lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Chip Bundt Cake
Ingredients:
- 2 flour
- 1 1/3 sugar
- 3 baking powder
- 1 salt
- 1 instant pudding mix
- 8 Egg Beaters egg substitute
- 8 low-fat vanilla yogurt
- 3/4 water
- 2 canola oil
- 1 1/2
Instructions:
1. Preheat oven to 350°.
2. Oil and flour 12 cup bundt pan.
3. Combined cake mix, pudding mix, egg beaters, yogurt, water,and oil in mixer.
4. Beat low for 30 seconds, then medium for 2 minutes. fold in chips.
5. Pour batter in pan and bake 1 hour.
6. Cool 20 before inverting pan to cool.
Title: Sausage Cake
Ingredients:
- 1 pork sausage
- 3 brown sugar
- 1 egg
- 1 baking soda
- 1 raisins
- 1 walnuts
- 1 salt
- 1 flour
- 3 cinnamon
- 1 nutmeg
- 1 allspice
- 1 dark brown sugar
- 1 sugar
- 1/2 butter
- 1
Instructions:
1. Mix sausage with sugar.
2. Add beaten egg and mix well.
3. Add the baking soda to the coffee; stir mixture into sausage; mix well.
4. Add the raisins, nuts, salt, flour and the spices; mix well. Batter will be stiff.
5. Grease the sides of a 9" tube pan. Line bottom with waxed paper.
6. Turn batter into prepared pan.
7. Bake at 350 degrees Fahrenheit for about 1 hour or until cake shrinks from sides of pan.
8. Cool and frost with caramel frosting.
9. CARAMEL FROSTING:
10. Combine brown sugar, granulated sugar, butter and light cream in a saucepan.
11. Boil to the softball stage, 234 degrees Fahrenheit on a candy thermometer.
12. Cool and beat until thick enough to spread on cooled cake.
Title: Soft Molasses Cookies
Ingredients:
- 3/4 shortening
- 1 brown sugar
- 1/2 white sugar
- 1 egg
- 1/2 molasses
- 2 1/2 all-purpose flour
- 1/2 salt
- 2 baking soda
- 1 ground cinnamon
- 1 ground ginger
- 1 allspice
- 1 nutmeg
Instructions:
1. Cream together shortening and brown sugar.
2. Stir in egg and molasses and mix well.
3. Fold in dry ingredients and stir.
4. Cover and chill till firm (1-2 hours).
5. Preheat oven to 350°.
6. Roll dough into small balls and roll in white sugar.
7. Place on lightly greased cookie sheet.
8. Bake at 350° for 9-10 minutes.
9. Leave on sheet one minute until set.
10. I changed the amount of salt in here. My original recipe calls for 1 tsp of salt but that may be too much for some. A few people have made it as is (the majority) with no complaints on salt, however a few commented it was too much. I think 1/2 tsp can be used with no alterations to the recipe. I will leave it up to you either way you still WIN !
Title: Manchester Tart
Ingredients:
- 1 milk
- 4 sugar
- 3
- 2 -3
- 2
Instructions:
1. Pre-heat oven to 200°C
2. Roll out the dough and line a baking dish.
3. Blind bake (prick with fork and place a piece of greaseproof paper with some baking beans on pastry).
4. Bake for 15 minutes.
5. Allow to cool.
6. Spread the jam over the pastry base, sprinkle with coconut.
7. Boil the milk and whisk into the sugar and custard powder (follow manufacturer's instructions).
8. Pour into the pastry case.
9. Sprinkle with coconut
10. Allow to cool before serving.
Title: Macedoine De Frutas Exoticas (Tropical Fruits in Liqueur)
Ingredients:
- 1/4 brandy
- 1/4 Cointreau liqueur
- 1/4 Curacao
- 2 fresh pineapple
- 1 apple
- 1 1/4 bananas
- 1 fresh strawberries
- 1/2 sweet cherries
- 1 orange
- sugar
Instructions:
1. In a bowl combine brandy and liqueur; add fruit and nuts then mix lightly.
2. Add sugar to taste, chill until serving.
Title: Apple Tarte Tatin
Ingredients:
- 1 1/2 unbleached all-purpose flour
- 2 sugar
- 1/2 salt
- 6 unsalted butter
- 1 unsalted butter
- 2 sugar
- 6 baking apples
- 3/4 golden delicious apples
- 3 salt
- 1 cider
- 2
Instructions:
1. To make the crust: Use a food processor, mixer, or pastry blender/fork to blend together the flour, sugar, salt, and butter till the mixture has formed fine crumbs. Add the egg yolk and water, mixing to make a firm, cohesive dough; add a bit more water if necessary. Form the dough into a disk, wrap, and chill while preparing the filling.
