lumicero/recipes-ing2inst huggingface dataset:
Title: Slow-Roasted Pears With Hazelnuts, Honey & Mascarpone
Ingredients:
- 1 caster sugar
- 100 bosc pears
- 4 vanilla bean
- 1 butter
- 45 brown sugar
- 2 honey
- 1/4 hazelnuts
- 1/4 mascarpone
- 1/3
Instructions:
1. Preheat oven to 190°C or 170°C fan.
2. Mix lemon juice and caster sugar into one litre of water and stir to dissolve the sugar; halve and core the pears and place in the water.
3. Scrape the seeds from the vanilla bean; reserve the bean and place the seeds in a small bowl with the butter and brown sugar; mix well until soft and spreadable.
4. Remove the pears from the water and spread the butter mixture over the cut sides; pour 700 ml of the water into a deep baking pan, place the pears into the pan, cut-side up; place the vanilla bean halves in the water and cover the pan with foil; pierce the foil in four places.
5. Bake the pears for 11/2 hours until they are tender.
6. Place the pears in shallow bowls and spoon over a little of the cooking syrup; drizzle with honey and scatter with hazelnuts; and serve warm or at room temperature with mascarpone.
7. TIP: Check the water level in the baking pan from time to time during the cooking time, and add a little more water if too much has evaporated.
Title: Sebago Pudding
Ingredients:
- 1 1/4 baking soda
- 1 salt
- 1/2 nutmeg
- 1/4 allspice
- 1/4 ground cloves
- 1/4 raisins
- 3/4 egg
- 1 milk
- 1/2 light molasses
- 1/2
Instructions:
1. Sift dry ingredients together; add raisins.
2. Combine egg, milk and molasses.
3. Add liquid mixture to dry ingredients, mixing thoroughly.
4. Pour into a greased pudding mold, the bottom of which has been lined with waxed paper.
5. Cover tightly and steam for two hours.
Title: Prize Nut Cookies (Ice Box Cookies)
Ingredients:
- 1 brown sugar
- 3 eggs
- 1 white sugar
- 1 cinnamon
- 1 1/2 salt
- 1 flour
- 4 1/2 walnuts
- 1
Instructions:
1. Cream shortening and sugars.
2. Add eggs and beat well.
3. Add flour, salt, cinnamon and nuts; mix well.
4. Make two rolls (I use wax paper to make the rolls) and refrigerate over night.
5. Cut thin and bake in 350 degree oven until lightly browned.
Title: Sunshine Cake
Ingredients:
- 18 unsweetened applesauce
- 1/4 egg substitute
- 4 mandarin oranges in juice
- 11 fat-free cool whip
- 8 sugar-free instant vanilla pudding mix
- 1 crushed pineapple
- 15
Instructions:
1. Mix all ingredients from cake. Beat 2 minutes.
2. Bake in sprayed 9x13 pan at 350 degrees for 30-35 minutes or until toothpick is clean.
3. Mix cool whip, pudding mix, and pineapple to make frosting, and cover cake when cool.
Title: Creme Brulee
Ingredients:
- 1 heavy cream
- 1/2 vanilla beans
- 1/2 vanilla extract
- 10 sugar
- 1 salt
- 1/2 sugar
Instructions:
1. Use 6-oz. ramekins.
2. Heat the oven to 325°F.
3. Heat the cream or cream and milk in a medium saucepan over medium heat until scalded (you'll see small bubbles on the sides of the pan).
4. Split the vanilla bean in half, if using, and scrape the seeds into the cream.
5. Meanwhile, in a medium bowl, slowly whisk the sugar and salt into the egg yolks.
6. Slowly temper the hot cream into the sugar/yolk mixture.
7. Strain the mixture through a fine sieve into a pitcher or measuring cup.
8. Stir in vanilla extract if using.
9. Arrange the ramekins in a baking dish with deep sides, pour the mixture into the ramekins, Fill the baking dish with water to come halfway up the sides of the ramekins and cover the dish with foil.
10. Bake until just set, 25 to 50 min.
11. Remember to start checking early; baking time will depend on the thickness and depth of your ramekins and baking dish.
