lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Chip Cookies
Ingredients:
- 3/4 chocolate chips
- 1 refined flour
- 1/2 baking soda
- 1/4 salt
- 2 cocoa powder
- 60 butter
- 15 sugar
- 1/2 walnuts
- 1/2 vanilla essence
- 1/2 buttermilk
Instructions:
1. preheat oven to 180*c . grease a baking tray.
2. seive flour , baking soda , salt and cocoa powder in a bowl.
3. add butter and mix lightly.
4. add sugar, walnuts, essence and half cup of chocolate chips mix well.
5. add buttermilk and mix into a batter of thick but dropping consistency.
6. drop by spoonfulls on a greased baking trya leaving space in between the cookies
7. place the remaining chocolate chips over each cookie.
8. bake for 20 minutes.
9. cool on a wire rack atore in an airtight container.
Title: Lib's Banana Pudding
Ingredients:
- 1/2 cornstarch
- 1 sugar
- 4 eggs
- 2 water
- 1/2 milk
- 1 vanilla extract
- 1 margarine
- 1 pumpkin pie spice
- 4 bananas
- 1
Instructions:
1. Pudding: In a large saucepot over medium heat, add cornstarch, sugar, eggs, water, milk, margarine, vanilla extract and pumpkin pie spice.
2. Bring to a boil stirring constantly.
3. Remove from heat and set aside to cool while preparing meringue.
4. Meringue: In a medium mixing bowl add the egg whites and beat on high speed with electric mixer until stiff peaks start to form.
5. Add a dash of salt and slowly add in 1/2 cup sugar a little at a time until all sugar has been added.
6. Continue beating egg whites until stiff peaks have formed.
7. (Tip: if when you turn meringue upside down and the peaks stay put-the meringue is ready to be used.) Assemble pudding: In a large oven proof pan, layer vanilla wafers, bananas and pudding mixture; ending with vanilla wafers on top.
8. Spread meringue over vanilla wafers and bake at 400 degrees just until the meringue has turned a golden brown.
9. Remove from oven and let cool.
10. Refrigerate until ready to serve.
Title: Chocolate Chip Bundt Cake
Ingredients:
- 1 vanilla flavor instant pudding and pie filling mix
- 1 eggs
- 4 sour cream
- 1 pecans
- 1/2 powdered sugar
- 6
- 1
- 1/2
Instructions:
1. Heat oven to 350F degrees.
2. Grease and flour 10" Bundt pan.
3. Combine cake mix, pudding mix, eggs, sour cream and oil.
4. Beat on medium for 2 minutes Stir in chocolate chips, grated chocolate and pecans.
5. Pour into prepared pan.
6. Bake 50-60 minutes or till toothpick inserted in center comes out clean.
7. Cool in pan 15 min.
8. Invert onto serving plate.
9. Dust with powdered sugar.
Title: Strawberry Yogurt Dip
Ingredients:
- 1 1/2 frozen whole strawberries
- 8 raspberries
- 1 strawberries
Instructions:
1. In a bowl, mash berries.
2. Add yogurt and mix well.
3. Fold in whipped topping.
4. Serve with fruit or cake.
Title: Pina Colada Cake
Ingredients:
- 1 water
- 3 crushed pineapple
- 1/3 coconut
- 1 1/3 Cool Whip
- 1
Instructions:
1. Bake cake mix per directions and let cool.
2. After cake is cooled, poke holes throughout the cake using a straw and pour the pina colada mix over the cake into the holes.
3. Put the cake and the can of pineapple into the refrigerator until good and cold.
4. When cake is cold or whenever you are ready to serve, spread the can of crushed pineapple over the top of the cake.
5. Spread the Cool Whip over the pineapple.
6. Sprinkle coconut over the top and serve.
7. Strawberry Colada Version: Substitute pina colada mix for strawbery colada (or strawberry dacquiri) mix; substitute the can of crushed pineapples for frozen sliced strawberries and omit the coconut.
Title: Chocolate Beetroot Cake With Cream Cheese Frosting
Ingredients:
- 80 cocoa powder
- 200 plain flour
- 2 baking powder
- 300 caster sugar
- 300 beetroots
- 3 eggs
- 200 vanilla extract
- 2 1/2 cream cheese
- 200 butter
- 50 dark chocolate
- 75 icing sugar
- 125
Instructions:
1. In a large pan of boiling water, boil the beetroots in the skins until tender when pierced with a knife, 30-60 minutes.
