lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Cake With Maple Frosting
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 ground cinnamon
- 1/2 nutmeg
- 1/2 ground cloves
- 1/2 salt
- 3/4 unsalted butter
- 1 1/2 granulated sugar
- 3 eggs
- 1/2 buttermilk
- 2 granny smith apples
- 1/2 pure maple syrup
- 1 unsalted butter
- 1/4 heavy cream
- 1/2 vanilla extract
- 1/2 powdered sugar
- 2 1/2
Instructions:
1. Preheat oven to 350.
2. Butter the bottom and sides of 9x13 inch baking pan.
3. Sift together the flour, baking powder, baking soda and other spices including salt and set aside.
4. In a large bowl combine the butter and granulated sugar. Beat on medium speed until light and fluffy, 3-4 minutes. Beat in eggs one at a time.
5. Using a rubber spatula gently fold in one third of flour mixture until fully incorporated. Gently, or the cake will be tough. Fold in 1/2 the buttermilk. another 1/3 of flour, then remaining buttermilk continuing to fold gently after each addition. Add remaining flour, apples the apples and nuts, if using.
6. Spread batter in prepared pan. Bake 35-40 minutes, watch closely DO NOT OVER BAKE.
7. Transfer to a wire rack and cool for at least 20 minutes.
8. To make the frosting, simmer the maple syrup in a sauce pan until it reduces by half, about 20 minutes. Remove from heat and add butter. Stir until incorporated and add vanilla and cream. Stir powdered sugar into mixture and beat with a wire whisk until smooth. Let it cool completely before pouring over the cooled cake.
Title: Chocolate Banana and Strawberry Mousse
Ingredients:
- 1 banana
- 1 fresh strawberries
- 1 Equal sugar substitute
- 1 sugar substitute
- 3 salt
- 2 vanilla extract
- 1/4
- 1
Instructions:
1. Combine chocolate, 1/4 cup of the milk and the sugar in top of a double boiler (chill remaining milk in the freezer).
2. Cook and stir over simmering water until chocolate melts. Pour a small amount of hot chocolate over egg yolks and beat well. Pour egg mixture into chocolate mixture on top of double boiler. Stir in salt. Cook and stir over hot water until mixture thickens. Cool completely.
3. Scrape cold milk into mixing bowl and beat until very stiff. Fold chocolate mixture into stiffly beaten milk. Fold in vanilla, banana and strawberry slices. Spoon into mold, freezer tray or individual cups and freeze until firm.
Title: Chocolate Kahlua Snowballs
Ingredients:
- 1/3 Kahlua
- 2 light corn syrup
- 1 instant coffee granules
- 1 powdered sugar
- 3/4 powdered sugar
- 3/4
Instructions:
1. Combine first 3 ingredients; let stand 5 minutes. Stir until coffee granules dissolve.
2. Combine cookie crumbs, 3/4 cup powdered sugar, and almonds; stir well. Pour coffee mixture over crumb mixture, stirring well.
3. Shape into 1-inch balls; roll in powdered sugar twice to coat well. Store in airtight container up to 1 week.
Title: Godiva Frozen Chocolate Turtle Pie
Ingredients:
- 1 1/4 pecans
- 1 unsalted butter
- 4 vanilla ice cream
- 1 pecans
- 5 light brown sugar
- 1/2 unsalted butter
- 1/4 light corn syrup
- 2 heavy cream
- 2 vanilla extract
- 2 dark chocolate
- 1 heavy cream
- 4 1/2 light corn syrup
- 1/3 heavy cream
- 1 granulated sugar
- 3/4 vanilla extract
- 1
Instructions:
1. MAKE THE CRUST:.
2. In medium bowl, stir together wafer crumbs, pecans and butter with fork until mixture is well combined.
3. Press mixture onto bottom & up sides of 9" glass pie plate.
4. Freeze for 30 minutes or until firm.
5. MAKE THE ICE CREAM FILLING:.
6. Spread half of softened ice cream into prepared pie shell.
7. Top with chopped chocolate candies and pecans.
8. Spread with remaining ice cream.
9. Cover pie with plastic wrap and freeze while preparing caramel layer.
10. MAKE THE CARAMEL LAYER:
11. In small, heavy saucepan over medium heat, stir together brown sugar, butter and corn syrup.
12. Heat for 2-3 minutes, stirring constantly, until sugar is dissolved and mixture is boiling.
13. Remove pan from heat and whisk in cream and vanilla until blended.
14. Let mixture cool to room temperature.
15. Spoon caramel mixture over ice cream layer in pie shell, covering it completely.
16. Freeze pie for 20 minutes, until caramel layer is set.
17. MAKE THE CHOCOLATE GLAZE:.
18. Place chocolate in medium bowl.
19. In heavy, medium saucepan, heat cream and corn syrup over medium heat until mixture comes to boil.
20. Pour hot cream mixture over chocolate.
21. Let stand for 30 seconds to melt chocolate.
22. Gently whisk until smooth.
23. Let cool for 5 minutes or until slightly thickened.
24. Remove pie from freezer and pour glaze over top of caramel layer, covering it completely.
25. Freeze pie until ready to serve.
26. GARNISH THE PIE:.
27. Beat cream, sugar and vanilla in chilled, medium bowl, using hand-held electric mixer to stiff peaks.
28. Place whipped cream into pastry bag fitted with large star tip (such as Ateco #7).
29. Pipe cream around top edge of pie.
30. Garnish with chopped chocolate candies.
31. Serve immediately.
Title: Bahamian Guava Duff
Ingredients:
- 12 -15 guavas
- 3 flour
- 4 baking powder
- 1/2 salt
- 1/4 sugar
- 1/4 butter
- 1/4 eggs
- 2 vanilla
- 2 granulated sugar
- 1 butter
- 1 eggs
- 2 rum
- 1
Instructions:
1. Peel and core guavas. Rub cores through sieve to obtain some of the pulp, and mix with cut up guavas. Add sugar to taste.
2. Beat butter, Crisco with sugar, then beat in egg yokes.
3. Sieve flour, baking powder and salt and fold into butter/egg mixture. Add vanilla.
4. Divide dough in 3 balls. Refrigerate 1/2 hour until firm.
5. Spread out each of the balls on a piece of foil; cover with Guava. Starting at one end, fold into roll.
6. Cover with foil, place in baking bag and seal. Boil 1 hour in large pot with hot water. Slice and serve warn with Sauce.
7. FOR SAUCE: Beat egg whites in dish until foamy. Cream butter and sugar in a separate dish until sugar has dissolved. Gradually add egg whites and vanilla and continue beating till smooth. Add to top of warn Guava Duff when serving.
Title: Sour Cream Topping Cheese Cake
Ingredients:
- 10 graham crackers
- 1/2 sugar
- 1 cinnamon
- 1/4 butter
- 1 Philadelphia Cream Cheese
- 2 eggs
- 1/2 sugar
- 3/4 vanilla
- 1 sour cream
- 1/4 sugar
- 1 vanilla
Instructions:
1. Make crust: press into round cake pan and refrigerate.
2. Make filling: Beat until smooth and pour into crust.
3. Bake 12 minute at. 375 deg. Cool 15 minute.
4. Make topping: Pour over top and bake 6 minute at 475 deg. Let cool then.
5. refrigerate.
Title: Emma's Pound Cake
Ingredients:
- 3 1/2 flour
- 1 baking powder
- 1/4 salt
- 1 butter
- 1/2 shortening
- 3 sugar
- 1 egg
- 1 1/4 milk
- 1 sherry wine
- 2 vanilla
Instructions:
1. Sift together flour, baking powder and salt.
2. Cream together butter, shortening and sugar until light and fluffy.
3. Add eggs and mix well.
4. Add flour mixture alternately with milk.
5. Stir in Sherry and vanilla and mix well.
6. Bake at 325 degrees in a greased and floured 10" tube pan for 1 hour and 30 - 40 minutes until a toothpick comes out clean.
