lumicero/recipes-ing2inst huggingface dataset:
Title: Easiest & Best Chocolate Cake W. Heavenly Chocolate Frosting
Ingredients:
- 4 walnuts
- 1 pecans
- 7/8 sugar
- 1 vanilla
- 2 baking powder
- 2 sugar
- 2 vanilla
- 3/4 butter
- 1 vanilla
- 1
- 6
- 1/4
- 1/2
- 1
Instructions:
1. FOR THE CAKE: Place eggs in blender container and whip for a few seconds. While the blender continues running, add the remaining ingredients in the order listed and blend for 30 seconds.
2. Pour the batter into a greased and floured 10-inch layer pan with a removable bottom. REPEAT this for second layer. Bake the 2 layers at one time in a 350°F oven for 20 minutes or until a cake tester inserted in center comes out clean.
3. NOTE: Don’t double this recipe for the cake, do it twice. It’s so fast it won’t take long to whiz it up.
4. Fill with whipped cream between the layers and frost with Heavenly chocolate Frosting. Serves 8 very lucky people.
5. FOR THE WHIPPING CREAM FILLING: Beat 3/4 cup cream with 1 tablespoons sugar and 1 teaspoon vanilla until cream is stiff.
6. FOR THE CHOCOLATE FROSTING: Place chocolate chips in blender container. Heat together the butter and cream until comes to a boil. Pour hot mixture into blender container and whip for 30 seconds or until frosting is smooth and chocolate is melted. Allow to cool and spread on cake. Will frost the top and sides of 1 10-inch cake.
7. 7/8 cups is just below 1 cup, between 3/4 and 1 cup.
8. Love of Eating.
Title: Ashtaliyeh
Ingredients:
- 2 sugar
- 1 cornstarch
- 1/3 cream cheese spread
- 3 rose water
- 1 granulated sugar
- 1 water
- 3 lemon juice
- 1 rose water
- 1/2 pistachios
- 1 sugar
- 1
- 2
- 1
Instructions:
1. For the ashtaliyeh:
2. Heat 1 1/2 cups of milk, sugar and cheese over medium heat, stirring to dissolve both the sugar and cream cheese. (I doubled the amount of sugar for our tastes.).
3. Meanwhile dissolve cornstarch in the remaining 1/2 cup of milk.
4. When the milk and sugar mixture starts steaming, stir in the milk and cornstarch mixture. Stir continuously until the mixture thickens.
5. Stir in the orange blossom water, rose water and mastic, then remove from heat.
6. Pour through a strainer if desired. Then divide among small molds or ramekins and refrigerate for several hours (or overnight.).
7. For the syrup:
8. Bring sugar and water to a boil in a small saucepan. My sugar kept crystalizing because the original recipe said to simmer for 10 minutes - I think if you remove it from the heat as soon as the sugar is completely dissolved it won't be a problem.
9. Remove from heat, and stir in orange blossom and rose waters. Cool completely - store leftovers in the refrigerator.
10. For the garnish:
11. Grind pistachios (the 2 tbsp is after the shells have been removed) with the sugar in a mortar and pestle, or gently pulse in a food processor.
12. To serve:
13. Unmold the chilled Ashtalieh onto plates, and sprinkle with the ground pistachios. Drizzle with syrup and enjoy!
Title: Whacky Cake
Ingredients:
- 3 flour
- 2 sugar
- 2 baking soda
- 1 salt
- 6 cocoa powder
- 1 vinegar
- 2 vanilla
- 2 water
- 2
Instructions:
1. Place all dry ingredients in a 9x13 baking dish.
2. mix the dry ingredients.
3. make 3 wells in the dry mixture to hold the oil, vanilla and vinegar.
4. pour each into a well.
5. pour the water over top of the cake mixture.
6. mix into incorporated.
7. Bake 25-30 minutes at 350 degrees.
8. This can yield ~33 cupcakes filling 2/3 full (1/4 c).
Title: Butterscotch Pretzel Dessert
Ingredients:
- 1 Splenda granular
- 1/4 reduced-calorie margarine
- 8 sugar-free instant butterscotch pudding mix
- 1 water
- 2/3 fat free cream cheese
- 1 1/2 nonfat milk
- 1 Cool Whip Lite
- 1
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F.
