lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Loaf Cake
Ingredients:
- 4 eggs
- 1 1/3 sugar
- 1 salt
- 3 lemons, zest of
- 1 3/4 cake flour
- 1/2 baking powder
- 1/2 heavy cream
- 5 1/2 unsalted butter
Instructions:
1. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter a 9- by 5-inch loaf pan and dust with flour, shaking out the excess.
2. Working in a large bowl, whisk together the eggs, sugar, and salt for just a minute, until foamy and smoothly blended; the mixture should not thicken. Whisk in the grated zest.
3. Spoon the flour and baking powder into a sifter and sift about a third of the dry ingredients over the foamy egg mixture. Whisk the flour into the eggs, mixing lightly - there's no need to beat. Sift the flour over the eggs in two more additions and whisk only until everything is incorporated. Whisk the heavy cream into the mixture. Switch to a rubber spatula and gently and quickly fold in the melted butter.
4. Baking the cake: Pour and scrape the batter into the prepared pan - it will level itself - and bake for 50 to 60 minutes, or until the center of the cake crowns and cracks and a toothpick inserted in the center comes out clean. Remove the cake to a cooling rack to rest for 10 minutes before unmolding. Cool to room temperature right side up on a rack.
5. You can serve this cake as soon as it cools, although there are those who believe that a pound cake needs a day to ripen. Make a taste test for yourself. In any case, the cake should be sliced with a serrated knife and served in thin slices, a pair to a plate.
6. Storing: Once cooled, the cake should be wrapped tightly in plastic wrap. It will keep at room temperature for 3 or 4 days or, if double-wrapped, can be frozen for a month. Thaw, still wrapped, at room temperature.
Title: Chilean Cake
Ingredients:
- 4 eggs
- 1/2 sugar
- 2 lemon
- 1/2 milk
- 4 flour
- 2 baking powder
Instructions:
1. Beat egg whites until peaks are formed. Add sugar and egg yolks, mixing thoroughly. Add milk, flour, and baking powder. Grate lemon. Add rind to mixture and bake for 30 minutes at 350*, or until toothpick comes out clean.
2. Note: Bake in 9 x 13" pan.
Title: Fourth of July Cake
Ingredients:
- 2 cake flour
- 3 double-acting baking powder
- 3/4 salt
- 3 granulated sugar
- 1 1/4 shortening
- 1/2 vanilla extract
- 1 milk
- 1/2 fresh strawberries
- 1 blueberries
- 1 1/2
- 25
Instructions:
1. A Fourth of July cake to bake, frost, take and serve, all in the same pan -- strawberries for red stripes, lush white frosting for white stripes, and blueberry stars studded on more frosting. The white cake was baked the day before. For the picnic's grand finale, unfurl your flag to celebrate the day and delight all tastes.
2. DAY BEFORE PICNIC.
3. Start heating oven to 375°F Grease, then flour bottom of 13x9x2-inch pan, or a covered bake pan of same size.
4. Onto waxed paper, sift flour with baking powder and salt.
5. In small bowl, with mixer at high speed, beat egg whites until foamy; then gradually add 1/4 cup sugar while beating, until mixture holds soft peaks; set aside.
6. In a large bowl, with mixer at medium speed, cream soft shortening with 1 cup sugar until light and fluffy -- 2 minutes. Then add the vanilla and almond extracts.
7. At low speed, add flour mixture alternately with milk until just blended. Scrape bowl, beaters; at same speed, blend in beaten egg whites just until smooth.
8. Bake 25 to 27 minutes, or until a cake tester inserted in center comes out clean. Cool in pan, on rack.
9. When cool, decorate cake, in pan, with White Fudge Frosting (search site) as follows: With frosting, in waxed-paper cones or pastry bag, and tube no. 45, make 6 lengthwise stripes, about 1/2-inch wide, equidistant from each other, across cake, starting 3/4-inch up from bottom edge, and ending 3/4-inch down from top. This leaves alternate unfrosted stripes. Also, in upper left-hand corner of cake, frost a 5" by 5" field for the stars. Then cover cake with foil and refrigerate.
10. EARLY ON PICNIC DAY.
11. Wash, hull, dry strawberries. Slice in half lengthwise, then lay between white stripes on cake, as pictured; also along top and bottom edges of cake, making 7 rows of strawberries in all.
