lumicero/recipes-ing2inst huggingface dataset:
Title: Memory Lane Mayonnaise Cake
Ingredients:
- 1 dates
- 1 baking soda
- 1 hot water
- 1 flour
- 2 salt
- 1/2 sugar
- 1 mayonnaise
- 1 vanilla
- 1
Instructions:
1. Grease a loaf or an Angel food cake pan.
2. Mix sugar, mayonnaise and vanilla in large bowl.
3. Sift together the flour and salt.
4. Dissolve baking soda in hot water and pour over dates and nuts if using them. (If not using dates and nuts just add the plain baking soda and water mixture to the batter). Combine all and beat until well blended.
5. Pour into prepared cake pan.
6. Bake 1 hour at 350°F.
7. NOTE: If you do not use the dates and nuts, cake will take less baking time.
8. Depending on your oven, approximately 30 minutes less time.
9. If you prefer a chocolate cake add 3 tbsp unsweetened cocoa powder to the flour before sifting.
Title: Apfelküchlein (Deep Fried Apple Cookies)
Ingredients:
- 4 -5 sour apples
- 4 sugar
- 1 lemon
- 4 white flour
- 1 1/2 ground hazelnuts
- 1/2 salt
- 2 apple cider
- 5 eggs
- 2 confectioners' sugar
- 1
Instructions:
1. Peal the apples and remove the core. Cut each apple into rings, each about 1/2-inch (1 cm) thick; set aside.
2. Add 3 tablespoons of sugar to the lemon juice, brush the lemon/sugar mixture over the apples and set them aside for about 30 minutes.
3. In a bowl, mix together flour, hazelnuts, salt, one tablespoon of sugar and the vanilla sugar. Add apple cider and stir well. Add both egg yolks and one teaspoon oil, and mix well. Leave the dough alone for about 30 minutes.
4. Add a pinch of salt to the egg whites and beat until stiff. Carefully mix it with the dough.
5. Heat the dry-frying oil in a frying pan to 375°F (190°C).
6. Dip one coated ring of apple at a time into the dough and fry it immediately in the oil on both sides until lightly browned.
7. Drain off excess oil.
8. Dust cookies with confectioner's or cinnamon sugar while still warm, and serve them immediately. But they also taste good cold, especially if served with warm vanilla sauce.
Title: Patty's Cake With Espresso-Caramel Sauce
Ingredients:
- 7 butter
- 1/4 Bourbon
- 1 1/2 eggs
- 1/4 vanilla
- 2 cake flour
- 1 sugar
- 2 baking soda
- 1 1/2 salt
- 1 sugar
- 1/4 water
- 1 heavy cream
- 1/3
- 1/2
- 3
Instructions:
1. Grease and flour 2 81/2 by 41/2 inch loaf pans.
2. Put the chocolate, butter and coffee in a large heavy saucepan.
3. Place over low heat, stirring constantly until chocolate is melted, then stir vigorously until mixture is smooth and blended.
4. Set aside to cool for 10 mins, then beat in the bourbon eggs and vanilla.
5. Sift dry ingredients and beat into the chocolate mixture until well blended.
6. Divide batter between pans and bake in a 275* oven for 50 mins, until a wooden skewer comes out clean.
7. Cool in pans for 15 mins, then turn out onto racks to cool completely. Serve with whipped cream, creme fraiche or Expresso Caramel Sauce.
8. "Espresso caramel sauce.".
9. Whisk the sugar into water and pour into heavy bottom saucepan.
10. Stir over med heat until sugar is dissolved, increase heat and bring to a boil. Do not stir, but wash down sides of pan frequently with a brush dipped in water.
11. Meanwhile heat the cream to a simmer in another pan.
12. When sugar begins to caramelize, lift pan carefully and swirl mixture to even caramelization.
13. Boil until syrup is a beautiful brown color, about 3-4 mins.Remove from heat and set pan in sink.
14. Slowly pour cream into the syrup , whisking to combine. Be Careful as it may splatter.!
15. Stir in espresso and stir until smooth.
16. If mixture starts to harden, return to low heat and whisk until dissolved.
Title: Chocolate Bars - (Bar Cookie)
Ingredients:
- 3/4 shortening
- 1 sugar
- 1 egg
- 1/4 salt
- 2 milk
- 2 vanilla
- 1/2 cake flour
- 2
Instructions:
1. Heat oven to 375.
2. Cream the shortening.
3. Gradually add sugar.
4. Add well beaten egg, salt, chocolate, milk and vanilla.
5. Gradually add flour.
6. Put bar plate in cooky press and fill press.
7. Make long strips on ungreased Mirro Aluminum Cooky Sheets and cut into desired lengths.
8. Bake 8-10 minutes.
Title: Mochi Cake
Ingredients:
- 1 sugar
- 2 1/2 baking powder
- 2 butter
- 1/2 margarine
- 3 milk
- 5 eggs
- 2 vanilla
- 1 flaked coconut
- 1
Instructions:
1. Preheat electric oven to 350°F
2. Grease a 13 x 9 x 2-inch pan.
3. In a large bowl, combine mochiko, sugar, and baking powder.
4. Add remaining ingredients; mix well.
5. Pour into prepared pan.
6. Bake for 1 hour; cool.
Title: Triple Fruit Cookies
Ingredients:
- 2/3 brown sugar
- 1/3 butter
- 1/4 light corn syrup
- 2 vanilla extract
- 1 egg
- 1 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 cinnamon
- 1/2 salt
- 1/4 allspice
- 1/4 dried cranberries
- 1/4 dried cherries
- 1/4 sweetened flaked coconut
- 1/4
Instructions:
1. Preheat oven to 350.
2. Place sugar and butter in mixing bowl and beat until well-creamed.
3. Add corn syrup, orange juice, vanilla, and egg and beat until well combined.
4. Combine flour and next five ingredients.
5. Add flour mixture to butter mixture and stir until just combined.
6. Add dried fruits and coconut and stir gently.
7. Drop dough by rounded teaspoonfuls on ungreased baking sheets about 2 inches apart.
8. Bake at 350 for 12 minutes or until golden.
9. Cool on pan 1 minute and then remove to wire racks.
Title: Baked Figs With Honey and Whiskey Sauce
Ingredients:
- 1/4 hazelnuts
- 1/4 honey
- 1/4 fresh figs
- 8 fresh figs
- mint sprig
Instructions:
1. Toast hazelnuts in a 400-degree oven for 5 minutes. Put them in a tea towel and rub them against each other to remove skins. Chop and set aside. Raise oven temperature to 500 degrees F.
2. Combine honey and Scotch whiskey in a small sauce pan and bring to a boil, stirring. Turn off heat.
3. Meanwhile, cut off stems of figs then cut in half, lengthwise. Spray an gratin dish large enough to hold all the figs in one layer with butter-flavor spray. Put in figs, cut side up. Drizzle with honey-Scotch mixture. Sprinkle with hazelnuts.
4. Bake 7 to 10 minutes, depending on size, or just until they soften but are not falling apart. Cool to warm and put 4 to 6 fig halves on each of 4 serving plates. Spoon pan juices over figs. If desired, put a mint sprig in the middle.
Title: Cake Mix Cobbler
Ingredients:
- 2 margarine
- 1
- 18
Instructions:
1. Spread 2 cans any flavor pie filling in bottom of 9 x 13 pan.
2. Sprinkle with cake mix.
3. Pour melted margarine over the cake mix.
4. Bake at 350F for 50 minutes.
5. Top with Cook Whip or whipping cream when cooled, if desired.
Title: Pumpkin Polenta Cake
Ingredients:
- 2 canned pumpkin puree
- 2 canola oil
- 4 eggs
- 1 Splenda granular
- 1/2 baking soda
- 1/2 salt
- 2 pumpkin pie spice
- 1 plain fat-free yogurt
- 2 fat free sour cream
- cornmeal
Instructions:
1. DIRECTIONS:
2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a blender or food processor, blend pumpkin, oil, and eggs. Mix in the sweetener, baking soda, salt, pumpkin pie spice (optional cocoa powder). Blend until smooth, and transfer to a medium bowl. Mix yogurt (milk) and polenta into the pumpkin mixture. Pour into the prepared baking dish.
3. Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool slightly before slicing.
Title: Coconut Cream Pound Cake
Ingredients:
- 1 butter
- 1/2 shortening
- 2 1/2 sugar
- 5 eggs
- 3 flour
- 1/2 baking powder
- 1 cream of coconut
- 1 fresh lemon rind
- 1 vanilla extract
Instructions:
1. Preheat oven to 350*.
2. Cream butter and shortening.
3. Gradually add sugar; beating until light and fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Combine flour and baking powder; add to creamed mixture alternating with cream of coconut, beginning and ending with flour mixture.
