lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Pretzels
Ingredients:
- 3/4 butter
- 3/4 sugar
- 1 egg
- 1 vanilla
- 2 flour
- 1/3 cocoa powder
- 2 baking powder
- 1 salt
- coconut
Instructions:
1. Cream butter and sugar till light and fluffy. Blend in egg and vanilla; add flour, cocoa, baking powder and salt just till blended.
2. Divide dough in half. Wrap one half in plastic wrap; set aside.
3. Shape remaining dough by tablespoonfuls into 9" long ropes.
4. Twist into pretzel shapes.
5. Lightly press into sprinkles.
6. Arrange sprinkle side up on lightly greased cookie sheet.
7. Repeat with remaining dough.
8. Bake at 350° for 15 minutes.
9. Remove to wire rack to cool completely.
Title: Magnolia Bakery Vanilla Cupcakes
Ingredients:
- 1 1/2 self-rising flour
- 1 1/4 all-purpose flour
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 1 milk
- 1 vanilla extract
- 1 unsalted butter
- 6 confectioners' sugar
- 1/2 milk
- 2 vanilla extract
Instructions:
1. CUPCAKES:.
2. Preheat oven to 350 degrees.
3. Line two 12-cup muffin tins with cupcake papers.
4. In a small bowl, combine the flours. Set aside.
5. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
6. Add the sugar gradually and beat until fluffy, about 3 minutes.
7. Add the eggs, one at a time, beating well after each addition.
8. Add the dry ingredients in three parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.
9. Carefully spoon the batter into the cupcake liners, filling them about three-quarters full.
10. Bake for 20–25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean.
11. Cool the cupcakes in the tins for 15 minutes.
12. Remove from the tins and cool completely on a wire rack before icing.
13. ICING:.
14. Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
15. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
Title: Creamy Fruit Salad
Ingredients:
- 15 bananas
- 2 apple
- 1 navel orange
- 1 vanilla instant pudding mix
- 2 vanilla yogurt
- 8
Instructions:
1. In a serving bowl, combine the fruit cocktail, bananas, apple and orange.
2. Combine the pudding mix and yogurt until smooth.
3. Add to fruit mixture; stir to coat.
4. Refrigerate leftovers.
Title: Maple Creme Flan With Maple-Glazed Pears
Ingredients:
- 1 pure maple syrup
- 3 1/2 salt
- 7 sugar
- 1/8 water
- 2/3 light corn syrup
- 1/4 unsalted butter
- 1/2 bartlett pears
- 1 pure maple syrup
- 3 creme fraiche
- 1/4 sour cream
- 1/4 salt
- 1/8
Instructions:
1. For Flan: Simmer maple syrup in heavy medium saucepan over medium-low heat until reduced to 3/4 cup, about 7 minutes.
2. Stir in cream; return to simmer.
3. Whisk egg yolks in large bowl to blend.
4. Gradually whisk in hot cream mixture.
5. Whisk in salt.
6. Strain custard into another large bowl.
7. Cover and chill until cold, at least 2 hours and up to 1 day.
8. Preheat oven to 300°F.
9. Stir in sugar, 1/4 cup water, and light corn syrup in heavy medium saucepan over low heat until sugar dissolved.
10. Increase heat and boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 6 minutes.
11. Pour syrup into 9x5x3-inch nonstick metal loaf pan, tilting pan carefully to coat sides.
12. Let stand 10 minutes.
13. Pour custard into pan with syrup.
14. Place loaf pan in large roasting pan.
15. Add enough hot water to roasting pan to come halfway up sides of loaf pan.
16. Cover roasting pan with foil.
17. Pierce foil all over with fork.
18. Bake flan 1 hour 45 minutes.
19. Increase oven temperature to 325°F.
20. Uncover and bake until flan is set around edges but center moves slightly when pan is gently shaken, about 1 hour longer.
