lumicero/recipes-ing2inst huggingface dataset:
Title: Chez Panisse Almond Cake
Ingredients:
- 1 1/3 granulated sugar
- 3/4 almond paste
- 10 unsalted butter
- 6 eggs
- 1 vanilla extract
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
Instructions:
1. Preheat the oven to 325 degrees and position the rack to the center of the oven.
2. Line the bottom of a 9-inch cake pan with a round of parchment paper, or butter the pan and dust it lightly with flour, tapping out any excess.
3. With an electric mixer, beat together the sugar and almond paste until the paste is finely broken up (the sugar crystals helps break the paste into pieces-so don't add the butter yet!) 3.
4. Now add the butter and beat for a few minutes until light and fluffy.
5. In a separate bowl, or a measuring cup with a spout, stir together the eggs with a fork then dribble it into the batter as you beat.
6. Add the vanilla.
7. Mix together the flour, baking soda and salt with a whisk.
8. Stir the dry ingredients into the batter until just incorporated.
9. Transfer the batter into the prepared cake pan and bake for about 1 hour, or until a toothpick inserted into the center comes out clean.
10. The baking time may take a but longer due to the variation in different brands of almond paste.
11. Cool the cake on a rack before serving.
12. This cake is extremely moist and will keep well for up to a week if well-wrapped.
Title: Crazy Dipped Pretzels and Chips
Ingredients:
- 1 white chocolate chips
- 1 vegetable shortening
- 16
Instructions:
1. Line baking sheets with wax paper.
2. Microwave 1 cup morsels and vegetable shortening in small, dry, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
3. Dip chips and/or pretzels into melted morsels, tilting bowl to easily dip. (I use a measuring cup.) Use side of bowl to remove excess. Place on prepared baking sheets. Sprinkle with Toppers. Refrigerate for 15 - 20 minutes or until set. Store in airtight container at room temperture. Potato chips are best when eaten within a few hours of preparation.
4. Pretzels and chips may be dipped and drizzled in any variety of melted chocolate for different looks. For example, dip them in semi-sweet chocolate and drizzle them with melted white morsels. Or dip them in milk chocolate and drizzle them with melted semi-sweet chocolate. Don't forget the sprinkles--that's the best part!
Title: Pumpkin Pie Cookies
Ingredients:
- 1 pumpkin
- 1 honey
- 1/2 salt
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/2 ground ginger
- 1/2 ground allspice
- 1/2 ground cloves
- 1/2 butter
- 1 egg
- 1/2 baking powder
- 1/2 baking soda
- 1 whole wheat flour
Instructions:
1. Preheat oven to 350°F.
2. Combine all ingredients in a bowl.
3. Grease a cookie sheet pan.
4. Drop cookie mix 1 tablespoon at a time on the cookie pan.
5. Bake for 10-15 minutes or until done.
Title: Crunchy Pecan Pie Bites
Ingredients:
- 3 pecans
- 3/4 sugar
- 3/4 dark corn syrup
- 3 eggs
- 2 butter
- 1 vanilla extract
- 1/8 salt
- 5 miniature phyllo cups
Instructions:
1. Preheat oven to 350 degrees.
2. Bake/toast pecans in single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant.
3. Stir together sugar and corn syrup in a medium bowl. Stir in pecan, eggs and next 3 ingredients.
4. Spoon about 1 heaping tsp pecan mixture into each pastry shell (remember to keep stiring the mixture) and place on 2 large baking sheets.
5. Bake at 350 for 20 to 22 minutes or until set. Remove to wire racks and let cool completely (about 30 minutes). Store in an airtight container for up to 3 days (not sure how well they freeze; they don't last that long at my house).
Title: Dawn's Pumpkin Pecan Dump Cake
Ingredients:
- 1 pumpkin puree
- 1 evaporated milk
- 3 eggs
- 1 sugar
- 1 salt
- 3 cinnamon
- 1 pecans
- 1 1/2 butter
- 1 margarine
Instructions:
1. Preheat oven to 350.
2. In a mixing bowl, combine first 6 ingredients, until well blended.
3. Pour batter into a 9x13" greased pan.
4. Sprinkle DRY cake mix on top, then cover with pecans.
5. Pour melted margarine or butter over top.
6. Bake 50-60 mins., or until golden brown.
7. Serve with Cool Whip or whipped cream on top.
Title: Low-Fat, Delightful Hamantaschen Cookies
Ingredients:
- 3 1/2 - 4 flour
- 3/4 sugar
- 2 baking powder
- 1/2 salt
- 1/2 sweet butter
- 1 banana
- 3 eggs
- 1/2 low-fat vanilla yogurt
Instructions:
1. You really need to do this with clean bare hands (or gloves, if you prefer)--mash the butter and banana into all the dry ingredients in a large bowl until the mixture is crumblike.
