lumicero/recipes-ing2inst huggingface dataset:
Title: Pineapple Cake With Cream Cheese Frosting
Ingredients:
- 1/2 flour
- 1/2 cake flour
- 1/2 flour
- 1/3 light muscovado sugar
- 2 baking soda
- 2 eggs
- 850 walnuts
- 80 butter
- 115 cream cheese
- 250 powdered sugar
- 250 vanilla essence
- 1
Instructions:
1. Mix the dry ingredients.
2. Add in the eggs, pineapple along with its juice, and walnuts. Stir just until moistened.
3. Pour into a 23 x 33 cm baking pan lined with parchment paper and bake in a preheated oven at 180°C for about 35 minutes or until toothpick comes out clean.
4. Take the cake out of the oven and cool completely.
5. Meanwhile make frosting: combine butter, cream cheese, powdered sugar, and vanilla essence. Beat until smooth and shiny.
6. Frost cake using all the frosting.
Title: Sukkot Apple Cake
Ingredients:
- 3 eggs
- 1 3/4 sugar
- 1 flour
- 2 baking soda
- 1 cinnamon
- 1 salt
- 1/2 apples
- 5 -6
Instructions:
1. Beat eggs well.
2. Gradually add sugar and oil.
3. Add dry ingredients and mix well.
4. Fold in apples (and nuts if using).
5. Bake in greased 9x13 or bundt pan, at 350 degrees for about 1 hour, or until tester comes out clean.
6. Cool in pan before slicing or unmolding.
Title: Matrimony Bars
Ingredients:
- 1 raisins
- 1 water
- 2 flour
- 1/2 sugar
- 1/2 vanilla
- 1 butter
- 1 1/2 brown sugar
- 1 baking soda
- 1 1/2 flour
- 1 1/2 oatmeal
- 1 vanilla
- 1 salt
Instructions:
1. Combine first 5 ingredients and boil until thick.
2. Cream butter and brown sugar and add remaining ingredients.
3. Put 1/2 of creamed mixture in 8-in. square pan, cover with raisin filling and top with remaining creamed mixture.
4. Bake at 325 for for 30 minutes. Cut when cool.
Title: Sherry's Baked Rice Pudding
Ingredients:
- 2 milk
- 2 long grain rice
- 2 eggs
- 1/2 sugar
- 1/2 salt
- 1/2 vanilla extract
- 1/2 ground nutmeg
- 1/2 cinnamon
Instructions:
1. Preheat oven to 350 degrees and lightly grease a 2 quart casserole dish.
2. In a medium sized bowl, beat the eggs and add the salt and sugar.
3. Slowly pour the scalded milk into the egg and sugar mixture and mix well.
4. Add the vanilla extract and stir.
5. Add the cooked rice and stir.
6. Pour this mixture into the prepared casserole dish and sprinkle with the nutmeg and sugar.
7. Place the casserole dish into a oven safe dish (I use my tart pan) which has 1 inch of water in the bottom (water bath).
8. Bake for 1 hour and 15 minutes.
9. Serve warm or cold, depending on your taste.
Title: Milk Chocolate Frosting
Ingredients:
- 6 1/4 confectioners' sugar
- 1 milk
- 6 unsalted butter
- 1/4 vanilla extract
- 1 salt
- 1/8
Instructions:
1. Place chocolate in small saucepan.
2. Melt over medium-low heat, about 3 minutes; cool slightly.
3. Combine 1 cup of the confectioners' sugar, the milk, the butter, vanilla and salt in a large bowl.
4. Beat with an electric mixer on medium speed 1 minute.
5. Add melted chocolate and beat until smooth.
6. Gradually beat in remaining sugar until good spreading consistency.
Title: Mary's Easy Apple Cake
Ingredients:
- 20 flour
- 2 sugar
- 1 baking soda
- 1 1/2 salt
- 1 eggs
- 2 vanilla
- 1 sugar
- 2/3 sour cream
- 3/4 baking soda
- 1
- 1/2
- 1 1/2
Instructions:
1. Spread apple fruit filling over the bottom of the 9 x 13 inch pan. Combine flour, sugar, baking soda and salt. Sprinkle over fruit filling. Blend beaten eggs, oil, vanilla and 1/2 cup walnuts.
