in double boiler over simmering water. Stir until just melted. Remove from over water.
4. Bring 1 cup sugar and 1/2 cup plus 2 T water to boil in saucepan over medium-high heat, stirring until sugar dissolves and syrup forms. Gradually whisk hot syrup into into melted chocolate (mixture may look curdled). Add butter; whisk to blend.
5. Using electric mixer, beat eggs and 1/2 cup sugar in bowl to blend well, about 2 minutes. Using rubber spatula, gently fold egg mixture into warm chocolate mixture. Transfer batter to prepared pan (batter will come halfway up sides).
6. Place cake pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of cake pan.
7. Bake cake until wooden skewer inserted into center comes out with moist crumbs attached, about 50 minutes. Remove cake pan from water. Remove foil; cool completely on rack.
8. Cut around cake sides to loosen. Remove pan sides. Transfer cake to platter. Dust with cocoa powder and serve.
Title: Best Ever Blueberry Apple Crisp
Ingredients:
- 3 -4 apples
- 4 -6 blueberries
- 1/2 sugar
- 1 flour
- 3/4 brown sugar
- 1 rolled oats
- 1 baking powder
- 1 cinnamon
- 1/4 salt
- 1/2 butter
Instructions:
1. Choose baking dish. Add enough blueberries to come 1/3 to 1/2 up the dish, keep in mind that the blueberries will "shrink" when cooked.
2. If frozen, thaw them slightly. Flour could be added to thicken the frozen blueberries if desired. Add sugar if the fruit is tart, but the topping is sweet enough that it is not needed. Cut enough apples (depending on size) into the blueberries to give colour -- making sure that you have enough room for the topping
3. Topping: Combine flour, brown sugar, rolled oats, baking powder, cinnamon and salt. Mix well. Cut butter into flour/oat mixture until coarse crumbs.
4. Spread over apple/blueberry mixture and bake in 350 oven for 30 minutes or until the fruit is cooked.
5. To serve: I usually make the crisp up earlier in the day. Before serving, I put the crisp in the oven at 250 for 15 - 20 minutes or until warmed, then serve it with ice cream.
Title: Creamy Buttercream Icing
Ingredients:
- 1/2 shortening
- 1/2 butter
- 1/2 vanilla
- 1 confectioners' sugar
- 2
- 4
Instructions:
1. In a bowl beat the shortening with butter, almond extract, vanilla and whipping cream until very smoooth and fluffy.
2. Add in the confectioners sugar and beat until well combined and fluffy adding in more whipping cream if needed to create desired texture.
3. Add in food colouring if using.
Title: Tapioca Fruit Salad
Ingredients:
- 1 1/2 coconut milk
- 1 milk
- 3/4 sugar
- 2 eggs
- 1/4 water
- 3 quick-cooking tapioca
- 1/2 vanilla
- 1 salt
- 2 fresh pineapple
- 2 fresh strawberries
- 1 mango
- 1 fresh blueberries
- 1 fresh blackberries
- 1 lime peel
- 2 lime juice
Instructions:
1. Mix coconut milk, milk, 1/2 cup sugar, eggs, water, tapioca, vanilla and salt in medium saucepan. Let stand 5 minutes. Cook over medium heat, stirring, until full boil. Remove from heat. Cool 30 minutes. (Pudding thickens as it cools.).
2. Spoon into individual dessert bowls. Combine pineapple, strawberries, mango, blueberries and blackberries in large bowl. Stir in remaining 1/4 cup sugar, lime peel and juice; mix well. Spoon over tapioca.
3. Cover; refrigerate 2 to 3 hours before serving.
Title: Raspberry and White Chocolate Waffle Pudding
Ingredients:
- 12 raspberries
- 300 white chocolate
- 200 caster sugar
- 1/4 plain flour
- 1 eggs
- 3 fresh lemon rind
- 1 vanilla extract
- 1 icing sugar
- 500
- 2
Instructions:
1. Preheat oven to 170 C (340F).
2. Butter a medium oven proof dish.
3. Cut waffles into 2cm (1 inch) cubes.
4. Place 1/2 waffles in the dish.
5. Top with 1/2 raspberries and 1/2 chocolate.
6. Repeat layers.
7. Whisk together sugar, flour, eggs, rind, vanilla and cream.
8. Pour over waffles and set aside for 10 minutes.
9. Bake in the oven for 35 minutes until golden.
10. Dust with icing sugar.
11. Serve with cream or ice-cream.
Title: Chocolate-Coffee Fudge Frosting
Ingredients:
- 1 1/2 icing sugar
- 3/4 unsalted butter
- 1/2 brewed coffee
- 2 milk
- 1 salt
- 1
Instructions:
1. In a food processor fitted with a metal blade, process confectioner's sugar, cocoa powder, butter, chocolate liqueur, coffee and salt until smooth, scraping down sides as necessary.
