lumicero/recipes-ing2inst huggingface dataset:
Title: Raspberry Linzer Cheese Danishes
Ingredients:
- 4 cream cheese
- 1/4 marzipan
- 1/2 almond paste
- 1 confectioners' sugar
- 1 egg
- 1/8 pure vanilla extract
- 1 salt
- 4 frozen puff pastry
- 1/4 heavy cream
- 1 -2
Instructions:
1. Position a rack in the lower third of the oven and preheat to 400°. Line a baking sheet with parchment paper. Using an electric mixer, beat together the cream cheese and marzipan at high speed for 1 minute. Beat in 1/4 cup confectioners’ sugar. Beat in the egg yolk, vanilla and salt.
2. Place the puff pastry on a lightly floured surface and roll out to form a 10-inch square; cut into 4 equal squares and place on the prepared baking sheet. Dollop the cream cheese mixture evenly in the center of each square; top with 1 teaspoon jam. In a small bowl, beat the egg white with a fork, then lightly brush some of it onto the pastry. Lift 2 opposite corners of each pastry and cross over the center, overlapping slightly; pinch to seal. Brush the tops with more egg white and sprinkle with the almonds. Bake until golden, about 20 minutes. Let cool completely.
3. In a small bowl, stir the remaining 1/4 cup confectioners’ sugar and the heavy cream with a fork until smooth; drizzle over the cooled pastries.
Title: Cocoa Layer Cake
Ingredients:
- 1/2 water
- 1 buttermilk
- 1/2 cake flour
- 1 1/2 baking soda
- 3/4 salt
- 1/4 sugar
- 1 golden brown sugar
- 1/2 unsalted butter
- 1/2 eggs
- 2 unsalted butter
- 10 golden brown sugar
- 1 1/3 instant espresso powder
- 1 salt
- 2 heavy whipping cream
- 1/2 vanilla extract
- 1
- 2
Instructions:
1. Position 1 rack in top 1/3 and 1 rack in bottom 1/3 of oven and preheat to 350 degrees. Butter three 9" cake pans with 1 1/2" sides. Line with parchment paper rounds and butter parchment.
2. Whisk cocoa and 1/2 cup warm water in small bowl. Whisk butter and 1/2 cup water in second small bowl.
3. Sift flour, baking soda, and 1/4 teaspoons salt into medium bowl.
4. Using electric mixer, beat both sugars and butter in large bowl until pale yellow and fluffly (will appear granular), about 5 minutes. With mixer running, gradually add beaten eggs, then beat until smooth and fluffly, about 15 seconds. Add cocoa mixture; beat to blend. Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating to blend after each addition. Divide batter amoung pans (about 1 3/4 cups each).
5. Bake cakes until tester comes out clean, reversing pans halfway through baking, about 18 minutes. Cool completely in pans on racks.
6. Frosting: Melt butter in medium saucepan over medium heat. Stir in sugar, cocoa, expresso powder, and 1/2 tsp (scant) salt. Gradually stir in cream. Stir until mixturer is very hot and just begins to simmer at edges. Reduce heat to low; stir 1 minute to let flavors blend. Transfer to medium bowl; stir in vanilla (will resemble chocolate sauce). Chill until just thickened, stirring occasionally, about 1 1/2 hours. Let stand at room temperature.
7. Run knife around cake sides. Carefully iinvert 1 cake onto plate (cakes will be very tender); peel off parchment. Spread with 1/2 cup frosting. Invert second cake onto palm of hand. Position cake 2 inches above frosted cake layer. Carefully slide cake onto first cake layer. Peel off parchment. Spread cake with 1/2 cup frosting. Repeat with third cake layer. Spread remaining frosting on sides and top of cake.
8. Can be made one day ahead. Cover with cake dome' let stand at room temperature.
Title: Key Lime Meringue Torte
Ingredients:
- 1 cake flour
- 1 baking powder
- 1 salt
- 4 butter
- 1 1/4 sugar
- 2 sugar
- 4 eggs
- 3 milk
- 1 vanilla extract
- 1/3 eggs
- 2 fresh lime juice
- 1 lemon juice
- 1/3 sugar
- 3/4 cornstarch
- 1 salt
- 1 butter
- 4
Instructions:
1. Set rack in bottom third of oven.
2. Preheat the oven to 350F.
3. Line the bottoms of two 8-X 2-inch round cake pans with wax paper and grease paper.
4. Make the meringue cake: Sift together the flour, baking powder and salt.
5. In a large bowl, using an electric mixer, cream the butter with ½ cup of the sugar until fluffy.
6. Add the egg yolks and beat for 2 minutes.
7. Stir together the milk and vanilla; beat the milk into the butter in two additions, alternating with the dry ingredients, until just incorporated.
