lumicero/recipes-ing2inst huggingface dataset:
Title: Blackberry Buckle
Ingredients:
- 4 fresh blackberries
- 1 1/2 granulated sugar
- 1 fresh lemon juice
- 1/2 vanilla extract
- 6 butter
- 1 1/4 all-purpose flour
- 3/4 granulated sugar
- 2 baking powder
- 1 salt
- 1/8 ground cinnamon
- 1 milk
- 1/2 vanilla extract
- 1 1/2 turbinado sugar
Instructions:
1. Preheat the oven to 350 degrees.
2. In a small bowl, combine the first four ingredients and set aside.
3. Place the butter In a 2 quart baking dish and place it in the oven to melt the butter.
4. In a medium bowl combine the flour, 3/4 cup granulated sugar, baking powder, salt and cinnamon.
5. In a small bowl combine the milk and vanilla.
6. Add this mixture to the flour mixture.
7. Mix until moist.
8. Remove the baking dish from the oven.
9. Spread the batter on top of the butter. The melted butter will peek up around the edges a bit.
10. Layer the blackberry mix on top of the batter. Press the blackberries down into the batter a bit.
11. Bake for 45 minutes.
12. Sprinkle with the coarse sugar and bake for 5-10 more minutes or until the batter has reached a beautiful golden brown.
Title: Palmiers
Ingredients:
- 1/2 granulated sugar
- 1 puff pastry sheet
Instructions:
1. Defrost pastry sheets according to package directions (about 1/2 hour).
2. Preheat over on 400°F
3. Adjust rack to middle position.
4. Sprinkle 1 Tablespoon sugar over work surface. Unfold 1 sheet of pastry and place on the sugar.
5. Roll it to an even thickness. Sprinkle with 2 Tablespoons of the sugar. Starting at the SHORT side of the rectangle, roll the pastry toward the center stopping in the middle. Repeat with the opposite short side so the rolls meet in the middle. Trim the ends. (I used a pizza cutter but a knife would work also.) Cut into 1/2" slices and place flat on a baking sheet lined with parchment spacing them 1" apart. Sprinkle with 1 table sugar.
6. Bake until golden and puffed about 20-23 minutes. Let cool for 5 minutes. Transfer to a wire rack.
7. Repeat with remaining pastry sheet.
8. Best the day they are made.
Title: South Beach Diet Tiramisu
Ingredients:
- 6 cream of tartar
- 1/2 salt
- 1/8 vanilla extract
- 3/4 Splenda granular
- 1/3 Splenda granular
- 2 whole wheat pastry flour
- 6 part-skim ricotta cheese
- 1/2
- 1/4
Instructions:
1. Heat the oven to 350°F
2. Lightly coat an 8x8 baking pan with cooking spray.
3. In a large bowl, with an electric mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form, about 5 minutes. Add 1/2 tsp of the vanilla and beat to combine. Add 1/3 cup of the sugar substitute and beat until stiff peaks form. Sift 2 TB of the flour over beaten egg whites and gently fold to incorporate. Repeat twice with remaining flour until all the flour is incorporated.
4. Pour batter into the pan and gently smooth the top. Bake, turning once halfway through, until cake is golden and a tester inserted into the center comes out clean, about 20 minutes. Cool completely.
5. In a small bowl, combine ricotta, whipped topping, remaining 2 tsp sugar substitute, and remaining 1/4 tsp vanilla. Cut cake in half vertically down the middle to make two 4x8 pieces. Place the halves on a flat work surface. Drizzle 2 TB of the espresso onto each half.
6. Spread half of the ricotta mixture onto one of the cake halves and dust with half of the cocoa powder. Top with remaining cake half; spread the top with remaining ricotta mixture and dust with remaining cocoa powder. Using a serrated knife, gently cut cake crosswise into 4 slices. Eat & Enjoy!
Title: Créme Brulee With Sugared Grapes
Ingredients:
- 3 granulated sugar
- 6 vanilla extract
- 1/3 light brown sugar
- 1 green seedless grape
- 1/3 granulated sugar
- 1 strawberries
- 2
- 8
Instructions:
1. Day before serving, over low heat, heat heavy cream in a heavy, 2 ½ quart saucepan just until bubbles form around the edge of the pan. Remove from heat. In double boiler top, with electric mixer at medium speed, beat yolks until very thick and light.
