lumicero/recipes-ing2inst huggingface dataset:
Title: Hazelnut Torte
Ingredients:
- 1/4 flour
- 1/2 baking powder
- 1/4 cinnamon
- 1/2 butter
- 2/3 sugar
- 1 ground hazelnuts
- 3 sugar
- 3
- 1 1/2
- 1/4
Instructions:
1. Grease bottom of 8-inch square cake pan. Line with waxed paper. Grease the paper.
2. In bowl, beat butter; add sugar. Beat until fluffy.
3. Beat in egg yolks. Add flour; beat mixture well.
4. Stir in 1/2 cup of the nuts.
5. In separate bowl, beat egg whites until stiff. Carefully fold into cake batter. Put into greased pan. Bake at 350F for 30 minutes.
6. Cool thoroughly. Remove cake from pan. Refrigerate until cold. Slice cake in half.
7. FILLING: Whip together whipping cream and sugar. Add remaining 1/2 cup nuts to whipped cream. Frost bottom and top layers and sides of cake with whipped cream.
8. Sprinkle some nuts on top, if you wish. Chill until served.
9. NOTE: You may make another cake, if you wish, if you want a four layer torte.
Title: Pumpkin-Pecan Squares
Ingredients:
- 3/4 flour
- 1/2 rolled oats
- 1/4 brown sugar
- 1/2 butter
- 1 sweetened condensed milk
- 2 eggs
- 1/2 pecans
- 1 pumpkin puree
- 1 ginger
- 1 cinnamon
- 1/2 coconut
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 9-inch pan.
3. In a bowl mix together the flour, rolled oats and brown sugar; cut in butter with a pastry cutter or two knives.
4. Pat into prepared baking pan.
5. Bake for 10 minutes.
6. Meanwhile, mix together milk, beaten eggs, chopped pecans, pumpkin puree, ginger and cinnamon.
7. Pour over flour/oats mixture.
8. Sprinkle with grated coconut.
9. Bake for 25-30 minutes more or until pumpkin mixture is set.
10. Serve hot or cold.
Title: Chocolate Chip Cookies (With Chickpeas)
Ingredients:
- 1 light brown sugar
- 3/4 pure vanilla extract
- 2 chickpeas
- 1 all-purpose flour
- 2 old fashioned oats
- 2 baking soda
- 1/2 salt
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F Coat a baking sheet with cooking spray.
2. In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and the chocolate chips. Add the flour, oats, baking soda and salt, and mix on low speed until a thick dough forms.
3. Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden brown and just set, 11 to 13 minutes; do not overbake. Transfer to a rack to cool.
4. Store in an airtight container for up to 3 days.
Title: Easy Chocolate Chip Cookie Recipe
Ingredients:
- 1 flour
- 1 1/2 sugar
- 3/4 chocolate chips
- 3/4 butter
- 1 baking powder
- 1 salt
- 1
Instructions:
1. mix together all of the dry ingredients.
2. mix together the wet ingredients.
3. add the mixes together.
4. set on tray (TRAY MUST HAVE PARCHEMENT PAPER) by the table spoon.
5. bake at 350 on the middle rack for 12-15 cookies.
6. ENJOY!
Title: Fresh Peach Cake
Ingredients:
- 1/2 butter
- 1 1/2 brown sugar
- 2 flour
- 1 flour
- 1 buttermilk
- 1 egg
- 1 baking soda
- 1/8 salt
- 2 1/2 sugar
- 1/4 cinnamon
- 1
Instructions:
1. Cream butter and sugar and add egg.
2. Add flour, soda, salt and milk and beat until smooth.
3. Gently fold in peaches.
4. Pour into greased and floured 13x9 pan.
5. Mix cinnamon and sugar and sprinkle over top.
6. Bake at 350 degrees for 30 to 35 minutes.
Title: Pao De Lo
Ingredients:
- 10 eggs
- 10 sugar
- 10 flour
- 1 lemon
Instructions:
1. Have a tube cake pan greased and floured.Preheat oven 375º.
2. First beat your egg-whites till very stiff, and set aside.
3. Now beat your egg-yolks along with the sugar till very very creamy. This takes about 10 minutes beating so it'll be very very creamy. Add in your lemon grind and beat 1 more minute.
