lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Crescent Dumplings
Ingredients:
- 2 apples
- 1 cinnamon
- 1/2 butter
- 1/2 sugar
- 1/2 water
- 1/2 vanilla
- 1/2
- 1
Instructions:
1. Peel and core apples. Cut each apple into quarters, having a total of 8 pieces.
2. Separate crescent rolls. Wrap an apple quarter in each roll. Place in a 9 x 9 inch square baking dish. Using fingers sprinkle with cinnamon.
3. In a medium saucepan, combine butter, sugar, water and orange juice. Bring to a boil. Remove from heat and stir in vanilla. Pour over dumplings.
4. Bake in a 350 degree oven for 20 minutes or until crust is golden brown. Spoon liquid in baking pan over the hot dumplings and serve. Suggestion: Serve with a scoop of vanilla ice cream.
Title: Blueberry Toasted Coconut Babycakes
Ingredients:
- 1/2 unsalted butter
- 3/4 sugar
- 2 lime zest
- 2 eggs
- 5 buttermilk
- 1 all-purpose flour
- 1/4 salt
- 1/2 sweetened flaked coconut
- 1 blueberries
- 3 sweetened flaked coconut
Instructions:
1. Preheat oven to 350°F; butter and flour 9 (1/2-cup) muffin cups, or use paper liners.
2. Toast 1/2 cup coconut over low heat on stovetop or in toaster oven until lightly browned, watch closely, do not let burn.
3. Beat together butter, sugar, and zest until light and fluffy.
4. Beat in eggs, 1 at a time.
5. Beat in buttermilk, then flour and salt, on low speed until just combined.
6. Stir in 1/2 cup coconut and gently stir in blueberries.
7. Spoon batter into cups and smooth tops, Sprinkle tops with remaining 3 tablespoons coconut (this coconut will toast in the oven).
8. Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes.
9. Invert onto a rack and cool.
Title: Chocolate Thumbprint Cookies
Ingredients:
- 1/2 butter
- 2/3 sugar
- 2 milk
- 1 vanilla
- 1 flour
- 1 salt
- 1/4 sugar
- 1/2 confectioners' sugar
- 1 butter
- 2 milk
- 1 vanilla
- 1/2
- 1
- 2
- 1/4
Instructions:
1. Cream butter, 2/3 cup of sugar, egg yolk, milk and vanilla in a small bowl.
2. In another bowl combine flour, cocoa, and salt and blend them into a cream mixture.
3. Chill dough about 1 hour or until firm enough to handle.
4. Roll the dough into 1 inch balls.
5. Combine the chopped nuts and 2 tbsp of sugar in a small bowl.
6. Dip the balls in egg white then the nut mixture.
7. Place them on a lightly greased cookie sheet.
8. Press thumbprint gently in the center of each cookie.
9. Bake at 350 degrees for 10 to 12 minutes.
10. As soon as cookies come out of the oven place about 1/4 tsp of the vanilla filling in the print.
11. Gently place a halved cherry or chocolate kiss in the print.
12. Remove the cookies from the sheet and cool.
Title: The Flakiest Pie Crust
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 salt
- 6 butter
- 4
Instructions:
1. Heat oven to 425 degrees. In a bowl, combine flour and salt.
2. Blend in spread with a pastry blender (2 forks work just as well). Sprinkle in ice water 1 tablespoon at a time.
3. Shape into disc and cover with plastic wrap and chill for 20 minutes.
4. On floured surface, roll out dough into a 12 inch circle; transfer to pie plate.
5. Chill 20 minutes.
6. Pierce crust with fork and line with foil. Fill pie with pie weights (dried beans and/or rice also work well).
7. Bake 10 minutes and remove pie weights and foil.
8. Bake an additional 10 minutes more, or until golden.
9. Cool completely.
Title: Baked Cranberries
Ingredients:
- 2 cranberries
- 1 1/2 sugar
Instructions:
1. Arrange berries in baking dish.
2. Sprinkle with Sugar.
3. Cover Closely.
4. Bake at 350 degrees for 60 minutes.
5. DO NOT OVERBAKE!
Title: Oatmeal Raisin Cookies
Ingredients:
- 2 oats
- 1 raisins
- 1 sugar
- 3/4 flour
- 1/2 butter
- 1 egg
Instructions:
1. Preheat the oven to 400°F
2. Blend butter with sugar. Beat in the egg. Stir in the flour, oats, and raisins. Mix until combined.
3. Line 2 baking sheets with parchment paper (or you can grease instead).
4. With your hands, shape the dough into large, round patties, and place on the baking sheets.
5. Bake 10 minutes.
Title: Beignets - Sweet Moroccan Doughnut
Ingredients:
- 4 flour
- 1/4 sugar
- 1 salt
- 1 milk
- 2 butter
- 1/4 egg
- 1 vanilla
- 2 lemon zest
- 1 granulated sugar
- powdered sugar
Instructions:
1. Make the Dough.
2. Mix the flour, sugar and salt in a mixing bowl. Sprinkle the yeast on top, and add the warm milk. Leave a minute or two for the yeast to soften, and then add the butter, egg, vanilla and lemon zest. Mix well to form a soft, sticky dough that is barely firm enough to knead. If necessary, work in a little more flour or milk to achieve this.
3. Knead the dough in a mixer with a dough hook, or by hand on a lightly floured surface, for five to 10 minutes or until the dough is very smooth. The dough should still be a bit sticky, but it will become easier to handle after it rises.
4. Allow the Dough to Rise Twice.
5. Transfer the dough to an oiled bowl, turning once to coat the dough with oil. Cover with a towel, and leave to rise until doubled, an hour or longer.
6. Punch down the dough and turn it over. Cover, and leave to rise a second time. When the dough is almost doubled, about 45 minutes to an hour, it is ready to shape.
7. Cut Out Circles.
8. Roll out the dough to 1/4 inch thick on a lightly floured surface. Cut out rounds (a glass is fine to use), and transfer the rounds to a lightly floured towel. Cover, and let rise until puffy, 30 minutes or longer.
9. Fry the Beignets.
10. Heat two or three inches of oil in a pot over medium heat to 360° to 370° F (183° to 187° C). If you don't have a thermometer, test a scrap of dough – if it rises to the top without coloring and the oil bubbles around it, the oil is ready.
11. Fry the beignets in batches for two to three minutes each, turning several times, until the dough is golden in color. Don't crowd the pot, and monitor the temperature of the oil carefully. If it is too hot, the beignets will brown too quickly and the insides will be undercooked. If the oil is too cold, the beignets will become heavy and greasy.
12. Allow the cooked beignets to drain on paper towels or in a strainer for several minutes before rolling in granulated sugar or dusting with powdered sugar.
13. Serving and Freezing.
14. Serve beignets warm or room temperature. Apricot jam makes a nice accompaniment.
15. Beignets won't stay fresh for more than a day, but they freeze well and can be reheated directly from the freezer. To reheat, lay the frozen beignets on a baking sheet, and place in a preheated 350° F (175° C) oven for 10 minutes.
Title: Palmiers
Ingredients:
- 1 puff pastry
- 2 -3 caster sugar
Instructions:
1. Roll the pastry out on a suface sprinkled with castor sigar.
2. (roll pastry out to a rectangle shape- about 20cm x 35cm), and trim the edges with a sharp knife.
3. Sprinkle castor sugar over the top of the pastry.
4. Fold in the LONG sides of the rectangle- (so that they meet in the centre), and sprinkle with a little MORE sugar.
5. Now fold in 1/2 lengthways and press SLIGHTLY.
6. Cover and refrigerate for 30 minutes.
7. Cut the pastry roll into 12mm slices (about 1cm slices), and place about 10cms apart on lightly greased oven trays.
8. Bake in MODERATELY HOT oven (210-230'C) for 10 minutes, then turn Palmiers over and bake for a further 10 minutes- or until crisp!
9. Remove from oven and place Palmiers on wire rack to cool.
10. Sprinkle with sifted icing sugar.
Title: Fried Twinkies
Ingredients:
- 6 flour
- 6 milk
- 1 vinegar
- 2 flour
- 1 baking powder
- 1 salt
- 1
- 1/2
Instructions:
1. Freeze the twinkies for at least 2 hours.
2. can freeze overnight.
3. Heat your oil in fryer to 375 degrees.
4. Mix your batter as such: milk, vinegar,oil.
5. In another bowl blend flour, baking powder and salt.
6. whisk wet ingredients into dry, mix until smooth.
7. refrigerate until oil reaches temperature.
8. insert sticks into twinkies, leaving enough of a end to hold.
9. dust with flour and dip into batter be sure batter covers the entire twinkie place twinkie in hot oil with utensil being sure the twinkie browns evenly (the twinkie will float) about 3- 4 minutes.
