lumicero/recipes-ing2inst huggingface dataset:
Title: Snowy White Cake 1960
Ingredients:
- 2 unsifted all-purpose flour
- 3 baking powder
- 1/2 salt
- 2/3 butter
- 1 1/3 margarine
- 1 granulated sugar
- 1 1/2 pure vanilla extract
- 4 cream of tartar
- 1/4
Instructions:
1. Grease and flour 2 8 inch round cake pans.
2. Line bottoms with greased waxed paper.
3. Preheat oven 375 degrees.
4. Sift together the flour, baking powder, and salt.
5. Cream the butter, until fluffy and gradually add the sugar.
6. Continue beating until light and fluffy.
7. Combine the milk and vanilla together in a cup.
8. Beat the egg whites until foamy, then sprinkle the cream of tartar over and continue beating until stiff but not dry peaks form.
9. Add the flour mixture to the creamed mixture alternately with the milk, combining lightly until combined.
10. Fold in the stiff egg whites, folding until combined without deflating too much.
11. Pour into the pans equally, and evenly.
12. Bake 25 to 30 minutes, until a tester comes away clean.
13. Place onto wire racks for ten minutes, then turn out onto racks, and peel off paper.
Title: Apricot Angel Brownies
Ingredients:
- 4 white chocolate baking squares
- 1/3 unsalted butter
- 1/2 brown sugar
- 2 eggs
- 1/4 vanilla extract
- 3/4 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1 flaked coconut
- 1/4
Instructions:
1. Preheat oven to 350 degrees F, then grease a 9-inch square baking pan.
2. In a saucepan, melt chocolate & butter over low heat, stirring constantly, until all the chocolate is melted.
3. Remove from heat & stir in brown sugar, eggs & vanilla until blended, then set aside.
4. In a bowl, whisk together flour, baking powder & salt, then stir in chocolate mixture.
5. In another bowl, combine apricots, almonds & coconut, then stir HALF of this apricot mixture into the batter.
6. Pour batter into the prepared baking pan, & sprinkle remaining apricot mixture on top.
7. Bake for 25 minutes or until golden brown.
8. Remove pan to wire rack & let cool before slicing.
Title: Candy Bar Stuffed Baked Apples
Ingredients:
- 1 sugar
- 3/4 apple cider
- 1/2 unsalted butter
- 1/2 apples
- 2 vanilla ice cream
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Place apples on a cutting board. With a sharp knife, carefully cut the top 1/2 inch from the top of each.
3. Using an apple corer or a small melon baller, scoop out the stem, core and seeds from each apple, leaving the bottom intact. Stand the apples in a 9 inch square baking dish, cut side up.
4. Divide 1/4 cup each chopped Snickers and Skor/Heath bar candy bars among the apples, about 2 tablespoons of candy per apple.
5. Place 1 1/2 teaspoon of butter inside each apple, on top of the candy bar pieces. Then divide the remainder 1/4 cup chopped candy bars among the apples.
6. In a small bowl, whisk together the cider and sugar and pour mixture over and around the apples. Carefully place baking dish in the oven and bake the apples uncovered until tender, about 1 hour and 20 minutes. (Original recipes states 1 hour and 20 minutes, but if cooked too long the apples become mealy. Start checking around 45 minutes.) Remove from oven and let sit 5 minutes.
7. Serve hot or warm, spoon the pan juices over apples and add vanilla ice cream if desired.
Title: Caramelized Lemon Tart
Ingredients:
- 1 all-purpose flour
- 2 all-purpose flour
- 1/4 sugar
- 1/4 salt
- 7 unsalted butter
- 1 eggs
- 1 sugar
- 4 sugar
- 1 fresh lemon juice
- 2 vanilla bean
- 2/3 powdered sugar
- 1/2
- 1
Instructions:
1. for crust: Combine flour, sugar and salt in processor.
