lumicero/recipes-ing2inst huggingface dataset:
Title: French Peaches and Cream Éclairs
Ingredients:
- 6 unsalted butter
- 3/4 water
- 1/4 salt
- 3/4 all-purpose flour
- 3 eggs
- 1 sugar
- 1/2 water
- 1/8 salt
- 1/4 unsalted butter
- 2 Bourbon
- 1 dark rum
- 2 nectarine
- 1 1/4 sugar
- 1 heavy cream
- Bourbon
- dark rum
Instructions:
1. Preheat oven to 425°F with rack in upper third. Butter a large baking sheet.
2. PASTRY:
3. Bring butter, water, and salt to a boil in a small heavy saucepan over high heat, stirring until butter is melted. Reduce heat to medium. Add flour all at once and cook, beating with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 30 seconds. Transfer mixture to a large bowl and cool slightly, about 5 minutes. Add eggs 1 at a time, beating well with an electric mixer at high speed after each addition.
4. Transfer mixture to pastry bag and pipe 8 (5-inch-long) strips (about 1 inch wide) onto baking sheet, spacing them at least 1 inch apart.
5. Bake éclairs 15 minutes, then reduce temperature to 400°F and continue to bake until golden, puffed, and crisp, about 15 minutes more (leave oven on). Immediately pierce side of each éclair with tip of a paring knife and return to oven to dry, propping door slightly ajar, 5 minutes. Halve an éclair horizontally: If still moist inside, return éclairs to oven and dry 5 minutes more. Cool éclairs completely on a rack, about 25 minutes.
6. SAUCE:
7. Make caramel sauce while éclairs cool:
8. Heat sugar in a 10-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is a dark amber. Remove from heat and immediately spoon about 1 teaspoon of caramel along top of each éclair, spreading it with back of spoon. Add water and salt to remaining caramel in skillet and simmer, stirring occasionally, until all of caramel is dissolved. Add butter and bourbon, swirling skillet to incorporate. Remove from heat and keep sauce warm, covered.
9. Make filling:
10. Cut peaches into thin wedges and toss with 1 tablespoon sugar. Let stand until sugar is dissolved, about 5 minutes.
11. Meanwhile, beat cream with bourbon and remaining tablespoon sugar using cleaned beaters until it just holds stiff peaks.
12. Assemble éclairs:
13. Halve éclairs horizontally. Put bottom halves of éclairs on plates and top with whipped cream and peaches, then cover with top halves of éclairs. Drizzle plates with caramel sauce.
Title: Simple Vanilla Buttercream
Ingredients:
- 7/8 unsalted butter
- 6 -8 confectioners' sugar
- 1 vanilla extract
- 1/2 milk
Instructions:
1. In a large bowl, beat the butter with an electric mixer for 1 minute.
2. Add 6 cups of confectioners’ sugar, the vanilla, and the milk.
3. Beat on low speed until creamy.
4. Gradually add the remaining confectioners’ sugar, a little at a time, until the frosting is thick and creamy.
Title: Rhubarb Torte
Ingredients:
- 1 flour
- 1/4 butter
- 5 powdered sugar
- 2 eggs
- 1 1/2 sugar
- 3/4 baking powder
- 1/4 salt
- 1/2 vanilla
- 1/4 flour
- 3/4 walnuts
- 2 rhubarb
Instructions:
1. Preheat oven to 350.
2. Mix flour, butter and powdered sugar thoroughly and pat into 9X9in greased baking pan. Bake for 15 minutes.
3. Mix all remaining ingredients except nuts and rhubarb.
4. Fold in nuts and rhubarb.
5. Pour over baked crust and bake 40-45 minutes more.
Title: Refreshing Pina Colada Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 instant coconut cream pudding mix
- 1 1/3 milk
- 2 cream cheese
- 2 crushed pineapple
- 8 Cool Whip
- 2
- 1
Instructions:
1. Bake cake as suggested on box in a large sheet-cake pan.
2. Cool.
3. Combine puddings, milk, and cream cheese and beat with electric mixer.
4. Refrigerate pudding mixture for an hour.
5. Spread pudding mixture on cake then add a layer of drained pineapple.
6. Top with a layer of Cool Whip.
7. Store in fridge.
8. Note: The nutritional info is flawed because I don't know how many servings it makes.
Title: Hold the Margarine Chocolate Chip Cookies
Ingredients:
- 1 eggs
- 4 sugar
- 2 flour
- 4 1/2 vanilla
- 1 baking powder
- 4 chocolate chips
- 1 walnuts
- 150
Instructions:
1. mix wets and dries in separate bowls.
