lumicero/recipes-ing2inst huggingface dataset:
Title: Nestle Tiramisu
Ingredients:
- 1 sweetened condensed milk
- 3/4 water
- 3 rum
- 7 instant coffee granules
- 8 cream cheese
- 2 vanilla extract
- 1 1/2 heavy whipping cream
- 2 granulated sugar
- 8 ladyfingers
- 1 1/2
Instructions:
1. HEAT ½ cup sweetened condensed milk and water in small saucepan over medium heat, stirring occasionally, until mixture comes to a gentle boil. Remove from heat; add rum and coffee granules, stirring vigorously until coffee is dissolved. Set aside.
2. MIX cream cheese, remaining 1/2 cup sweetened condensed milk and vanilla extract in small mixer bowl until smooth.
3. WHIP cream and sugar in small mixer bowl until stiff peaks form. Stir one-fourth of whipped cream gently into cream cheese mixture. Fold remaining whipped cream into cream cheese mixture.
4. LINE bottom of 8-inch-square baking dish with half of sponge cake slices; drizzle with half of coffee mixture. Spoon half of cream cheese mixture over sponge cake slices; top with remaining sponge cake slices. Drizzle with remaining coffee mixture. Spoon remaining cream cheese mixture over sponge cake slices. Refrigerate for 2 hours before serving. Sprinkle with chocolate; serve immediately.
Title: Big Soft Ginger Cookies
Ingredients:
- 1 1/4 flour
- 2 ginger
- 1 baking soda
- 3/4 cinnamon
- 1/2 clove
- 1/4 salt
- 3/4 butter
- 1 sugar
- 1 egg
- 1 water
- 1/4 molasses
- 2 white sugar
Instructions:
1. Preheat oven to 350º.
2. Sift together flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
3. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Add egg, beating well after addition. Stir in the water and molasses. Gradually stir in the sifted ingredients into the molasses mixture. Roll dough into walnut sized bals and roll in remaining 2 tbsps. of sugar. Place 2 inches apart on ungreased cookie sheet and slightly flatten.
4. Bake 8 to 10 minutes.
5. Allow cookies to cool 5 minutes on sheet before removing to rack to cool completely.
Title: Easiest-Ever Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1 2/3 light brown sugar
- 2 eggs
- 1 vanilla extract
- 2 self rising flour
- 12 parchment paper
Instructions:
1. Preheat oven to 350 degrees.
2. Beat butter at medium speed with an electric mixer until creamy.
3. Gradually add sugar, beating well.
4. Add eggs and vanilla, beat well.
5. Add flour, beat in at low speed until well blended.
6. Stir in chocolate morsels.
7. Drop cookie dough by heaping tablespoons 2 inches apart on parchment paper or lightly greased cookie sheets.
8. Bake for 11-12 minutes or until lightly browned. (If using chilled dough bake for 12-13 minutes).
9. Cool on cookie sheets on a wire rack 5 minutes.
10. Transfer to wire rack and cool for 30 minutes.
Title: Funfetti Cupcakes
Ingredients:
- 1 butter
- 1 eggs
- 1/2 pure vanilla extract
- 3
- 1
- 1/2
Instructions:
1. Mix all the ingredients (EXCEPT for the sprinkles) together in large bowl.
2. Fold in sprinkles.
3. Put cupcake papers in pan and lightly spray.
4. Fill the papers 2/3 to 3/4 full and bake at 350 degrees for about 15-20 minutes or till done.
5. Let cool and frost and sprinkle with more sprinkles.
Title: Jellybuttons
Ingredients:
- 1 butter
- 1/2 sugar
- 1 egg
- 1 1/2 vanilla
- 1 1/2 flour
- 1 cake flour
- 1
Instructions:
1. Mc together butter and sugar until creamy.
2. Add flours and egg and stir in vanilla.
3. Spread on cookie sheet and top with jam.
4. Bake at 350 degrees for 15 minutes.
5. Let cool.
Title: Dirt Cake
Ingredients:
- 20 Cool Whip
- 12 butter
- 1/2 instant vanilla pudding
- 2 milk
- 3 1/2 powdered sugar
- 1 cream cheese
- 8
Instructions:
1. Cream butter, cream cheese, and powdered sugar.
2. In another bowl mix pudding, milk, and cool whip.
3. Add cool whip mixture to butter mixture and mix well.
4. Crush 1 roll oreos and put on bottom of container. (can use 9x13 pan but i prefer to use a tin flower pot)
5. Add 1/2 of pudding mixture.
6. Crush 2nd row of oreos and add to top of pudding mixture, then add rest of pudding mixture.
7. Crush third row of oreos and put on top of pudding.
8. Refridgerate overnight.
Title: Pâte Brisée
Ingredients:
- 2 1/2 all-purpose flour
- 1/4 salt
- 1 sugar
- 1 unsalted butter
- 1/4
Instructions:
1. In the bowl of a food processor, combine flour and salt; pulse to combine. Add butter, and pulse until mixture resembles coarse crumbs with some larger pieces remaining, about 10 seconds. (To mix by hand, combine dry ingredients in a large mixing bowl, then cut in butter with a pastry blender.).
2. With machine running, add ice water through feed tube in a slow, steady stream, just until dough holds together without being wet or sticky. Do not process more than 30 seconds. Test by squeezing a small amount of dough together; if it is still too crumbly, add a bit more water, 1 tablespoon at a time.
3. Turn out dough onto a clean work surface. Divide in half, and place each half on a piece of plastic wrap. Shape into flattened disks. Wrap in plastic, and refrigerate at least 1 hour or overnight. The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before using.
Title: Just Plain Bread Pudding
Ingredients:
- 1/2 butter
- 6 raisins
- 3/4 eggs
- 6 sugar
- 3/4 half-and-half
- 2 cinnamon
- 1/2
Instructions:
1. Melt butter in an ovenproof dish (I use a 1 1/2 quart Corning dish).
2. Add raisins and bread pieces (can be cubed pieces or pieces pulled from loaves used in another recipe such as a bread bowl) to the butter and toss.
3. Beat together half and half, eggs, sugar and cinnamon.
4. Pour over bread mixture, making sure all bread crumbs are covered.
5. Bake in 325 degree oven for about 50 minutes (or until silver knife inserted in center comes out clean).
Title: Cracker Delight
Ingredients:
- 40 butter
- 1 brown sugar
- 1 chocolate chips
- 1
Instructions:
1. Line a cookie sheet with foil.
2. Spray with Pam cooking spray.
3. Lay crackers close together on cookie sheet.
4. In a sauce pan, heat brown sugar and butter, blending till melted.
5. Pour melted butter mixture over crackers and bake in a 400 degree oven until bubbly.
6. Top with chocolate chips, and chopped nuts.
7. Let cool before breaking apart.
8. Enjoy!
Title: Butter Cake With Pineapple Whipped Cream Frosting
Ingredients:
- 1 eggs
- 3 butter
- 1/2 water
- 1 1/3 heavy whipping cream
- 1 crushed pineapple
- 20 confectioners' sugar
- 2 -3
Instructions:
1. Let pineapple drain about 2 hours before baking.
2. According to the cake mix, have 1 stick of butter and 3 large eggs at room temperature.
3. Place a medium bowl and the beaters of an electric blender in the freezer.
4. Bake cake in any size pan you wish.
5. When cake is done, and cooled, add whipping cream and powdered sugar (more or less according to your taste) to the bowl that was in the freezer.
