lumicero/recipes-ing2inst huggingface dataset:
Title: Triple Salted Caramel Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 sea salt
- 1/2 unsalted butter
- 1 light brown sugar
- 2 light brown sugar
- 2 eggs
- 1 vanilla
- 1/2 buttermilk
- 1/2 sugar
- 3 salted butter
- 1/4 heavy cream
- 1/4 sugar
- 2 water
- 1/4 heavy cream
- 1 vanilla extract
- 1/2 salted butter
- 1/2 unsalted butter
- 1/2 sea salt
- 1 1/2 powdered sugar
Instructions:
1. Cupcakes: Preheat oven to 325F and line cupcake pan with cupcake liners.
2. Combine flour, baking powder and salt; set aside.
3. Cream butter and brown sugar until pale and fluffy.
4. Add eggs, one at a time, beating until each is incorporated.
5. Add vanilla.
6. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.
7. Divide batter evenly among lined cups, filling each about halfway full.
8. Bake for about 25 minutes or until cakes test done.
9. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.
10. Once cool, make the the filling and cut a small round out of each cupcake.
11. Drop about 1Teaspoon of filling into each whole in the cupcake and cover it with the piece you cut out.
12. Frosting: In a saucepan, stir together granulated sugar and water.
13. Bring to a boil over medium high heat.
14. Cook without stirring until mixture turns a deep amber color.
15. Remove from heat and slowly add in cream and vanilla, stirring until very smooth.
16. Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.
17. In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.
18. Reduce speed to low and add powdered sugar.
19. Mix until thoroughly combined.
20. Scrape down the side of the bowl and add the caramel.
21. Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).
22. Mixture should be ready to use without refrigeration. If your caramel was too hot when added, it will cause your icing to be runny. If this happens refrigerate for 15-20 minutes.
23. Top caramel-filled cupcakes with frosting.
Title: Danish Peppernuts (Pebernodder)
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 1 cardamom
- 1 cinnamon
- 1/2 nutmeg
- 1/4 clove
- 1 salt
- 2 3/4 flour
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter and sugar until fluffy.
3. Beat in eggs, one at a time.
4. Stir in spices and salt.
5. Stir in first cup of flour, then stir in second cup of flour. Add remaining flour as needed.
6. Roll dough into snakes, and with sharp paring knife, cut off evenly-sized pieces, about 1/2 t each.
7. Arrange fairly close together on cookie sheet. Bake 10-12 min until lightly brown.
8. Cool and store in airtight container.
Title: Easy Pecan Graham Bars
Ingredients:
- 1 margarine
- 1 brown sugar
- 1 pecans
- 20 graham cracker squares
Instructions:
1. Line ungreased cookie sheet with graham cracker squares.
2. In saucepan, melt margarine and brown sugar.
3. Bring to rolling boil and boil for 2 minutes.
4. Stir in chopped pecans.
5. Pour over graham crackers and spread evenly.
6. Bake in 350° oven for 10 minutes.
7. Allow to cool, and break squares into halves.
8. Enjoy!
Title: Juneann's Chewy Bisquick Brownies
Ingredients:
- 1 2/3 granulated sugar
- 3/4 butter
- 2 margarine
- 2 water
- 2 eggs
- 1 1/3 vanilla extract
- 3/4 Bisquick
- 3/4 pecans
- walnuts
Instructions:
1. Put all ingredients into one bowl and mix with a hand mixer until blended good.
2. The batter will be thick. Put into 9x13 pan and bake at 350° for 18-25 minutes.
Title: Olive Oil Plum Cake
Ingredients:
- 125 whole wheat flour
- 90 all-purpose flour
- 2 baking powder
- 1/2 sea salt
- 60 butter
- 1/4 olive oil
- 80 demerara sugar
- 3 eggs
- 1 vanilla extract
- 1/4 plums
- 450 -500 ground cinnamon
- 2
- 1
Instructions:
1. Sift the flour, baking powder, and sea salt into a bowl.
2. Beat the butter with hand-held mixer until fluffy, about 1 minute. Add the olive oil and beat at medium speed for 1 minute, until the mixture is smooth. Scrape down the bowl and beater.
