lumicero/recipes-ing2inst huggingface dataset:
Title: Splenda Glaze or Frosting
Ingredients:
- 1 1/2 sugar substitute
- 1/4 cornstarch
- 5 -6 water
- 1/2 orange zest
- 8 reduced-fat cream cheese
- 1/4 butter
- 1/2 vanilla
- 1 Splenda sugar substitute
- 1/2 sugar-free instant pudding mix
- 1 1/2 milk
- 1 3/4 cream cheese
- 8
Instructions:
1. Powdered Sugar Glaze: Preparation Time 10 minute Makes1/3 cup glaze. Mix together SPLENDA® Granular 1/4 cup, Cornstarch 5-6 teaspoons Water Place SPLENDA® and cornstarch in blender jar. Cover and blend until SPLENDA® is a very fine powder. Pour into a small bowl. Add water and stir well. This recipe makes a thick glaze. Add more water for a thinner glaze. To flavor the glaze add any of the following; 1/2 teaspoons vanilla extract, 1 drop maple flavor, 1 teaspoons lemon zest, 1 teaspoons orange zest, or 1/2 teaspoons rum flavor.
2. Frosting: 1 (8oz.) pkg. Reduced Fat Cream Cheese 1/4 cup Butter, softened 1/2 teaspoons Vanilla 1 drop Imitation Maple Flavor 1/2 cup SPLENDA® No Calorie Sweetener, Granular 1/2 cup Powdered Sugar 1 (1.4ounce) package sugar-free instant pudding mix 1 3/4 cups milk 1 (8oz) package cream cheese 1 (8oz) container lite frozen whipped topping, thawed in a medium bowl, combine pudding mix and milk. mix well and let stand until thickened. In a large bowl, beat cream cheese until smooth. add pudding and mix well. finally fold in whipped topping. Cream Cheese Frosting 8 oz. cream cheese, softened 1/2°C Smart Beat, softened 1 t. vanilla 2-3 tablespoons Splenda (or to your taste) 1/2°C chopped pecans Beat cream cheese and Smart Beat in mixer bowl til fluffy. Beat in Splenda to taste. Add vanilla and pecans: mix well. Store in refrigerator. Versatile cream cheese frosting flavoured with sugar-free instant pudding. It will frost one 9x13 or one 2-layer cake. Use any flavour of pudding mix. 1 (1.40 ounces) package sugar-free instant chocolate pudding mix 1 3/4 cups milk 1 (8.00 ounces) package reduced-fat cream cheese 1 (8.00 ounces) container frozen light whipped topping, thawed 1. In a medium bowl, combine pudding mix and milk. 2. Mix well and let stand until thickened. 3. In a large bowl, beat cream cheese until smooth. 4. Add pudding and mix well. 5. Finally, fold in whipped topping.
Title: Chocolate Crackles (No Copha, No Hassle)
Ingredients:
- 200 chocolate chips
- 100 unsalted butter
- 100 honey
- 1/3
- 1
Instructions:
1. Arrange paper muffin cups on baking sheet and set aside (small size muffin cups work the best).
2. Place cereal and coconut in a large mixing bowl and set aside.
3. Place the chocolate and butter in a microwave dish and melt in microwave on low heat
4. Add Honey and stir quickly to ensure chocolate mixture is smooth and completely melted.
5. Stir chocolate mixture into cereal mixture and blend evenly.
6. Drop spoonfuls of chocolate-cereal mixture into paper muffin cups.
7. Place in freezer for 10 minutes uncovered.
8. Serve at room temperature.
9. Store remaining crackles in airtight container in the freezer for up to 5 days.
Title: Chocolate Chip Zucchini Snack Cake
Ingredients:
- 1 1/4 all-purpose flour
- 1 brown sugar
- 2 ground flax seeds
- 1 baking powder
- 1/2 salt
- 1/3 egg
- 1 vanilla extract
- 1 buttermilk
- 1 zucchini
- 1/4 walnuts
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9-inch square pan.
