lumicero/recipes-ing2inst huggingface dataset:
Title: Hawaiian Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1/2 banana
- 1 brown sugar
- 1 white sugar
- 1 vanilla
- 1 egg
- 1/2 cinnamon
- 1/4 nutmeg
- 2 flour
- 1 rolled oats
- 1 baking soda
- 1/2 banana
- 1 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Mix butter, sugar + 1/2 cup banana. Add 1 egg and 1 tsp vanilla and mix together.
3. Add the dry ingredients (I like to puree the oats so the cookies aren't so chewy) mixing slowly. Add the rest of the banana if the batter is too dry.
4. Fold in as many chocolate chips (1+ cups) as you want and the optional nuts.
5. Spoon about 1 tbsp of batter on a greased (or wax paper covered) baking sheet, about 1-1.5" apart.
6. Bake until golden brown, about 10 minutes.
Title: Strawberries With Balsamic Vinegar
Ingredients:
- 1 strawberry
- 1/4 sugar
- 1 ground black pepper
- 1/8
Instructions:
1. Toss the strawberries with the 1/4 cup sugar and let sit for 10 minutes.
2. Sprinkle with the vinegar; taste and add more sugar or vinegar if necessary. Sprinkle with the pepper and serve.
Title: Old Timey Butter Roll Dessert
Ingredients:
- 1 1/2 all-purpose flour
- 1 sugar
- 1/2 margarine
- 1 1/4 baking powder
- 1 pure vanilla extract
- 1 salt
- 1 sugar
- 1 pure vanilla extract
- 1
- 3
Instructions:
1. Pre heat oven to 350 degrees.
2. Place stick of margarine in a 9X13 casserole dish (I prefer metal over glass for this recipe).
3. Mix together all of the ingredients for the batter and pour over the melted margarine. DO NOT MIX!
4. In a different bowl, mix all the ingredients for the sauce and then pour it over the batter. Again, DO NOT MIX.
5. Bake for 35 to 40 minutes. Serve it warm with vanilla ice cream!
Title: Turtle Cake from Scratch
Ingredients:
- 2 flour
- 1 1/4 baking powder
- 1/2 salt
- 1 2/3 sugar
- 1 vanilla
- 2/3 baking soda
- 1/4 margarine
- 2/3 eggs
- 3 milk
- 1 1/2 canned milk
- 1 chocolate chips
- 5/8 pecans
- 2
Instructions:
1. Combine all dry ingredients (except sugar); set aside.
2. Beat butter, sugar, eggs and vanilla until fluffy.
3. Gradually add flour mixture alternately with milk (not canned milk), just until blended.
4. Spread half of the batter in a greased and floured 9x13 pan. bake for 12-14 minutes in a 350°F oven.
5. Heat caramels and canned milk. Melt.
6. Pour caramel mixture over cake, spreading to the edges.
7. Sprinkle with 1 cup of chocolate chips and the 1 cup of the chopped pecans.
8. Spoon remaining batter over top, carefully spreading to the edges.
9. Bake at 350°F for 35 minutes.
10. Meanwhile, melt remaining 1 cup of chocolate chips. Spread over cooled cake.
11. Sprinkle with the remaining pecans.
12. I like to serve this with vanilla ice cream or whipped topping.
Title: Lemon Dessert
Ingredients:
- 3/4 shortening
- 1/3 brown sugar
- 1 1/4 flour
- 1 oats
- 1/2 salt
- 1/3 cream cheese
- 4 sugar
- 1 1/2 flour
- 1/4 eggs
- 4 lemon juice
- 1/4 lemons, zest of
- 1 1/2
Instructions:
1. Cream shortening and brown sugar.
2. Add flour, oats, and salt.
3. Press dough into greased 13x9 pan.
4. Bake at 350° for 15 minutes.
5. Spread with jam.
6. Beat cream cheese, sugar and flour until fluffy.
7. Add eggs, lemon juice, and zest.
8. Spoon over the jam.
9. Bake at 350° for 35 minutes.
10. Cool and then chill.
Title: Fudgy Cheesecake Swirl Brownies
Ingredients:
- 3/4 butter
- 2 margarine
- 2 1/4 granulated sugar
- 4 eggs
- 1 3/4 all-purpose flour
- 1 cream cheese
- 1 vanilla
Instructions:
1. Melt butter and baking squares in medium, heavy-duty saucepan over low heat, stirring until smooth. Cool to room temperture. Stir in 1 3/4 cups sugar. Beat in 3 eggs; stir in flour. Spread into greased 13x9-inch baking pan.