3. Add the sugar and beat at medium speed for 1 minute.
4. Beat in the eggs one at a time, scraping the bowl and beaters between each addition.
5. Add the vanilla and almond extract and beat for 2 minutes at medium speed, until the mixture is very light.
6. Slowly add the flour and beat just until incorporated.
7. Scrape the batter into the 23 cm springform pan with a removable bottom lined with lightly buttered parchment paper and spread it out evenly using a spatula.
8. Arrange the plums on top in concentric circles, pressing them down into the batter. Sprinkle with Muscovado sugar and ground cinnamon.
9. Bake the cake in the oven at 180°C for about 40 - 45 minutes, until the edges of the plums are beginning to color and a toothpick comes out clean when inserted into the center of the cake.
10. Remove from the oven and let the cake cool for 10 minutes on a rack before releasing the sides of the springform. Then let it cool completely before slicing.
Title: Eggless Chocolate Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 brown sugar
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1/4 skim milk
- 8 vanilla essence
- 1 1/2 vinegar
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees fahrenheit/ 180 degrees Celcius.
2. Grease, line and grease two 9- inch layer cake tins.
3. Sift and measure dry ingredients into a very large bowl. Sift three times.
4. Melt margarine. Cool.
5. Add milk, vanilla essence and vinegar to margarine. Mix well.
6. Add liquid ingredients to dry ingredients.
7. Beat with electric mixer on low speed until well mixed (about 2-3 minutes) while constantly scraping bowl. (Batter should be of pouring consistency).
8. Bake at 350 degrees Fahrenheit/ 180 degrees Celcius for about 20- 35 minutes.
9. cool cake for 10- 20 minutes before turning out.
Title: Gingersnaps
Ingredients:
- 1 hot water
- 1/4 flour
- 2 margarine
- 2
Instructions:
1. Mix everything together.
2. Shape into small balls.
3. Place onto ungreased cookie sheet.
4. Bake at 375°F for 10 minutes.
5. I have also added 1/2 cup of raisins.
Title: Raisin-Bread and Croissant Bread Pudding
Ingredients:
- 12 butter
- 1/2 eggs
- 2 sugar
- 6 sugar
- 1 vanilla extract
- 1/8 half-and-half
- 1 cinnamon
- 4 nutmeg
- 1/2 sugar
- 1/8
Instructions:
1. Preheat oven to 325 degrees. Butter sides and bottom of 13x9" baking pan.
2. Butter one side of each bread slice and layer in pan alternately with croissants (6 slices bread, croissant slices, 6 slices bread).
3. In large bowl with an electric mixer set on med-high speed, beat eggs until slightly thickened, about 5 min.
4. Add sugar and vanilla and beat at med. speed until thoroughly combined.
5. reduce speed to low and add cream; mix until smooth.
6. Pour egg-cream mixture over bread and croissant slices. the slices will absorb egg-cream mixture slowly, so continue adding liquid until all is in pan.
7. In small bowl combine cinnamon, nutmeg and sugar. Sprinkle sugar-spice mixture over the bread pudding.
8. Fill a baking pan larger than the 13x9" bread pudding pan halfway up with hot water. Place in oven, set bread pudding pan in the water bath.
9. Bake 45-50 min. or until custard is set. When set, remove the bread pudding from the oven, and discard water in larger pan.
10. Cool to room temperature. refrigerate for 2 hours or until firm.
Title: Tres Leches Cake with Seasonal Fruit
Ingredients:
- 1 sweetened condensed milk
- 6 evaporated milk
- 6 coconut milk
- 6 heavy cream
- 1 mixed berries
- 2
Instructions:
1. Bake the cake according to the instructions and allow to cool thoroughly (use 1/2 the cake mix for the 9X9 pan size) Combine the 3 milks and add to the cooled cake.
2. Allow the cake to soak overnight in the refrigerator.
3. Cut the cake, garnish with the fruit and whipped cream.
Title: Spice Chiffon Cake
Ingredients:
- 2 cake flour
- 1 1/2 sugar
- 3 baking powder
- 1 salt
- 1/2 ground nutmeg
- 1/2 allspice
- 1/2 ground cloves
- 1 ground cinnamon
- 1/2 cold water
- 7 cream of tartar
- 3/4 butter
- 1 flour
- 1/2 salt
- 1/2 brown sugar
- 2 1/2 powdered sugar
- 1/4 vanilla
- 1/2 crunchy peanut butter
- 1/2
- 2
- 1/2
Instructions:
1. In large mixing bowl sift together well the flour, sugar, baking powder, salt and spices. Make a well (hole) in the mixture and stir in order the following: oil, egg yolks and water. Beat until smooth.