21. Remove flan from water.
22. Transfer to rack; cool to room temperature.
23. Cover and refrigerate overnight.
24. For Pears: Preheat oven to 375°F.
25. Melt butter in heavy large ovenproof skillet over medium-high heat.
26. Arrange pears, 1 cut side down, in skillet.
27. Cook until brown, about 4 minutes.
28. Turn onto second cut side and cook until brown, about 4 minutes longer.
29. Stir in maple syrup; bring to boil.
30. Place in oven and bake until pears are tender, about 25 minutes.
31. Using slotted spoon, transfer pears to plate.
32. Whisk creme fraiche and salt into sauce in skillet.
33. Return pears to skillet and toss to coat.
34. Run sharp knife around edge of flan to loosen.
35. Invert flan onto platter.
36. Surround with pears and sauce.
Title: Fruit Crisp (For 2)
Ingredients:
- 1 sugar
- 2 water
- 2 cornstarch
- 1/2 water
- 1/2 flour
- 1/2 brown sugar
- 1/2 nutmeg
- 1/4 butter
- 1/4
- 1/2
- 1/4
Instructions:
1. Combine blueberries, sugar and first amount of water in small saucepan.
2. Heat, stirring often, until mixture simmers.
3. Simmer for 2 or 3 minutes until berries are cooked.
4. Mix cornstarch into second amount of water and stir into simmering berries.
5. Stir until thickened a bit.
6. Turn into ungreased 3 cup, 1 quart casserole, or 2 ramekins.
7. Combine the oats, flour, brown sugar and nutmeg; cut in butter until crumbly.
8. Sprinkle over fruit mixture.
9. Bake, uncovered, at 375 degrees for 20-25 minutes or until filling is bubbly.
Title: Pineapple Ricotta Pie- Italian Style
Ingredients:
- 1 crushed pineapple
- 2 cornstarch
- 1/2 sugar
- 1 ricotta cheese
- 3 cream cheese
- 1 egg
- 1 rum
- 1/4 sugar
- 2 egg
- 1 milk
- 1
Instructions:
1. Preheat oven to 425°F.
2. In saucepan combine pineapple, cornstarch and 1/2 cup sugar. Mix and bring to low boil. Continue to cook until slightly thickened. Remove and set aside.
3. In mixing bowl combine Ricotta, cream cheese, 1/4 cup sugar and 1 egg and rum if you want. mix until smooth.
4. Pour into pie shell.
5. Spread pineapple mixture evenly on top. Slowly add over the Ricotta mixture and try to cover evenly.
6. Cut 2nd pie crust into 1" strips and arrange over the top in a lattice fashion.
7. Mix remaining egg and milk in small bowl.
8. Brush egg/milk mixture over top of pie.
9. Bake in 425°F oven for 15 minutes.
10. After 15 minutes, turn heat down to 375°F and cook for 20-25 minutes more. You want the top to be a nice golden brown and the mixture will be slightly "jiggly".
11. Remove from oven and allow to cool for 1 hour before putting in fridge. It's best to let it sit in fridge for at least another hour before serving.
12. Enjoy!
Title: Fresh Orange Cupcakes With Orange Icing
Ingredients:
- 2 1/4 sugar
- 1 1/4 baking powder
- 1 salt
- 1 buttermilk
- 1/3 vanilla
- 3/4 orange, zest of
- 1 sugar
- 1 butter
- 1/4 icing sugar
- 2 vanilla
- 2 orange zest
- 1/4
- 1/2
- 3 1/4
- 1
- 2
Instructions:
1. Set oven to 350°F.
2. Line 18 muffin tins with paper liners.
3. For the cupcakes; sift together the flour 1-1/4 cups sugar, baking powder and salt.
4. Add in oil, buttermilk and vanilla or orange extract, beat one minute using an electric mixer.
5. Add in the orange juice and egg yolks; beat for about 1 minute more.
6. In a another bowl beat egg whites until foamy.
7. Gradually add in 1/2 and beat until stiff peaks form.
8. Gently fold in the whites to the creamed batter.
9. Evenly divided the batter between the muffin tins.
10. Bake for about 15-20 minutes, or until cupcakes test done.
11. Allow to cool completely before frosting.
12. FOR THE FROSTING; in a bowl beat the butter until fluffy (about 3 minutes).
13. Add in the vanilla, zest and orange juice; beat until combined.
14. Add in 3 cups icing sugar to start, adding in more if needed to achieve desired consistency.
15. Add in a few drops orange food colouring if desired.
16. Spread on the cooled cupcakes, then sprinkle with orange sprinkles if desired.
Title: Yummy Birthday Party Chocolate Strawberry Cake
Ingredients:
- 125 self-raising flour
- 25 chocolate
- 75 butter
- 150 sugar
- 150 eggs
- 3 fresh strawberries
- 2 chocolate
- 1
Instructions:
1. Line the base and sides of a round cake tin with greaseproof paper.
2. Grease well.
3. Sieve flour and cocoa powder into a bowl and put on one side.
4. Put chocolate into a polythene bag, tie it firmly and place in a bowl of hot water to melt the chocolate.
5. Beat butter and sugar until light and fluffy.
6. Beat in egg, a little at a time.
7. Fold in the sieved flour and cocoa powder.
8. Stir in the melted chocolate.
9. Turn the mixture into the greased tin.
10. Bake in a moderate oven for 1 hour 15 minutes or until the centre of the cake springs back when pressed with a finger.
