lumicero/recipes-ing2inst huggingface dataset:
Title: Danielle's Cream Cheese Cut-Out Cookies
Ingredients:
- 1 salted butter
- 8 cream cheese
- 1 granulated sugar
- 1 egg
- 1 1/2 vanilla extract
- 3 1/2 all-purpose flour
- 1 baking powder
- 1 powdered sugar
- 1 1/4 water
- 3
Instructions:
1. Cream together the butter, cream cheese, and sugar.
2. Add the egg and vanilla, mix well.
3. Switch beater hooks for dough hooks on your mixer.
4. Stir baking power into flour then add to butter mixture. Beat well until flour is incorporate. Scraping down sides of bowl as necessary. Take care not to over-mix.
5. Divide dough into at least 4 balls and wrap with plastic wrap. Chill in fridge for at least 2 hours. Can also be frozen. Allow to come to fridge temperature before rolling.
6. I like to make these on the thick side so the tang of the cream cheese can really be tasted. I roll mine just over 1/4" thick. Cut out as many cookies as possible from the first "sheet" of dough. Gather the scraps and put them back into the plastic wrap. Reserve all scraps for rolling later after they chill again. Put your cookies on a cookie sheet. I have never had a problem using an ungreased sheet. Cookies will not spread so they can be placed very close together.
7. OPTIONAL STEP: Put the cookie sheet with your raw cookies into the fridge for about 3 minutes. This keeps the edges very crisp and square. They will not soften and round in the oven.
8. Heat your oven to 350 degrees. Bake first batch and set timer for 8 minutes. Check at this point and see if they still look shiny. If so, add 1 more minute. Should not take longer than 10 minutes.
9. Let cookies cool and prepare icing. Mix icing ingredients in a small bowl with a spoon. Scrape the sides to incorporate all the sugar.
10. Spread icing on cookies with an icing spatula or dip the tines of a serving fork into the icing and drizzle over the cookies. Color and add crunch with decorating sugars.
Title: Wye-Oh-Wye Shortbread
Ingredients:
- 4 butter
- 2 caster sugar
- 5 plain flour
- 2
Instructions:
1. Light oven 325f, 170c, gas mark 3.
2. Lightly grease and flour a 7" diameter oven-proof dish(I used the one in my photo).
3. Cream butter and sugar until light and fluffy.
4. Gradually add the flour and ground rice and mix until smooth.
5. Press mixture into the dish. Using a fork, prick well all over. If you wish, you can pinch a pattern around the edge using your finger and thumb.
6. Mark into 8 triangles with a sharp knife.
7. Bake for about 40 mins until a nice pale golden colour.
8. Leave to rest for 5 mins, then cut into triangles and sift with castor sugar (I think I'll try cinnamon sugar next time).
Title: Tropical Checkerboards
Ingredients:
- 3/4 butter
- 1 sugar
- 1/2 baking powder
- 1 egg
- 1 vanilla
- 2 flour
- 1/4 salt
- 1/2 coconut
- 1/2
- 1/3
Instructions:
1. beat butter 30 seconds.
2. beat in sugar, baking powder and salt.
3. beat in egg and vanilla, beat in flour.
4. divide dough in half.
5. knead almond extract and orange food color in half. knead coconut extract and yellow food color in other half.
6. shape each colored portion into rectanglar logs, 6 inches long by 2 inches wide. wrap each log in wax paper. chill 1 hour.
7. cut each log length wise into 4 slices.
8. alternating colors stack slices to form 2 four layor logs. press together to seal with wax paper. chill for 1 hour.
9. place logs on cutting surface with solid color facing up. using a sharp knife cut each log lengthwise four times. stack four slices of dough making a checkerboard.
10. Combine coconut and nuts, roll logs in mixture. chill for 1-2 hours.
11. preheat oven to 375.
12. slice logs 1/4 inch thick. place 2 inches apart on ungreased cookie sheet.
13. bake 10-12 minutes.
14. transfer to wire rack.
Title: Sauteed Nectarines and Coconut Panna Cotta
Ingredients:
- 6 nectarines
- 2 sugar
- 2 coconut
- 1/2 cold water
- 1/4 unflavored gelatin
- 2 heavy cream
- 1 coconut milk
- 2 sugar
- 1 vanilla bean
- 1/3
- 1
Instructions:
1. Panna Cotta:
2. place water in very small saucepan. Sprinkle with gelatin and let stand about 1 minute to soften. Heat over low heat until the gelatin is dissolved, then remove from heat.
