lumicero/recipes-ing2inst huggingface dataset:
Title: Fruity Pineapple Cake
Ingredients:
- 1 brown sugar
- 1/2 butter
- 2 currants
- 1/3 raisins
- 1 crushed pineapple
- 1/2 maraschino cherry
- 2 eggs
- 2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/2 cinnamon
- 1 nutmeg
- 1 mace
Instructions:
1. Preheat oven to 300F; line an 8-inch square cake pan with foil and set aside.
2. Put sugar, butter and fruits (with juice from tinned pineapple) in a saucepan over medium to medium-low heat; note that all currants or all raisins can be used instead of both; stir often until the butter melts, then remove from heat.
3. Note that you could also do that in a microwave oven.
4. Beat eggs with a whisk until frothy in a small bowl; slowly whisk eggs into fruit mixture.
5. Combine all dry ingredients together then add all at once to wet mixture; stir well.
6. Pour into prepared pan and bake for 1-1/2- 2 hours, or until a wooden toothpick inserted in centre comes out clean.
7. When cool enough to handle, remove from pan and store in an airtight container.
Title: Lemon Cookies
Ingredients:
- 1 lemon juice
- 1 eggs
- 1/3 powdered sugar
- 2 lemon juice
- 1
- 2
Instructions:
1. Combine first 4 ingredients and roll into 1 inch balls.
2. Drop onto ungreased cookie sheet.
3. Bake 8 minutes at 350 - do not overbake!
4. Combine powdered sugar and lemon juice to make a glaze.
5. Glaze cookies after cooling.
Title: Tiramisu Di Franco
Ingredients:
- 1 heavy whipping cream
- 1/3 sugar
- 2 vanilla extract
- 1 mascarpone cheese
- 0.5 vanilla instant pudding mix
- 1/3 Kahlua
- 2 brandy
- 6 ladyfingers
- 24
- 1 1/2
Instructions:
1. Beat heavy cream with sugar and vanilla extract until stiff. Set aside.
2. Soften the Mascarpone Cheese.
3. Gently fold cream and cheese together.
4. Add the pudding mix; add Kaluha and Brandy.
5. Line an 8 x l3 inch baking dish with lady fingers that have been soaked with the coffee (and some liquor if you desire). Use the ladyfingers which are soft and pliable. The stiff ladyfingers fall apart when you try to soak them.
6. Pour 1/3 cream mix over the cake then 1/2 of Chocolate. Repeat with 1/3 of cream mix, 1/2 of Chocolate and finally 1/3 of cream.
7. Refrigerate at least 4 hours or overnight. When set, top with unsweetened cocoa.
Title: Hazelnut Cappuccino Crinkles (Cookie Mix)
Ingredients:
- 1 hazelnut syrup
- 3 instant coffee granules
- 2 egg
- 2 powdered sugar
- 1 chocolate flavored coffee
- 1/2
- 30
Instructions:
1. Heat oven to 375°F
2. In large bowl, stir cookie mix, oil, syrup, instant coffee and egg until soft dough forms.
3. Roll dough into 1-inch balls; roll in powdered sugar.
4. Place 2 inches apart onto ungreased cookie sheet.
5. Bake about 9 minutes or until set.
6. Immediately press candy piece into top of each cookie.
7. Cool 1 minute; remove from cookie sheet to wire rack.
Title: Tofu Pumpkin Custard with Gingersnap Crumble
Ingredients:
- 12 low-fat firm tofu
- 1 pumpkin
- 2/3 brown sugar
- 1 cinnamon
- 1 1/2 ginger
- 3/4 clove
- 1/2 white sugar
- 3 light margarine
- 8
- 1
- 2
Instructions:
1. Preheat oven to 350°F.
2. Spray six 6-ounce ramekins with nonstick vegetable spray.
3. To make the gingersnap topping: In a small bowl, stir together the gingersnap crumbs and sugar.
4. Using a grater, shred the light butter and add it to the gingersnap mixture.
5. With a pastry blender or two knives, cut in the light butter until the mixture resembles coarse crumbs.
6. Set aside.
7. To Make the Custards-------------.
8. In a food processor or blender, purée the tofu until smooth.
9. Add the pumpkin, brown sugar, rum extract, cinnamon, ginger and cloves.
10. Purée until blended.
11. Add the egg whites and mix just until blended (do not overmix).
12. Divide the pumpkin mixture among the six custard cups.
13. Bake for 20 minutes.
14. Remove the custard cups from the oven and sprinkle the gingersnap topping over the pumpkin mixture.
15. Return to the oven and bake an additional 20 minutes, until the edges of the custard separate from the cups.
Title: Easiest & Chewiest Saucepan Blondies!