2. Pour over ingredients in the pan and stir with a fork only until well blended. Smooth batter evenly in the in the pan. Bake at 350 degrees for 40-50 minutes or until the cake springs back when lightly touched.
3. To make cream topping: Combine sugar, sour cream and baking soda in sauce pan. Cook over medium heat stirring constantly until mixture comes to a boil. Remove from heat and pour over the top of the warm cake. Sprinkle with remaining walnuts, Serve warm or cold.
Title: Glazed Persimmon Cookies
Ingredients:
- 1 1/2 brown sugar
- 1/2 unsalted butter
- 1 vanilla extract
- 2 eggs
- 3/4 flour
- 2 3/4 cinnamon
- 1 salt
- 1/2 baking soda
- 1/2 clove
- 1/4 walnuts
- 1 confectioners' sugar
- 1 1/4 milk
- 2 orange zest
- 1
Instructions:
1. Cream butter, brown sugar, vanilla and eggs in a large bowl. Add persimmon puree, stirring until blended.
2. Stir together dry ingredients in a separate bowl. Add dry ingredients to persimmon mixture a third at a time, stirring just until flour is incorporated. Stir in nuts.
3. Lay out plastic wrap on a large smooth surface. Place the cookie dough on the plastic wrap and form into a long cylindrical log, wrapping the dough completely with the plastic wrap. Place in freezer. Chill at least a couple of hours, until frozen or almost frozen.
4. Preheat oven to 375°F When dough is fairly solid, unwrap from plastic wrap and slice with a sharp knife, 1/4" thick rounds. Lay out cookie dough rounds on stick-free cookie sheets, leaving at least an inch between the cookies. Bake for 10-12 minutes or until cookies spring back when lightly touched in center. Let cool on baking racks before frosting.
5. When cookies have cooled, lay out over a sheet of wax paper. Sift confectioner's sugar and then whisk with 2 Tbsp of milk until smooth. Add 1 Tbsp of persimmon puree and 1 tsp of grated orange peel and mix until smooth. Dip spoon into glaze mixture and dribble over cookies. Let harden and serve.
Title: Greek Almond and Walnut Kataifi
Ingredients:
- 1 butter
- 1 walnuts
- 1 white sugar
- 1 ground cinnamon
- 1/2 ground cloves
- 1 water
- 1/2 white sugar
- 1 water
- 1 lemon juice
- 2 lemon peel
- 1 1/8 whole cloves
- 1/2 honey
- 1
- 3
- 1
Instructions:
1. Preheat oven to 350F (175C).
2. Prepare syrup:
3. Heat the water in a saucepan over low heat. Add the sugar and stir to dissolve.
4. Add the lemon juice, peel, and cloves, and bring to a boil.
5. Reduce heat and simmer for 10 minutes.
6. Stir in the honey, remove from the heat, strain, and set aside to cool.
7. Prepare filling:
8. In a mixing bowl, combine all the ingredients for the filling and blend well with a wooden spoon.
9. A word about kataïfi dough:
10. This dough comes commercially packaged in a long strip, about 3 inches wide. To prepare it for this recipe, lay the long strip out on a clean work surface and divide it into 18-24 pieces, gently spreading the strands out a bit if they clump together. Each piece will be used to create an individual kataïfi roll. Keep unused dough covered with a piece of waxed paper and a damp towel on top of that to keep it from drying out.
11. Brush a strip with melted butter.
12. Place a tablespoon of the filling at one end of the strip and roll up into a cylinder, tucking in any stray pieces of dough. Take care to roll the pastry tightly so that the filling is securely enclosed.
13. Place the rolls seam side down in a lightly buttered baking dish, close together but not squashed, and brush well with butter. Bake for 45-60 minutes, until golden brown and crispy looking.
14. Remove from oven, pour cool syrup over the pastry and cover with a clean towel. Let cool about 3-4 hours as it absorbs the syrup.
