lumicero/recipes-ing2inst huggingface dataset:
Title: Pastel De Tres Leches (Three Milks Cake)
Ingredients:
- 8 butter
- 6 butter
- 1/4 eggs
- 1/4 baking soda
- 1 salt
- 1 sugar
- 2 1/2 flour
- 1 milk
- 1 evaporated milk
- 2 sweetened condensed milk
- vanilla extract
Instructions:
1. Preheat oven to 350°F Grease a 9-by-13-inch glass baking pan with butter. In an electric mixer fitted with the whisk attachment, combine egg whites, baking soda, and salt. Beat until soft peaks form. Do not overbeat.
2. Add egg yolks to the egg white mixture. Beat just until completely combined. With the mixer running on low speed, slowly add the sugar until combined. Remove the bowl from the mixer. Fold in the melted butter by hand using a rubber spatula or hand whisk.
3. Sift 1/4 cup flour on top of the cake mixture. Fold in to combine. Sift and fold in remaining flour 1/4 cup at a time. Don’t overfold or you will lose volume. Pour the batter into the prepared pan. Bake until cake is golden and a cake tester inserted into the middle comes out clean, about 20 to 25 minutes.
4. While the cake is baking mix together the milk, evaporated milk, condensed milk and vanilla.
5. When the cake is done remove it from oven and place the pan on a wire rack. Quickly poke some small holes all over the cake using a cake tester or a toothpick.
6. Pour the milk mixture over the hot cake. It should take about 5 minutes for all the milk to absorb. Let the cake stand in the pan until cool. Cover the cake with plastic wrap and place in the refrigerator for at least 4 hours but preferably overnight.
7. When ready to serve frost the cake with either Italian Meringue frosting or whipped cream. Serve with fresh fruit if desired.
Title: Orange Clove Snowball Cookies
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 2 orange zest
- 1/4 - 1/2 ground cloves
- 1/4 cornstarch
- 2 salt
- 1/4 all-purpose flour
- 2 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350°F Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter and confectioners' sugar. Beat in orange zest, ground cloves, ground almonds, cornstarch and salt.
3. Slowly blend in the flour with the mixer on low speed until all of the flour has been incorporated and the dough comes together.
4. Shape dough into 1-inch balls and place on prepared baking sheet. Bake for 12-15 minutes, until the edges of the cookies just start to brown.
5. Cool on baking sheet for 5 minutes.
6. Sift 1/2 cup confectioners’ sugar onto a plate. Dip the bottom of each cookie into the confectioners’ sugar, then place on a wire rack. Dust tops of cookies thoroughly with remaining confectioners sugar, using more sugar if necessary.
Title: Chocolate and Berry Cups
Ingredients:
- 10 5/8 dark chocolate
- 1
Instructions:
1. Melt the dark chocolate in a double boiler, over medium heat. Remove from the heat and cool slightly.
2. Place 12 small paper muffin cups on a tray. Pour 1 tbsp of chocolate into each. Refrigerate for about 30 minutes to harden.
3. When solid, top each cup with 1 heaping tbsp of Berry Nut Butter. Divide the remaining chocolate among the cups. Refrigerate for about 30 minutes or until solid. Keep refrigerated for up to 1 week or freeze up to 3 months.
Title: Cafe Cream Toffee Torte
Ingredients:
- 8 1/2 coffee ice cream
- 1 light rum
- 2 bittersweet chocolate
- 10 3/4 chocolate ice cream
- 4 Creme de Cacao
- 1/3 irish cream
- 1
- 2
Instructions:
1. Reserve half of chopped candy; bars for topping. Sprinkle remaining chopped candy bars in bottom of an ungreased 10 inch springform pan; set aside.
2. Combine coffee ice cram and rum; spread ice cream mixture over candy bar layer. Cover and freeze until firm.
3. Arrange pound cake slices over frozen ice cream layer; cover and freeze until firm.
4. Place chocolate in top of double boiler; bring water to a boil. Reduce heat to low: cook until chocolate melts, stirring occasionally. Remove from heat, and stir in almonds. Spread mixture over frozen pound cake layer; cover and freeze until firm.
5. Combine chocolate ice cream and creme de cacao; spread over frozen chocolate layer. Sprinkle with half of reserved chopped candy bars; cover and freeze until firm.
6. Let stand at room temperature 5 minutes before serving . Carefully remove sides of springform pan. Gently pat remaining chopped candy bars onto sides of torte. Serve immediately.
