lumicero/recipes-ing2inst huggingface dataset:
Title: Winter Squash in Coconut Milk (Fusion Soup)
Ingredients:
- 1 1/2 butter
- 2 coconut milk
- 2 brown sugar
- 1/2 salt
- 1 vanilla extract
- 1/2
Instructions:
1. In a saucepan, combine squash, butter, coconut milk, sugar and salt and bring to a slow boil.
2. Cook, stirring, until squash is very tender, 15 to 20 minutes.
3. Cool to room temperature or refrigerate.
4. Just before serving, stir in vanilla.
5. Purée mixture in a blender or leave it chunky; serve cold or at room temperature.
Title: Easy Mini Apple Pies
Ingredients:
- 1 egg
- 2 raw sugar
- 1
Instructions:
1. Preheat oven to 375.
2. Lightly pat out one pie crust sheet.
3. Using a small bowl turn upside down and cut out circles in pie crust. (I used an individual casserole dish and got 4 crusts from one sheet of dough.).
4. Place about 2 spoonfuls of pie filling on half of each circle. Be careful not to get too much on or your pie won't seal.
5. Fold dough over filling, crimp edges with a fork to seal.
6. Repeat with remaining pie crust and filling.
7. Place on a lightly greased cookie sheet.
8. Cut a small slit in the top of each pie.
9. Brush with egg and sprinkle generously with sugar.
10. Bake for 25-30 minutes.
Title: Clodhoppers
Ingredients:
- 4 white chocolate wafers
- 2 cashew nuts
- 1 butter
- 1
Instructions:
1. Put the wafers in butter to melt wafers in microwave 1 minute or until melted.
2. Mix the nuts and cereal into melted wafers.
3. Spread on waxed paper lined cookie sheet.
4. Let cool in the refrigerator.
5. Lift waxed paper and break the mixture into pieces.
6. I often use peanuts instead of cashews.
Title: Food for the Gods (Walnut and Date Bar)
Ingredients:
- 3 eggs
- 1 1/2 brown sugar
- 3/4 butter
- 1 1/2 flour
- 1 1/2 baking powder
- 1 1/2 honey
- 1 1/2 molasses
- 3 brandy
- 1 1/2 dates
- 1 1/2 - 3 walnuts
Instructions:
1. Preheat oven to 350 °F.
2. Sift flour and baking powder 3 times. Set aside.
3. Combine molasses, honey and brandy.
4. Beat eggs and sugar at high speed until light and thick.
5. At medium speed, add butter.
6. At low speed, alternately add the brandy mixture and flour mixture.
7. Fold in walnuts and dates.
8. Bake in an aluminum foil lined pan at 350° for 15 minutes. Lower heat to 300° and bake for another 35 minutes or until done.
9. Note: The times for baking are times in the original recipe. I bake it for less time, resulting in a moister cake.
Title: Strawberry Swirl Cake
Ingredients:
- 1 water
- 3 strawberry gelatin
- 1/3 sour cream
- 1 1/3 powdered sugar
- 1 Cool Whip Topping
- 2/3 strawberries
- 2/3
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350°F
2. Grease two 8 or 9 inch round cake pans; set aside.
3. Prepare cake batter as directed on package.
4. Pour half of the batter into medium bowl.
5. Add dry gelatin mix; stir until well blended.
6. Spoon half of the white batter and half of the pink batter, side by side, into each prepared pan.
7. Lightly swirl batters together using a teaspoon. (Do not overswirl.)
8. Bake 30 minutes.
9. Cool 30 minutes in pans. Remove to wire racks; cool completely.
10. Mix sour cream and powdered sugar in medium bowl until well blended.
11. Gently stir in whipped topping.
12. Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture.
13. Top with 1 cup of the strawberries and remaining cake layer.
14. Spread top and side of cake with remaining whipped topping mixture.
15. Top with remaining 1/2 cup strawberries just before serving.
16. Store leftover cake in refrigerator.
Title: Super Fudgy Mocha Cake
Ingredients:
- 2 1/2 flour
- 2 sugar
- 3/4 baking powder
- 3 1/2 instant coffee granules
- 2 1/2 water
- 1 1/4 vanilla
- 1 1/4 rum
- 1 eggs
- 4
- 3/4
Instructions:
1. Mix together all ingredients in a large bowl until well mixed.
2. Bake in a greased 13x9 cake pan at 180 degrees for 1 hour or until tests done.
Title: Cast Iron Skillet Upside Down Cake
Ingredients:
- 1 3/4 flour
- 6 butter
- 2 eggs
- 1 3/4 baking powder
- 1 sugar
- 3/4 milk
- 2 butter
- 1/2 brown sugar
- 1 cherries
- 1/2 pineapple
- salt
Instructions:
1. In bowl, mix flour, first six tablespoons of butter, eggs, baking powder, sugar, salt, and milk with a spoon to form a lumpy batter.