12. Place 25 blueberries, well-drained, in field of frosting. Cover cake, then refrigerate.
13. JUST BEFORE LEAVING FOR PICNIC.
14. Pack pan of cake in insulated picnic carrier.
15. AT DESERT TIME.
16. Cut cake between rows of strawberries; serve from pan.
Title: Pina Colada Cupcakes
Ingredients:
- 1 water
- 1/3 eggs
- 1/4
- 1
- 3
- 1
- 3/4
Instructions:
1. Heat oven to 375 degrees, and place paper baking cup in 24 regular size muffin cups.
2. In a large bowl, beat the first 6 ingredients listed with electric mixer on low speed for 30 seconds. Then beat on medium speed for 2 minutes, scraping bowl occasionally.
3. Divive batter evenly into the 24 muffin cups.
4. Bake 18-24 minutes or until toothpick inserted in center comes out clean.
5. Cool for 10 minutes, and remove from pan to a wire rack. Then cool for 30 minutes.
6. Stir coconut extract and rum extract into frosting, and spread on cupcakes.
7. Dip tops of frosted cupcakes in coconut.
8. Store loosely covered at room temperature.
Title: Apple and Mixed Fruit Crisp
Ingredients:
- 5 granny smith apples
- 3/4 all-purpose flour
- 1 brown sugar
- 1/3 cinnamon
- 1/2 nutmeg
- 1/2 lemon, juice and zest of
- 1 old fashioned oats
- 3/4 all-purpose flour
- 3/4 brown sugar
- 1/3 brown sugar
- 2 cinnamon
- 1/2 nutmeg
- 1/2 salted butter
- 1/2
Instructions:
1. Preheat oven to 375°F Lightly grease a 10-inch round baking dish.
2. Combine fruit mixture ingredients (apples through lemon juice & zest) and transfer to prepared baking dish.
3. Combine dry topping ingredients (oats through nutmeg) then cut in butter (I use my fingers to combine) until crumbly. Sprinkle topping over fruit mixture.
4. Bake until fruit bubbles and topping is browned, 35-45 minutes.
5. Serve warm.
Title: Chocolate Chip Cookies
Ingredients:
- 2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1/2 egg
- 1 vanilla
- 1 oatmeal
- 3/4 chocolate chips
- 6
Instructions:
1. Preheat oven to 350 degrees. Lightly grease a cookie sheet.
2. Cream butter, egg, sugars and vanilla well.
3. Slowly add bakingmix and oatmeal till well blended. Stir in chocolate chips.
4. Drop by rounded tablespoon onto cookie sheet.
5. Bake 10-12 minutes.
Title: Caramel Apple Fondue
Ingredients:
- 32 -40 margarine
- 1/2 apples
- 1
- 4 -6
- 1/2
Instructions:
1. Combine caramels, margarine, and Eagle Brand milk in bowl, cover, and microwave on high for 2 minutes.
2. Mix with a hand mixer and heat in 2-minute increments until melted and smooth.
3. Pour into small individual bowls.
4. Dip apple slices into the mixture, then sprinkle with nuts, if desired.
5. Refrigerate leftover sauce and reheat.
Title: Energy Bites (Mock Larabar)
Ingredients:
- 1/2 apple
- 1/2 cinnamon
- 1/2
- 1/8
Instructions:
1. Blend all ingredients in a food processor.
2. Pour into a bowl and shape into small round balls. (I use a cookie scoop).
3. Wrap each ball in plastic wrap.
4. Enjoy.
Title: Chocolate Coulant
Ingredients:
- 300 butter
- 380 dark chocolate
- 150 sugar
- 130 flour
- 7 eggs
- 1
Instructions:
1. Preheat oven at 425 °F (225 °C).
2. Grease individual molds with butter.
3. Melt chocolate in microwave.
4. Mix ingredients: flour, sugar, butter room temperature, eggs, melted chocolate. Bring all together with a whisk.
5. Fill in all 12 individual molds, each should weight about 110 grams.
6. Put inside oven about 6 minutes, until the top is just done. Be carefull not to overcook.
7. Take out of oven and put in a plate, unmold.
8. Serve with whipped cream or ice cream.
Title: Oatmeal Stout Cake
Ingredients:
- 1 rolled oats
- 1 1/4 stout beer
- 1/2 stout beer
- 1 butter
- 1 brown sugar
- 2 granulated sugar
- 1/2 eggs
- 1 vanilla extract
- 1 1/2 orange zest
- 1 flour
- 1/2 baking soda
- 1/2 salt
- 1/2 cinnamon
- 4 nutmeg
- 1/2 butter
- 1/4 brown sugar
- 1/2 sweetened condensed milk
- 1/2 rolled oats
- pecans
- walnuts
Instructions:
1. Preheat tohe oven to 350 degrees and line the bottom of a springform pan with waxed paper, then grease the paper and the sides of the pan.
