lumicero/recipes-ing2inst huggingface dataset:
Title: Sesame Rings
Ingredients:
- 4 all-purpose flour
- 2 all-purpose flour
- 1 baking powder
- 1/2 fine salt
- 3 eggs
- 2 sugar
- 1 1/4 tahini
- 1/4 pure vanilla extract
- 1/2 honey
- 1 sesame seeds
- 1
- 1/2
Instructions:
1. Preheat the oven to 375 degrees F. Line 2 baking sheets parchment, or coat them with nonstick cooking spray (must do this or cookies will stick to tray!).
2. Whisk the flour, baking powder and salt together in a medium bowl.
3. Beat the eggs and yolks with the sugar in a large bowl with an electric mixer until very light and fluffy, about 2 minutes. Beat in the tahini, oil and vanilla.
4. Stir in the flour mixture until combined to make a soft dough. Cover the dough and set aside for 5 minutes before forming into rings.
5. TO FORM THE RINGS: Pinch off a walnut-sized piece of dough and roll it into a rope that is about 5 inches long and 3/8-inch thick. (For smaller rings I use about a 2-3" piece of dough). Dust your hands and the parchment lightly with flour if the dough is sticky. Pinch the ends of the rope together to form a ring. Repeat until all the dough has been formed into rings. (TIP: I find it works well to roll the ring fat and short at first before you pinch it together. Then you can use your finger to stretch the dough out and the hole won't end up too large in the end).
6. TO GLAZE THE COOKIES: Put the sesame seeds in a small bowl or plate.
7. Whisk the egg white and honey together, and then brush each ring with the mixture. Then immediately dip the ring into the sesame seeds. (I like to "swirl" the seeds to fully coat the ring). Place the rings seeds side up, on the prepared baking sheet at least 1 inch apart.
8. Bake rings until lightly browned, about 15 to 20 minutes. If making smaller rings, cut back baking time to around 8-10 minutes. Transfer from baking sheet and cool on wire racks. Serve.
9. Enjoy! These cookies keep for a couple weeks stored in an airtight container at room temperature. They can also be double-wrapped in plastic wrap and frozen for up to a month.
Title: Sarah's Favorite Molasses Spice Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1 egg
- 1/4 molasses
- 2 unbleached all-purpose flour
- 1 baking soda
- 1/4 salt
- 2 allspice
- 1 cinnamon
- 1/4 - 1/2 nutmeg
Instructions:
1. Beat shortening at medium speed with electric mixer untill fluffy; gradually add 1 cup sugar, beating well. Add egg and molasses; mix well.
2. Combine flour,baking soda, salt and spices, mix well. Add one fourth of flour mixture at a time to creamed mixture, beating untill smooth after each addition. cover and chill 1 hour.
3. Shape dough into 1 inch balls and roll in additional sugar. Place 2 inches apart on ungreased cookie sheet.
4. Bake at 375 for 9-11 minutes, tops will crack. Remove to wire racks to cool.
Title: Gramma's Pumpkin Cupcakes
Ingredients:
- 4 eggs
- 2 granulated sugar
- 1 pumpkin
- 2 flour
- 2 baking soda
- 2 cinnamon
- 2 salt
- 1/2
Instructions:
1. Heat oven to 350 degrees. Beat together 4 eggs and 2 cups sugar. Add 1 cup oil and 2 cups pumpkin and beat again. To this mixture, add 2 cups flour, 2 tsp baking soda, 2 tsp cinnamon and 1/2 tsp salt. Mix until all ingredients are completely blended.
2. Portion mixture into baking cups 3/4 full to allow room for rising.
3. Bake for 18-20 minutes.
4. Makes 20-30 cupcakes.
Title: Apple Cheese Phyllo Tart
Ingredients:
- 6 phyllo dough
- 1 butter
- 2 low-fat ricotta cheese
- 1 granulated sugar
- 6 lemon rind
- 1 egg
- 1 apples
- 4 ground cinnamon
- 1/2
Instructions:
1. Place 2 sheets of phyllo in centre of a 9-inch pie plate, allowing edges to overhang. Brush lightly with butter. Repeat twice.
2. Spread bottom of phyllo with jam.
3. Whisk together cheese, 3 tablespoons sugar, lemon rind and egg; pour over jam.
4. Combine apples with remaining sugar and cinnamon. Arrange apples over top of cheese layer.
5. Carefully roll and crumble overhanging edges of phyllo and tuck into pie plate, making a rim.
6. Bake at 375F for 45 to 55 minutes, or until apples are tender and cheese is set. Cool at room temperature; refrigerate. Serve warm or cold.
