lumicero/recipes-ing2inst huggingface dataset:
Title: Diabetic Cinnamon Sour Cream Biscotti
Ingredients:
- 1 1/2 unbleached flour
- 1/2 Splenda sugar substitute
- 1/2 baking powder
- 1/2 baking soda
- 3/4 cinnamon
- 1/4 margarine
- 1/4 unsweetened applesauce
- 1/2 vanilla
- 1/4 fat free sour cream
- 1/4
Instructions:
1. In one med bowl mix all of the dry ingredients together.
2. In a small microwave safe bowl place the margarine and apple sauce.
3. Warm the small bolw on defrost till the margarine is soft enough to mix into the applesauce.
4. Add the vanilla, egg white and sour cream to the small bowl with the margarine mixe and stir together.
5. Add the liquid ingredients to the flour mix and stir just till everything is mixed.
6. Turn onto a lightly floured surface and knead lightly about 4 times (don't over do it.
7. Transfer to pam sprayed baking sheet and shape into a log 10-12 inches long.
8. Bake at 350f for 25-30 mins (till browned lightly).
9. Remove fron oved and allow to sit for 15 minute.
10. Cut into 1/2 inch slices and return to the baking sheet cut side down.
11. Bake for 8 mins then turn the slices over and bake for another 8 minutes.
12. Remove from sheet and cool on a rack.
Title: Chocolate Bread Pudding for Two
Ingredients:
- 5 2% low-fat milk
- 2/3 sugar
- 2 irish cream
- 1 1/2 vanilla extract
- 1 cinnamon
- 1/2 egg
- 1/2
- 1
- 2
Instructions:
1. Preheat oven to 350°F Arrange bread cubes in a single layer on a baking sheet. Bake for 5 minutes, or until toasted.
2. Combine milk, sugar, cocoa, Irish cream, vanilla, cinnamon and egg in a medium bowl. Whisk until thoroughly combined. Add toasted bread cubes and toss until coated. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat oven to 325°F Coat the inside of two 7-ounce ramekins with cooking spray. Divide half of the chilled bread mixture evenly between the two ramekins. Top with half of the chopped chocolate. Divide the remaining half of the bread mixture between the ramekins, then top with the remaining chocolate.
4. Place ramekins in an 8-inch pan and add about an inch of hot water. Bake, uncovered, for about 35 minutes or until set.
5. Serve warm with ice cream.
Title: Mimi's Cafe Bread Pudding
Ingredients:
- 1 sugar
- 1/4 raisins
- 1/2 vanilla
- 2 nutmeg
- 1 half-and-half cream
- 1 butter
- 1/4 eggs
- 4
Instructions:
1. Fill a 9 x 9 x 2 1/2" baking pan with the bread cubes and sprinkle the raisins on top.
2. (Use enough bread to come to the top of the pan. You might not use the whole loaf).
3. Whisk the remaining ingredients together to make a batter, pour over the top of the bread and stir lightly. Allow the bread to soak 1/2 hour. The pan will be very full. If you have too much batter, discard the excess. If there's not enough, add a little more milk to the pan.
4. Bake in a 325° oven for about 40 minutes until the pudding is golden brown and puffed up around the edges. The center should be "set" but still a little soft. You can make this ahead of time and heat it in the microwave oven later.
Title: Summer Berry and Almond Tart
Ingredients:
- 260 plain flour
- 60 icing sugar
- 250 unsalted butter
- 1 salt
- 50 water
- 1 orange
- 4 berries
- 125 butter
- 125 caster sugar
- 2 eggs
- 125 vanilla essence
- 1 flour
Instructions:
1. DAMIEN'S FLAKY PASTRY:
2. Sieve the flour and icing sugar, sprinkle with salt and orange zest.
3. Grate the butter over the flour, coat all the little gratings of butter with the flour, then pour on the water.
4. Using the palms of your hands, push the butter into the flour away from your body until all the butter is absorbed.
5. Refrigerate for an hour before using to line tart casing.
6. Once you have rested, rolled and lined your tart case, proceed to blind bake the tart shell at 170°C for approximately 15-20 minutes or until the tart shell is golden in colour.