2. Reserve 2 tablespoons crushed pretzels.
3. In a medium bowl, combine remaining crushed pretzels, 2 tablespoons Splenda, and melted margarine.
4. Press mixture evenly into an 8x8-inch baking dish.
5. Bake for 12 minutes.
6. Place baking dish on a wire rack and allow to cool.
7. In a large bowl, combine dry pudding mix, dry milk powder and water.
8. Mix well, using a wire whisk.
9. Pour pudding mixture evenly over cooled crust.
10. Refrigerate while preparing topping: In a medium bowl, stir cream cheese with a spoon until soft.
11. Add remaining 2 tablespoons Splenda, milk, and peanut butter.
12. Mix well using a wire whisk.
13. Blend in Cool Whip Lite carefully with large spoon or spatula.
14. Spread topping mixture evenly over set filling layer.
15. Evenly sprinkle reserved 2 tablespoons pretzel crumbs over top.
16. Refrigerate for at least 1 hour.
Title: Chocolate Cupcakes
Ingredients:
- 1/4 boiling water
- 1/2 unsalted butter
- 1/4 granulated sugar
- 1/2 egg
- 1 pure vanilla extract
- 1 all-purpose flour
- 2/3 baking powder
- 1 salt
- 1/4
Instructions:
1. In a small bowl add the boiling water to the cocoa slowly while stirring to prevent lumps until smooth. Let cool to room temperature.
2. In a bowl, sift the flour, baking powder, and salt together. Set aside.
3. Cream the butter and sugar until light and fluffy. Add the egg and beat until smooth. Beat in the vanilla extract. Add the flour mixture and beat until incorporated. Add the cocoa mixture and stir until smooth.
4. Evenly fill the muffin cups with the batter and bake for about 17-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool.
Title: Fresh Fruit Platter With Spicy Chestnut Fruit Sauce
Ingredients:
- 2 butter
- 1 water chestnuts
- 1 water
- 1 tangerine juice concentrate
- 2 cinnamon sticks
- 1/2 granulated sugar
- 1/4 cornstarch
- 1/4 ground ginger
- 1 1/2 salt
- 1 lemon
- banana
- kiwi
- green seedless grape
- cantaloupes
- strawberry
- apple
Instructions:
1. Melt one tablespoon butter in small skillet.
2. Add sliced water chestnuts and stir till butter is absorbed and chestnuts are lightly browned. Set aside.
3. In a large saucepan mix pineapple juice with enough water to make three cups.
4. Add tangerine juice concentrate and cinnamon sticks.
5. Bring to a boil, reduce heat and simmer 15 minutes.
6. Mix the sugar with cornstarch, ginger and salt.
7. Pour a little hot fruit juice into the cornstarch mixture.
8. Stir till smooth then dump it into juice in pan, stir, and cook till thick and clear.
9. Remove from heat and take out the cinnamon sticks.
10. Drop in one tablespoon of butter and the grated lemon rind. Cool.
11. To serve:
12. Arrange fruit attractively in a low glass bowl and spoon cooled sauce over all.
13. Sprinkle with the browned water chestnuts.
14. Cover and refrigerate until serving time.
15. Servings can vary depending on how much fruit you use.
Title: Upside-Down Pineapple Muffins
Ingredients:
- 6 golden syrup
- 6 pineapple rings
- 1 flour
- 2 baking powder
- 1/4 sugar
- 30 butter
- 1 egg
- 1/4 milk
- 2 vanilla
- 1/2
Instructions:
1. Preheat oven to 200°C Lightly grease 6 muffin tins.
2. Place one tsp golden syrup into each muffin tin and top with a pineapple ring. You may need to cut a small wedge out of each ring to make it fit in the tin.
3. Sift together flour and baking powder into a bowl, stir in sugar and make a well in the centre.
4. In another bowl, lightly whisk together the melted butter, eggs, pineapple juice, milk and vanilla.
5. Fold egg mixture into dry ingredients and stir quickly to combine.
6. Spoon mixture on top of pineapple ring and back for 12 - 15 minutes or until muffins spring back when lightly pressed.
