lumicero/recipes-ing2inst huggingface dataset:
Title: Decadent Double Chocolate Mousse
Ingredients:
- 2 water
- 4 brandy
- 5 butter
- 2 heavy whipping cream
- 2
- 1/4
- 1
Instructions:
1. Break chocolate into pieces.
2. Melt with water over low heat and stir till smooth.
3. Remove from heat and blend in egg yolks and extract.
4. Add butter 1T at a time, stir till blended and cool slightly.
5. Whip cream till stiff peaks.
6. Carefully fold into chocolate mixture.
7. Chill 1 hour.
8. Serve in custard cups or in pie crust.
Title: Fried Cardamom Cookies
Ingredients:
- 4 plain flour
- 1 ground cardamom
- 1/2 salt
- 1 cream of tartar
- 8 butter
- 4 eggs
- 1 sugar
- powdered sugar
Instructions:
1. In a large mixing bowl, combine the flour, cardamom, salt and cream of tartar.
2. In another mixing bowl, beat the butter and sugar until very pale and fluffy, add egg, one at a time.
3. Combine the flour mixture and the butter mixture.
4. Press the dough like a disk, wrap, chill in the fridge for half day.
5. Take a small portion of dough (about 2 tablespoons), shape into a 5-inch long strand and make it into circle.
6. Use a scissor or knife to cut the outside edge.
7. Preheat 2-inch deep oil, fry the cookies over medium/ medium-high heat, adjust the heat from time to time.
8. Sprinkle powder sugar over the cookies to serve.
Title: Chocolate Cut out Cookies
Ingredients:
- 1 egg
- 2/3 butter
- 3/4 sugar
- 1 vanilla
- 1/4 flour
- 1 1/2 baking powder
- 1 salt
- 1/2
Instructions:
1. Cream butter and sugar, then add egg.
2. Blend until creamy.
3. Add remaining ingredients.
4. Form dough into 2 flattened rounds.
5. Wrap and chill for about 1 hour.
6. Roll out on a floured surface to 1/8" thickness.
7. Cut with cookie cutters as desired.
8. Bake on ungreased baking sheets at 350º for 8-10 minutes.
9. Let cool; frost and decorate as desired.
Title: Florentine Cupcakes
Ingredients:
- 40 butter
- 2 caster sugar
- 1 egg
- 1/2 self-raising flour
- 1 butter
- 1 brown sugar
- 1 plain flour
- 1 dark chocolate
- 2
- 1/3
- 2
- 5
- 40
Instructions:
1. Preheat oven to 180°C and line a 12-hole 2-tablespoon capacity flat-based patty pan with paper cases.
2. Using an hand electric mixer, cream the butter and caster sugar until it is pale and creamy; add the egg and beat until the ingredients are well-combined; sift the flour over the butter mixture and stir gently to combine; stir in the cream; two-thirds fill each paper case with the mixture and smooth the surface.
3. The Florentine Topping: Combine the butter, brown sugar and cream in a heatproof, microwave-safe bowl; microwave, uncovered, on high for 1 minutes or until smooth; stir in the flour, almonds, apricots and cherries and spoon the topping over the cupcakes.
4. Bake for 20 minutes or until the tops are golden; allow to completely cool in the pan; then transfer to a serving plate.
5. Spoon the melted chocolate into a snap-lock bag, seal and snip off 1 corner. Drizzle the melted chocolate over the cakes and serve.
Title: Budget Pantry Fudge Cake
Ingredients:
- 1 1/2 self-raising flour
- 3 sugar
- 1 water
- 1 vanilla essence
- 1 white vinegar
- 1 salt
- 6 icing sugar
- 1/4 icing sugar
- 1/4 butter
- 1 hot water
- 1 1/2
- 1
- 1 -2
Instructions:
1. Heat oven to 180 C (350F).
2. Grease and flour a 20cm round tin.
3. Place all cake ingredients (except icing sugar) into a bowl and whisk until smooth.
4. Pour into prepared tin and bake 35-40 minutes. Remove from oven and cool in tin for 10 minutes before turning out.
5. When cool, either dust with optional icing sugar (vegan and dairy-free option), or top with icing.
6. To make icing, combine sugar, cocoa and butter, then add small quantities of the hot water (I suggest a teaspoon at a time, up to a total of 2 tablespoons), stirring vigerously, until icing consistency is as you like it.
