lumicero/recipes-ing2inst huggingface dataset:
Title: Apple-Raspberry Cake
Ingredients:
- 120 flour
- 100 white sugar
- 125 heavy cream
- 60 baking soda
- 1 salt
- 1 apples
- 4 raspberries
- 100 brown sugar
- 50 heavy cream
- 75 egg
- 60
- 1
Instructions:
1. Preheat oven to 190 Celsius (375 Fahrenheit). Butter a deep baking dish, like a loaf pan (about 8in x 4in).
2. Mix the white sugar, 125 ml (1/2 cup) cream, oil, flour, salt and baking soda together.
3. Peel, core the apples and cut them into thin slices. Arrange a layer of apple slices in the dish, packed together tightly, then add a layer with all the raspberries, and add a second layer of apple slices on top.
4. Pour the batter on the fruit. Bake for 20 minutes
5. While the cake is baking make the 2nd batter by mixing the egg, brown sugar and the remaining 60 ml (1/4 cup) cream. After 20 minutes, take the cake out of the oven and pour the new batter on it. Spinkle the sliced almonds on top. Bake for another 20 minutes at the same temperature.
6. This cake is very rich in fruit and very moist. It's best eaten after cooling down completely.
7. Note.
8. As I haven't made this yet you will have to judge if it's best sliced in the pan or gently removed.
Title: Evil Peanut Butter Cookies
Ingredients:
- 1 3/4 flour
- 3/4 sugar
- 3/4 brown sugar
- 1 baking powder
- 1 salt
- 1 egg
- 1/2 butter
- 1/2 milk
- 1/3 vanilla extract
- 2 peanut butter
- 1
Instructions:
1. Preheat the oven to 350°.
2. In a large bowl, cream together the butter with the sugar and the brown sugar; set aside.
3. In a medium bowl combine the flour, baking powder and salt.
4. Add the egg, vanilla and peanut butter to the creamed butter/sugar mixture, beating until well combined.
5. In a small bowl combine the milk and whipping cream.
6. Add the milk/cream mixture to the peanut butter mixture alternately with the flour mixture until well combined.
7. Roll the dough into balls, by either teaspoon or tablespoon (depending on the size cookie you'd like) and bake about 15-20 minutes, or until browned; Let them cool and then scarf them down!
Title: Bibingkang Malagkit
Ingredients:
- 2 glutinous rice
- 2 1/4 coconut milk
- 1/2 salt
- 1 brown sugar
- 3/4 coconut cream
- 1/2 sugar
- 2 butter
Instructions:
1. Boil coconut milk and rice with salt.
2. Boil until quite dry.
3. Lower heat and add brown sugar.
4. Melt butter and brush bottom of baking pan.
5. Pour rice mixture in pan.
6. Pour coconut cream and sugar on top.
7. Bake for 15 minutes or until golden on top.
Title: Almond-Apricot Biscotti
Ingredients:
- 2 3/4 all-purpose flour
- 1 1/2 sugar
- 1/2 unsalted butter
- 2 1/2 baking powder
- 1 salt
- 1 ground ginger
- 3 1/2 white chocolate
- 1 2/3 eggs
- 2 apricot brandy
- 5
- 2
- 1
Instructions:
1. Line 18x12x1-inch cookie sheet (or jellyroll pan) with foil (or parchment paper).
2. Butter and flour foil (not the parchment).
3. Combine flour, sugar, butter, baking powder, salt, and ground ginger in food processor.
4. Process until fine meal forms.
5. Add white chocolate and process until finely chopped.
6. Add toasted almonds and chop coarsely, using 5 to 7 on/off pulses.
7. Beat eggs, brandy and extract in large bowl (You might want to use a counter top mixer).
8. Add flour mixture and apricots to liquid mixture.
9. Stir until moist dough forms.
10. Drop dough by spoonfuls in three evenly spaced 12-inch-long strips on prepared sheet.
11. Moisten fingertips and shape each dough strip into 2-inch-wide log.
12. Refrigerate until dough is firm, about 30 minutes.
13. Position rack in center of oven and preheat to 350 degrees (F).
14. Bake until logs are light brown, about 30 minutes.
15. Transfer sheet to rack and cool completely.
16. Reduce oven heat to 300 degrees (F).
17. Transfer biscotti to work surface.
18. Cut logs from sides of pan if necessary.
19. Using very sharp knife, cut each log crosswise into 3/4-inch-wide slices.
20. Arrange half of cookies cut side down on cookie sheet.
21. Bake 10 minutes.
22. Gently turn cookies over and bake 10 more minutes.
23. Transfer cookies to cooling rack.
24. Repeat baking with remaining cookies.
25. Cool cookies completely before serving or storing.
Title: Savannah Bow Ties With Chocolate Dipping Sauce
Ingredients:
- 1 frozen puff pastry
- 1/2 almond paste
- 1 brown sugar
- 1/4 milk
- 2 sugar
- 1 sugar
- 3/4 cornstarch
- 2 salt
- 1/4 vanilla
- 6
- 2
- 1
- 1/2
Instructions:
1. Let pastry stand at room temperature for 20 min or until easy to roll. Unfold pastry on a lightly floured surface.
2. Roll into a 14" square.
3. Cut square in half, use a fluted pastry wheel if you have one.
4. Preheat the oven to 400ºF.
5. Crumble almond paste in a small mixing bowl.
6. Add egg yolk, brown sugar, and milk; beat with an electric mixer on medium speed until well mixed.
7. Spread filling over 1 puff pastry half. (Filling will be very stiff. To make spreading easier, drop dollops of filling uniformly over pastry. Spray a piece of waxed paper with non-stick spray. Press almond paste evenly over entire pastry. Spray paper as often as needed to prevent sticking).
8. Place remaining pastry half on top of filling.
9. Cut dough into 14 - 1" wide strips, then cut the strips in half to make 28 pieces.
10. Twist each piece twice, to form like a bow tie.
11. Place twists about 2" apart on cookie sheets covered in foil or parchment paper.
12. Brush twists with slightly beaten egg white. Sprinkle with sugar - coarse if available.
13. Bake for 12-15 minute or until golden brown.
14. Transfer to wire racks to cool. Serve with Dipping Sauce.
15. DIPPING SAUCE:
16. In a saucepan stir together sugar, cornstarch and salt.
17. Crumble candy bars in 1 at a time.
18. Gradually stir in cream, and cook over medium heat until chocolate is melted.
19. Temper egg yolk with 1/2 cup of hot sauce; add back to pot, and cook and stir until mixture comes to a boil.
20. Remove from heat.
21. Stir in vanilla and pour into a serving bowl.
Title: Michelle’s Pear White Chocolate Pastry
Ingredients:
- 1 frozen puff pastry
- 1 egg
- 1 water
- 1 flour
- 1/2 cinnamon
- 2 dried cranberries
- 3/4 white chocolate chips
- 1
Instructions:
1. Thaw the puff pastry sheet at room temperature for 40 minutes.
2. Set oven to 400°F.
3. Lightly spray a baking sheet with cooking spray.
4. In a small bowl whisk together egg and water; set aside.
5. In a medium bowl combine pears, flour, spices, white chocolate, cranberries; toss to combine; set aside.
6. Unfold the puff pastry onto a lightly-floured surface and roll into 16x12-inch rectangle.
7. Cut into 12- 4x4” sections (3 rows of 4).
8. Brush the corners of each square with egg mixture.
9. Spoon filling mixture into each square (you may have leftover).
10. Pinch all 4 corners together; brush tops with egg mixture.
11. Bake for about 15-20 minutes or until golden.
12. Cool on baking sheet on a wire rack.
Title: Orange White Chocolate Chunk Sugar Cookies
Ingredients:
- 1/2 white sugar
- 1/2 butter
- 2 vanilla extract
- 1 all-purpose flour
- 1 1/4 baking soda
- 1/2 vinegar
- 1/2 salt
- 1/4 orange zest
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets.
2. In a small bowl, combine flour, baking soda and salt.
3. Cream together sugar and butter.
4. Beat in egg yolks, vanilla, orange zest, and vinegar.
5. Add flour, baking soda and salt. Mix until combined.
6. Stir in white chocolate chunks.
7. Drop dough by scant tablespoon size balls and place 2 inches apart on cookie sheet. Don't flatten.
8. Bake 8 to 10 minutes, until tops are cracked and just turning color.
Title: Chocolate Toffee Trifle
Ingredients:
- 1 milk
- 1 3/4 cheesecake flavor instant pudding and pie filling mix
- 2 Cool Whip
- 1
- 3
Instructions:
1. Prepare cake according to package directions. Bake and cool completely. Tear into 1 inch pieces (this doesn’t have to be exact because it gets covered with the pudding mix).