2. Spread frosting on cooled cupcakes.
Title: Lemon Fluff
Ingredients:
- 1 sugar-free lemon gelatin
- 1 boiling water
- 1/2 lemon juice
- 8 plain fat-free yogurt
- 1
Instructions:
1. Stir 1 pkg of lemon gelatin with 1 cup of boiling water for 2 minutes.
2. Add 1/2 cup lemon juice and the yogurt in the gelain mixture.
3. Cover and chill for 10 minutes.
4. Beat until frothy.
5. Fold in 1 cup whipped topping, thawed; spoon into four 4 oz. ramekins or custard cups.
6. Chill for 1 hour and serve.
Title: Barb's Fresh Peach Torte
Ingredients:
- 2 mini marshmallows
- 2 graham cracker crumbs
- 2 butter
- 1/2 sugar
- 1/2 Cool Whip
- 1 1/2
Instructions:
1. Set aside 1/2 cups of graham cracker crumbs. Add melted butter and sugar to the rest of the graham cracker crumbs and press into an 8-inch square baking pan.
2. Chop peaches.
3. Heat marshmallow until soft over double boiler and mix in peaches. Remove from heat and stir in cool whip.
4. Pour into lined pan.
5. Top with the reserved 1/2 cups graham cracker crumbs.
6. Chill about 2 hours.
Title: Banana Cake with Coconut Icing
Ingredients:
- 1/2 butter
- 2 flour
- 1 baking soda
- 1 baking powder
- 3/4 salt
- 1 1/2 white sugar
- 1 banana
- 1/2 eggs
- 2 brown sugar
- 3/4 butter
- 1/2 milk
- 2 coconut
- 1
Instructions:
1. Whip butter in bowl.
2. Sift in dry ingredients.
3. Add milk, bananas, eggs and mix.
4. Bake at 350F for 25-35 minutes Combine ingredients for icing in a heavy saucepan, and cook until well blended.
5. Spread over cake while still warm.
6. (Tip- to make sour milk, add a splash of vinegar and stir).
Title: Chocolate Peanut Butter Cookie Pizza
Ingredients:
- 1 cream cheese
- 1 creamy peanut butter
- 1/2 powdered sugar
- 1 milk
- 1/4 peanuts
- 1
- 3/4
- 1/4
Instructions:
1. Heat oven to 350°F In ungreased 12-inch pizza pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
3. Meanwhile, in medium bowl, beat cream cheese, peanut butter, powdered sugar and milk until smooth. Fold in whipped topping.
4. Spread 1/2 cup of the fudge topping over cooled crust. Spread peanut butter mixture over top. Drizzle with remaining 1/4 cup fudge topping. Sprinkle with peanuts. Refrigerate at least 30 minutes or until serving time. Cut into wedges or squares.
Title: Carrot Cake
Ingredients:
- 4 eggs
- 1 1/4 white sugar
- 2 vanilla extract
- 2 all-purpose flour
- 2 baking soda
- 2 baking powder
- 2 salt
- 1/2 ground cinnamon
- 2 carrots
- 3 pecans
- 1 butter
- 1/2 cream cheese
- 8 confectioners' sugar
- 4 vanilla extract
- 1 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9x13 inch pan.
3. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
4. Mix in flour, baking soda, baking powder, salt and cinnamon.
5. Stir in carrots. Fold in pecans. Pour into prepared pan.
6. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
8. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla.
9. Beat until the mixture is smooth and creamy. Stir in chopped pecans.
10. Frost the cooled cake.
Title: Chocolate Chip Pound Cake Bread Pudding
Ingredients:
- 3/4 butter
- 4 cream cheese
- 1 1/2 sugar
- 3 eggs
- 1/2 vanilla extract
- 1 1/2 flour
- 1/8 milk
- 3/4 chocolate chips
- 6 eggs
- 3 milk
- 1 sugar
Instructions:
1. First, make the pound cake.
2. Preheat the oven to 325 degrees. Grease and flour a 9x13 or 2 loaf-sized metal pans.
3. Combine the softened butter and cream cheese in a mixing bowl. Beat with mixer until blended well.
4. Add the sugar and continue to beat until smooth.
5. Add the eggs beating with each additional egg.
6. Add vanilla.
7. Add the flour alternating with milk (start and end with flour).
8. Stir in chocolate chips.
9. Pour in pans. Bake 9x13 pan for 45 minutes or 2 loaf pans for 35 minutes.
10. Let cool on rack.
11. When the cake has cooled, cut into small cubes and place in a 9x13 pyrex pan.
12. Whisk together eggs and sugar. Add milk. Whisk until combined.
13. Pour egg mixture over the pound cake.
14. Let soak on counter for 1 hour.
15. Bake for 45 minutes in a 350 degree oven.
Title: Dreamsicle Cake
Ingredients:
- 1 eggs
- 3 orange gelatin
- 1 boiling water
- 1/4 cold water
- 2 instant vanilla pudding
- 3/4 heavy whipping cream
- 1 powdered sugar
- 1
- 3
Instructions:
1. Preheat oven to 350°F.
2. Prepare cake mix as directed on package, using eggs, orange juice and oil.
3. Spray 13X9" with baking spray and add cake batter.
4. Bake at 350°F for 30-40 minutes, until cake springs back when touched and starts to pull away from sides of pan.
5. Cool cake completely on wire rack.
6. Using a wooden chopstick, or something similar,poke small holes all over the cake, going right to the bottom of pan.
7. In a small bowl, place 1 box orange gelatin. Pour boiling water over gelatin and stir until gelatin is completely dissolved. Add 1 cup cold water and mix well.
8. Slowly pour this mixture over the cake, making sure that the mixture gets into all the holes.
9. Cover and chill for 2-4 hours.
10. In medium bowl, combine 1 box orange gelatin, the pudding mix, milk, and vanilla and beat well.
11. In small bowl, combine heavy cream and the powdered sugar and beat until stiff peaks form.
12. Fold the cream mixture into the gelatin mixture and spread over cake.
13. Cover and refrigerate for 4-8 hours before serving.
14. Note: times posted do not include cooling time.
Title: Hobo Cake
Ingredients:
- 2 sugar
- 2 water
- 2 creamed shortening
- 1 raisins
- 1 baking soda
- 1/2 salt
- 3 all-purpose flour
Instructions:
1. Mix sugar, water, shortening, and raisins and boil for 5 minutes.
2. Cool mixture You can put into refrigerator until cooled.
3. Dissolve the baking into a small mixture that was prepared above. Then add to the cooled mixture. Next, add all dry ingredients and mix well.
4. Put into a well greased tube pan and bake for 1 hour at 350°.
5. NOTE: You can add nuts and dried fruits for a variety taste. Great when sliced warm and drizzled with honey or maple syrup.
Title: Rhubarb-Strawberry Mousse
Ingredients:
- 1 1/4 rhubarb
- 1 strawberry
- 1 sugar
- 2 kirsch
- 1 unflavored gelatin
- 2 heavy cream
Instructions:
1. Combine the rhubarb, strawberries and sugar in a heavy 2-quartsaucepan and simmer for 20 minutes.
2. until the rhubarb is soft.
3. Pour 2/3 of the mixture into a blender with the kirsch; purée and set aside.
4. Pour 4 tablespoons cold water into a small saucepan and sprinkle the gelatin over the top.
5. Allow to soften for 10 minutes. Heat gently until the gelatin has completely dissolved. Stir into the rhubarb purée.
6. Combine the purée with the remaining cooked rhubarb mixture.
7. Whip the heavy cream until stiff and fold into the rhubarb mixture. Chill for several hours.
8. ***Source: This recipe appeared in The Times in an article by Olwen Woodier; it was adapted from.
9. Mallards Restaurant at Arrowwood in.
10. Rye Brook, N.Y.
Title: Coconut Cherry Chocolate Kiss Cookies
Ingredients:
- 1/3 butter
- 1 margarine
- 2/3 cream cheese
- 1 sugar
- 1 vanilla
- 1 1/4 flour
- 2 baking powder
- 1/4 salt
- 1/2 maraschino cherry
- 14 flaked coconut
- 54
Instructions:
1. To make dough-In large mixer bowl cream butter with the cream cheese and sugar until light and fluffy.
2. Add egg yolk and vanilla. Beat well.
3. Combine flour,baking powder and salt.NOTE-A touch of almond extract intensifies cherry flavor.
4. Gradually add to creamed mixture.
5. Stir in cherries and 3 cups coconut. Cover tightly and chill for 1 hour ,or until firm.
6. To bake-Shape dough into 1 inch balls.
7. Roll in coconut.
8. Place on ungreased cookie sheet.
9. Bake 350°F for 10-12 minutes or until lightly browned.
10. Remove from oven. Immediately press 1 kiss in center of each cookie.
11. Cool 1 minute.
12. Carefully remove from cookie sheet. Cool completely on wire racks.
Title: Apple Dumpling Pudding (1943)
Ingredients:
- 1 all-purpose flour
- 1/2 sugar
- 2 baking powder
- 1/2 salt
- 1 butter
- 1 egg
- 1/4 milk
- 3 1/2 applesauce
- 1/4 cinnamon
- 1 1/2 lemon juice
Instructions:
1. Sift flour, measure, and resift with sugar, baking powder, and salt, into mixing bowl.
2. Add butter and mix with finger tips.
3. Combine beaten egg and milk and pour into dry ingredients; beat until thoroughly mixed.
4. Heat the applesauce, combine with cinnamon and lemon juice, and pour into a large baking dish (10x6.5x2 inches).
5. Drop batter by tablespoonfuls onto the hot applesauce. Cover and bake in a hot oven (450 degrees) for 25 to 30 minutes, until crust is golden brown.
6. Serve with cream or top milk.
Title: Caramel Cake
Ingredients:
- 125 butter
- 3/4 sugar
- 1 egg
- 1 milk
- 1 golden syrup
- 1 baking soda
- 1 1/2 self-raising flour
- 1
Instructions:
1. turn oven to 170 degrees.
2. grease and flour a 20cm round tin.
3. cream butter and sugar until light and fluffy.
4. beat in egg.
5. beat well.
6. put milk, syrup and soda in a pan.
7. heat gently, DON'T BOIL!
8. sift flour into a bowl.
9. add milk mixture.
10. mix well.
11. spread only half of the mixture into prepared tin.
12. add cocoa to rest of batter.
13. mix it well.
14. add to prepared tin - don't mix it up.
15. bake 40-45 minutes.
Title: Icing for Cookies
Ingredients:
- 3 powdered sugar
- 1/4 milk
- 1/2 vanilla
- 1 salt
Instructions:
1. Combine sugar, milk, vanilla and salt; mix well.
2. Add food coloring.
3. Frost cookies.
4. Add candy sprinkles if desired.
5. Will frost approximately 5 dozen cookies.
Title: Maple Coffee Cake
Ingredients:
- 1/4 white sugar
- 1 3/4 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 1/2 baking soda
- 1/2 maple syrup
- 3/4 milk
- 1/3 eggs
- 1/3 butter
- 2 margarine
- 3 maple syrup
- 1/2 coconut
- 3/4 milk
- 2
Instructions:
1. Mix dry ingredients. Add chopped nuts; add liquids and mix until just blended.
2. Spoon into greased 8-inch square pan.
3. Bake at 350F for 25-30 minutes. Remove from oven. Turn on broiler. Cover cake with topping. Place under broiler for 2-3 minutes until lightly browned.
Title: Walnut and Almond Cake With Orange Syrup
Ingredients:
- 2 2/3 sugar
- 1 water
- 1 1/2 orange zest
- 3 walnuts
- 3 graham cracker
- 1 ground cinnamon
- 1 eggs
- 12 vanilla extract
- 1/2 salt
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Butter and flour 13x9x2-inch metal baking pan. Bring 1 cup sugar, 1 cup water and 1/2 tablespoon orange peel to boil in heavy small saucepan, stirring often; boil 2 minutes. Refrigerate syrup uncovered.
3. Finely grind all nuts, graham cracker crumbs, cinnamon, and 1/3 cup sugar in processor. Using electric mixer, beat egg yolks, vanilla, 1/3 cup sugar, and remaining 1 tablespoon orange peel in large bowl until very thick, about 4 minutes. Using clean beaters, beat whites and salt in another large bowl to soft peaks. Gradually add 1 cup sugar; beat until stiff but not dry. Fold whites into yolk mixture, then fold in nut mixture. Transfer batter to prepared pan.
4. Bake cake until knife inserted into center comes out clean, about 50 minutes. Spoon cold syrup over hot cake. Cool completely. Cover; let stand up to 1 day. Cut into squares or diamonds.
