lumicero/recipes-ing2inst huggingface dataset:
Title: Gingerbread Fruitcake
Ingredients:
- 1/2 butter
- 3/4 light brown sugar
- 5 eggs
- 2 1/2 ginger
- 2 cinnamon
- 1 1/2 mace
- 1/2 light molasses
- 1 dates
- 1/4 pecans
- 1
- 1/2
Instructions:
1. Preheat oven to 300 degrees F. Place a large pan of hot water on bottom rack. Heavily grease a 10-cup tube or Bundt pan.
2. Beat butter until smooth and soft. Gradually add brown sugar and beat until light and fluffy. Beat in egg yolks.
3. Sift together the flour and spices. Reserve 1/2 cup. Add dry ingredients to butter mixture alternately with the molasses and orange juice beginning and ending with the dry ingredients.
4. Sprinkle the dates, pecans, and candied orange peel with the reserved flour mixture. Beat egg whites until stiff. Fold into batter. then fold in floured nuts and fruits.
5. Pour mixture into prepared pan and bake on center rack for 1 hour and 15 minutes. Loosen edges and invert onto serving platter.
Title: White Macadamia Drops
Ingredients:
- 3/4 butter
- 1/2 granulated sugar
- 1/2 brown sugar
- 2 eggs
- 1 pure vanilla extract
- 2 all-purpose flour
- 2 1/2 white chocolate chips
- 1 flaked coconut
- 3/4
Instructions:
1. preheat oven to 325
2. melt 1 cup white chocolate chips in double-boiler.Cream butter and sugars until light and fluffy.Beat in eggs,vanilla and melted chocolate.Add flour and mix until just incorporated.Add coconut, macadamia nuts and remaining white chocolate chips.Drop by tablespoonfuls onto cookie sheet.
3. Bake 15- 18 minutes or until golden brown.Cool before removing from cookie sheet.
Title: Kittencal's Chunky or Smooth Applesauce (Fat Free/Freezable)
Ingredients:
- 3 1/2 apples
- 3/4 water
- 1/2 - 1 white sugar
- 1 cinnamon
- 1/2 nutmeg
- 1 lemon juice
Instructions:
1. For CHUNKY applesauce; place the coarsely chopped apples and apple juice or water, 1/2 cup sugar, cinnamon and nutmeg into a large saucepan; simmer uncovered over medium-low heat occasionally stirring and pushing down with a potato masher or back of a large spoon while cooking until desired texture is achieved.
2. Cook until the apples are tender but still chunky, about 12-15 minutes, adjusting the sugar amount to taste while cooking.
3. Mix in lemon juice.
4. Cool completely then refrigerate or freeze in containers if desired.
5. For SMOOTH applesauce; cool the apple mixture then place in a blender; puree until smooth.
6. Cool completely then refrigerate or freeze if desired.
Title: Chocolate Nut Crunch Cluster
Ingredients:
- 1 salted peanuts
- 1
- 1 1/2
- 1
Instructions:
1. melt butterscotch chips and semi-sweet chocolate chips with the paraffin wax in a medium saucepan until smooth.
2. remove from heat and stir in peanuts and chow mein noodles until covered.
3. Drop by the spoonful into 3inch cups or drop onto wax paper. Let the clusters set and cool before eating.
4. Enjoy!
Title: Flan With Rose Biscuits
Ingredients:
- 16 eggs
- 6 sugar
- 80 milk
- 330 heavy cream
- 350 raisins
- 1/4
- 1/2
Instructions:
1. Beat the eggs, sugar, milk and cream.
2. In a 9-inch round cake tin (or a leak-proof spring form tin), pour the caramel and sprinkle the soaked raisins.
3. Delicately pour the mixture over the caramel and raisins.
4. Break 12 rose biscuits or 24 mini rose biscuits into large uneven pieces and place them in the mixture (be sure they are fully submerged).
