lumicero/recipes-ing2inst huggingface dataset:
Title: Red, White and Blue Dessert
Ingredients:
- 2 cream cheese
- 1/2 sugar
- 1/2 vanilla extract
- 1/2 heavy cream
- 2 strawberries
- 2 blueberries
- 2
Instructions:
1. In a large mixing bowl, beat cream cheese, sugar and extracts until fluffy.
2. Fold in the whipped cream.
3. Place a third of the mixture in a 4qt bowl.
4. Reserve 20 strawberries halves and 1/2 cup of blueberries for garnish.
5. Layer half of the remaining strawberries and blueberries over cream mixture.
6. Top with another third of the cream mixture and the remaining berries.
7. Spread the remaining cream mixture on top.
8. Use the reserved strawberries and blueberries to make a flag on top.refrigerate.
Title: Cappuccino Cookies
Ingredients:
- 1 butter
- 2 brown sugar
- 2 milk
- 2 instant coffee granules
- 2 eggs
- 1 vanilla
- 1/2 flour
- 4 baking powder
- 1 ground nutmeg
- 1/2 salt
- 1/4 white chocolate chips
Instructions:
1. Beat butter in large bowl with electric mixer at medium speed until smooth.
2. Add brown sugar; beat until well blended.
3. Heat milk in small saucepan over low heat; add coffee granules, stirring to dissolve.
4. Add milk mixture, eggs, rum extract and vanilla to butter mixture. Beat at medium speed until well blended.
5. Combine flour, baking powder, nutmeg and salt in large bowl. Gradually add flour mixture to butter mixture, beating at low speed after each addition until blended.
6. Shape dough into 2 logs, about 2 inches in diameter and 8 inches long (dough will be soft; sprinkle lightly with flour if too sticky to handle).
7. Roll logs in chocolate sprinkles, coating evenly, or leave rolls plain and dip in chocolate after baking. Wrap each log in plastic wrap; refrigerate overnight.
8. Preheat oven to 350°F Grease cookie sheets.
9. Cut into 1/4-inch-thick slices; place 1 inch apart on cookie sheets.
10. Bake 10-12 minutes or until edges are lightly browned. Transfer to wire rack to cool. Dip plain cookies in melted semisweet or white chocolate.
Title: Jamaican Banana Cups
Ingredients:
- 1 orange
- 6 bananas
- 1/2 brown sugar
- 6 unsalted butter
- 6 dark rum
- 1/2 rolled oats
- 3 ground cinnamon
- 1/2 pecans
- 6
- 3/4
Instructions:
1. Heat oven 400F.
2. Finely grate 1 tsp orange zest and squeeze 6 Tbs juice from orange.
3. Cut bananas into 1/4" slices Combine 1/2 of the sugar 1/3 or the butter and 1/2 of the rum in large frying pan.
4. cook over medium heat, stirring frequently, until sugar has dissolved and mixture is starting to bubble.
5. Stir in bananas and toss until evenly coated.
6. Remove from heat.
7. Divide half of banana mixture among 4 1-cup ramekins.
8. Sprindle each with 1 Tbs breadcrumbs.
9. Top with remaining banana mixture.
10. Spoon orange juice over each ramekin Combine remaining breadcrumbs, sugar and butter with oats, orange zest and cinnamon, blending with fingertips until mixture resembles coarse crumbs.
11. Sprinkle over bananas.
12. Bake until topping is crisp and golden, about 15 minutes.
13. Serve warm, topped with cream and sprinkled with nuts.
Title: Peanut Butter Chocolate Chip Bundt Cake
Ingredients:
- 1 1/2 whole wheat pastry flour
- 1 cake flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 butter
- 1/2 sugar
- 1 vanilla extract
- 2 low-fat buttermilk
- 2 peanut butter
- 1/3 water
- 1 1/2 vanilla extract
- 1 confectioners' sugar
- 2 salt
- 1 1/2
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F Coat a 10" bundt pan with cooking spray.
2. In a medium bowl, mix together the flours, baking powder and soda and salt.
3. In an electric mixing bowl, beat together the peanut butter & butter for 1 minute.
4. Add the sugar, egg whites and vanilla and beat for 2 minutes.
5. Mix in the mini chocolate chips on low. Then continue on low and add the dry ingredients alternating with the buttermilk until incorporated.
