lumicero/recipes-ing2inst huggingface dataset:
Title: Creamy Choco-Pumpkin Bars
Ingredients:
- 2 1/2 graham cracker crumbs
- 1/4 sugar
- 1/4 salt
- 1/2 unsalted butter
- 2 cream cheese
- 7 creme fraiche
- 3/4 sugar
- 15 pumpkin puree
- 1/4 flour
- 1 Chinese five spice powder
- 1/2 salt
- 2 Bourbon
- 2 eggs
- 12
Instructions:
1. Preheat the oven to 325 degrees F. Line a large 10x15 inch pan with foil.
2. Mix the graham cracker crumbs with the sugar, salt, and melted butter. Press the mixture into the bottom of the pan.
3. Beat the cream cheese, Crème Fraiche and sugar together until smooth. Add the pumpkin, flour, five spice, salt, bourbon and eggs. Blend until smooth. Fold in the chocolate chips, reserving a handful for the top.
4. Pour the mixture on top of the graham cracker crust. Smooth out with a spatula. Sprinkle the rest of the chocolate chips on top. Smack the pan on the counter a couple times to smooth everything out.
5. Bake for 35-40 minutes—until the center is almost set, but still jiggles a little.
6. Cool on a rack for one hour, then refrigerate another hour before cutting. To serve: pull the foil up on the sides and lift the whole pan of pumpkin bars out of the baking dish. Peel the foil off the sides carefully, then slice into desired size. Wipe the knife with a paper towel occasionally to keep the sides smooth. Makes 32 regular-sized bars.
7. Refrigerate until ready to serve!
Title: Uber-Fudgy Brownies
Ingredients:
- 5 eggs
- 2/3 salt
- 1 vanilla
- 1 white sugar
- 2 cocoa powder
- 1 whole wheat flour
- 1 3/4 chocolate chips
- 1
Instructions:
1. In a large bowl, mix all the ingredients. I find it easiest to stir by adding in the order listed.
2. Pour into 9 x 13 inch baking pan.
3. Bake at 350 F for 45 minutes. Yum!
Title: Lemon Cream Cheese Cupcakes
Ingredients:
- 3/4 butter
- 1 1/2 granulated sugar
- 6 eggs
- 1/4 fresh lemon juice
- 2 1/4 cake flour
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1 salt
- 3/4 lemon zest
- cream cheese
Instructions:
1. Preheat oven to 350 degrees F& line muffin tin with cupcake paper.
2. Combine the butter and 1 1/4 cups of the sugar in a large bowl and
3. beat with the mixer on medium/high until fluffy.
4. Add the eggs and 3 tablespoons of the lemon juice and beat until
5. well combined, scraping down the bowl once or twice as necessary.
6. Mix in the flour, baking powder, salt and 2 teaspoons of the lemon
7. zest until just combined.
8. In a small bowl, beat together the cream cheese and remaining 1/4
9. cup sugar, remaining 1 tablespoon lemon juice and remaining 1
10. teaspoon lemon zest until combined.
11. Spoon about 3 tablespoons of the batter into each muffin cup & then place
12. about 1 tablespoon of the cream cheese mixture on top of each
13. portion of batter and cover the cheese with some of the remaining
14. batter (the batter should reach 3/4's of the way to the top of each
15. cup).
16. Bake until golden, about 20 minutes.
17. Let the cupcakes cool in the
18. pan for 10 minutes before turning over onto the wire rack to cool
19. completely.
20. Either glaze with desired glaze or frosting or dust with confectioners sugar.
Title: Easy Buttery Sugar Cookie Cut-Outs
Ingredients:
- 1 unsalted butter
- 1 1/2 granulated sugar
- 1 egg
- 2 vanilla extract
- 3 1/3 all-purpose flour
- 1 cream of tartar
- 1/2 kosher salt
- 1/2 baking soda
Instructions:
1. Preheat oven to 350°.
2. Beat Butter until soft and creamy, about 2 minutes on medium speed of electric mixer.
3. Add Sugar gradually, beating well.
4. Add Egg and Vanilla Extract and beat well.
5. Combine Flour, Baking Soda, Salt and Cream of Tartar; add to Butter mixture, beating at low speed just until blended.
6. Shape dough into a ball and divide in half.
7. Lightly sprinkle two sheets (of the same size) of Parchment or Waxed Paper with Flour (this flour not listed in Ingredient list). Place one ball of dough between the sheets and roll to desired thickness, 1/8 inch for crispy cookies and1/4 inch for softer (but not cakey) cookies.
