lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Apple Gingerbread Pudding
Ingredients:
- 3 -4 apples
- 1/2 sugar
- 1/3 water
- 1 ginger
- 1 flour
- 1/3 sugar
- 1 baking soda
- 1/2 water
- 2 butter
- 1/2 golden syrup
Instructions:
1. Peel and slice apples into an ovenproof dish.
2. Sprinkle over the sugar and water.
3. Place in oven at 350'F/180'C while preparing the topping.
4. TOPPING:.
5. Sift flour, ginger and soda into a bowl.
6. Add sugar.
7. Heat butter and golden syrup and mix into dry ingredients.
8. Pour over hot apples and bake for 30-45minutes.
9. Serve warm.
Title: Marshmallow Treats
Ingredients:
- 1/4 butter
- 4 miniature marshmallows
- 5
Instructions:
1. Melt butter in large saucepan over low heat.
2. Add marshmallows and stir until melted and well-blended.
3. Cook 2 minutes longer, stirring constantly. Remove from heat.
4. Add cereal. Stir until well coated.
5. Using buttered spatula or waxed paper, press mixture evenly and firmly into buttered 13x9 inch pan. (I used my butter wrapper to grease the pan, and I did not need to butter the spatula at all.).
6. Cut into 2x2 inch squares when cool.
Title: Healthier Chocolatey Chocolate Banana Shake
Ingredients:
- 1 banana
- 1 skim milk
- 1
Instructions:
1. Place all ingredients in a blender. Combine till smooth.
2. Enjoy!
Title: Baked Apple Custard
Ingredients:
- 2 butter
- 1 -2 margarine
- 4 apple
- 1/3 eggs
- 1 sugar
- 2 salt
- 1 milk
- vanilla
- nutmeg
Instructions:
1. Melt butter (or margarine) in a large skillet over medium-high heat. Add apple slices and saute for 1 minute.
2. Reduce heat to medium-low, cover and cook 1 minute longer.
3. Reduce heat to low, uncover and let apples cook until light brown (3-5 minutes). Set aside.
4. Preheat oven to 325-degrees F.
5. Butter 6 custard cups (or butter a 1 1/2 quart casserole dish).
6. In a bowl, whisk eggs until thick. Add sugar and salt and beat well.
7. Blend in milk (or half and half) and vanilla.
8. Pour custard into prepared custard cups.
9. Set custard cups into large shallow baking pan.
10. Add enough boiling water to pan so water comes up halfway up sides of cups.
11. Bake for 1 hour or until a knife inserted in center of custard comes clean. (If using the casserole dish bake for 1 1/2 hours).
12. Remove cups from water and let cool to room temperature.
13. Top each custard with 4 (reserved) overlapping apple slices.
14. Refrigerate until cold or overnight.
15. Sprinkle with nutmeg before serving.
Title: Red Velvet Cake With Vanilla Cream Cheese Frosting
Ingredients:
- 2 1/2 flour
- 1/2 baking soda
- 1 salt
- 1/2 butter
- 1 granulated sugar
- 2 eggs
- 4 sour cream
- 1 milk
- 1/2 cream cheese
- 1 butter
- 2 sour cream
- 1 confectioners' sugar
- 1/4
- 2
- 1
Instructions:
1. Preheat oven to 350°F. For the Cake, grease and flour 2 (9-inch) round cake pans. Sift flour, cocoa powder, baking soda and salt. Set aside.
2. Beat butter and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, 1 at a time. Mix in sour cream, milk, food color and 2 teaspoons vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Pour batter into prepared pans.
3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.
4. For the Frosting, beat cream cheese, butter, sour cream and 2 teaspoons vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Fill and frost cooled cake with frosting.
Title: Chocolate Passion Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 chocolate instant pudding
- 3 milk
- 2 confectioners' sugar
- 4 cherry pie filling
- 1 Cool Whip
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 13x9 inch pan.
3. Prepare cake mix as directed on box.
4. Using your brand's directions for amount of oil, water, and eggs.
5. Pour into prepared pan and bake as directed.
6. While still hot, poke holes down through cake with the large round end of a wooden spoon at approximately one inch intervals.
