lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Spice Cake
Ingredients:
- 1 butter
- 2 shortening
- 4 sugar
- 3 eggs
- 1 mashed potatoes
- 1/2 lemon, zest of
- 1 vanilla
- 2 flour
- 2 baking powder
- 1 cinnamon
- 1/2 clove
- 1/2 nutmeg
- 1/2 milk
- 1 1/2 pecans
Instructions:
1. Heat oven to 350 degrees.
2. Grease and flour a bundt pan.
3. Cream butter and sugar.
4. Add egg yolks one at a time til blended.
5. Stir in melted chocolate, mashed potatoes, lemon rind, and vanilla.
6. Sift flour, baking powder, cinnamon, cloves and nutmeg together.
7. Ad flour mixture to rest of batter alternating with milk.
8. Fold in pecans.
9. Beat egg whites and carefully fold them in.
10. Bake 45-50 minutes or until toothpick inserted in center comes out clean.
11. Cool 15 minutes in pan then turn out to cool completely.
Title: Award Winning Chocolate Truffle Cookies
Ingredients:
- 4 butter
- 2 margarine
- 1/3 sugar
- 1 eggs
- 3 vanilla extract
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 2 salt
- 1/4 confectioners' sugar
- 1/4
Instructions:
1. In a microwave or double broiler, melt unsweetened chocolate, 1 cup (6 oz.) chocolate chips, and butter; cool for 10 minutes.
2. In a mixing bowl, beat sugar and eggs for two minutes. Beat in vanilla and the cooled chocolate mixture.
3. Combine dry ingredients (except confectioners sugar); beat into chocolate mixture.
4. Stir in remaining chocolate chips.
5. Cover and chill for at least 3 hours.
6. Remove 1 cup of dough. With lightly floured hands, roll into 1" balls. Place on ungreased baking sheets.
7. Bake at 350° for 10-12 minutes, or until lightly puffed and set. Cool on baking sheet 3-4 minutes before moving to wire rack to cool completely.
8. Repeat with remaining dough.
9. Dust with confectioners sugar.
10. (If you want to save time and skip the chilling step, unchilled dough can be dropped directly into mini-muffin tins and baked for about the same length of time.
11. **Cook and chill time are combined.
Title: Mile High All Butter Pound Cake
Ingredients:
- 4 flour
- 1 baking powder
- 4 sugar
- 1/4 lemon juice
- 1/2 salt
- 2 butter
- 10 eggs
Instructions:
1. Preheat oven to 325°. Grease and lightly flour bottom of tube pan.
2. Sift together flour, baking powder and salt. Cream butter. Gradually add sugar, beating all the time. Beat in eggs, 1 at a time.
3. Add dry ingredients. Beat. Add lemon juice. Pour batter into prepared pan.
4. Bake for 1 hour and 45 minutes, or until done. Cool on a wire rack.
Title: Grandma Chin's Sponge Cake
Ingredients:
- 4 eggs
- 2 sugar
- 1/2 salt
- 1 vanilla
- 2 butter
- 1 milk
- 2 flour
- 2 baking powder
Instructions:
1. Preheat oven to 350°.
2. Beat eggs until light.
3. Beat in sugar, salt and vanilla.
4. Beat in milk and butter.
5. Add dry ingredients very quickly and pour into a greased 9x13 pan.
6. Bake 25 to 35 minutes or until toothpick placed in middle comes out clean.
7. Serve with strawberries and whipped cream.
Title: Little Chocolate Cups - France
Ingredients:
- 1 milk
- 5 1/2 dark chocolate
- 2/3 sugar
- 8 vanilla bean
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Break up the chocolate into small pieces, and heat it with 2 tbs of milk in a bain-marie, or double boiler.
3. In a second saucepan, bring the rest of the milk to a boil with the vanilla bean that you have slit in half lengthwise.
4. While the milk is heating, whip up the egg yolks with the sugar until it lightens in color, then blend it in with the melted chocolate.
5. As soon as the milk begins to bubble, remove from the heat. Lift out the vanilla, and slowly pour the milk onto the chocolate mixture. Go slowly, whipping the chocolate mix as you pour.