Ingredients:
- 1/4 butter
- 1 brown sugar
- 1 egg
- 2 vanilla
- 1 flour
- 1/4 salt
- 6
- 1/4
Instructions:
1. Melt Butter in heavy saucepan.
2. Cook for 2-4 minutes.
3. Add Brown Sugar - mix well.
4. Cool 10 minutes (scrap into another bowl to cool faster if you'd like).
5. Mix in Egg and Vanilla.
6. Add Flour and mix well.
7. Add chips*.
8. Spread into greased 8" square baking dish.
9. Sprinkle nuts on top (press in lightly).
10. Bake 350 degrees for 22-27 minutes or until set.
11. Cool
12. Cut into squares and ENJOY!
13. *You can add dark or white chocolate , butterscotch, or peanut butter chips.
14. and/or toffee bits! Or none at all! A 1/2 cup of Shredded Coconut would be yummy too!
Title: Granny's Pound Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 5 eggs
- 2 plain flour
- 1 vanilla
Instructions:
1. Cream butter and sugar. Add eggs one at a time. Add the flour and mix well.
2. Add vanilla stir and pour into a bundt pan. Bake at 325 degrees for 1 hour.
Title: Fresh Apple Cake With Sweetened Butter Sauce
Ingredients:
- 4 baking apples
- 2 sugar
- 2 all-purpose flour
- 1 1/2 baking soda
- 2 ground cinnamon
- 1 salt
- 2 eggs
- 3/4 pure vanilla extract
- 2 pecans
- 1 margarine
- 1/2 sugar
- 1 pure vanilla extract
- 1 heavy whipping cream
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 9-inch-by 13-inch baking pan; set aside.
3. In a medium mixing bowl, stir together the apples and 2 cups sugar.
4. In another medium mixing bowl, thoroughly combine the flour, soda, cinnamon, and salt.
5. Add the flour mixture to the apple-sugar mixture; stir well; set aside.
6. Place the eggs into a small mixing bowl and beat well with an electric mixer or hand held egg beater. Add the oil and 2 teaspoons vanilla extract; beat.
7. Stir the egg mixture into the apple mixture, blending until thoroughly moistened.
8. Stir in the pecans.
9. Pour the batter into the prepared pan. Bake at 350 degrees for 50 minutes or until cake springs back when lightly pressed. Serve with warm Sweet Butter Sauce.
10. SWEET BUTTER SAUCE INSTRUCTIONS: In a small, heavy-duty saucepan, over low heat, melt the magarine. Add the sugar, vanilla, and heavy whipping cream or evaporated milk; stir. Bring the mixture to a boil over medium-high heat and cook 3 minutes. Serve warm.
Title: Flat Belly Diet Chocolate Cake With Maple Frosting
Ingredients:
- 1 sugar
- 1 buttermilk
- 1 eggs
- 2 vanilla extract
- 1 whole wheat pastry flour
- 1 1/2 all-purpose flour
- 1 cocoa powder
- 1/2 baking soda
- 1 1/2 salt
- 1/4 maple syrup
- 3/4 cream of tartar
- 3
- 1/2
Instructions:
1. Preheat the oven to 35o degrees.
2. Coat two 9" round pans with cooking spray.
3. Beat the sugar and mayonnaise in a large bowl with an electric mixer at medium speed until well blended.
4. Beat in the buttermilk, eggs and vanilla extract.
5. Add the flours, cocoa, baking soda and salt and beat just until blended.
6. Spread the batter in the pans.
7. Bake for 25 minutes or until a wooden pick comes out clean.
8. Place on a wire rack and let cool completely.
9. Frosting:
10. Combine the syrup, egg whites, and cream of tartar in the top of a double boiler.
11. Beat with an electric mixer on high until well blended.
12. Place over rapidly boiling water and beat for 4-7 minutes or until stiff peaks form.
13. Remove the top of the double boiler from the water and continue beating for 3-5 minutes or until thickened and fluffy.
