lumicero/recipes-ing2inst huggingface dataset:
Title: Decadent Fudge Cake
Ingredients:
- 1 butter
- 1 1/2 margarine
- 4 sugar
- 1/2 eggs
- 1 baking soda
- 2 1/2 buttermilk
- 1 1/2 all-purpose flour
- 8 vanilla extract
- 1/3 white chocolate
- 2 shortening
- 4
- 8
Instructions:
1. Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer.
2. Add eggs, one at a time, beating after each addition.
3. Dissolve soda in buttermilk, stirring well.
4. Add to creamed mixture alternately with flour, beginning and ending with flour.
5. Add 1 cup mini-morsels, melted chocolate, chocolate syrup, and vanilla, stirring just until blended (do not overbeat).
6. Spoon batter into a heavily greased and floured 10 inch Bundt pan.
7. Bake at 300 F for 1 hour and 25 to 35 minutes or until cake springs back when touched.
8. Invert cake immediately onto a serving plate, and let cool completely.
9. Combine 4 oz chopped white chocolate and 2 Tbls shortening in top of a double boiler; bring water to a boil.
10. Reduce heat to low; cook until mixture is melted and smooth.
11. Remove from heat.
12. Drizzle melted white chocolate mixture over cooled cake.
13. Melt remaining 1/2 cup mini-morsels and 2 tsp shortening in a small saucepan over low heat, stirring until smooth.
14. Remove from heat, and let cool; drizzle over white chocolate.
15. If desired, garnish with chocolate and white chocolate leaves.
Title: Gingerbread Cookies
Ingredients:
- 1/2 shortening
- 1/2 sugar
- 1 baking powder
- 1 ground ginger
- 1/2 baking soda
- 1/2 ground cinnamon
- 1/2 ground cloves
- 1/2 molasses
- 1 egg
- 1 vinegar
- 2 1/2 all-purpose flour
Instructions:
1. In a mixing bown, beat shortening with an electric mixer, on medium to high speed.
2. Add sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Beat till combined, scraping bowl.
3. Beat in molasses, egg and vinegar till combined.
4. Beat in as much flour as you can with the mixer. Stir in remaining flour.
5. Divide dough in half. Cover and chill for 3 hours or till easy to handle.
6. Grease a cookie sheet; set aside. On a lightly floured surface, roll half of the doug at a t time to 1/8 inch thick. Using a 2 1/2 inch cookie cutter, cut into desired shapes. Place 1 inch apart on a prepared cookie sheet.
7. Bake in a 375 F oven for 5-6, minutes or till edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. If desired, decorate cookies with icing and candy.
Title: Most Moist Banana Cake
Ingredients:
- 3 eggs
- 2 sugar
- 1 baking soda
- 2 1/2 hot water
- 2 1/2 vanilla
- 1 water
- 1 flour
- 2 1/2 bananas
- 2
Instructions:
1. Preheat oven to 350.
2. Beat eggs and sugar.
3. Add oil and mix.
4. Combine baking soda and hot water in small bowl.
5. Add to eggs.
6. Add remaining ingredients and mix.
7. Bake at 350 for 1 hour.
Title: Jewish Apple Cake
Ingredients:
- 6 apples
- 1 cinnamon
- 5 sugar
- 2 3/4 flour
- 1 baking powder
- 1 salt
- 1 sugar
- 2 vanilla
- 1/4 eggs
- 2 1/2 walnuts
- 4 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a tube pan.
3. Peel, core and chop apples into chunks.
4. Toss with cinnamon and sugar and set aside.
5. Stir together flour, baking powder and salt in a large mixing bowl.
6. In a separate bowl, whisk together oil, orange juice, sugar and vanilla.
7. Mix wet ingredients into the dry ones, then add eggs, one at a time.
8. Scrape down the bowl to ensure all ingredients are incorporated.
9. Pour half of batter into prepared pan.
10. Spread half of apples over it.
11. Pour the remaining batter over the apples and arrange the remaining apples on top.
12. Bake for about 1 1/2 hours, or until a tester comes out clean.
13. Sprinkle with confectioners suger, if desired, but I think it 'dresses it up' a bit.
Title: Almond Legend Cake
Ingredients:
- 1 butter
- 1/3 shortening
- 1/3 sugar
- 3/4 Splenda sugar substitute
- 1/2 eggs
- 3 lemon rind
- 1 lemon juice
- 2 vanilla extract
- 1 all-purpose flour
- 1 baking powder
- 2 1/3 baking soda
- 2 salt
- 1/4 milk
- 3/4 cream of tartar
- 3/4 sugar
- 1/2
- 1/4
- 1
- 1/2
- 2
Instructions:
1. Sprinkle chopped almonds into a well-greased 10-inch Bundt pan; set aside.
2. Cream butter and shortening; gradually add 1/2 cup each sugar and Splenda, beating well at medium speed of an electric mixer. Add egg yolks, and beat well. Add lemon rind, juice, and flavorings; beat well.