3. In a large saucepan, combine cream, coconut milk and sugar. Scrape vanilla bean seeds into the pan and add the bean pod. Bring to a boil over medium high heat, stirring.
4. Remove from the heat and stir in the gelatin mixture and coconut extract. Remove the vanilla pod. Spoon into eight 1/2 cup ramekins. Let cool to room temperature Chill the ramekins, covered, at least 4 hours or overnight.
5. Nectarines:
6. Place nectarines in a large saute pan and sprinkle with sugar. Cook, stirring, over medium heat. When the sugar is caramelized, add orange juice and peel, toss well and remove from heat.
7. Dip the ramekins into a bowl of hot water one at a time for 3 seconds. Run a thin knif around the edge of each ramekin and invert onto the center of a small plate.
8. Place nectarines on the side and top with coconut.
Title: Black Bottom Cupcakes
Ingredients:
- 8 cream cheese
- 1/3 sugar
- 1 egg
- 1/2 vanilla extract
- 1 1/2 all-purpose flour
- 1 light brown sugar
- 1/3 baking soda
- 1 salt
- 1/4 water
- 1 white vinegar
- 1/3 pure vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. butter muffin pan.
3. In your food processor or electric mixer beat the cream cheese until smooth.
4. Add the sugar, egg, and vanilla extract and beat until creamy and smooth.
5. In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt.
6. In a separate bowl mix the water, oil, vinegar, and vanilla extract.
7. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth.
8. Evenly divide the batter among the 12 muffin cups.
9. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.
10. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the chocolate part of the cupcake will come out clean.
11. Remove from oven and place on a wire rack to cool.
Title: Big Chip Cookies
Ingredients:
- 2/3 margarine
- 2/3 granulated sugar
- 2/3 brown sugar
- 2 eggs
- 2 vanilla
- 6 all-purpose flour
- 2 baking powder
- 2 salt
- 1/2
- 1 1/3
- 1
Instructions:
1. Ream margarine, granulated sugar and brown sugar in medium bowl until fluffy.
2. Beat in eggs and vanilla until smooth.
3. Heat chocolate in small heavy saucepan on lowest heat, stirring often, until almost melted.
4. Do not overheat.
5. Remove from heat.
6. Stir until smooth.
7. Let cool to room temperature.
8. Add to margarine mixture.
9. Stir.
10. Add flour, baking powder and salt.
11. Stir until just moistened.
12. Mix in chocolate chips and almonds.
13. Divide dough in half.
14. Form each half into log shape, about 3 inches (7.5 cm) in diameter.
15. Cover in plastic wrap or waxed paper.
16. Chill for 1 hour.
17. Divide each log into 8 portions.
18. Place portions 3 inches (7.5 cm) apart on greased cookie sheets.
19. Bake in 375°F (190°C) oven for about 10 minutes until edges are golden.
20. Do not overbake or cookies will be hard.
21. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool.
22. Note: To toast almonds, place in single layer in ungreased shallow pan. Bake in 350°F (175°C) oven for 5 to 10 minutes, stirring or shaking often, until desired doneness.
Title: Brennan's Bananas Foster
Ingredients:
- 1/4 butter
- 1 brown sugar
- 1/2 cinnamon
- 1/4 bananas
- 4 dark rum
- 1/4 vanilla ice cream
- 4
Instructions:
1. Combine the butter, sugar and cinnamon in a flambé pan or skillet.
2. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
3. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum.
4. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum, or ignite with a long match.
5. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
6. Generously spoon warm sauce over the top of the ice cream and serve immediately.
Title: Black Midnight Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1 2/3 cake flour
- 2/3 sugar
- 1 1/4 baking soda
- 1 salt
- 1/4 baking powder
- 1 1/4 water
- 3/4 shortening
- 2 eggs
- 1 vanilla
Instructions:
1. Heat oven to 350 degrees. Grease and flour pans. 13x9x2 or two 9 inch or three 8 inch round layer pans. Measure all ingredients into large mixer bowl.Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour into pan(s).
