lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Gingersnaps
Ingredients:
- 1 1/4 all-purpose flour
- 3 cocoa powder
- 2 ground ginger
- 1/2 fresh nutmeg
- 1/4 baking powder
- 1/4 salt
- 1/4 vegetable shortening
- 1/4 unsulphured molasses
- 1/4 dark brown sugar
- 1
Instructions:
1. Position oven racks in the bottom and top thirds of the oven; preheat oven to 350°; spray 2 large baking sheets with nonstick cooking spray; set aside.
2. In a large bowl, mix the flour, cocoa powder, ginger, nutmeg, baking powder, and salt until uniform; set aside.
3. In another large bowl, using an electric mixer on medium speed, beat the shortening, molasses, and brown sugar until creamy.
4. Continue beating until amber brown and very fluffy, about 2 minutes.
5. Beat in the egg white.
6. Remove the beaters and stir in the prepared flour mixture using a wooden spoon.
7. Stir just until thick and lush if still slightly grainy—the batter should be the same color as before the flour was added; it should not lighten.
8. Dust a clean, dry work surface with flour; then gather the dough into a ball; place it on the work surface, and press down lightly with your hands, just until it looks like a flattened basketball.
9. Dust a rolling pin lightly with flour, dust the top of the dough itself with a fine film of flour, then roll it out into a large circle, about 16 inches in diameter and ¼ inch thick.
10. Using a 2-inch cookie cutter, cut out round cookie disks, then transfer them to the prepared baking sheets, spacing them about 1-inch apart.
11. Bake for 4 minutes, then rotate the sheets top to bottom and back to front.
12. Continue baking for about 4 more minutes, or until the cookies are firm and crisp.
13. Cool on the baking sheets for 1 minute, then gently transfer the cookies to wire racks to cool.
14. If baking additional batches, allow the baking sheets to cool to room temperature, then spray them with nonstick cooking spray again before proceeding.
15. Storage: 1 week at room temperature; 3 months in the freezer.
Title: Decadent Tapioca Pudding
Ingredients:
- 2/3 sugar
- 3 minute tapioca
- 2 3/4 milk
- 1 egg
- 2 salt
- vanilla
Instructions:
1. Mix sugar, tapioca, milk, egg and salt in large bowl. Let stand 5 minutes. (Use a bowl where your ingredients only come up half way so there's room to boil without boiling over.).
2. Cook at full power, stirring every 2-3 minutes until mixture comes to a full boil. Should take about 10 to 12 minutes.
3. Stir in vanilla and cool. Pudding thickens as it cools.
4. If desired, place plastic wrap on surface of pudding as it cools.
5. NOTE: you can make this on the stovetop if you prefer.
Title: Pistachio Cream Freezer Dessert
Ingredients:
- 2 butter
- 3/4 milk
- 3/4 instant pistachio pudding mix
- 1 vanilla ice cream
- 2
- 1
- 2
Instructions:
1. In a microwave-safe 8-in. square dish, melt butter. Stir in cracker crumbs; press mixture onto the bottom of dish. In a bowl, whisk milk and pudding mix for 2 minutes. Whisk in ice cream. Pour over crust. Cover and freeze for two hours.
2. Spread with whipped topping; sprinkle with crushed candy bars. freeze for one hour or until firm.
Title: Decorator's Icing
Ingredients:
- 2 powdered sugar
- 1 pure vanilla extract
- 1 1/2 salt
- 1/2 milk
- 1/2
Instructions:
1. In large mixing bowl combine ingredients and blend until smooth.
2. When icing your cake, make your first layer of icing extremely thin (cake will show through), let set for a few minutes then do your main layer of icing. You can flatten your frosting on top using plain white paper and with gentle pressure - smooth the paper with the palm of your hand. This will give you a nice smooth surface to decorate onto.
