lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Bread Pudding
Ingredients:
- 1 butter
- 2 baking apples
- 1/3 sugar
- 2 Splenda sugar substitute
- 2 white wine
- 1 1/2 eggs
- 2 orange zest
- lemon zest
Instructions:
1. Variation; try adding some dried fruit, such as apricots, cherries or dates to the pudding with the apples.
2. Butter a 5-cup ovenproof dish with butter.
3. Place apples in bottom of dish, then sprinkle half of the sugar over them.
4. Pour wine or apple juice over the apples.
5. Add the bread slices, pushing down with your hands to flatten them slightly.
6. Mix the cream with eggs, the remaining sugar, and pour over the bread.
7. Add Zest to the top, over bread and egg mixture.
8. Set aside and to soak for a minimum of 30 minutes.
9. Bake in Preheated 350-degree oven for about 25 minutes, until golden and set (inserted knife comes out clean).
Title: Best Christmas Brandy Cake
Ingredients:
- 250 sultanas
- 250 thompson seedless grapes
- 75 currants
- 150 cherries
- 150 whole wheat flour
- 150 unsalted butter
- 1/4 sugar
- 1/4 cinnamon
- 3 lemon
- 1/4 eggs
- 25 brandy
Instructions:
1. Combine fruits and brandy, dredge with half of the flour, and allow to stand 2 hours or overnight.
2. Preheat oven to 350 degrees F (180 degrees C).
3. In a large bowl, cream butter, sugar, lemon zest till fluffy.
4. Add beaten eggs slowly and whip to form peaks.
5. Now add the rest of the flour and mix well.
6. Fold in the brandy-fruit mixture.
7. Turn into a greased cake tin and bake at 180C (350F) for 1 1/2 hours, or until cake tests done with a toothpick.
Title: Sally's Chocolate Rum Cake
Ingredients:
- 1/2 pecans
- 1 instant chocolate pudding mix
- 1 light rum
- 1/2 water
- 1/2 eggs
- 1/2 sugar
- 4 butter
- 1 light rum
- 1/2 water
- 1/4
Instructions:
1. Grease and flour bundt pan. Crumble nuts in bottom of pan.
2. In a large bowl, mix cake and pudding mixes. Add rum, water, oil, and eggs. Mix well.
3. Bake at 325F for 50-60 minutes.
4. Meanwhile, prepare glaze. Mix all ingredients (sugar, butter, rum, and water) and boil for 2-3 minutes.
5. When cake is done, remove from pan and pour on hot rum glaze.
6. Let cool, can be served slightly warm or at room temperature.
Title: Pretzel Salad
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 1/2 - 1 instant vanilla pudding
- 1 Cool Whip
- 16 cream cheese
- 8 crushed pineapple
- 20 pineapple tidbits
Instructions:
1. In a cake pan (or similar shallow dish), combine pretzels, sugar, and melted butter.
2. Blend until pretzels are coated well.
3. Bake at 400° for 10 minutes; stirring occasionally as it browns easily.
4. Stir as it is cooling, turn out onto wax paper and break up any clumps.
5. Prepare pudding as if using for a pie.
6. In a large mixing bowl, blend Cool Whip and cream cheese.
7. Beat on high until smooth.
8. Add pudding and fold in drained pineapple.
9. Stir in pretzel mix just before serving.
10. Enjoy! (but note: This salad is NOT good for leftovers, the sugar mix melts on the pretzel's and they get soggy.)
Title: Red, White, and Chocolate Cookie Mix
Ingredients:
- 3/4 all-purpose flour
- 1/4 baking soda
- 1/8 salt
- 1/4 sugar
- 1/4 brown sugar
- 1/4 white chocolate chips
- 1/4 dried cherries
- 1/3 walnuts
- 1/3
Instructions:
1. In a mixing bowl, add the flour, baking soda, and salt; stir to combine.
2. Pour into a one-pint wide-mouth jar.
3. Layer remaining ingredients in the order listed; firmly pack after each addition.
4. Cover with lid and attach following instructions: removed walnuts, dried cherries, and chocolate chips from the jar and put in a small mixing bowl; toss to combine.
