lumicero/recipes-ing2inst huggingface dataset:
Title: No Bake Chocolate Chip Kahlua Torte
Ingredients:
- 1/4 Kahlua
- 1/2 milk
- 3
- 1
Instructions:
1. Combine kahlua & milk.
2. Prepare Dream Whip according to directions on package. (For real decadence you can substitute an equal amount of whipped cream).
3. Using a springform pan, 1 at a time quickly dunk chocolate chip cookie into kahlua & milk & line springform all around perimeter with dipped cookies, then line bottom of springform with dipped cookies, filling in gaps on bottom as much as possible with broken dipped cookies.
4. Layer whipped cream on top of cookies, cover whipped cream with another layer of kahula & milk cookies, then more cream, another layer of cookies & final layer of cream.
5. Allow 6 hours to set up & shave chocolate over torte before serving.
Title: Peanut Butter Round-Ups
Ingredients:
- 1 shortening
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 2 all-purpose flour
- 1 peanut butter
- 1/2 salt
- 2 baking soda
- 1 rolled oats
Instructions:
1. Heat oven to 350 degrees. Have ungreased cookie.
2. sheets ready.
3. Beat together in a mixing bowl, shortening and sugars.
4. until light and fluffy. Add eggs, one at a time, beating.
5. well after each addition. Blend in peanut butter.
6. Mix dry ingredients together and stir into batter add.
7. rolled oats. Shape dough to form small 1-inch balls.
8. Place on ungreased cookie sheet 2-inches apart.
9. With a floured fork press each ball into criss cross pattern.
10. Press with fork tongs 1 way and then across. Bake in oven.
11. for 12 minutes or until light brown.
12. I hope you enjoy this cookie recipe also.
Title: Snow-White Flavoured Buttercream Icing
Ingredients:
- 2/3 water
- 4 confectioners' sugar
- 12 solid shortening
- 1 1/4 salt
- 3/4 vanilla extract
- 1/2
- 1/4
Instructions:
1. Combine water and Meringue Powder.
2. Whip at high speed until peaks form.
3. Add four cups sugar, one cup at a time, beating after eash addition at low speed.
4. alternately add shortening and remainder of sugar.
5. add salt and flavourings.
6. beat at low speed until smooth.
Title: Prawns in Green Spice Paste (Hara Masala)
Ingredients:
- 180 onion
- 1 fennel seed
- 1/2 cumin seed
- 1/2 coconut oil
- 1 lemon juice
- 1 turmeric powder
- 1/4 water
- 1 salt
- 1 coriander leaves
- 1/2 garlic paste
- 3 -4 ginger paste
- coconut
- green chilies
Instructions:
1. Clean and devein the prawns. Add 1/4 tsp of turmeric and salt to the prawns and leave aside.
2. In a blender, add the the coriander leaves, coconut, ginger paste, garlic paste and green chillies. Add 1/4 cup water to help it blend. Blend to form a paste.
3. On medium flame heat 1 tbsp oil . Add the fennel seeds and cumin seeds and let them sputter. Add the onions. Add a pinch of salt and cook till the onions are translucent.
4. Add the green paste, mix well and cook for 3-4 minutes. Add 1/4 cup water ( more as required), add lemon juice and cover and cook for 5 minutes.
5. Add the prawns. Add salt as per taste (remember we had added salt earlier) Cover and cook for 3-4 minutes or until the prawns are cooked.
6. Serve with paratha or rice!
Title: Flipz Pretzel Dessert
Ingredients:
- 2 strawberry gelatin
- 6 frozen sliced strawberries in syrup
- 6 cream cheese
- 7 1/2 granulated sugar
- 8
- 1
- 8
Instructions:
1. PLACE juice in medium bowl. Add strawberry gelatin; stir until dissolved. Add strawberries.
2. PLACE Flipz in bottom of 13 x 9-inch baking dish.
3. MIX cream cheese and sugar in large mixer bowl until creamy; fold in whipped topping. Spread on top of pretzels making sure that cream cheese mixture touches all four sides of the dish. Gently spoon gelatin mixture over cream cheese layer.
