lumicero/recipes-ing2inst huggingface dataset:
Title: Mimi's Date Squares (Gluten Free)
Ingredients:
- 1 dates
- 3/4 water
- 1/4 sugar
- 1/4 salt
- 1 vanilla extract
- 1 cornstarch
- 1/2 tapioca starch
- 1/2 baking soda
- 1 xanthan gum
- 1 1/2 quick oats
- 1 1/2 brown sugar
- 1 butter
Instructions:
1. Preheat oven to 350°F.
2. In a medium saucepan, combine the dates, hot water, sugar and salt.
3. Cook on medium heat until dates are soft, and water is absorbed. Add vanilla and let cool.
4. In a separate bowl, whisk together the rice flour, starch, xanthan gum, and baking soda.
5. Stir in oats and brown sugar into the flour mixture, and mix well.
6. Work butter into flour mixture until crumbly. I treat it like I'm making pie crust. You can use a pastry cutter, two butter knifes, or your fingers. Whichever method you prefer. I like to make a snapping motion on the butter cubes in the flour with my fingers.
7. Spread half of the oat crumble evenly into a greased square (such as an 8x8 or a 9x9) pan, and press down.
8. Spread the date mixture evenly on top (the mixture can still be warm, but it musn't be scorching hot).
9. Take the rest of the oat mixture and crumble it evenly on top of the date mixture. Do not press down.
10. Bake at 350 F for 20-25 minutes until lightly browned.
Title: Easy-Bake Oven Jeweled Teacakes
Ingredients:
- 1/4 all-purpose flour
- 1/4 baking powder
- 1/8 salt
- 2 sugar
- 2 butter
- 4 margarine
- 1 milk
Instructions:
1. Stir together flour, baking powder, salt, sugar and butter with a fork until dough.
2. looks like medium-sized crumbs.
3. Slowly mix in the milk, stirring til it forms a loose ball.
4. Divide the dough into 4 balls with a spoon.
5. Place one or two dough balls on greased sheet or pan.
6. Sprinkle with cookie decorations over the top of the dough and push them in with your fingers.
7. Bake 20 minutes.
8. Makes 4 tea cakes.
Title: Apple Butter Roll
Ingredients:
- 1/2 apple butter
- 1 heavy cream
- 15 pecans
- 1/2
Instructions:
1. Fold apple butter into whipped cream.
2. Make layers from wafers and 3/4 c whipped cream in small dish and freeze at least 3 hrs.
3. Remove from freezer, turn out on plate and frost this small"cake" with remaining cream.
4. Sprinkle w/ nuts and return to freezer.
5. Slice& serve.
6. This may be doubled, etc.
Title: Cremedoodles
Ingredients:
- 1 marshmallow creme
- 1 creamy peanut butter
- 1/2 honey
- 3 raisins
- 1 1/2 walnuts
- 1
- 2
Instructions:
1. Stir together Marshmallow Creme, peanut butter, and honey.
2. Stir in chocolate, raisins and walnuts.
3. Shape by teaspoonfuls into 1-inch balls; roll in coconut.
4. Chill or freeze.
Title: Vermont Maple Boiled Icing
Ingredients:
- 2 maple syrup
- 2 vanilla extract
- 1 baking powder
- 1/2
Instructions:
1. Combine syrup and boil to 238F or until a little of the syrup forms a soft ball when dropped into cold water.
2. Pour hot syrup very slowly into beaten egg whites, beating constantly.
3. Flavor with vanilla and beat until icing is nearly cool.
4. Add baking powder during the last of the beating until cool and of proper consistency to spread.
Title: Holiday Swirl Cookies (Gift Mix in a Jar)
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 1 brown sugar
- 1/2 granulated sugar
- 1 butter
- 1/2 shortening
- 1/2 egg
- 1 vanilla extract
- 1
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the flour mixture, brown sugar, sugar and the morsels - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. HOLIDAY SWIRL COOKIES GIFT TAG:
6. Additional ingredients to be added by the recipient: 1/2 cup butter, softened, 1/2 cup shortening, 1 egg and 1 tsp vanilla extract.