2. Cover the oatmeal with the stout and let soak 30 minutes or longer.
3. Beat the butter and sugars until fluffy; beat in the eggs, vanilla and orange zest and mix well.
4. Combine the flour, baking soda, salt, cinnamon and nutmeg.
5. Drain the stout from the oats and reserve.
6. Add the flour mixture to the butter mixture alternately with the drained stout, beginning and ending with the flour mixture.
7. Stir in the oats then spoon the batter into the prepared pan and bake 50-55 minutes; let cool.
8. Combine the topping ingredients and spread on cooled cake; broil until browns, watching carefully, as the sugar burns quickly.
Title: To Die for Pumpkin Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 baking powder
- 1 baking soda
- 1 cinnamon
- 1 nutmeg
- 1/2 salt
- 1/2 ground cloves
- 1 eggs
- 4 pumpkin
- 1 raisins
- 1/2
Instructions:
1. (Add all dry ingredients together, mix well.).
2. (Add eggs and oil, beat together.).
3. (Fold in pumpkin.).
4. (Add nuts and/or raisins, optional).
5. (Great for muffins, cupcakes, or traditional cake pans.).
6. (Don't overbeat batter which makes cakes tough.).
7. (Frost with cream cheese, vanilla or fluffy white icing.).
Title: Chocolate Skeleton Cookies
Ingredients:
- 1 butter
- 1/4 shortening
- 1 1/2 granulated sugar
- 2 eggs
- 1 vanilla
- 1 salt
- 3/4 baking powder
- 2/3 flour
- 3 - 3 1/2
- 4
Instructions:
1. Cream butter, shortening and sugar together.
2. Add eggs and vanilla. Mix well.
3. Add baking powder and salt and mix again.
4. Stir in the cocoa until well blended.
5. Add flour 1 cup at a time.
6. ** IF YOU ARE GOING TO MAKE COOKIES RIGHT AWAY, ADD 3 1/2 cups flour. If you are going to “chill” the dough, or just wait for another day to make your cookies, STOP AT 3 cups.
7. Roll out on lightly floured surface to 3/8 inch thickness and cut with cookie cutters.
8. Bake at 375 F for 6 1/2 minutes. Let cool completely before removing from cookie sheet.
9. Using a #2 tip, pipe white frosting in skeleton patterns.
10. Let frosting dry 24 hours before stacking.
Title: Monkey Bars
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1/4 salt
- 1/4 nutmeg
- 2 bananas
- 2 butter
- 2 eggs
- 3/4 sugar
- 1 vanilla extract
- 1/2 chocolate chips
Instructions:
1. Preheat oven to 350°F Lightly grease a 9-inch square pan.
2. In a medium bowl, whisk together flour, baking soda, salt and nutmeg.
3. In the bowl of a food processor, blend bananas until smooth. Add in melted butter, eggs, sugar and vanilla and whizz until smooth and well-combined. Pour banana mixture into flour mixture and stir until just combined. Fold in chocolate chips.
4. Pour batter into prepared pan (it will be a thin layer).
5. Bake at 350F for 20-25 minutes, until a tester comes out dry.
6. Cool completely before slicing.
Title: Uncle Bill's Classic Apple Crisp
Ingredients:
- 8 tart apples
- 1 lemon zest
- 2 lemon juice
- 1 pure vanilla extract
- 1/4 nutmeg
- 1 all-purpose flour
- 2 granulated sugar
- 1/2 brown sugar
- 3/4 pecans
- 3/4 dried cranberries
- 1/2 cherries
- 1/8 salt
- 3/4 ground cinnamon
- 1 1/4 butter
Instructions:
1. Preheat oven to 350°F.
2. TO MAKE FILLING.
3. In a large mixing bowl, add sliced apples, lemon zest, lemon juice, vanilla extract, nutmeg and mix well to combine.
4. TO MAKE TOPPING.
5. In a separate bowl, mix together flour, oats, granulated sugar, brown sugar, pecans, cranberries, salt and cinnamon; mix well to combine.