8. Scrape the batter into the prepared pans.
9. In another large bowl, using clean beaters, beat the egg whites at medium speed until they hold stiff peaks.
10. Gradually sprinkle in ¾ cup of the sugar and beat until the whites are glossy, 3-4 minutes.
11. Gently spread the meringue over the cake batter in the pans; do not smooth the tops.
12. Sprinkle the almonds, then the remaining 2 tsps sugar, on the meringue.
13. Bake the cakes for 25 minutes, or until the meringue is puffed and lightly browned.
14. Transfer the pans to racks and let the cakes cool completely; the tops will sink considerably.
15. While the cakes bake, make the lime curd: Place the whole eggs and egg yolk in a heatproof bowl and whisk.
16. In a medium saucepan, bring the lime juice, sugar, cornstarch and salt to a boil over medium heat, whisking.
17. Gradually whisk the mixture into the eggs.
18. Scrape the lime curd into the saucepan and cook over medium heat, stirring, until thick enough to coat the spoon, about 5 minutes; do not boil.
19. Remove from heat and stir in butter.
20. Strain the curd into a clean bowl.
21. Let cool for 5 minutes, whisking occasionally.
22. Press a piece of plastic wrap directly on the surface of the lime curd and refrigerate until chilled, atleast 2 hours or overnight.
23. To assemble: Run a knife around the sides of the cake layers to loosen them from the pans.
24. Carefully invert the layers onto baking sheets; remove wax paper.
25. Invert one layer (meringue side up) onto a cake platter.
26. Spread all the lime curd on top.
27. Cover with the other cake layer (meringue side up).
28. To serve: Slice gently with a serrated knife.
29. The cake can be refrigerated for up to 1 day ahead.
30. Loosely cover with plastic wrap.
Title: Mexican Chocolate Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 4 cocoa powder
- 1 baking soda
- 1 cinnamon
- 1/2 - 3/4 cayenne pepper
- 1 vanilla extract
- 1 distilled white vinegar
- 5 cold water
- 1 confectioners' sugar
Instructions:
1. Preheat the oven to 350°F Lightly grease a 9-inch cake pan.
2. In a medium bowl, sift together the flour, sugar, cocoa powder, and baking soda. Stir in the cinnamon, cayenne, vanilla, vinegar, oil, and water. Mix until just combined.
3. Pour into the prepared cake pan and cook for 30 to 35 minutes, or until a knife inserted into the center comes out clean. Let cool.
4. Dust with the confectioners’ sugar before serving.
5. Note: This recipe goes great with a spicy dark-chocolate sauce. To make the sauce, melt 2 squares of dark chocolate with 1/4 cup water or soy milk. Stir constantly until the chocolate is melted. Stir in 1/2 cup sugar and cook, stirring constantly, for 5 minutes. Remove from the heat and stir in 3 tablespoons vegan margarine, 1/2 teaspoons vanilla, and cayenne pepper, to taste.
Title: Strawberry Cake
Ingredients:
- 1 frozen strawberries
- 3 flour
- 2 evaporated milk
- 1 sugar
- 1 butter
- 1/2 vanilla
- 1
Instructions:
1. Prepare cake as directed in 13x9 pan, from a mix or using your favorite white sheet cake recipe.
2. When cake is hot from oven, poke holes all over with a skewer and pour strawberries over hot cake.
3. Prepare icing (rest of ingredients) according to the following directions: In a small saucepan, pour small amount of milk in flour and mix till smooth.