4. REFRIGERATE for 1 hour or until gelatin mixture is firm.
Title: Smoothest Southern Pound Cake
Ingredients:
- 1 butter
- 3 margarine
- 3 sugar
- 1/4 cake flour
- 6 baking soda
- 1 eggs
- 1 sour cream
- vanilla extract
Instructions:
1. Beat butter at medium speed with an electric mixer (not a hand held one) about 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Combine cake flour and baking soda, and add to butter mixture 1 cup at a time. (Batter will be extremely thick).
2. Separate eggs; add yolks to batter, and mix well. Stir in sour cream and vanilla. Beat egg whites until stiff, and fold into batter.
3. Spoon into a greased and floured 12-cup Bundt or 10-inch tube pan. Bake at 300F for 2 hours or until a wooden pick inserted in the center comes out clean. (You may also spoon batter into two 9- x 5- x 3-inch loaf pans; bake at 300F for 1 1/2 hours or until a wooden pick inserted in center comes out clean). Cool in pan on wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.
4. NOTE: Standard Mixing Method: If you are using a handheld mixer or prefer a conventional pound cake method, here's the procedure we suggest.
5. Beat butter at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add 3 cups sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.
6. Combine cake flour and baking soda; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Mix at lowest speed just until mixture is blended after each addition. Stir in vanilla. Bake as directed.
Title: Pumpkin Pie Cake Squares
Ingredients:
- 1 butter
- 1/2 egg
- 1 pumpkin
- 1 eggs
- 2 milk
- 2/3 sugar
- 1 butter
- 1/4
Instructions:
1. Pre heat oven 375°.
2. Grease bottom only of a 9x13 cake pan.
3. Mix cake mix (all but the 1 cup for topping), melted butter and 1 egg.
4. Press into cake pan. This will be the crust.
5. Mix all filling ingredients until smooth.
6. Pour over the crust.
7. Mix the topping ingredients until crumbly; sprinkle over the filling.
8. Bake 45-55 minutes or until knife comes out clean.
Title: Sour Cream Cake
Ingredients:
- 1 sour cream
- 1 baking soda
- 1/2 margarine
- 1 sugar
- 2 eggs
- 1 vanilla
- 1 1/4 flour
- 2 baking powder
- 1/4 brown sugar
- 1 cinnamon
- 3 walnuts
Instructions:
1. Preheat oven to 350.
2. Combine sour cream and baking soda first.
3. Then add the rest of the ingredients.
4. mix 3 topping ingredients together in separate bowl.
5. Pour 1/2 batter into greased cake pan.
6. Sprinkle 1/2 topping over batter.
7. Pour rest of the cake batter and top again with the rest of the topping.
8. Bake for 30 minutes or until toothpick commes out clean.
Title: Chocolate Cake in a Cup- Gluten Free Style
Ingredients:
- 4 sugar
- 4 cocoa powder
- 3 salt
- 1 egg
- 1 milk
- 3 vanilla
- 3
- 1
- 3
Instructions:
1. In a large coffee cup mix together dry ingredients. Stir in wet ingredients. Mix well. Add chocolate chips. Put the cup in the microwave for 3 minutes high power. Let sit for a minute or two to cool just a bit and enjoy.
2. We enjoyed this plain but you could always put a gluten free frosting or powdered sugar on the top.
Title: Grace's Light & Fluffy Cupcakes
Ingredients:
- 1 1/2 cake flour
- 1/2 baking powder
- 1/4 baking soda
- 1/2 salt
- 2 eggs
- 1 vanilla
- 3/4 sugar
- 6 butter
- 2/3 buttermilk
Instructions:
1. Note: Place the eggs in a bowl of hot tap water while you assemble the other ingredients to warm to room temperature.
2. Instead of buttermilk, you can use milk with a teaspoon of vinegar added as part of the amount.
3. Heat the oven to 325°F.
4. Line a 12 cup cupcake pan with 12 liners.
5. Place the flour, salt, baking powder and baking soda in a medium size bowl (I lkie to use one with a pour spout). Use a whisk (or a fork) and mix together well.
6. In another bowl, place the eggs and vanilla- whisk together well. Pour in the sugar while whisking and then add the butter and buttermilk- whisk well until mixed.
7. Add the flour mix to the egg mix in small amounts while just mixing enough to get the flour moist with no large lumps. Don't over mix or it won't be as tender as you might like.
