lumicero/recipes-ing2inst huggingface dataset:
Title: Old Fashioned Light Fruitcake
Ingredients:
- 1 butter
- 2 1/4 margarine
- 6 sugar
- 3 eggs
- 4 brandy
- 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 salt
- 1 ground cinnamon
- 6 ground nutmeg
- 4 pecans
- 1 golden raisins
- honey
Instructions:
1. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after additions; stir in brandy flavoring. Combine dry ingredients, pecans, candied fruit, and raisins; mix well. Add fruit to creamed mixture, blending well.
2. Spoon batter into a well-greased 10-inch tube pan or two 9x5x3 inch loaf pans lined with brown paper. Bake at 275F for 2 1/2 - 3 hours. Brush top with honey 30 minutes before cake is done; then decorate with additional candied fruit and nuts, if desired. Remove from oven when cake tests done; when completely cool, wrap cake tightly in cheesecloth , and then in aluminum foil, or an airtight container.
Title: jiffy custard sauce
Ingredients:
- 2 vanilla custard powder
- 2 granulated sugar
- 2/3 2% evaporated milk
- 1/2 water
Instructions:
1. In a small saucepan combine the custard powder, sugar, milk and water.
2. Place over medium heat, bring to a boil, stirring constantly until thickened.
3. Serve warm or cool over mincemeat streusel bread pudding.
4. Enjoy!
Title: Double Chocolate Pudding
Ingredients:
- 3/4 granulated sugar
- 1/3 cornstarch
- 3 salt
- 1/4 vanilla extract
- 2
- 3
- 1 1/2
Instructions:
1. In a medium saucepan, whisk together sugar,cocoa powder, cornstarch, salt.
2. Gradually whisk in 1 cup of the cream until smooth. Then whisk in the remaining cup cream.
3. Set the pan over medium heat and cook, whisking constantly until mixture thickens and comes to a boil, about 5 minutes.
4. Continue to whisk and boil for 1 minute.
5. Remove from heat and add chocolate and vanilla.
6. Let stand 5 minutes till chocolate melts.
7. Then gently stir until smooth.
8. Let cool 20 minutees.
9. Can be served warm and soft or chilled for 30 minutes or up to 8 hours.
Title: Apple Butter Spice Cake
Ingredients:
- 1 butter
- 1 apple butter
- 3/4 brown sugar
- 3 canola oil
- 1/2 raisins
- 1/2 buttermilk
- 1 egg
- 2 vanilla extract
- 2 1/4 flour
- 2 cinnamon
- 2 ground ginger
- 1/2 ground allspice
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1 icing sugar
- 2 butter
- 1/2 vanilla extract
- 1 - 1 1/2 hot water
Instructions:
1. Combine flour, spices, baking powder, baking soda and salt. Set aside.
2. Combine butter, apple butter, sugar and oil in large mixing bowl. Stir until smooth.
3. Add in the raisins, buttermilk, egg and vanilla extract. Mix until well combined.
4. Add the dry ingredients and stir until just combined.
5. Pour into a lightly sprayed or greased 9 x 13 inch baking pan and level the batter.
6. Bake at 350 degrees for 25 to 35 minutes, until a toothpick inserted in the middle comes out clean.
7. Cool on rack 25 minutes or until just warm.
8. Combine glaze ingredients and whisk until smooth. Drizzle over warm cake or spread thinly and then let cake cool completely.
Title: Mary's Yum Yum Cake
Ingredients:
- 1 pineapple
- 2 1/2 flour
- 1 1/2 sugar
- 1 baking soda
- 1/2 salt
- 2 eggs
- 1/2 margarine
- 1 sugar
- 3/4 evaporated milk
- 1 coconut
- 1/2
Instructions:
1. Mix all cake ingredients together.
2. Bake in a greased and floured 9x13 pan for 35-40 min at 350 degrees.
3. To make frosting: Add to sauce pan, margarine, sugar and evaporated milk. Bring to a boil and boil for approximately 5 minute Remove from heat and stir in coconut and nuts.
4. Pour the frosting on the hot cake.
Title: Mom T's Chocolate Walnut Cookies
Ingredients:
- 2 1/2 confectioners' sugar
- 2 walnuts
- 7 salt
- 1/8 vanilla
- 2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Whisk together confectioners sugar, nuts, cocoa and salt. Add egg whites and vanilla. Stir until combined.
3. Form into tablespoons size round balls and place on parchment lined baking sheet. Press balls with bottom of glass to flatten slightly.
