lumicero/recipes-ing2inst huggingface dataset:
Title: Gluten Free Vegan Gingerbread Cookies
Ingredients:
- 1/2 sorghum flour
- 1/2 arrowroot
- 1/2 potato starch
- 1/4 ground ginger
- 1/4 cinnamon
- 2 nutmeg
- 1 black pepper
- 1/2 salt
- 1 baking soda
- 1/2 guar gum
- 1/2 molasses
- 1/2 vegan margarine
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350°F Line baking sheets with parchment paper or lightly grease.
2. Mix the dry ingredients together and set aside.
3. Cream molasses, sugar and margarine.
4. Slowly add dry ingredients and beat just until a stiff dough forms.
5. Place dough between 2 sheets of plastic wrap lightly dusted with rice flour. Roll out to 1/8” thickness and cut out shapes.
6. Bake, one sheet at a time, for 10 minutes in preheated oven, or until cookies are firm to the touch.
Title: Amazing Peanut Butter Cookies!
Ingredients:
- 1/4 non-hydrogenated vegan margarine
- 1 vegetable shortening
- 1/4 brown sugar
- 1/4 flour
- 1/2 baking soda
- 3 baking powder
- 1 salt
- 1/2
- 1/4
Instructions:
1. Cream together margarine, shortening, peanut butter, soy yogurt, and sugars.
2. Mix remaining ingredients in a seperate bowl and then add them to the creamed mixture.
3. Refridgerate dough for 15 to 20 minutes, and bake at 375 for about 11 minutes.
Title: Chewy Oatmeal Cookies
Ingredients:
- 4 margarine
- 2 1/2 butter
- 1 oats
- 1/4 egg
- 1/4 dark brown sugar
- 1 maple syrup
- 1/4 vanilla essence
- 1/2 low-fat milk
- 1 whole wheat flour
- 1/2 plain flour
- 1 baking powder
- raisins
- sunflower seeds
Instructions:
1. Preheat oven to 180-190° celsius.
2. Melt butter in saucepan. toss in oats to toast gently about 9 minutes.
3. Beat egg, sugar and syrup till foamy.
4. Beat in milk and vanilla.
5. Add flour, raisins and baking powder to cooled oats.
6. Mix well.
7. Combine dry ingredients with egg mixture and blend well.
8. Drop good sized balls onto baking sheet.
9. Bake for about 15 minutes.
10. Cool.
Title: Chocolate Wafers
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1 baking powder
- 1/4 salt
- 1/4 sugar
- 1 unsalted butter
- 1/2 unsalted butter
- 2 egg
- 1
Instructions:
1. Set two racks in the middle of the oven. Preheat to 375 degrees.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately 2 inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
Title: Aunt Rosie's Gob Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 milk
- 1/4 eggs
- 1 1/2 icing sugar
- 4 milk
- 2 shortening
- 1/2 butter
- 1/2 vanilla extract
- 1/2 all-purpose flour
- 1
- 3
Instructions:
1. Preheat oven to 350F (175C).
2. Grease and flour a 10x15 inch pan; line a second 10x15 inch pan with parchment paper.
3. In a large bowl, combine cake mix, pudding mix, 1/4 cup oil, 1-1/2 cups milk and 4 eggs; beat 4 minutes on high speed on mixer.
4. Divide batter into the two 10x15 inch pans.
5. Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean; allow to cool.
6. To make the filling: In a large bowl, combine 2 cups icing sugar, 1/2 cup milk, shortening, butter, vanilla and flour; beat with mixer on high speed for 5 minutes, or until it achieves the consistency of whipped cream.
7. Spread filling over the layer in the greased pan.
8. Loosen the sides of the other layer by running a knife around the edge between the cake and the pan.
9. Flip the cake onto the frosted layer.
10. Remove the pan and parchment paper from the top layer and serve.
Title: Sits High Rhubarb Pie
Ingredients:
- 4 rhubarb
- 1 sugar
- 2 eggs
- 3 tapioca
- 1 lemon juice
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Place cut up rhubarb in a bowl.
3. Crack two eggs and whip up a bit with a fork or a whisk. Add to rhubarb.
4. Add 1 tablespoon of lemon juice and stir up a bit.
5. Add the cup of sugar and 3 tablespoons of tapioca and mix well.
6. Place mixture in crust and add top crust. Cut a couple of vents in top (I like hearts).
7. Bake at 350 degrees for about 50-70 minutes or until nicely brown.
Title: Baked Lemon Pudding
Ingredients:
- 1 sugar
- 1/4 flour
- 1/4 salt
- 1/4 lemon juice
- 1 lemon, zest of
- 2 eggs
- 1 butter
- 1 milk
Instructions:
1. In a medium mixing bowl, combine sugar, flour and salt.
2. Stir in lemon juice, zest, beaten egg yolks, butter and milk.
3. In a separate bowl, beat egg whites until stiff but not dry; fold into lemon mixture.
4. Pour into buttered 6 cup casserole dish.
5. Place this casserole INSIDE a large pan (I use a 9x13 pan); pour hot water into the 9x13 pan to a depth of about 1 inch.
6. Bake at 350 degrees for about 40 minutes or until the topping is set and golden brown.
7. **During baking this separates into a cake-like topping with a lemon sauce beneath.
Title: Paula Deen Chocolate Mound Brownies
Ingredients:
- 4 butter
- 1 eggs
- 4 sugar
- 2 vanilla extract
- 2 all-purpose flour
- 1 baking powder
- 1 salt
- 1/4 pecans
- 2 coconut
- 1
Instructions:
1. Preheat oven to 350.
2. Grease a 13x9" baking dish.
3. In a large saucepan, or in the microwave, melt the chocolate and butter.
4. Add the eggs, sugar, and vanilla, and stir well.
5. Stir in the flour, baking powder, and salt, and then add the pecans and coconut and stir until well blended.
6. Pour the batter into the prepared baking dish and bake for 30 minutes.
7. Cut into squares to serve.
Title: Wesson Oil Chocolate Cake
Ingredients:
- 3 flour
- 2 sugar
- 3 baking soda
- 1/2 salt
- 1 eggs
- 2 buttermilk
- 1 vanilla
- 1 water
- 2
- 1
Instructions:
1. Mix together all the dry ingredients. Add eggs, oil, buttermilk and vanilla. Mix well.
2. Add boiling water and mix well.
3. Pour into 2 9-inch cake pans well greased and floured.
4. Bake 30-45 minutes at 350. DO NOT OVERBAKE.
Title: Graham Cracker-Coconut Pie Crust
Ingredients:
- 11 graham crackers
- 1/8 unsalted butter
- 1/2 sweetened flaked coconut
- 1 salt
- 1/8
Instructions:
1. Preheat oven to 350-degrees.
2. Place graham crackers in food processor and process until finely ground.
3. Can also put them inside plastic bag and use a rolling pin to grind down by hand.
4. Combine crumbs, butter, coconut, coconut extract and salt in bowl, stirring until crumbs are moistened.
5. Press mixture evenly across 9-inch pie plate.
6. Bake crust until crisp, about 7 minutes.
7. Let cool completely before filling.
8. Crust may be tightly wrapped in plastic and frozen up to one month.
Title: Upside Down Berry Crostada
Ingredients:
- 1 1/2 all-purpose flour
- 4 sugar
- 1 lemon, juice and zest of
- 1/4 kosher salt
- 10 unsalted butter
- 3 frozen mixed berries
- 5 cornstarch
- 1 1/2 mascarpone cheese
- 2/3 heavy cream
- 1/3 honey
- 3
Instructions:
1. To make the crust, combine the flour, 2 tablespoons sugar, lemon zest, and salt in a food processor and pulse to blend.
2. Add the butter and pulse until the mixture resembles a coarse meal.
3. Add the ice water, 1 tablespoon at a time, and pulse until moist clumps form.
4. Gather the dough into a ball then flatten into a disk.
5. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
6. Preheat the oven to 400°F.
7. Stir together the berries, lemon juice, 2 tablespoons sugar and cornstarch in a 10-inch diameter round baking dish.
8. Roll out the crust to a 14-inch diameter circle.
9. Place the crust over the berries in the baking dish.
10. Fold the crust over itself until it fits just inside the baking dish.
11. Cut a 2-inch slit in the center of the dough.
12. Bake until the crust is golden and the berries are bubbly, about 40 minutes.
13. Meanwhile, whip together the mascarpone, heavy cream, and honey.
14. Cover and reserve in the refrigerator until ready to serve.
15. To serve, scoop out the crostada into serving dishes and top with the whipped mascarpone.
Title: Soft and Chewy Chocolate Bites
Ingredients:
- 4 butter
- 3/4 sugar
- 2 eggs
- 3 vanilla
- 1 flour
- 2 white chocolate
Instructions:
1. Preheat oven to 350 degrees.
2. Microwave the chocolate and butter for 2 minutes or until butter is melted. Stir until chocolate is completely melted.
3. Stir in sugar. Blaend in eggs and vanilla.
4. Add flour and mix well.
5. Chill for 15 minutes or until dough is easy to handle. Shape dough into 1 inch balls and place 2 inches apart on greased abking sheets.
6. Bake for 8 minutes or until just set(Do not overbake!). Laet stand on baking sheet for 1 minute abd then transfer to wire racks to cool completely.
7. Drizzle with white chocolate if desired.
Title: Butterscotch Chocolate Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 3/4 baking soda
- 1/2 salt
- 1 butter
- 1 light brown sugar
- 2 eggs
- 1 1/2 vanilla extract
- 1 pecans
- 1
Instructions:
1. Mix together the flour, baking soda, and salt. Set aside.
2. Cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, beating after each addition. Stir in vanilla extract.
3. Stir flour mixture into the creamed mixture. Fold in pecans, butterscotch chips, and chocolate chips.
4. Shape dough into 1-inch balls. Place balls about 2 inches apart on greased baking sheets. Flatten each cookie slightly.
5. Bake at 350° for about 10 to 15 minutes, or until lightly browned. Cool in pan for a minute then move to rack to cool completely.
6. Makes about 5 dozen butterscotch chocolate chip cookies.
Title: Easy Lemon Mousse
Ingredients:
- 6 honey
- 1/2 lemons, rind of
- 2 sea salt
- 2 heavy cream
- 6
- 1
- 1/2
Instructions:
1. Place egg yolks, honey, lemon rind and lemon juice in the top of a double boiler over simmering water.
2. Whisk constantly for about 10 minutes until the mixture thickens.
3. Remove from heat and chill in the refrigerator for about 30 minutes.
4. Meanwhile, beat cream until stiff.
5. In a separate clean bowl, beat egg whites with sea salt until stiff.
6. Fold lemon mixture into cream.
7. Fold egg whites into cream and lemon mixture.
8. Spoon into individual parfait glasses and chill well before serving.
9. Note: You can make Lime Mousse too using the rind and juice or 3 limes instead of lemons.
Title: Delicious Karo Syrup Frosting
Ingredients:
- 2 cream of tartar
- 1/4 salt
- 1/4 sugar
- 1/4 vanilla
- 3/4
- 1 1/2
Instructions:
1. In a small bowl, beat egg whites, cream of tartar and salt at high speed until soft peaks form.
2. Gradually beat in sugar until smooth and glossy.
3. Gradually beat in corn syrup and vanilla until stiff peaks form.
4. If desired, beat in food coloring of your choice. Makes enough frosting for 9-inch layer cake or 9 x 13-inch cake.
Title: When the Chocolate Cookie Rolled With the Peanut Butter Cookie
Ingredients:
- 1 creamy peanut butter
- 1 granulated sugar
- 1 egg
- 1 butter
- 1 granulated sugar
- 3/4 brown sugar
- 2 eggs
- 1 vanilla
- 1 3/4 flour
- 1 1/4 cocoa powder
- 2 baking soda
- 1/4 salt
- 1 chocolate chips
Instructions:
1. Mix all the peanut butter cookie ingredients together in a bowl until well combined. Set aside.
2. For the chocolate chip cookie, cream the butter and sugars. Slowly beat in eggs and vanilla, until well combined.
3. In a separate bowl, combine flour, cocoa powder, baking soda, and salt; mix with fork or sift.
4. Add the dry ingredients and the chocolate chips to the wet chocolate chip cookie ingredients until just combined.
5. Preheat oven to 350 degrees F.
6. Take a Tablespoon of peanut butter cookie dough and a Tablespoon of chocolate cookie dough and gently press together forming a “not-so-perfect” ball (don’t press and roll too much, just stick them together), and place onto a parchment-lined baking sheet.
7. Bake for 9-11 minutes, or until cookies are cooked through to your liking.
8. Let cool for 5 minutes before transferring to a cooling rack.
9. Enjoy!
Title: Pineapple Upside Down Cake
Ingredients:
- 1/2 butter
- 1 dark brown sugar
- 1 pineapple
- 6 maraschino cherries
- 1 vanilla instant pudding mix
- 1 canola oil
- 1 eggs
- 1/2
- 4
Instructions:
1. Preheat oven to 325 degrees Fahrenheit.
2. Melt butter in a 9x13 pan in oven.
3. Sprinkle brown sugar evenly over butter in pan.
4. Drain canned pineapple into a measuring cup.
5. Place pineapple slices evenly in pan, cutting the last two in half to cover pan.
6. Place the maraschino cherry halves in the center of the pineapple slices, cut side up.
7. Combine the rest of ingredients in a large mixing bowl on slow speed for 30 seconds.
8. Beat on medium speed for 2 minutes.
9. Pour batter into pan.
10. Bake for 45 to 55 minutes, or until a toothpick comes out clean.
11. Cool 5 minutes and turn cake out onto a serving platter, pineapple side up.
Title: Classic Peanut Butter Crisscross Cookies
Ingredients:
- 2 1/4 all-purpose white flour
- 1/2 baking soda
- 1/2 salt
- 1 light brown sugar
- 3/4 granulated sugar
- 3/4 unsalted butter
- 3 eggs
- 2 vanilla extract
- 2 1/2 granulated sugar
- 1 1/4
- 2
Instructions:
1. Preheat oven to 350*.
2. Grease several baking sheets or use nonstick spray.
3. In a large bowl, thoroughly stir together the flour, baking soda, and salt; set aside.
4. In another large bowl, with electric mixer on medium speed, beat together the brown sugar, butter, granlulated sugar and oil until light and fluffy.
5. Add the eggs and vanilla and beat until evenly incorporated.
6. Beat in the peanut butter.
7. Gradually beat or stir in flour mixture until evenly incorporated.
8. Refrigerate the dough for 15 minutes, or until firmed up slightly.
9. Shape portions of the dough into generous golf sized balls with lightly greased hands. place on the baking sheet, spacing them about 3" apart. Place the 2 tbls sugar in a small shallow bowl.
10. Lightly oil the tins of a fork, dip the tines into the sugar.
11. Using the fork tines, firmly press down each ball horizontally and then vertically until the ball is about 1/2" thick, dip the fork into the sugar before pressing down each cookie.
12. Bake the cookies, one sheet at a time, in the upper third of oven for 9-12 minutes or until tinged with brown at the edges and just beginning to firm up in the centers, be careful not to overbake. Reverse sheets halfway through baking from front to back to ensure even browning.
13. Transfer the sheet to a wire rack and let stand until cookies firm up slightly.3-4 minutes.
14. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
15. Store in an airtight container for up to 1 week for up to 1 week -- or freeze for 2 months.
Title: Vegan Rugelach
Ingredients:
- 1 1/2 margarine
- 5 sugar
- 1 salt
- 1 non-dairy whipped topping
- 1 heavy cream
- 3 1/2 - 4 1/2 vanilla extract
- all-purpose flour
Instructions:
1. Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper.
2. In a bowl of an electric mixer (or using a bowl and a hand held mixer), combine the margarine, sugar, and salt and mix on low-medium speed until combined. Then, add in the whip topping to the margarine mixture and mix on medium-low speed again. Slowly add one cup of flour in on low speed until combined. Repeat this step for the rest of the three and a half cups of flour.
3. *Only add the last cup of flour if your dough is still sticky.
4. Wrap the dough in plastic wrap or cover the bowl and place it in the fridge for at least 30 minutes.
5. Remove the dough from the bowl and knead.
6. Roll out the dough and cut into a rectangle.
7. Cut large triangles down your dough.
8. Variation #1: To make cinnamon ruglach, spread a thin layer of apricot jam over the dough triangles. Then spoon on the cinnamon-sugar. Roll up the dough.
9. Variation #2: To make the raspberry jam rugalach, spread jam over the dough and then roll up.
10. Bake both variations for 25-30 minutes.
11. Store in an airtight container on the counter for up to 1 1/2 weeks or freeze for up to 3 months.
Title: Homemade White Cake Mix (Subtitute 18.25oz Betty Crocker Box)
Ingredients:
- 2 1/2 all-purpose flour
- 2 cake flour
- 1/2 sugar
- 1 powdered milk
- 1/2 dry buttermilk
- baking powder
- baking soda
Instructions:
1. Combine the ingredients. Store in a sealed, labeled container or baggie with the directions to make the cake. (This mix will fit in a quart-size baggie, just barely.) If you want to double, triple, or more the mix to make in bulk and keep it all in one big container, stir the mix well and measure out 5 cups of mix each time you make a cake (or a bit more if you used cake flour).
2. To replace in recipes calling for a store-bought white cake mix: Use in any recipe calling for a white cake mix as a base (add 1 teaspoon vanilla to the recipe along with the cake mix as the recipe will assume powdered vanilla flavoring was included in the store-bought mix).
3. Or to make a basic white cake using your homemade mix, use the following instructions : 1 recipe Homemade White Cake Mix + 1 1/4 cups water + 1/2 cup shortening + 4 egg whites + 1 teaspoon vanilla.
4. Combine all the ingredients. Beat to mix on low, then beat on high for two minutes. Pour into greased, floured cake pans. Bake at 350-degrees.
5. Baking Time : 8" or 9" cake rounds — 20-25 minutes / 13 x 9 pan — 35-40 minutes / cupcakes — 12-15 minutes / tube/bundt pan — 45-50 minutes.
6. To make this mix without using powdered milk: Delete the dried milk from the mix ingredients. When preparing the cake, replace the 1 1/4 cups water with 1 1/3 cups milk or buttermilk. I’ve also used coconut milk with this recipe. You can use any kind of milk you want.
7. Just remember that recipes calling for a store-bought white cake mix are going to assume the mix contains powdered milk. Also remember, if you make the mix in bulk, instead of measuring out 5 cups per cake, you’d measure out 4 1/2 cups (to make up for the 1/2 cup powdered milk that’s not in there).
Title: Pear Crisp
Ingredients:
- 4 pears
- 1 sugar
- 2 cinnamon
- 1/2 quick-cooking oatmeal
- 1/2 flour
- 1/4 brown sugar
- 1/4 cinnamon
- 1/2 butter
- 3 margarine
Instructions:
1. In a medium bowl, combine the pears, juice, sugar and cinnamon. Mix well. Put the mixture into a lightly greased 8-inch square baking pan.
2. In a small bowl, combine the oats, flour, brown sugar and cinnamon. Cut the butter into the mixture with 2 knives or a pastry cutter until the mixture is uniformly crumbly. Sprinkle the topping over the pear mixture.
3. Bake at 350 for 45 minutes.
Title: Hearst Castle Shortbread Cookies
Ingredients:
- 4 all-purpose flour
- 1/2 baking powder
- 3/4 sea salt
- 1 unsalted butter
- 1 powdered sugar
- 1/2 vanilla extract
- 1 vanilla bean
Instructions:
1. Preheat oven to 350F degrees. Sift the flour, baking powder, and salt into a medium bowl and set aside.
2. In a mixing bowl beat the butter until light and fluffy. Add the powdered sugar and beat again, scraping down the sides of the mixing bowl once or twice as you are mixing. Beat in the vanilla extract. If you have a vanilla bean slit it open along its entire length, scrape out the vanilla bean paste from the interior of the bean, and add this to the mixer as well. Add the flour mixture in two additions. Stir until everything comes together into a thick dough.
3. Turn the dough out onto a countertop and divide into two pieces, there is quite a bit of dough, so cutting it into two pieces just makes it easier to roll out later on. Press each piece of dough out into a flat patty an inch thick. Wrap each piece in plastic and chill completely in the refrigerator - about thirty minutes. When the dough is chilled, use a rolling pin to roll the dough out 1/4-1/2-inch thick. Cut the dough into desired shapes using cookie cutters or a knife and place on a parchment (or Silpat) lined baking sheet.
4. Bake for 7 to 10 minutes, or until the bottoms of the cookies are barely golden.
5. Makes 3 or 4 dozen tiny cookies - more or less depending on the size of your cutters.
Title: Kandy Kakes from Scratch
Ingredients:
- 4 eggs
- 1 1/2 vanilla
- 2 sugar
- 2 baking powder
- 1 milk
- 3 butter
- 2 flour
- 1 1/3 peanut butter
- 1
- 8
Instructions:
1. Preheat oven to 350.
2. Mix eggs until nice and yellow then continue mixing in the the remaining cake ingredients. Pour into a 15 x 2 pan and bake for about 15 minutes or until tests done.
3. Immediately after removing from oven spread the 1 1/3 cup of peanut butter over hot cake. (I don't actually measure the peanut butter, I just use enough to give the cake a nice even layer.) Put aside and let cool. If I'm in a hurry I put it in the fridge to speed things up.
4. When cake is cool but NOT cold melt the tablespoon of peanut butter along with the milk chocolate in the microwave,about 1 - 1.5 minutes. Spread over cake and cool completely before cutting.
Title: Mocha Dark Chocolate Cake With Cappuccino Frosting
Ingredients:
- 2 flour
- 1 3/4 white sugar
- 1 1/2 molasses
- 3/4 cocoa powder
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1 mayonnaise
- 1/4 very strong coffee
- 1 vanilla
- 1 chocolate chips
- 1/2 sugar
- 1/4 very strong coffee
- 3 cocoa powder
- 1/4 - 1/2 butter
- 1/2 shortening
- 1/2 vanilla
- 1/2 salt
- 1/8 powdered sugar
- 4 1/2
- 1/3
Instructions:
1. Preheat oven to 350.
2. Grease one 9x13 or two 9" round cake pans.
3. Cake: combine the flour, sugar, baking powder, baking soda, salt, and cocoa.
4. Add the molasses, mayonnaise, and vegetable oil. Mix well.
5. While mixing, pour in the hot coffee.
6. Add the vanilla and chocolate chips, stir until combined. Batter will be thinner than normal cake batters.
7. Pour the batter into the pan(s). Bake for the 35 minutes, or until a toothpick comes out clean. 9x13 pans usually need to go for a few more minutes.
8. If you are layering the round cakes, cool them for ten minutes on a wire rack, run a knife gently around the edges, flip pans over, rest for 10 minutes, then remove cakes from pans. Don't worry if they break apart a little bit. You can "glue" them back together with glaze and frosting!
9. Allow cakes to cool completely, even overnight, before glazing/frosting.
10. Espresso/Coffee Glaze:
11. In a saucepan over medium heat, combine sugar and coffee/espresso. Stir until sugar is dissolved.
12. Allow to cool to body temperature or lower.
13. Cappuccino Frosting.
14. Combine dry ingredients in a medium bowl.
15. Combine butter and shortening in a seperate, large bowl or mixer. Beat until fluffy.
16. Add vanilla to the butter/shortening mixture.
17. To the butter mixture, add half of the dry ingredients, beat, then half of the espresso/coffee, beat some more, then the other half of the dry ingredients, beat again.
18. Add the remaining coffee slowly, only until desired consistency is reached. For a frosted layer cake, you want it to be a bit thick, but still smooth and fluffy.
19. Assembly:
20. Set up desired cake board with one of the round cakes. Brush the ckae entirely with the semi-cool coffee glaze.
21. Allow the glaze about 5 minutes to set.
22. Spread a generous layer of frosting on top and place the second cake.
23. Glaze the second cake.
24. If you have any leftover glaze, just keep brushing it on (resist the urge to sip it, if you can!).
25. Frost the sides and top of the cake with remaining frosting.
26. Store cake in the refrigerator until you need it, as that will set the frosting properly. Because of the shortening, it will sit out well in normal temperatures, once it's been chilled.
27. Enjoy!
Title: Island Bread Pudding
Ingredients:
- 1 pineapple chunk
- 1 coconut milk
- 1 dark rum
- 1 brown sugar
- 1/4 eggs
- 1 ground cinnamon
- 1 salt
- 3 butter
- 1/4
- 1/2
- 2
Instructions:
1. Spray inside of 4 or 5 quart slow cooker with butter-flavored cooking spray.
2. In a large bowl, combine bread cubes, pineapple, and dried tropical fruit.
3. In a medium bowl, whisk together coconut milk, rum, nectar, sugar, eggs, cinnamon, and salt. Pour over bread mixture. Stir until well combined and bread is saturated.
4. Transfer to slow cooker. Dot with butter. Cover and cook on low setting for 3-4 hours. Check to make sure sides do not burn.