3. In a medium bowl, combine flour, sugar, ground flax seed, baking powder and salt.
4. In a small bowl, combine oil, egg, vanilla, orange peel, orange juice and buttermilk.
5. Add liquid mixture to the dry ingredients and stir just until combined.
6. Gently mix in zucchini, chocolate chips and walnuts.
7. Pour into pan and bake for 25-35 minutes or until a toothpick inserted in the center comes out clean.
Title: White Chocolate M&m Cookies
Ingredients:
- 2/3 butter
- 2/3 margarine
- 1 sugar
- 1 egg
- 2 1/2 white chocolate chips
- 1 all-purpose flour
- 1 baking soda
- 1 1/3 cream of tartar
- 1 white chocolate chips
- 1/2 white chocolate chips
Instructions:
1. Preheat oven to 325°F.
2. Beat butter, sugar, and egg in a large bowl.
3. Stir in 1 cup of melted white chocolate chips.
4. Mix in flour, baking soda, and cream of tartar.
5. Stir in M&Ms and 1 cup of white chocolate chips.
6. Shape dough into 2-inch balls. Place about 2 inches apart on an ungreased cookie sheet. Flatten them slightly with your hand.
7. Bake 15-18 minutes, the cookies will not get very brown, but do not over bake.
8. Remove from cookie sheet and cool completely on a wire rack.
9. If desired drizzle with 1/2 cup of melted white chocolate chips. (Please don't skip this step, the melted chocolate drizzle gives them the perfect finishing touch!).
Title: 7 Minute Frosting
Ingredients:
- 4 sugar
- 1 1/2 water
- 1/4 cream of tartar
- 1 salt
- 1/8 vanilla
- 1
Instructions:
1. Combine egg whites, water, sugar, cream of tartar and salt in top of double boiler.
2. Set over simmering water and beat with an electric mixer for about 5 minutes
3. until soft peaks are formed.
4. Remove from heat and stir in vanilla.
5. Keep beating until frosting is stiff enough to spread. Use immediately.
6. Plenty enough to fill and frost he 2-layer Devil's Food Cake.
Title: Easy Hershey's Bar Swirl Cake and Glaze
Ingredients:
- 1 eggs
- 3 water
- 1/3 light corn syrup
- 1 1/3 shortening
- 1/4
- 3/4
- 1
- 1/2
- 1
- 2
Instructions:
1. Preheat oven 350°F.
2. Generously grease and flour pan 12 cup flute pan (I have found that when making a chocolate cake that COCOA works better than flour for dusting the pan).
3. Prepare cake mix batter as directed on package with oil, water, and eggs.
4. Remove 2 cups batter, stir in corn syrup and pecans.
5. Place chocolate bar pieces and chocolate syrup in a small microwave safe bowl.
6. Microwave on high 1 minute or until smooth when stirred.
7. Blend into remaining plain batter; pour into prepared pan.
8. Spoon Vanilla Nut batter evenly over top.
9. Bake 40 to 45 minutes or until wooden pick comes out clean.
10. Cool 15 minutes; remove from pan to wire rack.
11. Cool completely.
12. Glaze with Milk Chocolate Glaze, allowing to drip down sides.
13. GLAZE: Place chocolate bar pieces and shortening into micro-safe bowl on high (about 45 seconds) until melted when stirred.
14. Cool slightly, glaze cake.
Title: Maple Butter Tarts
Ingredients:
- 3/4 brown sugar
- 1/2 maple syrup
- 1/3 butter
- 2 eggs
- 1 cider vinegar
- 1/2 salt
- 1/2 walnut halves
- 1/4 dried currant
- 1/4 golden raisin
- 1 1/4 all-purpose flour
- 1/4 salt
- 1/4 butter
- 1/4 sour cream
- 2
- 4
Instructions:
1. Sour Cream Pastry:
2. In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding more water if necessary to form ragged dough.
3. Press into disc; wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.).
4. On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, re rolling and cutting scraps. Fit into 12 muffin cups; refrigerate for 30 minutes.
5. Meanwhile, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt. Divide walnuts, currants and raisins among pastry shells. Spoon scant 1/4 cup filling into each shell.
6. Bake in 350 º F (180 º C) oven until filling is set and pastry is golden, 20 to 25 minutes. Run thin knife around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container at room temperature for up to 24 hours.).
