lumicero/recipes-ing2inst huggingface dataset:
Title: Brandy Cake for the Fireplace
Ingredients:
- 1 1/2 maraschino cherry
- 1/2 white raisins
- 2 brandy
- 2 1/2 butter
- 3/4 light brown sugar
- 2 dark brown sugar
- 2 flour
- 4 eggs
- 6 walnuts
- 2 hazelnuts
- 2 baking powder
- 4 allspice
- 1/2 cinnamon
- 1/2 ginger
- 1/2 walnuts
- 1
Instructions:
1. Mix the cherries, raisins, and 2 cups of brandy and set aside.
2. Cream butter until fluffy. Add sugars one cup at a time beathing well after each addition. Add 1 cup flour and the eggs one at a time beating well after each addition. Add remaining flour, the cherry mixture and mix well. Then add the walnuts, hazlenuts, baking powder, allspice, cinnamon and ginger. Blend well.
3. Butter two 6 cup steamed pudding molds and sprinkle generously with sugar. Fill molds with batter, cover tightly with foil and lid then place each mold into a large pot of hot water. Water should be 2/3 up side of mold. Bring to boil and reduce heat and simmer for 3 1/2 hours.
4. Cool cakes for 25 minutes, then loosen with a knife and invert onto platter. Sprinkle with sugar and decorate with cherries and walnuts.
5. Warm 1/2 cup brandy slightly in a ladle or small pot, ignite and pour over decorated cake just before serving.
6. You may wrap cooled cake and refrigerate for 2 to 3 weeks. Before serving removil the foil and plastic, rewrap in foil and warm in dutch oven over low fire. Then ignite brandy and pour on top of cake.
Title: Polish Plum Dumplings
Ingredients:
- 2 all-purpose flour
- 1 butter
- 2 salt
- 1/2 milk
- 1 plums
- 24
Instructions:
1. Wash fruit in cold water and dry thoroughly; set aside until ready to use.
2. Combine flour, melted butter, egg yolks, salt and enough milk to make a soft dough that pulls.
3. Cover and let stand about half an hour.
4. Roll out thinly on a floured board, cut into 24 small squares and wrap a plum in each.
5. Cook in boiling salted water for about 10 minutes; cooked dumplings will float to the top.
6. Drain and serve sprinkled with sugar, cinnamon and melted butter.
Title: Chocolate Ginger Pots De Crème
Ingredients:
- 3 granulated sugar
- 1/2 salt
- 4 1/2 bittersweet chocolate
- 3
- 9
- 1
- 6
Instructions:
1. Position your oven rack in the center of the oven and preheat to 325 degrees.
2. Combine the 3 cups of light creme along with 2 tablespoons of sugar in a heavy medium saucepan. Bring the mixture to a simmer while you whisk. Stir in the ginger and add the chocolate and stir until it is melted and smooth.Remove the pan from the heat. Cover the saucepan and let stand for 30 minutes.
3. Select a large bowl. Whisk in the egg yolks, remaining sugar, vanilla, and salt until it is well blended. Whisk in the chocolate mixture. Strain the mixture into a large 4-cup measuring cup.
4. Place 6 pots de creme cups or small (soufflé, or custard cups) in a large roasting pan. Distribute mixture between cups. Pour enough hot water in the pan to come halfway up the sides of the dishes. Cover the pan with aluminum foil (or use pot lids if you have them). Place in oven and bake until the custard is just set around the edges, approximately 20 minutes.
5. Remove the pan from the oven. Remove dishes from the pan and allow them to cool uncovered. Then, cover and chill in refrigerator at least 2 hours and as long as overnight.
6. To Serve.
7. Beat the whipping creme until soft peaks form. Spoon creme into a pastry bag with a star shaped tip. Pipe one star in the middle of each dish and serve.
