lumicero/recipes-ing2inst huggingface dataset:
Title: Candy Corn Kiss Cookies
Ingredients:
- 2 flour
- 1 baking soda
- 1/2 sugar
- 1/2 light brown sugar
- 1/2 butter
- 1 vanilla
- 2 eggs
- 1/2 chocolate chips
- 35
Instructions:
1. Preheat oven to 325 degrees.
2. In a large bowl, combine all of the first eight ingredients.
3. Mix until dough forms.
4. On 2 greased cookie sheets, place 35 one-inch cookie balls, 1-2 inches apart.
5. Bake for 15 minutes.
6. Unwrap the kisses and place one in the center of each cookie.
Title: Swedish Dream Cookies
Ingredients:
- 1 1/2 sugar
- 2/3 butter
- 2/3 shortening
- 1 vanilla
- 2 1/3 all-purpose flour
- 1 baking soda
- 1/3 pecans
- 1/4 coconut
Instructions:
1. Preheat oven to 375°F In a large mixing bowl with an electric mixer, beat sugar, butter, shortening and vanilla until light and fluffy.
2. Stir in flour and baking soda by hand. Mix in pecans and coconut.
3. Roll cookie dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet.
4. Bake for 9 to 10 minutes or till the edges are lightly browned. Transfer to wire racks to cool.
Title: Kahlua Kugel
Ingredients:
- 8 eggs
- 4 sugar
- 1/2 small curd cottage cheese
- 1 sour cream
- 1 milk
- 1 Kahlua
- 1/2 butter
- 1/4 all-purpose flour
- 1/2 brown sugar
- 1/4 instant espresso powder
- 2 butter
- 1
Instructions:
1. Cook noodles in 4 quarts boiling water until tender - about 10 minutes; drain and set aside.
2. Beat eggs with sugar and rest of ingredients up to and including melted butter and blend well.
3. Pour 1 cup of the mixture into a buttered 9-inch baking dish.
4. Top with 1/4 of the noodles, arranged in a single layer. Repeat layering until all ingredients are used up.
5. Cover and refrigerate 4 hours MINIMUM.
6. Preheat oven to 350°F.
7. Combine topping ingredients, except butter. With fingers work butter in until coarse crumbs form.
8. Sprinkle topping evenly over kugel.
9. Bake at 350°F until firm in the center - about 1 hour.
10. Cool slightly and cut into squares. Serve warm with whipped cream if desired.
Title: Hazelnut Coconut Pie in the Sky
Ingredients:
- 5 eggs
- 1 white sugar
- 1/2 butter
- 1/2 flaked coconut
- 1 hazelnuts
- 1 white chocolate chips
- 1 lemon juice
- 1
Instructions:
1. Mix all filling ingredients together.
2. Pour into unbaked pie shell Bake 425 degrees for 10 minutes Bake at 350 for 30 minutes.
3. Do not overbake.
4. When cool and ready to serve, sift powdered sugar over top and serve with whipped cream.
Title: Microwave Chocolate Steam Pudding
Ingredients:
- 2 golden syrup
- 1/4 sugar
- 56 butter
- 1 water
- 1 plain flour
- 1 baking soda
- 2 cream of tartar
- 2 sugar
- 3/4 milk
Instructions:
1. SAUCE: In a microwave safe container combine all the sauce ingredients and cook on high til it's all melted together. Usually takes a couple of minutes to melt it all.
2. PUDDING: While the sauce is microwaving, get a large, microwave-safe bowl (I often use a casserole dish) and throw in all the Pudding ingredients except the milk then gradually add the milk while stirring until it forms a soft, moist dough. It's important to use a large bowl because the dough will rise quite a bit as it cooks.
3. COMBINE FOR DELICIOUSNESS: Pour all the sauce over the dough then put it in the microwave a cook on high for 7 minutes.
4. SERVE: You can have this on it's own but I like to have it either with fresh cream or vanilla ice cream. I'll use a Kiwi (New Zealand) saying meaning you'll like this - "Sweet As!" Enjoy!