4. Bake for 15-17 minutes or until the tops appear dry and light in color.
Title: Heap Family Light Christmas Pudding
Ingredients:
- 1 lemon rind
- 1 carrot
- 1 Grand Marnier
- 4 brandy
- 12 vegetable suet
- 50 self raising flour
- 150 mixed spice
- 175 eggs
- 1/4
- 5
- 1
- 175
- 2
Instructions:
1. Grease and line a glass 2pt basin or use a plastic basin with a ready made lid.
2. Soak the orange and lemon rind, grated carrot, cherries and fruit in the spirits for at least an hour, but preferably overnight.
3. Mix together the suet, flour, sugar, mixed spice and breadcrumbs.
4. Add this to the fruit mix, and beat in 2 eggs.
5. Transfer this to the basin, leaving an inch at the top.
6. Cover the top of the basin with baking parchment and use the plastic lid or a double layer of foil.
7. Steam over a low heat (watching carefully so that it doesn't run out of water!) or in a slow cooker for 7 hours. Alternatively cook for 5 hours when you make it, and then for a further 2 on Christmas day to warm up.
Title: Romanian Gingerbread
Ingredients:
- 2 eggs
- 1 sugar
- 2 flour
- 2 honey
- 1/2 baking soda
- 1/2 cinnamon
- 1 ground cloves
- 1 ground nutmeg
- ginger
Instructions:
1. Mix ingredients together well; knead lightly on floured board for a few minutes, adding flour if necessary but trying to keep dough as soft as possible.
2. Put in a bowl and let rest overnight or at least several hours.
3. Roll out small portions at a time, to 1/8 inch thickness.
4. Cut with cookie cutter in any shape desired.
5. Bake in well greased pans at 350° or 375°.
6. May be decorated like gingerbread cookies.
Title: Peach Pie Bars
Ingredients:
- 1 unsalted butter
- 2 granulated sugar
- 4 eggs
- 3 all-purpose flour
- 1/2 salt
- 1 cinnamon
- 1 baking powder
- 1 ground nutmeg
- 1/4 ground ginger
- 21 powdered sugar
- 1 cinnamon
- 1 milk
- 3
Instructions:
1. Preheat oven to 350°F.
2. Beat butter and sugar in a large mixing bowl until creamy. Add eggs one at a time, beating after each. Add flour, salt, cinnamon, baking powder, nutmeg and ginger.
3. Spread 3/4 of batter into a 13x9-inch pan. Bake uncovered for 15 minutes.
4. Spread the peach pie filling evenly over hot crust. Drop teaspoons of remaining batter over filling layer. Bake uncovered for 30 to 40 minutes. Allow to cool for 10 minutes.
5. For optional glaze: Whisk powdered sugar, cinnamon and milk to desired consistency. Drizzle over warm bars.
Title: Pumpkin Pie Wontons
Ingredients:
- 1 pumpkin
- 8 cream cheese
- 1/4 brown sugar
- 1/4 vanilla extract
- 1/8 cinnamon
- 1 nutmeg
- 1 egg
- 1 wonton wrappers
- 1 egg
- powdered sugar
Instructions:
1. Mix all filling ingredients together. Do not overbeat, if some small grains of cream cheese don't want to mix, that's ok, the cheese will melt.
2. Lay wonton wrappers on a clean, dry surface, with points facing you, and paint the outer edges with a stripe of beaten egg at least one inch wide.
3. Place one tbsp of the mix in the center of the wrapper.
4. Fold the wonton in half point-to-point to make a little triangle which encloses the filling.
5. Press edges firmly and pinch them so the eggwash will make them stick.
6. Paint outsides with eggwash.
7. Fry in an inch of hot oil, turning once, until golden on both sides.
8. Remove, drain, and sprinkle with powdered sugar.
9. Serve hot on a puddle of thin caramel sauce.
Title: Mom's Fudge Frosting
Ingredients:
- 1/4 butter
- 1 sugar
- 1/4 milk
- 1 chocolate chips
Instructions:
1. Bring the butter, sugar and milk to a slow boil.
2. Add chocolate chips and stir until melted.
3. Use to frost brownies, chocolate cake-- whatever your little heart desires!
Title: Hot Plum Batter
Ingredients:
- 1 red plum
- 7 skim milk
- 4 light muscovado sugar
- 1 vanilla essence
- 1 self-raising flour
- 3 icing sugar
- 2
Instructions:
1. Lightly grease a large shallow ovenproof dish and add the plums.
2. Mix the milk, milk powder, sugar, vanilla, flour and egg whites into a smooth batter.
3. Pour all the batter into the ovenproof dish; it should just about cover the majority of plums.
4. Bake for 25-30 minutes in a preheated oven at 220 C/425 F/Gas 7, until it is well risen and has turned golden.
5. Sprinkle with icing sugar and serve straight away.
Title: Crispy Quinoa Cookies (Wheat-Free)
Ingredients:
- 1/2 honey
- 1/3 brown sugar
- 1/2 margarine
- 1/2 peanut butter
- 1/2 vanilla
- 1 quinoa
- 3/4 baking soda
- 1 salt
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Beat honey, brown sugar, margarine, peanut butter and vanilla in medium bowl until creamy. Combine rice flour, quinoa flakes, baking soda and salt in small bowl. Add to mixture and beat until well blended. If desired, add nuts.
3. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 12-15 minutes or until light golden brown. Cool 1 minute before removing from cookie sheet.
Title: Chocolate Chocolate Cake
Ingredients:
- 1 water
- 1 1/2 eggs
- 1/2 chocolate pudding mix
- 3 milk
- 1 Cool Whip
- 3 walnuts
- 1
Instructions:
1. Make cake by combining mix, water, oil and eggs and bake in a greased 11x15 pan at 350° until done, approximately 20 to 25 minutes.
2. Let cool.
3. Make chocolate pudding by combining pudding mix with milk and cook until thick.
4. Let pudding cool and pour over the cake.
5. Let chill for at least one hour, then cover pudding with Cool Whip and sprinkle with chopped walnuts.
6. -------------------------------x.
Title: Moist Devils Food Cake
Ingredients:
- 2 sugar
- 2 flour
- 1/2 eggs
- 1 hot water
- 2 buttermilk
- 1 baking soda
- 1 vanilla
- 2 1/2
- 1
Instructions:
1. Mix Sugar, Flour, Coco together.
2. Mix Eggs, Oil and Water together. Add to Dry Ingredients.
3. Mix soda, buttermilk and vanilla together and add to mixture.
4. Pour into a a 9X13 pan. I always grease and flour, but not really sure if this step is even necessary, you would never want to take this cake out of the pan. I can't imagine it ever sticking.
5. 350 oven for 60 minutes.
6. * I never have buttermilk in the house, so I use Recipe #124413. I also use Kittencal's #89207.
Title: Ww 3 Points - Viennese Angel Food Cake With Latte Sauce
Ingredients:
- 1 sugar
- 5 skim milk
- 2 egg
- 1
Instructions:
1. To make cake, prepare angel food cake mix according to package directions but stir 2 tablespoons of coffee powder into cake mix; bake as directed.
2. Remove cake from oven and follow directions for cooling.
3. When completely cool, slice into 12 pieces.
4. To make sauce, combine remaining 3 tablespoons of coffee powder, sugar and milk in a small saucepan; bring to a simmer, stirring constantly.
5. Beat egg in a heatproof bowl.
6. Pour about 1/4 cup of milk mixture into egg, beating constantly.
7. Pour egg mixture back into saucepan.
8. Cook over very low heat, stirring constantly until slightly thickened, about 5 minutes.
9. Serve sauce immediately over cake.
10. 3 Points Yields 1 slice of cake and about 1 1/4 tablespoons of sauce per serving.
Title: Easy Peach Cobbler
Ingredients:
- 6 -8 sugar
- 1/2 flour
- 1 baking powder
- 1 salt
- 1/4 margarine
- 1/2 vanilla
- 1/2 milk
- 1/2 water
- 1/2 sugar
- 1/2 brown sugar
- 1/4 cinnamon
- 1/2 nutmeg
- 1
Instructions:
1. Butter a 9 x 10-inch pan and line with peaches.
2. Combine 1/2 cup sugar and 1/2 cup water and simmer until sugar is dissolved. Set aside.
3. Combine the next seven ingredients and stir until smooth and lump free. Pour batter over the peaches and spread to cover them.
