lumicero/recipes-ing2inst huggingface dataset:
Title: Gingerbread Cookie Mix in a Jar
Ingredients:
- 2 flour
- 1 baking powder
- 1 baking soda
- 1 1/2 flour
- 2 ground ginger
- 1 ground cloves
- 1 ground cinnamon
- 1 ground allspice
- 1 brown sugar
Instructions:
1. Mix 2 cups of the flour with the baking powder and baking soda. Mix the remaining 1 1/2 cups flour with the ginger, cloves, cinnamon and allspice. In a 1 quart wide mouth canning jar, layer the ingredients starting with the flour and baking powder/soda mixture, then the brown sugar and finally the flour and spice mixture. Pack firmly between layers.
2. Attach a card to the jar with the following directions: Gingerbread Cookies.
3. Empty contents of jar into a large mixing bowl. Stir to blend together. Mix in 1/2 cup softened butter or margarine, 3/4 cup molasses and 1 slightly beaten egg. Dough will be very stiff, so you may need to use your hands. Cover, and refrigerate for 1 hour.
4. Preheat oven to 350 degrees.
5. Roll out dough to 1/4 inch thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place cookies on a lightly greased cookie sheet about 2 inches apart.
6. Bake for 10-12 minutes Decorate as desired.
Title: Cherry-Almond Roll
Ingredients:
- 4 granulated sugar
- 1/2 granulated sugar
- 1/3 flour
- 1/4 whole wheat flour
- 4 baking powder
- 1/2 powdered sugar
- 1/4 mascarpone cheese
- 1/4 cream cheese
- 1 butter
- 4 powdered sugar
- 4 fresh cherries
- 1/4 fresh cherries
- 1/2
- 4 -6
- 1
- 4
Instructions:
1. Cake: Put the egg yolks in a mixer bowl & the egg whites into a small container & set aside. In a small bowl, combine the flours & the baking powder. Set aside. Grease & flour a 10x15x1 inch jelly roll pan & preheat oven to 375 degrees.
2. Beat egg yolks & almond extract on high speed until thick & bright yellow (this takes several minutes) & then very slowly begin adding in the 1/3 cup of sugar, beating til nearly dissolved. Beat in the strawberry jam. Transfer this mixture to a smaller bowl & set aside.
3. Wash & dry the mixer bowl & wire whip thoroughly, to remove any yolk mixture, & then add the egg whites. Beat on medium speed until soft peaks form. Slowly add the 1/2 cup sugar & beat until stiff peaks form.
4. Gently fold egg yolk mixture into beaten egg whites until almost combined & then sprinkle the flour mixture in & fold everything together. Try to keep as much volume as possible during this step.
5. Lightly spread batter into prepared jelly roll pan, making sure to push it into the corners too.
6. Bake at 375 degrees for 12 minutes or until cake springs back when lightly touched.
7. Remove from oven & gently loosen the edges of the cake from the pan.
8. Lay out a large, clean kitchen towel & sprinkle the surface with powdered sugar. Quickly flip pan over onto powdered sugar & let cake fall out. Lightly dust the top with powdered sugar. From a short end, begin rolling both the cake & the towel into a log. Dusting additional powdered sugar on the underside of the towel as you go. Place rolled cake & towel on a wire rack to cool (45-60 minutes).
9. Filling: Beat mascarpone cheese, cream cheese, butter & almond extract til combined. Begin adding powdered sugar, a cup at a time, until the mixture thickens but is still a spreading consistency.
10. Stir in the chopped fresh cherries & a few drops of the red food coloring, if desired.
11. Assembly: Unroll cake & spread filling to within one inch of the edges all the way around. Roll up cake & filling only this time, lay a medium piece (about 8") of waxed paper over the top of the roll & carefully wrap the roll in the paper. Transfer to a platter & place in the refrigerator for about an hour, turning the roll over at about 30 minutes to avoid a "flat area" from forming.
12. When chilled, remove waxed paper & place roll seam side down on serving platter. Place 4 small dollops of whipped cream across the top of the roll & place one cherry on top of each dollop. Serve immediately or refrigerate until serving time.
Title: Golden Syrup Dumplings (Egg Free)
Ingredients:
- 1 brown sugar
- 1/2 golden syrup
- 2 1/2 water
- 1 1/2 self raising flour
- 30 butter
- 2 golden syrup
- 1/2 milk
Instructions:
1. To make the dumplings: Rub the flour and butter together in a large bowl (a small bowl makes lots of mess on your counter).