2. Gradually beat in 1/3 cup granulated sugar, a tablespoon at a time, beating until very thick—about 4 minutes. Gradually stir in cream, using wooden spoon. Cook, over hot, not boiling, water, stirring constantly, until thickened—about 15 minutes.
3. Mixture should be thick enough to form a coating on a metal spoon. Add vanilla. Strain custard into attractive 9-inch shallow baking dish, 1 inch deep, or 9-inch pie plate. Or turn into 6 (1/2 cup) individual soufflé dishes. Refrigerate 8 hours or overnight.
4. An hour or two before serving, set in large baking pan; surround completely with ice. Sift brown sugar through strainer evenly over surface. Run under broiler, 4 inches from heat, just until sugar melts slightly and caramelizes—it forms a hard crust.
5. Refrigerate until serving. Meanwhile, prepare frosted grapes: Wash and dry bunches of grapes on paper towels. With soft brush, coat grapes with slightly beaten egg white. Quickly roll in granulated sugar to coat well. Place on rack on tray to dry.
6. If necessary, roll grapes in sugar to coat once again. Place in freezer a few minutes.
7. To serve: Place crème brulee on silver platter; surround with small bunches of frosted grapes, alternating with large strawberries. Makes 8 servings.
8. McCall’s Cooking School.
Title: Frozen Orange Dessert
Ingredients:
- 1 orange
- mint sprig
Instructions:
1. Wash and dry orange.
2. Slice off the top third of the orange and replace it.
3. Put the orange in the freezer until frozen. Take it out of the freezer at the start of your meal and it will be ready to eat with a spoon by the end of the meal. Garnish with a dollop of whipped cream or a sprig of fresh mint if desired.
Title: Traditional Italian Tiramisu
Ingredients:
- 1 mascarpone cheese
- 3 granulated sugar
- 1/4 heavy whipping cream
- 1 ladyfingers
- 24 bittersweet chocolate
- 1
- 2/3
Instructions:
1. In a large mixing bowl combine the mascarpone cheese, Frangelico liquor and sugar.
2. In a separate bowl whip the whipping cream till soft peaks form.
3. Gently fold mascarpone mixture into the whip cream.
4. In an 8x8-inch glass serving dish layer 1/2 the ladyfingers tightly on the bottom.
5. Drizzle 1/2 the espresso over the ladyfingers, trying to saturate them evenly.
6. Spread 1/2 of the mascarpone mixture on top of the ladyfingers.
7. Sprinkle 1/2 of the shaved chocolate over the top.
8. Layer remaining ladyfingers on top of the shaved chocolate. Again, you are looking to get a nice tight layer.
9. Drizzle the remaining espresso over the ladyfingers.
10. Spread the rest of the mascarpone mixture on top of the ladyfingers. You can either spread it nice and smooth with a spatula OR spread the mixture and create soft peaks for texture and appearance.
11. Sprinkle the remaining shaved chocolate on top.
12. Cover with plastic wrap and refrigerate overnight for best results (at least 8 hours).
13. Enjoy!
Title: Banberry Surprise
Ingredients:
- 1 strawberry gelatin
- 2 boiling water
- 2 bananas
- 1 vanilla instant pudding mix
- 3 half-and-half
- 1
- 2 1/2
- 1
Instructions:
1. Mix and bake cake mix by package directions in 9x13 pan.
2. Dissolve gelatin in boiling water, add strawberry soda. Refrigerate until syrupy.
3. Punch holes in cake with something such as a potato peeler and pour strawberry syrup over it.
4. Cover with thickly sliced bananas.
5. Mix vanilla pudding with half and half. Fold in whipped toppng and spread over cake.
6. Refrigerate.
7. Note: Number of bananas are an estimate. Completely cover the cake with bananas.
Title: Gooey Tin Roof Bars
Ingredients:
- 19 1/2 butter
- 1/2 eggs
- 4 dark corn syrup
- 1 butter
- 1/4 vanilla extract
- 1 Spanish peanuts
- 1 1/2 miniature marshmallow
- 1
Instructions:
1. Combine cake mix and 1/2 cup butter in a bowl until well blended. Press firmly into ungreased 13x9 inch pan.
2. Bake in a preheated oven at 350 for 12 to 14 minutes or until set.
3. Combine eggs, corn syrup, 1/4 cup butter, and vanilla in a large bowl with a wire whisk until blended.
4. Stir in peanuts, marshmallows, and chocolate chips. Pour over crust.
5. Bake for 30 to 35 minutes or until set. Cool on wire rack and then refrigerate for at least 1 hour. Cut into bars and store in refrigerator.
