lumicero/recipes-ing2inst huggingface dataset:
Title: The Best French Chocolate Cake
Ingredients:
- 3/4 unsalted butter
- 10 vanilla extract
- 3/4 eggs
- 2 flour
- 5 salt
- 1/4 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 160C (325F). Generously butter a 9.5 inch (22cm) springform pan, then sprinkle with a little sugar and tap out the excess.
2. Set aside 3 tbsp of the sugar. Place the chocolate, butter and remaining sugar in a heavy saucepan and cook over low heat until the chocolate and butter have melted and the sugar has dissolved. Remove the pan from the heat, stir in the vanilla extract and let the mixture cool slightly.
3. Beat the egg yolks into the chocolate mixture (when cool - otherwise the eggs will cook), beating each in well, then sift in the flour.
4. In a clean grease-free bowl, using an electric mixer, beat the egg whites slowly until they are frothy. Increase the speed, add the salt and continue beating until soft peaks form. Sprinkle over the reserved sugar and beat until the whites are stiff and glossy. Beat one third of the whites into the chocolate mixture (I use my electric mixer for this), then fold in the remaining whites (with a wooden spoon).
5. Carefully pour the mixture into the pan and tap the pan gently to release any air bubbles.
6. Bake the cake for about 35 to 45 minutes until well risen and the top springs back when touched lightly with a fingertip. (If the cake appears to rise unevenly, rotate pan after 20 to 25 minutes.) Transfer the cake onto a wire rack, remove the side of the pan and let cool completely. Remove the pan base, dust with confectioner's sugar and serve.
7. Enjoy!
Title: Vegan Orange Shortbread Fingers
Ingredients:
- 115 vegan margarine
- 50 caster sugar
- 2 oranges
- 175
Instructions:
1. Preheat the oven to 190C/375F/Gas 5.
2. Beat the margarine and sugar together until soft and creamy. Beat in the finely grated orange rind.
3. Gradually add the sifted flour and gently pull the dough together to form a soft ball. Roll the dough out on a lightly floured surface until about 1cm/1/2inch thick. Cut into fingers, sprinkle a little extra sugar if you wish (I don't), prick with a fork and bake for about 20 minutes or until the shortbread fingers are a light golden colour.
Title: Double Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1/2 brown sugar
- 1/2 egg
- 1 baking soda
- 1 vanilla
- 1 milk
- 3 flour
- 2 chocolate chips
- 1 -2
Instructions:
1. Cream butter and combine sugars.
2. Beat in egg.
3. Add cocoa.
4. Mix in baking soda and vanilla.
5. Add all of the flour.
6. Stir in milk.
7. Add chocolate chips.
8. Bake at 350 degrees for approximately 15-20 minutes.
Title: Key Lime Bites
Ingredients:
- 1 butter
- 1/4 powdered sugar
- 2 key lime juice
- 2 lime peel
- 2 all-purpose flour
- 1/4 salt
- 1/2 powdered sugar
- 2 key lime juice
- 1/4 lime peel
- 1
Instructions:
1. In a large bowl, cream butter and powdered sugar until light and fluffy.
2. Beat in lime juice and peel.
3. Combine flour and salt; gradually add to creamed mixture and mix well.
4. Stir in nuts.
5. Shape into 1-inch balls.
6. Place 2 inches apart on ungreased baking sheets; flatten slightly.
7. Bake at 400° for 8-10 minutes or until bottoms are lightly browned.
8. Remove to wire racks to cool completely.
9. In a small bowl, combine the icing ingredients.
10. Dip cookies in icing; allow excess to drip off.
11. Place on a wire rack; let stand until set.
12. Store in airtight container.
Title: Cappuccino Pudding
Ingredients:
- 3 -4 instant coffee granules
- 2 boiling water
- 3 milk
- 1 instant vanilla pudding
- 1 instant chocolate pudding mix
- 1 ground cinnamon
- 2 Cool Whip
Instructions:
1. Dissolve coffee granules in water, set aside.
2. In a mixing bowl, combine milk, pudding mix and cinnamon.
3. Mix thoroughly then stir in dissolved coffee.
4. Gently fold in Cool Whip.
5. Pour into dessert bowl or individual pudding dishes.
6. If desired, garnish with an additional spoonful of Cool Whip and wafer crumbs or shaved chocolate.
Title: Orange Yogurt Cream
Ingredients:
- 1 sugar
- 2 plain yogurt
- 1
- 1/3
Instructions:
1. Combine all ingredients and beat until stiff.
2. Cover and refrigerate for 30 minutes.
3. Serve.
Title: Aunt Reba's Oatmeal Cookies - Bonnie Stern
Ingredients:
- 1 butter
- 1/2 margarine
- 3/4 granulated sugar
- 1 brown sugar
- 1/2 egg
- 1/2 vanilla bean paste
- 1 1/2 pure vanilla extract
- 1 all-purpose flour
- 1/2 baking soda
- 2 kosher salt
- 1/2 rolled oats
- walnuts
Instructions:
1. In a large bowl, cream butter with both sugars. Beat in egg, vanilla and almond extracts.
2. In a separate bowl, combine flour, baking soda and salt.
3. Add flour mixture to the butter mixture, and stir Stir in oats and walnuts, if using.
4. Roll dough into small balls, about 1 tbsp each. Place balls on parchment lined baking sheets and press very flat with a fork or flat bottom of a glass dipped in flour.
5. Bake in a preheated 350*F oven for 8 - 12 minutes.
6. Cook on wire racks.
Title: One-Bowl Chocolate Mocha Cream Cake
Ingredients:
- 2 all-purpose flour
- 1 granulated sugar
- 1 dark brown sugar
- 3/4 baking soda
- 1 1/2 baking powder
- 1 1/2 salt
- 1/2 canola oil
- 1 brewed coffee
- 3 vanilla extract
- 1 boiling water
- 2 instant coffee granules
- 1/3 marshmallow creme
- 1/4
- 1
- 1/3
Instructions:
1. TO PREPARE CAKE:
2. Preheat oven to 350°F.
3. Combine flour and next 6 ingredients(through salt) in a large bowl.
4. Add mayonnaise and oil beat with a mixer at low speed until well blended.
5. Slowly add brewed coffee and vanilla, beat with a mixer at low speed 1 minute or until well blended.
6. Stir in chocolate; pour batter into 9x13" baking dish coated with cooking spray.
7. Bake for 30 minutes or until wooden pick inserted in center comes out clean.
8. Cool completely in pan on wire rack.
9. TO PREPARE MOCHA CREAM:
10. Combine water and granules in a large bowl stir until granules dissolve.
11. Add marshmallow creme; beat with a mixer at low speed until smooth.
12. Fold in whipped topping.
13. Spread mocha cream over top of cake; drizzle with chocolate syrup and sprinkle with nuts.
Title: Mahogany Icing
Ingredients:
- 2 powdered sugar
- 4 vanilla
- 1 butter
- 2
Instructions:
1. Sift sugar. Melt butter.
2. Combine sugar with butter, vanilla, cocoa, and coffee.
3. Beat until smooth.
Title: Jeanette's Applesauce Cake
Ingredients:
- 1/2 shortening
- 2 sugar
- 1 egg
- 1 1/2 unsweetened applesauce
- 2 1/2 flour
- 1 1/2 baking soda
- 1 1/2 salt
- 3/4 cinnamon
- 1/2 clove
- 1/2 allspice
- 1/2 water
Instructions:
1. Preheat oven to 350°.
2. Cream sugar and shortning until fluffy.
3. Beat in egg, then applesauce.
4. Whisk dry ingredients together.
5. Add dry ingredients alternating with water.
6. Pour into a greased and floured 9 x 13 pan.
7. Bake for 45 to 50 minutes or until cake tests done.
8. Cool on a rack.
9. Frost as desired.
Title: Peanut Butter Cereal Bars
Ingredients:
- 6 corn syrup
- 1 peanut butter
- 1 white sugar
- 1/3
Instructions:
1. Measure cereal into large bowl. Set aside.
2. Boil corn syrup in microwave. Add white sugar and stir well. Return to microwave and reheat until boiling.
3. Add peanut butter to sugar/syrup mixture and stir well.
4. Quickly pour peanut butter/syrup/sugar mixture into mixing bowl with cereal. Stir well (but fast!) and then transfer to a pan or baking sheet. *NOTE: This step, and the one following, must be done as quickly as possible because as the corn syrup cools the cereal mixture becomes harder to spread.*.
5. Form mixture into one big rectangle about 3/4 inch thick. Cool in fridge for 1 hour.
6. After its cooled the cereal rectangle may be cut into bars or squares. An alternative is to break the rectangle up by hand into pieces.
