lumicero/recipes-ing2inst huggingface dataset:
Title: Cranberry "pie"
Ingredients:
- 1 fresh cranberries
- 1/4 Splenda sugar substitute
- 2 red gelatin
Instructions:
1. Cook cranberries according to package instructions and set aside to cool.
2. Cook jello according to package instructions and place in pie pan
3. cool until "skin" forms but not set.
4. add cranberry mixture and fold in cranberries.
5. Cool until set and enjoy(maybe with a little whipped cream).
Title: Basbousa(بسبوسة)
Ingredients:
- 3/4 butter
- 3/4 sugar
- 1 1/4 buttermilk
- 2 semolina
- 1 1/2 vanilla
- 1 baking powder
- 1 1/2 baking soda
- 1 sugar
- 1 water
Instructions:
1. Preheat oven to 350F degrees.
2. Melt butter, allow to cool to room temperature.
3. Combine sugar and buttermilk in a large bowl.
4. Combine the semolina, vanilla, baking powder and baking soda in a separate bowl.
5. Add semolina mixture to buttermilk mixture, mix well, then add melted butter, and mix well.
6. Spray an 11x7 inch pan with cooking spray, pour in the mixture; You may also use a 13x9 inch pan, and bake for 25 minutes instead of 30.
7. Let sit for 20 minutes.
8. Bake for 30 minutes, pour sugar syrup over it while still warm.
9. This is usually served with tea or coffee.
10. ----- Sugar Syrup ----------.
11. Combine sugar, water and juice of half a lemon in a saucepan.
12. Bring to a boil, reduce heat and allow to simmer for 20-25 minutes, mixture should thicken when it cools.
Title: Chocolate Fudge Frosting
Ingredients:
- 1/2 butter
- 1/4 milk
- 1/4 powdered sugar
- 3 1/2
Instructions:
1. Heat all the ingredient in a saucepan; cook 3 minutes, stirring constantly.
2. Beat until smooth.
Title: Flourless Hazelnut Chocolate Cake
Ingredients:
- 1/3 cocoa powder
- 1/3 hot water
- 150 dark chocolate
- 150 butter
- 1 1/3 brown sugar
- 1 hazelnut meal
- 4 eggs
- 1 cocoa powder
Instructions:
1. preheat oven to moderate.
2. grease a deep 19cm square cake pan, line base and sides with baking paper.
3. blend cocoa with the hot water in large bowl until smooth.
4. stir in chocolate, butter, sugar, hazelnut meal and egg yolks.
5. beat egg whites in small bowl with electric mixer until soft peaks form.
6. fold into chocolate mixture in two batches.
7. pour mixture into prepared pan.
8. bake in oven about 1 hour or until firm.
9. stand cake 15 minutes.
10. turn onto wire rack, top side up, to cool.
11. dust with sifted, extra, cocoa to serve.
Title: Pud Cake (By Emeril and With a Long Story from Me)
Ingredients:
- 1/2 pineapple
- 3/4 unsalted butter
- 3/4 light brown sugar
- 14 pecan halves
- 1 cake flour
- 1 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1 granulated sugar
- 2 eggs
- 1 buttermilk
- 1 1/2 vanilla extract
- 1 dark rum
- 4 fresh cherries
Instructions:
1. Melt 4 tablespoons of the butter in a 10-inch cast iron skillet, over medium heat.
2. Add the brown sugar and stir to combine.
3. Increase the heat to medium high and cook until the sugar mixture is bubbly, about 2 minutes.
4. Arrange pineapple slices in the skillet in a pleasing pattern and continue to cook for 2 minutes, or until the sugar mixture turns an amber color.
5. Turn the pineapple slices over and remove the pan from the heat. (The mixture will continue to cook even though the heat is off.)
6. Arrange the pecan halves in the spaces
7. between the rings. Set aside to cool slightly.
8. Preheat the oven to 375 degrees F.
9. Stir together the flours, baking powder, baking soda, and salt in a medium mixing bowl.
10. In the bowl of an electric mixer, cream together the remaining 1/2 cup butter and the granulated sugar until light and fluffy.
11. Add the eggs, 1 at a time, mixing just until incorporated.
12. Add the flour mixture and buttermilk alternately in 3 batches, mixing at low speed after each addition until just combined. Stir in the vanilla and rum.