2. Bake oblong about 45 minutes, layers 30 to 35 minutes or until wooden pick insterted in center comes out clean. Cool.
3. Frost with your favorite frosting or just sprinkle powdered sugar on top.
Title: Lime Mousse With Raspberries
Ingredients:
- 1/4 unflavored gelatin
- 3 limes, juice of
- 3 sugar
- 2 cream of tartar
- 1 heavy cream
- 1 vanilla essence
- 1 raspberries
- 1
Instructions:
1. Dissolve the gelatin in one-fourth cup warm water. Heat the lime juice, add the sugar, dissolve. Mix it with the gelatin. Cool.
2. Whip the egg whites with the cream of tartar until they stand in stiff peaks.
3. Whip the cream until stiff.
4. Fold the egg whites into the lime juice mixture, then fold in the cream and the vanilla essence. Mix well and place in a five-cup souffle dish. Chill overnight.
5. Turn the mousse out onto a platter and arrange the raspberries in a circle around it. Place a couple of raspberries on top. YIELD 6 - 8 servings.
Title: Yummy Peach Cake
Ingredients:
- 1 milk
- 29 applesauce
- 1/4 eggs
- 1/3
- 3
Instructions:
1. Set oven to 350*.
2. Mix together in a lg bowl: Cake mix, 1 cup of the peach syrup, milk, applesauce & eggs with mixer for 3 mins or until smooth.
3. Cut peaches into 1/4" bites to equal 1 1/2 to 2 cups (you will have extra peaches as the large can is needed for the syrup).
4. Fold chopped peaches into batter by hand until nicely mixed.
5. Pour batter into a greased cake pan of choice (I used a Bundt cake pan).
6. Bake according to time on back of cake mix box for pan you have chosen. Bundt cake will tale about 43 minutes.
Title: Kraft Caramel Popcorn Balls
Ingredients:
- 28 water
- 2
Instructions:
1. Melt caramels with water over low heat, stirring until smooth.
2. Pour over popped corn; toss until well coated.
3. With hands slightly moistened with cold water, form into balls.
Title: Cream Cheese Butter Cookies
Ingredients:
- 3 cream cheese
- 1/2 butter
- 1/2 lemon zest
- 1 all-purpose flour
- 2 sugar
Instructions:
1. Cream together cream cheese and butter until smooth and light. Beat in lemon zest.
2. Combine flour and sugar. Stir in half of the flour mixture to the creamed mixture, blending well. Stir in remaining flour.
3. Roll dough out onto a lightly floured board to 1/8 inch thickness. Cut into 2-inch rounds. [1/4 inch thickness will unfold).
4. Spoon 1/4 to 1/2 teaspoon preserves in center of each round.
5. Form to a triangle by folding in three edges. Pinch edges gently.
6. Bake at 375 degrees for 12-14 minutes.
7. Cool cookies for a few minutes. Remove to a rack to complete cooling. Store in a tin.
Title: Everything Cookies!
Ingredients:
- 3/4 butter
- 1/2 peanut butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla extract
- 2 flour
- 1 baking soda
- 3 rolled oats
- 1 chocolate chips
- 1 raisins
- 1
Instructions:
1. Cream butter, peanut butter, and sugars.
2. Add eggs and vanilla, mixing well. Stir in dry ingredients, mix well.
3. Form into balls about 1 1/2" in diameter, press down lightly on parchment-lined cookie sheet.
4. Bake at 350 for about 20 minutes, or until lightly browned.
Title: Awesome Cream Cheese Fruit Dip
Ingredients:
- 1 cream cheese
- 3/4 brown sugar
- 1/4 white sugar
- 1/2 vanilla
Instructions:
1. Mix all ingredients together and refrigerate.
2. When first made, the dip will be grainy and lumpy but after it sits in the refrigerator, it comes together nicely and is so smooth!
