lumicero/recipes-ing2inst huggingface dataset:
Title: Summer Berries on a Cloud of Chantilly Cream
Ingredients:
- 2 fresh strawberries
- 8 icing sugar
- 2 vanilla extract
- 2 chocolate curls
- 1/2
- 1
Instructions:
1. In a chilled bowl with chilled beaters, beat whipping cream until it begins to thicken.
2. Add the liqueur, icing sugar, and extract, whipping constantly until soft peaks form. Do not over-beat. Refrigerate until ready to serve.
3. Right before serving, alternately layer the fresh berries with the Chantilly cream, and the cake cubes (if using) in dessert glasses or a trifle dish.
4. Top with a dollop of whipped cream and a berry.
5. Garnish with your choice of chocolate or lemon curls, sliced almonds or pink rose petals, as desired.
Title: Kitchen Princess Christmas Cookies
Ingredients:
- 1/2 flour
- 1/2 sugar
- 1 egg
- 7 butter
Instructions:
1. Soften the butter at room temperature and crush it in a bowl with a wooden spoon. Add sugar and stir more.
2. Add the egg and mix.
3. Sieve the flour into the mix and stir. It is ready when the white flour chunks are gone.
4. Wrap the mix in saran wrap and put it in the refrigerator for over 30 to 35 minutes.
5. Pour some flour on a cutting board and put the mix from step 4 onto it and flatten the mix with a rolling pin.
6. Cut out pieces using cookie cutters.
7. Lay out on cookie sheet covered with wax paper and bake in the oven at 350 degrees Fahrenheit for 12 to 13 minutes. After it is baked, let the cookies cool.
Title: Chocolate and Classic Creme Brûlée
Ingredients:
- 2 1/3 heavy cream
- 4 sugar
- 3/4 vanilla bean
- 1/2 dark chocolate
- 75
Instructions:
1. Turn oven to 325°F.
2. Step 1: Cut vanilla bean and remove seeds; then add cream to small pan. Simmer at low heat until cream bubbles, then let cool.
3. Step 2: Whisk egg yolks with sugar if too thick and add one liter of cream.
4. Step 3: Melt chocolate in steam pan.
5. Step 4: Mix steps one and two together and whisk well.
6. Step 5: Sift vanilla and cream through colander to remove bubbles from cream; add to another bowl.
7. Step 6: Pour creme brûlée into 2 baking cups.
8. Step 7: Add melted chocolate to remaining creme brûlée mixture and pour into 2 baking cups.
9. Step 8: Pour boiling water onto cooking sheet and place cups of creme brûlée in the water.
10. Step 9: Bake in oven about 30 to 35 minutes.
11. Step 10: Chill creme brûlée in fridge for least 4 hours.
12. Step 11: For classic creme brûlée topping: mix brown sugar+ white sugar and sprinkle on the 2 cups of creme brûlée and scorch top with torch).
13. For chocolate creme brûlée: Garnish with sugar powder.
14. Both classic and chocolate creme brûlée goes very well with raspberries.
15. Light, sweet, and delicious French dessert.
Title: Praline Crumb Caramel Cheesecake Bars
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/2 pecans
- 2 cream cheese
- 1/2 sugar
- 2 all-purpose flour
- 1/2 vanilla
- 1 egg
- 1
Instructions:
1. Heat oven to 350°F
2. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in bowl; cut in butter using pastry blender or fork until mixture is crumbly, then stir in pecans and toffee bits by hand. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 10 minutes and remove to a rack to cool slightly.
3. Meanwhile, in large bowl, beat cream cheese, sugar, flour, 1/4 cup of the caramel topping, vanilla and egg with electric mixer on medium speed until smooth.
4. Spread cream cheese mixture evenly over partially baked cookie base. Sprinkle with reserved crumb topping, pecans and toffee bits.
5. Bake 35 to 40 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Drizzle with remaining 1/4 cup caramel topping. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator until serving.
