lumicero/recipes-ing2inst huggingface dataset:
Title: Petits Pots Au Chocolat
Ingredients:
- 400 milk
- 100 vanilla essence
- 150 chocolate
- 1 egg
- 4 caster sugar
- 25 creme fraiche
Instructions:
1. Preheat the oven to 170C/Fan 150F/Gas Mark 3. Heat the cream, vanilla and chocolate together in a small pan, stirring until the chocolate has melted and the mixture is smooth.
2. Beat the eggs and sugar together, then pour over the chocolate cream. Strain the mixture; divide between six 150ml/1/4pt ramekin dishes. Place in a roasting tin; pour boiling water from the kettle to come halfway up the outside of the dishes. Bake for 30 mins or until just set but still a little wobbly in the centre. Cool. Chill for at least 4 hours. Serve decorated with crème fraiche and chocolate curls.
Title: Chocolate Frosting
Ingredients:
- 1/3 butter
- 1/8 salt
- 1/4 milk
- 3 powdered sugar
- 1 1/2 vanilla
- 2 -3
Instructions:
1. beat margarine, salt and 1 cup of powdered sugar til light and fluffy.
2. blend in chocolate (I use the pre-melted packets).
3. add rest of sugar with milk and vanilla.
4. mix til smooth and creamy.
Title: Chocolate Beet Cupcakes With Orange Cream Cheese Frosting
Ingredients:
- 1 beet
- 2/3 granulated sugar
- 2/3 brown sugar
- 1/2 eggs
- 2 all-purpose flour
- 2 1/2 cocoa powder
- 1 baking powder
- 2 ground ginger
- 1 ground cinnamon
- 1 baking soda
- 1/2 salt
- 1/4 1% low-fat milk
- 1/2 vanilla extract
- 2 reduced-fat cream cheese
- 1 powdered sugar
- 1 walnuts
- 3
- 2
Instructions:
1. Preheat oven to 350.
2. Peel the beets with a vegetable peeler. Grate beets using lrg holes of grater (use gloves or beets will dye hands).
3. Spray muffin tins with cooking spray.
4. Combine sugars, oil, and eggs in lrg bowl, beat at med speed until well blended. Add beets and beat well.
5. In seperate lrg bowl add flour, and other dry ingredients and whisk together until mixed.
6. Add flour mixture to sugar mixture alternately with milk. Beginning and ending with flour mixture.
7. Pour batter into cupcake tins and tap on counter to remove air bubbles.
8. Bake at 350 for 20-30 min or until toothpick inserted comes out clean. Cool in pans 10 mins on wire racks, remove from pans and cool completely.
9. Frosting:
10. Beat rind, vanilla, and cream cheese with mixer at high speed until fluffy. Add powdered sugar and beat at low speed until blended. (don not overbeat).
11. Frost cupcakes and sprinkle with walnuts if using.
12. Store in refrigerator.
Title: Strawberry-Rhubarb Cobbler
Ingredients:
- 1 strawberry
- 4 rhubarb
- 2 lemon juice
- 1 sugar
- 1/3 cornstarch
- 3 flour
- 1 sugar
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 butter
- 1 sour cream
- 2 eggs
- 3 milk
- 1 vanilla
- 1/3 sugar
- 1/2
Instructions:
1. In 3-qt saucepan, combine strawberries and rhubarb. Cook over medium heat until mixture comes to a full boil (10-15 minutes). Reduce heat to low. Cover, continue cooking 5 minutes. Stir in lemon juice.
2. In small bowl, combine 1 cup sugar and cornstarch. Stir into fruit mixture. Cook over medium heat, stirring occasionally, until mixture thickens and just comes to a boil. Boil 1 minute; cool.
3. Heat over to 350.
4. In large bowl, combine flour, sugar, baking powder, baking soda, and salt; cut in butter until crumbly.
5. In medium bowl, combine all remaining cake ingredients; beat with wire whisk until smooth. Stir sour cream mixture into flour mixture just until moistened.
