lumicero/recipes-ing2inst huggingface dataset:
Title: Yolanda's Flan
Ingredients:
- 4 -5 sugar
- 1 sweetened condensed milk
- 4 water
- 1 eggs
- vanilla extract
Instructions:
1. Preheat oven to 350 degrees. Melt the sugar in a non-stick loaf pan over low heat, sliding the pan around constantly until the sugar is liquid but not burned. Alternatively you could melt the sugar in a separate pot and pour into a loaf pan.
2. Combine the can of condensed milk, 3/4 of the same can of water, eggs and vanilla extract in a blender and blend until smooth. Pour this mixture over the melted sugar in the loaf pan.
3. Prepare a bano de maria (bain marie) by placing the loaf pan into a casserole dish and fill the casserole dish with water around the loaf pan until the water is about half-way up the loaf pan.
4. Place casserole dish with water and loaf pan steady in the middle into the oven on the center rack and bake for about 1 hour. Flan is done when you insert a knife into the center and it comes out clean.
5. After removing, take the loaf pan out of the hot water and place in refrigerator for 5 hours or overnight until completely cooled. To serve, place a dish over the pan and hold together while flipping upside down. Flan should slide right out once it's cool enough.
Title: Apfel Topfen Taschen - Apple and Quark Filled Pastry Pockets
Ingredients:
- 1 Quark
- 1 ricotta cheese
- 1/2 raisins
- 1 egg
- 1/4 sugar
- 1 vanilla extract
- 1 puff pastry
- 2 milk
- confectioners' sugar
Instructions:
1. Thaw the puff pastry, unwrap and cut into 8 equal squares.
2. Cream the quark together with the sugar, vanilla extract, egg and drained raisins, if using, fold in the pie filling and stir to combine. If using ricotta, drain first, the mixture should not be runny.
3. Put a tablespoon of filling onto each pastry square, pick up the two opposing dough corners first, then the two other corners, press all four together in the center to make a sealed pocket.
4. Brush with milk and place on a prepared baking sheet, preheat oven to 3125F and bake until puffed up, golden brown and delicious.
5. Let cool slightly, dust with confectioners sugar.
Title: Cracker Barrel Strawberry Shortcake
Ingredients:
- 1 Million Dollar Pound Cake
- 1 frozen sweetened strawberries
- 1 vanilla ice cream
Instructions:
1. Assemble strawberry shortcake by cutting two slices of the pound cake for each serving and then slicing those in half.
2. In an individual dessert bowl, place the 4 pieces of pound cake across from each other vertically, so they are sticking upright out of the bowl.
3. Spoon defrosted strawberries onto cake. Add one scoop of vanilla ice cream, and then top with whipped cream. Serve immediately.
4. Continue with remaining three servings.
Title: Easy Strawberry Shortcakes
Ingredients:
- 2 1/3 Bisquick baking mix
- 1/2 milk
- 3 sugar
- 3 butter
- margarine
- strawberry
Instructions:
1. Heat oven to 425°F.
2. Stir Bisquick mix, milk, sugar and butter until soft dough forms.
3. Drop by 6 spoonfuls onto ungreased cookie sheet.
4. Bake 12 minutes or until golden brown.
5. Split warm shortcakes.
6. Fill and top with strawberries and whipped topping.
7. (Sweeten strawberries before making shortcakes so sugar has time to dissolve;for each quart of sliced strawberries, stir in 1/2 cup sugar).
Title: Station House's White Chocolate Bread Pudding
Ingredients:
- 1 baguette
- 1 1/4 white chocolate
- 7 eggs
- 1 half-and-half
- 1 heavy cream
- 1 1/4 Bourbon
- 3 brown sugar
- 4 butter
- 1 sweetened condensed milk
- 1 cinnamon
Instructions:
1. Heat oven to 350ºF.
2. Spread bread cubes in an 8 1/2 x 11" baking pan.
3. Melt the white chocolate in a double boiler.
4. Meanwhile, break eggs into a bowl and beat lightly until smooth.
5. Add beaten eggs to the melted chocolate, then the half and half and heavy cream.
6. Stir well over the heat until the batter thickens and is smooth and flows easily off the spatula, about 10 minute.
7. Pour the chocolate mixture evenly over the bread in the pan.
8. Use about half of the custard at first, letting it soak into the bread before you add the rest, in 2-3 additions, if necessary.
