lumicero/recipes-ing2inst huggingface dataset:
Title: Quick Domino Slice
Ingredients:
- 150 butter
- 2/3 brown sugar
- 1 egg
- 1/4 plain flour
- 1 coconut
- 1/2 icing sugar
- 1 boiling water
- 2
- 1 1/2
Instructions:
1. Melt butter in a saucepan or in the microwave. Stir in sugar to dissolve any lumps. Add egg and beat well.
2. Sift in cocoa and flour and add coconut. Stir well.
3. Spread mixture evenly into a paper lined 18cm x 28cm slice tin. Bake at 160C for 30 minutes. Leave in pan to cool.
4. Ice with chocolate icing when cold. Mark into 4cm x 6cm oblongs. When icing is set cut along marked lines.
5. Either pipe dots of white icing, or use silver decorating balls to create domino effect.
Title: Yummy Yummy Fruitcake
Ingredients:
- 1 1/2 shortening
- 1 1/2 brown sugar
- 1 1/2 white sugar
- 1/2 water
- 2 1/2 eggs
- 6 flour
- 6 baking powder
- 4 baking soda
- 3 salt
- 1/2 clove
- 1 cinnamon
- 3 walnuts
- 6
- 3
Instructions:
1. Mix together softened shortening, brown sugar, white sugar, rum flavoring, water and eggs.
2. Mix well.
3. Add flour, baking powder, baking soda, salt, cloves, cinnamon.
4. Mix well.
5. Add glazed fruit mix and shelled walnuts.
6. Mix well.
7. Bake in 350 degree oven until a tooth pick inserted in the center comes out clean.
8. Baking time depends upon size of pans you use.
9. Let cakes cool about 5 minutes before removing them from the pans.
10. Place them on waxed paper and put waxed paper over them to prevent them from becoming dry.
11. I then cover them with a heavy towel until they are cold then wrap them in saran wrap to keep them moist.
Title: Cream Cheese Caramel Apple Pie
Ingredients:
- 1 cream cheese
- 1 confectioners' sugar
- 3 brown sugar
- 1/2 ground cinnamon
- 2 ground nutmeg
- 2 all-purpose flour
- 3 apples
- 6 turbinado sugar
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. Roll out pastry and set aside.
3. In a large bowl, blend cream cheese and powdered sugar until smooth and creamy.
4. Set aside.
5. In a medium bowl, combine brown sugar, cinnamon, nutmeg, and flour.
6. Mix well.
7. Add apples to cream cheese mixture and stir until apples are evenly coated.
8. Add brown sugar mixture to apple mixture gradually, stirring after each addition.
9. Pour half of apple mixture into pastry-lined pie plate.
10. Place caramel circle over top, and then pour in remaining apple mixture.
11. Cover with second pastry.
12. Seal edges and cut steam vent in top.
13. Sprinkle with coarse/turbinado sugar.
14. Place pie on baking sheet covered with aluminum foil.
15. Bake in preheated oven for 45 minutes.
16. If you notice over browning after 25 minutes, reduce heat to 350 degrees F.
17. Note: Turbinado sugar is organic sugar, but you can you regular sugar if you can't find the organic kind.
Title: Apple Spice Snack Cake
Ingredients:
- 1 eggs
- 1
- 2
Instructions:
1. In a mixing bowl, combine all ingredients. Beat on medium speed for 2 minutes. Pour into a greased 13x9x2 pan.
2. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
3. Cool on a wire rack.
Title: Tamarillo & Carob Pudding
Ingredients:
- 6 tamarillos
- 1/3 sugar
- 3/4 water
- 1 self-rising flour
- 3/4 sugar
- 1 carob powder
- 2 butter
- 1/2 milk
- 1 vanilla
- 1/3 sugar
- 1 carob powder
- 1 water
Instructions:
1. Peel and poach whole, 6 tamarillos in 3/4 cup water and 1/3 cup of sugar until fruit just cooked.
2. Mix into a bowl: 1 cup SR flour, 3/4 cup sugar and 1 tbsp carob powder, and add to this 2 ozs (50 gms) of butter melted in 1/2 cup milk and 1 tsp vanilla.
