lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter Rice Krispy Bars
Ingredients:
- 1 light corn syrup
- 1 sugar
- 1 peanut butter
- 6 chocolate chips
- 1
Instructions:
1. In a saucepan, combine corn syrup and sugar. cook over medium heat until sugar melts and mixture comes to a boil.
2. Remove from heat, and stir in peanutbutter.
3. Pour mixture over rice krispies and mix well.
4. Spread into a 9x13 inch pan.
5. In a saucepan, melt chocolate and butterscotch chips.
6. Spread on top of bars.
7. Enjoy!
Title: Raspberry Party Cake Filling 1968
Ingredients:
- 1 frozen raspberries in light syrup
- 1 1/2 gelatin
- 2 1/2 powdered sugar
- 3/4
Instructions:
1. Thaw and drain the frozen raspberries.
2. Strain the syrup and reserving a quarter cup .
3. Make sure you have drained the berries well.
4. In a 1/4 cup of the syrup sprinkle in the gelatin, and stir, to bloom.
5. Then melt over boiling water to warm and dissolve gelatin mixture.
6. Set aside and cool, to lukewarm.
7. Beat the 2 1/2 cups of whipping cream and when it begins to thicken add in the cooled gelatin mixture all at once and continue to beat.
8. When it is almost stiff add in the powdered icing sugar gradually, and whip until thick.
9. Now fold in the well drained raspberries .
10. Fill and frost your desired sponge cake.
Title: Chocolate Mallow Mash
Ingredients:
- 3 butter
- 2 miniature marshmallows
- 4
- 1 1/4
Instructions:
1. In a saucepan, melt chocolate and butter, stirring until smooth.
2. Cool until slightly warm.
3. In a large bowl, combine remaining ingredients.
4. Pour chocolate on top& mix well.
5. Pour into a 13" x 9" pan lined with greased aluminum foil.
6. Chill until firm, about 1 hour.
7. Remove from pan and cut into squares.
8. Store at room temperature for easy cutting.
9. Makes approx.
10. 4 dozen squares.
Title: Acorn Carrot Cake
Ingredients:
- 2/3 flour
- 2/3 sugar
- 1 1/2 baking soda
- 1 baking powder
- 1 cinnamon
- 1/2 nutmeg
- 1/2 salt
- 1/2 low-fat yogurt
- 1/4 eggs
- 3 carrots
- 2 pecans
- 2/3
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a 13x9 inch pan.
3. Mix dry ingredients.
4. Stir in yogurt, oil, and eggs.
5. Stir in carrots and nuts.
6. Spread evenly in pan.
7. Bake until a knife inserted in the center comes out clean, about 30 minutes.
8. Cool slightly on a rack, then remove from pan to finish cooling.
Title: Apple Crisp
Ingredients:
- 6 apples
- 1 granulated sugar
- 1/2 butter
- 3/4 flour
- 1 1/2 cinnamon
Instructions:
1. Combine dry ingredients.
2. Add melted butter to dry ingredients to form a crumbly mixture.
3. Spray a 9 by 9 baking dish with cooking spray.
4. Place peeled and sliced apples in baking dish.
5. Pour crumbly mixture over the apples in the baking dish.
6. Bake for 40-50 minutes at 375.
Title: How to Make the Perfect Kheer for Any Festival
Ingredients:
- 100 basmati rice
- 1 sugar
- 125 cardamom
- 1 pistachios
- 5 -6 cashew nuts
- 4 -5
Instructions:
1. Wash rice and put it in a cooker. Add 400 grams water in it and soak for 30 minutes.
2. Now cook it for one whistle and stand till the steam is released.
3. Check the rice. It should be properly cooked.
4. Now add milk slowly, stirring the rice continuously.
5. There should be no lumps in it.
6. Now put on the gas and bring to boil. Stir continuously.
7. Put the flame on medium and let it boil, stirring every 5-10 minutes.
8. When it becomes thick enough, add sugar and mix well.
9. After 2 minutes put off the flame and add green cardamom powder and half the almonds, cashews, and pistachios.
10. It is ready if you want to serve it hot.
11. You can also serve it chilled.
12. Put the kheer in a big bowl and let it set at room temperature. Now put it in the fridge.
13. After 2-3 hours garnish it with rest of the dry fruits and serve.
Title: Chocolate-Mint Pudding Cakes
Ingredients:
- 6 bittersweet chocolate
- 1/2 unsalted butter
- 3 eggs
- 3 sugar
- 1/3 all-purpose flour
- 1/4 salt
- 1 1/4 powdered sugar
- 1/4 peppermint ice cream
- mint chocolate chip ice cream
- fresh mint leaves
Instructions:
1. Preheat oven to 375°F
2. Lightly butter six 3/4-cup ramekins or custard cups.
3. Stir chocolate and butter in heavy small saucepan over low heat until melted and smooth. Remove from heat and cool slightly.