7. COOKIE INSTRUCTIONS:
8. Preheat oven to 375°F
9. Remove morsels from jar and set aside.
10. Beat butter and shortening until creamy in a medium mixing bowl.
11. Add dry ingredients from jar; mix until well blended.
12. In a small bowl, beat egg with vanilla extract using a fork; add to flour mixture.
13. Gently stir in morsels.
14. Drop by rounded teaspoonfuls onto cookie sheet.
15. Bake at 375°F for 8 to 10 minutes or until lightly browned.
Title: Baked Fruit
Ingredients:
- 1 apple
- 1 pear
- 55 pineapple chunks
- 1 nectarine
- 1 pomegranate
- 1 honey
- 1 maple syrup
- 1 cinnamon
- 1 rhubarb
- 1 walnuts
- 1 lemon
Instructions:
1. Preheat the oven to 170C/340°F.
2. Chop all the fruit and place in a greased baking tray.
3. Drizzle the honey/maple syrup on top then sprinkle with cinnamon and coconut sugar. Finish with the squeezed lemon juice.
4. Place in the oven for 40 minutes then add the walnuts on top and return to the oven for a further 20 minutes.
Title: Coconut Cream Cheese Pound Cake
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1 shortening
- 3 cream cheese
- 6 sugar
- 3 eggs
- 1/4 all-purpose flour
- 1/4 baking soda
- 1 salt
- 1 vanilla extract
- 1
Instructions:
1. Cream the butter, shortening, and cream cheese together in a bowl.
2. Gradually add sugar, beating well at medium speed.
3. Add eggs, one at a time, beating after each addition.
4. In another bowl, combine flour, soda, and salt.
5. Add to creamed mixture, stirring just until blended.
6. Stir in coconut and remaining ingredients.
7. Pour batter into a greased and floured 10-inch tube pan.
8. Bake in a 325° oven for 1 1/2 hours or until a picks tests clean.
9. Cool in pan for 10-15 minutes.
10. Turn out of pan and cool completely on a wire rack.
Title: Snickerdoodles
Ingredients:
- 1/2 butter
- 1/2 oleo
- 1 1/2 sugar
- 2 eggs
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1 salt
- 2 sugar
- 2 cinnamon
Instructions:
1. Cream butter, oleo and sugar.
2. Add eggs and beat well.
3. Sift dry ingredients; add to egg mixture.
4. Mix thoroughly and put in refrigerator overnight.
5. Roll into balls the size of walnut; roll in cinnamon and sugar mixture.
6. Bake on greased cookie sheet at 375F, 8-10 minute.
7. Let stand one minute before removing from cookie sheet. 5-6 doz.
Title: Swirly Cakes
Ingredients:
- 85 butter
- 85 caster sugar
- 1 vanilla essence
- 1 egg
- 140 self-raising flour
- 1 salt
Instructions:
1. Pre-heat oven to 180°c/gas 6.
2. Put 12 paper cases in a baking tray.
3. Beat butter and sugar until light and fluffy.
4. Add the egg and mix in well.
5. Fold in the flour and salt with a spoon.
6. Add vanilla essence.
7. Add a few drops of food colouring and swirl round with a knife.
8. Spoon mixture into paper cases and bake for 15 minstIce if you want to, using icing sugar and lemon juice.
9. Sprinkle with 100s and 1000s.
Title: Whole Wheat Coconut Cookies
Ingredients:
- 125 butter
- 100 sugar
- 1 cognac
- 1 brandy
- 1 instant coffee granules
- 40 walnuts
- 200 baking powder
- 3/4 whole wheat flour
- 200 -225 powdered sugar
Instructions:
1. Preheat oven to 175°C Line a cookie sheet with parchment paper.
2. Beat butter and sugar until light and fluffy.
3. Add the rest of the ingredients and mix. The dough is quite stiff and crumbly, but you should still be able to form it into balls that stick together.
4. Roll dough into 1 inch balls and place on the cookie sheet.
5. Bake in the preheated oven for about 15 minutes or until golden. Allow to cool on the cookie sheet for a while and then transfer carefully on a wire rack to cool completely (the cookies are very fragile when hot).
6. Dust warm cookies with powdered sugar.
Title: Gingered Apple Crisp
Ingredients:
- 8 granny smith apples
- 1/2 whole wheat pastry flour
- 1/2 rolled oats
- 3/4 light brown sugar
- 1/2 ground cinnamon
- 1/4 salt
- 1/4 crystallized ginger
- 2 unsalted butter
- 3 light olive oil
- 5
Instructions:
1. Preheat oven to 375 degrees.
2. Lightly grease an 8 x 8 inch glass baking dish.
3. Prepare granny smith apples: peel, quarter, core, and cut lengthwise into 1/4 inch thick slices; then place in prepared baking dish.