7. Additional information :
8. Maple Chocolate Butter Tarts:
9. Replace currants and raisins with 1/2 cup chopped bittersweet chocolate or semisweet chocolate chips.
10. Maple Pecan Butter Tarts:
11. Omit walnuts and currants. Add 1/2 cup chopped pecans.
12. Nut-Free Raisin-Free Maple Butter Tarts:
13. Omit walnuts, currants and raisins.
Title: Peabody Cookies
Ingredients:
- 1 1/2 margarine
- 2 sugar
- 1/2 real butter
- 1 egg
- 4 flour
- 2 vanilla
Instructions:
1. Cream together margarine and butter.
2. Slightly beat the egg and add to creme mixture.
3. Add the sugar to mixture.
4. Add flour slowly and beat until thouroughly blended; add vanilla.
5. Dough will be stiff.
6. Prepare dough into long rolls and refrigerate overnite.
7. Slice and bake for 12-15 minutes in 350°F oven.
Title: Tom Thumb Cookies Bars
Ingredients:
- 1/2 shortening
- 1/2 brown sugar
- 1/2 salt
- 1 flour
- 2 flour
- 1/2 baking powder
- 1/4 salt
- 2 eggs
- 1 brown sugar
- 1 vanilla
- 3/4 walnuts
- 1 1/2 coconut
Instructions:
1. BASE:
2. Cream shortening and 1/2 cup brown sugar.
3. Add salt and 1 cup sifted flour.
4. Mix until crumbly.
5. Place in a well greased 7 x 11 inch pan.
6. Bake in 325 degree Fahrenheit oven for 15 minutes.
7. TOPPING:
8. While base if baking, mix 2 Tablespoons flour, baking powder, salt, and eggs.
9. Add brown sugar.
10. Gradually add vanilla.
11. Add nuts and coconut.
12. Pour over partially baked base.
13. Return to 325 degree Fahrenheit oven for 25 minutes.
14. Cut into bars.
15. Yield depends on size of cuts.
Title: Sugar Free Orange Salad Mold
Ingredients:
- 3 sugar-free orange gelatin
- 1 1/2 hot water
- 3 fat free cream cheese
- 1/4 lemon juice
- 1
Instructions:
1. Dissolve orange gelatin in hot water.
2. Gradually add to softened cream cheese, blending until smooth.
3. Add orange juice and lemon juice mixing well.
4. Chill until slightly thickened.
5. Blend in grated orange rind.
6. Pour into mold and chill until firm.
7. Unmold on lettuce on a serving plate.
Title: Lemon Thyme Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 cream of tartar
- 1/2 salt
- 1 butter
- 1 1/2 granulated sugar
- 2 eggs
- 1
Instructions:
1. Sift together the dry ingredients.
2. Cream the butter and sugar. Add eggs, one at a time, and mix well after each addition.
3. Stir in the crumbled lemon thyme.
4. Form into a ball, place in a zip lock type plastic bag and refrigerate several hours or overnight.
5. Preheat oven to 350*.
6. Roll into 1" balls and place on a lightly greased cookie sheet.
7. Flatten slightly.
8. Bake in a 350* oven for 10 minutes. Watch closely.
Title: Green Tea Mousse Cheesecake
Ingredients:
- 1 graham crackers
- 2 white sugar
- 3 unsalted butter
- 2 warm water
- 1/2 unflavored gelatin
- 2 cold water
- 1/2 cream cheese
- 2 white sugar
- 2 vanilla extract
- 1/2 honey
- 1 eggs
- 1/4
- 2
Instructions:
1. Combine the graham cracker crumbs with 2 tablespoons of sugar in a mixing bowl. Drizzle in the melted butter and mix until evenly moistened. Press into the bottom of a 9-inch spring form pan lined with waxed paper; set aside.
2. Stir the tea powder into the warm water; set aside. Sprinkle the gelatin over the cold water; set aside.
3. Whip the cream to stiff peaks; set aside. Beat the cream cheese, 1/2 cup sugar, vanilla, and honey in a clean mixing bowl. Beat in the eggs one at a time until evenly blended. Cook the gelatin mixture in the microwave until melted, about 45 seconds. Beat the gelatin and tea into the cream cheese mixture, then fold in the whipped cream until smooth. Pour into the spring form pan. Refrigerate 7 hours to overnight before un-molding and serving.
Title: Mom's Lemon Pie
Ingredients:
- 1 flour
- 1/3 shortening
- 1/4 salt
- 3 -4 milk
- 6 cornstarch
- 1/4 salt
- 1 sugar
- 2 water
- 3 butter
- 2 lemon rind
- 2 lemon juice
- 5 salt
- 3 sugar
- 1
- 6
Instructions:
1. Pie Crust:
2. You can make the crust or buy a ready made.
3. Mix flour, shortening and salt with fork until crumbly. Add milk. Form dough into a ball nd roll out. Put in 9" pie pan and poke holes with a fork in sides nd bottom. Bake at 450° 15 to 20 minutes or untill light brown.
