lumicero/recipes-ing2inst huggingface dataset:
Title: Vanilla Bean Creme Brulee
Ingredients:
- 2 sugar
- 1/2 vanilla bean
- 1 sugar
- 5
- 12
Instructions:
1. Make custard:.
2. Preheat oven to 325°F Place three 4-inch-diameter fluted flan dishes in each of two 13 x 9 x 2-inch baking pans or place six 3/4-cup ramekins in 1 pan.
3. Mix cream and sugar in heavy medium saucepan.
4. Using small sharp knife, scrape seeds from vanilla bean.
5. Add seeds and bean to saucepan.
6. Stir over medium heat until sugar dissolves and mixture comes to simmer.
7. Cover pan, reduce heat to very low and simmer gently 10 minutes to infuse flavors.
8. Strain into large measuring cup.
9. Whisk yolks in medium bowl until well blended.
10. Gradually whisk in hot cream mixture just to blend.
11. Return custard to measuring cup; divide among dishes.
12. Pour enough hot water into pans to come halfway up sides of dishes.
13. Carefully transfer pans to oven.
14. Bake custards until almost set in center when pans are gently shaken, about 30 minutes for fluted flan dishes and 35 minutes for ramekins.
15. Using metal spatula, transfer custards in dishes to work surface; cool 30 minutes. Chill at least 3 hours and up to 2 days.
16. Sprinkle 2 teaspoons sugar evenly over each custard. Working with 1 custard at a time, hold blowtorch so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes.
17. Refrigerate until custards are firm again but topping is still brittle, at least 2 hours but no longer than 4 hours so that topping doesn't soften.
18. Garnish creme brulees with fruit.
Title: Blueberry Bread Pudding With Caramel Sauce
Ingredients:
- 2 skim milk
- 1 egg substitute
- 2/3 eggs
- 1 sugar
- 1/4 vanilla
- 4 1/2 cinnamon
- 1 blueberries
- 1/4 skim milk
- 14
Instructions:
1. In a large bowl, blend together milk, egg, sugar, vanilla and cinnamon. Set aside. dump the bread cubes in the bowl and let soak for a few minutes. Place this mixture into a greased 8x8x2-inch baking dish; sprinkle with blueberries.
2. Bake at 350°F for 1 hour or until set. Serve warm with caramel sauce.
3. To make caramel sauce; heat milk and caramels until caramels are melted, stirring frequently.
Title: Strawberry Preserve Cupcakes
Ingredients:
- 1 sour cream
- 2 eggs
- 3 water
- 1/4
- 1/3
- 24
Instructions:
1. Preheat oven to 350°F and line 2 muffin pans with paper baking cups.
2. In a large bowl, combine cake mix, sour cream, eggs and water. Stir with a spoon and/or whisk until well blended.
3. Fill paper-lined muffin cups 1/2 full with batter. Using a spoon, make a slight indentation in the center of each cup; fill with a heaping 1/2 teaspoonful of strawberry preserves.
4. Spoon remaining batter evenly over each filled cup; covering preserves. (Muffin cups should be about 3/4 full).
5. Bake for 20-30 minutes or until a toothpick comes out clean. If toothpick goes through preserves, it will not come out clean.
6. Cool for 1 minute and remove from pan. Cool completely before adding icing and toppings as desired. Store in the refrigerator.
7. Topping Options: Add your favorite icing: Cream cheese icing, strawberry frosting or white confetti icing are all perfect for your cupcakes and festive for the holiday. For a special touch, try one of these topping suggestions:
8. White chocolate shavings. Use a vegetable peeler to create white chocolate shavings using a thick, room-temperature bar of white chocolate.
9. White icing is your canvas. With red or pink decorative icing, write fun messages or draw hearts on the white icing.
10. Candy toppings. Top your icing with red cinnamon candies, mini chocolate chips, conversation hearts or even try sticking strawberry flavored licorice or hard candies in the top.
Title: Maple Almond Flan (South Beach Diet Phase 1)
Ingredients:
- 3 fat-free evaporated milk
- 8 skim milk
- 1/4 skim milk
- 2 egg substitute
- 1/2 sugar substitute
- 1 1/2 vanilla extract
- 1/4 sugar-free maple syrup
- 1/4
- 4
Instructions:
1. Heat the oven to 275. Spread almonds on baking sheet and toast, stirring once, until lightly golden brown, 8-10 minutes. Transfer almonds to a cutting board to cool. Roughly chop and set aside.