2. Melt the remaining two tablespoons of butter and brown sugar in cast iron skillet on low heat.
3. When sugar and butter are melted, sprinkle in about 1 cup of well-drained fruit. Pour batter mixture on top so that all fruit is covered.
4. Bake in center of oven at 350 degrees for 35 to 40 minutes until center of cake tests done.
5. Remove skillet from oven and immediately invert the skillet onto platter.
6. If the cake doesn't drop on the first try, re-heat the skillet for a minute or two on the stovetop to loosen the sugars, but be careful as the fruit and sugar is very hot.
Title: Jammy Window Cookies
Ingredients:
- 1/2 butter
- 1/2 granulated sugar
- 1 1/2 all-purpose flour
- 4 milk
- 1 vanilla extract
- 2 sugar
- 2
Instructions:
1. Cream the butter and sugard, then add the flkour, milk and vanilla. Mix to make a soft but not-too sticky dough. Refrigerate the dough for 30 minutes.
2. Preheat oven to 375°F Roll out the cooled dough to approximately 1/4 inch thick, cut out rounds and place on a greased cooking pan. Spread a little of the jam onto the base and then place another round with your shape cut-out on top.
3. Try not to re-roll the dough too often as it will become hard. Sprinkle generously with (flavored) sugar and bake at 375F for 10-12 minutes, until just golden brown.
Title: Mascarpone Dessert with Raspberry Puree
Ingredients:
- 1 fresh raspberry
- 1 mascarpone cheese
- 2 sugar
- 1/2 vanilla essence
Instructions:
1. Puree the raspberries in blender.
2. Press through a fine sieve to remove seeds.
3. In a medium bowl, beat together the mascarpone, sugar, vanilla and raspberry puree with electric mixer until smooth and fluffy.
4. Spoon into individual dessert dishes and garnish with the extra raspberries.
5. Refrigerate at least 1 hour before serving.
Title: Salty's Seafood Grill's Best Chocolate Cake Ever
Ingredients:
- 2 flour
- 1 cocoa powder
- 2 1/2 baking soda
- 1 1/2 canola oil
- 2 sugar
- 3 eggs
- 2 vanilla
- 2 buttermilk
- 1 milk
- 1 heavy cream
- 5 extra finely granulated sugar
- 1/3 bittersweet chocolate
- 2 1/2
Instructions:
1. Preparing the Filling: In the morning or a day ahead, prepare the filling so it has time to set up.
2. In small saucepan combine milk and cream and bring to a boil. Turn off heat.
3. In a separate bowl, beat eggs and sugar together until smooth. Add a small ladle of hot cream to the egg mixture to temper; beat to incorporate. Add another ladle and repeat.
4. Add tempered egg mixture to cream. Turn the heat back on but do not bring to a boil. You want about 170 degrees (212 degrees is boiling). Remove from heat, mix in chocolate and whisk until blended and shiny. Cover with plastic wrap so the chocolate does not form a skin and store at room temperature.
5. Preparing the Cake: Prepare three 8-inch round cake pans. Spray with vegetable spray and line with a parchment paper round on the bottom. Set aside.
6. In a medium bowl combine flour, cocoa powder and baking soda to a bowl; stir to blend.
7. In a large bowl combine oil and sugar. Whisk to blend. Add eggs and whisk; add vanilla and whisk. Add one-third of dry mixture and blend in with a spatula. Add another one-third of the dry mixture and blend inches Add a little of the buttermilk to thin out the batter, blend, then add the remaining dry mix and incorporate. Add the remaining buttermilk and mix inches.
8. Divide batter equally be­tween the three pans. Tap pans on the counter to knock out any air bubbles. Bake at 350 degrees in the middle to lower half of your oven for 20 minutes or until toothpick placed in middle of cake comes out clean.
