lumicero/recipes-ing2inst huggingface dataset:
Title: Brown Sugar Bread Pudding With Creme Anglaise
Ingredients:
- 4 egg
- 1 2% low-fat milk
- 1 1/4 fat-free evaporated milk
- 3/4 light brown sugar
- 1/2 ground cinnamon
- 1 ground nutmeg
- 1/4 salt
- 1/8 ground allspice
- 1/8 vanilla extract
- 2 light brown sugar
- 1 butter
- 4 2% low-fat milk
- 1/2 sugar
- 1/4 vanilla extract
- 1 3/4 Bourbon
- 1/3 cinnamon stick
- 4
- 1
- 2
Instructions:
1. Whisk together egg whites and egg in a medium bowl until blended. Whisk in reduced-fat milk and next 7 ingredients.
2. Arrange bread cubes in an 8-inch square pan coated with cooking spray. Pour egg mixture evenly over bread. Sprinkle evenly with 4 teaspoons brown sugar, butter, and almonds. Press down gently on bread cubes, and let stand 10 minutes.
3. Bake at 350° for 30 to 35 minutes or until a knife inserted in center comes out clean. Serve warm with 2 tablespoons chilled Crème Anglaise per serving. Garnish, if desired.
4. Creme Anglaise:
5. Heat milk in a medium saucepan over medium heat just until bubbles and steam appear (do not boil). Remove from heat.
6. Whisk together sugar and egg yolks in a medium bowl until blended. Gradually add heated milk to egg yolk mixture, whisking constantly. Return mixture to saucepan. Cook over medium heat, whisking constantly, 6 minutes or until mixture thinly coats the back of a spoon. Pour mixture into a bowl. Stir in vanilla. Place plastic wrap directly on surface of mixture, and chill at least 4 hours. (Mixture will thicken slightly as it cools.) Stir in bourbon before serving.
Title: Brownie Banana Funtastico
Ingredients:
- 1 milk
- 1/2 instant banana pudding mix
- 1 milk
- 1 banana
- 1 maraschino cherry
- walnuts
Instructions:
1. Prepare brownies as directed on package.
2. Beat whipped topping mix and 1/2 c milk at high speed with an electric mixer for 5 minutes.
3. Transfer topping to a separate bowl and reserve.
4. Do not wash mixer bowl.
5. Add pudding mix and 1 c milk to bowl and mix on low speed for 2 minutes.
6. Fold whipped topping into pudding by hand until well mixed.
7. Chill while assembling banana splits.
8. Place a brownie in the bottom of a large bowl.
9. Spread brownie with pineapple topping.
10. Split a banana in half legthwise and place it next to the brownie on either side.
11. Place desired amount of banana mousse on top of the brownie.
12. Top with whipped cream, chocolate topping, nuts, and a cherry.
Title: Chocolate Chewy Brownies
Ingredients:
- 2 butter
- 2 white sugar
- 2/3 brown sugar
- 1 eggs
- 3/4 flour
- 3 salt
- 1 1/2 vanilla
- 1/2 walnuts
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Melt butter with chocolate in saucepan over low heat.
3. Remove from heat, and stir in both sugars, eggs, flour, salt, vanilla and nuts. Stir well.
4. Spread batter in a greased 9x9 inch pan.
5. Bake for 25-35 minutes.
6. Cool for 1/2 hour before slicing.
Title: Honey Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 1/2 unsalted butter
- 1 salt
- 1 powdered sugar
- 1/3 liquid honey
Instructions:
1. In a bowl, using an electric mixer, beat together butter, cream cheese and salt until creamy.
2. With mixer on low speed, beat in powdered sugar, ½ cup at a time.
3. Add honey, beating well. Increase speed to medium-high and beat until light and fluffy.
Title: Peach Almond Cake
Ingredients:
- 1 1/2 flour
- 3/4 granulated sugar
- 2 granulated sugar
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 2 eggs
- 1/2 plain low-fat yogurt
- 1/4 butter
- 1/2 ground cinnamon
- 3
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In mixing bowl, blend flour, 3/4 cup sugar, baking powder, baking soda and salt.