6. Using a pastry cutter, cut in butter until mixture forms coarse crumbs.
7. In a 9" x 13" oven-proof casserole dish, spread the apple mixture over the bottom.
8. Spread the topping mixture over the top of the apples.
9. Bake in preheated 350 F oven for 40 minutes or until apples are tender and the topping is golden.
10. Serve with ice cream, whipping cream or whipped cream or topping.
Title: Date Nut Balls or Pie Crust!
Ingredients:
- 1 pecans
- 1 walnuts
- 1 dates
- 1/4 - 1/2 honey
- 1/4 - 1/2 sea salt
Instructions:
1. Grind pecans, walnuts, and dates in a food processor until well chopped and blended. Add honey and continue to process until the mix forms a ball. Be careful not to overprocess.
2. Pie Crust:
3. Press into bottom and sides of a pie pan before adding filling. Reserve some of the mix to crumble on top of finished pie. Fresh fruit makes a great filling, also a yogurt or tofu "cheesecake" is yummy!
4. Balls:
5. Use as is or add 1 teaspoons cinnamon and/or 1/2 teaspoons nutmeg or 1 tbls. carob powder or 1-2 tbls. orange zest.
6. Roll the dough into balls, then in flaked coconut, ground nuts or carob powder. Have fun and enjoy!
Title: Baked Cheese Qatayef
Ingredients:
- 10 ricotta cheese
- 8 granulated sugar
- 2 lemon juice
- 1/4 lemon peel
- 2 granulated sugar
- 1 3/4 light corn syrup
- 1/4 rose water
- 1/3 warm water
Instructions:
1. In a small bowl, mix cheese with sugar. Add lemon juice and mix well, either by hand or in blender or processor. Cover and set aside.
2. In a medium saucepan, combine sugar, water, and corn syrup. Bring to a boil, add orange blossom or rose water. Stir well to prevent sticking. Reduce heat to low and allow to sit until ready to use.
3. Fill empanada wrappers with cheese mixture and bake at 400 degrees for 25 minutes or until brown.
Title: Easy Strawberry Shortcakes
Ingredients:
- 1 fresh strawberries
- 3/4 sugar
- 1/2 Splenda sugar substitute
- 4 -6 water
- 1 Cool Whip
- 1 chocolate
Instructions:
1. Clean and mash strawberries. Add sugar and water let set for about 1 hour to make juice on berries.
2. When ready to serve, place a Twinkie in a dessert bowl and top with some of the strawberry mixture.
3. Top with Cool Whip.
4. Drizzle with Magic Shell--make sure you get a few stripes on the bowl to make it look fancy.
5. Place in the fridge for about 10 minutes, or until the Magic Shell hardens. Serve.
Title: Roasted Apple Bread Pudding
Ingredients:
- 4 apples
- 3/4 sugar
- 3/4 cinnamon
- 1/2 milk
- 1 1/4 heavy cream
- 1 1/4 eggs
- 2 nutmeg
- 5 salt
- 1/8 vanilla extract
- 1/8
- 1 1/2
Instructions:
1. Preheat oven to 425 degrees F.
2. Toss apples with 1/2 C of sugar and the cinnamon. Place on well-buttered sheet pan and roast in oven for 10-15 minutes. Cool for 15 minutes.
3. Remove crusts and cut bread into 1" cubes, about 5 cups. Place in 8" square baking pan.
4. Bring kettle of water to a boil.
5. Place milk and cream in saucepan and bring to a simmer. When mixture is hot, but not before, combine eggs, yolks, and remaining cup 1/4 C of sugar in a mixing bowl and whisk with the nutmeg, salt and vanilla. Slowly whisk in hot milk mixture, starting with 1/4 cup at a time to temper the eggs and prevent curdling. Larger aliquots can be used after the first cup of hot milk is well mixed with the egg mixture.
6. Pour custard over bread, making sure the bread is well soaked. Top with roasted apples and drizzle with any carmelized pan juices. Poke some of the apple slices into the custard to nestle amongst the bread cubes.
7. Cover with foil, place in large roasting pan and add boiling water till it comes halfway up the sides of baking pan.
8. Bake for 45min to 1 hour, until the edges are set, but center is still a bit jiggly. Serve warm with vanilla ice cream or room temp with whipped cream.
Title: Apple Pie Baked in the Apple
Ingredients:
- 5 -6 granny smith apples
- 1 cinnamon
- 1/4 cardamom
- 1/4 sugar
- 1 brown sugar
- 1
Instructions:
1. Mix sliced apples with sugars and spice in a bowl. If you prefer more or less spices, make adjustments as desired. Same goes for the sugar.
