lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Cherry Cobbler - from Gooseberry Patch
Ingredients:
- 15 all-purpose flour
- 1 sugar
- 1 1/4 milk
- 1 baking powder
- 2 salt
- 1/8 butter
- 1/2 vanilla ice cream
Instructions:
1. In a saucepan over medium heat, cook cherries with their juice until boiling; remove from heat.
2. In a medium bowl, mix flour, one cup sugar, milk, baking powder and salt.
3. Spread butter in a 2-quart casserole dish or in 4 to 6 one-cup ramekins; pour flour mixture over butter.
4. Add cherries; do not stir.
5. Sprinkle remaining sugar over top.
6. Bake at 400 degrees for 20 to 30 minutes.
7. Serve warm, garnished as desired.
Title: Carmen Miranda
Ingredients:
- 4 sugar
- 1 cream cheese
- 12 heavy cream
- 1 1/2 rum
- 1 ladyfingers
- 10 1/2 mangoes
- 2 fresh ripe pineapple
- 2 papayas
- 2 mango
- pineapple
- papaya
Instructions:
1. Chill a mixing bowl and clean beaters in the freezer. Prepare a double boiler for use (bring water to a simmer in the bottom portion).
2. Beat egg yolks and 2/3 cup sugar in a large bowl until pale yellow (approximately 2 minutes). Transfer this mixture to the top pan of the prepared double boiler. Simmer, whisking constantly, for about 5 minutes or until it thickens enough to coat the back of a spoon. Remove from heat and cool.
3. Once cooked yolk mixture has cooled to room temp, combine this mixture in a food processor with the cream cheese. Process until fluffy and well-blended.
4. Whip chilled cream in the chilled bowl with chilled beaters until it forms stiff peaks(the colder everything is, the better). Fold the whipped cream into the cream cheese mixture.
5. In a small saucepan, combine the liquor with the remaining 1/3 cup sugar and simmer to dissolve the sugar, approximately 5 minutes. Cool slightly, then transfer to a small bowl.
6. Everything but the fruit will be layered into a 9-inch bowl (glass is best for visual effect) in thirds (the fruit will be layered once per type). Dip each ladyfinger in the liquor syrup, then place in the bottom of the serving bowl. Once 1/3 of the ladyfingers are dipped and placed, cover them with the diced mangoes and 1/3 of the cream cheese mixture. Cover with another 1/3 of dipped ladyfingers, then the pineapple and 1/3 of the cream cheese mixture. Repeat one more time, 1/3 of the dipped ladyfingers, the diced papaya, and the last of the cream cheese mixture. Chill overnight (or at least for two hours so the ladyfingers will soften and flavors can meld). Just prior to serving, garnish with the additional fruits.
Title: No Egg Banana Split Cake
Ingredients:
- 1 crushed pineapple
- 1 bananas
- 2 cherry pie filling
- 1 Cool Whip
- 1
- 1/4
- 1/8
Instructions:
1. Mix cake mix with canned crushed pineapple,undrained.
2. Grease a sheet cake pan. Pour batter into pan. bake at 350, for about 20 min, or until cake test done,.
3. Cool. about 45 minute.
4. Slice bananas on top of cake, spread pie filling on top bananas, spread cool whip atop pie filling, sprinkle on nuts and drizzle with Hershey chocolate syrup.Put in the fridge, Serve cold,.
