lumicero/recipes-ing2inst huggingface dataset:
Title: Nutella Creme Brulee
Ingredients:
- 4 heavy cream
- 1 vanilla extract
- 8 sugar
- 1/2 sugar
- 4
- 3
Instructions:
1. Soften your nutella by microwaving for a few seconds, it doesn't take much. If you keep your nutella in the fridge, take it out a couple hours before so it's not quite so cold.
2. Heat your cream to just under boiling. Remove from heat and add vanilla extract.
3. Meanwhile cream together egg yolks and sugar with a fork until smooth. Try not to get air into the mixture.
4. Preheat oven to 325. After cream has had some time to cool a bit (10ish minutes is plenty) SLOWLY pour the cream into the eggs, stirring with the fork to combine. Try not to get air into the mix. And don't pour too fast or you will cook your eggs.
5. Add nutella to the custard and mix with the fork to distribute evenly. It may take a bit for the heat to soften the nutella enough. Don't give up until the custard looks and feels smooth.
6. Evenly divide custard into 8 ramekins. Place ramekins in a lasagna pan, then fill the pan with lukewarm water until it comes most of the way up the outside of the ramekins.
7. Bake 30-60 minutes. The time will depend on the shape of your ramekins. Custard is done with it is set but still jiggly in the center.
8. Remove ramekins from water bath and allow to cool for an hour. Then cover with plastic wrap and refrigerate a minimum of 4 hours, but not more than 3 days.
9. When ready to serve, top each with 1-2 tsp sugar and caramelize the sugar with a blowtorch, or under the broiler. You want to melt and brown the sugar without it burning.
10. Eat immediately.
Title: Banana Pudding
Ingredients:
- 2 sugar
- 3 flour
- 4 milk
- 6 butter
- 1/2 vanilla
- 2 bananas
- 1 sugar
- 5 -6 vanilla
- 6
- 8
- 2
Instructions:
1. In a medium saucepan over medium heat, stir in sugar and flour, add milk and egg yolks. Stir constantly till a good boil and thickened enough to cover back of spoon. Remove from heat and add butter and 2 teaspoons vanilla. Let cool. Line 13X9 pan with vanilla wafers. Use entire box. Slice bananas over wafers. Pour pudding over bananas.
2. Beat egg whites till stiff, add sugar and vanilla and beat. Pour over pudding and brown top to a light brown.
Title: Rhubarb and Apple Crisp
Ingredients:
- 2 rhubarb
- 4 granny smith apples
- 1/3 fresh ginger
- 2/3 white sugar
- 1/4 dry tapioca
- 1/2 all-purpose flour
- 3/4 brown sugar
- 1/2 butter
- 1 quick oats
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. Wash and dice rhubarb and apples all the same size pieces.
3. Add in the fresh ginger, white sugar, tapioca.
4. Toss all well together.
5. Place in a 9 x 13 baking pan.
6. In a food processor put the flour and brown sugar and cold butter.
7. Pulse until like pea like pieces or a coarse cornmeal texture.
8. Add the oats and almonds by hand crumbling well together.
9. Spread crumb mixture over fruit mixture.
10. Bake for 45- 50 minutes until brown and bubbly.
11. Serve warm with vanilla ice cream.
12. Note: this recipe in with the fruit also had 1/2 tsp ground ginger, but I always thought the fresh ginger was enough.
13. Use your judgement if you would like to add it or not.
Title: Pecan Sandies - Cake Mix Cookies
Ingredients:
- 1 egg
- 1 water
- 1/2 pecans
Instructions:
1. Pour cake mix into a large bowl. Whisk dry mix to remove lumps or sift it into the bowl.
2. Add pecans to the dry cake mix and stir well.
3. In a liquid measuring cup, add the egg. Add enough oil to the egg to bring the mixture to 1/2 cup. Add enough water to bring the mixture to 2/3 cup. Beat mixture together with a fork.
4. Add egg mixture to cake mix in large bowl. Mix well.
5. Using a teaspoon or small ice cream scoop, gather balls of dough, rolling them into perfect circles. Place 12 on a cookie sheet and bake 8-12 minutes at 350 degrees F. If they get golden brown, they are too done. Pulling them out around 10 minutes should be perfect.