Title: Basic Gingerbread Dough
Ingredients:
- 250 butter
- 1 brown sugar
- 1 golden syrup
- 2 plain flour
- 5 bicarbonate of soda
- 2 ground ginger
- 1 ground cloves
- 1/2 cinnamon
- 2
Instructions:
1. Place butter, syrup and yolks in a big bowl.
2. Beat till creamy using electric mixer.
3. Stir in all other ingredients.
4. Using your hands bring the dough together.
5. Knead on a lightly floured surface until smooth.
6. Set aside for whatever project you have in mind - will make one house or 24 cookies !
Title: Honey-soaked Walnut Cake
Ingredients:
- 1/2 honey
- 1/2 water
- 1/2 unsalted butter
- 1/2 all-purpose flour
- 2 eggs
- 3 sugar
- 1 baking powder
- 2 ground walnuts
- 2 plain yogurt
- 1 1/4
- 1
Instructions:
1. Make the syrup: In a small saucepan, combine honey and water, and heat over medium heat until the honey dissolves.
2. Bring to a boil, reduce heat, and simmer for 10 minutes.
3. Remove from heat and stir in liqueur.
4. Cake: Preheat oven to 350°F.
5. Brush a 9-inch tube pan with melted butter and dust with flour,set aside.
6. Beat eggs until light and fluffy, add sugar, remaining melted butter, and orange rind and mix until creamy.
7. Combine the flour, baking powder and walnuts in a large bowl.
8. Add the egg and sugar mixture to the bowl,beat thoroughly and fold in the yogurt.
9. Pour the batter into the prepared pan and bake in a preheated oven for 45-50 minutes or until a cake taster comes out clean.
10. Remove cake from oven and cool on a rack for 10 minutes.
11. Using a tooth pick, poke holes in the top of the cake.
12. Spoon the cooled syrup over the cake and let it stand for at least 3 hours before serving.
Title: Apple and Honey Latkes
Ingredients:
- 1 apple
- 2 flour
- 1 sugar
- 1 egg
- 1 kosher salt
- 4 olive oil
- honey
Instructions:
1. Preheat oven to 200 degrees F.
2. Wrap peeled and shredded apple in a clean kitchen towel and twist over a bowl to wring out juice (drink juice or reserve for another use).
3. In a bowl, toss apple with flour and sugar. Stir in egg, and season to taste with kosher salt.
4. In a large skillet over medium-high heat, warm 1 tablespoon olive oil.
5. For each latke, drop 1/4 cup of mixture into skillet and fry until golden brown, 3-4 minutes per side.
6. Keep warm in 200F oven until ready to serve.
7. Top with honey.
Title: Momma's Shortbread
Ingredients:
- 4 flour
- 2 butter
- 1 1/4 icing sugar
- 1 baking powder
- 1/4 salt
Instructions:
1. Preheat oven to 325°F.
2. Combine all ingredients in a large bowl and knead until well blended and a soft dough forms (I just use my hands to blend it all together.takes a little work, you can use a wooden spoon if you like).
3. Pat dough into a 9x13-inch baking dish and puncture with fork about every inch.
4. Bake for 45 minutes.
Title: Cupcake Surprise
Ingredients:
- 1 eggs
- 3 water
- 1 1/4 Philadelphia Cream Cheese
- 1/3 egg
- 1 sugar
- 1 chocolate chips
- 1
Instructions:
1. Mix cake mix according to recipe on box. Fill cupcakes 3/4 full.
2. Mix center filling:
3. Mix egg with cream cheese and sugar.
4. Add chocolate chips or butterscotch chips; mix well.
5. Put 2 teaspoons of filling in center of each cupcake.
6. Bake 20 minutes.
7. Cool and frost/decorate as desired.
8. Enjoy! ;).
Title: Vegan Chocolate Chunk Oatmeal Walnut Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 2 light brown sugar
- 1 baking soda
- 2 canola oil
- 1/2 soymilk
- 1 salt
- 1 cinnamon
- 1 vanilla extract
- 2 rolled oats
- 1 1/2 walnuts
- 1
Instructions:
1. Preheat oven to 350°F.
2. Prepare chocolate and by chopping bar or bars into 1/4" chunks. Repeat with walnuts. Try not to lose any fingers along the way. Those don't taste good in cookies.
3. Grab your favorite mixing bowl and add flour, brown sugar, baking soda, salt, cinnamon, margarine, soymilk, vanilla extract & canola oil.
4. If you have a mixer stir on medium for 1-2 minutes. If you're doing it the old fashioned way, roll up your sleeves and give it a good mixing until mixture is thick and looks consistent. (Don't be afraid to get those hands dirty!).
5. Stir in oatmeal, chocolate chunks & walnuts. From here you can gauge if you think your mixture is too thick or too thin. For too thick some butter or soymilk can be added. For too thin you can spoon in more flour or oats as needed.