6. Use the cold beaters to whip the cream until set. (about 4 minutes?)
7. Blend in pineapple.
8. Cream should be thick enough to stay on the blenders when you lift them out.
9. Frost cake.
Title: Vegan Blueberry Cobbler
Ingredients:
- 2/3 flour
- 1/2 sugar
- 1 1/2 baking powder
- 1/4 salt
- 2/3 soymilk
- 2 blueberries
Instructions:
1. Combine dry ingredients, add milk and whisk until smooth.
2. Pour into greased casserole dish and sprinkle with blueberries.
3. Bake at 350 for 40 minutes.
Title: Fresh Apple Cake
Ingredients:
- 2 eggs
- 2 sugar
- 1/2 butter
- 2 oleo
- 2 flour
- 1/2 baking soda
- 1/2 salt
- 1/2 nutmeg
- 4 pecans
- apples
Instructions:
1. Cut apples in cubes, sprinkle with lemon juice to keep from discoloring and mix with 1 cup sugar to make liquid for cake.
2. Set aside.
3. Cream eggs, butter and remaining sugar.
4. Add dry ingredients, and pecans.
5. Add the cubed apple mixture.
6. Bake in greased floured bundt pan at 350 degrees approximately 1 hour (longer if necessary) until done or inserted toothpick comes out clean.
7. May be eaten warm, or cooled and served with ice cream, if desired.
Title: Healthy Zucchini Bread
Ingredients:
- 3/4 Egg Beaters egg substitute
- 1/2 applesauce
- 1/2 margarine
- 2 zucchini
- 7/8 brown sugar
- 7/8 Splenda granular
- 1 baking powder
- 1 baking soda
- 2 cinnamon
- 1/2 salt
- 2 vanilla
- 1/4 golden raisins
- 2 dark raisin
- whole wheat flour
Instructions:
1. Preheat oven to 350F and grease/flour two loaf pans.
2. Beat egg substitute, sugar, Splenda, apple-sauce, and margarine together.
3. Add flour baking powder, soda, cinnamon, salt, vanilla, nuts or raisins.
4. Add zucchini.
5. Beat mixture (you can do this by hand or with an electric mixer).
6. Pour into prepared loaf pans.
7. Bake 45 minutes.
8. You can double or even triple this recipe.
Title: Apple, Rum and Raisin Bread Pudding
Ingredients:
- 2 1/2 milk
- 3 eggs
- 1 vanilla extract
- 3/4 brown sugar
- 8 raisins
- 1/2 rum
- 1/4 apples
- 2 cinnamon
- 1 butter
- 2
Instructions:
1. In a large bowl, combine milk, eggs, vanilla and 1/2 cup of the brown sugar.
2. Stir in bread cubes; let stand for at least 30 minutes; stirring occasionally.
3. In a small bowl, combine raisins and rum or apple juice. Set aside.
4. In another bowl, toss together apples, cinnamon and remaining brown sugar.
5. Add raisin and apple mixtures to the softened bread, mixing well.
6. Spread evenly in a greased 8”x8”x2” baking pan.
7. Drizzle with the melted butter.
8. Bake in a 375 degree Fahrenheit oven for 40 to 50 minutes or until golden brown and apples are tender.
9. Serve warm or cold.
Title: Creme De Menthe Brownies!!
Ingredients:
- 4 butter
- 1 margarine
- 4 eggs
- 2 sugar
- 1 flour
- 1/2 salt
- 1 vanilla extract
- 1/4 butter
- 2 powdered sugar
- 3 creme de menthe
- 6 butter
- 1/4
Instructions:
1. combine unsweetenedchocolate and butter in a small heavy saucepan; cook over low heat stirring constantly, until melted.
2. Let stand 10 minutes.
3. Cream eggs and sugar.
4. add flour, salt, vanilla, and chocolate mixture; beat together with a whisk for 1-2 minute.
5. add chocolate mixture and mix well.
6. spoon into a floured 13x9x2 pan.
7. Bake at 350F for 25-30min
8. cool 10min.
9. Frosting: cream together butter and sugar.
10. add creme de menthe.
11. spread over cooled brownies.