2. Smush in the egg yolks and yogurt. If it's very sticky, add more flour a bit at a time until it is a good, doughy texture.
3. Divide it into four parts and stick them in the freezer for 20-30 minutes.
4. When you take out the first part, transfer the others to the fridge.
5. Roll the first part flat, but not too thin.
6. Flour the rim of a drinking glass and use it to punch out circles of dough, placing them on a greased cookie sheet.
7. Put a spoonful of filling in the center of each circle and squish up the edges in the shape of a triangle, leaving some of the filling exposed in the middle.
8. Brush the dough with the egg whites and bake at 350º for 10-15 minutes or until golden brown.
9. Repeat this process with the other three sections of dough.
10. Remove from cookie sheets, let cool on a wire rack and enjoy.
Title: Sweet Potato Custard
Ingredients:
- 1 sweet potato
- 1/2 banana
- 1 evaporated milk
- 2 brown sugar
- 2 salt
- 1/2 sugar
- 1 ground cinnamon
- 1 raisins
- 1/4
Instructions:
1. Mix together mashed cooked sweet potato and banana.
2. Stir in milk, blending well.
3. Add brown sugar, egg yolks and salt, mixing well.
4. Transfer mixture to a lightly greased 1 quart pan/casserole.
5. Combine sugar and cinnamon (raisins if using) and sprinkle over top of casserole.
6. Bake in a preheated oven at 300 degrees for 45-50 minutes or until knife inserted near the center comes out clean.
Title: Coffee Walnut Layer Cake
Ingredients:
- 1/2 butter
- 1 walnut pieces
- 2 sugar
- 8 sugar
- 1 2/3 unsalted butter
- 1 flour
- 4 baking powder
- 2 eggs
- 1 milk
- 1 instant coffee
- 2 1/2 boiling water
- 6 confectioners' sugar
- 1 unsalted butter
- 1 instant coffee
- 1/4 boiling water
- walnut halves
Instructions:
1. Heat oven to 350 degrees.
2. Butter two 8-inch cake pans, and line base of each with parchment paper.
3. In food processor, combine 1/2 cup walnut pieces and sugar.
4. Process to a fine powder.
5. Add butter, flour, baking powder and eggs.
6. Process to a smooth batter.
7. Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running.
8. Mixture should be just soft enough to drop from a spoon; if not, add more milk.
9. Divide cake batter between two pans.
10. Bake until risen and springy to touch, about 25 minutes.
11. Cool on a rack for 10 minutes, then remove from pan and place on rack.
12. Remove parchment paper.
13. Cool completely.
14. For frosting: Place confectioners' sugar in food processor and pulse until lump-free.
15. Add butter and process until smooth.
16. Add coffee mixture down feed tube and pulse until well blended.
17. Place one cake upside down on a plate or cake stand.
18. Spread with about half the frosting.
19. Place second cake right side up on frosting, and cover top and sides in a swirly pattern.
20. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.
Title: Mix ‘n’ Bake Cocoa Cake
Ingredients:
- 3 all-purpose flour
- 2 light brown sugar
- 1/2 cocoa powder
- 2 baking soda
- 1 salt
- 2 milk
- 2/3 lemon juice
- 2 vanilla
- 2 icing sugar
Instructions:
1. In a 9 x 13 inch cake pan, stir together, flour, brown sugar, cocoa, baking soda and salt.
2. Make a well in the center of the dry ingredients. Add milk, oil, lemon juice and vanilla. Beat with a fork until smooth, about 2 minutes. Use a rubber spatula to bring any dry ingredients clinging to sides, corners, or bottom of the pan into the batter. Level the batter in the pan with the spatula.
3. Bake at 350 F for 45 to 50 minutes or until it tests done. Cool completely. Cut into squares and dust with icing sugar if desired. Makes 12 to 18 servings depending on how you cut them.