8. Cut into desired shapes and place 2 inches apart on ungreased (I always use parchment lined) cookie sheets. Sprinkle with Sugar Crystals, if using.
9. Bake at 350° for 8-12 minutes or until edges are lightly browned.
10. Repeat steps 7, 8 and 9 with second ball of dough.
11. Makes about 3 dozen.
12. NOTE: Prep Time includes time for rolling out the dough.
Title: Magical Troll Cream for New Year's Eve #1 - Norway
Ingredients:
- 2 sugar
- 2/3
- 2
Instructions:
1. Wash berries and remove all unripe berries.
2. Combine all ingredients in a mixing bowl and beat until the volume quadruples, about 15 minutes.
3. If you are using lingonberry jam, omit sugar. Serve in a crystal dessert bowl sprinkled with a few lingonberries.
4. If available, add a few mint leaves. Cookies are a great accompaniment, or serve in Crisp Wafer Cups (Krumkakeskåler).
Title: Microwave Chocolate Mug Cake Without Coco Powder
Ingredients:
- 1/4 flour
- 3 sugar
- 3 chocolate chips
- 1 egg
Instructions:
1. mix together flour, sugar, chocolate chips, and an egg in a bowl.
2. microwave for 30 seconds and then mix well.
3. then microwave for 1 to 2 minute, pull out of the microwave, and enjoy.
Title: Breadcrumb Pudding with Prunes
Ingredients:
- 1/2 prune
- 1/4 butter
- 1 1/4 light brown sugar
- 4 milk
- 2 eggs
- 2 salt
- 1/2 vanilla
- 1 cinnamon
- 1 heavy cream
Instructions:
1. Let prunes soak in ½ cup boiling water for 15 minutes and drain.
2. Preheat oven to 330 degrees F.
3. Butter a 2-quart soufflé dish.
4. In a saucepan cook butter, sugar and milk over moderate heat, stirring, until milk is hot and butter and sugar are melted.
5. Pour into soufflé dish, stir in breadcrumbs and let mixture cool for 15 minutes.
6. Stir in eggs, salt, vanilla, cinnamon and prunes and bake for 1 hour to 1 hour and 10 minutes, or until it is set.
7. Serve hot with cream.
Title: Trail Mix Cookies
Ingredients:
- 1 white sugar
- 1 brown sugar
- 1 peanut butter
- 1/2 margarine
- 1/2 shortening
- 2 vanilla
- 2 eggs
- 2 flour
- 1 1/2 quick-cooking oats
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 2 peanuts
- 1 golden raisin
- 3/4
Instructions:
1. Heat oven to 375 degrees.
2. In large bowl beat sugars, peanut butter, margarine, shortening, vanilla and eggs with electric mixer until creamy.
3. Stir in flour, oats, baking powder, baking soda and salt until will blended.
4. Stir in candies, peanuts and raisins.
5. Drop dough by rounded tablespoonfuls on ungreased cookie sheet. Flatten slightly with a fork.
6. Bake 9-10 minutes or until light brown.
7. Cool 1 minute; remove from cookie sheet to a cooling rack.
Title: Carol's Uncooked Coconut Cake
Ingredients:
- 1 crushed pineapple
- 2 confectioners' sugar
- 1 pecans
- 1/8 butter
- 1 Cool Whip
- 1 coconut
- 1
Instructions:
1. Mix pineapple, sugar, pecans and butter.
2. Line an 8 inch square pan with vanilla wafers Pour pineapple mixture over vanilla wafers Cover pineapple mixture with another layer of vanilla wafers Cover vanilla wafers with cool whip.
3. Sprinkle coconut on top of cool whip.
4. Cover and refrigerate overnight.
Title: Spring Biscotti
Ingredients:
- 1/4 butter
- 3/4 white sugar
- 1 orange zest
- 1/2 vanilla extract
- 2 eggs
- 1 all-purpose flour
- 2 baking powder
- 1 1/2 salt
- 1/4 white chocolate
- 2 dried cranberries
- 1/2 pistachio nuts
- 1 1/4
Instructions:
1. In a large bowl, cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy.
2. Mix in eggs and egg white one at a time, beating well after each addition.
3. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture using a wooden spoon.
