lumicero/recipes-ing2inst huggingface dataset:
Title: Cream Cheese Pound Cake
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 cream cheese
- 3/4 unsalted butter
- 3 sugar
- 6 eggs
- 2 vanilla extract
Instructions:
1. Preheat oven.
2. 350 degrees Grease and flour a ten-inch tube pan Sift together dry ingredients and set aside.
3. Cream together, butter, cream cheese, and sugar with mixer until light and fluffy.
4. Add eggs to creamed mixture one at a time.
5. Mix well after adding each egg.
6. Add vanilla and mix to blend.
7. Add the flour mixture and beat just until dry ingredients are blended.
8. Don't over mix.
9. Pour batter into prepared pan evenly.
10. Bake 1 to 1 1/4 hours until a toothpick comes out clean.
11. Cool 1/2 hour in pan and then turn out.
Title: Chocolate Bread Pudding
Ingredients:
- 2 milk
- 1 1/4 heavy cream
- 1 vanilla bean
- 5 sugar
- 1/2 eggs
- 5 salt
- 1
- 5
- 4
Instructions:
1. Preheat an oven to 325°F Lightly butter a 2-quart oval au gratin dish.
2. Pour the milk and cream into a heavy saucepan. Place the vanilla bean on a work surface. Using a small, sharp knife, cut the bean in half lengthwise. Using the knife tip, scrape the seeds from the bean, then add the seeds and bean halves to the milk mixture. Bring to a simmer over medium-high heat. Remove from the heat, cover and let stand for 30 minutes.
3. Return the saucepan to medium-high heat and bring to a simmer. Remove from the heat and whisk in the 5 oz. finely chopped chocolate until smooth.
4. In a heatproof bowl, whisk together the sugar, eggs and salt until blended. Form a kitchen towel into a ring and place the bowl on top to prevent it from moving. Gradually pour the hot chocolate mixture into the egg mixture, whisking constantly. Pour the mixture through a fine-mesh sieve set over a large bowl. Add the croissants and stir to combine. Let stand for 20 minutes, occasionally pressing the croissants into the custard.
5. Stir 3 oz. of the chopped chocolate into the croissant mixture and transfer to the prepared dish. Sprinkle the remaining chopped chocolate on top. Bake until a knife inserted near the center of the pudding comes out almost clean, 40 to 45 minutes. Serve warm or at room temperature. Accompany each serving with a drizzle of caramel sauce and a dollop of whipped cream. Serves 8.
Title: Slovak Kolacky
Ingredients:
- 2 cream cheese
- 2 salt
- 1 butter
- 1 milk
- 2
- 1
Instructions:
1. Work cream cheese, butter, flour and salt as for pie crust. Moisten with milk. Knead lightly until smooth.
2. Divide dough into 4 balls. Wrap in wax paper and refrigerate overnight or at least 3 hours.
3. Sprinkle some flour and granulated sugar on board. Roll out each ball fairly thin and cut into 1 1/2 inch squares.
4. Place 1 teaspoon of filling in center and squeeze 2 opposite corners together.
5. Bake on a greased cookie sheet at 350 degrees for 6 to 8 minutes or until light brown.
6. When cool, dust with powdered sugar.
Title: Victory Chocolate Cake
Ingredients:
- 2 flour
- 1/2 baking soda
- 2 1/4 salt
- 3/4 shortening
- 3/4 sugar
- 1/3 corn syrup
- 1 1/2 eggs
- 3 vanilla extract
- 1 1/2 coffee
- 1
Instructions:
1. Sift together the flour, cocoa, baking soda and salt; set aside.
2. Cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed.
3. Blend in the corn syrup and egg yolks.
4. Beat in vanilla.
5. Add dry ingredients alternately with coffee to creamed mixture, beating well after each addition.
6. Beat egg whites in another bowl until stiff peaks form.
7. Fold egg whites into cake batter.
8. Pour batter into a greased 13 x 9 x 2-inch baking pan.
9. Bake in preheated 350 degree oven 45 minutes or until cake tests done.
10. Cool in pan on rack.
11. NOTE: This cake recipe dates from WW II and as you can see, sugar was very precious and in short supply.
Title: Chocolate-Potato Cake
Ingredients:
- 2 flour
- 1/2 cocoa powder
- 2 baking powder
- 1/2 salt
- 1 shortening
- 2 sugar
- 4 eggs
- 1 mashed potatoes
- 1 vanilla
- 1/3 milk
- 1
Instructions:
1. Mix dry ingredients together.
2. Set aside.
3. Cream together: shortening, and sugar.
4. Add eggs, beat well.
5. Add potatoes and vanilla.
6. Blend well.
7. Stir in dry ingredients alternately with the milk.
8. Stir in nuts.
9. Pour into greased/sprayed 9x13 pan.
10. Bake 350F for 40-45 minutes or test with toothpick for doneness.
Title: Carmelized Bananas (Lower Calorie)
Ingredients:
- 1 banana
- 1 frozen yogurt
- 3 brown sugar
- butter
Instructions:
1. Cut banana lengthwise. Cut the halves into half -- making a total of four quarters.
2. Melt I cant believe its not butter! in a skillet. Keep heat on around medium low.
3. Brush bananas with melted "butter" from pan on a separate platter. Coat the entire banana pieces.
4. Place bananas into skillet.
5. Add brown sugar. You are mainly aiming to coat the bananas with it -- but -- you will notice that the brown sugar caramelizes pretty quick. I end up using about 2 tablespoons of brown sugar and swirling the banana around in it.
6. Prepare a dish of low fat frozen vanilla yogurt.
7. Top with banana and drizzle caramel over.
8. Make sure your stove is turned off. :).
9. Eat a spoonful, close your eyes, and mmmm!
Title: Autumn Apple Cake
Ingredients:
- 1/4 shortening
- 1 sugar
- 1 egg
- 1 vanilla extract
- 1 wheat flour
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 3 tart apples
- 1/4
Instructions:
1. In a mixing bowl, cream shortening and sugar. Add egg and vanilla.
2. Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg; add to the creamed mixture.
3. Stir in apples and nuts if desired.
4. Spoon into a greased 8-in. square baking pan.
5. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean.
6. Serve warm. Yield: 8 servings.
Title: Unusual Cherry Pie
Ingredients:
- 1/2 butter
- 1/2 salt
- 1/2 brown sugar
- 1 flour
- 1 sugar
- 3 cornstarch
- 1 cherry juice
- 2 cherries
- 3 quick oatmeal
- 1/2 brown sugar
- 1/2 flour
- 4 butter
- 5
Instructions:
1. pastry:
2. mix all together.
3. grease the pie tin.
4. put pastry in tin.
5. go all the way up the sides too.
6. bake 15 minutes 350 degrees.
7. filling:
8. mix together sugar and cornstarch.
9. add to cherry juice cook together when thickened fold in cherries and extract.
10. topping:
11. blend topping together until crumbly.
12. put filling in pastry shell.
13. spread topping over filling bake 20 minutes longer.
Title: Buttermilk Cobbler
Ingredients:
- 1/2 margarine
- 1 sugar
- 1 flour
- 1 buttermilk
- 2 baking powder
- 1 vanilla
- 1 baking soda
- 1 salt
- 4
Instructions:
1. Melt margarine in 9x13 baking pan or other deep dish casserole.
2. Combine all remaining ingredients and pour over melted margarine.
3. Distribute fruit over top of batter.
4. Bake at 350 degrees for 1 hour.
Title: Momma's Answer to Fruitcake (Gumdrop Cake)
Ingredients:
- 2 flour
- 2 shortening
- 2 eggs
- 1 baking soda
- 2 hot water
- 1 applesauce
- 1 white sugar
- 1 1/2 brown sugar
- 3/4 salt
- 3/4 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Dissolve baking soda in water.
3. Cream sugars,shortening,eggs salt& soda mix.
4. Sift 1 cup of flour over the gumdrop pieces.
5. Mix in nuts.
6. Add to creamed mix.
7. Add flour& mix well.
8. Add applesauce& mix well.
9. Bake in greased or disposable loaf pans for 1 hour.
10. Slice& Serve hot or cold.
Title: Grandma's Apple Betty
Ingredients:
- 6 apples
- 2/3 brown sugar
- 2/3 flour
- 2 -3 butter
Instructions:
1. Place the apples in a shallow baking dish.
2. Mix sugar, flour and butter in a bowl. Mix with 2 forks or with your hands and have it resemble pie crust dough.
3. Bake for 1/2 hour at 350F.
4. This recipe doubles nicely!
Title: Sweet Potato Cobbler
Ingredients:
- 2 sweet potatoes
- 3 1/2 water
- 1 1/2 sugar
- 3 flour
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/4 salt
- 3/4 butter
- 2 flour
- 1/2 salt
- 2/3 shortening
- 5 -6 cold water
- 2 butter
- 4 sugar
Instructions:
1. In a saucepan, cook potatoes in water until cirsp-tender, about 10 minutes. Drain, reserving 1 1/2 cups cooking liquid. Layer potatoes in a greased 13 x 9 x 2 inch baking dish; add reserved liquid. Combine sugar, flour, cinnamon, nutmeg and salt; sprinkle over potatoes. Dot with butter.
