lumicero/recipes-ing2inst huggingface dataset:
Title: Amarula Chocolate Dream
Ingredients:
- 1 gelatin powder
- 3 caster sugar
- 150 Amarula cream liqueur
- 1/3 chocolate
- 50 gelatin powder
- 1 caster sugar
- 3 Amarula cream liqueur
- 150 honey
- 1/3 chocolate curls
- 1
- 1/2
Instructions:
1. Using 6-8 Champagne flutes make the following:
2. Mix together the gelatin and castor sugar and place to one side.
3. Heat the cream and Amarula gently, do not boil, remove from the stove and stir in the gelatin mixture, keep stirring until the gelatin has dissolved, add the chocolate and stir till melted.
4. Pour the mixture into a jug and pour into the glasses.
5. Place the glasses into the fridge to set.
6. Now make the top layer.
7. Using the toplayer ingredients, mix together the gelatin and castor sugar and place to one side.
8. Heat the cream and Amarula gently, do not boil, remove from the stove and stir in the gelatin mixture, keep stirring until the gelatin has dissolved, and stir in the honey and nuts.
9. Pour the mixture into a jug and gently pour over the chocolate base, return to the fridge and set till needed.
10. Remove about 5 minutes before serving top with garnish and serve.
11. To garnish: Caramelised orange peel and almonds, shavings of dark chocolate or even chopped preserved ginger and nuts.
Title: Double Cherry Dessert
Ingredients:
- 1 eggs
- 2 butter
- 1/2 chocolate chips
- 1/4 cherry pie filling
- 21 walnuts
- 1 powdered sugar
- 1 water
- 1
Instructions:
1. PREP WORK - Preheat oven to 350º. Spray the bottom and sides of a 9x13-inch baking pan or a bundt pan.
2. In a medium size bowl, beat the cake mix, eggs, and butter until smooth. If using, add the chocolate chips and mix just until the chips are well incorporated throughout the batter. Pour the batter into prepared baking pan. Spread the pie filling on top of the cake batter (do not stir or attempt to mix together the cake batter and pie filling; they will blend naturally during the baking process). Sprinkle the top with the chopped nuts.
3. Bake for 50 to 60 minutes or until a toothpick inserted in center of cake comes out clean. Cool for 15 minutes.
4. In a small bowl, mix the sugar and water until well blended. With a spoon, drizzle the sugar mixture over the cooled cake.
Title: Chrusciki- Bow Knots
Ingredients:
- 2 eggs
- 10 butter
- 1 granulated sugar
- 3 salt
- 1/2 pure vanilla extract
- 1 fresh lemon rind
- 1 cognac
- 1 sour cream
- 1 flour
- 3 powdered sugar
- 1/2
- 4 -5
Instructions:
1. Beat the eggs and egg yolks together until thick and lemon colored.
2. Add the melted butter, sugar, salt, extracts, citrus rinds, cognac, and sour cream and beat until creamy and smooth.
3. Add enough flour gradually to produce a thick, fairly stiff dough.
4. Turn out onto a floured board and knead for 8-10 minutes until the dough is elastic and can be handled easily.
5. Roll pieces of dough 1/8 inch thin (should be able to see through them) and cut into strips about 3 inches long and 2 inches wide.
6. Cut the ends on a diagonal.
7. Slit each piece in the center and pull one end through the slit.
8. Heat the crisco and lard to 375 degrees and fry the dough strips, until lightly browned (about 1 minute) Drain on paper towels and sprinkle with powdered sugar.
9. (SHHHHHHHHHHH!) Sneak 1 or 2 while frying!
Title: Domino Cupcakes
Ingredients:
- 1 cream cheese
- 1/4 cream cheese
- 1 white sugar
- 1 chocolate chips
- 1 sugar
- 2 1/4 all-purpose flour
- 1/3 baking soda
- 1 1/2 salt
- 1/2 water
- 1 1/2 milk
- 3/4 vinegar
- 1 1/2
Instructions:
1. Beat together cream cheese, sugar and egg yolk.
2. Stir in chips and set aside.
3. Sift flour, cocoa, sugar, baking soda and salt in large bowl.
4. Combine water, oil and vinagar.
5. Add to dry ingredient; mix well.
6. Fill 18 paper lined medium sized muffin cups half full wtih chocolate batter, (I use the muffin scoup from Pampered chef for this).