11. The cake top will have a light crust.
12. Turn the cake onto a wire rack or onto a flat plate to cool.
13. When the cake is completely cold, cut it into two layers.
14. Whip up the whipping cream as per the instructions on the sachet.
15. Sandwich the two layers with some whipped cream.
16. Cover the cake with the remaining whipped cream.
17. Drizzle the grated chocolate over the cake but for a small strip, on which any type of colourful chocolate should be drizzled.
18. Arrange the strawberries and M& M's all around the cake.
19. Serve this yummy cake chilled at your child's next birthday party.
20. Enjoy!
Title: The Best Pastry Recipe Ever!
Ingredients:
- 1 flour
- 5 1/2 baking powder
- 1 salt
- 1 egg
- 1 vinegar
- 1 cold water
- 1/2
Instructions:
1. Keep 1 cup of the flour out to use this flour to roll out dough with.
2. Combine lard,flour,baking powder,salt.
3. In a cup with fork slightly beat egg, vinegar and cold water to make up 1 cup of ingredients
4. Add egg, water and vinegar to flour mixture form a ball.
5. Do not overwork dough.
6. Please, refrigerate dough for at least 1 hour or 24 hrs {this freezes very well} before using for the best result.
7. Bake at 400 Degrees in a preheated oven for 10 minutes then reduce oven temperature to 350 until pastry is golden brown!
Title: Wacky Cake
Ingredients:
- 1 1/2 self raising flour
- 1 caster sugar
- 5 vinegar
- 5 hot water
- 1 vanilla
- 1
- 1/2
Instructions:
1. Mix all ingredients together.
2. Grease and flour a 20 cm square tin.
3. Bake 20-25 minutes at 180 deg Celsius.
Title: Cinnamon Rice Pudding
Ingredients:
- 1 1/2 pudding rice
- 1 caster sugar
- 2 3/4 1% low-fat milk
- 2 butter
- 1 cinnamon stick
Instructions:
1. Preheat oven to 150°C/300°F/Gas 2.
2. Place the rice, sugar and milk in a suitable oven-proof dish.
3. Top with knobs of butter and add the cinnamon stick.
4. Place uncovered into the oven , stir once after 30 minutes and leave for a further 1 1/2 hours.
5. If you want, you can sprinkle it with 2tbsp sugar mixed with one tsp cinnamon for extra sweetness.
6. Can be eaten hot or cold.
Title: Flourless Lemon-Almond Cake
Ingredients:
- 1 1/3 sugar
- 8 eggs
- 4 lemon zest
- 5 ground cinnamon
- 1/2 salt
Instructions:
1. Preheat oven to 375°F and butter and flour a 9-inch cake pan with high sides, line bottom with parchment paper.
2. Finely grind almonds with 2 tablespoons of sugar in food processor.
3. Mix yolks, 2 tablespoons sugar, lemon zest, cinnamon and a pinch of salt in a bowl until thick and smooth.
4. Add almond mixture, stir.
5. Separately (with clean bowl and beaters) beat egg whites until soft peaks form, then gradually add 4 tablespoons sugar, beating until egg whites are stiff but not dry.
6. Fold half of egg whites gently into almond mixture, then add other half and finish folding in gently.
7. Transfer to prepared pan.
8. Bake until toothpick inserted in center comes out clean, about 30-35 minutes.
9. Cool on rack, turn out onto serving platter.
Title: Tiramisu in a Martini Glass
Ingredients:
- 1 mascarpone cheese
- 2 heavy whipping cream
- 3/4 powdered sugar
- 1/4 brandy
- 2 heavy whipping cream
- 1 vanilla
- 1 powdered sugar
- 2 Kahlua
- 6 ladyfingers
- 1
Instructions:
1. In large bowl, beat first 5 ingredients until soft peaks form (about 3 minutes).
2. In small bowl, beat 1 cup whipping cream, vanilla and 2 tablespoons powdered sugar until soft peaks form (about 2-3 minutes).
