lumicero/recipes-ing2inst huggingface dataset:
Title: Low-Fat Holiday Sugar Cookies With Icing That Hardens
Ingredients:
- 1/2 sugar
- 3 margarine
- 1 vanilla
- 1/2 flour
- 1 1/4 baking powder
- 1/4 salt
- 1/8 cream of tartar
- 1/4 powdered sugar
- 3/4 skim milk
- 3 3/8 vanilla
- 1/8 light corn syrup
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Beat margarine and sugar until well mixed, adding egg white and vanilla as you go.
3. Whisk baking powder, flour, tartar, and salt in another bowl. Mix bit-by-bit into egg mixture, not adding any more if the dough is too thick.
4. Knead dough 3-5 times on heavily floured surface until smooth and at your desired consistency.
5. Roll dough out on the heavily floured surface with a floured rolling pin, and cut shapes out. Place them on a cookie sheet, covered in parchment paper. (Don't sub the parchment paper for oil, butter, or cooking spray. Bottoms will crisp).
6. Bake in oven for 7-10 minutes until tops of cookies have firmed, checking every few minutes to make sure they don’t brown (these are best light and soft).
7. Take out of oven and place on cooling rack.
8. While cooling, mix powdered sugar and milk until smooth. Beat in corn syrup and vanilla until shiny.
9. Add food colouring to icing if you wish, and ice the cookies once they have cooled. ENJOY!
Title: Pastelillos De Guayaba (Guava Pastries)
Ingredients:
- puff pastry sheet
- guava
- powdered sugar
Instructions:
1. Preheat oven at 350°F.
2. Unfold pastry and cut into 1 1/2 inch squares or any size you like.
3. Place the squares on ungreased baking sheet (I use a silicone baking liner over a baking sheet) this goes in the oven for 17 - 20 minutes.
4. When the squares are cool, separate into two pieces then spread the filling of your choice and put it together again.
5. Sprinkle powdered sugar on top.
Title: Chocolate Banana Bars
Ingredients:
- 1 white flour
- 1 wheat flour
- 2 baking powder
- 1/2 salt
- 2/3 Splenda sugar substitute
- 2/3 Egg Beaters egg substitute
- 1/4 chocolate chips
- 1
- 12
Instructions:
1. Preheat oven to 350 degrees.
2. spray an 8x15 pan with pam.
3. Combine flour, baking powder and salt.
4. Cream together butter and sugar until light and fluffy.
5. Beat in egg.
6. Blend in banana, then flour mixture.
7. Stir in chocolate chips.
8. Spread in greased and floured pan
9. Bake 20-25 minutes.
Title: Blueberry-Peach Pie With Pecan Crumb Topping
Ingredients:
- 1 fresh blueberries
- 3 sugar
- 1/2 fresh lime juice
- 2 lime, zest of
- 1 cornstarch
- 1 all-purpose flour
- 3 pecan halves
- 3/4 sugar
- 3/4 salt
- 1/2 unsalted butter
- 1/4 milk
- 6
- 1
Instructions:
1. Place prepared pie crust (one that has been rolled out, placed in 9-inch pie pan, and edges crimped/fluted) in the freezer for 15 minutes; preheat oven to 400°.
2. In a large bowl, combine the blueberries, peaches, ½ cup sugar, lime juice, and lime zest; mix well and then set aside for 10 minutes.
3. In a small bowl, mix the cornstarch and 2 tablespoons sugar; stir this mixture into the fruit mixture.
4. Turn the filling into the chilled pie crust; smoothing the top with a spoon or your hands; place the pie on the center oven rack and bake for 30 minutes.
5. Meanwhile, to make the topping—combine the flour, pecans, sugar, and salt in a food processor; pulse several times to chop the nuts coarsely.
6. Scatter the butter over the top and pulse again until the mixture resembles fine crumbs.
7. Sprinkle the milk over the mixture and pulse again briefly.
8. Transfer the topping to a bowl and rub it between your fingers to make damp, gravelly crumbs; refrigerate until ready to use.
