lumicero/recipes-ing2inst huggingface dataset:
Title: Stove-Top Brownies
Ingredients:
- 5 butter
- 3/4 granulated sugar
- 1 1/4 eggs
- 2 all-purpose flour
- 1 baking powder
- 1 cinnamon
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Melt the butter and then stir in the cocoa. Add eggs one at a time and make sure they are fully incorporated.
3. Add the dry ingredients one at a time making sure all is well blended. Bake for 20 minutes. Let cool until ready to be cut into squares.
Title: Chocolate-Peanut Butter Cupcakes
Ingredients:
- 1 milk
- 1 vanilla flavor instant pudding and pie filling mix
- 1 peanut butter
- 1/2 Cool Whip Topping
- 1 1/2
- 4
- 1/4
Instructions:
1. PREHEAT oven to 350°F Prepare cake mix and bake in 24 paper-lined muffin cups, as directed on package.
2. Cool only 30 minute (Cupcakes need to still be warm to fill.)
3. POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minute or until well blended. Add peanut butter; beat well. Spoon into small freezer-weight resealable plastic bag or pastry bag; seal bag. (If using plastic bag, snip off one of the corners from bottom of bag.) Insert tip of bag into center of each cupcake; pipe in about 1 tablespoons of the filling.
4. MICROWAVE whipped topping and chocolate in small microwaveable bowl on HIGH 1-1/2 minute or until chocolate is completely melted and mixture is well blended, stirring after 1 minute Dip the top of each cupcake into glaze.
5. Sprinkle evenly with peanuts. Store cupcakes in refrigerator.
Title: Puppy Chow
Ingredients:
- 9 chocolate
- 1 peanut butter
- 1/2 butter
- 1/4 vanilla extract
- 1 powdered sugar
- 1 -2
Instructions:
1. Put the chex cereal in a very large mixing bowl.
2. Melt chocolate, peanut butter and butter in a saucepan over low to medium heat, stirring to blend everything together. Once everything has melted together stir in the vanilla.
3. Pour the chocolate mixture over the chex cereal shaking the bowl and using a spatula to gently coat the cereal evenly.
4. Gradually dust the cereal with powdered sugar again shaking the bowl to coat evenly.
Title: Microwave-Steamed Cream Cheese Mini-Cakes
Ingredients:
- 40 cream cheese
- 1/2 white wine
- 1 vanilla extract
- 1 eggs
- 1/4 granulated sugar
- 2 plain flour
- 50 baking powder
- 50 caster sugar
- 1/2 unsalted butter
- 3 caster sugar
- 50 crunchy peanut butter
- 3
- 2
- 6
- 4
Instructions:
1. Line 4 ramekins (9 x 5 centimeters) with greaseproof paper- you can either cut pieces to size, or just press the paper into the dishes so the finished cakes will have a ripply, crinkled-paper shape.
2. Put the cream cheese and white wine into a heatproof container, cover, and microwave for 20 seconds at 500 watts.
3. Take out and whisk until creamy.
4. Add the double cream, oil, and vanilla extract, and mix well.
5. In a separate bowl, beat the eggs.
6. Add the sugar and whisk until it thickens.
7. Add the flour and baking powder to the egg mixture.
8. Whisk lightly, then add the cream cheese mixture.
9. Half fill each ramekin dish with batter.
10. Cover loosely with cling film/plastic wrap, allowing plenty of room for the cakes to rise.
11. Microwave on low heat (150-200 watts) for 5 minutes.
12. Turn up to a higher heat (500 watts) and microwave for another 1 1/2 minutes.
13. Turn the cakes out while they are still hot and peel off the greaseproof paper.
14. Optional buttercream: Mix caster sugar with softened butter until it becomes pale.
15. Slowly add double cream, mixing as you go.
16. Optional peanut filling:
17. Add caster sugar to 6 double cream.
18. Whisk for 5-6 minutes, until thick, then add peanut butter and mix well.
Title: Good Old Chocolate Cake
Ingredients:
- 1/2 shortening
- 1 1/2 margarine
- 2 white sugar
- 1 3/4 eggs
- 1/2 flour
- 2 salt
- 1 baking powder
- 5 baking soda
- 1/2 buttermilk
- 1 boiling water
- 1 vanilla
Instructions:
1. Preheat oven to 325 F, and grease a 9X13 cake pan.
2. Cream Shortening and sugar together and add the two Beaten Eggs.
3. In a seperate bowl, sift together the dry ingredients and add alternately to the Shortening mixture with the Sour Milk.