4. Stir in the white chocolate, dried cranberries, and pistachios.
5. Cover, and chill for 30 minutes, or until dough is no longer sticky.
6. Preheat oven to 325°FF (165°C).
7. Line a baking sheet with parchment paper.
8. Turn dough out on a lightly floured surface, and divide into halves.
9. Form each half into a flattish log about 12 inches long by 3 inches wide.
10. Arrange logs at least 3 inches apart on baking sheet.
11. Bake for 30 minutes in preheated oven, or until pale gold.
12. Allow logs to cool on the baking sheet until cool enough to handle.
13. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices.
14. Arrange on baking sheet.
15. Bake for an additional 15 minutes, or until golden.
16. Transfer biscotti to wire racks, and cool completely.
17. Store in an airtight container at room temperature.
Title: Miniature Blueberry Cheesecakes
Ingredients:
- 25 cream cheese
- 25 sugar
- 2 eggs
- 3/4 lemon juice
- 2 vanilla flavoring
- 1
Instructions:
1. Cream cheese and sugar. Add eggs, beating well. Add lemon juice and vanilla flavoring. Beat until light and fluffy.
2. Put 1 Nilla wafer in foil liners in muffin tin. Put 1 tablespoon of cheese mixture in foil liner.
3. Bake in 375 degree oven for 15 minutes. Cool - then put 1 spoon of blueberry pie filling on top of each.
Title: Boston Cream Poke Cake
Ingredients:
- 1 French vanilla pudding mix
- 2 milk
- 4
- 1
Instructions:
1. Make cake according to package instructions.
2. Mix pudding mix with milk.
3. Whisk until lumps are gone, about 2 minutes. Pudding should be pourable but not thin.
4. While cake is still warm, poke holes in cake using a wooden spoon.
5. Pour pudding over cake and gently press pudding into cake.
6. Cool cake in the refrigerator.
7. Remove foil from frosting.
8. Microwave for 10-15 seconds and stir.
9. Frosting should be pourable but not bubbly.
10. Pour over cake and spread gently.
Title: Cracker Barrel Apple Crisp
Ingredients:
- 1 Cracker Barrel Fried Apples
- 1/2 butter
- 1
Instructions:
1. Heat oven to 350 degrees F.
2. Spread fried apple mixture in a buttered 8- or 9-inch pan.
3. Combine apple crisp mix with cold butter. Mix with fork until mixture looks like course crumbs. Sprinkle topping evenly over the apples.
4. Bake 50 minutes or until topping is golden. Serve warm or at room temperature with whipped cream or ice cream.
Title: Peanut Butter Nuggets
Ingredients:
- 2/3 unsweetened dried shredded coconut
- 1/2 creamy peanut butter
- 1/2 crunchy peanut butter
- 2 liquid honey
- corn syrup
Instructions:
1. Combine 1/2 cup cornflakes, coconut, peanut butter and honey, mix thoroughly.
2. Measure out 2 tablespoon portions, shape into balls.
3. Roll in remaining corn flake crumbs.
4. Place on a plate.
5. Chill until firm.
6. Store in a cover container in refrigerator.
Title: Mom's Chocolate Chiffon Cake
Ingredients:
- 3/4 boiling water
- 1/2 flour
- 1 3/4 sugar
- 1 3/4 baking powder
- 3 salt
- 1 canola oil
- 1/2 eggs
- 7 vanilla
- 1 cream of tartar
- 1/2
Instructions:
1. Combine boiling water and cocoa. Stir until smooth. Set aside to cool.
2. Sift together flour, sugar, baking powder and salt in a bowl. Make a well in the center and add oil, egg YOLKS, cooled cocoa mixture, and vanilla, in that order. Beat slightly with each addition; after all are added, beat until smooth.
3. In a separate large bowl, beat egg WHITES with cream of tartar until very stiff peaks form.
4. Slowly pour the chocolate mixtre over the eggwhites in a thin stream Fold gently until well blended.
5. Bake in an UNgreased 10" tube pan for 55 minutes at 325°F Then increase heat to 350°F and bake for another 10 minutes.
6. Invert pan and cool. Ice with chocolate icing, if desired.
Title: Pineapple Filling
Ingredients:
- 1/4 cornstarch
- 1 sugar
- 3 lemon juice
- 1 lemon rind
- 1/2 butter
- 20 crushed pineapple
Instructions:
1. Put first three ingredients in a small sauce pan.
2. Mix well and add the rest.
3. Cook over low heat, stirring/whisking constantly until thick.
4. Cool before filling/frosting cake.
Title: Pecan Praline Topping
Ingredients:
- 1/4 butter
- 1/4 brown sugar
- 3 vanilla extract
- 1 pecans
- 1 rum
- 1
Instructions:
1. Melt butter over medium heat in a small pan. Stir in brown sugar, whipping cream and vanilla.
2. Cook and stir until it reaches a full boil then reduce heat and boil gently for three minutes stirring occasionally.
3. Remove from heat and stir in chopped pecans (and shot of rum if serving the adult version). Serve warm.
Title: Fereni Starch Pudding
Ingredients:
- 2/3 cornstarch
- 2 milk
- 6 cardamom seeds
- 1/2 rose water
- 1/4 white sugar
- 1/4
Instructions:
1. Dissolve corn starch in 1 cup of cold milk.
2. Bring remaining milk to boil with cardamom and ground almonds; then add cornstarch mixture and stir continuously with a whisk.
3. Add sugar and rosewater to taste.
4. Allow the mixture to boil for about 3 more minutes on medium heat.
5. Remove cardamom seeds from the mixture and pour it into serving dishes.
6. Garnish with slivered almonds and serve warm or cold.
Title: Easy Frosting
Ingredients:
- 1/4 butter
- 1/4 confectioners' sugar
- 1 vanilla
- 1 -2 milk
Instructions:
1. Mix Crisco, butter and vanilla together using medium speed on mixer.
2. Add confectioners sugar until blended inches.
3. Add milk, a little bit at a time until you reach the desired consistency you want; creamier for a cake and more liquid for on top of cookies.
4. You don't want it too thin, just eye it up for what you would be using it for.
Title: Scottish Lace Cookies
Ingredients:
- 3 shortening
- 1 1/2 white sugar
- 3 eggs
- 1 1/2 rolled oats
- 3 salt
- 1 1/2
Instructions:
1. Preheat oven to 325 deg F.
2. Cream together shortening and sugar. Beat in eggs, then extract. Gradually blen in oats and salt.
3. Drop dough by spoonfuls 2 in apart on cookie sheets. Flatten cookies with the bottom of a glass dipped in flour. Bake 12-15 min until golden brown. Transfer to wire racks for cooling.
Title: Gooey Mandarin Cake
Ingredients:
- 1 egg
- 1 butter
- 1/2 cream cheese
- 8 eggs
- 2 butter
- 1/2 vanilla
- 1 powdered sugar
- 2 mandarin orange sections
- 1 white chocolate chips
- 1/2 pecans
- 1/2 coconut
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 9x13 baking pan with cooking spray.
3. LAYER 1: Combine ingredients and mix well; pat into pan.
4. LAYER 2: Beat cream cheese until smooth.
5. Add eggs, vanilla, and butter; mix well.
6. Add powdered sugar and mix well.
7. Pour over layer 1.
8. TOPPING: Combine all ingredients and mix well.
9. Sprinkle evenly over top of cake.
10. Bake for 30 to 50 minutes.
11. Do not over bake.
12. The center will be a little gooey.
Title: Oatmeal Chocolate Chip Cake
Ingredients:
- 1 3/4 boiling water
- 1 oatmeal
- 1 brown sugar
- 1 sugar
- 1/2 butter
- 3 margarine
- 1 3/4 eggs
- 1 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1 chocolate chips
- 3/4 walnuts
Instructions:
1. In a mixing bowl, pour water over oatmeal. Allow to stand for 10 minutes. Add sugars and butter, stirring until the butter melts. Add eggs, one at a time, mixing well after each addition.
2. Sift flour, soda, cocoa, and salt together. Add to the batter. Mix well. Stir in half of the chocolate chips. Pour into a greased 9x13 baking pan.
3. Sprinkle top of cake with walnuts and remaining chocolate chips. Bake at 350F for about 40 minutes.
Title: Substitution for Bittersweet Chocolate
Ingredients:
- 3 sugar
- 1 1/2 butter
- 1 1/2
Instructions:
1. If you use butter soften or melt first.
2. Mix ingredients together and add to recipe.
Title: Baked Blackberry, Blueberry and Fudge Oatmeal With Pecan Crumble
Ingredients:
- 2 blackberries
- 2 blueberries
- 3 cold water
- 6 sugar
- 8 butter
- 6 pinhead oats
- 6 porridge oats
- 1 pecans
- walnuts
- demerara sugar
- vanilla essence
Instructions:
1. Stew fruit with water and sugar over low heat until the juices run.
2. pour into 4-5 pint ovenproof dish.
