lumicero/recipes-ing2inst huggingface dataset:
Title: Towering Brownie Pyramids
Ingredients:
- 18 water
- 1 eggs
- 1/2 ice cream
- 1/4
- 2
- 1
Instructions:
1. Coarsely chop 14 cookies.
2. Prepare brownie mix according to package directions using oil, water and eggs; stir in chopped cookies.
3. Spread batter into foil-lined and greased 13x9x3-inch baking pan.
4. Bake at 350° for 28 to 30 minutes or until toothpick inserted 2 inches from side comes out almost clean.
5. Cool in pan on wire rack.
6. Cut brownies in half crosswise.
7. Place 1 brownie half, upside down, on waxed paper-lined baking sheet.
8. Spread ice cream over brownie to edges, top with remaining brownie half.
9. Wrap with plastic wrap; freeze 3 to 4 hours or until firm.
10. Cut into 4 (4 1/2 x 3 1/2-inch) rectangles; halve rectangles diagonally to form 8 triangles.
11. Stand each triangle on its side on a serving plate.
12. Halve remaining 4 cookies.
13. Garnish triangles with cookie halves and chocolate syrup.
14. Serve immediately or freeze until serving time.
Title: West African Lime Cake Recipe
Ingredients:
- 1 sugar
- 2 1/2 butter
- 2 eggs
- 1 lime, juice of
- 1 1/2 flour
- 2 1/4 baking powder
- peanuts
Instructions:
1. Cream the sugar and butter, add the well beaten eggs and the lime juice, then the flour and baking powder.
2. Pour into greased and floured 8" square cake pan and bake at 350 degrees for 25 minutes, or until straw stuck into center comes out clean. Sprinkle chopped peanuts on top for garnish if you like.
Title: Grape Salad
Ingredients:
- 4 seedless grapes
- 8 fat free cream cheese
- 8 fat free sour cream
- 1/4 brown sugar
- 1/2 pecans
- walnuts
Instructions:
1. Let cream cheese come to room temperature and mix it will with the sour cream. Remove grapes from stems, wash well, and let drain to dry.
2. Put in large bowl and gently fold in sour cream mixture. Put into serving bowl and sprinkle with brown sugar substitute and pecans. Serve.
Title: Bundt Carrot Cake
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 4 self rising flour
- 3 ground cinnamon
- 2 carrots
- 2 pecans
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and lightly flour a 10" Bundt pan.
3. Combine sugar, oil, and eggs; beat well.
4. Blend in flour and cinnamon.
5. Add carrots and nuts, mixing well.
6. Pour into prepared 10 " Bundt pan; bake for 60 minutes, or until cake tests done.
Title: Berry-Lemon Shortcakes
Ingredients:
- 4 strawberries
- 1/4 powdered sugar
- 2 powdered sugar
- 1 1/2 fresh lemon juice
- 1 1/4 all-purpose flour
- 1/3 granulated sugar
- 1 poppy seed
- 1 baking powder
- 1/4 baking soda
- 1/8 salt
- 2 butter
- 1/2 fat-free buttermilk
- 1 turbinado sugar
- 1/4
Instructions:
1. Place strawberries, 1/3 cup powdered sugar, and juice in a small bowl; toss.
2. Preheat oven to 425 degrees.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring well with a whisk. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Add buttermilk, stirring just until moist.
4. Turn dough out onto a lightly floured surface; knead one or two times until well blended. Pat dough ino a 6x4 inch rectangle. Cut dough into 6 2-inch squares; sprinkle evenly with turbinado sugar. Place squares 1 inch apart on a baking sheet coated with cooking spray. Bake at 425 degrees for 13 minutes; cool on a wire rack.
5. Place whipping cream in a bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 teaspoons powdered sugar. Continue beaking until stiff peaks form.
6. Split shortcakes in half crosswise. Place 1 bottom half of cake on each of 6 plates; top each serving with 1/2 cup strawberry mixture. Spoon 1 1/2 tablespoons whipped cream over each serving. Place 1 top half of cake over each serving.