14. Place one cake layer on a serving plate.
15. Spread 1 cup of the frosting over the cake.
16. Top with the second cake layer.
17. Spread the remaining frosting over the top and sides of the cake.
Title: Streusel Strawberry Bars
Ingredients:
- 1 butter
- 1 margarine
- 1 sugar
- 2 egg
- 3/4 all-purpose flour
- 10 pecans
Instructions:
1. Preheat oven to 350.
2. Combine butter and sugar in large mixer bowl.
3. Beat at low speed, scraping bowl often, untill well blended.
4. Add egg and flour.
5. Beat untill mixture is crumbly, 2-3 minutes.
6. Stir in pecans.
7. Reserve 1 cup crumb mixture; press remaining crumb mixture onto bottom of greased 9 inch square baking pan.
8. Spread preserves to within 1/2 nch of edge of crust.
9. Crumble reserved crumb mixture over preserves.
10. Bake for 40-50 minutes ot untill lightly browned. Cool completely.
11. Cut into bars.
Title: Pumpkin Flans
Ingredients:
- 1 sugar
- 1/4 water
- 12 sugar
- 2/3 solid pack pumpkin
- 1 vanilla extract
- 4 nutmeg
- 2
- 1/2
Instructions:
1. Cook 1 cup sugar and water in heavy medium saucepan over low heat, stirring until sugar dissolves.
2. Increase heat and boil without stirring until caramel color, about 8 minutes.
3. Immediately divide caramel mixture among 12 1-cup ramekins or souffle dishes.
4. Position rack in lowest third of oven and preheat to 350 degrees.
5. Beat yolks and 2/3 cups sugar in large bowl until well blended.
6. Stir in pumpkin, cream,vanilla and nutmeg.
7. Pour mixture into prepared ramekins.
8. Place ramekins in large baking pan; add enough simmering water to come halfway up sides of ramekins; bake 5 minutes.
9. Reduce temperature to 325 degrees and continue baking until tester inserted 1/8-inch from edge comes out clean, about 30 minutes,.
10. (Centers will not be completely set.).
11. Remove from water and cool thoroughly.
12. (Can be prepared 1 day ahead; chill.).
13. Run knife around edge of each flan and invert onto plate.
14. Spoon any caramel remaining in ramekins over flans.
15. Serve chilled or at room temperature.
Title: Holy Cannoli Cake
Ingredients:
- 1 milk
- 1/2 vanilla flavor instant pudding and pie filling mix
- 1 ricotta cheese
- 1/2 Cool Whip
- 1
Instructions:
1. Pour milk and orange extract into large bowl. Add pudding mix. Beat with wire whisk until well blended. Stir in ricotta and 1/2 of the chocolate.
2. Spread 1/3 of the pudding mixture onto bottom slice of cake. Repeat layers twice, ending with top cake slice.
3. Microwave remaining chocolate in small microwavable bowl on high 45 seconds to 1 minute or until almost melted; stir until completely melted. Stir in whipped topping. Spread evenly over top and sides of cake.
Title: Molasses Cookies With Baked -On Frosting
Ingredients:
- 2 1/4 all-purpose flour
- 2 ground cinnamon
- 1 ground ginger
- 1/2 salt
- 1 baking soda
- 2/3 brown sugar
- 1/2 butter flavor shortening
- 2/3 light molasses
- 1 egg
- 1/3 all-purpose flour
- 1/3 margarine
- 1 1/2 hot water
Instructions:
1. Preheat oven to 375°.
2. Lightly grease cookie sheets.
3. In a medium bowl, combine flour, cinnamon, ginger, salt and soda.
4. In a large bowl, beat together brown sugar, shortening, molasses and egg until well blended.
5. Stir in the flour mixture.
6. Prepare the frosting.
7. Roll out the dough to a 1/4 inch thickness on a floured surface. Cut into desired shapes.
8. Place on greased baking sheet 1 inch apart.
9. Frost the cookies.
10. Bake 7-8 minutes or until edges are firm.
11. Transfer to wire racks to cool.
12. Makes about 3 1/2 dozen 3 inch cookies.
Title: Rogene's Coconut Cream Dessert
Ingredients:
- 1 all-purpose flour
- 2 sugar
- 1/2 butter
- 1/2 pecans
- 1 cream cheese
- 1 powdered sugar
- 1 milk
- 4 instant coconut cream pudding mix
- 3 flaked coconut
- 1/2
Instructions:
1. In a bowl, combine the flour and sugar; cut in butter until crumbly.
2. Stir in the pecans. Press into a greased 13x9x2 in baking dish. Bake at 325 deg for 20-25 minutes or until edges are lightly browned. Cool on a wire rack.
