lumicero/recipes-ing2inst huggingface dataset:
Title: Carrot Mini Muffins Without Eggs
Ingredients:
- 1/2 whole wheat flour
- 1/2 all-purpose flour
- 1/2 brown sugar
- 1/2 cinnamon
- 1 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 1/4 soymilk
- 3/4 vinegar
- 1 canola oil
- 1/4 carrots
- 1 1/2
Instructions:
1. Preheat the oven to 375F or to 325F for a convection oven.
2. Mix the ingredients in the order of the recipe until smooth.
3. Spoon the batter into muffin cups.
4. Bake for 40 minutes or for 25 minutes in a convection oven.
5. Cool a few minutes for easier removal.
Title: Vegetable Cookies
Ingredients:
- 1/2 peas
- 1/2 cheddar cheese
- 1/2 margarine
- 1 butter
- 2 -3 whole wheat flour
- milk
Instructions:
1. Boil the vegetables; make sure you overcook them (you want to be able to mash them).
2. In a bowl, mix the cheese with the margarine or butter; add mashed vegetables and flour; slowly add milk.
3. Form into a dough.
4. Place in the freezer for 1 hour.
5. Open the dough and with a cookie cutter form into shapes.
6. Bake at 350 degrees Fahrenheit for about 15 to 20 minutes.
7. Let them cool and enjoy.
8. Makes about 20 to 25, depending on the size of the shapes.
Title: Black Bottom Pie
Ingredients:
- 2 water
- 2 rum
- 1 unflavored gelatin
- 2/3 sugar
- 1 cornstarch
- 2 milk
- 4 powdered sugar
- 1 sugar
- 2 butter
- 3 margarine
- 1 1/2
- 2
- 1/3
Instructions:
1. To make the gingersnap crust: In a bowl, add all the crust ingredients; stir to mix.
2. Press mixture into the bottom and up the sides of a 9-inch deep dish pie plate.
3. Bake at 350°F for 8-10 minutes; cool on a wire rack.
4. To make the filling: In a small bowl, add the water and rum; stir to combine.
5. Sprinkle the gelatin over the rum mixture; stir to combine and set aside.
6. In a saucepan, add the sugar and cornstarch; stir to combine.
7. Gradually whisk in the milk and egg yolks.
8. Bring mixture to a boil over medium heat, whisk constantly.
9. Boil for 1 minute.
10. Add in gelatin mixture; stir until mixture is dissolved.
11. Mix together 1 cup of custard mixture and chocolate morsels; stir until smooth; pour into gingersnap crust; spread evenly.
12. Chill 30 minutes or until set; set aside remaining custard.
13. In a mixing bowl, beat whipping cream until foamy, using an electric mixer on high speed.
14. Gradually add powdered sugar; beat until soft peaks form.
15. Fold 1 cup whipping cream mixture into custard mixture; spoon over chocolate mixture.
16. Chill pie and remaining whipped cream for 2 hours or until pie is set.
17. Spread remaining whipped cream over the top.
Title: Peaches and Cream Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 vanilla instant pudding mix
- 1 1/4 cream cheese
- 1 sugar
- 1
- 2
- 1
- 6
Instructions:
1. Prepare a 9 X 13 inch cake pan with grease and flour or spray.
2. Mix cake mix according to directions on box. (Note: The amount of eggs, oil, and water may be different on your cake mix than is listed here).
3. Add 1 box of instant vanilla pudding mix to cake mix. Pour batter into pan.
4. Arrange peaches, drained, on top of batter.
5. Mix together cream cheese, sugar, and peach juice. Pour over peaches.
6. Bake in 350 degree oven for 50 - 60 minutes unitl done.
Title: The Crunchiest Paleo Dome Pastries
Ingredients:
- 160 cassava
- 40 flour
- 45 coconut oil
- 40 coconut milk
- 40 sweet dessert wine
- 20 orange zest
- 3 cinnamon
- 15
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Combine all dry ingredients in a bowl and mix well.
3. Add in all wet ingredients and knead well with your hands.
4. To create the dome shaped pastries, you can either use a small ladle or a circular tablespoon measurer.
5. Fill the ladle or measurer with dough, press it down with your fingers and flip it outside down over a baking tray lined with parchment paper.
