lumicero/recipes-ing2inst huggingface dataset:
Title: Buttermilk Spice Cupcakes
Ingredients:
- 1 1/2 flour
- 1 cinnamon
- 1/4 ground ginger
- 1/8 ground nutmeg
- 1/8 ground cloves
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 6 butter
- 1/2 light brown sugar
- 1/3 granulated sugar
- 2 eggs
- 1 vanilla extract
- 3/4 buttermilk
Instructions:
1. Preheat oven to 350*F.
2. Grease and flour 12 muffin cups, or line with paper wrappers; set aside.
3. In a small bowl, whisk together the flour, baking powder, baking soda, spices, and salt; set aside.
4. In a large bowl, using an electric mixer on high speed, beat together the butter and both sugars until well blended.
5. Reduce mixer speed to medium; beat in the eggs, one at a time, then the vanilla.
6. Reduce mixer speed to low; beat in the flour mixture alternately with the buttermilk, mixing just until combined.
7. Spoon batter into the prepared muffin tins; bake for 20-25 minutes, until the tops are golden and spring back when lightly pressed with a fingertip.
8. Cool 15 minutes in the tins; invert onto wire racks and cool completely before frosting.
Title: Naturally Low-Fat Chocolate Fudge Cake
Ingredients:
- 85 dark chocolate
- 1/2 cocoa powder
- 1 brown sugar
- 1/2 boiling water
- 2 whole wheat flour
- 1/4
- 1/3
- 4
Instructions:
1. pre-heat oven to moderate.
2. line base and side of deep 20cm round cake pan.
3. combine chocolate, cocoa and sugar with the water in a large bowl.
4. stir until smooth.
5. add egg yolks, whisk to combine.
6. fold in almond meal and flour.
7. beat egg whites in a small bowl with an electric mixer until peaks form.
8. gently fold egg white mixture into chocolate mixture, in 2 batches.
9. pour into prepared pan.
10. bake in moderate oven about 40 minutes.
11. stand in pan 5 minutes.
12. turn onto wire rack, remove paper.
13. serve warm with icing sugar and dotted with fresh strawerries, also divine cold.
Title: Persian Almond Macaroons
Ingredients:
- 4 granulated sugar
- 1 1/2
- 10
Instructions:
1. Preheat oven to 325 degrees Fahrenheit.
2. Combine egg whites, unblanched almonds and sugar and grind, using fine blade of meat grinder or food processor.
3. Turn mixture into top of double boiler and heat over simmering water for 8 to 10 minutes, stirring constantly until mixture is smooth and slightly wet, similar to porridge.
4. .Drop rounded teaspoonfuls onto ungreased cookie sheet, leaving 2 inches between them.
5. Top each with slice of blanched almond.
6. Bake for about 20 minutes, or until cookies turn pale brown.
7. .Remove from pan when cool.
Title: Chocolate Cake
Ingredients:
- 3 butter
- 1/2 milk
- 2 eggs
- 2 self raising flour
- 1 vanilla essence
- 1/2 sugar
- 1 chocolate chips
- 1
Instructions:
1. Preheat oven to 180C and grease an 8" cake pan.
2. Melt the butter.
3. Put all other ingredients in a bowl and beat lightly.
4. Add butter.
5. Pour into prepared cake pan and bake for 35 minutes or until cake tests done.
Title: Flourless Chocolate Lime Cake
Ingredients:
- 6 bittersweet chocolate
- 5/8 unsalted butter
- 6 eggs
- 1 1/4 lime
- 1
- 4
- 1
Instructions:
1. Preheat oven to 350 F, line bottom of a 9 inch springform pan with parchment paper and butter or spray sides of pan.
2. Melt chocolate and butter together either in double boiler or in microwave 30 seconds at a time until melted. Set aside to cool slightly.
3. Beat eggs and sugar together until triple in volume, pale and mousselike.
4. Mix almond meal with cocoa powder. Gently fold into egg mixture. Follow with chocolate mixture, then lime zest and juice.