10. Remove to paper towel- cool 5 minutes.
11. Serve with a Berry Sauce Raspberries or mixed Berry preserves heated until warm.
12. Use for dipping.
Title: S'more Sandwich
Ingredients:
- 2 marshmallow creme
- 2
Instructions:
1. Gather ingredients.
2. Toast the bread to your liking.
3. Spread Nutella on one slice of bread.
4. Spread Marshmellow Fluff on the other slice of bread.
5. Stack together and ENJOY!
Title: Vegan Chocolate Frosting
Ingredients:
- 1 chocolate chips
- 1/2 vanilla extract
- 2 sea salt
- 1
Instructions:
1. In a small saucepan over very low heat, melt chocodrops and grapeseed oil.
2. Stir in agave, vanilla and salt.
3. Place frosting in freezer for 15 minutes to cool.
4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
5. Frost over cake, cupcakes or between cookies.
Title: Avocado Cheesecake
Ingredients:
- 9 graham cracker crumb crust
- 1 avocado
- 1/2 sour cream
- 8 cream cheese
- 1 instant lemon pudding
- salt
- graham cracker crumbs
Instructions:
1. Mash avocados and add remaining ingredients. Beat until smooth. Spoon mixture into baked graham cracker crust & sprinkle with graham cracker crumbs.
2. Refrigerate several hours.
Title: Easy Chocolate Soufflés
Ingredients:
- 150 butter
- 200 dark chocolate
- 175 sugar
- 6 eggs
- 125 flour
Instructions:
1. If cooking immediately, pre-heat oven to 180C (160C for a fan-assisted oven).
2. Melt the chocolate and butter together in a bowl over a pan of gently simmering water.
3. Meanwhile, whisk together the eggs and sugar in another bowl until light and fluffy.
4. Sift in the flour and fold gently to incorporate.
5. Fold in the chocolate mixture.
6. Pour into buttered ramekins. At this stage, you can cover and store in the fridge for cooking at a later time, otherwise pop into the oven for 8-12 minutes.
7. Keep an eye on the soufflés for the last few minutes. When the tops start to crack, give it another minute and they should be done. They should be really gooey in the centre but cakey on top and round the edges.
8. Serve immediately with a scoop of ice cream.
Title: Magnolia Lace Trumpets With Chocolate Cream Cheese Filling
Ingredients:
- 1/2 sugar
- 1/2 butter
- 1/3 dark corn syrup
- 3/4 all-purpose flour
- 1/2 ground ginger
- 1 irish cream
- 1 cream cheese
- 3 milk
- 2 confectioners' sugar
- 2 salt
Instructions:
1. Preheat oven to 350 degrees F.
2. Line a cookie sheet with foil.
3. In a medium saucepan, combine sugar, butter, and corn syrup. Cook mixture over low heat until butter melts; remove from heat. Stir together flour and ginger; add dry mixture to butter mixture, mixing well.
4. Stir in liqueur, if desired.
5. Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie sheet.
6. Bake only 2 or 3 cookies at a time because you must work quickly to form the cones before they cool and become brittle*.
7. Bake in oven for 9 to 10 minutes, or until bubbly and golden brown. Quickly invert cookies onto another cookie sheet, and wrap each cookie around the greased handle of a wooden spoon or a metal cone.
8. When cookie is set, slide cookie off spoon or cone; cool on a wire rack.
9. FILLING: Soften cream cheese in milk. Add sugar, 1 cup at a time, blending after each addition. Add melted chocolate and salt. Beat until smooth.
10. Fill cookies with filling.
11. To store: Place unfilled cookies in a single layer in an airtight container; cover. Store at room temperature in a cool, dry place for up to 3 days or freeze unfilled cookies for up to 3 months. Thaw cookies and fill.
12. *If cookie gets too brittle to roll, run back in the oven for 1 minute to soften.
Title: Sticky Date Pudding With Caramel Sauce
Ingredients:
- 1 dried dates
- 1 bicarbonate of soda
- 1 boiling water
- 90 butter
- 1/2 brown sugar
- 2 eggs
- 1 vanilla
- 1 1/2 self-rising flour
- 1/2 walnuts
- 300 brown sugar
- 1 golden syrup
- 1 butter
- 1
Instructions:
1. In a medium bowl, mix the dates (use kitchen scissors to chop the dates rather than a knife), bicarb and water together. Set aside for 10-12 minutes.