5. Cover the top of the cake with 4 whole rose biscuits or 8 whole mini rose biscuits.
6. Cook at 356° F (180° C) for 1 hour.
7. Invert the cake tin on a plate.
8. Optional: Sprinkle with shredded coconut.
Title: Blueberry Lemon Bundt Cake With Lemon Glaze
Ingredients:
- 2 1/2 all-purpose flour
- 1 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 butter
- 1 light brown sugar
- 1 sugar
- 4 eggs
- 1 vanilla extract
- 1 sour cream
- 2 blueberries
- 2 lemon zest
- 2 icing sugar
- 2 -3
Instructions:
1. Preheat oven to 350 degrees.
2. In a bowl, whisk 2 1/2 cups flour, baking powder and salt. Set aside.
3. In another mixing bowl, cream butter, and both sugars on high, until light and fluffy.
4. Add eggs, one at a time, beating until completely combined.
5. Beat in vanilla.
6. On low speed, alternate adding the flour mixture with the sour cream.
7. In a separate bowl, toss blueberries, zest and remaining flour.
8. Fold into batter.
9. Grease and flour a 12 cup bundt pan.
10. Spread batter into pan.
11. Bake cake on bottom rack of oven for 60-70 minutes.
12. Cool in pan for about 20 minutes, then invert onto rack. Cool completely.
13. For the glaze, combine the juice of two lemons with 2-3 cups of icing sugar, until desired consistency has been reached.
14. Drizzle glaze over cake.
15. Enjoy!
Title: Texas Food Cake
Ingredients:
- 1/2 unsalted butter
- 2 sugar
- 2 vanilla extract
- 4 eggs
- 2 cake flour
- 1/4 baking soda
- 1/4 salt
- 2/3 sour cream
- 3/4 pecans
- 3/4 coconut
Instructions:
1. Preheat oven to 325°F and set oven rack in middle level.
2. Butter and flour a 10 inch tube or bundt pan.
3. Beat the butter with the sugar and vanilla until light; about 4 minutes.
4. Add the eggs, one at a time, beating well after each addition.
5. In another bowl,combine the flour with the baking soda and salt and stir well to mix.
6. Combine the pecans and coconut and add a tablespoon of the flour mixture and rub between palms of hands to coat well.
7. Add the flour mixture alternately with the sour cream to the butter and egg mixture, begining and ending with the flour.
8. Stir in the pecans and coconut.
9. Pour the batter into the prepared pan and smooth top of batter.
10. Bake the cake about 45 to 50 minutes, until a toothpick inserted in the center of the batter comes out clean.
11. Cool on a rack for about 15 minutes, then invert a rack on the pan and invert to remove the cake.
12. Finish cooling at room temperature, then wrap well in plastic wrap.
13. The cake keeps well at room temperature for 4 to 5 days if it ever lasts that long without being eaten!
Title: Lemon Dream Roll
Ingredients:
- 3/4 flour
- 3/4 baking powder
- 4 eggs
- 3/4 sugar
- 1 vanilla
- 1/4 salt
- 1 egg
- 1 hot water
- 1 1/2
- 2
Instructions:
1. Cake : Grease a 15 x 10 inch jelly roll pan, line with waxed paper; grease paper.
2. Sift and measure flour with baking pwder.
3. Beat 4 eggs until foamy at high speed with electric mixer.
4. Gradually add sugar, vanilla and salt. Continue beating until mixture become thick and light in colour, about 5 minutes.
5. Carefully fold in flour mixture. Pour into prepared pan and bake at 400 for 12 - 15 minutes.
6. Immediately turn cake onto cloth sprinkled lightly with icing sugar. remove waxed paper. Trim edges. Starting with narrow end, roll cake in cloth.
7. Cool for 1 hour.
8. Filling and Frosting : Prepare 1 package Jello Pie filling as directed on package using 1 egg and reducing hot water to 1 1/2°C.
9. Chill 1 hour. Set aside approximately 1/2 C of pie filling. Unroll cake. Spread remaining pie filling evenly over cake; re-roll. Fold reserved pie filling into dessert topping. Frost cake ( or put a dollop on cake when serving). Chill.