7. Cool in pan for 20 minutes before removing.
Title: Balsamic Strawberries
Ingredients:
- 1 honey
- 2 fresh strawberries
- 1 fresh basil
- of fresh mint
Instructions:
1. Add vinegar and honey to a small to medium sized container.
2. Whisk together until well combined.
3. Add strawberries and toss until well coated.
4. Cover and refrigerate for 30 minutes.
5. Toss berries again and transfer to a pretty glass or serving bowl and garnish with basil or mint.
Title: Light Baked Rice Pudding
Ingredients:
- 3 egg
- 1 skim milk
- 1 1/2 sugar
- 1/4 vanilla
- 1 cooked rice
- 2/3 raisins
- 2 ground cinnamon
- 1/4
Instructions:
1. In a medium mixing bowl, combine the egg whites, egg, milk, sugar, and vanilla. Beat till well combined but not foamy. Stir in the cooked rice, raisins, and if desired, orange peel. Sparay a 1 1/2 qt casserole with nonstick spray. Pour the egg mixture into the casserole. Place the casserole in a baking pan; add boiling water to the baking pan to a depth of 1 inch.
2. Bake uncovered, in a 325 oven for 45 to 55 min or till just set, stirring after 35 minutes. Serve warm or chilled. If desired, sprinkle with ground cinnamon.
Title: Another Chewy Brownie Recipe
Ingredients:
- 6 butter
- 8 bittersweet chocolate chips
- 3/4 sugar
- 1 vanilla
- 2 eggs
- 1/4 flour
- 1 hazelnuts
- pecans
Instructions:
1. Preheat the oven to 350 degrees.
2. Line a 9-inch square pan with 2 lengths of foil, positioning the sheets perpendicular to each other and allowing the excess to extend beyond the edges of the pan.
3. Lightly grease the foil with nonstick cooking spray.
4. In a medium saucepan, melt the butter, then add the chocolate and stir over low heat until the chocolate is melted and smooth.
5. Remove from the heat and stir in the sugar and vanilla until combined.
6. Beat in the eggs one at a time.
7. Add the flour and stir vigorously for 1 full minute, until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan.
8. Be sure to mix for the full minute and to stir the mixture vigorously.
9. Stir in the chopped nuts, if using.
10. Scrape the batter into the prepared pan and bake until the center feels almost set, about 30 minutes. Don’t over bake.
11. Let cool completely in the pan before lifting out the foil or parchment to remove the brownies.
12. Cut into small squares.
Title: Iced Passion Fruit Platter
Ingredients:
- 1 papaya
- 1 mango
- 1 pineapple
- 4 kiwi fruits
- 1 melon
- 4 passion fruit
- 150 orange, zest of
- 1/2 icing sugar
- 2
- 5
Instructions:
1. For the passion fruit cream, cut the passion fruit in half and scoop out the pulp into a bowl.
2. Whip the cream, orange zest and icing sugar into soft peaks and then gradually whisk in the orange juice, yogurt and passion fruit pulp so that the mixture remains softly whipped. Spoon the mixture into a small serving bow, cover and chilli in fridge.
3. Cut the fruits into 1 portion pieces. Place on a tray and cover. Put in the fridge until just before you are ready to serve.
4. Arrange the chilled fruits attractively on a large ice filled platter around the bowl of passion fruit cream.
Title: The Best Whipped Shortbread
Ingredients:
- 1 salted butter
- 1 icing sugar
- 1/2 cornstarch
- 3 all-purpose flour
- 1 pure vanilla extract
Instructions:
1. Sift all dry ingredients.
2. Using a stand mixer, cream butter and icing sugar. Add vanilla.
3. Sift flour and cornstarch together and slowly add to mixing bowl.
4. Mix on high speed for 10 minutes.
5. Chill until slightly firm'.
6. Roll into small balls, put on parchment lined baking sheets and flatten a bit with two fingers. Add half a cherry on each cookie for decoration.