4. Add rest of milk and cook till thick, stirring to avoid lumps.
5. Set aside.
6. In a medium bowl, beat sugar, butter, and vanilla till creamy.
7. Make sure sugar is dissolved.
8. Add to cooked flour mixture, blend well.
9. Pour over cake and refrigerate for at least 3 hours, serve chilled with whipped cream.
Title: Espresso Shortbread
Ingredients:
- 1 all-purpose flour
- 1/2 butter
- 1/4 sugar
- 1 1/2 vanilla
- 1/2 salt
- 1/4 powdered sugar
- 1/2 instant espresso powder
- 1/2 milk
- 1 water
Instructions:
1. Cut the butter into cubes.
2. Place all of the shortbread ingredients in the bowl of your food processor. (You can also use a mixer, or just work the butter in with your fingers.).
3. Blend until the mixture looks sandy and dry. Turn the mixture out onto a flat surface and keep pressing until the dough comes together.
4. Lightly flour your surface and roll the shortbread into a 1/2 inch thick square. It will be roughly 5.5 x 5.5 inches.
5. Cut in half horizontally, and then cut each half into eight fingers (16 cookies total).
6. You can also use cookie cutters to cut into shapes.
7. Transfer to a baking sheet spacing an inch apart. There is no need to grease the pan.
8. Refrigerate the shortbread for about 20 minutes.
9. In the meantime, preheat your oven to 350ºF.
10. Bake for 25 minutes until the edges are golden. If some of the cookies have spread a bit and you want them all to look identical, you can trim them as soon as you take them out of the oven.
11. Let the shortbread cool.
12. Place the powdered sugar, instant espresso powder and milk in a small bowl and mix until smooth.
13. If the glaze is too thick add an bit of extra milk or water a half teaspoon at a time, until you get the desired consistency.
14. Dip half the shortbread into the glaze. You can also drizzle the glaze over the baked shortbread.
15. Allow the glaze to harden.
16. Store in an airtight container in a single layer.
Title: Mom's Banana Devil's Food Cake
Ingredients:
- 2 cake flour
- 1/2 salt
- 1/2 baking soda
- 2 baking powder
- 1/2 shortening
- 1 1/2 brown sugar
- 2 eggs
- 1/3 banana
- 2 baking chocolate
- 3/4 buttermilk
- 1 vanilla
Instructions:
1. Sift together flour, salt, baking soda and baking powder.
2. Cram shortening, add sugar and cream together until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Add banana pulp, then melted chocolate.
5. Combine milk and vanilla.
6. Add dry ingredients alternatly with milk mixture to the creamed mixture, beat well.
7. Pour into a greased 9x13 pan, bake at 350F for 45 minutes.
Title: Applesauce Cake With Caramel Sauce
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 pumpkin pie spice
- 1 baking soda
- 1/2 baking powder
- 1/4 salt
- 5 unsalted butter
- 1/2 light-brown sugar
- 1 egg
- 1/4 buttermilk
- 1 unsweetened applesauce
Instructions:
1. Coat slow cooker bowl with nonstick cooking spray. Place 1 long sheet of nonstick foil in bottom of slow cooker bowl, with ends hanging over handles.
2. Whisk together flour, pumpkin pie spice, baking soda, baking powder and salt; set aside.
3. Beat together butter and brown sugar on high speed for 1 minute. Beat in egg. Scrape down sides of bowl and, on low speed, beat in buttermilk (mixture will look curdled). Beat in applesauce. Add flour mixture to bowl and beat on low speed until combined.
4. Spread batter into slow cooker. Place a clean dish towel over slow cooker then put cover on top. Cook on HIGH for 2-1/4 to 2-1/2 hours or until toothpick inserted in center comes out clean. Use foil handles to lift cake out of slow cooker. Cut into slices. Garnish with caramel sauce, whipped topping and pecans, if desired.
Title: Scottish Grasmere Shortbread
Ingredients:
- 2 all-purpose flour
- 6 sugar
- 2 cornstarch
- 1/2 ground ginger
- 3/4 butter
- 1/2 crystallized ginger
- 1/4 butter
- 1 vanilla extract
- 2 confectioners' sugar
- 1 milk
- 2 crystallized ginger
Instructions:
1. Sift flour, sugar, cornstarch, and ground ginger into a bowl.
2. Cut in butter until mixture becomes a soft dough (requires working beyond the stage when particles are the size of rice kernals).