9. Remove the pie from the oven and decrease temperature to 375°; carefully dump the crumbs in the center of the pie; spreading them evenly over the surface with your hands.
10. Tamp them down lightly; return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
11. Slide a large foil-lined baking sheet onto the rack below to catch any drips.
12. Continue to bake 30-40 minutes until the juices bubble thickly around the edge.
13. If necessary, cover the pie with loosely tented foil for the last 15 minutes to keep the top from getting too brown.
14. Transfer pie to a wire rack; let cook for at least 2 hours before serving.
Title: Pasteis De Nata or Baked Custard Cups
Ingredients:
- 2 half-and-half cream
- 8 vanilla
- 1 flour
- 2 white sugar
- 1
- 397
Instructions:
1. Preheat oven to 350°F.
2. **24 Hours before you make the pasteis de nata, remove tenderflake puff pastry from the freezer and let unthaw at room temperature.
3. Place all filling ingredients in a saucepan and whisk together until it is somewhat frothy in appearance. The temperature of the stove should be at medium heat. Stir constantly.
4. Bring liquid mixture to a slow boil. Remove from heat when the mixture has thickened.
5. Let mixture cool completely before pouring into the tart shells.
6. The tenderflake puff pastry block will come in two blocks. (Cut each block into 12 if using large cups and 24 if using mini cups).
7. Dust knife with flour as needed when cutting to prevent sticking.
8. Roll each piece of dough in the palm of your hand, like you would a meatball. Then flatten out by pressing your palms together.
9. Dust fingers with flour before working each piece in a rotating circular motion to expand to size. Spray muffin tin with non stick spray even if they are non stick !
10. Place dough in muffin tin and work in so that the dough is even with the top edge.
11. Fill each tin which is lined with dough with the filling so that filling is almost to the top.
12. For large cups bake for 35-45 minutes and for mini cups bake for 20-28 minutes. Until golden in colour or desired colour has been achieved (SOME PREFER TO HAVE THEM A DARK CARMEL COLOR ON TOP). I use a convection oven so adjust your heat and length of baking time accordingly.
13. ***When you remove the cups from the oven you will notice the filling to be quite puffed up but they will deflate once they start to cool.
14. Let baked cups cool completely then refrigerate in an airtight container.
15. These tasty morsels never last long enough to freeze so I am not sure if they keep well frozen.
Title: Peach and Maple Sour Cream Pecan Pie
Ingredients:
- 2 sugar
- 3 sour cream
- 1/4 all-purpose flour
- 1/4 vanilla extract
- 1/2 all-purpose flour
- 2 whole wheat flour
- 3 brown sugar
- 1/2 pecans
- 1 ground cinnamon
- 1/4 butter
- 1/4
- 1/2
- 1/4
- 1
- 1/4
Instructions:
1. Mix the peaches and preserves and place them into the pie crust.
2. Mix the sugar, sour cream, egg yolks, flour and vanilla and pour over the peaches.
3. Bake in a preheated 425F oven for 30 minutes.
4. Mix the flours, sugars, pecans, cinnamon and butter until it forms crumbs.
5. Sprinkle the crumbs over the pie.
6. Bake in a preheated 425F oven until the top is golden brown and a toothpick pushed into the center comes out clean, about 15-20 minutes.
