lumicero/recipes-ing2inst huggingface dataset:
Title: Jack's Orange-Walnut Cake
Ingredients:
- 2 flour
- 1 baking soda
- 1 baking powder
- 1/2 salt
- 2 butter
- 1/2 boiling water
- 2 sugar
- 1/3 vanilla
- 1 egg
- 2 walnuts
- 1
- 1/2
Instructions:
1. Grease an 8 1/2-by-4 1/2-inch loaf pan.
2. Sift flour, baking soda, baking powder and salt.
3. Melt butter in boiling water. Add orange rind, orange juice, sugar,
4. vanilla and beaten egg and blend.
5. Sift dry ingredients over orange mixture. Add nuts.
6. Stir just until flour is damp. Batter will be lumpy.
7. Pour into prepared pan. Bake at 350 degrees for 1 hour.
Title: Easy Chocolate Berry Trifle
Ingredients:
- 3 milk
- 2 chocolate flavor instant pudding and pie filling mix
- 8 non-dairy whipped topping
- 1 raspberries
- 1
Instructions:
1. Pour milk into large bowl & add pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup whipped topping.
2. Place half the brownie cubes into a 2 quart serving bowl or trifle dish. Top with half EACH of the pudding mixture, raspberries and remaining whipped topping. Repeat layers.
3. Refrigerate 1 hour or until ready to serve.
4. OPTIONAL: Garnish with raspberries or fresh mint sprigs.
Title: No-Cocoa Blonde Brownie Squares
Ingredients:
- 2 1/4 all-purpose flour
- 2 1/2 baking powder
- 1/2 salt
- 1 3/4 brown sugar
- 3/4 butter
- 3 eggs
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350° F; grease 15 x 10-inch jelly-roll pan.
2. Combine flour, baking powder and salt in small bowl.
3. Beat sugar and butter in large mixer bowl until creamy.
4. Beat in eggs and vanilla extract; gradually beat in flour mixture.
5. Stir in morsels; spread into prepared pan.
6. Bake for 20 to 25 minutes or until top is golden brown.
7. Cool in pan on wire rack.
Title: Chocolate Chip Pecan Cookies
Ingredients:
- 1 pecan meal
- 1/4 tapioca flour
- 2 baking soda
- 1/2 salt
- 1/8 egg
- 1 vanilla
- 2 1/4 maple syrup
- 1/3 coconut oil
- 2
- 1/4
Instructions:
1. Preheat oven to 350?.
2. Whisk together dry ingredients (except chocolate chips).
3. Add egg, vanilla and maple syrup, mixing well.
4. Add coconut oil and chocolate chips, mixing well.
5. Drop by mini ice cream scoopfuls (or tablespoons) onto cookie sheet, flattening each into a cookie shape approximately 1/4" thick.
6. Bake 12 minute then allow to cool on wire racks.
Title: Sugar Free Chocolate Cake
Ingredients:
- 1/2 milk
- 1/3 Splenda granular
- 1/2 vanilla extract
- 1/4 eggs
- 2 Splenda granular
- 1 all-purpose flour
- 3/4 salt
- 1/8 powdered milk
- 2/3 baking soda
- 2/3 milk
- 1/2
Instructions:
1. Directions.
2. In a small saucepan warm the 1/2 cup milk, 1/3 cup Granulated Splenda, and 1/2 teaspoon vanilla extract. Add in the 1/4 cup Hershey's Unsweetened cocoa powder and mix until blended. Pour the chocolate into a cup or small bowl for use later.
3. Preheat the oven to 350 degrees. In a medium mixing bowl beat the two eggs. Add in the 1 cup granulated Splenda, 3/4 cup all-purpose flour, 1/8 teaspoon (or a pinch) of salt, 2/3 cup powdered milk, 2/3 teaspoon baking soda, 1/2 cup vegetable oil. Combine. Add in the chocolate from earlier, and mix til blended. Add the 1/2 cup milk a little at a time to thin the batter. It should be just a little watery.
4. Pour into a buttered round nine-inch pan. Should take about 20 minutes to cook depending on the oven. Check it at 15 to get an idea about how much longer to leave it. When a toothpick comes out clean from the center, then it's done. The cake should be fluffy, but more cohesive than regular cake. It won't fall apart. Almost reminds me of a sponge, but fluffier -- Tastes good though.
