lumicero/recipes-ing2inst huggingface dataset:
Title: Ice Cream Cupcakes
Ingredients:
- 1 strawberry ice cream
- 4 heavy cream
- 2 sugar
- 1 vanilla
- 2
- 1
Instructions:
1. CUT CAKE AND SPREAD JAM:
2. Arrange cupcake liners in 12 cup muffin tin. Cut pound cake into 1/2 inch thick slices. Use 2-inch biscuit cutter to cut 12 circles. Reserve remaining pound cake and scraps for another use. Spread 1 teaspoons jam on top of each circle of pound cake. Place circles in cupcake liners.
3. ADD ICE CREAM:
4. Place nicely rounded scoop of ice cream on top of each pound cake circle. Cover muffin tin with plastic and place in freezer until ice cream is very firm, at least 2 hours and up to 2 days.
5. FROST WITH WHIPPED CREAM:
6. Beat cream, sugar, and vanilla to soft peaks. Remove muffin tin from freezer and cover ice cream with whipped cream, leaving cakes in tin and spreading whipped cream to form sloped sides with peaks.
7. FREEZE AND SERVE:
8. Return to freezer to allow to set overnight. Remove cupcakes from muffin tin and serve.
Title: Kahlua Chocolate Trifle
Ingredients:
- 1 eggs
- 3 water
- 1 1/4 instant chocolate pudding mix
- 1/3 milk
- 3 Kahlua
- 4 1/2 Cool Whip
- 2/3
- 1
- 3
Instructions:
1. Mix packaged cake mix with the 3 eggs, 1 1/4 cups water and 1/3 cup oil.
2. Prepare pudding using the 4 1/2 cups milk.
3. When cake is cool, cut into bitesize chunks and place 1/2 in a glass stemmed bowl, preferably with straight sides.
4. Sprinle top with 1/2 of the Kahlua Top with 1/2 of the chocolate pudding.
5. Top with 1/2 of the crushed Heath Bars.
6. Spread 1/2 of the Cool Whip over this.
7. Repeat all layers.
8. Top with crushed Heath Bars.
9. (**see note).
10. NOTE:* Any cake mix can be used.
11. Adjust ingredients per your cake mix directions.
12. Also any store bought (unfrosted) chocolate cake would work just as well.
13. **Heath Bars now come already crushed in 6 oz packages.
Title: Colossal Cheesecake
Ingredients:
- 5 cream cheese
- 1 sugar
- 5 eggs
- 1 heavy cream
- 2 vanilla extract
- 1 lemon peel
- 2 fresh lemon juice
- 2
- 3
Instructions:
1. Cream together cream cheese and sugar.
2. Add eggs,one at a time, beating after each addition.
3. Blend in heavy cream, vanilla, peels, and juices til smooth.
4. Turn into a greased 9”springform pan. Place a pan filled with 1” of water on a rack under springform pan.
5. Bake in preheated 325 oven 40 minutes.
6. Reduce oven to 300 ; bake 20 minutes longer, until set.
7. Cool in springform pan; remove sides of pan. Chill, or serve at room temperature.
Title: Vanilla Cupcake
Ingredients:
- 1 1/2 flour
- 1 1/2 baking powder
- 1/4 salt
- 1 white sugar
- 1/2 butter
- 2/3 milk
- 2 eggs
- 1 vanilla extract
- 1 1/2
Instructions:
1. Cream butter and sugar together.
2. Mix in eggs one at a time.
3. Add vanilla extract.
4. Mix in baking powder and salt.
5. Slowly add in flour alternating with milk beginning and ending with flour.
6. Bake at 350° for 20 minutes.
Title: Strawberry Shortcake
Ingredients:
- 3 fresh strawberries
- 2 sugar
- 1 2/3 all-purpose flour
- 3 sugar
- 2 baking powder
- 1/4 baking soda
- 3 butter
- 1 egg
- 1/2 buttermilk
- 2
Instructions:
1. Combine slices strawberries and the 2 tablespoons sugar.
2. Cover; let stand in refrigerator at least 1 hour.
3. In a mixing bowl stir together the flour, the 1 tablespoon sugar, baking powder, and baking soda.
4. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
5. Combine egg and buttermilk.
6. Add to flour mixture all at once, stirring until combined.
7. Spray an 8 x 1 1/2 inch round baking pan with nonstick coating.
8. With lightly floured hands, pat dough unto pan.
9. Bake in a 450 degree oven about 10 minutes or until golden brown.
10. Cool in pan on wire rack for 10 minutes.
11. Remove from pan; serve warm (or cool completely).
12. Split shortcake horizontally.
13. Place the bottom layer on a serving plate.
14. Top with the sliced berries and some of the topping; add the second layer of shortcake.
15. Spoon remaining topping on shortcake.
Title: Pumpkin Pudding
Ingredients:
- 15 canned pumpkin
- 3 eggs
- 2 buttermilk
- 3 butter
- 1 sugar
- 1 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/2 ground allspice
Instructions:
1. Preheat oven to 375 degrees F.
2. Mix the first 4 ingredients together in a medium bowl.
3. Combine remaining ingredients in a large bowl.
4. Add the wet ingredients to the dry ingredients, and whisk together.
5. Pour into a greased 2 1/2 quart souffle dish.
6. Bake for about 1 hour, or until slightly browned.
7. May serve with caramel sauce.
Title: Snickerdoodle Sundaes
Ingredients:
- 1 ice cream
- 2
- 1/2
Instructions:
1. Prepare and bake cookines according to package directions.
2. Set aside 8 cookies (save remaining cookies for another use -- yea right!).
3. Place 2 cookies in each serving bowl. Top with 1/2 cup ice cream; drizzle with 2 tablespoons caramel topping.
Title: Whipped Cream Cake
Ingredients:
- 2 1/4 cake flour
- 1/2 salt
- 3 baking powder
- 3 heavy cream
- 1 sugar
- 1 1/2 water
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Line two 8" cake pans with waxed paper.
3. Sift cake flour, salt, and baking powder together three times.
4. Whip cream until stiff and fold into egg whites.
5. Add sugar gradually and mix well.
6. Add dry ingredients alternately with water.
7. Add vanilla and almond extracts; blend thoroughly.
8. Pour into prepared pans.
9. Bake about 25 minutes or until cake tests done.
10. When cool, turn out from pans and remove waxed paper.
Title: Apple Pound Cake
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 3 flour
- 3 salt
- 1 baking soda
- 1 vanilla
- 2 cinnamon
- 1 1/2 apples
- 3
- 1
Instructions:
1. Combine sugar and oil and eggs at medium speed.
2. Blend in dry ingredients.
3. Add vanilla, 3 large apples and 1 cup of nuts.
4. Blend well.
5. Grease and flour tube pan.
6. Bake at 350 degrees for 1 hour and 20 minutes.
Title: Bunny Cake
Ingredients:
- 4 eggs
- 1/2 butter
- 3/4 olive oil
- 1/2 whole wheat pastry flour
- 2 carrots
- 1 1/2 cinnamon
- 1 1/2 vanilla extract
- 1 baking soda
- 1 cream cheese
- 2 powdered sugar
- 1 1/2 raw beet
Instructions:
1. Preheat oven 325 degrees.
2. Grease and flour 9 x 13 pan.
3. Using whisk, beat eggs until foamy.
4. Add melted butter/oil & juice concentrates-whisk.
5. Add flour, carrots and cinnamon.
6. Beat by hand 3 minutes.
7. Sprinkle top of batter with 1 teaspoons baking soda.
8. Mix 30 strokes.
9. Pour into pan immediately(will be foamy/bubbly).
10. Bake 30 minutes or until toothpick inserted comes out clean.
11. Frost when completely cool as desired using cream cheese frosting or applesauce.
12. Enjoy!
Title: Bread Pudding
Ingredients:
- 3 eggs
- 1 heavy cream
- 1 milk
- 3/4 sugar
- 1/4 salt
- 1 -2 cinnamon
- 8
Instructions:
1. Whisk together eggs, cream, milk, salt, sugar and almond extract.
2. Lay bread slices in either loaf pan or 10x15 pan.
3. Sprinkle dry bread with cinnamon. Pour eggy mixture over bread to saturate thoroughly.
4. Allow to soak for 30 minutes to 1 hour.
5. Preheat oven to 350 degrees.
6. Bake 32-40 minutes.
Title: Texas Sheet Cake
Ingredients:
- 1 butter
- 1 water
- 1/4 flour
- 2 sugar
- 2 salt
- 1/2 baking soda
- 1 sour cream
- 1/2 butter
- 1/2 milk
- 1/4 milk
- 2 powdered sugar
- 3 vanilla
- 3 3/4
- 1
Instructions:
1. Combine flour, sugar, baking soda and salt in mixing bowl; set aside.
2. Bring to a boil butter, water, and cocoa.
3. Remove from heat.
4. Add flour mixture to cocoa mixture.
5. Stir in sour cream.
6. Pour into jelly roll baking pan.
7. Bake at 350 for 20 minutes.
8. While cake is baking, melt butter in saucepan and add milk and cocoa.
9. Bring to a boil.
10. Remove from heat and add powdered sugar along with vanilla.
11. Mix until smooth.
12. Pour over warm cake and cool completely before serving.
Title: Eatingwell Lemon Cake
Ingredients:
- 2 butter
- 2/3 buttermilk
- 1 canola oil
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 2 eggs
- 1 sugar
- 2 lemon zest
- 1 lemon juice
- 1 vanilla extract
- confectioners' sugar
Instructions:
1. Preheat oven to 350°F Coat an 8-inch Bundt pan (6-cup capacity)* with cooking spray. Dust the pan with a little flour, shaking out the excess, and set aside.
2. Melt butter in a small saucepan over medium heat. Swirl the pan until the butter turns light brown, about 60 seconds. Combine the butter, buttermilk and oil in a small bowl; set aside.
3. Sift flour, baking powder, baking soda and salt into a bowl. Beat eggs and sugar in a mixing bowl until thick and pale, 3-5 minutes. Blend in lemon zest, lemon juice and vanilla. Alternately fold the dry ingredients and buttermilk mixture into the beaten eggs with a rubber spatula, beginning and ending with the dry ingredients.
4. Spoon the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, 30-35 minutes. Let the cake cool in the pan on a rack for 5 minutes. Invert onto the rack and set over a large baking sheet with sides. Let cool.
5. Shortly before serving, lightly dust the cake with confectioners sugar, if desired. Serve with raspberry compote or jam.
6. *Cake can also be baked in a 7x11 glass pan if a Bundt pan is unavailable.
Title: Poached Red Pear Zinfandel
Ingredients:
- 4 white zinfandel wine
- 1 1/2 rose wine
- 1 vanilla
- 1/3 sugar
- 4 honey
- fresh mint leaves
Instructions:
1. Core pears from bottom, leaving stem intact.
2. Using a paring knife, peel a spiral channel from tip to bottom of fruit, if desired.
3. Slice the very bottom off pears to allow them to stand upright.
4. Stand pears up in the bottom of a large saucepan then add wine and vanilla.
5. Bring mixture just to boiling.
6. Reduce heat and simmer pears, covered, for 10 to 15 minutes or until pears are just tender.
7. Using a slotted spoon, transfer pears to four dessert dishes.
8. Add sugar to liquid in pan and bring to boiling.
9. Reduce heat and simmer, uncovered, for 12 minutes or until liquid is reduced to 2/3 cup and is the consistency of a thin sauce.
10. Spoon sauce over pears.
11. Drizzle honey on top.
12. Serve warm or chilled.
13. Garnish sauce on each plate with fresh mint leaves, if desired.
Title: Cream Puff Gateau
Ingredients:
- 1/2 butter
- 1 all-purpose flour
- 1 sugar
- 1/4 salt
- 5 eggs
- 1 unsweetened flaked coconut
- 1 1/2 heavy whipping cream
- 3
Instructions:
1. Preheat oven to 400°F Butter 3 large baking sheets and set aside.
2. In a medium pan over medium heat, melt 1/2 cup butter with 1 cup water; bring mixture to a simmer. Reduce heat to low and immediately add flour, sugar, and salt all at once. Stir vigorously with a wooden spoon until the mixture forms a ball that pulls away from sides of pan, about 1 minute. Remove from heat.
3. Add eggs one at a time, stirring vigorously to fully incorporate each egg before adding the next. The mixture will appear to separate at first; keep stirring until dough comes together into a smooth paste.
4. Divide dough evenly among the 3 prepared baking sheets. Using a spatula, spread dough into 8-inch circles.
5. Bake pastry layers 20 minutes, then reduce heat to 350F and bake until browned, 10 to 15 minutes. (Pastry may be baked in batches.) Transfer layers to cooling racks and set aside. Meanwhile, spread coconut on a baking sheet and bake at 350F until lightly toasted, about 10 minutes.
