lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Chip Sour Cream Cake
Ingredients:
- 2 sugar
- 1 butter
- 5 eggs
- 4 flour
- 1 baking powder
- 1/2 salt
- 2 sour cream
- 1 vanilla
- 1/2 chocolate chips
- 12
Instructions:
1. Preheat oven to 350 degrees.
2. Cream sugar and butter.
3. Beat in eggs.
4. Sift together dry ingredients.
5. Alternately add dry ingredients and sour cream to mixture.
6. Stir in vanilla, nuts and chocolate chips.
7. Pour into well greased 10" tube pan.
8. Bake at 350 degrees for 1 hour 15 minutes or until done.
9. Cool before removing from pan.
Title: Vanilla Cake II
Ingredients:
- 3 all-purpose flour
- 4 double-acting baking powder
- 3/4 salt
- 2 vanilla extract
- 1 butter
- 2 margarine
- 1 sugar
- 5 milk
- 3 eggs
- 1 cream of tartar
- 1/4 salt
- 1/8 sugar
- 3/4 vanilla
- 1 boiling water
- 1/4
Instructions:
1. Sift together the flour, baking powder and salt; set aside. Mix vanilla with butter or margarine. Gradually blend in sugar.
2. Beat in 1 egg yolk.
3. Add flour mixture alternately with milk.
4. Beat 4 of the egg whites until they stand in soft, stiff peaks.
5. Fold into mixture. Divide batter into 2 equal parts and blend 4 egg yolks and yellow food coloring into 1 part. Drop white and yellow batters alternately into well-greased, lightly floured 10 x 4-inch tube pan.
6. Bake in preheated oven at 325 degrees for 1 hour and 20 minutes or until cak e tester inserted in center comes out clean.
7. Remove from oven.
8. Cool in pan 20 minutes.
9. Turn out onto cake rack to finish cooling.
10. Frost top and sides with Easy Vanilla Frosting.
11. Easy Vanilla Frosting: Place all ingredients in small deep bowl of electric mixer.
12. Beat with mixer at high speed until very stiff.
13. Spread over top
Title: Old Time Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 butter flavor shortening
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 1 creamy peanut butter
- 1 vanilla extract
- 2 1/2 all-purpose flour
- 1 baking soda
- 1 salt
Instructions:
1. Cream the butter, butter flavored shortening, white sugar and brown sugar. Add eggs, one at a time, until blended. Add peanut butter and vanilla. Add dry ingredients until blended.
2. Drop cookies by tablespoonsful or with a cookie scoop about 3 inches apart on an ungreased cookie sheet. Lightly criss-cross with a fork dipped in sugar.
3. Bake in a pre-heated oven at 375 degrees about 8 to 10 minutes until cookies are set and just lightly browned. Do not overbake! Let rest on cookie sheets about 2 minutes before removing to a cooling rack.
Title: True Butterscotch Pie
Ingredients:
- 1 1/4 all-purpose flour
- 1/4 salt
- 1/3 shortening
- 4 -5 cold water
- 1 1/4 dark brown sugar
- 1/4 salted butter
- 1/3 all-purpose flour
- 1 cornstarch
- 2 butter
- 3 vanilla
- 3 powdered sugar
- 1 vanilla
- 1 3/4
- 1/4
Instructions:
1. Prepare Baked Pastry Shell. Set shell aside.
2. For The Baked Pastry Shell: Stir together flour and salt. Cut in shortening. Moisten dough with water, adding 1 tablespoon at a time and tossing with a fork. On a lightly floured surface, roll dough into a 12-inch circle.
3. Ease pastry into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Prick bottom and side of pastry. Line pastry with a double thickness of foil. Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden brown. Cool on wire rack.
4. For The Butterscotch Filling: In a medium saucepan, combine 1/2 cup of the brown sugar and the 1/4 cup butter. Cook and stir over low heat until butter melts and mixture is smooth. Remove from heat.
5. In a small bowl, combine the remaining 3/4 cup brown sugar, the flour and cornstarch. Add flour mixture to butter mixture; stir until combined. Gradually stir in whipping cream. Return saucepan to heat. Cook and stir over medium heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Remove from heat.
6. In a small bowl, lightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Add yolk mixture to saucepan. Bring to a gentle boil over medium heat, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in the 3 tablespoons butter and vanilla. Pour filling into the Baked Pastry Shell. Cover surface of filling with plastic wrap. Chill in the refrigerator for at least 2 hours before serving.
