lumicero/recipes-ing2inst huggingface dataset:
Title: Glazed Apples With Cream Sauce
Ingredients:
- 6 apples
- 6 butter
- 3/4 margarine
- 1 brown sugar
- 2 lemon
- 2 calvados
- 1/4 cinnamon
- 1 nutmeg
- 2 heavy cream
- 1/4 powdered sugar
- nutmeg
Instructions:
1. Use medium to large-sized apples. Choose apples that are good for baking.
2. Peel, core and thinly slice apples.
3. Melt butter or margarine in heavy skillet.
4. Add apples, brown sugar, lemon juice, Applejack, cinnamon, and nutmeg.
5. Cook over medium heat for about 25 to 30 minutes.
6. Turn often.
7. Apple should be caramelized and tender.
8. Serve warm with Cream Sauce.
9. CREAM SAUCE:
10. Whip 1 cup heavy cream only until soft peaks form.
11. Fold in powdered sugar and grated nutmeg.
Title: Chunky Apple Cake
Ingredients:
- 1/2 butter
- 2 sugar
- 2 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1 salt
- 2 ground cinnamon
- 4 granny smith apples
- 1 pecans
Instructions:
1. Stir together first 4 ingredients in a large bowl until blended.
2. Combine flour and next 3 ingredients.
3. Add to butter mixture, stirring until blended.
4. Stir in apple slices and 1 cup pecans.
5. Spread into a greased 13 x 9-inch pan.
6. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean.
7. Cool completely in pan on a wire rack.
Title: Orange Teacake
Ingredients:
- 225 plain flour
- 1 baking powder
- 1/2 salt
- 1/2 caster sugar
- 1 orange zest
- 2 eggs
- 225 unsalted butter
- 40
Instructions:
1. Preheat oven to 180 degrees Celsius.
2. Sift flour, baking powder and salt together in a mixing bowl.
3. Stir in the sugar and the zest.
4. Whisk together the eggs, orange juice and melted butter in a separate bowl.
5. Fold the orange juice mixture into the dry ingredients, until combined.
6. Pour mixture into a greased loaf tin.
7. Bake for 40 to 45 minutes or until a skewer can be inserted and drawn out clean.
Title: Cream Cheese Frosting for Cakes
Ingredients:
- 1 cream cheese
- 1 powdered sugar
- 1 pure vanilla extract
- 1/2 butter
Instructions:
1. Combine cream cheese, butter/margarine, and vanilla in a medium mixing bowl; mix until light.
2. Add powdered sugar slowly, continue mixing until well blended.
3. Ice cake, cupcakes, etc -- enjoy!
Title: Crème Wafers
Ingredients:
- 1 butter
- 1/2 flour
- 2 butter
- 1/4 confectioners' sugar
- 3/4 vanilla
- 1
Instructions:
1. Mix butter, cream and flour.
2. Chill mixture for two hours.
3. Roll one half of the dough at a time, keeping the rest chilled. Roll dough 1/8 inch thick on floured board.
4. Cut into circles. Transfer rounds to waxed paper heavily covered with granulated sugar. Turn each round so that each round is covered on both sides.
5. Place on ungreased cookies sheet. Prick several times with fork. Bake at 375°F for 7-9 minutes.
6. Mix filling ingredients together. Spread filling on one wafer and top filling with another wafer to create a wafer sandwich.
Title: Chai Creme Brulee
Ingredients:
- 2 chai tea teabags
- 2 heavy cream
- 5 sugar
- 1/4 sugar
- 4
Instructions:
1. Put tea bags in cream and bring to simmering. Then remove from heat and allow to steep another 10 minutes before removing tea bags.
2. Meanwhile cream together egg yolks and sugar.
3. After cream is done steeping SLOWLY pour into egg mixture, mixing continually. If you pour too fast you will cook the egg prematurely.
4. Pour through a fine mesh strainer to remove any bits of egg and tea leaves that have escaped the tea bags.
5. Divide mixture evenly between 4 ramekins and place in a brownie pan. Pour water into the pan making sure not to splash any into the ramekins. The water should come about 2/3 of the way up the sides of the ramekins. You are making a water bath that will help provide gentle heat to the custard.
6. Bake at 350 for about 30 minutes, or until custards are set but jiggly.
7. Remove from oven and water bath and allow custards to cool to room temperature (at least an hour). Then cover and chill in the refrigerator at least 4 hours, or up to 2 days.
