lumicero/recipes-ing2inst huggingface dataset:
Title: Upside Down German Chocolate Cake
Ingredients:
- 1 1/2 coconut
- 1 1/2 pecans
- 1 water
- 1 1/4 eggs
- 1/3 cream cheese
- 3 butter
- 1 confectioners' sugar
- 1/2
- 1
Instructions:
1. Preheat oven to 350°. Grease and flour a 13 x 9 inch pan.
2. Spread coconut evenly on bottom of pan. Sprinkle with pecans.
3. Prepare cake mix according to directions on box. Pour over coconut and pecans.
4. Combine cream cheese and melted butter in a medium mixing bowl. Beat at low speed with electric mixer until creamy. Add sugar; beat until blended and smooth.
5. Drop by spoonfuls evenly over cake batter. Bake 45 to 50 minutes or until a toothpick inserted halfway to bottom of cake comes out clean.
6. Cool completely in pan. To serve, cut into individual pieces; turn upside down onto plate.
Title: My Fresh Apple Brandy Cake
Ingredients:
- 3 apples
- 5 apple brandy
- 1 1/2 sugar
- 1 1/2 brown sugar
- 1/2 eggs
- 3 all-purpose flour
- 3 cinnamon
- 2 salt
- 1 baking soda
- 1 vanilla extract
- 2 golden raisin
- 1 pecans
- 1 walnuts
- 1 1/2 flaked coconut
Instructions:
1. Preheat the oven to 350 degrees.
2. Beat the oil and sugars together.
3. Add the eggs one at a time, beating well after each one.
4. Sift the flour, cinnamon, salt and baking soda together.
5. Add half of the flour mixture gradually to the egg mixture, mixing well.
6. Add the apple brandy, vanilla and the coconut, mixing well.
7. Dredge the apples, raisins and nuts in the remaining flour, coating well.
8. Gradually stir into the cake mixture, mixing thoroughly.
9. Pour into a well-greased and floured 10 inch tube cake pan.
10. Bake for 1 hour and 20 minutes (or until a knife blade comes out clean when inserted into the cake.).
Title: Strawberry Fluff
Ingredients:
- 2 1/4 butter
- 10 sugar
- 6 powdered sugar
- 1 cream cheese
- 1 strawberry Jell-O gelatin dessert
- 1 boiling water
- 1/2 Cool Whip
- 1 Cool Whip
- 1
Instructions:
1. Mix all crust ingredients together and press into a 13'' x 9'' pan. I use a food processor to crumb my gram crackers.
2. Then mix your crust layer until it is the consistency of frosting and spread it over your crust. Put in refrigerator until you are ready for topping.
3. In a big bowl have your Cool Whip waiting to add jello mixture to. Be sure you have the extra 1 C of Cool Whip waiting on the side. Then boil 1/2 C water and add your jello -- mix well with fork -- then add yogurt. Add that mixture to your Cool Whip -- FOLD with spoon or rubber spatula (DO NOT USE BLENDER IT WILL NOT SET UP! LEARNED THAT FROM EXPERIENCE)! After that is mixed well and there is no residue at the bottom add on top of your crust layer.
4. Now put that in the refrigerator for 1 hours Add final cup of Kool Whip to the top of strawberry mixture. The add your extra crust crumbs on top of that! Your done, enjoy!
5. I would love to know what you think of this recipe please let me know! I will post pictures soon!
Title: Kiev Meringue Cake
Ingredients:
- 4 sugar
- 1 butter
- 200 sour cream
- 1 baking soda
- 1/2 walnuts
- 1 1/2 flour
- 1 sugar
- 4 cream of tartar
- 1 butter
- 1/8 cocoa powder
- 200
- 1
- 3
Instructions:
1. To make the batter: In a large bowl beat the butter and sugar with an electric mixer.
2. Add the egg yolks one by one to the batter mixture.
3. Stir the baking soda into the sour cream.
4. As soon as it starts bubbling up pour it into the mixture.
5. Gradually add the flour.
6. Using a hand spatula, fold in the walnuts.
7. Lay a parchment paper on the bottom of the spring form pan (10inch) and grease it well.
8. Pour the half of the mixer and bake it for 30-35 minutes at 375.
9. Bake the second half the same way.
10. Let the cake layers to cool before assembling.
11. Meringue: Make the meringue after baking the cake sheets.
12. In a large bowl with an electric mixer at low speed, beat the egg whites until frothy.
13. Add the cream of tartar and increase the speed until soft peaks form. Start adding the sugar slowly. Beat until glossy stiff peaks form.
14. Place the meringue in a piping bag make various shapes of cones and swirls.
15. Using the bottom of the spring form, make about 1/2 inch thick round disc, the same size as the cake.
16. Bake them in a 200° oven for an hour, and then turn oven temperature down to 175 and leave them until they’re completely dry to the touch.
17. Making the cream: Cream the butter until smooth.
18. Gradually add the condensed milk by tablespoon first.
19. After each application, mix the cream until the milk is well combined.
20. Add the cocoa power to the cream.
21. Assembling the cake: Put the first sheet on the serving plate.
22. Spread 1/3 of the pastry cream on the top.
23. Put the meringue sheet over the cream and coat with another cream application.
24. Put the second cake layer and smear the cream all over and on the sides.
25. Cover the cake surface with the meringue cones and swirls.
26. Optional. You can dip the meringue cones into the melted chocolate and or into colored sugar.
Title: Nana's Red Velvet Cake
Ingredients:
- 2 all-purpose flour
- 2 1/2 sugar
- 1 1/2 buttermilk
- 1 milk
- 2 eggs
- 2 vinegar
- 2 baking soda
- 1 vanilla
- 1 salt
- 1 powdered sugar
- 1 cream cheese
- 1 butter
- 1 vanilla
- 1/2 pecans
- 1
Instructions:
1. For the cake, mix all ingredients well using a hand held mixer. Mix until smooth consistency.
2. Bake in three 8 inch layer cake pans at 350 degrees for approximately 35 minutes or until toothpick inserted in middle comes out clean.
3. Let cake cool completely before trying to ice.
4. For cream cheese icing, cream butter and cheese together using a hand held mixer.
5. Add sugar, vanilla and nuts and mix well.
6. Spready evenly on cake.
Title: Raspberry Lemon Thumbprint Cookies
Ingredients:
- 1/2 all-purpose flour
- 2 1/4 baking powder
- 1 salt
- 1/4 butter
- 1 sugar
- 2/3 lemon zest
- 2 fresh lemon juice
- 1 pure vanilla extract
- 1
Instructions:
1. Preheat the oven to 350 degrees F. Lightly butter 2 large baking sheets.
2. In a medium bowl, combine the flour, baking powder, and salt and whisk to blend.
3. In a large bowl using an electric mixer, beat the butter and sugar until light and creamy. Beat in the egg yolks, lemon zest, lemon juice and vanilla. Add the flour mixture in 2 additions and beat just until moist clumps form. Gather the dough together into a ball.
4. Pinch off the dough to form 1-inch balls. Place on the prepared baking sheets, spacing 1-inch apart.
5. Use your floured index finger or 1/2 teaspoon measuring spoon to create depressions in the center of each ball. Fill each indentation with nearly 1/2 teaspoon of the jam mixture.
6. Bake until golden brown, about 20 minutes. Transfer the cookies to wire racks to cool completely.
Title: Chocolate Layer Cake
Ingredients:
- 1 3/4 flour
- 2 sugar
- 1/2 cocoa powder
- 1 1/2 baking soda
- 1 1/2 baking powder
- 1/4 salt
- 2 eggs
- 1 milk
- 1/2 vanilla
- 2 boiling water
- 1
Instructions:
1. Preheat oven to 350 degrees F. Grease and dust with cocoa two 9" layer cake pans. Set aside.
2. In large bowl, combine sugar, flour, cocoa, baking powder, baking soda, and salt. Stir with wire whisk until blended.
3. Add eggs, milk, oil and vanilla and beat well with wire whisk or mixer until combined, about 2 minutes. While beating, heat water in microwave oven to boiling. Stir boiling water into cake batter. Pour the thin batter into the two prepared cake pans.
4. Bake at 350 degrees F for 30-35 minutes or until cake pulls away from sides of pan, top springs back when lightly touched, and a toothpick inserted in center comes out clean. Cool 5 minutes, then remove from pans and cool completely on wire racks. Fill and frost.
Title: Whipped Cream Honey Frosting
Ingredients:
- 1 heavy cream
- 1/3 honey
Instructions:
1. Put the cream and honey into a mixing bowl.
2. Add stir to blend, then beat until the mixture is stiff and spreadable.
3. You will have enough to frost two 8 inch round layers.
Title: Passover Chocolate Roulade
Ingredients:
- 1/3 eggs
- 1/4 sugar
- 5 sugar
- 1/3 heavy cream
- 1 1/2 bittersweet chocolate
- 2
- 1
- 10
Instructions:
1. Preheat oven to 350. Oil a jellyroll pan, and line with wax paper. Sift matzoh cake meal and cocoa together. Set aside. In large bowl, beat egg yolks with 1/3 cup sugar until thick and light. Add oil, and beat 30 seconds longer. In separate large bowl, whisk egg whites until foamy. Add remaining 2 tablespoons of sugar and whisk until stiff. Add about 1/3 stiffly beaten egg whites and all of the cake meal mixture to the egg yolk mixture. Fold in gently and quickly.
2. Fold in remaining whites in two additions. Do not over fold. White streaks should still be seen. Spread into preheated pan, and bake in preheated oven until edges slightly shrink from sides of pan, about 20 minutes. Cool in pan.
3. To prepare ganache, bring cream to scalding (until little bubbles form on side of pan). Pour chocolate over, and stir gently over low heat until chocolate melts. If small lumps remain, strain through cheesecloth. cool to room temperature.
4. To assemble, turn cake out of pan, and begin to peel wax paper at longest side. Use half the filling to spread over exposed cake as paper is removed and cake is rolled. With a pastry bag and small star nozzle, cover outside of roll with tiny rosettes, or scatter fresh raspberries over. Refrigerate.
Title: Cranberry Apricot Pear Cobbler
Ingredients:
- 4 pears
- 2 cranberries
- 1 granulated sugar
- 3/4 ground cinnamon
- 3/4 oranges, zest of
- 2 all-purpose flour
- 1 1/4 granulated sugar
- 1/2 baking powder
- 1 salt
- 1/4 milk
- 1/4 unsalted butter
- 1 eggs
- 2
Instructions:
1. Preheat oven to 350 degrees F, & grease a 2 1/2 qt baking dish.
2. In large saucepan, combine pears, cranberries, apricots, 3/4 cup sugar, cinnamon & zest, & cook over medium heat 10-15 minutes, until hot.
3. In medium bowl, combine flour, 1/2 cup sugar, baking powder & salt, blending well.
4. To the flour mixture add milk, melted butter & eggs, mixing until batter is smooth.
5. Pour hot fruit into prepared baking dish & top with batter.
6. Bake 30-40 minutes, until golden brown.
7. Serve warm.
Title: Chocolate Bourbon Balls
Ingredients:
- 1 corn syrup
- 3 Bourbon
- 1/2 pecans
- 2 1/2 confectioners' sugar
- 1 granulated sugar
- 1/2
- 1/4
Instructions:
1. Place chocolate chips in microwave safe bowl. Microwave on half power for one minute. Stir, and continue microwaving on half power, check every 30 seconds, until completely melted (approx. 2-3 minutes). Stir in corn syrup and bourbon.
2. In large bowl, mix together crushed vanilla wafers, confectioners' sugar, and chopped nuts. Blend in chocolate mixture until all dry ingredients have been well moistened. Let stand at room temperature for 30 minutes.
3. Form 1" balls and roll in granulated sugar to coat.
4. Store in covererd container at room temperature.
Title: Chocolate Rum Balls
Ingredients:
- 1 icing sugar
- 1 instant coffee
- 1 1/4 dark rum
- 3 milk
- 5 dark chocolate
- 1 icing sugar
- 1/2
Instructions:
1. Grate chocolate squares and almonds in food processor.
2. Place almonds in a large bowl and sift in the icing sugar and coffee. Add chocolate.
3. Sprinkle with 3 tablespoons of the rum and the milk.
4. Mix until the mixture is evenly moistened and is a uniform dark brown.
5. Chill for 10 minutes.
6. Shape into ball and knead several times.
7. Roll dough into 3/4" balls.
8. Dip each ball in remaining rum. Shake off excess moisture and roll in vermicelli or icing sugar.
9. Place on waxed paper to dry for 1 hours.
10. Cooking time is chilling and drying time.
Title: Stout Floats With Cocoa Syrup
Ingredients:
- 2/3 sugar
- 1/2 boiling water
- 2/3 vanilla extract
- 1 heavy whipping cream
- 1 vanilla extract
- 1 Kahlua
- 6 chocolate ice cream
- 3 stout beer
Instructions:
1. For cocoa syrup:
2. Whisk sugar, cocoa powder, and pinch of salt in small saucepan. Pour 2/3 cup boiling water into heat-resistant measuring cup. Whisk just enough boiling water from cup into cocoa mixture in saucepan to form smooth paste (about 3 tablespoons), then whisk in remaining water. Bring to simmer over low heat, stirring constantly. Simmer syrup 1 1/2 minutes, stirring often. Remove from heat; stir in vanilla. Cool to room temperature. DO AHEAD: Can be made 3 weeks ahead. Cover; chill.
3. For floats:
4. Using electric mixer, beat cream and vanilla in medium bowl until peaks form. Cover; chill. Pour 1 tablespoon Kahlúa and 1 tablespoon cocoa syrup into each of six 10-ounce glasses. Place 1 scoop of ice cream in each glass. Add stout, pouring gently down side of tilted glass to prevent too much head from forming. Spoon dollop of whipped cream into each glass. Drizzle with cocoa syrup, place spoon and straw in each, and serve immediately.
Title: Apple Pie With Crumb Topping
Ingredients:
- 1 apples
- 2 sugar
- 1/2 cinnamon
- 1 nutmeg
- 1/8 cornstarch
- 2 brown sugar
- 1/2 flour
- 1 cinnamon
- 1 butter
- 1/2
Instructions:
1. Filling:
2. Peel, core & slice apples.
3. Stir sugar, spices & cornstarch together.
4. Toss apple slices in sugar mixture.
5. Arrange apple slices in pie shell.
6. Pour any remaining sugar mixture over apples.
7. Topping:
8. Mix sugar, cinnamon & flour.
9. Cut in butter. (It should be lumpy.).
10. Sprinkle over apples.
11. Bake 400 degrees for 40 minutes.
Title: Nanny's Currant Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 1 egg
- 1 vanilla
- 2 flour
- 1 baking powder
- 1 salt
- 2 currants
- 1 walnuts
Instructions:
1. Cream together the shortening and sugar. Add egg and vanilla.
2. In separate bowl sift together 1 cup flour, baking powder, and salt. Add to creamed mixture. It will be probably be fairly sticky.
3. Using food processor or blender (or chopper) chop up the currants. You will know it's ready when it appears to be just a large sticky ball. Chop walnuts into very fine pieces. and then add both to mixture and mix well.
4. Add remaining flour as needed to the batter to make a stiffer consistency for rolling the cookies. (might be easier to put flour on surface and knead into batter).
5. Pat down with hands into disc, and then roll out for use with cookie cutters until about 1/4" thick, flouring surfaces and roller. Decorate as desired.
6. bake at 375 degrees for 7 minutes.
Title: Candy Bar Cake
Ingredients:
- 1 water
- 1 1/4 canola oil
- 1/3 eggs
- 3 Cool Whip
- 6
- 1
Instructions:
1. Bake cake in glass 9x13 pan according to directions on the box.
2. Allow to cool for five minutes, then poke holes randomly in cake with bamboo skewer or chopstick or something similar.
3. Pour sweetened condensed milk over cake, allowing cake to absorb.
4. Pour caramel topping over cake, allowing cake to absorb.
5. Allow cake to cool completely.
6. Frost with Cool Whip.
7. Chop candy bars, and sprinkle on top.
8. Drizzle decoratively with left over caramel topping.
9. Keep refrigerated until serving time.
Title: Candy Cane Pinwheels
Ingredients:
- 3 all-purpose flour
- 3/4 baking powder
- 1/4 salt
- 14 unsalted butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 1
- 1/2
- 6
Instructions:
1. whisk flour, baking powder, and salt in bowl.
2. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy (about 2 minutes).
3. Beat in egg until incorporated.
4. Reduce speed to low, add flour mixture, and mix until dough forms (about 1 minute).
5. Remove half of the dough from bowl and reserve.
6. Add extracts, candy, and food coloring to remaining dough and mix until combined.
7. Place reserved dough between 2 sheets of parchment paper and roll into 14 by 8-inch rectangle. Repeat with peppermint dough, then place on top fo plain dough and press gently to adhere.
8. With long side facing you, roll dough into log.
9. Wrap dough in plastic wrap and refrigerate until firm, at least 2 hours or up to 3 days.
10. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees.