2. In a large bowl, cream the butter and sugar. Add the eggs one at a time.
3. Beat in the vanilla.
4. Fold in the cooled date mix and the flour.
5. Pour into a greased 20cm round cake tin.
6. Bake at 180oC for 40-45 minutes.
7. Cool for 5 minutes, cut and serve from the tin (it keeps it warm).
8. Carmel sauce:
9. Place all the ingredients in a medium pot and stir over a medium heat until combined. Simmer gently until thickened (about 5 -8 minutes).
10. To serve: pour over the pudding and let it soak a little before eating.
Title: Bulgarian Yogurt Cake
Ingredients:
- 1/2 butter
- 2/3 granulated sugar
- 2 eggs
- 2 fresh lemon rind
- 1 plain yogurt
- 2 flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- powdered sugar
Instructions:
1. Cream butter in large bowl.
2. Add sugar.
3. Beat with mixer until creamy and light.
4. Add eggs one at a time, then lemon rind. Beat again. Stir in yogurt.
5. Stir flour, baking powder, baking soda and salt into yogurt mixture. Beat until smooth.
6. Pour into greased cake pan 9" square. Bake at 350 F for 35 minutes or until toothpick tests done.
7. Cool for five minutes. Sprinkle with powdered sugar. Serve warm.
Title: Vegan Milano Cookies
Ingredients:
- 1/3 sugar
- 3/4 canola oil
- 1/2 pure vanilla extract
- 2 orange zest
- 1 flour
- 2 cornstarch
- 2 baking powder
- 1 salt
- 1/4 chocolate chips
- 6
Instructions:
1. Preheat oven to 350°F Grease 2 large cookie sheets.
2. In a large mixing bowl, use a strong fork to mix together milk, sugar, oil, vanilla and zest.
3. Add half of the flour, along with the cornstarch, baking powder and salt; mix well. Add the remaining flour and mix until you have a soft, pliable dough.
4. Make sure your hands are very clean and dry, and dust them with flour. Stuffs about to get messy. Sort of.
5. Grab about 1 tablespoon’s worth of dough and roll it into a ball, and then roll into a log that’s about 1 1/2 inches long. Flatten with the palms of your hand to create an oval that is 2 inches long and 1 inch across, then straighten the edges out with your fingers. Basically, if you know what a milano looks like, that’s the shape your going for. But this is homemade, so don’t try to be perfect. You aren’t a machine (or are you?).
6. Continue with the rest of the dough, flouring your hands before you form each cookie, until you have 16 cookies placed about 1 inch apart (they don’t spread much.) I had to do this in 2 batches because of my small oven, so while these baked I started my next batch of 16. If you’ve got a big oven then do both trays of 16 at once.
7. Bake for 14 to 16 minutes, until tops are firm and edges are ever so slightly browned. Remove from oven and let rest for 2 minutes. Use a thin, flexible spatula to transfer to a cooling rack. Meanwhile, bake your next batch and melt your chocolate*.
8. Once cookies are cool enough to handle (only about 10 minutes), take a cookie and dip the bottom into the chocolate. Then take another cookie and dip it, and place the dipped sides together to form a sandwich. Don’t press them hard lest the chocolate smush out. Place them on a tray or several plates that will fit in your fridge. Continue with the remaining cookies until you have 16 sandwiches. Have a wet rag at the ready to wipe your fingers between putting the cookies together, to avoid chocolate fingerprints on the cookies. Or just lick the chocolate off. Or just decide that who cares about chocolate fingerprints.
9. Place cookies in the fridge to set for at least an hour. Bring back to room temperature before serving (about 1/2 an hour.) Call it a day.
Title: Creamy Peanut Butter Whip
Ingredients:
- 8 cream cheese
- 2 Cool Whip Lite
- 1/2 sour cream
- 1/2 light sour cream
- 1/2 Splenda granular
- 1 vanilla
Instructions:
1. With a hand mixer beat together all ingredients except fruit.
2. Beat until smooth and creamy.
3. Scrape the sides and bottom down a few times.
4. Great right away but will firm up a little more if refrigerated an hour or more.
5. Serve with fresh fruit of choice.
Title: Banana Fritters
Ingredients:
- 8 bananas
- 3 flour
- 1/3 cornflour
- 1 1/2 baking powder
- 1/4 salt
- 1/2 milk
- 1 caster sugar
- 1/2
Instructions:
1. Peel bananas and cut in half.
2. Sift flour, cornflour, baking powder and salt into bowl.
3. Mix to smooth batter with the milk.
4. Beat egg white until soft peaks form, fold lightly into batter.
5. Drop banana pieces into batter, then deep fry in hot oil until golden brown.
6. Remove and drain on absorbent paper.
7. Toss in sugar.
8. (frying time is approx) Serve hot with ice cream or whipped cream.