Title: Sugar Glaze
Ingredients:
- 2 granulated sugar
- 2/3 water
- 1/8 salt
- 1 butter
- 1 confectioners' sugar
- 1/4
Instructions:
1. Combine granulated sugar, water and salt in 1-quart saucepan. Stir over heat until sugar dissolves.boil, without stirring to 230 degrees F or thread stage. Remove from heat.
2. Blend butter, confectioner's sugar, and extract into syrup with whisk.stir until smooth and slightly thick. Keep glaze at right consistency by standing saucepan in a larger pan of simmering water.
3. Brush or spoon glaze onto cakes, cookies, or breads. If mixture becomes.
4. Dry and crusty, reheat slightly and stir a little water into the glaze.
Title: Apple Delight
Ingredients:
- 2 butter
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Pour apple filling into a 9x13-inch pan.
3. Sprinkle cake mix over apples.
4. Drizzle melted butter on top.
5. Bake 30 minutes.
6. Serve hot or cold.
Title: Zucchini Pumpkin Cake
Ingredients:
- 4 eggs
- 1 sugar
- 1 brown sugar
- 1 vanilla
- 2 zucchini
- 2 canned pumpkin
- 1 flour
- 3 baking soda
- 2 salt
- 1 baking powder
- 1 ginger
- 1 1/2 cinnamon
- 1 1/2 ground nutmeg
- 3/4 pine nuts
- 1 raisins
- 1 cream cheese
- 3 butter
- 1/2 vanilla extract
- 4 powdered sugar
- 1/4 sour cream
- 8 pine nuts
- 1 -2
Instructions:
1. Grease and flour 2 9 inch cake pans or 10x13 pan and set aside.
2. Preheat oven to 350 degrees.
3. Beat eggs to blend, add oil, sugar and vanilla.
4. Continue beating until thick and foamy.
5. Stir in zucchini and pumpkin.
6. Mix remaining ingredients in a separate bowl.
7. Stir dry mixture gently into zucchini mixture just until blended.
8. Bake for 45 minutes or until toothpick inserted in center comes out clean.
9. Top with cream cheese frosting.
10. CREAM CHEESE FROSTING:
11. Put Frosting ingredients in food processor and mix till creamy add sour cream to make it creamier if necessary.
12. Press pine nuts into sides of cake.
13. Eat Away!
Title: Easy Bake Oven Raisin Cookies
Ingredients:
- 3 sugar
- 1 1/2 shortening
- 6 flour
- 1/8 baking powder
- 1/8 vanilla
- 3 milk
- 15 -20 raisins
Instructions:
1. Preheat Oven for 15 minutes.
2. Spray EASY-BAKE pan with non-stick cooking spray.
3. Mix sugar and shortening together.
4. Blend in flour, baking powder, and vanilla. Stir in milk. Stir in raisins.
5. Drop dough balls onto greased EASY-BAKE pan; allow room to spread.
6. Bake each batch 5-7 minutes.
7. Let cool, and ENJOY!
Title: Easy Harvest Chocolate Cake
Ingredients:
- 2 sugar
- 1 1/2 ground cinnamon
- 1/2 eggs
- 1 zucchini
- 1 1/2 powdered sugar
- 6 butter
- 3 milk
- 5 1/3 vanilla
- 1/2
- 3/4
- 1/2
- 2
Instructions:
1. CAKE:.
2. Heat oven to 350°F
3. Grease and flour three 8-inch round baking pans.
4. Stir together bread mix, sugar, cocoa, cinnamon, oil and eggs in large bowl until well blended.
5. Stir in zucchini; pour evenly into prepared pans.
6. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
7. Cool 10 minutes; remove from pans to wire rack.
8. Cool completely.
9. Frost with Chocolate Buttercream Frosting, if desired.
10. CHOCOLATE-BUTTERCREAM-FROSTING:
11. Stir together 5 1/3 cups powdered sugar and 1/2 cup Hershey's Cocoa in large bowl.
12. Beat 3/4 cup softened butter and 1 cup sugar-cocoa mixture in another large bowl.
13. Add remaining sugar-cocoa mixture, 1/2 cup milk and 2 teaspoons vanilla extract; beat to spreading consistency.
14. Enjoy!
Title: Darlene's Pumpkin Bars
Ingredients:
- 4 eggs
- 1 2/3 sugar
- 1 pumpkin
- 1 flour
- 2 baking powder
- 2 cinnamon
- 2 salt
- 1 baking soda
- 1
Instructions:
1. Cream together eggs, sugar, oil and pumpkin. Beat until light and fluffy. Mix flour and other dry ingredients. Add pumpkin mix and mix thoroughly. Spread batter in ungreased 15x10 pan.