2. Add butter; cut in using on/off turns until mixture forms coarse crumbs.
3. Mix yolk and ice water in small bowl.
4. Add to crumb mixture; process until dough begins to clump together.
5. Press over bottom and up sides of 9-inch tart pan with removable bottom.
6. Trim edges.
7. Pierce crust all over with fork.
8. Chill 30 minutes.
9. Preheat oven to 350°F
10. Line crust with foil.
11. Fill with dried beans or pie weights.
12. Bake until crust is set, about 20 minutes.
13. Remove foil and beans.
14. Continue baking until pale golden, pressing with back of fork if crust bubbles, about 20 minutes longer.
15. Transfer crust to rack.
16. Maintain oven temperature.
17. for filling: Whisk eggs, 1 cup plus 2 tablespoons sugar, cream and lemon juice in large bowl.
18. Scrape in seeds from vanilla bean; whisk to blend well.
19. Pour filling into tart shell.
20. Bake tart until filling is set, about 40 minutes.
21. Transfer tart to rack and cool.
22. Refrigerate until cold, at least 3 hours or overnight.
23. Preheat broiler.
24. Sift powdered sugar over tart.
25. Broil until caramelized, watching closely, about 1 minute.
26. Refrigerate tart 15 minutes.
27. Remove tart pan sides.
28. Transfer tart to platter.
Title: Double Chocolate Biscotti
Ingredients:
- 1 unsalted butter
- 1 sugar
- 3 eggs
- 5 cocoa powder
- 1/2 all-purpose flour
- 3 3/4 baking powder
- 1
- 1 1/4
Instructions:
1. Preheat oven to 325*F Place almonds in a small baking dish and place in the oven until lightly browned, about 15 minutes.
2. Set aside and reduce the oven temperature to 300*F.
3. Using an electric mixer, cream the butter and sugar until fluffy, about 10 minutes.
4. Beat in the eggs, one at a time.
5. Add the cocoa powder.
6. Sift the flour and baking powder into the batter and mix until combined.
7. Fold in the nuts and chocolate chips.
8. Lightly grease 2 baking sheets with butter and dust with flour, tapping off any excess.
9. Divide the dough into quarters and shape into 2 inch wide by 1 inch high loaves.
10. Arrange two loaves on each pan, at least 4 inches away from each other.
11. Bake 25 to 30 minutes until they begin to brown and crack on the top.
12. Remove from the oven and let cool slightly.
13. When cool enough to handle, cut into 1/2 inch thick slices, using a serrated knife.
14. Spread the slices on the baking sheet and return to the oven, baking until they are lightly brown and dry, about 10 minutes longer.
Title: Hatch Chile Fruit Pound Cake With Mango Cream
Ingredients:
- 3/4 fresh mango
- 3/4 fresh pineapple
- 3/4 strawberry
- 1/4 of fresh mint
- 1 -2 fresh lime juice
- 3 light brown sugar
- 3 unsalted butter
- 2 vanilla extract
- 8 powdered sugar
- 3
- 1
- 2
- 1/4
Instructions:
1. Mix all fruit and chiles together carefully. Add jalapeños, mint, lime juice, brown sugar. Set aside.
2. Butter pound cake and place on outdoor grill until lightly toasted. In a martini glass, put grilled cake—top with fruit & chile salsa. Whip cream, add vanilla, powdered sugar and whip to mix. Add mango sorbet, whip just to mix. Top off your chile fruit salsa cakes—yum!