7. Allow to cool before lining with the frangipane.
8. FRANGIPANE:
9. Cream butter, vanilla and sugar together.
10. Work in 1 egg at a time until emulsified.
11. Sift over the flour and almond meal and proceed to gently fold together.
12. To prepare the tart for baking, spoon the frangipane mixture into the cooked tart shell, until it is about 3/4 full. Scatter over a generous quantity of your selection of mixed berries: black and red currents, black berries, strawberries, blue berries or mulberries.
13. Place the tart back into the oven at 170°C and cook for about 40-45 minutes, or until the frangipane is golden and firm to touch.
14. Allow to cool before serving.
15. The tart is best served dusted with icing sugar and a big spoon of lightly whipped cream.
Title: Quinoa Pudding
Ingredients:
- 1 quinoa
- 6 water
- 2 eggs
- 2 nonfat milk
- 1 non-fat powdered milk
- 2 vanilla
- 1 sugar
- 3/4 sugar
- 1 salt
- 1/8 dried currant
- 1/4 cinnamon
- 1/4
- 1/8
Instructions:
1. Place quinoa in a bowl of water. Begin the cleaning by rubbing the grain together between your hands. Drain and repeat several times. You will know the quinoa is clean when the water is no longer milky after rubbing. This step is essential for removing the bitter layer that surrounds the grain.
2. Bring quinoa and 6 cups water to a boil in a large saucepan. Reduce heat and simmer, uncovered, until grains are translucent, 13 to 15 minutes. Drain well in a sieve.
3. Preheat oven to 350°F.
4. To measure milk, place powdered milk in measuring cup and add milk to one cup. Stir together to dissolve milk powder. If you do not have powdered milk, its best to use whole milk.
5. Whisk together eggs, egg whites, milk, vanilla, 3/4 cup sugar, and salt in a large bowl until just combined. Mix in quinoa, nuts, and currants. Pour into a buttered 9-inch square baking pan prepared with a coat of cooking spray.
6. Stir together cinnamon and remaining tablespoon sugar and sprinkle over top of pudding. Bake until a knife inserted in center comes out clean, around 40 minutes.
7. Serve warm or at room temperature.
Title: Honey-Cinnamon Tres Leches Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 7 eggs
- 2 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 3/4 cinnamon
- 1 milk
- 1 pure vanilla extract
- 1 sweetened condensed milk
- 1 evaporated milk
- 1 1/2 honey
- 5
Instructions:
1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating until light and fluffy. Add egg yolks, beating just until blended.
2. Whisk together flour, baking powder, salt, and 1/2 teaspoon cinnamon in a medium bowl. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla.
3. Beat egg whites at high speed until stiff peaks form. Fold into batter. Pour batter into a greased and floured 13- x 9-inch pan.
4. Bake at 350° for 25 to 28 minutes or until a wooden pick inserted in center comes out clean.
5. Meanwhile, whisk together sweetened condensed milk, evaporated milk, 1/2 cup whipping cream, 2 tablespoons honey, and remaining 1/4 teaspoon cinnamon in a medium bowl until blended.
6. Pierce top of hot cake generously with the end of a wooden spoon. Gradually pour milk mixture over cake, about 1/3 cup at a time, spreading to edges. (Allow mixture to completely soak into cake between batches.) Let stand 2 hours. Cover and chill 2 hours.
7. Beat remaining 1 cup whipping cream at medium-high speed until foamy; add remaining 3 tablespoons honey, beating until soft peaks form. Spread over top of cake. Serve immediately, or cover and chill until ready to serve.
Title: Honey Lemon Yogurt Cake
Ingredients:
- 2 honey
- 1/2 lemon
- 3/4 sugar
- 6 unsalted butter
- 4 eggs
- 2 flour
- 2 baking powder
- 2
Instructions:
1. Combine the honey, zest, 6 tablespoons of the sugar, and 2 cups of water in a saucepan.
2. Bring to a boil and simmer for 10 minutes; syrup should lightly coat the back of a metal spoon.
3. Remove lemon peel and stir in the lemon juice.
4. Set pan aside to cool.
5. Preheat oven to 375 degrees. Butter a deep, 9-inch round cake pan.
6. Using an electric mixer, beat the egg yolks and remaining 6 tablespoons of sugar together until pale and thick.
7. Sift 1-1/4 cups of flour and baking powder together. Add to the egg mixture and stir.
8. Add remaining butter and yogurt cheese.
9. Add just enough flour to make a dough stiff enough to come away from the sides of the bowl.
10. In another bowl: Beat the egg whites until stiff.
11. Add 1/3 to the yogurt batter and gently fold inches
12. Carefully fold remaining whites into batter.
13. Spread into cake pan and bake for 35 minutes.
14. Cake should be golden brown. When cake is still warm, pour syrup over the cake. Let cake sit for at least 4 hours before serving.
Title: Chocolate Molten Lava Cakes
Ingredients:
- 1/2 butter
- 2 powdered sugar
- 2 eggs
- 1 all-purpose flour
- 2
- 6
Instructions:
1. Preheat oven to 425 degrees and grease 4 (6 ounce) ramekins, place on baking sheet. In a large microwavable bowl microwave butter and chocolate for 1 minute or until butter is melted, stir until chocolate is completely melted.
2. Stir in powdered sugar until well blended. Whisk in eggs and egg yolks, then stir in flour. Divide batter between prepared ramekins. Bake for 13 to 14 minutes or until sides are firm but centers are soft. Let stand for 1 minute.
3. Run a small knife around the cakes to loosen, invert cakes onto plates. Top with whipped cream and serve immediatley.
Title: Apple & Blackberry Scrumble
Ingredients:
- 1 apple
- 4 plain flour
- 200 baking powder
- 1 butter
- 50 light muscovado sugar
- 125 sour cream
- 142 egg
- 1 blackberries
- 300 hazelnuts
- 50
Instructions:
1. Place the apples in a pan with the apple juice & simmer gently together for 15 minutes until the apples have softened.
2. Meanwhile, preheat the oven to 180c/gas 4. Place the flour & baking powder in a large bowl & rub in the butter using your fingertips.Stir in 75g of the sugar, the soured cream & beaten egg.
3. Spoon the softened apples & there juices into a ovenproof dish & stir in the blackberries.Spoon over the scone topping - dont worry if it doesnt cover the filling completely & there are a few gaps.
4. Mix together the hazelnuts & the remaining sugar, & sprinkle over the top. Bake for 30-40 minutes until the topping is risen & golden & the the juices are bubbling.(cover the dish loosley in foil if it is getting too dark). Leave to stand for 5 minutes then serve.
Title: No-Bake Eclair Cake
Ingredients:
- 3 vanilla instant pudding mix
- 3 1/2 milk
- 12 Cool Whip
- 14 graham crackers
- 16
Instructions:
1. Blend milk and pudding packages. .
2. Fold in Cool Whip.
3. Line bottom of 9x13 pan with graham crackers.
4. Top with pudding mixture.
5. Continue layers, ending with crackers.
6. Spread frosting over graham crackers.
7. Store in refrigerator.
Title: Mexican Bunuelos
Ingredients:
- 4 flour
- 1 baking powder
- 1 salt
- 1/2 sugar
- 2 eggs
- 1 milk
- 4 butter
Instructions:
1. In large bowl, mix flour, baking powder, salt and sugar. In smaller bowl, beat eggs and milk. Add this gradually, beating, to flour mixture.
2. Add a half a stick melted butter, beat.
3. Place dough on floured surface and knead til silky and elastic.
4. Roll into balls or ropes, and flatten with the palm of your hand.
5. Fry in hot oil, (370º), til golden.
6. Drain on paper towels.
7. Roll/toss in cinnamon/sugar mix.
Title: Tiramisu Munro House Style
Ingredients:
- 6 sugar
- 1/2 golden rum
- 1/8 heavy whipping cream
- 2 1/2 cream cheese
- 16 brewed coffee
- 2 Kahlua
- 2
- 12
- 2
Instructions:
1. Place the cream cheese and 1/2 cup of heavy cream in large bowl and mix completely. This will thin out the mixture. Set aside.
2. Combine the egg yolks, sugar, and rum in a double boiler pan and beat with an electric mixer until thick and pale, about 2 minutes. Set in double boiler over simmering water and beat with an electric mixer until the mixture has thickened, about 15 minutes. Remove from heat, continue to beat until cool to the touch, and then set aside.