3. Mix in crystallized ginger. Shape dough into a ball. Knead lightly with fingertips until mixture holds together. Roll into tubular shape and place in cookie press or just slice into 1/8 inch slices. Place on ungreased cookie sheet. Bake at 350 degrees for 12 minures. Cool. Spread ginger filling over the bottom of half the cookies. Cover with remaining cookies.
4. Ginger Filling; Cream 1/4 C butter and 1 t vanilla extract. Add 2 C confectioner's sugar gradually, beating until fluffy. Stir in 2 T grated crystallized ginger.
Title: Whipped Cream
Ingredients:
- 1 1/2 heavy cream
- 1 1/2 granulated sugar
- 1/2 vanilla extract
Instructions:
1. Chill deep bowl and beaters of electric mixer in freezer for at least 20 minutes.
2. (If freezer is too crowded to fit bowl, place beaters in bowl, fill bowl with ice water, and chill on counter. When bowl and beaters are well chilled, dump out water and dry thoroughly.) Add cream, sugar, and vanilla to chilled bowl.
3. Beat on low speed until small bubbles form, about 30 seconds.
4. Increase speed to medium and continue beating until beaters leave a trail, about 30 seconds.
5. Increase speed to high and continue beating until cream is smooth, thick, and nearly doubled in volume, about 20 seconds for soft peaks or about 30 seconds for stiff peaks.
6. If necessary, finish beating with whisk to adjust consistency.
7. Serve immediately or spoon into fine sieve or strainer set over measuring cup and refrigerate for up to 8 hours.
Title: Florida Orange Cake
Ingredients:
- 1 eggs
- 1 water
- 3 cream cheese
- 1/3 butter
- 1/3 orange marmalade
- 1 powdered sugar
- 1/4
- 1
- 3
Instructions:
1. Preheat oven to 350 degrees F & grease a 13"x9" glass baking dish.
2. FOR THE CAKE: In large mixing bowl, combine cake mix, orange juice, eggs, water & oil.
3. Beat on low speed 30 seconds, then for 2 minutes on medium.
4. Pour into prepared baking dish, & bake 30-35 minutes or until toothpick inserted near center comes out clean.
5. Cool to room temperature on wire rack.
6. FOR THE FROSTING: In small mixing bowl, beat cream cheese & butter until smooth.
7. Add marmalade & powdered sugar & beat well.
8. Spread over cake, then store in refrigerator until ready to serve.
Title: Sicilian Style Cannoli
Ingredients:
- 3 ricotta cheese
- 1/2 confectioners' sugar
- 1/4 cinnamon
- 1/2 vanilla
- 1/2
- 3
- 6
Instructions:
1. Mix ricotta thoroughly with sifted dry ingredients.
2. Add vanilla and fruit peel. Mix and blend well. (A little grated pistachio may be added if desired).
3. Chill in refrigerator before filling shells.
4. Fill cold cannoli shells; smooth filling evenly at each end of shell.
5. Decorate each end with a piece of glazed cherry and sprinkle shells with confectioners sugar.
6. Refrigerate until ready to serve. These are best if they are filled just before your company arrives. Serves 12.
7. That's it!
Title: Monster Cookie Dough Dip
Ingredients:
- 8 cream cheese
- 1/2 butter
- 1 creamy peanut butter
- 1 powdered sugar
- 3 brown sugar
- 1 vanilla
- 1 oats
- 1
Instructions:
1. Mix cream cheese, butter, vanilla and peanut butter until smooth.
2. Stir in brown sugar and powdered sugar, mixing well.
3. Next fold in oats, m&ms and chocolate chips.
4. Serve with pretzels or graham cracker sticks.
Title: Pilgrim Hat Treats™
Ingredients:
- 3 butter
- 1 margarine
- 6 marshmallows
- miniature marshmallows
Instructions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated. Cool slightly.
3. For each pilgrim hat, use cookie cutter to cut into pilgrim hat shape. Decorate with frosting and/or candies. Best if served the same day.
4. MICROWAVE DIRECTIONS: In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.
5. NOTES.
6. For best results, use fresh marshmallows.
7. 1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
8. Diet, reduced calorie or tub margarine is not recommended.
9. Store no more than two days at room temperature in airtight container. To freeze, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
Title: Chocolate Torte
Ingredients:
- 5 eggs
- 1 1/2 white sugar
- 1/2 water
- 1 butter
- 2 vanilla
- 8
- 4
Instructions:
1. Preheat oven to 350 degrees and grease and flour a 8 inch spring-form pan.
2. Mix lightly eggs and 1/2 cup of sugar - do not over beat - set aside.
3. Combine the rest of the sugar and water in a pan. Bring to a boil to melt sugar - lower heat.
4. Whisk in vanilla and semi-sweet chocolate until melted. When chocolate is melted, add in unsweetened chocolate and butter - take off heat and whisk until melted.