2. To make the filling: Slice the butter into thin pats and use them to completely cover the bottom of a burner-safe, oven-safe 9" to 10" round pan, such as a cast iron skillet. Sprinkle the sugar over the butter. Arrange the apple slices in concentric circles in the pan, placing the nicest ones on the bottom; pack them in tightly so they all fit. Place the pan on a burner, and cook over low to medium heat for 45 minutes to 1 hour, or until the butter and sugar have caramelized, and all the moisture from the apples has evaporated. Remove from the heat, and drizzle with the boiled cider or apple juice concentrate. While the apples are cooking, preheat the oven to 425°F.
3. Roll the dough on a lightly floured surface to a 9" circle. Place the dough over the apples, tucking the edges inside the pan. Prick the pastry lid all over with a fork.
4. To bake the tarte: Bake the tarte tatin for 20 to 30 minutes, or until the crust is golden brown and crisp. Remove from the oven, cool slightly, then run a spatula around the edge of the pan and invert onto a serving plate. Serve warm or at room temperature.
Title: Lemon Yum Yum Cake
Ingredients:
- 1 eggs
- 2 water
- 1 1/3 crushed pineapple
- 1/3 lemon pudding mix
- 16 instant lemon pudding
- 1 milk
- 1
- 1 1/2
Instructions:
1. Bake 1 lemon cake according to pkg. directions in a 9x13 pan.
2. Add enough water to pineapple juice to make 2 cups liquid. Prepare 1 pkg. lemon pudding according to directions using the 2 cups liquid.
3. Cool until warm; fold in the pineapple.
4. Spread over the cake.
5. Mix topping ingredients together.
6. Beat to soft peaks.Spread over pineapple mixture.
7. . Refrigerate till serving time.
Title: Molten Chocolate Cake with Espresso Creme Anglaise
Ingredients:
- 2 unsalted butter
- 3 cocoa powder
- 3 unsalted butter
- 2 eggs
- 2 sugar
- 3 all-purpose flour
- 1 1/2 sugar
- 3
- 1/3
- 1 1/2
- 3
Instructions:
1. Instructions for Cake: Preheat oven to 400 degrees.
2. Butter the round molds with the unsalted butter and dust with cocoa powder, tapping out excess cocoa.
3. Melt the extra bitter chocolate and the unsalted butter in a double boiler.
4. In an electric mixer, beat the eggs, yolks, and sugar until light and fluffy.
5. Stir in the chocolate/butter mixture.
6. Add all the flour and mix until just incorporated.
7. Pipe or carefully spoon the batter into the prepared molds, filling no more than 1/2 full.
8. Place the filled molds on a baking sheet.
9. Refrigerate for a minimum of 20 minutes.
10. The batter will hold overnight in the refrigerator after it's been put into the molds.
11. Bake for 7 to 9 minutes.
12. The tops will have cracks, the sides will be set, but the centers will be very soft.
13. Instructions for Espresso Creme Anglaise: Whisk the yolks and the sugar together until thickened and pale yellow.
14. In a small pot warm the cream just to the boiling point over medium heat.
15. While whisking, add some of the hot cream into the egg mixture.
16. Pour into the pot with the rest of the cream and stir with a wooden spoon or rubber spatula until the mixture thickens enough to coat the back of the spoon.
17. Add the espresso.
18. Refrigerate until ready to use.
19. When cakes are done, drizzle with the creme.
Title: Coffee Mocha Icing
Ingredients:
- 3 butter
- 2 brewed coffee
- 3 vanilla
- 3 confectioners' sugar
Instructions:
1. In a bowl using an electric mixer on medium speed mix the cocoa powder with butter, coffee and vanilla until creamy and smooth.
2. Add in confectioners sugar starting with 1/2 cup and adding in more until desired consistency is achieved.
Title: Fruit Tzimmes
Ingredients:
- 1/2 brown rice
- 1/2 honey
- 4 cinnamon
- 1/4 salt
- 1/2 boiling water
- 2 flour
- 2 butter
- 2 water
- 1
Instructions:
1. Wash fruit in hot water; drain well.
2. Combine fruit with rice, honey, seasonings and water.
3. Bring to a boil, then reduce heat and simmer slowly until the rice is tender (about 20 minutes). If necessary, add a little water.
