lumicero/recipes-ing2inst huggingface dataset:
Title: Healthy - Black Devils Food Cake
Ingredients:
- 2 all-purpose flour
- 1 3/4 flour
- 1/2 sugar
- 1 baking soda
- 2/3 unsweetened applesauce
- 1 fat-free buttermilk
- 2 low-fat buttermilk
- 1
Instructions:
1. Preheat oven to 350 degrees. Spray a 13x9x2-inch pan with vegetable oil spray. Dust with flour; shake off excess. In a large mixing bowl, sift together flour, sugar, cocoa powder and baking soda. Whisk in applesauce, buttermilk and vegetable oil.
2. In a small saucepan, bring coffee to a boil over medium-high heat. Stir gently into batter.
3. Mixture will be soupy. Pour into pan. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Serve warm or let cool completely.
4. Servings: 20.
Title: Lemon Pudding Cake for Two
Ingredients:
- 1/2 sugar
- 2 1/2 all-purpose flour
- 1/8 salt
- 1 egg
- 1/2 milk
- 1 1/2 lemon rind
- 1 lemon juice
Instructions:
1. Combine first 3 ingredients in a medium bowl; set aside.
2. Beat egg yolk; add milk, lemon rind, and juice. Add to dry ingredients, and mix well. Beat egg white (at room temperature) until soft peaks form; fold into milk mixture.
3. Pour into 2 lightly greased 10-ounce custard cups; place in a pan of warm water. Bake at 350°F for 30 to 35 minutes or until a knife inserted in center comes out clean. Serve warm; top with whipped cream, if desired. Yield: 2 servings.
4. Southern Living.
Title: Raisin Cupcakes
Ingredients:
- 2 flour
- 1/2 table salt
- 1 sugar
- 2 baking powder
- 1/4 butter
- 2 eggs
- 1 milk
- 1 vanilla
- 1/2 raisins
Instructions:
1. Preheat oven to 375°F Grease a cupcake tin, or line cups with paper liners.
2. Sift together flour, salt, sugar and baking powder. Cut in butter with 2 knives, or the paddle attachment of a stand mixer.
3. Mix eggs, milk and vanilla. Beat into dry mixture. Fold raisins in by hand.
4. Divide batter between cups. Bake in preheated oven 30 minutes or until a toothpick inserted in center of a cupcake comes out clean. Cool in pan 10 minutes, then turn cakes out onto cooling rack until completely cooled.
Title: Coffee Whip
Ingredients:
- 30 marshmallows
- 1 heavy cream
- 1/2 cognac
- 3 -4
Instructions:
1. Melt marshmallows in the coffee in a double boiler - stirring.
2. Cool until a jelly like consistency.
3. Beat until smooth.
4. Fold in stiffly beaten cream and cognac, if using.
5. Chill several hours.
6. Can be decorated with shaved dark chocolate.
Title: Weisse (White) Cookies
Ingredients:
- 1 sugar
- 1 sour cream
- 1 egg
- 1 baking soda
- 2 baking powder
- 1 vanilla flavoring
- flour
Instructions:
1. Mix in usual way.
2. Roll on floured board.
3. Cut with cookie cutter.
4. Bake in 350 oven 8-10 minute.
Title: Orange Butterscotch Torte
Ingredients:
- 6 eggs
- 1 1/4 sugar
- 3/4 flour
- 1/4 pecans
- 1 walnuts
- 1/4 salt
- 2 graham cracker crumbs
- 1 baking powder
- 1 brown sugar
- 1/4 butter
- 1/2 flour
- 2 egg
- 1 salt
- 1
Instructions:
1. Beat eggs for 5 minutes, gradually adding sugar.
2. Beat until soft peaks form.
3. Add Almond extract.
4. Sift flour, baking powder,& salt together.
5. Combine with crumbs.
6. Fold into egg mixture, half at a time.
7. Fold in nuts.
8. Bake at 325 for 30- 35 minutes in a 9x13 pan.
9. Orange Butterscotch Sauce: Bring to a boil.
10. Cook until thickened.
11. Stir consistency.
12. Cool slightly.
13. Put 2/3 of sauce on slightly cool torte;.
14. cool completely.