Title: Sour Cream Chocolate Cake
Ingredients:
- 1 boiling water
- 1 butter
- 1 margarine
- 2 1/2 sugar
- 4 eggs
- 2 vanilla extract
- 3 cake flour
- 2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 sour cream
- 2 butter
- 1/2 sour cream
- 1 vanilla extract
- 1 confectioners' sugar
- 4 1/2 - 5
Instructions:
1. Dissolve cocoa in boiling water; cool. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. Add cocoa mixture and mix well.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a microwave, melt chocolate chips and butter over low heat; stir until smooth. Cool for 5 minutes. Transfer to a large bowl. Add sour cream and vanilla; beat until blended. Add confectioners' sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. Store in the refrigerator. Yield: 16 servings.
Title: Authentic Middle Eastern Syrup for Pastries (A'sl)
Ingredients:
- 2 1/2 sugar
- 1 1/2 water
- 1 fresh lemon juice
- 1 rose water
- 1
Instructions:
1. In a 2 quart saucepan heat sugar and water and bring to a full boil on high.
2. Reduce heat and simmer for 10 minutes, stirring.
3. Stir in freshly squeezed lemon juice and simmer for 1 minute more.
4. Set aside to cool then add rose and orange blossom water.
5. Use over your favourite Middle Eastern pastries.
Title: Black Forest Crinkle Cookies
Ingredients:
- 3/4 all-purpose flour
- 3/4 sugar
- 3/4 baking powder
- 1/4 salt
- 1/4 butter
- 1/3 cocoa powder
- 1 egg
- 1 instant coffee granules
- 2 hot water
- 1/2 vanilla
- 1/3 chocolate chips
- 1/3 dried tart cherry
- 3/4 powdered sugar
Instructions:
1. Preheat oven to 350.
2. Whisk flour, sugar, baking powder, and salt together, set aside.
3. Melt butter.
4. Add cocoa to melted butter, whisking until smooth.
5. Stir in egg, coffee mixture, and vanilla, fully blending in each one before adding the next.
6. Stir chocolate mixture into flour mixture until just combined.
7. Fold chocolate chips and cherries into the dough until evenly distributed.
8. Shape into generous two inch balls.
9. Roll balls in powder sugar two times and arange in baking sheets, spacing two inches apart.
10. Bake for 12 -14 minutes, or until cookies are cracked, but still soft; do not ovrbake.
Title: Sweet Potato-Pecan Cupcakes With Cream Cheese Frosting
Ingredients:
- 1 pecans
- 2 sugar
- 1 butter
- 4 eggs
- 1 mashed sweet potatoes
- 2/3 vanilla extract
- 1 all-purpose flour
- 3 baking powder
- 1 ground cinnamon
- 1 baking soda
- 1/2 ground nutmeg
- 1/2 salt
- 1/4 pecans
Instructions:
1. Place pecans in a single layer in a shallow pan.
2. Bake at 350° for 8 to 10 minutes or until toasted, stirring once after 4 minutes.
3. Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.
4. Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.
5. Bake at 350° for 28 to 30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with Cream Cheese Frosting. Garnish, if desired.
6. Cream Cheese Frosting Recipe ~.
7. 1/2 cup butter, softened
8. 1 (8-oz.) package cream cheese, softened
9. 1 (16-oz.) package powdered sugar
10. 1 teaspoon vanilla extract
11. Makes 3 cups.
Title: Grammie Bea's Tomato Soup Cake
Ingredients:
- 1/2 shortening
- 1 sugar
- 2 eggs
- 1/2 walnuts
- 1/2 raisins
- 2 flour
- 1 baking soda
- 1/2 nutmeg
- 1 cinnamon
- 1
Instructions:
1. Cream shortening and sugar.
2. Beat 2 eggs and add to mixture, mixing well.
3. Add walnuts and raisins, and mix in well.
4. Mix flour, baking soda, nutmeg, and cinnamon together.
5. Mix in with creamed sugar mixture, and add tomato soup. Mix well.
6. Bake in a greased and flour dusted loaf pan, at 350, for 25 minutes.
7. Note: *Make sure you soak the raisins in warm water for at least 1/2 hours before adding them to the other ingredients. Take the raisins out of the water, and flour them, just before mixing into cake mix.
