lumicero/recipes-ing2inst huggingface dataset:
Title: Toffee Cream Puff Ring
Ingredients:
- 1 water
- 6 butter
- 2 sugar
- 1/8 salt
- 1 all-purpose flour
- 5 eggs
- 1 water
- 2 heavy whipping cream
- 1
- 2
Instructions:
1. Heat oven to 425°F.
2. Line baking sheet with kitchen parchment paper.
3. Draw one (9-inch) circle on parchment sheet, turning over parchment so marking shows through.
4. Combine 1 cup water, butter, sugar and salt in 2-quart saucepan over medium heat, stirring occasionally, until mixture comes to a full boil (4 to 6 minutes).
5. Remove from heat; beat in flour.
6. Stir until dough forms a ball.
7. Return to heat.
8. Cook, stirring vigorously, until mixture leaves sides of pan and forms a ball (1 to 2 minutes).
9. Remove from heat.
10. Let cool 5 minutes.
11. Add 4 eggs, one at a time, beating well after each addition, until batter is smooth.
12. Whisk remaining egg and 1 teaspoon water in small bowl to make egg wash.
13. Set aside.
14. Place dough in pastry bag fitted with star tip; pipe 9-inch circle onto prepared baking sheet.
15. Pipe 3 concentric circles next to and inside first circle making ring.
16. Pipe second layer of circles on top of first until all dough is used.
17. Brush top and sides with egg wash; (Do not to let egg run onto parchment.)
18. Sprinkle with almonds.
19. Bake for 10 minutes.
20. Reduce heat to 375°F
21. Continue baking for 30 minutes.
22. Turn off heat.
23. Leave ring in oven for 15 minutes with oven door ajar.
24. Remove from oven; cool completely on wire rack.
25. Meanwhile, beat whipping cream in large bowl at high speed, scraping bowl often, until stiff peaks form (2 to 3 minutes).
26. Gently stir in toffee chips.
27. Slice ring in half horizontally.
28. Remove excess dough filaments.
29. Fill bottom half with whipped cream mixture; cover with top half of ring.
30. To serve, cut into wedges.
Title: Bread Pudding With Bourbon Sauce
Ingredients:
- 1 milk
- 4 eggs
- 3 sugar
- 2 raisins
- 1 butter
- 3 pure vanilla extract
- 2 butter
- 1/2 sugar
- 1 egg
- 1 Bourbon
- 2
Instructions:
1. Combine bread and milk in a large mixing bowl; set aside for 5 minutes.
2. Add eggs, sugar, raisins, butter and vanilla; stir well.
3. Spoon mixture into a greased 3 quart casserole.
4. Bake, uncovered, at 325°F for 1 hour or until firm.
5. Cool in pan at least 20 minutes before serving.
6. Spoon into individual serving bowls; serve with Bourbon Sauce.
7. Bourbon Sauce: Combine butter and sugar in a small saucepan; cook over medium, stirring frequently, until sugar dissolves.
8. Add egg, stirring briskly with a wire whisk until well blended.
9. Cook over medium heat 1 minute.
10. Remove from heat, cool slightly; stir in bourbon.
Title: Yiaourtopita - Yogurt Cake
Ingredients:
- 4 eggs
- 1 1/2 sugar
- 1/2 olive oil
- 1/4 baking soda
- 1 plain yogurt
- 1 lemon, zest of
- 2 1/2 flour
- 1 baking powder
- powdered sugar
Instructions:
1. Preheat over to 375 F (190 C).
2. Grease and line a 9- inch round cake pan.
3. In a bowl, whisk egg yolks and sugar until creamy.
4. Gradually mix in oil.
5. Stir baking soda into yogurt.
6. Stir yogurt and half the lemon zest into egg yolk mixture.
7. Sift flour and baking powder into mixture and fold carefully.
8. Beat eggwhites until stiff but not dry, then fold into batter.
9. Pour mixture into the prpared pan.
10. Bake 40-50 minutes. Leave in pan for 5 minutes, then transfer to a wire rack to cool.
11. Dust with powdered sugar and sprinkle remaining lemon zest over the top.
Title: Mandarin Orange Cake
Ingredients:
- 2 sugar
- 2 flour
- 2 baking soda
- 1/2 salt
- 2 eggs
- 2 mandarin oranges
- 3/4 brown sugar
- 3 milk
- 2 butter
Instructions:
1. Preheat oven to 350F degrees.
2. Beat the eggs, add oranges and dry ingredients, sugar, flour, baking soda and salt, beat on low speed until combined Pour into a greased and floured pan.
3. Bake for 30-35 minutes.
4. In a small saucepan bring the final 3 ingredients to a boil and pour over the hot cake as soon as it comes out of the oven Serve with whipped cream.
Title: Vegan Chocolate Cake
Ingredients:
- 1 1/2 unbleached all-purpose flour
- 3/4 granulated sugar
- 1/2 salt
- 1 baking soda
- 1/4 vanilla extract
- 1 1/2 canola oil
- 1/3 white distilled vinegar
- 1 cold water
- 1
Instructions:
1. Preheat the oven to 350° F (180° C or gas mark 4). Lightly oil a Bundt pan, 9-inch (23 cm) springform pan, or muffin tins.
2. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl until thoroughly combined. Create a well in the center of your dry ingredients, and add the vanilla, oil, vinegar, and water. Mix until just combined. Pour into your prepared pan, and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean. If making cupcakes, check for doneness after 15 minutes.
3. Cool on a wire rack. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Cool completely before frosting with Chocolate Frosting (see below) or with Buttercream Frosting (page 231). You may also dust with sifted confectioner's sugar and top with fresh raspberries.
Title: Baked Rice Pudding
Ingredients:
- 1/2 sugar
- 1/2 eggs
- 3 milk
- 2 1/2 vanilla
- 1 raisins
- 1/2 salt
- 1/4 cinnamon
Instructions:
1. Heat oven to 350 degrees.
2. Mix above ingredients, pour into a 1-1/2 qt casserole baking dish.
3. Place casserole in a pan of very hot water (1inch) deep.
4. Bake 1-1/2 hours stirring occasionally.
5. Remove from oven but not hot water, sprinkle with cinnamon.
6. Cool& refrigerate.
Title: Chocolate-Date Torte
Ingredients:
- 1/2 sugar
- 1/2 dates
- 7 chocolate
- 1/2
Instructions:
1. Process almonds and chocolate in a food processor to small chunks-but not fine.
2. In a large bowl beat the whites to stiff peaks and gradually add sugar.
3. Fold in the almond/chocolate mixture and dates.
4. Pour into a foil lined 9 inch springform pan.
5. Bake for 45 minutes in a 350 degree oven.
6. Turn off oven and crack the oven door and allow the torte to cool.
7. When cold turn out onto a platter and refrigerate overnight.
8. I did not chill it overnight and had a crumbly mess the first time-yummy but crumbly.
9. Remove from fridge and spread the top with a generous layer of whipped cream.
10. Top with grated or shaved chocolate and slivered almonds.
Title: Cranberry and Orange Pavlovas
Ingredients:
- 6 cream of tartar
- 1 salt
- 1/4 granulated sugar
- 1 1/4 granulated sugar
- 2 water
- 1 vanilla bean
- 1 navel oranges
- 2 cranberries
- 1 1/2 heavy cream
- 2 confectioners' sugar
- 2 mint sprig
Instructions:
1. Make the meringues: Preheat the oven to 250°. Arrange racks in the lower and middle thirds of the oven. Line 2 large baking sheets with parchment paper.
2. In the bowl of a standing electric mixer fitted with the whisk, beat the egg whites, cream of tartar and salt at medium speed until soft peaks form. Increase the speed to medium-high and beat in the sugar, 2 tablespoons at a time, until the meringue is stiff and glossy, about 6 minutes.
3. Using a large spoon, dollop 6 mounds of meringue onto each baking sheet; spread the mounds into 5-inch squares and make an impression in the center of each. Bake the meringues for 1 hour and 45 minutes, until the outsides are firm but the insides are still slightly soft; shift the pans from top to bottom and front to back halfway through baking. Transfer the baking sheets to racks and let the meringues cool completely.
4. Meanwhile, make the topping: In a large saucepan, combine the granulated sugar and water. Scrape the vanilla seeds onto a small plate and add the pod to the saucepan. Using a vegetable peeler, remove 2 long strips of zest from one of the oranges and add them to the pan. Halve the orange and squeeze the juice into the saucepan. Bring to a simmer, stirring until the sugar is dissolved. Add the cranberries and cook over low heat just until the berries are softened but still intact, about 8 minutes. Let cool completely. Discard the vanilla bean and orange zest and refrigerate until chilled.
5. Finely grate the zest of the remaining orange and transfer it to a food processor. Using a sharp knife, peel the orange, removing all of the bitter white pith. Working over the food processor, cut in between the membranes to release the orange sections into the food processor. Pulse until chopped.
6. In a clean bowl, using clean beaters, whip the cream, confectioners’ sugar and vanilla seeds until firm. Add the chopped orange and its juice and beat just until combined.
7. Arrange the meringues on plates and spoon the orange whipped cream into each one. Using a slotted spoon, top with the cranberries. Drizzle with some of the juices, garnish with mint and serve right away.
Title: Apple Pie With Calvados
Ingredients:
- 2 1/2 unbleached all-purpose flour
- 1 1/4 salt
- 7/8 butter
- 1/4 fresh lemon juice
- 5 light brown sugar
- 1 ground cinnamon
- 1/2 ground cloves
- 1 ground nutmeg
- 1/8 arrowroot
- 1/8 calvados
- 1 brandy
- 2
Instructions:
1. Sift and combine the flour and salt. Mix in 5/6 cup of butter gradually with a dough wisk (leave 1 tbsp for step 5). Mix in just enough ice water until the dough just starts to hold together. Transfer to a work surface, divide in half, and flatten to form two disks that are about 3/4" thick. Wrap in plastic and refrigerate for 30 minutes. (You can do this ahead of time and refrigerate for longer. It’s okay but will take longer to warm up and roll out in next step.).
2. Preheat oven to 425 degrees F. On a lightly floured work surface, roll out 1 piece of dough to fit a 9-inch pie plate. Fit the dough into the pie plate, and trim and flute the edges. Refrigerate the pie plate. Roll out the remaining dough for the top crust, and refrigerate.
3. Peel, core, and slice the apples, and place in a large bowl. Pour the lemon juice over the apples and stir so that all pieces are covered. Add the brown sugar and stir again.
4. Mix together the spices, starch, and calvados. Add a little of water if needed to mix evenly. Pour the mixture over the apples and stir.
5. Spoon the apple mixture into the bottom crust in the pie plate. Dot with the 1 tbsp of butter. Place the top crust on the fruit, seal with the bottom crust, and flute the edges. Use a knife or awl to create several steam holes in the top crust. Bake for 10 minutes, then reduce the oven temperature to 375 degrees F and bake until golden brown, 40 to 45 minutes more. Let cool to room temperature before serving.
Title: Chocolate Layer Cake With Rocky Road Frosting
Ingredients:
- 4 plain low-fat yogurt
- 1 water
- 2/3 vanilla extract
- 1 cake flour
- 2 sugar
- 2 unsalted butter
- 1/2 eggs
- 2 baking soda
- 1 baking powder
- 1/2 salt
- 1/2 miniature marshmallows
- 1 1/2 walnuts
- 1 miniature marshmallows
- 1 1/2 water
- 6 chocolate
- 3 powdered sugar
- 3 vanilla extract
- 1 1/2
Instructions:
1. For Frosting:Mix first 4 ingredients in medium sauce-pan. Stir over medium-low heat just until marshmallows and chocolate are melted, about 3 minutes. Transfer to large bowl. Mix in powdered sugar and vanilla. Place bowl in larger bowl filled with ice and water. Using electric mixer, beat until frosting is cool, thick and spreadable.
2. For the rest: Position rack in center of oven and preheat to 350°F Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment; butter parchment. Dust pans with flour; tap out excess. Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove from over water. Cool just to room temperature.
3. Pour yogurt into 2-cup measuring cup. Add enough water to measure 1 1/2 cups; whisk to blend. Whisk in vanilla.
4. Combine flour, sugar, butter, eggs, baking soda, baking powder and salt in large bowl. Add yogurt mixture and melted chocolate. Using electric mixer, beat until smooth, occasionally scraping bowl with rubber spatula, about 3 minutes. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on racks 10 minutes. Run small knife around sides of pans to loosen cakes. Invert onto racks; peel off parchment. Cool completely.
5. Place 1 cake layer, flat side up, on platter. Spread 2/3 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Press marshmallows around top edge in 1-inch band and 1 inch down sides from top edge of cake. Sprinkle walnuts over center of cake. (Can be prepared 1 day ahead. Cover with cake dome and store at room temperature.).
Title: Grilled Rum Peaches With Mascarpone Cheese & Orange Blossom
Ingredients:
- 2 honey
- 2 mascarpone cheese
- 2 butter
- 5 brown sugar
- 1/4 dark rum
- 1/4 cinnamon
- 1 salt
- 1/4
Instructions:
1. Combine all ingredients for the rum marinade in a stove-top pan on medium high heat. Reduce heat and let simmer for 7-8 minutes, stirring occasionally. Remove from heat and let cool.
2. Prepare peaches by cutting them in half and removing the pits. Place the peaches in a glass dish top with rum marinade. Marinate for 30 minutes to 4 hours.
3. Grill, cut side down for 3-4 minutes, then flip for another 5 minutes. Remove from grill and top with mascarpone cheese and drizzle with honey! Viola!
Title: Two Ingredient Pumpkin Brownies
Ingredients:
- 1 pumpkin
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Spray a baking pan with cooking spray (or oil it).
3. Pour the brownie mix into a mixing bowl.
4. Incorporate the pumpkin into the mix, stirring until your batter is fully mixed.
5. Pour the batter into the baking pan.
6. Bake for 25-30 minutes.
Title: Bread and Butter Pudding With a Difference
Ingredients:
- 2 -3 dark chocolate
- 75 light sour cream
- 200 eggs
- 2 sugar
- 3 milk
- 1 1/2
Instructions:
1. Preheat the oven to 180°C
2. Cut a slit at one end of each croissant and insert a row of chocolate into the centre.
3. Place the croissants so that they fit snuggly into a greased casserole dish.
4. Beat the sour cream, eggs and sugar together until smooth. Add the milk and mix well. Pour over the croissants. (The croissants may float, this doesn’t cause a problem.).
5. Place the casserole dish into a baking dish. Half-fill the baking dish with hot water. Bake for 35-40 minutes or until the custard is set.
6. Stand for 10 minutes before serving.
7. Dust with drinking chocolate to serve.
Title: Cherry Vanilla Almond Bundt Cake
Ingredients:
- 2 1/2 flour
- 2 1/2 baking powder
- 1/2 salt
- 3/4 unsalted butter
- 1 3/4 sugar
- 3 eggs
- 1/2 vanilla extract
- 1/2
- 1 1/4
- 1
- 3
Instructions:
1. Preheat oven to 350°F Grease and flour a 12-cup bundt pan.
2. Sift flour, baking powder and salt together. Set aside.
3. Beat butter until soft, about 2 minutes. Slowly add the sugar. Beat on medium speed until the mixture is fluffy, about 2 minutes.
4. Crack eggs into a separate bowl and add to batter one at a time. Then beat on medium speed for an additional 2 minutes. Add vanilla and almond extract.
5. Beginning and ending with the flour, mix 1/3 of the flour into the wet mixture, then 1/2 of the milk, alternating until all ingredients are mixed.
6. Toss cherries with the ground almonds then fold cherry mixture into the batter, being careful to fully incorporate the cherry juice.
7. Transfer batter to bundt pan, filling about 3/4 full.
8. Bake cake until an inserted toothpick or cake tester comes out clean, about 40 minutes.
9. Let rest 10-15 minutes before removing from pan.
10. Turn cake out onto rack and cool completely.
11. Serve with lightly sweetened whipped cream or a light dusting of powdered sugar.
Title: Mom Wood's Hot Milk Sponge Cake
Ingredients:
- 1 milk
- 1/2 butter
- 2 margarine
- 2 flour
- 1/4 baking powder
- 4 salt
- 2 eggs
- 2 sugar
- vanilla
Instructions:
1. Preheat oven to 375 degrees.
2. In a saucepan, heat the Milk and Butter until they melt.
3. Combine the Flour, Baking Powder and Salt in a bowl.
4. In a large mixing bowl, beat the eggs for about 4 minutes or until thick.
5. Gradually add the Sugar and beat on medium for 5 minutes until light and fluffy.
6. Add the Flour mixture.
7. Add the Vanilla.
8. Beat at low speed until well mixed.
9. Add the milk and butter and beat until well blended.
10. Grease and flour 2 9x2 inch baking pans.
11. Bake for 25 minutes (a tube pan can be used; change baking time to 50 minutes to 1 hour).
Title: Lemon Sugar Cookies
Ingredients:
- 3 flour
- 2 baking powder
- 1/2 salt
- 2 sugar
- 1 shortening
- 2 eggs
- 1/4 lemon juice concentrate
- sugar
Instructions:
1. Preheat oven to 350°.
2. Stir together flour, baking powder and salt; set aside.
3. In a large mixing bowl, beat sugar and shortening together until fluffy, beat in eggs.
4. Stir in dry ingredients then lemon juice; mix well.
5. Chill 2 hours.
6. Shape into 1 1/4-inch balls; roll in additional sugar.
7. Place 2-inches apart on greased baking sheets; flatten.
8. Bake 8-10 minutes or until lightly browned.
9. Makes 8 dozen cookies.
Title: Coconut Washboards
Ingredients:
- 1/2 butter
- 1/2 shortening
- 2 brown sugar
- 2 eggs
- 1/4 water
- 1 vanilla extract
- 4 flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1 flaked coconut
Instructions:
1. In a mixing bowl, cream the butter, shortening and sugar for 2 minutes or until fluffy. Add eggs; mix well. Gradually add water and vanilla; mix well. Combine flour, baking powder, baking soda and salt; add to the cream mixture. Fold in coconut. Cover and refrigerate for 2-4 hours.
2. Shape into 1 inch balls. Place 2 inches apart in greased baking sheets; flatten with fingers into 2 1/2 x 1 inch oblong shapes. Press lengthwise with a floured fork. Bake at 400 for 8-10 minutes or until lightly browned. Cool 2 minutes before removing to a wire rack.
Title: Sensibly Delicious Chocolate Dream Mousse
Ingredients:
- 1 unflavored gelatin
- 1/4 water
- 2 granulated sugar
- 1 fat-free evaporated milk
- 1 vanilla extract
- 1
Instructions:
1. Sprinkle gelatin over water in medium saucepan; let stand for 1 minute.
2. Stir over low heat until gelatin is dissolved; stir in sugar.
3. Stir in evaporated milk.
4. Continue stirring over medium heat until milk is steaming hot (do not boil).
5. Pour into blender container; add morsels and vanilla extract.
6. Cover; blend on low speed until smooth.
7. Pour into small mixer bowl.
8. Chill, stirring occasionally, until mixture mounds from a spoon.
9. Beat on high speed for 1 to 2 minutes or until thick and light in color.
10. Spoon into serving dishes; chill until ready to serve.
Title: Easy Chocolate Mousse
Ingredients:
- 8 hot water
- 4 eggs
- 4 Grand Marnier
- 2
- 1
Instructions:
1. Melt chocolate with hot water. To melt completely, it may be necessary to place the bowl in a pan of hot water.
2. Cool and then add beaten eggs.
3. Add Grand Marnier.
4. Carefully fold in whipped cream.
5. Chill and serve.
Title: Sablés Normandes à La Cannelle
Ingredients:
- 2 flour
- 1 butter
- 7 sugar
- 1/3 salt
- 1/4 cinnamon
- 1/2
Instructions:
1. Mash egg yolks in separate bowl.
2. Mix together dry ingredients.
3. Cut in butter.
4. Add egg yolks to other ingredients.
5. Knead dough until smooth.
6. Shape into a flattened ball and wrap and refrigerate for 1 hour.
7. Preheat oven to 375°.
8. Roll out dough to 1/4" thickness.
9. Dip rim of cookie cutter(circular, 2" diameter recommended) in flour.
10. Cut out cookies and arrange on buttered baking sheet.
11. Bake 10 to 12 minutes or until lightly brown.
12. Remove immediately from baking sheet and let cool on wire racks.
13. Bon apatite!
Title: Woodstock Inn Rich, Buttery Pecan Pie
Ingredients:
- 10 brown sugar
- 1 1/2 honey
- 3/4 butter
- 1/2 heavy cream
- 1/4 pecans
- 4
Instructions:
1. Preheat oven to 350F and pre-bake pie shell for 10 minutes.
2. Combine brown sugar, honey and butter in a saucepan; bring to the boil and cook for three minutes, stirring occasionally.
3. Remove from heat; stir in cream and pecans.
4. Pour into pie shell and place pie pan on a cookie sheet.
5. Bake for 30-35 minutes or until filling is bubbly.
6. Cool completely on a wire rack for at least 90 minutes before serving.
Title: Banana Pudding
Ingredients:
- 3/4 sugar
- 2 flour
- 1/4 salt
- 2 milk
- 3 vanilla
- 1 bananas
- 12
- 6
Instructions:
1. Combine sugar, flour and salt in saucepan; Stir in milk and cook over medium heat until thick. (Be careful not to scortch pan).
2. Beat egg yolks, temper egg yolks by adding two tbsp of hot mixture to yolks then yolks to hot mixture.
3. Cook for 5 minutes; remove from heat, stir in vanilla.
4. In a 9x13 pan place a single layer of vanilla wafers on the bottom of the dish and up the sides.
5. Place banana slices over cookies, top with pudding and chill in refrigerator.
6. Before serving top with real whip cream. (Some people prefer meringue or cool whip which is fine but I think a 1/2 pt of heavy whip cream beat with 2 tbsp of sugar is the icing on the pudding).
Title: Coated Marshmallows
Ingredients:
- 1 margarine
- 2/3 corn syrup
- 1/3 brown sugar
- 1/2 peanut butter
- 1/2 vanilla
- 5 marshmallows
- 24
Instructions:
1. Melt th emargarine in the saucepan over medium. Addthe corn syrup and brown sugar. Heat, stirring constantly, until boiling. Remove the saucepan to the hot pad.
2. Add the peanut butter. Stir until melted. Add the vanilla. Stir.
3. Put the cereal into the bowl.
4. Use the fork to dip each marshmallow into the peanut butter mixture until completely coated. Roll in the cereal. Set on the waxed paper to cool.
Title: Fruit Cobbler Carolina
Ingredients:
- 1/2 butter
- 2 self rising flour
- 2 sugar
- 1 cinnamon
- 1 nutmeg
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 13 by 9 pan ( I used Pyrex glass) with non stick cooking spray.
3. Melt the butter, then pour evenly in pan.
4. In a medium bowl, whisk together the flour, sugar, and spices.
5. Add milk to bowl and whisk til smooth, about 1 minute.
6. Pour batter over top of butter in pan. It will be very loose and there is no need to stir it.
7. Place fruit evenly in pan and press down slightly with hands.
8. Put pan on lower rack in preheated 350 degree oven and let bake til golden brown and batter is puffed over fruit.
9. Approximately 45 minutes to 1 hour.
Title: Cinnamon Sugar Pinwheel Cookies
Ingredients:
- 1 cream cheese
- 1/2 butter
- 1 flour
- 1 butter
- 1/4 sugar
- 1/3 cinnamon
- 2 powdered sugar
- 1/2
Instructions:
1. Allow cream cheese and 1/2 cup butter to soften, then blend together.
2. Stir in egg yolk and flour, mix well.
3. Cover bowl and chill 30 minutes.
4. Heat oven to 350 degrees.
5. Divide dough in half and roll very thin.
6. Brush with 2 Tbsp melted butter.
7. Combine cinnamon, sugar and nuts, sprinkle half this mixture over dough.
8. Roll up like a jelly roll.
9. Cut roll in 1/2 inch slices and place cut side down on ungreased baking sheet.
10. Repeat other half.
11. Bake 15 minutes or till golden brown.
12. Cool on wire rack, then sprinkle with powdered sugar.
Title: Fat Cake
Ingredients:
- 2 eggs
- 2 sugar
- 1 vanilla extract
- 2 all-purpose flour
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 crushed pineapple
- 1/2 walnuts
- 1 cream cheese
- 1/2 butter
- 2 powdered sugar
- 1/2 flaked coconut
Instructions:
1. In a large mixing bowl, beat eggs, sugar and vanilla until fluffy.
2. Combine the flour, baking soda, baking powder and salt; add to egg mixture alternately with pineapple.
3. Stir in walnuts.
4. Pour into a greased 13”x9”x2” baking pan.
5. Bake at 350F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
6. Frosting:
7. In a small mixing bowl, beat the cream cheese, butter and powdered sugar until smooth. Frost cake. Sprinkle with coconut. Store in the refrigerator.
Title: This is Howard Cosell's Sour Cream Cake Robustelli
Ingredients:
- 1/2 butter
- 2 sugar
- 4 eggs
- 1 sour cream
- 1 baking powder
- 1 baking soda
- 4 flour
- 1/2 sugar
- 1 cinnamon
- 1/2 walnuts
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter, add sugar gradually; add eggs, one at a time, beating well.
3. Add sour cream, baking powder and baking soda.
4. Stir in flour.
5. Pour half of the batter into well oiled and floured angel foodcake pan (10" tube).
6. Mix topping ingredients together and divide it. Put half on top of batter in pan.
7. Add rest of batter to pan and sprinkle with remaining topping on the top.
8. Bake for 1 hour.