lumicero/recipes-ing2inst huggingface dataset:
Title: Coffee Mug Chocolate Cake
Ingredients:
- 4 flour
- 4 sugar
- 2 cocoa powder
- 1 egg
- 3 milk
- 3 chocolate chips
- 3 vanilla
- 1
Instructions:
1. Required: 1 coffee mug.
2. Add dry ingredients to coffee mug and mix well.
3. Add the egg and mix well.
4. Add milk and oil and mix well.
5. Add vanilla, chocolate chips and nuts if desired.
6. Put the mug in the microwave and cook on high for 3 minutes.
7. The cake will rise over the top of the mug, but don't be alarmed. Allow to cool a little and tip out onto a plate if desired.
Title: Gingersnaps
Ingredients:
- 3/4 margarine
- 1 sugar
- 1 egg
- 1/4 molasses
- 2 flour
- 2 ginger
- 2 baking soda
- 1 cinnamon
- 1/2 salt
- 1/2 sugar
Instructions:
1. Cream margarine, add sugar. Beat in egg and molasses.
2. Add dry ingredients.
3. Form into balls and roll in sugar. Press with fork.
4. Bake at 350°F for about 8-10 minutes.
5. Enjoy!
Title: Peaches & Cream Pie
Ingredients:
- 1 vanilla extract
- 5 -6 eggs
- 1 sugar
- 1 butter
- 2
- 1/3
- 2
Instructions:
1. Arrange peach halves, pitted side up in a baked shell. Combine cream, vanilla, eggs and a 1/4 sugar, beat until well blended. Pour around peaches in shell. Dot the tops of peaches with butter; sprinkle with remaining sugar. Bake in a 350° oven for 1 hour, until the crust is golden brown and the filling is set. Serve with whipped cream if desired.
2. Serves 6.
Title: Peanut Butter Reindeer
Ingredients:
- 1/2 granulated sugar
- 3/4 brown sugar
- 1/2 egg
- 1/2 flour
- 1 baking powder
- 1 1/4 baking soda
- 1/2 salt
- 3/4
- 1/4
- 48
Instructions:
1. Heat oven to 350°F.
2. Beat margarine, peanut butter, sugars, and egg thoroughly.
3. Mix all dry ingredients (except pretzels and M&Ms) together and blend into margarine mixture.
4. Roll dough into 24 large balls approximately 1 and 1/4" in diameter, and 24 smaller balls approximately 1" (a little less) in diameter.
5. Position one small ball under one large ball on a cookie sheet, then lightly press down and together to form shape of reindeer.
6. Press 2 pretzels into the top ball for antlers; add candy pieces for nose and eyes.
7. Bake for 10-12 minutes.
8. Remove and let cool.
9. Ideas: Red nose for Rudolph, brown for everyone else, and arrange in front of toy sled for edible centerpiece on kids' table.
Title: Potato Fake Out!!
Ingredients:
- 1 mashed potatoes
- 2 -3 flour
- 1 poppy seed
- 1 -2 ground walnuts
- 1 sugar
- 1
- 1/2
Instructions:
1. OK - Refrigerate any leftover mashed potatoes, next day, nuke them til warm. Meanwhile, bring large pot of water to boil. Place potatoes in large bowl and add enough flour to form soft dough (it may take more than what I've written) Turn out on board and knead - adding enough flour to form non sticky but still soft dough. Divide dough if two large sections (depends on how much leftovers you had) Roll into long rope and cut into 1 inch pieces. Roll these pieces between palms of hand to form little sausages (size of your pinky) Continue till all of dough is used. Drop 2 handfuls into water and stir so as not to stick to bottom. When they float to top boil for about 1 minutes and remove to large bowl. Continue until all dough is boiled.
2. In frying pan add oil and breadcrumbs and brown slightly. Toss over dough and serve as a side. You can adjust seasoning to taste.
3. DESSERT!
4. Same process to make dough and boiling process doesn't change. If using fresh poppy seeds or walnuts brown slightly (or both go nuts!) this gives good nutty flavor. Toss onto warm boiled dough and add sugar to taste. You can use canned and pre-sweetened - just leave out sugar and DO NOT brown in oil just toss into your boiled dough.