Title: Yellow Chiffon Layer Cake for Basic Mousse
Ingredients:
- 6 sugar
- 1 1/2 water
- 4 vanilla
- 1/2 flour
- 1/2 baking powder
- 1 salt
- 1 1/2
- 3
- 1
Instructions:
1. Preheat oven to 350degrees F.
2. Grease the bases of four 8 inch pans,donot grease sides.
3. You will need three bowls (two large, one small).
4. Beat egg whites until soft peaks form.
5. Gradually add 1/2 cup sugar while continuing to beat until very stiff in large bowl of mixer.
6. Mix egg yolks, oil, water, and vanilla together in a small bowl.
7. Sift together the dry ingredients into the other large bowl- 1 cup sugar, flour, baking powder, and salt.
8. Add the egg yolk mixture to the dry ingredients.
9. Mix well.
10. Fold in stiffly beaten egg whites and gently incorporate.
11. Pour into prepared pans.
12. Bake at 350 degree for about 25 minutes, well risen and top springs back in the center.
13. Turn baking pan onto a rack immediately and let cool.Run a knife through the sides and take out from pan.
Title: Apple Cinnamon Mug Cake (Microwave)
Ingredients:
- 3 self-rising flour
- 1 dark brown sugar
- 1 granulated sugar
- 1/4 cinnamon
- 1 applesauce
- 1 water
- 1
Instructions:
1. Mix dry ingredients in an 8-oz. microwave safe mug.
2. Add applesauce, water and vegetable oil, and mix well.
3. Microwave on high for one minute or until done. (Times may vary.).
Title: No-Bake Cookies
Ingredients:
- 1/2 margarine
- 2 eggs
- 3/4 sugar
- 1/4 salt
- 1/2 dates
- 1/2 walnuts
- 2 coconut
Instructions:
1. Heat all ingredients together except Rice Krispies. Cool.
2. Add Rice Krispies.
3. Roll in balls, then in coconut.
Title: Copycat Kashi Cookies
Ingredients:
- 1/2 margarine
- 3/4 cinnamon
- 3/4 baking powder
- 1/2 egg
- 1 nonfat milk
- 2 soymilk
- 1 vanilla
- 3/4 whole wheat flour
- 3/4 raisins
- 1/2 dried cranberries
- 1/2
Instructions:
1. Preheat oven to 375 degrees F. Lightly grease a cookie sheet.
2. Beat margarine for 30 seconds with electric mixer on high. Add evaporated cane juice, cinnamon, and baking powder; beat until combined.
3. Beat in in egg, milk and vanilla. Slowly beat in flour and Kashi Flakes until no more can be added; combine the rest by hand.
4. Stir in dried fruit. Drop by rounded teaspoon on to lightly greased cookie sheet.
5. Bake for 8-10 minutes, or until edges are golden brown.
Title: Strawberries Amaretto
Ingredients:
- 1 fresh strawberries
- 1 heavy whipping cream
- 3 Amaretto
- 2
Instructions:
1. Dry the strwberries with paper towels after they've been trimmed and rinsed. You can halve them if you wish.
2. Divide the strawberries into two serving bowls.
3. Whip the cream with a mixer until firm peaks form. Fold in the Amaretto and pour this blend over each of the strawberry servings.
4. Top each serving with the chopped almonds and serve cold.
Title: Fresh Figs With Honey Sauce
Ingredients:
- 8 fresh figs
- 1 1/2 water
- 1/3 honey
- 1 ground cloves
- 1 ground allspice
- 1
Instructions:
1. Trim the stems off the figs and make a small hole in the top.
2. Combine water, honey, cloves and allspice in a pot and bring to a boil.
3. Put figs in the pot and simmer, covered for 15 minutes, until almost done.
4. Remove figs and reduce sauce for 10 minutes.
5. Put the figs back in the sauce and reduce until desired consistency, around 5 more minutes.
6. Stir in balsamic vinegar (if using).
Title: Spiced Carrot Pie
Ingredients:
- 3 baking powder
- 1 1/4 salt
- 1/2 all-purpose flour
- 3 carrots
- 2 brown sugar
- 8 cumin
- 1 cinnamon
- 1/2 salt
- 1/4 egg
- 1/4 heavy whipping cream
- 1/4 orange zest
- 1 currants
- 1/2
- 1/4
- 1/8
- 1
Instructions:
1. Thaw four cups of Simply Potatoes Shredded Hash Browns. Preheat oven to 300 degrees. Combine all crust ingredients except the flour in a food processor until smooth. Add flour slowly while stirring potato mixture. Press crust firmly into a 9 inch pie plate. Bake at 300 for 30 minutes or until middle is firm to the touch.