6. Pour the chocolate mix through a strainer into 6 small ramekin dishes.
7. Place these in a shallow casserole, and fill with water to the halfway level of the ramekins.
8. Cover with aluminum foil and put into a 350F oven for 30 minutes.
9. When the time is up, remove the ramekins from the casserole and let cool for around 4 hours.
10. Serve with little cookies and/or with whipped cream.
Title: Famous Dave's Bread Pudding
Ingredients:
- 1 golden raisin
- 2/3 sugar
- 1 1/2 milk
- 3 heavy whipping cream
- 2 vanilla extract
- 1/4 eggs
- 8 cinnamon
- 1 unsalted butter
- 2 pecans
- 1 1/2 light brown sugar
- 3 heavy whipping cream
- 1 1/2 cinnamon
- 1/2 sour cream
- 2 1/2 vanilla extract
- 1 1/2
Instructions:
1. Coat bottom and side of a 2" deep (very large) baking dish heavily with butter.
2. Tear bread (including ends) into 1" pieces. Mix with raisins and spread it evenly in the prepared dish; be sure to turn as much of the crusts side down as they tend to burn easily.
3. Whisk sugar, milk, whipping cream, vanilla, eggs and cinnamon until blended. Pour over bread mixture.
4. (I skip this step) Place baking dish in a 4" deep baking pan. Add water to reach halfway up side of the baking dish. Bake for 1 hour in 325 F oven.
5. Remove from water bath and let stand until completely cold. (Keep in mind that this is a pudding, so it will NOT be "dry" like a cake.).
6. Spoon into dessert bowls, warm in the microwave and drizzle with warm praline sauce. Top with whipped cream and add a scoop of ice cream.
7. PRALINE SAUCE: (THIS IS A LOT OF SAUCE, SO I CUT IT IN HALF AND IT IS STILL PLENTY. Remember: this is a SAUCE, so it is somewhat "runny.") Heat 1 cup of butter in a large saucepan until melted. Add the pecans and mix well. Bring to a boil. Cook until pecans begin to change color. (Mixture will foam over, so use a large saucepan.) Add remaining butter and mix well. This will cool the pecan mixture and stop the cooking process. Remove from the heat. Combine brown sugar, whipping cream and cinnamon in a saucepan and mix well. (Do not beat after you add whipping cream, just mix.) Cook over low heat until blended, stirring constantly; increase heat--but be sure NOT to let it boil. Cook to 230 F on a candy thermometer. (This step is crucial, so find yourself a candy thermometer!) Stir in pecan mixture. Add sour cream and vanilla and mix well. Remove from heat.
Title: Pillsbury Cake Mix Cookies
Ingredients:
- 18 eggs
- 1/3
- 2
- 7
- 1/2
Instructions:
1. Heat oven to 375 degrees. In a large bowl, combine cake mix, oil and eggs. Stir well with a spoon or spatula.
2. Shape dough into individual balls. Place onto baking sheet and flatten them out with the bottom of a flour dipped glass.
3. Bake for 6-8 minutes or until edges are golden.
4. Completely cool the cookies before frosting them. Decorate with frosting and mini m&m's or mini Chocolate Chips.
Title: Apricot Spice Upside Down Cake
Ingredients:
- 1 butter
- 15 apricots
- 1/2 butter
- 1/2 light-brown sugar
- 1 ground cinnamon
- 1/2 ground nutmeg
- 2 butter
- 1 sour cream
- 1/2 eggs
- 1 light-brown sugar
- 2
- 1/4
Instructions:
1. Heat oven to 350°F Grease two 8 x 2-inch swirl cake pans with butter. Or, line two 8 x 2-inch round layer-cake pans with foil; butter foil.
2. Topping: Stir butter, sugar, cinnamon and nutmeg in small bowl until sugar is dissolved. Spread over bottoms of pans, dividing equally. Arrange can of apricots, cut side down, in each pan.
3. Cake: Combine cake mix, butter, sour cream, eggs, sugar and reserved syrup in large bowl. On low, beat 1 minute. Increase speed to medium; beat 2 minutes. Spoon into pans, being careful not to move apricots.
4. Bake in 350°F oven 45 to 50 minutes, until toothpick tests clean. Let cakes cool in pans on racks 3 minutes. Run knife around edge of cakes; carefully invert onto serving plate; remove pans. Serve slightly warm or at room temperature.
Title: Wild Berry Rice for Rice Cooker
Ingredients:
- 1 1/2 water
- 2 honey
- 45 butter
- 2 mixed berry
- 1 icing sugar
- 1 water
- 1/4 port wine
- 1/4 berries
- 2
Instructions:
1. Place rice and 2 cups water into rice cooker and with lid on set cooker to cook.
2. Once cooked fluff rice and stir in honey, butter and cream. Close lid and allow to stand to for 10 minutes on the keep warm setting.