Title: Citrus Ginger Cookies
Ingredients:
- 1/2 butter flavor shortening
- 2/3 - 3/4 sugar
- 1/2 vanilla
- 1 egg
- 1 honey
- 1/2 light corn syrup
- 1 1/2 mirin
- 1/2 flour
- 1 ground ginger
- 1/8 baking soda
- 1/4 salt
- 1/4 lime zest
- 1/4
Instructions:
1. In a large bowl, beat together shortening, sugar, and vanilla at medium speed until light and creamy (2-3 minutes).
2. Add egg, honey, and wine; continue beating until well blended.
3. In a small bowl, mix together flour, ginger, baking soda, and salt.
4. Add dry mixture to creamed mixture.
5. Add all peels and mix until well blended.
6. Shape dough into a roll about 2-inches in diameter.
7. Wrap tightly in plastic wrap, and refrigerate overnight or at least for 3 hours.
8. Preheat oven to 350°F.
9. Slice dough into 1/8-inch thick rounds.
10. Place 2 inches apart on ungreased cookie sheets.
11. Bake until light brown (8 minutes).
12. Cool on cookie sheets for 4 minutes, then transfer to cooling racks.
Title: Tasty Banana Treat
Ingredients:
- 1 banana
- 2/3 cocoa powder
- 1/3
Instructions:
1. Cut the banana into one-inch pieces, and place in bowl.
2. Spoon lowfat whipped cream on top of sliced banana.
3. Sprinkle cocoa powder on top of whipped cream.
Title: Apple Bundt Cake With Buttercream Sauce
Ingredients:
- 2 eggs
- 2 sugar
- 1 1/2 flour
- 3 baking soda
- 1 ground cinnamon
- 1 salt
- 1/2 apples
- 3 pecans
- 1 butter
- 1/2 sugar
- 1 heavy whipping cream
- 1/2 vanilla extract
- 1
Instructions:
1. In a large mixing bowl, beat the eggs, sugar and oil.
2. Combine the flour, baking soda, cinnamon and salt; gradually add to batter.
3. Fold in apples and pecans.
4. Pour into a greased 10 inch fluted tube pan. Bake at 325 for 1 1/4 to 1 1/2 hours or until a toothpick inserted near the center comes out clean.
5. Cool for 10 minutes before removing from pan to a wire rack.
6. For sauce, melt butter in a small saucepan.
7. Add the sugar, cream and vanilla.
8. Cook and stir over low heat until sugar is dissolved and sauce is heated through.
9. Slice cake; serve with warm sauce.
10. Refrigerate leftover sauce.
Title: Orange Chocolate Chip Biscotti
Ingredients:
- 1 1/2 unsifted all-purpose flour
- 4 baking powder
- 3/4 ground cinnamon
- 2 eggs
- 2 sugar
- 5 unsalted butter
- 2 orange zest
- 1/2
- 1 1/2
- 3/4
Instructions:
1. Preheat oven to 350 degrees. With cooking spray, grease 2 baking sheets.
2. In food processor, chop ½ cup nuts until fine, like flour; set aside. In food processor, coarsely chop remaining nuts; place in bowl with flour, chocolate, baking powder and cinnamon.
3. In large bowl of electric mixer beat eggs at medium speed until fluffy. Add finely ground almonds, sugar, butter and orange peel; beat until blended. Stir in flour mixture to form dough. Divide dough into quarters; on well-floured work surface, shape each quarter into a 12-by2-inch cylinder. Place 2 cylinders on each prepared baking sheet, and bake 25 to 30 minutes, until firm in center. Cool slightly; while still warm, with serrated knife, cut each cylinder diagonally into ½- inch thick slices. Place on baking sheets. Bake about 5 to 7 minutes, or just until crisp and brown on one side; turn and brown on other side 5 to 7 minutes longer. Cool on wire rack. If desired, drizzle with melted semi-sweet chocolate.