Title: Copycat Chocolate Lava Cake
Ingredients:
- 1 water
- 1 coconut oil
- 1 canola oil cooking spray
- 3
- 9
- 3/4
- 3
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, beat together contents of chocolate cake mix, Greek yogurt and 1 cup of water, till all incorporated and mouse textured.
3. Spray cupcake pan with cooking spray and spoon batter evenly into cupcake pans, enough for 18 servings.
4. Cook for 14-18 minutes until toothpick inserted comes out dry or with a little crumble.
5. As soon as the cupcake pans are out of the oven, with a smaller cup sprayed with cooking spray on the outside, make indentations with the little cup into each hot cupcake, making a space for a pool of chocolate to fill each indentation.
6. Warm in the microwave for 10-15 seconds at a time and stirring until melted, coconut oil, chocolate syrup and chocolate chips.
7. Evenly spoon melted chocolate into each indentation.
8. Cool in the freezer until ready to eat. Then, carefully remove each cupcake from the pan and place on dessert plate. Warm for about 15-25 seconds and serve warm.
Title: Almond Butter - Chocolate Sauce/Shell
Ingredients:
- 2 almond butter
- 1/4 sea salt
- 1/8
Instructions:
1. Place almond butter, chocolate chips and salt into a small microwave-safe bowl.
2. Microwave for 30 seconds, remove and stir. Repeat until chocolate chips are melted, and mixture is smooth.
3. Pour over ice cream or your choice of dessert.
Title: Chocolate Hedgehog
Ingredients:
- 125 butter
- 395 Nestle sweetened condensed milk
- 1 brown sugar
- 200 sponge cake fingers
- 5 cashews
- 1/4
Instructions:
1. Line a 12cm x 23cm loaf pan with foil.
2. Place butter, NESTLÉ Sweetened Condensed Milk and brown sugar in a pan. Stir over low heat until butter has melted. Bring to boil stirring, reduce heat, simmer stirring for a further 3 minutes.
3. Add NESTLÉ Dark Melts, stir until combined.
4. Add sponge finger cubes, almonds and cashews,.
5. mix well.
6. Spoon mixture into pan, refrigerate 1 hour.
7. Turn out and cut as desired.
Title: Mounds Candy Bar Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 marshmallows
- 1 1/3 sugar
- 24 milk
- 1 coconut
- 1 milk
- 14 sugar
- 1/4 oleo
- 3/4 chocolate chips
- 1/4
- 6
Instructions:
1. Bake cake in a 9x13-inch cake pan by the package directions.
2. When cooled, split cake into 2 layers.
3. In a saucepan mix sugar, marshmallows and milk.
4. Bring to a boil; stir till sugar is melted. Remove from heat and then stir in coconut.
5. Put the coconut mixture between split layers and on top; let cool.
6. Combine milk, sugar and oleo for topping; bring to a boil.
7. Stir chocolate chips in till melted.
8. Frost cake with this mixture and refrigerate overnight.
9. Yum Yum.
Title: My Sister's Twist to No-Bake Cookies
Ingredients:
- 1/2 sugar
- 1/2 powdered sugar
- 1/2 milk
- 1/4 - 1/2 peanut butter
- 1/2 butter
- 1/2 vanilla
- 1 oats
- 2 -3
Instructions:
1. Combine all the ingredients in a saucepan except for the vanilla and oats.
2. Bring mixture to a boil. Boil until the bubbles are shiney (about two minutes after boiling starts).
3. Remove from heat and put mixture into a mixing bowl because it will continue to cook in the pan.
4. Add the vanilla and oats and mix until oats are coated.
5. Spoon onto wax paper. Let cookies rest until hardened (best results when left to rest in refridgerater with wax paper placed on cookie sheet). Once cookies have hardened, you can now remove them from the wax paper and put them in a container of choice and youre ready to enjoy them.
Title: No Cook Citrus Pudding
Ingredients:
- 2 cream cheese
- 1 low fat sweetened condensed milk
- 1/4 lemon juice
- 2 lime juice
- 1/4 tangerine juice
- 2 tangerine peel
- 1 vanilla extract
Instructions:
1. Beat cream cheese and milk on high speed until smooth.
2. Add juices, rind, and vanilla and stir to blend.
3. If mixture still has lumps, pour into blender and blend until smooth.
4. Pour into a bowl and chill for at least an hour.
Title: Grandma's Chocolate Mint Cookies
Ingredients:
- 2 butter
- 1 1/2 sugar
- 1 white corn syrup
- 1/2 flour
- 3 1/2 baking soda
- 4 cinnamon
- 2 salt
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Melt the mint chocolate chips in a double boiler.