9. Cover with foil.
10. Bake for 45 minute.
11. To make the bourbon sauce: Put the bourbon in a sauce pan.
12. Bring to a simmer over medium heat and reduce by half. Or, if you are braver, carefully flame the bourbon in the pan, letting it burn until the flame burns off. (This will take a few minutes with this much alchohol.).
13. Add the brown sugar and butter.
14. After the butter is melted, add the condensed milk.
15. Cook on low, stirring, until thickened to pouring consistency, 5 min or a bit longer.
16. To serve: Cut into squares and place on serving plates.
17. Sprinkle with cinnamon if desired.
18. Pass the bourbon sauce to pour over the top.
19. Best served hot.
Title: Freckled Angel
Ingredients:
- 2 instant espresso powder
- 1 1/3 cake flour
- 1/8 salt
- 1 3/4 white vinegar
- 1/2 apple cider vinegar
- 1 3/4 granulated sugar
- 1 1/2 vanilla extract
- 1 1/4 lemon juice
- 3/4 bittersweet chocolate
Instructions:
1. Oven to 350 degrees.
2. Pour the vinegar into the bowl of your mixer, and using a paper towel, wipe down the entire bowl with the vinegar, then wiping the bowl dry with the towel.
3. Use the vinegar soaked towel to wipe down your whip attachment, too, and attach to the mixer.
4. Sift together the espresso powder, cake flour, and salt.
5. Set aside.
6. Put the whites into the mixer bowl.
7. Whip the whites on medium speed until frothy, then increase the speed to high and slowly start to add the granulated sugar a little at a time until it is all incorporated.
8. Continue to whip the whites until they are stiff but still shiny- about 3-4 minutes.
9. Egg whites that are room temperature will whip far better than cold ones.
10. Stop the mixer and remove the bowl.
11. Add the lemon juice and vanilla and fold very gently into the batter.
12. Start adding the flour mixture, folding very gently, until all of it has been added, then add the chocolate and gently fold in until the chips are spread through the batter and the flour is evenly mixed into the whites.
13. Do not overmix.
14. Pour the batter into 10" angel food cake pan, ungreased and cut rhrough it a few times with a butter knife to break any air pockets.
15. Bake about 40-45 minutes, or until a skewer insetted in the middle comes out clean.
16. Invert the cake on a rack and let it cool upside down in the pan.
17. Unmold the cake, let cool.
18. Slice with a serrated knife.
19. Excellent served with hot fudge sauce and a sprinkle of cocoa powder.
Title: Cupcakes
Ingredients:
- 8 margarine
- 1 sugar
- 4 eggs
- 1/2 milk
- 1 vanilla essence
- 2 1/2 flour
- 2 baking powder
- 2 margarine
- 1/3 milk
- 24 icing sugar
Instructions:
1. Cake: Beat the margarine and sugar together until white and fluffy.
2. Beat the eggs, milk and vanilla essence in a separate bowl.
3. Add the egg mixture to the margarine mixture.
4. Add the flour and baking powder. Beat the mixture.
5. Pour into cupcake cases and bake at 350 degrees for 25 minutes or until golden brown.
6. Spread frosting on the cupcakes when cool. Decorate as wished.
7. Frosting: Beat the margarine until white and smooth. Add the icing sugar and the milk and beat until smooth and spreadable.
Title: Butterbeer Floats
Ingredients:
- 4 vanilla ice cream
- 2
- 1
- 1/2
Instructions:
1. Divide butterscotch between two heavy glass mugs. Add a splash of cream soda while stirring to loosen up butterscotch.
2. Add a scoop of ice cream to each mug, fill to the top with cream soda and stir a few times. Finish with a layer of whipped cream, butterscotch drizzle and sprinkles.
Title: Lemon Tart With Oatmeal Cookie Crust
Ingredients:
- 1/2 butter
- 1/3 sugar
- 1 eggs
- 3 lemon juice
- 1/2 cornstarch
- 1/3 powdered sugar
- 1/4 oatmeal
- 1
Instructions:
1. Heat oven to 350 degrees.
2. In a large bowl, combine the cane sugar and butter. Mix well. Add the oats and cut in with a fork or pastry blender until well blended.
3. Press into the bottom and halfway up the sides of a 9" tart pan.
4. Bake crust at 350 degrees for 20 minutes or until lightly browned.
5. Meanwhile, prepare the filling. Place sugar and eggs in a large bowl. Add lemon juice and vanilla. Whisk well together. Add cornstarch and whisk until smooth.