2. While crust is baking boil carrots until soft. Then combine all ingredients except the currents in a food processor until smooth. Gently add currants.
3. Let the pie crust cool for five minutes then fill with carrot filling.
4. Bake at 400 for 10 minutes then 325 for 40 minutes.
5. Let pie cool completely before serving. Add whipped cream.
Title: Fruit Cobbler
Ingredients:
- 1 flour
- 2 sugar
- 2 baking powder
- 1 salt
- 2 milk
- 1/4 butter
- 2 -3
Instructions:
1. Preheat oven to 350°F.
2. Pour melted butter into a medium casserole.
3. In a separate bowl, mix flour, 1 cup of sugar, baking powder and salt.
4. Add the milk and mix well, pour into dish. Do not stir.
5. Toss fruit with remaining 1 cup of sugar and sprinkle evenly over the top of cobbler. Do not stir.
6. Bake at 350F for 35-40 min, or until browned and bubbily.
Title: Oma's Gingerbread House
Ingredients:
- 1 white sugar
- 1 molasses
- 1 ground cinnamon
- 1 ground ginger
- 1 ground cloves
- 1 evaporated milk
- 1/2 butter
- 2 baking soda
- 5 -6 flour
- 6 icing sugar
- 1 white sugar
Instructions:
1. Mix ingredients in order given.
2. Flour liberally! It will start out a bit sticky. Just keep adding flour to your board and your rolling pin. Turn it often.
3. Roll to a maximum thickness 1/4" (1 cm).
4. Bake at 350°F until brown and slightly crisp. It is hard to give a time for how long to bake. It depends on how many pieces you have on your sheet, how thick they are, etc. I found that they all needed a minimum of 8 minutes. And then I just kept checking every 3 minutes after that.
5. Dust the flour off of the pieces after they have cooled. A pstry brush works well for this.
6. Glue: Melt a fair amount of sugar in a large heavy pan over low heat. Mom used a cast iron pan. We started with about 2 cups of sugar and ended up adding about another cup. Keep stirring and waiting. You want the sugar to get to the point where it is almost a clear brown. Be careful though, the "glue" burns BADLY if dripped on skin.
7. Mom would simply "dip" the edge of the piece that she wanted to glue into the sugar and then press it with the other piece. When it cools, it is VERY hard and holds very well. It does cool quickly though, so work fast.
8. For Icing: Beat egg whites until stiff. Slowly add in all of the icing sugar.
9. To make cookies: Bake until lightly browned for soft cookies. Crisp cookies will keep better though.
10. There is enough dough to make a house and a free form base to put your house on. Or you can simply make a bunch of cookies with the "leftovers".
11. Mom has some hand drawn pictures of how to cut out the house. Here are her measurements and directions.
12. Cut 2 side walls: 7" x 4".
13. Cut 2 roof panels: 9 1/2" x 8".
14. Cut 4 chimney pieces: 2 1/4" x 1 1/4" (in two of them, cut a 1" V into the bottom so that it will "straddle" the peak of the roof).
15. Cut 2 end walls: 6" x 9" (4" up the sides, cut diagonally to the top center to make a point). In one end, cut out door and two windows. Bake the door along side.
16. For the windows: Place foil underneath and fill with crushed lollipop. Bake as usual.
17. Base: Simply roll out the leftover dough to make a free form base. Make sure that it is wide enough for the house.
18. NOTE ABOUT CLEAN-UP: Don't fret! Your pan that you melted the sugar in is certainly not ruined! All you need to do is add some hot water, let sit for a little while (5-10 minutes) and then rinse it out. If for some reason, that isn't quite working, simply heat the pan full of water over low heat for a short while (again, about 10 minutes).
