lumicero/recipes-ing2inst huggingface dataset:
Title: Fresh Berry and Lemon Parfait
Ingredients:
- 1 instant lemon pudding mix
- 1 1/2 2% low-fat milk
- 1 Cool Whip Lite
- 12 fresh raspberries
- 2
Instructions:
1. In a medium bowl, add lemon pudding mix to 1-1/2 cups milk and beat with wire whisk until pudding is dissolved. Then fold Cool Whip cream into prepared lemon pudding.
2. In 4 to 6 individual serving glasses, spoon a layer of the pudding mixture; sprinkle lightly with cookie crumbs and a layer of raspberries, or strawberries and blueberries combined.
3. Repeat layers one more time, ending with the pudding. Cover and refrigerate for about 30 minutes.
4. Garnish with mint sprigs and some berries, if like.
Title: Blueberry Cobbler
Ingredients:
- 1 1/2 self rising flour
- 1 1/2 sugar
- 1 1/2 fresh blueberries
- 2 butter
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 3 quart baking dish with butter (I used an aluminum tray, easy cleanup).
3. In large bowl wisk together the self rising flour, 1 1/2 cups of sugar and milk. Wisk in the melted butter.
4. Pour the batter into the greased baking dish and sprinkle the blueberries all over the top.
5. Bake for 45 minutes, then add remaining 2 tbs. sugar evenly over the top and bake for an additional 15 minutes.
Title: Best Boston Cream Pie
Ingredients:
- 1 1/4 sugar
- 3/4 unsalted butter
- 1 pure vanilla extract
- 2 eggs
- 2 cake flour
- 2 1/2 double-acting baking powder
- 1/2 salt
- 3/4 milk
- 1/3 sugar
- 3 cornstarch
- 1 milk
- 3 eggs
- 1/2 heavy cream
- 1/4 salt
- 1 pure vanilla extract
- 3 unsalted butter
- 6 bittersweet chocolate
- 3 water
- 2 unsalted butter
- 1 1/2 light corn syrup
- 1/4 salt
Instructions:
1. Preheat oven to 350°F.
2. Butter and flour a 9 1/2-inch springform baking pan.
3. Combine the butter, sugar, and vanilla in a bowl. Cream together using an electric mixer until the mixture is light and fluffy.
4. Beat the eggs in thoroughly one at a time.
5. In a separate bowl, sift together the flour, baking powder, and salt. Combine with the first mixture and milk.
6. Pour batter into the prepared pan. Bake in the middle of the oven for 50 to 60 minutes, or until a toothpick comes out clean. Remove from oven and let the cake cool in the pan on a rack.
7. The Custard:.
8. Combine the cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt in a saucepan. Whisk until smooth.
9. Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk, let the custard boil for two minutes.
10. Remove from heat, and whisk in the butter. Set custard aside to cool, continuing to whisk occasionally.
11. The Glaze:.
12. In a double boiler, melt together the chocolate, water, butter, corn syrup, and salt, stirring until smooth. Remove top of double boiler from heat.
13. Putting it Together:.
14. Remove the cake from the pan and cut it in half horizontally with a long serrated knife.
15. Place one half of the cake on a plate with the cut side facing up. Top with custard.
16. Place the other half of the cake on top, with the cut side down.
17. Coat the top of the cake with glaze allowing it to drip down the sides.
Title: Pear Clafouti
Ingredients:
- 3 pears
- 4 cider
- 2 unsalted butter
- 1/2 eggs
- 4 flour
- 1/2 salt
- 1 fresh ginger
- 1/2 creme fraiche
- 1/2 yogurt
- 8 rosemary sprigs
Instructions:
1. In a shallow dish, place pears and pour cider over top, coating well, Allow to marinate for about 30 minutes, stirring occasionally,.
2. Meanwhile, preheat oven to 400°F Butter a 10-inch round porcelain baking dish and sprinkle with 2 teaspoons vanilla sugar.