Title: Extra Chocolatey Cupcakes - Low Cal, Uses Pumpkin
Ingredients:
- 1 pumpkin
- 1 unsweetened applesauce
- 1/3 water
- 1/3
- 2/3
- 3
Instructions:
1. Mix water, pumpkin, and applesauce together until thoroughly blended.
2. Add cake mix and cocoa. Stir until combined and big lumps are gone.
3. Stir in chocolate chips.
4. Drop spoonfuls into muffin tins with liners.
5. Bake at 350 for approximately 18-25 minutes.
6. Will be moist, do not overbake!
Title: Pumpkin Spice Cake in Jars
Ingredients:
- 1 seedless raisin
- 1 walnuts
- 2 all-purpose flour
- 2 baking soda
- 1/4 baking powder
- 1/2 salt
- 2 ground cloves
- 2 cinnamon
- 1 ginger
- 4 eggs
- 2 granulated sugar
- 1 canned pumpkin
- 16
Instructions:
1. Preheat oven to 325°F.
2. Sterilize 8 (12 oz) Ball Quilted Crystal Canning Jars (14400-81400), lids and rings by boiling them for 10 minutes.
3. Leave the lids and rings in the hot water until you're ready to use them; remove jars and allow the jars to air-dry and cool.
4. Prepare the batter in the meantime.
5. Using a pastry brush, brush the inside of the cooled jars with shortening (DO NOT use Pam or Baker's Secret); set aside.
6. Coarsely chop the raisins and walnuts; set aside.
7. Sift together the flour, baking soda, baking powder, salt, cloves, cinnamon and ginger in a large bowl.
8. Add raisins and walnuts; toss to lightly combine.
9. In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes).
10. Gradually beat in the sugar until thick and light.
11. At low speed, beat in the oil and pumpkin; blend well.
12. Gradually stir in the flour mixture until well blended.
13. Divide among the 8 canning jars (should be slightly less than 1/2 full.
14. Wipe the sides of the jar off (inside/ outside) in case you slop or it'll burn.
15. Place jars onto a cookie sheet or they'll tip over.
16. Bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean.
17. Have your lids and rings ready.
18. Take one jar at a time from the oven; place a lid and ring on and screw down tightly.
19. Use HEAVY-DUTY mitts--the jars are HOT! Place the jars onto your counter top too cool.
20. You'll know when they've sealed, you'll hear a "plinking sound".
Title: Chocolate Candy-Cane Cake
Ingredients:
- 2 1/4 cake flour
- 1/2 cocoa powder
- 1/2 salt
- 1/2 shortening
- 1 1/2 granulated sugar
- 1 vanilla extract
- 2 eggs
- 2 buttermilk
- 1 baking soda
- 1 vinegar
- 1 cream cheese
- 8 butter
- 1/2 vanilla extract
- 2 powdered sugar
- 5 1/2
Instructions:
1. Grease and flour two 9 x 1 1/2 inch round baking pans. (I always use a parchment paper liner, too, greased and floured).
2. In a small mixing bowl stir together the flour, cocoa powder, and salt. Set aside.
3. Beat the shortening with an electric mixer on medium to high speed in a large mixing bowl for about 30 seconds until softened.
4. Add the sugar and 1 teaspoon of vanilla to the shortening and beat until well combined.
5. Add eggs, one at a time, beating on medium speed after each addition. Beat in the food coloring on low speed.
6. Alternately add the flour mixture and the buttermilk, beating on low speed after each addition just until combined.
7. Stir together the baking soda and vinegar. Add to the batter, mixing until well combined.
8. Pour batter evenly between prepared pans. Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center of each cake comes out clean. Cool the cakes in the pans for 10 minutes.
9. Remove cake layers from the pans and cool completely on a wire rack (spray rack with non-stick cooking spray to prevent sticking).
10. For Frosting:
11. In a large mixing bowl combine cream cheese, butter, and 2 teaspoons of vanilla. Beat with an electric mixer until light and fluffy. Gradually beat in 5 1/2 to 6 1/2 cups of powdered sugar until frosting reaches a spreading consistency.
12. Place one layer on cake plate frost top. Place second layer on top and frost tops and sides with a thin "crumb coat". Refrigerate for 15 to 30 minutes.
13. Remove cake from refrigerator and frost with remaining frosting.
14. Decorate cake top with crushed peppermint candies.
15. Refrigerate cake.
Title: Carrot Bundt Cake
Ingredients:
- 1 1/2 carrots
- 1 lemon juice
- 1/2 crushed pineapple
- 1 1/2 all-purpose flour
- 1 sugar
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 3/4 cinnamon
- 1/2 clove
- 1/2 nutmeg
- 1/2 allspice
- 3/4 eggs
- 3 golden raisin
- 1 walnuts
- 1 butter
- 8 honey
- 6
Instructions:
1. Preheat oven to 350°; butter and flour a 12-cup Bundt pan; set aside.
2. Combine carrots, lemon juice, and pineapple in a bowl; set aside.
3. In another bowl, combine flour, sugar, baking powder, baking soda, salt, and spices.
4. Add in oil and beat until smooth.
5. Add in eggs one at a time, beating after each addition.
6. Add in the carrot mixture and mix well.
7. Stir in the raisins and walnuts; pour batter into prepared pan.
8. Bake for 55-60 minutes or until pick comes of clean.
9. Cool for 10 minutes in the pan and invert on a rack or serving platter to cool thoroughly.
10. To make the glaze: beat the butter and honey together until light and fluffy; allow it to return to room temperature or warm in the microwave for 8-10 seconds before using. Beat the honey butter again just before using.