3. Place berries, icing sugar, 1/4 cup water and port into the bowl of a food processor or blender and process until smooth.
4. Fold berry mixture through rice mixture.
5. Transfer to serving glasses and top with extra berries and cream.
Title: The Best Ever Chewy Gingersnaps
Ingredients:
- 2 sugar
- 1/4 sugar
- 1 1/2 eggs
- 2 molasses
- 1/2 all-purpose flour
- 4 baking soda
- 4 ground ginger
- 1 cinnamon
- 2 salt
- 1 allspice
- 3 -4
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine sugar and oil.
3. Beat in eggs.
4. Stir in molasses.
5. In a small bowl combine flour, baking soda, ginger, cinnamon, allspice and salt.
6. Gradually add dry ingredients to wet ingredients mixing well.
7. Place additional sugar in a shallow bowl or on a plate. Shape dough into 1 inches balls and roll into sugar.
8. Place 2 inches apart on ungreased cookie sheet. Bake at 350°F for 10-12 minutes.
9. Allow cookies to cool. Store the cookies in a covered container with a slice of bread. It sounds odd but the bread will keep the cookies soft and chewy.
Title: Choco Chunky Kiwi Biscuits
Ingredients:
- 342 butter
- 3/4 sugar
- 6 sweetened condensed milk
- 3 flour
- 3 baking powder
- 150 chocolate bars
Instructions:
1. Cream Butter and Sugar.
2. Add condensed milk and then sift dry ingredients.
3. Lastly add chocolate.
4. Roll into balls and place on greased trays.
5. Bake at 180 celcius (moderate oven) for 10 to 15 minutes.
Title: Chewy Oatmeal Cookies
Ingredients:
- 1 flour
- 3/4 baking soda
- 1/2 salt
- 1 cinnamon
- 1/4 nutmeg
- 3/4 shortening
- 1 1/3 brown sugar
- 2 eggs
- 1 vanilla
- 2 oats
- 1 raisins
Instructions:
1. Sift together flour, soda, salt, cinnamon, and nutmeg into bowl. Add shortening, sugar, eggs and vanilla.
2. Beat until smooth. Stir in oats and raisins.
3. Drop by heating teaspoon onto greased sheet.
4. Bake at 350 degrees for 12 to 15 minutes.
Title: Abby's Pumpkin Pie Crustless Custard
Ingredients:
- 2 canned pumpkin
- 1 evaporated milk
- 8 skim milk
- 1/2 sugar
- 3/4 ground cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/4 ground nutmeg
- 1/4 salt
- 1/4
Instructions:
1. In a large mixing bowl, beat the pumpkin, evaporated milk, egg whites and skim milk until smooth. Add the sugar, cinnamon, ginger, cloves, nutmeg, and salt; mix well.
2. Spoon into 10 6 oz ramekins or custard cups coated with non-stick cooking spray. Place on a baking sheet or in a baking pan for stability.
3. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate until serving. Top with a dollop of whipped topping and enjoy.
Title: Really Good Rum Balls
Ingredients:
- 1 icing sugar
- 1 bittersweet chocolate
- 3 dark rum
- 1/3 vanilla
- 1
- 1/2
Instructions:
1. Line trays with waxed paper; set aside.
2. In a large bowl, whisk together icing sugar, almonds and bittersweet chocolate. Add 1/4 cup (50ml) of the rum and vanilla, stirring until moist; press together. Chill until firm enough to roll, about 15 minutes.
3. Roll by rounded 1tsp (95ml) into balls, moistening and wiping hands with damp cloth as needed. Place on prepared trays.
4. Pour remaining rum into shallow bowl. Pour chocolate sprinkles into separate shallow bowl. Roll balls in rum then in chocolate, pressing lightly so chocolate sticks. Let dry on tray, about 1 hour. Refrigerate until firm.
