lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate, Hazelnut and Ginger Biscotti
Ingredients:
- 1 2/3 all-purpose flour
- 1 sugar
- 1/3 baking soda
- 1 salt
- 1/2 eggs
- 4 vanilla extract
- 2 hazelnuts
- 1 1/4 crystallized ginger
- 2/3 white chocolate
- 1/3
- 6
Instructions:
1. Preheat oven to 350°F.
2. Line large baking sheet with parchment paper.
3. Sift first 5 ingredients into medium bowl.
4. Add 3 eggs and vanilla; beat until blended.
5. Stir in chocolate chips, nuts and crystallized ginger (dough will be firm).
6. Turn dough out onto floured surface.
7. Gather into ball.
8. Divide dough in half.
9. Roll each half into 12-inch-long log.
10. Transfer logs to prepared baking sheet, spacing 3 inches apart.
11. Flatten each to 2 1/2-inch-wide log.
12. Whisk remaining egg in small bowl to blend.
13. Brush logs with some of beaten egg.
14. Bake logs until golden and firm to touch, about 35 minutes.
15. Cool logs on baking sheet 15 minutes.
16. Reduce oven temperature to 325°F.
17. Transfer logs to cutting board.
18. Using serrated knife, cut logs crosswise into scant 1/2-inch-wide slices.
19. Place slices, cut side down, on large baking sheets.
20. Bake until firm, about 15 minutes.
21. Transfer biscotti to racks and cool completely.
22. Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth.
23. Remove from over water.
24. Place biscotti on rack set over baking sheet.
25. Using spoon, drizzle melted white chocolate decoratively in zigzag pattern over biscotti.
26. Let stand until chocolate is firm.
27. (Can be prepared ahead. Store biscotti in airtight container at room temperature up to 2 weeks or freeze up to 1 month.) Makes about 48.
Title: Bon Bon Cookies
Ingredients:
- 1 3/4 flour
- 1/2 confectioners' sugar
- 1/2 butter
- 2 half-and-half cream
- 1/2 maraschino cherries
- 24 confectioners' sugar
- 2 1/4 water
- 3 light corn syrup
- 1/4
- 1 1/2
- 3/4
- 3 -4
Instructions:
1. Preheat oven 350 degrees.
2. Knead together flour, sugar, butter, half-half and almond extract until well mixed.
3. Shape about 2 tablespoons dough around a well drained maraschino cherry and roll into a ball.
4. Place onto ungreased sheets and.
5. press down on each ball gently to flatten out bottoms.
6. Bake for about 15 minutes or until cookies are firm but not brown.
7. Transfer to racks to cool completely.
8. To make glaze: In small bowl, mix all glaze ingredients together until smooth. Dip cookies in glaze to coat and set on racks (over wax paper or parchment paper to catch drips) until dry, about 30 minutes.
Title: Pumpkin Crisp
Ingredients:
- 1 canned pumpkin
- 1 evaporated milk
- 1 sugar
- 1 vanilla extract
- 1/2 ground cinnamon
- 1 pecans
- 1 butter
- 1 ground nutmeg
Instructions:
1. Stir together first 5 ingredients. Pour into a lightly greased 13- x 9-inch baking dish.
2. Sprinkle cake mix evenly over pumpkin mixture; sprinkle evenly with pecans.
3. Drizzle butter evenly over pecans.
4. Bake at 350° for 1 hour to 1 hour and 5 minutes or until golden brown.
5. Remove from oven, and let stand 10 minutes before serving.
6. Serve warm or at room temperature with Whipped Cream, if desired.
7. Sprinkle with nutmeg, if desired.
Title: Nee's Hot Buttered Rum Cake
Ingredients:
- 1 butter
- 2 1/2 sugar
- 4 eggs
- 3 1/4 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1 salt
- 1 buttermilk
- 2 vanilla extract
- 1 sugar
- 1/2 butter
- 1/4 water
- 1/4 light rum
Instructions:
1. Cream butter until light and fluffy. Gradually add sugar and beat on medium speed for 5 minutes.
2. Add eggs one at a time.
3. In another bowl, combine the flour, baking powder, baking soda and salt and whisk until blended.
4. Add the dry mixture to the butter, alternating with the cup of buttermilk until well blended.
5. Stir in vanilla.
6. Using a 10-inch tube pan or a 12-cup Bundt pan (greased and floured to prevent sticking), pour batter into pan and bake at 325° for one hour.