2. Add the syrup and enough milk to make a soft dough.
3. Use floured hands to grab cherry sized portions and roll into a ball.
4. Place on a floured plate and cover with cling wrap and pop in the fridge (can be done upto 8 hours ahead of time).
5. For the sauce:
6. In a medium saucepan (I have 4 kids, so my medium is a good size) add the first 3 ingredients, stir and bring to the boil.
7. Carefully drop the dumplings in, a single layer only.
8. Boil uncovered for 7-10 minutes. Insert a toothpick to check for done-ness, they should resemble a scone inside.
9. If over cooked they loose al lightness and go stodgy - so timing is everything! Don't walk away while boiling the dumplings.
10. Serve with either whipped cream and/or ice-cream.
11. Left over sauce makes a great ice-cream topping.
12. Please note - I often make double, due to guests OR a long day with swimming/basketball or other sport events due to 3 sons.
Title: Candy Cane Crisps
Ingredients:
- 1 butter
- 1 powdered sugar
- 1 1/2 vanilla extract
- 1 1/3 all-purpose flour
- 1 rolled oats
- 1/2 salt
- 3/4 powdered sugar
- 1/2
Instructions:
1. Oven 325.
2. Beat together butter and powdered sugar until creamy.
3. Mix in vanilla extract.
4. Add flour, oats and salt.
5. Combine well.
6. Stir in 1/4 cup crushed candy canes.
7. Roll rounded teaspoonfuls of the dough in the 1/2 cup powdered sugar.
8. Place balls about 2 inches apart on a greased cookie sheet.
9. Flatten with a fork in a criss-cross pattern and sprinkle cookies with about 1/4 tsp of remaining crushed candy canes.
10. Bake at 325 for 18-20 minutes or until the edges of the cookies are SLIGHTLY brown.
11. Let cookies cool on the pan for about 2 minutes, and then transfer to a rack to cool.
Title: Light and Lovely Lace Cookies
Ingredients:
- 2 light brown sugar
- 1 granulated sugar
- 2 honey
- 3 light butter
- 2 whole wheat pastry flour
- 1/4 baking soda
- 1/2 vanilla extract
- 1/2 salt
- 1 milk
- 10 powdered sugar
Instructions:
1. Preheat oven to 375 degrees; have a cookie sheet lined with parchment paper. Set aside.
2. In a heavy duty small to medium saucepan, place the sugars along with the butter and on a medium heat; mix with a wire whisk or rubber spatula until all is smooth and melted. Then add the honey and stir again.
3. Now add the flour and the baking soda along with the pinch of salt and mix again.
4. Take off the heat and add the vanilla extract and mix again.
5. Using a 1/2 tsp measuring spoon, place the batter on the cookie sheet. (They spread out, so space them).
6. You should have enough batter for about 36 cookies. Bake each cookie sheet one at a time for best results. Bake for about 7 minutes and turn the pan around after about 3 minutes.
7. The cookies should look golden brown but not burnt.
8. Take out of the oven and place on cooling rack. The cookies will start to crisp up after they cool completely.
9. When all the cookies are cooled. Take the chips and melt them in the microwave in a microwave safe bowl. Start with 30 seconds, take out, stir and place back in for another 20 seconds until the chocolate is nice and smooth.
10. With a butter knife or small metal spatula, spread the chocolate on a cookie and find a matching size and shape to make a sandwich. Press very gently and keep doing this until all the cookies are done. You should have enough chocolate for all 18 sandwiches.
Title: Christmas Chocolate Pistachio Thumbprints
Ingredients:
- 1/3 powdered sugar
- 1 butter
- 1 margarine
- 3/4 vanilla
- 1 egg
- 1 pistachio pudding mix
- 2 flour
- 1/2 powdered sugar
- 3/4 - 1 1/4 butter
- 1 1/2 vanilla
- 2 milk
- 1 chocolate chips
- 1 -3 shortening
- 1/2
- 2
Instructions:
1. Beat powdered sugar, butter, vanilla, almond extract, pudding mix and egg.
2. Add flour and chocolate chips. Mix well.
3. Shape into 1-inch balls. Roll in nuts. With thumb, make imprint in center.
4. Bake at 350 degrees, 10 minutes or until light golden brown.
5. Cool completely.
6. Combine all filling ingredients. Melt butter and mix into powdered sugar. Add milk and food coloring to make a thick red filling.