4. Heat flour over medium heat in a small skillet until light brown, stirring constantly to prevent burning. Stir in butter.
5. Slowly add water, stirring constantly. When smooth and thick, add to fruit mixture. Cook until the fruit liquid has thickened.
6. Transfer to a casserole; brown lightly under the broiler flame for a few minutes.
7. Serve hot as a dessert -- we serve it as a side dish with meat and poultry, also.
Title: Chocolate Orange Truffle Pudding
Ingredients:
- 1 sugar
- 2 milk
- 2 egg
- 2/3
- 1
Instructions:
1. Heat milk in saucepan to a simmer.
2. Blend sugar, liqueur, egg, and chocolate chips in blender for 30 seconds.
3. With blender on, add hot milk and blend one minute.
4. (Hot milk will"cook" the egg).
5. Pour into individual serving cups.
6. Chill and top with whipped cream.
7. Can substitute other flavored liqueurs like hazelnut, amaretto or coffee.
Title: Dutch Apple Cake
Ingredients:
- 1 butter
- 1/2 margarine
- 2 eggs
- 1 brown sugar
- 3/4 cinnamon
- 1 butter
- 1/4 margarine
- 1/2 pecans
- walnuts
Instructions:
1. In large bowl, combine dry cake mix, melted butter and eggs; blend well.
2. Spread on bottom of 13 x 9 inch baking pan.
3. Spoon pie filling evenly over batter.
4. In small bowl, combine brown sugar and cinnamon.
5. Cut in softened butter.
6. Stir in nuts.
7. Sprinkle over pie filling.
8. Bake at 350°F for 50 minutes or until cake springs back when lightly touched.
Title: Lemon Loaf
Ingredients:
- 1 1/2 flour
- 1 white sugar
- 2 eggs
- 1 baking powder
- 1/2 salt
- 6 butter
- 1/2 milk
- 1 lemon, rind of
- 1 sugar
Instructions:
1. Preheat oven to 325-350 F.
2. Cream sugar, butter, eggs and milk.
3. Sift in dry ingredients.
4. Add lemon rind.
5. Bake for one hour in loaf or tube pan till toothpick in centre comes out clean and edges are just barely golden.
6. Mix glaze ingredients. May be warmed on stove briefly, if necessary, to melt ingredients. Spoon over loaf while still warm--approximately 10-15 minutes after removing from oven.
Title: Cranberry Indulgence Pie
Ingredients:
- 1 white sugar
- 1/3 brown sugar
- 1/2 flour
- 1 orange zest
- 1/8 cinnamon
- 1/8 ground nutmeg
- 3 eggs
- 1/4 butter
- 1 1/2 fresh cranberries
- 1/2 pecan pieces
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In mixing bowl, combine sugars, flour, cinnamon and nutmeg. Add orange zest and combine some more. Beat in eggs at medium speed, one at a time. Fold in the melted butter, then add the cranberries and beat at low speed. I like to beat them just enough to crush some of the berries so the filling gets a little bit pink, but not too much--you want the berries whole in the filling. Finally, fold in the pecans to blend evenly throughout. Pour filling into pie shell.
3. Bake for 35-40 minutes. Keep an eye on the pie. The top may get a light brown meringue-y look. That's ok--it's delicious and lightly brittle. I use a cake tester or toothpick in the center to see if it has baked long enough to set. A clean toothpick means it's done. Allow the pie to sit about 15 minutes before cutting.
Title: Apple Fritters
Ingredients:
- 1 all-purpose flour
- 3 granulated sugar
- 1/4 salt
- 1 beer
- 5 -6 apples
- 2 confectioners' sugar
Instructions:
1. Stir together flour, granulated sugar, and salt, then add beer, and whisk to combine.
2. Heat oil in a deep fryer (or a 5-quart heavy pot), until the thermometer registers 375°F.
3. Dip apple slices in batter, shaking off excess, and fry, about 8 at a time, until golden, about 1 1/2 minutes on each side.
4. Transfer fritters with a slotted spoon to paper towels to drain.
5. Serve warm, dusted with confectioners' sugar.
Title: Chocolate Mint Whoopie Pies
Ingredients:
- 1/2 sugar
- 3 canola oil
- 1 egg
- 1 all-purpose flour
- 1/4 baking soda
- 1/2 salt
- 1/4 nonfat milk
- 4 butter
- 2 confectioners' sugar
- 1 1/3
- 1/8
- 4
Instructions:
1. In a bowl, beat sugar and oil until crumbly. Add egg; beat for 1 minute. Combine flour, cocoa, baking soda and salt. Gradually beat into sugar mixture. Add 2 tablespoons milk; mix well. With lightly floured hands, roll dough into 36 balls.
