lumicero/recipes-ing2inst huggingface dataset:
Title: Devil's Food Cake
Ingredients:
- 2 cake flour
- 1 baking soda
- 1/4 salt
- 1/2 buttermilk
- 1/2 vanilla extract
- 2 eggs
- 2 unsalted butter
- 1/2 granulated sugar
- 1 brown sugar
- 1 sugar
- 1/2 heavy whipping cream
- 1/4
- 1
Instructions:
1. Position rack in lower third of oven- Heat to 350 degrees.
2. Grease a 13x9x2 inch baking pan with solid shortening- Dust with flour, tap out excess and line bottom with parchment or wax paper.
3. Sift flour onto wax paper.
4. Measure 2 cups by lightly spooning flour into a measuring cup (the nested kind), mounding it slightly (don't tap cup on countertop)- Sweep off excess flour with back of knife, put into a medium bowl, whisk in baking soda and salt.
5. In a medium bowl, whisk 1/2 cup lukewarm water into the cocoa- Let cool.
6. Pour buttermilk, 1/2 cup water and vanilla into a liquid cup measure.
7. Crack eggs into a small bowl; whisk to mix yolks with whites.
8. Beat butter in a large bowl with mixer on medium speed 30 to 45 seconds until smooth.
9. On low speed, gradually beat in granulated sugar then brown sugar- Scrape down sides of bowl (mixture will appear sandy).
10. Beat on medium speed 6 to 7 minutes until mixture is light in color and comes together.
11. Gradually add eggs and beat, scraping bowl at least once, until fluffy and increased in volume (This, including adding eggs, should take about 1 minutes).
12. Add cocoa mixture; beat just to blend.
13. With a rubber spatula, stir in 1/4 the flour mixture, then 1/3 the buttermilk mixture- Repeat, alternating dry and liquid ingredients, ending with flour mixture and mixing until blended and smooth.
14. Pour into prepared pan- Spread from center out, creating a slightly raised ridge around rim.
15. Bake 30 to 40 minutes or until top springs back slightly when touched lightly in center, sides contract and a wooden pick inserted in center comes out clean- Cool on wire rack 10 minutes.
16. Prepare frosting while waiting: Stir in 1/2 cup sugar and 1/4 cup unsweetened cocoa powder in a large bowl to blend.
17. Add 1 cup heavy whipping cream; stir to combine.
18. Refrigerate at least 30 minutes for sugar and cocoa to dissolve.
19. Beat with mixer on high speed until stiff peaks form when beaters are lifted- Use immediately (makes 2 cups).
20. Once the cake has cooled on a wire rack for 10 minutes, run a thin knife around edge of cake, place a wire rack over pan and flip both over- Remove pan and paper.
21. Turn paper sticky side up, place non-sticky side on cake, cover with a rack and flip both over so cake is right side up- Cool completely.
22. To assemble: Place cake in freezer 15 minutes.
23. Using a serrated knife, slightly trim narrow ends.
24. Cut cake crosswise in thirds.
25. Place 1 third on a platter; spread with 1/3 the Cocoa Whipped Cream- Repeat with another third.
26. Top with remaining layer; spread top with remaining cream.
27. Refrigerate at least 30 minutes or until ready to serve.
Title: French Apple Tart
Ingredients:
- 2 all-purpose flour
- 1/2 kosher salt
- 1 sugar
- 12 unsalted butter
- 1/2 granny smith apples
- 4 sugar
- 1/2 unsalted butter
- 4 calvados
- 1/2 water
- 2
Instructions:
1. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper (don't skip or this tart is hard on your baking sheet).
2. For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. No food processor - use a pastry blender and use the standard method for pastry.
3. Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
4. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full 1/2 cup of sugar and dot with the butter.
5. Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine!
