lumicero/recipes-ing2inst huggingface dataset:
Title: Deceptively Delicious Angel Food Cupcakes
Ingredients:
- 5 cream of tartar
- 3/4 salt
- 1/4 all-purpose flour
- 1/2 sugar
- 1/2 lemon zest
- 1/4 orange zest
- 1
Instructions:
1. Preheat oven to 350. Line muffin cups with cupcake papers.
2. In your mixer bowl, combine the egg whites, cream of tarter, and salt. Beat until the egg whites double in volume and form stiff peaks. (about 4 to 5 minutes).
3. Add the flour, sugar, squash, extract and zest. Use a rubber spatula and fold gently to combine with the egg whites.
4. Divide the batter among the cupcake tins. Bake until the tops of the cupcakes are lightly brown and spring back to the touch, about 18 to 20 minutes.
5. Cool on a rack and then frost.
Title: Easiest Pumpkin Spice Cake
Ingredients:
- 1 pumpkin
- 1 water
- 1/2
Instructions:
1. Stir all three ingredients together.
2. Pour into 13 x 9 pan sprayed with non-stick spray.
3. Bake at 350 degrees for 30-35 minutes.
Title: Low-Fat Holiday Peppermint Candy Cane Brownies
Ingredients:
- 4 1/2 whole wheat flour
- 1/8 all-purpose flour
- 1/8 baking soda
- 1/8 salt
- 1/8 margarine
- 1 vanilla
- 3/4 white sugar
- 1/2 unsweetened applesauce
- 1
- 6
- 1/4 - 1/2
- 2
- 3 - 3 1/2
Instructions:
1. beat together melted margarine, cocoa, sugar, egg, applesauce, peppermint extract, and vanilla.
2. Gently stir in flours, baking soda, 1-1 1/2 tablespoons chocolate chips (set aside the rest) and salt until well-combined, not overmixing.
3. Grease loaf pan and dust it lightly with cocoa then bake at 350 degrees for 25-30 minutes.
4. Take out of oven and top with crushed candy canes then remaining chocolate chips. Return to the oven for 30 seconds (not letting topping melt).
5. Cool then refrigerate before enjoying.
Title: Creme Brulee
Ingredients:
- 5 fat-free evaporated milk
- 1 light vanilla soymilk
- 1 brown sugar
- 5 vanilla extract
- 4 Splenda sugar substitute
- 4
- 2
Instructions:
1. Preheat oven to 325.
2. Place 6 creme brulee dishes in a 13x9 inch baking dish.
3. Combine the milk, brown sugar and powder creamer in a medium skilled over medium heat. Stir until the sugar dissolves completely.
4. In the meantime, whisk together the egg whites and vanilla extract.
5. Remove the milk mixture from heat and whisk in the egg white mixture.
6. Pour into 6 creme brulee dishes.
7. Pour hot water into the baking dish.
8. Bake for 28 minutes.
Title: Big Chocolate Chip Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1/2 unsalted butter
- 1/4 brown sugar
- 1 white sugar
- 1/2 vanilla
- 1 egg
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 325°F; grease cookie sheets or line with parchment paper.
2. Sift together flour, baking soda and salt; set aside.
3. In bowl of mixer, cream together butter, Crisco, brown sugar and white sugar until well blended.
4. Add vanilla, egg and egg yolk, and mix until light and creamy.
5. Add the flour mixture until just blended.
6. With a wooden spoon mix in chocolate chips and walnuts.
7. Drop dough by the 1/4 cup, about 3 inches apart.
8. Bake 15-17 minutes or until the edges are lightly browned.
9. Cool a few minutes on cookie sheet before transferring to wire rack to cool completely.
Title: My Favorite Gingersnaps
Ingredients:
- 3/4 shortening
- 1 sugar
- 1 egg
- 1/4 molasses
- 2 flour
- 1 ground ginger
- 2 baking soda
- 1 ground cinnamon
- 1/2 salt
- sugar
Instructions:
1. Cream shortening until soft.
2. Add sugar gradually, creaming well after each addition.
3. Beat in egg and molasses.
4. Sift dry ingredients together.
5. Sift dry ingredients over creamed mixture.
6. Mix well.
7. Form teaspoons of dough into small balls.
8. Roll round dough into sugar and place on an ungreased cooking sheet.
9. Bake at 350 degrees for 12-15 minutes until tops are slightly cracked and rounded.
Title: Cinnamon Meringues
Ingredients:
- 2 cream of tartar
- 1/4 salt
- 1/8 Splenda granular
- 1/2 ground cinnamon
- 2 vanilla extract
- 1
- 1/2
Instructions:
1. In a medium bowl, combine egg whites with cream of tartar, splenda and salt.
2. Beat until soft peaks form.
3. Fold in ground cinnamon, vanilla extract, and almond extract.
4. Drop by tablespoonfuls onto greased cookie sheets.
5. Bake at 300°F for 30 minutes.
Title: Mocha Mousse Wafers
Ingredients:
- 4 unsalted butter
- 4 bittersweet chocolate
- 2 instant espresso powder
- 2 hot water
- 3 eggs
- 1 salt
- 3 light brown sugar
Instructions:
1. Preheat oven to 325 F.
2. Line two or three baking sheets with parchment paper (a must).
3. Melt butter and chocolate in a double boiler or a metal bowl set over a pan of simmering water.
4. Remove from heat and whisk in dissolvd espresso.
5. Let this mixture cool for several minutes, then whisk in egg yolks.
6. Beat egg whites with salt in a medium bowl on low speed until they are frothy.
7. Increase speed to high and slowly add brown sugar, beating until whites form soft peaks.
8. Stir in one-third of the beaten egg whites into chocolate mixture to lighten it, then gently fold in the rest of the whites.
9. The batter should be light and fluffy- a mousse.
10. Drop batter by the tablespoon onto parchment paper, spacing them 2 1/2 inches apart.
11. Bake the cookies for 5 to 8 minutes, until they are puffed and not too glossy.
12. Slide parchment paper (with cookies still on it) onto cooling racks.
13. Once the cookies have cooled, leave them on the paper and freeze them until they're firm enough to remove.
14. Keep them frozen until serving.
Title: Celebrate With a Pudding and Berry Tart!
Ingredients:
- 12 graham crackers
- 6 butter
- 3 dark brown sugar
- 2 vanilla pudding mix
- 1 fresh strawberries
- 1 fresh blueberries
- 1 fresh blackberries
Instructions:
1. To make the crust:
2. Crush the grahm crackers with your hands as fine as you can(or grind in food processor).
3. Heat the butter in a saucepan or microwave oven until half melted. Work the butter and sugar into the crumbs with your fingertips until the crumbs look like wet sand.
4. Using your fingertips, press the crust into a 9" pie pan, making an even layer on the bottom and sides of pan. (If using storebought crust, skip this part.).
5. Bake until the crust is a shade darker, and let it cool completely.
6. Make the pudding according to the package directions, then let it stand 5-10 minutes. Stir occasionally to keep a film from forming on the top.
7. Use a spoon or rubber spatula to scrape the pudding into the grahm cracker shell and smooth it into an even layer. Put the tart in the fridge until the pudding is chilled and set, at least 1 hour.
8. Meanwhile, cut the stems off the strawberries and wash them with the other berries in a colander under cold water. Drain them and then spread them out on paper towels to dry.
9. Arrange the berries nicely over the custard or just gently tumble them onto it. Cover the tart lightly with plastic wrap and refrigerate it.
10. Your can make the tart up to 4 hours in advance.
11. Serve cold and enjoy!
Title: Fig-Newtons
Ingredients:
- 2 all-purpose flour
- 1/3 sugar
- 5 unsalted butter
- 2 sour cream
- 2/3 dark brown sugar
- 2 eggs
- 1 vanilla extract
- 2 dried figs
- 1 3/4 water
- 2 baking powder
- 1/2 baking soda
- 1/2 ground cinnamon
- 1/2 salt
- 2 lemon rind
- 1/4 salt
Instructions:
1. DOUGH FILLING:
2. In small bowl, beat butter and sour cream until light. Gradually add brown sugar, beating until mixture is very light and thick. Add eggs one at a time beat in vanilla
3. Sift together, flour, baking powdr, soda, cinnamon and salt. Add to creamed mixture, beating on low speed or by hand. Mix well and turn out on sheet of floured plastic wrap refrigerate for at least 2 hours
4. Cut heavy stems off of figs. Combine figs and water in heavy saucepan and simmer, covered for 30 min, or until fruit is soft. Add sugar, lemon rind,and salt simmer covered, for 15 minute longer. Press mixture thru food mill and cool.
