lumicero/recipes-ing2inst huggingface dataset:
Title: Himbeerkuchen
Ingredients:
- 9 unsalted butter
- 1 flour
- 1 baking powder
- 1/8 salt
- 1/2 sugar
- 2 eggs
- 1 cinnamon stick
- 3 milk
- 1 3/4 flour
- 3/4 sugar
- 2 eggs
- 1/2 vanilla extract
- 1 1/2 heavy cream
- 3 frozen raspberries
Instructions:
1. Preheat oven to 325. Grease a 10-inch springform pan with one tablespoon of the butter.
2. Sift together 1 c flour, baking powder, and salt into medium bowl.
3. Beat sugar and 8 T butter in separate bowl with an electric mixer until blended and fluffy. Add eggs individually, beating well in between each egg.
4. Stir in flour mixture in 3 batches with a rubber spatula.
5. Place batter in springform pan and bake about 20 minutes, until a toothpick inserted in the center comes out clean.
6. Set aside to cool completely on cooling rack.
7. For Filling: Heat cinnamon and 1 1/2 c milk into a large saucepan over medium heat until bubbles begin to appear around edges.
8. Meanwhile, mix together flour and sugar with remaining milk (1 1/2 c) until smooth.
9. Gradually add flour/milk mixture to the hot milk, whisking constantly until mixture becomes smooth and too thick to whisk.
10. Beat with a wooden spoon until mixture becomes paste-like, pulling away from the bottom of the saucepan (about 5 minutes).
11. Transfer paste to mixing bowl , remove cinnamon and discard, and set aside, stirring often, until cool.
12. Combine egg yolks with vanilla and stir into paste after it has cooled. Set aside.
13. Whisk remaining egg whites in a large bowl until stiff peaks form.
14. Whisk cream in another large bowl until stiff peaks form.
15. Using a rubber spatula, mix half of the whipped cream into the paste and gently fold in whites while maintaining the volume of the whites.
16. Fold in remaining whipped cream.
17. Spread half (about 1 cup) of the filling over the cake and scatter raspberries over it. Cover the raspberries with remaining filling and smooth evenly.
18. Bake in over at 325 until filling is golden and browned in spots, approximately 1 1/2- 2 hours. Filling should feel springy to the touch.
19. Cool cake on a cooling rack. Slide a knife around the edges of the pan before removing and transferring to a cake plate.
Title: Coffee Coffee Cake
Ingredients:
- 1 1/2 coffee
- 1 sugar
- 2/3 honey
- 1/2 vinegar
- 2 vanilla
- 1 eggs
- 2 flour
- 3 baking powder
- 1/2 baking soda
- 2 salt
- 1/2 ground nutmeg
- 1/2 hazelnuts
- 1 light brown sugar
- 1/2 powdered sugar
- 1 butter
- 1 coffee
- 2 hazelnut-flavored liqueur
- 1
- 2
Instructions:
1. Preheat oven to 350°F.
2. Grease and lightly flour a 10 inch fluted tube pan.
3. In a bowl whisk together coffee, sugar, oil, honey, vinegar and vanilla.
4. Add eggs; whisk until combined.
5. In another bow combine flour, cocoa powder, baking powder, soda, salt and nutmeg.
6. Whisk in coffee mixture until combined. Add 1 cup hazelnuts; stir to combine. Pour batter into prepared pan.
7. Bake in preheated over about 1 hour or until a wooden pick inserted near centre comes out clean.
8. Cool in pan on wire rack for 20 minutes.
9. Remove from pan to serving plattewr. Brush with some of the coffee-hazelnut syrup.
10. Cool for 30 minutes. Brush again with syrup.
11. Sprinkle with the 1/4 cup hazelnuts.
12. Serve cake warm with remaining syrup.
Title: Nut-less Rum Balls
Ingredients:
- 125 dark chocolate
- 50 marshmallows
- 1 sugar
- 1/2 rum
- 4 glace ginger
- 60 dark chocolate
- 125 Copha
- 15
Instructions:
1. Chop chocolate roughly, halve marshmallows.
2. Combine cream and sugar in small saucepan (with base about 15cm in diameter), stir over moderate heat until sugar is dissolved Increase heat, boil as rapidly as possible, stirring briskly and constantly for about 4 minutes, or until mixture just begins to change colour and catch on base of saucepan.