Title: Rhubarb Buckle
Ingredients:
- 8 fresh rhubarb
- 2 1/2 - 3 1/2 sugar
- 1/2 ginger ale
- 1/2 cornstarch
- 1 gingerroot
- 1 brown sugar
- 1 oatmeal
- 1/2 unbleached white flour
- 3/4 unsalted butter
- 1 ground cinnamon
- 1 ground cardamom
- 1/2 ground cloves
Instructions:
1. Preheat the oven to 350*F. Toss the rhubarb, sugar, gingerale, cornstarch and ginger together in a large bowl, moistening all the ingredients and making sure the cornstarch is dissolved.
2. Place in a buttered 8 by 11 inch baking pan.
3. Blend all of the topping ingredients together in a bowl and spoon over the rhubarb mixture, completely covering it.
4. Bake for 1 hour and 10 minutes, or until the topping is golden and the edges are quite bubbly.
5. Serve warm in bowls with ginger ice cream if desired, or pouring cream. Yumm!
Title: Boston Cream Pie
Ingredients:
- 1 butter
- 1 3/4 sugar
- 4 eggs
- 1 3/4 flour
- 1 2/3 baking powder
- 1 salt
- 3/4 milk
- 3/4 heavy cream
- 2 vanilla
- 5 sugar
- 3 flour
- 1 1/2 heavy cream
- 1/2 vanilla
- 1 butter
- 1
- 5
Instructions:
1. Lightly grease two 9 inch -baking pans and line the bases with parchment paper.
2. Preheat the oven to 350°F.
3. For the cake: In a bowl cream the butter and sugar. Add the eggs one at a time, beating well after each addition. Add the flour, baking powder and salt. Divide between the two baking pans. Bake for 25 minutes.
4. For the pastry cream warm the milk and the heavy cream in a medium saucepan. In a large bowl whisk the egg yolks with the sugar until creamy. Add the flour. Add the warm milk to the egg mixture and mix until smooth. Stir in the vanilla. Pour it all back into the saucepan and stir gently until the custard thickens. It should coat the back of a spoon. Remove from the heat. Press a piece of wax paper onto the surface of the custard and let cool in the refrigerator.
5. For the ganache: combine the heavy cream , butter, vanilla and chocolate in a double boiler. Stir until smooth and thickened.
6. To assemble the cake: Place one cake on your cake plate. Spread with the cold pastry cream . Top with the second cake and frost the top with the ganache.
Title: Orange Liqueur Cake
Ingredients:
- 1 pecans
- 1 eggs
- 3 triple sec
- 1/2 orange zest
- 1/2 water
- 2 butter
- 1/4 margarine
- 1/4 sugar
- 1/2 orange zest
- 1/4 triple sec
- 3/4
- 1
- 1/2
Instructions:
1. Sprinkle pecans in bottom of a greased and floured 10-inch Bundt pan.
2. Set aside.
3. Combine remaining ingredients except Glaze in a large mixing bowl.
4. Beat 30 seconds at low speed of electric mixer, then 2 minutes at.
5. medium speed.
6. Pour into prepared pan.
7. Bake at 325 degrees for 1 hour or until a wooden pick inserted in.
8. center comes out clean.
9. Cool in pan 10 minutes; remove and let cool.
10. completely on wire rack.
11. Using a wooden pick, pierce cake at 1-inch intervals.
12. Spoon Glaze over cake.
13. Glaze: Melt butter in heavy saucepan.
14. Stir in orange juice and sugar.
15. Bring to a boil.
16. Boil 5 minutes, stirring constantly.
17. Remove from heat and stir in orange peel and liqueur.
18. Makes 1 1/4 cups.
Title: Daddy's Blackberry Cobbler
Ingredients:
- 1 1/4 sugar
- 2 cornstarch
- 2 quick-cooking tapioca
- 6 blackberries
- 1 lemon peel
- 1 lemon juice
- 2 all-purpose flour
- 1 baking powder
- 1 salt
- 1/2 butter
- 1
Instructions:
1. In a large bowl, combine 1 cup sugar, cornstarch, tapioca, blackberries, lemon peel, and lemon juice. Mix gently to coat. Pour into a shallow 3- to 4-quart baking dish.