6. Scrape batter into bundt pan and spread level.
7. Bake for 55 - 60 minutes or until a wooden pick inserted comes out clean. Cool in the pan on a rack for 10 mniutes.
8. Invert and release from the pan. Slip strips of paper under cake to prepare for glazing.
9. Glaze: In a small bowl, stir together the glaze ingredients. Add a little more water if it is not thin enough. Drizzle glaze over the cake using a spoon.
10. Remove paper, cut and serve.
Title: Carrot Cookies
Ingredients:
- 1 carrot
- 1/2 shortening
- 1/2 butter
- 3/4 sugar
- 1 egg
- 2 1/2 baking powder
- 2 salt
- 1/2 orange, zest of
- 1 orange, juice of
- 2 confectioners' sugar
- 1
- 1/2
Instructions:
1. Cream shortening, soft butter and sugar.
2. Add egg and pureed carrots. Beat well.
3. Add orange juice and orange peel.
4. Sift dry ingredients and add as mixer on low speed.
5. Add nuts.
6. Can cover and refrigerate before baking.
7. Drop by teaspoon on greased baking sheet. Bake at 375 degree oven for 10 minutes.
8. Place cookie sheet on cooling rack for 5 minutes.
9. Remove cookies to another cooling rack, until cool to touch.
10. Make icing from remaining orange juice, rind and confectioners sugar. I like to 'glaze' cookies, rather than 'ice' them. Let sit on drying rack for 1 hour. Place in covered container to store.
Title: Apple - Pecan Sticky Buns
Ingredients:
- 2 tart apples
- 1 1/4 brown sugar
- 1 light brown sugar
- 3/4 butter
- 2 flour
- 1/4 granulated sugar
- 1 baking powder
- 3/4 baking powder
- 3/4 salt
- 2 eggs
- 1 heavy cream
- 1 pecans
- 1/2 ground cinnamon
- 2 honey
Instructions:
1. Preheat the oven to 400. Grease a 9-inch square baking pan. Place the apples, 1 tablespoon brown sugar and 1 tablespoon butter on a parchment-paper-lined baking sheet; toss to coat. Cover loosely with foil and roast until tender, 15 minutes. Lower the oven temperature to 350°F.
2. Meanwhile, using an electric mixer, blend the flour, granulated sugar, baking powder and 1/4 teaspoon salt at low speed. Add 5 tablespoons butter and mix until crumbly. In a small bowl, whisk the eggs with 1/2 cup cream, then mix into the dry ingredients.
3. On a lightly floured surface. roll out the dough to form a 9-inch rectangle. In a small bowl, mix 1/2 cup brown sugar, the pecans and cinnamon. Cut up 2 tablespoon butter and dot the dough. Sprinkle the brown sugar mixture on top and cover evenly with the roasted apples. Roll up the dough, jelly roll-style, and cut crosswise into 9 slices; place the slices cut side down on the prepared baking pan. Bake until golden 35-40 minutes. Transfer to a rack to cool.
4. Meanwhile, in a sauce pan, bring the remaining 4 tablespoons butter, 3/4 cup brown sugar, 1/2 cup cream, 1/2 teaspoon salt and the honey to a boil, stirring. Whisk until reduced, about 2 minutes. Let cool slightly Drizzle the sauce over the warm buns.
Title: Spanish Cream
Ingredients:
- 1 unflavored gelatin
- 2/3 sugar
- 2 1/2 milk
- 3 eggs
- 1 vanilla
Instructions:
1. Mix 1/3 cup sugar and gelatin in the top of a double boiler set over simmering water.
2. Slowly stir in milk and stir until sugar and gelatin are completely dissolved.
3. Beat the egg yolks until light then blend a bit of the hot mixture into it.
4. Add the egg yolk mixture to the gelatin mixture and cook, stirring constantly until thickened.
5. Mix in vanilla and then chill until mixture mounds slightly when dropped from a spool.
6. Beat eggs whites until they form soft peaks, gradually beat in the remaining 1/3 cup sugar until stiff peaks form.
7. Fold the custard mixture into the eggs whites and spoon into 6 goblets and chill until firm.
8. If desired, top with fresh fruit or chocolate or butterscotch sauce.
Title: Apple Snack Cake
Ingredients:
- 1 1/4 boiling water
- 1 quick oats
- 1 3/4 old fashioned oats
- 3/4 all-purpose flour
- 3/4 granulated sugar
- 1/2 brown sugar
- 2 wheat germ
- 1 baking soda
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/2 salt
- 2 apples
- 1/3 egg
- 1 vanilla extract
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 13- by 9-inch baking pan with cooking spray.