Title: Apple Thyme Cake
Ingredients:
- 6 butter
- 2 eggs
- 1/2 sugar
- 1 1/2 flour
- 1/2 cornmeal
- 2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 buttermilk
- 2 apples
- 2 fresh thyme leaves
Instructions:
1. Cream the butter & sugar, then add eggs and beat well.
2. Sift together the flour, cornmeal, baking powder, soda and salt and set aside.
3. Beat buttermilk into the egg mix, then fold in the dry mix.
4. Fold in the apple and thyme and pour into a buttered and floured cake tin ( about 23cm ).
5. Bake at 180C degrees for 35 mins or until cooked.
Title: Coke Cake-Cracker Barrel Style
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 1 baking soda
- 1 butter
- 1 buttermilk
- 5 eggs
- 1/2 vanilla
- 2 marshmallow cream
- 1 butter
- 7 vanilla
- 1/2 confectioners' sugar
- 3
- 9
- 1
- 4
Instructions:
1. Cake:
2. Preheat oven to 350°F.
3. Spray a 9x13 glass pan with nonstick spray.
4. Combine flour, granulated sugar and baking soda in mixing bowl.
5. In a small saucepan, heat 1 cup butter, 5 tablespoons cocoa and 1 cup cola beverage to boiling. (whisk together as it melts).
6. Pour over the flour mixture and mix thoroughly. I just use a whisk for this because it comes together so easily.
7. Add buttermilk, eggs and vanilla. Mix well.
8. Pour into prepared 9x13 pan.
9. Bake for 40 minutes.
10. During last 10 minutes of baking prepare frosting.
11. Prepare Second Frosting:
12. Place 5 cups confectioners' sugar in a mixing bowl.
13. In a small saucepan, combine 1/2 cup butter, 3 tablespoons cocoa powder and 9 tablespoons cola beverage. Whisk together. Heat to boiling.
14. Remove from heat, stir in 1 teaspoon vanilla.
15. Pour over 4 cups confectioners' sugar.
16. Mix well with a whisk.
17. Assembly:
18. Remove cake from oven.
19. Immediately frost with marshmallow cream. Go slow. This will prevent tearing the cake. As the fluff warms a bit it will spread easily.
20. Slowly pour warm coco-cola frosting over marshmallow fluff.
21. It's best to let this cake cool for about an hour before cutting into it.
Title: Coconut-Almond Dreams
Ingredients:
- 1/3
- 1
- 24
- 1
Instructions:
1. Heat the brown rice syrup in a saucepan on medium heat. It will go from thick to liquidy to bubbly very fast. Allow it to boil for about 2 minutes.
2. Pour the coconut into the syrup and stir until combined. Remove from stove.
3. Line a 24 cup mini muffin pan with mini muffin cups. Put about a teaspoon of the coconut mixture in each cup and pack it down.
4. Push an almond into each coconut ball.
5. Pour the chocolate over each candy until you can't see the coconut anymore.
6. Place in the freezer for 5 minutes until set.
7. Enjoy!
Title: Grandpa's Hungarian Kolacky
Ingredients:
- 1 butter
- 2 margarine
- 2 cream cheese
- all-purpose flour
- powdered sugar
Instructions:
1. Combine butter and cream cheese completely, add flour and mix well.
2. Divide dough into 4 balls; wrap each in plastic wrap and chill 24 hours.
3. Roll out each ball (on floured surface) to 1/8". (Be sure to keep them thin, as this keeps them "light!")
4. Cut out silver-dollar sized cookies; place on ungreased cookie sheets.
5. Drop 1/2 teaspoon jelly in center of each cookie and bake at 350* for 7-8 min. (Just until edges begin to brown.) I always bake the cookies flat; however, the edges may be pinched or rolled together as well!