4. Using electric mixer, beat eggs, egg yolks, and 1/3 cup sugar in large bowl until slightly thickened, about 5 minutes.
5. Add all purpose flour and beat until blended.
6. Add chocolate mixture, peppermint extract, and salt; beat just until incorporated.
7. Divide chocolate mixture among prepared ramekins. Place ramekins on baking sheet. (Can be prepared 1 hour ahead. Let stand at room temperature.).
8. Bake cakes until edges are set but centers look shiny and still move slightly when ramekins are gently shaken (tester inserted into centers comes out with wet batter attached), about 11 minutes.
9. Remove cakes from oven; run small knife around each cake to loosen.
10. Place small plate atop 1 ramekin with pudding cake. Using oven mitts or pot holders, hold plate and ramekin firmly together and invert, allowing cake to settle onto plate. Repeat with remaining cakes.
11. Sprinkle each cake with powdered sugar or sweetened cocoa. Place scoop of ice cream alongside. Garnish with mint leaves and serve.
Title: Easy Moist Cake
Ingredients:
- 1 instant pudding mix
- 1 eggs
- 4 canola oil
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F
2. Mix all the ingredients together until blended.
3. Pour batter into 2 well greased cake pans ( 8 inch, or other) and bake for 40-45 minutes.
4. Serve frosted or with ice cream and fresh fruit. Also delicious drizzled with vanilla sauce.
Title: Baklava Rolls With Almonds and Walnuts - Authentic Greek Recipe
Ingredients:
- 1 phyllo dough
- 1/2 walnuts
- 1/2 sugar
- 3/4 brandy
- 1 cinnamon
- 1 butter
- 1 water
- 1 sugar
- 1 1/2 cinnamon stick
- 4 1/2
- 2
- 1
Instructions:
1. Combine almonds, walnuts, bread crumbs, cinnamon, orange rind, sugar and brandy. Mix well.
2. Separate dough in parts, so that each part has two "phylla" as they're called.Butter up the first two.
3. Spread on top of them a thin layer from the filling, leaving 2 cm from the edges. Fold edges and roll it tightly. Do the same thing with the rest "phylla".
4. Curve the baklava rolls with a sharp knife, almost half-way through. Do not cut them all the way! Each cut should be about 4-5 cm from the other.
5. Brush the baklava rolls with plenty of butter and place them in buttered pan.
6. Bake for 30-40 mins at 180 C (355 F).
7. Meanwhile prepare syrup mixing and boiling all ingredients, until its thickness compares to that of olive oil.
8. Let the syrup cool down.
9. when baklava rolls seem golden brown, you take them out and cut out the pieces you had previously curved. Put it back in the hot oven for 5 minutes.
10. Take the rolls out and immediately pour the cooled syrup over them. Let it cool before serving.
Title: Kids' Puppy Chow - Gluten Free, Casein Free
Ingredients:
- 1 margarine
- 1/2 peanut butter
- 1 chocolate chips
- 1 confectioners' sugar
- 1
Instructions:
1. Melt chocolate chips, margarine, and peanut butter over medium heat. Stir.
2. Pour over cereal, using a large bowl or a ziploc bag. Coat well.
3. Add confectioner's sugar to bowl/bag and mix/shake vigorously to coat well. Break apart any large chunks sticking together.
Title: M&m Cookies!
Ingredients:
- 2 all-purpose flour
- 1 1/4 baking soda
- 1/4 salt
- 3/4 unsalted butter
- 2/3 granulated sugar
- 2/3 light brown sugar
- 1 egg
- 1 pure vanilla extract
- 1 1/2
- 1
Instructions:
1. M&M's® Cookies: Preheat oven to 350 degrees F (177 degrees C). Place one oven rack in the top third of the oven, and one oven rack in the bottom third of the oven. Line two baking sheets with parchment paper.
2. In a large bowl, whisk.
3. together the flour, baking soda, and salt.
4. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (about 2 - 3 minutes). Scrape down the sides of the bowl. Add the egg and egg yolk, beating until well combined. Beat in the vanilla extract.
5. Gradually add the flour mixture to the creamed mixture and beat just until incorporated. Scrape down the sides of the bowl as needed.
