lumicero/recipes-ing2inst huggingface dataset:
Title: Oatmeal Cream Pie Cookies
Ingredients:
- 1 margarine
- 3/4 brown sugar
- 1/2 granulated sugar
- 1 molasses
- 1 vanilla extract
- 2 eggs
- 1 1/2 flour
- 1/2 salt
- 1 baking soda
- 1/4 cinnamon
- 1 1/2 quick oats
- 2 water
- 1/4 salt
- 1.5 marshmallow cream
- 3/4 powdered sugar
- 2/3 vanilla
- 1
Instructions:
1. In large bowl, beat margarine, brown sugar, granulated sugar, molasses, vanilla and eggs.
2. Add flour, salt, baking soda and cinnamon.
3. Mix in the oats.
4. Drop by ONE tablespoon onto a parchment lined cookie sheet.
5. Bake 8-10 minutes in a 350 degree oven, until just starting to brown around the edges. DON’T OVERCOOK!
6. After cookies have cooled, combine hot water with salt and mix until salt is dissolved.
7. In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla.
8. Beat on high until fluffy.
9. Add in salt water and mix until well combined.
10. Spread filling on one cookie and press second cookie on top.
Title: Lemon-Rosemary Layer Cake
Ingredients:
- 1 butter
- 2 1/2 sugar
- 4 eggs
- 1 all-purpose flour
- 4 baking powder
- 3 salt
- 1 1/2 baking soda
- 1/4 sour cream
- 1 1/2 lemon juice
- 6 lemon peel
- 3 fresh rosemary
- 3 cream cheese
- 16 confectioners' sugar
- 8 1/4 lemon peel
- 3 lemon juice
- 2 1/4
Instructions:
1. In a large bowl, cream butter and sugar until light and fluffy.
2. Add eggs and yolk, one at a time, beating well after each addition. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with sour cream, beating well after each addition.
3. Beat in the lemon juice, peel and rosemary.
4. Transfer to three greased and floured 9-in. round baking pans.
5. Bake at 350° for 25-30 minutes or until edges begin to brown.
6. Cool for 10 minutes before removing from pans to wire racks to cool completely.
7. FROSTING:
8. In a large bowl, beat cream cheese until fluffy.
9. Add the confectioners’ sugar, lemon peel and juice; beat until smooth.
10. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.
Title: Pear, Rhubarb and Strawberry Strudel - so Easy!
Ingredients:
- 3 pears
- 1 strawberry
- 1/2 rhubarb
- 1 1/2 butter
- 3 sugar
- 1/2 lime zest
- 1/2 cinnamon
- 1 puff pastry
- powdered sugar
Instructions:
1. Preheat oven to 425 degrees.
2. Use parchment paper on cookie sheet.
3. Start to prepare your fruit.
4. Peel, core and slice your pears.
5. Wash your berries and cut in halve.
6. Wash and slice your rhubarb, very thin.
7. Saute pears and rhubarb in butter for 1 – 2 minutes.
8. Remove from heat to cool.
9. Add lime zest, sugar and cinnamon, mix gently.
10. Now add the fresh strawberries gently into the mix.
11. Roll out the pastry to make 12 x 10” rectangle, on a floured surface.
12. If necessary, drain the cooled fruit.
13. Place the fruit in the middle of the pastry, horizontally, starting within ½ inch of the top and bottom edges.
14. Brush the melted butter on the edges of the pastry and fold over fruit.
15. Place seam side down on prepared cookie sheet.
16. Slash the top of the strudel every 2 inches.
17. Brush the strudel with the remaining melted butter and sprinkle on vanilla sugar.
18. Bake in a 425 degree oven for 30 – 35 minutes, until puffed and golden brown.
19. Allow to cool to room temperature and sprinkle with powdered sugar before cutting.
20. Serve plain or with ice cream, whipped cream, Crème Anglais or fresh clotted cream.
Title: Haystacks - 2010
Ingredients:
- 24 chocolate chips
- 8
- 4
Instructions:
1. melt chocolate chips in a large bowl over simmering water.
2. when chips are melted, stir in cereal, dried fruit and nuts.
3. drop by the tablespoon onto wax paper.
4. leave until set.
Title: Churros With Chocolate Dip
Ingredients:
- 6 water
- 1 butter
- 8 salt
- 1/4 all-purpose flour
- 1 eggs
- 3 sugar
- 1/4 ground cinnamon
- 1/4 dark semi-sweet chocolate
- 4 milk
- 2 cornstarch
- 1 sugar
- 1/4
Instructions:
1. To make the dunking chocolate: add chocolate and half the milk to a pan and heat, stirring, until the chocolate has melted.