6. Spread half of batter on bottom of greased 13x9x2 aluminum baking pan. Spread with cooled fruit mixture.
7. Drop remaining batter by spoonfuls over fruit filling. Sprinkle with sugar and sliced almonds.
8. Bake for 55 to 70 minutes or until toothpick inserted in center comes out clean.
9. Serve warm or cool with half-and-half or ice cream.
Title: Raspberry Crisp
Ingredients:
- 4 fresh raspberries
- 3 all-purpose flour
- 1/3 all-purpose flour
- 1/3 sugar
- 3/4 brown sugar
- 1/3 butter
- 1/4 margarine
Instructions:
1. Preheat oven to 350°; grease a 9-inch square baking dish.
2. In a bowl, toss the raspberries, 3 tablespoons flour, and sugar together; spoon mixture into prepared baking pan.
3. In a large bowl, combine the oats, brown sugar, and 1/3 cup flour; cut in the butter, using a pastry blender, until the mixture is crumbly.
4. Sprinkle crumb mixture over fruit.
5. Bake for 25-30 minutes or until top is golden brown.
Title: Sugar Free Kifli
Ingredients:
- 1 margarine
- 1 cottage cheese
- 2 flour
- 2 cinnamon
- 2 walnuts
- 2 Sweet 'n Low
- 2
Instructions:
1. Beat margarine and cottage cheese together. Mix in flour. Chill.
2. the dough.
3. Mix together all the ingredients for the filling. Roll 1/3 of.
4. the dough out to a 10 inch circle. Spread with filling. Cut each.
5. circle into 24 wedges. Roll from the base to the point of the.
6. wedge. Place point down on ungreased cookie sheets. Bake at 375.
7. degrees F for 13 to 15 minutes or until golden.
Title: Whacky / Wacky Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1/4 cocoa powder
- 1 baking soda
- 1/2 salt
- 1 white vinegar
- 1 vanilla
- 1/3 cold water
- 1
Instructions:
1. grease and flour 8 by 8 inch pan. double the recipe for 9 by 13 inch pan.
2. combine dry ingredients in bowl.
3. add liquid ingredients gradually, beating until smooth (starting on low and increasing to high). beat about 5 minutes.
4. bake at 350 degrees for about 35 minutes.
5. toothpick test.
6. enjoy!
Title: Chocolate Strawberry Fool
Ingredients:
- 2 frozen strawberries
- 2 salt
- 1/8
- 4
Instructions:
1. Drain strawberries (use liquid for other purposes).
2. Whip cream with salt until soft peaks form.
3. With rubber spatula, gently fold chocolate and strawberries into cream.
4. Spoon into wine glasses or desert bowls.
Title: Zucchini Cake
Ingredients:
- 1 sugar
- 2 eggs
- 3 salt
- 1 baking soda
- 3/4 baking powder
- 1/2 cinnamon
- 1 plain flour
- 2 zucchini
- 2 1/2 butter
- 2 cream cheese
- 1/2 powdered sugar
- 8 vanilla
- 1
Instructions:
1. Mix oil, sugar, and three eggs.
2. In separate bowl mix salt, baking soda, baking powder.
3. Add dry mixture to the wet mixture and mix.
4. Add cinnamon, plain flour, grated zucchini, and 1 cup pecans.
5. Bake in a greased and floured 9x13-inch pan at 350 degrees for one hour.
6. For the frosting mix butter, cream cheese, vanilla and the remaining cup of nuts.
7. Spread on cooled cake.
Title: Puff Pastry Hearts
Ingredients:
- 3/4 sugar
- 3 cornstarch
- 1/4 salt
- 6 milk
- 1 1/2 vanilla extract
- 1/2 - 1 heavy whipping cream
- 1/2 frozen puff pastry
- 1 1/2 fresh raspberries
- 2 confectioners' sugar
- 1
- 2
Instructions:
1. In a bowl, whisk 1/2 cup sugar, cornstarch, salt and egg yolks.
2. In a large saucepan, bring the milk and remaining sugar to a boil; remove from the heat.
3. Stir a small amount into egg yolk mixture; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
4. Remove from the heat; stir in extracts. Cover and refrigerate for 2-3 hours or until chilled.
5. In a large mixing bowl, beat the cream until soft peaks form.
6. Fold into custard.
7. Cover and refrigerate until serving.
8. Roll out pastry on a lightly floured surface. Cut with a 3-1/2-in. heart-shaped cookie cutter.
9. Place 1 inches apart on parchment paper-lined baking sheets.
10. Bake at 400° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
11. Just before serving, warm preserves in a small saucepan; drizzle some onto dessert plates.
12. Split puff pastry hearts in half.
13. Place bottom halves on plates; spread each with 2 tablespoons of filling.
14. Replace tops; drizzle with remaining preserves.
15. Garnish with raspberries and confectioners' sugar.
Title: Festive Chocolate Mousse
Ingredients:
- 180 chocolate
- 30 butter
- 2 brandy
- 4 eggs
- 300
Instructions:
1. Melt chocolate with butter.
2. Add brandy and egg yolks, mix well and cool slightly.
3. Fold chocolate mixture into whipped cream.
4. Beat egg whites til soft peaks form.
5. Fold lightly into chocolate mixture until well combined.
6. Spoon into serving dishes.
7. Chill until set.
8. Note: White or dark chocolate may be used. Make a 1/2 quantity with white chocolate and another 1/2 quantity with dark chocolate, stir them together for marbled effect.
Title: Apple Crisp
Ingredients:
- 3/4 all-purpose flour
- 3/4 brown sugar
- 1/2 cinnamon
- 1 nutmeg
- 1/4 salt
- 1/3 butter
- 4 -5 apples
- sugar
- cinnamon
- ice cream
Instructions:
1. Mix flour, brown sugar, cinnamon, nutmeg, and salt together in a large bowl.
2. Melt butter in a saucepan.
3. Add melted butter to the flour and sugar mixture.
4. Mix with fork until crumbly.
5. Core, peel and cut apples into slices.
6. Place apple slices in a 9" deep pie pan or 9" square baking dish. Add a little sugar and a dash of cinnamon to the apples if desired (optional).
7. Spoon flour/butter mixture over the apples, covering apples completely.
8. Bake at 375 degrees Fahrenheit for 35 minutes or until apples are soft.
9. Serve in small dessert dishes, or wide mouth wine glasses, with ice cream or real whipped cream topping.
Title: Hawaiian Dream Cake With Coconut-Pineapple Icing
Ingredients:
- 1 eggs
- 4 vanilla extract
- 3/4 butter
- 1 powdered sugar
- 1 coconut
- 0.5
- 1/2
- 1
- 1/2
Instructions:
1. Cake:.
2. With mixer, beat all ingredients for 5 minutes. Pour into a greased and floured 13x9-inch baking pan.
3. Bake at 350 degrees for 30 to 35 minutes or until cake tests done with a toothpick and cool.
4. Icing:.
5. Heat pineapple and butter and boil for 2 minutes. Add remaining ingredients. Punch holes in cake with a knife. Pour hot icing over cake.
Title: Chocolate Double Nut Caramel Ladyfinger Torte (No Bake)
Ingredients:
- 1 1/2 ladyfingers
- 2 pecans
- 1 confectioners' sugar
- 20 cream cheese
- 1/3 Creme de Cacao
- 1 1/2 confectioners' sugar
- 1/3
- 1
- 2
- 3
Instructions:
1. Prepare a 9-inch springform baking pan.
2. Microwave chocolate chips on HIGH until melted, stirring every 30 seconds; cool 5 minutes and set aside.
3. Split the ladyfingers, then stand the halves around the edges of the 9-inch springform pan (placing the rounded sides of ladyfingers against the pan).