7. ONLY AFTER poking holes, combine pudding mix and confectioners sugar.
8. Gradually stir in milk, then beat at low speed for not more than one minute.
9. Do Not Over Beat.
10. QUICKLY before pudding thickens, pour into the holes in the cake.
11. If there is any left over, allow it to thicken slightly and spread over the top of cake.
12. Place dollops of Cherry pie filling over top of cake.
13. Top with Cool Whip.
14. Refrigerate for a few hours.
15. Cut into squares to serve.
16. ENJOY!
Title: Vanilla Hot Milk Cupcakes
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 2 vanilla extract
- 3/4 milk
- 1 butter
- 1 1/2 cake flour
- 1 1/2 baking powder
- 1/2 salt
Instructions:
1. Preheat the oven to 325 degrees F.
2. In a large bowl, beat together the eggs and sugar until very thick; the batter should fall from the beaters in a thick ribbon.
3. While you’re beating the eggs and sugar, heat the milk and butter in a small saucepan to just simmering. Add the hot milk to the egg mixture in a slow, steady stream as you continue beating.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the wet ingredients, stirring just until they’re combined.
5. Pour the batter into a 12-cup muffin pan. Bake for 32 minutes or until the cupcakes are a deep golden brown. Serve as-is, frosted, or topped with fruit.
Title: Angel Food Cake With Lemon Honey Yogurt Sauce
Ingredients:
- 12 fine sea salt
- 1/4 cream of tartar
- 1 1/4 pure vanilla extract
- 1 lemon juice
- 1/2 lemon zest
- 1 powdered sugar
- 1 1/2 cake flour
- 1 plain yogurt
- 1 honey
- 1/4 lemon juice
- 1
Instructions:
1. For the cake: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
2. In a large mixing bowl, combine the egg whites, salt and cream of tartar. Using an electric hand mixer, beat on medium speed until frothy.
3. Add the vanilla extract, lemon juice, and lemon zest. Beat on high speed until soft peaks form, about 2 to 4 minutes.
4. Gradually add the sugar and beat until the mixture forms stiff peaks, about 2 minutes longer.
5. Sprinkle the flour over the egg white mixture.
6. Using a spatula, carefully fold in the flour until incorporated.
7. Spoon the batter into an ungreased 10-inch nonstick angel food cake pan.
8. Bake for 30 to 40 minutes until the top is browned and a skewer inserted halfway between the inner and outer wall of the pan comes out clean.
9. Invert the pan on a wire rack to cool completely, about 1 hour.
10. For the sauce: In a small bowl whisk together the yogurt, honey, and lemon juice until smooth.
11. Using a spatula, loosen the cake around the sides and middle. Release the cake and place on a serving plate.
12. Cut into slices and drizzle with the sauce.
Title: Fresh Peach Torte
Ingredients:
- 1 1/4 flour
- 1/4 salt
- 1/2 butter
- 2 margarine
- 4 sour cream
- 1 sour cream
- 1 white sugar
- 1/3 flour
- 7
Instructions:
1. Combine flour and salt.
2. Cut in butter.
3. Stir in sour cream.
4. Press into bottom of a springform pan.
5. Bake 20 minutes at 375 degrees F.
6. Arrange peaches over base when it is ready.
7. Pour mixed topping ingredients over peaches and return to oven.
8. Bake 60 minutes at 375 degrees F.
Title: Easy Ice Cream
Ingredients:
- 250 heavy cream
- 300
Instructions:
1. Mix all the ingredients in a bowl.
2. You can add nuts, crushed Oreo cookies, fruit extracts (basically whatever you want as flavor or toppings) to the mixture.
3. Freeze for 1-3 hours, depending on the desired consistency of your ice cream (soft serve: 1 hour).
Title: Quick and Easy Caramel Rolls
Ingredients:
- 1 brown sugar
- 1 Quaker Oats
- 1/2 pecan halves
- 3 butter
- 2 light corn syrup
- 2 vanilla extract
Instructions:
1. PREHEAT: oven to 350 degrees.
2. MIX: in a medium bowl put in the cup of brown sugar, then add in the butter. Start to mix up the brown sugar and softened butter untill you cant see the butter. Then add in the oats (preferred) or the pecans (optional), vanilla, and light corn syrup. Using ur hands combine all of the ingredients untill u alm ost have a ball of this creamy course mixture.
