lumicero/recipes-ing2inst huggingface dataset:
Title: Creamy Tapioca With Strawberry Wine Sauce
Ingredients:
- 1/4 quick-cooking tapioca
- 1/2 sugar
- 1/8 salt
- 2 eggs
- 2 milk
- 1 vanilla
- 2 quick-cooking tapioca
- 1/4 sugar
- 3/4 water
- 1 strawberry
- 1/2 port wine
Instructions:
1. Combine tapioca, 1/4 cup of the sugar, salt and egg yolks in a med size saucepan.
2. Stir in milk.
3. Let stand 5 minutes to soften tapioca.
4. Cook tapioca mixture over med heat, stirring constantly, about 6 minutes, or until thick& bubbly.
5. Remove from hear; stir in vanilla; cover surface with Saran Wrap.
6. Chill until cold.
7. Prepare the strawberry wine sauce by combining tapioca, sugar and water in a small saucepan.
8. Cook until thickened, stirring constantly.
9. Remove from heat.
10. Cool.
11. Reserve 6 whole strawberries for garnish, if you wish.
12. Wash, hull and pat remaining berries dry on paper towel.
13. Halve or slice, if large, into tapioca mixture.
14. Stir in wine.
15. Cover and chill until cold.
16. Just before serving, beat egg whites until foamy.
17. Gradually beat in remaining 1/4 cup sugar, a tbsp at a time until meringue forms soft peaks.
18. Stir chilled tapioca until softened; fold in meringue until no streaks of white remain.
19. Spoon into stemmed glasses; top with sauce.
20. Garnish with a dollop of whipped cream and reserved whole strawberries.
Title: Crepes With Honey, Bananas & Cashews
Ingredients:
- 2 eggs
- 2 water
- 3/4 all-purpose flour
- 1/2 salt
- 1 butter
- 1/2 olive oil
- 1/4 peanut butter
- 12 liquid honey
- 3/4 bananas
- 1 cashews
- 6 honey
- 3/4
- 1/2
Instructions:
1. In a bowl, add eggs, egg yolks, water and milk and beat until well incorporated.
2. In a separate bowl, sift flour and salt and gradually add egg mixture, beating contiuously until well blended.
3. Finally, beat-in melted butter, making sure mixture is smooth. (You may need to strain through a sieve to remove any lumps.).
4. Cover bowl with plastic wrap and place in refrigerator for one hour.
5. Stir again before using.
6. Preheat a heavy-bottom, non-stick, 8 inch frying pan to medium-high heat.
7. Add 1 tablespoon of olive oil to pan and heat to medium-high heat.
8. Pour about 1/4 cup of crepe batter or more if required to cover the bottom of the frying pan.
9. Swirl in circles to spread batter over the entire bottom of pan.
10. (You do not want a thick crepe.).
11. Cook for 1 - 2 minutes on each side until lightly browned.
12. Place crepes one on top of the other as they are cooked and set aside.
13. Continue to cook crepes with remaining batter and adding one tablespoon of olive oil before cooking each crepe.
14. To serve, lay a crepe flat on a platter, spread with peanut butter and honey.
15. Using a half banana for each crepe, slice the bananas and place slices in the front edge nearest you, keeping the bananas about 2 inches in from each edge.
16. Start to roll the crepe over the bananas, then fold sides to the middle of the crepe.
17. Continue to roll crepe to the end.
18. Drizzle rolled crepes with honey and sprinkle with crushed cashews.
19. Serve with ice cream or whipped cream if desired.
Title: Almond Vanilla Bean Biscotti
Ingredients:
- 3 butter
- 2/3 granulated sugar
- 1 egg
- 1 pure vanilla extract
- 1/4 vanilla bean
- 1 salt
- 1/4 buttermilk
- 3 all-purpose flour
- 1 3/4 baking powder
- 2 baking soda
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together the butter and sugar in a large mixing bowl until smooth.
3. Add egg and egg white and continue beating until creamy, then add the vanilla,vanilla bean (scrapings) salt and buttermilk and mix until combined.
4. Sift the flour, baking powder, and baking soda together into a medium bowl.
5. Add the dry stuff to the wet stuff in the mixing bowl, but do it a little at a time.
6. When all the flour's in, toss in the finely chopped almonds, but save a couple tablespoons of the nuts for something we'll do later.
