lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Layer Cake (Gluten Free)
Ingredients:
- 1 canola oil
- 2 1/2 salt
- 1/2 baking powder
- 1 xanthan gum
- 1 milk
- 1 vanilla
- 1 lemon zest
- 1 granulated sugar
- 2 eggs
- 4 lemon zest
- 2 fresh lemon juice
- 1/4 granulated sugar
- 2 guar gum
- 3 unsalted butter
- 1/4 unsalted butter
- 1/4 confectioners' sugar
- 1/4 fresh lemon juice
- 1 lemon zest
- 3 1/2
- 1/4
- 1/2
- 2
Instructions:
1. Make cake layers:.
2. Put oven rack in middle position and preheat oven to 350°F Brush cake pans with canola oil. Line bottoms of two 9-inch round cake pans with a round of parchment or wax paper, then oil paper.
3. Whisk together flour mix, salt, baking powder, and xanthan gum until combined well. Stir together milk, canola oil (1 cup), vanilla, and zest in another bowl.
4. Beat together sugar and eggs in a large bowl with an electric mixer at medium speed just until combined, about 1 minute. Reduce speed to low and add flour and milk mixtures alternately in batches, beginning and ending with flour mixture and mixing until just combined.
5. Divide batter evenly between cake pans, smoothing tops, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 35 to 40 minutes.
6. Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of 1 cake layer and invert rack over cake pan, then invert cake onto rack. Repeat with second layer. Peel off paper and cool layers completely.
7. Make curd:.
8. Whisk together zest, lemon juice, sugar, yolks, a pinch of salt, and guar gum in a 1-quart heavy saucepan. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 5 minutes. Whisk in extract. Immediately pour curd into a bowl, then cover surface with wax paper and chill until cold, about 30 minutes.
9. Make frosting:.
10. Beat butter with an electric mixer at high speed until light and fluffy, about 1 minute. Reduce speed to low and add confectioners sugar, lemon juice, extract, and zest, then mix until creamy and smooth, about 2 minutes.
11. Frost cake:.
12. Halve each cake layer horizontally using a long serrated knife. Spread bottom half of each cake layer with half of lemon curd, then top with remaining cake layers to form two sandwiched cakes. Put 1 sandwiched cake on a cake stand or platter and spread a heaping 1/2 cup frosting over top, then cover with remaining sandwiched cake. Frost top and sides of cake with remaining frosting.
13. Cooks' notes:.
14. Cake layers can be made (but not halved) 1 day ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature.
15. Lemon curd can be chilled up to 3 days.
16. Cake can be completely assembled and frosted 4 hours ahead and kept at room temperature, or 1 day ahead and chilled, loosely covered. Bring to room temperature before serving.
Title: Chocolate Cinnamon Nut Bars
Ingredients:
- 2 all-purpose flour
- 3/4 butter
- 1/3 sugar
- 3/4 baking powder
- 3/4 ground cinnamon
- 1 1/2 butter
- 1 brown sugar
- 1/4 eggs
- 1 1/4 vanilla
- 3 powdered sugar
- 1
Instructions:
1. Heat oven to *350.
2. Combine flour, 3/4 cup of butter, sugar, baking powder and cinnamon in a large mixing bowl. Beat at medium speed until crumbly. Stir in nuts by hand.
3. Press dough onto bottom of an ungreased 13x9-inch baking pan. Bake for 15 to 18 minutes until firm.
4. Meanwhile, melt chips and 1/4 cup butter in a medium saucepan on low heat; stir until smooth.
5. Remove from heat; add brown sugar, eggs,and vanilla. Stir until well mixed. Pour mixture over hot baked crust. Continue baking for 20 to 25 minutes or until the center is set.
6. Cool completely and sprinkle with powdered sugar.
Title: Chocolate Eclairs
Ingredients:
- 2 French vanilla instant pudding
- 1 Cool Whip
- 4 cream cheese
- 1 graham crackers
- 4 chocolate chips
- 1 confectioners' sugar
- 3 margarine
- milk
Instructions:
1. Melt 1 tablespoon butter in 9x13 inch casserole dish. Line bottom of pan with graham crackers. In separate bowl, mix cream cheese and 1/2 cup milk until smooth. Set aside.