2. Bake at 350 degrees for 25-30 minutes.
Title: Easy No-Bake Creamy Chocolate Mint Bars
Ingredients:
- 2 butter
- 1 milk
- 1 3/4 vanilla extract
- 2 powdered sugar
- 1 1/4
- 1/2
- 2 -4
- 2 1/2
Instructions:
1. GREASE 9-inch-square baking pan.
2. MICROWAVE 1/3 cup morsels and 1/3 cup butter in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir crushed cookies into melted morsel mixture. Press onto bottom of prepared pan. Refrigerate for 10 minutes or until firm.
3. MEANWHILE, BEAT 1/3 cup butter, milk, 1/2 teaspoon peppermint extract and vanilla extract in medium mixer bowl until smooth. Gradually beat in powdered sugar until smooth and creamy. Add food coloring, 1drop at a time, until desired color is reached. Spread powdered sugar mixture evenly over cookie crumb layer.
4. MICROWAVE remaining 1 2/3 cups morsels, 1/3 cup butter and 3/4 teaspoon peppermint extract in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Let stand for 10 minutes. Spread chocolate layer evenly over powdered sugar mixture. Refrigerate for at least 2 hours. For easier cutting, allow bars to sit at room temperature for 10 minutes.
Title: Barb's Almond Pound Cake
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 3 flour
- 1 salt
- 1 baking powder
- 1/2 baking soda
- 1 vanilla
- 2 buttermilk
- 1
Instructions:
1. Preheat oven to 325°.
2. Grease and flour a 10-inch tube pan.
3. Cream butter and sugar till fluffy; beat in eggs one at a time. Blend in vanilla, peel and almond filling.
4. Stir together dry ingredients and add alternately with buttermilk.
5. Pour into pan and bake at 325° for 55-70 minutes.
6. Test with toothpick or bamboo skewer to see if done.
7. Cool in wire rack 20 minutes before removing from pan.
8. Remove from pan and cool completely.
Title: Moroccan-Style Banana, Apricot and Cinnamon Filo Parcel
Ingredients:
- 3/4 butter
- 2 caster sugar
- 1 banana
- 4 phyllo pastry
- 4 butter
- 2 ground cinnamon
- 4 caster sugar
- 4 1/2 honey
- 1 1/2 orange
- 2 icing sugar
- 1 ice cream
- 2
Instructions:
1. Preheat the oven to 400 degrees.
2. Heat a frying pan until hot, then add the butter and caster sugar.
3. Add the bananas and fry until just golden, then set aside and allow to cool.
4. Place one sheet of filo pastry onto a baking sheet and brush generously with some of the melted butter.
5. Dust with half a teaspoon of ground cinnamon and one teaspoon of caster sugar.
6. Repeat this layer and dusting with a second, third and fourth layer of filo pastry, butter, cinnamon and sugar.
7. Place the bananas along the length of the middle of the top filo sheet.
8. Place the apricots, almonds, honey and orange zest into a bowl and mix well.
9. Spoon the apricot mixture over the top of the bananas.
10. Fold the sides of the filo pastry over the filling and roll it over, so that the join is underneath.
11. Spread with more of the melted butter and dust with icing sugar.
12. Place into the oven and bake for 15 minutes, or until the filo is crisp and golden.
13. To serve, cut the filo parcel into wedges and serve with a dollop of ice cream.
Title: Lighter Pie Crust from Cooking Light Magazine
Ingredients:
- 1 flour
- 3 water
- 1/2 cider vinegar
- 1 powdered sugar
- 1/4 salt
- 1/4 vegetable shortening
Instructions:
1. Preheat oven to 400 degrees F.
2. Combine 1/4C flour, water and vinegar with a whisk until well blended.
3. Combine 3/4C flour, sugar, and salt in a bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.
4. Add the water slurry, and toss with a fork until flour mixture is moist.
5. Gently press mixture into a 4" circle on heavy-duty plastic wrap; cover with add'l wrap and roll dough into a 12" circle. Freeze for 10 minutes.
