lumicero/recipes-ing2inst huggingface dataset:
Title: Iola's Sugar Cookies
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 8 unsalted butter
- 3/4 sugar
- 1 egg
- 1/2 vanilla extract
- 1/2 buttermilk
Instructions:
1. To make cookie dough: In large bowl, whisk flour, baking powder, baking soda and salt. Using electric mixer at medium-high speed, beat together butter and 1/2 cup sugar for 2 minutes or until fluffy. Reduce mixer speed to medium. Add egg and vanilla. Beat until combined. Add flour mixture and buttermilk alternately in 2 batches, beating until incorporated after each addition. Press dough into 4-inch disk. Wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours or up to 24 hours.
2. To prepare oven, baking sheet: Adjust oven rack to middle position. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
3. To roll cookies: On lightly floured work surface, roll dough out to 1/4-inch-thick circle. Cut into rounds using 2 1/2-inch cookie cutter. Space rounds 1 inch apart on prepared baking sheet. Sprinkle with some remaining sugar.
4. To bake cookies: Bake for 12 to 15 minutes or until just golden around edges. Cool cookies on baking sheet for 2 minutes. Transfer to wire rack. Cool completely, about 20 minutes. Gather scraps. Reroll dough. Repeat with remaining dough and sugar.
Title: Bonnie's Famous Mocha Shortbread
Ingredients:
- 1 flour
- 1/3 white sugar
- 2 instant coffee crystals
- 1 butter
- 1/2
Instructions:
1. Spray shortbread mold with cooking spray. (If you don't have a mold, then a large cookie sheet with parchment paper, or a stoneware/pizza stone-type pan is good too.).
2. Preheat oven to 325 degrees.
3. Mix dry ingredients, fluffing with a fork to evenly distribute cocoa. Cut in butter until fine crumbs form.
4. Gather into a ball and knead until smooth, usually about 10-15 "turns". Immediately press lightly into mold. For other types of pans, roll into a circle, like pie dough, and score into wedges.
5. Bake at 325 degrees for 35 minutes or til the center is set. These come out very dark, so testing with a fingertip for center springy-ness is essential the first time or two you make these.
6. These are the times for stoneware. You may need to adjust for metal pans.
7. Cool 30 minutes and then carefully cut into wedges. Dust with powdered sugar if desired.
Title: TWIX BAR COPYCAT
Ingredients:
- 2 1/2 flour
- 1/2 sugar
- 1 butter
- 1 vanilla
- 14 brown sugar
- 1 corn syrup
- 1/2 butter
- 1/2 heavy cream
- 1/2 bittersweet chocolate
- 8
Instructions:
1. Preheat oven to 350°. Prepare 13 x 10 cake pan by lining with 2 sheets of parchment or foil, including the sides.
2. Mix flour and sugar together. Add melted butter, stirring well until all flour is incorporated.
3. Press dough into bottom of cake pan, covering entire pan. Prick with a fork and bake for 30 minutes.
4. Press down with spatula, while still hot and cool.
5. For Caramel: Heat condensed milk in a heavy bottom pot, adding brown sugar, corn syrup, butter and heavy cream. Stir until caramel reaches approximately 236 to 238°.
6. Pour over cookie layer, spreading to edges with a spatula. Allow to cool.
7. Melt chocolate over double boiler and spread over caramel layer with a spatula.
8. Chill in refrigerator, until chocolate is firm.
9. Remove from pan, using parchment to lift. Cut in 24 or 36 squares.
Title: Beetroot Chocolate Cake
Ingredients:
- 6 beetroots
- 2 beetroots
- 1 1/2 self raising flour
- 1/2 - 3/4 brown sugar
- 125 dark cooking chocolate
- 1/4 pecans
- 1/2 pecans
- 3 eggs
Instructions:
1. Boil unpeeled beetroot for 1 hour.
2. Drain, peel, cool and puree beetroot to make 1½ cups of pureed beetroot.
3. Preheat the oven to 180°C Lightly oil and flour a 25 cm cake tin.
4. Place flour, sugar, cocoa, and baking powder in a large bowl, and mix thoroughly.
5. Add the chopped nuts if using.
6. In another bowl, mix oil, eggs, and beetroot.
7. Fold into the dry ingredients with melted chocolate.
8. Place in cake tin.
9. Bake 45-55 minutes.
10. Turn out onto rack and cool.
11. Served slightly warm with fresh cream makes a delicious dessert.
Title: Black Walnut Refrigerator Cookies
Ingredients:
- 3 flour
- 2 eggs
- 1 butter
- 1 baking soda
- 1 cream of tartar
- 1/4 salt
- 1 vanilla extract
- 1 black walnut
Instructions:
1. In a large mixing bowl, combine flour, sugar, butter, eggs, baking soda, cream of tartar, salt and vanilla.
2. beat at low speed, scraping bowl often.till well mixed.about 3-4 minutes.