3. Drain the syrup liquid that the tamarillos were poached in into a cup.
4. Place tamarillos on the bottom of a deep cooking dish and spoon over the pudding mix.
5. Sauce topping: Sprinkle 1/3 cup sugar and 1 tbsp carob powder over pudding mix.
6. Make up the syrup liquid to 2 cups by adding hot water and pour over top of the pudding.
7. Cook in a moderate oven 35-45 minutes.
8. Serve with plain ice cream.
Title: Cake Donuts from the Oven
Ingredients:
- 1/3 demerara sugar
- 1 egg
- 2 nonfat milk
- 3/4 vanilla essence
- 1 all-purpose flour
- 1 1/4 salt
- 1/4 baking powder
- 2
Instructions:
1. Preheat oven 350°F.
2. Spray muffin tin with cooking spray.
3. In a large bowl, beat sugar and egg together until creamy and light-colored.
4. Add oil, milk, and vanilla; mix well.
5. In a medium bowl, mix flour, baking powder, salt, and nutmeg.
6. Combine flour mixture into egg mixture.
7. Fill muffin tins 3/4 full.
8. Bake for 15-20 minutes, or until toothpick comes out clean.
9. Alternatively, bake for 8-10 minutes with miniature muffin tins.
Title: Mud Cake
Ingredients:
- 1/2 butter
- 2 unsalted butter
- 1 all-purpose flour
- 2 baking soda
- 1 salt
- 1/8 Bourbon
- 1/2 brewed coffee
- 1 1/2 sugar
- 5 pure vanilla extract
- 1 3/4 eggs
- 1
- 2
Instructions:
1. Preheat your oven to 275 degrees.
2. Grease a bundt pan with the 2 teaspoons of butter and then you will lightly dust pan with cocoa.
3. Mix flour salt and baking soda by sifting into a bowl.
4. Warm coffee and bourbon in a stanless steel bowl placed in a pan of simmering water for 5 minutes.
5. Add your chocolate, the remaining butter and cook, stirring until melted and smooth.
6. Remove from the heat and add sugar; stir until dissolved.
7. Next stir in the flour a 1/2 cup at a time into chocolate mix.
8. Add the vanilla and eggs.
9. Blend with a whisk or electric mixer.
10. Pour batter into bundt pan and bake for 1 hour.
11. After baking cake will still be slightly soft in the middle.
12. After removing cake from the oven let it stand at least 20 minutes.
13. Then turn out onto a cooling rack to cool for at least 30 minutes more before you serve.
Title: Holiday Almond Biscotti
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 white sugar
- 3/4 brown sugar
- 3/4 baking soda
- 3/4 baking powder
- 3/4 salt
- 1/4 eggs
- 3 butter
- 1/4 vanilla extract
- 1
- 2
- 1 1/2
Instructions:
1. Preheat oven to 350°F.
2. Spread out almonds on a rimmed baking sheet and toast for 8 to 10 minutes.
3. Let cool and chop coarsely, set aside.
4. Combine flours, baking powder, baking soda and salt in a medium bowl, set aside.
5. Cream sugars and butter in a large bowl until smooth. Add in eggs, extracts and liquor, stir until well combined.
6. Add in dry ingredient mixture and combine well. Add in the almonds.
7. Line baking sheet with parchment paper.
8. Drop batter onto the center of the baking sheet, and make the batter into a log or rectangular shape. Keep in mind it will spread out, I make my log into approximately 10x 3.5 inch shape.