2. Prepare pudding mix according to package directions, leaving out 1/2 cup of milk. Add cream cheese mixture to pudding. Fold in Cool Whip. Pour over graham crackers.
3. Place another layer of graham crackers over pudding mixture. In separate bowl, melt chocolate chips with rest of margarine. Mix well. Add confectioners sugar. Pour on top of crackers. Add water if needed to thin mixture.
4. Refrigerate overnight.
Title: Boiled Spice Cake Bars
Ingredients:
- 2 brown sugar
- 2 cold water
- 2/3 shortening
- 1 clove
- 2 nutmeg
- 2 cinnamon
- 1 1/2 raisins
- 1/8 salt
- 3 flour
- 2 baking soda
Instructions:
1. Combine first 8 ingredients in a medium saucepan and boil for 3 minutes.
2. Cool completely, then stir in flour and baking soda.
3. Pour into greased and floured 9 X 13" cake pan.
4. Bake at 350° for 40 to 45 minutes or until toothpick inserted in middle of cake comes out clean.
5. Cool and frost or dust with powdered sugar just before serving.
Title: Andes Fudge Cookies
Ingredients:
- 1/4 brown rice
- 1/4 xanthan gum
- 1/8 salt
- 1/4 baking powder
- 1/2 bittersweet chocolate
- 4 chocolate
- 2 unsalted butter
- 2 eggs
- 2 granulated sugar
- 2 vanilla
- 1/2 white chocolate chips
- 1
- 2
- 4
Instructions:
1. Preheat oven for 350ËšF. Prepare baking sheets with silpat mat or parchment paper (two if you have them).
2. Whisk together the rice flours, xanthan gum, baking soda, and salt. Set aside.
3. Melt the butter, 60% chocolate, semisweet chocolate chips, and unsweetened chocolate in a microwave safe bowl. Or if you have a double boiler use that. Microwaving chocolate can be tricky, the key is short intervals. I do it in 15-20 second intervals (the closer to completely melted, the shorter the time). It took about 6 times or so. Stir in between every go in the microwave. The chocolate should be smooth without any noticeable chunks. Allow to cool slightly, but still fluid.
4. While you're melting the chocolate, beat together the eggs, sugar, and vanilla. Beat on high until light and frothy, about 5 minutes. This step is what will make the cookies have that shiny, crackly exterior.
5. Turn the mixer to low, and add the melted chocolate/butter mixture to the eggs.
6. Add the flour mixture. Scrape down sides of the bowl to make sure everything is evenly incorporated.
7. Mixture should be silky and shiny. Slightly thick but with fluidity.
8. Mix in the white chocolate chips and the chopped Andes mints.
9. Drop the cookies onto a baking sheet about 2 inches apart.
10. If you only have one baking sheet, prescoop the rest of the dough as well. Due to the chocolate content, this dough will harden up pretty quickly. It's perfectly fine to bake once they've hardened, but they're more difficult to scoop.
11. Bake for 10 minutes, turning half way. Bake until the top looks glossy and cracked.
12. Cool on the baking sheet at least 5 minutes. Transfer parchment or mat onto a cooling rack and cool until you can easily peal the cookies off the mat. Cool on cooling rack for another 20-30 minutes until completely cooled. You want to allow the cookies to set.
13. These cookies are great when cooled, you can also warm them. They stay great for a few days in an airtight container.
Title: Luby's Cafeteria Lemon Sour Cream Cake
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 3 extra-large eggs
- 5 sour cream
- 1 flour
- 1/4 baking powder
- 3 vanilla extract
- 1/2 confectioners' sugar
- 2 butter
- 1 fresh lemon juice
- 2
- 4
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. In a large bowl, cream butter, shortening and sugar until smooth and fluffy.
3. Add eggs, one at a time, then add sour cream and milk, mixing until smooth.
4. Blend flour mixture into batter with a rubber spatula, stir in the extracts.
5. Pour into a greased and floured 10-inch tube pan and bake 1 hour 30 minutes or until a tester inserted in center comes out clean.
6. Cool cake in the pan 10 minutes.
7. Remove the cake from pan and cool on a rack.
8. Lemon Sauce:
9. In a medium-size bowl, whisk together sugar, butter and lemon juice until smooth.
10. Drizzle over cake just prior to serving.
Title: Chocolate Vinegar Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 3 baking soda
- 1 salt
- 1/2 vanilla extract
- 1 vinegar
- 1 butter
- 5 regular margarine
- 1 water
- 1 3/4 confectioners' sugar
- 3 coffee
- 3 vanilla extract
- 1/2 butter
- 3 regular margarine
Instructions:
1. Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing bowl.