Title: Self-Saucing Citrus Pudding
Ingredients:
- 125 unsalted butter
- 1 vanilla bean
- 1 lemon
- 1 caster sugar
- 2 eggs
- 1 plain flour
- 1 baking powder
- 1/2 salt
- 1/3 milk
- 2 cornflour
- 2 oranges
- 1 water
- 2 icing sugar
Instructions:
1. Preheat the oven to 180C and grease a 1.5 litre pudding bowl.
2. Beat the butter, vanilla seeds, lemon zest and half the sugar together in an electric mixer until thick and pale and add the eggs, one at a time, beating well after each addition, until combined.
3. Fold in the plain flour, baking powder and salt and then fold in the milk until combined.
4. Spread the batter into the pudding basin.
5. Mix conrflour with remaining 1/2 cup sugar, then use a sieve to dust over the pudding.
6. Combine lemon juice, orange zest and orange juice and boiling water in a jug and then gently pour over the batter by pouring over the back of a large spoon (DO NOT stir mixture).
7. Bake the pudding for 50-60 minutes until golden and a skewer inserted into the sponge layer comes out clean.
8. Allow to cool slightly, then scoop into bowls, dust with icing sugar and serve with vanilla icecream and or cream.
9. NOTE - do not discard deseeded vanilla bean, insert into a jar of sugar and make your own vanilla sugar.
Title: Jello Chocolate Pudding Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 water
- 1
- 1/4
Instructions:
1. Preheat oven to 350F; grease and flour a 10 inch tube pan.
2. Blend all ingredients together in large mixer bowl; beat for two minutes at medium speed.
3. Pour into pan and bake for 55 to 60 minutes, or until cake springs back when lightly touched.
4. Cool in pan for 15 minutes; remove from pan onto cooling rack to complete cooling.
5. Sprinkle with confectioner's sugar.
Title: Ladyfingers
Ingredients:
- 1/2 cake flour
- 2/3 powdered sugar
- 1/8 salt
- 3 eggs
- 1/2 vanilla
Instructions:
1. Preheat oven to 350°.
2. Sift together the salt, flour and 1/2 sugar.
3. Beat the egg whites until stiff, adding the rest of the powdered sugar gradually.
4. Beat egg yolks with the vanilla.
5. Fold into the beaten egg whites.
6. Sift the flour into the egg whites gradually.
7. Line ungreased baking sheet with unglazed paper.
8. Press batter through pastry bag 4 by 3/4 inches.
9. Bake 12 minutes or until golden brown.
Title: Espresso Brownies (Taste Like Starbucks)
Ingredients:
- 1 baker's unsweetened chocolate squares
- 2 real butter
- 1 1/4 granulated sugar
- 3/4 salt
- 3 1/2 eggs
- 1/2 pure vanilla extract
- 6 flour
- 2 butter
- 1 1/2
- 2
- 1
Instructions:
1. Preheat oven to 300 degrees.
2. Melt butter and stir in 2 T chocolate chips stirring until smooth.
3. In a large bowl combine sugar and espresso. Use a hand mixer on medium speed and add butter/chocolate mixture from #2 above. Now add salt, eggs and vanilla and blend well.
4. Reduce mixer speed and add flour. Blend to incorporate and then stir in the chopped 8oz of bakers chocolate.
5. Spread batter into a greased and floured 9x13 pan. Bake for 55 to 70 minutes. Check often.
6. Remove and cool.
7. Microwave whipping cream until almost boiling.
8. Pour hot cream over 2 cups of chocolate chips in a small bowl.
9. Add 1T butter which makes the ganache shine.
10. Spread ganache over brownies and put in fridge to cool.
11. Serve chilled for best cutting and taste.
12. Enjoy!
Title: Star Fruit in Mango-Orange Sauce
Ingredients:
- 1 star fruit
- 1 mango
- 1 brown sugar
- 1/4 coconut milk
- 1 pomegranate seeds
Instructions:
1. Place the star fruit (count out 3 slices per person) in a pot on the stove. Add the orange juice. Stir well and turn heat to high until juice begins to boil. Then turn down to medium.