3. In a medium bowl, place eggs and remaining 1/2 cup vanilla sugar. Beat with whisk or mixer for 2 minutes until smooth; add flour, salt, ginger, and crème frâiche .
4. Drain pears, reserving liquid. Add reserved liquid to egg mixture.
5. Arrange marinated pear halves in bottom of baking dish and pour egg mixture over top.
6. Bake in center of oven until golden, about 30 minutes.
7. Before serving, sprinkle with coarse sugar. Cut into slices and garnish each piece with a sprig of rosemary.
Title: Dish of dirt
Ingredients:
- 14 chocolate ice cream
- 1
- 1/4
Instructions:
1. In each of 4 dessert dishes, place 2 Tbs cookie crumbs.
2. Top each with 1/2 cup ice cream, remaining 2 tbs cookie crumbs and 1 Tbs syrup.
3. Garnish with gummy worms and whipped topping.
Title: Key Lime Coconut Angel Food Cake
Ingredients:
- 1 water
- 1 1/4 Cool Whip Free
- 1 lime juice
- 2
- 1/4
Instructions:
1. make angel food cake according to directions. let cool, and cut into 12 pieces.
2. mix cool whip with lime juice and coconut.
3. place about 2 tablespoons of topping on each slice of angel food cake.
4. done!
Title: Dreamy Cream Cheese Dessert Dip
Ingredients:
- 2 instant vanilla pudding
- 3 milk
- 1 Cool Whip
- 1 cream cheese
- 1 confectioners' sugar
Instructions:
1. Mix the pudding and milk according to the directions on the package and put in the refrigerator while doing the next step (remember use the 3 cups of milk even if the package says differently).
2. Soften the cream cheese and mix it with the confectioners sugar.
3. Add pudding mixture and mix until combined.
4. Mix in Cool Whip.
5. Refrigerate until you are ready to serve.
Title: White Chocolate Mud Cake
Ingredients:
- 250 butter
- 150 white chocolate
- 440 caster sugar
- 250 milk
- 225 plain flour
- 75 self raising flour
- 5 vanilla extract
- 2 eggs
- 125 ganache
- 300 white chocolate
Instructions:
1. preheat oven to quite low. Grease 20cm pan , and lne with baking paper.
2. Combine butter, chocolate,sugar, and milk in a saucepan and stir over low heat with a wooden spoon without boiling until smooth. Transfer to a large bowl, and cool for 15 minutes.
3. Whisk in flours then vanilla and egg, and pour mixture into the prepared pan.
4. Bake cake for 1 hour, then cover loosely with foil and bake for another hour. Discard foil, stand for 5 mins, then turn out onto a wire cooling rack turn upsidedown to cool.
5. Bring cream to the boil, then pour over the chocolate n a small bowl, stirring until the chocolate melts. cover, refridgerate, stirring occasionally for 30 minutes, or until spreadable.
6. Place cake on a serving plate and spread with ganache. Decorate as wished.
Title: Carla Hall's Beignets With Apple and Pumpkin With Caramel Dippin
Ingredients:
- 1/2 pumpkin
- 2 cinnamon
- 1/2 ginger
- 1 lemon zest
- 1/4 water
- 2 butter
- 1/2 baking powder
- 1 granulated sugar
- 1/2 sour cream
- 1/2 green apple
- 2 brown sugar
- 1/2 nutmeg
- 1/4 salt
- 1/4 powdered sugar
- 1/4 all-purpose flour
- 1/2 salt
- 1/4 eggs
- 3 unsalted butter
- 6
Instructions:
1. Prepare spiced pumpkin mix: Place shredded pumpkin in a towel, roll tightly and wring out to extract as much liquid as possible from the pumpkin. In bowl, Stir in apple, cinnamon, nutmeg, ginger,, 1/4 teaspoon salt and lemon zest.
