xiaoxl/recipe_data huggingface dataset:
Chewy Sunflower Butter Cookies
Category: desserts
By Alessandra Martellacci

I live in a peanut-free building, but sometimes I just need a peanut butter cookie. I was wracking my brain as to how to get this taste one day, and I came up with these. They more than fit the bill and I think that instead of craving peanut butter cookies, I'll be craving these from now on instead. The cookie vultures will wait around your cooling racks in droves - I know I had a couple! Total crowd pleaser and totally peanut free!

Ingredients:
1 cup shortening
1 cup crunchy sunflower seed butter (such as SunButter®)
¾ cup white sugar
¾ cup brown sugar
2  eggs
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground ginger
1 pinch salt
½ cup candied ginger, finely chopped
½ cup dark chocolate chunks
⅓ cup raw sunflower seeds

Directions:
Preheat the oven to 325 degrees F (165 degrees C). Combine shortening, sunflower seed butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until light and airy. Add eggs one at a time and continue beating on medium speed until very light. Sift flour, baking soda, ground ginger, and salt into a separate bowl. Mix well. Stir in candied ginger, chocolate, and sunflower seeds. Gradually add flour mixture to the creamed shortening mixture, stirring gently until combined. Do not overmix. Drop teaspoonfuls of dough onto ungreased cookie sheets. Bake in the preheated oven until cookies appear set, 8 to 10 minutes. Do not wait for the edges to brown. Cool on the cookie sheets for 2 to 5 minutes. Transfer to wire racks to cool completely.

Prep time: 20 mins
Cook time: 10 mins
Total time: 35 mins
Yields: 50 cookies

Calories: 124.7
Fat: 7.8 g
Saturated fat: 1.5 g
Carbohydrates: 12.4 g
Sugars: 6.3 g
Dietary fiber: 0.6 g
Protein: 2.1 g
Cholesterol: 7.5 mg
Sodium: 32.7 mg
Quinoa Crepes


Ingredients:
cornstarch, eggs

Directions:
Quinoa Crepes with Hemp Vanilla Sauce & Fruit . Quinoa & brown rice flours produce a gluten free spin on an old favorite.
Combine the flours & cornstarch in a medium bowl.
Add the eggs, egg whites and almond milk. Whisk until smooth.
Heat a lightly oiled six-inch skillet on medium-high heat. Pour two tablespoons of batter into the center of the pan, tilting in a circular motion to spread evenly over the bottom.
Flip the crepe when the edges begin to curl (about 30 to 45 seconds]. Cook the other side for another 30 seconds, then remove from the pan.
Place the hot crepe on a plate and cover with foil. Repeat with the remaining batter.
Sausage Stuffed Bacon Wrapped Venison Backstrap


Ingredients:
"bacon"

Directions:
Slice the backstrap in half but not all the way through creating a butterflied style strip.
Fill backstrap with uncooked sausage down the full length of backstrap.
Shake your favorite seasoning all over the inside and outside of backstrap.
Fold the backstrap together sandwhiching the sausage in between. Take strips of bacon and wrap around the outside of backstrap and use toothpicks to pin it together.
Using your favorite wood chips to smoke. Keep your smoker between 160'-180' and slow smoke for 5-6 hour until done.
Broccoli Elegant


Ingredients:
water, butter, margarine, all-purpose flour, chicken bouillon granule, 2% low-fat milk, cream cheese, salt, onion, cheddar cheese, paprika

Directions:
Preheat oven to 350°F  Grease a 13x9 inch baking dish.
Combine water and 3 tablespoons butter in a large saucepan.  Bring to a boil;  remove from heat.  Stir in stuffing mix and let stand 5 minutes.
Spoon stuffing around the edge of baking dish, leaving a well in the center.  Arrange broccoli spears in well.
Melt remaining 2 tablespoons butter in a saucepan over medium-low heat.  Add flour, stirring until smooth.  Cook for 1 minute, stirring constantly.  Add bouillon.
Add milk gradually, stirring constantly.  Whisk in cream cheese and salt, mixing until smooth.  Stir in onion.  Pour sauce over broccoli.  Sprinkle with cheddar and paprika.
Cover with foil and bake 35 minutes.  Remove foil and bake 10 minutes longer.
Awesome Egg Salad with a Kick
Category: salad
By WebsByMegan

Egg salad kicked up with Dijon mustard, crumbled bacon and horseradish.  I use light mayo and sour cream to keep it healthy.  Serve on lightly toasted wheat rolls with lettuce and tomato.

