lumicero/recipes-ing2inst huggingface dataset:
Title: English Lemon-Curd Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 salt
- 1/2 baking powder
- 1 unsalted butter
- 1 granulated sugar
- 1 egg
- 1 vanilla
- 1 pecans
- 3/4 sugar
- 1 cornstarch
- 1 1/2 lemon juice
- 3/4 unsalted butter
- 6 confectioners' sugar
- 6
Instructions:
1. Dough: Combine flour, salt and baking powder in bowl.
2. Beat butter and sugar in large bowl until creamy.
3. Beat in egg, lemon extract and vanilla until fluffy.
4. Stir in flour mixture and pecans.
5. Divide dough in half; shape into disks.
6. Wrap in plastic wrap.
7. Refrigerate 1 hour.
8. Heat oven to 350 degrees.
9. On lightly floured surface with floured rolling pin, roll half of dough 1/8 inch thick.
10. With floured 3-inch fluted round cookie cutter, cut out dough.
11. Place, 1 inch apart, on ungreased baking sheets.
12. With floured 1 ½-inch round cookie cutter, cut out centers from half the cookies.
13. Reroll centers and trimmings.
14. Repeat with other half of dough.
15. Bake in 350 degree oven 12 to 15 minutes, until lightly browned.
16. Cool on racks.
17. Store at room temperature or freeze.
18. Curd:
19. Micro wave method: using the ingredients called for here and cook as directed in Recipe #61278.
20. or.
21. Combine sugar, cornstarch, lemon juice, rind and butter in saucepan.
22. Place pan in skillet half filled with simmering water over medium-low heat.
23. Whisk in yolks; cook, stirring constantly, until thickened enough to coat spoon, 5 minutes (temperature should read 160 degrees); do not boil.
24. Pour into small bowl; cover surface directly with plastic wrap.
25. Refrigerate to chill, 2 hours.
26. Sprinkle confectioners' sugar on cookies with cut-out centers.
27. Spread 1 tablespoon curd over each cookie without cut-out center; top with sugared cookie, pressing lightly to form sandwich.
Title: Sour Cream Pound Cake
Ingredients:
- 3 cake flour
- 1/2 salt
- 1/4 baking soda
- 1 unsalted butter
- 2 1/4 eggs
- 6 pure vanilla extract
- 1 sour cream
- 1 powdered sugar
Instructions:
1. Position rack in lower third of oven and preheat to 325ºF.
2. Generously butter a 10-inch angel food cake pan, line the bottom with baking parchment, then butter parchment and set aside.
3. In a large bowl, thoroughly whisk together the flour, salt and baking soda; set aside.
4. Cut butter into 1-inch pieces and place in the bowl of an electric mixer fitted with a paddle attachment.
5. Mix on medium speed until smooth and lightened in color, about 2 minutes.
6. Add the sugar, 1 to 2 tablespoons at a time, taking 8-10 minutes.
7. Blend in eggs, 1 at a time, beating thoroughly after each addition. Scrape down side of bowl as needed.
8. Add vanilla.
9. Reduce mixer speed to low and add the dry ingredients alternately with the sour cream (dividing the flour mixture into four parts and the sour cream into three parts, beginning and ending with the flour).
10. Scrape down the side of the bowl again.
11. Spoon the batter into the prepared pan and smooth the top with the back of a large soup spoon.
12. Bake for 70-75 minutes. The cake is done when the top is golden brown and firm to the touch, and a wooden skewer inserted deeply in the center come out clean.
13. COOLING: Remove from oven and let stand on a cooling rack for 20 to 25 minutes. Holding the tube, lift cake from outer ring and place it on the cooling rack, letting it stand for another 20 to 30 minutes. Cover the cake with a cooling rack, invert, and carefully lift off the tube section of the pan and the parchment paper. Cover with another rack and turn cake, top side up, to finish cooling.