3. Remove from heat and stir in chocolate and marshmallows, add rum and stir until marshmallows and chocolate are melted, cool mixture to room temperature.
4. Take level teaspoons of mixture, roll into balls, press a small piece of ginger (about the size of a pea) into centre, place balls on foil covered tray and refrigerate several hours.
5. Melt extra chocolate and copha over simmering water, dip balls into chocolate, return them to the foil covered tray and refrigerate until set.
Title: Choux Pastry- for Profiteroles, Cream Puffs or Eclairs
Ingredients:
- 1/4 butter
- 1 1/4 water
- 1 flour
- 3 eggs
Instructions:
1. Place the butter and the water in a saucepan. Bring the water to the boil and stir until the butter has melted. Remove from the stove.
2. Stir in the sifted flour. Add the flour all at once. Beat until smoth.
3. Return to the heat, and stir vigourously until the mixture leaves the sides of the saucepan and forms a smooth ball.
4. Allow the mixture to cool slightly.
5. Whisk the eggs well and then add them to the choux ball. Beat the eggs into the mixture.
6. Use a piping bag to pipe 7-10 cm lengths for eclairs, or place in spoonfuls onto greased cookie trays for cream puffs or profiteroles or pipe into dotted shapes for uniformly shaped profiteroles.
7. Bake in a hot oven - 220°C for 10 minutes. Reduce the heat to 200°C and continue to cook for 15 to 20 minutes, or until golden and crisp.
8. Turn the oven off.
9. Remove from the oven and immediately make a small slit in the side of each puff to allow the steam to escape. Return to the oven for a few minutes to help dry them out. The oven has already been turned off.
Title: Apple Strudels
Ingredients:
- 4 granny smith apples
- 1 butter
- 2 honey
- 1 sugar
- 3 sultana raisin
- 1/2 puff pastry
- 2 egg
- 3 soft brown sugar
- 1 ground cinnamon
- 2
- 1
Instructions:
1. Preheat oven 425F degrees. Lightly grease two cookie sheets.
2. Peel, core, and thinly slice the apples.
3. In a saucepan, heat the butter and cook the apples for 2 minutes until lightly golden. Add the orange juice, honey, sugar, and raisins. Stir until the sugar dissolves and the apples are just tender. Set aside and allow to cool completely.
4. Place sheet of pastry on a flat surface. Fold in half and make small cuts in the folded edge of the pastry at 3/4 inch intervals. Open the pastry and sprinkle with half of the ground almonds.
5. Drain the apple and place half of the apple in the center of the pastry. Brush the edges with egg and fold together, pressing firmly.
6. Place the strudel on the cookie sheet, seam side down. Brush with egg and sprinkle with half of the combined sugar and cinnamon.
7. Make another strudel with the other sheet of pastry and the remaining apple filling.
8. Bake for 20-25 minutes or until the pastry is golden and crisp.
Title: Amaretto Italian Sour Cream Cake
Ingredients:
- 2 eggs
- 1/2 brown sugar
- 1 coconut
- 1/2 pecans
- 1 sour cream
- 1 Amaretto
- 3/4 water
- 1/4 eggs
- 2 powdered sugar
- 1 Amaretto
- 2 butter
- 2 corn syrup
- 1 water
- 1 ground pecans
- 2 -4 maraschino cherries
- 2
- 6
Instructions:
1. Heat oven to 350°F Using 2 tablespoons shortening, generously grease a 10-inch tube pan.
2. In small bowl, beat 2 egg whites, until foamy. Gradually add brown sugar and beat until stiff peaks form, about 3 minutes. Fold in coconut and ground pecans. Spread meringue on bottom and sides of pan to within 1-inch of top of pan.
3. In large bowl, blend cake mix, sour cream, amaretto, water, eggs and 2 yolks at low speed until moistened. Beat 2 minutes at highest speed. pour batter evenly into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean.
4. Cool upright in pan for 10 minutes. Loosen sides and invert onto serving plate. Cool completely.
5. GLAZE:.
6. In a small bowl, blend powdered sugar, cocoa, amaretto, butter, corn syrup and water until smooth. Spoon over top of cake, allowing some to run down sides of cake. Sprinkle with ground pecans. Garnish with cherries.