3. In another bowl, beat eggs, yogurt, melted butter, and almond extract until smooth.
4. Stir into dry ingredients to make smooth, thick batter.
5. Spoon batter into greased 9-inch springform pan or other round cake pan.
6. Arrange peach slices on top in circular fashion.
7. In small bowl, combine almond slices, 2 tablespoons sugar, and cinnamon.
8. Sprinkle over peaches.
9. Bake in preheated 350°F oven 45 to 50 minutes or until done.
10. NOTE:. This recipe also works well using 1/2 sugar and 1/2 Splenda.
Title: Baked Brie
Ingredients:
- 1/2 pecans
- 1/4 dark corn syrup
- 1/4
Instructions:
1. Preheat oven to 350°F
2. Place cheese in shallow baking dish; top with pecans and syrup.
3. Bake 8 to 10 minutes until cheese is almost melted. Serve warm with plain crackers or melba toast.
Title: Orange Marmalade Biscuit
Ingredients:
- 2 eggs
- 1 1/2 caster sugar
- 1 salt
- 1/3 vegetable shortening
- 3/4 orange marmalade
- 1 lemon, rind of
- 3 lemon juice
- 3 all-purpose flour
- 2 baking powder
- 1 walnuts
Instructions:
1. Preheat oven 170 celcius.
2. Beat eggs and sugar until light and creamy, and ripples form while you're beating the eggs.
3. Add salt, vegetable shortening, marmalade, lemon juice, rind, and mix well.
4. Fold in the flour and mix until a dough forms. Add the walnuts and mix again.
5. Using a spoon, form cookie balls onto a greased tray and flatten with a fork.
6. Bake for 12 - 14 minutes until sides turn brown.
Title: Susan's Rum Cake
Ingredients:
- 1/2 pecans
- 18 vanilla instant pudding mix
- 1 light rum
- 1/2 eggs
- 1/2 sugar
- 4 butter
- 1 water
- 1/2
Instructions:
1. Grease and flour a tube pan.
2. Crumble nuts in bottom of pan.
3. Mix cake mix and pudding together. Add rum, oil, eggs, and water. Mix 2 minutes.
4. Bake in a 325 degree oven for 50-60 minutes. Cool completely.
5. Mix together glaze ingredients. Bring to a boil for 2-3 minutes, stirring constantly. Pour over cool cake. Refrigerate.
Title: Snickerdoodles
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 vanilla extract
- 2 eggs
- 2 3/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 2 cream of tartar
- 3 sugar
- 3 cinnamon
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together butter, sugar, vanilla and eggs.
3. In a separate bowl, sift together all dry ingredients except *cinnamon-sugar mixture.
4. A little at a time, add the sifted ingredients to the creamed butter/sugar/eggs, mixing gently to fully incorporate each addition before adding more.
5. Chill dough in refrigerator until firm enough to roll into balls (check after about 15 minutes).
6. Form about a tablespoon of dough into a round ball for each cookie.
7. Roll each ball in the *cinnamon-sugar mixture, ensuring that entire surface is coated.
8. Place on an ungreased cookie sheet, spacing about 2 inches apart to allow for spreading.
9. NOTE: After filling each cookie sheet, put the unused dough back into the refrigerator so that it stays chilled enough to handle easily for the next batch.
10. Bake cookies for 8-10 minutes.
11. Let cookies cool a few minutes on the baking pan, and then transfer to wire racks to cool completely before packing into cookie tins.
Title: Brunch Cupcakes
Ingredients:
- 1 1/4 all-purpose flour
- 1 baking powder
- 1 cinnamon
- 1/3 hazelnuts
- 1/4 sugar
- 1 orange, rind of
- 1/3 butter
- 1/2 milk
- 2 eggs
- 1 apple
- 3 toasted hazelnuts
- 1/2
Instructions:
1. Sift flour, baking powder and cinnamon together in large bowl.
2. Stir in hazelnuts (reserving a few for garnish) and sugar.
3. Mix orange peel, butter, milk and eggs in separate bowl.
4. Stir the apple into the flour mixture.
5. Gently stir the egg mixture and orange juice into the flour mixture.
6. Spoon batter into muffin pan that has been lined with baking cups.
7. Top each baking cup of batter with a few hazelnuts for garnish.
8. Bake at 400 for 15 minutes or until well-risen and golden.
Title: Cranberry Apple Cobbler
Ingredients:
- 1/2 flour
- 1/2 sugar
- 1/2 brown sugar
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 4 tart cooking apples
- 2 fresh cranberries
- 2/3 frozen cranberries
- 1/2 flour
- 1/2 sugar
- butter
Instructions:
1. Heat oven to 400 degrees.
2. Peel, core, and slice 4 medium tart cooking apples into 1/4 inch slices.
3. In large bowl, combine all cobbler ingredients except apples and cranberries.
4. Add apples and cranberries; toss to coat with flour mixture.
5. Put in 2-quart casserole dish.
6. In medium bowl, stir together 2/3 cup flour and 1/2 cup sugar, cut in butter until crumbly.
7. Sprinkle over fruit mixture.
8. Bake for 40 to 45 minutes, or until golden brown.
9. Serve warm with ice cream.
Title: Cream Cheese Frosting
Ingredients:
- 1 powdered sugar
- 1/2 butter
- 8 cream cheese
- 2 vanilla extract
- 2 evaporated milk
Instructions:
1. Mix all together- only adding the milk if it needs to be thinner.
2. Whip till creamy and frost your cake !
3. We sometimes add 1/2 C nuts to it.
Title: Coconut Treats
Ingredients:
- 1/2 butter
- 1/4 powdered sugar
- 1 vanilla extract
- 1 flour
- 1 unsweetened coconut
- 1 cocoa powder
Instructions:
1. Set the oven at 350 F, and prepare a cookie sheet lined with wax paper.
2. Melt the butter before adding the powdered sugar and vanilla extract and mix well. Add the flour and mix well again before adding the grated coconut and flavoring of choice.
3. Hand roll about 28 little balls individually which you place 2" apart on the lines cookie sheet and bake for 12-15 minutes in the upper half of the oven. It is important that the cookies do not over bake, or they will turn out too crumbly and dry. Even though they may seem soft when you take them out, they will harden as they cool down.
Title: Grandmas Oatmeal Raisin Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 3/4 granulated sugar
- 3/4 eggs
- 2 flour
- 1 1/2 salt
- 1 baking soda
- 1 quick oats
- 2 vanilla
- 1 raisins
- 1/2 coconut
- 1/2 nutmeg
- 1/2 cinnamon
- 1/2 parchment paper
Instructions:
1. Preheat oven to 350 degrees.
2. Mix flour, baking soda,salt, nutmeg,and cinnamon, set aside.
3. Cream Crisco, butter, and sugars together in large bowl.
4. Beat in eggs and vanilla.
5. Add flour mixture.
6. Add oats, raisins, coconut.
7. Bake on cookie sheet lined with parchment paper for about 8-10 minutes.
Title: Melted Ice Cream Cake
Ingredients:
- 1 ice cream
- 1 eggs
- 3
Instructions:
1. Preheat the oven to 350 degrees and grease and flour a bundt pan.
2. Melt the ice cream to two cups and combine with the cake mix and eggs. Add a touch of milk if the mixture is too thick.
3. Bake about 37 minutes.
4. Suggestions: Haagan Daz's Mayan Chocolate ice cream with devil's food cake mix, with hot fudge sauce and drizzled over the top. Ben & Jerry's Cherry Garcia with chocolate cake; rum raisin ice cream with spice cake; strawberry with strawberry cake, etc.
5. Caramel doesn't work very well, and avoid mixes such as angel food cake.
Title: Nutella S'mores
Ingredients:
- 4 graham cracker squares
- 4 marshmallows
- 4 mini marshmallows
Instructions:
1. Heat broiler.
2. Break each graham cracker square in half and spread about a teaspoons (or more!) nutella on 4 of the halves.
3. Top the halves with the nutella each with either a large marshmallow or about 9 minis. Set other 4 squares aside.
4. Place assembled s'mores on a sheet and place under broiler. Be sure to keep an eye on it as it really won't take long to start browning and then you will want to turn your sheet to evenly brown each one.
5. When browned to desired amount take out and top each with the remaining graham cracker halves.
6. Enjoy!
Title: Apple Dessert Pancake
Ingredients:
- 1 golden delicious apple
- 4 butter
- 1 ground cinnamon
- 1/4 sugar
- 1/3 sugar
- 1/3 all-purpose flour
- 1/3 milk
- 1/2 baking powder
- 1/8 salt
- 4 eggs
Instructions:
1. Peel and core apple; cut into 1/8-inch thick slices. Set aside.
2. In a 10-inch skillet with all metal handle (or handle covered with heavy duty foil), over medium low heat, melt butter (do not use margarine because is separates from sugar during cooking). Stir in cinnamon and 1/4 cup sugar; remove skillet from heat.