2. Let cool and peel away the skins.
3. preheat the oven to 180C, 350F, Gas4.
4. Butter a medium (20cm) cake tin.
5. Sift the cocoa powder, flour and baking powder into the bowl; add the sugar and set aside.
6. Puree or finely grate the beetroot.
7. In a large bowl, whisk together the beetroot, eggs, 2 tsp vanilla and oil.
8. Fold in the dry ingredients to just combine.
9. Pour the mixture into the prepared tin and bake 50 minutes, or until a skewer inserted in the middle comes out clean.
10. Cool 20 minutes in the pan, then remove to a wire rack.
11. To make the frosting, melt the chocolae in a bowl set over boiling water.
12. Whisk together the chocolate, cream cheese, 0.5tsp vanilla and 50g butter. Spread on the cake.
Title: Peanut Butter Cookies (No Dairy or Wheat/Gluten)
Ingredients:
- 1 brown sugar
- 3/4 baking soda
- 1/2 salt
- 1 egg
- 1 vanilla extract
- 1 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 350 Degrees F.
2. Mix the peanut butter, sugar, baking soda and salt until it looks uniform/the same throughout.
3. Add the egg and vanilla extract, mix well.
4. Optional: Add chocolate chips and mix well.
5. Take tablespoon amounts and place them on baking sheet. (I advise using parchment paper on the baking tray and not tin foil).
6. Flatten slightly with fork.
7. Bake for 8-10 minutes. The tops should be slightly crinkled and the edges should not be brown!
8. Cool the cookies on the pan (after a while you can move them to a baking tray).
9. Enjoy!
Title: Peach Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 3 all-purpose flour
- 1/4 baking soda
- 1/4 salt
- 1/2 sour cream
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°.
2. Grease and flour a 10-inch tube pan and set aside.
3. In large mixing bowl, beat butter and sugar well, until very light and fluffy.
4. Beating well after each addition, one at a time add eggs.
5. In a separate bowl, combine flour, soda and salt.
6. Mix together sour cream and peaches.
7. Beginning and ending with dry ingredients, alternately add dry ingredients and sour cream-peach mixture to creamed mixture.
8. Beat well after each addition.
9. Stir in extracts.
10. Pour batter into prepared pan and bake until cake tests done, 75 to 80 minutes.
11. Cool slightly, remove from pan and cool completely.
12. 10-12 servings.
13. This recipe was delicious, using the amounts stated in my recipe. The reviewer's recipe is an entirely different recipe, and should not be confused with mine.
Title: Chocolate Reindeer
Ingredients:
- 1 butter
- 1 sugar
- 1/2 brown sugar
- 2 eggs
- 1 1/2 vanilla
- 2 3/4 flour
- 1/2 baking soda
- 1
Instructions:
1. In large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla.
2. Combine flour, cocoa and baking soda, add to creamed mixture, mix well.
3. Cover and refrigerate 2-3 hours.
4. On lightly floured surface, roll dough to 1/4" thickness. Cut with reindeer cookie cutter.
5. Place on greased cookie sheets.
6. Bake at 375°F for 8-9 minutes.
Title: Chocolate Almond Biscotti
Ingredients:
- 1/2 butter
- 2 eggs
- 1 all-purpose flour
- 2 1/4 cocoa powder
- 1/4 baking powder
- 1 salt
- 1/4 shortening
- 1 white chocolate chips
- 1 shortening
- 1
- 1/4
- 1
Instructions:
1. Heat oven to 350F.
2. Beat butter and sugar until blended.
3. Add eggs and almond extract; beat well.
4. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until smooth.
5. (Dough will be thick.) Stir in almonds using wooden spoon.
6. Shape dough into two 11-inch-long rolls.
7. Place rolls 3 to 4 inches apart on large ungreased cookie sheet. Bake 30 minutes or until rolls are set. Remove from oven; cool on cookie sheet 15 minutes.
8. Using serrated knife, cut rolls diagonally using sawing motion, into 1/2-inch-thick slices.
9. Arrange slices, cut sides down, close together on cookie sheet. Bake 8 to 9 minutes.
10. Turn slices over; bake an additional 8 to 9 minutes; cool on cookie sheet on wire rack.
11. Prepare Chocolate Glaze. Place 1 cup semi-sweet chocolate chips and 1 tablespoon shortening (do no t use butter, margarine or oil) into small microwave-safe bowl. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until smooth when stirred. Makes about 1 cup glaze.