3. preheat oven to 350°F.
4. melt butter in large saucepan and fry the oatmeal and nuts until looks slightly toasted.
5. stir in sugar and vanilla and cook for few more minutes stirring all the time.
6. spoon evenly over the cooked brambles.
7. bake for 25-35 mins or until top is gently sizzling and surface is dark golden brown.
8. serve warm or cold with whipped cream or good vanilla ice cream.
Title: Salted Caramel Blondies (Diabetic Friendly)
Ingredients:
- 1 3/4 brown sugar
- 1/3 butter
- 1/4 canola oil
- 1/2 eggs
- 2 vanilla
- 1 all-purpose flour
- 1 whole wheat flour
- 1 baking powder
- 1/4 baking soda
- 1/2 salt
- 1/2 pecans
- 1/2 nonfat milk
- 12 sea salt
- 2
- 1/2
Instructions:
1. Preheat oven to 350°F Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan; lightly coat foil with nonstick cooking spray. In a medium saucepan combine brown sugar, butter and oil; cook and stir over medium heat until smooth. Remove from heat; cool slightly. Stir in egg and vanilla.
2. In medium bowl, combine the flours, baking powder, 1/2 teaspoon salt and the baking soda. Add the egg mixture to the flour mixture; stir to combine. Stir in pecans.
3. Spread batter into the prepared baking pan. Sprinkle with crushed potato chips. Bake 18 to 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool pan on a wire rack.
4. Meanwhile, in a 1-cup glass measure combine vanilla caramels and milk. Microwave on 50% power 1 1/2 to 2 minutes or until smooth, stirring every 30 seconds. Drizzle mixture over blondies; quickly sprinkle with the sea salt.
5. Using the edges of the foil, lift the uncut blondies out of the pan. Cut into 28 bars.
Title: Chocolate Hazelnut Torte
Ingredients:
- 1/2 hazelnuts
- 12 hazelnuts
- 6 bittersweet chocolate
- 8 unsalted butter
- 2/3 sugar
- 2 sugar
- 5 eggs
- 1/4 all-purpose flour
- 1/4 cream of tartar
- 1/8 bittersweet chocolate
- 9 unsalted butter
- 12 light corn syrup
- 1 1/2
Instructions:
1. Preheat an oven to 375°F.
2. Lightly butter and flour a 9-inch round springform cake pan.
3. To make the torte, spread the 1/2 cup hazelnuts on a baking sheet and toast in the oven until lightly browned and fragrant, 5 to 7 minutes.
4. While the nuts are still warm, place them in a kitchen towel and rub with the towel to remove the skins.
5. Do not worry if bits of skin remain.
6. Set aside.
7. Place the chocolate and butter in a large heatproof bowl set over but not touching gently simmering water in a saucepan.
8. Stir often until the chocolate melts, then remove from the heat.
9. In a food processor fitted with the metal blade or in a blender, combine the skinned nuts with the 2/3 cup sugar.
10. Pulse until finely ground.
11. Add to the chocolate mixture and stir until blended.
12. Let cool; then add the egg yolks one at a time, beating well after each addition.
13. In a bowl, sift together the flour and cocoa.
14. Stir into the chocolate mixture.
15. In another bowl, using an electric mixer, beat the egg whites and cream of tartar until soft peaks form.
16. Add the 2 Tbs sugar and beat until stiff peaks form.
17. Using a rubber spatula, fold one-fourth of the whites into the chocolate mixture to lighten it.
18. Then fold in the remaining whites just until no white streaks remain.
19. Pour into the prepared pan.
20. Bake until a skewer inserted into the center comes out almost clean, 35 to 40 minutes.
21. Transfer the pan to a wire rack and let cool.
22. To make the glaze, combine the chocolate, butter and corn syrup in a heatproof bowl set over but not touching gently simmering water in a saucepan.