7. Top each with about 1 tbsp cream cheese mixture (small mini muffin scoup from pampered chef works good for this).
8. Bake in 350 degrees oven for 20-25 minutes or until done.
Title: Lorilyn's Dairy-Free Chocolate Buttercream
Ingredients:
- 1 1/4 confectioners' sugar
- 4 1/2 vanilla extract
- 1
- 2
- 2 -3
Instructions:
1. Cream Nucoa in bowl of mixer.
2. Sift together the powdered sugar and cocoa powder.
3. Beat about 1 cup of the sugar mixture into the butter.
4. Add vanilla and combine.
5. Alternate adding the rest of the sugar mixture with the rice milk until everything is combined. Scrape sides and bottom of bowl often (especially if you double this batch).
6. When combined, turn mixer to med-high speed and beat until frosting expands and becomes fluffy.
7. Use a Wilton 1M tip to decorate cupcakes.
Title: Citrus Sugar Cookie Dough
Ingredients:
- 2 unbleached all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 3/4 unsalted butter
- 1 1/4 lemon peel
- 1 1/4 tangerine peel
- 1/2 sugar
- 1/4 powdered sugar
- 1 egg
- 3 fresh lemon juice
- 1/8 milk
- 3 -4 powdered sugar
Instructions:
1. Sift flour, baking powder and salt into medium bowl.
2. Using electric mixer, beat butter, lemon peel and tangerine peel in large bowl until light.
3. Add 1/2 cup sugar and 1/4 cup powdered sugar and beat until fluffy.
4. Beat in egg.
5. Add dry ingredients. Using spoon, stir until mixture forms dough (dough will be soft).
6. Divide dough into thirds. Gather each third into ball; flatten into disks. Wrap each disk in plastic and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly, if necessary, before rolling out.).
7. Preheat the oven to 350°F Generously flour work surface and rolling pin. Place 1 dough disk on work surface (keep remaining 2 dough disks refrigerated). Press rolling pin into dough several times to flatten slightly for easier rolling. Roll out dough to 1/8- to 1/4-inch thickness, frequently lifting and turning dough to prevent sticking. Using assorted cookie cutters dipped into flour, cut out cookies. Transfer cookies to ungreased nonstick baking sheets, spacing 1/2 inch apart. Gather dough scraps together and reserve.
8. Bake until cookies turn brown on edges, about 15 minutes. Let cookies stand on sheets 1 minute. Using metal spatula, transfer cookies to racks and cool completely.
9. Repeat rolling, cutting and baking with remaining 2 dough disks as described above, being sure to cool cookie sheets before making each batch. Combine all reserved dough scraps and shape into ball; flatten into disk. Wrap disk in plastic and freeze until firm enough to roll, about 30 minutes. Repeat rolling, cutting and baking as described above. Store cooled cookies in airtight container at room temperature until ready to decorate.
10. Frosting:
11. Combine lemon juice and milk in large bowl. Whisk in 5 cups powdered sugar. Gradually whisk in enough remaining sugar by 1/2 cupfuls to form icing stiff enough to pipe (mixture will resemble stirred sour cream). Transfer 2/3 cup icing to small bowl to use as white icing; set aside. Divide remaining icing equally among 2 or more small bowls; mix food coloring by drops into each bowl, tinting icing to desired shade. If necessary, stir more sugar into icing to thicken.
Title: N'awlins Praline Kugel
Ingredients:
- 3 eggs
- 1 cream cheese
- 1/2 unsalted butter
- 1/4 granulated sugar
- 1 vanilla extract
- 1/8 salt
- 1 candied pecans
- 4
Instructions:
1. Preheat oven to 350°F.
2. Mix together all ingredients excpet for the noodles and the pralines.
3. Stir in cooked noodles gently.
4. Pour into a greased 8 inch square casserole.
5. Bake for 35 minutes.
6. Sprinkle crumbled pralines on top and bake another 12 minutes.
7. Let stand 10 minutes, then cut into squares.
Title: Deep South Syllabub
Ingredients:
- 3 powdered sugar
- 1 1/2 madeira wine
- 3 sweet wine
- 1/4 oranges
- 6 bananas
- 6 pineapple chunks
- 3
Instructions:
1. Beat whipping cream until foamy; gradually add 3/4 cup sugar, beating until soft peaks form. Set aside.
2. Beat egg whites (at room temperature) until foamy.
3. Gradually add remaining sugar, 1 tablespoons at a time, beating until stiff peaks form.
4. Add wine, beating well.
5. Gently fold whipped cream mixture into beaten egg white mixture.
6. Combine fruit; mix well.
7. Spoon fruit in sherbet glasses; top with whipped cream mixture.
8. Sprinkle with orange rind to garnish.
Title: Bread Pudding
Ingredients:
- 2 milk
- 1 butter
- 1 egg
- 1 sugar
- 1/4 salt
- 1/4 vanilla
- 1/2 raisins
Instructions:
1. Scald milk on very low fat.
2. Add butter.
3. Add bread crumbs to milk mixture& set aside 5 minutes.
4. Beat eggs until slightly mixed, add sugar, salt, and vanilla.
5. Add egg mixture to milk mixture.
6. Pour into baking dish and bake at 350 for 45 minutes or until firm.
Title: Mini Peanut Blossoms
Ingredients:
- 1
- 80
Instructions:
1. Heat oven to 350.
2. Work with half of dough at a time; refrigerate remaining dough until needed.
3. Cut dough into 10 equal slices; cut each slice into quarters.
4. Roll each quarter into ball; place 1 inch apart on ungreased cookie sheets.
5. Repeat with remaining dough.
6. Bake 7 to 9 minutes or until light golden brown.
7. Immedietely top each cookie with 1 chocolate candy, pressing down firmly so cookie cracks around edge.
8. Remove from cookie sheets.
9. Let stand until chocolate is firm, about 40 minutes.
10. Store in tightly covered container.
Title: Butter Madeira Cake
Ingredients:
- 225 flour
- 2 baking powder
- 175 caster sugar
- 175 butter
- 3 eggs
- 1 milk
- 1 vanilla essence
Instructions:
1. Grease lined tin with melted butter.
2. Sift flour and baking powder into processor and add all remaining ingredients.
3. Run machine for 20 counts.
4. Scrape down sides.
5. Run machine for a further 30 counts.
6. Transfer to prepared tin and spread evenly with a spatula. Bake at 160° C for 1 1/2 hours.
7. Leave in tin 15 minutes before turning onto a rack.
8. VARIATIONS Seed cake = Add 2-3 tsp caraway seeds after scraping down the sides.
9. Orange Cake = omit vanilla.
10. Add 1 tsp orange peel.
11. Lemon Cake = Add 1 tsp lemon peel.
12. Chocolate Speckle Cake = Add 1 crushed Chocolate Flake Bar after scraping down sides.
13. Raisin Cake = Add 3 oz raisins after scraping down sides.
14. Spicy Cake = Add 2-3 tsp Mixed Spice with the other ingredients.
Title: Italian Biscotti
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 1 salt
- 2 butter
- 150 caster sugar
- 1 lemons, zest of
- 2 eggs
- 3
Instructions:
1. Preheat oven to 375F (190C).
2. Place baking paper on large cookie sheet.
3. Mix flour, baking powder, salt, anise in medium bowl.
4. In large bowl beat butter and sugar until creamy add eggs and lemon zest beating until just blended.
5. Mix in the dry ingredients to form a stiff dough.
6. Divide the dough in half. Form into 28cm (11inches) long logs and place 8cm(3") apart on the cookie sheet.
7. Bake until firm to touch about 25-30min.
8. Transfer to a cutting board to cool for 15min.
9. Cut on the diagonal into 2.5cm (1") slices.
10. Arrange the slices cut-side up on two cookie sheets and bake until golden and toasted about 10-15min.
11. Transfer to racks to cool.
12. As they cool down they should become dry and crispy.
13. Make yourself a coffee and enjoy! :).
Title: No-Bake Cherry Custard Cake
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 1 2% milk
- 1 1/2 light sour cream
- 1 light cherry pie filling
- 1
Instructions:
1. Tear the cake into bite-size pieces.
2. Press into an 11 x 7" baking dish.
3. In a mixing bowl, combine the pudding mix, milk and light sour cream.
4. Beat until thickened, about 2 minutes.
5. Spread over the cake.
6. Spoon the cherry pie filling evenly over the top of the cake.
7. Chill thoroughly until serving time.
Title: 10 Grain Sorta Healthy Cookies
Ingredients:
- 1 1/4 sugar
- 1/2 butter
- 1 egg
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients.