6. Let the cookies cool 5 minutes before transfering them to a plate or container.
Title: Chocolate Mousse Cake 2004
Ingredients:
- 12 bittersweet chocolate
- 2 sweet butter
- 12 salt
- 1/8 eggs
- 8 pure vanilla extract
- 1 brown sugar
- 2/3
Instructions:
1. Place both chocolates and the butter in a saucepot over med.
2. heat to melt.
3. When almost all melted remove from heat, and keep stirring until melted.
4. Set aside to cool.
5. Beat 8 egg whites with the salt until just frothy.
6. Add in 1/3 cup of the brown sugar and beat for 30 seconds.
7. Add the last 1/3 of the brown sugar and beat on high speed of mixer until you have soft peaks.
8. Set aside.
9. Slightly beat the egg yolks with a whisk and whisk fold into the cooled chocolate well.
10. Now whisk fold some of the beaten soft whites into the chocolate mixture well.
11. Add remainder of whites in the mixture, folding well.
12. Pour into a greased and floured 9 inch spring form pan.
13. Place a piece of parchment over the greased and floured pan for bottom.
14. Make sure you have all sides greased and floured also-- Wrap bottom of cake tin in double foil, so no water will leak in during the water bath cooking.
15. Preheated oven, bake 325 degrees F.
16. for 50- 65 minutes.
17. Internal temperature should be 170 degrees-- There should be no jiggle left, but not over 170 degrees-- Remove from water bath and remove foil wrap.
18. Place on a wire rack and cool 15 minutes.
19. Run a knife around edges, but do not remove from pan.
20. Cool for 4 hours on rack.
21. Cover the top now with saran wrap, and place in refrigerator for 8 hours or overnite.
22. Not less time than this.
23. Eight hours after chilling.
24. or next day, remove saran, and open the spring to remove sides.
25. turn upside down onto a plate, and remove the parchment bottom.
26. Turn right side up onto serving platter-- Sprinkle with confectioners sugar if desired and serve with fresh raspberries.
Title: Hazelnut Crunchers
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/3 sugar
- 1 egg
- 1/2 vanilla
- 1 flour
- 1/2 baking soda
- 1 salt
- 1 hazelnuts
- 1
Instructions:
1. In a large mixing bowl, cream butter and sugars.
2. Add egg and vanilla, mixing well.
3. Combine dry ingredients.
4. Add dry ingredients to creamed mixture and mix well.
5. Stir in chips and nuts.
6. Shape into 1 1/2 inch balls.
7. Place on greased baking sheets.
8. Flatten to 1/2 inch thickness with a glass dipped in sugar.
9. Bake at 350 degrees for 10-12 minutes or until lightly browned.
10. Remove to a wire rack to cool.
Title: Caramel Apple Bread Pudding
Ingredients:
- 1 3/4 milk
- 11 butter
- 1/4 braeburn apples
- 4 eggs
- 2 all-purpose flour
- 2 brown sugar
- 3/4 butter
- 1/2 pecans
- 6
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Grease a 1 1/2 quart baking pan; set aside.
2. In large saucepan, combine milk, caramel sauce and butter. Cook over medium heat until blended and butter is melted; remove from heat. Stir in bread and apples. Let cool for 10 minutes. Stir in eggs. Pour into greased baking pan and bake for 20 minutes.
3. Meanwhile, combine the flour, brown sugar and butter in medium bowl to a crumble; then stir in pecans. Sprinkle over top of partially baked pudding. Return to oven and bake 20-25 minutes longer or until apples are tender and a knife inserted in the center comes out clean.
4. Serve warm topped with warm caramel, if desired.
Title: No Bake Oatmeal Fudgie Cookies
Ingredients:
- 3 oatmeal
- 5 sugar
- 2 butter
- 1/2 milk
- 1/2 vanilla
- 1/2
Instructions:
1. Mix and set aside:
2. Three cups Quick Oats.
3. Five tablespoons cocoa.
4. Boil for one minute:
5. Two cups sugar.
6. One half cup butter or margarine(one stick).
7. One half cup milk.
8. Last addition:
9. One half teaspoon vanilla.
10. Method.
11. Pour first mixture(the oats and cocoa) into the boiled mixture(sugar, butter, and milk).
12. Stir well, then add vanilla and stir again.
13. Drop by teaspoonfuls on wax paper. Let dry.
Title: One Egg Cake
Ingredients:
- 1 egg
- 1/4 butter
- 1/2 milk
- 1 1/2 flour
- 2 baking powder
- 1/2 vanilla
- 1/4 salt
- 1/3 sugar
Instructions:
1. Sift and blend flour, baking powder and salt.
2. Mix milk and egg, beat well.
3. Combine dry ingredients with butter, then add milk and egg. Beat smooth.
4. Add vanilla.
5. Butter and flour eight inch cake pan and put in 350°F oven for half an hour.
Title: Chocolate Pots De Creme With Cherry Whip
Ingredients:
- 4 bittersweet chocolate
- 2 heavy cream
- 1/4 sugar
- 1 sugar
- 2
- 1/4
Instructions:
1. Preheat the oven to 350 degrees F. Bring a kettle of water to a boil over medium heat.
2. Put the chocolate into a heat-proof bowl. Heat 1 1/2 cups of the cream and 1/4 cup sugar in a medium saucepan over low heat. Whisk just until and sugar is dissolved. Pour the hot cream over the chocolate and whisk until the chocolate is melted and smooth. Put the yolks in a small bowl; while whisking, add a small amount of the warm chocolate mixture to temper the yolks. Whisk the yolk mixture into the chocolate until well combined. Transfer the mixture to a liquid measuring cup for easy pouring.
3. Put 4 (6-ounce) ramekins into a high-sided baking dish. Evenly fill the ramekins with the chocolate mixture. Carefully fill the pan with the hot water until it reaches halfway up the sides of the ramekins and transfer the pan to the oven. Bake until custards are set but still jiggle slightly in the center, about 30 minutes. Remove the pan from the oven and carefully transfer the custards to a rack and cool to room temperature. Refrigerate the custards at least 2 hours and preferably overnight.
4. When ready to serve, whisk the cherry jam in a small bowl until loosened and thin. In another bowl with a clean whisk, whip the remaining 1/2 cup cream and 1 teaspoon sugar until firm peaks form; gently fold the whipped cream into the cherry jam until just combined and streaky. Serve the pots de creme chilled, topped with a dollop of cherry whipped cream.
Title: Olympic Ring Cake
Ingredients:
- 1/2 butter
- 1 1/2 brown sugar
- 1 pineapple slices
- 1 eggs
- 3 cream cheese
- 1
Instructions:
1. Butter sides of a 9x13 pan.
2. Melt remaining butter, add brown sugar, and mix well.
3. Press sugar mixture into bottom of pan.
4. Drain juice from pineapple into a measuring cup, set aside.
5. Arrange 5 slices of pineapple in Olympic ring fashion in center of brown sugar.
6. Cut remaining pineapple slices and arrange pieces around outer edge of brown sugar.
7. Add enough water to reserved pineapple juice to measure 1 1/4 cups liquid.
8. Beat together liquid, cake mix, eggs, and softened cream cheese until smooth.
9. Pour cake batter over pineapple.
10. Bake at 350 degrees for 35-45 minutes or until a toothpick inserted in center of cake comes out clean.
11. Cool cake in pan 5 minutes, invert in serving platter.
12. Immediately arrange colorful candies around the 5 Olympic pineapple rings in the following order, from left to right.
13. Top row: blue, black, red.
14. Bottom row: yellow, green.
15. Serve lukewarm with whipped cream.
16. For traditional pineapple upside down cake, arrange all pineapple slices on brown sugar, place a maraschino cherry in center of each and eliminate colorful candies.
Title: Peach Raspberry Cobbler Gob
Ingredients:
- 6 raspberries
- 2 sugar
- 1/3 all-purpose flour
- 1 1/2 sugar
- 1 baking powder
- 2 butter
- 1/2 egg
- 1 milk
- 2/3 ground cinnamon
- 2 -4 sugar
- 2 -4
Instructions:
1. Preheat oven to 350°F.
2. Toss peaches with 1/3 cup sugar and arrange in a buttered, 11x14 inch glass baking dish.
3. Sprinkle raspberries evenly over the top.
4. In a small bowl, mix flour, 1 cup sugar, baking powder, milk, egg and butter.
5. Pour mixture over fruit in a striped pattern, so some fruit shows through.
6. Sprinkle with cinnamon and a little sugar.
7. Bake 45 minutes at 350°F, until topping is golden.
Title: Cinnamon-Cranberry Cereal Bars
Ingredients:
- 5 butter
- 1 marshmallows
- 1/2 salt
- 2 vanilla extract
- 2 cinnamon
- 6 dried cranberries
- 1
Instructions:
1. Grease a 9 x 13 inch cake pan and set aside.
2. In a large saucepan, melt butter over medium heat. Add marshmallows and salt and stir constantly for about five minutes until marshmallows have melted. Stir in vanilla and cinnamon until fully incorporated. Remove from heat, and stir in cereal and dried cranberries until mixed thoroughly.
