lumicero/recipes-ing2inst huggingface dataset:
Title: Black Forest Bread Pudding
Ingredients:
- 1/3 butter
- 12 ground cinnamon
- 1 sugar
- 2 eggs
- 1/2
- 3 1/4
- 3/4
- 8
- 1/2
Instructions:
1. Butter a 3 quart rectangular baking dish with some of the butter.
2. Spread remaining butter on bread slices.
3. Place bread slices in baking dish, overlapping, if necessary, to fit.
4. Sprinkle with frozen cherries, half the chocolate pieces, and the cinnamon; set aside.
5. In a medium saucepan combine remaining chocolate pieces, 1 cup of the whipping cream, and the sugar. Heat and stir till the chocolate is melted. Gradually stir in remaining cream.
6. Beat eggs in a very large bowl.
7. Stir in melted chocolate mixture and almond extract.
8. Slowly pour over bread in dish.
9. Cover and chill 2 hours or overnight.
10. Preheat oven to 325 degrees.
11. Uncover bread pudding and place baking dish on a foil lined baking sheet.
12. Bake for 70 to 80 minutes or until an instant read thermometer register 160 degrees when inserted into middle.
13. Cool on a wire rack at least 45 minutes.
14. Serve warm.
15. Garnish with whipped cream and almonds.
Title: Almond Cookies
Ingredients:
- 150 self-raising flour
- 80 confectioners' sugar
- 1/2 salt
- 1/2 baking soda
- 110 vanilla
- 1/2 milk
- 3/8 water
- 1/2
- 1
Instructions:
1. Sift together flour, icing sugar, salt and baking soda into a large bowl.
2. Stir ground and chopped almonds into flour mixture.
3. Using a spoon or your hands, stir in oil and vanilla until mixture forms a soft ball of dough.
4. Pinch off teaspoonfuls of dough and roll into small balls. Place on baking sheet and flatted slightly. Alternatively, to get a uniform shape, you can mould the dough in a bottle cap. Line the cavity of a bottle cap with cling wrap and press dough into the cavity until it is level with the top of the cap. Pull out the cling wrap to release the dough. Place moulded cookie onto a baking tray.
5. Brush cookies with egg/ milk wash and bake at 170C for about 15 minutes until the cookie tops have dried out and the bottoms are golden brown.
Title: Dunking Platters
Ingredients:
- 2 butter
- 2 margarine
- 2 brown sugar
- 4 granulated sugar
- 2 eggs
- 2 vanilla
- 2 oatmeal
- 2 baking powder
- 2 baking soda
- 4 flour
- 1 1/2 raisins
- 1 dates
Instructions:
1. Blend together butter and sugar.
2. Stir in eggs and vanilla.
3. Mix in cornflakes and oatmeal.
4. Sift together flour, soda and baking powder and add to first mixture.
5. Add raisins or dates and coconut or nuts.
6. Place far apart as they will spread.
7. Bake at 350 12-15 minutes.
Title: Kate's Maple Creme Brulee
Ingredients:
- 1 heavy cream
- 6 granulated sugar
- 12
- 15
- 2
Instructions:
1. Heat heavy cream, whole milk and granulated sugar over double boiler until sugar is dissolved (110F). DO NOT WHIP. Stir only.
2. Place in a large mixing bowl. Slowly add 1/3 of cream mixture to egg yolks, stirring to temper egg yolks.
3. Add remaining cream mixture. Stir to blend well.
4. Add maple extract to previous mixture.
5. Strain mixture through fine mesh strainer.
6. Pour mixture into serving dishes that have been place into two cake pans. Add enough water in the bottom of each cake pan to fill 1/4 the way up the serving dishes.
7. Bake in a low oven -- 275 degrees -- for approximately 2 to 2 1/2 hours. The desserts should be "set" firm but not hard, with a little wiggle when you shake it gently.
8. Sprinkle cooled custards with sugar and melt with a torch.
Title: Lemon Cheese Bars
Ingredients:
- 1 eggs
- 2 cream cheese
- 1/3 sugar
- 1 lemon juice
- 1/3
- 1
Instructions:
1. Mix dry cake mix, 1 egg, and 1/3 cup vegetable oil until crumbly.
2. Reserve 1 cup of the mixture.
3. Pat remaining mixture in a lightly sprayed 9 by 13 in pan.
4. Bake 15 minutes at 350 degrees, and let cool.
5. In a bowl, beat cheese, sugar, lemon juice, and 1 egg until smooth.
6. Spread over baked layer.
7. Sprinkle with reserved crumb mixture.
8. Bake 15-25 minutes at 350 degrees.
9. Let cool and cut into bars.
Title: Vanilla Cupcakes
Ingredients:
- 2 eggs
- 3/4 granulated sugar
- 1/2 buttermilk
- 1/2 flour
- 1 1/4 salt
- 1/4 baking powder
- 1 1/4 vanilla extract
- 1 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Beat sugar and eggs together, using an electric mixer, for 30 seconds on medium speed. Add oil and vanilla extract. Beat for 1 minute.