2. Dissolve the cornstarch in the remaining milk and whisk into the chocolate with the sugar; cook on low heat, whisking constantly, until the chocolate is thickened, about 5 minutes.
3. Add extra cornstarch dissolved in water if it doesn’t start to thicken after 5 minutes.
4. Remove and whisk smooth; serve warm in cups of bowls for dunking churros.
5. To make the churros: heat the oil in a deep skillet to 375°F.
6. Heat water, butter, and salt to a rolling boil; add in flour all at once; stir vigorously over low heat until mixture forms a ball, about 1 minute.
7. Remove from heat; beat in the eggs all a once and continue beating until dough is smooth.
8. Spoon mixture into a pastry bag fitted with a star tube with a large (1/2 inch opening) star tip.
9. Squeeze 4-inch strips of dough into hot oil.
10. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side; drain on paper towels.
11. Mix sugar and cinnamon, roll churros in sugar (they need gentle handling if you do this), or sprinkle the sugar over the pile on your plate.
Title: Pao De-Lo
Ingredients:
- 10 flour
- 13 sugar
- 6 eggs
- 2 butter
Instructions:
1. Turn oven on first to 350 degrees.
2. Now butter angel food cake pan well.
3. In a large bowl beat egg whites until real stiff.
4. In another bowl beat yolks until lightly colored. Now fold into the stiff whites.
5. add the sugar and flour, mix well.
6. Pour into cake pan.
7. Bake about 45 minutes or until a toothpick comes out clean after inserting into cake.
8. Cool 10 minutes in upright position, then remove from pan.
Title: Gâteau De Pommes Grand-Mère (Grandmother's Apple Ca
Ingredients:
- 2 butter
- 2 golden delicious apples
- 1 1/2 calvados
- 1 1/4 sugar
- 2 ground cinnamon
- 2/3 plain yogurt
- 2 all-purpose flour
- 1 baking soda
- 1/2 eggs
- 3
Instructions:
1. Preheat the oven to 350°F.
2. Generously grease an 8-inch round cake pan (no need to grease if pan is nonstick).
3. Melt the butter in a medium skillet over medium-high heat. Sauté the apples, tossing occasionally, until golden brown, 5 to 7 minutes. Stir in the Calvados, 1 tablespoon of the sugar, and the cinnamon. Set aside until needed.
4. Whisk together the yogurt and the remaining sugar in a large bowl, until very smooth, about 2 minutes. Combine the flour and baking soda, then add the oil and eggs, whisking well after each addition. Stir the apple pieces into the batter.
5. Pour the batter into the prepared pan, spreading it evenly. Set on a sturdy baking sheet and bake for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack.
6. Note: The cake is best made several hours before serving, or better yet, the night before.
Title: Macadamia Cookies
Ingredients:
- 1 flaked coconut
- 1 1/4 white chocolate chips
- 1 vanilla extract
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly grease cookie sheets or spray with cooking spray or line with parchment paper.
3. In a large bowl crumble cookie dough.
4. Add remaining ingredients and mix well.
5. Drop dough by teaspoons onto prepared cookie sheets.
6. Bake for 10-12 minutes or until golden brown.
7. Cool for 2 minutes on cookie sheet.
8. Remove to wire rack.
Title: Snickerdoodle Cookies - Super Easy Version
Ingredients:
- 1/2 butter
- 3/4 margarine
- 1 sugar
- 1 1/4 egg
- 1 1/2 flour
- 1/4 baking powder
- 1 salt
- 1 sugar
- cinnamon
Instructions:
1. Preheat oven to 375°F for a non-stick cookie sheet, or 400°F for any other pan.
2. Cream the butter, then add sugar and mix.
3. Sift the flour,salt, and baking powder into the mixture, add egg and mix well.
4. In a separate bowl, mix the sugar and cinnamon for the topping.
5. If you find your dough is a bit too sticky, throw it in the freezer for roughly 15 minutes or until firm enough to handle.