4. Pour sugar syrup over batter.
5. Mix cinnamon, nutmeg and brown sugar. Sprinkle over top of syrup.
6. Bake 1 hour at 350°F Serve warm or room temperature.
Title: Frosting for Clabber Cake
Ingredients:
- 1 evaporated milk
- 3 vanilla
- 1 sugar
- 1 oleo
- 1/4
Instructions:
1. Combine in sauce pan and cook and stir over medium heat until mixture thickens (about 12 minutes).
2. Add 1 cup each nuts and cocoanut and beat until cool and thick enough to spread.
3. Look for the"Clabber Cake" recipe #42165.
Title: Rosy As a Poesy Cake
Ingredients:
- 2 all-purpose flour
- 1/8 granulated sugar
- 2/3 cocoa powder
- 1 1/2 baking soda
- 1/2 baking powder
- 1/2 cinnamon
- 1/8 salt
- 1 milk
- 1/2 ketchup
- 1/2 shortening
- 1 vanilla
- 2 eggs
Instructions:
1. In a large mixing bowl combine flour, sugar, cocoa, baking soda, baking powder, cinnamon & salt.
2. Add milk, ketchup shortening and vanilla.
3. Beat at low speed with electric mixer until 'just' combined.
4. Add the eggs and beat at mediumn speed for 2 minutes.
5. Spread batter evenly in greased and (if desired - floured) 9x13 baking pan.
6. Bake in preheated 350degree oven, 30-35 minutes or until cake tester inserted in the centre comes out clean.
7. Cool and then frost with your favourite chocolate frosting or (when cake is completely cooled off) dust with confectioners sugar.
8. Chocolate or vanilla frosting is recommended.
Title: Bread and Butter Pudding (Poor Man's Pudding)
Ingredients:
- 4 butter
- 2 eggs
- 2 raisins
- 1/4 apples
- 2 sugar
- 2 milk
- 1/2
Instructions:
1. NOTE:.
2. ingredients are not to specific, it is how much you want to make, only specific ingredients are the eggs and sugar.
3. butter bread and cut into squares.
4. layer into dish with raisins and thinly sliced apples.
5. mix eggs (or more) and sugar and enough milk to cover pudding.
6. bake 300-350 degrees for 1 hour.
Title: Raspberry Bars
Ingredients:
- 1 1/4 flour
- 1/2 margarine
- 1/4 sugar
- 1 eggs
- 2 sugar
- 1 coconut
- 2 vanilla
- 1 baking powder
- 1/2
Instructions:
1. Mix flour margerine and sugar together until crumbly, press into a greased 9x9 pan.
2. Spread jam over top of bottom layer.
3. Beat eggs until frothy, add coconut, sugar, vanilla, and baking powder.
4. Pour over jam layer and bake at 350 for about 30 minutes or until set and lightlty brown on top.
Title: Dark Chocolate Cherry Fudge
Ingredients:
- 1 1/2 granulated sugar
- 2/3 butter
- 2 margarine
- 1/4 salt
- 2 miniature marshmallows
- 1 2/3 dried cherries
- 3/4 vanilla extract
- 1
Instructions:
1. LINE 8-inch-square baking pan with foil.
2. COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.
3. STIR in marshmallows, morsels, dried cherries and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.
4. VARIATION: For an equally delicious fudge, try substituting 3/4 cup dried berry blend for the cherries.
Title: Gluten Free Fudgy Brownies
Ingredients:
- 2 light margarine
- 1/2 cocoa powder
- 1 sugar substitute
- 2 vanilla
- 1/4 cornstarch
- 2 xanthan gum
- 1/4 baking powder
- 1/4 salt
- 2
- 1/4
Instructions:
1. Preheat oven to 350.
2. Spray pan and dust w/cocoa powder.
3. Melt margarine.
4. Mix ingredients in one big bowl. Pour into prepared pan.
5. Bake for 25 minutes.
Title: Mrs. Rowe's Chocolate Cookie Crust
Ingredients:
- 2 unsalted butter
- 6
Instructions:
1. Preheat oven to 375ºF.
2. Combine crumbs and butter; mix well.
3. Firmly and evenly press mixture into a 9" or 10" pie plate.
4. Bake for 8-10 minutes until the crust darkens to a deeper (almost black) brown color.
5. Cool on a wire rack for at least 30 minutes before filling.
Title: Party Icebox Dessert
Ingredients:
- 2 graham cracker crumbs
- 1/2 butter
- 2 powdered sugar
- 4 vanilla
- 1/2 crushed pineapple
- 1/2 powdered sugar
- 4 graham cracker crumbs
- 1
- 2
- 1
Instructions:
1. 1st layer:
2. Put graham cracker crumbs into a 9x12 inch pan.
3. 2nd layer:
4. Cream butter with powdered sugar; add egg yolks; add vanilla.
5. Fold in beaten whipping cream. You can use Cool Whip here I think.
6. Spread over crackers crumbs.
7. 3rd layer:
8. Fold egg whites, whipping cream, pineapple, nuts, and powdered sugar together.
9. Put on top of the 2nd layer.
10. There probably should be a layer of graham cracker crumbs here too between 2nd and third layer but recipe does not mention it.
11. Top with cracker crumbs.
12. Store covered in refrigerator for 12 hours.
Title: Plantain Fritters
Ingredients:
- 1 all-purpose flour
- 2 sugar
- 2 baking powder
- 1/4 salt
- 1 plantain
- 1/2 milk
- 1 egg
- 1
Instructions:
1. In a mixing bowl, stir together flour, sugar, baking powder, and.
2. salt; set aside.
3. Peel plantain and slice into two inch chunks.
4. In a blender container combine plantain, milk, egg and cooking oil.
5. Cover and blend until smooth.
6. Add egg mixture to the dry ingredients and blend.
7. Carefully drop one rounded teaspoon into deep hot oil heated to 375°F
8. Fry fritters, a few at a time, for 2 1/2 to 3 minutes or until done, turn once. Drain on paper towel.
9. Serve warm with powdered sugar if desired.
Title: Creamy Payasam (Vermicelli Pudding)
Ingredients:
- 3 ghee
- 10 butter
- 20 cashews
- 1/2 raisins
- 1 water
- 500 milk
- 3 sugar
- 3 cardamom pods
Instructions:
1. Put 3 Tbsp Ghee in a pan. A non stick saucepan is best.
2. Add 10 cashews and fry till light brown.
3. Add the raisins and fry till swollen.
4. Add the vermicelli and fry for 5 min, stirring constantly until the strands are all light brown and a few are dark brown.
5. Pour in the water and cook on low heat for 5 minutes. Let the vermicelli cook (no white centre).
6. Add the milk and simmer WITHOUT stirring until the liquid thickens, about 30 minute.
7. Add the sugar, mix well.
8. Sprinkle powdered cardomom pods and remove from heat.
Title: Very Berry Broil
Ingredients:
- 2 fresh raspberries
- 2 fresh blueberries
- 1/2 reduced-fat sour cream
- 4 brown sugar
Instructions:
1. Rinse and dry berries.
2. Preheat broiler.
3. Place berries in an 8" baking dish.
4. Combine sour cream and half of the brown sugar. Pour over the berries. Top with the rest of the brown sugar.
5. Broil 6" from the heat for 1 1/2 minutes or until the top is caramelized. Do not overcook to avoid mushy berries.
6. Spoon berries into dessert dishes and serve immediately.
Title: Pina Colada Cake
Ingredients:
- 1 eggs
- 2 water
- 1/3 cream of coconut
- 1 1/3 coconut flakes
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 9x13-inch pan.
3. Prepare cake as directed on package, but use 2 eggs instead of the number the recipe calls for.
4. Bake as directed.
5. While cake is baking, combine cream of coconut and sweetened condensed milk.
6. When the cake is done, remove from oven and, while it is still hot, punch holes in the top (the handle of a wooden spoon works well). Pour the cream of coconut/condensed milk mixture over top and into all the holes.
7. Let cake cool thoroughly (can be refrigerated to cool). When ready to serve, cover cake with whipped topping and sprinkle coconut flakes on top.
8. Serve thoroughly cooled.
Title: Easy Peanut Butter Pie
Ingredients:
- 1/3 peanut butter
- 4 cream cheese
- 1/2 powdered sugar
- 1 Cool Whip
- 1/4 milk
- 1 graham cracker crust
Instructions:
1. Combine all ingredients and freeze in a baked graham cracker crust or Oreo cookie crust.
2. May be topped with chocolate sauce.
Title: Chocolate Cherry Cake with Chocolate Cream Cheese Frosting
Ingredients:
- 1 eggs
- 3 water
- 1 olive oil
- 1/4 cherry pie filling
- 1 cream cheese
- 1 maraschino cherry
- 1
Instructions:
1. mix cake as directed (decreasing the water& oil to above measure).
2. stir in 1 can cherry pie filling.
3. pour into greased& floured cake pan (batter will be a little thick).
4. spread evenly.
5. bake 350 deg (as directed) about 45-50min (til knife comes out clean when inserted into center).
6. cool completely.
7. in bowl, mix frosting& cream cheese til blended.
8. spread onto cooled cake.
9. top with maraschino cherries (as many as u like).