3. Sift dry ingredients together.
4. Add flour mixture and buttermilk alternately to creamed mixture, beginning and ending with flour. Continue to beat, until just mixed.
5. Line cupcake pans with paper liners, spoon cupcake batter into liners, until 1/2 to 2/3 full.
6. Bake 20 to 25 minutes, or until toothpick inserted in center comes out clean.
7. Cool 5 minutes in pans, then remove and place on wire rack to cool completely.
Title: Bestest Apple Cake
Ingredients:
- 2 eggs
- 1 1/2 sugar
- 1 1/2 flour
- 2 baking powder
- 1 apple
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Combine eggs and sugar in a mixing bowl. Then add the flour, baking powder, apple and nuts (if using). Mix with wooden spoon until all is combined.
3. Pour into greased cake tin.
4. Bake for 10-20 minutes.
Title: Jane Benet's Fruitcake
Ingredients:
- 1 pecans
- 1/2 walnuts
- 1/4 citron
- 1 lemon, rind of
- 1/2 seedless raisins
- 1/2 dried fig
- 1/2 dates
- 1 dried currant
- 2 brandy
- 1 cinnamon
- 1 allspice
- 1 nutmeg
- 1 clove
- 4 butter
- 1/2 brown sugar
- 2 molasses
- 1/2 eggs
- 2 all-purpose flour
- 1 salt
- 1
- 12
- 1
- 2
- 1
Instructions:
1. Preheat the oven to 275 or 300 degrees.
2. Chop the nuts and fruits (grind the dates and figs--they're very sticky) and combine them in a bowl.
3. Add the brandy, jam and spices; mix well.
4. Cream the butter, add the sugar, molasses and beaten eggs; mix thoroughly.
5. Add the flour and salt and mix to a batter consistency.
6. Pour over the fruit mixture and stir to combine. A little more flour may be needed, or a little more brandy. What dough there is should be fairly stiff, not runny.
7. Grease pans well, then line with heavy waxed or parchment paper.
8. Fill the pans three fourths full and bake until a straw comes out clean (probably from 2 to 3 hours, depending on sizes). Have a pan of hot water in the bottom of the oven for moisture during baking.
9. When done, turn out the cakes onto racks to cool.
10. Pour a little brandy slowly over the top of each one.
11. In 15 minutes, invert onto waxed paper, remove the baking paper and pour more brandy slowly over each cake. This must be done gradually, but a warm cake absorbs the liquid much better than a cold one.
12. When completely cool, wrap the cakes well and store in airtight containers for at least 1 month before slicing. Yields about 17 pounds of fruitcake.
Title: Purdue Caramel Apple Salad
Ingredients:
- 1 pineapple tidbits
- 2 mini marshmallows
- 1/2 sugar
- 1 flour
- 2 cornstarch
- 1 cider vinegar
- 8 egg
- 3 -4 Cool Whip
- 1 apples
- 1/2 maraschino cherry
Instructions:
1. Drain pineapple very well; reserve 1/2 cup liquid and set aside. In a large bowl, combine drained pineapple and marshmallows. Allow this to sit so the marshmallows will soften while you are making the pudding.
2. Pudding directions: In a saucepan, whisk flour and sugar together. Pour in 1/2 cup pineapple juice and beaten egg. Cook over medium heat, stirring until it comes to a boil. Allow to boil 1-2 minutes while whisking to thicken. Cover surface with Saran Wrap and cool (can use ice bath for quicker cooling).
3. Add cooled pudding to pineapple/marshmallow mixture. Stir in diced apples and Cool Whip.
4. Place in 9x13 pan, sprinkle with nuts and cherry halves.
5. Note - if this sits overnight, there will be some liquid on the bottom, which can be removed so the salad doesn't get "runny".