6. Shape the dough into walnut size balls and roll in topping mixture.
7. Place about 2 inches apart on an ungreased cookie sheet.
8. Bake for about 8 to 10 minutes (8 is usually enough, so keep an eye out).
Title: Brownies
Ingredients:
- 12 unsalted butter
- 8 dark chocolate
- 8 granulated sugar
- 1/2 brown sugar
- 1/2 eggs
- 4 vanilla
- 2 all-purpose flour
- 1/2 sea salt
- 1 instant coffee powder
- 1
Instructions:
1. Position a baking rack in the lower third of the oven and preheat to 325°F Cut a piece of parchment with handles for an 8" x 8" x 2" anodized pan. Butter the top side of the parchment and dust with cocoa powder.
2. Melt the chocolate and leave to cool.
3. After the chocolate mixture has cooled to touch, use a large rubber spatula or wooden spoon and beat sugar and vanilla into the chocolate mixture. Next, beat in the eggs one at a time.
4. Add the flour, salt, and coffee and mix vigorously by hand for 5 minutes.
5. Pour the mixture into the prepared pan and tap the pan on a counter top to even out the batter. Bake for 22 minutes, take out the pan, and tap the pan on the counter twice to further even out and condense the batter.
6. Rotate and reinsert the pan to bake for another 22 minutes (or until a skewer inserted in the center comes out moist but free of uncooked batter).
7. Remove the pan from the oven and place on a cooling rack for 10 minutes. Remove the brownies from the pan using the parchment handles and place the brownies on the rack. Cool completely before cutting.
Title: Apple Crisp
Ingredients:
- 8 tart apples
- 4 sugar
- 2 lemon juice
- 2/3 all-purpose flour
- 2 brown sugar
- 1 brown sugar
- 1 salt
- 2 ground cinnamon
- 2/3 butter
Instructions:
1. Preheat oven to 375 degrees F.
2. In a 9 x 12 glass baking dish combine apples, sugar, and lemon juice. Set aside. In bowl combine flour, oats, brown sugar, salt and cinnamon. Toss with melted butter until mixture resembles coarse crumbles. Top apples with oat mix. Bake for 30-35 minutes or until tender. Serve topped with heavy cream or cool to room temperature and serve with icecream.
Title: Banana Tapioca Pudding
Ingredients:
- 2 3/4 skim milk
- 3 quick-cooking tapioca
- 1/3 sugar
- 1 egg
- 1 vanilla extract
- 2 bananas
Instructions:
1. In a saucepan, combine milk, tapioca, sugar and egg: let stand for 5 minutes with no heat.
2. Cover and stir over medium heat until mixture comes to a full boil; remove from heat.
3. Stir in vanilla and bananas.
4. Cool for 20 minutes.
5. Serve warm or cold.
Title: Coconut Macaroons
Ingredients:
- 1 1/3 unsweetened coconut
- 1/3 Splenda sugar substitute
- 2 salt
- 1/8
- 2
- 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. Combine coconut, splenda, flour and salt in mixing bowl.
3. Stir in egg whites and almond extract: mix well.
4. Drop by teaspoon onto lightly greased baking sheet.
5. Bake 20 to 25 minutes, or until edges are golden brown.
6. Watch closely, they burn easily.
7. Remove from baking sheet immediately.
8. Cool on rack.
9. Once cooled store in an airtight container.
10. Makes about 8 cookies.
Title: Soft Ginger Cookies
Ingredients:
- 1 unsalted butter
- 4 sugar
- 1/2 unsulphured molasses
- 2 eggs
- 1/2 salt
- 4 all-purpose flour
- 3/4 baking soda
- 3/4 ground ginger
- 1/2 ground cloves
- 1/2 cinnamon
- sugar
Instructions:
1. In a large bowl, cream butter till softened.
2. Beat in sugar till light and fluffy.
3. Beat in molasses, eggs-1 at a time- beating well after each addition, and salt.
4. Sift dry ingredients, mix two together well.
5. Form into 1 inch balls with sugar coated hands, roll in sugar and place on ungreased cookie sheets.
6. Bake at 350* 11-13 minutes.
7. Do not overbake.
8. Take out when center looks a little underdone.
9. Cool.
Title: Vegan Chocolate Ganache Pumpkin Spice Cake
Ingredients:
- 1/4 chocolate chips
- 2/3 pumpkin
- 1 vanilla
- 2 canola oil
- 2 ground flax seeds
- 1 1/4 Ener-G Egg Substitute
- 1/4 flour
- 1 1/2 cocoa powder
- 1/2 baking soda
- 1/4 baking powder
- 1 1/2 salt
- 1/4 cinnamon
- 1/8 nutmeg
- 3/4 clove
- 3 chocolate chips
- 1/4 margarine
- soymilk
Instructions:
1. Preheat oven to 350, grease or spray a 9x9 pan.
2. Melt chocolate chips in a double boiler (or in the microwave for 30 sec. intervals, stirring after each 30 seconds until melted) in a medium bowl.