2. In separate bowl, beat until very stiff the egg white and cream of tarter. It is very important to not under beat. Pour the egg yolk mixture over the egg whites and gently fold to incorporate the two mixtures together well. Use large rubber scraper/spatula for this job.
3. Spoon into an ungreased 10 inch tube pan (with removable bottom). Bake in preheated 325ºF oven approximately 50 minutes or until wooden pick inserted comes out clean. Removed from oven and invert on bottle until completely cooled.
4. To prepare the frosting: In medium sauce pan melt the oleo and blend in flour, salt. Stir together well. Slowly add milk and bring to a boil. Add brown sugar, stirring constantly. Remove from heat. Stir in sifted powdered sugar; now beat until creamy. Add vanilla & peanut butter blending well.
5. Remove cake from pan and frost.
Title: Rhubarb Pudding
Ingredients:
- 3 rhubarb
- 1 sugar
- 1 flour
- 1 salt
- 1 baking soda
- 1 evaporated milk
Instructions:
1. Preheat oven to 350.
2. Mix ingredients in large bowl.
3. Pour into an ungreased 9x9 cake pan.
4. Bake for 1 hour or until golden brown.
5. Allow to cool and may be served warm.
6. Garnish with milk and sprinkled sugar.
7. Enjoy!
8. To make a 9x13 pan double recipe.
Title: Easy Bread Pudding
Ingredients:
- 2 eggs
- 2 skim milk
- 1 1/2 honey
- 2 vanilla
- 1
- 4
Instructions:
1. Preheat oven to 325 degrees F.
2. In a large mixing bowl, beat eggs and egg whites.
3. Beat in milk, honey and vanilla.
4. Stir in bread cubes.
5. Pour into 8 inch baking dish, sprayed with a non-stick spray.
6. Bake for 35 to 40 minutes, or until a toothpick comes out clean.
7. Serve hot.
Title: Homemade Creamy Ricotta
Ingredients:
- 8 homogenized milk
- 1/4 lemon juice
- 1/2 kosher salt
- 2
Instructions:
1. Line a large fine-mesh metal strainer with a triple layer of cheesecloth large enough to hang over the edges. Set over a 8-cup measuring cup.
2. Pour milk into a large, very wide saucepan and heat over high. Stir often until milk become steamy and frothy around the edges or reads 185F on a thermometer, about 6 minutes. Turn off heat.
3. Stir in lemon juice and salt. Let stand until the liquid turns a yellowish colour and milky-white curds float to the surface, about 2 minutes. Gradually pour mixture into the prepared strainer. Let sit, stirring curds very gently once or twice, until about 7 cups of liquid has drained off, about 5 minutes. Discard liquid.
4. Transfer cheese into a bowl. Refrigerate until chilled. Just before using, stir in cream. Ricotta will keep well, refrigerated, up to 1 week.
Title: Scotch Apple Pudding
Ingredients:
- 4 apples
- 1/3 sugar
- 1/8 cinnamon
- 1/8 salt
- 1 butter
- 1/2 rolled oats
- 1 1/2 skim milk
Instructions:
1. Cut apples into slices.
2. Combine sugar, cinnamon, and salt.
3. Place half the apples in a nonstick baking dish and sprinkle with half the sugar mixture.
4. Dot with half the butter.
5. Sprinkle half the oats over all.
6. Arrange another series of layers.
7. Then add milk.
8. Cover and bake 350F for 45 min.
9. Remove the cover and bake 15 min. more.
10. Serve hot or cold.
Title: Nesselrode Fruit Sauce
Ingredients:
- 2/3 marsala wine
- 2/3 golden raisin
- 2/3 dried currant
- 3 candied citron peel
- 3 chestnuts
- 3
- 2/3
Instructions:
1. Combine all ingredients in a nonreactive container or glass jar.
2. Let flavors blend for at least 4 days or up to 2 weeks.
Title: Twice Baked Cookies (Biscotti)
Ingredients:
- 2 sugar
- 1/2 butter
- 4 anise seeds
- 2 eggs
- 6 baking powder
- 1 flour
- 5 1/2 anisette
- 4 vanilla
- 2
Instructions:
1. mix sugar butter anise and vanilla.