5. The cake I made was in a glass rectangle pan (not very wide), and it came out an inch thick. For my purposes that was fine, but if you want a taller cake, it would be a good idea to make two and have the cake be two layers to make up height. If you can find a good sugar free frosting recipe or put sugar free pudding in the center between layers that would make it even better. Or if you can double the recipe. I don't know how that works. I think it involves math of some kind, something about not doubling the salt or sugar or something.
Title: Mincemeat Apple Pie
Ingredients:
- 2 apples
- 2
Instructions:
1. Make or buy a double pie crust.
2. Line plate with crust. Pour mixture into crust.
3. Top with the other crust. Make slits in top crust.
4. Bake at 450°F for 15 minutes. Reduce heat to 350°F for 30 minutes.
Title: Waldorf-Astoria Red Velvet Cake (1920s Recipe)
Ingredients:
- 3 granulated sugar
- 2 eggs
- 4 vanilla extract
- 1 1/2 all-purpose flour
- 1 1/2 baking soda
- 2 salt
- 2 1/4 heavy cream
- 1/4 cream cheese
- 1 1/2 mascarpone cheese
- 1 vanilla extract
- 2 powdered sugar
- 12
- 1/2
- 1 1/2
Instructions:
1. Pre-heat oven to 350°F.
2. Butter three 9" round cake pans and line them with parchment paper or waxed paper.
3. Melt Chocolate in a metal bowl set over a saucepan of boiling water or in the top of a double boiler (or melt in microwave for 20 – 25 seconds).
4. Meanwhile. place the sugar, eggs, oil and vanilla in the bowl of an electric mixer fitted with a paddle attachment and mix on low speed for two minutes.
5. In a mixing bowl, sift together the flour, baking soda and salt.
6. Add the dry ingredients to the egg mixture and continue to mix on low speed, scraping down the sides of the bowl with a spatula so everything is well incorporated.
7. Add the melted chocolate to this mixture and continue to mix on low speed. Add the pureed beets and food coloring.
8. Continue to mix on low speed until everything is thoroughly combined.
9. Evenly divide the batter between the three prepared pans and tap down to remove air bubbles.
10. Bake in the middle of the oven for 20 – 25 minutes or until center of cake springs back when touched, or when an inserted toothpick comes out clean.
11. Remove the pans from the oven and transfer to a cooling rack. Let cool for ten minutes in the pans, then turn the layers out onto the rack and let cool completely.
12. Icing: Pour cream into a small bowl and whip to soft peaks. Set aside in the refrigerator.
13. Place the cream cheese in the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until it is soft and smooth.
14. Add the mascarpone and continue to mix on low speed until the cheeses are well combined.
15. Add the vanilla and powdered sugar and mix until everything is just combined.
16. Turn off the mixer and fold in the whipped cream by hand with a spatula.
17. Keep refrigerated until ready to assemble.
18. Chef’s note: Sliced canned beets are easier to work with in this recipe than whole beets.
19. Original Poster’s note – This cake works well as a wedding cake but use a cream cheese/buttercream as the icing noted here will not harden.
Title: Almond Paste
Ingredients:
- 1 fresh lemon juice
- 3 water
- 1 sugar
- 2
Instructions:
1. Force blanched almonds through fine blade of food chopper 4x or whirl in electric blender. Add lemon juice.
2. Cook water and sugar until candy thermometer registers 240*F or until a small amount of mixture dropped into cold water forms a soft ball. Add to ground almonds. Mix well. When cool enough to handle, knead until smooth. Cool.
3. Pack in a jar, cover & store in refrigerator for at least 1 week to ripen. Makes about 2 pounds.
4. NOTE: If almond paste is too stiff to handle after storage, place in top part of double boiler and heat over hot, NOT boiling, water until sufficiently soft to handle. Use in cookies, coffee cakes or in other pastries and desserts.
Title: Bread Pudding with Bourbon Sauce
Ingredients:
- 3 eggs
- 1 1/4 sugar
- 1 1/2 nutmeg
- 1 1/2 vanilla extract
- 1 1/2 cinnamon
- 1/4 unsalted butter
- 2 1/4 milk
- 1/2 raisins
- 1/2 pecans
- 5 apple
- 1 eggs
- 2 icing sugar
- 2 unsalted butter
- 1/2 Bourbon
- 1/4
Instructions:
1. With an electric mixer, beat eggs until frothy (about 3 minutes).
2. Add sugar, nutmeg, vanilla and cinnamon, and beat until well blended.
3. In a sauce pan, heat the butter and milk until the butter melts (but do not allow it to boil).
4. In a large bowl, mix together raisins, pecans and bread cubes.
5. Combine the milk and egg mixtures, pour this over the bread and allow it to soak for 45 minutes.
6. Preheat oven to 350 degrees F.
7. Lightly grease individual ramekins or a large loaf pan.
8. Add the apple to the bread pudding, and spoon mixture into the baking container.
9. Place in oven immediately reduce heat 300 degrees F and bake for 40 minutes.
10. Increase heat to 425 degrees F and bake for another 15 minutes until nicely browned.
11. To make bourbon sauce, combine 2 eggs and icing sugar.
12. Melt butter in a double broiler, whisk in egg mixture and cook, stirring constantly, until sugar has melted and sauce has thickened slightly.