14. Dust with powdered sugar before serving, if desired.
Title: Copycat Fantastic Chocolate Mint Frangos
Ingredients:
- 18 chocolate chips
- 1 butter
- 1 powdered sugar
- 2 eggs
- 2
Instructions:
1. Melt chocolate chips over low heat.
2. Allow to cool.
3. Add remaining ingredients and beat well.
4. Pour into buttered dish.
5. Refrigerate until it has hardened (but is still soft enough to slice).
6. Cut into small pieces and serve.
Title: Improvised Sweet Risotto
Ingredients:
- 1 arborio rice
- 2 unsalted butter
- 1/4 Grand Marnier
- 4 milk
- 1/2 sugar
- 4 -5 mint
Instructions:
1. In a saucepan, cook the rice in the butter over medium heat for 1 minute.
2. Deglaze with the Grand Marnier and reduce until almost dry. Add the sugar.
3. Add 125 ml (1/2 cup) of milk at a time, stirring, until the milk is almost completely absorbed. Repeat until the milk is completely incorporated and the rice is tender. Cooking the rice can take from 45 minutes to 1 hour depending on the rice quality. Sugar makes the rice harder to cook than in a savoury risotto. Add milk, as needed.
4. Off the heat, add the chocolate, stirring until slightly melted. Let stand for 10 minutes.
5. Serve the risotto in small bowls and garnish with candy canes.
Title: Christmas Eve Mice Cookies
Ingredients:
- 24 chocolate chips
- 1 shortening
- 2 butter
- 24 red maraschino cherries
- 24
- 1
Instructions:
1. Carefully twist cookies apart; set aside the halves with the cream filling. Save the plain halves for another use.
2. Melt chocolate chips and shortining in Microwave (about 50-60 sec.) Stir until smooth.
3. Holding each cherry by the stem, dip into the melted chocolate. Place on the cookie and add the kiss, pressing the kiss into the cream of the cookie base. Set the covered cherrie slightly off center, with the tail extending over the edge.
4. For ears, place the slivered almonds between the cherry and the kiss.
5. Refrigerate until set.
6. Pipe green holly leaves on the cream and add red berries. Pipe red eyes on each chocolate kiss.
7. Store in air tight container at room temperatue.
Title: Old Fashioned Tomato Spice Cake
Ingredients:
- 2 flour
- 1 1/3 sugar
- 4 baking powder
- 1 1/2 allspice
- 1 baking soda
- 1 cinnamon
- 1/2 clove
- 1 shortening
- 1/2 eggs
- 2 water
- 1/4
Instructions:
1. Preheat oven to 350F degrees.
2. Grease and flour 2 8-inch round cake pans.
3. In lg bowl, combine ALL ingredients.
4. Beat on low to combine.
5. Beat on high for 4 minutes.
6. Pour into pans.
7. Bake for 35 minutes or until toothpick comes out clean.
8. Cool and frost.
Title: Applebee's Walnut Blondie With Maple Butter Sauce
Ingredients:
- 1/2 baking powder
- 1/8 baking soda
- 1/8 salt
- 1 flour
- 1/4 walnuts
- 1/3 butter
- 1 margarine
- 1 brown sugar
- 1 egg
- 1/2 vanilla extract
- 3/4 white chocolate chips
- 1/2 maple syrup
- 3/4 butter
- 1/4 brown sugar
- walnuts
Instructions:
1. Preheat the oven to 350 degrees F.
2. Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again.
3. Add chopped nuts and mix well. Set aside.
4. Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.
5. Add flour mixture, a little at a time, until mixed well.
6. Stir in white chocolate chips. Spread out dough in a 9-inch pan.
7. Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.
8. Serve warm with ice cream and Maple Butter Sauce.
Title: Tropical Dessert (Ww)
Ingredients:
- 2 dark rum
- 1/4 cinnamon
- 4 pineapple
- 2 sugar
- 2 lime juice
- 2 cilantro
- 1 sweetened coconut
- 1
Instructions:
1. Combine rum and cinnamon in a large zip-lock bag and add pineapple; seal and turn to coat pineapple. Let stand at room temperature for 1 hour, turning occasionally.
2. Meanwhile prepare grill. Spray grill rack with Pam. Preheat grill to medium high heat.
3. Combine sugar, lime juice and cilantro in a small cup or bowl; stirring until sugar is dissolved.
4. Remove pineapple from rum mixture.
5. Place pineapple slices on the grill and grill 2-5 minutes per side or until pineapple is marked.
6. To serve: place a pineapple slice in each of 4 dessert dishes and drizzle with the lime/cilantro mixture. Top each serving with 1/2 cup of the sorbet and sprinkle with coconut.
Title: Strawberry Applesauce Cake
Ingredients:
- 1 frozen sliced strawberries in syrup
- 1 applesauce
- 1/2 eggs
- 2 confectioners' sugar
- 4
- 1/2
- 1
Instructions:
1. Place a rack in the center of the oven and preheat the oven to 350°F.
2. Lightly mist a 12-cup Bundt plan with vegetable oil spray, then dust with flour.
3. Shake out the excess flour.
4. Set the pan aside.
5. Place the cake mix, strawberry puree, applesauce and the eggs in a large mixing bowl.
6. Blend with an electric mixer on low speed for 1 minute.
7. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
8. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed.
9. The batter should look well combined and thickened.
10. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
11. Place pan in oven.
12. Bake the cake until it is light brown and springs back when lightly pressed with your finger, 30-35 minutes.
13. Remove the pan from oven place it on a wire rack to cool for 20 minutes.
14. Run a long, sharp knife around the edge of the cake and invert it onto a serving platter to cool completely, 20 minutes more.
15. Meanwhile, prepare the frosting.
16. Place the neufchatel cheese and the strawberry preserves in a medium size mixing bowl.
17. Blend with an electric mixer on low speed until just combined, 30 seconds.
18. Stop the machine, scape down the sides of the bowl with the rubber spatula, and add the confectioner's sugar and red food coloring, if desired.
19. Increase the mixer speed to medium and beat until fluffy, 1 minute more.
20. Spread the frosting over top and sides of the cooled cake with clean, smooth strokes, Slice and serve!
21. ****Store this cake, covered in wax paper, in the refrigerator for up to 1 week.
Title: Peaches or Pears and Rice
Ingredients:
- 425
- 415
Instructions:
1. heat the rice pudding if you like it hot.
2. seperate hot rice between four bowls
3. top with equal amounts of peaches and the syrup.
Title: Devin's Chocolate Covered Strawberries
Ingredients:
- 1 strawberry
- 1
Instructions:
1. Wash strawberries and cut in half.
2. Spread a little or a lot of icing with knife on a strawberry and enjoy.
Title: Peanut Butter Thumbprint Cookies
Ingredients:
- 1 butter
- 2 light brown sugar
- 1 1/2 peanut butter
- 2 eggs
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 3/4 unsalted dry roasted peanuts
- 1 cream cheese
- 3 light corn syrup
- 1/2 vanilla extract
- 1 powdered sugar
- 1/2
Instructions:
1. Heat oven to 350 degrees.
2. In large mixer bowl, beat butter, brown sugar and peanut butter until well blended.
3. Add eggs and vanilla; beat well.
4. Stir together flour, baking powder and baking soda.
5. Gradually add to peanut butter mixture.
6. Shape dough into 1 inch balls; roll in chopped peanuts.
7. Place on ungreased cookie sheet.
8. Bake 8 to 10 minutes or until cookies are just set.
9. Press thumb gently in center of each cookie; cool slightly.
10. Remove from cooking sheet and cool completely.
11. Prepare thumbprint filling:
12. In small mixer bowl; beat cream cheese, corn syrup and vanilla until well blended.
13. Add melted chocolate chips, beating well.
14. Gradually add powdered sugar; beating until blended and smooth. (Makes about 1 1/3 cups of filling).
15. Pipe about 1/2 teaspoon filling into each thumbprint.
16. Note: On cooking time I just put 10 minutes because it depends on how many cookies you are able to put on each cookie sheet; how many cookie sheets you have; if you have a double oven, etc.
Title: Whoopie Pies
Ingredients:
- 1/3 canola oil
- 3/4 light brown sugar
- 1 egg
- 1 vanilla extract
- 1 1/2 whole wheat pastry flour
- 1/3 baking powder
- 3/4 baking soda
- 3/4 salt
- 1/4 nonfat milk
- 3/4 cold water
- 1/2 unflavored gelatin
- 2 nonfat plain yogurt
- 1 confectioners' sugar
- 2/3 vanilla extract
- 1/2
- 1
Instructions:
1. Recipe Directions.
2. Preheat oven to 350ºF. Position racks in the upper and lower thirds of the oven. Coat 2 large baking sheets with cooking spray.
3. To prepare cookies: Beat oil, brown sugar, egg and vanilla in a large bowl with an electric mixer on medium speed until combined. Whisk flour, cocoa, baking powder, baking soda and salt in a medium bowl. Gradually add the dry ingredients to the wet ingredients, alternating with milk; beat until smooth. Let the batter stand for 15 minutes.
4. Drop batter by the tablespoonful onto the prepared baking sheets, spreading the batter into a 2- to 3-inch circle with the back of a spoon if it doesn’t spread itself. (Each large baking sheet accommodates 8 cookies—they will be close together.) Bake the cookies until firm to the touch, about 8 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
5. Wash, dry and coat the baking sheets with cooking spray again. Repeat with the remaining batter.
6. To prepare filling: While the cookies cool, stir water and gelatin in a small heatproof cup or bowl. Let stand 1 minute. Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds. (Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet. Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.) Stir the mixture until smooth. Let cool for 10 minutes.
7. Beat cream, yogurt, confectioners’ sugar and vanilla in a medium bowl with an electric mixer on high speed until very thick, about 1 minute. With the mixer beating constantly, add the gelatin mixture in a steady steam until well combined.
8. Cover and refrigerate until the cream filling is thickened to the consistency of pudding, about 30 minutes. Whisk again until smooth.
9. To assemble whoopie pies: Turn half the cookies bottom side up and top with a generous 2 tablespoons of the cream. Top with the remaining cookies. Chill in the refrigerator until the filling is set, about 30 minutes.
10. Press a piece of plastic wrap directly on the surface of the filling and refrigerate for up to 1 day. Store the cookies in an airtight container at room temperature for up to 1 day.
11. Refrigerate the assembled Whoopie Pies, uncovered, for up to 4 hours.
Title: Lemon-And-Spice Applesauce
Ingredients:
- 4 3/4 - 5 1/2 apples
- 2 1/2 water
- 1 1/2 apple pie spice
- 1 - 1 1/2 ground cinnamon
- 3 brown sugar
- 3/4 lemon peel
- 1 lemon juice
- vanilla
Instructions:
1. In a 6 qt heavy kettle or Dutch oven combine apples, water, brown sugar, lemon peel, lemon juice and apple pie spice or cinnamon. Bring to boiling; reduce heat. Simmer, covered, for 40 minutes or until the apples are very soft, stirring occasionally.
2. Remove from heat. Stir in the vanilla. Mash mixture lightly with the back of a large wooden spoon.
3. Serve warm or cover and chill before serving.
Title: Giant Peanut Butter Cookies
Ingredients:
- 1/2 brown sugar
- 1/2 granulated sugar
- 1/2 butter
- 1/2 margarine
- 1 peanut butter
- 1 vanilla extract
- 1 1/4 egg
- 1/2 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- salt
Instructions:
1. Heat oven to 375°.
2. In large bowl, combine sugars, margarine, peanut butter, vanilla and egg; beat well.
3. Lightly spoon flour into measuring cup and level off.
4. Add flour, baking powder, baking soda and salt; mix well.
5. If you are making the large cookies, it helps to chill the dough for an hour or so at this point, before shaping. It seems to make a firmer cookie--less likely to break. If you aren't concerned about that, you can skip this step.
6. Shape about 1/4 cup dough (for 3-inch cookie) into a ball and place 4 inches apart on ungreased cookie sheet (6 per sheet).
7. Bake at 375° for 13-16 minutes.
8. Remove from cookie sheet and cool completely on wire rack.
Title: Classic Baked Custard
Ingredients:
- 2 1/2 water
- 1 instant nonfat dry milk powder
- 3 eggs
- 1/3 sugar
- 1/4 cinnamon
- 1/2 nutmeg
- 2 vanilla
- margarine
Instructions:
1. In a large bowl, pour the water and add the dry milk. Stir until the milk is dissolved. Add the eggs. Whisk or beat well. Add the sugar, cinnamon or nutmeg, vanilla and melted margarine. Mix again, for about 2 minutes by hand, or until the sugar is dissolved, the eggs are well incorporated and the margarine isn't trying to rise to the top.
2. Oil a 1 1/2- to 2-quart sized casserole dish. Pour the custard into the casserole. Now you have to find another pan that is bigger than your casserole so you can make a "water bath" for your custard. Place the casserole inside the pan. Now add water to the outer pan, a little at a time, until it is half-way up the side of the casserole. Place the whole contraption into the oven. Set the temperature for 350°F Bake for approximately 45 minutes. When you insert a knife into the custard it should come out clean. If your casserole is deep, it may take longer than 45 minutes. If it is shallow, it may take less time.
3. When the custard is done remove it from the oven and the hot water bath. Allow it to cool for 1-2 hours. It may now be chilled until serving time, or served warm.
Title: Chocolate Bundles
Ingredients:
- 1 puff pastry sheet
- 1 walnuts
- 1/4 confectioners' sugar
Instructions:
1. THAW pastry sheet at room temperature 30 minute Preheat oven to 400°F Mix chocolate pieces and walnuts.
2. UNFOLD pastry on lightly floured surface. Roll into 12" square. Cut into 9 (4") squares. Place about 2 tablespoons chocolate mixture in center of each square. Brush edges of squares with water. Fold corners to center on top of filling and twist tightly to seal. Fan out corners. Place 2" apart on baking sheet.
3. BAKE 15 minute or until golden. Remove from baking sheet. Cool on wire rack 10 minute Sprinkle with confectioners' sugar. Makes 9 bundles.
4. TIP: For large bundles, cut pastry into 4 (6") squares and place about 1/3 cup chocolate mixture in center of each. Proceed as directed. Makes 4 bundles.
Title: Turtle Brownies
Ingredients:
- 1/2 butter
- 3 sugar
- 1 eggs
- 2 vanilla
- 1 all-purpose flour
- 2/3 baking soda
- 1/4 pecans
- 1 milk
- 3/4
- 20
- 1
Instructions:
1. In a medium saucepan, melt and stir butter and unsweetened chocolate over low heat until smooth.
2. Remove from heat; cool.
3. Preheat oven to 350°; line an 8x 8 inch baking pan with foil, extending foil over edges of pan.
4. Grease foil; set pan aside.
5. Stir the sugar into the cooled chocolate mixture in saucepan.
6. Add the eggs, one at a time, beating with a wooden spoon just until combined; stir in vanilla.
7. In a small bowl, stir together the flour and baking soda.
8. Add flour mixture to chocolate mixture, stirring just until combined.
9. Stir in 1/2 cup of pecans and 1/2 cup of chocolate chips.
10. Spread batter evenly in prepared pan; bake for 30 minutes.
11. Cool in pan on wire rack.
12. Meanwhile, in a small saucepan, stir caramels and milk over med-low heat until melted and smooth.
13. Spread mixture over cooled brownies; sprinkle top with remaining 1/2 cup pecans.
14. In a saucepan, melt the remaining 1/4 cup chocolate chips over low heat, stirring constantly until melted and smooth.
15. Drizzle chocolate over top of brownies.
16. Let stand for 2 hours before serving.
17. Using edges of foil, lift the brownies out of the pan; cut into bars just before serving.
18. To store-cover pan of brownies; place pan in refrigerator for up to 3 days; before serving, let brownies stand at room temperature for 30 minutes.
Title: Ginger Cake: Bolo Do Gingibre
Ingredients:
- 4 all-purpose flour
- 1 baking soda
- 1 baking powder
- 1 ground cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/2 nutmeg
- 1/4 unsalted butter
- 3 unsalted butter
- 2/3 shortening
- 1 2/3 sugar
- 1/3 light molasses
- 5 dark corn syrup
- 1/3 eggs
- 1 madeira wine
- milk
Instructions:
1. Preheat the oven to moderately slow (325 degrees F.) Sift together the flour, baking soda, baking powder, and spices onto a piece of wax paper and set aside. Cream together the butter, shortening and sugar until fluffy-light. Add the molasses and cream well; beat in the eggs yolks, 1 at a time. Combine the Madeira and the milk. Add the sifted dry ingredients to the creamed mixture alternately with the combined liquids, beginning and ending with the dry ingredients. Beat the egg whites to soft peaks and fold gently into the batter but thoroughly.
2. Pour the batter into a well-greased and floured 10-inch tube pan and bake about 1 hour and 15 minutes or until the cake beings to pull from the sides of the pan and feels springy to the touch. Cool the cake right-side up in its pan on a wire rack 10 minutes; loosen with a spatula then the cake out of the rack, remove the pan, and cool to room temperature before cutting. Serve plain, or frost if you like with your favorite butter cream to which you have added about 1 tablespoon of Madeira wine and 2 to 3 tablespoons of chopped preserved ginger.
Title: Olive Oil Cake
Ingredients:
- 3 eggs
- 1 granulated sugar
- 1 1/2 extra virgin olive oil
- 1 amaretto liqueur
- 1/4 orange zest
- 1 all-purpose flour
- 1 1/2 cornmeal
- 1/2 baking powder
- 1/2 baking soda
- 1/2 kosher salt
- 1/8 powdered sugar
Instructions:
1. Heat oven to 350°F and arrange rack in middle.
2. Coat 13-by-9-inch baking dish or 9-inch round cake pan with olive oil and flour; tap out excess.
3. In a large bowl, whisk together eggs and granulated sugar until well blended and light in color.
4. Add milk, olive oil, amaretto, and orange zest and mix well.
5. In another bowl, stir together flour, cornmeal, baking powder, baking soda, and salt.
6. Add egg mixture to the dry ingredients, stirring until just blended. Batter will be slightly lumpy; do not overmix.
7. Pour batter into the prepared baking dish or pan.
8. Bake until a toothpick inserted into the center of the cake comes out with only a few crumbs remaining, about 40 to 50 minutes.
9. Remove from oven and place on a wire rack to cool completely.
10. Run a knife around perimeter of the pan and invert cake onto a serving plate.
11. Dust with powdered sugar.
Title: Mixed Nut Bars
Ingredients:
- 1 light brown sugar
- 3/4 dark corn syrup
- 3/4 eggs
- 3 all-purpose flour
- 1/4 vanilla extract
- 1 salt
- 1/4
- 1
Instructions:
1. Preheat oven to 450 degrees.
2. Line a 9-inch-square baking pan with enough foil to overhang all sides by 2 inches; coat with cooking spray.
3. Prepare crust mix according to package directions for 2-crust pie.
4. On lightly floured surface roll out dough into 12-inch square. Fit into pan. Bake 10 minutes or until just golden.
5. Reduce oven temperature to 350 degrees.
6. Meanwhile, combine sugar, syrup, eggs, flour, vanilla and salt; stir in nuts. Pour into crust. Bake 30 minutes or until set. Cool on rack 10 minutes. Use foil to lift bars from pan. Cool completely on rack.
7. Refrigerate until cold, about 2 hours.
8. If desired, melt frosting in glass measuring cup in microwave on High (100%) power in 10-second intervals until pourable; drizzle over bars.
9. Cut into squares.
Title: Palm Sugar Kanten Jelly
Ingredients:
- 450 palm sugar
- 350 sago
- 250 evaporated milk
- 200 water
- 2500 pandan leaves
- 25
- 6
Instructions:
1. Add palm sugar and pandan leaves to 2500ml water.
2. Bring the water to broil.
3. Cover with lit. Turn down the fire and simmer for 15 minutes.
4. Meanwhile, spread mixture of cooked sago and basil seed (strained) in moulds. Nicely press to form a thick layer.
5. Discard pandan leaves. Turn up to medium heat. Dissolve jelly powder gradually while stirring with a wooden spatula.
6. Pour in evaporated milk.
7. Keep stirring until it broils.
8. Turn off fire. In circular motion, gently fill the moulds using a ladle.
9. Let it cools down totally.
Title: The Best Crumb, Pound Cake Ever
Ingredients:
- 1/2 margarine
- 1 sugar
- 1/2 flour
- 1 1/2 baking powder
- 3 eggs
- 2
- 4
- 1
Instructions:
1. In a mixer with the beaters attached place; oil, vanilla sugar, margarine, sugar and flour.
2. Mix on medium speed until coarse crumbs form.
3. Remove 3/4 cup crumbs and set aside.
4. To remaining crumbs in mixer add baking powder, eggs and whipping cream.
5. Mix until smooth and creamy.
6. Place in two 9-inch round aluminum pans or 1 9x 13 inch pan.
7. Sprinkle crumbs on top.
8. Bake at 350°F until ready 45-1 hour (or check; when a toothpick inserted in the middle comes out dry).