6. Pour filling into crust and return to oven until filling is set, about 20 minutes. Insert a butter knife into the filling; if it comes out clean, the filling is ready.
7. Remove from oven and let cool 10 minutes. Dust with powdered sugar.
8. Serves 6 to 8.
Title: Butter Toffee Brunch Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 2 all-purpose flour
- 1 buttermilk
- 1 egg
- 1 baking soda
- 1 vanilla
- 1/2
- 3/4
Instructions:
1. Heat oven to 350°F Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Reserve 1/2 cup for topping.
2. Add buttermilk, egg, baking soda and vanilla to remaining flour mixture. Continue beating until well mixed.
3. Pour batter into greased and floured 13x9 inch baking pan. Combine reserved flour mixture, nuts and toffee in medium bowl; sprinkle over batter. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.
4. *Substitute 1 tablespoon vinegar plus enough milk to equal 1 cup. Let stand 10 minutes.
Title: Peach/Almond Bundt Cake
Ingredients:
- 1 eggs
- 4 powdered sugar
- 1/3 half-and-half cream
- 1
- 1/4 - 1/2
- 3/4
- 1 -2
- 1/4
Instructions:
1. Mix cake mix, eggs, oil and almond flavoring until smooth. It will be fairly stiff. I found chopping the peaches in the pie filling in half works best. Gently fold pie filling into cake mixture until all is blended. Try not to break the peaches up anymore than necessary. Pour into well greased bundt pan. Bake at 350 degrees until cake tests done.
2. Let cool completely in pan before removing from pan.
3. Make glaze to desired consistency and pour over cooled cake.
4. Glaze and serve. Looks lovely with fresh peach slices as a garnish.
5. (You can do the same with a chocolate cake and cherry pie filling, omitting almond flavoring).
Title: Bolognese Rice Cake
Ingredients:
- 3 milk
- 3/4 arborio rice
- 4 eggs
- 1/2 sugar
- 1/2 pistachios
- 1/3 walnuts
- 1/3 golden raisin
- 1/4 vanilla
- 2 unsalted butter
- 2 lemon zest
- 2 rum
- confectioners' sugar
Instructions:
1. In a saucepan over medium heat, bring the milk to a simmer.
2. Add the rice, cover and reduce the heat to low.
3. Cook for about 30 minutes or until the mixture is very soft and creamy.
4. Stir often to prevent sticking. Remove from heat and cool.
5. Preheat oven to 350 degrees F. Butter a 10-inch round cake pan.
6. Stir the eggs into the rice. Add sugar, nuts, raisins, butter, and zest.
7. Pour in the prepared baking pan.
8. Bake for 1 hour, or until a skewer inserted in the center comes out clean.
9. Remove from the oven and pierce the cake in several places with a fork.
10. Pour the rum over the cake. Cool to lukewarm and unmold to a serving dish.
11. Before serving, dust with confectioners sugar.
Title: No-Bake Coconut Chocolate Cups
Ingredients:
- 1 sweetened flaked coconut
- 1 3/4 coconut oil
- 1 light corn syrup
- 3 coconut milk
- 2 vanilla extract
- 1/2 salt
- 1/8
Instructions:
1. Melt the chocolate chips in a double boiler and keep over low heat as you prepare the coconut mixture.
2. Place coconut and coconut oil in a food processor. Process on high speed until it reaches a butter consistency, scraping down sides of bowl as needed.
3. Add corn syrup, coconut milk, vanilla extract and salt. Process on high speed until all of the ingredients have combined.
4. Drop coconut mixture by Tablespoonfuls into paper cupcake liners. Flatten the tops of each and spread the mixture to the sides of the cupcake liners.
5. Drop teaspoonfuls of melted chocolate over the top of each of the coconut "patties" and spread the chocolate in an even layer.
6. Refrigerate until the chocolate has set. Remove the coconut cups from the paper liners.
Title: Gluten-Free Chocolate Chip Cookie Recipe
Ingredients:
- 2 1/2 sea salt
- 1/2 baking soda
- 1/2 vanilla extract
- 1/2 chocolate chips
- 1
- 1/2
- 1
Instructions:
1. Combine dry ingredients in a large bowl.
2. Stir together wet ingredients in a smaller bowl.
3. Mix wet ingredients into dry.
4. Form ½ inch balls and press onto a parchment lined baking sheet.
5. Bake at 350 degrees for 7-10 minutes.
Title: Almond Peaches with Amaretti Filling
Ingredients:
- 4 amaretti cookies
- 6 butter
- 2 fresh lemon rind
- 3
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Scoop a little flesh from center of each peach half, and put in a bowl.
