lumicero/recipes-ing2inst huggingface dataset:
Title: Caramelized Pineapple With Black Pepper Syrup
Ingredients:
- 1 pineapple
- 1 white sugar
- 1 black pepper
- 1 vanilla ice cream
Instructions:
1. With a sharp knife, cut the skin off the pineapple, then cut the pineapple into 6 lengthwise wedges. Remove the core. (Alternatively cut your pineapple into rings or chunks if you wish a different shape than the wedges).
2. Bring 4 cups of water and 3/4 cup of the white sugar to a boil in a medium sized sauce pan. Add the pineapple. If necessary add a bit more water to cover the pineapple pieces. Lower the heat and cook for 20 minutes or until the pineapple is tender but not to soft. (Note that the cooking time with be less if you use the smaller pineapple chunks or rounds so keep and eye on it).
3. Remove the pineapple from the syrup using tongs and place the pineapple into a large squat glass jar or bowl. (Do not use metal).
4. Return the syrup to the heat and bring to a near boil. Continue to cook the syrup to reduce it until you have 2 cups remaining. Pour the syrup reduction through strainer over the pineapple. Let it marinate overnight.
5. The next day remove the pineapple from the poaching liquid. Return the poaching liquid to the stove and further reduce it over medium high heat until one cup remains. Once it is reduced, remove from heat, add the 1 tsp of butcher grind black pepper. Let the reduction cool.
6. Place the pineapple on a baking sheet and sprinkle heavily with the remain 1/4 cup white sugar. Broil until the pineapple begins to caramelize. Turn pineapple pieces and broil the remaining side(s) for 1 minute.
7. Serve with vanilla ice cream and top with the Black Pepper Syrup.
Title: Potato Cake
Ingredients:
- 1/2 shortening
- 1 sugar
- 2 eggs
- 1/2 mashed potatoes
- 1 baking powder
- 1 1/4 flour
- 1/2 salt
- 1/2 cinnamon
- 1/4 clove
- 1/2 raisins
- 1/4 walnuts
Instructions:
1. Cream shortening and sugar.
2. Add eggs.
3. Add mashed potatoes.
4. Add baking powder, flour, salt, cinnamon, and cloves.
5. Add raisins and walnuts.
6. Bake at 350 degrees Fahrenheit for 1/2 hour.
Title: Baked Bananas
Ingredients:
- 4 bananas
- 6 granulated sugar
- 2 butter
- 2 ice cream
- 2
Instructions:
1. Preheat the oven to 190°C/Gas Mark 5.
2. Poor the melted butter into a roasting dish. Peel the bananas and place in the dish. Pour the orange juice over the bananas and sprinkle the sugar. Bake for 15 minutes.
3. Sprinkle the almonds or desiccated coconut on top. Serve with some whipped cream or ice cream.
Title: Chocolate Kahlua Cake With Pecan Filling
Ingredients:
- 2 granulated sugar
- 1 3/4 all-purpose flour
- 3/4 cocoa powder
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 eggs
- 1 milk
- 1/2 vanilla extract
- 2 boiling water
- 1 granulated sugar
- 2/3 flour
- 1/3 butter
- 1 milk
- 2 salt
- 2/3 vanilla extract
- 3 pecans
- 1/8 confectioners' sugar
- 1/2 cocoa powder
- 3/4 butter
- 2 1/2 heavy cream
- 3 vanilla extract
- 1/4 water
- 2
- 1
Instructions:
1. For the cake: Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans.
2. Stir together flour, sugar, cocoa, baking powder, baking soda, and salt in a large mixing bowl, making sure there are no lumps.