5. Cool chocolate mixture and whisk in eggs to combine.
6. Pour mixture into spring-form pan. Place pan in water bath.
7. Cook for 35 minutes.
8. Cool in pan for 10 minutes - then on rack to cool completely.
9. Garnish and serve with - Whipped cream and strawberries - Enjoy!
Title: Duquette's Pumpkin Cake
Ingredients:
- 1 pumpkin
- 3/4 brown sugar
- 3/4 white sugar
- 3 eggs
- 1/2 cinnamon
- 2 baking powder
- 1 nutmeg
- 1/2 salt
- 1/4 clove
- 1 3/4 ground cloves
- flour
Instructions:
1. Spray or line bottoms of pans.
2. Place pumpkin and sugars in large bowl.
3. Whisk until sugar dissolves.
4. Add remaining ingredients except flour; whisk until well blended.
5. Stir in flour just until mixed.
6. Divide batter into the 3 pans; about 1 1/4 cup each.
7. Stagger pans on oven rack and bake in 350 oven 25 - 30 minute until top springs back when center of cake gently pressed.
8. Cool in pans 10 minute; cool completely.
9. To frost put 1 cake layer on serving plate.
10. Spread with about 3/4 cup frosting.
11. Repeat twice.
Title: Swiss Torta
Ingredients:
- 6 milk
- 3 eggs
- 3 sugar
- 1 1/2 butter
- 2 chocolate
- 2 salt
- 1 raisins
- 1 citron
- 1/2 pine nuts
- 1/4 lemon, rind of
- 1
Instructions:
1. Warm milk. Add sugar, salt and bread.
2. When this mixture is cool enough, add slightly beaten eggs, melted butter, ground chocolate, lemon rind, raisin and citron; mix thoroughly.
3. Pour into 9 x 8-inch greased pan. Bake in 325 degrees oven for 1 1/2 hours.
4. (When cool, sprinkle red or green sugar or cake decorations for a holiday treat.)
Title: Lakshmi Dessert
Ingredients:
- 2 milk
- 4 butter
- 1/3 brown sugar
- 1/3 raisins
- 1/2 dried currant
- 1/2 ground cinnamon
- 1/4 ground cumin
- 1/2 ground cloves
- 1/2 cardamom
- 1/2
Instructions:
1. Over medium heat, heat together the milk, butter, and brown sugar in a saucepan.
2. Stir well, and well mixture has melted together gradually add the Cream of Wheat while stirring constantly, then the remaining ingredients.
3. Cook while stirring until thick for about 3 to 4 minutes, using extra milk to get it to desired texture if necessary.
4. Serve immediately while warm.
Title: Amish Bread Pudding
Ingredients:
- 2 sugar
- 1/2 milk
- 1 eggs
- 4 cinnamon
- 1/4 vanilla
- 1/2 butter
- 4 salt
- 1
Instructions:
1. Soak torn bread in cream.
2. Add sugar and butter, beaten eggs, cinnamon, salt and vanilla, stirring to blend.
3. Put into a buttered baking dish.
4. May add a little chopped citron, chopped raisins or dates if you wish.
5. Bake approximately 40 minutes in a 375 oven.
Title: Chocolate Marshmallow Squares
Ingredients:
- 3/4 butter
- 2 eggs
- 1 white sugar
- 1 salt
- 2 vanilla
- 2 mini marshmallows
- 1/2
Instructions:
1. Cook butter, eggs, sugar and salt over a low heat, stirring constantly, till thickened (about 10 minutes). Add vanilla and cool. (I cool in sink with cold water).
