lumicero/recipes-ing2inst huggingface dataset:
Title: Very Easy Blackberry Cobbler
Ingredients:
- 1/2 real butter
- 1 1/2 self-rising flour
- 1 sugar
- 1 milk
- 1 real vanilla extract
- 1/4 - 1/2 ground ginger
- 3 1/2 - 4 blackberries
- raw sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Place a 2-quart ovenproof baking dish in the oven and melt the butter in it while you wait for the oven to preheat. Be sure not to burn the butter!
3. In a mixing bowl combine the flour, sugar, milk, vanilla extract and the ground ginger using an electric mixer or a large wire whisk. <<---I used a whisk.
4. Pour the flour mixture over the butter. *DO NOT* stir!
5. Spoon the berries over the flour mixture. *DO NOT* stir!
6. Bake until the crust rises to the top and is golden brown, approximately 45 minutes (I was using the oven over at my in laws and with their oven in a total of 45 minutes the crust was perfectly browned). Note: The crust will not cover the entire surface of the cobbler.
7. Set aside to cool on a wire rack for at least 25 minutes. When you remove the cobbler from the oven, the top will be watery/liquidy in the center (again DO NOT stir it!) and cooling the cobbler should thicken it in the time indicated. As you can see in my photo above, the center isn't quite thickened yet. This was about 15 minutes after the cobbler was removed to the counter to cool.
8. If desired, garnish the cobbler with a light sprinkling of raw sugar.
Title: Cantaloupe Soup
Ingredients:
- 2 cantaloupes
- 1/2 lime, juice of
- 1 of fresh mint
- 2 honey
- 1 low-fat vanilla yogurt
- 1
Instructions:
1. Place half of the cantaloupe in a blender and add the orange and lime juice, mint and honey; process until smooth.
2. Add remaining cantaloupe; process until smooth.
3. In a large bowl, combine cantaloupe mixture with yogurt and mix well.
4. Cover and chill until ready to serve.
Title: Black Forest Spoon Dessert
Ingredients:
- 1 light cherry pie filling
- 1
Instructions:
1. Note: Do not make the cake per the box directions.
2. Preheat slow cooker on high for 10 minutes.
3. Spray the cooker with nonfat cooking spray.
4. In the cooker stir together the pie filling and cake mix until there is no dry cake mix visible. The batter will be very thick and lumpy.
5. Place a paper towel on top of the slow cooker.
6. Cook on high for 2 to 2 1/4 hours or until a knife inserted in the.
7. center comes out clean.
8. Serve directly from the cooker. DO NOT INVERT THIS CAKE!
Title: Two Tone Biscotti
Ingredients:
- 5 baking powder
- 1 sugar
- 1 1/4 butter
- 2 shortening
- 3/4 eggs
- 4 vanilla
- 1
- 10
Instructions:
1. Combine flour, sugar and baking powder into a mixing bowl. Cut butter or shortening into dry mixture until it resembles coarse cornmeal. Make a well in the flour mixture. With a fork, beat together eggs, vanilla, orange juice and orange extract until well blended. Pour mixture into flour well and knead 5 minutes until smooth. Divide dough into two parts. Into one part, add 10 drops of green food coloring. Add 10 drops of red food coloring to the other dough, mixing each well to blend in colors. Pinch off a piece of the green dough about the size of an egg. Roll out to 12 inches long, and about as thick as your finger. Repeat with both doughs until all is used up. Place one roll of red dough and one roll of green dough close together on a cookie sheet. Repeat with double rolls (1 red and 1 green) 2 inches apart. Dough will rise when it bakes. Bake at 325 degrees for 10 minutes. Remove from oven and cool slightly. While still warm, pour glaze on and, if desired, finely chopped nuts. Cut into 1 inch slices.
2. Glaze: Combine 3 cups confectionary sugar, 3 tablespoons melted butter, 1 tablespoon Grand Marnier liquer, and 3 tablespoons boiling water.