2. Place 2 inches apart on baking sheets coated with cooking spray. Flatten slightly with a glass coated with cooking spray. Bake at 425° for 5-6 minutes or until edges are set and tops are cracked. Cool for 2 minutes before removing to wire racks to cool.
3. In a mixing bowl, combine butter and confectioners' sugar until crumbly. Beat in extract, food coloring in desired and remaining milk. Spread on the bottom of half of the cookies; top with remaining cookies. Yield: 1-1/2 dozen.
Title: Caramel Frosting (Mom's Recipe)
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/4 milk
- 2 -3 powdered sugar
Instructions:
1. Melt butter in saucepan. Add brown sugar. Bring to a boil over medium heat 2-3 minutes. Add milk, keep stirring until mixture comes to a full boil. Remove from heat and cool for 30 minutes. Gradually add powdered sugar until the desired consistency is obtained.
2. If frosting becomes too stiff add milk as necessary.
Title: Macarons
Ingredients:
- 1 1/2 confectioners' sugar
- 3/4 salt
- 3 granulated sugar
- 1 bittersweet chocolate
- 3 heavy cream
- 3 unsalted butter
- 4 confectioners' sugar
- 1/2 salt
- 1/2 heavy cream
- 2
- 1
- 2 -3
Instructions:
1. Cookies:
2. Combine confectioner's sugar and almond flour in a food processor. Pulse until blended and finely ground.
3. Line 2 large baking sheets with parchment paper. Preheat oven to 350 degrees F.
4. Whip egg whites and salt in a stand mixer on medium high speed until frothy. Gradually beat in granulated sugar, 1 T. at a time, until stiff peaks form, about 2 minutes.
5. Fold 1/3 of the confectioner's sugar mixture into the egg whites. Fold in remaining confectioner's sugar mixture and food coloring. Transfer to a large piping bag (do not overfill the bag, use part of the batter at a time) and snip off a 1/2 inch opening.
6. Pipe batter in 1 1/4 inch circles onto parchment paper. Let stand at room temperature for 15-20 minutes.
7. Bake cookies, one sheet at a time, for 15 minutes. Cool completely on paper on wire racks.
8. Ganache:
9. Place chopped chocolate in a small bowl.
10. In a small saucepan, heat cream just until steaming. Pour over chocolate and stir until smooth.
11. Refrigerate until good spreading consistency.
12. Filling:
13. Beat butter until smooth. Add confectioner's sugar and salt, beat on low speed until blended. Add heavy cream and beat until good spreading consistency.
14. Divide in half, tint half with gel food coloring.
15. Carefully remove cookies from parchment. Spread ganache or plain or tinted filling onto flat side of cookie. Sandwich with another cookie. Repeat with all cookies.
Title: Vegan Graham Cracker Pie Crust
Ingredients:
- 1 graham crackers
- 2 1/2 maple syrup
- 2 tahini
- 1 1/2 water
Instructions:
1. Pulverize the Graham crackers in a food processor.
2. Add the remaining ingredients and process until blended.
3. Press the mixture evenly into a 9-inch pie pan.
4. If unbaked filling is to be used, bake the crust in a pre-heated 350 degree oven for 20-30 minutes.
5. Otherwise, bake the pie as directed.
Title: Citrus Chocolate Fudge Cake
Ingredients:
- 2 cream cheese
- 3 cinnamon
- 1 eggs
- 1 grapefruit juice
- 3 pecans
- 1 butter
- 1/2
- 2
- 1
- 3/4
- 3
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Grease and flour a 12-cup ring pan.
3. Melt chocolate and cream cheese in 2-quart saucepan over.
4. low heat.