3. Roll into small balls.
4. Place on a cookie sheet.
5. Bake for 10 minutes.
6. Cool for one minute, put on cooling rack.
7. Give them to kids with a little less guilt.
Title: Gluten Free Hummingbird Bread
Ingredients:
- 3 buttermilk
- 1 baking powder
- 1/2 cinnamon
- 1/4 nutmeg
- 8 crushed pineapple
- 1/4 sweetened coconut
- 1/4 salt
- 1/3 walnuts
- 1/3 coconut oil
- 1/3 light brown sugar
- 2 eggs
- 2 vanilla
- 1 1/2 baking mix
- 3 bananas
- 1/4 coconut
- 8 cream cheese
- 3/4 powdered sugar
- 1 vanilla
Instructions:
1. Set Oven to 350°F Lightly oil a 9” X 5” loaf pan.
2. Place coconut oil, brown sugar, eggs, buttermilk, and vanilla in a mixer and beat for 1-2 minutes. Add baking powder, salt, cinnamon, nutmeg, and gluten free flour. Beat on low speed until all ingredients are incorporated. Add bananas, coconut, and pineapple and mix on low until well dispersed.
3. Bake 45-50 minutes until lightly browned and toothpick inserted into the bread comes out clean.
4. Allow to cool before icing (if desired).
5. To make icing, beat cream cheese, vanilla, and powdered sugar together until smooth (3-5 minutes). Spread icing on top of loaf and top with toasted coconut. Enjoy.
Title: Oatmeal Healthy Cookies (Savoury)
Ingredients:
- 1 salt
- 2 sugar
- 1 ground flax seeds
- 1/2 baking powder
- 2 ground rosemary
- 1 fresh dill
- 1 carrots
- 1 egg
- 1 water
- 3 canola oil
- 1
- 4
Instructions:
1. Preheat oven to 375 degrees F.
2. Mix all dry ingredients in a bowl.
3. Mix all wet ingredients in a 2 cup measuring glass container.
4. Add the wet ingredients to the dry ingredients and mix with a fork until even consistency is reached.
5. Add the grated carrots and incorporate into the mixture.
6. Use a 1/4 cup ice cream scoop and place each cookie onto a cookie sheet that has been lined with baking paper.
7. You will get 14 cookies. Make sure to flatten each cookie with a fork lightly so that they will all be the same thickness and they will cook evenly.
8. Bake cookies for 20 minutes in a preheated 375 F oven. Lower the temperature of the oven to 350 F and bake an additional 20 minutes -- or until cooked though.
9. Place baked cookies on a wire rack and let them cool for 10 minutes.
Title: Grandma's Honey Cake - Gluten-Free Variation
Ingredients:
- 5 eggs
- 1/2 - 2/3 sugar
- 2/3 honey
- 1 olive oil
- 1/2 walnuts
- 1 cornflour
- 1/2 baking soda
- 1/2 white vinegar
- 2/3
- 1/4
Instructions:
1. Preheat oven to 150°C (300°F) if fan-forced, 160°C (320°F) if not. Line a 31 cm x 21 cm (12" x 8") tin with baking paper.
2. In a large mixing bowl, start beating the egg whites (optionally add a few drops of concentrated lemon juice or a pinch of cream or tartar to strengthen the foam). Gradually add sugar, continuing to beat until the mixture is very thick (about 3 min with an electric mixer on high speed).
3. In a small mixing bowl, beat egg yolks until pale and creamy. Beat in the honey, oil, and optionally a piece of honeycomb the size of a tablespoon.
4. In a cup, combine the almond meal and cornflour and mix with a spoon until no lumps remain. Gradually beat this flour into the honey mixture.
5. In a tablespoon, combine baking soda with vinegar (the mixture will fizz) and add to honey mixture. Beat on high speed until well combined.
6. Add the chopped walnuts.
7. Fold the honey mixture into the egg whites. Stir very carefully using a spoon until just combined; do not beat again. The batter will be thick but airy, like a mousse.
8. Pour batter into prepared tin and bake for 50 min, or until a skewer inserted in to the centre comes out clean.
9. Do not open the oven immediately; turn off the heat and leave the cake for at least 10 mins in the cooling oven before removing it.
10. Cool cake in tin. To serve, slice into diamond-shaped slices and arrange on a platter. Keeps well at room temperature for several days, and magically keeps improving!