5. Serve as desert!
6. DESSERT 2 !
7. Same process, make the dough (you may need to add more flour, it shouldn't be stick) but -- Flour the board well, roll out your dough to about 1/4 inch thick. Cut out 3 inch circles (coffee cup is good), or 2 x 4 inch strips, make a 1 inch slit in center (circle or strip). Bring oil to heat and fry (I know unhealthy, but once in awhile it's ok) Fry until light golden on both sides. (it's fast so be careful). Drain on paper plate, sprinkle with powdered sugar or Dip in applesauce (I love them dipped in applesauce). YUM.
8. Very simple but good!
Title: Pastelleitos
Ingredients:
- 1 flaked coconut
- 2/3 sugar
- 1/2 skim milk
- 1 flour
- 2 baking powder
- 1/2 salt
- 1 butter
- 1/2 water
- 4 eggs
- 2
Instructions:
1. Sift together dry ingredients.
2. Cut in butter.
3. Mix in water and egg.
4. Roll into 1/4 inch thick.
5. Cut into squares line on sheet.
6. Sprinkle with coconut.
7. Bake at 350 degrees for 20 min until flaky.
Title: Parisian Macaroons With Variations
Ingredients:
- 1 1/4 confectioners' sugar
- 1 confectioners' sugar
- 1 salt
- 6 granulated sugar
- 1 sugar
- 1/4 unsalted butter
- 3
- 1
Instructions:
1. TO MAKE MACAROONS:
2. Preheat the oven to 350°. In a medium bowl, whisk together confectioners’ sugar and ground almonds. In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites with salt on medium speed until foamy. Increase speed to high and gradually add granulated sugar. Continue to whip until stiff glossy peaks form. With a rubber spatula, gently fold in the confectioners’ sugar mixture until completely incorporated.
3. Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macaroons and the shiny surface turns dull, about 15 minutes.
4. Bake, with the door of the oven slightly ajar, until the surface of the macaroons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macaroons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macaroons from the parchment.
5. VARIATIONS:
6. To make coffee-flavored macaroons: In step 1, add 2 drops brown food coloring to the egg whites after they are whipped. In step 4, blend 1/2 cup macaroon filling with 1 1/2 teaspoons espresso powder dissolved in 1/2 teaspoon warm water for the filling.
7. To make cassis-flavored macaroons: In step 1, add 2 drops purple food coloring to the egg whites after they are whipped. In step 4, use 1/3 cup good-quality cassis jam for the filling.
8. To make pistachio-flavored macaroons: In step 1, add 2 drops green food coloring to the egg whites after they are whipped. In step 4, combine 1/2 cup macaroon filling with 1 tablespoon pistachio paste for the filling.
9. TO MAKE MACAROON FILLING:
10. In the bowl of an electric mixer, whisk egg whites and sugar. Set mixer bowl over a saucepan of simmering water and heat mixture, whisking often, until it feels warm to the touch and sugar is dissolved, 3 to 5 minutes.
11. Transfer bowl to the mixer, and fit with the whisk attachment. Whip on high speed until mixture is stiff and shiny, 3 to 5 minutes. Add butter, one piece at a time, and continue mixing until butter is thoroughly incorporated. The filling can be kept, covered and refrigerated, up to 1 week. Bring to room temperature before stirring.
12. You can also add honey and hazelnuts to filling for even more flavor!
13. TO FILL THE MACAROONS:
14. Fill a pastry bag with the filling. Turn macaroons so their flat bottoms face up. On half of them, pipe about 1 teaspoon filling. Sandwich these with the remaining macaroons, flat-side down, pressing slightly to spread the filling to the edges. Refrigerate until firm, about 1 hour.
