lumicero/recipes-ing2inst huggingface dataset:
Title: Sacher Cake
Ingredients:
- 200 chocolate
- 125 butter
- 8 eggs
- 8 sugar
- 1 1/2 flour
- 1 baking powder
- 200 ground walnuts
- 150 chocolate
- 4 -5 water
- 400
Instructions:
1. Melt the chocolate and butter.
2. Preheat the oven to 360°F.
3. Whisk 8 egg whites until firm peaks. Add the sugar and whisk some more.
4. Slowly add the yolks, and flour with the baking powder.
5. With a spatula, add cooled chocolate mix and ground walnuts.
6. In a lightly greased tin (35X20cm) and bake for 25-30 minute.
7. After the crust is done, take it out of the tin and leave it to cool.
8. Once the crust is cooled cut it through shorter side(you need 2 layers).
9. Melt the chocolate and water.
10. On the lower layer, spread a generous amount of jam, then put the other layer and spread the jam all over it (and the sides too).
11. Pour the chocolate icing and leave in the fridge to cool.
Title: CHOCOLATE CHIP COOKIES
Ingredients:
- 1 butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla extract
- 1 baking soda
- 2 hot water
- 1/2 salt
- 3 all-purpose flour
- 2 walnuts
- 1
Instructions:
1. Step 1.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Step 2.
4. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
5. Step 3.
6. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Title: Raspberry Angel Food Bruschetta
Ingredients:
- 1 raspberries
- 3 mint sprig
- 1/4
- 1
Instructions:
1. In large nonstick skillet toast cake slices over medium-high heat for 3 to 5 minutes, turning to brown evenly; set aside.
2. Meanwhile, in blender container or food processor bowl combine 2 cups of the raspberries, the caramel topping, and mint jelly.
3. Cover and blend or process with several on/off turns to combine and puree berries.
4. Strain through a fine mesh strainer.
5. Stir remaining 1 cup berries into strained berry mixture.
6. To serve, place toasted cake slices on plates.
7. Top with berry mixture, a small scoop of sorbet, and mint sprigs.
Title: Pineapple Brown Betty
Ingredients:
- 15 graham crackers
- 3 crushed pineapple
- 1/2 light brown sugar
- 1 lemon, rind of
- 1 1/2 cinnamon
- 4 butter
Instructions:
1. Preheat oven to 400°.
2. Layer 1/3 of graham cracker crumbs in bottom of a greased 1½ quart baking dish.
3. Add half the pineapple.
4. Mix together sugar thru cinnamon and sprinkle half over pineapple.
5. Repeat crumb and pineapple layers and sprinkle with remaining sugar mixture.
6. Dot with butter.
7. Bake approximately 30 minutes until the top is brown and crusty.
8. Serve hot or cold with whipped cream, if desired.
Title: City Market Peach Cobbler
Ingredients:
- 6 -8 lemon juice
- 1/4 granulated sugar
- 3/4 cinnamon
- 2 nutmeg
- 1 cornstarch
- 1 margarine
- 1 butter
- 1/2 all-purpose flour
- 2 1/2 granulated sugar
- 3 salt
- 1 shortening
- 1 egg
- 1
- 1/4
Instructions:
1. Combine peaches, lemon juice and orange juice.
2. In a separate bowl, mix sugar, spices and cornstarch.
3. Heat peaches, juices and butter in a saucepan over medium heat until butter is melted.
4. Mix in dry ingredients; remove from heat and set aside while you prepare crust.
5. Sift flour, sugar and salt together.
6. Add shortening and mix until crumbly.
7. Whip egg and water together, then sprinkle onto flour mixture.
8. Mix just until dough forms.
9. Chill for 30 minutes.
10. Roll out 1/2 of dough and put in bottom and 1/2" up the sides of a 9"x 13" baking dish.
11. Bake in 350° oven for 20 minutes.
12. Pour peach filling into crust.
13. Roll out remaining dough and cut into strips.
14. Cover filling with dough strips.
15. Sprinkle with 1 Tablespoon sugar and 1 Tablespoon melted butter.
16. Bake 35-40 minutes.
Title: Cream Cheese Cutout Cookies
Ingredients:
- 1 butter
- 1 cream cheese
- 1 1/2 sugar
- 1 egg
- 1 vanilla
- 1/2 all-purpose flour
- 3 1/2 baking powder
- 1
Instructions:
1. In large bowl beat butter and cream cheese until well combined. Add sugar, beat until fluffy. Add egg, vanilla and almond extract, beat until combined. In small bowl combine flour and baking powder. Add dry ingredients, mix until combined. Spilt dough in half, wrap each in plastic wrap and refrigerate for 1 1/2 hours.
