lumicero/recipes-ing2inst huggingface dataset:
Title: Geraldine's Applesauce Cake
Ingredients:
- 1 butter
- 2 sugar
- 2 eggs
- 3 1/2 whole wheat flour
- 1/2 salt
- 1 1/2 baking soda
- 2 cinnamon
- 1 clove
- 2 raisins
- 2 currants
- 2 applesauce
Instructions:
1. Cream butter, sugar until fluffy.
2. Add eggs and beat.
3. Add flour to creamed mixture reserving a little to dredge fruit.
4. Add nuts and raisins Add applesauce and stir well into mixture Oil 2- 9x5" loaf pans, or 3 smaller Bake at 350 for 50 minutes until clean in center.
5. Slices best after two days (if you can keep people out of it that long) Great plain or with cream cheese.
Title: Old-Fashioned Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 1/2 flour
- 1 baking soda
- 1 butter
- 1/2 margarine
- 1/2 peanut butter
- 1/2 sugar
- 1 brown sugar
- 1 vanilla
- 1 egg
Instructions:
1. Combine dry ingredients.
2. Beat butter, peanut butter, sugar, brown sugar and vanilla until creamy.
3. Beat in egg.
4. Gradually beat in flour mixture. Stir in milk chocolate chips.
5. Refrigerate covered about 1 hour.
6. Drop by rounded tbsps. onto ungreased baking sheets. Press down slightly with bottom of glass .
7. Bake at 375 degrees for 8-10 minutes.
8. Cool on baking sheets for 4 minutes; remove to wire racks to cool completely.
Title: Mom's Pumpkin Bars
Ingredients:
- 4 eggs
- 1 sugar
- 2 pumpkin
- 15 flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 1/2 cinnamon
- 2 ginger
- 1/2 clove
- 1/2 nutmeg
- 1/2 cream cheese
- 6 margarine
- 1/4 milk
- 1 vanilla
- 1 powdered sugar
- 4
Instructions:
1. Mix the first four ingredients in a bowl (eggs through pumpkin).
2. Mix the remaining ingredients in a bowl (flour through nutmeg). Combine flour mixture with wet mixture. Beat together until combined.
3. Pour into two 9 x 13 inch pans. Bake at 350 for 25-30 minutes.
4. To prepare the cream cheese frosting, combine the listed ingredients (cream cheese through powdered sugar). Add more milk or powdered sugar to reach desired consistency.
5. Frost bars when cool. Enjoy! :-).
Title: Mincemeat Cakes
Ingredients:
- 2 caster sugar
- 3 egg
- 1 milk
- 1 self raising flour
- 4
- 2
Instructions:
1. Preheat oven to 190C (gas no 5) and prepare a 12 hole cake tin with paper cases. You can also make these muffin size (makes 6 muffins).
2. Cream together the sugar and margarine.
3. Beat in the egg and add the milk.
4. Fold in the flour, and finally stir in the mincemeat.
5. Spoon into the paper cases and bake for 15-20 minutes.
Title: Chocolate Honey Cake
Ingredients:
- 1 water
- 2 eggs
- 3 pecans
- 1/2 honey
- 1
- 6
- 1
Instructions:
1. Make chocolate cake mix according to directions.
2. (Usually 1 1/2 cup water, 3 large eggs and 1/2 cup oil.) Add pecans and then pour into a greased 9" X 13" greased pan.
3. Sprinkle chips over top.
4. Heat the honey and 1/2 cup water to boiling and then pour over batter; do not mix.
5. Bake at 350 degrees for 45 minutes.
6. Serve warm.
Title: Coconut Caramel Cream Cheese Flan
Ingredients:
- 1 evaporated milk
- 1 vanilla
- 1 cream cheese
- 4 cream of coconut
- 12 sweetened flaked coconut
- 1 sugar
- 1 water
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Put water, an inch or so, into a large lasagna or other pan that will accommodate the bundt or angel food cake pan. Put into the oven.
3. In a bowl, combine the milks (evaporated and condensed and cream of coconut), the vanilla and the coconut flakes.
4. In a separate bowl, mix the egg yolks with a fork or whisk. Add to the milk mixture. Add the softened cream cheese and mix (may use an electric mixer).
5. Caramel:
6. In a saucepan, combine the sugar and water over medium-high heat. Let "melt" until it turns light brown (do not let burn!). Pour the caramel into an angel food or bundt pan.