6. Stir in lemon rind and vanilla.
7. Pour batter into greased and floured 10" tube pan.
8. Bake at 350* for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean.
9. Cool in pan for 10-15 minutes; remove from pan and cool completely on wire rack.
Title: Lemon Snowflake Cookies
Ingredients:
- 1 Cool Whip
- 1 egg
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients.
3. Drop by balls in powdered sugar.
4. Bake on greased cookie sheet at 350 degrees for 10 minutes.
Title: Chocolate Decadence With Warm Raspberry Sauce
Ingredients:
- 1 water
- 1 sugar
- 3 butter
- 1 1/4 eggs
- 6 heavy cream
- 1 sugar
- 2 fresh raspberries
- 2 sugar
- 1/2 water
- 2
Instructions:
1. Preheat oven to 350°.
2. Line a springform pan with parchment or wax paper and brush with melted butter.
3. Wrap bottom and sides of pan in aluminum foil to prevent leaks.
4. Place springform pan in a larger pan.
5. In a medium saucepan over high heat, bring water and 2/3 cup sugar to a boil; remove from heat.
6. Add chocolate and butter; stir to melt (consistency should be smooth; add a little melted butter if necessary).
7. Set aside and allow to cool.
8. With electric mixer, whip eggs and remaining 1/3 cup sugar at high speed until light and fluffy, about 3 minutes.
9. Gently fold chocolate mixture into eggs.
10. Spoon batter into prepared pan.
11. Pour very hot water into larger pan to come halfway up side of springform pan.
12. Bake for 40 minutes or until the top feels firm; set aside and cool 4 to 6 hours.
13. To unmold cake, gently heat bottom of springform pan over a small flame or stove top.
14. Cut around the edges; remove sides of pan.
15. Invert onto a serving plate.
16. Gently remove pan bottom and parchment.
17. With electric mixer, whip cream and 2 tablespoons sugar to a thick, frosting-like consistency; spread or pipe on cake.
18. For the warm raspberry sauce, combine the berries, 1/2 cup sugar and water to a boil.
19. Turn down temperature; cook 20 minutes over very low heat.
20. Purée in blender and strain mixture through a fine sieve to remove seeds, if desired.
21. To serve, cut cake into slices and place a slice on a dessert plate.
22. Drizzle top and plates with the warm sauce.
Title: Rhubarb-Strawberry Cobbler
Ingredients:
- 1 1/4 sugar
- 3 flour
- 1 1/2 cinnamon
- 1 1/2 rhubarb
- 6 strawberries
- 3 flour
- 1 1/2 sugar
- 3 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1/4 margarine
- 3 buttermilk
- 1
Instructions:
1. FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind.
2. Add rhubarb and strawberries; toss well.
3. Spread mixture in 13 x 9 in. (3.5 L) baking dish.
4. Bake in 400F(200C) oven 10 minutes.
5. TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt.
6. Using fingers or two knives, cut in margarine until mixture resembles small peas.
7. With fork, stir in buttermilk just until soft dough forms.
8. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling.
9. Bake in 400F(200C) oven 25 minutes or until topping is golden brown and has risen.
Title: Lemon Nut Bars
Ingredients:
- 2 flour
- 1/2 butter
- 1/4 brown sugar
- 3 eggs
- 1/3 brown sugar
- 1/2 salt
- 3/4 walnuts
- 1 coconut
- 2 lemon juice
- 1 lemon zest
Instructions:
1. 1st layer:
2. Mix flour, butter and brown sugar.
3. Press into a 13x9x2 pan.
4. Bake 10 minutes at 400 degrees Fahrenheit.
5. 2nd layer:
6. Mix eggs, brown sugar, salt, walnuts, coconut, lemon juice and lemon zest.
7. Pour over 1st layer.
8. Bake 25 minutes at 400 degrees Fahrenheit.
9. Do not cut into bars until cool.
Title: Fondant a l'Orange (orange cake)
Ingredients:
- 3 eggs
- 3/4 granulated sugar
- 1/2 flour
- 4 flour
- 1 baking powder
- 2/3 unsalted butter
- 2 oranges, juice and zest of
- 2 orange
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. In bowl beat eggs.
3. Stir in sugar, flours, baking powder, butter and orange zest.
4. Pour into 9-inch round greased cake pan and bake for 35 minutes or until a wooden pick inserted in center comes out clean.