4. Line the bottom of the pan with the remaining ladyfingers (reserving any remaining ones for other uses).
5. Spread the Nutella spread evenly over the ladyfingers on the bottom of the pan.
6. Cook the caramels and 1/3 cup whipping cream in a medium heavy saucepan over low heat, stirring constantly JUST until melted; remove from heat and stir in chopped pecans until coated.
7. Spoon the caramel/nut mixture evenly over the Nutella spread in the pan.
8. In a medium bowl beat 1/3 cup confectioners sugar with softened cream cheese at medium speed with an electric mixer until fluffy about 4 minutes) then add in the Creme de Cacao; beat until blended, then add in the melted chocolate chips.
9. Beat the remaining 2 cups whipping cream in a medium bowl with an electric mixer until stiff; fold into the cream cheese mixture, then spoon evenly over the caramel mixture in the pan.
10. Shave the baking squares using a veggie peeler evenly on top, then sprinkle with about 3 tablespoons confectioners sugar (or to taste).
11. Chill for 3 hours before serving.
12. Delicious!
Title: Coleen's Shortbread
Ingredients:
- 3/4 salted butter
- 1/3 vanilla bean
- 1
Instructions:
1. Preheat oven to 350°F
2. Put flour in a bowl, and mix in seeds from vanilla bean pod.
3. In an electric mixer, beat butter on high speed until fluffy and light yellow.
4. Add sugar slowly until fluffy.
5. Remove bowl from mixer and mix in flour by hand. Work the dough as little as possible.
6. Roll out ot 1/3 inch thickness.
7. Cut with simple shaped cookie cutter or into bars with a knife.
8. Prick with a fork and place on an ungreased cookie sheet.
9. Bake for 20-25 minutes. Do not let brown.
10. Dust with sugar and place on racks to cool.
11. You can use all-purpose flour, but 00 is finer.
12. TIP: Buy a high quality heavy cooking sheet, and your cookies will never burn from the bottom.
Title: Fresh Strawberry Cupcakes With White Chocolate Buttercream Frost
Ingredients:
- 1 1/2 strawberries
- 1 1/4 turbinado sugar
- 1 lemon rind
- 1 cornstarch
- 2 cake flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 butter
- 3 eggs
- 1 vanilla
- 3/4 heavy whipping cream
- 6 white chocolate chips
- 1/4 white chocolate baking bar
- 1 heavy whipping cream
- 1 butter
- 1 confectioners' sugar
- fresh strawberries
Instructions:
1. Heat oven to 350 degrees F. Line 18 standard-size muffin cups with paper liners.
2. Cupcakes: Mix chopped strawberries, 1/4 cup granulated sugar and lemon rind in medium-size saucepan. Cook over medium heat, stirring occasionally, 8 to 10 minutes or until sugar is dissolved. Add in corn starch mixed with a little water. Stir and cook a minute more until mixture is thickened. Spoon into a bowl; let cool completely.
3. Mix flour, baking powder, baking soda and salt in large bowl.
4. Beat together butter and remaining 1 cup turbinado sugar in medium-size bowl until fluffy, about 2 minutes. Add the eggs, one at a time, beating after each. Beat in vanilla.
5. On low speed, beat flour mixture into butter mixture, alternating with cream, and ending with flour. Swirl in cooled strawberry mixture to create a marble pattern. Divide batter equally among prepared muffin cups.
6. Bake in 350 degree F. oven for 20 to 25 minutes or until cupcakes are golden brown and they spring back when gently touched. Let cool completely before frosting them.
7. Frosting: Melt white chocolate in a bowl over a pot of boiling water. Remove from heat. Stir in cream, butter, and sugar. Beat on high until light, fluffy, and well mixed (until little lumps are gone and the frosting holds it shape). You may need to add more confectioners' sugar to get the right consistency--not too loose, not too firm. Cover bowl with plastic wrap and store in the refrigerator until needed.