11. Slather warm cake with honey butter glaze.
12. Alternative topping: cream cheese frosting is usually expected and always nice; also can just dust with powdered sugar.
Title: Coconut Meringue Cream Pie
Ingredients:
- 3/4 sugar
- 2 sugar
- 3 milk
- 4 eggs
- 1/4 cornstarch
- 1 flaked coconut
- 1 vanilla extract
- 1 butter
- 1 coconut
- 1/3
Instructions:
1. In a non stick one quart saucepan, combine 3/4 cup sugar and 3/4 cup milk together.
2. Bring the milk to boiling point and scald the milk.
3. In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together Whisk until smooth.
4. Temper the egg yolk mixture into the scalded milk.
5. Bring mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly.
6. Remove the pan from the heat and stir in the flaked coconut, vanilla and butter Pour the filling into the prepared pie shell.
7. Cover pie with plastic warp and place in the refrigerator.
8. Chill pie completely, about 2 hours.
9. Using an electric mixer, whip the egg whites until stiff with the remaining sugar.
10. Spread meringue evenly over the top of the pie.
11. Sprinkle top with the toasted coconut.
12. Place pie in a pre-heated 350 degree oven and bake for 8 to 10 minutes or until golden.
13. Remove from oven and cool.
Title: Monte Carlos
Ingredients:
- 185 butter
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 1 1/4 self-raising flour
- 3/4 plain flour
- 1/2 coconut
- 60 butter
- 3/4 icing sugar
- 1/2 vanilla
- 2 milk
Instructions:
1. Cream the butter and sugar until light and fluffy, add the egg and vanilla and beat well.
2. Add sifted dry ingredients and coconut, mix well.
3. Roll teaspoonfuls of mixture into balls, shape into ovals and place on lightly greased oven trays, rough up the surface with the back of a fork.
4. Bake in a moderate oven 10 to 15 minutes or until golden brown.
5. Remove from the oven and cool on a wire rack.
6. Put a teaspoon of jam in the centre of half the bisuits (cookies) and a teaspoon of prepared filling in centre of other half of biscuits (cookies).
7. Press the two halves gently together.
8. Filling:
9. Cream butter and sifted icing sugar until light and fluffy, add the vanilla, add the milk gradually, beating well.
Title: My Mum's Banana Cake
Ingredients:
- 1 sugar
- 1/4 butter
- 2 eggs
- 3 bicarbonate of soda
- 1 milk
- 2 self raising flour
- 1 1/2
Instructions:
1. Beat butter and sugar till creamed. Add eggs and mashed bananas.
2. Mix bicarb soda and milk - add to mixture. Add flour.
3. Pour mixture into prepared pan and bake at 190ºC for 30-35 minutes.
Title: Chocolate Butterscotch Ripple Squares
Ingredients:
- 1 sweetened condensed milk
- 1 butter
- 2 brown sugar
- 2 1/4 eggs
- 2 butter
- 1 vanilla
- 1 1/2 all-purpose flour
- 1 1/2 oatmeal
- 2/3 walnuts
- 1/3
- 1
Instructions:
1. Heat butterscotch chips, sweetened condensed milk and 2 tablespoons butter to gether over low heat, stirring constantly until smoothly melted.
2. Set aside.
3. Mix brown sugar, eggs, melted butter and vanilla together until smooth.
4. Stir in remaining ingredients.
5. Mix well, spread half of dough into greased 13 x9 cake pan.
6. Spread butterscotch mixture evenly over dough.
7. Dot spoonfuls of remaining dough on top.
8. Spread lightly with a knife to cover filling.
9. Bake at 350 degrees for 30 to 35 minutes or until set.
10. Cool completely, cut into squares.
11. (Any nuts work fine. Pecans, hazelnuts and almonds are also favourites. Try Reese peanut butter chips and add peanuts as well).
