Datasets:
Tasks:
Text Generation
Modalities:
Text
Formats:
parquet
Languages:
English
Size:
10K - 100K
License:
id int64 50 541k | input stringlengths 38 768 | target stringlengths 29 12.7k |
|---|---|---|
318,949 | Title: Fudge Brownies
Ingredients:
- 3/4 flour
- 1/4 baking powder
- 1/8 baking soda
- 1/8 salt
- 1/8 chocolate chips
- 1/4 vanilla
- 1 canola oil
- 1/4 banana
- 1 sugar
- 1/2 soya milk
- 1/2 ground flax seeds
- 1 | 1. Preheat oven to 350 degrees.
2. Whisk flour, cocoa, baking powder, baking soda and salt in a bowl.
3. Melt chocolate chips with oil in double boiler.
4. Remove from heat and add mashed banana and sugar.
5. Combine soya milk, ground flax seed and vanilla in measuring cup and fold into chocolate mixture.
6. Stir into flour mixture until just combined and spread into a 9 inch square baking pan.
7. Bake 20 - 25 minutes until toothpick inserted comes out clean but the middle is still soft. |
401,800 | Title: Chocolate Broiler Cake
Ingredients:
- 1 1/4 all-purpose flour
- 1 1/3 sugar
- 2 baking powder
- 1/2 salt
- 1/3 butter
- 7/8 milk
- 2 eggs
- 1 vanilla
- 2 | 1. Preheat oven to 350.
2. Sift together dry ingredients into a large mixing bowl. Add a little bit more than half of the milk and beat two minutes.
3. Add butter, remaining milk, eggs, vanilla, and melted chocolate. Beat 2 more minutes.
4. Bake in either 2 8" layers or one 9" square pan. Bake about 30-35 minutes for 8" pans or 40-45 minutes for the 9" pan. You can also double this for a 9 x 12" cake.
5. Top with Broiled Frosting. |
521,158 | Title: Watermelon Ginger Granita in Thermomix
Ingredients:
- 750 watermelon
- 60 white sugar
- 200 watermelon
- 100 white sugar
- 20 ginger | 1. Combine the ginger, 100 grams white sugar and 60 ml water in the thermomix. Heat at 100c for 5 minutes on speed 3. Remove from heat, strain the ginger and allow to stand until cool.
2. Combine the watermelon and the sugar in the thermomix and process on speed 8 for 10 seconds. Pour the ginger syrup on to the watermelon. Pour into ice cube trays and freeze.
3. When the watermelon cubes are frozen, process once more on the thermomix on speed 10 for around 20 seconds. Use the spatula to assist in the mixing of the sorbet. Top with the finely diced watermelon. Hint: If you want, use a fork to scrape on the sorbet until you get the granita like texture. |
498,105 | Title: Brianna's Tasty Muffins
Ingredients:
- 1 blueberries
- 1 egg
- 1 oats
- 2 whole wheat flour
- 1 vanilla
- 1/2 coconut
- 1/4 milk
- 1/2 cinnamon
- 1/2 applesauce
- 1 bananas
- 2 baking soda
- 1 baking powder
- 1 | 1. Preheat oven 350 and spray muffin pan with cooking spray or line with baking cups.
2. Mash the bananas.
3. Beat together mashed banana and egg until creamy in a large bowl.
4. Add milk, oil, vanilla, and applesauce. Beat well.
5. Measure in flour, baking soda and powder.
6. Then add oats, coconut and and gently mix in blueberries.
7. Fill the muffin tray then put them in until golden brown. |
78,090 | Title: Better Than Sex Cake
Ingredients:
- 1 eggs
- 4 water
- 1/2 chocolate chips
- 1/2 German chocolate
- 1 pecans
- 1 vanilla instant pudding mix
- 1 margarine
- 1 cream cheese
- 1/4 confectioners' sugar
- 1 flaked coconut
- 1 | 1. Preheat oven to 325.
2. Mix all cake ingredients well.
3. Bake in 13 X 9 pan for 45 minutes.
4. Cool.
5. For icing: Mix icing ingredients& spread on cake when cooled. |
540,840 | Title: Windfall Apple Cake
Ingredients:
- 6 sugar
- 2 1/4 walnuts
- 1/4 ground cinnamon
- 5 orange zest
- 1 all-purpose flour
- 3 baking powder
- 1 salt
- 1 eggs
- 1 vanilla
- 4
- 1/4
- 1 | 1. Heat oven to 375*. Lightly grease a 10 inch tube pan; set aside.
2. In a medium bowl combine apples, 1/4 cup of the sugar, walnuts, currants, cinnamon and orange zest.
3. In a large bowl sift together flour, remaining 2 cups sugar, baking powder and salt. Make a well in the center of the flour mixture and pour in oil, eggs, orange juice and vanilla. Beat well, until light and fluffy. Spoon slightly more than a third of the batter into the prepared pan. Spoon half of the apple mixture on top of batter, top with half of remaining batter, then remaining apple mixture, and finish with remaining batter.
4. Bake for 1 1/4 hours or until a cake tester comes out clean. (Cover cake loosely with aluminum foil if top begins to brown too quickly.) Cool slightly before removing from pan. Serve with vanilla or honey ice cream. |
265,013 | Title: Apricot-Pistachio Pinwheels
Ingredients:
- 1/3 unsalted shelled pistachio
- 3 granulated sugar
- 1 water
- 3/4 puff pastry sheets
- 1/2 unsalted shelled pistachios
- 1
- 40 | 1. PISTACHIO SUGAR.
2. Pulse pistachios and sugar in food processor until finely ground, and set aside.
3. APRICOT FILLING.
4. Combine all filling ingredients in a small saucepan and bring to boil reduing the heat to medium-low and simmer for 18-20 minutes stirring occasionally.
5. When apricots are tender, transfer to food processor and puree then set aside.
6. MAKING THE COOKIES.
7. Heat oven to 400ºF.
8. Line 2 bakiing sheets with your fav lining; silocone, foil, etc.
9. Roll one sheet of pastry dough into 15 1/2 X 12 1/2 inches rectangle and trimming it with pizza cutter or fluted pastry wheel to 15 X 12 inches.
10. Cut pastry crosswise into 4 - 3 inch strips and cut each strip into 5 - 3 inch squares. (you will have 20 3" squares from each sheet).
11. TO FORM PINWHEELS.
12. On each square make a 1 1/2" diagonal slit from each corner toward the center but not through it.
13. Transfer squares to baking sheet.
14. Place a level 1/2 tsp of filling in center of each square.
15. Fold every other point of pastry square up and over center filling, overlapping in middle of filling.
16. Gently press points into filling to secure.
17. Lightly brush with egg white, placing a whole pistachio in the center of each.
18. Sprinkle each pinwheel with 1/2 tsp pistachio sugar and a light sprinkling of the coarse decorating sugar in your choice of color.
19. Bake 10 to 12 minutes until golden brown and puffed.
20. Transfer to wirerack to cool.
21. Repeat until all pinwheeels are done.
22. NOTE:
23. These are best eaten the same day as making but can be stored between waxed paper in an airtight container at room temp for about 3 days.
24. NOTE:
25. I found a brand of pistachios called "everybody's NUTS" that are roasted and unsalted. There is a bonus to their pistachios in that if you find one unopened nut and send it to them (with verification, of course) they send you another bag of pistachios!
26. SUGGESTION.
27. Any pistachio sugar and filling left over can be combined and used as a spread for toast, etc. |
334,842 | Title: Too Simple Baked Eggnog Rice Pudding
Ingredients:
- 2 cooked white rice
- 1 raisins
- craisins
- nutmeg | 1. Cook rice as directed. Spray the baking dish and add the rice and the raisins and or craisins. Sprinkle with the cinnamon and nutmeg to taste.
2. Pour the egg nog over the mixture until you can just see the liquid rising to the top.
3. Bake at 325 for approximately one and a half hours or until set and still creamy through the middle. Serve warm or cold.
4. Freezes well. |
40,195 | Title: Quick and Easy Peanut Butter Pie
Ingredients:
- 1/3 peanut butter
- 1 confectioners' sugar
- 4 cream cheese
- 8 Cool Whip
- 1 graham cracker crust
- peanuts | 1. Mix all ingredients, except chopped peanuts, until well blended.
2. Pour into Graham Cracker Crust and sprinkle with peanuts.
3. Chill 2 hours before serving. |
462,079 | Title: Easy Pumpkin Chocolate Chip Muffins
Ingredients:
- 2 water
- 2 2/3 eggs
- 2/3 pumpkin
- 6
- 1 | 1. Preheat oven to 350.
2. Combine cake mixes, water vegetable oil, eggs and pumpkin in large bowl.
3. Add the chocolate chips.
4. Spoon mixture into lined muffin tins.
5. Bake for 22-25 minutes or until toothpick inserted comes out clean.
6. Enjoy! |
420,683 | Title: Apple Almond Bread Pudding
Ingredients:
- 1 sugar
- 3 cinnamon
- 1/2 almond paste
- 1 raisins
- 1/2 apples
- 2 eggs
- 8 half-and-half cream
- 3 butter
- 1/4 | 1. Grease a 9 x 13 inch baking dish with butter or cooking spray. Evenly spread bottom with 1/2 bread cubes (4 cups).
2. Mix sugar and cinnamon in a medium bowl. Add Almond Paste and raisins. Mix with fingers until the texture of crumbs. Add apples and toss to combine. Evenly sprinkle filling across bread. Top with remaining 4 cups bread cubes and press down firmly.
3. Beat eggs, Half & Half and butter until well mixed. Pour slowly across bread. Cover with plastic wrap and press down so all cubes are covered with liquid. Refrigerate a minimum of two hours or overnight.
4. Preheat oven to 425°F Bake for 30-35 minutes or until puffed, golden and firm to the touch. Rest for 15 minutes before cutting, and sprinkle with powdered sugar or serve with maple syrup. |
334,325 | Title: Broiled Cinnamon Peaches
Ingredients:
- 2 light margarine
- 2 brown sugar substitute
- 2 cinnamon
- 1 | 1. Drain the peaches.
2. Place the peaches cut side up in a broiler pan. Dot the center of each peach with the light margarine. Sprinkle lightly with brown sugar substitute. Sprinkle with cinnamon.
3. Broil approximately 5 to 10 minutes until brown. |
121,466 | Title: Strawberry Dip
Ingredients:
- 1 fresh lemon juice
- 1 powdered sugar
- 1 gingerroot
- 2 cream cheese
- 2 1/2
- 1 | 1. Whip cream until fluffy and gradually beat in pineapple and lemon juice; Stir in sugar and ginger.
2. Refrigerate to blend flavors for two hours. Beat cream to fluff and fold in cream cream cheese. |
237,277 | Title: Blueberry Cake
Ingredients:
- 1/2 unsalted butter
- 1 1/2 granulated sugar
- 3 eggs
- 1 sour cream
- 3 baking powder
- 1/2 baking soda
- 3 all-purpose flour
- 1 1/2 vanilla
- 15 brown sugar
- 1/2 unsalted butter
- 2 all-purpose flour
- 2 cinnamon
- 1 | 1. Cake:.
2. Preheat oven to 350°F
3. Grease a 13x9x2 cake pan.
4. Cream together the butter and sugar.
5. Add the eggs; beat 2 minutes.
6. Add the remaining ingredients except blueberries and beat until well combined.
7. Place 1/2 of the batter into the prepared pan.
8. Spread blueberries on top.
9. Add remaining batter on top of blueberries.
10. Top with crumbs.
11. Bake for 40-50 minutes.
12. Remove from oven and place on rack to cool. Serve warm or room temperature.
13. Crumb Topping:.
14. Combine all ingredients. Mix with hands to form crumbs. Sprinkle on top of cake batter. |
440,196 | Title: Elephant Ears
Ingredients:
- 1 puff pastry
- 1 egg
- 1/4 sugar
- 2 | 1. Preheat oven to 375.
