lumicero/recipes-ing2inst huggingface dataset:
Title: Orange Crunch Icing
Ingredients:
- 1 1/2 granulated sugar
- 6 water
- 2 eggs
- 1 unsalted butter
- 1 orange zest
- 2
- 1
Instructions:
1. In a saucepan over medium heat, cook 1 cup of the sugar and water, stirring until sugar dissolves, then boil gently, without stirring, util temperature reaches 242 degrees F on a thermometer. Be sure to check to see that sugar granules are not clinging to sides of pan. If they are, gently brush off with a wet pastry brush.
2. Meanwhile, in a mixing bowl & with mixer on high speed, beat eggs just until foamy.
3. Remove sugar syrup from heat, reduce mixer speed to low & gradually pour syrup in a steady stream into the beaten eggs. DO NOT POUR SYRUP ONTO BEATERS, as this will spray sugar onto sides of bowl & it will harden.
4. After all sugar mixture has been added, increase speed to high & beat until mixture cools to room temperature, about 20 minutes. You can test this by touching bottom half of bowl.
5. With mixer running, add butter, a few pieces at a time, whipping until butter is incorporated & buttercream is fluffy & creamy, about 4 minutes.
6. Fold in orange zest by hand, then set aside.
7. Meanwhile, preheat oven to 350 degrees F.
8. In a bowl, combine almonds, egg white & remaining 1/2 cup sugar, then toss to coat evenly.
9. Spread onto prepared baking sheet in a single layer.
10. Bake in preheated oven until golden, about 8-10 minutes, stirring almonds once or twice to bake evenly.
11. Let cool completely, then fold into orange buttercream.
Title: Vegan Chocolate Cake
Ingredients:
- 2 sugar
- 3 flour
- 1 salt
- 1/2 baking soda
- 2 lemon juice
- 2 soy margarine
- 2/3 vanilla
- 2 cold water
- 2
Instructions:
1. Mix the following dry ingredients together:.
2. sugar.
3. flour.
4. salt.
5. cocoa.
6. baking soda.
7. Pour in following ingredients in the order given:.
8. lemon juice.
9. soy margarine or vegetable oil.
10. vanilla.
11. cold water.
12. Stir well and pour into greased 9X13 or 2 9 inch round pans.
13. Bake in preheated 350 degree oven for 30-40 minutes.
14. Frost with favorite frosting.
Title: Christmas Cake ( With Blitzed Fruit)
Ingredients:
- 200 sultanas
- 200 raisins
- 200 prunes
- 175 dates
- 200 apricots
- 175 dark beer
- 150 brandy
- 150 sherry wine
- 2 orange
- 1 brazil nuts
- 100 hazelnuts
- 100 walnuts
- 100 self raising flour
- 250 mixed spice
- 200 ground ginger
- 1 cinnamon
- 1 ground cloves
- 2 unsalted butter
- 1/2 dark muscovado sugar
- 225 eggs
- 225 lemon, juice and zest of
- 6
- 1
Instructions:
1. Soak the fruits and chopped peel in a bowl and pour over the orange juice and brandy, beer and sherry.
2. Mix well and store in a cool dark place, stiring every few weeks. the fruits are ready when soft and very plump.If tehy look dry add a splash or brandy or orange juice.
3. Heat oven to 150°C grease a 20 cm round cake tin, about 8 cm deep. Line with a double layer of baking paper.
4. Blitz the soaked friut in 4 batches, leaving the last batch only lightly to keep some texture in the cake.
5. Mix in the flour,almonds and spices in a large bowl, add the lemon juice, zest and fruits then mix with your hands. It will be hard to mix, don't worry.
6. Cream the butter with the sugar with an electric hand whisk until light and fluffy, then beat in the eggs, one at a time.Stir into the flour mixture, then add the nuts.
7. Place in the prepared cake tin and bake1 1/2 hours then reduce heat to 140C and bake a further 2-3 hours, Checking with a skewer it should come out clean.
8. Cool 5 minutes in tin then remove and cool on a wire rack.
9. When cool wrap in grease proof paper and foil, 'feeding' it brandy every 2 weeks. The cake can be made 3 months ahead and kept like this until ready to ice.
Title: Rocky Road S'more
Ingredients:
- 1 graham cracker
- 1 marshmallows
- 1
Instructions:
1. Arrange chocolate on top of 1/2 of graham cracker.
2. Roast the marshmallow.
3. Place marshmallow on top of chocolate and top with remaining graham cracker.
4. If you prefer your chocolate a little more melted, you can put it in the microwave for a few second before topping with the hot marshmallow.
