lumicero/recipes-ing2inst huggingface dataset:
Title: Mud Cake
Ingredients:
- 2 instant coffee
- 1 1/4 hot water
- 1/4 baking chocolate
- 175 unsalted butter
- 250 sugar
- 2 plain flour
- 2 baking soda
- 1 eggs
- 2 vanilla
- 1 icing sugar
Instructions:
1. Put coffee, hot water and fruit juice into a saucepan and bring to a simmer.
2. Add the broken chocolate and butter and stir until melted.
3. Add the sugar and stir until the sugar has dissolved.
4. Remove the mixture from the heat and allow to cool.
5. Sift the flour and baking soda together into a large bowl and make a well in the centre.
6. Beat the eggs together with the vanilla and stir into the chocolate mixture.
7. Pour the chocolate mixture into the well in the dry ingredients and stir to mix.
8. Pour the mixture into a well greased and floured ring tin.
9. Bake at 140°C for 1 1/2 to 1 3/4 hours until the cake has shrunk from the sides of the tin and is firm to the touch.
10. Cool in the tin for 20 minutes before turning out onto a cake rack.
11. Dust with icing sugar before serving.
Title: Splendid Diabetic Carrot Cake
Ingredients:
- 2 whole wheat flour
- 2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 cinnamon
- 1/4 nutmeg
- 1/4 cardamom
- 3/4 canola oil
- 1 unsweetened applesauce
- 1 1/3 artificial sweetener
- 4 eggs
- 2 carrots
- 1 vanilla
- 1 pecans
- 1 1/2
Instructions:
1. Heat oven to 350 degrees F.
2. Sift together dry ingredients.
3. Spread nuts on a cookie sheet and place in oven as it preheats. *When you can smell the nuts roasting, they're ready.
4. Place oil, applesauce, sugar, eggs, carrot pieces, and vanilla in a blender. Chop until carrots are in very small pieces, but not pureed.
5. Pour this mixture into dry ingredients; mix well.
6. Then add crushed pineapple (entire 8 oz can) and roasted nuts.
7. Pour into well-greased and floured 9 x 13 pan or 2 round cake pans.
8. Bake for 45 minutes or until cake tests done. Let cool 5 minutes, then turn out onto rack to cool completely.
9. *Optional Icing (makes a small amount so you may want to double it):.
10. Beat together 4 oz cream cheese and 2 Tbs. unsalted butter. Meanwhile, in a blender or food processor, combine 1 1/2 cups splenda with 2 Tbs. cornstarch. Blend until it becomes a superfine powder, then add it to cream cheese/butter mixture. Thin with orange juice (crucial for flavor and to counter dreaded Splenda aftertaste!) to desired consistency (I prefer somewhere between a glaze and a frosting), then add 1 pinch of salt and a teaspoon of vanilla. Ice your cake and Enjoy!
Title: Deluxe Chocolate Pudding
Ingredients:
- 1 3/4 milk
- 1 instant chocolate pudding mix
- 1/4 sour cream
- 1/2 pecans
- 1/4
Instructions:
1. Mix all ingredients, except nuts.
2. Whisk until pudding is thickened.
3. Stir in pecans.
4. Spoon into dishes.
Title: Nuttier Carrot Cake
Ingredients:
- 4 honey
- 2 peanut butter
- 3 baking powder
- 1 ground cinnamon
- 1 cream cheese
- 2 powdered sugar
- 2 lemon juice
- 1 vanilla
- 1 peanuts
- 1
- 1/2
Instructions:
1. Grind the baby carrots in your found processor.That should make about 2 cups of grated carrots.
2. Drain pineapple chunks and add.
3. In a large mixing bowl, combine dry ingredients and mix well.
4. Fold in carrot-pineapple mixture.
5. Pour into prepared 9x13-inch baking pan and bake at 350°F for 45 minutes.
6. For the frosting, blend all the ingredients until soft and shiny.
7. Cover the cooled of cake generously with the frosting.
8. Decorate with roasted peanuts.
Title: Orange-Scented Brioche Pudding
Ingredients:
- 1/2 butter
- 3 golden raisin
- 16 Grand Marnier
- 8 marmalade
- 2 sugar
- 2 eggs
- 3 heavy cream
- 2 milk
- 1 brown sugar
- 2
Instructions:
1. Preheat oven to 325°; butter an 8-cup pudding dish.
2. Put the raisins and Grand Marnier into a small saucepan; bring to a boil and simmer for a minute or so, then turn off the heat and leave the fruit to plump up in the liquor.