Title: Bread and Butter Pudding
Ingredients:
- 75 butter
- 6 light brown sugar
- 50 eggs
- 1 milk
- 50
- 3
- 600
Instructions:
1. Pre-heat oven to 170 °C / 325 °F / Gas 3.
2. Butter a 1.1 litre (2 pint) oven-proof dish.
3. Butter the bread, then cut off the crusts and cut the slices into triangles, squares or fingers.
4. Arrange half the bread in the dish. Scatter over the dried fruit, mixed peel and half the sugar, then add the remaining bread.
5. Beat together the eggs and milk, then pour into the dish.
6. Sprinkle with the remaining sugar and leave to stand for at least 30 minutes.
7. Bake for 35-40 minutes until set and crisp on top.
Title: Apple Crisp
Ingredients:
- 2 granulated sugar
- 1/4 flour
- 2/3 brown sugar
- 2/3 cinnamon
- 3/4 - 1 quick oats
- 1 butter
- 1/2
Instructions:
1. Place apple pie filling in a 10x10 baking pan.
2. Sprinkle the granulated sugar over filling evenly.
3. In a bowl combine flour,brown sugar,cinnamon and butter.
4. Mix until crumbly.
5. Sprinkle over filling.
6. Bake at 375 degrees for 30 minutes or until top is golden brown.
7. Can be served warm with vanilla ice cream.
8. But is just as good without.
Title: Classic Pecan Pie
Ingredients:
- 1 Karo light corn syrup
- 3 eggs
- 1 sugar
- 2 butter
- 1 pure vanilla extract
- 1 1/2 pecans
- 1
Instructions:
1. Preheat oven to 350°F.
2. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
3. Bake on center rack of oven for 60 to 70 minutes. Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done.
4. Cool for 2 hours on wire rack before serving.
Title: Raspberry Filled Sugar Cookie Dough
Ingredients:
- 1/2 butter
- 2/3 granulated sugar
- 1 egg
- 1/4 vanilla extract
- 1 2/3 flour
- 3/4 baking powder
Instructions:
1. Preheat oven to 400°F.
2. Cream together butter and sugar until smooth.
3. Beat in egg and vanilla.
4. Sift together flour, baking powder, and add to creamed mixture. Mix to combine.
5. Roll dough into a log on plastic wrap and refrigerate for at least 1 hour.
6. Slice roll into 1/4-1/2 inch disks. Shape dough into 1 inches balls then press a thumb print in the middle and fill with raspberry preserves before baking.
7. Place 1-inch apart on ungreased cookie sheets. Bake 7-10 minutes Cool completely before removing from sheets.
Title: Rocky Road Brownies
Ingredients:
- 1 chocolate chips
- 1 1/4 miniature marshmallows
- 1 butter
- 1/2 margarine
- 1 sugar
- 1 vanilla
- 2 eggs
- 1/2 flour
- 1/3 baking powder
- 1/2 salt
- 1/2
Instructions:
1. Heat oven to 350 degrees. Grease a 9 inch square baking pan.
2. Stir together chocolate chips, marshmallows and nuts; set aside.
3. In large microwave safe bowl, place butter. Microwave on high (100% power) for 1 to 1 1/2 minutes or until melted. Add sugar, vanilla and eggs, beating with spoon until well blended. Add flour, cocoa, baking powder and salt; blend well.
4. Spread batter into prepared pan. Bake 22 minutes. Sprinkle chocolate chip mixture over top. Continue baking 5 minutes or until marshmallows have softened and puffed slightly.
5. Cool completely. With wet knife, cut into squares.
Title: Basic Shortcrust Pastry
Ingredients:
- 250 flour
- 125 unsalted butter
- 1 egg
- 1 salt
- 1 water
Instructions:
1. Process flour, butter and a pinch of salt in a food processor until the mixture looks like breadcrumbs.
2. Whisk the egg and 1 T chilled water in a bowl until combined. Add to the flour mixture while the food processor is running. Process until the dough forms large clumps before it form s a ball.
3. Turn the dough out onto a work surface eg onto baking paper, and knead gently to bring together. form into a disc for a round tart or a log for a rectangular tart. Wrap in plastic wrap and refrigerate overnight or for at least 2 hours.
Title: Tri-Chocolate Chip Cookies
Ingredients:
- 1 unsalted butter
- 1 dark brown sugar
- 1/2 white sugar
- 2 eggs
- 2 vanilla
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 salt
- 2/3 white chocolate chips
- 2/3 pecans
- 2/3
- 1
Instructions:
1. Preheat the oven to 375.
2. Line 2 cookie sheets with parchment paper or a silicone mat.
3. In a large mixing bowl whisk together the melted butter and sugars.
4. Whisk in the eggs and vanilla and mix well. Combine the flour, baking powder and salt and sift into the butter mixture, stirring with a rubber spatula to blend well.