2. For pastry, combine the flour and salt; cut in shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms. On a floured surface, roll pastry into a 13 x 9 inch rectangle. Place over filling; cut slits in top. Brush with butter; sprinkle with sugar. Bake at 400 for 30-35 minutes or until top is golden brown. Spoon into dishes; top with whipped cream if desired.
Title: Honey and Egg White Topping or Frosting
Ingredients:
- 1 honey
- 2 cream of tartar
- 1/4 vanilla
- 1 pecans
- 1/2
Instructions:
1. Heat the honey in microwave or on stove until warm, and keep warm enough to be runny.
2. With electric beater beat the egg whites until foamy, add the cream of tartar, and whisk until really firm, and peaks will stay up if you take out beaters to test.
3. Now pour the runny honey in slowly while beating all the time (honey in left hand, Priscilla!), add vanilla, and beat until thick.
4. Stir in the nuts.
5. Use immediately or soon after!
Title: Rum and Honey Grilled Pineapple on Toasted Pound Cake
Ingredients:
- 1/4 dark rum
- 1/4 honey
- 2 ground cinnamon
- 1/4 pineapple
- 1 butter
- 1 vanilla ice cream
- 2
- 1
- 1/4
Instructions:
1. In a small saucepan whisk together rum, honey, orange juice and cinnamon.
2. Simmer over medium heat 3-5 minutes, until thick and syrupy.
3. Remove from heat and let cool slightly.
4. Cut the pineapple into half, lengthwise and then cut each half into six long wedges; you will have 12 pieces.
5. Brush the pineapple wedges with the glaze and place on tray.
6. Brush melted butter over each side of pound cake slices.
7. Barbecue pineapple over medium heat, brushing frequently with glaze and turning occasionally, until caramelized and golden.
8. Barbecue pound cake slices, 2 minutes per side, until toasty and warm.
9. Serve grilled pineapple and pound cake with scoops of vanilla ice cream sprinkled coconut, and drizzled with remaining rum and honey glaze.
Title: Rhubarb Squares
Ingredients:
- 2 flour
- 1/2 sugar
- 1/2 butter
- 1 baking powder
- 1/2 salt
- 1 egg
- 4 rhubarb
- 2 sugar
- 1/2 butter
- 1/2 flour
- 2 eggs
- 1 vanilla
Instructions:
1. Preheat oven 350°F.
2. Crust:.
3. mix together 2 cups flour, 1/2 cup sugar, 1/2 cup butter, 1 tsp baking powder, 1/2 tsp salt, 1 beaten egg.
4. Press into ungreased 9 x 13" pan. Save 1 cup of crumble mix for topping.
5. Filling:.
6. Mix together well: rhubarb, 2 cups sugar, 1/2 cup melted butter, 1/2 cup flour, 2 beaten eggs, and vanilla.
7. Pour over crust.
8. Sprinkle with topping.
9. Bake 50-60 minutes until top is light brown.
Title: Picnic Cake
Ingredients:
- 1/2 butter
- 1 brown sugar
- 3 eggs
- 1 1/2 buttermilk
- 1 vanilla
- 1 quick-cooking oats
- 2 flour
- 1 salt
- 1 baking soda
- 1 walnuts
- 1/3 coconut
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Beat together butter and firmly packed brown sugar till light and fluffy. Blend in eggs and vanilla and mix well.Sift together flour, salt and soda. Add to butter mixture alternately with buttermilk. Stir in oats,pour into greased 9x13 pan. combine buttescotch morsels, nuts and coconut. Sprinkle over batter. Bake at 350 for 30-45 minutes.
Title: Chinese Harvest Moon Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 2 vanilla
- 1 salt
- 1/4
Instructions:
1. Combine all ingredients in a large bowl. mix well.
2. roll desired sized balls with your palms and press them onto a cookie sheet. they not expand that much, so be specific.