3. Serve with your favorite fruit!
Title: Black Walnut Cottage Pudding
Ingredients:
- 1/4 margarine
- 1/2 sugar
- 1 egg
- 1/4 salt
- 1 milk
- 2 all-purpose flour
- 3 baking powder
- 1/2 black walnut
- 1/2 vanilla flavoring
Instructions:
1. Cream the butter with sugar.
2. Add the egg and beat thoroughly.
3. Sift the flour with baking powder and salt.
4. Add the dry ingredients alternately with the milk to the creamed butter mixture.
5. Add the walnuts and flavoring.
6. Mix thoroughly and pour into a shallow, well-oiled baking pan.
7. Bake in moderate oven (375°F) for 30 minutes.
Title: Couscous Date Cake
Ingredients:
- 1 1/2 water
- 1 1/2 dates
- 1/4 unsalted butter
- 1/2 baking soda
- 1 unbleached all-purpose flour
- 1/2 couscous
- 1 1/2 baking powder
- 1/2 sugar
- 4 eggs
- 1 icing sugar
- 5 milk
Instructions:
1. For the Cake: With the rack in the middle position, preheat the oven to 180°C (350°F). Butter and flour a 20-cm (8-inch) springform pan. Line the bottom with parchment paper.
2. In a saucepan, bring the water, dates, butter and baking soda to a boil. Reduce the heat and simmer, stirring frequently, for about 3 minutes. Transfer to a bowl and let cool slightly. Cover and refrigerate until lukewarm, about 30 minutes.
3. In a bowl, combine the flour, couscous and baking powder. Set aside.
4. In another bowl, beat the eggs with the sugar using an electric mixer until the mixture turns pale, triples in volume and falls from the beaters in a ribbon, about 10 minutes. Using a spatula, gently fold in the dry ingredients then the date mixture.
5. Pour into the springform pan and bake until a toothpick inserted in the centre comes out clean, about 65 minutes.
6. Let cool. Run the blade of a thin knife around the inside of the pan. Unmould and let cool on a rack.
7. For the Icing: In a bowl, beat the sugar and milk until smooth. Drizzle over the cooled cake.
Title: Apple Goodie
Ingredients:
- 1 Apple Pie Filling
- 1/2 oatmeal
- 1/2 brown sugar
- 1/2 flour
- 1/4 butter
- 1/8 baking soda
- 1/8 baking powder
Instructions:
1. Open 1 jar apple pie filling and put in baking dish.
2. Mix oatmeal, brown sugar, flour, baking soda and baking powder together and cut butter into the mixture.
3. Put crumbs on top.
4. Bake at 375° for 35-40 minutes.
5. Serve hot or cold.
6. Delicious with ice cream.
Title: Baked Apples With Honey and Slivered Almonds
Ingredients:
- 4 tart baking apples
- 1 butter
- 2 1/2 honey
- 1/2
Instructions:
1. Heat oven to 375 degrees.
2. Wash apples. Cut each in half and core with a melon baller.
3. Place halved apples in ungreased 9" x 9" x 2" baking dish.
4. Place 1/2 teaspoons of butter in the center of each half.
5. Top each half with slivered almonds. Drizzle with honey.
6. Bake at 375 for 30 minutes or until flesh of apple is tender when pierced with a fork.
7. Transfer to serving plate and pour honey from baking dish over. Serve warm or cold for a delicious dessert or snack.
8. This recipe serves 8.
Title: Grilled Pineapple, Creamy Nut Date Cheese on Cinnamon Crackers
Ingredients:
- 8 fresh pineapple
- 3 brown sugar
- 3 hazelnuts
- 1/2 pitted dates
- 1/3 cream cheese
- 1/4 brown sugar
- 2
Instructions:
1. Hazelnuts -- I like to toast mine first. In a small saute pan over medium high heat for just 1 minute. Make sure to use a dry pan and just keep an eye of them. Just a minute or two is all it takes. Remove and fine chop.
2. Cheese Spread -- Add the toasted nuts, dates and cream cheese along with the brown sugar and mix well. Make ahead and set to the side.
3. Pineapple -- This again, I make to the side and just keep refrigerated. This should be grilled - Inside grill pan or outside grill, but a broiler will work.
4. Marinade the pineapple slices in the orange juice and brown sugar for 1-2 hours. Then grill on medium high heat. As you grill the pineapple, brush with the marinade until golden brown. They should take around 4-5 minutes at the most per side. Remove and let cool. Cut in bite size pieces which will fit on the cracker. You will usually get 6 or so bites per slice. I like to reheat these right before you top the cracker. Just 30 seconds in the microwave it all it takes.
