lumicero/recipes-ing2inst huggingface dataset:
Title: Sour Lemon Cake
Ingredients:
- 5 eggs
- 2 sugar
- 3 flour
- 4 baking powder
- 1/2 salt
- 1 lemon, zest of
- 1 fresh lemon juice
- 2 vanilla extract
- heavy cream
Instructions:
1. Preheat oven to 325F degrees.
2. Butter and flour a 9" springform pan.
3. Beat the eggs with an electric mixer until thick and pale yellow.
4. Gradually beat in the sugar.
5. Mix the flour with the baking powder, salt and lemon zest.
6. Set aside.
7. Mix the lemon juice and vanilla with the heavy cream.
8. Alternatly add the cream and flour mixtures to the eggs, beginning and ending with the flour.
9. Pour the batter into the prepared pan and bake for 1 hour and 40 minutes, or until the cake feels firm to the touch and a cake tester comes out clean Cool the cake in the pan for 10 minutes, then remove outer ring and cool completely on a wire rack.
10. Frost as desired.
Title: Mixed Berry Tiramisu
Ingredients:
- 1 frozen unsweetened mixed berries
- 12 sugar
- 2 frozen raspberries in light syrup
- 1/4 ladyfingers
- 3 mascarpone cheese
- 3 vanilla extract
- 2 fresh strawberries
- 1 fresh raspberries
- 2 1/2 fresh blueberries
- 1
Instructions:
1. Cook frozen mixed berries and 6 tablespoons sugar in heavy medium saucepan over medium
2. heat until mixture resembles jam and is reduced to about 1 cup.
3. Strain syrup from frozen raspberries through a sieve set over a bowl, pressing gently on solids.
4. Discard solids.
5. Add raspberry liquour to bowl.
6. Using a springform pan, trim ladyfingers to fit, if needed, against sides.
7. Dip ladyfingers quickly in syrup and place rounded side up against side of springform pan.
8. Repeat with as many ladyfingers as needed to cover the bottom of pan.
9. In bowl, whisk mascarpone with 6 tablespoons
10. sugar and vanilla to blend; set aside.
11. Thinly slice enough strawberries to measure 1/2 cup.
12. Gently spread half of jam mixture over bottom layer of ladyfingers.
13. Spoon half of mascarpone mixture over; smooth top.
14. Sprinkle with sliced strawberries, 1/2 cup
15. raspberries, and 1/2 cup blueberries.
16. Dip more ladyfingers in syrup, arrange over fruit in pan.
17. Gently spread remaining jam mixture over ladyfingers.
18. Spoon remaining mascarpone mixture over the jam mixture, smooth top.
19. Cover and chill at least 6 hours or overnight.
20. Release pan sides.
21. Transfer cake to platter.
22. Arrange remaining fresh berries decoratively on top and serve.
Title: Chocolate Chip Thumbprints
Ingredients:
- 1 hazelnuts
- 3/4 milk
- 1/4
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, knead together cookie dough and flour until combined.
3. Shape tablespoon-size pieces of dough into balls.
4. Place nuts in a shallow dish.
5. Place milk in another shallow dish.
6. Roll dough balls in milk and then in nuts.
7. Place balls 2 inches apart on an un-greased cookie sheet.
8. Press your thumb into the center of each ball to make an indentation.
9. Bake in preheated oven 10 <U+0096> 12 minutes or until lightly browned.
10. Transfer to a wire rack and cool.
11. Place chocolate-hazelnut spread in a re-sealable plastic bag; snip off one of the corners.
12. Pipe spread into each indentation.
13. Sprinkle cookies with candy sprinkles.
14. To store: Place cookies in layers separated by waxed paper in an airtight container.
15. Store at room temp for up to 3 days.
Title: Easy Crock Pot Cake
Ingredients:
- 2 rhubarb
- 1 sugar
- 4 gelatin
- 1
Instructions:
1. Wash rhubarb and toss in sugar to coat.
2. Mix all things well and put into slow cooker.
3. cook on high for four hours. serve with Ice cream.