13. Spoon the batter evenly over the pineapple slices in the skillet.
14. Bake in the middle of the oven until golden
15. brown and a tester comes out clean, 35 to 40 minutes.
16. Cool the cake in the skillet on a wire rack for 4 minutes only.
17. Run a thin knife around the edge of the cake
18. and, wearing oven mitts and working quickly, invert the cake onto a cake plate, keeping plate and skillet firmly pressed together.
19. Carefully lift the skillet off cake and replace any fruit stuck to the bottom of
20. the skillet, if necessary.
21. Arrange the fresh cherry halves, cut side down, into the top of the cake, in the
22. center of the pineapple rings.
23. Serve cake warm or at room temperature.
Title: Trondheim Risengryn Grot-Baked Rice Pudding With Meringue
Ingredients:
- 1 long grain rice
- 1 milk
- 5 sugar
- 3/4 cornstarch
- 1 salt
- 1/2 pure vanilla extract
- 1 cinnamon
- 1/4 raisins
- 1/3 cream of tartar
- 5 sugar
- 1/4
- 10
Instructions:
1. In medium-size heavy saucepan, combine cooked rice, 3 cups milk, sugar, cornstarch (mix with sugar before adding), and salt.
2. cook over medium heat, stirring frequently until thick and creamy. About 30 minutes.
3. In a liquid-measuring cup, whisk together the egg yolks, remaining 1 cup milk, and vanilla.
4. Add some hot rice mixture to the egg-milk mixture to prevent egg lumps/cooking by stirring as you add. Once hot, stir into rice.
5. Add raisins if desired.
6. Cook mixture for another 3 minutes or until creamy and thick.
7. Pour rice mixture into prepared 2 quart baking dish or a 9x13 inch cake pan.
8. Bake 350 degrees for 30 minutes or until knife inserted in center comes out clean.
9. Meringue: In bowl of electric mixer, whisk egg whites until foamy.
10. Increase speed to high and add cream of tarter.
11. Gradually add the sugar, 1 Tbsp at a time.
12. Beat until stiff but not dry, about 3-4 minutes. Peaks should remain when beaters or spatula is held upright.
13. Using CLEAN rubber spatula, spoon meringue on the top of baked rice pudding, covering entirely.
14. Return to oven and bake until meringue is golden brown-approx 8-10 minutes.
15. How to cook Rice.
16. Rinse the rice in a strainer or colaner to get rid of any starch and impurities until water becomes clear.
17. In saucepan, Combine long grain rice and water. For every cup of rice, use 1 1/2 cups of water.
18. Bring rice to a boil, uncovered at medium heat.
19. When rice is boiling, turn heat down to medium low. Place lid on pot, telted to allow steam to escape.
20. After the rice has been cooking for a few minutes, check for holes or craters.
21. When you see these, put the lid on tight and turn heat down to low.
22. Simmer covered rice on low for another 15 minutes.
23. Fluff and serve or use in recipe.
Title: Layer Cake (Vanilla)
Ingredients:
- 3 cake flour
- 1 baking powder
- 1/2 salt
- 1 unsalted butter
- 2 granulated sugar
- 4 eggs
- 1 pure vanilla extract
- 1 1/2
Instructions:
1. Preheat the oven to 375°F.
2. Butter and flour the sides of two 9-inch round cake pans.
3. Line each pan bottom with a piece of parchment paper cut to fit pan.
4. Into a medium bowl, sift flour, baking powder and salt together 3 times, and set aside.
5. Using a mixer with the whisk attachment on medium speed, beat the butter until its light and fluffy (about 3 to 5 minutes).
6. Add sugar and beat until blended.
7. Add the eggs one at a time, mixing well after each egg.
8. Beat in the vanilla extract.
9. On low speed, add the flour mixture to the butter mixture in thirds, alternating with the milk (starting and ending with the flour), scraping the bowl as needed.