2. Prepare pate a choux batter: Combine flour, salt, baking powder. Set aside.
3. In a medium pot combine water, milk & butter. Melt butter and bring mixture to a light boil/simmer. Add flour mixture from above all at once and stir quickly to combine. Stir until smooth. Cook until mixture is dry and doesn't stick to your fingers when pinched. Remove from heat and let cool.
4. Add eggs in one at a time and mix until smooth. Stir in spiced pumpkin mixture from above.
5. Heat canola oil in deep pot to 350-5 degrees or use deep fryer (fill it 2/3 of the way up with canola oil). Using a small scoop or two spoons, scoop batter into fryer in small batches. Dough should rise to top of oil. Flip/turn in oil to brown on all sides. With spider/slotted spoon, remove beignets from pot. Drain on balled up paper towel. Continue to cook beignets. Sprinkle with cinnamon powdered sugar mixture. Serve immediately!
6. Prepare salted caramel dipping sauce: Heat sugar on moderately high heat in a heavy-bottomed 3-quart saucepan. As soon as the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring.
7. As soon as the sugar crystals have melted (and the sugar is dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted, then remove from heat.
8. Slowly add the sour cream/salt and continue to whisk to incorporate. Whisk until the caramel is smooth. Let cool in pan for a couple of minutes before pouring it into a mason jar. Let cool to room temperature. Store in fridge for up to 2 weeks. Warm before serving.
Title: Holiday Pecans
Ingredients:
- 1 sugar
- 1 salt
- 2 cinnamon
- 1 pecan halves
- 3 unsalted butter
- 4
Instructions:
1. Heat oven to 300 degrees.
2. Line a rimmed baking sheet with nonstick foil; set aside.
3. In small bowl, stir together sugar, salt and cinnamon; set aside.
4. In medium-sized bowl, whisk egg white and 1 T water until foamy.
5. Add pecans to bowl and stir until coated.
6. Pour in sugar mixture and melted butter, and stir well to combine.
7. Spread pecan mixture in an even layer on prepared baking sheet and bake at 300 for 25 minutes, stirring occasionally.
8. Remove from oven and cool completely.
Title: Russian Tea Cakes
Ingredients:
- 1 unsalted butter
- 1/2 powdered sugar
- 1 1/2 pure vanilla extract
- 2 1/4 flour
- 1/4 salt
- 3/4 walnuts
- 1 pecans
- powdered sugar
Instructions:
1. Mix the butter, 1/2 cup powdered sugar and vanilla thoroughly. Sift in the flour and the salt, stirring until combined (it will be sticky). Mix in the nuts. Place the dough on some plastic wrap and shape into a ball. Wrap and chill in the refrigerator for about 20 minutes.
2. Preheat oven to 400 degrees. Roll dough into 1 inch balls and place on a cookie sheet (cookies don’t spread). Bake 10-12 minutes, or until set but not brown. While still warm, roll in the remaining powdered sugar. Set aside to cool, and then roll them one more time in the sugar before serving.
Title: Coconut Cupcakes
Ingredients:
- 1 1/2 butter
- 2 sugar
- 5 eggs
- 1 - 1 1/2 vanilla
- 1 1/2 baking powder
- 1 baking soda
- 1/2 all-purpose flour
- 3 salt
- 1/2 buttermilk
- 1 flaked coconut
- 1 1/4 cream cheese
- 1 butter
- 1/3 vanilla extract
- 1/2 evaporated milk
- 1 confectioners' sugar
- 1/2 flaked coconut
- 3 1/2
- 1
Instructions:
1. In a large mixing bowl, cream butter and sugar until light and fluffy.
2. Add eggs, 1 at a time, beating well after each egg.
3. Beat in extracts.
4. .Combine the flour, baking powder, baking soda, and salt, add to creamed mixture alternately with buttermilk.