Title: Citrus Coconut Cake With Poppyseeds
Ingredients:
- 1 butter
- 2/3 eggs
- 8 self rising flour
- 1 2/3 fine semolina
- 1/4 poppy seed
- 2 1/2 oranges
- 1 lemons
- 2 limes
- 2 water
- 2 Cointreau liqueur
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Grease and line a 10 inch round cake tin.
2. Cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well between additions.
3. Sift flour mixture into a large bowl, then add the semolina, coconut, and poppyseeds.
4. Add the flour mixture gradually to the butter mixture, stirring gently to combine, until evenly mixed. Spoon into the prepared tin and bake for 35 minutes. Cool slightly, and turn out onto a wire rack.
5. To make the syrup finely grate the rind from one of each of the citrus fruits into 1/4 inch slices, and squeeze juice. Place into saucepan with the water and sugar. Slowly bring to a boil, stirring to dissolve the sugar. When it boils, reduce the heat, and simmer for 10 minutes.
6. Line a baking tray with non stick parchment paper. Cut the remaining citrus fruits into 1/4 inch slices (with skin on). Dip into the syrup to coat, and place onto the tray. Bake for about 15 minutes, until candied.
7. Add the orange juice and Contreau to the syrup, and return to a boil. Reduce the heat and simmer for 5 minutes. Arrange the candied fruit on top of the cake, and pour the syrup over.
Title: Ricciarelli
Ingredients:
- 3 caster sugar
- 1 1/3 icing sugar
- 1 1/4 baking powder
- 1 oranges, zest of
- 1 lemon, zest of
- 2
Instructions:
1. Line a baking sheet with baking or parchment paper.
2. Mix the almonds with the caster sugar,2/3 of the icing sugar, all the baking powder and the orange zest.
3. In a clean bowl, beat the egg whites to soft peaks, then stir them into the almond mixture.
4. Using a large spoon, mash the mixture to a wet, sticky mass.
5. Stir in the almond extract.
6. Form oval or torpedo shapes about 2.5 inches long, roll in the remaining powdered sugar, and flatten slightly.
7. Put them onto the parchment-lined baking sheet, allowing room to spread slightly (mine doubled in size), and sift the remaining powdered sugar over the tops.
8. Leave the cookies at room temperature for about 2-3 hours to dry a little before baking.
9. Preheat the oven to 275F/140°C
10. Bake the cookies for about 30 minutes, or until they are lightly golden and a little firm on the outside (the insides should still be soft). Turn the baking tray halfway through cooking if your oven demands this type of attention (mine is rather unreliable, so I got half of them over cooked so the insides weren't soft).
11. Cool completely and store in an airtight container.
Title: Six-Minute Chocolate Cake
Ingredients:
- 1 1/2 unbleached white flour
- 1/3 cocoa powder
- 1 baking soda
- 1/2 salt
- 1 sugar
- 1/2 cold water
- 1 brewed coffee
- 2 vanilla extract
- 2 vinegar
- 1/2 bittersweet chocolate
- 3/4 hot water
- 1/2 milk
- vanilla extract
Instructions:
1. Preheat the oven to 375°F.
2. Sift the flour, cocoa, baking soda, salt and sugar into an ungreased 8 inch square or 9 inch round baking tin.
3. In a 2 cup measuring cup, measure and mix the oil, water or coffee and vanilla.
4. Pour the liquid ingredients into the baking tin and mix the batter with a fork or small whisk.
5. When the batter is smooth, add the vinegar and stir quickly. Pale swirls will occur where the vinegar and baking soda react. Stir just until the vinegar is even distributed throughout the batter.
6. Bake for 25-30 minutes. Set aside the cake to cool.
7. If you are making the glaze, reset the oven to 300°F.
8. Melt the chocolate in small ovenproof bowl or heavy skillet in the oven for about 15 minutes. Stir the hot liquid and vanilla into the chocolate until smooth.