Title: Butterfinger Banana Cake W/ Peanut Butter Cream Cheese Frosting
Ingredients:
- 4 butter
- 1/2 granulated sugar
- 1 3/4 eggs
- 3 bananas
- 4 vanilla
- 1 all-purpose flour
- 2 1/2 baking soda
- 1 salt
- 1/8 buttermilk
- 2/3 cream cheese
- 12 butter
- 1/4 vanilla
- 1 powdered sugar
- 6 peanut butter
- 1/2
Instructions:
1. To prepare the cake: Preheat oven to 350°F Grease and flour two 9" cake pans. In the food processor, coarsely chop the candy bars; set aside.
2. In a large mixing bowl, cream the butter and sugar with an electric mixer. Beat in the eggs one at a time, scraping down the sides of the bowl after each addition. Mix in the mashed bananas and vanilla.
3. In a separate bowl, combine the flour, soda and salt. Add the dry ingredients and the buttermilk alternately to the egg mixture (in two to three additions each) and incorporate thoroughly. Fold in the chopped Butterfingers and divide the batter between the cake pans.
4. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes on wire racks for 10 minutes. Invert onto a rack and cool completely before frosting.
5. To prepare the frosting: In a large mixing bowl, blend the cream cheese, butter and vanilla with an electric mixer until smooth, scraping down the sides of the bowl. Add the powdered sugar and peanut butter and mix until smooth.
6. To frost the cake, place one layer on a serving plate. Spread 1/4 of the frosting over the top. Place the second layer on top. Spread the remaining frosting over top and sides of the cake. Can garnish with additional crushed Butterfingers if desired!
7. Makes 10 servings.
Title: Fruit Freeze
Ingredients:
- 2 skim milk
- 1/2 water
- 5 frozen unsweetened strawberries
- 2 pineapple in juice
- 1/4
- 4
Instructions:
1. Mix in blender.
2. Enjoy.
Title: Buttermilk Cake With Blackberries
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 4 unsalted butter
- 2/3 sugar
- 1 egg
- 1 vanilla
- 1/2 buttermilk
- 1 1/4 blackberries
Instructions:
1. Preheat oven to 400 degrees. Butter a 9" round cake pan and line the bottom with parchment paper. Butter the paper.
2. In a small bowl, whisk the flour, baking powder, baking soda and salt. In a large bowl, using a mixer, beat the butter with the 2/3 cup of sugar at medium-high speed until fluffy, 3 minutes. Beat in the egg and vanilla. At low speed, beat in the buttermilk and dry ingredients in 3 alternating batches, ending in the dry ingredients; do not overbeat. Gently fold the batter just until blended, then scrape into the pan and smooth the top.,.
3. Scatter the 1 1/4 cups of blackberries over the batter; lightly press them inches Sprinkle the remaining 1 1/2 tablespoons sugar over the cake. Bake for about 30 minutes; until a cake tester inserted in the center comes out clean.
4. Transfer the cake to a rack to cool for 10 minutes. Turn out the cake and remove the paper. Turn the cake right side up and let cool completely. Serve with whipped cream and more blackberries.
Title: Chocolate Trifle
Ingredients:
- 1 instant chocolate pudding mix
- 1 water
- 1/2 sweetened condensed milk
- 1 egg
- 1
- 1/4
Instructions:
1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping.
4. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
Title: Fig Newton Biscotti
Ingredients:
- 1 dried fig
- 1/2 raisins
- 1/2 dried dates
- 1 1/3 water
- 1 brown sugar
- 1 white sugar
- 3 unsalted butter
- 2 eggs
- 1/4 pure vanilla extract
- 1 lemon juice
- 1/2 cinnamon
- 2 1/2 baking powder
- 1/2 salt
- 3 - 3 1/2 all-purpose flour
- 3 rolled oats
- 1/2 old-fashioned oatmeal
- walnuts
- pecans
Instructions:
1. Filling: Place the fruit in a small saucepan and cover with about 1/3 cup water.
2. Simmer 10-15 minutes on lowest heat, until fruit is slightly softened and most of the water is gone (if however, you need a bit more water to simmer, add a little at a time).