5. Preheat oven to 350 F Cover large. baking sheet with parchment or spray.
6. Divide the chilled dough into thirds and refrigerate 2 parts. Roll remaining piece on well floured surface to form rectangle about. 5 x 11".
7. Spread 1 third of fig filling slightly to one side of center, along the length of the dough, leaving 1/2" margin around edges. Mound filling slightly in center along whole length. Moisten edges with water. VERY gently, lift uncovered pastry with spatula and fold over filling. Press 2 halves together to seal. Trim edges and shape roll into a neat, half cylinder form abt. 11" long and 2-2 1/2" wide. Place on prepared baking sheet.
8. Repeat until all filling & dough is used up, bake for 25 min, or until slightly browned.
9. Cool rolls on rack,trim off the ends, with a sharp serrated knife, cut each one into slices about 1 1/2" wide. Replace slices on rack. When bars are completely cool, store airtight.
Title: Flax Gel - the Egg Free Solution!!!!
Ingredients:
- 1 ground flax seeds
- 1/4 water
Instructions:
1. Mix ground flaxseed with water in a large microwav-safe container. I use micro-wave safe glass in the micowave now. No leaching of unsafe chemicals.
2. Micro-wave on high until mixture bubbles and thickens slightly. Stir.
3. Mixture should be the consistency of an egg.
4. To cool mixture quickly, place it in the freezer.
Title: Country Pound Cake from "Today in Mississippi."
Ingredients:
- 1/3 sugar
- 3 eggs
- 3 crushed pineapple
- 1 pecans
- 2 all-purpose flour
- 1 baking soda
- 3 salt
- 2 cinnamon
- 1 vanilla extract
- 1 nutmeg
- 1 1/2
- 1/4
Instructions:
1. Mix vegetable oil,sugar, and eggs. Add pineapple, banana, and pecans.
2. In a separate bowl, mix flour, baking soda, and salt.
3. Add to sugar mixture. Add cinnamon, vanilla, ans cherries.
4. Grate nutmeg over mixture.
5. Pour into a tube pan and bake at 525 to 350 degrees for 1 1/2 hours.
Title: Peach Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 baking soda
- 2 1/2 eggs
- 2 sugar
- 3/4 margarine
- 1 Milnot Condensed Milk
- 1/2 coconut
- 3/4
- 1
Instructions:
1. Put flour, sugar, and soda in a bowl.
2. Mix well.
3. Put peaches and eggs in a food processor or blender Mix.
4. Mix wet and dry ingredients together.
5. Pour into a 9 x 13 inch baking pan and bake 30 minutes.Bake at 350.
6. TOPPING: Cook 3/4 cup sugar, margarine, nuts, Milnot, and coconut about 6 minutes.
7. Pour over warm cake.
Title: Apple German Chocolate Cake
Ingredients:
- 1 eggs
- 1 walnuts
- 3
- 3/4
- 1/2
Instructions:
1. Place pie filling in a blender; cover and process until the apples are in 1/4 inch chunks.
2. Pour apples into a mixing bowl and add dry cake mix and eggs.
3. Beat on medium speed for 5 minutes.
4. Pour into a greased 13 inch x 9 inch baking pan.
5. Sprinkle with nuts and chocolate chips.
6. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean.
7. Cool completely on a wire rack before cutting.
Title: Easy Yummy Grilled Chocolate Bananas
Ingredients:
- 1 banana
- 1
Instructions:
1. Cut banana in half length ways.
2. Spread chocolate spread on banana like a sandwich.
3. Wrap with tin foil
4. Put under grill for 5 - 10 minutes.
5. Eat.
Title: Italian Rocciate Fruit and Nut Biscuits
Ingredients:
- 1/2 dried prune
- 1/2 raisins
- 1/2 dried fig
- 2 apples
- 1/4 hazelnuts
- 1/4 walnuts
- 1/4 pine nuts
- 1/4 marsala wine
- 1/4 extra virgin olive oil
- 5 all-purpose white flour
- 5 salt
- 1 3/4 water
- 1 powdered sugar
Instructions:
1. Soak the prunes and raisins in lukewarm water for 30 minutes; drain. Pit the prunes.
2. Mix the fruit and nuts in a bowl. Add the Marsala, 1 tablespoon oil and 3 oz (90 g) sugar.
3. Sift the flour and salt together. Mix in the remaining oil and sugar, and enough water to make a soft dough. Form into a ball and let rest, covered, for 30 minutes.
