lumicero/recipes-ing2inst huggingface dataset:
Title: Slimy Monster Cupcakes
Ingredients:
- 1 Cool Whip Topping
- 1 marshmallows
- 24 milk
- 1/4 Jello Instant Vanilla Pudding Mix
- 1
- 2 -3
Instructions:
1. Prepare cake batter and bake as directed on package for cupcakes. Cool. Place 1/3 cup of the whipped topping in large resealable plastic bag. Add marshmallows; seal bag. Shake until evenly coated. Place decorating sugar in a shallow pan. Add marshmallows; toss lightly until marshmallows are evenly coated. Place in single layer on tray; decorate as desired using decorating gel.
2. Pour milk into medium bowl. Add dry pudding mix. Beat 2 minutes. Gently stir in remaining whipped topping until well blended. Spoon 1-1/2 cups of the pudding mixture into small bowl. Add food coloring; stir until blended. Spoon into small resealable plastic bag. Snip off 1 corner from botton of bag; set aside.
3. Cut 1-inch chunk from top of each cupcake with small knife; remove and reserve for snacking or other use. Pipe pudding mixture from bag into holes in cupcakes. Spread tops with remaining pudding mixture. Top with the marshmallows. Store in refrigerator.
4. KRAFT KITCHENS TIPS:
5. FUN IDEAS:
6. For more colorful cupcakes, add 1 or 2 drops each yellow and red food coloring to the remaining (plain) pudding mixture to tint it orange before spreading onto tops of filled cupcakes.
7. VARIATIONS:
8. Omit black decorating gel. Prepare and frost cupcates as directed. Cut black licorice into small pieces. Use to make monster faces on the coated marshmallows before placing on tops of cupcakes.
Title: Pineapple and Macadamia Shortbread
Ingredients:
- 2 1/2 flour
- 1/3 brown sugar
- 1 butter
- 1/4
Instructions:
1. preheat oven to 325.
2. combine flour and sugar.
3. cut in butter until mixture resembles fine crumbs and starts to cling.
4. stir in nuts and pineapple.
5. form into ball, knead until smooth.
6. on a lightly floured surface roll dough 1/4 inch thick.
7. using a 2 inch cookie cutter cut into shapes.
8. reroll scrapes only twice.
9. place 1 inch apart on ungreased cookie sheet.
10. bake 15-20 minutes.
11. transfer to wire rack.
Title: Award Winning Soft Chocolate Chip Cookies
Ingredients:
- 4 1/2 all-purpose flour
- 2 baking soda
- 2 butter
- 1 1/2 brown sugar
- 1/2 white sugar
- 2 vanilla instant pudding mix
- 4 eggs
- 2 vanilla extract
- 4 walnuts
- 2
Instructions:
1. Preheat oven to 350°F
2. Sift together the flour and baking soda, set aside.
3. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts.
4. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
5. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
6. Yield: 72 servings (Serving size: 6 dozen).
Title: Coconut Butter Cookies (Vegan or Not)
Ingredients:
- 1 butter
- 2 unbleached white flour
- 1/2 powdered sugar
- 2
Instructions:
1. Mix ingredients all together.
2. Roll is small balls and press flat on cookie sheet with a fork that has been in cold water.
3. Bake at 350 for 10 minutes.
4. Please note: Cookies will stay light in color. Maybe the edges will brown just a bit. Don't over cook.
5. If you want to make them a little sweeter, once slightly cooled, sprinkle a little powered sugar on top.
Title: Chocolate Petite Cheesecakes
Ingredients:
- 1 3/4 chocolate graham cracker crumbs
- 1/4 butter
- 2 margarine
- 2 sugar
- 4 cream cheese
- 12 eggs
- 1 vanilla extract
- 1 cherry pie filling
- 1 sugar
- 3/4
Instructions:
1. Line a muffin pan with aluminum foil muffin cups.
2. To make crust, mix graham cracker crumbs, butter, and sugar in a bowl.
3. Press a tablespoonful of mixture into bottom of each muffin cup.
4. Preheat oven to 350 degrees.
5. For filling, beat cream cheese in a bowl until fluffy.
6. Beat in sugar gradually.
7. Add eggs, one at a time, beating well after each addition.
8. Beat in melted chocolate chips.
9. Add whipping cream and vanilla; beat until smooth.
10. Spoon about 1/4 cup filling over crust in each muffin cup.
11. Bake 18 to 22 minutes or until centers are set.
12. Cool in muffin pan.
13. Remove cheesecakes from pan; chill overnight.
14. To serve, spoon 1 tablespoon pie filling in center of each cheesecake.
Title: Halloween Eyeball Cookies
Ingredients:
- 1/2 butter
- 1 1/2 peanut butter
- 2 powdered sugar
- 1 vanilla
- 12
- 1/2
Instructions:
1. Cream the butter and peanut butter together.
2. Beat in the vanilla and sugar.
3. Chill for 1/2 hour.
4. Roll into small balls, chill on wax paper for another 1/2 hour.
5. In a microwave, melt the white dipping chocolate.
6. Using two spoons dip the eyeballs into the white chocolate.
7. Let cool on waxed paper until firm. Chilling will speed up the process.
8. Pour a drop or two of blue food coloring into the remaining melted chocolate.
9. Make a round iris on the eyeball, and immediately press a miniature chocolate chip in the center for a pupil, doing 5 at at time.
10. For the bloodshot effect, dip the tiny end of a toothpick in red food colouring and squiggle the lines from the pupil outward, but not quite to the edges of the ball.
11. These are quite tasty--considering how creepy they are.
12. Note: White dipping chocolate is also known as white bark.
Title: Cherry-Chocolate Cookies
Ingredients:
- 2/3 butter
- 3/4 sugar
- 1 egg
- 1 1/2 vanilla
- 1 2/3 flour
- 6 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/8 maraschino cherries
- 36 sugar
- 2 water
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Cream butter, 3/4 cup sugar, egg, and vanilla in bowl until light and fluffy.
3. Add mixture of flour, cocoa, baking powder, baking soda and salt; mix well.
4. Shape into 1 inch balls.
5. Place 1 inch apart on ungreased cookie sheets.
6. Press cherry half into center of each cookie.
7. Bake at 350 degrees for 8 minutes or until almost set.
8. Cool on wire rack.
9. Combine 2 tablespoons sugar and 2 tablespoons water in saucepan.
10. Cook over medium heat until sugar dissolves.
11. Remove from heat and add chocolate chips.
12. Stir until chocolate melts.
13. Frost tops of cookies, leaving cherries unfrosted.
Title: Debbies Grand Marnier Souffle
Ingredients:
- 1/3 butter
- 3/4 flour
- 1/2 salt
- 1 1/2 milk
- 5 eggs
- 3 sugar
- 1 Grand Marnier
- 2 sugar
- 1 vanilla
- 1/2 milk
- 1/2
- 4
- 1
- 1 1/4
Instructions:
1. Beat 5 egg yolks until thick. Set aside.
2. Melt butter over low heat, careful not to brown.
3. Add flour and salt, mix until smooth.
4. Add milk, stirring constantly, until thick and smooth. Temper into egg yolks.
5. Add orange juice, orange rind and Grand Marnier. Mix well.
6. Set aside to cool.
7. Preheat oven 350 degrees
8. Butter and sugar sides of 4 individual souffle dishes.
9. Beat all eight egg whites until soft peaks.
10. Add sugar and beat until stiff peaks.
11. Fold into egg mixture.
12. Pour into prepared souffle dishes.
13. Place filled souffle dishes on cookie sheet and bake one hour.
14. Remove from oven and pour cream Anglais into middle of each souffle.
15. Serve at once.
16. Creme Anglaise:.
17. Beat sugar and egg yolks until thick and pale yellow.
18. Bring milk to boil. Gradually add to yolk mixture in a slow steady stream while whisking the whole time.
19. Transfer mixture into saucepan, over low heat, stirring constantly, until sauce thickens and coats the spoon (about 170 degrees).
20. Remove from heat and continue to stir for 2 minutes.
21. Strain through a fine sieve and stir in vanilla.
22. Note: sauce an be made a day in advance and stored in refridgerator, with plastic wrap placed on top of custard.
Title: Coconut Macaroons for Pesach or any time
Ingredients:
- 3 lemon juice
- 1 sugar
- 1/4 honey
- 2 potato starch
- 2 coconut
- 2
- 2 1/2
Instructions:
1. Beat egg whites& lemon juice till frothy.
2. Gradually add sugar& vanilla sugar& beat till stiff.
3. Carefully fold in honey, potato starch& coconut.
4. Drop from tablespoon onto greased baking sheet.
5. Bake in 325° oven for 20 minutes till edges are light brown.
Title: Brownie Pizza
Ingredients:
- 1 chocolate piece
- 1
- 3/4
Instructions:
1. Prepare Brownie Mix as directed on package.
2. Spread onto greased 12 inch pizza pan.
3. Bake at 350 degrees for 18 to 22 minutes; cool completely.
4. Spread with Chocolate Fudge Frosting.
5. Arrange 3/4 cup chopped bite-sized chocolate candies over frosting.
6. Heat toppings and drizzle over top of candy.
Title: Chocolate Almond Torte
Ingredients:
- 3 1/2 eggs
- 5 sugar
- 3/4 cornstarch
- 2 sugar
- 1
- 1 1/2
Instructions:
1. Preheat oven to 400 degrees F.
2. Butter a 10-inch cake pan, flour the sides and line the base with baking paper.
3. Melt chocolate in a double boiler or in the microwave.
4. Let cool a little.
5. Combine egg yolks and 3/4 cup sugar and beat until the mixture turns pale yellow.
6. In a separate bowl, whip the egg whites until stiff, adding 1 1/2 tbsp sugar halfway through, and then set aside.
7. Pour the egg yolk mixture into the warm melted chocolate and mix well; gently fold in cornstarch, ground almonds and cocoa powder.
8. Using a spatula, fold the chocolate mixture into the egg whites until well blended.
9. Pour batter into the buttered cake pan.
10. Sprinkle with sliced almonds.
11. Bake at 400 degrees for two minutes, then lower heat to 350 degrees and bake for 30-35 minutes.
12. Remove from oven and let cool.
13. Remove from cake pan and serve at room temperature.
14. Can be stored, wrapped well for two to three days in the refrigerator.
Title: Orange and Almond Cake With Mascarpone Cream (flourless)
Ingredients:
- 2 oranges
- 200 sugar
- 200 baking powder
- 1/2 eggs
- 6 lemon
- 1/2 mascarpone
- 250
- 2
Instructions:
1. FOR THE CAKE:
2. Place the whole oranges in a pan and cover with cold water.
3. Bring to the boil, then turn down the heat and simmer for two hours.
4. Check periodically that they don't boil dry and add water if needed.
5. Remove from the heat and allow to cool.
6. Preheat the oven to 200°C Grease and line with baking paper (including sides) a 20 cm (8 inch) springform pan.
7. Remove the oranges from the water; cut in half and remove any pips.
8. In a bowl, combine the sugar, ground almonds, and baking powder until well mixed.
9. Place the oranges in a food processor, skin and all, along with the lemon juice, and puree till the oranges are well broken down.
10. To the food processor, add half of the eggs and half of the almond/sugar mixture; process until well combined.
11. Add the remaining three eggs and the remaining almond mixture and process till thoroughly combined, scraping sides of bowl, as necessary.
12. Transfer batter to the springform pan and bake for 45 minutes.
13. Let cake cool before serving, and serve with a generous dollop of the mascarpone cream.
14. FOR THE MASCARPONE CREAM:
15. Transfer the mascarpone to a bowl, and soften with a spatula until smooth.
16. Add the vanilla sugar and incorporate completely.
17. It is now ready to serve!
Title: FHa Homecoming Cookie
Ingredients:
- 1/2 shortening
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 2 baking powder
- 1 salt
- 4 butter
- 4 powdered sugar
- 6 milk
- 1/4 salt
- 1/2
Instructions:
1. Cream shortening, butter, and sugar.
2. Add eggs and vanilla.
3. After sifting the dry ingredients (flour, baking powder, salt), slowly add to butter mixture.
4. Refrigerate for two hours.
5. Roll 1/4 inch thick, cut into shapes, and bake on parchment paper 6-8 minutes, 350 degrees.
6. For frosting: mix 4 T butter, 2 C powdered sugar, 6 T milk, 1/3 t. salt, 1/2 t. almond extract. Once combined, add an additional 2 cups powdered sugar. Spread onto cooled cookies.
Title: Key Lime Pound Cake
Ingredients:
- 2 sugar
- 1 butter
- 2 margarine
- 2 key lime juice
- 1 lime rind
- 5 vanilla
- 1/4 eggs
- 2 sour cream
- 1/2 flour
- 1/2 baking soda
- 1 confectioners' sugar
- key lime juice
Instructions:
1. Preheat oven to 350 degrees (F).
2. In a large bowl, using an electric mixer, cream together the sugar and butter.
3. Beat until light and fluffy.
4. Add key lime juice, lime rind and vanilla.
5. Add one egg at a time, mixing well after each addition.
6. Mix in sour cream.
7. Sift in flour and baking soda.
8. Mix to blend thoroughly.
9. Spoon batter into a greased 10" Bundt pan or tube pan.
10. Bake for 60-65 minutes, or until a skewer inserted into the center comes out clean.
11. Cool on a wire rack for 15-20 minutes before turning cake out of pan.
12. Meanwhile, make the glaze by combining confectioners' sugar and key lime juice.
13. Mix until smooth.
14. Pour glaze over warm cake.
15. Let cool completely before serving.
Title: Walnut Honey Cake
Ingredients:
- 3 walnut halves
- 1 1/2 unsalted butter
- 1 all-purpose flour
- 1 raw honey
- 3 unsweetened applesauce
- 3/4 eggs
- 1/4 baking soda
- 1/4 salt
- ground ginger
Instructions:
1. Preheat oven to 350 degree with the rack in the center.Spread Walnut halves in a single layer on a rimmed baking sheet.Toast in oven until fragrant, tossing occasionally, 5-7 minutes.Transfer nuts to a plate, let cool.Pulse nuts in a food processor until finely chopped.About 10 times.Set aside.
2. Butter & flour an 8 & 1/2 inch spring form pan;set aside.In a large bowl, combine honey and applesauce; whisk until honey is mostly dissolved. Add eggs and whisk until fully combined.
3. Into a Medium bowl, sift together flour, baking soda, salt and ginger.Stir into honey mixture.Using a rubber spatula, fold in walnuts.
4. Pour batter into prepared pan.Bake cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.
5. Transfer pan to a wire rack; let cool until sides of cake begin to pull from pan, about 15 minutes.Remove cake from pan, and place on a serving plate.While cake is still warm, use an offset spatula to gently spread remaining honey on top as a think glaze.Serve Warm.
Title: Strawberry Pretzel Delight
Ingredients:
- 2 sugar
- 1/4 butter
- 1/2 margarine
- 1 sweetened condensed milk
- 1/2 water
- 1 instant vanilla flavor pudding and pie filling
- 1 1/2
- 1
Instructions:
1. Heat oven to 350°F
2. In large bowl, combine all crust ingredients; mix well.
3. Press in bottom of ungreased 13x9-inch pan. Bake for 8 minutes.
4. Cool for 10 minutes.
5. Meanwhile, in same large bowl, combine condensed milk and water; blend well. Add pudding mix; beat 2 minutes with electric mixer at medium speed. Refrigerate for 5 minutes.
6. Fold whipped topping into thickened pudding mixture. Spread over cooled baked crust. Refrigerate about 1 hour or until filling is firm.
7. Spoon strawberry pie filling over filling. Cover; refrigerate at least 1 hour or until serving time. If desired, garnish individual servings with chocolate dipped tree-shaped pretzels.
8. Store in refrigerator.
Title: Raspberry Slice
Ingredients:
- 125 butter
- 3/4 sugar
- 2 self-raising flour
- 1 plain flour
- 1/2 sugar
- 3 coconut
- 2
- 1/2
Instructions:
1. turn oven to 180 degrees.
2. grease a 28cm x 18cm tin.
3. cream butter and sugar until light and fluffy.
4. add egg yolks.
5. beat well.
6. sift in both flours.
7. mix it all to a soft dough.
8. press it evenly in tin.
9. spread jam over.
10. Topping:.
11. beat egg whites until stiff.
12. gradually beat in the sugar.
13. beat well.
14. add coconut.
15. stir it in.
16. spread evenly over jam.
17. bake 35-40 minutes.
18. slice when cold.
Title: White Chocolate Layer Cake With Cranberry Filling
Ingredients:
- 1 fresh cranberries
- 1 1/4 granulated sugar
- 1/4 cranberry juice
- 2 lemon juice
- 2 ground cinnamon
- 1/4 ground ginger
- 1/8 ground cloves
- 1/8 all-purpose flour
- 8 baking powder
- 2 1/4 salt
- 2 1/4 butter
- 1/4 granulated sugar
- 10 eggs
- 1 1/3 vanilla
- 4 milk
- 1 1/2 butter
- 1 1/4 vanilla
- 12 powdered sugar
- 1
- 2
Instructions:
1. FILLING:.
2. In a medium saucepan, combine cranberries, the 1-1/4 cups granulated sugar, the cranberry juice, orange peel, lemon juice, cinnamon, ginger, and cloves.
3. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until thickened. Transfer filling to a medium bowl.
4. Cover and chill for 2 hours. Transfer to a blender or food processor. Cover and blend or process until smooth.
5. CAKE:.
6. Meanwhile, preheat oven to 350 degrees F. Grease the bottoms of two 9x1 1/2-inch round cake pans. Line bottoms of pans with waxed paper; grease and lightly flour pans. Set aside.
7. In a medium saucepan, cook and stir the 8 ounces white chocolate over low heat until melted.
8. In a medium bowl, combine flour, baking powder, and salt, set aside.
9. In a large bowl, beat the 10 tablespoons butter with an electric mixer on medium to high speed for 30 seconds. Gradually add the 1 1/3 cups granulated sugar, beating until combined.
10. Add eggs one at a time, beating after each addition. Beat in the 1 1/2 teaspoons vanilla.
11. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat in melted white chocolate just until combined.
12. Spread batter in the prepared cake pans.
13. Bake about 30 minutes or until a toothpick inserted in the centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes.
14. Remove layers from pans. Peel off waxed paper. Cool completely on wire racks.
15. FROSTING:.
16. In a medium saucepan, cook and stir the 12 ounces white chocolate over low heat until melted.
17. Cool for 20 minutes. In a large bowl, beat the 1 cup butter on medium to high speed until fluffy.
18. Beat in melted white chocolate and the 2 teaspoons vanilla. Gradually beat in powdered sugar.
19. ASSEMBLY:.
20. Use a long serrated knife to cut each cake layer in half horizontally. Place one layer, cut side up, on a serving plate. Spread with one-third of the filling.
21. Top with the second layer; spread with one-third of the filling.
22. Top with the third layer; spread with the remaining filling.
23. Top with the fourth layer, cut side down.
24. Spread top and side of cake with frosting. If desired, cover loosely and chill for up to 24 hours. Let stand about 30 minutes at room temperature before serving, if chilled.
25. Makes 16 servings.
Title: The Best Apple Crisp
Ingredients:
- 4 1/2 tart apples
- 1 fresh lemon juice
- 1 ground cinnamon
- 1 sugar
- 1 dark brown sugar
- 3/4 all-purpose flour
- 1/2 unsalted butter
- 1/8 salt
Instructions:
1. In a large bowl, mix the cinnamon and sugar together, then toss the apple slices with the lemon juice and cinnamon sugar.
2. In a small bowl, blend the brown sugar, flour, butter, and salt together with a pastry blender -- and then your hands, if needed.
3. Put the apple slices in a greased 9x5-inch loaf pan.
4. Press the topping over the apples.
5. Bake at 375 for one hour.
Title: Cornstarch Alfajores With Dulce De Leche (Argentina)
Ingredients:
- 2 cornstarch
- 3/4 wheat flour
- 1/4 butter
- 5 eggs
- 2 powdered sugar
- 2 coconut
- 1 vanilla extract
- 1/4 baking powder
- 1 milk
- 4 sugar
- 2
Instructions:
1. PREPARATION:.
2. Beat 4 eggs for 5 minutes with a whisk and mix them with the powdered sugar, beating until creamy. Set aside.
3. Sift together the cornstarch, the flour, and the baking powder.
4. Pour out onto table top; in a well in the centre, place the butter at room temperature, the vanilla extract, the liquer and the egg and sugar cream.
5. Work with your hands until firm.
6. Roll with a rolling pin to a thinkness of 1 1/4 inch and cut into 1 1/2 inch discs with a cookie cutter. Place the discs on a greased and floured cookie sheet.
7. Bake for 20 to 25 minutes at medium (350F), until golden. Remove and cool.
8. To put together each alfajor, spread a 1/4-inch coat of dulce de leche over one disc, cover with another, paint the edge with a little more dulce de leche and roll it on the grated coconut so that it sticks to the edge.
9. HOMEMADE DULCE DE LECHE:.
10. Heat 8 tablespoons of sugar in a thick bottomed pot for 20 minutes at medium, until it reaches a caramel color.
11. Add the milk and the remaining sugar and allow to reach a boiling point.
12. Bring the heat to minimum, and simmer until it thickens, for about an hour.
13. HOMEMADE DULCE DE LECHE - EASY VERSION.
14. Boil an unopened can of condensed milk for two hours in a saucepan filled with water. When you open it, its contents should have a rich caramel color.
Title: Raisin Snack Cake
Ingredients:
- 2 1/2 flour
- 1 baking powder
- 1 baking soda
- 1 1/2 pumpkin pie spice
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 540
Instructions:
1. Stir together flour, baking powder, baking soda, cinnamon and nutmeg, set aside.
2. In large mixer bowl, cream butter and sugar until light.
3. Beat in eggs and vanilla.
4. Add flour mixture to creamed butter mixture alternately with raisin pie filling, blending well after each addition.
5. Spread in greased 13x9 pan. Bake in 350 degree oven for 30 mins or until done.
6. Cool and serve.
Title: 1 Pan Fudge Cake
Ingredients:
- 1 1/2 sugar
- 1/2 baking soda
- 1 1/2 flour
- 2 salt
- 3/4 vanilla
- 1 1/2 water
- 3/4 vinegar
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. In an ungreased 9 x 13 pan- yes UNgreased, sift all dry ingredients.
3. Add the liquids and stir just until blended.
4. Bake for 25 minutes.
5. Frost with your favorite frosting, cake is extremely moist so care must be taken that you don't tear up the top of the cake.
Title: The 1896 One Pound-Pound Cake
Ingredients:
- 1 butter
- 1 sugar
- 1 flour
- 1/2 mace
- 10 eggs
- 2 brandy
Instructions:
1. Cream butter and sugar.
2. Add egg yolks, beat until thick and lemon colored.
3. In seperate bowl, beat egg whites until stiff peaks form.
4. Add egg whites, mace, flour, and brandy to egg yolk/sugar mixture.
5. Beat vigorously for 5 minutes.
6. Bake in deep pan at 350 degrees for 75 minutes, or until cake tester comes out clean.
Title: Red Velvet Brownies With White Chocolate Buttercream
Ingredients:
- 1 butter
- 3/4 egg
- 1 water
- 1/2 walnuts
- 1 unsalted butter
- 2 powdered sugar
- 1/2 vanilla extract
- 2 1/2 white chocolate
- 1 heavy whipping cream
- 4
- 1 -2
Instructions:
1. For brownies:
2. Preheat oven to 325 degrees. Combine egg, butter, and water in a bowl. Add box mix. Stir until all ingredients are combined and lumps are gone. Add chips and 1 cup of nuts, and pour mixture into a greased 9 X 13" baking pan. Bake for 40 - 45 minutes. Let cool for 15 minutes and place the cake on wire cooling rack.
3. For frosting:
4. Cream butter until soft and fluffy and then beat in the vanilla. With the mixer on low speed, slowly add in powdered sugar 1/2 cup at a time. Allow the sugar to mix in before adding the next 1/2 cup. Once all of the sugar has been added, beat on medium speed for 30 seconds and scrape down sides of bowl. Add in the melted white chocolate and beat on medium speed until incorporated. With the mixer on low, add in heavy cream 1 TBSP at a time and beat at medium speed until the frosting has reached your desired consistency.
Title: Autumn Moon Cafe's Apple Crisp
Ingredients:
- 1 3/4 flour
- 1 1/4 oats
- 2 1/4 sugar
- 1/8 allspice
- 1/8 cinnamon
- 1/8 nutmeg
- 1 butter
Instructions:
1. Apple Mixture: 5 Granny Smith apples, peeled, cored & sliced 2 tablespoons sugar 2 teaspoons cinnamon 2 teaspoons lemon juice Preheat oven to 350 degrees.
2. Grease an 8-inch square baking pan.
3. For the topping: Mix together the flour, oats, sugar and spices in a large bowl.
4. Using the large holes of a grater, grate the butter into the bowl.
5. Blend until the mixture just begins to come together, being careful not to over mix.
6. Toss the apples in a large bowl with the sugar, cinnamon, and lemon juice. Spoon into the baking pan and sprinkle the topping mixture over the fruit. Bake for 45 to 60 minutes, or until the apples are tender and the topping is browned and crisp.
7. Serve warm with a scoop of rich vanilla ice cream.
Title: Coconut Orange Cake
Ingredients:
- 1/2 milk
- 1/2 semolina
- 1 1/2 flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1/4 coconut
- 1 eggs
- 4 vanilla
- 1
- 1/2
Instructions:
1. Mix this all together in a big bowl.
2. Pour into a greased sheet cake pan.
3. Cook at 325°F for about 25- 30 minutes.
4. Check after 20 minutes and keep checking until cake bounces back when pressed in the middle with the back of a spoon. Or you can use a toothpick to test for doneness by inserting it into the middle and if it comes out clean it will be finished.