2. Beat cream cheese and remaining 1/2 cup sugar in small mixer bowl. Beat in remaining egg, and vanilla. Pour over chocolate mixture; deeply swirl with knife.
3. Bake in preheated 350F oven for 30-35 minutes or until wooden pick inserted near center comes out slightly sticky. Cool completely on wire rack.
Title: Chocolate Espresso Cake With Caffe Latte Cream
Ingredients:
- 150 dark chocolate
- 150 butter
- 6 eggs
- 250 caster sugar
- 1 vanilla extract
- 75 plain flour
- 5 instant espresso powder
- 4 white chocolate
- 75 instant espresso powder
- 375 cocoa powder
- 2
Instructions:
1. Take everything you need out of the fridge to bring to room temperature. Preheat the oven to 180°C
2. Butter and line a 23cm springform tin with baking parchment.
3. Melt the dark chocolate and butter and set aside to cool slightly.
4. Beat the eggs, sugar and vanilla together until thick, pale and fluffy – about 7 minutes. They should have at least doubled in volume, even tripled.
5. Gently fold the flour and espresso powder, taking care not to lose the air you have created, and finally add the melted chocolate and butter, folding gently again.
6. Pour into the prepared tin and cook for 35-40 minutes, by which time the top of the cake should be firm, and the underneath a bit gooey.
7. Let the cake to cool completely on a wire rack before releasing from the tin.
8. For the cream, melt the white chocolate, and let it cool. Fold in the cream and espresso powder, whipping the latte cream together to thicken it a little.
9. Sit the sprung cake on a plate, fill the middle sunken crater with the latte cream and dust with a little cocoa powder.
Title: Sour Cream Banana Loaf
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 3 sour cream
- 4 baking soda
- 2 vanilla
- 4 -5 bananas
- 1 salt
- 5 flour
Instructions:
1. Set oven to 350 degrees F.
2. Grease four 9 x 5-in loaf pans.
3. Cream butter, sugar and eggs.
4. Mix sour cream and soda in a separate bowl; let stand until foamy.
5. Add vanilla, bananas, salt and flour; mix well.
6. Place in 4 prepared loaf pans.
7. Bake for 50 minutes or until cake tests done.
8. Note: mini chocolate chips may be added to the loaf cakes if desired, just bake a little longer (don't add too many chocolate chips, as the cake will take too long to bake and will overbrown while baking).
Title: Heidesand (My Famous Sugar Cookies)
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 2 1/2 all-purpose flour
- 1 cream of tartar
- 1 baking soda
- 1/2 salt
Instructions:
1. Cream butter or margarine and the sugars in a large bowl til fluffy.
2. Add egg and vanilla to butter/sugar mixture and blend well.
3. In another bowl combine flour, cream of tartar, baking soda and salt.
4. Stir flour mixture into butter/sugar mixture til all is incorporated.
5. Form dough into 1-inch balls (refrigerate for a few hours first if too soft to handle).
6. Roll balls of dough in sugar (either regular granulated sugar or colored sugar as you prefer), place on an ungreased cookie sheet, and flatten.
7. Bake at 350 degrees for 10-15 minutes, until very lightly brown.
Title: Woman's World Lightened up Lemon Bars
Ingredients:
- 1 1/2 powdered sugar
- 4 reduced-fat cream cheese
- 2 butter
- 1 all-purpose flour
- 1/2 salt
- 2 eggs
- 3 lemon juice
- 1/3 baking powder
- 1/4 lemon zest
- 2
Instructions:
1. Preheat oven to 325°F.
2. Line 8" square baking pan with enough foil to overhand sides by 2"; coat foil with non-stick cooking spray.
3. On med-high speed, beat 1/2 cup powdered sugar, cream cheese and butter until blended. Add flour and salt; beat on low speed until dough just forms. Press dough into bottom and 1/2" up sides of pan; prick with fork. Bake 20-25 minutes or until just golden.
4. Meanwhile, in bowl, whisk together eggs, egg whites, lemon juice, baking powder and remaining 1 cup powdered sugar until combined. Stir in lemon zest. Pour over warm crust.
5. Bake 25 minutes or until filling is set.
6. Cool completely in pan on rack.
7. Cover; refrigerate until chilled, at least 1 hour. Using foil to help, lift from pan. Cut into 16 bars. If desired, sprinkle with additional powdered sugar.