5. Add the chocolate chips and pecans; stir to combine.
6. Using a #20 cookie scoop or a 1/4 cup measure, scoop balls of dough, placing them at least 3 inches apart on the cookie sheet.
7. Flatten gently to form 2 1/2 to 3 inch discs. Bake 12-15 minutes, until just golden brown around the edges, but still pale in color.
8. Remove from the oven, slide the paper or mat onto a metal rack to cool.
Title: Pumpkin Cheesecake Tart or Mini Bites
Ingredients:
- 3/4 graham cracker crumbs
- 1 light brown sugar
- 1 1/2 butter
- 1/4 cinnamon
- 1 cream cheese
- 1/2 canned pumpkin puree
- 1 canned pumpkin puree
- 1 egg
- 2 sour cream
- 1/2 sugar
- 1/2 cinnamon
- 1/8 ground nutmeg
- 1 clove
- 1 flour
- 1/2 vanilla
- 8
Instructions:
1. Preheat oven to 350°F.
2. Place an ovenproof glass pie plate in oven, 1/2 to 3/4 with water
3. Prepare crust: by combining crust ingredients in a small bowl. Mix to combine with a fork.
4. For 9" tart: Add the graham crumbs into a 9" tart pan. Spread along the bottom and at least halfway up the sides, taking care to even out the crust and tamp down, I used the bottom of a metal measuring cup.
5. For mini tarts: Add one rounded tablespoon of moist crust crumbs into each mini cheesecake space. Use a small bottle (such as a spice bottle, or a shot glass) to press down the crumbs, to form a crust.
6. Prepare the filling: Beat the cream cheese until very smooth. Add pumpkin, eggs, sour cream, sugar and spices. Blend until well combined. Add flour and vanilla, and beat until well combined and no lumps.
7. Pour or spoon filling into prepared crusts. / Divide batter among the muffin tins.
8. TART, bake for 25-30 minutes. Remove from oven and cool.
9. MINI CHEESECAKES, bake in pre-heated oven for 17- 20 minutes. Remove from oven and cool.
10. When completely cooled, cover lightly with plastic wrap and refrigerate for 2 hours minimum.
11. Serving options: Top with a dollop of whipped cream or if using a topping (you can pipe it on with a frosting bag & tip) , Cool Whip works best and holds up for hours, even overnite. DELISH!
Title: Sweet Clafoutis
Ingredients:
- 4 eggs
- 3/4 sugar
- 1 salt
- 1/2 all-purpose flour
- 2 sour cream
- 7 cherries
- 7
- 12
Instructions:
1. Preheat oven to 350 degrees.
2. Butter and flour a 9" pie plate (not deep dish), or 6 individual oven-safe ramekins.
3. Whisk the eggs with the sugar and salt until pale yellow and thick.
4. Sift flour and ground almonds together and fold into egg mixture. Stir in sour cream and milk.
5. Spread cherries evenly across the bottom of prepared dish. Pour batter over the cherries. Bake for 35 minutes (20 minutes for ramekins), or until golden brown. Serve warm or cold.
Title: Flaky Pie Crust
Ingredients:
- 1 1/4 vegetable shortening
- 3 flour
- 1 salt
- 1 egg
- 6 water
- 1 vinegar
Instructions:
1. Cut shortening into flour.
2. Beat egg;add water, vinegar, and salt.
3. Combine all together and roll out.
4. This recipe makes two double pie crusts.
Title: Tiramisu 5 Ww Points
Ingredients:
- 8 ladyfingers
- 1/2 brewed coffee
- 1/4 light ricotta cheese
- 2 Cool Whip Free
- 1/2 vanilla extract
- 1 Splenda sugar substitute
- 1
Instructions:
1. Begin by lining up half of the ladyfingers next to each other on a serving dish. Drizzle cooled coffee over ladyfingers until desired saturation is reached.
2. In a bowl, combine cheese, Splenda, Cool Whip and vanilla, and mix well. Spread half of this mixture on top of ladyfingers and top with half of the cocoa. Next, layer remaining ladyfingers on top of dish. Again, cover with coffee. Spread remaining cheese mixture on top. Lastly, sprinkle cocoa over dish.