3. In butter mixture in skillet, arrange apple slices, overlapping them slightly. Repeat with smaller circle of apple slices in center.
4. Return skillet to low heat; cook 10 minutes or until apples are tender crisp.
5. Meanwhile, preheat oven to 400°F In medium bowl, with fork beat flour, milk, baking powder, salt, and egg yolks until blended; set aside.
6. In small bowl, with mixer at high speed, beat egg whites and remaining 1/3 cup sugar until soft peaks form. With rubber spatula, gently fold egg-white mixture into egg yolk mixture.
7. Cover apple slices in skillet with egg mixture; with rubber spatula, spread batter evenly.
8. Bake pancake 10 minutes or until golden brown. Remove skillet from oven. Carefully invert dessert onto large platter to serve. 8 servings.
9. Good Housekeeping.
Title: Rich Double Chocolate Cake
Ingredients:
- 4 bittersweet chocolate
- 1 all-purpose flour
- 2 1/4 baking soda
- 1/2 salt
- 1 1/2 unsalted butter
- 1/2 sugar
- 3/4 eggs
- 1 1/2 vanilla extract
- 4 white vinegar
- 2 milk
- 2 white chocolate chips
- 1 1/3 sour cream
- 1 unsalted butter
- 1 confectioners' sugar
- 1/2 chocolate curls
- 3
Instructions:
1. Cake: Coat two 9 x 2-inch round baking pans with nonstick cooking spray. Line bottoms with waxed paper; spray paper.
2. Break up chocolate into a small microwave-safe bowl; add oil. Microwave on HIGH power for 1 minute; stir until smooth. If needed, heat an additional 15 seconds. Cool slightly.
3. In medium-size bowl, mix flour, cocoa, baking soda and salt. In large bowl, with mixer on medium speed, beat butter and sugar until fluffy, about 3 minutes. Add eggs, one at a time, beating after each. Beat in chocolate mixture and vanilla.
4. Place vinegar in a 2-cup capacity measuring cup. Add milk and stir until blended. On low speed, beat flour mixture into butter mixture, alternating with milk, beginning and ending with flour; beat 1 minute. Spread into pans.
5. Bake at 350°F for 35 minutes or until toothpick inserted in centers tests clean. Cool cakes in pans on wire racks 15 minutes. Turn cakes out onto racks; cool layers completely (about 2 hours).
6. Prepare Frosting: In large glass bowl, microwave white chocolate on 50% power for 1 minute; stir. Microwave another 30 seconds until melted and smooth. Let cool slightly.
7. With mixer, beat in sour cream and butter until smooth. Refrigerate 10 minutes. On low speed, beat in sugar until blended; continue to beat until fluffy. If too soft, refrigerate 10 minutes. Spread 1 cup frosting on top of one layer. Stack with second cake layer. Spread thin coating of frosting around side of cake. Refrigerate or freeze 15 minutes, until firm. Frost side and top with remaining frosting; garnish with curls, if desired. Refrigerate until set, 20 minutes.
Title: English Bittersweet Lemon Puddings
Ingredients:
- 1 unsalted butter
- 3 eggs
- 1/2 flour
- 2 1/2 lemon zest
- 1 fresh lemon juice
- 1/4 milk
- 1 salt
- 1/8 powdered sugar
Instructions:
1. Butter 6 custard cups, and place in a baking dish lined with a dish towel.
2. Whisk egg yolks with the sugar until nice and light, add the flour, zest and juice, then add the milk.
3. Whip the whites stiff with an electric beater or mixer, fold into milk mixture along with the salt.
4. Fill cups with batter. Pour hot water into baking pan to reach the halfway mark on the sides of the cups.
5. Bake at 350 degrees F for 20-25 minutes until lightly browned.
6. Cool and serve in the cups, dusted with powdered sugar.
Title: Crunch Topping Without Oatmeal!
Ingredients:
- 1/2 flour
- 1/4 sugar
- 1/2 baking powder
- 1/4 salt
- 1/8 egg substitute
- 1/4 egg
- 1/4 cinnamon
- butter
Instructions:
1. Mix the flour, sugar, baking powder, salt, egg, cinnamon and butter thoroughly.
2. Apply as a topping to your favorite bread before baking.
3. You can also double the recipe and use it as a topping for recipes such as apple crisp or peach cobbler.
Title: Cinnamon Mocha Biscotti
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/2 brown sugar
- 1 white sugar
- 2 instant espresso
- 1 instant coffee granules
- 2 eggs
- 1 1/2 vanilla
- 1/4 all-purpose flour
- 1/2 baking powder
- 1 salt
- 1/2 ground cinnamon
- 1/2 pecans
Instructions:
1. Preheat oven to 325°F on convection bake setting.
2. note that if you do not have a convection oven setting baking times will have to be increased a bit at all stages in the recipe.