10. Beat just until blended.
11. Pour the batter into the prepared pans, bake for 25 to 30 minutes (or until firm to the touch and golden).
12. Remove from the oven, place pans on cooling racks and let cakes cool in the pans.
13. Remove cooled layers from pans, remove parchment from bottoms and frost as desired.
Title: Moonshine Gingerbread
Ingredients:
- 2 cake flour
- 1 sugar
- 1/2 butter
- 1/2 ginger
- 1 baking powder
- 1/2 cinnamon
- 1/4 nutmeg
- 1 egg
- 1/2 baking soda
- 3/4
Instructions:
1. Mix first 3 ingrediants together as for pastry.
2. Reserve 1 cup and set aside in a cool place.
3. Add remaining ingrediants to the main mixture.
4. Beat well.
5. Sprinkle 1/2 reserved crumb mixture on the bottom of a greased square pan ( 8x8 or 9x9 ).
6. Pour wet mixture in smoothly.
7. Sprinkle with remaining reserved crumbs.
8. Bake at 350 for 35 minutes.
Title: Peanut Butter Cream-Topped Brownies
Ingredients:
- 1/2 sugar
- 2 margarine
- 2 butter
- 1 1/2 water
- 2 eggs
- 1/2 vanilla extract
- 2/3 flour
- 1/4 baking soda
- 1/4 salt
- 1/4 margarine
- 2/3 butter
- 1 1/2 creamy peanut butter
- 3 -4 powdered sugar
- 2 milk
- 2 butter
Instructions:
1. BROWNIES: Preheat your oven to 325°F Grease a 9 inch square baking pan.
2. In a medium sauce pan, combine the sugar, butter, and water. Cook on low heat, stirring to prevent burning, until it boils. Remove the pan from the heat.
3. Add the chocolate chips; stir until completely melted.
4. Next, add the eggs and vanilla. Mix with a spoon until well blended.
5. In a separate bowl, combine the dry ingredients (flour, salt, baking soda). Add to the chocolate mixture, make sure it is mixed in well.
6. Pour the batter into the 9 inch pan. Bake for 30-35 minutes or until the brownies begin to pull away from the sides of the pan. Do not over bake. Cool completely.
7. PEANUT BUTTER CREAM: Beat the butter and peanut butter in a medium bowl.
8. Alternately add the powdered sugar and light cream, mixing it to spreading consistency.
9. Frost the brownies once they are completely cool.
10. CHOCOLATE GLAZE: Using a small microwave safe bowl, melt the chocolate chips and the butter on high for about 45 seconds. Stir the mixture until the chips are completely melted.
11. Drizzle the glaze over the frosted brownies. Refrigerate until chocolate is set. Cut into 24 bars.
12. Cover and store the brownies in the refrigerator.
Title: Apples N' Spice Cake Trifle
Ingredients:
- 1 eggs
- 1 1/4 butter
- 3 margarine
- 1/3 ground cinnamon
- 1 milk
- 1 vanilla pudding mix
- 7 walnuts
- 3
- 1
- 1 1/4
- 1
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. In a mixing bowl, combine dry cake mix, applesauce, eggs and oil; beat on medium for 2 minutes.
3. Pour into a greased 13x9 baking dish and bake for 30-40 minutes or until inserted toothpick comes out clean.
4. Cool.
5. While that is baking, in a saucpan combine apple pie filling, butter and 1 tsp of cinnamon until butter is melted and stir until well blended.
6. Cool.
7. In a mixing bowl, combine milk, pudding mix, whipped topping mix and remaining cinnamon.
8. Beat on high until thick; about 5 minutes then let it stand for 5 more minutes.
9. Spread 1/3 of the apple mix (step#5) in a trifle bowl.
10. Now, cut the cake into cubes and place half over the apple mixture in trifle.
11. Top that with half of the whipped topping/pudding and sprinkle 1/4 cup walnuts.
12. Repeat the layers, ending with the remaining topping mixture and sprinkle with bits, chips or chopped candy bar and 1/4 cup walnuts.
13. Cover and chill for at least 2 hours.
Title: Butterscotch Cake
Ingredients:
- 18 butterscotch pudding
- 16 eggs
- 2 sugar
- 6
- 1/2
- 2
Instructions:
1. Mix together cake mix, pudding and eggs until well blended.
2. Pour into buttered 9 x 13" baking pan.
3. On top, sprinkle the chips followed by the nuts and then the sugar.
4. Bake at 350 degrees for 30 minutes.
Title: Coeur à La Crème Fraîche
Ingredients:
- 3/4 cottage cheese
- 8 cream cheese
- 1/2 sour cream
- 1 powdered sugar
- 1/2 heavy cream
- 1/2 vanilla bean
- 1 fresh strawberries
- 1 sugar
- 2 brandy
Instructions:
1. Combine the cottage cheese, cream cheese, and sour cream. Beat with an electric mixer until smooth. Add the powdered sugar. Add the vanilla bean. Whip the cream and fold it into the cheese mixture.