6. Form dough into balls, using 1/4 cup (60 grams) for each cookie. Place six balls of dough on each baking sheet. Gently flatten each ball of dough into a 2 1/2 inch (6.5 cm) round. Completely cover the tops of the cookies with the M&M's® or Smarties® . Gently press the candies into the dough. Bake the cookies for about 15-17 minutes, rotating the baking sheets halfway through the baking time. The cookies are done when they are light golden brown in color and just set. They will still seem a little soft but they will firm up as they cool. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.
Title: Dense Bittersweet Chocolate Cake
Ingredients:
- 1 unsalted butter
- 1 bittersweet chocolate
- 1 brewed coffee
- 8 sugar
- 1 vanilla extract
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. Butter the sides and bottom of a 10-inch springform pan and set aside.
3. In the top of a double boiler, combine the butter, chocolate and coffee and melt slowly, stirring occasionally, until smooth.
4. Remove from the heat and let cool for 5 minutes.
5. In a medium mixing bowl, whisk together the eggs, sugar and vanilla until frothy.
6. Whisk the eggs into the melted chocolate until combined.
7. Pour the mixture into the prepared pan.
8. Bake for 1 hour and cool on a wire rack until it reaches room temperature.
9. Remove the sides of the pan, cover with plastic wrap and refrigerate overnight, before serving.
Title: New Mexico Biscochos
Ingredients:
- 6 flour
- 1 salt
- 3 baking powder
- 2 sugar
- 12 wine
- 12 cinnamon
- 1 1/2 sugar
- 2 cinnamon
- 3
- 1
- 2
Instructions:
1. Sift flour, baking powder and salt together in large bowl, set aside.
2. In mixer bowl beat the lard and sugar together until light and fluffy.
3. Add the egg yolks, cinnamon, anise extract and juice/wine. Mix till incorporated.
4. Add flour mixture to lard mixture and mix well.
5. Roll dough out onto floured counter top to 1/2" thickness. I work half the dough half at a time, rolling into a large square. Cutting into strips about 1 inch wide, then cut those strips into 2" cookies. (A ruler works great!).
6. Place cookies on an ungreased cookie sheet and bake at 400°F for about 8-10 minutes.
7. While cookies are warm roll them in cinnamon sugar.
Title: Tunnel of Cherry Cake
Ingredients:
- 1 sour cream
- 1/2 water
- 1/3 cherry pie filling
- 1/2
- 3
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease and flour a Bundt pan.
3. I use Bakers Joy.
4. In a large bowl combine all ingredients, except nuts and cherry filling at low speed until all ingredients are moistened.
5. Beat 2 minutes at high speed.
6. Spoon 2/3 batter into pan.
7. Spoon 1 cup of cherry pie filling evenly in narrow ring over batter.
8. Don't let cherries touch side of pan.
9. Cover with remaining cake batter.
10. Bake at 350 degrees 36-40 minutes until top is golden brown.
11. Cool upright in pan for 1/2 hour.
12. Invert onto cake plate.
13. Sprinkle with confectioner sugar and serve with remaining cherry pie filling.
Title: Yum Yum Cupcakes
Ingredients:
- 8 cream cheese
- 1/3 granulated sugar
- 12 egg
- 1 salt
- 1/4 granulated sugar
- 2 flour
- 3 vanilla
- 2 baking soda
- 1/2 vinegar
- 2 water
- 2
- 2/3
- 2
Instructions:
1. Cream together all filling ingredients except chocolate chips. (cream cheese, sugar, egg and salt).
2. Add chocolate chips and set aside.
3. Mix cake ingredients together.
4. Fill cupcake papers 1/3 full then using a teaspoon put 1 spoonful of filling mixture in center of each cupcake.
5. Fill papers another 1/3 with cake ingredients.
6. Bake at 375°F for 20-25 minutes.
7. Cool and serve (if they make it through the cooling stage).
Title: Baked Sweet Potatoes and Apples
Ingredients:
- 4 sweet potatoes
- 2 butter
- 1/2 maple syrup
- 2 apples
- 1/2 cinnamon
- ground cloves
- cider
Instructions:
1. Preheat oven to 350 degrees. Bake or microwave sweet potatoes until done but still firm.
2. When cool enough to handle, cut them into 1/2 inch thick slices.
3. Oil a deep, 1 1/2 inch-thick quart baking casserole dish. Arrange half on the sweet potato slices in the bottom.
4. Drizzle with half of the butter, then half of the maple syrup.
5. Top with the apple slices. Sprinkle lightly with the cinnamon and cloves.
6. Repeat the layers and then pour the apple juice over top.
7. Bake for 30 minutes, covered, then uncovered for another 10 minutes.
8. Serve at once or cover and keep warm until needed.
Title: Bavarian Apple Torte
Ingredients:
- 1/2 butter
- 1/3 sugar
- 1/4 vanilla
- 1 flour
- 1/4 cream cheese
- 8 sugar
- 1/4 egg
- 1 vanilla
- 1/2 sugar
- 1/3 cinnamon
- 1/2 apples
- 4
- 1/2
Instructions:
1. Preheat oven to 450.
2. Cream butter, sugar and vanilla.
3. Blend in flour.
4. Press into 9" springform pan and spread with jam.
5. Combine cream cheese and sugar.
6. Add egg and vanilla.
7. Mix well.
8. Pour over jam.
9. Topping: Toss apples with sugar and cinnamon and spoon over cheese.
10. Sprinkle almonds on top.
11. Bake at 450 for 10 minutes; then 400 for 25 minutes.
12. Cool.
Title: Peanut Butter Pie
Ingredients:
- 1 1/2 creamy peanut butter
- 1 cream cheese
- 1/2 vanilla extract
- 1 powdered sugar
- 1/2 milk
- 1 Cool Whip
- 9 graham cracker crust
Instructions:
1. Beat peanut butter, cream cheese, and vanilla in medium bowl with mixer until smooth.
2. Gradually add powdered sugar and milk beating until smooth.
3. Fold in cool whip.
4. Spread mixture into Crust.
5. Refridgerate or freeze.
Title: Kringles Cookies
Ingredients:
- 1/2 sugar
- 4 eggs
- 2 vanilla
- 4 flour
- 2 baking powder
- 2 salt
- 2 powdered sugar
- 1/2
- 1/4
Instructions:
1. Mix oil, chocolate, sugar, and eggs, then add other ingredients except powdered sugar.
2. Chill for several hours.
3. Make into 1 inch balls.
4. Roll in powdered sugar.
5. Bake at 350 degrees for 10-12 minutes.
Title: Valentine's Berry Parfaits
Ingredients:
- 2 fresh strawberries
- 3/4 raspberries
- 1 prepared vanilla pudding
- 1/4 Cool Whip
- 1
Instructions:
1. In a small mixing bowl, gently fold together the vanilla pudding and whipped cream or topping.
2. If desired, stir in red food coloring.
3. Using 2 parfait or sundae glasses, place one-fourth of the cake cubes in the bottom of each glass.
4. Add one-fourth of the berries and one-fourth of the pudding mixture.
5. Repeat the layers.
6. Serve immediately. .
Title: Quick & Easy Fruit and Dip
Ingredients:
- 1 cream cheese
- 1/2 marshmallow creme
- 1 nectarines
- plum
Instructions:
1. Blend cream cheese and marshmallow crème in mixer.
2. Slowly add ¼ C of juice.
3. Mix until well blended.
4. Cover and chill.
5. Cut fruit up into bite size pieces.
6. Dip the bananas and apples into the remaining pineapple juice to prevent the fruit from browning.
7. (Works as well as lemon but adds some sweetness to the fruit) To serve, arrange fruit on a platter around the dip.
Title: Taiwanese Walnut Cookies
Ingredients:
- 1 unsalted butter
- 1 powdered sugar
- 2 all-purpose flour
- 1 baking powder
- 1/3 walnuts
- 1/4 eggs
- 2
Instructions:
1. Preheat oven to 320 F; Line a layer of baking sheet on a baking pan.
2. In a mixing bowl, combine butter, powdered sugar, all-purpose flour and baking powder with a fork first. Use fingers to mix well and form dough. Cover and refrigerate for 20 minutes.
3. Add walnut and peanut into the mixing bowl. Gently fold nuts into dough. Divide into 9 pieces and roll each into a ball. Press each dough to make it a little flat, about 2/3 inch thick.
4. Transfer dough to baking pan. Leave about 2 inches between each piece. Apply beaten egg on dough surface. Bake until golden brown, about 15 minutes.