3. Best when eaten immediately. Serves one or two, depending on how hungry you are.
Title: Gluten-Free Vanilla Wafers
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1 egg
- 2 light corn syrup
- 1 vanilla
- 2 baking soda
- 1 hot water
- 1 1/2 tapioca starch
- 3/4 chocolate
Instructions:
1. Cream butter and sugar together; beat in egg, syrup, and vanilla.
2. Dissolve baking soda in water; add to butter mixture.
3. Mix in flour.
4. Shape dough into small 2" rolls.
5. Wrap and chill overnight (or longer).
6. Slice thinly and place on a parchment-paper lined cookie sheet.
7. Bake in a preheated 400* oven for about 5-6 minutes until VERY lightly golden.
8. Decorate with melted chocolate, if desired.
9. Enjoy!
Title: Raspberry Coconut Tarts
Ingredients:
- 1 egg
- 1 sugar
- 1/2 margarine
- 2 coconut
- 2 1/2
- 1
- 3/4
Instructions:
1. Mix egg, sugar, cream of wheat, margerine, almond flavoring and coconut in bowl.
2. Place 1 tsp of jam per tart.
3. Fill the rest of the tart with coconut mixture.
4. Bake at 375 for 15 minutes nor until golden brown.
Title: Prune Dumplings
Ingredients:
- 3 flour
- 3 1/2 baking powder
- 1/2 butter
- 1 egg
- 1/2 milk
- 16 prunes
- 1/4 sugar
- 1/4 cinnamon
- 6 water
- 1 salt
- 1/2 butter
- 1 cinnamon
Instructions:
1. biscuits
2. sift dry ingredients together
3. add beaten egg milk.
4. add butter to batter.
5. form into balls.
6. about size of large egg.
7. you can use these for plain dumplings now by not filling them.
8. was italian prunes and partially cut them remove the pit.
9. mix together cinnamon and sugar fill and close.
10. put each plum in the center of each pattyand wrap dough around plum and seal.
11. drop dumplings into rapidly boiling water.
12. boil 15 minutes
13. drain when dumplings dried slightly add butter and cinnamon over them.
Title: Red Velvet Cake Sandwich Cookies
Ingredients:
- 1 1/3 all-purpose flour
- 2 cocoa powder
- 1 baking powder
- 1/4 baking soda
- 1/2 salt
- 2/3 unsweetened applesauce
- 1 buttermilk
- 1 sugar
- 1/4 butter
- 1 vanilla extract
- 2 mascarpone cheese
- 1/2 cream cheese
- 4 vanilla extract
- 4 milk
- 2 confectioners' sugar
- 1
- 1 1/2
Instructions:
1. Preheat oven to 375F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt, then set aside.
3. In a large bowl, cream together the butter and sugar until fluffy, then beat in the egg whites, followed by the applesauce, buttermilk, vanilla extract and red food coloring. Add additional coloring, if needed, to reach desired color. Keep in mind that the color will dim slightly with baking, but I try to shoot for a burgundy/brown color.
4. Stir in flour mixture until batter is smooth and no streaks of flour remain.
5. Drop batter two tablespoonfuls at a time onto the prepared baking sheet, forming 2-inch in diameter rounds. Bake for 10 minutes, until set but not browned. Cookies should spring back when lightly touched, like a cake.
6. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
7. Filling:.
8. Beat together mascarpone and cream cheese until well combined. Beat in vanilla and milk. Add in confectioners sugar, scraping down the bowl as you go. When it has all been incorporated, beat on high speed for 1-2 minutes, until icing is very smooth and thick, but not stiff. Add more confectioners sugar, if necessary.
9. Spread filling between pairs of cooled cookies.
Title: Banana Chocolate Chip Cupcakes
Ingredients:
- 3/4 sugar
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1 baking powder
- 1/3 unsalted butter
- 1/2 salt
- 1 eggs
- 3 cinnamon
- 2 vanilla extract
- 1/8 confectioners' sugar
- 3/4 unsalted butter
- 1 1/3 vanilla extract
- 1/2 cinnamon
- 1/8
- 1/4
Instructions:
1. for Banana Chocolate Chip Cupcakes:.