3. Add the cookie crumbs, sugar, and 2 Tablespoons softened butter, yolk, lemon rind; beat until smooth.
4. Divide the mixture among the peach halves, evenly-- shaping the mixture into a'mound' shape.
5. Top with flaked almonds if you desire to, and dot with remaining tablespoon of butter.
6. Arrange in a buttered ovenproof dish and bake for 25-35 mins.
7. Serve warm or cold with light cream.
Title: Champion Chocolate Chip Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1 salt
- 1/2 butter
- 1/2 shortening
- 1 granulated sugar
- 1/2 brown sugar
- 2 eggs
- 1 vanilla extract
- 1 pecans
- 1
Instructions:
1. Preheat oven to 375°.
2. In medium bowl, combine flour, baking soda and salt.
3. In mixer bowl cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Beat in dry ingredients until just combined. Fold in chips and nuts.
4. Drop by heaping teaspoonfuls onto 2 ungreased cookie sheets. Bake 12 minutes or until just golden (although my note on the recipe states 9-10 minutes, so watch the first batch!).
5. Transfer to wire racks and cool completely.
Title: Sweet Potatoes W/Pecan, Marshmallow and Sugar Streusel
Ingredients:
- 4 sweet potatoes
- 2 flour
- 1/2 brown sugar
- 1/4 pecans
- 1/4 mini marshmallows
Instructions:
1. Bake sweet potatoes in a 400 degree oven for 1 hour or until done.
2. Mix together the remaining ingredients in a small bowl.
3. Slice each potatoe down the center and scoop out a little bit of the filling.
4. Fill each one w/the struesel and return to the oven under the broiler for about 3-5 minute or until golden brown and the marshmallows are bubbly.
5. ENJOY!
Title: Carrot Cake Muffins With Cheesecake Filling (Lite)
Ingredients:
- 4 fat free cream cheese
- 1 Splenda sugar substitute
- 1 light butter
- 1 egg
- 2 carrot
- 1 flour
- 1 baking powder
- 1/4 ground nutmeg
- 1 cinnamon
- 1/2 pecans
- 1/2
- 1/4
- 1/8
- 1/4
Instructions:
1. Preheat oven to 350°F Spray bakers joy into 6 Jumbo (or 12 regular) muffin tins and set aside. In a small bowl, blend cheese filling ingredients until thoroughly mixed and set aside.
2. In a large bowl or stand mixer, cream butter and brown sugar until fluffy. Add egg, orange juice concentrate and half and half. Stir in carrots to incorporate.
3. In a seperate bowl, mix together the flour, baking powder, cinnamon, and nutmeg. Add to batter and mix well. Fold in the pecans.
4. Spoon batter 1/3 full into each of the muffin tins. Spoon about 1 Tbsp of the cream cheese mixture into the center, then cover with remaining batter. Bake for 16-18 minutes.
Title: Japanese Fruit Cake My Mom Used to Make
Ingredients:
- 1 butter
- 1 3/4 granulated sugar
- 6 eggs
- 3 1/2 all-purpose flour
- 2 baking powder
- 1 milk
- 1 vanilla extract
- 1 1/2 ground cinnamon
- 1 ground allspice
- 1/2 ground cloves
- 1 golden raisin
- 2 pecan halves
- 1 1/2 cornstarch
- 2 water
- 1 1/2 granulated sugar
- 4 fresh lemon rind
- 1 lemon juice
- coconut
Instructions:
1. TO MAKE CAKE: Cream butter.
2. Gradually add sugar beating w/mixer on medium speed.
3. Add eggs 1 at a time, beating well after each addition.
4. Combine flour& baking powder; add to creamed mixture alternately with milk, beginning& ending w/flour mixture, mixing well after each addition.