2. Grease cookie sheets. Sprinkle lightly with water. Roll one sheet of pastry to 12x10 inch rectangle.
3. Brush with egg; sprinkle with 1 tablespoon sugar. Tightly roll up 10 inch sides, meeting in the center (like a C) Brush center with egg and seal rills tightly together.
4. Turn over. Cut into 3/8 inch thick slices. Place slices on prepared cookie sheets.
5. Sprinkle with 1 tablespoon sugar. Repeat with remaining pastry, egg and sugar.
6. Bake 16-18 minutes until golden brown.
7. Melt chocolate in saucepan over low heat, stirring constantly.
8. Remove from heat. Spread bottoms of cookies with chocolate. Let stand until chocolate is set. |
402,448 | Title: Cut out Cookies
Ingredients:
- 1 shortening
- 2 eggs
- 1 1/2 vanilla extract
- 2 flour
- 2 1/2 salt
- 3/4 baking powder
- 5 1/2 | 1. Mix shortening and sugar thoroughly with mixer.
2. Add eggs and both extracts, mix.
3. Add all dry ingredients, mix.
4. Refrigerate for 2+ hours (until dough is slightly firm and rollable).
5. Once Refrigerated, roll out dough to 1/4'' thick and cut with cookie cutters.
6. Bake on parchment lined cookie sheets @ 400 for 6-8 minutes (or until edges are slightly browned). |
379,279 | Title: Spiked Fudge Cake
Ingredients:
- 1 1/4 cake flour
- 1 baking soda
- 10 1/2 bittersweet chocolate
- 3/4 unsalted butter
- 1 1/4 granulated sugar
- 4 eggs
- 1/3 vanilla extract
- 1 confectioners' sugar
- ice cream | 1. Preheat the oven to 350°F
2. Line a baking sheet with parchment paper and set an 8 by 2 1/2-inch ring on it.
3. Wrap an 8-inch cardboard cake round with foil and set aside.
4. In a small bowl, sift together the flour and the baking soda & set aside.
5. In a double boiler or a metal bowl placed over simmering water, melt the chocolate; keep warm.
6. Meanwhile, with the paddle of an electric mixer, cream the butter until light.
7. Gradually add 1 cup sugar and continue to cream the butter until the mixture is light and fluffy. (It is very important to beat the mixture long enough so it really is fluffy.)
8. One at a time, beat in the egg yolks; then, beat in the whiskey and the vanilla.
9. Stop the machine and scrape in the melted chocolate.
10. Continue to mix until well combined.
11. Remove the bowl from the machine and use a rubber spatula to fold in half the flour mixture.
12. Fold in the remaining flour.
13. With a clean whisk and bowl, whip the egg whites until soft peaks form.
14. Gradually add the remaining 1/4 cup sugar and continue to beat until the egg whites are shiny and firm, but not stiff.
15. Stir 1/4 of the whites into the batter to lighten it, then fold in the remaining whites.
16. Pour the batter into the prepared cake ring and bake in the preheated oven for 1 hour.
17. Remove from the oven and immediately place the foil-covered cardboard round on top of the ring and, holding the round and the baking sheet together with heatproof pads or oven gloves, invert them.
18. Lift off the baking sheet at once; run a sharp knife around the sides of the cake, loosening the cake from the ring, but do not remove the ring from the cake.
19. Let the cake cool completely on a rack.
20. Then, carefully lift off the ring.
21. Dust the cake with sifted powdered sugar, cut into thin wedges, and serve with rum-raisin ice cream or mocha whipped cream.
22. E N J O Y! |
335,516 | Title: Rocky Crunch Cakes
Ingredients:
- 110 butter
- 1/2 sugar
- 1 1/4 self raising flour
- 1/2 sultanas
- 1 1/2 currants
- 1/4 milk | 1. Preheat oven to 180°C.
2. Cream butter and sugar.
3. Add remaining ingredients.
4. Mix well until mixture resembles a stiff dough.
5. Place heaped teaspoons ( or 1 tablespoon if you want large cookies) of mixture on baking paper lined tray, forming rocky shapes.
6. Bake approxamtely 15 minutes.
7. Allow to cool before slightly removing from the tray. |
526,736 | Title: Gorilla Bread
Ingredients:
- 1/2 sugar
- 3 cinnamon
- 1/2 butter
- 1 light brown sugar
- 1 cream cheese
- 2 pecans
- 1 1/2 | 1. Spray Bundt Pan.
2. Mix Cinnamon and Sugar.
3. Melt Butter and Brown Sugar.
4. Cut cream cheese into 20 equal cubes.
5. Press biscuits out, put a cube of cream cheese in the center w/ a sprinkle of cinnamon and sugar and seal it shut.
6. Sprinkle nuts in bottom of bundt pan, place half of the biscuits in pan, sprinkle w/ cinnamon and sugar and pour some butter mixture on top.
7. Then layer more biscuits, more cinnamon sugar and more butter mixture until done.
8. Bake @ 350 for 30 minutes. |
39,518 | Title: Hawaiian Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 pudding
- 1 1/3 crushed pineapple
- 1 coconut
- 1
- 3 | 1. Prepare cake mix according to pkg directions.
2. Bake and cool.
3. prepare pudding and evenly spread on top of cooled cake.
4. mix slightly drained pineapple with coconut, spread that over the pudding.
5. mix whipped cream, and spread over everything on cake.
6. Top with nuts if desired.
7. Enjoy! |
360,845 | Title: Amazing Mousse
Ingredients:
- 4 3/4 milk
- 4 miniature marshmallows
- 3 bittersweet chocolate
- 3/4 heavy cream
- 1 vanilla extract | 1. Melt marshmallows & chocolate: Combine marshmallows,milk & chocolate in medium saucepan over low heat, whisking constantly, until marshmallows and chocolate are melted. Pour into medium bowl - set bowl over larger bowl of ice water. Let stand, whisking often, until mixture is cool and thickened, 15 to 20 minutes.
2. Using electric mixer, beat vanilla & cream in bowl until cream just holds stiff peaks.
3. Fold chocolate mixture into whipped cream, leaving a few streaks. Spoon into dessert cups or goblets and refrigerate for at least 6 hours or up to 2 days. |
492,418 | Title: Gluten Free Old Fashioned Christmas Pudding
Ingredients:
- 1 suet
- 1 raisins
- 1 3/4 baking soda
- 1 sugar
- 1/2 salt
- 1 egg
- 1/2 sugar
- 1 cornstarch
- 1 nutmeg
- 3 butter
- 1/2 white distilled vinegar
- 2 water
- 2 | 1. If making sour milk, mix your vinegar and milk together before you start and let sit for 5 minutes.
2. Place ground suet and raisins in a large bowl. Mix with dry ingredients.
3. Add wet ingredients. Dough will be stiff.
4. Place in buttered pan. Cover tightly with wax paper or a cover. Place in a steamer for 2 hours or in a pressure cooker for 30 minutes with steam flowing in cooker with 5 pounds of pressure.
5. Serve with Sweet and Sour Sauce. Recipe follows as follows:
6. Mix sugar, cornstarch, nutmeg, and butter in a medium sauce pan.
7. Add liquid ingredients.
8. Over medium heat, bring to a boil and cook until sauce thickens.
9. Serve over warm Christmas pudding. |
6,838 | Title: Banana Split Sundaes
Ingredients:
- 1 light corn syrup
- 2 sweetened condensed milk
- 2 vanilla
- 1/8 vanilla ice cream
- 1/2 strawberry ice cream
- 1/2 chocolate ice cream
- 1/2 unsalted butter
- 1 peanuts
- 2 banana
- 1 | 1. Place chocolate in a 2 cup measure.
2. Microwave, uncovered, on 100% power for 1 1/2 to 2 minutes or until melted, stirring once.
3. Stir in corn syrup and sweetened condensed milk.
4. Microwave, uncovered, on 100% power for 30 to 45 seconds or until heated through. Stir in vanilla.
5. Slice banana in half lengthwise, then cut each slice in half.
6. Top with the three flavors of ice cream.
7. Pour warm topping over ice cream and sprinkle with peanuts. |
23,214 | Title: Butter Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 egg
- 1 flour
- 2 1/3 | 1. Cream butter; gradually add sugar and beat until light and fluffy.
2. Beat in egg and almond ext.
3. Gradually blend in flour.
4. Roll out on floured surface; cut with cookie cutters.
5. Place on ungreased cookie sheets.
6. Bake at 350* for 8 minutes.
7. Remove at once to wire rack. |
65,364 | Title: Leslie's Yummy Frosting
Ingredients:
- 1 sour cream
- 1 powdered sugar
- 1 heavy whipping cream | 1. Mix together sour cream and powdered sugar.
2. Set aside.
3. Beat whipping cream to firm peaks.
4. Combine sour cream mixture with whipped cream (fold together). |
57,592 | Title: Chocolate Berry Shortcake
Ingredients:
- 2 baking mix
- 2 ground nutmeg
- 1/4 vanilla yogurt
- 3/4 honey
- 3 strawberries
- 2 sugar
- 2
- 1
- 1 1/2 | 1. Preheat oven to 425 degrees.
2. Combine baking mix, cocoa and nutmeg in a medium bowl; mix well.
3. Add yogurt, honey, and oil, stirring until a soft dough forms.
4. Drop dough by large spoonfuls onto an ungreased baking sheet, 1 inch apart, forming 6 shortcakes.
5. Bake shortcakes until a toothpick inserted in the centers comes out clean, about 15 minutes.
6. Place baking sheet on a wire rack and cool for 20 minutes.
7. Combine strawberries and sugar in a small bowl.
8. Slice each cooled shortcake in half horizontally; place bottom halves on individual plates.
9. Divide whipped cream and strawberries among shortcake bottoms.
10. Top with remaining shortcake halves.
11. Serve immediately. |
213,143 | Title: Fran's Very Easy Cherry Crisp
Ingredients:
- 1 butter
- 6 cherry pie filling
- 3/4
- 1 | 1. Mix with pasty cutter the cake mix and butter, until crumbly. Add chopped nuts. Save out 1/3 cup.
2. Press the mix into a greased 9 x 13 pan. Pour the pie filling over this crust and then sprinkle the 1/3 cup of nuts over the top of the cherries.
3. Bake at 350* for 25 min Serve warm with whip cream or ice cream. |
517,343 | Title: Chocolate Peanut Squares
Ingredients:
- 2 confectioners' sugar
- 3/4 creamy peanut butter
- 2/3 graham cracker crumbs
- 1/2 butter
- 2/3 creamy peanut butter
- 4 1/2 butter
- 1/2 | 1. Line a 9 inch square pan with foil and butter the foil. (I skipped the foil step and found as long as my pan was greased I didn't need to line it with foil. I get nervous I will end up with foil stuck in the dessert.).
2. In a large bowl, combine confectioners' sugar, peanut butter, graham cracker crumbs, and butter. Spread into prepared pan.
3. Combine topping ingredients in a microwave-safe bowl and heat until melted.
4. Spread over peanut butter layer.
5. Refrigerate until cool.
6. Using foil, lift out of pan. Cut into 1 inch squares and store in an airtight container. (I simply cut mine into squares right in the pan and put them on a serving dish. I could have also left them in the pan. |
97,160 | Title: Chocolate Pudding Cake
Ingredients:
- 1 flour
- 2/3 sugar
- 2 baking powder
- 2 salt
- 1/4 water
- 1/2 unsweetened applesauce
- 2 vanilla extract
- 1 brown sugar
- 2/3 hot water
- 1/4
- 1 3/4 | 1. Mix first 5 ingredients.