2. Preheat oven to 350. Roll dough out to 1/8 in thickness. Cut into desired shape and place on ungreased pan.
3. Bake for 8 - 10 minutes or until edges are lightly browned. Remove to wire rack to cool completely. Decorate with almond frosting and candies.
4. Almond Frosting: In small bowl beat 2 cups of sifted powdered sugar, 2 tablespoons softened butter, 2 tsp Almond extract until smooth. Add milk to desired consistency.
Title: Pecan Pie Truffles
Ingredients:
- 2 1/2 pecans
- 1 graham cracker crumbs
- 1 dark brown sugar
- 1/2 salt
- 2 maple syrup
- 1/4 Bourbon
- 1 vanilla
- 7 dark chocolate
Instructions:
1. In a medium bowl, stir together pecans, graham cracker crumbs, brown sugar and salt until well combined. Add maple syrup, bourbon and vanilla, stirring thoroughly. Use your hands to make sure the mixture becomes fully incorporated.
2. Form mixture into walnut-sized balls, then place on a cookie sheet and freeze for 2 hours.
3. In the top of a double boiler or in a medium stainless steel bowl set over a pot of gently simmering water, melt chocolate (we recommend tempering the chocolate, but if you don't, they'll still be delicious, just a bit messy). Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place onto prepared baking sheet. Let sit for 15 minutes or until firm.
Title: State Fair Fried Oreo Cookies
Ingredients:
- 1 milk
- 2 eggs
- 1 1/2 confectioners' sugar
- 2
- 4
- 1/2
- 1 -2
Instructions:
1. preheat oil to 375.
2. combine pancake mix,milk,eggs, and oil.
3. mix until there is no lumps.
4. dip oreos into batter and coat both sides.
5. put in fryer and fry until golden. The cookies will cook fast so watch closely and turn them. Remove from grease and sprinkle with confectioner sugar if you want to. The directions say they are best eaten hot.
Title: Kool Kookies
Ingredients:
- 1 Cool Whip
- 8 egg
- 1 powdered sugar
- 1/2
Instructions:
1. Combine and mix with mixer.
2. Chill.
3. Make 3/4" balls and roll in powdered sugar.
4. Bake at 325 for 15 minutes.
Title: Pumpkin Bar
Ingredients:
- 4 eggs
- 1 2/3 sugar
- 1 canned pumpkin
- 15 flour
- 2 baking powder
- 2 cinnamon
- 2 salt
- 1 baking soda
- 1 cream cheese
- 3 butter
- 1/2 vanilla
- 1 powdered sugar
- 2
Instructions:
1. Preheat oven to 350.
2. Mix together: eggs, sugar, oil & pumpkin.
3. In separate bowl, mix together: flour, baking powder, cinnamon, salt and baking soda.
4. Combine 1st & 2nd mixtures.
5. Pour in large sheet cake pan – 9 x 11.
6. Cook 27 – 32 minutes or until tooth pick comes out clean. (Personally, I do about 25, and then, though it doesn't look done, let it cool and it tastes better/.
7. Completely cool bars before icing.
8. Cream together all icing items.
9. Spread over cool pumpkin bars.
Title: Avi's Gingersnaps
Ingredients:
- 3/4 vegetable shortening
- 1 sugar
- 1 egg
- 1/4 molasses
- 2 flour
- 2 baking soda
- 1/2 salt
- 1 ground ginger
- 1 cinnamon
- 1/4 crystallized ginger
Instructions:
1. Preheat the oven to 350 degrees and line 2 cookie sheets with parchment paper.
2. In a large bowl, beat together the shortening and sugar.
3. Add the egg an beat until light and fluffy, then add molasses and stir to combine.
4. Toss together the flour, baking soda, salt, ground ginger and cinnamon, then add to the first mixture, beating until smooth and well blended. Stir in crystallized ginger until incorporated into the dough.
5. Gather up dough by the approximate tablespoonful and roll into a ball in your hand (you may need to flour your hand periodically to keep the dough from sticking). Place ball onto the baking sheet and, using the pads of your index and middle finger, gently press the cookie down.
