lumicero/recipes-ing2inst huggingface dataset:
Title: Armenian Orange Cake
Ingredients:
- 2 brown sugar
- 2 all-purpose flour
- 1/2 butter
- 1/2 salt
- 2 allspice
- 1/2 baking soda
- 1 sour cream
- 1 egg
- 1 icing sugar
- 1/2 Grand Marnier
- 1/2
- 2
- 1
- 2
Instructions:
1. Preheat the oven to 350°F.
2. Combine the brown sugar, flour, butter, salt, orange peel and all-spice in a medium size bowl.
3. Blend with a pastry blender (or mix with your hand) until the mixture is crumbly and completely blended.
4. Grease a baking pan. Spread half of the crumb mixture on the baking pan and pressed the mixture down evenly.
5. In a small mixing bowl, combine the baking soda, sour cream and egg. Stir to mix well.
6. Add the sour cream mixture into the remaining half of the crumb mixture. Blend well.
7. Pour the batter over the crumb base.
8. Sprinkle the top with almond flakes or chopped nuts.
9. Bake in the 350F oven for 40 to 45 minutes or until the tester comes out clean.
10. Serve warm with the Orange Whipped Cream Topping.
11. Orange Whipped Cream Topping:.
12. Whip cream until stiff. Stir in sugar, peel and liqueur. Let stand for about one hour to let flavors blend.
Title: Sweet Rice Pudding Brulee
Ingredients:
- 2 arborio rice
- 1/2 heavy cream
- 1/4 vanilla extract
- 4
- 1
- 1/4
Instructions:
1. Add milk to a saucepan; bring to a boil, then add in the rice.
2. Decrease heat and cook over medium heat for 15 minutes, stirring occasionally until the rice is soft and one-third of the milk remains.
3. Take pan off heat and stir in ¼ cup sugar.
4. In a bowl, mix the egg yolks, cream, and vanilla together, using a fork; then strain into the rice and mix well.
5. Arrange six ¾ cup heatproof ramekins or custard cups in a roasting pan.
6. Spoon the rice and custard mixture into the dishes, then pour warm water into the roasting pan to come halfway up the sides of the dishes.
7. Bake in a preheated 350° oven for 20-25 minutes until the custard is just set.
8. Leave the dishes to cool in the water for 40-50 minutes.
9. Lift out, sprinkle the tops with sugar, and caramelize with a blowtorch.
10. Serve within 20-30 minutes.
Title: Lemon Dream Cake
Ingredients:
- 1 sugar
- 1/2 eggs
- 4 confectioners' sugar
- 1 lemon juice
- 1/2
- 1
- 2
Instructions:
1. Preheat oven to 350°F.
2. Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes.
3. Spread batter in a greased and floured 10 inch tube pan.
4. Bake for 45 to 55 minutes until center springs back when touched lightly.
5. Spread glaze over warm cake.
6. Cool right side up for about 15 minutes.
Title: Double Chocolate Walnut Biscotti
Ingredients:
- 2 flour
- 1/2 baking soda
- 1 butter
- 6 granulated sugar
- 1 eggs
- 2 walnuts
- 1
- 3/4
Instructions:
1. Preheat oven to 350 deg.
2. Butter and flour large baking sheet.
3. In a bowl whisk together flour, cocoa powder and baking soda. In another bowl, with an electric mixer, beat together butter and sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in nuts and chips.
4. On prepared baking sheet, with floured hands, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide.
5. Bake logs for 20 - 25 minutes or until slightly firm to the touch.
6. Cool biscotti for 5 minutes.
7. On a cutting board, cut biscotti diagonally into 3/4 inch slices.
8. Place biscotti cut side down on baking sheet and bake until crisp, about 10 minutes.
9. Cool biscotti on a rack.
Title: Orange Slice Cookies
Ingredients:
- 1 1/2 brown sugar
- 1/2 butter
- 2 eggs
- 1/4 salt
- 2 flour
- 1 baking soda
- 1/2 coconut
- 1/2 quick oats
- 1/2 flour
- 1/2
Instructions:
1. .mix as usual
2. roll into balls about 1 ' in diameter
3. place on greased baking sheet
4. press down with a fork
5. bake 325 degrees for 12 minutes
6. remove imedmediately from sheet.