Title: Bailey's Fudge Cake
Ingredients:
- 1 butter
- 1 brown sugar
- 4 eggs
- 1 irish cream
- 3/4 instant coffee granules
- 1 flour
- 1 pecans
- 1/2 pecan halves
- 1/2 sour cream
- 3/4 irish cream
- 1/4
- 1
Instructions:
1. Set oven to 350 degrees.
2. grease 1 9-in round cake pan.
3. Cream the butter and sugar.
4. Mix in the eggs.
5. Add in the chocolate syrup, Bailey's, coffee granules and the flour; mix until well blended.
6. Fold in chopped nuts.
7. Pour into prepared baking pan.
8. Bake 55-60 mins, or until cake tests done.
9. THIS IS OPTIONAL: Dip one end of pecan halves halfway into melted chocolate to coat; place on waxed paper, chill to set.
10. Use later to garnish the cake.
11. FOR THE GLAZE: To the remaining melted chocolate, add the sour cream, 1 tablespoon at a time, add the Bailey's; mix well.
12. Spread over the top of cooled cake that has been placed on a serving platter, letting some of the chocolate glaze drizzle down the sides of the cake.
13. Garnish the cake all around the sides with the chocolate-dipped nuts.
Title: Chocolate Pound Cake
Ingredients:
- 1 margarine
- 2 sugar
- 3 flour
- 1/2 salt
- 1/2 baking soda
- 1/2 milk
- 1 eggs
- 5 vanilla
- 2
Instructions:
1. Cream margarine and sugar.
2. Sift dry ingredients and add alternately with milk.
3. Add eggs, one at a time, beating well. Add vanilla.
4. Bake in a well greased and floured loaf pan for 75 minutes at 325 degrees.
Title: Grammy's Anise Cookies
Ingredients:
- 2 flour
- 1 sugar
- 1 butter
- 1
Instructions:
1. Preheat oven to 350.
2. Dump ingredients into a large mixing bowl and mix until well blended.
3. Form walnut sized ball of dough and place 3 inches apart on an ungreased cookie sheet.
4. Use a small glass (or a child's palm) to flatten the cookie dough.
5. Bake 12 to 15 minutes or until golden.
Title: Blueberry-Lemon Tiramisu
Ingredients:
- 2 lemons
- 3 1/4 blueberries
- 3/4 granulated sugar
- 4 water
- 1 ladyfingers
- 1 mint sprig
Instructions:
1. From lemons, grate 1 1/2 tsp peel and squeeze 1/4 cup juice.
2. In medium saucepan, combine 1 1/2 cups blueberries, 1/4 cup sugar and 1 tbsp water. Heat on medium 5 minutes or until blueberries soften and juice thicken, stirring occasionally.
3. Transfer to medium bowl and stir in 1 1/2 cups blueberries. Set aside.
4. Prepare lemon syrup: in microwave-safe small bowl, combine 1/4 cup sugar and remaining 3 tbsp water. Cook in microwave on high 1 minute. Stir in 3 tbsp lemon juice and 1 tsp lemon peel.
5. In medium bowl, stir together nonfat yogurt and remaining 1/4 cup sugar, 1 tbsp lemon juice and 1/2 tsp peel.
6. In 8 inch by 8 inch ceramic or glass baking dish, arrange half of the ladyfingers. Brush with half of the lemon syrup. Spoon blueberry mixture evenly over ladyfingers. Arrange remaining ladyfingers over blueberries. Brush with remaining lemon syrup. Spoon yogurt mixture on top spreading evenly.
7. Cover and refrigerate overnight.
8. To serve, top tiramisu with remaining 3/4 cup blueberries and garnish with mint sprig.
Title: Maggiano's Little Italy Spiced Pear Crostada (Copycat)
Ingredients:
- 2 -3 pears
- 2 butter
- 1/4 cinnamon
- 1 nutmeg
- 1/2 brown sugar
- 1/2 heavy cream
- 2 granulated sugar
- 2
Instructions:
1. For the filling: Peel the pears and slice into 1/4-inch slices.
2. Melt the butter until light brown in a medium hot sauté pan and add the pear slices. Simmer for a couple minutes until heated through and add the nutmeg, cinnamon, and brown sugar. Continue to simmer until the juices thicken. Remove from the pan and chill.
