lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Jelly Roll With Coconut-Pecan Filling
Ingredients:
- 1 baking powder
- 1/8 salt
- 4 eggs
- 1 sugar
- 1/2 flour
- 3 cocoa powder
- 1 vanilla extract
- 2 powdered sugar
- 4 evaporated milk
- 1 vanilla extract
- 1 1/2 sugar
- 1 1/2 butter
- 12 flaked coconut
- 2 2/3 pecans
- 1 1/2
Instructions:
1. To make the frosting, whisk the egg yolks, milk, and vanilla in a large saucepan until blended. Add the sugar and butter and cook over medium heat for 12 minutes, stirring constantly, until the mixture is thick and golden brown. Remove from the heat and mix in the coconut and pecans. Allow the frosting to cool to room temperature.
2. Make the Cake: Line a 15 x 10 1-inch jelly roll pan with parchment paper.
3. In a mixing bowl, beat the baking powder; salt, eggs, and sugar until it forms a thick lemon-colored batter.
4. In a separate bowl, combine the flour and cocoa and fold into the egg mixture. Stir in the vanilla.
5. Spread the batter in a jelly roll pan and bake at 400 degrees F for 12 minutes, or until the center of the dough springs back when touched. Remove from the oven and trim the crust from the edges.
6. Dust a towel or cloth with the powdered sugar and turn the cake out onto the towel. Peel off the parchment paper.
7. Spread the coconut-pecan filling onto one side of the cake, roll the cake, and cover it with the towel. Place on a wire rack, seam side down, and allow it to cool.
8. Remove the cloth and transfer the roll to a serving plate, seam side down. Dust the roll with cocoa and slice diagonally to serve.
Title: A Different Cake
Ingredients:
- 3 butter
- 1/2 brown sugar
- 4 water
- 1/2 coconut
- 1/2 pecans
- 1 flour
- 2/3 sugar
- 1/3 brown sugar
- 1/4 baking powder
- 2 milk
- 1/2 butter
- 1/4 eggs
- 2 vanilla
- 1 1/2
- 1/2
Instructions:
1. Heat oven to 350*.
2. Melt the 3 T butter in a 9 inch round cake pan.
3. Stir in the brown sugar and water.
4. Sprinkle with coconut and pecans.
5. Set aside.
6. In mixing bowl, mix the flour, sugar, cocoa, brown sugar, and baking powder.
7. Add milk, butter, eggs and vanilla.
8. Beat on med for 1-1/2 minutes.
9. Spread batter into prepared pan.
10. Bake for 45 minutes or until cake tests done.
11. Cool on wire rack for 5 minutes.
12. Loosen the sides and invert onto cake plate.
13. Sprinkle with chocolate chips while still warm.
Title: Creamy Pumpkin Pudding
Ingredients:
- 1 pumpkin puree
- 1 cold water
- 1 sugar-free instant butterscotch pudding mix
Instructions:
1. Whisk pumpkin, water, and butterscotch pudding together until thickened.
2. Enjoy immediately or chill until served.
3. Excellent as is or with a dollop of light whipped topping.
4. 1 serving: 50 calories, 13g carbohydrate.
Title: Chocolate Flan Cake
Ingredients:
- 1 water
- 1 1/2 eggs
- 1/2 sweetened condensed milk
- 3 evaporated milk
- 1 milk
- 1 cream cheese
- 1 vanilla
- 1/2 eggs
- 1
- 5
Instructions:
1. Heat oven to 350ºF.
2. Spray a large 12-cup Bundt pan with nonstick coating.
3. Soften the cajeta in the jar in the microwave and pour into the prepared pan.
4. Prepare cake mix according to package directions.
5. Pour the cake batter into the cake pan over the cajeta.
6. To make the flan: Pour condensed, evaporated and fresh milks into a blender with the cream cheese, vanilla and eggs.
7. Mix well.
8. Pour the flan mixture very slowly over the cake batter.
9. Spray aluminum foil with non-stick spray (like Pam);.
10. cover the pan TIGHTLY with aluminum foil.
11. (Covering tightly is very important.) Set the Bundt pan into a large pan and set on the oven rack and slide into the oven.
12. Carefully pour hot water into the larger pan to a depth of 2 inches (The Bundt pan will be sitting in 2 inches of water).