7. Cool for 15 minutes on a wire rack, then transfer to cake plate and cool completely.
8. THIS IS THE TRICKY PART---once cake has cooled completely, return it to the baking pan and prick holes at 1-inch intervals with a wooden pick or skewer.
9. Pour 2/3 of the sauce mixture over the cake allowing it to soak into the holes.
10. After this has set for about 15 minutes, remove the cake from the pan again and place it on your cake plate and pour the remaining butter sauce over the cake.
11. FOR SAUCE: Combine sugar, butter and water in a medium saucepan and cook over medium heat until sugar dissolves; stirring constantly.
12. Once this thickens, remove from the heat and add the rum.
13. Stir well.
Title: Myrtle's Bread Pudding
Ingredients:
- 4 milk
- 2 butter
- 1/4 white sugar
- 1/2 brown sugar
- 2 eggs
- 1/4 salt
- 1/2 raisins
- 1 cinnamon
- 1 nutmeg
- Amaretto
- rum
Instructions:
1. Mix all this stuff together.
2. Pour into buttered casserole.
3. Bake at 350 degrees for 45 minutes until silver knife inserted in pudding comes out clean.
4. Serve warm with whip cream, Cool Whip, or any favorite sauce.
Title: Strawberry Pudding
Ingredients:
- 1/3 sugar
- 1 flour
- 1/4 salt
- 3 eggs
- 2 milk
- 1 1/2 vanilla
- 1 sugar
- 1 strawberries
- 2
Instructions:
1. In the top of double boiler combine 1/3 Celsius sugar, flour, salt, egg yolks, milk, and 1 teaspoons vanilla. Cook, stirring constantly, until custard thickens.
2. Line bottom and sides of a baking dish (1 1/2 quart size) with vanilla wafers, alternate layers of custard mix, wafers, and berries.
3. Beat egg whites until stiff peaks form. Add the 1 T. sugar and remaining 1/2 teaspoons vanilla.
4. Spread meringue over custard, and bake in a 325, oven until meringue is nicely browned, 5-10 minutes.
Title: Traditional Melktert
Ingredients:
- 150 cake flour
- 90 raw brown sugar
- 90 butter
- 1 egg
- 600 cinnamon stick
- 1 vanilla pod
- 1 raw honey
- 60 cake flour
- 1 1/2 cornflour
- 1 1/2 butter
- 30 eggs
- 2
Instructions:
1. METHOD.
2. First bake the pastry base, and allow it to cool. If the base is filled before it is cool, it will go soggy.
3. PASTRY BASE.
4. Mix the butter and sugar vigorously until it is light in colour. It does not have to be smooth, the grainy texture of the sugar helps the crust to be more like biscuit than cake.
5. Add the egg and beat well.
6. Add the flour and beat until well blended and smooth.
7. Press into a spring-form cake tin or loose-bottom tin, making sure that the pastry comes at least 4cms (1 1/2 inches) up the side of the tin.
8. Bake at 180degC for 25mins. Remove from oven and allow to cool.
9. FILLING.
10. Put the milk, cinnamon stick, vanilla pod and butter into a saucepan and scald. (bring almost to the boil before removing from the heat.) Turn off the heat and allow the saucepan to remain on the hot stove plate for the cinnamon and vanilla flavours to steep.
11. Meanwhile, put the honey (or sugar) and eggs into a bowl and whisk vigorously, adding small amounts of the flours until you have a smooth and well-blended consistency.
12. Strain the hot milk, and pour onto the sugar and egg mixture while beating until all the ingredients are well blended.
13. Return to the saucepan, and simmer over a low heat, stirring constantly with a wooden spoon or wire whisk until the mixture is thick and creamy, taking care that it does not stick to the bottom of the saucepan.
14. Pour the mixture into the prepared and cooled pastry case, (which should still be in the tin), sprinkle lightly with ground cinnamon, and refrigerate until cold and set.
Title: Chewy Cocoa Brownies
Ingredients:
- 1 2/3 granulated sugar
- 3/4 butter
- 2 margarine
- 2 water
- 2 eggs
- 1 1/3 vanilla extract
- 3/4 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 3/4 powdered sugar
Instructions:
1. Preheat oven to 350°F Grease 13x9-inch baking pan.
2. Combine sugar, butter and water in large bowl. Srir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Stir in nuts. Spread into prepared pan.