12. cover and refrigerate for 1 hour.
13. Topping:combine chocolate and butter in small, heavy saucepan and melt at low heatuntil smooth.
14. spread over brownies.
15. Cover and refrigerate for 1hour.
Title: Praline Sauce
Ingredients:
- 1 light corn syrup
- 1/2 sugar
- 1/3 butter
- 1 egg
- 1 vanilla
- 1 pecans
Instructions:
1. Combine the corn syrup, sugar, butter and egg in a heavy saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes without stirring.
2. Remove from heat, stir in vanilla and pecans. Serve warm or at room temperature.
Title: Apple Cake With Warm Honey Sauce
Ingredients:
- 3 unsalted margarine
- 1/2 sugar
- 1/2 honey
- 1 egg
- 2 flour
- 1 baking powder
- 1/2 baking soda
- 1/4 nutmeg
- 3 apples
- 2 1/2 cornstarch
- 1/2 honey
- 1/3 water
- 1 lemon peel
- 3 lemon juice
- 1 unsalted margarine
- 1 nutmeg
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream margarine and sugar.
3. Add honey and beat well.
4. Add egg and mix.
5. Beat in flour, baking powder, baking soda, and nutmeg.
6. Stir in lemon juice and apples.
7. Pour into a greased 9-inch square baking pan.
8. Mix sauce ingredients together and pour on top of batter in pan.
9. Bake for 55 to 60 minutes.
Title: Individual Fruit Souffle
Ingredients:
- 6 water
- 1 sugar
- 5 cornstarch
- 3/4
Instructions:
1. Heat fruit, 5 oz sugar and water till sugar is dissolved. Place in blender and puree. Strain through cheese cloth and place back on the stove. Thicken with cornstarch and water. Remove from heat, cool.
2. Beat egg whites to soft peaks, then slowly add 2 oz of sugar, beat till stiff. Add puree by folding.
3. Place in cooking spray and sugar coated ramekins
4. Place in 400 degree pre-heated oven for 15-20 minutes (time will vary by ramekin size) or until toothpick comes out clean.
5. Remove from oven, garnish with fruit you make soufflé with and serve right away.
Title: Quick Cookies
Ingredients:
- 1 quick oats
- 1 1/2 walnut extract
- 1/4 butter
- 1/3 egg substitute
- 1/2 olive oil
- 1 chocolate chips
- 1
- 1/4
Instructions:
1. Preheat oven 375 degrees.
2. Mix first 6 ingredients.
3. Fold in other ingredients.
4. Drop by tablespoon onto sprayed cookie sheet.
5. Bake 10-12 minutes or til lightly browned.
6. Remove to wire racks to cool.
Title: Light & Fluffy Taro Chiffon Cake
Ingredients:
- 4 eggs
- 90 flour
- 30 sugar
- 70 milk
- 50
- 80
Instructions:
1. Separate egg yolk and whites into separate bowls.
2. Add 15g sugar, sifted flour, purple yam powder, oil and milk to the yolks. Mix well until there are no lumps. Do not overmix as you don’t want the gluten to come out of the flour.
3. Cover mixture and leave it to the side.
4. Beat egg whites with sugar until stiff peak. Lower mixing speed to low to reduce the size of the air bubbles for the consistent final product.
5. Add 1/3 of the egg whites to the yolk mixture. mix it until its well incorporated. Don’t worry about folding here as you are trying to get the yolk to a similar texture as the whites.
6. Add yolk mixture into the remaining 2/3 of egg whites. Fold in the mixture well and you want a thick consistency that runs down your spatula, like a ribbon consistency.
7. Add batter to the aluminium cake tin (make sure its aluminium, do not use non-stick). Bake on lower shelf for 160 C for about 30 mins.
8. Once its out of the oven, drop the cake from a height to get rid of the hot air, tip it upside down on a rack to cool down.