4. Now gently FOLD in 1 tablespoon of meringue at a time and then 1 tablespoon of flour, repeat this procedure till done, ALWAYS FOLDING in your ingredients.
5. This is very important to do this so your cake will not fall.
6. Now carefully pour the cake batter into greased floured pan and bake till it's a golden yellow coulor.
7. About 45-55 All depending on the ovens.
Title: Shortbread Stars
Ingredients:
- 8 unsalted butter
- 2 all-purpose flour
- 3/4 salt
- 1/2 sugar
- 1 vanilla
Instructions:
1. Cream butter 3-5 min until fluffy.
2. add sugar and beat 2 min.
3. add vanilla.
4. add flour and salt and combine on low speed.
5. chill 60 min.
6. roll out to 1/4 " thickness and cut into stars.
7. bake at 325 for 18-20 min.
8. once cooled, sprinkle with powdered sugar.
Title: Chargrilled Nectarines With Honeycomb Marscapone
Ingredients:
- 2 caster sugar
- 125 mascarpone
- 1/2 chocolate
- 1 1/2 nectarines
- 50
- 4
Instructions:
1. Place mascarpone, yoghurt and icing sugar in a bowl. Stir to combine, add honeycomb. Cover and refrigerate.
2. Heat a barbeque plate or chargrill on medium high heat.
3. Place sugar on a plate and press the cut side of each Nectarine into sugar.
4. Place a sheet of baking paper on the hot surface (to prevent burning the sugar). Place cut side of nectarine on grill and cook for two minutes or until golden brown and caramelized. Turn and cook for 1—2 minutes or until just soft.
5. Serve nectarines with the honeycomb mascarpone.
Title: Old Fashioned Blueberry Muffins
Ingredients:
- 4 3/4 flour
- 1 sugar
- 2 baking powder
- 1 1/2 salt
- 2 1/2 frozen blueberries
- 2 eggs
- 3/4 milk
- canola oil
Instructions:
1. In a large bowl combine flour, sugar, baking powder and salt.
2. Stir in blueberries until coated with flour.
3. put eggs in 4 cup glas measuring cup and add enough milk to measure 2 cups.
4. add oil and whisk until blended.
5. Make well in center of flour mixture and pour milk mixture.
6. with large spatula, gently fold dry ingredients into wet ingredients just until moistened.
7. Spoon into greased muffin pan.
8. 400F for 30 minutes or until tops are firm to the touch.
Title: Easter Peanut Butter Bunny Crisp Cake
Ingredients:
- 6 butter
- 2 margarine
- 2 marshmallows
- 10 creamy peanut butter
- 1/2 jelly beans
- 1/2 butter
- 2 margarine
- 1 brown sugar
- 2 1/2 milk
- vanilla
- powdered sugar
Instructions:
1. In a large saucepan, melt butter over low heat. Add marshmallows. Stir until completely melted and remove from heat.
2. Stir in peanut butter and mix well to incorporate.
3. Add rice crisp cereal and stir until well coated.
4. Press into two 9-inch pans, well coated with CRISCO® No-Stick Cooking Spray, and allow to cool.
5. Cut ears and bow tie from one cake. This is done by cutting two football-shaped ears from the top and bottom of one cake layer, leaving a bow-tie-shaped piece in the middle.
6. Position two ears at top of whole round cake and place bow tie under face.
7. Apply optional glaze, if desired. Decorate with SMUCKER'S® Jelly Beans, marshmallows, licorice and gum drops or any of your favorite cake decorations.