2. mix wets into the dries, then add chocolate chips and optional nuts to the dough.
3. roll into balls and bake on a cookie sheet at 180 degrees Celsius until golden.
Title: Hot Lemon Custard Cakes
Ingredients:
- 1/8 unsalted butter
- 3 eggs
- 1/2 granulated sugar
- 2 all-purpose flour
- 3 lemon zest
- 1/4 fresh lemon juice
- 1 milk
- 1/4 salt
- powdered sugar
Instructions:
1. Preheat oven to 350ºF. Set a kettle of water to boil. Butter six 6-ounce custard cups and place in a dish towel-lined baking dish or roasting pan. (Dish towel prevents cups from sliding when moving the roasting pan.)
2. In a large bowl, whisk egg yolks and sugar until light; whisk in flour. Gradually whisk in lemon juice, then milk and lemon zest.
3. With an electric mixer, beat egg whites and salt until soft peaks form. Add to lemon batter and fold in gently with a whisk (batter will be quite liquid).
4. Divide batter among prepared custard cups, place baking dish in oven and fill with boiling water to reach halfway up sides of cups.
5. Bake until puffed and lightly browned (but pudding is still visible in bottom), 20 to 25 minutes.
6. Serve slightly warm or at room temperature, dusted with confectioners’ sugar.
Title: Creme De Menthe Brownie Bars
Ingredients:
- 4 butter
- 1 eggs
- 4 sugar
- 2 all-purpose flour
- 1 salt
- 1/2 vanilla extract
- 1 powdered sugar
- 1/2 butter
- 4 half-and-half
- 1/2 green creme de menthe
- 1/4
- 1/2
Instructions:
1. Combine unsweetened chocolate and butter in a small heavy saucepan; cook over low heat, stirring constantly, until melted. let stand 10 minutes.
2. Beat eggs at medium with an electric mixer until thick and lemon colored; gradually add sugar, beating well. Add flour, salt, vanilla, and chocolate mix; beat at low speed 1 minute.
3. Spoonmixture into a lightly greased and floured 13 x 9 x 2 inch pan. Bake at 350F for 25-30 minures. Cool 10 minutes, spread Creme De Menthe Frosting over top. Chill at least 4 hours.
4. Drizzle melted chocolate over frosting, or pipe in desired design, I do criss cross, it;s simple, and looks nice. If piping use metal tip no. 3 or 4. Cut into bars immediately. Remove from pan to a serving plate, chill at least 1 hour.
5. Creme De Menthe Frosting:
6. COmbine all ingredients in a moxing bowl, beat at high speed until smooth. There will be enough for 4 dozen bars.
Title: Chocolate Hazelnut Cake
Ingredients:
- 6 eggs
- 1 1/2 hazelnuts
- 1 white sugar
- 1/2 chocolate chips
- 4 baking powder
- 1 vanilla
- 1/4 salt
- 2 butter
- 1 icing sugar
- 1 vanilla
- 1/2
- 2
Instructions:
1. Place the eggs, hazelnuts, white sugar, chocolate chips, baking powder, vanilla and salt into a blender or food processor.
2. Process for 3 minutes.
3. Pour batter into two greased and parchment paper-lined 8" round cake pans.
4. Bake at 350 degrees Fahrenheit for about 25 minutes until wooden pick inserted in center comes out clean.
5. Cool.
6. Beat butter, icing sugar, cocoa, vanilla and coffee together well in small bowl.
7. Remove 1 cake layer, top side up, to plate.
8. Spread with filling.
9. Set second cake layer over filling, top side up.
10. Frost with a light and fluffy chocolate frosting or use a chocolate ganache.
Title: Chocolate Orange Swirl Cake With Yummy Orange Glaze
Ingredients:
- 1 eggs
- 1 orange zest
- 1 baking soda
- 3/4 warm water
- 4 sugar
- 3 powdered sugar
- 2 orange zest
- 1/4 triple sec
- 2
- 1
- 3
Instructions:
1. Cake:
2. In a large mixing bowl, dump cake mix, jello, orange juice, oil, unbeaten eggs, and orange zest.
3. Beat on low speed 1 minute, then beat on medium for 2 minutes.
4. Pour 2/3's of the batter into a well greased and floured bundt pan.
5. Spoon the chocolate mixture scattered over the top of the orange batter.
6. Take a spatula to cut through and make the swirls.
7. Bake in a preheated 325 degree oven for 1 hour.
8. Chocolate Batter:
9. In a small bowl, first add the 2 tablespoons warm water to the 1 Tbsp.sugar; then add that along with the 1/4 teaspoons baking soda to the 2oz. melted chocolate Stir to mix well.
