lumicero/recipes-ing2inst huggingface dataset:
Title: Tiramisu Italiano
Ingredients:
- 7 sugar
- 1/2 marsala
- 1/3 marsala
- 2 mascarpone
- 8 heavy cream
- 1 dark chocolate
- 1 rum
- 1 vanilla extract
- 1/4 ladyfingers
- 1 cocoa powder
- 48 chocolate curls
- 1/4
Instructions:
1. Cream together egg yolks & sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until the mixture is thick and doubled in volume (I use my hand mixer for this so I don't get tired of whisking, and it gets more air into the eggs). Remove from heat, and stir in the mascarpone until completely blended.
2. In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture to lighten.
3. In a small saucepan, combine the espresso, chocolate, rum, vanilla, and remaining 2 Tbsp of marsala. Heat gently and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes.
4. Quickly dip each lady finger into the coffe mixture and arrange ina single layer on the bottom of a 9x13 inch glass baking dish. Do not soak the cookies or they will become too moist. Spread half of the mascarpone cream evenly over the dipped lady fingers. Repeat with a second layer of dipped lady fingers and remaining macarpone cream.
5. Top with either cocoa powder or shaved chocolate. Refrigerate for at least 2 hours before serving so everything will set up. You can even make it the day before and the lady fingers will get soft and cake-like.
Title: My Mother's Mississippi Mud Cake
Ingredients:
- 1 margarine
- 2 sugar
- 2 eggs
- 4 vanilla
- 1 flour
- 1 1/2 pecans
- 1 1/3 marshmallow creme
- 1 1/2 powdered sugar
- 1 vanilla
- 1 Milnot Condensed Milk
- 1 margarine
- 1/2
- 1/3
- 1/2
Instructions:
1. For Cake: Cream together margarine, sugar and cocoa.
2. Add 4 eggs and vanilla; mix well.
3. Add flour, coconut, chopped nuts and beat 1 to 2 minutes.
4. Bake@ 350 degrees for 30 to 40 minutes.
5. While still hot, spread a jar of marshmallow creme over cake.
6. For Icing: Mix together all ingredients for icing and spread over cake.
Title: Russian Easter Dessert (Cyrnaya Pascha)
Ingredients:
- 2 cottage cheese
- 3 cream cheese
- 10 unsalted butter
- 1/2 fine sugar
- 1
- 3 1/2
- 5
Instructions:
1. Mix yolks and whip cream over double boiler until it coats the spoon. Stir in vanilla sugar.
2. Press cottage cheese, cream cheese, and butter through a ricer or sieve.
3. In batches, place cheese mixture in mixing bowl and slowly add yolks until smooth. Add fine sugar and blend into mixture.
4. Combine bowls and mix.
5. Place in small containers, loosely cover in plastic, then a cheese cloth and a weight. For the weight, we use a plastic margarine container filled with water.
Title: Ultimate Flourless Chocolate Torte
Ingredients:
- 10 sugar
- 1 1/2 instant coffee granules
- 1 1/2 boiling water
- 3/4 butter
- 3/4 eggs
- 6 vanilla extract
- 1 frozen unsweetened raspberries
- 1 1/2 sugar
- 1/2 Chambord raspberry liquor
- 1 heavy cream
- 1 1/2 sugar
- 2 vanilla extract
- 1 1/2 fresh raspberry
Instructions:
1. Preheat oven to 350°F.
2. Position rack in lower third of the oven.
3. Butter the bottom and sides of a 9"x2" round springform pan.
4. Line bottom of pan with round of parchment or waxed paper and butter paper.
5. In a food processor fitted with metal blade, place chocolate, sugar, and coffee.
6. Cover and process for 15-20 seconds, until finely ground.
7. With motor running, pour boiling water through the feed tube.
8. Process for 10-15 seconds, until chocolate is completely melted.
9. Using a rubber spatula, scrape down sides of work bowl.
10. Add butter and process for about 5 seconds or until incorpaorated.
11. Add eggs and vanilla and process for about 5 seconds or until mixture is smooth and creamy.
12. Scrape chocolate batter into prepared pan and smooth top with rubber spatula.
13. Bake for 55 minutes, until edges of the cake are puffy and center is just set.
14. Cool cake in pan on wire racks for 30 minutes.
15. Cover and refrigerate for at least 3 hours or until ready to serve.
16. COULIS:
17. In medium saucepan, place frozen raspberries and sugar.
18. Cook over medium heat stirring constantly with wooden spoon until sugar is completely dissolved and berries are soft.