Title: Super Rich Rice Krispie Caramel Bars
Ingredients:
- 20 mini marshmallows
- 3/4 butter
- 8 sweetened condensed milk
- 14
Instructions:
1. Melt 1 1/2 packages of marshmallows and 1/2 cups butter in themicrowave, add the Rice Krispies. Pat two-thirds of the mixture int eh bottom of a buttered 9x13 pan.
2. Sprinkle half a package of marshmallows on top. Melt the unwrapped caramels, milk, and 1/4 cup butter in the microwave and spread on the marshmallows.
3. Pat the remaining Rice Krispie mixture on top. Put in the refrigerator and cut into squares.
Title: Sand Pudding Recipe
Ingredients:
- 1 cream cheese
- 2 butter
- 8 powdered sugar
- 1/4 French vanilla pudding mix
- 2/3 milk
- 2 Cool Whip
- 2 3/4
- 12
Instructions:
1. Add Vanilla Wafers and 2 Oreos to your food processor and crush until they resemble sand.
2. In a smaller bowl, cream together softened 8 ounce cream cheese, butter, and powdered sugar.
3. In another larger bowl, mix pudding with milk.
4. Add pudding mixture to the cream cheese mixture.
5. Fold in all of the Cool Whip.
6. Layer into bucket in this order: sand, pudding, sand, pudding, etc.
7. Notes:
8. Allow to chill in fridge at least 1 hour before serving.
Title: Molly's Coconut Cookies
Ingredients:
- 1 oleo
- 1/2 brown sugar
- 1 egg
- 1/4 oatmeal
- 1 1/2 flour
- 1/2 baking soda
- 1 cream of tartar
- 1/2 salt
- 1 pure vanilla extract
- 1 coconut
Instructions:
1. Preheat oven 375°F.
2. Roll in 1-inch balls.
3. Place on greased cookie sheet.
4. Press with fork.
5. Bake 10-12 minutes.
Title: Apple Upside Down Cake
Ingredients:
- 3 -4 apples
- 1/4 butter
- 1/2 brown sugar
- 2 unbleached flour
- 3 baking powder
- 1 salt
- 1/2 shortening
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 1 milk
Instructions:
1. For topping: grease a 13x9x2-inch baking pan; line bottom with waxed paper and then grease the paper.
2. Pare and core apples; then cut into 1/4-inch thick wedges (about 2 cups).
3. Pour melted butter into pan and sprinkle with brown sugar.
4. Arrange apples, edge to edge, over sugar.
5. preheat oven to 350° Cake: sift together flour, baking powder and salt.
6. Cream shortening with sugar until light and fluffy.
7. Add eggs one at a time, beating well after each addition.
8. Mix in dry ingredients alternately with milk; add vanilla; blend well.
9. Pour batter over apples.
10. Bake 40-45 minutes.
11. Turn cake upside down on a large cake plate or platter immediately.
12. Serve warm with whipped cream.
Title: What Can It Be Cookies..
Ingredients:
- 1 brown sugar
- 1 granulated sugar
- 1 1/2 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 2 baking soda
- 1 baking powder
- 1/2 powdered sugar
- 4 butter
- 2 1/2 milk
- 1/4 vanilla extract
- 3
- 1 1/2
- 1/4
Instructions:
1. blend crisco, one cup sugar , brown sugar, eggs, and vanilla together.add flour, baking soda, baking powder, combine well.stir in crushed potatoe chips -- mix well.
2. form into 1" balls -- roll in remaining sugar.
3. arrange 2" apart on ungreased baking sheet --
4. flatten slightly.with bottom of cup dipped in sugar.
5. bake at 375* for 8-10 minutes.
6. makes approximately 4 dozen cookies.
7. to prepare GLAZE:.
8. combien 2 1/2 cupd powdered sugar, 1/4 cup butter, 1/4 cup baking cocoa -- 3 tbls milk.1 1/2 tps vanilla extract -- place all these ingredients except vanilla.in a microwave safe dish -- heat for 2 minutes.and stir until smooth.add vanilla and blend well.