5. Let cookies set on the baking pan for 5 minutes. Transfer cookies to a wire rack and cool. Enjoy!
Title: Speculaas (Dutch Spice Cookies or Windmill Cookies)
Ingredients:
- 2 brown sugar
- 1 1/2 butter
- 1 egg
- 3 1/2 flour
- 1 baking powder
- 1 salt
- 1 cinnamon
- 3/4 ground cloves
- 1/2 nutmeg
- 1/2 ground ginger
- 1/2 cardamom
Instructions:
1. In a large mixing bowl, cream together sugar and butter. Add egg.
2. Add remaining ingredients and stir to form a stiff dough.
3. If making the cookies without a mold, roll the dough into cylinders that are the diameter of your desired cookies.*
4. Freeze for at least 20-30 minutes.
5. Slice the chilled dough into thin (~1/4 inch) rounds and place on a cookie sheet. Cookies will spread a little bit upon baking.
6. Bake at 350 degrees for 10-15 minutes.
7. *Also chill dough before pressing into molds or using cookie cutters.
Title: Double Strawberry Shortcake
Ingredients:
- 3 strawberries
- 2 all-purpose flour
- 1/4 granulated sugar
- 2 baking powder
- 1/2 baking soda
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1/2 salt
- 2/3 buttermilk
- 1/4 unsalted butter
- 1 egg
- 1 heavy cream
- 1/4 confectioners' sugar
- 1 fresh lemon rind
- 1/4
Instructions:
1. Heat oven to 400°. Grease 9-inch round cake pan (with removable bottom, if available). Coarsely chop 1 cup of strawberries.
2. Sift together flour, sugar, baking powder, baking soda, cinnamon, ground ginger and salt into a large bowl.
3. Whisk together buttermilk, melted butter and egg in medium-size bowl. Add buttermilk mixture and the 1 cup chopped strawberries to flour mixture; stir until well blended and evenly moistened. Scrape batter into prepared pan; smooth top.
4. Bake the shortcake in 400F oven for 20 to 25 minutes, until toothpick inserted in the center of the shortcake comes clean. Let cake cool in pan on wire rack for 10 minutes. Remove cake from pan to rack; let cool completely.
5. Beat cream, confectioners sugar, lemon rind and extract in medium-size bowl until stiff peaks form.
6. Slice shortcake horizontally in half. Place bottom layer, cut side up, on platter. Spread with 2/3 cup lemon cream. Place half of remaining berries, stem end down, on top of lemon cream. Spread cut side of the other half of shortcake with 2/3 cup lemon cream. Carefully invert on top of strawberries. Dollop top of shortcake with remaining lemon cream. Arrange remaining strawberries, stem side down, on top. Serve immediately or refrigerate for no more than 1 hour.
Title: Blueberry Cream Cheese Roll
Ingredients:
- 1 flour
- 1 baking powder
- 1/2 salt
- 3 eggs
- 1 sugar
- 1 vanilla extract
- 1/3 hot water
- 2 confectioners' sugar
- 3 cream cheese
- 2 milk
- 1/2 sugar
- 3 cornstarch
- 1 lemon rind
- 1/4 salt
- 14 blueberries
- 1 butter
- 1 fresh lemon juice
- 1/8 ground mace
Instructions:
1. Preheat oven to oven to 375*.Sift together the flour, baking powder, and salt. In a large mixer bowl, beat the eggs at high speed until lemon colored.
2. gradually add the sugar a tblespoon at a time, beating constantly; add the vanilla.
3. Reduce speed to slow and add the flour mixture to the egg mixture, beating only until blended.
4. add the hot water all at once and beat to a smooth batter.
5. Line a 15x10" jelly roll pan with wax paper and grease.
6. Spread the batter evenly over the pan. Bake for 12-14 minutes or until the cake is golden and springs back when you touch it lightly with your finger.
7. Loosen the cake carefuly from the sides of the pan with spatula. Sift powdered sugar over the cake, cover with a dish towel. Peel off the wax paper and quickly trim off the crisp edges with a sharp knife.
8. Beginning at short end, roll the cake and towel together into a firm roll.
9. cool on a rack while you prepare the filling.
10. in a mixer bowl, beat the cream cheese with the milk until smooth -- and fluffy.set aside.
11. in a saucepan, combine the sugar, cornstarch, lemon rind, and salt.
12. place a strainer over the pan and drain the juice from the blueberries into the mixture, setting the berries aside.
13. cook over medium heat until thick, stirring constantly.
14. Remove from the heat and stir in the butter, lemon juice and mace.
15. Carefully fold in the blueberries.chill.
16. carefully unroll the cake and spread the cream cheese mixture thinly over the entire surface.
17. Spread the blueberry mixture over the cream cheese to within 1/2" of the edges, and reroll the cake.
18. place the roll, seam side down on a rectangular tray and refrigerate until 30 minutes before serving.