8. Use a 2-inch ice cream scoop (or a measuring cup) to fill the cupcake liner 2/3 full.
9. Bake in the middle rack of the oven until the tops just start to brown. A toothpick should come out clean after about 18-20 minutes.
10. Cool for about 5 minutes before removing cupcakes from the pan. Make sure that the cupcakes are completely cool (about one hour) before you frost or they will be crumbly!
Title: Mississippi Mud Fondue
Ingredients:
- 1 heavy cream
- 1 chocolate chips
- 1 marshmallow creme
- 1/2 vanilla extract
Instructions:
1. Bring cream to a boil in a large heavy-duty saucepan orver medium-high heat; reduce heat to low, and simmer.
2. Add chocolate morsels, and stir until melted and smooth.
3. Stir in marshmallow creme and vanilla, stirring constantly until smooth.
4. Transfer to a fondue pot. Keep warm.
5. Serve with desired accompaniments.
Title: Muffins That Taste Like Old Fashion Plain Doughnuts
Ingredients:
- 1 3/4 flour
- 1 1/2 baking powder
- 1/2 salt
- 1/2 nutmeg
- 1/4 cinnamon
- 1/3 white sugar
- 3/4 egg
- 1 milk
- 3/4 butter
- 1/2 white sugar
- 3/4 cinnamon
- 1
Instructions:
1. Combine 1 3/4 cups of Flour, 1 1/2 tablespoon of Baking Powder, 1/2 tablespoon of Salt, 1/2 tablespoon of Nutmeg and 1/4 tablespoon of Cinnamon in one bowl.
2. In an other bowl add 1/3 cups of Oil, 3/4 cups of White Sugar, 1 Egg and 3/4 cups of Milk.
3. Add the liquid ingredients to the dry ingredients and stir.
4. Bake at 350F for 20-25 minutes.
5. When the muffins are still hot dip the top in melted butter and then in sugar mixed with cinnamon.
Title: Seffa (Sweet Couscous With Almond Milk)
Ingredients:
- 1 butter
- 1/2 couscous
- 4 salt
- 1 1/2 raisins
- 1/4 dates
- 1/4 sugar
- 1/4 ground cinnamon
- 1/4
- 1/2
Instructions:
1. Combine the milk and almonds in a saucepan with a lid and bring to a boil over medium/high heat.
2. Turn off the heat, cover and let sit while you proceed with the recipe.
3. Put 2 tablespoons of the butter in a medium saucepan and turn heat to medium/low.
4. When butter melts, add the couscous and cook stirring for 1 minute.
5. Add 2 1/4 cups water and a pinch of salt.
6. Bring to a boil, then turn heat down very low.
7. Cover and cook until all the liquid is absorbed, about 7-12 minutes.
8. While the couscous is cooking, soak the raisins, apricots and dates in warm water.
9. Pour the couscous into a large serving bowl and stir in the remaining butter along with the drained fruit.
10. Fluff the couscous and break up any lumps.
11. Add the sugar and cinnamon and stir and taste to adjust seasonings if needed.
12. Strain the almond milk and pour over the couscous and serve.
Title: Pistachio Pudding Pancake Cookies
Ingredients:
- 1 1/2 instant pistachio pudding mix
- 1 eggs
- 1/2 pecans
- 2 cinnamon
- 1/3 sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine pancake mix, pudding mix, oil, and eggs until a dough is formed. Mix in the pecans.
3. Shape into balls; I used a small ice cream scoop.
4. Mix cinnamon and sugar. Roll each ball in this mixture until well coated.
5. Place on an ungreased cookie sheet and flatten slightly with a fork.
6. Bake for 8-9 minutes at 350 degrees until bottoms are a deep golden-brown.
7. Enjoy!
Title: Blackberry Wine-Glazed Cake
Ingredients:
- 18 eggs
- 3 wine
- 4 powdered sugar
- 1 wine
- 1
- 2
- 1/4
Instructions:
1. Spray bake pan (I used a 9 x 13) with cooking spray.
2. Mix cake mix and jello.
3. Add eggs, oil and wine.
4. Beat at low, medium speed (as directed on cake mix box).
5. Bake at 350 degrees for 50-60 minutes.
6. Mix powdered sugar and enough wine to thin to spreading consistency.
7. Drizzle over cake.
Title: Cream Filling
Ingredients:
- 1/4 unsalted butter
- 1/4 vegetable shortening
- 2 confectioners' sugar
- 2 vanilla extract
Instructions:
1. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
2. To assemble cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.
Title: Red Velvet Cupcakes
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 1 buttermilk
- 2 cake flour
- 1 salt
- 2 1/4 vanilla
- 1 baking soda
- 1 vinegar
- 1 cream cheese
- 1 butter
- 2 powdered sugar
- 1/2 vanilla extract
- 2 1/2
- 1
Instructions:
1. Cupcakes:
2. Cream shortening, sugar and eggs. Add food coloring, cocoa, buttermilk alternating with flour and salt. Add vanilla then mix well. Add soda to vinegar, and blend into the batter. Pour into cupcake pan with cupcake liners Bake at 350°F for 20-35 minutes. Cupcakes are done when an inserted toothpick comes out clean.
3. Icing:
4. In a medium bowl, combine cream cheese and butter; beat until creamy. Mix in vanilla, and then gradually add the powdered sugar. Mix until frosting ingredients are completely combined. Check the consistency at this point. If it seems too soft, add a little more sifted powdered sugar. If it seems too thick, mix in a little of milk.
5. Once the cupcakes have cooled, pipe the frosting onto the cupcakes. Sprinkle lightly with red sprinkles.
Title: Devil's Food Cake With Chocolaty Dizzle Icing
Ingredients:
- 2 1/4 flour
- 1 salt
- 1 1/4 baking soda
- 3/4 sugar
- 2 butter
- 1 milk
- 1 1/4 eggs
- 3 vanilla
- 1 butter
- 2 confectioners' sugar
- 3 vanilla
- 1/2 milk
- 2
- 1/2
- 1 -2
Instructions:
1. Devil's Food Cake Directions.
2. Preheat oven 325 degrees.
3. Grease and flour Bundt pan.
4. Sift flour, cocoa powder, salt, baking soda together and set aside (or use a fork to blend well).
5. Cream together sugar and butter using an electric mixer until light and fluffy (about 2 - 3 minutes).
6. Add vanilla and blend.
7. Add eggs 1 at a time mixing well after each egg.
8. Add flour mixture and milk (1/3 at a time) mix well but do not over blend until mixture is wet. Scrape down sides between each addition.
9. Pour evenly into the Bundt pan. Drop on counter to remove any bubbles and bake 50 to 65 minutes until done by testing and tester coming out clean.
10. Cool in Bundt pan for 10 minutes on wire rack.
11. Turn out on wire rack to continue cooling.
12. While cake is cooling make the chocolate icing.
13. Chocolate Icing:
14. Melt butter and chocolate baking squares in a saucepan.
15. Remove from heat.
16. Blend in vanilla.
17. Blend in confectioner's sugar one cup at a time using a wire whisk (icing will be very thick after all the confectioner's sugar has been added).
18. Add in milk one tablespoon at a time until you have the desired consistency.
19. Drizzle as much (or as little) as you like on the cake.
Title: Gingerbread Toast
Ingredients:
- 2 1/2 flour
- 1 baking powder
- 3/4 salt
- 1/2 crystallized ginger
- 1/2 ground ginger
- 1/4 cinnamon
- 1/2 butter
- 3/4 sugar
- 1 vanilla
- 2 eggs
- 2/3 milk
- 2 sugar
Instructions:
1. Preheat oven to 375.
2. Combine flour, baking powder, salt, crystallized ginger, ground ginger and cinnamon.
3. In a separate bowl beat butter and sugar until fluffy. Beat in vanilla and eggs. Stir in the flour mixture and nuts.
4. Divide the dough in half and shape each half into 12x2" strips on a foil-lined baking sheet, smooth the surface.
5. Brush each with milk; then sprinkle wiht sugar.
6. Bake 18-20 minutes. Remove and reduce temperature to 300.
7. Let strips cool on a wire rack for 15 minutes.
8. Place the strips on a cutting board and use a serrated knife to cut each strip crosswise on the diagonal into 1/2 in thick slices.