19. DO NOT LET MIXTURE BOIL.
20. Strain raspberrey mixture through a fine-meshed sieve into a bowl.
21. Add liqueur, cover and refrigerate.
22. DECORATION:
23. Run a thin-blended knife around edge of cake to loosen it from sides of springform pan.
24. Remove side of sprinform pan.
25. Invert cake onto a serving plate.
26. Peel off paper and refrigerate while preparing whipped cream.
27. In a large chilled bowl, beat cream with sugar and vanilla just until stiff peaks begin to form.
28. Spread thin even layer of whipped cream over top of the chocolate cake.
29. ****Fill a pastry bag fitted with a star tip(such as Ateco #6) with remaining whipped cream. OPTIONAL. Completely cover top of cake with whipped cream rosettes.****.
30. To serve drizzle some raspberry coulis onto each dessert plate.
31. With a sharp thin-bladed knife, slice cake, wipe blade clean between each cut.
32. Place slices on plates, and garnish with raspberries.
Title: Applesauce Crescents
Ingredients:
- 2 flour
- 1/2 salt
- 1/2 butter
- 1/3 margarine
- 1/2 white sugar
- 1/4 vanilla
- 1/3 cheddar cheese
- 1/2 applesauce
- 1 white sugar
- cinnamon
Instructions:
1. Combine flour and salt; set aside.
2. Cream butter, 1/3 c white sugar and vanilla together; blend in grated cheese and applesauce.
3. Stir in the flour/salt mixture; shape dough into crescents.
4. Combine 1/2 c sugar and the cinnamon; roll each crescent in this mixture.
5. Spray a baking sheet with non-stick cooking spray and arrange crescents on sheet; bake in a preheated 350F oven for 12 to 15 minutes.
Title: Apple Cake
Ingredients:
- 1 sugar
- 1 brown sugar
- 1/2 butter
- 2 eggs
- 2 flour
- 1 nutmeg
- 1/2 salt
- 2 baking soda
- 1 cinnamon
- 3 granny smith apples
Instructions:
1. Cream sugars and butter until light and fluffy.
2. Add eggs and combine.
3. Mix dry ingredients together and add to butter mixture.
4. Add apples and combine.
5. Spread batter in a greased 8 x 11 pan. Bake at 350 for 45 - 60 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Title: Angel Food Cake
Ingredients:
- 1 1/4 cake flour
- 1 1/3 sugar
- 1/2 sugar
- 12 cream of tartar
- 1 1/2 salt
- 1/4 vanilla
- 1 1/2 fresh strawberries
Instructions:
1. Perheat oven to 350 degrees.
2. Sift together flour and 1/2 cup sugar two times.
3. Beat egg whites with cream of tartar, salt, if desited and vanilla in a large glass bowl with electric mixer at high speed until stiff peaks form.
4. Gradually add remaining 1 1/3 cups sugar, beating well after each addition. Fold in flour mixture. Pour into ungreased 10 inch tube pan.
5. Bake 35 minutes or until cake springs back when lightly touched.
6. Invert pan, place on top of clen empty bottle. Allow cake to cool completely in pan before removing from pan. Serve with strawberries, if desired.
Title: Maple Icing
Ingredients:
- 2 maple syrup
- 1 salt
- 2
Instructions:
1. Boil maple syrup until it spins a thread (232F on candy thermometer).
2. Pour slowly over the stiffly beaten salted egg whites, beating constantly with hand mixer or wire whisk.
3. Continue beating until mixture is stiff enough to stand up in soft peaks.
Title: Lemon Angel Squares
Ingredients:
- 1 boiling water
- 2 Jello gelatin
- 1 Cool Whip
- 1
- 1 1/2
Instructions:
1. Bake and cool cake or use a commercial baked angel cake.
2. Pour boiling water over gelatin, stir until dissolved.
3. Cool until thick but not set.
4. Add enough cold water to lemonade to make 2 cups.
5. Stir in gelatin.
6. Fold cool whip into gelatin mixture. Beat until foamy.
7. Tear cake into 1 inch pieces.
8. Fold cake pieces into gelatin mixture.
9. Spread in ungreased dish 13 x 9 x 2 inches. Refrigerate until firm, at least 4 hours.
10. Cut into 16 squares.
Title: Kato's Chocolate Hazelnut Delight Torte
Ingredients:
- 1 chocolate
- 1/2 unsalted butter
- 1 icing sugar
- 1 1/2 bittersweet chocolate
- 4 instant coffee
- 4 boiling water
- 2 pure vanilla extract
- 1 hazelnut-flavored liqueur
- 2 hazelnuts
- 1/2 hazelnuts
- 1
- 1/8
Instructions:
1. Cake - Preheat oven.
2. Grease and flour two round 9" cake pans.
3. Mix cake as directed on back of package.
4. Gently add the grated bittersweet chocolate and the ground espresso to the prepared cake mixture, then pour into pans and bake.