2. Meanwhile, in a small saucepan, combine evaporated milk and fat free milk wand heat over medium-low heat until scalded but not boiling. Remove from heat and set aside.
3. In a large bowl, whisk together egg substitute, sugar substitute and almond and vanilla extracts. Whisk in 1/2 cup of heated milk mixture, then whisk in remaining milk mixture.
4. Divide flan into 4 6 ounce custard cups. Place cups in a baking pan and add enough hot water to come halfway up the cups. Bake until flan sets, about 25 minutes. Remove from oven, cool in pan, then chill in refrigerator 4 hours or overnight.
5. Half an hour before serving, remove flans from refrigerator. Just before serving, run a knife along edge of cups, and invert flans onto individual plates. Drizzle each with 1 T syrup and sprinkle evenly with almonds.
Title: Rachel's Vanilla Cupcakes
Ingredients:
- 4 unsalted butter
- 5 unsweetened applesauce
- 3/4 sugar
- 2 all-purpose flour
- 2 eggs
- 2 vanilla extract
- 1 1/2 baking powder
- 2 1% low-fat milk
- 1/2 salted butter
- 2 vanilla
- 3 confectioners' sugar
- 1/4 1% low-fat milk
Instructions:
1. Cream the butter, applesauce, and sugar together with an electric mixer. (Note that you can still use a whole stick of butter for a richer flavor and lighter texture but I find that the batter is less manageable that way.).
2. Add the eggs one at a time, beating well after each addition.
3. Beat in the vanilla.
4. Beat in the flour and baking powder at the same time.
5. If the batter is really thick and you're unable to get it into the muffin papers, loosen it with just a little milk, no more than a tablespoon or two. I just eyeball it. Any kind of milk works, 1% is just what I usually have in my house.
6. Pour this batter into lined muffin tins, filling the cups about halfway; same with the baking pans-- no more than halfway! Or else there'll be spillage. If making cakes with the round or rectangular pans, be sure to grease them with cooking spray first and lightly dust with flour for easy extraction.
7. For cupcakes, bake at 350F for 15-20 minutes. For round cakes, about 20-25 minutes. Rectangle cake-- 25 minutes. This is what works in my convection oven. Just bake them until lightly golden brown on top.
8. Let cool for about 15-20 minutes prior to frosting.
9. FOR RAINBOW CUPCAKES: Divide the batter into separate bowls depending on how many colors you want. Add the food coloring to each bowl, according to the box instructions or your own method. Carefully spoon the different colored batters into the muffin tins, but don't mix. Fill the muffin tins about halfway. They should bake in pretty rainbow colors!
10. FROSTING: put the butter, salt (if necessary), vanilla, and about 1 cup of confectioners sugar into a deep mixing bowl. Beat them all together with an electric beater or food processor.
11. Note about the butter- for best results without lumpiness, soften it for at least 1 hour prior to making the frosting.
12. Add the milk and more confectioners sugar alternately, mix until creamy and spreadable. I just eyeball the two, but 3 cups sounds about right.
13. If you want to add food coloring to the frosting, follow the directions on the box or use your own method that works. Separate the plain white frosting into different bowls/containers to dye them different colors.
Title: Dark Chocolate Icing
Ingredients:
- 1/4 Splenda granular
- 3/4
- 4
Instructions:
1. Combine cocoa and powdered Splenda.
2. Stir in half and half, one teaspoonful at a time until you get the correct consistency. Do not add it all at once or you'll end up with soup.
3. Will cover approximately 10 donuts.
Title: Pork & Bean Cake
Ingredients:
- 2 sugar
- 1 eggs
- 4 flour
- 2 baking soda
- 2 cinnamon
- 2 baking powder
- 1 salt
- 1/2 crushed pineapple
- 1 apple pie spice
- 1 oleo
- 1 butter
- 1/4 cream cheese
- 1 powdered sugar
- 1 vanilla extract
- 2 pecans
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Sift together flour, baking soda, cinnamon, apple pie spice,salt and baking powder.