4. Last, add the Vanilla and Boiling water and mix smooth. (will not take long).
5. Pour this thin batter into the pan and bake for 45 minute.
6. Cool and add your favorite butter icing.
Title: Apple Muffins (Nova Scotia Style)
Ingredients:
- 2 flour
- 4 baking powder
- 3 sugar
- 1/2 salt
- 2 brown sugar
- 2 butter
- 1 egg
- 1 milk
- 1 apple
Instructions:
1. Sift dry ingredients together 3 times.
2. Add combined liquids and then add apples.
3. Fill greased muffin pan 2/3 full and sprinkle with Cinnamon and B. Sugar mixture. Bake in hot oven at 400 degrees for 20-25 mins (sometimes less, keep an eye on them).
Title: Easy-Peasy Mini Cupcakes
Ingredients:
- 1 self raising flour
- 1 sugar
- 2 eggs
- 1/2 vanilla
- 1
Instructions:
1. Mix together until just combined.
2. I put mini cupcake liners in a tart tray.
3. Bake for 9-10 minutes at 250°C.
Title: Glossy Chocolate Cake
Ingredients:
- 250 butter
- 150 dark chocolate
- 2 caster sugar
- 1 hot water
- 1/3 Kahlua
- 1 instant coffee powder
- 1 1/2 plain flour
- 1/4 self-raising flour
- 1/4 cocoa powder
- 2 eggs
Instructions:
1. Preheat oven to 160c.
2. Grease and flour a deep 20cm round cake tin (or 24-36 cup cake tins), set aside.
3. Combine butter, chocolate, sugar, water, liqueur and coffee in a medium saucepan, stir over low heat until chocolate melts.
4. Transfer to a large bowl. Sift in the flours and cocoa powder.
5. Stir in the eggs, one at a time.
6. Pour into pan, bake at 160c for 1 1/2 hours.
7. Stand for 30 minutes and transfer onto wire racks until cooled.
Title: Whole Grain Snickerdoodle
Ingredients:
- 2 1/4 whole wheat pastry flour
- 1/4 salt
- 2 cream of tartar
- 1 baking soda
- 3/4 butter
- 1 1/2 sugar
- 1 1/2 molasses
- 1/2 vanilla
- 2 eggs
- 3/4 flax seed meal
- 2 sugar
- 2 cinnamon
Instructions:
1. combine flour, salt, cream of tarter and soda. set aside.
2. cream butter, sugar and molasses. Then add vanilla, eggs and flax, mix well after each ingredient.
3. Add dry ingredients to wet, mix until combined (do not over mix).
4. refrigerate for at least an hour. I wrap it in plastic wrap. (It can be refrigerated for up to a week).
5. combine cinnamon and sugar in a small bowl.
6. preheat oven to 350 degrees.
7. scoop a teaspoon amount of dough and form a ball. Dip into cinnamon mixture and place on baking sheet about 1 inch apart.
8. bake for 8-11 minutes.
Title: Red Letter Day Red Velvet Cupcakes
Ingredients:
- 2 1/2 flour
- 1/2 baking soda
- 1 salt
- 1/2 butter
- 1 sugar
- 2 eggs
- 4 sour cream
- 1 milk
- 1/2 pure vanilla extract
- 1
- 2
Instructions:
1. Preheat oven to 350°F Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in sour cream, milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into 30 paper-lined muffin cups, filling each cup 2/3 full.
3. Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely. Frost with Vanilla Cream Cheese Frosting.
Title: Homemade Valentine's Trifle Pudding(Snap included)
Ingredients:
- 2 Nestle sweetened condensed milk
- 1
- 2
- 1
Instructions:
1. Beat cream in a bowl.
2. Add fruits and mix well using a spoon.
3. Spread on a serving tray.
4. Cut cake into equal sized slices (square or rectangular shaped).
5. Arrange cake slices on top of cream.
6. Beat milk in a bowl.
7. Pour over cake slices.
8. Garnish with cherries.
9. Chill pudding for minimum 2 hours before serving.
10. Enjoy with your loved ones and/or Valentine on Valentine's day!
Title: Chocolate-Orange-Almond Muffins
Ingredients:
- 60 chocolate
- 1 butter
- 2/3 soft brown sugar
- 90 eggs
- 1 self-raising flour
- 2 cocoa powder
- 2/3
- 2
- 1/3
Instructions:
1. Pre-heat oven to moderately slow (170ºC) and line a 12-hole muffin tin with paper liners.
2. Combine chocolate, rind and juice in a small saucepan; stir over low heat until smooth.
3. Beat butter, sugar and eggs in a small bowl with an electric mixer until light and fluffy.
4. Stir in sifted flour and cocoa powder, almond meal and warm chocolate mixture.
5. Divide among the muffin holes smoothing the surface of the muffins.
6. Bake for approximately 25 minutes depending on your oven. Test with a skewer to be sure.
7. Cool and dust with icing sugar to serve.
8. Note: These can be iced if you like, I suggest Recipe #89207.
Title: Orange-Almond Cake
Ingredients:
- 1/2 light olive oil
- 1 1/4 sugar
- 2 eggs
- 3/4 all-purpose flour
- 2 1/2 ground cinnamon
- 1/2 baking powder
- 1 1/2 salt
- 1/4 orange, zest of
- 1/2 confectioners' sugar
- 1
- 1/3
Instructions:
1. Preheat the oven to 350 degrees F. Brush the bottom, sides, and cone of an 8-to-9-inch tube pan with olive oil.
2. Use an electric mixer to combine the olive oil and sugar, then add the eggs and beat until thick and fluffy, 5 to 7 minutes. Grind 1/2 cup of almonds until fine. Mix them with the flour, cinnamon, baking powder, and salt.
3. Stir a portion of the flour mixture into the egg mixture, then add a little of the orange juice. Repeat, stirring after each addition, until well blended. stir in the orange zest, then turn the batter into the tube pan ; sprinkle with the remaining slivered almonds.
4. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes in the pan, then invert onto a rack and remove the pan. Cut carefully around the sides of the cake and remove. Cool for 10 minutes before turning right side up onto another rack.
5. To glaze, stir together the orange juice and confectioners' sugar until smooth and spoon over the top of the cake. Let cool completely before cutting. Store for up to a day at room temperature, covered with waxed paper.
Title: Lazy Betty
Ingredients:
- 2 margarine
- 1
- 1/2
Instructions:
1. Pour pie filling into ungreased 9x13x2-inch baking dish.
2. Smooth filling, sprinkle with cake mix,.
3. Add chopped nuts.
4. Melt margarine and drizzle over entire top.
5. Bake 375 degrees for 40 minutes.
6. Serve with whip topping.
Title: Lime Sugar Cookies
Ingredients:
- 6 butter
- 2 sugar
- 1 sugar
- 1/2 egg
- 1 vanilla
- 1 salt
- 1/2 flour
- 1 1/2
Instructions:
1. beat crisco and butter, granulated sugar and 2 tbls lime sugar.with mixer till light and fluffy --beat in egg and vanilla. sift in flour, baking powder and salt.
2. sprinkle dry ingredients over egg mixture and then beat at low speed till well combined. form dough into a 10" log.2" in diameter on waxed paper.
3. roll in waxed paper and chill dough in refrigerator till firm -- at least 4 hours.I usually let it set overnight. cut logs into 1/4" round.
4. Preheat oven to 375*. bake 10-12 minutes or pale golden brown. after baking immediately transfer to rack over sheet of waxed paper.
5. sprinkle tops with additional lime sugar.
6. cool completely--these are delicious.
Title: Stove-Top Fried Apples
Ingredients:
- 4 sliced apples
- 1/4 brown sugar
- 1/2 cinnamon
- 1 nutmeg
- 1/4
Instructions:
1. Place all ingredients in covered pan and cook on medium-high heat for about 10 minutes, or until tender and juices are gone.
2. Enjoy!
Title: Tootie Fruit Pudding
Ingredients:
- 2 flour
- 2 sugar
- 2 baking soda
- 2 eggs
- 1 salt
- 1 brown sugar
- 1/2
- 3/4
Instructions:
1. MIX EVERYTHING TOGETHER EXCEPT BROWN SUGAR, NUTS, AND COOL WHIP.
2. PUT IN 9X13 PAN.
3. SPRINKLE BROWN SUGAR AND NUTS TO TOP.
4. BAKE AT 350 DEGREES FOR 30-40 minutes.
5. COOL, ADD WHIPPED TOPPING.
Title: Molasses Jam Cake
Ingredients:
- 2 hot water
- 4 flour
- 1 sugar
- 1 eggs
- 2 molasses
- 2 baking soda
- 2 cloves
- 2 salt
- 2 confectioners' sugar
- 3 vanilla extract
- 1 butter
- 1 margarine
- 1/3 molasses
- 1 milk
- 2
Instructions:
1. Bring water to a boil and set aside.
2. Preheat ove to 350F,.
3. Mix oil and sugar, then add beaten eggs and molasses. mix well. Add half of the dry ingredients and mix. Add the hot water, mix and them add the remaining dry ingredients. Mix for two minutes on medium speed.