15. Whip 1 pint cream and spread on top.
16. Top with remaining 1/3 of sauce and swirl to to marbelize.
17. Refrigerate 8 hours before serving, so flavors blend.
Title: Sweet Potato Cobbler
Ingredients:
- 6 -7 sweet potatoes
- 1 1/2 sugar
- 1/2 brown sugar
- 1/4 flour
- 3 salt
- 3/4 cinnamon
- 1/2 nutmeg
- 1/4 butter
- 1/2 margarine
- 2 flour
- 2/3 shortening
- 1/2 cold water
- 2 sugar
Instructions:
1. Pierce sweet potatoes several times with a fork, and place on a baking sheet.
2. Bake 400 degrees for 1 hour on until done; cool slightly.
3. Peel and cut into 1/4 inch slices.
4. Place sweet potato slices in a lightly greased 9x13-inch baking dish; add orange juice.
5. Stir together 1/2 cup sugar, brown sugar, 3 tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg.
6. Sprinkle over sweet potato.
7. Dot with 6 tablespoons butter.
8. Cobbler:.
9. Combine 2 cups flour and remaining 1/2 teaspoon salt; cut in shortening with a pastry blender until mixture is crumbly.
10. Sprinkle 1/2 cup cold water, 1 tablespoon at a time, evenly over surface, and stir with a fork until dry ingredients are moistened.
11. Shape into a ball.
12. Roll pastry into a 13x9-inch rectangle.
13. Place over sweet potato mixture, sealing edges.
14. Cut slits in top to allow steam to escape.
15. Microwave remaining 2 tablespoons butter until melted.
16. Brush butter over crust, and sprinkle with 2 teaspoons sugar.
17. Bake 400 for 1 hour or until golden.
18. Serve warm with whipped cream.
Title: Healthy Raisin Cookies
Ingredients:
- 1 whole wheat flour
- 3/4 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1/4 unsweetened applesauce
- 1/4 canola oil
- 1 Splenda granular
- 1 egg
- 1 vanilla extract
- 1 raisins
Instructions:
1. In main bowl, combine flours, baking soda, and salt.
2. In a separate bowl, use an electric mixer to combine the wet ingredients: applesauce, canola oil, splenda, egg, and vanilla extract.
3. Pour the wet mixture into the flour bowl and mix using a spatula.
4. Add raisins or chocolate chips depending on taste, and kneed by hand.
5. Round into 1 tablespoon balls and flatten onto cookie sheet.
6. Bake at 350F for 15 minutes.
Title: Ras Gulla (Indian Cheese Balls in Sugar Syrup )
Ingredients:
- 1 milk
- 1/2 salt
- 8 yogurt
- 1 flour
- 1/4 baking soda
- 1 water
- 1 sugar
- 1 rose water
Instructions:
1. Bring milk to boil and add salt. Remove from heat and add yogurt into it. Stir gently until all the milk curdles. Strain the curdled milk in a thin muslin cloth. Squeeze gently until all the liquid is gone. You now have paneer.
2. Put the paneer in a large bowl and knead with the palms of your hand until it becomes smooth and soft.
3. Add the flour and bicarbonate of soda and knead a few more minutes. Roll and shape into small balls, the size of a ping-pong ball.
4. Dissolve the sugar in the water over gentle heat. Set aside half the syrup.
5. Bring the other half to boil and gently slip in the balls of paneer. Simmer for 10 minutes and then raise the heat, adding a little water to thin the syrup if necessary. The rasgullas are done when the float to the surface.
6. Drain and put them in the syrup that was set aside.
7. Sprinkle with rose water.
8. Serve cold.
Title: No-Bake Strawberry Icebox Cake
Ingredients:
- 2 strawberries
- 3 powdered sugar
- 1/2 pure vanilla extract
- 2 graham crackers
- 24 -28
- 1/4
- 2
Instructions:
1. For The Cake:
2. With a mixer, whip the whipping cream until it holds stiff peaks.
3. Add the vanilla extract and powdered sugar to the cream and whip to combine.
4. In the bottom of a 9x13-inch baking pan, spread a layer of the sweetened whipped cream to cover the bottom of the pan.
5. Place a layer of graham crackers over the whipped cream.
6. Then place a layer of strawberries.
7. Continue layering until you run out of strawberries and graham crackers, ending with a final layer of whipped cream.
8. Place baking dish in the refrigerator for at least 4 hours.
9. For The Ganache:
10. Heat the 1/4 cup whipping cream in a small sauce pan until bubbles form around the edges of the pan.
11. Pour the heated cream over the chopped chocolate and let stand for 5 minutes.
12. Whisk the chocolate and cream mixture until the mixture is thick and glossy.
13. Drizzle the chocolate ganache over the cake.
14. Notes:
15. Feel free to change this recipe up by using other berries or fresh fruit. I have made this with raspberries, blackberries and even bananas & strawberries combined. You can also use semi-sweet chocolate chips instead of the chopped chocolate for the ganache.