6. Roll cookies into 2 inch balls and slightly flatten into cookie shape. More chocolate chunks can be added to the top for a great look and more gooey greatness.
7. Place cookies about 2 inches or so from each other on an ungreased cookie sheet. Giving them proper room to spread means you won't wind up with one giant smoosh-cookie. (Unless of course that is what you want -- then by all means go for it!).
8. Bake for 12-15 minutes or until cookies start to look golden brown on top. Try not to overbake cookies.
9. Once out of the oven let stand for 5 minutes to cool and then transfer to wire rack with spatula to fully finish cooling.10. Put some away for yourself and wrap up the rest to bring to work, school, or to anyone who you think may need a cookie and a smile. Enjoy! :).
Title: Chocolate Chip Angel Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 2 flour
- 1 baking soda
- 1 cream of tartar
- 1/4 salt
- 1 pecans
- 1 sugar
Instructions:
1. In a large mixing bowl cream butter and shortening.
2. Gradually add sugars, beating well.
3. Add egg and vanilla, beat well.
4. Combine dry ingredients.
5. Add to creamed mixture,beat well.
6. Stir in chips and pecans.
7. Shape dough into 1-inch balls and roll in sugar.
8. Place 2-inches apart on greased baking sheet.
9. Bake 350° for 12 minutes.
10. Cool on wire racks.
Title: Hot Passionfruit Souffle With Raspberry Cream
Ingredients:
- 2 passion fruit pulp
- 1/2 lemon juice
- 2 icing sugar
- 120 caster sugar
- 6 icing sugar
- 125 frozen raspberries
- 300 sugar
- 1 Grand Marnier
- 1
Instructions:
1. Place egg yolks, passionfruit pulp, lemon juice and half the sifted icing sugar in bowl; mix until well combined.
2. Beat egg whites until soft peaks form, add remaining sifted sugar and continue beating until firm peaks form.
3. Gently fold quarter of the egg whites into passionfruit mixture, then fold in remaining egg whites.
4. Lightly grease four individual souffle dishes, about 1-cup capacity, sprinkle inside each one with caster sugar; shake away excess.
5. Spoon souffle mixture into dishes, bake at 220°C for 10 to 12 minutes.
6. Dust tops with sifted icing sugar immediately.
7. Serve with Raspberry Cream.
8. Raspberry cream: Thaw raspberries, push through sieve to remove seeds. Whip cream until soft peaks form, beat in sugar; fold in the raspberry puree and Grand Marnier.
Title: Warm Lemon Pudding Cake
Ingredients:
- 1 instant lemon pudding
- 2 sugar
- 1/3 milk
- 2 water
- 1 1/4 powdered sugar
- 2
Instructions:
1. Heat oven to 350 degrees.
2. Prepare cake as directed on package.
3. Pour into a greased 9x13 pan.
4. Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Don't spread.
5. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)
6. Bake 55 minute to 1 hour or until toothpick inserted in center comes out clean.
7. Cool 20 minute (Sauce will thicken slightly as it cools.)
8. Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.
Title: Butter Vanilla Cake
Ingredients:
- 1 butter
- 2 1/2 sugar
- 5 eggs
- 3 flour
- 1 baking powder
- 1/4 salt
- 3/4 half-and-half cream
- 1 vanilla
Instructions:
1. Mix butter at medium speed until creamy.
2. Gradually add sugar until light and fluffy.
3. Add eggs, one at a time just until they are well blended.
4. Add flour, baking powder and salt to butter mixture alternately with half & half. Begin and end with the flour mixture. Beat each addition at low speed just until blended.
5. Mix in vanilla.
6. Pour into a greased and floured 12 cup bundt pan.
7. Bake at 325 degrees for an hour or an hour and 10 minutes, until toothpick inserted in cake comes out clean.
8. Cool in pan on wire rack for 15 minutes.
9. Remove cake from pan and put on wire rack until cool, about 30 minutes.
Title: Apple Crisp
Ingredients:
- 4 tart apples
- 3/4 brown sugar
- 1/2 flour
- 1/2 quick oats
- 3/4 cinnamon
- 3/4 nutmeg
- 1/3 butter
Instructions:
1. Place apples in greased 8x8x2 baking pan.
2. Mix remaining ingredients.
3. Sprinkle mixture over apples.
4. Bake at 375 for 30 minutes.
Title: Really, Really Good (And Easy!) Buttercream Frosting
Ingredients:
- 1 salted butter
- 4 powdered sugar
- 1 vanilla
- 2 milk
- 1 -2 corn syrup
- 1/3
Instructions:
1. Put butter, milk, and vanilla in the bowl of a stand mixer (if you don’t have a stand mixer, a hand mixer will do).
2. Mix on low speed until it just starts to come together, about a minute.
3. Scrape the sides of the bowl with a spatula. Increase to medium low speed and beat for about another minute.
4. Increase mixer speed to medium high and beat for about another or minute or so.
5. Add powdered sugar (and cocoa, if using). Beat on low speed until sugar is just barely incorporated. Scrape down the sides of the bowl, and increase speed slowly to medium. Beat for about a minute.
6. Check your consistency. This is very important because if your frosting is too thick, it will not spread well.
7. If your spatula does not glide through the frosting, add about a tablespoon of corn syrup and beat on medium for about 30 seconds.
8. When the frosting is just holding its shape, it is too thick (if you are wanting to pipe some decorations on your cake/cupcakes, now would be the time to set a little of this aside in a separate bowl).
9. Add another tablespoon of corn syrup and beat on medium for 30 seconds.
10. Repeat until the frosting seems to be of a good spreadable consistency (you don’t want it too runny, or it will slide off the cake/cupcakes).
11. Once you get your frosting to a good, spreadable consistency, increase mixer speed to medium high and beat for one minute. This will get your frosting nice and fluffy.
Title: Cream Cheese Delight
Ingredients:
- 1 margarine
- 1/4 sugar
- 3 cream cheese
- 1 sugar
- 1/3 Cool Whip
- 1
Instructions:
1. Mix the crushed pretzels, margarine and 3 tablespoons sugar together.
2. Press in bottom of a 9x9 inch dish.
3. Bake at 400* for 10 minutes. Let cool completely.
4. Mix the 1/3 cup sugar and cream cheese together. Spread over top of cooled crust.
5. Spread cool whip over cream cheese mixture.
6. Top with the pineapple topping.
7. Chill before serving.
Title: Egg Liqueur / Eggnog Muffins
Ingredients:
- 3 eggs
- 60 flour
- 120 cornflour
- 120 icing sugar
- 60 baking powder
- 90
- 1
- 1/2
Instructions:
1. Mix all the ingredients together.
2. Line a muffin tray with paper muffin cases and fill cases two thirds-full.
3. Bake for 15-20 minutes at 180°C.
Title: Cracker Custard
Ingredients:
- 1/2 sugar
- 2 eggs
- 1 1/2 evaporated milk
- 1 1/2 water
- 2 cornstarch
- 1 vanilla extract
- 1
Instructions:
1. Put 1/2 cup sugar and 2 eggs in pot and beat.
2. Mix in water and milk with egg mixture and cook on medium heat until it steams.
3. In a little bowl, add 1/3 cup water with 2 teaspoon corn starch and mix well.
4. Add the 1/2 the corn starch mixture to the stove mixture; keep adding slowly to a slightly creamy consistancy.
5. Bring to a boil and add vanilla extract.
6. Take off heat then add one package row of crackers at a time (using about 2 1/2 to 3 package rows depending on thickness).
7. Becareful when adding crackers, leave some liquid since the crackers will soak the liquid up.
8. Mix well and eat warm.
Title: Holiday Sparkle Cookies
Ingredients:
- 3/4 unsalted butter
- 1/2 sugar
- 1 Jello gelatin
- 2 eggs
- 1 vanilla
- 3 flour
- 1 baking powder
- 1/2 salt
Instructions:
1. Cream together butter, sugar, and jello.
2. Mix in 2 eggs and 1 teaspoon vanilla.
3. Mix together the flour, baking powder and salt.
4. Combine the dry mixture with the other ingredients.
5. Shape into 1 inch balls and flatten with cookie press or bottom of a glass dipped in sugar (for the sparkle).
6. Bake at 400 for 5-7 minutes.
7. DO NOT BROWN!
Title: Toscakaka
Ingredients:
- 3 eggs
- 1 sugar
- 1 flour
- 1 butter
- 1/2 sugar
- 1/2 butter
- 1/2 flour
- 1 milk
- 1
Instructions:
1. Beat eggs with sugar until fluffy.
2. Stir in flour and melted butter. Mix well.
3. Pour into greased 9" round cake pan. Bake at 350' for 30 minutes.
4. Mix all topping ingredients in small saucepan. Heat the mixture, stirring continually, but do not boil. Simmer a few seconds until thick, remove from heat.