5. In a larger mixing bowl, cream 1/3 cup butter; add in dry ingredients from jar; stir to blend.
6. Add in 1 egg and 1/2 teaspoon cherry extract; beat to combine.
7. Gently stir in walnuts, dried cherries, and white chocolate chips.
8. Drop dough by level tablespoonfuls onto a lightly greased cookie sheet.
9. Bake in a 325° oven for 14-16 minutes.
Title: Traditional Zabaglione
Ingredients:
- 4 sugar
- 1/3 - 1/2 salt
- 1 vanilla extract
- 1 1/2
Instructions:
1. Set up for a double boiler, making sure that the water in the bottom vessel is not contacting the top vessel. It will scramble your custard if the water touches the top bowl.
2. In the top bowl, before setting it above the boiling water, mix all of the ingredients together with a kitchen mixer for at least two minutes. The mixture will thicken slightly and become a bit creamy. Add as much sugar as you like. The more sugar, the riching it will be.
3. Once all the ingredients are well mixed, put the double boiler and continue mix with the mixer. DO NOT STOP MIXING, not for a second. If you stop mixing, your custard will scramble.
4. Continue cooking until the custard thickens and is 3-4 times it's original size. It will be very airy and even appear similar to that of whip cream.
5. Once it has reached the above stage remove it from the heat. If serving it warm, drizzle over fruit and serve. If serving cold, place the bowl in an ice bath and continue mixing until the custard is at least room temperature.
6. Once the custard is room temp, spoon the custard into the serving dishes and cover with plastic wrap. Martini glasses make great serving dishes.
7. Place the plastic wrap directly on the custard. This will prevent a skin from forming on the top of your custard.
8. Chill for 3-6 hours.
9. Once chilled and firm, place the fresh berries on top of the custard and serve.
10. Enjoy!
Title: Fig Cake 2
Ingredients:
- 2 all-purpose flour
- 1 salt
- 1/2 clove
- 1 baking soda
- 1 nutmeg
- 1 cinnamon
- 1 1/2 sugar
- 1 butter
- 3 eggs
- 1 vanilla
- 1 buttermilk
- 1 fig
- 1/2 pecans
- raisins
Instructions:
1. Sift all dry ingredients together.
2. Add oil or the butter mix well.
3. Add vanilla and buttermilk mix well.
4. Add figs and the optional ingredients (if desired).
5. Do Not Grease Pan 9x12.
6. Bake 40 to 45 minute at 325 F.
Title: Pecan/cranberry tassies
Ingredients:
- 1/2 butter
- 1 cream cheese
- 1 flour
- 1 egg
- 3/4 brown sugar
- 1 vanilla
- 1/3 cranberries
- 3 pecans
Instructions:
1. For pastry, beat cream cheese and flour on high speed until combined.
2. Stir in flour.
3. Chill for one hour.
4. Shape into 24 balls.
5. Place in ungreased 1 3/4 inch muffin tins.
6. Press pastry evenly against bottom and up the sides.
7. For filling: Beat egg, sugar, vanilla til smooth.
8. Stir in nuts and cranberries.
9. Spoon filling into cups.
10. Bake 325 for 30-35 minutes until brown.
11. Cool on wire racks.
12. Remove by running a knife around the edges.
Title: Mandabear's Plum Dump Cake
Ingredients:
- 1 granulated sugar
- 1/2 canola oil
- 1 eggs
- 4 plum baby food
- 2 ground cloves
- 1 ground cinnamon
- 1 walnuts
- 1/2 pecans
- 1 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a bundt pan, or 4 3x3" loaf pans, ot a 13x9" pan.
3. Put all ingredients in large bowl and mix at medium speed until well blended.
4. Pour into desired pan.
5. Bake at 350 F until toothpick inserted into center comes out dry.
6. 55-65 minutes for bundt pan, 20 minutes for small loaf pans, 55-65 minutes for 13x9" pan.
7. Remove from oven.
8. Remove cake from bundt pan onto cooling rack over a large plate and pour on glaze.
9. Can keep cake in loaf pans or 13x9 pan and pour on glaze.
10. If you don't want to use the glaze, you can sprinkle on confectioners sugar instead.
Title: Apple Brown Betty 2
Ingredients:
- 3/4 butter
- 8 apples
- 4 brown sugar
- 1 1/2 water
- 1/2
Instructions:
1. Preheat oven to 375.
2. Butter 11x7 pan.
3. Layer half of bread cubes, half of apples, half of brown sugar, half of butter.
4. Repeat.
5. Sprinkle water over top.
6. Cover with foil and bake 45 minutes.
7. Remove foil and bake 15 minutes.
8. Put under broiler for a couple of minutes to crisp up if desired.
Title: Apple Berry Oatmeal Crisp
Ingredients:
- 1/2 brown sugar
- 1/2 white sugar
- 1 quick-cooking oats
- 1 all-purpose flour
- 1/2 salt
- 1/2 baking soda
- 1/2 butter
- 2 apples
- 1 blackberry
- 1 lemon juice
- 1/2 vanilla
- 1/2 white sugar
- 2 ground cinnamon
- 2 butter
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Lightly grease a 7x11-inch glass baking dish with cooking spray.