4. Pour into two prepared 8x8-inch pans and bake at 350F for 40-45 minutes. Cool on a rack.
5. Place jam between layer of cake.
6. MOLASSES BUTTER FROSTING:
7. Add 1 cup confectioner's sugar, egg white and flavoring to creamed butter or margarine. Mix well. Add remaining confectioner's sugar alternately with molasses and milk. Beat well. Frost cake.
Title: Sweetbriar Souffle
Ingredients:
- 1 1/2 red raspberries
- 1/4 raspberries
- 3 eggs
- 1/3 sugar
- 2 unflavored gelatin
- 3/4 water
- 1/4 cream of tartar
- 1/3 sugar
- 1 raspberries
- mint sprig
Instructions:
1. Rinse berries and drain on paper towels.
2. Turn into medium bowl along with vodka or brandy or orange juice and stir to mix.
3. Set aside.
4. Use a one-quart soufflé dish or individual soufflé dishes.
5. Make collar by tearing off a strip of foil about 4 inch longer than the circumference of the dish (or each individual dish).
6. Fold foil lengthwise in thirds.
7. Spray one side of foil band lightly with cooking spray.
8. Wrap band around dish, sprayed side in, so it creates a collar about 2 inch to 3 inch above the top of the dish.
9. Fold ends of foil together and fasten folded seam top and bottom with paper clip to hold collar tightly in place next to the soufflé dish.
10. Set aside.
11. In medium saucepan whisk together egg yolks, 1/3 cup sugar and gelatin.
12. Blend in water.
13. Cook over medium-high heat, whisking constantly, until mixture is very foamy and just begins to boil.
14. Remove from heat and turn into large mixing bowl.
15. Puree raspberry mixture until smooth, then press through sieve to remove seeds.
16. Stir puree into egg yolk mixture until blended.
17. Refrigerate until mixture just begins to thicken, stirring frequently.
18. Whip egg whites with cream of tartar until foam begins to form.
19. Gradually add the 1/3 cup sugar, beating constantly, and beat until stiff peaks form.
20. Turn into bowl of raspberry mixture.
21. In same bowl whip cream until stiff.
22. Add to raspberry mixture.
23. Gently but thoroughly fold raspberry mixture, whipped cream and whites together just until blended.
24. Turn into prepared soufflé dish and chill until firm, several hours or overnight.
25. To serve, unfold and gently peel away collar.
26. Garnish with additional raspberries and/or fresh mint sprigs, if desired.
Title: Mom's Carrot Cake
Ingredients:
- 2 sugar
- 1 1/4 eggs
- 3 applesauce
- 1 crushed pineapple
- 3 flour
- 2 cinnamon
- 1 salt
- 1 baking soda
- 1 nutmeg
- 2 allspice
- 1 carrots
- raisins
Instructions:
1. Combine sugar, vegetable oil, and eggs.
2. Add the applesauce or pineapple.
3. Sift together flour with cinnamon, salt, soda, and nutmeg or allspice.
4. Add flour mixture to first mixture.
5. Add grated carrots.
6. Add nuts, raisins, or candied fruit, if using.
7. Bake in tube pan at 350 degrees for 1 1/4 hours.
8. It is recommended that you do not double this recipe.
Title: John's Three Layer Apple Cake
Ingredients:
- 1/2 unsalted butter
- 2 all-purpose flour
- 2 baking soda
- 1/2 baking powder
- 2 ground cinnamon
- 1/2 ground ginger
- 3/4 salt
- 2 light-brown sugar
- 2 eggs
- 4 granny smith apples
- 4 light-brown sugar
- 1 salt
- 1/4 unsalted butter
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees. Butter three 8-inch-round cake pans; line bottoms with parchment paper. Butter, then flour paper and sides (tapping out excess); set aside.