Title: Strawberry Filled Cookies
Ingredients:
- 2 flour
- 1/4 sugar
- 1/2 salt
- 1/2 margarine
- 1 vanilla extract
- sesame seeds
Instructions:
1. Cream butter, add sugar, salt, vanilla and flour.
2. Form into small balls and roll in sesame seeds.
3. Make a thumbprint in center of balls.
4. Fill with strawberry preserves.
5. Place on cookie sheets and bake at 400 degrees for 10 minutes.
6. When making cookies, I use parchment paper so I do not have to grease and wash the cookie sheets repeatedly.
7. I do not know how many this makes and will have to guess.
Title: Plum Strudel With Hazelnuts
Ingredients:
- 900 plums
- 40 butter
- 2 sugar
- 50 hazelnuts
- 100 cinnamon
- 1 puff pastry
- 275
Instructions:
1. Melt butter in a small pan and toast bread crumbs until they are golden.
2. Mix all the ingredients except pastry with breadcrumbs.
3. Roll out the pastry to about 5 mm of thickness and shape it into a rectangle. You can use pre-prepared puff pastry.
4. Place the plum mixture on the pastry and roll it. You can use a bit of water to safely seal the ends.
5. Bake in an oven heated on 180°C for 45 minutes.
6. Decorate with icing sugar and serve warm.
Title: Pineapple Filling
Ingredients:
- 1/2 sugar
- 4 flour
- 1/8 salt
- 1 egg
- 1 pineapple
- 3/4 butter
- 1
Instructions:
1. Mix sugar, flour, and salt.
2. Add beaten egg, pineapple, and the juice,
3. Cook in double boiler until thick.
4. Add butter and mix well gain.
5. Remove from heat and cool.
Title: Classic Spritz Cookies
Ingredients:
- 1 1/2 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 3 1/2 all-purpose flour
Instructions:
1. Preheat oven to 375.
2. In a batter bowl, beat butter on medium speed of electric mixer until creamy.
3. Add sugar, egg and vanilla; beat well.
4. Add flour, 1 cup at a time; mix well.
5. Dough will be soft; do not refrigerate.
6. Fill Cookie Press, fitted with disk of your choice, with dough using Medium Scoop.
7. Press dough onto flat Baking Stone 1 inch apart.
8. Decorate cookies with colored sugar or sprinkles, if desired.
9. Bake 10-12 minutes or until firm but not brown.
10. Cool 2 minutes on flat Baking Stone; remove to Stackable Cooling Rack.
11. Repeat with remaining dough.
12. *Variation:Chocolate Spritz Cookies: Decrease flour to 3 cups.
13. Increase sugar to 1 1/4 cups.
14. Add 1/3 cup unsweetened cocoa powder to flour mixture.
15. Proceed as recipe directs.
Title: Grape Pudding
Ingredients:
- 1 marshmallows
- 24 Cool Whip
- 1
Instructions:
1. Heat the grape juice until hot but not boiling. You can do this in the microwave.
2. Add the marshmallows and stir until blended and melted. Cool.
3. When cool, add the whipped cream (Cool Whip works just as well) and fold in well. Set in refrigerator until time to serve.
Title: Sinfully Good a Million Layers Chocolate Layer Cake, With Strawb
Ingredients:
- 1 sugar
- 2/3 brown sugar
- 2/3 unsalted butter
- 3 eggs
- 2 chocolate pudding mix
- 2 vanilla
- 1 1/2 buttermilk
- 1 flour
- 2 baking soda
- 1 baking powder
- 2 salt
- 1 sweetened condensed milk
- 1 chocolate
- 14 water
- 2 chocolate pudding mix
- 1/2 strawberries
- 4 sugar
- 1 strawberry Jell-O gelatin dessert
- 6 cornstarch
- 1/2 sugar
- 2 flour
- 3 salt
- 3 milk
- 2/3 vanilla
- 3 strawberry
- 1/2
- 1 1/4
- 1
Instructions:
1. Chocolate Cake:
2. Cream butter, being careful to keep butter cool.
3. Cream butter and sugar at meduim speed for 3 to 5 minutes until light and airy.
4. Add eggs one at a time, blending completely.
5. add vanilla, beat well.
6. Combine all dry ingredients, mix thoroughly.
7. Add dry ingredients and buttermilk alternately to the butter mixture, ending with dry. Mix only to combine.
8. Stir in the hot chocolate, batter will be a little runny.
9. Bake in 13 x 9 baking pan until toothpick inserted in center comes out clean. About 35 to 40 minutes. You can also use 2 9 x 5 bread pans or 2 9 inch cake pans. Grease and Flour whatever pan you use.
10. Cool cake for 10 minutes in pan, and then on wire rack. I cool the cakes in the frige while making all the fillings and frostings.
11. The cake will likely be soft, and crumbly. It may drop in the middle a little too, don't worry if this happens.
12. Chocolate Mousse Filling:
13. combine melted chocolate (I melt in microwave) with condensed milk.
