lumicero/recipes-ing2inst huggingface dataset:
Title: Cranberry Pound Cake with Cranberry Glaze
Ingredients:
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 2 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 2 ground ginger
- 1/2 salt
- 1/2 buttermilk
- 2 1/2 cranberries
- 1 1/2 sugar
- 1 1/2 water
- 1 1/2 cranberries
Instructions:
1. Cake: Preheat oven to 350F with shelf in middle of oven.
2. Butter and flour 3-quart bundt cake pan.
3. In large bowl of electric mixer, cream butter; add sugar, a little at a time, until light and fluffy; add eggs, one at a time, beating well after each.
4. Sift flour, baking powder, baking soda, ginger and salt; add to creamed mixture alternately with buttermilk (begin and end with flour); fold in cranberries; spoon batter into prepared cake pan; smooth the top.
5. Bake 1-1/4 hours or until tester comes out clean; cool on rack 10 minutes; turn out; allow to cool completely.
6. Glaze: In heavy saucepan, over moderate heat, cook sugar and water; stir and wash down crystals on side of pan with brush dipped in water; add cranberries; bring to a boil; boil, undisturbed, until mixture reaches 250F;.
7. strain through fine sieve, pressing hard on solids;.
8. allow to cool slightly; brush on cake.
Title: Country Apple Dessert
Ingredients:
- 1 butter
- 1/3 egg
- 1 brown sugar
- 1 walnuts
- 1/2 cinnamon
- 1/2 sour cream
- 1 egg
- 1 vanilla
- 1
Instructions:
1. Heat oven to 350*.
2. In lg mixer bowl, combine cake mix, butter and egg; beat on low until crumbly.
3. Press into ungreased 13x9 pan.
4. Spread with pie filling.
5. Mix brown sugar, nuts and cinnamon.
6. Sprinkle over apples.
7. In sm bowl, blend sour cream, egg and vanilla.
8. Pour over sugar mixture.
9. Bake for 40 minutes, until topping is golden.
Title: Godiva Tiramisu
Ingredients:
- 5 strong black coffee
- 1/2 ladyfingers
- 16 -20 mascarpone cheese
- 1 eggs
- 2 confectioners' sugar
- 1/3 dark chocolate
- 3 -4
Instructions:
1. Mix 3 ounces of Godiva Liqueur with coffee and set aside.
2. For each serving, trim 4 ladyfingers to fit along the sides and bottom of a 1 cup soufflé dish.
3. Pour 1 ounce of the reserved coffee into each soufflé dish and set aside.
4. Beat together the mascarpone cheese, egg yolks, sugar and remaining 2 ounces of Godiva Liqueur until smooth.
5. Whip the egg whites until stiff; fold into the cheese.
6. Divide the filling evenly among the soufflé dishes; sprinkle with chocolate and refrigerate overnight.
Title: Banana Graham Dessert
Ingredients:
- 1 vanilla instant pudding mix
- 2 3/4 milk
- 1 sour cream
- 12 graham crackers
- 2 firm bananas
Instructions:
1. Beat puddding and milk on low speed for 2 minutes.
2. Fold in sour cream.
3. Let stand 5 minutes.
4. In a 3 qt bowl layer 1/3 of the graham crackers, bananas, and pudding mixture.
5. Repeat layers twice.
6. Refrigerate until serving.
Title: Raisin Cake
Ingredients:
- 16 raisins
- 2 water
- 1 water
- 1 baking soda
- 2 sugar
- 3/4 butter
- 2 eggs
- 4 flour
- 1 cinnamon
- 3/4 nutmeg
- 1/2 clove
- 1/2 salt
Instructions:
1. boil raisin and 2 cup water 15 minutes
2. add cold water and baking soda.
3. cool.
4. cream sugar and butter.
5. add egg.
6. add dry ingredients.
7. add raisin mixture.
8. bake in moderate oven.
9. end of instructions.
10. im guessing greased 9x13 pan 30 minutes at 375.
Title: Pound Cake
Ingredients:
- 1 butter
- 2 sugar
- 1/2 water
- 3 flour
- 3 eggs
- 2 baking powder
- 1/4 salt
- 1/2 milk
- 1 vanilla
Instructions:
1. Beat butter until fluffy, then little by little add sugar and beat until fluffy.
2. Add boiling water slowly and beat well.
3. Stir in 1 cup flour and 1 unbeaten egg.
4. Mix well and repeat one time.
5. Add baking powder and salt to last cup of flour.
6. Sift together before adding with the third egg. Alternate with the milk.
7. Add vanilla.
8. pour into greased and floured loaf pan.