7. Bake at 325* for 15-20 minutes until lightly browned.
8. Carefully place on cooling rack.
Title: Chocolate Lava Cakes
Ingredients:
- 7 bittersweet chocolate
- 14 unsalted butter
- 1 table salt
- 1/2 pure vanilla extract
- 4 eggs
- 4 confectioners' sugar
- 1 1/2 all-purpose flour
- 3/4
Instructions:
1. Preheat oven to 425°F Spray a 6-cup muffin tin (3" diameter cups) with non-stick spray.
2. Place chocolate, butter and salt in the top of a double boiler (or in a heatsafe bowl over a pot of boiling water). Stir occasionally until fully melted and smooth. Remove from heat.
3. In another bowl, beat vanilla, eggs and egg yolks. Add chocolate mixture, one spoonful at a time, whisking constantly, until the egg mixture is quite warm. Scrape egg mixture into chocolate mixture and whisk until fully blended. Stir in confectioner's sugar and flour; fold with spatula until just barely combined. Be careful not to over mix.
4. Divide batter evenly amongst 6 prepared cups. Bake in preheated oven 7-8 minutes (cake will appear underbaked and the center will be quite wet). Remove from oven and serve immediately.
Title: Mr. Goodbar Frosting
Ingredients:
- 2 white sugar
- 2 cocoa powder
- 3/4 evaporated milk
- 1 pure vanilla extract
- 2 crunchy peanut butter
- chunky peanut butter
Instructions:
1. Combine sugar, cocoa and milk in a medium saucepan.
2. Bring to a boil and cook for 3 minutes, whisking constantly.
3. Remove form heat.
4. Whisk in Vanilla.
5. Stir in Peanut Butter.
6. Mix well.
7. Spread while still fairly warm on a cooled sheet cake.
8. Let cool completely.
9. This is a thick, fudgy type frosting.
Title: Italian Cannoli Filling or Dip
Ingredients:
- 2 ricotta cheese
- 1 1/3 powdered sugar
- 1 orange zest
- 1 vanilla extract
- 1/2
Instructions:
1. Zest the orange and mix all ingredients in a mixing bowl.
2. Mix on high speed for one minute scraping the bowl once or twice.
3. Put the filling in a gallon sized zipper bag in the refrigerator for one hour or longer. Overnight works well.
4. Fill in cannoli shells by cutting a corner off the zipper bag and gently squeezing into one end of the cannoli shell, repeat on the other end.
5. You can also serve on cookies or as a dip.
Title: Grandma's Chocolate Fudge Frosting
Ingredients:
- 1/3 butter
- 1/3 milk
- 1 1/2 sugar
- 6 chocolate chips
- 1 vanilla
Instructions:
1. Boil milk, sugar and butter for 1 minute. Remove from heat and add chocolate chips & vanilla. Pour over cooled chocolate cake.
2. * Visit my other recipes for the best ever chocolate cake!
Title: Chocolate Dip Cappuccino Shortbread
Ingredients:
- 4 instant coffee
- 1 butter
- 1/2 sugar
- 1/2 vanilla
- 1 3/4 flour
- 1/4 cornstarch
- 4
Instructions:
1. Put instant coffee in a small dish and grind fine with the back of a spoon.
2. Mix coffee, butter and sugar.
3. Add vanilla.
4. Sift dry ingredients then add to the butter mixture.
5. Shape into bean shapes and score lightly down the back of each cookie with a butter knife.
6. Bake 325°F for about 15 minutes or until the edges just start to brown.
7. Let cool and dip end in melted chocolate.
8. Place on a cookie sheet covered with wax paper and set in the freezer for about 5 minutes to set the chocolate.
9. Enjoy.
Title: Cora's World Famous Chocolate Chip Cookies!