3. In large bowl, combine boiling water and oats; set aside.
4. In medium bowl, combine flour, sugars, wheat germ, baking soda, cinnamon, nutmeg, salt and nuts; mix well.
5. Add apples, oil, egg, egg whites and vanilla to oat mixture; mix well.
6. Add dry ingredients, mixing just until moistened.
7. Pout into prepared pan.
8. Bake 40 to 45 minutes, until wooden pick inserted in center comes out clean.
9. Cool completely on wire rack.
Title: Molasses Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1/4 molasses
- 1 egg
- 2 flour
- 2 baking soda
- 1/2 salt
- 1 cinnamon
- 1/2 clove
- 1/2 ginger
Instructions:
1. Cream the shorting and sugar together in a large bowl. Add molasses and the egg and mix well.
2. In a separate bowl mix together the flour, baking soda, salt, cinnamon, cloves, and ginger.
3. Slowly add the dry ingredient mixture to the wet a little at a time until well blended.
4. Chill over night in the refrigerator.
5. Form into 1 1/2 inch balls and roll in sugar. Place on a cookie sheet and bake for 8 to 10 minutes at 375 degrees.
Title: Orange Pumpkin Poppy Seed Cake
Ingredients:
- 1 pumpkin
- 1 eggs
- 3 poppy seed
- 2/3 powdered sugar
- 1/4
- 1 1/2
- 2 -3
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour as 12-cup bundt pan.
3. Combine cake mix, pumpkin, eggs and orange juice in a large mixer bowl.
4. Beat on low speed until moistened and then beat on medium speed for 2 minutes.
5. Add poppy seeds and mix until blended.
6. Pour into prepared bundt pan.
7. Bake for 35-40 minutes or until pick inserted in center comes out clean.
8. Cool in pan on wire rack for 10 minutes and then remove to wire rack to cool completely.
9. *****FOR GLAZE****.
10. Sift the powdered sugar until fine.
11. Mix the powdered sugar with 2-3 tbls of orange juice in a small bowl and stir until smooth.
12. Drizzle glaze over cooled cake and allow to set up before serving.
Title: Mocha Flan Cake Almendrado #RSC
Ingredients:
- 1 3/4 instant coffee granules
- 1 boiling water
- 3/4 canola oil
- 1 1/4 canola oil
- 1 eggs
- 1/2 cream cheese
- 1/2 sweetened condensed milk
- 7 heavy cream
- 1 skim milk
- 1
- 1/3
- 1
- 1/4
- 2
Instructions:
1. Heat oven to 350 degrees. Spray a 14 cup fluted tube pan (Bundt) thoroughly with non-stick cooking spray. In a small bowl, dissolve 3/4 teaspoon instant coffee granules in boiling water. Stir in caramel topping. Pour topping mixture into prepared pan.
2. In a small bowl, heat 1/4 cup cola beverage; dissolve remaining 1 teaspoon coffee granules in heated cola and mix with remaining 1 cup cola. Place cake mix, cola mixture, 1/2 cup canola oil and 3 eggs into large mixing bowl and blend with electric mixer until moistened. Beat with mixer on medium speed for 2 minutes. Pour cake batter into cake pan over caramel topping.
3. To make the flan layer, place softened cream cheese cubes, condensed milk, heavy cream, and skim milk into a food processor bowl fitted with a metal blade. Add remaining 4 eggs and almond extract and process until smooth, pulsing at first so it doesn’t splatter. Spoon mixture over cake batter in pan. Using a sheet of Reynolds Heavy Duty Non-stick aluminum foil, with non-stick side facing cake, cover the pan TIGHTLY with the foil – important!
4. Place the covered tube pan, fluted side down, into a larger pan with at least 2-inch sides and place on oven rack. Pour very hot (heated to just below boiling) around covered pan about half way up the pan for a bain marie. Bake in 350 oven for 2 hours. Remove fluted cake pan from pan of water and allow to cool for 15 minutes. Remove the aluminum foil and invert cake onto a large platter. Cool completely at room temperature; sprinkle toasted sliced almonds over top of flan. Place chocolate chips in a small microwave-safe bowl with remaining 1/2 teaspoon canola oil. Microwave on High for about 45 seconds stirring halfway through, until melted. Place mixture into a sandwich size ziplock plastic bag and seal. Just barely cut one of the corners to make a pastry bag. Squeeze and drizzle chocolate over almonds. Refrigerate until chilled completely before serving.