4. In a large mixing bowl, stir together whole wheat pastry (or all-purpose) flour, rolled oats, light brown sugar, ground cinnamon, salt, sliced almonds, and chopped crystallized ginger. Using 2 knives, or a pastry blender, cut in unsalted butter until well distributed; stir in light olive oil. Mixture should be crumbly.
5. Evenly distribute topping mixture over apples.
6. Bake crisp for 55 minutes; or until apples are cooked through, and topping is light brown.
7. Transfer baked crisp to a wire rack to cool a bit before serving.
8. Serve warm.
Title: Nobby Apple Cake
Ingredients:
- 3 margarine
- 3 eggs
- 1/2 apples
- 5 walnuts
- 1/2 sugar
- 1 baking soda
- 1 nutmeg
- 1/2 salt
- 1/2 cinnamon
- 1/2 flour
- 2
Instructions:
1. Mix liquid ingredients together in mixing bowl.
2. Add apples, then add spices, flour, and sugar.
3. Mixture will be quite thick.
4. Pour into greased 8x8 baking dish, or pan.
5. Bake at 350°, for 60 minutes, or until
6. Toothpick inserted comes up clean.
7. Serve either hot or warm, with ice cream,.
8. whipped cream, or plan.
Title: Bubba's Caramel-Apple Cobbler
Ingredients:
- 7 braeburn apples
- 2 all-purpose flour
- 2 brown sugar
- 2 fresh lemon juice
- 3/4 frozen puff pastry
- 1 egg
- 1 sugar
Instructions:
1. Preheat oven to 350°.
2. Spray 6 (8 oz.) ramekins with nonstick cooking spray.
3. In a medium bowl, combine apples, flour, brown sugar, and lemon juice; toss gently to coat.
4. Add caramel topping, stirring to combine.
5. Spoon apple mixture evenly into prepared ramekins.
6. On a lightly floured surface, unfold puff pastry.
7. Using desired cutter, cut shapes from pastry.
8. Place over apple mixture in ramekins.
9. Brush pastry lightly with beaten egg.
10. Sprinkle with sugar, if desired.
11. Bake for 30-40 minutes or until pastry is puffed and golden brown.
12. Serve immediately.
Title: Baked Apples in White Wine
Ingredients:
- 1/2 dry white wine
- 1/4 light brown sugar
- 2 sultana raisin
- 1/3 butter
- 1 cinnamon
- 1/4 Red Delicious apples
- 4
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a saucepan, combine well the wine, juice, sugar, raisins, butter and cinnamon.
3. Bring to a boil and simmer 5 minutes.
4. Arrange the apples, cored and top third peeled away, in a small baking dish, pour the warm wine mixture over them, filling the cavities of the apples with the raisins, and bake in the middle of the oven, basting with wine mixture, occasionally, for 1 hour and 20 minutes, or until tender.
5. Transfer to a serving dish and spoon wine over.
Title: Torta Frutti Di Bosco With Ricotta Whipped Cream
Ingredients:
- 2/3 unsalted butter
- 1 1/4 sugar
- 8 eggs
- 1 lemon zest
- 1 cinnamon
- 1/4 salt
- 2 1/2 flour
- 4 1/2 blackberries
- 1/3 strawberries
- 1/2 powdered sugar
- 1/4 ricotta cheese
- 1 powdered sugar
- 2 vanilla extract
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly spray an 11 inch removable bottomed tart pan with cooking spray.
3. Cream butter and sugar in a large mixing bowl.
4. Add egg yolks, one at a time, and continue mixing until smooth.
5. Add lemon zest and cinnamon.
6. In a separate bowl, whip egg whites and salt until stiff peaks form.
7. Gently fold egg whites into egg yolk mixture.
8. Fold flour into mixture until just blended.
9. Pour mixture into tart pan and spread evenly.
10. Top with 3 cups of mix berries (reserve remaining berries for topping).
11. Lightly press fruit into mixture.
12. Place in oven and bake for 1 hour.
13. Remove from oven and allow to cool.
14. In small bowl, mix ricotta, powdered sugar, and vanilla until well blended.
15. Set aside.
16. In a large bowl, whip cream until soft peaks form.
17. Add ricotta mixture and continue to whip until smooth.
18. Dust cake with powdered sugar and top with remaining fruit.
19. Serve with ricotta whipped cream.
Title: Easy and Delicious Vegan Chocolate Chip Cookies
Ingredients:
- 1 1/4 whole wheat flour
- 2 cinnamon
- 1/2 salt
- 1/2 baking soda
- 1/2 margarine
- 1/2 turbinado sugar
- 1/3 brown sugar
- 2 vanilla
- 1 molasses
- 1/2 water
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. In a small bowl, combine flour, cinnamon, salt, and baking soda.