2. In another bowl, mix flour, baking powder, salt, and remaining 1/4 cup sugar. With your fingers or a pastry blender, rub or cut butter into flour mixture until coarse crumbs form. Add cream and stir just until mixture forms a soft, crumbly dough.
3. Pat 1/4-cup portions of dough into flat disks 1/2 inch thick and arrange evenly over fruit.
4. Bake in a 350º oven until topping is golden brown and fruit is bubbling, 45 to 55 minutes. Serve warm or at room temperature.
Title: Danish Krasekager, Marzipan Cakes
Ingredients:
- 1 icing sugar
- 4 water
- 4 icing sugar
- 2 vinegar
- 3
- 4 1/2
- 1
- 1/2
Instructions:
1. Mix all the ingredients (except Icing ingredients) in a saucepan and heat over low heat, until almond paste is slightly roasted and has absorbed all the liquid Leave the almond paste to cool completely.
2. Roll the paste into strips the thickness of a medium finger and the length of a cookie sheet.
3. Place the strips on a well greased baking sheet which has been slightly sprinkled with flour.
4. Pinch each strip at the top so the strip is broad at the base and narrows to a sharp ridge at the top.
5. Cut into 3 inch pieces.
6. Bake in low oven 300F for 15-20 minutes or until light brown on top only, Cool Mix the icing ingredients and stir well and until it has an even consistency.
7. Decorate the cookies with the icing drizzled in a zig zag patter across them.
Title: Mocha Mint Glaze
Ingredients:
- 1/2 confectioners' sugar
- 2 instant decaffeinated coffee
- 1/2 soymilk
- 1 1/2
- 1/2
Instructions:
1. Sift sugar and cocoa into medium bowl.
2. Dissolve coffee in 1 Tbsp of the water or milk and add the peppermint extract.
3. Gradually whisk coffee liquid into dry ingredients.
4. Whisk in additional 1/2 Tbsp of water or milk if necessary.
5. Use glaze immediately to top bundt cake (if glaze sits it will harden).
Title: Hot Dog Cookies with Relish and Mustard
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 2 all-purpose flour
- 1 vanilla
- 3 flaked coconut
Instructions:
1. Cream butter and sugar together.
2. Beat in flour and vanilla.
3. Remove 1 cup dough.
4. Add red food coloring and knead until well mixed.
5. Cover and chill remaining dough for 1 hour.
6. For hot dogs, divide red dough into 16 portions.
7. Shape into 2 1/2 inch hotdog shapes, rounding ends.
8. Set aside.
9. Divide plain dough into 16 portions.
10. Shape into 3" bun shapes.
11. Make a very deep length-wise groove in the center of each.
12. Smooth edges to form buns.
13. Place 3 inches apart on an ungreased baking sheet.
14. Place hotdogs in buns.
15. Bake at 350 degrees for 12 to 15 minutes or until edges are browned.
16. Cool.
17. Meanwhile, for pickle relish, place the coconut and some green food coloring into a plastic bag.
18. Shake well to color the coconut.
19. Sprinkle the relish around the hotdogs in the buns.
20. For mustard, pipe a curvy stripe of yellow frosting down the middle of each hotdog.
Title: Spiked Spiced Berries
Ingredients:
- 2 fresh strawberries
- 1 fresh blueberries
- 2/3 sweet marsala wine
- 1/4 nutmeg
- 1 ground cinnamon
- 2/3 powdered sugar
- 1 fresh raspberry
- 1 fresh blackberries
Instructions:
1. Clean and slice strawberries into ½” pieces and place in a large bowl.
2. Wash blueberries, drain and add to bowl.
3. Add wine and spices.
4. Sprinkle with powdered sugar and stir to dissolve and distribute.
5. Refrigerate at least 2 hours prior to serving, stirring it up periodically to redistribute the juices and any powdered sugar that may have settled to the bottom. Just prior to serving, mix in raspberries and blackberries.