Title: French Chocolate Cake
Ingredients:
- 1/2 butter
- 2 brown sugar
- 2 vanilla extract
- 2 all-purpose flour
- 6 salt
- 1 baking soda
- 3 buttermilk
- 1 1/2 sugar
- 1 1/2 milk
- 1 butter
- 2/3 milk
- 1/2 chocolate curls
- 1/4
- 1
- 1/4
- 1
Instructions:
1. Preheat oven at 350. Line two greased 9 inches round baking pans with waxed paper and grease the paper; set aside. In a large mixing bowl, beat butter and brown sugar until crumbly. Beat in egg yolks and vanilla. Stir in chocolate and coffee. Combine flour, salt and baking soda; add to chocolate mixture alternately with buttermilk (batter will be thick).
2. Pour into prepared pans. Bake at 350 for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes. Meanwhile, in a small saucepan, bring sugar, milk and butter to a gentle boil; cook and stir for 2 minutes or until sugar is dissolved. Remove from heat, stir in extract.
3. Invert cakes onto wire racks; drizzle with glaze. Cool completely. In a microwave safe bowl, melt chocolate chips with milk; stir until smooth. Refrigerate until spreadable, stirring occasionally.
4. Place one cake on a serving platter; spread with filling. Top with remaining cake. Spread whipped topping over top and sides of cake. Store in the refrigerator. Granish with chocolate curls.
Title: Microwave Apple Crisp
Ingredients:
- 1 butter
- 2 brown sugar
- 1 oatmeal
- 2 cornstarch
- 1/8 cinnamon
- 1 walnuts
- 3 apple
- 1 ice cream
Instructions:
1. Place butter in small microwavable dish and melt.
2. Add brown sugar and mix well.
3. Add oats, orange peel, cinnamon and walnut and mix well again.
4. Peel and chop apple.
5. Mix with cornstarch to coat apples.
6. Place topping on top of apple.
7. Stick bowl in microwave and cook on high 2 1/2 minutes until apples are tender.
8. Garnish with whipped topping or ice cream.
Title: Cherry Dump Cake
Ingredients:
- 21 cherry pie filling
- 21 margarine
- 18 1/4 pecan pieces
- 1/2
Instructions:
1. Preheat oven to 350 degrease.
2. Spray a 9X13 baking dish.
3. Dump cherry and apple pie filling into dish. Spread evenly.
4. Sprinkle dry cake mix on top of filling.
5. Pour melted margarine over top of cake mix.
6. Sprinkle pecans over top.
7. Bake at 350 degrease for 60 minutes.
Title: Caramello S'mores
Ingredients:
- 8 marshmallows
- 16 graham crackers
- 8
- 2
Instructions:
1. Using skewers, toast 2 marshmallows over heated coals or preheated grill until they are crispy and golden-brown outside and gooey and soft inside.
2. Slide 1 toasted marshmallow onto half of 1 of the graham crackers. Place 4 small Caramello squares on top of each marshmallow and top with another half graham cracker.
3. Press down slightly to sandwich together. The marshmallow's heat will melt the chocolate a bit. Repeat with remaining ingredients.
Title: Banana Cake
Ingredients:
- 2 flour
- 1 baking soda
- 1 baking powder
- 1 salt
- 1 1/2 sugar
- 3 eggs
- 1/2 canola oil
- 1 buttermilk
- 1/2 cream cheese
- 8 butter
- 4 confectioners' sugar
- 2 vanilla extract
- 1 lemon juice
- 1
Instructions:
1. For Cake.
2. Preheat oven to 350°F.
3. Grease a 13x9 inch pan.
4. Stir together the flour, baking soda, and salt.
5. Set two large spoonfuls of sugar aside.
6. In a large bowl, beat the egg yolks with the remaining sugar, beat until light in texture, then add the mashed banana, oil and buttermilk, mix well.