7. Don't mix this dough too much or it might toughen up; you only want to mix it enough to get all the ingredients incorporated, and then you'll have tender biscotti.
8. You may want to use your hands to work everything together as the dough thickens.
9. Form the dough into a rectangular loaf on a lightly greased or parchment paper-lined sheet pan.
10. The dimensions of the loaf should be somewhere around 10 inches long and 5 inches wide, and about an inch thick in the middle.
11. Sprinkle the left over almond bits over the top of the loaf, then bake it for 30 to 35 minutes or until the top has turned light brown.
12. Remove this now puffed-up loaf from the oven and let it cool for 5 minutes or as long as it takes for it to be cool enough to handle and slice.
13. When it's cool, move the biscotti loaf to a cutting board.
14. Use a long serrated bread knife to slice the dough across its width.
15. Make slices that are approximately 3/4-inch thick.
16. Keep the slices standing up and move them back to the sheet pan.
17. Position them in rows on the pan so that they aren't touching, then pop the whole pan back into the oven for 10 to 15 minutes or until the cookies are crisp on the outside.
18. When you remove the cookies from the oven, keep them out on the sheet pan for several hours or overnight so that they completely dry out.
Title: Creamy Caramel Treasure Brownies
Ingredients:
- 1 pecans
- 1
- 12
- 1/2
Instructions:
1. Preheat oven to 350 degrees, grease or paper line 12 muffin cups.
2. Place pecans in medium bowl, press brownies into pecans, coating well, place into prepared cups.
3. Bake for 22-25 minutes or until edges are set, remove pan to wire rack, gently press 1 treasure into each brownie, cool completely, remove from pan.
4. Microwave chocolate chips in small, heavy duty plastic bag on high power for 30 to 45 seconds;knead.
5. Microwave at additional 10 to 20 second intervals, kneading until smooth, cut tiny corner from bag; squeeze to drizzle over brownies.
Title: White Chocolate Espresso Sauce
Ingredients:
- 6 white chocolate
- 1 heavy cream
- 2 instant espresso powder
- 1/4
Instructions:
1. Place the chopped white chocolate in a medium bowl.
2. Heat the heavy cream and the espresso powder in a medium saucepan over medium heat. When hot, stir to dissolve espresso powder.
3. Bring to a boil.
4. Pour the boiling cream over the chopped chocolate.
5. Immediately stir with a whisk until smooth.
6. Cool in an ice water bath to a temperature of about 45 degrees
7. F. Add the 1/4 cup of Oblio Caffee sambuca.
8. Stir to incorporate.
9. Transfer this muxture to a plastic container. Cover and refrigerate until needed. Serve chilled
10. Preparation time does not include chilling time.
11. P.S. this can be stored several days without any diminishment in quality.
12. The quanitity is approximately 1-2/3 cups but could not do that here.
Title: Chocolate Cake W/ Chocolate Glaze
Ingredients:
- 2 flour
- 2 sugar
- 2 baking soda
- 1/2 eggs
- 2 salt
- 1/4 buttermilk
- 1 boiling water
- 1
Instructions:
1. Mix all ingredients together, except boiling water.
2. Mix well. Gradually add boiling water and continue to mix well.
3. Oil and flour a jelly roll, 9x13, or cupcake pan.
4. Pour mixture in pan and drop pan on counter to get air bubbles out of mixture.
5. Bake at 375F for 20-30 minutes.
6. For Glaze: combine 2/3 cup evaporated milk, 1/4 cup butter, 16 large marshmallows and 1 1/3 cup sugar in a sauce pan. Cook until marshmallows have melted and then 2 to 3 minutes longer stirring constantly. Remove from heat, add 1 tsp.vanilla and 1 cup chocolate chips. Stir until melted. Let cool, then pour on cake.
Title: Baked Custard With Berries
Ingredients:
- 6 eggs
- 2/3 sugar
- 1/8 salt
- 2 vanilla
- 5 milk
- 2 nutmeg
- berries
Instructions:
1. Heat oven to 350.
2. Blend eggs, sugar, salt and vanilla.
3. Gradually stir in scalded milk.
4. Pour into twelve 6 oz custard cups.
5. Sprinkle with nutmeg.
6. Place cups in 2 baking pans, 13 X 9 X 2.
7. Pour very hot water into pans to within 1/2 inch of tops of cups.
8. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean.