3. Bake for 18-22 minutes, or until wooden pick inserted in center comes out slightly sticky. Cool in pan on wire racks. Sprinkle wirh powdered sugar.
Title: Ladyfingers
Ingredients:
- 1 egg
- 1/8 cream of tartar
- 2 sugar
- 1/2 vanilla extract
- 3 all-purpose flour
- 1 confectioners' sugar
Instructions:
1. Preheat the oven to 375°F with the rack at the upper level. Prepare a pastry bag with a #7 (5/8 inch) plain tip; butter and flour a reflective 12 x 8 inch baking sheet; sift the measured flour onto paper.
2. In a 3-cup bowl set in hot tap water, beat the egg white and cream of tartar to a soft foam with an electric hand mixer, then add the sugar and beat on medium speed to a very stiff meringue, with spaces left when the beaters are lifted out. Midway through the beating, add the vanilla extract.
3. Add the yolk and beat it in briefly, just enough to blend it evenly.
4. With a rubber spatula, fold in the sifted flour a fourth at a time, keeping it off the sides of the bowl where it can stick.
5. Pipe out rounded strips of batter 3 1/4 inches long x 3/4 inch wide, spacing them 1/2 inch apart. Hold the tip of the pastry bag slightly above the pan, so the batter falls slackly and doesn't bunch up or bulge; to stop the flow of batter and minimize "tails," press the pastry tip down and then lift up sharply as you finish each strip.
6. Sift on a layer of confectioners' sugar, sprinkling each ladyfinger twice.
7. Bake 10 minutes, rotate the pan, and bake 2 to 4 more minutes, until very pale tan on top and firm to the touch. Cool on a rack.
Title: Creamsicle Cake - Jello Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 orange gelatin
- 1 1/4 vanilla instant pudding mix
- 2 milk
- 1 vanilla
- 1 Cool Whip
- 1
Instructions:
1. Bake cake as directed in 9x13 inch pan.
2. When done, use fork to punch holes around the entire top of cake.
3. Let cool.
4. In bowl, mix 1 box gelatin, 1 cup hot water, and 1 cup cold water. Allow the gelatin to thicken.
5. Pour over the top of cake and refrigerate 2-3 hours.
6. Mix remaining box of gelatin, pudding, milk and vanilla together.
7. Beat well.
8. Fold dessert topping into mixture and spread on top of cake.
9. Keep refrigerated.
10. If you cannot find orange cake mix, use a box lemon and add 1 small envelope of orange drink mix (kool aid) to the batter.
Title: Self-Saucing Peach Pudding
Ingredients:
- 1/3 butter
- 1 all-purpose flour
- 3/4 white sugar
- 1 baking powder
- 1 cinnamon
- 3/4 milk
- 4 nectarines
- 3/4 brown sugar
- 1/2 cinnamon
Instructions:
1. In 2 litre (8 cup) baking dish, melt butter in 350 deg.
2. oven.
3. In bowl, whisk together flour, sugar, baking powder and cinnamon until well blended; whisk in milk until smooth.
4. Pour over melted butter and whisk until well blended.
5. For the sauce, in saucepan, over medium-high heat, bring peaches, brown sugar and cinnamon to a boil.
6. Simmer for 2 to 3 minutes.
7. Pour over batter.
8. Do not stir.
9. Bake for 30 to 35 minutes or until cake has risen to top and is puffed and golden.
10. Serve warm.
Title: Green Tea Almond Cookies
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1 raw sugar
- 1/2 honey
- 1 canola oil
- 1/3 butter
- 3 shortening
- 1 egg
- 1 vanilla
Instructions:
1. Preheat oven to 350 degrees.
2. Combine flour, baking powder and salt and contents of the two Elmstock green tea bags in a bowl
3. In a mixing bowl blend butter, oil, sugar or honey well by hand or with an electric mixer
4. Add egg and vanilla and beat until smooth.
5. Add the flour mixture gradually until al ingredients are well blended
6. Store covered in the refrigerator for an hour.
7. Grease baking sheet.
8. Drop one tablespoon mounds two inches apart on baking sheet
9. Press an almond sliver in center of mound (optional).
10. Bake for 15 minutes until light golden brown.
11. Cool and serve.
Title: Watermelon Coconut Cake
Ingredients:
- 1 seedless watermelon
- 1 1/2 sweetened coconut
- 3 fresh raspberries
Instructions:
1. Using a long, thin bladed knife, cut a round slice vertically through the watermelon from top to bottom making an 8" cylinder with rind on top and bottom. Cut off and discard rind from both ends. Cut watermelon into 3 equal round slices, each about 1 1/2" thick; reserve remaining watermelon for use at another time.