12. Carefully remove the baking dish from the oven and let the ramekins cool in the water bath.
13. Remove, cover with plastic wrap and refrigerate at least 2 hours or up to 2 days.
14. Topping: sprinkle a light layer of sugar over each cold creme brulee just before serving.
15. Caramelize either using a propane torch by passing over the sugar or putting under a broiler.
Title: Old Glory #1 - Tortilla Dessert Wraps (Or Pinwheels)
Ingredients:
- 9 flour tortillas
- 2 cream cheese
- 6 powdered sugar
- 3 banana
- 3
- 1/3
Instructions:
1. Use a sharp knife to trim the curved edges of 2 opposite sides of the flour tortillas to a 6-in width (Easy to do 3 at a time, makes spreading the ingredients a uniform process & makes slicing easy in equal segments). Set prepared tortillas aside & cover w/a slightly moistened kitchen towel or washcloth.
2. Mix cream cheese w/powdered sugar till well-combined & smooth. Divide mixture into 3 equal portions in separate bowls.
3. Add 3 tbsp strawberry preserves to the 1st bowl & mix well. Add 3 tbsp blueberry preserves to the 2nd bowl & mix well. Cut banana in sml pieces, add to the 3rd bowl & mash into cream cheese mixture till fully incorporated & smooth.
4. “Eyeball” the strawberry & blueberry mixtures for desired color. If a darker color is desired, add food coloring 1 drop at a time till you’re happy w/the color.
5. Assembly: Put 1 pre-cut tortilla on your work surface & spread 1/3 of the strawberry mixture over the tortilla surface. Place a 2nd tortilla 1-in to the right (keeping the end cuts lined up) & spread 1/3 of the banana mixture over the tortilla surface. Place a 3rd tortilla 1-in further to the right (lined up again) & spread 1/3 of the blueberry mixture over the tortilla surface.
6. Begin w/the tortilla flat on the work surface & roll them together into a circular log. The log will be fairly substantial in size & should be compact, but not so tight that your filling wants to “escape”. Wrap ea log snugly in foil or plastic wrap, so they do not come apart & their shape is retained. Repeat assembly steps w/rest of tortillas & ingredients. Refrigerate tortilla logs at least 2 hrs or put in your freezer for at least 1 hours.
7. Remove from refrigerator or freezer & cut logs immediately w/a very sharp knife into 3-in servings (6), 2-in servings (9) or 1-in pieces (18). Serve immediately or refrigerate covered in plastic wrap till ready to serve.
8. Serving Suggestion: Put on serving platter w/dish of cool whip & garnish w/banana slices + halved fresh strawberries & fresh blueberries. I bet kids would like a dish of red & blue M&M’s on the side too!
Title: Coconut Rice Pudding
Ingredients:
- 2 1/2 reduced-fat milk
- 1 light coconut milk
- 1/2 sugar
- 1 arborio rice
- 1/2 cinnamon stick
- 1 dried mango
- 1 pistachios
Instructions:
1. Whisk together milk, coconut milk, and sugar in 5- to 6-quart slow cooker. Stir in the rice and cinnamon stick.
2. Cook on HIGH, covered, for 2 to 2 1/2 hours, or until the mixture is thick and the rice is tender.
3. Remove the cinnamon stick and mix in dried fruit and pistachios. Serve warm, reheat, or enjoy cold!
Title: Cinnamon Noodle Kugel
Ingredients:
- 1 eggs
- 6 small curd cottage cheese
- 1 sour cream
- 2 white sugar
- 1 butter
- 1 cream cheese
- 6 vanilla extract
- 1 salt
- 1 white sugar
- 1 brown sugar
- 1/3 ground cinnamon
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease a 9x13-inch baking dish.
3. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
4. Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract and salt in a large bowl.
5. Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
6. Combine 1/3 cup white sugar, brown sugar and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.
7. Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour.
8. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.
Title: Christmas Plum Pudding
Ingredients:
- 2 sultanas
- 1 1/2 raisins
- 1 prune
- 1 lemon, zest of
- 1 orange zest
- 1 carrot
- 1/2 butter
- 1 brown sugar
- 250 plain flour
- 2 salt
- 1 nutmeg
- 1 mixed spice
- 1/2 eggs
- 1/2 milk
- 1/2 stout beer
- 4 brandy
- 1/2
- 200
- 50
Instructions:
1. Grease 2 large pudding basins.
2. Bring two large saucepans of water to the boil with a trivet or rack in the bottom of each.
3. (I actually use two old pottery saucers in the bottom of mine) Mix all dry ingredients together.
