lumicero/recipes-ing2inst huggingface dataset:
Title: Eggless Chocolate Cake
Ingredients:
- 1 all-purpose flour
- 1/2 sugar
- 3 baking soda
- 2 salt
- 2 ground cinnamon
- 1 brewed coffee
- 1/4 canola oil
- 2 white vinegar
- 1/3 vanilla extract
- 2 shortening
- 2
- 1/2
Instructions:
1. Coat 10 inch tube pan woth non-stick baking spra and dust with 1 Tbsp cocoa - set aside.
2. In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, and remaining cocoa. In another bowl, combine the coffee, oil, vinegar, and vanilla.
3. Stir into dry ingredients just until combined.
4. Pour into prepared pan.
5. Bake at 350*F for 40-50 minutes, or until toothpick inserted nea center comes out clean.
6. Cool for 10 minutes before removing from pan to wire rack to cool completely.
7. In microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth.
8. Drizzle over cake.
Title: Fruit Strudel
Ingredients:
- 2 flour
- 1 sour cream
- 1/2 butter
- 1/2 powdered sugar
- 1 -2 milk
Instructions:
1. Preheat oven to 350º.
2. Put the flour, sour cream and butter in a large zip lock bag. Mix until combined. Let sit in the refrigerator overnight, or put in the freezer for 1 ½ hours.
3. After the dough is well chilled, divide into four parts.
4. Flour work surface.
5. Take one part and roll into a fat snake like shape with hands.
6. Then with a rolling pin, roll into a rectangle about 1/8 inch thick.
7. Spread jam evenly onto dough, leaving an small edge without jam.
8. Roll up like a jelly roll.
9. Press seams together and seal.
10. Lay seam side down on a cookie sheet.
11. With a sharp knife, cut slits across the strudel in a diagonal pattern.
12. Bake for 20-25 minutes.
13. To make icing, combine the powdered sugar and milk. You want it to be thick.
14. While strudel is still warm, drizzle powdered sugar mixture over strudel.
15. Cut into bite size servings to serve.
16. Feel free to add nuts with the jam.
Title: Buttermilk Pudding
Ingredients:
- 30 butter
- 160 margarine
- 2 sugar
- 15 eggs
- 1 flour
- 1 salt
- 250 vanilla extract
- 250 milk
- buttermilk
Instructions:
1. In large mixing bowl, cream butter and sugar together.
2. Add egg yolks, one at a time and incorporating into mixture.
3. Add the flour, salt and both milks, alternating dry and liquid ingredients and combining thoroughly after each addition.
4. Add vanilla.
5. Beat egg whites until stiff but not dry.
6. Fold egg whites into mixture.
7. Pour into deep heat-proof bowl and bake at 180C for one hour.
8. Serve with berry sauce of your choosing.
Title: Cranberry-Orange Bread Pudding
Ingredients:
- 1 dried cranberries
- 1/2 skim milk
- 1/4 fat-free evaporated milk
- 1 eggs
- 1 sugar
- 2 vanilla
- 2 orange zest
- 1/2 pecans
- 1 brown sugar
- 1
- 1/3
- 1
Instructions:
1. Preheat oven to 350 degrees oven.
2. Bake sweet rolls per package and set aside to cool.
3. Soak dried cranberries in orange juice for 10-15 minutes.
4. In a mixing bowl, combine milks, eggs, sugar, vanilla and 1/2 of the orange zest. Mix until well-combined.
5. Cut cooled sweet rolls into quarters and spread on the bottom of a 9 inch square baking dish.
6. Sprinkle dried cranberries, juice and pecans over roll pieces.
7. Pour egg mixture over bread, making sure all pieces are soaked.
8. Bake in preheated oven for 45 minutes.
9. Mix remaining orange zest into icing from sweet roll package. Drizzle icing over warm bread pudding and serve.
Title: Lemon Lovers White Chocolate Cake
Ingredients:
- 6 white chocolate
- 1 water
- 2/3 eggs
- 1/3 fresh lemon juice
- 3 lemon zest
- 2 cream cheese
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees, Grease and flour 2 9 inch round cake pans.