4. Filling:
5. Combine cornstarch, salt and 1/2 cup of the sugar in a double boiler. Add water and mix well. Cook in double boiler stiring constantly until thick. Once thick, cover and cook 10 minutes stiring occasionally. In another bowl combine egg ylks and reming 1/2 cup sugar. Dip a little of the hot mixture into the egg mixture and stir. Pour egg mixture into the double boiler, stiring constantly, and cook 2 minutes longer. Remove from heat, stir in butter, lemon rind and juice. Cool to room temperature without stirring. Pour into baked pie shell.
6. Meringue:
7. Place egg whites in a bowl.Beat on a slow speed to build up a foam, and then increase the speed. Don't beat the whites to fast. test the fluffy whites by turning off the mixer and pulling the beaters up out of the bowl. When the fluffy whites hold a nice peak, start adding sugar slowly.
8. Spread the meringue over pie, smoothing out to the pie crust edges (so the meringue won't draw up during baking). With a dull knife, make decorative peaks in the meringue. Bake at 325° until the meringue is golden, about 14 to 15 minutes.
9. Remove from the oven and let cool for at least 2 hours in the refrigerator.
Title: Fourth of July Coconut Cream Flag
Ingredients:
- 3/4 coconut flakes
- 8 cream cheese
- 1/4 sour cream
- 1 confectioners' sugar
- 24 blueberries
- 16 strawberries
- 27
- 9
Instructions:
1. In a food processor, pulse 1/2 cup coconut until finely ground. Add the cream cheese, sour cream, and confectioners’ sugar and pulse until smooth. Transfer to a gallon-size heavy-duty resealable plastic bag. Snip a small hole in one corner.
2. On a large, flat rectangular serving platter, arrange a line of 8 raspberry vanilla cookies. Arrange a line of coconut cookies above it. Repeat to form a 8x6 cookie grid, with the raspberry cookies in the top, middle, and bottom row.
3. Pipe a round of the coconut cream in the center of each cookie. In the top left corner, press 3 blueberries into each of the 9 cookies to make a square. Press a strawberry half into each cookie in the bottom row, sprinkle 2 tablespoons coconut on the row above. Repeat the pattern with the remaining strawberries and coconut.
Title: Paula Deens Caramel Apple Nut Pound Cake
Ingredients:
- 1 granny smith apple
- 1 walnuts
- 3 1/4 all-purpose flour
- 2 butter
- 2 sugar
- 6 eggs
- 2 vanilla extract
- 1 pudding mix
- 1 baking powder
- 1 butter
- 1/2 dark brown sugar
- 2 heavy whipping cream
- 2
Instructions:
1. Preheat oven to 325°F degrees. Spray 15 cup fluted pan with nonstick baking spray with flour.
2. In a medium bowl, combine apples, walnuts and 1/4 cup flour.
3. In a large bowl, beat 2 cups butter and sugar at medium speed with an electric mixer until creamy. Reduce speed to low. Add eggs, one at a time, beating well after each addition. Increase speed to high, and add 1 teaspoon vanilla, beat for 2 to 3 minutes, or until mixture is fluffy. Reduce speed to low, and add pudding mix and soup; beat for 1 minute. Increase speed to medium and beat for 1 minute longer.
4. In a medium bowl, sift remaining 3 cups flour and baking powder together. Gradually add to butter mixture, and beat until mixture is well combined, about 2 to 3 minutes. Fold in apple mixture.
5. Pour batter into prepared pan. Drop pan lightly on counter to release any air bubbles. Bake for 1 hour and 30 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Place wire rack over a large piece of aluminum foil.
6. In a small saucepan, melt 1/2 cup butter over medium heat. Stir in dark brown sugar and remaining 1 teaspoon vanilla. Add cream, stirring constantly until combined. Pour mixture over cooled cake.
Title: Baked Custard
Ingredients:
- 2 1/2 milk
- 2 eggs
- 2 sugar
- nutmeg
Instructions:
1. Heat the milk without boiling it.
2. Beat the eggs with the sugar and pour the milk on, beating well.
3. Strain the mixture into an oven proof dish or into individual dishes, sprinkle with nutmeg and bake in a 300 degree oven for 20-30 minutes or until set.