Title: Stuffed Dried Figs
Ingredients:
- 1 1/4 walnuts
- 2 ground cinnamon
- 1 ground cloves
- 1 nutmeg
- 1 ground ginger
- 1 calimyrna fig
Instructions:
1. Wash figs and allow to dry out for 2 days at room temperature.
2. Preheat the oven to 325 degrees F.
3. In a medium bowl, combine the walnuts, cinnamon, cloves, nutmeg, and ginger.
4. Make a slash in the bottom of each fig and fill them with the walnut mixture, then press them closed.
5. Place the figs cut side down on a baking sheet and bake for 30 minutes, or until golden.
6. Let cool completely before serving.
7. Store in an airtight container for up to 6 months.
Title: Hungarian Nut Cookies
Ingredients:
- 1 margarine
- 16 butter
- 4 cottage cheese
- 1 flour
- 1 sugar
- walnuts
Instructions:
1. Mix margarine and cottage cheese.
2. Add flour until well-mixed and smooth dough forms.
3. Cover and refrigerate overnight, or at least a couple of hours.
4. (Shape into walnut-sized balls before or after chilling).
5. Roll each ball on floured board to the size of a small saucer.
6. (You can mix some sugar with the flour for rolling).
7. Make filling by mixing sugar and nuts in blender or food processor till finely chopped.
8. Place TSP.
9. of filling in center of circles.
10. Fold circles in half and seal.
11. Form into crescents.
12. Sprinkle with sugar and place on ungreased baking sheets.
13. Bake at 375 for 15-20 minutes or until golden.
14. ***NOTE:You may need to make more filling.
15. Also, you may adjust the size of the dough circles too for different sized cookies.
16. If you do this, you may need to adjust baking time too!
Title: Broke Guy's Easiest Holiday Cookies
Ingredients:
- 1 fat free cream cheese
- 8 butter
- 1/4 powdered sugar
- 1/2
Instructions:
1. Preheat oven at 350 degrees F.
2. Soften the cream cheese and butter in the microwave.
3. Stir in the cake mix.
4. Roll into 1 inch balls, place on baking sheet and bake for 10 minutes.
5. Sprinkle with powdered sugar while warm and store in the refrigerator.
Title: Sabayon - Zabaglione
Ingredients:
- 6 sugar
- 4 1/2 marsala wine
- 7
Instructions:
1. Beat egg yolks and sugar together until fluffy.
2. Add wine gradually, continuing to beat.
3. Cook in top of double boiler over water until the thickness of cream, stirring constantly.
4. Cool, pour into parfait glasses and chill.
Title: Chocolate Chunk Caramel Brownies
Ingredients:
- 3/4 unsalted butter
- 4 eggs
- 4 sugar
- 2 all-purpose flour
- 1 1/4 vanilla extract
- 2 heavy cream
- 1
- 1/4
Instructions:
1. Heat oven to 350 degrees. Line a 13x9x2 pan with nonstick foil. In a large bowl, melt butter and chocolate in microwave for 2 minutes. Stir until smooth.
2. Whisk in eggs, sugar, flour and vanilla. Spread half of the batter into pan. Sprinkle 1 cup chocolate chunks over batter.
3. Melt caramels and cream over medium-low heat until smooth (about 5 minutes). Pour evenly over batter and chocolate chunks. Spread remaining batter. Sprinkle with remaining 1 cup chocolate chunks.
4. Bake at 350 degrees for 35 minutes or until top is dry.
Title: Sherry's Cherry Bites
Ingredients:
- 1 butter
- 1/4 sugar
- 1 all-purpose flour
- 2 salt
- 1 maraschino cherries
- 1/4 powdered sugar
- 1
Instructions:
1. With an electric mixer, beat the butter at high speed until it is light and fluffy.
2. Gradually add the sugar and blend well.
3. Add the almond extract and mix until well blended.
4. In a separate bowl, combine the flour, almonds and salt, whisking together until well blended.
5. Add the flour mixture to the butter mixture and blend well.
6. Once your cherries are well drained, dry them with paper towels to make sure there is little or no moisture.
7. Gently fold the chopped cherries into the mix.
8. Roll the dough into 1 inch balls and place them 1 in apart on a lightly greased cookie sheet or one that has been lined with parchment paper.
9. Bake at 325 degress for 15-18 minutes or until the bottom of the cookie is lightly browned.
10. Cool for 3-4 minutes on a cookie sheet.
11. Roll each cookie in powdered sugar until well coated, then transfer the cookies to a wire rack until completely cooled.
Title: Mixed Berry Grunt
Ingredients:
- 3 strawberries
- 1 blueberries
- 1 raspberries
- 1 sugar
- 1/4 orange zest
- 2 all-purpose flour
- 1 sugar
- 1/4 orange zest
- 2 baking powder
- 1 salt
- 1/4 buttermilk
- 3/4 unsalted butter
- 2
Instructions:
1. In a nine inch covered skillet mix all the berrie ingredients together and simmer uncovered for 3 minutes.
2. In a large bowl, mix together flour, sugar, zest, baking powder, baking soda, and salt.
3. Stir in buttermilk.
4. Melt butter and stir into mixture just until a loose dough forms.
5. Drop dough over berries in skillet in dumpling shapes, about 1 heaping tablespoon each.
6. Cover and simmer over medium-low heat for 20 minutes without lifting cover.
7. To serve, spoon dumplings and fruit into bowl and top with vanilla ice cream.
Title: Colonel Sanders' Kentucky Bourbon Buttermilk Pie
Ingredients:
- 4 eggs
- 3/4 sugar
- 2 flour
- 4 butter
- 1 1/2 buttermilk
- 1 vanilla
- 3 Bourbon
Instructions:
1. Beat 4 eggs and 3/4 cup sugar together until light and lemon colored.
2. Add 2 tablespoons flour and beat some more.
3. Mix the butter, vanilla, bourbon and the buttermilk, then add it to the egg mixture.
4. Pour into baked, but not browned, pie shell.
5. Bake at 375 degrees for 20-30 minutes (over baking makes it tough).
Title: Easy Vanilla Pudding
Ingredients:
- 1/3 sugar
- 1/4 cornstarch
- 1/8 salt
- 2 3/4 milk
- 2 butter
- 1 vanilla
Instructions:
1. Mix sugar, cornstarch, and salt into a saucepan. Gradully stir in milk.
2. Bring to a boil over medium heat. Boil 1 minute, sitrring constantly.
3. Remove from heat. Stir in butter and vanilla. Chill.
Title: Best Ever Dark Chocolate Cake
Ingredients:
- 2 sugar
- 1 3/4 flour
- 3/4 cocoa powder
- 1 1/2 baking soda
- 1 1/2 baking powder
- 1 salt
- 2 eggs
- 1 milk
- 2 vanilla
- 1/2 boiling water
- 1
Instructions:
1. First, sift (or push through metal strainer) the cocoa powder to get all of the lumps out.
2. Mix in sugar and flour, baking powder, baking soda and salt. Wisk well.
3. Add eggs, milk, oil and vanilla. Mix well, the batter will be very thick.
4. Last, add the boiling water. After mixing, the batter will now be very thin.
5. Pour into 2 9 inch rounds (greased and floured), 1 9x13 (greased and floured) or about 26 standard sized cupcakes with paper liners. With this thin batter, its about 1/4 cup of batter per cup. (Or, 2 full muffin pans and another small sized something for the extra).
6. Bake at 350. 30-35 minutes for cakes and 20-25 minutes for cupcakes.
7. These don't rise to be very large and puffy. They have a flat top, perfect for frosting.
Title: German Autumn Fruit Kuchen
Ingredients:
- 1/2 unsalted butter
- 1/2 sugar
- 3 eggs
- 1/2 vanilla
- 1 all-purpose flour
- 1/8 salt
- 14 -16 purple plums
- 3 apples
- 3 nectarines
- 1/4 sugar
- 1 unsalted butter
Instructions:
1. Preheat the oven to 375 F.
2. Butter and flour an 11-inch round tart pan with a removable bottom or a 9-inch square cake pan.
3. In a large bowl, cream the butter with the sugar until smooth; beat in the eggs until light and fluffy.
4. Stir in the vanilla, flour, and salt.
5. Spread the batter evenly in the prepared pan.
6. Press your choice of fruit evenly into the batter, sprinkle with the sugar and dot with the butter.
7. Bake for 40 minutes or until a wooden skewer inserted in the center of the cake comes out clean.
8. Serve warm or cool on a wire rack.
9. Serve with a topping of slightly sweetened whipped cream, if desired.
10. The kuchen can also be frozen, well wrapped.
11. Thaw and reheat in a 300 F.
12. oven for 10 to 15 minutes.
13. Makes 12 servings.
14. The Great Holiday Baking Book.
Title: Charlotte Aux Pommes (Apple Charlotte)
Ingredients:
- 3 butter
- 1/4 sugar
- 3/4 lemon peel
- 1 ground cinnamon
- 1/2 tart apples
- 4 sugar
- 1/2 vanilla
- 3/4 rum
- 2 brandy
- 1/2
- 1
Instructions:
1. Cook and stir bread crumbs in butter over medium heat until toasted and golden brown.
2. Mix sugar and lemon peel and cinnamon, set aside.
3. Place 1 cup bread mixture in greased souffle dish or casserole pan.
4. Top with half the apples and sugar mixture.
5. Spoon half the jam on top. Repeat, ending with 1 cup of bread crumbs.
6. Bake at 350 oven until apples are tender, about 35 - 40 minutes.
7. Beat whipping cream and 2 tablespoons sugar an dvanilla in chilled bowl until stiff. Fold in Rum or Brandy, serve with the Apple Charlotte.
Title: Florentine Love Knot Cookies
Ingredients:
- 2 all-purpose flour
- 2 butter
- 1 sugar
- 2 eggs
- 2 salt
- 1/8 rum
- 2 lemon zest
- 1 flour
- confectioners' sugar
Instructions:
1. Put flour into a bowl and mix in the butter.
2. Add the sugar, eggs, egg yolks, salt, lemon zest, and rum to the flour.
3. Work the ingredients into dough.
4. If the dough is too dry add a little water.
5. Place the dough on a floured surface and knead well for 10 minutes.
6. The dough should be smooth and shiny.
7. Cover and allow to rest in a cool place for 1 hour.
8. Heat at least 3-4" of oil to 350°F
9. Divide the dough into fourths.
10. On a floured surface roll out one quarter of the dough until it is thin (1/6") and cut into strips about 4" x 1/2".
11. Tie each strip into a simple, loose knot.
12. Fry the knots, 4 or 5 at a time, until puffed up and golden (about 1-2 minutes).
13. Remove and drain on paper towels.
14. Repeat with the rest of the dough.
15. Before serving sprinkle with sifted confectioners sugar.
Title: Pumpkin Squares With Browned Butter Frosting
Ingredients:
- 2 eggs
- 1/2 sugar
- 1/2 brown sugar
- 1/2 canned pumpkin
- 1 flour
- 1 salt
- 1/4 baking powder
- 1 cinnamon
- 2 baking soda
- 1/2 ground nutmeg
- 3/4 raisins
- 1/2 walnuts
- 1/2 margarine
- 1/3 powdered sugar
- 1 3/4 vanilla
- 1 hot water
- 1 -2
Instructions:
1. Pumpkin Squares:
2. Preheat oven to 350 degrees. Lightly grease a 9 inch square pan.
3. Beat together eggs, sugars, oil and pumpkin.
4. In a separate bowl, mix together flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Add to egg mixture and stir well.
5. Mix in raisins and nuts, and pour into pan.
6. Bake 55 minutes or until lightly browned and a toothpick inserted in the center comes out clean. *Should be a cake consistency* Cool and spread with Browned Butter Frosting. Cut into bars and enjoy!
7. ***I updated this recipe after the first comment about it, I had made a typo on the baking time and occasionally it takes even longer to bake than that, just do the toothpick test to gauge the doneness, sorry about the confusion!***.
8. Browned Butter Frosting:
9. Melt margarine over low heat until light brown.
10. In a large bowl, stir together powdered sugar, vanilla and margarine. Gradually add hot water, stirring until frosting is smooth enough to spread.
Title: Pineapple Pudding Cake
Ingredients:
- 1 instant vanilla pudding
- 2 cream cheese
- 8 milk
- 2 Cool Whip
- 1 crushed pineapple
- 1 coconut flakes
- 1/4
Instructions:
1. Prepare yellow cake mix as directed on package. Bake in 11x17x1 deep jelly pan, which has been greased and floured. Bake 20 to 25 minutes on 350 degrees. Let cool.
2. Combine 2 packages instant pudding, cream cheese and milk. Beat slowly until thick and smooth. Pour on cooled cake. Refrigerate.
3. Drain crushed pineapple well. Spread on top of pudding layer. Carefully spread 1 large container of cool whip on top of pineapple layer.
4. Cover with chopped nuts and/or coconut. Keeps refrigerated for 4-5 days.
Title: Kindli Cookies
Ingredients:
- 2 all-purpose flour
- 2 eggs
- 3 unsalted butter
- 1 dry yeast
- 2 water
- 4 potatoes
- 1 3/4 sugar
- 1 salt
- 1 vanilla
- 1 lemon, rind of
- 2 -3 white wine
- 2 walnuts
- 1 3/4 sugar
- 1 vanilla
- 2 lemon, juice and rind of
- 1/2 orange, juice and rind of
- 4 rum
- 1 raisins
- 1 figs
- 2 cinnamon
- orange marmalade
Instructions:
1. Place the flour in a large bowl and make a well in the centre.
2. Put the whole eggs plus 1 egg yolk into the centre and blend with your fingers.
3. Add the softened butter and knead together.
4. Dissolve the yeast in the warm water and then add to the potatoes; the warm potatoes will help to activate the yeast.
5. Puree the potatoes and add to the flour mixture.
6. Add the sugar, salt, vanilla, lemon rind and enough wine to bind the ingredients together.
7. Knead well until a firm smooth dough is achieved; you can divide the dough and work it in the food processor if you wish.
8. Divide into 6 round balls and let stand, covered, while you make the filling, about 45 minutes.
9. To make filling, combine all Nut Filling ingredients and mix well; refrigerate until needed.
10. Preheat oven to 325F degrees.
11. Punch the dough down and divide each ball of dough again into 6 or 7 small balls.
12. Roll the dough out and cut circles 3 inches in diameter; put 1-1/2 tbsp filling in a line down the centre, leaving a 1/2-inch border.
13. Fold the top and bottom of the circle over to cover the ends of the filling; then take the left side and fold over 2/3 of the dough to cover the line of filling.
14. Fold the right side over to the left edge.
15. Press the sides together at the centre and edges, as if you were tucking in a baby in a blanket.
16. Place cookies on ungreased cookie sheets; brush with remaining egg yolks.
17. Bake 30-45 minutes, until golden brown; halfway through cooking, brush with more egg yolk.
18. Makes approximately 36 cookies.
Title: Dry Sack Sherry Cake
Ingredients:
- 19 vanilla instant pudding mix
- 1 eggs
- 4 canola oil
- 3/4 sherry wine
- 3/4 nutmeg
- 1
Instructions:
1. Preheat oven to 350°F Grease a bundt pan.
2. Combine all ingredients, mix with an electric mixer for about 5 minutes at medium speed. Pour batter into prepared pan.
3. Bake for 50 minutes, or until brown on top and slightly crispy on the edges.
4. Put your feet up (but not on the counter!) and have a glass of sherry while the cake is baking.
5. Remove the cake, cool in the pan for 5 minutes before turning out on a rack.
6. Sprinkle with powdered sugar, or a sherry glaze. How to make an easy sherry glaze? -- In a bowl, combine 1 cup sifted powdered sugar, 1 t melted butter, and 1 T sherry. Stir in additional water, one teaspoon at a time, until glaze is of drizzling consistency.