9. Cool cakes and remove from pans. Cut each layer of cake in half horizontally (you'll have 6 layers now). A turntable cake stand is invaluable here. Spread bottom layer generously with filling, starting in the center and pushing it out to the edge. Repeat with all layers. Then frost the top with filling, then sides.
10. The frosting doesn't need to be perfect. Cover the frosting on the top and sides with shaved milk chocolate for a professional look. Use a spatula or bowl scraper to shave the chocolate (milk chocolate is best as it's softer). Garnish the cake with fresh berries, a mint sprig and chocolate curls.
Title: "500" Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1/2 sour cream
- 1 flour
- 2 salt
- 1/2 baking soda
- 1 baking powder
- 1 dates
- 1/2 vanilla
- 1/2
- 1
Instructions:
1. Cream butter and sugar.
2. Add eggs.
3. Add sour cream and bananas alternately with sifted dry ingredients.
4. Fold in dates which have been dusted with flour so they don't sink to the bottom.
5. Add vanilla.
6. Pour into greased cake pans or cupcake tins.
7. Bake 350 for 30 minute.
8. I've done this in two 8x8" pans or a 9x13" pan.
9. Buttermilk can be used instead of the sour cream.
Title: Mom's Peanut Butter Criss Cross Cookies
Ingredients:
- 1 shortening
- 1 peanut butter
- 1 white sugar
- 2 flour
- 1 brown sugar
- 2 baking soda
- 2 eggs
- 1/2 salt
- 1 vanilla
Instructions:
1. Thoroughly cream shortening, sugars, eggs, and vanilla.
2. Stir in peanut butter.
3. Sift dry ingredients. (I usually do not sift them together.).
4. Stir into cream mixture.
5. Drop by rounded teaspoon on ungreased cookie sheet.
6. Press with back of fork dipped in flour to make crisscrosses.
7. Bake in 350 degree oven about 10 minutes.
Title: Stroopwafels (2) no yeast required
Ingredients:
- 500 flour
- 250 butter
- 1 sugar
- 1 golden syrup
- 1 salt
- 1 egg
- 1 cinnamon
- 250 soft brown sugar
- 250 butter
- 250 cinnamon
- 1
Instructions:
1. Knead all the wafter ingredients together and make into little balls.
2. Place balls into wafer iron and bake for about 30 seconds.
3. Put onto a board and cut in half so that you get two wafers.
4. Note: if the wafers are baked too long you won't be able to seperate them, but take care not to under-cook them either.
5. Put all the syrup ingredients into a cooking pan and mix until you get a substance that can be spread.
6. Don't make it too thin or it will run out of the wafers.
7. When filling the wafers keep stirring and to keep it smooth you can keep the pot on a (candle lit) teapot warmer.
8. Put the syrup between the wafers.
9. It's possible to store these in the freezer.
Title: Candy Bar Pound Cake
Ingredients:
- 14 butter
- 1 sugar
- 2 eggs
- 4 flour
- 2 1/2 baking soda
- 1/2 buttermilk
- 1 1/4 vanilla
- 1 butter
- 3 powdered sugar
- 1/2 vanilla
- 2 milk
- 1
Instructions:
1. Preheat oven to 350.
2. Combine 8 candy bars and 1/2 cup butter in saucepan.
3. Melt over medium heat.
4. Cream remaining 1/2 cup butter with sugar.
5. Sift flour and soda.
6. Add flour alternating with buttermilk.
7. Stir until smooth.
8. Add melted candy and mix well.
9. Stir in vanilla.
10. Pour into greased and floured Bundt pan.
11. Bake for 70-75 minutes.
12. Cool then frost.
13. For icing, melt candy bars with butter.
14. Add sugar and vanilla.
15. Blend in just enough milk to make a spreading cocsistency.
Title: Oaty Shortbread
Ingredients:
- 10 oats
- 4 plain flour
- 5 caster sugar
- 1/2 bicarbonate of soda
- 1 salt
- 8 butter
Instructions:
1. Heat the oven to 180/160fan/gas4. Whizz the oats in a food processor until quite fine, then add the remaining ingredients and mix until they become a dough.
2. Roll out the dough on a floured work surface to a 5mm thickness. Cut into squares or prefered biscuit shape and place on baking trays.