3. In a seperate bowl, cream margarine and sugar.
4. Add vanilla, molasses, and water.
5. Gradually beat in the dry ingredient mixture.
6. Stir in the chocolate chips with a spoon.
7. By the spoonful, drop cookie dough onto a foil covered cookie sheet and bake for 8-10 minutes or until toothpick inserted comes out clean.
Title: Devil's Food Cookies With Frosting
Ingredients:
- 1/2 shortening
- 1 sugar
- 2 eggs
- 1 3/4 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1/2 vanilla extract
- 1 marshmallows
- 1 butter
- 20 milk
- 1/2 confectioners' sugar
- 2
- 1/4
- 2
Instructions:
1. Cream shorteing in a large mixing bowl, gradually add sugar, beating until well blended.
2. Add eggs one at a time, beating well after each.
3. Sift together flour, soda, salt and cocoa in a medium mixing bowl, add to creamed mixture, beating until well blended.
4. Stir in flavorings, blending well. (dough will bwe stiff).
5. Cover and chill at least 30 minutes.
6. Shape dough into 1-inch balls.
7. Place 2 inches apart on greased cookie sheets.
8. Bake at 350 degrees for eight minutes.
9. Place a marshmallow half on top of each cookie and bake an additional 2 minutes.
10. Remove to wire racks and spread chocolate frosting evenly over each cookie.
11. Leave on wire racks to set.
12. Frosting: melt semisweet chocolate morsels with butter and milk. add 2 cups sifted sugar, beating until well blended.
13. Store in air-tight containers.
Title: Graham's Low Sugar Orange Almond Bundt Cake
Ingredients:
- 1 1/4 cake flour
- 1 whole wheat pastry flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 Splenda granular
- 1/2 cream of tartar
- 3 sugar
- 1/4 light olive oil
- 1 egg substitute
- 1/3 plain fat-free yogurt
- 1/4 vanilla extract
- 1/3 orange zest
- 2
- 1/2
Instructions:
1. Heat oven to 350ºF with rack in center of oven. Coat a 9" bundt pan with cooking spray then dust lightly with flour.
2. In a medium bowl, combine by whisking the flours, baking powder, baking soda, salt, Splenda and almonds.
3. In another bowl, whip the egg whites until foamy then add the cream of tartar. Beat until soft peaks form then add the sugar. Continue beating until stiff peaks form. Set aside.
4. In yet another bowl, a large one this time, combine the oil, egg substitute, yogurt, vanilla, orange zest and juice. Gently stir in the flour mixture. Stir a spoonful of the whipped egg whites into the batter to lighten then fold in the remaining.
5. Pour into prepared pan and bake for 25 minutes or until cake is springy to the touch and a toothpick inserted in the center comes out clean.
6. Cool in pan for 10 minutes before depanning & cooling completely on a rack.
Title: Apple Crumble for Healthy Eaters
Ingredients:
- 250 raisins
- 1 1/2 walnuts
- 1/2 sunflower seeds
- 1 strawberries
- 1 cinnamon
- 10 kiwi fruits
- 1
- 2
Instructions:
1. Soak dried apples in a bowl of hot water for 1 1/2 hours. (Peel and
2. cubed fresh apples can be used too)
3. Soak raisins in bowl of hot water for 1 1/2 hours.
4. Place strained apples and walnuts into a flan dish, sprinkle with
5. one teaspoon cinnamon.
6. Puree raisins then mix in sunglower seeds and almonds.
7. Spread puree and nut mix over the apples.
8. Decorate with strawberries and kiwi fruit.
9. Variation - top with a little honey!
Title: Mile High Meringue
Ingredients:
- 3 sugar
- 3 cornstarch
- 1 salt
- 1 lemon juice
- 1 water
- 1/2 sugar
- 6
Instructions:
1. In a small saucepan, combine the cornstarch, 3 tablespoons sugar, salt, lemon juice and water.
2. Bring to a slow boil over medium heat and stir until clear and thick.
3. Set aside and cool completely.
4. In a large bowl, beat the egg whites until soft peaks form.
5. Gradually add cooled cornstarch mixture, beating until mixture thickens.
6. Gradually add 6 tablespoons sugar, beating until soft peaks form, approximately 5 to 8 minutes.
7. Spoon the prepared meringue over your favorite pie and bake in a preheated 325 degree oven for 30 minutes or until golden brown.