3. In a mixing bowl, cream the butter and sugar.
4. Blend in the melted chocolate.
5. Add the corn syrup.
6. Sift and gradually add the dry ingredients.
7. Roll into one inch balls and dip tops in white sugar.
8. Place 3 inches apart on greased cookie sheet.
9. Bake about 8 minutes.
10. Watch as they burn easily.
Title: Old-Fashioned Orange Layer Cake
Ingredients:
- 1 butter
- 2 sugar
- 5 eggs
- 1/2 self rising flour
- 1 butter
- 2 1/2 confectioners' sugar
- 1
- 1/4
- 3 3/4
- 1/3
- 1
Instructions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in orange juice and peel. Add flour to the creamed mixture alternately with milk, beating well after each addition.
2. Pour into 2 greased and floured 9"-inch round baking pans. Bake at 350 for 25-30 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before moving from pans to wire racks to cool completely.
3. In a large bowl, beat butter until light and fluffy. Add the confectioners' sugar, orange juice and peel; beat until smooth. Spread glaze between layers and over the top and sides of cake.
4. Note: As a substitute for each cup of self-rising flour, place 1 1/2 teaspoon baking powder and 1/2 teaspoon salt in a measuring cup. Add all purpose flour to measure 1 cup.
Title: Tembleque: Coconut Flan
Ingredients:
- 1 cream of coconut
- 3 milk
- 1/4 sugar
- 1 vanilla extract
- 2 cinnamon sticks
- 1/2 cornstarch
- ground cinnamon
- cinnamon stick
- flaked coconut
Instructions:
1. Over medium-high heat Pour milk into a 3 quart pot.
2. Add cinnamon sticks.
3. Whisk in Cream of coconut, vanilla and sugar.
4. Bring to a slow boil, stirring occasionally .
5. Whisk in cornstarch in 3 parts, whisking vigorously after each addition to prevent large lumps from forming.
6. Lower flame to medium and allow mixture to bubble, stirring frequently (takes about 5 to 7 mins).
7. When mixture sticks to spoon and is the consistency of a smooth custard, remove from heat. (if it gets too thick whisk in milk a Tbsp at a time).
8. Remove cinnamon sticks and discard.
9. Pour into individual ramekins, dessert dishes, or a mold pan that has been rinsed in COLD water.
10. Allow to cool for 30 minutes before placing in refrigerator.
11. Refrigerate for 3-6 hours.
12. To remove from mold, place pan in a warm water bath for about 5 minutes. Invert onto serving dish.
13. Garnish with ground cinnamon and flaked coconut.
14. Accent your serving dish with a cinnamon stick!
Title: Lazy Daisy Cake
Ingredients:
- 1 flour
- 1 baking powder
- 1/4 salt
- 2 eggs
- 1 sugar
- 2 butter
- 1 vanilla
- 1/2 milk
- 5 brown sugar
- 3 butter
- 2 milk
- 1/2
Instructions:
1. Combine flour, baking powder and salt.
2. Beat eggs till thick & white.
3. Add sugar gradually beating constantly.
4. Add vanilla.
5. Fold flour mixture into egg mixture.
6. Heat milk and butter, add to cake mixture and mix quickly.
7. Bake in greased 9x9 cake pan at 350°F for 30 minutes.
8. Melt butter from icing ingredients and add the brown sugar, milk and coconut.
9. Spread onto cooked cake and place under broiler til bubbly and golden brown.
10. Serve hot with ice cream!
Title: Chocolate Nut Crust Dessert
Ingredients:
- 2 butter
- 1 powdered sugar
- 1/2 vanilla
- 1
- 3
- 1 1/2
- 1/2
Instructions:
1. combine crumbs and nuts
2. line a 9 inch pan with 1/2 of them
3. cream butter thoughtly
4. add sugar
5. add egg yolks
6. add chocolate
7. and vanilla
8. mix well.
9. fold in egg whites
10. spread over crumbs and cover with other 1/2 of crumbs
11. chill.
Title: Three-Fruit Crumble (Vegetarian) -- England
Ingredients:
- 3/4 self-rising flour
- 1/3 unsalted butter
- 1 3/4 light brown sugar
- 1/2 granny smith apples
- 19 pears
- 18 plums
- 14 granulated sugar
- 3
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. In a mixing bowl, sift the flour, then add the butter & rub it in using your fingertips. When mixture resembles coarse breadcrumbs, stir in the GROUND almonds & brown sugar, then set aside.
3. Peel & core the apples & pears, then cut them into thin slices & place in a baking dish.
4. Cut the plums in half & remove the pit before adding them to the other fruit. Sprinkle the granulated sugar over the fruit.
5. Top evenly with the flour mixture, but DO NOT PRESS DOWN ON IT!
6. Bake for 25 minutes, then remove from the oven & sprinkle the SLIVERED almonds over the top of the crumble & return it to the oven to bake another 10-15 minutes or until golden & crisp in places.
7. Serve hot with cream or a sauce OR ice cream & ENJOY!
Title: Oreo Pudding
Ingredients:
- 8 cream cheese
- 1 powdered sugar
- 3 milk
- 1 vanilla
- 8 Cool Whip
- 1 butter
- 4 instant vanilla pudding
- 2
Instructions:
1. In a large bowl, cream the cream cheese, butter and sugar with an electric mixer.
2. Add the milk, vanilla and pudding mixes.
3. Mix until all the lumps are gone.
4. Fold in the Cool Whip.
5. Put half of the cookies in the bottom of a large glass bowl.
6. Cover with the entire pudding mixture.
7. Top with remaining cookie chunks.
8. Cover and refrigerate 8 hours or overnight.
Title: Red Velvet Cookies With Cream Cheese Frosting
Ingredients:
- 1 eggs
- 2 cream cheese
- 1/3 margarine
- 1 butter
- 1/4 milk
- 2 vanilla
- 1 powdered sugar
- 4
Instructions:
1. Mix all the cookie ingredients together. This will make a cookie dough.
2. Roll into balls and place on a lightly greased cookie sheet. Flatten down slightly (depending on the thickness you desire).
3. Bake at 375° until the tops crackle (about 8-10 minutes) or until desired doneness.
4. Cool and then frost (they're also good without the frosting).
5. For the frosting, beat cream cheese, margarine, milk and vanilla in medium bowl with electric mixer on low speed until smooth.
6. Gradually beat in powdered sugar on low speed, 1 cup at a time, until smooth and spreadable. Frosts one 13 × 9-inch cake generously, or fills and frosts one 8- or 9-inch two-layer cake. Refrigerate any remaining frosting.
7. Chocolate Cream Cheese Frosting: Add 2 ounces unsweetened baking chocolate, melted and cooled, with the margarine.
Title: Clafouti Aux Abricots
Ingredients:
- 1 apricot
- 5 all-purpose flour
- 1/2 sugar
- 4 eggs
- 3 milk
- 3 rum
- 5 salt
- 1/4
Instructions:
1. Preheat oven to 400 degrees.
2. Wash the apricots, then cut them in half and remove pits.
3. Butter an 8" pie pan or tart pan.
4. Combine flour and sugar and salt in a blender; while blending add the eggs one by one, then the milk, then the cream, and finally the rum.
5. Lay the apricot halves evenly on the bottom of the dish, round side up, and pour batter evenly overall.
6. Bake for about 30 minutes; serve warm.
Title: Raspberry Mousse Meringues With Raspberry Lime Sauce
Ingredients:
- 5 caster sugar
- 1 1/4 raspberries
- 400 caster sugar
- 1/3 Cointreau liqueur
- 2 gelatin
- 1 water
- 1/4 water
- 300 raspberries
- 200 icing sugar
- 1/4 water
- 1/4 lime juice
- 1
Instructions:
1. Cover 2 oven trays with paper, mark 6 x 9cm circles on paper.
2. Beat egg whites until soft peaks form, gradually adding sugar until dissolved.
3. Spoon into a large piping bag fitted with a large flute.
4. Pipe over circles to form base, then add another 5cm height to the sides to form cases.
5. Bake in a very slow oven or until firm to touch, alternating position of trays halfway through cooking.
6. Cool with oven door open.
7. MOUSSE: Blend raspberries, sugar and Cointreau until smooth, then push through a sieve into a bowl.
8. Sprinkle gelatin over the water in a cup and stand in a small pan containing simmering water.
9. Stir until dissolved and cool.
10. Stir the gelatin mix into the raspberry mix.
11. Beat cream until soft peaks form and fold into raspberry mix in 2 batches.
12. Cover and refrigerate until set.
13. Gently whisk all ingredients in raspberry mousse mix, spoon into piping bag fitted with large flute and pipe into cases.
14. Serve with sauce.
15. SAUCE: Simply blend all sauce ingredients until smooth.
Title: Spice Sugar Cookies
Ingredients:
- 1/2 butter flavor shortening
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1/2 vanilla
- 1 flour
- 2 flour
- 1/2 salt
- 1/2 baking soda
- 1 nutmeg
- 1 cinnamon
- 1/4 clove
- 1/2 walnuts
Instructions:
1. Preheat oven to 375 degrees.
2. Cream shortening and sugars, then add egg and vanilla and mix well.
3. Sift together dry ingredients, then add them to the creamed mixture.
4. Fold in the walnuts.
5. Roll into 1" balls and roll balls in granulated sugar.
6. Bake 10-12 minutes.
Title: Decadent Apple Bran Crisp
Ingredients:
- 2 tart baking apples
- 2 sugar substitute
- 1/2 apple pie spice
- 3 butter
- 2 walnuts
- 2
- 3
Instructions:
1. Peel, slice and core apples, and put in small baking dish.
2. Sprinkle with remaining ingredients.
3. Bake at 350 for 20 minutes.
Title: Apple Fritters Fun
Ingredients:
- 1 flour
- 1/4 sugar
- 1 salt
- 1 1/2 baking powder
- 1/3 milk
- 1 egg
- 1 apple
- 1/2 confectioners' sugar
- granulated sugar
Instructions:
1. Sift together flour, sugar, salt, and baking powder.
2. Add milk and egg, beat until the batter is smooth.
3. Fold in chopped apple.
4. Drop by the teaspoonfuls into hot oil (2-3" deep) and fry approx 2-3 minutes until golden brown.
5. Remove fritters and allow to drain over paper towel lined plate.
6. While still warm, roll fritters in sugar mixture of choice.
7. Serve warm.
Title: Rich Million Dollar Fudge
Ingredients:
- 4 sugar
- 1 butter
- 1 2/3 evaporated milk
- 1 vanilla
- 1 marshmallow creme
- 1
Instructions:
1. use a little butter to grease the bottom and sides of fudge pan (9x13).
2. cook sugar, milk and butter to softball (236 degrees); always stirring slow and consistent (you don't want to make a mess on the sides of pan).
3. quickly, add chocolate chips, vanilla, and marshmallow will stirring vigorously.
4. beat (by hand) until melted and completely blended.
5. immediately pour into buttered pan.
6. *be sure to eat whats left in the pan to clean it out -- it's soooo good.
Title: Over the Top Banana Pudding
Ingredients:
- 2 instant pudding mix
- 3 milk
- 1 sweetened condensed milk
- 8 sour cream
- 8 cream cheese
- 4 bananas
- 6
- 1
Instructions:
1. Mix together pudding, milk, condensed Milk, sour cream, cream cheese, and whipped topping until smooth and thick.
2. Line a bowl with vanilla wafers.
3. Spoon the mixture onto the wafers.
4. Layers should be alternated between bananas, wafers and pudding mixture.
5. Cover with plastic wrap.
6. Keep Refrigerated.
Title: Dates With Hazelnuts
Ingredients:
- 20 dates
- 40 hazelnuts
- 1 dark chocolate
- 1 salt
Instructions:
1. Take a date, make a vertical cut deep enough to remove the pit, but not so deep as to cut the date in half. Discard the pit.
2. Stuff each date with two hazelnuts and dip it in melted chocolate.
3. Roll each to cover completely and then lift out with a fork letting the excess chocolate drip off before placing on a parchment lined baking sheet.
4. Sprinkle flake salt on top of each chocolate covered date when they are almost dry. If you sprinkle the salt too early when the chocolate is too wet the salt will become slightly brown.
5. Store the stuffed dates in an airtight container in the fridge, but bring them to room temperature before serving to heighten the taste of the chocolate.
6. Package them up in a pretty box and you have homemade gift that’s sure to be remembered.
Title: Ev's Vasilopita
Ingredients:
- 12 butter
- 2 sugar
- 1 1/2 vanilla extract
- 1 1/2 baking powder
- 1 salt
- 2 Cointreau liqueur
- 6 extra-large eggs
- 4 1/2 flour
- 3/4 buttermilk
- 1 milk
- 1 1/2 orange, juice and zest of
- 12 baking soda
Instructions:
1. Also will need: 1 coin washed and wrapped in aluminum foil.
2. Preheat oven to 350F (170C). Butter and flour a 12-inch round pan or springform pan generously.
3. Beat butter with sugar until light-coloured and fluffy, about 4-5 minutes.
4. Beat in vanilla extract, baking powder, salt, cognac (or other liquor of choice). Beat in eggs, one at a time, until incorporated.