4. Divide the dough into 12 parts. Roll out each piece into a very thin square. Spread some of the fruit mixture on each square of dough, dividing it evenly.
5. Preheat oven to 350°F (180 C). Roll the squares up into cylinders and place on a lightly greased baking sheet. Bake until golden, about 30 minutes. Spread with sifted powdered sugar and serve. Serves 6.
6. Authentic Recipes From The Regions Of Italy.
Title: Low - Fat Plum Pudding
Ingredients:
- 9 raw carrots
- 6 suet
- 6 flour
- 1 artificial sweetener
- 3/4 nutmeg
- 3/4 vanilla
- 6 raisins
- 6 lemon rind
- 6 allspice
- 3/4 cinnamon
- 3/4 salt
- 1 cornstarch
- 1 salt
- 1/8 boiling water
- 1 nutmeg
- 1/8 artificial sweetener
- 1 lemon juice
- 2 lemon peel
- 2 butter
- margarine
Instructions:
1. PUDDING:
2. Mix all together. Steam for 30-40 minutes in 350F oven.
3. LEMON SAUCE:
4. Cook until thick. Serve warm on the plum pudding.
Title: Quince Dumplings With Syrup
Ingredients:
- 2 quinces
- 1 1/2 white sugar
- 4 water
- 1 1/2 self raising flour
- 1 icing sugar
- 30 butter
- 1 egg
- 1/2 milk
- 8 lemon juice
Instructions:
1. SYRUP :
2. Carefully peel and core the quinces you have quartered.
3. Put the sugar into the water in a heavy based saucepan & boil until sugar dissolves.
4. Add quince, stir, cover and return to the boil.
5. Simmer for 2-3 hrs or until quince has turned a deep red wine colour.
6. DUMPLINGS (make just prior to serving) :
7. Sift the flour and icing sugar together in a bowl a rub in the butter.
8. Combine the egg, milk and lemon juice and add this to the flour and butter mix.
9. Mix to form a thick batter of dropping consistency.
10. Gently remove quince pieces from the syrup and drain using a slotted spoon (this is easiest if the syrup is warm or hot) and set them aside in a bowl.
11. Add a little water so there is enough liquid for the dumplings to float.
12. Drop balls of batter in the syrup leaving enough room for expansion between each of them. Cover and simmer for 8 minutes or until fluffy and well risen (twice or more x their original size). Test with a wooden skewer.
13. Lift them out and put a few more balls in to cook.
14. Serve with the quince and syrup and you can add cream, ice-cream or custard over the top, or all 3 if you like!
Title: Raspberry Dessert Cake
Ingredients:
- 8 butter
- 9 chocolate
- 1 coffee
- 5 eggs
- 3 plain flour
- 3 ground cinnamon
- 1 fresh raspberries
- 6 icing sugar
Instructions:
1. Preheat the oven to 325°F/160°C/Gas Mark 3.
2. Grease a 9-inch/23-cm cake tin with butter and line the base with baking paper.
3. Place the chocolate, butter and coffee in a small heatproof bowl and set over a saucepan of gently simmering water until melted.
4. Stir, then remove from the heat and cool slightly.
5. Place the eggs and sugar in a separate bowl and beat together until thick and pale.
6. Gently fold in the chocolate mixture.
7. Sift the flour and ground cinnamon into a separate bowl, then fold into the chocolate mixture.
8. Pour into the prepared tin and sprinkle the raspberries evenly over the top.
9. Bake in the hot oven for 35-45 minutes, or until the cake is well risen and springy to the touch.
10. Leave to cool in the tin for 15 minutes before turning out on to a large serving plate.
11. Dust with icing sugar before serving with fresh raspberries and cream.
Title: Passover Chocolate Toffee Matzo
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 chocolate chips
- 12 pecans
- 1
Instructions:
1. Preheat oven to 450 degrees.
2. Line 2 jellyroll pans with aluminum foil. Spread the matzo on the pans in a single layer with no space between the pieces (break the matzo as needed to fill the pan).
3. Melt butter and brown sugar on stove.
4. Boil until mixture coats a spoon, about 3-5 minutes.
5. Pour mixture over matzo and spread evenly with a knife.
6. One sheet at a time, bake for 4 minutes in the middle of the oven (note - the butter/brown sugar will burn if the sheet is too low in the oven).