23. Stir often until the chocolate melts, then remove from the heat and stir until smooth.
24. Let cool, stirring occasionally, for 15 minutes; the glaze will thicken slightly.
25. Set the rack over a baking sheet, invert the torte onto the rack and lift off the pan.
26. Pour on the glaze, tilting the torte to coat the top and sides completely.
27. When the glaze stops dripping, place the 12 hazelnuts around the top of the cake.
28. Transfer to a serving plate and serve.
29. Makes one 9-inch torte.
Title: Peanut Butter Jammies
Ingredients:
- 1/3 all-purpose flour
- 3/4 creamy peanut butter
- 3/4 sugar
- 1 egg
- 6
Instructions:
1. Lightly spoon flour into dry measuring cup.
2. Place peanut butter, sugar, and egg into mixing bowl and beat at medium speed until smooth.
3. Add flour and stir well.
4. Shape dough into 36 1-inch balls.
5. Place one inch apart on sprayed baking sheet.
6. Press thumb into center of cookie and chill for 3 hours.
7. Preheat oven to 375 degrees.
8. Bake cookies for 12 minutes or until golden.
9. Remove to wire racks to cool.
10. Add 1/2 tsp jam to center of each cookie.
11. Store in air-tight containers.
Title: Boston Cream Pie
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 1 vanilla
- 2 baking powder
- 1/4 salt
- 4 eggs
- 2 1/4 flour
- 1 milk
- 1 vanilla pudding mix
- 1 milk
- 1 1/2 bittersweet chocolate
- 1/2 butter
- 2 light corn syrup
- 2
Instructions:
1. Heat oven to 350 degrees.
2. You'll need two 9x2 inch round cake pans coated with nonstick spray.
3. Line bottoms with wax paper, spray paper.
4. Cake: Beat butter, sugar, vanilla, baking powder and salt in a large bowl with mixer on medium speed 3 minutes or until fluffy.
5. Add eggs, 1 at a time, beating well after each.
6. On low speed, beat in flour in 3 additions alternating with milk in 2 additions, just until blended.
7. Divide between prepared pans.
8. Bake 25 minutes or until a pick inserted in centers comes out clean.
9. Cool in pans on rack 10 minutes, invert, remove paper and cool completely.
10. Meanwhile, make filling: In medium saucepan, whisk egg yolk and milk into pudding mix.
11. Cook over medium heat, stirring, until mixture comes to a boil.
12. Pour into a bowl; place plastic wrap directly onto custard surface.
13. Chill 30 minutes or until thickened.
14. Assemble: Stir or whisk custard until smooth.
15. Place one cake layer on serving plate; spread custard over top.
16. Top with remaining cake layer, rounded side up.
17. Refrigerate.
18. Meanwhile, make glaze: Stir glaze ingredients in small saucepan over low heat just until chocolate melts and mixture is smooth.
19. Spread glaze over top of cake, allowing some to drip down sides.
20. Let stand 15 minutes at room temperature until glaze is just set or refrigerate until serving, then let stand at room temperature about 20 minutes before serving.
Title: Pumpkin Dump Cake
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 3 eggs
- 1 nutmeg
- 1/2 ginger
- 1/2 clove
- 2 cinnamon
- 4 pumpkin pie spice
- 1/2 salt
- 3/4 sugar
- 1 - 18 1/4 walnuts
- 1 butter
- 3/4
Instructions:
1. Preheat oven to 350ºF.
2. Lightly grease 9x13 pan.
3. Completely combine ingredients up to cake mix.
4. Pour into prepared pan.
5. Sprinkle with cake mix.
6. Gently pat down with spoon.
7. Sprinkle with nuts.
8. Drizzle with butter.
9. Bake for 50 minutes.
10. Cool and cut in squares.
Title: Pavlova With Whipped Cream and Fresh Fruit
Ingredients:
- 4 salt
- 1/2 cream of tartar
- 1/2 sugar
- 1 cornstarch
- 2 vinegar
- 1 vanilla
- 1 heavy cream
- 1 vanilla
- 1 sugar
- 2
Instructions:
1. Grease and flour a parchment-lined baking sheet, or a springform pan. Preheat the oven to 275 degrees. Beat the egg whites with the salt and cream of tarter in the large bowl of a standing mixer until soft peaks form. Gradually add the sugar, and continue beating till it will hold stiff peaks. Beat in the cornstarch, vinegar and vanilla.
2. Using a rubber spatula, mound the meringue in a circle on the prepared baking sheet, or into the springform pan. Either way, make the sides slightly higher than the center, to create a bit of a well for the whipped cream. Bake in center of oven for 1 hr 15 minutes, then allow to cool inside the oven with the door slightly ajar. The outside will be dry, and will be a pale, cream colour. The surface may crack, but the inside will be moist and marshmallowy.
3. Just before serving, whip the cream (adding 1 tsp vanilla and 2 tbsp sugar, if desired). Pile the cream onto the meringue and top with the fresh, sliced fruit. Serve immediately.