9. Adjust temperature to 300 degrees.
10. Bake 30 minutes until dry. Cool for 10 minutes and slice (use a serrated knife is best) into about 3/4 inch slices.
11. Lay the slices on one side and bake for another 10 minutes.
12. Flip the slices on the other side and bake another 10 minutes.
13. Cool before storing.
Title: Chocolate Chess Tartlets
Ingredients:
- 1 1/2 sugar
- 3 cornmeal
- 1 1/2 all-purpose flour
- 1 white vinegar
- 2 butter
- 1/2 salt
- 1 eggs
- 3 miniature phyllo cups
- 60
Instructions:
1. Combine the sugar, cocoal, cornmeal, flour, vinegar, butter and salt; mix well.
2. Add the eggs; stir to combine.
3. Spoon 1 heaping teaspoon of the chocolate into each phyllo shell.
4. Place on ungreased baking sheets.
5. Bake at 350 degrees for 25 minutes, or until set.
6. Cool completely on wire racks.
7. Garnish with whipped topping.
8. Store in an airtight container for up to three days.
Title: Scottish Oat Cookies
Ingredients:
- 1/4 brown sugar
- 1/4 sugar
- 7/8 butter
- 2 corn syrup
- 5/8 flour
- 1 baking powder
- 1 1/3 rolled oats
- 1 egg
Instructions:
1. Beat the butter with the sugars until light and fluffy. Add the egg and syrup and mix well.
2. Sift in the flour and baking powder and add the oats. Stir until well mixed together.
3. Put heaped teaspoons of the mixture onto a greased cookie sheet and flatten slightly.
4. Bake for 12 minutes, then lift onto a cake rack. The cookies will be slightly soft, but they'll become firm and chewy when they cool down.
Title: Easy-Bake Oven Children's Chocolate Frosting
Ingredients:
- 2 powdered sugar
- 3 instant nonfat dry milk powder
- 1/2 vegetable shortening
- 6
Instructions:
1. In a medium bowl, combine powdered sugar, milk powder ans cocoa powder
2. (sift cocoa if lumpy).
3. With a pastry blender, cut in the shortening.
4. Spoon about 1/3 cup of mixture into each of 9 small containers or Ziploc bags and seal tightly. Label with date and contents.
5. Store in a cool dry place.
6. Use within 12 weeks.
7. Makes 9 packages of Children's Chocolate Frosting.
8. To use, combine 1 pkg. Children's Chocolate Frosting Mix with 3/4 teaspoon water. Stir til smooth. Spread on cooled cake.
Title: ChocoChai Cookies
Ingredients:
- 1 butter
- 1 egg
- 1 vanilla extract
- 1 1/4 brown sugar
- 2 unbleached all-purpose flour
- 1/2 chai tea mix
- 1 baking soda
- 1/2 salt
- 1
Instructions:
1. Preheat oven to 375 degrees F.
2. In a large mixing bowl combine butter, egg, vanilla extract and brown sugar until creamed.
3. In another bowl, combine flour, chai mix, soda, and salt.
4. Gradually add flour mixture to the creamed mixture.
5. Fold in the chocolate chunks and chips.
6. Roll dough into 2-inch balls, placing them a few inches apart on baking sheets lined with parchment paper.
7. Bake for 12-15 minutes until lightly browned.
8. Remove from oven, cool momentarily and then transfer to wire racks to cool thoroughly.
Title: Chocolate, Orange, Date and Walnut, Biscotti
Ingredients:
- 2 eggs
- 175 sugar
- 1/4 salt
- 200 orange
- 250 self raising flour
- 250 walnuts
- 2 dates
- 80 dark chocolate
Instructions:
1. Heat oven to 180 degrees Celsius.
2. Beat eggs, sugar, salt, almond extract and orange rind till fluffy and pale in colour.
3. Mix in the flours, chopped nuts, chopped dates and chopped chocolate.
4. divide into 2 equal sized lots and form into logs.
5. Put onto greased baking tray and cook for 15 to 20 minutes until just golden.
6. Remove from oven and cool for 5-10 minutes and slice any angle you like into 1/2 centimetre slices and lay on greased baking tray and return to oven to bake for another 8 to 10 minutes.