7. Spoon scant teaspoon in the center of each cookie.
8. Melt chocolate chips and shortening. Drizzle over cookies.
9. Let set until icing is hard.
Title: Noodle Kugel
Ingredients:
- 18 butter
- 4 eggs
- 6 cottage cheese
- 9 sour cream
- 9 sugar
- 1/2 cinnamon
- 1 vanilla
- 2 apples
- 1 raisins
- 18 sugar
- 4 cinnamon
- 1
Instructions:
1. Cook noodles in boiling water until just tender, about 10 min.
2. Drain well and transfer to large mixing bowl Add butter and mix until butter is melted.
3. Set aside.
4. In another mixing bowl, combine egg yolks, cottage cheese, sour cream, sugar, 1 tsp.
5. cinnamon, vanilla, orange peel, and apples or raisins (or both).
6. Add this to noodle mixture and mix thouroughly.
7. Beat egg whites until stiff.
8. Fold whites into the noodle mixture.
9. Pour into a 2 1/2 qt.
10. greased baking dish.
11. Sprinkle with cinnamon-sugar topping mix.
12. Bake in pre-heated 400 degree oven for 45 minutes.
13. Serve warm or at room temperature.
Title: Quick Peanut Butter Crunch Balls
Ingredients:
- 1/3 peanut butter
- 2 graham cracker squares
- powdered sugar
Instructions:
1. Break graham crackers into very small pieces (about the size of peas). you can use your hands or any tool around that can be used to mash things.
2. Put graham cracker pieces in a bowl, then stir in peanut butter.
3. Shape peanut butter and graham cracker mixture into small balls.
4. If desired, crunch balls can be rolled in a thin layer of powdered sugar for added sweetness.
5. Place balls in refrigerator for 30 min or until firm (refrigerator just makes the crunch balls a better texture).
Title: Neapolitan Sundaes
Ingredients:
- 3 strawberries
- 4 non-fat vanilla yogurt
- 1 1/3
- 1/4
Instructions:
1. Add 1 cup of strawberries to a blender container to a blender container or food processor bowl.
2. Cover and process until nearly smooth.
3. Slice remaining strawberries.
4. Drizzle berry puree onto 4 dessert plates.
5. Place cake slices on top of puree.
6. Top each with frozen yogurt.
7. Sprinkle with 1 T.
8. chocolate pieces.
9. Top with remaining strawberries.
10. Serve immediately.
11. **Ihave also the cubed angel food cake and placed it into individual serving bowls.
12. Then I added the icecream on top.
13. Then I placed sliced strawberries that had been sprinkled with some sugar on top of that.
14. Then I added mini chocolate chips.
15. Whip cream and mint would be good too.
Title: Healthy Oat N Raisin Cookies
Ingredients:
- 1 flour
- 1 baking soda
- 1/2 salt
- 2 oats
- 1/4 wheat germ
- 3/4 margarine
- 1 1/2 brown sugar
- 2 eggs
- 1 vanilla
- 3/4 coconut
- 3/4 raisins
- 1/2
Instructions:
1. Combine flour, soda, salt, oats and wheat germ stir well to blend.
2. cream butter, brown sugar, eggs, and vanilla together thoroughly.
3. add oats mixture mix well.
4. stir in raisins and nuts.
5. drop dough by teaspoonfuls onto lightly greased baking sheets. flatten slightly with hand or floured fork.
6. bake at 350 f for 12-15 minutes or until golden.
7. makes about 4 1/2 dozen cookies.
Title: Magic Brownie Pudding
Ingredients:
- 1 flour
- 2/3 sugar
- 1/2 pecans
- 4 baking powder
- 2 salt
- 1 milk
- 1/2 light brown sugar
- 2 boiling water
- 1
- 2
- 1
Instructions:
1. Preheat oven to 325°F Grease an 8x8-inch baking dish.
2. Combine the flour, sugar, pecan (optional), cocoa powder, baking powder and salt in a medium bowl and mix well. Stir in milk and vegetable pol. Spread in prepared baking dish.
3. In a small bowl, combine the brown sugar and cocoa powder, mix well.
4. Sprinkle the brown sugar/cocoa mixture evenly on top of batter in baking dish. Pour boiling water on top of the brown sugar mixture.