2. Scoop sliced apples into hollow apples.
3. Preheat oven to 375°F.
4. Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel.
5. If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. I, on the other hand, am not skilled so I just had to.
6. throw my interior apples away and chop up additional apples for filling.
7. Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.
8. Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.
9. Cover the top of the apple in a lattice pattern with pie crust strips.
10. Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan.
11. Cover with foil and bake for 20-25 minutes.
12. Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.
13. Makes 4 baked apple pies (in the apple).
Title: Poppy Seed Strudel
Ingredients:
- 1 flour
- 1/4 sugar
- 0.5 baking powder
- 1 egg
- 1/4 butter
- 1/2 milk
- 12 poppy seed filling
- 1
Instructions:
1. Preheat oven to 350°F.
2. Mix milk and yeast. Allow yeast to get frothy (about 5-10 min).
3. Mix together the flour, sugar, baking powder, and egg in a large bowl.
4. Add milk and yeast and knead with hands until dough consistency.
5. Put dough on floured surface. Roll out.
6. Spread with poppy seed filling and roll up.
7. Place on greased cookie sheet.
8. Spread egg white on top.
9. Bake for 45 minutes.
Title: Autumn Pumpkin Crisp W/Creamy Frosting
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 3 eggs
- 1 sugar
- 1 cinnamon
- 1/2 margarine
- 1 butter
- 1 cream cheese
- 8 Cool Whip
- 3/4 powdered sugar
- 1 1/4
Instructions:
1. Heat oven to 350°.
2. Line bottom, sides of 9 x 13 pan with waxed paper.
3. Combine pumpkin, milk, sugar, eggs and cinnamon, pour into pan.
4. Pour dry cake mix over mixture.
5. Evenly place nuts into mix.
6. Spoon the melted butter over nuts evenly.
7. Bake 50-60 minutes.
8. Invert into tray and peel off waxed paper.
9. Mix cream cheese, Cool whip and powdered sugar; frost and refrigerate.
Title: Cheese Flan
Ingredients:
- 1 sugar
- 1 vanilla bean
- 1 sweetened condensed milk
- 1 evaporated milk
- 1 1/2 eggs
- 5 cream cheese
- 5
- 1/4
Instructions:
1. Preheat the oven to 250 degrees.
2. Melt the sugar in a saucepan over medium-high heat and cook until it turns into a smooth dark amber caramel.
3. Pour into the bottom of an 8-inch souffle dish or other round mold.
4. Using the back of a knife, scrape the seeds from the vanilla bean and add to a blender.
5. Add the three milks, eggs, cream cheese and almond extract.
6. Blend until smooth, then pour through a strainer into the caramel-lined mold.
7. Set the mold into a larger baking pan and pour enough very hot water into the pan to come halfway up the sides of the mold.
8. Bake until the flan has set, 2 1/2-3 hours-- a toothpick inserted in the center should come out clean.
9. Let cool, then cover the mold and refrigerate overnight.
10. When you are ready to serve, run a knife along the inside of the mold to loosen the flan.
11. Pour about 1/2 inch of hot water in a pan large enough to hold the mold and set the mold in it for 10 minutes, so it will unmold more easily.
12. Remove it from the water, wipe dry and place a shallow bowl or a small platter over the top.
13. Invert the flan into the bowl, and serve.
Title: Apple Cake
Ingredients:
- 1 3/4 sugar
- 1 eggs
- 3 vanilla
- 1 walnuts
- 1 salt
- 1/2 baking soda
- 1 flour
- 2 cinnamon
- 1 apples
- 2
Instructions:
1. Cream sugar, oil, eggs, add vanilla.
2. Add dry ingredients, stir well.
3. Fold in apples and walnuts.
4. Spread into greased 11 x 7 pan, I prefer a glass baking pan for this cake.
5. Bake 45 minutes at 350 degrees.
Title: Hottie Chocolate Cupcakes by Sandra Lee
Ingredients:
- 12 unsalted butter
- 1/2 brown sugar
- 1/3 egg
- 18 ground cinnamon
- 1 water
- 1/2 cocoa powder
- 1 vanilla ice cream
- 2
- 3
Instructions:
1. Wet your hands with cold water. Scoop out 1 tablespoon of frosting and form it into a ball with your hands. Place ball on a cookie sheet and continue until you have 12 balls. Place frosting balls in freezer for 2 hours to allow balls to firm up.
