lumicero/recipes-ing2inst huggingface dataset:
Title: Pink Champagne Cupcakes for Two
Ingredients:
- 1 sugar
- 1/3 unsalted butter
- 2 vanilla extract
- 1/4 flour
- 1/3 baking soda
- 1/8 baking powder
- 1 salt
- 2 1/2 sour cream
- 2 unsalted butter
- 1 powdered sugar
- 1/4
- 1 - 1 1/2
- 2 -3
- 1
Instructions:
1. Preheat oven to 350 degrees F. Line a cupcake pan with 4 liners.
2. In a medium bowl, whisk together the egg white and sugar until completely combined. Slowly drizzle in the melted butter while whisking, and mix until combined. Mix in the vanilla extract.
3. Add the flour, baking soda, baking powder, and salt to the bowl. Whisk together until fully incorporated.
4. Add the champagne and sour cream, and whisk until fully mixed. Using a toothpick, place a small drop of pink food coloring and mix. Add more until desired color is reached.
5. Evenly divide the batter between the 4 cupcake liners. Bake 16-20 minutes, or until toothpick inserted into the center comes out clean. Let cupcakes cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
6. Frosting:
7. In a medium bowl, beat butter and 1 cup of powdered sugar together using a hand mixer. When combined and fluffy, add 2 teaspoons champagne and mix until combined. If the frosting is too stiff, add more champagne. If the frosting is too runny, add more powdered sugar. Using a toothpick, place a small drop of pink food coloring and mix. Add more until desired color is reached.
8. Frost cupcakes as desired.
Title: Pear Spice Bundt Cake With Walnut Praline Topping
Ingredients:
- 2 all-purpose flour
- 1 1/2 cinnamon
- 1 1/2 allspice
- 1 1/2 nutmeg
- 1 baking soda
- 1 baking powder
- 1/2 salt
- 1 unsalted butter
- 1 sugar
- 3 eggs
- 1 vanilla
- 1 buttermilk
- 3 pears
- 1 walnuts
- 3/4 brown sugar
- 1/2 butter
- 1/4 walnuts
- 1
Instructions:
1. Cake:
2. Put oven rack in middle position and preheat oven to 350°F Butter and flour bundt pan.
3. Sift together flour, baking soda, baking powder, and salt into a bowl.
4. Beat together butter, sugar, cinnamon, allspice, and nutmeg in another bowl with an electric mixer at medium-high speed until fluffy, about 3 minutes in a standing mixer or 4 with a handheld. Add yolks 1 at a time, beating well after each addition, then beat in vanilla.
5. Reduce speed to low, then add flour mixture and buttermilk alternately in batches, mixing well after each addition.
6. Fold in pear pieces and chopped walnuts.
7. Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks, then fold whites into batter gently but thoroughly.
8. Spoon batter into pan, smoothing top, and bake until a wooden pick or skewer comes out clean, 40 to 50 minutes. Cool cake in pan on a rack 10 minutes, then invert onto rack and cool completely.
9. Walnut Praline Topping:
10. Stir golden brown sugar, whipping cream and 1/2 cup butter in heavy medium saucepan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in walnut pieces. Spoon warm topping over warm cake. Serve warm or at room temperature.
Title: Poor Man's Cake
Ingredients:
- 1 sugar
- 2 raisins
- 1 allspice
- 1/4 clove
- 1/4 salt
- 1 cinnamon
- 1
Instructions:
1. Boil together all ingredients.
2. Add water just enough water to cover raisins.
3. Boil until raisins are tender.
4. Cool.
5. Add 1 t baking soda and enough Unbleached flour to make a stiff batter.
6. Pour batter into 9-inch round cake pan.
7. Bake in moderate oven until cake springs back when touched lightly (about 1 hour at 350 degrees F).
8. Serve warm or cold with cream, custard sauce or powdered sugar frosting.
9. Walnuts may be added to batter just before baking.
Title: Chocolate Shortbread Press Cookies
Ingredients:
- 1 1/2 unsalted butter
- 1 sugar
- 1/2 salt
- 1 vanilla
- 2 eggs
- 3 1/2 all-purpose flour
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, cream together butter, sugar and salt. Beat until light and fluffy. Add vanilla and egg one at a time, continuously beating.
3. Gradually add flour and cocoa powder, beating until well incorporated.
4. Place dough in cookie press with desired disk. Press dough out onto an ungreased baking sheet.
5. Bake for 8 to 10 minutes or until the cookies are golden brown on the edges. Rotate baking sheet halfway through the baking time.
