lumicero/recipes-ing2inst huggingface dataset:
Title: Peach Crisp
Ingredients:
- 6 -8 peach brandy
- 1/2 cornstarch
- 1/2 - 1 oatmeal
- 1/8 brown sugar
- 2 whole wheat flour
- 3/4 salt
- 2/3 cinnamon
- 3/4 nutmeg
- 1/4 crystallized ginger
- 1/2 butter
- 1/4 vanilla
- 1 -2
- 1/3
- 1
- 3/4
Instructions:
1. Preheat oven to 375-degrees F.
2. Spray a 11 x 9-inch pan with Pam (or grease pan).
3. To prepare filling combine first 4 ingredients (peaches - almond extract) in a large bowl, crushing peaches to help release juices. In a small cup or bowl combine 3 tablespoons of the juice with cornstarch. Stir cornstarch mixture into peaches. Pour mixture into prepared dish.
4. To prepare topping, combine first 7 ingredients (oatmeal - ginger) in a large bowl. Cut in butter with two knives or pastry blender. Stir in vanilla and almonds (if using).
5. Sprinkle topping over peaches, pressing down slightly.
6. Bake for 45-50 minutes or until topping is brown and peaches bubbly.
Title: Bananas Wonton
Ingredients:
- 2 bananas
- 6 wonton wrappers
- 1 granulated sugar
- 1/4 light brown sugar
- ground cinnamon
- powdered sugar
Instructions:
1. Slice the banana into slices about 1/2 inch thick. You want to have the wonton wrapper surround it completely, and if it's too thick a slice, it won't.
2. Mix the sugar and cinnamon in a small bowl.
3. Have a small bowl of water ready.
4. Place the wonton wrapper on your work surface.
5. Dip the banana into the cinnamon sugar and place in the center of the wrapper.
6. Fold one corner over the banana slice. Moisten the next corner and fold it over the first corner, pressing gently. Repeat until all four corners are folded over.
7. Repeat with remaining bananas and wontons. You might need more cinnamon sugar, depending on how generous you are, I used just a bit per slice.
8. Heat oil in a saucepan or wok until medium hot, around 350 deg.
9. Drop in a few of the wontons. They should cook in under a minute, and you might need to help it turn over onto the other side, once the first side is golden.
10. Remove with a skimmer and drain on paper towels.
11. If you are not further dipping these into a chocolate fondue, then you might want to sift a little powdered sugar over these.
12. Note: lots of variations are possible - a dab of Nutella under the banana slice, some coconut flakes, a dash of nutmeg or cardamon in the sugar.
Title: Lady Finger Eggnog Cake
Ingredients:
- 1 butter
- 1 powdered sugar
- 5 eggs
- 5 Bourbon
- 1 ladyfingers
- 3 sugar
- 1/2
- 2
Instructions:
1. Cream butter and sugar.
2. Seperate eggs.
3. Add bourbon to yolks and beat well.
4. Add egg mixture to creamed butter and sugar.
5. Add nuts.
6. Beat egg whites and gently fold in above mixture.
7. Line bottom and sides of a spring mold pan (9 inch with hole) with lady finger halves.
8. Pour in mixture.
9. Cover top with halves of lady fingers.
10. Refrigerate 24 hours.
11. Prior to serving,remove from pan and ice with whipped cream that has been whipped with 2 tsp sugar.
Title: Pumpkin Roll
Ingredients:
- 1 Splenda sugar substitute
- 2/3 pumpkin
- 3 eggs
- 3/4 all-purpose flour
- 1/2 cinnamon
- 1 salt
- 1 baking soda
- 3/4 pecans
- 1 powdered sugar
- 1 cream cheese
- 1 vanilla
- 2 butter
Instructions:
1. Preheat Oven to 350°F.
2. Grease Cookie Sheet and place wax paper over it. (I also spray Wax Paper with cooking spray).
3. Pour batter over wax paper and sprinkle with chopped nuts.
4. Bake 15 - 20 minutes.
5. Sprinkle with Powdered Sugar.
6. Turn Cake out on clean Dish Towel & peel off wax paper.
7. Roll Lengthwise and place in freezer for 20 minutes.
8. While cake is in freezer, Mix filling by adding all ingredients and mixing until smooth.
9. Take cake out of freezer and unroll.
10. Spread filling all over cake.
11. Roll back without dish towel.
12. Wrap in Foil and freeze.
13. Remove 15 minutes before serving.
Title: Old Fashioned Butter Crisps
Ingredients:
- 1 1/4 butter
- 1 1/4 powdered sugar
- 1 egg
- 1/4 salt
- 3 cake flour
- 1 pecans
- 1 walnuts
- vanilla
Instructions:
1. In a bowl cream the butter with the powdered sugar until fluffy.
2. Add in 1 cup flour, and the egg; beat well.
3. Add in the remaining flour and nuts.
4. Shape into rolls; chill for 3-4 hours, or until dough is hard enough to slice.
5. Remove from the fridge, slice and bake on a greased cookie sheet, in a 350 degree oven for 7 minutes, or until the desired crispness.
6. Note: If desired, these cookies may be dropped from a teaspoon onto a buttered cookie sheet.
Title: Fried Caramel Bananas
Ingredients:
- 6 bananas
- 1 egg
- 1/2 ground hazelnuts
- 1/4 coconut ice cream
- 4 mango ice cream
- 4 butter
- 4 dark rum
- 3/4 brown sugar
- 1/4 water
- 1 coconut milk
Instructions:
1. Peel bananas and cut in half lengthways.
2. Place lightly beaten egg in a shallow bowl, and the combined ground hazelnuts and breadcrumbs in another shallow bowl.
3. Dip banana pieces firstly into egg, and then coat in hazelnut and breadcrumb mixture.
4. Heat cooking oil in a wok to 375ºF, and deep-fry bananas, in batches, until golden brown.
5. Drain on absorbent kitchen paper, and keep warm until all the banana has been cooked.
6. For the caramel sauce, melt butter in a small pan, then add remaining ingredients and stir.
7. Bring to the boil and cook, uncovered, until sauce has thickened slightly, about 8 minutes.
8. Serve each individual portion with icecream of choice.
Title: Thai Sweet Potato Custard
Ingredients:
- 3 eggs
- 1 unsweetened coconut milk
- 1 1/4 sugar
- 1 1/4 sweet potatoes
Instructions:
1. Heat oven to 400°F and lightly grease and 8- or 9-inch square baking pan. To prepare the custard: In a medium saucepan, stir together the eggs and the coconut milk and then mix in the sugar. Add the sweet potatoes and stir well. Bring to a gentle boil over medium heat, stirring often, until the sugar dissolves and the custard thickens a bit, 4 to 5 minutes.
2. Pour the custard into the prepared pan and bake for 30 to 40 minutes, until puffed and golden brown; a butter knife inserted in the center should come out clean.
3. Let it cool. Serve at room temperature, cut into small squares to eat with a fork or spoon.
Title: Layered Nutella Cheesecake
Ingredients:
- 1 butter
- 6 cream cheese
- 35 heavy cream
- 3/4 sugar
- 1 cornstarch
- 1 vanilla
- 2 eggs
- 4 heavy cream
- 2/3 hazelnuts
- 1/3
- 2/3
- 1
Instructions:
1. Preheat oven to 350 degrees F. Mix Oreo crumbs and melted butter, press into springform pan. Bake for 13-15 minutes, reduce oven to 300 degrees F, remove pan and cool.
2. Beat cream cheese with 3/4 cup heavy cream until well combined and somewhat whipped/fluffy. Add sugar and cornstarch and mix.
3. Add vanilla and fold in eggs one at a time (folding them into reduces bubbles and the chances of the cheesecake cracking while baking.