5. Stir until blended.
6. Set aside to cool.
7. Place cake mix and cinnamon in mixing bowl.
8. In a medium bowl, whisk together eggs, grapefruit juice, corn oil and orange liqueur.
9. Add to cake mix along with the cooled chocolate mixture.
10. Beat about 3 minutes.
11. Stir in the chips and pecans.
12. Pour into the pan.
13. Bake 55 to 60 minutes, or until cake tests done.
14. Let sit in pan 10 minutes before removing to rack to cool.
15. GLAZE: Melt 3 ounces of chocolate and butter in 1 1/2 quart saucepan.
16. Stir until blended.
17. Drizzle over cooled cake.
18. Allow glaze to set before serving.
Title: Swedish Rum Cake - Bundt
Ingredients:
- 4 eggs
- 1 3/4 sugar
- 3 lemon, rind of
- 1 flour
- 2 1/2 baking powder
- 1 3/4 milk
- 2/3 butter
- 2/3 sugar
- 1/3 water
- 2/3 rum
- 2/3
Instructions:
1. Beat eggs, sugar, rum extract and lemon peel tog until light and fluffy.
2. Sift tog dry ingredients, add to creamed mixture alternately with milk.
3. Stir in butter.
4. Bake in greased and floured bundt pan at 350 degF for 50-60 minutes or until cake tests done.
5. Cool in pan for 10-15 minutes, then turn out onto serving plate.
6. In saucepan cook tog sugar and water until sugar is dissolved; cool and add rum.
7. Pour over cake.
8. May be served warm or cold.
Title: Grandma's Frosting
Ingredients:
- 1/4 butter
- 1 1/2 - 2 powdered sugar
- 2 -3 milk
- 1 coffee
- 1 vanilla extract
- cocoa powder
Instructions:
1. Cream butter and sugar together. Slowly add enough milk to make the frosting spreadable. Add the vanilla. Adjust milk and powdered sugar until desired consistency.
2. For chocolate icing, add the cocoa powder.
3. For mocha icing, delete the milk and add cocoa and cold coffee.
Title: Butterscotch Pudding on the Ritz
Ingredients:
- 2 milk
- 1/4 milk
- 2/3 dark brown sugar
- 1/4 cornstarch
- 2 butter
- 2 vanilla
- 1
Instructions:
1. Heat 2 cups milk with sugar in a medium saucepan just until it reaches a boil.
2. Meanwhile, in a large bowl whisk together remaining 1/4 cup milk with cornstarch, then egg yolks.
3. Gradually whisk about 1/2 cup hot milk into egg mixture. Gradually whisk egg mixture back into saucepan.
4. Whisk continuously until mixture reaches a full boil, making sure to get in the corners of pan.
5. Reduce heat and continue to simmer 1 minute while stirring.
6. Remove from heat, then stir in butter, then vanilla.
7. Pour into a serving bowl or individual dessert cups.
8. Cover and refrigerate until cold.
9. Serve with a dollop of whipped cream if desired.
Title: Mandel Bread (traditional Jewish holiday cookie)
Ingredients:
- 1/2 sugar
- 1/2 eggs
- 2 flour
- 2 baking powder
- 1 baking soda
- 1/2 vanilla
- 1 walnuts
- 1 lemon, zest of
- 1/2
- 1
Instructions:
1. Preheat oven to 350° degrees F.
2. Beat eggs, add sugar and oil and mix well.
3. Add remaining ingredients and mix well.
4. Refrigerate dough for several hours or overnight.
5. On heavily floured surface, shape into 3 narrow loaves.
6. Bake on floured sheet for 20- 25 minutes.
7. Slice diagonally while hot.
8. Place slices on greased and floured sheet and toast for 2 minutes per side at 450°F.
Title: Pot O' Gold Cookies
Ingredients:
- 3/4 unsalted butter
- 1/2 sugar
- 1/2 light brown sugar
- 1 egg
- 1 1/2 vanilla extract
- 1 baking soda
- 1/2 salt
- 1/4 cocoa powder
- 2 all-purpose flour
- 24
Instructions:
1. Preheat oven to 350 degrees F. Line 3 baking sheets with silicone baking mats or parchment paper. You don’t have to do this, but it will make it much easier to clean if some of the caramel leaks through.
2. In a large mixing bowl, beat the butter, granulated sugar and brown sugar until light and fluffy. Add egg and vanilla; beat well. Mix in baking soda, salt, cocoa powder and flour until well combined, but do not over mix.
3. Shape dough into 1” balls. Flatten slightly in the palm of your hand. Place one Rolo in the middle and roll the dough up around it so that it is completely enclosed. Place on prepared cookies sheets – 8 to a sheet, staggering them, as they will spread quite a bit when baked.
4. Bake 9-11 minutes until puffy and the edges are set. They will appear very fluffy but will gradually flatten out slightly as they cool.