4. Serves 6.
Title: Fruit Salad Fantastico
Ingredients:
- 1 chunk pineapple
- 1 mandarin orange
- 1 strawberries
- 1 bananas
- 3 -4
Instructions:
1. Put all ingredients in a large bowl; mix well.
2. Chill 3 or 4 hours or overnight.
3. Store in refrigerator.
Title: High Protein Soy Pudding
Ingredients:
- 1 sugar free fat free instant pudding mix
- 2 nonfat milk
- 1/2 soy protein isolate
Instructions:
1. Beat pudding, protein powder, and milk for 2 minutes.
2. Chill in refrigerator for at least 10 minutes before serving.
Title: Chocolate Cake with Raspberry & Coconut Filling
Ingredients:
- 1/2 margarine
- 1 1/2 sugar
- 2 egg
- 1 buttermilk
- 1 water
- 1/2 flour
- 2 baking soda
- 1 salt
- 1/4 cocoa powder
- 1/4 vanilla extract
- 1 coconut
- 1 sugar
- 1/4 water
- 1/4 cream of tartar
- 1 -2 vanilla extract
- 1 coconut flakes
- 6 coconut flakes
- 1/4
- 2
- 1
- 1/2
- 2
- 1/2 - 1
Instructions:
1. Chocolate Layer Cake In a large bowl beat margarine at medium speed until creamy.
2. Gradually add sugar and beat until fluffy.
3. Add egg whites and whole egg one at a time and mix well.
4. In a separate container combine buttermilk and water.
5. In a small bowl combine flour, baking soda, salt, and cocoa powder, stir to mix.
6. With mixer at medium speed add flour mixture alternating with buttermilk/water to the margarine mixture.
7. Add vanilla extract and mix in well.
8. Lightly coat 2 8-inch cake pans with vegetable spray and pour batter evenly into both pans.
9. Bake at 350F for 22-25 minutes or until toothpick comes out clean.
10. Cool in wire rack 10 minutes.
11. Remove from pans and continue to cool.
12. Raspberry Coconut Filling Empty jar of raspberry preserves in a medium meshed strainer.
13. Using the back of a spoon press out the"jelly" and retain the seeds.
14. Mix the"jelly" with the coconut, coconut extract, and orange rind.
15. Add about 1-2 T of the seeds back into the jelly mixture.
16. (this is optional if you don't care for seeds).
17. When cake is completely cooled spread a layer of the filling just to about 1/2" from the cakes edge.
18. Set aside remaining filling.
19. Sprinkle a layer of coconut flakes on top of the filling.
20. Add top layer of cake.
21. Frosting (Use a large double boiler as this recipe makes 4 cups) Fill the bottom of the double boiler with water and set to boil.
22. Combine the first 4 ingredients in the TOP of the double boiler.
23. Beat with an electric hand mixer at medium speed just to blend ingredients.
24. Place top over boiling water and beat constantly at high speed for about 9 minutes, or until stiff peaks form.
25. Remove from heat.
26. Add vanilla and coconut extracts and mix for 1 additional minute.
27. It should be at a spreading consistency now, if not continue to beat.
28. Spread over top of cake and lightly sprinkle with coconut flakes (lightly toasted is nice also).
29. Mix enough of the coconut flakes with the remaining filling so that you can press to"stick" it to the side of cake.
Title: Willard Scott's Hot Fudge Cake
Ingredients:
- 1 all-purpose flour
- 2 margarine
- 3/4 granulated sugar
- 1 brown sugar
- 1/4 tap water
- 1 3/4 baking powder
- 2 walnuts
- 1 salt
- 2 milk
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease a 9-inch square baking pan.
3. Into large bowl, sift together flour, sugar, 2 tablespoons cocoa, baking powder and salt.
4. Stir in milk and melted margarine.
5. Hand blend in walnuts.
6. Spread in prepared dish.
7. Sprinkle brown sugar and 1/4 cup cocoa over the batter in pan.
8. Pour hot water over entire batter.
9. Bake for 35 to 40 minutes or until batter is set and sauce bubbles.
10. Let cool before slicing. this makes its own chocolate sauce.
Title: Brownies
Ingredients:
- 1/2 butter
- 1 sugar
- 4 eggs
- 1 flour
- 1 1/4 walnuts
- 1 butter
- 1/2 confectioners' sugar
- 1/3 vanilla
- 2 milk
- 1 1/2
- 2
Instructions:
1. For brownie: Cream butter, sugar, beat in eggs. Blend.
2. in syrup, flour and walnuts (opt.).