3. Stir in pumpkin, vanilla, oil and flaxseed to the melted chocolate.
4. Mix all dry ingredients (flour, cocoa powder, baking soda, baking powder, salt, cinnamon, nutmeg and cloves) until well combined, and stir in wet ingredients.
5. Spread evenly into the pan (batter will be thick) and bake for 25 minutes or until toothpick inserted comes out clean. Let cool.
6. Ganache: melt margarine and soymilk in a small bowl (either in the microwave or on a double boiler). Stir in chocolate chips and continue heating until melted and smooth.
7. Spread over cake when cake is cooled, refrigerate cake if you want ganache to set (or dig in for melty chocolate-y heaven :D).
Title: Peanut Butter and Jelly Cookies
Ingredients:
- 18 peanut butter
- 1 butter
- 1/4 water
- 1/4 eggs
- 2 peanuts
- 1 1/4
- 1
Instructions:
1. Heat oven to 375.
2. In a large bowl mix half of the cake mix, peanut butter, butter, water, and eggs.
3. Shape dough into balls.
4. Roll each ball in peanuts.
5. Place on ungreased cookie sheet.
6. Press thumb deeply in center.
7. Bake 8-10 minutes.
8. Cool.
9. Fill each thumbprint with jelly.
Title: Chocolate Espresso Pudding - Cooking Light
Ingredients:
- 1/2 brown sugar
- 1/4 cornstarch
- 3 instant coffee granules
- 1 salt
- 1/8 non-fat soymilk
- 2 bittersweet chocolate
- 2 vanilla extract
- 1
Instructions:
1. Combine first 5 ingredients in a medium, heavy saucepan, and stir well with a whisk.
2. Gradually stir in milk, and bring to a boil over medium heat.
3. Reduce heat, and simmer 1 minute or until thick.
4. Remove from heat, and add chocolate, stirring until melted.
5. Stir in vanilla.
6. Pour about 1/2 cup pudding into each of 4 dessert dishes; cover surface of pudding with plastic wrap.
7. Chill at least 4 hours.
8. Remove plastic wrap to serve.
Title: Cheaters Strawberry Shortcake
Ingredients:
- 240 strawberries
- 3 sugar
- 2 Cool Whip
- 1
Instructions:
1. Bake cake according to package instruction. Cool on a wire rack.
2. While the cake is cooling, gently toss the strawberry slices with sugar (if using). Let sit on the counter for 30 minutes. You'll also get some very nice juice to drizzle.
3. To serve, cut cake into individual serving size pieces. Then cut each piece horizontally into two layers.
4. Spread the bottom layer with Cool Whip. Top with some of the strawberries. Do not mound them, or the next layer will slide off.
5. Top with second layer of cake and press gently.
6. Add a large dollop of Cool Whip and garnish with more strawberries.
7. Yes -- that simple.
Title: Pumpkin Mousse
Ingredients:
- 1 pumpkin
- 3 heavy cream
- 3/4 pumpkin pie spice
- 1/2 vanilla extract
- 1
Instructions:
1. Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan.
2. Simmer over medium heat for 5 minutes. Cool fully.
3. Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture.
4. Pour into a serving dish and crumble the ginger snaps over top before serving.
Title: Raspberry Yogurt Cake
Ingredients:
- 1/2 butter
- 3/4 brown sugar
- 2 eggs
- 1 1/4 low-fat plain yogurt
- 1/2 frozen raspberries
- 100 fresh raspberries
- 80 light cream cheese
- 1/3 icing sugar
- 1 lemon juice
Instructions:
1. Preheat oven to 180 degrees and grease a non-stick loaf pan; Use any method to grease; oil spray etc; line base AND sides with baking paper.