3. Take 4 ounces of the pie dough and roll out into a 9-inch circle, lightly dusting with flour to prevent sticking. Place 1/2 cup of the pear filling in the center of the dough circle. Gently fold the edges of the dough toward the center, forming 'pleats' in the dough as you move around the edge. Leave the center of the crostada open so that the filling shows. Repeat until the filling is used up. Chill the prepared crostadas before baking.
4. Preheat oven to 350 degrees F.
5. Using a pastry brush, lightly brush the tops of the crostadas with heavy cream. Immediately sprinkle the crostadas with the granulated sugar so that the sugar sticks. Bake at 350 degrees F for 25 minutes until nice and brown.
6. Serve while still warm alone, or with some vanilla ice cream.
Title: Flaky Cream Cheese Pie Crust
Ingredients:
- 12 unsalted butter
- 2 salt
- 3 baking powder
- 1/4 cream cheese
- 1/4 cider vinegar
- 4 1/2
- 2
- 1
Instructions:
1. FOOD PROCESSOR METHOD.
2. Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes.
3. Place the flour, salt and baking powder in resealable gallon-size freezer bag and freeze for at least 30 minutes.
4. Place the flour mixture in food processor with the metal blade and process for a few seconds to combine. Set the bag aside for later use here.
5. Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal.
6. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. (Toss with a fork to see it better.)
7. Remove the processor cover and sprinkle in the water and vinegar. Pulse until most of the butter is reduced to size of small peas. The mixture will be in particles and will not hold together.
8. Spoon half the dough into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point)
9. Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
10. Remove the dough from the bag and wrap it with plastic wrap, and flatten it into a disc. Repeat with remaining pie dough.
11. Refrigerate the discs for at least 45 minutes, preferably overnight.
12. Store refrigerated, up to 2 days; frozen, up to 3 months.
Title: Sauerkraut Cake Without Eggs
Ingredients:
- 1 1/3 granulated sugar
- 1/2 butter
- 1/2 margarine
- 1 1/2 Crisco shortening
- 2 1/4 vanilla
- 1 flour
- 1 baking powder
- 1/4 baking soda
- 1/2 salt
- 1 cocoa powder
- 2/3 water
- sauerkraut
Instructions:
1. Cream sugar, butter,crisco and vanilla together in a large bowl.
2. Mix dry ingredients in a separate bowl.
3. Add dry ingredients and water alternately in small amounts and mix into the creamed mixture.
4. Add the cut sauerkraut and blend well.
5. Spray Pam in two round cake pans.
6. Preheat oven 350*.
7. Spread batter in the two pans.
8. Bake 30 minutes until edges come away from the sides of the pans and the top springs back when gently touched.
9. Cool in the pans on racks.
10. Frost the two layers with cream cheese frosting or whipped cream.
11. It is great with ice cream also.
Title: Busy Day Butter Cake
Ingredients:
- 1 1/3 all-purpose flour
- 2/3 sugar
- 2 baking powder
- 1/2 salt
- 1 egg
- 2/3 milk
- 1/4 unsalted butter
- 1 vanilla extract
- 2 1/4 powdered sugar
- 3 unsalted butter
- 3 milk
- 1 vanilla extract
Instructions:
1. Preheat oven to 350°; spray 9-inch round metal cake pan with nonstick baking spray with flour.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt.
3. Add egg, milk, butter, and vanilla to flour mixture.
4. Using an electric mixer on med-low speed, beat for 1 minute, until blended.
5. Scrape sides down and bottom of bowl with a spatula.
6. Beat on medium speed for 1 minute.
7. Spread batter evenly in prepared pan.
8. Bake for 25-30 minutes or until a toothpick comes out with a few moist crumbs attached.
9. Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
10. Icing-in a small bowl, whisk together powdered sugar, butter, milk, and vanilla until blended and smooth; use immediately.