7. Please note that cheerios should not make up more than 1/3rd of the mix as they absorb the corn syrup. If you need to use more cheerios (or other absorbent cereal) then add a bit more corn syrup.
Title: Low-fat SCRUMPTIOUS Strawberry Filling for Crepes
Ingredients:
- 2 strawberries
- 1/4 reduced-calorie maple syrup
- 1 vanilla
- 1 fat-free ricotta cheese
- 1 strawberry
- 1 1/2
- 3/4
Instructions:
1. Place strawberry halves, apple juice, maple syrup and vanilla in blender or food processor.
2. Cover and blend until smooth.
3. Cover and refrigerate.
4. Prepare crepes.
5. Spread 2 T.
6. cheese over each crepe.
7. Sprinkle 1 T.
8. chopped strawberries over cheese.
9. Fold each crepe in half, then into thirds to form a triangle.
10. Spoon strawberry sauce over crepes.
11. Sprinkle with powdered sugar if desired.
Title: Cinnamon Brownie Cookies
Ingredients:
- 1/3 butter
- 3/4 granulated sugar
- 1 egg
- 2 baking powder
- 1/3 cocoa powder
- 1 vanilla extract
- 1 salt
- 2 cinnamon
- 1 milk
- 1 2/3 all-purpose flour
- 1 1/2 chocolate chips
Instructions:
1. Preheat oven to 375 degrees.
2. Cream butter and sugar until smooth. Add egg, vanilla extract, salt, cinnamon, and baking powder.
3. Slowly blend in cocoa powder, milk, and flour until well mixed.
4. Add 1 cup of chocolate chips.
5. Roll the dough into 1 1/2 inch balls and place on a cookie sheet about two inches apart. Bake at 375 degrees for 10 minutes. Do not move them from the cookie sheet until they are completely cool.
6. Melt the remaining 1/2 cup of chocolate chips and drizzle on top of cookies. Dust lightly with cinnamon. Store in airtight container.
Title: Chocolate Mocha Pastry
Ingredients:
- 1 all-purpose flour
- 1/2 butter
- 2 cold water
- 1/4 water
- 1 butter
- 1/2 all-purpose flour
- 1 vanilla extract
- 1 eggs
- 3 instant coffee
- 1 warm water
- 3 powdered sugar
- 1 1/2 butter
- 2
- 1/4
- 1
Instructions:
1. FOR THE PASTRY: Place 1 cup flour in large bowl; cut in 1/2 cup butter with pastry blender or 2 knives until crumbly. Stir in 2 tablespoons water with fork until moistened. Divide dough in half; shape into 2 balls. Pat each ball into 12x3-inch rectangle about 3-inches apart on ungreased baking sheet. Sprinkle 1/4 cup morsels evenly over rectangles; press in slightly.
2. FOR THE FILLING: Place 1 cup water and 1/2 cup butter in medium, heavy-duty saucepan. Cook over medium heat for 6-8 minutes or until mixture comes to a boil. Remove from heat; stir in 1 cup flour and vanilla extract. Stir in eggs one at a time, until smooth and glossy. Spread mixture to completely cover each rectangle.
3. Bake for 45-50 minutes or until pastry is crisp and golden brown; cool completely on baking sheet on wire rack.
4. FOR THE GLAZE: Combine coffee and 3 tablespoons warm water in small bowl; stir until coffee dissolves. Stir in sugar and 2 Tb bsp. butter until smooth and creamy. Spread evenly over each pastry.
5. FOR THE DRIZZLE: Microwave 1/4 cup morsels and vegetable oil in a small heavy-duty plastic bag on high for 30 seconds; knead. Microwave at 10-20 seconds intervals, kneading until smooth. Cut tiny corner from bag;squeeze to drizzle evenly over each pastry. Pull knife through drizzle 3 times to create design. Cut into 1-inch slices.
Title: Mocha Brownie Torte
Ingredients:
- 1 eggs
- 2 water
- 2 pecans
- 1/2 brown sugar
- 1 brown sugar
- 3 instant coffee
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly grease 2- 8 inch round cake pans.