Title: Mexican Wedding Cakes
Ingredients:
- 1 butter
- 2 confectioners' sugar
- 1 vanilla extract
- 1/2 all-purpose flour
- 5/8 salt
- pecan halves
- walnut halves
Instructions:
1. Cream the butter with half the sugar and the vailla in a large bowl. Sift the flour and salt together into the bowl and fold into the mixture. Sir in the nuts. Cover and let chill in the refrigerator for one hour or until firm.
2. Preheat the oven to 375 degrees. With floured hands, shape the dough into 1-inch balls and place about 1 1/2 inches apart on large baking sheets.
3. Bake for ten minutes or until set but not browned, rotating the sheets so that the cookies bake evenly. Let cool on the baking sheets for 2-3 minutes.
4. Place the remaining sugar in a shallow dish. Roll the warm cookies in the sugar, then let cool on wire racks for 30 minutes. When cold, roll again in the sugar. Serve immediately or store in airtight container.
Title: Pumpkin Roulade
Ingredients:
- 6 eggs
- 1 granulated sugar
- 1 vanilla extract
- 1/8 salt
- 1 molasses
- 1 cake flour
- 1/4 ground ginger
- 1/4 ground cinnamon
- 1/8 ground cloves
- 1/2 confectioners' sugar
- 1 pumpkin puree
- 6 confectioners' sugar
- 1 1/2 fresh ginger
- 2 lemon zest
- 2 fresh lemon juice
- 1 heavy cream
- confectioners' sugar
Instructions:
1. Arrange rack in upper third of oven and preheat to 350 degrees. Line a 17x12-inch jelly roll pan with waxed paper.
2. Beat eggs, granulated sugar, vanilla, and salt in bowl until tripled in volume. Beat in molasses.
3. Sift flour, ginger, cinnamon, and cloves over batter; gently fold together. Spread batter in prepared pan. (You should tap the pan on the counter to release air bubbles.).
4. Bake until top is light golden and edges start to pull away from pan, about 12-14 minutes. Let cool completely in pan.
5. Sift 1/2 cup confectioner's sugar evenly over a large sheet of waxed paper. Invert cake onto sugar. remove pan and peel off paper. Trim edges. Roll up cake in waxed paper, starting from long edge.
6. Mix pumpkin puree, 6 T. confectioner's sugar, fresh ginger, lemon zest, and lemon juice in medium bowl and refrigerate.
7. Unroll cake and spread pumpkin cream evenly on top. Roll up cake, using waxed paper to lift edge, then wrap rolled cake in waxed paper. Refrigerate at least 30 minutes and up to 2 hours.
8. Unwrap cake and place seam side down on serving platter. Sift additional confectioner's sugar over top.
Title: Golden Lemon Cake
Ingredients:
- 1 warm water
- 3/4 eggs
- 3/4 lemon gelatin
- 4 sugar
- 1 lemon juice
- 1 confectioners' sugar
- 2/3
- 3
- 2
- 3/4
Instructions:
1. In a large mixing bowl, combine cake mix, oil, water, eggs, gelatin and lemon extract.
2. Beat at low speed untill moistened, then at medium speed for 2 minutes.
3. Pour batter into a greased and floured 12 cup tube pan.
4. Bake at 350 degrees for 40-50 minutes.
5. Let cool 10 minutes, then remove cake from pan and place on wire rack.
6. For glaze, combine ingredients in a saucepan, bring to a boil and simmer 5 minutes.
7. Let cool at least 10 minutes.
8. Place platter under wire rack. Using a toothpick, poke holes in top of cake, drizzle glaze over top and sides.
9. Allow cake to cool completely before cutting.
Title: Date Nut Cookies
Ingredients:
- 1 sweetened condensed milk
- 1 dates
- 1/2 walnuts
- 1 cream cheese
- 3 powdered sugar
- 2 vanilla
- 1 milk
- 1/2 - 1
Instructions:
1. Combine sweetened condensed milk and dates in a saucepan. Cook over low heat, stirring constantly, until very thick. Stir in nuts.