4. Pour cream cheese mixture into crust while keeping 1/3 of the entire mixture in the bowl.
5. Mix in 2/3 cup of Nutella and 2 Tbsp. heavy cream. Pour this on top of the cheesecake to create a layer, spreading carefully with a rubber spatula.
6. Bake (at 300 degrees) for 45-55 minutes. Turn off heat (do not open oven door) and let rest for 1 hour.
7. Remove from oven, run knife around inside edge of pan to loosen. Let cool completely to room temperature.
8. For nutella topping: bring 1/3 cup heavy cream to boil, remove from heat, mix in 2/3 cup Nutella, pour and spread over cheesecake.
9. Add 1 oz of chopped hazelnuts if desired, refrigerate overnight in fridge and serve.
Title: Crystallized Ginger - Yoghurt Pound Cake
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 vanilla extract
- 1/2 eggs
- 4 all-purpose flour
- 2 1/2 baking powder
- 2 1/2 salt
- 1 crystallized ginger
- 1 1/2
- 3/4
Instructions:
1. Preheat oven to 300F (a low temperature, but it works); butter and flour a bundt pan (mine is no-stick but I still butter and flour it).
2. With mixer beat butter for a couple of minutes until white; add sugar and extracts and beat a few minutes longer (about 8-9 minutes in all); Add eggs, one at a time, beating after each addition; With mixer on low (to avoid getting flour dust all over the kitchen) add flour, baking powder and salt alternately with yoghurt; beat in ginger; this makes a very thick batter; Spoon into prepared bundt pan and bake for 75 minutes (but start checking with toothpick to see if it's done after an hour (temperatures vary from oven to oven).
3. Variations: I often use the 'base' recipe (omitting the ginger) and 'marble some of the batter with cocoa (add a tablespoonful or so of milk and 2 heaping tablespoonfuls of cocoa to 1/3 of the batter); or make a nut cake by stirring in 1 1/2 cups of the flour-dusted, toasted nuts of your choice (a sprinkle of freshly-grated nutmeg is great in this version); our current favourite is chocolate, chocolate/chip where I add 3 tablespoonfuls of cocoa to the batter (along with a couple of tablespoonfuls of milk - or buttermilk if you have it) and then stir in 1 1/2 cups of flour-dusted chocolate chips at the end, before spooning into pan.
Title: Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 1 1/2 brown sugar
- 2 eggs
- 2 1/2 vanilla extract
- 2 1/2 all-purpose flour
- 3/4 salt
- 1 baking powder
- 1 baking soda
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
3. In another bowl, mix together the flour, salt, baking powder and baking soda.
4. Combine the wet and dry ingredients.
5. Stir in the chocolate chips.
6. With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet.
7. Bake for 9-10 minutes or just until edges are light brown.
Title: Scottish Black Bun
Ingredients:
- 12 flour
- 6 butter
- 1 salt
- 1/2 baking powder
- 1 cold water
- 1 milk
- 2 seedless raisin
- 2 currants
- 6 plain flour
- 3 soft brown sugar
- 1 allspice
- 1 cinnamon
- 1 ginger
- 1 baking powder
- 1/2 black pepper
- 3 egg
- 1
Instructions:
1. Pastry: Grease an 8-inch loaf tin. Rub the fats into the flour and salt and then mix in enough cold water to make stiff dough Roll out the pastry and cut into five pieces, using the bottom, top and four sides of the tin as a rough guide. Press the bottom and four side pieces into the tin, pressing the overlaps to seal the pastry shell.
2. Preheat oven to 325°F.
3. Filling: Mix the raisins, currants, almonds, peel and sugar together.
4. Sift in the flour, all the spices and baking powder and bind them together using the brandy and almost all the egg and add enough milk to moisten.
5. Pack the filling into the lined tin and add the pastry lid, pinching the edges and using milk or egg to seal really well.