2. In a medium bowl, whisk together milk and pudding mix until mixture begins to thicken. Fold in whipped topping.
3. In a 9 x 13 pan layer the following: cake, pudding mix, chocolate toffee pieces.
4. Refrigerate overnight.
Title: Salame De Chocolate - Portuguese Chocolate Salami
Ingredients:
- 2 sugar
- 9 butter
- 5
- 2
- 7
Instructions:
1. Mix 2 tbs. of sugar with the 2 egg yolks until you get a creamy mix.
2. Melt the butter on the stove or in the microwave, and then add it to the egg and sugar mix.
3. Mix together the rest of the sugar and the cocoa and then add to the mixture.
4. Mix well until everything blends in a creamy mix.
5. Add the cookies, broken into small pieces.
6. Combine so the chocolate cream blends well with the cookies.
7. Pour the mixture on the wax paper.
8. Roll the wax paper close so it takes the form of salami.
9. Place in the fridge for at least 3 hours.
10. Unwrap and serve in slices.
Title: Karidopita (Greek Nut Cake)
Ingredients:
- 6 eggs
- 1 white sugar
- 1 brown sugar
- 1 buttermilk
- 1 1/3 flour
- 2 1/2 baking soda
- 1 baking powder
- 1 salt
- 1/2 cinnamon
- 2 spiced rum
- 1/2 walnuts
- 2 white sugar
- 2 1/2 water
- 1 1/4 cinnamon
- 1 1/2 lemon slices
- 2 spiced rum
- 2 walnuts
- 1/2
Instructions:
1. cake:
2. Blend eggs and sugars.
3. Add peanut oil, buttermilk and rum.
4. mix thoroughly.
5. in a separate bowl whisk together dry ingredients
6. add dry mix into egg mixture.
7. fold in nuts.
8. pour into a 13x9x2 buttered pan.
9. bake at 350 degrees for 35 minutes.
10. remove from oven and cut into serving sized squares before topping with syrup.
11. Syrup:
12. combine all the ingredients in a pot and bring to a boil.
13. simmer gently for 10 minutes occasionally whisking to prevent clumps.
14. cool before pouring over the cake squares.
15. optional:
16. If you prefer a little more kick in your syrup, whisk 1/2 cup rum in after cooled, before topping cake.
17. I do not recommend children having any with an extra kick.
Title: Pumpkin Mousse
Ingredients:
- 1 vanilla instant pudding mix
- 1 1/2 skim milk
- 1 pumpkin puree
- 1 pumpkin pie spice
- 1 Cool Whip
- 2 pecans
Instructions:
1. Beat pudding and milk with whisk in bowl for 2 minutes. Add pumpkin and spice; mix well, stir in Cool Whip.
2. Refrigerate for 1 hour.
3. Top with nuts just before serving.
Title: Rosemary-Lemon Cake With Currants
Ingredients:
- 1 all-purpose flour
- 1 rosemary
- 1/4 baking powder
- 1/8 baking soda
- 1/2 salt
- 3 sugar
- 1/3 extra virgin olive oil
- 1/2 plain fat-free yogurt
- 1/4 vanilla extract
- 1 egg
- 1 lemon rind
- 2 currants
- 1/4 raisins
- 3 lemon juice
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Combine first 5 ingredients in a bowl and set aside.
3. Combine the 1/2 cup sugar and olive oil in a large bowl and beat at high speed of a mixer for 2 minutes.
4. Add yogurt, extracts, egg and egg white beating for 1 minute.
5. Add flour mixture beating at low speed until well-blended.
6. Fold in rind and currants.
7. Pour batter into a 9-inch springform pan coated with cooking spray.
8. Bake for 25 minutes or until golden and cake springs back when touched lightly in the center.
9. While cake is baking, combine confectionary sugar with 3 tablespoons of lemon juice.
10. If it is too thick add some drops of water until it is a desired consistency.
11. Pierce cake lightly with a fork several times.
12. Spoon glaze over cake.
13. Cool on a wire rack.
Title: Mexican Chocolate Cake
Ingredients:
- 1/2 unsalted butter
- 1/2 water
- 4 flour
- 1 baking soda
- 2 sugar
- 1 eggs
- 2 cinnamon
- 1/2 vanilla
- 2 butter
- 1 milk
- 1 powdered sugar
- 1/2 vanilla
- 2 pecans
- 6
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine butter, oil, cocoa and water in a saucepan and heat until butter is melted.