2. Melt white chocolate in microwave for about 1 minute. Stir until smooth.
3. Beat together cake mix, water, vegetable oil, eggs and egg whites, lemon juice and zest. Pour in the white chocolate.
4. Beat on medium 1 minute and then on high for about 2 minutes, until well combined.
5. Pour evenly into prepared pans and bake for 28 to 32 minutes or until cake springs back when lightly touched.
6. Cool in pans for 10 minutes and then remove to wire rack to cool completely.
7. For Frosting: Beat together can of lemon frosting with cream cheese until light and creamy.
8. To Assemble: Place 1 layer of cake on serving platter and spread with half of lemon curd. Top with 2nd layer and frost top and sides with lemon cream cheese frosting. Drop teaspoonfulls of remaining lemon curd ontop of frosted cake and swirl with knife.
Title: Chocolate Eclair Squares
Ingredients:
- 2 milk
- 2 Jello Instant Vanilla Pudding Mix
- 1 Cool Whip
- 64
- 2
Instructions:
1. Beat milk and pudding mixes with whisk for 2 minutes. Stir in Cool Whip.
2. Arrange 16 wafers on bottom of 8-inch square dish; cover with one-third of the pudding mixture. Repeat layers twice. Top with remaining wafers. Refrigerate 4 hours.
3. Microwave chocolate squares in microwaveable bowl on high for 1 minute or until melted when stirred. Drizzle over dessert.
Title: Pumpkin Gooey Butter Cake
Ingredients:
- 1 egg
- 1 margarine
- 1/2 pumpkin puree
- 1 margarine
- 1 eggs
- 1/2 vanilla extract
- 2 confectioners' sugar
- 2 apple pie spice
- 1
- 2 1/2
- 2
Instructions:
1. Beat cake mix, egg and margarine (melted) on low with stand mixer until combined. Press into a 9x13 glass baking dish coated with cooking spray.
2. Beat cream cheese (room temperature is best) and pumpkin until smooth. Lightly beat eggs and egg whites in a small bowl. Add margarine, eggs and whites, and vanilla. Stir on low with stand mixer until combined. Add powdered sugar and apple pie spice and mix well. Pour over crust.
3. Bake at 350F for 50 minutes or until edges are golden brown. Cool completely then chill until serving. Keep refrigerated.
Title: Sugar Free Brown Rice Pudding
Ingredients:
- 4 brown rice
- 4 Splenda sugar substitute
- 1 cinnamon
- 2 vanilla
- 1 eggs
- 4 coconut oil
- 1 salt
- 1/4
Instructions:
1. Put cooked rice and almond milk into a saucepan on medium heat, stirring constantly.
2. Add Splenda, salt, and cinnamon to taste.
3. Bring to a low boil and continue to stir, until milk starts to thicken.
4. Beat eggs into a separate container and temper the eggs with a few spoonfuls of the hot milk and rice.
5. Slowly whisk in the egg mixture to the saucepan of rice and milk, making sure you don't make scrambled eggs.
6. Bring back to a low boil and continue to stir. Cook for a few minutes or until the rice pudding is thick.
7. Turn off the heat and stir in the vanilla and coconut oil.
8. Serve warm or cold.
Title: Yam-pecan Cake
Ingredients:
- 1 orange gelatin
- 1/2 boiling water
- 1 pecans
- 1 eggs
- 4
- 2/3
- 1
- 1/4
- 1
Instructions:
1. Dissolve gelatin in boiling water.
2. Place cake mix in bowl.
3. Add pecans; mix well.
4. Add dissolved gelatin, eggs, oil, yams, orange juice, and rind to cake mix.
5. Mix according to directions on cake mix box.
6. Pour into greased Bundt cake pan.
7. Bake at 350 for 1 hour.
8. Can be glazed if desired.
Title: Actor's Theatre's Hot Fudge Pudding Cake
Ingredients:
- 1 all-purpose flour
- 3/4 sugar
- 1/4 salt
- 2 baking powder
- 2 butter
- 2 Bourbon
- 1 milk
- 2 water
- 1/2 brown sugar
- 1 white sugar
- 1/2
- 1/4
Instructions:
1. Preheat the oven to 350*.
2. Grease a 9" x 13" baking dish and set aside.
3. Mix together flour, sugar, salt, cocoa, and baking powder.
4. Stir in butter, bourbon, liqueur and milk.
5. Spread in the pan.
6. In a separate bowl, stir 1 cup water together with brown sugar, white sugar and cocoa.
7. Pour this syrup over the batter in the pan. (This looks wierd, but it works).
8. Bake 45 minutes, or until center of cake is firm to the touch, and sounds hollow when tapped----the dessert should remain very gooey under a baked crust, so don't wait until a toothpick tests clean.