Title: Layered Walnut Pumpkin Pie
Ingredients:
- 3/4 walnuts
- 1 unflavored gelatin
- 1/4 cold water
- 16 pumpkin
- 3/4 sugar
- 1/2 milk
- 3 eggs
- 1 pumpkin pie spice
- 1/2 salt
- 1/2 vanilla
- 1
Instructions:
1. Finely chop the walnuts and set aside.
2. Soften the gelatin in water in a 2 quart saucepan. Stir in the pumpkin, 1/2 cup of sugar, milk, lightly beaten egg yolks, pumpkin pie spice and salt. Heat just to boiling, stirring constantly. Turn heat to very low & cook 5 minutes more, stirring.
3. Remove from heat & cool. Chill until mixture thickens slightly.
4. Beat egg whites to soft peaks. Gradually beat in 2 tablespoons of the sugar, beating until stiff. Fold into the pumpkin mixture along with the chopped walnuts.
5. Beat the whipping cream with the remaining sugar until stiff.
6. Turn half the pumpkin mixture into the prepared pie shell & level off.
7. Top with 3/4 of the whipped cream spread in an even layer.
8. Top with remaining pumpkin filling.
9. Decorate with remaining whipped cream and walnut halves.
10. Chill at least 4 hours before serving.
Title: Cake Cookies
Ingredients:
- 1 egg
- 1 water
- 1/4 chocolate chips
- 1/4
- 1/2 - 1
Instructions:
1. Heat oven to 350*.
2. In a bowl mix cake mix and other ingridents. Stir all items together and put spoonfuls on a baking dish. Cook for 8-10 minutes or until done.
Title: Cherry Carnival
Ingredients:
- 1 3/4 flour
- 2 baking powder
- 1/2 salt
- 1/4 shortening
- 1 sugar
- 1 egg
- 3/4 milk
- 2 sour pitted cherries
- 1/2 sugar
- 2 cornstarch
- 3/4 cherry juice
- 1 boiling water
- 1/4
Instructions:
1. Sift together the flour, baking powder and salt.
2. Add the shortening, sugar, egg and milk.
3. Beat until smooth.
4. Add the cherries and pour into greased 9 x 13 pan.
5. Bake at 350 for 30-40 minutes.
6. For the cherry sauce, mix together the sugar and cornstarch in a small saucepan.
7. Gradually stir in 1 cup of boiling water and cherry juice.
8. Boil for 1 minute stirring constantly.
9. Remove from heat and add almond extract.
10. To serve, slice the cherry cake and spoon the cherry sauce over individual slices.
11. Serve warm.
Title: Easy Fresh Strawberry Pie Recipe (Taste of Home)
Ingredients:
- 9 sugar
- 3/4 cornstarch
- 2 water
- 1 strawberry gelatin
- 3 strawberries
- 4 of fresh mint
Instructions:
1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 350 for 8 minutes.
2. Remove foil and bake 5 minutes longer. Cool on a wire rack.
3. In a small saucepan, combine the sugar, cornstarch, and water until smooth.
4. Bring to a boil and cook and stir for 2 minutes or until thickened.
5. Remove from the heat and stir in gelatin until dissolved. Refrigerate 15 to 20 minutes or until slightly cooled.
6. Meanwhile, arrange strawberries in the crust. Pour gelatin over berries.
7. Refrigerate until set. Garnish with mint if desired.
Title: Greek Honey Walnut Balls
Ingredients:
- 1/3 honey
- 3/4 sugar
- 1/2 cinnamon stick
- 1 whole cloves
- 3 ground walnuts
- 1 butter
- 1/2 all-purpose flour
- 1 brandy
- 3 baking powder
- 2 baking soda
- 3/4 ground cinnamon
- 1/4 ground cloves
- 1/2 ground nutmeg
- 1/4 walnuts
- 1/4
- 1/2
Instructions:
1. Combine honey, 1/4 cup sugar, 1/4 cup orange juice, cinnamon stick and whole cloves in a small saucepan. Bring to a boil. Reduce heat and boil gently for 5 minutes, uncovered. Strain syrup, discarding spices. Remove 1/4 cup syrup. Set aside remaining syrup.
