lumicero/recipes-ing2inst huggingface dataset:
Title: Coconut Cake
Ingredients:
- 3/4 unsalted butter
- 2 sugar
- 5 extra-large eggs
- 1 1/2 pure vanilla extract
- 1 1/2 all-purpose flour
- 3 baking powder
- 1 baking soda
- 1/2 kosher salt
- 1/2 milk
- 1 sweetened flaked coconut
- 4 cream cheese
- 1 unsalted butter
- 1/2 pure vanilla extract
- 3/4 confectioners' sugar
- 1/4 sweetened flaked coconut
- 1
- 6
Instructions:
1. Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
2. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.
3. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
4. Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
5. For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).
6. To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.
Title: Brown Rice Pudding With Coconut Milk
Ingredients:
- 4 -5 brown rice
- 1/2 dried cranberries
- 1/4 dried tart cherry
- 1/4 white sugar
- 1/4 brown sugar
- 1 ground cardamom
- 1 1/3 coconut milk
- 1 milk
- 1 egg
Instructions:
1. Butter the inside of the crock pot or casserole dish.
2. Stir together the cooked brown rice, the dried fruit, both sugars and the cardamom in the crock pot.
3. In a saucepan whisk together the coconut milk, milk, and egg. Heat through until hot {{without}} boiling. Stir in the almond extract. Pour over rice mixture.
4. Cook on LOW for 2-2 1/2 hours or until liquid has absorbed.
5. OVEN method: Prepare recipe in Steps #1 and #2. Butter an oven proof 6-quart casserole dish. Place all ingredients in the dish and bake at 350º for 1 hour or until liquid has absorbed.
6. If desired, garnish each serving with toasted almonds.
7. Serves 6.
Title: Carrot -Pineapple Cake With Cream Cheese Frosting
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 4 cake flour
- 2 1/4 baking soda
- 1 baking powder
- 1 cinnamon
- 1 salt
- 1 vanilla
- 1/2 carrots
- 1 crushed pineapple
- 2 powdered sugar
- 1 butter
- 2 cream cheese
- 1/2 milk
- 1
Instructions:
1. mix the sugar and oil
2. add eggs
3. beat until creamy
4. sift dry ingredients.
5. darlene uses regular flour instead of cake flour
6. add to creamed mixture
7. add vanilla
8. add grated carrots
9. add chopped nuts.
10. add pineapple
11. bake in greased cake pan in 350 degree oven for about 45 minutes or until done
12. frosting 1 box powdered sugar
13. i stick butter
14. cream cheese
15. beat together
16. and thin to spreading consistancy with milk.
17. this cake freezes well.
Title: Facebook Nutella Brownies
Ingredients:
- 1 1/4 eggs
- 2 flour
- 1/2
Instructions:
1. Mix all ingredients.
2. Bake in greased pan at at 350 for 15 minutes.
Title: Peach Crumble
Ingredients:
- 1 sugar
- 3/4 cornstarch
- 2 water
- 1/2 butter
- 3 margarine
- 1 all-purpose flour
- 2/3 sugar
- 2 sugar
- 1 cinnamon
- 1 baking powder
- 1/8 salt
- 1 egg
Instructions:
1. In a medium bowl: Mix butter, flour, 2/3 cup sugar, baking powder and salt with a pastry blender until crumbly(a fork will work if you don't have a pastry blender). Add egg and mix well. Set aside.(you will use the remaining sugar and cinnamon on the last step before baking).
2. Pour peaches and sugar in medium sauce pan.
3. Bring to a boil.
4. Make a thickener with the cornstarch and water and pour into peaches. Stir until thickened.
5. Pour peaches into 9x13 baking dish.
6. Sprinkle and crumble the topping over the top of the peaches evenly as possible.
7. Take remaining 2 T of sugar and 1 T. of cinnamon and sprinkle over top of topping.
8. Bake at 350°F for 30 minutes or until top is golden brown.
Title: Grandma's Shortbread
Ingredients:
- 1/2 cornstarch
- 1/2 icing sugar
- 1 flour
- 3/4 butter
Instructions:
1. Sift together cornstarch, icing sugar and flour.
2. Stir.
3. With wooden spoon blend in butter until soft, smooth dough forms, shape into 1" balls flatten with fork, or you can roll them 1/2 inch thick and cut into shapes.