Title: Grandma Roses Italian Genettis 1946
Ingredients:
- 1/2 salt
- 3 eggs
- 1/2 canola oil
- 1/2 white sugar
- 1/2 baking powder
- 5 all-purpose flour
- 3
Instructions:
1. Beat eggs with oil and sugar five minutes.
2. Combine the milk and anise flavour.
3. Combine the flour and salt and baking powder.
4. Add dry ingredients into wet ingredients.
5. Make a soft, very soft dough.
6. Soft but not sticky.
7. If you add too much flour they will be dry cookies.
8. Roll pieces of dough into finger lengths,and widths, and shape into a figure 8.
9. Bake on parchment lined cookie sheet.
10. Bake 350F for 8 to 10 minutes, just bottoms slightly golden.
11. Tops should have no colour.
12. Frost with a glaze of , icing powder, and anise flavour; drop of milk.
Title: Twinkie Banana Cream Pudding Dessert
Ingredients:
- 1 banana instant pudding
- 1 milk
- 1 1/2 bananas
- 2 -3
- 1
Instructions:
1. Split Twinkies lengthwise and lay in 9x13 pan (should use whole box).
2. Prepare instant pudding with 1 1/2 cups milk.
3. Lay sliced bananas over Twinkies in pan and pour pudding over bananas.
4. Prepare 2 envelopes of Dream Whip as per package directions and spread this over the top of pudding.
5. Chill in refrigerator until set (about an hour or longer).
Title: Sour Cherry Savarins
Ingredients:
- 1 1/8 active dry yeast
- 1/4 warm water
- 1 sugar
- 1 1/4 flour
- 1/2 salt
- 2 eggs
- 5 butter
- 2 1/2 butter
- 1/2 sour cherries
- sugar
Instructions:
1. MAKE THE SAVARINS:
2. Sprinkle yeast over warm water in a small bowl, and add 1/2 teaspoons sugar. Stir and let stand until foamy, about 5 minutes.
3. Mix together flour, salt and remaining 2 1/2 teaspoons sugar in a mixer bowl. Make a well in the center, and add yeast mixture and eggs. Beat on medium speed until a sticky and elastic dough forms, 2-3 minutes. Scrape down sides of bowl. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
4. Preheat oven to 400°F Butter six 3 1/2 savarin moulds, and place them on a rimmed baking sheet.
5. Add butter to dough and beat on medium-high speed until incorporated, about 1 minute.
6. Spoon dough into pastry bag fitted with a 1-inch plain round tip. Pipe dough into molds, filling halfway. Let stand, uncovered, in a warm place, until dough rises and almost fills the molds, 25-30 minutes.
7. Bake savarins until golden brown and beginning to pull away from sides of molds. 10-12 minutes. Let cool slightly in molds for 5 minutes, and then invert onto wire racks.
8. MAKE THE CHERRIES AND GLAZE:
9. Bring the cherries, sugar, wine and salt to a boil in a small saucepan. Reduce heat, and simmer gently for 2 minutes. Remove cherries with a slotted spooon. Simmer remaining liquid until reduced to a glaze (3/4 cup) about 5 minutes.
10. Spoon glaze over warm cakes, and top with cherries. Serve immediately.
Title: A-B-C Cupcakes
Ingredients:
- 1 whole wheat flour
- 1/2 unbleached all-purpose flour
- 1/2 wheat germ
- 2 baking soda
- 1 ground cinnamon
- 1 eggs
- 1 light cream cheese
- 2 apple butter
- 2
- 1
- 8
- 1/3
Instructions:
1. Preheat oven to 350°F Lightly butter and flour muffin tins.
2. Combine the dry ingredients in a large bowl. In another bowl, beat together the apple butter, juice concentrate, eggs, egg white, and apricots until well blended. Stir the apple butter mixture into the flour mixture until just blended.