3. UNROLL: on a cutting board unroll the ENTIRE cresent roll careful not to tear apart. Then add HALF of the filling into the center. After laying the pile in the center spread the filling around evenly (or the best yyou can). Then roll the cresent roll as if u where rolling a pumkin roll.
4. (REPEAT THIS STEP TO THE OTHER CRESENT ROLL).
5. CUT: using a string is what i found easiest. U wrap ur piece ir string or thread under the uncooked roll and wrap around the roll to the top. Then cross the thread thus slicing the roll perfectly. Slice about 8 from one roll.
6. BAKE: 10-15 minutes or untill the roll is that perfect golden brown.
7. NOTE: you should expect some of the sweet caramel filling to melt out of the rolls. thats an easy fix. You just let the rolls cool and cut the roll out with all the caramel around it.
8. SERVE: On a plate with some vanilla ice cream or plain. either way these are delicious treats for you and the whole family.
Title: Baked Apple Slices
Ingredients:
- 12 apples
- 8 butter
- 1/2 sugar
- 1/2 cinnamon
Instructions:
1. Cut apples into 8 or 12 slices each (like quarters).
2. toss in bowl with sugar and cinnamon, then toss in the melted butter. put in baking dish and bake at 425 basting every 10 min until done. Slices will be tender but will hold their shape.
Title: Chocolate Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 2 butter
- 1 eggs
- 5 vanilla extract
- 1
- 2
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 10 inch Bundt pan.
2. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
3. Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Title: Sylvia's Red Velvet Cake
Ingredients:
- 2 1/2 cake flour
- 2 cocoa powder
- 1 baking soda
- 1 baking powder
- 1 salt
- 1 1/2 sugar
- 1/2 unsalted butter
- 2 eggs
- 1 buttermilk
- 2 distilled white vinegar
- 1 vanilla extract
- 1 cream cheese
- 1 unsalted butter
- 1/2 confectioners' sugar
- 1 vanilla extract
- 1 pecans
- 1
Instructions:
1. For the CAKE:
2. Preheat oven to 350 degrees F. Grease and flour 2 (9 inch) cake pans. In a medium bowl or on a piece of waxed paper, sift together flour, cocoa, baking soda, baking powder, and salt; set aside. In a large bowl, cream together sugar and butter. Beat in eggs, one at a time. Alternately add flour mixture and buttermilk. Beat in food coloring and vinegar, then add vanilla. Spread the batter evenly in the pans. Bake for 20 to 30 minutes or until a wooden toothpick inserted into the center comes out clean. Turn out onto a rack to cool.
3. For the FROSTING:
4. In a large bowl, combine the cream cheese and butter. Beat in confectioner's sugar until fluffy. Beat in vanilla. Stir in pecans. Use frosting to fill in between layers and ice cake.
Title: Milk-Chocolate Pots De Crème
Ingredients:
- 10 bittersweet chocolate
- 3 milk
- 1 heavy cream
- 1 sugar
- 1/4 creme fraiche
- 5
Instructions:
1. In a large heatproof bowl, combine the milk chocolate and bittersweet chocolates; set aside.
2. In a medium saucepan, bring the milk, heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved.
3. In a medium heatproof bowl, whisk the egg yolks; gradually whisk in half of the hot cream.
4. Whisk the egg-and-cream mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon, (this will take about 4 minutes).
5. Pour the custard over the chocolate and allow to stand for 2 minutes, then stir mixture until smooth.
6. Transfer the mixture to a blender and puree until very smooth, (about 1 minute).
7. Pour the mixture into eight 4-ounce ramekins and refrigerate until chilled, (Allow about 2 hours to chill).
8. To serve set the pots de crème at room temperature for 15 minutes. Garnish with crème fraîche and chocolate shavings.
Title: Gumdrop Oatmeal Cookies
Ingredients:
- 1 brown sugar
- 1 sugar
- 1 shortening
- 2 eggs
- 1 vanilla
- 2 1/2 flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 2 oatmeal
- 1
Instructions:
1. Cream sugars, shortening and eggs.
2. Combine flour,baking powder, soda & salt, add to creamed mixture.
3. Stir in oatmeal and gum drops that have been chopped and tossed sugar.
4. Chill dough 2-3 hrs., roll dough in walnut sized pieces place 2" apart on ungreased cookie sheet. Press with bottom of juice glass dipped in sugar.