Title: Easy Butterscotch Chip Chocolate Cookies
Ingredients:
- 1 eggs
- 1/2 pecans
- 2
- 1/2
Instructions:
1. Combine cake mix, oil and eggs in large bowl.
2. Stir in chips and pecans.
3. Chill for about an hour.
4. Preheat oven to 350°.
5. Roll dough into 1" balls and place on ungreased cookie sheets.
6. Bake for 8-10 minutes or until centers are just about set.
7. Let stand for a minute or so and remove to wire racks.
Title: Mini Candied Cranberry Chocolate Cupcakes
Ingredients:
- 3/4 sugar
- 5 butter
- 1 vanilla extract
- 2 eggs
- 1 all-purpose flour
- 1/4 baking soda
- 1/2 salt
- 1/4 nonfat milk
- 1/2 fresh cranberries
- 1 sugar
- 2/3
- 2
Instructions:
1. Preheat oven to 350.
2. Beat together sugar, butter and vanilla at medium speed with electric mixer until well blended, about 3 minutes.
3. Add eggs, one at a time, beating well after each addition.
4. Combine flour, cocoa, baking soda and salt.
5. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour and mixing well after each addition.
6. Line mini muffin tins with paper liners.
7. Fill muffin cups 2/3 full.
8. Bake 10-12 minutes or until pick inserted in center is clean when removed.
9. Cool on wire rack.
10. Meanwhile, line a 10x15" pan with aluminum foil.
11. Toss cranberries with 2/3 c sugar.
12. Bake at 350 degrees 15 minutes, stirring every five minutes.
13. Cool completely.
14. Arrange 3 or 4 cranberries in center of each mini cupcake.
15. Melt almond bark in microwave according to package directions.
16. Place melted almond bark in zip top bag and snip corner.
17. Drizzle over cupcakes.
Title: Foolproof Sponge Cake(Cook's Illustrated)
Ingredients:
- 1/2 cake flour
- 1/4 unbleached all-purpose flour
- 1 baking powder
- 1/4 table salt
- 3 milk
- 2 unsalted butter
- 1/2 vanilla extract
- 5 eggs
- 3/4 granulated sugar
Instructions:
1. Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease two 8- or 9-inch cake pans and cover pan bottoms with a round of parchment paper. Whisk flours, baking powder, and salt in a medium bowl (or sift onto waxed paper). Heat milk and butter in a small saucepan over low heat until butter melts. Remove from heat and add vanilla; cover and keep warm.
2. Separate three of the eggs, placing whites in bowl of standing mixer fitted with whisk attachment (or large mixing bowl if using hand mixer or whisk) and reserving the 3 yolks plus remaining 2 whole eggs in another mixing bowl. Beat the 3 whites on high speed (or whisk) until whites are foamy. Gradually add 6 tablespoons of the sugar; continue to beat whites to soft, moist peaks. (Do not over-beat.) If using a standing mixer, transfer egg whites to a large bowl and add yolk/whole egg mixture to mixing bowl.
3. Beat the 3 yolks & 2 whole egg mixture with remaining 6 tablespoons sugar. Beat on medium-high speed (setting 8 on a KitchenAid) until eggs are very thick and a pale yellow color, about 5 minutes (or 12 minutes by hand). Add beaten eggs to whites.
4. Sprinkle flour mixture over beaten eggs and whites; fold very gently 12 times with a large rubber spatula. Make a well in one side of batter and pour milk mixture into bowl. Continue folding until batter shows no trace of flour, and whites and whole eggs are evenly mixed, about 8 additional strokes.
5. Immediately pour batter into prepared baking pans; bake until cake tops are light brown and feel firm and spring back when touched, about 16 minutes for 9-inch cake pans and 20 minutes for 8-inch cake pans.
6. Immediately run a knife around pan perimeter to loosen cake. Cover pan with large plate. Using a towel, invert pan and remove pan from cake. Peel off parchment. Re-invert cake from plate onto rack, (see illustrations below). Repeat with remaining cake and continue with one of the related recipes.
7. Step-by-Step Folding Without Deflating: With spatula perpendicular to the batter, cut through the center down to the bottom of the bowl.
8. Holding the spatula blade flat against the bowl, scoop along bottom, then slide up the side of the bowl.
9. Fold over, lifting the spatula high so that the batter falls without the spatula pressing down the batter.
Title: Low Fat Low Carb Chocolate Cake
Ingredients:
- 1 3/4 all-purpose flour
- 1 Splenda granular
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 3/4 hot water
- 1 canola oil
- 1/4 vanilla
- 4 skim milk
- 2
- 1
Instructions:
1. mix cocoa into hot water until blended.
2. combine all wet ingredients, mix on medium until blended.