7. Add the dry ingredients to the banana mixture and beat until smooth.
8. In a separate bowl, beat the egg whites with the two spoonfuls of sugar until they are stiff but moist.
9. Plop the beaten whites on top of the batter and fold in until blended.
10. Spread evenly in the prepared pan and bake for 35-40 minutes,or until a cake tester(I use wooden kabob skewers -- LOL) inserted in the centre comes out clean.
11. Let cool in the pan and frost with the following cream cheese icing.
12. Cream Cheese Icing.
13. Combine the cream cheese, butter, confectioner's sugar and lemon juice in a mixing bowl or the bowl of a food processor.
14. Beat well or process until smooth and spreadable.
15. Makes 3 cups of icing.
Title: Good Ol' Apple Fritters
Ingredients:
- 1 egg
- 1/2 sugar
- 1 milk
- 3 apple
- 1 vanilla
- 1/2 self-rising flour
- 2 confectioners' sugar
Instructions:
1. Beat egg and mix in sugar.
2. Slowly stir in milk and orange juice.
3. Stir in apple, vanilla and flour.
4. Drop mixture by teaspooonfuls into hot oil. Fry until brown on both sides, about 3 minutes per side.
5. Drain in colander or on paper towels.
6. Dust with confectioners' sugar.
Title: Peanut Butter Parfaits
Ingredients:
- 1 1/4 low-fat plain yogurt
- 1/2 peanut butter
- 2 honey
- 1 granola cereal
- 1 banana
- 1 strawberry
Instructions:
1. In a medium bowl combine first three ingredients.
2. Spoon half the mixture into 4 parfait glasses.
3. Top each with 2 TB cereal, then 1/2 of the fruit. Repeat.
4. Garnish with mint, if desired.
Title: Gluten Free Snickerdoodles
Ingredients:
- 1/4 butter
- 1/4 shortening
- 3/4 sugar
- 1 egg
- 1 3/4 cream of tartar
- 1 sugar
- 1 cinnamon
- 1
Instructions:
1. Cream together butter, shortening, and sugar.
2. Add egg and mix well.
3. Add baking mix and cream of tartar.
4. Roll into balls the size of small walnuts.
5. Mix together 1 T sugar and cinnamon.
6. Roll cookies in sugar cinnamon mixture.
7. Place on an ungreased baking sheet about 2 inches apart.
8. Bake in a 350 degree oven for 8-10 minutes.
Title: Sugar Plums
Ingredients:
- 1 1/4 all-purpose flour
- 3/4 salt
- 1/2 baking powder
- 1/2 sweet unsalted butter
- 1/2 granulated sugar
- 1 egg
- 1 vanilla extract
- 1/4 seedless raisin
- 1/4 dried dates
- 1/4 pecans
- 1 plum jam
- 3 sweet unsalted butter
Instructions:
1. Mix flour, salt,and baking powder; set aside.
2. Cream butter and sugar together.
3. Add egg and vanilla to the butter mixture and beat well.
4. Stir in the flour mixture and mix until well combined.
5. Flatten dough into a flat round, cover tightly in plastic wrap, and let chill for at least 1 hour.
6. Mix together the dried fruits and nuts with the plum jam.
7. Take about 1 rounded teaspoonful of chilled dough and roll into a ball (you may want to dip your hands in a little flour first).
8. Press a dent into the dough ball and fill dent with a small amount of the fruit& nut mixture.
9. Pinch dough over the filling and reroll to cover the filling.
10. Set dough balls on greased baking sheets.
11. Chill at least 1 hour.
12. Preheat oven to 350 F and bake sugar plums 12 minutes.
13. Remove to racks to cool slightly.
14. While the sugar plums are still warm, brush them with some melted butter, then roll in colored sugars to coat thoroughly.
15. Let cool on wire rack.
Title: Blueberry Crisp
Ingredients:
- 4 cornstarch
- 2 brown sugar
- 1/2 vanilla extract
- 1 blueberries
- 1/2 all-purpose flour
- 1/2 brown sugar
- 1/4 old fashioned oats
- 3 walnuts
- 2 cornmeal
- 1/2 salt
- 1/4 ground cinnamon
- 1/4 butter
Instructions:
1. Preheat oven to 375 degrees.
2. Coat an 8-inch square glass or ceremic baking dish with cooking spray, and sprinkle 2 teaspoons cornstarch evenly in dish.