5. Crackers -- Simply spread the cream cheese on the cinnamon cracker and top with a pineapple slice. Light and easy.
Title: Dulce De Leche Cupcakes
Ingredients:
- 1/4 butter
- 2/3 brown sugar
- 2 eggs
- 1/3 milk
- 1 flour
- 1 baking soda
- 1/4 salt
- 1/2 brown sugar
- 1/3 heavy cream
- 2 butter
- 2 confectioners' sugar
- 1/3
Instructions:
1. To prepare cupcakes: preheat oven to 350°F Line 9 muffin cups with paper liners. Beat butter and sugar in the bowl of an electric mixer until light and creamy. Add eggs and milk, then beat on medium-high speed for two minutes. Add flour, baking soda and salt; beat for an additional minute. Stir in toffee bits. Spoon into prepared tins and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from tins while still slightly warm.
2. Frosting: While cupcakes are baking, combine brown sugar, cream and butter in a heavy saucepan to prepare frosting. Bring to a boil over medium-high heat, stirring constantly. Continue boiling without stirring for one minute. Transfer to a mixing bowl and let cool for about 20 minutes. Beat in powdered sugar with an electric mixer until smooth; spread onto cooled cupcakes.
Title: Mocha Bread Pudding
Ingredients:
- 9 Splenda granular
- 1/2 instant coffee
- 1/4 water
- 1 fat-free evaporated milk
- 4 vanilla
- 1/3
- 2
Instructions:
1. Places bread cubes in a greased 2 qt baking dish. Combine sugar, cocoa and coffee in a small bowl.
2. Beat egg whites, 2 2/3 cups evaporated milk, vanilla, and water until well blended then stir into sugar mix.
3. Pour over bread, pressing bread into milk mix.
4. Bake at 350 degrees F for 50-55 minutes.
5. **If you'd like you can make a caramel sauce for this by combining 2/3 cup brown sugar, 1/4 cup light butter and 1 tbsp light corn syrup in a saucepan and cook over med-low heat for 2-3 minutes. Then you can take the remaining evaporated milk and stir that in--bring to a boil and cool for 1 minutes. Serve on top of the bread pudding.
Title: Patti Labelle's Chocolate Mousse
Ingredients:
- 1 1/2 sugar-free instant chocolate pudding mix
- 1/2
- 1
Instructions:
1. whisk rum extract into half and half.
2. whisk in pudding mix.
3. fold all but 4 tbsp topping into the mix.
4. divide evenly among 4 dessert cups.
5. refrigerate 20 minutes, or up to 2 days.
6. garnish each dish with 1 tbsp topping.
Title: Butter Rum Pound Cake
Ingredients:
- 1 instant vanilla pudding
- 1 water
- 3/4 fat free sour cream
- 1/3 rum
- 1/4 egg substitute
- 1/4 pecans
- 1 powdered sugar
- 1
- 1/4
- 2
Instructions:
1. Heat oven to 350, or 325 for non-stick or dark colored pans. Prepare a bundt pan or 10 x 4 angel food cake tube pan with cooking spray and flour.
2. Beat cake mix, pudding mix, sour cream, butter, 1/4 c rum, orange peel, and eggs on low speed 30 seconds, then beat at medium speed 2 minutes. Fold in pecans.
3. Spread in pan and bake 40-45 minutes (or 48-52 minutes for dark or nonstick pans) or until a toothpick comes out clean. Cool 15 minutes, then remove from pan and allow to cool completely.
4. Sprinkle with 2 T powdered sugar, if desired.
5. Store loosely covered.
Title: The Hulk Salad
Ingredients:
- 20 crushed pineapple
- 1 instant pistachio pudding mix
- 1/2 pecans
- 1/2 marshmallows
- 1/4 cherries
- 8
Instructions:
1. Mix pineapple and pudding well.
2. Add pecans, marshmallows, and cherries.
3. Mix well, fold in whipped topping.
4. Chill over night.
Title: Spiced Apple and Cranberry Compote
Ingredients:
- 2 1/2 cranberry juice cocktail
- 1 dried cranberries
- 1/2 honey
- 1/2 cinnamon sticks
- 1/2 frozen yogurt
- 2 cinnamon stick
Instructions:
1. Mix the juices, apples, cranberries,honey and cinnamon stick in the crock pot.
2. Cover and cook on low for 4 hours or until liquid is absorbed and fruit is tender.
3. Remove and discard cinnamon stick halves.
4. Ladle the compote into bowl and serve topped with frozen yogurt.
5. Garnish with additional cinnamon sticks, if desired.
Title: Thai Red Rubies
Ingredients:
- 1 water
- 1 sugar
- 30 water chestnuts
- 3 tapioca flour
- 3/4 coconut milk
- 2 1/2 rose essence
Instructions:
1. For sugar syrup ---------------.
2. Dissolve sugar in water by bringing it to a boil.
3. This takes about 1 minute.
4. Then remove and chill in the fridge.
5. For the water chestnuts -------.
6. Peel the skin from the water chestnuts.
7. Diced them into small cubes about 3 to 5 by 3 to 5mm. Mix the diced water chestnuts with red food colouring.
8. (Not too big or too small) Add the diced water chestnuts into a plastic bag of tapioca flour and shake well to cover them with flour.
9. Pour the water chestnuts from the bag into a sieve.
10. Sieve away the excess flour.
11. Boil water in a saucepan.
12. Pour the water chestnuts into the boiling water and simmer for just 2 minute.
13. Remove and drain the water chestnuts.
14. Allow it to cool in iced water.
15. For serving --------------------.
16. Combine the sugar syrup, coconut milk and rose or jasmine essence.
17. Scoop a couple of spoonfuls of the water chestnuts into each dessert serving glass bowl and fill it with coconut milk mixture.
18. Add some ice cubes into the bowl and serve immediately.
Title: CHOCOLATE ICE CREAM RECIPE
Ingredients:
- heavy cream
- sweetened condensed milk
- gelatin powder
- powdered sugar
- milk
- vanilla essence
- chocolate chips
Instructions:
1. Mix gelatin powder with ¼ cup milk (room temperature) and keep aside.
2. Beat egg yolk and slowly mix powdered sugar, add 1 cup cream and again beat, preferable use hand beater or electric beater, beat until mixture becomes fluffy, keep aside.
3. In a heavy bottom pan, add condensed milk, rest of cream and chocolate syrup, stir constantly.
4. Mix egg yolk mixture again stir constantly for few seconds.
5. Add gelatin mixture and bring to boil, off the oven.
6. Add Vanilla essence.
7. Let it comes at room temperature.
8. Add chocolate chips and pour the mixture in an aluminum tray.
9. Keep in freezer for 2 hours and again beat the mixture.
10. Again keep in freezer for 2 hours to overnight.
Title: Sugar Free Lemon Zucchini Cake
Ingredients:
- 1/2 Splenda sugar substitute
- 6 extra virgin olive oil
- 2 eggs
- 1/3 lemon juice
- 2 vanilla extract
- 1/2 all-purpose flour
- 1/2 baking powder
- 2 kosher salt
- 1 1/4 zucchini
- 1/2 lemon zest
- 1 1/2 powdered sugar
- 2 lemon juice
- 1
Instructions:
1. Preheat oven to 350 F
2. Spray a loaf pan with baking spray and line with parchment paper. Set aside.
3. Combine flour, baking powder, and salt in a medium bowl and whisk together. Set aside.
4. In a large bowl, combine the sugar and olive and oil. Whisk to combine.
5. Add eggs and almond milk and whisk together.
6. Add lemon juice and vanilla extract and almond extract. Stir to combine.
7. Add flour mixture and stir just until incorporated.
8. Fold in zucchini and lemon zest.
9. Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
10. Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on rack.
Title: Marsala Cake
Ingredients:
- 1 sugar
- 395 marsala
- 1/4 gelatin
- 4 boiling water
- 6
- 1/2
Instructions:
1. Prepare a spring-form tin by lightly greasing and lining sides with foil.
2. Dissolve gelatine in boiling water.
3. Cut Jam Roll into approx 1" sized pieces.
4. Beat the condensed milk until it doubles in volume and add sugar.
5. Keep beating, add Marsala and gelatine.
6. Fold in the cut up jam roll.
7. Pour mixture into tin and smooth out.
8. Refridgerate until set or overnight.
9. Remove from tin and decorate with whipped cream and grated chocolate.