6. Remove 1 sheet of plastic wrap; let stand for 1 minute or until dough is pliable. Fit dough, plastic-wrap side up, into a 9" pie plate or tart pan. Fold edges under or flute decoratively. Line bottom of dough with a piece of foil; arrange pie weights on foil.
7. Bake at 400 degrees F for 20 minutes or until edge is lightly browned. Remove pie weights and foil. Cool on a wire rack.
Title: Weight Watchers Chocolate Pumpkin Fluff
Ingredients:
- 2 sugar-free instant chocolate fudge pudding mix
- 8 fat-free cool whip
- 1 1/3 water
- 16 pumpkin puree
Instructions:
1. Combine a pumpkin, pudding mixes and water very well. Using a mixer or whisk makes a better texture. Add cool whip and chill.
2. Note: The whole thing is 11 weight watcher points Estimated points 1.5 per serving.
Title: Gingerbread Cookies
Ingredients:
- 1 sugar
- 2 ginger
- 1 nutmeg
- 1 cinnamon
- 1/2 salt
- 1 1/2 baking soda
- 1 butter
- 1/2 evaporated milk
- 1 unsulphured molasses
- 1 vanilla
- 1 flour
- 7
Instructions:
1. Preheat oven to 375°.
2. Combine the sugar, ginger, nutmeg, cinnamon, salt and baking soda. Mix well.
3. Add the melted margarine, evaporated milk and molasses.
4. Add extracts. Mix well.
5. Add the flour 1 cup at a time, stirring constantly.
6. The dough should be stiff enough to handle without sticking to fingers.
7. Knead the dough for a smoother texture. Add 1 to 2 cups additional flour if necessary to prevent sticking.
8. When the dough is smooth, roll into 3/4 in balls and flatten to about 1/4 in high.
9. Bake on floured or greased cookie sheet at 375° for 10 - 12 minutes. The cookies are done if they spring back when touched.
Title: African Fruit Salad
Ingredients:
- 1 avocado
- banana
- guava
- mango
- melon
- papaya
- pear
- pineapple
- lemon
- coconut
- roasted peanuts
- honey
- sugar
Instructions:
1. If using canned fruits: drain and save the liquid. Peel and remove seeds from the fresh fruit as necessary, cut fruit into bite-sized pieces.
2. Combine all fruit in a glass bowl. Add the lemon juice, some of the liquid from the canned fruits or honey/sugar. Stir gently. There should only be enough liquid to coat the fruit; it does not have to be covered in liquid.
3. Cover the fruit salad and allow it to stand at room temperature for a half hour before serving. The fruit salad may be refrigerated after it has stood up to an hour. It should be eaten the same day it is made.
4. Garnish with freshly grated coconut or chopped roasted peanuts right before serving.
5. NOTE: Eastern Africa's Saladi Ya Matunda is made without the lemon juice, coconut or peanuts; it substitutes sugar/honey for the liquid from the canned fruits.
Title: Butterscotch Tea Party Cookies
Ingredients:
- 1 butter
- 2/3 margarine
- 1/3 brown sugar
- 1 granulated sugar
- 2 egg
- 3 pure vanilla extract
- 1 all-purpose flour
- 2 milk
- 1/2 baking soda
Instructions:
1. In large mixing bowl, combine butter, sugars, egg and vanilla.
2. Beat at medium speed of electric mixer until light and fluffy.
3. Add flour, melted chips, milk and baking soda.
4. Beat at low speed until soft dough forms.
5. Cover with plastic wrap.
6. Chill 3 to 4 hours, or until firm.
7. Heat oven to 350°F.
8. Divide dough into thirds.
9. Cover 2/3 dough with plastic wrap; chill.
10. On lightly floured surface, roll remaining third dough to 1/4-inch thickness.
11. Using 2 to 3-inch cookie cutters, cut desired shapes into dough.
12. Place shapes 2 inches apart on ungreased cookie sheets.
13. Repeat with remaining dough.
14. Bake for 6 to 7 minutes, or until edges are golden brown; cool completely.
15. If desired, decorate cookies with favorite frosting.
16. Let dry completely before storing.
17. Tip: If desired, sprinkle cookies with additional granulated sugar before baking.
Title: Cuccidatti (Fig Cookies)
Ingredients:
- 2 figs
- 1 1/2 raisins
- 1 dates
- 1/2 brown sugar
- 1/2 granulated sugar
- 1 cinnamon
- 1 brandy
- 4 orange
- 1 flour
- 10 salt
- 2 sugar
- 2 baking powder
- 5 margarine
- 2 eggs
- 1 1/2 vanilla
- 6 milk
- 1
- 3/4
Instructions:
1. Remove hard knob on one end of figs and discard.
2. Soak figs, raisins and dates in hot water for 1 hour.
3. Drain.
4. Put figs, dates and raisins through food grinder; add remaining ingredients, put through blender to puree. Mix well, it's easier to prepare the fig filling one day and proceed the next day.