3. Remove from the stove and cool about 20 minutes before pureeing the fruit (drained) in a food processor, 1- 2 minutes.
4. Set aside.
5. In a mixing bowl, with a paddle attachment, cream the sugar and butter well, about 3 minutes.
6. Add the eggs, vanilla, orange oil and lemon juice and blend well, about 2 minutes.
7. Fold in the cinnamon, salt, baking powder, most of the flour and oatmeal, nuts, and mix until dough is thick and soft and holds together.
8. Add more flour if mixture is not stiff.
9. Spread half of batter on a baking sheet, top with the fruit paste, and cover with remaining biscotti batter.
10. Bake loaf for 40-45 minutes at 350*F. until just browned and firm to the touch.
11. Cool loaf to room temperature.
12. Cut loaf into diagonal slices, about one inch wide and return to baking sheet.
13. Decrease oven temperature to 325 F / 165°C.
14. and bake cookies once more, to crisp, 15- 20 minutes.
15. Enjoy!
Title: Luscious Lemon Truffle Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1 2/3 sugar
- 3 1/2 baking powder
- 1 salt
- 1 1/4 milk
- 3/4 unsalted butter
- 1 vegetable shortening
- 5 vanilla
- 3/4 sugar
- 3 cornstarch
- 1/4 salt
- 1 water
- 2 unsalted butter
- 1 fresh lemon juice
- 1/3 lemon, zest of
- 1 white chocolate chips
- 1 cream cheese
- 1 confectioners' sugar
- 1 white chocolate
- 3
Instructions:
1. Preheat the oven to 350 F.
2. Grease and flour two 9-inch round cake pans.
3. MAKE THE CAKE.
4. In a large bowl with an electric mixer, combine the flour, sugar, baking powder, salt, milk, and butter or shortening.
5. Blend until the butter is evenly mixed.
6. Add the vanilla.
7. Beat at low speed for 1 minute, then increase the speed to high and beat for 2 minutes, scraping the bowl constantly, beating until the mixture is light and fluffy.
8. In a separate bowl, beat the egg whites until stiff.
9. Gently but thoroughly fold the whites into the cake batter.
10. Pour evenly into the prepared pans.
11. Bake for 35 to 40 minutes, until the cakes feel firm when touched in the center.
12. Remove from the oven and cool on a wire rack.
13. Split the cooled layers horizontally to make 4 layers in all.
14. TO MAKE THE FILLING, combine the sugar, cornstarch, and salt in a medium saucepan.
15. Whisk in the water until smooth.
16. Cook over medium high heat until the mixture comes to a boil, stirring constantly.
17. Reduce the heat to low and cook 2 minutes longer, stirring constantly.
18. Remove from the heat.
19. In a small bowl, beat the egg yolks with a fork.
20. Stir about 1/4 cup of the hot mixture into the egg yolks; blend well.
21. Add the egg yolk mixture to the mixture in the saucepan.
22. Cook over low heat until the mixture boils, whisking constantly, then continue to cook for 2 minutes, stirring.
23. Remove from the heat and stir in the butter and lemon juice and zest.
24. Transfer half of the hot filling to a small bowl and cool for 15 minutes.
25. Add the white chocolate to the hot filling in the saucepan and stir until the chocolate is melted; set aside.
26. In a small bowl, beat the cream cheese until fluffy.
27. Beat in the white chocolate mixture until light and smooth.
28. Spread one third of the white chocolate filling over one layer of the cake.
29. Top with a second cake layer, then spread with one third more of the filling; top with a third cake layer and spread the remaining filling over.