3. Bake for 15-20 mins or until pale golden and slightly firm. Remove from the oven and transfer to a wire rack to cool.
Title: Molasses Spice Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 1/4 ground cloves
- 1/4 salt
- 1 granulated sugar
- 3/4 butter
- 1 margarine
- 1/4 egg
- 2 unsulphured molasses
- 1 white chocolate chips
Instructions:
1. Combine flour, baking soda, ginger, cinnamon, cloves and salt in a small bowl.
2. Beat sugar and butter in a large mixer bowl until creamy. Beat in egg and molasses.
3. Gradually beat in flour mixture. Stir in morsels. Chill for 20 minutes or until slightly firm.
4. Roll dough into 1-inch balls; roll in walnuts. Place on ungreased sheets.
5. Bake in preheated 375F oven for 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool comletely.
Title: Berry Roly-Poly
Ingredients:
- 1 1/3 plain flour
- 1 baking powder
- 115 suet
- 2 lemon zest
- 1/4 caster sugar
- 2 mixed berries
- 150 frozen mixed berries
- 2 milk
- 1 demerara sugar
- custard
Instructions:
1. Preheat the oven to 160°C.
2. Sift the flour and baking powder into a bowl, then stir through the suet, lemon zest and caster sugar.
3. Slowly add 150ml water, stirring until the mixture is combined.
4. Roll out the dough on a lightly floured board to a 24cm x 36cm rectangle.
5. Spread the jam over, leaving a 2cm border, then sprinkle with berries.
6. Brush the edges with a little water.
7. Roll up from the long edge into a log.
8. Carefully transfer the roly-poly to a baking sheet lined with baking paper, seam-side down.
9. Brush with milk, sprinkle with demerara sugar and bake for 30-40 minutes or until golden and cooked through.
10. Slice and serve warm with custard.
Title: Moist Christmas Cake (no added sugar or fat)
Ingredients:
- 500 crushed pineapple with juice
- 1/2 mixed spice
- 1 baking soda
- 1/4 eggs
- 1
- 2
Instructions:
1. Line base and sides of 20cm squared cake tin with paper.
2. Place mixed fruit, apricots, undrained pineapple, orange juice and spice in a saucepan.
3. Bring slowly to boil, simmer uncovered 2-3 minutes, remove from heat.
4. Cover and allow to cool.
5. Stir egg yolks (optional) and soda into fruit mixture.
6. Whip egg whites stiffly in large bowl.
7. Fold in fruit mixture, then fold in flour, making a firm mixture.
8. Spread into cake tin, bake in moderate oven (160c) for 1 1/2 hours.
9. Cover the hot cake with foil and allow to cool in the pan.
10. On special occasions, you may decorate the top with glace cherries and a few almonds.
11. Take care- all nuts have a high fat content.
12. The pineapple can be replaced by 3/4 cup water and 1 cup mashed pumpkin.
13. or 3/4 cup water and 1 cup pureed pie apricots Add the pumpkin or apricots after the fruit mixture has cooled.
14. The water is added to the dried fruit so it can be boiled.
Title: Pizzelle Italian Tye Plates 1927
Ingredients:
- 6 eggs
- 1 1/4 granulated sugar
- 3/4 all-purpose flour
- 1 3/4
- 3
Instructions:
1. Beat eggs until thick and lemony coloured.
2. Add in, beating well the sugar and beat until thick, beat in the oil and continue beating.
3. Add in the flour.
4. Add in the flavour.
5. Heat the pizzelle maker on stove top, or if electric plug in unit.
6. Drop tablespoon of batter onto iron and bake until golden light brown in colour.
7. I like mine very light.
8. Remove and cool on wire rack.
9. Place cooled cookies into tin cans.
10. If you are using anise oil, then use less amount than you would the flavour, as oil is stronger. But taste a few after been cooled and you can always add more flavouring as you go. I have also added a few tablespoons of cornstarch in place of some of the flour, so they stay crisp in those humid days. Hope you do try and like this heirloom recipe. Amount of cookies depends on the size you make them also. Also the batter can be covered and placed in the fridge for a few hours or overnight too.
Title: Ma's Secret Jamaican Banana Fritters
Ingredients:
- 3 bananas
- 1 1/2 flour
- 1/4 milk
- 2 -4 brown sugar
- 1/4 vanilla extract
- 1 salt
Instructions:
1. Peel bananas and place into a large bowl. Smash them with a fork until they start to get somewhat runny. Add sugar, vanilla, milk, salt, and flour and mix until the "batter" just barely runs off of the spoon (just a little thinner than the consistency of pancake batter). If it is too thick, it will be too airy, like pancakes.