Title: Yummy Peanut Butter Cookies
Ingredients:
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/2 peanut butter
- 1/2 shortening
- 1/4 margarine
- 1 butter
- 1 1/4 egg
- 3/4 all-purpose flour
- 1/2 baking soda
- 1/4 baking powder
- 2 salt
- sugar
Instructions:
1. Place 2 tablespoons sugar in a small dish and set aside.
2. Combine sugars, peanut butter, shortening, margarine and egg in a large mixing bowl.
3. Stir remaining ingredients into mixture.
4. Cover and refrigerate for at least 3 hours.
5. Preheat oven to 375 degrees.
6. Roll dough into 1 1/4 inch balls.
7. Dip each ball in sugar on one side.
8. Place approximately 2-3 inches apart on an ungreased cookie sheet, sugar side up.
9. Lightly press a dinner fork flat across each ball twice to make a criss cross pattern.
10. Sprinkle flattened dough with light amount of sugar to "dust" the criss cross.
11. Bake 9 to 10 minutes, until cookies are light brown.
12. Allow cookies to cool for 2 minutes before removing from tray.
13. Enjoy! ;).
14. TIP- another idea is to press a Hershey's kiss into the middle of each ball prior to baking instead of flattening it with a fork for a "Peanut Butter Kiss". ;) Kids love these!
Title: Candy Apples
Ingredients:
- 1 sugar
- 1/2 light corn syrup
- 1 sweetened condensed milk
- 1 vanilla
- 6 -8 apples
Instructions:
1. Mix sugar, corn syrup, sweetened condensed milk and vanilla in a heavy cooking pan.
2. Cook slowly, stirring gently until it forms a firm ball when dropped into cold water.
3. (244 degrees on a candy thermometer) Cool mixture slightly.
4. Put skewers into apples.
5. Dip apples, one at a time in syrup mixture.
6. Twirl gently and cover any area missed with a spoon.
7. You can dip in nuts or coconut, or leave plain.
Title: White Chocolate Cranberry Shortbread
Ingredients:
- 2 unsalted butter
- 1 granulated sugar
- 4 all-purpose flour
- 1 white chocolate
- 1 1/2 dried cranberries
Instructions:
1. Preheat oven to 350°F.
2. Using an electric mixer, beat butter with sugar until light and fluffy. Using a wooden spoon, gradually stir inf flour, 3/4 cup of the white chocolate and 1 cup of the cranberries.
3. Blend until just combined.
4. Drop rounded teaspoonfuls of dough 2 inches apart onto a parchment paper-lined baking sheet. Top each cookie with some of the reserved white chocolate and cranberries.
5. Let cool completely.
Title: Cherry Pretzel Squares
Ingredients:
- 2 1/2 brown sugar
- 3 butter
- 3/4 confectioners' sugar
- 1 cream cheese
- 4 cherry pie filling
- 8
- 2
Instructions:
1. Combine the first three ingredients in a mixing bowl.
2. Spread pretzel mixture in bottom of 9 x 13 baking dish.
3. Bake 10 minutes at 350 degrees.
4. While the pretzel mixture is baking, combine the next three ingredients. Spread on top of the cooled baked pretzel crust.
5. Spread 2 cans of LUCKY LEAF PREMIUM CHERRY PIE FILLING over the cream cheese layer.
6. Refrigerate at least 4 hours.
Title: Strawberry Mousse
Ingredients:
- 1 unflavored gelatin
- 1/4 frozen sliced strawberries in syrup
- 10 fresh strawberries
- 1 vanilla extract
- 1 heavy cream
- 2 powdered sugar
Instructions:
1. In medium saucepan sprinkle gelatin over orange juice. Let stand 1 minute to soften.
2. Cook mixture over low heat until dissolved completely.
3. Remove from heat and stir in the frozen or fresh berries and vanilla until the berries thaw enough to break apart.
4. Pour into blender and process until smooth, or use a hand held in the pan until smooth.
5. Refrigerate 10 minutes.
6. In a small bowl beat the cream with the sugar until stiff peaks form.
7. Using a rubber spatula, fold the chilled berry mixture into the whipped cream until well mixed.
8. Spoon the mousse into individual goblets.
9. Refrigerate until set, about 15 minutes and serve with a wafer type cookie on the side and a sprig of mint.
Title: Goodie Salad
Ingredients:
- 1 mini marshmallows
- 1/2 crushed pineapple
- 16 maraschino cherries
- 8 bananas
- 2 milk
- 1 cream cheese
- 1/2 mayonnaise
- 8
- 1/3
Instructions:
1. Mix marshmallows, nuts, drained pineapple, cherries, and bananas in large bowl and set aside. Prepare dream whip as directed using the 1/2 cup of milk listed in the ingredients. Let dream whip chill in fridge while you mix together the cream cheese and mayo until thoroughly blended. Fold together dream whip and cream cheese mixture. Then combine the dream whip/cream cheese mixture to the fruit mixture and refrigerate.
