lumicero/recipes-ing2inst huggingface dataset:
Title: Peach, Plum, Nectarine, or Cherry Filling
Ingredients:
- 2 nectarines
- 1/2 cherries
- 2 sugar
- 1 fresh lemon juice
- 1 cornstarch
- unsalted butter
Instructions:
1. In a large bowl, toss the fruit with the sugar, lemon juice, and cornstarch.
2. In a heavy saucepan, melt the butter over medium heat.
3. Add the fruit mixture and bring to a boil, stirring often, about 5 minutes.
4. Lower heat and simmer, stirring often, until thickened, about 10 minutes; let cool.
Title: Cinnamon Graham Cracker Cake
Ingredients:
- 32 cinnamon graham crackers
- 1 sugar
- 1/2 butter
- 5 vanilla extract
- 2 ground cinnamon
- 1/2 all-purpose flour
- 2 baking powder
- 2 milk
- 1 walnuts
- 1 cream cheese
- 1/3 butter
- 1/4 vanilla extract
- 1 powdered sugar
- 2
Instructions:
1. Preheat oven to 325 degrees F.
2. Grease and flour a 9x13 inch glass baking dish. Mix graham cracker crumbs with flour and baking powder. Set aside.
3. Cream sugar and butter until light and fluffy. Add yolks, vanilla, and cinnamon.
4. Add flour mixture to creamed mixture alternatively with milk.
5. Stir in nuts, if using.
6. Spread into prepared pan.
7. Bake for 20 to 25 minutes, or until toothpick inserted into cake comes out clean. Cool completely.
8. To make icing: Cream together the softened cream cheese and butter until smooth. Add powdered sugar and mix well. Add vanilla then spread evenly over cooled cake.
9. Refrigerate any leftovers.
Title: Caramel Topped Cranberry Streusel Squares
Ingredients:
- 1/2 cranberries
- 5 granulated sugar
- 1 all-purpose flour
- 1/4 baking soda
- 1 oats
- 1/4 brown sugar
- 1/2 butter
- 1/2 dates
- 1/2 pecans
- 2/3 all-purpose flour
- 2
Instructions:
1. Stir together cranberries and 1 tbls. sugar in a small bowl; set aside.
2. Combine remaining 4 tbls. suagr, 1 cup flour, baking soda, oats, and brown sugar. Stir in melted butter until crumbly.
3. Reserve 1/2 cup flour mixture. Press remaining mixture into bottom of a lightly greased 8" square pan.
4. Bake at 350*F. for 18 minutes or until lightly browned.
5. Sprinkle with dates, pecans, and reserved cranberry mixture. Stir together caramel topping and 2 tbls. flour in a small bowl; spoon over top. Sprinkle with reserved flour mixture.
6. Bake at 350*F. for 26-30 minutes or until lightly browned.
7. Cool completely in pan on a wire rack. Cut into squares.
8. Makes 16 squares. Enjoy!
Title: Corflakes Cakes
Ingredients:
- 125 butter
- 125 sugar
- 1 egg
- 125 flour
- 1/2 bicarbonate of soda
- 45 coconut
- 80 raisins
Instructions:
1. Mix all the ingredient in one bowl until it all belnds and there are no lumps.
2. Make Little piles out of the mixture and roll them about in the cornflakes( TIP: use 2 teaspoons. easier!).
3. Put little corflake&Mix heaps on a greased Tray.
4. Place in the oven for 20-25 mins at about 160°C.
5. Take them out after about 20-25 mins and leave to cool. Yummy :P.
Title: Buckeye Cake
Ingredients:
- 2 eggs
- 1 1/4 sugar
- 3/4 all-purpose flour
- 6 butter
- 3 vanilla extract
- 1/2 salt
- 1/8 creamy peanut butter
- 3/4 butter
- 1/4 vanilla extract
- 1/4 powdered sugar
- 3/4 heavy whipping cream
- 2
- 1
- 1/3
Instructions:
1. Preheat oven to 350*.
2. Grease 9" round cake pan; line bottom w/ parchment paper & grease.
3. FOR CAKE: Combine eggs and sugar in large bowl.
4. Stir in flour, melted butter, Choco Bake, vanilla, and salt until smooth.
5. Pour into prepared pan.
6. Bake for 25 mins or until a wooden pick inserted in the middle comes out clean.
7. Cool on wire rack for 5 minutes.
8. Run knife around edge of pan; cool for an addition 10 minutes.
9. Invert cake onto serving platter; remove pan and parchment; cool completely.
10. FOR PEANUT BUTTER LAYER: Beat peanut butter, butter, & vanilla in med bowl until combined.
11. Gradually beat in powdered sugar.
12. Spread mixture on cake.
13. Refrigerate for 30 minutes.
14. FOR GANACHE: Heat cream in small saucepan to boiling; remove from heat.
15. Add semi-sweet chocolate chips; let stand 5 minutes.
16. Stir, refrigerate for 30 mins or until mixture is spreadable.
17. Spread on top and sides of cake.
18. FOR DECORATION: Melt peanut butter & milk chocolate chips in resealable plastic bag on 70% power for 10-15 seconds.
19. Knead bag to mix.
20. If necessary, microwave for an additional 10-15 seconds until melted.
21. Cut a small hole from corner of bag; squeeze to drizzle over cake.
22. Store cake in frig; let stand 30 mins before serving.
Title: Gingerbread With Complimentary Protein
Ingredients:
- 1 butter
- 1 margarine
- 1 boiling water
- 1 molasses
- 2 brown sugar
- 2 1/2 eggs
- 1/2 whole wheat flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 2 ginger
- 2 cinnamon
Instructions:
1. Preheat oven to 350 degrees.
2. In a mixing bowl, cut butter or margarine into small cubes.
3. Pour boiling water over butter to melt it.
4. (This could also be accomplished in the microwave).
5. Beat into this mixture, the molasses and brown sugar.
6. Being sure that the mixture is not hot, beat in the eggs.
7. In a separate bowl, combine all the rest of the dry ingredients.
8. Stir, then beat them into the molasses mixture.
9. Pour into a greased and floured 9x13 baking pan.
10. Bake for approximately 35-45 minutes in a preheated 350 degree oven.
11. Serve with whipped cream or applesauce.
Title: Baker's Chocolate Glaze
Ingredients:
- 1 Cool Whip
- 6 chocolate
Instructions:
1. Melt both ingredients together in microwave, stirring every 1 1/2 minutes or so.
2. Wait about 15 minutes for it to thicken before frosting cake.
3. (Make sure cake is cooled first.).
Title: What a Dump!......cake
Ingredients:
- 1 bartlett pears
- 1 butter
- 1 flaked coconut
- 1/2
Instructions:
1. Pre-heat oven to 350 degrees.
2. In a 9x13 baking pan, put in the pears, leaving about two tbls of juice in can.
3. Spoon the apples over the pears. You can mix together if you wish.
4. Sprinkle the cake mix over the fruits so that all is amply covered.
5. Add any optional ingredients at this time (I did not use any).
6. Pour melted butter slowly over most of the area.
7. Place in oven and turn heat down to 325 degrees.
8. Bake 30 minutes, turn pan, bake another 15 minutes.
9. Allow to cool off some before serving.
10. Wonderful as is -- even better with vanilla ice cream sprinkled with some cinnamon.
Title: Easy Chocolate Stout Cake With Rum Fudge Frosting
Ingredients:
- 1 stout beer
- 12 eggs
- 2 dark rum
- 2
- 1
- 4 -6
Instructions:
1. Prepare and cook the cake according to the package's directions, allow to cool and refrigerate long enough to allow the cake to solidify somewhat, 1-2 hours. This step makes it much easier to handle and slice prior to icing it.
2. Empty the can of frosting into a bowl large enough to give you some elbow room to stir the rum in, and add rum and whisk a little at a time. I'm only estimating, but I think I ended up adding about 4 ounces, and it produce a really smooth, creamy, easy to spread frosting.
3. Frost the cake per your liking. I took the step of slicing it across so I could have a layer of frosting in the middle. Enjoy!
Title: Lemon Sauce
Ingredients:
- 1 cornstarch
- 1/2 sugar
- 1 salt
- 1 boiling water
- 2 lemon juice
- 1 lemon zest
Instructions:
1. Mix cornstarch, sugar and salt.
2. Stir in boiling water.
3. Bring to a boil, stirring constantly; cook until thickened.
4. Remove from heat; add lemon juice and zest.
Title: Old Fashion Chocolate Pie
Ingredients:
- 1 sugar
- 1/4 cornstarch
- 1 salt
- 1 Carnation Evaporated Milk
- 2 eggs
- 3 vanilla
- 1 butter
- 2 cream of tartar
- 3 sugar
- 1
- 2
Instructions:
1. Bake your pie crust and set aside to cool.
2. Filling:.
3. In a medium saucepan over medium high heat, mix sugar, cornstarch, and cocoa together with a whisk.
4. Add evaporated milk whisking well. Stir constantly.
5. When heated through, add the 3 egg yolks after tempering them with some of the warm milk mixture.
6. Whisk to incorpoate the yolks then stir constantly until thickened and bubbly.
7. Remove from heat and set aside to cool.
8. Meringue Topping:.
9. After filling has cooled, make the topping.
10. In a clean cold bowl, add the egg whites, cream of tartar, and sugar. Whip on high until stiff and soft peaks form.
11. Assembly:.
12. Add cooled pudding to the baked pie shell.
13. Spread the top with your merinque making sure the meringue touches the sides of the pie shell (this prevents shrinking).
14. Broil until the meringue is lightly golden brown.
Title: Yummy Yummy Cake
Ingredients:
- 1 instant pistachio pudding mix
- 1 unsweetened coconut
- 1 crushed pineapple with juice
- 1 mandarin oranges
- 1 butter
- 1 eggs
- 8
- 1/4
- 4
Instructions:
1. Place a rack in center of oven and preheat to 350F.
2. Generously grease two 9-inch round cake pans.
3. Dust with powdered cake mix.
4. Shake excess into mixing bowl.
5. Set the pans aside.
6. Blend cake mix, mandarin oranges with juice, melted butter, oil, and eggs in a large mixing bowl with electric mixer on low speed for 1 minute.
7. Scrape down sides of bowl.
8. Beat at medium speed 2 to 3 minutes longer.
9. Divide the batter between the two pans and place pans in oven side by side.
10. Bake until golden brown and top springs back when lightly pressed with your finger- 24 to 27 minutes.
11. Remove racks from oven and cool on wire rack for 10 minutes.
12. Run a dinner knife around the edge and invert each cake onto a rack, then invert them again onto a plate so they are right side up.
13. While they are still warm, poke hole in the top of each layer with a wooden skewer.
14. Pour the pineapple juice over the layers so that the cake soaks up all the juice.
15. Let the layers cool for 30 minutes.
16. Meanwhile, prepare the frosting.
17. Put all frosting ingredients in a large mixing bowl.
18. Stir until well combined and pudding is dissolved.
19. Place one cake layer, right side up, onto a serving platter.
20. Spread the top with frosting.
21. Place second layer, right side up, on top of the first.
22. Frost the top and sides of the cake.
23. Store this cake, lightly covered in wax paper, in refrigerator, up to one week.
Title: Creamy Lemon Parfait
Ingredients:
- 6 cream cheese
- 3/4 confectioners' sugar
- 1 salt
- 1 heavy cream
- 1 1/2 fresh lemon juice
- 1 lemon, zest of
- 4 blueberries
- raspberries
- of fresh mint
Instructions:
1. combine cream cheese sugar and salt in a bowl.
2. beat with an electric mixer until smooth.
3. add heavy cream and beat on low speed, scraping down the sides of the bowl as needed.
4. increase the speed to medium and beat until soft peaks form.
5. add lemon juice and zest and stir to blend.
6. in 4 wine glasses or parfait bowls layer bottoms with berries, top with cream, layer with more berries.
7. top each glass with a dollop of cream and garnish with mint.
Title: Individual Apple Brown Betty
Ingredients:
- 4 cooking apples
- 50 sultanas
- 200 golden syrup
- 4 cinnamon
- 2 brown sugar
- 2
- 1/4
Instructions:
1. In a small saucepan, heat on low the apple juice, golden syrup and sultanas. Simmer for 15 minutes with the lid on and for 10 minutes with the lid off.
2. Pre-heat oven to 200 degrees celsius.
3. Meanwhile, Cut the crust off of the bread and add to a mixer along with the two biscuits and cinnamon. Mix until a mixture of small breadcrumbs forms. Set aside.
4. Peel apples and grate them. Squeeze out excess juice. Set aside in a bowl.
5. To the bowl of grated apples add the sultanas and two tablespoons of the apple syrup.
6. Butter the bottoms and sides of four 6oz ramekins . Sprinke with brown sugar. Place a layer of apple on the bottom followed by a layer of breadcrumbs. Dot with butter and sprinkle with brown sugar. Place another layer of apple on top followed by the final layer of breadcrumbs and a dusting of brown sugar. (note: you may have to push down layers to fit all of ingredients).