5. Pour into prepared pan. Bake 40-45 minutes. Will be just firm on top but have a bit of wobble underneath.
6. Cool in pan on a wire rack. When slightly cool, drape a clean kitchen towel over cake to stop from getting too crusty (some cracking/cratering is to be expected).
7. When completely cool, loosen edges from pan, release springform edge, remove. Dust with confectioner's sugar if desired.
Title: Lemon Top Fairy Cakes
Ingredients:
- 4 unsalted butter
- 2 eggs
- 4 self raising flour
- 4 caster sugar
- 3 milk
- 1/2 vanilla extract
- 9 chocolate chips
- 3 icing sugar
- 2 water
- 1 lemon juice
Instructions:
1. Preheat the oven to 195°C.
2. Mix all the cake ingredients in a food processor (with or without chocolate chips) and place 3 heaped tsp in each cake case. Bake in the centre of the oven for 15-20 minutes and leave on a wiring rack to cool for a good 30 minutes (if you can resist 'em!). Only ice when cold.
3. For the icing, mix together the 3 ingredients with a fork. If the consistency is too runny, add more icing sugar. Check how lemony the icing is before adding just a tad of food colouring if you prefer them to have that lemon touch! The icing should be almost like a paste, in order for it to stiffen on each fairy cake.
Title: Bonnie's Awesome Cherry Surprise Cake and Icing
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 salt
- 3 baking soda
- 2/3 butter
- 1 1/2 granulated sugar
- 2 eggs
- 1 1/2 vanilla extract
- 1 1/2 milk
- 1 cherry pie filling
- 1 1/2 shortening
- 1/2 heavy cream
- 6 powdered sugar
- 2 vanilla
- 1 cherry gelatin
- 1/4 cherry pie filling
Instructions:
1. Preheat oven to 350°F.
2. Lightly grease and flour the bottom of the pan.
3. Combine flour, salt and baking powder.
4. Beat together butter and sugar until light and fluffy. Beat in eggs one at a time, beating well after each addition; stir in vanilla.
5. Alternately stir flour mix and milk into butter mixture. Mix until smooth batter forms. Pour batter into pans and bake for 30 minutes. Cool on wire rack.
6. After cool, run knife around the side of the pan. Turn one cake out on serving tray. Spread pie filling over cake. Place second cake on top and ice all over with cherry icing.
7. Icing Directions: Run 1/4 cup cherry pie filling in food processor for 1 to 2 seconds. Dissolve gelatin in 1/4 cup hot water. Mix all ingredients until light and fluffy.
Title: Fruit Cocktail Cake
Ingredients:
- 1 flour
- 1 sugar
- 1 baking soda
- 1/4 salt
- 1 egg
- 1 vanilla
- 2 brown sugar
- 3/4
- 1/2
Instructions:
1. In a large bowl, combine flour, white sugar, baking soda and salt.
2. Add egg, vanilla, fruit cocktail, and syrup; beat well.
3. In a greased 9X13-inch pan, pour batter and spread the brown sugar and nuts evenly on top.
4. Bake at 350 degrees (if using glass pan, 325 degrees) for 1 hour.
5. Top with ice cream or whipped cream.
Title: Snickers-Apple Salad
Ingredients:
- 6 green apples
- 1 Cool Whip
- 6
Instructions:
1. In large bowl combine diced apples and chopped Snickers.
2. Fold in cool whip.
3. Refridgerate for 1-2 hours before serving.
Title: Moist Chocolate Bundt Cake W/ Chocolate Glaze
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 1/2 granulated sugar
- 1 butter
- 1/2 vanilla extract
- 1 eggs
- 3 plain yogurt
- 1/2 very strong coffee
- 1/3 milk
- 2/3 butter
- 1 powdered sugar
- 2 boiling water
- 2 salt
- 1 1/2 vanilla extract
- 3
- 1
- 1/2
Instructions:
1. Heat the oven to 350 F (180 C/Gas 4).
2. Generously grease and flour a 12-cup Bundt cake pan or similar tube cake pan.
3. In a bowl, combine the flour, cocoa, baking soda, and salt. Mix well to blend thoroughly.
4. In a large mixing bowl, cream the 1/2 cup of butter and the granulated sugar until light and fluffy.
5. Beat the eggs and yogurt into the creamed mixture and then beat in the 1 tablespoon of vanilla.
6. In a small bowl or cup, combine the coffee and milk.
7. Beat about one-third of the cocoa and flour mixture into the creamed mixture, then beat in half of the coffee and milk mixture. Repeat with another one-third of the flour mixture and the remaining coffee and milk mixture. Add the remaining one-third of the flour mixture and beat until well blended.
8. Spoon the batter into the prepared Bundt cake pan.
9. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick or wood skewer comes out clean when inserted in the cake.
10. Cool in the pan on a rack for 10 minutes, then invert onto the rack to cool completely.
11. Drizzle the optional glaze (below) over the cake or dust with sifted powdered sugar.
12. Optional Chocolate Glaze.
13. In a bowl or pan over simmering water, combine the semisweet chocolate, unsweetened chocolate, and the 2 tablespoons of butter. Stir until the mixture is melted and smooth.
14. Remove from the heat and beat in the powdered sugar, boiling water, a pinch of salt, and 1/2 teaspoon of vanilla.
15. Drizzle the glaze over the cooled cake.
16. Expert Tips.
17. Because Bundt cakes and tube cakes are deep, use longer bamboo or wooden skewers to test for doneness.
Title: Chocolate Chip Bundt Cake With Chocolate Glaze
Ingredients:
- 1 instant vanilla pudding
- 1 chocolate instant pudding
- 1 eggs
- 3/4 water
- 4 chocolate chips
- 1 1/2 chocolate chips
- 6 butter
- 1/2
- 2
- 1
Instructions:
1. Blend the first 6 ingredients.
2. Fold in the 6 oz chocolate chips.
3. Pour into a Bundt pan sprayed with Pam.
4. Bake at 350 degrees for 1 hour.
5. Glaze: Melt the last 3 ingredients and pour over completely cooled cake.
Title: Sugar Free Brownie Pudding Cake
Ingredients:
- 1/2 flour
- 3 sugar substitute
- 1 baking powder
- 3/4 skim milk
- 1/4 vanilla extract
- 1 sugar substitute
- 1/2 boiling water
- 5
- 2
- 3/4
Instructions:
1. Stir together flour, 3 Tablespoons sugar, 2 tablespoons cocoa powder, and baking powder.
2. Add milk, apple butter, and vanilla.
3. Stir till smooth.
4. Transfer batter to 1-quart baking dish.
5. Combine the 5 Tablespoons sugar and 2 tablespoons cocoa.
6. Gradually stir in boiling water.
7. Pour evenly over batter.
8. Bake in 350 degree oven for about 30 minutes or until toothpick inserted into cake comes out clean.
9. Serve warm.
Title: Smucker's Banana Cookies With Peanut Butter Filling
Ingredients:
- 1 brown sugar
- 1/2 sugar
- 1 butter
- 1 margarine
- 1 banana
- 1 egg
- 2 3/4 vanilla
- 1/2 all-purpose flour
- 1/4 baking soda
- 1 salt
- 1/2 butter
- 1 powdered sugar
Instructions:
1. Heat oven to 350°F Beat brown sugar, sugar, and butter in large mixer bowl until creamy; add banana, egg, and vanilla. Beat until well mixed.
2. Combine flour, baking soda, and salt in medium bowl; mix well. Add flour mixture to banana mixture; mix until soft dough forms.
3. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake 11 to 13 minutes or until lightly browned. Cool on wire racks.