3. Immediately transfer mixture to prepared cake pan. Using a spatula (or your hands) coated with cooking spray, press firmly into pan until an even depth is reached.
4. Cool for about 1 hour, cut into 24 bars and enjoy.
Title: Cinnamon Honey Fruit Gratin
Ingredients:
- 2 apricots
- 1/3 swiss cheese
- 1/4 honey
- 1/4 ground cinnamon
Instructions:
1. Preheat the oven to 450°F.
2. Divide fruit evenly among 4 ramekins or small gratin dishes.
3. Cover with cheese slices. Drizzle with honey and sprinkle with cinnamon.
4. Heat in oven until cheese melts. Serve immediately (it says to serve with fancy cookies, but I didn't do that).
5. Variation: to change the taste of cheese, use Gouda, Cheddar or Oka instead.
6. Note: I used apples, bananas, pears and peaches. I didn't use any berries, although I wished I did. But you could since it requires any combination of fruits that you like.
Title: Fat Witch Brownies
Ingredients:
- 14 unsalted butter
- 1/2 bittersweet chocolate chips
- 2 bittersweet chocolate chips
- 1 1/4 sugar
- 4 eggs
- 1 vanilla
- 1/2 unbleached flour
- 2 unbleached flour
- salt
Instructions:
1. Grease a 9x9 inch baking pan with butter; dust with flour and tap out the excess; preheat oven to 350°.
2. Melt butter and chocolate in a small saucepan over low heat, stirring often; set aside to cool.
3. Cream the sugar, eggs, and vanilla together; add in the cooled chocolate mixture; mix until well blended.
4. Measure the flour and salt; then sift together directly into the chocolate mixture.
5. Mix batter gently until well combined and no trace of dry ingredients remains.
6. *At this point, stir in any extras like walnuts.
7. Spread the batter evenly in the prepared pan; bake 33 minutes or until toothpick tests done (clean or with only crumbs, no batter).
8. Remove from oven and cool on a rack for 1 hour; cut just before serving.
Title: Soft Oatmeal Cookies
Ingredients:
- 1 butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 1 baking soda
- 1 salt
- 1 1/2 cinnamon
- 3 oats
- 1 raisins
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. Cream butter and sugars.
3. Beat in eggs and vanilla.
4. Stir in flour, baking soda, salt, cinnamon.
5. Fold in oats and raisins.
6. Chill one hour. Drop by teaspoonfuls on cookie sheet and bake 8-10 minutes.
7. Cool on cookie sheet 5 minutes.
Title: Crumb Topping for Pie
Ingredients:
- 1/2 brown sugar
- 1/2 all-purpose flour
- 1/4 butter
Instructions:
1. In a small-medium bowl, mix together the sugar and flour.
2. Mix in butter with a fork or stand mixer just until the topping resembles bread crumbs.
3. Sprinkle generously over pie before baking.
Title: Passion Fruit Tart Wth Crisp Meringue Top
Ingredients:
- 1/3 sugar
- 5 unsalted butter
- 1/4 salt
- 4 all-purpose flour
- 1 eggs
- 1 sugar
- 1 unsalted butter
- 8 sugar
- 2 white chocolate
- 1/2 white chocolate curls
- 1/2
- 3
- 2/3
- 1 1/2
Instructions:
1. For crust; using electric mixer, beat sugar, butter and salt in medium bowl until blended.
2. Beat in 3 tsp cream and egg yolk.
3. Add flour and beat until moist clumps form, adding more cram by teaspoonfuls if dough is dry.
4. Gather dough into ball; flatten into disk.
5. Wrap and chill for at least 1 hour and up to 1 day.
6. For curd; whisk first 4 ingredients in heavy large saucepan; add butter.
7. Whisk over medium low heat until butter melts.
8. Stir until filling thickens and leaves path on back of the spoon when finger is drawn across, about 11 minutes.
9. (Do not boil) Transfer to a medium bowl.