2. Add graham cracker crumbs, marshmallows and nuts to the cooled mixture. Mix well and press into a buttered 9 x 9 pan.
3. Cover with chocolate icing. Refrigerate, then cut into bars. Freezes well.
Title: Chilled Lemon Souffle(ATK)
Ingredients:
- 1/2 lemon juice
- 2 1/2 lemon zest
- 1 unflavored gelatin
- 1 sugar
- 3/4 cornstarch
- 5 cream of tartar
- 2 heavy cream
- 1/4
- 1
- 3/4
Instructions:
1. Place the lemon juice in a small nonreactive bowl; sprinkle the gelatin over. Set aside. Make an Ice water bath for next step.
2. Heat the milk and 1/2 cup sugar in a medium saucepan over medium-low heat, stirring occasionally, until steaming and the sugar is dissolved, about 5 minutes. Meanwhile, whisk together the yolks, 2 tablespoons sugar, and cornstarch in a medium bowl until pale yellow and thickened. Whisking constantly, gradually add the hot milk to the yolks. Return the milk-egg mixture to the saucepan and cook, stirring constantly, over medium-low heat until the foam has dissipated to a thin layer and the mixture thickens to the consistency of heavy cream and registers 185 degrees on an instant-read thermometer, about 4 minutes. Pour the mixture through a mesh sieve and into a medium bowl; stir in the lemon juice mixture and zest. Set the bowl with the custard in a large bowl of ice water; stir occasionally to cool.
3. While the custard mixture is chilling, in the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase the speed to medium-high; gradually add the remaining 2 tablespoons sugar and continue to beat until glossy and the whites hold soft peaks when the beater is lifted, about 2 minutes longer. Do not over beat. Remove the bowl containing the custard mixture from the ice water bath; gently whisk in about one third of the egg whites, then fold in the remaining whites with a large rubber spatula until almost no white streaks remain.
4. In the same mixer bowl (washing is not necessary), using the whisk attachment, beat the cream on medium-high speed until soft peaks form when the beater is lifted, 2 to 3 minutes. Fold the cream into the custard and egg-white mixture until no white streaks remain.
5. Pour into the prepared souffle dish (see note) or bowl. Chill until set but not stiff, about 1 1/2 hours; remove the foil collar, if using, and serve, garnishing if desired.
Title: Chocolate Cinnamon Cake Mix Cookies
Ingredients:
- 18 1/4 rolled oats
- 1/2 eggs
- 2 margarine
- 1/2 brown sugar
- 1/4 vanilla extract
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350°.
2. Set aside the cinnamon-sugar mixture in a bowl.
3. In a mixing bowl, stir in first 6 ingredients. Stir until all dry ingredients are well moistened.
4. Add chips and stir until evenly distributed throughout the batter.
5. Use a table spoon to scoop ping pong-size balls and dip each ball in the cinnamon & sugar mixture.
6. Drop onto greased cookie sheet, dusted side up.
7. Bake for 12 minutes for chewy cookies and 14 for crisp.
8. Store in airtight container.
Title: Budin - Costa Rican Baked Pudding
Ingredients:
- 1 baguette
- 4 milk
- 1 1/2 vanilla
- 1 cinnamon
- 1/2 butter
- 1 sugar
- 3 eggs
Instructions:
1. Butter a baking dish, preheat oven to 350 degrees.
2. Place bread into large saucepan, add milk and let stand for five minutes.
3. Add vanilla, cinammon, butter and sugar to the saucepan, then bring to a boil, stirring occasionally.
4. Remove from heat and let cool for five minutes.
5. In separate bowl, beat eggs and set aside.
6. Place bread mixture in a blender jar (fill only halfway at first, start blender). Then, with blender running, ladle rest of mixture into blender. Process till smooth and return mixture to saucepan.
7. Take one cup of hot mixture and ladle slowly into beaten eggs to temper them. Then add egg mixture to saucepan. Stir well to incorporate. If adding other ingredients (raisins, coconut, etc) add now.
8. Pour into prepared pan and bake for one hour or until toothpick inserted in center comes out clean. Let cool to room temp for easy cutting.
Title: Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1 lemon zest
- 1 fresh lemon juice
- 1 1/2 powdered sugar
Instructions:
1. Cream butter and cream cheese until light and fluffy.
2. Zest lemon (or lime or orange for different flavor) directly into butter/cream cheese.
3. Add lemon juice and mix well.
4. Gradually add sifted powdered sugar until smooth and creamy.
5. Try not to eat too much before you frost the cake!