5. Spread over cake. Put cake under broiler until top is golden and bubbly.
6. Serve plain, warmed or at room temperature.
Title: Rice Krispies Muffins
Ingredients:
- 1/4 butter
- 1 dark chocolate
- 1/4
- 5
Instructions:
1. Melt butter, chocolate and sirop.
2. Pour over the rice krispies and blend carefully.
3. Put into muffin paper cups and cool for at least 4 hours.
Title: Victoria Sponge (Cake)
Ingredients:
- 1 unsalted butter
- 3/4 sugar
- 1 vanilla extract
- 4 eggs
- 1 1/3 self-rising cake flour
- 2 cornstarch
- 1 baking powder
- 4 milk
Instructions:
1. Preheat oven to 350*.
2. Cream butter and sugar, add the vanilla and then the eggs one at a time, adding a spoonful of flour between each one. Fold in the rest of the flour and cornstarch and enough of the milk to create a mixture that is a soft, dropping consistency.
3. Alternatively, put all ingredients except milk in a food processor and process to a smooth consistency. Then add milk slowly and pulse to reach soft, dropping consistency.
4. (Only include the baking powder if you're using the processor method.).
5. Pour and scrape the batter into 2 - 8" round cake pans that have been buttered and lined with parchment or wax paper. Bake for about 25 minutes, until cakes are beginning to come away from the edges, are springy to the touch on top and a cake tester comes away clean. Leave the cakes in their pans on a wire rack for 10 min before turning out and leaving to cool completely.
6. When ready to eat the cake, put one layer on a plate, right-way up, spread with jam and scatter fruit on top. Spread a layer of whipped cream on top of frit. Sit the other cake on top and sprinkle with a tbsp or so of sugar.
Title: Super Rich Plain Chocolate Brownies
Ingredients:
- 200 butter
- 250 chocolate
- 1 3/4 plain flour
- 1 cocoa powder
- 2 baking powder
- 1 salt
- 2 1/2 sugar
- 6 eggs
- 2 vanilla
Instructions:
1. Preheat oven at 180 degrees celsius.
2. Melt chocolate and butter in a small saucepan over low heat, stiring constantly to prevent the chocolate from burning. Allow to cool slightly.
3. In a large mixing bowl, sift together the flour, cocoa, salt and baking powder.
4. Add sugar, eggs, vanilla and chocolate/butter mixture.
5. Mix well with a wooden spoon until all ingredients are combined and there is no visible flour/cocoa powder.
6. Cover a 25 x 35 centimetre tin with baking paper.
7. Pour mixture into tin. It will have quite a thick consistency so you may need to spread it evenly throughout the tin using the wooden spoon.
8. Bake for 20-30 minutes. Use a skewer or toothpick to check them every few minutes from the 20 minute mark because you want to make sure you don't over bake them! They should be cooked on the outside and just a tiny bit uncooked in the middle.
Title: Caramel Banana Cupcakes
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 1/4 salt
- 3/4 butter
- 1 1/2 granulated sugar
- 3 eggs
- 1 1/2 pure vanilla extract
- 2 bananas
- 3/4 sour cream
- 20 -25 evaporated milk
- 1/4 vanilla
- 1
Instructions:
1. Preheat oven 350°F
2. In large bowl, cream butter and sugar with electric mixer until light and fluffy.
3. In medium bowl, combine flour, baking soda, and salt; set aside.
4. Add eggs, vanilla and banana; mix well.
5. Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.
6. Pour into prepared pans.
7. Bake 20-25 minutes or until toothpick inserted comes out clean.
8. Cool 10 minutes in pan on rack; remove and cool completely before decorating.
9. For the glaze:.
10. In medium microwavable bowl, combine caramels and evaporated milk; heat on medium heat, stirring occasionally, until caramels are melted.