2. Preheat oven to 350°F.
3. Combine ground walnuts and orange peel in a medium bowl. Stir in 1/4 cup syrup; set aside.
4. In a large mixing bowl, beat butter for 30 seconds or until softened. Add half the flour. Add remaining 1/2 cup sugar, remaining 1/4 cup orange juice, brandy, baking powder, baking soda, ground cinnamon, ground cloves and ground nutmeg. Beat until well blended. Beat or stir in remaining flour.
5. Form dough into 1-1/4" balls. Using finger, press hole in center of ball of dough. Place about 1/2 teaspoon ground nut filling in hole. Bring dough up around filling, enclosing completely. Place seam side down on greased baking sheet. With knife, crisscross top, forming an "x," scoring surface only. Repeat with remaining dough and filling.
6. Bake at 350 F for 18 to 20 minutes, or until set.
7. Remove from oven and let stand on baking sheet 1 minute.
8. Rewarm reserved syrup gently over low heat. Brush tops of hot cookies with warm syrup, or dip tops into syrup. Sprinkle with finely chopped walnuts. Place on wire rack to cool completely.
Title: Mocha Cookies With Kahlua Icing
Ingredients:
- 1 butter
- 1 sugar
- 3/4 brown sugar
- 2 eggs
- 1 instant espresso powder
- 1 1/2 cinnamon
- 3 1/3 flour
- 3/4 salt
- 1 baking soda
- 2 butter
- 1/4 powdered sugar
- 2 1/2 Kahlua
- 2 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together butter and sugars, then beat in eggs, espresso powder and cinnamon.
3. Mix in flour, baking soda and salt until just combined.
4. Stir in chocolate chips.
5. Place heaping tablespoon size balls of dough on ungreased baking sheets and bake for about 12-14 minutes or until slightly soft in the center.
6. Let cool on baking sheets for about 5 minutes, then transfer to wire racks to cool.
7. When completely cool, frost with Kahlua Icing.
8. For Kahlua Icing: Beat together 1/4 cups softened butter, 2 1/2 cups powdered sugar and 2 1/2 tablespoons Kahlua until smooth.
Title: Cherry Angel Dessert
Ingredients:
- 1 cream cheese
- 8 Cool Whip
- 16 cherry pie filling
- 1
Instructions:
1. Tear the angel food cake into 1-inch cubes (into a large bowl).
2. With your fingers, tear the cream cheese into small pieces (into the same bowl).
3. Add the Cool Whip.
4. Toss "gently", you don't want to break up the angel food cake too much but still tastes great if you do.
5. Turn cake mixture into a 13x9-inch casserole dish and top with the cherry pie filling.
6. Refrigerate until ready to eat.
7. Servings are approximate.
8. Original recipe called for 1 can of topping but I always use 2.
Title: Cherry Dumplings
Ingredients:
- 1/2 water
- 2 lemon juice
- 1/2 cinnamon
- 1/8 ground cloves
- 1 cherry pie filling
- 1 milk
- 2 egg
- biscuit mix
Instructions:
1. Stir together water, lemon juice, cinnamon and cloves.
2. Stir in pie filling and bring to a boil in a 10 inch skillet.
3. Add enough milk to the egg to make 1/2 cup.
4. Stir into the biscuit mix to make a soft dough.
5. Drop dough by tablespoons on top of the boiling fruit.
6. Simmer on low heat about 10 minutes more.
7. Serve warm (scoop fruit over top dumplings in a bowl). Serve with cream if desired.
Title: Sour Cream Dessert Omelet
Ingredients:
- 1 sour cream
- 1 sugar
- 2 eggs
- 6 flour
- 2/3 berries
- 1 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Whisk together the cream and sour cream with 1 tablespoon of the sugar.
3. Beat egg yolks with the remaining sugar until light and lemon-colored; fold into the cream mixture.
4. Fold in the flour.
5. Beat egg whites until stiff but not dry and fold into the cream mixture.
6. Pour into a greased ovenproof dish (8 or 9-inch cast iron skillet works great).
7. Bake until puffed, golden and set about 15 to 20 minutes.
8. Enjoy topped with fresh berries and a dusting of powdered sugar.
Title: Healthier Punch Bowl Cake- WW Friendly!