Ingredients:
12  hard-cooked eggs, peeled and chopped
½ cup light mayonnaise
½ cup low-fat sour cream
¼ teaspoon paprika
3 tablespoons Dijon mustard
2 tablespoons prepared horseradish
2 tablespoons chopped red onion
¼ cup real bacon bits
salt and pepper to taste

Directions:
In a medium bowl, stir together the eggs, mayonnaise, sour cream, paprika, mustard, horseradish, red onion and bacon bits. Season with salt and pepper to taste. Serve immediately, or refrigerate until serving.

Prep time: 20 mins
Total time: 20 mins
Yields: 8 servings

Calories: 174
Fat: 11.1 g
Saturated fat: 3.7 g
Carbohydrates: 7.1 g
Sugars: 4 g
Dietary fiber: 0.2 g
Protein: 11.5 g
Cholesterol: 287.4 mg
Sodium: 513.7 mg
Spring Mix Salad With Pomegranate, Honey Dressing and Toasted P


Ingredients:
red wine vinegar, extra virgin olive oil, honey, sugar, cracked black pepper, pomegranate seeds, roasted pistachios, salt

Directions:
Sort through the spring mix salad greens and clean out any leaves that are not completely fresh.
Mix all ingredients except pomegranate seeds and nuts in a jar or the container of a blender.
Whirl until smooth.
Place in refrigerator until needed.
Just before service, drizzle salad with dressing and arrange on a plate with pomegranate seeds and ground pistachios sprinkled all over.
Almond Tea Cakes


Ingredients:
granulated sugar, cake flour, heavy cream, confectioners' sugar

Directions:
Preheat oven to 375 degrees.
Grease mini muffin tins and set aside.
Sift 2 ounces of the sugar, ground almonds and cake flour in a bowl.
Add 1 egg white to form a paste.
In another bowl, whip the 3 egg whites until soft peaks form.
Gradually add the remaining sugar.
Continue to whip until the meringue is strong but not dry.
Fold the meringue into the almond paste mixture and add the heavy cream at the end.
Mix well.
Fill the prepapred mini muffin tins half full.
Bake promptly in the pre-heated oven until golden, approximately 8 to 12 minutes, depending on the size of the molds.
Cool the tea cakes about 5 minutes before unmolding them on a wire rack.
Dust with confectioner's sugar before serving.
Store cakes in an airtight container.
Simply Delicious Ranch Chicken Salad
Category: salad
By My Hot Southern Mess

Ranchy goodness mixed with chicken, cucumber and red onion.  An instant favorite of anyone who tries it. Serve on whole wheat tortillas with baby spinach and diced tomatoes or eat it by itself.

Ingredients:
1 pound skinless, boneless chicken breast halves
½ large red onion, chopped
1  cucumber - peeled, seeded, and diced
2 cloves garlic, minced
1 cup ranch dressing
1 pinch ground black pepper to taste

Directions:
Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces. Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 8 servings

Calories: 214.2
Fat: 16.8 g
Saturated fat: 2.7 g
Carbohydrates: 3.4 g
Sugars: 2 g
Dietary fiber: 0.4 g
Protein: 11.7 g
Cholesterol: 37.4 mg
Sodium: 312.1 mg
Orzo Pilaf With Green Onion and Parmesan


Ingredients:
reduced-sodium chicken broth, orzo pasta, green onions, parmesan cheese, salt, pepper