2. Make 3 wells in the dry ingredients.
3. Pour vanilla into 1 well; vinegar into 1 well and melted butter into the third.
4. Pour water over all.
5. Beat with a wooden spoon until well blended.
6. Pour batter into a greased 9-inch square baking pan.
7. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done.
8. Cool in pan on rack.
9. Frost with Mocha Chocolate Frosting.
10. Cut into squares.
11. MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a mixing bowl.
12. Beat, with an electric mixer set at medium speed, until smooth.
13. NOTE: This recipe came from a very old church cookbook that the woman found and is typical of many of the recipes of the 1800's.
14. The vinegar was used to keep the cake from spoiling.
15. Try this and I think that you will like it.
Title: Christmas Cookies
Ingredients:
- 1 1/2 confectioners' sugar
- 1 butter
- 1 margarine
- 1 1/2 egg
- 2 1/4 vanilla extract
- 1 all-purpose flour
- 1 baking soda
- 2 cream of tartar
- 1/4 confectioners' sugar
- 2 light corn syrup
- water
Instructions:
1. In a large mixing bowl combine the 1st seven ingredients in order given and mix well.
2. Chill dough 2-3 hours or until dough is easy to handle.
3. Roll out on a lightly floured surface to about ¼ inch thickness.
4. Cut with various cookie cutters.
5. (Cookie cutters may have to be floured).
6. Place on a greased cookie sheets.
7. Bake at 375° for 7-8 minutes or until lightly brown.
8. Cool on wire racks.
9. For frosting combine sugar, corn syrup, and water in small bowl.
10. Transfer equal amounts of frosting into separate bowls.
11. Add desired amount of butter/mint flavoring.
12. Mix in food coloring.
13. Frost cookies and refrigerate overnight.
Title: Diabetic Oatmeal Cookies With Chocolate Chunks and Candied Ginge
Ingredients:
- 2 old fashioned oats
- 1 whole wheat flour
- 1/2 all-purpose flour
- 1/2 salt
- 1/2 baking soda
- 1/2 ground ginger
- 3/4 margarine
- 1 Splenda sugar substitute
- 1/4 pure vanilla extract
- 2 bittersweet chocolate
- 1 crystallized ginger
- 1/2 pecans
- 1/2
Instructions:
1. Arrange racks in upper and lower thirds of oven and preheat to 375°F Line 2 large baking sheets with parchment paper.
2. In food processor, combine oats, both flours, salt, and baking soda and ground ginger.
3. Pulse until oats are coarsely chopped, about 6 (1-second) pulses and set aside.
4. Using electric mixer at high speed, beat butter and Splenda brown sugar until fluffy, 2 to 3 minutes.
5. Add egg white and vanilla and beat until smooth, about 1 minute. Add oat mixture and mix at low speed just until incorporated.
6. Stir in chocolate and ginger.
7. Drop rounded tablespoons of dough about 2 inches apart onto baking sheets.
8. Bake, 2 pans at a time, switching positions of pans halfway through baking, until golden and slightly crisp on edges, about 10 to 14 minutes. Cool on sheets 3 minutes, then transfer to racks to cool completely. Continue making cookies with remaining dough and cooled sheets.
9. Transportation tips:
10. To keep them fresh, pack the cookies in covered containers with waxed paper between each layer. If it's very hot out, you may want to refrigerate them until you leave to ensure that they won't melt before dessert time.
Title: Tropical Sunshine Cake
Ingredients:
- 1 evaporated milk
- 1 eggs
- 2 powdered sugar
- 1 flaked coconut
- 3/4
- 1
Instructions:
1. Preheat oven to 350°F
2. Grease 13 x 9-inch baking pan.
3. Combine cake mix, evaporated milk and eggs in large mixer bowl.
4. Beat on low speed for 2 minutes.
5. Stir in 1 cup pineapple.
6. Pour batter into prepared baking pan.
7. BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
8. Cool in pan on wire rack for 15 minutes.
9. COMBINE sugar and 2 tablespoons reserved pineapple juice in small bowl; mix until smooth.
10. Spread over warm cake, sprinkle with coconut and remaining pineapple. Cool completely before serving.
11. Top with whipped cream, if desired.
Title: Very Addicting Chex Mix
Ingredients:
- 12 butter
- 1 brown sugar
- 1/3 pecan halves
- 1
- 2
- 4
- 1
Instructions:
1. Melt butter and add syrup and brown sugar. Bring to a boil and cook 2 minutes in a large saucepan. Turn off.
2. Add 1 box of Crispix cereal and 1/3 bag of pretzels and pecan halves and mix together.
3. Put on 2 large cookie sheets (I spray with pam first) and bake at 300°F for 10 minutes. Then turn with a spatula and cook an additional 10 minutes.
4. Cool and put in a bowl and add some m&m's.
Title: Dreamy Bedtime Pillows
Ingredients:
- 1 1/4 flour
- 3 baking powder
- 1 baking soda
- 1/8 salt
- 1/8 unsalted butter
- 1/4 sugar
- 1/2 egg
- 1 vanilla extract
- 1/2
- 24
- 1/4
Instructions:
1. Preheat oven to 375°F.
2. Sift together flour, cocoa, baking powder, baking soda and salt and set aside.
3. Cream butter with sugar on medium speed until light, about 2 minutes. Add egg and vanilla, beating well.
4. Gradually add flour mixture and blend well. Gather dough into two separate balls, press down to make disks, then cover with plastic wrap and refrigerate 1 to 2 hours, until firm. (will keep up to 1 week refrigerated or 6 months in the freezer).
5. Using one disc at a time, carefully roll out dough to 4" wide and 1/4 inch thick between 2 sheets of parchment paper. Place 1 morsel onto the bottom half of the dough. Using the bottom parchment sheet, place top of dough over morsels and gently press down over parchment between the pillows to seal. Lift parchment and using a pizza cutter or other sharp object, cut between the pillows to separate.
6. Carefully transfer to baking sheet and bake for 5-7 minutes till done. Remove to wire rack to cool. When cool, spread tops with cream cheese frosting.
Title: cream of wheat cake
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1 vanilla extract
- 2 eggs
- 2 baking powder
- 1 baking soda
- 1/2 plain yogurt
- 3/4 sugar
- 2 water
- 1 1/2 lemon juice
- 1
Instructions:
1. Cream the butter, sugar and vanilla extract together in a medium bowl until light and fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Sift the cream of wheat with the baking powder and baking soda two times, then fold into the butter mix alternately with the yogurt.
4. Grease a 8x12 inch pan and fold the batter into it evenly.
5. Arrange the almonds along the top so that each half will be in the center of a piece when it's cut, you should have about 4 almonds across and 7 almonds down.
6. Bake in preheated oven at 350 degrees about 30-35 minutes or until a toothpick comes out clean.
7. Meanwhile, make the syrup by dissolving the sugar into the water in a small heavy saucepan over high heat until it begins to boil.
8. Add the lemon juice.
9. Turn the heat down to med-high, and boil rapidly about 10 minutes, then cool by standing the pan in a larger pan of cold water.
10. When the cake is cooled, cut as desired.
11. We usually make diamond shapes or squares, and serve by spooning the syrup over the cake.
12. If desired, thick whipped cream can be served over top instead, or a bit of honey syrup.
Title: Mayonnaise Cake
Ingredients:
- 2 flour
- 1/2 baking soda
- 1 1/2 salt
- 1/4 sugar
- 1 mayonnaise
- 3/4 water
- 1 vanilla
- 1
Instructions:
1. Sift together the flour, cocoa, soda and salt.
2. Cream together the sugar, mayonnaise, water and vanilla.
3. Add dry ingredients to the creamed mixture; stir until well blended.
4. Pour batter into greased and floured layer cake pans (or a 9- x 13-inch pan).
5. Bake at 350°F for about 25 minutes.
Title: Carrot Sheet Cake With Frosting
Ingredients:
- 4 eggs
- 1 sugar
- 2 all-purpose flour
- 2 baking soda
- 2 baking powder
- 1/4 ground cinnamon
- 2 salt
- 1/2 carrots
- 3 walnuts
- 2/3 cream cheese
- 1 butter
- 1/2 margarine
- 1 vanilla extract
- 4 icing sugar
- 2/3 walnuts
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease a 15" x 10" x 1" baking pan (I use Pan Release Recipe #78579).