7. To serve, prepare Whipped Cream Topping. Remove plastic wrap covering filling. Spread topping evenly over cold filling. (Or, if you like, spoon Whipped Cream Topping into a decorating bag fitted with a star tip. Decoratively pipe topping over filling.) Immediately serve pie or store, covered, in the refrigerator until ready to serve.
8. To Make Whipped Cream Topping: 1.In a clean mixing bowl, beat whipping cream with an electric mixer until soft peaks form (tips curl). Add powdered sugar and vanilla. Beat the topping mixture until stiff peaks form (the tips stand straight).
Title: Light As Air Cheesecake
Ingredients:
- 3 cream cheese
- 1 vanilla extract
- 1 1/2 eggs
- 4
- 1/2
Instructions:
1. Preheat oven to 350 Fahrenheit. Butter an 8-inch springform pan.
2. In a large bowl beat the cream cheese with agave syrup and vanilla until smooth. Beat in eggs. Remove and reserve 1/2 cup of the batter.
3. In a medium bowl, stir the ground nuts into the reserved batter. Spread over the bottom of the prepared pan, then pour the remaining batter on top. Bake 1 hour, or until browned on top.
4. Cool completely in the refrigerator.
Title: Zesty Blueberry Muffins
Ingredients:
- 125 butter
- 250 sugar
- 2 sugar
- 2 eggs
- 125 milk
- 220 flour
- 40 cornstarch
- 2 baking powder
- 1 vanilla flavoring
- 1/4 salt
- 1 cinnamon
- 380 blueberries
Instructions:
1. In a big bowl cream butter and sugar. Add the eggs one by one and blend in well. If desired, add vanilla now.
2. In a second bowl combine flour, corn starch, baking powder, salt and cinnamon.
3. Give half of the flour mixture to the egg mixture. Add the milk and stir in well. Then add the rest of the flour mixture and the blueberries. Stir in carefully.
4. Pour the dough into a lined muffin pan and sprinkle with the 2 tbs extra sugar.
5. Bake in the pre-heated oven at 190°C for 25-35 minutes.
6. Let cool for 15 minutes and enjoy!=).
Title: Moist Chocolate Zucchini Cake
Ingredients:
- 1 sugar
- 1 1/2 milk
- 1/2 vanilla
- 1 zucchini
- 2 flour
- 2 1/2 baking soda
- 1/2 baking powder
- 1 salt
- 1/2 cinnamon
- 1/2 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 350F.
2. Mix first 5 ingredients together.
3. Mix next 6 ingredients in another bowl.
4. Combine.
5. Spread in a 9x13 inch pan.
6. Sprinkle with chocolate chips.
7. Bake for 45- 50 minutes.
Title: Lady Fingers
Ingredients:
- 3 eggs
- 1/2 sugar
- 1/2 cream of tartar
- 1/4 cake flour
- 2/3 confectioners' sugar
- 1/4
Instructions:
1. Combine all ingredients beat until smooth.
2. Use a piping bag to pipe 1/4 inch fingers on a baking sheet.
3. Bake at 400 degrees for 8 to 10 minute Let cool.
Title: Striped Delight (W/ or W/O Peanut Butter)
Ingredients:
- 35 butter
- 6 cream cheese
- 8 sugar
- 1/4 milk
- 3 milk
- 2 Cool Whip
- 8 instant vanilla pudding
- 8 peanut butter
- 1/3
Instructions:
1. Place cookies in food processor.
2. Cover.
3. Process to form fine crumbs.
4. Trnasfer to a medium bowl.
5. Add buter and mix well.
6. Press firmly onto the bottom of a 9x13 inch dish.
7. Refrigerate 10 minutes.
8. Meanwhile, beat cream cheese, sugar and 2 T . milk in a separate bowl with wire whisk until well blended.
9. Stir in 1 1/4 cups of the whipped topping.
10. Spread over crust.
11. Pour 3 cups milk into a large bowl.
12. Add dry pudding mixes.
13. Beat with wire whisk for 2 minutes or until well blended.
14. Add peanut butter here if using and mix well.
15. Spoon evenly over cream cheese layer.
16. Let stand 5 minutes or until thickened.
17. Spread remaining whipped topping over pudding layer.
18. Cover.
19. Refrigerate at least 4 hours.
20. Store leftovers in refrigerator.
Title: Irish Cream Cake
Ingredients:
- 1 instant chocolate pudding mix
- 4 canola oil
- 3/4 water
- 1/8 Baileys Irish Cream
- 1/2 vodka
- 1/4 eggs
- 4
Instructions:
1. Preheat oven to 350°F.
2. Combine cake mix, pudding mix, oil, water, vodka, Bailey's and eggs in a bowl, beat until smooth.
3. Pour into greased and floured 10 inch bundt pan.
4. Bake 40 to 50 minutes or until done.
5. Cool completely and invert onto a serving plate.
6. Mix a little powdered sugar and a little Bailey's and drizzle over the top.
7. Enjoy.
Title: Zucchini Cupcakes
Ingredients:
- 3 eggs
- 1 1/4 sugar
- 1/2 canola oil
- 1/2 vanilla extract
- 1 all-purpose flour
- 2 1/2 ground cinnamon
- 2 baking powder
- 2 baking soda
- 1 salt
- 1 ground cloves
- 1/4 zucchini
- 1 1/2 brown sugar
- 1 butter
- 1/2 2% low-fat milk
- 1/4 vanilla extract
- 1 confectioners' sugar
- 1 1/2 - 2
Instructions:
1. In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
3. For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
4. Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes and enjoy!
Title: Besan Ladoos for Lynda Clark
Ingredients:
- 4 gram flour
- 2 sugar
- 3 ghee
- 3/4 milk
- 1/4 cardamom powder
- 1/2 cashews
Instructions:
1. Mix the milk and 1/4 cup ghee with the gram flour in a mixing bowl.
2. Use your fingers to mix.
3. Cover and set aside for half an hour.
4. Chop nuts or break them to fine pieces.
5. Heat the rest of the ghee in a wok.
6. Now (after 30 minutes are up), fry the gramflour in the ghee for 5-7 minutes.
7. Break the whole lump of gramflour into smaller pieces.
8. Keep stirring CONTINUOUSLY (at this stage it will be sizzling and bubbly).
9. Add sugar, nuts and cardamom powder.
10. Mix well.
11. Switch off flame.
12. Transfer mixture to a plate and spread out mixture so as to allow it to cool faster.
13. After 10 minutes when the mixture is still warm but has cooled down a bit, make into even sized balls.
14. Store in an airtight container.
Title: Apple Bourbon Bundt Cake
Ingredients:
- 1 unsalted butter
- 2 1/2 all-purpose flour
- 1/2 Bourbon
- 1/2 candied ginger
- 1 3/4 brown sugar
- 4 eggs
- 2 baking powder
- 1 baking soda
- 2 ground cinnamon
- 1 salt
- 1/2 nutmeg
- 1 sour cream
- 1 vanilla extract
- 1 1/2 lemon zest
- 2 roasted pecan
- 1 granulated sugar
- 1/2
Instructions:
1. PREPARATION.
2. Heat the oven to 325 degrees. Grease and flour a 12-cup bundt pan. In a small bowl, combine 3 tablespoons bourbon and the candied ginger. Let stand 10 minutes.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat together the brown sugar and remaining butter on medium-high speed, until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time, until incorporated.
4. In a separate bowl, whisk together the remaining flour with the baking powder, baking soda, cinnamon, salt and nutmeg. In a separate bowl, whisk together the sour cream and vanilla. Pour in the bourbon from the ginger mixture (reserve ginger) and whisk until smooth. Stir in zest.
5. With the mixer on medium speed, add the dry mixture and sour cream mixture to the wet mixture in three additions, alternating between the two. Fold in the ginger, apples and pecans. Scrape the batter into the prepared pan. Bake until the cake is golden brown and a skewer inserted into the cake comes out dry, about 1 hour 10 minutes. Cool in the pan 20 minutes, then run a paring knife around the sides of the pan to release the cake; cool, flat side down, on a wire rack.
6. While the cake cools, combine the 1/2 cup granulated sugar and 1/2 cup whiskey in a small saucepan. Over low heat, gently stir until the sugar dissolves. Stir in the lemon juice and take off the heat.
7. While the cake cools, make 10 slits on top with a paring knife and pour half the bourbon-sugar mixture on the still-warm cake. When the cake is fully cool, flip it and pour the rest of the glaze on the other side, then flip again to serve.