3. Add eggs and oil.
4. Blend until smooth.
5. Blend pork and beans with mixer until smooth.
6. Add crushed pineapple and pork and beans to batter and blend.
7. Pour into greased Bundt pan.
8. Bake for 40 to 45 minutes.
9. Cool and frost with cream cheese frosting.
10. Frosting: Blend butter, cream cheese, sugar and vanilla until smooth.
11. Spread on cooled cake and sprinkle with pecans.
Title: Almond Dip for Fresh Fruit
Ingredients:
- 8 fat free cream cheese
- 1/2 nonfat sour cream
- 1/3 sugar
- 3 skim milk
- 1/4
Instructions:
1. Mix cream cheese on medium speed until smooth.
2. Mix in sour cream thoroughly.
3. Mix in sugar, milk and almond extract.
4. Refrigerate.
5. Serve with assorted fresh fruit.
Title: Ginger-Lemon Pinwheel Cookies
Ingredients:
- 1/4 unsalted butter
- 1/3 dark brown sugar
- 1/4 molasses
- 1 all-purpose flour
- 6 ground ginger
- 3/4 ground cinnamon
- 3/4 salt
- 1/4 ground nutmeg
- 1/8 ground allspice
- 1 unsalted butter
- 5 granulated sugar
- 2/3 lemon rind
- 1 vanilla extract
- 2 all-purpose flour
- 3/4 salt
- 6
- 1/4
Instructions:
1. To prepare ginger dough, place 1/4 cup butter and brown sugar in a medium bowl; beat with a mixer at medium speed until well combined (about 3 minutes).
2. Add molasses and egg yolk; beat until well blended. Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife.
3. Combine 6 ounces flour, ginger, and next 4 ingredients (through allspice); stir with a whisk. Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.
4. To prepare lemon dough, place 5 tablespoons butter and granulated sugar in a medium bowl; beat with a mixer at medium speed until blended (about 3 minutes).
5. Add egg white; beat until blended. Beat in rind and vanilla. Weigh or lightly spoon 6 ounces (about 1 1/3 cups) flour into dry measuring cups; level with a knife.
6. Combine 6 ounces flour and 1/4 teaspoon salt. Add flour mixture to butter mixture; beat at low speed just until combined. Wrap dough in plastic wrap; chill 30 minutes.
7. Unwrap ginger dough. Roll ginger dough between sheets of plastic wrap into a 13 x 8 1/2–inch rectangle (3/16 inch thick); chill 10 minutes.
8. Unwrap lemon dough. Roll lemon dough between sheets of plastic wrap into a 13 x 9–inch rectangle (3/16 inch thick); chill 10 minutes.
9. Carefully stack ginger dough on top of lemon dough, leaving a 1/2-inch border along one long edge. Starting with the long side without a border, roll up dough, jelly-roll fashion. Seal edges (do not seal ends of roll). Cover with plastic wrap; freeze 30 minutes.
10. Preheat oven to 350°.
11. Unwrap dough. Cut with a sharp knife into 40 slices (about 1/4 inch thick). Reshape rounds, if necessary.
12. Arrange slices 1 inch apart on baking sheets lined with parchment paper. Bake, 1 batch at a time, at 350° for 8 to 9 minutes or until set and lightly browned. Cool on wire racks.
Title: Oatmeal Fudge Bars
Ingredients:
- 3/4 all-purpose flour
- 1 quick-cooking oats
- 1 light brown sugar
- 1/4 baking powder
- 1/4 baking soda
- 1/8 salt
- 8 unsalted butter
- 1/2 all-purpose flour
- 1/2 light brown sugar
- 1 instant coffee granules
- 1/4 salt
- 2 unsalted butter
- 4 eggs
- 3
Instructions:
1. For the Crust: Adjust oven rack to middle position and heat oven to 325°F Prepare 9x9 inch baking pan by spraying pan with cooking spray and line with aluminum foil, allowing excess to overhang pan edges. Spray foil with cooking spray.
2. Whisk flour, oats, sugar, baking powder, soda and salt in bowl. Stir in butter until combined. Set 11/4 cups oatmeal aside. Press remaining oatmeal mixture firmly into prepared pan. Bake until light golden brown, about 8 minutes. Cool completely.
3. For the Filling: Whisk the flour, sugar, instant coffee, and salt in bowl. Melt chocolate chips and butter in a large bowl; whisk in eggs, then stir in flour mixture. Pour filling over cooled crust and sprinkle with reserved oatmeal mixture.