3. Line each with a wax paper circle and grease again.
4. Combine brownie mix, eggs and water and mix well.
5. Stir in pecans.
6. Spread batter evenly in the prepared pans.
7. Bake for 15 to 18 minutes.
8. Cool for 5 minutes and remove from pans to cool completely on racks.
9. Peel waxed paper from layers.
10. Beat whipping cream until foamy.
11. Gradually add sugar and coffee, beating until stiff peaks form.
12. Spread whipped cream mixture on bottom brownie layer.
13. Top with remaining layer and finish frosting sides and top with whipped cream mixture.
14. Chill until serving time.
Title: Bread Pudding With Whiskey Sauce
Ingredients:
- 1 eggs
- 1 sugar
- 6 ground cinnamon
- 2 ground nutmeg
- 2/3 butter
- 2 raisins
- 1/8 butter
- 1/2 sugar
- 1/2 heavy cream
- 1/2
- 1/4
- 1
Instructions:
1. Grease a 9 by 13 pan with butter.
2. Cube the bread and place in a large casserole dish.
3. beat together the eggs, yolks, milk, melted butter, cinnamon and nutmeg.
4. Sprinkle the Raisins on the cubed bread and pour the milk mixture over the bread.
5. Press the bread down into the pan making sure it is absorbing the milk mixture.
6. Cover with foil.
7. Bake for 50 min at 350 degrees.
8. For the sauce.
9. Combine butter and sugar, microwave for 2 min and stir.
10. Add the whiskey, stir and microwave again for 1 minute Drizzle the sauce over each individual piece of bread pudding and then drizzle with heavy cream.
Title: Mrs. Field's Cheesecake Brownie Cups
Ingredients:
- 3 butter
- 2 cream cheese
- 1/3 sugar
- 2 flour
- 1 vanilla
- 2 sugar
- 1 1/4 flour
- 1/4 salt
- 6 eggs
- 4 vanilla
- 3/4
- 1
Instructions:
1. For cream cheese filling, mix all ingredients together, blend well and set aside.
2. For brownies, mix all ingredients together until smooth.
3. Reserve 1/2 cup of brownie batter for topping cream cheese mixture.
4. Line 12 muffin cups with paper cupcake liners.
5. Fill cups 1/2 full, then spoon cream cheese mixture on top of the brownie batter until the cup is 3/4 full.
6. Top with a scant teaspoon of brownie batter.
7. Place in a preheated 350° oven for 20 to 25 minutes until done.
Title: Cornbread Cassata - B-H-G
Ingredients:
- 2 eggs
- 2 milk
- 1/2 brandy
- 1 rum
- 2 dried cherries
- 1 1/2 golden raisins
- 1 1/2 brown sugar
- 1 white chocolate pieces
- 1/2 dried cherries
- white chocolate pieces
Instructions:
1. NOTE:
2. The egg and milk are estimates, depending on which mix you use. Follow your mix directions.
3. Grease and flour eight nonstick popover or giant muffin cups or two 9" or 8" round pans.
4. Line the large pans with waxed paper or parchment paper; set aside.
5. Preheat oven to 350º F.
6. Prepare each muffin mix according to package directions except stir 1/2 can of the pineapple into the batter of each mix along with the milk and egg.
7. Spoon a scant 1/2 cup batter into each popover or muffin cup* or spread batter into prepared 8- or 9-inch pans using 1 pan for each mix.
8. Bake for 20 minutes for popover pans, giant muffin pans or 9-inch pans (20 to 22 for 8-inch pans) or until a toothpick inserted near the center comes out clean.
9. Let cool in pans on a wire rack for 5 minutes for popover or muffin pans and 10 minutes for larger pans.
10. Remove cakes from pans and remove paper. Cool thoroughly.
11. Meanwhile, CAREFULLY heat brandy or rum over low heat until warm.
12. Add dried fruit and let stand 20 minutes; drain off excess liquid, if necessary.
13. In a chilled, large mixing bowl beat whipping cream and brown sugar with chilled beaters of an electric mixer on medium speed until soft peaks form.
14. Fold in fruit mixture and chocolate chunks.
15. Cover and refrigerate until ready to use.
16. For individual cakes:
17. If necessary, trim rounded tops so inverted cakes will be flat. Split cakes horizontally.
18. Place one layer on a dessert plate.
19. Top with some of the whipped cream mixture, the cake top and more whipped cream mixture.
20. If desired, garnish with additional cherries and white chocolate chunks.
21. For large cakes:
22. Place one cake layer on a serving platter; spread top with half of the whipped cream mixture.
23. Top with remaining cake and remaining whipped cream mixture. Serve within 30 minutes or, cover and chill for up to 8 hours.
24. Top with additional fruit and chocolate, if desired.
25. *NOTE:
26. You have enough batter to make 8 individual cakes.
27. If you don't have two popover or giant muffin pans, refrigerate remaining batter while first batch bakes.
28. Cool pans; wash and prepare pans as above to bake the remaining two cakes.
Title: Rich Rice Pudding Cake
Ingredients:
- 4 half-and-half
- 2/3 arborio rice
- 1/2 light brown sugar
- 8 lemon zest
- 3/4 ground coriander
- 1 salt
- 3 eggs
- 1 1/4 vanilla extract
- 1/3 sugar
- 2 water
Instructions:
1. Bring the half and half, rice, brown sugar, zest (make strips with a potatoe peeler), coriander and salt to a simmer in a medium sauce pan over medium heat and stirring frequently. Reduce the heat and cook at a bare simmer, stirring frequently for 15 minutes or until most of the liquid is absorbed. Remove the pan from the heat and let stand for 10 minutes, then discard the zest and whisk in the eggs and vanilla.
2. Meanwhile, butter an 8 x 1 1/2 inch round cake pan. Heat the granulated sugar and water in a small heavy saucepan over medium heat, stirring until the sugar is dissolved. Increase the heat to high and bring the mix to a boil, wash the sides of the pan with a wet pastry brush if you see any sugar crystals. Boil, without stirring but swirling the pan toward the end to even out the color, until the caramel is dark gold in color. Pour the caramel into the prepared cake pan. Let stand until cooled and hardened.
3. Position a rack in the top third of the oven preheat to 350.
4. Pour the rice mix into the cake pan and smooth the top with a spatula. Bake for 35 - 40 minutes or until the top begins to brown but the center is still slightly jiggly. Let cool completely on a wire rack.
5. Run a knife around the edges of the pan. Invert the cake onto a plate, tap on the pan, and carefully remove the pan. Cut into wedges and serve.
Title: Chocolate Yogurt Creme Pudding
Ingredients:
- 1 sugar
- 1/3 unflavored gelatin
- 1 low-fat milk
- 1 1/3 low-fat vanilla yogurt
- 2 vanilla extract
- 1
Instructions:
1. Stir together sugar, cocoa and gelatin in medium saucepan. Gradually stir in milk; let stand 5 minutes. Cook over medium heat, stirring constantly, until mixture comes to a boil and gelatin is dissolved. Cool about 5 minutes.
2. Add yogurt and vanilla; stir gently with whisk just until well combined. Pour into dessert dishes. Cover; refrigerate 6 hours or until set. Top with your favorite fresh fruit. 8 servings.
3. MICROWAVE DIRECTIONS: Stir together sugar, cocoa and gelatin in medium microwave-safe bowl. Stir in milk; let stand 5 minutes. Microwave at HIGH (100%) 3-1/2 to 4 minutes, stirring with whisk after each minute, until mixture is hot and gelatin is completely dissolved. Cool 5 minutes. Gradually add yogurt and vanilla, stirring with whisk until well blended. Pour into individual dessert dishes. Refrigerate about 6 hours or until set. Top with fruit. 8 servings.
Title: Strawberry Apple Crisp
Ingredients:
- 2 fresh strawberries
- 2 apples
- 1/2 sugar
- 1 cinnamon
- 1/4 ginger
- 1 vanilla
- 1/2 matzo meal
- 1/2 sugar
- 3/4 cinnamon
- 1 margarine
- 1/4
Instructions:
1. Preheat oven to 350.
2. Wash strawberries, remove stems and cut in half. If very large, cut in quarters.
3. Peel apples and cut into small slices.
4. Mix filling ingredients and put in 2 1/2 quart casserole.
5. Mix topping ingredients, except for margarine.
6. Cut in margarine until crumbly.
7. Spread topping on top of fruit filling.
8. Bake for 45 minutes or until just starting to brown.
Title: Cream Cheese Spice Cake With Spicy Mocha Frosting
Ingredients:
- 2 all-purpose flour
- 1 1/2 brown sugar
- 1 sour cream
- 1/2 pecans
- 1/2 butter
- 1/2 margarine
- 1 water
- 1 1/4 pumpkin pie spice
- 1 baking soda
- 1/2 baking powder
- 2 salt
- 1 eggs
- 1/3 cream cheese
- 1 sugar
- 2 egg
- 1/4 powdered sugar
- 2 butter
- 2 margarine
- 1 hot water
- 1/2 ground cinnamon
- instant coffee granules
Instructions:
1. For Cake:.
2. Heat oven to 350. Grease and flour 13x9x2 inch pan.
3. Beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Spread 1/2 the batter in pan. Pour filling over batter,
4. Spread evenly. Spread remaining batter over filling.
5. Bake cake 40 to 45 minutes. Check with knife fordoneness. Cool completely.
6. Cream Cheese Filling:.
7. Mix ingredient well with mixer. Set aside.
8. Frost with spicy Mocha Frosting:.
9. Spicy Mocha Frosting:.
10. With electric mixer, mix all ingredients until smooth and spreadable. Frost cake. Cover, serve at room temperature.
Title: Junior's Lemon Coconut Cake
Ingredients:
- 1 1/3 baking powder
- 1 salt
- 1/2 sugar
- 9 vanilla
- 1 unsalted butter
- 1 cream of tartar
- 1/4 sugar
- 1/2 cornstarch
- 1/2 salt
- 2 1/3 cold water
- 2/3 lemon rind
- 1/2 fresh lemon juice
- 2 unsalted butter
- 5 vanilla
- 2 confectioners' sugar
- 1/3 - 1/2 salt
- 3 unsalted butter
- 1 margarine
- 1/4 light corn syrup
- 8 vanilla
- 1/2 heavy cream
- 1 1/2 flaked coconut
- 1/2
- 2
- 1/2
- 2
Instructions:
1. Make the sponge cake the day before or morning you will serve cake.
2. Preheat oven to 350°F Butter two 9-inch layer cake pans and line the bottoms with wax paper.
3. Sift the flour, salt and baking powder together and set aside. Beat egg yolks in a large bowl with and electric mixer on high for 5 minutes. With mixer running, gradually add 3/4 cup sugar and beat until thick and light yellow, about 5 minutes. Beat in vanilla and lemon extract. Sift flour mixture over batter and stir in by hand until no white remains. Then blend in butter stirring until it no longer looks separated. In a clean bowl, beat egg whites with cream of tartar on high until frothy. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Stir about 1 cup of whites into batter, then gently fold remaining whites inches Divide batter evenly between pans and bake until layers spring back when lightly touched, about 25 minutes. Let cool on rack 30 minutes, then turn out of pans. Peel of paper and let cool completely (at least 4 hours).
4. Prepare the Lemon Filling 2 hours before serving.
5. Mix sugar, cornstarch and salt together in large saucepan. Gradually pour in the water, whisking to prevent lumps. Cook over medium heat until mixture thickens. Remove from heat. Meanwhile beat yolks with electric mixer on high, until thick and light. Mix a little hot starch mixture into eggs to warm, then pour eggs into pan. Cook over low heat, whisking, just until hot and edges are just starting to cook. Be very careful not to overcook or it will separate. Remove from heat and whisk in juice, rind, butter, vanilla and lemon extract. Refrigerate until cool to touch, but not chilled and set - should still be spreadable.
6. Sift sugar and salt together and set aside. Cream butter and margarine together in large bowl with mixer on high for 3 minutes. With mixer still running, beat in corn syrup and vanilla. Reduce mixer to low and beat in sugar in two additions. Blend in cream until spreading consistency is reached, using a little extra if necessary.
7. Set 1 cup aside in a pastry bag fitted with a medium star tip.
8. To assemble:.
9. Split each cake layer to make 4 layers. Spread first layer with about 1/5 frosting, then 1/4 lemon filling. Repeat with second and third layers. Top with last layer. Frost sides of cake, then pat with coconut, reserving about 1/4 cup. Frost top of cake with remaining frosting and then spread with remaining filling. Sprinkle with 1/4 cup coconut. Using pastry bag, pipe scrolls of frosting along top edge of cake and large rosette in center.
10. Keep refrigerated.
Title: Peanut Butter Chocolate Chip Cookies or Cookie Cake
Ingredients:
- 2 eggs
- 2 flour
- 1 baking soda
- 1 peanut butter
- 1 brown sugar
- 1 margarine
- 1 white sugar
- 6 chocolate chips
Instructions:
1. Preheat oven to 350°.
2. Mix sugars, margarine, and peanut butter together.
3. Add eggs and mix.
4. Add flour and baking soda, mix until just blended.
5. Add chocolate chips and mix again (I continue to use my electric mixer, and it doesn't mess it up).
6. Option #1: Drop from a teaspoon onto ungreased cookie sheets. Bake for about 10 minutes, or until lightly browned on top.
7. Option #2: Divide in half and place in two 9 inch pie pans. Bake for about 25 minutes or until golden on top.