Title: Symphony Cake
Ingredients:
- 1 butter
- 2 margarine
- 4 sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 1/2 salt
- 5 flour
- 1 milk
- 1 margarine
- 1 butter
- 2 powdered sugar
- vanilla
Instructions:
1. In mixing bowl, cream butter and sugar.
2. Beat in eggs and vanilla.
3. Add flour and salt. Mix well.
4. Spread half of the batter into a greased 13 x 9 pan.
5. Add chocolate to the remaining batter; mix well.
6. Carefully spread over batter in pan.
7. Bake at 350° for 30-35 minutes or until cake tests done.
8. Cool completely.
9. For Frosting:
10. Mix flour and milk in a saucepan.
11. Cook and stir over medium heat until a thick paste forms, about 10 minutes.
12. Cool completely.
13. In a mixing bowl, cream butter and powdered sugar.
14. Add vanilla and mix well.
15. Gradually add the milk mixture and beat 5 minutes.
16. Frost the cake. Store in fridge.
Title: Chocolate Syrup (Sugar-Free)
Ingredients:
- 3/4 cinnamon
- 1 water
- 1 1/4 vanilla extract
- 1 artificial sweetener
- 1/2
Instructions:
1. In a heavy saucepan, combine cocoa powder, cinnamon and water. Stir or whisk until smooth. Stir and cook over medium heat until mixture comes to a boil.
2. Reduce heat and boil gently for 5 minutes, stirring often. Mixture should be thick and smooth. Cool slightly, then stir in vanilla and artificial sweetener.
3. Pour into a container or jar with a lid. Cover and store in refrigerator for up to 3 weeks.
4. To serve, spoon 1 to 2 tablespoonfuls over vanilla frozen yogurt or ice cream.
Title: Strawberry-Orange Surprise Cupcakes
Ingredients:
- 1/3 fresh strawberries
- 2 orange marmalade
- 1 1/2 flour
- 1 baking powder
- 1/4 baking soda
- 1/4 salt
- 3/4 buttermilk
- 1/2 sugar
- 1/4 canola oil
- 1/4 egg
- 1 vanilla
- 1/2 marmalade
- 4 strawberry slices
- 1/2
- 1/3
- 3
Instructions:
1. Cupcakes: Preheat oven to 350. Line tweleve 2 1/2-inch muffin cups with paper bake cups. Coat cups with nonstick cooking spray. Set aside.
2. In a bowl, gently stir together diced strawberries and orange marmalade; set aside.
3. In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
4. In a small bowl, whisk together buttermilk, sugar, oil, egg, and vanilla. Add buttermilk mixture to flour mixture. Whisk just until combined. Add finely shredded orange peel and gently stir.
5. Spoon 1/2 of the batter into prepared muffin cups. Evenly spoon strawberry mixture over batter in muffin cups. Bake 14-16 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack.
6. Frost cooled cupcakes with frosting. Store frosted cupcakes in refrigerator. Garnish with orange peel strips and fresh strawberry slices before serving.
7. Orange Cream Cheese Frosting: In a medium bowl, beat Neufchatel with an electric mixer on medium speed until smooth. Beat in greek yogurt. Stir in marmalade (frosting will thin slightly). If desired, tint frosting pink with a few drops red food coloring. Cover and chill frosting 4-24 hours before piping on cakes.
Title: Cannoli With Chocolate, Ricotta and Orange.
Ingredients:
- 250 fresh ricotta
- 100 caster sugar
- 40 dark chocolate
- 2 vanilla extract
- 1/2
- 8
Instructions:
1. Place the ricotta, sugar, chocolate, orange rind and vanilla in a large bowl. Use a wooden spoon to mix until well combined.
2. Spoon the ricotta mixture into a piping bag. Select nozzle that will fit inside cannoli shell. Pipe the ricotta mixture evenly into the cannoli shells.
3. Arrange 2 cannoli on each serving plate. Dust evenly with icing sugar and serve immediately.
Title: Coppa Al Caffe (Italian Coffee Parfait)
Ingredients:
- 5 sugar
- 1/4 mascarpone cheese
- 4 instant coffee powder
- 1 dark chocolate
- 2
- 1
Instructions:
1. Place a medium mixing bowl in a large shallow pan of hot water. Place the egg yolks in the bowl, then whip in the sugar and liqueur with a hand mixer until the mixture is pale and lemony colored, and very thick. At this point, if you lift the beaters out of the mixture, the batter should create a ribbon that sits on the surface for a few seconds before it sinks inches This means your yolks are properly cooked. Remove the bowl from the water pan and set aside to cool.
2. Add the mascarpone and instant coffee powder to the egg mixture. Using an electric mixer, whip the mixture just until stiff peaks form. Take care not to overwhip, or the mixture will separate.
3. Layer the chocolate sauce and the cheese mixture in a serving glass, starting with the chocolate and ending with the cheese mixture (there should be at least 5 alternating layers. Garnish each serving with grated dark chocolate.