15. Enjoy!
Title: Dairy Free Chocolate Chip Cookies
Ingredients:
- 3/4 shortening
- 1 1/4 light brown sugar
- 2 soymilk
- 1 vanilla extract
- 1 egg
- 1 3/4 flour
- 1 salt
- 3/4 baking soda
- 1
Instructions:
1. Heat oven to 375ºF.
2. Combine shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips.
3. Drop by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
4. Bake 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
Title: Figs With Marsala and Orange
Ingredients:
- 8 -12 figs
- 150 marsala wine
- 2 oranges
- 2 orange
- 4 honey
- 2 rose water
- 8 creme fraiche
- mint leaves
Instructions:
1. Combine orange juice, and wine into a stainless steel sauce pan.
2. Bring to a boil and boil rapidly for 5 minutes to reduce.
3. Mix in honey and zest and simmer 3-4 minutes.
4. Place figs in pan and gently roll them in the syrup over low heat to poach them for 2 minutes.
5. You do not want to cook or soften them but remain intact.
6. Remove from heat, add orange blossom water or rose water and let cool.
7. Chill in the refrigerator for at least 1 hour.
8. Serve slightly chilled, coating the figs with the syrup.
Title: Easy, Easy Cherry Cobbler
Ingredients:
- 2 cherry pie filling
- 1 all-purpose flour
- 1/4 sugar
- 1/2 butter
- 8 egg
- 1 1/4 lemon rind
- 1/2
- 1
- 1 1/2
Instructions:
1. Stir together pie filling, cherries, and 2 tablespoons flour. Stir in almond extract. Place in a lightly greased 8 inch sqaure baking dish.
2. Trim crusts from bread slices, cut each slice into 5 strips, arrange bread strips over fruit mixture.
3. Stir together remaining 2 tablespoons flour, sugar, and next 3 ingredients, drizzle over bread strips.
4. Bake at 350F for 35 to 45 minutes or until golden and bubbly.
Title: Cheddar Shortbread
Ingredients:
- 3/4 butter
- 1/4 dry mustard
- 1/2 fresh ground pepper
- 1 1/2 sharp cheddar cheese
- 1 1/4 flour
Instructions:
1. Combine butter, mustard, and pepper in food processor, and whirl to combine. Add cheese and whirl again to mix.
2. Add flour and pulse just until blended.
3. Roll dough out on a lightly floured surface, to 1/4 inch thickness. Cut with desired small cookie cutter and transfer to cookie sheet.
4. Bake at 350 degrees F. for about 20 minutes, until lightly browned on the bottom.
Title: King Arthur Flour Peach Crisp
Ingredients:
- 4 flour
- 3/4 brown sugar
- 1 oats
- 3/4 salt
- 1/2 cinnamon
- 3/4 allspice
- 1/4 butter
- 1/2
Instructions:
1. Preheat oven to 375.
2. Place peeled, sliced fruit in lightly greased 8x8" baking dish.
3. Blend the dry ingredients. Rub in the butter with your fingertips until the mixture is crumbly. Sprinkle over the fruit.
4. Bake 35-40 minutes Serve warm or at room temperature.
Title: Lithuanian Cranberry Pudding for Christmas Eve
Ingredients:
- 2 fresh cranberries
- 1 sugar
- 1 potato starch
- 2 cinnamon sticks
- 4 whole cloves
Instructions:
1. Transfer cranberries into a pot.
2. Pour in enough water to cover, add cinnamon sticks and whole cloves.
3. Heat until cranberries begin to break up.
4. Remove from heat, press mixture through a food mill.
5. There should be about 4 cups [1 L] of juice and pulp.
6. Chill a little of cranberry juice and mix sugar into remaining cranberry mixture.
7. Dissolve potato starch into chilled cranberry juice and add to pulp and juice mixture.
8. Return juice and pulp to pot.
9. Bring to a gentle boil stirring constantly; heat until the mixture becomes clear.
10. Pour hot pudding into individual glass bowls.
11. Refrigerate until set before serving.
Title: Fried Strawberries
Ingredients:
- 1 fresh strawberries
- 1 plain flour
- 1 egg
- 1 milk
- 1 graham cracker crumbs
- 1 cinnamon
- granulated sugar
- mint sprig
Instructions:
1. Wash and stem strawberries and pat dry with paper towels.
2. Put flour in a shallow dish.
3. Beat egg and milk together in a bowl.
4. Mix cinnamon and graham cracker crumbs in a shallow dish.
5. Dredge Strawberries in flour, then in egg/milk and then roll in graham cracker mixture.
6. Have enough oil heated for deep frying.
7. Deep fry strawberries for 1 to 2 minutes or until coating is crisped.
8. Drain on paper towels and roll in sugar.
9. Place strawberries (about 4 per serving depending on size of berries) on a plate with small dollops of whipped cream between and garnish with mint.