2. Spoon about 1tsp. of filling onto a cracker. Top with another cracker to make a sandwich. Repeat.
3. Combine softened cream cheese, powdered sugar and vanilla in a bowl with a mixer, beating until smooth. Add enough milk to make of spreading consistency.
4. Spread frosting on top of each cookie.
5. Store in an airtight container, or freeze. They are delicious frozen!
Title: Peppery Gingersnap Cookies
Ingredients:
- 2 all-purpose flour
- 2 ground ginger
- 1 baking soda
- 1/2 ground cinnamon
- 1/2 salt
- 1/4 fresh ground black pepper
- 3/4 white sugar
- 1/2 egg
- 1 dark molasses
- 1/2 white sugar
- 3
Instructions:
1. Preheat oven to 350°F.
2. Combine all dry ingredients except for sugar.
3. Cream Crisco and sugar until light and fluffy.
4. Add egg, mix in well. Add molasses, mix in well.
5. Reduce speed to low and incorporate the flour mix. When dough forms, chill about 30-40 minute.
6. Form 1 inch balls and roll in 3T of sugar and place 2 inches apart on a parchment lined cookie sheet.
7. Bake until set, 9-11 minutes. Rotate and turn cookie sheets halfway through cooking time.
8. Crack that appear on the top of the cookie will appear moist.
9. Coll 1 minute on the cookie sheet then remove to a wire rack to cool completely.
10. Store in an airtight container.
Title: Portuguese Felog (Doughnuts)
Ingredients:
- 1 water
- 1 lemon, zest of
- 1 cinnamon
- 2 butter
- 4 flour
- 4 baking powder
- 4 sugar
- 12 eggs
- 1 salt
Instructions:
1. Boil together lemon rind and cinnamon stick in water.
2. Meanwhile, into a large bowl, add together all the dry ingredi-
3. ents. Into the boiling water, add butter.
4. When butter is completely melted, remove cinnamon sticks and rind.
5. Pour water into the dry ingredients, mixing very fast.
6. Add one egg at atime, until completely blended.
7. Drop by spoonfuls into hot oil; let cook until puffs brown evenly.
8. Do not pierce with fork; remove puffs from oil and let drain on paper towels.
9. Then remove puffs to another dish of paper towels.
10. When cool,roll on sugar and cinnamon mixture.
11. It will look like a puff but inside will have a texture of an eclair.
Title: Chocolate Torte Cake
Ingredients:
- 2 granulated sugar
- 1 3/4 all-purpose flour
- 3/4 cocoa powder
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 eggs
- 1 milk
- 1/2 vanilla extract
- 2 boiling water
- 1 icing sugar
- 1 1/2 vanilla extract
- 1/2 butter
- 3/4 cocoa powder
- 1/2 water
- 2 icing sugar
- 2 vanilla extract
- 2
- 1
- 1/2
Instructions:
1. TORTE: Preheat oven to 350°F Grease & flour three 9-inch round baking pans.
2. In large mixer bowl, stir together dry ingredients.
3. Add eggs, milk, oil and vanilla. Beat on medium speed of electric mixer for 2 minutes. Stir in boiling water - batter will be thin. Divide batter among prepared pans.
4. Back 20 to 25 minutes, or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans and then remove to wire rack. COOL COMPLETELY.
5. Spread filling between layers reserving 1/2 cup for garnish on top. Spread cocoa glaze over top of torte. Refrigerate. Before serving, garnish with reserved filling. Keep refrigerated after serving.
6. FILLING: In small mixer bowl, beat whipping cream and icing sugar until stiff.
7. Fold in vanilla until evenly blended.
8. If desired, fold in mint extract and red food colouring. This makes a nice touch for the Christmas season.
9. COCOA GLAZE: In small saucepan over low heat, melt butter. Add cocoa and water, stirring constantly until slightly thickened.
10. Remove from heat. Gradually add icing sugar and vanilla, beating with wire whisk until smooth.
11. Note: if you only have 2 cake pans, reserve the remaining batter in the refrigerator while the first 2 layers bake.
Title: Microwave Macaroon Peaches
Ingredients:
- 4 sugar
- 6 butter
- 1/4 brown sugar
- 1/4
- 30
- 1
Instructions:
1. Place peaches in microwave safe dish.
2. Combine all other ingredients together and spoon into peach cavity.
3. Cover with paper towel or plastic wrap and cook on HIGH for 2 minutes.
4. Serve with mascarpone cheese or cream or ice cream.
5. So easy!