Title: Mexican Chocolate Pound Cake
Ingredients:
- 3 1/2 flour
- 1 ground cinnamon
- 2 baking powder
- 2 salt
- 1/2 unsalted butter
- 1 light brown sugar
- 2 sugar
- 1 eggs
- 6 vanilla
- 1/2
- 1
Instructions:
1. Preheat oven to 350º.
2. Generously grease and flour pans (see description above).
3. Sift the flour, cocoa powder, cinnamon, baking powder and salt into a bowl.
4. Place the butter and sugars in mixer bowl, fitted with paddle if possible, and beat until smooth and creamy.
5. Add eggs, one at a time, beating well and scraping down sides of bowl before each addition.
6. Add half the flour mixture and beat well, then add the milk, coffee and vanilla.
7. Scrape down sides and add remaining flour mixture. Beat well.
8. Pour batter into prepared pan(s). Transfer to oven and bake until cake pulls away from the sides, and tester comes out NOT QUITE clean, about 50-55 minutes for bundt pan, 45 minutes for 9x5, and 40 minutes for 8x4's. These times are not exact -- they may take up to 15 minutes longer!
9. Cool for 20 minutes in pan, then invert on rack. Cool to room temperature.
Title: Bread Pudding-Kinda Like My Mom's
Ingredients:
- 3 milk
- 1/4 butter
- 2 cinnamon
- 1/2 sugar
- 1 sugar
- 1 salt
- 10 eggs
- 3
Instructions:
1. Pre-heat oven to 350 degrees.
2. In saucepan on low heat, warm milk, 1/2 stick butter, 1 teasp cinnamon, 1/2 cup sugar, and salt until butter melts.
3. Butter 1 1/2 quart baking dish and cut or tear bread into bite size peices.
4. Place bread in baking dish and pour milk mixture over it. Let sit for a few minutes, submerging bread peices.
5. Beat eggs briefly and stir into bread mixture.
6. Mix remaining sugar and cinnamon. Sprinkle on top'.
7. Set baking dish into larger pan. Fill larger pan with hot water to within one inch of top of baking pan.
8. Bake 45 minutes - 1 hour or until a knife inerted in center comes nearly clean.
9. Let cool 30 minutes. Serve warm or after refridgeration.
Title: Wendy's Banana Rice Pudding
Ingredients:
- 1 white rice
- 2 1/2 brown rice
- 3/4 water
- 3 sweetened condensed milk
- 3 real vanilla extract
- 1 cinnamon
- 1 -2 nutmeg
- banana
Instructions:
1. Cook up rice using regular directions and then set aside.
2. Mix rice, sweetened condensed milk, vanilla, cinnamon, nutmeg and banana. Mix well. Check to see if this is to your liking, add more vanilla or cinnamon depending on what you like.
3. Spread mixture evenly in 9x13-inch pan and bake in a 350°F oven for 60 minutes.
Title: White Chocolate Cranberry Almond Biscotti
Ingredients:
- 1/4 butter
- 3/4 white sugar
- 1 orange zest
- 1/2 vanilla extract
- 2 eggs
- 1 all-purpose flour
- 2 baking powder
- 1 1/2 salt
- 1/4 dried cranberries
- 1/2 white chocolate chips
- 1 1/4
Instructions:
1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
2. Cream together butter, sugar, orange zest, and vanilla with an electric mixer until light and fluffy.
3. Mix in eggs and egg white one at a time, beating well after each addition. Sift together the flour, baking powder, and salt; gradually blend into the creamed mixture.
4. Stir in the dried cranberries, and almonds.
5. Spray your hands with cooking spray (so the dough doesn't stick) and divide the dough into halves. Form each half into a flattish log and arrange logs at least 3 inches apart on baking sheet.
6. Bake for 30 minutes in preheated oven, or until pale gold.
7. Allow logs to cool on the baking sheet until cool enough to handle. On a cutting board, cut logs crosswise on a diagonal into 1 inch thick slices. Arrange on baking sheet.
8. Bake for an additional 15 minutes, or until golden. Transfer biscotti to wire racks, and cool completely. Drizzle or dip in melted white chocolate.