19. cut into 1" slices and serve.
Title: Blueberry Cobbler
Ingredients:
- 1/2 butter
- 1 sugar
- 1 flour
- 1 milk
- 2 blueberries
Instructions:
1. Put melted butter in 8X8 baking dish.
2. Mix flour and sugar in mixing bowl.
3. Pour flour/sugar mixture over melted butter. DO NOT STIR!
4. Pour milk over flour/sugar mixture and melted butter. STILL DO NOT STIR!
5. Put a layer of blueberries in baking over other ingredients and bake at 350 for 30 minutes. Don't worry about the covering that is supposed to be over blueberries--this will build over blueberries as the cobbler bakes.
Title: Cinnamon Sugared Nuts - Sugar Free
Ingredients:
- 1 pecan halves
- 2 walnut halves
- 1/4 Splenda granular
- 2 ground cinnamon
- 1/4 ground nutmeg
- 1/4 ground cloves
Instructions:
1. Heat oven to 300 degrees
2. Mix egg whites and pecan halves in medium bowl until pecans are coated and sticky
3. Mix remaining ingredients and sprinkly over the pecans. Stir pecans until conpletely coated. Spread pecans in a single layer in unreased jelly roll pan 15 1/2 x 10 1/2 x 1 inch.
4. Bake about 30 minutes or until toasted. Cool completely or serve warm!
Title: Spicy Chocolate Beet Cake With Chocolate Glaze
Ingredients:
- 4 beets
- 3 1/2 baking soda
- 4 salt
- 1/2 ground cloves
- 1/4 ground cinnamon
- 1/4 eggs
- 6 granulated sugar
- 2 1/2 dark brown sugar
- 1/2 vanilla extract
- 1 1/2 unsalted butter
- 5 light corn syrup
- 1 1/4 heavy cream
- 6 salt
- 1 vanilla extract
- 1 ground cinnamon
- 3/4
- 1/2
Instructions:
1. Preheat the oven to 350*F.
2. Grease and flour a 10-inch bundt pan or angel food cake pan.
3. Puree' the beets, a small batch at a time, in food processor or blender.
4. Sift the flour together with the baking soda, 1/2 tsp of salt, the cloves and 1/4 tsp of cinnamon. Set them aside.
5. In a large mixing bowl, beat the eggs until they are pale yellow and frothy.
6. Gradually beat in both the sugars and the oil.
7. Using a rubber spatula, fold the beet puree' into the egg mixture.
8. Gradually fold the dry ingredients into the beet mixture, making sure to combine them well.
9. Gently but thoroughly, fold the melted unsweetened chocolate and the 1 1/4 tsp of vanilla into the cake batter.
10. Pour the batter into the prepared pan.
11. Bake the cake in the middle of the oven for 1 1/2 hours, or until a toothpick inserted into the center comes out clean and dry.
12. Invert the cake over a wire rack and let it cool completely in the pan-allow 2 hours.
13. Chocolate Glaze:
14. Melt the semisweet chocolate in the top of a double boiler over simmering water.
15. Stir in the butter and corn syrup, then gradually mix in the cream.
16. Continue stirring over simmering water for about one minute or until the mixture is well blended.
17. Add a pinch of salt, 1/2 tsp of vanilla and a dash of cinnamon; stir again.
18. Turn the cake right side up and loosen it from the pan by running a knife around the inner edges.
19. Invert the pan and tap it gently until the cake is released and falls free from the pan.
20. Set the thoroughly cooled cake back on the rack; slide wax paper or a baking sheet under the rack.
21. Pour the glaze over the cake, lift the rack and gently shake it to distribute the glaze evenly.
22. Chill the cake until the glaze is set-about 20 to 30 minutes.
Title: Sugar Cookies
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 2 eggs
- 1/2 salt
- 1 vanilla
- 2 cream of tartar
- 1 baking soda
- 2 3/4 flour
Instructions:
1. Soften lard and butter, and stir in sugar and eggs.
2. Then add salt, vanilla, cream of tartar, baking soda, and flour. Mix well.
3. Roll dough into balls (about the size of ping pong balls or a little smaller).
4. Roll the balls in a bowl of sugar.
5. Place the balls on a greased cookie sheet.
6. Grease the bottom of a glass and push it into the sugar. Use the glass to push each ball flat so it is about 1/2 inch thick.
7. Bake at 350 for 8-10 minutes or just until the outside edges start to brown.
8. Cool them on parchment paper.