3. Pour the batter into cupcake tins filling each to 3/4 full. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Transer the pans to a rack and cool for approximately 10 minutes before carefully removing the cupcakes to cool completely on cooling rack.
4. While cupcakes are cooling completely blend together the cream cheese and 1/3 cup apple butter until smooth and creamy. Once cupcakes are completely cooled, frost and refrigerate.
Title: David Rocco's Torta Di Ricotta
Ingredients:
- 17 ricotta cheese
- 3 sugar
- 1 bittersweet chocolate
- 3 pears
- 1 water
- 3
Instructions:
1. Refrigerate ricotta cheese in a strainer over night so that excess moisture is removed. In a mixing bowl, blend ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency. In a separate bowl, whip 35% whipping cream with 1/2 tablespoon of sugar. Gently fold whipped cream into ricotta mixture along with bittersweet chocolate. Spread filling into piecrust.
2. In a saucepan, heat sugar and 2 cups of water. Once the sugar has dissolved, add pears and let cook until soft and caramelized. Remove pears from pan and let cool. Cut pears into slices and fan the slices on top of the pie filling until the surface of the pie is covered. Fill in gaps with extra pieces of pear if necessary.
3. In another saucepan, heat remaining water and apricot jelly. Stir and cook until jelly is liquefied so that it can be used as a glaze. Spread apricot glaze over pears and let pie rest in fridge for 4 hours before serving.
Title: Ginger Chile Creme Brulee
Ingredients:
- 8 granulated sugar
- 1/2 heavy cream
- 2 gingerroot
- 2 serrano chili peppers
- 2 dried habanero chiles
- 2 ancho chili
- 1 granulated sugar
- 1/4
Instructions:
1. In a large bowl whisk the egg yolks and sugar until the sugar is dissolved and the mixture is thick and pale yellow.
2. Add the cream, liqueur, gingerroot, and chiles.
3. Place the mixture in the top of a double boiler over gently simmering water.
4. Stir constantly for 30 to 45 minutes or until the mixture thickens enough to coat the back of a wooden spoon.
5. Remove the custard from heat and strain into a large, clean bowl.
6. The custard will thicken as it cools. Chill for a least 2 hours or overnight; divide among 6 5-oz custard cups.
7. When ready to serve, sprinkle about 2 teaspoons of sugar over each custard and caramelize with brulee torch or under broiler. Place in refrigerator and chill for a few minutes before serving.
Title: Election Day Cake
Ingredients:
- 1 1/2 granulated sugar
- 1/2 water
- 1 1/2 warm water
- 1/2 milk
- 1/2 fast rising yeast
- 1/2 whole wheat flour
- 1 all-purpose flour
- 1 1/2 ground nutmeg
- 2 ground cloves
- 1/2 ground cinnamon
- 1/2 salt
- 1 unsalted butter
- 1 eggs
- 1/2 confectioners' sugar
- 3
- 1
Instructions:
1. Combine 1/2 cup of the granulated sugar with the water in a small saucepan. Simmer over medium high heat until sugar is dissolved. Remove from heat and set aside.
2. Place the dried fruit in a large bowl. Add the sugar mixture and whiskey; stir and set aside.
3. In a medium mixing bowl, combine warm water and milk.
4. Combine yeast with 1 cup of whole wheat flour and combine it with the milk mixture. Sprinkle the remaining whole wheat flour on top. Set aside to allow the yeast to ferment until the yeast breaks through the surface of the flour, approximately 30 minutes.
5. Lightly spray and flour an 8 inch tube pan.
6. Sift together the remaining dry ingredients and set aside. Drain the fruit mixture; reserve for the syrup for later use as a glaze.
7. Beat together the butter and the remaining 1 cup of granulated sugar until it is light in texture. Add eggs one at a time, scraping down the sides of the bowl with a rubber spatula after each addition. Add the flour/yeast mixture; mix until fully combined. Add the remaining sifted dry ingredients. The batter will be stiff. Stir in the drained fruit.