12. Dip end of each biscotti in glaze or drizzle over entire cookie.
13. Prepare White Glaze. Place 1/4 cup white chips and 1 teaspoon shortening (do not use butter, margarine or oil) into small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. Makes about 1/4 cup glaze.
14. Drizzle White Glaze over chocolate glaze.
15. Garnish with additional almonds, if desired.
Title: Rainbow Poke Cake
Ingredients:
- 2 boiling water
- 2 1/2 red gelatin
- 0.5 orange gelatin
- 0.5 gelatin
- 0.5 confectioners' sugar
- 12
- 1
- 2
- 1/2
Instructions:
1. Place cake layers, top side up, in two 9" round cake pans.
2. Pierce cake with skewers at 1/2" intervals.
3. Stir 1/2 cup of the boiling water into each flavor gelatin in separate bowls, stir for 2 minutes or until completely dissolved.
4. Start pouring each different color gelatin into the various holes in both cake layers. Only pour one color into each hole. Keep pouring until all holes are filled with color. Refrigerate 3 hours.
5. Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate.
6. Spread with about 1 cup of the whipped topping.
7. Unmold second cake layer; place on first cake layer.
8. Frost with remaining whipped topping.
9. Refrigerate until whipped topping is firm.
10. Place egg white in a medium mixing bowl and beat with an electric mixer to form soft peaks.
11. Add icing sugar and lemon juice and stir with a spatula to combine.
12. You want your mixture to be a thick but still running paste, if it is too thin it will run right off the cake and if it is too thick it won't mix and drip down the sides.
13. Split mixture into 5 bowls and add color to each bowl (orange, red, purple, blue and green).
14. Carefully drizzle small amounts of each color over the top of the cake. Start from the center and work your way out, this makes it easier to gauge when there is enough icing for it to just start over-flowing around the edge of the cake.
15. Chill cake until ready to serve.
Title: Raisin Crunch Cookie Mix in a Jar
Ingredients:
- 1/2 granulated sugar
- 1/2 raisins
- 1 1/4 sweetened coconut
- 1 brown sugar
- 3/4 quick-cooking oatmeal
- 1/2 all-purpose flour
- 1 1/4 baking soda
- 1 baking powder
- 1
Instructions:
1. ** I have used Total, Wheaties as well as corn flakes.whatever I had on hand.just be sure to crush then measure cereal --.
2. For the flour, add baking soda and baking powder to flour before laying flour.
3. Layer ingredients in order given in a 1 quart wide mouth jar.
4. Press each layer firmly in place before adding next ingredient.
5. This recipe will be a tight fit.as well as some others.packing tightly will be critical.
6. INSTRUCTIONS TO ATTACH TO BAG OR JAR:
7. Empty cookie mix into a large mixing bowl -- Use your hands to thoroughly blend mix.
8. Add: 1 stick butter or margarine, not diet, softened.1 large egg, slightly beaten, 1 tsp vanilla extract.
9. Mix until completely blended.You will probably have to use your hands to completely mix well.
10. Shape into balls the size of walnuts.
11. Place 2" apart on sprayed sheet.
12. Bake at 350* for 10-12 minutes until edges are lightly browned.
13. Cool 5 minutes on baking sheet before removing to wire rack to cool completely.
14. Makes 2 1/2 dozen cookies.
Title: Strawberry Rhubarb Crunch
Ingredients:
- 1 all-purpose flour
- 1 brown sugar
- 3/4 oatmeal
- 1/2 butter
- 2/3 sugar
- 1 -2 cinnamon
- 2 rhubarb
- 2 strawberries
- 1 water
- 2 cornstarch
- 1 vanilla extract
Instructions:
1. Preheat the oven to 350°F
2. In a large bowl, combine the flour, brown sugar, oatmeal, butter, sugar, and cinnamon.
3. Mix until crumbly then press half of the mixture into a greased 9"x13" baking pan.
4. Cover with the rhubarb and strawberries.
5. In a small saucepan, heat the water, cornstarch, and vanilla over medium-low heat until thick and clear, stirring often. This should take about 5 minutes.