3. Add eggs, milk, oil and vanilla and beat with an electric hand mixer for about 2 minutes or until smooth.
4. Stir in the boiling water. Don't worry if the batter is thin. It's supposed to be that way.
5. Pour the batter evenly into the pans and bake for 30-35 minutes or until a toothpick comes out clean.
6. Once the cakes have cooled, use a fork to poke holes in the tops of the cakes and baste with the coffee liqueur.
7. For the filling: In a sauce pan, combine sugar, flour, butter, milk and yolks.
8. Cook over medium heat, stirring constantly until thick.
9. Remove from heat and stir in salt, vanilla and pecans.
10. Once the cake and the filling have cooled, spread a thick layer between the cakes.
11. For the frosting: Cream together the sugar, cocoa and butter with an electric hand mixer.
12. Beat in the cream and vanilla.
13. Add small amounts of hot water until desired consistency is reached.
14. Spread over entire cake.
Title: Red Velvet Black & White Cookies
Ingredients:
- 1 1/4 flour
- 1 baking soda
- 1/2 salt
- 1/2 unsalted butter
- 1/2 granulated sugar
- 3/4 egg
- 1 pure vanilla extract
- 1 buttermilk
- 1 1/2 confectioners' sugar
- 1/2 corn syrup
- 2
- 4
Instructions:
1. Preheat the oven to 350°.
2. Line a baking sheet with parchment paper.
3. In a medium bowl, sift together the flour, cocoa, baking soda and salt.
4. Using a mixer, beat 5 tablespoons butter with the granulated sugar until fluffy, 3 minutes.
5. Beat in the egg, food coloring and 1 teaspoon vanilla.
6. Beat in the flour mixture alternately with the buttermilk until smooth.
7. Place 1/4-cup scoops of batter 2 inches apart on the prepared baking sheet; spread out.
8. Bake until a toothpick inserted in the center comes out dry, 12 to 15 minutes.
9. Let the cookies sit for 5 minutes, then transfer to a rack to cool.
10. In a bowl, whisk together the confectioners' sugar, remaining 1/2 teaspoon vanilla, 1 tablespoon corn syrup and 2 tablespoons hot water until smooth.
11. In another bowl, combine the chocolate, remaining 3 tablespoons butter and 1 tablespoon corn syrup; microwave until melted, about 1 minute.
12. Coat the cookies with the vanilla, then the chocolate icing.
13. Refrigerate until set, about 20 minutes.
Title: Chocolate Eclair Dessert
Ingredients:
- 2 Jello Instant Vanilla Pudding Mix
- 3 milk
- 8 non-dairy whipped topping
- 1 graham crackers
- 1
Instructions:
1. Mix together vanilla pudding mix and milk.
2. Fold in whipped topping.
3. Line 9 x 13 pan with one layer of graham crackers.
4. Put half of the pudding mixture over the graham crackers.
5. Place a second layer of graham crackers over the pudding mixture.
6. Put the remaining pudding mixture over the graham crackers.
7. Place a third layer of graham crackers over the pudding mixture.
8. Heat the tub of frosting in the microwave for 30 seconds to soften. (Don't forget to remove the foil seal or you'll get fireworks).
9. Spread frosting on the top of the last layer of graham crackers.
10. Cover with plastic wrap and let set a couple hours or overnight in the refrigerator.
11. Cut in squares.
Title: Fruity Creme Brulee
Ingredients:
- 1 blueberries
- 3 half-and-half
- 1/4 sugar
- 3 eggs
- 2 vanilla
- 1 confectioners' sugar
Instructions:
1. Line the bottom of eight 1/2 cup ramekins(or custard cups) with the berries, and set them aside.
2. Preheat oven to 300*F.
3. Heat the half and half in a heavy saucepan over medium high heat, just to the boiling point.
4. Whisk the sugar, whole eggs, and egg yoks together in a large bowl until the mixture is light and frothy.
5. Now slowly whisk the hot half and half into the egg mixture; mix thoroughly, and strain the mixture back into the saucepan. Using a wooden spoon, stir the mix over low heat just until it coats the back of the spoon. Add vanilla.
6. Divide the custard among the berry lined ramekins, and set them in a baking dish. Pour the hot water into the dish until it reaches 2/3 of the way up the sides of the ramekins. Place the dish in the oven and bake until a toothpick inserted in the center of one of the custards comes out clean, about 35 to 40 minutes.
7. Remove the ramekins from the water bath and allow them to cool slightly. Then cover and refrigerate util they are chiled, about 2 hours.
8. To serve, preheat the broiler. Sift a light layer of confectioners' sugar over the ramekins, and place them under the broiler just until the sugar caramelizes, 2-4 minutes. Serve immediately. Enjoy!
Title: Cream Cheese Christmas (Holiday) Cookies
Ingredients:
- 1 sugar
- 1/2 salt
- 1 butter
- 3 cream cheese
- 1/2 vanilla extract
- 1/2 flour
- 1
- 2 1/4
Instructions:
1. Mix sugar, salt, butter, cream cheese, almond and vanilla extract, and egg yolk together well.
2. Stir in flour until well blended.
3. Chill dough for at least 30 minutes (I've chilled mine a little less than 24 hours but I wouldn't suggest going over that.).