Directions:
Bring the broth to a boil in a large heavy saucepan over medium-high heat.
Mix orzo in and simmer uncovered until just tender but still firm to bite and some broth still remains, stirring occasionally, about 8 minutes.
Remove from heat.
Add green onions and cheese and stir to blend.
Season with salt and pepper.
Rewarm if necessary, over low heat and mix in more broth by 1/4 cupfuls if pilaf is dry.
Transfer to a large bowl and serve.
Southern Living Butter Muffins


Ingredients:
flour, baking powder, sour cream, butter

Directions:
"Pre-heat oven to 350. Stir all ingredients together in a large bowl until just blended (if you're going to add chocolate chips or fruit this would be the time]. Spoon into lightly greased muffin tin. Bake 25 minutes or until golden brown and a toothpick comes out clean. Let cool in pan a few minutes before turning out to complete cooling."
Kicked-Up Turkey & Havarti Melt


Ingredients:
turkey, havarti cheese, sweet onion, ginger, garlic cloves, brown sugar, cranberries, water, lime juice, mayonnaise, chili powder, cayenne pepper

Directions:
Preheat oven to 375°F  Roll out the pizza crust into a 15 x 10" rectangle on a baking sheet.  Bake 10 minutes, then remove from oven and let cool.  Keep the pan handy.
Meanwhile, make the cranberry jalapeno chutney: heat the vegetable oil in a pot.  When heated, add onion, ginger, and garlic, and saute until the onion is softened, about 5 minutes.
Add brown sugar, cranberries, jalapenos, and water to pot and bring to a boil.  Reduce to a simmer and simmer until the cranberries burst, stirring occasionally, about 10 minutes.
Stir in lime juice and allow chutney to cool.
Prepare the spicy mayo by combining the mayonnaise, chili powder, and cayenne pepper and stirring well.
Put together the sandwiches: Slice the pizza crust into 8 equal rectangles.  Spread the spicy mayo on 4 of the rectangles and top with equal portions of the sliced Havarti.
Top the remaining 4 rectangles with 1/4 of the turkey.
Add 3 tablespoons of the cranberry-jalapeno chutney on top of the turkey on each rectangle.
Top each cranberry and turkey rectangle with the cheese-topped rectangle and return the sandwiches to the pan.
Return pan to oven at 375 and bake until cheese has melted, about 2-3 minutes.
Cut each sandwich in half and serve with the remaining chutney.  Enjoy!
Bonus: Did you end up with some leftover chutney?  It makes a great appetizer when served over a square of cream cheese (adjust amount to how much chutney you have], and set out with crackers.
Spanakopita Lasagna


Ingredients:
onions, frozen chopped spinach, part-skim ricotta cheese, skim milk, feta cheese, eggs, garlic, salt, pepper, dried dill, part-skim mozzarella cheese, plum tomatoes

Directions:
Preheat oven to 350°F.
Spray a 9x13-inch baking dish with cooking spray.
Saute onions in vegetable oil over medium heat until tender and translucent, about 10 minutes.
Meanwhile, mix spinach, ricotta cheese, milk, feta, eggs, garlic, salt, pepper, and dill.
When onions are ready, add them to this mixture.
Spread a thin layer of spinach mixture in the baking dish, and then cover with three lasagna noodles.
Spread another 1 1/2 cups over the noodles and then sprinkle with half of the mozzarella cheese.
Top with three more noodles.
Spread another 1 1/2 cups spinach mixture on top and the place the final three lasagna noodles.
Top the last three noodles with the remaining spinach mixture, then place tomato slices on top and sprinkle with remaining mozzarella.
Cover with foil and bake for 30 minutes.
Remove foil and bake an additional 15 minutes.
Let stand for ten minutes before cutting.
Chocolate Coconut Balls


Ingredients:
butter, margarine, icing sugar, milk, heavy cream, vanilla extract, coconut, chocolate chips