10. Add chocolate mixture to the remaining 1/3 orange cake batter and mix together with spoon until all is well blended.
11. Follow directions above to add to the bundt pan and orange batter.
12. Orange Glaze:
13. Whisk the powdered sugar, orange juice, and fresh zest together in a small bowl. Set aside and wait for cake to bake.
14. * When cake is done, be sure to cool on a wire rack about 8-10 minutes before turning cake out of the pan into your cake plate.
15. Right away, prick the cake on the top and all around the side with a toothpick or a fork.
16. Slowly, pour the yummy orange glaze over the cake.
17. Do not cut the cake until it is completely cooled. It is really best if you can wait until the next day to cut it. But who can do that? It's the same thing as when you make a cheesecake -- that first taste is so much better when you wait a day!
Title: Classic Crunchy Chocolate Chip Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 vegetable shortening
- 1 brown sugar
- 1/2 sugar
- 2 vanilla extract
- 3/4 salt
- 1 cider vinegar
- 1 white vinegar
- 1 egg
- 2 baking soda
- 3 unbleached all-purpose flour
Instructions:
1. Preheat oven to 350°; lightly grease two baking sheets.
2. In a big bowl, cream together the butter, shortening, sugars, vanilla, salt, and vinegar.
3. Beat in the egg, then the baking soda and flour.
4. Stir in the chocolate chips.
5. Drop dough by the tablespoonful onto the prepared baking sheets; bake for 12-14 minutes, until they are golden brown.
6. Remove from oven and transfer to a rack to cool.
Title: Chocolate Chip Cookies (Random Attempt)
Ingredients:
- 1 1/3 flour
- 1/3 sugar
- 1/3 baking soda
- 1/2 salt
- 1 eggs
- 2 vanilla extract
- 2 butter
- 1/2 chocolate chips
Instructions:
1. So sift all your dry ingredients using a fine mesh strainer into a giant bowl (except chocolate chips).
2. Put SOFTENED butter and eggs along with vanilla extract into the same bowl.
3. Use your hands to combine if you're like me, or use some kind of machine whisk until it's a stiff dough
4. Roll into logs and place in fridge to harden (10 minutes).
5. Cut into cookie size pieces (I don't even know if I did spacing well on that one - we'll find out together!).
6. Eat some of the cookie dough (optional) - then realize it might not be as sugary as other cookies and feel a little uneasy.
7. Drop one of the cookie doughs on the ground, dust it off and put it back on the tray.
8. Place in oven - and if you're like me and forgot to pre-heat it, just put it in anyways as you set it to 375F and let it begin to heat up.
9. Periodically look back every five minutes or so until it starts looking like you're getting to the point of your average chocolate chip cookie - hope for golden brown, and a delicious center of wonder and magic.
10. Things to note: I sifted everything that was a solid, save the pinches of salt and baking soda. I'm at sea level basically and the temp is around 70F at midnight in May.
Title: Neat Almond Pretzel COOKIES!
Ingredients:
- 1 shortening
- 1 1/2 cake flour
- 2 eggs
- 2 vanilla extract
- 2 sugar
- 1 salt
- 1 milk
- 1/2
- 1
- 1/2
Instructions:
1. Preheat oven to 350.
2. Work the shortening and flour if it was for pie crust.
3. Combine the next 4 ingredients.
4. Add this mixture to the flour mixture,and refridgerate until chilled.
5. Roll dough into rolls approx.
6. 8 inches long,& as thick as a pencil.
7. Form into pretel shape.
8. Slightly beat the egg white,& add milk.
9. Brush this over each"pretzel".
10. Sprnkle the almonds over each.
11. Bake for 12-15 minutes.
Title: Peanut Butter Fudge Pie
Ingredients:
- 1 graham cracker crust
- 1 cream cheese
- 8 peanut butter
- 1 Cool Whip
- 8 Cool Whip
- 8
Instructions:
1. Warm hot fudge sauce slightly in microwave.
2. Spread onto bottom of graham cracker crust.
3. Place in freezer for 10 minutes until you assemble the rest of the pie.
4. Beat together the cream cheese, peanut butter and 1 container (8oz) Cool Whip.
5. Place on top of chilled hot fudge.
6. Top with additional container of Cool Whip.
7. Refrigerate.
8. Drizzle plate with Hershey's Syrup and place a slice of pie on top to serve.
9. Sometimes I only use half of the second container of Cool Whip so I can get the lid back on the pie dish. Also if you can't find the bigger size graham cracker crust, just make as shown but save the 2nd Cool Whip and put on pie when ready to serve.
Title: Halal Marshmallow -Cereal Peanut Popcorn Bars
Ingredients:
- 250 marshmallows
- 1 vanilla
- 2 maple syrup
- 1/2 sweet creamy butter
- 1 sea salt
- 1
- 8
Instructions:
1. Grab a large bowl and put the cereal, peanuts in it.
2. Then pop your popcorn and add it to the bowl.
3. Next melt the butter in a saucepan on low heat until it melts.
4. Add in the 2 bags of marshmallows and stir until it starts to melt down.
5. Add in the vanilla and maple syrup and stir until the marshmallow is completely gooey.
6. Turn off the heat and pour in the bowl of cereal, peanuts and popcorn.
7. Mix until incorported throughout.
8. Pour into buttered tray and allow to set or place in fridge once it cools.
9. Cut into squares.
Title: Sokolatopita (Greek Chocolate Cake)
Ingredients:
- 250 butter
- 1 boiling water
- 1 1/2 sugar
- 3/4 cocoa powder
- 1/4 brandy
- 2 vanilla
- 1 1/2 all-purpose flour
- 2 baking powder
- 1 salt
- 5 eggs
- 250 heavy cream
- 200 heavy cream
Instructions:
1. In a medium saucepan combine all chocolate syrup ingredients EXCEPT FOR brandy and vanilla, and cook until sugar is melted. Remove from heat and whisk in brandy and vanilla. Remove 1 cup of the chocolate syrup and set aside. Proceed with recipe.
2. Preheat oven to 180C/355°F Butter and flour a 13 x 9 " baking dish (I use a pyrex one).
3. Whisk flour and eggs in a large bowl. While whisking, slowly dribble in chocolate syrup remaining in pot. Make sure everything is incorporated. Pour into prepared baking pan and bake for exactly 20 minutes. Remove, cut in middle lengthwise and then crosswise into a total of 10-12 pieces. Pour reserved chocolate syrup over and cool. (the cake will not have risen much, it is low, dense and fudgy).
4. Make ganache: Break up chocolate into small pieces and place in small bowl. In a small saucepan, scald cream. Pour hot cream over broken-up chocolate and whisk until chocolate has fully melted into the cream. Allow to cool for about 1/2 an hour, whisking occasionally, and pour over sokolatopita.
5. Serving the sokolatopita warm elicits moans of delight from eaters that sound -- well, make it and find out for yourself.
Title: Double Fudge Treats
Ingredients:
- 3/4 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1/8 granulated sugar
- 3/4 egg
- 1 light corn syrup
- 1 vanilla extract
- 1/3 walnuts
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees F. Spray an 8-inch square baking pan with vegetable cooking spray.
2. In a medium bowl, combine flour, cocoa, baking soda, and salt. Mix well; set aside.
3. In a large bowl, combine the sugar, egg, and egg white. Mix well. Whisk in th corn syrup and vanilla until well combined.
4. Gradually stir flour mixture into the sugar mixture until smooth. Fold in chocolate morsels and walnuts. Spread batter evenly in prepared pan.
5. Bake until mixture starts to pull away from sides of pan, about 25 minutes. Place pan on a wire rack and cool for 10 minutes. Turn out onto rack and cool completely. Cut into squares and serve.
Title: Dulce De Leche Cream Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 sweetened condensed milk
- 1 1/3 heavy whipping cream
- 1 powdered sugar
- 1/3 vanilla
- 2 pecans
- 1/4
- 1
- 1/3
Instructions:
1. Prepare cake mix according to directions for a 13 x 9 baking pan, cool completely in pan on wire rack.
2. Place sweetened condensed milk in a large, microwave safe bowl. Micro on med. for 4 minutes, stirring half way through.