Title: Exotic Fruit Kebabs With Wine Creme
Ingredients:
- 60 kumquats
- 1 star fruit
- 2 kiwi fruits
- 1 mango
- 1 pink grapefruit
- 1/2 milk
- 50 sugar
- 2 salt
- 25 lemon juice
- 1/8 cornflour
- 1 white wine
- 1
Instructions:
1. Wash the kumquats and star fruit (both can be eaten with their peel left on) and dry thoroughly.
2. Peel the mango, kiwi fruits and grapefruit.
3. Slice all fruit, apart from the kumquats and thread onto skewers alternating between the different varieties.
4. Set aside.
5. In a pan bring the milk, sugar, lemon juice and a pinch of salt to a boil.
6. In a bowl, whisk the corn flour together with the white wine.
7. Take the milk off the heat and whisk in the wine mixture.
8. Return back onto the hob and quickly bring back to the boil, whisking continually.
9. As soon as it boils remove pan from heat.
10. Leave for a minute or so, then add the egg yolk, you have to be careful here to whisk very quickly and hard, so that the yolk doesn't start cooking and curdles.
11. Transfer into a chilled bowl immidiatly.
12. Whisk the egg white until stiff and add to the wine creme, carefully mixing it inches
13. Place the bowl in a cold water bath to cool, stirring occassionally to avoid a skin forming.
14. Divide the wine creme between three plates and place a fruit kebab on top.
Title: Chocolate Mayo Cake
Ingredients:
- 4 flour
- 2 sugar
- 2/3 baking soda
- 2 mayonnaise
- 2 hot water
- 2 vanilla
- 2
- 1
Instructions:
1. Preheat oven to 350.
2. Sift together the flour, sugar, cocoa and baking soda.
3. Add mayonnaise, hot water, vanilla and nuts.
4. Pour into prepared bundt pan.
5. Bake approx 50 minutes or until an inserted knife comes out clean.
Title: Best Fresh Strawberry Pie
Ingredients:
- 2 powdered sugar
- 1 fresh strawberries
- 4 sugar
- 1 cornstarch
- 3 lemon juice
- 1 sugar
- 2
Instructions:
1. Sprinkle the powdered sugar over the cooked pie crust.
2. Fill pie crust with 2 cups of the largest berries.
3. In a saucepan, crush the remaining 2 cups berries (I use a potato masher).
4. Add in sugar and cornstarch; stir to combine.
5. Cook and stir constantly over medium heat for 8-10 minutes or until the mixture is thickened and clear.
6. Add in lemon juice; stir.
7. Remove pan from heat and cool slightly.
8. Pour berry mixture over the berries in the pie crust.
9. Cover and refrigerate for 4 hours.
10. Before you are ready to serve, prepare whipped cream as follows: Add whipping cream to a mixing bowl; whip, using an electric mixer.
11. Gradually add in sugar and whip until peaks form.
12. Spoon whipped cream over pie wedges if desired.
Title: Nutmeg Rolls
Ingredients:
- 1 butter
- 2 vanilla
- 3/4 sugar
- 1 egg
- 3 all-purpose flour
- 1 1/2 nutmeg
- 1/4 salt
- 1/3 butter
- 1 vanilla
- 1 powdered sugar
- 2
Instructions:
1. Cream butter with vanilla.
2. Gradually beat in sugar, then blend in egg.
3. Mix together with flour, nutmeg & salt.
4. Add to butter mixture & mix well.
5. Divide into 14 equal portions.
6. On sugared board shape each piece in roll 12 inches long and 1/4 inch wide.
7. Cut in 2 inch lengths and put on greased cookie sheet.
8. Bake in preheated 350 Fahrenheit oven for 12 minutes.
9. Cool on rack.
10. Spread with frosting, sprinkle with nutmeg.
11. Glaze Preparation:
12. Cream butter with vanilla.
13. Add rum extract and blend in sugar and cream.
14. Beat until smooth.
Title: Homemade Sugar Cones
Ingredients:
- 2 sugar
- 1/2 all-purpose flour
- 3/4 butter
- 1/4
Instructions:
1. In a mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar. Beat in flour and butter just until blended.
2. Line a baking sheet with parchment paper. Draw two 7-in. circles on paper. Drop 3 tablespoons of batter in the center of each circle; spread batter to edges. Bake at 400° for 6-8 minutes or until edges are golden brown.
3. Place cookies, bottom side up, on a paper towel-lined work surface. To shape cone, begin with one edge and roll cookie a third of the way toward the center; roll a third of the opposite side over the rolled portion. Shape top of cone. Place seam side down on a wire rack to cool completely.
4. Return second cookie to oven for 1-2 minutes if necessary before rolling. Repeat with remaining batter to make four more cones.