2. Note: Make sure to leave extra so it will be easy to get out when fully baked.
3. Beat together butter/dairy spread and sugar until light and fluffy; add eggs, beating until combined.
4. In bowl, transfer mixture above and stir in flour, yogurt and raspberries; pour mixture into loaf-pan.
5. Bake uncovered for about 1 hour (maybe a little over by 5- 10 minutes).
6. Remove and turn onto wire rack.
7. Whisk together softened cream cheese, sugar and lemon juice until smooth.
8. Spread frosting/Icing on top and-- enjoy!
Title: Pound Cake With Ruby Cranberry Sauce
Ingredients:
- 1 fresh cranberries
- 3 frozen cranberries
- 1 sugar
- 1/2 water
- 1 -2 brandy
- 1 mint
Instructions:
1. Stir cranberries, sugar and water in 2-qt saucepan.
2. Cook over medium heat until mixture comes to a boil, about 5-10 minutes.
3. Continue cooking, stirring occasionally, until cranberries pop, about 3-4 minutes.
4. Cool 30 minutes.
5. Stir in brandy.
6. Place in microwave-safe bowl.
7. Cover; refrigerate until serving time.
8. Just before serving, microwave sauce on HIGH, stirring once, until warm (1-2 mins).
9. Use 2 tablespoons sauce over each serving or slice of cake.
10. Garnish with sweetened whipped cream or frozen topping, almond slivers, and sprig of mint.
Title: Lemon Almond Cake
Ingredients:
- 3 flour
- 1 baking powder
- 1 salt
- 3/4 butter
- 1 sugar
- 4 eggs
- 1 skim milk
- 2 lemons, zest of
- 1 sugar
- 1/2 lemon juice
- 1/3
Instructions:
1. Sift together dry ingredients.
2. Add wet ingredients.
3. Pour into a 9 by 13 inch pan.
4. Bake at 350 for 15 to 20 min until set.
5. Let cool.
Title: S'mores for Grownups
Ingredients:
- 20 marshmallows
- 10 sweetened condensed milk
- 1 butter
- 4 water
- 2 vanilla
- 2
- 1 1/2
Instructions:
1. Mix all sauce ingredients except vanilla in sauce pan.
2. Cook and stir till smooth .
3. Remove from heat and stir in vanilla.
4. Roast 2 marshmallows for each cookie.
5. Place on cookie and drizzle with chocolate sauce.
Title: Uncle Bill's Variety of Fruit Fillings for Pyroshky
Ingredients:
- 3 apricots
- 2 granulated sugar
- 1/2 tapioca starch
Instructions:
1. If using strawberries, remove hulls, wash and slice.
2. If using raspberries, huckleberries, use whole.
3. If using rhubarb, cut into small pieces.
4. If using cherries, pit first.
5. If using peaches or apricots, remove stones and cut fruit into pieces.
6. In a mixing bowl, mix together sugar and tapioca starch, mix well to blend.
7. Add sugar/tapioca starch mixture to fruit and mix well to coat.
8. Let sit for 5 minutes before using.
9. Fill pastry cups with 1 1/2 tablespoons of your choice of fruit mixture.
10. Add 1/2 teaspoon of granulated sugar to each tart.
11. Bake in preheated 400 F oven for 12 to 15 minutes or until crust is just lightly browned.
Title: Margarita Cupcakes
Ingredients:
- 1 lime
- 9 1/2
- 1/2
- 3
- 2
- 1
Instructions:
1. Preheat oven to 350 Degrees.
2. Line 24 muffin tins.
3. Mix wet ingredients.
4. Add to dry ingredients.
5. Beat low for 30 sec.
6. Beat Medium for 2 minute.
7. Fill each one 2/3 of the way full.
8. Bake 20-25 minutes.
9. Frost after cooling.
10. Top with green sprinkles.
Title: cake icing
Ingredients:
- 2 powdered sugar
- 1 1/2 shortening
- 2 vanilla extract
- 1 salt
- 1/4 tap water
- 1/2
Instructions:
1. Cream shortening.
2. add extracts and salt mix till blended.
3. Then add little powdered sugar and little water.
4. mix on med speed till all sugar and water is used.
5. this makes about 2 c.
6. I figured that for a wedding cake 3 tier 6 10 14 takes 5 batches of icing for a finished cake if you are doing flowers need to add a little more powdered sugar to get a stiffer icing.
Title: Cream Cheese Frosting
Ingredients:
- 16 cream cheese
- 6 unsalted butter
- 1 fine salt
- 1 vanilla extract
- 2 confectioners' sugar
Instructions:
1. Add the cream cheese and butter to a stand mixer fitted with the paddle attachment. Beat until light and fluffy, about 4 minutes, scraping down the sides of the bowl at least once. Add the salt and beat another minute, then add the vanilla. Reduce the mixer speed to low and slowly add the confectioner's sugar. Beat until fully incorporated.