9. glaze cooled cookies.
Title: Hidden Treasure Cake
Ingredients:
- 1 boiling water
- 1/2 Cool Whip Topping
- 1 1/2 gelatin powder
- 1 fresh raspberries
- 1 mandarin oranges
- 1/2 cold water
Instructions:
1. Place cake on serving plate and cut a slice off the top 3/4 inches thick.
2. Cut a trench or tunnel 1 inch wide and 1 inch deep around the center interior of the cake, making sure not to cut through the bottom.
3. Remove the cake cutout.
4. Stir water into the jello powder until powder is completely dissolved.
5. Add enough cold water to 1/2 cup ice cubes to fill to 3/4 cups and stir into jello mixture until ice cubes are completely melted.
6. Set aside 1/2 cup of jello mixture in medium bowl.
7. Add the Cool Whip and stir with a wire whisk until well blended.
8. Cool in the fridge for 10- 15 minutes or until thick enough to spread.
9. Refrigerate remaining jello mixture until thickened (5- 10 minutes, but it took me longer than that).
10. Stir in 3/4 cups of the fruit and spoon into the tunnel in the cake.
11. Replace the top of the cake and frost the entire cake with the Cool Whip and jello mixture.
12. Garnish the top of the cake with the remaining 1/4 cup of the fruit.
Title: Coconut-Fudge Cream Pie
Ingredients:
- 1 sweetened flaked coconut
- 1 butter
- 2 heavy cream
- 1 sugar
- 1/4 sugar
- 4 instant vanilla pudding
- 3 milk
- 2 1/4
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Spread 1/2 cup coconut on cookie sheet (ungreased). Bake 8 minutes, stirring occasionally.
3. Lightly grease a 9-inch pie pan and either press macaroons into pan forming a crust or make a graham cracker crust.
4. Bake crust at 350 degrees for about 10 minutes. Cool.
5. In mixing bowl, at high speed, beat 2 1/2 cups cream with 1/4 cup plus 1 T sugar until almost stiff. Reserve.
6. In large bowl, mix dry pudding with milk and extract. Stir in toasted coconut. Fold whipped cream into pudding mixture.
7. Heat fudge sauce until just warm. (Two minutes in microwave). Spread 2 cups pudding mixture into crust. Spread 1/2 of fudge sauce over pudding layer. Top with remaining pudding mix; then top with rest of fudge sauce. Cover with plastic wrap and chill at least two hours.
8. Just before serving, beat remaining cream and sugar until stiff peaks form. Spread over pie. Sprinkle with toasted coconut.
Title: Halcyon Fruit Cup
Ingredients:
- 2 mangoes
- 2 kiwi fruits
- 2 fresh strawberries
- 1 Cointreau liqueur
- 2 kirsch
- 1 fresh lime juice
- 1
Instructions:
1. Use firm but fully ripe fruit.
2. Peel mangoes and cut into cubes or slices.
3. Peel and slice kiwi.
4. Hull strawberries and cut in half if large.
5. In a large bowl, combine fruit, sprinkle with sugar, then add liqueurs and juices.
6. Mix gently.
7. Adjust to taste with sugar or lime juice.
8. Serve in stemmed glasses.
Title: Indonesian Spice Cake (Spekkuk Bumbu)
Ingredients:
- 2 cake flour
- 1/2 baking powder
- 1 nutmeg
- 1/2 clove
- 4 cinnamon
- 1 salt
- 3/4 butter
- 1 2/3 sugar
- 4 eggs
- 3 vanilla extract
- 2 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 325 degrees Fahrenheit; grease and flour a bundt pan.
2. In a medium bowl, resift the sifted flour along with the baking powder, nutmeg, clove, cinnamon, and salt; resift one more time, then set aside.
3. In another bowl, beat the softened butter until it is soft and very pliant, about one minute, gradually add the sugar and beat on high speed until it is pale and fluffy, about 3 to 5 minutes.