6. When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. If using jam run it through a sieve first. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
Title: Grilled Banana Boats
Ingredients:
- 1/4 butter
- 1/4 brown sugar
- 1/4 peanuts
- 1/4 bananas
- 4
Instructions:
1. Stir together Parkay, brown sugar, peanuts, and chocolate chips in small bowl until well blended. Set aside.
2. Grill bananas in their peels over low heat 5 minutes per side (peels will blacken).
3. Remove peels from bananas.
4. Slice inside curve of banana lengthwise about 1 inch deep.
5. Fill slice with 2 tablespoons Parkay mixture.
6. Add a wave of Reddi-wip along the bottom edge of banana.
7. Repeat with remaining ingredients.
8. Serve immediately.
Title: Poured Cookie Icing
Ingredients:
- 1 confectioners' sugar
- 2 milk
- 2 light corn syrup
Instructions:
1. Place sugar and milk in bowl.
2. Stir in syrup and mix well.
3. For filling in areas, use thinned icing (add small amounts of light corn syrop until desired consistency is reached).
Title: Unusual Chickpea and Lime Cake
Ingredients:
- 8 canned chick-peas
- 3 eggs
- 1/3 sugar
- 2 fructose
- 1 limes, juice and zest of
- poppy seed
Instructions:
1. Grease and line the base of a 9" cake tin.
2. Preheat the oven to 350F (175C).
3. Put the chickpeas in the food processor and blitz until smooth.
4. Mix in the eggs, sugar/fructose, the poppy seeds, the lime zest and half of the lime juice (keeping the remaining half of the lime juice for later).
5. Pour the mixture into the cake tin, and bake for about 45 minutes, until firm and brown. If it looks as though it's getting too dark, cover with tin foil.
6. Allow the cake to cool in its tin for a quarter of an hour, then pour over the remaining lime juice.
7. Allow to finish cooling, then remove from the tin.
8. Serve in small slices.
Title: Raspberry Fudge Torte
Ingredients:
- 1 sour cream
- 1 water
- 3/4 vanilla
- 1/3 eggs
- 1 frozen raspberries in light syrup
- 3 sugar
- 1 cornstarch
- 1 fresh raspberry
- 2
- 4
- 1
- 3/4
- 1/2
Instructions:
1. Heat oven to 350F (if using dark or nonstick pans, heat oven to 325F). Grease and flour two 9 inch round cake pans. In large bowl, beat all cake ingredients except chocolate chips with electric mixer on low speed 30 seconds. Beat 2 minutes on medium speed. Stir in chocolate chips. Pour batter into pans.
2. Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Remove from pans; place on cooling racks. Cool completely, about 1 hour. (Wrap and freeze 1 cake layer for a late use.).
3. Meanwhile, to remove seeds from raspberries, place strainer over small saucepan; pour raspberries into strainer. Press raspberries through strainer with back of spoon to remove seeds; discard seeds. Stir sugar and cornstarch into raspberries until smooth. Cook over low heat until mixture is bubbly and thickened, stirring constantly. Boil 1 minute. Place waxed paper or plastic wrap over surface of mixture; refrigerate 30 minutes or until cold. Fold in whipped cream.
4. To assemble torte, place cake layer, to side down, on serving plate. Spread with thin layer of frosting. Top with raspberry cream, spreading to within 1/2 inch of edge. Frost sides of torte with remaining frosting. Refrigerate at least 1 hour before serving.
5. Just before serving, arrange raspberries around top edge of torte. If desired, garnish with additional fresh raspberries and mint springs. Store torte in refrigerator.
Title: Simple Banana Fritters
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 1/4 baking soda
- 1/4 sea salt
- 3/4 water
- 4 firm bananas
- 3 vanilla ice cream
Instructions:
1. Combine the 1 cup of flour, the baking powder, baking soda and salt in a large bowl.
2. Gradually add water, beating with a whisk until smooth.
3. Coat banana pieces (you should have 12) lightly in the remaining 1/2 cup flour.
4. Heat oil in wok to 375 degrees F.
5. Dip banana pieces in the flour-water mix, coating completely.
6. Cook bananas, 4 pieces at a time or until golden, about 3-5 minutes.
7. Drain on paper towels.
8. Serve with ice cream.
Title: Champagne Chocolate Mousse
Ingredients:
- 1 chocolate chips
- 3 unsalted butter
- 5 sparkling apple cider
- 3 sugar
- 1/3 heavy cream
- 3/4
- 1
Instructions:
1. In a heatproof bowl, combine the chocolate chips, butter and 2 1/2 tablespoons sparkling grape juice. Set the bowl over a pot of simmering water and stir until the chocolate is melted; let cool.