6. In a large bowl, beat cream to soft peaks. Add powdered sugar and beat to combine.
7. Spread each pastry layer with 1 tablespoons preserves, then top each with 1/3 of the whipped cream and 1/3 of the coconut. Stack the circles and slice with a serrated knife.
Title: Cream Cheese and Passionfruit Frosting
Ingredients:
- 250 cream cheese
- 1/4 butter
- 1 vanilla
- 3 icing sugar
- 1/4 passion fruit pulp
Instructions:
1. Combine cream cheese, butter and vanilla in a small bowl.
2. Using an electric mixer, beat until smooth.
3. Add the icing sugar mixture and beat until smooth.
4. Reduce speed and add passionfruit.
5. Spread over cooled cake.
Title: Double Chocolate Sand Cookies in a Jar
Ingredients:
- 1/2 white sugar
- 1/2 rolled oats
- 1/2 brown sugar
- 1/2 all-purpose flour
- 1 1/4 baking powder
- 1/2 salt
- 1/2
Instructions:
1. In a 1 quart or 1 liter jar, layer the ingredients inthe order given.
2. Lightly pack down the jar after each addition.
3. Attach a card with the following instructions: 2 Preheat oven to 350 degrees F (175 degrees C).
4. Grease a cookie sheet.
5. Empty the entire contents of the jar into a medium bowl.
6. Add 1 large egg and 1/4 cup of margarine melted; mix well.
7. Form dough into 1 inch balls and bake for 10 to 12 minutes in the preheated oven.
8. Makes about 2 dozen cookies.
Title: Danish Cookie Rings (Vanille Kranse)
Ingredients:
- 1/2 all-purpose flour
- 2 sugar
- 3/4 baking powder
- 1/4 butter
- 1 egg
- 1 milk
- 1 vanilla
- 1
- 8
- 16
Instructions:
1. Grease cookie sheets; set aside.
2. Process almonds in food processor until ground, but not pasty.
3. Place almonds, flour, sugar and baking powder in a large bowl.
4. Cut butter into flour mixture with pastry blender or 2 knives until mixture is crumbly.
5. Beat egg, milk and vanilla in a small bowl with a fork until well blended.
6. Add egg mixture to flour mixture; stir until soft dough forms.
7. Spoon dough into a pastry bag fitted with medium star tip.
8. Pipe 3-inch rings 2-inches apart on prepared cookie sheet.
9. Refrigerate rings 15 minutes or until firm.
10. Preheat oven to 375°F.
11. Cut each cherry in half. Cut each red cherry half into quarters; cut each green cherry half into 4 slivers.
12. Press red cherry quarter onto each ring where ends meet.
13. Arrange 2 green cherry slivers on either side of red cherry to form leaves.
14. Bake 8-10 minutes or until golden.
15. Remove cookies to wire racks; cool completely.
16. Store tightly covered at room temperature or freeze up to 3 months.
Title: Banana Split Ice Cream Bombe
Ingredients:
- 1 1/2 vanilla ice cream
- 6 banana
- 1/2 heavy cream
- 1/2 pistachio ice cream
- 1 chocolate ice cream
- 1 chocolate
- 1
- 1/4
Instructions:
1. For the topping:
2. 1 container chocolate magic shell.
3. 1/4 cup shelled pistachios, chopped for garnish.
4. For the bombe:
5. Spread vanilla ice cream in an even layer on bottom and up sides of a 2 1/2-quart heatproof bowl with a 9 1/2 inch diameter rim. Ice cream should form a concave layer that comes up to the rim of the bowl. Freeze until set, about 1 hour ( may need to keep pushing ice cream up sides if ice cream falls as it is trying to re-freeze).
6. Meanwhile, place chocolate and banana in a heat proof bowl. Heat cream in a saucepan until bubbles begin to form around edges. Pour over chocolate and banana, and let stand for 1 minute. Whisk until combined. Refrigerate, stirring occasionally, until thickened and spreadable, about 1 hour.
7. Spread chocolate-banana mixture in a thin even layer over entire surface of vanilla ice cream layer. Freeze until firm, about 30 minutes.
8. Spread pistachio ice cream in a flat, smooth layer over chocolate-banana mixture, but no up sides. Freeze until firm, about 30 minutes.