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 1 baking powder
- 1 baking soda
- 3 1/2 flour
- 1
- 1/3
Instructions:
1. Preheat oven to 350°.
2. Mix butter and sugars until well blended.
3. Add eggs and vanilla; mix well.
4. Add baking powder and baking soda directly into the butter mixture and mix VERY WELL!.
5. Stir in the flour- mixture will be thick, use your hands to mix if needed.
6. Mix in chips and nuts, if desired.
7. You can roll balls of dough into small balls for a prettier cookie, but in my opinion- the texture is better if you just drop on cookie sheet in globs.
8. Bake at 350° for 10-12 minutes or until golden.
Title: Berry Slump
Ingredients:
- 4 butter
- 4 granulated sugar
- 4 self-raising flour
- 2 eggs
- 1 milk
- 2 vanilla extract
- 600 frozen mixed berries
- 2 granulated sugar
- 1
Instructions:
1. In a food processor, whiz together the butter, 4 oz. sugar, flour, eggs, milk and 1 teaspoons vanilla extract until smooth.
2. Lightly grease a 7" x 11" oblong baking dish and add the frozen berries.
3. Sprinkle with the 2 tablespoons sugar and the remaining vanilla extract.
4. Dollop over the cake mixture, then smooth over with the back of a spoon to cover the fruit.
5. Make a little dip in the middle of the mixture to ensure it cooks evenly throughout.
6. Scatter the almonds over the cake mixture.
7. Heat the oven to 425 degrees F and cook for 45 minutes, until the fruit is hot and the cake is cooked through.
8. Serve warm with custard or ice cream.
Title: Rocky Road Cupcakes
Ingredients:
- 1 mini marshmallows
- 1 1/2 chocolate chips
- 1 walnuts
- 1/2
Instructions:
1. Heat oven to 350*.
2. Prepare cake mix as box directs.
3. Add remaining ingredients to batter.
4. Blend well.
5. Fill muffin cups 3/4 full.
6. Bake for 22 minutes or until pick comes out clean.
7. Cool in pan.
Title: Homemade Soft Oreo Cookies
Ingredients:
- 1 butter
- 1/2 eggs
- 2
Instructions:
1. Mix all ingredients together. It is very thick.
2. Scoop out in balls on ungreased cookie sheet.
3. Bake 350°F for 10 minutes. (it may not look done but it is).
4. Cool 10 minutes. When cool, spread vanilla cream frosting in between two cookies to make a sandwich.
5. Variations: add chocolate chips to batter. Mint chips are great.
6. Use ice cream instead of frosting to make fantastic ice cream sandwiches.
7. Can also be used as a base for a cookie hot fudge sundae.
Title: Cajun Gingerbread
Ingredients:
- 2 eggs
- 3/4 dark brown sugar
- 3/4 light molasses
- 3/4 butter
- 2 1/2 all-purpose flour
- 2 ground ginger
- 1 1/2 ground cinnamon
- 1/2 ground cloves
- 1/2 ground nutmeg
- 1/2 baking soda
- 1/2 salt
- 1 boiling water
- 1 pecans
Instructions:
1. Beat eggs, brown sugar, molasses and melted butter together.
2. Mix together dry ingredients and add with the boiling water to first mixture.
3. Beat well, then pour into a well greased 13x9x2 inch baking pan.
4. Bake in preheated oven at 350F for 35 minutes.
Title: Silver Dollar City's Famous Ginger Cookie
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 1/2 salt
- 1/2 ground cloves
- 3/4 shortening
- 1 sugar
- 2 molasses
- 1 egg
Instructions:
1. Preheat oven to 350 degrees.
2. In mixing bowl, sift flour, soda, ginger, cinnamon, and salt. Set aside.
3. In second mixing bowl cream shortening and sugar until fluffy.
4. Add the molasses and egg. Beat the mixture for one minute.
5. Add the flour mixture and mix at low speed until combined.
6. Shape dough into 1-1/2 inch balls, then roll in small bowl of additional sugar.
7. Bake on greased cookie sheet, 3 inches apart, at 350 degrees for 15 minutes, or until light brown on bottom.
8. Transfer to cooling rack.
Title: Vanilla Bean Cheesecake (Lowfat)
Ingredients:
- 1 low fat cottage cheese
- 1/2 ricotta cheese
- 4 yogurt
- 1/2 eggs
- 1 1/2 sugar
- vanilla extract
Instructions:
1. Preheat oven to 325°F.
2. Blend all ingredients in blender just until smooth.
3. Pour into lightly buttered 9” square pan.
4. Place in pan of hot water and bake 40 min or til set.
5. Let cool and chill.
6. NOTE: The original recipe called for a 1-inch piece of vanilla bean, scraped. I substituted vanilla extract for the vanilla bean but kept "Vanllla Bean" in the recipe title.
Title: High Altitude Angel Food Cake With Variations
Ingredients:
- 1 cake flour
- 1 sugar
- 1 3/4 salt
- 1/4 cream of tartar
- 2 vanilla
- 1/2 sugar
- 1/2
Instructions:
1. Preheat oven to 400°F.
2. Sift flour and 1 cup sugar together three times.
3. Place 1 3/4 cups egg whites, salt, and cream of tartar into mixing bowl and beat at high speed until fairly stiff (not stiff peak).
4. Slowly add 1/2 cup sugar, close to beater.
5. Add almond extract and vanilla.
6. Beat until quite stiff but not dry.
7. Add sifted sugar-flour mixture by fourths.
8. Mix on low speed 10 seconds after each of first three additions and 20 seconds after last addition.
9. Scrape down sides constantly during this mixing.
10. Pour batter into a 10-inch, ungreased tube pan.
11. Bake approximately 30 minutes.
12. Remove from oven and cool in inverted pan.
13. Altitude Adjustments:
14. 7,500 ft: Increase flour to 1 cup plus 2 tablespoons Reduce the 1 cup of sugar to 3/4 cup plus 2 tablespoons.
15. 10,000 ft: Increase flour to 1 1/4 cups. Reduce the 1 cup of sugar to 3/4 cup. Increase the baking temperature to 425°.
16. Variations:
17. Chocolate Angel Food Cake: Substitute 1/4 cup sifted cocoa for 1/4 cup cake flour in step 2 . Omit almond extract and increase vanilla to 1 1/2 teaspoons.
18. Spice Angel Food Cake: Sift 1/2 tsp nutmeg, 1/4 tsp cloves, and 1 tsp cinnamon with the flour. Omit vanilla and almond extracts.
Title: Pecan Pie Cake
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 water
- 2 pecans
- 2 eggs
- 2 butter
- 1/2 eggs
- 2 milk
- 1 white sugar
- 1 light corn syrup
- 1
Instructions:
1. Preheat the oven to 325 degrees F
2. Reserve 3/4 cup cake mix for second layer. Set aside.
3. For the first layer: In a large bowl, combine 1/2 cup margarine or butter, brown sugar, cake mix (minus 3/4 cup), water, pecans and 2 eggs. Mix well.
4. Spread batter into pan. Bake at 325 degrees F (165 degrees C) for 20 minutes.
5. For the second layer: In a large bowl, combine 1/2 cup butter or margarine, 2 eggs, milk, sugar, corn syrup and Reserved 3/4 cup cake mix.
6. Mix well and pour over first layer.
7. Bake at 325 degrees F for 25 to 30 minutes. Makes 1 - 10x15 inch cake.
Title: The 'real' Better Than Sex Cake (Wonderful)
Ingredients:
- 1 eggs
- 3 water
- 1/3 crushed pineapple
- 1 1/3 sugar
- 4 -8 instant vanilla pudding
- 1 cream cheese
- 2 Cool Whip
- 1 powdered sugar
- 1 coconut
- 3/4
Instructions:
1. Bake cake as directed.
2. While cake is baking mix pinapple and sugar, cook until sugar melts.
3. Poke holes with meat fork while still warm.
4. Spoon hot mixture over warm cake.
5. Cool in refrigerator for several hours.
6. Mix instant pudding according to package directions and spread over cooled cake.
7. Mix cream cheese amd powdered sugar; spread over pudding (a little difficult to spread, keep working with it).
8. Sprinkle desired amount coconut and chopped nuts over top.
9. Keep refrigerated.
Title: Roasted Cinnamon Plums
Ingredients:
- 6 -8 prunes
- 2 brown sugar
- 1 1/2 ground cinnamon
- 1 salt
- 1/2 lemon, zest of
Instructions:
1. Preheat oven at 350 degrees F.
2. Cut the plums in half, and remove the pits.
3. Place the plums in a baking dish, skin-side down, and sprinkle with sugar, and cinnamon, and grate a little lemon zest over the top.
4. Place the baking dish in the oven and roast for about 30 minutes, or until soft.
5. Serve over warm bread that has been buttered or 'buttered and honeyed.'.
Title: Boston Cream Pie
Ingredients:
- 1 flour
- 3/4 sugar
- 1/3 milk
- 6 butter
- 1 1/2 margarine
- 1 1/2 baking powder
- 1/4 vanilla
- 1/4 salt
- 2 baking soda
- 2 eggs
- 1/4 milk
- 3 sugar
- 1/4 cornstarch
- 2 salt
- 1 vanilla
- 2 butter
- 1 margarine
- 1/2 confectioners' sugar
- 1 -3 milk
Instructions:
1. To make cake (if you want to buy a pre-made a 9-inch yellow round cake, you can omit steps 1-6) Preheat oven to 375-degrees F.
2. Grease and flour a 9-inch round cake pan.
3. Mix all ingredients (flour-eggs) at low speed until combined, then mix at high speed for 2 minutes at high speed.
4. Pour in pan.
5. Bake for 25 minutes or until done.
6. Cool on rack for at 10 minutes before removing from pan.
7. Let cool while making custard filling and chocolate glaze.
8. To make filling: Stir all filling ingredients except vanilla (milk-egg yolks) in a 2-quart saucepan over medium-low heat.
9. Cook until filling thickens and boils (20 minutes).
10. Boil one minute then stir in vanilla.
11. Remove from heat.
12. Refrigerate 30 minutes--cool but not completely set.
13. Make glaze while filling is cooling.
14. To make glaze: Melt chocolate and butter over low heat (or heat in microvave).
15. Remove from heat.
16. Beat in sugar an milk with whisk until smooth.
17. To assemble cake: Split cut in half horizontally (you now have two thin 9-inch layers).
18. Place one layer cut side up on plate.
19. Cover with custard filling.
20. Place second layer (cut side down) over filling.
21. Coat top of cake with chocolate glaze.
Title: Melting Moments Cookies
Ingredients:
- 1 butter
- 1/3 confectioners' sugar
- 1/8 salt
- 3/4 cornstarch
- 1 all-purpose flour
- 2 butter
- 1 confectioners' sugar
- 1 half-and-half
- 2
Instructions:
1. In medium mixing bowl, cream butter till light; then gradually add the confectioners' sugar and salt.
2. Beat this mixture thoroughly, about 3 minutes; gradually add the cornstarch and flour and blend well.
3. Form the dough into walnut-sized balls and chill in the refrigerator for 1 hour.
4. Preheat oven to 350°.
5. Transfer the balls to an ungreased cookie sheet and let stand for 20 minutes or until soft, then make a thumprint on top of each to flatten the cookies.
6. Bake for 15-16 minutes or until the cookies are golden on the bottom. Remove to rack to cool.
7. While the cookies cool, make the icing. In a small bowl, combine the butter, confectioners' sugar, almond extract, and half-and-half until creamy.
8. This may be tinted with food coloring.or just left white.
9. Ice the cookies when they are completely cooled.
10. Store in tins, separated in layers by plastic wrap.