3. In a small mixing bowl, beat the cream cheese and powdered sugar until smooth.
4. Fold in 1 cup whipped topping and spread over the crust.
5. In a bowl, whisk milk and pudding mixes for 2 minutes; let stand for 2 minutes or until soft-set.
6. Spread over cream chsse mixture. Top with remaining whipped topping.
7. Sprinkle with coconut. Refrigerate overnight.
Title: Kids Love S'mores Pops!!
Ingredients:
- 1 large marshmallows
- 1 chocolate chips
- 1 graham crackers
Instructions:
1. Crush grahm crackers in a big zip lock bag until they are like bread crumbs.
2. Place crumbs in a bowl.
3. Melt chocolate in a double boiler or in the microwave (my mom did this part) stirring often until smooth.
4. Stick a toothpick in a marshmallow and dip in chocolate all the way then in grahm cracker crumbs half way.
5. Set on wax paper to dry.
6. EAT!
Title: Coconut Banana Cake
Ingredients:
- 1 water
- 1 banana
- 2/3 eggs
- 3 sweetened flaked coconut
- 3/4 powdered sugar
- 4 butter
- 1/2 milk
- 1/4 vanilla extract
- 1 sweetened flaked coconut
- 1/2
Instructions:
1. Heat oven to 350°F Grease and flour 2 (9-inch) round cake pans. Set aside.
2. Combine cake mix, 1 cup water, banana and eggs in large bowl. Beat as directed on package. Stir in 3/4 cup coconut.
3. Pour batter evenly into prepared pans. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. (Run knife around side of pans before removing.) Cool completely.
4. Meanwhile, combine 2 cups powdered sugar, butter, milk and extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Gradually add remaining powdered sugar, mixing until well blended.
5. Place 1 cake layer onto serving plate; spread with 1/2 cup frosting. Cover with second cake layer; spread top and sides of cake with remaining frosting. Sprinkle with toasted coconut.
6. VARIATION: Cake can be baked in a greased and floured 13x9-inch baking pan. Bake at 350°F for 30 to 40 minutes.
7. Recipe Tip
8. To toast coconut, spread coconut into single layer on ungreased baking sheet. Bake at 350°F, stirring occasionally, for 5 to 7 minutes or until lightly browned.
Title: Blueberry Cobbler
Ingredients:
- 1 blueberries
- 1 sweetened condensed milk
- 2 lemons, rind of
- 3/4 butter
- 2 margarine
- 2 butter
- 1/2 margarine
- 1/2 biscuit mix
- brown sugar
- vanilla ice cream
Instructions:
1. Preheat oven to 325 degrees.
2. Combine blueberries, condensed milk, and lemon peel in bowl.
3. In large bowl, cut 3/4 cup butter into 1 1/2 cups biscut mix until crumbly; add blueberry mixture.
4. Spread in greased 9-inch square baking pan.
5. In small bowl, combine remaining biscuit mix and brown sugar; cut in remaining butter until crumbly.
6. Add nuts, sprinkle over cobbler.
7. Bake 1 hour or until golden brown.
8. Serve warm with ice cream and blueberry sauce.
Title: Sweet Coconut Rice With Caramelized Pineapple
Ingredients:
- 1 sweetened condensed milk
- 1 unsweetened coconut milk
- 1/2 sweetened flaked coconut
- 4 pineapple
- 1 light brown sugar
- 1/2
Instructions:
1. In a 2-quart pan, combine sweetened condensed milk, coconut milk, and flaked coconut; bring to a boil.
2. Reduce heat to low, stirring once or twice; simmer for 5 minutes.
3. Add glutinous rice and stir until it is evenly moistened.
4. Remove pan from heat and cover.
5. Caramelized Pineapple: Cut crown from pineapple, then cut off shell.
6. Cut pineapple lengthwise into quarters.
7. rim off core and cut each quarter into 3 wedges.