5. Bake at 350 for about 10 minute.
Title: Chocolate Whipped Cream Frosting or Topping
Ingredients:
- 1 1/2 sugar
- 1/4 vanilla
- 2
- 1
Instructions:
1. Mix all the ingredients in a bowl and blend with a fork.
2. Set in the refrigerator for two hours.
3. Whip and frost the cake.
Title: Sugar Cookies (Light & Crisp)
Ingredients:
- 1 granulated sugar
- 1/2 powdered sugar
- 1/2 butter
- 1/2 egg
- 1 flour
- 1 cream of tartar
- 2 1/3 baking soda
- 1/2 salt
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, cream together 1/2 cup granulated sugar, powdered sugar, butter, and vegetable oil.
3. Beat in egg and extract.
4. Add next 4 ingredients and mix together. The dough will be somewhat soft. Refrigerate a few minutes if too soft to work with.
5. Shape into 1-inch balls and roll in reserved 1/2 cup of granulated sugar.
6. Place on an ungreased cookie sheet and flatten with the bottom of a glass that has been dipped in granulated sugar (or colored sugar if you prefer).
7. Bake at 350°F for 10-12 minutes.
8. Note: Cookies should be only very slightly browned. They will be a more of a light golden color.
Title: Banana Split Cake
Ingredients:
- 2 graham cracker crumbs
- 3/4 white sugar
- 1/4 butter
- 2 cream cheese
- 1 1/2 confectioners' sugar
- 4 bananas
- 1 crushed pineapple
- 1 maraschino cherries
- 1 peanuts
- 12
Instructions:
1. Combine the graham cracker crumbs, white sugar and melted butter.
2. mix together and press into a 9x13 inch cake pan; refrigerate until chilled.
3. beat together the cream cheese and confectioners sugar; spread over.
4. graham cracker crust.
5. layer bananas and pineapple over cream cheese mixture; cover fruit with.
6. whipped topping.
7. top with cherries and chopped nuts; refrigerate and serve chilled.
8. enjoy!
Title: Mom's Chopped Apple Cake
Ingredients:
- 4 apples
- 1/2 shortening
- 2 sugar
- 2 eggs
- 1 flour
- 2 baking soda
- 2 cinnamon
- 1 nutmeg
- 1 salt
- 1
Instructions:
1. Cream sugar and shortening.
2. Add eggs, apples, and nuts; stir.
3. Stir in baking soda, cinammon, nutmeg, and salt.
4. Add flour and mix well.
5. Pour into greased and floured tube pan or two loaf pans.
6. Bake at 350 for 30 minutes or until a toothpick inserted in middle comes out clean.
Title: Sweet Potato Pie II
Ingredients:
- 1 1/2 sugar
- 3 eggs
- 1 1/2 sweet potatoes
- 1 vanilla flavoring
- 1/2 butter
- 1 evaporated milk
- 2
Instructions:
1. Cream eggs and sugar.
2. Add sweet potato, vanilla flavoring and melted butter, mix then add milk. Mix well.
3. Pour into unbaked pie shells.
4. Bake for 1 hour at 350 degrees F.
5. Serves 8 for each pie.
Title: Coal for a Stocking
Ingredients:
- 1/4 butter
- 10 1/2 mini marshmallows
- 1/8
- 4
Instructions:
1. In a large pot melt butter and add marshmallows.
2. Stir until melted; add black color and mix in well.
3. Add rice cereal and stir until blended.
4. Drop by small spoonfuls onto silpat or parchment paper. Be sure they are in odd shapes.
5. If in a stocking, wrap in cellophane; tie with a ribbon and a tag worded as appropriate.
Title: Rice Krispies Treats With Peanut Butter Chips
Ingredients:
- 3 margarine
- 1 butter
- 6 marshmallows
- 1 miniature marshmallows
Instructions:
1. Melt margarine or butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Rice Krispies cereal and stir until well coated.