9. Spread chocolate ice cream in a flat, smooth layer over pistachio ice cream. Freeze until firm, about 30 minutes.
10. Slice banana bread lengthwise into 1-inch slices. Cut pieces to cover top of ice cream bombe (square and triangle shapes work best).
11. Cover with plastic wrap and freeze overnight or up to 3 days.
12. To unmold the bombe, dip bowl in a larger bowl with very hot water or use a small kitchen torch to warm outside of bowl. Continue dipping or torching bowl until bombe releases when inverted onto a serving platter. Remove bowl, wipe drips off platter, and freeze until firm, about 1 hour.
13. Squeeze magic shell on top, slowly, to create a solid center with long drips down the sides.
14. Sprinkle pistachios on top, and freeze until chocolate is set, about 5 minutes.
15. Run a large knife under hot water, and dry well. use it to slice the bombe into wedges, as you would a cake, wiping knife between cuts.
Title: Cherry-Chocolate Fruit Decadence
Ingredients:
- 1 coconut
- 1/2 strawberry
- 2
- 3 1/4
- 1
Instructions:
1. Mix yogurt, chocolate syrup and coconut in large bowl.
2. Fold in whipped cream.
3. Arrange layer of strawberries in each of 8 dessert or parfait dishes.
4. Top with half of the yogurt mixture.
5. Repeat layers.
6. Serve immediately.
Title: Junior's Pound Cake
Ingredients:
- 3 1/4 cake flour
- 1 baking powder
- 1 salt
- 1/4 nutmeg
- 1 unsalted butter
- 1 shortening
- 2 sugar
- 9 pure vanilla extract
- 2 milk
- 3/4
Instructions:
1. Place a rack in the middle of the oven and preheat the oven to 325°.
2. Butter 2 loaf pans (9x5x3 x 2 1/4-inch), then line the bottoms with parchment or wax paper.
3. Sift the cake flour, baking powder, salt, and nutmeg together into a medium-size bowl and set aside.
4. Cream the butter and shortening in a large bowl with an electric mixer on high until light yellow, about 5 minutes.
5. Then, while the mixer is still running, add the sugar, about 1/2 cup at a time, beating 1 to 2 minutes after each addition.
6. Now add the eggs, one at a time, beating 3 minutes after adding each one.
7. Beat the batter until it is light yellow, airy, and starts crawling up the sides of the bowl, a total of about 35 minutes in all. (this is important)
8. Beat in the vanilla.
9. Sift about one fourth of the flour mixture over the batter and stir it in by hand, then stir in one third of the milk.
10. Repeat by adding one-quarter more flour, one third more milk, another one fourth of the flour, then the rest of the milk.
11. Finally, stir in the rest of the flour.
12. Stir after each addition until the ingredients are well incorporated.
13. Gently spoon half of the batter into each loaf pan.
14. Set the 2 pans side by side in the oven, making sure they are not touching each other.
15. Bake the cakes until the tops are golden and the center of each cake springs back when you touch it lightly and a toothpick inserted in the center comes out with moist crumbs (not batter) clinging to it, about 1 hour.
16. Let the cakes cool on a wire rack for 30 minutes before removing them from the pans.
17. Note: I am assuming that the 35 minutes total beating time includes all additions to the batter as well.
Title: Gluten Free Peanut Butter Cookies
Ingredients:
- 1 1/2 peanut butter
- 1 light brown sugar
- 2 1/2 milk
- 6 vanilla
- 2 eggs
- 3 salt
- 3 1/2 baking soda
- 1
- 2
Instructions:
1. Cream all ingredients except flour together.
2. Gradually add flour mix.
3. Place by teaspoons fulls on preheated ungreased stoneware sheet.
4. Bake at 425°F for 15-20 minute or until golden brown.
5. Time may vary depending on your oven but watch when they start browning because they do so quickly.
6. These freeze real well, just thaw at room temperature.
Title: Seafoam Squares
Ingredients:
- 2 shortening
- 1/4 margarine
- 1/4 white sugar
- 1/4 brown sugar
- 2 milk
- 1 vanilla
- 1 flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 chocolate chips
- 2 brown sugar
- 1 walnuts
- 1/2
Instructions:
1. Cream tog shortening, 1/4 cup brown sugar and 1/4 cup white sugar; then add beaten egg yolks, milk, flour, baking powder, baking soda and salt.