Directions:
Cream butter, icing sugar, milk and extracts well.  Mix in tin cream. Add coconut.
Roll into balls, place on cookie sheet covered with wax paper and refrigerate until firm (2 hours].
Melt chocolate chips.
Dip balls in chocolate using a fork and tap off excess chocolate. Place on cookie sheet and refrigerate until set.
These are great refrigerated or frozen.
White Chocolate Cookie Dough Martini


Ingredients:
vodka, cocoa powder

Directions:
Stir all ingredients except the cocoa powder in a shaker. DO NOT SHAKE., Add a few ice cubes and strain into a glass. Dust with cocoa powder.
Quick Oven Chicken and Dumplings


Ingredients:
boneless chicken breasts, butter, baking mix, milk, chicken broth, paprika

Directions:
Arrange chicken in a 9x12 baking dish that has been srayed with a non-stick spray.
Drizzle with the melted butter.
Sprinkle with the baking mix and pour the milk over the top.
Combine the soup and the broth and mix well.
Spoon the mixture over the chicken.  Sprinkle with paprika.
Bake at 350 for 45 minutes or until brown and bubbly.  Let stand 5 minutes before serving.
Mushroom Canapes


Ingredients:
mayonnaise, parmesan cheese, mushroom stems and pieces

Directions:
In a bowl, stir together the mayonnaise, Parmesan, mushrooms, and onion rings. Spread on lightly toasted party rye or pumpernickel.
Place the canapes on a baking sheet and broil until the topping is bubbly.
Country Ribs and Sauerkraut


Ingredients:
country-style pork ribs, sauerkraut, bacon, water, onion, brown sugar

Directions:
First brown the ribs in a frying pan.
Take the ribs out of the pan and now fry the bacon until crisp; then add chopped onion.  When onion is cooked, add the Yoshida's, brown sugar, and water. Cook until bubbly.
Put the ribs in a 5-quart Dutch oven and bake at 375°F for 2 hours, checking until nice and brown.
When ribs are done, add the sauerkraut mixture and put back in the oven for 30 minutes--this will meld the flavors together.
Ginger Carrot Parsnip Soup


Ingredients:
onion, garlic cloves, fresh ginger, cumin, cayenne pepper, carrots, parsnips, chicken broth, vegetable broth, coconut milk, lemon, salt, pepper

Directions:
Heat oil in a large saucepan over medium-high heat. Add onion and sautee until tender (about 10 minutes].
Add garlic and ginger, sautee for another minute.
Add spices and stir to coat.
Add carrots, parsnips, and broth and bring to a boil. Reduce heat and simmer until carrots and parsnips are tender (about 30 minutes].
Puree mixture in a blender or food processor.
Return to saucepan and slowly stir in coconut milk over medium heat.
Add lemon juice, salt, and pepper to taste.
Strawberry Margarita Dessert Sauce


Ingredients:
guava juice, fresh strawberries, sweetened lime juice, sugar

Directions:
In a small sauce pan, combine guava juice, strawberries, tequila, and lime juice.
Bring to a boil, cook 10 minutes.
Add strawberry jam and sugar.
Boil for 5 minutes, stirring constantly.
Serve hot or cold!
Simple Tuna Fish Tacos
Category: main-dish
By JasLak

Tuna tacos sounds funny, but these are delicious. I threw these together for dinner one night and now they're our favorite! If desired, serve with sour cream, fresh cilantro, and more hot sauce.

Ingredients:
1 tablespoon olive oil
4  Roma tomatoes, diced
4  green onions, sliced
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
3 dashes hot sauce (such as Tabasco®)
4 (6 ounce) cans solid white tuna packed in water, drained
1 pinch red pepper flakes  (Optional)
salt and ground black pepper to taste
12  corn tortillas

Directions:
Heat olive oil in a skillet over medium heat. Add tomatoes, green onions, garlic, cumin, and oregano; saute until tomatoes are very soft, about 5 minutes. Reduce heat to low. Add drained tuna; gently break into bite-sized pieces and mix in. Season with red pepper flakes, salt, and pepper. Cover and cook until tuna is warmed through, 2 to 3 minutes more. Stack 6 tortillas on a microwave-safe plate and cover with a damp paper towel. Heat in the microwave until pliable, 15 to 20 seconds. Repeat with remaining tortillas. Spoon tuna mixture over warm tortillas.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 12 tacos