2. *** You can wait to add the bananas until you are ready to serve the dessert since bananas brown quickly sometimes. I doubt if the salad will last long enough for the bananas to brown at all. ***.
Title: Barefoot Contessa's Tiramisu
Ingredients:
- 6 jumbo egg yolks
- 1/4 sugar
- 1/2 dark rum
- 1 1/2 mascarpone cheese
- 16 -17 ladyfingers
- 30 bittersweet chocolate
- confectioners' sugar
Instructions:
1. Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow.
2. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
3. Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl.
4. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish.
5. Pour half the espresso cream mixture evenly on top.
6. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish.
7. Pour the rest of the espresso cream over the top.
8. Smooth the top and cover with plastic wrap.
9. Refrigerate overnight.
10. Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.
11. Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso.
12. You can find savoiardi and mascarpone in an Italian specialty store.
Title: South African Telephone Pudding
Ingredients:
- 1 caster sugar
- 4 butter
- 2 egg
- 1 baking soda
- 1 bicarbonate of soda
- 1 milk
- 1 1/2 flour
- 1 ginger
- 1 salt
- 1 sugar
- 2 water
- 1 vanilla
Instructions:
1. Heat oven to 350 deg F/180 deg Celsius For convection/fan ovens the heat can be a little lower.
2. Cream butter and sugar well. (Use castor sugar/superfine sugar to make it easier).
3. Add the jam and lightly beaten egg to the creamed mixture.
4. Mix the flour, ginger and salt together.
5. Mix the baking soda/bicarbonate of soda* into the cup of milk in a roomy bowl.
6. Whisk the creamed mixture alternately with the dry ingredients into the milk, to form a smooth batter.
7. To make the syrup, boil the water (using your electric kettle is fastest, then measure into a small pot). Add the sugar, and stir until sugar melts. Add vanilla.
8. Pour this syrup into an oven dish -- not shallow! Then pour the pudding batter into the boiling syrup.
9. Bake pudding for about 30 - 45 mins until brown on top and baked through. (Sorry, aunt's recipe is a bit vague on this point).
10. * Baking soda is better known as bicarbonate of soda in South Africa.
Title: Family Famous Pizzelles
Ingredients:
- 6 eggs
- 3 1/2 flour
- 1 1/2 sugar
- 1 butter
- 4 margarine
- 2 baking powder
Instructions:
1. Beat eggs.
2. Beat in melted butter and anise or whatever extract you choose.
3. Beat in sugar.
4. Sift together and add flour and baking powder.
5. Dough will be sticky.
6. Spoon onto griddle and bake for 25 seconds each.
7. Store in paper bag or box, not sealed Tupperware!
Title: Lighter Boston Cream Pie
Ingredients:
- 1/3 butter
- 3/4 sugar
- 2 eggs
- 1/3 unsweetened applesauce
- 1 1/2 vanilla extract
- 2 1/4 cake flour
- 2 baking powder
- 1/2 salt
- 1/2 nonfat milk
- 1/8 nonfat milk
- 1 sugar-free instant pudding mix
- 1 1/4 confectioners' sugar
- 2 baking powder
- 1/2 vanilla extract
- 1 -2 nonfat milk
Instructions:
1. In a large mixing bowl, beat butter and sugar until crumbly. Add eggs and mix well. Beat in applesauce and vanilla. Combine the flour, baking powder, and salt. Add dry mixture to the butter mixture alternately with milk until blended.
2. Coat two 9 inch round baking pans with cooking spray and sprinkle with flour; add batter. Bake at 350°F for 12-15 minutes or until a toothpick comes out clean. cool for 100 minutes before removing from pant to wire racks. Let cool completely on wracks.
3. For Filling, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Place one cake layer on a serving plate; top with filling and remaining cake layer.
4. For glaze, in a small bowl, combine confectionery sugar, cocoa, and vanilla. Add enough milk to achieve desire consistency. spread over top of cake, allowing some glaze to drape down the sides.