Title: dumpling
Ingredients:
- 2 flour
- 1 suet
- 1/2 shortening
- 1 sugar
- 1 raisins
- 1 currants
- 2 baking soda
- 1/2 cinnamon
- 1 salt
- 1 apple
- carrot
- water
Instructions:
1. bring a large pot of water to boil (keep a plate at bottom of pot to prevent burning) mix flour,salt,baking soda,sugar,cinnamon.
2. mix in shortening until crumbs form.
3. add raisins,currants,grated apple and carrot.
4. blend well.
5. add water bit at a time until sticky dough forms.
6. use a large cloth (i use an old pillow case) and dip the center of it in the water and wring out excess water.
7. lightly flour this surface.
8. dump dough onto surface and gather sides leaving a bit of room for expansion.
9. tie bundle together tightly with some string or something.
10. place into boiling water and boil for a minimum of 2 hours.
11. (check every so often if water has receeded too much may have to top off with some boiling water) after boiled take dumpling (it won't seem cooked because its very wet but its fine) and place into a small roaster and bake at 350* just until browned and dried a bit.
12. not long.
13. after cooled, slice and serve with whipped cream, canned cream or a brown sugar sauce.
Title: Tiramisu Anacapri Light
Ingredients:
- 1 cold water
- 1 sugar-free vanilla pudding mix
- 1 reduced-fat cream cheese
- 1 hot water
- 1 Kahlua
- 1 instant espresso
- 1/2 instant coffee granules
- 1 ladyfingers
- 2 ladyfingers
- 3
Instructions:
1. Combine first 3 ingredients in large bowl. Stir well with whisk. Cover with plastic wrap and chill 30 min or until firm.
2. Remove plastic wrap and add cream cheese. Beat with mixer at medium speed until well-blended. Gently fold in whipped topping.
3. Combine hoy water, Kahlua and espresso. Split ladyfingers in half lengthwise and arrange 16 flat side down in a trifle bowl. Drizzle with 1/2 Cup Kahlua mixture. Spread 1/3 pudding mixture over the ladyfingers and sprinkle with 1 Tablespoon cocoa. Repeat layers ending with cocoa. Cover and chill at least 8 hours.
Title: Willy Q's Chocolate Truth Cake
Ingredients:
- 1 all-purpose flour
- 1 sugar
- 1/4 baking powder
- 1 baking soda
- 1/4 salt
- 1/4 cinnamon
- 1 milk
- 3/4 shortening
- 1/4 vanilla
- 1/2 egg
- 1 chocolate chips
- 1/4
Instructions:
1. Preheat oven to 350 degees.
2. In a bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, salt and cinnamon. (dry ingredients).
3. Add milk, shortening, egg, and vanilla. (wet ingredients).
4. Mix with an electric mixer at medium speed for about 2 minutes or until well-mixed.
5. Pour batter into a 9" X 1 1/2" round baking pan which has been greased and floured.
6. Sprinkle the chocolate chips on top of the batter.
7. Bake 30-35 minutes, or until toothpick inserted in the center of the cake comes out clean.
8. Allow to cool for 10 minutes, then remove cake from pan and allow to cool thoroughly on a wire baking rack.
9. Frost with a thick layer of chocolate frosting and wait for the truth to come out.
Title: Pearl Tapioca Pudding
Ingredients:
- 3/4 pearl tapioca
- 3 water
- 2 1/4 brown sugar
- 1 salt
- 3/4 walnut halves
- 1 vanilla
Instructions:
1. In crock-pot combine tapioca (large round kind, no substitutes) and water and soak overnight. Add brown sugar and salt; cover and cook for 12 hours on low.