4. Rub butter into dry ingredients with your fingertips, add prepared fruit and grated carrot.
5. Mix egg, milk, stout, brandy and rinds together.
6. Mix the moist and dry ingredients together.
7. (I find this easier to do with my hands).
8. Place mixture in basins, allowing a little room at the top of the basins for the puddings to swell.
9. Cover with greasproof paper, then two thicknesses of aluminum foil.
10. Tie securely with string.
11. Place the puddings into the prepared saucepans-- water should reach halfway up them-- and boil steadily for 5 hours.
12. As the water boils away replace with more boiling water.
13. On the day the pudding is to be served, boil for 1 hour mmore.
14. Serve with cream, icecream, custard or brandy sauce (or all of these!).
15. Last year, I discovered it works fine just to microwave individual slices rather than reheating for 1 hour.
16. We also love the leftovers cold or re-fried in butter!
Title: Mimi's Pineapple Upside-Down Cake
Ingredients:
- 1/3 butter
- 1/2 brown sugar
- 1 pineapple
- 1 1/2 cake flour
- 1 sugar
- 2 baking powder
- 1/2 salt
- 1/3 shortening
- 2/3 milk
- 1 vanilla
- 1/2 egg
- 1
Instructions:
1. Heat oven to 350 deg. Melt butter in heavy 10" skillet. Sprinkle brown sugar evenly over butter. Arrange pineapple in attractive pattern on the butter-sugar coating. Decorate with pecan halves and cherries, if desired.
2. Measure flour by dip-level-pour method or by sifting. Stir flour, sugar, baking powder, salt in mixer bowl. Add shortening, milk, flavorings. Beat 2 minute medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl constantly. Add egg. Beat 2 more minutes, scraping bowl frequently. Pour batter over fruit. Bake 40 to 50 minute Immediately turn upside down on serving plate. Leave pan over cake a few minutes. Serve warm with whipped cream.
3. My variation: I use 1 tsp lemon extract, and add the zest of one lemon to the batter.
4. Also, I like to use muffin cups instead of the fry pan, and divide the butter, brown sugar, crushed pineapple (not sliced), cherries and pecans among the cups.
Title: Date Oatmeal Cookies
Ingredients:
- 3/4 margarine
- 1 brown sugar
- 2 eggs
- 3 milk
- 1 vanilla
- 2 flour
- 3/4 baking soda
- 3/4 salt
- 2 1/4 rolled oats
- 1 3/4 dates
- 1/2
Instructions:
1. Cream the margarine and sugar.
2. Add eggs, milk and vanilla.
3. Stir in dry ingredients then add oats and nuts.
4. Spoon about 1-inch balls on greased cookie sheet.
5. Flatten with fork dipped in flour.
6. Bake at 375 degrees for 10 minutes or until lightly browned.
Title: Super Chocolatey Flourless Cake
Ingredients:
- 7 butter
- 4 orange
- 1/2 eggs
- 1 sugar
- 8 cocoa powder
- 1/2
Instructions:
1. Preheat the oven to 300°F.
2. Grease a 9" spring-form pan.
3. Beat the eggs loosely and set aside.
4. Melt the chocolate chips in a microwave, on high, for 1-2 minutes. Stir in the butter. Microwave for a few moments more until everything is nicely melted. Mix well.
5. Wash the orange and grate the peel into the melted chocolate mixture. Let cool. Stir in the eggs and sugar.
6. Spread the mixture into the spring-form. Bake for 25 minutes. Turn off the oven, but let the cake stand in the oven for another 10 minutes or more, then take it out to let it cool.
7. Dust the cake with cocoa powder and serve.
Title: Brazilian Flan
Ingredients:
- 1 sugar
- 1/4 water
- 1 sweetened condensed milk
- 3 eggs
- 2 milk
- 1/2 vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. In a small pan, combine sugar and water, and boil rapidly until a light golden color.
3. Pour sugar into the pan of your choice, A pie pan will do. Coat the bottom and sides. Let cool.
4. In a blender, mix condensed milk, eggs & milk together. Add the Vanilla. Mix on low for a few seconds, pour mixture into the caramelized sugar-coated pie dish.
5. Place dish in large roasting pan or baking pan. Add enough hot water to come halfway up sides of pie dish. The flan shouldn't float. Bake flan in water bath for 90 minutes. Let cool, then cover and chill overnight.