6. Bake for 10-12 minutes until the cookies have spread.
7. Remove from the sheets and cool on paper towels.
Title: Tomato Soup Cake
Ingredients:
- 1 baking soda
- 1 egg
- 1 butter
- 1 sugar
- 1 flour
- 1 1/2 baking powder
- 1 cinnamon
- 1/4 clove
- 1/4 allspice
- 1/4
Instructions:
1. Place soup and baking soda in large bowl; mix together.
2. Stir beaten egg and melted butter into the soup.
3. Sift remaining ingredients together three times.
4. Add to the soup mixture and beat until smooth.
5. In a cake pan, bake in a moderate oven 375 degrees about 35 minutes or until done.
6. Frost with Cream Cheese Frosting (see recipe) if you wish.
Title: Cherry Cardamom Cookies
Ingredients:
- 1 maraschino cherries
- 2 flour
- 1/2 butter
- 1 margarine
- 1 granulated sugar
- 1 cream cheese
- 2 egg
- 1 buttermilk
- 2 1/3 vanilla
- 1 flour
- 1 ground cardamom
- 1/2 baking powder
- baking soda
- powdered sugar
Instructions:
1. Heat oven to 350 F.
2. Toss chopped cherries and 2 Tbsp flour: set aside.
3. Beat butter, sugar and cream cheese in large bowl with electric mixer on medium speed until fluffy.
4. Beat in egg, buttermilk and vanilla.
5. Beat in 2 1/3 cups flour, the cardamom, baking powder and baking soda on low speed just until flour is moistened.
6. Stir in cherries (Dough may be streaked with pink).
7. Shape dough into 1 inch balls and place 1 1/2 inches apart on ungreased cookie sheet.
8. Bake 12 to 14 min or until bottoms are light golden.
9. Remove from cookie sheet to wire rack;cool.
10. Sprinkle with powdered sugar.
Title: Peppermint Biscotti
Ingredients:
- 2/3 butter
- 1 1/3 sugar
- 1 baking powder
- 1/2 salt
- 4 eggs
- 1/2 flour
- 4 1/4 powdered sugar
- 1 milk
- 2
- 1
- 1/4
Instructions:
1. Preheat oven to 375°F Line a cookie sheet with foil and set aside.
2. Beat butter for 30 seconds in a large mixing bowl.
3. Add sugar, baking powder and salt, beat until well combined.
4. Add eggs and peppermint extract.
5. Gradually beat in as much flour as you can and stir in the remaining flour.
6. Mix in the chopped candies.
7. Form the biscotti: Divide dough in half and tint one portion of dough with food coloring. (I dyed my dough a dark pink with liquid food coloring…if you wish for a red dough, use red paste food coloring. )
8. Divide each half of dough into three equal portions.
9. Roll each portion into a 14 inch long rope on a lightly floured surface. Place a rope of each color side by side on the foil lined cookie sheet and twist ropes around each other several times.
10. Flatten twists to a 2 inch width. Repeat this process with the remaining ropes of dough and place each twist about 4 inches apart on cookie sheet.
11. Bake for 20 to 25 minutes or until lightly browned and tops are slightly cracked. Cool completely on cookie sheet.
12. Reduce oven temperature to 300°F
13. Carefully peel away foil and transfer twists to a wooden chopping board. Use a serrated knife to cut each twist diagonally into ½ inch thick slices.
14. Place slices onto ungreased cookie sheet and bake for 10 minutes.
15. Remove from oven, turn over and bake for an additional 10-15 minutes, until biscotti slices are dry. Allow biscotti to cool completely.
16. To make peppermint icing: Combine milk, peppermint extract and sugar. If icing is too thick, add milk in tiny amounts until it is of a drizzling consistency.
17. Lightly drizzle all biscotti in a zigzag fashion.
18. Add red food coloring to leftover icing (if mixture thickens, add a little more milk) and lightly drizzle biscotti in the opposite direction of the white icing drizzle zigzags.
19. Eat within 3 days and store in an airtight container. These freeze well (just make sure you drizzle with icing after freezing, not before).