3. Make marmalade sandwiches with the brioche slices, using about 1 teaspoon marmalade in each.
4. Because the brioche is so buttery, don't spread any butter in the sandwiches or the pudding will be greasy.
5. Cut each sandwich into a triangle and put these triangles, one point side up, the next one pointy bit down and so on, in the buttered dish (*this is confusing to me, so I would say cut the sandwiches to fit the dish).
6. Sprinkle the raisins along with any remaining liquor in the pan.
7. In a bowl, whisk together the sugar, whole eggs, egg yolks, cream, and milk.
8. Pour over the brioche sandwiches and leave to stand for 15 minutes.
9. Sprinkle brown sugar over the top; bake for 45 minutes, by which time the custard should be at the point of just setting.
Title: Blueberry-Yogurt Snack Cake With Brown Sugar Streusel
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 2 vanilla
- 1 1/4 flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 plain yogurt
- 1 blueberries
- 3/4 brown sugar
- 1 1/2 cinnamon
- 3/4 nutmeg
- 1 1/2 walnuts
- 2 butter
Instructions:
1. Set oven to 350 degrees.
2. Grease an 8-inch square baking pan.
3. in a large bowl cream 1/2 cup butter with sugar until light and fluffy.
4. Beat in eegs and vanilla until well combined.
5. In a medium bowl sift together flour, baking powder, baking soda and salt; stir into the creamed mixture, along with the yogurt; mix only until combined.
6. Gently mix in the blueberries.
7. In a small bowl stir together the brown sugar with cinnamon, nutmeg and walnuts.
8. Pour HALF of the cake batter into the baking dish.
9. Sprinkle with HALF of the brown sugar mixture, then top with the remaining half of the cake batter.
10. In a small bowl mix the 2 tablespoons butter with the remaining half of the brown sugar mixture then sprinkle on top of the batter.
11. Bake for about 45 minutes or until the cake tests done.
Title: Apple Dessert in a Bag
Ingredients:
- 1 fuji apple
- 1/4 artificial sweetener
- 1/4 cinnamon
- 1 cornstarch
- water
Instructions:
1. Core the apple using an apple core-er. Halve apple slices again.
2. Place in freezer-quality microwave-safe plastic zippered bag.
3. Put remaining ingredients in the bag. Seal bag and shake well to mix ingredients.
4. Reopen bag just a touch to vent. Microwave on High for 2 minutes– longer if you use a big apple.
5. Carefully (it will be HOT and steamy) open bag and pour over plain or cinnamon-sugar pita chips, flour tortilla chips, oatmeal or ice cream.
Title: Peach Crisp
Ingredients:
- 1 -2 Splenda sugar substitute
- 1/4 butterscotch pudding
- 2 old fashioned oats
- 4 Splenda sugar substitute
- 1 butter
- 1/4
- 3
Instructions:
1. Mix together peaches, Splenda and DaVinci syrup.
2. Mix topping with a fork until crumbly. Sprinkle on top of the fruit. Bake 375 for about 35-45 minutes depending on the firmness of the fruit.
Title: Pool Party Cake
Ingredients:
- Roxstarbakes Pineapple Curd
- Roxstarbakes Swiss Meringue Buttercream
- Magnolia Bakery's Vanilla Birthday Cake and Frosting
Instructions:
1. Preparation:
2. You’ll want to get all of your ingredients prepped! This includes your two 9” vanilla cakes, pineapple curd, buttercream, uncooked spaghetti, fondant in three shades and candy melts for decorating details. I used Swiss meringue buttercream for this recipe for the mini pineapples and the decorated cake. You’ll want the buttercream colors in yellow, green, and two colors of your choice.
3. Pro tip: at least for the top of the cake, go for either white or blue so the pool stands out.
4. Fill, crumb coat and frost cake:
5. Get ready to fill and stack the cake. In this case, I’ll use alternating pineapple curd and buttercream.
6. Pro tip: alternating between curd and buttercream stabilizes the next cake layer.
7. Decorate by adding stripes:
8. You can achieve these stripes with a frosting comb. First, Apply frosting with your first color. Second, go around the cake 3 times with the frosting comb. Third, Add the second color and scrape off excess frosting!
9. Start adding the pineapple border:
10. Note: Pipe even dots around the border of the cake using your favorite tip. Here I’m using a Wilton 32 tip. Finish the pineapple by adding the green leaves on the pineapple.