8. Place in a large bowl, sprinkle with brown sugar, and toss to evenly coat.
9. Spread pineapple on a foil-lined rimmed baking sheet.
10. Preheat broiler.
11. Broil pineapple 3 to 4 inches from heat, turning once, until sugar melts but does not burn, about 2 minutes.
12. To serve, scoop rice into bowls and serve with pineapple wedges.
13. Garnish with toasted coconut and mint.
Title: Maple Baked Apples with Toasted Oats and Almonds
Ingredients:
- 4 granny smith apples
- 6 maple syrup
- 3/4 cinnamon
- 1/4 ground nutmeg
- 1/2 rolled oats
- 1/2 whole wheat flour
- 2
Instructions:
1. Preheat oven to 400 degrees F.
2. Combine apples and 2 tbsp of the maple syrup in a large nonstick skillet over medium-high heat.
3. Saute until apples are tender, about 10 minutes.
4. Transfer apples to a 9-inch pie plate and set aside.
5. In a small bowl, whick together remaining 4 tbsp maple syrup, cinnamon, and nutmeg.
6. Add oats, almonds, and flour and mix well.
7. Spread mixture over apple slices.
8. Bake 40 minutes, until top is golden brown.
9. Cool slightly before serving.
Title: Raspberry Ribbons
Ingredients:
- 1 pecans
- 1/2 margarine
- 1/2 butter
- 1 egg
- 1 powdered sugar
- 1/2 water
- 2 1/2
- 1/2
Instructions:
1. Greas and flour 13x9 pan.
2. In large bowl combine cake mix, nuts, margarine and egg at low speed of mixer until crumbly.
3. Press into prepared pan.
4. Spread preserves over top.
5. Bake at 350 for 20-25 minutes until edges are lightly browned.
6. Combine powdered sugar, water and almond extract until smooth.
7. Drizzle over warm cake.
8. Cool.
Title: Mexican Fruitcake
Ingredients:
- 2 flour
- 2 eggs
- 1 crushed pineapple
- 2 sugar
- 1 baking soda
- 1 cream cheese
- 1 butter
- 1/2 powdered sugar
- 2 vanilla
- 1
Instructions:
1. Combine eggs, pineapple, sugar, soda, and nuts.
2. Bake at 350 for 45 minutes.
3. To make the icing, combine cream cheese, butter, powdered sugar, and vanilla.
4. Ice cake while still hot from the oven.
Title: Chocolate Fudge Peanut Butter Stuffed Cookies
Ingredients:
- 1 creamy peanut butter
- 1/2 granulated sugar
- 1 egg
- 1 butter
- 1 granulated sugar
- 3/4 light brown sugar
- 2 eggs
- 1 pure vanilla extract
- 1 3/4 all-purpose flour
- 1 baking soda
- 1/2 kosher salt
- 1 1/2 chocolate chips
- 1 cocoa powder
Instructions:
1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.
2. Place peanut butter and sugar into a medium bowl, mix to combine then add egg, mixing until well combined. Set aside.
3. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.
4. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chips, slowly mixing until just combined. With a small cookie scoop, scoop peanut butter cookie dough into your hand. With a medium cookie scoop, scoop chocolate dough on top and on bottom of peanut butter dough. With hands, press chocolate dough around peanut butter dough, forming into a cookie shape. Place onto prepared baking sheet, about 1 inch apart from each other. Bake for 14 to 16 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.
Title: Cider Sauce
Ingredients:
- 1 apple cider
- 1/3 brown sugar
- 1 butter
- 1 lemon juice
- 1/8 ground cloves
- 1 cornstarch
- 1 water
Instructions:
1. In a small bowl or cup, combine the cornstarch and water. Set aside.
2. In a small saucepan, combine all other ingredients and cook over medium heat, stirring occasionally until it comes to a full boil.
3. Add cornstarch mixture and continue to cook while stirring constantly until sauce is thickened.
Title: Old Fashioned Date Pudding
Ingredients:
- 1 dates
- 1 hot water
- 1 baking soda
- 1 white sugar
- 2 butter
- 1 egg
- 1 1/2 flour
- 1 baking powder
- 1/2 pecans
- 1 brown sugar
- 2/3 water
- 2/3 dates
Instructions:
1. Mix together 1 cup dates, 1 cup hot water and baking soda. Let stand several minutes.
2. Add remaining ingredients (white sugar, butter, egg, flour, baking powder and pecans). Mix well.
3. Pour into 9x9 inch greased pan.
4. Bake at 400 degrees for 30 minutes.
5. Mix brown sugar, 2/3 cup water and 2/3 cup dates in saucepan.
6. Cook for 3 minutes over medium heat,stirring constantly.
7. Pour on top of date pudding immediately, or it can be spooned on after it is cut into pieces.
8. Top with whipped cream.
Title: Pineapple Pepper Sauce
Ingredients:
- 1/2 pineapple
- 1/2 sugar
- 1 fresh coarse ground black pepper
Instructions:
1. Place all ingredients in a pan over high heat.
2. When mixture comes to a boil, reduce to a simmer and cook for 30 minutes.
3. Serve warm over vanilla or coconut ice cream.
Title: Chocolate Fudge-Toffee-Caramelized Pecan Torte with Coffee Whipp
Ingredients:
- 2 1/2 pecan pieces
- 1/2 sugar
- 1/4 salt
- 1/2 butter
- 8 heavy cream
- 1 butter
- 1/4 light corn syrup
- 2 instant coffee powder
- 2 eggs
- 2 light brown sugar
- 4 butter
- 1 1/2 heavy cream
- 1 instant coffee powder
- 3 powdered sugar
- 2
- 3/4
Instructions:
1. MAKE THE PECAN LAYER: Preheat oven to 350*F.
2. Lightly grease the bottom and sides of a 10" springform pan; line the bottom with a circle of waxed paper and grease the paper.
3. In a food processor, process the pecans, sugar, and salt until finely chopped.
4. In a medium bowl, combine the pecan mixture and melted butter; press firmly and evenly into the prepared pan.
5. Freeze for 10 minutes, or until very cold.
6. Bake for 15 minutes, or until the edges begin to brown.
7. Cool completely on a wire rack.
8. Cover pan tightly with plastic wrap and chill for 1 hour, or until cold and firm.
9. MAKE THE FUDGE LAYER: Melt the chocolate with the heavy cream in a saucepan over low heat, stirring often, until smooth; remove pan from heat.
10. Stir in the butter until melted and well combined; stir in the corn syrup.
11. Transfer the mixture to a medium bowl; set over another bowl of ice water.
12. Stir the fudge until it has cooled and begins to thicken.
13. Remove plastic wrap from the pecan layer; spread the fudge evenly over the pecans.
14. Cover loosely with plastic wrap and chill for 1 hour, or until cold and firm.
15. MAKE THE TOFFEE LAYER: Melt the chocolate with the instant coffee over low heat, stirring often, until smooth; remove pan from heat.
16. Using an electric mixer on medium-high speed, beat in the eggs, one at a time, beating well after each addition.
17. Gradually beat in the brown sugar; mix for 1 minute, or until light and fluffy.
18. While continuing to beat, gradually add the butter and mix until smooth.
19. Remove plastic wrap from the fudge layer; evenly spread the toffee mixture over the fudge.
20. Cover the surface with plastic wrap and freeze 1-2 hours, or until very firm.
21. MAKE THE FROSTING: In a small saucepan over low heat, warm 1/3 cup of the heavy cream with the instant coffee, stirring until the coffee has dissloved.
22. Transfer the cream to a small bowl; set in a larger bowl filled with ice water and stir until it is very cold.
23. In a chilled bowl, beat the remaining cream with the coffee-cream mixture and powdered sugar until stiff and holds its shape when cut into with a knife.
24. ASSEMBLE THE TORTE: Remove the torte from the freezer; uncover it.
25. Loosen edges from sides of pan; remove sides.
26. Rest the frozen torte on its side; using a sharp knife, separate torte from the bottom of the pan; peel off the waxed paper.
27. Place the torte, pecan-layer down, on an inverted 10" round cake pan.
28. Reserve 3/4 cup of the whipped cream mixture for garnish.
29. Spread about 2/3 of the remaining cream in a thick, even layer on top of the torte.
30. Frost the sides with the remaining 1/3 cup of the cream; lightly sprinkle with grated chocolate.
31. Decoratively pipe reserved cream on individual servings.
32. Serve chilled.
Title: Crunchy Pound Cake
Ingredients:
- 1/2 butter
- 1/2 shortening
- 2 sugar
- 2 flour
- 6 eggs
- 2 vanilla
- 1 salt
- 1/2
Instructions:
1. Preheat oven to 325º.
2. Grease and flour bundt pan.
3. Combine butter and shortening in mixer bowl.
4. Add eggs and blend well.
5. Add other ingredients.
6. Beat on medium speed for 10 minutes.
7. Pour into pan.
8. Bake 70 minutes or until golden brown.
9. Cool in pan 10 minutes.