Title: Blueberry - Mango Compote
Ingredients:
- 1 dark rum
- 1 fresh lime juice
- 1 sugar
- 2 mangoes
- 1 fresh blueberries
Instructions:
1. In medium bowl, combine rum, lime juice, and sugar.
2. Add mangoes and blueberries; toss to coat.
3. Cover and refrigerate if not serving right away.
Title: Sweet Potato Bread Pudding
Ingredients:
- 2 eggs
- 2 low-fat milk
- 1 vanilla-flavored soymilk
- 1 sweet potato
- 1/4 brown sugar
- 1 ground cinnamon
- 1/2 ground nutmeg
- 3 golden raisins
- 1/3 pecans
- 1/4
Instructions:
1. In a medium bowl, beat together whole eggs, egg whites, and milk.
2. Whisk in sweet potato, brown sugar, cinnamon, and nutmeg.
3. In a 2-quart square baking dish, combine bread cubes, raisins, and pecans.
4. Pour the egg mixture over bread mixture. Lightly press with the back of a spoon to thoroughly moisten bread.
5. Bake at 325°F for 30 to 35 minutes or until knife inserted near center comes out clean.
6. Serve warm.
7. NOTE 1: For 1 cup mashed cooked sweet potato, peel and quarter one 11- to 12-ounce sweet potato. In a small covered saucepan, cook in enough boiling watner to cover, about 25 minutes or until tender; drain and mash.
8. NOTE 2: To dry bread crumbs, spread in a single layer in a 15x10-inch baking pan. Bake at 300° for 10 to 15 minutes or until dry, stirring twice; cool (Bread will continue to dry and crisp as it cools). Or let stand, loosely covered, at room temperature for 8 to 12 minutes.
Title: Pizzelles
Ingredients:
- 3 eggs
- 3/4 sugar
- 1/2 unsalted butter
- 1/2 flour
- 1 3/4 baking powder
- 2 vanilla extract
- 1
Instructions:
1. Beat eggs and sugar together.
2. Add melted butter (room temp), and vanilla and anise if using.
3. Sift dry ingredients into mixture and mix well.
4. Drop by tablespoon full into a preheated pizzelle iron. Cook time and amount used per cookie will vary depending on iron, approximately 1.5 minutes.
5. Remove when just golden, cookie will crisp and continue to cook when removed.
Title: Cajun Cake II
Ingredients:
- 2 1/2 crushed pineapple
- 1 1/2 sugar
- 1/2 salt
- 2 baking soda
- 2 eggs
- 2 1/2 flour
- 1 evaporated milk
- 1/2 pecans
- 1 coconut
- 1 sugar
- 1/4 margarine
Instructions:
1. Cake:.
2. Combine all ingredients and mix well. Pour into 8x12 inch baking pan that is well greased. Bake at 350F for 30 minutes.
3. Icing:
4. Heat sugar, margarine and milk to boiling. Stir once. Boil for 7 minutes, add coconut and pecans. Beat until thick and cool. Pour over cake while still in pan. Cut into squares and serve.
Title: Almost Flourless Peanut Butter Cookies (Gluten Free)
Ingredients:
- 1 peanut butter
- 1/2 brown sugar
- 2 eggs
- 1 vanilla extract
- 2 baking soda
- 1/4
Instructions:
1. Preheat the oven to 350 degrees F and place racks in the upper and lower third of the oven.
2. In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined.
3. Mix dry ingred in a bowl, add to peanut butter mixture.
4. Chill the dough briefly if you have time. It is easier to shape than other doughs if not chilled, but I prefer to work with chilled dough.
5. Spoon about 1.5 tablespoons of mixture about 1 inch apart onto ungreased cookie sheets. Flatten each cookie slightly.
6. Score the cookie tops with the tines of a fork in a crosshatch design.
7. Bake until golden around edges, about 9-10 minutes, rotating the pans after about 4 or 5 minutes.
8. Let cool on racks.
9. I will add chocolate chips or chunks next time.
10. These were a bit on the sweet side for me, but you might like them as is, or use 1-2 T less sugar.
Title: Fresh Orange Squares
Ingredients:
- 1 brown sugar
- 1 egg
- 1 flour
- 2/3 orange
- 1/2 walnuts
- 2 powdered sugar
- 1/3 water
- 2
Instructions:
1. In bowl beat sugar and egg 3 minutes.
2. Stir in flour oranges and nuts.
3. Spread in greased pan.
4. Bake in 350 degree oven 30 to 35 minutes or until golden brown.
5. While baking make your glaze.
6. Stir all of glaze mixture together until smooth.
7. While warm spread with glaze.
8. Allow to cool.
9. Cut into squares.
Title: Quick and Easy Dessert Sandwich
Ingredients:
- 1 peanut butter
- 2 honey
- 1 chocolate chips
- 1 oats
- 1
Instructions:
1. Toast the bread to your liking.
2. Spread peanut butter on the toast, then honey. Scatter chocolate chips and oats.
3. Fold over on itself and pour yourself a glass of milk. Enjoy!
Title: Classic Sleepy Cake
Ingredients:
- 1 1/4 white sugar
- 1 1/4 all-purpose flour
- 2 baking powder
- 1 salt
- 1 butter
- 4 pure vanilla extract
- 2 milk
- 1/2 light brown sugar
- 1/2 white sugar
- 1/2 brewed coffee
- 1 1/2
- 1
Instructions:
1. Preheat the oven to 350ºF.
2. Grease an 8" square pan, metal or glass.
3. Melt chocolate and set aside.
4. Melt butter and set aside.
5. In a large bowl, mix 3/4 cup white sugar with the flour, salt, and baking powder. Add the melted butter and melted chocolate, vanilla, and milk. Stir gently but thoroughly to incorporate all the ingredients.
6. Pour the batter into the greased pan.
7. Pour the 1/2 cup brown and 1/2 cup white sugar evenly over the top of the batter (you can mix the two, if you like).
8. Dust the cocoa powder on top of the sugars.
9. Pour the cold coffee evenly all over the top of the cake and allow to soak in; do not stir.
10. Bake for 30 minutes or until a knife inserted into the center of the cake comes out clean. Best when served warm with coffee!
Title: Butter Pecan Shortbread Cookies
Ingredients:
- 1 unsalted butter
- 1/2 light brown sugar
- 2 flour
- 1 ground pecans
- 2 vanilla
- 1 salt
Instructions:
1. Line a cookie sheet with parchment paper or silicon mat.
2. In a large bowl with an electric mixer or a food processor, beat together butter and brown sugar until creamy.
3. Add flour, ground pecans, vanilla and salt and beat just until it forms a smooth dough.
4. Wrap dough in plastic wrap and refrigerate for 30 minutes to 1 hour to allow it to firm up just enough to shape.
5. Preheat oven to 325 degrees F (160 degrees C).
6. By hand, roll dough into 1-inch balls.
7. Place them on the prepared cookie sheet and flatten very slightly (to about 1/2-inch thickness) with the bottom of a glass that has been dipped in flour to prevent the dough from sticking to the glass (If you have a cookie stamp, you can use it to flatten the cookies instead of the glass).
8. Place in the oven and bake for 12 minutes or until set and very lightly browned on the bottom.
9. Remove from pan and let cool on a rack.
Title: Cocoa-Rum Chiffon Cake
Ingredients:
- 3/4 boiling water
- 1/2 cake flour
- 1 2/3 granulated sugar
- 1 3/4 baking powder
- 1 1/4 salt
- 1/8 dark rum
- 2 canola oil
- 1/2 vanilla
- 2 eggs
- 6 cream of tartar
- 2
- 1/2
Instructions:
1. In medium bowl, gradually whisk boiling water into cocoa powder until smooth. Set aside to cool to room temperature, whisking occasionally.
2. Adjust oven rack so that it is one-third up from bottom of oven. Preheat oven to 325 degrees F. Have ready cookie sheet and an un-greased tube pan.
3. Into a seperate large bowl, sift cake flour, 1 cup of the sugar (reserve remainder), baking powder, and salt. Add COOLED cocoa mixture, rum, egg yolks, oil, and vanilla. With large, sturdy whisk or hand-held electric mixer, beat briefly just until smooth.
4. In non-plastic large bowl, combine egg whites and cream of tartar. With clean beaters, beat at high speed until very foamy and white. Gradually add remaining 3/4 cup sugar, about 2 tablespoons at a time. Continue beating until this meringue forms stiff peaks.
5. With large spatula, gently fold about one-third of the meringue into the cocoa-yolk mixture. Turn this mixture back into the remaining meringue; gently fold together just until no white streaks show in the batter. Turn into tube pan and level batter. Place filled pan on baking sheet, then place into the preheated oven for 45 to 55 minutes.
6. While cake bakes, ready a cooling rack. When done, the cake should be well-risen (possibly above the edge of the pan), and it will spring back when touched lightly on top with a fingertip.
7. When done, remove cake from oven with oven mits. Turn the cake gently upside down so it rests on the cooling surface undisturbed. During this time, the cake may shrink slightly and pull away from the pan sides in places--OK.