11. Pipe pineapple greens using a Wilton 352s tip in green of your choice.
12. Create the pool:
13. Mix corn syrup and your favorite blue and spread across the cake.
14. Create your fantastic Pool Party flamingoes:
15. Start melting your candy melts for the beak, eyes and wings.
16. You can use any non-frosted donuts for the body of the flamingoes.
17. Prep three donuts in 3 different shades of pink fondant.
18. Mold your flamingo heads and tails using fondant.
19. Insert spaghetti. Dip nose into white candy melts. Dip nose into black candy melts and eyes.
20. Pro tip: you’ll want to make sure no one eats the spaghetti but they’re safer than sticks in your cake because they’re food safe!
21. Placing your flamingoes:
22. Start placing your fondant-covered donuts on the cake where you'd like.
23. Insert flamingo heads and tail.
24. Create flamingo wings.
25. Add wings to flamingo pool floatie.
Title: Ruth Hawhee's Gooseberry Cobbler
Ingredients:
- 1 gooseberry
- 1 sugar
- 1 water
- 1 sugar
- 1/4 shortening
- 1 egg
- 3/4 milk
- 1 3/4 flour
- 1 1/2 baking powder
- 1/2 vanilla extract
- 1/4 - 1/2 ice cream
Instructions:
1. preheat oven to 350.
2. prepare (wash, pick and sort through) about 1 quart of gooseberries and place in a 9" X9" pan.
3. Spread out over the top of the berries 1 cup of sugar and a sprinkle of water (approx. 1 teaspoon).
4. Then cream together 1 cup sugar and 1/4 cup shortening.
5. Add the following to the creamed sugar/shortening to make a batter (which will be thick) 1 egg, 3/4 cup milk,1 3/4 cup flour, 1 1/2 teaspoon baking powder and 1/2 teaspoon vanilla extract. Mix this together and spread batter over the berries in the pan.
6. Bake 1 hour at 350 degrees. Serve while warm. This is a shortbread type crust and is well suited to serve with ice cream or with cream poured over the dessert.
Title: Cinnamon Tea Cake - Women's Weekly
Ingredients:
- 60 butter
- 1 vanilla essence
- 1/2 caster sugar
- 1 egg
- 1 self raising flour
- 1/3 milk
- 15 butter
- 1 caster sugar
- 1/2 ground cinnamon
Instructions:
1. Preheat oven 180°C.
2. Grease a deep 2cm round cake pan, line base with paper; grease paper.
3. Cream butter and essence in small bowl with electric mixer, gradually add sugar, then egg, beat until light and creamy.
4. Stir in sifted flour and milk, beat lightly until smooth.
5. Spread into prepared pan, bake in moderate oven 180C for about 25 minutes.
6. Stand 2 mins before turning onto wire rack; brush with exta butter, sprinkle with combined extra sugar and cinnamon.
7. KEEPING TIME: 1 DAY.
Title: Dairy-Free Vegan Cranberry Muffins
Ingredients:
- 2 white flour
- 3 baking powder
- 1/2 cinnamon
- 2/3 soymilk
- 2 fresh cranberries
- 3/4 sugar
- 1/2 unsweetened applesauce
- 1/3 salt
- 1 granola cereal
- 1
Instructions:
1. Preheat oven to 400 degrees F.
2. Mix together Rice/Soy Milk, Applesauce, oil, and granola cereal, and let it soak for 5-10 minutes, or until the granola is soft.
3. In a separate bowl, mix flour, baking powder, cinnamon, sugar, and salt.
4. Pour the bowl of wet ingredients into the bowl of dry ingredients and mix.
5. You may need to add 2 more Tablespoons of Rice/Soy Milk to make the dough softer.
6. Then, add the cranberries.
7. Put the muffin papers into the muffin slots and fill 2/3 full with muffin dough.
8. Sprinkle tops lightly with sugar and cinnamon.
9. Stick in oven on middle rack.
10. Cook 400 degrees F for 20-25 minutes.
11. (My best results were at 22 minutes).