Title: Walnut Apple Crisp
Ingredients:
- 5 tart apples
- 2 lemon juice
- 1/4 water
- 1/2 flour
- 1/2 rolled oats
- 1 brown sugar
- 1 nutmeg
- 1 salt
- 1/2 butter
- 1 walnuts
Instructions:
1. Toss apples with lemon juice and water in shallow 2-quart baking dish.
2. In large bowl, combine flour, oats, sugar, nutmeg and salt. Mix to blend.
3. With pastry blender cut in butter until mixture resembles coarse crumbs.
4. Mix in walnuts.
5. Crumble over apples to cover completely. Do not pack down.
6. Bake in 350 oven for 40 to 45 minutes or until top is lightly browned.
7. Serve warm or at room temperature.
8. See http://chrisgreytak.com/walnut_apple_crisp.htm for more recipes like this.
Title: Selroti (Rice Donut, Nepali Style)
Ingredients:
- 3 basmati rice
- 3 butter
- 1 sugar
- 1 vanilla extract
- 1 ground cardamom
- 1/4 cashew nuts
- 1/4 coconut
- 2 salt
- 3 powdered sugar
- 1
Instructions:
1. In a blender, grind soaked rice, grated coconut, almond and cashew nuts into a coarse paste.
2. In a large bowl, combine ground rice, butter and sugar; mix well.
3. Add vanilla extract and salt; incorporate well.
4. Start adding milk gradually to the rice-butter mixture, constantly stirring.
5. The end result should yield a batter with consistency similar to that for pancakes.
6. Heat oil.
7. Pour some of the batter into a baking pipe.
8. Pipe out the mixture into oil so that you have created an enclosed circle.
9. Allow frying until the oil side of Selroti is golden brown; turn over on the other side.
10. Remove from oil once both sides are cooked to golden brown and crispy.
11. Place on a sheet of paper towel to absorb excess oil.
12. Continue frying until all the batter is finished.
13. To serve, place two Selrotis on a plate; dust them with powdered sugar.
Title: Easy Peach Cobbler
Ingredients:
- 3/8 butter
- 1 sugar
- 3/4 milk
- 1 flour
- 2 baking powder
- 1/8 salt
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. In medium bowl combine butter, sugar & milk, mix well.
3. In medium bowl combine flour, baking powder & salt, mix well.
4. Pour dry ingredient mix into batter mixture, mix well.
5. Prepare a 2" deep pan that is a minimum of 9" x 9" size, by spraying sides and bottom with cooking spray.
6. Pour mixture, distributing evenly into prepared pan.
7. Add peaches (including juice) on top of batter, distributing them evenly.
8. Bake for 45 minutes to 1 hour, until top is golden brown. Cool 20 minutes and enjoy.
Title: Ski Cake
Ingredients:
- 1/2 butter
- 1 1/4 sugar
- 2 flour
- 3 baking powder
- 1 salt
- 1 milk
- 3 vanilla
- 3 icing sugar
- 2 butter
- 3 vanilla
- 2
- 1/2
- 2
- 3
Instructions:
1. CAKE: Beat butter and 1 cup sugar until light and fluffy.
2. In a separate bowl, mix flour, baking powder and salt together; add to butter mixture and mix well.
3. Add milk gradually.
4. In another bowl, beat egg whites with remaining 1/2 cup sugar, and fold gently into mixture; add grated chocolate and vanilla.
5. Grease two 9-inch round cake pans and line with parchment paper.
6. Pour cake batter evenly between the pans and bake at 350F for 25-30 minutes. Let cake cool.
7. ICING: Mix yolks, sugar, butter and vanilla until fluffy.
8. Spread icing on one cake layer; place second layer on top and spread icing over top and sides.
9. Melt chocolate and drizzle over icing. Use the tines of a fork to make squiggly lines, giving the impression of ski marks in snow.
10. Makes 14 servings.
Title: Easy Praline Pear Pudding
Ingredients:
- 1 flour
- 2/3 sugar
- 1 1/2 baking powder
- 3/4 cinnamon
- 1/4 salt
- 1 clove
- 1/2 milk
- 4 -5 half-and-half cream
- 3/4 pears
- 3/4 pecans
- 1/4 brown sugar
- 3/4 butter
- boiling water
Instructions:
1. Set oven to 375 degrees.
2. Butter a 2-quart casserole dish.
3. In a mixing bowl combine first 6 ingredients; add in milk and beat until smooth (about 2 minutes).
4. Stir in chopped pears and pecans; toss to combine.
5. Spoon into baking dish.
6. In another bowl combine brown sugar, butter and water; pour over the batter in the dish.
7. Bake, uncovered for about 45 minutes.
Title: Scalloped Apples
Ingredients:
- 1/2 flour
- 3/4 sugar
- 1/2 butter
- 8 cream cheese
- 2 sliced apples
Instructions:
1. Melt butter and cheese and then add the flour, sugar and butter.
2. (stovetop or microwave) Layer drained apples in a 10 x 13 casserole.