Title: Holiday Date Pudding
Ingredients:
- 1 dark brown sugar
- 1 granulated sugar
- 3 flour
- 3 baking powder
- 1 dates
- 1 pecans
- 1/2 salt
- 1 vanilla
- 1 milk
- 1 egg
- 3 1/2 boiling water
- 3 dark brown sugar
- 2 butter
Instructions:
1. Pre-heat oven to 350 degrees.
2. Soak dates in boiling water for 10 minutes, then drain.
3. Combine batter ingredients and spread in a 9X13 ungreased baking dish.
4. Combine Sticky Sauce ingredients and stir until sugar is dissolved.
5. Pour sauce over batter but do not stir.
6. Place baking dish on a large cookie sheet and bake at 350 degrees for 55 minutes.
7. Serve with whipped cream.
Title: Fruit Salad Dessert
Ingredients:
- 1 mandarin oranges
- 1 pineapple chunks
- 1 instant vanilla pudding
- 1 milk
- 1 sour cream
- 1/3
- 3/4
Instructions:
1. Slice peaches into bite size pieces.
2. In large bowl combine all fruit.
3. Mix together gently, set aside.
4. For Sauce:
5. Combine all ingredients in another large bowl.
6. Beat with a wire whisk until smooth, mixture will thicken.
7. Gently fold fruit into sauce.
8. Cover and chill for 3 or 4 hours before serving.
Title: Lemonade Cupcakes With Lemon Cream Cheese Frosting
Ingredients:
- 1 sour cream
- 1 cream cheese
- 1 eggs
- 3 cream cheese
- 3 butter
- 4 fresh lemon juice
- 2 lemon rind
- 1 1/2 powdered sugar
- 1/2
- 1
Instructions:
1. Cake: Preheat oven to 350 degrees.
2. Remove 2 tablespoons lemonade concentrate from can and discard or reserve for other use.
3. Combine remaining lemonade concentrate, cake mix, sour cream, cream cheese and eggs in large bowl.
4. Add food coloring (if desired) and mix thoroughly.
5. Beat with mixer until well blended.
6. Spoon batter into paper-lined muffin tins, filling 3/4 full.
7. Bake at 350 for 20 minutes or until cooked through.
8. Cool completely before frosting with Lemon Cream Cheese Frosting.
9. Frosting: In a large bowl, cream together all ingredients until thick, smooth, and spreadable; use immediately.
10. Store frosted goods covered in the refrigerator; bring to room temperature before serving.
Title: Autumn Pumpkin Custard
Ingredients:
- 2 pumpkin puree
- 1/2 salt
- 1 cinnamon
- 1/2 ginger
- 1/4 nutmeg
- 1/4 clove
- 3 eggs
- 1/2 sugar
- 2
Instructions:
1. Combine all the ingredients except the milk in a blender and blend well.
2. Add the milk and blend until combined.
3. Pour into nine 5 ounce custard cups and set in a shallow pan filled with one inch of hot water.
4. Bake at 350 degrees for 40 minutes, until a knife comes out clean.
5. Serve chilled with whipped cream and sprinkle with cinnamon.
Title: No Sugar Added Chocolate Cream Pie
Ingredients:
- 4 reduced-fat cream cheese
- 1 sugar-free instant chocolate pudding mix
- 2 skim milk
- 1/4 pecans
Instructions:
1. In mixing bowl, beat cream cheese with electric mixer until very smooth.
2. In a separate bowl, combine pudding mix and milk and mix well.
3. Add pudding to cream cheese and gently stir or swirl to mix.
4. Fold in pecans.
5. Spoon mixture into 1 (6 ounce) graham cracker crust.
6. Cover and chill before serving.
Title: Fruity Berry Cobbler
Ingredients:
- 1 1/2 fresh cranberries
- 3 pineapple chunks
- 1 fresh blueberries
- 1 brown sugar
- 1 cinnamon
- 1/2 nutmeg
- 2 baking mix
- 1/2 milk
- sugar
Instructions:
1. Preheat oven to 350F and lightly spray a 3 quart baking dish.
2. Combine cranberries, pineapple, blueberries, brown sugar, cinnamon and nutmeg in a medium mixing bowl.
3. Place these now into a 3 quart baking dish or casserole dish.
4. Combine baking mix and milk in a small mixing bowl.
5. Drop spoonfuls of the dough on top of the fruit mixture.
6. Sprinkle with a little sugar.
7. Bake for 45 minutes or until dough is golden brown.
8. Serve warm (with ice cream is a nice touch too).
Title: Mocha Espresso Parfaits
Ingredients:
- 1 low fat cottage cheese
- 1/4 sugar
- 1 instant coffee
- 2 strawberries
- 2 Cool Whip Lite
- 1/2
- 1/4
Instructions:
1. Place cottage cheese, sugar, cocoa and instant coffee in food processor container; cover. Process until well blended, stopping occasionally to scrape down side of food processor container.
2. Spoon half of the cottage cheese mixture evenly into 4 parfait glasses; top with half of the strawberries. Repeat layers. Top with the whipped topping and almonds.
3. Serve immediately. Or, cover and refrigerate until ready to serve.
Title: Planet Organic Cosmic Cookies
Ingredients:
- 2 1/4 quick oats
- 2 sunflower seeds
- 1 flax seed
- 3/4 cinnamon
- 1/2 sea salt
- 1/4 carob chips
- 1 raisins
- 1 water
- 2 1/4 blackstrap molasses
- 1 3/4 canola oil
- 1 1/4 soymilk
- 1/4
- 3/4
- 1
Instructions:
1. Preheat oven to 350°F.
2. Line two baking trays with parchment paper.
3. Combine dry ingredients : from oats to raisins.
4. Combine wet ingredients: from water to soy milk.
5. Stir dry and wet together until just combined.
6. Portion cookie dough using 1/3 C measure and place on baking tray.
7. Gently flatten cookies.
8. Bake for 24 minutes or until lightly browned.
Title: Crispy Caramel Bars
Ingredients:
- 1/2 margarine
- 4 1/2 miniature marshmallows
- 6 white corn syrup
- 1 brown sugar
- 3/4 peanut butter
- 1 1/3 sugar
- 1 milk
- 1/4 chocolate chips
- 1/2
Instructions:
1. FIRST LAYER: Melt 1/4 cup margarine and add 4 cups marshmellows and melt.
2. Add Rice Krispies and mix well and place in 9X13 buttered pan.
3. SECOND LAYER: Bring corn syrup and brown sugar to a boil.
4. Remove from heat and add peanut butter.
5. Stir well and pour over Rice Krispies.
6. Spread and cool.
7. THIRD LAYER: Bring sugar, remaining 1/4 cup margarine and milk to a rolling boil.
8. Remove from heat and add chocolate chips and 1/2 cup marshmellows.
9. Beat until thick.
10. Spread over other layers.
11. Best to set overnight.
Title: Basbousa - Semolina Cakes With Syrup
Ingredients:
- 2 1/4 sugar
- 1 1/2 water
- 1 honey
- 1 butter
- 1/2 sugar
- 1 eggs
- 2 vanilla extract
- 1 1/2 semolina
- 2 baking powder
- 1 baking soda
- 1
Instructions:
1. Prepare syrup first.
2. Dissolve sugar inwater in a medium saucepan.
3. Add lemon juice and bring to a boil.
4. Once the syrup begins to boil, add in honey.
5. Reduce heat and allow to slowly boil for about 8-10 minutes.
6. Remove from heat and set aside.
7. Preheat oven to 350ºF.
8. Lightly grease and flour a 9x12 baking dish.
9. Cream together butter and sugar in a mixing bowl. Add eggs and vanilla.
10. In a separate bowl, combine semolina, baking powder, and baking soda.
11. Slowly add to butter and egg mixture.
12. Stir in milk.
13. Pour mixture into baking dish and smooth with spoon.
14. Take a butter knife and make diagonal lines from left to right and complete to make diamond shapes.
15. Place an almond in the center of each diamond.
16. Bake for 25 minutes.
17. Remove cake from oven and pour syrup over cake until no more can be absorbed.
18. Allow to cool for 20 minutes.
19. Serve immediately with a dollop of whipped cream.
Title: Klaicha / Kleicha
Ingredients:
- 3 plain flour
- 1/2 caster sugar
- 250 unsalted butter
- 3 rose water
- 1/4 water
- 250 pitted dates
- 2 butter
Instructions:
1. Pre-Heat oven to 170C degrees.
2. Sift flour and sugar into a mixing bowl.
3. Rub 250gm butter into flour/sugar until nicely ditributed.
4. Add rose water, and water and knead to a dough.
5. Rest it for 30 minutes.
6. Meanwhile, chop the dates and heat with the 2TBS butter till nice and soft.
7. Roll the dough into little balls in your hand and fill with a small amount of date filling and then close it up.
8. Bake for 30-35 minutes, and let them cool on the tray.
Title: Low Fat Chocolate Chip Cookies
Ingredients:
- 1 1/2 rolled oats
- 3/4 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 raw sugar
- 1/2 canola oil
- 1/3 skim milk
- 1 vanilla extract
- 1/3
- 1/2
- 1
Instructions:
1. preheat oven to 375 deg.
2. Combine dry ingredients in a bowl. Combine wet ingrediants in seperate bowl. Mix dry and wet together until well combined.
3. Use a small spoon to scoop batter onto cookie sheet covered with wax paper. Bake for 10-12 minutes or until edges are light brown.
Title: Oatmeal-Date-Pecan Cookies
Ingredients:
- 6 butter
- 1/3 flour
- 1/3 whole wheat flour
- 1/3 baking soda
- 3/4 oatmeal
- 1 1/2 salt
- 1/2 egg
- 1 vanilla extract
- 1 dates
- 1 pecans
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Melt butter.
3. Add brown sugar and stir until smooth.
4. In a medium bowl, combine flour, whole wheat flour, baking soda, oats and salt.
5. Combine butter mixture with dry ingredients.
6. Add egg, vanilla and dates.
7. Fold in pecans and mix well.
8. Lightly grease a baking sheet.
9. Spoon mixture by tablespoon onto sheet.
10. Bake 12-15 minutes until tops are dry to the touch.
Title: Zucchini Loaf
Ingredients:
- 3 eggs
- 1 brown sugar
- 2 zucchini
- 2 vanilla
- 3 flour
- 3 salt
- 1 baking soda
- 1 baking powder
- 1 cinnamon
- 3 walnuts
- 1 raisins
- 1 chocolate chips
Instructions:
1. Line 2 loaf pans with parchment.
2. Mix everything together and mix well.
3. Set oven to 350F and bake for 60 minute.
4. Happy Snacking!
Title: Peanut Butter Vanilla Puddin'
Ingredients:
- 1 vanilla pudding mix
- 2 milk
- 1/4 peanut butter
Instructions:
1. Prepare the pudding with the 2 cups of milk. Beat the peanut butter into the prepared pudding with an electric mixer.
2. Refrigerate till ready to use.
3. 4 servings.
Title: Easy Pumpkin Spice Cupcakes With Cinnamon Cream Cheese Frosting
Ingredients:
- 1 water
- 4 pumpkin
- 1/3 pumpkin pie spice
- 1/3 cinnamon
- 1 unsalted butter
- 2 powdered sugar
- 2 cinnamon
- 1
- 2
- 2 1/2
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F and line two 12-muffin pans with paper baking cups.