12. Remove from oven.
13. Let cool for five minutes.
14. Eat and enjoy!
15. YUMMY!
16. Take out of oven, let cool for five minutes, and then EAT!
Title: Ramen Noodle Peanut Bread
Ingredients:
- 1 egg
- 3 nutmeg
- 1 1/2 salted peanuts
- 1 low fat cottage cheese
- 1/2 sugar
- 1 all-purpose flour
- 2 vanilla extract
- 1 baking powder
- 1 low-fat milk
- 1/2 margarine
- 1 butter
- 2
Instructions:
1. Boil two cups of water.
2. Remove from heat and add Ramen noodles and let noodles soak for 2 minutes. Do not use the seasoning packet.
3. Strain water from noodles and blot dry with a paper towel.
4. Place noodles on a cutting board and cut cross wise until noodles are all about 1” long.
5. Preheat oven to 350 degrees F.
6. In a bowl use an electric mixer to mix flour, sugar, nutmeg, baking powder, vanilla, egg, milk, and cottage cheese together until well blended.
7. Fold in Ramen noodles and mix well with spoon.
8. Add 1/2 cup chopped peanuts into batter.
9. Grease inside of baking dish with pat of margarine.
10. Pour batter into 2-quart square baking dish.
11. Sprinkle remaining peanuts over uncooked batter.
12. Bake for 50-60 minutes or until inserted toothpick in middle comes out clean.
13. Cooking time does not include boiling water.
14. (Serve with or without butter).
Title: Easy Lemon Squares Cooking Light
Ingredients:
- 1/4 granulated sugar
- 3 butter
- 1 all-purpose flour
- 3 eggs
- 3/4 granulated sugar
- 2 fresh lemon rind
- 1/3 fresh lemon juice
- 3 flour
- 1/2 baking powder
- 1/8 salt
- 2 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. To prepare crust: beat sugar and butter until creamy.
3. Gradually add 1 cup of flour, continuing to beat until mixture resembles fine crumbs.
4. Lightly press into an 8x8" baking dish, bake for 15 minutes, let cool.
5. To prepare topping: beat eggs until foamy, add sugar and the next 5 ingredients.
6. Beat until well blended.
7. Pour mixture over crust, bake for 20-25 minutes.
8. Let cool on wire rack, sift powdered sugar on top.
Title: Gugelhupf
Ingredients:
- 1 dry active yeast
- 1 milk
- 1 sugar
- 1 butter
- 5 margarine
- 1 eggs
- 1 vanilla extract
- 3/4 lemon, rind of
- 1/3 golden raisin
- 1/2 salt
- 4 flour
Instructions:
1. Sprinkle yeast into milk to dissolve.
2. In a large bowl beat sugar and butter until light and fluffy.
3. Beat in eggs, one at a time.
4. Stir in vanilla, lemon rind, raisins, and almonds.
5. Mix salt and flour.
6. Add milk and flour mixtures, alternately, ending with the flour mixture.
7. Grease a gugelhopf mold*, budt pan, or tube pan.
8. Pour batter into pan.
9. Cover and let rise until doubled in bulk, about 2 hours.
10. Bake in preheated 375 degree F.
11. Oven for 40 minutes or until browned and done.
12. Serve warm with butter.
13. * The gugelhopf mold is know also as a turban-head pan.
14. If this is not availiable, you can use the others with the same results.
Title: Lemon Crisp Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 lemon rind
- 2 lemon juice
- 1 3/4 flour
- 1/2 salt
- 1/2 baking soda
- 1/2 ground ginger
- granulated sugar
- lemon rind
Instructions:
1. Cream butter and sugar.
2. Beat in lemon rind and juice,.
3. Combine flour salt, baking soda, and ginger.
4. add to creamed mixture.
5. Cover and refrigerate until firm.
6. Shape dough into cylinder 1 3/4 inch in diameter.
7. Wrap in plastic and chill until very firm or freeze.
8. Cut into very thin 1/8" or less.
9. Place on greased baking sheets.
10. If desired sprinkle with topping.
11. Bake 375 for 6-8 min until very lightly browned.
12. Let cool for 5 min before removing from pan.
Title: Apple Custard Bread Pudding Cups
Ingredients:
- 6 -8 eggs
- 2 milk
- 2 vanilla essence
- 125 brown sugar
- 1/2 apple
- 4 walnuts
- 1 nutmeg
- 2 brown sugar
Instructions:
1. Heat milk in a small saucepan until almost boiling. Add sugar and vanilla, stir to dissolve. Take off the heat.
2. Lightly spray 2 individual ramekin dishes with oil. Cut the bread using a pastry/scone cutter (or similar) into rounds the same size as the ramekin dishes.