3. Add in desired amount of peanut butter chips and stir.
4. Using buttered spatula or waxed paper, press mixture evenly into a 9x13 coated with cooking spray. Cut into squares when cooled.
Title: Black Forest Cherry Cake
Ingredients:
- 1 cherry pie filling
- 1 eggs
- 1/4
- 3
Instructions:
1. Beat all ingredients until smooth.
2. Pour into greased and floured Bundt pan.
3. Bake 45 minutes at 350.
4. Cool in pan.
5. Invert onto cake plate.
6. Decorate and serve with additional pie filling and whipped cream.
Title: Pecan Cake Bars
Ingredients:
- 1 unsalted butter
- 2/3 brown sugar
- 2 2/3 all-purpose flour
- 1/2 salt
- 1/2 unsalted butter
- 1 light brown sugar
- 1/3 honey
- 2 heavy cream
- 2 pecans
Instructions:
1. Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
2. For crust, cream together the butter and brown sugar until fluffy. Add in the flour and salt and mix until crumbly.
3. Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
4. While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
5. Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
6. Return the pan to the oven and bake an additional 20 minutes.
7. Remove the pan and allow the bars to fully cool in the pan.
Title: Passionfruit Islands With Banana Mango Cream
Ingredients:
- 3 caster sugar
- 1/2 passion fruit pulp
- 1/2 banana
- 1 mango
- 1 milk
- 3/4 caster sugar
- 2 sugar
- 1/4 corn syrup
- 1/4
Instructions:
1. Beat egg whites in small bowl with electric mixer until soft peaks form gradually add sugar, beat until dissolved; gently fold in passionfruit pulp.
2. Bring large frying pan of water to boil, reduce heat until water is simmering.
3. Mould passionfruit mixture into egg shapes using two dessertspoons Drop shapes into simmering water poach on one side for about a minute gently turn with slotted spoon, poach another minute.
4. Remove the "islands" from water with slotted spoon, drain or-absorbent paper; cool.
5. Continue poaching with remaining mixture.
6. Mash banana with fork; you need 2 tablespoons banana.
7. Puree flesh of mango; you need 1/2 cup puree.
8. Bring milk to the boil in saucepan remove from heat.
9. Beat egg yolks and extra sugar in small bowl with electric mixer until thick and creamy.
10. Gradually stir egg yolk mixture into hot milk.
11. Stir constantly over heat, without boiling until mixture thickens slightly.
12. Remove from heat, stir in banana and mango.
13. Pour into serving dish, top with islands, decorate with toffee.
14. For the toffee:.
15. Stir sugar and corn syrup in saucepan over heat, without boiling until sugar dissolves.
16. Boil rapidly, uncovered, without stirring, until mixture turns a light golden brown; remove from heat, allow bubbles to subside.
17. Dip two teaspoons back to back into toffee and pull toffee into thin strands.
Title: Pumpkin Pudding
Ingredients:
- 8 cream cheese
- 2 milk
- 2 granulated sugar
- 4 Cool Whip
- 2 milk
- 4 vanilla instant pudding mix
- 1 pumpkin
- 1/2 ground cinnamon
- 1/2 ground ginger
Instructions:
1. In large bowl, with wire whisk or electric beater, combine first 3 ingredients, mixing until well blended.
2. Carefully stir in thawed Cool Whip & set aside.
3. Whisk together 2 cups milk & pudding mix [it will be stiff].
4. To pudding mixture add pumpkin & spices, mixing until well blended.
5. Add pumpkin mixture to cream cheese mixture, mixing until well blended.
Title: Pizzelle Cookies
Ingredients:
- 10 eggs
- 1 butter
- 1/4 vanilla extract
- 1/4 rum
- 4 sugar
- 6 flour
- 1 salt
Instructions:
1. Add sugar, vanilla, butter and rum to the beaten eggs.
2. Gradually add sifted flour and salt.
3. Chill dough overnight.
4. Cookies are"baked" in a special PIZZELLE iron over the stove top or in an electric one.
5. If you don't have a iron don't make these cookies.
6. Drop by spoonful onto the bottom half of a hot ungreased PIZZELLE iron.
7. Fold top of iron onto dough and cook according to your irons dirctions.
8. Usually about 30-45 seconds.
9. (The first cookie usually burns).
