lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Squares
Ingredients:
- 2 flour
- 1/2 icing sugar
- 1 unsalted butter
- 1 salt
- 3 eggs
- 2 canned pumpkin puree
- 3/4 brown sugar
- 1/3 corn syrup
- 1/2 lemon juice
- 2 vanilla extract
- 1 cinnamon
- 1 allspice
- 1/2 nutmeg
- 1/2 ground ginger
- 1/4 salt
- 2 butter
- 2 cream cheese
- 1/2 icing sugar
- 1/4 milk
Instructions:
1. Preheat oven to 350 degrees Line 9 X 13 inch baking pan with parchment paper Mix flour and icing sugar together with butter and salt in a food processor or by hand until mixture just comes together.
2. Do not let it form a ball.
3. Pat into lined baking pan.
4. Bake for 15 minutes or until golden at the edges In food processor or blender, combine eggs, pumpkin, sugar, corn syrup, whipping cream, lemon juice, vanilla, cinnamon, allspice, ginger, and salt.
5. Process until well combined.
6. Scrape sides and process again.
7. Pour over base and bake for 35 to 45 minutes or until center springs back when touched.
8. Cool squares.
9. Combine butter and cream cheese with a hand beater until soft and fluffy.
10. Beat in icing sugar and milk.
11. Pour into a plastic sandwich bag and cut a small hole in one corner.
12. Drizzle over squares.
13. Chill then cut into squares.
Title: Mean Chef'sflan De Almendras (Almond Flan),
Ingredients:
- 1 water
- 1 3/4 sugar
- 1/2 milk
- 3 lemon, rind of
- 1 eggs
- 6 salt
- 1/4 orange
Instructions:
1. Use a 9 inch round baking pan.
2. caramelize the sugar and water on low heat in a stainless steel saucepan.
3. When the sugar turns golden, remove from heat and coat the baking pan bottom with the caramel.
4. In a blender, mix the rest of the ingredients except the orange until smooth.
5. Pour the mixture into the caramelized baking pan and place in a larger pan containing 1 inch of water.
6. Bake at 350 degrees for about one hour until top is set and golden.
7. Remove pan from the water and allow to cool.
8. Place a serving plate over pan and flip over.
9. Remove the pan.
10. Chill at least an hour before serving.
11. Serve with the orange slices as a garnish.
Title: Nutella S'mores
Ingredients:
- 6 graham crackers
- 6 marshmallows
- 6
Instructions:
1. First, spread each cracker with nutella, using 1 TBSP two halves.
2. Either roast marshmallows over a fire, stove, or cook in microwave for about 15 seconds.
3. Place marshmallow on graham cracker that is spread with nutella and top with another.
Title: Brown Rice Pudding With Apples and Pears (Ww Core Plus)
Ingredients:
- 4 1/2 nonfat milk
- 1/3 brown rice
- 1 cinnamon sticks
- 3 vanilla bean
- 1 salt
- 3 brown sugar
- 1 1/4 Splenda sugar substitute
- 1 vanilla
- 1/4 ground nutmeg
- 2 plain nonfat yogurt
- 1 tart apples
- pear
Instructions:
1. Place powdered milk in a large heavy sauce pan, add about 1 cup of milk and whisk to form a slurry. Add remaining milk and continue to whisk. Place the milk mixture over medium high heat adding cinnamon sticks or vanilla bean, rice and salt. (If you are using the bean, use a knife to cut a lengthwise slit across the bean so that it releases the seeds into the milk.) Bring just to a boil, do not let the milk scald, and reduce heat to a low simmer. Cook for 60-70 minutes, stirring occasionally. At the end of the hour the milk should be almost fully absorbed, about three quarters gone.
2. Stir in the sugar, vanilla (if using cinnamon sticks), nutmeg and three quarters of the fruit continuing to cook another 15 minutes. The rice pudding mixture will continue to thicken which is good.