8. Frost tops of cupcakes. Top each with glazed strawberry piece(s). Makes 18 cupcakes.
Title: Becky's Chocolate Chip Cookies
Ingredients:
- 5 margarine
- 3/4 shortening
- 3/4 light brown sugar
- 1 light brown sugar
- 2/3 granulated sugar
- 1 vanilla
- 2 eggs
- 2 1/2 flour
- 1 baking soda
- 1 salt
- 2 chocolate chips
Instructions:
1. I use my Kitchen Aid stand mixer for this recipe. Cream together margarine, shortening, brown sugar, granulated sugar, and vanilla. Add eggs 1 at a time beating well after each. In a separate bowl, combine flour, salt, and baking soda. Gradually add flour mixture to other ingredients and beat well. Remove bowl from mixer and stir in chocolate chips. Drop by rounded teaspoonfuls 2" apart onto a baking sheet.
2. Bake for 8-10 minutes at 375°F Remove cookies from cookie sheet almost immediately to cool on a kitchen towel or paper towels.
Title: Chocolate Drop Cookies
Ingredients:
- 1/2 shortening
- 1 sugar
- 1 egg
- 3/4 vanilla
- 1 baking soda
- 1 3/4 salt
- 1/2
Instructions:
1. Mix shortening, sugar and egg.
2. Stir in sour milk and vanilla.
3. Sift together flour, soda, salt and cocoa; stir.
4. Add nuts.
5. Chill 1 hour.
6. Heat oven to 375°F.
7. Drop by spoonfuls on greased cookie sheet.
8. Bake 8-10 minutes.
9. Note: You can use plain milk with 1 tbsp vinegar to sour it. Works as well as the sour milk.
Title: Light As a Cloud Angel Pineapple Cake
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 1 crushed pineapple
- 1 fat-free cool whip
- 8 1/2
Instructions:
1. Mix pudding mix and pineapple in medium bowl (do NOT make pudding according to package directions!). Stir in cool whip until well mixed.
2. Cut cake horizontally into 3 layers.
3. Place bottom cake layer, cut side up, on serving plate. Spread 1 1/3 cups of the pudding mixture onto cake; cover with middle cake layer. Spread 1 cup of pudding mixture onto imddle cake layer. Top with remaining cake layer. Spread with remaining pudding mixture.
4. Refrigerate at least 1 hour.
5. Keep refrigerated.
Title: Carey Neff's Espresso Cake
Ingredients:
- 2/3 whole wheat pastry flour
- 1/4 unbleached all-purpose flour
- 1 raw sugar
- 2/3 baking powder
- 1 1/2 baking soda
- 1/4 salt
- 1/4 unsweetened applesauce
- 1/2 vanilla extract
- 3 coffee
- 1
Instructions:
1. Preheat the oven to 350F (175C). Spray a 9-inch square cake pan and dust with additional cocoa powder and set aside.
2. In a large bowl, combine the flours, sugar, cocoa, baking powder, baking soda and salt, set aside. In another bowl combine the prunes, egg whites, vanilla and coffee. Mix the wet ingredients into the dry ingredients. Pour into the prepared cake pan. Bake for 20 to 25 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Title: Apricot Blancmange
Ingredients:
- 4 cornflour
- 600 skim milk
- 2 caster sugar
- 1/2 vanilla essence
- 1
Instructions:
1. Combine the cornflour with a little of the milk to form a smooth paste.
2. Place the remaining milk into a medium saucepan with the sugar.
3. Bring to the boil, stirring.
4. Remove from the heat and stirm in the cornflour.
5. Return to the heat, stirring until mixture boils and thickens.
6. Remove from the heat.
7. Stir in the vanilla and pureed apricots.
8. Pour into 6 x 1/2 cup moulds and refrigerate until firm.
9. When ready to serve, loosen edges and un-mould onto a serving plate.
10. Serve with extra canned apricots if desired.
Title: Strawberry-Campari Crunch Parfaits
Ingredients:
- 1 rolled oats
- 1/2 brown sugar
- 6 butter
- 1/2 mascarpone cheese
- 2 granulated sugar
- 1 1/2 vanilla extract
- 1/4 heavy whipping cream
- 1/2 strawberry
- 3/4 granulated sugar
- 2 mint sprig
- 1
Instructions:
1. Combine oats, brown sugar, and butter; mix well. Spread in 15-10-1-inch baking pan; bake at 350 degrees F for 10 minutes, stirring occasionally. Crumble; cool.