30. Top with the last cake layer and spread reserved lemon mixture.
31. Refrigerate, uncovered, 2 to 3 hours, until the filling is set.
32. MAKE THE FROSTING.
33. In another bowl, whip the cream and sweeten it with the confectioners<U+0092> sugar.
34. Frost the sides of the cake with half of the whipped cream frosting.
35. Put the remaining frosting into a pastry bag and pipe decoratively around the top and bottom edge of the cake.
36. Garnish with shaved white chocolate.
37. Refrigerate up to 8 hours before serving.
38. Makes 16 servings.
39. The Great Holiday Baking Book Beatrice Ojakangas.
Title: South Seas Compote
Ingredients:
- 1 strawberry
- 3 oranges
- 3/4 honey
- 1/4 bananas
- 2 coconut
Instructions:
1. Place strawberries and oranges in serving bowl.
2. Combine orange juice and honey; mix well.
3. Pour over fruit.
4. Refrigerate until ready to serve.
5. Add bananas and mix.
Title: Mint Dessert
Ingredients:
- 4 graham crackers
- 1/3 salted butter
- 1/2 sugar
- 1 miniature marshmallows
- 1 sugar
- 2
- 1
Instructions:
1. For the crust and topping mix graham crackers, melted butter and 1/2 cup sugar together. Save one cup for the top of the dessert and put the rest into the bottom of an 9x13 pan.
2. Whip cream and add 1 tablespoon sugar, add mints and marshmallows fold in well and carefully.
3. Spread over crumbs.
4. Top with remain 1 cup of graham cracker mix.
5. Cover & refrigerate at least overnight.
6. The mint dessert gets better after a couple days in the fridge as the flavor of the mints absorbs into the whip cream and marshmallows.
7. Enjoy!
Title: Individual Peach and Amaretti
Ingredients:
- 1 amaretti cookie
- 3 butter
- 2 brown sugar
- 2 all-purpose flour
- 1/2 cream cheese
- 1/2 mascarpone
- 1/3 sugar
- 2 eggs
- 3 sugar
- 2
Instructions:
1. Preheat the oven to 350°F (180°C) and place oven rack in centre position.
2. In a medium–sized bowl, mix cookie crumbs, melted butter, brown sugar and flour. Divide crumb mixture evenly among 8 ramekins, about 2 tbsp (30 mL) each, pressing into bottoms. Place ramekins on a baking sheet and bake for 8 minutes. Remove from oven and let cool.
3. Lower the oven to 325°F (160°C).
4. With a mixer or a wooden spoon, combine the cream cheese and mascarpone. Add sugar, beat in eggs one at a time and mix until smooth. Add the crushed peaches to the cheese mixture and stir to combine. Divide mixture evenly among each ramekin spooning cream cheese filling on top of cooled crusts.
5. Garnish with peaches and sugar!
Title: Almond Brandy Cookie
Ingredients:
- 2 eggs
- 2 granulated sugar
- 1/2 butter
- 2 all-purpose flour
- 3 baking powder
- 1 anise seed
- 1 vanilla extract
- 1/4 brandy
- 1/2
Instructions:
1. Preheat oven to 400°F (205°C).
2. In a large mixing bowl, cream together eggs, sugar, and butter.
3. In another bowl mix together flour and baking powder. Add flour mixture to creamed mixture and stir in anise seed, vanilla, brandy and chopped almonds.
4. Separate the dough into 4 balls. Roll the dough into a roll about 1-inch across. Then cut the dough every 1/2-inch to make bars 1-inch by 1/2-inch wide. For a more "log-like" cookie, cut each cookie in half, prior to baking them. Although the recipe says to divide the dough I found it just as easy to use a small scoop to put then on the cookie sheet and cook them for 10 minutes.
5. Place on a greased and floured baking sheet with 1/2-inch in between cookies.
6. Bake for 15 minutes, or until done. Remove from oven. Will look similar to shortbread but much lighter and cake-like.
Title: Impossible Rice Pudding
Ingredients:
- 4 water
- 4 milk
- 1/2 butter
- 1 vanilla pudding mix
- 1 sugar
- 1 1/4 long grain white rice
- 1/2 raisins
- nutmeg
- cinnamon
Instructions:
1. Heat milk and water together on stove top to barely boiling.
2. Add rest of ingredients, except for spices and stir.
3. Cover and reduce heat to very low and cook for 45-50 minutes.
4. Check rice to make sure it is tender and liquid is creamy and thickened, if not, cover again and cook another 5-10 minutes.