9. Remove cups from water and chill.
10. Unmold and top with fresh sweetened berries.
11. May top with a dollop of whipped cream dusted with nutmeg or a sprig of mint, if desired.
Title: Pineapple Cream Loaf Dessert (No Bake)
Ingredients:
- 1/2 butter
- 9 crushed pineapple
- 1 1/2 icing sugar
- 2 eggs
- 1 sour cream
- 1/2 ladyfingers
- 24
Instructions:
1. In a bowl, cream the butter and icing sugar together until fluffy.
2. Beat egg yolks well, add to creamed mixture.
3. Stir in the extract and drained pineapple.
4. Beat the egg whites until stiff; fold into the pineapple/egg yolk mixture, along with the sour cream.
5. Line a loaf pan, or a springform pan with the Lady Fingers.
6. Place them around sides of pan, as well as the bottom.
7. Mound in 1/2 of the pineapple mixture.
8. Top with more Lady Fingers.
9. Then pile in the remaining of the pineapple mixture.
10. Chill well in the refrigerator before serving.
11. Will keep up to three days in the refrigerator.
Title: Santa's Sweets 1965
Ingredients:
- 6 sour cream
- 6 icing sugar
- 1/2 salt
- 3/4
- 1/4
- 2
- 1/2
Instructions:
1. Melt butterscotch and chocolate chips in a saucepan over boiling water.
2. Remove from heat and stir well, until smooth.
3. Stir in the sour cream, salt, and icing sugar.
4. Combine well, and stir in the fine crumbs.
5. This can be done with your hands.
6. Press into a foil lined 8 inch square pan, press the nuts on top, and chill until firm, then cut into squares.
7. Or roll into walnut sized balls, roll in the chopped nuts, or roll into extra powdered sugar. Chill.
Title: Perfect Pie Crust
Ingredients:
- 2 1/3 flour
- 1 sugar
- 1 salt
- 3/4 unsalted butter
- 1/4 vegetable shortening
- 1 distilled white vinegar
- 6
Instructions:
1. Combine flour, sugar, and salt in a large bowl.
2. Using fingertips, rub in butter and shortening until mixture resembles coarse meal.
3. Add vinegar.
4. Use a fork to mix in enough water to form moist clumps.
5. Gather dough into ball, divide dough into two equal portions.
6. Flatten each portion into a disk.
7. Wrap each in plastic wrap, chill 45 minute.
8. Soften slightly at room temp.
9. before rolling out.
10. Fill pie with filling of your choice and bake for 1 hour and 10 minutes at 400 degrees.
Title: Cashew Shortbread
Ingredients:
- 1 unsalted butter
- 1/2 light brown sugar
- 3 sugar
- 1 cashews
- 2 unbleached all-purpose flour
- 1/2 salt
- 1/2 baking powder
Instructions:
1. Preheat oven to 350.
2. In a large bowl, combine butter, brown sugar, and sugar; beat at high speed for appx 3 minutes with electric mixer.
3. Stir in cashews.
4. Sift flour, salt, & baking powder directly into the bowl.
5. Use your hands to mix the dough as quickly and efficiently as possible; form into a rough ball.
6. Lightly flour a clean, dry work surface; add dough and roll out to appx 1/4" thick.
7. Cut into simple shapes and place them on ungreased cookie sheet. (I cut them into diamonds, similar to bakalava -- didn't want to over-work the dough by re-rolling).
8. Bake in center of oven for 10-15 minutes or until lightly browned on the bottom.
9. Cool for at least 10 minutes before eating.
Title: Peach Crisp (Revised)
Ingredients:
- 6 lemon juice
- 1 vanilla extract
- 1 arrowroot
- 3 sea salt
- 1 1/2
- 1/2
- 1/4
Instructions:
1. Place peach slices in a large bowl, sprinkle with lemon juice, vanilla, and arrowroot; toss to incorporate all ingredients.