4. Bake until toothpick inserted into center comes out with few crumbs attached, 35-40 minutes. Cool at room temperature at least one hour, then lift bars from pan with foil overhang. Cut into squares.
Title: Quickie Turtle Chippers
Ingredients:
- 1 pecan halves
- 100
- 24
Instructions:
1. Heat oven to 350. For each cookie, on ungreased cookie sheet, arrange 5 pecans to resemble head and legs of turtle. Top pecans with unbaked cookie.
2. Bake at 350 for 8 to 10 minutes or ntil golden brown. Immediately press 1 candy into top of each cookie.
3. Cool 2 minutes. Remove from cookie sheets; place on wire racks. Cool an additional 4 minutes.
4. With knife, spread softened candy on each cookie into 2-inch round. Cool 1-1/2 hours to set candy before serving.
Title: Cinn-ful Fudgy Rum Pudding Cake
Ingredients:
- 3/4 sugar
- 1 flour
- 1/4 cocoa powder
- 2 baking powder
- 1/2 cinnamon
- 1/4 ground cloves
- 1/4 salt
- 1/2 milk
- 1/3 butter
- 1 1/2 vanilla extract
- 1/2 sugar
- 1/2 brown sugar
- 1/4 cocoa powder
- 1/4 cinnamon
- 1 1/4 hot water
- 1 dark rum
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine 3/4 cup sugar, flour, cocoa, baking powder, cinnamon, cloves and salt.
3. Stir in milk, melted butter and vanilla, beating until smooth.
4. Pour batter into an ungreased 9-inch squre baking pan.
5. Stir together remaining 1/2 cup sugar, brown sugar, remaining 1/4 cup cocoa and cinnamon.
6. Sprinkle this evenly over batter in baking dish.
7. Combine hot water and rum; pour this over top of sugar-cocoa mixture in dish; do not stir.
8. Bake 35 to 40 minutes at 350 degrees F until center is almost set.
9. Remove from oven and let stand 15 minutes.
10. Serve, spooning sauce from bottom of pan over top.
11. Delicious with vanilla ice cream or whipped cream!
Title: Easy Eggless Cake
Ingredients:
- 1 1/2 flour
- 1 1/2 milk
- 1 powdered milk
- 1 powdered sugar
- 3/4 butter
- 2 cocoa powder
- 1 vanilla essence
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 lemon
Instructions:
1. Once you have assembled the ingredients it’s time to start preparing the batter.
2. Take ¾ cup butter out of the fridge and let it soften for some time. The key is to get the butter to right temperature. We do not want the butter to melt or be rock hard.
3. Once butter is soft enough for mixing add 1 cup powdered sugar to it and mix well till it forms a smooth paste.
4. In another bowl mix the remaining dry ingredients i.e. 1 ½ cup flour (maida), 1 cup milk powder, 2 tbsp cocoa powder, 1 ½ tsp baking powder and ½ tsp cooking soda. Mix well and keep aside.
5. Add milk and dry mixture (made in step 3) slowly to the butter-sugar paste and keep whisking. Add 1 tsp (or 40 drops) vanilla essence and juice of ½ lemon and mix well. We are now ready to bake.
6. Pre-heat the oven to 100 degree celsius for 5 minutes. Cover a baking dish with butter paper or brush it with butter and pour the batter into it. Place the baking in the oven and increase the temperature to 180 degree celcius. Your very own chocolate cake will be ready in 40 minutes.
7. Cool, cut and enjoy!
8. http://www.activitydeck.com/turn-birthday-cake-into-a-happy-birthday-cake-40-cake-decoration-ideas/#EgglessRecipe.