5. Unmold while still warm and sprinkle with orange juice mixed with orange liqueur.
6. Slice an orange thinly for decoration.
7. Place in center of cake.
Title: Christopher's Favorite Carrot Cake
Ingredients:
- 2 flour
- 2 baking soda
- 1/2 salt
- 2 cinnamon
- 1 1/2 sugar
- 2 eggs
- 4 vanilla
- 2 carrots
- 3 cream cheese
- 8 vanilla
- 2 butter
- 1 powdered sugar
- 8 pecans
- 1/2
Instructions:
1. Combine first 4 ingredients.
2. Mix oil and sugar.
3. Add dry ingredients.
4. Add carrots and eggs, alternately.
5. Add vanilla.
6. Bake in a rectangular glass dish at 375F for 45 minutes.
7. Insert toothpick to check doneness.
8. Icing:
9. Beat together icing ingredients and spread on cooled cake.
10. Cover and refrigerate cake.
11. Enjoy!
Title: Individual Chocolate Cake Fondant
Ingredients:
- 6 dark semi-sweet chocolate
- 5 butter
- 4 eggs
- 3 sugar
- 4 flour
- 3
Instructions:
1. Preheat oven to 350°F.
2. Chop the chocolate up into smaller pieces and melt butter and chocolate in separate bowls over broiler.
3. (Sometimes when I'm lazy I just put them together in the microwave at 50% power and stir every 30 seconds).
4. Mix eggs& sugar well, then add flour to the eggs and sugar, and mix together.
5. Stir melted butter& chocolate together (If you melted them separately).
6. Pour in chocolate/butter mixture into sugar mixture and stir to combine, but don't over-mix.
7. Pour final mix into individual tin baking cups (muffin tins, or cleaned-out tuna cans work really well too).
8. Bake at 350°F for 8 minutes NO LONGER THAN 8 MINUTES.
9. Remove from oven and let cool for 5 minutes before turning out.
10. Serving suggestion: Plate with raspberry sauce and sprinkle with powered sugar, or topped with espresso ice cream, or bring 1 and 1/2 cups red wine, lemon zest and cinnamon to a boil, then reduce by 50%.
Title: Nesselrode Sauce
Ingredients:
- 8 cherries in syrup
- 1/2 orange marmalade
- 1/2 candied ginger
- 1/2 dark rum
- 1/2
Instructions:
1. Place all ingredients in a saucepan.
2. Heat over medium heat, stirring constantly, until the pineapple is cooked through and the sauce is thick and syrupy (about 5- 10 minutes).
3. Store sauce in a covered container in the refrigerator for up to a week (if it lasts that long).
Title: Mean Chef's Classic Shortbread Cookies
Ingredients:
- 8 unsalted butter
- 1/2 granulated sugar
- 1/2 salt
- 10 all-purpose flour
Instructions:
1. Line two baking sheets with parchment.
2. Combine butter, sugar and salt in a stand mixer (use paddle attachment).
3. Mix on low speed until the butter combines with the sugar, but isn't perfectly smooth, 1-2 minutes.
4. Add flour and mix on low, scraping frequently, until dough has just about pulled together, about 3 minutes.
5. Don't overmix.
6. Roll dough on a lightly floured surface to a uniform 1/4 inch.
7. Cut dough into bars or squares with a sharp knife or use a cookie cutter.
8. Reroll scraps- refrigerate dough if it becomes sticky.
9. Arrange on baking sheets and refrigerate until chilled- about 20 minutes.
10. Position racks in the upper and lower thirds of the oven and preheat to 300 degrees.
11. Bake cookies until golden on the bottom and edges and pale to golden on the top- 30 minutes to 1 hour.
12. Rotate baking sheets every 15 minutes.
13. Cool.
14. Variations: Brown sugar and oatmeal- use brown sugar in place of white and add 1/2 cup quick cooking oats with the flour.
15. Chocolate dipped espresso- Add 2 Tbl finely ground espresso coffee beans with the flour.
16. Dip half of each cooled cookie into melted chocolate (9 oz semisweet chocolate melted with 1 Tbl vegetable shortening).
17. Place cookies on parchment line sheetpan to set up- 2 hours.
18. Orange-Hazelnut- Add 2 1/2 oz (1/2 cup) skinned, toasted and finely ground hazelnuts (use food processor) and 2 tsp (loosely packed) finely grated orange zest from 1 orange along with the flour.