2. In another heatproof bowl over simmering water, whisk the egg yolks, sugar and remaining 2 1/2 tablespoons juice until thick and warm but not cooked, 3 to 5 minutes. Remove from the heat and whisk in the melted chocolate; let cool to room temperature.
3. Using an electric mixer, whip the heavy cream until soft peaks form; transfer 1/4 cup to a small bowl and refrigerate. Let the remaining cream stand until it reaches room temperature, then, using a large rubber spatula, fold into the chocolate mixture until smooth. Spoon into glasses and refrigerate until ready to serve.
4. Stir the raspberry jam into the remaining 1/4 cup whipped cream and top each mousse with some of the raspberry cream.
Title: Warm Winter Lemon Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 milk
- 1 1/3 water
- 2 lemon flavor instant pudding and pie filling
- 1 1/4 granulated sugar
- 2 powdered sugar
- 1/3 raspberries
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Prepare cake batter as directed on package.
3. Pour into greased 13x9-inch baking dish; set aside.
4. Pour milk and water into large bowl.
5. Add dry pudding mixes and granulated sugar.
6. Beat with wire whisk 2 minute or until well blended.
7. Pour over cake batter.
8. Place baking dish on baking sheet to catch any sauce that bubbles.
9. over side of dish as dessert bakes.
10. BAKE 55 minute to 1 hour or until wooden toothpick inserted in center comes out clean.
11. Cool 20 minute (Sauce will thicken slightly as it cools.)
12. Sprinkle with powdered sugar.
13. Spoon into serving dishes.
14. Serve warm with the raspberries.
15. Store leftover dessert in refrigerator.
Title: Mandelbrot (Komishbrodt)
Ingredients:
- 2 3/4 all-purpose flour
- 4 baking powder
- 1/2 salt
- 3 eggs
- 1 sugar
- 6 lemon, rind of
- 1 vanilla extract
- 1/2
- 1/3
Instructions:
1. Mix flour, baking powder and salt.
2. Beat eggs and sugar together until light.
3. Add remaining ingredients in order given and blend well.
4. The dough should be soft.
5. With floured hands form 2 long loaves about 3 inches wide and 3/4 inch high on a well floured board.
6. Bake in long narrow pans or on greased cooky sheets in moderate oven (350F) until lightly browned, 40 to 50 minutes.
7. While still warm cut ito 1/2 inch slices and return to oven to toast until browned, or brown quickly under broiler flame.
Title: Almond Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1/2 white sugar
- 1 1/2 brown sugar
- 2 eggs
- 1 1/4 vanilla
- 1 1/4 flour
- 2 1/2 salt
- 3/4 baking powder
- 1 baking soda
- 1 chocolate chips
- 200
- 3
Instructions:
1. Preheat oven to 350°C.
2. Mix butter, eggs, sugar & vanilla.
3. Mix together flour, salt, baking soda, baking powder in a separate bowl.
4. Combine wet and dry ingredients.
5. Stir in chocolate chips and almonds.
6. Drop golf ball sized dough onto ungreased cookie sheet.
7. Bake 10 -12 minutes until just edges are light brown.
8. They may not look done, but the hot sugar will bake them more as they cool.
Title: Libbie's Molasses Cookies
Ingredients:
- 3/4 shortening
- 1 brown sugar
- 1 egg
- 1/4 molasses
- 2 1/4 flour
- 2 baking soda
- 1/4 salt
- 1/2 clove
- 1 cinnamon
- 1 ginger
- 1/4 sugar
Instructions:
1. Cream shortening and brown sugar together.
2. Add egg.
3. Add molasses.
4. Sift flour, baking soda, salt, cloves, cinnamon and ginger together; add to creamed mixture.
5. Chill dough overnight.
6. Roll in balls the size of a walnut.
7. Roll on sugar.
8. Place on pan; put 3 drops of water on each ball.
9. Bake just until set, but not hard, at 375 degrees Fahrenheit for 10 minutes.
Title: Irish Whiskey Cake
Ingredients:
- 1 pecans
- 1 walnuts
- 1/2 eggs
- 4 instant vanilla pudding
- 1/2 butter
- 1 water
- 1/4 granulated sugar
- 1/4
- 1 1/2
- 1/2 - 1
Instructions:
1. CAKE:.
2. Grease and flour a bundt or tube pan. Sprinkle nuts over bottom of pan.
3. Combine remaining ingredients and mix well. Pour batter into pan.
4. Bake at 325 degrees for 1 hour.
5. Cool; invert onto plate.
6. Prick holes in cake with toothpick.
7. Drizzle glaze over top and sides, allowing it to be absorbed into cake.
8. Continue until all glaze is used.
9. GLAZE:.
10. Melt butter in saucepan.
11. Add water and sugar.
12. Boil for 5 minutes, stirring constantly. Remove from heat; stir in whiskey.
13. Cool slightly and pour over cake as directed above.
14. Let sit at least one hour before serving.
Title: Not Mrs. Field's Chocolate Chip Cookies
Ingredients:
- 1/3 sugar
- 1/4 brown sugar
- 1/4 egg
- 1 baking soda
- 1/2 baking powder
- 1/2 vanilla extract
- 1/2 flour
- 1 oatmeal
- 3/4
Instructions:
1. Mix together oil, sugars and egg.
2. Add in baking soda, powder, and vanilla.
3. Slowly add flour and mix until consistent.
4. Add oatmeal and chocolate chips.
5. Preheat oven to 375 degrees F.
6. On a greased or non-stick baking pan, make about 1-1/2 inch size drops of dough spaced 2 inches apart.
7. Bake for 10 minutes. NOTE: They may seem slightly underdone after 10 minutes, but they will continue to cook once you have removed them. In my experience, baking them even a minute longer results in hard cookies once they have cooled.
Title: Grandma's Fresh Peach Cobbler
Ingredients:
- 4 sugar
- 1/4 cinnamon
- 1/2 water
- 1/3 cornstarch
- 1 sugar
- 1 flour
- 1 1/2 shortening
- 1/4 butter
- 1/2 water
- 1/4 butter
- 2 powdered sugar
Instructions:
1. Place the filling ingredients in a saucepan and bring to a boil.
2. Boil for 2 to 3 minutes and then leave on the stove to thicken.
3. Meanwhile put the flour and sugar in a food processor or mixing bowl and blend.
4. Add the stick of butter and shortening mix until like coarse bread crumbs (30 seconds).
5. Add in the water slowly until it is just moist bread crumbs.
6. Work it into a dough and flatten it on a 2 cookie sheets 1/4 in thick.
7. bake it at 350 degrees for 15 minutes or until golden brown.
8. Once it is done rub the 2 tablespoons of butter on top for a lovely glow.
9. Cut into 4 pieces and place one in the bottom of deep square pan.
10. Put down a layer of filling and then another crust until you run out ending with the crust. DO NOT BAKE ANY FURTHER you are done!
11. if desired top with powdered sugar.
Title: Monkey Cake
Ingredients:
- 3/4 butter
- 3 flour
- 1 1/2 baking soda
- 3/4 baking powder
- 3/4 salt
- 1 ground cinnamon
- 3 bananas
- 3/4 buttermilk
- 1/2 vanilla extract
- 1 1/2 light-brown sugar
- 3 eggs
- 2
- 1
Instructions:
1. Preheat oven to 350°.
2. Butter and flour an 8 1/2-inch-diameter 3-quart stainless-steel or oven proof bowl and 1 cup of a large (1-cup capacity) muffin tin; set aside.
3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
4. In a separate medium bowl, whisk together bananas, buttermilk, and vanilla.
5. In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar; mix on medium-high until pale and fluffy, about 2 minutes; mix in eggs.
6. Reduce speed to medium; mix in flour mixture in 2 batches, alternating with banana mixture.
7. Fill prepared muffin cup three-quarters full.
8. Transfer remaining batter to prepared baking bowl.
9. Transfer to oven, side by side.
10. Bake cupcake until a cake tester comes out clean, about 30 minutes.
11. Let cool in tin on a wire rack.
12. Continue baking large cake until a cake tester comes out clean, about 1 hour and 10 minutes more (1 hour and 40 minutes total).