3. To Serve: Place 1 teaspoon Kahlua in the bottom of each of 6 martini glasses. Remove top half of ladyfingers from package, keeping them attached.
4. Separate ladyfingers into sets of two, keep each set attached. Place one set of two, upside down, over the Kahlua in each glass. Make sure ladyfingers do not touch Kahlua, so Kahlua is not absorbed (ends of ladyfingers should curve up the sides of glass slightly).
5. Carefully spoon 1/2 cup mascarpone mixture over ladyfingers in each glass, smoothing around in glass. Top with a dollop of whipped cream. Separate the remaining ladyfingers. Fan a set of two and stand up next to edge of each glass slightly pushing ends into mascarpone mixture. Dust with cocoa.
6. Desserts may be made up to 2 hours ahead and chilled.
Title: Almond Torte
Ingredients:
- 1 lemon
- 1 1/2 flour
- 6 eggs
- 6 sugar
- 1 sugar
- 5 heavy cream
- 1/4
- 1 1/2
Instructions:
1. Heat oven to 350 degrees.
2. Butter and flour 3 nine (9) inch cake pans.
3. Grate 3/4 tsp zest from lemon and squeeze 1 1/2 Tbsp.
4. juice.
5. Grind almonds to a powder.
6. Combine with flour.
7. Separate eggs and beat whites to soft peaks.
8. Gradually beat in 6 Tbsp.
9. sugar and continue beating until whites are stiff and glossy.
10. Beat yolks with 3/4 cup sugar until lemon-colored.
11. Beat in lemon juice, zest and almond extract.
12. Fold whites into yolks alternating with nuts until blended but still streaked.
13. Divide among pans.
14. Bake until cake comes away from sides of pan 15-20 minutes.
15. Cool completely.
16. Beat cream with 3 Tbsp.
17. sugar to stiff peaks.
18. Put 1/2 cup cream in pastry bag with star tip.
19. Spread 1 layer with half remaining cream.
20. Top with second layer and spread remaining cream on top.
21. Put third layer on top.
22. Decorate with resettes of reserved cream.
Title: 14 Karat Cake
Ingredients:
- 2 flour
- 2 sugar
- 2 baking soda
- 1 salt
- 1 cinnamon
- 1/2 allspice
- 3/4 eggs
- 4 carrots
- 3 ground cloves
- 1/4 margarine
- 1/4 butter
- 4 cream cheese
- 1 vanilla
- 1 3/4 powdered sugar
- 1/2 coconut
- 1/2 raisins
- 1/2
Instructions:
1. Measure all ingredients and mix in a large bowl- Beat for 4 minutes.
2. Pour into a 9"x13" greased pan.
3. Bake for 35 to 40 minutes at 350 degrees.
4. To make frosting, cream margarine, cream cheese and vanilla; fold in remaining ingredients.
5. Frost cake when cake is cool.
Title: Grandma's Caramel Corn
Ingredients:
- 1 butter
- 2 brown sugar
- 1/2 light corn syrup
- 6 salt
- 1/2 baking soda
- 1/2 vanilla
- 1/2
Instructions:
1. Melt the butter in a medium saucepan.
2. Add sugar, corn syrup and salt.
3. Bring the mixture to a boil and then add soda and vanilla.
4. Pour over popcorn.
5. Place on 2 (12x20) baking sheets.
6. Bake at 250 degrees for one hour, stirring every 15 minutes.
7. Store in an airtight container.
Title: Ginger Krackles
Ingredients:
- 2 flour
- 2 ground ginger
- 2 baking soda
- 1 cinnamon
- 1/2 salt
- 3/4 shortening
- 1 sugar
- 1 egg
- 1/4 molasses
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together Flour, Ginger, Baking Soda, Cinnamon, and Salt and set aside.