9. Bake at 325 for 1 1/4 to 1 1/2 hours.
10. May double and bake in prepared bundt pan.
Title: Mexican Tea Cakes
Ingredients:
- 1 1/2 butter
- 2 margarine
- 1 powdered sugar
- 1/2 all-purpose flour
- 3 1/2 powdered sugar
- 1
Instructions:
1. Beat butter until light and fluffy; beat in the 2 tablespoons of powdered sugar, egg yolk and almonds.
2. Gradually add flour to make a soft dough that you can shape with your hands.
3. Pinch off pieces of dough the size of a large walnut and roll between your hands into round balls or form half moons.
4. Place about 1 1/2" apart on ungreased baking sheets and bake in a 275 degree oven 45 minutes or until very lightly browned.
5. Remove from oven and let cool on baking sheets until lukewarm.
6. Sift about 1/2 of the 1 pound powdered sugar over butcher paper; arranged in a shallow pan, and carefully transfer cookies from baking sheet to sugar.
7. Sift more powdered sugar over tops and sides; completely coating cookies at least 1/8" thick with sugar.
8. Let stand until cool; store in an airtight container with waxed paper between layers of cookies.
Title: Lemonade Angel Fluff
Ingredients:
- 1 evaporated milk
- 2 unflavored gelatin
- 1 cold water
- 1/2 sugar
- 3/4
- 4
Instructions:
1. Pour milk into a samll metal mixing bowl; place mixer beaters in the bowl.
2. Cover and chill at least 2 hours.
3. In a sauce pan, sprinkle gelatin over cold water; let stand for 2 minutes.
4. Stir in sugar; heat until sugar and gelatin are dissolved. Remove from the heat; stir in lemonade concentrate and food coloring if desired.
5. Cover and chill until slightly thickened.
6. Gradually add to chilled milk; beat until light and fluffy.
7. Fold in cake.
8. Pour into an 8-in. x 4-in. x 2-in. loaf pan coated with nonstick cooking spray.
9. Cover and chill for at least 2 hours.
10. Remove from pan; cut into eight slices.
Title: Dolly Parton Sugar Cookies
Ingredients:
- 1 sugar
- 3 flour
- 1 1/2 lemon rind
- 2 butter
- 2
Instructions:
1. Cream sugar and butter in a medium-size bowl.
2. Beat in eggs, then flour and lemon peel. Knead gently together. Don't overwork the dough, but make sure it's consistent.
3. Chill dough for 3 hours.
4. Preheat oven to 350'F.
5. Roll out dough with rolling pin.
6. Cut into shapes and place on greased cookie sheets.
7. Bake until tops get pinkish-brown, about 8 minutes.
Title: Lemon Butter Cake With Fruit and Cream
Ingredients:
- 1/2 unsalted butter
- 1/4 eggs
- 3 white sugar
- 1 1/4 salt
- 1/2 lemon zest
- 2 baking powder
- 2 vanilla
- 1 cake flour
- 2 1/2
Instructions:
1. Oven 350. Grease a 9 inch round cake pan. Heat butter and cream in a small pot till butter melts, and cool. Beat eggs, sugar, and salt with a mixer on high speed for 5 minutes (until thick and pale) or 12 minutes with a handheld, next add zest, baking powder, and vanillas and mix on low until combined. Add 1.25 cups flour and half of the butter mixture and mix on low till just blended, then repeat with remaining flour and butter. Increase speed to medium and beat for 1 minutes until the batter is thick and sticky. Spread into the prepared pan and bake until cake is springy to the touch (40 minutes). Cool completely on a rack.
2. Slice cake in half and spread with whipped cream (1 pint whipped with 1 tbsp sugar) and sliced strawberries, blueberries, raspberries or all 3! Replace top half and sift confectioner's sugar over all. Chill till ready to serve.
Title: Lemon Crunch Cake
Ingredients:
- 4 margarine
- 6 caster sugar
- 6 self-raising flour
- 1 baking powder
- 2 eggs
- 4 milk
- 1 fresh lemon rind
- 1 caster sugar
- 4 granulated sugar
Instructions:
1. Preheat the oven to 180 degrees C (350F).
2. Lightly grease and base line a 7in deep round cake tin with greased greaseproof paper.
3. Measure all the ingredients for the cake into a large bowl and beat well for about 2 minutes until smooth and well blended.