13. Bake cake for 2 hours (test); do not uncover during this time.
14. After two hours, remove cake from water and allow to cool for 15 minutes. Peel off the aluminum foil.
15. Invert cake onto a large plate with rim.
16. The cajeta will drip down the sides of the cake.
17. Cool completely then refrigerate. Refrigerate leftovers.
18. Note: Even though the flan is poured on top of the cake batter, it will sink to the bottom of the pan.
Title: Sinful Strawberries and Cream Icebox Cake
Ingredients:
- 1 half-and-half
- 1 milk
- 1/2 sugar
- 1/8 salt
- 2 eggs
- 1 cornstarch
- 2 1/2 butter
- 1/4 vanilla extract
- 1 ladyfingers
- 62 heavy cream
- 2 confectioners' sugar
- 1/4 vanilla extract
- 1 strawberries
- 2
Instructions:
1. To make the pastry cream, combine half and half with milk, 6 tablespoons of sugar, and the salt in a large heavy saucepan and bring to a simmer over medium heat, whisking frequently.
2. Meanwhile, in a large bowl, whisk together eggs, egg yolk, cornstarch, and the remaining 2 tablespoons of granulated sugar until pale yellow and smooth, about 1 minute.
3. When half and half mixture is simmering, remove from heat and gradually whisk it into the egg mixture, going slowly and whisking constantly so as not to curdle the eggs. Return the mixture to the pan and cook over medium heat, whisking constantly, just until a few bubbles break through the surface and the mixture has thickened and is shiny, about 1 to 2 minutes.
4. Remove from the heat and whisk in the butter, one piece at a time, and then the vanilla extract. Pour through a strainer into a bowl and wrap well with plastic wrap. Refrigerate well until chilled, at least 3 hours and up to 2 days.
5. To assemble the cake, line the inside of a springform pan with about 20 ladyfingers, standing them up side by side, rounded side out. Arrange 14 ladyfingers on the bottom of the pan to cover it.
6. Whip the cream, confectioner's sugar, and vanilla extract together in a large bowl with an electric mixer until soft peaks form. Reserve 2 cups of the whipped cream, transferring it to a smaller bowl. Gently fold the chilled pastry cream into the remaining whipped cream.
7. Spread half the pastry cream mixture over the ladyfingers and smooth with a spatula. Arrange half the strawberries in a single layer over the pastry cream mixture. Arrange 14 ladyfingers over the strawberries. Smooth the remaining pastry cream over the ladyfingers. Arrange the remaining strawberries over the cream. Top with the remaining 14 ladyfingers.
8. Smooth the reserved whipped cream over the last layer of lady fingers. Cover the pan with plastic wrap and refrigerate until firm, at least 3 hours and up to 1 day.
9. Just before serving, release the sides of the springform pan from the cake.
Title: Creamy Brown Rice Pudding
Ingredients:
- 2 milk
- 1 1/2 maple syrup
- 1/2 honey
- 1 -2 dark raisin
- 1 unsalted butter
- 1 nutmeg
- allspice
Instructions:
1. In medium saucepan, combine rice, milk, syrup [& raisins, if including them], & bring to boil.
2. Reduce heat & simmer 20 minutes, stirring frequently.
3. Remove from heat & stir in butter & cinnamon.
4. If desired, garnish with additional cinnamon.
Title: Chocolate Cherry Jubilee Cake
Ingredients:
- 1 cherry pie filling
- 1 eggs
- 21 butter
- 3 milk
- 1 powdered sugar
- 1
- 2
- 1/2
Instructions:
1. Heat oven to 350 degrees Fahrenheit.
2. Grease and flour 12 cup fluted tube pan.
3. An a large bowl, blend cake mix, almond extract, cherry filling, and eggs.
4. Beat at highest speeds for two minutes.
5. Pour into the previously prepared pan.
6. Bake at 350 degrees for 50 minutes.
7. In a small saucepan, blend chocolate chips, margarine, and milk over low heat until chocolate melts, stirring constantly.
8. Remove the pan from heat.
9. Stir in powdered sugar until smooth.
10. Spoon over the now-cooled cake.
Title: Rich Chocolate Fondue
Ingredients:
- 3 sweetened condensed milk
- 1 marshmallow creme
- 1/4 milk
- 1 vanilla extract
- 1 1/2
Instructions:
1. Place chocolate and sweetened condensed milk in medium microwave safe bowl.
2. Microwave on high for 1 minute. Stir.
3. Microwave additional 30 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
4. Blend in marshmallow creme and milk.
5. Pour into fondue pot or chafing dish; stir in vanilla just before serving.
6. NOTE: May be made on top of stove using a double boiler, stirring chocolate and sweetened condensed milk constantly. Proceed as with microwave directions.