5. Cool cakes completely on wire racks.
6. Slice each cake layer into two even layers.
7. Buttercream Icing - Beat the butter until it is light and fluffy, then add the icing sugar slowly, until well blended.
8. Divide the buttercream icing into four bowls equally.
9. In #1 bowl add the melted chocolate to the icing, in #2 bowl add the coffee liquid to the icing and in #3 & #4 bowls add 1 tbsp vanilla to both bowls of icing.
10. To assemble the cake, place first cake layer.
11. on plate.
12. Sprinkle cake with 2 tbsps of frangelica and spread chocolate buttercream onto cake.
13. Top cake with second cake layer, sprinkle cake with 2 tbsps of frangelica and spread.
14. vanilla buttercream onto cake.
15. Top cake with third cake layer, sprinkle cake with 2 tbsps of frangelica and spread coffee buttercream onto cake.
16. Top cake with fourth cake layer, sprinkle cake with remaining frangelica and spread vanilla butter cream onto top and sides of cake.
17. Press the sliced hazelnuts into the sides of the cake and garnish the top with the ground hazelnuts.
18. Chill cake in fridge for several hours.
19. One hour before serving remove cake from fridge and allow to slowly come to room temperature.
Title: Merry Mincemeats
Ingredients:
- 2 1/2 flour
- 1/2 cinnamon
- 1/4 salt
- 3/4 butter
- 2/3 sugar
- 1 egg
- 1
- 1 1/2
- 1/3
Instructions:
1. Preheat oven to 350.
2. Cream butter and sugar.
3. Blend in egg and almond extract.
4. Stir in dry.
5. Roll half of the dough on silpat to 8x10.
6. Spread mincemeat on top of it.
7. Roll 2nd half of dough between wax paper. Place on top of mincemeat.
8. Lightly beat egg white and brush on top.
9. Spread almonds over top.
10. Bake until golden.
11. Cool.
12. Cut diagonally to make nice diamonds.
13. Enjoy.
Title: Peach Cobbler
Ingredients:
- 8 sugar
- 1/4 ground ginger
- 1/4 ground cloves
- 1/4 nutmeg
- 1/8 ground cinnamon
- 1 flour
- 2 all-purpose flour
- 1 1/2 sugar
- 1/3 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 6 buttermilk
- 1/2 vanilla
- 1/2
Instructions:
1. Preheat the oven to 375°F Lightly butter an 8- X 10-inch baking dish.
2. Toss sliced peeled peaches with sugar, spices and 2 tablespoons of flour. Put the fruit in the dish, then cover it with the topping. Brush the top with the beaten egg and sprinkle it with sugar for a shiny, sparkly crust. Bake until the fruit is cooked and bubbling around the edges, about 25 minutes. Let the cobbler sit for a while before serving, but serve it warm with cream, yogurt, or ice cream.
3. Cobbler Topping:
4. Mix the dry ingredients together, then cut in the butter using your fingers or two knives until it forms coarse crumbs. Stir in the buttermilk and vanilla with a fork until dough clings together when grabbed with your hand. If too dry, add a little more buttermilk until all the flour is moist enough to cohere. Spoon the dough over the fruit using a small spoon or your fingers to give the surface a cobbled appearance. For a smoother look, you can roll the dough and cut out biscuits or simply lay the whole sheet of dough over the fruit.
Title: American Sweet Potato Pudding
Ingredients:
- 500 sweet potatoes
- 2 polenta
- 1 brown sugar
- 3/4 salt
- 1 ground ginger
- 1 egg
- 2 vanilla extract
- 1 caster sugar
- 1
Instructions:
1. Preheat oven to 165C fan forced (185C normal).
2. Mix together the sweet potato, polenta, brown sugar, salt and ground ginger in a large bowl.
3. Whisk the egg and egg yolks together with the vanilla and cream and then add this to the sweet potato mixture and mix well.