6. Lightly sift powdered sugar over cookies and serve.
Title: Vanilla Pudding
Ingredients:
- 1/2 sugar
- 1/4 cornstarch
- 1/2 salt
- 2 1/2 unsalted butter
- 4 vanilla extract
- 2
- 1
Instructions:
1. Put the sugar, cornstarch, and salt in a medium saucepan and whisk to combine.
2. Whisk in the milk, a few tablespoons at a time, making sure to dissolve all the cornstarch, and taking care to smooth out any lumps. Whisk in the egg yolks.
3. Whisking constantly, cook over medium-high heat until the mixture thickens and bubbles start to form and sputter; about 6 minutes.
4. Reduce heat to low and continue to cook, whisking constantly, for 1 minute. Remove from heat and whisk in the butter and vanilla. Divide the pudding, through a strainer, evenly between 4 serving bowls.
5. Press plastic wrap to the surface of the pudding and chill for at least 1 hour.
Title: Mini Fruitcake
Ingredients:
- 1 1/2 raisins
- 1/2 currants
- 1/2 golden raisin
- 1/2 brandy
- 1/2 butter
- 1/3 brown sugar
- 3/4 egg
- 1 flour
- 1 salt
- 1/2 baking soda
- 1/2 cinnamon
- 1/2 allspice
- 1/2 nutmeg
- 1/4 walnuts
- 1
Instructions:
1. Mix fruit, raisins, currants and brandy.
2. Let sit overnight.
3. In the morning, cream together the brown sugar, butter and egg.
4. Mix flour, salt, baking soda and spices.
5. Add to egg mixture.
6. Mix well and stir in marinated fruit.
7. Add walnuts if desired. (I do half with, half without nuts.).
8. Fill paper lined muffin cups 1/2 full.
9. Bake at 300F for 30 minutes.
10. While still warm pour 1/4 teaspoons brandy over each.
11. I gnerally mark the plain cakes with a 1/2 glace cherry and the ones with the nuts with a 1/2 walnut.
Title: Buttermilk Maple Spice Cake
Ingredients:
- 1 all-purpose flour
- 1/2 whole wheat pastry flour
- 1 whole wheat flour
- 1 baking powder
- 1/2 baking soda
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1/4 salt
- 1/4 ground cloves
- 1 ground nutmeg
- 2 cayenne
- 2/3 eggs
- 1/2 buttermilk
- 1/3 pure maple syrup
- 1 blackstrap molasses
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9-inch square baking pan.
3. Sift the flours, baking powder, baking soda, cinnamon, ginger, salt, cloves, nutmeg, and cayenne into a large bowl. Set aside.
4. In another bowl, whisk together the eggs, buttermilk, maple syrup, oil, and molasses until well blended.
5. Make a well in the dry mixture and gently fold in the egg mixture, just until all is thoroughly moistened.
6. Pour batter into the prepared pan and bake for 30 minutes, until a toothpick inserted into the center comes out clean.
7. Cool in the pan.
Title: Browned-Butter Glaze
Ingredients:
- 1/4 unsalted butter
- 1 1/4 confectioners' sugar
- 1/4 salt
- 2 lemon juice
- 1 lemon, zest of
- 1
Instructions:
1. Melt the butter over medium-low heat until golden brown. (Careful! Butter burns quickly).
2. Whisk the sugar, salt, milk, lemon juice, and zest together.
3. Add the melted butter in a stream while whisking until smooth; drizzle over cake.
Title: Chocolate Strawberry Streusel Bars Fair Prize Winner
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 egg
- 2 all-purpose flour
- 12 all-purpose flour
- 10 granulated sugar
- 1 butter
- 1/4 powdered sugar
- 1/4 milk
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F Grease 13 x 9-inch baking pan.
2. Beat butter and 1 cup granulated sugar in large mixer bowl until fluffy. Beat in egg. Beat in 2 cups flour. Stir in 1 cup morsels. Spread mixture in prepared pan. Spread jam evenly over mixture in pan, leaving 1/2-inch border.
3. Mix 1 cup flour and 1/4 cup granulated sugar in medium bowl. Cut in 1/4 cup butter with pastry blender or two knives until mixture is crumbly. Stir in remaining morsels. Sprinkle streusel evenly over preserves.
4. Bake for 40 to 45 minutes or until top is golden brown. Cool completely for about 2 hours in pan on wire rack. Cut into bars.
5. Combine powdered sugar, milk and vanilla extract in small bowl. Drizzle over bars; let stand until set.
Title: Mom's Apple Cake
Ingredients:
- 1 flour
- 8 sugar
- 1 salt
- 1 egg
- 1/2 margarine
- 1 baking powder
- 3 apples
- plums
- vanilla
- cinnamon
Instructions:
1. Peel, core and slice apples or wash, pit and half plums.
2. Preheat oven to 350 ° F.
3. Keep 1 tablespoon of the margarine and two tablespoons sugar.
4. Knead flour, the rest of the margarine and sugar, egg, salt and baking powder until you get a soft dough.
5. Spread 2/3 of the dough onto a well greased or paper lined baking tray.
6. Layer with sliced apples or halved plums (they have to overlap).
7. Mix remaining 1/3 of the dough with 2 tablespoons sugar and 1 tablespoon margarine, add vanilla and / or cinnamon to taste and sprinkle over apples.
8. Bake at 350 ° for about 35 minutes.
9. Attention: This cake easily burns - so start watching it closely after half the baking time!
10. Slice while still warm and let cool completely on a wire rack. Or serve warm with vanilla ice cream!
Title: Lemon Drop Cupcakes
Ingredients:
- 3 1/2 cream cheese
- 3 1/2 butter
- 2 eggs
- 1 all-purpose flour
- 1/2 baking powder
- 2/3 sugar
- 2 lemon rind
Instructions:
1. preheat your oven to 325 degrees. Put the baking cups in the pan or spray cooking spray on the pan.
2. In a bowl mix butter, cream cheese, lemon rind, sugar, and eggs.
3. Mix flour and baking powder.
4. Spoon the batter into the pan. Bake for 20-25 minutes.
5. Put some yummy icing on your cupcakes.
Title: Quick and Easy Bisquick Peach Cobbler
Ingredients:
- 1 Bisquick
- 1 ground nutmeg
- 1 vegan butter
- 1/2 sugar
- 1
- 29
Instructions:
1. Mix Bisquick, rice milk, and nutmeg.
2. Stir in butter until well mixed.
3. In a separate bowl, mix peaches (28 ounce can) and sugar.
4. In a 8x8 baking dish, pour batter over peaches and cook at 375°F for 50-60 minutes or until golden.
5. Put on a pretty dish and serve with soy cream or ice cream!
Title: Waffle Chocolate Cake
Ingredients:
- 2 all-purpose flour
- 1/2 granulated sugar
- 1/4 baking powder
- 1/2 vanilla
- 1 eggs
- 3 milk
- 1 butter
- 1/4 vanilla ice cream
Instructions:
1. Mix dry ingredients.
2. Beat egg yolks.
3. Add milk blend into the flour mixture.
4. Add butter and vanilla, beat well.
5. Beat whites until stiff, fold into the cake.
6. Pour about 1/4 Cup of the batter into a lightly oiled medium hot waffle iron.
7. Bake 3-4 minutes.
8. Serve with Ice cream and chocolate sauce.
9. Makes 13 waffle cakes.
Title: Cassava Kueh
Ingredients:
- 1 cassava
- 150 coconut milk
- 50 skim milk
- 3 sugar
- 1 salt
- 220 bananas
- 1/4
- 2
Instructions:
1. Put finely grated cassava into a muslin bag, squeeze out juice under running tap. [I didn't have a muslin bag so put the cassava in a colander and squeezed it under running water.].
2. Mix coconut milk, skim milk, pandan juice, sago flour, sugar and salt together in a big mixing bowl. [I couldn't find pandan juice, so used pandan essence. I couldn't find sago flour so used tapioca flour.].
3. Stir in the cassava till well mixed. Divide mixture into 3 portions.
4. Line pan with banana leaf, pour in one portion of the cassava mixture, smooth the surface and top up with sliced bananas. Repeat with the second portion of cassava mixture and finally top up with the last portion of the cassava mixture. [The first time I made this I couldn't find banana leaves, so used corn husks that had been soaked in water until pliable.].
5. Steam on high heat for 40 - 50 minutes.
6. Cut the cake into slices when cool and serve with freshly grated coconut.
Title: Chocolate Intensity
Ingredients:
- 8 granulated sugar
- 1 1/2 butter
- 1/2 eggs
- 3 vanilla extract
- 2 all-purpose flour
- 2/3 powdered sugar
- 2 granulated sugar
- 1/3 instant coffee crystals
- 1 milk
- 1 1/2 vanilla extract
- 4
- 1
Instructions:
1. FOR THE CAKE:
2. Preheat oven to 350°F; grease a 9-inch springform pan.
3. Microwave bars in medium bowl on high for 1 min.Microwave at additional 10-20 second intervals, stirring until smooth, cool to lukewarm.
4. Beat sugar, butter, eggs, and vanilla in small mixing bowl for about 4 minute or until thick and pale yellow. Beat in melted chocolate. Gradually beat in flour. Spread into prepared springform pan.
5. bake for 25-28 min (wooden pick inserted in center will be moist). Cool in pan on wire rack for 15 minute remove side of pan; cool completely. Sprinkle with powdered sugar; serve with Coffee Creme Anglaise sauce.
6. FOR THE COFFEE CREME ANGLAISE SAUCE:
7. Combine sugar and coffee graduals in a medium saucepan; stir in milk. Cook over med heat, stirring constantly, until mixture comes just to a simmer. Remove from heat. Gradually whisk half of the hot milk mixture into egg yolks; return mixture back to saucepan. Cook, stirring constantly for 3-4 min or until mixture is lightly thickened. Strain into small bowl; stir in vanilla extract. Cover with plastic wrap; refrigerate.
Title: Danish Layer Cake (Dansk Lagekage)
Ingredients:
- 2/3 butter
- 1 sugar
- 5 eggs
- 2 flour
- 1 vanilla
- 1 baking powder
- 1 instant vanilla pudding
- 1 butter
- 1/2 powdered sugar
- 1
Instructions:
1. Cut 5 or 6 pieces of wax paper and draw an 8" circle in each. Have available a large cookie sheet or jelly roll pan that will accommodate two wax paper sheets.
2. In mixing bowl, cream softened butter with sugar and beat until fluffy. Blend in eggs and vanilla.
3. Mix in flour and baking powder and beat until well blended. (Do not over beat.).
4. Divide cake batter among the 5 or 6 wax paper sheets. Spread batter into shape of circle and place on cookie sheet.
5. Bake at 350 degrees about 9 or 10 minutes until golden around edge and cake springs back when touched.
6. Remove from cookie sheet and cool. Repeat for remaining batter.
7. Take 1st round of pastry and place on cake platter.
8. Spread some raspberry jam on top and then some vanilla pudding.
9. Repeat same with 2nd, 3rd, 4th, and 5th layer.
10. Place 6th layer of pastry on top and frost top layer with a layer of icing (omit one layer if making only 5 layer cake).
11. Beat whipping cream until stiff and frost sides of cake with whipping cream.
12. You can decorate the cake as to what the occasion calls for - Danish flags, candles for a birthday, cake sprinkles, etc.
13. Cake can be assembled ahead of time (without the whipping cream) and refrigerated. The flavors blend and it tastes somewhat like trifle. Frost sides of cake with whipping cream just before serving.