3. stir in nuts.
4. divide dough in half --
5. shape each half into a 12x2" roll.
6. wrap in waxed paper.refrigerate till firm.at least 2 hours.or overnight.
7. preheat oven to 350*.
8. cut rolls into 1/4" slices.
9. place 1" apart on ungreased cookie sheet.
10. bake 9-12 minutes or light golden brown.
11. remove from sheets immediately --
12. cool on wire racks completely.
Title: Dutch Apple Pudding
Ingredients:
- 1 egg
- 1 sugar
- 3 cooking apples
- 2 flour
- 1 baking powder
- 1 salt
- 1/2 pecans
Instructions:
1. Preheat the oven to 350°F Butter a 9 inch pie pan.
2. Beat eggs and sugar together until light and frothy. Add apples, flour, baking powder, salt and pecans. Spread in the pan and bake at 350 F until brown and crusty, about 25 minutes. Serve warm, but not hot, with whipped cream.
Title: Pasta With Fresh Fruits and Yogurt
Ingredients:
- 2 mixed berries
- 1 1/2 melon balls
- 2 honey
- 1 fresh lemon juice
- 1 Bourbon
- 1/2 plain yogurt
- 12 pecans
- 2 mint leaf
- 1/4
Instructions:
1. Combine all fruits in a large bowl. Drizzle with honey to taste. Pour orange an lemon juices and liquor over fruit. Cover and chill at least 3 hours.
2. Cook pasta in 3 qts boiling water until al dente.Drain and rinse in cold water. Cool to room temperature, stirring occasionally to keep from sticking.
3. Stir 1/4 cup honey into yogurt and toss with the pasta. Chill at least 25 minutes before serving.
4. To serve place pasta in a mound in the center of a platter and surround with fruits.
5. Sprinkle with chocolate shavings and garnish with mint leaves.
Title: Baklava
Ingredients:
- 1 water
- 1 1/2 sugar
- 2 rose water
- 1 phyllo dough
- 1 margarine
- 2 walnuts
- 1/2 pistachios
- 2 sugar
- rose water
Instructions:
1. ---------The Syrup----------.
2. Boil the water and sugar for 2 minutes.
3. Add the rose water.
4. Cool and then refrigerate.
5. ----------The Filling--------------.
6. Grind the nuts, sugar and rosewater together in a food processor or blender until of a pasty consistency.
7. -----------Assemble-----------.
8. Brush oblong cake pan with melted margarine.
9. Place a sheet of phyllo in the pan, brush with margarine and continue this until you have used half the phyllo and half the margarine.
10. Sprinkle the filling evenly over the top.
11. Layer the rest of the phyllo and margarine, brushing the top with margarine.
12. Preheat oven to 350°F.
13. Cut 1 inch wide strips to the bottom of the pan, and then cut on the diagonal to make diamond shapes.
14. Bake for 30 minutes, then reduce the heat to 300°F and bake about 10 minutes more, or until golden brown.
15. Re-cut the pieces you have already cut, then pour the syrup over all.
16. The syrup will absorb into the pastry.
17. Let cool at room temperature for several hours before serving.
Title: Orange Tea Cake
Ingredients:
- 1 1/2 blood oranges
- 1/3 orange
- 2 sugar
- 1 extra virgin olive oil
- 4 all-purpose flour
- 2 baking powder
- eggs
- vanilla extract
Instructions:
1. Preheat oven to 375. Butter and flour a 9 inch springform pan. Cut the top and bottom off the orange and discard. Thinly slice the orange and discard seeds. Puree orange slices in food processor. Add 1/2 cup of sugar and olive oil and pulse until just combined.
2. Whisk the flour and the baking powder. Beat the egss with the remaining 1 cup of sugar until thick, about 6 minutes. Fold in half of the flour mixture, then fold in the orange puree and vanilla. Fold in the remaining flour mixture.
3. Pour batter into prepared pan and make for 20 minutes. Lower temp to 325 and bake another 30 minutes or until toothpick comes out clean.