2. Heat oil in a frying pan on medium heat.
3. Once the oil is HOT, drop tablespoons of the batter in at a time, as if you were making mini pancakes.
4. When the edges are firm, turn over and cook the opposite side. The fritters should be a medium-brown color, not light and not burnt. Drain onto paper towels and serve warm. Mmm -- .
Title: Anna's Uncooked Fudge Slice
Ingredients:
- 125 butter
- 200 sweetened condensed milk
- 250 cocoa powder
- 1 sultana
- 3/4 coconut
- 1/2 icing sugar
- 2 cocoa powder
- 2 butter
- 75 -100 water
- 2 -4 vanilla extract
- 1
Instructions:
1. Melt butter over a low heat, add condensed milk.
2. Crush wine biscuits by putting them inside a plastic kitchen bag and rolling them with a rolling pin until resembling large breadcrumbs.
3. Pour butter mixture over biscuits, and mix in cocoa, sultanas and coconut.
4. Press into a slice tin then ice.
5. To make chocolate icing, mix icing sugar, second measure of cocoa powder, second measure of butter and water together - butter and water amounts vary according to personal taste. Too much water and the icing won't set well.
6. Slice when cool, and store in fridge. Also freezes well.
Title: Magical Lemon Delicious
Ingredients:
- 4 eggs
- 3 lemon juice
- 1 fresh lemon zest
- 30 butter
- 1 1/2 caster sugar
- 3 plain flour
- 1 salt
- 1 1/2 2% low-fat milk
Instructions:
1. Preheat oven to 180 degrees Celsius Beat together egg yolks, lemon juice, lemon zest and butter until thick. Combine sugar, flour and salt; add alternately with milk to the yolk mixture, beating well after each addition.
2. Beat egg whites until stiff. Gently fold egg whites into milk mixture. Pour into 20cm square baking dish.
3. Place a pan of hot water in the oven, and set the baking dish into the pan. Bake for 45 minutes.
Title: Chocolate Sour Cream Cake
Ingredients:
- 2 1/4 bittersweet chocolate
- 6 instant espresso powder
- 1 boiling water
- 3/4 sour cream
- 1 unbleached all-purpose flour
- 8 3/4 salt
- 1 baking soda
- 1 unsalted butter
- 12 light brown sugar
- 14 vanilla extract
- 1 eggs
- 5 confectioners' sugar
Instructions:
1. Line your pan. Melt some butter (not the amounts in your recipe -- extra). Stir it together with some cocoa (again, extra) until a paste forms. Using a pastry brush, coat interior of standard 12-cup Bundt pan. Alternatively, use a cake release spray such as Baker's Joy. Adjust oven rack to lower-middle position and heat oven to 350°F.
2. Combine cocoa, chocolate and espresso powder in medium heatproof bowl. Pour boiling water over and whisk vigorously until smooth. Cool to room temp, then whisk in sour cream. Whisk flour, salt and baking soda in a second bowl to combine.
3. In mixer fitted with flat beater, beat butter, sugar and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium and add eggs one at a time, mixing about 30 seconds after each addition and scraping down bowl with rubber spatula after first 2 additions. Reduce to medium-low speed (batter may appear separated); add about one third of the flour mixture and half of chocolate/sour cream mixture and mix until just incorporated, about 20 seconds. Scrape bowl and repeat using half of remaining flour and all of remaining chocolate mixture. Add remaining flour mixture and beat until just incorporated, about 10 seconds. Scrape bowl and mix on medium-low until batter is thoroughly combined, about 30 seconds.
4. Pour batter into prepared Bundt pan, being careful not to pour batter on sides of pan. Bake until wooden skewer inserted into middle comes out with few crumbs attached, 45 to 50 minutes. Cool in pan 10 minutes, then invert cake onto parchment-lined wire rack, cool to room temp, about 3 hours. Dust with confectioner's sugar.
