lumicero/recipes-ing2inst huggingface dataset:
Title: Baked Maple Apple Pie Cups
Ingredients:
- 1 apples
- 2 brown sugar
- 1 cinnamon
- 1 maple syrup
- 1 flour
- 1 sea salt
- 1
Instructions:
1. Preheat your oven to 375F and spray 8 cups in a muffin pan with nonstick spray. Taking each crescent roll, press into the cup shape of the muffin cups and make sure that you get the dough up the sides as well. It’s important to get all of the edges sealed in there!
2. Peel and chop the apples into small pieces and mix with the brown sugar, cinnamon, maple syrup, flour and sea salt.
3. Spoon equal amounts into the cups.
4. Bake for 15 minutes until the edges are browned.
5. Serve hot with a little more maple syrup drizzled on top.
Title: Siestakeylava
Ingredients:
- 1 1/2 caster sugar
- 3 1/2 water
- 1 lemon, zest of
- 1 1/2 fresh lemon juice
- 3 cinnamon sticks
- 5 caster sugar
- 3 phyllo dough
- 3 unsalted butter
- 3
- 1
- 9
Instructions:
1. If possible, make the syrup the day before and leave in the refrigerator. Put the sugar, lemon zest, lemon juice, and water in a small saucepan. Set over a medium heat and stir occasionally until the sugar has dissolved. Lower the heat and simmer gently until it forms a thin syrup. This should take about 20 minutes. Remove from heat, then add Frangelico and Goldslauger and cool, but DO NOT strain. Chill when cooled.
2. Preheat oven to 325 degrees. Liberally butter a 2” deep 14” x 10” glass sheet cake pan.
3. Mix Macadamia nuts and sugar, and set aside.
4. Unwrap thawed filo pastry. Brush the first sheet with lots of butter and spread over the base of your pan. Continue to layer the sheets (lightly buttering between each sheet) until you have about seven layers. Then scatter them with one third of the Macadamia nuts. Cover with five more layers of pastry (again lightly buttering between each sheet), and then sprinkle half the remaining Macadamia nuts before covering with another five layers of pastry (don’t forget to butter lightly between each sheet). Scatter with remaining Macadamia nuts then top with remaining filo pastry layers. Liberally brush the top with melted butter.
5. With a sharp knife, gently cut through the top layers of pastry to mark out about 16 squares, diamonds or rectangles. Do not cut all the way through! Scores will help guide you when cutting and serving the finished product.
6. Put baklava in the oven and bake for 30 minutes, then increase the temperature to 375 degrees and bake for 10 minutes. It is ready when it looks golden and cooked through.
7. Meanwhile, strain the lemon zest and cinnamon sticks from the syrup. As soon as you remove the baklava from the oven, quickly pour the cold syrup evenly over all the baklava. Leave to cool. Cover and refrigerate. When cold, cut the pieces along the scores you made earlier. Baklava improves and becomes more “ooey gooey good” if served after being allowed to chill for a few days.
Title: Apricot Brandy Cake
Ingredients:
- 1 instant vanilla pudding
- 1 butter
- 1/2 water
- 1/2 apricot brandy
- 1/2 eggs
- 4 pecans
- 1/2 sugar
- 1 water
- 1/4 butter
- 1/4 apricot brandy
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Put cake mix and pudding mix in bowl.