2. In a large mixing bowl, combine the cake mix, egg whites, water, oil, pumpkin, pumpkin pie spice and cinnamon.
3. Beat on medium speed for 2-3 minutes until smooth.
4. Fill each paper cup about 3/4 full with batter.
5. Bake for 18-22 minutes or until an inserted toothpick in the center comes out clean. Set aside on metal rack to cool.
6. Prepare frosting by placing cream cheese, butter, sugar and cinnamon in a small mixing bowl.
7. Beat on medium until well-combined and smooth.
8. For a prettier, more elegant presentation, use a piping bag to frost cooled cupcakes. Decorate with sprinkles or other fall/halloween deco items if desired.
Title: Chocolate Cappucino Brownies
Ingredients:
- 1 instant espresso powder
- 1/2 boiling water
- 3/4 unsalted butter
- 1 sugar
- 2 vanilla
- 1/2 eggs
- 1/4 flour
- 1/2 salt
- 4 walnuts
- 3 cream cheese
- 3/4 unsalted butter
- 1/2 powdered sugar
- 1/2 vanilla
- 2 1/4 cinnamon
- 1/2 instant espresso powder
- 3 boiling water
- 1 bittersweet chocolate
- 1/4 unsalted butter
- heavy cream
Instructions:
1. for Brownie Layer:
2. Preheat oven to 350 and butter and flour 8x8 inch baking pan, tapping out excess flour. Set aside.
3. Dissolve espresso powder in boiling water. In heavy 1 1/2-qt saucepan, combine chocolate and butter with espresso mixture; melt ingredients over low heat, stirring until smooth; remove pan from heat.
4. Cool mixture to lukewarm, then whisk in sugar and vanilla. Add eggs one at a time, whisking well until mixture is glossy and smooth. Stir in flour and salt until just combined; stir in walnuts.
5. Spread batter evenly in pan and bake in middle of oven for 22 - 25 minutes or until tester comes out with crumbs adhering to it.
6. Cool brownie layer completely in pan on rack.
7. for Cream Cheese Frosting:
8. In bowl with electric mixer, beat cream cheese and butter until light and fluffy. Add powdered sugar, vanilla, and cinnamon; beat until combined well.
9. Spread frosting evenly over cooled brownie layer. Chill frosted brownies for 1 hour or until frosting is firm.
10. for Glaze:
11. Dissolve espresso powder in boiling water.
12. In double boiler or metal bowl set over saucepan of barely simmering water, combine chocolate and butter with cream and espresso mixture; melt ingredients over low heat, stirring until smooth.
13. Remove top of double boiler or bowl from heat. Cool glaze to room temperature.
14. Spread glaze carefully over firm cream cheese frosting layer.
15. Chill brownies, covered, until cold, at least 3 hours.
16. Cut chilled brownies into 24 squares and remove them from pan while still cold. Serve brownies cold or at room temperature.
17. Brownies keep, covered and chilled, for 5 days.
Title: Cheddar-Rosemary Pastry
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 rosemary
- 1/2 salt
- 2/3 shortening
- 1/2 white cheddar cheese
- 7 -8 water
Instructions:
1. In a large mixing bowl, blend flour, rosemary and salt.
2. Cut in shortening until pea-sized.
3. Stir in cheese.
4. Sprinkle in water slowly and mix unil all the dough is moistened.
5. Divide dough in half.
6. Form each half into a ball.
7. Roll out one ball into a circle 13" in diameter on a lightly floured surface.
8. Transfer gently to pie pan, being careful not to stretch.
9. Fill.
10. Roll remaining dough into a 12" round.
11. Place on top of filling.
12. Trim 1/2 inch beyond the edge of the plate.
13. Seal edge as desired.
14. With a small, sharp knife cut slits into the top of the pie for the release of steam.
15. Cover edge of pie with foil to prevent over browning.
16. Bake 25 minutes at 375F, remove foil.
17. Bake another 25-35 minutes until top is brown and filling is bubbly.
18. Cool on a wire rack.
Title: Butter Pecan Cake
Ingredients:
- 2/3 butter
- 1 1/3 sugar
- 2 eggs
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 2/3 milk
- 1 1/2 vanilla extract
- 1 1/3 pecans
- 3 butter
- 3 confectioners' sugar
- 3 milk
- 3/4 vanilla extract
Instructions:
1. in a mixing bowl combine 2/3 cup butter and 1 1/3 cup sugar until light and fluffy.