7. As soon as you remove the pan from the oven, sprinkle 1/2 of the chocolate chips on the matzo, returning the pan to the oven for one additional minute.
8. Using a table knife, gently spread the chocolate to cover the matzo as completely as possible.
9. Sprinkle with 1/2 of the chopped pecans.
10. Repeat with second pan.
11. Place the pans in the refrigerator to cool. After the chocolate is completely cooled, break into small pieces.
12. Store in a tin or plastic bag in the refrigerator.
Title: Chocolate Oatmeal Coconut Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 2 quick oats
- 2 coconut
- 2 baking soda
- 3/4 salt
- 1 baking powder
- 1 vanilla
- 1
Instructions:
1. Cream butter and both sugars.
2. Add the rest and mix together.
3. This is a stiff dough.
4. Roll pieces to the size of walnuts and place on cookie sheets.
5. Bake at 350 degrees for 10 to 12 minutes or golden brown.
Title: Kittencal's Easy One-Bowl Vanilla Cupcakes
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 2 1/2 baking powder
- 1 salt
- 1/2 shortening
- 3/4 milk
- 1 vanilla
- 2 eggs
Instructions:
1. Set oven to 350 degrees F.
2. In a large bowl, mix together the flour with sugar, baking powder and salt until combined.
3. Add in the shortening cream or milk, vanilla and eggs; beat on medium speed of an electric mixer scraping the bowl constantly until just blended (the batter will be thick, if desired you may add in a few more tablespoons cream or milk).
4. Pour into paper-lined regular size muffin tins filling under just three-quarters full.
5. Bake for 20-22 minutes or until the cupcakes test done (do not overbake as they will be dry).
6. Immediately remove from pans.
7. Cool completely before frosting.
8. *Note* if desired 1-1/2 tsp almond extract may be used instead of vanilla, for a almond flavor.
Title: Carrot Cake -Sharon Messamaker
Ingredients:
- 2 flour
- 2 baking soda
- 1/2 salt
- 2 cinnamon
- 3 eggs
- 2 sugar
- 3/4 buttermilk
- 3/4 carrots
- 2 crushed pineapple
- 1 flaked coconut
- 1 pecans
- 1 walnuts
- 1 sugar
- 1 1/2 baking soda
- 1/2 butter
- 1/2 buttermilk
- 1 corn syrup
- 1 vanilla
- 3/4 butter
- 11 cream cheese
- 3 powdered sugar
- 1 1/2 vanilla
Instructions:
1. Stir together flour, soda, salt and cinnamon.
2. Beat at medium speed eggs, sugar, vegetable oil and buttermilk until smooth. Add flour mixture; beat at low speed until blended.
3. Pour batter into 3 (9-inch) round cake pans with wax paper, lightly greased and flour.
4. Bake at 350 degrees for 25-30 minutes until tooth pick inserted in center comes out clean.
5. While cake is baking, prepare buttermilk glaze. Bring to boil 1 cup sugar 1 1/2 baking soda 1/2 cup buttermilk, 1/2 cup butter and 1 tablespoon corn syrup. Boil for 4 minutes; stirring often. Remove from heat and stir in 1 teaspoon of vanilla.
6. Drizzle glaze over cakes when they come out of the oven; cool cakes in pans for 15 minutes.
7. Remove cakes from pans to cool completely on wire racks.
8. Prepare cream cheese frosting. Beat 3/4 cup butter and 11 oz cream cheese on medium speed until creamy. Add 3 cups powder sugar and 1 1/2 teaspoons vanilla. Beat until smooth.
9. Spread cream cheese frosting between cooled layers, stack layers, spread frosting over top and sides of cakes.
Title: Sopapilla Cheesecake Pie
Ingredients:
- 2 cream cheese
- 1 white sugar
- 1 vanilla extract
- 2 white sugar
- 3/4 ground cinnamon
- 1 butter
- 1/2 honey
- 1/4
Instructions:
1. Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
2. Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
3. Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
4. Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.
Title: Jamaican Bulla Cake
Ingredients:
- 2 flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 2 butter
- 1/4 ground nutmeg
- 1/2 cinnamon
- 1 1/4 brown sugar
Instructions:
1. Melt butter, set aside for a minute, meanwhile add water to sugar to form a syrup,only add enough water to saturate the sugar.
2. Combine all the dry ingriedients with a wooden spoon, making a well in the middle add syrup and butter and slowly fold together to form a dough.