5. Will thicken even more upon standing.
6. Sprinkle with Nutmeg or Cinnamon.
Title: Michael's at the Citadel Raspberry Quiche
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/3 sugar
- 2 salt
- 1 butter
- 3/4 raspberries
- 2 butter
- 1/4 white chocolate
- 1 cherry brandy
- 1 1/2
- 2
- 3
- 2 1/4
- 3
Instructions:
1. For the crust: Mix flour, cocoa, sugar and salt. Add butter and mix until mixture forms crumbs about the size of peas. Add yolks and cream and stir just until incorporated. Do not overmix.
2. Chill the dough. Roll dough to 1/4-inch thickness and place into a tart shell. Chill again.
3. Place plastic wrap directly on top of crust and fill with dry beans for weight. Bake at 375°F for 12 minutes. Remove beans and plastic wrap. Bake again until dough is dry, but not burnt.
4. Fill the tart with raspberries.
5. For the quiche: Boil the cream with the butter. Pour mixture over the white chocolate; mix until smooth. Add the kirshwasser. Pour mixture over raspberries in the tart.
6. Let set until firm.
Title: Candied Pecans
Ingredients:
- 4 pecans
- 1 brown sugar
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 275°F.
2. With an electric mixer,beat egg white until stiff peaks form.
3. Add the sugar and vanilla and mix until thoroughly incorporated.
4. Line a cookie sheet with wax paper.
5. Put pecans on an even layer on the sheet.
6. pour mixture over pecans and stir to coat.
7. Cook 15-20 minutes until coating has hardened.
8. Put on plate to cool.
9. Store in airtight container.
Title: Chocolate Raspberry Torte
Ingredients:
- 1 unsalted butter
- 1 sugar
- 2 fresh raspberries
- 2 framboise liqueur
- 1 coffee
- 12 eggs
- 4 sugar
- 6
Instructions:
1. In a saucepan, melt butter with sugar.
2. Remove from heat, add 1 cup raspberries, liqueur, coffee and melted chocolate, and stir until mixture has a smooth consistency.
3. In a separate bowl, beat eggs and egg yolks until frothy.
4. Lightly whisk eggs into chocolate mixture until it thickens.
5. Preheat over to 325 degrees.
6. Line sides and bottom of an 8<U+0094> springform pan with parchment paper.
7. Pour in batter and place pan on baking sheet to catch any leaks.
8. Bake for 1 hour.
9. The torte will be cooked, but not set in centre, so let cool for 20 minutes before springing the pan and removing parchment paper from sides.
10. Refrigerate until completely chilled.
11. Purée the reserved 1 cup raspberries, and sweeten with sugar to taste.
12. Top individual slices with raspberry purée.
Title: Creme Patissiere
Ingredients:
- 2 milk
- 4 sugar
- 1/3 cornflour
- 1/3 vanilla essence
- 1
Instructions:
1. Place the milk and vanilla in a saucepan and bring to boil over medium high heat.
2. Meanwhile, whisk the yolks and sugar in a medium sized bowl together till pale.
3. Add the cornflour and whisk thoroughly.
4. Pour in the hot milk gradually and whisk for 10 seconds, before pouring the whole lot back into the saucepan.
5. Simmer on medium high heat for 5 minutes, continuously whisking, or until thick.
6. Place a sheet of baking paper or plastic wrap diurectly onto the surface of the creme, and leave at room temperature to cool.
Title: Fudge Cake With Caramel Cream
Ingredients:
- 1 butter
- 1 sweetened condensed milk
- 1/2 pecans
- 1
- 2
- 1/2
Instructions:
1. Preheat oven to 350. Grease 13/9 inch baking pan. If using a boxed cake mix, prepare to package directions. Pour 2 cups of batter into prepared pan, bake 15 minutes.
2. Meanwhile, in heavy saucepan, over low heat, melt caramels and butter with sweetened condensed milk, stirring until smooth. Spread evenly over cake; spread remaining batter over caramel mixture. Return to oven; bake 30 - 35 minutes longer or until cake springs back when lightly touched. Cool. Top with frosting then nuts.
3. If using pre-baked chocolate cake: EVEN EASIER!
4. Slice cake in half so you end up with two rounds. Continue with instructions to make caramel mixture and spread onto one round and top with second round. Frost top and sides of cake and top with nuts.