Title: Rum Balls
Ingredients:
- 4 sweetened condensed milk
- 1 rum
- 3 vanilla
- 1/3
- 1
Instructions:
1. Mix all ingredients together.
2. If mixture is too soft, allow mixture to stand and set until mixture becomes solid enough to form into balls, about 1/2 hour to 1 hour.
3. Roll into balls, 1 tablespoon at a time. Balls can then be rolled into coco, candy sprinkles or sprinkled with powdered sugar.
Title: Chocolate Nut Coffee Cake
Ingredients:
- 1/2 brown sugar
- 1/2 walnuts
- 1/2 ground cinnamon
- 1 butter
- 1 margarine
- 1 1/2 granulated sugar
- 3 eggs
- 1 instant coffee granules
- 2 vanilla extract
- 3 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1/4 salt
- 1 1/2 sour cream
Instructions:
1. Preheat oven to 350F degrees. In a medium bowl, combine brown sugar, chocolate chips, walnuts, and cinnamon; set aside. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Now add coffee and vanilla; beat until well blended. In a medium bowl, combine flour baking powder, baking soda and salt.
2. Alternately stir dry ingredients and sour cream into creamed mixture, stirring just until well blended. Spoon one-third of batter into bottom of a greased and floured 10-inch tube pan with a removable bottom. Spoon in one-third of chocolate chip mixture over batter. Repeat layers, ending with chocolate chip mixture.
3. Bake 1 hour or until a toothpick insertd in center of cake comes out clean. Cool cake in pan on a wire rack 10 minutes. Run a knife around edge of pan; remove sides of pan.
4. Allow cake to cool completly.Run your knife around bottom of cake and remove bottom of pan. Store in an airtight container.
5. Enjoy everyone.
Title: My Granny's Banana Cake
Ingredients:
- 1 1/2 sugar
- 1/2 shortening
- 2 eggs
- 1 1/2 flour
- 3 baking soda
- 1 bananas
- 3 brown sugar
- 1/2 milk
- 1 butter
- 1/4 vanilla
- 1/4
- 1/2
Instructions:
1. CAKE.
2. in large bowl, cream sugar, shortening and eggs until light and fluffy.
3. stir in remaining ingredients as listed.
4. pour into greased and floured 13x9 pan.
5. bake 15 minuted at 400, then 20 minutes at 350.
6. cake will remain moist.
7. while cake is cooking, blend all ingredients for icing (except vanilla) in small saucepan.
8. ICING.
9. bring all ingredients to a boil, stirring constantly.
10. when mixture reaches full rolling boil, boil for one minute.
11. let cool.
12. add vanilla.
13. beat and spread on warm cake.
Title: Taralli
Ingredients:
- 0.75 dry yeast
- 1/4 water
- 1/2 sugar
- 8 eggs
- 1/2 salt
- 1/4 flour
- 1 lemon juice
- 1/2 confectioners' sugar
- 5
- 1
- 1 1/2
Instructions:
1. In a large bowl, dissolve yeast in water and add sugar, blending well.
2. Add eggs, corn oil, salt, whiskey and anise extract.
3. Beat until well mixed.
4. Add flour, a little at a time, mixing well until dough is soft but not sticky.
5. Work dough with heel of hand until smooth.
6. Do not add too much flour or dough will become stiff.
7. Tear off pieces of dough, about the size of an egg.
8. Roll each piece with hands into a rope and fashion in a doughnut shape.
9. Plunge taralli, a few times into a large pot of rapid boiling water.
10. Let rise to the top and cook for 1 minute.
11. Remove with slotted spoon and let cool.
12. Split cooled taralli with a sharp knife along the perimeter and place on a lightly greased cookie sheet.
13. Bake in a pre-heated oven at 450°F for about 10 minutes until double in size.
14. Lower oven to 350°F and bake until lightly browned.
15. Remove from oven and allow to cool.
16. For icing, beat egg white until stiff.
17. Add sugar, a little at a time, beating constantly.
18. Add lemon juice.
19. Blend and beat until consistency is right for spreading.
20. Ice cookies with icing.
Title: Chocolate Mug Cake
Ingredients:
- 4 all-purpose flour
- 3 -4 sugar
- 1 baking powder
- 1/4 salt
- 1/8 egg
- 1 milk
- 3 chocolate chips
- 1
- 2
Instructions:
1. In a small bowl, mix to combine all ingredients except caramels/ chocolate chips.
2. Pour mixture in a regular sized coffee mug.
3. Drop caramels/ chocolate chips into batter.
4. Microwave on high for one and a half minutes. If cake is not done, microwave for an additional 30 seconds or till done.
Title: Rhubarb and Raspberry Crostata
Ingredients:
- 1 unbleached all-purpose flour
- 1/2 whole wheat flour
- 1 1/2 sugar
- 1/2 kosher salt
- 3/4 unsalted butter
- 1 egg
- 1 cornstarch
- 1/4 rhubarb
- 4 fresh raspberries
- 1 sugar
- 2/3 egg
- 1 raw sugar
- vanilla ice cream
Instructions:
1. crust.
2. Combine both flours, sugar, and salt in a processor; blend for 5 seconds. Add butter; pulse until butter is reduced to pea-size pieces. Whisk egg and milk in a small bowl to blend; add to processor and pulse until moist clumps form. Gather dough into a ball; flatten into a disk. Wrap in plastic wrap; chill at least 1 1/2hours. DO AHEAD Can be made 2 days ahead. Keep chilled.
3. filling.
4. Dissolve cornstarch in 3 tablespoons water in a small bowl; set aside. Combine rhubarb, raspberries, and sugar in a large heavy saucepan. Cook over medium heat, stirring often, until sugar dissolves and juices are released, about 4 minutes. Stir in cornstarch mixture and bring to a boil (rhubarb will not be tender and slices will still be intact). Transfer to a bowl. Chill until cool, about 30 minutes.
5. Preheat oven to 400°. Roll out dough on floured parchment paper to 12" round; brush with beaten egg. Mound filling in center of crust; gently spread out, leaving 1 1/2" border. Gently fold edges of dough over filling, pleating as needed. Brush border with egg; sprinkle with raw sugar. Slide parchment with crostata onto a large rimmed baking sheet and bake until crust is golden brown and filling is bubbly, about 45 minutes. Let crostata cool on baking sheet on a rack. Transfer crostata to a platter, cut into wedges, and serve with whipped cream or ice cream.
Title: Apple Crisp
Ingredients:
- 5 granny smith apples
- 1/4 pecans
- 3 all-purpose flour
- 1/2 brown sugar
- 2 maple syrup
- 1 lemon juice
- 3/4 all-purpose flour
- 1/3 brown sugar
- 1/4 ground cinnamon
- 1/4 salt
- 3 butter
- 1/4 pecans
Instructions:
1. Preheat oven to 350 degrees F.
2. For the Filling:
3. Mix all the ingredients together.
4. Place into 7 to 8-ounce ramekins.
5. For topping:
6. Mix the flour, brown sugar, cinnamon and salt in large bowl.
7. Blend the butter into the mixture until it forms pea size lumps.
8. Stir in pecans and sprinkle over filling.
9. Bake crisps for 35 to 40 minutes.
10. Cool 10 minutes before serving.
Title: Pear and Dried Fruit Strudel
Ingredients:
- 3 all-purpose flour
- 3 sugar
- 1/2 table salt
- 1/2 unsalted butter
- 1/4 vegetable shortening
- 1/4 sour cream
- 3/4 golden raisin
- 2/3 pitted dates
- 2/3 dried currant
- 1/2 oranges
- 2 other brandy
- 1 dark rum
- 1/3 pears
- 2 honey
- 2 ground cinnamon
- 3 ground allspice
- 1 ground cardamom
- 1/2 nutmeg
- 1/4 ground black pepper
- 1/4 milk
- 1 granulated sugar
- 1 confectioners' sugar
- 1
Instructions:
1. Dough: Mix flour, sugar, and salt in food processor fitted with steel blade. Add butter; pulse 5 times. Add shortening; pulse until butter bits are no larger than small peas and flour resembles cornmeal, about 4 more pulses. Mix sour cream with 1/3 cup cold water; add to flour mixture. Pulse until dough begins to clump, adding more water, 1 teaspoonful at a time, if dough does not start to come together.