13. Let cool in bowl on a wire rack 30 minutes.
14. Invert bowl to remove cake; let cool completely.
15. Trim flat side of cake to be level.
16. Trim away top of cupcake to be level.
17. Cut cupcake in half vertically for the two monkey ears.
18. Cut bowl cake in half horizontally to make 2 layers.
19. Spread 3/4 cup chocolate buttercream on top of flat layer.
20. Top with domed layer.
21. Transfer to a cake plate.
22. Spread a thick layer of chocolate buttercream over entire monkey head.
23. Spread icing over cupcake ears.
24. Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.
25. Fill a piping bag fitted with a large plain round tip with yellow icing.
26. Pipe an oval near the front base of cake.
27. Fill in with frosting, and smooth.
28. Place 2 small pieces of licorice rope inside for nose.
29. Add a long piece of rope for mouth.
30. Place Junior Mints above oval for eyes.
31. Pipe yellow half-circles in centers of ears; fill in with frosting, and smooth.
32. Decorated cake can be refrigerated up to 3 hours.
Title: Butterscotch Lunchbox Cake
Ingredients:
- 2 milk
- 1 vanilla pudding mix
- 1 pecans
- 1
- 1/2
Instructions:
1. in a large saucepan, combine milk and pudding mix.
2. bring to a boil, over medium heat, stirring constantly.
3. remove from the heat.
4. stir in the cake mix.( batter will be lumpy).
5. pour into a greased 13 inch x 9 inch x 2 inch baking pan.
6. sprinkle with butterscotch chips and nuts.
7. bake at 350 degrees, for 30-35 minutes or until a toothpick inserted near the center comes out clean.
8. cool cake on a wire rack.
Title: Gluten-Free Anzac Biscuit
Ingredients:
- 3/4 quinoa
- 1 flour
- 3/4 sorghum flour
- 1 sugar
- 1/2 brown sugar
- 3/4 butter
- 1/8 golden syrup
- 200 bicarbonate of soda
- 1 1/2 boiling water
- 2
- 4
Instructions:
1. Preheat oven to 170°C for a fan-forced oven or 185°C Line cookie trays with Glad Bake baking paper (no need to grease the paper).
2. Mix the coconut, quinoa flakes, flours, sugars and Rice Puff cereal in a large mixing bowl - set aside.
3. Melt the butter and golden syrup together using a small saucepan.
4. Meanwhile in a cup mix the boiling water with the bicarb soda.
5. Add the water and soda to the melted butter. The mixture will foam up.
6. Add the butter to the dry ingredients and mix well with a wooden spoon.
7. Roll into walnut sized balls and flatten the biscuit between your palms.
8. Bake on a lined cookie tray for approx 15 to 20 minutes. The biscuit should be a dark golden brown.
9. Cool on trays for 5 minutes before moving onto a rack to cool. The biscuits will firm as they cool. Store in an airtight container.
Title: Pousse Cafe
Ingredients:
- 2 1/4 salt
- 1/2 baking powder
- 2 1/2 shortening
- 3/4 white sugar
- 1 1/2 eggs
- 3 vanilla extract
- 1 cognac
- 3 milk
- 1/2 heavy whipping cream
- 1/2 white sugar
- 2 instant coffee granules
- 1/4 cognac
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease thoroughly a fluted 2 quart ring mold, and dust lightly with flour.
2. Sift pastry flour, salt, and baking powder together.
3. In a large bowl, cream shortening well. Gradually blend in 1 1/2 cups sugar, eggs, vanilla, and 3 tablespoons cognac; beat until light and fluffy.
4. Gently blend sifted ingredients alternately with the milk and cream into the creamed mixture. Pour batter into ring mold.
5. Bake for 45 to 50 minutes, or until cake springs back when lightly touched. Remove from pan, and allow to cool.
6. In a clean, cold bowl, beat the 2 cups whipping cream until peaks form. Stir in 1/4 cup sugar and coffee powder. Frost the cake with whipped cream. When serving, drizzle cake with a few drops of cognac.
Title: Pate Sucree (French Butter Pie Pastry)
Ingredients:
- 2 1/2 all-purpose flour
- 3 sugar
- 1 butter
- 2
- 4
Instructions:
1. In a food processor, place the flour and the sugar; pulse just to combine.
2. Add in COLD butter pieces; pulse until mixture resembles coarse meal (this should take no more than only 10-20 seconds) do not overprocess.