Title: Buttermilk Chocolate Cake
Ingredients:
- 2 flour
- 2 sugar
- 1/2 salt
- 1/2 butter
- 1 water
- 1/2 shortening
- 3 eggs
- 3 buttermilk
- 2 baking soda
- 1/2 vanilla
- 1
Instructions:
1. Mix flour, sugar and salt in large mixing bowl. Set aside.
2. Melt and bring to a boil: butter, water, shortening, cocoa. Pour over flour mixture and mix well.
3. Add the eggs, buttermilk, baking soda, vanilla and mix well.
4. Pour into a greased and floured 9 X 13 inch pan.
5. Bake at 350 for 30-35 minutes.
6. Frosting: Melt together 1 stick margarine, 3 T cocoa, but do not boil. Add 1 box powdered sugar and 3-6 Tablespoons buttermilk.
Title: Rich Date and Coconut Cake
Ingredients:
- 1 pitted dates
- 1 water
- 1 baking soda
- 3 butter
- 1 salt
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 granulated sugar
- 1 vanilla extract
- 1 egg
- 2/3 light brown sugar
- 1/2 sweetened flaked coconut
- 2 1/2 butter
- 2 milk
Instructions:
1. Preheat oven to 350°.
2. Combine first 5 ingredients in a small saucepan and bring to a boil, stirring occasionally. Remove from heat, and let stand 10 minutes or until dates are tender.
3. Gently spoon flour into measuring cups and level (don't pack). Combine flour, baking powder, and 1/2 teaspoon salt in a bowl. Stir in date mixture, granulated sugar, vanilla, and egg until well combined. Pour batter into a 9-inch spring-form pan coated with cooking spray. Bake at 350° for 20 minutes.
4. While cake is baking, combine brown sugar and remaining ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Pour brown sugar mixture over cake. Let it glop into the batter. Cover the whole top of cake. Bake at 350° for an additional 13 minutes or until a wooden pick inserted in center comes out clean. (I had to bake mine longer). Cool in pan 5 minutes on a wire rack. Run a knife around outside edge and remove ring. Cool completely on a wire rack before serving.
5. This doubles just fine. I used a 10" and a 5" springform. I haven't tried freezing it, but am curious how that would work. Super-yummy! Both men and women raved over it. Very satisfying and rich.
Title: Mary Jane's Peanut Butter Molasses Cookies
Ingredients:
- 2 1/2 all-purpose white flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 3/4 dark brown sugar
- 3/4 unsalted butter
- 2/3 vegetable shortening
- 1/4 dark molasses
- 1/4 eggs
- 2 salted peanuts
- 1/2
Instructions:
1. In medium bowl, thoroughly stir together the flour, baking powder, baking soda and salt; set aside.
2. In a large bowl with mixer on medium speed, beat together the brown sugar, butter, peanut butter, shortening and molasses until well blended and fluffy -- about 2 minutes. Add the eggs, and beat until very well blended and smooth.
3. Beat in half of the flour mixture until evenly incorporated. Stir in or beat in the rest of the flour mixture until evenly incorporated. .
4. Refrigerate the dough for at least 1 1/2 hours or up to 12 hours or until firmed up. Preheat the oven to 375*.
5. Grease several baking sheets or use nonstick spray.
6. Shape portions of the dough into generous 1 1/4" balls with lightly greased hands. Place the peanuts in a small bowl. Dip one half of each ball into the peanuts until some are embedded.
7. Place the balls, peanut side up on the baking sheets, spacing about 2 3/4" apart. Using your palm, press down on the balls until the tops are just flattened.
8. Bake the cookies, one sheet at a time in the upper third of the oven for 8-10 minutes or until lightly tinged with brown and just barely set when pressed in the centers. Reverse sheets halfway through baking from front to back to ensure even browning.
9. Transfer the sheets to a wire rack and let stand until the cookies firm up slightly. 1-2 minutes.With a spatula, remove cookies to wire racks to cool completely.