Title: Bedfordshire Clangers
Ingredients:
- 8 self rising flour
- 1/2 salt
- 4 butter
- 1/2 vegetable shortening
- 1 unsalted butter
- 1 onion
- 1 salt
- 1/4 fresh ground black pepper
- 2 cooking apples
- 2 raisins
- 2 sugar
Instructions:
1. To make pastry, combine flour and salt in a bowl. Cut suet into flour until it resembles coarse crumbs. Mix water in with a fork, a bit at a time, until it becomes a soft dough. Wrap in plastic wrap and refrigerate until ready to use.
2. Melt butter in pan over medium heat and saute onion, steak, and kidneys (or mushrooms) until onions are soft and meats are browned. Season to taste with salt & pepper.
3. Remove pastry from refrigerator. Divide into fourths. Roll each fourth out on lightly floured surface into a rectangle. Cut a strip from a short side and place down the middle of the rectangle to make two sections.
4. On one half of each rectangle, spread the meat mixture. On the other half, place the apples, raisins, and sugar.
5. Carefully roll up pastry jelly-roll style. Moisten the ends and seal. Wrap loosely in greased foil and place in a large saucepan.
6. Cover with boiling water and simmer for 1 1/2 hours. Check water level occasionally, adding additional boiling water as needed.
7. May be served hot or at room temperature. You can also make one great one and share it (as the original recipe stated), with gravy and vegetables for the savoury side and a custard sauce for the sweet.
Title: Healthier One Bowl Brownies
Ingredients:
- 4 light butter
- 3/4 sugar
- 2 eggs
- 3 vanilla
- 1 whole wheat flour
- 1/2 all-purpose flour
- 1/2 kosher salt
- 1 flax seed meal
- 2
Instructions:
1. Microwave chocolate and butter in a large microwavable bowl for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
2. Stir in sugar.
3. Add eggs and vanilla, mix well.
4. Add flour,salt and flax seed meal, stir until well blended.
5. Spread into a greased 13x9inch pan.
6. Bake at 350 for 30-35 minutes or until a toothpick inserted in the center comes out with fudgy crumbs. Do not overbake. Cool in pan.
Title: Fast Summer Berry Pudding
Ingredients:
- 100 butter
- 100 caster sugar
- 100 self raising flour
- 2 eggs
- 1 vanilla extract
- 100 frozen mixed berries
Instructions:
1. Mix everything except fruit to a batter using a mixer or food processor.
2. Stir in fruit.
3. Put into a greased 1 litre pudding basin.
4. Cover with cling film and microwave on full power for 8 minutes. Leave to rest for a minute or two.
5. Serve with hot custard.
Title: Flaky Double-Crust Pastry
Ingredients:
- 2 all-purpose flour
- 1/2 kosher salt
- 1/2 vegetable shortening
- 1/2 unsalted butter
- 1/4
- 3
Instructions:
1. In a food processor, combine the flour and salt.
2. Add the shortening and pulse until the mixture resembles coarse meal.
3. Add the butter and pulse several times, until the butter is the size of small peas.
4. Sprinkle evenly with the ice water and pulse just until the dough comes together.
5. Transfer the dough to a lightly floured work surface and knead lightly once or twice.
6. Divide the dough in half; pat each half into a 6-inch disk.
7. Wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.
Title: Butter Shortbread My Way Yeah
Ingredients:
- 125 butter
- 55 sugar
- 180 plain flour
Instructions:
1. Turn Oven to 190°c.
2. Beat butter and sugar together until pale and creamy.
3. Stir in the flour and make a dough.
4. Roll out to 1cm thick and cut into rounds.
5. Bake for 15-20 minutes.
Title: Toffee Apple Clafouti
Ingredients:
- 6 apples
- 1 caster sugar
- 1/3 water
- 2/3 flour
- 2/3 sugar
- 3 eggs
- 2 Cointreau liqueur
- 2 milk
- 2
Instructions:
1. Preheat oven 200°C.
2. Brush 10 cup ovenproof dish with melted butter to grease (or spray).
3. Arrange apple pieces over dish.
4. Place caster sugar and water in heavy-based saucepan over medium heat.
5. Cook stirring 2 minutes until sugar dissolves.
6. Increase heat to high and bring to boil.
7. Reduce heat to simmer uncovered 10 minutes until golden.
8. Remove from heat.
9. Pour toffee over apples.
10. Combine flour and sugar in bowl.
11. Whisk in eggs 1 at a time.
12. Add liqueur, oil and vanillin sugar.
13. Gradually pour in milk stirring continuously until mixture is smooth.
14. Pour over apple mixture.
15. Bake in preheated oven for 45 minutes.
16. Let stand for 10 minutes before serving.