Title: Quick and Easy Spice Cake
Ingredients:
- 1 eggs
- 1 sugar
- 3 cinnamon
- 3
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a medium bowl combine cake mix, apple pie filling and eggs.
3. Mix on medium speed for 2 minutes.
4. Spray a 9X13 pan with cooking spray.
5. In a small bowl, mix sugar and cinnamon well.
6. Pour half the cake batter into the sprayed pan.
7. Sprinkle half the sugar/cinnamon mixture over the cake mixture.
8. Pour remaining cake mixture into the pan, and spread evenly.
9. Sprinkle the remaining sugar/cinnamon mixture on top.
10. Bake for 25-30 minutes.
11. ***Original recipe also stated that you could switch spice cake mix with a yellow cake mix and Peach pie filling for the apple pie filling. It also said that there was no need for frosting, but a dollop of cool whip might be nice.
Title: Easy Strawberry Short-Cut Cake
Ingredients:
- 1 mini marshmallows
- 2 frozen strawberries
- 1 strawberry Jell-O gelatin dessert
- 1 water
- 1 eggs
- 1/3
- 2
Instructions:
1. Set oven to 350 degrees.
2. Grease a 9x13-in baking pan.
3. Sprinkle the marshmallows evenly over the bottom on baking pan.
4. In a bowl, combine thawed strawberries and Jello gelatin; set aside.
5. In a large bowl, blend cake mix with water, oil and eggs, (or whatever the cake mix calls for),beat for 2 mins, until moistened.
6. Pour the cake batter over the marshmallows in the bottom of pan.
7. Spoon the strawberry/gelatin mixture evenly over batter.
8. Bake for 35-40 mins, or until cake tests done.
9. Cool completely.
10. Invert cake to a serving dish.
11. Serve with whipping cream if desired.
Title: Highlight Cake
Ingredients:
- 2 self-rising flour
- 2 sugar
- 4 milk
- 1 eggs
- 4 butter
- 250
Instructions:
1. Put into a food processor the flour,eggs,custard powder,milk and sugar.
2. Add softened butter.
3. Beat for 10 mins - I know it sounds a long time!
4. Pour into greased 10 inch tin.
5. Bake at 180 degrees celsius.
6. Bake for 1 hour.
Title: Pumpkin Pie Eclairs
Ingredients:
- 1 water
- 1/2 unsalted butter
- 1/2 salt
- 2 sugar
- 1 pumpkin pie spice
- 1 all-purpose flour
- 4 eggs
- 1 egg
- 4 cream cheese
- 1/2 pumpkin puree
- 1/2 granulated sugar
- 1 vanilla extract
- 1 pumpkin pie spice
- 1 1/2 powdered sugar
- 2 unsalted butter
- 1 vanilla extract
- 1/2 salt
- 1 heavy cream
- 2 -4
- 1
Instructions:
1. Preheat oven to 425 degrees F. Line 2 baking sheets with parchment paper and set aside.
2. In a medium saucepan bring the water, butter, salt, sugar and pumpkin pie spice to a rapid simmer. Remove from heat and immediately stir in the flour with a wooden spoon. Keep stirring rapidly until the mixture comes together for about 30 to 60 seconds. Return to the heat and cook, constantly stirring rapidly, for about 30 seconds. Transfer the mixture to a stand mixer, fitted with the paddle attachment, and stir on medium. Slowly add the eggs, one at a time, mixing well after each addition. Scrape down the sides and bottom of the bowl and mix once more. The batter should be thick, but fall slowly away from the paddle. Transfer to a large pastry bag fitted with a plain circle tip.
3. Pipe out the éclairs onto the prepared baking pans, to about 2-inch thick logs. Make sure to leave about 2 inches of space apart. Brush the surface of each éclair with the egg wash and bake for 15 minutes. Reduce the heat to 375 degrees F and continue to bake until puffed and golden brown, about 25 minutes more. Let the éclairs cool completely on the baking sheets before filling.
4. To make the filling, beat together the cream cheese, pumpkin puree, sugar, vanilla, and pumpkin pie spice until smooth and well blended. Gently fold in the whipped cream.
5. Cut each cooled éclair in half, lengthwise, and fill with the pumpkin mixture; placing about 2 tablespoons of filling into each. Sandwich together and place on a baking sheet.