Title: Crunchy Peanut and Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1 brown sugar
- 3/4 crunchy peanut butter
- 1 egg
- 1 vanilla
- 1 1/4 flour
- 1 1/2 baking powder
- 1/4 baking soda
- 1 salt
- 1/2 peanuts
Instructions:
1. Cream butter, peanut butter, and sugar.
2. Beat in egg and vanilla.
3. Mix in dry ingredients.
4. Stir in peanuts.
5. Shape into small balls and place on lightly greased cookie pan.
6. Bake 350 8-10 minute.
Title: Jan's Chocolate Eclair Cake
Ingredients:
- 16 graham crackers
- 2 French vanilla instant pudding
- 8 Cool Whip
- 3 milk
- 1 milk
- 2 vanilla
- 3 butter
- 2 powdered sugar
- 3
- 1 1/2
Instructions:
1. Mix pudding and milk; fold in cool whip.
2. Layer graham crackers, then pudding, and repeat 2 times, ending with
3. layer of graham crackers.
4. Mix ingredients together for chocolate topping.
5. Spread on top.
6. Cover with siran wrap and refrigerate overnight.
7. Cut and serve.
Title: Easy coconut slice
Ingredients:
- 1 self raising flour
- 3/4 caster sugar
- 1 butter
- 125 eggs
- 2 milk
- 1/2 icing sugar
Instructions:
1. Grease a 19cm x 29cm slice pan and line with baking paper.
2. Sift flour into a large bowl; stir in sugar and coconut.
3. Make a well in the centre.
4. Add combined butter, eggs and milk; mix well.
5. Pour into prepared pan.
6. Cook in moderate oven, 180 C for about 30 minutes, or until cooked when tested.
7. Stand slice in pan for 5 mins; cool on wire rack.
8. Serve slice warm or cold, cut into squares.
9. Dust with extra icing sugar.
10. Decorate with berries if you wish.
Title: Weight Watcher Sunshine Cake - 2pts
Ingredients:
- 1 unsweetened applesauce
- 1/2 crushed pineapple
- 1 fat-free cool whip
- 8
- 1
Instructions:
1. Preheat oven to 350.
2. In a bowl, mix yellow cake mix with egg whites, pineapple and applesauce.
3. Spray a 9x13 cake pan with non-stick cooking spray.
4. Pour mix into pan and bake for approx 35 minutes or until toothpick comes out clean when inserted.
5. After cake is cool, spread cool whip over and serve.
Title: Chunky Apple Cake With Browned Butter Frosting
Ingredients:
- 1 butter
- 2 margarine
- 3 granulated sugar
- 1/2 eggs
- 2 1/2 vanilla
- 2 Gold Medal all-purpose flour
- 1/2 baking soda
- 2 salt
- 3 ground cinnamon
- 1 baking apples
- 1/2 walnuts
- 3 1/4 butter
- 1 powdered sugar
- 1 -3 vanilla
- milk
Instructions:
1. Heat oven to 350°F Spray 12-cup fluted tube cake pan with baking spray with flour.
2. In large bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs, one at a time, until blended. Stir in 1/2 teaspoon vanilla. Stir in flour, baking soda, salt and cinnamon. Stir in apples and walnuts. Spoon into pan.
3. Bake 50 to 65 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour 30 minutes.
4. In 2-quart saucepan, heat Vt cup butter over medium heat, stirring constantly, until golden brown. Gradually beat in powdered sugar with spoon. Stir in 1 teaspoon vanilla and enough milk until frosting is smooth and desired spreading consistency. Generously spread frosting overtop and partially down side of cake. To serve, cut cake with serrated knife.
Title: Swedish Rice Ring
Ingredients:
- 2 unflavored gelatin
- 1/4 cold water
- 3 long-grain rice
- 1/2 sugar
- 1/2 salt
- 1/2 heavy whipping cream
- 1 strawberries
- 4
Instructions:
1. In a small bowl, sprinkle gelatin over cold water; set aside. In a small heavy saucepan, combine milk, rice, sugar and salt; bring to a boil, stirring occasionally. Reduce heat; simmer, covered, 15-20 minutes until rice is tender. Remove from heat; stir in gelatin mixture until completely dissolved. Refrigerate, covered, until partially set.
