lumicero/recipes-ing2inst huggingface dataset:
Title: Icing in the Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3
- 1 1/3
- 1
Instructions:
1. Preheat oven to what it says on cake mix box.
2. Mix up the cake mix like you normally would.
3. Butter cake pan.I prefer to use a taller, thinner pan but any would do.
4. Pour in about half of cake batter.
5. Dollop in the can of icing.
6. Pour in the rest of batter and cook as instructed on box.
7. Enjoy!
Title: Amish Gooey Rhubarb Rolls
Ingredients:
- 2 flour
- 1 salt
- 2 baking powder
- 3 shortening
- 1 sweet milk
- 3/4 granulated sugar
- 2 nutmeg
- 1/2 cinnamon
- 1/2 butter
- 2 rhubarb
- 1 hot water
- 1 butter
- 1 sugar
- 4 flour
- 1/4 salt
Instructions:
1. Preheat oven to 350 degrees F.
2. In a bowl, sift together the flour, salt, and baking powder.
3. Using a pastry knife or forks, cut the shortening into the flour mixture, then add the milk and mix well.
4. In a small bowl, combine the sugar, nutmeg, and cinnamon; set aside.
5. Roll the dough out on a lightly floured board to 1/4 inch thick, spread generously with the softened butter, then spread with the chopped rhubarb and sprinkle over the sugar mixture.
6. Roll up the dough like a jellyroll or cinnamon rolls, and cut into 1 1/2 to 2 inch pieces.
7. In a saucepan over medium heat, combine the hot water, butter, sugar, flour, and salt, and bring to a boil; let boil for 3 minutes to make a sweet sauce, then remove from heat and set aside.
8. Butter a 9x9-inch pan, then place the dough roll slices in the pan; pour the sauce over and around the slices.
9. Bake at 350 degrees F for about 12 to 15 minutes or until light brown.
10. Notes: you can substitute diced apples for the rhubarb.
Title: Quick Strawberry Cobbler
Ingredients:
- 2 butter
- 1/2 cream cheese
- 3 vanilla extract
- 2
- 18 1/4
Instructions:
1. Pour pie filling into greased 13x9 baking dish. Bake for 5-7 minutes in a preheated 350* oven, or till heated thoroughly.
2. Meanwhile, in mixing bowl, cream butter, cream cheese and vanilla.
3. Place cake mix in another bowl, cut in cream cheese mixture till crumbly.
4. Sprinkle over hot filling.
5. Bake 25-30 minutes longer till topping is golden brown.
Title: Emoji Sprinkles
Ingredients:
- 6 confectioners' sugar
- 4 water
- 3/4
- 1/2
- 1/4
- 1/2
- 1/8
- 30
Instructions:
1. Line a baking sheet with parchment paper. Place sugar, meringue powder and water in a large mixing bowl. Using a hand-held mixer or stand mixer fitted with whisk attachment, whisk to combine until smooth and thick. Separate meringue into 4 bowls. Use coloring gels to dye icing red, yellow, black and light blue.
2. Transfer yellow to a squeeze bottle or pastry bag fitted with a small tip. Transfer black to a squeeze bottle or pastry bag fitted with a small tip. Transfer red to a squeeze bottle or pastry bag fitted with a small tip. Transfer blue to a squeeze bottle or pastry bag fitted with a small tip.
3. To make emoji face sprinkles, pipe yellow icing into small circles, about 1/2-3/4 inches wide. For best results, use a stencil with circle shapes and follow the lines. Carefully place heart sprinkles on some of the dots to make the eyes. Leave some plain to decorate once dry.
4. To make heart emoji, pipe red into 1/2-inch hearts. For best results, use a stencil with heart shapes and follow the lines.
5. Pipe some of the light blue meringue into 1/2-inch tear drops. For best results, use a stencil with tear drop shapes and follow the lines.
6. Let dry until completely set, about 6-8 hours.
7. Once dry, use the black royal icing to paint the face of the emoji’s into different expressions. Let dry completely. Peel sprinkles off parchment and use to decorate cakes, cookies or sprinkle on ice cream sundaes.