2. Add next three.
3. Mix just until moistened.
4. Put into an 8" square pan, which has been sprayed with Pam.
5. Mix cocoa and brown sugar.
6. Sprinkle evenly over batter in pan.
7. Pour hot water evenly over all.
8. Bake at 350°F for 40-45 minutes. |
243 | Title: Amber and Zach's Kisses
Ingredients:
- 3 granulated sugar
- 1 1/4 baking powder
- 1 salt
- 1 | 1. Beat egg whites until they are very stiff.
2. Add the sugar slowly while beating the stiff egg whites.
3. Drop by teaspoonfuls onto waxed paper lined cookie sheet.
4. Bake at 275 degrees Fahrenheit for 50 minutes.
5. Adds a wonderful decoration to anything edible or eat them by themselves.
6. For a colorful variation, separate into small bowls and add small drops of food coloring to a more colorful decoration.
7. Experiment with them.
8. Use your imagination to make all kinds of food art; flowers, smiley faces, animals, etc. |
381,978 | Title: Tofu Chocolate Mousse
Ingredients:
- 12 soft silken tofu
- 2 vanilla extract
- 1/8
- 1
- 1/2 | 1. Place the tofu, vanilla extract, and almond extract in a food processor and blend until smooth. Add the chocolate and blend for 1 minute. Scrape the sides with a rubber spatula and blend for 1 minute longer or until incorporated. Pour into a large bowl.
2. Fold in the yogurt just until blended. Refrigerate until ready to serve. (Says to make a few hours before the guests arrive, so I’d bank on at least two hours).
3. Turn this humble dessert into a restaurant-worthy confection with a garnish of pretty chocolate curls. Making them is as easy as drawing a vegetable peeler along the edge of a bar of chocolate. Use the short wide edge to make small tubular curls; use the longer, narrower edge for thinner, longer shavings. |
270,959 | Title: Puffy Sugar Cookies
Ingredients:
- 1 butter
- 2 sugar
- 2 eggs
- 2 vanilla
- 1 milk
- 4 baking powder
- 6 flour
- 1 salt | 1. Cream the butter and the sugar.
2. Add eggs and vanilla. Alternate milk and the flour mixture to the batter.
3. Refrigerate before rolling out dough.
4. Bake at 350 degrees for 10-12 minutes.
5. When cool, ice with your favorite icing and decorations. |
140,476 | Title: Rhubarb Matrimonial Square
Ingredients:
- 3 rhubarb
- 3/4 sugar
- 2 cornstarch
- 1 1/2 flour
- 1/4 baking soda
- 1 brown sugar
- 1 3/4 rolled oats
- 3/4 butter | 1. In a saucepan, cook rhubarb with 1/2 cup of the sugar until it is tender.
2. Combine 1/4 cup of sugar with cornstarch and add to the rhubarb mixture.
3. Continue cooking 4-5 minutes.
4. Cool.
5. Sift flour and baking soda, brown sugar and rolled oats.
6. Cut in butter.
7. Pat half of this mixture into a 9 x 13 pan (greased).
8. Spoon cooled rhubarb mixture over.
9. base.
10. Top with other half of crumbed mixture.
11. Bake 375F 35-45 minutes.
12. Cut in squares once cooled. |
504,327 | Title: CheK Chien (Fried Banana Nuggets)
Ingredients:
- 1 banana
- 1 sugar
- 1/4 vanilla
- 6 powdered sugar
- 1 | 1. In a small bowl, mix banana pieces with sugar and vanilla.
2. Wrap each banana piece in half a spring roll wrapper. Dip fingertip into water and seal ends. Set aside.
3. Heat oil in a small saucepan. When hot drop wrapped banana pieces in and deep fry until golden brown. Remove from oil with slotted spoon and drain on a paper towel.
4. Sprinkle with powdered sugar.
5. Place a scoop of vanilla ice cream in the center of dessert plate. Surround it with 6 fried banana pieces.
6. Serve immediately. |
302,790 | Title: Coca Cola Cake
Ingredients:
- 1 butter
- 1/2 marshmallows
- 1/2 flour
- 1/4 sugar
- 1 1/2 baking soda
- 2 buttermilk
- 2 eggs
- 1 vanilla
- 1/2 butter
- 2 confectioners' sugar
- 1 vanilla
- 1/4
- 6
- 1/2
- 16
- 1 | 1. Using a saucepan, combine the Coca Cola, butter, oil and cocoa; bring to a boil. Remove from heat and add the marshmallows; let melt.
2. Combine the flour, sugar and soda in a bowl. Combine the buttermilk, beaten eggs and vanilla in another bowl. In a large mixing bowl, combine the dry mixture with the liquid mixture; stir in the warm cocoa mixture. Bake in a 9 x 13 inch pan at 325 degrees for 45 minutes.
3. Icing: Using a saucepan, combine the 1/4 Celsius cocoa, 6 tablespoons Coca Cola and 1/2 Celsius butter. Bring to a boil. Remove from heat and add 1 box confectioner's sugar, 1 cup chopped nuts and 1 teaspoon vanilla. Pour over cake while it is still warm in baking pan. Cool and cut into squares. |
480,916 | Title: Red Velvet Cupcake W/Whipped Cream Cheese Frosting for Diabetics
Ingredients:
- 8 light cream cheese
- 4 fat-free cream cheese
- 1/4 artificial sweetener
- 1 egg
- 1 sugar
- 1/3 vanilla extract
- 1/4 artificial sweetener
- 3/4 cake flour
- 3/4 cocoa powder
- 2 baking powder
- 1 1/2 baking soda
- 2 buttermilk
- 1
- 3/4 | 1. Frosting:
2. Place the cream cheeses in a small bowl and beat with an electric mixer until smooth.
3. Add the sweetener and beat for 1 minute longer. On slow speed, beat in the whipped topping, beating briefly until just mixed.
4. Cupcakes:
5. Preheat oven to 350°F Coat a nonstick 12 muffin tin with nonstick baking spray or line with cupcake liners.
6. In a medium-sized mixing bowl whisk egg until at least double in volume, mix in oil, sugar, vanilla extract, sweetener, and red food color.
7. Sift together the flour, cocoa powder, baking powder and baking soda, and stir 1/3 into the wet mixture. Add 1/3 of the milk and alternate wet and dry ingredients until batter is smooth.
8. Scoop evenly into muffin tin, bake 15 minutes, until center springs back when touched or a toothpick comes out clean. Cool completely.
9. Top each cupcake with 2 tablespoons of frosting.
10. *A light dusting of powdered sugar instead of frosting eliminates 40 calories, 2 grams of fat, and 2 grams of carbohydrates. |
149,392 | Title: Orange Thumbprint Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1/2 powdered sugar
- 1 1/2 all-purpose flour
- 1 1/2 cornstarch
- 1/4 orange marmalade | 1. cream butter and shortening.
2. slowly add powdered sugar while creaming (occasoinally scrape down bowl with spatula).
3. add flavoring.
4. stir in flour & cornstarch (dogh will be very thick).
5. refridgerate over night.
6. preheat oven to 350 degrees.
7. take pieces of dough and roll them into balls about 1/2-3/4" in size. place 2 inches apart on ungreased cookie sheet.
8. make a small indentation in cookies with back of wooden spoon (prettier looking than using your thumbs).
9. fill depressions with orangel marmalade.
10. bake on middle rack for 10-15 minutes or until beginning to look slightly golden on bottoms.
11. remove from cookie sheet to cool on racks. |
508,417 | Title: Buttermilk Vanilla Jelly Donuts
Ingredients:
- 8 buttermilk
- 1 dry buttermilk
- 1/4 baking powder
- 1 baking soda
- 1 cake flour
- 2 pure vanilla extract
- 1 eggs
- 3 powdered sugar
- 1
- 3 | 1. In a mixing bowl, beat the eggs with a fork, then add the fresh Buttermilk and Vanilla. Add the rest of the ingredients except for the Powdered Sugar and Raspberries. Mix with a wire whisk, or an electric mixer on a low setting, till well-incorporated. Cover with Plastic Wrap and let the batter sit in the Refrigerator for at least 30 minutes.
2. Heat the Corn Oil in an electric skillet. Using a ladle, ladle the batter into the electic skillet with the hot oil, which should be set to medium. The donuts fry about 7 minutes on each side--turn with a spatula--till golden brown. Drain on paper towels. Once the donuts are completely cooled, use a fill a Pastry Injector loaded with Black Raspberry spread and gently inject each donut with filling, then roll in powdered sugar. |
317,657 | Title: Creamy Filipino Kababayan
Ingredients:
- 1 1/2 salt
- 1 1/2 granulated sugar
- 4 cream of tartar
- 3/4 butter
- 2 bread flour
- 2 cake flour
- 1 baking powder
- 1 vanilla extract
- 1 warm water
- 10 -20 sweetened condensed milk
- 28
- 1/2 | 1. Combine salt, sugar, cream of tartar and soft butter in the bowl of an electric mixer. Blend for 4 minutes at lowest speed.
2. Stir together in a separate bpowl the bread flour, cake flour, and baking powder. Stir together vanilla, water, yellow color and condensed milk in another small bowl.
3. Add wet and dry ingredients along with oil alternately to mixer until it forms a smooth batter.
4. Fill each well-greased muffin cup with 1/2 cup batter. Bake for 22 minutes at 375 degrees F.
5. Allow to cool for 5 minutes then turn out onto wire racks to finish cooling. |
510,286 | Title: Dark Chocolate Crumb Bars
Ingredients:
- 3/4 butter
- 1 3/4 all-purpose flour
- 1/3 granulated sugar
- 1/4 salt
- 1 2/3 vanilla extract
- 1 walnuts
- 1 | 1. PREHEAT oven to 350* F. Grease 13 x 9-inch baking pan.
2. BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture.
3. BAKE for 10 to 12 minutes or until edges are golden brown.
4. COMBINE 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Stir in vanilla extract. Spread over hot crust.
5. STIR nuts and remaining 2/3 cup morsels into reserved crumb mixture; sprinkle over chocolate filling. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into bars. |
33,264 | Title: Strawberries and Cream
Ingredients:
- 1 fresh strawberries
- 1 sour cream
- 1 vanilla extract
- 3 sugar | 1. Mix the sour cream, vanilla and sugar together.
2. Cut the strawberries into halves and place in serving dishes.
3. Pour the cream mixture over the strawberries.
4. Top with whipped cream if desired and serve. |
443,720 | Title: "perfect Chocolate Cake" Mccall's Cooking School
Ingredients:
- 1 boiling water
- 2 all-purpose flour
- 2 3/4 baking soda
- 2 salt
- 1/2 baking powder
- 1/2 butter
- 1 sugar
- 2 1/2 eggs
- 4 vanilla
- 1 1/2 butter
- 6 confectioners' sugar
- 1/2 heavy cream
- 1 confectioners' sugar
- 2 1/2 vanilla extract
- 1
- 1/4
- 1 | 1. In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth.
2. Cool completely.
3. Sift flour with soda, salt and baking powder.
4. Preheat oven to 350°F.
5. Grease well and lightly flour three 9 by 1 1/2 inch layer-cake pans.
6. In large bowl of electric mixer, at high speed, beat butter, sugar, eggs, and vanilla, scraping bowl occasionally until light-about 5 minutes.
7. At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat.
8. Divide evenly into pans;smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip.
9. Cool in pans 10 minutes.
10. Carefully loosen sides with spatula; 4. Remove from pans; cool on racks.
11. Frosting: In medium saucepan, combine chocolate pieces,cream, butter;stir over medium heat until smooth.
12. Remove from heat.
13. With whisk, blend in 2 1/2 cups confectioners' sugar.
14. In bowl set over ice(I use ice cubes) beat until it holds shape.
15. Filling: whip cream with sugar and vanilla;refrigerate.
16. To assemble cake: On plate place a layer, top side down;spread with half of cream.
17. Place second layer, top side down;spread with rest of cream.
18. Place third layer, top side up. To frost: With spatula, frost sides first,covering whipped cream;use rest of frosting on top, swirling decoratively.