3. For the filling - In a large Ziploc bag put in cut up apples, lemon juice, vanilla, mix white sugar and cinnamon together then add to bag – agitated gently to mix all ingredients.
4. For the crisp - In a large bowl, combine brown & white sugar, oats, flour, salt, baking soda. Pour in the melted butter. Mix until crumbly.
5. Place half of crumb mixture in pan, lightly press into pan.
6. Spread the apples cinnamon filling evenly over crumb mixture.
7. Spread the blackberries evenly on top of the apples.
8. Sprinkle with remaining crumb mixture on top of the fruit.
9. Place butter quarters evenly spaced on top of crumb mixture.
10. Bake in the preheated oven for 40 to 45 minutes, or until golden brown.
11. Let cool, serve with vanilla ice cream for an unbeatable combination.
12. Lastly - Add other fruit as the mood strikes – berries (black, Marion, Boysen, rasp), pears (skinned), peaches (skinned) or mix and match. Fruit total volume should be 3 to 3½ cups.
Title: Vanilla Bean Bundt Cake With Vanilla Glaze and Strawberries
Ingredients:
- 1 Bourbon
- 1 vanilla bean
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1/2 unsalted butter
- 6 unsalted butter
- 3/4 sugar
- 1/4 golden brown sugar
- 2 eggs
- 1 buttermilk
- 1/2 powdered sugar
- 2/3 vanilla extract
- 4 strawberries
- 1 sugar
- 1 1/2
- 3
Instructions:
1. CAKE.
2. Position rack in center of oven and preheat to 325°F Butter and flour standard Bundt pan, then spray pan with nonstick spray. Pour bourbon into small bowl. Scrape seeds from vanilla bean into bourbon; stir to blend well (reserve scraped vanilla bean for another use).
3. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until light and fluffy. Add eggs and egg yolk 1 at a time, beating until well blended after each addition. Beat in bourbon-vanilla mixture. Add flour mixture in 2 additions alternately with buttermilk in 1 addition, beating just until blended after each addition. Transfer batter to prepared pan; smooth top evenly (batter will come only halfway up sides of pan).
4. Bake cake until tester inserted near center comes out clean, about 55 minutes. Cool in pan on rack 15 minutes. Invert cake onto rack and cool completely.
5. GLAZE.
6. Whisk powdered sugar, 4 teaspoons milk, and vanilla in small bowl to blend, adding more milk by 1/4 teaspoonfuls if glaze is too thick to drizzle.
7. Place sheet of foil on work surface. Place cake (still on rack) atop foil. Using spoon, drizzle glaze over cake in zigzag pattern. Let cake stand at room temperature until glaze sets, about 15 minutes. DO AHEAD Cake can be made up to 1 day ahead. Cover with cake dome and let stand at room temperature.
8. STRAWBERRIES.
9. Toss strawberries and sugar in medium bowl. Let stand at room temperature until juices form, tossing occasionally, about 30 minutes.
10. Cut cake into wedges and divide among plates. Spoon strawberries with juices alongside and serve.
Title: Fabulous Chocolate Chip Cookies
Ingredients:
- 1 unsalted butter
- 1 brown sugar
- 3/4 granulated sugar
- 2 eggs
- 1 vanilla extract
- 2 3/4 flour
- 1 baking soda
- 1 salt
- 12
Instructions:
1. Cream the butter, sugars, eggs and vanilla in a large bowl until well mixed.
2. In another bowl add the flour, baking soda, and salt and mix together with a fork.
3. Gradually add the flour mixture to the butter mixture unitl dough forms.
4. Add the chocolate chips to the dough and mix in by hand.
5. Roll into one inch balls and put on parchment (or wax paper) lined baking sheets.
6. Bake for 10 minutes at 375 degrees.
7. This dough will keep for about a week in the refridgerator.
Title: Pink Fruit Compote
Ingredients:
- 1 prickly pear cactus
- 1 sugar
- 1 fresh lime juice
- 2 navel oranges
- 1 pink grapefruit
- 2 fresh pineapple
- 1 green seedless grape
Instructions:
1. Wearing rubber gloves, cut skin from cactus pear and discard.
2. Chop pear coarsely; puree in blender, then strain through sieve into large bowl; discard seeds.
3. Stir in sugar and lime juice until sugar is dissolved, then stir in remaining fruit.
4. Serve immediately or cover and refrigerate overnight.
Title: Easy Brownie Peanut Butter Bites
Ingredients:
- 1 hot water
- 1/3 egg
- 1/4
- 1
- 48
Instructions:
1. Set oven to 350 degrees F.
2. Prepare 40-48 mini muffin cups with mini paper liners.
3. In a bowl, combine the brownie mix, water, oil and the egg; beat with a wooden spoon.
4. Fill the mini muffin tins half full with the chocolate mixture then press one peanut butter cup into the batter into each cup.
5. Bake for 15-20 minutes,or until the brownies are set.
6. Cool completely.
Title: Polish Fresh Plum Cake--Placek Z Sliwkami
Ingredients:
- 2 1/3 all-purpose flour
- 2 1/2 baking powder
- 3/4 salt
- 3/4 sugar
- 1/4 sugar
- 1/2 butter
- 3 butter
- 3/4 milk
- 2 eggs
- 40 plums
- 1/4 clove
Instructions:
1. Lightly coat a 13"x9" pan with cooking spray. Heat oven to 350 degrees. In large bowl, combine flour, baking powder, salt and 3/4 cup sugar. Add 1/2 cup softened butter, milk and eggs. Beat at medium speed 4 minutes.
2. Pour batter into prepared pan. Place plums on top, cut side up, pushing down slightly into batter.
3. Cut remaining 1/4 cup sugar and cloves into 3 tablespoons cold butter and sprinkle over plums. Bake about 40 minutes or until a toothpick tests clean.
4. Let the cake cool in the pan so the plum juices will be reabsorbed to create a moist cake. Sprinkle with confectioners' sugar, if desired, and cut into 12 squares.
Title: Lemon Crinkles Cookies
Ingredients:
- 3/4 shortening
- 1 1/4 sugar
- 1 salt
- 1 egg
- 2 evaporated milk
- 1/4 baking powder
- 1/4 baking soda
- 1 flour
- 1/4 sugar
- 2
- 1/4
Instructions:
1. In mixing bowl cream shortening, 1-1/4 cups sugar and salt; add egg,extract and yellow food coloring,combining well.
2. Gradually beat in evaporated milk.
3. Add dry ingredients and beat at low speed,scraping sides of bowl often.
4. Chill 30-60 minutes.
5. Shape with wet hands into 1-inch balls and roll in sugar.
6. Place on Greased cookie sheet about two inches apart.
7. Bake at 350 about 10-12 minutes or until cookies are golden brown.
8. Remove immediately from baking sheet.
Title: Chocolate Banana Bundles
Ingredients:
- 2 butter
- 1/4 brown sugar
- 2 bananas
- 1 frozen puff pastry
- 4 vanilla ice cream
- 1/2
Instructions:
1. In a large skillet, melt butter over medium heat. Stir in brown sugar until blended. Add bananas; stir to coat. Remove from the heat; set aside.
2. Unfold puff pastry. Cut into four rectangles. Place a halved banana in the center of each square. Overlap two opposite corners of pastry over banana; pinch tightly to seal. Place on parchment paper-lined baking sheets.
3. Bake at 400° for 20-25 minutes or until golden brown. Drizzle with chocolate. Serve warm with ice cream and top with nuts if desired .
Title: Candied and Spiced Almonds
Ingredients:
- 5 sugar
- 1/2 butter
- 3 cinnamon
- 2 cumin
- 1 vanilla
- 1 - 1 1/2 sea salt
- 1
Instructions:
1. Place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel.
2. Place sugar in a large non-stick saute pan and heat over medium heat, occasionally tipping and swirling the sugar until it is all melted into a pale golden syrup.
3. Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup.
4. Add the nuts and stir gently to coat. Don't worry if you have some clumps of caramelized sugar. The clumps will melt as you continute to saute the almonds.
5. Cover and continue to cook on low, stirring every minute or so until almonds are a golden brown. Watch very carefully as they can go from beautiful to burned very quickly. Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool.