3. Flour a board and knead for 5 mins, roll out into 1/8 inch thick, cut dough into 4 inch circles, place on a greesed baking sheet in a pre-heated oven.(350 degrees).
4. Bake for 25 mins or until Bullas rise.
5. This is a basic Bulla cake recipe, you can add other ingriedients like ginger root or chocolate.
Title: Blueberry Crisp
Ingredients:
- 3 brown rice
- 3 fresh blueberries
- 3 brown sugar
- 1/3 whole wheat flour
- 1/4 walnuts
- 1/4 brown sugar
- 1/4 ground cinnamon
- 1 margarine
- 3
Instructions:
1. Preheat oven to 375 degrees F, then coat a 2-quart baking dish with nonstick cooking spray.
2. In a bowl, combine the THREE cups of cooked brown rice, blueberries & 3 tablespoons of brown sugar, then spoon the rice & berry mixture into prepared baking dish & set aside.
3. In a bowl, combine bran, flour, walnuts, remaining 1/4 cup of brown sugar & cinnamon, then, with a pastry blender, cut in the margarine until mixture resembles coarse meal.
4. Sprinkle this struesel over the rice & berry mixture, & bake 15-20 minutes or until thoroughly heated.
5. Most tasty served warm!
Title: Caramel Bubble Ring
Ingredients:
- 1/3 pecans
- 3/4 sugar
- 4 ground cinnamon
- 2 butter
- 1/3 maple syrup
- 1/2
- 2
Instructions:
1. Generously grease a 10-inch fluted tube pan. Sprinkle half of the pecans in the bottom of the prepared pan; set aside.
2. In a small bowl stir together sugr and cinnamon; set aside.
3. Separate each package of breadstick dough on the perforated lines into 6 spiral pieces, making 12 pieces total. DO NOT UNROLL. Cut the pieces in half crosswise. Dip each piece of dough into melted butter; roll in sugar mixture to coat. Arrange dough pieces in the prepared pan.
4. Sprinkle with remaining pecans. In a measuring cup stir together caramel topping and maple-flavored syrup; drizzle over dough pieces in pan.
5. Bake in a 350 degree oven about 35 minutes or until dough is light brown, covering with foil for the last 10 minutes of baking to prevent overbrowning.
6. Let stand for 1 minute only -- it will be hard to remove from pan if longer than a minute. Invert onto a serving platter. Spoon any topping and nuts remaining in the pan onto rolls. Serve warm.
Title: Cherry-Glazed Chocolate/Cream Cheese Torte
Ingredients:
- 1/2 butter
- 1 margarine
- 1 sugar
- 2 vanilla extract
- 1/2 eggs
- 1/3 all-purpose flour
- 1/4 baking powder
- 1/4 salt
- 8 cream cheese
- 1 confectioners' sugar
- 1 Cool Whip
- 21 cherry pie filling
Instructions:
1. Heat oven to 350 degrees. Grease bottom of 9-inch springform pan. In large bowl, stir together butter, sugar and vanilla. Add eggs; using spoon, beat well.
2. In a small bowl, stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well-blended. Spread into prepared pan.
3. Bake 25-30 minutes or until cake is set. (Cake will be fudgey; wooden pick inserted in center will not come out clean.) Cool completely in pan on wire rack.
4. Prepare cream layer as follows: In small mixer bowl, beat cream cheese and confectioners' sugar until well-blended. Fold in whipped topping and spread mixture over top of torte. Spread 1 cup cherry pie filling over cream layer; refrigerate 3 hours. With knife, loosen cake from side of pan; remove side of pan. Serve with some remaining pie filling around each slice of the torte, if desired. Cover and refrigerate leftover torte.
Title: Biscuit Pudding
Ingredients:
- 6 milk
- 2 sugar
- 1 1/2 butter
- 2
Instructions:
1. Preheat oven to 350°F
2. Layer the bottom of a greased 9x3-inch cake pan with biscuit halves, middle side up.
3. In a large bowl mix milk and sugar. Pour over biscuits. Top each biscuit with a sliver of butter.
4. Bake until biscuits are brown.
Title: Lemon Glaze
Ingredients:
- 2 powdered sugar
- 1 lemon, zest of
- 1/2 lemon juice
- 2 butter
Instructions:
1. In glass bowl, whisk together sugar and lemon juice. Add lemon zest and butter.
2. Microwave on high for 30 seconds. Whisk until smooth.