Title: Birthday Banana
Ingredients:
- 1 banana
- 1/2
Instructions:
1. Get a banana and spread the chocolate frosting on it.
2. Then add sprinkles on top.
Title: Basic Butter Cake
Ingredients:
- 250 butter
- 1 vanilla extract
- 1 1/4 caster sugar
- 3 eggs
- 2 1/4 self-raising flour
- 3/4 milk
Instructions:
1. Preheat oven to 180dc/160dc fan-forced. Grease deep 22cm round or 19cm square cakepan. Line base with baking paper.
2. Beat butter, extract and sugar in medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour and milk, in two batches.
3. Spread mixture into pan; bake about 1 hour. Stand case in pan 5 minutes before turn, top-side up onto wire rack to cool.
Title: Dark and Stormy Sundaes
Ingredients:
- 2 butter
- 3 bananas
- 3 brown sugar
- 1/2 dark rum
- 1 lime juice
- 1 vanilla ice cream
- 12 coconut
- 4 pineapple tidbits
- 1/2
- 3/4
Instructions:
1. In a large skillet, melt the butter over a medium-high flame.
2. Add the bananas and cook, stirring, 3 minutes until they begin to soften.
3. Sprinkle the bananas with brown sugar and cook, stirring, 2 minutes more.
4. Remove the skillet from the heat; add the rum.
5. Return the skillet to the heat. Standing back, carefully ignite the rum with a long wooden match. When the flame burns out, add the lime juice.
6. Divide the bananas and sauce between four large martini glasses or dessert bowls.
7. Top each serving with the ice cream, crushed cookies, whipped cream, coconut, and pineapple.
Title: Easy Boston Cream Cake
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 instant vanilla flavor pudding and pie filling
- 3 milk
- 1 powdered sugar
- 1 margarine
- 2 powdered sugar
- 1/4 vanilla
- 1/4 hot water
- 1/2
- 1
- 1/2
- 1/4
Instructions:
1. Prepare batter for cake layer as directed on box and bake as directed using (2) 8 round baking pans. Remove one layer from pan and cool.
2. Beat pudding mix, cold milk, powdered sugar and cocoa until blended and thickened.
3. Spread pudding between layers.
4. Spread with Chocolate Glaze. Cover and refrigerate.
5. Chocolate Glaze: Blend melted butter and cocoa.
6. Stir in powdered sugar and vanilla.
7. Stir in water, 1 tablespoons at a time, until glaze is desired consistency.
8. Beat until smooth and use immediately.
Title: Grilled Bananas With Honey-Rum Glaze for Camping or at Home
Ingredients:
- 2 dark rum
- 2 honey
- 1 cinnamon
- 4 bananas
- 1 chocolate ice cream
Instructions:
1. In bowl, blend rum, honey and cinnamon. Reserve (I do this before we go and put it in a tupperware container).
2. Over direct heat grill bananas, cut-side down for 3 min, or until bananas get obvious grill marks.
3. Turn bananas and brush with honey-rum mixture. Continue grilling, with lid down, for five minutes or until bananas are cooked throughout.
4. Remove and serve immdiately with ice cream.
Title: Ellie Krieger's Dark Chocolate Mousse
Ingredients:
- 1 silken tofu
- 3 bittersweet chocolate
- 1/4 water
- 1/4 brandy
- 1 heavy cream
- 1/2
- 1/4
- 1 1/4
Instructions:
1. In a blender or food processor, puree the tofu until it is smooth.
2. Put the chopped chocolate, cocoa powder, 1/4 cup water and brandy in a saucepan or heat-proof bowl fitted over a pot containing 1-inch barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in 1/2 cup of sugar, a little at a time, until smooth.
3. Add the chocolate mixture to the tofu and puree until smooth and well blended. Spoon the mousse into serving dishes, cover and refrigerate for at least 1 hour.
4. Whip the cream with a beater. When the cream is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve.
5. Yield: 5 servings (serving size 1/2 cup of mousse, 1 tablespoon whipped cream and 1/4 teaspoon shaved chocolate.
Title: 1940s Vinegar Cake ( Egg Free)
Ingredients:
- 6 self-rising flour
- 3 margarine
- 3 sugar
- 1/4 milk
- 1 white vinegar
- 1/2 bicarbonate of soda
- 3 -4 chocolate chips
Instructions:
1. cream together sugar and margarine.