3. add cocoa mixture, mix until well blended.
4. in a separate bowl combine all dry ingredients, add to wet ingredients.
5. mix until well blended (a couple of minutes).
6. pour batter in spray treated 9x13 cake pan.
7. bake in a preheated oven at 350 for 25 to 35 minutes.
Title: Raspberry Crème Whoopie Pies
Ingredients:
- 1 eggs
- 1/3 marshmallow creme
- 2
- 1
- 3/4
- 1/4
Instructions:
1. HEAT oven to 350degrees F. Line cookie sheets with parchment paper.
2. COMBINE brownie mix, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfuls onto prepared cookie sheet about 2 inches apart.
3. BAKE 8 to 10 minutes or until edges are set. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely.
4. BEAT frosting and marshmallow creme in medium bowl with electric mixer on medium speed until light and fluffy. Place half of pies flat side up. Spoon 2 tablespoons filling in center of each pie, then spoon 1/2 teaspoon jam over filling. Top with remaining pies, rounded side up. Press gently to spread filling.
5. Tip: Whoopie pies may be wrapped individually in plastic wrap and stored in the refrigerator for several days.
Title: Almond Cupcakes
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 2 eggs
- 1 1/2 vanilla extract
- 1/2 baking powder
- 2 1/2 salt
- 1/4 flour
- 2 1/2 milk
- 1 1/4
Instructions:
1. Preheat oven to 375 degrees.
2. Cream butter at medium speed until smooth, add sugar and beat until well.
3. Add two eggs, beat until smooth.
4. Dump in the rest of your ingredients (you can whisk the dry ones together in a separate bowl first as way to "quick-sift" them) and beat until nice and smooth.
5. Fill cupcake liners (or greased tins) 2/3 full, bake until golden brown (about 20 minutes, depending on your oven).
6. Makes 24 regular size or approx 10 jumbo size.
Title: Nubbly Apple Cake
Ingredients:
- 3 butter
- 1 sugar
- 1 egg
- 1 baking soda
- 1 flour
- 1/2 salt
- 1 vanilla
- 3 baking apples
- 1/2 cinnamon
Instructions:
1. Cream butter and sugar.
2. Add the egg, baking soda, sifted flour, cinnamon and salt.
3. Add vanilla and apples. This mixture will be thick and may have to be mixed by hand.
4. Bake 40 to 45 minutes at 350 degrees in greased 10 x 10 x 2 inch pan.
Title: Peanut Butter Sandwich Chippers
Ingredients:
- 1 creamy peanut butter
- 1/2 honey
- 2
Instructions:
1. Heat oven to 350 degrees. Place cookie dough rounds on an ungreased cookie sheet.
2. Bake according to package directions. Cool 1 minutes; remove from cookie sheet. Cool completely, about 10 minutes.
3. Meanwhile, in a medium bowl, mix peanut butter and honey until well blended.
4. For each sandwich cookie, spread about 1 rounded teaspoon of peanut butter mixture between two cooled cookies.
Title: Easy Pineapple Souffle
Ingredients:
- 100 cream cheese
- 1 pineapple
- 1
- 2
Instructions:
1. Make jello using 1& 1/2 cups of boiling water, and refrigerate until set.
2. Blend 5 slices of the pineapple in a blender (without using the syrup in the can or any additional water).
3. Add the whipped cream, cream cheese, and jello to the pineapple in the blender.
4. Blend thouroughly until pureed well.
5. Pour out into bowl, and refrigerate for 8 hrs.
6. Use the remaining pineapple slices to chop up coarsely and decorate souffle once half set.
7. Aditional whipped cream can also be used to decorate.
8. Enjoy!
Title: Dried Fruit and Zucchini Cake (Crock Pot)
Ingredients:
- 1/2 butter
- 2 eggs
- 1 1/2 brown sugar
- 1 vanilla extract
- 4 ground cinnamon
- 1 nutmeg
- 2 all-purpose flour
- 1 1/2 baking soda
- 1/2 baking powder
- 1/4 salt
- 1 1/2 zucchini
- 1 1/2 walnuts
- 1 1/2 raisins
- 1 brandy
- 1/4
Instructions:
1. In a large bowl, beat together the butter, eggs, brown sugar, vanilla, cinnamon, and nutmeg until well blended.
2. Stir in the flour, baking soda, baking powder, and salt until mixed.
3. Add the zucchini, walnuts, apricots, and raisins and blend well.
4. Scrape the batter into a buttered 3 1/2-quart electric slow cooker.
5. Cover and cook on the high heat setting 2 1/2 to 3 hours, or until a cake tester inserted in the center comes out clean.