8. When ready to serve, top each with about 1/2 a tbsp of sugar and caramelize with a blowtorch (or try using your broiler, but be super careful not to burn the sugar). Depending on the shape of your ramekins you may need more sugar than this.
Title: Push-In-Pan Pie Crust
Ingredients:
- 1 1/2 flour
- 1/2 sugar
- 1 1/2 milk
- 2 salt
- 1
Instructions:
1. Mix dry ingredients right in a pie pan. Combine oil and milk in measuring cup.
2. Mix oil and milk with a fork until mixture is blended.
3. Pour into flour mixture and mix with fork. As dough takes shape, knead a little with your hands until the flour is incorporated into the dough.
4. Add more liquid or flour as needed.
5. Push and cover the pie pan evenly.
6. Fill and bake.
Title: Peppermint Canes Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 1 egg
- 3 flour
- 1/4 salt
- 3/4 warm water
- 5 confectioners' sugar
- 3/4
Instructions:
1. Heat oven to 350. In medium bowl, beat butter and sugar until light and creamy.
2. Add egg and beat until blended.
3. Stir in flour and salt, then 1/2 cup of the crushed candy.
4. Using 1 tsp dough for each rope, shape one quarter of the dough into 36 4-inch ropes.
5. To make candy cans, twist two ropes together, then bend into candy cane shape.
6. Place on an ungreased baking sheet.
7. Bake 8 - 10 minutes until firm.
8. Cool on baking sheet 1 minute before transferring to wire rack to cool completely.
9. Repeat with remaining dough.
10. To make icing, stir water into confectioners sugar. Drizzle each cookie with icing. Sprinkle some of the remaining chopped candies.
11. Set aside until icing has set.
Title: Holiday Chocolate Torte
Ingredients:
- 1 pecans
- 1 1/2 flour
- 3/4 butter
- 1 margarine
- 1 cream cheese
- 1 Cool Whip
- 2 1/2 powdered sugar
- 2 milk
- 1/2 instant chocolate pudding mix
- 2 powdered instant coffee
- Cool Whip
- hazelnuts
- chocolate
Instructions:
1. Preheat oven to 350°F and grease a 9x13x2-inch pan.
2. In small bowl, mix crust ingredients, and press into pan.
3. Bake until lightly browned (15 minutes).
4. Cool completely.
5. Beat ingredients for 1st layer until creamy, and spread over cooled crust.
6. Combine ingredients for 2nd layer and mix thoroughly.
7. Spread over cream cheese layer.
8. Cover with remaining cool whip.
9. Sprinkle with almonds and chocolate to garnish, and refrigerate until ready to serve.
10. To serve, cut torte into bars.
Title: Beet and Carrot Cake
Ingredients:
- 3/4 sugar
- 1 1/2 vanilla extract
- 3 hot water
- 1 all-purpose flour
- 3 baking powder
- 2 salt
- 1 cinnamon
- 1/2 raw carrots
- 1 raw beet
- 2
- 1
- 1/2
- 3
Instructions:
1. Note: Use raw beets and raw carrots. After the cake is cooked, they become cooked, but they have to be added raw in the cake preparation.
2. Preheat oven at 350°F.
3. Butter a bundt cake pan or use Pam.
4. In a bowl, mix oil, sugar, egg yokes, vanilla extract and water; set aside.
5. In another bowl, pass through a sieve the flour, baking powder, salt, cinnamon powder.
6. Incorporate to the first mix.
7. Add the raw carrots, the raw beets and the nuts and mix well.
8. With the electric mixer, whip the egg whites until they are fluffy.
9. Fold delicately into the cake preparation.
10. Pour into the greased cake pan.
11. Bake approximately 50 minutes.
12. Serve with my Cream Cheese and Applesauce Frosting.
Title: Mascarpone Cheese Substitute
Ingredients:
- 3 cream cheese
- 2 butter
- 1/2
Instructions:
1. Allow cream cheese and butter to reach room temperature.
2. Beat until the butter is incorporated, add whipping cream and beat just until thoroughly blended.
3. If you need to store leftover "mascarpone", keep refrigerated in tightly sealed containers filled as full as possible.
4. On partly filled containers, putting a layer of plastic wrap directly on the cheese before sealing keeps it fresh longer.