3. In a mixing bowl, beat eggs, oil and sugar until smooth.
4. Combine flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat well.
5. Stir in carrots and walnuts.
6. Pour into prepared baking pan.
7. Bake in preheated 350 degree fahrenheit oven for 35 minutes or until a toothpick inserted near the center comes out clean.
8. Cool on a wire rack.
9. FROSTING:
10. Beat cream cheese, butter and vanilla in a mixing bowl until smooth.
11. Beat in icing sugar.
12. Spread over cake.
13. Sprinkle with chopped nuts.
Title: Dutch Butter Cakes
Ingredients:
- 1 butter
- 1 sugar
- 1 1/2 flour
- 2 eggs
- 1 lemon zest
- 1/8 salt
Instructions:
1. Cream butter and sugar. add the lemon zest. Add egg, then sifted dry ingredients.
2. Divide between 2 buttered 9" pie tins. Bake 375 degrees, 20 minutes.
Title: Apple Crunch
Ingredients:
- 1 old fashioned oats
- 1/2 flour
- 1 brown sugar
- 1/2 butter
- 3 margarine
- 1 apples
- 1 flour
- 1 cinnamon
- 1 salt
- 1/2 water
- granulated sugar
Instructions:
1. Mix the oats, 1/2 cup flour, and brown sugar in a bowl; cut in the butter or margarine until crumbly. Place half of the mixture in the bottom of a greased 8x8" baking dish.
2. Combine the apples, 1 tablespoons flour, cinnamon, salt, water, and granulated sugar; place in the baking dish over the oat mixture.
3. Cover with the remaining oat mixture. Bake at 350 degrees for 45 minutes.
Title: Bread Pudding
Ingredients:
- 1 currants
- 1/2 raisins
- 1/2 sultana
- 1/2 banana
- 1/2 dates
- 1/2 fig
- 1/2 apple
- 1/2 marmalade
- 1/2 lemon, zest of
- 1/2 orange, zest of
- 1/2 porridge oats
- 1 wheat germ
- 1 flax seed
- 1/2 - 3/4 allspice
- 1 -2 dark molasses
- 1 -2 brown sugar
- 1 applesauce
- 1/2
Instructions:
1. If mixture looks too dry, apple sauce may be added,consistency should be that of a fruit cake mixture.
2. If too wet add more oats.
3. Soak bread in cold tea or plain cold water until thoroughly soaked.
4. Drain into a colander, and using the base of a sturdy bowl, press out excess liquid.
5. Turn into a large mixing bowl, add all other ingredients, mix well.
6. May be cooked in loaf style pans, or square or rectangular glass pans, at 350 degrees for about an hour, until a knife comes out fairly clean.
Title: The Very Best Pound Cake
Ingredients:
- 4 all-purpose flour
- 1 unsalted butter
- 10 eggs
- 3 sugar
Instructions:
1. Cream flour and butter together until smooth. I do this part in my stand mixer.
2. Beat eggs and sugar together until lemon colored and frothy, I do this part with my hand held mixer.
3. Add egg and sugar mixture to flour and butter mixture and mix until smooth and creamy.
4. Place batter into a greased and floured 10” tube cake pan. Tap the bottom of the pan on a counter top a couple of times to get rid of any air bubbles.
5. Bake @ 300° for 1 ½ hours or until tests done with toothpick.
Title: Easy Gluten Free Red Velvet Cake With Homemade Cream Cheese Fros
Ingredients:
- 3 Jello Instant Vanilla Pudding Mix
- 1/2 butter
- 1 buttermilk
- 3 eggs
- 2 vanilla
- 1/2 butter
- 16 cream cheese
- 4 powdered sugar
- 2 vanilla
- 3 heavy cream
Instructions:
1. Cake:
2. Pre heat oven to 350 deg (lower to 325 for dark/non stick pans).
3. Spray two 8 inch round pans with baking spray or grease with butter.
4. Combine dry ingredients (cake mix, cocoa powder and pudding mix) in a medium bowl until well blended.
5. In a seperate bowl combine wet ingredients (butter, buttermilk, beaten eggs, vanilla, food coloring) and mix unitl well blended.