6. Serve berries in a bowl or ladle onto pound cake.
Title: Bananas Foster
Ingredients:
- 4 unsalted butter
- 1/2 dark brown sugar
- 1 cinnamon stick
- 1 lemon, zest of
- 2 bananas
- 4 dark rum
- 1 vanilla ice cream
Instructions:
1. Melt the butter in a heavy-bottomed 12-inch skillet over medium heat.
2. Add the brown sugar, cinnamon stick, and lemon zest; stir to dissolve the sugar, about 1 minute.
3. (If the heat is too high, the butter and sugar will separate instead of combining to form a sauce).
4. Add the bananas and spoon some sauce over each piece.
5. Cook until the bananas are glossy and golden on the bottom, about 1 1/2 minutes.
6. Turn the bananas and continue cooking until they are very soft but not mushy or falling apart, about 1 1/2 more minutes.
7. Remove the skillet from the heat.
8. Add the rum and wait until the rum has warmed slightly, about 5 seconds.
9. Wave a lit match over the pan until the rum ignites, shaking the pan to distribute the flame over the entire pan.
10. When the flames subside (this will take 15 to 30 seconds), divide the bananas and sauce among the four bowls of ice cream and serve.
Title: Swedish Rosettes
Ingredients:
- 1 sugar
- 2 milk
- 200 all-purpose flour
- 200 sugar
Instructions:
1. Mix egg yolk, 2 tablespoons of sugar, milk and flour together to form a smooth batter.
2. Place the rosette iron in the oil and heat oil to 180 C; remove iron.
3. Dip the hot iron into batter and hold it over the hot oil for a moment so that the batter firms up a bit.
4. Fry the rosette in the hot oil until golden brown, approximately 1 minute.
5. Push the rosette from the iron with a fork and drain on paper towel.
6. Heat the iron in the oil again before making the next rosette.
7. Dip the cooled rosettes in granulated sugar.
8. Rosettes keep in a cool place for 8-10 days, and you can also freeze them for up to 2 months.
Title: Kristie's Shortbread Biscuits
Ingredients:
- 250 plain flour
- 1/4 salt
- 125 unsalted butter
- 100 caster sugar
- 1 egg
Instructions:
1. Sift the flour with the salt, then cream the butter and sugar together until pale and creamy. With the mixer's motor running, gradually add the egg; if the mixture looks like it's curdling, add a tbsp of sifted flour.
2. Put the mixer on it's lowest setting and add the flour gradually. stop mixing as the mixture comes together/leaves the side of the bowl; make sure it isnt sticky.
3. Roll out on a floured surface (around 5mm thick) and cut out shapes with your cutter.
4. Bake for around 20-30mins until lightly golden in colour.
5. Let the biscuits cool on a wire rack after sprinkling sugar over the biscuits as soon as they come out of the oven.
6. Enjoy!
Title: Fruit Bites
Ingredients:
- 4 fat free cream cheese
- 4 sugar-free orange marmalade
- 1/8 vanilla extract
- 1/8
- 16
Instructions:
1. Beat together cream cheese, marmalade, and extracts until creamy.
2. Place in a plastic bag, and pipe into the fruit.
3. Chill for an hour, and serve.
Title: Maple Fondue
Ingredients:
- 1/2 light brown sugar
- 1/4 butter
- 1/2 margarine
- 3/4 ground cinnamon
- 1 1/2 pure maple syrup
- 2 half-and-half cream
- cornstarch
Instructions:
1. Combine brown sugar, butter, and cinnamon in a saucepan.
2. Bring to a boil over medium heat and boil 1 minute, stirring occasionally.
3. Add maple syrup and 1 cup cream; whisk until smooth.
4. Return to a boil.
5. Whisk remaining 1/2 cup cream and cornstarch in a small bowl until smooth; whisk into saucepan.
6. Return to a boil; reduce heat and simmer 3 minutes, stirring often.
7. NOTE: The fondue may be made up to 2 days ahead.
8. Refrigerate in covered container.
9. Reheat in microwave or over low heat before serving.
10. Dippers: fruit pieces,bought or homemade gingermen cookies, pound cake cubes or"fingers".
Title: Berry Cobbler
Ingredients:
- 1/2 Splenda sugar substitute
- 3 cornstarch
- 1/4 ground cinnamon
- 1 water
- 3 Splenda Sugar Blend for Baking
- 1/4 butter
- 2 nonfat milk
- 1/3 vanilla extract
- 1/4 whole wheat flour
- 2/3 baking powder
- 3/4 salt
- 1/4
Instructions:
1. In a small heavy saucepan, combine the splenda, cornstarch, cinnamon and water until smooth.
2. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Remove from the heat; stir in berries and transfer toa an 8-inch square baking dish coated with nonstick spray.
4. For topping, in a small mixing bowl, beat sugar and butter until crumbly, about 2 minutes.
5. Beat in milk and vanilla.
6. Combine the flour, baking powder and salt; stir into butter mixture until blended.
7. Drop by tablespoonfuls over fruit mixture.
8. Bake at 375 for 25-30 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean.
9. Serve warm (great with a scoop of cinnamon or vanilla ice cream).
Title: Butterscotch Pudding
Ingredients:
- 3 milk
- 3/4 brown sugar
- 4 1/2 cornstarch
- 3/8 salt
- 2 butter
- 1 vanilla
Instructions:
1. Scald the milk until almost boiling.
2. Mix brown sugar, corn starch, salt in a bowl.
3. gradually stir part of scalded milk into dry ingredients.
4. Stir back into remaining milk and cook over low heat until it starts to thicken up.
5. Remove from heat.
6. Stir in butter and vanilla.
7. Pour into 4 dessert dishes. Keep refrigerated.
8. Can be served warm or cold. Yum! :).
Title: Cinnabon Roll Spiral Cookies!!!
Ingredients:
- 1 dark brown sugar
- 1 eggs
- 2 vanilla
- 1 flour
- 3 baking powder
- 2 salt
- 1/2 cinnamon
- 1 1/4 sugar
- 4 cinnamon
- 1 sugar
- 1 cinnamon
- 1 powdered sugar
- 2 heavy cream
- 4 -5 butter
- 1 vanilla
- 1
Instructions:
1. For both cinnamon mixtures, mix (in separate bowls) well, set aside.
2. For cookie dough, combine shortening and dark brown sugar in large bowl.
3. Beat til well blended.
4. Beat in eggs and vanilla til very well blended.
5. Combine flour, baking powder, salt and cinnamon in small bowl.
6. Add to creamed mixture, mix well.
7. Turn dough onto sheet of waxed paper and spread/pat out to a 9x7" rectangle.
8. Sprinkle evenly with Inside cinnamon mixture.
9. Roll up jelly-roll style into a log.
10. Dust all sides with Outside cinnamon mixture.
11. Wrap tightly with plastic wrap.
12. Refrigerate 4 hours or overnight.
13. Heat oven to 375º, spray cookie sheets with butter-flavored cooking spray.
14. Cut cold log into about 1/4" slices. It's ok if you can't slice that thin.
15. Bake for 8 minutes or til lightly browned on top.
16. Cool on cookie sheets for 4 minutes.
17. Then remove from cookie sheets, and cool the rest of the way on wire racks.
18. When cool, mix glaze ingredients well using as much or little milk as needed for a thick yet pipeable consistency.
19. Pipe glaze over each cookie.
20. HINT:
21. Be careful when rolling this dough. If it starts to crack, smooth them. Roll slowly.
22. Also, I found it easier when you slice them, let the slice rest on the knife when moving them to the cookie sheet. If they fall apart a bit, don't fret, just push them back together! They bake up just fine!