Title: Mae Mortensen's Butter Pecan Cookies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/4 sugar
- 2 sugar
- 1 cold water
- 1 vanilla extract
- 2 all-purpose flour
- 1 ground pecans
- sugar
Instructions:
1. Cream the butter and margarine. Gradually add 1/4 cup plus 2 tbsp sugar, beating well at medium speed of an electric mixer.
2. Add the water and vanilla, beating well. Gradually add the flour to the creamed mixture, beating well. Stir in ground pecans.
3. Shape dough into 1-inch balls; place 2 inches apart on a greased cookie sheet. Flatten the balls to 1/4 inch thickness with the palm of your hand. Bake at 350 degrees for 10 to 12 minutes. Let cool slightly on the cookie sheet.
4. Roll cookies in additional sugar to coat. Let cool completely on wire racks.
Title: Pumpkin-Chocolate Torte With Pumpkin Whipped Cream With Weight W
Ingredients:
- 3/4 butter
- 1 canola oil
- 1 eggs
- 3 pumpkin puree
- 2 sugar
- 1 vanilla extract
- 1/2 pumpkin pie spice
- 1/2 salt
- 1 heavy cream
- 3/4 sugar
- 1/4 vanilla extract
- 1/4 pumpkin puree
- 1
- 1/2
- 2
Instructions:
1. To prepare torte: Preheat oven to 350°F.
2. Coat a 9-inch springform pan with cooking spray. Line the bottom with parchment paper and spray the paper.
3. Combine 1/2 cup chocolate chips, butter and oil in a small saucepan. Place over medium-low heat, stirring frequently with a spatula, until melted.
4. Beat eggs, egg whites, 1 cup pumpkin, 1/2 cup sugar, cocoa powder, 1 teaspoon vanilla, pumpkin pie spice and salt in a large mixing bowl with an electric mixer on medium speed for 5 minutes. Add the melted chocolate and beat until combined. Scrape the batter into the prepared pan.
5. Bake the torte in the middle of the oven until the edges are set and the center just barely jiggles when the pan is gently shaken, 30 to 40 minutes. Let cool on a wire rack to room temperature, about 1 1/2 hours.
6. Melt the remaining 1/4 cup chocolate chips (see Tip). Decoratively drizzle the melted chocolate over the top of the cooled torte. Cover the pan with plastic wrap and refrigerate until chilled, about 2 hours (or up to 1 day).
7. To prepare topping: Just before serving, beat cream with 1 tablespoon sugar in a medium bowl with an electric mixer until soft peaks form. Add 1/2 teaspoon vanilla and continue to beat until stiff peaks form. Gently fold in 2 tablespoons pumpkin puree. Remove the pan sides and slice the torte. Serve each portion with a dollop (about 1 tablespoon) of the pumpkin whipped cream.
8. Tips & Notes.
9. Make Ahead Tip: Refrigerate torte for up to 1 day. Finish with Step 7 just before serving. Equipment: 9-inch springform pan, parchment paper.
10. Tip: Melt chocolate in a small bowl in the microwave on Medium (50%) for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Title: Tres Leches:three Milk Cake
Ingredients:
- 3/4 butter
- 1 1/2 white sugar
- 9 vanilla extract
- 1 all-purpose flour
- 2 baking powder
- 1 1/2 milk
- 1 cream of tartar
- 9 heavy whipping cream
- 1 evaporated milk
- 2 sweetened condensed milk
- 1 heavy whipping cream
- 1 white sugar
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well with each addition, then stir in the vanilla. Sift together the flour and baking powder. Add the flour mixture alternately with the milk; beat well after each addition. In a large glass or metal mixing bowl, beat egg whites and cream of tartar until whites form stiff peaks. Gently fold the egg whites into the cake batter using a rubber spatula. Spread the mixture evenly into the prepared pan.
3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
4. In a small bowl, stir together the 2 cups heavy cream, evaporated milk and sweetened condensed milk. Pour the mixture over the cake until it wont absorb any more. You may have 1/3 to 1/4 left over. That's okay.
5. Combine the whipped cream and sugar, spread over soaked cake. Refrigerate cake until serving, Pour leftover milk mixture onto plates and swirl in jam if desired, before setting cake on the plates.
Title: Fresh Peach Turnovers
Ingredients:
- 1/2 sugar
- 2 cornstarch
- 2 butter
- 1 cinnamon
- 1/2 nutmeg
- 1/4 frozen puff pastry
- 2 egg
- 1 powdered sugar
- 1/2
Instructions:
1. Preheat oven to 400º.
2. As you're slicing the peaches, save the juice.
3. Combine peach juice with sugar and cornstarch in saucepan. Cook until thick and bubbly.
4. Add peaches, butter, cinnamon and nutmeg.
5. Cool slightly.
6. Lightly roll out each pastry sheet on floured surface.
7. Cut each sheet into 4 squares.
8. Place some of peach filling on half of each square. Brush edges with beaten egg. Fold over into a triangle (or rectangle) and press to seal edges (or crimp with fork).
9. Place on baking sheets.
10. Bake at 400º for 10-15 minutes until lightly brown and puffy.
11. Cool on racks.
12. Sprinkle with powdered sugar. Or frost with a powdered sugar frosting.
Title: Diabetic Southern Peach Shortcake
Ingredients:
- 2 Equal sugar substitute
- 2 cinnamon
- 1/2 flour
- 1/2 baking powder
- 1 salt
- 2 egg
- 1 milk
- 2
- 1
- 1/4
Instructions:
1. Place peaches in bottom of well-greased 8-in.baking dish.
2. Sprinkle with 1 tablespoons Equal, the almond extract and cinnamon.
3. Combine flour, remaining sugar replacement, baking powder and salt in mixing bowl.
4. Add oil, egg and milk, stirring just to mix.
5. Spread evenly over peaches, and bake 30 minute at 400 degrees F.
Title: Blancmange
Ingredients:
- 1/3 granulated sugar
- 3 cornstarch
- 1/4 salt
- 2 1/4 milk
- 1 1/2 lemon juice
- 1/4 lemon peel
Instructions:
1. Combine the sugar, corn starch, salt and milk in a saucepan.
2. Stir consistantly over medium heat until boiling point.
3. Stir at boiling for 1 minute.
4. Remove from heat.
5. Add lemon juice and peel.
6. Chill and serve.
Title: Pistachio Pudding Ginger Ale Cake
Ingredients:
- 1 instant pistachio pudding mix
- 1 pistachio nut
- 1 ginger ale
- 1 eggs
- 1/2 instant pistachio pudding mix
- 1 sweetened condensed milk
- 3 non-dairy whipped topping
- 1
Instructions:
1. Combine cake ingredients; mix about 5 minutes on medium speed.
2. Spray two 9-inch cake pans with cooking spray; evenly divide the batter between pans.
3. Bake at 350º for 20 minutes.
4. Cool completely before frosting.
5. Frosting: combine all ingredients; stirring by hand.
6. Frost cake and refrigerate.
Title: No Sugar Raisin Cookies
Ingredients:
- 1 1/2 raisins
- 1/2 apple
- 1 water
- 1/2 butter
- 1 all-purpose flour
- 1 baking soda
- 1 vanilla extract
- 1 quick-cooking oats
- 2 eggs
- 3/4 walnuts
Instructions:
1. In a medium saucepan, combine the raisins, apples and water. Bring to a boil and cook for 3 minutes. Remove from heat and stir in the butter. Set aside to cool. In a medium bowl, stir together the flour and baking soda. Stir in the vanilla, eggs and the apple mixture until well blended. Fold in the oats and nuts. Cover dough and chill 8 hours or overnight.
2. Preheat oven to 350 degrees. Grease cookie sheets. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 8-10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Title: Apricot Orange Balls
Ingredients:
- 100 prunes
- 75 raisins
- 45 orange zest
- 1/2
- 2
- 125
- 90
Instructions:
1. Place prunes, apricots and raisins in a bowl.
2. Pour over the orange juice or liqueur and mix to combine.
3. Set aside for 1 hour to macerate.
4. Place fruit mixture in a food processor and process to finely chop.
5. Transfer fruit mixture to a bowl.
6. Add the orange zest, 75 g of the coconut and almonds.
7. Combine well.
8. Form fruit mixture into small balls, adding a little more orange if necessary.
9. Roll balls in remaining coconut to coat.
10. Place on a plate line with plastic food wrap, cover and chill until firm.
Title: Classic Vanilla Cupcake
Ingredients:
- 1 3/4 cake flour
- 1 1/4 flour
- 1 salted butter
- 2 sugar
- 1 baking powder
- 4 eggs
- 1/2 plain yogurt
- 1/2 vanilla extract
- 2
Instructions:
1. Preheat your oven to 350 and line your cupcake pan with cupcake liners.
2. In a bowl mix together cake flour, flour, sugar, and baking powder. Make sure these are combined well. With an electric mixer on medium speed, add butter. It will be easier to cut the butter into small squares at room temperature. Don't just add the whole stick.