6. Lightly prick the surface with a fork and make four holes to the bottom of the tin with a skewer.
7. Depress the center slightly (it will rise as it cooks).
8. Brush the top with milk or the rest of the egg to create a glaze.
9. Bake 2½ to 3 hours.
10. Test with a skewer which should come out clean; if not, continue cooking. An uncooked cake sizzles if you listen closely! Cool in the tin and then turn onto a wire rack.
11. Cool thoroughly before storing until Hogmanay.
Title: Lemon-Blueberry Shortcakes
Ingredients:
- 2 lemon peel
- 1/4 fresh blueberries
- 1/4 powdered sugar
- 1/2
- 3/4
- 1 -2
Instructions:
1. Preheat oven to 350°F
2. Bake biscuits as directed on package.
3. Place on plate.
4. Cool in refrigerator 5 to 10 minutes.
5. Meanwhile, stir together yogurt, whipped topping and lemon peel.
6. To serve, split shortcakes; fill with blueberries and yogurt mixture.
7. Sprinkle with powdered sugar.
Title: Upside Down Cake
Ingredients:
- 1/3 shortening
- 3/4 sugar
- 1 egg
- 1 vanilla
- 1 3/4 all-purpose flour
- 3 baking powder
- 1/2 salt
- 3/4 milk
- 3 butter
- 1/2 brown sugar
- 3 apples
- 1 pineapple ring
- 1/4 brown sugar
- 2 rhubarb
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Melt butter in 8” square baking pan and sprinkle with sugar. Cover with one of the variations.
3. Set aside.
4. Cream shortening and sugar thoroughly, add egg and vanilla and beat until light and fluffy.
5. Blend together the flour, baking powder and salt and add to creamed mixture alternately with milk.
6. Beat well after each addition.
7. Pour batter over fruit variation of choice.
8. Bake for 40 to 50 minutes.
9. Invert at once on a serving plate being careful not to burn yourself.
10. Best served warm.
Title: Yummy Chocolate Cupcakes
Ingredients:
- 8 cream cheese
- 1/8 salt
- 1/3 sugar
- 1 egg
- 6 chocolate chips
- 1 1/2 flour
- 1 sugar
- 1 baking soda
- 1/4 salt
- 1/2 water
- 1 vinegar
- 1/3 vanilla extract
- 1
Instructions:
1. Mix cream cheese, salt, sugar, and egg for filling, then add chocolate chips. Set aside.
2. Sift together flour, sugar, baking soda, cocoa, and salt then add water, salad oil, vinegar, and vanilla extract.
3. Fill cups 1/3 full with chocolate mixture. Add heaping teaspoon of cream cheese mixture.
4. Bake 350 for about 30 minutes.
Title: Cool Fruit Dip
Ingredients:
- 1 2% low-fat milk
- 1 nonfat milk
- 3 vanilla instant pudding mix
- 1/8 fat-free instant vanilla pudding mix
- 1/8 ground cinnamon
- 1
Instructions:
1. In a medium or large bowl whisk together milk, pudding mix, oj, cinnamon, and almond extract until combined.
2. With a spatula fold in the whipped topping until it's just combined.
3. Transfer to a serving bowl (chill till ready to serve unless you're serving it directly after making it). Serve with fruit.
Title: Chocolate Cookie Bites
Ingredients:
- 3/4 pecans
- 1 1/4 powdered sugar
- 1 butter
- 2 milk
- 1 vanilla extract
- 2 all-purpose flour
- 1/4 salt
- 1/4
Instructions:
1. Place pecans in a single layer in a shallow pan. Bake at 350 for 6-8 minutes or until lightly toasted, stirring once halfway through baking.
2. Beat 1 cup powdered sugar and butter at medium speed with an electric mixer until creamy. Add milk and vanilla,beating until blended.