3. Reduce to med-low power, micro for 16 to 24 minutes, whisking every few minutes, until thick and light caramel color.
4. Stir in caramel topping. Cool for 15 minutes.
5. Spread evenly over cake, cool completely.
6. Beat whipping cream in a large mixing bowl until soft peaks form. Add sugar and vanilla, beat until stiff peaks form.
7. Spoon over cake, sprinkle with nuts.
8. Refrigerate for 1 to 2 hours.
Title: Stuffed Apples
Ingredients:
- 4 apples
- 1 butter
- 1/2 rolled oats
- 1/4 brown sugar
- 1/4 pecans
Instructions:
1. Core apples and set aside.
2. In a small bowl whisk together oats,sugar and pecans;Thoroughly cut in butter.
3. Pack mixture firmly into cored apple from both top and bottom to get all the filling inside.
4. Place apple on a baking sheet lined with parchment paper.
5. Bake at 350°F for 30 minutes,or until apple is tender to the tip of a sharp knife.
6. Serve hot,unaccompanied or with cream -whipped or drizzled -or with a scoop of vanilla ice-cream.
Title: Fresh Lemon Mousse
Ingredients:
- 3 sugar
- 1/2 lemons
- 2 salt
- 3
- 1/8
- 1/2
Instructions:
1. Juice and grate the zest from the lemons.
2. Combine the egg yolks and sugar in a mixing bowl. Beat until thickened.
3. Stir in the lemon juice and lemon zest. Pour into a double boiler and simmer for 10 minutes, until thickened, whisking constantly. Let stand until cool.
4. Beat the egg whites and salt in a chilled mixing bowl until stiff peaks form. Fold into the lemon mixture. Chill for 2 hours.
5. Beat the whipping cream in a chilled mixing bowl until soft peaks form. Fold into lemon mixture. Chill until serving time.
6. To serve, spoon the mousse into individual dessert bowls.
Title: Pineapple-Plantain Fritters
Ingredients:
- 1 plantain
- 1 all-purpose flour
- 3 sugar
- 1 baking powder
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/2 milk
- 1 egg
- 1 fresh pineapple
- powdered sugar
Instructions:
1. Place plantain in medium saucepan; pour water over to cover. Boil plantains for 10 minutes. Drain well; transfer plantains to paper towels to absorb moisture.
2. Stir together flour, sugar, baking powder, cinnamon, and nutmeg, in medium bowl. Whisk together milk and egg; add to flour mixture. Mix until smooth. Stir in plantain and pineapple until blended.
3. Pour oil into deep saucepan or skillet to depth of 1-1/2 inches. Heat to 375ºF.
4. Drop batter by tablespoonfuls, a few at a time, into hot oil. Fry fritters for about 2 to 3 minutes or until golden brown, turning once with slotted spoon.
5. Transfer fritters to paper towels to drain. Sprinkle powdered sugar over them, if desired. Serve warm.
Title: Elegant Berry Trifle
Ingredients:
- 3 vanilla instant pudding mix
- 1 1/2 heavy cream
- 1/2 powdered sugar
- 1 vanilla extract
- 1/2
- 1
- 8
Instructions:
1. PREPARE pudding mixes according to package directions. Blend in 1 teaspoon almond extract; set aside. Combine remaining 1/2 teaspoon extract with grape juice in small bowl; set aside.
2. SPREAD 1/4 of pound cake slices with raspberry preserves and 1/4 with blackberry jam; top each spread slice with unspread slice to form "sandwiches." Cut sandwiches into 3/4-inch pieces. Reserve a few pieces for garnish; sprinkle remaining pieces with grape juice mixture.
3. SPOON 1/3 of pudding into 6-cup dessert dish or trifle bowl. Alternate raspberry and blackberry cake pieces in pattern on pudding, using half of pieces. Repeat layers; top with remaining pudding. Refrigerate several hours.
4. Shortly before serving: WHIP cream with powdered sugar and vanilla extract until soft peaks form. Sprinkle crushed macaroons around edge of dish. Pipe rosettes or spoon dollops of whipped cream on top of trifle; garnish with reserved cake pieces.
5. Tip: Add fresh berries between layers if desired.
Title: Galette Dough
Ingredients:
- 5 all-purpose flour
- 1 sugar
- 1/4 kosher salt
- 4 unsalted butter
- 2 1/2 all-purpose flour
- 5 yellow cornmeal
- 1 1/2 sugar
- 1 kosher salt
- 1 1/4 unsalted butter
- 3 olive oil
- 3
- 2
Instructions:
1. For either dough: mix the dry ingredients in the bowl of your food processor, or in a large bowl.
2. Cut in the butter until it is distributed through the flour, but still in large, pea-sized chunks.
3. Add the ice water (in the savory dough, the ice water and the olive oil) all at once and mix just until the dough starts to come together.