Title: Raspberry Crisp
Ingredients:
- 4 fresh raspberries
- 3/4 sugar
- 2 cornstarch
- 1 3/4 quick oats
- 1 flour
- 1 brown sugar
- 1/2 baking soda
- 1/2 butter
Instructions:
1. Crush 1 cup berries; add enough water to measure 1 cup.
2. In saucepan, mix sugar and cornstarch; stir in raspberry mixture.
3. Bring to a boil; cook and stir for 2 minutes.
4. Remove from heat, stir in remaining berries.
5. Cool.
6. In bowl, combine oats, flour, brown sugar and baking soda.
7. Cut in butter to make crumbs.
8. Press half into a greased 9x9 baking dish.
9. Spread with berries.
10. Sprinkle with remaining crumbs.
11. Bake at 350* for 25 minutes.
Title: Tangy Lemon Curd
Ingredients:
- 4 lemons
- 5 eggs
- 9 unsalted butter
- 14 margarine
- sugar
Instructions:
1. Extract the juice of the lemons, and then grate the rind very thinly.
2. Beat the eggs, and then put the eggs, lemon rind and lemon juice, butter and sugar into the top of a double boiler.
3. Stir over simmering water until the mixture is glossy and thick enough to coat the back of wooden spoon.
4. Strain into sterilized jars and cover.
5. Unless you plan to use the lemon curd within a couple of days, refrain from making large quantities at a time.
6. Store in a fridge.
Title: Lemon-Black Pepper Cornmeal Cookies
Ingredients:
- 1 1/4 flour
- 1 cornmeal
- 3/4 fresh ground black pepper
- 1 salt
- 1 unsalted butter
- 1 sugar
- 1/4 lemon, zest of
- 2
Instructions:
1. Whisk the flour, cornmeal, black pepper and salt together in a medium bowl.
2. Beat the butter, sugar, and zest in a bowl with electric mixer, beginning on low and increasing to medium-high speed, until light and fluffy.
3. Add the egg yolks, and beat to combine well.
4. Reduce speed to low, add flour mixture, and beat on low speed just until blended: dough will be crumbly.
5. Press the dough together with your hands and divide in half.
6. Place each half on a sheet of wax paper and form each piece into a 10X1-3/4 inch log.
7. Smooth each log with dampened fingers.
8. Chill the logs, wrapped in wax paper, for at least 3 hours, or until very firm.
9. At least 25 minutes before baking, preheat oven to 400-degrees.
10. Butter 2 large nonstick baking sheets.
11. Cut each log into 1/4-inch thick rounds and arrange the rounds 2 inches apart on the baking sheets.
12. Bake, 1 sheet at a time (or, if using 2 sheets, rotate halfway through baking), until the edges of the cookies are golden brown, about 10 minutes.
13. Transfer to rack and let cool.
Title: Ez Cherry Cheesycake Torte
Ingredients:
- 1 water
- 1 eggs
- 4 cream cheese
- 1 evaporated milk
- 1/3 cherry pie filling
- 1
Instructions:
1. Preheat oven to 350 dg.
2. Generously grease and lightly flour a 10" tube pan or spray with Pam.
3. In a large mixing bowl, combine dry cake mix, water and eggs. Blend and beat as directed on package. Pour about half of batter into prepared pan.
4. In small mixing bowl, beat cream cheese and milk until smooth. Spoon over batter in pan without touching sides of pan.
5. Spoon 1 C cherry pie filling over cream cheese mixture, also being careful not to touch pan.
6. Spoon remaining batter over cheese mixture.
7. Bake at 350 dg. for 50-55 minutes. Remove from oven and cool 15-20 minutes. Loosen cake by running knife around edges of pan and center "spindle" and remove from pan onto serving plate.
8. Serve with remaining cherries spread over top of cake, or in quantity to your liking.
9. Store leftover cake in the refrigerator.
Title: Million Dollar Cake
Ingredients:
- 1 eggs
- 2 ketchup
- 2 applesauce
- 2
- 1
- 1/2
Instructions:
1. Heat oven to 350°F.
2. In a medium mixing bowl mix all ingredients with a hand mixer on low for 30 seconds, scrape bowl.
3. On medium speed mix for 2 minutes, scraping bowl occasionally.
4. Pour into a 9x13" greased pan.
5. Bake for 30-40 minutes until a toothpick comes out clean.
6. Cool completely, then dust with powdered sugar or frost as desired.
Title: Easy and Delicious Cake
Ingredients:
- 1 eggs
- 4 water
- 1
- 1/2
- 2
Instructions:
1. Mix first four ingredients, and add one can of frosting to the batter.
2. Bake at 350° F for 45 minutes.
3. Put other can of frosting on microwave oven to thin slightly, then pour over cooled cake.
4. Original note says coconut pecan and lemon frostings are specially good for this recipe.
Title: Summer Abundance Fruit Salad
Ingredients:
- 2 nectarines
- 2 plums
- 1 plums
- 1 blueberries
- 2 raspberries
- 1/3 seedless grapes
- 4 fresh mint leaves
- 1 sugar
- 1/2 heavy cream
- vanilla
Instructions:
1. Dice peach and plums into 1/2-inch size (approx. 1 cm).
2. Slice grapes in half lengthwise.
3. Finely mince the mint leaves.
4. Mix all the fruit and the mint leaves in a bowl with 3 Tbsp of sugar. Cover and set aside in refrigerator for at least an hour.
5. Just prior to serving, mix remaining 1 tbsp sugar and vanilla with the heavy cream, and whip until it holds soft peaks.
6. Mix the fruit thoroughly one more time, some of the raspberries will have macerated to juice, and that is deliciously fine!
7. Serve fruit in bowls or glasses (or paper cups if you want to).
8. Top each serving with a dollop of whipped cream.
Title: Candy Cane Cookies
Ingredients:
- 1 butter
- 1 confectioners' sugar
- 1 egg
- 1 1/2 vanilla extract
- 1 all-purpose flour
- 1 1/2 salt
- 1 white sugar
- 1/2
Instructions:
1. Preheat oven to 375º. Mix butter, sugar, egg and flavorings throughly.
2. Add flour and salt, mix well.
3. Shape dough into a disk and wrap with plastic wrap; chill for at least 2 hours or until easy to handle.
4. Roll into 4 inch strips; place on baking sheet. Curve top down to form a handle or cane.
5. Bake 9 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture.
6. Dough may be divided in half and colored with 1/2 teaspoon red food coloring if desired. Roll each color into strips, place side-by-side, press together lightly and twist like a rope.
Title: Dark Chocolate Cake
Ingredients:
- 3/4 black coffee
- 1/2 sugar
- 1 1/4 butter
- 125 eggs
- 3 salt
- 1 vanilla
- 1 bicarbonate of soda
- 1 sour cream
- 1/2 plain flour
- 2 sugar
- 1/2 dark chocolate
- 125 sour cream
- 1/2 salt
- 1 icing sugar
- 2
Instructions:
1. Stir hot coffee gradually into cocoa.
2. Combine 1 1/4 cups sugar with butter, egg yolks, salt, vanilla and half the cocoa mixture.
3. Beat until light and creamy.
4. Mix bicarbonate of soda and sour cream together.
5. To butter and sugar mix add sour cream and coffee-cocoa alternately with sifted flour.
6. Beat egg whites until soft peaks form, gradually add the 1/2 cup sugar, beat until the meringue stands in stiff peaks.
7. Fold into chocolate mixture.
8. Pour into a deep 23cm (9 inch) or 25cm (10 inch) greased and lined cake tin.
9. Bake in a moderate (180c/350f) oven 1-1 1/4 hours.
10. Cool completely, then split in 2 layers and fill with whipped cream.
11. Spread frosting in a thin layer over top and sides of cake.
12. Refrigerate until Sour Cream Frosting is firm.
13. SOUR CREAM FROSTING: Melt chocolate over hot water.
14. Remove from heat and cool slightly, then stir in sour cream and salt.
15. Add sifted icing sugar and beat until a spreading consistency.
Title: Coffeecake or Strudel Dough
Ingredients:
- 2 warm water
- 1/2 granulated sugar
- 1/4 shortening
- 1/3 salt
- 1/2 egg
- 1 all-purpose flour
- 2 1/2
Instructions:
1. To make the dough: Dissolve yeast in warm water; set aside. In a large bowl, beat sugar, shortening and salt until fluffy. Add egg and a few drops of yellow coloring; mix well. Blend in flour, then add yeast and mix to a smooth, elastic dough.