6. Pour over the rhubarb/strawberry layer.
7. Top with the remaining crumb mixture and bake for 60 minutes.
Title: Homestyle Chocolate Chunk Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 2 flour
- 1 salt
- 2 eggs
- 12
- 8 -10
Instructions:
1. Preheat oven to 375°F.
2. Grease cookie sheets.
3. Separate eggs. Bring butter to room temperature.
4. Combine all ingredients except chocolate and egg whites.
5. Mix well.
6. Stir in chocolate (and nuts if you like).
7. Roll in 1 1/2" balls and place on cookie sheet.
8. Flatten balls to 3/8" (Yes, they are pretty thick. They don't spread much.).
9. Brush with beaten egg white. Don't skip this step as it creates the distinctive crackly top.
10. Bake 10-12 minutes or until just starting to brown on the edges. I find baking a single sheet in the top third of the oven gives the best results. They tend to burn on the bottom if baked lower in the oven.
11. Cool on the sheets 1-2 minutes until firm enough to move to racks for cooling.
12. Alternate preparation method: Roll the dough into a 2 1/2 " diameter log. Wrap in plastic wrap and chill for an hour or freeze for up to several weeks. Before baking, thaw if frozen. Cut into slices 3/8" thick. Brush with egg white and bake as above.
Title: Hawaiian Hermit Cookies
Ingredients:
- 1/3 sugar
- 1/2 brown sugar
- 1/3 flaked coconut
- 2/3 dates
- 2/3 flour
- 2 baking soda
- 1 baking powder
- 1 butter
- 1/2 egg
- 1 vanilla
- 1
Instructions:
1. In a large bowl combine flour, baking soda and baking powder.
2. Add butter, egg and vanilla.
3. Mix until thoroughly blended.
4. Roll dough into walnut sized balls and place 2 inches apart on a lightly greased cookie sheet.
5. Press down slightly with the heal of your hand to flatten.
6. Bake at 350ºF for 11 to 13 minutes or until edges are lightly browned.
7. Cool 5 minutes on cookie sheet; then remove and cool completely on wire racks.
Title: Pears With Maple Syrup and Vanilla
Ingredients:
- 4 pears
- 4 sugar
- 750 water
- 4 maple syrup
- 2 -3 vanilla extract
Instructions:
1. Set the oven at 180C/gas mark4.
2. Peel the pears, cut them in half and remove their cores.
3. Bring the sugar and water to the boil, add in the pears and let them simmer for 10-15 minutes till they become tender.
4. Drain and discard the syrup.
5. Place the pears in a shallow baking dish. Drizzle with the maple syrup and the vanilla extract.
6. Bake for about 60 minutes, till the pears get very soft and pale gold.
7. Serve with a jug of cream.
Title: Cherry Cake
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 3 eggs
- 1 baking soda
- 1/2 ground allspice
- 1/2 ground cloves
- 1/2 flour
- 1
- 2
Instructions:
1. Cream butter and sugar until smooth and fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Add baking soda to sour milk and add to butter mixture, still beating. Remove from mixer.
4. Stir in spices and cherries with a spoon or spatula.
5. Add flour and mix well.
6. Pour into 13x9" pan and bake at 350F for 35-40 minute.
Title: Pineapple Coconut Fruitcake
Ingredients:
- 1 1/2 light raisins
- 1 1/2 walnuts
- 1/2 flaked coconut
- 1 butter
- 2 sugar
- 1 eggs
- 1 flour
- 4 baking powder
- 1 salt
- 2
- 1
Instructions:
1. Preheat oven to 300*. Grease and flour (3) 8" x 4" loaf pans.
2. Mix fruits, nuts and coconut; set aside.
3. Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each. Stir in the pineapple juice.
4. Combine the flour, baking powder and salt. Add this to the creamed butter-sugar mixture.
5. Fold in the combined fruits, nuts & coconut.
6. Spoon into three (3) greased and floured 8" x 4" loaf pans.
7. Bake @ 300* for 1 1/2 hours.
8. Cool, wrap and store two weeks to mellow.
Title: Port Cherry Topping for Cheesecake
Ingredients:
- 2/3 sweet red wine
- 1/2 sugar
- 2 cherries
- 2 fresh lemon juice
- 4 cornstarch
- 4 water
- 2 vanilla extract
Instructions:
1. Combine port, 1/2 cup sugar, cherries, and vanilla in a large saucepan; bring to a boil.
2. Cook 5 minutes or until cherries are thawed and mixture is syrupy.
3. Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended.