Calories: 139.6
Fat: 2.5 g
Saturated fat: 0.4 g
Carbohydrates: 13.2 g
Sugars: 0.9 g
Dietary fiber: 2.1 g
Protein: 16.2 g
Cholesterol: 16.8 mg
Sodium: 61.8 mg
Almond Chocolate Pudding Cake


Ingredients:
sugar, unsifted flour, salt, low-fat milk, vanilla extract, baking powder, boiling water

Directions:
Position rack in center of oven and preheat to 350 degrees.
Coat an 8x8 baking pan with cooking spray.
In a large bowl, combine 2/3 cups of the sugar, all the flour, salt, and baking powder.
Stir well to blend.
Whisk in the oil, milk, and both extracts.
Batter will be stiff.
Scrape batter into oiled pan and smooth on top.
In a small bowl, stir together the cocoa and remaining 2/3 cup sugar.
Sprinkle this over the batter.
Pour the boiling water over the batter, do not stir!
Bake 25 to 35 minutes, or until top of cake looks crisp and crackled.
Cool on a wire rack for 5 minutes.
Serve warm.
Broccoli Soup


Ingredients:
water, thyme, salt, pepper

Directions:
Combine thawed broccoli, soup, water and thyme., Bring to boil., Add salt and pepper to taste.
Marshmallow Fondant
Category: desserts
By Kiele Briscoe

This is a very easy (and a little sticky at times) way to make a delicious fondant. It's great on cakes, cookies, or just for your little ones to play with! Leftovers will save in a tightly sealed container for a few weeks.

Ingredients:
¼ cup butter
1 (16 ounce) package miniature marshmallows
¼ cup water
1 teaspoon vanilla extract
2 pounds confectioners' sugar, divided

Directions:
Place the butter in a shallow bowl, and set aside. Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff. Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes. Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

Prep time: 29 mins
Cook time: 1 min
Total time: 8 hrs 30 mins
Yields: 2 1/4 pounds of fondant

Calories: 555.1
Fat: 4.7 g
Saturated fat: 2.9 g
Carbohydrates: 127.3 g
Sugars: 114.6 g
Cholesterol: 12.2 mg
Sodium: 89.8 mg
Eggplant Tomato Deluxe


Ingredients:
eggplant, tomatoes, fat-free parmesan cheese, olive oil, onion, fresh mushrooms

Directions:
Preheat oven to 400 degrees F (200 degrees C].
Spray a cookie sheet with non-stick oil spray.
Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant.
Can peel the eggplant also, if preferred that way.
Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
If using olive oil, brush the eggplant with olive oil then add seasonings, then parmesan and tomato.
Can also add slices of onion or fresh mushroom to make this a deluxe meal of yummy veggies.
Feel free to add additional variations of cheeses.
Bake for 10 to 15 minutes.
Veronica's Apple Pancakes
Category: breakfast-and-brunch
By VERONIQUE_3

This delicious recipe is perfect for our Sabbath morning breakfast.  One recipe is never enough for my family.  The pancakes are always moist and nutritious.  I recommend these pancakes to be eaten with hot cinnamon syrup!

Ingredients:
¼ cup butter, melted
1  egg
1 cup milk
1 cup shredded tart apple
1 ¼ cups all-purpose flour
1 ¼ teaspoons baking powder
¼ teaspoon ground cinnamon
1 tablespoon white sugar

Directions:
In a large bowl, combine butter, egg, milk and apple. In a separate bowl, sift together flour, baking powder, cinnamon and sugar. Stir flour mixture into apple mixture, just until combined. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Yields: 4 servings

Calories: 321.5
Fat: 14.4 g
Saturated fat: 8.5 g
Carbohydrates: 40.6 g
Sugars: 9.4 g
Dietary fiber: 1.9 g
Protein: 7.8 g
Cholesterol: 81.9 mg
Sodium: 237.7 mg
Lemon Basil Chicken
Category: meat-and-poultry
By Lillian's Kitchen

Fabulous lemon basil chicken dish that is always a crowd pleaser! Quick and easy, this recipe never fails. Serve plain or over rice.