2. In a bowl, beat cream until stiff peaks form. Fold into chilled rice mixture. Spoon into a 6-cup ring mold coated with cooking spray; refrigerate until firm, about 3 hours. Unmold onto a serving platter. Serve with strawberries.
Title: Ashley's Pecan Squares
Ingredients:
- 2 all-purpose flour
- 1/2 powdered sugar
- 1 butter
- 1 margarine
- 1 sweetened condensed milk
- 1 egg
- 1 vanilla extract
- 1 pecans
Instructions:
1. Combine flour and powdered sugar in a medium bowl. Cut in butter with a pastry blender until crumbly. Press mixture evenly into a greased 13x9 inch pan. Bake at 350 for 15 minutes.
2. Combine condensed milk and remaining 4 ingredients; pour over crust. Bake at 350 for 25 minutes or until golden. Cool; cut into squares.
Title: Low Fat Chocolate-Fudge Pudding Cake
Ingredients:
- 1/2 whole wheat pastry flour
- 1/2 all-purpose flour
- 1/3 sugar
- 1/4 baking powder
- 1 1/2 salt
- 1/2 egg
- 1 1% low-fat milk
- 1/2 canola oil
- 2 vanilla extract
- 2 brewed coffee
- 3/4 light brown sugar
- 1 1/3 Splenda granular
- 2/3 walnuts
- 1/4 pecans
- confectioners' sugar
Instructions:
1. Preheat oven to 350°F
2. Coat a 1 1/2- to 2-quart baking dish with cooking spray.
3. Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl.
4. Whisk egg, milk, oil and vanilla in a glass measuring cup.
5. Add to the flour mixture; stir with a rubber spatula until just combined.
6. Fold in chocolate chips, if using.
7. Scrape the batter into the prepared baking dish.
8. Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don't worry. During baking, cake forms on top with sauce underneath.)
9. Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes.
Title: Hot or Cold Spiced Fruits
Ingredients:
- 1 cinnamon sticks
- 1 ground nutmeg
- 1 ground cloves
- 4
- 1/4
- 1
Instructions:
1. Combine all ingredients with syrups.
2. Cover and refrigerate.
3. Remove cinnamon sticks before serving.
4. If desired warm fruits just before serving.
Title: Low-Fat Frosted Brownie Cupcakes
Ingredients:
- 1/2 sugar
- 2 eggs
- 1/2 self-raising flour
- 1/2 cocoa powder
- 1/4 light margarine
- 1 1/2 confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together sugar and eggs, then sift in flour and cocoa. Put into cupcake cases (only half fill to leave room for frosting), then bake for 10-12 minutes.
3. Whisk icing sugar into margarine (at first it won't look like enough margarine, but it will combine), and frost the cakes when cool. Enjoy!
Title: Old Fashioned Tea-Time Milk Chocolate Cake
Ingredients:
- 7 self raising flour
- 7 caster sugar
- 1/4 salt
- 2 cocoa powder
- 4 butter
- 2 eggs
- 5 evaporated milk
- 1 vanilla extract
- 3 butter
- 4 cocoa powder
- 8 icing sugar
- 3 evaporated milk
- 1 full-fat milk
- vanilla extract
- chocolate
- walnuts
- pecans
- raspberries
Instructions:
1. CAKE:
2. Sieve the flour, sugar, salt and cocoa together.
3. Rub in the margarine or butter.
4. Stir the beaten eggs and evaporated milk into the mixture, then add the extra evaporated milk and vanilla extract.
5. Beat well until light and fluffy and well mixed.
6. Grease and line a 6" or 7" round tin - not loose-bottomed as the mixture may run out.
7. Bake in a moderate oven, 180C/350F/Gas Mark 4 for 25 to 35 minutes, or until well risen.
8. Allow to cool slightly before turning out onto a wire rack and allow to cool completely before icing and decorating the cake.
9. ICING:
10. Melt the butter and blend in the cocoa powder, sieved icing sugar, hot milk and vanilla extract.
11. Beat until smooth and thick.
12. Allow to settle for about 5 minutes before icing the cake.
13. ASSEMBLING THE CAKE:
14. When the cake is completely cold, cut the cake in half and sandwich the two halves together with half of the icing.
15. Spread some of the remaining icing on the top, reserving some to be piped on in rosettes around the top of the cake. Pipe 12 rosttes on the top of the cake and one in the middle.