Title: Pineapple Upside Down Cake Deluxe
Ingredients:
- 1/3 butter
- 1/2 brown sugar
- 8 pineapple rings
- 8 maraschino cherries
- 1/3 pecan halves
- 2 eggs
- 2/3 sugar
- 6 vanilla
- 1 baking powder
- 1 salt
- 1/3
- 1/4
Instructions:
1. Melt butter in a heavy 10 inch skillet. Evenly spread the brown sugar over the butter and arrange pineapple over the brown sugar butter mixture.
2. Center each pineapple ring with a maraschino cherry and arrange pecan halves between the rings.
3. Beat eggs until thick and lemon colored. Beat in sugar gradually, then beat in pineapple juice and vanilla.
4. Sift together flour, baking powder, and salt. Stir in egg mixture until combined.
5. Pour batter over pineapple rings in skillet. Bake at 350* for 45 minutes. Immediately turn upside down on serving plate.
Title: Peanut Butter Granola Clusters
Ingredients:
- 1/3 honey
- 1/2 maple syrup
- 1 extra virgin olive oil
- 1 old fashioned oats
- 1 1/2 dried sweetened cranberries
- 1/2 ground cinnamon
- 1/2 coarse salt
- 1/4
- 1/8
Instructions:
1. Preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
2. Combine peanut butter, syrups, and oil in a small pan. cook over low heat until melted and the mixture can easily be stirred together. Remove from heat and set aside.
3. In a deep bowl, combine oats, almonds, cranberries, cinnamon, and salt. Toss to mix well. Pour peanut butter mixture over oat mixture and, using a rubber spatula coated with cooking, stir until everything is evenly coated. Drop by heaping tablespoons onto the prepared baking sheet. . Bake 20-25 minutes, until golden and crisp. Set tray on wire rack and let cool completely. Store cooled in an air-tight container or tin up to 3 days.
Title: Raisin Oatmeal Cookies
Ingredients:
- 1/2 butter
- 1/4 shortening
- 1 brown sugar
- 1/2 granulated sugar
- 1/4 milk
- 1 egg
- 1 vanilla
- 1 all-purpose flour
- 1 cinnamon
- 1/2 baking soda
- 1/4 salt
- 3 oatmeal
- 1 raisins
Instructions:
1. Heat oven to 350 degrees.
2. Beat butter, shortening, brown sugar, granulated sugar, milk, egg, and vanilla until light and fluffy.
3. Combine flour, cinnamon, baking soda, and salt.
4. Add to butter mixture and mix well.
5. Stir in oats and raisins,.
6. Drop by tablespoonfuls onto greased cookie sheets.
7. Bake 12-15 minutes until barely set and golden.
8. Makes 3 dozen.
Title: Angel Strawberry Banana Trifle
Ingredients:
- 5 vanilla instant pudding mix
- 3 milk
- 9 bananas
- 4 strawberries
- 1 1/2
- 12
Instructions:
1. Prepare pudding with milk according to package directions.
2. In a glass serving dish (or trifle bowl) layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers.
3. Cover and chill in refrigerator 4 hours before serving.
Title: Cherry Chocolate Shortbread Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1/2 flour
- 2 cornstarch
- 1/4 cornstarch
- 1/2 cherries
- 1 bittersweet chocolate
- 1 sugar
- 2 bittersweet chocolate
- 1 shortening
Instructions:
1. Mix butter, sugar and almond extract throughly using an electric mixer. Gradually blend in flour and corn starch. Add cherries and chocolate.
2. Form into 1"-inch balls and place on ungreased baking sheets. Pour sugar on a small plate; dip bottom of drinking glass in sugar and gently press down on each cookie to flatten.
3. Bake in a preheated 300 oven for 20-30 minutes, or until bottoms begin to brown.
4. Cool 5 minutes; remove to a wire rack to cool completely.
5. Drizzle by placing 2-ounces chocolate and shortening in a small resealable plastic freezer bag. Microwave on HIGH for about 30 seconds, until chocolate is melted. Snip off the corner and drizzle over cookies.