10. Press plastic wrap onto surface.
11. Chilluntil firm, at least 6 hours and up to 1 day.
12. For meringue; preheat oven to 275*F.
13. Using plate or cake pan as aid, draw 9 inch circle on sheet of parchment.
14. Turn parchment over and place on baking sheet (circle will show through).
15. Using electric mixer, beat egg whites in medium bowl until soft peaks form.
16. Gradually add sugar, beating until meringue is stiff and shiny.
17. Spoon into pastry bag fitted with 3/8th inch round tip.
18. Starting in center, pip tight spiral of meringue to fillcircle.
19. Bake meringue until pale golden and puffed but still slightly soft to touch.
20. About 45 minutes.
21. Cool on sheet.
22. Roll out crust on floured surface to 12 inch round.
23. Transfer dough to a 9 inch tart pan with removable bottom.
24. Trim overhang to 1/4 inch.
25. Fold in and press, making double thick sides.
26. Pierce all over with fork.
27. Chill 30 minutes.
28. Preheat oven to 350*F.
29. Bake crust 5 minutes.
30. Press up sides with back of fork.
31. Bake crust until golden, pressing occasionally with back of fork to keep shape, about 13 minutes longer.
32. Cool.
33. Spread curd in crust; chill tart.
34. Place 1 1/2 ounces of white chocolate in microwave safe cup.
35. Microwave at low setting for 10 second intervals until softened; stir until smooth.
36. Spread over bottom of meringue.
37. Chill meringue, chocolate side up, until chocolate sets, about 30 minutes.
38. Place meringue chocolate side down, atop tart.
39. MOund chocolate curls on meringue.
40. (Can be made 8 hours ahead, chill).
41. Release tart from pan and serve.
Title: Linda's Pfefferneuse
Ingredients:
- 3/4 honey
- 3/4 unsulphured molasses
- 1/4 margarine
- 1 egg
- 4 flour
- 1 salt
- 1 baking soda
- 1 baking powder
- 1 nutmeg
- 1 allspice
- 3/4 ground cardamom
- 1/2 ground black pepper
- 1/4
Instructions:
1. Combine honey, molasses and margarine in a large pan and warm together over low heat. Allow to cool and add in one egg (slightly beaten).
2. Sift dry ingredients together. Add the molasses mixture slowly, then cool dough for 30 minutes in the refrigerator.
3. Take 1/4 of the dough at a time and roll into 3/4 inch wide logrolls and cut into small cylinders, then roll these pieces into 3/4 inch balls.
4. Bake at 350 degrees for 13-15 minutes.
Title: Chocolate Topped Rum Bars
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 2 graham cracker crumbs
- 1 flaked coconut
- 1/2 walnuts
- 1/2 butter
- 1 dark rum
- 2 powdered sugar
- 1 chocolate chips
- 2 butter
Instructions:
1. Rum Filling: Blend 1/2 cup butter with 1 T. dark rum; add 2 cups unsifted powdered sugar; stir until smooth.
2. Chocolate Frosting: Mix chocolate chips with 2 Tbsp butter. Place over pan of simmering water; stir until melted and smooth.
3. Cream butter and sugar uintil smooth. Add egg and beat until fluffy. Stir in vanilla, crumbs, coconut and walnuts.
4. Press into greased 13 x 9-inch baking pan until smooth.
5. Bake at 350° for 15-20 minutes or until lightly browned.
6. Cool thoroughly and spread with Rum Filling. Spread rum filling with Chocolate Frosting. Chill. Cut into 1-inch squares.
7. These can be frozen for several weeks in an airtight container.
Title: Chocolate Chunk Muffins
Ingredients:
- 1 chocolate milk
- 1/2 butter
- 1/3 margarine
- 1 sour cream
- 3 eggs
- 1 all-purpose flour
- 1 2/3 powdered sugar
Instructions:
1. Heat oven to 375°. Line 24 medium muffin cups, 2 1/2 x 1 1/4 inches, with paper baking cups.
2. Beat cake mix, milk, butter, sour cream and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly.
3. Toss flour and chocolate in medium bowl; fold into batter.
4. Divide batter evenly among muffin cups.
5. Bake 17 to 21 minutes or until toothpick inserted in center comes out clean. Sprinkle with powdered sugar. Serve warm or cool. Store tightly covered at room temperature.