Title: Scrumptious Strawberry Trifle
Ingredients:
- 5 1/8 instant vanilla pudding
- 16 Cool Whip
- 1 1/2 frozen strawberries
- 1/3 chocolate chips
Instructions:
1. Bake cake as directed on box.
2. Once baked, cut cake into 1-inch cubes (approximately). Put half of the cake in a large serving bowl, put the other half aside.
3. Take the juice from the thawed strawberries and pour half of it over the cake in the serving bowl and the remaining half over the other cake.
4. Mix the pudding as directed on package. Before it sets, pour 1/2 cup of the still liquidy pudding over each half of the cake.
5. Wait for the remaining pudding to set.
6. Once set, pour half of the pudding and 1/2 cup of strawberries over the cake in the serving bowl.
7. Put the remaining cake on top of that.
8. Put the remaining pudding and 1/2 cup of strawberries on top of the 2nd layer of cake.
9. Top with the whole tub of cool whip.
10. Chop the chocolate up in a food processor until in very small pieces (or even powder works).
11. Add remaining 1/2 cup strawberries and crumbled chocolate.
12. Cover and chill for at least 1 hours.
13. Enjoy!
Title: The Pavlova from Down Under
Ingredients:
- 4 salt
- 1/8 granulated sugar
- 1 white vinegar
- 1 vanilla
- 1 cornstarch
- 1 heavy whipping cream
- 3 powdered sugar
- 1 vanilla
- 1 berries
- 6
Instructions:
1. Use a pencil to mark the outline of a 10” disc on a piece of parchment paper. Turn the paper over and lay it in a half sheet pan, then set aside.
2. Add the egg whites with a pinch of salt to a dry, clean bowl of your stand mixer. Using the whip attachment, begin whipping the egg whites to create a French meringue.
3. Once they have become very frothy and starting to turn white, add the sugar 1/4 cup at a time until it is all incorporated and has formed very stiff peaks. Next add the vinegar, vanilla and sifted cornstarch and continue beating until it is incorporated.
4. Pour this out onto your parchment paper and use an offset spatula to spread out the meringue. Bake this in a preheated 250 degrees F oven for 1 hour, and then turn off the oven and allow the meringue to cool completely before removing from the oven.
5. Once cooled, whip the cream with the powdered sugar and vanilla to stiff peaks. Feel free to add more sugar if you prefer. Top the entire Pavlova with the whipped cream.
6. In the meantime, rinse your berries and set aside. Add the apple jelly to a microwave safe bowl and heat it until melted.
7. Toss this into the berries and add them on top of the whipped cream. The apple jelly gives that beautiful shine to the berries and is perfect to use here. It seals and glazes the fruit beautifully. Serve immediately.
8. Note: You can make the meringue disc ahead of time and then decorate it right before service. If you put the disc together with the whipped cream too far in advance and refrigerate, the meringue will get soggy. So make sure to prepare the disc the day before and allow it to cool completely, then cover and store at room temperature until you are ready to put the cake together.
Title: Melting Moments
Ingredients:
- 1/2 cornstarch
- 1 1/2 icing sugar
- 2 all-purpose flour
- 1 butter
- 1 1/2 vanilla
- 4 flaked coconut
Instructions:
1. Sift together cornstarch, sugar and flour.
2. Blend vanilla and butter into dry ingredients until a soft dough is formed.
3. If dough is too soft to work with refrigerate until a better consistency, 10-20 minutes.
4. Shape dough into 1/2" balls.
5. Roll balls in coconut and place on an ungreased cookie sheet about 1" apart.
6. Bake at 300F for 20-25 minutes until golden brown.
Title: Swiss Tobleronemousse
Ingredients:
- 300 chocolate
- 2 eggs
- 2 icing sugar
- 2
Instructions:
1. Chop the chocolate up coarsely and put into a bowl or double boiler.
2. Set bowl over boiling water to melt the chocolate.
3. Stir in the sugar and eggs until the until the sugar has desolved and chocolate is melted and is lighter in color.
4. Remove from heat.
5. Whip the cream and fold into the chocolate mixture.
6. Pour into 4 individual serving dishes or leave in bowl.
7. Refrigerate for at least 3 hours before serving.
Title: Super Simple Strawberry Cream Cheese Pie
Ingredients:
- 1 graham cracker pie crust
- 1 cream cheese
- 1 sweetened condensed milk
- 1/4 cold water
- 3/4 frozen strawberries
- 1 instant strawberry pudding mix
- 1
Instructions:
1. In a large bowl, beat cream cheese until fluffy.
2. Gradually beat in milk until smooth.
3. On low speed, beat in water and pudding mix until smooth.
4. Fold in half of the whipped topping and strawberries.
5. Pour into crust.
6. Chill 2 hours until set.
7. Garnish with remaining topping.
8. Serve.
Title: Blarney Stone Whiskey Cake
Ingredients:
- 2 nutmeg
- 1/4 pecans
- 1 walnuts
- 1 raisins
- 1 1/2 flour
- 1 margarine
- 1 1/2 sugar
- 5 eggs
- 1 cream of tartar
- 1/4 baking soda
- 1/8 salt
Instructions:
1. Soak nutmeg in whiskey for 10 minutes.
2. Mix pecans or walnuts together with raisins and 1/4 c flour and set aside.
3. In large bowl, cream margarine and sugar until fluffy.
4. Add eggs, one at a time, beating well after each egg.
5. Fold in remaining 1 and 1/4 c flour, cream of tartar, baking soda, salt, soaked nutmeg and whiskey and raisin-nut mixture.
6. Spoon into a greased and floured 10" tube pan.
7. Bake at 325 for 1 hour and 15 minutes or until cake pulls away from sides of pan.
8. Let cool in pan 30 minutes.
9. Remove cake and cool completely on rack.
Title: Butterscotch Apple Spice Cake
Ingredients:
- 2 apples
- 375 plain flour
- 30 cornflour
- 3 baking powder
- 1 cinnamon
- 1 ginger
- 1/4 ground cloves
- 1/4 allspice
- 440 light brown sugar
- 250 milk
- 3 eggs
- 1 vanilla bean paste
- 180 butter
- 330 caster sugar
- 200 butter
- 120
Instructions:
1. Preheat oven to 180°C.
2. Butterscotch sauce: combine sugar and 125ml water into a small pot and stir over medium heat until sugar dissolves.
3. Cook, while brushing sides of pot with a wet pastry brush to prevent sugar crystals forming, until dark caramel in colour about 10 minutes.
4. Remove from heat and add 25ml cream and 20g butter.
5. Pour half of this mixture into the base of a greased 18cm x 23cm pan. Place the sliced apple onto the butterscotch and set aside.
6. Return remaining caramel mixture to the head, add remaining cream and butter and cook until combined 2-3 minutes.
7. Sieve together the flours, baking powder and spices into the bowl of an electric mixer, add sugar and mix to combine. With mixer on low speed, add butter and mix until just combined.
8. Whisk together milk, eggs and vanilla paste in a separate bowl. Add one third to milk mixture to mixer and beat until just combined. Repeat process twice with remaining mixture.
9. Spoon mixture over butterscotch apples, smooth top and bake until golden and firm to the touch.70-80 mins, then turn onto a wire rack.
10. Serve immediately with extra butterscotch sauce.
Title: Pecan Pie Bars
Ingredients:
- 2 1/2 flour
- 1 butter
- 1/2 margarine
- 1/4 powdered sugar
- 4 salt
- 1 1/2 eggs
- 1 1/2 Karo light corn syrup
- 3 dark corn syrup
- 1 1/2 sugar
- 2 1/2 butter
- margarine
- vanilla extract
- pecans
Instructions:
1. Crust".
2. mix flour, butter, powdered sugar and salt with an electric mixer until mixture resembles coarse crumbs.
3. press firmly and evenly into a greased (15x10 inch) jelly roll pan.
4. bake 20 minutes at 350 degrees until golden brown.
5. filling".
6. beat eggs, syrup, sugar, butter and vanilla in a large bowl until well blended.
7. stir in pecans.
8. pour over hot crust.
9. spread evenly.
10. bake 25 minutes at 350 degrees until filling is firm around edges and slightly firm in center.
11. cool completely on wire rack before cutting.
Title: Best Low-Fat Chocolate Cake
Ingredients:
- 1 1/2 sugar
- 1 3/4 flour
- 3/4 cocoa powder
- 1 1/2 baking soda
- 1 1/2 baking powder
- 4 nonfat milk
- 1 applesauce
- 1/2 vanilla
- 1/2 boiling water
- 1 light margarine
- 4 nonfat yogurt
- 2 cocoa powder
- 1/2 powdered sugar
- 2 nonfat milk
- 3 vanilla
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease cooking pan with nonstick cooking spray.
3. Combine dry ingredients.
4. Add egg whites, milk, applesauce and vanilla.
5. Mix on medium speed for 2 minutes.
6. Stir in boiling water.
7. Bake for 30-40 minutes.
8. For frosting, cream margarine and yogurt. Then add cocoa and sugar alternately with milk until desired consistancy. Add vanilla.
Title: Pineapple and Mandarin Orange Dessert
Ingredients:
- 1 pineapple chunk
- 1 mandarin orange segments
- 1 Cool Whip Lite
- 1 instant pudding mix
Instructions:
1. Mix pudding mix and cool whip together well, fold in drained fruit.
2. Chill for 2-3 hours before serving.
3. Great for diabetics!
Title: Bloody Mary Rugelach
Ingredients:
- 1 1/2 unsalted butter
- 3 sugar
- 12 cream cheese
- 2 1/2 all-purpose flour
- 3/4 kosher salt
- 1/4 fresh ground black pepper
- 1 egg
- 1 lemon, zest of
- 1 vodka
- 1 celery leaves
- 1/2
Instructions:
1. In a stand mixer fitted with the paddle attachment, cream together butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add cream cheese and continue mixing, 2 minutes more, scraping down sides of bowl as necessary. Reduce speed to low and add flour, salt, and pepper. Mix until just incorporated.
2. Divide dough in half and form into two discs. Wrap tightly in plastic wrap and chill, at least 1 hour and up to overnight.
3. Meanwhile, in a medium bowl, stir together cocktail sauce, horseradish, lemon zest, and vodka and set aside.
4. Preheat oven to 350 degrees. Remove chilled dough from refrigerator and allow to temper, 15-30 minutes. Unwrap first disc and transfer to a lightly floured work surface. Lightly flour surface of dough and, using a floured rolling pin, roll out dough to an approximately 14” diameter circle. Using a 12” round cake pan or large bowl as a guide, trim edges of dough to form a neat circle. Repeat with remaining dough.
5. Divide cocktail sauce mixture between the two circles and spread into a thin layer over each. Scatter chopped parsley and celery leaves over each and sprinkle with celery salt. Using a pizza cutter, divide each circle into 16 wedges. Starting with the wide edge, roll each wedge into a crescent shape and transfer to two parchment-lined baking sheets, spacing about 2” apart. Transfer cookies to refrigerator and chill, 45 minutes to an hour.
6. In a small bowl, whisk together egg and 1 t. water. Remove cookies from refrigerator and brush lightly with egg wash. Sprinkle with additional celery salt and bake, rotating once halfway through, until golden, 25-30 minutes. Allow to cool slightly on baking sheets, 10 minutes, before transferring to a wire rack to cool completely.
Title: Exotic Pineapple Rum Flambe
Ingredients:
- 2 1/2 butter
- 2 1/2 brown sugar
- 1 pineapple slices
- 1/4 rum
Instructions:
1. In a large skillet, cook the butter and brown sugar over medium heat, stirring, until the sugar dissolves.
2. Place the pineapple in the syrup in a single layer, reduce the heat to medium-low, and cook for 3 to 4 minutes, until browned on the first side. Turn with a small spatula or tongs and cook on the second side until the pineapples are soft and richly browned.
3. Add rum and flambe, keeping face clear of flames. Arrange on dessert plates.
Title: Molasses Gingersnaps
Ingredients:
- 3/4 vegetable shortening
- 1 brown sugar
- 1/4 molasses
- 1 egg
- 2 all-purpose flour
- 1/4 salt
- 1 ground cinnamon
- 1 ground cloves
- 1 ground ginger
- 1/2 sugar
Instructions:
1. In lg. mixing bowl, cream together the shortening, brown sugar, molasses and egg.
2. In separate medium-size bowl, sift together the flour, baking soda, salt and spices.
3. Gradually add dry ingredients to the creamed mixture, blending after each addition, until the dough is evenly mixed.
4. Heat oven to 375 degrees.
5. Put the 1/2 c of sugar in medium-size bowl. Using floured hands, shape the dough into balls the size of whole walnuts. Rol the balls in the sugar, then place them on a lg, lightly greased baking sheet, leaving a couple of inches between them.