4. Bake at 350°F for 15-20 minutes.
Title: Done In A Snap Oatmeal cookies
Ingredients:
- 3 3/4 quick oats
- 3/4 butter
- 3/4 margarine
- 1 sugar
- vanilla
Instructions:
1. Preheat oven to 350ºF degrees.
2. Place all ingredients together in a large bowl.
3. Knead together with your hands to form dough.
4. Make small walnut size balls by rolling dough between your palms.
5. Place balls 1 inch apart on an ungreased cookie sheet.
6. Dip a fork in water and flatten each ball in a criss-cross fashion (once up and down and once across).
7. Bake at 350ºF for 15 to 20 minutes until golden, watch the first batch carefully so you can judge cooking time for your oven so as not to burn the bottoms.
8. Remove to plate with a spatula to cool.
Title: Giant Oatmeal Cream Cookie
Ingredients:
- 1 1/4 butter
- 1 brown sugar
- 1/2 sugar
- 1 egg
- 2 vanilla
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1/4 cinnamon
- 3 oats
- 1/2 butter
- 2 powdered sugar
- 2 heavy whipping cream
- 2 vanilla
Instructions:
1. Preheat oven to 375 degrees F. Prepare a baking sheet with either non-stick spray or parchment paper.
2. Beat butter and sugar together until creamy. Add egg and vanilla; mix well.
3. In a medium bowl, mix all-purpose flour, baking soda, salt, cinnamon and oats together. Add dry ingredients to butter mixture; mix well.
4. Drop dough by rounded tablespoons onto baking sheet or press out into a round baking sheet to make two large cookies.
5. Bake for 15 minutes or until golden brown (bake time may vary upon size of cookie). Allow cookie to cool before filling.
6. For filling, combine butter, powdered sugar, cream and vanilla together and mix to reach desired consistence. Spread filling between two cookies.
Title: Almond Butter Cutouts
Ingredients:
- 1 butter
- 1 sugar
- 2 flour
- 1 salt
- 2 baking powder
- 1/2
- 1
Instructions:
1. Preheat oven to 375°F (190°C). Take out 3-4 cookie sheets.
2. In a large bowl cream butter and sugar; beat in egg yolks and almond extract.
3. In a medium bowl, combine flour, salt and baking powder.
4. Gradually add flour mixture to the wet mixture; stir in almonds.
5. Cover and chill 2 hours; then roll out on floured surface, 3/8 inch thick.
6. Cut with your favorite cookie cutters and place evenly spaced on ungreased cookie sheets.
7. If you're using colored sugar to decorate, now is the time to sprinkle it over the cookies.
8. Bake 10-13 minutes or until the edges begin to brown; cool on wire racks; if you're frosting the cookies, do it once they're cool.
9. Prep time includes chill time.
Title: Tiramisu Trifle
Ingredients:
- 300 amaretto liqueur
- 6 mascarpone cheese
- 1 custard
- 2 -3 sponge cake fingers
- 9 dark chocolate
- 3 chocolate
- 3 -4
- 2
Instructions:
1. Mix the coffee and liqueur in a wide dish.
2. In another bowl mix the mascarpone with the custard until smooth using an electric hand mixer.
3. Take about a third of the sponge fingers and dip them in the coffee/liqueur mix and line the bottom of a glass dish with them, drizzle a bit more of the liquid over the sponge fingers.
4. Now sprinkle over a third of the chocolate followed with a layer of the Mascarpone/custard mix.
5. Repeat twice.
6. Chill for at least 2 hours or up to a day.
7. Just before serving sprinkle with the almonds and more chocolate.
Title: Christmas Cinnamon Spice Cookies
Ingredients:
- 1 honey
- 1 1/2 sugar
- 3 eggs
- 2 baking soda
- 1 cinnamon
- 1/2 ground cloves
- 1 ground nutmeg
- 1 ground ginger
- 1 allspice
- 1 cardamom
- 1 white pepper
- 1 all-purpose flour
- 6 2/3 confectioners' sugar
- 1 water
- 3 -4
Instructions:
1. To make cookie dough, warm honey over low heat until liquid; pour into a large bowl. Stir in sugar, eggs, baking soda and all spices listed.