6. Remove the lid.
7. Carefully, using potholders or mitts, remove the ceramic liner from the slow cooker and place on a rack.
8. Sprinkle the brandy over the top and around the edges of the warm cake.
9. Let stand until almost cool.
10. To unmold, run a sharp knife around the inside edges of the cooker and with a large spatula, lift out the cake in one piece.
11. Let cool completely.
12. To store, wrap the cake well in plastic wrap and then in foil.
13. Refrigerate up to 1 week or freeze up to 3 months.
Title: Peanut Butter and Jelly Cake
Ingredients:
- 1 water
- 3 eggs
- 1/2 butter
- 1 peanut butter
- 3/4 confectioners' sugar
- 1/2
- 1
- 2 1/2
Instructions:
1. Preheat oven to 350'F.
2. Grease sides and bottom of 13x9 pan.
3. In large mixing bowl, blend eggs, oil, water and cake mix until blended. Beat on medium speed with mixer about 2 minutes. Pour into pan and bake until done about 25-30 minutes.
4. While cake is baking: boil 1 cup water, remove from heat and stir in Jello until dissolved. Add grape jelly and stir til jelly melted and dissolved.
5. When cake tests done, remove from oven. While hot, poke holes throughout top of cake (I use handle of wooden spoon). Pour grape Jello mixture all over top of hot cake letting mix into all holes. Set aside to cool on rack.
6. In large mixing bowl, combine softened butter, peanut butter, vanilla and salt. With mixer at medium speed, mix about 2 minutes til well blended and somewhat fluffy. Add confectioners sugar 1 cup at a time(stop the mixer to add!) Beat on medium til all sugar is incorporated and consistency is thick frosting. Spread on cooled cake covering entire top with thick layer of frosting. As a finishing touch, I add a TINY sprinkling of salt to top of frosting or crushed salted peanuts.
Title: Cranberry Apple Crisp
Ingredients:
- 2 fresh cranberries
- 3 apples
- 1 1/2 brown sugar
- 1 1/2 rolled oats
- 1/2 salt
- 1/2
Instructions:
1. Core and chop apples.
2. Mix apples and cranberries and 1/2 c brown sugar and place in a grease 9" pan.
3. Mix remaining ingredients and sprinkle over fruit.
4. Bake at 350 for 1 hour.
Title: Popcorn Cupcakes (So Cute!)
Ingredients:
- 1 mini marshmallows
- 2
- 40
Instructions:
1. Frost the cupcake with white icing. To create each piece of "popcorn," cut one mini marshmallow in half and squish the two pieces back together into a whole mini marshmallow, pinching firmly. Pile the finished popcorn onto the frosted cupcake.
2. For a buttery look, either dilute a drop of yellow food coloring in water and brush it on with a clean paintbrush or mix pastel yellow marshmallows in with the white.
3. To make the band, cut a strip of construction paper about 1 1/4 inches by 8 inches, or to fit your cupcake, and decorate as shown.
4. If you're creating many cupcakes, design just one band and color photocopy it. Wrap the band around the cupcake and secure with tape.
Title: Pineapple Carpaccio With a Fruit Daiquiri Sauce
Ingredients:
- 1 fresh pineapple
- 2 bananas
- 4 fresh strawberries
- 3 frozen strawberries
- 2 low-fat sour cream
- 1 dark rum
- 4 honey
- of fresh mint
Instructions:
1. Using a sharp or serrated knife, cut the pineapple into paper-thin slices and arrange them so they cover the base of 4 plates.
2. In a blender, blend together the bananas, strawberries(reserving four for decoration), yoghurt or sour cream, rum, and honey until smooth.
3. Slice the reserved strawberries.
4. Drizzle the fruit sauce over the pineapple and decorate with the strawberries and mint sprigs.
5. Enjoy!
Title: Date Nut Sticks
Ingredients:
- 3/4 butter
- 2 eggs
- 2 sugar
- 8 dates
- 2 vanilla extract
- 1 coconut
- 1 1/2
- 3
Instructions:
1. In a saucepan over medium heat, melt the butter. Add the eggs, sugar, and dates. Bring to a boil, reduce the heat to low, and cook 10 minutes, stirring constantly. Remove from the heat. Stir in the vanilla, nuts, and Rice Krispies.
2. Let cool and shape into finger-sized sticks. Roll in the
3. coconut.