13. Allow to cool, and add bourbon.
14. Serve over bread pudding.
Title: Brown Sugar Cutouts
Ingredients:
- 1 butter
- 2 light brown sugar
- 3 eggs
- 2 lemon peel
- 3 all-purpose flour
- 1 baking soda
- 1 ground ginger
- 1 1/2 confectioners' sugar
- 1/2 vanilla extract
- 2 -3 half-and-half
Instructions:
1. In large mixing bowl, cream butter and brown sugar.
2. Add the eggs and lemon peel; beat well.
3. Combine the flour, baking soda and ginger; gradually add to creamed mixture and mix well.
4. Cover and refrigerate for 2 hours or until easy to handle.
5. On a floured surface, roll out dough to 1/8-inch thickness.
6. Cut with 2-inch cookie cutters.
7. Place 2 inches apart on ungreased cookie sheets.
8. Bake at 350 degrees for 8-10 minutes or until golden brown.
9. Remove to wire racks to cool.
10. For frosting, in a bowl, combine confectioners' sugar, vanilla and enough cream to achieve spreading consistency.
11. Add food coloring if desired to some or all of the frosting.
12. Decorate cookies.
Title: Aamras(Mango Puree) Recipe
Ingredients:
- 500 mangoes
- 1 sugar
- 1 milk
- 1/8 water
- 1/4 saffron strand
- cardamom powder
- ghee
Instructions:
1. Wash and pat dry the mangoes.
2. Peel them and roughly cut them into pieces.
3. Discard the stone.
4. Transfer mango pieces into the blender and add sugar.
5. Blend it till you get a smooth puree.
6. Add your favorite flavor as per taste.
7. Blend it again for a minute and transfer it to the serving bowl.
8. Serve chilled.
9. **Notes:
10. Sugar –.
11. sugar quantity is depending on the mangoes. If your mangoes are sour then you need more sugar.
12. If mangoes are sweet then you need less sugar or sometimes no sugar.
13. Milk or water–.
14. Milk/water- it is up to your taste. If adding milk please careful not to thin out too much that it becomes drink.
15. I usually do not add any milk or water because I like thick Aamras.
16. Serving suggestions-.
17. Serve Aamras with hot Poori or Roti.
Title: Pumpkin Bars With Cream Cheese Frosting
Ingredients:
- 1 1/2 baking powder
- 1/2 salt
- 1 cinnamon
- 1/4 ground cloves
- 1/4 nutmeg
- 1/2 butter
- 1 brown sugar
- 3 eggs
- 1 pumpkin puree
- 1 milk
- 1 walnuts
- 8 cream cheese
- 1/4 butter
- 1 vanilla
- 3 powdered sugar
Instructions:
1. Heat oven to 350°F Coat 10 by 15 inch pan with cooking spray.
2. Mix together flour, baking soda, salt, cloves and nutmeg in a bowl.
3. In a large bowl, beat butter and sugar until smooth and creamy. Beat in eggs and pumpkin.
4. On low speed, beat in flour mixture and milk. Mix 1min or until smooth.
5. Stir in walnuts and spread evenly in pan.
6. Bake 20min or until toothpick tests clean. Cool cake for 1omin, then place on wire rack.
7. For the frosting, beat together cream cheese, butter and vanilla until creamy. Add confectioners’ sugar and beat till fluffy. Spread over cake. Garnish with walnuts if desired.
8. Refrigerate for 30min to set.
9. Enjoy! <U+F04A>.
Title: Grandma Morris' Carrot Cake With Cream Cheese Frosting
Ingredients:
- 1 eggs
- 3 sugar
- 2 carrots
- 2 crushed pineapple
- 1 flour
- 2 cinnamon
- 2 baking soda
- 2 salt
- 1 flaked coconut
- 1 cream cheese
- 1/2 margarine
- 1 powdered sugar
- 1/2 milk
- 2
Instructions:
1. Heat the oven to 350°F.
2. Beat together the oil, eggs, and sugar.
3. Add the carrots and pineapple.
4. Sift together and mix into the carrot mixture the flour, cinnamon, soda, and salt.
5. Stir in the coconut and the nuts.
6. Pour into an ungreased 9x13-inch pan and bake at 350F for 45 minutes. If you are using a glass pan, bake at 325°F.
7. To make frosting, cream together the cream cheese and the margarine, then beat in the powdered sugar, and add just enough milk, if any, to make it a good spreading consistency.