2. Allow to simmer for 10 minutes, or until star fruit has softened enough to easily cut into with a spoon. Now and then you can gently move the slices around and turn them over so they all get cooked more or less equally. Remove any more brown seeds that may loosen and surface.
3. When star fruit is nearly done, adding the sugar/sweetener and stir to dissolve. Remove pot from heat.
4. Add the mango puree, stirring well to incorporate.
5. Do a taste-test for sweetness, adding more sugar if needed (how sweet it is will depend on the ripeness of the fruit/juice you're using). If it happens to be too sweet for your taste, add a squeeze of fresh lime juice, or a little more orange juice.
6. When you're happy with the taste, portion out 3 star fruit slices per bowl with enough sauce to surround the fruit (it should still be warm from the pot). Top each bowl with a sprinkling of pomegranate seeds or cherry pieces. Drizzle over some coconut milk and serve!
7. This dessert is also excellent when given a final topping of whipped cream or vanilla ice cream.
Title: Traditional Sugar Cookies
Ingredients:
- 2 flour
- 1/4 salt
- 1/2 baking soda
- 1/4 nutmeg
- 1/2 butter
- 3/4 sugar
- 1/2 sour cream
Instructions:
1. Combine the flour, salt, baking soda, and nutmeg in a small dish.
2. Cream the butter and sugar in a large dish, blend in the sour cream and then add dry ingredients.
3. Chill for 1 to 2 hours.
4. Roll out the dough until it is 1/2 inch thick on a sugar and floured surface.
5. Cut with the cookie cutter and place on ungreased cookie sheet.
6. Bake at 350 for 8-10 minutes.
7. Cool before icing.
Title: Anise Pizzelles
Ingredients:
- 1 margarine
- 2 sugar
- 6 eggs
- 1/4 cinnamon
- 1 vanilla
- 1 baking powder
- 2 flour
- 1/2
- 4 1/2
Instructions:
1. Melt and cool margarine.
2. Beat eggs until foamy.
3. Add sugar,cinnamon,flavorings,oil,and margarine,mix well.
4. Add flour mixed with baking powder gradually. (Dough should be thick not watery).
5. Cook on iron following manufacturers instructions.
Title: Nut Cups
Ingredients:
- 1/4 margarine
- 1 flour
- 1 pecans
- 3/4 egg
- 1 brown sugar
- 3/4 butter
- 1 vanilla extract
- 1 salt
- 1
Instructions:
1. Blend margarine and soft cream cheese until creamy.
2. Add 1 cup sifted flour.
3. Divide mixture into 16 balls and press into tiny muffins tins.
4. Mix filling ingredients together.
5. Fill nut cups with the filling mixture.
6. Bake at 350 degrees Fahrenheit for 15 minutes.
7. Reduce heat to 250 degrees Fahrenheit and bake for 10 minutes or until done.
8. Let stand a few minutes before removing from tins.
Title: Wanda's Cut Out Christmas Cookies
Ingredients:
- 1 granulated sugar
- 1 powdered sugar
- 1 butter
- 1 vanilla extract
- 1 eggs
- 2 all-purpose flour
- 4 1/4 baking soda
- 1 cream of tartar
- 1 salt
- 1
Instructions:
1. In a mixing bowl, cream sugar and butter until fluffy.
2. Add oil, vanilla and eggs.
3. Mix well.
4. Stir in dry ingredients; mix well.
5. Cover and chill for at least 2 hours.
6. Preheat oven to 375.
7. Roll out dough on a lightly floured surface to about 1/4 inch thickness.
8. Cut out dough with cookie cutters and place on an ungreased cookie sheet.
9. Bake 5-8 minutes or until lightly browned.
10. Cool on wire racks.
11. Decorate with frosting or sprinkles of your choice.
Title: Hazelnut Crescents
Ingredients:
- 1/3 cornflour
- 1/4 caster sugar
- 1/4 hazelnut meal
- 1 1/4 butter
- 100 vanilla essence
- 1 icing sugar
- 1
- 1/2
Instructions:
1. Preheat oven to 160 degrees Celsius.
2. Grease and line 2 baking trays with paper.
3. Sift flours into a bowl. Add sugar and hazelnut meal. Mix well.
4. Rub butter into the hazelnut meal mixture, using your fingertips.
5. Stir in egg yolk and essence.
6. Stir the mixture until a soft dough forms and then lightly knead on a gluten free flour dusted bench.
7. Divide the mixture into two and wrap in plastic cling-wrapfor 15 minutes.
8. Roll each portion of dough into a long thick log, approx 2cm thick (1 inch). Cut the logs at 4cm intervals. Shape each piece into a crescent.
9. Place crescents on prepared trays. Bake for 15-20 minutes or until light golden in colour.
10. Stand on trays for 5 minutes before transferring to wire racks to cool.
11. Dust with gluten-free icing sugar to serve.
12. Enjoy!
Title: Fruit Dump Cake
Ingredients:
- 1 margarine
- 1/2 blackberries
- 1 apple
- 1
Instructions:
1. Layer the both cans of fruit on the bottom of a metal 9"x12" baking dish. Gently stir it together.
2. Sprinkle the cake mix over the fruit and spread it evenly.
3. Drizzle the melted margarine on the top of the cake mix.
4. If desired sprinkle chopped nuts on top.
5. Bake at 350 degrees Fahrenheit for 30 to 40 minutes or until the top is lightly browned and crusty.
Title: Chocolate-Hazelnut Tart- the Best You Ever Had!
Ingredients:
- 1/2 sugar
- 2 all-purpose flour
- 3 eggs
- 1 1/2 toasted hazelnuts
- 8 bittersweet chocolate chips
- 1 corn syrup
- 2 butter
- 1 vanilla extract
- 1/4 salt
- 1
Instructions:
1. Preheat the oven to 325°F
2. In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
3. Cool the tart for at least 30 minutes before serving.
Title: Tiramisu
Ingredients:
- 4 eggs
- 1 mascarpone
- 1 sugar
- 3 espresso coffee
- 250 ladyfingers
- 1
- 1/4
Instructions:
1. Separate the eggs.
2. Beat the egg whites to a peak.
3. Mix the egg yolks, marscarpone and sugar with a blender until the mixture is creamy.
4. Dip the savoiardi in the coffee (and coffee liquer if using) and make a layer on the bottom of a pan.
5. Place a layer of the cream on the cookie layer.
6. Repeat until there are three layers.
7. Top with bitter cocoa powder.
Title: Pumpkin Pound Cake With a Cream Cheese Glaze and Toasted Walnuts
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 2 ground cinnamon
- 1/2 ground nutmeg
- 1/2 ground ginger
- 1/2 ground cardamom
- 8 butter
- 3/4 brown sugar
- 1 granulated sugar
- 1 vanilla
- 5 eggs
- 1 solid pack pumpkin
- 1 raisins
- 4 cream cheese
- 1 powdered sugar
- 1/4 unsalted butter
- 1/2 vanilla
- 1 walnuts
Instructions:
1. Batter:.
2. Preheat oven to 325°F; position rack in lower third of oven.
3. Grease and flour a 10-inch tube pan or a 12-cup Bundt cake pan. Set aside.
4. In a medium mixing bowl, combine flour, baking powder, soda, salt, and spices; set aside.
5. In a large mixing bowl, use an electric mixer to cream the butter. Add the sugars a half-cup at a time beating well after each addition. Beat in Bourbon whiskey or vanilla and continue beating for about 3 minutes - until light and fluffy (scrape the bowl often while mixing).
6. Beat the eggs with a fork in a small bowl; add to sugar mixture, one-fifth at a time. With your rubber spatula, scrape down sides of bowl as you mix.