2. Stir gently once in a while. Chill.
3. Add walnuts and vanilla.
4. Pour in a deep glass dish and cover with sweetened whipped cream.
5. This is easy to do in crock-pot and takes no watching.
6. Serves 8.
7. Recipe may be doubled.
8. Variation: Add the juice from 1 can crushed pineapple to the water to make 3 cups.
9. Fold in the pineapple before cooling.
10. Just before serving, you may wish to add fresh chopped peanuts.
Title: Christmas Cut-Out (Sour Cream)
Ingredients:
- 1 1/2 sugar
- 1 shortening
- 2 eggs
- 1/2 salt
- 1 vanilla extract
- 1 sour cream
- 1 baking soda
- 1 baking powder
- 5 all-purpose flour
Instructions:
1. Cream shortening and sugar and all liquid ingredients.
2. Mix all ingredients (dry) together and add to liquids.
3. Refridgerate dough and cover for at least three to four hours or overnight.
4. Roll out thick on lightly floured surface or pat down and roll in between waxed paper then cut with cookie cutter. Bake in a pre heated 350 degree oven for 10 minutes. The whiter the cookie the better. Do not overbake them. Cool and frost.
Title: Mom's Christmas Carrot Pudding
Ingredients:
- 1 raw carrot
- 1 potato
- 1 apple
- 1 1/2 sugar
- 1 raisins
- 1/2 butter
- 1 egg
- 1 flour
- 1 1/4 ground cloves
- 1/2 nutmeg
- 1 cinnamon
- 1 baking soda
- 1 baking powder
- 1 salt
- 1/2 sugar
- 1 1/2 cornstarch
- 3 nutmeg
- 1/4 cinnamon
- 1/2 allspice
- 1 boiling water
- 2 vinegar
- 2
Instructions:
1. Put everything for the pudding in a big bowl and mix it up so it is combined.
2. Place batter in greased molds and carefully cover with tinfoil.
3. You do not want any water falling over into the batter or it will be ruined.
4. Put molds in a pot big enough to fit leaving a little room around the edges to pour the water into the pot.
5. Fill the pot with water halfway up the side of the molds.
6. Cover with lid and steam for 2 to 3 hours.
7. Check to make sure the pot doesn't run dry.
8. The pudding is done when it has a cake-like look to it.
9. You may have to steam for a longer period of time.
10. It is best to make this a few days ahead of time and cool it in a pantry or fridge so that the flavors may blend.
11. Sauce: Combine sugar, cornstarch, salt, nutmeg, cinnamon, and allspice.
12. Add water.
13. Cook until thickens and clear looking.
14. Add vinegar and stir.
15. Make this the day you are going to serve.
Title: Deep Dish Apple Crisp
Ingredients:
- 3 apples
- 1 cornstarch
- 1/2 sugar
- 1/4 ground cinnamon
- 1/8 ground nutmeg
- 1 all-purpose flour
- 1/2 brown sugar
- 1 salt
- 6 butter
- 1
Instructions:
1. Preheat oven to 400 degrees. Place the apple slices in a large bowl; set aside. In a small bowl, mix together the cornstarch, sugar, cinnamon, and nutmeg. Sprinkle the sugar mixture over the apples, tossing gently to coat.
2. Spread the mixture evenly into a 1 1/2 quart baking dish. In a separate bowl, mix the flour, brown sugar, salt, and butter until the mixture is crumbly. Add the sliced almonds and mix well. Spoon the mixture over the apples, pressing down slightly as you go. Completely cover the apples with the topping mixture.
3. Bake 45 minutes or until apples are tender. Remove from oven and cool on a wire rack to desired temperature for serving. Or after cooling, refrigerate until ready to eat and serve cold.
Title: Rice Pudding
Ingredients:
- 1/2 rice
- 1 1/4 water
- 3 pudding
- 3 1/3 - 4 milk
- 12 crushed pineapple
- 12 maraschino cherries
Instructions:
1. Cook rice in water for 16 minutes.
2. Prepare pudding using quanity of milk listed above rather than package specification.
3. Remove pudding from heat and add cooked rice, pineapple and cherries.
Title: Kentucky Butter Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1 vanilla
- 3 all-purpose flour
- 1 kosher salt
- 1 baking powder
- 1/2 baking soda
- 1 buttermilk
- 1/3 butter
- 3/4 granulated sugar
- 2 water
Instructions:
1. Preheat oven to 325 degrees.
2. Grease a 10" tube bundt pan with butter very liberally. Dust the pan with flour and set aside.
3. Place all cake ingredients in the bowl of your stand mixer fitted with paddle attachment. Mix on low for 30 seconds and then increase the speed to medium and mix for 3 minutes.
4. Pour the batter into the prepared pan and bake for 65-75 minutes or until a toothpick entered into the center comes out clean.
5. When the cake is done, make the glaze. Combine all ingredients in a small saucepan over medium-low heat. stir continuously until the butter is melted and the sugar is dissolved. Do not bring to a boil.