3. Whip the 2 cups whipping cream until stiff peaks form and reserve.
4. Fold in egg mixture to Cream Cheese Mixture. Gently fold in the whipped cream.
5. Combine the coffee and Kahlua in a shallow bowl. Dip 1 piece of cake at a time in the coffee mixture and then transfer to a large glass bowl, lining the entire bottom and arranging the pieces slightly up the sides. Spread half of the cream mixture evenly over the cake. Sift 1 tablespoon cocoa powder over the mascarpone. Make another layer in the same manner with the remaining cake, cream cheese mixture, and cocoa. Chill the tiramisu, covered, for at least 6 hours, or preferably overnight.
Title: Fuzzy Navel Cake
Ingredients:
- 1 white sugar
- 1 instant vanilla pudding
- 1/2 eggs
- 1/4 powdered sugar
- 1 margarine
- 1
- 4
- 2/3
- 1 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degreesF (175 degrees C).
2. Grease and flour a 10 inch Bundt pan.
3. In a blender, puree peaches with juice, schnapps, white sugar and orange juice until smooth.
4. Reserve 1/4 cup of peach mixture for the frosting.
5. In a medium bowl, mix together the cake mix, pudding mix, eggs, oil and 1 1/2 cups of the peach mixture.
6. Pour batter into prepared pan.
7. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. To make the frosting: Mix together the confectioners' sugar, margarine and remaining 1/4 cup of the peach mixture.
9. Pour over hot cake. Frost cake while still hot.
Title: Chocolate Chip Meltaways
Ingredients:
- 1 butter
- 1 margarine
- 1 sugar
- 1 confectioners' sugar
- 2 eggs
- 4 flour
- 1 baking soda
- 1 cream of tartar
- 1 salt
- 1 vanilla
- 1 sugar
Instructions:
1. Combine first five ingredients in a large bowl. Beat until smooth.
2. Combine flour, soda, creams of tarter, and salt.
3. Add to butter mixture. Beat until smooth. Stir in vanilla and chocolate chips.
4. Shape mixture into 1" balls. Roll in granulated sugar.
5. Put 2" apart on ungreased cookie sheets and bake at 395 degrees for 10-12 minutes.
6. Cool.
Title: Best Ever Cream Cheese Frosting
Ingredients:
- 1 butter
- 8 cream cheese
- 2 1/2 vanilla
- 4 powdered sugar
Instructions:
1. In a large bowl, beat butter on medium til creamy. Add cream cheese & vanilla, beat til fully blended. Gradually increase speed to high. Continue til light & fluffy. Gradually add powdered sugar, mixing first by hand until sugar is blended. Then mix with electric mixer until well blended.
2. Chill for about 10-15 minute before frosting.
Title: Melon Balls Deluxe
Ingredients:
- 1/4 lime juice
- 1/3 lemon juice
- 1 light rum
- 16 orange
- 1 melon balls
Instructions:
1. Combine lime juice and rum in a medium-sized bowl.
2. Cut orange sections in half and add to the juice mixture.
3. Chill.
4. When ready to serve, add partially thawed melon balls.
5. Divide into 6 serving dishes.
6. Top each with a small scoop of sherbet.
Title: Hamersley Restaurants Pear Cranberry Crumble
Ingredients:
- 1 all-purpose flour
- 4 old-fashioned oatmeal
- 2 brown sugar
- 1 kosher salt
- 13 unsalted butter
- 5 pears
- 4 dried cranberries
- 2 fresh lemon juice
- 2 vanilla extract
- 2 ground cinnamon
- 4 nutmeg
- 2 sugar
- 1 kosher salt
- 2 all-purpose flour
Instructions:
1. To make the crumble topping:
2. In a stand mixer using the paddle attachment, combine the flour, oatmeal, brown sugar, and salt. Add the cold butter and mix on low speed until the topping just begins to come together and resembles large bits of chunky dough. (Do not mix so long that it comes together completely.) Transfer the topping to a shallow container, breaking it up a bit. Cover and refrigerate for at least 2 hours.