3. Remove the pudding from the heat and fetch out the cinnamon sticks. Stir in the yogurt.
4. Transfer the warm pudding to a serving bowl or individual serving dishes. Garnish with remaining diced fruit and sprinkle with cinnamon.
Title: Lemon Almond Sour Cream Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 1/2 sour cream
- 1/2 lemon yogurt
- 3 all-purpose flour
- 1/2 baking soda
- 6 eggs
- 1/2 lime, juice of
- 1/2
- 1
Instructions:
1. Preheat Oven to 325°.
2. Next butter and flour a large Tube or Bundt pan.
3. Cream together Sugar and Butter.
4. Then add Sour cream and Yogurt.
5. Sift Flour and Baking soda and add to the sugar mixture alternating with the eggs one at a time.
6. Add extracts or flavorings, then the Lemon or Lime Juice. Mix until light and Fluffy.
7. Pour batter into the prepared bundt pan and bake for 1 hour, (Oven temperature varies so it may take an extra 10 to 20 minutes depending on your Oven) or until toothpick inserted comes out clean.
Title: Maple Syrup Pudding Cake
Ingredients:
- 1 maple syrup
- 1/2 pecans
- 2 butter
- 1/2 sugar
- 1 egg
- 1/2 milk
- 1 cake flour
- 2 baking powder
- 1 salt
Instructions:
1. Bring 1 maple syrup almost to a boil.
2. Cream together butter, sugar and egg.
3. Combine and add milk, flour,baking powder and salt.
4. Grease and flour one 8 inches cake pan.
5. Add maple syrup; drop in chopped pecans.
6. Cover with cake batter and bake at 350 degrees for
7. 20-30 minutes. Turn upside down and serve with ice-cream.
Title: Amaretti Stuffed Peaches
Ingredients:
- 4 red currant jelly
- 8 amaretti cookies
- 8
Instructions:
1. Preheat oven to 350. Place the peaches cut side up in a 7 by 11 inch baking dish.
2. Spoon 1 teaspoon red currant jelly into each hollow.
3. Spoon 1 crushed amaretti cookie into each hollow.
4. Cover with foil and bake for 25 minutes or until tender.
Title: Angel Wing Cookies
Ingredients:
- 4 flour
- 2 sugar
- 1/4 salt
- 6 sour cream
- 1 butter
- 2 vanilla
- 1 confectioners' sugar
- 1/2
Instructions:
1. Combine flour, sugar and salt in large bowl.
2. Beat egg yolks until pale yellow.
3. Add to flour mixture all the rest of the ingredients.
4. Stir until blended then knead until dough until well blended.
5. Roll out on floured surface to 1/8" thickness.
6. Using a pastry wheel, cut 1" X 3" strips.
7. Make a slit in the center of the dough and pull one end of the strip through it.
8. Deep fry in 375 degree oil for about 3 minutes.
9. Dust with confectioner sugar.
10. *I am not exactly sure on amount of cookies since I don't know if grandma does double batches but with 4 cups of flour I'm assuming it's a good amount.
Title: Almond Butter Cookies
Ingredients:
- 1 white sugar
- 1 brown sugar
- 1 butter
- 1 molasses
- 1 almond butter
- 2 eggs
- 1 vanilla
- 1 salt
- 1/2 baking soda
- 2 flour
- 2
Instructions:
1. Preheat oven to 350.
2. Mix flour, baking soda and salt, set aside.
3. Cream butter and sugars together with a mixer.
4. Add Molasses and almond butter, mix until blended.
5. Add eggs, vanilla and pure almond extract, mix well.
6. Add dry ingredients a little at a time until well mixed.
7. Using a medium sized cookie scoop or drop by a tablespoon onto a nonstick cookie sheet. Bake for 12 minutes.
Title: Golden Bread Pudding
Ingredients:
- 3 eggs
- 3 warm water
- 3 butter
- 1 vanilla extract
- 2 salt
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9 inch square pan with butter or cooking spray.