3. Combine remaining 2 teaspoons cornstarch, 2 tablespoons brown sugar, vanilla, and blueberries in a large bowl, and toss.
4. Place in a prepared baking dish.
5. Weigh, or lightly spoon flour into a dry measuring cup, level with a knife.
6. Combine flour and the next 6 ingredients through cinnamon in the bowl of a food processor, pulse twice to combine.
7. Add butter, and pulse 5 times.
8. Spoon topping evenly over blueberries, packing down lightly.
9. Bake 375 degrees for 30 minutes or until filling is bubbly and topping is golden.
Title: Grapefruit Ambrosia
Ingredients:
- 5 grapefruits
- 1 sweetened flaked coconut
- 2 sugar
- 2 salt
Instructions:
1. Cut peel from each fruit with a sharp paring knife (including all white pith).
2. Cut each segment from each fruit free from membranes.
3. Halve grapefruit segments crosswise and transfer pieces to a bowl.
4. Stir in coconut, Campari, sugar, and just a pinch of salt.
5. Refrigerate, covered, at least 15 minutes or up to 4 hours.
Title: Choco-Nutty Banana Pizzelles
Ingredients:
- 3 eggs
- 3/4 sugar
- 1/2 butter
- 1 flour
- 1 3/4 baking powder
- 2 pecans
- 1 white chocolate chips
- 1 1/2
- 1
Instructions:
1. Beat egg with sugar until thick. Stir in melted butter and banana extract. Sift flour and baking powder. Mix into batter. Batter will be thick.
2. Preheat pizzelle griddle. Lightly grease griddle as needed. Drop 1 tablespoon batter onto each circle. Cook for approximately 25 seconds.
3. Once the pizzelles are done, set aside. Melt milk chocolate chips in microwave on medium setting for approximately 1 1/2 minutes. Stir chocolate until it is smooth. Spread melted chocolate about 1/2" strip around the edge of a pizzelle. Sprinkle chopped pecans over chocolate before it hardens. Set aside to cool and harden. Repeat with the remaining pizzelles.
4. Optional: If you would like your pizzelles to look more "dressy," drizzle the tops of the pizzelles with melted white chocolate.
Title: Chocolate Drizzled Macaroons
Ingredients:
- 5 sweetened coconut
- 3/4 sugar
- 6 all-purpose flour
- 1/2 salt
- 5 chocolate chips
- 1 coconut oil
- 5 confectioners' sugar
- 1 coconut milk
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Line cookie sheet with parchment paper or aluminum foil.
3. In a large mixing bowl combine coconut, sugar, flour and salt. Toss and mix well. Add egg whites and nuts and mix well.
4. Using a round tablespoon drop macaroons onto prepared cookie sheet.
5. Bake at 350 degrees F for 20 or until golden brown on top. Place on cooling rack.
6. Melt chocolate with coconut oil in microwave in 30 second increments, stirring in between each increment until chocolate is melted. Drizzle chocolate over macaroons.
7. Combine confectioners' sugar and coconut milk and drizzle over the chocolate.
Title: Pie Crust
Ingredients:
- 2 flour
- 6 butter
- 6 shortening
- 3 fresh lemon juice
- 2
Instructions:
1. Put flour in a medium bowl. Cut in butter and shortening with pastry blender or rub in with fingertips until mixture resembles small peas.