5. Cool 1-2 minutes on pans and then remove to wire racks and cool completely before storing in an airtight container.
Title: Lemon Krisp Cookies
Ingredients:
- 1 butter
- 1 egg
- 1/2 lemon, rind of
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients in a large mixing bowl until well mixed.
3. Shape into 1 inch balls and place 2 inches apart on ungreased cookie sheets.
4. Bake for 10 to 12 minutes.
5. Leave on cookie sheets for a minute or two and then cool completely on wire racks.
Title: Bimuelos or Zalabia
Ingredients:
- 5 sugar
- 2 water
- 1 fresh lemon juice
- 1 rose water
- 2 active dry yeast
- 1 sugar
- 3 warm water
- 3 1/3 flour
- 1/2 salt
Instructions:
1. To make the syrup, combine sugar, water and lemon juice in a small saucepan. Simmer until thick enough to coat the back of a metal spoon, about 15 minutes. Remove from heat and stir in the rose or orange blossom water. Cover and refrigerate.
2. Make the dough by dissolving the yeast and sugar in 1/2 cup warm water; let stand 5 to 10 minutes until it begins frothing. Meanwhile, measure the flour into a large bowl and mix in the salt. Add the yeast mixture and stir. Stir in the remaining water gradually while stirring; beat vigorously for about 10 minutes until smooth and elastic. Cover with a damp cloth and let rise in a warm place for at least 1 hour. Beat the batter once more and let it rise again.
3. Make the fritters in batches. Drop dough by the teaspoon or tablespoon into 1 1/2 inches of sizzling oil and fry until puffed, crisp and golden, turning them to brown evenly. It may be easier if you dip the spoon in oil so that the batter rolls off the spoon easily. The batter is light and produces irregular, rather than perfectly round shapes. If the oil is not hot enough to begin with, the batter tends to flatten out.
4. Lift the fritters out with a slotted spoon, drain on paper towels and dip them in the cold syrup for a few seconds (you may let them soak in the syrup a little longer).
Title: Flourless Chocolate-Hazelnut Cake
Ingredients:
- 12 bittersweet chocolate
- 3/4 unsalted butter
- 6 eggs
- 1 golden brown sugar
- 1/2 hazelnut-flavored liqueur
- 1 hazelnuts
- 1 kosher salt
- 1 heavy whipping cream
- toasted hazelnuts
Instructions:
1. Position rack in center of oven and preheat to 350°F
2. Butter 9-inch-diameter springform pan.
3. Line bottom of pan with parchment paper round.
4. Wrap outside of pan tightly with 3 layers of heavy-duty foil.
5. Combine chocolate and butter in medium metal bowl; set bowl over saucepan of simmering water.
6. Whisk until mixture is melted and smooth.
7. Remove bowl from over water.
8. Whisk eggs, golden brown sugar, and 1/4 cup Frangelico in large bowl to blend.
9. Add chocolate mixture and whisk until smooth.
10. Stir in ground hazelnuts and 1 teaspoon coarse kosher salt.
11. Transfer batter to prepared pan.
12. Place springform pan in large roasting pan.
13. Pour enough hot water into roasting pan to come halfway up sides of springform pan.
14. Place in oven and tent springform pan loosely with foil.
15. Bake until cake is set in center and top is dry to touch, about 1 1/2 hours (top of cake will remain shiny).
16. Remove cake from roasting pan; remove foil from top and outside of pan.
17. Cool cake in pan on rack.
18. ***Chill cake until cold, about 3 hours.
19. (DO AHEAD: Can be made 3 days ahead.
20. Cover and keep chilled.).
21. Using electric mixer, beat whipping cream and remaining 1/4 cup Frangelico in medium bowl until soft peaks form.
22. Run knife around pan sides to loosen cake.
23. Release pan sides.
24. Cut cake into wedges.
25. Transfer to plates.
26. Top with whipped cream; sprinkle with chopped toasted hazelnuts.
27. ***Cook time does not include chill time.
Title: Annapolis Marinated Pineapple
Ingredients:
- 1 sugar
- 1/2 water
- 1/2 Grand Marnier
- 1/2 fresh lime juice
- 1
Instructions:
1. Boil sugar & water for one minute.
2. Add Grand Marnier, lime juice, and orange rind.
3. Place pineapple in serving bowl and pour sauce over. Let pineapple marinate in refrigerator for 2 hours or more, stirring occasionally.
4. Serve cold with toothpicks as appetizer or in bowl for dessert.