Title: Easy Chocolate Bundt Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 vegetarian chocolate pudding mix
- 6 eggs
- 4 water
- 3/4 vanilla
- 1 powdered sugar
- 1
Instructions:
1. Mix cakemix with eggs& oil in large bowl.
2. Add pudding mix, water, vanilla and beat well.
3. Add chocolate or mint chips and stir to incorporate.
4. Pour mixture into greased and floured 10" Bundt pan.
5. Bake at 375 degrees for 40-45 minutes, or until done (cake will be springy to touch--do not overbake!).
6. Cool cake in pan on rack for about 20 minutes, then turn cakepan over and drop onto plate to finish cooling.
7. When cool, frost with chocolate frosting or dust with powdered sugar, if desired.
Title: Kalter Hund (German Chocolate and Cookie Dessert)
Ingredients:
- 150 bittersweet chocolate
- 250 banana
- 1
- 100
Instructions:
1. Heat your rice cream on the stove-top or in the microwave (I used a microwave-safe bowl and heated the cream at 765 watts for 1:20 min).
2. Add in the chocolate pieces and stir until smooth.
3. Line a small loaf pan (about 7X3 inches) with cling film and start assembling your dessert by covering the base of the pan with chocolate.
4. Continue by layering cookies, banana and chocolate into the pan until you have used up everything. The last layer should be chocolate (I got 9 layers in total).
5. Place dessert in the fridge and chill for at least 3 hours, best overnight.
6. Slice and enjoy. :) Its great with additional fruit.
Title: Gluten-Free Orange Creamsicle Cupcakes
Ingredients:
- 1/2 unsweetened coconut milk
- 1 apple cider vinegar
- 1 sorghum flour
- 1/2 potato starch
- 1/4 baking powder
- 1 baking soda
- 1/2 kosher salt
- 1/2 granulated sugar
- 1 canola oil
- 1/2 vanilla extract
- 1/3 unsalted butter
- 1 vegetable shortening
- 1/2 confectioners' sugar
- 1/4 orange zest
- 3 vanilla extract
- 3
- 1
Instructions:
1. For the batter: Preheat the oven to 350 degrees F and move a rack to the middle of the oven. Place 12 paper liners in a cupcake pan.
2. Combine the coconut milk and apple cider vinegar in a small bowl, set aside to curdle.
3. Sift together the sorghum flour, potato starch, cornstarch, baking powder, baking soda and salt in a large bowl. Stir in the coconut milk and apple cider mixture. Add the granulated sugar, orange juice, oil and vanilla extract. Whisk for 1 minute. The batter should become smooth and start to thicken up. Fill each cupcake liner two-thirds full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 25 to 30 minutes.
4. Cool the cupcakes until no longer warm to the touch, 30 minutes.
5. For the frosting: Add the butter and shortening to large bowl and whisk together. Sift in the confectioners' sugar. Pour in the orange juice, zest and vanilla extract, and whisk until smooth.
6. Spread the frosting (about 3 tablespoons each) onto the cooled cupcakes.
Title: Chocolate Cookie Pudding
Ingredients:
- 1 instant chocolate pudding mix
- 2 milk
- 1 cream cheese
- 1 pecans
- 16
- 3/4
Instructions:
1. Whisk together chocolate instant pudding mix and 2 cups milk for 2 minutes.
2. Cover pudding and chill for 5 minutes.
3. Mix together cream cheese and whipped topping with a blender until consistency is smooth.
4. Place 1 cup crushed cookies on bottom of an 8 cup bowl or 8/8 dish.
5. Spread half of cream cheese mixture over crushed cookies using an icing spreader or your hands, it will be thick.
6. sprinkle with half of pecans.
7. Spread all of pudding evenly over the top.
8. Spread remaining cream cheese mixture evenly over pudding.
9. Sprinkle with remaining cookies and pecans.
10. Chill until ready to serve.
Title: Super Creamy Fruit Salad
Ingredients:
- 1 pineapple chunks in juice
- 1 mandarin oranges
- 2 bananas
- 2 miniature marshmallows
- 2 instant vanilla pudding
- 1 Cool Whip
- 1
Instructions:
1. Drain pineapple, reserving juice.
2. Mix pineapple juice and dry instant vanilla pudding together and set in the refrigerator for 30 minutes.
3. Mix the pineapple, fruit cocktail, mandarin oranges, bananas & marshmallows together.
4. Gently fold in pudding mixture.
5. Lastly, fold in cool whip.
6. Cover and refrigerate.
Title: Old-Fashioned Maple Walnut Butter Balls
Ingredients:
- 1 butter
- 1/3 brown sugar
- 2 flour
- 2 salt
- 1/2 walnuts
- 2 powdered sugar
Instructions:
1. Set oven to 375 degrees.
2. Prepare an ungreased cookie sheet.
3. Cream butter, sugar and maple extract until fluffy.
4. Sift together flour and salt.
5. Add to the creamed mixture; mix well.
6. Stir in walnuts.
7. Shape dough into 1-inch balls.
8. Place on cookie sheet.
9. Bake for 12-15 minutes.
10. Immediately remove with spatula.
11. When still warm, but cool enough to handle, roll baked cookies in powdered sugar.
Title: Lemon Cutout Cookies
Ingredients:
- 1/2 unsalted butter
- 1 1/2 sugar
- 1 egg
- 1/3 lemon juice
- 2 3/4 flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
Instructions:
1. In a large mixing bowl, beat together butter and sugar until creamy. Add egg and lemon juice; beat well.
2. In seperate bowl, combine flour, baking powder, baking soda and salt. Gradually beat flour mixture into creamed mixture. Beat until well-mixed. Dough will be soft!
3. Divide dough in half. Wrap each half in wax paper then plastic wrap and chill at least 2 hours in FREEZER.
4. After dough has chilled, preheat oven to 375.
5. Roll dough on to lightly floured surface to 1/8"-1/4" thickness. Cut out shapes with cookie cutters and place on ungreased cookie sheets.
6. Bake @ 375 for 8-10 minutes or until edges slightly golden brown.
7. Makes about 4 dozen, depending on size and shape of cutters used.
Title: Crushed Candy Cane Cookies!!
Ingredients:
- 1/2 unsalted butter
- 1/2 shortening
- 3/4 white sugar
- 3/4 light brown sugar
- 2 eggs
- 1/2 vanilla
- 1 baking soda
- 3/4 salt
- 2 1/2 flour
- 1
Instructions:
1. Directions:Prep Time: 10 mins.
2. Total Time: 23 mins.
3. 1 Preheat oven to 350. 2 Beat together the butter, shortening, white sugar, and brown sugar. 3 Beat in the eggs, and vanilla extract. 4 Combine the baking soda, salt and flour in a small bowl. Gradually beat this mixture into the creamed mixture. 5 Beat well. 6 Stir in the crushed candy canes. 7 Drop onto lightly greased cookie sheets by tsps; keeping 2" apart. 8 Bake at 350 for 11-13 minutes or until lightly golden brown around edges.
Title: Sugar Plums (Gift-giving)
Ingredients:
- 1/2 pecans
- 1/2 dried fig
- 1/4 golden raisin
- 1/4 flaked coconut
- 1/4 sugar
- 3
- 1/4
Instructions:
1. Finely chop apricot, pecans, figs, raisins and coconut by hand or in a food processor.
2. Add liquer; blend well.
3. Shape into 1" balls by rolling between the palms of your hands.
4. Roll each ball in sugar.
5. Store in air-tight containers in the refrigerator between sheets of wax paper for up to 1 month.
6. To package: Place several sugar plums in a doily cone.
7. Arrange in a shallow basket and add a sprig of holly.
8. Add pretty bows or ribbon.
9. NOTE: I always double the recipe because I seem to roll the balls larger than 1" and do not yield 36 without doubling it and sometimes then I still do not get the full yield.
Title: Fluffy Coffee Mousse
Ingredients:
- 2 miniature marshmallows
- 1 evaporated milk
- 1/2 chocolate
- 2
- 1
Instructions:
1. Heat the coffee and marshmallows in a small saucepan, stirring often until they are almost melted.
2. Meanwhile, prepare an ice bath.
3. Add the chocolate to the marshmallow mixture, remove from heat and keep stirring until it's smooth. Pour into a bowl and place on ice bath.
4. Stir until cooled and beat with an electric mixer until frothy. In another bowl, (no need to wash beaters) beat evaporated milk until thickened and doubled in volume. Fold gently into marshmallow mixture.
5. Divide into 6 custard or ice cream cups and refrigerate until set. Garnish with a dollop of whipped cream and more grated chocolate if desired.