2. Use on your favorite red velvet cake.
Title: Banana Nut Bread Trifle
Ingredients:
- 3 2% low-fat milk
- 2 bananas
- 4 Cool Whip Lite
- 3
- 8
Instructions:
1. Prepare pudding and pie filling according to package directions using the 2 cups of milk.
2. Layer half the bread cubes, pudding, banana slices, and Cool Whip in a 2 quart serving bowl. Repeat with remaining ingredients.
3. Cover and refrigerate until serving time, but no longer than 24 hours.
Title: Lemon Snowball Cookies
Ingredients:
- 1/2 vegetable shortening
- 1 fresh ginger
- 1 vanilla extract
- 2 lemon peel
- 1 brown sugar
- 1 ground ginger
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1/4 eggs
- 2 all-purpose flour
- 2 1/2 powdered sugar
- 1 water
- 4
Instructions:
1. In a large mixing bowl beat shortening, ginger, vanilla, crushed loose tea leaves, and lemon peel on medium speed until fluffy. Add brown sugar; beat until well combined. Beat in the ground ginger, baking powder, baking soda, and salt. Beat in eggs. Beat in as much of the flour as you can; stir in remaining flour by hand. Refrigerate dough 1 hour or until easy to handle.
2. Heat oven to 350*F.
3. Shape dough into 1" balls. roll in granulated sugar and place on two ungreased baking sheets.
4. Bake 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Move to wire racks to cool completely. Dip in Powdered Sugar Glaze and toppings; let stand on waxed paper to dry.
5. Powdered Sugar Glaze:
6. In a bowl stir 1 cup powdered sugar and about 4 teaspoons water to reach drizzling consistency.
7. Chocolate Variation:
8. Prepare as directed, adding 1/4 cup unsweetened cocoa powder with the brown sugar, and reducing the flour to 2 1/3 cups. Bake 10 minutes or until edges are set. Dust with powdered sugar.
Title: Pecan Sour Cream Pound Cake
Ingredients:
- 1/4 pecans
- 3 cake flour
- 1/2 salt
- 1/4 baking soda
- 1 unsalted butter
- 3 white sugar
- 6 eggs
- 1 vanilla extract
- 1 sour cream
- 1 confectioners' sugar
- 3 vanilla extract
- 1
Instructions:
1. Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
2. In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
3. Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
4. To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
Title: Vanilla Panna Cotta With Fresh Mango Compote
Ingredients:
- 1/2 vanilla bean
- 1 1/4 heavy cream
- 1 sugar
- 6 agar-agar flakes
- 2 mangoes
- 2 water
- 1/2 fresh lemon juice
- 3 fresh lime juice
- 2
Instructions:
1. Equipment:.
2. 4 (5- to 6-ounces) glasses or ramekins.
3. Using a paring knife, scrape vanilla seeds from pod into a 1 1/2- to 2-quarts heavy saucepan, then add pod, milk, cream, and 3 tablespoons sugar. Bring to a boil. Whisk in agar and simmer, whisking, until completely dissolved, about 5 minutes. Discard pod. Cool panna cotta slightly. Pour into glasses and chill until set, at least 2 hours.
4. Meanwhile, peel mangoes and thinly slice.
5. Bring water, juices, and remaining 3 tablespoon sugar to a simmer in cleaned saucepan, whisking until sugar has dissolved. Pour over mangoes in a bowl and macerate until ready to use. Serve panna cotta with mangoes.
Title: Buttermilk Cake
Ingredients:
- 2 flour
- 1/2 baking soda
- 1/4 salt
- 2 1/2 sugar
- 1 shortening
- 4 eggs
- 1 buttermilk
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350.
2. In a bowl sift together flour, baking soda and salt. Set aside.
3. In a seperate bowl cream together shortening and sugar. Add eggs one at a time. When eggs are combined add buttermilk, vanilla and orange extract.
4. Slowly combine flour mixture and buttermilk mixture until combined. Pour into a bundt pan and bake for 60 minutes or until done all the way through.
Title: Chocolate Balls
Ingredients:
- 1 egg
- 1 sugar
- 1/2 peanut butter
- 1/2 walnuts
- 1 dates
- 12 green cherries
- 12 red cherries
- 1 coconut
- 1 chocolate chips
- 1
Instructions:
1. Mix thoroughly and let stand in fridge for 1 hour.
2. Roll in small balls. Rturn to refrigerator for another hour.
3. Melt together over warm water: 1/4 bar parrafin wax, bittersweet chocolate and chocolate chips.
4. Dip the balls in the melted chocolate mixture and place on parchment lined baking dish and refrigerate,.