2. Place 1 round melon slice on 10" round serving platter; top with 1/3 of the coconut, then 1 cup of the raspberries. Repeat layers.
3. Top with remaining watermelon slice. Garnish top with a spoonful of coconut and a few raspberries. Arrange remaining coconut and raspberries on platter around "cake.".
4. To serve, cut into 8 equal wedges and serve upright.
Title: Chocolate Sparkle Puffs
Ingredients:
- 3 caster sugar
- 2/3 chocolate
- 50 cocoa powder
- 2
Instructions:
1. Preheat oven to 120°C ( 250°F ).
2. Line biscuit or flat baking trays with baking paper.
3. Beat the egg whites until firm peaks form.
4. Slowly add the sugar, one spoon at a time. Mix until stiff and glossy.
5. Fold in the grated chocolate and the cocoa powder.
6. Spoon into small mounds (1 -2 teasoons) or pipe onto the trays. Top with the sprinkles or the chopped nuts.
7. Bake 1 1/2 hours until dry and firm.
8. Allow to cool in the oven.
9. Store in an airtight container.
Title: Dirt
Ingredients:
- 2 cream cheese
- 8 margarine
- 1/2 powdered sugar
- 1 milk
- 3 1/2 French vanilla instant pudding
- 2 -3 Cool Whip
- 12
Instructions:
1. Grind up oreos in a food processor until the consistency of dirt.
2. Beat cream cheese, margarine and powdered sugar until smooth, set aside.
3. Beat milk and pudding as directed on package.
4. Fold in Cool Whip, set aside.
5. Combine mixed ingredients (other than oreos) to make one mixture.
6. Layer oreo crumbs"dirt" with this mixture, beginning and ending with"dirt".
7. For kids: Make dessert in a sterilized 8" flower pot and decorate the top of dish with gummy-worms.
8. Cover and refrigerate overnight.
Title: Jewish Apple Cake
Ingredients:
- 3 unsifted all-purpose flour
- 2 1/2 sugar
- 3 baking powder
- 1/2 salt
- 1 real vanilla
- 2 1/2 eggs
- 4 apples
- 1/2 cinnamon
- 4 sugar
- 4
- 5
Instructions:
1. Beat together until smooth--flour, 2 1/2 cups of sugar, baking powder, salt, vanilla, oil, eggs, and juice. Then in a separate bowl, mix apples, cinnamon, and sugar.
2. Layer the batter and apples in a greased tube pan.
3. **pour some batter--then layer it with apples--then switch back and forth until it is all used up**.
4. Bake in oven at 350° for 1 1/2 hours to 1 3/4 hours.
Title: Ritner Family Mayonnaise Cake With Raspberries
Ingredients:
- 3 flour
- 1 1/2 sugar
- 2/3 cocoa powder
- 2 1/4 baking powder
- 1 1/2 baking soda
- 1 1/2 mayonnaise
- 1 1/2 water
- 2 instant coffee
- 1 1/2 vanilla
- 1 raspberries
- 1 water
- 1 sugar
Instructions:
1. Mayonnaise Cake - Preheat oven to 350°F Grease and flour two 8 inch cake pans or one 9X13 cake pan. Set cake pans aside.
2. In a large bowl, sift together flour, sugar, cocoa, baking powder and baking soda.
3. Add the water/instant coffee mixture, and stir until moistened.
4. Add the mayonnaise and the vanilla, and mix well. Mixture will be thick and"goopy". Pour into prepared cake pans and bake for 25-30 minutes.
5. A toothpick inserted into the cake should come out with no raw batter on it, but with some moist crumbs when the cake is done.
6. Remove cake from oven and allow to cool completely on a wire rack before topping.
7. Raspberry Sauce - In a small saucepan, combine sugar and water. Bring to a boil over medium-high heat. Reduce heat.
8. Add 1/8 cup of the raspberries, well mashed, to the sugar/water mixture.
9. Simmer over medium-low heat until mixture has reduced by 2/3. The finished syrup will easily coat the back of a spoon, and be very sticky when it cools.