11. Line 2 baking sheets with parchment paper.
12. Slice chilled dough into 1/4-inch rounds and place 1 inch apart on prepared baking sheets.
13. Bake until edges are just golden (12-14 minutes), switching and rotating sheets halfway through baking.
14. Let cool 10 minutes on sheet, then transfer to wire rack and cool completely.
15. Repeat with remaining dough.
Title: Yogurt Parfaits With Walnuts, Dates & Honey
Ingredients:
- 2 low-fat vanilla yogurt
- 6 dates
- 1/4 walnuts
- 3 honey
- ground cinnamon
Instructions:
1. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape yogurt into a bowl using a rubber spatula.
2. Spoon 1/2 cup drained yogurt into each of six parfait glasses.
3. Top each serving with 1 tablespoon chopped dates, 2 teaspoons chopped & toasted walnuts, and 1-1/2 teaspoons of honey.
4. Cover and chill 1 hour.
5. Sprinkle with cinnamon, if desired.
Title: Chocolate Banana Bread
Ingredients:
- 1 1/4 whole wheat flour
- 2 -3 bananas
- 3/4 brown sugar
- 1/2 unsweetened applesauce
- 2 milk
- 1 egg
- 2 1/4 baking soda
- 1/2 salt
- 1/2 vanilla
- 1/2 chocolate chips
- 1/2
Instructions:
1. Heat oven to 350°.
2. Grease the bottom of an 8x4 inch loaf pan.
3. Stir together all ingredients until blended.
4. Pour into pan.
5. Bake for about 50-60 minutes or until toothpick inserted in the center comes out clean.
6. Cool for 10 minutes.
7. Remove from pan and let cool completely, about 2 hours, before slicing.
8. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.
9. Makes about 24 slices.
Title: Pumpkin Spice Cake
Ingredients:
- 1 1/2 unsalted butter
- 2 cake flour
- 2 baking powder
- 1 ground ginger
- 3/4 kosher salt
- 1/2 ground cinnamon
- 1/2 ground cloves
- 1/2 ground mace
- 1 1/2 light brown sugar
- 2 eggs
- 3/4 canned pumpkin puree
- 1/4 milk
- 2 vanilla extract
- 4 confectioners' sugar
Instructions:
1. Heat oven to 375°. Grease and flour two 8" round cake pans lined with parchment paper cut to fit; set aside. In a bowl, whisk together flour, baking powder, ginger, salt, cinnamon, cloves, and mace; set aside. In the bowl of a stand mixer fitted with a paddle, beat 1/2 cup butter and brown sugar on medium-high speed until smooth, 1–2 minutes. Add eggs one at a time, mixing well after each addition until smooth. Add half the dry ingredients and mix until just combined. Add pumpkin and milk, and then add remaining dry ingredients; mix until smooth. Divide batter evenly between prepared pans and smooth tops with a rubber spatula; bake until a toothpick inserted in center of cakes comes out clean, about 30 minutes. Transfer to a rack and let cool for 30 minutes; unmold cakes and let cool.
2. In the bowl of a stand mixer, beat remaining butter and vanilla on medium speed until smooth. Add confectioners' sugar, 1 cup at a time, beating after each addition until smooth. Increase speed to high and beat until frosting is light and fluffy.
3. Place 1 cake on a cake stand and frost the top with 1/3 of the frosting; stack second cake on top and frost top and sides with remaining frosting. Refrigerate cake; let cake sit for 1 hour at room temperature before serving.
Title: Berry Ricotta Cheesecake
Ingredients:
- 2 light ricotta cheese
- 1 mixed berries
- 500
- 200
- 10
Instructions:
1. Beat the egg whites until they form soft peaks.
2. Gradually add the oat bran into the egg whites while continually beating the mixture.
3. Once the mixture is well beaten, put it into a pie dish and spread the mixture evenly over the base of the dish.
4. Cook in a 100 degree celcius oven for 15-20 minutes.
5. In a new mixing bowl, combine the ricotta, berries and jelly crystals.
6. After the pie base has cooled, spoon the ricotta mixture into the pie dish and spread evenly.
7. Refrigerate for at least 4 hours.
Title: Lemon Delight Dessert
Ingredients:
- 1 1/2 flour
- 3/4 butter
- 3/4 pecans
- 1 cream cheese
- 1 powdered sugar
- 1 Cool Whip Topping
- 1 instant lemon pudding
- 1 instant vanilla pudding
- 3 milk
Instructions:
1. Preheat oven to 35o degrees.
2. Cut butter into flour, then add nuts and press into bottom of ungreased 13x9 inch pan.
3. Bake crust at 350 degrees for 30-35 minutes, or until it begins to brown (takes a long time).
4. Cool crust before adding other layers.
5. Mix together softened cream cheese, powdered sugar, and 1 1/2 cups of the Cool Whip.
6. Mix until well blended and spread evenly over crust.
7. Beat pudding mixes and milk together well and spread over cream cheese layer.
8. Spread remaining Cool Whip on top.
9. Refrigerate until it sets.
Title: Brandy Snaps
Ingredients:
- 1/2 flour
- 1/2 ground ginger
- 5 unsalted butter
- 1/3 sugar
- 1/4 golden syrup
Instructions:
1. Preheat the oven to 350 degrees. Line a baking sheet with a silicone liner or parchment paper.
2. Whisk together the flour and ginger in a small bowl.
3. Melt the butter in a small saucepan over medium heat. Add the sugar and golden syrup; cook, stirring, for 1 to 2 minutes, until the sugar has dissolved. Remove from the heat and whisk in the flour-ginger mixture.
4. Working fairly quickly to keep the mix from stiffening, spoon 6 level tablespoons onto the prepared baking sheet, spacing them at least 2 inches apart (the cookies will spread quite a bit). Bake for 5 minutes, then rotate the sheet front to back and bake for 5 minutes. The cookies will be flat and golden brown.
5. Transfer the baking sheet to the stove top (off the heat but in a warm place). Let the cookies rest for 2 minutes, until they are firm but flexible; then, working with one or two at a time, wrap the cookies around a handle to form a tubular shape and transfer to a wire rack to set; this should take about 1 minute. When the cookies are crisp, the handles can be extracted. Let the cookies cool completely before storing.
6. Repeat with the remaining batter. Store the molded cookies in an airtight container to maintain their crispness.
Title: Ginger Angel Food Cake With Coconut Frosting
Ingredients:
- 1 cake flour
- 1/2 cornstarch
- 12 cream of tartar
- 1 1/2 salt
- 1/4 sugar
- 1 1/2 vanilla extract
- 1 ground ginger
- 1/2 sugar
- 1 water
- 1/4 cream of tartar
- 1/4 vanilla extract
- 3 sweetened flaked coconut
- 1
- 1/4
- 3/4
Instructions:
1. Preheat oven to 350°F.
2. To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and cornstarch, stirring with a whisk.
3. Place 12 egg whites in a large bowl; beat with a mixer at high speed until foamy. Add 1 1/2 teaspoons cream of tartar and salt; beat until soft peaks form. Add 1 1/2 cups sugar, 2 tablespoons at a time, beating until stiff peaks form. Beat in 1 teaspoon vanilla and ginger. Sift 1/4 cup flour mixture over egg white mixture; fold together. Repeat with remaining flour mixture, 1/4 cup at a time.
4. Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350°F for 35 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto a plate.
5. To prepare frosting, combine 1 cup sugar, 1/4 cup water, 1/4 teaspoon cream of tartar, and 3 egg whites in top of a double boiler. Beat at low speed of a mixer 30 seconds or until blended. Place over boiling water; beat constantly on high speed until stiff peaks form and a thermometer registers 160°F, about 7 minutes. Remove from heat; beat in 1 teaspoon vanilla and coconut extract.
6. Spread frosting evenly over cake. Sprinkle cake with toasted coconut.
Title: Butterscotch Meringues
Ingredients:
- 2 cream of tartar
- 1/3 salt
- 1 soft brown sugar
- 4 walnuts
- 1/2
Instructions:
1. Prepare the tray. I prefer to line it with baking parchment. The book says: rub a few drops of oil over the tray, dust with flour, tip it and knock of the excess.
2. Beat the egg whites with the cream of tartar and the salt until stiff.
3. Stir in the brown sugar, a tablespoon at a time, beating until stiff again after each addition.
4. Fold in chopped walnuts.
5. Heap in rounds on prepared tray and bake in a very slow oven (150C/350F) for between 1 to 1 1/2 hours. Remove immediately from tray and allow to cool.
6. Sandwich with whipped cream.