6. Bake for 30 minutes and let cool down in the oven after opening the oven door a bit.
7. When the dome pastries are ready, melt the dark chocolate in a small pan and drizzle it over the pastries. Let it harden and you are ready to feast!
Title: Rhubarb Cobbler
Ingredients:
- 3/4 brown sugar
- 2 cornstarch
- 4 rhubarb
- 1 water
- 1 butter
- 1 ground cinnamon
- 1 1/4 all-purpose flour
- 1 granulated sugar
- 1 1/2 baking powder
- 1/4 salt
- 1/4 butter
- 1/4 milk
- 1 egg
- 1/3 walnuts
- 2 granulated sugar
Instructions:
1. Preheat oven to 400*. Lightly grease a 9-inch square baking dish. In a sauce pan, mix brown sugar and cornstarch. Stir in rhubarb and water. Bring to a boil. Cook and stir 1 minute. Transfer to prepared baking dish. Dot with butter, and sprinkle with cinnamon. In a medium bowl, sift together flour, 1 tablespoon of sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. In a small bowl, mix the milk and egg. Add all at once to dry ingredients, stirring just to moisten. Kneed on floured board for 30 minutes, roll out and place on top of rhubarb mixture. sprinkle with granulated sugar and chopped nuts.
2. Bake for 25 minutes. Turn on broiler, and watch closely until nicely browned.
Title: Apple Cake
Ingredients:
- 2 eggs
- 2 sugar
- 2 flour
- 4 baking apples
- 1/2 baking soda
- 2 cinnamon
- 2 vanilla
- 2 powdered sugar
- 3/4 cream cheese
- 12 butter
- 3 vanilla
- 1/2 walnuts
- 1/2 - 3/4
Instructions:
1. In greased 13" by 9" pan.
2. mix and bake at 350 degrees for 45 minutes.
3. combine frosting ingredients and spread on cooled cake.
Title: Cherry Pie Poke Cake
Ingredients:
- 1 water
- 3 gelatin powder
- 1/3 boiling water
- 1 1/3 cherry pie filling
- 1
Instructions:
1. Prepare and bake cake mix according to package directions for one 9x13 inch cake.
2. Remove cake from oven.
3. Poke holes at once down through cake with a fork.
4. Holes should be at 1 inch intervals.
5. While the cake cools, combine the gelatin with boiling water.
6. Pour gelatin mixture over the cake.
7. Top with the cherry pie filling, then cover with whipped topping.
8. Refrigerate cake for one hour before serving.
Title: Peach Souffles
Ingredients:
- 2 granulated sugar
- 2/3 cornstarch
- 2 fresh lemon juice
- 2 salt
- 1/8 butter
- 2 cream of tartar
- 2 powdered sugar
- 1
- 5
- 1
Instructions:
1. Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°.
2. Lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons granulated sugar. Set aside.
3. Place peaches and 1/3 cup granulated sugar in a food processor; process until smooth.
4. Combine peach mixture, cornstarch, juice, salt, and egg yolks in a medium saucepan, stirring well with a whisk; bring to a boil.
5. Cook for 1 minute, stirring constantly with a whisk.
6. Remove from heat; stir in butter.
7. Cool 5 minutes.
8. Place cream of tartar and egg whites in a large mixing bowl, and beat with a mixer at high speed until soft peaks form.
9. Add the remaining 1/3 cup granulated sugar, 2 tablespoons at a time, beating until stiff peaks form (do not overbeat).
10. Gently stir 1/4 of egg whites into peach mixture, and gently fold in remaining egg white mixture.
11. Gently spoon the mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level.
12. Place dishes on a baking sheet, and place baking sheet on the bottom rack of
13. oven.
14. Immediately reduce oven temperature to 350° (do not remove soufflés from oven).
15. Bake for 28 minutes or until a wooden pick inserted in the side of soufflé comes out clean.
16. Sprinkle evenly with powdered sugar.
17. Serve immediately.
Title: Best-Ever Sugar Cookie Recipe
Ingredients:
- 3/4 butter
- 8 cream cheese
- 1 sugar
- 1/2 powdered sugar
- 1 egg
- 1 flour
- 2 3/4 baking powder
- 1/2 salt
- 1/2 butter
- 1/3 powdered sugar
- 4 1/2 milk
- 1/4 vanilla
- 1/2
Instructions:
1. Preheat oven to 375.
2. Cream butter, cream cheese, sugars, egg, and almond extract in large bowl until fluffy.
3. In a medium bowl, combine sugar, baking powder, and salt.
4. Add dry ingredients to creamed mixture. Stir until soft dough forms.
5. Roll out and cut with cookie cutter. Thin dough will make crunchy cookies. If you want soft dough, it needs to be about 3/8 inch thick. Don't try to handle the dough too much.
6. Bake 8 to 10 minutes on a greased pan (I used my butter wrappers to grease). Let cool.
7. Make frosting by mixing all ingredients with hand mixer. If too thick, add a tad more milk. Frost cookies and enjoy.
Title: Tiramisu Trifle With Ginger and White Chocolate
Ingredients:
- 1/2 water
- 1/2 vanilla extract
- 2 ground ginger
- 1 nutmeg
- 16 icing sugar
- 1 granulated sugar
- 1
- 1/2
- 2
Instructions:
1. In a small bowl, stir together expresso and granulated sugar. Add ½ C water and 2 T Kahlua, if desired.
2. Using a standing mixer or bowl and beaters, combine the Neufchatel cheese, powdered (confectioners) sugar, vanilla, nutmeg, and ginger on low speed. Slowly add whipped cream.
3. Mix until fully mixed about 2 minutes.
4. Using a sharp knife, divide the angel cake into three layers.
5. Place the widest layer in the bottom of the trifle bowl. Drizzle about 3 T of the coffee mixture over the cake and add 2 C of the Neufchatel mixture.
6. Repeat layers two more times.
7. Grind the white chocolate baking chips in a mini-chopper or processor until it is smaller chunks but not totally ground.
8. Sprinkle over the top of the trifle.
9. Cover with plastic wrap and refrigerate for 4 hours before serving.
10. Give the trifle to the hostess.
Title: Chocolate-Chocolate Cupcakes
Ingredients:
- 1 water
- 1 eggs
- 3 skim milk
- 1/4 powdered sugar
- 1/4 vanilla extract
- 3 powdered sugar
- 2
- 2 1/2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Spray muffin cups with cooking spray.
3. In large bowl, combine cake mix, water, and eggs; beat with an electric mixer for 2-1/2 minutes.
4. Divide batter evenly into muffin cups about two-thirds full.
5. Bake 20 to 25 minutes or until toothpick inserted in centre comes out clean.
6. Let cool in pan for 10 minutes.
7. Remove from pan; cool another 10 minutes.
8. Gently cut each cupcake in half horizontally - a serated knife usually works best.
9. Using a double boiler; mix together chocolate morsels, milk, and cocoa in top; and bring water to a boil.
10. Once boiling, reduce heat to low and cook until morsels are melted; stirring occasionally.
11. Remove boiler from heat and stir in 2 cups powdered sugar and vanilla.
12. Gently spread bottom half of cupcakes with 2-3 teaspoons chocolate mixture; cover with top half of cupcake.
13. Sprinkle lightly with remaining powdered sugar.
Title: Shortbread Cookies
Ingredients:
- 1/2 icing sugar
- 1/2 cornstarch
- 1 flour
- 1 butter
- 1/2 salt
Instructions:
1. Cream butter& corn starch.
2. Add icing sugar& cream again.
3. Add flour, salt.
4. Mix well.
5. Shape into small balls by rolling in palm of hand.
6. Place on ungreased cookie sheet and flatten slightly.
7. Bake at 300 degrees for about 20 minutes.
8. It has been awile since I made these so I can't remember how many it makes.
Title: Lavender Custard
Ingredients:
- 1/2 heavy whipping cream
- 1/2 milk
- 2 honey
- 2 sugar
- 1/4 salt
- 7
- 2
- 1/2
Instructions:
1. Combine cream, milk, honey, sugar, salt and lavender flowers (or buds) in double boiler.
2. Cook for 10 minutes over hot simmering water, stir frequently.
3. In a small bowl, beat the egg yolks. Add 1/2 cup of custard to the yolks, mixing well.
4. Return yolks mixture to double boiler and stir until thickens. Remove from heat.
5. Strain custard to remove lavender and put in a bowl. Put waxed paper across custard to cover and prevent skin from forming.
6. Chill until set and before serving, add whipped cream folding into custard.
Title: Vanilla and Strawberry Cake
Ingredients:
- 2 cream cheese
- 1 unsalted butter
- 4 powdered sugar
- 1/2 heavy whipping cream
- 3/4 cake flour
- 3 salt
- 3/4 baking powder
- 1/2 baking soda
- 1/2 sugar
- 3 unsalted butter
- 1 eggs
- 7 vanilla extract
- 2 sour cream
- 1 strawberries
- 6
- 1/3
- 2 1/4
Instructions:
1. Put a small/medium bowl in the freezer to chill. In a separate large mixing bowl, beat cream cheese and butter until smooth. Beat in sugar, then jam. Remove that chilled bowl from the freezer and beat cream in that chilled bowl until peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it’s firm enough to spread. (If you are in a hurry, you could put the frosting in the freezer to chill quickly.).
2. Preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch high sides. (I used 10" cheesecake pans – aka springform pans – because they were the only round pans I had with high enough sides and they worked great!) In a medium bowl, whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.
3. Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely. I threw the two cake layers in the freezer for about an hour to make the cake assembly easier.
4. Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate.
5. Spread 3 TBSP of strawberry jam over the cake, then spread 3/4 c of the frosting over the jam. Arrange 3/4 c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries.
6. Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting. This recipe makes a very big 4-layer cake that will feed a lot of people.
Title: Edna's Ginger Cookies
Ingredients:
- 1/2 butter
- 1/4 sugar
- 1 egg
- 1 flour
- 2 baking soda
- 2 cinnamon
- 1 ground ginger
- 1 ground cloves
- 1 molasses
- 1/4
Instructions:
1. Melt butter and mix with oil.
2. Add sugar and egg.
3. Beat well.
4. Separately, mix flour, baking soda and spices.
5. Add flour mixture to butter mixture.
6. Once incorporated, add molasses.
7. Chill.
8. Roll into balls (small walnut size).
9. Roll balls in granulated sugar.
10. Bake at 350 10- 12 minutes.
11. Use foil on cookie sheet.
Title: Heavens Own Chocolate Chip Cookies
Ingredients:
- 1 Crisco shortening
- 3/4 dark brown sugar
- 3/4 eggs
- 2 vanilla extract
- 1 cake flour
- 2 2/3 baking soda
- 1 1/2 salt
- 1/2 cinnamon
- 1/2
- 1 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Grease cookie sheet lightly.
3. Combine flour, baking soda, salt; stir and set aside.
4. Cream together sugars and shortening.
5. Add eggs one at a time and add vanilla, mix well.
6. Slowly add in flour mixture into blended shortening, 1/3 at a time; thoroughly blend each addition before adding more.
7. Add cinnamon to the cookie dough for taste.
8. Mix in chocolate chips.
9. Spoon dough into a ball, about ping-pong size; it's important to create a smooth ball as it will effect the look of the finished cookie.
10. Place on cookie sheet two inches apart.
11. Bake at 375 degrees for 9 minutes or until it just begins to brown.
12. Remove from oven and let it cool for five minutes on the cookie sheet.
13. Remove to cooling rack; don't stack warm cookies.
14. Enjoy!
Title: Hummingbird Cake
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 1 baking soda
- 1 salt
- 1 cinnamon
- 3 eggs
- 1 banana
- 1 vanilla
- 1 1/2 pineapple in syrup
- 1 pecans
- 1 coconut
- 1 cream cheese
- 1 margarine
- 1/2 powdered sugar
- 1 vanilla
- 1 pecans
- 1/2
Instructions:
1. Cake--------------------.
2. Combine flour, sugar, salt, and cinnamon.
3. Add eggs and oil, stirring until flour mixture is moistened (Do not beat).
4. Stir in vanilla, pineapple, pecans, and bananas.
5. Bake in 3 greased and floured 9 inch cake pans at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean.
6. Cool in pans completely.
7. Frosting------------------.
8. Combine cream cheese and margarine, beating until smooth.
9. Add powdered sugar and vanilla.
10. Beat until light and fluffy.
11. Spread between layers and on top of and sides of cake.
12. Sprinkle pecans on top.
Title: Eggless Microwave Chocolate Cake
Ingredients:
- 400 sweetened condensed milk
- 2/3 butter
- 1 3/4 self-raising flour
- 1/2 cocoa powder
- 1/2 bicarbonate of soda
- 1/2 baking powder
- 1/4 vanilla essence
- 1/2 sugar
- 150 soda water
Instructions:
1. Grease a ROUND microwaveable cake tin and line with greaseproof paper.
2. Sift together the flour, cocoa powder, baking powder and bicarbonate of soda and set aside.
3. Cream together the butter and the sugar.
4. Add the condensed milk, melted chocolate (if using it) and vanilla essence and beat well to mix.
5. Add the dry ingredients (from step 2) and mix well together.
6. Slowly pour aerated soda into the mixture and mix in well.
7. Pour the cake mixture into the prepared tin.
8. Microwave on High for 4-5 mins (depending on the power of your microwave) and on Medium 4-5 mins (bake for on Medium for the same amount of time as you did in High).
9. Hold in dish for 2-4 after baking (MAKE SURE YOU DO THIS AS HOLDING IS VERY IMPORTANT BUT DO NOT LET IT REMAIN IN THE TIN FOR LONGER THAN THE HOLDING TIME).
10. Then, remove from the cake tin and place it on a wire rack to allow it to cool.
11. Decorate if desired before cutting into slices to serve.
Title: Chai Shortbread
Ingredients:
- 1 1/2 all-purpose flour
- 1/8 salt
- 1/8 ground cardamom
- 1/8 ground cinnamon
- 1 ground cloves
- 1 fresh ground black pepper
- 3/4 powdered sugar
- 10 butter
- 1
Instructions:
1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper), stirring well with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy.
2. Gradually add flour mixture to butter mixture, beating at low speed just until combined (mixture will appear crumbly). Sprinkle dough with 1 tablespoon ice water; toss with a fork.
3. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.
4. Preheat oven to 375°.
5. Unwrap dough logs. Carefully cut each log into 18 slices using a serrated knife.
6. Place dough circles 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.
Title: Blonde Brickle Brownies
Ingredients:
- 1 1/3 flour
- 1/2 baking powder
- 1/4 salt
- 2 eggs
- 1/2 sugar
- 1/2 brown sugar
- 1/3 butter
- 1 vanilla extract
- 1/4 pecans
- 1
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Grease 8-inch square pan.
3. I use cooking spray.
4. In a separate bowl mix flour, baking powder and salt, set aside.
5. Beat eggs well.
6. Gradually add both sugars and beat until thick and creamy.
7. Add melted butter and vanilla and almond extract.
8. Gently stir in flour until mixture is moist.
9. Fold in in Bits'O Brickle (and nuts).
10. Pour into prepared pan.
11. Bake for 30 minutes.
12. Cool completely before cutting.
Title: Dream Chocolate Italian Cream Cake
Ingredients:
- 1/2 butter
- 1/2 shortening
- 2 white sugar
- 5 eggs
- 2 all-purpose flour
- 1 baking soda
- 1/2 buttermilk
- 1 vanilla extract
- 1 hazelnuts
- 1 sweetened coconut
- 1 1/4 cream cheese
- 1 1/2 butter
- 3/4 powdered sugar
- 1/2 vanilla extract
- 6 hazelnuts
- 2
- 1/4
Instructions:
1. Preheat oven to 325°F.
2. Use shortening or butter to grease three 8-inch round cake pans. Use parchment paper, cut into circles, if desired. Flour cake pans. (Or make it simple and use recipe #452719.).
3. In a large bowl, cream 1/2 cup of butter, shortening and sugar together. Separate eggs; be sure to keep both yolks and whites. Set whites aside in a separate bowl. Beat in egg yolks, one at a time, to creamed ingredients. Stir in vanilla.
4. In a separate bowl, sift flour, baking soda and 1/2 cup of cocoa. Slowly add mixture to creamed ingredients along with buttermilk. Stir in chopped hazelnuts and coconut.
5. Beat egg whites well, until stiff peaks form. Fold egg whites into the batter and pour into lined, cake pans. Bake at 325 F for approximately 25 to 30 minutes. Cakes must cool before icing.
6. Meanwhile, prepare the icing by creaming the cream cheese and butter in a large bowl. In another bowl, sift powdered sugar and 1/2 cup cocoa together. Add to cream cheese and butter mixture, slowly. Beat until thoroughly creamed. Mix in vanilla.
7. Once cakes have cooled, remove from cake pans and form a three-layered cake, icing in-between each layer. Sprinkle the top with remaining hazelnuts.
Title: Dorothy's Best Ever Pastry
Ingredients:
- 1 boiling water
- 1 vinegar
- 1 flour
- 6 baking powder
- 1 salt
- 1
Instructions:
1. Beat the lard in the boiling water and 1 tbsp vinegar.
2. Mix the dry ingredients together.
3. Stir into the lard mixture.
4. Do not overmix.
5. Form into a ball and put into fridge until ready to roll out.
6. May be frozen.
7. When ready to roll out, remove from fridge and make your shells for pies or tarts.
Title: Pineapple Upside Down Cake With Rum Glaze
Ingredients:
- 3/4 butter
- 2/3 granulated sugar
- 1 milk
- 2 flour
- 1/2 baking powder
- 2 1/2 salt
- 4 brown sugar
- 1 pineapple slices
- 1/4 maraschino cherries
- 6 water
- 6 granulated sugar
- 1/4 rum
- 1/4
- 3
Instructions:
1. For Cake:.
2. Cream 1/4 c margarine in large bowl medium speed.
3. Add granulated sugar gradually.
4. Add beaten egg and egg whites.
5. Beat til well blended.
6. Add milk gradually.
7. Sift flour, baking powder and salt together.
8. Add slowly to creamed mixture.
9. Melt remaining 1/2 c margarine.
10. Pour into 9" square cake pan.
11. Sprinkle brown sugar over the margarine.
12. Place pineapple slices and cherries on top of brown sugar.
13. Pour cake batter carefully over pineapple.
14. Bake at 350 for 50 minutes or until a toothpick inserted in cake comes out clean.
15. For glaze:.
16. Heat water to boiling in small saucepan.
17. Add sugar.
18. Stir til dissolved.
19. Add rum.
20. Cool.
21. Pour glaze over hot cake.
22. Cool slightly.
23. Turn onto serving platter.
Title: Guinness Cake
Ingredients:
- 1 unsalted butter
- 10 sour cream
- 3/4 eggs
- 2 vanilla extract
- 3/4 all-purpose flour
- 2 baking soda
- 1 confectioners' sugar
- 2 cream cheese
- 2 1/2 heavy cream
- 1 1/4
- 8
- 1/2
Instructions:
1. For the cake: heat oven to 350 degrees. Butter an 8-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
2. In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 60-75 (when temp reached 205-210). Place pan on a wire rack and cool completely in pan.
3. For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
4. Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
Title: Oatmeal Island Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 3/4 granulated sugar
- 2 eggs
- 1 1/2 vanilla extract
- 3/4 baking powder
- 3/4 baking soda
- 1/2 salt
- 2 1/4 flour
- 2 1/4 oats
- 2 white chocolate chips
- 1/2 walnuts
- 1/2 coconut flakes
- 1/2
Instructions:
1. cream the butter, brown sugar, and granulated sugar. then add eggs, one at a time, and vanilla.
2. in a separate bowl mix the baking powder, baking soda, salt, and flour.
3. mix the dry ingredients into the wet ingredients.
4. add oats-mix.
5. add chocolate chips-mix.
6. add nuts and coconut-mix.
7. drop onto cookie sheet, bake at 350 for 12 minutes.
8. enjoy :).