lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Overload Brownies
Ingredients:
- 6 unsalted butter
- 1/4 extra virgin olive oil
- 12 all-purpose flour
- 1 cocoa powder
- 1/4 salt
- 1/2 eggs
- 4 sugar
- 1 1/3 vanilla
- 2
Instructions:
1. Preheat oven to 350°F
2. Grease a 9x9-inch square baking pan . Melt butter and 8oz of chocolate in a double-boiler and stir in olive oil gently until smooth and shiny. Remove from the heat and cool slightly.
3. Sift flour, cocoa and salt into a mixing bowl and set aside.
4. Whisk together eggs, sugar and vanilla in a mixing bowl until combined.
5. Slowly add chocolate mixture to eggs a little at a time so you don’t cook the eggs and continue to whisk until combined.
6. Gradually add flour and mix to combine.
7. Add remaining 4oz of chocolate chips and combine.
8. Transfer batter to baking pan and bake for 40 minutes. When done, let cool for 20 minutes, remove from pan and cut into squares.
9. Best when cool but if you can’t wait, add a scoop of vanilla ice cream on top.
Title: Gluten Free Cream Puffs
Ingredients:
- 1 water
- 4 butter
- 1/4 iodized salt
- 1 all-purpose flour
- 4 eggs
- 1 milk
- 2 powdered sugar
- 2
Instructions:
1. Heat oven to 375°.
2. Spray Pam on a large cookie sheet.
3. Pour water into a heavy saucepan. Cut butter into small pieces and add to water. Add salt. Place saucepan over medium-low heat so butter melts before the water boils. Bring water just to boil.
4. Remove pan from heat and add flour all at once, stirring vigorously with a wooden spoon until dough forms into a ball and bottom of pan is filmed with flour. Let dough rest 5 minutes.
5. Add whole eggs, beating in one at a time (I did this in my food processor). Dough should be very stiff but smooth.
6. Immediately drop 1/4 cupfuls of dough 3 inches apart on a baking sheet. Or, for a neater appearance, use a pastry bag with 3/4 inch plain tip and pipe dough onto baking sheet (I make them both ways, but I do use a gallon Ziploc bag instead of a pastry bag and pipe “mini” cream puffs for when I have a party…they are very similar to the frozen cream puffs in a tub that you can buy at the store, just GF!).
7. Combine egg yolk and milk in a bowl. Brush each puff with the glaze mixture, taking care not to let the liquid drip onto the pan.
8. Bake 35 minutes (about 15 for the mini puffs) until puffed, golden brown and firm.
9. Cool puffs on wire racks, pricking each with a toothpick to allow steam to escape, or leave them in a turned-off oven with the door propped open for about an hour, until firm. If baked pastry is filled before cool and firm, it will be soggy and may collapse. Baked puffs should have hollow, moist interiors and crisp outer shells that are lightly browned.
10. Cut off tops, (I had to scoop out the moist dough) fill with whipped cream (I used a pastry bag with a large star tip).
11. Replace tops of the puffs and sprinkle with powdered sugar. Enjoy!
Title: Italian Cafe Ricotta
Ingredients:
- 3 instant coffee
- 1/4 sugar
- 1/4 boiling water
- 1/2 ricotta cheese
- 1/2 sour cream
- 1/2 rum
- 1/2 heavy whipping cream
- 6 sugar
- chocolate curls
Instructions:
1. Combine the instant coffee and sugar in a small mixing bowl. Add the boiling water and stir to dissolve. Set aside to cool.
2. With a blender or food processor, whip the ricotta and sour cream together until smooth. Add the cooled coffee mixture, rum (if using) and blend well. Cover and refrigerate at least 4 hours.
3. Make the whipped cream: pour the heavy cream into a chilled mixing bowl and beat at medium speed until the mixture begins to thicken. Add the sugar and almond extract and continue to whip until the cream is stiff. Refrigerate until serving.