4. Stir cornstarch mixture into cherry mixture, bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny.
5. Remove from heat; cool to room temperature.
6. Cover and chill.
7. Serve over cheesecake.
Title: Waldorf Salad - Apples, Dates, Celery, Pecans, Sour Cream
Ingredients:
- 5 apples
- 1/2 celery
- 1 dates
- 1/2 pecans
- 8 Cool Whip
- 3 sour cream
Instructions:
1. Use a whisk to mix the cool whip and sour cream.
2. Add apples, dates, celery. Mix well.
3. Sprinkle pecans on top.
Title: Nutella Meringues
Ingredients:
- 3 salt
- 1 cream of tartar
- 1 sugar
- 1/2 sugar
- 1
- 1/4
Instructions:
1. Preheat oven to 300.
2. Melt Nutella in a double boiler, set aside to cool.
3. Whip egg whites with wire whisk attachment on medium/high until foamy.
4. Add salt & cream of tartar and whip on med/high until soft peaks form when you lift the beater.
5. Gradually add sugar, whip on high until thick, and stiff peaks form when you lift the beater.
6. Fold in Nutella.
7. Drop on parchment lined baking sheets using two spoons.
8. Bake at 300 for 10 minutes.
9. Rotate Baking sheets, reduce temperature to 200 and bake one hour.
10. If meringues do not look dry & baked through, bake an additional 20 minutes.
11. When meringues are dry and cooked through, turn oven off and allow the meringues to sit for several hours.
12. Meringues are ready when they are completely cool and sound hollow when tapped on the bottom.
13. Store in an airtight container for about a week.
Title: Maggie's Brownies
Ingredients:
- 4 unsalted butter
- 1 eggs
- 4 sugar
- 2 vanilla extract
- 1 all-purpose flour
- 1 butter
- 4 egg substitute
- 1 vanilla extract
- 1/2 confectioners' sugar
- 1 mini marshmallows
- 1
- 4
Instructions:
1. Preheat oven to 350 degrees F. Grease a 13 by 9-inch baking pan.
2. Melt the chocolate and butter in a 2-quart bowl in the microwave on high for 3 minutes, stirring every 20 to 30 seconds until the chocolate is completely melted. Add the eggs, sugar, and vanilla and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.
3. While the brownies are baking, make the frosting. Melt the chocolate and butter in a medium bowl in the microwave on high for 3 minutes stirring every 20 to 30 seconds until the chocolate is completely melted. Add the egg substitute, vanilla, and sugar and stir with a spoon until smooth. Stir in the marshmallows; they will soften but not melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.
Title: The Best Old Fashioned Sugar Cookies
Ingredients:
- 1 butter
- 1 1/4 granulated sugar
- 2 cream of tartar
- 3/4 baking powder
- 1/4 salt
- 2 eggs
- 1 flour
- 2 3/4 sugar
- 1/4 - 1/3 confectioners' sugar
- 1 butter
- 1/2 margarine
- 3 -4 milk
- 1 vanilla
- 2 confectioners' sugar
- 6 -7 milk
- 1/2 light corn syrup
- 4
Instructions:
1. Cookies:
2. Beat butter in large bowl with electric mixer on medium to high speed for 30 seconds. Add 1 1/2 cups sugar, cream of tartar, baking soda and salt. Beat until well mixed, scraping sides of bowl occasionally.
3. Beat in eggs and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover & refrigerate 2 to 3 hours or until dough is easy to handle.
4. Preheat oven to 375°F Shape dough into 1-inch balls. Roll balls in 1/4 to 1/3 cup sugar. Place balls about 2 inches apart on ungreased baking sheets.
5. Bake for 5-10 minutes depending on how you like them. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
6. Frosting:
7. Beat the butter, add sifted sugar & mix well. Add the vanilla, enough milk to reach the consistency you want & the tint to desired colour.
8. Spread the frosting over the cookies using a pallet knife. Allow to sit for a few minutes then add sprinkles. Don't use the sprinkles right after frosting or they will absorb moisture & leach their colour!