9. Place slices on the baking sheet and bake 10 minutes, Turn the slices and bake 10 more minutes.
10. Turn off the heat and allow the toasts to cool in the oven, leaving the door slightly open.
Title: Mango Torte
Ingredients:
- 1 graham cracker
- 8 butter
- 1/3 Equal sugar substitute
- 3 cornstarch
- 1 evaporated milk
- 2 butter
- 1 vanilla
- 1 mangoes
- 4
- 1/3
Instructions:
1. DO CRUST. In a bowl, combine crushed Grahams and butter. Press onto the bottom of an 8x8 pan. Chill.
2. DO CUSTARD. Mix sugar and cornstarch in a saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until thick. Gradually stir in half of the warm milk mixture into beaten egg yolks, then stir back into saucepan with remaining milk mixture. Continue to cook until thick. Remove from heat. Stir in butter and vanilla.
3. LAYER. Pour custard into prepared piecrust and top with mango slices or balls. Heat mango jam until melted and brush over mangoes.
4. CHILL and serve.
Title: Ghostly Delights
Ingredients:
- 1 marshmallow creme
- 1 chocolate chips
- 3/4
- 32
Instructions:
1. Preheat oven to 350°F
2. Using about 1 tablespoon dough for body and about 1 teaspoon dough for head, form cookie dough into ghost shapes on greased cookie sheets.
3. Bake 10 to 11 minutes or until browned.
4. Cool 1 minute on cookie sheets; place warm cookies on serving plates.
5. While cookies are baking, combine frosting and marshmallow creme in small bowl until well blended.
6. Frost each ghost with frosting mixture.
7. Press 2 chocolate chips into frosting mixture to create eyes on each ghost.
8. Decorate with additional candy, if desired.
Title: Light Christmas Pudding
Ingredients:
- 110 butter
- 110 light brown sugar
- 2 eggs
- 175 self raising flour
- 1/2 ground nutmeg
- 1 mixed spice
- 1 salt
- 1 lemon juice
- 1 lemon, zest of
- 1 orange, zest of
- 3 cooking apple
- 10
Instructions:
1. Grease a 1.2litre pudding basin with butter.
2. Place the cherries in the bottom.
3. Beat the sugar and butter with a hand held beater until pale and creamy.
4. Beat in the eggs seperately, whisking well in between.
5. Fold in the sifted flour, spice and salt carefully.
6. Then add the lemon juice, lemon and orange zest, apple and fruit mince.
7. Spoon into the basin.
8. Tie a double piece of pleated baking paper on to the basin.
9. Place in boiling water and cook for 2 1/2 hours.
10. When the pudding is completely cold, turn it out, wrap it well and freeze until needed.
11. Take out of freezer Christmas Eve.
12. Can either re-steam it for an hour or just slice it and heat in the microwave.
13. I used mixed red, green and yellow cherries.
Title: Green Bean Pastry
Ingredients:
- 520 sugar
- 100 water
- 140
- 1000
- 110
- 10
Instructions:
1. Stir together all the ingreidents until a lumpy mixture.
2. Form in to 2 inch paties and fill with paste.
3. Bake on a baking sheet at 350 for 10 min then turn heat to 300 for 20 more min until light and crispy.
Title: Fudge Puddles
Ingredients:
- 1 unsalted butter
- 1 creamy peanut butter
- 1 sugar
- 1 light brown sugar
- 2 eggs
- 2 vanilla extract
- 2 1/2 all-purpose flour
- 1 1/2 baking soda
- 1 salt
- 1 sweetened condensed milk
- 1
Instructions:
1. Pastry Shells:
2. In a mixing bowl, cream butter, peanut butter and sugars.
3. Add eggs and 1 teaspoon vanilla.
4. Stir together the flour, baking soda and salt, adding this to the creamed mixture.
5. Mix well.
6. Chill for 1 hour.
7. Preheat oven to 325°F.
8. Lightly grease mini-muffin pans.
9. Shape batter into 1-inch balls and place balls in lightly greased mini-muffin tins.
10. Bake for 14 to 16 minutes or until lightly browned.
11. Remove from oven and immediately make "wells" in the center of each by lightly pressing with a small teaspoon.
12. Cool in pans for 5 minutes, then carefully remove to wire racks.
13. Filling:
14. Melt chocolate chips in a double boiler over simmering water. Stir in condensed milk and remaining 1 teaspoon vanilla; mix well.