4. Beat in the 4 whole eggs by hand, one at a time, until the butter and egg mixture is light and fluffy, about 2 minutes.
5. Add the flour mixture to the butter and egg mixture in 3 equal parts, beating on low speed (or stirring with a wooden spoon) until the batter is smooth and the flour is well combined with the butter and eggs; add the lightly beaten egg yolks and the vanilla, and continue to beat or stir until they are well mixed into the batter.
6. Pour the batter into the prepared pan, spreading it until the surface is even; then place the pan in the middle reack of the oven and bake about one hour, test with a wooden pick; this cake will nearly double in size as it cooks.
7. Remove the pan from the oven and set it on a wire rack to cool for about 10 minutes, when cool enough , invert the cake onto a wire rack to finish cooling; then transfer the cake to a serving platter and sprinkle the top with sifted confectioner's sugar.
Title: Date Nut Balls
Ingredients:
- 1/4 butter
- 1/2 sugar
- 1 vanilla extract
- 1 egg
- 1 dates
- 2 walnuts
- 1
Instructions:
1. In a medium saucepan over medium low heat, melt butter.
2. Add sugar, vanilla, egg, and dates.
3. Stir constantly 3 to 4 minutes or until egg is cooked and mixture is slightly thickened.
4. Remove pan from the heat.
5. Stir in puffed rice cereal and walnuts.
6. Mix until well blended.
7. Set aside to cool.
8. When cool, roll into 1-inch balls.
9. If dough is sticky, dip fingers in water and then roll.
10. Place cookies on a parchment-lined cookie sheet.
11. Refrigerate until serving.
12. Store cookies in an airtight container in the refrigerator.
Title: Citrus Scented Blueberry Pie With Oatmeal Lattice Crust
Ingredients:
- 4 1/2 all-purpose flour
- 1 old fashioned oats
- 2 1/4 light brown sugar
- 1/3 lemon peel
- 1/4 salt
- 1 butter
- 1/2 vegetable shortening
- 1/2 egg
- 1/4 sugar
- 1 sugar
- 1 cornstarch
- 1 lemon peel
- 2 1/2 nutmeg
- 2 blueberries
- 1
- 1/4
- 4
- 1/4
Instructions:
1. Make Crust:
2. Whisk 4 ½ TB ice water and egg yolk in a small bowl to blend.
3. Combine flour, oats, brown sugar, lemon peel and salt in food processor; blend for 30 seconds.
4. Add butter and shortening pieces and process until mixture looks like coarse meal.
5. Add water/egg yolk mixture and pulse until moist clumps form. Remove dough from processor.
6. Gather dough together with hands; divide into 2 pieces, 1 slightly larger than the other. Flatten into disks, wrap each in plastic and chill 1 hour or up to 1 day. Let soften slightly at room temperature before rolling.
7. Preheat oven to 375 degrees F.
8. Roll out larger dough disk on floured surface to 12” or 13” round. Transfer dough to 9” or 10” glass pie pan.
9. Fold overhanging dough under, forming double-thick rim. Crimp, forming a high-standing rim. Brush inside of crust (below rim) lightly with beaten egg glaze. Freeze crust for 15 minutes.
10. Roll out remaining dough disk on floured surface to 12” round. Cut into ½ inch wide strips with pastry wheel; set aside.
11. Make Filling:
12. Mix 1 cup sugar, cornstarch, orange or lemon peel, and nutmeg in a large bowl. Add berries and preserves, and toss to blend. Avoid crushing berries if possible.
13. Remove pie shell from freezer. Mound berry filling into crust. Place dough strips atop pie, forming lattice. Trim excess. Gently press strip ends to crust rim. Brush lattice with beaten egg glaze. Sprinkle with remaining tablespoon of sugar.
14. Place pie on baking sheet lined with foil. Bake in preheated oven until crust is golden brown and filling bubbles thickly in center, about 1 hour 15 minutes.