2. In a large bowl using an electric mixer, beat the butter and brown sugar until it is light and fluffy. Add the cake mix, egg, cinnamon extract, cinnamon, jalapeno and water and beat on low speed for 30 seconds until combined. Scrape down the bowl and beaters with a rubber spatula. Beat an additional 2 minutes on medium speed, scraping the bowl occasionally. Cover the bowl with plastic wrap and let it sit for 1 hour.
3. Preheat the oven to 375 degrees F. Spray cups of Texas-size muffin pan with nonstick cooking spray. Drop 2 tablespoons of batter into the muffin cups. Bake for 15 minutes.
4. Remove the pan from the oven and place the frosting balls into sunken cupcakes. Top with an additional 2 tablespoons of batter. Smooth the batter to cover the frosting balls. Return the pan to the oven and bake for 10 minutes.
5. Cool cupcakes in the pan for 10 minutes. Using a knife, loosen the sides of the cakes and invert the pan onto a cutting board. Place the cakes right side up on individual plates, dust with cocoa powder, and serve immediately with a scoop of vanilla ice cream.
Title: Winter Squash Butter
Ingredients:
- 3 brown sugar
- 2 demerara sugar
- 1/2 ground cinnamon
- 1 ginger
- 1/2 ground ginger
- 1/4 nutmeg
- 1/4 ground cloves
- 1/8 ground allspice
- 1/8 lemon juice
- 1/2 water
- 1/4
Instructions:
1. Cut squash open and remove seeds, strings and pith. Rub with oil and place cut side down on a baking sheet. Roast in a preheated 450F oven until very soft, 45-60 minutes. Allow to cool slightly, then scrape flesh from skin. Packing it tightly into the cup, measure out 2 cups of squash and add to food processor. Save any remaining squash for another recipe (I recommend recipe #509563).
2. Add sugar, spices, lemon juice, and apple cider to food processor. Puree until very smooth.
3. Scrape puree into a saucepan. Bring to a simmer over medium-low heat, and cook, stirring and scraping the bottom of the pan frequently to prevent sticking and burning, until it thickens and darkens.
4. Allow to cool, then transfer to small jars or plastic containers. Store in the refrigerator up to 2 weeks, or in the freezer up to 3 months. (This recipe is not safe to can at home.).
5. For a different flavor spin, leave out the spices listed above and instead combine 1/2 tsp whole cloves, 1/2 tsp cardamom seeds and a small piece of star anise in a spice grinder or mortar and pestle. Grind to powder and add to food processor along with 1 tsp ground cinnamon.
Title: Chocolate Sponge Cake
Ingredients:
- 4 cream of tartar
- 1/4 salt
- 1/4 sugar
- 1/3 vanilla
- 2 all-purpose flour
- 1
- 1/4
Instructions:
1. Line an 8 inch square or round cake pan with waxed paper.
2. Place egg whites, cream of tartar and salt in a mixing bowl, beat with electric mixer until foamy.
3. Beat in sugar gradually, continue beating until stiff peaks form.
4. Beat in egg yolks and vanilla.
5. Combine flour and cocoa and fold lightly into egg mixture.
6. Spread batter in prepared pan.
7. Bake in 325 degree oven 25-30 minutes or until cake springs back when lightly touched.
8. Loosen sides with a sharp knife.
9. Turn out immediately onto a paper towel lined cake rack to cool.
Title: Creamy Cream Cheese Frosting
Ingredients:
- 2 icing sugar
- 1 cream cheese
- 2 butter
- 1 -3 vanilla
- 1/2
Instructions:
1. In a bowl, combine all ingredients (starting with 1 tablespoon cream).
2. Beat with an electric mixer until creamy and combined (make sure to beat on high speed of an electric mixer for 3-4 minutes, as it will become very creamy and smooth), adjusting with more whipping cream until desired texture is achieved.
3. Refrigerate cake after frosting.
Title: Chocolate Passion Dessert
Ingredients:
- 24 strawberries
- 2 bananas
- 2 chocolate non-dairy whipped topping
- 2
Instructions:
1. Cut brownies into 1/2 inch cubes.
2. Layer them in a 3 quart serving bowl; 1/2 of the brownies, 1 cup of the strawberries, 1 sliced banana, and 1 tub of the Cool Whip Chocolate Whipped topping.
3. Repeat layers. Refrigerate until ready to serve.