8. When cool, frost the cake with the cream cheese frosting.
Title: Nutty Baklava
Ingredients:
- 1 phyllo pastry
- 1 1/4 butter
- 1 1/4 flaked coconut
- 1/2 pecans
- 1/2 brown sugar
- 1/2 ground allspice
- 1 sugar
- 1 water
- 1/2 honey
- 1/4
Instructions:
1. Combine coconut, macadamia nuts, pecans, brown sugar, and allspice; stir well.
2. Set aside.
3. Butter a 13X9 baking pan.
4. Cut phyllo in half, crosswise, and cut each half to fit the pan.
5. Discard trimmings.
6. Cover phyllo with a slightly damp towel.
7. Layer 10 sheets of phyllo in pan, brushing each sheet with melted butter.
8. Sprinkle one-third of nut mixture over phyllo in pan.
9. Top with 10 sheets of phyllo, brushing each sheet with melted butter.
10. Repeat procedure twice with remaining nut mixture, phyllo, and butter, ending with the buttered phyllo.
11. Cut into diamond shapes, using a sharp knife.
12. (Do not cut through bottom layer).
13. Bake at 350 for 45 minutes or until top is browned.
14. Let cool completely.
15. Combine 1 cup sugar, water, and honey in a medium saucepan.
16. Bring to a boil; reduce heat, and simmer 5 minutes.
17. Remove from heat; drizzle syrup over baklava.
18. Cover and let stand at room temperature 24 hours.
19. *Wheneverworking with phyllo dough, be sure to keep it covered with a damp towel or plastic wrap to prevent it drying out.
20. Only take out one sheet at a time.
Title: English Gingerbread Cake
Ingredients:
- 10 unsalted butter
- 1 cake flour
- 2 cake flour
- 1 1/3 golden syrup
- 1/4 dark brown sugar
- 1 1/2 orange marmalade
- 2/3 milk
- 2 eggs
- 1 whole wheat flour
- 1 1/2 baking powder
- 1 ground cinnamon
- 1 ground ginger
- 1/2 baking soda
- 1/4 kosher salt
- 3 sugar
- 2 fresh lemon juice
- confectioners' sugar
Instructions:
1. Heat oven to 325°. Grease bottom and sides of an 8" x 8" metal baking pan with butter and line bottom of pan with parchment paper. Grease parchment paper with butter and dust paper and sides of pan with a little cake flour. Heat 8 tablespoons butter, golden syrup, brown sugar, and marmalade in a 2-qt. saucepan over medium-high heat. Cook, stirring often, until syrup thins and sugar dissolves, about 5 minutes; let cool for 10 minutes. Whisk in the milk and eggs; set syrup mixture aside.
2. In a large bowl, whisk together cake flour, whole wheat flour, baking powder, cinnamon, ginger, baking soda, and salt. Add reserved syrup mixture and whisk until just combined. Pour batter into reserved baking pan. Bake until a toothpick inserted into center of cake comes out clean, about 50 minutes.
3. Transfer cake to a rack and let cool for 10 minutes. Meanwhile, heat remaining butter along with sugar and lemon juice in a 1-qt. saucepan over medium heat and cook, stirring often, until sugar dissolves, about 3 minutes. Using a pastry brush, brush half the lemon syrup over top of cake. Invert cake onto cooling rack, discard parchment, and brush the remaining lemon syrup on bottom and sides of cake. Invert the cake onto a serving stand and wrap in plastic wrap; let cool completely. The cake tastes better the day after baking and will keep for up to 4 days. To serve, cut cake into squares and sprinkle with confectioners' sugar.
Title: Christy's Mexican Wedding Cookies
Ingredients:
- 2 1/2 flour
- 1 butter
- 1 1/4 confectioners' sugar
- 1 1/2 pecans
- 2 vanilla
Instructions:
1. Preheat oven at 350°F.
2. Cream butter and sugar in a large bowl with a fork. Add 2tsp. Vanilla flavoring and 1 ½ Cup Pecans. Fold in 2 ½ cups flour with fork till evenly mixed. Dough will be crumbly. Mold into small balls no bigger than the size of a walnut. Roll through powdered sugar. Place on ungreased cookie sheet.