Title: Sweet Potato Brownies
Ingredients:
- 1/2 butter
- 2 sugar
- 1 1/2 flour
- 1 salt
- 4 eggs
- 2 vanilla
- 2 sweet potatoes
- 1 pecans
- 2 butter
- 1/4 cinnamon
- 1 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In the bowl of and electric mixer, cream together the butter and sugar until light and fluffy. Add the rest of the ingredients in order. Stir after each one is added.
3. Pour into a 9 X 12 baking pan that has been buttered and floured.
4. Bake for 30-40 minutes. Let the brownies cool completely before cutting.
5. For the glaze, melt the butter and add the remaining ingredients. Let cool and glaze the brownies after they have been cut.
Title: SWEET YOGURT WITH SAFFRON AND PISTACHIOS (SHRIKHAND)
Ingredients:
- 6 yogurt
- 1 saffron thread
- 1 milk
- 1/2 sugar
- 1/2 pistachios
- 10
Instructions:
1. Cut 3 layers of cheesecloth into a 12" x 24" square. Put yogurt in middle of cheesecloth, bring up ends, and tie with kitchen twine. Tie cheesecloth-bound yogurt to the handle of a wooden spoon; set wooden spoon over a bowl. Chill yogurt and let drain overnight to a thicker consistency.
2. Combine saffron and milk and let steep for 30 minutes.
3. Put drained yogurt into a bowl; stir in saffron mixture and sugar.
4. Divide shrikhand between 6 small bowls and garnish with cardamom and pistachios.
Title: Better Than Anything Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 instant chocolate pudding mix
- 1 1/3 Cool Whip
- 1
Instructions:
1. Bake cake as directed on box in an 9x13-inch pan and cool to room temperature.
2. Using a fork, poke holes in top of cake pour on chocolate and caramel syrups to taste.
3. Refrigerate for an hour.
4. Pour a layer of chocolate pudding over the cake.
5. Top with Cool Whip and garnish with chocolate chips or chocolate shavings.
Title: President's Choice Tiramisu
Ingredients:
- 6 eggs
- 1/2 granulated sugar
- 1 mascarpone cheese
- 1/2 brewed coffee
- 1/3 ladyfingers
- 24
Instructions:
1. Beat yolks& sugar with an electric mixer until thick& lemon coloured.
2. Add mascarpone& beat until thick& smooth.
3. In a separate bowl, beat whites until soft peaks form.
4. Fold into mascarpone mixture.
5. Combine coffee& liqueur.
6. VERY QUICKLY, dip half of the ladyfingers into this mixture, then arrange in a single layer in a glass serving bowl.
7. Cover with half of the mascarpone mixture.
8. Repeat with the remaining ladyfingers& mascarpone mixture.
9. Dust with cocoa powder.
10. Cover with plastic wrap& refrigerate for at least 6- 8 hours& preferably overnight.
Title: Very Easy Raspberry Thumbprint Cookies (Uses Cookie Mix)
Ingredients:
- 1 butter
- 1/2 egg
- 1 flour
- 3
- 1/3
- 1
Instructions:
1. Pre-heat oven to 375°F In large bowl, stir cookie mix, butter, egg and flour until soft dough forms.
2. Roll dough into 3/4-inch balls; place 2-inches apart on ungreased cookie sheet. Using thumb or handle of wooden spoon, make indentation in center of each cookie. Spoon about 1/4 teaspoon jam into each indentation.
3. Bake 8 to 10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheet to wire rack.
4. In small microwavable bowl, microwave baking chips on High 1 to 2 minutes or until chips are melted; stir until smooth. Spoon melted chips into small resealable plastic bag; cut small hole in corner of bag. Squeeze bag gently to drizzle melted chips over cookies. Sprinkle with colored sugar.
Title: Creamy Pumpkin Mousse
Ingredients:
- 1/2 cottage cheese
- 1/4 pumpkin puree
- 1 -2 nonfat milk
- 1/2 cheesecake flavor instant pudding and pie filling mix
- 1 -2 artificial sweetener
- 1/2 pumpkin pie spice
- 1/2 cinnamon
Instructions:
1. Mix it all up in a blender.
2. Enjoy!
Title: Banana Cream Chiffon Cake With Whipped Cream Filling
Ingredients:
- 1 1/8 cake flour
- 3/4 sugar
- 1 1/2 baking powder
- 1/2 salt
- 1/4 water
- 2 vanilla
- 3 lemon zest
- 1/2 banana
- 1/2 cream of tartar
- 1/2 heavy cream
- 1/2 vanilla
- 1/4 powdered sugar
- 1
- 1/2
Instructions:
1. Sift flour, sugar, baking powder, and salt together.
2. Make a well in the dry ingredients.
3. Add oil and egg yolks, cold water, water ,vanilla, lemon zest, and banana.
4. Beat really good.
5. Beat egg whites and cream of tartar together.
6. Beat very stiff; do not under beat.
7. Do not stir; just fold the beaten egg whites very gently into the banana mixture.
8. Pour batter into an ungreased angel food pan.
9. Bake 50 minutes. at 350 degrees
10. When baked, turn pan upside down and cool.
11. When cake is cold, split crosswise 3 times into 3 layers.
12. Spread with whipped cream filling between layers and top.
13. WHIPPED CREAM FILLING:
14. In a chilled bowl, beat the whipping cream very stiff.
15. Add vanilla and powdered sugar gradually.
Title: Strawberry!!!!
Ingredients:
- 2 strawberry
- 1 sugar
- 1 strawberry Jell-O gelatin dessert
- 1 strawberry syrup
- 2 milk
- 1
Instructions:
1. Mix in mixer
2. Put in large bowl chill 10 minutes or freeze 5 minutes.
Title: Yummy "lemon" Cookie
Ingredients:
- 1 milk
- 4 lemons
- 1 1/2 flour
- 1/2 sugar
- 3 vinegar
- 3 eggs
- 1/2 butter
Instructions:
1. Beat eggs.
2. Mix all ingredients.
3. Drop spoonfuls onto greased cookie sheet.
4. Bake at 300 for 25 minutes.
5. Enjoy and win awards for this recipe.
Title: Peppermint Christmas Cookies
Ingredients:
- 3/4 butter
- 3/4 icing sugar
- 1 egg
- 1 vanilla
- 2 salt
- 1/4 flour
- 1
- 1 3/4
- 30
Instructions:
1. Cream together butter, sugar, egg, vanilla, and salt.
2. Add coloring and mix well to distribute color evenly.
3. Stir in flour.
4. Shape in 1 inch balls.
5. Place 2 inches apart on ungreased cookie sheet.
6. Flatten each by pressing a chocolate in each center.
7. Bake at 350 degrees for 10 minutes, or until bottom starts to brown.
Title: Deep Fried Sweet Ravioli Treats
Ingredients:
- 2 1/4 all-purpose flour
- 2 white sugar
- 1/4 salt
- 1/2 shortening
- 2 dry white wine
- 1 1/2 ricotta cheese
- 1 egg
- 1/4 white sugar
- 1 vanilla extract
- 4
Instructions:
1. In large bowl, combine 2 cups of flour, sugar and salt.
2. Cut in shortening until mixture resembles coarse meal.
3. Make a well in center and pour eggs and wine into it.
4. With fork, stir gradually bringing dry mixture into center until a dough forms.
5. Turn dough out onto lightly floured surface and knead in the remaining flour until smooth.
6. Cover and leave alone for 5 minutes.
7. In small bowl, combine ricotta cheese, egg, sugar and vanilla extract until well blended.
8. On lightly floured surface, roll out dough to 1/8-inch thickness. Cut out 3-inch circles with cookie cutter. Place 1 tablespoon of ricotta cheese mixture in center of each circle.
9. Fold edges over into a half-moon shape and press, sealing.
10. Ravioli should be frozen, to help keep filling from oozing out while frying.
11. After frozen, in large heavy skillet, heat oil, one inch deep, to 365°.
12. Place ravioli into hot oil so they are not crowded.
13. Fry both sides until golden.
14. Drain and dust with confectioners' sugar or drizzle with honey before serving.
Title: Gingerbread Apple Flan with Apple Custard
Ingredients:
- 2 all-purpose flour
- 2/3 brown sugar
- 1/3 granulated sugar
- 1/4 granulated sugar
- 2 baking powder
- 1/4 baking soda
- 2 ground ginger
- 1/2 cinnamon
- 1/8 allspice
- 1/8 clove
- 1/8 salt
- 1/8 pepper
- 4 eggs
- 2 molasses
- 10 butter
- 2 tart apples
- 1/4 fresh lemon juice
Instructions:
1. Preheat oven 350 degrees F.
2. Combine flour, brown sugar, 1/3 cup of the granulated sugar, baking powder, baking soda, 1 ¾ tsps of the ginger, remaining spices and salt and pepper in a bowl.