9. Store in an airtight container at room temperature.
Title: ebinger's Blackout Cake
Ingredients:
- 3/4 milk
- 1 butter
- 4 vegetable shortening
- 1/4 sugar
- 2 eggs
- 3 vanilla extract
- 2 cake flour
- 2 1/4 baking powder
- 1 baking soda
- 1 salt
- 1/2 sugar
- 2/3 cornstarch
- 2 salt
- 1/4 milk
- 1 1/2 vanilla extract
- 3 butter
- 1 vanilla extract
- 4 eggs
- 4 confectioners' sugar
- 1/8
- 3
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 2-9" cake pans.
3. Make the cake:
4. Stir the cocoa with with some of the milk to form a paste.
5. Stir in the rest of the milk and beat with a whisk until the mixture is smooth.
6. Set aside.
7. In the bowl of an electric mixture, combine the butter, shortening, sugar, eggs, vanilla.
8. Beat for one minute, or until the mixture is fluffy.
9. Sift together the flour, baking powder, baking powder and salt.
10. Add the mixture, alternating with the chocolate mixture, to the contents of the bowl, beating between additions, beginning and ending with flour.
11. Beat only until the dry ingredients are absorbed.
12. Divide the batter between the 2 cake pans, and smooth with a spatula.
13. Bake for 35-40 minutes until the cake shrinks from the sides of the pans, and the top springs back when gently pressed with a fingertip.
14. Do not overbake!
15. Cool on wire racks for 10 minutes, then carefully invert onto racks.
16. Turn right-side up and let cool completely.
17. Make the pudding:
18. Combine sugar, cornstarch and salt in a small, heavy saucepan.
19. Gradually add the milk, mixing thoroughly with a whisk.
20. Add the chocolate.
21. Place over moderate heat and cook, stirring constantly, until the mixture thickens and bubbles; about 3 minutes.
22. Remove from heat and stir in the vanilla.
23. Pour into a small bowl, and put plastic wrap or wax paper directly on the surface of the pudding to prevent a skin from forming.
24. Cool.
25. Make the frosting:
26. Melt the chocolate in the top of a double boiler.
27. Remove from heat and cool slightly.
28. In a medium bowl beat the butter, vanilla and eggs until well blended.
29. The mixture will not blend completely- Don't worry!
30. Gradually beat in the sugar, about 2 T at a time, beating well after each addition.
31. Beat in the melted chocolately.
32. Chill the frosting while assmebling the rest of the cake, about 15 minutes.
33. Assembly:
34. Using a serrated knife, cut each cake layer in half horizontally.
35. Place one of the layers in the bowl of a food processor and pulse to make crumbs.
36. Set Aside.
37. Sandwich the remaining 3 layers with the chocolate pudding filling.
38. I work on a cardboard cake circle, or the bottom of a springform pan.
39. Frost the top and sides of the cake with the chocolate frosting.
40. Working over a baking sheet, hold the cake in the palm of your hand.
41. Using your other hand, press the cake crumbs all over the top and sides of the cake.
42. Pick up any crumbs that drop, and press them back on.
Title: Guava Cake With Cream Cheese Frosting
Ingredients:
- 1 flour
- 1 whole wheat pastry flour
- 1 sugar
- 4 baking powder
- 1 salt
- 1/2 butter
- 2 eggs
- 1 vanilla
- 1 cream cheese
- 4 butter
- 1/4 powdered sugar
- 1 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease an 8" springform pan with butter.
2. Whip butter and sugar.
3. Add eggs, vanilla, and guava puree, mixing well after each addition.
4. Add dry ingredients and mix.
5. Pour batter in pan and spread evenly.
6. Bake for 25-35 minutes until toothpick comes out clean.
7. To make frosting: whip all ingredients with an electric mixer until smooth.
Title: Easy Homemade Whipped Cream
Ingredients:
- 1 heavy whipping cream
- 1 powdered sugar
- 1 vanilla
Instructions:
1. Place all ingredients into your mixer.
2. Start your mixer on low so you don't make a splash.
3. Once the danger of splashing is gone, about 20 seconds, switch to a faster speed and let the mixer do all the work until you get stiff peaks, light and airy.
4. Taste the cream to adjust sweetness. This recipe is mild in sweetness so it won't take away from a cream pie or a really sweet dessert.
5. Use on or in your favorite dessert. Refrigerate leftovers, covered for a about 3 days.