8. When cake is completely cooled, gently and carefully turn right side up. Carefully loosen cake from pan sides and tube, using a knife. Turn cake out of pan onto serving plate (it will be served upside down). If bottom of cake sticks to pan, hold serving plate and pan together, and bang GENTLY on table to loosen cake bottom (I have not had this trouble with this particular cake, though). Store airtight at room temperature for up to three days or freeze.
9. You can sprinkle with powdered sugar sprinkled on top and when you slice, serve with a dolup of whipped cream and some chocolate shavings.
Title: Blueberry Ricotta Squares
Ingredients:
- 1 flour
- 3/4 sugar
- 1 1/4 baking powder
- 1/4 salt
- 1/3 milk
- 1/4 shortening
- 1 egg
- 1/2 vanilla
- 2 eggs
- 1 1/4 ricotta cheese
- 1/3 sugar
- 1/4 vanilla
- 1 1/2 blueberries
Instructions:
1. In small bowl, combine flour 3/4 sugar, baking powder and salt.
2. Add milk, shortening 1 egg and 1/2 tsp vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute.
3. Pour batter into greased 9x9x2" baking pan; spread evenly.
4. Spread blueberries over batter.
5. In medium bowl lightly beat 2 eggs with fork and add ricotta cheese, 1/3 c sugar and 1/4 tsp vanilla, beat until combined.
6. Spoon ricotta mixture over blueberries and spread evenly.
7. Bake at 350°F for 55-60 minutes, cool. 8. Cut into 16 squares.
8. Note: You can use fresh or frozen blueberries, if you use frozen, partially thaw before using.
Title: Saltine Cracker Cake
Ingredients:
- 5 eggs
- 3/4 sugar
- 20 heavy whipping cream
- 3/4 salt
- 1/2
- 3/4
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Butter and flour a 9-inch springform pan.
3. In a large bowl, beat 5 egg yolks with sugar.
4. Place crackers in a plastic bag and roll with a rolling pin until crushed to fine crumbs.
5. Add to sugar mixture.
6. Add almonds, almond extract and salt and combine well.
7. In another bowl, beat 5 egg whites until stiff and glossy.
8. Fold into almond batter.
9. Pour batter into prepared pan and bake until cake tests done; check at 30 to 35 minutes.
10. Remove from oven.
11. When cake is cool, remove sides of springform pan.
12. Spread top of cake with apricot jam and sprinkle with cookie crumbs.
13. Whip cream and spread over top of cake.
Title: Peaches N Cream Muffins
Ingredients:
- 1/4 cream cheese
- 1/2 sugar
- 2 eggs
- 1/2 sour cream
- 1 lemon, rind of
- 1 1/2 self raising flour
- 1 caster sugar
- 2 1/2
- 1/4
Instructions:
1. Blend sugar into cream cheese.
2. Beat in eggs, sour cream and flour.
3. Mix in peaches and lemon rind.
4. Fold in flour. If mixture still runny add extra 1/2 cup flour.
5. Place mixture in muffin pans, sprinkle with almonds, then sugar.
6. Put in a pre-heate oven 180C for 25 minutes.
Title: One-Bowl Chocolate Strawberry Cake
Ingredients:
- 5 butter
- 6 margarine
- 3/4 sugar
- 1 vanilla
- 2 eggs
- 1 1/4 flour
- 1/2 baking soda
- 3/4 water
- 1 1/2 non-dairy whipped topping
- 1 strawberry
Instructions:
1. Preheat oven to 350 degrees.
2. Place 3 of chocolate squares and the butter in a large microwaveable bowl. Microwave on "high" for 2 minutes; stir until chocolate is completely melted.
3. Mix in sugar and vanilla. Add eggs, one at a time, beating with a mixer on low speed after each addition.
4. Add .25 cups of the flour and the baking soda, mix well. Add remaining 1 cup flour alternating with the water, beating well after each addition.
5. Pour evenly into 9-inch round cake pan sprayed lightly with cooking spray.
6. Bake 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
7. Top with whipped topping and strawberries just before serving. Melt remaining 2 chocolate square as directed on package. Drizzle over cake top. Let stand until chocolate is set.