3. Spread the tops of each bread piece with jam.
4. Place one piece of bread on the bottom of each ramekin, jam side up.
5. Put some grated apple on top, sprinkle with a little of the nuts and some nutmeg.
6. Whisk the eggs into the warm milk mixture. Put a few spoonfuls on top of the apple mixture, then place another piece of bread on top, jam side up.
7. Continue the layer again- apple, nuts, nutmeg and custard mixture. You may have to make more depending on how big your ramekins are and how big the apple was.
8. Finally, top with one more piece of bread (jam side down this time).
9. Sprinkle the tops with nutmeg and sugar.
10. Pour over the remaining custard mix.
11. Place in the fridge and let rest for at least an hour.
12. Preheat oven to 350F (180C).
13. Bake for 20 minutes or so until the custard is cooked through.
Title: Christmas Cookie Coins
Ingredients:
- 3/4 unsalted butter
- 1 baking soda
- 1/2 salt
- 1 sugar
- 2 eggs
- 2 1/2 flour
- 1/2 vanilla extract
- 1/2
- 10
- 4
Instructions:
1. Beat butter, baking soda, salt, sugar and eggs in a large bowl with a mixer on medium until creamy. On low speed, beat in 2 cups of flour until just blended.
2. Remove 1 1/2 C dough to a medium bowl; stir in vanilla and cocoa until no white streaks remain.
3. Stir peppermint extract and remaining 1/2 cup flour into plain dough. Add about 10 drops of food color. Beat until no white streaks remain. Cover doughs and refrigerate 30 minutes, until firm.
4. Roll chocolate dough into fat log. Divide into quarters. Working with 1 portion at a time (wrap and refrigerate rest) roll into 3/4-inch-thick rope. Spread red nonpareils on a sheet of wax paper. Roll rope into nonpareils to coat; wrap rope in foil. Repeat with remaining chocolate dough, then the green dough and green nonpareils.
5. Place ropes on a cookie sheet; refrigerate at least 2 hours, or until firm enough to slice neatly.
6. Heat oven to 350°F Have ungreased baking sheets ready.
7. Slice 1 rope at a time into 1/4-inch-thick rounds. Place 1 inch apart and bake 8-10 minutes until done.
8. Remove to wire racks to cool.
Title: Cinnamon/Nutmeg Whipped Cream
Ingredients:
- 1 heavy cream
- 1/2 sugar
- 1 cinnamon
- 1/8 - 1/4 nutmeg
Instructions:
1. Add heavy cream and sugar in a large bowl and whip high speed till fluffy.
2. If it's too runny, keep whipping.
3. When done, fold in cinnamon and nutmeg Store in refrigerator Nutmeg can be ommited Also, instead of cinnamon and nutmeg, you can add 1/4 teaspoon Allspice.
4. Serve well chilled on pumpkin or apple pie.
5. This can be refrigerated overnight.
Title: Coconut Macaroons - Gluten Free; Egg Free; Dairy Free
Ingredients:
- 1 tapioca flour
- 2 sea salt
- 1/8 honey
- 1/3 vanilla
- 2 soymilk
- 1 chocolate
Instructions:
1. In a medium bowl, whisk together dry ingredients.
2. Add honey, vanilla and milk to dry ingredients. Mix with a spoon until combined.
3. Scoop golf ball size-ish (a little smaller) balls onto a baking paper lined baking sheet.
4. Make sure the mixture is packed in the scoop fairly well to help them stick together while baking.
5. Bake in a 350° (185 C) oven for 13-15 minutes or until bottoms are golden and tops start to get toasty brown spots.
6. Cool on baking sheets, placed on top of wire racks for 5 minutes.
7. Remove Baking paper with cookies still on it to the cooling rack to finish cooling completely.
Title: Zucchini Cupcakes
Ingredients:
- 2 walnuts
- 1/2 golden raisin
- 1/4 water
- 1 all-purpose flour
- 1 whole wheat pastry flour
- 1 baking soda
- 1 baking powder
- 1 cinnamon
- 1 salt
- 1/2 fresh ground pepper
- 1/2 canola oil
- 1/2 dark brown sugar
- 1/2 pure maple syrup
- 1 pure vanilla extract
- 2 eggs
- 4 zucchini
- 2 crystallized ginger
Instructions:
1. Preheat the oven to 350.
2. In a small microwave-safe bowl, add raisins and cover with brandy - microwave until hot, about 30 seconds. Set aside and let cool - drain.