Title: Vanilla Pound Cake*
Ingredients:
- 1 powdered sugar
- 1 butter
- 3 eggs
- 1 vanilla
- 1/2 flour
- 2 baking powder
- 1/2 salt
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Cream sugar and butter for 3 minute or until pale and fluffy. Beat in eggs 1 at a time, and then the extracts.
3. In a seprate bowl sift the remaining ingredients and slowly beat into the mix.
4. Pour into a greased loaf pan, and bake until a tooth pick inserted in center comes out clean.
Title: Granny's Rice Pudding
Ingredients:
- 3 cooked rice
- 2 eggs
- 1 1/4 sugar
- 1 milk
- 2 flour
- 1/4 margarine
- 1 vanilla
- 1/4 sugar
- vanilla
Instructions:
1. Preheat oven to 450.
2. Beat yolks of eggs. Add other ingredients except for egg whites. Mix well.
3. Pour into buttered casserole dish. Bake for 45 minutes.
4. Beat egg whites with sugar and vanilla until peaks form.
5. Add to baked pudding and brown under broiler.
Title: Triple Chocolate Fantasy Cake
Ingredients:
- 18 1/4 water
- 1 1/3 eggs
- 1/2 walnuts
- 3 butter
- 1/2 chocolate chips
- 1/4 butter
- 12 walnuts
- 2 white chocolate
- 1/4 shortening
- 3
- 1
Instructions:
1. Preheat oven 350 degrees Fahrenheit.
2. Grease and flour a 10 inch bundt pan.
3. Mix cake mix, water, oil, eggs, and ground walnuts.
4. Pour into pan.
5. Bake until done, 45 minutes.
6. Cool in pan for 25 minutes; invert; cool completely.
7. CHOCOLATE GLAZE:
8. Combine butter and chocolate chips in microwave until melted; stir; glaze will be thick.
9. Pour over cake.
10. Sprinkle with chopped walnuts.
11. WHITE CHOCOLATE GLAZE:
12. Mix white chocolate and shortening in microwave.
13. Pour over chocolate glaze.
Title: Tiramisu Dip
Ingredients:
- 12 mascarpone cheese
- 8 ricotta cheese
- 1/2 granulated sugar
- 2 marsala
- 2 Kahlua
- 1 cocoa powder
- 1/2 bittersweet chocolate
Instructions:
1. Place mascarpone in a stand mixer fitted with a whisk attachment and whip on low speed until smooth, about 30 seconds.
2. Add ricotta, sugar, espresso, and Marsala or Kahlúa.
3. Increase speed to high and beat until stiff peaks form, about 3 minutes.
4. Transfer to a shallow 1-quart serving dish and dust with cocoa powder, then sprinkle chocolate over cocoa.
5. Serve with fresh fruit, ladyfingers, cookies, tea biscuits.
Title: Loaded Peanut Butter Balls
Ingredients:
- 2 peanut butter
- 1 butter
- 2 confectioners' sugar
- 1 peanuts
- 3 chocolate
- 4
Instructions:
1. In a glass mixing bowl, melt butter in the microwave. Whisk or beat into peanut butter. Carefully add powdered sugar a little at a time until combined. Stir in the peanuts and rice crispies. Once all ingredients are combined, place the bowl in the fridge for about a half hour to chill.
2. Remove chilled mixture from fridge and using a small ice cream scoop, scoop out balls of peanut butter onto a cookie sheet lined with wax paper. Place tray in freezer to set an additional 30 minutes.
3. After balls have chilled about 25 minutes, break up your chocolate in a microwave safe bowl and melt at full power in the microwave stirring after 30 seconds and then every fifteen seconds until melted and smooth.
4. Should take 1 - 1.5 minutes.
5. Remove pan from freezer and dip each peanut butter ball into the melted chocolate coating completely. Place the coated ball back on the tray and continue with each one. Once the tray of peanut butter balls are covered, place the tray back into the fridge for a couple minutes for the chocolate to set.