2. Line a 3-cup heart mold with cheesecloth, letting the cloth hang over the edges. Spoon the mixture into the lined mold; fold the cheesecloth over the top and put the mold on a tray in the refrigerator overnight.
3. To make the strawberry sauce, mash the strawberries. Add the sugar. Cook on low heat until soft. Press through a fine sieve, add brandy, and chill.
4. To serve, unfold cheesecloth and invert mold on a serving plate. Remove cheesecloth. Drizzle Somebody's Mother's Caramel Sauce generously over the top and garnish with strawberries. Serve with strawberry sauce and scones.
Title: Apple Cobbler
Ingredients:
- 3 flour
- 1 sugar
- 1 1/2 baking powder
- 1/2 salt
- 1/2 margarine
- 2 eggs
- 1 vanilla
- 4 milk
- 8 apples
- 2 tapioca
- 1/2 cinnamon
- 1 milk
- 3/4 sugar
- 1/4 cinnamon
Instructions:
1. In bowl mix flour, 1/4 cup sugar, baking powder and salt.
2. Cut in margarine until crumbly.
3. In another bowl, lightly beat eggs and vanilla.
4. Add to crumb mixture.
5. With fork, gently mix in milk to moisten.
6. Stir until dough forms or ball. Press 1/2 dough into greased cake pan.
7. Chill remaining dough.
8. Prepare apples and toss with tapioca, cinnamon and remaining sugar. Place over dough in pan.
9. Or lightly floured surface roll chilled dough to fit top of pan.
10. Place over apples.
11. Brush with milk.
12. Mix sugar and cinnamon; sprinkle on top.
13. Bake at 350°F for 45-50 minutes until apples are tender and crust is golden.
Title: Chocolate Marshmallow Squares (Microwave)
Ingredients:
- 28 miniature marshmallow
- 1 walnuts
- 1/2 white sugar
- 1/4 margarine
- 1/2 eggs
- 1/2 vanilla
- 2 butter
- 1 icing sugar
- 1 hot water
- 1 1/2
Instructions:
1. Break Arrowroot biscuits into small pieces. Add marshmallows and walnuts; set aside.
2. In microwave-safe bowl, melt margarine. Add sugar and cocoa.
3. Beat eggs; add to cocoa mixture. Add vanilla.
4. Microwave at medium 2-3 minutes until mixture thickens. Stir at least once.
5. Add mixture to dry ingredients.
6. Press into greased 9x9-inch pan.
7. Drizzle with glaze. Cover; allow to mellow overnight or at least 4 hours.
Title: Hearty Oatmeal & Bran Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/2 peanut butter
- 1/2 brown sugar
- 2 granulated sugar
- 1 eggs
- 1 1/2 vanilla
- 1/2 flour
- 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 1 peanuts
- 1 1/2
- 1/2
- 1/4
Instructions:
1. Cream butter, peanut butter and sugars until light and fluffy.
2. Beat in eggs and vanilla.
3. Combine flour, baking powder, baking soda and salt; blend into creamed mixture.
4. Stir in chocolate chips, cereal, bran, rolled oats and peanuts.
5. Preheat oven at 375 degrees.
6. Form small balls unto greased baking sheets (for chewy cookies leave in a ball, for crispier cookies flatten a bit).
7. Bake in oven for 8 to 10 minutes or until lightly browned.
8. Cool on racks.
Title: Cookies in a Jar
Ingredients:
- 1 1/4 sugar
- 1 1/4 flour
- 2 baking soda
- 1/2 baking powder
- 1/2
Instructions:
1. Mix flour, baking powder and baking soda.
2. Layer ingredients in order given in 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.
3. Attach this to the Jar M&M's Cookies:
4. Makes 2 1/2 dozen cookie.
5. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
6. Add: 1/2 cup butter or margarine, not diet, very soft; 1 egg, slightly beaten; and 1 tsp. vanilla (optional). Mix until completely blended. You will need to finish mixing with your hands.
7. Shape into balls the size of walnuts. Place 2 inches apart on sprayed baking sheets. Bake at 375 degrees for 12 to 14 minutes, until edges are lightly browned.