4. Gather the dough in your hands and shape into a disk- don't worry if you see large streaks of butter- they are supposed to be there.
5. Wrap in plastic wrap and chill for at least an hour before rolling out.
Title: Maple-Buttermilk Cake With Caramelized Apples
Ingredients:
- 1 3/4 maple syrup
- 2 unsalted butter
- 4 granny smith apples
- 2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1 salt
- 2 eggs
- 2 buttermilk
- 3/4 vanilla
- 1 butter
- 1/2 sugar
- 1 1/3
Instructions:
1. In a small saucepan boil maple syrup till thickened and dark, about 40 to 45 minutes. Remove from heat and whisk in 2 tablespoons butter. Grease and flour a 10-inch cake pan. Pour maple syrup into pan. Arrange apples in concentric circles in bottom of pan, making a second layer if needed.
2. Stir together flour, baking powder, baking soda, salt in a small bowl. In a separate bowl whisk together eggs, yolks, buttermilk, vanilla. Using paddle attachment of a stand mixer, cream butter with sugar for about six or seven minutes on medium speed until light, pale and fluffy. Scrape sides of bowl and paddle. Add about one third of dry mixture to butter/sugar and mix on low speed for about 30 seconds until dry mixture is almost all incorporated. Add about one half of egg/buttermilk mixture and mix again on low speed until almost thoroughly incorporated. Stop mixer and scrape sides and paddle. Add another third of dry mix on low speed and mix until almost entirely incorporated. Add rest of liquid mixture and mix until almost entirely incorporated. Remove mixing bowl from mixer and fold the remaining dry mixture by hand.
3. Dollop batter on top of apples and maple syrup and spread evenly in pan. Place in preheated 350 degree oven for 40 to 50 minutes or until the middle of the cake springs back when you poke it with your finger. Remove from oven and let cool for about an hour. Invert carefully onto a serving plate while still warm so that the apples release from the pan. Rearrange any misplaced apples and serve with creme fraiche.
Title: Fresh Peach Cobbler
Ingredients:
- 1 all-purpose flour
- 5 powdered sugar
- 1/2 margarine
- 2 eggs
- 1 1/2 granulated sugar
- 1/3 flour
- 3/4 baking powder
- 1 vanilla
- 1/4 salt
- 1 cinnamon
- 4
Instructions:
1. Preheat oven to 350ºF.
2. In a small bowl, combine the 1 cup flour and powdered sugar. Add the melted margarine and stir until well mixed. Pat this mixture into the bottom of a greased 9x13" baking dish. Bake for 15 minutes. Remove from oven.
3. In a medium bowl, beat the eggs until foamy. Add the granulated sugar, 1/3 cup flour, baking powder, salt, vanilla and cinnamon; mix well. Spoon mixture over the baked crust. Spread the peaches over the top.
4. Return to oven and bake for approximately 1 hour. If top starts to brown too quickly, loosely cover with foil.
5. Serve warm with vanilla ice cream.
Title: Green Tea Cake
Ingredients:
- 250 cake flour
- 1 1/2 baking powder
- 1 butter
- 100 sugar
- 130 salt
- 1/4 eggs
- 2 milk
- 120
Instructions:
1. cool the butter under room temperature for a while, then mix the butter with sugar.
2. Mix in eggs, one at a time.
3. Sift in BP, Cake Flour, and Salt, mix well.
4. Dissolve the Green Tea Powder in the milk, then add in the batter.
5. Bake the cake with 180C (about 370F) temperature, for about 30-35 minutes.
Title: Gram's Strawberry Cake
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 1 flour
- 2 water
- 1/2 eggs
- 1 frozen strawberries
- 3 margarine
- 3/4 confectioners' sugar
- 8 frozen strawberries
- 1
Instructions:
1. Preheat oven to 350.
2. Thaw strawberries.
3. Combine white cake mix, strawberry jello and flour. Add oil, water, eggs and 3/4 c strawberries. Do not over mix.
4. Pour into 2 greased and floured 8" cake pans. Bake 35 minutes.
5. Once cakes have completely cooled make icing by combing margarine, confectionary sugar and enough strawberries to spread. Be careful that you do not use too many strawberries as the icy will become runny. Ice cakes and enjoy!