4. Beat peanut butter, butter and powdered sugar until well mixed. Spread about one tablespoon filling on bottoms of half of cookies. Gently press bottoms of remaining cookies against filling to form sandwiches.
Title: MANGO PURÉE With MIXED BERRIES and COINTREAU
Ingredients:
- 2 mangoes
- 2 vanilla yogurt
- 1/2 raspberries
- 1/2 blackberry
- 1/3 Cointreau liqueur
- 1 orange zest
- 1 powdered sugar
- 1/4
Instructions:
1. In a blender, add mango and puré until smooth. In 4 glass dessert bowls, layer half puréed mango, yogurt then the remaining puréed mango, leveling each layer. Place bowls on a baking sheet lined with silicone mat and transfer to the refrigerator for 2 hours.
2. Meanwhile in a medium bowl, combine mixed berries with orange juice, Cointreau, orange zest and powdered sugar. Stir and transfer to the refrigerator for 2 hours as well.
3. When ready to serve, top each glass with the macerated berries using a slotted spoon.
Title: Carrot Muffins
Ingredients:
- 4 carrots
- 1 granulated sugar
- 1 brown sugar
- 1 crushed pineapple
- 1 1/3 prunes
- 4 vanilla
- 2 flour
- 2 baking soda
- 2 ground cinnamon
- 2 salt
- 1/2
Instructions:
1. preheat oven 375, coat 18, 2 inch muffin tin cups with cooking spray.
2. caombine carrots,ugars, pineapples, prune puree, egg whites, and vanilla in a large bowl; stir to blen thoroughly; add remaining ingrediants, mix just to blend. spoon batter into cups and bake 20 mins or until toothpick comes out clean. let cool completely and enjoy.
Title: Butterbeer Cupcakes
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 unsalted butter
- 1/2 granulated sugar
- 1/2 dark brown sugar
- 3 eggs
- 1 1/2 vanilla
- 1 buttermilk
- 1/2 heavy cream
- 1/2 unsalted butter
- 1 ganache
- 1 vanilla
- 1/2 salt
- 1/3 powdered sugar
- 1 milk
- 1
- 1/8
- 1
Instructions:
1. For the cupcakes: Preheat the oven to 350 degrees and line cupcake pans with paper liners. Combine the flour, baking soda, baking powder and salt in a bowl and set aside.
2. In a large bowl, cream the butter until light and fluffy. Add your sugars and beat until well-combined. Beat in the eggs, one at a time, mixing well after each addition. Then beat in your vanilla and butter flavoring.
3. Alternately add in the buttermilk and cream soda into the dry ingredients in batches until all are well incorporated. Fill each cupcake liner 3/4 full, then bake for 15 to 17 minutes until a tester inserted into the center comes out clean and cake springs back to the touch. Cool completely on wire racks.
4. For butterscotch filling: In a double boiler (heat-proof bowl over a pot of simmering water on the stove), combine butterscotch chips and heavy cream and stir until completely combined and smooth. Cool to room temperature. Fill a squeeze bottle with ganache and insert into the center of each cupcake, squeezing until filling begins to overflow.
5. For buttercream frosting: Cream butter in a large bowl until light and fluffy. Add in the prepared ganache, vanilla, butter flavoring and salt and mix until well combined. Beat in powdered sugar, 1 cup at a time, until reaching desired consistency. Add milk or cream by the Tablespoon as needed. Frost cupcakes and top with a drizzle of butterscotch ganache.
Title: Microwave Sour-Cream Lemon Pie
Ingredients:
- 1 granulated sugar
- 1 milk
- 1/2 fresh lemon juice
- 3 cornstarch
- 1/4 sour cream
- 1 confectioners' sugar
- 1 vanilla extract
- 1/2
- 3
- 1
Instructions:
1. Combine the granulated sugar, milk, lemon juice,egg yolks and constarch in a glass bowl.
2. Cook in the microwave on high for three minutes.
3. Stir, then cook three more minutes or until thickened.
4. Remove and stir in sour cream.
5. Cool the mixture, then pour it into the crust.
6. Refrigerate until set.
7. When you are ready to serve the pie,whip the whipping cream with the confectioners sugar and vanilla until stiff peaks form.