11. Stir in vanilla. Dip cupcake tops into caramel mixture.
Title: Canadian Pudding
Ingredients:
- 1 flour
- 1 baking soda
- 1/2 brown sugar
- 1/4 salt
- 1/2 milk
- 1/2 raisins
- 1/2 boiling water
- 2 butter
- 1 brown sugar
- 1 vanilla
- 1
Instructions:
1. Mix ingredients above together and pour into a greased baking dish or pan.
2. Pour boiling water, butter, brown sugar and vanilla over first seven ingredients.
3. Bake at 300 degrees for 30 minutes.
4. Cut into squares and turn upside down.
5. Sauce will be on the bottom.
6. Serve hot and plain, or with whipped cream or vanilla ice cream.
Title: Chocolate Charlotte
Ingredients:
- 1 chocolate chips
- 2 brewed coffee
- 2/3 unflavored gelatin
- 4 sugar
- 4 heavy cream
- 2 heavy cream
- 3 chocolate
- 1 1/3
- 2/3
Instructions:
1. Line a cookie sheet with parchment paper or use non-stick cookie sheet and make the brownie mix and bake in thin 1/2 inch layer at 350 degrees until done.
2. Cool brownies.
3. Spray a 9 inch springform pan with Pam.
4. Cut brownies to fit bottom and 2 inch high sides (measure) of springform pan.
5. Set aside.
6. Melt chocolate in microwave or double boiler and stir.
7. Remove from heat and add beaten egg yolks slowly, stirring constantly.
8. Dissolve gelatin- sprinkle over cold coffee- let stand 5 minutes and stir into chocolate mixture.
9. Cool 30 minutes.
10. Beat egg whites to form stiff peaks and add sugar and continue to beat.
11. Fold sugar mixture into chocolate mixture.
12. Whip heavy cream to form stiff peaks and fold into chocolate mixture.
13. Pour into brownie shell and cool for at least 24 hours.
14. (Cake can be frozen).
15. Unmold to serve and top with remaining whipped cream.
16. You can put some whipped cream into a piping bag and make swirls around the bottom of the cake or whatever kind of design you fancy.
17. Optional: shave some chocolate on top of whipped cream topping.
Title: Delicious Banana Cake with Streusel Filling
Ingredients:
- 1/2 vegetable shortening
- 1 sugar
- 2 eggs
- 1 banana
- 1 vanilla
- 1/2 sour cream
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1 1/2 sugar
- 1/2 cinnamon
- 1
Instructions:
1. Set oven to 350 degrees.
2. Grease 2 (8-in) round cake pans (cake can also be baked in a 13x9-in pan).
3. Prepare streusel mix; set aside.
4. In a med bowl, beat together the shortening and sugar until creamy.
5. Beat in eggs, bananas and vanilla; fold in sour cream.
6. In a small bowl, combine flour, baking soda, baking powder and salt.
7. Fold into creamed mixture, stirring only enough to blend (don't overbeat).
8. In baking pans, sprinkle 1/3 of the streusel mix on the bottom.
9. Carefully spread 1/2 of cake batter on top of the streusel.
10. Sprinkle with another 1/3 of the streusel mix.
11. Spread the remaining cake batter over top.
12. Sprinkle with the remaining streusel mix on top.
13. Bake for 40 mins, or until cakes test done.
14. Cool 10 mins before removing out onto serving plates.
15. Serve warm, or at room temp.
Title: Italian Meringue Buttercream
Ingredients:
- 16 sugar
- 20 sugar
- 8 butter
- 2 -3 vanilla extract
Instructions:
1. Place sugar and water into sauce pot with candy thermometer over heat.
2. Put egg whites into kitchen aid.
3. When mixture starts to boil, start whipping egg whites on medium speed.
4. When mixture reaches 240 F, take off of heat and slowly pour into egg whites.
5. Turn up speed and keep whipping until bowl is cool to the touch.
6. Start adding butter a little at a time.
7. Add flavoring.
Title: Caffe En Forchetta (Coffee on a Fork)
Ingredients:
- 2 2% low-fat milk
- 1 egg substitute
- 1/4 eggs
- 1/4 sugar
- 2 Splenda sugar substitute
- 2 Kahlua
- chocolate
Instructions:
1. Preheat oven to 325.
2. Combine all ingredients except grated chocolate in a medium bowl.
3. Whisk until foamy and instant coffee has dissolved.
4. Pour into 6 individual custard cups.
5. Place cups in 13x9 baking dish and fill with hot water halfway up sides of cups.
6. Bake 55-60 minutes or until knife comes out clean.
7. Garnish with grated chocolate, if desired.
8. Serve warm or at room temperature.