7. Let the caramel harden.
8. Pour the milk mixture into the cake pan. Put the cake pan into the oven in a preheated lasagna pan.
9. Bake at 350 degrees for an hour and an half. When it is done, let it cool for a full hour.
10. Turn upside down onto a large platter and chill for at least 2-3 hours.
11. Garnish with oranges with leaves and orange slices and mint.
Title: Sin on a Fork
Ingredients:
- 1 flour
- 2 powdered sugar
- 1/4 butter
- 2 bananas
- 1 cream cheese
- 1 powdered sugar
- 1 Cool Whip
Instructions:
1. Preheat oven to 400 degrees. In a pie plate, mix the flour, 2 tablespoons powdered sugar and butter which is at room temperature. Press with floured fingers to make a crust. Bake in preheated oven until lightly browned. Cool.
2. Add by layers to cooled shell:
3. bananas.
4. cream cheese which has been mixed with 1 cup powdered sugar.
5. blueberry pie filling.
6. Top with whipped cream or Cool Whip. Refrigerate.
Title: Apricot Whip
Ingredients:
- 4 water
- 6 salt
- 1/2
Instructions:
1. Put apricots and water in a medium pan. Cover and bring to a boil.
2. Reduce heat to low; cook until very tender (45 minutes to one hour).
3. Using a slotted spoon, transfer to baking sheet to cool slightly.
4. Puree apricots and salt (if you are using it) in a food processor until completely smooth and the consistency of thick jam. Let cool.
5. Refrigerate airtight for up to 1 day.
Title: blueberry yogurt cake
Ingredients:
- 1 blueberries
- 1 flour
- 2 baking powder
- 3/4 salt
- 1/2 butter
- 1 1/2 sugar
- 1 vanilla extract
- 4 plain yogurt
- 1 confectioners' sugar
- 1 1/4 lemon juice
- 1 water
- 1
Instructions:
1. preheat oven to 350.
2. grease and flour a bundt pan.
3. toss berries with 1 tbsp flour.
4. mix flour, baking powder and salt together, set aside.
5. in a large bowl beat butter, beat in sugar and vanilla until creamy.
6. add egg whites, beat in, beat in flour mixture, alternating with yogurt.
7. fold in berries, pour into bundt pan.
8. bake for 45-50 minutes until toothpick comes out clean.
9. cool on wire rack 10 minutes, invert onto wire rack and continue cooling.
10. when totally cooled stir together glaze ingredients and drizzle over cake.
Title: Quiche Pastry
Ingredients:
- 3 cream cheese
- 3 butter
- 3/4 all-purpose flour
- 1 salt
Instructions:
1. Mash together cream cheese and butter.
2. Sprinkle in flour and salt; mash with a fork until they are just tiny grains.
3. Then knead only once or twice, until it just comes together.
4. Place mixture in buttered bowl, seal with plastic wrap, and refrigerate 3-4 hours or overnight.
5. Roll between 2 pieces of wax paper an hour before using.
6. Fit the pan, crimp edges, and freeze at least 45 minutes.
7. Jab holes in it with a fork and bake in a 400 degree oven for 6-7 minutes.
8. Remove from oven and cool.
9. Proceed with usual quiche recipe.
Title: Apple Pastries
Ingredients:
- 7 -8 apples
- 2 water
- 2 cinnamon
- 1/4 cornstarch
- 2 brown sugar
- 1/4 lemon juice
- 2 all-purpose flour
- 4 reduced fat margarine
- 100 salt
- 1/2 cold water
- 6 white vinegar
- 2
Instructions:
1. Mix the flour and salt together. Add the margarine and rub in until resembles coarse breadcrumbs.
2. Add vinegar.
3. Add water slowly, mixing until it forms a soft dough. If it's not becoming a dough, be patient. If it STILL isn't, add a little more water but not too much or the pastry will become tough.
4. Cover in cling wrap and refrigerate for at least two hours.
5. Meanwhile, chop the apples up. It helps to chop them up finely or to throw them in a food processor.
6. Place them in a large sauce pan with the water and lemon juice and cinnamon and sugar (if using. If n using caramel topping, don't add now). Bring to the boil. Simmer on high heat for about 10 minutes, or until soft.
7. When soft, sift in cornflour. If you like it thicker, add more cornflour. Stir in quickly, turn off heat and allow to thicken, still stirring.