Ingredients:
- 1 fat-free sugar-free instant vanilla pudding mix
- 2 egg substitute
- 2/3 fat-free cool whip
- 1 1/4 maraschino cherries
- 2 bananas
- 1 strawberries
- 40 milk
- 4 sugar
- 2
- 4
- 1/4
Instructions:
1. Pour the cake mix into a bowl and add the egg substitute and the Diet 7-up. Mix well.
2. Pour the mixture into a cake pan (9x13) and bake for about 35 minutes on 350 degrees. Allow to cool completely.
3. Meanwhile, pour your two boxes of pudding into a bowl. Add the four cups of milk and use a whisk to stir. Refrigerate until the pudding is set. (usually about 10-15 minutes).
4. Cut the cake into several rows and then into squares. (You should get about 7 rows and 6 columns).
5. Use about 12 cut up strawberries, put into a sauce pan, add the 1/4 cup of sugar and let them cook down just a little until they create a little syrup).
6. Add the layers of cake into the bottom of the bowl (usually about 7 cake cubes).
7. Begin to layer in this order pudding, strawberries (fresh and cooked), pineapples, bananas, whipped cream.
8. Repeat until ingredients are used (usually makes 3 layers of all ingredients).
9. Top with maraschino cherries.
Title: Carl Andersen's Ris Alamande, Danish Christmas Dessert
Ingredients:
- 2 milk
- 2 sugar
- 1/4 salt
- 1 long grain white rice
- 1/2 almond paste
- 2 vanilla extract
- 1 sugar
- 1
- 2
Instructions:
1. Butter a 1 1/2 quart covered casserole dish.
2. Place the milk, light cream, 1/4 cup sugar, pinch salt, and rice into the buttered casserole dish, cover, and bake in a 300 F oven for one hour.
3. Remove the cover, stir the dish, and bake for a further one hour at 300°F.
4. Remove the dish from the oven, discard the milk skim which has formed on the top, Add as soon as possible the almond paste which has been processed until smooth in your food processor.
5. Add the vanilla extract and mix thoroughly.
6. Cover the dish tightly with plastic wrap to prevent formation of another milk skim and refrigerate until quite cold.
7. Whip the heavy cream until stiff, adding the 2 Tbs sugar as you whip. Whip until you dare not whip it any further or it will turn into butter.
8. Fold the whipped cream into the chilled rice mixture and place in a glass bowl that is large enough to hold. Cover with plastic wrap and refrigerate until serving time.
Title: Hawthorne Rhubarb Cake
Ingredients:
- 3/4 margarine
- 1/2 granulated sugar
- 1 salt
- 2 flour
- 1/2 cinnamon
- 1 brown sugar
- 1 egg
- 1 baking soda
- 1 vanilla extract
- 1 1/2 rhubarb
- 1/2 sugar
- 1/2 cinnamon
- 1
Instructions:
1. Combine all batter ingredients and pour into a 13 x 9 pan.
2. Sprinkle topping ingredients over batter and bake at 350*F for 40 minutes.
Title: Molasses Cookies
Ingredients:
- 2 flour
- 1 1/2 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 1 dark brown sugar
- 3/4 unsalted butter
- 1 egg
- 1/4 dark molasses
- 1/4 white sugar
Instructions:
1. Place the white sugar on a small plate and set aside.
2. Mix flour, baking soda, cinnamon and nutmeg in a small bowl.
3. Cream together butter and brown sugar. Beat in the egg, then molasses.
4. Gradually stir in flour mixture.
5. Using a medium scoop or tablespoon, form dough into 1½" balls. (Dough may be chilled for easier handling if desired)
6. Roll balls in white sugar and place 2" apart on an ungreased baking sheet. (12 per sheet).
7. Bake at 350° approximately 12 minutes, or until the edges are just firm. The center will be soft and cracked. (I use a stoneware baking sheet; your baking time may need to be adjusted to suit your pan)
8. Allow cookies to cool on the sheet for a couple of minutes before moving to a cooling rack.
9. Store in an airtight container.
Title: Fruit Loop Treats
Ingredients:
- 3/4 unsalted butter
- 12 mini marshmallows
- 2 kosher salt
- 1 pure vanilla extract
- 1 vanilla bean paste
- milk
Instructions:
1. Lightly butter a large heatproof bowl, add cereal and set aside. Lightly butter a 13x9" baking dish, then line with parchment paper, leaving a 2" overhang on long sides. Lightly butter parchment. Cook 3/4 cup butter in a large skillet over medium heat, swirling, until butter foams, then browns (be careful not to let it burn), 5–7 minutes. Add marshmallows and salt. Reduce heat to low and cook, stirring constantly, until marshmallows are melted and mixture is smooth, about 3 minutes. Mixture will have brown specks and almost look grayish in color, and that’s ok!