Title: Vanilla Bean Custard and Peach Cobbler
Ingredients:
- 250 butter
- 1 sugar
- 3 eggs
- 1 buttermilk
- 2 self raising flour
- 400 vanilla custard
- 400
- 1/2
Instructions:
1. Pre heat oven to 180 C, grease 3 litre baking dish.
2. Beat butter and sugar together till light and creamy.
3. Beat in eggs, one at a time.
4. In 2 batches, stir in buttermilk and flour.
5. Spread 1/2 mixture into baking dish.
6. Spread custard over batter.
7. Drop remaining mixture in dollops over custard.
8. Top with peaches, sprinkle with almonds.
9. Bake 45 minutes till golden brown and enjoy.
Title: Cookies by George
Ingredients:
- 1 margarine
- 2 brown sugar
- 2 white sugar
- 4 eggs
- 1 vanilla
- 5 oatmeal
- 4 flour
- 2 baking powder
- 2 baking soda
- 5 chocolate chips
Instructions:
1. Cream sugars and margarine.
2. Add remaining ingredients.
3. Roll into golf ball size and place on ungreased cookie sheets.
4. Flatten cookies with fork or bottom of glass.
5. Bake at 375 deg. F for 8 - 10 minutes. Do not over bake.
Title: Kiwifruit Sherbert
Ingredients:
- 3/4 sugar
- 1/4 water
- 2 kiwi fruits
- 3 -4 lime juice
- 1 1/2
- 1/4
Instructions:
1. Combine ½ cup sugar and water. Bring to boil; stir until sugar dissolves. Boil, covered, over medium heat 5 minutes.
2. Beat egg whites until stiff; gradually add remaining ¼ cup sugar.
3. Slowly pour hot syrup into whites; beat constantly until mixture has cooled.
4. Peel and purÄ—e kiwifruit to measure ¾ cup.
5. Gradually beat lemon-lime beverage, kiwifruit purÄ—e and lime juice into egg-white mixture.
6. Freeze partially. Spoon mixture into chilled mixer bowl and beat with chilled beaters until mixture is light and foamy.
7. Return to freezer and freeze until firm.
8. .
Title: Yocheved's Gevaldig Chocolate Cake
Ingredients:
- 1 1/4 olive oil
- 1 flour
- 1/2 vanilla
- 4 1/2 flour
- 1/4 salt
- 1/4 baking soda
- 3 eggs
- 1 olive oil
- 2/3 sugar
- 1 1/3 confectioners' sugar
- 1/4
Instructions:
1. Position a rack in the middle of the oven.
2. Heat the oven to 325 degrees F.
3. Generously oil an 8 x 2 inch round cake pan (or an 8 1/2 inch springform pan) with olive oil and line the bottom of the pan with parchment or waxed paper.
4. Oil the paper and dust it lightly with flour.
5. In a small saucepan, boil about 1/2 cup of water.
6. Meanwhile, sift the cocoa powder through a strainer over a small bowl.
7. Stir 6 tablespoons of the boiling water into the cocoa until it's smooth and glossy (if the mixture is very thick, you can add as much as 2 tablespoons more boiling water).
8. Stir in the vanilla and almond extracts.
9. Set aside to cool slightly.
10. In another small bowl, mix together the flour, salt and baking soda and set aside.
11. In the bowl of a stand mixer, combine the eggs and yolk, olive oil, and sugar.
12. Using the whisk attachment, beat on medium-high speed until thick, lemon colored, and creamy- about 2- 3 minutes- scraping down the sides of the bowl.
13. Reduce the speed to low and gradually add the warm (not hot) cocoa mixture until it's well combined, scraping down the sides of the bowl once.
14. Gradually mix in the dry ingredients until just combined, scraping down the sides of the bowl.
15. Pour the batter into the prepared cake pan and bake in the center of the oven until a toothpick comes out with a few moist crumbs clinging to it but with no wet batter, about 55-60 minutes.
16. Put the pan on a rack and carefully run a paring knife around the inside edge to release the cake.
17. Let cool for 10 minutes.
18. Using a second rack to sandwich the cake pan, flip the pan over.
19. Carefully lift the pan from the cake, gently peel off and dicard the paper liner, and let the cake cool completely.
20. Before serving, dust the top of the cake with confectioner's sugar.
Title: No-Bake Chocolate Pie
Ingredients:
- 1 butter
- 1/4 sugar
- 3/4 vanilla
- 1 eggs
- 2 heavy cream
- 1
Instructions:
1. Melt chocolate. Cream the butter and sugar; add the chocolate and blend well. Add vanilla and 1 egg and beat a full 5 minutes. Add second egg and beat a full 5 minutes more.
2. Pour into pie shell of choice. Top with a mountain of whipped cream.
Title: Sansrival Grahams
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 1/4 powdered sugar
- 1 1/4 confectioners' sugar
- 9 vanilla extract
- 1/4 graham crackers
- cashew nuts
Instructions:
1. DO FILLING. Whip butter and margarine until smooth. Add in powdered sugar and vanilla extract. Beat until creamy and well blended. Stir in chopped cashew nuts.