6. Poke holes all over the warm cake using a knife and pour the glaze evenly on the cake while still in the pan.
7. Allow the cake to cool completely in the pan and then invert the cake onto a serving plate.
8. Best made a day ahead of serving as it becomes more moist and flavorful when it rests overnight.
Title: Persian Love Cake
Ingredients:
- 2 sugar
- 1/2 cake flour
- 1 sugar
- 14 baking powder
- 1 1/2 kosher salt
- 1/4 eggs
- 3 water
- 6 canola oil
- 1/4 lemon peel
- 1 cardamom seed
- 1/4 heavy whipping cream
- 2 1/2 saffron thread
- 1 powdered sugar
- 2/3 rose water
- 1 pistachios
- 2
Instructions:
1. For candied rose petals: Whisk egg whites in small bowl until foamy.
2. Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar.
3. Dry on nonstick rack at least 6 hours or overnight.
4. For cake: Preheat oven to 325 degrees.
5. Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides.
6. Line pan bottoms with parchment paper; butter parchment.
7. Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth.
8. Add yolk mixture to dry ingredients; whisk until smooth.
9. Beat egg whites in medium bowl until soft peaks form.
10. Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff.
11. Fold whites into batter in 3 additions. Divide batter between prepared pans.
12. Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes.
13. Cool in pans on racks 15 minutes.
14. Turn out onto racks, peel off parchment, and cool completely (Can be prepared 1 day ahead- Wrap and store at room temperature.).
15. For frosting: Combine 1/2 cup cream and saffron in small saucepan- Bring to simmer. Remove from heat; let steep 20 minutes.
16. Chill until cold.
17. Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream- Beat until peaks form.
18. Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over.
19. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake.
20. Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.
Title: Ginger Raisin Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 ground ginger
- 1 salt
- 1/2 ground cinnamon
- 1/2 granulated sugar
- 3/4 butter
- 1/2 brown sugar
- 1/2 egg
- 1 molasses
- 3 vanilla
- 1 raisins
- 1
Instructions:
1. Preheat oven to 375 degrees. Grease cookies sheets. Combine flour, baking soda, ginger, orange peel, salt, and cinnamon in medium bowl; set aside.
2. Beat 1/2 cup granulated sugar, butter and brown sugar in large bowl with electric mixer at medium speed 2 minutes or until light and fluffy. Add egg, molasses and vanilla; beat 1 minute. Add flour mixture and raisins; stir until blended.
3. Pour remaining granulated sugar (you may actually need more than the 1/4 cup that is left over -- I used about 1/2 cup to make it easier to coat) into a bowl. Using a cookie scoop or a teaspoon, drop 1-inch balls into the sugar. (You probably want to do them one at a time or use a large, shallow bowl if you want to do more at a time.) Using your hands, roll the dough in the sugar until well coated. If your dough is soft, you may find it helpful to pour some sugar over the top of each dough ball before rolling it. The sugar will keep the dough from sticking to your fingers.
4. Place 1 1/2 inches apart on prepared cookie sheets. Bake 10 to 12 minutes or until edges are set and centers are slightly soft. Cool on cookie sheets 2 minutes. Remove to wire racks to cool completely.
Title: Four Layer Dessert
Ingredients:
- 1 flour
- 4 butter
- 1 walnuts
- 2 -8 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 2 instant pudding mix
- 3 milk
Instructions:
1. Mix the flour, butter and nuts. Press in 9 x 13 pan. Bake 15 minutes in 350 degree oven. Cool.
2. Beat together, cream cheese, powdered sugar, and 1 cup of Cool Whip until well blended. Spread on cooled crust.
3. Mix puddings with milk, just as you would regularly. Mixture may be thicker because you are using less milk than the original directions states. Spread this mixture over the cream cheese mixture.
4. Cover top with the remaining Cool Whip, and sprinkle with with the remaining chopped nuts.
5. Cover with plastic wrap and keep refrigerated.
Title: Black Bean Brownies (Sbd)
Ingredients:
- 1 black beans
- 4 eggs
- 1 1/2 Splenda sugar substitute
- 3 baking powder
- 1 vanilla
- 2 non-fat powdered milk
- 1 baking soda
- 1/2 low-fat ricotta cheese
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Mix all ingredients in a food processor or blender until smooth-you will have to scrap down the sides a few times to make sure it is evenly blended.