Title: Sour Milk Chocolate Cake
Ingredients:
- 1 water
- 4 butter
- 1 flour
- 2 sugar
- 2 eggs
- 2 milk
- 1/2 vinegar
- 1 baking soda
- 1 vanilla
- 1 butter
- 1/2 milk
- 3 powdered sugar
- 2
Instructions:
1. Mix water, 2 cubes butter and 4 T cocoa in a saucepan. Bring to a boil and remove from heat. Set aside.
2. Mix flour, sugar, eggs, sour milk, baking soda, and vanilla together.
3. Add ingredients from saucepan.
4. Mix well.
5. Pour into 9x13 pan.
6. Bake at 350 degrees for 30 minutes.
7. Let cool.
8. In a saucepan, mix 1/2 cup butter, 3 Tablespoons milk, and 2 Tablespoons cocoa. Bring to boil. Remove from heat.
9. Add powdered sugar to desired thickness.(It will still be a little liquidy but will set more as it cools).
Title: Chocolate Fudge Cake
Ingredients:
- 2 flour
- 2 sugar
- 1/4 salt
- 2 eggs
- 1/2 buttermilk
- 1 baking soda
- 1 vanilla
- 1 butter
- 4 hot water
- 1 butter
- 1/2 milk
- 4 confectioners' sugar
- 6 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Sift together flour sugar and salt.
3. Set aside.
4. In separate bowl beat eggs, buttermilk, soda and vanilla.
5. set aside.
6. In a saucepan bring butter, cocoa and water to a boil.
7. Combine 3 mixtures and mix till blended.
8. Pour into a greased 9 x 13" pan.
9. Bake 25 minutes at 350F degrees.
10. --Icing---.
11. Make icing while cake is baking.
12. Bring butter, cocoa and milk to a boil.
13. pour over sugar.
14. mix well.
15. add vanilla and nuts.
16. Pour over cake while its hot.
Title: Cinnamon Icing
Ingredients:
- 8 butter
- 3 3/4 confectioners' sugar
- 3 milk
- 1 1/2 vanilla
- 1 1/2 cinnamon
Instructions:
1. Place the butter in a large mixing bowl.
2. Blend with an electric mixer on low speed until fluffy, 30 seconds.
3. Stop the machine and add the confectioner's sugar, 3 tbsp of milk, and vanilla.
4. Add cinnamon; blend with the mixer on low speed until the sugar is incorporated (approximately 1 minute).
5. Increase the speed to medium and beat until light and fluffy (at least 1 minute).
6. Blend in up to 1 tbsp of milk if the frosting seems too stiff.
Title: Key Lime Tart
Ingredients:
- 9 -10 graham crackers
- 1/2 sugar
- 2 sugar
- 4 unsalted butter
- 1 sweetened condensed milk
- 3/4 fresh lime juice
- 4 salt
- 1
Instructions:
1. Preheat oven to 350 degrees. Process graham crackers and 2 tablespoons sugar in a food processor until fine crumbs form, add butter. Process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom, pat into bottom and up sides. Place pan on a baking sheet, and bake until crust is fragrant and slightly colored, about 10 minutes.
2. Meanwhile, in a medium bowl, combine condensed milk, lime juice, egg yolks, remaining ½ cup sugar, and salt; whisk until smooth. Pour mixture into crust (warm or cool is fine0, leaving 1/8 inch at the top; return to oven. Bake until filling is set around edge but still slightly loose in center, 20 to 25 minutes.
3. Cool completely at room temperature, then refrigerate untilchilled, at least 2 hours. To store longer, cover and refrigerate, up to 2 days. Serve, garnished with zest, if desired.
Title: Lemon Meringue Pie
Ingredients:
- 1 1/3 all-purpose flour
- 1 sugar
- 1/2 salt
- 6 unsalted butter
- 2 vegetable shortening
- 3 cornstarch
- 1/4 flour
- 3 sugar
- 1 3/4 salt
- 1/4 water
- 2 lemon juice
- 4 lemon peel
- 1/2 butter
- 1 cream of tartar
- 1 sugar
- 4
- 1/4
- 1/2
Instructions:
1. To Make the Pie Crust: Mix together the flour, sugar and salt in food processor. Add butter and shortening. Using on/off pulses, process until mixture resembles coarse meal.