3. Combine flour, baking powder, soda, and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition; set batter aside.
4. Beat egg whites and cream of tartar until foamy. Gradually add 1/4 cup sugar, beating until stiff peaks form; fold egg white mixture into batter. Pour batter into prepared pan. Press whole almond just below surface of batter.
5. Bake at 300 degrees for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire 10-inch cake.
Title: Peanut Butter Surprise Cookies
Ingredients:
- 1/2 creamy peanut butter
- 4 butter
- 1 light-brown sugar
- 2 eggs
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/3 granulated sugar
- 36
Instructions:
1. Preheat oven to 350 deg. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined. Add eggs and vanilla, and beat until incorporated.
2. In a small bowl, whisk together flour, baking powder and salt. With mixer on low speed, gradually beat in flour mixture in two batches.
3. Scoop off dough by the tablespoon; roll into balls. Place granulated sugar on a plate or in a small bowl and roll dough balls in sugar, coating completely. Place 2 inches apart on a parchment paper lined baking sheet.
4. Bake cookies until they start to puff up slightly, about 7 minutes. Remove from the oven and press one peanut butter cup into the center of each cookie. Return to the oven and continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.
Title: Fluffy Pumpkin Dessert
Ingredients:
- 2 1/2 graham cracker crumbs
- 1/2 sugar
- 12 margarine
- 2 vanilla pudding mix
- 1 1/3 milk
- 1 pumpkin
- 1 1/2 pumpkin pie spice
- 2
Instructions:
1. Combine crust ingredients and press firmly into 9x13 pan.
2. Bake at 375° for 6-8 minutes.
3. For filling:Add pudding to milk.
4. Mix slowly till blended.
5. Add pumpkin and spice mix.
6. Blend slowly and then blend in topping.
7. Pour over crust and chill several hours.
Title: Chocolate Layer Bars
Ingredients:
- 1 1/2 butter
- 3/4 margarine
- 14 sweetened condensed milk
- 4 miniature marshmallows
- 2 sweetened flaked coconut
- 1 pecans
- 1 shortening
- 4
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Combine pretzels and melted butter in small bowl; press evenly into bottom of 13x9-inch baking pan.
3. Place sweetened condensed milk and unsweetened chocolate in small microwave-safe bowl. Microwave at HIGH 1 to 1-1/2 minutes or until mixture is melted and smooth when stirred. Pour over pretzel layer in pan.
4. Top with marshmallows, coconut and pecans; press firmly down onto chocolate layer.
5. Bake 25 to 30 minutes or until lightly browned; cool completely in pan on wire rack. Melt semi-sweet chocolate and shortening in small microwave-safe bowl at HIGH for 1 minute or until melted when stirred; drizzle over entire top.
6. Refrigerate 15 minutes or until set. Cut into bars.
Title: Rowan & Martins Laugh in " Sock It to Me " Cake
Ingredients:
- 1 cream cheese
- 1 vanilla pudding mix
- 1 crushed pineapple
- 1 sour cream
- 1 granulated sugar
- 1/2 eggs
- 1/2 vanilla
- 4 pecans
- 2
- 1/2
Instructions:
1. Preheat oven to 375°.
2. Beat Sugar and Cream Cheese with a mixer until smooth.
3. Add Eggs one at a time, then Sour Cream, Vanilla, Oil, Crushed Pineapples, Instant Vanilla Pudding, Cake mix & Pecans.
4. Beat on medium speed until creamy.
5. Pour into a Bundt Pan that has been sprayed with a Nonstick cooking spray.
6. Bake for 45-55 minutes or until inserted toothpick comes out clean.
7. Top with a sifting of Powdered Sugar or make a Glaze and sprinkle with crushed Pecans as a perfect finish for this Cake!