6. Now slowly add your wet ingredients to you dry ingredients, mixing and scraping the side of the bowl as you go. Continue until all are well blended and beat for additional 2 minutes.
7. Note: Batter will be thick, if you think it is too thick for your mixer to handle you can add more buttermilk to thin it down, but don't add too much.
8. Pour batter evenly split between the two baking pans.
9. Bake according to package directions or until toothpick comes out center clean -- approx 30 minute.
10. Cool.
11. Optional Homemade Frosting - Make while the cake is cooking:
12. Cream butter and cream cheese together until they are light and fluffy.
13. Gradually add the powdered sugar and continue beating until well blended.
14. Add vanilla and heavy cream and beat until fluffy and spreadable.
15. Optional: For a thicker frosting you can add more powdered sugar until you get the consistency you are looking for.
16. Place into the refrigerator until you are ready to use.
17. Assembly:
18. Make sure cakes have cooled.
19. Stir the frosting until it is spreadable again.
20. Place first layer of cake on plate.
21. Spread 1/3 of the frosting over this layer.
22. Place the second layer (upside down) on top.
23. Spread the rest of the frosting over the entire cake.
24. Refrigerate until you are ready to serve.
Title: Red Velvet Cookies With Cream Cheese Frosting
Ingredients:
- 2 3/4 all-purpose flour
- 1/3 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1/4 butter
- 1 sugar
- 1 1/4 eggs
- 2 vanilla extract
- 2 buttermilk
- 1 parchment paper
- 3/4 cream cheese
- 1 butter
- 1/2 vanilla extract
- 1/2 salt
- 1 powdered sugar
Instructions:
1. Preheat oven to 350°.
2. Combine the first 5 ingredients in a mixing bowl.
3. Beat butter at medium speed with an electric mixer 2 minutes, until creamy.
4. Gradually add sugar, beating well.
5. Add eggs, 1 at a time, beating until blended after each addition.
6. Beat in food coloring and vanilla.
7. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
8. Beat at low speed until blended after each addition, stopping to scrape the bowl as needed.
9. Drop dough by 1/4 cupfuls 3 inches apart onto parchment paper-lined baking sheets.
10. Spread dough to 3-inch rounds.
11. Bake for 15 minutes, until tops are set; cool on baking sheets 5 minutes.
12. Remove to wire racks, and cool completely.
13. Crumble 1 cookie into fine crumbs to use as garnish.
14. Make frosting--beat cream cheese, butter, vanilla, and salt at medium speed with an electric mixer 1 minute, until creamy.
15. Gradually add powdered sugar, beating at low speed 2 minutes or until smooth.
16. Spread about 2 1/2 tablespoons cream cheese frosting onto each cookie; sprinkle with crumbs.
17. Store cookies in refrigerator up to 5 days.
Title: Traditional Chocolate Sheet Cake
Ingredients:
- 1 butter
- 1 water
- 1/3 cocoa powder
- 2 sugar
- 2 flour
- 1 salt
- 2 eggs
- 1 baking soda
- 1/2 sour cream
- 1 vanilla extract
- 1/2 butter
- 1/3 cocoa powder
- 1/3 milk
- 1 powdered sugar
- 1 vanilla extract
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 15 x 10 x 1 inch Jelly Roll pan, set aside.
3. Sift together flour, baking soda and salt.
4. In a saucepan combine butter, water and cocoa. Heat until butter is melted.
5. Remove from heat, add in sugar, eggs, sour cream and vanilla, blending well.
6. Carefully whisk in flour a little at a time, making sure there are no lumps.
7. Pour batter into jelly roll pan, spreading batter to all sides and corners. Bake for 20 minutes or until toothpick comes out clean.
8. For the icing:
9. Combine butter, cocoa and milk in saucepan, bring to a boil.
10. Remove from heat and add in vanilla and powdered sugar.
11. Mix well.
Title: Ricotta Stuffed Apricots
Ingredients:
- 1 ricotta cheese
- 2 honey
- 1/2 cinnamon
- 1
Instructions:
1. Mix ricotta, honey and cinnamon.
2. Spoon mixture into a piping bag with a star tip. I use a #18, but any size will work as long as it is large enough for the ricotta mixture to be piped through it.
3. Take each apricot and roll it in your fingers to reveal the hole made when the pits were removed. Pipe the ricotta mixture into this hole, filling the apricot.