3. In a large mixing bowl, combine flour, baking soda, sugar, milk, eggs, cinnamon and vanilla.
4. Add melted butter mixture to the flour mixture and blend.
5. Pour batter into a greased 9X13X2-inch baking pan and bake 20-25 minutes or until done.
6. While cake is still hot, ice cake.
7. For icing, combine butter, cocoa and milk in a saucepan and heat until bubbly around the edge.
8. Remove from heat and add powdered sugar, vanilla, and pecans.
Title: Easy Sweet Potato Pie
Ingredients:
- 1 1/2 sugar
- 2 flour
- 1 evaporated milk
- 1 egg
- 1 vanilla
- 2
- 1
Instructions:
1. In a bowl, combine sugar, flour, milk, egg and vanilla.
2. Stir in the sweet potatoes.
3. Pour into pie shell.
4. Cover edges of pastry loosely with foil.
5. Bake at 375 degrees for 45 minutes. Remove foil; bake 15 minutes longer or until crust is golden brown and a knife inserted near the center comes out clean.
Title: Edna's Apple Crumble (Aka. Apple Crisp)
Ingredients:
- 4 granny smith apples
- 3/4 brown sugar
- 1/2 flour
- 1/2 rolled oats
- 3/4 cinnamon
- 3/4 nutmeg
- 1/3 butter
Instructions:
1. Put apples in an 8 or 9 inch square baking dish.
2. Combine the rest of the ingredients in a separate bowl and mix.
3. Spread crumble mixture over apples and bake for 35 minutes in a 375ºF degree oven.
4. For an added treat top off with a little English custard.
Title: Mocha Cake
Ingredients:
- 2 sour cream
- 2 eggs
- 1 powdered sugar
- 1/2 powdered sugar
- 1/4
- 1
- 1/2
- 1
- 1/4
Instructions:
1. In a large mixing bowl, stir together the first 5 ingredients; blend well.
2. Stir in morsels and toffee bits.
3. Pour batter into a greased/floured 10-inch Bundt pan.
4. Bake in a 350° oven for 50-55 minutes or until a pick comes out clean.
5. Cool cake in pan on a wire rack for 10-15 minutes.
6. Remove cake from pan and cool completely on a wire rack.
7. Sprinkle with powdered sugar.
8. Using an electric mixer, beat whipping cream until foamy.
9. Gradually add in 1/4 cup powdered sugar, beating until soft peaks form; serve with cake.
Title: Placek Z Kruszonka
Ingredients:
- 1/2 sugar
- 4 butter
- 1 1/2 milk
- 1/4 active dry yeast
- 5 eggs
- 1 salt
- 6 all-purpose flour
- 1/2 vanilla
- 1 1/2 dark raisins
Instructions:
1. Place sugar and butter in a large bowl or stand mixer. Scald the milk, and pour it into the bowl with sugar and butter. Stir until butter is completely melted. Let cool to 110 degrees.
2. Add yeast and mix well. Add egg-salt mixture and half the flour, stirring constantly. Add the vanilla and raisins, if using, and mix well. Add the remaining flour and mix well. The dough will be sticky.
3. Turn out into a greased bowl and cover with greased plastic wrap. Let rise until doubled. Grease two (9x5-inch) loaf pans and make the crumb topping in a medium bowl by combining flour and sugar, and cutting in the butter with your fingers. Set aside.
4. Using slightly dampened hands, punch down dough and divide it in half. Place in prepared pans. Sprinkle half the crumb topping on each cake. Place on a baking sheet (to catch any crumbs that fall off while baking), cover with greased plastic wrap, and let rise until dough mounds slightly over the top.
5. Heat oven to 300 degrees and bake 50 minutes or until instant-read thermometer registers 190 degrees. Remove from oven. Cool in pan for 5 minutes, then turn out and cool coffee cakes completely on their side on a wire rack. Best if eaten within a few days of making, but freezes nicely.