Title: Amanda's Meatball Cookies (Not Really Meatballs)
Ingredients:
- 1/2 margarine
- 2 sugar
- 1 vanilla extract
- 4 milk
- 1/2 peanut butter
- 1/2 oatmeal
- 5
Instructions:
1. Combine margarine, sugar, vanilla, cocoa, milk, and peanut butter in a large pan or microwave safe bowl.
2. Melt on stovetop or in microwave, stirring often, until well mixed.
3. Stir in oatmeal.
4. Drop teaspoonfuls onto waxed paper.
5. Roll between hands to make balls that look like meatballs.
6. Let cool.
7. Yummy!
8. (Note: The sugar can be reduced if you like).
Title: Seviyan ( Vermecilli Dessert )
Ingredients:
- 250 ghee
- 100 honey
- 2 sugar
- 125 cardamom powder
- 1/2 water
- 6 golden raisin
- 3/4
Instructions:
1. Put sugar , 6 ounces water and honey in a pan and dissolve on a slow fire.
2. Remove from fire and keep aside.
3. Heat ghee and put in vermicelli and fry gently to a golden color.
4. Put in the prepared syrup and cardamoms
5. Add the fried raisins.
6. Mix well and cook on a very slow fire until the water or moisture is all absorbed.
7. When ready it should be separated and not mushy or sticking together.
8. Serve hot garnished with almonds.
Title: Holiday Cheddar Date Cake
Ingredients:
- 3/4 butter
- 1 1/2 light brown sugar
- 4 eggs
- 1 cheddar cheese
- 3 1/2 unbleached flour
- 1/2 baking soda
- 1 salt
- 1 cinnamon
- 1/4 clove
- 16 dates
- 2 pecans
- 4 raisins
- 2 milk
- 1
- 4
- 12
Instructions:
1. Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan; set aside.
2. In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended.
3. Add the eggs, one at a time, beating well after each addition.
4. Beat in the cheddar cheese.
5. Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl.
6. In another medium bowl, combine the dates, pecans, cherries and raisins.
7. Add 2 Tbls of the flour mixture, tossing lightly to coat the fruit and nuts.
8. Alternately beat the remaining flour mixture and milk into the butter mixture until well blended.
9. Stir in the floured fruit mixture by hand until distributed throughout the batter.
10. Turn into the prepared pan.
11. Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed.
12. Cool for 15 minutes in the pan on a wire rack then remove from the pan.
13. Cool completely on the wire rack.
14. When cool, store in a container with a tight lid for up to 6 weeks.
15. To serve, cut into thin slices.
Title: Richest Chocolate Cake Ever
Ingredients:
- 1 eggs
- 3 water
- 1/3 sweetened condensed milk
- 1 1/3
- 1
- 2
- 1
Instructions:
1. Bake german chocolate cake mix according to package directions.
2. While cake is still warm poke holes in top of cake with the end of a wooden spoon, pour sweetened condensed milk over top.
3. Let cake cool. Pour hot fudge topping over top of cake and let set.
4. Spread on whipped topping.
5. Dig in!
Title: S'more Brownies
Ingredients:
- 18 graham crackers
- 18 1/3 water
- 1/4 eggs
- 2/3 miniature marshmallows
- 2
Instructions:
1. Preheat oven to 350.
2. Line 13x9 inch metal baking pan with foil leaving an overhang on two sides.
3. Spray foil with nonstick cooking spray.
4. Place 15 graham cracker halves into bottom of pan, overlapping slightly.
5. Break remaining graham cracker halves into 1/2 inch pieces and set aside.
6. Combine brownie mix, water, oil, and eggs in medium bowl until blended.
7. Stir in 1 cup morsels.
8. Spread over graham crackers in pan.
9. Bake for 25 to 30 minutes or until wooden pick inserted into center comes out still slightly sticky and remove from oven.
10. Preheat broiler.
11. Sprinkle remaining graham cracker pieces and marshmallows over warm brownies.
12. Broil for 30 to 45 seconds or until marshmallows are light brown.
13. Watch carefully as browning occurs very fast. A handheld kitchen butane torch can be used as well.
14. Remove from oven to wire rack.
15. Sprinkle immediately with remaining 1 cup morsels.
16. Cool for at least 1 hour at room temperature.
17. Lift out foil edges to cutting board.
18. Carefully remove foil.
19. Cut into bars with wet knife.
20. Store in tightly covered container.
Title: Alfajores (South American Dulce De Leche Sandwich Cookies)
Ingredients:
- 1 cornstarch
- 1 flour
- 1 baking powder
- 12 unsalted butter
- 3/4 sugar
- 2 Dulce De Leche (Latin American Caramel Spread)
- 1 powdered sugar
Instructions:
1. Sift the cornstarch, flour and baking powder together in a medium bowl. In a mixer bowl, beat the butter and sugar together until light and fluffy. Add the egg yolks, beating until they are incorporated.