2. ASSEMBLE. Lay a piece of plastic wrap (about 12 x 11 inches) on the working area. Spread about 1/4 cup chopped cashew nuts evenly on top of plastic wrap. Spread thick layer of butter cream on top of 3 whole Graham crackers. Arrange and lay the crackers, butter cream facing down, side by side over the nuts. Repeat 2 times to make 3 layers.
3. COVER the top and sides with a thick layer of butter cream. Leave about 1/3 cup of butter cream for decoration. Cover with plastic wrap to hold.
4. CHILL for 30 minutes. Turn loaf over and unwrap. Serve.
Title: Sweet Potato Balls
Ingredients:
- 8 -10 sweet potatoes
- 10 -15 marshmallows
- 1/2 cinnamon
- 1/4 nutmeg
- 2 real butter
- 2/3 brown sugar
- 1 sea salt
- 1/2 evaporated milk
- 1/3 vanilla
- 1 mini marshmallows
- 2 walnuts
- 1
Instructions:
1. Cook potatoes until tender, peel.
2. You can also substitute 2 Large (39 oz each) cans of precooked Yams (drain very well).
3. Put potatoes in a bowl and add the cinnamon and nutmeg. Mash well using a large fork or potato masher.
4. Grab a small handful of potatoes and form into a ball (about the size of a tennis ball).
5. Push a large marshmallow into the center of each potato ball.
6. Roll each ball into cornflake crumbs until well coated and lay them side by side into a greased/sprayed cake pan.
7. Cover and refrigerate while making the caramel sauce.
8. CARAMEL SAUCE:
9. Melt butter in a saucepan on low heat, add brown sugar and salt.
10. Stir & cook on low heat about 10 -15 minutes. Stir in evaporated milk, cook for 1 more minute.
11. Remove from heat and stir in vanilla.
12. Let sit for 5 minutes.
13. Pour sauce over potato balls.
14. Add mini marshmallows on top.
15. Top with crushed walnuts or pecans.
16. Bake at 350 for 20-30 minutes or until marshmallows are melted and well browned.
Title: Scottish Fern Cookies
Ingredients:
- 2 flour
- 1 butter
- 1 sugar
Instructions:
1. In large bowl, mix flour and sugar.
2. Add softened butter, and mix to make a crumbly dough.
3. Form small balls with the dough.
4. Place on ungreased cookie sheet, and then smoosh the balls down to make a flat cookie shape.
5. Cook in 400 degree oven until very lightly browned on top.
6. im not 100% sure how long the browning process will take, so watch them as they cook.
7. it should take about 20 minutes.
8. They can be eaten warm, or they can be cooled, whatever you prefer.
9. Enjoy!
Title: Creamy Lemon Squares
Ingredients:
- 20 all-purpose flour
- 1/2 brown sugar
- 1/4 unsalted butter
- 1/4 margarine
- 1 granulated sugar
- 1 eggs
- 2 all-purpose flour
- 2 lemon zest
- 3 lemon juice
- 1/4 baking powder
- 1/4 powdered sugar
- 2
Instructions:
1. Preheat oven to 350 degrees F, & line 8" square baking dish with foil, with ends of foil extending over sides of pan [to be used as handles to lift out baked & cooled pastry].
2. FOR THE CRUST: In medium bowl, combine wafer crumbs, 1/2 cup flour & brown sugar.
3. Cut in butter/margarine with pastry blender or two knives until mixture resembles coarse crumbs.
4. Press firmly onto bottom of prepared pan.
5. Bake 15 minutes.
6. FOR THE FILLING: Meanwhile, in medium bowl, with electric mixer on medium speed, beat cheese & sugar until well blended.
7. Add eggs & 2 tablespoons flour, mixing well.
8. Blend in 1 tablespoon lemon zest, lemon juice & baking powder.
9. Pour over crust.
10. Bake 25-28 minutes or until center is set.
11. Cool completely, then cover & refrigerate at least 2 hours or overnight.
12. If desired, sprinkle with powdered sugar and/or garnish with remaining lemon zest.
13. Cut into squares to serve.
14. Store leftovers in refrigerator.