8. Top the pie with the sweetened whipped cream.
Title: Australian Fruitcake
Ingredients:
- 1 brown sugar
- 1 butter
- 250 brandy
- 2 eggs
- 4 plain flour
- 2 baking powder
- 1 salt
- 1 nutmeg
- 1/2 cinnamon
- 1 brandy
- 2
Instructions:
1. Combine the first 4 ingredients in a big bowl.
2. Cover and cook for 5 minutes on HIGH, stirring once.
3. Allow to cool slightly.
4. Stir in eggs and essence.
5. Add dry ingredients.
6. Pour into a greased and lined 20 cm square cake tin or novel cake tin.
7. Place on low rack.
8. Bake for 40 minutes on LOW MIX/BAKE at 160 deg Celsius.
Title: Strawberry Rhubarb Crumble
Ingredients:
- 1 strawberry
- 1/2 rhubarb
- 2 sugar
- 2 all-purpose flour
- 1 ground cloves
- 1 salt
- 3 all-purpose flour
- 2 sugar
- 1 salt
- 2 unsalted butter
Instructions:
1. Preheat oven to 350°F Lightly grease two 1- to 1 1/2 cup oven proof bowls or ramikins and set aside.
2. Make the filling: Place fruit, sugar, flour, cloves and salt into a med. mixing bowl and toss to mix well. Spoon mixture into prepared dishes, dividing evenly.
3. Make the topping:Place flour sugar and salt in small bowl and blend well. Add butter pieces and toss to coat the butter with the flour mixture. Rub the mixture with your fingertips until you have coarse crumbs. There is no lose flour and the mixture looks pale yellow. Spoon evenly over filling.
4. Bake until topping is pale gold and fruit filling is bubbling, 30 minutes. Remove dishes from oven and let cool on a rack for 10- 15 minute Serve warm or at room temperature with ice cream or topping of your choice.
Title: Pumpkin Dump Cake
Ingredients:
- 2 pumpkin
- 1 evaporated milk
- 4 eggs
- 1 1/2 white sugar
- 2 pumpkin pie spice
- 1 salt
- 1 pecans
- 1 margarine
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly grease one 9X13 baking pan.
3. Combine the pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice and salt.
4. Mix well and spread into the prepared pan.
5. Sprinkle the yellow cake mix over the top of the pumpkin mixture and pat down.
6. Sprinkle the chopped pecans over the top of the cake mix then drizzle the margarine all over the top.
7. Bake at 350 degrees for about 1 hour but no longer than 1 hour 20 minutes.
8. Top cooled cake with whipped topping when ready to serve.
Title: Cinnamon Apple Puddings
Ingredients:
- 120 apples
- 1 self-raising flour
- 1 buttermilk
- 1 ground cinnamon
- 80 ice cream
- 1 ground cinnamon
- 1
- 2
Instructions:
1. Preheat oven to 160C (fan forced).
2. Spray 2 x 2.5cm deep, 1cm (base measurement) ovenproof dishes with cooking spray.
3. Arrange the apple slices in the dishes.
4. Put flour, almond meal and oat bran in a small bowl and stir to combines.
5. Whisk in the buttermilk, eggwhite and cinnamon in a separate small bowl.
6. Add the buttermilk mixture to the flour mixture and mix until just combines and then pour over the apple slices and smooth the surface.
7. Bake for 20 to 25 minutes or until set and light golden brown and then top with ice-cream (if having) and dust with cinnamon and serve straightaway.