8. If using caramel, Stir in now.
9. Set topping aside to cool.
10. Preheat the oven to 200°C.
11. Lightly spray 3 baking trays with vegetable oil spray.
12. Take out the pastry. Break off a piece with your hand a bit larger than the size of a golf ball. Roll it with your hands gently so that it becomes soft. Flatten it into a small disc.
13. Using a medium sized plate, place the dough disc onto it and gently stretch and push the dough in to make it become flatter, until it's about 1/4 inch thick. Remember it's supposed to be a circle. You don't really need to use the plate, I just find it helps a lot.
14. Place about 1-2 heaped tablespoons of filling on one side of the disc. Brush the edges with egg, and fold over one side to create a semi-circle. Pinch shut gently, and press a fork into the edges for presentation.
15. Repeat with the rest of the dough. Place evenly on the trays. I fit about four per tray, but yours might be different.
16. Brush one side with remaining egg, and sprinkle with cinnamon sugar if so desired.
17. Bake for about 15-20 minutes or until lightly golden.
Title: Pecan Tartlets
Ingredients:
- 1 light brown sugar
- 4 sweetened condensed milk
- 6 butter
- 2 eggs
- 1 flour
- 1 pecans
- 12
Instructions:
1. Preheat oven to 350. Press one serving of dough into each space of a muffin pan.
2. Bake cookies 6-8 minutes until puffy but not yet browned. Distribute pecans evenly among tins. Set aside.
3. Preheat oven to 400.
4. Combine sugar, milk, butter in a sauce pan over medium-low heat until simmering.
5. Allow sugar mix to cool for a few minutes. Lightly beat egg and flour in a small bowl.
6. Combine sugar mix and egg mix stirring quickly to make sure egg incorporates.
7. Spoon sugar mixture evenly over pecans in tins.
8. Bake 5 minutes at 400. Reduce temp to 350 and continue baking 5-9 minutes until just set.
9. Allow to cool enough to handle. Loosen edges with a knife if needed to remove.
Title: Fudge Chip Pound Cake
Ingredients:
- 6 sugar
- 3 water
- 1 1/2 butter
- 1/2 sugar
- 1 eggs
- 2 vanilla
- 1 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1/4 milk
- 1/2 baking soda
- 1/2
- 1/8
Instructions:
1. In heavy small saucepan, blend sugar and cocoa. Stir in water. Bring to simmer over medium-low heat, stirring until smooth. Gently simmer about 3 minutes. Set aside to cool.
2. Preheat oven to 350°F . Butter and flour a 9X5-inch loaf pan.
3. In large bowl of electric mixer, cream ½ cup butter until fluffy. Gradually beat in sugar. Beat in eggs one at a time. Blend in vanilla.
4. Sift flour, baking powder, and salt together in small bowl. Add to batter alternatively with milk, blending well after each addition. Fold in chocolate chips.
5. Pour 1/3 of batter into prepared pan, spreading higher at edges.
6. Divide remaining batter in half. Blend half into cooled cocoa mixture with baking soda. Spoon over batter in pan and spread, leaving ½-inch border at edges.
7. Pour remaining light batter over top.
8. Bake 65 to 70 minutes, until cake tester comes out clean.
9. Cool in pan 10 minutes.
10. Invert cake onto rack and cool completely.
Title: Cocoa Crème Fraîche Cupcakes
Ingredients:
- 1 all-purpose flour
- 3 all-purpose flour
- 2/3 baking powder
- 1 salt
- 1 baking soda
- 1/4 unsalted butter
- 1/2 unsalted butter
- 6 sugar
- 1 eggs
- 3 pure vanilla extract
- 1 creme fraiche
- 3/4 creme fraiche
Instructions:
1. Preheat the oven to 350°.
2. Line a 12-cup muffin pan with foil baking cups.
3. Put 4 additional foil cups on a small baking sheet.
4. Sift together the flour, cocoa powder, baking powder, salt and baking soda.
5. In a large bowl, beat the butter and sugar until light and fluffy.
6. At medium speed, add the eggs one at a time, beating until each one is fully incorporated before adding the next.
7. Add the vanilla.
8. At low speed, alternately beat in the dry ingredients and the 3/4 cup of crème fraîche in 2 batches.
9. Spoon the batter into the foil cups, filling each one two-thirds full.
10. Bake the cupcakes for 15 minutes, or until springy when gently pressed and a cake tester inserted in the center comes out clean.