19. Refrigerate at least 1 hour before serving.
20. To cut, use a thin-edged sharp knife;slice with a sawing motion.
21. And forget the swirls.
22. I think it looks gourmet just to spread the frosting.
23. It dries really dark and looks cool.
24. Somethimes I just drag a sharp knife across the top in lines and sometimes I leave it as it is. From McCall's Cooking School. |
380,764 | Title: Lemony Biscotti
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 baking powder
- 1 salt
- 1/2 sugar
- 1 butter
- 1/2 eggs
- 2 lemon juice
- 1/4 lemon zest
- 1 vanilla
- 1 egg
- 1/2 white chocolate chips
- 1
- 2 | 1. Preheat oven 350 degrees.
2. Spray baking sheet with cooking spray.
3. Mix together flour, almonds, baking powder, and salt; set aside.
4. Beat together sugar and butter until light and fluffy.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in lemon juice, zest, vanilla and almond extracts.
7. Mix in dry ingredients until incorporated.
8. Turn out dough on heavily floured surface. Divide in half and shape into 11" logs. Carefully place on baking sheet and flatten to 1 3/4 inch wide. Brush with beaten egg.
9. Bake until golden, about 30 minutes. Cut crosswise in about 1/3" slices. Place cut side down and bake additional 20 minutes, turning once half way through. Cool completely.
10. Place white chocolate in medium bowl and gently melt in microwave oven. Stir until melted and smooth. When cookies are completely cooled, dip one end into the melted chocolate and place on waxed or parchment paper to dry. |
288,369 | Title: Maple Berry Pudding Cake
Ingredients:
- 1 1/2 whole wheat flour
- 2 baking powder
- 1/4 salt
- 1/2 light brown sugar
- 1/2 1% low-fat milk
- 1/4 dark amber maple syrup
- 1 egg
- 1 vanilla extract
- 1/2 - 1 unsalted butter
- 4 frozen mixed berries
- 1 light brown sugar
- 1 cornstarch
- 3 cinnamon
- 1/2 hot water
- 1 3/4 | 1. Preheat oven to 350°F.
2. First Layer:
3. Whisk together the flour, baking powder, salt and brown sugar in a large bowl.
4. MIx together milk, syrup, egg, vanilla, maple flavor and melted butter in a medium bowl.
5. Pour liquid mixture into dry ingredients, stirring until evenly moistened.
6. Stir in berries and spread batter into an 8x8 or 9x9 baking dish.
7. Second Layer:
8. Combine brown sugar, cornstarch and cinnamon in a bowl until thoroughly mixed. Sprinkle over the top of first layer.
9. Place pan on middle rack in heated oven and slowly pour hot water over the batter.
10. Bake for 45 minutes.
11. *During baking the cake layer will rise to the top and a thin pudding layer will settle on the bottom.
12. Remove from oven and serve warm from the pan with Cool Whip Lite, whipped cream or vanilla ice cream if desired. |
424,089 | Title: Chocolate-Almond Cake Roll
Ingredients:
- 4 eggs
- 4 baking powder
- 3/4 all-purpose flour
- 1 salt
- 1/8 vanilla
- 1 sugar
- 1/2 cream cheese
- 1 | 1. Preheat oven to 375°F Spray a 151/2 x 101/2-inch jelly roll pan with non-stick baking spray; line with parchment paper or waxed paper and spray paper also.
2. Beat eggs, preferably with a whisk, with baking powder and salt until thick and light-colored; add the vanilla and mix.
3. Stir together sugar, cocoa and flour. Gradually add the whisked egg mixture. Do not overmix.
4. Turn into prepared jelly roll pan and spread evenly. Bake 10 minutes. Remove from oven. Immediately turn from pan onto a towel that has been dusted with confectioners sugar. Quickly remove the paper. Roll, jelly-roll fashion,, with the towel inside and enwrapping cake. Chill.
5. Cream the cheese with the almond filling. Unroll the cake, spread with almond cheese and re-roll, jelly-roll style. Chill until cold. |
527,661 | Title: Pineapple Tart
Ingredients:
- 4 crushed pineapple
- 1 1/2 sugar
- 1/2 margarine
- 6 baking powder
- 6 flour
- 1 egg
- 1 sugar
- 1 1/2 | 1. Boil pineapple & sugar together for 15 minute & set aside.
2. Pour flour into a mixing bowl; mix in salt, baking powder & 1 Celsius sugar. Make a hole in the middle: add egg, margarine, cream & mix well. Gather dough together with fingers and press into a ball.
3. Turn on lightly floured board & knead. Divide dough in half, roll out portion & line a well-greased pie pan (standard size).
4. Fill with pineapple filling.
5. Roll out remainder of dough & cut into 1/2 inch strips. Moisten edge of bottom dough. Lay half of pastry strips across to form a criss-cross pattern.
6. Bake at 350 degrees F. for 1 1/2 hours or until golden brown. |
66,579 | Title: Blueberry-Peach Parfaits
Ingredients:
- 2 eggs
- 2 limes, juice of
- 1/3 sugar
- 2 cornstarch
- 1/2 water
- 1 butter
- 4 fresh blueberries
- 1
- 1/2 | 1. Put the eggs, the lime juice, the sugar, the corn starch and the butter in the top of a double boiler.
2. Cook over medium heat, stirring constantly, until thickened.
3. Set aside to cool slightly.
4. Blanch, peel and slice the peaches.
5. Wash and drain the blueberries.
6. Arrange the peach slices, blueberries, and lime curd alternately by spoonfuls in parfait glasses or individual glass serving bowls.
7. Chill.
8. Serve with a dollop of whipped cream. |
87,205 | Title: Darn Good Chocolate Cake ( Cake Mix Cake)
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 1 water
- 1/2 eggs
- 1/2 " Perfect" Chocolate Frosting
- 4 | 1. Preheat oven to 350°F.
2. Grease 2 9-inch round cake pans.
3. Dust with flour and tap out the excess; set pans aside.
4. Place the cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
5. Blend with an electric mixer on low speed for 1 minute.
6. Stop and scrape down the sides of the bowl.
7. On medium low speed, continue to blend for 2-3 minutes more.
8. The batter will be very thick and should look well combined.
9. Pour batter into prepared pans and smooth it out.
10. Bake for 27-32 minutes (since I switched pans, I started checking the cakes at 25 minutes-- it was like gooey chocolate pudding-- then 3 minutes later it was perfect.
11. Another couple of minutes and I think it would have been dry, so keep an eye on your cakes.
12. Allow to cool in the pans on a wire rack for 20 minutes.
13. Now is the time to start preparing your frosting.
14. Run a knife along the edges on the cakes pans and carefully remove cake by inverting it; allow to cool for 20 minutes more on the wire rack right side up.
15. When the cake layers are completely cool, cut layers in half (save a domed layer for the top-- it makes your cakes look homemade) and frost. |
361,788 | Title: Pumpkin Spice Cake With Pumpkin Cream Cheese Frosting
Ingredients:
- 3/4 unsalted butter
- 1 dark brown sugar
- 1 sugar
- 3 eggs
- 1 pumpkin puree
- 1/2 buttermilk
- 1 pure vanilla extract
- 2 all-purpose flour
- 2 baking powder
- 1 1/2 ground cinnamon
- 1 baking soda
- 1/2 nutmeg
- 1 cream cheese
- 1/4 pumpkin puree
- 1/4 unsalted butter
- 1 orange zest
- 1 pure vanilla extract
- 1/2 confectioners' sugar
- 4 | 1. Prepare cake pans: Preheat oven to 350 degrees F. Lightly coat three 8-inch cake pans with softened butter. Cut three 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter and set aside.
2. Make the batter: Cream butter until smooth in a large bowl with an electric mixer set on medium speed. Add the sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside. Combine the pumpkin purée, buttermilk, and vanilla in a medium bowl and set aside. Combine the flour, baking powder, cinnamon, baking soda, and nutmeg in a large bowl and set aside. In thirds, alternately add the flour mixture and buttermilk mixture to the butter mixture, blending well after each addition until smooth.
3. Bake the cake: Pour batter into the prepared pans and bake until a toothpick inserted into the middle of each cake comes out clean -- 35 to 40 minutes. Cool the cakes in the pan on wire racks for 30 minutes. Remove cakes from pans and return to the wire racks until completely cool. Assemble the cake: Place one layer on a cake plate and top with one-third recipe of Pumpkin Cream-Cheese Frosting. Repeat with the second and third layers. Serve or store refrigerated for up to four days.
4. Directions for Frosting:
5. Blend the cream cheese, pumpkin purée, butter, orange juice, zest, and vanilla in a large bowl using an electric mixer set at medium speed until smooth. Add the sugar and continue to beat until light and creamy -- about 5 more minutes. |
112,163 | Title: Chocolate Banana Pudding
Ingredients:
- 1 banana cream instant pudding
- 2 cocoa powder
- 2 milk
- 1 banana
- 1 | 1. Mix pudding and cocoa with milk till thick.
2. Add finely cup up banana and finely chopped chocolate bar; chill overnight. |
115,450 | Title: Almond Paste
Ingredients:
- 8 sugar
- 1/3 egg
- 1
- 1/8 | 1. place almonds in food processor.
2. with metal blade beat for 4-6 minutes, scraping bowl several times until almonds look like wet beach sand.
3. Add sugar and process for 1 minute or until well incorporated.
4. Add egg and process again.
5. Mixture will ball together and become pasty and appear buttery.
6. Cover with plastic wrap so it will not dry out.
7. Refrigerate to store but return to room temperature before using. |
71,454 | Title: Sunshine Salad
Ingredients:
- 1 boiling water
- 1 miniature marshmallows
- 1 1/2 walnuts
- 1/2 pineapple
- 1/2 Miracle Whip
- 1 cottage cheese
- 1/2
- 1 | 1. Combine Jello and water; stir until Jello is dissolved.
2. Add marshmallows.
3. Cool.
4. Add nuts, whipped cream, and pineapple.
5. Fold in salad dressing and cottage cheese.
6. Chill overnight. |
265,913 | Title: Simple Chocolate Mousse
Ingredients:
- 6 bittersweet chocolate
- 1/3 sugar
- 1
- 4
- 2 | 1. Melt chocolate in a bowl over, but not touching, simmering water or in microwave oven.
2. If needed, transfer the chocolate to a bowl that is big enough to hold all the ingredients.
3. Keep the chocolate on the counter until needed.
4. The chocolate should still feel warm to touch when you are ready to use it.
5. Bring the milk to a boil, then pour it over the chocolate.
6. Using a small whisk, gently blend the milk into the choclate.
7. Add the egg yolk and whisk it into the chocolate, again working gently; stop when the yolk is incorporated.
8. In a mixer fitted with a whisk attachment, beat the egg whites on medium speed just until they hold soft peaks.
9. Increase speed to medium-high and gradually add the sugar.
10. Continue to beat the whites until they are firm but still glossy.
11. Scoop 1/3 of the whites out of the bowl onto the chocolate mixture.
12. Working with a whisk, beat the whites into the chocolate to lighten the mixture.
13. Now, with either the whisk or a large rubber spatula, delicately but thoroughly fold the rest of the beaten whites into the chocolate.
14. Turn the mousse into a large serving bowl—glass is nice; or into individual cups; refrigerate for 1 hour to set. |
41,597 | Title: Lemon Oatmeal Lacies
Ingredients:
- 2 butter
- 1 sugar
- 2 flour
- 3 oatmeal
- 1 lemon, rind of
- 1 vanilla
- powdered sugar | 1. Beat together butter and sugar until creamy.