6. In a medium bowl, whisk together the powdered sugar, butter, vanilla, salt and enough milk as needed to create a smooth glaze. Tint the glaze any color you’d like with a few drops of food coloring, if desired. Carefully dip the top of each éclair into the glaze, return to the baking sheet, and top with the crushed up pie crust pieces. Allow the glaze to set before serving.
Title: Cape Malay-Type Slightly-Spiced Baked Custard
Ingredients:
- 2 1/4 milk
- 1 vanilla
- 1 cinnamon
- 1/2 star anise
- 2 ground mixed spice
- 1/4 eggs
- 2 brown sugar
- 3 brown sugar
- 1/2
Instructions:
1. Preheat oven to 300 deg F/150 deg Celsius Grease 6 ramekins or cups which can hold about 1 cup each (250 ml).
2. Mix the cream, milk and spices in a small saucepan, and bring to boiling point. Remove from heat.
3. Whisk the eggs, egg yolks and brown sugar (preferably with an electric mixer) until really well mixed and the sugar almost melted.
4. Add the warm creamy mixture, while whisking, to the egg mixture, keeping up whisking. Whisk until the sugar has melted.
5. Using a fine sieve, pour the custard mixture through the sieve to get rid of any small lumps.
6. Divide into the prepared ramekins.
7. Place a clean kitchen cloth on the bottom of a deep oven tin or dish, and on that, place the filled ramekins.
8. Carefully pour in boiling water to about halfway up the ramekins.
9. Bake for about 25 minutes until the custard has set. Take out and remove ramekins.
10. The puddings can be enhanced by the two suggestions above, or with chopped bananas stewed with dessicated coconut.
Title: Hazelnut Chewies
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 1/4 unsalted butter
- 4 granulated sugar
- 1 1/3 vanilla extract
- 1 instant espresso powder
- 1 eggs
- 2 milk
- 1/3 hazelnuts
- 1 1/2 confectioners' sugar
- 1
Instructions:
1. Adjust oven racks to upper middle and lower middle positions and preheat oven to 375°F.
2. Line 2 baking sheets with parchment paper. Combine flour, baking powder, and salt in a bowl. Set aside.
3. With electric mixer on medium high speed, beat Nutella, butter and granulated sugar until light and fluffy, about 2 minutes. Add vanilla, espresso powder and eggs and mix until incorporated. Reduce speed to low, add flour mixture and milk, and mix until just combined. Fold in 1/2 cup of hazelnuts and refrigerate dough until firm about 1 hour.
4. Place remaining hazelnuts in a bowl. Add confectioners' sugar to another bowl. One at a time roll dough into 1 inch balls, roll in hazelnuts, then roll in confectioners' sugar. Place balls 2 inches apart on prepared baking sheets.
5. Bake until set, about 8 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, and transfer to wire rack and cool completely.
Title: Gourmet's Vanilla Bean Cookies
Ingredients:
- 6 unsalted butter
- 2 vegetable shortening
- 1 granulated sugar
- 2 vanilla beans
- 1 egg
- 1 real vanilla extract
- 1 1/4 all-purpose flour
- 1 baking powder
- 1/2 salt
Instructions:
1. Cream together the butter, chilled shortening, and 3/4 cup of the sugar until light and fluffy.
2. With a sharp knife halve vanilla beans lengthwise, then scrape the seeds directly into the butter mixture, mixing to combine.
3. Beat in egg and vanilla extract until combined well.
4. Sift together flour, baking powder, and salt; add to butter mixture and mix until just combined.
5. Set a large sheet of waxed paper on a flat surface.
6. Set dough onto the waxed paper and form dough into a 10x2" log.
7. Roll up dough log in wax paper, seal ends with rubber bands, and chill until firm, at least 4 hours and up to 3 days (stick wrapped log into a plastic ziptop baggie to keep from drying out).
8. Preheat oven to 375 degrees F.
9. Pour remaining 1/4 cup sugar onto a shallow platter.
10. Remove wax paper and roll dough log in sugar (not all sugar will stick).
11. Cut dough into rounds,1/4" thick.
12. Dip the cut sides of each cookie round into the remaining sugar on platter (add a little extra sugar if you need more).
13. Arrange cookies 1/2" apart on ungreased cookie sheets and bake one batch at a time in the middle of your oven 10-12 minutes, or until edges are a very pale golden brown.