Ingredients:
4  chicken breast halves, boned and skinned
2 tablespoons all-purpose flour
2 tablespoons butter
1 cup chicken stock
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh basil
1 tablespoon lemon zest

Directions:
Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour. Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes. Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 192.9
Fat: 8.4 g
Saturated fat: 4.3 g
Carbohydrates: 4.6 g
Sugars: 0.7 g
Dietary fiber: 0.3 g
Protein: 23.8 g
Cholesterol: 77.6 mg
Sodium: 381.9 mg
Gluten-Free Crepes
Category: breakfast-and-brunch
By William C McIntee (wcmcintee)

Great tasting gluten-free crepe recipe. Works well every time.

Ingredients:
1 cup rice flour
3 large eggs
½ cup almond milk
3 tablespoons white sugar
1 pinch salt
1 cup warm water
3 ½ tablespoons coconut oil, divided

Directions:
Whisk rice flour, eggs, almond milk, sugar, and salt together in a large bowl until well mixed. Combine water and 3 tablespoons coconut oil in a separate bowl until well blended. Whisk into the flour mixture. Pour batter through a sieve into a clean bowl; cover with plastic wrap and refrigerate for 1 hour. Heat remaining coconut oil in a griddle over medium heat. Ladle a portion of the batter into the pan and spread out. Cook until set, about 30 seconds per side. Repeat with the remaining batter.

Prep time: 10 mins
Cook time: 1 min
Total time: 1 hr 11 mins
Yields: 6 servings

Calories: 230
Fat: 11 g
Saturated fat: 7.7 g
Carbohydrates: 28.3 g
Sugars: 7.1 g
Dietary fiber: 0.7 g
Protein: 4.8 g
Cholesterol: 93 mg
Sodium: 75.3 mg
Lil’s Chocolate Cookies  (Wheaties)


Ingredients:
butter, sugar, self raising flour, coconut, icing sugar, milk

Directions:
Mix butter and sugar to a cream, add flour, coconut and Wheaties, this is a very thick mixture.
Press into slab tin and bake 20 mins at 200degC (400degF].
Mix icing ingredients and ice whilst hot and cut into squares.
Mediterranean Morsels


Ingredients:
cherry tomatoes, hearts of palm, whole mushrooms, garbanzo beans, extra virgin olive oil, dried basil leaves

Directions:
Combine all ingredients except breadsticks in a gallon-sized plastic storage bag.
Seal tightly and shake gently back and forth to coat completely.
Refrigerate 4 hours to allow flavors to blend.
Serve with breadsticks and wooden toothpicks.
Brunei Cakes


Ingredients:
sultanas, ground ginger, glace ginger, butter, demerara sugar, golden syrup, water, puff pastry, milk

Directions:
Pre-heat the oven to 425°F/220°C and line a baking tray with greaseproof paper.
Place the first 7 ingredients in a medium saucepan and combine over a gentle heat until melted and thoroughly mixed.
Allow to cool to room temperature.
On a lightly floured surface, roll the pastry thinly and cut into discs of about 10cm diameter.
Place a rounded desert spoon of the cool filling onto centre of each pastry disc
Dampen the edges of the pastry with a little milk and draw the edges together over the fruit and pinch well to seal.
Turn over, then press gently with a rolling pin to flatten the cakes – the fruit should just show through the top layer of pastry.
With a sharp knife, score 3 or 4 lines through the top layer of pastry. Place on a baking tray
Brush with milk and sprinkle with a little extra Demerara sugar
Bake in a hot oven for 20 minutes (425°F/220°C] or until lightly browned round the edges
Place on a wire rack and allow to cool.