lumicero/recipes-ing2inst huggingface dataset:
Title: Buckeyes
Ingredients:
- 1 cream cheese
- 1 sweetened condensed milk
- 2 peanuts
- 1 shortening
- 1
- 2
Instructions:
1. Beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth.
2. Melt peanut butter chips; stir into cheese mixture. Add nuts.
3. Chill 2-3 hours. Shape into 1-inch balls.
4. In small saucepan over low heat, melt chocolate chips with shortening. With wooden pick, dip each peanut butter ball into chocolate mixture, not coating completely.
5. Place on parchment paper-lined baking sheets until firm.
6. Store covered at room temperature or in refrigerator.
Title: Pumpkin Frosting
Ingredients:
- 3/4 sugar
- 1/2 salt
- 1 1/2 pumpkin pie spice
- 2 eggs
- 15 canned pumpkin
- 12 evaporated milk
Instructions:
1. Preheat oven to 425°F.
2. Beat eggs in a large bowl.
3. Stir in sugar, salt, and pumpkin pie spice.
4. Add pumpkin and mix.
5. Add evaporated milk and mix.
6. Pour into 9" pie plate. Yes, NO crust!
7. Bake for 15 minutes.
8. Reduce heat to 350 F and bake for another 40-50 minutes, until a toothpick comes out dry.
9. Cool before you use it to pipe or spread on your cake.
Title: Grom's Peach Cobbler
Ingredients:
- 1 sugar
- 1/2 butter
- 1 1/2 flour
- 1 1/2 baking powder
- 1 1/2 sugar
- 1 egg
- 1 1/2 milk
Instructions:
1. In a saucepan bring peaches to a boil, add as much sugar to make it sweet.
2. Once it boils pull off heat.
3. Melt butter in a baking pan, 13x9 inch at 350 degrees.
4. Mix dry ingredients in a bowl, add milk and egg, mix well.
5. Pour the batter into pan with the melted butter.
6. Pour hot peaches from saucepan over the batter.
7. Bake for 1 hour.
8. Check after 30 minutes of baking and at 45 minutes sprinkle sugar over the top.
9. Let brown on top.
10. It may need longer to set up, it varies from oven to oven.
Title: Classic White Crème Brûlée
Ingredients:
- 4 sugar
- 1/3 white chocolate
- 2 vanilla extract
- 4
- 1/2
Instructions:
1. Preheat oven to 300°F.
2. In medium bowl, whisk egg yolks with sugar until smooth.
3. In 2 quart saucepan, bring whipping cream to a simmer over medium-high heat. Add white chocolate pieces to simmering whipping cream.
4. Turn off heat and whisk until white chocolate is melted.
5. Add white mixture to egg yolk mixture one tablespoon at a time, whisking continuously to prevent eggs from scrambling. Whisk until smooth. Add vanilla.
6. Pour into four custard cups.
7. Place cups in 13" x 9" baking pan or broiler pan. Add enough water so cups sit in 1 to 1 1/2" of water. Bake until set, about 45 minutes.
8. Serve warm, at room temperature, or refrigerate overnight. For a delicious crunchy surface: Sprinkle the tops of the crème brûlée with 1 teaspoon of sugar and place under broiler until caramelized.
Title: Magic Butter Cake
Ingredients:
- 1 eggs
- 2 -3 water
- 1/3 ricotta cheese
- 1 eggs
- 3 sugar
- 1 vanilla
- 2
Instructions:
1. Prepare cake mix as directed on box.
2. Pour into a greased 9x13-inch cake pan.
3. Beat together the 1 lb. Ricotta cheese, 3 eggs,1 cup sugar, and 2 tsp vanilla.
4. Pour over cake top.
5. Bake at 350°F for 1 hour.
6. When baked, the cheese mixture will now be on the bottom-surprise!
7. Cool --- sprinkle with powdered sugar.
Title: Black Magic Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 vanilla
- 2 eggs
- 2 baking soda
- 1 baking powder
- 1 salt
- 3/4 canola oil
- 1 milk
- 1/2
- 1
Instructions:
1. Sift dry ingredients then add oil and eggs.
2. Alternate milk with chocolate (cocoa and coffee).
3. Mix thoroughly.
4. Batter will be very thin.
5. Bake in a greased tube pan-one that doesn’t come apart because thin batter will leak.
6. Bake at 375 degrees for 45 minutes or until knife inserted comes out clean.
Title: Mini Chocolate Cakes
Ingredients:
- 2 all-purpose flour
- 2/3 cocoa powder
- 1 1/2 allspice
- 1 baking powder
- 1/4 baking soda
- 1/4 salt
- 3/4 unsalted butter
- 1 1/2 light brown sugar
- 3 eggs
- 2 vanilla extract
- 1 sour cream
- 4 bittersweet chocolate
- 1 heavy cream
- 8 bittersweet chocolate
Instructions:
1. Heat oven to 350. Coat two 6 cup jumbo muffin pans with nonstick cooking spray.
2. Whisk together flour, cocoa, allspice, baking powder, baking soda and salt. Set aside.
3. Beat butter 2 minutes. Add sugar; beat until fluffy. Add eggs, one at a time, beating well after each. Beat in vanilla. Beat in flour mixture in three additions, alternating with sour cream. Beat 2 minutes more. Fold in chopped chocolate. Fill prepared muffin cups half full.
4. Bake at 350 for 25 minutes or until top springs back when touched. Cool cakes for 10 minutes on rack. Turn cakes onto rack; cool completely.
5. Make ganache: Bring cream to a boil in a small saucepan. Place chocolate in a medium sized bowl; pour hot cream over top. Stir until smooth.
6. Place a rack over a jelly roll pan. Place cakes, flat-side down, on rack. Pour 2 to 3 tablespoons ganache over each cake, smoothing with spatula. Refrigerate one hour or until set, and decorate if desired.
Title: Raspberry Dream Cookies
Ingredients:
- 2 butter
- 1 sugar
- 4 vanilla extract
- 2 lemon juice
- 1 flour
- 5 1/3 salt
- 1/4 sugar
- 1 milk
- 1
- 1 -2
Instructions:
1. In a large mixing bowl, cream butter and sugar until light and fluffy.
2. Add egg yolks, one at a time, beating after each addition.
3. Add vanilla and lemon juice. Mix well.
4. Combine flour and salt and gradually add to the creamed mixture. Mix well.
5. Refrigerate for 1 hour.
6. Divide dough into three portions.
7. On a lightly floured surface, roll out each portion to a 1/4 inch thickness.
8. Cut with a 2 1/2 inch round cookie cutter with crimped edges.
9. Place an inch apart on an ungreased baking sheet.
10. Bake at 350º for 8-10 minutes until edges just begin to brown. Remove to wire racks to cool.
11. Spread raspberry jam on one cookie and top with another cookie to make a sandwich. Continue until all are sandwiches.
12. Combine icing ingredients until a drizzling consistency is achieved. Drizzle over cookies.
Title: Mint Chocolate Cream Cheese Pound Cake
Ingredients:
- 1 cream cheese
- 8 water
- 3/4 sugar
- 1/2 eggs
- 1/4 vanilla
- 4
- 1
- 1 1/4
Instructions:
1. Preheat oven to 325. Grease and flour 12 cup Bundt or tube cake pan.
2. Place all ingredients except candy in mixing bowl, and mix at low speed for about 1 minute, scraping bowl constantly.
3. Increase mixer speed to medium and beat for 2 minutes more, or until batter is well mixed.
4. Fold in candy pieces.
5. Pour into pan and bake for 48-52 minutes, or until tests done.
6. Cool in pan for about 25 minutes, then remove from pan and cool completely.
7. Sprinkle with powdered sugar and serve.
Title: Jerrys Gob Cake
Ingredients:
- 2 1/4 flour
- 1 1/2 baking soda
- 3 white sugar
- 1 1/2 vinegar
- 1/2 cold water
- 1 1/2 vanilla pudding mix
- 1 1/2 milk
- 2 butter
- 2 Crisco shortening
- 1 confectioners' sugar
- 1 vanilla
- 2
- 1
Instructions:
1. Cake:
2. Preheat oven to 350°F.
3. Mix ingredients, blend well. Pour into ungreased 9x13 cake pan. Bake 35-40 minutes or until done. Cool well before icing.
4. Icing:
5. Take the 2 packages of pudding and 2 cups milk. Cook over medium heat till thick. Cool pudding by placing the pan in cold water. Cool thoroughly. Add remaining ingredients to cool pudding. Beat till well blended, spread on cool cake.