14. Remove baked cookies to wire racks to cool.
Title: Lemon Pudding Sugar Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 confectioners' sugar
- 1 eggs
- 2 vanilla extract
- 1 instant lemon pudding
- 1 flour
- 4 cream of tartar
- 1 baking soda
- 1
Instructions:
1. Preheat oven to 350°F.
2. In large bowl, cream butter, oil and sugars.
3. Beat in eggs, vanilla and dry pudding mix.
4. In a separate bowl, combine flour, tartar and soda.
5. Gradually add to the creamed mixture.
6. Roll a tablespoonful of dough into a ball and roll into sugar.
7. Place each ball of dough on ungreased cookie sheet at least 2-inches apart.
8. Flatten with glass bottom, dipped in sugar.
9. Bake for 6-7 minutes.
10. Don't over bake.
Title: Fruit Skewers With Maple Sauce
Ingredients:
- 4 kiwi fruits
- 8 strawberries
- 16 green grapes
- 16 red grapes
- 1 star fruit
- 4 pineapple slices
- 8 cantaloupe balls
- 1 melon balls
- 1 maple syrup
- 1 2% evaporated milk
- 3 cornstarch
- Grand Marnier
Instructions:
1. Thread fruit onto eight wood skewers, alternating varieties. Reserve.
2. In a small saucepan, heat maple syrup with evaporated milk. Bring to a boil and add cornstarch and Grand marnier.
3. Continue to cook for 1 minute, stirring constantly, until sauce thickens.
4. Serve two skewers per person, pouring hot maple sauce over fruit.
Title: Pineapple-Rum Dessert
Ingredients:
- 3 1/2 cornstarch
- 1/2 sugar
- 2 eggs
- 1 evaporated milk
- 1/4 butter
- 1/4 rum
- 1 pineapple tidbits
- 1/2 rum
- 2 maraschino cherry
Instructions:
1. Mix cornstarch and sugar on top of double-broiler (I just set a stainless bowl on top of a saucepan of boiling water).
2. Gradually stir in eggs and evaporated milk.
3. Cool mixture stirring constantly until thick and coats a spoon.
4. Mix in softened butter thoroughly and add rum.
5. Let cool.
6. Stir pineapple tidbits into cooled custard.
7. Pour into individual sundae containers or custard cups (I used 6-6 oz. ramekins).
8. Whip cream with rum.
9. Top dessert with cream and garnish with cherries and/or nuts.
10. Chill before serving.
Title: Aunt Kathi's Fresh Apple Cake
Ingredients:
- 3 apples
- 1 sugar
- 1/2 margarine
- 1 egg
- 1 1/2 flour
- 1 baking soda
- 1/8 salt
- 1/2 cinnamon
- nutmeg
- allspice
- raisins
- walnuts
Instructions:
1. Peel apples and cut into small chunks.
2. Pour sugar over them and let stand 10 minutes.
3. Meanwhile, melt margarine.
4. Add to apple mixture with egg.
5. Stir.
6. Add dry ingredients and stir until moistened.
7. Add optional ingredients.
8. Bake in greased and floured 8" square pan.
9. Bake at 350 degrees for 50-55 minutes.
10. Serve warm or cold, alone or topped with whipped cream.
Title: Fruit and Nut Refrigerator Cookies
Ingredients:
- 2 1/2 flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 shortening
- 1/2 margarine
- 1 butter
- 2 sugar
- 1 eggs
- 1/2 vanilla
- 1 walnuts
- pecans
Instructions:
1. Combine flour, baking powder, baking soda and salt; set aside.
2. Cream shortening, butter or margarine and sugar until creamy. Add eggs and vanilla and mix thoroughly, I use my electric mixture usually on high power to really whip it up good.
3. Stir flour mixture into creamed mixture.
4. Mix well.
5. Add fruit and nuts.
6. Chill for at least 1/2 hour for easier handling.
7. Shape dough into smooth rolls about 1 1/2 inches in diameter.
8. Wrap in waxed paper or clear wrap and chill overnight or until firm.
9. Slice with sharp knife in 1/4 inch slices.
10. Place on ungreased cookie sheet.
11. Bake at 375°F for 8-10 minutes or until golden.
Title: Cherry Tart
Ingredients:
- 2 1/2 flour
- 1/2 sugar
- 1/2 salt
- 10 butter
- 2 lemon juice
- 2 water
- 3 flour
- 4 sugar
- 1 sour cream
- 1 tart cherries
- 2
Instructions:
1. To make pastry:.
2. Combine the flour, sugar and salt in a large bowl.
3. Add the butter and mix together with a fork or fingers till the texture is crumbly.
4. In a separate bowl, mix the egg yolks with the lemon juice.
5. Stir the yolk mixture and water into crumbly flour.
6. Use your hands to form the dough into a ball.
7. Press the dough into the bottom only of two 9-inch pie pans or two 9-inch springform pans to about a 3/8 inch thickness.