Title: Fruit Dumpling
Ingredients:
- 1/2 cottage cheese
- 1 butter
- 1 egg
- 1/4 salt
- 2 flour
- 1/2 milk
Instructions:
1. Melt Butter.
2. Heat milk till luke warm.
3. Drain and press cottage cheese threw sieve.
4. Mix remainder with butter, egg, milk then dry ingredients.
5. Add flour till dough does not stick to fingers.
6. Let dough rest covered 10 minutes or longer in warm spot.
7. Fill Dumpling with small pieces of fruit, then roll into ball.
8. Boil 10-12 minutes till dumplings float.
9. Top with butter and sugar.
Title: Honeydew Melon in Anisette
Ingredients:
- 1 honeydew melon
- 1/3 anisette
Instructions:
1. Cut the flesh into bite-size pieces and place in a serving bowl.
2. Sprinkle with the anisette.
3. Cover and refrigerate for at least an hour.
Title: Neapolitan Crispy Bars
Ingredients:
- 1 large marshmallows
- 3 butter
- 2
- 1/2
- 4
- 1/2
- 5
Instructions:
1. In a large saucepan, combine a third of the marshmallows (about 2 cups) and one tablespoon butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in chocolate flavored cereal and chocolate chips. Press into a greased 11x7 inch dish.
2. In a large saucepan, combine a third of the marshmallows and one tablespoon butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in 2 cups rice cereal. Press into dish over chocolate layer.
3. In a large saucepan, combine remaining marshmallows and butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in preserves and food coloring, if desired. Stir in the remaining cereal. Press into the dish over plain layer.
4. Cool completely and cut into bars.
Title: Delicious Middle Eastern Pecan Cake
Ingredients:
- 8 eggs
- 1 sugar
- 1 1/2 ground pecans
- 1 cinnamon
- 1/3 orange flower water
- 1 orange, zest of
- 1 salt
- 1 water
- 1/2 sugar
- 1 1/2 honey
- 3 orange flower water
- 1 lemon juice
- 1
Instructions:
1. Preheat oven to 180°C.
2. In mixer bowl, beat egg yolks until thick and lemon-colored. Gradually beat in 1/2 cup sugar. Stir in pecans, cinnamon, orange juice, ornage flower water and zest.
3. In another bowl, beat egg whites until foamy; add salt. Beat in remaining 1/2 cup sugar, a tablespoon at a time, to stiff peaks.
4. Fold yolk mixture into whites. Pour into ungreased 9 x 13-inch baking pan, smoothing top. Bake in preheated 180°C oven for 35 to 40 minutes, until golden brown and toothpick inserted in center comes out clean.
5. Cool in pan on rack for 20 minutes before removing from pan.
6. Syrup:.
7. In saucepan, combine water, sugar, honey orange flower water & lemon juice.
8. Bring to a boil & cook until syrup thickens, about 20 minutes .Let cool slightly.
9. Poke a few holes in the cake with a toothpick and pour hot syrup over cake. Let cool in pan.
10. Cover and refrigerate leftover cake.
Title: Snicker Salad
Ingredients:
- 8 Cool Whip
- 4 tart apples
- 2 instant vanilla pudding
- 1 milk
- 1/2
Instructions:
1. Chop apples into small pieces. No need to peel, but you can if it's preferred.
2. Chop Snickers bars into pieces the approximately the same size as the applies.
3. In a large bowl, mix the Cool Whip and pudding together.
4. Add milk to the Cool Whip mix.
5. Add in apple and candy pieces.
6. Chill at least one hour, but can be made the day before.
Title: Chocolate Chunk Bread Pudding
Ingredients:
- 1 3/4 2% low-fat milk
- 2/3 sugar
- 2 Kahlua
- 1 1/2 vanilla extract
- 1 egg
- 1/2
- 1
- 2
Instructions:
1. Preheat oven to 350°F.
2. Arrange bread cubes in a single layer on a baking sheet.
3. Bake for 5 minutes or until toasted.
4. Remove bread from oven.
5. Decrease oven temperature to 325°F.
6. Combine milk and next 5 ingredients(milk through egg) in a medium bowl; stirring well with a whisk.
7. Add bread, tossing gently to coat.
8. Cover and chill 30 minutes or up to 4 hours.
9. Divide half of bread mixture evenly between 2(6 oz) ramekins or custard cups coated with cooking spray; sprinkle evenley with half of chocolate.