2. Mix in flour gradually.
3. Knead throughly to make a dough.
4. Preheat oven to 375º. Grease baking sheets or line with parchment paper.
5. Form dough into small balls about 1" across and place on cookie sheets. Bake 10-15 minutes or until golden brown. Cool on a rack.
6. To make frosting, blend confectioners' sugar and water in a small saucepan. Bring to a boil, stirring constantly. Coat cookies with hot frosting.
Title: Tiramisu
Ingredients:
- 75 caster sugar
- 500 Quark
- 5 skim milk
- 1 vanilla pod
- 3 Kahlua
- 4 strong black coffee
- 100 sponge cake fingers
- 100 blueberries
- 50 raspberries
- dark chocolate
Instructions:
1. In a large bowl beat together the caster sugar, quark, milk and vanilla seeds until smooth.
2. Mix the coffee liquer and coffee together in a large bowl. Dip half the biscuits into the coffee mixture and arrange at the base of individual dessert glasses. Scatter over half the blueberries and raspberries and spoon over half the creamy vanilla mixture. Sprinkle over half the grated chocolate.
3. Repeat all over again to use up all ingredients - starting with the sponge fingers and finishing with a sprinkle of the grated chocolate. Chill for at least 30 minutes before serving.
Title: Raspberry Cream Cheese Bars
Ingredients:
- 3/4 butter
- 1 margarine
- 1 1/2 brown sugar
- 1 1/2 quick-cooking oats
- 1/2 flour
- 1/2 baking soda
- 11 salt
- 1/2 cream cheese
- 2 sugar
- 1 eggs
- 1 vanilla
- 1/3
Instructions:
1. In a mixing bowl, cream the butter and brown sugar.
2. Combine the oats, flour, baking soda and salt; add to creamed mixture and mix well.
3. Press 3/4 of the mixture into a greased 13x9 pan.
4. Bake at 350 for 11-13 minutes or until set and edges just begin to brown.
5. Meanwhile, in a small mixing bowl, beat cream cheese and sugar.
6. Add eggs and vanilla; mix well.
7. Spread over crust.
8. Drop preserves by spoonfuls over cream cheese mixture; carefully spread evenly.
9. Combine almonds and remaining oat mixture; sprinkle over preserves.
10. Bake for 25-30 minutes or until set and edges are golden brown.
11. Cool before cutting.
12. Store in refrigerator.
Title: Chocolate Hi-Hats (Cupcakes)
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 unsalted butter
- 1/2 sugar
- 1 1/4 eggs
- 2 vanilla extract
- 1 sour cream
- 1/2 water
- 1/2 sugar
- 1 3/4 water
- 1/4 cream of tartar
- 3 vanilla extract
- 1/4 canola oil
- 1
- 1/2
- 2
- 3
Instructions:
1. Cupcakes:
2. Heat oven to 350 degrees and line muffin tin with paper liners.
3. Melt chocolate in the microwave, stirring every 30 seconds, until smooth. Allow to cool.
4. Sift together flour, baking powder, baking soda, and salt in a medium mixing bowl.
5. In a different, larger bowl, beat together the butter and sugar for about 2 minute.
6. Add the melted chocolate to the butter/sugar mixture, then beat in the eggs, one at a time, being sure to mix each one in separately.
7. Stir in the vanilla, beat for 1 min until creamy.
8. Now beat in the sour cream until no streaks are visible.
9. Carefully add1/2 of the flour mixture, beating on low until just combined.
10. Then beat in water and the remainder of the flour mixture until blended and smooth.
11. Put ¼ c batter in each liner and flatten the tops. Bake for 20 minute Allow cakes to cool on a wire rack in the pan for 10 min before inverting the pan onto the rack to cook the cupcakes completely.
12. Filling:
13. Place the sugar, water, egg whites and cream of tartar into the top of a large double boiler. DO NOT HEAT THE DOUBLE BOILER YET. Beat on high speed for 1 min, until it is white and foamy.