Title: Tropical Cake
Ingredients:
- 1 mandarin oranges
- 1 eggs
- 1 Cool Whip
- 4 instant vanilla pudding
- 1 crushed pineapple
- 1/2 - 1
- 1
Instructions:
1. Mix first four ingredients, using only the juice from the oranges, reserving oranges to add later.
2. After mixed well, gently fold in oranges.
3. Bake in a 9x13 pan at 350 degrees for 40 minutes or until done.
4. Cool completely!
5. Mix remaining four ingredients and spread over cake.
6. Refrigerate for one hour and serve cold.
Title: White Caps Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 pineapple tidbits
- 2 baking soda
- 2 eggs
- 1 coconut
- 1/4 butter
- 1 sugar
- 1 evaporated milk
Instructions:
1. Method for the Cake:
2. Preheat oven to 350°F.
3. Whisk together the flour and baking soda; set aside.
4. In a separate bowl, beat the eggs and sugar together until fluffy.
5. Add the pineapple and flour and soda mixture.
6. Stir just until mixed.
7. Pour the batter into a prepared (greased and floured) 12" round pan.
8. Bake for 30 to 40 minutes until set and browned on top or until cake tests done.
9. Ice while the cake is warm.
10. Method for Icing:
11. On the stovetop, bring the sugar, butter and milk to a boil for 3 minutes, stirring constantly.
12. Remove from the heat and add the coconut.
13. Pour the hot icing mixture over the warm cake.
Title: Cocoa Drops
Ingredients:
- 1/2 walnuts
- 2 flax seeds
- 2 unsweetened flaked coconut
- 1 dates
- 1/2 raisins
- 1/2 cocoa powder
- 4 cinnamon
- 1 salt
- 1/2
- 1
Instructions:
1. Combine walnuts, flaxseeds, coconut, and oats in the bowl of a food processor. Process until uniformly combined.
2. Add dates, raisins, cocoa powder, agave, cinnamon, and salt. Mix until all ingredients are blended and hold together when squeezed (you may need to add a bit more agave).
3. Remove mixture from food processor and stir in chips.
4. Measure out mixture using a candy scoop (like a small ice cream scoop) or a tablespoon. Mold/roll mixture into a ball.
5. Roll candy in cocoa powder or a mixture of cocoa powder and powdered sugar (some people find straight cocoa powder to bitter).
Title: Fashioned Sweet Potato Pie
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1 mashed potatoes
- 3 eggs
- 1/3 corn syrup
- 1/3 milk
- 1/2 salt
- 1 vanilla extract
- 1
Instructions:
1. Cream butter and brown sugar in bowl until light and fluffy.
2. Blend in sweet potato and eggs.
3. Add next 4 ingredients;mix well.
4. Pour into pie shell.
5. Bake in a 425 degree oven for 10 minutes.
6. Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.
Title: Persimmon Pudding
Ingredients:
- 2 sugar
- 2 eggs
- 2 flour
- 1 1/2 butter
- 1/4 buttermilk
- 1 1/2 baking soda
- 1 cinnamon
- 1 vanilla
- 1 baking powder
- 1 salt
- 1/8
Instructions:
1. Preheat oven to 350F and lightly grease a 13 x 9" baking pan.
2. Mix sugar and pulp together in large bowl; add eggs and vanilla.
3. Mix baking soda and buttermilk in separate bowl; add to pulp mixture.
4. Stir in dry ingredients.
5. Melt butter and add to mixture.
6. Bake 45-50 minutes.
Title: Cherry Mini Pound Cakes
Ingredients:
- 1 1/4 butter
- 2 3/4 sugar
- 5 eggs
- 1 vanilla extract
- 3 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 sweetened condensed milk
- 2 maraschino cherries
- powdered sugar
Instructions:
1. With electric mixer, beat butter, sugar, eggs and vanilla on low speed until blended, then on high speed 5 minutes until light and fluffy.