4. Transfer the mixture to a lightly oiled gratin (casserole/oven proof dish) and smooth the top and cook in the oven for about 30 to 35 minutes until golden and set.
5. Sprinkle with a little caster sugar and serve in individual bowls with a dollop of cream or ice cream on the side.
Title: Chocolate Chip Cookies
Ingredients:
- 1 brown sugar
- 1 butter
- 1/2 sugar
- 1 vanilla
- 2 eggs
- 2 1/4 flour
- 1 baking soda
- 1/2 salt
- 1 chocolate chips
Instructions:
1. Blend brown sugar, butter, and sugar with pastry blender until smooth.
2. Add egg and vanilla, cream.
3. Add dry ingredients, mix until proper cookie consistency.
4. Add chocolate chips, mix and place on cookie sheet.
5. Bake at 350 degrees for 11 minutes.
Title: Ginger-Molasses Reindeer Cookies
Ingredients:
- 1 3/4 flour
- 1 baking soda
- 1 ground ginger
- 1/2 cinnamon
- 1/2 salt
- 1/4 clove
- 1/2 unsalted butter
- 3/4 granulated sugar
- 1 egg
- 1/4 molasses
- 70
- 1
- 70
Instructions:
1. Heat oven to 325F (160C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt and cloves.
3. In a large bowl using a hand mixer or in the bowl of a stand mixer, cream together butter and sugar until light and fluffy; about 2 minutes. Add egg and molasses, mixing until fully combined. In 2 equal parts, add flour mixture, mixing until just combined.
4. Roll dough into 1 tablespoons (15 mL) balls and place on prepared baking sheets 1 1/2 inches apart, pressing down lightly with palm. Place two pretzels next to one another 1/4 inch (0.5 cm) inside the edge of each cookie to resemble antlers; press pretzels lightly to adhere to cookie dough.
5. Bake in batches until just set; about 12 minutes. Let cool 4 minutes on sheets before cooling completely on racks. Once cooled, use cookie icing to adhere candy eyeballs to cookies and draw noses. Allow to set completely.
Title: Cake Wants to Be Carrot, Could Be Pumpkin Can Be Tomato Soup
Ingredients:
- 2 1/4 flour
- 2 baking soda
- 2 baking powder
- 1 salt
- 3 cinnamon
- 1/2 nutmeg
- 1/4 ginger
- 1/4 allspice
- 1 3/4 sugar
- 4 eggs
- 1 pumpkin pie filling
- 1 confectioners' sugar
- 1 vanilla extract
- 1 butter
- 8
- 1/8
Instructions:
1. Combine all dry ingredients in large bowl (except for the sugar) and mix well.
2. Combine sugar, eggs, vegetable oil and soup/pumpkin in separate bowl and mix well
3. Combine the two bowls (dry ingredients and wet ingredients), mix well
4. pour into greased pan (either two round or one large Bundt sized pan).
5. bake at 350 degrees for about 30 minutes, or until a toothpick inserted in the center comes out clean
6. FROSTING:.
7. combine whipped cream cheese with vanilla and optional melted butter
8. slowly pour in confectioner’s sugar (don’t pour it all in at once!).
9. continue to add sugar to taste.
10. refrigerate until you are ready to frost the cake.
Title: Orange Coconut Cake
Ingredients:
- 6 eggs
- 1 sugar
- 1 1/2 salt
- 1/8 flour
- 1 fresh coconut
- 1 marshmallows
- 24
- 1
Instructions:
1. Note: The filling has to thicken in the refrigerator overnight. To make the filling:.
2. Poke holes in the top of the coconut and drain the milk - you should have approximately 1/3c. Split the coconut and shred the meat - the amount doesn't matter, just use what you get. Put into a ziplock bag or a bowl with a lid to stay fresh until the next day. In a large saucepan over medium heat, melt the marshmallows into the coconut milk, remove from heat and cool. Refrigerate overnight.
3. The next day:.
4. Preheat oven to 350 degrees.
5. Line the bottoms of two 8" or 9" round cake pans with waxed paper.
6. Beat the egg whites until foamy; gradually beat in 3/4c. sugar until stiff peaks form. Set aside.
7. In a separate bowl, beat the egg yolks with the remaining 1/4c. sugar until thick and lemon-colored; mix in the orange juice and salt.