5. Beat in flour on low speed, a cupful at a time, until incorporated. Towards the end, when the batter is starting to get very thick and you think your mixer is going to break down, add the buttermilk, orange juice (into which you stir the baking soda JUST before adding it to the batter - careful, it will foam up) and zest, alternately with the remaining flour, until everything is incorporated and distributed.
6. Add the nuts and incorporate.
7. Drop the foil-wrapped coin into the batter and empty the batter into your prepared pan.
8. Bake for anywhere from 1 1/2 hours to 1 hour and 45 minutes (approximately). Cover cake pan loosely with a piece of foil if cake is browning too fast. Do the toothpick test to ensure the cake has baked.
9. Remove, allow to cool 1/2 an hour and turn out of pan. Cool completely and place on your prettiest platter.
10. Dust with icing sugar to resemble snow. Decorate with coloured sugars, pine cones, red and gold ribbons - anything to give it a pretty, festive air.
11. Bring in the New Year with much Good Health, Love, Happiness, and Prosperity.
12. Hronia sas polla. :-).
Title: Rhubarb Dream Dessert
Ingredients:
- 1 flour
- 4 confectioners' sugar
- 1/4 butter
- 2 eggs
- 3/4 salt
- 1 1/2 sugar
- 1/4 flour
- 2 rhubarb
Instructions:
1. For crust, blend ingredients and press into a greased 9 x 9 x 2-inch pan.
2. For topping, mix ingredients and spoon into bottom layer.
3. Bake at 350 degrees for 30 minutes.
4. Good with ice cream.
Title: Yogurt-Berry Cups
Ingredients:
- 4 honey
- 1 plain yogurt
- 2 1/4 strawberries
- 1 blueberries
- 4 walnuts
Instructions:
1. Whisk 4 teaspoons honey into 1 cup yogurt.
2. Spoon 1 Tablespoon yogurt mixture into each of 4 parfait glasses or small bowls.
3. Layer each portion with 1/2 cup strawberries, 1 tablespoon ygurt mixture, 1/4 cup blueberries, 1 Tablespoon yogurt mixture, and the remaining 1/4 cup strawberries.
4. Finish with remaining 1 Tablespoon yogurt mixture and 1 Tablespoon chopped nuts.
Title: Coconut-Funfetti Ice Cream Cake
Ingredients:
- 2 1/2 vanilla ice cream
- 1 egg
- 1/2 gluten-free vanilla extract
- 1/2 tapioca starch
- 1 guar gum
- 1/2 baking soda
- 1/2 baking powder
- 1 salt
- 1/2
- 1
- 1/2
- 1/4
Instructions:
1. Preheat the oven to 350F and grease a 9x5" loaf pan.
2. Beat the ice cream, egg and extracts until very creamy and soft.
3. Add the flours, tapioca starch, guar gum, baking soda, baking powder and salt, beating to combine.
4. Fold in the nonpareils.
5. Spread in the pan and smooth the top.
6. Bake for 35-40 minutes, until a knife inserted in the centre comes out clean.
7. Cool completely in the pan before turning out.
Title: Strawberry Cake
Ingredients:
- 18 1/4 strawberries
- 3
- 2
- 3/4
- 2
- 8
Instructions:
1. Preheat oven to 350. Coat 2 (9") round cake pans with cooking spray. On low speed, beat cake mix, 1 1/3 cups water, egg whites and oil until combined, 30 seconds.
2. Increase speed to medium-high; beat until thick and smooth; 2 minutes. Beat in 1/4 cup preserves. Divide batter between pans. Bake 22-25 minutes or until toothpick inserted into centers comes out clean. Cool 15 minutes. Transfer from pans to racks; let cool completely.
3. Place one cake layer on serving plate; spread with remaining 1/2 cup preserves. Slice 1 cup strawberries; arrange over preserves. Top with remaining layer. Reserve 3/4 cup topping. Spread remaining topping over cake top and side. If desired, transfer reserved topping to pastry bag fitted with medium star tip. Pipe topping around cake top. Slice remaining 1 cup strawberries; place on cake.