Title: Oaty Raisin Cookies
Ingredients:
- 55 raisins
- 125 butter
- 225 caster sugar
- 140 vanilla extract
- 1 plain flour
- 2 salt
- 225 rolled oats
- 5
- 55
Instructions:
1. Preheat oven to 190 degrees Celsiius (Gas 5).
2. Line 2 baking trays.
3. Put raisins in a bowl; add orange juice and soak for 10 minutes.
4. Put butter and sugar into a bowl; mix well with a wooden spoon.
5. Beat in the egg yolk and vanilla extract.
6. Sift together the flour and salt into the mixture; add rolled oats.
7. Drain the raisins; add to the mixture and stir until thoroughly combined.
8. Scoop tablespoons of the mixture; place onto lined baking trays.
9. Flatten lightly with a fork.
10. Bake for 12 to 15 minutes or until golden brown.
11. Cool on baking sheets for 5 to 10 minutes.
12. Transfer to a wire rack to cool completely.
Title: Rhubarb & Strawberry Meringue Pots
Ingredients:
- 1 rhubarb
- 4 orange, zest of
- 1 eggs
- 1
- 2
Instructions:
1. Preheat the oven to 350°F Put the rhubarb in an ovenproof dish, sprinkle over 2oz of the sugar and the orange zest and stir together.
2. Cover and bake in the oven for 35-40 minutes until tender. (Alternatively, you can cook the rhubarb with the sugar and zest in the microwave for 10 minutes on full power, stirring halfway through the cooking time, until just tender.)
3. Remove the rhubarb from the oven and allow to cool slightly. Stir in the preserves then the egg yolks. Divide the rhubarb mixture between four 6fl oz ramekins. Put on a baking sheet and cook in the oven for 10 minutes until lightly thickened.
4. While the rhubarb is cooking, whisk the egg whites until stiff. Sprinkle over half of the remaining sugar and whisk again. Gently fold in the rest of the sugar.
5. Pile the meringue on top of the rhubarb to cover it completely and swirl the top. Return to the oven for 10 minutes until the meringue is puffy and golden. Serve immediately.
Title: Pastel De Matzo Y Naranja ( Matzo and Orange Cake)
Ingredients:
- 8 eggs
- 2 matzo meal
- 3 matzo meal
- 2 sugar
- 1 walnuts
- 1/2 pecans
- 1 orange
- 1 ground walnuts
- 2 orange marmalade
- 1/2 orange zest
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease 10 or 11-inch springform pan.
3. Beat egg whites until stiff with formed peaks, taking care to not overbeat.
4. In separate bowl, combine 2 C matzo meal, sugar, oil, walnuts, egg yolks, orange juice and zest of 1 orange.
5. Mix well.
6. Carefully fold in egg whites, taking care to not overmix.
7. Pour batter into springform pan.
8. In small bowl, combine remaining 3 Tbsp matzo meal and ground nuts.
9. Sprinkle mixture over batter.
10. Bake 1 hour or until cake is golden and tester comes out clean.
11. Cool completely.
12. Topping:
13. Boil marmalade over low heat for approximately 5 minutes.
14. Mix in remaining 1 Tbsp zest.
15. Set aside.
16. Spread mixture on top of cooled cake.
Title: Spicy Eggless Gingerbread
Ingredients:
- 3/4 molasses
- 2/3 boiling water
- 2 butter
- 2 canola oil
- 2 1/4 unbleached all-purpose flour
- 1 1/2 baking soda
- 1 ground ginger
- 1 cinnamon
- 1/4 ground cloves
- confectioners' sugar
Instructions:
1. Combine the molasses, boiling water, butter, and oil in a mixing bowl. Stir until the butter is melted.
2. Sift the flour, baking soda, and spices in another bowl then add to the bowl with the wet ingredients and whisk until completely melded.
3. Grease an 8 x 8 (9 x 13 if doubling) baking pan with a little oil or cooking spray and lightly dust with some flour for easy extraction. Pour the batter into the pan and spread evenly.
4. Bake at 350F for 25-35 minutes or until the edges begin to pull away form the sides of the pan and/or a cake tester in the center comes out clean. Let cool.
5. Dust with confectioners' sugar if you like, it makes for nice presentation. The recipe card also suggests topping with sliced peaches, vanilla frozen yogurt, or applesauce with raisins.
Title: Banana Caramel Poke Cake
Ingredients:
- 1 brown sugar
- 1/2 eggs
- 2 plain yogurt
- 1/2 bananas
- 4 vanilla extract
- 1 flour
- 2 baking powder
- 1 baking soda
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F Line a 9x13-inch baking pan with foil and grease.
2. Beat brown sugar and oil until combined. Add eggs one at a time, beating well after each addition. Beat in yogurt, mashed bananas and vanilla. Add next 3 ingredients and mix until combined. Pour batter into prepared pan. Bake in preheated oven 30-35 minutes, or until a toothpick inserted in the center comes out clean.