3. In a separate bowl, cream together Shortening and Sugar, and then beat in Egg and Molasses.
4. Gradually add in dry ingredients to the mixture.
5. Form into 1 inch balls, and then roll into sugar (which you have placed into a separate bowl).
6. Place 2" apart on ungreased cookie sheet and bake 12- 15 minutes.
7. Store in an air tight container.
Title: Rote Grütze
Ingredients:
- 2 raspberries
- 1 strawberries
- 1 dark sweet red cherries
- 1 dark sweet cherries
- 3/4 cranberry juice
- 1 sugar
- 1/4 lemon zest
- 2/3 lemon juice
- 1 cornstarch
- 1 dry red wine
- 1 heavy cream
Instructions:
1. FOR DESSERT:
2. Combine raspberry juice, pureed strawberries and cherry juice in 1 quart measure.
3. Add enough grape juice to total 1 quart.
4. Pour mixture into heavy saucepan (NOT ALUMINUM).
5. Add 2 more cups grape juice.
6. Stir in sugar, lemon zest, lemon juice.
7. Bring to a boil, uncovered, over medium heat stirring often.
8. Combine cornstarch with wine in separate bowl to make a thin, smooth paste.
9. As soon as mixture boils, add corn starch paste, whisking vigorously.
10. Immediately reduce heat to low; cook and stir for 3 minutes until mixture boils again, thickens, and starch taste is gone.
11. Stir in raspberries and cherries gently.
12. Heat and stir 1 minute more.
13. Remove from heat and stir 1 minute more.
14. Cool mixture to room temperature.
15. Chill for 24 hours.
16. FOR TOPPING:
17. Shortly before serving, beat heavy cream with vanilla sugar until slightly thickened, but still thin enough to pour.
18. Spoon Rote Grutze into stemmed goblets and top each with a generous ladle of whipped cream and serve.
Title: Castle Pudding
Ingredients:
- 4 butter
- 4 brown sugar
- 1 egg
- 1/2 self raising flour
- 1 milk
- 3 hot water
- 1 vanilla essence
- 1/4
Instructions:
1. Grease 5 personal sized ramekins (the little ones).
2. Cream the butter and sugar together, then beat in the egg and fold in the flour and milk, mixing well.
3. Spoon 1 tablespoon of the mixture into each ramekin and add the cocoa, vanilla (yes, 1/4 CUP of vanilla) and hot water to the remaining mixture.
4. Top up each ramekin and swirl the two mixtures together with a spoon.
5. Place around the edge of a microwave carousel and microwave on MEDIUM for 4-6 minutes. Careful! The ramekins are HOT.
6. Allow to stand 1-2 minutes prior to serving.
7. Turn over onto a plate. They should drop out with a little bit of tapping.
Title: Non-Dairy Coconut Pudding
Ingredients:
- 3/4 sugar
- 1/3 all-purpose flour
- 1 salt
- 3 eggs
- 1 coconut milk
- 1/2 vanilla extract
- 1 coconut
Instructions:
1. Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla and Coconut.
2. After pudding has cooled either pour into cooled pre-baked pie crust or ovenproof bowl.
3. Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.
4. Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate.
Title: Chocolate-Espresso Lava Cakes With Espresso Whipped Cream
Ingredients:
- 1 flour
- 3/4 instant espresso powder
- 6 baking powder
- 1/2 salted butter
- 1 sugar
- 1 golden brown sugar
- 1 eggs
- 4 vanilla extract
- 1/2 powdered sugar
- 1/4
- 3/4
- 1
- 3
Instructions:
1. Sift flour, cocoa, 5 teaspoons espresso powder and baking powder into a medium bowl.
2. Put butter in a large bowl. Add white and brown sugar and whisk to blend well. Whisk in eggs one at a time. Whisk in vanilla and almond extracts.
3. Whisk in dry ingredients.
4. Divide batter among six 1 cup ramekins. Top each with 2 tablespoons chocolate chips. Gently press chips into batter.
5. Cover and refrigerate for several hours.
6. Whip cream, powdered sugar and remaining espresso powder together into whipped cream.
7. Preheat oven to 350F, rack in center position. Remove ramekins from refrigerator and let stand at room temperature for 5 minutes. Bake uncovered for about 30 minutes, or until cakes are puffed and crusty but a toothpick inserted into the center comes out with a thick batter attached.
8. Cool cakes for five minutes and serve hot, topped with the whipped cream.
Title: Paula Deen's Turtle Trifle
Ingredients:
- 1 egg
- 1 water
- 1/4 sugar
- 1/3 corn syrup
- 2 butter
- 1 1/3 eggs
- 2/3 salt
- 4 vanilla extract
- 1/4 pecans
- 2 frozen non-dairy topping
- 3 whole pecans
- 1
- 2
Instructions:
1. Bake brownies according to package. Let cool and crumble brownies, set aside.
2. In a large saucepan, combine sugar, corn syrup, melted butter and eggs. Stir in salt, vanilla and chopped pecans. Bring to a boil over medium heat; reduce heat and simmer for 10 minutes, stirring frequently. Cool completely.