3. In a glass or cup lightly beat egg yolks, just to combine; add in the icewater to the yolks; mix to combine.
4. While the machine is running; add in the yolk/water mixture; process JUST until dough holds together.
5. Remove the dough from machine, separate in two balls then wrap in plastic wrap (keep the dough cold, try not to handle too much).
6. Refrigerate 1 or more hours before using Note: the dough can be frozen if desired, make sure that it is wrapped in plastic wrap, and then again in foil.
Title: Memaw's Chocolate Buttermilk Cake
Ingredients:
- 2 sugar
- 2 flour
- 1/2 salt
- 1/2 margarine
- 1/2 cocoa powder
- 1/4 water
- 1 buttermilk
- 1/2 baking soda
- 1 vanilla
- 1 eggs
- 2 butter
- 1/2 milk
- 1/4 vanilla
- 6 powdered sugar
- 1
Instructions:
1. Sift together 2 cups sugar, 2 cups flour, and 1/2 tsp salt.
2. Mix together in pan, 1/2 cup margarine, 1/2 crisco, 1/4 cup cocoa, and 1 cup water. Bring to boil over high heat. Pour into sifted mixture. Stir.
3. Now add the 1/2 buttermilk, 1 tsp soda, 1 tsp vanilla, and 2 eggs to entire mixture. Stir well.
4. Pour into greased and floured 9x13 pan. "Bounce" the pan(not too hard to avoid any sloshes) on the counter or floor, to get out the air bubbles.
5. Bake at 350 degrees for 30 minutes. When cake is done, toothpick will come out clean from center.
6. For the ICING: Remove cake from oven and begin to cool. Bring 1/2 cup butter, 1/4 cup cocoa, 6 tblsp milk, and 1 tsp vanilla to boil over high heat. Add 16 oz box of powdered sugar and stir. Remove from heat.
7. Pour over cake, it will run and cover the cake. Allow cake and icing to cool.
8. Serve with vanilla ice cream ,yummmmm-o!
Title: Black Walnut Pound Cake
Ingredients:
- 1 1/2 black walnuts
- 1 1/2 butter
- 8 cream cheese
- 3 flour
- 3 sugar
- 6 eggs
- 1/8 salt
- 1 1/2 vanilla
Instructions:
1. Preheat oven to 325 degrees.
2. Butter and flour a 10" tube pan.
3. Sprinkle 1/2 cup black walnuts in tube pan and set aside.
4. Cream butter and cream cheese, then add sugar beating until light and fluffy.
5. Add eggs one at a time, beating well after each addition.
6. Add flour and salt, stirring until well combined.
7. Stir in vanilla and remaining black walnuts.
8. Pour batter into prepared tube pan.
9. Bake at 325 degrees for 1 1/2 hours.
10. Cool in pan 10 minutes.
11. Remove from pan and cool completely on rack.
Title: Caramel Fudge Frosting
Ingredients:
- 1 1/2 brown sugar
- 3/4 evaporated milk
- 2 butter
- 1/2 vanilla
Instructions:
1. Cook sugar with cream in saucepan until it forms a soft ball when dropped in cold water (approx 234-240 degrees on candy thermometer).
2. Add butter and vanilla.
3. Remove from heat, stir until it has cooled and gotten to spreading consistency.
Title: Dried Fruit Compote
Ingredients:
- 1 brown sugar
- 1/4 lemon peel
- 3 cinnamon stick
- 1 dried pitted prunes
- 4 dried tart cherry
- 1 vanilla extract
- 1/2
Instructions:
1. In a large saucepan, mix together dried apricots, brown sugar, lemon peel, cinnamon stick, and unsweetened apple juice or cider; bring to a boil over high heat, then reduce heat and simmer for 5 minutes.
2. Transfer mixture to a large dish or bowl; and mix in dried pitted prunes, dried tart cherries, and vanilla extract. Allow compote to cool completely; then remove lemon peel and cinnamon stick, cover, and refrigerate for at least 24 hours--or up to a week (compote thickens, and flavor develops, during fridge time).
3. Stir compote before serving.