3. Combine butter, sugars and espresso or coffee granules in a large bowl and beat with an electric mixer until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Add vanilla and mix briefly.
6. Add flour, baking powder, salt and cinnamon and mix until well blended.
7. Fold in pecans, chocolate morsels and cinnamon chips.
8. Line a baking sheet with parchment paper.
9. Scoop dough out onto paper and form into a large rectangle, ¾-inch thick.
10. Bake 25 minutes, or until firm.
11. Remove from oven and cool 10 minutes.
12. Use a serrated knife to cut the dough into ½-inch thick slices.
13. Place on a parchment-lined baking sheet and return to the oven for 8 minutes.
14. Turn and bake 8 minutes more.
15. Remove from oven and cool completely on wire racks before storing in an airtight container.
Title: Peanut Butter & Jelly Cookies
Ingredients:
- 1/4 margarine
- 1/4 creamy peanut butter
- 3/4 sugar
- 2 vanilla extract
- 1 all-purpose flour
- 1 3/4 baking soda
- 1 salt
- 1/8
- 3/4
Instructions:
1. beat margarine and peanut butter at medium speed of an electric mixer until creamy.
2. Gradually add sugar, beating well.
3. Add egg whites and vanilla; beat well.
4. Combine flour, soda and salt in a small bowl, stirring well.
5. Gradually add flour mixture to creamed mixture, mixing well.
6. Shape dough into 40 (1 inch) boalls.
7. Place balls 2 inches apart on a cookie sheet coated with cooking spray.
8. Flatten cookies into 2-inch circles using a flat bottomed glass.
9. Bake at 359 for 8 minutes or until lightly borwned.
10. Cool slightly on cookie sheet; remove from cooke sheets and let cool on wire racks.
11. Spread about 1 1/2 teaspoons strawberry spread on the bottom half the cooled cookies; top with remaining cookies.
Title: Grandma Lu's Oatmeal Cookies
Ingredients:
- 3/4 vegetable shortening
- 1 white sugar
- 1 egg
- 1/4 water
- 4 apple butter
- 1 ground cinnamon
- 2 quick oats
- 1 salt
- 1/2 baking soda
- 1/2 baking powder
- 1 pure vanilla extract
- 1 1/3 white flour
- 1/2 raisins
- 1/2 walnuts
Instructions:
1. Preheat oven to 350.
2. you'll need 2 mixing bowls, in one place all dry ingredients,mix well. In the other bowl place all wet ingredients, beat with electric beaters on med low, until creamy.
3. Add creamed wet ingredients to dry, mix well. Grease a cookie sheet with nonstick cooking spray. Drop heaping teaspoonful of cookie dough onto sheet. Bake 10-15 MINUTES.If you over bake these they will become dried out.
Title: Fast and Easy Icing
Ingredients:
- 1 sour cream
- 1 Cool Whip
- 1 instant pudding mix
Instructions:
1. Put all ingredients in a bowl and whisk together just until all ingredients are combined.
2. Frost cake!
Title: No-Bake Chocolate Crunch Cookies
Ingredients:
- 1 1/2 chocolate chips
- 1/2 creamy peanut butter
- 3
Instructions:
1. Melt the chocolate chips in the microwave. Add the peanut butter. Mix until well combined.
2. Fold in the corn flakes until evenly coated.
3. Using a tablespoon, drop the mixture on to wax paper or parchment lined cookie sheets.
4. Allow these to cool in the fridge or the freezer until hard. Enjoy with a huge glass of milk!
Title: Light Strawberry Orange Delight
Ingredients:
- 1 1/2 graham crackers
- 1/2 sugar
- 6 margarine
- 12 nonfat milk
- 2 Cool Whip Lite
- 1 boiling water
- 2 sugar-free strawberry gelatin
- 3 cold water
- 1 1/2 mandarin orange segments
- 2
Instructions:
1. Mix graham cracker crumbs, 1/4 cup sugar and margarine. Press firmly into bottom of 9x13 inch baking pan. Set aside.
2. Beat neufchatel cheese, remaining 1/4 cup of sugar and milk until smooth.Gently stir in Cool Whip. Spread over crust. Refrigerate.