14. Now heat the double boiler until the water in the bottom is just simmering, and beat the mixture on high for 7 min, until stiff peaks are formed.
15. Take the top of the double boiler off of the heat and add the vanilla and almond extracts. Continue beating for about 2 min to thicken. The filling will become firmer as it cools on the cakes.
16. Pipe the filling in a 2 in tall spiral onto the top of the cakes (it should resemble a short ice cream cone), leaving 1/8 of an inch around the edge of the cake.
17. Place the cakes in the refrigerator on a foil lined baking sheet until the coating is made.
18. Coating:
19. Melt chocolate and oil together in a bowl, deep enough and wide enough to dip the cakes in one at a time, in the microwave, stirring every 30 seconds, until smooth. Allow to cool for 15 minutes.
20. Dip the top of each cake into the coating, allowing the excess coating to drip off.
21. Refrigerate the dipped cakes for 30 min to set the coating, then cover and refrigerate for a minimum of 2 hours.
22. Serve cold.
23. Can be refrigerated for up to 3 days.
Title: Caribbean Rice Pudding
Ingredients:
- 1/2 white rice
- 2 water
- 1/2 salt
- 3 cinnamon sticks
- 1 coconut milk
- 1 vanilla extract
- ground cinnamon
Instructions:
1. In a saucepan over medium heat, cook the rice, water, salt, and cinnamon sticks for 15 minutes.
2. Add the condensed coconut milk when the rice begins to soften.
3. Reduce the heat to low and cook the mixture until creamy. Remove the mixture from the heat. Take out the cinnamon sticks and reserve for garnishing. Mix in the vanilla extract.
4. Place the rice mixture into individual serving cups and chill for about 1-1/2 hours.
5. Garnish with powdered cinnamon and cinnamon sticks before serving.
Title: Really Creamy Rice Pudding
Ingredients:
- 2 heavy cream
- 1 sugar
- 1/4 arborio rice
- 1/2 pure vanilla extract
- 1/2
Instructions:
1. Place the milk, 3/4 cup cream, sugar, rice, and vanilla extract in a medium-sized saucepan over medium heat.
2. Bring to a simmer and cook, stirring frequently, for 30 to 40 minutes, until thickened. This is very similar to cooking risotto.
3. Test the rice to ensure it's done. You want a firm but tender bite, but no crunchy center to the rice.
4. Remove the pudding from the heat, and stir in the remaining 1/4 cup cream and the second vanilla extract, along with a pinch of sea salt.
5. Serve warm; or refrigerate, well covered, and serve chilled. Sprinkle with a touch of ground cinnamon, if desired.
Title: Cherry Yogurt Parfaits
Ingredients:
- 1 cherry pie filling
- 1 low-fat graham cracker
- 1
Instructions:
1. Combine 1 cup pie filling and 8 ounces of yogurt.
2. Place about 2 tablespoons of mixture in each glass of 6 glasses.
3. Top each with 1-2 tablespoons of the graham cracker crumbs.
4. Next top that with about 2 tablespoons plain pie filling.
5. Next top that with plain yogurt.
6. Next top that with remaining graham cracker crumbs.
7. Top that last of the pie/yogurt filling.
8. If you do have any crumbs left over, you can use those over the top for garnish.
9. You may or may not use all of the yogurt.
10. I ate it.
Title: Single Crust Pastry
Ingredients:
- 1 1/4 flour
- 1/4 salt
- 1/3 shortening
- 4 -5 cold water
Instructions:
1. Stir together flour and salt.
2. Cut shortening into flour mixture.
3. Sprinkle one tablespoon water over flour and gently stir with a fork.
4. Repeat moistening dough using one tablespoon at a time until all the dough is moistened.
5. Form dough into a ball.
6. On a floured surface, slightly flatten dough. Roll dough out into a 12-inch circle.
7. Place dough in a pie tin and fold edges under if necessary to form a 1/2-inch edge.
8. Crimp edge as desired.
Title: Raisin Filled Cookies - Zcmi Recipe
Ingredients:
- 2 shortening
- 2 granulated sugar
- 1 brown sugar
- 4 eggs
- 2 water
- 6 flour
- 1 salt
- 2 baking soda
- 2 raisins
- 3/4 sugar
- 1 flour
- 1 water
- 1 vanilla
- 1 lemon juice
- 1/2
Instructions:
1. For dough:
2. Cream together shortening and sugars.
3. Add eggs, one at a time. Beating well after each addition.
4. Stir in water.
5. In a small bowl, mix flour, salt and soda.
6. Add wet ingredients, mixing well.
7. Divide dough into four parts.
8. Roll each section into a 2 inch thick log.
9. Wrap in plastic wrap or wax paper.
10. Chill for several hours or overnight.
11. For Filling:
12. Combine ingredients for filling in a saucepan.
13. Stir and heat to boiling.
14. Cook until thickened - then cool.
15. Heat oven to 375 degrees.
16. Using one roll of dough at a time, cut dough into 1/4 inch thick slices.
17. Lay slices on a greased baking sheet, leaving ample space between cookies.
18. Place a teaspoon of filling on dough.
19. Place another slice of dough on top, dough slices can be left unsealed, or for a slight decoration, press together with tines of a fork.
20. Bake 15 minutes or until lightly browned.
21. Cool on rack, cookies freeze well.
Title: Dutch Cinnamon Cake
Ingredients:
- 2 flour
- 1 sugar
- 2 baking powder
- 1 milk
- 1 egg
- 1 1/2 unsalted butter
- 1 sugar
- 1 cinnamon
Instructions:
1. Preheat oven to 350. Butter 8x8 inch baking pan.
2. Sift together flour, sugar, and baking powder.
3. Add milk and eggs and mix with electric mixer until combined. Add 1/2 butter and comine.
4. Pour batter into baking pan. Drizzle with remaining butter.
5. Combine cinnamon and sugar and sprinkle over top.
6. Cook for 35 minutes until a toothpick comes out clean.
Title: Light Eggless Banana Cake
Ingredients:
- 3 cake flour
- 5 baking powder
- 1 bicarbonate of soda
- 375 milk
- 2 bananas
- 125 margarine
- 1/2 butter
- 1 light brown sugar
- vanilla essence
Instructions:
1. Preheat oven to 160 degrees Celsius.
2. Sift first three ingredients together.
3. Whisk pureed bananas, milk and butter together. (It is important that the pureed bananas are smooth and there are no lumps). Add dry ingredients gradually into wet ingredients, mixing well.
4. Pour into well buttered rectangular pyrex or oven roasting pan and bake for 20 to 30 minutes or till lightly browned on top and skewer comes out clean.
5. Cooks Note: After reading a review from someone, I think perhaps they went for a high cake. Aim for a flatter rather than high cake. So your pyrex or roasting pan should be flatter rather than deeper or higher. Eggless cakes fare poorly when you try to bake them in deep/high dishes instead of flat, as they dont have eggs to help them rise. This could lead to rawness in the centre, whereas a flatter cake would cook evenly.
Title: Chocolate Cupcakes
Ingredients:
- 2 all-purpose flour
- 1/3 baking soda
- 1 1/2 salt
- 1/4 sugar
- 1 mayonnaise
- 1 vanilla extract
- 1 cold water
- 1
Instructions:
1. Preheat oven to 350°F Line 12-cup muffin pan with paper liners.
2. In a small bowl, whisk flour, cocoa powder, baking soda, and salt.
3. In a large bowl, with electric mixer on medium speed, beat sugar, mayonnaise, and vanilla extract until combined. Beat in flour mixture in thirds, alternating with water, until blended. Beat 1 minute, scraping bowl occasionally. Divide batter evenly among muffin cups.
4. Bake 22 to 24 minutes, or until a toothpick inserted in cupcakes comes out clean. Let cool in pan 5 minutes before removing to wire rack to cool completely. Top with frosting.