11. Let cool slightly, then remove from the pan.
12. Place a dollop of crème fraîche on each cupcake and serve.
Title: Stamped Shortbread
Ingredients:
- 1 1/2 unsalted butter
- 1 powdered sugar
- 2/3 cornstarch
- 2 granulated sugar
- 1/2 salt
- 1 1/2 vanilla extract
- 2 3/4 all-purpose white flour
Instructions:
1. In a large bowl, with electric mixer on low, then medium speed, beat together the butter, powdered sugar, cornstarch, sugar, salt and vanilla until light and well blended -- about 3 minutes.
2. Beat or stir in flour until evenly incorporated.
3. Let the dough stand for 5 minutes, or until firmed up slightly.
4. Divide the dough in half, place each portion between large sheets of wax paper. roll out each poriton, 1/3" thick, check the underside of the dough and smooth out any wrinkles that form. Stack the rolled portions(paper still attached) on a baking sheet, refrigerate for 30 minutes until chilled and firm -- or freeze for 20 minutes to speed chilling.
5. preheat oven to 300*.set out several baking sheets. working with one portion of dough at a time, leaving remainder chilled -- gently peel away, then pat one sheet of wax paper back into place.
6. Flip the dough over, then peel off and discard the second sheet.
7. Using a 2/3-3" fluted, daisy or round cutter or other size and shape.for your stamp -- cut out the cookies.
8. If at any point the dough softens too much, transfer the paper and cookies to a sheet and rechill --.
9. Using a spatual, carefully transfer the cookies to baking sheets, spacing 1 1/2" apart. Reroll any dough scraps. Continue cutting out the cookies until all the dough is used. Bake the cookies, one sheet at a time, upper third of oven for 10 minutes. Remove the cookies from the oven, using a cookie stamp, press a design into the top of each cookie. Return cookies to oven and bake for 15-20 minutes more or just tinged with color all over and fairly darker at the edges. Reverse the sheet from front to back halfway through baking to ensure even browning.transfer cookies to rack and let stand until cookies firm up. about 10 minutes. If desired, the designs stamped into the cookies can be highlighted by painting with a color wash.(see below).
10. Store in an airtight container for up to 2 weeks or freeze up to 2 months.COLOR WASH*** Prepare a wash by adding a drop or two of desired color to a few teaspoons of water. Make as many different colored washes as desired. using a small clean artist brush, test each color on a broken cookie to get desired color -- lightly apply the wash over very fine details using small brushes.it is best to add only a light wash and keep colors in pastel range. let cookies stand 1-2 hours or completely dry -- .
Title: Black Forest Dream Dessert
Ingredients:
- 1 all-purpose flour
- 2 sugar
- 1/2 butter
- 1/2 flaked coconut
- 1/2 walnuts
- 1 cream cheese
- 1 confectioners' sugar
- 1 Cool Whip
- 1 cherry pie filling
- 1 1/2 milk
- 2 1/2 instant vanilla pudding
- 2 chocolate curls
Instructions:
1. In a bowl, combine flour and sugar; cut in butter until crumbly. Stir in coconut and walnuts. Press into an ungreased 9x13 baking dish. Bake at 350 for 15-18 minutes or until lightly browned. Cool on a wire rack.
2. In a small mixing bowl, beat cream cheese until fluffy. Add confectioner's sugar; beat until smooth. Fold in 1 cup of the cool whip. Spread over crust. Top with pie filling; cover and chill.
3. In a microwave safe bowl, melt chocolate chips; stir until smooth. In a large bowl, whisk milk and pudding mixes for 2 minutes or until soft set. Whisk a small amount of pudding into melted chocolate. Return all to the pudding, whisking constantly. Pour over cherry filling. Chill for 2 hours or until set.
4. Just before serving, spread remaining cool whip over dessert. Garnish with chocolate curls if desired.
Title: Chocolate Mud Cake
Ingredients:
- 100 prunes
- 3/4 baking soda
- 1/4 self-raising flour
- 1 cocoa powder
- 1/2 caster sugar
- 4 icing sugar
- 1/2
- 2
Instructions:
1. Preheat the oven to 160°C.
2. Line a 20cm round cake tin with baking paper.
3. Place the prunes, apple juice and baking soda in a saucepan.
4. Bring to the boil, turn off the heat, cover and leave to cool.
5. Once cool, puree until smooth.
6. Sift the flour and cocoa and stir into the cooled prune puree.
7. Beat the egg whites until stiff, adding sugar gradually.
8. Fold half the egg whites into the prune mixture and then fold in the remaining egg whites.
9. Keep stirring gently until the egg white is incorporated.
10. Spoon into the cake tin and bake for 35 minutes or until a cake skewer inserted into the middle comes out clean.
11. Cool on a rack and just before serving, sieve the icing sugar over the top.
Title: Chocolate Almond Cherry Crisps (No-Bake)
Ingredients:
- 1 white chocolate chips
- 3/4 dried cherries
- 1 1/2 vanilla
- 3/4
- 1/3
- 1/2
Instructions:
1. Cover a large baking sheet with wax paper.
2. Place semisweet and white chocolate chips in a medium glass bowl; microwave at HIGH 45 seconds. Stir, and microwave an additional 45 seconds or until almost melted. Stir until smooth.
3. Add cereal and remaining ingredients; stir quickly to combine. Drop mixture by tablespoonfuls onto prepared baking sheet; chill 1 hour or until firm.
Title: No Bake S'mores Cake
Ingredients:
- 1 graham crackers
- 2 marshmallow cream
- 2 Cool Whip
- 4 vanilla extract
- 1 heavy whipping cream
- 1 salt
- 1
Instructions:
1. Line bottom of 9x13" casserole dish with graham crackers.
2. Mix marshmallow cream and cool whip in mixer until smooth (scraping down sides).
3. Add vanilla extract to mixture.
4. Spread 1/3rd of marshmallow mixture over top of graham crackers.
5. Add another layer of graham crackers, another 1/3rd of marshmallow mixture, repeat. And finish with a layer of graham cracker on top.
6. Over medium-low heat, melt chocolate chips with the heavy whipping cream.
7. Once melted and combined, add salt and turn off heat.
8. Let cool for 15 minutes, but wisk every 5 minutes while cooling.
9. Pour over the top of the graham crackers, spread evenly.
10. Put container in freezer for 30 minutes, uncovered.
11. Remove from freezer, cover and place in the refrigerator overnight.
Title: Cantaloupe Pie Ala Texas and Pacific
Ingredients:
- 1 cantaloupe
- 1 water
- 1 1/2 sugar
- 2 flour
- 3 butter
- 1/4 nutmeg
- 1
Instructions:
1. Slice cantaloupe in half, deseed and remove rind, reserving all juices. Cut into small pieces and push through a ricer.
2. Place melon with juice and water into a saucepan and bring to a boil. Simmer for 5 minutes, stirring often.
3. Mix sugar and flour and slowly add to hot mixture, stirring constantly.
4. Add butter and nutmeg, stir until butter melts.
5. Cool and pour into prebaked pie crust.
6. If desired, top with meringue made according to your favorite recipe and brown in oven.
Title: Broiled Peaches
Ingredients:
- 28 flour
- 1/4 sugar
- 1 cinnamon
- 1
Instructions:
1. Drain peach halves and pat dry a little bit with a paper towel.
2. Mix flour, sugar and cinnamon together.
3. Turn peach halves in flour mixture and spray with butter flavored cooking spray to moisten flour.
4. Store in refrigerator until ready to cook.
5. Just before serving broil in oven just until crisp looking. About 3-4 minutes when about 3" under preheated broiler.
6. For FLARE! pour a little bourbon or brandy over the top AFTER they are plated. Ignite the alcohol CAREFULLY - impressive!
Title: Raisin Spice Loaf Cake
Ingredients:
- 1 margarine
- 2 brown sugar
- 2 cinnamon
- 2 ground cloves
- 1 salt
- 2 raisins
- 2 water
- 3 1/2 all-purpose flour
- 2 baking soda
Instructions:
1. In a saucepan, mix together margarine, brown sugar, cinnamon, cloves, salt, raisins and water.
2. Bring to a boil and boil gently for 5 minutes.
3. Let cool to room temperature.
4. To this cooled mixture, add flour, soda. Mix well.
5. Place in a tube pan and bake at 350oF for 1 hour or until toothpick inserted comes out clean. Alternatively place in individual loaf pans and reduce cooking time accordingly.