3. Place bread cubes in pan.
4. In a large bowl beat eggs.
5. Stir in rest of ingredients.
6. Pour over bread cubes.
7. Bake for 45-50 minutes.
8. Serve warm or chilled.
9. Really good with whipped cream.
10. Refrigerate leftovers.
Title: Cactus Jack Cake
Ingredients:
- 1 raisins
- 1/2 shortening
- 2 sugar
- 2 ground cinnamon
- 1/2 ground cloves
- 2 boiling water
- 1/2 hot water
- 2 baking soda
- 3 3/4 flour
- 1 salt
Instructions:
1. Add raisens, shortening, sugar, cinnamon, and cloves to 2 cups boiling water and simmer for 10 minutes.
2. Let cool, then add 1/2 cup hot tap water with soda disolved in it.
3. Sift together flour and salt and add to mixture.
4. Bake in a greased 10X6 inch loaf pan at 275 degrees for 1 1/2 hours or until a toothpick inserted in the middle comes out clean.
Title: Baked Apple
Ingredients:
- 1 apple
- 1 maple syrup
Instructions:
1. Heat oven to 375° degrees.
2. Remove the apple's core and place the apple in a baking dish.
3. Fill the hollowed-out center with syrup and bake until tender, approximately 20 minutes.
Title: Frangelico Chocolate Cake
Ingredients:
- 1 hazelnuts
- 1 instant chocolate pudding mix
- 1 eggs
- 4 cold water
- 1/2 butter
- 1/2 water
- 1/2 sugar
- 1/2
- 1/4
- 1
- 1/2
Instructions:
1. Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
2. Stir together cake mix, pudding mix, eggs, water, oil and Frangelico.
3. Pour batter over nuts.
4. Bake at 325 in oven for 1 hour.
5. Cool 10 minutes in pan.
6. Invert onto serving plate and prick top.
7. Glaze-----------------.
8. Melt butter in saucepan.
9. Stir in water and sugar.
10. Boil 5 minutes, stirring constantly.
11. Remove from heat.
12. Stir in rum.
13. Brush glaze evenly over top and sides of cake.
14. Allow cake to absorb glaze.
15. Repeat until glaze is used up.
Title: Fresh Apple Cake
Ingredients:
- 2 eggs
- 1 1/2 sugar
- 2 vanilla extract
- 1 1/4 canola oil
- 3 apples
- 1 lemon juice
- 1 pecans
- 1 1/2 flour
- 1 1/2 whole wheat flour
- 1 salt
- 1 baking soda
- 1 cinnamon
Instructions:
1. Beat eggs until frothy, then add sugar, mix well.
2. Next add vanilla, and oil mix thoroughly.
3. Peel, core, dice apples, sprinkle lemon juice to keep from turning brown while getting other ingredients ready.
4. Chop pecans mix with chopped apples, flours, salt,soda, and cinnamon.
5. Add dry ingredients a spoon at a time to batter, it will become very thick.
6. Do Not Over Mix.
7. Bake in greased and floured bundt pan at 325 degrees for 1 hour 15 minutes testing with toothpick for doneness.
8. Cool in pan for 12 minutes before removing.
9. Or may bake in tube pan.
Title: Diabetic Espresso Cream Roll
Ingredients:
- 4 eggs
- 4 granulated sugar
- 1 sugar substitute
- 2 water
- 1 vanilla extract
- 1/4 cake flour
- 4 baking powder
- 3/4 salt
- 1/8 confectioners' sugar
- 1 hot water
- 2 instant espresso coffee powder
- 1 part-skim ricotta cheese
- 2 low-fat vanilla yogurt
- 2 sugar substitute
- 1 granulated sugar
- 3/4
- 1
Instructions:
1. ~CAKE~.
2. Preheat oven to 325 degrees.
3. Spray 15.
4. 5 x 10.