Title: Buche De Noel
Ingredients:
- 3 eggs
- 1 sugar
- 1/3 water
- 1 vanilla
- 3/4 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 sugar
- 2 powdered instant coffee
- 1 1/2 butter
- 1/3 powdered sugar
- 1/3 vanilla
- 2 hot water
- 1 1/2
- 1 -2
Instructions:
1. Heat oven to 375 degrees fahrenheit.
2. Line jelly roll pan, 15 1/2x10 1/2x1 inch, with aluminum foil or waxed paper; grease.
3. Beat eggs in small bowl on high speed about 5 minutes or until very thick and lemon coloured. Pour eggs into large bowl; gradually beat in 1 cup sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading batter to corners.
4. Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from edges of pan; invert onto towel generously sprinkled with powdered sugar. Carefully remove foil. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes.
5. Beat whipping cream, 2 tablespoons sugar and the coffee in chilled medium bowl until stiff. Unroll cake; remove towel. Spread whipped cream mixture over cake. Roll up cake. Frost.
6. FROSTING - Thoroughly mix cocoa and butter in medium bowl. Beat in powdered sugar on low speed. Stir in vanilla and hot water. Beat until smooth and of spreading consistency.
Title: Melon Straws With Cantaloupe Cream
Ingredients:
- 1/2 cantaloupe
- 1/2 honeydew melon
- 1/4 watermelon
- 1/4 cantaloupe
- 1/2 sour cream
- 1/2 mint leaf
- 2
- 1/2
Instructions:
1. Cut the melons into strips 2-3 inches long as you would a carrot baton.
2. Canteloupe Cream:
3. Blend or process melon until smooth, add remaining ingredients blending until mint is finely chopped.
4. Serve over melon strips arranged in serving glasses.
Title: Mom's Glossy White Frosting (Cooked)
Ingredients:
- 3 cream of tartar
- 1/8 sugar
- 3 vanilla
- 3/4
- 1/2
Instructions:
1. Boil water in bottom of double-boiler pan (or largest saucepan).
2. Put all ingredients except vanilla into top of double-boiler (or round Pyrex bowl) over bowling water.
3. Stir with your finger until the heat is too much to take, then pour mixture into mixer bowl, add vanilla and beat smooth. Continue to beat until opaque and peaks form.
4. Cool before applying to cake.
Title: Chocolate Picnic Cake
Ingredients:
- 2 all-purpose flour
- 1 1/4 baking soda
- 1/2 salt
- 1/2 egg
- 1 sugar
- 1 cold water
- 3/4
- 1/3
- 1
Instructions:
1. In a microwave, melt chocolate; cool for 10 minutes.
2. Combine the flour, baking soda, and salt; set aside.
3. In a mixing bowl, beat the egg and sugar.
4. Beat in the water and oil.
5. Stir in the melted chocolate and dry ingredients; mix until blended.
6. Pour into a greased 8 inch square baking pan.
7. Sprinkle with chocolate chips.
8. Bake at 350° for 32-38 minutes or until a toothpick inserted near the center comes out clean.
9. Cool on a wire rack!
Title: Chocolate Souffle
Ingredients:
- 3 butter
- 3 flour
- 3/4 milk
- 4 sugar
- 4 vanilla
- 3/4
- 2
Instructions:
1. Melt butter. Blend in flour. Gradually add stirring constantly, the milk. Stir until thickened.
2. Add chocolate. Remove from fire and beat 4 eggs yolks into mixture, blending thoroughly. Add sugar. Mix thoroughly. Flavor with vanilla.
3. Fold in stiffly beaten egg whites. Fold 1/2 of the white first, rather thoroughly. Then add the rest folding very gently. Don't stir.
4. Pour into a greased and lightly sugared casserole and bake at 375ºF for 25 to 35 minutes.
Title: Season's Creeping Crust Fruit Cobbler
Ingredients:
- 1/4 butter
- 1 margarine
- 1 flour
- 1 sugar
- 1/2 baking powder
- 2 milk
- 1 sugar
Instructions:
1. Melt butter in 8x8 inch baking pan.
2. Mix flour, sugar and baking powder; add milk and mix; spoon over melted butter.
3. Prepare fruit and heat on stove with sugar, until the sugar is dissolved.
4. Pour fruit over dough. Bake 30 min at 350* or until crust is golden brown.
5. *May substitute 1 can pie filling for fruit and sugar and skip the heating portion.