2. Reduce the mixer speed to low and add the flour mixture in 3 batches, allowing each batch to become incorporated before adding the next.
3. Form the dough into a disc without handling it too much. Wrap with plastic wrap and refrigerate for at least 1 hour.
4. Preheat oven to 350°F Remove the dough to a lightly floured work surface and roll out to about 1/8-inch thick. Cut out 40 2-inch rounds, and carefully place the rounds on two lightly greased cookie sheets.
5. Bake for 9 to 10 minutes, but not so long that they begin to brown. Remove from the oven and cool for 5 minutes. Then remove the cookies to wire racks and cool completely.
6. Spread about 2 teaspoons of dulce de leche on the flat half of a cookie and cover it with the flat half of another cookie to form a sandwich. Repeat with the remaining cookies.
7. If desired, sprinkle the finished cookies with powdered sugar.
Title: Christine's Quick Rum Cake
Ingredients:
- 1 pecans
- 1 French vanilla instant pudding
- 1 water
- 1/2 light rum
- 1/2 eggs
- 1/2 unsalted butter
- 4 granulated sugar
- 1/2 water
- 1 light rum
- 1/4
- 2
Instructions:
1. Sprinkle nuts on the bottom of a greased Bundt pan.
2. Mix together cake mix, pudding mix, water, oil, and rum.
3. Beat in eggs one at a time.
4. Pour batter into pan and bake 1 hour at 325 F (preheated).
5. Let cool.
6. For the sauce, boil butter, sugar, water,and rum together in a saucepan.
7. Pour over the cake while still in the pan.
8. This will soak into the cake.
9. Let cake cool completely before removing from pan.
Title: Creamy Maple Bread Pudding
Ingredients:
- 4 - 4 1/2 eggs
- 4 milk
- 1 1/4 heavy cream
- 1 maple syrup
- 1/2 brown sugar
- 1/4 nutmeg
- 1 salt
- 1/2 pecans
- 1/4 walnuts
- 2
- 1/4
Instructions:
1. Preheat your oven to 350°F and grease a 1 1/2-quart casserole or baking dish.
2. Place the bread cubes into the prepared pan. Whisk the eggs, milk, cream, syrup, sugar, flavoring, nutmeg, and salt together. Pour over the bread cubes and let sit for 15 minutes to absorb the liquid. Press the cubes down into the liquid if the edges are dry.
3. Bake the pudding for 35 minutes. Remove from the oven and sprinkle with the nuts and sugar. Return to the oven and bake for an additional 15 to 20 minutes, until the pudding has puffed up and is light brown around the edges. Remove from the oven and let stand for a few minutes-the pudding will sink as it sits; that's OK. Serve immediately, or reheat before serving.
Title: Romme Gröt - Cream Pudding
Ingredients:
- 2 heavy cream
- 1/2 water
- 1/2 flour
- 1/2 salt
- 1 milk
- sugar
- cinnamon
Instructions:
1. Simmer cream and water very slowly, about 45 minutes, stirring occasionally.
2. Combine flour and salt; sift into hot cream, beat until smooth and cook slowly until thick (if any butterfat comes out, remove and save).
3. Stir in hot milk and beat well.
4. Pudding should be very smooth and creamy.
5. Pour into a bowl and make depressions in the top for the reserved butter fat.
6. Serve hot in dessert dishes with sugar and cinnamon sprinkled on top.
Title: Cocoa Spice Snackin Cake
Ingredients:
- 1/4 butter
- 1 egg
- 1/4 applesauce
- 1/2 flour
- 3/4 sugar
- 1 1/4 baking soda
- 1 nutmeg
- 3/4 salt
- 1/2
- 1/4
Instructions:
1. Combine melted butter & cocoa, blend in Applesauce.
2. Combine flour, sugar, baking soda, cinnamon, nutmeg, and salt in large bowl.
3. Blend cocoa mixture and egg until dry ingredients are moistened.
4. Stir in nuts.
5. Spread in greased 9 inch square pan.
6. Bake at 350* for 35 minutes or until cake tester comes out clean.
7. Cool in pan.
Title: Allegrette Chiffon Cake 1970
Ingredients:
- 1 1/8 cake flour
- 7/8 all-purpose flour
- 1 1/2 granulated sugar
- 1/2 baking powder
- 1/4 salt
- 2 canola oil
- 1/4 eggs
- 1 cold water
- 1 vanilla
- 1/2 orange, rind of
- 1/4 cream of tartar
- 1 1/2
Instructions:
1. Preheat oven 325 degrees.
2. Sift the first four ingredients together, flour, sugar, salt and baking powder.
3. Set dry ingredients aside.
4. Beat together in a small separate bowl, oil, two egg yolks, cold water, vanilla, grated rind.
5. Make a well in the centre of the dry ingredients and pour in the liquids.
6. Beat with a spoon until smooth.
7. In a mixer bowl beat the 1/2 cup egg whites with tartar, and beat until stiff.
8. Pour the batter over the egg whites and fold all together gently until combined.
9. Do not stir.
10. Sprinkle the grated chocolate over the mix, and fold in just lightly.
11. Pour into ungreased tube pan.
12. Bake until top springs back when touched.
13. This should be about 50 to 60 minutes.
14. Place upside down on a rack so cake hangs and is free to cool.
15. When cold, loosen with knife around edges.
16. Remove, decorate and serve.
17. This can be frosted with seven minute frosting, seafoam frosting, a sifting of powdered sugar, and served with berries is nice.
Title: Kadaifi Me Krema (Greek Shredded Wheat Pastry With Custard)
Ingredients:
- 4 milk
- 1 salt
- 3/4 semolina
- 1/2 sugar
- 4 eggs
- 2 butter
- 2 vanilla extract
- 1 butter
- 3/4 sugar
- 2 cinnamon stick
- 1 water
- 1 1/2 lemon juice
- 3 fresh lemon rind
- 1
Instructions:
1. For custard: combine milk and semolina in a heavy pan; blend in beaten eggs and add salt and sugar; place over medium heat and stir constantly until thickened and bubbling; remove from heat, stir in butter and vanilla extract and cover top of custard with plastic wrap (directly on surface of custard) to prevent a skin from forming.
2. For pastry: place kadaifi in a large bowl and gently separate strands with fingers.
3. Grease 13 x 9 inch glass oven dish with some of the.
4. butter; put half the kadaifi in the base, pressing it down somewhat to make it compact; drizzle 1/4 cup butter evenly over it; pour custard filling over kadtaifi, spreading it evenly; top with remaining kadaifi; spread evenly and pat down gently; pour remaining melted butter evenly over top.
5. Bake in a preheated 375°F oven for 45 minutes until golden-brown; remove from oven and cool completely.
6. For syrup: dissolve sugar in water over medium heat, add lemon rind and cinnamon stick and bring to the boil; add lemon juice and boil over medium heat for 15 minutes, skimming when necessary; do not stir once syrup is boiling; strain hot syrup over cooled pastry; leave until cold and cut into diamond shapes to serve.
Title: Fresh Cranberry Muffins
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 3/4 butter
- 1 flour
- 1 1/2 fresh cranberries
- 2 pecans
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Spray muffin pan with cooking spray.
2. Beat sugar and eggs together until thickened.
3. Add melted butter and almond extract. Beat well.
4. Add flour. Beat well.
5. Stir in cranberries and pecans.
6. Fill muffin pan. Since these do not raise much fill the cups to the top.
7. Bake at 350 degrees for 45 minutes or until browned on top and done in center.
8. Cool on wire rack.
Title: Mom's Perfect Pie Crust
Ingredients:
- 1 1/4 flour
- 1/4 salt
- 1/4 vegetable shortening
- 1/4 butter
- 3 -5 water
Instructions:
1. Add all ingredients in the food processor except for water.
2. Blend until well mixed and most of the bigger pieces or broken up.
3. With processor going, add water until mixture is crumbly.
4. Roll out on floured board.
5. Enjoy.
Title: German Chocolate Dump Cake
Ingredients:
- 2 coconut
- 1 1/2 water
- 1 egg
- 1/2 oleo
- 1 cream cheese
- 1 powdered sugar
Instructions:
1. Butter oblong 9 x 13 inch pan.
2. Pack pecans in bottom of pan. Press coconut on top of pecans.
3. Mix cake by directions on the box using the water, oil, & eggs and pour into pan on top of coconut and nuts.
4. Melt 1 stick oleo, add cream cheese and powdered sugar.
5. Pour over unbaked cake.
6. Bake at 300 degrees for 1 hour.
Title: Apple Dumpling Pudding
Ingredients:
- 1 applesauce
- 3/4 brown sugar
- 1 nutmeg
- 1/2 cinnamon
- 2 flour
- 4 baking powder
- 1/2 salt
- 1 egg
- 3 butter
- 2/3 milk
Instructions:
1. Combine applesauce, brown sugar, 3/4 tsp nutmeg and cinnamon in a large saucepan.
2. Heat over medium low heat untilsugar is dissolved and sauce is bubbling.
3. In mixing bowl combine flour, baking powder, salt and 1/4 tsp nutmeg.
4. Beat the egg, stir into buter and milk and add all at once to flour mixture.
5. Stir together until just moistened and stiff.
6. Drop by heaping TBS onto bubbling applesauce.
7. Cover and cook 20 minutes.
8. Do not lift lid.
9. Serve with pouring cream or whipped cream.
Title: Strawberry Shortcake Kabobs (3 Ww Points)
Ingredients:
- 12 strawberries
- 2 reduced-calorie margarine
- 1/4
- 1
Instructions:
1. Line a cookie sheet with waxed paper. Alternately, thread 3 strawberries and 2 shortcake quarters onto each of 4 wood or metal skewers.
2. Combine chocolate chips and margarine together in a small saucepan; melt over low heat, stirring until smooth and well blended. Drizzle chocolate mixture over kabobs. Refrigerate until set, about 4 minutes. Yields 1 kabob per serving.
Title: Chocolate Cranberry Bars
Ingredients:
- 1/3 butter
- 8 corn syrup
- 3 white chocolate chips
- 2 dried cranberries
- 1 dragees
- 1/2
- 1
Instructions:
1. Base:
2. Melt butter, chocolate & corn syrup together.
3. Stir in chocolate wafer crumbs.
4. Spread in parchment lined 8 x 8 pan. If you pack the base into the tin before adding the toppings they won't stick to it. Let cool slightly.
5. Sprinkle topping ingredients over base in order listed.
6. Press down lightly to make sure the toppings stick & base is slightly compacted.
7. Chill 2 hours.
8. Cut into squares, I usually cut on the smaller side.
9. Store between layers of wax paper in airtight container in fridge, or freeze.
10. Enjoy.
Title: Key Lime Poke Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1 sweetened condensed milk
- 4 key lime juice
- 1 lime zest
- 3/4 lime zest
- 1/2
- 1
- 4
- 1
- 12
- 2
Instructions:
1. Heat oven to 350 degrees F for shiny metal or glass pan or 325 deg. F for dark or nonstick pan.
2. Spray bottom only of 9x13" pan with baking spray.
3. In a large bowl, beat cake ingredients with electric mixer on low speed for 30 sec. Beat on medium speed for 2 min, scraping bowl occasionally. Pour into pan.
4. Bake 26-30 min or until toothpick inserted in center comes out clean.
5. Cool 5 minute.
6. With handle of wooden spoon (1/4-1/2" in diameter) poke holes almost to bottom of cake every 1/2 ", wiping spoon handle occasionally to reduce sticking.
7. In a medium bowl, stir together filling ingredients, mixture will thicken with refrigeration.
8. Pour in holes and evenly over cake.
9. Refrigerate one hour.
10. Spread frosting over cake; sprinkle with lime peel,*sometimes I frost with Cool Whip*.
11. Optional- garnish with fresh strawberries, lime slices and lemon leaves.
12. Refrigerate over night for best taste, or immediatly serve.
13. Store loosely covered in refrigerator.
Title: Gingerbread Men
Ingredients:
- 3/4 butter
- 1 molasses
- 1/2 honey
- 1 buttermilk
- 6 1/2 flour
- 1/2 salt
- 2 ginger
- 4 baking powder
- 3/4 baking soda
- 1
Instructions:
1. Preheat oven to 350º.
2. Mix dry ingredients together in one bowl, wet ingredients together in another. Combine and mix thoroughly.
3. Take mixture out of the bowl and knead for a few minutes to make sure it's all mixed through.
4. Use a rolling pin to roll out the dough until it's about 1/2 and inch thick. Cut using cookie cutter shapes.
5. Bake for 8-10 minutes.