2. Spread evenly into a greased 9 x 13 inch pan.
3. Spread with chocolate chips.
4. Beat the egg whites, then add 1 cup brown sugar and walnuts.
5. Spread on top of the mixture in the baking pan and bake for about 30 minutes in a 350 degF oven.
Title: Desirable Raisin Pudding
Ingredients:
- 1 self raising flour
- 1/4 salt
- 1/4 sugar
- 45 butter
- 1 raisins
- 1 lemon, rind of
- 1/2 milk
- 2 boiling water
- 1 brown sugar
- 65 butter
Instructions:
1. sift flour and salt together with sugar.
2. lightly rub in butter with raisins and lemon rind.
3. add milk.
4. mix.
5. spread out evenly in a greased 20cm x 20cm ovenproof dish.
6. put to the side.
7. put boiling water, sugar and butter in saucepan and heat until butter melts.
8. spoon over the contents of the dish.
9. bake at 180 degrees for about 45-60 minutes.
10. serve while hot.
11. can be served with cream and custard if desired.
Title: Best Ever Carrot Cake
Ingredients:
- 2 sugar
- 1 1/4 eggs
- 4 flour
- 2 baking soda
- 2 cinnamon
- 1 salt
- 1 carrots
- 3 walnuts
- 1 powdered sugar
- 12 cream cheese
- 6 vanilla extract
- 1 butter
- 2 milk
- 2
Instructions:
1. In a large bowl, beat sugar and oil. Add eggs and beat well.
2. Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
3. Place batter in greased 9x13 pan; bake 1 hour and 10 minutes in a 350 degree oven.
4. Frosting: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
Title: Hazelnut Fudge Cake
Ingredients:
- 1/2 butter
- 1/4 sugar
- 1 egg
- 1 1/3 unsifted all-purpose flour
- 1/4 baking powder
- 1/4 salt
- 6 butter
- 6 sugar
- 1/2 half-and-half
- 1/2 salt
- 1/8 eggs
- 2 hazelnut syrup
- 2 half-and-half
- 1/4 butter
- 2 hazelnuts
- 1 hazelnut syrup
- 1/3
- 1
Instructions:
1. Prepare pastry. In medium size bowl, with electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in egg until well mixed. Reduce mixer speed to low. Gradually beat in flour, baking powder and salt. Gather dough into a ball, flatten to a 5-inch round, and wrap tightly in plastic wrap. Refrigerate pastry at least 30 minutes or overnight.
2. When pastry has chilled, heat oven to 400º. Between 2 sheets of floured waxed paper, roll out pastry to a 12-inch round. Remove top sheet of paper and invert pastry into a 10-inch tart pan with removable bottom, allowing excess to extend over edge. Remove remaining sheet of waxed paper. Fold excess pastry inside so that it is even around top edge with rim of pan; press pastry against the side to make an even thickness. With fork, pierce bottom of pastry crust 10-15 times to prevent shrinkage. Line crust with aluminum foil and fill with uncooked dry beans.
3. Bake pastry crust 10 minutes, remove foil with beans and bake crust 5 minutes longer. Cool crust on wire rack while preparing filling. Reduce oven temperature to 350º.
4. Prepare filling: In heavy 1-quart saucepan, heat chocolate, butter, sugar, half and half, and salt over low heat, stirring frequently, until chocolate melts and mixture is smooth. Remove from heat.
5. In large bowl, with wire whisk, beat eggs slightly; slowly beat warm chocolate mixture into eggs until well blended. Spread chocolate mixture into pastry crust and bake cake 25-30 minutes.
6. For Topping: In double boiler melt semi-sweet chocolate squares, half and half, butter, chopped toasted hazelnuts, and hazelnut syrup, stirring constantly until smooth.
7. When cake has cooled, spread over top and sides. Dust with powdered sugar and serve with ice cream.
Title: Almond Pretzels
Ingredients:
- 1 butter
- 2 1/2 other shortening
- 6 flour
- 1/4 eggs
- 1 vanilla
- 1 sugar
- 1/2 salt
- 1 milk
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Cut shortening into flour as for piecrust.
3. Combine beaten eggs, cream, vanilla, sugar and salt.
4. Add to flour and shortening mixture and chill.
5. Form into rolls about 8 inches long and as thick as a pencil.
6. Mix egg white with milk.
7. Brush pretzels with egg white/milk mixture and sprinkle with chopped almonds.
8. Bake for 12 to 15 minutes.