2. In a smaller bowl, combine almond flour, salt, grapeseed oil and agave for topping.
3. Place peach mixture in a 3 quart baking dish.
4. Crumble topping over peaches.
5. Bake covered at 350° for 45 minutes, until peach juice is bubbling.
6. Remove cover and bake a few more minutes if topping is not yet browned.
7. Serve.
Title: Light(Er) Snickerdoodles
Ingredients:
- 1/2 light margarine
- 1/2 sugar
- 1/4 baking soda
- 1/4 cream of tartar
- 2 vanilla
- 1/2 flour
- 3/4 whole wheat flour
- 3/4 sugar
- 2 ground cinnamon
- 1
Instructions:
1. Beat margarine for 30 seconds, then add sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl. Beat in the egg whites and vanilla, until combined. Beat in flour and chill, covered in freezer for 20 minutes.
2. Combine the 2 tablespoons of sugar and 1 teaspoon of cinnamon, shape dough into 1-inch balls, and roll into the cinnamon-sugar mixture until coated. Place 2 inches apart on lightly greased cookie sheet. Bake at 375 degrees for about 9 minutes, or until the edges are lightly tanned.
Title: Apple Dumpling Cobbler
Ingredients:
- 1/2 butter
- 2 sugar
- 2 water
- 1 1/2 self rising flour
- 1/2 shortening
- 1/3 milk
- 2 apples
- 1 cinnamon
Instructions:
1. Preheat oven to 350 degrees F. Melt the butter in a 13 x 9 x 2 inch baking dish or cake pan.
2. In a saucepan, heat sugar and water until sugar melts; set aside.
3. Cut shortening into flour until particles are like fine crumbs. Add milk, and stir with a fork only until dough leaves the side of the bowl. Turn out onto lightly floured board or pastry cloth, knead just until smooth.
4. Roll dough out into a large rectangle about 1/4 inch thick.
5. Sprinkle cinnamon over chopped apples, then sprinkle apples evenly over dough. Roll up dough like a jelly roll. Dampen the edge of the dough with a little water and pinch to seal.
6. Slice dough into about 16 slices, 1/2 inch thick. Place in pan with melted butter.
7. Pour sugar syrup carefully around rolls. This looks like too much liquid, but the crust will absorb it.
8. Bake for 1 hour.
9. Makes 8 servings.
Title: Cream Cheese Frosting Using Honey
Ingredients:
- 8 cream cheese
- 1/4 butter
- 1/4 honey
- 1 vanilla
- 1 lemon peel
Instructions:
1. Whip cream cheese until soft, add butter, blend.
2. Add remaining ingredients and whip till smooth and creamy.
3. Spread on cake or muffins, or whatever you're using it for. And it's okay to sneak a spoonful! (I do) Frosts 9x13 cake or 12-18 cupcakes.
Title: Greek Spice Cake
Ingredients:
- 1 shortening
- 2 all-purpose flour
- 2 1/2 all-purpose flour
- 1 sugar
- 1 brown sugar
- 1 canola oil
- 1 buttermilk
- 3 eggs
- 1 pure vanilla extract
- 1 1/2 baking powder
- 1 1/2 salt
- 1 ground cinnamon
- 1 ground cloves
- 1/2 baking soda
- 1/2 pecans
- 1 confectioners' sugar
- 1
Instructions:
1. Grease 10-in. fluted pan with shortening; lightly coat with 2 tablespoons flour. Set aside.
2. In a large bowl, beat the sugars, oil, buttermilk, eggs and extracts until well blended. Combine the remaining flour, baking powder, salt, cinnamon, cloves and baking soda; gradually beat into the sugar mixture until blended. Stir in pecans.
3. Transfer to prepared pan. Bake at 325° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
4. Cool for 10 minutes before removing from pans to wire racks to cool completely. Dust with confectioners' sugar.
Title: Cranberry Apple Cobbler
Ingredients:
- 4 cranberries
- 6 granny smith apples
- 1 vanilla
- 2 brown sugar
- 1 ground cinnamon
- 1/4 ground cloves
- 1/4 ground ginger
- 1 cornstarch
- 2 granulated sugar
- 2 butter
- 6 -8
Instructions:
1. Preheat oven to 400°. Spray the bottom and sides of a 9"X13" baking dish with cooking spray.
2. In a small bowl combine cornstarch, brown sugar, cinnamon, cloves, and ginger.
3. Using 1/2 a can of biscuits, pull apart the layers and haphazardly distribute a single layer across the bottom of the baking dish.