2. beat in eggs.
3. mix flour with baking powder.
4. stir into sugar/butter/anise/vanilla and almonds.
5. blend together.
6. preheat oven 350.
7. chill 2-3 hours.
8. shape into 4 loaves(half inch high, 4 inches wide, lenth of pan).
9. bake 20 mins 350.
10. cut into 3/4 inch thick slices.
11. place back on pan on sides for another 15 minutes.
Title: Mixed Fruit Coffee Cake
Ingredients:
- 3 all-purpose flour
- 1 1/2 baking powder
- 4 eggs
- 1 1/2 vanilla extract
- 3/4 baking soda
- 1/4 salt
- 1 1/4 brown sugar
- 1 sour cream
- 1/2 cinnamon
- 2 butter
- 2 sugar
- 2 lemon peel
- 6 nutmeg
- 1/2 butter
- 3/4 brown sugar
- 1/2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. For cake batter, cream butter in a large mixer bowl until fluffy. Gradually beat in sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in lemon peel and vanilla.
3. Combine dry ingredients. Blend in dry ingredients alternately with sour cream, beginning and ending with flour mixture. Mix well after each addition.
4. Gently fold in dried fruit.
5. For streusel, place all ingredients in a small bowl. Combine ingredients using a pastry cutter until mixture is crumbly. Spoon one-third of the batter evenly into well-buttered and floured 10-inch tube pan. Sprinkle with one-half of the streusel. Repeat. Spread remaining one-third of cake batter over streusel.
6. Bake for 55-60 minutes, or until a wooden pick inserted in center comes out clean. Let cake cool in pan 15 minutes. Remove from pan and cool completely on wire rack. Cover and store at room temperature up to five days. Cake may be made ahead of time and frozen up to two months. Thaw, wrapped in refrigerator.
Title: Hamantaschen With Yeast Dough
Ingredients:
- 1/2 milk
- 1/2 warm water
- 5 dry yeast
- 1 sugar
- 1 all-purpose flour
- 1/2 sugar
- 1/2 butter
- 1/2 vanilla extract
- 3 eggs
- 1 1/2 salt
- 4 -5 all-purpose flour
- 1 egg
- 2 milk
- water
Instructions:
1. Starter:
2. Place the milk in a large mixing bowl and mix with the water, yeast, sugar and flour to make a sloppy batter.
3. Cover and allow to stand for 20- 30 minutes.
4. Dough:
5. Stir the sponge and add it to the sugar, melted butter, vanilla, eggs, salt and enough flour to make a soft, kneadable dough.
6. Knead for 5 to 8 minutes until smooth.
7. Cover well with greased plastic wrap and let rise until doubled.
8. At this stage, you can also refrigerate until the next day but allow dough to reach room temperature before proceeding.
9. Divide the dough in half.
10. Work, with one piece, leaving the rest of the dough covered with a tea towel.
11. Roll the dough out to about 1/4 inch thick.
12. Cut out 3 inch circles with a cookie cutter or glass.
13. Brush the circles with egg wash.
14. Put tablespoon of desired filling in each.
15. Bring 3 edges together to form triangles.
16. Brush the filled hamantaschen with additional egg eash and sprinkle lightly with sugar if desired.
17. Repeat with remaining dough.
18. 15 minutes before baking, preheat the oven to 350°F Line 1 or 2 baking trays with parchment paper.
19. Place the hamantashcen on the trays.
20. Cover lightly with a tea towel and let them rise 15 to 25 minute.
21. Bake 18 to 20 minutes until medium golden.
22. Cool on the baking sheets.
Title: No Fail Creme Brulee
Ingredients:
- 1 half-and-half
- 1/4 sugar
- 3 vanilla
- 1 brown sugar
- turbinado sugar
Instructions:
1. Preheat the oven to 300 degrees.
2. Warm the cream in a small saucepan. Don't bring to a boil, just heat the cream.
3. Meanwhile beat the eggs well in a medium-sized bowl. Add the sugar and beat into the eggs. When cream is heated, add gradually to the eggs while beating. Add vanilla while beating.
4. Prepare the water bath by placing both ramekins in the chosen baking dish. Fill the dish with warm water so it reaches two thirds up the sides of the ramekins. Fill the ramekins with the liquid custard.