2. In a mixing bowl, beat mascarpone cheese with sugar, Campari, and vanilla for about 2 minutes, or until mixture is light and fluffy and the sugar is fully dissolved.
3. In a separate bowl, whip heavy cream on high for 2 minutes, or until stiff peaks form. Gently fold 1/2 of the whipped cream into mascarpone mixture to combine; gradually fold in remaining whipped cream.
4. Toss strawberries with sugar and Campari in a small bowl. Let sit for about 5 minutes, stirring occasionally, until sugar is dissolved.
5. Layer Oat Crumble (or crushed Italian amaretti cookies), Mascarpone Cream, and Strawberries in parfaits or dessert glasses and garnish with fresh mint, or refrigerate separately until ready to serve.
Title: Cocoa Fudge Cookies
Ingredients:
- 1 all-purpose flour
- 1/4 baking soda
- 1/8 salt
- 1/4 butter
- 7 cocoa powder
- 2/3 sugar
- 1/3 brown sugar
- 1/3 plain yogurt
- 1 vanilla extract
- 1/2 dried tart cherry
Instructions:
1. Preheat oven to 350°F.
2. Whisk together flour, baking soda and salt in a small bowl.
3. In a large, microwave-safe bowl, melt the butter in the microwave. Stir in cocoa powder and sugars. Stir in yogurt and vanilla extract. Add flour and mix until just combined. Stir in cherries or mini-chocolate chips, if using.
4. Drop tablespoonfuls of batter onto a parchment lined baking sheet. Press down slightly to flatten; cookies do not spread a lot.
5. Bake at 350F for 9-12 minutes or until set and slightly firm at the edges. Allow to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
6. Makes 2 dozen.
Title: Apple and Spice Bread Pudding
Ingredients:
- 4 eggs
- 3 butter
- 2 margarine
- 2 apples
- 2 milk
- 1 vanilla extract
- 1/2 ground cinnamon
- 1/2 raisins
- 1/3 brown sugar
- 1/4 ground nutmeg
- 1 corn syrup
- 1/2 ground cinnamon
Instructions:
1. Spray a shallow 1 1/2 quart baking dish with cookin spray. In a dish, combine apples, bread cubes and raisins.
2. In a medium bowl, beat together eggs, milk, brown sugar, vanilla, cinnamon and nutmeg until sugar is dissolved. Pour over apple mixture. Cover and refrigerate several hours or overnight.
3. Preheat oven to 350°F Bake pudding until knife inserted in center comes out clean, about 45-55 minutes. Serve hot, warm or chilled.
4. CINNAMON SAUCE: In glass bowl or measuring cup, stir together corn syrup and cinnamon. Microwave on high 1 minute; pour over pudding.
Title: Swiss Roll With Lemon-Curd Filling
Ingredients:
- 4 unsalted butter
- 1/2 sugar
- 1/2 fresh lemon juice
- 4 lemon peel
- 1 butter
- 2 all-purpose flour
- 2 sugar
- 6 eggs
- 2 self rising flour
- 3/4
- 2
Instructions:
1. To make lemon curd:
2. In 2 quart saucepan combine butter, sugar, lemon juice and egg yolks.
3. Cook over lowest heat possible, stirring constantly until mixture is thick enough to evenly coat the back of a spoon.
4. Do NOT let your mixture boil, the eggs will curdle.
5. Pour into small bowl and stir in lemon peel.
6. Refrigerate until ready to use.
7. Swiss Roll:
8. Heat oven to 400°F.
9. Coat bottom and sides of 11x17 in jelly roll pan with 1 tbsp of melted butter.
10. Line pan with wax paper, allow to extend over the sides.
11. Brush paper with remaining butter and sprinkle with 2 tbsp of all purpose flour, tipping to spread evenly.
12. Turn pan over and tap to remove extra flour.
13. With beater or wire whisk beat sugar and eggs together until light and fluffy.
14. A little at a time, sift self rising flour over eggs.
15. Fold gently together with rubber spatula, do NOT overmix.
16. Pour batter into lined pan and spread evenly.
17. Bake on middle rack for 10 minutes or until top is a light golden color and has began to lift from the sides of the pan.
18. Remove from oven and dust evenly with superfine sugar.
19. Turn it out on a sheet of wax paper and peel away paper.
20. Spread lemon curd mixture on top and gently, starting at edge, roll into a cylinder.
21. Cool.
22. To serve, cut into 1/2 inch slices.
Title: Chocolate Candy Cane Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 sour cream
- 1 water
- 1/2 Cool Whip
- 1/2
- 4
- 1
- 3
Instructions:
1. Preheat oven to 350 Fahrenheit.
2. Grease 2 9" round cake pans.
3. Beat cake mix, pudding mix, eggs, sour cream, oil, and water in large bowl with electric mixer on low until just moist.
4. Beat on medium speed 2 minutes until well blended.
5. Stir in chopped chocolate and 2 Tablespoons of the crushed candy canes.
6. Spoon batter into pans.
7. Bake 50 minutes to 1 hour until toothpick comes out clean.
8. Cool in pan for 10 minutes then cool completely on wire rack.
9. Place one layer of the cake on a plate and spread evenly with 1 cup of cool whip.
10. Top with remaining cake layer and frost with the rest of the cool whip.
11. Garnish with crushed candy cane.
Title: Rum Raisin Sandwich Cookies
Ingredients:
- 1 powdered sugar
- 1 butter
- 1 egg
- 2 1/2 flour
- 1/4 cream of tartar
- 1 raisins
- 2 powdered sugar
- 1/4 butter
- 2 milk
- 1/4
Instructions:
1. Mix powdered sugar, butter and egg.
2. Stir in remaining ingredients except Rum Filling.
3. Divide dough in half.
4. Shape each half into a roll, 10" long.
5. Wrap and refrigerate 2 hours or until firm.
6. Cut rolls into 1/4" slices.
7. Bake at 375°F for 7-9 minutes on ungreased cookie sheet.
8. Cool completely.
9. Prepare Rum Filling.
10. Put cookies together with 1 teaspoon filling each.
Title: Cognac Sauce for Bread Pudding
Ingredients:
- 1/2 butter
- 2 powdered sugar
- 1/4 cognac
- 1 vanilla
Instructions:
1. Beat the butter with a mixer until it is fluffy.
2. Gradually add sugar 1/2 cup at a time and beating well after each addition.
3. Slowly add Cognac and vanilla and mix until smooth.
Title: Ultimate Chocolate Chocolate Chip Fudge Cake
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/4 granulated sugar
- 3/4 dark brown sugar
- 1 baking soda
- 2 1/2 salt
- 1 1/2 buttermilk
- 2 1/4 unsalted butter
- 1 eggs
- 2 pure vanilla extract
- 2
- 4
- 2
Instructions:
1. Heat oven to 350. Butter and parchment line two 8x2 baking pans.
2. Measure all ingredients (except chocolates) inth a large mixing bowl. Mix once or twice by hand to incorporate ingredients.
3. Blend for 30 seconds on LOW speed, scraping bowl constantly.
4. Melt chocolate bars in the microwave by heating for 30 second intervals.
5. Add melted chocolate to mixing bowl. Beat for 3 minutes on HIGH speed.
6. Mix in chocolate chips by hand.
7. Spoon into the pans and level them off.
8. Bake layers for 45-50 minutes or until a toothpick inserted comes out clean.