2. Sprinkle the ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill until dough is firm enough to roll out, about 30 minutes.
3. Roll out dough between two pieces of plastic wrap to a 12-inch round. Transfer dough to a 9" pie dish. Fold overhang under. Crimp edges and refrigerate.
4. Preheat oven to 450 degrees F. Prick entire surface of pie crust evenly with a fork. Bake 8 to 10 minutes or until golden brown. Cool on rack.
5. Make the Lemon Filling: In medium saucepan, combine cornstarch, flour, 1 3/4 cups sugar and salt, mixing well. Gradually add 2 cups water, stirring until smooth. Over medium heat, bring to boil, stirring occasionally; boil 1 minute, till shiny and translucent. Quickly stir some of hot mixture into yolks. Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes, stirring occasionally. (Note: Avoid tasting due to enzymes in saliva breaking down the starch and making it runny.) Remove from heat; stir in lemon juice, lemon peel and butter. Pour into pie shell. Preheat oven to 400 degrees F.
6. To Make the Meringue: In medium bowl, with mixer at medium speed, beat whites with cream of tartar until frothy. Gradually beat in sugar, 2 tablespoons at a time, beating after each addition. Beat at high speed until stiff peaks form when beater is slowly raised. Spread meringue over lemon filling, carefully sealing to edge of crust and swirling the top decoratively. Bake 7 to 9 minutes, or until the meringue is golden brown. Let cool completely on rack 2 1/2 to 3 hours.
Title: Granny's Applesauce Cake
Ingredients:
- 1/2 shortening
- 1 butter
- 1 shortening
- 1 butter
- 1 1/2 white sugar
- 1/2 egg
- 1/2 all-purpose flour
- 1/2 salt
- 1/2 ground cloves
- 1 cinnamon
- baking soda
- applesauce
- powdered sugar
- instant coffee
Instructions:
1. preheat oven to 350, grease a nine inch loaf pan.
2. Cream shortening and sugar till fluffy.
3. Add beaten egg and continue creaming till well incorporated.
4. Sift flour with dry ingredients.
5. Add flour mixture and applesauce alternately to creamed ingredients.
6. When all ingredients have been fully incorporated, pour into greased loaf pan.
7. Bake at 350 for 40-50 minutes.
8. Mix powdered sugar with coffee to make thin glaze.
9. Drizzle glaze over cake when it has cooled.
Title: Chocolate Mousse
Ingredients:
- 2 fat-free ricotta cheese
- 1/4 pure maple syrup
- 1 pure vanilla extract
- 1/8
Instructions:
1. Chocolate chips can be melted in the microwave, over a double boiler, or over very, very low heat in a small skillet.
2. Combine all ingredients in a blender; process until smooth.
3. Chill until firm, about 2 hours.
Title: Pot Au Cafe Chantilly
Ingredients:
- 2 instant coffee crystals
- 2 milk
- 1 eggs
- 7 sugar
- 8 caster sugar
- 2 vanilla
- 1 1/2
Instructions:
1. Blend eggs, sugar, coffee crystals and vanilla together.
2. In a saucepan, bring milk almost to a boil.
3. Add hot milk to the egg mixture, slowly and stirring constantly. Pour into a casserole dish, and place in a bain marie.
4. Bake at 350F for 1 1/4 hours, until set.
5. Let cool.
6. Beat whipping cream and caster sugar together until stiff.
7. Pipe a border of cream around the edge.
8. Serve or chill up to 8 hours.
Title: Healthy Spice Brownies
Ingredients:
- 1 whole wheat flour
- 1/4 brown sugar
- 1 cinnamon
- 1/2 nutmeg
- 1/2 allspice
- 1/4 baking soda
- 3 salt
- 1/2 oats
- 1/2 honey
- 1/4 vanilla extract
- 1/4 unsweetened applesauce
- 1/2 egg
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease an 8x8 baking pan.
3. Combine all dry ingredients in a mixing bowl.
4. Combine all wet ingredients in another bowl.
5. Mix wet ingredients into dry ingredients.
6. Bake for 25 minutes or until toothpick comes out clean.
Title: Coconut Dream Cake
Ingredients:
- 1 1/2 Bisquick baking mix
- 1/2 sugar
- 1 egg
- 1/2 water
- 2 milk
- 1 shortening
- 1/2 vanilla
- flaked coconut
Instructions:
1. Heat oven to 350*.
2. Blend all ingredients in large mixer bowl on low speed 1/2 minute, scraping bowl frequently. Beat 4 minutes at medium speed.
3. Pour batter into greased and floured square pan, 8x8x2", or round layer pan, 9x1 1/2".
4. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
5. Simply marvelous warm from the oven. Serve it right from the pan at the table.
Title: Walnut Cake
Ingredients:
- 8 eggs
- 1 sugar
- 1 walnuts
- 1 fresh lemon rind
- 1/2 cake flour
- 1/4 sweet red wine
Instructions:
1. Divide the eggs.
2. Beat yolks with the sugar until they become thick and almost light lemon in color.
3. Add walnuts and flour, wine and rind.
4. Beat whites until stiff and fold in the rest of ingredients.
5. Put in an Angel Food pan lined with wax paper.
6. Bake at 325* 1-hour.
7. Delicious!
8. You can either frost with a mocha chocolate frosting or just dust with confectioners sugar for a light dessert.
9. You can do so much with cake.
Title: Cointreau Parfait Pie
Ingredients:
- 1 boiling water
- 1 Cointreau liqueur
- 1/3 vanilla ice cream
- 1 graham cracker crust
- 9
- 1/2
Instructions:
1. Dissolve gelatin in boiling water.
2. Add Cointreau.
3. Add ice cream by spoonfuls, stirring until melted.
4. Chill until thickened but not set.
5. Pour into pie shell and chill again until set.
6. Garnish thickly with whipping cream, chocolate and almonds.
Title: Allana Best Brownies
Ingredients:
- 1/2 butter
- 1 white sugar
- 2 eggs
- 1 vanilla extract
- 1/3 all-purpose flour
- 1/2 salt
- 1/4 baking powder
- 1/4 butter
- 3 honey
- 3 vanilla extract
- 1 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour an 8 inch square pan.
3. In a large saucepan, melt 1/2 cup butter.
4. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla.
5. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder.
6. Spread batter into prepared pan.
7. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
8. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar.
9. Frost brownies while they are still warm.
Title: Coconut Delight Cake
Ingredients:
- 1 instant vanilla pudding
- 1 water
- 1 1/3 eggs
- 1/4 sweetened flaked coconut
- 4 walnuts
- 1/2 sweetened flaked coconut
- 1 butter
- 2 3/4 cream cheese
- 4 confectioners' sugar
- 1 milk
- 3 1/2 vanilla
- 2
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Combine cake mix, pudding mix, water oil and eggs in a large mixing bowl.
3. Blend with electric mixer at medium speed for 4 minutes.
4. Stir in 1/2 cup coconut and nuts.
5. Pour into 3 greased and floured 9-inch pans.
6. Bake 35 minutes.
7. Frosting: Saute 2 3/4 cups coconut in 2 tablespoons butter until golden brown.
8. Remove from heat and spread onto paper towels to drain.
9. Cream 2 tablespoons butter with cream cheese.
10. Add confectioner's sugar and milk in small amounts, beating well between each.
11. Blend in vanilla.
12. Stir in 2 cups sauteed coconut.
13. Frost between cake layers, top, and sides.
14. Garnish with remaining sauteed coconut.
Title: Chocolate Sheath Cake
Ingredients:
- 1/2 butter
- 1/2 water
- 4 -5 sugar
- 1 all-purpose flour
- 2 baking soda
- 2 cinnamon
- 1 buttermilk
- 1 vanilla
- 1/2 eggs
- 1 butter
- 2 milk
- 1/2 confectioners' sugar
- 4 -6 pecans
- 6
- 1
Instructions:
1. Mix first four ingredients together in a sauce pan and cook on medium heat until the mixture bubbles.
2. Sift together 2 cups sugar, 2 cups flour, baking soda and cinnamon and add to the first mixture and mix well.
3. Mix buttermilk, vanilla and eggs and mix well and add to the other mixture.
4. Mix well.
5. Pour into a greased 13x9x2-inch pan.
6. Bake in a 350°F oven for 30 to 40 minutes.
7. Ice when warm as the icing hardens as it cools.
8. For Icing: Mix cocoa, butter and milk in a sauce pan and bring to a boil.
9. Remove from the heat and add the sugar and pecans.
10. Mix well and pour over warm cake.
Title: Pecan Sandies Cookies (Gift Mix in a Jar)
Ingredients:
- 1 sugar
- 2 flour
- 1 baking powder
- 1/2 pecans
- 3/4 butter
- 1 vanilla extract
- 2
- 1/2
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the sugar, flour, baking powder, toffee bits and then pecans - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. PECAN SANDIES COOKIES GIFT TAG:.
6. Additional ingredients to be added by the recipient: 1 cup butter, softened, 2 egg yolks and 1/2 tsp vanilla extract.
7. COOKIE INSTRUCTIONS:
8. Preheat oven to 325.
9. In a large bowl, blend the butter, egg yolks and vanilla extract.
10. Add the contents of the jar, and stir until well mixed.
11. Roll the dough into 1 1/2 inch balls and place on an ungreased baking sheet, spacing the cookies about 2 inches apart.
12. Bake for 15-17 minutes, or until the edges are light brown in color.
13. Allow to cool for 5 minutes on the baking sheet, then transfer to wire racks and cool completely.
14. Serve immediately or store in an airtight container for up to 10 days.
Title: Vegan Chai Latte Cupcakes
Ingredients:
- 1 soymilk
- 4 black tea
- 1/4 canola oil
- 1/2 granulated sugar
- 3/4 vanilla extract
- 1 all-purpose flour
- 1 1/3 baking soda
- 1/4 baking powder
- 1/2 salt
- 1/2 ground cinnamon
- 2 ground cardamom
- 1 ground ginger
- 1/2 ground cloves
- 1/4 white pepper
- 1 ground black pepper
- 1/2 confectioners' sugar
- 2 cocoa powder
- 1 ground cinnamon
- 1/4 ground nutmeg
- ground mace
Instructions:
1. Preheat oven to 375 and line tin with cupcake liners.
2. In a small saucepan heat soymilk until it is almost boiling. Add tea bags, cover and remove from heat. Let sit for 10 minutes.When ready to use stir teabags and thoroughly squeeze to insure as much tea is dissolved in milk as possible.
3. In a large bowl wisk together oil, yogurt, sugar, vanilla and tea mixture until all yogurt lumps disappear. Sift flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, cloves, and pepper into wet ingredients. Mix until large lumps disappear; some small lumps are okay. Fill tins full and bake about 20 to 22 minutes until a sharp knife inserted comes out clean.
4. Make sure cupcakes are completely cooled before adding topping, or the sugar will melt and not look pretty or powdery.
5. To assemble, sift confectioners sugar over cooled cupcakes first, then mix cocoa, cinnamon, and nutmeg together and sift onto each cupcake. Enjoy!
Title: Manzana Crocante ( Apple Crisp)
Ingredients:
- 2 sliced apples
- 3/4 sugar
- 1 flour
- 1 cinnamon
- 1/2 brown sugar
- 1/2 flour
- 1/2 oatmeal
- 1/2 butter
- 1/8 baking soda
- 1/8 baking powder
Instructions:
1. Mix apples, sugar, flour and cinnamon in a large bowl until apples are evenly covered in sugar mixture.
2. Spoon apple mixture into a 8 x 8 inch baking dish.
3. In the same bowl used to mix the apples, mix the brown sugar, flour, oatmeal, melted butter, baking soda and baking powder.
4. Spoon the mixture (dollop) on top of apples.
5. Bake in a 350 degree Fahrenheit oven for 30 minutes or until topping is golden brown.
6. Serve warm by itself or with ice cream, or eat it cold out of the refrigerator.
Title: Silky Chocolate Butter Frosting
Ingredients:
- 3/4 sugar
- 1/4 all-purpose flour
- 3 milk
- 1 butter
- 1 vanilla extract
- 4
- 1
Instructions:
1. In 2-quart saucepan, combine sugar, flour and cocoa.
2. With wire whisk, gradually stir in milk until smooth.
3. Cook over medium heat, stirring frequently, until mixture has thickened and boils.
4. Reduce heat to low; cook 2 minutes, stirring constantly.
5. Remove from heat; cool completely.
6. In medium bowl, with mixer at medium speed, beat butter until creamy.
7. Gradually beat in milk mixture, melted chocolate and vanilla.
Title: Cherry-almond Trifle
Ingredients:
- 2 fresh cherries
- 1 sugar
- 1/4 water
- 1 almond paste
- 1 1/4 sugar
- 1 1/4 unsalted butter
- 2 vanilla extract
- 6 eggs
- 1 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1/2 sugar
- 2 cornstarch
- 6 vanilla extract
- 2 half-and-half
- 2 fresh cherries
- 3 powdered sugar
- 1 cherries
- 1/4
Instructions:
1. Make jam: Combine all ingredients in heavy medium saucepan.
2. Stir over medium heat until sugar dissolves and mixture boils.
3. Reduce heat to medium-low and simmer until jam is thick, stirring often, about 22 minutes.
4. Transfer to small bowl.
5. Cover and chill up to 3 days.
6. Make cake: Preheat oven to 325°F.
7. Butter 9-inch-diameter springform pan.
8. Line bottom with parchment; butter parchment.
9. Blend almond paste and sugar in processor until mixture resembles fine meal, about 1 minute.
10. Add butter and vanilla and blend well, occasionally scraping down sides of bowl.
11. Blend in eggs 1 at a time.
12. Using on/off turns, blend in flour, baking powder and salt (do not overmix).
13. Transfer batter to prepared pan.
14. Place pan on baking sheet; bake cake until tester inserted into center comes out clean and top is golden, about 1 hour 10 minutes.
15. Cool cake in pan on rack.
16. Cover; let stand at room temperature 1 day.
17. Make custard: Whisk 1/2 cup sugar and cornstarch in heavy medium saucepan to blend.
18. Beat in yolks and vanilla.
19. Gradually whisk in half and half.
20. Stir over medium heat until custard thickens and boils.
21. Transfer to bowl.
22. Press plastic wrap directly onto surface; chill 1 day.
23. Cut around pan sides to loosen cake; release pan sides.
24. Cut cake horizontally into 3 layers; discard parchment.
25. Spoon thin layer of custard over bottom of 3- to 3 1/2-quart trifle bowl.
26. Trim 1 cake layer to fit, if necessary; place in bowl.
27. Spread with 1/3 of custard.
28. Mix chopped cherries into jam.
29. Spoon 1/3 of jam mixture atop custard; spread to edge of bowl so that jam shows.
30. Top with second cake layer, half of remaining custard and half of remaining jam mixture; spread to edge of bowl.
31. Top with third cake layer.
32. Spread with remaining jam mixture, if desired.
33. Beat whipping cream and powdered sugar until stiff peaks form.
34. Transfer to pastry bag fitted with star tip.
35. Pipe cream in center of trifle.
36. Pipe rosettes around edge; top rosettes with whole cherries.
37. Sprinkle trifle with almonds.
38. Cover; chill at least 3 hours and up to 1 day.
Title: Rhubarb Strawberry Pudding Cake
Ingredients:
- 1/4 water
- 1 1/2 cornstarch
- 1/3 sugar
- 1/2 sugar
- 2 fresh rhubarb
- 1 fresh strawberries
- 1 all-purpose flour
- 1 3/4 baking powder
- 1/2 salt
- 1 egg
- 1/2 unsalted butter
- 1/2 pure vanilla extract
- 1
Instructions:
1. Put oven rack in middle position and preheat oven to 400°F
2. Butter an 8-inch square glass or ceramic baking dish.
3. Stir together water, cornstarch, and 1/3 cup sugar in a small saucepan, then stir in rhubarb.
4. Bring to a simmer, stirring constantly, then simmer, stirring occasionally, 3 minutes. Remove from heat and stir in strawberries.
5. Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a bowl.
6. Whisk together egg, milk, butter, and vanilla in a large bowl, then whisk in flour mixture until just combined.
7. Reserve 1/2 cup fruit mixture, then add remainder to baking dish and pour batter over it, spreading evenly.
8. Drizzle reserved 1/2 cup fruit mixture over batter.
9. Bake until a wooden pick inserted into center of cake portion comes out clean, 25 to 30 minutes.
10. Cool in pan on a rack 5 minutes before serving.
Title: Rhubarb Dessert
Ingredients:
- 4 rhubarb
- 1/2 mini marshmallows
- 1/2 sugar
- 1 butter
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Spread the diced rhubarb evenly in a 9 x 13 pan.
3. Sprinkle with mini marshmallows, then the sugar, and finally, the cake mix.
4. Pour the melted butter over the top of the cake mix.
5. Bake for 40 minutes, until golden brown.
6. Allow to cool before serving.
Title: Banana Cake
Ingredients:
- 1 1/2 flour
- 1 white sugar
- 1/2 baking soda
- 1/2 baking powder
- 1 egg
- 1/3 bananas
- 3 bananas
Instructions:
1. Combine all ingredients in a bowl.
2. Bake in an 8x8-inch glass baking dish.
3. Bake in preheated 350F oven for 45 to 60 minutes.
4. Top/ice with Cream cheese& icing (powdered) sugar mixture.