3. Bake in oven for 12 to 15 minutes. Once cookies are cooled, take off cookie sheets and roll in powdered sugar, or shake a few times in a sack of powdered sugar. Store in cool, dry place.
4. YIELD: Makes approximately 3 dozen (Depending on the size of your balls).
Title: Creamy Tropical Dessert
Ingredients:
- 1 1/2 all-purpose flour
- 1 margarine
- 1/2 butter
- 1/2 powdered sugar
- 1 cream cheese
- 2/3 sugar
- 1 vanilla extract
- 1 crushed pineapple
- 1 1/2 heavy whipping cream
- 2 miniature marshmallows
- 1 cornstarch
- 1 strawberry
Instructions:
1. Prepare pastry: Heat oven to 400°F.
2. Beat flour, butter, and powdered sugar in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly.
3. Beat on high speed about 2 minutes until creamy.
4. Stir in almonds.
5. Spread into ungreased rectangular pan, 13x9x2 inches.
6. Bake 12 to 15 minutes or until edges are golden brown.
7. Cool.
8. Mix cream cheese, 2/3 cup sugar and the vanilla in large bowl.
9. Reserve 1/2 cup pineapple.
10. Stir remaining pineapple into cream cheese mixture.
11. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff.
12. Fold whipped cream and marshmallows into cream cheese mixture.
13. Spread over crust.
14. Cover and refrigerate at least 8 hours, but no longer than 48 hours.
15. Gradually stir reserved 1 cup pineapple juice into cornstarch in 2 qt saucepan.
16. Cook over medium heat, stirring constantly, until mixture thickens and boils.
17. Boil and stir 1 minute, cool.
18. Fold in reserved pineapple and the strawberries.
19. Cut dessert into about 2 1/2-inch squares.
20. Serve with fruit mixture.
Title: Coconut Stuffed Peaches
Ingredients:
- 4 sugar
- 4 butter
- 2
Instructions:
1. Cut peaches in half and remove the stones.
2. Place in a pan with half the sugar.
3. Barely cover with water, bring to the boil and poach for 5 minutes.
4. Preheat the BBQ grill to hot.
5. Blend the butter, sugar and coconut together.
6. Remove the peaches from the pan and place in a shallow flameproof dish.
7. Place the coconut mixture in the centre of each peach and grill for a few minutes.
8. Serve hot.
Title: Pina Colada Salad
Ingredients:
- 2 milk
- 1 vanilla instant pudding mix
- 1/2 instant coconut cream pudding mix
- 1 crushed pineapple
- 1 cherries
- 1 pineapple chunk
- 2
- 8
Instructions:
1. Combine milk, pina colada mix, and pineapple juice.
2. Add puddings and beat for 5 minutes. Fold in pineapple, coconut, and whipped topping.
3. Chill for several hours.
4. Can garnish each serving with pineapple chunks and maraschino cherries.
Title: Pear Crisp
Ingredients:
- 3 pears
- 2 flour
- 2 sugar
- 1/4 ginger
- 1/8 salt
- 1 coconut
- 1/2 brown sugar
- 1/4 butter
- 3 honey
- 3
Instructions:
1. Preheat oven to 375*.
2. Arrange pears over bottom of 9x9 inch baking pan.
3. Mix flour, sugar ginger salt and sprinkle over pears.
4. Mix the rest of ingredients and spread on top.
5. Bake for 25 minutes.
Title: Grandma Dunn's Lemon Supreme Bundt Cake
Ingredients:
- 1 eggs
- 1 sugar
- 1 lemon juice
- 4 lemon zest
- 1/2 powdered sugar
- 1/2 lemon, zest of
- 1
Instructions:
1. Mix together cake mix, sugar, oil and nectar.
2. Add 1 egg at a time and stir until blended.
3. Add lemon juice and lemon zest and mix well.
4. Pour into greased and floured Bundt pan.
5. Bake 325 oven for 1 hour. Invert onto plate.
6. Make glaze and pour over warm cake.
7. For glaze: Mix powdered sugar, lemon juice and zest.
Title: Coconut Custards With Lime Strawberries
Ingredients:
- 150 custard
- 100 strawberries
- 500 lime juice
- 1 icing sugar
- 85 mascarpone
- 250 limes, zest of
- 2
Instructions:
1. Pour the custard into a small, heavy-based pan and grate in the creamed coconut. Heat gently until the coconut dissolves, then remove frome the heat and leave to cool.