2. Put water in a cupwith ice cubes.
3. Take water out of cup with ice cubes 1 tablespoon at a time and add to crust with lemon juice.
4. Toss with a fork until evenly moistened and pastry starts to clump together.
5. Gather into a ball, and then divide in half.
6. Press each half into a disc.
7. Wrap and refrigerate at least 30 minutes or until firm enough to roll out, or up to 3 days.
8. Bake pie crust as recipe instructs.
Title: Low-Carb Almond Butter Cookies
Ingredients:
- 1/2 butter
- 1 egg
- 1/2 Splenda sugar substitute
- 1/2 vanilla extract
- 1 salt
- 3/4 baking soda
- 1/4 wheat gluten
- 1 ground flax seeds
- 2
- 1
- 3/4
Instructions:
1. Blend top five ingredients with a mixer until smooth and fluffy. Make sure to scrape down sides, then add Almond butter and mix well.
2. Mix dry ingredients in a separate bowl. Then slowly mix into wet ingredients. Mixture should not stick to bowl or spatula. If too sticky, add 1 T additional Atkins baking mix and blend. Repeat if necessary.
3. Use tablespoon and form into 1" balls. Spray non-stick baking sheet with pam (lightly), or just place on non-stick pan.
4. Press down balls with a fork in criss cross pattern.
5. Bake at 375 for 12-15 minutes, until browned.
6. Remove and cool on cookie sheet.
Title: Hummingbird Carrot Cake
Ingredients:
- 2 plain flour
- 2 sugar
- 2 bicarbonate of soda
- 2 ground cinnamon
- 1 light olive oil
- 3 eggs
- 2 vanilla essence
- 3 carrots
- 1 walnuts
- 1 cream cheese
- 3/4 butter
- 125 icing sugar
- 45 vanilla essence
- 1/2 lemon juice
- 2
Instructions:
1. Preheat oven to 180 degrees celcius.
2. Sift the flour into a large bowl with the sugar, bicarb soda and cinnamon.
3. Make a well in the centre and add the oil, eggs and vanilla, beating well.
4. Fold in carrots, walnuts, coconut and pineapple.
5. Pour into a greased 23cm springform pan.
6. Bake for about 70 minutes.
7. Cool cake completely before adding the icing.
8. ICING: Have the cream cheese at room temperature and mix it with the butter.
9. Beat in enough sifted icing sugar to sweeten to taste and stir in the vanilla and lemon juice (you can add more or less depending on taste and icing consistency).
Title: Better Than Robert Redford
Ingredients:
- 1 all-purpose flour
- 1 walnuts
- 1/2 unsalted butter
- 1 cream cheese
- 1 confectioners' sugar
- 1 milk
- 4 instant vanilla pudding
- 2 instant chocolate pudding mix
- 2 chocolate curls
Instructions:
1. Heat over to 350 degrees.
2. Coat a 13 x 9 x 2 inch baking dish with nonstick cooking spray.
3. In a medium size bowl, mix flour, walnuts and butter.
4. Pat into prepared dish.
5. Bake at 350 degrees for 15 minutes.
6. Cool.
7. In a bowl, beat cream cheese and sugar until smooth.
8. Fold in half of the whipped topping.
9. Spread over cooled crust.
10. Prepare vanilla pudding using 2 cups of the milk.
11. Spread over the cream cheese layer.
12. Prepare chocolate pudding with remaining 2 cups milk.
13. spread over the vanilla pudding layer.
14. Spread remaining whipped topping over pudding.
15. Refrigerate at least 2 hours or overnight.
16. Sprinkle with nuts and chocolate curls.
17. Cut into squares.
Title: Butter Cake 2 - Low Fat
Ingredients:
- 125 eggs
- 1 self raising flour
- 2 skim milk
- 2
- 225
- 125
Instructions:
1. Preheat Oven to Moderate.
2. Grease & line pan(s).
3. Beat butter, vanilla & sugar in small bowl until light and fluffy; beat in eggs one at a time.
4. Stir in flour & milk (in 2 batches).
5. Spread into tin, and cook for approx 15 - 25 min (until skewer comes away clean).
6. Let stand for 5 minutes, then turn onto wire rack.
7. Serves 6-8.
8. Cut in half and spread middle with beaten low fat cream, and halved strawberries. Cover top of cake with cream and add strawberries and sprinkles.