Title: Creatan Eastern Cookies
Ingredients:
- 3 -4 eggs
- 1/2 salt
- 1 butter
- 1 1/2 margarine
- 1 sugar
- 2 milk
- 1 vanilla
- 6 flour
- 1 baking powder
- 1 sesame seeds
- sugar
- egg
Instructions:
1. Separate yolk from whit eggs.
2. Beat white eggs with salt very well to “snow”.
3. Beat butter (or margarine), sugar and yolks until soft and light.
4. Incorporate the beaten white eggs.
5. Milk with orange blossom and vanilla (or grated orange peel) together.
6. Add the flavored milk to the egg mixture.
7. Incorporate slowly the flour mixed with baking soda.
8. Work until soft, but not sticky. If necessary add some flour.
9. Spread the mixture over the dough and decorate with reserved flowers.
10. Take one teaspoon dough and roll it (not thicker than a pencil) and shape it as you like-.
11. Place on baking foil and bake them 12 minutes at 180°C/350°F or until golden.
12. With this quantity I got 4 baking molds of them.
13. Note: You can paint the cookies with some beaten egg or you can roll them in sugar or in sesame seeds.
14. Variation: add to the dough cinnamon or chocolate powder.
Title: Vanilla Pudding Dessert
Ingredients:
- 2 3/4 milk
- 1 vanilla instant pudding mix
- 1 sweetened condensed milk
- 1 Cool Whip
- 4 fresh strawberries
- 3
Instructions:
1. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 15 minutes.
2. Fold in condensed milk.
3. Set aside 1 tablespoon whipped topping and 2 tablespoons wafer crumbs.
4. Fold remaining whipped topping into pudding.
5. In a 2 quart serving bowl, layer a third of the strawberries, wafer crumbs and pudding mixture. Repeat layers twice. Sprinkle with reserved wafer crumbs; top with reserved whipped topping.
6. Refrigerate until serving.
Title: Baked Fruit à La Mode
Ingredients:
- 1 strawberry
- 2/3 blueberries
- 2 plums
- 1 sugar
- 2
- 1/2
- 2
Instructions:
1. Preheat oven to 375°F
2. Combine all ingredients, except.
3. frozen yogurt, in a baking dish.
4. Bake 15-20 minutes or until.
5. fruit softens.
6. Serve warm with frozen yogurt.
Title: Chock-Full-Of-Chips Toll House-Style Drop Cookies
Ingredients:
- 1 unsalted butter
- 3/4 brown sugar
- 2 brown sugar
- 1 egg
- 2 vanilla extract
- 1/2 salt
- 2 unbleached all-purpose flour
- 1 unbleached all-purpose flour
- 1 1/2 - 2 bittersweet chocolate chips
Instructions:
1. Position a rack in the middle of oven; preheat to 350°.
2. Grease several large baking sheets or coat with nonstick cooking spray, or line with baking parchment.
3. In a large bowl, vigorously stir the brown sugar into the butter until well blended, mashing out any sugar lumps with the back of a spoon.
4. Vigorously stir in the egg, vanilla, and salt until the mixture is well blended.
5. Stir in the 2 cups plus 1 tablespoon flour and morsels just until evenly incorporated.
6. If the dough is very soft, stir in 1 more tablespoon flour.
7. Drop the dough by heaping 1 tablespoons, spacing about 2 1/2 inches apart on the baking sheets (alternately, scoop up balls of dough using a 1 1/2-inch diameter spring-loaded scoop).
8. With greased fingertips, pat down the tops to even the mounds slightly.
9. Bake one sheet at a time for 8-12 minutes or until the cookies are barely tinged all over and slightly darker at the edges.
10. Rotate the pans from front to back about halfway through if needed for even browning.
11. Transfer the baking sheets to wire racks; let stand until the cookies firm up slightly, about 3 minutes.
12. Using a wide spatula, transfer the cookies to the wire racks; let cool completely before packing airtight.
Title: Amy's Apple Cake
Ingredients:
- 4 apples
- 2 sugar
- 1/2 eggs
- 2 vanilla extract
- 2 all-purpose flour
- 2 baking soda
- 2 ground cinnamon
- 2 salt
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix apples and sugar.