3. Add oil/butter, water, apricot brand and eggs and beat until smooth.
4. Grease and flour a 12 cup bundt pan.
5. Sprinkle nuts in the bottom of the pan.
6. Pour batter in on top of nuts.
7. Bake for 1 hour.
8. For glaze, in a sauce pan, combine melted butter/oil, sugar, water and brandy. Boil for 3 minutes.
9. After removing cake from oven pour hot glaze over hot cake and allow to set for 30 minutes, then invert onto a plate.
Title: Derrell Gardner's Pie Crust
Ingredients:
- 5 all-purpose flour
- 1 salt
- 3 sugar
- 2 shortening
- 1 tap water
Instructions:
1. Sift flour, salt and sugar together; put in food processor.
2. Mix in shortening; gradually add tap water; mix together on low speed.
Title: Sandy's Butter Tarts
Ingredients:
- 12 raisins
- 1/2 butter
- 1/2 brown sugar
- 1/2 corn syrup
- 1/2 vanilla
- 1/2 salt
- 1/4 egg
- 1
Instructions:
1. Soak raisins in hot water for 10 minutes. Drain.
2. Put hot raisins in medium bowl.
3. Add butter (cut in small pieces)and stir until melted.
4. Add remaining ingredients and mix thoroughly.
5. Fill tart shells 7/8 full.
6. Place filled tart shells on cookie sheet and bake at 425 for 12-15 minutes.
7. Cool 30 minutes.
Title: Popular Pumpkin Trifle
Ingredients:
- 2 instant vanilla pudding
- 4 milk
- 1 canned pumpkin
- 2 pumpkin pie spice
- 1 confectioners' sugar
- 1 vanilla
- 2
- 3/4
Instructions:
1. In large bowl with wire whisk, mix pudding mix, pumpkin, milk and 1 3/4 teaspoons of pie spice.
2. Set aside when thickened.
3. Cut thawed cake into 16 slices.
4. Line bottom of large glass bowl with 1/2 of cake, cut to fit.
5. Spoon 1/2 of pumpkin mixture over cake.
6. Add rest of slices on top and cover with rest of pumpkin mixture.
7. Crumble any remaining slices of cake and put on top.
8. Cover and chill for 4 hours.
9. Whip cream with confectioner's sugar and rest of pie spice.
10. Spoon over trifle and serve.
Title: Carrot Cupcakes(Cook's Country)
Ingredients:
- 8 unsalted butter
- 3/4 granulated sugar
- 1/4 dark brown sugar
- 2 eggs
- 1 1/4 all-purpose flour
- 1/2 salt
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/8 ground cloves
- 3/4 baking powder
- 1/2 baking soda
- 1/2 carrot
- 1/2 currants
- 1/2 raisins
- walnuts
Instructions:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line standard muffin tin with cupcake liners.
2. Whisk butter, granulated sugar, brown sugar, and eggs together in large bowl. Mix in remaining ingredients until thoroughly combined.
3. Divide batter evenly among cupcake liners. Bake until skewer or toothpick inserted in cupcake comes out clean, 15 to 18 minutes (25 minutes if using currants and walnuts). Cool cupcakes in muffin tin 5 minutes, then remove and cool completely on wire rack. Frost cupcakes with a thick and even layer of frosting. (See recipe for Fluffy Cream Cheese Frosting).
4. Make Ahead: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days. (They can also be individually wrapped in plastic and frozen in a zipper-lock bag for up to 1 month.) The frosting can be refrigerated for up to 5 days; just allow it to soften at room temperature for 30 minutes before spreading on the cupcakes. Once frosted, the cupcakes are best eaten within 1 day, but leftovers will keep in the refrigerator for several days.
Title: Canadian Apple Fritters
Ingredients:
- 2 eggs
- 2 sugar
- 3/4 dry white wine
- 1 salt
- 1 lemon zest
- 2 orange zest
- 2 all-purpose flour
- 3 tart apples
- 2 confectioners' sugar
- 1/4 heavy cream
- 1
Instructions:
1. Whisk the egg and the sugar in a mixing bowl until foamy and slightly thickened, about 5 minutes. Add the wine, apple juice, salt, lemon and orange zests and mix thoroughly. Add the flour and blend until the batter is smooth. Allow the batter to rest, covered, for 1 hour.Combine the apple wedges and the batter. Coat the fruit gently but thoroughly with batter.
2. Pour oil to a depth of 5 inches in a deep pot. Heat over medium heat until it registers to 350º F on a deep-frying thermometer.
3. To make the fritters, use a large spoon to scoop up about four apple wedges and use another spoon to push the mixture gently into the oil. Continue adding fritters to the hot oil, but do not overcrowd.
4. Deep fry until light golden brown, about 5 minutes. Drain the fritters on absorbent towels. Repeat with the remaining fruit and batter. It is best to serve fritters immediately, but if necessary, they may be kept warm in a 200° F oven while finishing the remaining fritters; leave uncovered to keep fritters crisp.Dust lightly with confectioner's sugar and serve with whipped cream.
Title: F D N Y Fireman's Rice Pudding....the Best
Ingredients:
- 1 2% low-fat milk
- 1/4 salt
- 1 white rice
- 2 eggs
- 1 evaporated milk
- 1 vanilla
- 1/2 sugar
- 1/4 raisins
Instructions:
1. Place milk and salt into a saucepan.
2. When milk is warm, add rice.
3. Bring to a slow boil and then reduce to a simmer, stirring constantly.
4. Cook until the rice is soft, about 35-40 minutes.
5. In a large bowl, blend the eggs, 3/4 c evaporated milk, vanilla and sugar.
6. Add 1/4 cup evaporated milk to the hot rice.
7. Add the raisins.
8. When rice is soft, spoon about 1 cup of the rice mixture into the blended egg mixture, then pour the mixture into the remaining rice and cook until bubbly and thick.
9. Place into a bowl, sprinkle a bit of cinnamon on top if you wish.
10. Refrigerate until cold.
Title: Gingerbread
Ingredients:
- 1 molasses
- 1 baking soda
- 1 sugar
- 1/2 salt
- 2 cinnamon
- 2 1/2 flour
- 1 1/2 boiling water
- 1/2 butter
- 1 baking powder
- 1 ginger
- 1 egg
Instructions:
1. Preheat oven to 375°.
2. Stir together molasses and boiling water; add soda and let cool till lukewarm.
3. Cream butter and sugar; add egg.
4. Sift all remaining ingredients.
5. Add dry ingredients to the butter mixture.
6. Add molasses mixture; batter will be very thin.
7. Place batter in 9 x 13 pan.
8. Bake for 20 minutes then reduce heat to 300° and bake for an additional 20 minutes or until cake tests done.
Title: Strawberry & Mascarpone Trifles With Riesling Syrup
Ingredients:
- 1 riesling wine
- 1/2 sugar
- 1 sugar
- 1/2 vanilla bean
- 1 strawberry
- 1/2 mascarpone cheese
- 1/4 heavy cream
- 6 mint
- 1
Instructions:
1. In a small, heavy saucepan, combine the Riesling with 1/2 cup of the sugar and the vanilla bean and seeds.
2. Bring to a boil over high heat, stirring, until the sugar dissolves.
3. Continue to boil, undisturbed, until reduced to 1/2 cup, about 8 minutes.
4. Let cool slightly.
5. Put the strawberries in a bowl and strain the syrup over them.
6. Use the vanilla bean to flavor your sugar.
7. In a medium bowl, using an electric mixer, whip the mascarpone with the cream and the remaining 1 tablespoon of sugar until soft peaks form.
8. Place 2 cake triangles in each of 6 dessert bowls and top with half of the strawberries.
9. Repeat with the remaining cake and strawberries.
10. Spoon any remaining syrup over each bowl, dollop on the mascarpone cream and serve.
11. Garnish with a sprig of mint.
Title: Caramel Chocolate Crunch Bars
Ingredients:
- 1/2 brown sugar
- 1/2 margarine
- 1/2 butter
- 1/2 all-purpose flour
- 1/2 quick oats
- 1/4
Instructions:
1. Heat oven to 425.
2. Line 8-inch square pan with foil sprayed with nonstick cooking spray.
3. In medium bowl, combine brown sugar and butter; blend well.
4. Add flour, oats and cereal to sugar mixture; mix well.
5. Press in bottom of sprayed foil-lined pan.
6. Drizzle caramel topping to within 1/2 inch of edges.
7. Bake at 425 for 10 mins or until edges are light golden brown.
8. Immediately sprinkle bars with choc chips- let stand 1-2 minutes to melt.
9. Spread melted chips evenly over bars; cool 5 mins.
10. Remove bars from pan by carefully lifting foil.
11. Cool in freezer for 15 minutes.
12. Cut into bars and enjoy!
Title: Maggie's Chocolate Coffee Gingerbread Cake
Ingredients:
- 2 3/4 flour
- 2 1/2 sugar
- 4 baking soda
- 1/2 salt
- 1 ground ginger
- 2 molasses
- 3/4 strong black coffee
- 2 eggs
- 2 mayonnaise
- 1 flour
Instructions:
1. Mix the first six dry ingredients together in mixing bowl.
2. Mix the last four wet ingredients together in large separate bowl. Blend well.
3. On low speed on your mixer, add dry ingredients in three separate batches. After the last batch is added, mix about five minutes more, using a spatula to clean the sides of the bowl from time to time.
4. Preheat oven 350*.
5. Spray Pam on all sides and bottom of 9X13 pan. Sprinkle a little flour over the Pam to prevent batter from sticking.
6. Bake about 45-50 minutes in the middle rack of your oven. If you touch the middle of the cake and the dent comes back up, the cake is done or insert toothpick and if it comes out clean it is done. There will be a slight crispyness on the edges. This cake freezes well.
7. Cool for at least 10 minutes.
8. Note: You may use muffin pans and fill a 1/4 measuring cup. Make sure you use Pam and flour in the muffin cups before you fill. Bake about 15 minutes. Makes about 36.
9. Servings are for cake.
Title: Peanut Butter Fingers
Ingredients:
- 1 margarine
- 1 butter
- 1/2 brown sugar
- 1 peanut butter
- 2 granulated sugar
- 2 eggs
- 1 flour
- 1/2 baking soda
- 1 salt
- 2 vanilla
- rolled oats
Instructions:
1. Cream margarine (or butter), sugars, and peanut butter.
2. Add eggs and mix til light and fluffy.
3. Add flour, baking soda and salt, mix well.
4. Add vanilla and oats, mix well.
5. Spread into a greased jelly roll sheet pan (10 1/2 by 15 1/2).
6. Bake for 25-30 minutes at 350 degrees.
7. Frost with 1/2 C peanut butter and 1 C powdered sugar, 2 tbls margarine and enough milk to make light and fluffy.
8. Cut while warm.
9. DO NOT OVERBAKE.
Title: Sweet Potato Panna Cotta
Ingredients:
- 1 1/2 gelatin powder
- 2 water
- 1 mashed sweet potatoes
- 1 heavy cream
- 1/4 sweetened condensed milk
- 1/4 light brown sugar
- 1 salt
- 1 cranberry sauce
- 1/3 cranberry juice
- 2 crouton
- 1/2
Instructions:
1. In a small, microwave-safe bowl, sprinkle the gelatin over the water and let stand until softened, about 3 minutes. In a large microwave-safe bowl, whisk the sweet potatoes with the whole milk, heavy cream, condensed milk, brown sugar, and salt. Microwave the sweet potato mixture at high until warm, about 1 minute. Microwave the gelatin mixture at high until melted, about 10 seconds, then whisk it into the sweet potato mixture and let the panna cotta mixture cool.
2. Lightly rub 6 - 1/2"-inch ramekins with vegetable oil. Pour the panna cotta mixture into the ramekins and refrigerate until firm, at least 2 hours.
3. In a small bowl, combine the cranberry sauce and cranberry juice. Run the tip of a paring knife around the inside of the ramekins.
4. To unmold, dip a ramekin into a shallow bowl of hot water for 30 seconds; dry off the ramekin and invert the panna cotta onto a plate. Spoon the cranberry sauce on top and garnish with the cinnamon toast croutons.
5. Note: The panna cottas can be refrigerated in the ramekins for up to 2 days. Prepare half of the recipe for cinnamon toast crumb crust through step 2 for cinnamon toast croutons.
Title: Czech Listy Celestial Crust
Ingredients:
- 2 eggs
- 1/4 milk
- 1/4 sugar
- 1/4 salt
- 1/4 flour
- 2 1/4
Instructions:
1. Beat eggs until lemon colored and creamy.
2. Stir in cream (I think 1/2 and 1/2 here), milk, sugar, and salt.
3. Sift in flour to make a stiff dough.
4. Turn out on a floured board and knead 7 minutes until elastic and smooth.
5. Cover and let rest 10 minutes.
6. Roll out half the dough at a time.
7. Cut a center in each piece.
8. Fry a few at a time in hot fat 400 degrees Fahrenheit to a golden brown.
9. Drain on paper towels.
10. Sprinkle with confectioners sugar.
Title: Lemongrass, Ginger, and Sesame Biscuits
Ingredients:
- 1/2 unsalted butter
- 2/3 palm sugar
- 1 ground ginger
- 1/2 ground cardamom
- 1/2 ground cinnamon
- 1 ground nutmeg
- 1 ground cloves
- 2 all-purpose flour
- 1 1/2 lemongrass
- 10 sesame seeds
- 1/4 granulated sugar
- 1/4 water
- 2
Instructions:
1. Beat butter and sugar in a bowl using an electric mixer until light and fluffy.
2. Beat in spices and egg yolks until smooth.
3. Stir in sifted flour and lemongrass.
4. Knead dough on a lightly floured surface until smooth.
5. Roll dough between two sheets of baking paper until 5mm think; refrigerate for 30 minutes to an hour.
6. Preheat oven to 160°C Prepare a baking tray with parchment paper.
7. Using a cookie cutter, cut shapes out from the dough. Roll up remaining dough and repeat procedure.
8. Place on baking tray about 5 cm apart.
9. Bake for about 12-15 minutes.
10. Remove from oven and cool on wire racks.
11. While the cookies are cooling, make the sesame seed topping.
12. Toast the sesame seeds on the oven at 200°C for about 5 minutes. Watch carefully just in case they toast quicker than 5 minutes.
13. Remove from oven and allow to cool.
14. In a small saucepan over medium heat, dissolve sugar and water just until the sugar begins to turn brown, remove from heat.
15. Using a pastry brush, brush the tops of the cookies with the sugar syrup.
16. Turn the cookies, sugar side down onto the sesame seeds and make sure they are coated evenly. Return to wire rack to set.
17. After you have coated all the cookies with sesame seeds, use the remaining sugar syrup to gently coat the tops of the cookies to seal the seeds.
Title: Patti's Nut Tassies
Ingredients:
- 3 cream cheese
- 1/2 butter
- 1 flour
- 1/2 sugar
- 1 butter
- 1 egg
- 1 vanilla
- 3/4
Instructions:
1. Mix the ingredients for the crust and shape into 24 balls.
2. Place each ball in miniature muffin pan and press dough around side of pan.
3. Filling: Mix the ingredients for the filling, and place one level teaspoon into crust.
4. Bake at 350 degrees for 30 minutes or until slightly brown.
Title: Nonfat Peach Cake Squares
Ingredients:
- 3/4 unbleached flour
- 1/2 whole wheat flour
- 1/2 sugar
- 3/4 baking soda
- 1/8 ground nutmeg
- 2/3 vanilla extract
- 3/4 fat free egg substitute
- 3 dark raisin
- 2
- 1/4
Instructions:
1. Preheat oven to 350°. Spray an 8-inch square pan with cooking spray.
2. Combine flours, sugar, baking soda, and nutmeg; mix well.
3. Stir in pureed peaches, vanilla extract, and egg substitute; combine well, and then add in the peaches and raisins.
4. Evenly pour batter into pan. Bake about 35 minutes, or until a toothpick comes out clean.
5. Cool cake for at least 20 minutes.
6. Cut into squares.
Title: Chocolate Chocolate Mint Cookies
Ingredients:
- 1 chocolate chips
- 2 butter
- 1 flour
- 2 baking powder
- 1 sugar
- 2/3 eggs
- 2 water
- 2 vanilla
- 2
- 5
Instructions:
1. Preheat oven to 300.
2. Melt chocolate chips and butter, cool.
3. Whisk eggs, sugar, water, and vanilla in mixer.
4. Sift together dry ingredients and mix with sugar mixture.
5. Fold in cooled chocolate mixture.
6. Stir in mint pieces.
7. Use cookie scoop.
8. Place on parchment paper covered cookie sheets.
9. Bake 16 minutes until puffy and cracked.
10. Leave on pan until cool.
Title: Wedding Biscotti
Ingredients:
- 3 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 2 1/2 fresh rosemary leaves
- 1/2 unsalted butter
- 3/4 sugar
- 3 eggs
- 1 vanilla extract
- 3/4 dried currant
Instructions:
1. Preheat the oven to 350°F
2. In a small bowl, stir together the flour, baking powder, salt, and rosemary. Set aside.
3. Using an electric mixer and a large mixing bowl, beat butter and sugar together until light and fluffy, about 4 minutes. Add the eggs, 1 at a time, incorporating each egg fully before adding the next. Add the vanilla and gently stir in the flour mixture until just combined. Stir in currants.
4. Cut dough in half and shape into 2 logs. They should be about a 12-inches long; and 1-inch thick.
5. Bake until just starting to brown at the edges, about 35 minutes. Let cool for a few minutes on the baking sheets. While the biscotti logs are still warm, cut each log into 1/2-inch wide slices on the diagonal. Place the slices back on the baking sheet (using 2 baking sheets if necessary to fit all the slices). Bake for 7 to 8 minutes. Remove the baking sheets from the oven. Turn the biscotti over and bake for an additional 7 to 8 minutes, until the biscotti are crisp.
6. Let the biscotti cool for a few minutes on the baking sheet(s). Serve when cooled to room temperature, or store in an airtight container for up to 2 weeks.
Title: Mom's Favourite Chocolate Zucchini Cake
Ingredients:
- 1/4 butter
- 1/2 sugar
- 1 3/4 eggs
- 2 vanilla
- 1 buttermilk
- 1/2 flour
- 2 1/2 cocoa powder
- 1/4 baking powder
- 1/2 baking soda
- 1/2 cinnamon
- 1/2 clove
- 1/2 zucchini
- 2 chocolate chips
- 1/4
Instructions:
1. Cream together butter, oil, sugar, eggs, vanilla and buttermilk.
2. Sift dry ingredients and add to creamed mixture.
3. Mix in zucchini and fold in chocolate chips.
4. Bake in a buttered bundt pan.
5. Dust with icing sugar before serving.
Title: My Mum's Rice Pudding Brulee
Ingredients:
- 1/4 pudding rice
- 1 milk
- 2 -3 vanilla extract
- 1 butter
- 4 caster sugar
- 2 caster sugar
Instructions:
1. Put rice in small pan and cover with boiling water and cook for 4 minutes.
2. Drain and rinse under the hot tap.
3. Put milk in pan with the vanilla and bring to the boil.
4. Put rice and milk into a covered casserole dish and bake in a moderate oven for 30 minutes.
5. Cream butter and sugar until smooth and creamy, add egg yolks and beat.
6. Take rice out of oven, and turn oven down a fraction.
7. Add egg mix mixture to the rice and beat together with a fork.
8. Butter a souffle dish, pour in rice mixture and set in a pan of hot water in the oven and cook for a further 40 minutes.
9. Remove and cool.
10. When quite cold, cover top generously with caster sugar and put under a very hot grill until sugar turns golden brown.
11. Chill and serve with thin cream.
Title: Three Berry Crisp
Ingredients:
- 3 apples
- 2 fresh strawberries
- 4 frozen strawberries
- 3 rhubarb
- 3 sugar
- 1/2 flour
- 2/3 cinnamon
- 1/3 oatmeal
- 1/3 flour
- 1/2 brown sugar
- 1/4 cinnamon
- 3 nutmeg
- butter
Instructions:
1. Slice the apples and place in greased 2.
2. 5 quart baking dish.
3. Add strawberries quartered add rhubarb cut in 1 inch length,s.
4. Mix together sugar, flour and cinnamon and stir gently through fruit.
5. Mix together topping of oats, flour, brown sugar, cinnamon and nutmeg and sprinkle over fruit mixture.
6. Melt butter and pour over all.
7. Bake at 350 for 1 hour.
Title: Raspberry Coconut Cookies
Ingredients:
- 3 1/4 flour
- 1 salt
- 1 baking soda
- 1/2 butter
- 1/2 shortening
- 1 brown sugar
- 3/4 granulated sugar
- 2 eggs
- 1/2 water
- 1 flaked coconut
- 2
Instructions:
1. Combine flour, soda and salt, stir well to blend.
2. In another bowl, cream butter, shortening, sugars and eggs thoroughly.
3. Add water and almond extract, mix well.
4. Mix in flour mixture.
5. Stir in coconut.
6. Shape into balls, place 2" apart on a ungreased cookie sheet Make an indentation in each cookie (I use the end of a wooden spoon which I run under water so it doesn't stick to dough) Fill with raspberry jam.
7. Bake@ 400 for 10 to 12 mins.
8. Yield 50 to 54 cookies.
Title: Deep Chocolate Sour Cream Pound Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 cake flour
- 1 baking powder
- 2 1/4 salt
- 1/2 unsalted butter
- 1 1/2 sugar
- 2 1/2 eggs
- 4 vanilla extract
- 2 sour cream
- 1
Instructions:
1. Position a rack in the center of the oven; preheat oven to 325°.
2. Grease the inside of a 10-inch Bundt pan; dust the pan with flour; tap out excess flour.
3. Sift together the flours, cocoa powder, baking powder, and salt into a bowl; set aside.
4. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes.
5. Gradually beat in the sugar.
6. Increase speed to med-high and beat until the mixture is well blended and light, about 4 minutes.
7. At medium speed, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
8. In a small bowl, stir the vanilla extract into the sour cream.
9. If your mixer has a splatter shield attachment, add it now.
10. At low speed, add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions and mixing just until blended.
11. Scrape batter into the prepared pan and smooth the top.
12. Bake the cake for 65-75 minutes, until a cake tester comes out clean.
13. Cool the cake in the pan on a wire rack for 15 minutes.
14. Invert the cake onto the rack and let cool completely.
15. Recommended to glaze w/ Bittersweet Chocolate Glaze (recipe posted separately).
Title: Jam Thumbprints
Ingredients:
- 1/4 butter
- 1 egg
- 1 1/2 self-rising flour
- 3 Splenda sugar substitute
- 1 vanilla extract
- 3
Instructions:
1. In a large bowl, cream the butter and Splenda until fluffy.
2. Add the egg and vanilla; stir in the flour.
3. Form dough into a ball and wrap in plastic. Chill for 30 minutes, at least.
4. When ready to bake, preheat the oven to 350 degrees. Shape into 1" balls and place on parchment paper. Make a small indention and bake until golden. Cool completely. Place 1/2 teaspoons jam into the indentions.