Title: Almond Alfajores
Ingredients:
- 1/2 flour
- 1/2 salt
- 1/2 almond paste
- 3 1/2 butter
- 6
- 1
Instructions:
1. Mix the ground almond meal, flour, and salt in a medium bowl.
2. Grate the almond paste into the bowl.
3. Blend the butter into the flour mixture with your fingers, until dough is smooth and well mixed. Chill dough for 2 hours or overnight.
4. Preheat oven to 325 degrees.
5. On a well floured surface, roll half the cookie dough out to 1/4 inch thickness.
6. Cut desired shapes and place on a cookie sheet. Repeat with remaining dough, rerolling scraps until all of the dough has been rolled and cut.
7. Bake cookies for 8-10 minutes, until golden brown.
8. When cookies are cool spread 1-2 tsps of dulce de leche on a cookie and top with another.
Title: Apricot Crostata
Ingredients:
- 3/4 unsalted butter
- 1/3 sugar
- 1 egg
- 1 vanilla
- 2 1/4 all-purpose flour
- 1/2 salt
- 2 fresh lemon zest
- 1 fresh lemon juice
- 4
- 1/8
Instructions:
1. Beat together butter and sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes.
2. Beat in egg and vanilla.
3. Reduce speed to low and mix in flour, salt, and lemon zest until mixture just forms a dough.
4. Shape dough into 2 balls, 1 slightly larger than the other.
5. Flatten each ball into a 5-inch disk, then wrap each in wax paper and chill 30 minutes.
6. Stir together preserves, lemon juice, and extract in a small bowl.
7. Roll out thicker piece of dough (keep remaining piece chilled) between 2 sheets of wax paper into an 11-inch round.
8. Remove top sheet of paper and invert dough into a 9- by 1-inch fluted round tart pan with a removable bottom.
9. Peel off paper and fit dough into pan, trimming side to 1/4 inch below top of rim.
10. Chill shell.
11. Roll out remaining dough in same manner and remove top sheet of paper, then cut dough into 10 (1-inch-wide) strips.
12. Slide strips on wax paper onto a baking sheet and chill until firm, about 10 minutes.
13. Preheat oven to 375°F
14. Spread apricot filling in tart shell and arrange 5 strips across filling (about 1 inch apart), trimming excess dough at ends of strips.
15. Arrange remaining 5 strips on top (about 1 inch apart) to form a lattice (do not weave), trimming ends.
16. Press ends onto edge of tart shell and bake crostata in middle of oven until golden, 40 to 50 minutes.
17. Cool completely in pan on a rack.
Title: Marshmallow Cups
Ingredients:
- 2 caster sugar
- 1/2 cold water
- 1 gelatin
- 1/2 boiling water
- 8
Instructions:
1. Place sugar and water in an electric mixer, beat on high until fluffy.
2. Mix gelatine with boiling water.
3. Gradually add to sugar and water mixture.
4. Beat on high for 15-20 minutes.
5. Colour as you wish.
6. Place quickly into ice cream cones.
7. Sprinkle with 100's and 1000's.
Title: Multicolored Vienna Cake
Ingredients:
- 1 unsalted butter
- 2 sugar
- 4 eggs
- 1 1/2 self rising flour
- 1 1/4 all-purpose flour
- 3 baking powder
- 1 milk
- 1 vanilla extract
- 2 cream cheese
- 1/2 unsalted butter
- 1 1/2 vanilla extract
- 5 confectioners' sugar
Instructions:
1. Preheat oven to 350.
2. Grease and lightly flour 3 round cake pans,lining bottoms with wax paper.
3. In large bowl,cream butter until smooth.
4. Gradually add sugar,beat until fluffy (about 3 minutes) Add eggs one at a time,beating well after each addition.
5. Combine flours,baking powder in separate bowl,add to batter slowly,alternating with milk and vanilla,beating well after each addition.
6. Divide batter into 3 small bowls,add food coloring (2-3 drops at most) green in one bowl,yellow,in another,red in third.
7. Pour batters into separate prepared pans.
8. Bake 20-25 minutes,until cakes test done with toothpick.
9. Cool in pans 10 minutes.
10. Remove and cool completely on wire racks.
11. Spread a thin layer of jam on top of first and second layer,followed by thin layer of frosting.
12. Stack layers,frost top and sides of cake with cream cheese frosting.
13. Frosting: In medium bowl,with mixer on medium speed,beat cream cheese and butter until smooth,about 3 minutes.
14. Add vanilla.
15. Gradually add sugar and beat well until mixed and of spreading consistency.