2. Gather dough together and transfer to lightly floured surface; turn pastry Wrap folded dough in plastic and chill at least 1 hour. (Can be refrigerated for up to 3 days or frozen for up to 6 weeks.).
3. For the Filling: Combine dried fruits and citrus zests in large bowl. Pour brandy over fruit and stir to combine. Set aside to soak for at least 30 minutes or overnight.
4. Toss lemon juice with pears to prevent browning. Add pears to dried fruit mixture along with honey, gingersnaps, and spices. Stir gently to combine.
5. To Assemble the Strudel, roll out pastry on a lightly floured surface to form a 14-by-16-inch rectangle about 1/8-inch thick. Trim off rough edges. Divide rectangle in half, forming two 14-by-8-inch rectangles. Working with one rectangle at a time, brush short edges lightly with cold water. Spoon half of filling in a narrow strip down center of rectangle, leaving about 2 inches uncovered at short ends .
6. Fold one long side of pastry up and over filling. Brush upper edge lightly with cold water, then bring other side up, overlapping slightly; press gently to seal With sides of your palms, press filling toward center to keep it compact. Trim off ends of pastry if necessary, leaving about 1 1/2 inches at each end. Bring ends of pastry up and press gently onto top surface.
7. Adjust oven rack to center position and heat oven to 375 degrees. Place a baking sheet covered with parchment next to pastry. Gently ease strudel, seam side down, onto sheet Repeat process with other strudel, spacing them at least 3 inches apart. Chill briefly while oven preheats.
8. Brush strudels with cream, then sprinkle with granulated sugar. Bake until pastry is golden brown, about 45 minutes. Cool strudels on baking sheet set on a wire rack until no longer hot. (Strudel can be baked up to 3 hours before needed and warmed at serving time.).
9. To serve, dust with confectioners' sugar and cut into 2-inch slices. Place slices on plates.
Title: Family's Favorite Lemon Cake
Ingredients:
- 1 water
- 1 eggs
- 3/4 powdered sugar
- 3/4 lemon juice
- 4
- 1
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Combine cake mix and jello into a bowl.
3. Add water and oil and mix until combined.
4. Add eggs and beat in one at a time.
5. Pour into a greased 9x11 cake pan (I find a metal non stick pan works best).
6. Bake for 30-35 minutes.
7. When done, punch holes all over the cake using a large fork. Don't worry if the cake starts to get torn up a little. It's not about looks, it's about taste.
8. Mix together powdered sugar and lemon juice to make a glaze. I like a lot of glaze so I use about 1 cup of powdered sugar and enough juice to make it runny.
9. Pour glaze all over cake and let rest for at least an hour.
Title: French Applesauce Cake
Ingredients:
- 1 French vanilla instant pudding
- 1 eggs
- 4 sour cream
- 1/3 applesauce
- 1/3 raisins
- 1 cinnamon
- 1 nutmeg
- 1/2
- 1/4
Instructions:
1. Blend all ingredients.
2. Beat 4 minutes at medium speed.
3. Pour into a greased and floured Bundt pan.
4. Bake at 350 degrees for 50 to 55 minutes.
5. Top with glaze.
6. Glaze.
7. 1 tablespoon hot milk or water.
8. 1 cup sifted confectioner's sugar.
9. Stir hot milk or water into confectioner's suigar.