9. Spoon the glaze over the cooled cake. Refrigerate the glazed cake for a minimum of 30 minutes before serving.
Title: Sugar Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 2 milk
- 2 vanilla
- 2 1/2 baking powder
- 3 3/4 flour
Instructions:
1. Sift dry ingredients. Set aside.
2. Cream butter and sugar. Beat in eggs. Add milk and vanilla. Mix.
3. Slowly add dry ingredients using mixer on lowest speed.
4. Chill the dough for a few hours, then roll on pastry cloth and cut into shapes.
5. Bake at 350 degrees for 7-10 minutes.
6. Once cookies are cool, make frosting and decorate.
Title: Dutch Apple Dessert
Ingredients:
- 3 butter
- 1 margarine
- 1 graham cracker crumbs
- 1/4 sweetened condensed milk
- 1 lemon juice
- 1 sour cream
- 1/4 walnuts
- 1/2 ground cinnamon
Instructions:
1. Combine butter and cracker crumbs in an 8-inch square baking dish; firmly press mixture in bottom of dish and set aside.
2. Combine condensed milk and lemon juice; stir in sour cream.
3. Spread cream mixture over crust.
4. Spoon pie filling over cream mixture.
5. Bake at 400 degrees for 18 minutes.
6. Combine walnuts and cinnamon; sprinkle on top.
7. Serve warm.
Title: Bananas Foster Crepes
Ingredients:
- 1/3 maple syrup
- 1/3 dark rum
- 4 bananas
- 1/3 pecans
- 3 prepared vanilla pudding
- 3 nonfat yogurt
- 1 brown sugar
Instructions:
1. In a large fry pan combine syrup and rum; bring to a simmer. Add bananas, cooking about 3 minutes, or until slightly softened, stirring occasionally.
2. On each crepe, place about 1/3 cup vanilla pudding, 3 tablespoons of banana mixture and sprinkle with pecans; roll up and place on serving plate.
3. Sprinkle with brown sugar.
4. Variation:.
5. Place instant vanilla pudding on each crepe with a layer of thinly sliced bananas. Roll and serve sprinkled with powdered sugar.
6. Variation:.
7. Substitute banana pudding, vanilla ice cream, frozen yogurt or whipped cream for bananas foster mixture.
8. Makes 10 crepes.
Title: Walnut Spice Cake for 2
Ingredients:
- 1/4 shortening
- 1/2 sugar
- 1 egg
- 1/4 vanilla extract
- 2/3 all-purpose flour
- 2 salt
- 1/4 baking powder
- 1/4 baking soda
- 1/4 ground cinnamon
- 1/4 ground nutmeg
- 1 milk
- 1/4 white vinegar
- 1 walnuts
- 1/4 all-purpose flour
- 2 milk
- 1/2 butter
- 1/3 shortening
- 3 powdered sugar
- 1/2 vanilla extract
- 1 salt
- 1/8
Instructions:
1. In a small bowl, cream shortening and sugar untill fluffy. Add egg yolk; beat well. Stir in vanilla. Combine the flour, cocoa, salt, baking powder, baking soda, cinnamon, and nutmeg in a separate bowl and in another bowl combine milk and vinegar. Alternately add flour mixture and milk mixture to butter mixture until well combined. Fold in walnuts.
2. In a small bowl beat egg whites to form soft peaks and gradually fold egg whites into batter. Transfer to 2 greased 6-inch backing pans. Bake at 350 F for 15-20 minutes Cool for 10 minutes before removing from pans.
3. For frosting, in a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cover; cool to room temperature In another small bowl, cream buter and shortening. Gradually beat in sugar. Gradually add cooled milk mixture and beat 4 minutes or until fluffy. Add vanill and salt, beat well. Spead between layers and evenly on top.
Title: Pumpkin Walnut Cake
Ingredients:
- 1 butter
- 3 brown sugar
- 4 eggs
- 1 vanilla
- 3 all-purpose flour
- 2 baking powder
- 1 salt
- 1 ground nutmeg
- 1 cinnamon
- 1/2 ground ginger
- 1/2 cardamom
- 1/4 ground cloves
- 1/4 baking soda
- 1/2 walnuts
- 1 pumpkin puree
- 1/3 all-purpose flour
- 1/4 brown sugar
- 1/4 cinnamon
- 1/4 butter
- 1/2 walnuts
Instructions:
1. Grease bottom and side of 10 inch tube pan with removable bottom and tube; line bottom with parchment paper.
2. Set aside.
3. In bowl, beat butter with sugar until fluffy.
4. Beat in eggs, one at a time, beating well after eaach addition.
5. Beat in vanilla.
6. In a separate bowl, whisk tobether flour, baking powder, salt, nutmeg, cinnamon, ginger, cardamon, cloves and baking soda.