Title: Chocolate Cake-Mix Cherry Cookies
Ingredients:
- 1 eggs
- 2 shortening
- 1/2 dried cherries
- 1 white chocolate
- 1/2
Instructions:
1. Mix the first 4 ingredients together.
2. Stir in dried cherries.
3. Scoop a heaping spoonful onto cookies sheet lined with parchment paper.
4. Bake in a preheated 350 degree oven for 10 minutes.
5. Drizzle chocolates over cookies if wanted.
6. Cool and store in a air tight container if you don`t eat them all! ;).
Title: Chocolate Cherry Chip Cake
Ingredients:
- 2 all-purpose flour
- 2 white sugar
- 3/4 baking soda
- 2 baking powder
- 1 salt
- 1/2 eggs
- 2 brewed coffee
- 1 milk
- 1 vanilla extract
- 1/2 maraschino cherries
- 2 butter
- 1 confectioners' sugar
- 2 salt
- 1/2 vanilla extract
- 4 milk
- 1/2
- 2
- 4
Instructions:
1. Preheat oven to 350 degrees F.
2. Place a piece of parchment paper on the bottom of a 9 X 13 inch pan.
3. Grease and flour the pan.
4. In a large bowl, mix flour, sugar, cocoa, baking powder, soda and salt.
5. Add eggs, coffee, milk, oil and vanilla. Beat until smooth (batter will be thin).
6. Fold in cherries and chocolate chips.
7. Pour batter into 9x13 inch pan.
8. Bake at 350 degrees F for 35 minutes or until toothpick inserted into middle comes out clean.
9. It's best to leave it in the pan, because the chips and the cherries sort of sink to the bottom and solidify and may stick. (If you want to take it out of the pan, you are safe if you use the parchment paper as suggested in step #2~!).
10. For the frosting:
11. In a large bowl, combine butter, confectioners sugar, 1/2 teaspoon salt and vanilla.
12. Cream with an electric mixer.
13. Add milk by the tablespoon until frosting is smooth.
Title: Raspberry Hazelnut Torte
Ingredients:
- 4 hazelnuts
- 2 lemons, zest of
- 1 eggs
- 5 vanilla essence
- 1 rum
- 1 1/2 fresh raspberry
- 3
- 1/2
- 1
Instructions:
1. For the cake: Grease, then line the base of two 8-inch cake pans with baking paper.
2. Then grease the baking paper which is lining the pans.
3. Mix together the hazelnuts, lemon zest and breadcrumbs, and set aside.
4. Using a clean dry bowl, beat the egg yolks with the superfine sugar until thick and lemony-yellow in color.
5. In a separate bowl, beat egg whites until stiff, then fold them gently into the egg yolks.
6. Lastly, fold the nut mixture gently through the eggs.
7. Divide this mixture between the two prepared cake pans.
8. Bake in a pre-heated 350-degree F oven for 15 to 20 minutes.
9. Cakes will be done when the top feels <U+0091>just firm<U+0092>.
10. For the filling: Whip the cream until stiff.
11. Add superfine sugar, vanilla essence, and rum (or liqueur).
12. Beat a few seconds more until combined.
13. Using a fork, roughly crush the raspberries, then gently fold into the cream.
14. Place one of the cakes on a serving dish.
15. Spread a thick layer of raspberry cream over the cake.
16. Top with the second cake, and spread the top and sides with the remaining raspberry cream.
17. Refrigerate for a minimum of 1 hour, and a maximum of 12 hours before serving.
18. For a change, try this with ground walnuts and strawberries in place of hazelnuts and raspberries.
Title: Hummingbird Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 baking soda
- 1 salt
- 1 ground cinnamon
- 2 bananas
- 3/4 eggs
- 1 1/4 vanilla
- 3 crushed pineapple
- 1 cream cheese
- 1 butter
- 8 vanilla
- 1/2 powdered sugar
- 1 milk
- 3
- 1 -3
Instructions:
1. Preheat oven to 350º.
2. Grease and flour 9 or 10-inch tube pan, or 3 9-inch layer cake pans.
3. Set aside.
4. Sift together flour, sugar, baking soda, salt, and ground cinnamon into a large bowl.
5. Add bananas, nuts, oil, eggs, vanilla, and pineapple, stirring by hand (do not use electric mixer).
6. Pour batter into prepared tube pan and bake for 70 minutes, or layer pans for 25-30 minutes.
7. Let cool in pans for 10 minutes, then remove from pans and cool completely on wrack.
8. While cake is cooling, mix cream cheese and butter until combined.
9. Stir in vanilla.
10. Gradually add powdered sugar, alternating with milk, until desired consistency is reached.
11. Frost on cooled cake.
Title: First Prize Applesauce Cake with Caramel Frosting
Ingredients:
- 4 flour
- 4 baking soda
- 1 1/4 salt
- 2 cinnamon
- 1/2 nutmeg
- 2 sugar
- 1 unsweetened applesauce
- 2 butter
- 3 margarine
- 1/2 brown sugar
- 1/2 salt
- 1 milk
- 1/4 confectioners' sugar
- 1/4
- 2
Instructions:
1. Sift together flour, soda, salt, spices and cocoa.
2. Set aside.
3. In a large mixing bowl, combine oil and sugar.
4. Beat until well blended.
5. Stir in hot applesauce and blend thoroughly.
6. Add dry ingredients, blending well.
7. Stir in nuts.
8. Turn batter into well greased and floured 9" x 13" pan.
9. Bake at 400 degrees for 15 minutes; then reduce temperature to 375 degrees and bake about 15 minutes longer.
10. Cool completely.
11. Caramel Frosting:
12. Melt 1/2 c butter in sauce pan over low heat.
13. Stir in 1 c brown sugar, firmly packed, and 1/4 tsp salt.
14. Bring to a boil over medium heat; boil hard for 2 minutes, stirring constantly.
15. Remove from heat.
16. Stir in 1/4 c milk.
17. Return pan to heat and bring to a full boil.
18. Remove from heat; cool to lukewarm.
19. Stir in 2 c confectioner's sugar, and beat until smooth.
20. If frosting is too thick, beat in a little milk.
Title: Meringue Cuite
Ingredients:
- 2 cream of tartar
- 1/4 confectioners' sugar
- 2/3
- 1/2
Instructions:
1. Heat oven to 200 degrees.
2. Line large baking sheet with parchment paper.
3. Place the baking sheet in the oven to warm while you are making the meringue.
4. Make a hot water bath by placing a medium sized, grease-free metal or glass bowl snuggly over a pan of hot water.
5. Beat the egg whites in the bowl at a slow steady speed. When they are foamy add the cream of tartar. Gradually add the confectioners' sugar and when the meringue will form soft peaks, add the extract and increase to a medium beating speed. Beat for another 4-6 minutes, until the meringue forms firm peaks when the beaters are lifted.
6. Fill the pastry bag while the meringue is still warm.
7. Remove the warm baking sheet from the oven and adhear the parchment down with dots of meringue.
8. Pipe out desired decoration. Bake at 200 degrees for about 45 minutes until the pieces feel firm and dry when gently squeezed.
Title: Cake Topped Blueberry Dessert
Ingredients:
- 2 fresh blueberries
- 1 self-rising flour
- 3/4 sugar
- 3/4 milk
- 1/2 butter
Instructions:
1. Place the blueberries in a greased 8" square baking dish. In a bowl, combine flour, sugar, milk and butter till smooth. Pour over the blueberries. Bake at 375*F. for 35-40 minutes or until golden brown and a toothpick inserted near center comes out clean. Cool on wire rack. Enjoy!
2. Note:.
3. If you don't have self rising flour, here is a substitute for 1 cup.
4. Place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all purpose flour to measure 1 cup.
Title: Condensed Milk Chocolate Frosting
Ingredients:
- 2 sweetened condensed milk
- 1 water
- 2 vanilla
- 1
Instructions:
1. In a small, heavy saucepan over low heat, heat chocolate squares and sweetened condensed milk, stirring frequently, until thickened (about 10 minutes).
2. Once thickened, remove from heat and add water or alcohol. Stir well and allow to cool if you're using as a frosting. If using as a glaze, pour over cake or dip cupcakes into it while still warm so they can set.
Title: My Mom's Chocolate Cake
Ingredients:
- 2 sugar
- 2 flour
- 1/4 cocoa powder
- 1 water
- 1/2 butter
- 1/2 buttermilk
- 2 eggs
- 1 baking soda
- 1 vanilla
- 1/4 cocoa powder
- 1/4 butter
- 6 milk
- 1 confectioners' sugar
Instructions:
1. Combine sugar and flour in a large bowl.
2. Boil 1/4 C cocoa, water, 1/2 lb butter in a medium sized sauce pan.
3. Pour chocolate mixture over flour and sugar mixture and stir well.
4. Add buttermilk, beaten eggs soda and vanilla.
5. Pour into a jelly roll pan (which is, roughly, 11x15 and 1 inch deep), bake at 400° for 20 minutes.
6. While cake is baking, make frosting.
7. Combine frosting ingredients, except for confectioners sugar, in the same sauce pan used for chocolate mixture above (saves washing dishes).
8. Boil, then add confectioners sugar.
9. Pour over hot cake, sprinkle with nuts, and let set for an hour or two.
10. Serve and watch the smiles and requests for the recipe.