3. Pour mixture over apples.
4. Bake 35 minutes at 350 degrees or until lightly browned.
Title: Black & White Cookies
Ingredients:
- 1/2 sweet butter
- 7 light brown sugar
- 1 egg
- 6 1/2 self-rising flour
- 1/2 baking powder
- 1 salt
- 1/2 vanilla
- 1 1/2 rolled oats
- 6 1/2 bittersweet chocolate
Instructions:
1. Beat butter until creamy.
2. Add sugar gradually.
3. Beat in egg.
4. Beat mixture well.
5. Sift flour with baking powder and salt into mixing bowl.
6. Add vanilla and oats.
7. Stir in chocolate chunks.
8. Put heaps onto greased cookie sheets.
9. Bake at 350 degrees for 12-15 minutes.
10. Enjoy! :).
Title: Peanut Butter and Banana Cookies
Ingredients:
- 1 1/2 flour
- 1/2 baking soda
- 1/2 banana
- 1/3 light brown sugar
- 1/4 butter
- 1/4 peanut butter
- 1 egg
- 1 vanilla
Instructions:
1. Preheat oven to 375.
2. Grease cookie sheets.
3. Combine flour and baking soda in a small bowl.
4. In a medium mixing bowl, beat together banana, brown sugar, butter, and peanut butter until light and fluffy, using a mixer on medium speed.
5. Beat in egg and vanilla.
6. Gradually beat in flour mixture until a dough forms.
7. Shape dough into one inch balls and place them two inches apart on cookie sheets.
8. Using the tines of a fork dipped in flour, press a criss-cross pattern onto each cookie.
9. Bake cookies until edges are set, about 10 minutes.
10. Place cookie sheets on wire racks and cool for about 5 minutes.
11. Then take cookies off the sheets and cool them completely on the wire racks.
Title: Iced Banana Slab Cake
Ingredients:
- 4 bananas
- 4 eggs
- 125 brown sugar
- 325 self raising flour
- 10 butter
- 1 brown sugar
- 125 icing sugar
- 50 maple syrup
Instructions:
1. Place the eggs, brown sugar, and banana into a mixing bowl. Using a stick belnder or food processor, blend until smooth and fluffy.
2. Toss in the flour and fold gently, just until combined.
3. Spray a baking tray with canola oil and line with baking paper. Grease the top of paper with the butter and then pour in the banana mixture.
4. Sprinkle with brown sugar and bake in a preheated oven at 190°C for 30-45 minutes, depending on your oven.
5. Remove cake and allow to completely cool. Spread the icing over the top and refrigerate for 15 minutes to set. Slice and serve.
6. To make icing: Mix all ingredients together until thick and smooth. Note you may not need to use all the maple syrup only enough to get the right spreading consistancy.
Title: Filipino Style Bubur Cha-Cha
Ingredients:
- 300 sweet potatoes
- 300 tapioca
- 300 coconut milk
- 400 bananas
- 6 coconut milk
- 3 sugar
- 200 salt
- 150
- 1/8
Instructions:
1. Steam sweet potato and taro.
2. Boil cassava in a pot with the thin coconut milk.
3. Cook until cassava is tender and translucent.
4. Add sweet potato, taro, jackfruit and banana.
5. Add thick coconut milk and season to taste with sugar and salt.
6. If you wish to thicken mix a tablespoon of tapioca flour with some water and add to pot.
7. Stir and bring to boil before turning off heat.
8. Serve warm.
Title: Golden Raisin Rounds
Ingredients:
- 2 self rising flour
- 1 golden raisin
- 1/2 butter
- 6 sugar
- 6 brown sugar
- 2 orange marmalade
- 1 sour cream
- 1/4 vanilla
- 3/4 unsalted butter
- 1/2 orange marmalade
- 2 1/2 powdered sugar
- 2 1/2 water
- 2
- 1
Instructions:
1. Toss flour and raisins together in a bowl.
2. Beat butter and sugars together with an electric mixer until light and fluffy. Add marmalade and egg yolk; beat until blended. Add flour mixture, alternating with sour cream, mixing well after each addition. Add vanilla and nuts; chill.
3. Preheat oven to 375°F Line 2 large baking sheets with parchment paper.
4. Shape dough into 1-inch balls and place on pans 2 inches apart. Flatten with your hand or tines of a fork. Bake 12 to 14 minutes, until cookies are golden.
5. To prepare icing, cook butter over medium heat until browned. Pour butter into a small bowl and stir in marmalade. Add powdered sugar and water; beat with a spoon until smooth. Spread on cooled cookies.