15. Cover edges with a foil collar if it appears to be browning too quickly. Cool on rack.
16. Serve lukewarm or at room temperature, with vanilla ice cream.
17. Happy Birthday!
Title: Sour Cream Pie Crust Dough
Ingredients:
- 6 sour cream
- 2 sugar
- 1 salt
- 3/4 all-purpose flour
- 2 1/4 cake flour
- 1/4 butter
- 1/2
Instructions:
1. Combine sour cream, water, sugar and salt in small bowl.
2. Combine both flours in large bowl.
3. Cut in butter and shortening with fingers until it resembles coarse meal.
4. Add sour cream and stir just until dough forms.
5. Turn out onto lightly-floured surface.
6. Divide in half.
7. Form each half into ball and flatten into disk.
8. Wrap each disk in plastic.
9. Refrigerate 1 hour.
10. (can be prepared up to 1 month ahead and frozen. Defrost before using.).
Title: Vanilla or Chocolate Pudding
Ingredients:
- 1/3 sugar
- 1/4 cornstarch
- 1/8 salt
- 2 3/4 milk
- 2 butter
- 1 vanilla
Instructions:
1. In a large bowl combine sugar, corn starch and salt. Blend the ingredients together.
2. Gradually stir in milk.
3. Microwave on high for 5 minutes. Then stir.
4. Microwave 5 minutes longer, stirring twice or until mixture boils.
5. Boil 1 minute.
6. Remove from microwave.
7. Add butter and vanilla.
8. Place in individual serving dishes and enjoy while still warm or cool in the refridgerator to enjoy later.
9. ***To make chocolate pudding increase sugar to 2/3 cup and add 3 tablespoons of unsweetened cocoa to the corn starch.
10. Please keep in mind that all micorwaves cook differently and to adjust the times to ones which are appropraite with yours.
Title: The Maven's Fudge Brownies
Ingredients:
- 1/4 unsalted butter
- 250 cocoa powder
- 1 eggs
- 2/3 vanilla extract
- 5 instant coffee
- 1/2 caster sugar
- 2 plain flour
- 2 1/3 walnuts
- 1 1/2 icing sugar
- 1 2/3
Instructions:
1. Preheat the oven to 180 degrees Celsius Grease and line a 30cm square pan with silicone paper.
2. Combine the chocolate, butter, cocoa powder and oil in a bowl over a pan of simmering water, stirring. Cool slightly.
3. Beat the eggs, vanilla, coffee and sugar with an electric mixer on medium speed for about 10 minutes or until thick and pale. Fold the warm chocolate mixture into the egg mixture until combined, then fold in the flour and walnuts until just combined.
4. Pour the mixture into the pan and bake for about 4o minutes or until a skewer inserted into the centre comes out with a few moist crumbs, but is not sticky.
5. Cool completely in the pan before turning out and cutting into 16 squares-dust with icing sugar before serving.
Title: Chocolate Cream Cakes
Ingredients:
- 1 3/4 unsalted butter
- 1 unsalted butter
- 2 all-purpose flour
- 2 1/2 all-purpose flour
- 2 1/4 sugar
- 2/3 dark brown sugar
- 1/2 sour cream
- 1/2 eggs
- 1/4 pure vanilla extract
- 3 baking powder
- 3 baking soda
- 1 salt
- 1 confectioners' sugar
- 1 bittersweet chocolate
- 1 vegetable shortening
- 9
- 1 1/2
Instructions:
1. Make batter: Preheat oven to 350°F Using a small brush, lightly coat three 2 1/2-inch 6-cup muffin pans with melted butter. Dust with flour, tap out excess, and set aside. Place 2 cups flour, 1 1/4 cups milk, sugar, brown sugar, cocoa, 3/4 cup butter, sour cream, eggs, 2 teaspoons vanilla, baking powder, baking soda, and salt in a large bowl. Beat using a mixer set on low speed until combined. Increase mixer speed to medium and continue to beat 3 more minutes.