3. bake at 350F for 13 - 15 minutes, depending on your preference.
Title: Chocolate Rice
Ingredients:
- 250 ricotta cheese
- 2 Baileys Irish Cream
- 1 short-grain rice
- 1 dark chocolate
- 1 water
- 60 dark chocolate
- 3 water
- 185
- 1/2
- 1/4
- 2
Instructions:
1. Beat the ricotta cheese in a bowl until smooth.
2. Add 2 Tbsp superfine sugar, the Baileys and cream and beat until combined.
3. Add rice and first lot of grated chocolate.
4. Divide between 4 bowls or glasses.
5. Place water and chopped extra chocolate in a pan and stir over medium heat until the chocolate has melted.
6. Remove from heat.
7. Combine extra superfine sugar and extra water in a saucepan.
8. Stir over a low heat until the sugar is dissolved, then bring to boil rapidly for about 5 minutes until the mixture forms a soft ball when a small amount is dropped into cold water.
9. Beat egg yolks until pale.
10. Pour boiling sugar syrup into the egg yolks, continue to beat until cool.
11. Beat in melted chocolate.
12. Pour over the ricotta mixture and refrigerate until firm.
13. Decorate with grated chocolate.
Title: Belgian Tuile Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 vanilla
- 1 salt
- 1/4 all-purpose flour
- 1/2 bittersweet chocolate
- 4
Instructions:
1. Preheat oven to 375°F Grease cookie sheets; set aside.
2. Beat butter and sugar in large bowl until light and fluffy. Beat in egg white, vanilla and salt. Gradually add flour. Beat until well blended. Drop rounded teaspoonfuls of batter 4 inches apart onto prepared cookie sheets. (Bake only 4 cookies per sheet.) Flatten slightly with spatula.
3. Bake 6 to 8 minutes or until cookies are deep golden brown. Let cookies stand on cookie sheet 1 minute. Working quickly, while cookies are still hot, drape cookies over rolling pin or bottle so both sides hang down and form saddle shape; cool completely.
4. Melt chocolate in small heavy saucepan over low heat, stirring constantly.
5. Tilt saucepan to pool chocolate at one end; dip edge of each cookie, turning slowly so entire edge is tinged with chocolate.
6. Transfer cookies to waxed paper; let stand at room temperature 1 hour or until set. Store tightly covered at room temperature. Do not freeze.
Title: Raspberry Orange Cake
Ingredients:
- 1 butter
- 1 flour
- 1 1/3 orange
- 3 unsalted butter
- 2 creme fraiche
- 1/4 powdered sugar
- 1/3 water
- 1 fresh raspberries
- 1/4
- 6
Instructions:
1. For the cake: Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of 2 nonstick, 8-inch round, baking pans. Set aside.
2. In the bowl of a stand mixer, fitted with a whisk attachment, combine the cake mix and orange zest. Mix for 20 seconds at low speed until the zest is incorporated. Add the orange juice, egg whites, and vegetable oil. Blend at low speed for 30 seconds. Increase the speed to medium and beat for 2 minutes, scraping the bottom and sides of the bowl with a spatula, as needed. Divide the batter between the prepared pans and bake until golden and a cake tester inserted into the center of the cakes comes out clean, about 30 to 32 minutes. Remove from the oven and cool the pans on a wire rack for 15 minutes. Turn the cakes out onto a wire rack and allow to cool completely, about 1 hour.
3. For the frosting: In the bowl of a stand mixer, fitted with a paddle attachment, beat together the butter and creme fraiche at high speed until smooth, about 10 seconds. With the machine running at medium-low speed, gradually add the powdered sugar until incorporated. Add the raspberry jam and increase the speed to high. Beat until the frosting is smooth and spreadable, adding water, 1 teaspoon at a time, if needed.
4. To assemble the cake: Arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread a thin layer of frosting on top leaving a 1/2-inch border. Spread 1/4 cup of raspberry jam on top of the frosting. Arrange the other cake layer on top. Using a spatula, frost the top and sides of the cake. Decorate with fresh raspberries. Cut the cake into wedges with a slightly wet knife and serve.
5. Store the cake in a plastic container in the refrigerator. Allow the refrigerated cake to stand at room temperature for 30 minutes before serving.