4. To serve, melt the chocolate bits and spoon a bit of the melted chocolate into the bottom of a demitasse cup.
5. Fill about 3/4 full with the ricotta mixture. Add another bit of melted chocolate, and a dollop of whipped cream.
6. Garnish with chocolate curls or shavings and almonds.
7. Serve immediately.
Title: Cobbler
Ingredients:
- 1 butter
- 1
- 1/2
Instructions:
1. Preheat oven to 350.
2. Place the pie filling in a small pan evenly.
3. Sprinkle cake mix over the pie filling evenly (use only half of the cake mix and cover all of the pie filling).
4. Cut the stick butter into thin square pieces and place evenly on the top of the cake mix.
5. Place pan in the oven on 350 for approximately 20 minutes until it looks finished.
6. Enjoy!
Title: Glazed Lemon Poppy Seed Pound Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1 white sugar
- 1 baking powder
- 1/2 salt
- 1/4 milk
- 4 eggs
- 2 vanilla extract
- 1 1/4 butter
- 1/4 poppy seed
- 1 lemon zest
- 1/4 lemon juice
- 1/2 sugar
Instructions:
1. In large bowl, combine 1 cup sugar, flour, baking powder and salt.
2. In medium bowl, combine milk, eggs, and vanilla and beat lightly.
3. Add half this mixture as well as the butter to the dry ingredients and beat at medium speed for one minute.
4. Add the remaining egg mixture in 2 parts, beating at same speed for 20 seconds after each addition.
5. Beat in poppy seeds and lemon zest.
6. Spoon batter into a loaf pan and smooth the top.
7. Bake at 325 degrees for 45 minutes or till done (test with toothpick).
8. Lemon Glaze: in a small saucepan beat the 1/2 cup of sugar into the 1/4 cup of lemon juice till dissolved.
9. Brush 3/4 of the glaze onto the cake while still in the pan.
10. Let cool 10 minutes, invert and brush the bottom and sides with the remaining glaze.
Title: Lemon Yeast Cake from King Arthur
Ingredients:
- 2 1/4 unbleached all-purpose flour
- 1 1/4 instant yeast
- 1/4 sugar
- 1/2 salt
- 1/2 milk
- 10 unsalted butter
- 4 eggs
- 1 lemon zest
- 3/4 sugar
- 1/2 water
- 1/2 lemon juice
Instructions:
1. Grease a 10" tube pan.
2. Cake:
3. Combine 3/4 cups flour, yeast, sugar and salt.
4. Combine warm milk and melted butter, gradually add to flour mixture, mixing for 2 minutes.
5. Add eggs, remaining 1 1/2 cups flour, and zest.
6. Beat vigorously for 2 minutes.
7. Spread dough evenly into pan.
8. over, let rise for 1 hour.
9. Towards the end of the cake's rising time, preheat oven to 375°F.
10. Syrup:
11. Combine sugar and water in saucepan and bring to a boil over medium-high heat.
12. Simmer for about 10 minutes, until the syrup thickens.
13. Add lemon juice and remove from heat.
14. Bake cake for 22-25 minutes, until tester inserted into center comes out clean.
15. Remove from oven.
16. Brush half syrup over cake and allow to cool for 5 minutes.
17. Turn out onto a rack set over parchment or a pan.
18. Brush remaining syrup over newly exposed bottom crust.
19. Turn cake right side up onto plate and cool completely.
20. Serve with whipped cream and berries.
Title: Strawberry Trifle Cake
Ingredients:
- 1 strawberry
- 1/2 granulated sugar
- 1/4 water
- 1 1/2 cornstarch
- 1/4 water
- 1 lemon juice
- 1 mint
- 12
- 1
Instructions:
1. Into a saucepan place 1 cup of the sliced strawberries, the sugar, and 1/4 cup of water.
2. Bring the mixture to a boil and then cook for 3 minutes.
3. Remove from the heat and mix the cornstarch/water into it.
4. Return to heat and cook until thick (about 2 minutes).
5. Add the lemon juice then cool mixture to room temperature.
6. Set aside a few slices of the unusued strawberries for a later garnish.
7. Fold in the remainder of the sliced strawberries to the cooked mixture.
8. Layer the ingredients in the following manner.
9. Put a layer of whipped topping in the bottom of the bowl.
10. Put a layer of pound cake cubes on top of the whipped topping.
11. Cover the cubes with a layer of the strawberry mixture.
12. Repeat these layers ending with a top layer of whipped topping.
13. The dessert may be refrigerated before serving is desired.
14. Before serving garnish with reserved strawberries and the sprig of mint in the center.
Title: Blonde Texas Sheet Cake
Ingredients:
- 1 buttermilk
- 1 butter
- 1/3 pecans
- 4 butter
- 1/4 light brown sugar
- 1 buttermilk
- 1/2 powdered sugar
- 1 vanilla extract
- 1/2
- 2
- 1/2
- 1/4
Instructions:
1. Beat together the first 5 ingredients at low speed with an electric mixer 2 minutes or until blended. Pour batter into a greased 15x10 inch jelly roll pan.
