lumicero/recipes-ing2inst huggingface dataset:
Title: Snowy Coconut Rounds
Ingredients:
- 1 all-purpose flour
- 3/4 sugar
- 1/2 baking soda
- 3/4 baking powder
- 1/4 salt
- 1/4 buttermilk
- 3/4 egg
- 1/3 unflavored gelatin
- 1 water
- 1 warm water
- 2 sugar
- 3 sweetened flaked coconut
- 1/2
- 3/4
- 2
Instructions:
1. Cookie:.
2. Heat oven to 350. Grease and flour 8, 8-ounce ovenproof glass bowls or round ramekins.
3. Combine flour, sugar, cocoa, baking soda, baking powder and salt in a medium size bowl. Whisk to blend. In another bowl, combine buttermilk, oil and egg.
4. Add buttermilk mixture to the flour mixture. Mix until just blended. Divide batter evenly among prepared bowls, a generous 1/4 cup in each. Place in oven on a baking sheet. Bake at 350 for 18-22 minutes or until a toothpick inserted in centers comes out clean. Transfer to a wire rack; cool 10 minutes. Invert, remove bowls; cool completely.
5. Marshmallow Topping:
6. Sprinkle gelatin over 2 tablespoons cool water. Let stand 5 minutes.
7. Combine egg white powder and 1/2 c warm water in a large bowl. Whisk to blend. Beat mixture with an electric mixer on high until foamy. Gradually add sugar, 1 tablespoon at a time, and beat until thick and glossy.
8. Heat gelatin mixture in microwave until dissolved, about 15-20 seconds. Pour dissolved gelatin into whipped egg whites, and stir to combine.
9. Place coconut in a small bowl. (Tint half pink with food coloring, if desired). Spread an even layer of frosting all over the rounded side of cakes. Press the coconut onto the sides and to cover. Continue with remaining cakes.
Title: Authentic Tiramisu
Ingredients:
- 1 ladyfingers
- 10 mascarpone cheese
- 3 eggs
- 6 sugar
- 12 espresso coffee
- 1/8 marsala wine
- 1/4
Instructions:
1. Arrange Savoiardi "Forno Bonomi" in rectangular serving dish, lightly soak with coffee and the marsala wine.
2. While gradually adding sugar, beat egg yolks until very stiff and egg yolks appear pale in color, add mascarpone cheese and fold gently.
3. In a separate bowl, beat egg whites with a wire wisk or electric beater until very stiff and gently fold egg whites into the mascarpone mixture.
4. Cover Savorardi with this cream mixture, use all the ingredients to obtein more layers. Sprinkle the top with bitter cocoa powder.
5. Refrigerate at least one hour before serving.
6. NOTE: TIRAMISU may be frozen and should be defrosted in the refrigerator for at least 8 hours before serving.
Title: Banana Pudding
Ingredients:
- 1 cream cheese
- 1 sweetened condensed milk
- 1 vanilla instant pudding mix
- 3 milk
- 1 vanilla extract
- 1 bananas
- 4
- 0.5
Instructions:
1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill for at least 3 hrs then serve.
Title: Sherry Sugar Fingers
Ingredients:
- 1 1/2 flour
- 1/4 salt
- 1/2 butter
- 1/4 brown sugar
- 1/4 white sugar
- 1 egg
- 3 1/2 sherry wine
Instructions:
1. Sift flour and salt together.
2. Cut in butter.
3. Add brown and white sugar plus sherry (I plan to try some other flavorings).
4. Mix all together and chill dough for 1 hour.
5. Roll out dough 1/4 inches thick and cut into 2 1/2 inch fingers.
6. Prick with fork and brush with beaten egg.
7. Sprinkle with white sugar.
8. Bake on greased cookie sheet (I use parchment instead).
9. 375 degrees for 15 minutes.
Title: Aunt Viv's Whipped Cream Icing
Ingredients:
- 1/4 flour
- 1 milk
- 1/2 butter
- 1/2 shortening
- 1 sugar
- 1 vanilla
Instructions:
1. Cook the flour and milk SLOWLY over LOW heat.
2. Stir constantly until the mixture thickens.
3. Put in refrigerator to chill.
4. Then blend the butter, shortening, sugar, and vanilla in mixer till well mixed.
5. Then add the cool, flour mixture.
6. Beat for several minutes til fluffy. Make sure to mix well. It should be a very creamy texture.
Title: Creme Caramel (reduced Fat)
Ingredients:
- 1/3 sugar
- 3 water
- 3 eggs
- 1 2% low-fat milk
- 2 vanilla extract
- 1 sugar
- 2/3 salt
- 1/8
Instructions:
1. Preheat oven to 325.
2. Combine 1/3 cup sugar and 3 tablespoons water in a small, heavy saucepan; cook over medium-high heat until sugar dissolves.
3. Continue cooking 4 minutes or until golden.
4. Immediately pour into 6 (6 oz) custard cups coated with cooking spray, tipping quickly until carmelized sugar coats bottom of cups.
5. Beat eggs and egg white in a medium bowl with a whisk.
6. Stir in milk, vanilla, 2/3 cup sugar and salt.
7. Divide mixture evenly amond prepared custard cups.
8. Place cups in a 13X9 inch baking pan; add hot water to pan to a depth of 1 inch.
9. Bake at 325 for 50 minutes or until knife inserted in center comes out clean.
10. Remove cups from pan.
11. Cover and chill at least 4 hours.
12. Loosen edges of custards with a knife or rubber spatula.
13. Place a dessert plate, upside down, on top of each cup; invert onto plates.
14. Drizzle any remaining carmelized syrup over custards.
Title: Chili Choc Muesli Bars
Ingredients:
- 1 red paprika
- 1 salt
- 1 rolled oats
- 1 walnuts
- 1 poppy seed
- 1/2 coconut
- 1/2 butter
- 150 brown sugar
- 1/2 dark chocolate
- 1/2 vanilla extract
- 135
- 1/2
- 1
Instructions:
1. Melt butter, malt extract, sugar and vanilla in a pot.
2. Mix with the dry ingredients and lay down in a baking tin.
3. Melt the chocolate and spread over the mixed seeds in the tin.
4. Sprinkle with chili, paprika and salt.
5. Put in the fridge to cool down for 3 hours, then cut into squares.
Title: Chocolate Delight
Ingredients:
- 1 1/2 flour
- 1 pecans
- 3/4 butter
- 1 Cool Whip
- 1 sugar
- 8 cream cheese
- 2 instant pudding mix
- 3 milk
Instructions:
1. Preheat your oven to 350.
2. Mix together all the ingredients for the crust.
3. Spread the mixture out in a 9x13 pan.
4. Bake the crust for 15-20 minutes or until it is light golden brown.
5. Let it cool for a few minutes.
6. Next mix together all of the ingredients for the middle section.
7. The middle section should be sorta creamy.
8. Spread on top of the crust.
9. Now, mix together the pudding.
10. Spread it on top of the bottom two layers.
11. Now, that is where I stop!
12. **But, if you want to you could use the rest of the cool whip to top off the dessert,or if you would rather you could get some Readi-Whip and use that to top it off as you serve it.The choice is yours!
Title: Apple Bread Pudding
Ingredients:
- 4 granny smith apple
- 1 brown sugar
- 1/2 eggs
- 2 skim milk
- 1 vanilla
- 1/2 cinnamon
- 1 1/2 nutmeg
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. In large bowl, toss bread cubes and apples together.
3. In separate bowl, whisk together brown sugar and eggs.
4. Add evaporated milk, skim milk, vanilla, cinnamon, nutmeg and whisk again.
5. Pour egg/milk mixture over bread cubes and apples.
6. Stir well and let stand 5 minutes for bread to absorb liquid.
7. Transfer mixture to an 8 x 8"- baking pan coated with non-stick spray, ensuring apples are evenly distributed.
8. Bake 50 minutes or until bread is deep golden brown and puffed up.
9. A knife inserted in the centre should come out clean.
Title: Butternut Pineapple Cake
Ingredients:
- 2 flour
- 1 1/2 brown sugar
- 2 baking soda
- 1 salt
- 20 crushed pineapple
- 2 eggs
Instructions:
1. Mix and pour into a buttered 9x13" pan --
2. then take 1/4 cup packed brown sugar and sprinkle on top --
3. bake at 350* for 45 minutes.
4. TOPPING:.
5. 2/3 cup sugar.
6. 1/2 cup evaporated milk.
7. 1/2 cup butter.
8. combine these three ingredients and bring to a boil and boil for 3 minutes.
9. add 1/2 cups nuts and 1 tsp vanilla.
10. pour over hot cake.
Title: Sesame Cookies
Ingredients:
- 3/4 toasted sesame seeds
- 1 sugar
- 2 1/4 all-purpose flour
- 2 eggs
- 1 baking powder
- 1 vanilla extract
- 1/2 baking soda
- 1 vegetable shortening
- 1 1/2
Instructions:
1. Mix the egg yolk with 1 teaspoon of water.
2. Preheat oven to 350 degrees.
3. Line 2 cookie sheets with parchment paper.
4. Prepare sesame seeds.
5. Reserve 1/4 cup to garnish cookies, coarsely grind remaining seeds.
6. Combine ground sesame seeds, sifted flour, baking powder and baking soda in a bowl.
7. In a mixing bowl, cream shortening and sugar until fluffy.
8. Add eggs one at a time and beat until smooth after each addition.
9. Add vanilla and stir to combine.
10. Add dry ingredients to creamed mixture a little at a time and mix until well combined.
11. Dough will be moist and pull away from sides of the bowl.
12. Dust a work surface with about 1/4 cup flour.
13. Knead the dough to form a smooth ball.
14. To shape each cookie, roll 1 tablespoon of dough into a ball.
15. Press lightly with palm of your hand on cookie sheet.
16. Place cookies 3 inches apart on cookie sheets; freeze for 20 minutes.
17. Brush cookies with egg wash.
18. Press reserved sesame seeds into dough.
19. Bake for 15 - 20 minutes or until lightly browned.
20. Remove and allow to cool.
21. Store in airtight cookie tin for up to 2 weeks.
Title: Crème Caramel-Fat Free
Ingredients:
- 1 sugar
- 1 3/4 nonfat milk
- 1 salt
- 1/4 vanilla
- 1 blueberries
- 2 strawberries
Instructions:
1. Heat oven to 325°F.
2. In medium nonstick skillet, heat 1/2 cup of the sugar over medium heat 7 to 10 minutes, stirring frequently with wooden spoon, until sugar is melted and a light caramel color (mixture will be very hot and could melt a plastic spoon).
3. Immediately pour sugar mixture into 8-inch round cake pan; tilt pan to coat bottom. Place on wire rack to cool.
4. In large bowl, mix remaining 1/2 cup sugar, the milk, egg product, salt and vanilla. Pour mixture over sugar mixture in pan. Place round pan in 13x9-inch pan.
5. Pour very hot water into 13x9-inch pan to within 1/2 inch of top of round pan.
6. Bake 50 to 60 minutes or until knife inserted in center comes out clean.
7. Remove round pan from pan of water. Cover; refrigerate about 3 hours or overnight or until thoroughly chilled.
8. To unmold, run knife around edge of custard to loosen; invert onto serving platter.
9. Top with fruit.
Title: Peggy's Peach Bread Pudding
Ingredients:
- 3 butter
- 1 sugar
- 10 heavy cream
- 8 salt
- 1 vanilla
- 3 1/4 vanilla ice cream
- 1/2
- 1
Instructions:
1. With 1 tablespoon of butter, grease a 9-by-13-inch glass baking dish; cut or tear bread into cubes (they don't have to be in uniform size) and place in the baking dish, prepare peaches by peeling & slicing; set aside.
2. In a large bowl, combine egg yolks and sugar with a whisk; do not WHIP.
3. Melt remaining 2 tablespoons butter in a medium saucepan over medium heat. Add the peaches and cook until soft, about 20 minutes, stirring occasionally with a rubber spatula.
4. Add the cream and bring mixture to a boil. Gradually pour hot peach mixture into egg mixture while STIRRING CONSTANTLY. Add vanilla & salt.
5. Pour the peach-and-egg mixture over the bread cubes; there won't be much room in the baking dish, but gently move contents around with rubber spatula until all the bread cubes are coated. Cover with wax paper and let stand in the refrigerator for 2 hours.
6. Preheat oven to 350 degrees. Put pudding, covered in the wax paper, into oven on middle rack and bake 30 minutes; then uncover and bake another 30 minutes or until golden brown.
7. Allow pudding to cool about 5 to 10 minutes, then slice and serve warm with a scoop of ice cream on top. Enjoy.
Title: Apple Pear Crisp (Gluten Free)
Ingredients:
- 3 apples
- 3 pears
- 1/3 flour
- 1/3 sugar
- 1 lemon juice
- 1 cinnamon
- 1/3 rolled oats
- 3 butter
- 1/3 flour
- 1/3 brown sugar
- 1/2 cinnamon
- 8 -10
Instructions:
1. Peel, core, and dice fruit.
2. In large bowl toss fruit with lemon juice.
3. Sprinkle with 1/3 cup almond flour, 1/3 cup sugar, and 1 tsp cinnamon.
4. Set aside.
5. In separate bowl, mix together topping until crumbly (butter, brown sugar, oats, almonds, almond flour (the other 1/3 cup), and rest of cinnamon).
6. Spoon fruit mixture into either 10 individual ramekins or into large baking dish. You do not need to grease the dish.
7. Sprinkle topping over fruit.
8. Bake at 375 for 40-45 minutes or until fruit is soft and topping is brown.
Title: Berry Pudding Cake (B-G-H)
Ingredients:
- 2 eggs
- 1/4 sugar
- 1 sugar substitute
- 1 vanilla
- 1 salt
- 1/2 nonfat milk
- 1/2 all-purpose flour
- 3 baking powder
- berries
Instructions:
1. Preheat oven to 400ºF.
2. Lightly coat six 6-ounce individual quiche dishes with nonstick cooking spray.
3. Arrange in a 15x10x1-inch baking pan; set aside.
4. In a medium bowl, combine eggs, granulated sugar, vanilla, and salt; whisk until light and frothy.
5. Whisk in milk until combined.
6. Add flour and baking powder; whisk until smooth.
7. Divide berries among prepared quiche dishes. Pour batter over berries. (Batter will not cover berries completely.)
8. Bake about 20 minutes or until puffed and golden brown.
9. Serve warm.
10. If desired, sift powdered sugar over each serving.
Title: Chocolate Shortbread Sandwich Bars
Ingredients:
- 1 butter
- 1 unsalted butter
- 4 granulated sugar
- 2 vanilla extract
- 3 flour
- 1/4 baking powder
- 1/4 salt
- 12 flour
- granulated sugar
- confectioners' sugar
Instructions:
1. Pre-heat over to 350°.
2. Butter a 9-by-13-inch baking pan. Cut a piece of parchment paper to fit the bottom of the pan. Butter the paper.
3. In a mixing bowl with a wooden spoon, cream the butter.
4. Add the granulated sugar a little at-a-time until it is well blended.
5. Beat in the egg yolks and vanilla.
6. Sift together the flour, baking powder, and salt.
7. Stir the dry mixture into the butter mixture a littlt-at-a-time until it is incorporated. The dough will be sticky.
8. Place 2/3's of the dough in the pan. Using your fingers press it into an even layer. Flour your hands as you work. Prick the dough all over with a fork.
9. Sprinkle the chocolate chips (or pieces) over the dough to within 1/4" of the edges.
10. Place clumps of the remaining dough around the perimeter of the chocolate, making a 1/2" border. Then scatter the remaining dough clumps to fill in the rectangle. You will still be able to see chocolate through the dough.
11. With a lightly floured hand, pat the clumps gently all over to flatten them slightly.
12. Sprinkle the dough lightly with the granulated sugar.
13. Bake for 25 to 30 minutes or until the top of the pastry is pale golden.
14. Remove the pan from the oven and set it on a wire rack to cool.
15. Cover the pan with foil and refrigerate just until the chocolate sets.
16. Remove from the refrigerator and cut the pastry into bars, making 3 horizontal cuts and 4 vertical cuts.
17. Lift our the bars and sprinkle them with confectioners' sugar, and stack on a serving plate.
Title: Turtle Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 butter
- 1 1/3 evaporated milk
- 1 pecans
- 1/2
- 1
Instructions:
1. Mix cake according to package directions.
2. Pour half of batter into prepared 13 x 9 inch pan.
3. Bake 15 minutes at 350 degrees.
4. In saucepan, melt caramels with butter and milk; mix well.
5. Pour over cake.
6. Sprinkle pecans and chocolate chips over caramel layer.
7. Cover with rest of batter and bake 15-20 minutes longer at 350 degrees.
Title: Grilled Apple Sundae
Ingredients:
- 2 granny smith apples
- 3 corn syrup
- 1/2 brown sugar
- 1/2 cinnamon
- 3 butter
- 1/4 pecans
- 1 vanilla ice cream
Instructions:
1. Peel, core and slice apples.
2. Mound a layer of apples on a piece of foil.
3. Cover apples with dabs of butter,cinnamon,sprinkle with brown sugar & top with the corn syrup & nuts.
4. Make a tent over the apple mixture with foil, making sure side are sealed.
5. Grill on medium for about 20 minutes.
6. Slice pound cake in thick slices & grill for 30 seconds to 1 minute per side.
7. Place pound cake slices in bowls & top with ice-cream & the hot apple mixture.
8. Enjoy!
Title: Hazelnut-Espresso Sandwich Cookies
Ingredients:
- 1 butter
- 1 1/4 sugar
- 1 egg
- 1 vanilla extract
- 4 all-purpose flour
- 2 salt
- 2 1/2 baking powder
- 1/2 hazelnuts
- 1/2 heavy whipping cream
- 1
- 1 1/4
- 1 3/4
Instructions:
1. In large mixing bowl, cream butter and sugar. Beat in the egg, yolk, espresso granules and vanilla.
2. Combine flour, salt and baking powder; gradually add to creamed mixture mixing well. Stir in hazelnuts.
3. Divide dough into thirds; flatten each portion into a circle. Wrap each in plastic wrap; refrigerate for 1 hour or until easy to handle.
4. On a lightly floured surface, roll out one portion of dough to 1/8 inch thickness. Cut with a floured 1 1/2 inch cookie cutter; place 1/2 inch apart on ungreased baking sheet. Repeat with remaining dough.
5. Bake at 375* for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
6. FOR FILLING: in small saucepan, bring cream to boil. Remove from heat; stir in milk chocolate chips and 3/4 cup semi sweet chocolate chips until melted. Transfer to a bowl and refrigerate for 1 1/2 hours or until filling reaches spreading consistency, stirring occasionally.
7. Spread filling over the bottom of half of the cookies; top with remaining cookies. Melt remaining semisweet chocolate chips; drizzle over cookies.
8. Let stand until set. Store in an airtight container in refrigerator.
Title: Blueberry Cobbler
Ingredients:
- 2 fresh blueberries
- 1 lemon juice
- 1 flour
- 1 sugar
- 1 baking powder
- 1 egg
- 8 butter
- 1 light brown sugar
Instructions:
1. Preheat oven to 350º F.
2. Place the blueberries in a 6 x 10 inch baking dish. Sprinkle the berries with the lemon juice.
3. In a bowl, mix the flour, sugar, baking powder, and egg together using a fork - mix until crumbly; mixture may be lumpy. Sprinkle over the blueberries.
4. Drizzle the blueberry mixture with the melted butter, and sprinkle with the brown sugar.
5. Bake at 350º F for 40 minutes until golden brown; the sauce will thicken as the cobbler cools.
6. Serve with cream or vanilla ice cream.
Title: Passover Matzah Cake
Ingredients:
- 5 strawberry
- 1 1/2
- 1
- 1/2
Instructions:
1. Dip the matzah in a little water.
2. Next, spread the chocolate frosting on each piece of matzah.
3. Stack the matzah on top of each other.
4. Make the matzah stack look like a cake by frosting the top, sides, and edges.
5. Top with strawberries and whipped cream.
6. Enjoy your passover cake!
Title: Del Monte Fruit Cocktail Cake
Ingredients:
- 1 flour
- 1/2 sugar
- 1/2 baking soda
- 1/4 salt
- 2 eggs
- 1 walnuts
- 1/2 brown sugar
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Sift flour with sugar, soda and salt.
3. Beat eggs until thich and lemon colored.
4. Add undrained fruit cocktail to egg mix.
5. Stir in dry ingredients, mix thoroughly.
6. Pour into greased and floured 9" square.
7. pan.
8. Combine nuts and brown sugar.
9. Sprinkle nuts/sugar over batter.
10. Bake for 25 to 30 minutes or until tests.
11. done.
Title: Philly Tandy Takes
Ingredients:
- 4 eggs
- 2 sugar
- 1 vanilla
- 1 milk
- 2 flour
- 2 baking powder
- 8 peanut butter
Instructions:
1. Combine the first six ingredients together and beat with mixer for 2 minutes.
2. Spread in jelly roll pan and bake at 350 for 15-20 minutes.
3. Spread peanut butter on hot cake and refrigerate for 2 hours. Your choice on how much peanut butter, I like a lot.
4. Melt 8oz. of sweet baking chocolate square in double boiler (or microwave) and spread over cake.
5. Let cool before eating. Can put in refrigerator for chocolate to harden.
Title: Pineapple Snow
Ingredients:
- 2 sugar
- 1 plain gelatin
- 1 cold water
- 1/4 vanilla extract
- 1/2 salt
- 1/8
- 2
Instructions:
1. Soak gelatin in water.
2. Heat pineapple.
3. Stir in sugar, salt.
4. When boiling, stir in soaked gelatin. Remove from heat and stir until dissolved. Chill until almost set.
5. Whip cream. Add vanilla.
6. Fold into pineapple mixture. Place pudding into wet mold. Chill 4 hours or longer.
Title: Best-Ever Shortcake
Ingredients:
- 2 flour
- 2 sugar
- 1 baking powder
- 1 salt
- 1/4 shortening
- 1 milk
- 2 frozen strawberries
Instructions:
1. Preheat oven to 450°F.
2. Combine flour, sugar, baking powder, and salt.
3. Cut shortening into flour mixture until mixture resembles coarse cornmeal.
4. Blend in milk; mix well.
5. Spread dough in a 9X9inch baking pan.
6. Bake 15 minutes.
7. Serve warm or let cool; top with strawberries before serving.
8. Garnish with whipped cream.
Title: Oriental Rice Pudding With Rhubarb
Ingredients:
- 6 figs
- 1 vanilla bean
- 6 1/2 short-grain rice
- 1 1/2 milk
- 1 cardamom pod
- 1 saffron
- 1 salt
- 3/4 brown sugar
- 1/2 lemon peel
- 1 rhubarb
- 1 3/4 brown sugar
- 1 cinnamon stick
- 1 lemon juice
- 1 ground cinnamon
- pistachios
- mint leaf
Instructions:
1. Chop dried figs and soak in tepid water.
2. Scrape seeds from vanilla bean and bring with the milk, vanilla bean, cardamom pod, saffron and salt to a boil.
3. Add rice, cook covered at low heat for about 20-25 minutes, stirring occasionally. Add more milk if necessary.
4. Cut rhubarb into 1 1/2'' pieces. Bring 1 cup water with sugar and cinnamon stick to a boil, add rhubarb and cook about 4-6 minutes so that the rhubarb gets soft but does not fall apart.
5. Remove rhubarb from water and place in a bowl.
6. Remove cinnamon stick.
7. Boil liquid until slightly syrupy, add lemon juice and pour over rhubarb. let cool.
8. Remove cardamom pod and vanilla bean from milk rice, add sugar, drained figs and lemon peel.
9. Fill into 4 serving bowls, top with rhubarb compote, sprinkle with cinnamon and chopped pistachios and garnish with mint leaves.
Title: Coconut Bundt Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 salt
- 2 baking powder
- 1 unsalted butter
- 2 1/2 sugar
- 6 eggs
- 1 vanilla extract
- 1 canned unsweetened coconut milk
- 1 powdered sugar
- 2 flaked coconut
- 4
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Spray a bundt pan with nonstick baking spray and dust with flour.
3. In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time. Once incorporated add the extracts. Stir in the coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth.
4. Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 1 hour 10 minutes. Cool cake 5 minutes before turning it out onto a rack. Let cool completely on the rack.
5. While cake is cooling, in a mixing bowl whisk the powdered sugar and pinapple juice together until smooth.
6. Once the cake has cooled, ladle the glaze over the cake, and top with the flaked coconut. Let glaze set before serving. Transfer cake to a platter or serving dish, and slice.
Title: Apricot Lemon Chiffon Cake
Ingredients:
- 5 cream of tartar
- 1/2 lemon juice
- 1 lemon peel
- 3 confectioners' sugar
- 3/4 lemon juice
- 1/2 lemon peel
- 2
- 1
- 2
Instructions:
1. Place a rack in center of oven, and preheat to 325*F.
2. To make Cake:.
3. Place egg whites and cream of tartar in a medium bowl. Beat, using an electric mixer on high, for 2 to 3 minutes, until stiff peaks form. Set aside.
4. Place the cake mix, egg yolks, nectar, oil, lemon juice, and lemon peel in a large bowl, and with same beaters used to beat egg whites(don't bother cleaning them), blend on low speed for 1 minute. Stop, and scrape down the sides of bowl with a spatula. Increase the mixer speed to medium, and beat for 2 minutes longer. Scrape the side down if needed. The batter should look well blended.
5. Turn the beaten egg whites out on top of the batter, and with spatula, fold the whites into the batter until the mix is light but well combined. Pour the batter into an ungreased 10" tube pan(or bundt), smoothing the top with the spatula.
6. Bake the cake until it is golden brown and springs back when lightly pressed, 48 to 52 minutes. Remove the pan from the oven, and immediately turn it upside down over the neck of a glass bottle to cool for 1 hour. Remove the pan from the bottle. Run a long sharp knife around the edge of the cake, and invert it onto a rack, then invert it again onto a serving platter so it is right side up.
7. To make Glaze:.
8. Place sugar, lemon juice, nectar, and lemon peel ini a medium bowl. Blend with electirc mixer on low speed for 1 minute. Spread glaze on top and sides of the cake with clean, smooth strokes. Let the glaze set for 20 minutes, then slice, and serve. Enjoy!