5. Fold in the coconut.
6. Fill paper lined muffin cups 2/3 full. Bake at 350 degrees for 18-20 minutes.
7. Cool for 10 minutes before removing from pan, place on wire rack to cool.
8. cream cheese frosting:
9. In a mixing bowl, beat cream cheese, butter, and extracts until smooth.
10. Gradually beat in confectioners' sugar.
11. Frost the cupcakes, sprinkle with the toasted coconut.
12. Makes 2-1/2 dozen.
Title: Quick Vanilla Frosting!
Ingredients:
- 3 powdered sugar
- 1/3 butter
- 1 1/2 margarine
- 1 -2 vanilla extract
- milk
Instructions:
1. Grab a large bowl and some measuring cups, along with your ingredients.
2. Plop 3 cups of powdered sugar in the bowl.
3. Take two sticks of butter or 1/3 cup margarine and put it in a coffee mug. Then, heat it in the microwave for 30 seconds, or until it is sofened enough to be mixed up.
4. While you wait, you can measure out 1 and 1/2 teaspoons of vanilla. Next, pour the softened butter/margarine into the mixture.
5. Lastly, add your estimated amount of milk and mix it all together until it is creamy and there is no extra powder at the bottom.
6. If the mixture is to spreadable, add some more powdered sugar. If it is not spreadable enough, then simply throw in more milk.
Title: Reese's Peanut Butter Cups Cookie Mix in a Jar
Ingredients:
- 3/4 granulated sugar
- 1/4 brown sugar
- 1 3/4 flour
- 1 baking powder
- 1/2 baking soda
- 8 butter
- 1/2 egg
- 1 vanilla
- 1
Instructions:
1. Layer ingredients in jar in order given.
2. Press each layer firmly in place before adding next ingredient.
3. Attach this recipe to the jar:
4. Reese's Peanut Butter Cups Cookies.
5. Remove candies from jar and set aside.
6. Empty cookie mix into a large mixing bowl; stir to combine.
7. Add 1/2 cup softened butter, 1 slightly beaten egg and 1teaspoon vanilla extract; mix until completely blended.
8. Stir in candies.
9. Roll dough into walnut-size balls.
10. Place 2 inches apart on a lightly greased cookie sheet.
11. Bake at 375 degrees F for 12 to 14 minutes or until edges are lightly browned.
12. Cool for 5 minutes on baking sheet.
13. Remove to wire racks to cool completely.
Title: Chocolate Chip Peanut Butter Ball Cookies
Ingredients:
- 1 flour
- 1/2 white sugar
- 1/2 brown sugar
- 1 peanut butter
- 2 chocolate chips
- 1 egg
- granulated sugar
Instructions:
1. Combine all the above ingredients (we do it by hand, but I am sure a mixer is fine) and roll into balls, then roll into sugar.
2. Place on cookie sheet.
3. Bake at 350 for 10 minutes, no longer!
4. Let cool, if you can--.
Title: Strawberry Icee-Hcg/Phase 2
Ingredients:
- 8 -9 strawberries
- 1 lemon
- 3 water
Instructions:
1. Place all ingredietns into a blender or Magic Bullet.
2. Serve immediately.
Title: Taffy Apple Cake
Ingredients:
- 3 -4 sliced apples
- 1 butter
- 1/2
- 1
Instructions:
1. Preheat oven to 350.
2. Grease a 13x9 pan.
3. Slice apples and lay all on bottom of pan.
4. Sprinkle dry cake mix over the apples.
5. Slice the sitck of butter in small pats and dot over the top of the cake mix.
6. Pour the can of Eagle brand over all.
7. Sprinkle with chopped nuts.
8. Bake at 350 for 1 hour.
9. Serve warm.
Title: Marinated Fruit With Coconut Dressing
Ingredients:
- 1 apple
- 1 pear
- 2 bananas
- 1 lemon juice
- 20 fresh pineapple chunks
- 20 seedless grapes
- 20 fresh strawberries
- 1/4 sugar
- 1/4 water
- 1/4 lemon juice
- 1/4 vanilla yogurt
- 8 reduced-sugar orange marmalade
- 16 flaked coconut
- 1/2 lemon peel
- 1/2 ground ginger
- 2
- 1
Instructions:
1. FRUIT: Place fruit gently into a large bowl or ziploc bag.
2. MARINADE: Mix all ingredients well and pour gently over fruit. Cover or seal bag and refrigerate for 1-3 hours.
3. DRESSING: In a medium bowl, using an electric mixer, beat cream cheese until fluffy. Beat in remaining dressing ingredients and mix well. Cover and chill 1-3 hours.