3. To make the filling:
4. Heat the oven to 350 degrees F. Combine the pears, cranberries, lemon juice, vanilla, cinnamon, nutmeg, sugar, salt, and flour. Toss the ingredients lightly to coat evenly and pour into a 1 1/2-quart baking dish. Top with the crumble topping, breaking up any large clumps with your fingers and spreading it evenly. At this point, there may be areas that aren’t completely covered with topping, but don’t worry because it will spread a bit as it bakes.
5. Bake until the topping begins to brown and the filling is bubbling, about 40 minutes. Remove the crumble from the oven and let it cool somewhat before serving.
Title: Malaysian Pineapple Pastries
Ingredients:
- 1/2 fresh pineapple
- 1/2 sugar
- 1/3 water
- 1/2 butter
- 2 all-purpose flour
- 2 vanilla
- 1/2 cold water
- 5 -6
- 2
Instructions:
1. Peel pineapple, remove eyes and core. Chop pineapple to make 1 1/2 cups. In sauce pan combine pineapple, sugar, and 1/3 cup water. Bring to boiling; reduce heat to medium till thickened, stirring occasionally.(Watch closely the last 5 minutes to prevent sticking.) Cool.
2. Meanwhile, in bowl cut butter into flour till mixture is crumbly. Add egg yolks and vanilla; stir till well combined. Sprinkle 1 tablespoon cold water over part of mixture, gently toss with fork. Push to side of bowl. Repeat till all is moistened. Form dough into ball. Cover; chill 1 hour. Divide dough in half. On lightly floured surface roll each half to 10x10 inch square. Cut into sixteen 2 1/2 inch squares. Spoon about 1 tsp pineapple filling diagonally in center of each square. Bring up two side corners/ overlap slightly. Place on ungreased baking sheet. Brush lightly with egg white to seal. Bake in 400 degree oven for 10 to 12 minutes till golden brown. Cool on wire rack.
Title: Pineapple/carrot Tropical Cupcakes
Ingredients:
- 3 all-purpose flour
- 1 1/2 baking soda
- 1 1/2 ground cinnamon
- 1/2 salt
- 1 granulated sugar
- 1/2 vanilla extract
- 1 eggs
- 2 carrots
- 1 pecans
- 2 1/2 walnuts
- 1 orange zest
- 2 light cream cheese
- 4 icing sugar
- 3 vanilla extract
- 1 sweetened flaked coconut
- 1 1/4
Instructions:
1. Prepare 18- 2 3/4" diameter by 1 1/4" deep muffin cups by lightly greasing with a vegetable oil, or line with paper cup liners.
2. CUPCAKES: In a large bowl, combine flour, baking soda, cinnamon and salt; mix well.
3. In another large bowl, combine sugar, oil and vanilla; beat well.
4. Add eggs, one at a time, beating well after each addition.
5. Stir in pineapple including juice, carrots, nuts and orange zest.
6. Stir in flour mixture, half at a time until just combined (DO NOT OVERBEAT.) Preheat oven to 350 degrees F.
7. Spoon batter equally into 18 prepared muffin cups.
8. Bake in preheated 350 degrees F oven about 20 minutes or until top springs back when lightly pressed with fingers.
9. Remove cupcakes from pan and let cool completely on wire racks.
10. These muffins can be made ahead and stored in a container with a tight fitting lid for up to 2 days.
11. CREAM CHEESE FROSTING: In a medium bowl, beat cream cheese until smooth.
12. Gradually add and beat in icing sugar and vanilla extract.
13. Beat until it is of spreading consistency.
14. Put coconut on a plate.
15. Spread each cupcake with about 4 teaspoons of frosting mixture.
16. Then gently dip top of muffin into coconut to coat.
17. Sprinkle with extra coconut if desired.
18. Serve immediately or store in the refrigerator in a container with a tight fitting lid for up to 4 hours.
19. VARIATION: For mini cupcakes, spoon batter into 36 greased 1 3/4- inch diameter by 1- inch deep mini muffin pans.
20. Bake in preheated 350 degrees F oven for 15 minutes.
21. Apply frosting as noted above.
Title: Vegan Chocolate-Chocolate Chip Cake (And Gluten-Free!)