3. Add 2 of the eggs, molasses and 6 tblsps of the butter and blend until just combined.
4. Scrape dough into buttered 9 or 10 inch springform pan and, with lightly-floured hands, pat it evenly onto the bottom and 2 inches up sides of pan.
5. Arrange the apple slices, cored side down, in concentric circles over the gingerbread.
6. Sprinkle them with remaining ¼ tsp ginger and bake for 30 minutes, or until apples are browned lightly.
7. Whisk together remaining 2 eggs, ¼ cup sugar, 4 tblsps butter, rind and lemon juice and pour evenly over apples, being careful not to let any drip onto sides of pan.
8. Bake another 20-25 minutes, or until custard is just set.
9. Serve at room temperature.
Title: Krostule
Ingredients:
- 3 eggs
- 5 sugar
- 1 baking powder
- 3/4 vanilla extract
- 1/2 butter
- 1/2 flour
- 1/2 cinnamon
- 1/2 sugar
- 3/4
- 1/2
- 2
- 1/4
- 1
Instructions:
1. Beat eggs and sugar until lemon color.
2. Add extracts, whiskey and baking powder.
3. Add butter.
4. Sift in flour to make dough resembling pie crust dough.
5. Knead lightly.
6. Roll very thin.
7. Cut in strips.
8. Mix cinnamon and sugar to have ready to sprinkle on Krostule after you deep fry them.
9. Deep fry in vegetable oil (I use an electric frying pan with a 48 ounces of vegetalble oil) until Krostule looks crisp. (30 or so seconds on each side).
10. Put on plate with paper towel, to soak about extra oil.
11. Sprinkle with sugar and cinnamon.
Title: Cherry Crunch
Ingredients:
- 2 Bisquick baking mix
- 2/3 sugar
- 3/4 cinnamon
- 1 egg
- 1/3 shortening
- 1 cherry pie filling
Instructions:
1. Heat oven to 400:
2. Mix all ingredients except pie filling.
3. Pat 2/3 of the dough in a greased square pan-9x9x2".
4. Spread the pie filling over dough in pan.
5. Crumble the remaining dough over the pie filling.
6. Bake about 30 minutes.
7. Serve warm.
Title: Surprise Spice Cake With Cream Cheese Frosting
Ingredients:
- 1 1/2 zucchini
- 1 1/2 all-purpose flour
- 3/4 baking soda
- 1/2 baking powder
- 6 white sugar
- 6 brown sugar
- 1 ground cinnamon
- 1/4 ground cloves
- 1/4 ground nutmeg
- 1/2 salt
- 2 eggs
- 2 milk
- 1/2 vanilla extract
- 1/2 walnuts
- 1/2 cream cheese
- 1 butter
- 1/2 vanilla
- 1 confectioners' sugar
- 1 walnuts
Instructions:
1. Cake:
2. Preheat oven to 325 degrees F.
3. Grate zucchini and set aside.
4. Whisk together the flour, baking soda, baking powder, white sugar, brown sugar, spices and salt in a large bowl until well blended.
5. Beat the eggs, milk, oil, and vanilla in a separate bowl until smooth.
6. Fold in the flour mixture, then stir in the zucchini and walnuts.
7. Pour the batter into cupcake liners in a cupcake pan.
8. Bake until a toothpick inserted in the center comes out clean, 12-15 minutes. Allow to cool completely before frosting and cutting.
9. Icing:
10. Cream the cream cheese and butter together.
11. Add vanilla and mix well.
12. Add the confectioner's sugar and mix until creamy.
13. Spread over cooled cupcakes.
14. Sprinkle each with chopped walnuts.
Title: Your Favorite Kind of Chocolate, Chocolate Mousse
Ingredients:
- 4 sugar
- 1/4 chocolate
- 2 vanilla
- 8
- 1
Instructions:
1. Melt the chocolate in a glass bowl in the microwave. (In my microwave, I heat for 1 minute on high, then stir the chocolate. If it is mostly melted, I let it sit during the next step and it will finish melting on its own. If it seems like it needs some helping along, I heat for 30 more seconds at a time until it is about 2/3 melted. Then I let it sit and finish melting during this next step.).
2. Whisk together the egg yolks, sugar, and 3/4 cup of the cream in a medium sized pot, on the stove.
3. Cook, whisking constantly, at medium-low heat for 4 or 5 minutes, just until the mixture begins to thicken, but before it starts to simmer. Do not let it boil! The mixture will thicken all at once, so be ready to remove it from the heat immediately.