5. Bake until set, about 25 minutes.
Title: Gingersnaps
Ingredients:
- 2 white sugar
- 3/4 butter
- 2 eggs
- 1/2 molasses
- 2 vinegar
- 3 3/4 flour
- 1 1/2 baking soda
- 3 ginger
- 1/2 cinnamon
- 1/4 clove
- 1/4 allspice
Instructions:
1. Preheat oven to 325°F.
2. Cream butter and sugar together.
3. Stir in eggs, molasses, and viegar.
4. In seprate bowl mix dry ingrediants, and to wet mix and mix well.
5. Roll dough into balls, sprinkely with sugar, and bake on greased cookie sheets for around 12 minutes.
6. Remove from oven and let stand for 5 minutes then transfer cookies to cooling rake.
Title: Low-Carb Thumbprint Cookies
Ingredients:
- 1/2 butter
- 1/4 stevia
- 1 egg
- 1/2 vanilla
- 1/2 pecans
- 1/2 salt
- 1/4
- 2/3
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter, sugar, egg and vanilla. Add flours, salt and walnuts.
3. Shape into balls. Place on cookie sheets about 2 inches apart. Bake for 5 minutes.
4. Remove cookies from oven. Place a dent in each cookie with thumb. Put jam in each thumbprint. Bake for another 8+ minutes until golden brown.
Title: Hazel's Lemon Cake
Ingredients:
- 1 eggs
- 6 water
- 4 powdered sugar
- 3/4
- 2
Instructions:
1. Place all ingredients in a bowl and beat for 4 minutes.
2. Bake in a 9x13 pan according to box directions.
3. While baking mix the lemon juice and powder sugar.
4. When cake is removed, and while hot, poke holes with a fork into cake then pour glaze over cake.
Title: Apple Pie Sandwich
Ingredients:
- 2 tart apples
- 1 water
- 1/2 sugar
- 5 cornstarch
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 2 lemon juice
- 12 eggs
- 3 milk
- 2/3 vanilla extract
- 2 confectioners' sugar
Instructions:
1. In a large saucepan, cook apples and water over medium heat for 10 minutes or until apples are tender. Combine 1/2 cup sugar, cornstarch, cinnamon and nutmeg; stir into apple mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice.
2. Spread six slices of bread with 1/3 cup filling; top with remaining bread. In a shallow bowl, beat the eggs, milk, vanilla and remaining sugar.
3. Dip sandwiches in egg mixture. Cook on a lightly greased hot griddle until golden brown on both sides. Sprinkle with confectioners' sugar if desired.
Title: Carrot-Pineapple Cake
Ingredients:
- 2 self-rising flour
- 2 cinnamon
- 1 1/2 sugar
- 2 eggs
- 4 carrots
- 2 crushed pineapple
- 1 cream cheese
- 3/4 butter
- 1 confectioners' sugar
- 1/2 vanilla extract
- 1
- 2
Instructions:
1. Heat oven to 325°F Grease thoroughly and lightly dust with flour tow 9-inch square pans or thrwew 8-inch round pans. Sift flour and cinnamon together. Combine oil, sugar, and eggs in a large mixer bowl, and beat thoroughly. Add flour mixture and beat to blend ingredients. Fold in carrots, pineapple and nuts. Pour batter into prepared pans and bake until cake bagins to pll away from sides of pans (about 1 hour). Cool 15 minutes and remove from pan. Cool completely before frosting. (see Cream Cheese Frosting).
2. CREAM CHEESE FROSTING:.
3. Combine all ingredients and beat ot blend, spread on cake -.
Title: Cheater's Bananas Foster
Ingredients:
- 1 butter
- 2 brown sugar
- 1 banana
- 4 vanilla ice cream
Instructions:
1. Slice up a banana into quarter inch slices.
2. Then melt butter and brown sugar in a frying pan, making sure to stir as you do so.
3. After a minute or so, add the sliced banana and stir to make sure the banana gets coated in the sauce.
4. Let the banana fry, while you quickly scoop out ice cream into two bowls.
5. Pour topping over ice cream and if desired garnish with whipped cream.
6. Immediately serve.
Title: Festive Chewy Cherry Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 1/2 brown sugar
- 2 cherry juice
- 1 all-purpose flour
- 2 3/4 maraschino cherry
- 1 flaked coconut
- 1 1/4
Instructions:
1. Cream butter and sugar together until fluffy, then blend in juice from drained cherries and extract.
2. Mix in flour until combined then stir in coconut and cherries.
3. Shape the dough into rolls in plastic wrap(this will be very sticky!) and place in fridge for a few hours until firm (or freeze until needed).