2. Combine flour, baking powder and salt.
3. Add dry ingredients alternately with sweetened condensed milk to creamed mixture, mixing lightly after each addition.
4. Fold in cherries.
5. Turn batter into greased and floured mini loaf pans.
6. Bake at 350 degrees 45 to 50 minutes or until toothpick inserted near center comes out clean.
7. Let cool in pans: 5 minutes; invert cakes onto rack and let cool completely.
8. Dust with powdered sugar just before serving.
Title: Stupid Moist Miracle Whip Cupcakes
Ingredients:
- 1 1/2 water
- 1 1/2 Miracle Whip
- 3 flour
- 1/2 sugar
- 3 baking soda
- 6 salt
- 1 vanilla
- 1 1/2
Instructions:
1. Sift together flower,sugar,baking soda,cocoa, and salt.
2. Add water,Miracle Whip, and Vanilla.
3. Beat until smooth.
4. Fill cupcake pan sections a little over 1/2 way full.
5. Cook at 350 degrees for about 20 minutes.
6. Give remaining remnants of mix in the bowl to someone between the ages of 6 to 12 (or lick out bowl yourself).
7. Frost however desired.
Title: Graham Cracker Cake
Ingredients:
- 32 graham crackers
- 1 sugar
- 1/2 butter
- 5 vanilla extract
- 2 cinnamon
- 1/2 flour
- 2 baking powder
- 2 milk
- 1 walnuts
- 1 powdered sugar
- 1/2
Instructions:
1. Preheat oven to 325°.
2. Grease and flour a 9x13x2-inch glass baking pan.
3. Pour crushed graham crackers into a bowl.
4. Separate the egg yolks. (Reserve the egg whites for another recipe.)
5. With a mixer, cream the butter and sugar on high until well blended. Reduce speed to low, add egg yolks, vanilla and cinnamon. Blend well to combine.
6. Sprinkle flour and baking powder into bowl w/graham cracker crumbs. With mixer on low, alternate adding crackers and milk in 1/3’s. Start with graham crackers, end w/milk. The batter is fairly dry, so make sure it is well mixed.
7. If you’re using nuts, add them at this point by hand, stirring gently ino the batter.
8. Spoon the batter into the pan, smoothing toward the edges.
9. Bake for 40-45 minute The cake will pull away from the edges of the pan when it is done, and the middle will be springy to the touch.
10. Remove from oven, let cool completely, then dust w/powdered sugar or frost and cut into serving squares.
Title: Cardamom Orange Sugar Cookies
Ingredients:
- 2 1/2 flour
- 1 1/4 cardamom
- 1/2 salt
- 1 1/2 unsalted butter
- 1 sugar
- 2 sugar
- 1 1/2 vanilla extract
- 1/2 egg
- 1
Instructions:
1. Whisk flour, cardamom, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until creamy. Gradually add sugar; beat until light and fluffy. Beat in finely grated orange peel and vanilla. Add egg; beat to blend. Add flour mixture in three parts, beating on low speed until just blended between additions. Refrigerate until firm enough to shape.
2. Divide dough in half. Form halves into ball, flatten into disks and wrap tightly in plastic. Chill until firm 45 minutes to overnight.
3. Position racks in top and bottom third of oven; preheat to 350°F Line 2 large baking sheets with parchment paper. Roll out 1 dough disk on lightly floured surface to generous 1/8" thickness. Cut out cookies and transfer to prepared baking sheets, spacing 1" apart. Gather dough scraps into ball. Flatten, cover, and freeze dough until firm enough to roll out again, about 10 minutes.
4. Bake cookies until light golden brown, about 16 minutes, rotating sheets halfway through baking for even cooking. Carefully slide parchment paper with cookies onto racks to cook completely.
Title: Agave Whipped Cream
Ingredients:
- 1 heavy cream
- 2
Instructions:
1. Place the cream and agave in a large (and if possible deep) bowl.
2. Whip with a hand blender until stiff peaks form.
3. Spread over cupcakes or cake.
4. Serve.