6. To serve: Run a rubber spatula around the edges to loosen. Place a serving plate that's a little bigger than the pie pan on top of the pie pan, and flip upside down. Gently remove the pie pan and cut the flan into sliced portions to serve or slice and serve from the pie pan.
Title: Gingerbread Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 2 ground ginger
- 1 ground cinnamon
- 1/2 salted butter
- 1/2 granulated sugar
- 1 egg
- 1/2 sour cream
- 1/2 unsulphured molasses
- 1 water
Instructions:
1. Prepare an 8 or 9 inch square baking pan by spreading the bottom and sides with butter or shortening. Position rack in center of oven and preheat to 350.
2. Sift together flour, baking powder, baking soda, salt, and spices. Set aside.
3. In a large bowl, cream together butter and sugar until completely blended to a granular paste. Scrape down inside of bowl. Beat in egg and sour cream.
4. In a 2 cup Pyrex measure, combine molasses and very hot water, stirring until molasses in nearly dissoved.
5. With mixer on low speed, add about one quarter of the flour mixture to the batter. Alternately, add remaining flour and the molasses-water, beating slowly to blend after each addition.
6. Spoon batter into prepared pan, smooth top evenly then spread batter slightly toward pan edges.
7. Bake in the preheated oven for about 35 minutes, or until a cake tester inserted in the center comes out clean and the top of the cake is lightly springy to the touch. Cool on a wire rack.
Title: Quick and Easy Applesauce Cake
Ingredients:
- 1/4 sugar
- 2 ground cinnamon
- 1/2 margarine
- 3 eggs
- 1 applesauce
- 1
Instructions:
1. Blend sugar and cinnamon in small bowl.
2. Grease Bundt pan and dust with 1 tablespoon of the sugar-cinnamon mixture, reserving remainder for cake.
3. In large bowl combined margarine, eggs, applesauce, and cake mix until moistened.
4. Reserve 1 1/2 cups batter.
5. Pour remaining batter into pan.
6. Sprinkle with remaining sugar-cinnamon mixture; then top with reserved batter.
7. Bake at 350 degrees for 40 minutes or until done.
8. Cool cake in pan for 15 minutes, then invert on serving plate.
Title: Vegan Brownies
Ingredients:
- 1 all-purpose flour
- 3/4 sugar
- 1/2 cocoa powder
- 1 1/2 baking powder
- 1/3 unsweetened applesauce
- 1/4 canola oil
- 2/3 soymilk
- 1 vinegar
Instructions:
1. Preheat he oven to 350F or to 325F for convection oven.
2. Brush a square pan 8"x8" with cooking oil and sprinkle the bottom with flour.
3. Mix the ingredients in the order of the recipe until smooth.
4. Bake for 50 minutes or for 35 minutes in a convection oven.
5. Cool completely before cutting.
Title: Crepes Suzette at the Plaza
Ingredients:
- 1 egg
- 1 sugar
- 1/4 flour
- 1/4 vanilla
- 1/2 orange
- 1/2 butter
- 2 lemon
- 1/2 orange
- 7 Cointreau liqueur
- 1 Curacao
- 1 Grand Marnier
- 1/2 brandy
- 2
Instructions:
1. To make the crepes, use a wire whisk to combine the egg, sugar, flour, vanilla and orange rind. Whisk until ingredients are blended and very smooth.
2. Add the cream gradually. When well-mixed, stir in the melted butter.
3. Let stand 1 hour to slightly thicken batter and then fry the cakes in a crepe pan. Keep warm.
4. Place a shallow pan or chafing dish over moderate heat and pour in orange juice. Rub the lumps of sugar over the lemon and orange rinds until they have become impregnated with the zests (citrus oils), then put them into the pan with the hot orange juice and dissolve.
5. Let the liquid in the pan reduce to about one-half.
6. Fold the crepes in half and then in half again to form quarters and place them in the pan.
7. Spoon up some of the sauce to moisten the tops.
8. Pour the cointreau over them and add some grand marnier or good brandy.
9. As soon as the liquid is very hot [ THIS IS ESSENTIAL], light it with a match. While the sauce is flaming, move the crepes around in the liquid and get them hot and flaming. Use a long-handled fork to serve the flaming crepes on hot dessert plates with a little of the sauce spooned over them.