Title: Butterscotch Filling
Ingredients:
- 3 butter
- 1 1/2 brown sugar
- 3/4 boiling water
- 3 milk
- 1 1/2 flour
- 6 salt
- 3/8
Instructions:
1. Melt butter.
2. Add sugar and allow to brown.
3. Gradually add water.
4. Beat egg yolks.
5. Add a small of measured milk and flour.
6. Stir until smooth.
7. Add rest of milk and salt. Mix.
8. Pour this slowly into the sugar mix and cook until thick.
9. Cool.
Title: Whole Wheat Low Sugar Eggless Chocolate Chip Cookies
Ingredients:
- 1/2 light margarine
- 1/4 Splenda sugar substitute
- 1 vanilla
- 3/4 whole wheat flour
- 1/8 baking powder
- 1/2
Instructions:
1. Mix margarine, Splenda and vanilla.
2. Add in flour & baking powder.
3. Add in chocolate chips.
4. Separate into 12 balls and flatten slightly.
5. Bake at 300°F for 10 minutes.
Title: Sour Cream Pound Cake
Ingredients:
- 1 butter
- 6 eggs
- 3 flour
- 1/2 salt
- 1/4 baking soda
- 2 3/4 sugar
- 1 1/2 vanilla
- 1 sour cream
Instructions:
1. Preheat oven to 350.
2. Mix butter til light.
3. Add sugar and beat til fluffy.
4. Add eggs, beating after each addition.
5. Add flavorings.
6. Beat in dry ingredients and sour cream alternately.
7. Grease and flour a tube pan, bundt pan or 2 loaf pans.
8. Bake in tube pan about 1 1/2 hours and 2 loaves about 55 minutes.
9. Check with a toothpick for doneness.
10. Cool for 15 minutes, then remove from pan and cool completely.
11. TIP: The trick to get the wonderful texture of a pound cake is to beat each addition thoroughly, let's say just about until you think your arm will fall off should do the trick!
Title: Fresh Pear Cake
Ingredients:
- 2 sugar
- 3 all-purpose flour
- 1 1/2 baking soda
- 1 1/2 salt
- 1 cinnamon
- 1 clove
- 1 allspice
- 1 1/2 eggs
- 3 pure vanilla extract
- 1 pears
- 3
Instructions:
1. Preheat oven to 350.
2. Grease and flour a 10" bundt pan.
3. Sift sugar, flour, baking soda, salt, cinnamon, cloves, and allspice together in large bowl.
4. Add oil, eggs, vanilla and pears.
5. Mix well.
6. Pour mixture into prepared pan and bake for 1 and 1/4 hours or until done.
Title: Lemon Velvet Layer Cake
Ingredients:
- 2 1/2 cake flour
- 1 Splenda Sugar Blend for Baking
- 2 1/2 baking powder
- 1/2 salt
- 1/2 butter
- 3 eggs
- 1 milk
- 1/4 lemon rind
- 1 Splenda Sugar Blend for Baking
- 2/3 cornstarch
- 2 1/2 water
- 1 butter
- 2 lemon rind
- 2 fresh lemon juice
- 2 Splenda Sugar Blend for Baking
- 1/4 lemon rind
- 1 1/4
- 2
- 1
- 1/4
Instructions:
1. Cake layer directions:
2. Preheat oven to 350°F Grease and flour two (8 inch) round cake pans.
3. Combine flour, Sugar Blend, baking powder and salt in a mixing bowl. Cut butter into flour mixture with a fork or a pastry blender until crumbly.
4. Stir together eggs, milk, lemon extract and lemon rind in a mixing bowl; add 1/3 of the egg mixture to flour mixture. Beat at low speed until blended. Beat at medium speed for 30 seconds or until batter is smooth, stopping to scrape down sides of the bowl. Repeat procedure two times. Spoon batter into prepared pans.
5. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes; remove layers and cool on a wire rack.
6. Lemon Filling Directions:
7. Combine Sugar Blend, cornstarch and water. Cook over medium heat, whisking constantly, until mixture thickens. Gradually add about 1/4th of hot custard mixture into yolks, whisking until blended; return to remaining hot mixture. Cook whisking constantly, until mixture comes to a boil; boil one minute, whisking constantly. Remove from heat and stir in butter, lemon rind and lemon juice. Place plastic wrap on the surface. Set aside to cool.
8. Whipped Cream Frosting Directions.
9. Beat whipping cream until foamy; gradually add Sugar Blend, lemon rind and lemon extract, beating until soft peaks form.
10. To Assemble Cake:
11. Spread lemon filling between cake layers. Spread whipped cream frosting on top and sides of cake.