lumicero/recipes-ing2inst huggingface dataset:
Title: Taterbug's Red Velvet Cupcakes
Ingredients:
- 1 cake flour
- 1 whole wheat pastry flour
- 1 baking soda
- 1 1/4 salt
- 1 1/4 granulated sugar
- 1 1/2 buttermilk
- 2 eggs
- 1 1/4 vinegar
- 3 vanilla extract
- 3 water
- 1 1/4
- 2
- 1/8
Instructions:
1. Preheat oven 350 degrees F.
2. Sift together flours, cocoa, baking soda, salt, into a bowl and set aside.
3. In a mixer fitted with paddle attachment or bowl with hand mixer, mix oil, sugar, and buttermilk until combined.
4. Add eggs, food coloring, vinegar, vanilla and water and mix well.
5. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough!
6. Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners, fill 2/3 full and bake at 350 degrees F for 23 to 28 minutes or until the toothpick comes out clean. Let cool.
7. Watch these very closely! If you over cook these, they will be DRY! Just like any cupcake recipe.
8. I like these with my Vanilla Bean Cream Cheese Frosting Recipe. Vanilla Buttercream is a very good match as well.
Title: Spice Cake With Caramel Frosting
Ingredients:
- 2 1/2 flour
- 2 brown sugar
- 1/2 cornstarch
- 2 baking soda
- 2 allspice
- 2 cinnamon
- 1 ground cloves
- 1 salt
- 2/3 vinegar
- 2 water
- 2 margarine
- 1/2 brown sugar
- 1 milk
- 4 powdered sugar
- 1/2 powdered sugar
- 3
Instructions:
1. Mix all cake ingredients with a whisk until well blended.
2. Pour batter into 9" x 13" pan.
3. Bake at 325 degrees F for 35-40 minutes.
4. Cool cake before frosting.
5. To prepare frosting, melt margarine and brown sugar over low heat, stirring for 2 minutes.
6. Add milk and bring to a boil.
7. Remove from heat and cool slightly.
8. Slowly add powdered sugar, beating until smooth and creamy.
Title: Raspberry White Cake With Chocolate Cream Cheese Frosting
Ingredients:
- 1 water
- 3 butter
- 1 1/4 butter
- 1/2 cream cheese
- 1 vanilla
- 1/2 confectioners' sugar
- 2
- 1 1/2
- 2
- 3
- 4
- 2
Instructions:
1. Prepare cake mix as directed with the egg whites,water, & butter.
2. Immediately from the oven place in the freezer for a minimum of 45 minutes.(you can freeze cake up to a week).
3. In a large bowl blend together the first 4 ingredients for the icing. Do not over beat.
4. Let chocolate cool a bit & add to icing. Stir in by hand.
5. Add the cool whip & stir gently again.
6. Let sit over night if you can.
7. When ready to serve cake use a wooden spoon & make holes here & there on cake.
8. Heat the raspberry preserves in the microwave on low power until it thins out. (I add a bit of water).
9. Spoon preserves in to holes of cake.
10. Spread frosting on cake. (Put back in fridge until ready to serve.).
11. Caramel is delicious in place of raspberries.
Title: Mary's Chocolate Chip Cookies
Ingredients:
- 1/2 unsalted butter
- 3/4 brown sugar
- 3/4 sugar
- 2 eggs
- 1 vanilla extract
- 12 chocolate chips
- 2 1/4 flour
- 3/4 baking soda
- 1 fine salt
Instructions:
1. Preheat oven to 375.
2. Melt butter. Cool. Whisk sugar, eggs, butter, & vanilla together until smooth.
3. Whisk flour, baking soda, and salt.
4. Stir dry ingredients into wet ingredients.
5. Dont overmix.
6. Stir in chocolate chips.
7. Bake for 12 (up to 16) minutes.
Title: Puerto Rican Coconut Cake
Ingredients:
- 2 3/4 flour
- 4 baking powder
- 1/2 salt
- 3/4 butter
- 1 1/2 margarine
- 1 granulated sugar
- 1 coconut milk
- 4 sweet milk
- vanilla extract
Instructions:
1. Sift together flour, baking powder and salt; set aside.
2. Cream butter.
3. Add 1 cup of the sugar and cream well. Combine coconut milk or sweet milk and vanilla extract.
4. Add dry ingredients to creamed mixture alternately with milk, beginning and ending with dry ingredients.
5. In a small bowl, beat egg whites until foamy.
6. Gradually add remaining 1/2 cup sugar and beat until stiff and glossy.
7. Fold beaten whites into the batter carefully.
8. Bake in 2 (9-inch) layer pans at 350 degrees F for 25 to 30 minutes.
9. Frost with favorite seven-minute frosting and sprinkle with coconut.
Title: Wonderful Buttery Moist Pound Cake!