Title: English Toffee Balls
Ingredients:
- 1/2 powdered sugar
- 1 butter
- 1 margarine
- 2 vanilla instant pudding mix
- 1 all-purpose flour
- 1 unbleached flour
- 3 milk
- vanilla
- powdered sugar
Instructions:
1. Heat oven to 325 degrees.
2. In a large bowl, beat powdered sugar, margarine and pudding mix until light and fluffy.
3. Lightly spoon flour into measuring cup; level off.
4. Add flour, milk, vanilla, and crushed toffee bars, mix well.
5. Shape dough into 1-inch balls.
6. Place onto ungreased cookie sheets.
7. Bake at 325 for 13-18 minutes or until edges are a light golden brown.
8. Remove from cookie sheets; cool completely.
9. Dip top of each cookie into powdered sugar.
Title: Upside Down Pina Colada Cake
Ingredients:
- 1 eggs
- 3 water
- 1 canola oil
- 1/3 unsweetened coconut
- 1 pineapple slices
- 1 maraschino cherries
- 1
Instructions:
1. Pre-heat oven to 350 degrees (f).
2. Prepare cake mix according to package directions, using eggs, water, and oil.
3. Add grated coconut being careful not to overmix; batter should have some texture.
4. Set batter aside.
5. Grease 9 x 13 inch pan with cooking spray.
6. Arrange pineapple slices in bottom of pan.
7. Further decorate with cherries in center of and inbetween each pineapple ring.
8. You will not need all cherries.
9. Pour batter into cake pan.
10. Bake at 350 degrees (f) for 30-35 minutes or until cakes tests done by inserting a toothpick into center.
11. Serve warm or cold.
12. I do not frost this cake since I serve it upside down and it is rich enough without frosting.
13. It looks classy but is so easy.
Title: Fluffy Tapioca Pudding
Ingredients:
- 1 egg
- 6 sugar
- 3 minute tapioca
- 2 2% low-fat milk
- 1 vanilla extract
Instructions:
1. BEAT egg white in small bowl with electric mixer on high speed until foamy. Very slowly add 3 tablespoons sugar, beating until soft peaks form.
2. MIX tapioca, remaining sugar, milk and egg yolk in medium saucepan. Let stand 5 minutes.
3. COOK on medium heat, stirring constantly, until mixture comes to full boil. Remove from heat.
4. *Pour 1/4 of tapioca mixture into egg white mixture and gently fold mixtures together so it doesn't lose it's fluffiness. Repeat from * until all of tapioca mixture is folded into the egg white mixture.
5. Cool 20 minutes or until cold; stir.
Title: Dark and Stormy Icebox Cake
Ingredients:
- 3 heavy cream
- 1/2 granulated sugar
- 4 vanilla extract
- 2 dark rum
- 2 -3 lime zest
- 2 -3 fresh lime juice
- 50 -60
Instructions:
1. Line a 9x5x2 inch loaf pan with a large sheet or two of plastic wrap so that the wrap overhangs the pan on all sides.
2. Put all the cream in a mixer using the whisk attachment. Whisk on medium to medium high for about 2-3 minutes. Stop just when peaks are forming - up to 3 minutes. .
3. Transfer half of the cream to a separate bowl. Add the rum to the cream in the mixer and whisk 30 seconds, just to combine.
4. Add the lime and lime zest to the other bowl of whipped cream and gently whisk by hand, just to combine.
5. Spread a layer of the rum cream on the bottom of the plastic-lined loaf pan. Spread with a spatula to cover the bottom. (about 1 cup).
6. Cover this layer with the cookies - breaking up as needed to create one complete layer. The pieces should touch - a solid, singer layer of cookies.
7. Spread a layer of the lime cream (about 1 cup) over the cookies. Then cover this layer with cookies.
8. Repeat this process, alternating whipped cream flavors until you end with a layer of whipped cream on top. It might be slightly higher than the pan.
9. Use the plastic wrap overhang to cover the cake. Refrigerate for 5-8 hours or overnight. .
10. To serve for a party, invert the cake onto a serving platter and sprinkle with lime zest. It's best to use a serrated knife to cut. To serve individual slices, lift the cake out of the pan, using the plastic wrap. Slice of the slices you want and then use the wrap to lift it back into the pan!
11. Leftover cake should be stored in the refrigerator and covered with plastic wrap. This cake can also be stored (after it has been setup in the refrigerator) in the freezer for up to a month. Defrost overnight in the refrigerator.