7. Pour two tablespoons of the apple syrup over the top of the Brown Bettys and place in the oven for 15 minutes covered with foil, and then 15 minutes uncovered.
8. Serve warm with vanilla ice-cream or cream.
Title: Red White and Blue Delight
Ingredients:
- 1 1/2 graham cracker crumbs
- 1 sugar
- 1/2 butter
- 1 sweetened condensed milk
- 1/3 lemon juice
- 1 plain yogurt
- 2 miniature marshmallows
- 1/2 pecans
- 1 fresh strawberries
- 1 fresh blueberries
Instructions:
1. Combine graham cracker crumbs, sugar and butter; press firmly into bottom of ungreased 12X7-inch or 13X9-inch baking dish.
2. Combine sweetened condensed milk, lemon juice, yogurt, marshmallows and nuts in large bowl. Spread half of the mixture over crust. Top with half of the bertries, remaining yogurt mixture then remaining berries.
3. Cover: Freeze 6 hours or until firm. Let stand 10 mintes; cut into squares.
Title: Auntie Mary's Jewish Apple Cake
Ingredients:
- 6 apples
- 3 cinnamon
- 3 flour
- 3 baking powder
- 1 salt
- 4 eggs
- 2 1/2 vanilla
- 1 sugar
- 1/4
- 2
Instructions:
1. Mix apples and cinnamon and set aside.
2. Mix together remaining ingredients.
3. Place half of batter in lightly greased pan.
4. Spread 1/2 apples, then remaining batter, then remaining apples.
5. Bake 1 1/2 hours at 350°F Cool 15 minute and remove from pan.
Title: Instant Peach Brûlée
Ingredients:
- 4 brandy
- 2 brown sugar
- 1/2
- 1/3
Instructions:
1. Preheat broiler to high.
2. Toss peaches with schnapps or brandy.
3. Whip cream with 2 tbsp sugar until it holds stiff peaks. Divide cream between 4 individual gratin dishes. Top with sliced peaches and sprinkle each dish with 1 tbsp sugar.
4. Place under broiler and broil for 2 to 3 minutes or until sugar has melted and cream is bubbling. It will bubble up over the peaches. Serve at room temperature.
Title: Dark Mocha Cookies
Ingredients:
- 1 1/4 cocoa powder
- 2/3 baking powder
- 1 salt
- 1/2 sugar
- 1/2 vanilla extract
- 3/4 milk
- 1
- 1/2
- 1/3
- 2
Instructions:
1. HEAT oven to 325°F Combine flour, cocoa powder, baking powder and salt in medium bowl. Beat shortening, sugar and vanilla in large bowl on medium speed with electric mixer until fluffy. Beat in hazelnut spread until smooth. Add flour mixture and milk alternately to shortening mixture, beating until blended.
2. USE 1 tablespoon dough to form 36 1 1/4-inch balls. Roll in cinnamon sugar. Cinnamon Sugar is available in your grocer's spice aisle or you can make your own by combining 1 tablespoon sugar and 1/4 teaspoon cinnamon. Place on baking sheet. Flatten dough with round cup to 1/4-inch thick.
3. BAKE 10 to 12 mintues. Let cool 5 minutes. Remove to wire rack to cool completely.
Title: Creamy Coconut Quinoa Pudding
Ingredients:
- 2 1/2 milk
- 1 coconut milk
- 3/4 quinoa
- 1/2 sugar
- 1/4 salt
- coconut
Instructions:
1. In the top of a double boiler set over hot water, combine milk, coconut milk, quinoa, 1/4 cup of sugar and salt.
2. Simmer until the quinoa is tender and most of the milk has been absorbed, about 1 1/2 hours; stirring occasionally.
3. Stir in the remaining sugar and set aside to cool.
4. Just before serving, garnish with shaved coconut.
Title: Cranberry Orange Gateau With Cream Cheese Filling
Ingredients:
- 1 1/3 all-purpose flour
- 3 yellow cornmeal
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 3/4 granulated sugar
- 1/4 butter
- 2 egg
- 1 fat-free buttermilk
- 1 part-skim ricotta cheese
- 1/2 dried cranberries
- 1/4 powdered sugar
- 2/3 low-fat cream cheese
- 1 powdered sugar
- 1/2
- 2
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350.
2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients in a bowl, stirring well with a whisk.
3. Place granulated sugar and butter in a large bowl, beat with a mixer at medium speed until well blended. Add rind; beat to combine. Add egg and egg white, 1 at a time beating wll afer each addition.