2. Add remaining ingredients (except powdered sugar) and mix well.
3. Cover and chill for 30 minutes.
4. Roll dough into 1" balls.
5. Place on an ungreased cookie sheet.
6. Flatten with the bottom of a glass dipped in powdered sugar.
7. Bake at 350F for 12-15 minutes, until the edges are light golden brown.
8. Cool on the cookie sheet for 1 minutes before removing to cooling rack. |
455,542 | Title: Creole Corn Pudding
Ingredients:
- 24 eggs
- 5 sugar
- 240 salt
- 1 white pepper
- 1 | 1. Mix together eggs, cream, sugar, salt and pepper.
2. Add creamed corn; mix well and heat up in skillet – do not boil.
3. Pour corn mixture into greased ramekins and bake in hot water bath at 375°F until set (about 1 hour).
4. Turn out onto plates and serve. |
224,031 | Title: Fudgy Mocha-Toffee Brownies
Ingredients:
- 2 instant coffee granules
- 1/4 hot water
- 1/4 butter
- 1/4 all-purpose flour
- 1 1/2 sugar
- 1 1/3 baking powder
- 1/2 salt
- 1 vanilla extract
- 1/2 eggs
- 1
- 2
- 1/4 | 1. Preheat oven to 350°F.
2. Coat bottom and sides of 9-inch baking dish with cooking spray. (I don't have a 9-inch baking dish, I used an 8X8 glass dish, and it worked for us since we like our brownies a little wet, we think it's more decadent that way!).
3. Combine coffee and hot water and stir until coffee is dissolved.
4. Combine butter and chocolate chips in microwaveable dish and heat on high for 1 minute until butter melts, then stir until this mixture is smooth.
5. Combine flour, sugar, cocoa, baking powder, and salt in large bowl, stirring with a whisk.
6. Combine coffee mixture, butter mixture, vanilla and eggs in a medium bowl, stirring with a whisk.
7. Add coffee mixture with flour mixture; stir just until combined.
8. Spread evenly into prepared pan. Sprinkle evenly with toffee chips.
9. Bake at 350F for 22 minutes, cool on wire rack. Cut into squares when competely cooled. We like to refrigerate them before cutting. |
386,358 | Title: Bint Assahn (Yemeni Pastry With Honey)
Ingredients:
- 4 flour
- 1/2 salt
- 1 eggs
- 5 milk
- 2 butter
- 1 honey
- 1 | 1. Thoroughly mix flour and salt in a mixing bowl; then make a well in the middle. In a separate bowl, combine yeast, eggs, and milk. then pour into the flour. Knead into dough, adding more milk or flour if necessary. Cover and allow to stand in warm place for one hour.
2. Form into 12 balls and place on a floured surface; cover with damp cloth and allow to stand for 30 minutes. Roll balls into rounds the size of a pie plate; set aside.
3. Place a round in a buttered pie plate; then brush with butter. Add five more rounds, brushing each with butter. In a second pie plate, repeat with the other six rounds.
4. Mix remaining butter with honey; then brush generously.
5. Bake in an oven preheated to 350 degrees F., for 25 minutes or until the tops turn golden brown. Remove from oven; immediately pour half the remaining butter-honey mixture over tops of both pies. Allow to stand for 20 minutes; then cut into wedges. Serve with the remaining butter-honey mixture on the side for diners to add according to taste. |
86,295 | Title: Cranberry Crunch
Ingredients:
- 1 rolled oats
- 1/2 flour
- 1 brown sugar
- 1/2 butter
- 1 margarine
- jellied cranberry sauce | 1. Preheat oven to 350 degrees.
2. Mix oats, flour and brown sugar in large bowl.
3. Cut in 1/2 cup butter using fork until crumbly.
4. Pat 1/2 mixture in bottom of 9x9 square pan that has been greased.
5. I use cooking spray.
6. Cover with cranberry sauce that has been broken into small pieces.
7. Cover cranberry sauce with remaining oats mixture.
8. Bake@ 350 degrees for 45.
9. Serve with vanilla ice cream or whipped cream. |
75,066 | Title: Caramel Apple Pudding
Ingredients:
- 1 all-purpose flour
- 1/3 brown sugar
- 2 baking powder
- 1 cinnamon
- 1/4 salt
- 1/2 currants
- 2 walnuts
- 1/2 apples
- 2 milk
- 1 3/4 butter
- 1 boiling water
- 1 brown sugar
- 1 all-purpose flour
- 2 butter
- vanilla | 1. In bowl, combine 1 cup flour, 1/3 cup brown sugar, baking powder, cinnamon, salt and currants or walnuts (if desired).
2. Thinly slice half of one apple; set aside. Chop remaining apples and add to flour mixture along with milk and melted butter; mix well.
3. Spread in buttered 9-inch square metal cake pan.
4. Arrange apple slices on top.
5. Sauce: In bowl, whisk together water, brown sugar, flour, butter and vanilla; gently pour over batter.
6. Bake in 350° oven for 30 to 40 minutes or until tester inserted in cake comes out clean.
7. Serve warm. |
398,537 | Title: Maple Syrup Cake
Ingredients:
- 225 butter
- 225 light muscovado sugar
- 1 orange, zest of
- 4 eggs
- 150 maple syrup
- 350 self-raising flour
- 2 baking powder
- 1/2 ground ginger
- 50 pecans
- 450 maple syrup
- 3 orange, zest of
- 1 | 1. You will need a deep, round, 20cm/8 inch cake tin. Lightly grease the cake tin and line the base with a circle of nonstick baking parchment. Pre-heat the oven to fan 160C/325F/ gas mark 3. Put all the ingredients for the cake except the pecan nuts into a large mixing bowl and mix well until evenly blended; an electric mixer is best for this but, of course, you can also beat by hand with a wooden spoon. Stir in the chopped pecan nuts.
2. Spoon the mixture into the prepared cake tin and level the surface. Bake for 1-11⁄2 hours, until well risen, golden and springy to the touch. Allow to cool slightly, then turn the cake out onto a wire rack, peel off the lining paper and leave to cool completely.
3. Whip the cream until it just holds its shape and then fold in the maple syrup.
4. Split the cake horizontally into three and fill and cover with the cream, using a small palette knife to smooth it evenly over the top and sides. Decorate the top with the shredded orange zest. Store in the refrigerator. |
122,777 | Title: Chocolate Rum Dessert
Ingredients:
- 6 eggs
- 3 light rum
- 2 ground nutmeg
- 1/4 chocolate curls
- 1/4 | 1. Melt the chocolate in a double boiler over gently boiling water.
2. Beat the egg yolks until thick and lemon colored; gradually stir in about one quarter of the melted chocolate.
3. Add the yolks and chocolate to the remaining chocolate in the double boiler, stirring constantly.
4. Remove from heat and add the rum, almond extract and nutmeg.
5. Beat the egg white until stiff peaks form.
6. Gently fold into the chocolate mixture.
7. Spoon into stemmed glasses or demitasse cups and chill.
8. When ready to serve, top with whipped cream and garnish with chocolate curls. |
344,933 | Title: Weight Watchers Classic Sugar Cookies - Points = 1
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/2 ground nutmeg
- 1/4 butter
- 1/4 granulated sugar
- 1 vanilla extract
- 1 egg
- 1 skim milk
- 1/2 all-purpose flour
- 1
- 1/3 | 1. Preheat oven to 350ºF.
2. In a medium bowl, combine flour, baking powder, baking soda and nutmeg; set aside.
3. Place butter and cheese in a large bowl; cream using an electric mixer. Add sugar and beat until batter is pale yellow; beat in vanilla extract and egg.
4. Add about 1/3 of flour mixture and 1/3 of milk to cheese mixture; mix batter on low speed until just combined. Repeat 2 more times with remaining flour mixture and milk, until thoroughly combined into cheese mixture.
5. Shape dough into a ball and loosely cover with plastic wrap. Using your palms, press down on plastic wrap to flatten dough into a hamburger shape; refrigerate for at least 30 minutes and up to 2 days.
6. Sprinkle a teaspoon of flour on a flat work surface. Pull off about 1/3 of dough and, using a rolling pin, roll out dough to 1/8-inch thickness. Using a 3-inch circular cookie cutter, cut cookies out of dough and place on ungreased baking sheets. Roll up dough scraps and add back to dough ball. Pull off another 1/3 of dough and repeat process until all dough is used — recipe will make approximately 45 cookies.
7. Sprinkle cookies with colored sugar and bake until edges just start to turn golden, about 10 to 12 minutes. Remove cookies to wire racks and cool completely. Yields 1 cookie per serving. |
84,926 | Title: CheeseCake Dip
Ingredients:
- 1 cream cheese
- 2 sugar
- 2 lemon juice
- 1 Cool Whip
- berries
- graham crackers | 1. In large mixer bowl beat cream cheese, sugar and lemon juice with an electric mixer on medium speed until combined.
2. Add dessert topping.
3. Beat until fluffy.
4. Garnish with berries and grated lemon peel (optional) if desired.
5. Serve with fresh fruit, graham crackers or cookies. |
148,275 | Title: Flaky Ricotta Pastries
Ingredients:
- 1 water
- 1/2 ricotta cheese
- 1 salt
- 1/2 confectioners' sugar
- 1/2 semolina
- 1 flour
- 2 flour
- 6 butter
- 2 cinnamon
- 1
- 3
- 1 | 1. Bring the water to a boil, add a pinch of salt and pour in the semolina, stirring so as not to form lumps.
2. Cook, stirring for about 8 mins., stirring constantly. Let cool.
3. Make a Fontana with the flour. Put half of the butter, a pinch of salt and as much water as necessary to knead the dough to a smooth and elastic consistency. Wrap the dough in a towel and let rest for an hour.
4. Sift the ricotta; mix with the semolina, 6 tbs. sugar, a pinch of cinnamon and the candied peel.
5. Roll out the pastry with a rolling pin to obtain a 25x18-in. rectangle, 1/16-in. thick. Cut the pastry vertically into 4 strips and place one on top of the other, brushing each one with melted butter. Let rest for half an hour, and then roll up the stack of dough.
6. Slice the roll into 10 equal pieces with a very sharp, floured knife. Place the pieces on the pastry board and roll them gently with the rolling pin, first vertically, in an upward direction, and then in a downwards direction, to give them an oval shape.
7. Turn the ovals over, place a bit of ricotta filling in the middle of each one, brush the edges with egg yolk, then fold the dough over and press to seal.
8. Brush the sfogliatelle with melted strutto and place on a paper greased with butter. Bake in a pre-heated oven at 425ºF for 20 minutes
9. Remove from the oven. Brush with melted butter again, lower the temperature to 350ºF and bake for another 20 minutes
10. Let cool, sprinkle with confectioner's sugar and serve.
11. That's it! |
79,791 | Title: Nick's Pizzelle Cookies
Ingredients:
- 3 eggs
- 3 sugar
- 3 anise seed
- 1 flour
- 1 | 1. Mix the eggs, sugar, oil and anise seed together.
2. Slowly mix in the flour a little at a time.
3. The batter should not be too thick.
4. You may not use the full cup of flour.
5. At this point you may also add a little brandy if you like, I don't.
6. Slowly drop about a teaspoon full on to a hot Pizzelle iron until lightly brown on both sides.
7. Cool and enjoy. |
401,070 | Title: Salty-Sweet Butter Pecan Cookies
Ingredients:
- 1 1/3 pecan halves
- 2/3 light brown sugar
- 2/3 granulated sugar
- 1/2 butter
- 1/2 vegetable shortening
- 1/2 salt
- 1/2 baking soda
- 1 vanilla extract
- 2 vinegar
- 3/4 egg
- 1 all-purpose flour
- 1 granulated sugar
- 2 salt
- 1 1/3
- 1/3
- 1 - 1 1/4 | 1. Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
2. Place the pecans in a single layer in a pan, and toast till they've darkened a bit and smell toasty, about 8 to 9 minutes. Set them aside.