3. In a separate bowl, whisk together eggs, milk, yogurt and vanilla extract. Add this to the dry vanilla cupcake ingredients and beat until combined but don't over beat!
4. With the vanilla cupcakes batter, fill lined cupcake tins until about 2/3 full. Bake for about 15-20 minutes (give or take a few). You will know your vanilla cupcakes are done when you pat on the tops and they spring back up at you. If they sink then the vanilla cupcakes need more time. If this is too confusing, you can always use the old toothpick in the center trick and that should do it.
5. As far as frosting the vanilla cupcakes goes, I would suggest using the buttercream frosting recipe. Decorate your vanilla cupcakes with colored sprinkles, sugar candies or fruit.
Title: Perfect Plum Cake
Ingredients:
- 2 sugar
- 1 eggs
- 3 vanilla
- 2 flour
- 1 salt
- 1 1/2 ground cloves
- 2 baking soda
- 1/2 cinnamon
- 1 walnuts
- 1/2
- 1
- 3/4
Instructions:
1. In large bowl, cream together sugar, oil, eggs and plum baby food.
2. Blend in vanilla and red food coloring.
3. Add flour, salt, ground cloves, baking soda, cinnamon.
4. Fold in walnuts.
5. Bake in greased bundt pan for 50 minutes to an hour at 325F.
6. Let cool before attempting to dislodge.
Title: Filled Date Swirl Cookies
Ingredients:
- 1/2 butter
- 2 brown sugar
- 2 eggs
- 3 flour
- 1 baking soda
- 1 cream of tartar
- 1 salt
- 1 vanilla
- 3/4 white sugar
- 1 boiling water
- 1 flour
- 1 dates
- 1 vanilla
- 1
Instructions:
1. I make the filling first so it can cool.
2. Mix sugar and flour in medium saucepan, pour in boiling water while stiring with a wisk.
3. Add nuts and dates and vanilla.
4. Cook til thick-not more than a minute.
5. Put to cool.
6. Begin cookie dough by creaming softened butter with brown sugar add eggs and remaining ingredients.
7. Dough will form large ball divide in half and roll out: spread with half the date-nut filling.
8. Roll like jelly roll.
9. Do same to second half.
10. And put in fridge to chill at least 2 hours.
11. The better you chill the dough the firmer your cookies will be.
12. Bake in preheated 325 degree oven about 20 min.
Title: Orange Pecan Beer Cake With Orange Glaze
Ingredients:
- 1 pecans
- 1/2 sugar
- 1 1/2 nutmeg
- 1/4 vanilla
- 1/4 all-purpose flour
- 3 baking powder
- 1 1/2 baking soda
- 1 1/2 butter
- 3/4 sugar
- 1 1/2 eggs
- 3 sour cream
- 1 1/2 vanilla extract
- 1 orange, juice and zest of
- 1 1/2 light brown sugar
- 1/2 butter
- 1 pecan halves
- 1/2
- 1
- 1/3
Instructions:
1. Preheat oven to 350°F Grease a 12-cup Bundt pan with butter or Crisco and dust with floor.
2. To prepare the filling, combine pecans, sugar, orange peel, nutmeg and vanilla. Cover.
3. To prepare the cake, combine flour, baking powder and baking soda. Beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in grated orange peel, orange juice and beer mixture, sour cream, and vanilla until smooth. Add flour mixture and stir only until smooth. Pour one-third of the batter into the prepared pan. Top with one-third of the filling. Repeat layers twice.
4. Bake 45 to 50 minutes, until a toothpick inserted into the cake comes out clean. Cool 10 minutes in pan; invert onto a serving plate.
5. To prepare the glaze, remove peel (without pith) from orange in long strips. Combine juice of the orange, sugar and butter in a small saucepan. Heat and gently simmer until mixture is slightly thickened, about 10 minutes. Remove from heat and add pecans. Brush glaze on top and sides of warm cake. Arrange orange peel and pecans decoratively on top. Serves 10 to 12.