4. Preheat oven to 380°F
5. remove from fridge and slice into rounds and place on an ungreased cookie sheet and bake for about 10-12 minutes.
6. I did mine convection at 360 for about 10 minutes also.
7. Bake until edges are slightly brown.
Title: Palestinian Harissa
Ingredients:
- 3 semolina
- 3/4 sugar
- 3/4 butter
- 1 1/2 baking powder
- 1 yoghurt
- 1/2 tahini
- 1 sugar
- 3 water
- 2
- 1/2
Instructions:
1. For the preparation of syrup : in a pot on the fire boil water and sugar together and let it boil for 10 minutes and then add the lemon juice and let boil two minutes and put it a side to cool .
2. For the preparation of harissa , in a bowl mix the butter,semolina and sugar , together until homogeneous .
3. In another bowl , mix yogurt and baking powder together and leave 10 minutes until yoghurt is double sized.
4. Add the yogurt mixture and baking powder to the mixture of semolina and mix by hand again until homogeneous components.
5. brush the bottom and sides of a baking tray with tahini ,spread out the dough over a thickness of not more than a centimeter and a half and level the surface and then divide into squares.
6. put almonds in the center of squares ,place inside the oven pre- heated to 250 ° C for 30 to 45 minutes until golden brown.
7. Remove from oven and pour the syrup cut into serving dish
8. .
Title: Pecan Cream Cheese Treats
Ingredients:
- 4 cream cheese
- 2 pecans
- 1 Splenda sugar substitute
- 2 unsweetened dried shredded coconut
- 1/2
Instructions:
1. Place all ingredients, except coconut, in a food processor and process till the nuts are well chopped and everything is well blended.
2. Roll into bite size balls and then roll in coconut.
3. Refrigerate.
Title: Mango Cake With Lemon Icing
Ingredients:
- 1 1/2 raisins
- 1/2 water
- 1 1/2 shortening
- 2 brown sugar
- 3 eggs
- 1 1/2 cake flour
- 3/4 baking soda
- 1 1/2 salt
- 3/4 ground cinnamon
- 3/4 ground nutmeg
- 1 1/2 ground cloves
- 1/3 fresh mango
- 3 butter
- 2 -3 powdered sugar
- 1 water
- 1 lemon rind
- lemon rind
Instructions:
1. For the cake:.
2. Place raisins in a small bowl; add boiling water to cover. Let stand 15 minutes. Drain well, and set aside.
3. Beat shortening at medium speed of an electric mixer until creamy; gradually add brown sugar, beating well.
4. Add eggs, one at at time, beating after each addition.
5. Combine flour and next 5 ingredients; add to the shortening mixture alternately with pureed mango, beginning and ending with the flour mixture. Stir in the reserved raisins.
6. Pour the batter into a greased and floured 13x9x2 inch pan. Bake at 325 degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
7. For the icing:.
8. Beat butter at medium speed of an electric mixer until creamy. Gradually add the sugar, beating until blended. Add the water and lemon rind, beating until it reaches spreading consistency.
9. Spread the lemon icing on top of the cooled cake.
Title: Simple Apple Crisp
Ingredients:
- 5 apples
- 1 cinnamon
- 1/4 nutmeg
- 1/2 water
- 1 lemon juice
- 1/2 butter
- 1 sugar
- 3/4 flour
Instructions:
1. Pre-heat oven to 350°.
2. Placed sliced apples in buttered 8x8 pan.
3. Add spices, lemon juice and water.
4. In separate bowl, mix butter, sugar and flour until crumbly; sprinkle on top of apples.
5. Bake for 1 hour or until top is golden brown and apples are tender.
Title: Chocolate and Walnut/Pecan Cake
Ingredients:
- 1 self raising flour
- 1/4 cocoa powder
- 1 caster sugar
- 1/4 butter
- 3/4 milk
- 1 egg
- 1/2 vanilla essence
- 1/2 walnuts
- pecans
Instructions:
1. Sieve flour, baking powder, cocoa together. Mix in the walnuts. Keep aside.
2. Beat the butter with sugar till light and fluffy add in the eggs and vanilla and beat for 2 minutes.
3. Add in the flour, walnuts and cocoa mixture slowly alternating with milk and mix very lightly but firmly.
4. Pour into a greased 8 inch-dish and bake at about 190c for 35 minutes.
5. Icing (optional) I sift with icing sugar.
6. ENJOY!
Title: Apple Brown Betty With Hard Sauce
Ingredients:
- 6 apples
- 6 -8 eggs
- 6 milk
- 4 sugar
- 1/2 cinnamon
- 1 molasses
- 1/4 vanilla extract
- 1 butter
- 4 powdered sugar
- 4 Bourbon
- 4
Instructions:
1. Preheat oven to 350°. Cube raisin bread, and mix with apples. Spread evenly in a 9x9-inch baking dish. In a bowl mix eggs with milk, sugar cinnamon, molasses, and vanilla to combine well. Pour over the bread and apples.
2. Bake for 18 to 22 minutes until set. Remove and let cool.
3. For Hard Sauce: Combine all ingredients and mix well.
4. Pour over your Apple Betty and enjoy!
Title: Apple or Cherry or Blueberry Pie Quesadilla
Ingredients:
- 1 butter
- 2 flour tortillas
- 1 cheddar cheese
- 1/2 sugar
- 1 cinnamon
- 1/4
Instructions:
1. Preheat oven to 375.
2. Spray iron skillet or cookie sheet with cooking spray.
3. Microwave butter, cover with a paper towl and microwave about 15 seconds until melted.
4. Place 1 tortilla in skillet or cookie sheet.
5. Spoon fruit onto middle of tortilla leaving about 1/2 inch all around.
6. Sprinkle with cheese.
7. Place the second tortilla on top.
8. Drizzle melted butter evenly over the crust.
9. Mix the sugar and cinnamon (if apples are used) in a small bowl.
10. Sprinkle over tortilla.
11. Bake about 8-10 minutes until just beginning to brown.
12. Remove from oven and cut into 4 wedges.
13. Serve with vanilla ice cream!
Title: Heavenly Pie
Ingredients:
- 8 cream cheese
- 8 silken tofu
- 1 egg
- 6 vanilla
- 1 graham cracker pie crust
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a mixer, blend the cream cheese, chocolate, tofu, egg, and vanilla until smooth.
3. Spoon filling into the pie crust, and bake for 30 minutes.
4. Chill before serving, top with whip cream or yogurt, and enjoy!
Title: Tres Leches Cake from Cafe Central, El Paso
Ingredients:
- 9 eggs
- 1 1/2 sugar
- 12 butter
- 2 all-purpose flour
- 1 1/2 baking powder
- 1 milk
- 1 vanilla extract
- 1 cream of tartar
- 2 heavy cream
- 1 evaporated milk
- 1 sweetened condensed milk
- 2 heavy cream
- 1/3 sugar
Instructions:
1. Cake:
2. Preheat oven to 350 degrees.
3. Separate egg yolks and whites, keeping whites at room temperature.
4. In bowl of an electric mixer, cream sugar and butter together until pale yellow and fluffy.
5. Add egg yolks and beat until fluffy again, 2 to 3 minutes on medium-high speed.
6. In a separate bowl combine flour and baking powder.
7. In a third bowl mix milk and vanilla.
8. Alternately add the flour mixture and the milk mixture to the butter mixture (a fourth at a time) until all are combined.
9. Beat until smooth after each addition.
10. Beat egg whites with cream of tartar until soft peaks form and, using a large spatula, gently but thoroughly fold into flour-and-butter mixture.
11. Grease bottom of a 9- by 13-inch metal baking pan.
12. Pour in batter and bake for approximately 25 minutes, until golden brown. Allow to cool.
13. (May also be baked in an 11.5- by 17.5-inch sheet pan for 20 minutes; this size rises very evenly, helpful for inexperienced cooks.).
14. Three Milks:
15. Stir the milks together thoroughly; do not beat.
16. Do not refrigerate canned milks before using.
17. Cream Icing:
18. Whip cream and sugar together until stiff.
19. When cake is cool, slice or peel off the thin top crust.
20. Ice sides first, creating a small lip on top to catch milk mixture.
21. Pour milk mixture evenly over top of cake (if necessary, poke holes in cake with a knife or toothpick to facilitate soaking; you will probably need only 3/4of mixture).
22. Finish icing top.
23. Refrigerate.
24. (If using an 11.5- by 17.5-inch pan, cut cake in half to make 2 equal pieces. Soak first layer, ice top if desired, and place second layer on top of it. Proceed as above.) Serves 12.