2. Bake cakes: Divide batter equally between prepared pans and bake on middle rack of oven until cake tops spring back when lightly touched, 20 to 25 minutes. Cool in muffin pans on a wire rack 5 minutes. Use a knife to loosen cakes from pan sides. Invert cakes onto wire rack and cool completely.
3. Make cream filling: Whisk remaining milk and flour together in a medium saucepan until smooth. Place saucepan over medium heat and cook, stirring constantly, until thick, about 5 minutes. Remove from heat, cool to room temperature, and set aside. Using an electric mixer set on high speed, beat remaining butter and confectioners' sugar together in a medium bowl until light. Add remaining vanilla, reduce mixer speed to medium, and slowly add cooled milk mixture. Beat 1 more minute.
4. Fill cakes: Fill a pastry bag fitted with a long, narrow tip (we used a Bismark tube #230) with cream filling. Insert tip into bottom of cake and fill by gently moving tip from side to side while squeezing pastry bag, until cake begins to swell. Gently remove tip and return cake to wire rack. Fill remaining cakes and set wire rack over a baking pan.
5. Glaze cakes: In a double boiler set over simmering water, melt bittersweet chocolate and shortening together. Once melted, remove pan from heat and let sit 3 minutes. Pour about 1 tablespoon chocolate mixture on top of a cake. Use a small spatula to glaze top and smooth around sides until completely coated in a thin layer of chocolate. Repeat with remaining cakes. Freeze 3 minutes, remove, and let sit until chocolate has set, about 1 hour. Decorate cake tops with remaining cream filling, if desired.
Title: Mom's Banana Chocolate Chip Cake
Ingredients:
- 3/4 sugar
- 1 margarine
- 2 eggs
- 1/2 vanilla
- 1 flour
- 1 oatmeal
- 2 baking soda
- 1 salt
- 1 1/2 chocolate chips
- 1/2
- 6
- 1/2
Instructions:
1. In large bowl combine sugar, margarine and eggs, mix well.
2. Stir in milk, bananas, vanilla and blend thoroughly.
3. Stir in flour, soda and oats, mix well.
4. Stir in chocolate chips (and nuts if using).
5. Spread batter in greased 9 x 13 pan.
6. Bake 30-35minutes at 350 degrees.
Title: Raspberry Swirl
Ingredients:
- 3/4 butter
- 3 regular margarine
- 2 sugar
- 3 eggs
- 1 cream cheese
- 1 sugar
- 1/8 salt
- 1 heavy cream
- 1 frozen raspberries
Instructions:
1. Thoroughly combine crumbs, butter and 2 tbsp sugar.
2. Press mixture into well greased 7x11x1 1/2 inch baking dish.
3. Bake in 375*F oven about 8 minutes.
4. Cool completely.
5. Beat egg yolks in bowl with electric mixer at high speed till thick.
6. Add cream cheese, 1 cup sugar and salt; beat till smooth and light.
7. Beat egg whites till stiff peaks form.
8. Fold egg whites and whipped cream into cheese mixture.
9. Puree raspberries in processor or blender.
10. Gently swirl half of puree into cheese filling; spread mixture in crust.
11. Spoon remaining puree over top; swirl with a knife.
12. Freeze, then cover and return to freezer.
Title: Oatmeal Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 1/4 old fashioned oats
- 1/2 wheat flour
- 1/2 salt
- 1/2 baking soda
- 1/2 cinnamon
- 2 bananas
- 5 canola oil
- 6 chunky peanut butter
- 8
Instructions:
1. Mix the oats, flour, salt, baking soda and cinnamon in a large bowl.
2. Mash bananas and oil in a separate bowl using a potato masher (or something to that effect).
3. Mix the banana-oil blend into the dry ingredients.
4. Add in peanut butter, stir (an electric mixer might be best), then the mini chocolate chips.
5. Use a cookie dough scoop to place on baking sheet (with cooking spray) and flatten gently with a spatula.
6. Bake for 10-15 minute in a 370 degree oven.
Title: Basic Cupcakes
Ingredients:
- 2 eggs
- 1 vanilla
- 2/3 sugar
- 1/2 butter
- 1 flour
- 1 baking powder
- 1/2 salt
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Place all ingredients in a bowl and beat together until mixture is smooth.