3. Stir boiling water into gelatin at least 2 minutes or until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hours or until slightly thickened.
4. Stir in orange segments.
5. Spoon gelatin over neufchatel cheese layer.
6. Refrigerate 3 hours or until firm.
Title: Ominous Flaky Owls
Ingredients:
- 1 sugar
- 8 ground cinnamon
- 1 butter
- 1/4 margarine
- 1
- 16
Instructions:
1. Heat oven to 375°.
2. Remove dough from can; do not unroll.
3. With serrated knife, cut roll into 16 slices.
4. For each owl, use 2 dough slices.
5. Unroll a 2 inch strip from each.
6. Place slices on ungreased cookie sheet with sides touching and 2 inch strips at top center.
7. For owl's horns, fold strips in half and bend toward outer edges ;pinch pinch strips at fold, forming points.
8. For owl's beak, press 1 fish cracker, tail end pointing toward top of head, into bottom center of dough.
9. Repeat with remaining dough slices and crackers to make 8 owls, placing owls 2 inches apart on cookie sheet.
10. In a small bowl, mix sugar and cinnamon.
11. Brush owls with melted butter; sprinkle with sugar mixture.
12. Bake about 10-12 minutes or until light golden brown.
13. Immediately press 2 m&m's on each owl for eyes.
14. Carefully move to cooling rack. Cool completely, about 15 minutes, before serving.
Title: White Chocolate Pound Cake With White Chocolate Icing
Ingredients:
- 1 evaporated milk
- 4 white chocolate baking squares
- 1 butter
- 1 2/3 sugar
- 5 eggs
- 2 3/4 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 3 white chocolate baking squares
- 1/4 butter
- 2 confectioners' sugar
- 1/2 vanilla extract
- 1 -2 milk
Instructions:
1. In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature.
2. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
3. Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined.
4. Pour into a greased and floured 10-inch tube or bundt pan.
5. Bake at 325 degrees for 1 hour or until a toothpick inserted near the center comes out clean.
6. Cool for 10 minutes before removing from pan to a wire rack; cool completely.
7. FOR ICING: In a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often.
8. Remove from the heat.
9. Stir in the confectioners sugar, vanilla and enough milk to reach desired consistency.
10. Drizzle over cake.
Title: Grilled Chocolate Sandwich
Ingredients:
- 2 butter
- 2 -3
- 1 -2
Instructions:
1. Melt the butter in a heavy skillet over low heat and swirl each half of the bread, one side only, in the butter.
2. Place the piece of bread, buttery side down in skillet.
3. Layer with chocolate pieces.
4. Top with the other piece of bread, buttery side up and raise heat.
5. Cook exactly as you would an ordinary grilled cheese sandwich, pressing down on the bread occasionally and flipping after the first side browns.
6. Remove when the second side is golden brown and the chocolate has melted.
7. Cool slightly and eat.
Title: Mocha Whipped Cream (To Ice Chocolate or Vanilla Cake)
Ingredients:
- 2 powdered sugar
- 1/4 instant coffee powder
- 3 vanilla
- 1
Instructions:
1. Combine whipping cream, sugar, cocoa and coffee. Chill for 6 hours.
2. With your mixer, beat the whipping cream mixture until stiff. Stir in vanilla. Chill until ready to ice cake.
Title: Fran's Lemon Cake
Ingredients:
- 1 water
- 1 eggs
- 1 fresh lemon juice
- 4 powdered sugar
- 3/4
- 1/2
- 1 1/2
Instructions:
1. Place cake mix, jello, water and eggs in bowl and beat with electric mixer for 2 minutes.
2. Add oil and beat 1 more minute.
3. Pour into greased metal cake pan and bake at 350 for about 40 minutes or until the center springe back when touched.
4. For glaze---------------.
5. Mix lemon juice and powdered sugar with fork until smooth.
6. Glaze will be thin.
7. while cake is still warm, puncture top surface with wet fork and pour on the frosting so it seeps into the cake.
8. Then serve.
Title: Vainilla Buttercream
Ingredients:
- 1 unsalted butter
- 2 vanilla extract
- 2 confectioners' sugar
- 4
Instructions:
1. In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
2. Add vanilla and milk and continue to beat on medium speed for 1 minute more, adding more milk if needed for spreading consistency.