Title: Crystallized Flowers
Ingredients:
- 1 water
- 1
Instructions:
1. Combine egg white and water and whisk until frothy.
2. Using tweezers, dip each flower or petal in egg white mixture.
3. Alternatively, you may brush egg white mixture on with a soft, clean paintbrush.
4. Shake gently to remove excess egg mixture.
5. Dip each flower or petal into a bowl of sugar.
6. Shake off excess sugar.
7. Place flowers or petals on a wire rack covered with paper towels.
8. Allow crystallized flowers and petals to dry completely.
9. Store in an airtight tin lined with waxed paper.
Title: My Aunt Jane's Date Cookies
Ingredients:
- 2 butter
- 2 brown sugar
- 1 milk
- 4 flour
- 4 oatmeal
- 5 baking powder
- 1 salt
- dates
Instructions:
1. Filling:
2. Break up dates, cover with water, add 2 tespoons of lemon juice. Boil for 2 minutes. Add dates to cookie, fold cookie in half. Press edge with fork.
3. Cream butter and sugar together well.
4. Slowly mix in milk.
5. Use a wooden spoon Mix all Dry ingredients together.
6. Now slowly add to wet batter.
7. Mix well.
8. Roll out the dough to about 1/8 inch thick.
9. Cut into 3 inch diameter round, the top of the large mayonnaise jar works well.
10. Put on each round circle 1 tablespoon of dates, or how much you like.
11. Bake on ungreased bake sheet.
12. Bake at 350 for 8 - 10 minutes.
Title: Rainbow Citrus Cake
Ingredients:
- 3 1/2 all-purpose flour
- 2 1/4 sugar
- 5 baking powder
- 1 salt
- 3/4 vegetable shortening
- 1 1/2 milk
- 4 eggs
- 2 vanilla
- 1 lemon, rind of
- 1 orange, rind of
- 1 lime, rind of
- 12 walnut halves
Instructions:
1. Grease and flour 3 (9 inch) cake pans. Sift flour, sugar, baking powder and salt. Add shortening, milk, eggs and vanilla. Beat at low speed 1 minute. Beat 3 minutes more on high speed (scrape side of bowl several times). Divide batter into 3 bowls; add lemon rind and yellow food color to 1 bowl; add orange rind and yellow and red food color to 1 bowl; and add lime rind and green food color to the last bowl. Stir each just to blend. Bake at 350 degrees for 30 minutes. Put layers together with lemon filling; frost top and sides with orange cream frosting. Garnish by placing the walnut halves evenly around the edge of the cake.
2. LEMON FILLING:
3. Combine 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt in large saucepan. Beat 2 egg yolks and 3/4 cup water with a wire whip until smooth. Cook, stirring constantly with a wooden spoon. Cook until mix thickens and bubbles 1 minute. Remove from heat, stir in 1/3 cup lemon juice and 2 tablespoons butter. Pour into glass bowl; cover with plastic wrap; cool completely. Spread between layers. If there's a store-bought lemon curd that you like, skip this step, and spread the lemon curd between the layers.
4. ORANGE CREAM FROSTING:
5. Beat 1/2 cup butter until soft. Beat in 1 package 10x sugar (sifted) and a dash of salt until all sugar is added. Beat in 2 tablespoon orange juice, 2 tablespoon corn syrup and 2 tablespoon vanilla until spreadable. Tint orange with red and yellow food color. Frost top and sides of cake.
Title: Blue Mountain Mousse
Ingredients:
- 4 eggs
- 1/2 sugar
- 1/2 coffee
- 2 unflavored gelatin
- 2
Instructions:
1. Beat egg yolks and sugar in a medium bowl until pale and fluffy.
2. Mix coffee and Tia Maria in a small saucepan.
3. Sprinkle with gelatin.
4. Set aside 5 minutes to soften.
5. Cook over medium heat, stirring constantly, just until gelatin dissolves.
6. Add gelatin mixture to egg yolks and cool.
7. Beat egg whites until they are stiff but not dry and fold them into mousse.
8. Spoon into individual dessert glasses and garnish with chocolate and whipped cream.
Title: World Tour Chocolate Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 1 water
- 1 eggs
- 1/2 butter
- 1/2 pecans
- 4
- 3
- 6
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Grease and flour a 10-inch Bundt cake pan.