4. After You've taken the dough out of the chilled area (sometimes I use the garage) Preheat oven to 375 degrees F.
5. On a lightly floured surface roll out 1/3-1/2 of the dough.
6. Cut the dough to holiday shapes and place on an ungreased pan. (The cookies do not expand very much while cooking, so you can place them close together.).
7. Here's where you can use the egg white! Spread the egg white over the top of the cookie and add sprinkle if you would like, or leave them plain and add frosting later!
8. Bake the cookies 10 minutes (or until they're a light brown).
9. Let cookies cool completely before adding any frosting.
Title: Easy Dessert Crepes
Ingredients:
- 1 sugar
- 2 water
- 1 eggs
- 2
Instructions:
1. Heat 8-inch skillet; grease lightly with oil.
2. In small bowl, combine all ingredients; beat with eggbeater until batter is smooth.
3. For each crepe, pour 2 tablespoons batter into hot skillet, immediately tilting pan until batter covers bottom.
4. Cook until edges start to dry and center is set.
5. If desired, turn to brown other side.
6. To serve, fill each crepe with desired filling such as fruit, pudding or ice cream; roll up or fold over.
7. Tips: To make ahead, prepare crepes; wrap in foil.
8. Store in refrigerator up to 3 days or in freezer up to 3 months.
9. To thaw, heat foil packet at 300°F for 10 to 15 minutes.
10. Or wrap in paper towels and nuke.
Title: Kemper Pie Crust
Ingredients:
- 1 white flour
- 1 whole wheat flour
- 3/4 vegetable shortening
- 1 salt
- 1/2 water
- 1 sugar
Instructions:
1. Add all ingredients but sugar to a bowl. Knead dough until well mixed.
2. Cover countertop with a thin layer of flour. Roll out dough (flour your rolling pin too or it will stick) to about 1/8-1/4 inch thick.
3. Lift dough and gently slide your pie plate underneath. Gently press dough into pie plate, then use a knife to run around the edges and trim off the extra. Fill pie with your choice of filling - canned works fine.
4. Take remaining dough and roll out a second time (re-flour your countertop). Again, slide pie plate underneath and gently trim off extra. Use fingers or a fork to seal the two crust layers around the edge.
5. Cut vent holes in top crust layer, and sprinkle entire pie with the sugar.
6. Bake at 400 for 40-50 minutes.
Title: Mahal (Macaroni Pudding W/Pears)
Ingredients:
- 1/4 macaroni
- 6 pears
- 2 1/2 salt
- 1 1/4 milk
- 1/2 brown sugar
- 4 butter
- 1 lemon peel
- 3/4 eggs
- 2
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cook macaroni in boiling salted water for 10 minutes. Drain well of all liquid & return macaroni to saucepan.
3. Add the milk & cream & simmer for 20 minutes. Remove pan from heat & allow mixture to cool slightly.
4. Add sugar & stir till it is dissolved.
5. Add butter, lemon peel, ground almonds & the beaten egg yolks. Stir well.
6. Whip egg whites & fold them gently into the mixture.
7. Pour half of the mixture into a buttered baking dish lrg enough to hold the pears in 1 layer.
8. Arrange the pears on top & finish by layering the rest of the macaroni mixture atop the pears.
9. Bake for 30 minutes & serve hot.
Title: Silver Loaf Cake
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 1 salt
- 1 1/4 sugar
- 1/2 milk
- 1/2 vanilla
- 1 chocolate chips
- 5
- 1
Instructions:
1. Sift, flour, baking powder and salt in bowl.
2. Beat together sugar, milk, Crisco and vanilla.
3. Add dry ingredients, stir until blended.
4. Beat egg whites until stiff, fold into mixture.
5. Add nuts and chocolate chips.
6. Pur into a greased loaf pan and bake at 350 for 1 hour.
Title: Vintage Pinwheel
Ingredients:
- 4 eggs
- 125 powdered sugar
- 125 flour
- 2 baking powder
- 1
- 10 -12
Instructions:
1. Sift flower.
2. Blend egg yolks with sugar.
3. Slowly add flower, vanilla sugar and backing powder.
4. In a separate bowl beat egg whites and then carefully add it to the mixture.
5. Pour it on a well greased large oven pan.
6. Bake at 240 C for only 7 minutes.
7. After you take it out of the oven quickly roll it and place some wet cloth around it.
8. When it's cold, unfold it carefully and spread jam over it, roll it again, and cut pieces 1,5 cm wide.
Title: Honey Sponge Cake
Ingredients:
- 6 eggs
- 1 granulated sugar
- 1 honey
- 1 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 salt
- 1/4 baking soda
- 1/2 skim milk
- 4 butter
- 2
Instructions:
1. In bowl, sift flour, baking powder and salt; set aside.
2. In another bowl, beat egg whites until stiff.
3. With electric mixer, beat egg yolks; gradually blend in sugar and almond powder.
4. Cream mixture until smooth, about 5 minutes.
5. Add honey (and almond extract).
6. Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture.
7. Gradually add sifted flour mixture.
8. When batter is thoroughly blended, quickly but gently fold in egg whites.
9. Steaming: Before mixing, bring water in steamer to boil.
10. Grease bottom only of 9" round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins).
11. Pour batter into bowl.
12. Steam for 1 hour.
13. Best served steaming hot, cake can always be resteamed without suffering.
Title: Chocolate Cream-Filled Cake Roll
Ingredients:
- 1 baking powder
- 1 all-purpose flour
- 1/3 sugar
- 1/2 egg substitute
- 1/4 skim milk
- 1 powdered sugar
- 1 canola oil
- 1/4 sugar
- 1/4 cocoa powder
- 4 cornstarch
- 1 light cream cheese
- 4
Instructions:
1. Preheat oven to 375 degrees.
2. Spray and flour a 15"x10"x1" jelly-roll pan; set aside.
3. Stir together flour and baking powder.
4. In a separate bowl, beat eggs with an electric mixer on high speed about 4 minutes or until thick.
5. Gradually add the granulated sugar, beating on medium speed for 4 to 5 minutes or until thick.
6. Add milk and oil; beat on low until combined.
7. Sprinkle flour mixture over egg mixture; fold by hand until combined.
8. Spread evenly in the pan.
9. Bake for 10 to 12 minutes or until the top is golden and springs back when touched.
10. Immediately loosen edges of cake and turn cake out onto a towel sprinkled with 1 tbsp.
11. powdered sugar.
12. Roll up towel and cake, jelly roll style, starting from one of the short sides of the cake.
13. Cool on a rack.
14. Filling: Combine sugar, cocoa and cornstarch in a small saucepan.
15. Stir in evaporated milk.
16. Cook and stir over medium heat until mixture is thickened and bubbly.
17. Cook and stir for 2 more minutes.
18. Remove from heat, cover surface and cool to room temperature.
19. When cool, mix in ½ cup softened cream cheese.
20. Unroll the cake and evenly spread the filling over the cake.
21. Roll up the cake and chill for 2 to 6 hours.
22. If desired, top with additional powdered sugar.
Title: Rice Pudding with Fresh Fruit
Ingredients:
- 1/2 short-grain rice
- 3 milk
- 1/4 sugar
- 1/4 salt
- 1 vanilla extract
- 1 Pernod
- 2 pastis
- 1 pears
- raspberries
- anise seed
Instructions:
1. In a saucepan, combine rice, milk, sugar, and salt. Cook over medium heat until mixture begins to bubble. Reduce heat and cover.
2. Cook 1 hour, stirring occasionally.
3. Remove from heat. Add vanilla and Pernod.
4. Cool, then refrigerate at least 3 hours.
5. Halve pears lengthwise, slice thinly, and spread out into a fan shape. Place pear and rice pudding on plates, and garnish with raspberries and anise seeds.
Title: Easy Red Velvet Cupcakes or Cake
Ingredients:
- 1 eggs
- 2 buttermilk
- 5 Kittencal's Best Cream Cheese Frosting (Extra Creamy Option)
- 1/2
- 1
- 2
Instructions:
1. Set oven to 350 degrees.
2. Line 24 regular-size muffin tins with paper or foil liners.
3. In a large bowl beat the cake mix with baking cocoa, eggs, oil, buttermilk and food colouring for about 2 minutes, scraping down the sides of the bowl occasionally.