23. Makes 3-4 dozen.
Title: J-Man's Cast Iron Skillet Apple Pie
Ingredients:
- 1/2 butter
- 1 brown sugar
- 8 white sugar
- 3 ground cinnamon
- 2/3 nutmeg
- 2 ginger
- 1/2 allspice
- 1/4 cloves
- 1/8 white sugar
- 2 butter
- 1/8
- 1
Instructions:
1. Preheat oven to 350 degrees (175 C).
2. Place 1/2 cup butter in a 12" cast iron skillet. Melt butter in oven. Remove and sprinkle with the brown sugar. Return to oven while you prepare apples.
3. Remove skillet. Place 1 unrolled pie crust on top of the brown sugar mix.
4. Spread half the sliced apples on the crust (just a single layer).
5. Sprinkle about 1/3 cup of sugar on top of the apples along with half the nutmeg, ginger, allspice, cloves.
6. Add the second crust and layer with apples and the other half of the sugar/spices.
7. Add the third crust. Sprinkle with about 1/8 cup of white sugar. Dot with butter. Cut 4 slits in top crust.
8. Bake until crust is golden brown. About 45-55 minutes.
9. Serve warm (great with vanilla ice cream!).
Title: Peanut Patties IIi
Ingredients:
- 2 sugar
- 1/2 margarine
- 1 vanilla
- 1 milk
- 1/2 water
- 1/4 powdered sugar
- 1 peanuts
- 4
Instructions:
1. Boil sugar, milk, Karo and water until it forms a soft ball (about 234F on a candy thermometer).
2. While the mixture is cooking, spread peanuts on a cookie sheet and place in a warm oven.
3. Add hot peanuts and cook until hard ball stage (250F to 260F on a candy thermometer).
4. Remove from heat and add powdered sugar, margarine, vanilla and 3 to 5 drops of red food color.
5. Drop into greased muffin tin or onto waxed paper by tablespoonsful.
Title: Sweet Biscuit Chocolate Roll
Ingredients:
- 250 margarine
- 260 powdered sugar
- 3 eggs
- 2 walnuts
- 3 brandy
- 1
- 350
Instructions:
1. Cut by hand the biscuits in crumbs. Chop the walnuts.
2. Melt the margarine in a small pot and then add the sugar and the cocoa. Stir with a spoon until well mixed.
3. Beat the eggs and put them to the margarine mixture; stir.
4. And finally add the biscuits crumbs and the walnuts. Stir until they are mixed.
5. Cut a piece of parchment paper about 13x18" size. Arrange the cookie-mixture as a roll in the middle of the paper and roll.
6. Put the roll into the freezer for a couple of hours.
7. Then remove and store at the fridge. Enjoy!
8. Cooling time is not included!
Title: Just One More Bite... Orange Zucchini Cake
Ingredients:
- 18 water
- 1 1/3 eggs
- 1/3 zucchini
- 3 orange
- 1 cream cheese
- 1 orange zest
- 8 powdered sugar
- 2 vanilla
- 1
Instructions:
1. Prepare spice cake mix with water, oil and eggs, adding in zucchini and orange zest (Make sure to follow the directions on the back of your spice cake mix package).
2. Bake cake according to package directions in your favorite pan style.
3. Remove from oven and allow to cool completely.
4. While cake is cooling, whip together room temperature cream cheese, orange zest, powdered sugar and vanilla.
5. Spread thin layer evenly over top of cooled cake. Cover and store in fridge until eaten.
6. **I enjoy this without any icing at all, but think it would also be good with some whipped cream on top also.