11. Spread icing over top of cooled cake.
Title: Kammerjunker Biscuits
Ingredients:
- 10 1/2 flour
- 1 baking powder
- 1 ground cardamom
- 4 1/2 unsalted butter
- 1 fresh lemon zest
- 3 sugar
- 1 egg
- 2
Instructions:
1. Preheat oven to 400 degrees F.
2. Sift flour and baking powder into a bowl; add cardamom and stir.
3. Add butter and mix until it resembles coarse crumbs; add grated lemon zest and sugar and mix thoroughly.
4. In another bowl, whisk together milk and egg; add to flour mixture and form a dough.
5. Turn onto a lightly floured surface and knead until smooth and elastic; divide dough into two pieces.
6. Roll each, with your hands, into a sausage like shape, about 1 inch in diameter.
7. Slice each sausage into about 30 pieces; transfer to a greased baking sheet.
8. Bake until cookies are dried and golden brown, about 10 to 15 minutes; cool on a wire rack.
Title: The Most Amazing Chocolate Cake… Ever! With Equally Impr
Ingredients:
- 1 eggs
- 3 water
- 1/3 sour cream
- 1 1/3 instant chocolate pudding mix
- 1 butter
- 1 powdered sugar
- 1 milk
- 1
- 3
- 4 -5
Instructions:
1. Prepare cake as directed on the box. Add sour cream, pudding and chocolate chips. Pour into 2 9-inch round baking pans. Bake as directed on box (you might need to add a minute or two to the baking time because of the added ingredients) Place on a wire rack to cool.
2. For frosting, Chop the chocolate, then place in double boiler until melted. Cream together butter, chocolate, and powdered sugar. Add milk as needed for desired consistency. Frost cake. Garnish with chocolate curls.
Title: Individual Molten Lava Cakes
Ingredients:
- 4 bittersweet chocolate
- 1/2 unsalted butter
- 2 eggs
- 2 sugar
- 1/4 all-purpose flour
- 3 confectioners' sugar
Instructions:
1. Position rack in middle of oven and preheat to 450 degrees F. Butter and flour four 4-ounce ramekins.
2. Melt chocolate with butter. Remove from heat. Beat eggs, yolks and sugar with an electric mixer on high speed in a deep bowl, 8 minutes, until thick and pale. Whisk chocolate mixture into egg mixture. Whisk in flour.
3. Pour batter into ramekins. Place on baking sheet and bake 14 minutes, or until cakes have risen and have a thin crust, sides are set and cakes are slightly jiggly in the center; under baking is better than over baking.
4. Carefully invert each cake onto a serving plate and let sit 20 seconds. Unmold by lifting up one corner of mold; cake will fall onto plate. Dust tops with confectioners' sugar and serve immediately.
Title: 7-Up Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 eggs
- 3/4 sugar
- 10 flour
- 2 butter
- 1 1/2 crushed pineapple
- 1
- 1/2
- 1
Instructions:
1. Mix everything except 7up in large bowl beat until light and fluffy.
2. Add 7 up, mix on low speed until blended.
3. Put into lightly greased 9x13-inch pan.
4. Bake at 350°F for 40 minutes or until toothpick comes out clean.
5. Cover immediately with topping.
6. Topping: In saucepan over medium heat beat 2 eggs with fork.
7. Add sugar, flour, butter, pineapple and juice.
8. Stir constantly until thick.
9. Add coconut.
10. Prick warm cake with fork and pour topping over.
Title: Pumpkin Butterscotch Snacking Cupcakes
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 2 ground cinnamon
- 3/4 ground nutmeg
- 1 3/4 solid pack pumpkin
- 4 eggs
- 1 1/2 brown sugar
- 1/2 walnuts
- 2
Instructions:
1. Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg in medium bowl.
2. Set aside.
3. In large bowl beat pumpkin, eggs, brown sugar and oil at medium speed for 3 minutes.
4. Add dry ingredients.
5. Stir in 1 cup walnuts and 1 cup morsels.
6. Spoon about 1/2 cup batter into 24 greased or paper-lined muffin cups.
7. Combine remaining walnuts and morsels in small bowl.
8. Top each muffin with about 1 tablespoon of nut and morsel mix.
9. Bake in preheated 350 degree oven for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
10. Remove to wire rick and cool completely.
11. Enjoy!
Title: Bavarian Vanilla Cream
Ingredients:
- 2 gelatin
- 1/2 water
- 9 sugar
- 1 cornstarch
- 2 eggs
- 1 1/2 milk
- 1 ice cream
- 1 vanilla
- 1
Instructions:
1. Sprinkle gelatin over cold water to soften.
2. Heat to dissolve gelatin completely.
3. Mix together sugar and cornstarch.
4. Add eggs; beat for 2 minutes.
5. Slowly add warm milk, beating constantly.
6. Pour into a 1-quart saucepan.
7. Cook over medium heat until custard coats a spoon.
8. Add gelatin and ice cream while custard is hot.
9. Cool until slightly thickened.
10. Add vanilla.
11. Fold in whipped cream.
12. Pour into a 1-quart mold.
13. Chill until set.
14. Unmold carefully and serve with a garnish of fresh fruits.
Title: Easy Fruit Cobler
Ingredients:
- 1/2 white sugar
- 1/2 whole wheat flour
- 1/4 unbleached white flour
- 1/2 cinnamon
- 1/2 nutmeg
- 3/4 skim milk
- 2 baking powder
- 1/2 salt
- 1 vanilla
- 3 apples
- 1/4 sugar
- 1/2 cinnamon
- vanilla ice cream
Instructions:
1. Preheat oven to 350 Degrees.
2. Combine the first 9 ingredients in a bowl.
3. Combine fruit, 1/4 C sugar and cinnamon (if used) in another bowl.
4. Spray casserole dish or 9x9x2 baking pan or butter pan to keep cobler from sticking.
5. Pour batter into oiled or buttered pan.
6. Distribute fruit evenly on top of batter, but do not mix.
7. Bake 40 to 60 minutes depending on the size of your pan until batter rise over the fruit and slightly brown and toothpick inserted in the center comes out clean.
8. Serve warm, topped with whipped cream or ice cream.
Title: Chocolate Potato Cake With Coconut Ganache #5FIX
Ingredients:
- 24 coconut cream
- 13 1/2 chocolate chips
- 12 eggs
- 4
- 18 1/4
Instructions:
1. Preheat oven to 350 F . Peel film at corner of Simply Potatoes package to vent and heat on high for 3 minutes in microwave. When Simply Potatoes are heated for 3 minutes, remove film and stir. Measure out 1 ½ cups and use remaining potatoes for other use.
2. Meanwhile grease and flour a 12 cup Bundt pan. Beat egg whites in a small bowl until stiff. Set aside.
3. Open can of coconut cream without shaking. Spoon off the top 1/4 cup thickest cream, and place in a large bowl with the 4 egg yolks. Beat until smooth. Add 1 ½ cups cooled, mashed potatoes and cake mix. Beat at medium speed for 1 minute, then at high speed for 2 minutes. By hand stir in 4 ounces chocolate chips, and then fold in beaten egg whites.
4. Pour batter into Bundt pan. Bake about 50 minutes or until cake tester comes out clean. Let stand 10 minutes, then invert cake onto a wire rack. Let cool.
5. While cake bakes, make ganache. Place 3/4 cup of the reserved, thick coconut cream in a 1 1/2 qt pan. Bring to a simmer until reduced to 2/3 cups. Place chocolate chips in a bowl. Pour hot coconut cream over chips. Let stand 5 minutes, then stir until smooth.
6. Let cool 10 -15 minutes. Spoon over cake. Glaze hardens as it cools further. Place cake on round serving platter.
Title: Sweet Potato Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking soda
- 2 baking powder
- 1/4 salt
- 2 ground cinnamon
- 2 ground nutmeg
- 1 sugar
- 1 1/2 margarine
- 1 brown sugar
- 3 eggs
- 1 vanilla extract
- 2 1/2 pistachios
- 1
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour 1 (9-inch) pan.
2. In a large bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and granulated sugar. Set aside. In the bowl of a mixer, cream margarine and brown sugar on low speed, and then increase speed to medium and beat until well-combined. Gradually add the dry ingredients and beat on low speed until just incorporated. Add eggs, 1 at a time, beating well after each egg and scraping down the sides of the bowl after the addition of each egg. Add vanilla, sweet potatoes and blend on low speed until thoroughly mixed.
3. Pour batter into pans and smooth the surface with a metal spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean; when you touch the center of the cake, it should spring back. Allow to cool in pans for 10 minutes, and then invert onto a rack and cool completely.
4. Top with caramel sauce, pistachios, and mandarin oranges (enjoy).
Title: Plum Clafoutis Without Dough
Ingredients:
- 12 plums
- 1 lemon juice
- 1 sugar
- 1/4 cinnamon
- 1 butter
Instructions:
1. Wash the plums and quarter them. Pour the lemon juice over and marinate for 10 minutes.
2. Mix the sugar with the cinnamon. Warm the butter in a nonstick frying pan and add the plums, sprinkle with the sugar - cinnamon mixture.
3. Cook over low flame until just tender but not mushy, serve at room temperature with or without ice cream.