8. Optional:
9. This cake can also be baked in two 9-inch round cake pans and icing with one 12-ounce
10. container of Cool Whip, mixed with one 3-ounce box of instant Pineapple Cream or French Vanilla Pudding mix and one cup of crushed pineapples.
11. Note: This two layer cake has to be refrigerated because of the icing.
12. Enjoy!
Title: Granny’s Chocolate Cake
Ingredients:
- 6 cocoa powder
- 250 flour
- 300 sugar
- 1 baking soda
- 1 baking powder
- 1 salt
- 2 eggs
- 150 butter
- 250 water
- 3 cocoa powder
- 50 white chocolate
- 200 powdered sugar
- 2 butter
- 2 milk
Instructions:
1. For the cake:
2. Mix cocoa, flour, sugar, soda, baking powder and salt in a bowl. (I always recommend to sieve the dry ingredients.).
3. Melt the butter and add it to the dough with the water and the eggs.
4. Mix the batter until light and creamy.
5. Pour into a pre-greased and floured baking tray.
6. Baking: Pre-heated oven at 175º C for about 40 minutes on the second lowest shelf.
7. For the glaze:
8. Melt white chocolate in warm milk (on the stove).
9. Add cocoa powder, sugar and butter.
10. Pour over the cake ONLY when the cake is COLD.
11. Sprinkle nuts.
Title: Veronica's Mom's Banana Split Cake
Ingredients:
- 3/4 butter
- 3 graham cracker crumbs
- 1 butter
- 2 confectioners' sugar
- 2 eggs
- 1 vanilla
- 4 -6 lemon juice
- 12 bananas
- 1/2 crushed pineapple
- 15 maraschino cherry
Instructions:
1. CRUST: Combine cracker crumbs& butter and mix.
2. Press into a 9 x 13 pan.
3. Set aside.
4. FILLING: In a mixing bowl, combine the butter, sugar, eggs and vanilla.
5. Beat for about 20 minutes.
6. Pour on top of the cracker crumb crust.
7. Set aside.
8. TOPPING: Slice the banana's lenghtwise and (optional) dip in lemon juice to prevent browning.
9. Arrange the banana slices on top of the batter.
10. Spread the WELL DRAINED crushed pineapples over the bananas.
11. Spread the whipped cream on top.
12. Sprinkle with nuts and cherries.
13. Chill for a few hours.
14. Cut and serve.
15. Variations:
16. Cut up some fresh strawberries and layer on top of bananas, then add your pineapple.
17. Grate dark chocolate on top of strawberries or bananas before adding your pineapple.
18. Heat up some carmel and hot fudge ice cream toppings and drizzle on top of the nuts and cherries.
Title: Lemon Coconut Balls
Ingredients:
- 3/4 margarine
- 1/2 sugar
- 1 egg
- 1/2 vanilla
- 1 flaked coconut
- 1 flour
- 2 cream of tartar
- 1/2 butter
- 1/4 margarine
- 1 lemon peel
- 2 salt
- 2 powdered sugar
- 1 lemon juice
Instructions:
1. Cream margarine and sugar until fluffy. Add egg, vanilla and lemon extract. Blend in coconut, flour and cream of tartar. Roll into small balls (1-inch) and place on an ungreased cookie sheet. Bake at 350F degrees for 8 to 10 minutes until lightly browned. Cool.
2. For frosting: Blend all ingredients with wooden spoon or electric mixer and frost cookies.
Title: Lemon Blueberry Upside Down Cake
Ingredients:
- 4 unsalted butter
- 2/3 light brown sugar
- 2 fresh blueberries
- 2 lemon zest
- 1 1/3 all-purpose flour
- 1 1/2 double-acting baking powder
- 1 salt
- 1/2 unsalted butter
- 1 sugar
- 2 eggs
- 1 1/2 pure vanilla extract
- 1/2 unsweetened coconut milk
- 2 white chocolate
Instructions:
1. Lemon Blueberry Topping:.
2. Preheat the oven to 350 degrees F.
3. In a 9 inch round cake pan, melt the butter over low heat.
4. Stir in the brown sugar and cook, stirring, until the mixture is smooth and bubbling, about 3-4 minutes.
5. Remove the pan from the heat.
6. Arrange the blueberries evenly over the brown sugar mixture.
7. Scatter the lemon zest over the blueberries.
8. Cake:.
9. Sift the flour, baking powder and salt.
10. In a large bowl, using a hand-held mixer (you may do this in a stand mixer if you don't have a hand-held) set at medium speed, beat the butter until creamy, about 30 seconds.