3. In a medium bowl, whisk together flours, baking soda, baking powder, cinnamon, salt and pepper.
4. In a large bowl, whisk together the canola oil, brown sugar, maple syrup, vanilla and eggs.
5. Remove the excess liquid from the zucchini by squeezing it dry. Add the walnuts, raisins, zucchini and ginger into the wet ingredients and stir to combine. Add a scoop or two of the dry ingredients into the wet and fold just until combined - keep adding and folding until all of the dry ingredients have been used.
6. Scoop the batter into 18 large or 12 large and 21 mini muffin cups lightly coated with nonstick spray or lined with paper liners. Bake until they spring back when lightly pressed in the center, about 25 minutes for the large and 12-14 minutes for the small. Carefully remove the muffins to a wire rack and let completely cool.
Title: Rum-Scented Eggnog Cake
Ingredients:
- 2 3/4 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 ground nutmeg
- 1/2 salt
- 1 light brown sugar
- 1/2 egg substitute
- 1/2 reduced-fat sour cream
- 1/4 canola oil
- 1 3/4 low-fat milk
- 3 light rum
- 2 1/2 vanilla extract
- 2 5/8
Instructions:
1. Preheat oven to 350°F Coat 2 8-in round cake pans with cooking spray.
2. Whisk together flour, baking powder, soda, 1/2 tsp nutmeg, and salt. Reserve.
3. In large bowl, whisk together brown sugar, egg substitute, sour cream and oil until smooth. Stir in flour mixture, then 3/4 c milk, 2 Tbs rum and 2 tsp vanilla until smooth.
4. Divide between pans. Bake until toothpick inserted into centers come out clean (22-25 mins). Cool 10 minutes before removing from pan.
5. Transfer to rack. Brush with remaining rum. Cool completely.
6. On medium-high speed, beat topping mix with remaining milk and vanilla until thickened and fluffy (3-4 mins).
7. Place one cake layer on serving plate. Spread with 1 1/4 c frosting. Top with remaining layer. Frost top and side of cake. Sprinkle with nutmeg and garnish with cranberries and mint if desired.
Title: Flourless Chocolate Cake With Chocolate Glaze
Ingredients:
- 12 bittersweet chocolate
- 3/4 unsalted butter
- 6 eggs
- 12 sugar
- 2 vanilla extract
- 1/2 dark corn syrup
- 1/2 bittersweet chocolate
- 9
Instructions:
1. Preheat oven to 350 degrees.
2. Butter 9 inch diameter springform pan.
3. Line bottom with parchment, wax or butter paper.
4. Wrap outside of pan with foil.
5. Stir chocolate and butter in heave medium saucepan over low heat until melted and smooth.
6. Remove from heat.
7. Cool to lukewarm, stirring often.
8. Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes.
9. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract.
10. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form.
11. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form.
12. Fold egg whites into chocolate mixture in three additions.
13. Pour batter into prepared pan.
14. Bake until top is puffed and cracked and tester inserted into the center comes out with some moist crumbs attached -- about 50 minutes.
15. Cool cake in pan on rack.
16. Do not worry, the cake WILL fall.
17. Once cooled, gently press down crusty top to make evenly thick cake.
18. Using small knife, cut around pan sides to loosen cake.
19. Remove pan sides.
20. Place 9 inch-diameter dish, tart pan bottom or cardboard on the top of the cake.
21. Invert cake and peel off parchment paper.
22. For Glaze:
23. Bring cream and corn syrup to simmer in medium saucepan.
24. Remove from heat.
25. Add chocolate and whisk until melted and smooth.
26. Place cake on rack set over baking sheet.
27. Spread 1/2 cup glaze smoothly over top and sides of cake.
28. Place cake in freezer for approximately 3 minutes until glaze is almost set.
29. Pour remaining glaze over cake.
30. Place on plater and chill until glaze is firm, about 1 hour.
31. Garnish with chocolate shavings.
32. Serve at room temperature.
Title: Apple Strudel
Ingredients:
- 4 unsalted butter
- 1 phyllo dough
- 1 egg
- 1/2 apples
- 5 brown sugar
- 1/2 cinnamon
- 1/2 allspice
- 1 nutmeg
- 1
Instructions:
1. Carefully unfold phyllo dough package. Take one sheet, lay it flat, brush on melted butter and sprinkle with bread crumbs.
2. Repeat four more time.
3. spoon desired amount of filling 3" from the edges and fold carefully.
4. Place on cookie sheet and brush with beaten egg.
5. Mark individual portions with a sharp knife and bake at 350 F for 30 minutes or until golden.