2. add eggs, one at a time beating well.
3. mix flour, baking powder and salt.
4. add to butter mixture alternating with 2/3 cup milk.
5. stir in vanilla and 1 cup pecans.
6. pour batter into two 8 inch round baking dishes.
7. bake at 350 for 35 minutes or until toothpick comes out clean.
8. cool for ten minutes.
9. cream 3 tablespoons butter with confectioner's sugar.
10. add milk and vanilla and beat until light and fluffy
11. add rest of pecans and spread between layers of cooled cake.
Title: Pineapple Meringue Pie
Ingredients:
- 1 cornstarch
- 2 eggs
- 1/4 butter
- 3 caster sugar
- 1 caster sugar
- 6
Instructions:
1. Blend the cornstarch with a little of the pineapple juice in a sauce pan.
2. Add remaining pineapple juice and heat over low heat slowly, stirring until thickened.
3. Remove from heat and beat in the egg yolks and butter.
4. Pour into prepared pie shell and cool.
5. Beat the egg white until stiff.
6. Add sugar a little at a time beating to combine until the meringue is glossy and forms soft peaks.
7. Spoon over pie and sprinkle lightly with castor sugar.
8. Bake in a pre heated oven at 325 degrees for 15-30 minutes or until meringue is browned.
Title: Liqueur Cakes
Ingredients:
- 8 eggs
- 2 2/3 sugar
- 3 1/2 flour
- 1 baking powder
- 1/4 salt
- 1 heavy cream
- 1 vanilla beans
- 3/4 vanilla extract
- 3 butter
- 3/4 sugar
- 1 1/4 light corn syrup
- 1 3/4 water
- 1/3 Grand Marnier
- 2 orange zest
- 1/3 hazelnuts
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour 4 loaf pans.
2. Split open vanilla bean and scrape seeds into cream.
3. Drop pod into cream and heat until scalding. Let cool.
4. Whisk together the eggs, sugar and salt until well blended.
5. Sift the flour and baking powder together.
6. Whisk the sifted dry ingredients into the egg/sugar mixture just until blended.
7. Remove (and discard) the vanilla bean pod from the cream, and whisk cream into the batter.
8. Gently mix in the melted butter, pour batter into the prepared loaf pans and bake for 50-60 minutes or until golden brown and a cake tester comes out clean.
9. While cake is baking, prepare syrup by combining sugar, water and corn syrup in a heavy saucepan. Stir mixture over medium-high heat until it comes to a simmer.
10. Continue to heat (WITHOUT FURTHER STIRRING or your finished product will have sugar crystals!) until mixture comes to a full boil.
11. Cover (also important to avoid those nasty sugar crystals) and continue to boil until all sugar is dissolved and liquid is clear, about a minute.
12. Remove from heat and let cool for about 5 minutes.
13. Stir in liqueur.
14. After removing cakes from the oven, allow them to cool in pan for about 5 minutes.
15. Run a knife around the edges of the pan and turn cakes out, then immediately return cakes to pans.
16. Use a thin wooden skewer to poke numerous holes into the cake, about 1 inch apart. The holes should go all the way from the top to the bottom of the cake. Pour 1/4 syrup mixture over each cake and, if desired, sprinkle with optional toppings.
17. Let cool until the cakes have absorbed the syrup.
18. Remove from pans.
19. Note: If giving these cakes as gifts, you can use disposable aluminum foil loaf pans and give the cake in the pan.
Title: Creamy Baked Rice
Ingredients:
- 2 raw rice
- 1 1/2 milk
- 2 sugar
- 1/2 butter
- nutmeg
Instructions:
1. Preheat oven to 170 degree celsius.
2. Grease casserole dish.
3. Mix rice, sugar and milk together and place in the casserole dish.
4. Dot with butter and sprinkle on the nutmeg.
5. Bake in the oven for 2 hours, stirring occasionally.
Title: Chocolate Blackout Cake
Ingredients:
- 2 1/3 all-purpose flour
- 1 1/2 salt
- 1 1/4 baking soda
- 1 baking powder
- 1 white sugar
- 3 eggs
- 5 vanilla extract
- 1 buttermilk
- 1 1/2 unsalted butter
- 3/4
- 1 1/2
Instructions:
1. Preheat oven to 350'f. Butter and flour two 10-inch round cake pans.
2. Sift flour, cocoa, salt, baking soda, and baking powder into a large mixing bowl. Stir in the sugar.
3. In another bowl, combine the eggs, vanilla, and beat. Mix in the dry ingredients. Add the buttermilk, melted butter, and coffee. Scrape batter into the prepared cake pans.
4. Bake cakes until set, and the tester sick comes out clean( about 50 min.) Let cool in pans then invert them onto a rack.
5. And enjoy.
Title: Fudge-Strawberry Cream Torte
Ingredients:
- 1 water
- 1/2 eggs
- 1/4 granulated sugar
- 3 cream cheese
- 3 fresh strawberries
- 8 powdered sugar
- 6 fresh strawberries
- 1 1/2
- 1/4
- 1/2
- 1 1/2
- 1
- 6
Instructions:
1. BROWNIES:
2. Heat oven to 350°F.
3. Spray bottoms of 2(9 inch) round cake pans with nonstick cooking spray.*.
4. Make brownie mix as directed on box for cake-like brownies using oil, water and eggs.
5. Spread half of the batter evenly in each pan.
6. Bake 18-23 minutes.
7. Cool on wire racks 10 minutes.
8. Run knife around brownie layers to loosen.
9. Place wire racks upside down over pans; turn racks and pans over.
10. Remove pans.
11. Cool completely, about 35 minutes.
12. STRAWBERRY CREAM:
13. Meanwhile, in small bowl, beat granulated sugar and cream cheese and with elecrtic mixer on medium speed until well blended.
14. Beat in strawberry yogurt until smooth and creamy.
15. Fold in chopped strawberries very gently, then add in chopped almonds.
16. Cool completely, about 30 minutes.
17. CHOCOLATE FUDGE:
18. In 1 quart saucepan, heat whipping cream over medium heat, stirring constantly, just until cream begins to boil.
19. Remove from heat.
20. Add chcolate chips; press into cream.
21. Cover; let stand 3 minutes.
22. Vigrously beat with wire whisk until smooth.
23. Cool completely, about 30 minutes.
24. TORTE ASSEMBLY:
25. To assemble torte, place 1 brownie layer on serving plate.
26. Spread half of the strawberry cream evenly over brownie to within 1" of edge.
27. Carefully spoon and spread half of fudge almost to edge of strawberry cream.
28. Repeat layers, ending with chocolate fudge.
29. Arrange halved strawberries in spoke fashion on top of torte.
30. Refrigerate for at least 1 hour before serving.
31. Voila - you now have a lovely looking and tasting, I hope, dessert.
32. To serve,** sprinkle powdered sugar over top of torte and around plate.
33. Carefully cut torte with hot knife into wedges to avoid "cracking" of chocolate fudge on top.
34. Store loosley covered in refrigerator.
35. NOTES:
36. *For easy pan removal, line bottoms of pans with waxed paper or parchment paper before spraying with nonstick cooking spray.
37. **If torte has been stored for 3 hrs before serving, let stand at room temperature 10 minutes before cutting.