Title: Toasted Coconut Chocolate Chip Cookies
Ingredients:
- 1 coconut
- 1 shortening
- 1/2 brown sugar
- 1/2 white sugar
- 1 egg
- 1 vanilla
- 3/4 oatmeal
- 1 1/2 all-purpose flour
- 1 1/4 salt
- 1 baking soda
- 1
- 2
Instructions:
1. Toast coconut in a medium skillet over low heat, until light brown.
2. Let cool.
3. Preheat oven to 350°.
4. In large bowl or mixer, on low speed, mix all ingredients (except chocolate chips) together (with the shortening being soft, it mixes easily and does not have to be creamed first).
5. Stir in chocolate chips.
6. Drop level 1/4 cups dough, about 2-inches apart, on ungreased cookie sheet, pressing dough lightly to form rounds.
7. Bake 15-20 minutes or until golden.
8. Let cool a couple of minutes. Transfer cookies to cooling rack to finish cooling.
Title: Mango-Kiwi Napoleons With Lime Cream
Ingredients:
- 1 puff pastry
- 1/2 powdered sugar
- 1 mascarpone cheese
- 1 lime
- 1 mangoes
- 2 kiwi fruits
- 4 rum
- 1 honey
- 1
Instructions:
1. Pastry - Preheat oven to 400°F On a floured work surface, unfold the puff pastry and cut into 4 squaress, and then split into 8 triangles. Place on a ungreased baking sheet, then using fork, prick triangles and sprinkle with 2 tbsp sugar. Bake 10-12 minute Cool to room temperature, if making ahead, seal in airtight container up to 1 day.
2. Filling - In a large bowl stir mascarpone until smooth, adding finally grated lime peel along with squeezed 3 tbsp lime juice. In a seperate bowl whip remaining sugar with whip cream until soft peaks form, then fold gently into mascarpone. If making ahead, cream will keep well covered in refrigerator up to 2 days.
3. Fruit - Peel mangos and kiwis, slicing into bite size pieces. Place in small bowl and toss with rum, and honey if need sweeter.
4. Assembly - cut triangles in half again. Place half of pastry triangles down, spoon a small dollop of lime cream on each triangle, add spoonful of fruit mixture on top of cream, top with another dollop of lime cream and top with other half of pastry triangles. Sprinkle some powdered sugar, if you like, and serve.
Title: Semolina with Apples and Caramel
Ingredients:
- 125 semolina
- 3/4 milk
- 80 butter
- 300 sugar
- 2 apples
Instructions:
1. Peel and cut the apples in half.
2. Remove the core and seeds with a pointed knife. Melt 40 g of the butter in a frying pan and cook the apples for 10 minutes over a low heat. When they are cooked, arrange them in a dish and put to one side. Add 250 g of the sugar to the milk in a saucepan and bring to the boil, stirring continuously.
3. Add the semolina gradually, stirring with a wooden spoon to prevent lumps forming.
4. Add 30 g of the butter in small pieces, and cook for another 5 minutes.
5. Pour the still fairly liquid semolina over the apples and allow to cool.
6. Make a caramel sauce by melting 50 g sugar and 1 tablespoon water in a small saucepan, and cooking until the mixture darkens.
7. Pour the caramel over the cool semolina, make a few swirls in it with a fork, and serve. Alan Hewitt The UK Recipe Archive recipes on-line in Mastercookand Mealmaster formats.
8. To download go to - http://ukrecipes.co.uk/
Title: Quickest Chocolate Pie (Ww Core Style)
Ingredients:
- 1 fat-free sugar-free instant chocolate pudding mix
- 2 nonfat milk
- 8 Cool Whip Free
- 2 low-fat cinnamon graham crackers
Instructions:
1. Mix 1 box of pudding with milk. Whisk for 2 minutes and let stand for 5 minutes or refrigerate until you are ready to eat your pie.
2. Spoon 1/4 of pudding mixture into bowl. Crumble 1/2 graham cracker over the pudding. Top with 2 tablespoons Cool Whip Free. (Repeat 3 more times if you want 4 separate servings - or save the rest of the pudding for tomorrow.).