4. Combine buttermilk and ricotta, stirring well with a whisk. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Fold in cranberries. Spoon batter into a 9 in round cake pan coated with cooking spray. Bake at 350 for 35 minutes or until a wooden pick comes out clean. Cool in pan for 10 minutes. Remove from pan. Cool completely on a wire rack.
5. To prepare filling, place 1 c powdered sugar and cream sheese in a bowl; beat with a mixer at medium speed until well blended. Add 2 t orange juice, and beat to combine. Cover and chill 30 minutes.
6. To prepare glaze, combine 1 c powdered sugar with 1 1/2 T orange juice, stirring well with a whisk.
7. Split cooled cake in half horizontally using a serrated knife; place bottom layer, cut side up, on a plate. Spread filling over cake layer. Top with remaining cake layer, cut side down. Spread glaze over cake.
Title: Chocolate Pudding Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 instant chocolate pudding mix
- 3 milk
- 1
- 2
Instructions:
1. Heat oven to 350ºF. Grease bottom only of rectangular pan, 13x9x2 inches. Make cake mix as directed on package, using water, oil and eggs. Pour into pan.
2. Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. Poke cake every 1/2 inch with handle of wooden spoon. Beat pudding mix and milk in medium bowl with wire whisk about 2 minutes. Pour pudding evenly over cake. Run knife around side of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.
Title: Chocolate Peanut Butter Mousse
Ingredients:
- 5 heavy whipping cream
- 1 creamy peanut butter
- 1
Instructions:
1. In a microwave-safe bowl, combine the candy bar, cream and peanut butter.
2. Microwave at 50% power for 2-3 minutes or until smooth, stirring twice.
3. Cover and refrigerate until chilled.
4. Beat mixture until soft peaks form.
5. Spoon into dessert dishes.
Title: Holiday Gingersnap Cookies
Ingredients:
- 2 flour
- 3 ginger powder
- 2 baking soda
- 1 cinnamon
- 1 clove
- 3/4 salt
- 1/8 cayenne pepper
- 3/4 crystallized ginger
- 1 dark brown sugar
- 1/2 Crisco shortening
- 1/4 butter
- 1 egg
- 1/4 light molasses
- sugar
Instructions:
1. Lightly butter one or two baking sheets.
2. In a medium bowl, combine the first 7 dry ingredients.
3. Mix in the crystallized ginger.
4. With an electric mixer beat in brown sugar, shortening and butter until light an fluffy (about 4-5 minutes).
5. Add in egg and molasses; beat until blended.
6. Add in flour mixture and mix until just blended.
7. Cover and refrigerate at least 1 hour.
8. Set oven to 350 degrees.
9. Place about 1/2 cup or more sugar into a bowl.
10. Form dough into about 1-1/4-inch balls; roll in the sugar to coat completely.
11. Place the balls onto prepared sheet/s, spacing about 2-inches apart.
12. Bake for 12-14 minutes, or until cookies crack on top, but are still soft to touch.
13. Cool on sheets about 1 minute.
14. Carefully transfer to racks to cool.
Title: Mocha Mousse
Ingredients:
- 1/2 dark chocolate
- 1/2 coconut milk
- 1 hot water
- 1/4 vanilla extract
- 1
- 1/4
Instructions:
1. In a medium saucepan, melt chocolate into coconut milk over very low heat.
2. Place ground coffee beans in a melita filter and pour 1/4 cup hot water over them.
3. Stir coffee into chocolate mixture, discarding grounds.
4. Stir in agave, then vanilla and almond extracts.
5. Spoon mousse into small individual ramekins.
6. Refrigerate 2-3 hours, until firm.
7. Serve.
Title: White Chocolate Nut Bars
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1/2 water
- 2 egg
- 1
Instructions:
1. Mix melted butter, brown sugar, water and egg in large bowl
2. Combine cake mix.
3. Combine nuts.
4. Combine vanilla chips.
5. press into 9"x13" cake pan.
6. bake 350* 30-35 minutes until top forms a dry crust.
Title: Maple No-Bake Cookies
Ingredients:
- 2 sugar
- 1/2 margarine
- 1/2 milk
- 1 marshmallow cream
- 2 quick oats
- 3
Instructions:
1. Combine sugar, margarine and milk in a large saucepan and bring to a boil.
2. Cook at full boil for 2 minutes.
3. Remove from heat and add marshmallow cream, maple flavoring and oatmeal.
4. Stir until stiff (Don't go to next step until dough is stiff).
5. Drop by spoonfuls onto wax paper.
6. Ready when cool.
Title: Paula's Pumpkin Gingerbread Trifle
Ingredients:
- 2 vanilla pudding mix
- 1 pumpkin pie filling
- 1 dark brown sugar
- 1/2 ground cinnamon
- 1/3 ground cardamom
- 2 sherry wine
- 1/4 pecans
- 1
- 1/2
- 2 -3
Instructions:
1. Preheat your oven then mix and bake the gingerbread according to the package directions; turn out onto a rack and let cool completely.