4. Spoon the batter evenly between the muffin tins about two-thirds full.
5. Bake according to package directions for cupcakes or cake.
6. Remove from the pans immediately and cool on wire racks.
7. Spread tops with cream cheese frosting.
Title: Low Fat Peanut Butter Dip
Ingredients:
- 3 3/4 chocolate
- 3/4 pudding
- 1/4 vanilla extract
- 1
- 1/4
Instructions:
1. Crush the peanut butter cereal unitl you have crumbs (Try putting it in a zip top bag and crushing it with a rolling pin).
2. In a bowl, combine the pudding and peanut butter.
3. Add the whipped topping and vanilla extract and stir until well mixed.
4. Stir in the ceral crumbs.
5. Refrigerate for 10 minutes.
Title: Dulce De Leche Flan
Ingredients:
- 1 sugar
- 2 eggs
- 14 pure vanilla extract
- 2
- 1
Instructions:
1. Preheat oven to 300 degrees.
2. Melt sugar in a small saucepan over medium low heat, stirring occasionally. When sugar has melted and is a deep amber color, quickly pour into flan molds and set aside.
3. Put a kettle of water on to boil for the water bath. Scald milk in a small saucepan over medium heat, then stir in the dulce de leche until dissolved and remove fro heat. While milk is heating, whisk together the eggs, yolks, and vanilla unti pale yellow.
4. Very slowly drizzle the milk and dulce de leche into the eggs, whisking constantly. As the eggs become tempered, increase the speed of pouring. When all the milk mixture is incorporated, pour the custard into the molds over the caramel. Place the molds in a high sided baking pan and carefully pour hot water around them, coming to an inch from the tops. BAke flans for 30-40 minutes, until set in the center. Remove from water bath and allow to cool on a wire rack for 20 minutes, then chill. To serve, place each mold in boiling water for 30 seconds, then run a knife around the inside to loosen. Invert on a serving plate and allow caramel to run over the flans.
Title: Glazed Almond Pound Cake
Ingredients:
- 1 unsalted butter
- 1 Flavored Sugar or Splenda
- 2 almond paste
- 3 eggs
- 2 cake flour
- 3/4 baking powder
- 1/2 salt
- 1/2 sour cream
- 1 powdered sugar
- 2 -4 amaretto liqueur
Instructions:
1. Preheat oven to 325°.
2. Grease and flour a 9x5 loaf pan.
3. Beat butter at medium speed till creamy add almond paste and beat additional minute add sugar a little at a time while beating till all is incorporated about 5 minutes. Being sure to scrape sides of bowl while mixing. Add eggs 1 at a time beating just until blended.
4. Combine flour, baking powder and salt in a bowl.
5. Add flour to batter alternating with sour cream till just blended in on low speed.
6. Pour into pan and bake in lower third of oven for 65 minutes or until a toothpick inserted comes out clean. Let cool on wire rack till pan is cool enough to handle, remove from pan and cool on wire rack. Serve as is or top with Almond glaze.
7. Glaze: Mix sugar with a little liquor at a time till a soft smooth consistency.
Title: Chocolate Almond Balls
Ingredients:
- 1/2 butter
- 1/4 light brown sugar
- 1/4 granulated sugar
- 2 vanilla
- 2 flour
- 1 confectioners' sugar
- 6
Instructions:
1. Cream butter and sugar until light and fluffy. Add vanilla. Gradually add flour. Stir in nuts and chocolate chips. Chill dough in fridge for one hour.
2. Preheat oven to 325 degrees F.
3. Shape into small balls (about 1 inch).
4. Place on ungreased cookie sheet.
5. Bake for 12-15 minutes.
6. Roll in confectioners sugar while cookie is slightly warm.
Title: Sweet Olive Biscuits (Cookies)
Ingredients:
- 1 plain flour
- 1/2 self-raising flour
- 3/4 icing sugar
- 125 unsalted butter
- 1 olive oil
- 1 nicoise olive
- 1 lemon, zest of
Instructions:
1. Preheat oven to 180 deg Celsius. Line 2 oven trays with baking paper. Sift flours and icing sugar into bowl of food processor. Add butter and process until mixture resembles fine breadcrumbs.