Title: Homemade Pudding With Gourmet Variations
Ingredients:
- 2/3 sugar
- 1/4 cornstarch
- 1/8 salt
- 2 1/2 milk
- 4 unsalted butter
- 2 vanilla
- 1 cocoa powder
- 1/3 chai tea teabags
- 2 cinnamon
- 2 boiling water
- 4 -5 raisins
- 2 rum
- 1/4
- 1/3
Instructions:
1. Place a fine mesh sieve over a medium bowl and set aside.
2. First, whisk together sugar, corn starch, and salt in a saucepan.
3. Add milk gradually making sure to dissolve cornstarch. Add egg yolks and mix to combine.
4. Turn on the element to medium heat and place saucepan on the element. Stirring constantly until the first large bubble forms and sputters, and then reduce heat to low. Continue to stir constantly for one minute and then remove from heat.
5. Immediately pour the mixture through the sieve in the bowl to remove any lumps.
6. Stir in butter and vanilla into the hot pudding.
7. Place a layer of saran wrap over the surface of the pudding-this will prevent a skin from forming.
8. Chill for 3 hours or for 3 days. Before serving whisk until smooth.
9. For chocolate pudding: add cocoa powder with the sugar, corn starch, and salt and then proceed as directed.
10. For Chai Cinnamon Pudding: brew the two tea bags in 3 tbsp boiling water, set aside until cool. Squeeze out the teabags and reserve liquid. Mix the tea into the pudding after step 8 and sprinkle cinnamon on top before serving.
11. For Mocha Chip Pudding: Prepare pudding with chocolate variation. Then dissolve the espresso powder into 2 TBSP boiling water and cool. Mix the cooled espresso into the pudding after step 8 and sprinkle chocolate chips on top before serving.
12. For Rum Raisin Pudding: Combine 1/4 cup raisins and 1/3 cup rum in a small pot and bring to a boil. Remove from element and let cool completely. Remove raisins from rum and set aside. Mix the rum into the pudding after step 8 and sprinkle the raisins on top before serving.
Title: Scottish Shortbread (For a Tea Party)
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 1/2 vanilla
- 2 1/4 flour
Instructions:
1. Beat together the butter, sugar, and vanilla till well-blended.
2. Add the flour one cup at a time.
3. On a floured surface, roll out to 1/4" to 1/2" thick.
4. With a pizza cutter or sharp knife, cut into 2" squares.
5. Place on ungreased baking sheet and prick top of cookies with a fork.
6. Bake in a 325 degree oven for 25-30 minutes or till bottom is golden and top is light in color.
7. Cool on wire rack.
8. Store in air tight container.
Title: Fruit Salad With Honey Yogurt Dressing
Ingredients:
- 6 kiwi
- 1 fresh pineapple
- 3 bananas
- 2 papayas
- 1 red seedless grapes
- 1/4 walnuts
- 1 1/2 gingerroot
- 1 mayonnaise
- 3/4 plain yogurt
- 3/4 honey
- 2 lemon juice
- 1
Instructions:
1. Prepare fruit.
2. Mix all ingredients after walnut and whisk.
3. Mix with fruit and refrigerate 1 hour.
Title: Frosted Apple Squares - Penzey's
Ingredients:
- 1/2 water
- 1/2 sugar
- 3 cornstarch
- 2 cinnamon
- 1/2 nutmeg
- 1/4 salt
- 1 cooking apples
- 3 all-purpose flour
- 3 3/4 - 4 sugar
- 2 fast rising yeast
- 1 salt
- 1 water
- 1/2 milk
- 1/2 butter
- 1 powdered sugar
- 4 milk
- 2
- 3 -4
Instructions:
1. For Apple Filling: In a saucepan, combine water, sugar, cornstarch/water mix, cinnamon, nutmeg, and salt. Stir in egg yolk and apples. Cook over medium heat, stirring constantly, until thick, about 5 minutes. Remove from heat and let cool.
2. For Dough: In a large bowl, combine 1 1/4 cups of the flour, sugar, undissolved yeast, and salt, and set aside.
3. In a medium saucepan, heat the water, milk, and butter until very warm (120 to 130 degrees). Gradually add to the flour mixture. Beat for 2 minutes at medium speed, scraping the bowl occasionally.
4. Add the egg yolks and 1/2 cup flour; beat for 2 minutes at high speed. Stir in enough remaining flour to make a soft dough.