Title: Super Scrumptious Chocolate Chip Cookies
Ingredients:
- 1/2 quick oats
- 2 1/4 all-purpose flour
- 1/2 salt
- 1 lemon juice
- 1 butter
- 1/4 cinnamon
- 3/4 brown sugar
- 2 vanilla
- 2 eggs
- 3
Instructions:
1. heat oven to 350 degrees.
2. put oatmeal in a blender or food processor and finely grind.
3. Combine oats, flour, baking soda, salt, and cinnamon in a bowl.
4. Combine butter, sugars,vanilla and lemon with electric mixer.
5. Add eggs and beat until fluffy.
6. Sift flour mixture into egg mixture, blending well.
7. Add chocolate chips.
8. scoop round balls with an icecream scoop and place 2 1/2 inches apart on baking sheets lined with parchment.
9. bake 16-18 minutes.
10. cool on a wire rack.
11. store in a sealed container to keep soft.
Title: Super Easy Peach Cobbler
Ingredients:
- 4 lemon juice
- 1 flour
- 1 sugar
- 1 salt
- 1/2 egg
- 1 butter
- 6
Instructions:
1. Place peaches in bottom of 9x9 pan or casserole.
2. Sprinkle lemon juice over peaches
3. Sift dry ingredients.
4. Beat egg slightly and add to dry ingredients. Toss with fork until crumbly.
5. Sprinkle over peaches.
6. Drizzle butter over top.
7. Bake at 375 degrees for 35-40 minutes.
Title: Vegan No-Chill Sugar Cookies
Ingredients:
- 1/2 sugar
- 3/4 baking powder
- 1 soymilk
- 1/2 vanilla extract
- 1 all-purpose flour
- 2 1/2
Instructions:
1. Preheat oven to 350°F Lightly grease baking sheets.
2. Add oil, baking powder, sugar, soy milk, and extract to a mixing bowl and combine with a whisk.
3. Stir flour in 1/2 cup at a time with a large spoon. When the dough is too thick to mix any more flour in with the spoon, knead it in with your hands. NOTE: I use Silk soy milk. The wet/dry balance of the dough may vary depending on the type and even brand of milk substitute you are using. The dough should form a ball when squeezed together but not be sticky in your hands. As you add flour, knead each 1/2 cup addition in thoroughly and check for this. If it is getting too dry to hold together as a ball, either stop adding flour or add a bit more of your liquid. If it is sticky feeling, you need a little more flour.
4. When your dough is done, take a handful of dough, shape it into a ball in your hands, and roll the dough out on a floured surface. If the dough is sticking to the rolling pin, dust the top of the ball of dough with flour before rolling. (If after a while the dough becomes too dry to form a ball after repeated rolling out and dusting with flour, knead 2-3 drops of water into it to get it to form a ball again. ).
5. Cut into desired shapes. Lift shapes with spatula onto lightly greased baking sheets.
6. Bake for about eight minutes. Cookies are done when points are showing the slightest hint of brown, or just before that. Use a spatula to loosen cookies from sheets immediately.
7. Allow cookies to cool and decorate as desired.
Title: Chocolava Cookies
Ingredients:
- 1 1/3 all-purpose flour
- 1 granulated sugar
- 1/3 brown sugar
- 1/2 baking powder
- 1 salt
- 1/4 butter
- 1/4 vanilla
- 3 icing sugar
- 1
Instructions:
1. preheat oven to 350 degrees F.
2. Line cookie sheets with parchment paper.
3. In large bowl, combine flour, sugars, cocoa, baking powder, and salt, breaking up any lumps.
4. Stir in butter until mixture is combined and crumbly.
5. Add egg whites and vanilla, stir by hand until dough comes together.
6. Place a few tablespoons of icing sugar in shallow dish.
7. Roll dough into 1 1/2 inch balls, then roll in icing sugar to coat.
8. Place 2 inches apart on cookie sheets.
9. Bake 12 to 14 minutes.
10. Cool.
Title: Nectarine & Blueberry Crumble
Ingredients:
- 2 1/2 nectarines
- 1/4 light brown sugar
- 1/2 ground cinnamon
- 1/2 pure vanilla extract
- 1 fresh lemon juice
- 1 blueberries
- 1/4 pecans
- 3/4 rolled oats
- 1/2 whole wheat pastry flour
- 1/4 all-purpose flour
- 1/4 light brown sugar
- 1/4 turbinado sugar
- 6 salt
- nutmeg
- unsalted butter
- vanilla yogurt
- plain yogurt
Instructions:
1. Preheat the oven to 375 degrees.
2. Butter a 2 to 2-1/2-quart baking dish or gratin.
3. Toss together the ingredients for the filling in a large bowl, then turn friot into the prepared dish.
4. Heat the pecans in a small dry skillet over medium heat, shaking the pan or stirring the nuts, until they begin to smell toasty.