Title: Ghanaian Fruit Gimlet
Ingredients:
- 1/4 melon
- 1/4 watermelon
- 2 papayas
- 1/2 pineapple
- 1 banana
- 1 mango
- 3 crystallized ginger
- 6 lime juice
- 6 brown sugar
- 6 mint sprigs
- 6
Instructions:
1. Fill 6 red wine glasses half full with equal portions of balls or squares of the fruit.
2. Sprinkle each with 1/2 tsp crystallized ginger.
3. Pour 1 Tbs gin and 1 Tbs lime juice over the fruit and ginger.
4. Sprinkle each with 1 Tbs brown sugar.
5. Refrigerate before serving.
6. Right before serving, add slices of banana.
7. Garnish each with a sprig of mint.
8. Serve well-chilled.
9. If no crystallized ginger is available. Substitute with 3 tsp powdered ginger. Simply sprinkle each serving with 1/2 tsp powdered ginger.
Title: Surprise Packages
Ingredients:
- 1 unsalted butter
- 2 1/4 all-purpose flour
- 1 pure vanilla extract
- 1 water
- 36
Instructions:
1. Heat oven to 325 degrees. Have ready ungreased baking sheets.
2. Beat butter in large bowl of electric mixer until light and fluffy.
3. Beat in half of the flour, all of the sugar, the vanilla and water until thoroughly combined. Beat in remaining flour.
4. Use a scant 1 tablespoon of dough and press it thin and flat with your hands. Put a chocolate wafer in the center and fold the dough over to completely cover each chocolate to form a neat, rectangular package. Pinch edges to seal.
5. Place 1 inch apart on the ungreased cookie sheets.
6. Bake until bottoms are lightly browned, about 15 to 20 minutes. Cool 2 minutes on the baking sheets, then remove to wire racks to completely cool.
7. After cooling, cookies can be glazed or decorated to resemble Christmas packages.
Title: Brownie Chip Pie
Ingredients:
- 25 margarine
- 1/2 light corn syrup
- 1/2 eggs
- 3 sugar
- 1/2 vanilla extract
- 1/3 chocolate curls
- 2
Instructions:
1. Preheat oven to 350. Cut 5 cookies in half; set aside. Finely roll remaining cookies. Combine cookie crumbs and 1/4 cup melted margarine; press on bottom and up side of 9-inch pie plate.
2. In saucepan, heat remaining margarine and corn syrup until warm; remove from heat.
3. Beat in eggs, sugar, cocoa and vanilla; pour into crust.
4. Bake at 350 for 15 minutes; insert cookie halves around edge of pie crust.
5. Bake 15 to 20 minutes more or until set, tenting with foil during last 5 to 10 minutes if excessive browning occurs.
6. Cool. Garnish with whipped cream and chocolate curls.
Title: Mexican Wedding Cookies
Ingredients:
- 1 butter
- 1 powdered sugar
- 2 flour
- 1 vanilla
- 1
Instructions:
1. Combine all ingredients.
2. Form into 1 1/2" balls.
3. Bake on cookie sheet at 350°F for about 10-15 minutes or until set.
4. Roll in additional powdered sugar while still warm.
Title: Mexican Torta De Cielo
Ingredients:
- 6 unsalted butter
- 1/2 sugar
- 1 sugar
- 2 eggs
- 3 vanilla extract
- 1 all-purpose flour
- 1 salt
- 9 butter
- 1
Instructions:
1. Lightly butter an 8-in round cake pan and line with parchment.
2. Put the almonds in a food processor to form a crumbly mixture and set aside.
3. Beat together the butter and sugar until smooth and fluffy then beat in eggs, almonds, almond and vanilla extracts.
4. Stir in flour and salt and mix until the flour is well incorporated.
5. Spoon the batter into the greased pan and smooth the surface. Bake at 350° for 45-50 minutes until the cake feels spongy when pressed.
6. Remove from oven and cool on a rack. To serve, dust the cake with powdered sugar and decorate with toasted almonds.
Title: Pineapple Cobbler
Ingredients:
- 1 all-purpose flour
- 1 salt
- 1 sugar
- 1 baking powder
- 3/4 milk
- 1 vanilla extract
- 1/2 butter
- 1 pineapple chunks in juice
Instructions:
1. Preheat oven to 375 degrees.
2. In a medium bowl, mix the flour, salt, sugar, baking powder, milk and vanilla extract and stir until mixture is smooth.
3. Gently stir in butter.
4. Spread the batter evenly into a lightly greased 13 x 9 inch pan (it will be a thin layer) and scatter the pineapple chunks over the top of the batter.
5. Bake about 25 minutes, until the pineapple has fallen to the bottom of the pan and the top is puffed and golden brown. The top will spring back when touched once it is done.