4. Turn the mixture into the prepared tin and level the surface.
5. Bake in the preheated oven for about 35-40 minutes or until the cake has shrunk slightly from the sides of the tin and springs back when lightly pressed with a finger.
6. Whilst the cake is baking, make the crunchy topping.
7. Measure the lemon juice and sugar into a bowl and stir until blended.
8. When the cake comes out of the oven, spread the lemon paste over the top whilst the cake is still hot.
9. Leave in a tin until cold, then turn out and remove the paper.
Title: Caramel Squares
Ingredients:
- 1/2 shortening
- 1/2 white sugar
- 2 flour
- 1 1/2 baking powder
- 1 salt
- 1/8 vanilla
- 1/2 brown sugar
- 2
- 1
Instructions:
1. Cream shortening (I use butter), add sugar, beaten egg yolks and mix well.
2. Add flour, baking powder, salt (recipe asks for a pinch, but Zaar will not let me put that in) and vanilla.
3. Spread in an 8" square greased pan.
4. Beat egg whites until stiff, then add brown sugar and spread over top.
5. Heat oven to 350F and bake for 20-30 minutes.
Title: Vanilla Wafer Cake
Ingredients:
- 1 butter
- 2 sugar
- 6 eggs
- 1 milk
- 1/2 flaked coconut
- 1 pecans
- 1 walnuts
Instructions:
1. Cream butter and sugar in bowl.
2. Add eggs, 1 at a time, beating well after each addition.
3. Add vanilla wafer crumbs and milk, mixing well.
4. Stir in coconut and pecans.
5. Pour into well-greased tube pan.
6. Bake at 275°F for 2 hours or until cake tests done.
Title: Rachael Ray's Mexican Sundaes
Ingredients:
- 8 honey
- 2 vanilla ice cream
- 4 Spanish peanuts
Instructions:
1. Drizzle a little honey in the bottom of each ice cream dish.
2. Place a scoop of Vanilla bean ice cream on top.
3. Drizzle scoops with a little more honey, just enought to glaze the scoops.
4. sprinkle sundaes with salted Spanish peanuts and serve.
Title: Bear in Bubble Bath
Ingredients:
- 1 butter
- 1/2 egg
- 1 miniature marshmallows
- 24 bear shaped graham crackers
- 2
- 48
Instructions:
1. Preheat oven to 350 degrees.
2. Mix cake mix, melted butter and egg together. This should be like a.
3. soft dough.
4. Take a spoonful of batter and roll into a small ball. Push dough ball into a mini muffin tin. Take a caramel chocolate candy and push into the center of the batter. Fill up the muffin tin and bake for 10 minutes. Take the muffin tin out and add 3-4 mini-marshmallows on top of each treat.
5. Push in 2 Teddy Graham bear cookies into each treat. Bake for 2 more minutes to melt the marshmallows a bit. Cool and enjoy!
Title: Chocolate Crinkle Cookies
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 salt
- 1/4 granulated sugar
- 1 butter
- 6 margarine
- 1 1/2 vanilla extract
- 2 eggs
- 1/2 powdered sugar
Instructions:
1. Microwave 1 cup of chocolate morsels in microwave safe bowl on high power for 1 minute; stir.
2. Microwave at additional 20 second intervals, stirring until smooth.
3. Let cool.
4. Combine Flour, Baking Powder, and Salt in small bowl.
5. Beat Granulated sugar, butter and vanilla extract in large mixer bowl until crumbly.
6. Beat in melted chocolate.
7. Add eggs, one at a time, beating well after each addition.
8. Gradually beat in flour mixture.
9. Stir in remaining morsels.
10. Cover; refrigerate until firm.
11. Preheat over to 350 degrees.
12. Shape firm dough into 1 1/2 inch balls; roll in powdered sugar.
13. Place on ungreased baking sheets.
14. Bake for 10-15 minutes or until edges are set but centers are still slightly soft.
15. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Title: Overnight Cinnamon Pecan Coffee Cake
Ingredients:
- 3/4 butter
- 1 white sugar
- 2 eggs
- 2 flour
- 1 baking powder
- 1 baking soda
- 1/2 nutmeg
- 1/2 salt
- 1 sour cream
- 3/4 yogurt
- 1/2 brown sugar
- 1 pecans
- cinnamon
Instructions:
1. To prepare streusel topping, combine sugar, pecans and cinnamon in a small bowl.
2. To prepare coffee cake, beat butter and sugar until light and fluffy; add eggs, one at a time, beating after each until combined.