Title: Pink Champagne Poke Cake
Ingredients:
- 1 eggs
- 3 cold water
- 1/3 hot water
- 3/4 unflavored gelatin
- 4 -6 butter
- 1/4 powdered sugar
- 1/2 milk
- 1.5
- 3/4
- 2 1/2
- 3
- 1 1/2 - 2
Instructions:
1. For the Cake:
2. Follow instructions on cake box; use hand mixer to combine.
3. To the bowl of cake batter add pink champagne.
4. Mix with hand mixer.
5. Add red food coloring, mix until the batter has a pink hue.
6. Fill 2 loaves cake pans with the cake batter.
7. Bake at 350F for 30 minutes.
8. For the Poke Filling:
9. In a small bowl, pour in cold water, add the gelatin, and once the gelatin begins to solidify, add hot water.
10. Add pink champagne.
11. For the Frosting:
12. In a medium bowl, hand mix butter, powdered sugar and milk until the buttercream is thick and fluffy.
13. For the Assembly:
14. After the 2 cakes are cooled down, poke holes using the BBQ skewers throughout the cake; make sure to poke in deep, and approximately 1/4 inch spaces between the perforations.
15. Pour the gelatin mixture so that it drains into the holes.
16. For the bottom cake layer, trim the top so that it’s flat.
17. Apply the frosting to the top.
18. With the 2nd cake, trim the top so that too is flat and even.
19. Place the 2nd cake on top of the 1st cake.
20. Cover the entire cake tower with the buttercream frosting.
21. Then cover the entire cake tower with the rosé sprinkles.
22. Insert the sparklers on the top and ignite with a flame.
Title: Spicy Anise Cookies With Lemon Icing
Ingredients:
- 3 1/4 flour
- 3/4 baking soda
- 1/4 cinnamon
- 1/4 nutmeg
- 1/4 allspice
- 1/4 ground cloves
- 1/2 salt
- 1/2 light brown sugar
- 1/2 dark corn syrup
- 1 egg
- 1 lemon zest
- 1/2 butter
- 1/2 sour cream
- 1 powdered sugar
- 1/2 butter
- 3 salt
- 4 fresh lemon juice
- 1/2 lemon zest
- 1/4
- 1
Instructions:
1. In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, allspice, cloves and salt. Set aside.
2. In a large mixing bowl, combine brown sugar, dark corn syrup, egg and lemon zest.
3. Add butter, chocolate and anise extract; mix well. Stir in sour cream.
4. Gradually add flour mixture to wet ingredients; stir until just combined and a ball forms.
5. Roll dough out on a floured surface to 1/8 inch thickness. Cut with 2 inch cookie cutter. Place about 1 inch apart on lightly buttered cookie sheets. Bake at 350° F for 10 to 12 minutes or until golden brown. Cool on racks. Glaze with Lemon Icing.
6. Lemon Icing: In a small mixing bowl, combine all ingredients until smooth. To thin icing, add 1 to 2 teaspoons milk. To thicken icing, add 1 to 2 tablespoons of powdered sugar.
Title: Chocolate Lava Cake
Ingredients:
- 14 dark semi-sweet chocolate
- 8 butter
- 2 vanilla extract
- 6 eggs
- 3 cake flour
- 1/4 cream of tartar
- 4 sugar
- 4 dark semi-sweet chocolate
- 3 heavy cream
- 2 butter
Instructions:
1. For lava centers: Chop chocolate into pieces and put into a metal bowl.
2. Heat cream and pour over chocolate; whisk until smooth. Add butter and whisk until fully incorporated.
3. Place mixture in fridge to cool until a frosting-like texture is reached, whisking periodically.
4. With a spoon or melon-baller, make cherry-sized mounds on a cookie sheet and freeze until ready to use.
5. For cake batter: Chop chocolate into pieces. Place on top of a double-boiler with butter and melt.
6. Remove from heat and add vanilla extract and 3 egg yolks. Whisk together until mixture is smooth.
7. Add well-sifted flour and gently incorporate into chocolate mixture.
8. Place 3 egg whites, salt, and cream of tartar into a clean bowl. Whisk until whites form soft peaks. Continue to whisk while slowly sprinkling in the sugar.