10. Turn out hot cookie on rack or cookie sheet to cool.
11. Continue until al the dough is used up.
12. How many cookies you get will be determined by the size of your iron.
13. Once cooled these stack together nicely and are a crisp light wafer with a design.
Title: Booze Brownies
Ingredients:
- 21 Bourbon
- 1/4 butter
- 1 rum
- 3 powdered sugar
- 2 chocolate chips
- 1 vegetable shortening
- 1
Instructions:
1. Bake brownies according to package directions. Drizzle brownies with bourbon as soon as removed from oven; refrigerate.
2. Cream butter, rum and powdered sugar. Spread on cooled brownies. Refrigerate again.
3. When cold, melt chocolate chips and shortening together. Spread or drizzle quickly on top of brownies. Chill.
4. Note: Do not increase alcohol amounts, this will NOT make these brownies better!
Title: Frankfurter Kranz (Buttercream Filled Cake)
Ingredients:
- 7 butter
- 3/4 granulated sugar
- 3 eggs
- 1/2 lemon, rind of
- 3/4 flour
- 1/3 cornstarch
- 2 baking powder
- 1 butter
- 1/4 sugar
- 1 hazelnuts
- 6 granulated sugar
- 3/4 water
- 1/2 cornstarch
- 1/2 butter
- 1 1/4
Instructions:
1. Preheat oven to 350°F.
2. Cream butter with sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Mix in grated lemon rind.
5. Sift flour again with cornstarch and baking powder.
6. Gradually stir in butter-egg mixture until thoroughly blended.
7. Butter and flour a cake ring mold and tap out excess flour.
8. Pour batter into pan.
9. Bake in the lower half of oven for 45 minutes to 1 hour-test with a toothpick.
10. Cool in pan on a rack.
11. Praline topping or Krokant----------------.
12. Place the butter and sugar in a fry pan over low heat, and stir constantly until the sugar is lightly browned and melted.
13. Stir in nuts and pour onto a greased or buttered flat serving plate.
14. When cold and hard, crack praline topping into small pieces.
15. Butter Cream Filling---------------.
16. Over low heat, cook sugar, water and cornstarch, stirring until dissolved.
17. Bring to a boil, and stir until mixture forms a soft ball when dropped in cold water-238°F on candy thermometer.
18. VERY slowly, stirring constantly, in a very thin stream, pour boiling hot syrup inches.
19. If you add the boiling syrup to quickly it will scramble the egg yolks-so pour in the thickness of a thread, stirring vigorously.
20. Beat until mixture cools and is smooth.
21. Cool completely.
22. Beat softened butter into the cooled creme, adding your favorite flavoring, 3 to 4 tbsp rum, arrack, kirch or fruit liquor, or 1 tbsp vanilla extract, or 2 and 1/2 oz melted and cooked semi sweet baking chocolate, or 1/2 cup ground hazelnuts.
23. Cut cake into 3 layers.
24. Spread 1 cup of buttercream filling onto bottom and middle layers, saving enough to cover outside of cake.
25. Stack layers and spread rest of filling on top and all sides.
26. Sprinkle praline topping or Korant on top and sides of cake.
27. Chill at least 24 hours before serving.
Title: Crock Pot Chocolate Pudding Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 2 eggs
- 4 water
- 1 ice cream
- 3/4
- 1
Instructions:
1. In a mixing bowl, combine the first six ingredients.
2. Stir in chocolate chips.
3. Pour into crock pot that has been coated with cooking spray.
4. Cover and cook on low for 6-7 hours or until a toothpick inserted near the center comes out clean.
5. Serve in bowls with whipped cream or ice cream if desired.