2. add together in a bowl milk, vinegar and bicarbinate allow it to froth then add the liquid and flour mixing slow to the sugar and margarine add your chosen from list and bake in a greased 7 inch tin or place in muffin cases until mixture has gone.
3. cook cake for 1 hour and muffins until golden brown and firm on top.
Title: Individual Rhubarb Crumbles With Ginger Ice Cream
Ingredients:
- 1 vanilla ice cream
- 2 candied ginger
- 1 rhubarb
- 1/4 brown sugar
- 1/2 ginger
- 1/4 cinnamon
- 1/4 nutmeg
- 1 butter
- 1 oatmeal
- 1/2 flour
- 1/2 brown sugar
- 1/2 kosher salt
- 1/2 butter
- 1/4
Instructions:
1. Ice Cream: Soften ice cream. Beat in candied ginger and refreeze.
2. Preheat oven to 375.
3. Combine rhubarb, brown sugar, ginger, cinnamon, nutmeg, grated orange rind and butter in a bowl. Spoon mixture into 4 well buttered 1 cup dishes.
4. Combine oatmeal, brown sugar and salt in a medium bowl. Cut in butter until mixture resembles coarse bread crumbs. Sprinkle generously over fruit.
5. Bake for 30 - 40 minutes or until top is golden and juices are bubbling.
Title: Pineapple With Basil and Mint
Ingredients:
- 6 fresh pineapple chunks
- 1/4 fresh basil
- 1 sugar
- 2 of fresh mint
- 2 lemon juice
- 1/4 vanilla
Instructions:
1. Combine all ingredients in a pretty serving dish.
2. Cover and refrigerate at least 30 minutes or up to 4 hours.
3. Serve with toothpicks and garnished with a basil or mint sprig.
Title: Italian Christmas Frosted Cookies
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 1 ricotta cheese
- 2 vanilla extract
- 4 all-purpose flour
- 1 salt
- 1 baking soda
- 1/4 butter
- 3 -4 confectioners' sugar
- 1/2 vanilla extract
- 3 -4 milk
Instructions:
1. In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition.
2. Beat in ricotta and vanilla.
3. Combine flour, salt and baking soda; gradually add to creamed mixture.
4. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned.
5. Remove to wire racks to cool.
6. In a bowl, cream butter, sugar and vanilla. Add enough milk until frosting reaches spreading consistency. Frost cooled cookies and immediately decorate with sprinkles. Store in the refrigerator.
Title: Chocolate Rice Pudding
Ingredients:
- 2 1/2 water
- 1/8 salt
- 1 arborio rice
- 2 1/2 short-grain rice
- 1/2 - 1 plain soymilk
- 3/4 - 1 sugar
- 3 cashews
- 2 almond butter
- instant coffee powder
Instructions:
1. In a heavy saucepan, bring water and salt to a boil.
2. Add rice.
3. Cover and cook over low heat until rice is quite soft and most of the water has absorbed, 25 to 30 minutes.
4. While rice is cooking, in a blender combine the soymilk with the minimum amounts of cocoa powder and sugar, the cashew butter and the instant coffee powder, if using.
5. Process until all the nut butter is completely blended in, about 1 minute.
6. Taste and add more cocoa and sugar, if you wish.
7. (Keep in mind that the flavour and sweetness will be somewhat diminished after the liquid is cooked with the rice).
8. Stir the chocolate mixture into the cooked rice.
9. Bring to boil over high heat (take care, as soymilk easily boils over).
10. Then lower the heat and cook uncovered at gentle boil,stirring frequently to prevent the rice from sticking to the bottom of the pot and to break up any skin that forms on top.
11. Cook until the pudding thickens and some rice is visible on the surface, 10 to 12 minutes.
12. The mixture will be fairly soupy, it will thicken as it cools.
Title: Sour Cream Bundt Cake
Ingredients:
- 2 flour
- 1 baking powder
- 1/2 salt
- 1 unsalted butter
- 1 3/4 sugar
- 2 eggs
- 2 vanilla extract
- 1 sour cream
- 3
Instructions:
1. Preheat oven to 350ºF. Generously butter a 9-inch Bundt pan; dust with flour. Whisk flour, baking powder, and salt.
2. Beat the butter and sugar until creamy. One by one, beat in the eggs, vanilla, and sour cream. Gently mix in the flour. Spoon 1/3 of the batter into the pan, dot with jam if desired, and top with remaining batter.
3. Bake 60–70 minutes. Cool for about 5 minutes, unmold onto a rack, and cool completely.