9. Using a rubber spatula, carefully the egg white mixture into the chocolate mixture, adding a third at a time.
10. Spoon batter into large non-stick muffin tins, filling 3/4 full. (Ramekins may be used as well; butter insides and dust with cocoa first).
11. Push a lava center into the center of each little cake.
12. Bake at 375F for 15 minutes. DO NOT OVER-BAKE!
13. Remove from oven, wait 5 minutes, then carefully unmold onto wire rack to cool.
14. Serve cakes warm. If you need to reheat, simply microwave for 30 seconds.
Title: Brownie S'mores
Ingredients:
- 9 cinnamon graham crackers
- 3/4 unsalted butter
- 4 sugar
- 1 light brown sugar
- 1 vanilla extract
- 2 eggs
- 3 all-purpose flour
- 1 marshmallows
- 1 1/2
- 35
Instructions:
1. Heat oven to 350°. Spray bottom of 13X9-inch baking pan with cooking spray. Arrange graham crackers over bottom of pan, overlapping slightly or breaking to fit, if necessary*.
2. Melt butter and unsweetened chocolate in medium saucepan over low heat, stirring frequently. Remove from heat; stir in sugar, brown sugar and vanilla until blended. Stir in eggs until blended and smooth; stir in flour. (Batter will be smooth, thick and shiny.) Stir in chocolate chips. Spoon and gently spread over graham crackers.
3. Bake 35 to 40 minute or until top is just set and toothpick insered in center comes out with moist crumbs attached.
4. Heat broiler. Place marshmallows on their sides evenly over top of brownies. Broil 30 seconds to 2 minute or until marshmallows are puffed and tops are golden brown. Serve slightly warm or at room temperature.
5. *Depending on the shape of your pan, you may have part of a graham cracker left over.
Title: Blueberry Upside-Down Cake
Ingredients:
- 2 butter
- 1/3 margarine
- 1 brown sugar
- 1 egg
- 1/2 milk
- 9
Instructions:
1. Melt butter in an 8 inch square baking pan.
2. Add brown sugar and mix well.
3. Pour pie filling over brown sugar.
4. Add egg and milk to cake mix according to package directions.
5. Pour over pie filling.
6. Bake in preheated 350 degree over for 35 minutes or until cake springs back when lightly touched.
7. Cool for 5 minutes.
8. Turn upside down on plate.
9. Serve warm with whipped cream.
Title: Snickerdoodles
Ingredients:
- 1 cream cheese
- 2 powdered sugar
- 1/2 vanilla extract
- 1 granulated sugar
- 1/2 ground cinnamon
- 1/4
Instructions:
1. Preheat oven to 350. Cut cookie dough into 8 pieces. In bowl of electric mixer, combine cookie dough pieces and cream cheese. Mix in powedered sugar and vanilla extract until dough is smooth.
2. Scoop dough by tablespoon and roll into about 36 balls.
3. In a small bowl, combine granulated sugar and cinnamon. Roll balls in cinnamon mixture and place 2 inches apart on an ungreased cookie sheet. Bake for 10 minutes or until edges are light golden brown. Cool on cooling rack.
Title: Brownie Truffle
Ingredients:
- 2 eggs
- 1/2 salt
- 1 sugar
- 1 pure vanilla extract
- 1/2 margarine
- 3 all-purpose flour
- 1/2 heavy cream
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees, beat the eggs and salt together in a large mixing bowl until frothy.
2. Add the sugar and beat until the eggs are thick and pale yellow.
3. Add the vanilla extract and beat
4. Put the margarine and chocolate in a bowl and microwave on high for 1 minute. Stir to make sure that the chocolate has melted.
5. With the mixer running, pour the melted chocolate into the egg mixture. Add the flour and beat 1 minute. Scrape down the sides of the bowl.
6. Spray the cake pan with a pan release spray and pour in the brownie batter. Place the pan on the top rack of the oven and bake 15 to 20 minutes until the center is barely set. Top with the ganache and place in the freezer for at least 1 hour.
7. To serve, take out of freezer and slice immediately. Allow to come to room temperature before serving.
8. For the ganache.
9. Put the chocolate chips and cream into a bowl. Microwave on high for 1 minute. Remove the bowl and stir with a whisk or fork until well mixed. Use immediately. If using later it will need to be reheated.