4. Chill for at least 1 hour prior to serving to allow flavors to meld.
Title: Triple Chocolate Cake
Ingredients:
- 0.5 eggs
- 3 water
- 1/3
- 1 1/3
- 0.5
Instructions:
1. In one bowl I mixed the Cake mix, splitting the ingredients in half accordingly.
2. In another bowl I mixed the Brownie Batter, splitting the ingredients accordingly.
3. Combine both mixing bowls into the baking pan, swirl them together a bit, and bake it at 350 degrees, for approximately 30 minutes or until it’s baked through.
4. Let it cool and gently poke some holes into it with a fork.
5. Now pour the included Ganache all over the top of the cake.
Title: Banana Spice Cake
Ingredients:
- 2 3/4 baking powder
- 2 baking soda
- 1 salt
- 1 ground cloves
- 1/4 cinnamon
- 1 1/2 nutmeg
- 3/4 shortening
- 2/3 sugar
- 1 1/3 eggs
- 2 vanilla
- 1 2/3
- 2
Instructions:
1. Sift Flour, baking powder, Baking soda, Salt and spices together 3 times.
2. Cream shortening with sugar until fluffy.
3. add the eggs to the shortening, sugar mixture and beat till fluffy.
4. add the sifted dry ingredients and the banana's alternately in small amounts , beating well after each addition.
5. Stf in the vanilla.
6. Pour into Greased pan and back 350 for 35 mins or until top spings back after touched.
7. Makes 2 8 -Inch Layers.
Title: Best Brownies
Ingredients:
- 1/2 butter
- 1 margarine
- 1 sugar
- 2 vanilla extract
- 1/2 eggs
- 1/3 all-purpose flour
- 1/4 baking powder
- 1/4 salt
- 1/2 powdered sugar
Instructions:
1. Heat oven to 350 degrees. Grease 9 inch square pan.
2. Stir togeter butter, sugar and vanilla in bowl. Add eggs, beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixer, beating until well blended. Stir in nuts in desired. Spread batter evenly into prepared pan.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan.Sprinkle with powder sugar. Cool completely in pan on wire rack. Cut into squares.
Title: Low-Sugar Molasses Cookies
Ingredients:
- 1/2 canola oil
- 1/4 molasses
- 1/2 Splenda granular
- 1/4 sugar
- 1 egg
- 2 baking soda
- 1 cinnamon
- 1/2 ginger
- 1/8 clove
- 1 all-purpose flour
- 1 whole wheat flour
Instructions:
1. In bowl, mix oil, molasses, Splenda and egg. In another small bowl, combine flours, baking soda and spices. Add flour mixture to molasses mixture. Mix well.
2. Cover and refrigerate dough for at least 2 hours.
3. Shape dough into one-inch balls and roll in sugar.
4. Place on cookie sheet about 2 inches apart. Bake at 375 for 10 minute
5. Remove from baking sheet immediately.
Title: Honey Bun Pineapple Upside-Down Cake
Ingredients:
- 1 crushed pineapple
- 1 eggs
- 3 water
- 1/3 brown sugar
- 2/3 cinnamon
- 1/2 powdered sugar
- 3/4 butter
- 1 milk
- 1
- 4
- 1/2
Instructions:
1. Preheat oven to 350F and grease a bundt pan very well.
2. Drain pineapple, reserving the juice.
3. Prepare cake according to package directions, adding pineapple juice.
4. Put pineapple evenly in the bottom of the prepared pan.
5. Pour batter over the top of the pineapple.
6. Combine cinnamon and brown sugar; sprinkle on top of batter.
7. Swirl sugar mixture into batter with a table knife.
8. Bake for 50 minutes or until a toothpick comes out clean when inserted.
9. Poke holes in top, pour glaze all over and let set until cool.
10. Turn out onto cake plate when completely cool and serve.
Title: Baked Figs in Brandy and Wine Syrup
Ingredients:
- 12 figs
- 2 red wine
- 1/4 brandy
- 1 caster sugar
- 1 lemon zest
- cinnamon stick
Instructions:
1. Place all ingredients in a casserole.
2. Cover with foil, punching a few holes in the foil.
3. Preheat oven to 190 Degrees Celsius.
4. Bake for 40 minutes.
5. Allow figs to cool in the syrup, then remove and reduce syrup to half in a small saucepan over a medium flame.
6. Serve figs with syrup and yoghurt or ice cream.
Title: Cookies Frosting
Ingredients:
- 1 peanut butter
- 2 almond butter
- chocolate
Instructions:
1. first mix the chocolate and peanut butter together and heat them in the microwave for 50 sec.
2. when finished lay chocolate cookies on while mix is still hot.
3. refrigerate for 30 minutes and heat for 20 seconds.
4. take cookies out and enjoy.
Title: Peanut Butter Praline Cookies
Ingredients:
- 1/2 shortening
- 1/2 peanut butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 2 milk
- 1 vanilla
- 1 1/4 flour
- 1/2 baking soda
- 1 1/2 brown sugar
- 1/2 powdered sugar
- 1/4
- 1
Instructions:
1. In a large bowl, beat shortening, and peanut butter until combined.
2. Add sugars; beat till fluffy. Beat in egg, milk, and vanilla.
3. Beat in flour and baking soda. Stir in peanuts.
4. Drop on ungreased cookie sheet. Flatten slightly with the bottom of a glass dipped in sugar.
5. Bake at 375 degrees for 8 to 10 minutes or till set.
6. Cool cookies on wire rack.
7. To make the praline frosting: In a small saucepan, combine brown sugar and cream, heat and stir until bubbly. Reduce heat and simmer for 2 minutes. Remove from heat. Beat in powdered sugar till smooth. Immediately drizzle over cookies.
8. Makes about 36 cookies.
Title: Linzer Cookies
Ingredients:
- 1 1/2 butter
- 1 sugar
- 1 egg
- 1 lemon rind
- 1 vanilla
- 1/2 cake flour
- 3 1/3 baking powder
- 3 1/3 cinnamon
- 1 confectioners' sugar
- 1 3/4
- 12
Instructions:
1. Beat butter and sugar until light and fluffy;.
2. Beat in egg, egg yolk, lemon rind and vanilla.
3. Stir in nuts.
4. Stir in flour, baking powder and cinnamon, blend well.
5. Wrap in wax paper, chill several hours or overnight.
6. Using half of dough and roll out between 2 sheets of wax paper to slightly less than 1/4 inch thickness. (Even though I chill the dough, I always have to let it warm up a bit to be able to roll it.)
7. Remove top sheet of wax paper, cut out circles or hearts.
8. Carefully, place shapes on ungreased cookie sheet lined with parchment.
9. Save scraps for second rolling.
10. Repeat with other half of dough, making an equal number of cookies.
11. With a smaller cookie cutter (you can actually purchase Linzer cookie cookie cutters in large and small sizes) cut out the centers of half the cookies.
12. Use scraps to make equal numbers of solid and cut-out cookies.
13. Bake at 350 degree oven for 12 minutes or until edges of cookies are golden.
14. Remove cookie sheets from oven. Remove with wide spatula to wire racks.
15. Cool.
16. Heat raspberry jam/jelly.
17. Spread each solid cookie with jam, gently press cut out cookie on top of jam, making a "sandwich".
18. Sprinkle tops of cookies with confectioners sugar.
19. Add dab of jam into opening of each cookie, let set slightly.
20. Store in layers with wax paper between each layer.
Title: Marsala Almond Biscotti
Ingredients:
- 1/2 butter
- 1 1/2 granulated sugar
- 2 eggs
- 1/2 dry marsala wine
- 1 orange zest
- 1 lemon juice
- 1 vanilla extract
- 1/2 salt
- 4 all-purpose flour
- 2 baking powder
- 1
- 1/2
Instructions:
1. Preheat the oven to 325 degrees F.
2. Line a large cookie sheet with parchment paper or foil coated with baking spray.
3. In a large bowl, stir the butter with the sugar.
4. Beat in the eggs, one at a time, then the Marsala, zest, lemon juice, vanilla and salt until just combined.
5. In another bowl, stir the flour with the baking powder.
6. Stir the flour mixture along with the chopped almonds into the egg mixture until combined; the dough will be sticky.
7. Divide the dough in half; dollop lengthwise on the lined baking sheet.
8. Wetting your hands with cold water, flatten the dough into long rectangular logs about 1/2 inch thick extending from one end of the sheet to the other. Logs should be at least 2 inches apart on the sheet.
9. Sprinkle the tops with slivered almonds; gently pat down the dough.
10. Bake in the centre of the oven until lightly golden on the edges and firm to the touch, about 30 minutes.
11. Slide the parchment or foil onto a cutting board.
12. Using a large sharp knife, cut crosswise into the slices about 1/2 inch thick.
13. Picking up the segments, stand the biscotti upright about 1/2 inch apart on the unlined cookie sheet.
14. Reduce the oven temperature to 300 degrees F; bake the biscotti in the centre of the oven for 35 to 40 minutes or until lightly golden and crisp.
15. Cool on a rack, then store in an airtight container for up to a month, or freeze.
Title: Easy Bake Oven Oatmeal Cookie Mix
Ingredients:
- 1 1/2 quick-cooking oats
- 3/4 flour
- 1/4 baking soda
- 3/4 brown sugar
- 1/2 vegetable shortening
Instructions:
1. In a medium bowl, combine oats, flour, baking soda and brown sugar. Stir to blend. Cut in shortening with a pastry blender until mixture resembles corn meal. Spoon about 1/2 cup mixture into each of 8 small containers or ziplock bags. Seal bags tightly. Label with date and contents.
2. Store in a cool dry place. Use within 12 weeks.
3. Makes 8 packages of Children's Cookie Mix.
4. Each package makes 9 cookies.
5. -----------------.
6. To Use: Mix 3/4 teaspoon water and stir to form dough. Form into 1/2 inch balls. Place on ungreased baking pan and press down slightly on each to flatten out a bit. Cook for 5 minutes.
Title: Fudge Cookies
Ingredients:
- 1 all-purpose flour
- 1/4 baking soda
- 1/8 salt
- 5 butter
- 7 granulated sugar
- 2/3 brown sugar
- 1/3 plain low-fat yogurt
- 1/3 low-fat sour cream
- 1 vanilla extract
- 1 white chocolate chips
Instructions:
1. Preheat oven to 350°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, soda, and salt; set aside. Melt butter in a large saucepan over medium heat. Remove from heat; stir in cocoa powder and sugars (mixture will resemble coarse sand). Add yogurt and vanilla, stirring to combine. Add flour mixture, stirring until moist. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
3. Bake at 350° for 8 to 10 minutes or until almost set. Cool on pans 2 to 3 minutes or until firm. Remove cookies from pans; cool on wire racks.
Title: Pineapple Macadamia Tart
Ingredients:
- 1 crushed pineapple
- 1 sugar
- 1 flour
- 3/4
- 1
- 1/2
Instructions:
1. Preheat oven 425 degrees Fahrenheit.
2. Bake crust 8 minutes.
3. Spread drained crushed pineapple on bottom of crust.
4. Combine whipping cream, sugar, and flour; mix for 2 minutes until sugar dissolves. Pour over pineapple.
5. Sprinkle with macadamia nuts.
6. Bake tart until filling is bubbly and crust is golden, 30 minutes.
7. Chill 4 hours before serving.
Title: Chinese Almond Cookies
Ingredients:
- 1 1/4 flour
- 3 eggs
- 3 white sugar
- 1 1/4 baking soda
- 1/3
- 1
- 1/3
Instructions:
1. Preheat overn to 350 deg. Mix flour and lard.
2. Beat eggs in separate bow.
3. Add sugar to eggs and mix well.
4. Add almonds to flour mixture.
5. Add egg mixture to dry ingred.
6. Mix well. Should be a pastry-like dough. Roll in a long strip.
7. Cut in strips, then roll in palm of hand. Place on ungreased cookie sheet.
8. Put almond pieces in centre of cookie and press.
9. Beat an egg and brush on top.
10. Cook 12-18 minute Makes 5 dozen.
Title: Chocolate Toffee Crunch Cookie
Ingredients:
- 2 brown sugar
- 1/4 butter
- 1/3 butter
- 1/2 brown sugar
- 1/2 pecans
- 1
- 1/2
Instructions:
1. Cookie base: Preheat oven to 350°F In bowl combine wafer crumbs and brown sugar, stir in melted butter. Press into 13 X9 baking pan.
2. Bake for 8 minutes.
3. Toffee layer: In saucepan , combine butter and brown sugar. Cook over medium hear, stirring constantly, untill mixture comes to boil; boil 1 minute. Pour immeadiately over baked base.
4. Bake for 10 minutes.
5. Let stand 2 minutes. Sprinkle Nestle Toll House semi-sweet morsels on top. Let stand 2-3 minutes till morsels are shiny and soft; spread evenly. Sprinkle with chopped nuts.
6. Chill and either break into pieces or cut into squares.
7. Keep refrigerated.
Title: Chocolate Meringue Pie
Ingredients:
- 1 3/4 sugar
- 1/3 all-purpose flour
- 1/4 milk
- 2 eggs
- 4 butter
- 2 margarine
- 1 vanilla
- 1 cream of tartar
- 1/2
Instructions:
1. Combine 1 1/4 cups sugar, flour, and cocoa in a medium saucepan.
2. Beat milk and egg yolks together in medium bowl and slowly add to saucepan using a wire whisk.
3. Cook over medium heat, stirring constantly, until thickened and bubbly.
4. Remove from heat and add butter and vanilla.
5. Stir pudding until butter is melted.
6. Cover with plastic wrap to prevent skin while making meringue.
7. Preheat oven to 325 degrees.
8. Beat egg whites and cream of tatar at high speed of mixer until foamy.
9. Slowly add remaining 1/2 cup sugar, 1 tablespoon at time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
10. Pour pudding into cooled baked pie crust.
11. Spoon meringue onto pudding and carefully spread making sure to completely cover pudding and edge of crust.
12. Bake for about 25 minutes or until lightly golden brown.
Title: Chocolate De-Light
Ingredients:
- 1 flour
- 1/2 margarine
- 1/2 pecans
- 8 cream cheese
- 1 powdered sugar
- 12 Cool Whip
- 8 instant chocolate pudding mix
- 3 milk
Instructions:
1. Mix flour, 1 stick margarine 1/2 cup to 1 cup chopped pecans and pat into bottom of 13 x 9 pan. Bake at 375 for 15 minutes.
2. Let cool completely.
3. Mix cream cheese, powdered sugar and carton Cool Whip(save some for topping). Spread evenly over crust.
4. Mix 1 large box instant chocolate pudding (or two small) with 3 cups milk on low speed for a few minutes and then let it sit for about 5 minutes until thick.
5. Spread over cream cheese. Top with remaining Cool Whip and sprinkle with more pecans if desired.
Title: Torta Della Nonna (Grandma's Cake)
Ingredients:
- 2 all-purpose flour
- 1 egg
- 2 sugar
- 1/2 butter
- 3 extra virgin olive oil
- 3 vanilla extract
- 1/2 low-fat cream cheese
- 2 pine nuts
- 1/2 sugar
- 1/2 lemon, juice and zest of
- 1 eggs
- 3
Instructions:
1. Preheat the oven to 375 degrees F.
2. To make the pastry, make a well in the flour, and place egg, yolks, sugar, butter and olive oil mixture in the center and proceed as you would with fresh pasta, i.e. bring flour in bit by bit until the liquid in the well is thick enough to bring together with your hands. Knead until the dough is smooth, then allow to rest 10 minutes.
3. Meanwhile, make the filling by mixing together the cream cheese, pine nuts, sugar, lemon zest, juice and eggs in a bowl until creamy.
4. To assemble, roll out the pastry to form 2 (12-inch) circles. Place one circle down to line the bottom and sides of a 9-inch pan. Spread the ricotta mixture evenly over this layer. Place the remaining circle of dough over the top and pinch together the edges. Place in the oven to bake for 35 to 40 minutes. Remove and serve warm or at room temperature with vin Santo from Cappezzana.
Title: Diane's Carrot Cake and Cream Cheese/ Rum Icing
Ingredients:
- 1 cream cheese
- 1 confectioners' sugar
- 1 vanilla extract
- 1 rum
- 1 salt
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 salt
- 1/2 allspice
- 1 cinnamon
- 1 eggs
- 2 sugar
- 2 butter
- 1 vanilla extract
- 1 carrots
- 1 1/2 walnuts
- 1/2 raisins
- 1/2
Instructions:
1. To make the cake, preheat oven to 375 degrees.
2. In a sifter place together the flour, baking soda, salt and spices.
3. In a separate bowl, cream butter and sugar.
4. Add 2 unbeaten eggs to the creamed butter and sugar and mix.
5. Add the orange peel and carrots to the cream mix.
6. Now sift the ingredients in the sifter into the cream mix and fold it inches.
7. Mix in nuts and raisins if desired.
8. If you need to add some liquid to the mixture, use some water or milk, about 1/4 cup.
9. Grease a 9" loaf pan and place waxed paper on the bottom and bake for 40 minutes uncovered and another 30 minutes with foil on top.
10. Test doneness with toothpick to see if it comes out clean when inserted in the middle of the cake. It may need more time.
11. While the cake is baking, make the icing by blending all the icing ingredients in a bowl.
12. Ice the cake after it cools on a wire rack.