5. Divide the dough in half; roll half of the dough on a lightly floured surface to fit the bottom of an ungreased 15x10 baking pan.
6. Spread with the apple filling.
7. Roll remaining dough large enough to cover the filling. Place over the apple filling. Seal the edges of the dough together.
8. Snip the surface of the dough with scissors to let steam escape. Cover; let rise in a warm, draft-free place until doubled in size, about 45 minutes.
9. Bake at 375 degrees for 20 minutes or until evenly golden.
10. Make Powdered Sugar Glaze: In a small bowl, combine the powdered sugar and enough milk to get a good drizzling consistency. Start with 2 tablespoons milk in 1/2 cup powdered sugar, and work up from there. Stir until smooth.
11. Drizzle warm apple pastry with glaze. Let cool in pan. Cut into squares and serve.
Title: Lime Parfait
Ingredients:
- 1 lime, zest of
- 1/2 lime juice
- 1/2 granulated sugar
- 3 eggs
- 1 salt
- 1 1/4 gelatin
- 1 cream of tartar
- 1/2 lime zest
- blueberries
Instructions:
1. Pour about 1-inch (2.5-cm) of water in the bottom of the saucepan and bring to a boil. Put the zest, lime juice, ¼ cup (50 mL) of the sugar, egg yolks and salt into a medium-sized heatproof bowl. Fill a large bowl with ice and a little water to make an ice bath.
2. Pour 3 tbsp (45 mL) of cold water in a small heatproof custard cup and sprinkle over the gelatine.
3. Reduce the heat so that the water in the saucepan barely simmers and place the bowl on top. Using an electric mixer, beat the eggs until the sugar dissolves and the mixture is frothy, light-coloured and warm in the centre, about 3 to 5 minutes. Turn off the heat and transfer the bowl to the ice bath to cool.
4. Place the custard cup with the gelatine into the hot water in the saucepan. Once the gelatine is melted, whisk it into the lime mixture. Whisk occasionally until the mixture cools.
5. In a clean bowl with clean beaters, whisk the whites at low speed until frothy, and then add the cream of tartar. Increase the speed to medium-high, and when the whites turn white and the froth disappears, gradually add the remaining ¼ cup (50 mL) of sugar. Continue beating until the whites are thick, resembling thickly whipped cream.In a separate bowl (you can use the same beaters), whisk the cream until soft peaks form. Whisk a couple of large spoonfuls of the egg whites into the lime mixture to lighten it. Pour the ice and water out of the ice bath bowl; dry bowl. Pour the lightened lime mixture into this cold bowl, then tip the remaining egg whites and the cream mixture on top and fold together gently. Pour into a bowl or individual dishes and refrigerate at least 4 hours or until firm.
6. Garnish with lime zest and blueberries and serve.
Title: Sweet Potato Pound Cake With Molasses Glaze
Ingredients:
- 2 sweet potatoes
- 3 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/2 ground nutmeg
- 1/2 salt
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 1 vanilla extract
- 1 powdered sugar
- 2 molasses
- 1/4 ground nutmeg
Instructions:
1. Bake the sweet potatoes at 375° for 1 hour or until tender.
2. Allow potatoes to cool, then peel, mash, and set aside in a bowl.
3. Preheat oven to 350°; thoroughly grease and flour a 10-inch tube pan, or spray it with baking spray.
4. In a bowl, mix together the flour, baking powder, baking soda, nutmeg, and salt; set aside.
5. In a big bowl, cream the butter and sugar until light and fluffy, stopping once or twice to scrape down the sides of the bowl.
6. Add the eggs one at a time, beating well after each addition.
7. Add the vanilla and sweet potatoes, and mix until the batter is combined (expect that the batter may look curdled at this point).
8. With the mixer on low speed, gradually add in the flour mixture.
9. Mix to just incorporate.
10. Scrape the batter into the prepared pan and bake for 45-50 minutes or until the cake springs back when pressed lightly and a pick comes out clean.
11. Cool the cake in the pan or a wire rack for 20 minutes.
12. Run a thin knife around the edge to loosen the cake, and then carefully invert it onto the rack to cool completely.
13. The glaze-combine the powdered sugar, molasses, and nutmeg in a small bowl.
14. Mix until the sugar is completely absorbed and the glaze is smooth.
15. Spoon the glaze over the cake while it is still warm and serve.