8. Fold the egg whites into the yolk mixture, and then fold in the flour.
9. Pour batter into waxed-paper lined pans and bake at 350 degrees for 30-35 minutes. (The tops will spring back to the touch). Cool in pans for 10 minutes and then turn out.
10. Filling:.
11. Remove from the refrigerate and note that it has gelled and thickened.
12. Whip marshmallow mixture until light and fluffy. Beat whipping cream until light and fluffy - don't add any sugar. Fold into marshmallow/coconut milk mixture.
13. Split (torte) the 2 completely cooled cake layers so that you have 4 layers. Place first layer on cake plate and spread 1/4 marshmallow/cream mixture on top, sprinkle with shredded coconut. Alternate cake layers and marshmallow/cream mixture and coconut, ending with marshmallow/cream mixture & coconut on top. Store unused portion in refrigerator - it tastes better the 2nd day!
Title: Wine Cake
Ingredients:
- 1 instant vanilla pudding
- 1 water
- 1/3 eggs
- 3/4 sherry wine
- 4 confectioners' sugar
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 10 inch bundt pan.
3. In a large bowl, stir cake mix and pudding mix.
4. Make a well in the center and pour in oil, water, eggs, and sheery (or rum).
5. Beat on low speed until blended, then scrape bowl and beat 4 minutes medium speed.
6. Pour batter into prepared pan and bake for 40-45 minutes, or unitl a toothpick inserted into the center comes out clean.
7. Let cool for 15 minutes, then turn out onto a serving plate and cool completely.
8. Dust top with powdered sugar. Enjoy!
Title: Poached Pears in Red Wine
Ingredients:
- 1 red wine
- 3/4 honey
- 3 cinnamon stick
- 1/2 vanilla bean
- 1 clove
- 1 black peppercorns
- 2 pears
- 1 sour cream
- 1
- 4
Instructions:
1. Place the wine, sugar, honey, lemon juice, cinnamon stick, vanilla bean, orange rind, clove and peppercorn in a saucepan just large enough to hold the pears standing upright. Heat gently, stirring occasionally until the sugar has completely dissolved.
2. Meanwhile, peel the pears, leaving the stem intact. Take a thin slice off the bottom of each pear to keep it standing upright.
3. Place the pears in the wine mixture, then simmer uncovered for 20-35 minutes depending on size and ripeness, until the pears are just tender; be careful not to overcook.
4. Carefully transfer the pears to a bowl, using a slotted spoon. Continue to boil the poaching liquid until reduced bu about half. Let cool, then strain the cooled liquid over the pears and chill for at least 3 hours.
5. Place the pears in four individual serving dishes and spoon a little of the red wine syrup over them. Serve with whipped cream or sour cream.
Title: Little Cherry Tea Cakes
Ingredients:
- 1/2 butter
- 1 sugar
- 1 3/4 self rising flour
- 3/4 maraschino cherry
- 2 eggs
- 1 vanilla extract
- 1/2 pecans
Instructions:
1. Preheat oven to 400 degrees.
2. Cream together butter, sugar, eggs, vanilla.
3. Add cherries.
4. Add nuts.
5. Add flour.
6. Drop by small teaspoons onto lightly greased cookie sheet.
7. Bake 9 minutes.
Title: Cafe Style Melting Moments
Ingredients:
- 175 butter
- 1/4 icing sugar
- 1 vanilla extract
- 1 plain flour
- 1/4 cornflour
- 60 butter
- 1 icing sugar
- 2 lemon juice
- 2 lemon rind
Instructions:
1. Preheat the oven to 180degrees (350F).
2. Place the butter, icing sugar and vanilla in a bowl and beat with electric beaters until light and fluffly.
3. Stir in the flour and cornflour until combined. The more evenly mixed the ingredients are, the meltier the biscuit so be sure to mix well!
4. OPTIONAL:Place all the mixture into a piping bag fitted with a fluted nozzle.
5. Pipe 3cm (1inch) rounds onto a baking tray lined with baking paper. Best to start piping by piping the circular outline of the biscuit and working your way in a circular clockwise motion towards the middle of the biscuit. NOTE:If you do not wish to use a piping bag, simply roll balls measuring approx 2 teaspoon full of mixture onto the lined trays. Flatten slightly. Be sure to leave room for spreading. This amount of batter makes approx 32 individual biscuits.
6. Cook for 12-14 minutes until biscuits are just golden. They may still look a little soft in the middle but they set upon cooling.