2. Bake at 350°F for 15-20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 2 hours. Make Caramel Pecan frosting and pour immediately over cooled cake in pan, and spread quickly to cover cake.
3. FROSTING:
4. Place chopped pecans in a single layer in a shallow pan. Bake at 350°F for 6 minutes or until lightly toasted.
5. Bring butter and brown sugar to a boil in a 3 1/2 quart saucepan over medium heat, whisking constantly (about 2 minutes). Remove from heat and slowly whisk in buttermilk.
6. Return mixture to heat, and bring to a boil. Pour into bowl of a heavy duty electric stand mixer. Gradually add powdered sugar, vanilla extract and almond extracts,beating at medium-high speed until smooth(about 1 minute). Stir in pecans. Use immediately.
Title: Ghirardelli Turtle Brownies
Ingredients:
- 1 eggs
- 3/4 sugar
- 2 pure vanilla extract
- 1 1/2 butter
- 2 margarine
- 1/2 unsifted flour
- 2/3 baking powder
- 1/4 salt
- 1/4 walnuts
- 1/2 light corn syrup
- 1/3 water
- 3 heavy whipping cream
- 1/3 pecans
- 1 1/2
Instructions:
1. Brownies: Preheat oven to 350ºF. Using a spoon, stir eggs with 3/4-cup sugar and 1 teaspoon vanilla; add butter. Sift ground chocolate with flour, baking powder, and salt. Stir into egg mixture; add nuts. Stir in chips. Spread into greased 8" or 9" square pan. Bake 20 to 30 minutes. For extra chewy brownies, use 8" pan and less baking time. For cake-like brownies, use 9" pan and longer baking time. Cut into squares.
2. Caramel Pecan Topping: Once brownie is baked and cooled, in a 3-quart saucepan, bring 3/4-cup sugar, corn syrup, water, and a pinch of salt to a boil until it turns a golden caramel. Remove pan from heat, and slowly add cream and 1 teaspoon vanilla. Quickly stir in pecans, and pour over brownie layer. Cool on rack. Chill brownies, covered, until caramel is firm (2 hours).
Title: French Toast Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 ground cinnamon
- 1/4 salt
- 1 sugar
- 1/2 unsalted butter
- 2 eggs
- 1 milk
- 1/2 reduced-fat cream cheese
- 1 butter
- 4 confectioners' sugar
- 3 ground cinnamon
- 1
Instructions:
1. Preheat oven to 350'F and line baking pan with paper liners.
2. Mix together flour, baking powder, cinnamon and salt in a small bowl.
3. In a large bowl, whisk together butter, sugar and eggs until smooth. Make sure the butter is cool or you’ll have scrambled eggs.
4. Whisk in maple extract and then alternate between whisking in flour mixture and milk. Make three additions of flour mix and two of milk. Beat until smooth.
5. Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.
6. Cool the cupcakes on a rack for 10 minutes, then remove from pan and cool completely.
7. Cinnamon Cream Cheese Frosting:.
8. Place the cream cheese and butter in a large mixing bowl.
9. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine.
10. Add the con­fectioners' sugar, a little at a time, blend­ing with the mixer on low speed until the sugar is well incorporated, 1 minute.
11. Add the cinnamon, then increase the mixer speed to medium and blend the frost­ing until fluffy, 1 minute more.
Title: Potato Chip Cookies
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 1 vanilla extract
- 1/2 walnuts
- 1/2 all-purpose flour
- 2 baking soda
- 1
Instructions:
1. preheat oven to 350 degrees.
2. in a large bowl combine all ingrediants.
3. refrigerate the mixture for 10-15 minutes.
4. roll into 1-inch balls.
5. roll in extra sugar.
6. place on a cookie sheet and press each cookie down.
7. bake for 10-12 minutes.