Title: Hershey's Light Chocolate Cake
Ingredients:
- 1 1/4 flour
- 1/3 baking soda
- 1 sugar
- 6 milk
- 1 white vinegar
- 1 vanilla extract
- 1
- 1/2
Instructions:
1. Heat oven to 350.
2. Grease 2 8" round cake pans.
3. In a bowl stir in flour, cocoa and baking soda.
4. In a saucepan heat corn oil and stir in sugar until melted.
5. Remove from heat.
6. Add milk, white vinegar and vanilla extract to mix in saucepan and stir.
7. Add the dry ingredients then whisk till blended.
8. Pour evenly into cake pans.
9. Bake 20 minutes or until toothpick comes out clean.
10. Cool.
11. Fill and frost top.
12. Refrigerate.
Title: Gram's Chocolate Sauce
Ingredients:
- 1/2 butter
- 3 powdered sugar
- 1 heavy cream
- 1/2 vanilla
- 1
Instructions:
1. In microwave or very gently on stovetop using low heat, melt butter and chocolate together.
2. Remove from heat if using stove top just before it is completely melted and stir until it is smooth.
3. Stir well and add 1/2 cup powdered sugar.
4. Continue to stir and add the rest of the sugar until it's well blended- you may not need the entire cup of sugar.
5. It will look awful!
6. Now, slowly, slowly, stir in the cream.
7. Keep stirring and it magically turns into a velvety concoction.
8. Add the vanilla and stir.
9. Serve.
10. NOTE: refrigerate the left overs if there are any, but when you re-heat it, put it in the microwave for about 2 or 3 seconds at a time and stir, stir, stir- be careful or it will separate- if this happens, you can add a little more sugar and cream to bring it back to the right consistency.
11. Servings yielded is completely subjective--.
Title: Diabetic Banana Pecan Pie
Ingredients:
- 1 pecans
- 1/4 margarine
- 2 bananas
- 2 skim milk
- 1 3/4 cornstarch
- 1/4 margarine
- 1/4 sugar substitute
- 2 vanilla extract
- 4 salt
- 1 pecans
- 1
- 1/4
Instructions:
1. To make Crust:
2. Soften the margarine.
3. Blend cookie crumbs, pecans, and margarine in a bowl to make the crust.
4. Press the pie crust into a 9 inch pie plate.
5. Chill for 30 minutes.
6. To make Filling:
7. In a saucepan, heat all filling ingredients, except margarine, to a boil over medium heat, whisking until smooth (about 10 minutes). Reduce heat and simmer for 1 minute. Scrape into a bowl.
8. Whisk in remaining 2 tablespoons of margarine until smooth. Cover with plastic wrap and cool to room temperature. Slice the bananas.
9. In prepared pie plate, arrange sliced bananas in 1 layer. Whisk cooled filling and pour evenly over bananas.
10. To Make Topping:
11. Mix remaining cookie crumbs and pecans together and sprinkle over the filling. Chill the Banana Pecan Cream Pie for 1 hour before serving.
Title: Peanut Butter Bites
Ingredients:
- 3/4 butter
- 1/2 creamy peanut butter
- 1 sugar
- 1/2 baking powder
- 1/8 salt
- 1 egg
- 1 vanilla
- 2 all-purpose flour
- 21
Instructions:
1. Preheat oven to 375 degrees F.
2. In a large bowl, combine butter and peanut butter.
3. Beat with an electric mixer on medium to high speed for 30 seconds.
4. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally.
5. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer.
6. Using a wooden spoon, stir in any remaining flour.
7. If necessary, cover and chill about 30 minutes or until dough is easy to handle.
8. Shape dough into 1-1/2-inch balls.
9. Press a peanut butter cup half into each ball and shape dough around peanut butter cup to enclose.
10. Place cookies 2 inches apart on an ungreased cookie sheet.
11. Bake in the preheated oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned.
12. Transfer cookies to a wire rack; let cool.
13. If desired, sprinkle cookies with cocoa powder.
14. TO STORE:
15. Place cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Title: Peanut Butter Bars
Ingredients:
- 1 eggs
- 2 chunky peanut butter
- 1 butter
- 1/2 sweetened condensed milk
- 1
Instructions:
1. Combine first 4 ingredients ina large bowl.
2. Mix at meduim speed 1 to 2 minutes.
3. Press half of cake mix mixture into bottom of a greased 13 x 9 baking pan.
4. Bake at 350 for 10 minutes.
5. Remove from oven: sprinkle with chocolate chips , and drizzle with condensed milk.
6. Sprinkle with remaining cake mixture.
7. Bake for 30 more minutes.
8. Cool and cut into bars.
Title: Zucchini-Pecan Cake With Cream Cheese Frosting
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 kosher salt
- 1 ground cinnamon
- 1/2 ground ginger
- 1/4 ground nutmeg
- 3/4 olive oil
- 1 golden brown sugar
- 3 eggs
- 1 vanilla extract
- 1 1/2 zucchini
- 3/4 pecans
- 0.5 cream cheese
- 3 unsalted butter
- 3/4 powdered sugar
- 1/2 vanilla extract
- 1/2 ground cinnamon
Instructions:
1. CAKE.
2. Position rack in center of oven and preheat to 350°F Line 9-inch-diameter cake pan with 2-inch-high sides with parchment paper. Coat parchment paper with nonstick spray.
3. Whisk flour, baking powder, coarse salt, cinnamon, ginger, and nutmeg in medium bowl to blend well. Whisk oil, sugar, eggs, and vanilla in large bowl to blend well; fold in flour mixture, then grated zucchini and pecans. Transfer cake batter to prepared pan.
4. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper.
5. FROSTING.
6. Using electric mixer, beat cream cheese and butter in medium bowl until blended. Beat in sugar, vanilla, and cinnamon. Spread frosting thickly over top of cake. DO AHEAD Can be made 1 day ahead. Cover and chill.
7. Cut cake into wedges and serve.
Title: Apple Dumplings
Ingredients:
- 6 -8 apples
- 1/2 sugar
- 2 flour
- 1/2 salt
- 1/2 cinnamon
- 12 -16 butter
Instructions:
1. Make your pie crust as you normally do and divide evenly for the amount of apples you have (6 for 6 apples, 8 for 8 apples etc.).
2. mix the dry ingredients.
3. Roll out pastry (the size of a small egg) into a circle big enough to"cover" the whole apple.
4. Place an apple in center of each circle of dough and fill hole where core was with a pat of butter, some of the dry mix and top with another pat of butter.
5. "fold"dough up and encase apple with dough sealing at the top.
6. They will look like a"purse" sort of.
7. Bake 350F degrees until dough is golden brown and apple is tender.
Title: Baker, Baker
Ingredients:
- 3/4 oats
- 3/4 flour
- 2/3 light brown sugar
- 1 ground cinnamon
- 1/2 ground ginger
- 1 salt
- 1/2 unsalted butter
- 4 braeburn apples
- 4 fuji apples
- honey
Instructions:
1. Combine dry ingredients in a bowl with cold butter.
2. Mix with hands until mixture forms small clumps and appears sandy.
3. Refrigerate.
4. Cut a small layer off the bottom of the apples to create a level surface.
5. Cut a cone out of the top of the apple, removing about an inch of the core and discard the top (this is similar to cutting the top of a pumpkin).
6. With a melon baller, remove the remaining core and seeds but do not puncture the base.
7. Place the apples in a pie dish, making sure the apples do not touch.
8. Fill each apple with a teaspoon of honey.
9. Spoon in oat mixture, packing lightly until overflowing slightly.
10. Bake in the oven at 350°F on the middle or top rack for 40 minutes or until a knife can stick in the side of the apple with little effort.
11. Let stand ten minutes before serving.
Title: Thai Coconut Custard
Ingredients:
- 1 1/2 coconut milk
- 6 eggs
- 3/4 palm sugar
- 1/2 salt
Instructions:
1. Beat coconut milk, eggs, palm sugar and salt together.
2. Cook in a double boiler, stirring constantly, until it resembles soft scrambled eggs.
3. Pour into a small casserole dish.
4. Bake at 350 degrees Fahrenheit for 30 minutes.
5. Brown under a broiler.
Title: Classic Creamy Greek Rice Pudding
Ingredients:
- 3 sugar
- 1/2 long grain rice
- 1/2 egg
- 1 vanilla extract
- 3/4 tangerine peel
- 1 ground cinnamon
Instructions:
1. In a large saucepan, combine milk and sugar, and bring to a boil. Add rice, then reduce heat to low, cover, and cook for 1 hour, stirring gently every 10 to 15 minutes. When it thickens, stir every 2 to 3 minutes.
2. In a small bowl, beat egg, vanilla, and tangerine rind together. After rice pudding has cooked for 1 hour, add 1/2 cup of the hot mixture to the egg mixture. Pour the egg mixture into the pot, turn off the heat and stir.