3. In a large bowl, combine the sugars, butter, shortening, salt, espresso powder, baking soda, vanilla, flavor, and vinegar, beating until smooth and creamy.
4. Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
5. Mix in the flour, then the chips and toasted nuts.
6. If you're going to refrigerate the dough, cover the bowl, and refrigerate for about 4 to 5 hours; or overnight. Cookie dough refrigerated for 3 1/2 to 4 hours will spread moderately; chilled overnight, it will spread much less.
7. Mix the 1/3 cup sugar and salt for the coating, and put it in a bowl. To bake cookies immediately (without refrigeration), use a spoon (or a tablespoon cookie scoop) to scoop 1 1/2" balls of dough into the sugar/salt mixture, rolling to coat. Then transfer to the prepared baking sheets, leaving 2" between them on all sides; they'll spread quite a bit. Or use a teaspoon cookie scoop to scoop 1 1/4" balls of dough.
8. Bake the cookies for 10 to 11 minutes — 11 minutes for smaller cookies, 12 for larger ones. Their edges will be chestnut brown and their tops a lighter golden brown. (For dough that's been refrigerated, add 30 seconds to 1 minute to those baking times.) Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough. |
267,427 | Title: Chocolate Seduction Pie
Ingredients:
- 1 sweet butter
- 8 half-and-half cream
- 5 sugar
- 1/2 eggs
- 1/4 vanilla
- 4
- 1
- 1/2 | 1. Turn oven on 350°F.
2. Parbake the pie crust for 10 minutes.
3. Melt the butter and chocolate together in microwave, no more than 50 seconds at a time and stir until no chunks are left, its smooth.
4. whisk in sugar and half & half until the sugar is almost dissolved.
5. Whisk in the eggs, yolk, and vanilla.
6. Pour into the pie shell and place in the oven.
7. Bake the pie for 10-15 minutes and rotate, bake another 10-15 minutes. When pie is puffed, crusted over and set in the middle remove from the oven and cool to room temperature.
8. Top with a raspberry sauce and creme fraiche if you like. |
404,062 | Title: Perfectly Pecan Praline Cookies
Ingredients:
- 1/3 sugar
- 2 water
- 1 pecans
- 1 butter
- 1 brown sugar
- 1/2 granulated sugar
- 2 eggs
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1/2 baking soda
- 4 white chocolate | 1. Preheat oven to 350 degrees F.
2. Praline:.
3. In a small heavy saucepan over medium heat, stir together constantly the sugar and water. Cook until boiling for 2 1/2 to 3 minutes or until the syrup is golden brown in color. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color. Remove from the heat and stir in 1 cup pecans. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.
4. Cookies:.
5. In a large bowl, cream the butter and sugars together with a hand mixer. Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.
6. Stir in the flour and baking soda and mix until incorporated. Fold in the reserved crushed praline until combined. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.
7. While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and sprinkle with the chopped pecans. |
183,852 | Title: Babka, Cinnamon (Low Sugar, Low Carbohydrate)
Ingredients:
- 1 sugar
- 1/4 warm water
- 2 1/4 dry yeast
- 1 water
- 2 canola oil
- 3 all-purpose flour
- 3 Splenda granular
- 1/2 salt
- 1/2 eggs
- 2 apple
- 3/4 - 1 cinnamon
- 2 Splenda granular
- 1/3
- 1 | 1. Put sugar and yeast in 1/4 cup of warm water and set aside for 10 minutes or so.
2. Heat 1 cup water in the microwave 1 minute. Add oil to water and maple flavoring.
3. Put flour, sugar, salt into the processor. While machine is running, add eggs, water-oil and yeast mixture and run for 1-1/2 minutes. The dough is quite sticky and moist. Add apples and process just to mix.
4. Pour and spread 1/2 of the dough into a sprayed 10" ring-form, bundt or springform. I used a 10" angel food pan with the loose bottom. Put half of the cinnamon- Splenda-cocoa mix on the dough. Put the rest of the dough on by spoonfuls and spread carefully. Top with the rest of the cinnamon-Splenda-cocoa mixture.
5. Cover and let rise until it fills the pan. Maybe 1-1/12 hours. It rises faster than if it had lots of sugar in it.
6. Bake in a 350 degree oven 45-50 minutes, until it is golden. Let cool in the pan 20 minutes and then promptly remove. The bottom can get soggy if you leave it in too long.
7. Cool completely and serve. This cake freezes well. |
224,057 | Title: One of a Kind, Grandma's Choc Chip Cookies
Ingredients:
- 125 butter
- 1/2 caster sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla essence
- 1 3/4 self raising flour
- 200 salt
- 1 | 1. Preheat oven to 180 degrees celcius.
2. Grease 2 40cm x 30cm baking trays with oil spray.
3. Cream butter until close to white. Add caster and brown sugar and beat until light and fluffy.
4. Gradually add egg and vanilla essence. Beat well.
5. Fold in sifted flour, chocolate chips and salt; combine.
6. Pinch off tablespoons of mixture and place on greased trays.
7. Bake for 15 minutes or until firm.
8. Cool on wire rack and place in airtight container. |
201,263 | Title: Banana-Raisin Nut Coffee Loaf
Ingredients:
- 1 1/2 butter
- 2 brown sugar
- 4 eggs
- 3 vanilla
- 1/2 orange, rind of
- 1 bananas
- 2 brewed coffee
- 1 flour
- 4 salt
- 1 baking soda
- 1/2 baking powder
- 3 nutmeg
- 1/2 cinnamon
- 2 raisins
- 1 walnuts
- 1 | 1. Set oven to 350 degrees.
2. Grease two 8 x 4-inch loaf pans.
3. In a bowl beat melted butter with brown sugar for 2 minutes (or until no sugar granules remain).
4. Add in eggs, vanilla, almond extract and the rind from 1 orange.
5. Mash 2 cups bananas in 1 cup brewed coffee; add to the creamed mixture; mix to combine.
6. In a small bowl mix together flour with, baking soda, baking powder, nutmeg and cinnamon; add to the creamed mixture and stir with wooden spoon until just combined (do not overmix!).
7. Add in raisins and nuts; mix lightly until combined.
8. Divide the mixture between the two pans.
9. Bake for about 40-50 minutes or until loaves test done. |
431,165 | Title: Char's Banana Cake
Ingredients:
- 4 all-purpose flour
- 1 1/2 sugar
- 2 baking powder
- 2 baking soda
- 2 salt
- 2 vanilla
- 4 bananas
- 1 1/2 eggs
- 6 | 1. Preheat oven to 350 degrees F.
2. Grease and flour a 16 1/2 x 12 3/8 inches pan.
3. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt together.
4. Add vanilla to mashed bananas.
5. Add to flour mix.
6. Add each egg separately.
7. Add oil.
8. Do not over mix.
9. Pour into prepared pan.
10. Bake at 350 degrees F for 50 minutes, or until a toothpick inserted into the cake comes out clean. |
142,265 | Title: Mocha Pecan Pie
Ingredients:
- 1 instant espresso powder
- 3 unsalted butter
- 2 heavy cream
- 3 sugar
- 1 light corn syrup
- 1 eggs
- 1 vanilla extract
- 3 salt
- 2 pecans
- 1/4
- 1 1/2 | 1. In a large mixing bowl, combine the cocoa, coffee, butter, and cream; whisk to blend.
2. Add in the sugar, corn syrup, eggs, vanilla, and salt.
3. Whisk to combine and until smooth.
4. Stir in pecans; pour mixture into cooled pie shell.
5. Gently rake a fork through the filling to distribute the nuts evenly.
6. Place pie on the center oven rack; bake at 350° for 30 minutes.
7. Rotate pie 180°; continue to bake until the filling has puffed around the edge and the middle is set--to check, give the pie a quick little nudge; the filling should not move in waves below the crusty surface.
8. Transfer pie to a wire rack and let cool thoroughly.
9. Can be served at room temperature but the texture is better if the pie is loosely covered with foil and refrigerated 1 hour before serving. |
171,471 | Title: Blueberry Pound Cake
Ingredients:
- 2 1/4 sugar
- 1/2 butter
- 4 cream cheese
- 3 vanilla
- 1 lemon zest
- 4 eggs
- 3 flour
- 2 blueberries
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 lemon yogurt
- 1/2 powdered sugar
- 1 fresh lemon juice | 1. Set oven to 350 degrees.
2. Grease a 10-inch tube pan.
3. In a bowl using an electric mixer on medium speed mix tother the sugar, butter, cream cheese, vanilla and lemon zest until well blended (beat no less than 5 minutes).
4. Add in the eggs one at a time beating well after each addition.
5. Remove 2 tablespoons of flour from the 3 cups flour.
6. In small bowl mix together the 2 tablespoons flour with the blueberries; toss to combine.
7. In another bowl mix the remaining flour with the baking powder, baking soda and salt; add to the creamed mixture alternating with the yogurt, beginning and ending with the flour mixture.
8. Fold in the blueberries.
9. Transfer the mixture to prepared tube pan.
10. Bake for about 65-70 minutes, or until the cake tests done.
11. Cool cake in pan for about 10 minutes, then remove from pan.
12. In a small bowl whisk the powdered sugar with lemon juice, then drizzle over warm cake. |
26,463 | Title: Vanilla By the Pound Cake
Ingredients:
- 2 all-purpose flour
- 1 cake flour
- 3 cake flour
- 1/4 baking powder
- 1/4 baking soda
- 3/4 salt
- 3/4 nutmeg
- 1 1/2 unsalted butter
- 2 3/4 sugar
- 2 sugar
- 1 vanilla bean
- 2 vanilla extract
- 1 vanilla beans
- 5 vanilla bean
- 2 eggs
- 2 sour cream
- 1 cream of tartar
- 1 confectioners' sugar | 1. Preheat the oven to 350 degrees.
2. Prep an 18 cup, 10" (10 to 10 1/2 inches across the top, height 4 1/2 inches).
3. A Bundt pan is not big enough.
4. Grease& flour the pan, tap out any excess.
5. Set aside.
6. Sift the all-purpose and cake flours, baking powder, baking soda, salt and nutmeg onto a sheet of wax paper twice.
7. In a bowl with an electric mixer on medium speed, beat the butter for 4 to 5 minutes.
8. Add the sugar in 4 additions, beating for 1 minute after each addition.
9. Gradually add the vanilla seeds, extract and paste, if using, and beat until combined.
10. Add the whole eggs, 1 at a time, and beat for 30 seconds after each addition.
11. Add the 2 egg yolks and beat for 30 seconds.
12. Reduce the speed to low and alternately add the sifted flour mixture in 3 additions and the sour cream in 2 additions, beginning and ending with the flour mixture.
13. Occasionally scrape the sides of the bowl to keep the batter even-textured.
14. GENTLY fold beaten whites into the batter until thoroughly incorporated.
15. Scrape the batter into the prepared baking pan and bake in the preheated oven for 60 to 70 minutes, until a tester inserted in the center comes out clean.
16. Transfer the pan to a wire rack to cool for 15 minutes.
17. Carefully invert the cake onto a greased wire rack and remove the pan.
18. Grease the first rack and invert the cake again onto it (it'll be right side up) Set aside to cool completely.
19. Before serving, sift confectioners' sugar over the top of the cake.
20. *Nielsen-MasseyVanilla's Madagascar Bourbon Pure Vanilla Bean Paste is a combination of vanilla and vanilla bean seeds. |
475,235 | Title: Grasshopper Pudding Pie
Ingredients:
- 17 -18 butter
- 9 instant pudding mix
- 3 nonfat milk
- 1 chocolate curls
- 1 1/2
- 1
- 2 -3
- 1/4 | 1. Combine the crushed cookie crumbs and butter, and evenly spread in a 9-inch pie plate to form the crust. Be sure to spread some up the sides.