3. Remove from oven and using a long wooden skewer, poke holes all over the surface of the cake.
4. Spread caramel topping over surface of cake. As it cools, it will absorb through the holes in the cake. Let cool and serve.
Title: Strawberries With Champagne and Roses
Ingredients:
- 4 strawberries
- 1/3
- 20
Instructions:
1. In a large bowl, gently toss the strawberries and champagne together. NOTE: If preparing ahead of time, cover and refrigerate until ready to serve.
2. Before serving, gently toss with the rose petals.
3. Serve in attractive individual serving bowls or in margarita glasses.
Title: Sugar Free Chocolate Cake
Ingredients:
- 4 margarine
- 1/4 egg
- 1 Equal sugar substitute
- 24 skim milk
- 1/2 all-purpose flour
- 3 baking powder
- 1 baking soda
- 1 salt
- 1/2 skim milk
- 1/4 Equal sugar substitute
- 1/3
- 3
- 18
- 1/2 - 1
Instructions:
1. For cake:
2. Beat margarine, preserves, egg, and Equal in medium bowl until smooth. Mix milk and cocoa in glass measuring cup until smooth. Mix combined flour, baking powder, baking soda, and salt into cake margarine mixture alternately with milk and cocoa, beginning and ending with dry ingredients. Pour batter into greased and floured 8-inch cake pan. Bake in preheated 350° oven until toothpick inserted in center of cake comes out clean, about 20 minutes. Cool pan on wire rack 5 minutes; remove from pan and cool completely.
3. For glaze:
4. Heat milk in small saucepan until very hot (do not boil). Remove pan from heat; immediately add chocolate, stirring until melted. Stir in Equal; return saucepan to low heat, stirring constantly, until smooth. Cool to room temperature; refrigerate glaze until thickened enough to spread, about 15 minutes Finishing: Place cake on serving plate, spread with Chocolate Glaze. Refrigerate until glaze has hardened, 15 to 20 minutes. Melt chocolate over low heat in small saucepan, stirring frequently; drizzle over top of cake in "lace" pattern. Refrigerate until chocolate has hardened, about 10 minutes.
5. Sprinkle with grated unsweetened chocolate.
Title: Ww 2 Points - Grapes Brulee
Ingredients:
- 40 seedless grapes
- 2 nonfat sour cream
- 2
Instructions:
1. Rinse grapes with cold water and pat dry.
2. Arrange 20 grapes into 2 seperate flameproof serving dishes.
3. Spread 1 tbsp sour cream over each portion of the grapes and then 1 tsp of the sugar over each.
4. Set dishes onto baking sheet and broil 3 inches from heat source until sugar melts and is carmelized, about 1 minute.
5. Remove dishes from broiler and let cool slightly.
6. 2 points per serving (20 grapes).
Title: Spiced Sour Cream Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 2 cinnamon
- 1 allspice
- 1/4 nutmeg
- 2 eggs
- 3/4 sour cream
- 1 light brown sugar
- 3 golden raisins
- 3 pecans
- 1 cream cheese
- 1/2 sweet butter
- 1 1/2 powdered sugar
- 1 orange zest
- 2
Instructions:
1. Preheat oven to 350°; place 18 paper baking cups in muffin pans.
2. Sift the dry ingredients into a bowl; set aside.
3. In a big bowl, beat the eggs and sour cream with an electric mixer; add in sugar and mix well.
4. Then add the dry ingredients in 3 batches, and mix until smooth.
5. Stir in raisins and pecans.
6. Spoon batter into the cups; bake for about 20 minutes until firm.
7. Remove pan from oven and cool for 5 minutes.
8. Then remove the cupcakes and cool on a rack.
9. Make the frosting: beat the cream cheese and butter together with an electric mixer, until light and fluffy.
10. Add in powdered sugar and beat until creamy; beat in orange zest and the juice.
11. Spread the frosting on the cooled cupcakes.
Title: Gigi's Lemon Fluff Sauce
Ingredients:
- 1/2 sugar
- 4 cornstarch
- 1 water
- 1 egg
- 4 lemon juice
- 1 lemon rind
Instructions:
1. Mix cornstarch and sugar in saucepan.
2. Add water, bring to a boil and cook over low heat for 5 minutes while stirring constantly.
3. Mix egg yolk and lemon juice together.
4. Add to heated mixture and stir.
5. Remove from heat.
6. Beat egg white until stiff but not dry.
7. Fold heated mixture and lemond rind into egg whites.
8. Chill.