3. Add oil, eggs and vanilla.
4. Stir.
5. Add flour, soda, cinnamon and salt and stir.
6. Bake in a greased 9x13 pan at 350 for 50-60 minutes.
Title: Hot Fudge Pudding Cake (Vegan)
Ingredients:
- 1 1/4 sugar
- 1 all-purpose flour
- 7 baking powder
- 2 salt
- 1/4 soymilk
- 1/2 margarine
- 1/3 vanilla extract
- 1 1/2 brown sugar
- 1/2 hot water
- 1 1/4
Instructions:
1. Preheat oven to 350°F.
2. In medium mixing bowl, combine 3/4 cup sugar, flour, 3 Tbsp cocoa, baking powder, and salt.
3. Blend in the milk, vanilla, and margarine; beat until smooth.
4. Spread batter into a square pan 8x8x2 or 9x9x2. This cake does not rise, but it bubbles, so be sure your pan height is tall enough or you will have chocolate burning all over your oven.
5. In a separate small bowl, mix remaining 1/2 cup sugar, brown sugar, and remaining 4 Tbsp cocoa; sprinkle mixture evenly over batter.
6. Pour hot water over the top; do not stir.
7. Bake for 40 minutes or until center is almost set. (It will look kind of like a cobbler).
8. Let stand 15 minutes; spoon into bowls, spooning sauce from bottom of pan over the top.
Title: Peach Pecan Upside-Down Cake
Ingredients:
- 1/2 - 2/3 pecan halves
- 4 unsalted butter
- 1/4 light brown sugar
- 2 dark corn syrup
- 2 Bourbon
- 3 all-purpose flour
- 3/4 cornstarch
- 1/4 baking powder
- 1 salt
- 1/8 eggs
- 4 granulated sugar
- 3/4 vanilla extract
- 1/2 unsalted butter
- 1
Instructions:
1. Heat oven to 350 degrees. Butter 10-inch round cake pan.
2. Make topping: Place pecans in small baking pan and toast in oven until fragrant, about 10 minutes. Let cool.
3. Melt butter in small saucepan over medium-high heat. Stir in brown sugar, corn syrup, and bourbon. Heat to boiling and boil, stirring constantly, until thickened to consistency of syrup, about 5 minutes. Pour into prepared pan. Cut peaches into 1/2-inch-thick slices and arrange in concentric circles on syrup. Arrange pecans decoratively between peaches.
4. Make cake batter: Sift flour, cornstarch, baking powder, and salt together into mixing bowl.
5. Beat eggs and sugar together in mixer bowl on medium-high speed until thick and doubled in volume.
6. Mix vanilla and melted butter in small bowl. Stir large spoonful of egg mixture into butter mixture, then gently fold back into egg mixture. Using rubber spatula, gently fold in flour mixture 1/4 cup at a time. Pour batter evenly over peaches.
7. Bake until cake is golden and center springs back when lightly pressed, 30-35 minutes. Immediately run table knife around edge of cake and invert onto serving plate. Serve.
Title: Almond Cakes
Ingredients:
- 3 unsalted butter
- 1/2 unsalted butter
- 3 all-purpose flour
- 1/8 all-purpose flour
- 1/4 salt
- 2 granulated sugar
- 1/4 almond paste
- 1 pure vanilla extract
- egg
- confectioners' sugar
Instructions:
1. 10Special equipment: 12 (1/8-cup) barquette molds or a mini-muffin pan with 12 (1/8-cup) muffin cups preparation.
2. Put oven rack in upper third of oven and preheat oven to 400°F Brush molds with melted butter and lightly dust with flour, knocking out excess flour.
3. Stir together flour (3 tablespoons) and salt in a small bowl.
4. Beat together softened butter and granulated sugar in a bowl with an electric mixer at high speed until pale and fluffy. Beat in almond paste and vanilla until combined well, then beat in egg until combined. Reduce speed to low and add flour mixture, mixing until just combined.
5. Divide batter among molds or muffin cups, spreading evenly, then transfer to a baking sheet (not necessary if using muffin pan).
6. Bake cakes until just firm and edges are golden, about 15 minutes. Turn cakes out onto racks and cool completely, about 5 minutes. Turn cakes right side up and dust tops with confectioners sugar just before serving.
7. Cooks' note: Cakes can be made 1 day ahead and cooled completely, uncovered, then kept in an airtight container at room temperature.
Title: Chocolate Chocolate Chip Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 1 water
- 3/4 eggs
- 3/4 chocolate chips
- 3
- 8
Instructions:
1. Mix all ingredients EXCEPT chocolate chips with a mixer.
2. Add in chocolate chips and stir to distribute.
3. Spray a bundt pan with cooking spray.
4. Pour batter into pan and bake 325 degrees for approximately 1 hours.