2. Beat pudding mix and milk in large bowl with a whisk for 2 minutes.
3. Stir in the whipped topping, coarsely chopped cookies, food coloring, and peppermint extract (if using).
4. Spoon into crust.
5. Refrigerate or freeze 2 hours, or until firm. If freezing, let the pie sit out 10 minutes before serving. |
259,976 | Title: Peppermint Stars
Ingredients:
- 2 vanilla
- 1/2 cream of tartar
- 1/4 sugar
- 1/2
- 1/4 | 1. Place egg whites in a medium mixing bowl; let stand at room temperature for 30 minutes.
2. Line two large cookie sheets with brown paper or foil, set aside.
3. Add vanilla and cream of tartar to egg whites.
4. Beat with an electric mixer on medium to high speed until soft peaks form (tips curl).
5. Gradually add sugar, 2 tablespoons at a time, beating until stiff, glossy peaks form (tips stand straight) and sugar dissolves. Quickly beat in peppermint extract. Tint pink with several drops of red food coloring, if desired.
6. Using a pastry tube with a large star decorating tip, pipe cookies onto prepared cookie sheets (form cookies about 1-1/2 inches in diameter).
7. Bake in a 300 degree F oven for 15 minutes. Turn off oven and let cookies dry in oven with door closed about 30 minutes.
8. Remove from cookie sheets.
9. Cover and store in a dry place. Makes 45 cookies. |
124,633 | Title: Chocolate Dipped Apricots (South Beach/Phase 3)
Ingredients:
- 1/2 bittersweet chocolate
- 6 pistachios
- 1/4 | 1. Microwave the chocolate in a microwaveable bowl on high for 2 minutes, stirring after 1 minute.
2. Stir until completely melted.
3. Dip the apricots halfway into the chocolate.
4. Let the excess chocolate drip off.
5. Place the apricots onto waxed paper.
6. Sprinkle the pistachios over the chocolate-covered portions of the apricots.
7. Place in the refrigerator until the chocolate is set. |
126,994 | Title: Candy Bar Croissant
Ingredients:
- 1 butter
- 1 egg
- 1
- 2 | 1. Unroll crescents and separate into triangles.
2. Brush with butter.
3. Arrange candy pieces evenly over the triangles.
4. Roll up from wide end. Place point side down on a greased baking sheet. Curve the ends slightly.
5. Brush with egg and sprinkle with almonds.
6. Bake at 375° for 11-13 minutes until golden brown.
7. Cool on wire racks.
8. Enjoy and smile LOL. |
446,008 | Title: Cop Cakes
Ingredients:
- 2 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 cinnamon
- 2 eggs
- 1 low-fat vanilla yogurt
- 2/3 brown sugar
- 4 vanilla
- 1 butter
- 1/4 granulated sugar
- 1/8 dark brown sugar
- 1/8 cinnamon
- 1 butter
- 1/2 powdered sugar
- 2 1/2 instant coffee granules
- 1 Kahlua
- 1/4
- 1 | 1. To make cupcakes:
2. Preheat oven to 400-degrees F. Line a standard muffin pan with paper cups.
3. Whisk flour, baking powder, baking soda salt, and cinnamon in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Do not overmix; batter will not be smooth.
4. Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.
5. While the muffins are baking, melt butter and place in a bowl just large enough to hold a muffin. Combine sugar and cinnamon in a small, shallow bowl. As soon as the muffins are done, dip them one at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool.
6. To make buttercream:
7. Beat butter, powdered sugar and cocoa at medium speed until fluffy.
8. Microwave whipping cream until warm (do not boil), about 15-20 secs. Stir together warm cream and coffee granules until dissolved; cool. Slowly add coffee-cream mixture in 1 tsp increments and liqueur to butter mixture, beating until smooth. You may not use all of the coffee/cream mixture, just use what you need until you get the consistency you like. |
266,505 | Title: The Old Manor House Traditional Victorian Christmas Pudding
Ingredients:
- 1 raisins
- 8 currants
- 8 sultanas
- 2 prunes
- 2 nutmeg
- 2 ground mixed spice
- 1/2 ground cinnamon
- 1/2 salt
- 1/2 soft brown sugar
- 2 butter
- 1/4 eggs
- 12 brandy
- 4 rum
- 1 stout beer
- 6
- 4
- 8 | 1. Mix all the dried fruit together, and then add the citrus peel, flaked almonds, spices, ground almonds and salt - blend thoroughly.
2. Work in the breadcrumbs, sugar and softened butter, mixing well.
3. Stir the beaten eggs into the mixture and then gradually add the brandy or rum and the stout. Mix thoroughly until a soft dropping consistency has been achieved.
4. Butter two large (2 pint) pudding bowls and spoon half the mixture into each bowl - smoothing down the surface slightly.
5. Cover with greaseproof paper and muslin pudding cloths or aluminum foil, and tie them down around the rims, making a loop for a handle to lift the pudding basins out of the steamer later!
6. Boil the puddings in an open pan or in a steamer for 6 hours - making sure that the water is topped up when necessary.
7. You can also steam these puddings in a pressure cooker - please follow your manufacturer's instructions.
8. Remove the greaseproof paper, cloths/ aluminum foil and cover with fresh greaseproof paper and a clean pudding cloth or foil.
9. Store in a cool place for up to 2 months, although I have kept these puddings for nearly a year!
10. On Christmas day, boil or steam for a further 4 hours.
11. To flame the puddings: Turn out the puddings onto a plate. Heat up a tablespoon or two of brandy in a small saucepan until it is warm but NOT boiling, and then pour the hot brandy into a ladle - take the pudding to the table with the ladle and light the ladle with a match - BE CAREFUL! Pour the burning brandy over the pudding and remember to turn the lights out for maximum ooohs and ahhhhs!
12. Serve with Brandy Butter, Rum Sauce, Custard or Cream. Don't forget the sprig of holly too!
13. Each pudding serves 6 to 8 people. |
211,684 | Title: Dark Chocolate Frosting
Ingredients:
- 14 bittersweet chocolate
- 1 1/2 | 1. Roughly chop the chocolate and put into a food processor.
2. Pulse briefly to chop fine.
3. Heat the cream in a saucepan just to the boiling point.
4. With the motor running, pour the hot cream into the chocolate and process until they are completely melted/blended.
5. Transfer the frosting to a bowl.
6. If you plan to use it immediately, chill the frosting by placing it over a bowl of ice or let it cool at room temperature.
7. It must be cool, not cold, to be spreadable.
8. Once cooled, the frosting can be whipped to create a lighter frosting variation or used as is.
9. Refrigerate the cake after applying the frosting.
10. Makes enough to frost a 2 layer cake, about 2-1/2 cups. |
293,876 | Title: Gingersnaps
Ingredients:
- 1 sugar
- 1 shortening
- 1 egg
- 1 molasses
- 3 1/2 flour
- 1 baking soda
- 1 ginger
- 1/4 salt | 1. Mix sugar, shortening, egg, and molasses. Add in remaining ingredients and mix.
2. Roll into balls, then roll balls into sugar.
3. Bake 10-12 minutes at 350 degrees. |
117,553 | Title: Dark Chocolate Sauce
Ingredients:
- 8 Grand Marnier
- 1/4 heavy cream
- 3 | 1. Place chocolate in a double boiler or stainless steel bowl set over a pot of simmering water.
2. Add coffee, Grand Marnier, and cream.
3. Heat, whisking occasionally, until chocolate melts and the mixture is smooth.
4. Hold the sauce over warm water until you are ready to serve.
5. Or, refrigerate and gently rewarm it before serving.
6. Makes 1 1/2 cups. |
376,879 | Title: Cherries Jubilee
Ingredients:
- 1/4 red currant jelly
- 3 brandy
- 1 kirsch
- 1/4 fresh cherries
- 3 crystallized ginger
- vanilla ice cream | 1. In a saucepan over low heat, stir together the jelly and 2 tablespoons of the brandy until smooth.
2. Add the cherries and the ginger and gently heat the mixture over low heat until the cherries are warm.
3. Add the remaining brandy and carefully flambé by touching mixture with a lit match.
4. Pour, while warm over four bowls of ice cream. Delicious! |
359,966 | Title: Madeleine Cookies
Ingredients:
- 200 sugar
- 3 fresh lemon
- 50 eggs
- 200 milk
- 6 cake-and-pastry flour
- 1 baking powder
- 200 butter | 1. Mix the sugar and grated lemon peel together in a large bowl, and set the mixture aside for about an hour.
2. Pour the eggs into the mixture, and mix them together.
3. Add milk, and mix until blended.
4. Mix in flour, baking powder and vanilla sugar.
5. Add the softened butter, and mix until blended.
6. Cover the bowl and put it in the fridge for about an hour. (Personally, I don’t think this step is necessary.)
7. You’d better get a non-stick Madeleine mold, and you need to butter and flour the pan before pouring the batter into it. Preheat oven to 375°F.
8. Spoon the batter into the pan. Fill about 2/3 of the pan. Bake until puffed and brown (13-15 min).
9. Remove the cookies from the pan when they are still hot. Let them cool on a cooling rack.
10. You can slightly butter and flour the pan again for the next batch.
11. Dust the cookies with icing sugar before serving. |
154,252 | Title: Groom’s Cake
Ingredients:
- 16 butter
- 2 confectioners' sugar
- 5 eggs
- 1/4 lemon juice
- 1/2 all-purpose flour
- 1 1/2 cinnamon
- 2 ground allspice
- 1 nutmeg
- 1 ground cloves
- 1/2 raisins
- 1 1/2 citron
- 1 1/2 lemon zest
- 1
- 1 1/2 | 1. Grease a round 8-inch pan, 3 inches deep. If you don’t have one, use any straight sided round mold at least 3 inches deep. Whatever you use, it must fit into the steamer pot.
2. For the steamer, use a Dutch oven or a large pot with a cover; fill with approximately 2 1/2 inches of water. On the bottom of the pan put a small wire rack or Mason jar ring, which will lift the cake pan just enough to allow the water to circulate freely. Place over medium heat and let the water heat while you prepare the cake batter.
3. In a large mixing bowl, beat the butter until it is smooth and creamy. Gradually add the sugar and continue beating until the mixture is smooth and blended. Add the eggs one at a time, beating after each addition until light and fluffy.
4. Stir the lemon juice and grape juice together in a small bowl.
5. Combine the flour, cinnamon, allspice, nutmeg, and cloves, and stir them together with a fork or whisk.
6. Add the flour mixture to the butter sugar mixture alternately with the combined juices in three parts, beating until smooth and blended after each addition. Stir in the lemon zest, raisins, citron, and almonds, and mix well.
7. Pour the batter into the prepared pan. Cover with a double thickness of foil, pressing it snugly all around the edges to seal. Set the pan on the rack or ring in the steamer, cover tightly, and let the cake steam for about 2 hours, checking occasionally to make sure the water hasn’t boiled away in the steamer and replenishing if necessary. After 1 1/2 hours insert a wooden skewer or broom straw in the center of the cake; if it comes out clean, the cake is done.
8. Remove the cake from the steamer and let it rest uncovered for 10 minutes, then turn out onto a rack to cool completely. Well wrapped, the cake will keep for about a week at room temperature. Freeze it if you are making it more than a week ahead of time.
9. The Fannie Farmer Baking Book. |
57,939 | Title: Vanilla Souffle
Ingredients:
- 2 unsalted butter
- 1/3 granulated sugar
- 2 vanilla bean
- 1/2 flour
- 3/4 all-purpose flour
- 2 salt
- 1/4 eggs
- 4 pure vanilla extract
- 1 sugar
- 1 cream of tartar
- 1/4 confectioners' sugar
- 1/4 vanilla ice cream | 1. Butter and sugar eight 6-ounce soufflé dishes, including the rim of each dish.