Title: Gluten Free Gingerbread Cookies
Ingredients:
- 2 baking powder
- 1 baking soda
- 1/2 cinnamon
- 1 1/2 ground ginger
- 2 ground cloves
- 1 ground nutmeg
- 1/2 xanthan gum
- 1 salt
- 1 butter
- 1/2 molasses
- 1/3 dark brown sugar
- 1/2 egg
- 1
Instructions:
1. In a bowl cream together butter and sugar until smooth.
2. Add molasses and egg and mis until smooth.
3. I use my electric beater for this part.
4. In a separate bowl sift together ALL dry ingredients.
5. Mix dry into wet a little at a time until all combined.
6. Refrigerate for at least 1 hour.
7. Remove from bowl and knead into a ball on a floured surface.
8. Roll to about 1/4 inch (5mm) and cut using your favourite cookie cutters. Yield depends on the cookie cutters used.
9. Bake at 350 for 15-17 minutes.
10. Remove to cooling rack. They will be fragile.
11. Ice as desired with hard setting icing.
Title: Spice Cake That You Don't Tell Your Guests is Tomato Soup Cake
Ingredients:
- 1 sugar
- 4 applesauce
- 4 1% low-fat milk
- 2 all-purpose flour
- 1/2 baking powder
- 1 baking soda
- 2 salt
- 1 1/2 cinnamon
- 1/2 ground allspice
- 1/2 ground cloves
- 1 ground cardamom
- 1/4
- 1/8
Instructions:
1. Cream the sugar, oil, and applesauce together.
2. Blend in the egg whites, milk, and tomato soup to this mixture.
3. In 1/3 cup increments, whisk in one cup of flour.
4. Whisk in the baking powder, baking soda, salt, cinnamon, allspice, ground cloves, and cardamom.
5. Whisk in the remaining cup of flour in the same 1/3 cup increments.
6. A nice optional addition would be 1/2 cup shelled diced walnuts or raisins.
7. Well-grease a 9 x 13 baking dish with cooking spray and dust with flour, pour the batter into it and bake at 375F for 35-40 minutes.
8. A variety of frostings go well with this cake, traditional vanilla and chocolate taste great on it as do cream cheese and penuche frostings.
Title: Bertha's 7-Up Cake
Ingredients:
- 3 sugar
- 1 1/2 butter
- 5 -6 eggs
- 3 flour
- 1 vanilla
- 1
- 3/4
Instructions:
1. Preheat to 325.
2. Mix in order listed.
3. Pour into lightly greased bundt or angel food pan.
4. Bake 1.5 hours.
Title: Coconut Chiffon Cake
Ingredients:
- 6 cream of tartar
- 1/2 sugar
- 1/4 light coconut milk
- 1 marshmallow creme
- 1 sweetened flaked coconut
- 1
- 2
- 18
- 3/4
- 1 1/2
Instructions:
1. Heat oven to 350 degrees; you'll need a 10-inch tube pan with removable core and bottom (not nonstick).
2. For cake, beat egg whites and cream of tartar in large bowl with mixer on medium until soft peaks form when beaters are lifted.
3. Gradually beat in sugar until incorporated.
4. Continue to beat on high until stiff, shiny peaks form.
5. In second large bowl (no need to wash beaters), beat remaining cake ingredients on medium speed until blended.
6. Continue to beat on high until smooth, about 3 minutes.
7. Add egg whites to top of batter and fold in with rubber spatula until combined.
8. Scrape batter into ungreased pan; smooth top and tap pan on counter a few times to settle batter.
9. Bake 1 hour or until pick inserted in center comes out clean.
10. Invert pan onto its core on countertop and cook cake completely.
11. Loosen cake around sides of pan and core with long thin-bladed knife; lift cake from pan sides by the tube.
12. Cut away cake from pan bottom and invert onto rack, then immediately reinvert cake right side up on a serving plate.
13. Frosting: Fold cream cheese and marshmallow creme together in a medium bowl until blended.
14. Spread evenly over cake.
15. Cover frosting with coconut, gently pressing to adhere.