3. Combine flour,cocoa and salt;gradually add to butter mixture, beating until well blended. Stir in pecans.
4. Shape dough into 1-inch balls, and place 1 1/2 inches apart on a lightly greased baking sheet.
5. Bake at 400 for 11 to 13 minutes or until tops of cookies just begin to crack. Cool on baking sheet 3 minutes. Remove to wire racks; dust with remaining 1/4 cup powdered sugar. Cool 10 minutes.
Title: Michelle's Roll and Cut Cookies
Ingredients:
- 2 salted butter
- 2 granulated sugar
- 2 eggs
- 4 pure vanilla extract
- 4 unsifted all-purpose flour
- 2 baking powder
- 6
- 1
Instructions:
1. Combine butter and sugar.
2. "Donot take this mixture to a"light cream.
3. "Think"incorporate"?
4. not"cream.
5. "Just make sure the mixture has no butter lumps.
6. In a small bowl mix egg, milk/cream, and extracts.
7. Add this mixture all at once to the butter and sugar.
8. Mix just until the egg is broken.
9. The mixture will curdle, thats not a problem.
10. In another bowl, mix the flour and baking powder.
11. Add these dry ingredients to the liquid ingredients in the mixing bowl.
12. Process to form the dough.
13. Peheat your oven to 325 F, Line 2 baking sheets with parchment paper to bake your cookies on.
14. Roll out and cut your cookies into desired shapes, place on cookie sheets, and bake 8-10 minutes, or until golden brown.
15. NOTE: ONCE THE COOKIES ARE BAKED TOP WITH YOUR FAVORITE BOUGHT OR HOMEMADE ICING-- ENJOY!
Title: Sorbet-Stuffed Cupcakes
Ingredients:
- 1
- 12
Instructions:
1. Peel the wrappers off the cupcakes, saving the cupcakes’ plastic box. Cut the tops off the bottoms of the cupcakes, reserving both together.
2. Place 1 tablespoon scoop sorbet on each cupcake bottom and spread in a flat, even layer. Pair the blood orange sorbet with the vanilla cupcakes and the vanilla sorbet with the red velvet cupcakes. Top with the frosting tops, put them back in the package, cover, and freeze until firm, at least 1 hour.
Title: One Pan Apple Kugel
Ingredients:
- 1/2 margarine
- 1 sliced apple
- 3/4 flour
- 1 sugar
- 1/2 vanilla
- 1/2 cinnamon
- 2 eggs
- brown sugar
Instructions:
1. Melt margarine in an 8x8 pan.
2. Add all ingredients except topping and mix well.
3. Sprinkle on topping.
4. Bake at 350 for 30-45 minutes.
5. Sliced apples are usually found in the pie filling section.
6. If you want to use fresh apples, just peel, core and slice (not too thin) and place in boiling water for about 5 minutes.
7. (You do not want them to lose shape.) Drain and use in place of canned apples.
Title: Flipz 'N Dip
Ingredients:
- 1 instant vanilla flavor pudding and pie filling
- 1 chocolate flavor instant pudding and pie filling mix
- 1/2 chocolate milk
- 2
Instructions:
1. Combine pudding mix and NESQUIK in large mixing bowl.
2. Beat with wire whisk or electric mixer on lowest speed for 2 minutes.
3. Fold in whipped topping.
4. Spoon into individual serving bowls.
5. Refrigerate for 10 minutes.
6. Serve with FLIPZ for dipping.
7. LITTLE KITCHEN HELPER HINTS: If you're using an electric mixer, let the kids turn the switches on and off.
8. Kids can take turns whisking by hand.
9. Licking the bowl is allowed!
10. Let each child create a masterpiece by decorating the top with NESTLÉ TOLL HOUSE morsels and a few specially placed FLIPZ before serving.