5. Bake for 30 minutes at 300 degrees. Reduce oven temperature to 275 degrees, and bake for another 30 to 60 minutes until custard is set. Custard is set if it only has a pudding-like jiggle when you gently jostle the ramekin. If it has a liquid-like slosh, keep baking at 275. Chill the custard for at least two hours.
6. Add the garnish by covering the tops of the chilled custards with sugar (it should stick to the top of the custard so you can just pour out the excess). Preheat the broiler. Put the ramekins under the broiler for about a minute or two, leaving the oven or broiler door open. In the alternative, caramelize the sugar with a creme brulee torch.
Title: Nuts & Dried Fruit Mooncake
Ingredients:
- 1 bread flour
- 100 cake flour
- 100 baking powder
- 1/2 sugar water
- 100 black dates
- 60 water
- 450 white grape wine
- 100 wine
- 200 flour
- 2 sugar
- 2 walnuts
- 2 pine nuts
- 1 raisins
- 1 cooking wine
- 50 milk
- 50
- 60
- 80
- 30
- 20
- 1
- 2
- 1/2
- 1
Instructions:
1. Fillings: (A) Red Bean Filling 450g red bean paste (B) Dried Fruit & Nuts Filling: 100g pitted black dates 200 cc water 2 Tbsp white grape wine 2 Tbsp wine 2 Tbsp Sugar Syrup* 1 Tbsp flour 1 Tbsp glutinous flour 50g almond 50g sugar 60g toasted sesame 80g walnut 30g pine nuts 30g raisins 20g oil Light Color Pastry Shine Oil 1 egg yolk 2 tsp cooking wine , 1/2 tsp milk Dark Color Pastry Shine Oil 1 egg yolk 2 tsp cooking wine 1 sugar syrup, heated (like caramel sort ) Make filling.
2. Cook the dates with the 200 cc water on low heat until all the water is absorbed.
3. Add wines, syrup and flours.
4. Cook to thicken.
5. Remove the dates and mash .
6. Cut raisins and other fruit and nuts into thin stripes or little pieces .
7. Mix with the mashed dates .
8. Shape into dough with hands.
9. Let cool.
10. Divide into 30 g balls.
11. Make Pastry crust. Mix both type of flour and baking powder then sift and place it into a large bowl.
12. Dig a hole in the middle of dough .
13. Mix the sugar-water and oil and pour it into the hole. Slowly mix well.
14. Then knead till the dough no longer sticky to hand and is shiny.
15. Don't use too much force to knead.
16. Divide dough into 12 portion .
17. Each portion should weight 25g.
18. On each piece of dough place the filling--either the red bean paste or the dried fruit/nuts filling.
19. Sprinkle flour in mooncake mold.
20. Place the mooncake into the mold and press into shape. Get rid of the extra flour on the mold.
21. Then brush the top with the shine oil.
22. Bake at 190C degree for 15 minutes.
23. ** For red bean paste mooncake the crust is same as the above one. ** If no mold shape in round with hand Cantonese Style Mooncake ( Red Bean Paste with egg yolk ) Pastry : (A)2C cake flour , 1T milk powder , 2/5C fine sugar , 1/8t baking powder (B ) 1/3C oil , 1/2t salt , 1/3C honey , 1 egg yolk Filling: 900g Red bean paste , 20 Salted Egg Yolks Sieve ingredient (A) on the flour, dig a hole in the middle , add the (B) ingredients.
24. Stir them and knead into a very soft dough.
25. Cut into 10 portions.
26. Divide the red bean paste into 10 portions , wrap 2 egg yolks into each of the portion.(before this the yolk may be dip with wine and bake in oven for 5 minutes). Wrap each of the (2) into each of the (1). Press into the mooncake mold , tip it out of the mold, apply beaten egg on the surface. Bake in oven bake for 20 minutes at 180C degree.
Title: Easy Brownie Berry Shortcake
Ingredients:
- 1 water
- 1/4 eggs
- 2/3 sour cream
- 2 Cool Whip
- 16 powdered sugar
- 1 vanilla
- 1 strawberries
- 1 blueberries
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare brownie batter, water, oil and eggs as directed on package; then stir in 1/2 cup sour cream.