7. Cool on trays.
8. To make the filling: Place the butter, icing sugar, lemon juice and rind in a bowl and beat with electric beaters until fluffly and creamy. Pipe (or apply with knife) onto half the biscuits and sandwich with the remaining buscuits. Variations on this filling can be done with ORANGE; Replace the lemon juice and lemon rind with the same quantity of orange juice and rind. This can also be done with LIME in the same manner. These also taste good with caramel filling!
Title: Peach and Passionfruit Pavlova Roll
Ingredients:
- 3/4 caster sugar
- 4 passion fruit
- 1/2 icing sugar
- 300
- 1
- 400
- 2
Instructions:
1. Preheat oven to 180°C/160°C fan-forced.
2. Grease a 25cm x 30cm Swiss roll pan.
3. Line with baking paper, allowing a 2cm overhang on all sides. Place a second sheet of baking paper on a flat surface. Sprinkle with 1 tablespoon caster sugar.
4. Using an electric mixer, beat egg whites until stiff peaks form.
5. Add remaining caster sugar. Beat for 10 minutes or until sugar has dissolved.
6. Spread mixture over prepared pan. Smooth top. Sprinkle with almonds.
7. Bake for 10 minutes or until top just starts to brown.
8. Meanwhile, using an electric mixer, beat cream and icing sugar until stiff peaks form. Pat peaches dry with paper towel.
9. Turn meringue onto prepared baking paper. Remove lining paper. Cool for 3 minutes.
10. Spread with cream mixture. Top with peaches and passionfruit pulp. Roll up meringue from one long end to enclose filling. Place on a plate and refrigerate for 1 hour. Serve dusted with icing sugar.
Title: Sticky Toffee Pudding
Ingredients:
- 1 baking soda
- 1 dates
- 2 boiling water
- 2/3 heavy cream
- 1/2 butter
- 1 margarine
- 1/2 brown sugar
- 1 1/2 butter
- 2 granulated sugar
- 3 1/2 eggs
- self-rising flour
Instructions:
1. Sprinkle baking soda over chopped dates in a bowl.
2. Cover with boiling water and cool for 1 hour.
3. Prepare toffee by heating heavy cream in a saucepan and set aside.
4. Heat ½ cup butter or margarine and brown sugar in a medium saucepan to a boil and cook for 2 minutes while stirring.
5. Remove from heat, stir in cream and set aside.
6. Heat oven to 350 degrees.
7. Grease a 13x9-inch baking pan.
8. Beat ½ cup butter and sugar in a mixer bowl until fluffy.
9. Add eggs and beat 1 minute.
10. Alternately beat in self-rising flour and date mixture, beginning and ending with flour.
11. Pour into prepared pan.
12. Bake for 45 minutes.
13. Cool in pan for 1 hour.
14. Pour toffee over cake in pan.
Title: Candied Orange Slices
Ingredients:
- 1 1/2 water
- 1/2 granulated sugar
- 1 navel orange
Instructions:
1. In a medium skillet, combine the water and sugar and bring to a boil. Add the orange slices and cook over moderate heat, turning them occasionally, until the liquid is reduced to a thin syrup and the orange slices are translucent, about 20 minutes.
2. Reduce the heat to moderately low and simmer until the syrup is thick and the slices are tender but still intact, turning occasionally, about 10 minutes.
3. Transfer the orange slices to a rack to cool. Reserve the syrup for another use.
Title: Almond Poppy Seed Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 hot water
- 1/2 poppy seed
- 1 butter
- 1/4 cinnamon
- 1 sugar
- 4
- 2
- 1/4
Instructions:
1. Heavily butter a 10-inch bundt pan.
2. Mix the cinnamon and sugar together and sprinkle a liberal amount in the pan so it sticks to the butter.
3. Combine all cake ingredients and mix well.
4. Pour into bundt pan and bake at 350°F for about 50 minutes.
5. Invert pan on a funnel or bottle and let it cool about five minutes; remove the cake from the pan and cool on a wire rack.
Title: Julia's Spiced Brown Sugar Dip! :o)
Ingredients:
- 2 Cool Whip Topping
- 1/3 brown sugar
- 1/8 ground cinnamon
- 1/8 ground nutmeg
Instructions:
1. Add Cool Whip, brown sugar, and spices in medium bowl.
2. Stir until well blended.
3. Refrigerate at least on hour.
4. (Optional) Sprinkle extra cinnamon on top before serving.