2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt; set aside. In a large bowl, whisk together butter, sugar, and eggs until well combined; fold in grated and diced apples. Add flour mixture; mix just until combined. Divide batter among prepared pans; smooth tops.
3. Bake until a toothpick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes, then invert onto wire racks; peel off parchment. Invert cakes again, and let cool completely on racks.
4. Make buttercream: In a heatproof bowl set over (not in) a pan of simmering water, whisk together egg whites, sugar, and salt until sugar has dissolved; remove from heat. Using an electric mixer on medium, beat mixture until fluffy and cooled, about 15 minutes. Increase to high; beat until stiff peaks form. Reduce to medium-low; gradually add butter, beating until fully incorporated, about 3 to 5 minutes.
5. Assemble cake: Place one layer on a serving plate; spread top with buttercream. Top with another layer; spread top with buttercream. Top with third layer; spread remaining buttercream over top and sides of cake.
6. Refrigerate at least 1 hour (or up to 4 days). To serve, bring cake to room temperature; slice with a serrated knife.
7. Helpful Hint:.
8. You can also bake the cake in a 13-by-9-inch pan; the baking time will be about the same. Also, if the buttercream separates, continue beating -- it will come together.
Title: 1930's Applesauce Cake (Depression Era Cake)
Ingredients:
- 1 butter
- 1/2 margarine
- 1/2 sugar
- 2 corn syrup
- 1 flour
- 1/2 cinnamon
- 1/2 nutmeg
- 1 clove
- 2/3 baking soda
- applesauce
Instructions:
1. Cream together butter and sugar in a large bowl, stir in corn syrup and set aside; sift together flour, cinnamon, nutmeg and cloves.
2. Dissolve the soda in applesauce;(or coffee if using) add flour mixture and applesauce mixture alternately to creamed mixture.
3. Pour into greased 13X9-inch pan; bake at 350 degrees for 45 to 50 minutes or until cake tests done.
Title: Strawberry Shortcake (Pound-Cake Way)
Ingredients:
- 1 flour
- 1 baking powder
- 1/2 salt
- 1 milk
- 3 butter
- 2 eggs
- 3/4 sugar
- 1 vanilla
- 1 lemon juice
- 3 fresh strawberries
- 1/2 - 1 sugar
Instructions:
1. In a small bowl, combine the flour, baking powder, and salt. stir to combine and set aside.
2. Using a glass measuring cup or small glass bowl, add the milk and butter and heat in the microwave for about 1 minute and the milk is heated and the butter is melted.
3. Meanwhile, crack the eggs in a large bowl and using a hand-held mixer mix for about 3 minutes and the eggs double in volume and are fluffy. Add the sugar and mix for 3 more minutes. Add the vanilla and lemon juice and mix for a few seconds.
4. Add 1/3 of the flour and mix well. Add half of the hot milk and continue to mix until combined. Add another 1/3 of the flour and mix well. Add the rest of the rest of the milk to combine. End with the flour. You may want to scrape down the bowl to make sure it's all combined well.
5. Pour the batter in to a loaf pan that's been sprayed with the Pam for Baking spray or greased and floured. Bake at 350* for 20-25 minutes and the cake is golden brown and a toothpick inserted comes out clean. Allow the cake to cool completely.
6. Wash and slice the strawberries and add them to a medium sized bowl. Add the sugar. Start out with the 1/2 cup and add more for taste. Refridgerate the berries for at least 20 minutes before serving. While it's sitting the sugar will soften the berries and create a sauce too.
7. Serve with the slice of cake, topped with berries and a dollop of whipped cream or a scoop of vanilla ice cream!
Title: Fruit Trifle by Eliso
Ingredients:
- 4 milk
- 2 flour
- 1 sugar
- 1 butter
- 1 vanilla
- 1
- 3
Instructions:
1. Mix milk, flour and sugar in a pot.
2. Over medium heat, beat with mixer until mixture boils (it will thicken).
3. Cool.
4. Melt butter and add to cooled mixture.
5. Add vanilla.
6. In separate dish, begin layering the ingredients. Start with the cookies, then pudding, then fruit, then cookies, pudding, fruit, continue layering until all ingredients are used, ending with cookies.
7. Chill.
Title: No Wait-Make and Eat Ambrosia
Ingredients:
- 1 instant vanilla pudding
- 1 Cool Whip
- 1 chunk pineapple
- 1 mandarin oranges
- 1 mini marshmallows
- 1 coconut
- 1/2
Instructions:
1. Mix Instant Vanilla Pudding with the reserved pineapple juice in a large mixing bowl and set aside 5 minutes until set.