6. Bake for 8-9 minutes.
7. Cool the cookies on the baking sheet for 1 minute before transferring them to a cooling rack.
Title: Pear Helene
Ingredients:
- 4 pears
- 2 sugar
- 2 chocolate
- 2 brandy
Instructions:
1. Halve the pears and remove the cores.
2. Place in a saucepan.
3. Sprinkle with sugar.
4. Cover and heat on medium flame for 5 minutes.
5. Reduce heat.
6. Cook on low for 5 minutes or until pears are fork tender.
7. Keep pears warm.
8. In the meantime, heat a small pan over low heat for 5 minutes.
9. Break up the chocolate and place in the pan.
10. Remove from heat.
11. Cover and set aside for 5 minutes.
12. Add brandy and pour over pears.
13. Serve hot with ice cream.
Title: Donna's Chocolate Solution to Pms
Ingredients:
- 2 chocolate
- 1/2 salted peanuts
- 3 Cool Whip
- 1/4 cherries
- 1/4
- 1/2
- 1/4
Instructions:
1. Place the ice cream into a LARGE bowl.
2. Add ingredients in the order given.
3. GRAB a BIG spoon and HIDE!
4. (Don't SHARE this one, tell them to make their own!) Ha Ha!
5. Enjoy!
Title: Chocolate Chip Cookies
Ingredients:
- 1/2 shortening
- 1/2 margarine
- 2 1/2 butter
- 1 all-purpose flour
- 1/2 brown sugar
- 2 sugar
- 1 eggs
- 1/2 vanilla
- 1 baking soda
- 1 pecans
- hazelnuts
Instructions:
1. Preheat oven to 375°F.
2. Using the medium or high setting of an electric mixer, beat shortening and margarine or butter together for 30 seconds in mixing bowl.
3. Add about half of the flours, the brown sugar, sugar, eggs, vanilla, and baking soda.
4. Beat mixture till thoroughly combined.
5. Beat in the remaining flour.
6. Using wooden spoon, stir in chocolate pieces and optionally, the nuts.
7. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet.
8. Bake for 8 to 10 miutes or till edges are lightly browned.
9. Cool cookies on a wire rack.
Title: Coffee Toffee Puffs
Ingredients:
- 2 sugar
- 1/3 flour
- 1 cornflour
- 1 milk
- 3/4 instant coffee powder
- 1 heavy cream
- 2 sugar
- 1/4 water
- 1/2
- 1/4
- 1
Instructions:
1. Combine egg yolks, sugar, flour, cornflour and 1/4 cup of the milk in small bowl of electric mixer.
2. Beat until combined.
3. Combine remaining 1/2 cup of milk and coffee powder in saucepan and bring to the boil.
4. Gradually add this to egg mixture while continuing to beat on medium speed.
5. Once all is added and mixed in, pour mixture back into saucepan and stir constantly over heat until it boils and thickens.
6. Transfer to a bowl, cover and cool to room temperature.
7. Beat cream until soft peaks form, then lightly fold into the cold mixture.
8. Toffee:.
9. Combine sugar and water in a small saucepan and stir over heat without boiling until sugar is dissolved.
10. Bring to boiling point and boil rapidly, uncovered, without stirring for 5 minutes or until golden.
11. Remove from heat and use to top puffs.
12. PUFFS:.
13. Cut puffs in half and fill with the coffee cream.
14. Top with the toffee and place on the almonds.
Title: Cream Cheese Sugar Cookies
Ingredients:
- 1 unsalted butter
- 8 cream cheese
- 1 1/2 sugar
- 1 egg
- 1 vanilla
- 3 flour
- 1 baking powder
Instructions:
1. Cream butter and cream cheese in large mixer bowl.
2. Beat in sugar until smooth.
3. Beat in egg and vanilla.
4. Stir in flour and baking powder.
5. Chill several hours (I would say 3 hours).
6. Heat oven to 375 degrees.
7. Roll dough into small balls.
8. Place on ungreased cookie sheet.
9. Flatten with a glass that has been dipped in vanilla sugar (sugar in which you have stored a vanilla bean) or plain sugar.
10. Bake 10 to 15 minutes, until the edges are lightly browned.
11. Cool on wire racks.
Title: Raspberry-Topped Almond Cake
Ingredients:
- 3/4 sugar
- 1/2 butter
- 1 almond paste
- 3 eggs
- 1 flour
- 1/4 baking powder
- 1/3 powdered sugar
- 1/3 frozen raspberries
- 2 fresh raspberry
- 1
Instructions:
1. Cream butter with sugar; stir in almond paste.
2. Beat in eggs through almond extract.
3. Blend in dry ingredients just until mixed.
4. Pour batter into a buttered, floured 8-inch round pan.
5. Bake at 350° about 45 minutes until a toothpick inserted in center comes out clean.
6. Sprinkle powdered sugar through a sieve over the top.
7. Puree frozen raspberries or fresh raspberry-sugar mixture.
8. Slice cake into 10 individual servings and serve each slice with some of the sauce dribled over it.