3. In a separate bowl, combine flour, baking powder, baking soda, nutmeg and salt.
4. To the egg mixture, add flour mixture, alternately with sour cream, beginning and ending with flour mixture until blended.
5. Spread batter into a greased 13 x 9-inch pan. Sprinkle streusel topping over the batter.
6. Cover with plastic wrap and chill 8 to 18 hours.
7. Preheat oven to 350°F.
8. Bake coffeecake 35 minutes, or until toothpick comes out clean. Can be served warm or at room temperature.
Title: Blueberry Salad/Dessert
Ingredients:
- 1 raspberry Jell-O gelatin
- 1 blueberries
- 2 crushed pineapple
- 1 cream cheese
- 1 vanilla extract
- 1/2
Instructions:
1. In a 2 quart saucepan heat 2 cups water to boiling,add pkg of jello.
2. Stir until dissolved.
3. Add 1 cup cold water and 1 cup saved pineapple juice,mixing well.
4. Add blueberries and pineapple,stirring to mix throughly.
5. Pour into a 9 by 7 inch pan (I use glass).
6. Refrigerate until set.
7. About 4 hours.
8. After the jello mixture is competely set,mix whipped topping,blueberry juice,and vanilla extract in a large bowl using a electric mixer on low speed until blended.
9. Beat on high speed 4 minutes.
10. Spread topping on set jello.
11. *note* If you use fresh berries: Cook in boilig water till tender.
12. Add 1/2-1 cup sugar to 4 cups berries,cook a few minutes longer.
Title: Kittencal's Strawberry Angel Food Dessert (No Bake)
Ingredients:
- 1 cream cheese
- 2 sugar
- 1 fresh strawberries
- 1 Cool Whip
- 1
Instructions:
1. Prepare a 13 x 9-inch baking dish.
2. Sprinkle the broken cake pieces in the prepared baking dish.
3. In a medium bowl beat softened cream cheese and sugar until light and fluffy, then fold in the thawed Cool Whip topping.
4. Mash the cake down using your hands, then spread the cream cheese mixture over the cake.
5. In a bowl combine the strawberries and glaze; mix until the strawberries are well coated.
6. Spread over the cream cheese layer, then dollup more Cool Whip topping over the strawberry/glaze mixture.
7. Chill until serving.
8. Delicious!
Title: Tabbouleh
Ingredients:
- 4 fresh parsley
- 1/4 of fresh mint
- 2 cucumbers
- 2 tomatoes
- 1 bulgur
- 3/4 onion
- 1/3 lemon juice
- 2 olive oil
- 1/2 salt
- 1 garlic
Instructions:
1. Place parsley and mint in a food processor; process until finely minced.
2. Combine parsley mixture, cucumber, and remaining ingredients in a large bowl; toss well.
3. Cover and marinate in refrigerator at least 4 hours.
Title: Peanut Butter Cup Cookie Mix In A Jar
Ingredients:
- 3/4 white sugar
- 1/2 brown sugar
- 1 1/3 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 8
Instructions:
1. Mix together the flour, baking powder and baking soda.
2. Set aside.
3. Layer ingredients in order given in a 1 quart''wide mouth'' canning jar.
4. Press each layer firmly in place. (It will be a tight fit.)
5. Add chopped peanut butter cups last.
6. Attach these directions to Jar:
7. Reese's Peanut Butter Cup Cookies
8. Remove peanut butter cups from jar; Set aside.
9. Empty remaining cookie mix into large mixing bowl.
10. Use your hands to thoroughly blend mix.
11. Add 1/2 cup butter or margarine, softened to room temperature. (DO NOT USE DIET MARGARINE.)
12. Add in 1 egg, slightly beaten, and 1 teaspoon vanilla.
13. Mix until completely blended. You will need to finish mixing with your hands.
14. Mix in peanut butter cups.
15. Shape into walnut sized balls.
16. Place 2 inches apart on greased cookie sheets.
17. Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until edges are lightly browned.
