lumicero/recipes-ing2inst huggingface dataset:
Title: Raspberries With Ricotta Cream
Ingredients:
- 1 part-skim ricotta cheese
- 2 light brown sugar
- 2 Grand Marnier
- 1 raspberries
- mint sprig
Instructions:
1. Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid.
2. Transfer the drained ricotta to a blender, add the sugar and Grand Marnier or orange juice and process until smooth.** This mixture can be made up to 8 hours in advance. Cover and keep refrigerated.**.
3. Divide the raspberries among 4 dessert bowls and top each with 1/4 cup of the ricotta mixture. Add a slash of Grand Marnier or orange juice, and garnish with mint sprigs.
Title: Pears Helene
Ingredients:
- 1 vanilla ice cream
- 1 heavy cream
- 1 granulated sugar
- 1/2 vanilla extract
- 2
- 1/2
Instructions:
1. Chill pears during dinner.
2. Heat hot fudge topping in microwave one minute.
3. Whip cream and add vanilla and sugar.
4. Put one or two pear halves in a small bowl.
5. Put a scoop (about 1/2 cup) ice cream over pears.
6. Drizzle 2 tablespoons of hot fudge over ice cream.
7. Plop a couple of spoonfuls of whipped cream on top.
8. Sprinkle with a teaspoon or so chopped nuts (optional).
Title: Blueberry Bottom Cake
Ingredients:
- 1 1/3 flour
- 3 baking powder
- 3/4 brown sugar
- 1/4 salt
- 1/4 butter
- 1 egg
- 3/4 milk
- 1 vanilla
- 1 lemon zest
- 3 blueberries
- 1/2 sugar
- 1
Instructions:
1. mix dry ingredients, add butter and mix until crumbly.
2. add milk, vanilla and eggs, mix until blended, do not over mix.
3. grease an 8" square pan.
4. mix blueberries, sugar and zest and put in pan.
5. top with cake batter.
6. cook 45 - 50 minutes at 350.
7. sever warm or cold.
Title: French Cherry Clafouti Pudding - French Cherry Custard Bake
Ingredients:
- 24 -36 cherries
- 8 kirsch
- 3 fresh cherries
- 3 caster sugar
- 2 creme fraiche
- 1/4 unsalted butter
- 2 milk
- 3 eggs
- 1/2 self-raising flour
- 1/2 baking powder
- vanilla extract
- unsalted butter
- icing sugar
Instructions:
1. Preheat the oven to 200°C/400°F.
2. Grease a baking tin or tian with a little butter; size about 6" x 9" or 12" long for an oval dish.
3. In a food processor, blend together all the clafoutis batter ingredients, except the cherries.
4. Pour the clafoutis batter into the greased tin or tian.
5. Scatter the cherries into the top of the clafoutis batter.
6. Bake in the oven for about 30 to 45 minutes or until risen and firm to the touch and golden brown.
7. Serve warm with creme fraiche or cream.
Title: Best Peanut Butter Frosting
Ingredients:
- 1 peanut butter
- 1/2 butter
- 2 vanilla
- 1 1/2 - 2 powdered sugar
- 1 salt
Instructions:
1. Beat the peanut butter and butter together for 2 to 3 minutes at medium to med. high speed.
2. Add vanilla, 1 1/2 C powdered sugar, and salt and beat an additional 3 to 5 minutes on medium speed. Start slowly or you'll have powdered sugar everywhere.
3. Frosting will be thick. Add more powdered sugar if you would like it more stiff and a little milk if you need to loosen it up a little.
4. Try not to eat the whole thing before frosting brownies, cupcakes, cakes, etc.
Title: Delectable Experiment
Ingredients:
- 1 whole wheat flour
- 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 2 eggs
- 1 coconut oil
- 1 brewed coffee
- 1 honey
- 4
- 1/4
- 10
- 3/4
Instructions:
1. Preheat oven to 325".
2. Spray fluted spring form cake pan with Pam.
3. Combine liquid ingredients in a mixer on low setting or by hand.
4. Add dry ingredients and mix well until all flour is wet (approximately 30 seconds).
5. Use spatula to drop thick mix into cake pan. Spread evenly (as well as you can).
6. Bake 325* for 35-40 minutes. Use toothpick test to check.
7. Note: You must bake this cake at 325* because of the honey. If you use sugar instead of honey bake at 350*.
8. Allow to cool for 10 minutes before removing spring form portion of pan. Allow cake to cool down to room temp before cutting. This cake is great without icing but if you so choose to ice it do so after cake has cooled completely.
Title: Peanut Butter Cookies
Ingredients:
- 1/2 white sugar
- 1/2 brown sugar
- 1/2 chunky peanut butter
- 1/4 Crisco shortening
- 1/4 butter
- 1 egg
- 1 vanilla
- 1 1/4 all-purpose flour
- 3/4 baking soda
- 1/2 baking powder
- 1/4 salt
- 1/4 peanuts
- 1/4
Instructions:
1. In a large bowl mix together both sugars, peanut butter, shortening, butter, egg and maple extract using an electric mixer on medium speed until well blended.
2. In a small bowl mix together flour with baking soda, baking powder and salt; add to the creamed mixture until well blended.
3. Add in peanuts and/or mini chocolate chips (if using) mix to combine.
4. Cover tightly and refrigerate for a minimum of 2 hours or up to 24 hours.
5. Heat oven to 375°F.
6. Grease a large cookie sheet/s.
7. Shape the dough into about 1-1/4-inch balls.
8. Place about 3 inches apart on cookie sheet.
9. Flatten in a crisscross pattern with a fork dipped into sugar.
10. Bake about 8-10 minutes or until light golden brown.
11. Cool for about 5 minutes then remove to a wire rack to cool.
Title: Nectarine and Blueberry Coffee Cake (Gluten-Free, Low-GI)
Ingredients:
- 3/4 sugar
- 3/4 baking powder
- 3/4 salt
- 2 eggs
- 1/2 milk
- 2 milk
- 1/2 plain yogurt
- 1 1/2 vanilla
- 1 blueberries
- 3 nectarines
- 1/2 rolled oats
- 1/4 sugar
- 1/4 unsalted butter
- 4 olive oil
- 1 cinnamon
- 1/4 salt
Instructions:
1. Spray oil inside a 9-inch springform pan and preheat oven to 350°F/180°C degrees.
2. In a bowl, mix almond flour, coconut flour, sugar, salt and baking powder.
3. In another bowl, mix eggs, milk, yogurt, and vanilla or almond extract. Pour in the flour mixture and mix.
4. Fold in blueberries and transfer to the springform pan.
5. Place nectarine slices on top of the batter.
6. In a bowl, mix oats, almond flour, sugar, butter, cinnamon and salt and sprinkle evenly over the nectarines.
7. Bake for 40 – 45 minutes or until a wooden pick comes out clean.
8. Infuse love and serve with ice cream or whipped cream if you like.
Title: Peanut Chocolate Cake
Ingredients:
- 1/2 butter
- 2 1/4 brown sugar
- 3 eggs
- 3 vanilla
- 2 flour
- 2 1/4 baking soda
- 2 salt
- 1/2 sour cream
- 1 water
- 1 butter
- 1 peanut butter
- 1 powdered sugar
- 4 milk
- 1/4 vanilla
- 2 peanuts
- 1
Instructions:
1. In a large bowl, cream butter and sugar until fluffy, beat in eggs, chocolate and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Gradually beat in water.
2. Pour into 2 greased and floured 9 inch baking pans. Bake at 350 degrees for 35-40 min or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting: In a large bowl cream the butter, peanut butter and powdered sugar. Beat in milk and vanilla until smooth. Set aside.
4. Cut each cake horizontally into 2 layers. Place bottom layer on a serving plate, top with 1/2 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides of cake with remaining frosting. Gently press peanuts into sides of the cake.
Title: Soft and Chewy Molasses Spice Cookies
Ingredients:
- 1/3 granulated sugar
- 2 1/4 unbleached all-purpose flour
- 1 baking soda
- 1 1/2 ground cinnamon
- 1 1/2 ground ginger
- 1/2 ground cloves
- 1/4 ground allspice
- 1/4 ground black pepper
- 1/4 table salt
- 12 unsalted butter
- 1/3 dark brown sugar
- 1 vanilla extract
- 1 molasses
- 1/2
Instructions:
1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for dipping in 8- or 9-inch cake pan.
2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.
3. In standing mixer fitted with paddle attachment, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.
4. Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 1 1/2-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not over bake.
5. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature and serve. Can be stored at room temperature in airtight container or zipper-lock plastic bag up to 5 days.
Title: Fresh Cherry Fruit Crunch
Ingredients:
- 2 flour
- 1 butter
- 1 1/3 brown sugar
- 1/2 walnuts
- 8 cream cheese
- 1 powdered sugar
- 1 heavy whipping cream
- 4 1/2 fresh cherries
- 3/4 white sugar
- 1/4 cornstarch
- 1 water
- 1/2
Instructions:
1. Prepare cherries and set aside.
2. Preheat oven to 400 degrees.
3. Crust: Mix all the crust ingredients together and press inside an 8"x11" baking dish. Bake for 13-15 minutes. Remove from oven and let cool.
4. Filling: Whip cream and sugar til just holding peaks then fold in soften cream cheese. Don't whip this in as it tends to get liquidy.
5. Spread cheese mixture over crust carefully and reffrigerate.
6. Topping: Put cherries and sugar into sauce over low heat.
7. Whisk cornstarch with water and stir into cherries.
8. Raise heat to medium. Cook until mixture thickens, stirring regularly.
9. Remove from heat and stir in extract.
10. Allow to cool, stirring now and then.
11. Spread over cheese mixture and chill.
Title: Pear Walnut Spice Cake
Ingredients:
- 1 raisins
- 2 all-purpose flour
- 3 eggs
- 1 1/2 sugar
- 1 pure vanilla extract
- 1 salt
- 1 baking soda
- 1 cinnamon
- 1 ground cloves
- 1/2 ground allspice
- 1/2 pears
- 2 walnuts
- 1 maple syrup
- 1/2 confectioners' sugar
- 1 1/2
Instructions:
1. Heat the oven to 350 degrees F.
2. Place the raisins in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake batter during baking).
3. To make the cake:
4. Beat the eggs and sugar in a mixer fitted with a whisk attachment (or using a hand mixer) until fluffy.
5. With the mixer running, slowly pour in the vanilla and the oil.
6. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, cloves, and allspice.
7. Mix into the egg mixture.
8. Mix in the pears and nuts, then stir in the raisins by hand, distributing them evenly in the batter.
9. Spoon into a 10-inch tube pan and bake about 45 to 60 minutes, until springy and dry in the center.
10. Let cool in the pan on a wire rack, then turn it out.
11. Freeze until ready to use or just wrap and store for up to 2 days.
12. To make the glaze:
13. Stir the maple syrup and sugar together in a bowl.
14. Glaze the cooled cake by spooning the glaze around the tops of the cakes and letting it drip down the sides.
Title: Dutch Oven Brownie
Ingredients:
- 1/2 butter
- 6 chocolate
- 1 1/2 sugar
- 3 eggs
- 1/4 cocoa powder
- 1/2 sea salt
- 1/2 all-purpose flour
Instructions:
1. Melt chocolate and butter in bowl over double boiler.
2. Add sugar and mix.
3. Take off fire.
4. Add egg one at a time and mix well.
5. Mix coco powder with all purpose flour and salt
6. Send through sift and add at once to mix.
7. Fold in flour and coco mix.
8. Transfer to baking dish.
9. Bake in 350 degree oven for 18 minutes.
Title: Rich Chocolate Pound Cake
Ingredients:
- 2 all-purpose flour
- 3 baking powder
- 1 salt
- 1/2 light brown sugar
- 2 margarine
- 1 vanilla extract
- 1 eggs
- 4 milk
- 1/2
Instructions:
1. Preheat oven to 350º F.
2. Grease 10-inch Bundt pan.
3. Microwave 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
4. (The morsels may retain some of their original shape.).
5. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.
6. Cool to room temperature.
7. Combine flour, baking powder and salt in medium bowl.
8. Beat sugar, butter and vanilla extract in large mixer bowl until creamy.
9. Add eggs one at a time, beating well after each addition.
10. Beat in melted chocolate.
11. Gradually beat in flour mixture alternately with milk.
12. Spoon into prepared Bundt pan.
13. Bake for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
14. Cool in pan for 30 minutes.
15. Invert cake onto wire rack to cool completely.
16. MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag.
17. Microwave at additional 10- to 15-second intervals, kneading until smooth.
18. Cut a small hole in corner of bag; squeeze to drizzle over cake.
Title: Haupia Cake
Ingredients:
- 1 cake flour
- 1 baking powder
- 2 eggs
- 2 sugar
- 1 water
- 1/2 unsalted butter
- 2 unsweetened coconut milk
- 4 water
- 2 sugar
- 1 cornstarch
- 1/4 coconut
- 1
Instructions:
1. Preheat the oven to 350 degrees and grease a 9 inch round cake pan.
2. To prepare the sponge cake, sift the flour and baking powder into a small mixing bowl.
3. Using an electric mixer, heat the eggs and yolks at high speed for about 4 minutes, or until thick.
4. Gradually add the sugar to the eggs and beat at medium speed for 4 or 5 minutes, until light and fluffy.
5. Add the flour mixture to the eggs and beat at medium-low speed until just combined.
6. Put the water and butter in a saucepan and stir over medium heat until the butter melts.
7. Add to the batter and beat until combined.
8. Pour the batter into the prepared baking pan.
9. Bake in the over for 20 to 25 minutes, or until an inserted toothpick come out clean.
10. Let the cake cool in the pan briefly, then remove and cool on a wire rack.
11. Cover with plastic wrap or foil and place in the freezer, preferably overnight.
12. To prepare the haupia, place the coconut milk, 1 cup of the water and the sugar in a saucepan and bring to a boil.
13. Mix the cornstarch and the remaining 1 cup of water together in a bowl, add to the pan, and stir until the mixture returns to a boil and thickens.
14. Remove from the heat and keep warm in a double boiler.
15. Remove the sponge cake from the freezer and cut a thin slice off the top to level off the cake.
16. Slice the cake in half horizontally to make two even layers.
17. Pour the haupia over the bottom layer, to a thickness of about ½ inch.
18. Place the top layer of cake over the haupia, gently pressing down.
19. Pour more of the haupia over the top of the cake, using a spatula (or chill it in a small shallow pan, cut it into squares, and serve with the cake - or eat it before your company arrives!).
20. Refrigerate the cake for 3 to 4 hours.
21. When ready to serve, garnish with the shredded coconut.
Title: Socks-Off Oatmeal Cookies (No Raisins)
Ingredients:
- 1 butter
- 1 brown sugar
- 1 coconut
- 1 white sugar
- 2 vanilla extract
- 2 eggs
- 2 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 3 1/2 quick-cooking oatmeal
- 1 pecans
Instructions:
1. Mix butter, sugar, eggs and vanilla extract.
2. Add coconut.
3. Mix flour, baking powder, baking soda.
4. salt and oatmeal.
5. Blend all ingredients together.
6. Add chopped nuts.
7. Drop 1 tablespoons of batter onto greased baking sheet.
8. Bake in 350° for 15 minutes.
Title: The Best Chocolate Chip Bundt Cake
Ingredients:
- 1 instant vanilla pudding
- 1 sour cream
- 8 eggs
- 4 water
- 1/2 chocolate chips
- 1/2
- 1
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients except chocolates in large mixing bowl- Beat 1/2- 2 minutes.
3. Grate German Chocolate bar (Or chop in a mini-chop or cuisinart-- this is much easier than grating).
4. Add grated chocolate and chocolate chips to mixture.
5. Pour into well-greased and floured bundt pan (most bundt pans are sized between 9" and 12" diameter).
6. Cook at 350 degrees for 50- 60 minutes.
7. Sprinkle with powdered sugar (if desired) when cool.
Title: Wicklewood's Trifle Sponges (Gluten Free)
Ingredients:
- 2 eggs
- 3 caster sugar
- 1 lemon, zest of
- 2 caster sugar
Instructions:
1. Preheat oven to 190c and line 2 baking sheets with parchment paper.
2. Whisk together the eggs, sugar and zest until the mixture is thick and has doubled in volume.
3. Gently fold in the flour mix.
4. Place the mixture in a large piping bag with a 1/2in nozzle and pipe 3" lengths of batter onto the prepared baking sheets.
5. Dust with caster sugar and bake for 6-8 mins until golden brown.
Title: Amy Sedaris's Vanilla Cupcakes
Ingredients:
- 3/4 unsalted butter
- 1 3/4 sugar
- 2 eggs
- 2 pure vanilla extract
- 1/2 salt
- 2 1/2 baking powder
- 2 1/2 flour
- 1 1/4 milk
- 1 confectioners' sugar
- 1/4 half-and-half
- 1 pure vanilla extract
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, cream together butter and sugar. Add in the eggs, two teaspoons vanilla, salt and baking powder. Add flour and milk in batches, starting and ending with flour. Stir until batter is smooth and satiny.
3. Fill paper-lined muffin tins with batter. Bake at 375° for 18- 20 minutes.
4. For frosting, whip together the box of confectioners' sugar, half-and-half, and one teaspoon vanilla until smooth and fluffy.
5. Allow cupcakes to cool about 45 minutes and frost.
6. *HINT* I added about one extra teaspoon of vanilla to the batter.
7. This recipe didn't specify, but I used all-purpose flour.
8. To the frosting, I added a bit more half-and-half to reach a thinner consistency.
Title: Famous Sugar Cookies
Ingredients:
- 1 butter
- 1 canola oil
- 1 powdered sugar
- 1 granulated sugar
- 4 flour
- 1 salt
- 1 cream of tartar
- 1 baking soda
- 1 vanilla extract
- 1/2 water
- 1/2 granulated sugar
Instructions:
1. Preheat oven to 350 degrees F. Set aside 1/2 cup water and 1/2 cup granulated sugar for later.
2. Cream butter, oil, vanilla and sugars in a large mixer bowl with mixer at low speed.
3. Combine all dry ingredients in a bowl and whisk together.
4. With mixer running on low, add dry ingredients slowly until well combined.
5. Roll 1 teaspoonful of dough in a ball. Place on ungreased sheet 3" apart.
6. Place water in a small bowl and the 1/2 sugar in another.
7. Dip the bottom of a small glass in water, then sugar and flatten each cookie, allowing 2" between flattened cookies.
8. Bake 8-10 minutes (13 minute if using a convection oven) until edges are golden. Cool on rack.
Title: Strawberry Pavlova
Ingredients:
- 4 cream of tartar
- 1 sugar
- 1 cornstarch
- 1 white vinegar
- 1 confectioners' sugar
- 1 1/2 strawberries
- 3 -4
- 2
Instructions:
1. Line a baking sheet with parchment paper.
2. In a copper or stainless steel mixing bowl whip the egg whites with cream of tartar until foamy.
3. Gradually add in the 1 cup sugar and continue to whip until stiff peaks form (about 8 minutes).
4. After the whites have been whipped fold in cornstarch and white vinegar.
5. Spread the meringue out to a 10-inch circle on the parchment paper leaving a shallow indentation in the middle (to allow the whipped cream to sit on).
6. Bake at 300 degrees F for 30-40 minutes.
7. Allow to cool.
8. In a chilled mixing bowl beat the whipping cream until just soft peaks form.
9. Add in 3-4 tablespoons confectioners sugar and continue beating until thickened.
10. TO ASSEMBLE; top the baked meringue (pavlova) with the whipped cream then top with chopped berries.
Title: Bacardi Rum Cake
Ingredients:
- 1 pecans
- 1 walnuts
- 1 vanilla instant pudding mix
- 4 eggs
- 1/2 cold water
- 1/2 dark rum
- 1/2 rum
- 1/2 butter
- 1/4 water
- 1 sugar
- 1/2 dark rum
- rum
Instructions:
1. Sprinkle nuts over bottom of greased 10 inch tube pan or 12 cup bundt pan.
2. Stir together cake mix, pudding mix, eggs, water, oil and rum.
3. Pour batter over nuts.
4. Bake at 325 in oven for 1 hour.
5. Cool 10 minutes in pan.
6. Invert onto serving plate and prick top.
7. Glaze-----------------.
8. Melt butter in saucepan.
9. Stir in water and sugar.
10. Boil 5 minutes, stirring constantly.
11. Remove from heat.
12. Stir in rum.
13. Brush glaze evenly over top and sides of cake.
14. Allow cake to absorb glaze.
15. Repeat until glaze is used up.
Title: Amish Rhubarb Dumplings
Ingredients:
- 1 1/2 sugar
- 1 flour
- 1/2 cinnamon
- 1/4 salt
- 1 1/2 water
- 1/3 margarine
- 1 vanilla extract
- 2 flour
- 2 sugar
- 2 baking powder
- 1/4 salt
- 2 1/2 butter
- 3/4 milk
- 2 butter
- 2 fresh rhubarb
- 1/2 cinnamon
- 1/2 sugar
Instructions:
1. in a saucepan, combine sugar, flour, cinnamon and salt.
2. stir in water; add butter.
3. bring to a boil, cook and stir for 1 minute.
4. remove from heat.add vanilla and if desired.food coloring to tint sauce a deep pink.set aside.
5. to prepare DOUGH:.
6. combine sugar, flour, baking powder and salt in a medium bowl -- cut in butter until mixture resembles coarse crumbs.
7. add milk and mix quickly.do not overmix.
8. gather dough into a ball and rol out of lightly floured surface to fit a 13x9" baking pan.
9. spread with softened butter, arrange rhubarb on top.combine sugar and cinnamon, sprinkle over rhubarb.
10. roll up from long side and place on a cutting board; seam side down.
11. cut roll into 12 slices.
12. arrange slices, cut side up in a greased 13x9" baking pan --
13. pour sauce over top.
14. bake at 350* for 35-40 minutes.
Title: Mocca Butter Cream Filling
Ingredients:
- 43 sugar
- 100 -150 milk
- 2 1/2 instant coffee powder
- 2 butter
- 250 margarine
Instructions:
1. Blend the pudding powder and sugar with 6 tbsp of the milk.
2. Bring the rest of the milk to a boil.
3. remove from heat and slowly stir in the blended pudding powder.
4. Stir the pudding occasionally while it is cooling down.
5. Cream the butter and beat in the cooled pudding one tbsp at a time (the butter and pudding shouldn't be too cool otherwise the cream may curdle).
6. Cut the cake through twice horizontally.
7. Spread the bottom layer with either a thin layer of jame and then 1/4 of the butter cream filling.
8. Lay the 2nd layer over the filling, spread with a little less than half of the remaining cream and lay the top layer over it.
9. Coat the sides and top surface thinly and evenly with a little of the remaining cream and sprinkle the sided with almonds .
10. Pipe the rest of the cream decoratively over the top.
Title: Peanut Butter and Strawberry Sundae
Ingredients:
- 2/3 white sugar
- 1/3 light brown sugar
- 1 butter
- 1/4 salt
- 3/4 half-and-half
- 1/3 vanilla extract
- 1/2 strawberry
- 1 vanilla
- chocolate chip ice cream
Instructions:
1. Combine the 2/3 cup of white sugar and the brown sugar, butter, salt, and half-and-half or light cream in a medium saucepan. Warm the mixture over medium heat, stirring continuously, until it starts to simmer. Whisk in the peanut butter until smooth. Heat the mixture for another minute, then remove the pan from the heat and stir in the vanilla extract. Pour the sauce (about 1 2/3 cups) into a small serving bowl to cool.
2. Reserve several whole strawberries for garnish. Slice the rest into a medium mixing bowl and sprinkle the remaining 2 tablespoons of white sugar over them. Gently mash the berries into a chunky sauce and refrigerate it until serving time (you should end up with 3 cups or so).
3. For each sundae, scoop ice cream into a chilled serving dish, spoon on some of the peanut butter and strawberry sauces, and top with a whole berry.