3. Spoon into greased & floured 9" round cake pan.
4. Bake 45 minutes; cool 10 minute Remove from pan to wire rack; Cool completely.
5. Mix remaining sour cream, Cool Whip, sugar & vanilla.
6. Cut brownie horizontally in half. Place bottom half on plate; spread with half of the sour cream mixture. Cover with top of brownie, remaining sour cream mixture and fruit.
7. Store in refrigerator until ready to serve.
Title: Pumpkin Spice Cake
Ingredients:
- 1 eggs
- 3 canned pumpkin
- 1 water
- 1/2 vanilla instant pudding mix
- 1/2 ground cinnamon
- 1 pecans
- 1
- 1/2
Instructions:
1. In a mixing bowl, combine cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes.
2. Stir in pecans.
3. Pour into greased and floured 10" Bundt pan.
4. Bake @ 350 degrees for 45-55 minutes or until cake tests done.
5. Let cool in pan 10 minutes before removing to a wire rack to cool completely.
6. Frost cake or serve with whipped cream.
Title: Lightened up Gingerbread Cake
Ingredients:
- 1/2 whole wheat flour
- 1/2 all-purpose flour
- 1/4 sugar
- 1/2 ground ginger
- 1/2 ground cinnamon
- 1/2 ground allspice
- 1/3 molasses
- 1 egg
- 1/2 hot water
- 1 baking soda
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, mix together flour, sugar, ginger, cinnamon, allspice, molasses, and egg.
3. In a glass measuring cup measure 1/2 cup hot water (or heat up cool water in the microwave until hot but not boiling).
4. Add the baking soda to the hot water, stir.
5. Add the soda and water mixture to the bowl of ingredients. Stir until mixed.
6. Pour batter into a lightly greased 9X9" baking dish.
7. Bake at 350F for 30 - 35 minutes.
Title: Key Lime Mousse
Ingredients:
- 1 unflavored gelatin
- 3/4 key lime juice
- 1 lime juice
- 1 1/2 lime zest
- 2 sugar
- 1 confectioners' sugar
- 1/2 warm water
- 1 lime
- 6 eggs
- 1/4 salt
- 12 honey graham crackers
- 1/2 vanilla extract
Instructions:
1. In a mixing bowl, soak the gelatin in warm water until it softens and dissolves, stirring occasionally. Gradually stir the lime juice and zest into the gelatin and set mixture aside.
2. In a large bowl, beat eggs, sugar, and salt at high speed until thick and foamy, 7-10 minutes. Reduce speed to low and beat in key lime mixture.
3. Cover bowl and refrigerate until mixture begins to set but is still liquidy- approx 1 hour.
4. Whip 1 cup of whipping cream until it forms soft peaks and fold into key lime mixture.
5. Pour half the key lime mixture into a large bowl and sprinkle a layer of crushed graham cracker crumbs on top, reserving 3 tablespoons. Fill bowl with remaining key lime mixture and refrigerate for at least 2 hours or overnight.
6. Before serving, whip remaining cream with confectioners' sugar and vanilla extract until soft peaks form. Pipe or spoon cream on mousse and sprinkle remaining graham cracker crumbs on top.
7. Garnish with sliced limes.
Title: Glazed Rio Star Grapefruit Poppy Seed Cake
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 3 flour
- 1/2 baking soda
- 1/2 salt
- 1 buttermilk
- 2 1/2 grapefruit peel
- 2 poppy seeds
- 1/4 grapefruit juice
- 1 1/2 confectioners' sugar
- 2 grapefruit juice
Instructions:
1. Preheat oven to 325 degrees.
2. Grease a 10" tube or bundt pan.
3. In a large bowl combine the butter and sugar and beat'til fluffy.
4. Add in the eggs, one at a time, beating well after adding each egg.
5. In another bowl combine the flour, baking soda and salt.
6. Stir the flour mixture into the butter mixture, alternating with the buttermilk.
7. Add 1 1/2 tbs of the grapefruit peel, the poppy seeds and 1/2 cup of grapefruit juice'til combined.
8. Pour the batter into the prepared pan.
9. Bake 1 hour or'til a toothpick inserted into the cake comes out clean.
10. Cool cake in pan 10 minutes then remove to a wire rack and cool completely.
11. While cake is cooling prepare the glaze by combining the confectioners sugar and the 2 tbs of grapefruit juice'til the mixture is smooth.
12. When cake has cooled drizzle with glaze.
13. For added garnish peel and section a grapefruit and top each slice of cake with a grapefruit wedge.