5. Stir in vanilla extract.
6. Pour 1/3 of batter into well buttered& floured 9" round cake pan.
7. Stir cinnamon& next 3 ingredients into the remaining batter.
8. Pour into 2 well-buttered& floured 9" round cake pans.
9. Bake at 350 degrees F for 20 to 25 minutes or until knife blade inserted in center comes out clean.
10. Cool in pans 10 minutes, remove& cool completely on racks.
11. Spread frosting between layers, on top& sides.
12. Stack white layer between the 2 spiced layers.
13. Garnish with pecan halves.
14. FROSTING: Dissolve cornstarch in 1/2 cup water; set aside.
15. Bring remaining 1 cup water to boiling in medium saucepan.
16. Stir in the sugar, rind& juice.
17. Return to a boil.
18. Cook to soft ball stage (236 degrees F), stirring often.
19. Gradually add to cornstarch mixture& continue.
20. stirring.
21. Cook over medium heat, stirring constantly, until thick& bubbly.
22. Remove from heat, stir in coconut.
23. Cool.
24. Stir frosting before spreading on cake.
Title: Caramel Pear Tart
Ingredients:
- 2 all-purpose flour
- 1/4 granulated sugar
- 1/3 butter
- 1/2 heavy whipping cream
- 1 granulated sugar
- 1 1/2 heavy whipping cream
- 1 egg
- 2 all-purpose flour
- 3 pears
- 1/3 water
Instructions:
1. Crust:
2. In food processor, combine flour and sugar; sprinkle with butter cubes.
3. Pulse until fine crumbs. Drizzle in cream and process until dough clumps together.
4. Press into a 10-inch (25 cm) tart pan with removable bottom. Refrigerate for 30 minutes or until chilled.
5. Meanwhile, prepare filling and topping:
6. In a saucepan over medium heat, heat sugar and 1/3 cup (75 mL) water, stirring until dissolved.
7. Bring to boil; boil gently until syrup is a deep caramel colour. Carefully add 3/4 cup (175 mL) cream; stir until smooth.
8. Remove from heat and let cool.
9. Preheat oven to 375°F (190°C).
10. Peel pears; cut in half lengthwise and remove stems and cores.
11. Cut each half crosswise into thin slices, keeping shape intact.
12. Place flat side down in tart shell, fanning slices out slightly.
13. Set 1/4 cup (50 mL) caramel aside for topping.
14. In a bowl, whisk egg with flour until smooth; whisk in remaining caramel until blended. Pour evenly over pears.
15. Bake in bottom of oven for about 45 minutes until crust is golden and custard is set.
16. Let cool until slightly warm.
17. In a bowl, whip remaining cream; fold in reserved caramel.
18. Serve slices of tart with a dollop of caramel cream.
19. Rich and delicious!
Title: Ruby Razz Crunch
Ingredients:
- 1 1/4 all-purpose flour
- 1 butter
- 1/2 brown sugar
- 1 cinnamon
- 1 frozen raspberries in light syrup
- 1 frozen rhubarb
- 1 sugar
- 1/2 cornstarch
- 3 sugar
- 1/2
- 2
- 1 -3
Instructions:
1. Preheat oven to 325.
2. Filling:
3. In measuring cup combine the fruit juices and add water to make 1 cup.
4. In medium saucepan combine 1/2 cup sugar and cornstarch; stir in reserved juices. Cook over medium heat until thickened stirring constantly; remove from heat.
5. Reserve 2 T. Raspberries for topping.
6. Stir remaining berries and rhubarb into the cornstarch mixture. Set Aside.
7. If serving hot:
8. Line a cookie sheet with wax paper.
9. In a small bowl combine whipped cream, 2 Tablespoons sugar and reserved raspberries and food coloring.
10. Drop in 9 mounds onto wax paper, freeze until firm for the topping.
11. Crust:
12. In a large bowl, combine the flour, brown sugar, rolled oats, and cinnamon. Stir in butter until crumbly.
13. Press 2/3 of the mixture into the bottom of an ungreased 9 inch square pan.
14. Spoon the filling mixture over the crust evenly. Sprinkle the top with remaining crust mixture.
15. Bake at 325 for 45-55 minutes until the crust is golden brown and the filling is bubbleing around the edges.
16. Cool slightly and serve with the frozen mounds of topping.
Title: Caramel Latte Cake
Ingredients:
- 1 warm water
- 1 1/4 instant espresso
- 1 butter
- 1/3 margarine
- 3 eggs
- 1 hot water
- 1/2 instant espresso
- 3 dark rum
- 1 water
- 1 powdered sugar
- 1/4
- 2
Instructions:
1. Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2. In large bowl, place cake mix. In 2-cup glass measuring cup, stir 1 1/4 cups warm water and 1 tablespoon espresso granules until granules are dissolved. Add espresso mixture, butter and eggs to cake mix. Beat with electric mixer on low speed 30 seconds; scrape bowl. Beat on medium speed 2 minutes longer. Pour batter into pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on cooling rack 15 minutes.