3. Pour into an 8x8-inch pan sprayed with non stick cooking spray.
4. Bake at 350°F for 30-40 minutes or until a toothpick inserted into the center comes out clean.
5. Sprinkle additional cocoa powder on top if desired.
6. Cover with saran wrap to keep fresh or freeze in individual pieces and defrost in the microwave whenever those munchies set in!
Title: Apple Pear Cobbler With Caramel Sauce
Ingredients:
- 6 pears
- 6 granny smith apples
- 1 sugar
- 1 cinnamon
- 1 nutmeg
- 1/2 water
- 1/2 butter
- 2 self-rising flour
- 1 1/2 milk
- 1/2 buttermilk
- 12 1/2 brown sugar
- 1/2 water
- 3/4 butter
- 1/2
Instructions:
1. Preheat oven to 350.
2. Peel and core the apples and pears.
3. Place apples and pears into a sauce pan add 1/2 cup sugar, stick of butter and 1 teaspoon cinnamon and 1/2 cup water.
4. Saute for 5 minutes.
5. In a large bowl, combine the flour, salt, remaining 1/2 cup sugar, 1 1/2 cup milk, 1/2 cup buttermilk.
6. pour over fruit and sprinkle with nutmeg.
7. to make the caramel sauce, combine the jar of caramel syrup, brown sugar, water and butter in a saucepan and heat.
8. Serve the cobbler with vanilla ice cream and pour the caramel overall and serve warm.
Title: Neyyappam{rice Pancakes Fried in Ghee}
Ingredients:
- 1 3/4 plain flour
- 1/4 bananas
- 2 jaggery
- 4 fresh coconut
- 1 black sesame seed
- 1 cardamom powder
- 1/4 ghee
Instructions:
1. Melt jaggery in 1/2 cup of water in a pan on low heat.
2. Strain it and allow it to cool.
3. In a separate pan, fry the chopped coconut in ghee until it is golden brown. Keep aside.
4. In a large bowl, mix together the rice flour, plain flour and mashed bananas.
5. Add all the remaining ingredients, except the ghee/oil to fry and mix well.
6. Stir in water to make it into a thick consistency mixture.
7. Leave it aside for 4-5 hours.
8. Heat oil in an 'Appakara'{a special moulded frying dish}.
9. Pour the thick mixture in small quantities into the pan moulds.
10. Remove the fried pancakes from the vessel when they are dark brown.
11. Your snack is ready to serve.
12. Enjoy!
13. Note:This can be stored in an airtight container for upto 1 week.
Title: Strawberry Trifle
Ingredients:
- 4 sugar
- 1/4 vanilla extract
- 1 milk
- 3/4 amaretto liqueur
- 1/4 sherry wine
- 1 heavy cream
- 2 icing sugar
- 1/2 strawberry
- 1/2 mint leaf
- 1/4
- 1
- 1/4
Instructions:
1. In top of double-boiler, beat yolk and sugar until well-blended.
2. Add vanilla; stir in milk, liqueur and cream.
3. Place over boiling water and cook, stirring constantly, until custard is thick enough to coat back of spoon, about 15 minutes.
4. Place plastic wrap directly onto surface of custard (this is to prevent a skin from forming) and cool.
5. Place a layer of sponge cake in your prettiest cut glass or crystal serving bowl.
6. Sprinkle cake with ¼ cup of sherry; spread with ¼ cup strawberry jam and dollop with ½ of custard.
7. Sprinkle with ¼ cup of almonds.
8. Repeat with remaining layer.
9. Whip cream with 1 tblsp of icing sugar until stiff peaks form.
10. Top trifle with whipped cream.
11. Refrigerate until ready to serve (can be prepared 1 day ahead).
12. Remove from refrigerator a half hour before serving.
13. Decorate with almonds, strawberries and mint leaves.
Title: Daffodil Cake (Lemon Cake Supreme)
Ingredients:
- 18 water
- 1 1/3 eggs
- 1/3 instant lemon pudding
- 3 milk
- 1 Cool Whip Topping
- 1
- 1 1/2
- 1
Instructions:
1. Bake a Lemon Cake mix (Betty Crocker) according to package directions. Use a greased and floured 9x13 inch pan.
2. Ten minutes after removing from the oven, poke holes all over the cake with the handle of a wooden spoon.
3. Pour crushed pineapple with juice over the cake in the pan.
4. Fold 1 package lemon instant pudding into 1 1/2 cups milk.
5. Fold this into 1 small carton Cool Whip.
6. Spread over cake.
7. Top with coconut! (optional).