6. Cool slightly and serve with whipped cream or ice cream.
Title: Deliciously Easy Pudding in a Cloud
Ingredients:
- 1 instant pudding mix
- 1 milk
- 2
Instructions:
1. Divide thawed whipped topping among 6 dessert glasses, using about 1/3 cup in each.
2. With the back of a spoon, make a depression in the center and spread topping up the sides of the glasses.
3. Prepare pudding mix with milk as directed on package for pudding.
4. Spoon pudding mixture into glasses.
5. Chill. Garnish as desired.
Title: Yogurt Lemon Nut Cake
Ingredients:
- 1/2 walnuts
- 2 sugar
- 1 fresh lemon rind
- 1 butter
- 1 margarine
- 4 sugar
- 2 1/2 eggs
- 1 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1 salt
- 2 plain yogurt
- 1 fresh lemon rind
- 1/2 vanilla extract
- 1/2 fresh lemon juice
- sugar
Instructions:
1. In a bowl, mix together the first 3 ingredients; stirring well.
2. Sprinkle in a greased and floured 10-inch tube pan; set aside.
3. Cream butter in a large mixing bowl; gradually add 1 cup sugar; beating with an electric mixer on medium speed.
4. Add eggs one at a time; beat well after each addition.
5. In another bowl, mix together the flour, baking powder, soda, and salt; add to the creamed mixture alternately with the yogurt (begin and end with flour mixture); mix just until blended after each addition.
6. Stir in 2 teaspoons lemon rind and vanilla.
7. Pour batter into prepared tube pan.
8. Bake in a 350° oven for 50 minutes or until pick comes out clean.
9. Cool in pan for 10 minutes; turn out of pan and cool completely, sugar-nut side up, on a wire rack.
10. In a saucepan, mix together the lemon juice and 1/2 cup sugar; bring to a boil; stir until sugar dissolves.
11. Pour hot glaze over cake. (You can poke holes in top of cake with a toothpick so the glaze will seep down into the cake if desired).
Title: Pouding Chomeur With Maple Syrup
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 1 baking powder
- 1 1/3 milk
- 1 1/2 maple syrup
- 1 1/2 brown sugar
- 1 1/2 heavy cream
- 1/3 butter
Instructions:
1. Cake: In a large bowl, with an electric mixer, beat butter and sugar until light. Add eggs and vanilla and mix. In another bowl, mix flour and baking powder. Add dry ingredients to the butter mixture, alternating with the milk, and mix well. Pour the batter in a greased 13' x 9' oven glass dish.
2. Sauce: In a large saucepan, bring to boil the syrup, brown sugar, heavy cream and butter while stirring. Reduce the heat and let simmer for 2 minutes or until the sauce has slightly reduced. Pour slowly the boiling sauce on the batter.
3. Cook in a preheated oven of 325 F for about 35 minutes or until the top of the pudding is golden and a toothpick inserted in the middle comes out clean. Serve warm or at room temperature.
Title: Molasses-Free Gingerbread
Ingredients:
- 1 butter
- 3/4 brown sugar
- 3/4 sugar
- 1 egg
- 2 1/2 flour
- 2 baking soda
- 2 cinnamon
- 1 clove
- 1/2 nutmeg
- 2 ground ginger
Instructions:
1. Cream together softened butter, brown sugar, and white sugar until color gets light.
2. Beat in egg.
3. In a separate bowl blend together all dry ingredients including spices.
4. Blend into butter mixture until evenly mixed and ball of dough forms.
5. If you want to use cookie cutters- form dough into a ball and then flatten slightly, wrap and chill.
6. Preheat oven to 375°F once dough is chilled.
7. Roll chilled dough out onto very lightly floured surface until about 1/8 inch thick and cut into the shape you covet.
8. Bake on a lightly greased cookie sheet at 375°F for about 6-9 minutes. These cookies will spread a little so try to keep them at least 1/2 inch apart on the cookie sheet.
9. Cookies are done when just barely golden around the edges.
10. To keep them crisp cool them on a wire rack.
11. Once completely cool you can frost them or just eat them plain.
12. NOTE: If you are going the easy route you can also roll dough into a log, wrap and chill and then just slice into circles and bake instead of using cookie cutters.