Ingredients:
- 1 applesauce
- 1/2 brown sugar
- 1 vanilla
- 3/4 flour
- 1/2 xanthan gum
- 1/3 baking powder
- 2 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease an 8x8in square pan.
3. Combine applesauce, brown sugar and vanilla in a small bowl.
4. In a separate bowl, combine all dry ingredient (except the chocolate chips).
5. Add the applesauce mixture into the dry ingredients and mix until thoroughly combined.
6. Add in chocolate chips.
7. Pour into prepared pan.
8. Bake 25-30 minutes, or until a toothpick comes out clean.
Title: Blackberry Dumplings
Ingredients:
- 4 1/2 fresh blackberries
- 3 sugar
- 2 water
- 2 1/4 Bisquick
- 2/3 water
- milk
Instructions:
1. Crush blackberries.
2. Mix bisquick and water or milk. Flour hands and roll dough into 2 inch balls. Have ready for blackberry mixture.
3. Place berries,sugar and 2 cups water in pot. Bring to boil.Stirring constantly.
4. Drop dumplings into blackberry mix.
5. Cover and simmer on med low for ten to twelve minutes.
6. Serve warm. Add ice cream or cream if desired.
Title: Naturally Sweet Oat Cookies (Vegan, Gluten-Free, Nut-Free)
Ingredients:
- 1 1/2 bananas
- 1/4 applesauce
- 1/4 vanilla extract
- 1/4 cinnamon
- 1/4 salt
- 2 quick oats
- 1/4 dates
- 1/4 raisins
Instructions:
1. Blend the bananas in a food processor until smooth. Add and blend applesauce, vanilla and cinnamon.
2. Add quick oats and dates and raisins (soak them for two minutes prior to adding them) and process until desired consistency.
3. Pour 2 tbsp-batches of batter into cookie molds on a greased cookie sheet and flatten. Bake at 350F for 6 minutes, then flip cookies and flatten, and bake another 6-10 minutes.
4. ***You can omit the applesauce and salt and use 1/4 cup margarine instead. You can use all dates instead of half and half with raisins – I prefer all dates. They seem to freeze well and come out to about 100 calories per cookie.
Title: Chocolate Layer Cake
Ingredients:
- 1 butter
- 1 1/2 granulated sugar
- 2 eggs
- 1 vanilla
- 2 all-purpose flour
- 1/2 cocoa powder
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1 1/2 buttermilk
- 1 1/2 unsalted butter
- 1/2 vanilla
- 1 icing sugar
- 3 strawberries
- 6
- 5 -8
Instructions:
1. Chocolate Cake:
2. Grease two 8-inch (2L) springform pans or grease two 8-inch (1.2 L) round metal cake pans and line bottoms with parchment or waxed paper. Set aside.
3. In large bowl, beat butter with sugar until light and fluffy.
4. Beat in eggs, 1 at a time; beat in vanilla.
5. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt.
6. With wooden spoon, stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
7. Spoon into prepared pans, smoothing tops.
8. Bake in centre of 350°F (180°C) oven for 30 to 35 minutes or until cake tester inserted in centre comes out clean.
9. Let cool on racks for 20 minutes. Remove from pans; let cool completely on racks.
10. (Make-ahead: Wrap layers separately in plastic wrap and refrigerate for up to 1 day or overwrap with heavy-duty foil and freeze for up to 2 weeks.)
11. Cut each cake horizontally into 2 layers.
12. Chocolate Icing:
13. In bowl, beat butter until fluffy; gradually beat in cream.
14. Beat in vanilla.
15. Beat in icing sugar, 1 cup (250 mL) at a time.
16. Beat in melted chocolate until fluffy and smooth.
17. Place 1 layer, cut side up, on cake plate. Slide strips of waxed paper between cake and plate.
18. Spread cut side with about 3/4 cup (175 mL) of the icing; cover with remaining half, cut side down.
19. Spread top with another 3/4 cup (75 mL) of the icing.
20. Repeat with remaining layers, spreading remaining icing over side and top.
21. Garnish with fresh sliced Strawberries (optional).
22. Remove paper strips. (Make ahead: Cover loosely and refrigerate for up to 2 days. Let come to room temperature before serving.).