Title: Pamela's Yellow Cake - Gluten Free
Ingredients:
- 3 eggs
- 4 butter
- 2 sugar
- 1 milk
- 1/2 vanilla extract
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease an 8-inch or 9-inch cake pan with non-stick spray or butter and use baking mix or rice flour to coat.
3. Separate eggs and whip egg whites until stiff.
4. In a separate bowl, place softened butter, baking mix and white sugar.
5. Blend for 1 minute on medium speed until the butter is distributed thoroughly.
6. Add 1/4 cup milk with the extracts and mix for 1 minute on medium speed.
7. Add remaining 1/4 cup milk with the egg yolks and mix for 1 minute on medium speed.
8. Fold in stiff egg whites.
9. Pour into prepared pan.
10. Do not fill more than 1/2 full.
11. Bake for 25 minutes.
12. Do not open oven door while baking.
13. Cake is done when it springs back to the touch.
14. Let cool until pan is warm to touch (not hot), run a knife around the inside edge of the pan to loosen.
15. Invert onto a cooling rack, and leave until completely cool.
Title: Easy Amaretto Bread Pudding
Ingredients:
- 3 eggs
- 1/2 sugar
- 2 amaretto liqueur
- 1 evaporated milk
- 1 water
- 3/4 powdered sugar
- 6
- 1/4
Instructions:
1. Heat oven to 350 degrees.
2. In a large bowl, beat together eggs, sugar, Amaretto, almond extract, milk and water. In a quart baking dish, place bread cubes and cover with egg mixture.
3. Top with almonds.
4. Bake for approximately 30 minutes.
5. Raise oven to 425 degrees and bake for another 10 minutes.
6. Cool 1 hour and top with powdered sugar and serve!
Title: Kahlua Cake
Ingredients:
- 2 sour cream
- 2 eggs
- 1 Kahlua
- 1/2 powdered sugar
- 1/4 powdered sugar
- 1
- 1/2
- 1
- 1/4
Instructions:
1. Stir together first 5 ingredients in a large bowl; blend well.
2. Stir in morsels and, if desired, brickle chips.
3. Pour batter into a greased& floured 10" bundt pan.
4. Bake at 350 degrees for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
5. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.
6. Sprinkle with powdered sugar.
7. Beat whipping cream at medium speed with electric mixer until foamy.
8. Gradually add 1/4 cup powdered sugar, beating until soft peaks form.
9. Serve with cake.
Title: Rich Chocolate Mousse
Ingredients:
- 6 butter
- 3 instant coffee
- 2 hot water
- 1 vanilla extract
- 2
- 1/2
Instructions:
1. MICROWAVE morsels and butter in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Dissolve Taster's Choice in hot water; stir into chocolate. Stir in vanilla extract; cool to room temperature.
2. WHIP cream in small mixer bowl on high speed until stiff peaks form; fold into chocolate mixture. Spoon into tall glasses; refrigerate for 1 hour or until set. Garnish as desired.
Title: Snowday Cookie Mittens
Ingredients:
- 1 all-purpose flour
- 2
- 3
- 1
Instructions:
1. PREHEAT oven to 350°F.
2. BREAK dough apart cookie dough into medium bowl. Combine dough and flour until mixed. Roll cookie dough to 1/4-inch thickness between two sheets of floured wax paper. Remove top piece of paper. Cut cookie dough into mittens with cutter. To make pairs of mittens, turner cutter over to make a match. Transfer mittens to ungreased baking sheets, placing about 3 inches apart. Refrigerate for 15 minutes.
3. BAKE for 13 to 14 minutes or until lightly browned. Remove from oven and immediately pat sides of each mitten with edge of knife to help retain shape. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
4. FROST cookies. Decorate with sprinkles, sugars and candies as desired. To make a pair of mittens, adhere licorice strings to mittens with frosting.
5. Tips:
6. t1 3/4 cups NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Tub Dough can be substituted for the bar dough.
7. tRefrigerating mittens before baking helps to prevent mittens from spreading and retain their shape during baking.