2. Fold in Cool Whip.
3. Fold in pineapple, fruit cocktail, mandarin oranges, marshmallows, and almonds.
4. Top with coconut.
5. Can be served immediately or made ahead of time and kept in the refridgerator.
Title: Caramel Apple Crisp
Ingredients:
- 6 butter
- 6 apples
- 4 light brown sugar
- 3/4 lemon juice
- 1 cinnamon
- 1
- 1/2
Instructions:
1. Preheat the oven to 350°F.
2. Place the bread in the food processor or blender. Process or blend until crumbs form.
3. Toss the crumbs with the melted butter until well combined. Spread about 1 cup crumb mixture on the bottom of an 8-inch square baking dish.
4. Combine the apples, brown sugar, lemon juice and cinnamon in a large bowl; mix well.
5. Spoon about half of the apple mixture over the crumb mixture in the dish. Drizzle about half of the caramel topping over the top.
6. Repeat layering with about half of the remaining crumb mixture and all of the remaining apple mixture and caramel topping.
7. Top with the remaining crumb mixture.
8. Bake until the crumb mixture is lightly golden and the apples are tender when pierced with a knife, 55 to 65 minutes. Cool slightly in the dish on a wire rack. Serve warm.
Title: Coconut Cream Pie
Ingredients:
- 3/4 sugar
- 1 unsweetened coconut milk
- 1 1/2 cornstarch
- 1/4 cornstarch
- 1 salt
- 5 flaked coconut
- 1/4 vanilla extract
- 1 butter
- 1 coconut
- 1 sugar
- 1 cream of tartar
- 2 vanilla
- 5
- 14
- 1/4
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. In a 2 quart saucepan combine sugar, coconut milk and 1 cup of whole milk.
3. Scald mixture over medium heat and set aside.
4. In a small mixing bowl whisk remaining 1/2 cup milk and cornstarch together to make a slurry.
5. In a separate small mixing bowl combine egg yolks and salt, mixing well.
6. Temper egg yolks by adding 1/2 cup of the scalded milk mixture to yolks whisking constantly.
7. Pour yolk mixture and slurry mixture into scalded milk mixture in saucepan and whisk vigorously over medium heat until it comes to a boil.
8. Cook until thickened about 2-3 minutes.
9. Remove from heat and add coconut, vanilla and butter.
10. Stir until uniformly incorporated.
11. Pour into cooled pie shell.
12. Spoon meringue on top spreading to the outer edge of the pie shell.
13. Sprinkle 2 tbsp of coconut on meringue.
14. Bake at 325 for approximately 10 minutes or until meringue is very lightly browned.
15. Let stand at room temperature for about one hour then refrigerate.
16. Meringue:
17. Combine egg whites, Cream of Tarter and vanilla extract.
18. Beat on high with electric mixer until soft peaks form.
19. Gradually add sugar about 2 tbsp at a time while beating egg whites.
20. Continue to beat until stiff glossy peaks form.
Title: Strawberry Pie
Ingredients:
- 1 strawberries
- 2 sugar
- 1 cornstarch
- 3
Instructions:
1. Place 1 quart of the fresh whole strawberries into the baked pie crust.
2. Mash the remaining quart of berries.
3. Mix the sugar and cornstarch together and add it to the mashed berries.
4. Bring the mixture to a boil over medium to medium high heat, stirring constantly. Cook until the mixture thickens and clears.
5. Cool mixture slightly.
6. Pour mixture over the strawberries in the pie crust. Chill several hours.
7. Top with whipped cream and serve.
Title: Not Too Sweet Buttercream
Ingredients:
- 1/2 butter
- 3 cream cheese
- 1 powdered sugar
- 1 vanilla extract
- 1/8 - 1/4 milk
- 1 -3
Instructions:
1. Beat butter and cream cheese until creamy. Slowly add powdered sugar, about 1/2 cup at a time. Add flavorings and enough milk or cream to make the icing the consistency you want.
2. Almond extract is very strong: you might want to start with the smaller amount and then add more if you like it.
3. This icing should be refrigerated if it will be sitting out for more than a few hours, since it does have cream cheese and milk in it.
4. This is enough to frost cookies and a rectangular cake in the pan. If you want to do a layer cake, make a double recipe.