18. Cool 5 minutes on baking sheet.
19. Remove cookies to racks to finish cooling.
Title: Pistachio Nut Napoleon
Ingredients:
- 2 - 3 1/2 Jell-O pudding mix
- 1 milk
- 1 1/2 puff pastry
- 1 icing sugar
- 1
- 2
- 1/2
- 1
Instructions:
1. Thaw one package puff pastry. Cover work space with thinly spread flour. Unfold the of puff pastry and cut along the folds for 3 pieces and decide how large you want your napoleons. Can cut into 3, 4 or 5 pieces. Place on a baking sheet and you can add an eggwash to the top. Bake in a 375 degree oven for 12 minutes. Remove and cool on a rack. When cooled use a serrated knife to cut each piece into 2 pieces.
2. In a mixing bowl add the whipping cream, milk and the 2 boxes of pudding and mix with a handmixer until all is mixed and nice and thick.
3. For the glaze mix the cocoa and hot coffee and add the icing sugar by spoon fulls until it makes a nice glaze when you dip a fork into it and it runs in a nice thin stream. Add a teaspoon of clear karo syrup.
4. Start with the bottom of the puff pastry and add the pudding mix and layer it quite thick on all the bottom layers first so they are similar in height. Add the top layer of puff pastry. Dust with icing sugar and then drizzle with the chocolate glaze.
Title: Yummy!!! Rice Pudding
Ingredients:
- 1 arborio rice
- 2 milk
- 1/2 brown sugar
- 1/2 white sugar
- 2 eggs
- 1 vanilla
- 1/2 raisins
- 1 cinnamon
- 1 nutmeg
Instructions:
1. Cook 1 cup of arborio rice, follow directions on package.
2. Preheat oven at 350c and lightly grease 2 qt casserole dish, with butter or margarine.
3. In bowl beat 2 eggs, add brown and white sugar, mix, add vanilla and 2 cups of milk, mix well.
4. Add your rice and raisins (optional) to dish and let sit for 5 minutes.
5. Then add,mixture to rice, sprinkle with nutmeg and cinnamon.
6. Cook for 1 hour to 1 hour and 15 minutes until the top is no longer mushy.
7. Serve in bowl add milk if desired.
Title: Tofu Dream Pudding and Pie Filling
Ingredients:
- 24 5/8 firm silken tofu
- 1/4 sugar
- 1 1/2 vanilla
- 2 cocoa powder
- 1/2
Instructions:
1. IMPORTANT NOTES ADDED:
2. The tofu called for here is asceptic tofu NOT waterpacked tofu. One brand is Mori-Nu. AGAIN: It will NOT work with Waterpacked [tofu packed in water] also called cotton. It will NOT work with firm waterpack tofu. The texture and the taste will change because the medium will change. An example of the correct tofu is: http://www.morinu.com/ Please feel free to visit the Vegetarian forum and ask if you aren't sure. We don't bite. Honest but we do have great ways to make stuff taste even better. I host there so you can ask anytime. As to the Almond, add a bit, taste and add more. Don't add all at once. You may need less than we use because brands vary. [Do the same with other flavorings too] Also I have added chocolate extract. It does well with that in place of the Almond.
3. Simply blend your tofu, cocoa, sugar or Splenda, vanilla in a food processor or blender until smooth and well blended.
4. You have pudding. Add to your favorite shell or eat as a pudding. Can be used in parfaits also. Layer pudding, fruit, pudding, fruit. garnish with fruit slices and a mint leaf or two or almond slices.
5. NOTE 24.6 ounces is two standard packages for me. It does seem to "grab" the sweet of sugar to me so I use less. I also find it works very well with Splenda. Those with a sweet tooth may want to tweak that. Simply add the 1/4 and taste. Then add to your taste. Syrups such as honey, maple syrup and Kings Molasses have been used but I personally wasn't pleased with it. However tastes may vary. Also note it MUST BE FIRM SILKEN. IT CANNOT BE WATERPACKED [can be low fat, organic or regular]. Soft is for smoothies and Cotton or waterpacked is for other methods.
6. I never thought to add this. Be careful what cocoa powder you use. The tofu is going to grab the taste. IF it is a chalky type you are going to have chalky tofu pudding. Nothing in the pudding mix will 'hide' that. Remember this has no milk to 'mute' the cocoa taste.