Ingredients:
- 1 butter
- 2 sugar
- 3 flour
- 6 eggs
- 1 half-and-half cream
- 2 baking powder
- 1/2 baking soda
- 2 fresh lemon juice
- 1/3 sugar
- 1/2
Instructions:
1. Set oven to 350 degrees.
2. Grease a large springform pan (do not use a Bundt or tube pan!).
3. In a bowl cream the butter with 2 cups of sugar for about 6 minutes (until no sugar granules remain in the creamed mixture).
4. Add in the flour and beat until combined (mixture will be thick and coarse).
5. Add in eggs (one at a time) mixing well after each addition.
6. In a small bowl, whisk the warmed milk with the baking powder, then add into the creamed mixture; mix until combine.
7. In another small bowl, dissolve/whisk the lemon juice with the baking soda: mix well until combined.
8. Add the lemon juice/baking soda mix to the batter; mix until combined.
9. Pour the batter into prepare greased springform pan.
10. Combine the 1/3 cup sugar with the chopped nuts.
11. Sprinkle on top of cake.
12. Bake for 45-60 minutes, or until golden brown, or until a toothpick inserted in the middle comes out clean (I found that 45 minutes in a 325 degree air-convection oven exactly was the perfect baking time for the cake ).
13. Cool the cake completely in the pan before removing.
14. Delicious!
Title: Cocoa Fudge Cake
Ingredients:
- 2 cake flour
- 1 1/2 sugar
- 2/3 baking soda
- 1 1/2 salt
- 1 shortening
- 1/2 eggs
- 2 vanilla
- 1 buttermilk
- 1 1/2 all-purpose flour
- 1 2/3
Instructions:
1. Heat oven to 350 degrees.
2. Grease and flour baking pan.
3. 13x9x2 or 2 round layer pans, 8 or 9x1 1/2 inches.
4. Measure all ingredients into mixing bowl.
5. Blend 1/2 minute on low speed blending constantly.
6. Beat 3 minutes on high speed, scraping bowl occasionally.
7. Pour into pan(s).
8. Bake oblong 35 to 40 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean.
9. Can frost with your favorite frosting if desired.
Title: Peppermint Ice Cream Cake
Ingredients:
- 3/4 boiling water
- 3/4 butter
- 6 dark brown sugar
- 1 granulated sugar
- 1/2 egg substitute
- 3/4 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 vanilla extract
- 2
- 3
- 1/8
- 8
Instructions:
1. Preheat oven to 350°.
2. Coat 2 (8-inch) round cake pans with cooking spray. Line bottom of each pan with wax paper.
3. Combine cocoa, water, and butter, stirring with a whisk until blended. Cool.
4. Combine sugars in a large bowl, stirring well until blended. Add egg substitute; beat 2 minutes or until light and creamy. Add cocoa mixture, and beat for 1 minute.
5. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. Gradually add flour mixture to bowl; beat for 1 minute or until blended. Stir in vanilla. Pour batter into prepared pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.
6. Spread ice cream in an 8-inch round cake pan lined with plastic wrap. Cover and freeze 4 hours or until firm.
7. To assemble cake, place one cake layer, bottom side up, on a cake pedestal. Remove ice cream layer from freezer; remove plastic wrap. Place ice cream layer, bottom side up, on top of cake layer. Top with remaining cake layer.
8. Combine whipped topping and peppermint extract, and stir until blended. Spread frosting over top and sides of cake. Sprinkle with crushed peppermints. Freeze until ready to serve. Let cake stand at room temperature 10 minutes before slicing.
Title: Vanilla Panna Cotta With Rhubarb and Raspberry
Ingredients:
- 1 1/2 heavy cream
- 1/2 milk
- 10 gelatin
- 3 vanilla
- 1 sugar
- 1/3 rhubarb
- 2 raspberries
- 1/2 sugar
- 1/3
- 1/4
Instructions:
1. In pan, bring rhubarb, raspberries, sugar, and orange juice to simmer, stirring occasionally. Continue simmering as you prepare the panacotta.
2. In separate pan, heat cream, milk, and vanilla until gently bubbling. Add orange peel, sugar, and gelatin, and whisk until dissolved. Allow to simmer 5 minutes, then remove orange peel pieces.