Title: Yuuuummmy Hot Chocolate Cake With Hot Fudge Sauce - Self Saucing
Ingredients:
- 1 3/4 sugar
- 2 flour
- 3/4 baking powder
- 4 salt
- 1 eggs
- 2 milk
- 3/4 soymilk
- 1 vanilla extract
- 1 soft brown sugar
- 1 1/4 instant coffee
- 1/2 tap water
- 5
- 3 1/2
Instructions:
1. Preheat oven to 350F/170°C.
2. Lightly spray 9x13 pan with nonstick spray.
3. Cake: combine all dry ingredients and mix to distribute evenly.
4. Add all liquid ingredients, and mix to make smooth.
5. Scrape batter in to pand and set aside.
6. Fudge sauce: in the same bowl as cake, combine brown sugar, coffee, cocoa and hot water.
7. mix until melted.
8. Carefully pour in to pan over batter.
9. DO NOT MIX. You want the liquid to sit on top of the cake.
10. Bake in preheated oven for 40 minute uncovered.
11. Cake will rise to the top and you will have a hot fudge sauce on bottom.
12. When you serve, spoon the hot fudge sauce from beneath each piece you cut over the cake.
13. Top with vanilla ice cream and enjoy!
Title: Fresh Fruit Pizza
Ingredients:
- 1 cream cheese
- 1 orange marmalade
- 1/2
- 3
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Roll out cookie dough large enough to cover a round pizza pan.
3. Bake 8 to 15 minutes or until firm.
4. Cool completely.
5. Mix together cream cheese and extract.
6. Spread cream cheese mixture over cooled cookie dough crust.
7. Arrange fruit in circles (like a bulls eye pattern).
8. Slightly warm marmalade and brush over fruit.
9. Serve immediately.
Title: Apple Danish Pastry Deb
Ingredients:
- 3 all-purpose flour
- 1/2 salt
- 1 shortening
- 1 milk
- 1/2 sugar
- 1 1/8 apples
- 6 butter
- 1/4 all-purpose flour
- 2 ground cinnamon
- 1 confectioners' sugar
- 1/2 water
- 2 -3
Instructions:
1. In a bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine egg yolk and milk; add to flour mixture. Stir just until dough clings together. Divide dough in half.
2. On a lightly floured surface, roll half of dough into a 15x10-in. rectangle; transfer to a greased 15x10x1-in. baking pan. Set aside.
3. Peel and slice Apples.
4. In a bowl, toss together filling ingredients; spoon over pastry in pan. Roll out remaining dough into another 15x10-in. rectangle. Place over filling. Brush with beaten egg white. Bake at 375° for 40 minutes or until golden brown. Cool on a wire rack.
5. For glaze, combine the confectioners' sugar and enough water to achieve a drizzling consistency. Drizzle over warm pastry. Cut into squares. Serve warm or cold.
6. Nutrition Facts.
7. 1 each: 230 calories, 11g fat (3g saturated fat), 15mg cholesterol, 74mg sodium, 32g carbohydrate (18g sugars, 1g fiber), 2g protein.
Title: Dried Fruit Spoon Cake
Ingredients:
- 1 dark raisin
- 1 dried plum
- 1 dried cranberries
- 1 hot water
- 1 granulated sugar
- 2 lemon juice
- 3/4 allspice
- 1 granulated sugar
- 1/2 unsalted butter
- 1/2 all-purpose flour
- 1/4 baking powder
- 1 salt
- 2 milk
- 1/4
- 1/2
Instructions:
1. Preheat the oven to 375 degrees F, & grease a 9" square baking dish.
2. Place all the fruits, plus the water, sugar, lemon juice & allspice in a medium saucepan.
3. Bring to a boil, then reduce heat to medium & cook, uncovered, for 10 minutes.
4. Remove from heat, cover & set aside.
5. For the pastry, cream together by hand, the sugar & soft butter.
6. In another bowl, whisk together the flour, baking powder & salt, then add this mixture, alternately with the cold milk, to the butter mixture.
7. Spread the batter in the greased baking dish & spoon the hot fruit & its liquid over the batter.
8. Bake for 30 minutes or until the cake tests done.
Title: Candy Canes
Ingredients:
- 1 butter
- 1 confectioners' sugar
- 1 egg
- 1/2 vanilla
- 1/2 salt
- 1 flour
- 2 1/2
- 1/2
Instructions:
1. In a mixing bowl, cream butter and sugar together until fluffy.
2. Add egg, vanilla, extract and salt, beat well.
3. Add flour and beat until thoroughly mixed.
4. Divide dough in half.
5. Add red food coloring to one half.
6. Wrap in plastic wrap and chill for 30 minutes.
7. For each cookie, on a floured surface shape a teaspoon of plain dough and a teaspoon of red dough into a 4 inch long rope.