2. Put mixture in large mixing bowl. Make a well in the centre, add olive oil, roughly chopped olives and zest. Mix with a flat-bladed knife, then use your hands to work the mixture until it forms a ball.
3. Turn mixture onto a lightly floured board, knead into a ball, then divide in half. Roll each piece of dough into a log shape approximately 15-18cm long and 4-5cm in diameter. Wrap in baking paper and freeze for 20-25 minutes, or until firm.
4. Remove paper from logs and cut each log into 16-18 slices. Put slices on prepared oven trays. Bake for 15-18 minutes our until lightly golden. Remove from oven and stand on a wire rack to cool.
Title: Apple Povatietsa (Yugoslavian Strudel)
Ingredients:
- 1 egg
- 3 flour
- 1 salt
- 1 water
- 3/4 butter
- 4 -5 margarine
- 1 granny smith apples
- 1/2 raisins
- 1 sugar
- cinnamon
Instructions:
1. Mix egg with flour and salt in a bowl.
2. Add water and 1/2 c melted butter or margarine gradually.
3. Knead until smooth, keeping dough as soft as possible.
4. Grease dough ball and place in a covered bowl for 20 minutes or more.
5. Then place dough ball on a large surface - such as a table - that is covered with a cloth.
6. Roll dough out as thin as possible with a rolling pin.
7. then gently pull dough from all sides, stretching it until dough is tissue-thin.
8. Patience and gentle pulling does it.
9. if dough tears, keep going and mend it by joining dough ends.
10. Spread entire dough with 1/2 c butter or margarine, then with sliced apples, raisins, sugar and cinnamon.
11. roll into a jelly roll shape, then form roll into a circle or coil.
12. Bake in a greased pan at 350 for 1 hour, or until golden brown.
13. Long roll can also be cut in two parts, placed side by side and baked if preferred.
Title: Just Jello by Chris Miller
Ingredients:
- 2 Jello gelatin
- 2 boiling water
- 2 crushed pineapple
- 1 bananas
- 2 mini marshmallows
- 1 pineapple
- 20 sugar
- 1/2 flour
- 2 egg
- 1 Cool Whip
- 1 cheese
- 1
Instructions:
1. dissolve jello in hot water.
2. add soda and stir.
3. pour into 9x13 pan.
4. refrigerate until thickened.
5. add the crushed pineapple, bananas, and marshmallows.
6. refrigerate until set.
7. frost with custard frosting (you will make this with the next steps).
8. Cook Juice, sugar, and flower combined, and egg over low heat until thick.
9. remove from heat and cool.
10. when cool add cool whip or whipped cream.
11. frost the jello.
12. sprinkle with grated cheese.
Title: Sachertorte Cookies
Ingredients:
- 1 butter
- 1 - 5 1/8 instant vanilla pudding
- 1 egg
- 2 flour
- 1/2 sugar
- 3 chocolate chips
- 1/2 butter
- 3
Instructions:
1. Cream butter and instant pudding until light and fluffy.
2. Add egg.
3. Gradually add flour, blend until smooth.
4. Form balls of cookie dough and roll in sugar.
5. Place on ungreased cookie sheet. Press thumb into center of each cookie.
6. Bake at 325 for 15-18 minutes.
7. Remove from baking sheet immediately place on wire racks to cool.
8. Spoon 1/2 tsp jam into thumbprint on cookie.
9. In small microwave safe bowl, place chocolate chips and butter. Microwave at 50% power for 30 seconds, stirring, chips and butter may need to be melted a little more watch carefully as to not burn.
10. Spoon over jam filled cookies.
11. Chill then serve.
Title: Cherry Angel Food Cake
Ingredients:
- 1 3/4 all-purpose flour
- 1 cream of tartar
- 1 1/2 vanilla extract
- 1 1/2 salt
- 1/2 sugar
- 1/4 sugar
- 1 1/2 maraschino cherry
- 2
- 1/2
- 3/4
Instructions:
1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Sift flour twice; set aside. Add cream of tartar, extracts and salt to egg whites; beat on medium speed until soft peaks form. Gradually beat in 3/4 cup sugar, about 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Combine flour and remaining sugar; gradually fold into batter, 1/4 cup at a time. Fold in cherries.
2. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 30-35 minute or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. Run a knife around the sides and center tube of pan. Remove cake to a serving plate. Serve with whipped topping.