5. 5 inch jelly-roll pan with nonstick cooking spray, line with parchment or waxed paper, and lightly spray paper with nonstick spray.
6. In small bowl, beat egg whites until soft peaks form.
7. Gradually add 2 tablespoons sugar, continue to beat until stiff.
8. In large bowl, beat egg yolks, 1 tsp sweet-n-low, and remaining 2 tablespoons of granulated sugar until thick and lemon colored.
9. Add water and vanilla, mixing well.
10. Add flour, 3 tablespoons cocoa, baking powder and salt into egg yolk mixture, mixing well.
11. Gently fold egg whites into egg yolk mixture.
12. Spread batter into pan and bake for 12-15 minutes or until cake springs back when touched in center.
13. Immediately invert cake onto paper towels that have been sprinkled with 1 tablespoon of cocoa.
14. Remove waxed paper and, using the paper towels, roll into'jelly roll' shape.
15. Completely cool rolled cake, seam side down.
16. ~FILLING~.
17. Mix coffee granules with hot water until completely dissolved.
18. In bowl, mix all*FILLING* ingredients, including dissolved expresso, with a blender until smooth.
19. Cover and refrigerate filling until ready to use.
20. ~~TOMAKE THE CREAM ROLL~~.
21. Unroll cake after it is completely cooled and spread with filling.
22. Roll cake back up without the towel.
23. Use a strainer to sprinkle cake with confectioner's sugar.
24. Refrigerate cake until ready to serve.
Title: Apple Matzo Kugel
Ingredients:
- 3 -4 eggs
- 3 salt
- 1/2 brown sugar
- 1/2 butter
- 1/4 margarine
- 1 cinnamon
- 1/2 pecans
- 2 apples
- 1/2 golden raisin
- butter
- margarine
Instructions:
1. Soak farfel or matzo pieces in water until soft.
2. Drain but do not squeeze dry.
3. Beat eggs with salt, sugar, melted butter or margarine and cinnamon.
4. Add to matzo mixture.
5. Stir in chopped nuts, chopped apples and raisins.
6. Dot with additional butter or margarine.
7. Bake in a moderate oven ~ 350ºF ~ for 45 minutes or until lightly browned.
Title: Apple Raisin Nut Spice Cake
Ingredients:
- 1 all-purpose flour
- 2 wheat flour
- 1 baking soda
- 1 salt
- 2 cinnamon
- 2 nutmeg
- 1 allspice
- 1 1/2 sugar
- 2 eggs
- 1/2 molasses
- 1 dark corn syrup
- 1/2 applesauce
- 1 1/2 raisins
- 1/2 fuji apples
- 1/2 pecans
- walnuts
Instructions:
1. Preheat oven to 375* next Grease and flour a Bundt pan.
2. Except for the Sugar, Sift Dry Ingredients together into a large mixing bowl. Add Sugar, beaten Eggs, Applesauce, Molasses, Orange juice, Raisins, Apples and Nuts. Batter should be thick.
3. Pour Batter into the bundt pan and Bake for 45 minutes or until toothpick inserted comes out clean.
4. Let cake cool, remove from pan and sprinkle with powdered sugar or make a glaze.
Title: Carrot Cake with Maple Cream Cheese Icing
Ingredients:
- 2 all-purpose flour
- 2 baking soda
- 1 salt
- 1 ground cinnamon
- 2 sugar
- 1 1/4 canola oil
- 4 eggs
- 3 carrots
- 1 1/4 walnuts
- 2 ginger
- 10 cream cheese
- 5 unsalted butter
- 2 1/2 powdered sugar
- 1/4 pure maple syrup
- 12 walnut halves
Instructions:
1. For cake: Preheat oven to 350°F.
2. Butter two 9-inch-diameter cake pans.
3. Line bottom of pans with waxed paper.
4. Butter and flour paper; tap out excess flour.
5. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend.