5. Remove from the skillet at once and chop the nuts coarsely.
6. Mix together the oats, flour, sugar, salt and nutmeg in a large bowl or in the bowl of a food processor fitted with the steel blade.
7. Cut the butter into small pieces and work it into the flour mixture, either by taking up the mixture in handfuls and rubbing it briskly between your fingers and thumbs, or by using the pulse action in the food processor.
8. The topping should have a crumbly consistency.
9. Stir in the pecans.
10. Spoon the crumble topping over the fruit in an even layer.
11. Bake until browned, about 45 minutes.
12. Serve warm, with cream or yogurt if you wish.
13. Advance preparation: The topping will hold for a few hours in the refrigerator.
14. The crumble can be baked a couple of hours ahead and reheated.
Title: My Momma's Fried Pie Pastry
Ingredients:
- 3 butter
- 3 shortening
- 1/2 salt
- 1/2 baking powder
- 1 1/4 all-purpose flour
- 4
Instructions:
1. Combine all purpose flour, baking powder, and salt in a large mixing bowl. Cut the butter and shortening into the flour mixture a little at a time until it resembles a coarse meal. This makes for a flakier crust. Blend in the ice water a little at a time. Depending on the humidity of your house, it may take more or less ice water. Form the pastry into a ball, cover, and let chill overnight in refrigerator.
2. The next day, let the pastry sit until it reaches room temperature. Roll out a golf size ball of pastry into a round. Fill with 2 1/2 teaspoons of desired filling. Seal the edges with a fork. Dip the pie into milk. Fry in hot shortening or oil in a cast iron skillet. Drain on a paper towel lined plate.
3. ENJOY ;~}.
Title: Forepaughs English Trifle
Ingredients:
- 8 sugar
- 1/2 cornstarch
- 3 milk
- 2 1/2 butter
- 2 vanilla
- 1 red raspberries
- 2 sugar
- 3 dry sherry
- 1 frozen strawberries
- 1 sugar
- 1/4
- 1
- 1/2
- 2
- 1
Instructions:
1. For pastry cream, in a large, heavy saucepan, combine egg yolks, 1/2 cup sugar and cornstarch until smooth.
2. Add milk and cook and stir just until mixture comes to boiling; remove from the heat.
3. Stir in butter and vanilla.
4. Cool, cover and chill the mixture for about 2 hours.
5. Fold in the whipped cream.
6. For raspberry sauce, in a 4- to 5-quart Dutch oven, heat raspberries over low heat until thawed; stir in sugar.
7. Cook, uncovered, over medium-low heat for 40 minutes or until thickened to consistency of egg whites.
8. Cool for about 30 minutes; sieve to remove seeds.
9. Cut the sponge cake into 1-1/2-inch pieces.
10. Begin layering the trifle by arranging half of the cake pieces in the bottom of a clear 3-quart glass bowl.
11. Sprinkle half of the sherry over cake.
12. Spoon 1 package of strawberries over cake to cover.
13. Repeat layers.
14. Cover and chill for up to 24 hours.
15. Beat the 1 cup whipping cream with the 1 tablespoon sugar until stiff peaks form.
16. Serve the trifle topped with the raspberry sauce, sweetened whipped cream and almonds.
17. Note: if you like, layer ingredients in individual dessert dishes.
Title: Chocolate Zucchini Cake
Ingredients:
- 1/4 butter
- 1 3/4 sugar
- 1 vanilla
- 2 zucchini
- 1/2 eggs
- 2 baking soda
- 1 baking powder
- 1/2 flour
- 2 1/2 chocolate chips
- 4 walnuts
- 1/2
- 1
Instructions:
1. Mix all ingredients for cake together until well mixed.
2. Add chocolate chips and nuts onto top.
3. Bake 325 for 40-45 minutes.