4. Whisk the melted chocolate and the vanilla into the custard.
5. Strain into a bowl. (This will remove the tough little lumps from the bits of egg white that clung to the yolks after you separated them.) Chill until cooled.
6. When the mixture is cooled, whip the rest of the cream (1 1/2 cups) until stiff peaks form.
7. Stir 1/3 of the whipped cream into the chocolate custard mixture.
8. Fold the chocolate back into the remainder of the whipped cream.
9. Dish up in individual portions and chill at least 30 minutes, or up to 3 days.
Title: Orange Icebox Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 flour
- 1 3/4 salt
- 1/4 baking soda
- 1/4 sugar
- 1/4 powdered sugar
- 3
- 1/2
- 2
Instructions:
1. in large bowl, cream butter and sugar.add egg and orange rind.mix well.
2. sift together flour, salt and baking soda.
3. add to creamed mixture --
4. on a floured surface, knead dough till smooth --
5. shape into 2 rolls about 1 1/2" in diameter.and flatten tops to make an oval shape.
6. wrap in waxed paper and chill overnight.in refrigerator.
7. preheat oven to 375* --
8. grease and flour a cookie sheet.
9. add food coloring to 1/4 cup granulated sugar.
10. to make desired orange color.
11. roll dough in colored sugar and slice 1/4" thick.
12. arrange on cookie sheet and bake for 10-12 minutes.
13. to prepare ICING:.
14. mix powdered sugar and orange juice.
15. brush cookies with icing --
16. let cool.
Title: Custard-Low Carb
Ingredients:
- 1 1/4 heavy cream
- 3/4 vanilla extract
- 2 Splenda sugar substitute
- 1/2 eggs
- 6
Instructions:
1. Heat oven to 350°F.
2. In the saucepan, combine cream, vanilla syrup, vanilla, and Splenda.
3. Bring to a bare simmer over medium-low heat.
4. Separate 3 of the eggs.
5. In a mixing bowl, combine the remaining whole eggs and the yolks.
6. Whip the eggs with a whisk until slightly thickened and lightened in color.
7. While whisking the eggs, drizzle in about a quarter of the hot milk.
8. Now whisk the tempered eggs back into the saucepan with the remaining milk mixture.
9. Place a fine mesh strainer over a glass or stainless steel bowl with a spout.
10. Pour the egg mixture through the strainer in order to catch any curdled egg bits or particles that may be in the mixture.
11. Place the custard cups into the roasting pan.
12. Place the pan on the middle rack of the oven and pour boiling water into the pan just under the level of the custard.
13. Cook the custard for about 40 min, or until they wobble slightly when the pan is wiggled.
14. You can also insert a paring knife midway between the edge and the center.
15. If it comes out clean, the flans are done.
16. Using tongs, remove the cups from the pan to a towel-lined sheet pan.
17. Cool, cover and chill.
Title: Strawberry and Bailey's Fool
Ingredients:
- 2 strawberries
- 2 heavy cream
- 1/2 Baileys Irish Cream
- 1/4 confectioners' sugar
Instructions:
1. Place 6 stem glasses in the refrigerator to chill. Reserve 6 strawberries for garnishing.
2. In a blender or food processor, puree the remaining strawberries until smooth.
3. Beat the cream in a deep bowl until stiff peaks form (just before the butter stage). Add half of the strawberry puree and the Bailey's Irish Cream to the whipped cream, and gently fold with a rubber spatula until blended.
4. Divide 1/4 of the strawberry cream mixture among the glasses, then top with a layer of the fruit puree and continue to alternate layers of cream and fruit. Top each with a strawberry and dust with confectioner's sugar.
Title: Spicy Apricot Baby Food Cake
Ingredients:
- 2 sugar
- 1 eggs
- 3 flour
- 2 salt
- 2 baking powder
- 1 cinnamon
- 2 clove
- 1
- 1/2
Instructions:
1. Beat sugar and oil.
2. Add eggs one at a time.
3. Add baby food, one jar at a time.
4. Add flour - half of it with spices, then beat in remainder.
5. Bake at 350 ° 1 hour in greased, floured tube or bundt pan.
6. Cool right side up awhile before turning over.
7. Sprinkle with sifted confectioners' sugar.
8. Stays moist days and days and days - if you hide it.