5. Refrigerate filling.
6. Sift flour, salt, granulated sugar and baking powder together in large bowl or kettle. Cut Crisco and margarine in with pastry blender (as for pie crust). Make a well in center, add eggs, vanilla and milk.
7. Blend thoroughly using hands.
8. Roll out on floured surface into 3 x 10-inch rectangle about 1/8-inch thick.
9. Place filling in center, fold long edges to center and pinch edges to seal.
10. Cut 1 1/2-inch slices.
11. Bake on lightly greased cookie sheet at 350 degrees for 10 to 15 minutes.
12. Continue until dough and filling are used up.
13. Frost with a plain frosting: powdered sugar, milk and vanilla.
14. Garnish with sprinkles or jimmies.
15. Recipe can be divided in half.
16. Do not overcook.
17. Should be light in color.
Title: Pumpkin Dump Cake
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 2 cinnamon
- 4 eggs
- 3/4 brown sugar
- 1 butter
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix pumpkin, milk, eggs and sugars all together with a mixer. Blend well. Pour this into a 9X13 pan. (It will be soupy.) Sprinkle cake mix over the pumpkin mixture. DO NOT STIR. Pour melted butter over top of cake mix. DO NOT STIR. Sprinkle chopped walnuts over the entire top.
3. Bake at 350 degrees for 55 minutes or until edges are lightly browned.
4. Delicious served with vanilla ice cream.
Title: Easy Pineapple Cake
Ingredients:
- 1 plain yogurt
- 1 eggs
- 3 crushed pineapple
- 1 confectioners' sugar
- 3/4 coconut
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a 9x13 inch baking pan.
3. Place cake mix, yogurt and eggs in a bowl and mix on low speed 2 minutes.
4. Add drained pineapple and mix to combine.
5. Pour into prepared pan and bake and bake 30 minutes.
6. Remove to a wire rack and cool slightly.
7. Place sugar and 2 tbls reserved juice in a small bowl and stir until smooth.
8. Spread over still warm cake and sprinkle with coconut.
9. Cool completely before slicing.
Title: Snickers Snack Cake
Ingredients:
- 1 butter
- 1 sugar
- 4 eggs
- 1 vanilla extract
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1/4 butter
- 1/4 buttermilk
- 2 confectioners' sugar
- 3
- 2
- 3
Instructions:
1. Preheat oven to 350°F
2. Line a 9 inch baking pan with heavy-duty aluminum foil. Lightly grease foil.
3. In a large boil, combine butter and sugar. Beat at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
4. In a small bowl, combine flour, cocoa, baking powder, and salt. Gradually add to butter mixture, beating until combined. Spoon batter into prepared pan. Bake for 20 to 25 minutes, or until a wooden pick inserted in center comes out clean. Spread chocolate frosting over hot cake. Let cool completely. Cut into squares to serve.
5. Chocolate Frosting:
6. In a medium saucepan, melt butter over medium low heat. Add cocoa and buttermilk, whisking until cocoa dissolves.
7. Gradually whisk in confectioners' sugar until smooth. Stir in snickers bars. Immediately spread over hot cake.
Title: Mocha Mousse
Ingredients:
- 1 butter
- 1/4 coffee
- 1 marshmallows
- 1
Instructions:
1. Using a double boiler, melt the marshmallows in the boiling coffee.
2. Refrigerate until cold, about 1 hour.
3. Save 12 chocolate wafers and crush the rest. Combine with melted butter.
4. Press into the bottom of a 9 inch spring form pan.
5. Set the 12 wafers on end around the edge of the pan.
6. Whip cream.
7. Then whip chilled coffee mixture.
8. Fold together and pour into the pan.
9. May be chilled for up to 4 hrs at this point.
10. Shave chocolate on top just prior to serving.