8. Place ropes side by side and twist together.
9. Pinch ends to seal.
10. Form into a candy cane shape and place 2 inch apart on ungreased cookie sheets.
11. Preheat oven to 350°F.
12. Bake for 8- 10 minutes.
13. Remove from sheet, cool and brush on icing.
Title: The Best Carrot Cake
Ingredients:
- 3 eggs
- 3/4 buttermilk
- 3/4 flour
- 2 sugar
- 2 baking soda
- 2 cinnamon
- 3 salt
- 1/2 vanilla extract
- 2 carrots
- 2 1/2 raisins
- 1 1/4 pineapple
- 1 walnuts
- 1 coconut
- 1 cream cheese
- 1 confectioners' sugar
- 4 - 4 1/2 heavy cream
- 1 -2 vanilla
- 1 walnuts
- 1/2
Instructions:
1. In large mixing bowl, beat eggs, oil and buttermilk.
2. Combine flour, sugar, baking soda, cinnamon and salt, add to egg mixture and mix well.
3. Stir in vanilla, carrots, raisins, pineapple, walnuts and coconut, mix well.
4. Pour into greased 13 x 9 inch baking pan.
5. Bake at 350 for 45-50 minutes or until cake tests done.
6. Cool.
7. For frosting, beat all ingredients (except walnuts) in a mixing bowl until smooth, frost cake.
8. Sprinkle top with chopped walnuts.
Title: Easy No-Bake Cookies
Ingredients:
- 1/2 butter
- 1/2 cocoa powder
- 1 1/2 sugar
- 1/2 milk
- 3 quick oats
- 1/2 peanut butter
- 1 vanilla extract
- 1/4 salt
- 1
Instructions:
1. Melt butter in medium saucepan, add chocolate powder, sugar, salt and milk.
2. Cook on medium heat until bubbles start to form around side of saucepan.
3. Remove from heat and add peanut butter, oats, vanilla, and nuts.
4. Drop on wax paper and let cool in fridge till firm.
Title: Banana Angel Food Cake
Ingredients:
- 1 1/2 cream of tartar
- 1/2 baking powder
- 1/4 vanilla extract
- 1 ground cinnamon
- 1/2 rolled oats
- 1/4 bananas
- 3 cake flour
- 1 confectioners' sugar
- 2 salt
- 1/4
Instructions:
1. Preheat oven to 325 degrees.
2. Beat egg whites until stiff but not dry.
3. Combine cream of tartar, baking powder, vanilla, cinnamon, oats, and mashed bananas.
4. In a separate bowl combine the flour, confectioner's sugar and salt. Fold the banana mixture into the egg whites. Then fold the flour mixture into the egg white/banana mixture.
5. Pour batter into one 9 or 10 inch round cake pan, coated with a non-stick cooking spray. Bake for 1 hour, until cake is firm and lightly golden. Cool for 5 minutes then slip out of pan onto a serving dish. Garnish with a light dusting of confectioner's sugar.
Title: Perfect Chocolate Cake
Ingredients:
- 1 boiling water
- 2 butter
- 1 sugar
- 2 1/2 eggs
- 4 all-purpose flour
- 2 3/4 baking soda
- 2 baking powder
- 1/2 salt
- 1/2 vanilla
- 1 1/2
Instructions:
1. Combine cocoa and boiling water, stirring until smooth; set aside until cool.
2. Cream butter, gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating well after each addition.
3. Combine dry ingredients in a medium bowl, add to creamed mixture alternately with the cooled cocoa mixture, beating at low speed, beginning and ending with the dry ingredients. Stir in vanilla. Do not overbeat.
4. Pour batter into 3 buttered and floured 9-inch round cakepans. Bake at 350 degrees for 20 - 25 minutes or until a cake tester inserted in center comes out clean. Cool in pans 10 minutes, remove from pans and cool completely on wire racks.