Title: Old Fashioned Banana Pudding
Ingredients:
- 1 sugar
- 3 eggs
- 1 salt
- 2 cornstarch
- 2 milk
- 1 vanilla
- 3 -4 bananas
Instructions:
1. Mix sugar and eggs together.
2. Add salt, cornstarch, and milk.
3. Bring to a boil over medium-high heat, stirring constantly; cook until thickened.
4. Remove from heat; add vanilla and mix well.
5. In serving bowl, layer the wafers, bananas, and the pudding.
Title: Chinese Almond-Peanut Butter Cookies
Ingredients:
- 2 all-purpose flour
- 1 1/4 white sugar
- 1 1/4 shortening
- 1/4 peanut butter
- 1/2 egg
- 1 1/2 water
- 1/2 water
- 1 baking powder
- 1/2 baking soda
- 1/4
Instructions:
1. Cream shortening, peanut butter, and sugar in a large bowl.
2. Add flour.
3. Make three wells in the mixture, add the egg to one well, the lye wter, water, baking powder and baking soda to the second, making sure that the mixture bubbles as these ingredients are added.
4. Add the almond extract to the third well.
5. Mix thoroughly.
6. Knead for several minutes, roll into 3/4" balls.
7. Press with forefinger and color indentation with red food coloring.
8. Bake at 300° for 25 minutes.
Title: Chocolate-Coffee Gingerbread With Hazelnut Poached Pears
Ingredients:
- 1 3/4 raw sugar
- 1 1/2 golden brown sugar
- 1/3 water
- 5 pears
- 2 all-purpose flour
- 2 baking soda
- 1 kosher salt
- 1 ground cinnamon
- 1 baking soda
- 1 ground cloves
- 1 ground ginger
- 1 sugar
- 1 molasses
- 1 olive oil
- 3 eggs
- 1 brewed coffee
- 1 bittersweet chocolate
- 1/4 crystallized ginger
- 1 powdered sugar
- 3 instant coffee crystals
- 1
Instructions:
1. PEARS PREPARATION:.
2. Combine sugar, 1 1/2 cups water, and Frangelico in heavy large wide saucepan.
3. Stir over medium heat until sugar dissolves.
4. Bring to boil.
5. Add pears (liquid will not cover pears completely).
6. Cover and simmer until pears are tender when pierced with knife, turning occasionally, about 12 minutes.
7. Using slotted spoon, transfer pears to medium bowl.
8. Boil cooking liquid in pan until syrupy and reduced to generous 3/4 cup, about 5 minutes.
9. Pour syrup over pears and cool slightly.
10. * (Can be made 1 day ahead. Cover and chill).
11. GINGERBREAD PREPARATION:.
12. Preheat oven to 350°F
13. Generously butter 12-cup nonstick Bundt pan, then spray with nonstick spray; dust pan lightly with flour.
14. Whisk 2 cups flour and baking soda, kosher salt, cinnamon, baking soda, cloves & ginger in medium bowl to blend.
15. Combine sugar, molasses, olive oil, and eggs in large bowl; whisk until well blended.
16. Add dry ingredients and stir to blend.
17. Mix in hot coffee, then chocolate and crystallized ginger (most of chocolate will melt).
18. Transfer batter to prepared pan.
19. Bake cake until tester inserted near center comes out clean and cake begins to pull away from sides of pan, 55 to 60 minutes.
20. Transfer pan to rack; cool cake in pan 20 minutes.
21. Turn cake out onto rack and cool at least 1 hour.
22. **( Can be made 1 day ahead. Cool completely. Cover with cake dome or wrap in foil and store at room temperature. If desired, uncover cake and place on ovenproof platter and rewarm in 350°F oven for 15 minutes before serving.)
23. COFFEE WHIPPED CREAM:.
24. Combine all ingredients in large bowl.
25. Using electric mixer, beat until peaks form.
26. ***(Can be made 4 hours ahead. Cover and chill).
27. HOW TO ASSEMBLE:.
28. Cut warm or room-temperature gingerbread into 10 slices and transfer 1 slice to each of 10 plates.
29. Place 1 pear half alongside each.
30. Drizzle with pear syrup and top with coffee whipped cream.
Title: Momma's Lemon Berry Bars
Ingredients:
- 1 butter
- 2 margarine
- 1/2 all-purpose flour
- 2 1/8 whole wheat flour
- 5 powdered sugar
- 1 sugar
- 4 flour
- 3/4 baking powder
- 1/4 eggs
- 2 frozen raspberries
- 2 lemon juice
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl mix crust ingredients.
3. Press into a jelly roll pan.
4. Bake crust at 350°F for 12 minutes.
5. In a large bowl combine sugar, flour, baking powder; mix well.
6. To the flour mixture add eggs, lemon juice, and berry juice; mix well.
7. Gently fold in berries,.
8. Pour the batter over the crust.
9. Bake in 350°F oven for about 25 to 30 minutes just until the top begins to turn light golden.