Title: Fruit Cocktail Delight
Ingredients:
- 1 vanilla instant pudding mix
- 1 miniature marshmallow
- 1/2
Instructions:
1. In a large bowl, combine fruit cocktail and dry pudding mix.
2. Stir for 2 minutes and then let it sit for 2 minutes or until it is almost set.
3. Chill in refrigerator.
4. Fold in marshmallows just before serving.
5. Top with nuts (if desired).
Title: Chilly Leprechaun Parfaits
Ingredients:
- 6 creme de menthe
- 1 mint chocolate chip ice cream
- 4 of fresh mint
- 4
Instructions:
1. Using 4 parfait or cocktail glasses, pour half a shot of creme de menthe in each glass.
2. Top with scoops of ice cream, then drizzle another half a shot per glass, over the ice cream.
3. Garnish each with whipped cream if using, the chocolate mint candy and fresh mint sprigs. Enjoy!
4. *We usually use more creme de menthe, like 2 shots per glass instead of one, but use your own judgment*.
Title: Dulce Menonita De Manzana (Mennonite Apple Treat)
Ingredients:
- 2 eggs
- 1 1/4 milk
- 2 flour
- 1 baking powder
- 1 salt
- 4 sugar
- 3 apples
- flour
- cinnamon
- honey
Instructions:
1. Beat the eggs with the milk.
2. Sift in the dry ingredients and stir just until mixed.
3. Dredge the apple slices in the flour, then dup in batter to coat.
4. Heat the oil and fry the apple slices.
5. Drain the excess oil and dust with cinammon sugar.
6. Drizzle with honey, if desired.
Title: Upside Down Apple and Soda Bread Tart
Ingredients:
- 1 golden raisin
- 1/4 butter
- 1 margarine
- 3/4 ground cardamom
- 1 granny smith apples
- 2 cake flour
- 2 sugar
- 1/4 baking soda
- 1 buttermilk
- 1/2 vanilla ice cream
Instructions:
1. Preheat oven to 400°F.
2. Combine raisins and whiskey in small bowl. Soak 30 minutes. Strain: reserving raisins and whiskey separately.
3. Stir reserved whiskey, superfine sugar, 1/4 cup butter and cardamom in a heavy bottom skillet until butter melts and sugar caramelizes , about 5 minutes. Add apples and sauté until tender-crisp, about 3 minutes. Using slotted spoon, transfer apples to bowl. Simmer sauce untl thickened slightly, about 5 minutes. Pour caramel sauce into 11-inch diameter quiche pan, tilting dish to coat bottom. Arrange apple slices over caramel, overlapping slightly.
4. Sift flour, sugar, baking powder into large bowl. Add remaining 1/2 cup butter and rub in with fingertips until mixture resembles coarse meal. Stir in reserved raisins. Add buttermilk and stir just until combined. Gather dough into ball and knead lightly. Roll out dough on lightly floured work surface to form 11-inch diameter round. Place dough atop apples in quiche dish.
5. Bake until top is golden brown, about 15 minutes. Cool 10 minutes. Invert tart onto plate.
6. Slice warem tart and serve wirh whipped cream or ice cream.
Title: Fruit Kebab
Ingredients:
- 8 apple
- 1 pineapple
- 2 bananas
- 2 strawberries
- 12 grapes
- 16 lemon
- 1
Instructions:
1. Soak skewers in basin of cold water.
2. Cut apple, remove core, and chop into 16 pieces.
3. Rub cut surfaces of apple with halved lemon.
4. Slice each banana into 8 pieces.
5. Cut 4 strawberries in half.
6. Cut each slice of pineapple in 8.
7. Starting with the apple, slide alternating pieces of fruit onto the skewer.
8. Leave one entire strawberry to be placed at the end, last of all.
Title: Lighter Low Calorie Snickerdoodles
Ingredients:
- 1 1/2 sugar
- 1/2 margarine
- 4 fat free cream cheese
- 1 egg
- 2 all-purpose flour
- 2 3/4 cream of tartar
- 2 baking soda
- 1 salt
- 1/4 sugar
- 1/4 ground cinnamon
- 2
Instructions:
1. Preheat oven to 400°F.
2. Mix 11/2 cups sugar, margarine, cream cheese and eggs in a bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Cover and refrigerate dough for one hour.