Title: Stevia Sugar Free Chocolate Mousse
Ingredients:
- 1 gelatin
- 1 cold water
- 1 boiling water
- 6 stevia
- 1/4 cocoa powder
- 1 heavy whipping cream
- 1 vanilla
Instructions:
1. In a small bow, sprinkle gelatin over cold water and let stand 5 minutes to soften.
2. Add boiling water, stirring until gelatin is completely dissolved and mixture is clear. Cool slightly.
3. In medium bowl, stir together stevia and cocoa. Add whipping cream and vanilla. Beat at medium speed until stiff peaks form. Pour in gelatin mixture and beat until well blended.
4. Spoon into serving dishes and chill for at least 1/2 hour.
Title: Microwaved ' Baked' Egg Custard
Ingredients:
- 2 milk
- 3 eggs
- 1/4 sugar
- 1/2 vanilla
- nutmeg
Instructions:
1. In a microwave safe jug heat the milk for 3 minutes on high.
2. In a bowl beat the eggs,sugar and vanilla together then whisk into the milk.
3. Stirring all the time strain this mix into a 2L microwave (20cm round) dish and sprinkle with nutmeg.
4. Cook on 1/2 (50%)power for 4 minutes. Stir and then cook on 1/2(50%) power for another 5 minutes.
5. Stand 5 minutes.
6. Serve warm or at room temperature on its own or with fruit and whipped cream.
7. Cooking time may vary depending on your microwave.
8. NOTE: This is for a 700w microwave. See my introduction above if using a 1200wt microwave.
Title: Sweet Lukshen Kugel
Ingredients:
- 1 cottage cheese
- 16 pineapple
- 1 sour cream
- 1/2 plain yogurt
- 4 eggs
- 1 Egg Beaters egg substitute
- 1 sugar
- 1/4 vanilla
- butter
- graham cracker crumbs
Instructions:
1. Cook noodles.
2. If you have eggs (vs. egg beaters), separate the whites and beat them.
3. Mix everything together except graham cracker crust and egg whites.
4. Fold in egg whites.
5. If you want to add a graham cracker crust, prepare according to directions on box.
6. Put ingredients in pan and, if using crust, sprinkle on top now.
7. Bake at 350 for ~ 1 hour.
Title: 11" Brownie Tart Dough
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1/2 margarine
- 1/2 sugar
- 1/4 Egg Beaters egg substitute
- 1 vanilla extract
Instructions:
1. In mixer, beat margarine, sugar, eggbeaters and vanilla.
2. Add dry ingredients.
3. With floured hands, press into 11" tart pan.
4. Refrigerate for 30 minutes.
Title: Peanut Butter Fudge Pie
Ingredients:
- 1/2 peanut butter
- 4 artificial sweetener
- 8 graham crackers
- 2 sugar-free instant chocolate pudding mix
- 3 skim milk
- 1/2 Cool Whip
Instructions:
1. Mix peanut butter, sweetener and graham crackers together.
2. Add a little water to make a dough; press in a pie plate.
3. Bake at 350 degrees for 8 minutes or microwave on High 1 minute.
4. Mix pudding and milk; pour in crust and top with 1/2 cup Cool Whip.
Title: Grapefruit and Honey Cake
Ingredients:
- 3 grapefruits
- 1/4 extra virgin olive oil
- 2 eggs
- 1/4 salt
- 4 sugar
- 1 honey
- 1/2 all-purpose flour
- 1/4 baking powder
- 1 1/2
- 2
Instructions:
1. Preheat the oven to 350 degrees. Oil a 9-inch round cake pan with tall sides, and dust it with the 3 tablespoons breadcrumbs.
2. Using a grater, zest both grapefruits. Juice one of the grapefruits to yield 3/4 cup juice. In a small bowl, combine the zest, juice, and olive oil. Set aside.
3. In a large bowl, beat the eggs and salt with an electric mixture until frothy and light. Slowly beat in the sugar and honey, and continue to mix until pale and thick, about 2 minutes more.
4. In a separate bowl, sift together the flour, the remaining 1/4 cup breadcrumbs, and the baking powder. Then gradually beat the dry ingredients into the egg mixture. Fold in the citrus zest mixture just until incorporated.
5. Pour the batter into the prepared pan. Bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes. Then remove it from the pan and let it cool to room temperature.