10. Store in an airtight container for up to 10 days or freeze up to 2 months.
Title: Super Dark Chocolate Cake With Milk Chocolate Lavender Mousse
Ingredients:
- 2 unbleached all-purpose flour
- 1/2 instant espresso
- 1 1/2 fine sea salt
- 1/2 baking soda
- 1 1/2 eggs
- 5 vanilla extract
- 1 1/2 granulated sugar
- 1 3/4 heavy cream
- 1 1/2 granulated sugar
- 1 light corn syrup
- 2 water
- 4 vanilla extract
- 1/4 fine sea salt
- 2
- 1/4
- 1
- 1/4
Instructions:
1. Position a rack in the center of the oven and preheat to 350°F.
2. Lightly grease three 8" round cake pans with nonstick cooking spray and line with parchment paper rounds and lightly grease the tops of the paper in the pans.
3. Sift together flour, cocoa, espresso, salt and baking soda.
4. In the bowl of a stand mixer, fitted with the whip attachment, beat the eggs, vanilla and sugar on high speed until thickened and light in color, about 3 minutes.
5. Gradually add oil and continue to mix until evenly combined.
6. Next, reduce speed of mixer to low and gradually add dry ingredients and coffee, alternating between the two until fully combined.
7. Scrape down sides of bowl and mix until batter is smooth.
8. Divide the batter evenly among the cake pans and bake until a cake tester inserted into the center of the cake comes out clean, about 25 minutes.
9. For the Milk Chocolate Lavender Mousse.
10. In the bowl of a stand mixer, fitted with the whip attachment, beat the heavy cream until soft peaks form.
11. Transfer to a large bowl and refrigerate until ready to use.
12. In a heatproof bowl, set over a pot of simmering water, melt the milk chocolate chips.
13. Remove the heat and let stand at room temperature until ready to use.
14. In the clean bowl of a stand mixer, fitted with the whip attachment, beat the egg yolks on medium speed.
15. Meanwhile, in a small pot, cook the sugar, corn syrup, water, vanilla, and salt, until the mixture reaches 220 F on an instant-read thermometer.
16. Immediately remove the pot from the heat and slowly pour over the egg yolks, with the stand mixer running.
17. Increase the speed of the mixer to high and whip until light, fluffy, about tripled in volume and cooled to room temperature.
18. Remove the bowl of whipped egg yolks from the mixer, add the melted milk chocolate and quickly fold until smooth.
19. Gently fold the whipped cream into the mousse. Add the lavender oil, to taste, and fold until evenly incorporated. Makes 4 cups.
Title: Thick Cut-Out Sugar Cookies
Ingredients:
- 6 eggs
- 4 butter
- 2 white sugar
- 2 1/8 all-purpose flour
- 7 baking powder
- 1 salt
- 1/2 vanilla extract
- 2
Instructions:
1. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, mixing well after each. Mix in the vanilla. Combine flour, baking powder, and salt; stir into the sugar mixture. Cover dough and chill for at least one hour.
2. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. On a floured surface, roll the dough out to 1/2 inch thick and cut into desired shapes using cookie cutters. Place 2 inches apart on to the prepared baking sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Title: Reforma Torta
Ingredients:
- 24 sugar
- 20 flour
- 6 vanilla
- 2 walnuts
- 8 unsalted butter
- 1 sugar
- 1 1/2 walnuts
- 1 vanilla
- 1
- 8
Instructions:
1. For Cake -- In mixer, combine egg whites and sugar, then add vanilla and walnuts -- When well combined add flour. Pour evenly into 4-13x9 banking pans and bake at 380 degrees for about 12-15 minutes then let cool completely.
2. For Filling -- Whip butter and set aside -- In large saucepan combine Chocolate, sugar, shredded walnuts, and vanilla until chocolate is melted and everything is incorporated. Set aside to cool -- Once cooled combine with the whipped butter -- You don't want the butter to melt so do not add them together while hot.
3. Then layer together to form cake and sprinkle with additional shredded walnuts!
Title: Saltine Cracker Pudding
Ingredients:
- 6 water
- 4 cornstarch
- 1 milk
- 12 eggs
- 2 sugar
- 1 vanilla
- 2
- 1
Instructions:
1. Mix cornstarch and water and set aside.
2. Mix eggs and sugar, and set aside.
3. Heat milk and Pet Milk to a simmer on medium heat.
4. Add cornstarch mixture to milk stirring constantly for about 10 minutes or until mixture thickens.
5. Add egg mixture, stirring constantly for 2 minutes.
6. Remove from heat and cool for 10 minutes.
7. Add vanilla, and mix.
8. Break up crackers and drop in pudding.
9. Let cool or eat warm.
Title: Chocolate Caramel Bars
Ingredients:
- 16 quick-cooking oatmeal
- 1 peanut butter
- 1 egg
- 1/2 milk
- 1 low-fat cream cheese
- 2
- 1
- 1 1/2
Instructions:
1. Prehat oven to 350.
2. Coat a 9x13 inch baking pan with non-stick cooking spray.
3. Combine cake mix and oatmeal.
4. Cut in peanut butter until mixture looks like fine crumbs.
5. Beat egg with milk; add to crumb mixture,stirring until well mixed.
6. Save 3/4 cup of mixture.
7. Press remainder into the bottom of the pan.
8. Beat cream cheese until smooth.
9. Add caramel dip and beat until well mixed.
10. Spread on top of crumb mixture.
11. Sprinkle chocolate pieces on top with the remaining crumbs. Bake for 30 minutes. Let cool completely; cut into bars and serve.
Title: Treacle Sponge Pudding
Ingredients:
- 3 golden syrup
- 1 lemon
- 1/2 unsalted butter
- 175 caster sugar
- 175 eggs
- 3 self-raising flour
- 200 milk
- 3 milk
- 450 vanilla pod
- 300 caster sugar
- 6
- 1
- 4
Instructions:
1. In a small bowl mix together the golden syrup with the breadcrumbs and lemon juice.
2. Spoon the mixture into the bottom of a well-greased 2 pint pudding basin and set aside.
3. To prepare the sponge, gently cream the butter and sugar together.
4. Add the grated lemon rind and slowly whisk in the eggs, a little at a time.
5. Sift over the flour and gently whisk the mixture together.
6. Add just enough milk for the mixture to drop easily from a spoon.
7. Spoon the mixture into the prepared pudding basin and cover with a disc of greaseproof paper, followed by a double piece of foil, tied under the rim of the basin with string.
8. To steam the pudding: Place a small non-breakable saucer into the base of a large pan.
9. Place the basin onto the saucer and fill the pan with boiling water two-thirds up the side of the basin.
10. Cover and steam for between 1-3/4 to 2 hours.
11. Do not let the water dry out by continually topping up the water to the two-thirds mark.
12. Meanwhile, prepare the custard: Pour the milk, cream and the vanilla pod seeds into a small saucepan.
13. Place over a gentle heat and slowly bring to the boil.
14. In a medium sized bowl and using a wooden spoon mix together the egg yolks and caster sugar.
15. Remove the cream mixture from the heat and slowly stir it into the egg mixture.
16. Return the mixture back into the saucepan on a gentle heat.
17. Stir the custard continuously, until thick without allowing the mixture to boil.
18. If the custard becomes lumpy sieve the custard into a large warm jug to remove any lumps that have formed.
19. Cover with cling film to prevent a skin forming.
20. Remove the treacle sponge from the pan containing the hot water and allow to cool slightly.
21. Invert onto a serving plate, ensuring that all the syrup is removed from the bottom of the basin.
22. Serve with the custard.
Title: Salted Caramel Orange Upside Down Cake
Ingredients:
- 2/3 fine sugar
- 1/2 water
- 1/4 salt
- 1 salted butter
- 4 -5 oranges
- 1/2 all-purpose flour
- 1 1/4 baking soda
- 3/4 baking powder
- 3/4 salt
- 3/4 salted butter
- 1/2 sugar
- 2/3 eggs
- 2 orange zest
- 1 sour cream
- 1/2
Instructions:
1. For the caramel.
2. In a medium saucepan over medium heat, add the sugar, water and salt.
3. Stir until the sugar dissolves.
Title: Blueberries N Cheese Coffeecake
Ingredients:
- 1/2 unsalted butter
- 1 1/2 sugar
- 2 eggs
- 2 1/2 flour
- 1 baking powder
- 1 salt
- 3/4 milk
- 1/4 water
- 8 cream cheese
- 2 lemon zest
- 2 fresh blueberries
- 2 unsalted butter
Instructions:
1. Preheat oven to 375 degrees. Grease and flour a 13x9x2" pan.
2. In a large bowl, cream together 1/2 cup softened butter and 1 1/4 cup sugar.
3. Add eggs one at a time, mixing well after each addition.
4. In a medium bowl, sift together 2 cups flour, baking powder, and salt.
5. In a measuring cup, mix milk and water.
6. Alternately add flour mixture with milk mixture, ending with milk.
7. Beat in softened cream cheese and 1 t. lemon zest.
8. In a small bowl, sprinkle 1/4 cup flour over blueberries and toss gently. Fold into batter and pour into pan.
9. Sift 1/4 cup sugar and 1/4 cup flour into a small bowl.
10. Mix in 1 t. lemon zest.
11. Using a pastry cutter, cut in 2 T. butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake for 40-45 minutes.
12. Serve warm, heavily dusted with powdered sugar.
Title: Mexican Chocolate Cake
Ingredients:
- 2 sugar
- 1 3/4 all-purpose flour
- 2 cinnamon
- 1 baking soda
- 1/4 salt
- 1 1/2 buttermilk
- 1 unsalted butter
- 3/4 eggs
- 2 vanilla
- 1 1/2 unsalted butter
- 1/2 buttermilk
- 1/2 instant espresso powder
- 6 vanilla
- 1 1/2 cinnamon
- 1 1/2 powdered sugar
- 1/2 pecans
- 1
- 2
Instructions:
1. For Cake: Preheat oven to 350 degrees Fahrenheit.
2. Butter and flour 13x9x2-inch baking pan.
3. Combine sugar, flour, cinnamon, baking soda, and salt in large bowl.
4. Whisk buttermilk, butter, and cocoa powder in heavy large saucepan over medium-low heat until butter melts.
5. Pour over flour mixture and whisk to combine.
6. Add eggs and vanilla; whisk to blend.
7. Pout into pan.
8. Bake until tester inserted into center comes out clean, about 40 minutes.
9. Transfer to rack and cool completely.
10. Run knife around pan sides to loosen cake.
11. Turn cake out onto platter.
12. Spread frosting over top and sides of cake.
13. Press enough pecans onto sides of cake to cover.
14. Sprinkle cake with remaining pecans.
15. (Can be made 1 day ahead. Cover; let stand at room temperature.) For Frosting: Melt butter in medium saucepan over medium heat.
16. Add cocoa, buttermilk, espresso powder, vanilla, and cinnamon; whisk until smooth.
17. Remove from heat.
18. Place powdered sugar in bowl.
19. Pour hot cocoa mixture over.
20. Using electric mixer, beat until smooth.
21. Use immediately.
Title: Lemon Pistachio Cake
Ingredients:
- 1 lemon gelatin
- 1 eggs
- 4 water
- 1 1/4 pistachio nut
- 1/2
- 3/4
Instructions:
1. Preheat oven to 350* and grease and flour a 10-inch Bundt pan or 4-liter tube pan.
2. In a large mixer bowl, combine cake mix, gelatin mix, eggs, water and oil. Beat on medium speed for 2 minutes. Stir in nuts. Spread batter evenly in prepared pan.
3. Bake 50-60 minutes or until a cake tester inserted in center comes out clean. Cool 25 minutes in pan on a wire rack, then remove cake and cool completely. Drizzle with lemon glaze, if desired.
4. NOTE: If desired, a 9 x 13-inch pan can be used to bake this cake. If this variation is used, bake only about 40 minutes.
Title: CANNOLI BITES
Ingredients:
- 1 ricotta cheese
- 1/4 vanilla extract
- 4 powdered sugar
- 1 heavy cream
- 1/8 cinnamon
- 1 orange zest
- 2 miniature phyllo cups
- 30
Instructions:
1. n a small food processor or blender, blend the first 5 ingredients until smooth. Remove to a bowl and fold in orange zest and chips. Using a baby spoon, spoon filling evenly into 30 fillo cups. Sprinkle with powdered sugar, cocoa, or both. Chopped pistachios may be nice too. Serve immediately. Makes 30 pieces.
2. Note- Only put the cream filling into the cups just before serving so the cups do not get soggy.
Title: Moist Chocolate Cake
Ingredients:
- 1 instant chocolate pudding mix
- 3 1/2 sour cream
- 1 eggs
- 1 milk
- 4 vanilla
- 1/2 white chocolate chips
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Grab a large bowl and dump everything in, except the chocolate chips and mix. Now add the chocolate chips, stir those inches That's it. Pour in your cake pan or two 9" round pans. Use the cooking directions from the back of your cake mix box. She advised to add some extra cooking time, about 5-10 minutes worked for me. You be the judge of your own oven. Let cool completely before frosting.