6. Whisk sugar and oil in large bowl until well blended.
7. Whisk in eggs 1 at a time.
8. Add flour mixture and stir until blended.
9. Stir in carrots, walnuts and ginger.
10. Divide batter between prepared pans.
11. Bake cakes until tester inserted into center comes out clean, about 40 minutes.
12. Cool cakes in pans 15 minutes.
13. Turn out onto racks.
14. Peel off waxed paper; cool cakes completely.
15. For icing: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.
16. Add powdered sugar and beat at low speed until well blended.
17. Beat in maple syrup.
18. Chill until just firm enough to spread, 30 minutes.
19. Place 1 cake layer on platter.
20. Spread with 3/4 cup icing.
21. Top with second layer.
22. Spread remaining icing over entire cake.
23. Arrange walnut halves around top edge.
Title: Low Fat, Low Cholesterol Chocolate Cake/Cupcakes
Ingredients:
- 1 pumpkin
- 1 warm water
- 1 cinnamon
- 1/4 sugar-free instant white chocolate pudding mix
- 1 skim milk
- 1 1/2 Cool Whip Lite
- 8
Instructions:
1. Mix cake mix, pumpkin, water and cinnamon until well blended.
2. Batter will be thick.
3. Pour into a 9x13 GREASED pan, or cupcake liners.
4. Bake 350°F for 40 minute for a 9x13 or 20 minute for cupcakes or until toothpick comes out clean.
5. Frosting:
6. Mix pudding with milk, then blend in cool whip.
7. Frost when cake is cool.
8. Keep refrigerated.
Title: Deutschland Apfelstrudel
Ingredients:
- 3 granny smith apples
- 1/4 raisins
- 4 sugar
- 1/4 ground cinnamon
- 4 phyllo dough
- 8 butter
- 3/4 heavy cream
- 1
Instructions:
1. Preheat oven to 400 degrees F.
2. Gently mix apples, raisins, sugar, and cinnamon in a medium bowl; set aside.
3. Toast bread crumbs in a small saute pan over medium heat. Stir constantly until golden brown, about 5 minutes. Transfer to a small bowl and let cool.
4. Place a kitchen towel on a large work surface. Spread one sheet of phyllo dough on the kitchen towel and lightly brush the entire surface with melted butter. Layer another sheet on top, butter, and continue the process until all sheets are stacked.
5. Sprinkle the toasted bread crumbs along the longest side of the top sheet of buttered phyllo dough. Spread apple mixture on top of the bread crumbs.
6. Roll the strudel, jelly-roll fashion, using the towel to help shape the dough, starting from the apple mixture side to the opposite end. While rolling, make sure that apples do not spill from the ends. Place seam side down on baking sheet and brush with remaining melted butter.
7. Using a large spatula, place strudel on an ungreased baking sheet. Bake approximately 25 to 30 minutes or until the dough is golden brown.
8. Let cool at room temperature for 30 to 45 minutes. Slice strudel with a serrated knife into 6 portions; top with whipped cream.
9. NOTE: Frozen phyllo dough is readily available in supermarkets. It's best thawed overnight in the refrigerator in original packaging. (If you thaw at room temperature the dough becomes very moist and sheets will stick together.) If the dough cracks or tears, just trim. If you are mid-recipe, just put another sheet over the damaged sheet; once baked, the tear won't be noticeable.
Title: Frosted Apple Squares
Ingredients:
- 1/2 low-fat milk
- 2 eggs
- 4 all-purpose flour
- 2 instant yeast
- 1 salt
- 16 unsalted butter
- 3/4 granulated sugar
- 1/4 cornstarch
- 1/4 salt
- 2 cinnamon
- 3 apples
- 1 confectioners' sugar
- 2 milk
- 1 vanilla
Instructions:
1. To make the dough: In a medium bowl, whisk together eggs and milk - set aside.
2. In a large bowl, whisk together flour, yeast and salt. Add butter chunks - cut it in with a pastry blender until the mixture resembles coarse crumbs. Pour in the milk mixture and stir until a soft dough forms. Divide in half, wrap in saran wrap and chill for about 30 minutes.