14. Add water and pudding mix, stir until combined.
15. Cool for 30 minutes in refrigerator.
16. fold in whipped cream, the chocolate mixture will be very thick so this will take a bit of stirring.
17. divide in half.
18. Make either the strawberry filling or the chocolate filling (unless you'd like both).
19. Strawberry Filling:
20. Combine all ingredients in a sauce pan. Heat and stir constantly until everything is dissolved and it begins to thicken. Bring to boil while stirring for an additional 3 to 5 minutes. It will thicken more in the refrigerator. Cool in refrigerator.
21. Divide in half.
22. Chocolate Filling:
23. Combine sugar, flour and salt in a sauce pan over medium heat.
24. Gradually add milk.
25. Cook and stir until it boils, stirring constantly for one minute.
26. Remove from heat, stir in vanilla.
27. Cool in refrigerator.
28. Divide in half.
29. Assembly:
30. Crumble the cake and divide into 3 somewhat equal portions.
31. line the bottom of a serving bowl with one portion of cake.
32. spead with chocolate mousse.
33. spread with either strawberry filling or chocolate filling.
34. repeat layers (cake, mousse and filling).
35. Garnish with whipped cream and strawberries if you would like.
Title: Fruit Salad
Ingredients:
- 30 crushed pineapple
- 40 prepared vanilla pudding
- 2 1/4 miniature marshmallows
- 12
- 5
Instructions:
1. Drain fruit cocktail and pineapple all day or overnight.
2. Combine with remaining ingredients.
3. Note: Freezes very well.
Title: Quinoa Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 brown sugar
- 1 egg
- 1 all-purpose flour
- 1/2
Instructions:
1. Make sure Quinoa is cooked and cooled before mixing.(If you mix it while it's hot then it will melt the peanut butter, It's ok but then it will be runny when you are dropping into cookie sheet.).
2. Preheat oven to 350°F.
3. Mix all of the ingredients together.
4. Spray a little Pam at bottom of cookie pan. or use non stick cookie sheet. I even used a Pyrex dish.
5. Drop spoonfuls of the cookie mix into cookie pan/sheet.
6. Bake for about 10 to 15 minutes or until light brown.
7. Chill and serve. makes about 12-16 cookies depending on spoon size.
Title: Molten Butterscotch Cakes
Ingredients:
- 6 graham cracker crumbs
- 1 butter
- 2/3 margarine
- 3 eggs
- 3 brown sugar
- 3/4 Gold Medal all-purpose flour
- 1/2
Instructions:
1. Heat oven to 450°F Spray bottoms and sides of 6 (6-ounce) custard cups with baking spray with flour. Sprinkle 1 teaspoon cracker crumbs onto bottom and around side of each cup.
2. In 1-quart saucepan, melt butterscotch chips and butter over medium heat, stirring constantly. Remove from heat; cool slightly, about 5 minutes.
3. Meanwhile, in large bowl, beat whole eggs and egg yolks with wire whisk or egg beater until well blended. Beat in brown sugar. Beat in melted butterscotch mixture and flour until well blended. Divide batter evenly among custard cups. Place cups on cookie sheet with sides.
4. Bake 12 to 14 minutes or until sides are set and centers are still soft (tops will be puffed and cracked). Let stand 3 minutes. Run small knife or metal spatula along sides of cakes to loosen. Immediately place individual dessert plate upside down over top of each cup; turn plate and cup over. Remove cup. Serve warm.
Title: Cake' N' Cheese Cake
Ingredients:
- 1 flour
- 2/3 sugar
- 1 baking powder
- 1/2 salt
- 1/2 butter
- 1 vanilla
- 1 egg
- 8 cream cheese
- 2/3 sugar
- 1 sour cream
- 1 vanilla
- 3 eggs
- 1 sour cream
- 1/4 sugar
- 1 vanilla
Instructions:
1. Cake: In a small mixer bowl, combine all cake ingredients.
2. Beat at medium speed until well blended.
3. Spread in the bottom of greased and floured 9-inch square pan.
4. Pour cheese filling over batter.
5. Bake at 350F for 35 to 45 minutes or until firm when touched in center.
6. Spread with topping.
7. Cool at least 4 hours before serving.
8. Cheese Filling: In small mixer bowl, combine all ingredients.
9. Beat at medium speed until well blended.
10. Topping: In mixing bowl, combine all ingredients.