2. Preheat oven to 350 degrees. Line 2 standard (6 cup) muffin tins with paper liners; set aside.
3. Combine the sugar, flour, baking soda, baking powder, cinnamon and salt in a bowl.
4. In a separate bowl combine the eggs, melted butter (you can microwave it), vanilla and banana mash.
5. Pour the wet mixture into the dry and stir ONLY until you can no longer see the dry ingredients.
6. Gently mix in the chocolate chips.
7. Drop batter into the 12 cups, filling each about 3/4 full.
8. Bake cupcakes for 25 minutes (you'll know they're done if an inserted toothpick comes out clean).
9. Remove cupcakes from tins and let cool for about 1 hour, preferably on a wire rack.
10. for Buttercream Frosting:.
11. Dice the butter.
12. Using an electric mixer, mix together all ingredients until the mixture looks and feels like frosting, about 3 minutes.
13. Use a butter knife to spread the frosting onto the cooled cupcakes. Decorate with additional banana slices, chocolate chips or coconut flakes.
Title: Apricots With Orange Cream
Ingredients:
- 2 cinnamon stick
- 1 sweet dessert wine
- 1 mascarpone
- 2 ground cinnamon
- 2/3
- 1/2
- 3
- 1
Instructions:
1. Place the apricots, orange peel, cinnamon stick and 3 tablespoons of the sugar in a pan and cover with 2 cups cold water. Bring to a boil, cover and simmer gently for 25 minutesm until the fruit is tender.
2. Remove from heat and stir in the dessert wine. Let stand until cold, then chill for at leasy 3-4 hours or overnight.
3. Combine the mascarpone, orange juice, and remaining sugar in a bowl and beat well until smooth, then chill.
4. Just before serving remove the cinnamon stick and orange peel, and serve with a spoonful of the prange cream sprinkled with cinnamon.
Title: Siphniac Honey Cake
Ingredients:
- 4 plain flour
- 3 butter
- 4 cream cheese
- 1/4 honey
- 2 sugar
- 1/2 ground cinnamon
- 2 eggs
- sugar
- cinnamon
Instructions:
1. Sift the flour and chop in the butter; add 1 tablespoon of water and work to a smooth paste; roll out and use to line a flat tin with a slight edge.
2. Mix together the cream cheese, honey, sugar and cinnamon, then mix in the beaten eggs.
3. Sprinkle the cream cheese mixture over the pastry and sprinkle the top with the extra sugar and cinnamon.
4. Bake in the centre of the oven, pr-heated to 350F / 180C /gas mark 4, for 30 minutes.
5. Allow to cool and cut into slices for serving.
Title: Små Flødekager -Small Cream Cakes - (Danish)
Ingredients:
- 2 heavy cream
- 5 eggs
- 6 sugar
- 3/4 flour
- 1/2 cardamom
Instructions:
1. Preheated oven to 350ºF.
2. Butter and lighlty flour muffin tins.
3. Whip the cream until its stiff, set aside.
4. In a separate bowl beat the eggs with the sugar.
5. Add the sifted flour and ground cardamom and mix thoroughly.
6. Fold in the whipped cream.
7. Half fill the muffin tins and bake 10 minutes 350ºF oven, or until golden brown. Frost as desired.
Title: Chantilly Frosting
Ingredients:
- 1 evaporated milk
- 1 white sugar
- 3 butter
- 1/2 vanilla extract
- 1 coconut
- 1 1/3
Instructions:
1. Combine milk, sugar, egg yolks, butter and vanilla in the top portion of a double boiler, or in a bowl placed over a saucepan of boiling water.
2. Cook over medium heat until thick, about 12 minutes, stirring constantly to keep the eggs from scrambling and the frosting from clumping.
3. Remove from heat. Add coconut and/or nuts if desired. Cool, stirring occasionally, until thick enough to spread.
4. Makes enough to frost a 9- by-13-inch cake or two 8-inch layers.
Title: Carrot Cake
Ingredients:
- 300 plain flour
- 2 ground cinnamon
- 1 baking powder
- 1/2 baking soda
- 200 brown sugar
- 4 eggs
- 250 orange
- 1 lemon
- 1 carrots
- 200 walnuts
- 150 crushed pineapple
- 227 unsalted butter
- 125 icing sugar
- 50 cream cheese
- 250
Instructions:
1. Heat the oven to 300 degrees F.
2. Line a 10" springform pan with parchment paper.
3. Sift the flour, cinnamon, baking powder and baking soda together and stir in the sugar.
4. Beat the eggs with the oil and citrus zests.
5. Stir in the carrots and fold everything into the flour mixture.
6. Fold in the walnuts and pineapple.
7. Spoon the mixture into the cake tin and bake for 1 hour and 20 minutes or until a skewer come out clean.
8. Cool.
9. For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese.
10. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake.