lumicero/recipes-ing2inst huggingface dataset:
Title: Black Forest Boule De Neige
Ingredients:
- 1/3 kirsch
- 2 dried tart cherries
- 1 1/2 bittersweet chocolate
- 1 unsalted butter
- 1 sugar
- 1 1/4 vanilla extract
- 1 eggs
- 6 all-purpose flour
- 1/3 powdered sugar
- 2 kirsch
- 1/4
- 4
- 1/4
- 16
Instructions:
1. FOR CAKE: Position rack in lowest third of oven and preheat to 350*F.
2. LIne a 10 cup metal bowl with foil, extending 3 inches over sides.
3. Spray foil with nonstick spray.
4. Stir preserves with kirsch in medium skillet over medium heat until preserves melt.
5. Add dried cherries; bring to boil, cover, and remove from heat.
6. Let cool.
7. Melt chocolate with butter in heavy large saucepan over medium low heat, stirring until smooth.
8. Remove from heat.
9. Whisk in sugar and vanilla, then whisk in eggs one at a time.
10. Mix in flour, then cherry mixture.
11. Transfer batter to prepared bowl.
12. Bake cake in bowl 30 minutes.
13. Fold foil overhang over edges of cake to prevent overbrowning.
14. Continue to bake cake until top is cracked and dry and tester inserted into center comes out with some moist batter attached, about 55 minutes longer.
15. Cool cake completely in bowl on rack (cake may fall in center, dont' worry) Press edge of cake firmly to level with center of cake.
16. Cover and let stand at room temperature overnight.
17. For Whipped cream: Using electric mixer, beat cream, powdered sugar, kirsch and almond extract in large bowl until cream holds peaks.
18. Invert cake onto platter.
19. Peel off foil.
20. Spoon cream into large pastry bag fitted with medium star tip.
21. Pipe whipped cream stars all over cake, covering completely.
22. Pip additional stars over top flat center of cake to form dome.
23. (can be made 1 day ahead; cover with cake dome and chill.) Decorate with candied violets.
24. *Candiedviolets are available at specialty foods stores and some cookware shops.
25. Candied violet petals can also be ordered from chefshop.
26. com.
Title: Apple Orchard Bread Pudding
Ingredients:
- 7 apples
- 2 eggs
- 3 2% evaporated milk
- 1 water
- 1 granulated sugar
- 2/3 vanilla
- 1 cinnamon
- 1/2 pecans
- 1/3 maple syrup
Instructions:
1. Combine bread cubes and apples in a large bowl.
2. Beat eggs in large bowl. Stir in evaporated milk, water, sugar, vanilla and cinnamon. Pour over bread mixture, moistening bread completely.
3. Place in greased 8" square or 9" round baking dish. Sprinkle with chopped nuts.
4. Place dish in a larger pan. Fill pan with hot water to 1" up sides of pudding dish.
5. Bake at 350 deg. F. for 60 - 65 minutes, or until set and top is golden. Serve warm with maple syrup.
Title: Lace Cookies
Ingredients:
- 1/2 butter
- 1 oatmeal
- 1 sugar
- 2 flour
- 1/2 salt
- 1/4 baking powder
- 1 egg
- 1 vanilla
Instructions:
1. In a saucpan, melt the butter; remove from heat.
2. Add the rest of the ingredients and mix well.
3. Line a cookie sheet with foil; do not grease.
4. Drop by 1/2 teaspoons onto the foil about 4" apart.
5. 400 degree oven for 8 minutes--WATCH CAREFULLY.
6. Allow to cool on foil and peel off.
Title: Balsamic Roasted Cherry Ice Cream (Without Ice Cream Maker)
Ingredients:
- 2 cherries
- 2 vanilla extract
- 1 granulated sugar
- 1 salt
- 3/4 eggs
- 1 heavy cream
- 4
- 1 3/4
Instructions:
1. Preheat Oven to 160°C and line a rimmed baking sheet with parchment paper.
2. Mix the Cherries with Balsamic Glaze and Vanilla Extract.
3. Spread the Cherries on the baking sheet so that they do not overlap and roast them at 160°C for 20-25 minutes, Let it cool.
4. Meanwhile in a medium saucepan, over medium heat, bring Sugar, Milk and Salt to a simmer.
5. Whisk the Eggs in a small bowl and from the simmering milk add about 4 tbsp milk to temper the eggs. Mix well.
6. Very slowly, pour the egg mixture into the simmering milk mixture, stirring constantly so that you do not scramble the eggs.
7. Continue whisking after adding the eggs until the custard has thickened. Remove from heat.
8. Prepare an ice-bath in a large bowl and place the heavy cream in a medium bowl over the ice-bath.
9. Strain the custard through a sieve into the bowl with cream and discard any solids.
10. Fold in gently half of the Balsamic roasted Cherries and pour this mixture in an air tight container. Keep aside the other half of the roasted cherries.
11. Now press a cling film onto the surface of the ice cream making sure there are no air spaces between the ice cream and the film. Cover with a lid and refrigerate.
12. Take the mixture out every 2 hours and churn it with an electric hand mixer. Refrigerate again.
13. Repeat the above step for 3-4 times or until there are no water crystals left in the ice cream. Remember to refrigerate everytime with the cling film.
14. Add in the rest of the roasted cherries when you churn it for the last time. Press cling film on to the surface and refrigerate for 3-4 hours.
15. Note : If you are using an Ice Cream maker skip steps 11-14. Follow the instructions on your Ice Cream maker and add the rest of the roasted cherries when 2 mins are left for the churning to complete.
Title: Apple Bread Pudding With Cranberries
Ingredients:
- 2 apples
- 1/2 cinnamon
- 4 lemon juice
- 5 butter
- 2/3 eggs
- 2 milk
- 1 orange zest
- 5 vanilla
- 1/2 dried cranberries
Instructions:
1. Peel, core and cut the apple in wedges and than in thin slices, sprinkle and mix with lemon juice and cinnamon. Heat up butter in a shallow pan over medium heat and sauté apple for 2-3 minutes to soften. Set aside.
2. In a large bowl, whisk the eggs and honey granules until well combined. Whisk in the half-and-half, orange zest, and vanilla. Add the bread cubes and cranberries and mix well. Let stand for 15 minutes so the bread can soak up the custard then add the cooled down apples.
3. Preheat oven to 325. Put your mixture into a buttered souffle pan. Place souffle pan into a roasting pan. Place both pans into the oven and fill the roasting pan with boiling water 1/2 way up the outside of the souffle pan. Bake for about 1 hour.
Title: Pumpkin Pecan Cupcakes
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 ground cinnamon
- 1/2 ground ginger
- 1/2 ground allspice
- 1 nutmeg
- 1 canned pumpkin puree
- 1/2 sugar
- 2 eggs
- 1 pecans
- 1 powdered sugar
- 1 milk
- 2
Instructions:
1. Position oven rack in the middle of oven; preheat to 350°.
2. Line a standard 12-cup muffin pan with paper or foil liners.
3. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, and nutmeg.
4. In another bowl, whisk together the pumpkin puree, sugar, oil, and eggs.
5. Add the flour mixture and whisk to combine completely (don't over mix); stir in chopped pecans.
6. Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
7. Bake 22-24 minutes, or until a pick comes out clean.
8. Let cupcakes cool in pan on a wire rack for 5 minutes.
9. Transfer cupcakes to wire rack and let cool completely, about 1 hour.
10. The glaze (make right before you are ready to use): in a bowl, whisk together the sugar, milk, and maple extract; the glaze should be spreadable.
11. If it seems too thick, whisk in additional milk, a few drops at a time; if it seems too thin, whisk in additional sugar, one teaspoon at a time; use immediately (glaze will dry and harden slightly upon standing).
12. Spoon glaze over the cupcakes and serve (The glazed cupcakes can be refrigerated in an airtight container for up to 4 days; bring to room temperature before serving).
Title: Crock Pot Rice Pudding With Cherries and Almonds
Ingredients:
- 3/4 granulated sugar
- 1/2 arborio rice
- 1/4 dried cherries
- 2 lemon zest
- 1 salt
- 1 milk
- 4 eggs
- 2
- 1
Instructions:
1. In prepared slow cooker greased stoneware, mix together sugar, rice, cherries, almonds, lemon zest and salt.
2. Whisk together milk, eggs and almond extract, and stir into rice mixture.
3. Cover and cook on high for 4 hours, until rice is tender and pudding is set.
4. Serve warm, garnished with toasted almonds and whipped cream, if desired. Serves 6.
5. TIPS:
6. Long-grain white rice can be successfully used in this recipe, but the pudding will not be as creamy as one made with arborio rice.
7. Use 1 cup fresh, pitted cherries in place of the dried cherries, if desired. Or substitute an equal quantity of dried cranberries, instead.
8. For a rich pudding, use half milk and half cream.
9. Delicious & Dependable Slow Cooker Recipes.
Title: Big Doris' Chocolate Sponge
Ingredients:
- 1 gelatin
- 1/3 cold water
- 1/2 boiling water
- 4 sugar
- 1 chocolate
- 4 vanilla
- 4 salt
- 1
Instructions:
1. Mix together the gelatin and 1/3 cup water. Let stand a few minutes. Add 1/2 cup boiling water, stirring. Set aside.
2. Beat together the egg yolks, sugar and chocolate. While beating, add gelatin to chocolate mixture very, very slowly.
3. Whip egg whites til stiff. Fold whites into chocolate mixture. Add 1 t vanilla and salt.
4. Wash a mold with egg whites and then pour mixture into mold. Cover. Refrigerate.
5. Serve with cream.
Title: Peanut Blossoms
Ingredients:
- 3 1/2 flour
- 2 baking soda
- 1 salt
- 1 sugar
- 1 brown sugar
- 1 margarine
- 1 peanut butter
- 2 eggs
- 1/4 milk
- 2 vanilla
- 151 chocolate chips
Instructions:
1. Mix dry ingredients (flour, soda, salt) and set aside.
2. Cream together butter and sugars,.
3. Add peanut butter, eggs, milk, and vanilla, and mix well.
4. Stir-in dry ingredients, and mix slowly until completely blended-in.
5. Unwrap Hershey's kisses, and set aside.
6. NOTE: The kisses are added AFTER the cooked cookies come out of the oven.
7. Pour some sugar into a cake pan or pie plate, for rolling the cookies inches.
8. Shape dough into balls (rounded teaspoonfuls).
9. Roll balls in sugar, and place on ungreased baking sheet.
10. Bake at 375 F for 5 minutes, then turn pans, reverse positions, and bake 5 minutes more.
11. Remove pan from oven and top each cookie immediately with a Hershey's kiss. Twist it slightly as you press down lightly, to help it bond with the cookie.
12. NOTE: If your candy is discolored due to age, don't worry about it. They return to a consistent brown as they warm with the cookie and then cool back down & harden.
13. Leave cookies on baking sheet about a minutes, then transfer to a cooling rack.
14. ENJOY!
Title: Key Lime Treat
Ingredients:
- 1/4 key lime juice
- 1 1/2 sour cream
- 1 instant vanilla pudding
- berries
Instructions:
1. Mix together Key lime juice and sour cream.
2. Prepare pudding according to package directions.
3. Mix together Key Lime mixture and pudding.
4. Put in dessert dishes, and serve with cream, berries or both.
Title: Bumbleberry Crisp
Ingredients:
- 1 1/2 tart apples
- 1 1/2 rhubarb
- 1 1/2 blueberries
- 1 1/2 raspberries
- 3/4 sugar
- 1/4 quick-cooking tapioca
- 1 1/2 ground cinnamon
- 1/2 brown sugar
- 1/2 all-purpose flour
- 1/3 butter
- 1/2 margarine
- 1/4 old fashioned oats
Instructions:
1. Preheat oven to 350°; butter a 13x9 inch baking dish.
2. In a large mixing bowl, mix together the apples, rhubarb, blueberries, and raspberries.
3. Add in the sugar, tapioca, and cinnamon; toss until well blended.
4. Spoon into prepared dish.
5. To make the topping: in a medium bowl, combine the brown sugar and flour.
6. Cut in the butter by hand, using your fingertips so that mixture is crumbly.
7. Mix in rolled oats and almonds.
8. Sprinkle topping over fruit mixture, spreading evenly.
9. Bake for 40-45 minutes or until topping is golden brown and fruit is bubbly; serve warm.
Title: Apple Berry Cinnamon Brittle
Ingredients:
- 6 apples
- 1 dried sweetened cranberries
- 1 lemon juice
- 1 ground cinnamon
- 3/4 brown sugar
- 3/4 all-purpose flour
- 3/4 quick-cooking oats
- 1/2 walnuts
- 1/2 margarine
- butter
- ice cream
Instructions:
1. Preheat oven and set to 375.
2. Use large bowl to mix cranberries, apples, lemon juice and cinnamon.
3. Put mixture into ungreased glass glass baking dish perferably measured 11x7" or 12x8".
4. Blend remaining ingredients in separate large bowl except the ice cream. Use fork to combine ingredients until crumbly.
5. Sprinkle the mixture over the fruits.
6. Bake fruit mixture in preheated oven for 35-40 minutes. Make sure apples are tender and juices are bubbly or the topping has turned golden brown before removing from oven.
7. Immediately serve with ice cream.
Title: Chocolate Olive Oil Cake
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 baking soda
- 1 1/2 fine sea salt
- 1/2 granulated sugar
- 3/4 dark brown sugar
- 3/4 olive oil
- 1/2 water
- 1 1/2 coffee
- 1 cider vinegar
- 3/4 white vinegar
- 2 cocoa powder
- 3 olive oil
- 1 light corn syrup
- sea salt
Instructions:
1. Make cake: Heat oven to 350 degrees F. Line the bottom of 9-inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with nonstick cooking spray.
2. Whisk together flour, cocoa, baking soda, salt and granulated sugar in the bottom of a large mixing bowl. Add brown sugar and olive oil, and whisk to combine. Add water and vinegar and whisk until smooth.
3. Pour into prepared pan. Bake for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter).
4. Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a cooling rack to cool the rest of the way.
5. Make glaze: Combine chocolate, cocoa powder, olive oil, corn syrup, and salt in a medium bowl and microwave to melt, in 15 to 30 second increments, stirring between each until just melted. Whisk until smooth. Pour over completely cooled cake and use spatula to gently nudge it down the sides.
Title: Light-As-A-Cloud Whipped Cream
Ingredients:
- 1 sour cream
- 3/4 confectioners' sugar
- 1/2 vanilla
- 1 1/2
Instructions:
1. Place the whipping cream and sour cream, sifted confectioners sugar and vanilla in a large chilled stainless steel or glass bowl.
2. Using an electric mixer on high speed beat until stiff peaks form.
3. Chill until ready to use.
4. Use within 1 day.
Title: Glen's Creamy Cake Filling (Mock Cream)
Ingredients:
- 1 butter
- 1 1/2 icing sugar
- 1/2 boiling water
- 1/2 cold water
Instructions:
1. Dissolve icing sugar with very little boiling water, only enough to make it just slide into butter but not be watery.
2. Beat butter until soft and creamy, then add icing sugar, a little at a time and beat until white and creamy - taste before all the icing sugar has been added to see if it is sweet enough, only add the rest if it is needed.
3. Add 1 tbs of boiling water, beat again, then add 1 tbs cold water.
4. Continue beating until smooth, keep adding alternately a little boiling water then cold water until sugary taste has gone.
Title: Chocolate-Peanut-Butter-Banana Upside Down Cake
Ingredients:
- 1 1/2 unsalted butter
- 3 all-purpose flour
- 1 baking powder
- 1/2 salt
- 2 granulated sugar
- 4 eggs
- 1 pure vanilla extract
- 1 milk
- 3 bittersweet chocolate
- 3/4 chunky peanut butter
- 1 dark brown sugar
- 4 bananas
Instructions:
1. Preheat the oven to 350 F and lightly butter the sides of a 9 x 13 glass baking dish. In a medium bowl, whisk the flour with the baking powder and salt.
2. In a standing electric mixer fitted with the paddle, beat 2 sticks of the butter with the granulated sugar at medium speed until very fluffy; 5 minutes. Beat in the eggs, one at a time, then add the vanilla. In 3 alternating batches, beat in the flour mixture and the milk. Transfer one-fourth of the batter to the medium bowl and stir in the melted chocolate. Beat the peanut butter into the remaining batter.
3. In a small bowl, blend the remaining stick of butter with the brown sugar and spread it in the baking dish. Arrange the bananas, cut side down, in the dish.
4. Spoon dollops of the peanut butter batter into the dish and fill in the gaps with the chocolate batter. Gently swirl the batters together with a table knife.
5. Set a baking sheet on the bottom rack of the oven and bake the cake on the center rack for 60-65 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool on a rack for 10 minutes, then invert it onto a platter.
6. Let the cake cool slightly, then cut into squares and serve. The unmolded cake can be refrigerated for up to 3 days.
Title: Southern Comfort Cake
Ingredients:
- 1 pecans
- 1 instant vanilla pudding
- 13 1/2 eggs
- 4 cold water
- 1/2 butter
- 1/2 cold water
- 1/2 granulated sugar
- 1/2
- 2
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. grease and flour 12 cup Bundt pan.
3. Sprinkle nuts over bottom of pan.
4. Mix cake mix, pudding mix, eggs, 1/2 cup water and 1/2 cup southern comfort.
5. Pour over nuts and bake for 1 hour.
6. For the glaze.
7. Melt butter in a saucepan, stir in sugar and water and boil for five minutes remove from heat and stir in southern comfort.
8. prick top of camw frequnetly in pan.
9. pour glaze over cake and let soak through.
Title: Almond Cookie Bars
Ingredients:
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 2 canola oil
- 1/2 flour
- 2 1/2 baking powder
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Mix eggs, sugar, oil& almond extract.
3. Add dry ingredients.
4. Stir in almonds.
5. Work with hands into a large loaf.
6. Divide into four parts.
7. Roll each part into the diameter of a broom stick.
8. Place on greased cookie sheet.
9. Brush top with egg.
10. Bake 25 minutes.
11. Cool 10 minutes before cutting into bars.
Title: Omg... Peanut Butter Cookies
Ingredients:
- 1/2 real butter
- 1/2 creamy peanut butter
- 1/2 white sugar
- 1/2 light brown sugar
- 1 jumbo egg
- 3/4 baking soda
- 1/4 salt
- 1 vanilla
- 1 1/4
Instructions:
1. Preheat oven to 375°F.
2. Lightly grease cookie sheets.
3. Stir butter and peanut butter together in a large glass bowl until smooth. Stir in white and brown sugar.
4. Next add vanilla, baking soda, and salt; mix well. Add egg; mix well.
5. Add flour; mix until smooth and sticky.
6. Roll dough into balls and place on greased cookie sheet. Dip fork into sugar and press down two ways. Put in oven for 8 minutes, or until the sides of cookie are brown and soft. Transfer to baking rack, let cool.
Title: Caramel Apples With Crushed Peanuts
Ingredients:
- 12 granny smith apples
- 12 milk
- 2 cashews
- 4 pecans
- 2
Instructions:
1. Remove the stem from each apple, and press a craft stick into the top, and almost through the apple.
2. Butter a large baking sheet.
3. Place caramels and milk in a microwave safe bowl, and microwave on high for 3-4 minutes until caramels are melted, stirring once or twice during cooking time, Allow to cool briefly.
4. Roll each apple in caramel sauce, until well coated.
5. Roll in chopped nuts, candy bars, or candy pieces, and let set on baking sheet, until cool.
Title: Graham Sour Cream Cinnamon-Chocolate Chip Streusel Cake
Ingredients:
- 2 cinnamon
- 1 walnuts
- 3/4 - 1 chocolate chips
- 1/2 sugar
- 4 eggs
- 2 sour cream
- 2 brown sugar
- 1 1/2 vanilla
- 1 1/2 graham cracker crumbs
- 3 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1/4
Instructions:
1. Set oven to 350°F.
2. Grease a 13x9-inch baking pan.
3. In a small bowl, combine cinnamon, walnuts chocolate chips and white sugar; set aside.
4. In another bowl, beat the eggs, sour cream, brown sugar, vanilla and oil until smooth and creamy (about 2 minutes).
5. Combine graham cracker crumbs, baking powder, baking soda and salt; stir into creamed mixture.
6. Pour HALF of the batter into prepared baking pan.
7. Sprinkle HALF cinnamon/sugar mixture evenly over the batter in the pan.
8. Top with remaining batter.
9. Top with the remaining half of the cinnamon/sugar mix.
10. Bake for about 45 minutes.
Title: Fruit Salad (Kicked Up)
Ingredients:
- 1 honeydew melon
- 1 fresh pineapple
- 1 cantaloupe
- 2 grapes
- 1 honey
- 2 limes, juice of
- 1 mint
Instructions:
1. Cube all fruit and keep grapes whole.
2. Juice the two limes and add them to honey. Depending on the size of limes you may need to use more or less juice.
3. Mix honey and lime together. Should be a little more sweet than tart.
4. Add find diced mint to sauce and pour over the fruit.
5. Toss well and enjoy!
Title: Galliano Cake
Ingredients:
- 1 instant vanilla pudding
- 1 eggs
- 4 vodka
- 3/4 powdered sugar
- 1/2
- 1/4
Instructions:
1. Spray a bundt pan with bakers joy or pam.
2. Combine all ingredients together and pour into Bundt Pan.
3. Bake at 350 for 40 minutes.
4. **Toothpick should have a little cake on it when tested**.