2. In a medium saucepan over high heat, combine milk and vanilla bean with scrapings.
3. Bring to a boil, and remove from heat.
4. Cover, and let steep for 1 hour.
5. Remove bean from milk, and reserve for another use.
6. In a medium bowl, combine flour, 1/3 cup granulated sugar, and salt.
7. Add 1/2 cup steeped milk, whisking to combine and form a paste.
8. Transfer paste to saucepan with milk, and cook over medium heat while whisking constantly until thickened and smooth, about 5 to 8 minutes.
9. If the mixture begins to get lumpy, remove from heat, and whisk until smooth.
10. Remove saucepan from heat.
11. Prepare an ice-water bath: Fill a large bowl with cold water and ice.
12. Add egg yolks and vanilla extract to milk mixture, and whisk to combine.
13. Transfer soufflé base mixture to a shallow 1-quart container.
14. Cover surface directly with plastic wrap to prevent a skin from forming.
15. Set saucepan in the ice-water bath to cool completely.
16. Refrigerate until ready to use.
17. Remove soufflé base from refrigerator, and bring to room temperature, about 1 hour.
18. Preheat the oven to 375° with rack in center.
19. In the bowl of an electric mixer fitted with the whisk attachment, whip 5 egg whites on low speed with cream of tartar until foamy.
20. Gradually add remaining 1/4 cup sugar while slowly increasing the speed of the mixer until it is on high.
21. Whip until egg whites are stiff and shiny.
22. Gently fold egg whites into the soufflé base in three additions.
23. Divide between prepared dishes, gently tap on each dish on the work surface, and place on a baking sheet.
24. Transfer to oven, and bake until dark golden and the sides appear spongelike, 16 to 20 minutes.
25. Remove from oven, and dust with confectioners’ sugar.
26. Serve immediately with vanilla bean ice cream. |
248,897 | Title: Low Fat Pumpkin Angel Food Cake
Ingredients:
- 1 pumpkin puree
- 1 vanilla
- 1/2 cinnamon
- 1/2 nutmeg
- 1/4 ground cloves
- 1/8 ginger
- 1 | 1. Preheat oven to 350°F.
2. In a large bowl combine pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger.
3. Prepare cake according to the package directions.
4. Fold 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter.
5. Gently spoon the batter into a 10" tube pan.
6. Cut through the batter with a knife to remove any air pockets.
7. Bake on the lowest rack for 38 - 44 minutes until golden brown and cake springs back when lightly touched.
8. Invert on a wire rack immediately.
9. Cool for one hour until completely cool. Run knife around the sides and invert on plate. |
334,242 | Title: Chocolate Ice-Cream Cake
Ingredients:
- 370 cookies & cream ice cream
- 2 eggs
- 2 | 1. Preheat oven to 180.C or 160.C fan-forced.
2. Grease & line a deep 20cm round cake pan.
3. Using an electric mixer beat together cake mix, ice-cream & eggs for 1 min, scraping down the bowl.
4. Beat on med for 3 mins, pour into pan & bake for 35-40 mins or until cooked through. |
344,273 | Title: Zozworki - Ginger Polish Cookies
Ingredients:
- 3 eggs
- 300 sugar
- 300 flour
- 2 ginger powder
- 1 vanilla bean | 1. Blend eggs with sugar.
2. Slowly put ginger and flour.
3. Mix all ingredients.
4. Roll up dough (sometimes it could be difficult, because dough can be
5. sticky). Usually I am taking part of dough by tablespoon and I am putting at sprinkle by flour table.
6. Then I am covering all cookies by tea towel and leaving for 3 - 4 hours.
7. Next step is putting dough to oven (180 C degree) until cookies will be gold.
8. After baking cookies are little bit hard, u need to put it to metal or glass box/jar for few days.
9. Bon apetite :). |
449,726 | Title: Heart-Shaped Red Velvet Cupcakes With Cream Cheese Frosting
Ingredients:
- 2 eggs
- 4 water
- 2 cream cheese
- 2 powdered sugar
- 1 milk
- 1
- 1/2
- 1 | 1. Pre heat oven to the temputure on the box.Add the boxed mixes and the ingredients. Mix all the ingredients together.
2. Pour into pans and bake for the time on the box for 12 cupcakes. Take out of oven and cool for an hour or more. Remove cupcakes from pans. Frost half of the cakes. Stack the remaining half on top. Frost all over. If you would like pink icing add one drop of red food coloring. add sprinkles if desired. |
521,954 | Title: Devil's Food Cake
Ingredients:
- 1/2 cocoa powder
- 1/2 dark brown sugar
- 1 boiling water
- 9 unsalted butter
- 3/4 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 vanilla extract
- 2 eggs
- 2 | 1. Preheat the oven to 350 degrees F. Line the bottoms of both cake pans with parchment paper and butter the sides.
2. Put the cocoa and 1/2 cup dark brown sugar into a bowl with a bit of space to spare, and pour in the boiling water. Whisk to mix, then set aside.
3. Cream the butter and superfine sugar together, beating well until pale and fluffy; I find this easiest with a free-standing mixer, but by hand wouldn't kill you.
4. While this is going on - or as soon as you stop if you're mixing by hand - stir the flour, baking powder and baking soda together in another bowl, and set aside for a moment.
5. Dribble in the vanilla extract into the creamed butter and sugar - mixing all the while - and then drop in an egg, quickly followed by a scoopful of the flour mixture, then add the second egg.
6. Keep mixing and incorporate the rest of the dried ingredients for the cake then finally mix and fold in the cocoa mixture, scraping its bowl out well with a spatula. Divide this fabulously chocolatey batter between the two prepared pans and put in the oven for about 30 minutes, or until a cake tester comes out clean. Take the pans out and put them on a wire rack for 5 to 10 minutes, before turning the cakes out to cool.
7. Make Ahead Note: The cake layers can be baked 1 day ahead and assembled before serving: wrap tightly in plastic wrap and store in airtight container. Iced cake will keep for 2 to 3 days in airtight container in a cool place.
8. Freeze Note: Un-iced cake layers can be frozen on day of baking, each wrapped in double layer of plastic wrap and a layer of aluminium foil, for up to 3 months. Thaw for 3 to 4 hours on wire rack at room temperature. |
367,748 | Title: Pineapple Cream Cake
Ingredients:
- 18 1/2 eggs
- 2 mandarin oranges
- 1 crushed pineapple
- 1 mayonnaise
- 1/2 Cool Whip
- 12 instant vanilla pudding
- 2 | 1. Preheat oven to 350 degrees.
2. Combine cake mix, eggs, oranges, crushed pineapple and mayonnaise.
3. Beat for 5 minutes or until blended.
4. Pour into a 9x13 pan that has been greased and floured.
5. Bake 25 minutes or until golden.
6. Combine whipped topping, pineapple juice and pudding mixes.
7. Spread over cooled cake. |
176,752 | Title: Bread Pudding With Vanilla Sauce
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 2 light brown sugar
- 1/2 nutmeg
- 1/4 butter
- 2 3/4 raisins
- 4 sugar
- 1 light brown sugar
- 1/2 flour
- 3 nutmeg
- 1 egg
- 1 butter
- 1 vanilla
- 2
- 1 1/4
- 1 | 1. Set oven to 375 degrees.
2. Butter a deep 2 or 3-quart baking dish.
3. For the pudding; in a bowl combine the eggs, white sugar, brown sugar and nutmeg; stir in the melted butter and whipping cream; mix until well combined.
4. Add in the bread cubes and raisins; toss to combine with the cream mixture.
5. Transfer to the prepared baking dish.
6. Bake for about 50-55 minutes.
7. Cover with foil the last 30 minutes of baking to prevent excess browning.
8. Let stand for 10 minutes (or more) before serving with vanilla sauce.
9. For the vanilla sauce; in a heavy saucepan whisk all ingredients together (except vanilla) cook over medium heat whisking continuously for about 10 minutes or until thickened.
10. Remove from heat and stir in vanilla.
11. Serve warm or at almost room temperature with the pudding.
12. Delicious! |
372,212 | Title: Cool & Easy Strawberry Pie
Ingredients:
- 2 fresh strawberries
- 2/3 boiling water
- 1 gelatin
- 1/2 cold water
- 1 Cool Whip Lite
- 1 graham cracker crumb crust | 1. SLICE 1 cup strawberries; refrigerate for later use. Chop remaining berries; set side. Add boiling water to gelatin mix; stir 2 minute until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
2. WHISK in COOL WHIP. Stir in chopped berries. Refrigerate 20 to 30 minute or until mixture is very thick and will mound. Spoon into crust.
3. REFRIGERATE 6 hours or until firm. Top with sliced berries. |
274,768 | Title: Light Blueberry Dessert
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/3 butter
- 2 skim milk
- 1 vanilla
- 30 fat-free sugar-free instant vanilla pudding mix
- 4 frozen blueberries
- 4 Splenda granular
- 3 cornstarch
- 3/4 water
- 1 1/2 cinnamon | 1. Mix crumbs and 1/2 teaspoon cinnamon, then add melted butter and mix well. Pat into a 9 x 13 pan.
2. Mix skim milk, vanilla and pudding mix until smooth and spread evenly in pan, refrigerate while preparing the blueberries.
3. Bring blueberries and 1/2 cup water to a boil. Mix cornstarch and 1/4 cup water to a thin paste (add more water if necessary) and add to the boiling blueberries, stirring to thicken. Add splenda and cinnamon and mix well.
4. Allow blueberries to cool for 5 minutes then spread evenly over the pudding in pan. Chill completely before serving. |
51,450 | Title: Cereal Apple Crisp
Ingredients:
- 2 brown sugar
- 1 flour
- 1/3 cinnamon
- 1 butter
- 1/4 margarine
- 4 granny smith apples
- 1/2 raisins
- 1/2 | 1. Combine first 4 ingredients and stir well.
2. Add butter and stir until combined.
3. Toss 1 1/2 cups of mixture with apples and put in a greased 9-inch square baking dish.
4. Drizzle the juice over the mixture.
5. Bake at 350 for 30 minutes.
6. Add nuts or raisons to remaining cereal and sprinkle over apples.
7. Bake uncovered for 20 more minutes or until apples are tender and the top is browned.
8. Serve warm- goes great with ice cream. |
103,865 | Title: Rudolph the Red Nosed Reindeer Cookies
Ingredients:
- 4
- 96
- 1
- 64
- 32 | 1. Microwave the chocolate in a small glass dish on high for 3 minutes, stirring once.
2. For each Rudolph dip 2 pretzel sticks in chocolate and stick to top of each sandwich cookie, forming large antlers.
3. Break one pretzel in half, dip in chocolate and place pretzel half next to longer pretzel sticks, forming antlers.
4. Dip one side of blue, green, or brown mini M&M's in melted candy coating and place, coated side down, on cookies for the eyes.
5. Dip one side of the cinnamon red hot, or red M&M in candy coating, and place on cookies, coated side down, for the nose. |
524,340 | Title: Apple Crisp in a Mug
Ingredients:
- 1 brown sugar
- 1 flour
- 1 cinnamon
- 1 apple
- 1 -2 oats
- 1 butter | 1. Combine the brown sugar, flour and cinnamon in a small bowl. Thinly slice the apple and toss in sugar mixture to coat.
2. In a separate small bowl, combine the oats and butter. (I prefer old fashioned oats, even though the original recipe called for instant. I add enough oats to absorb all the butter, which was more than the 1 Tbls. called for in the original recipe.).
3. Place the apples in a microwave safe mug and top with the oat mixture. Microwave 2-3 minutes or until the apples are tender.
4. Top with a small scoop of ice cream, or whipped cream and a drizzle of caramel sauce, or sprinkle with shredded cheddar cheese before serving, if desired. |
End of preview. Expand
in Data Studio
README.md exists but content is empty.
- Downloads last month
- 26