11. Add the sugar and continue to beat until the mixture is light in texture, about 2-3 minutes.
12. Beat in the eggs, one at a time.
13. Beat in the vanilla and white chocolate.
14. On low speed, beat in half the flour mixture until just combined.
15. Scrape down the bowl and beat in the coconut milk.
16. Beat in the remaining flour mixture until combined.
17. Spoon batter over the topping in the cake pan, spreading it evenly over the berries until they are completely covered.
18. Bake until a toothpick inserted into the center of the cake comes out clean, 45-50 minutes.
19. Cool in the pan on a wire rack for about 3 minutes.
20. Run a knife around the edge of the cake to release it from the sides of the pan.
21. Invert a serving plate over the cake and turn the cake out onto the plate.
22. Let cool 30 minutes before serving.
Title: Healthy Flourless Chocolate Winter Ale Cake
Ingredients:
- 1/2 butter
- 4 coconut oil
- 3 dark chocolate
- 1/4 eggs
- 3/4 cocoa powder
- 1/4 honey
- 1 ale
- 1 vanilla
- salt
Instructions:
1. Preheat the oven to 375°F (190°C). Grease an 8-inch spring-form pan generously with coconut oil or butter.
2. Melt the dark chocolate and butter together, stirring until completely smooth. You can use a double-boiler for this, or you can melt the chocolate into an oven-safe bowl in the oven for about 4 to 5 minutes.
3. In another small pan bring the beer and vanilla to a soft boil. Reduce to low and slowly add in the beer mixture, then the chocolate and butter mix until well incorporated. Combine with cocoa powder, honey, and eggs. Whisk well until a smooth batter forms. Pour batter into the greased pan, smoothing the top with a spatula.
4. Bake for 20 to 25 minutes, until the centre looks firm. Allow to cool in the pan for 15 minutes, then remove from the sides — you'll appreciate the spring-form pan in this step. Allow to cool completely before serving.
Title: Ecto Nanna Pudding
Ingredients:
- 1 sugar-free instant banana cream pudding mix
- 1 sugar-free instant pistachio pudding
- 4 skim milk
- 2 bananas
Instructions:
1. In medium mixing bowl, mix both puddings with milk and stir till thickened.
2. Lay sliced bananas on top. Gently mix with pudding.
3. Here is your choice on where the vanilla wafers go.
4. Either put a layer of wafers in the casserole and then pour in the pudding or
5. pour in the pudding and top with vanilla wafers or do both. You choose.
Title: Classic Rice Pudding
Ingredients:
- 1 3/4 milk
- 1/2 Minute Rice
- 2 sugar
- 2 raisins
- 1/4 salt
- 1 egg
- 1/4 vanilla
Instructions:
1. Combine milk, Minute Rice, sugar, raisins, and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, uncovered, 6 minutes, stirring occcasionally.
2. Beat egg and vanilla with a wire whisk until well blended. Add a small amount of the hot milk mixture; mix well. Return to saucepan, cook and stir on low heat 1 minute. (Do not boil).
3. Remove from heat. Let stand 30 minutes. Serve warm. Store any remaining pudding in refrigerator.
Title: Pudina
Ingredients:
- 1 butter
- 100 sugar
- 1 Carnation instant milk
- 2 walnuts
- 1/2 sultanas
- 2 brandy
- 1/2
- 500
- 100
- 1
Instructions:
1. Soak the bread in water and immediately squeeze out the excess.
2. Place all ingredients into a large bowl and mix together well.
3. Turn into a greased tin and bake for 1 hour at 190-200°C.
Title: Roasted Strawberry Frozen Yogurt
Ingredients:
- 3 strawberries
- 1 sugar
- 1 vanilla
- 1 sea salt
- 2 heavy whipping cream
- 1/2 corn syrup
- 1 honey
- 2
Instructions:
1. Preheat oven to 425°F. Combine strawberries, vanilla, salt and sugar in a 13x9x2" baking pan. Roast berries, stirring occasionally, until juices are bubbling, 15-20 minutes. Let cool.
2. Purée berries, juices and remaining ingredients in a blender until smooth. Process mixture in an ice cream maker according to manufacturer's instructions until the texture of soft serve ice cream. Transfer mixture to an airtight container, press a piece of parchment or plastic wrap against the top of the yogurt to prevent ice crystals from forming. Freeze until ready to serve.