Title: Rainbow Cookies(7 Layer)
Ingredients:
- 3 eggs
- 1 butter
- 6 all-purpose flour
- 1 1/2 sugar
- 4 1/2
- 1 1/2
- 6
- 10
- 1 1/2
Instructions:
1. Beat eggs, add melted butter, almond extract, sugar, and flour. (Let the melted butter cool a bit before adding it to the beaten eggs).
2. In 3 bowls, evenly divide batter. Leave 1 bowl white, 1 bowl red, and 1 bowl green.
3. Place each batter in a very shallow pan-seperately.(I use aluminum pans from Waldbaums. They are the size of a loaf, but not as deep. They come in a package of 3-which is what you need). Bake at 350 for 10-12 minutes- approximately.
4. Put red layer on top of wax paper. Spread raspberry preserves on layer. Take white layer, place on top of the red layer and spread preserves. Take the green layer, place it on the white. Spread the melted chocolate chips on the top.
5. Place in the freezer, just long enough for the chocolate to harden. When hardend, take out and do the same on the other side.
6. Take out carefully and slice into bars. Whole pieces can be frozen and sliced when needed.
7. ****NOTES****.
8. While the 1st side of the bar is hardening, you can start the whole process over because you will have enough batter and melted chips for a 2nd bar of cookies. ALSO Add some oil to melting chocolate chips to keep it from clumping together (if needed).
Title: Sugar Cookie Cut Outs
Ingredients:
- 1 1/2 confectioners' sugar
- 1 butter
- 1 egg
- 1 vanilla
- 1/2 flour
- 2 1/2 cream of tartar
- 1 baking soda
- 1
Instructions:
1. Cream sugar and butter with a mixer until fluffy.
2. Add egg and flavorings and mix well.
3. Sift dry ingredients together and stir into creamed mixture.
4. Store covered in refrigerator 2 to 3 hours.
5. Preheat oven to 375º.
6. Divide dough in half.
7. Roll out on surface lightly dusted with confectioner's sugar.
8. Cut with cookie cutters and place on ungreased cookie sheets.
9. Bake for 7 to 8 minutes, until cookies begin turning a light brown at the edges.
10. Cool, then decorate with egg yolk paint.
11. EGG YOLK PAINT 1 egg yolk, beaten ¼ tsp.
12. water Food coloring Prepare one recipe of egg yolk paint for every 2 colors desired.
13. Combine egg yolk and water and mix well.
14. Divide into 2 small containers.
15. Stir in food coloring.
16. Keep tightly covered until ready for use.
17. If paint thickens, add a few drops of water.
18. Paint as desired for a colored glaze, and add colored sprinkles.
Title: Chocolate Caramel Mousse
Ingredients:
- 1 1/4 sugar
- 1/2 water
- 3/4 heavy cream
- 4 bittersweet chocolate
- 2 heavy cream
- 1 berries
Instructions:
1. In a 3-4 qt saucepan over low heat, stir sugar and water until it looks clear.
2. Increase heat to high and boil without stirring until dark golden brown (about 10 minutes).
3. Occasionally brush sugar crystals down sides of pan with a wet pastry brush.
4. When mixture begins to caramelize around edges of pan, gently swirl pan to ensure even caramelization.
5. Remove from heat and immediately and slowly add 3/4 cup cream (mixture will bubble up).
6. Stir gently until smooth.
7. Let cool 5 minutes and then stir in chocolate until well blended.
8. Transfer mixture to a large bowl and let cool to room temperature (about 1 hour) Stir in Frangelico (if using).
9. In another bowl whip 1 cup of cream to firm peaks.
10. Gently fold 1/3 of cream into the chocolate mixture, then fold in remaining cream until no white streaks remain.
11. Spoon mousse into dessert cups/glasses and chill for 1 hour or up to 1 day.
12. Garnish with berries or chocolate shavings if desired.
Title: French Yogurt-Cake
Ingredients:
- 1/2 yogurt
- 1/4 sugar
- 1 plain flour
- 1 1/2 baking powder
- 2 eggs
- 2 salt
- 1 chocolate chips
- coconut
Instructions:
1. Preheat oven 300°F.
2. Mix yogurt and sugar.
3. Add the 3 containers of flour, one by one and the salt, the dough will be hard.
4. Add the eggs, the oil and the flavor.
5. Finish with the baking powder.
6. Mix well.
7. Pour into a greased and floured cake pan (i use a old charlotte pan).
8. Bake for 50 minutes.