Title: Skillet Apples With Vanilla Custard
Ingredients:
- 1/4 butter
- 1/3 brown sugar
- 2 cornstarch
- 1 half-and-half
- 1/4 light corn syrup
- 1 vanilla
- 3 tart cooking apples
Instructions:
1. In a 10 inch skillet melt butter until sizzling.
2. Stir in brown sugar and cornstarch.
3. Stir in all remaining ingredients, except apples.
4. Cook over medium-low heat, stirring constantly, until thickened (about 6-8 minutes).
5. Place apples cut side down in cream mixture.
6. Cover and continue cooking, spooning sauce over apples occasionally, until apples are fork tender (about 12-15 minutes).
7. Place apples on individual dessert dishes.
8. With wire wisk stir sauce until smooth.
9. Serve sauce over apple halves.
Title: Cranberry Jam Tart
Ingredients:
- 12 fresh cranberries
- 1 3/4 frozen cranberries
- 1/2 sugar
- 2 lemon juice
- 3/4 butter
- 1/2 all-purpose flour
- 2 baking powder
- 2 1/3 salt
- 1
- 1/4
Instructions:
1. Sort cranberries, discarding any stems and bruised or decayed fruit; rinse and drain berries.
2. In a 3- to 4-quart pan over medium heat, stir cranberries, 1 cup sugar, apple juice, and lemon juice occasionally until berries have broken down and released their juices and mixture is bubbly, 10 to 15 minutes.
3. Stir in jam and cook 1 minute longer.
4. Whirl mixture in a blender or food processor until smooth.
5. Press through a fine strainer into a bowl, extracting as much liquid as possible with the back of a spoon or a spatula; discard seeds and skins.
6. Cover and chill until cold, at least 1 hour, or up to 3 days (see notes).
7. With a mixer, beat butter with 3/4 cup sugar until smooth; beat in egg yolks.
8. Stir in flour, baking powder, and salt until well blended.
9. Divide dough into two slightly unequal portions.
10. Wrap the larger portion in plastic and flatten into a rectangular shape.
11. Press the smaller portion over bottom and up sides, to rim, of a 9-inch fluted tart pan with removable rim.
12. Chill wrapped dough and tart shell until firm, at least 1 hour, or up to 3 days (see notes).
13. Spoon jam mixture into tart shell and spread level.
14. Unwrap the second portion of dough and place on a lightly floured surface.
15. With a lightly floured rolling pin, roll out dough into a shape that closely approximates an 8- by 10-inch rectangle.
16. With a knife or fluted cutter, cut dough into eight 1- by 10-inch strips.
17. Arrange four strips over filling about 1 inch apart.
18. Place remaining strips over tart at a 45° angle to the first set of strips.
19. Trim edges flush with dough in pan.
20. Sprinkle top of tart lightly with sugar.
21. Place tart on an uninsulated baking sheet and bake on the lower rack of a 350° regular or convection oven, rotating tart halfway through baking time, until top is golden brown, 35 to 40 minutes.
22. Serve warm or at room temperature.
23. NOTES: You can make the jam mixture (step 1) and the dough (step 2) for this tart up to 3 days ahead; cover separately and chill.
Title: Banana Split Overnight Cake
Ingredients:
- 2 graham cracker crumbs
- 1/2 butter
- 2 eggs
- 2 powdered sugar
- 1 butter
- 4 bananas
- 1 crushed pineapple
- 1 Cool Whip
- 1 pecans
- 1/2 maraschino cherry
Instructions:
1. Make crust with graham cracker crumbs and butter; press into 13X9 inch pan.
2. Mix powdered sugar, eggs and butter for 15 minutes with electric mixer. Pour on crust.
3. Slice bananas and arrange on top. Add crushed pineapple on top evenly.
4. Cover with Cool Whip; sprinkle with nuts and cherries.
5. Cover and chill overnight.