Title: Ischl Tartlets
Ingredients:
- 2 3/4 flour
- 1/2 baking powder
- 1 butter
- 1 cream cheese
- 1 sugar
- 1 egg
- 1/2 fresh lemon rind
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix flour and baking powder.
3. Beat butter, cream cheese, sugar and egg in large bowl until light and fluffy.
4. Stir in flour mixture, blending well.
5. Stir in ground almonds and lemon rind.
6. Turn dough onto waxed paper (mixture will be sticky).
7. Shape into a ball.
8. Chill 4 hours or overnight.
9. Roll out dough 1/4 at a time on lightly floured board with lightly floured rolling pin.
10. Cut into rounds with 3 inch cutter.
11. Cut out 1/2 inch circles from half of cookies.
12. Bake at 350 for 15 mintues or until lightly browned around edges.
13. Cool completely.
14. Heat preserves in small saucepan.
15. Spread layer of preserves on solid cookie and top with cookie with hole in middle.
16. Sprinkle with powedered sugar and put a dab of preserves in hole.
17. Store in airtight tin.
Title: Banana Split Cake
Ingredients:
- 2 graham crackers
- 3 sugar
- 1/2 butter
- 2 powdered sugar
- 1 butter
- 2 eggs
- 20 pineapple
- 4 bananas
- 12 Cool Whip
- 10 maraschino cherries
- 1/2
Instructions:
1. To make the crust: Melt 1 stick of butter, and add the sugar and graham crackers to make crust. Pat into 9x13 pan.
2. Beat the following items for 10 minutes, powdered sugar, butter, and eggs. Pour onto crust.
3. Drain can of crushed pineapple and layer on top of filling.
4. Slice 4 bananas on top of pineapple. Spread cool whip over bananas.
5. Decorate top with cherries and choppled nuts.
6. Refrigerate overnight. (keep refrigerated if there are leftovers.).
Title: Chocolate Pudding
Ingredients:
- 4 butter
- 6 plain flour
- 1/2 salt
- 1 baking powder
- 4 sugar
- 2 eggs
- 2 milk
- 5 vanilla essence
- 1/4
Instructions:
1. Pre heat oven to 375F, Gas 5, 190°C.
2. Using a tablespoon of the butter, grease a medium size pie or souffle dish. Set aside.
3. Sift the flour, salt and baking powder into a medium size mixing bowl. With your fingertips rub the remaining butter into the mixture till it resembles fine breadcrumbs.
4. Stir in the sugar and cocoa.
5. With a wooden spoon beat in the eggs and milk and continue beating until mixture is smooth and of a dropping consistency. Add the vanilla essence and mix inches.
6. Pour the mixture into the greased dish and bake just above the centre of the oven for 30-40 minutes or until a skewer inserted in the centre comes out clean.
7. Serve warm with chocolate sauce or custard.
Title: Truffles
Ingredients:
- 375 pitted dates
- 1 maple syrup
- 5 coconut oil
- 90 orange
- 1
Instructions:
1. Soak the dates in water and leave for at least 4 hours.
2. Drain the dates, then add to a food processor along with the rest of the truffle ingredients. Pulse until well combined, thick and smooth.
3. Divide into balls, then roll in your choice of toppings.
4. Add to small cake cases and place in a box.
Title: Hg's Death by Chocolate Cupcakes - Ww Points = 2
Ingredients:
- 2 artificial sweetener
- 2 salt
- 1/2
- 2
- 1
- 1/8
Instructions:
1. Place chocolate chips and the contents of both cocoa packets in a tall glass.
2. Add 12 ounces of boiling water, and stir until chips and cocoa mix have dissolved.
3. Place glass in the freezer to chill for 25 minutes.
4. Preheat oven to 350 degrees.
5. Once cocoa has chilled, give it a stir, and mix with all other ingredients in a mixing bowl.
6. Whip batter with a whisk or fork for 2 minutes.
7. Spray a 12-cup muffin pan with nonstick spray, or line it with baking cups.
8. Evenly spoon batter (which will be thin, but don't worry, your cupcakes will puff up!) into the pan.
9. Place pan in the oven, and bake for 15 minutes.
10. Cupcakes will look shiny when done.
Title: Poor Man's Salad
Ingredients:
- 9 Cool Whip
- 32 miniature marshmallow
- 1 banana
- 1
Instructions:
1. Mix all ingredients together and refrigerate several hours. Is best after a day or two.
2. Cooking time includes refrigeration time.
Title: Strawberries With Balsamic Sabayon
Ingredients:
- 6 sugar
- 4 heavy cream
- 2 strawberry
- 1 1/2
- 1
Instructions:
1. MAKE THE SABAYON: Set aside a big bowl of ice. In a small stainless-steel bowl, whisk the sugar into the egg yolks until thoroughly combined and lightened in color. Set the bowl over a saucepan of simmering water and continue whisking until mixture thickens. The mixture is cooked when it is light in color and trails off the whisk in ribbons. Do NOT overcook it. Remove the bowl from the heat and whisk in the balsamic vinegar. Set the bowl over the bowl of ice and continue whisking the sabayon until it is completely cooled, 5 to 10 minutes. The sabayon will thicken as it cools. Very gently fold in the whipped cream and refrigerate the lightened sabayon for at least 2 hours before serving. (You could make it the night before, but it is best served the same day it's made.).
2. Serve the sabayon draped over whole or sliced strawberries in a pretty glass dish with a garnish of crisp cookies, whole or crumbled, if you like.
Title: Best-Ever Chocolate Cake , Heritage Recipe
Ingredients:
- 3/4 butter
- 3 eggs
- 2 all-purpose flour
- 3/4 baking soda
- 1 baking powder
- 3/4 salt
- 1/2 sugar
- 2 vanilla
- 2 milk
- 1 1/2 butter
- 2 sour cream
- 1/2 powdered sugar
- 1
- 7/8
Instructions:
1. Allow butter and eggs to stand at room temperature for 30 minutes.
2. Meanwhile, lightly grease bottoms of two 8x8x2-inch square or 9x1-1/2-inch round cake pans.
3. Line bottom of pans with waxed paper.
4. Grease and lightly flour waxed paper and sides of pans (or grease one 13x9x2-inch baking pan) and set aside.
5. In a mixing bowl stir together the flour, cocoa powder, baking soda, baking powder; and salt; set aside.
6. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
7. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes).
8. Scrape sides of bowl; continue beating on medium speed for 2 minutes.
9. Add eggs, one at a time, beating after each addition (about 1 minute total).
10. Beat in vanilla.
11. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition.
12. Beat on medium to high speed for 20 seconds more.
13. Spread batter evenly into the prepared pan(s).
14. Bake in a 350 degree F oven for 35 to 40 minutes for 8-inch pans and the 13x9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted in the center comes out clean.
15. Cool cake layers in pans for 10 minutes. Remove from pans.
16. Peel off waxed paper and cool thoroughly on wire racks.
17. Or place 13x9x2-inch cake in pan on a wire rack; cool thoroughly.
18. CHOCOLATE-SOUR CREAM FROSTING:
19. In a large saucepan melt 1 12-ounce package (2 cups) semisweet chocolate pieces and 1/2 cup butter over low heat, stirring frequently.
20. Cool for 5 minutes.
21. Stir in 1 8-ounce carton dairy sour cream. Gradually add 4-1/2 cups sifted powdered sugar (about 1 pound), beating with an electric mixer until smooth.
22. This frosts tops and sides of two or three 8- or 9-inch cake layers (halve the recipe to frost the top of a 13x9x2-inch cake).
23. Cover and store frosted cake in the refrigerator.
Title: Easy Cracker Jacks
Ingredients:
- 5 butter
- 1 margarine
- 1/2 brown sugar
- 3 vanilla
- 1 baking soda
- 1
Instructions:
1. Spray a large roasting pan very well with oil and set aside.
2. In a large pan combine butter and Karo; add brown sugar when butter has melted. Stir well and bring to a boil. Once boiling starts set timer to 10 minutes.
3. Pop all 5 bags of popcorn (I use lite) and pour into a very large bowl sprayed with oil ( I use a small deep tote).
4. When sugar mixture is ready remove from heat and add vanilla, mix well then add soda and mix well.
5. Pour mixture over popcorn and mix very well with a large wooden spoon (mixture will be very hot so be careful not to get on hands). Pour popcorn into the roasting pan and bake at 250°F for one hour.
6. Pour cooked popcorn back into the deep tote and break up carefully with the wooden spoon. Continue to break up with the wooden spoon as the corn cools keep in a large sealed baggie.