10. Remove syrup from stove and allow to cool slightly. Strain through a seive to remove the seeds.
11. Assembling the Cake - Using a pastry brush or a spoon, brush the bottom of each layer of the cooled cake with the raspberry syrup.
12. Place the bottom layer upside down on a plate.
13. For a two layer cake, crush half the remaining raspberries and spoon over the bottom layer of the cake.
14. Top with the remaining layer of the cake, placing it upside down.
15. For the top layer, or a single layer cake, follow the directions from this point:
16. On the side of the cake coated with raspberry syrup, arrange the remaining whole raspberries in a pleasing pattern.
17. Brush or spoon each whole raspberry with some of the raspberry syrup.
18. Allow the cake to sit for 30 minutes before serving.
Title: Gluten-Free Cardamom Shortbread
Ingredients:
- 1 unsalted butter
- 1 1/2 icing sugar
- 1 egg
- 2 ground cardamom
- 1/4 salt
- 1 pistachio nuts
- 3
Instructions:
1. In large bowl, beat butter with sugar until light; beat in egg. In separate bowl, whisk together rice flour, cardamom and salt ; stir into butter mixture in 2 additions to make smooth dough. Cover and refrigerate until firm, about 1 hour.
2. Roll by 1 tbsp (15 mL) into balls. Place, 2 inches (5 cm) apart, on 2 parchment paper-lined rimless baking sheets. With fork, flatten to about 1/2-inch (1 cm) thickness. Sprinkle with pistachios.
3. Bake in top and bottom thirds of 325°F (160°C) oven for 17 to 20 minutes, rotating and switching pans halfway through, or until firm to the touch and edges are light golden. Let cool on pans for 2 minutes. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.).
Title: Trifle from the Plaza Hotel
Ingredients:
- 1 ladyfingers
- 1/4 sweet sherry
- 1 strawberry gelatin
- 2 hot water
- 3 sugar
- 1/3 vanilla
- 2 pistachio nut
- 1
- 1/2 - 1
Instructions:
1. Split ladyfingers and arrange on a cookie sheet. Drizzle the sherry over them and allow to stand.
2. Dissolve gelatin in hot water in a bowl and chill until syrupy.
3. Arrange half the ladyfingers in the bottom of a 6-cup crystal bowl. Pour gelatin syrup over and chill until the gelatin is firm.
4. Beat the egg yolks in a heavy saucepan until light. Add sugar gradually, beating all the while until mixture is light and lemon-colored.
5. Stir in cream and vanilla.
6. Cook, stirring constantly, over a very low heat or over simmering water, until the mixture coats a metal spoon. Pour sauce immediately into a chilled bowl and cover the surgace with transparent wrap.
7. Chill thoroughly.
8. Arrange remaining ladyfingers in the bowl on top of the set gelatin and pour the chilled custard over it. Chill until serving time.
9. Garnish with a puff of sweetened whipped cream and sprinkle chopped pitaschio nuts around the rim of the trifle.
Title: Chocolate Bread Pudding
Ingredients:
- 6 bittersweet chocolate
- 6 eggs
- 2 heavy cream
- 2 sugar
- 1 1/4 vanilla extract
- 1 1/4
- 1/2
- 2
Instructions:
1. Preheat oven to 350°; butter a medium baking pan.
2. Arrange bread pieces in the baking dish; scatter the chocolate over the bread.
3. Whisk together the eggs, egg yolks, cream, milk, sugar, and vanilla; pour evenly over the bread and chocolate.
4. Lightly pat the bread down in the custard.
5. Let sit for 5-10 minutes; then stir and pat back down again, keeping the chocolate well distributed.
6. A bit of the bread should remain above the custard.
7. Bake for 35 minutes or until slightly puffed and golden with oozing chocolate; serve warm.
Title: Fruit Compote
Ingredients:
- 4 mcintosh apples
- 2 bartlett pears
- 2 1/2 rhubarb
- 1/3 water
- 2 brown sugar
- 1 pure maple syrup
- 1 1/3 golden raisins
- 1 pecans
Instructions:
1. Combine the fruit, except the raisins and place them in a large pot. Add water, then brown sugar and maple syrup.
2. Bring to a boil, and then let simmer for 25 minutes, stirring frequently to avoid stickiness at the bottom of the pot.