5. Allow cake to cool then sprinkle with powdered sugar.
6. **Variation, You can use 1/2 Cup Galiano and 2 T. vodka. This makes it a bit sweeter. I like them both ways.
Title: Absolutely Fabulous Sugar-Free Brownies
Ingredients:
- 1/2 butter
- 1/4 eggs
- 4 vanilla
- 1 Splenda granular
- 1 all-purpose flour
- 1 1/4 baking soda
- 1/2 salt
- 1/8 skim milk
- 1 walnuts
- 1/3
- 1/2
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Grease (use butter for best results) and flour 8x8 inch pan.
3. Melt butter and cocoa powder in a small saucepan over medium heat; stir occasionally until smooth.
4. Remove from heat and set aside to cool.
5. Beat eggs until frothy in a large bowl.
6. Add Splenda and vanilla.
7. Combine flour, salt and baking soda; stir into egg mixture then mix in butter and cocoa.
8. Finally stir in skim milk, chocolate syrup, applesauce and walnuts (if desired).
9. Pour into the prepared pan and bake for 35-37 minutes.
10. Stick a toothpick into the brownies and when it comes out clean its done.
11. Let cool and then cut into squares.
12. If desired - you can top with the sugar-free chocolate syrup and sugar-free whipped cream - or - you can make sugar-free brownie sundaes.
Title: Spiced Toffee Chippers (Cookies)
Ingredients:
- 1/2 dark brown sugar
- 1/4 ginger
- 1/4 cinnamon
- 1 vegetable shortening
- 1 dark brown sugar
- 1 egg
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1 cinnamon
- 1 ginger
- 1/4 nutmeg
- 1
Instructions:
1. Preheat oven to 350°F Line baking sheets with parchment paper.
2. Combine ingredients for topping in a small dish; reserve.
3. Beat shortening and brown sugar until well combined. Add egg and vanilla. Beat well. Add next five ingredients, mixing until incorporated. Mix in toffee bits.
4. Roll dough into 1" balls; don't flatten. Roll in topping. Place on prepared baking sheets, about 2" apart.
5. Bake in preheated oven for 12-14 minutes or until set.
Title: Strawberry Cheesecake Bars
Ingredients:
- 1 pecans
- 1 butter
- 3/4 cream cheese
- 2 sugar
- 1 vanilla extract
- 1
- 1/2
Instructions:
1. Preheat oven to 325°.
2. In a medium bowl, combine cake mix and pecans.
3. Drizzle melted butter over mixture; stir until well blended.
4. Press mixture into bottom of a greased 9x13 baking pan.
5. In a medium bowl, beat cream cheese, sugar, and vanilla until smooth.
6. Spread cream cheese mixture over crust.
7. “Nuke” jam for about 45 seconds until thinned.
8. Spoon over cream cheese mixture.
9. Use a fork to swirl over cream cheese.
10. I bake for 25 minutes or until edges begin to brown lightly.
11. Do not over-bake or your crust will become a rock.
12. Cool in pan for about 30 minutes.
13. Cover and chill for about 2 hours.
14. Personal note- When I want them to look fancy, I trim about ½ inch off all sides although the crust is my favorite part.
Title: Sherry Cake (or Sand Cake)
Ingredients:
- 8 margarine
- 8 caster sugar
- 3 eggs
- 2 self-raising flour
- 2 sherry wine
- 6
- 1
Instructions:
1. Cream together the margarine and sugar.
2. Beat in three eggs one at a time.
3. Fold in flour, ground almonds and ground rice.
4. Add sherry.
5. Put in a greased and lined 2lb (1 kg.) loaf tin or 7" (18 cm) cake tin.
6. Bake in centre of oven, 315°F (160°C), gas mark nearly 3 for 1 1/4 to 1 1/2 hrs.