Title: Apricot Rice Puddings
Ingredients:
- 1 1/2 short-grain rice
- 2 honey
- 4 honey
- 1 cinnamon
- 15 preserved gingerroot
- 3
Instructions:
1. Put the rice in a saucepan and add just enough cold water to cover. Bring to a boil, reduce the heat, cover and cook for 15 minutes or until the water has been absorbed and the rice is done.
2. Stir the honey and cinnamon in the rice.
3. Lightly grease 4 ramekin dishes.
4. Put the apricots and ginger in a food processor and process to make a paste Divide the paste into 4 equal portions and shape each into a flat round to fit into the circumference of the ramekin dishes.
5. Divide half of the rice among the ramekins and place the apricot paste on top.
6. Cover the apricot mixture with the remaining rice. Carefully cover the ramekins in a steamer and steam for 30 minutues or unitl set.
7. Remove the ramkins from the steamer and let stand for 5 minutes.
8. Turn the puddings out onto warm serving plates and drizzle with additional honey.
9. Serve immediatley or serve cold with ice cream on the side. Enjoy!
Title: Strawberry Margarita Ice Pops
Ingredients:
- 1 1/4 strawberries
- 1/2 fresh lime juice
- 1/2
- 1
- 8
Instructions:
1. Blend all ingredients in a blender until smooth, then force through a fine sieve into a large glass measuring cup. Pour into molds and add sticks.
2. Freeze at least 24 hours.
Title: Organic-Choco-Cake
Ingredients:
- 3 whole wheat pastry flour
- 2 whole wheat pastry flour
- 2 baking soda
- 2 kosher salt
- 1/2 unsalted butter
- 1/2 light brown sugar
- 1 light brown sugar
- 2 molasses
- 1 molasses
- 2 eggs
- 3 pure vanilla extract
- 1 1/2 sour cream
- 1
Instructions:
1. Preheat the over to 350 degrees F.
2. Grease and flour three 9-inch cake pans.
3. In a double boiler, melt the chocolate over, not simmering, water. SET ASIDE TO COOL.
4. In a small bowl, crack the eggs and separate from shell.
5. In a medium bowl combine the flour, baking soda and salt.
6. In a large bowl with an electric mixer, cream the butter until light in color (about 2 minutes). Add both the dark and the brown sugar and beat on high speed until lighter in color (about 5 minutes).
7. Add the eggs 1 at a time, blending thoroughly in between. Beat at high speed for another 3-4 minutes.
8. Reduce mixer to medium speed and beat in melted chocolate and vanilla.
9. Beat in portions of flour mixture alternately with sour cream, beginning and ending with the flour. Beat well in between additions.
10. Pour immediately into prepared cake pans.
11. Bake for 30-35 minutes OR until center springs back when lightly touched.
12. Set cake pans on rack to cool for 10-15 minutes.
Title: Mango and Strawberry Cobbler
Ingredients:
- 2 strawberries
- 2 mangoes
- 1/2 flour
- 1/2 sugar
- 2 lemon juice
- 1 flour
- 1/2 cornmeal
- 2 sugar
- 1 salt
- 1/2 baking powder
- 1/2 butter
- 1/2 milk
Instructions:
1. The Filling : Preheat oven to 375°F.
2. Place fruit into a large bowl and toss well with the flour, sugar and lemon juice.
3. Pour into a 2-quart ovenproof casserole or other dish.
4. It is best if the fruit fills the dish but doesn't rise above the edges.
5. The Topping: Whisk together flour, cornmeal, sugar, salt and baking powder. Grate in frozen butter and mix lightly with fingertips.
6. Pour in milk and stir until mixture comes together and forms a rough dough.
7. Place spoonfuls of the dough on top of the fruit evenly covering it.
8. Bake until the fruit is bubbling and the topping is golden, about 45 minutes.
9. Serve warm.