3. Fruit mixture should be welled stewed by this time. If not, continue to simmer until mushy and quite thick.
4. Spoon 1/8 of the fruit mixture into the bottom of each of four small glasses.
5. Distribute milk mixture evenly among the glasses, pouring very gently so you don't disturb the fruit.
6. Gently spoon 1/4 of the remaining fruit mixture into each glass so that it is heaped in the middle. If a little pokes out the top, even better.
7. Set in the fridge to chill for a minimum of 5 hours, or overnight.
Title: Tarte Tatin
Ingredients:
- 1 1/4 all-purpose flour
- 2 sugar
- 1/2 salt
- 6 unsalted butter
- 4 golden delicious apples
- 2 1/2 fresh lemon juice
- 2 sugar
- 1 1/2 unsalted butter
- 8
Instructions:
1. To make the dough, in the bowl of a food processor, combine the flour, sugar and salt and pulse twice. Add the butter and pulse until pea-size crumbs form, 10 to 12 pulses. Add the ice water and pulse until the mixture just comes together, 10 to 12 pulses.
2. Transfer the dough to a work surface and shape into a disk. Wrap with plastic wrap and refrigerate until well chilled, at least 2 hours.
3. Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the dough into a round about 1/4 inch thick. Lift and turn the dough several times as you roll to prevent sticking, and dust the surface and the rolling pin with flour as needed. Trim the dough into a 10-inch round and place on the prepared baking sheet. Refrigerate until ready to use.
4. Preheat an oven to 425°F
5. To make the filling, in a bowl, stir together the apples, lemon juice and 1/2 cup of the sugar. Transfer to a colander and let stand for 20 minutes.
6. In a 9-inch ovenproof sauté pan over medium-high heat, melt the butter. Add the remaining 1 cup sugar and stir with a wooden spoon until combined. Cook, stirring occasionally, until the mixture becomes a bubbly caramel brown, 10 to 15 minutes. Stir briskly for a few seconds if the butter separates from the caramel. Remove the pan from the heat.
7. Arrange the apple slices in the pan so they are overlapping and are fanned out. Set the pan over medium heat and cook until the apples are tender, about 20 minutes, pressing down on them occasionally so the juices bubble up around the fruit. Remove the pan from the heat and set on a baking sheet.
8. Place the pastry on top of the apples and trim the edges, leaving a 1-inch overhang. Tuck the overhanging pastry into the sides of the pan. Cut 4 steam vents in the top of the pastry. Bake until the top of the crust is golden, about 20 minutes.
9. Remove the pan from the oven and let stand for 5 minutes. Using a pot holder, gently shake the pan from side to side to loosen the apples. Place a plate or cake stand over the pan and quickly invert the pan and plate together. Lift off the pan, letting the syrup drip over the tarte tatin. Let cool for at least 30 minutes before serving. Cut the tarte tatin into slices and serve with salted caramel ice cream.
Title: Every Way Cookies
Ingredients:
- 1 powdered sugar
- 1 white sugar
- 1 margarine
- 1 eggs
- 2 vanilla
- 1 all-purpose flour
- 4 salt
- 1 baking soda
- 1 cream of tartar
- 1 walnuts
- 1/2
Instructions:
1. Combine first six ingredients in a large bowl and mix together until well blended.
2. Add salt, baking soda and cream of tartar to flour. Sift over creamed mixture,add crushed nuts.
3. Use one teaspoon of batter and roll into a ball. Place on ungreased cookie sheet. Flatten with a floured fork. Sprinkle with granulated sugar. Bake at 350 for 12 minutes. Do not let brown.
4. Variations:.
5. *Peanut butter cookies- omit the cup of oil and substitute a cup of peanut butter and more crushed nuts.
6. *macaroons- add 1 cup finely grated coconut; flatten only slightly.
7. *raisin nut cookies- add raisins and nuts.
8. *chocolate, butterscotch chip cookies- add chocolate or butterscotch chips; flatten slightly.
9. *pecan cookies- add pecans; flatten slightly.
10. *christmas cookies- dice red and green maraschino cherries; drain well. Add cherries and nuts to batter; flatten slightly.
11. *filled cookies- roll cookies into a ball and place on cookie sheet; flatten slightly and make an indentation in the center; fill with jam.
Title: Chocolate Shortbread
Ingredients:
- 1/4 unsalted butter
- 1/4 vanilla extract
- 1/2 all-purpose flour
- 1/4 powdered sugar
- 1 -2
Instructions:
1. Preheat oven to 300 degrees F.
2. In a mixing bowl, cream the butter, then add vanilla & mix well.
3. In another bowl, whisk together flour, sugar & cocoa, then add to creamed mixture, beating about 3 minutes or until dough holds together.
4. Pat the dough into a 9-inch by 4-inch rectangle, then cut into 2-inch by 1 1/2-inch strips.
5. Place strips 1 inch apart on ungreased baking sheets.
6. Prick each strip several times with a fork.
7. Bake 20-25 minutes or until set.
8. Set sheets on wire rack(s) to cool for 5 minutes, then remove shortbreat to wire rack(s) to cool completely.
Title: Italian Cannoli
Ingredients:
- 8 ricotta cheese
- 1 1/2 orange zest
- 1 vanilla extract
- 1 1/2 powdered sugar
- 1/8 nutmeg
- 1/2 Grand Marnier
- 1/2
- 1/8
- 2
Instructions:
1. Combine filling ingredients together with a large wooden spoon (Except the chocolate chips).
2. After filling is mixed well FOLD in chocolate chips.
3. Fill cannoli shells with mixture using a wet teaspoon to avoid sticking.
4. Chill for 1 - 2 hours to allow the filling to absorb the flavors.
5. Dust with powdered sugar before serving and enjoy.
6. Enjoyed best while sipping strong, hot coffee or Grand Marnier! :).
Title: Low(Er) Fat Chocolate Fudge Cupcakes
Ingredients:
- 1 1/2 unbleached flour
- 1 sugar
- 3/4 baking powder
- 2 baking soda
- 1/2 salt
- 1/4 applesauce
- 1 vanilla extract
- 2 chocolate chips
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350.
2. In medium bowl, mix together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, combine applesauce, egg whites, oil, and vanilla; beat until blended. Add flour mixture to applesauce mixture and stir just until evenly moistened. Do not overmix.
4. Stir in chocolate chips. Spoon batter into 12 oiled or paper lined muffin cups.
5. Bake for 25 minutes, or until centers spring back when pressed lightly. Do not overbake! Cool on a wire rack.
Title: Snow Top Cookies
Ingredients:
- 1/2 butter
- 4 sugar
- 2 eggs
- 4 vanilla
- 2 flour
- 2 baking powder
- 2 salt
- 1/4 powdered sugar
- 1/2
Instructions:
1. melt butter and chocolate togehter.
2. add sugar
3. add eggs.
4. and vanilla.
5. beat well add dry ingredients and nuts
6. chill several hours
7. form balls.
8. roll in powdered sugar.
9. bake 350 degrees 10 minutes.
Title: Alessi's Tiramisu
Ingredients:
- 5 sugar
- 1/4 marsala
- 1/2 sugar
- 1 mascarpone cheese
- 4 brandy
- 1 marsala
- 2 vanilla
- 1/2 Savoiardi cookies
- 1 cocoa powder
- 2 chocolate curls
- 2
Instructions:
1. Zabaglione Cream: In the top part of a double boiler, beat eggs and sugar together until the mixture is pale yellow in color.
2. In the bottom part of the double boiler, bring water to a boil then reduce heat to simmer.
3. Place egg yolk mixture over water and gradually add Marsala, beating continously.
4. Scrape bottom and sides of pan occasionally and cook 6 to 10 minutes or until soft mounds can be formed.
5. Transfer to bowl, cover and refrigerate 30 minutes.
6. Whip cream with 2 Tbsp.
7. sugar until soft peaks form.
8. Fold in Mascarpone and Zabaglione and mix until well blended.
9. Cover and refrigerate 1 hour.
10. In a separate bowl, mix espresso, 2 Tbsp.
11. sugar, Brandy and vanilla.
12. Arrange cookies on the bottom of a 9" by 13" pan.
13. Carefully spoon about 1 Tbsp.
14. of the coffee mixture over each cookie so they are well saturated but not falling apart.
15. Spoon 1/2 cheese mixture over cookies and sprinkle with 1 Tbsp.
16. cocoa.
17. Repeat one more time ending with cocoa.
18. Cover and refrigerate at least 5 hours or overnight so that cookies can soften as they absorb moisture.
19. Garnish and serve.
Title: Oatmeal Peanut Butter Chocolate Chip Cookies
Ingredients:
- 3/4 peanut butter
- 1 brown sugar
- 1/4 sugar
- 2 eggs
- 1 vanilla extract
- 1/4 milk
- 1 flour
- 1 baking powder
- 1/4 baking soda
- 1/2 salt
- 2 oats
- 1 chocolate chips
Instructions:
1. Preheat oven to 350°F.
2. In a large mixing bowl, cream together peanut butter, brown sugar and sugar. Then stir in eggs, vanilla extract and milk.
3. In a separate medium-sized mixing bowl, stir together flour, baking powder, baking soda and salt. Stir into wet mixture and combine thoroughly.
4. Stir in oats and chocolate chips. Since the dough is relatively stiff, I found it necessary to work the oats and chips into the dough with my hands.
5. Roll dough into 1 1/2 inch balls and place onto a lightly greased cookie sheet 2 inches apart. Bake at 350 F for 10-13 minutes until cookie bottoms are lightly browned and tops are no longer shiny.
6. Remove to a wire rack to cool and enjoy. Store in an air-tight container for up to one week (that is if they last that long). :).
Title: Chocolate Lover's Chiffon Cake
Ingredients:
- 1 boiling water
- 1/2 cake flour
- 3/4 sugar
- 1 3/4 baking soda
- 1 3/4 salt
- 1 1/2 vanilla extract
- 1 cream of tartar
- 1/2 heavy cream
- 7 confectioners' sugar
- 2 vanilla extract
- 1/2 salt
- 3 unflavored gelatin
- 1 1/2
- 3/4
- 2
- 1/4
- 1
Instructions:
1. Make cake: In large electric mixer bowl, let whites warm to room temperature, about 1 hour.
2. Into cocoa in small bowl, stir boiling water; stir until smooth; let cool 1/2 hour.
3. Preheat oven to 325°F.
4. Sift flour with sugar, soda and salt in large bowl; make well in center.
5. Pour in oil, yolks and vanilla and cocoa.
6. With wooden spoon, beat just until smooth.
7. Sprinkle cream of tartar over egg whites and beat on high speed.
8. Beat until very stiff peaks form when beater is slowly raised.
9. Do not underbeat.
10. Pour batter over whites.
11. With whisk, and an under-and-over motion, gently fold to combine.
12. Turn into ungreased 10-inch tube pan.
13. Bake 60-65 minutes, until top springs back when pressed with finger.
14. Invert over neck of a bottle (I use a full 2-liter); cool 1-1/2 hours.
15. With spatula, loosen cake; remove.
16. Cool on rack.
17. Make chocolate filling: In large bowl, combine cream, sugar, coca, vanilla, salt; refrigerate 1 hour.
18. With mixer beat until stiff; refrigerate.
19. Sprinkle gelatin over 2 tbsp cold water to soften.
20. Heat, stirring, over hot water to dissolve; cool.
21. Prepare cake: Cut 1-inch slice crosswise from top of cake (I use a long string of dental floss to cut); set aside.
22. With a sharp knife, outline a cavity in cake, leaving 1-inch thick walls around center, side and bottom.
23. With spoon carefully remove cake from this area.
24. Reserve 1-1/2 cups of the crumbled cake you just removed.
25. Measure 2 1/2 cups chocolate filling into small bowl; fold in gelatin.
26. Use to fill cavity.
27. Replace top.
28. Mix 1/2 cup filling with reserved crumbled cake.
29. Use to fill center hole.
30. Frost top and side of cake with remaining filling.
31. Refrigerate until serving.
Title: Old Dutch Sand Tarts
Ingredients:
- 2 shortening
- 1/4 salt
- 2 1/2 sugar
- 4 flour
- 2 eggs
- 1 pecan halves
Instructions:
1. Cream shortening, salt and sugar together.
2. Add flour gradually, working it in well.
3. Add beaten eggs and mix thoroughly.
4. Cover and chill overnight.
5. Roll out thinly on a lightly floured board.
6. Cut into rounds; brush with egg white, sprinkle with cinnamon sugar; press a pecan half into center of each cookie.
7. Bake at 350F for ten minutes.
Title: Minty Miracles
Ingredients:
- 1/2 butter
- 1/3 margarine
- 1/4 granulated sugar
- 1 light brown sugar
- 1 1/2 egg
- 1/2 water
- 1 1/2 vanilla extract
- 1/2 all-purpose flour
- 1/2 baking soda
- 24 salt
- 24 pecan halves
Instructions:
1. In a large bowl, cream the butter, gradually adding the granulated and brown sugars. Then, beat in the egg, water, and vanilla.
2. In a separate bowl, sift together the flour, baking soda, and salt. Blend it into the butter mixture.
3. Wrap the dough in waxed paper and refrigerate for at least 2 hours.
4. Preheat the oven to 375.
5. Carefully wrap a peppermint pattie in a tablespoon (15 ML) of dough. Pinch the dough tighly closed. Top each cookie with a pecan.
6. Bake for 10-12 minutes, until lightly browned. Cool on a wire rack.
Title: Jewish - Old Family Recipe - Hamantashen by Ileene Rubinrotte
Ingredients:
- 4 eggs
- 1 sugar
- 1 1/4 vanilla
- 2 baking powder
- 3 salt
- 1/2 flour
- 5 1/2
Instructions:
1. Beat first 4 ingredients.
2. Sift remaining ingredients & add to egg mixture.
3. Knead dough until smooth. (Add flour if needed.).
4. Roll out.
5. Cut into circles.
6. Add 1 teaspoons filling of choice into center.
7. Form into triangles.
8. Grease baking pan lightly.
9. Bake 350 degrees for 20 minutes.
Title: Accra Banana Peanut Cake (Ghana)
Ingredients:
- 4 all-purpose flour
- 1/4 cake flour
- 4 baking powder
- 1 salt
- 1/2 baking soda
- 10 butter
- 2 1/2 margarine
- 4 sugar
- 8 eggs
- 1/2 bananas
- 1 peanuts
- cinnamon
Instructions:
1. In a medium mixing bowl sift together the first five ingredients, set aside. Cream together the 10 ounces of butter with 2 cups of sugar in another medium mixing bowl. Lightly beat eggs and blend into creamed mixture, set aside.
2. In a large mixing bowl mash 8 bananas and add coarsely chopped peanuts. Alternately add sifted dry ingredients and creamed mixture to bananas and peanuts. Combine well and pour into greased 9 x 12 inch baking pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the middle comes out clean.
3. In a small mixing bowl, combine 1/2 cup sugar with 1 teaspoons cinnamon. When cake comes out of oven and still warm, sprinkle sugar and cinnamon mixture on top.
Title: Triple the Chocolate Fancy Cakes
Ingredients:
- 112 butter
- 112 caster sugar
- 112 self raising flour
- 2 eggs
- 50 chocolate
- 100 chocolate
- 25 chocolate
Instructions:
1. Cream the butter and the sugar until pale.
2. Add eggs a bit at a time; mix well.
3. Stir in sieved flour.
4. Stir in 50g chocolate (melted in the microwave).
5. Spoon mix into 12 bun tin paper cases.
6. Cook in a preheated oven 180c or gas mark 4 for 25 minutes.
7. Let cool.
8. Then melt the other chocolate in the microwave and pour on top of cakes (will go all over the place).
9. Top with strands.
10. When fully cool, pop in a air-tight tin.
11. Can multiply by 4 or 2--4 will get you 48 cakes, 2 will get you 24.
Title: Italian Wedding Cookies II
Ingredients:
- 8 almond paste
- 1 1/2 butter
- 1 white sugar
- 4 eggs
- 1 all-purpose flour
- 2 salt
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl break up the almond paste. Add the softened butter, sugar, eggs and almond extract. Beat batter until light and fluffy.
3. Beat in the flour and the salt. Split the batter into thirds and add enough of the three different food colorings to each third to color the batter nicely.
4. Spread the batters into three 9 x 13 and 1/4-inch deep aluminum baking pans. Be sure the batter is only about 1/8-inch thick or it will rise to high.
5. Bake at 350°F (175°C) for 12 minutes.
6. Cool. Remove baked and cooled cakes from pans and place on a cookie sheet or cutting board.
7. Heat the jam and spread between the layers as you stack them.
8. Spread the melted chocolate over the top layer and refrigerate. When stiff remove cookies from the refrigerator and let chocolate soften slightly before cutting into small rectangles.
Title: Apple Pudding
Ingredients:
- 2 apples
- 1 sugar
- 1 egg
- 1 flour
- 1 baking soda
- 1/2 cinnamon
- 1/2
Instructions:
1. Allow sugar and apples to stand until sugar is dissolved.
2. Add egg and beat.
3. Sift dry ingredients together and mix with apples and sugar.
4. Add nut meats.
5. Bake in greased 9 x 9" dish for 40 minutes at 350 degrees.
6. Top pudding with whipped cream or with this apple pudding sauce recipe#43940 (You can double amount of apples to make pudding more moist.).