4. In a large bowl, combine cranberries, apples, vanilla, and the brown sugar mixture. Mix evenly and pour half the mixture onto the biscuits in the baking dish.
5. Create another thin layer of biscuits on top of the cranberries/apples with the other 1/2 can of biscuits. Then pour the remainder of cranberries and apples into the dish.
6. Create a top crust by laying on the remaining can of biscuits that have been separated into layers.
7. Sprinkle with sugar, dot generously with butter bits, and bake for 20 to 30 minutes on middle rack until top is golden. Check the center, going all the way to the bottom for doughy spots. If the center is not done, cover the top with a loose sheet of aluminum foil and bake an additional 10 to 15 minutes on 350°.
8. If you don't like a lot of dough in the cobbler, use only one can of biscuits to create a top crust only. Or create a bottom and top crust, be creative and make it your own.
Title: Crock Pot Peanut Butter Cup Cake
Ingredients:
- 1 flour
- 1/2 sugar
- 1 baking powder
- 1/2 salt
- 1/2 peanut butter
- 1/2 milk
- 1 vanilla
- 1 sugar
- 3 boiling water
- 1/2
- 1
Instructions:
1. grease 4 qt slow cooker.
2. combine flour, 1/2 c sugar, baking powder and salt.
3. stir together pb and milk with oil and vanilla (might need to heat peanut butter first) and combine with flour mixture.
4. pour into crock pot.
5. combine cocoa, remaining sugar and boiling water and pour over peanut butter mixture.
6. cook on high 2-4 hours until the top is cooked and tooth pick comes clean.
7. let sit uncovered off for 20 minutes.
8. serve with vanilla ice cream.
Title: Blueberry Cream Cheese Pudding Cake
Ingredients:
- 18 1/2 vanilla instant pudding mix
- 1 cream cheese
- 8 eggs
- 4 blueberries
- 1/2 butter
- 2 confectioners' sugar
- 3 half-and-half
- 1 1/2 vanilla
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour bundt pan.
3. In a large bowl mix cream cheese until fluffy.
4. Add one egg at a time until well blended.
5. Beat in vanilla pudding mix, oil and cake mix.
6. Beat for 4 minutes on low speed.
7. Fold in blueberries.
8. Bake for 1 hour.
9. GLAZE:
10. Blend all ingredients together on medium speed until well blended.
11. Turn cake onto serving platter.
12. Pour glaze over hot cake.
Title: Bub's Amazing Mandelbroit (Jewish Biscotti)
Ingredients:
- 3 eggs
- 1 sugar
- 1 all-purpose flour
- 2 salt
- 1/2 baking powder
- 2 vanilla
- 1 pecans
- 2
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees Beat eggs and sugar till well blended Add oil and vanilla Add flour, salt, and baking powder Mix well Add grape nuts, almonds and pecans Form into rolls that are 2 inches in diameter Bake 15-20 mins.
2. until brown and dry Cool, then slice Dust with cinnamon and sugar then bake again at 325 until brown.
Title: Summit Lemon Squares
Ingredients:
- 1 butter
- 2 all-purpose flour
- 1/2 powdered sugar
- 1 fresh lemon rind
- 4 eggs
- 2 sugar
- 6 lemon juice
- 1 fresh lemon rind
- 1 all-purpose flour
- 1/2 baking powder
- powdered sugar
Instructions:
1. Pastry: Blend ingredients and pat into bottom of a jelly-roll pan.
2. Bake in preheated 325° oven for 15 minutes.
3. Topping: In a mixing bowl, beat eggs lightly with a fork.
4. Add remaining ingredients (except powdered sugar).
5. Mix well and pour on top of baked pastry.
6. Bake in preheated 325° oven for 40 minutes.
7. Remove from oven and sprinkle with powdered sugar.
8. Cool and cut into squares.
Title: Christmas Fruit Salad
Ingredients:
- 1 instant vanilla pudding
- 2 pineapple tidbits
- 1 mandarin orange
- 1 maraschino cherry
- 1 walnuts
- 1
- 1/2
Instructions:
1. In large bowl combine Tang and pudding.
2. Drain pineapple and fruit cocktail in separate bowl.
3. Use Use 1/2 Cup of the juice.
4. If more juice is needed use from the oranges.
5. Pour juice into pudding mixture.
6. Beat on low speed for three mins.
7. Add all canned fruit and stir to mix.
8. Add Walnuts.
9. You can add any favorite fruit.
10. Fresh apple and banana are good!
Title: Tres Leches Cake (Alton Brown)
Ingredients:
- 1/2 unsalted butter
- 6 cake flour
- 1 baking powder
- 1/2 salt
- 2 sugar
- 5 eggs
- 2 1/2 vanilla
- 12 evaporated milk
- 14 sweetened condensed milk
- 1 half-and-half
- 2 heavy whipping cream
Instructions:
1. Preheat oven to 350°F.
2. Butter and flour a 9 x 13 inch baking pan. Avoid using a very shallow pan.
3. Whisk to combine cake flour, baking powder, and salt. Set aside.
4. Cream butter with mixer.
5. Slowly add 1 cup of sugar to butter until combined.
6. Pour eggs into mixture one at a time, making sure that each egg is combined before adding the next egg.
7. Add 1.5 tsp vanilla.
8. Slowly add the dry ingredients, mixing until just combined.
9. Pour batter into the buttered and floured baking pan and smooth.
10. Bake for 20 - 25 minutes until golden brown.
11. Remove cake from oven and allow to cool completely.
12. Perforate cake all over using skewers or a fork.
13. Stir together the evaporated milk, condensed milk, and half-and-half.
14. Pour milk over cake and refrigerate overnight (or 8 hours) to allow the cake to soak up all the milks.
15. Before serving, whip heavy cream, 1 cup sugar, and 1 tsp vanilla until thickened.
16. Spread whipped topping over cake and refrigerate until ready to serve.
Title: Blueberry Cheese Blintzes With Blueberry Sauce
Ingredients:
- 1 milk
- 3/4 all-purpose flour
- 2 eggs
- 1 unsalted margarine
- 1 2/3 egg
- 1 granulated sugar
- 2 blueberries
- 1/2 ground cinnamon
- 1/8 unsalted margarine
- 1 sour cream
- 1/2 vanilla extract
- 1 blueberries
- 1/2
Instructions:
1. In blender container combine milk, flour, and eggs and process until smooth, scraping down sides of container as necessary.
2. Refrigerate, covered, for 1 hour.
3. Heat an 8-inch nonstick crepe pan or skillet; brush 1/8 of the melted margarine over bottom of pan and pour in 1/8 of batter (about 1/4 cup), quickly swirling batter so that it covers entire bottom of pan.
4. Cook until bottom of blintze wrap is lightly browned; using pancake turner, carefully turn wrap over and brown other side.
5. Slide blintze wrap onto a plate and repeat procedure 7 more times, using remaining batter and melted margarine and making 7 more blintz wraps.
6. Combine the cream cheese, egg and sugar and stir until thoroughly blended.
7. Fold in blueberries and cinnamon.
8. Spoon 1/8 of filling onto center of each blintz wrap; fold sides of wrap in and roll to enclose filling.
9. In small bowl combine sour cream and vanilla and stir until smooth; fold in blueberries and spoon sauce over blintzes.
Title: Chocolate-Potato Tweed Cake
Ingredients:
- 3 cream of tartar
- 1/8 sugar
- 1 1/2 margarine
- 1/3 egg
- 1 all-purpose flour
- 1 baking powder
- 2 1/4 salt
- 1/2 ground cinnamon
- 1 1/2 baking soda
- 1 ground cloves
- 1 ground nutmeg
- 1/2 1% low-fat milk
- 1/4 vanilla extract
- 1/4
- 1/2
- 1
- 3/4
Instructions:
1. Beat egg whites and cream of tartar at high speed of a mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at a time; beat until stiff peaks form. Set aside.
2. Beat 1 1/4 cups sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes). Add mashed potatoes and egg; beat well. Combine flour and next 7 ingredients (flour through nutmeg). Add flour mixture to potato mixture alternately with milk, beginning and ending with flour mixture. Fold egg white mixture and vanilla into batter; pour batter into a 12-cup Bundt pan coated with cooking spray.
3. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan. Cool completely on a wire rack. Cut into 12 slices. Sprinkle with cocoa; dollop each serving with 1 tablespoon whipped topping.