Title: Mini Fruit Pizzas
Ingredients:
- 1/2 butter
- 1/2 margarine
- 2 powdered sugar
- 1 vanilla
- 3 flour
- 1 water
- 1 cream cheese
- Cool Whip
Instructions:
1. Cookie Dough:
2. Preheat oven to 300.
3. Combine all ingredients, you might have to add a little extra water if mixture is to dry.
4. After all ingredients are mixed roll into 3/4 inch balls, and place in an ungreased mini muffin tin.
5. Press dough into bottom of tin. Bake for 25 to 30 minutes.
6. After cookies come out of oven set aside and let cool completely, when cooled take them out of tin.
7. Topping:
8. Combine cream cheese and Cool Whip until smooth.
9. Put Cool Whip frosting in a large Ziploc bag, and clip corner with scissors. Frost each of the cookies.
10. Then add fruit on top.
Title: Chocolate Mint Cookies
Ingredients:
- 3 flour
- 1/2 salt
- 1 baking soda
- 1 butter
- 1 sugar
- 1/2 brown sugar
- 2 eggs
- 2 water
- 1 vanilla extract
- pecan halves
Instructions:
1. Combine flour, salt and baking soda and mix well. Set aside.
2. Cream the butter, sugar and brown sugar. Then blend in the eggs, water, and vanilla. Beat well.
3. Add the dry ingredients and mix well. Cover and chill at least 2 hours.
4. Form cookies by enclosing each mint wafer with dough in a round shape. Put a pecan half on each cookie and bake at 375 degrees for 10-12 minutes.
5. I forget how many this recipe makes, so I am guessing.
Title: Sesame Cookies
Ingredients:
- 1 1/4 sea salt
- 1/4 baking soda
- 1/2 tahini
- 1/3 vanilla extract
- 1/3 sesame seeds
- 1
- 1/4
Instructions:
1. In a large bowl, combine almond flour, salt and baking soda.
2. In a smaller bowl, blend together agave, tahini, oil and vanilla.
3. Blend the dry ingredients into the wet.
4. Form the dough into 1 inch balls and roll in the sesame seeds.
5. Place on a parchment lined baking sheet and flatten.
6. Bake at 350° for 8-10 minutes until lightly brown.
7. Cool on baking sheet.
8. Serve.
Title: Banana Cabana
Ingredients:
- 7 bananas
- 1 crushed pineapple
- 1 sour cream
- 1/4 sugar
- 2 lemon juice
Instructions:
1. Mix all ingredients together in a large bowl.
2. Pour into 9" by 13" pan.
3. Cover and freeze.
4. Serve frozen.
Title: Chocolate Chip Hermits
Ingredients:
- 3/4 shortening
- 1 1/4 brown sugar
- 2 eggs
- 1 pumpkin
- 1 vanilla
- 2 flour
- 1 baking powder
- 1 cinnamon
- 1/2 baking soda
- 1/2 salt
- 1/2 allspice
- 1/2 clove
- 1 raisins
- 1 chocolate chips
- 1/2 dates
- 1/2
Instructions:
1. In a bowl, cream shortening, sugar.
2. Beat eggs, pumpkin and vanilla.
3. In a bowl mix flour, baking powder, baking soda, cinnamon, salt, nutmeg,allspice,and cloves.
4. Stir in creamed mixture.
5. Stir in raisins, chocolate chips, dates and nuts.
6. Drop by teaspoons on greased baking sheet.
7. Bake 350 10-12 minutes till golden brown.
Title: Quick and Easy English Trifle
Ingredients:
- 2 strawberry gelatin
- 1 frozen raspberries
- 2 bananas
- 1/2 instant vanilla pudding
- 1
- 2
- 1
Instructions:
1. Prepare the gelatin with raspberries as directed on package.
2. Cover and place in refrigerator until set.
3. Prepare vanilla pudding mix as directed on package.
4. Set aside.
5. After gelatin is firmly set, spoon into a large clear glass bowl.
6. Top with sliced bananas and sliced almonds Break angel food cake into bite size pieces and layer on top of the bananas and almonds, filling the bowl with the entire cake.
7. Pour vanilla pudding over cake, allowing it to seep down through the layers.
8. Top with heping layers of whipped cream.
9. Sprinkle with decorative sprinkles or more sliced almonds just before serving.
10. Store in refrigerator.
11. Best if eaten within 24 hours.
12. You can make your own pudding and cake if you wish, but this recipe is the easy method.
Title: Fresh Orange Tart
Ingredients:
- 2 oranges
- 1 1/4 water
- 1/2 granulated sugar
- 1/2 all-purpose flour
- 1/3 unsalted butter
- 1/2 egg
- 1 cornstarch
- 2 pure vanilla extract
- 2
- 4
- 1
Instructions:
1. Slice the oranges thinly.
2. In a saucepan combine the water & granulated sugar & heat, stirring until the sugar has dissolved, then add the orange slices. Reduce the heat & simmer for 30 minutes.