Title: Coca-Cola Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 butter
- 1 margarine
- 1/2 buttermilk
- 2 eggs
- 1 baking soda
- 1 vanilla
- 3 miniature marshmallows
- 1 1/3 butter
- 1/2 powdered sugar
- 6 pecans
- 3
- 1
Instructions:
1. CAKE:
2. Combine flour and sugar.
3. Heat margaine and coca-cola to boiling point; pour over flour mixture. Mix well. Add buttermilk, eggs, baking soda, vanilla, cocoa, and marshamllows. Pour into greased cake pan. Bake at 350F for 35 minutes.
4. ICING:
5. Combine butter, coca-cola, and cocoa, Heat mixture, pour over powdered sugar. Use more or less powdered sugar as needed. Beat well. Ice cake while cake is still hot. Sprinkle chopped nuts over cake.
Title: Caribbean Banana Dessert
Ingredients:
- 1 lemon, rind of
- 1 lemon juice
- 1 bananas
- 3 water
- 3 brown sugar
- 3 soymilk
- 4 soy margarine
- 1/3
- 3
- 1
- 2
Instructions:
1. Preheat oven to 300°F, and oil a 1½ quart mould.
2. Combine peels and juices with banana chunks and set aside.
3. Place egg substitute mixture, sugar and pineapple juice in a food processor and pulse until blended.
4. Add soy milk and bread crumbs and pulse a few more times.
5. Spoon the mixture over banana mixture.
6. Add margarine, mix well and pour into prepared mould.
7. Place mould in a large pan and pour in enough boiling water to reach halfway up the sides of the mould.
8. Bake 1 hour 20 minutes, a knife inserted should come out clean.
9. You may have to add more boiling water during the cooking time.
10. Cool 20 to 30 minutes and then remove from the mould.
11. Refrigerate 2 hours before serving.
Title: Huckleberry Dessert (low-fat)
Ingredients:
- 1 sugar-free cherry gelatin
- 1 blueberry gelatin
- 2 boiling water
- 1 crushed pineapple with juice
- 1 fat free cream cheese
- 1 nonfat sour cream
- 1 sugar
- 2 sugar-free white chocolate pudding mix
- 2 pecans
- 1/4
Instructions:
1. In 9X13-inch baking dish, combine gelatin mixes and boiling water.
2. Add blueberries and pineapple (with syrup and juice).
3. Chill until firm.
4. Combine cream cheese, sour cream, sugar and pudding mix.
5. Blend until smooth.
6. Spread topping over solidified gelatin mixture.
7. Sprinkle with nuts.
Title: German Fresh Peach Kuchen
Ingredients:
- 2 boiling water
- 2 lemon juice
- 1 1/2 all-purpose flour
- 1/2 sugar
- 2 baking powder
- 1/2 salt
- 2 eggs
- 2 milk
- 1 1/2 lemons, rind of
- 1/4 butter
- 1/4 regular margarine
- 1/2 sugar
- 1 ground cinnamon
- 3 heavy cream
- vanilla ice cream
Instructions:
1. Pour enough boiling water over peaches in large bowl to cover.
2. Let stand 1 minute to loosen skins; then drain, and plunge into cold water for a few seconds to prevent softening of fruit.
3. With paring knife, pare peaches; place in a large bowl.
4. Preheat oven to 400°F.
5. Sprinkle peaches with lemon juice to prevent darkening.
6. Slice into the bowl; toss to coat with lemon juice; set aside.
7. Onto sheet of waxed paper, sift flour with the sugar, baking powder, and salt.
8. In large mixing bowl, using fork, beat eggs with milk and lemon peel.
9. Add flour mixture and melted butter, mixing with fork until smooth<U+0097>1 minute.
10. Do not over-mix.
11. Butter a 9-inch Springform pan, or 9-inch round layer-cake pan.
12. (If cake pan is used, kuchen must be served from pan.).
13. Turn batter into pan; spread evenly over bottom.
14. (At this point, kuchen may be refrigerated several hour, or until about 12 hour before baking.).
15. Combine sugar and cinnamon; mix well.
16. DRAIN peach slices; arrange on batter, around edge of pan; fill in center with 5 peach slices.
17. Sprinkle evenly with sugar-cinnamon mixture.
18. Bake 25 minutes.
19. Remove kuchen from oven.
20. With a fork, beat egg yolk with cream.
21. Pour over peaches.
22. Bake 10 minutes longer.
23. Cool 10 minutes on wire rack.
24. To serve, remove side of springform pan.
25. Serve kuchen warm, cut into wedges, with sweetened whipped cream or soft vanilla ice cream.
26. Makes 8 to 10 servings.
27. McCalls Cooking School.