8. Place the batter in the pan, cover, and set in a warm area to allow the cake to rise, about 1 1/2 to 2 hours.
9. Meanwhile, prepare the glaze: In a medium sized bowl, combine the 1 cup confectioners' sugar and 2 tablespoons of the syrup reserved from the drained fruit. Stir until smooth and set aside. Preheat oven to 350 degrees.
10. Bake cake in a preheated 350 degree oven for 45 to 60 minutes, until a toothpick inserted into the cake comes out clean. Allow to cool in pan for 5 minutes and transfer cake to a wire rack to cool. When cool, lightly brush with reserved syrup and top with glaze.
Title: Cindi's Candy Cane Cookies
Ingredients:
- 1 butter
- 1 powdered sugar
- 1 egg
- 2 vanilla
- 2 1/2 flour
- 1 salt
- 1/2 sugar
- 1/2
Instructions:
1. Mix the finely crushed candy cane and the sugar together.Set aside.
2. Mix the first 6 ingredients together.
3. Split dough into equal portions.
4. Mix one portion of the dough with the red food coloring.
5. Refrigerate the dough long enough to be able to easily work with it.
6. Break off one piece (approximately 1 teaspoon of each color) and roll by hand into 4 to 5 inch tubes.
7. Twist the two colors together and bend forming a candy cane.
8. Sprinkle the top with the candy cane/sugar mixture.
9. Bake at 350 F for 6-9 minutes.
10. Let cool.
11. Be careful when removing from the cookie sheet, they will break easily.
Title: Chocolate Kahlua Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1/2 eggs
- 1 Kahlua
- 4 powdered sugar
- 3/4 Kahlua
- 3/4
- 1
- 2
- 4
Instructions:
1. Combine all cake ingredients at medium speed until well blended.
2. Pour into greased and floured 9 x 13 inch pan.
3. Bake at 350 degrees for 40 to 45 minutes.
4. Cool in pan.
5. Mix glaze ingredients together.
6. Poke holes in cooled cake and glaze.
7. Pudding box size is the small box of instant pudding--I think it's 3 ounce.
8. Come to think of it, maybe it's 4 ounces.
9. Hmmm-- Cake mix is standard cake mix size.
Title: Pumpkin Parsnip Cake
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking powder
- 2 ginger
- 2 cinnamon
- 2 baking soda
- 1 salt
- 1 nutmeg
- 1/4 eggs
- 2 unsweetened applesauce
- 1/2 flax seed meal
- 1 water
- 3 sugar
- 1 brown sugar
- 1/2 vanilla
- 1/4 parsnips
- 1
- 3
Instructions:
1. Preheat oven to 350 and prepare a 9x13 pan.
2. In one bowl, whisk together the dry ingredients (flour, baking powder, spices, baking soda, salt).
3. In large bowl, beat eggs, and combine in the pumpkin, applesauce, flax meal and water, sugars, oil, vanilla.
4. Add in dry ingredients, mix until just incorporated.
5. Fold in grated parsnips.
6. Transfer to prepared pan and bake 30 minutes or until a toothpick inserted to test comes out clean.
Title: Chocolate Mousse Cake With Raspberry Sauce
Ingredients:
- 10 unsalted butter
- 5 eggs
- 6 sugar
- 1/4 fresh raspberries
- 4 frozen raspberries
- 2 icing sugar
- 1/4 water
Instructions:
1. Preheat the oven to 350°F.
2. Line the base and sides of a 8 inch spring form with greaseproof paper.
3. Melt the chocolate and butter in a bowl over a pan of simmering water (au bain Marie).
4. Let slightly cool.
5. Whisk the yolks with 2 tbs of the sugar until creamy.
6. Stir in the melted chocolate and butter and mix well.
7. Beat the eggwhites with the remaining sugar until very stiff.
8. Fold the eggwhites into the chocolate mix and pour the mix in the prepared form.
9. Place on the middle shelf of the oven and bake for 20 minutes.
10. When the cake is cooled, keep refridgerated.
11. Sauce:
12. Put all the ingredients in a bowl, stir and then blend until smooth.
13. For an extra smooth sauce simply pass through a sieve.
Title: Creme Dolores
Ingredients:
- 1 butter
- 1 1/2 granulated sugar
- 1 ladyfingers
- 12 heavy cream
- 1
Instructions:
1. Butter a gelatin mold or mixing bowl and line with waxed paper.
2. Cream butter and sugar together.
3. Finely chop the drained peaches and fold into butter/sugar mixture.
4. For assembly, dip the ladyfingers in the reserved peach juice, then arrange them in the prepared mold in alternating layers with the peach mixture until all of the ladyfingers and cream are used up.
5. Chill for at least 4 hours, or overnight.
6. Invert chilled mold onto a decorative plate, then pipe or spread whipped cream over it to cover.
7. Serve.
Title: Chocolate Mousse Cake
Ingredients:
- 2 sugar
- 1 3/4 flour
- 1 1/2 baking powder
- 3/4 baking soda
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 vanilla extract
- 1/2 boiling water
- 2 sugar
- 1 half-and-half cream
- 1 1/2
- 1
- 3
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 3 9-inch round cake pans.
3. Prepare cake-In large bowl combine sugar, flour, cocoa, baking powder and soda, and salt.
4. Add eggs, milk, oil and vanilla-Beat 2 minutes.
5. Stir in boiling Water.
6. Divide batter in pans.
7. Bake for 20 minutes, and cool completely.
8. To prepare mousse-Combine all ingredients and whip on high till soft peaks form. Chill under ready to spread over cake layers.
9. To prepare chocolate ganache-combine chips and half and half in double boiler and cook until combined. Remove from heat and let cool
10. Once cake layers are cooled, spread mousse between layers.
11. Spread Chocolate ganache over entire cake-best to do when ganach is a BIT warm or room temperature.
12. Allow cake to cool and set.
Title: Strawberry Crepe Delight
Ingredients:
- 2 eggs
- 1 milk
- 2/3 flour
- 1 salt
- 1 1/2 honey
- 1 cinnamon
- 1 allspice
- 1
Instructions:
1. Blend eggs, milk, flour, salt and oil until smooth. Chill in refrigerator.
2. Blend fromage blanc with honey, cinnamon, allspice and nutmeg. Combine cream cheese frosting and 8 oz whipped cream with the seasoned fromage blanc.
3. Heat a skilled over medium-high heat. Pour 1/4 c of crepe batter into pan. Cook 3-4 minutes, turning once.
4. Spoon 1/3 cup of fromage blanc on crepe. Roll crepe.
5. Top with sliced strawberries and a dollop of whipped cream.
Title: Broken Glass Cake
Ingredients:
- 1 1/2 brown sugar
- 1/2 butter
- 1/2 margarine
- 1 lime Jell-O gelatin
- 1 strawberry Jell-O gelatin dessert
- 1 raspberry Jell-O gelatin
- 1 unflavored gelatin
- 1 crushed pineapple
- 2
- 1
Instructions:
1. Melt butter, stir in crumbs and brown sugar, and press into an ungreased 9 x 13" pan.
2. Bake at 350 degrees for 10 minutes.
3. Prepare Jello as directed on package, and pour into three separate shallow pans to set.
4. Dissolve one package of plain Gelatin in ¼ cup cold water.
5. Heat one cup of pineapple juice, and add to gelatin.
6. Cool until syrupy but do not let set.
7. Whip together 2 packages of Dream Whip according to the directions on the package.
8. Add to the pineapple mixture.
9. Cut Jello into cubes and add to mixture along with one cup of crushed pineapple.
10. Mix all together and pour on graham crust.
11. Chill until set.