2. Pour marshmallow mixture over cereal scraping the pan to get all the mixture into the bowl. Stir with a large heatproof spatula or large spoon, scraping bottom of bowl and folding, until cereal is completely coated, mixture will get very sticky and thicken as it cools so work quickly. Scrape into prepared pan; then cover with a sheet of parchment paper. Press down firmly to make an even, compact layer (just don’t press too hard or you’ll break the loops!). Cover treats loosely with plastic and let sit until cool, about 2 hours.
3. Just before serving, using parchment paper overhang, lift treats out of pan and place on a cutting board; remove parchment. Using a serrated knife, trim about 1/2" from all sides to make a squared-off rectangle, then cut into an 8x6 grid to make 24 squares.
4. Do Ahead: Treats can be made 1 day ahead. Leave in pan. Store tightly wrapped at room temperature. Cut into squares just before serving.
Title: Coffee and Banana Sponge Cake
Ingredients:
- 4 sugar
- 4 butter
- 2 bananas
- 1 egg
- 1 milk
- 1/2 flour
- 1 1/2 baking powder
- 1 baking soda
- 1 salt
- 1
Instructions:
1. #1 Way of Making;.
2. Grease and flour or line with baking paper, a square 8" cake pan.
3. Heat oven to 350'C/180'F.
4. Cream together the butter and sugar until light and fluffy.
5. Beat in the coffee essence.
6. Mix in the mashed bananas.
7. Add egg and milk.
8. Sift together the dry ingredients and fold into creamed mixture.
9. Scoop into prepared tin and bake for approx 35 minutes, or until cake springs back when touched with finger and is shrinking from sides of tin.
10. Remove from oven and cool in tin for 5mins then turn onto a rack to cool completely.
11. When cold cut in half and fill with sweetened whipped cream and dust top with icing sugar.
12. #2 Way of Making;.
13. Sift flour and baking powder and salt into bowl of mixer.
14. Add in the sugar, egg, coffee essence and mashed bananas.
15. Stir the baking soda into the milk and add to bowl.
16. Melt the butter and add last.
17. Beat on high speed until just mixed then scoop into greased & floured or, baking paper lined 8" tin.
18. Bake 35mins approx and continue as for #1.
19. *For a special effect ice/frost top with coffee butter icing and decorate with chopped walnuts.
Title: Applesauce Spice Cupcakes
Ingredients:
- 1/3 butter
- 3/4 margarine
- 2 sugar
- 1 eggs
- 1 1/3 vanilla extract
- 1 flour
- 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 1/2 ground cinnamon
- 1/8 ground nutmeg
- 3/4 clove
- applesauce
Instructions:
1. Combine all ingredients in large mixing bowl.
2. Mix well.
3. Fill greased or paper-lined muffin cups 2/3 full.
4. Bake at 350 degrees for 25 minutes or until cupcakes test done.
5. Cool for 10 minutes before removing to a wire rack.
6. Frost cooled cupcakes if desired.
7. *This can also make this cake in a 15 x 10 inch baking pan and frost.
Title: Bananas in Brown-Sugar Sauce
Ingredients:
- 2 brown sugar
- 1 butter
- 1/2 margarine
- 2 canola oil
- 1 dark rum
- 1/8 lime juice
- 2 ground cinnamon
- 1/4 bananas
- sour cream
- ice cream
Instructions:
1. Stir brown sugar, butter and oil in a medium skillet over medium heat until bubbling.
2. Add rum(away from the fire) lime juice and cinnamon and cook until slightly thickened.
3. Add bananas and cook, stirring, until tender.
4. Divide between 2 bowls and top with a dollop of low-fat vanilla yogurt, sour cream or ice cream.
Title: Chocolate Milk Shake-Hcg/Phase 2
Ingredients:
- 4 2% large-curd cottage cheese
- 1 2% low-fat milk
- 1 cocoa powder
- 1 stevia
- 1 -2 water
Instructions:
1. Place all ingredients in blender or Magic Bullet and blend.
2. Serve immediately!
Title: Pineapple Bread Casserole
Ingredients:
- 1/2 margarine
- 1 sugar
- 4 eggs
- 6 crushed pineapple
- 1 salt
- 1
Instructions:
1. Beat margarine and sugar.
2. Add eggs.
3. Mix in pineapple.
4. Fold in bread cubes.
5. pour into a well buttered baking or casserole dish.
6. Bake at 375 deg. F. for 45min.
7. Check with toothpick or cake tester in center it should come out clean.
Title: Quick Like a Bunny Brown Rice Pudding
Ingredients:
- 1 instant vanilla pudding
- 1 cooked brown rice
- 2 heavy cream
- 1/4 raisins
- 1/4 cinnamon
- 1/8 nutmeg
- 1 water
Instructions:
1. Place rice and raisins in a covered container with water and microwave for 1 minute.
2. Remove rice and raisins from microwave and keep covered to the side.
3. Empty package of pudding and heavy cream in a medium mixing bowl.
4. Whisk pudding and cream until it begins to thicken.
5. Add in cinnamon and nutmeg and continue to whisk until mix is very thick.
6. Take the rice and raisins and drain any excess water before adding to the pudding.
7. Stir rice and raisins into the pudding until well combined.
8. Chill for 30 minutes before serving.
9. *Some people may opt to serve with a dollop of whipped cream on top :).
Title: Hot Milk Cake
Ingredients:
- 3 eggs
- 1 sugar
- 1/2 vanilla
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 3/4 milk
- 2 butter
Instructions:
1. Heat the milk until it's boiling (2 1/2 minutes in microwave at HIGH). Add the butter. Set aside.
2. In another bowl, beat the eggs and add the sugar in small quantities.
3. In a bowl, sift the flour, baking powder, salt and add to egg mixture.
4. Pour the hot milk to the egg mixture-flour and add the vanilla. With a mixer, mix well until smooth.
5. Pour the batter in an ungreased tubular pan.
6. Cook in the oven at 350 F for 45-50 minutes until golden.
7. It could be 2 round pans.
8. If you double the recipe, cook in a rectangular pan 45 minutes.
Title: Black Forest Cherry Cake
Ingredients:
- 6 eggs
- 1 sugar
- 1 vanilla extract
- 4 flour
- 1 sugar
- 1/4 water
- 1/3 kirsch
- 2 confectioners' sugar
- 1 1/2 butter
- 1/3 kirsch liqueur
- 1 sour cherries
- 2 confectioners' sugar
- 2
- 1
- 8
Instructions:
1. CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes.
2. Alternately fold chocolate and flour into the egg mixture, ending with flour.
3. Pour the batter into 3 8-inch cake pans that have been well greased and floured.
4. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean.
5. Cool cakes in pans for 5 minutes; turn out on racks to cool completely.
6. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes.
7. When syrup has cooled, stir in kirsch.
8. Prick the cake layers and pour syrup over all 3 layers.
9. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended.
10. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes.
11. Fold in Kirsch.
12. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate.
13. Spread with butter cream filling.
14. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream.
15. Place second layer on cake.
16. Repeat.
17. Place third layer on top.
18. Fold 2 T confectioners' sugar into the whipped cream.
19. Cover the sides and top of the cake with whipped cream.
20. Decorate top of cake with remaining 1/2 cup cherries.
21. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler.
22. Refrigerate curls until ready to use.
23. Press chocolate curls on sides of cake and sprinkle a few on the top.
24. Chill until serving time.
Title: Ultimate Chewy Blondie
Ingredients:
- 3/4 butter
- 1 2/3 sugar
- 2 eggs
- 1 molasses
- 1 vanilla extract
- 1 flour
- 2 baking soda
- 1/2 salt
- 1
- 1/2
Instructions:
1. Preheat oven to 350*F (see note about baking time/ temp).
2. Grease a 10" baking pan.
3. Melt butter. (I usually microwave it in a large mixing bowl for 1 minute from the fridge, or 2 minutes from the freezer.).
4. Mix sugar, eggs, molasses, vanilla, and almond extract with butter.
5. Mix flour, baking powder, and salt in a separate bowl. (I leave out the salt if I am using salted butter.).
6. Mix wet and dry ingredients. Scrape batter into prepared pan, and smooth. Sprinkle top with toffee bits or candies.
7. Bake for 19 minutes - you want the blondes to be set but not too firm - a toothpick will be slightly sticky when they are done.
8. Cover with foil and allow to cool on a rack for at least 30 minutes (preferably an hour.) They really need to be almost completely cooled to be sliced and moved (although they are great hot, just a bit messy,) and the foil helps seal in the moisture.