3. Line muffin pan.
4. Half fill each muffin paper with batter.
5. Bake 18 to 20 minutes or until toothpick comes out clean.
6. Frost as desired.
Title: Drunken Bread Pudding With Amaretto Sauce
Ingredients:
- 4 eggs
- 3 sugar
- 1 cinnamon
- 3/4 half-and-half
- 3 almond flavored liqueur
- 10 butter
- 6 powdered sugar
- 2
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Butter 11x7-inch baking dish.
3. In bowl whisk eggs and yolks, Whisk in granulated sugar and cinnamon until blended.
4. Whisk in half and half, raisins and 2 tablespoons Amaretto until combined and sugar has dissolved.
5. Add bread; stir to coat in egg mixture.
6. Cover; refrigerate for 15 minutes. Stir and refrigerate 15 minutes more.
7. Pour bread and egg mixture into baking dish; Pour any remaining egg mixture over bread.
8. Bake 30 minutes; sprinkle with almonds.
9. Bake 10 to 15 minutes more or until set. (If top is browning too quickly, tent with foil).
10. Cool.
11. Sauce: In pot melt butter over medium heat.
12. Add remaining Amaretto; bring to a boil, stirring constantly.
13. Cook 30 seconds, reduce heat to medium.
14. Gradually whisk in powdered sugar until dissolved; remove from heat.
15. Transfer to bowl; cover and cool.
16. Serve bread pudding with sauce and if desired, whipped cream.
Title: Cake
Ingredients:
- 1 vanilla extract
- 1 ground nutmeg
- 2 cinnamon
Instructions:
1. Mix together all cake ingredients and place into tin. Bake for 1hr 30 mins - 2 hours.
2. Leave cake to cool. Mix cream cheese frosting ingredients, cut cake in half and fill, place remainder on top of cake and serve. Optional sprinkle some chopped walnuts on top.
Title: Honey Cake With Honey Nut Topping
Ingredients:
- 1/2 sugar
- 1/2 butter
- 2 eggs
- 1/2 honey
- 3/4 milk
- 1 flour
- 2 baking powder
- 2 1/2 mace
- 1/2 salt
- 1/2 honey
- 1/3 brown sugar
- 1/2 cinnamon
- 1/4 butter
- 1/2
- 1/4
Instructions:
1. Topping:
2. Mix together all ingredients and set aside.
3. Cake:
4. In large bowl cream sugar and butter.
5. Add eggs, one at a time beating after each.
6. Beat in honey; set aside.
7. In a small bowl sift together flour, baking powder, mace and salt.
8. Add to creamed mixture alternatively with milk; beating well each addition.
9. Add in almond extract.
10. Pour batter into two greased and floured round 8-inch baking pans.
11. Bake at 350°F for 35 minutes.
12. Spread each cake with honey nut topping; bake another 5 minutes.
13. Cool cakes and remove from pans.
14. Stack layers and frost with whip cream if desired.
Title: Ricotta Romanoff Sundae - South Beach
Ingredients:
- 1/2 strawberry
- 3/4 sugar substitute
- 2 strawberry
- 1/4 reduced-fat ricotta cheese
- 1 pistachios
- 1/2 mint leaf
Instructions:
1. In a blender or food processor, combine the quartered strawberries, orange peel, and sugar substitute and blend until smooth. Pour into a large bowl. Gently stir in the sliced strawberries. Cover and chill.
2. When ready to serve, evenly divide the ricotta among 2 serving bowls. Pour equal amounts of the strawberry mixture over the ricotta, then sprinkle with the pistachios. Garnish with the mint leaves.