3. Roll one piece of dough into a 12" x 17" rectangle - because the dough will be quite thin, you will want to roll the dough out onto a large sheet of parchment so it will be easier to handle. Carefully flip the dough into a 13" x 18" half-sheet pan - smooth out the corners and dough if needed.
4. To make the filling: In a medium bowl, whisk together the sugar, cornstarch, salt and cinnamon. Spread the apples over the prepared dough - scatter the sugar mixture evenly over the apples. Roll out the other piece of dough in the same fashion and place it over the apples. Pinch the edges together. Cut steam vents in the top. Cover with plastic wrap lightly coated with nonstick spray - let rise in a cool place for about 1 hour.
5. After about 30 minutes, preheat the oven to 350.
6. Bake until golden brown, about 25 to 30 minutes. Remove and place pan on a rack to cool for about 20 minutes.
7. To make the glaze: In a small bowl, stir together sugar, milk and vanilla until smooth. Drizzle it over the bars. Cool completely.
Title: 1,001 Nights Cake
Ingredients:
- 5 butter
- 3 eggs
- 1/2 sugar
- 1/2 vanilla extract
- 1/2 baking powder
- 1/2 flour
- 1 flour
- 1/2 butter
- 1/2 sugar
- 1/3 honey
- 1/2 cinnamon
- 1/2
Instructions:
1. Butter a 8"x8" square glass baking dish.
2. Preheat the oven to 400 degrees F.
3. Beat the eggs, sugar and vanilla together until the color"lightens" slightly; add melted butter and mix well.
4. Combine the flour and baking powder, then add to the egg mixture; mixing gently but thoroughly.
5. Pour into the prepared dish and bake 12 minutes.
6. Meanwhile, prepare the topping by melting the butter in a small saucepan, then adding the sugar, honey, almonds and cinnamon.
7. Bring to a boil, stirring constantly until thickened a bit (it doesn't need to reach a particular temperature).
8. After the 12 minutes of baking, take cake out of the oven (it will look a lot like custard at this point) and gently pour the topping onto the cake.
9. Return cake to the oven and bake for another 15 to 20 minutes.
Title: Lemon Yogurt Cake - Easy to Make
Ingredients:
- 1 caster sugar
- 3/4 self-raising flour
- 1 1/2 eggs
- 2 1/4 lemon rind
- 3 lemon juice
- 2
- 1/3
Instructions:
1. Preheat oven to moderate. Grease and lightly flour a 24cm bundt pan.
2. Whisk all ingredients in a large bowl until smooth.
3. Pour the mixture into the prepared pan and bake for about 1h. Stand the cake for 5min before turning onto a wire rack to cool.
4. Serve dusted (optional) with sifted icing sugar.
Title: Jamaican Pineapple for the BBQ
Ingredients:
- 1 pineapple
- 3/4 light rum
- 1/4 honey
- 2 brown sugar
- 1 butter
Instructions:
1. Cut off crown (leafy part) of pineapple and slice it in half lengthwise.
2. Cut each half lengthwise again into 3 wedges.
3. Remove the hard, middle core of all 6 wedges by slicing it off with a knife.
4. Carefully cut each wedge into 1 inch slices, but do not cut through the skin.
5. In a saucepan, bring honey, rum, brown sugar and butter to a boil.
6. Place pineapple on a well-oiled grill grid.
7. Indirect or low heat works best.
8. Baste with rum mixture.
9. Continue cooking for 30 minutes, turning and basting every 10 minutes, until pineapple is light brown.
10. ENJOY!
Title: Marguerite Pudding
Ingredients:
- 1 butter
- 110 sugar
- 1 egg
- 1 self raising flour
- 1/2 milk
- 2/3
Instructions:
1. Cream butter and sugar.
2. Add egg, beat well, stir in flour and milk.
3. Mix well.
4. Grease pudding basin [4 cup capacity].
5. Line thickly with jam.
6. Pour in batter, cover basin with baking paper and foil.
7. Tie with piece of string.
8. Steam for 1 1/2 hours.
9. Stand for 5 minutes before turning out onto serving plate.
Title: Pineapple Upside Down Cake
Ingredients:
- 2 unsalted butter
- 1/4 brown sugar
- 1/2 cinnamon
- 1 pineapple slices
- 11 pecan halves
- 3/4 unbleached all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/2 sweetened flaked coconut
- 3 unsalted butter
- 1/2 granulated sugar
- 1 vanilla extract
- 1 egg
- 1 poppy seed
- 1/4 buttermilk
- 1/4 dark rum
- 1/2
Instructions:
1. Over medium heat, melt the butter in the skillet and add the brown sugar and cinnamon.
2. Stir until sugar begins to melt.
3. Arrange pineapple slices and pecan halves as seen in the picture.
4. In case you're not using a cast iron skillet, after you add the brown sugar and it melts, pour that mixture into the cake pan you're going to use, then arrange the pineapple and pecans.
5. You can also replace the pecans with red or green maraschino cherries.
6. For the cake -
7. In a medium mixing bowl, combine sifted flour, sifted baking powder, salt and coconut flakes.
8. In a small mixing bowl, beat the butter and sugar until light and fluffy. This takes a little time so be patient.
9. Add vanilla to butter sugar mixture. Beat.
10. Then add the egg, beat well.
11. Add poppy seeds, mix.
12. In another small bowl combine buttermilk, pineapple juice and rum. You can double the quantity of rum if you prefer a stronger taste.
13. FOLD the wet ingredients into the dry alternating between additions of the butter-sugar-egg mixture and the buttermilk-juice-rum mixture.
14. Stir until just combined. Take care not to overmix.
15. Pour the cake batter over the prepared topping.
16. Bake at 350 for about 35 min or till it tests done.
17. As soon as the cake comes out of the oven, invert a plate over the skillet and flip it.
18. Be careful to avoid splashing any of the melted sugar around, it's extremely hot.
19. I also like to put a piece of parchment paper on my plate before flipping the cake.
20. Enjoy!
Title: Lower Fat Tres Leches Cake
Ingredients:
- 5 eggs
- 1 sugar
- 1 butter
- 1/3 nonfat milk
- 1 vanilla extract
- 1 all-purpose flour
- 1 baking powder
- 1 fat-free evaporated milk
- 1 vanilla extract
- 1 sugar
- 3 fresh strawberries
- 1/4
- 15
Instructions:
1. Let egg whites stand at room temperature for 30 minutes. Coat an 8 inch square baking dish with nonstick cooking spray and dust with flour;set aside.
2. In a large mixing bowl,beat egg yolks on high speed for 5 minutes or until thick and lemon colored. Gradually beat in 3/4 cup sugar and butter. Stir in milk and vanilla. Sift flour and baking powder;gradually add to yolk mixture and mix well(batter will be thick).
3. In a small mixing bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually fold into the batter.
4. Spread evenly into prepared dish. Bake at 350 for 18-22 minutes or until cake springs back when lightly touched. Place on a wire rack.
5. In a large saucepan,combine the condensed milk,evaporated milk, half and half, and remaining sugar. Bring to a boil over medium heat,stirring constantly;cook and stir for 2 minutes. Remove from the heat;stir in vanilla. Cool slightly.
6. Cut cake into 15 pieces,leaving cake in the baking dish. Poke holes in the cake with a skewer. Slowly pour a third of the milk syrup over the cake, allowing syrup to be absorbed into the cake. Repeat twice. Let stand for 30 minutes.
7. Cover and refrigerate for 2 hours before serving. Top each piece with whipped topping and strawberry.