4. AS A FRUIT SALAD: Drain fruit from marinade (discard marinade). Mix fruit together with dressing and serve immidiately.
5. AS KABOBS; Drain fruit from marinade (discard marinade). Using 20 wooden skewers, alternately arrange fruit onto skewers. Place on grill and heat for just a few minutes, turning one halfway through. Serve with dressing on the side or brush with dip the last minute of grilling.
Title: Pink or Green Marbled Angel-Food Cake
Ingredients:
- 1 strawberry gelatin
- 1 lime Jell-O gelatin
- 1 strawberry gelatin
- 1 lime Jell-O gelatin
- 1 boiling water
- Cool Whip
- strawberry slices
- lime slice
Instructions:
1. Prepare batter as directed on package by adding 1-1/4 cups water or the amount specified on package. You may make the angel food cake from scratch, if desired.
2. Transfer about 1/3 of the batter into a small bowl; fold in the package of strawberry or lime jello.
3. Alternately spoon batters into ungreased 10-inch tube pan.
4. Zigzag spatula through batters to marble.
5. Bake as directed. Cool cake by inverting over a funnel. Remove from pan.
6. Meanwhile, prepare Fluffy Frosting: Dissolve a package of strawberry or lime jello in the boiling water. Chill until slightly thickened; blend in the Cool Whip.
7. Frost cake. Garnish with strawberries or lime slices, if desired.
Title: Mojito Cake
Ingredients:
- 1 carbonated water
- 1 rum
- 1/3 fresh mint leaves
- 1/4 lime zest
- 3 butter
- 2 water
- 3 sugar
- 1/2 rum
- 1/4 confectioners' sugar
- 1 fresh mint leaves
- 1/2 lime peel
- 1
- 2
- 15
Instructions:
1. Heat oven to 350. Spray bottom of 13x9 pan with baking spray (with flour).
2. Beat cake ingredients in large bowl on low speed for 30 seconds; increase to medium speed and beat 2 minutes. Pour batter into prepared pan; bake about 30 minutes, or until a toothpick inserted in center comes out clean. Cool 15 minutes.
3. Meanwhile, mix glaze ingredients in a medium saucepan and heat to boiling over high heat, stirring frequently. Reduce heat to medium, boil for another 2 minutes, stirring frequently, until glaze has thickened slightly.
4. Poke warm cake with fork every inch. Pour glaze slowly over cake. Cool completely, about 1 hour.
5. In a small bowl, beat whipping cream and powdered sugar on high speed until soft peaks form. Garnish each serving with whipped cream, mint leaf, and shredded lime peel. Store loosely covered at room temperature.
Title: Peach Upside Down Cake
Ingredients:
- 1 cinnamon
- 2 butter
- 1 margarine
- 1/3 water
- 1 eggs
- 1 Cool Whip
- 1/3
- 3
- 1
Instructions:
1. Arrange peaches in a buttered 13 x 9 inch pan.
2. Combine orange Jell-O and cinnamon in small bowl.
3. Sprinkle about 3/4 of the mixture evenly over peaches.
4. Dot with butter.
5. Prepare cake mix as directed on package.
6. Pour 3/4 of the batter into pan.
7. Stir remaining gelatin mixture into remaining cake batter.
8. Blend well; pour into pan.
9. Zigzag spatula through batter to marble.
10. Bake at 350 degrees Fahrenheitfor 45 minutes or until cake tester inserted in center comes out clean.
11. Cool 5 minutes in pan; invert onto serving platter.
12. Cool and serve with Cool Whip topping.
Title: Lemon Slice
Ingredients:
- 1 graham cracker crumbs
- 1/4 butter
- 1/2 sugar
- 3/4 sugar
- 1/3 flour
- 1 water
- 3 lemon
- 3 graham cracker crumbs
- 1
Instructions:
1. First layer - Crumble first 3 ingredients together until mealy and press into ungreased 9x9 pan. Bake 10 min at 350°F.