3. In a trifle dish layer brownies, pecan mixture, whipped topping, caramel and toasted whole pecans as desired. Chill for two hours before serving.
4. Can also make mini trifles by using small clear dessert dishes to make individual servings.
Title: Gateau Marjolaine (Marjolaine Cake)
Ingredients:
- 1 1/2 hazelnuts
- 1 sugar
- 1 1/2 sugar
- 1 salt
- 8 cream of tartar
- 1 water
- 1/4 water
- 1/8 sweet butter
- 6 vanilla
- 3 powdered sugar
- 1 sugar
- 1/3 water
- 1 1/2 cream of tartar
- 1
- 1/4
- 3/4
- 1/4
- 1/2
Instructions:
1. In saucepan combine: 3/4 cup sugar, 1/4 cup water, 1/4 teaspoon cream of tartar, and 1/2 cup blanched almonds.
2. Cook without stirring until mixture is color of dark molasses.
3. Pour onto oiled cookie sheet and let cool.
4. Detach the praline from sheet with pancake turner and break into pieces.
5. Blend half at a time in container of an electric blender for about 20 seconds, or until ground to a fine powder.
6. Store in refrigerator in a tightly closed container.
7. Preheat oven to very hot 450 degrees F.
8. In separate pans or pie plates put 1+ 1/2 cups blanched almonds and 1 full cup skinned hazelnuts.
9. Bake in the hot oven for 20 minutes, or until brown, shaking pans occasionally.
10. Remove from oven and cool.
11. Grind 1 cup at a time in an electric blender on high speed for about 5 seconds, and empty into a bowl.
12. Mix ground nuts with 1 1/2 cups sugar.
13. Reduce oven to very slow 250º F.
14. Beat until stiff: 8 egg whites (reserve yolks for butter cream), a pinch of salt, and 1/4 teaspoon cream of tartar.
15. Gradually fold in the sugar-nut mixture.
16. Line baking sheets with waxed paper and butter paper lightly.
17. On it mark 4 bands about 12 inches long and 4 wide.
18. Spread these bands thickly with the meringue-nut mixture, and bake in the slow oven for about 30 minutes, or until crusty on top, but still pliable.
19. Invert on waxed paper, and carefully remove waxed paper from bottom of bands.
20. Cool.
21. Melt 6 ounces semisweet chocolate pieces over hot water.
22. Cut circles 2 1/2 inches in diameter from waxed paper and spread these rounds with a thin coating of the melted chocolate.
23. Place rounds on a cookie sheet and chill in refrigerator.
24. In saucepan combine: 1 cup sugar, 1/2 cup water, and 1/8 teaspoon cream of tartar.
25. Bring to a boil and boil rapidly to 240ºF on a candy thermometer, or until syrup spins a long thread.
26. Gradually beat the hot syrup into 8 egg yolks, and continue to beat until the mixture is cool and thick.
27. Beat in bit by bit: 1+1/2 cups sweet butter.
28. This makes 1 quart butter cream.
29. Measure 1 cup of the butter cream and flavor it with 1 teaspoon vanilla.
30. Measure a second cup and flavor it with 1/4 cup praline powder.
31. Melt: 3 ounces semisweet chocolate pieces with 1 tablespoon water and stir into remaining butter cream.
32. Chill all cream until firm enough to spread.
33. PRESENTATION: Place a meringue band on a serving plate and spread with vanilla cream.
34. Top with second meringue band and spread with half the chocolate cream.
35. Top with the third meringue band.
36. Frost sides with remaining chocolate cream and sprinkle top heavy with confectioner's sugar.
37. Carefully peel waxed paper from bottom of the chocolate wafers and decorate the sides of the cake by overlapping the wafers all the way around.
Title: Quick Energy Pickups
Ingredients:
- 3 -4 graham cracker squares
- 1 powdered sugar
- 1 crunchy peanut butter
- 1 instant nonfat dry milk powder
- 1/2 water
- 3
Instructions:
1. Crush graham crackers with fingers onto a sheet of wax paper.
2. Mix remaining ingredients in a bowl. Shape into 1-inch balls. Roll the balls in the graham cracker crumbs until coated.
3. Arrange the balls on ungreased cookie sheet and refrigerate 20 minutes until firm.
4. NOTE: In place of graham crackers you can use 2/3 cup coconut.