3. Bake at 350 for 30 – 35 minutes (13x9 grease & floured pan).
4. Blend ingredients for frosting together. Spoon onto brownies while brownies are "oven hot". As frosting starts to melt, spread over brownies. Let cool.
Title: Whoopie Pies
Ingredients:
- 4 flour
- 1 baking soda
- 1 baking powder
- 1 salt
- 1 cream of tartar
- 1 butter
- 1/2 sugar
- 1/2 vanilla
- 2 eggs
- 2 flour
- 1 1/3 milk
- 1/3 butter
- 3 vanilla
- 1 1/2 confectioners' sugar
- 1 1/2
- 2
- 3 3/4
Instructions:
1. Preheat oven to 375 degrees. Sift together the flour, baking soda, baking powder, salt, cream of tarter, and cocoa. Set aside. In a large mixing bowl, cream the butter, Crisco, sugar, and vanilla until well blended, about 3 minutes. Add the eggs, blending after each addition. Add the flour mixture to the sugar-butter mixture, alternating with the milk. Blend well but don’t over mix. The mixture will look like cake batter and if it looks curdled, don’t worry about it.
2. Use ¼ cup batter for each cookie. Drop the batter onto parchment line cookie sheets……one in each corner and one in the middle. Make them as round as possible. At this point, each cookie will be about 2-1/2 inches in diameter and they should be 3-1/2 to 4 inches apart. Bake for 6 minutes and if necessary, reverse the cookie sheet from front to back so they bake evenly. Continue to bake 10 minutes longer or until top of cake springs back when touched with your fingertip. Don’t over bake. Remove the cookie from the sheet with a spatula to parchment paper covered racks to cool. If any of the cookie are irregular shaped, trim them carefully while they are still warm. Repeat with the remaining batter until you have 30 cookies.
3. Meanwhile, prepare the filling. In a saucepan, mix together the flour and milk until blended. Cook on medium heat and cook and stir constantly until mixture becomes thick. Remove from heat and cool completely. In a mixing bowl, beat the butter until slightly softened. Add the vanilla, salt, & powdered sugar. Add the cooled milk mixture to the butter mixture and beat until light and fluffy.
4. Arrange the cookie into pairs, flat sides up. Place a generous ¼ cup of filling on 15 of the cookies, using the entire filling. Spread the filling to about ½ inch from the edge….it will be almost ½ inch thick. Top with another cookie, flat side down. Press the cookie together so the filling comes to the edge.
5. Serve and eat. Or you can chill them, and then wrap each cookie individually in plastic wrap. They can be stored in the refrigerator, but taste better eaten at room temperature.
6. NOTE: To make smaller cookies, drop heaping tablespoons full of batter onto the sheet and then you can get approximately 2 dozen or so.
Title: Razzle Dazzle Torte
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 4 eggs
- 1 3/4 flour
- 1 baking powder
- 1/2 salt
- 2 vanilla
- 1 ginger brandy
- 1 milk
- 1 pecans
- 1/2 honey
- 1 ginger brandy
- 1 cream cheese
- 3 milk
- 1 chocolate pudding
- 1 powdered sugar
- 1 cocoa powder
- 1 ginger brandy
- 1/4 milk
- 1 salt
- 3 vanilla
- 1/8
- 1/2
Instructions:
1. Preheat oven 350 degrees.
2. Line 2 9" pans with parchment paper and spray with baking spray.
3. Combine flour, salt and baking powder. Set aside.
4. Cream butter and sugar until creamy.
5. Add eggs one at time beating well after each addition.
6. Add the flour mixture and beat on low speed only until mixed in! DO NOT OVER BEAT!
7. Pour in milk and again only beat until mixed inches.
8. Fold in pecans.
9. Pour batter into prepared pans.
10. Combine ingredients for the raspberry swirl.
11. Pour 1/2 of the raspberry mixture unto batter in each pan and swirl with a knife.
12. Bake 35 minutes. Cool 10 minutes.
13. Turn out cakes onto cooling racks, remove parchment paper and cool completely.
14. While cake is cooling mix together the ingredients for the filling.
15. Cut each layer in half (I use dental floss to make the cut).
16. Put 1/3 of the filling between each layer.
17. Whisk together the ingredients for the glaze.
18. Pour onto top layer.
19. Optional - Garnish with pecan halves and fresh raspberries and dollops of whipped cream.