8. Refrigerate the crusts for about 15 minutes.
9. For the topping:.
10. In a medium bowl, combine all the ingredients except cherries and mix well.
11. Fold in cherries.
12. Spread mixture to about 1/2 inch thickness on top of chilled crust, leaving a 1/4 inch margin uncovered at edge.
13. Bake at 425 for 15 minutes.
14. Reduce heat to 350 and bake for about another 40-45 minutes.
15. Cool and slice as desired for serving.
Title: Bert Greene's Chocolate Cut Velvet
Ingredients:
- 1 water
- 1 vanilla
- 1 flour
- 1 sugar
- 1 unsalted butter
- 10 eggs
- 4 heavy cream
- 1 Grand Marnier
- 1
Instructions:
1. Preheat the oven to 425 degrees Fahrenheit.
2. Heat chocolate, water and vanilla in the top of a 2-quart double boiler over hot water over low heat. Allow the chocolate to melt very slowly since sweet chocolate, if melted too quickly, can turn into a lump. If this starts to happen, beat in butter immediately. Remove from heat and stir in the flour, sugar and butter.
3. Beat egg yolks lightly and whisk into the chocolate mixture. Beat egg whites just until stiff but not dry and fold gently into the chocolate mixture.
4. Line a buttered 8-inch springform pan with waxed paper. Butter the paper and pour in the batter.
5. Bake for 15 minutes. Turn off the heat and leave the oven door ajar. Cool completely in the oven, about 1 hour.
6. Carefully remove the outer rim of the cake pan. Place a serving plate over the cake and invert. Remove the waxed paper.
7. Whip cream with the Grand Marnier until stiff. Using a pastry bag, pipe cream over the top of the cake in a lattice pattern. Pipe stars around the base of the cake. Refrigerate.
8. Remove the cake from the refrigerator 30 minutes before serving.
9. Cut into small pieces as it is very rich.
Title: Chinese Steamed Sponge Cake (Perfect for Strawberry Shortcake)
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 2 shortening
- 3 eggs
- 4 brown sugar
- 1/2 granulated sugar
- 1/2 milk
- 1/2 vanilla extract
- 1/2 frozen strawberries
- 3 fresh strawberries
- 3 brown sugar
- 6 granulated sugar
- 16 cornstarch
- 2 heavy whipping cream
- granulated sugar
- confectioners' sugar
Instructions:
1. SPONGE CAKE: Sift the all-purpose flour, baking powder, and baking soda together.
2. Melt the shortening in a double boiler. Stir in oil and allow to cool.
3. Beat the eggs in a bowl. Add the sugar and continue beating until the mixture is thick and foamy Stir in the milk and oil. Stir in vanilla and almond extracts. Gently stir flour mixture into the egg mixture. Let stand 5 minutes.
4. Pour into a greased 9 inch round cake tin, and spread evenly across tin with back of spoon.
5. Place cake tin into a steamer and cover. If you do not have a steamer, you can place the cake tin on top of a vegetable steaming rack, a cookie cooling rack, or criss cross several large spoons in the bottom of a large pot. I place my cake tin on top of a cookie cooling rack in the bottom of a large pot filled with a half inch of water, and this works fine.
6. Cover with a lid and steam for 25 minutes. When removing the lid, do not allow the condensation from the lid to drip on the cake. The top of the cake may be moist in the center from the condensation dripping from the lid while cooking. This is fine and the center of the cake will air dry once you remove the cake from the steamer.
7. Carefully remove cake tin from steamer. Remove the cake from the tin while it is still hot to a plate. Cut into 6 to 8 wedges and serve hot or cold. Can be eaten by itself or topped with Strawberry Topping and Sweetened Whipped Cream.