16. Decorate each rosette with a nut half, chocolate button or fresh raspberry.
17. Store in an airtight tin for upto 5 days, or freeze the cake before icing. Can be frozen for upto 3 months.
Title: Devil's Food Cupcakes
Ingredients:
- 1/2 whole wheat flour
- 1/2 cake flour
- 1/2 baking soda
- 3/4 salt
- 1/4 reduced-fat sour cream
- 1/2 low-fat buttermilk
- 1/4 unsalted butter
- 2 canola oil
- 1/4 dark brown sugar
- 1/2 egg
- 1 confectioners' sugar
- 1 nonfat milk
- 1/2 dark chocolate
- 1 confectioners' sugar
- 1 1/2
- 2
Instructions:
1. Place rack in center of oven and preheat oven to 350 degrees F.
2. Place a cupcake liner into each section of an 8-cupcake tin. Whisk together flours, cocoa, baking soda and salt in a medium bowl and reserve. Combine sour cream and buttermilk in a small bowl and reserve. Combine butter, oil and brown sugar in the bowl of a stand mixer and mix on high speed, scraping down sides of bowl, until sugar has dissolved and mixture is light in color, about 1 minute. Add egg and egg white and beat an additional 1 minute. Add 1/3 of flour-cocoa mixture, then 1/3 sour cream buttermilk mixture, mixing well after each addition. Repeat with remaining dry and wet ingredients. Distribute batter evenly among 8 cupcake tins. Bake for 15 to 17 minutes, or until a toothpick inserted into cupcake comes out clean. Let cupcakes cool slightly, transfer to wire racks and cool completely, 10 to15 minutes.
3. Combine confectioners' sugar and milk in a small saucepan and heat over low heat until sugar is dissolved. Add chocolate and stir until melted and icing is the consistency of thick pancake batter; add more milk if necessary. While still warm, top each cupcake with 1 1/2 to 2 teaspoons icing. Let icing harden completely, about 10 minutes.
4. Place cream cheese in a small microwave-save bowl and microwave on high for approximately 10 to 15 seconds, until cream cheese is melted but before it begins to bubble. Add confectioners' sugar and stir until sugar is dissolved. Let mixture cool slightly and transfer to a small plastic bag. Snip just the very bottom corner of the bag, then force icing to bottom of bag. Pipe a squiggle of icing down the center of each cupcake.
Title: Best Ever Cream Puffs With Vanilla Filling
Ingredients:
- 1 water
- 1/2 butter
- 1/4 margarine
- 1 salt
- 4 flour
- 5 eggs
- 8 instant pudding mix
- 8 milk
- Cool Whip
Instructions:
1. preheat oven to 450 degrees.
2. bring butter/margarine and water to a boil in medium saucepan.
3. take off heat
4. stir in all flour and salt until it balls up.
5. let cool 10 minutes
6. beat in eggs, one at a time.
7. drop by spoonfuls onto greased cookie sheet.
8. bake for 15 minutes.
9. reduce heat to 325 degrees.
10. bake for 25 minutes.
11. Do Not Open The Oven during this time.
12. Start the cream filling during cooking.
13. mix instant pudding with milk.
14. add cool whip
15. blend until smooth.
16. slice open shells and fill with filling.
17. sprinkle with powdered sugar.
Title: Crepe Cake With Citrus Cream
Ingredients:
- 300 vanilla essence
- 1 cheese
- 250 icing sugar
- 1/3 lemon zest
- 1 orange zest
- 1 icing sugar
- 2
- 8
- 1/4
Instructions:
1. Using an electric mixer, beat cream and essence in a small bowl until soft peaks form.
2. Using an electric mixer, beat cream cheese, sugar and zests in a medium bowl until smooth and beat in juice and then fold in the whipped cream.
3. Place 1 crepe on a serving plate; spread with 1/3 cup of cream mixture and top with another crepe and repeat layers using remaining crepes and cream mixture finishing with a crepe and then cover and chill for at least 1 hour.
4. Sprinkle crepe cake with the almonds and lightly dust with icing sugar.