Title: Gooey Chocolate Cookies
Ingredients:
- 8 cream cheese
- 1/2 butter
- 1 egg
- 1 vanilla extract
- 1
Instructions:
1. Beat the cream cheese and butter until light and fluffy.
2. Beat in egg and vanilla.
3. Add the cake mix and mix well (dough will be sticky).
4. Cover and refrigerate for 2 hours.
5. Roll rounded tablespoonfuls of dough into balls.
6. Place 2 inches apart on ungreased baking sheet.
7. Bake at 350 degrees four 9-11 minutes.
8. Cool on wire rack.
Title: Arrowroot Cookies
Ingredients:
- 8 butter
- 8 arrowroot
- 8 eggs
- 6
Instructions:
1. Beat the butter to a cream.
2. Whisk the eggs to a strong froth.
3. Add them to the butter, stir in the flour a little at a time and beat the mixture well.
4. Break down all the lumps from the arrowroot and add it with the sugar to the other ingredients.
5. Mix all well together, drop the dough on a buttered tin, in pieces the size of a shilling.
6. Bake the biscuits about 15 minutes in a slow oven.
7. Time: 15 minutes.
8. Sufficient to make from 3 to 4 dozen biscuits.
9. Seasonable at any time.
Title: Wine Braised Pear Chantilly
Ingredients:
- 4 pears
- 3 dry red wine
- 2 sugar
- 2 cinnamon sticks
- 4 cloves
- 1/4 nutmeg
- 4 powdered sugar
- 1 vanilla extract
- 2
- 1
- 1/4
Instructions:
1. Peel and core pears, leaving stems intact. (Note: I used a small melon-baller tool to carefully scoop the core out of each pear). Place pears in a non-reactive dutch oven with wine, sugar, cinnamon, cloves and nutmeg. Simmer for 20 minutes, gently turning pears occasionally for even absorption/coloring. Remove pears and cool in refrigerator.
2. Simmer wine mixture until reduced to 2 cups syrup. Place cake slices in 4 dessert bowls.
3. In a medium bowl, beat whipping cream at medium speed until soft peeks form. Beat in powdered sugar and vanilla.
4. Place pears upright on cake slices; trim bottoms to stand if necessary. Remove cinnamon sticks and cloves from syrup and pour syrup over pears. Garnish with whipped cream and almond slices.
Title: Chocolate Trifle
Ingredients:
- 18 water
- 1 1/4 eggs
- 1/3 instant chocolate pudding mix
- 3
- 6
- 1/2
- 12
- 6
Instructions:
1. Bake cake according to package directions with water, oil, and eggs.
2. Cool.
3. Prepare pudding according to package directions; set aside.
4. Crumble cake; reserve 1/2 cup.
5. Place half of the remaining cake crumbs in the bottom of a 4 1/2 or 5 quart trifle dish or decorative glass bowl.
6. Layer with half of the coffee, half of the pudding,half of the whipped topping and half of the crushed candy bars.
7. Repeat the layers of cake, coffee,pudding and whipped topping.
8. Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top.
9. Refrigerate 4-5 hours before serving.
Title: Flourless Chocolate Cake with Caramel Sauce
Ingredients:
- 1 butter
- 8 sugar
- 1 1/4 eggs
- 1 sugar
- 6 water
- 1 1/2 fresh lemon juice
- 1/4 unsalted butter
- 1 1/2 vanilla ice cream
- 1
- 2
Instructions:
1. Preheat oven to 350.
2. Butter 10-inch springform pan.
3. Line bottom with wax paper.
4. Stir butter and chocolate in heavy large saucepan over low heat until melted.
5. Mix sugar and cocoa in large bowl.
6. Add eggs, whisk until well blended.
7. Whisk in chocolate-butter mixture.
8. Pour batter into prepared pan.
9. Bake until tester inserted into center comes out clean, about 45 minutes.
10. Cool cake completely in pan on rack.
11. Release cake from pan.
12. For Caramel Sauce, stir sugar, water and lemon juice in heavy medium saucepan over low heat until sugar dissolves.
13. Increase heat.
14. Boil without stirring until syrup is deep amber color, about 7 minutes.
15. Remove from heat.
16. Add cream.
17. Return to low heat.
18. Stir until smooth.
19. Add butter, whisk until smooth.
20. Cut cake into wedges.
21. If desired, arrange wedges on baking sheet and rewarm in 350 oven for 10 minutes.
22. Rewarm caramel sauce over medium-low heat, stirring often.
23. Place warm cake on plate and drizzle with caramel.
24. Serve with vanilla ice cream.
Title: Coconut Oatmeal Cookies
Ingredients:
- 3/4 flour
- 1/4 salt
- 1/2 baking powder
- 1 cinnamon
- 1/2 allspice
- 1/4 ginger
- 1 oats
- 1 coconut
- 1/2 white sugar
- 1/2 brown sugar
- 1/2 butter
- 1 vanilla
- 1 egg
Instructions:
1. Mix all the dry ingredients together in a bowl, then pour in the melted butter, vanilla and the egg.
2. Using a large spoon, mix until you have a sticky mass of cookie dough.
3. Roll into balls between one and one and a half inches around.
4. Bake in a 375°F oven for 10 minutes on a greased baking sheet.
5. The cookies should be a bit soft when you take them out of the oven but they will harden if you let them cool on the sheet for about five minutes before removing them to a wire tray.
6. Store in an airtight container or freeze.
Title: Cookie Cannoli With Coffee Cream
Ingredients:
- 4 unsalted butter
- 2/3 sugar
- 2 all-purpose flour
- 1/2 orange zest
- 1/2 pure vanilla extract
- 3/4 salt
- 1 mascarpone
- 1 heavy cream
- 1 confectioners' sugar
- 1
Instructions:
1. tPreheat the oven to 375°. Line 2 baking sheets with parchment paper. Trace three 4-inch circles on each with a pencil; turn the parchment over.
2. tIn a medium bowl, using an electric mixer, beat the butter with 1/3 cup of the sugar until fluffy. Add the egg whites and beat until blended. Add the flour, orange zest, 1/4 teaspoon of the vanilla and the salt and beat until smooth.
3. tUsing a small offset spatula, evenly spread 1 tablespoon of the batter into each circle. Bake the cookies, 1 sheet at a time, for 8 to 9 minutes, or until lightly golden and browned around the edges. Immediately roll each cookie around a 1-inch-wide tube or dowel and let cool until crisp. Carefully remove the cannoli from the tubes and transfer to a wire rack. Repeat twice with the remaining batter to make 18 cookies.
4. tIn a medium bowl, using an electric mixer, beat the mascarpone at medium speed with the cream, the coffee extract and the remaining 1/3 cup sugar and 1/2 teaspoon of vanilla until firm peaks form.
5. tFill a pastry bag fitted with a 1/2-inch star tip with the coffee cream. Carefully pipe the mascarpone cream into both ends of the cookies, finishing with a small rosette at each end. Transfer the cannoli to a platter, dust them with confectioners' sugar and serve.
Title: Three Minute Date Frosting
Ingredients:
- 2 water
- 3 cream of tartar
- 1/4 sugar
- 1 Date Filling for Hamentaschen
- 1/3
Instructions:
1. Mix egg whites, water, cream of tartar and sugar together in a mixing bowl.
2. Fill the bottom of a double boiler or saucepan with water and bring to a boil.
3. Remove water from heat.
4. Immediately place mixture into the top half of a double boiler or in a metal mixing bowl and place on top of the double boiler or saucepan, whichever you have.
5. Beat mixture in the bowl for 3 minutes, using a mixer or beater.
6. Stir in date filling.
7. Goes great with both yellow and spice cakes.
Title: Rice With Milk
Ingredients:
- 6 water
- 1 salt
- 1 rice
- 3 milk
- 1/3 sugar
- 1 cinnamon
Instructions:
1. Bring 6 cups water to boil. Add salt and rice. Stir well.
2. Cook until rice is done, 15 minutes. Drain.
3. Add milk. Heat and simmer slowly until well blended, 15 minutes.
4. Serve in bowls with cinnamon sugar. Add cold milk if desired.
Title: Pumpkin Spice Frosted Snack Cake
Ingredients:
- 1 solid pack pumpkin
- 1 Miracle Whip
- 1 eggs
- 3 Philadelphia Cream Cheese
- 8 butter
- 1/4 milk
- 2 vanilla
- 1 powdered sugar
- 16
Instructions:
1. Preheat oven to 350 degrees and grease 13x9-inch cake pan; set aside.
2. In large mixing bowl beat cake mix, pumpkin, dressing and eggs on medium speed of electric mixer until blended. Pour into prepared pan.
3. Bake 32-35 minutes or until wooden toothpick inserted in center comes out clean. Let cool completely.
4. Beat cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition. Spread over cooled cake.
5. Cut into serving pieces and store leftovers in air tight container in refrigerator.