Title: Italian Cream Cake With Nutty Cream Cheese Frosting
Ingredients:
- 1/2 butter
- 1/2 margarine
- 2 shortening
- 5 sugar
- 1 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 1 baking soda
- 1 buttermilk
- 1 flaked coconut
- 1 pecans
- 1/2 cream cheese
- 1 butter
- 1 margarine
- vanilla extract
- powdered sugar
- pecans
- coconut
Instructions:
1. CAKE:
2. Set oven at 350°F.
3. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
4. Add egg yolks, one at a time, beating until blended after each addition.
5. Add vanilla, beat until blended.
6. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
7. Beat at low speed until blended after each addition.
8. Stir in coconut.
9. Beat egg whites until stiff peaks form, fold into batter.
10. Pour batter into three greased and floured 9-inch round cake pans.
11. Bake for 25 minutes or until a wooden pick inserted in center comes out clean.
12. Cool in pans on wire racks 10 minutes; remove from pans and cool on wire racks.
13. FROSTING:
14. Place pecans in a shallow pan; bake at 350 degrees for 5-10 minutes or until roasted, stirring occasionally. Cool.
15. Beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy.
16. Add sugar, beating at low speed until blended.
17. Beat at high speed until smooth; stir in pecans.
18. Yield: about 4 cups.
19. ASSMBLE:
20. Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish with pecans if desired.
21. Yield: one (3-layer) cake.
Title: Mars Bar Sundae
Ingredients:
- 2 vanilla ice cream
- 142 apricots
- 8 amaretti
- 300
- 4
Instructions:
1. In a small saucepan, add Mars bars and cream, and melt together over a low heat, stirring till smooth.
2. Scoop ice cream into dishes and spoon over compote. Pour over sauce and sprinkle with crushed amaretti, if using. Serve immediately.
Title: Your Next Chocolate Indulgence
Ingredients:
- 3/4 all-purpose flour
- 1/3 cocoa powder
- 1/2 granulated sugar
- 1/4 salt
- 1 baking powder
- 1 baking soda
- 1/2 dark brown sugar
- 1 lime juice
- 1 milk
- 1 egg
- 2 olive oil
- 1 vanilla extract
- 1/2 black coffee
- 5 dark chocolate
- 1/2 heavy whipping cream
Instructions:
1. Preheat the oven to 350.
2. Combine all of the first six ingredients (flour, cocoa powder, white sugar, salt, baking powder, baking soda) in a mixing bowl.
3. Add the next six ingredients (dark brown sugar, lime juice, milk, egg, oil, extract) into that mixture and mix with an electric/stand mixer until mixture is smooth, about 1-2 minutes.
4. Add the coffee and mix for 2 more minutes at medium speed.
5. Divide the batter between two greased/floured cake pans (9 inch diameter), and bake at 350 degrees F for 30 minutes.
6. Remove cakes from the oven when they are done and let them cool (don't forget to turn off the oven). Meanwhile, break chocolate into chunks into a large bowl and heat whipping cream until just under a boil. Pour into the large bowl of chocolate chunks and whisk until mixture is smooth.
7. Carefully remove the cake from one pan and set it onto wax or parchment paper. Spread 1/3 to 1/2 of the chocolate mixture onto it. Remove the second cake from the second pan and set it, bottom down, on top of the first layer. Spread the remaining chocolate mixture over the cake, and allow some of it to run over onto the sides.
8. Chill in the refrigerator for an hour or overnight, and enjoy your next chocolate indulgence!
Title: Strawberry Crisp
Ingredients:
- 1 1/4 flour
- 1/3 sugar
- 1/3 dark brown sugar
- 1/4 salt
- 5 butter
- 1 1/2 strawberries
- 1 1/2 flour
- 2 sugar
- 1/2
Instructions:
1. Preheat the oven to 350°F.
2. In a food processor, pulse flour, salt and sugars. Cut butter into 1/4-inch cubes and add to the flour mixture. Pulse until the butter is pea-sized and coated with flour. Do not let the dough come together in a ball. Set aside at room temperature.
3. Wash, dry and quarter the strawberries. Add the lemon juice and give it a quick stir. Add flour and sugar and toss alltogether. Pack the fruit evenly on the bottom of the baking dish (12*8*1 3/4 inch) and top with the streusel. Do not pack the topping down.
4. Bake until the crumb topping has browned and the fruit is bubbling beneath, 30-40 minutes. Allow to cool for at least 20 minutes.
5. The crisp is best eaten the day it is made but will keep, refrigerated, for 4 days.