Title: Bread Pudding with Jack Daniels Sauce
Ingredients:
- 1 milk
- 1 1/3 eggs
- 3 evaporated milk
- 4 butter
- 1/4 sugar
- 2/3 vanilla
- 2 nutmeg
- 1/2 cinnamon
- 1/3 butter
- 1/4 sugar
- 1/4 water
- 1/4 butter
- 1 sugar
- water
Instructions:
1. Cube bread.
2. Set aside in a large mixing bowl.
3. Combine all ingredients except butter.
4. Mix well and pour over bread.
5. Soak bread in milk mixture for 15 minutes.
6. Pour into a 13x9 buttered pan.
7. Top bread mixture, with cut up butter.
8. Bake at 325 for 60-90 minutes or until pudding mixture has risen 1 inch.
9. Serve warm Sauce over bread pudding.
10. Sauce
11. combine ingredients and add sugar and water until dissolved.
12. Add butter, and simmer until melted.
13. Cook over high heat of 2 minutes.
14. Add Jack Daniels, and simmer for 3-5 minutes.
Title: Easy, Light Fruit Dip
Ingredients:
- 3/4 light sour cream
- 1 non-fat vanilla yogurt
- 3 light cream cheese
- 1/4 sugar substitute
- 1/4 sugar
Instructions:
1. Combine all of the ingredients.
2. Mix either by hand or with electric mixer until smooth.
Title: Black Forest Cherry Cake
Ingredients:
- 1 all-purpose flour
- 2 water
- 1 3/4 eggs
- 3 cherry pie filling
- 1 Cool Whip
- 3/4
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Spray a 15x10x1 inch pan with nonstick spray.
3. Line bottom of pan with waxed paper and spray it also.
4. Prepare cake mix as directed on package using the flour, water and egg.
5. Pour into prepared paper lined pan.
6. Bake at 350 degrees for 18-20 minutes or until completely done.
7. Invert cake onto wire rack and remove pan and paper.
8. Cool completely.
9. In small bowl combine cherry pie filling and 1/2 tsp of almond extract.
10. Cut cake in half crosswise to make two 10x7 inch layers.
11. Place one layer on serving platter.
12. Spread pie filling mixture over top.
13. Top with remaining cake layer.
14. Stir remaining 1/4 tsp almond extract into whipped topping.
15. Spread topping mixture over top and sides of cake.
16. Serve immediately or refrigerate until serving time.
17. Garnish with candied or maraschino cherries and chocolate curls.
Title: Low Carb/ Low Sugar Red Velvet Cheesecake Bars
Ingredients:
- 1/2 unsalted butter
- 1 sugar substitute
- 1 vanilla extract
- 1/4 cocoa powder
- 1 salt
- 1 apple cider vinegar
- 1 eggs
- 3/4 cream cheese
- 2 sugar substitute
- 8 egg
- 1/4 vanilla extract
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees F. Grease 8 X 8 inch pan.
2. Red Velvet: Add melted butter to a large bowl and add sugar substitute, vanilla, cocoa powder, salt, food coloring, and vinegar, mixing after each addition. Whisk the eggs into cocoa mix. Mix flour until lightly combined. Pour batter into prepared pan leaving 1/3 cup left for top of bars.
3. Cream Cheese: Blend together cream cheese, sugar, egg, and vanilla in a medium mixing bowl. Spread the cream cheese on top of red velvet layer in pan. Put remaining red velvet mix on top of cream cheese layer. Use top of knife to swirl through cream cheese mixture to create swirl pattern. Bake the brownies for 30 minute Remove and allow them to cool before cutting. ENJOY! :).
Title: Gluten-free Vanilla Wafers
Ingredients:
- 1 cornstarch
- 1/4 salt
- 1/2 baking powder
- 1/2 vanilla
- 1 margarine
- 2 butter
- 1/2 sugar
- 1 egg
- 1
Instructions:
1. Mix the first 5 ingredients together in a small bowl.
2. Cream together the margarine, sugar, egg and vanilla.
3. Mix til it looks like pastry dough.
4. Add water if necessary.
5. Shape into 1 inch balls and place 3 inches apart on an ungreased cookie sheet.
6. Flatten with a moistened fork to 1/8 inch thick.
7. Bake at 375ºF for 6 to 10 min or until slightly browned.
8. Makes about 3 dozen cookies.
Title: Lemon Crunch Pie
Ingredients:
- 1 granulated sugar
- 1/2 water
- 2 egg
- 1 lemon juice
- 2 butter
- 1/2 oleo
- 3/4 brown sugar
- 1 1/2 flour
- 1 coconut
- 2/3 salt
- 1/4
Instructions:
1. Preheat oven to 350.
2. Filling: Combine pie filling mix, sugar, and 1/4 cup of water in a saucepan; blend in egg Add remaining water and cook according to directions on package.
3. Stir in lemon juice and cool slightly.
4. Crunch: Cream butter and brown sugar together.
5. Toss cereal, coconut, flour and salt together.
6. Add to butter/sugar mix and blend until crumbly.
7. Press 1/3 of mixture into bottom of an ungreased 8" square pan.
8. Spread lemon filling over bottom layer.
9. Squeeze handfuls of crumble mixture together and break into large pieces over the surface of the filling to form chunky topping Bake for 30-35 minutes until golden brown.
10. Cool slightly and serve.
Title: Love and Kisses Red Velvet Cake
Ingredients:
- 1 gluten flour
- 1/2 baking powder
- 1 Splenda sugar substitute
- 1/3 artificial sweetener
- 1 salt
- 1 cream of tartar
- 1/2 water
- 1/2 white vinegar
- 8 heavy cream
- 1/2 vanilla extract
- 1/4 liquid sweetener
- 1 cream cheese
- 1/2 unsalted butter
- 4 white vanilla
- 1/3 vanilla
- 2 1/2 Splenda sugar substitute
- 2 heavy whipping cream
- 1
- 1/2
Instructions:
1. Grease and flour (use gluten flour or oat flour) two 8" or 9" round cake pans.
2. Preheat oven to 325°F.
3. In large mixing bowl, sift together oat flour, gluten flour, almond flour, granulated Splenda, Diabetisweet, baking powder, cocoa, and salt.
4. Set aside.
5. In another large bowl, whip egg whites until soft peaks form.
6. Pause and sprinkle cream of tartar over egg whites, then continue beating until stiff peaks form.
7. In a small bowl, mix cold water with egg yolks and whisk well.
8. Add oil, vanilla extract and liquid sweetener.
9. Mix heavy cream with vinegar in a small cup to get a mock-sour effect.
10. Then add red food color and stir well.
11. Mix into egg yolk mixture and incorporate fully.
12. Add egg yolk mixture to flour mixture and beat till smooth.
13. Add 1/2 of the whipped egg whites to the batter mixture and beat again until well blended (but no more than a minute).
14. Then carefully add batter to remainder of whipped egg whites and mix gently using a rubber/plastic spatula, being careful not to break down whites, until batter is fully incorporated.
15. Pour into cake pans evenly and bake at 325°F for 20-30 minutes turning half-way through.
16. Keep an eye on them and don't over bake.
17. Baking time can vary a bit depending on oven, elevation, etc.
18. Cake is done when lightly golden brown on top and puffed and cracked at edges.
19. Remove from oven and cool for 10 minutes before removing from pan to cool on cake racks.
20. When fully cool, assemble and frost.
21. To make Frosting Whip all ingredients together until smooth.
22. Frost cake as usual.
Title: Pastry Filled With Chocolate
Ingredients:
- 60 dark chocolate
- 2 coconut cream
- 1 frozen puff pastry
- 80 milk
- icing sugar
Instructions:
1. Thaw puff pastry and cut into 8 squares.
2. Mix chocolate and cream.
3. Place 1/8 filling on one half of pastry.
4. Fold pastry over to enclose and press edges to seal.
5. Place on baking tray lined with non-stick baking paper.
6. Brush with a little milk.
7. Bake for 12 minutes until golden brown.
8. Sprinkle with icing sugar and serve.