2. Second layer - In double boiler combine second amount of sugar, flour, water, egg yolks, lemon juice and grated rind. Cook and stir over boiling water until thickened.
3. Beat egg whites until stiff and fold into hot thickened mixture. Spread over cookie base.
4. Sprinkle with crumbs. Bake in 350F oven for 3 minutes or until set. Cut into 36 squares.
Title: Autumn Spice Layer Cake
Ingredients:
- 1 rolled oats
- 1 1/2 milk
- 1 3/4 all-purpose flour
- 1 1/2 baking soda
- 1 ground cinnamon
- 1/2 ground allspice
- 1/2 ground ginger
- 1/2 ground nutmeg
- 1/2 salt
- 1/2 butter
- 3/4 light brown sugar
- 3/4 granulated sugar
- 1/4 molasses
- 1 lemon juice
- 1 vanilla
- 2 eggs
- 3/4 golden raisin
- 1 1/4 butter
- 5 light corn syrup
- 2 3/4 icing sugar
- 1/4 lemon juice
Instructions:
1. Stir oats with milk. Cover; let stand for 20 minutes.
2. Preheat oven to 350 degrees F. Butter two 9-inch round cake pans and line bottoms with parchment paper.
3. Stir flour with baking soda, cinnamon, allspice, ginger, nutmeg and salt. Reserve.
4. Blend oat mixture with butter, brown sugar and granulated sugar, molasses, lemon juice and vanilla using an electric mixer. Beat in eggs, one at a time. Stir in flour mixture. Stir in raisins.
5. Divide batter between the two cake pans and bake for 30 minutes or until skewer inserted in centres comes back clean. Cool in the pans on a rack.
6. FROSTING: Beat butter with corn syrup until smooth. Blend in icing sugar. Beat in lemon juice until frosting is fluffy. Frost cake.
Title: Low Fat Chocolate Chip Cake Bars
Ingredients:
- 118 eggs
- 2 applesauce
- 1/3 chocolate chips
- 1
Instructions:
1. Combine cake mix, eggs, applesauce.
2. Mix in chocolate chips.
3. Spread into greased 9X9 pan.
4. Bake 15 min or until lightly browned.
Title: Gingered Carrot Cake
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 2 baking powder
- 1/2 baking soda
- 4 eggs
- 3 carrots
- 3/4 ground ginger
- 3/4 gingerroot
- 2 cream cheese
- 1/2 butter
- 1 apricot brandy
- 4 1/2 confectioners' sugar
- 3/4 pecans
- 1 walnuts
Instructions:
1. Grease and flour two 9" round cake pans.
2. In a large mixing bowl, stir together the flour, sugar, baking powder and baking soda.
3. In a medium mixing bowl, combine the eggs, carrot, oil, dried fruit bits (if using) and ginger. Stir the egg mixture into the dry mixture. Pour into prepared pans.
4. Bake in 350 oven for 30-35 minutes or until toothpick comes out clean.
5. To make frosting: beat together 2 packages of cream cheese, butter and orange juice. Gradually beat in enough sifted confectioner's sugar to make frosting of spreading consistency.