3. In large bowl, combine cake and pudding mixes, sour cream, milk, oil, water and eggs.
4. Beat on medium for 4 minutes, add 2 cups chocolate chips.
5. Pour batter into pan and bake for 40-50 minutes. Test for doneness.
6. Turn out on a wire rack and let fully cool.
7. Melt butter and remaining chips in a double boiler or microwave. Stir until smooth.
8. Drizzle on cake. Sprinkle with pecans.
Title: My Mom’s Lemon Bars are Better Than Your Mom’s Lemon Bars
Ingredients:
- 2 flour
- 1 butter
- 1/2 powdered sugar
- 4 eggs
- 1 baking powder
- 1 3/4 sugar
- 6 lemon juice
- 4 flour
Instructions:
1. Mix crust ingredients together.
2. Pat mixture into a 9x13-inch pan.
3. Bake 20 minutes at 350°F.
4. While crust is baking, combine these filling ingredients first: beaten eggs, sugar, and lemon juice.
5. Gradually add flour and baking powder to the mixture.
6. Mix well until "frothy".
7. Immediately after taking crust out of oven, pour in filling.
8. Bake 20-25 minutes at 350°F
9. Tip: Watch filling at 20 minutes – it should turn a little brown spotted on top, but not a lot.
10. Sprinkle with powdered sugar when cool.
Title: Mexican Chocolate Pudding
Ingredients:
- 1/2 light brown sugar
- 1/4 cornstarch
- 2 1/2 cinnamon
- 1/2 unsalted butter
- 2 pure vanilla extract
- 1 1/2
- 1/2
Instructions:
1. Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in almond milk.
2. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla.
3. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.
Title: Yogurt Cake With Fresh Orange Syrup
Ingredients:
- 4 -6 oranges
- 2 lemons
- 1 1/4 confectioners' sugar
- 2 all-purpose flour
- 1 farina
- 1 1/2 baking powder
- 1/4 baking soda
- 3/4 unsalted butter
- 1 granulated sugar
- 5 eggs
- 1 sour cream
- 1/4 confectioners' sugar
Instructions:
1. Using a potato peeler or shap knife, remove six 1-inch wide by 3-inch long strips from the orange peel and set aside. Be careful not to cut too deeply and remove any white part from the skin as it will add a bitter flavor. Cut the oranges in half. Use a fruit juicer to squeeze the oranges. Strain the juice through a small hand strainer to catch any seeds. Measure 1 1/2 cups juice and pour into a medium sized bowl. Repeat this step with the lemons, measuring 1/2 cup, and combine with the orange juice. Add three of the peeled orange strips to the juice and set aside. Lay the other three orange strips on top of each other and cut them into long thin strips. Then cut, or mince, the strips into tiny pieces and put in a small bowl and set aside.
2. Syrup: Put the confectioners' sugar, orange peel, and the citrus juices in a 2-3 quart saucepan and place over low heat. Stir well to dissolve the sugar and combine all the ingredients. Heat the mixture slowly and bring to a gentle boil. This will take 6-8 minutes. Reduce to a simmer and let it cook, uncovered, for 20 minutes while you prepare the cake.
3. Preheat oven to 350.
4. Butter a 12x18-inch ovenproof baking pan and set aside. Combine the flour, Cream Of Wheat, baking powder, and baking soda together into a medium bowl. Sift the combined ingredients into a separate bowl. Melt butter slowly over low heat, being careful it doesn't burn. In a large bowl, beat the eggs on high with an electric mixer for 2 minutes, or until light and foamy. Add granulated sugar and the minced orange pieces and contine to beat for another 1-2 minutes, or until eggs and sugar are smooth, golden, and creamy. Turn the beater to low and add about 1 cup of the flour mixture and blend well. Add a little of the melted butter and blend well. Add another cup of the flour mixture and then a little more of the butter. Continue until all the butter and flour are combined into a smooth batter. Turn off the mixer and remove the beaters. Using a rubber spatula, scape off any batter from the beaters into the bowl. Add the yogurt to the bowl. With a rubber spatula or wooden spoon, fold, or gently combine, the ingredients in the batter.
5. Pour the batter into the buttered baking pan. Place the pan on the middle rack of the oven and bake the cake for 45 minutes to 1 hour until golden brown and firm when pressed lightly in its center. Remove the cake from the oven and place on a wire rack.
6. Make several holes in the surface of the cake with a butter knife or a wooden chopstick. Remove the strips of orange peels from the syrup and discard. Now pour the syrup evenly over the top of the cake. Let the cake stand at least 2 hours to absorb the syrup. When you are ready to serve the cake, place the confectioners' sugar in a hand strainer and gently tap the side to sprinkle the sugar over the top. Cut into small squares and serve.