4. Meanwhile, pour dulce de leche into medium microwavable bowl. In small bowl, mix 1/2 cup hot water, 3 tablespoons espresso granules and the rum; stir into dulce de leche until smooth. Microwave uncovered on High 2 to 3 minutes, stirring after about 1 minute with wire whisk, until pourable. Set aside while cake cools.
5. Poke cooled cake every 1/2 inch with handle end of wooden spoon. Pour dulce de leche mixture evenly over cake; spread mixture over top of cake with metal spatula to fill holes. Run knife around sides of pan to loosen cake. Cover; refrigerate 2 hours.
6. In medium bowl, beat whipping cream and powdered sugar on high speed until stiff. Spread whipped cream evenly over chilled cake. Sprinkle with chopped chocolate. Store covered in refrigerator.
Title: Baker's Frosting
Ingredients:
- 2 1/2 flour
- 1/2 sugar
- 1/2 milk
- 1 powdered sugar
- 1/2 solid shortening
- 1/4 salt
- 1 vanilla
Instructions:
1. On med. heat, cook flour, sugar, and milk until thickened.
2. Let cool.
3. Add powdered sugar, shortning, salt and vanilla.
4. Beat until creamy and smooth.
Title: Cream Cheese Cherry Rollups
Ingredients:
- 1 butter
- 8 cream cheese
- 2 flour
- 1/4 salt
- 24 -36 powdered sugar
Instructions:
1. Cream together butter and cream cheese. Blend flour/salt with butter/cheese. Chill at least 3 hours.
2. Roll out 1/8 " thin. Cut into strips 1/2"x2". Roll up a candied/glace cherry in strip and bake at 400°F for 11 minutes.
3. Sprinkle with powder sugar when cooled.
Title: Strawberry Cake Mix Krispie Treats
Ingredients:
- 1/2 butter
- 1 mini marshmallows
- 3/4
- 8
- 1
Instructions:
1. Spray a 9 x 13 dish with non-stick cooking spray.
2. In a large sauce pan, melt the butter over medium low heat.
3. Add marshmallows. Stir until marshmallows are melted and combined well with the butter.
4. Whisk in the cake mix until well blended.
5. Add the rice krispies and stir until cereal is well coated.
6. Remove from heat and add to the prepared 9 x 13 pan. Use a piece of waxed paper or parchment paper to press the cereal into pan until level.
7. Allow to cool.
8. Once cooled, cut in half lengthwise then cut into 8 rows creating 16 long bar shaped krispie treats.
9. Place almond bark in a microwave safe bowl. Microwave in 20 second intervals until melted and smooth. (or use a double boiler).
10. Lay out a sheet of parchment paper or waxed paper. Dip each krispie treat 1/3 to half way in the melted almond bark. Place on the waxed paper and sprinkle the dipped portion of the treat with Easter sprinkles. Repeat until all treats or dipped and sprinkled. Allow for the almond bark to set and store in a container or package up in cellophane bags.
Title: Key Lime Rum Cake
Ingredients:
- 3 flour
- 3/4 baking powder
- 1/4 salt
- 1 1/4 butter
- 2 sugar
- 5 eggs
- 1 milk
- 1/3 key lime juice
- 1 lime zest
- 2 vanilla extract
- 1 1/2 butter
- 1/2 powdered sugar
- 1/2 key lime juice
- 1/4 lime zest
- 1 vanilla extract
- 1
Instructions:
1. In a medium bowl, combine the flour, baking powder, and the salt. Stir well.
2. Using a hand mixer, cream the butter and sugar in a large bowl. Add the eggs, one at a time, and mix thoroughly well. Add alternately the flour and the milk, ending with the milk. Add the lime juice, lime zest, the rum and vanilla extracts. Mix well, using a spatula. Pour the batter into a well greased and floured baking pan, cake pan, bundt pan, or tube pan.
3. Bake at 375 for about 45-55 minutes. Allow the cake to cool for at least an hour.
4. To make the glaze, using the stove and a medium sauce pan, melt the butter and sugar together. Stir well until melted. Add the lime juice, zest, and the extracts. Pour the warm glaze over the cake. You may also add sifted powdered sugar, or omit the glaze and garnish with just the powdered sugar. Enjoy!