Title: Peach Snacking Cake
Ingredients:
- 1/2 brown sugar
- 1/2 walnuts
- 1 cinnamon
- 1 granulated sugar
- 2 eggs
- 3 vanilla
- 2 all-purpose flour
- 2 baking soda
- 1 ground cinnamon
- 1 walnuts
- 1/2
- 1
Instructions:
1. Combine topping ingredients in small bowl; set aside.
2. Preheat oven to 350°F
3. Spray pan with vegetable pan spray.
4. In mixer bowl, combine oil and sugar; blend well.
5. Add eggs and vanilla; mix well.
6. Add combined flour, baking soda, cinnamon and, if desired, walnuts; beat well.
7. Pour batter into prepared 9"x13" pan.
8. Arrange peaches on top of batter; sprinkle with reserved topping.
9. Bake 35-40 minutes or until toothpick inserted in center comes out clean.
10. Cool on rack; serve warm or at room temperature.
Title: Tiramisu - Olive Garden
Ingredients:
- 1 strong black coffee
- 3 instant espresso
- 3 rum
- 1 1/2 cream cheese
- 1 1/2 mascarpone
- extra finely granulated sugar
- powdered sugar
- cocoa powder
Instructions:
1. Cut across the middle of the sponge cake to form two disks, about 1"-1-1/2" thick, each.
2. Blend the coffee or espresso and liqueur together.
3. Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much that it will collapse.
4. Mix the cream cheese or mascarpone with the sugar and beat the cheese until the sugar is completely dissolved and the cheese is light and spreadable.
5. Spread the bottom half off the cake with half of the creamy cheese, in a fairly thick layer.
6. Set the second half of the cake on the bottom half and repeat the process ~ sprinkle the coffee/liqueur blend and spread with the remaining cream cheese.
7. Put the cocoa powder into a wire strainer and coat the top layer of cream cheese completely with cocoa.
8. Refrigerate the cake for at least two hours before cutting and serving.
Title: Chinese-Style Chestnut Filled Cake
Ingredients:
- 1/3 flour
- 1 flour
- 1/3 sugar
- 3 eggs
- 1/8 salt
- 1/4 vanilla essence
- 2 butter
- 1 chestnuts
- 1/2 sugar
- 1/2 water
- 1/2 vanilla essence
- 1/2 butter
- 2 milk
Instructions:
1. Cake: Preheat oven to 350 degrees F. Grease a 7" round baking pan and dust lightly with flour.
2. Beat egg whites until stiff peaks form.
3. Beat egg yolks lightly and fold into egg white. Blend well.
4. Sift together flour and salt. Add 1/3 flour mixture to egg mixture and mix well using light, swift actions. Repeat with the remaining flour mixture, mixing well after each addition.
5. Add vanilla essence. Add melted butter and blend quickly.
6. Pour batter into prepared baking pan and bake for 25 minute.
7. Remove from oven and allow to cool on a rack.
8. Filling:Place chestnuts in a saucepan and add enough water to cover them. Cook until soft. Drain, reserving the water.
9. Mash chestnuts.
10. Use 1/2 cup chestnut water or plain water to cook sugar. Then add butter, vanilla essence and milk to this.
11. Add sugar and milk mixture to chestnuts and mix well.
12. Slice sponge cake into two layers.
13. Force chestnut filling through a potato masher and pile the strands of chestnut onto one cake. Place the other half over the chestnut filling, and pile the remaining chestnut filing on top of this.
14. Cover with whipped cream. (I normally just sandwich all the filling between the two layers and serve decorated with dusted icing sugar, chocolate curls and some extra chestnuts.
Title: Coconut Ice Slice
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1 flour
- 1 baking powder
- 1 coconut
- 1 icing sugar
- 3 butter
- 1 hot water
- 1/4
Instructions:
1. Blend the 1/2 cup sugar, 1/2 cup butter.
2. Add 1 egg mix well.
3. Blend 1 cup flour and 1 teaspoon baking powder.
4. When well blended press into a cookie sheet. Bake at 350' for 25 30 minutes.
5. Blend together 1 cup coconut, 1 cup icing sugar, 3 Tablespoons melted butter and the food colouring.
6. When well blended add just enough hot water to make it spreadable.
7. Ice while still warm.