15. Using a small pitcher or pastry bag, fill each shell with filling.
16. Store in an airtight container in a cool place. Makes 8 dozen cookies.
Title: Texas Sheet Cake
Ingredients:
- 1 water
- 4 cocoa powder
- 1 butter
- 2 sugar
- 2 flour
- 1/2 sour cream
- 2 eggs
- 1 baking soda
- 1/2 salt
- 1 butter
- 4 cocoa powder
- 6 evaporated milk
- 1 powdered sugar
- 1 walnuts
- pecans
Instructions:
1. For the cake:.
2. Combine the water, cocoa powder and butter in a glass bowl, microwave on high for 3 minutes.
3. Add the remaining ingredients and mix until smooth. Pour onto a cookie sheet and bake for 18 minutes in a 350 degree farenheit oven.
4. For the topping:.
5. Microwave the butter, cocoa powder and evaporated milk on high for 3 minutes.
6. Add the sugar and nuts.
7. Mix with a hand mixer until combined well.
8. Pour on the cake while still warm.
Title: Honeyed Fruit Salad
Ingredients:
- 1 pineapple chunk
- 2 bananas
- 1 blackberries
- 1 blueberries
- 1/2 green seedless grape
- 1/4 plain yogurt
- 1/4 honey
Instructions:
1. Combine all ingredients, except nuts, in a mixing bowl and mix thoroughly.
2. Let stand 15-20 minutes before serving.
3. Top with almonds or macadamia nuts.
4. Serve in individual bowls or one serving bowl.
Title: Bete Noire Chocolate Cake
Ingredients:
- 8 sweet unsalted butter
- 1/2 bittersweet chocolate
- 4 water
- 1/2 eggs
- 5 sugar
- 1 1/3 heavy cream
- 1 bittersweet chocolate
- 10
Instructions:
1. Preheat the oven to 350 degrees with the rack in the center of the oven.
2. Butter a 9” cake pan (not a springform) and place a circle of parchment or wax paper on the bottom, covering it completely. Butter the paper.
3. Chop both the chocolates into fine pieces and set them aside.
4. Combine the water with 1 cup of the sugar in a heavy 1 1/2 quart saucepan. Bring to a rapid boil over high heat and cook about 2 minutes.
5. Remove the saucepan from the heat and immediately add the chocolate pieces, stirring until they are completely melted. Then add the butter, piece by piece, stirring to melt it completely.
6. Place the eggs and the remaining 1/3 cup sugar in either the bowl of an electric mixer or a regular mixing bowl. For a cake with a crunchy crust: beat the eggs and sugar in the electric mixer until they have tripled in volume. For a smooth top (better for frosting): mix the eggs and sugar only until the sugar dissolves.
7. Add the chocolate/butter mixture to the eggs and mix to incorporate completely. DO NOT OVERBEAT! — this causes nasty air bubbles.
8. Spoon and scrape the mixture into the prepared pan.
9. Set the pan into a slightly larger pan or a sturdy jelly—roll pan.
10. Set both in the oven and pour hot water into the larger pan.
11. Bake for 25—30 minutes.
12. Let cool in the pan for 10 minutes and then run a sharp knife around the sides to release the cake. Cover with plastic wrap and unmold onto a cookie sheet. Invert a serving plate over the cake and flip it over, so the plate is on the bottom and the cake on top. (Ed. Note: I cook longer as I don’t trust the consistency. It’s very “soft”).
13. Ganache:.
14. Scald the cream.
15. Add the chocolate off the heat, and stir very gently until smooth.
16. Cool slightly and pour over cake.
Title: Oreo Pound Cake or Cookies N Cream Pound Cake or the Cake That I
Ingredients:
- 1 1/2 sugar
- 1 butter
- 2 cake flour
- 1/2 salt
- 5 eggs
- 1 vanilla
- 1
Instructions:
1. Cream butter, sugar and vanilla.
2. Gradually add flour and salt.
3. Add eggs one at a time.
4. Mix until well blended.
5. Fold cookies in until well blended.
6. Pour into greased and floured (be sure to generously grease and flour pan) 10x6-inch loaf pan.
7. Bake at 325°F for 1 hour or until knife comes out clean.
8. let cake cool completely (you may want to leave the house as the smell could cause you to tear into it before you have a chance to ice it).
9. Place cake on wax paper.
10. Heat frosting in it's container in microwave 20 seconds or until it can be poured.
11. Pour over cake.
12. Garnish with additional crushed cookies.