2. Hull and halve two-thirds of the strawberries and put to one side. Blitz the rest with the lime juice and 2 tablespoons of the icing sugar. Set aside. Tip the mascarpone into a large bowl and beat in the cooled coconut custard. Add half of the lime zest and the remaining icing sugar and mix until smooth.
3. Divide two-third of the custard mixture between six large glasses. Follow with a layer of strawberry halves. Pour over some strawberry sauce, then finish with the remaining custard. Chill for at least an hour, then top with the remaining lime zest before serving.
Title: Peanut Butter & Jelly Bars
Ingredients:
- 3 all-purpose flour
- 1 sugar
- 1 1/2 baking powder
- 1 margarine
- 2 eggs
- 1
- 2
Instructions:
1. Combine flour, sugar and baking powder.
2. Cut in margarine until mixture resembles coarse crumbs.
3. Stir in eggs until mixture is smooth.
4. Press half of mixture in bottom of greased 9x13 pan.
5. Spread with grape jelly.
6. Sprinkle with 1 cup Reese's chips.
7. Crumble remaining dough over chips.
8. Bake at 375 degrees for 30-35 minutes or until lightly browned.
9. Sprinkle with remaining chips; cool.
10. Cut into squares and enjoy.
Title: Coffee Dessert Risotto
Ingredients:
- 1 instant coffee powder
- 1/2 orange, juice and zest of
- 1/2 water
- 1/2 arborio rice
- 2 milk
- 2 vanilla extract
- 1/2 sugar
- 2 butter
- 3/4 heavy cream
- 3 rum
Instructions:
1. Juice and zest the orange. Put juice in a saucepan and set the grated zest aside for later.
2. Add coffee to the saucepan with 1/2 cup of water and bring to a boil.
3. Remove from heat, add the rice and let soak for 5 minutes.
4. Return the pan to heat and add the milk and vanilla extract. Cook over low heat until rice is tender and slightly al dente.
5. Remove from heat, add sugar, orange zest, butter, cream, and rum (if using); stir through gently and serve at once.
Title: Butterscotch Layer Cake
Ingredients:
- 1 sugar
- 1/2 water
- 1 1/4 heavy cream
- 16 cream cheese
- 1 unsalted butter
- 7 brown sugar
- 1/2 sugar
- 4 eggs
- 1 1/2 cake flour
- 1 baking soda
- 4 heavy cream
Instructions:
1. Preheat oven to 375 degrees F.
2. Grease 2 8" round cake pans and line the bottoms with parchment paper.
3. Icing (do this first as it will need time to cool): Dissolve the sugar in the water in a medium saucepan over medium-low heat, do not stir When the sugar seems dissolved, turn the heat up to medium-high and bring to a boil Boil until it turns a nice dark golden brown color, remove from heat and add the cream It will get lumpy!
4. Don't worry, whisk as much of the lumps out as you can and then return to medium heat and whisk out the remaining lumps When it is smooth, remove from heat until it is cooled, I just set the whole thing in the refrigerator until I need it again.
5. Cake: Cream the butter and sugars with an electric mixer.
6. Add the eggs one at a time until combined.
7. Add the cake flour and the baking soda and mix until combined.
8. Add the cream 1 Tbls at a time until combined.
9. Divide the batter between the 2 prepared cakepans and smooth the tops.
10. Bake for 25 minutes or until the cake starts pulling away from the sides and a cake tester comes out clean Cool for 10 minutes on a wire rack, then remove from the pans and cool completely Assembly: Take the cream cheese and beat until smooth and fluffy, add 1 cup of the caramel mixture and beat until combined Place 1 cake layer on a plate, using a spatula, spread half of the icing mixture on top of the first layer Place the 2nd layer on top and top with the remaining icing.
11. Take the remaining caramel mixture and drizzle it over the top of the cake, letting it run down the sides.
Title: Fudgy Passover Brownies - Gluten Free
Ingredients:
- 4 eggs
- 1 sugar
- 3/4 olive oil
- 1/2 salt
- 2 potato starch
- 1
- 1/2
Instructions:
1. Preheat oven to 350.
2. OIl 8 x 12 inch pan.
3. Beat together eggs and sugar until smooth.
4. Mix in oil and melted chocolate chips until well blended.
5. Then add salt, potato starch and ground almonds and stir until just blended.
6. Pour into pan and bake 35 - 40 minute Center should be firm, but still moist.