2. Cover bowl; let rise until doubled, 45 to 60 minutes.
Title: Southern Fruitcake
Ingredients:
- 3 light brown sugar
- 3 butter
- 12 eggs
- 2 raisins
- 3 currants
- 2 dried figs
- 2 dates
- 2 citron
- 2 lemon peel
- 1 flour
- 2 brandy
- 1 cinnamon
- 1 mace
- 3 ground cloves
- 1/4 allspice
- 2 nutmeg
- 2 baking soda
- 2
- 1
Instructions:
1. Preheat oven to 275F and grease a 10" tube pan plus a loaf pan.
2. Beat egg whites stiff.
3. Cream sugar and butter; add egg yolks and beat.
4. Fold in egg whites.
5. Sift the dry ingredients together.
6. Dredge the nuts and fruit with a little of the flour mixture.
7. Add dry ingredients to batter; fold in nuts and fruits.
8. Add brandy and blend thoroughly.
9. Pour into prepared pans and bake 3 3/4 hours to 4 hours for the tube pan; 3 to 3 1/4 hours for the loaf.
Title: Apricot Cream Cake
Ingredients:
- 1 eggs
- 1/3 water
- 3 vanilla flavor instant pudding and pie filling mix
- 1 milk
- 1 flaked coconut
- 3/4 mint leaf
- 1 1/2
- 1/4
Instructions:
1. Preheat oven to 350ºF. Grease and flour two 9-inch round cake pans. Prepare, bake and cool cake as directed on package.
2. Split each cake layer in half horizontally. (I used dental floss while my husband gently held the cake in place with a clean kitchen towel. It was very easy to do!) Reserve 1 tablespoon preserves. Place one split cake layer on serving plate. Spread one-third remaining preserves on top. Repeat with remaining layers and preserves, leaving top plain.
3. Prepare pudding mix as directed on package using 3/4 cup milk. In a large bowl, beat whipping cream until soft peaks form. Fold whipping cream into pudding. Spread on sides and top of cake. Garnish with coconut, apricot halves and mint leaves. Warm reserved preserves to glaze apricot halves. Refrigerate until ready to serve.
Title: Applesauce Cake
Ingredients:
- 1 1/2 golden raisins
- 3/4 shortening
- 2 sugar
- 3 eggs
- 2 1/2 all-purpose flour
- 3 cinnamon
- 2 baking soda
- 2 nutmeg
- 3/4 salt
- 1/2 applesauce
- 2 walnuts
- 1
Instructions:
1. Cover raisins with boiling water. Soak 30 minutes. Drain, Cream shortening with sugar.
2. Add eggs and beat well. Sift together dry ingredients add alternately with applesauce to creamed mixture.
3. Fold in raisins and nuts. Bake in greased and floured 12 cup bundt pan at 350 for 55-60 minutes, or until cake tests done.
4. Let cool in pan for 10-15 minutes, turn out on wire rack or serving plate to complete cooling.
5. Variation; Omit raisins and add 1 cup chocolate chips.
Title: South Seas Luau Cake
Ingredients:
- 6 salt
- 1/4 raisins
- 1 1/4 sugar
- 1/4 butter
- 2 cream cheese
- 1 sugar
- 1 vanilla
- 1 1/2 eggs
- 2 flour
- 4 baking powder
- 2
Instructions:
1. Grease a Bundt pan.
2. Combine nuts, coconut and 2 tablespoons sugar. Sprinkle pan with mixture.
3. Cream butter and cream cheese.
4. Add sugar and beat until fluffy. Add vanilla.
5. Beat in eggs one at a time.
6. Add flour, baking powder and salt.
7. Beat 10 minutes.
8. Mix in raisins and any leftover nut and coconut mixture.
9. Bake in 300° oven for 1 1/2 hours.
10. Cool upside down in pan on cake rack.
11. Loosen cake and Invert on serving plate.
Title: Crackled Sugar Cookies
Ingredients:
- 1 1/4 sugar
- 1 butter
- 3 vanilla extract
- 1 all-purpose flour
- 2 1/2 cream of tartar
- 1/2 baking soda
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly grease two baking sheets.
3. Cream sugar and butter together until light.
4. Beat in yolks and vanilla.
5. Sift together the measured sifted flour, baking soda and cream of tartar then fold into the butter sugar mixture.
6. Form dough into walnut size balls.
7. Place 2" apart on the cookie sheets.
8. Do not flatten.
9. Bake for about 11 minutes until the tops are cracked and just turning color.
10. Cool on cookie sheet 2 minutes.
Title: Prune Whip
Ingredients:
- 3 salt
- 1/4 sugar
- 6 prune baby food
- 1 lemon juice
- 1 milk
- 1 sugar
- 3 vanilla
- 3
- 1/2
Instructions:
1. Beat together 3 egg whites with salt.
2. Add the 6 Tbsp.
3. sugar and beat until stiff.
4. Fold in the prunes and lemon juice.
5. Place in a casserole dish and place the dish in a pan of water.
6. Bake at 350F for 30 minutes.
7. Custard: Scald the milk in a double boiler.
8. Beat together egg yolks, sugar and vanilla.
9. Add this egg mixture slowly to the milk.
10. Continue cooking to thicken.
11. Serve the prune whip with the custard on top.
Title: Island Rice Pudding
Ingredients:
- 2 water
- 1 arborio rice
- 1 salt
- 2 milk
- 1/4 - 1/2 sugar
- 1 cinnamon
- 1 fresh ginger
- 1/2 raisins
- 1 dried shredded coconut
- 1 papaya
Instructions:
1. Bring water to a boil in a medium saucepan. Add rice & salt. Cover & cook on low heat until almost all the water is absorbed, about 15 minutes.
2. Add milk & cook uncovered, stirring frequently until about 1/2 the milk is absorbed. Stir in the 1/4c sugar, cinnamon, ginger, and raisins. Continue to cook until the rice is soft & the milk is absorbed.
3. Stir in coconut. Gently fold in papaya. Taste & add more sugar, if desired.
4. Serve warm or cold.
Title: Boston Creme Cupcakes
Ingredients:
- 1 1/4 vanilla instant pudding mix
- 1 pure vanilla extract
- 1 heavy cream
- 12 powdered sugar
- 1
- 1/4
Instructions:
1. Combine milk, instant pudding mix, and vanilla extract in a large bowl.
2. Beat mixture with a hand mixer for 2 minutes, or until it thickens.
3. Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip.
4. Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.
5. Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges.
6. Remove from heat, add chocolate morsels to pan, and whisk until smooth.
7. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze.
8. Refrigerate until set, at least 1 hour, before serving.
9. Sprinkle with powdered sugar.
Title: Skillet Peaches 'a La Mode
Ingredients:
- 15 butter
- 1 sugar
- 1 cinnamon
- 1/4 butter
- 1/3 nectarines
- 6 -8 brown sugar
- 1/4 fresh raspberries
- 2 blueberries
- 1 vanilla ice cream
Instructions:
1. PREPARE SUGARED PASTRY by preheating oven to 375 degrees F. Let one 15-ounce rolled refrigerated pie crust stand at room temperature for 15 minutes. Line a baking sheet with nonstick foil or parchment paper. Unroll crust onto lightly floured surface. Brush with 1 tablespoon melted butter. Sprinkle with 1 tablespoon coarse decorating sugar or granulated sugar and 1/4 teaspoon cinnamon. Cut pastry in half. Cut halves into strips, stars, or desired shapes. Place on prepared sheet. Bake 10-12 minutes or until lightly browned. Cool on baking sheet on wire rack. NOTE: This recipe uses only half of the pastry strips; the rest can be frozen up to 3 months and can be used to top other summer fruit recipes.
2. PREPARE SKILLET PEACHES by melting the 1/3 cup butter in a 12-inch skillet over medium-high heat. Add the peaches, skin side up. Reduce heat to medium; cook 4-5 minutes, turning once. Remove peaches to bowls.
3. Add nectar and brown sugar to skillet. Cook and stir over medium heat 1-2 minutes or until sugar is dissolved and syrup forms.
4. Spoon syrup on peaches. Top with berries and strips of sugared pastry. Serve with ice cream.
Title: Apricot-Rum Cake
Ingredients:
- 1 all-purpose flour
- 2 sugar
- 1 1/2 baking powder
- 3 salt
- 1 water
- 1/2 vanilla extract
- 5 cream of tartar
- 3/4 sugar
- 3 water
- 1 orange
- 1/2 lemon
- 1 1/2 light rum
- 1 1/2 lemon juice
- 1 apricots
- 1/2 figs
- 1 pecan halves
- 1/2 heavy cream
- 1/2
- 30
- 17
- 1/3
- 1
Instructions:
1. To make chiffon cake: Let egg whites warm to room temperature in large bowl of electric mixer--about 1 hour.
2. Preheat oven to 325*F. Sift flour with 1 1/2 cups sugar, the baking powder and salt into another large bowl. Make well in center.
3. Add, in order, oil, egg yolks, 3/4 cup water, the orange peel and vanilla; beat with spoon until smooth.
4. In large bowl of electric mixer, at high speed, beat egg whites with cream of tartar until stiff peaks form when beater is slowly raised.
5. Pour egg-yolk mixture gradually over egg whites; with rubber scraper or wire whisk, using an under-and-over motion, gently fold into egg whites just until blended.
6. Turn into ungreased 10-inch tube pan; bake 55 minutes.
7. Increase temperature to 350*F; bake 10 minutes longer, or until cake tester inserted in center comes out clean.
8. Invert pan over neck of bottle; let cake cool completely--1 1/2 hours.
9. Meanwhile, make rum syrup: In medium saucepan, combine sugar with 1 1/2 cups water; bring to boiling, stirring until sugar is dissolved. Add orange and lemon slices. Boil uncovered, 10 minutes, or until syrup measures 1 cup. Remove from heat. Add rum.
10. With cake tester, make holes, 1 inch apart, in top of cake in pan. Pour warm syrup over cake, 1/4 cup at a time. Let stand at room temperature 1 hour, or until all syrup is absorbed.
11. Make apricot glaze: In small saucepan, melt preserves over low heat. Stir in lemon juice (or orange juice); strain.
12. Carefully loosen cake from pan; invert onto wire rack; then turn, top side up, onto serving plate.
13. Brush glaze over top and side of cake. Refrigerate.
14. To serve: Garnish cake with apricots, figs, nuts and, if desired, green leaves. Cut cake into wedges. Pass whipped cream, to spoon over cake slices on serving plates.
15. Refrigerate any left-over cake.
Title: Grandma's Passover Wine Cake
Ingredients:
- 8 eggs
- 1 1/4 sugar
- 1/4 wine
- 3/4 walnuts
- 3/4 potato starch
- 2 cinnamon
- 1 lemon rind
- 1
Instructions:
1. In a large bowl, beat egg whites, add sugar.
2. Beat yolks in different bowl and add wine.
3. Then add the yolk mixture to the whites mixture.
4. Add the flour through a sifter and add cinnamon, nuts and the grated lemon rind. Mix well.
5. Put in a baking pan and bake at 375 degrees F. for 1 hour.