10. Divide remaining bread mixture between ramekins; top with remaining chocolate.
11. Place ramekins in an 8" square baking pan; add hot water to pan to a depth of 1".
12. Bake for 35 minutes or until set.
13. Serve each pudding warm with 1 tablespoon whipped topping that has been mixed with macadamia nuts.
14. Enjoy!
Title: Decorators' Icing
Ingredients:
- 2 powdered sugar
- 1 vegetable shortening
- 1/2 tap water
- 1 1/2 vanilla extract
- 2
Instructions:
1. Mix 5 minutes or until smooth and creamy.
2. Color with paste food coloring (I haven't tried food coloring drops, but it should work).
Title: Coconut Mousse Parfait
Ingredients:
- 1 salt
- 1/2 sugar
- 2 1/2 cornstarch
- 2 eggs
- 1 vanilla extract
- 13 1/2 coconut milk
- 3 butter
- 1 kiwi fruits
- 4 bananas
- 1 1/2 strawberries
- 1 1/2
Instructions:
1. Wisk salt, sugar and cornstarch in a bowl.
2. Wisk in eggs and vanilla with salt, sugar & cornstarch.
3. Heat Coconut Milk just to a boil in a heavy saucepan.
4. Wisk 1/2 cup Coconut Milk to egg mixture & mix well. Add the rest of the hot coconut milk in 1/2 cup aliquots & whisk well.
5. Place mixture back into saucepan. Bring to a boil over medium heat.
6. Cook for 2 minutes stirring constantly.
7. Remove from heat & wisk in cold butter.
8. Pour into a bowl. Cover with plastic wrap.
9. Refrigerate until well chilled, about 2 hours.
10. Whip the cream until firm peaks are formed.
11. Gently fold in whipped cream.
12. Spoon into parfait glasses, layering with fruit.
13. optional: garnish with toasted coconut.
Title: Orange Cornmeal Pound Cake
Ingredients:
- 1 butter
- 1 sugar
- 1 orange, zest of
- 6 eggs
- 3/4 whole coriander seed
- 1/2 nutmeg
- 1/2 salt
- 3/4 all-purpose flour
- 1 cornmeal
- 1 sherry wine
- 1 Bourbon
- 1 brandy
- 1 salt
- 1 cream of tartar
Instructions:
1. Beat the butter and sugar with an electric mixer until very light and fluffy, about 2 minutes. Add the zest and mix well. Beat in the egg yolks, one at a time.
2. Grind the coriander seeds to a fine dust. Combine with the nutmeg, salt, flour and cornmeal. Add to the butter mixture. Beat in the sherry, bourbon and brandy.
3. Whip the egg whites (salt and cream of tartar help stabilize them) until soft peaks form. Fold one-third of the egg whites into the batter to lighten. Fold in remaining egg whites.
4. Pour into a greased 9-inch loaf pan. (If your loaf pan is 7 inches, you'll have enough batter left for a large muffin or two). Bake at 325 for 90 minutes. Cool slightly in pan, then turn out and cool completely.
Title: Keto Tiramisu
Ingredients:
- 1/2 baking powder
- 1/2 salt
- 1/8 eggs
- 3 erythritol
- 2 vanilla extract
- 1/8 cream of tartar
- 1/4 reduced-fat cream cheese
- 1/8 heavy whipping cream
- 12 confectioners' sugar
- 1 1/2 water
- 3/4 instant espresso powder
- 3
- 1/2
- 6
Instructions:
1. Cake:
2. Separate the eggs. Blend the yolks with the extracts, and sugar. Add the cream of tartar. Stir in the almond flour mixture (includes baking powder and salt).
3. Beat the egg whites until stiff peaks form. Stir into egg and flour mixture.
4. Bake for 10-15 at 350 degrees in a 11x17 greased pan (add parchment if desired).
5. Once cooled, cut into 16 equal strips to fit in the loaf pan.
6. Cream:
7. Beat heavy whipping cream until stiff peaks.
8. Blend cream cheese, confectioners sugar, and coffee liqueur syrup until smooth.
9. Fold in cream until fully blended.
10. Coffee:
11. Dissolve powdered espresso into water and stir completely.
12. Assembly:
13. Place a row of lady fingers in the bottom of a loaf plan. Slowly pour some of the coffee on top. Move pan around until completely absorbed.
14. Spread 1/3 of cream mixture on top.
15. Repeat lady fingers, coffee, cream until three layers of each.
16. Dust with cocoa powder.
17. Refrigerate for at least 4 hours to set.