8. STRAWBERRY TOPPING: To make Strawberry Topping, drain strawberries, reserving 3/4 cup strawberry juice.
9. In a small saucepan, combine sugar and cornstarch. Stir in reserved strawberry juice.
10. Over medium heat, bring to a boil. Stirring constantly, boil for 1 minute.
11. Remove from heat, and cool slightly. Stir in strawberries. Cool completely. Makes 3 cups.
12. SWEETENED WHIPPED CREAM: To make Sweetened Whipped Cream, beat heavy whipping cream and 2 tablespoons sugar in chilled bowl with electric mixer on high speed until soft peaks form. Makes 4 cups.
Title: Chocodoodles
Ingredients:
- 1 butter
- 1 1/2 margarine
- 3 sugar
- 2 sugar
- 1 eggs
- 2 1/4 vanilla
- 1/2 flour
- 2 3/4 cinnamon
- 1 cream of tartar
- 1 baking soda
- 1/4 salt
Instructions:
1. In large bowl, cream butter and 1 1/2 cups of sugar.
2. Add eggs and vanilla, beat until smooth.
3. Combine dry ingredients (except 3/4 tsp cinnamon) Add dry to creamed, stir.
4. Combine remaining sugar and cinnamon in small bowl.
5. Roll cookie dough into 1-inch balls, roll in sugar mixture.
6. Bake on lightly greased cookie sheets at 375° for 6-8 minutes.
7. Cool on wire racks.
Title: Kittencal's Baked Apples
Ingredients:
- 4 apples
- 1/4 - 1/3 brown sugar
- 1 cinnamon
- 1 nutmeg
- 1/3 raisins
- 8 butter
- 3/4 boiling water
Instructions:
1. Set oven to 350 degrees F.
2. I prefer to bake the apples on the second-lowest oven rack to prevent the apples from darkening on the bottom if you do so then you might need to increase baking time slightly.
3. Prepare an 8 x 8-inch baking pan.
4. Wash and scrub the skins of the apples then dry.
5. Remove the cores to about 1/2 to 3/4-inch from the bottom (do not core all the way through and make the core about 3/4-inch wide).
6. In a bowl combine the brown sugar with cinnamon, nutmeg (if using) and raisins.
7. Place the cored apples into the baking pan, then divide/stuff the mixture into each hole of the apples.
8. Top/dot with 2 teaspoons butter.
9. Pour the boiling water into the pan.
10. Bake for about 30-40 minutes or until just fork tender basting the apples with the pan liquid several times during baking (do not overbake or the apples will be mushy, check after about 25 minutes of baking time).
11. Serve warm with vanilla ice cream.
Title: Blue Ribbon Winner Holiday Cutout Cookies
Ingredients:
- 1 shortening
- 1 butter
- 2 powdered sugar
- 2 cream of tartar
- 2 baking soda
- 4 all-purpose flour
- 2 eggs
- 1 vanilla
- 1
Instructions:
1. Cream shortening and butter with powdered sugar til light and fluffy.
2. Add eggs one at a time til incorporated; mixing well; add extracts til blended.
3. Sift flour, baking soda and cream of tartar in separate bowl. Stir with whip until well blended.
4. Add dry mixture to batter; mixing just until incorporated and creamy. Do not overbeat.
5. Chill in bowl for at least 4 hours or overnight.
6. Roll out on lightly floured board or between Saran Wrap sheets.
7. Cut out and transfer to lightly greased cookie sheets.
8. Bake at 350° for 8-10 minutes. Do not overbrown. Edges should be very light brown.
9. Leave on cookie sheet exactly one minute before transferring to cooling rack. The cookie should have a crisp melt in your mouth texture.
10. Souce: Blue Ribbon Winner Cookie Entry Minnesota State Fair 1987.
Title: Citrus Almond Cake
Ingredients:
- 1/2 flour
- 1 sugar
- 2/3 vanilla
- 4 salt
- 3 lemon, zest of
- 3/4 orange, zest of
- 1
- 2
- 1
Instructions:
1. In a food processor grind the nuts and 1/3 Celsius of the sugar until fine.
2. In a bowl mix the nut/sugar mixture, milk, egg yolks, vanilla, flour, salt, and zest.
3. Mix until smooth.
4. Beat the egg whites with salt until medium stiff, slowly add the remaining sugar and beat until stiff and glossy.
5. Slowly fold the whites into the batter.
6. Butter and flour cake pan then pour in batter.
7. Bake at 400°F until toothpick comes out clean.
8. Cool pan slightly then unmold and allow to finish cooling prior to serving.