3. Pour into serving dishes. Sprinkle with cinnamon and chill.
Title: Chocolate Avocado Banana Pudding
Ingredients:
- 2 bananas
- 2 avocados
- 6 vanilla extract
- 1 cinnamon
- 1
Instructions:
1. Process the avocados and bananas until smoot, scraping down the sides if necessary.
2. Add the cocoa, vanilla and cinnamon. Process until smooth.
3. Refrigerate (if you can keep from eating it right away!).
4. Keep leftovers in a sealed container, for a maximum of 2-3 days.
Title: Easy Egg Free Chilled Lemonade Dessert
Ingredients:
- 1 1/2 boiling water
- 3 lemon gelatin
- 8 lemon zest
- 1/3
- 1
- 2
Instructions:
1. In a small bowl, combine boiling water with lemon gelatin, stirring until dissolved.
2. In a separate bowl, beat cheese, lemonade concentrate and lemon zest until well combined. Stir in gelatin.
3. Chill until thickened, but not set.
4. Oil in a 6-cup mold.
5. Fold whipped topping into thickened gelatin mixture and pour into prepared mold.
6. Chill until firm, then unmold on a serving platter.
Title: Fast Going Cake
Ingredients:
- 3 flour
- 2 sugar
- 3 eggs
- 1 1/2 crushed pineapple
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1 vanilla
- 1
- 2
Instructions:
1. mix dry ingredients in a large bowl.
2. Make a well in the center.
3. Add eggs, pineapple, nuts, oil, vanilla and bananas. Stir, do not beat.
4. Pour into a greased and floured tube pan. Bake at 350°F for 1 hour and 15 minutes.
Title: Creme Brulee
Ingredients:
- 3/4 sugar
- 3 heavy cream
- 7 vanilla
- 2 brown sugar
- 1/2
Instructions:
1. Combine sugar and cream in a heavy saucepan; cook over medium heat until sugar melts and mixture simmers. Remove from heat.
2. Combine egg yolks and vanilla in a small bowl and whisk. Gradually stir 1/4 of cream mixture into yolks. Then add to the rest of the cream.
3. Pour custard into 8 small ramekins. Place ramekins in a baking pan. Add about 1 inch water to pan. Bake at 350 degrees for 35 minutes.
4. Chill until ready to serve.
5. Sprinkle the brown sugar on top of the custards and broil until the sugar is melted. About 3 minutes.
Title: Rum-Soaked Spring Watermelon
Ingredients:
- 1/2 watermelon
- 2 rum
- 1
Instructions:
1. Place watermelon on its side and make vertical slices of your desired thickness.
2. Cut these slices into quarters and stack to fit in a large non-reactive bowl.
3. In separate bowl, mix the rum and citrus beverage (we used Mango Tampico and Bacardi Superior for irony's sake).
4. Pour this mixture over the watermelon slices, making sure that all the slices are immersed/covered.
5. Cover the bowl with plastic wrap and put it in the fridge overnight.
6. Serve the slices on a plate (keep in mind that they will leak the mixture as they warm, so cover them if you'll be traveling with the plate to avoid spillage).
Title: Heavenly Hash
Ingredients:
- 1 prepared graham cracker crust
- 3 cream of tartar
- 1/4 sugar
- 1 crushed pineapple
- 20 heavy whipping cream
- 1 powdered sugar
- 3
Instructions:
1. Beat egg whites until stiff.
2. Add sugar and cream of tartar.
3. Spread mixture over the graham cracker crust.
4. Bake at 350 for 30 minutes.
5. Let cool completely.
6. Spread pineapple into cooled crust.
7. Mix whipping cream and powdred sugar.
8. Spread over pineapple.
9. Sprinkle with nuts, to taste. (optional).
10. Chill.
Title: Baba's Pound Cake
Ingredients:
- 1 butter
- 8 cream cheese
- 3 sugar
- 6 eggs
- 3 cake flour
- 1 salt
- 1
Instructions:
1. Cream the butter, cream cheese and sugar until light and fluffy. Add the eggs two at a time with the flour, flavoring and salt. Mix well. If adding cherries, nuts, chips or coconut be sure to toss them with a tablespoonful of flour to keep them from sinking to the bottom of the cake while baking.
2. Bake in a pre-heated 250°F oven for 1 hour. Increase the temperature to 300°F and bake for an additional 45 minutes. Cool 20 minutes in the pan and then remove to finish cooling on a rack.
3. To serve you can either dust with powdered sugar or top with a glaze of your choice. We like a lemon glaze or a cream cheese based glaze on ours!