7. Add pumpkin and beat on medium speed until smooth. Reduce speed to low and slowly beat in the dry ingredients until smooth and well blended. Using a wooden spoon, stir in the raisins (optional).
8. Spoon batter into the prepared pan. Gently spread batter evenly around pan. Bake for 55 minutes, or until a wooden toothpick comes out clean when inserted into the center.
9. Cool for 15 minutes; remove from pan onto a serving plate. Cool completely.
10. Glaze:
11. Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Drizzle glaze over cake and sprinkle with walnuts. Serve warm or at room temperature.
Title: Pumpkin & Cranberry Spice Cake (Vegan or Not)
Ingredients:
- 1 1/2 whole wheat pastry flour
- 2/3 sugar
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 2 ginger
- 1/2 pumpkin
- 1 soymilk
- 1/4 butter
- 1/4 cranberries
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease two round baking pans.
2. Combine pumpkin, spices, sugar, melted butter, soy milk and orange juice.
3. Mix in flour, baking soda and powder, and salt.
4. Cut cranberries in half and then add to mixture, mixing until well combined.
5. Pour mixture into the two prepared baking pans and bake for approximately 35 minutes at 350 degrees.
6. To make vegan buttercream frosting, mix 1 cup (1 stick) Earth Balance butter with 2 cups powdered sugar, 1/2 teaspoons vanilla, and 1/8 to 1/4 cup orange juice.
7. Frost when cake is cool.
Title: Mocha-Almond Pound Cake
Ingredients:
- 1/4 coffee
- 1/2 milk
- 1/4 almond paste
- 1 sugar
- 1 butter
- 1 eggs
- 4 vanilla extract
- 1/2 flour
- 2 baking powder
- 1 baking soda
- 1/2 cinnamon
- 1
Instructions:
1. Preheat oven to 325*F.
2. Grease and flour a 10" fluted tube pan or 2 8x4" loaf pans.
3. Whisk the cocoa powder into the hot coffee until dissolved; stir in the milk and set aside to cool.
4. Using an electric mixer on medium speed, beat together the almond paste, sugar, and butter until light and fluffy.
5. Add the eggs, one at a time, beating well after each addition; add the vanilla.
6. Whisk together the flour, baking powder, baking soda, and cinnamon; sift the mixture.
7. Reduce mixer speed to low; alternately add the flour mixture and cooled coffee mixture to the butter mixture until combined.
8. Increase mixer speed to medium and mix 2 minutes more.
9. Pour batter into the prepared pan (s).
10. For a tube pan, bake for 35-45 minutes, or until a toothpick tests out clean.
11. For the loaf pans, bake for 45-55 minutes, or until a toothpick tests out clean.
12. Cool 15 minutes in pan (s); invert and cool completely.
13. Serve with fresh berries and whipped cream or ice cream, or just a dusting of powdered sugar.
Title: Nana's Hungarian Torte
Ingredients:
- 10 eggs
- 1 granulated sugar
- 2 ground hazelnuts
- 4 baking soda
- 1 salt
- 1 sweet butter
- 8 pure vanilla extract
- 1 powdered sugar
- 1 espresso coffee
- 1 egg
- 1 lime, juice of
- 1
Instructions:
1. For The Tort---.
2. Separate eggs.
3. Beat egg whites stiff.
4. Beat egg yolks until thick and pale.
5. Dissolve baking soda with 1T water.
6. Add 1 cup sugar to egg yolks.
7. Fold in nuts and bread crumbs to egg yolks and sugar.
8. Add baking soda mixture to egg yolks.
9. Fold in egg whites.
10. Pour into prepared cake tins (3) and Bake at 375°F in 3 pans for 35 minutes.
11. For The Icing:
12. Cream butter.
13. Add powdered sugar and mix, add chocolate syrup, egg and juice of 1 lemon.
14. Ice cooled cake and sprinkle with ground hazelnuts.
15. Refrigerate for 1 hour.