Title: Quick Coconut Cream Pie
Ingredients:
- 8 cream cheese
- 1 cream of coconut
- 3 1/2 cheesecake flavor instant pudding and pie filling
- 6 sweetened coconut
- 8 Cool Whip
- 1 graham cracker pie crust
Instructions:
1. Beat cream cheese and cream of coconut until smooth. (If your cream of coconut has separated in the can, before combining it with the cream cheese, microwave it for a few seconds until you are able to mix it).
2. Add pudding, beat until blended.
3. Stir in coconut.
4. Fold in cool whip.
5. Spread in graham cracker crust.
6. Cover and chill for 2 hours.
Title: Cinnamon Rolls (Kanelbullar) from Cardamom Bread Dough Recipe
Ingredients:
- 2 1/2 milk
- 1 1/2 butter
- 1 sugar
- 1 salt
- 2 cardamom
- 4 1/2 dry active yeast
- 8 -9 all-purpose flour
- 2 bread flour
- 1 cinnamon
- 2 water
- 1/3 granulated sugar
- 1/3 sugar
Instructions:
1. Prepare your Basic Cardamom Bread Dough using the first 7 ingredients listed above (this takes about 1 1/2 hours).
2. BASIC CARDAMOM BREAD DOUGH DIRECTIONS:.
3. Heat milk to a light boil, turning off heat when it reaches the scalding point (with small bubbles across the top). Stir in melted butter, sugar, salt, and ground cardamom.
4. Let mixture COOL until “finger-warm” (still warm, but cool enough to touch). Stir in yeast and let sit for 10 minutes. VERY IMPORTANT: The milk should be LUKEWARM (or fingerwarm) and the yeast will double itself nicely! If the milk mixture is too hot, it will kill the yeast properties!
5. Add flour into mixture 1/2 cup at a time until dough is firm and pulls away from the side of your mixing bowl (Tip: If using a stand mixer, exchange the mixing paddle for the dough hook after you’ve added the first 5 cups of flour. Use the dough hook to mix and knead the dough as you add the remaining 3-4 cups of flour).
6. Cover the dough in the mixing bowl with a clean towel and let rise until doubled, about an hour.
7. Punch down the dough, then remove from bowl.
8. Knead lightly on floured counter until smooth and shiny. Divide dough into two halves.
9. CINNAMON ROLL DIRECTIONS:
10. Roll each half of dough into a 12” by 18” rectangle. Brush each rectangle well with melted butter. Combine 2/3 cup sugar and 2 tablespoons cinnamon; sprinkle evenly over the 2 rectangles. Roll each rectangle crosswise, like a jelly roll, to form an 18”-long cylinder.
11. Using a sharp or serrated knife, cut each cylinder into 20 equal slices.
12. Place each slice into a paper cupcake wrapper and place on baking sheet. Cover with towel and allow to double in size, about 45 minutes.
13. Preheat oven to 425º.
14. Brush risen cinnamon rolls with egg wash and sprinkle with pearl sugar and / or almonds. Place in the middle of a preheated oven and bake for 7 minutes, or until done.
15. Yield: 40 cinnamon rolls.
Title: Moist Poppy Seed Bundt Cake
Ingredients:
- 18 1/4 sugar
- 1/2 poppy seed
- 3/4 sour cream
- 1/4 eggs
- 1
- 4
Instructions:
1. Mix all ingredients together with an electric mixer, except eggs.
2. Mix in egg, one at a time. After all eggs are added, continue to mix for about another minute.
3. Spray bundt pan with pam, then sprinke sugar around pan. Make sure you coat the entire pan with the sugar.
4. Bake at 350 for 45 minutes.
5. I have made it as directed and added a package of instant lemon pudding mix to it for lemon poppy seed cake.
6. It is good served with fresh fruit salad.
Title: Amish Friendship Starter Oatmeal Cookies
Ingredients:
- 1 eggs
- 2 molasses
- 1 vanilla
- 2 butter
- 3/4 sugar
- 1 flour
- 2 salt
- 1 oatmeal
- 2 nutmeg
- 1 cinnamon
- 3 chocolate chips
- 1 raisins
- 1 dried cranberries
- 1 walnuts
Instructions:
1. Combine mixture 1 in a bowl or large glass measuring cup. Mix ingredients well with a fork.
2. Combine mixture 2 in a large bowl. I use my Kitchen Aide mixer. Beat until creamy.
3. Add mixture 1 to mixture 2.
4. Combine mixture 3 and mix thoroughly. Add mixture 3 to mixtures 1 and 2 in the large bowl.
5. Add mixture 4 to the large bowl and mix until just combined.
6. Spoon resulting dough onto an ungreased cookie sheet and bake at 375 for 10-13 minutes. It usually takes twelve minutes for me.
7. Cool on a wire rack.
Title: Peanut Butter Blondies
Ingredients:
- 1 1/2 sugar
- 1/2 peanut butter
- 3 eggs
- 1/2 butter
- 1 vanilla
- 1 flour
- 1/2 baking powder
- 1/2 salt
- 6
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together sugar, peanut butter, eggs, butter, and vanilla.
3. Mix together flour, baking powder, and salt. Add to peanut butter mixture and mix until smooth. Stir in chocolate bits.
4. Spread into an ungreased 13x9 pan. Bake at 350 degrees for 32-37 minutes. They will be cracking and brown around the edges when done.
5. Cool, cut, and serve.
Title: Little Cowpoke Cookies
Ingredients:
- 1 brown sugar
- 1 granulated sugar
- 1 salted butter
- 2 eggs
- 1 pure vanilla extract
- 1 1/2 flour
- 1 baking soda
- 1 salt
- 3 steel cut oats
- 1 1/2 sweetened flaked coconut
- 3/4 walnuts
Instructions:
1. I TRY USING ORGANIC WHENEVER POSSIBLE. I FEEL THIS CHANGES THE FLAVOR AT BIT.
2. Pre-heat oven to 350 degrees F.
3. In very large bowl add brown sugar and granulated (white) sugar.
4. Cut butter in slices to make it easier to mix with dry ingredients. Then add slices of butter to brown and white sugar. Do not melt butter.
5. Using a whisk whisk the 2 eggs until well mixed then add to the sugars and the butter slices.
6. Add the real vanilla (Not imitation) to the large bowl.
7. Add flour, baking soda, salt and oats. No need to sift.
8. Add coconut.
9. While chopped walnuts are still in the unopened bag smash them with your fist or heel of your hand so that there are very small pieces then add to the large bowl.
10. Using a hand mixer mix until your mixer starts to get bogged down or can't turn in the dough. Then use a fork to mix ingredients well making sure all ingredients are mixed thoroughly.
11. Using your hands make small 1 in balls rolling tightly in your hand.
12. Place up to 15 dough balls on light colored (as opposed to the darker cookie sheets) and bake for 12 minutes give or take a minute or two due to not all ovens being exactly a like.
13. Cool cookies on parchment paper and NOT on cooling racks.
14. Store cookies in large plastic container to keep fresh for up to a week.
Title: Double Choco Lava Cakes
Ingredients:
- 3/4 butter
- 6 eggs
- 3 sugar
- 3 vanilla
- 1/3 all-purpose flour
- 1 1/2 pecan halves
- 1/3 sugar
- 3 brown sugar
- 1/3 dark corn syrup
- 1/2
- 1/3
- 2
- 1/2
Instructions:
1. Preheat oven to 400°F Lightly grease and flour six 1- to 1 1/4-cup soufflé dishes or six 10-ounce custard cups. Place soufflé dishes or custard cups in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat and cool.
2. Meanwhile, prepare Praline Sauce; cover and keep warm until needed.
3. In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups.
4. Bake 10 minutes. Pull cakes out of oven. Using a small spatula or table knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.
5. Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with pecan halves and sweetened whipped cream. Serve immediately. Makes 6 servings.
6. Praline Sauce: In a heavy medium saucepan combine 1/2 cup sugar, 1/3 cup packed brown sugar and 2 tablespoons dark colored corn syrup. Stir in 1/2 cup whipping cream. Cook over medium-high heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce.
Title: Baked Rice Pudding With Cranberry and Banana
Ingredients:
- 2 pudding rice
- 200 milk
- 1 cinnamon
- 1 honey
- 1 nutmeg
- 1 banana
- 1 brown sugar
- 1 hazelnuts
- 1 dried cranberries
Instructions:
1. Heat oven to 180C/350F.
2. Mix the milk, cinnamon, honey and nutmeg.
3. Divide the rice between two ramekins. Pour over the milk mixture and bake for 30 minutes.
4. Coat the banana pieces with the brown sugar and place in the oven 5 mins from the end of cooking for the pudding.
5. Remove puddings CAREFULLY! and serve topped with the banana, nuts and cranberries.
Title: Spice Pound cake
Ingredients:
- 2 flour
- 1/2 baking powder
- 1/8 salt
- 1 1/2 sugar
- 1 butter
- 1 1/2 margarine
- 1/2 lime zest
- 1/2 ground nutmeg
- 1/4 cinnamon
- 3 ground allspice
- 1/2 eggs
- milk
Instructions:
1. Preheat oven to 350-degrees F.
2. Grease and flour 9x5-inch loaf pan.
3. Sift flour.
4. Resift flour (flour is sifted twice) with baking powder and salt.
5. Set aside.
6. Combine next six ingredients (sugar- allspice) in large bowl.
7. Beat on high speed for 5 minutes or until light.
8. Reduce mixer speed to medium and add eggs one at a time, beating after each addition.
9. Add dry ingredients alternately with milk, beginning and ending with milk.
10. Pour batter into prepared pan.
11. Bake for 1 1/2 hours or until toothpick test comes out clean.
12. Cool for 10 minutes before turning out onto cooling rack.
Title: Dracula Cookies
Ingredients:
- 6
- 5
- 1
- 6
- 1
- 6
Instructions:
1. Place truffles on a waxed paper-lined pan.
2. Freeze for 10 minutes or until chilled.
3. Meanwhile, in a small microwave-safe bowl, melt candy coating; stir until smooth.
4. Dip truffles in coating to cover completely; return to pan.
5. Refrigerate until hardened.
6. Cut Fruit Roll-Up into 2-1/2-in. x 1-1/2-in. strips.
7. Reheat candy coating if necessary and dip truffles in candy coating again; immediately place one on each cookie.
8. Wrap a fruit strip around base of truffle for cape.
9. Let stand until set.
10. Using decorating icing and a round tip, pipe hair, eyes and mouth on each.
11. Insert almonds for fangs.
12. Store in an airtight container.
Title: Flourless Chocolate Cake
Ingredients:
- 1 chocolate
- 1 butter
- 3 butter
- 1/2 sugar
- 6 eggs
- 1 milk
- 1 honey
- 1 vanilla extract
- 1/4
Instructions:
1. Preheat over to 375 degrees F.
2. Spray a 9-inch (or 12″) spring form pan with nonstick cooking spray, then line the bottom with a circle of parchment paper.
3. Spray the paper with cooking spray too, then set the pan to the side –.
4. Place 1 cup (2 sticks) of butter (cut into chunks) and 8 oz (half of the 16oz package) CANDIQUIK in the heat and serve microwaveable tray (put remaining CQ in separate container/bag).
5. Microwave on high for 45 sec- 1 minute, stirring often, continue in 15 sec increments- if necessary, until melted and completely blended.
6. Now pour the CANDIQUIK and butter mixture into a large bowl. Add sugar and mix well.
7. Add the six eggs, one at a time, whisking after each one.
8. Sift the cocoa into the bowl. See Photo.
9. Stir until blended.
10. Pour into springform pan and bake 30-40 min or until cake has risen and formed a thin crust.
11. Chocolate Glaze recipe:.
12. Break apart two squares from the unused CANDIQUIK (you will have 2 squares left-over after you use these) and 3 tablespoons of butter in a small saucepan over medium low heat - stir until smooth.
13. Remove the glaze from the heat, then stir in vanilla, honey, and milk. Set aside to slightly cool off.
14. When the cake has cooled, pour the glaze onto the center and use a spatula or the backside of a spoon to smooth the glaze along the top and sides of the cake.
15. Chill the cake in the refrigerator, uncovered, for 30-60 minutes before serving to allow the glaze to set and it will also make the cake much easier to slice.
Title: Cinnamon Apple Cobbler
Ingredients:
- 1 cinnamon
- 1/2
- 1
Instructions:
1. Spoon apple filling into a greased 8-inch round baking dish. Stir in cinnamon. Bake, uncovered, at 375F for 15-20 minutes or until filling is hot.
2. Separate rolls and place over hot filling. Return to oven for 20-25 minutes.
3. Cool 5 minutes.
4. Drizzle with icing.
5. Serve warm.