7. Stir in walnuts.
8. Alternately stir flour mixture and pumpkin puree into butter mixture making 3 additions of flour mixture and 2 pumpkin puree.
9. Scrape batter into prepared pan.
10. Streusel: In small bowl, stir together, flour, sugar and cinnamon.
11. Using pastry blender or 2 knives, cut in butter until mixture clumps together.
12. Stir in walnuts.
13. Sprinkle over batter in pan.
14. Bake in centre of 325f degree oven until streusel is golden bown and cake tester inserted in centre comes oout clean, about 1 3/4 hours.
15. Let cool in pan on rack for 15 minutes.
16. Loosen side of cake with knife; holding onto centre tube, lift cake from pan.
17. Let cool completely on rack.
18. Run knife around tube.
19. Using wide spatulas, gently lift out cake and peel off paper.
20. Note: Wrap the cake in plastic wrap and store at room temperature for up to one week.
21. Or overwrap in heavy duty foil and freeze for up to 2 weeks.
Title: Spiced Pumpkin Dunking Sticks (Cookies)
Ingredients:
- 1 butter
- 1/2 sugar
- 1 ground cinnamon
- 3/4 baking powder
- 1/2 ground nutmeg
- 1/2 ground ginger
- 1/4 salt
- 1/4 ground cloves
- 1/3 canned pumpkin
- 1 egg
- 1 vanilla
- 2 1/2 all-purpose flour
- nutmeg
Instructions:
1. Preheat oven to 400 degrees F.
2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, cinnamon, baking powder, the ground nutmeg, the ginger, salt, and cloves. Beat until combined, scraping side of bowl occasionally. Beat in pumpkin, egg, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
3. Place dough in a pastry bag fitted with a large open tip. Pipe dough, using a corkscrew motion, onto an ungreased cookie sheet into 4-inch-long strips.
4. Bake in the preheated oven for 5 to 7 minutes or just until firm to the touch but not browned. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack; let cool.
5. Drizzle Cream Cheese Glaze over half of each cookie. If desired, sprinkle with grated nutmeg. Let stand about 2 hours or until glaze is set. Makes about 30 cookies.
6. CREAM CHEESE GLAZE:
7. In a medium bowl, combine half of a 3-ounce package softened cream cheese and 1 tablespoon softened butter. Beat with an electric mixer on medium speed until smooth. Add 1/4 teaspoon finely shredded lemon peel, 1 teaspoon lemon juice, and 1/4 teaspoon finely shredded orange peel; beat until combined. Beat in 3/4 cup powdered sugar. Beat in enough milk (2 to 3 teaspoons) to make a glaze of drizzling consistency.
8. STORAGE:
9. Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Title: Banana Jelled Pudding
Ingredients:
- 6 bananas
- 2 eggs
- 1/2 sugar
- 1 lemon juice
- 1 gelatin
- water
Instructions:
1. Immediately add the lemon juice to the mashed bananas.
2. Separate the eggs.
3. Boil water, as specified on the package and prepare per instructions.
4. Add bananas to gelatin.
5. Add eggs yolk to sugar and beat until light and fluffy.
6. Slowly add egg mixture to gelatin mixture in a double boiler over boiling water stirring continuously.
7. Continue heating until the egg sugar mix dissolved completely in the gelatin mixture. Remove from heat and cool.
8. Beat egg whites to stiff peaks.
9. When gelatin is just beginning to set, fold in the stiff egg whites.
10. Pour into a mold and chill until set.
11. Nice with a bit of whipped cream.
Title: Gingersnaps
Ingredients:
- 1 sugar
- 3/4 margarine
- 1/4 molasses
- 1 egg
- 2 1/4 flour
- 2 baking soda
- 1 cinnamon
- 1/2 salt
- 1/2 ginger
- 1/2 clove
- 1/4 nutmeg
- 1/4 sugar
Instructions:
1. Mix as you would regular cookie dough.
2. Roll dough in balls and then roll in the 1/4 cup of the sugar.
Title: Chocolate Banana Cake from Canadian Living
Ingredients:
- 4 bananas
- 1 chocolate
- 3/4 butter
- 1 granulated sugar
- 3 eggs
- 1 1/2 vanilla
- 1/2 sour cream
- 3 baking soda
- 1 1/2 bananas
- 4 white chocolate
- 1 1/2 vanilla
- 3
- 10
- 1
- 1/2
- 4
Instructions:
1. Cake: In bowl, cream butter with sugar until fluffy. Beat in eggs, one at a time, then vanilla. Beat in sour cream. Combine flour, baking soda and chocolate; add in 3 additions to creamed mixture alternately with 2 additions of bananas, mixing just until flour is incorporated. Spoon into 2 greased 8-1/2-inch (2.25 L) springform pans, smoothing tops. Bake in 350°F (180°C) oven for 35 to 40 minutes or until tops spring back when touched. Let cool on rack for 20 minutes. Remove sides of pans; let cool completely.
2. White Chocolate Icing: In saucepan, bring half of the cream to boil; pour over chocolate in bowl, whisking until melted. Add vanilla. Refrigerate until chilled, about 1 hour, whisking often. On medium speed, beat chocolate mixture just until ridges hold shape. Beat remaining cream just until soft peaks form; gently fold into chocolate mixture. With serrated knife, slice cakes in half horizontally. Place a top layer, cut side up, on plate.
3. Assembly: Spread top with 3/4 cup (175 mL) icing; cover with single layer of bananas, leaving 1/2-inch (1 cm) border. Cover with 1 bottom cake layer, cut side down; repeat with icing and bananas. Repeat with remaining top layer, cut side up, and some of the icing and bananas. Top with remaining cake layer, cut side down. Using palette knife, cover cake smoothly with remaining icing. Refrigerate until firm, about 1-1/2 hours.
4. Dark Chocolate Ganache: Meanwhile, bring cream to boil; pour over chocolate in small bowl, whisking until melted. Let cool for 20 minutes or until room temperature and still pourable. Pour over centre of cake, spreading to edge with clean palette knife, if necessary, and letting some flow down sides. If ganache becomes too firm, gently re-warm over hot, not boiling, water until pourable. Refrigerate until firm, about 40 minutes, or for up to 1 day. To serve, drizzle melted chocolate with fork over remaining bananas; let set. Arrange on cake. Slice with serrated knife.
Title: Strawberry Heaven Cake
Ingredients:
- 1 gelatin powder
- 1 fresh strawberries
- 1 milk
- 1 eggs
- 1/2 flaked coconut
- 4 pecans
- 1 cream cheese
- 1/2 butter
- 1 confectioners' sugar
- 1/2 fresh strawberries
- 3 1/2 flaked coconut
- 3/4 pecans
- 1/2
Instructions:
1. CAKE:
2. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) round pans.
3. In a large bowl, stir together cake mix and gelatin mix.
4. Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs.
5. Beat on low speed until blended.
6. Scrape bowl, and beat 4 minutes on medium speed.
7. Fold in the coconut and pecans.
8. Divide the batter among the prepared pans.
9. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
11. FROSTING:
12. To make the Strawberry Cream Cheese Frosting:
13. Mash the 3/4 cup strawberries to make 1/2 cup, then drain well; set aside. In a medium bowl, beat cream cheese and butter until smooth.
14. Blend in the confectioners' sugar and drained strawberries.
15. Beat on medium speed until the frosting lightens and is well combined. Fold in the coconut and pecans.
16. Frost cake between layers, on top and sides.
17. Chill uncovered 30 minutes or until frosting sets, then cover and chill 4 to 6 hours before serving.
Title: Lemon Bundt Cake
Ingredients:
- 3/4 butter
- 8 sugar
- 1 1/4 flour
- 2 1/2 baking powder
- 3 salt
- 1/4 milk
- 3/4 vanilla
- 1 lemon, rind of
- 1
Instructions:
1. Cream butter and sugar until fluffy.
2. Beat egg yolks in separate bowl until light and lemon colored.
3. Blend into creamed mixture. Sift the dry ingredients well.
4. Add to creamed mixture alternately with the milk blending well.
5. Stir and blend in vanilla, lemon rind and lemon extract. Place batter in a well greased and floured Bundt pan.
6. Bake in a preheated 325F oven about 1 hour or until tested done. Cool in pan 15 minutes and carefully remove. Glaze if desired with a lemon glaze made from powdered sugar and lemon juice.