3. Remove the orange slices to a sheet of parchment paper.
4. Put the flour in a mixing bowl, then add the butter & rub with your fingertips until it resemples coarse breadcrumbs.
5. Stir in ONLY 1/4 cup of superfine sugar, combining well.
6. In another container, whisk the whole egg, then add it to the flour mixture, stirring until the mixture starts to form a dough. Then, with lightly floured hands, bring the mixture together & knead it briefly.
7. Roll out the dough on a lightly floured surface & use the dough to line a 14" by 4 1/2" oblong, loose-bottomed tart pan. Chill this pastry for 20 minutes.
8. Preheat the oven to 375 degrees F & place a heavy baking pan in the oven to heat.
9. Line the pastry with parchment paper & fill it with pastry weights (or dry beans), then place it on the preheated baking pan & bake for 20 minutes.
10. Remove the paper & the weights, then return it to the oven for another 5 minutes, or until the base is baked & crisp. Leave it in the pan & put it on a wire rack to cool.
11. In a saucepan, heat the milk until ALMOST boiling.
12. In a mixing bowl beat the 2 egg yolks, the remaining 1/4 cup of superfine sugar, cornstarch & vanilla extract, along with 2 or 3 tablespoons of the hot milk, until smooth.
13. In a steady stream, pour in the rest of the milk, stirring all the time.
14. Return the mixture to saucepan & cook, stirring, until thickened, then remove from the heat & cool thoroughly, stirring occasionally to stop a skin from forming over the top.
15. When the mixture is cold, spoon the custard into the pastry shell & make sure the surface is level before arranging the orange slices on the top.
Title: Lithuanian Birch Log
Ingredients:
- 9 sugar
- 1 1/2 lemon
- 10 lemon
- 1 3/4 flour
- 1 baking powder
- 3 butter
- 1 shortening
- 1 sugar
- 2 butter
- 1 vanilla
- 2 sugar
- 2 cream of tartar
- 1 1/2 cold water
- 1/4 salt
- 1/3 vanilla
- 1
Instructions:
1. MAKE CAKE. Cream egg yolks and sugar. Add lemon juice and rind.
2. Beat egg whites until stiff. Add to the above mixture alternately with flour and baking powder.
3. Pour into a jelly-roll pan or cookie sheet lined with greased paper. (Parchment?) Bake for 15-20 minutes.
4. Cut off and reserve 1/3 of the cake. Place the two-thirds on a clean dish towel; spread with filling and roll up.
5. Roll the reserved 1/3 into 3 or 4 smaller rolls to make branches. Unequal thickness looks best. Cut one end of each little roll diagonally. Attach it to the large roll/log with icing; put at different angles. You're aiming for a tree here.
6. Frost the entire surface with frosting. Make birch-bark markings with either a fork and/or melted chocolate.
7. FILLING:.Boil the prunes. Drain; cool to room temperature Mash up finely (put thru sieve, food mill, food processor, etc.)
8. Ceam sugar and butter. Add egg yolks and beat well. Add prune pulp to the egg mixture, along with vanilla and cocoa.
9. FROSTING:.Boil some water in the lowe part of a double boiler. Keep over low flame.
10. Place everything except vanilla into the top part of the double boiler. Beat until well-blended. Put it over the lower part and beat constantly until the frosting forms stiff peaks. Takes about 7 minutes. Remove from heat.
11. Pour into a mixing bowl. Add vanilla. Beat another two minutes or until it's of spreading consistency.
Title: Another Rhubarb Crunch
Ingredients:
- 4 fresh rhubarb
- 1 granulated sugar
- 2 all-purpose flour
- 2 unsalted butter
- 1 granulated sugar
- 1 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 egg
- 1/4 oatmeal
Instructions:
1. Preheat oven to 375°F.
2. Mix rhubarb with sugar, flour, and butter and then place into a 9" pan; set aside.
3. Mix together the topping ingredients until crumbly.
4. Sprinkle over rhubarb mixture in pan and shake pan to allow the topping to settle down into the filling a bit.
5. Bake 40 minutes and serve warm.