Title: Apple Dumplings
Ingredients:
- 1 granny smith apple
- 1 sugar
- 1/2 butter
- 1 cinnamon
- 1 nutmeg
- 1/2
- 1/8
Instructions:
1. Roll pie crust out just a little thinner.
2. Cut into eight wedges.
3. Peel and cut apple in eight pieces and roll each piece in a a wedge of pie crust like a crescent roll.
4. Place in baking dish.
5. Melt butter, sugar, Sprite and spices in bowl in microwave.
6. Pour over rolls and bake at 350 degrees until brown.
Title: Ozark Bakeless Pudding (1953)
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 crushed pineapple
- 1 graham crackers
- 8
Instructions:
1. Beat butter and sugar together until light and creamy.
2. Stir in eggs, nuts and pineapple.
3. Line a dish with a thick layer of crushed graham crackers.
4. Top with pineapple mixture.
5. Spread remaining crackers on top.
6. Refrigerate for at least 12 hours.
7. Top with whipped cream.
Title: Butterflies, Ladybird and Dragonfly Cupcakes/Fairycakes
Ingredients:
- 225 self-raising flour
- 175 caster sugar
- 175 butter
- 3 eggs
- 1 1/2 milk
- 250 butter
- 500 icing sugar
- 1 hot water
- 1 vanilla essence
- 1 chocolate chips
- 1
- 1/4
- 20
- 1/2
- 1/4
Instructions:
1. FOR THE CUPCAKES:
2. Preheat oven to 150 deg celcius.
3. Sieve flour then add the rest of the ingredients.
4. Bind the mixture on slow speed, then faster for 1 minute(until it looks creamy).
5. Spoon into cupcake papers in fairycake sized trays.
6. Bake for about 15 minutes.
7. FOR THE ICING:
8. Mix the ingredients - except the colouring - in a bowl on low speed, then increase speed until light and fluffy.
9. Divide mix approximately into 3 bowls.
10. Add a few drops of colouring to each bowl, one bowl for each colour, and mix each bowl of icing well with a spoon.
11. FOR THE BUTTERFLIES:
12. Ice each fairycake with the yellow icing.
13. Break a chocolate stick into the right length for it's body and place.
14. Pipe the outline of the wings.
15. Fill wings with hundreds and thousands.
16. Add a chocolate-covered raisin for each head.
17. Pipe on white eyes with black pupils.
18. FOR THE LADYBIRDS:
19. Ice each fairycake with the red icing.
20. Place a chocolate-covered raisin for each head.
21. Pipe on white eyes with black pupils.
22. Pipe wing shape with black icing.
23. Place chocolate chips for the spots.
24. FOR THE DRAGONFLIES:
25. Ice each cake with the blue icing.
26. Place a long piece of chocolate stick for the body.
27. Place a chocolate-covered raisin for the head.
28. Pipe on white eyes with black pupils.
29. Pipe on white wings.
Title: Vodka Pie Crust
Ingredients:
- 2 1/2 unbleached all-purpose flour
- 1 table salt
- 2 sugar
- 12 unsalted butter
- 1/2 vegetable shortening
- 1/4 vodka
- 1/4 cold water
Instructions:
1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.
2. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour).
3. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.
4. Add remaining 1 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses.
5. Empty mixture into medium bowl.
6. Sprinkle vodka and water over mixture.
7. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
8. Divide dough into two even balls and flatten each into 4-inch disk.
9. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
Title: Goggie's Cake
Ingredients:
- 1 eggs
- 3 butter
- 1/3 water
- 1 1/3 cherries
- 2 sugar
- 1 cornstarch
- 3 vanilla
- 1 powdered sugar
- 3
- 1/3
Instructions:
1. Mix and bake cake according to directions for a bundt cake.
2. Cool cake.
3. Combine cherries with 1/2 cup reserved liquid, sugar, cornstarch and vanilla in a saucepan and cook over low heat until it thickens.
4. Remove cherries from heat and set aside.
5. Slice bundt cake horizontally in 3 layers.
6. Beat cold whipping cream with powdered sugar until stiff peaks form.
7. Place 1/3 layer cake on plate and top with a layer of whipping cream then 1/3 of cherries mixture.
8. Repeat and end with just whipping cream on top.
9. If you have any whipping cream left over, frost sides of cake, if you like.
10. Add left over cherries on top of cake and let juice and some cherries drizzle down the cake.
11. This can be made with yellow cake mix and strawberries -- it's really good too!