6. Frost top, middle and sides of cake and press nuts into frosting, if desired.
Title: Colonel Sanders' Kentucky Buttermilk Pie
Ingredients:
- 4 eggs
- 3/4 sugar
- 2 flour
- 4 butter
- 1 1/2 buttermilk
- 1 vanilla extract
- 3 fresh lemon juice
Instructions:
1. Beat 4 eggs and 3/4 cup sugar together until light and lemon colored.
2. Add 2 tablespoons flour and beat some more.
3. Mix the butter, vanilla, lemon juice and buttermilk, then add it to the egg mixture.
4. Pour into baked, but not browned, pie shell.
5. Bake at 375 degrees for 20-30 minutes (over baking makes it tough).
Title: Chocolate Chip Sunflower Cookies (Bhg)
Ingredients:
- 18 flaked coconut
- 1/2 sunflower seeds
- 1/2
Instructions:
1. Preheat oven to 375 degrees F.
2. Place cookie dough and coconut in a large resealable plastic bag and knead to combine. (Yes, this works, even though it sounds really weird).
3. Roll rounded teaspoons of dough into balls, then roll in sunflower kernels to coat. Place balls 2 inches apart on ungreased cookie sheets.
4. Bake in the preheated oven for 9 to 11 minutes or until golden brown. Be careful not to let the cookies burn!
5. Cool for 1 minute on cookie sheets. Transfer cookies to wire rack; let cool.
Title: Portuguese Cinnamon Wreaths
Ingredients:
- 1 butter
- 3/4 sugar
- 2 flour
- 2 salt
- 3/4 sherry wine
- 1/4 cinnamon
- 1/4
Instructions:
1. Cream together butter and all but 2 Tablespoons of the sugar.
2. Add egg yolks, one at a time and beat until light.
3. Add sifted flour and salt alternately with sherry, mixing well.
4. Fill cookie press with dough and press out each wreath onto ungreased or parchment lined cookie sheets.
5. Bake at 375° for 8-10 minutes.
6. Combine the cinnamon with the reserved 2 tablespoons sugar and sprinkle warm cookies with the mixture.
Title: Oatmeal Cake and Frosting
Ingredients:
- 1 oatmeal
- 2 eggs
- 1 1/2 boiling water
- 1 1/2 cinnamon
- 1/2 butter
- 1 baking soda
- 1 brown sugar
- 1/2 salt
- 1 sugar
- 1 2/3 flour
- 6 butter
- 3/4 brown sugar
- 1/3 heavy cream
- 3/4 coconut
- 1/2 pecans
Instructions:
1. Cake:
2. Mix and set aside oatmeal and boiling water.
3. Meanwhile, mix eggs, cinnamon, shortening, baking soda, salt, sugar and flour, then add to oatmeal.
4. Bake in prepared 9" X 13" pan at 350 degrees for 30 to 35 minutes.
5. Frosting:
6. Mix 3/4 c brown sugar, butter, cream and coconut.
7. Spread over cake after baking and broil until bubbling.
Title: Caramel Pots De Crème
Ingredients:
- 1 1/4 sugar
- 1/4 water
- 1 3/4
- 1/2
- 6
Instructions:
1. Position rack in center of oven and preheat to 325°F Place six 2/3-cup soufflé dishes or 3/4-cup custard cups in large roasting pan. Combine sugar and water in heavy large saucepan. Stir over low heat until sugar dissolves. Increase heat; boil without stirring until deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes.
2. Gradually whisk in 1 1/2 cups cream and milk (mixture will bubble vigorously). Stir until caramel dissolves, about 2 minutes.
3. Beat yolks in large bowl until foamy. Gradually whisk in warm caramel. Strain into 4-cup glass measuring cup. Divide among dishes. Pour enough hot water into pan to come halfway up sides of dishes. Cover pan with foil.
4. Bake until custard is just set at edges but still moves in center when shaken gently, about 1 hour. Remove from water; cool on rack. Chill until cold, at least 2 hours. (Can be made 2 days ahead. Cover; keep chilled.).
5. Beat 1/4 cup cream in small bowl until soft peaks form. Spoon cream into pastry bag fitted with large star tip. Pipe 1 rosette in center of each custard. Serve chilled.