3. After 25 minutes add raisins for another 10 minutes. After the ten minutes are up, take the pot off the stove to let cool.
4. When cooled completely, add chopped pecans. Serve lukewarm or cold as a dessert. You can also serve cold over your favourite ice cream, or as a topping for plain yogurt.
Title: Nesquik Nibbles (Low Fat, High Protein)
Ingredients:
- 1 all-purpose flour
- 1/4 baking soda
- 1/8 salt
- 5 butter
- 2/3 margarine
- 1/3 brown sugar
- 1/3 low-fat vanilla yogurt
- 1 plain low-fat yogurt
- vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Spray 2 baking sheets with cooking spray.
3. Combine flour, baking soda and salt in small bowl, set aside.
4. Combine butter, Nesquik and sugar in medium bowl until mixture resembles coarse sand.
5. Stir in yogurt and vanilla extract.
6. Stir in flour mixture until combined.
7. Drop by rounded teaspoon onto prepared baking sheets.
8. Bake for 8 to 10 minutes or until edges appear done and middles are almost set.
9. Cool on baking sheets for 2 to 3 minutes, remove to wire racks to cool completely.
10. TWIST IT UP!
11. Turn these Nibbles into a fun and extra delicious treat with extra protein.
12. Just use a spoonful of peanut butter sandwiched between two Nibbles.
Title: Coconut & Pineapple Sorbet
Ingredients:
- 400 coconut cream
- 1 pineapple
- 2 -3 honey
Instructions:
1. Peel, core, and chop pineapple into inch chunks.
2. Transfer to a blender, add in coconut cream, and honey.
3. Process until smooth.
4. Pour into a deep tray, cover and put in the freezer for 4 hours or until slushy but not totally frozen.
5. Take it out of the freezer, whisk, and return to the freezer for another 4 hours or until fully set.
6. Serve with additional fruit and mint leaves.
Title: Hawaiian Bread Pudding
Ingredients:
- 1/2 Carnation Evaporated Milk
- 2 butter
- 3/4 coconut
- 6 vanilla extract
- 8 nutmeg
- 3 cinnamon
- 1/3 sugar
- 1/3
- 2
Instructions:
1. Mix egg yolks, sugar and butter together.
2. Add milk slowly. Add bread, coconut, vanilla, nutmeg and cinnamon.
3. Use baking pan (greased) and bake at 350 degrees for 45 minutes.
4. Serves 8.
Title: WHITE MOON CAKE - Three Layer
Ingredients:
- 3 cake flour
- 2 sugar
- 3 baking powder
- 1 milk
- 1/2 salt
- 1 vanilla
- 2/3 butter
- 5 other shortening
- 1 fresh lemon rind
- 2 lemon juice
- 4 confectioners' sugar
- 4 1/2 sugar
- 1 water
- 1/2
- 2 1/4
- 2
Instructions:
1. For cake: Preheat oven to 325ºF.
2. Sift cake flour once, measure, add baking powder, salt, then sift together 3 times.
3. Cream butter, add sugar gradually; Creaming together until light and fluffy.
4. Add flour mixture, alternately with milk, a small amount at a time; Beat after each addition until smooth.
5. Add vanilla, then fold in egg whites.
6. Bake in 3, nine inch layer pans in preheated slow oven 325ºF for 15 minutes, then increase heat slightly to 350ºF and bake 15 minutes longer or until toothpick inserted in center comes out clean.
7. Cool cake completely on wire racks.
8. Prepare Lemon pudding (Cooked not instant): In a medium size sauce pan mix contents of pudding box with 1/2 cup sugar and 1/4 cup water.
9. Stir in 2 egg yolks and an additional 2 cups water; Cook over medium heat, stirring constantly until mixture comes to a full bubbling boil.
10. Remove from heat and cool 5 minutes stirring twice then cool to room temperature.
11. Fill cake with Lemon pudding between the layers and frost with Moon Glow Lemon Frosting.
12. To make Moon Glow Lemon Frosting: Add lemon rind and juice to yolks; Mix and add sugar; Beat until smooth.
13. Note: For those afraid of eating raw egg you can do this to make the egg yolks safe: In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk); cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160 degrees F, as measured with an instant read thermometer. Immediately place the saucepan in ice water and stir until the yolk mixture is cool; proceed with the recipe.