2. While gingerbread is baking, cook the vanilla pudding according to the package directions; set aside and let cool.
3. When pudding has cooled, stir in the pie filling, brown sugar, cinnamon, and cardamom.
4. Crumble the cooled gingerbread into pieces (about 1/4 inch, but not too finely).
5. (If you have a trifle bowl, wonderful- otherwise you can use another large decorative bowl or a punchbowl to assemble the trifle in).
6. Put half of the crumbled gingerbread in the bottom of the bowl, sprinkle with half of the sherry or Southern Comfort (if using), then pour half of the pudding mixture over it, and then half of the whipped topping.
7. Repeat the layers with the remaining prepared ingredients as above, then sprinkle the crushed gingersnaps over the top (2 or 3 tablespoons chopped pecans would make a good addition to the topping, as well).
8. Cover with plastic wrap and chill overnight in the refrigerator.
9. Notes: you can use spice cake instead of gingerbread for a gentler flavor.
Title: Lemon Ginger Cake W/ Lemon-Cream Cheese Frosting
Ingredients:
- 2 sugar
- 3/4 unsalted butter
- 4 eggs
- 3 fresh lemon juice
- 1 lemon, rind of
- 1 vanilla extract
- 3 cake flour
- 1 ground ginger
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 1/4 buttermilk
- 11 cream cheese
- 1 unsalted butter
- 3 fresh lemon juice
- 3 lemons, rind of
- 1 1/4 vanilla extract
- 4 3/4 powdered sugar
Instructions:
1. For Cake: Position rack in center of oven and preheat to 350 degrees F.
2. Butter two 9-inch diameter cake pans with 2-inch-high sides.
3. Line bottom of pans with waxed paper; butter paper.
4. Using electric mixer, beat sugar and butter in large bowl until well blended.
5. Add eggs 1 at a time, beating well after each addition.
6. Mix in lemon juice, lemon peel and vanilla (mixture may look curdled).
7. Sift flour, ginger, cinnamon, baking powder, baking soda and salt into medium bowl; add to butter mixture alternately with buttermilk in 3 additions each, beginning with dry ingredients.
8. Divide batter equally between prepared pans.
9. Bake until golden brown and tester inserted into center of cakes comes out clean, about 45 minutes.
10. Transfer pans to racks.
11. Cool 10 minutes.
12. Using small sharp knife, cut around sides of pan to loosen cakes.
13. Turn out cakes onto racks and cool completely.
14. Peel off waxed paper.
15. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.) For Frosting: Using electric mixer, beat cream cheese, butter lemon juice, 2 teaspoons lemon peel and vanilla in large bowl until smooth.
16. Add powdered sugar and beat until frosting is smooth.
17. Place 1 cake layer on platter.
18. Spread 1 cup frosting over top.
19. Place remaining cake layer atop.
20. Using icing spatula, spread remaining frosting over sides and top of cake in decorative swirls.
21. Sprinkle top of cake with remaining 1 teaspoon lemon peel.
22. (Can be prepared 2 days ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature 30 minutes before serving.).
Title: Blueberry Coffee Crumb Cake
Ingredients:
- 1/3 butter
- 2/3 brown sugar
- 2 eggs
- 1 lemon rind
- 1 lemon juice
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 plain yogurt
- 2 fresh blueberries
- 1/2 all-purpose flour
- 1/2 brown sugar
- 1/4 nutmeg
- 1/4 butter
Instructions:
1. Topping
2. In a bowl combine the last 4 ingredients tossing to moisten. Set aside.
3. In another bowl beat the butter with the sugar until fluffy, beat in eggs and lemon rind and juice.
4. Whisk together the dry ingredients.
5. Stir into the butter mixture alternately with yogurt, making 2 additions of dry ingredients and 1 yogurt.
6. Scrape into a parchment lined 9 inch square metal pan.
7. Sprinkle with blueberries and them the topping.
8. Bake at 350 until tester comes out clean.This should be about 50 minute Let cool.