9. Glaze:
10. Stir confectioners' sugar, milk and extract in small bowl until smooth. Stir in corn syrup until glaze is smooth and glossy. (If glaze is too thick, stir in small amount of additional corn syrup.)
11. Stir in 3 to 4 drops food color until evenly distributed and glaze is smooth. Add additional drops of food color until glaze is of desired color.
12. To glaze cookies, place cooling rack on foil-lined baking sheet. Holding a cookie by its edge, dip the top of cookie into glaze. (Or spoon the glaze onto cookies using a teaspoon. Cookies can also be glazed using a new small paintbrush.) Place glazed cookies on cooling rack to dry. (The foil-covered baking sheet will catch any drips.)
13. Use contrasting glaze colors to decorate glazed cookies, if desired. Place small amount of contrasting glaze in small resealable plastic bag. Snip off tiny piece of the corner of the plastic bag. Create design by squeezing contrasting glaze onto cookies. Allow glazed cookies to dry thoroughly before stacking.
14. If you would like more than one color of glaze, divide untinted glaze among separate small bowls. Tint each one a different color by stirring in 1 to 2 drops food color until evenly distributed and glaze is smooth. Add additional drops food color until glaze is of desired color. (.
15. If cookie is decorated with contrasting glaze before glazed cookie is allowed to dry, glaze colors will blend slightly, creating a softer, more muted design).
16. Allow glaze to dry before storing cookies in airtight containers.
17. Note: Use glaze soon after preparing. Do not refrigerate glaze, as it will begin to harden.
Title: Ukrainian Tea Cookies (Bublyky)
Ingredients:
- 1 butter
- 1 sugar
- 1/2 lemon, zest of
- 2 sugar
- 5
- 1/2
- 2 1/2
- 1
Instructions:
1. Cream the butter with the sugar and lemon rind until light. Add the egg yolks, one at a time, and beat well.
2. Press the hard cooked egg yolks through a sieve and add to the creamed mixture along with the lemon juice and grated lemon rind. Stir in the blanched (no skins) nuts, and then the flour; mix thoroughly.
3. Break off small pieces of dough, roll into finger lengths of pencil thickness, and shape them into rings.
4. Mix finely chopped almonds with the 1 cup sugar.
5. Dip each ring into a slightly beaten egg white and then into the almond-sugar mixture.
6. Place the rings on a greased baking sheet and bake them in a moderate oven (350 degrees F.) for 15 minutes, or until delicately browned.
Title: Grape Juice Cake
Ingredients:
- 1/2 shortening
- 1 1/2 granulated sugar
- 3 all-purpose flour
- 1 baking powder
- 3/4 salt
- 1 1/2 milk
- 1/2 vanilla extract
- 1 1/2 cornstarch
- 4 granulated sugar
- 6 salt
- 1 lemon juice
- 1/2 butter
- 1 granulated sugar
- 1/2 light corn syrup
- 2
- 1 1/2
- 2
- 6
- 1
Instructions:
1. Cream shortening and sugar in a bowl until light and fluffy.
2. Add mixture of flour, baking powder and salt, alternately with mixture of grape juice and milk, mixing well after each addition.
3. Add vanilla.
4. Fold beaten egg whites, gently into batter.
5. Pour into 2 greased and floured 9" cake pans.
6. Bake at 350* for 25 minutes, or cake tests done.
7. Cool in pans for 10-15 minutes.
8. Turn out onto wire racks to cool completely.
9. Split each layer horizontally.
10. Spread 1 1/2 cups GRAPE FILLING between layers.
11. Spread GRAPE FROSTING over top and side of cake.
12. Drizzle remaining filling over top.
13. GRAPE FROSTING.
14. combine sugar, egg whites, grape juice and syrup in double boiler.
15. Beat at low speed with electric mixer until well blended.
16. Place over boiling water.
17. Beat at high speed for 7 minutes or until stiff peaks form.
18. Remove from heat; beat until of spreading consistency.
19. Yield; enough frosting for 4 layers.
20. GRAPE FILLING:.
21. combine sugar, cornstarch, salt, grape juice and 1 cup of water in a saucepan, mix well.
22. Bring to a boil over medium high heat.
23. boil for 1 minute, stirring constantly.
24. Remove from heat.add lemon juice and butter.
25. Cool.
26. Yield.enough frosting for a 2 layer cake.