4. Shape dough into 11/4 inch balls. Mix 1/4 cup sugar and the cinnamon. Roll the balls in the cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
5. Flatten each ball with the bottom of a drinking glass.
6. Bake for 8-10 minutes or until set. Cool.
Title: Orange Birthday Cake Bars
Ingredients:
- 2 1/4 cake flour
- 1 baking soda
- 1/2 salt
- 1 unsalted butter
- 3 cream cheese
- 1 3/4 sugar
- 2 vanilla
- 1 orange zest
- 4 eggs
- 1 confectioners' sugar
- 4 unsalted butter
- 3 fresh lemon juice
- 1 salt
- 1
Instructions:
1. Preheat oven to 350*F. Lightly grease a 15x10" jelly roll pan with butter or vegetable oil.
2. To make cake:.
3. Sift the flour, baking soda, and salt together in a small bowl and set aside.
4. Using electric mixer on medium high speed, cream the butter, cream cheese, sugar, vanilla, and orange zest together in a medium mixing bowl until light and fluffy, about 2 minutes. Stop the mixer once or twice to scrape the bowl with a rubber spatula.
5. Add the eggs one at a time and beat on medium low speed until each yolk is partially blended, 10 seconds. Scrape the bowl after each addition.
6. Now fold in half the dry ingredients with the spatula until partially incorporated, then turn the mixer to low and blend for a few seconds. Repeat with the remaining dry ingredients, blending 10 seconds with the mixer. Finish the mixing by hand with a few broad strokes of the spatula. Spread the batter evenly in the prepared pan.
7. Bake until the cake is lightly golden, springs back to the touch, and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Allow the cake to cool completely on a rack while preparing the glaze.
8. Place all the ingredients for the glaze in a small bowl and stir heartily with a whisk until blended.
9. Pour the glaze over the cake and spread it evenly with a frosting spatula. Allow the glaze to harden 3 to 4 hours before serving. Enjoy!
Title: Eggless, Milkless Chocolate Muffins
Ingredients:
- 4 1/2 all-purpose flour
- 3 white sugar
- 1 canola oil
- 1 water
- 3 baking soda
- 3 salt
- 1/2 vanilla extract
- 3
Instructions:
1. Preheat oven to 350°F (175 01456C), grease 12 muffin cup tins or line with muffin liners.
2. In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.
3. Add oil, water and vanilla and mix thoroughly.
4. Spoon batter into prepared muffin cups until full. Bake at 350°F (175°C) for 20-30 minutes or until toothpick inserted in center comes out clean.
Title: Kabocha Squash Cake
Ingredients:
- 12 plain flour
- 2 cornstarch
- 1 salt
- 2 ground cinnamon
- 1/4 water
- 1/4
- 1 1/2
- 2
Instructions:
1. Cut off hard part from top and bottom of Kobocha then cut into 3 to 4 wedges. Scoop out the seeds and cut into chunks.
2. Steam in steamer, covered, for 15 minutes over med heat then use a chopstick and see if it can be pushed into center easily. Remove and leave covered for 5 minutes.
3. Remove skin. Mash flesh and push thru sieve or process in food processor. Transfer to mixing bowl and add rest of ingredients. Mix well.
4. Roll out makisu sushi mat as if you were making sushi. Wet muslin slighly and lay on mat. Spread mix on evenly. Hold nearest end and tightly roll up to other end. Close both other ends by rolling up or folding over muslin.
5. Put roll in steamer for 5 minutes. Remove from heat and let rest 5 more minutes.
6. Open the makisu when roll has cooled. Cut into 1 inch thick slices and serve cold on plates with thinly sliced nashi and kaki if desired.
Title: Jello Cake
Ingredients:
- 1 Jello gelatin
- 1 eggs
- 3 water
- 1/3 Cool Whip
- 1 1/3 heavy whipping cream
- 1
Instructions:
1. Bake the cake by following the directions on the box for a 13 X 9 pan.
2. When the cake is done pull it from the oven and prepare the jello using the quick method (with Ice), and set aside to prepare the cake.
3. To prepare the cake, take a wooden ka-bob stick or a meat fork and poke holes in the cake about 1/2 inch apart all over the top of the cake, with the cake still in the pan.
4. When you are done poking holes slowly pour the jellow all over the top of the cake.
5. If the jello has started to harden the warm cake will soften it enough to seep into the cake.
6. If the jello is still warm and liquidy when you add it to the cake it will make it soggy.
7. Place the cake in the refridgerator overnight to let the cake cool and the jello solidify.
8. When the cake is ready, top the cake with the cool whip or if you feel daring make about the same amount of whipped whipping cream and top with that.