Title: G. G.'s Butter Cookies
Ingredients:
- 1 unsalted butter
- 1 sugar
- 3 flour
- 3 vanilla
- 2 1/2
- 1
Instructions:
1. Cream butter.
2. Gradually beat in sugar.
3. Add egg yolks one at a time, mixing with butter/sugar mixture.
4. Add flour gradually, mixing well.
5. Add vanilla.
6. Refrigerate dough until chilled.
7. Roll out 4" piece of dough with enough flour so as dough does not stick to rolling pin or rolling surface.
8. Cut into shapes and place on ungreased cookie sheet.
9. Refrigerate extra dough and remove from refrigeration as used.
10. Paint each cookie with egg whites and then decorate with colored sugar.
11. Bake at 350° F for 10 - 12 minutes.
12. Enjoy.
Title: Poppy Seed Cake
Ingredients:
- 1/4 poppy seed
- 2 milk
- 1 vanilla extract
- 1 butter
- 1/2 powdered sugar
- 1 eggs
- 2 flour
- 4 baking soda
- 2 salt
- 2 milk
- 1/2 sweetened condensed milk
- 1 butter
- 14 powdered sugar
- 1/2 vanilla extract
- 3
- 1/2
- 1/4
- 2 -3
Instructions:
1. CAKE:.
2. Mix poppy seeds with 2 T. milk and vanilla sugar and allow to sit for at least 15 minutes. Bring butter to room temperature. Preheat oven to 325 degrees F.
3. Cream butter and powdered sugar with a mixer at medium high speed. Add eggs and extracts, mix well. Add poppy seed mixture, mix on low speed.
4. Sift flour with baking soda and salt, and add half of this mixture at a time to the mixer, alternating with the cup of milk. Beat until batter is smooth, scaping down sides of bowl.
5. Pour into greased and floured 9 x 13" glass pan or 2 9" round cake pans. Bake until golden and springy, 20-25 minutes for cake layers, or 35-40 minutes for the 9 x 13" pan. Let cool before frosting.
6. FROSTING:.
7. Beat the room temperature butter and sweetened condensed milk together until smooth. Add extracts and food coloring, then add powdered sugar a cup at a time, beating until smooth. The frosting should be pretty stiff. Makes enough for a layer cake, make half the recipe for the sheet cake.
Title: Butter Cake
Ingredients:
- 1 1/2 butter
- 2 1/2 granulated sugar
- 5 eggs
- 1 pure vanilla extract
- 3/4 all-purpose flour
- 3 baking powder
- 3/4 salt
- 1/4 milk
- 1
Instructions:
1. Preheat oven to 350°F Spray pans with vegetable pan spray or grease pans.
2. In mixer bowl cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
3. Mix in vanilla and almond (or other) flavorings. Mix in flour with baking powder and salt.
4. Add flour mixture alternately with milk, starting with the flour.
5. Pour into prepared pans. Bake until toothpick comes out clean. Cool ten minutes in pan. Loosen sides and remove.
6. Cool completely before decorating.
7. Makes 7 1/2 cups batter which will give you either two 8" round cakes or one 6" and one 9" round cake.
Title: Chocolate Layer Cake with Chocolate Glaze
Ingredients:
- 1 1/2 milk
- 1/2 sugar
- 3 1/2 cornstarch
- 5 butter
- 6 vanilla extract
- 1 sugar
- 1 all-purpose flour
- 1 1/2 baking soda
- 1 1/3 baking powder
- 2/3 salt
- 1 coffee
- 1/2 buttermilk
- 1/4 eggs
- 3/4 vanilla extract
- 3/4 bittersweet chocolate
- 6 light corn syrup
- 2
- 1
- 1 1/2
- 12
- 2
Instructions:
1. For filling: Bring milk to simmer in heavy medium saucepan.
2. Remove from heat.
3. Combine sugar and cornstarch in large bowl.
4. Beat egg yolks into sugar mixture.
5. Gradually whisk hot milk into yolk mixture.
6. Return mixture to saucepan.
7. Whisk over medium heat until mixture boils and thickens, about 1 minute.
8. Remove from heat; add chocolate, butter and vanilla and whisk until mixture is smooth.
9. Transfer filling to medium bowl.
10. Cool, stirring occasionally.
11. Gently press plastic wrap directly onto surface of filling; cover and chill until cold, at least 3 hours.
12. For cake: Preheat oven to 325°F.
13. Butter 17 1/4 x 11 1/2 x 1-inch jelly roll pan.
14. Line pan with parchment paper.
15. Sift first 6 ingredients into large bowl.
16. Whisk coffee, buttermilk, oil, eggs and vanilla in medium bowl.
17. Add liquid ingredients to dry ingredients; mix just until combined.
18. Transfer batter to prepared pan, spreading evenly.
19. Bake cake until tester inserted into center comes out clean, about 20 minutes.
20. Cool cake completely in pan on rack.
21. Using small knife, cut around edges of pan.
22. Turn cake out onto work surface.
23. Peel off parchment.
24. Trim tough edges.
25. Cut cake crosswise into three 5x10 1/2-inch pieces.
26. (Filling and cake can be made ahead. Keep filling refrigerated up to 2 days. Wrap cake layers in plastic and refrigerate up to 1 day.) Place 1 cake layer on platter.
27. Spread half of filling over top.
28. Top with second cake layer.
29. Spread remaining filling over.
30. Top with third cake layer.
31. Pour lukewarm glaze over top and sides of cake, covering completely.
32. Smooth sides with spatula.
33. Refrigerate 2 hours.
34. (Can be prepared 1 day ahead; cover and keep refrigerated.).
35. Chocolate Glaze (Makes 3 cups): Bring cream to simmer in large saucepan over low heat.
36. Add chocolate, whisk until smooth.
37. Remove from heat.
38. Stir in corn syrup.
39. Cool glaze until barely lukewarm.
Title: Zeppole
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 2 salt
- 1 white sugar
- 1 1/2 eggs
- 2 ricotta cheese
- 1 vanilla extract
- 1/4 confectioners' sugar
- 1/2
Instructions:
1. Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
2. In a medium saucepan, combine the flour, baking powder, salt and sugar. Stir in the eggs, ricotta cheese and vanilla. Mix gently over low heat until combined. Batter will be sticky.
3. Drop by tablespoons into the hot oil a few at a time. Zeppole will turn over by themselves. Fry until golden brown, about 3 or 4 minutes. Drain in a paper sack and dust with confectioners' sugar. Serve warm.
Title: Cream Cheese-Poppy Seed Cakes
Ingredients:
- 1 unsalted butter
- 1 1/2 unsalted butter
- 1/2 cake flour
- 1 1/3 cake flour
- 3 coarse salt
- 3 granulated sugar
- 1 1/2 eggs
- 1 1/2 pure vanilla extract
- 3/4 water
- 3 confectioners' sugar
- 1 confectioners' sugar
- poppy seed
Instructions:
1. Preheat oven to 325°F.
2. Butter twelve 3.5-inch brioche molds or a standard 12-cup muffin tin. Dust with flour; tap out excess.
3. Whisk flour and salt in a medium bowl. Set aside.
4. Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until light and fluffy.
5. Mix in eggs and yolks, 1 at a time.
6. Add vanilla and 1 1/2 teaspoons water; mix until combined.
7. Reduce speed to low. Add flour mixture; mix until just combined, scraping down sides as needed.
8. Spoon 1/3 cup batter into each mold.
9. Beat cream cheese and confectioners’ sugar in the clean bowl of the electric mixer on low speed until creamy and combined.
10. Spoon 1 tablespoon mixture onto batter in each mold; sprinkle with poppy seeds.
11. Bake until a cake tester comes out clean, about 25 minutes.
12. Let cool 5 minutes; transfer cakes to a wire rack to cool completely. Serve dusted with confectioners’ sugar.
Title: Caramel-Cream Trifle
Ingredients:
- 1 heavy cream
- 2 prepared chocolate pudding
- 1/2
- 2
- 1
Instructions:
1. In a large clear glass dessert bowl, spread one-third of the angel food cake cubes on the bottom.
2. In another large bowl, beat the heavy cream until stiff peaks form.
3. Fold in caramel topping.
4. Spoon half of caramel cream over cake cubes in bowl.
5. Sprinkle half of chopped candy bars over caramel cream.
6. Scatter another third of cake cubes over cream and candy layer.
7. Spoon pudding evenly over cake layer.
8. Scatter remaining cake cubes over pudding; top with remaining caramel cream and chopped candy bars.
9. Cover trifle with plastic wrap; refrigerate for at least 1 to 2 hours or overnight.