lumicero/recipes-ing2inst huggingface dataset:
Title: Slow Cooker Brownies
Ingredients:
- 1 1/4 all-purpose flour
- 1/4 baking powder
- 3/4 salt
- 1/2 unsalted butter
- 1/2 bittersweet chocolate
- 8 sugar
- 1 eggs
- 3 walnut halves
- 1
Instructions:
1. Lightly coat 5 quart slow cooker with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder and salt.
2. Place butter and chocolate in medium microwavable safe bowl and microwave in 30 second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir n eggs. Add flour mixture, walnuts and chocolate chips and stir just until moistened (do not overmix). Transfer to slow cooker and smooth top.
3. Cover and cook on low for 3 1/2 hours. Uncover and cook for 30 minutes. Remove insert from slow cooker and run a knife around edges to loosen brownies. Let cool completely in insert on a wire rack, for 2 hours. Turn out onto a work surface to cut.
Title: Raspberry Torte
Ingredients:
- 1 1/4 flour
- 1/4 sugar
- 1/4 salt
- 1 butter
- 1 margarine
- 3 sugar
- 20 cornstarch
- 45 frozen raspberries
- 1 marshmallows
- 1 milk
Instructions:
1. Combine the flour, 1/4 cup sugar and salt in a bowl and mix.
2. well. Cut in the butter until crumbly. Pat over the.
3. bottom of a 9x13-inch baking pan.
4. Bake at 350 degrees for 15 to 18 minutes or until light.
5. brown.
6. Remove to a wire rack to cool.
7. Combine 1 cup sugar and cornstarch in a saucepan and mix.
8. well. Add the raspberries. Bring to a boil, stirring.
9. constantly.
10. Boil until thickened, stirring constantly. Cool slightly.
11. Spoon over the baked layer.
12. Chill in the refrigerator.
13. Combine the marshmallows and milk in a saucepan.
14. Cook over low heat until blended, stirring constantly.
15. Remove from heat. Fold in the whipped cream. Spread.
16. over the prepared layers.
17. Chill until serving time.
Title: Cream Cheese Frosting With Frangelico
Ingredients:
- 4 unsalted butter
- 8 cream cheese
- 1 powdered sugar
- 1
Instructions:
1. Blend softened cream cheese, Frangelico and butter in mixer. Blend and whip in the sugar. Add fresh cream, a little at a time, until frosting is the right consistency to spread.
2. Delicious on Chocolate Layer Cake - generously sprinkle with mini semi-sweet morsels on the inside layers and on the top of cake. Use two 8- to 9-inch cake rounds cut to make four layers.
3. Note: Use less sugar for a "not so sweet" taste!
Title: Chocolate Cheesecake
Ingredients:
- 3 butter
- 200 dark chocolate
- 200 sugar
- 250 vanilla extract
- 250 eggs
- 1/2 sour cream
- 1 sugar
- 4 vanilla extract
- 500
- 2
- 1
Instructions:
1. Knead together biscuit crumbs and butter into a ball and then flatten into a 24cm rectangular pan.
2. In a double boiler, melt chocolate and remove from the heat source.
3. Mix together: the cheeses, 1/2c sugar, 1 tsp vanilla and eggs. Add the chocolate until well mixed.
4. Pour the cheese mixture over the biscuit layer and bake on high for 10 minutes, then lower heat and continue baking until the cake is slightly inflated around the edges.
5. Mix last three ingredients and pour onto hot cake.
6. Bake an additional 10 minutes. Let cake set in the fridge for a day before serving.
Title: Summer-Berry Trifle
Ingredients:
- 1 strawberry
- 1 blueberries
- 1 Splenda sugar substitute
- 1 fat-free instant vanilla pudding mix
- 2 skim milk
- 1 sherry wine
- 2
- 1
Instructions:
1. Slice up strawberries, saving a few to garnish. Sprinkle with Splenda and mix with blueberries (save some of these too!), set aside.
2. Prepare pudding as directed with skim milk. Refrigerate.
3. Cut (with a knife) or tear 1/2 of the angel food cake into 1" cubes/pieces and place at the bottom of a large glass bowl.
4. Splash 1 Tbps. sherry onto the cake (less or more, as you desire).
5. Spoon 1/2 of the berry mix on top, spreading evenly.
6. Spoon 1/2 of the pudding on top, spreading evenly.
7. Repeat with remaining cake, sherry, berries and pudding to make another identical layer.
8. Prepare Dream Whip as directed, and use to top the trifle. Decorate with whole or sliced strawberries and blueberries in a simple design.
9. Chill for 30 minutes.
10. Serve in small bowls. Enjoy!
Title: Classic White Cake Recipes
Ingredients:
- 2 1/4 cake flour
- 1 sugar
- 4 baking powder
- 1/2 vegetable shortening
- 1/4 butter
- 6 water
- 1/2
Instructions:
1. For the Cake: Set oven rack in middle position. (If oven is too small to cook both layers on a single rack, set racks in upper-middle and lower-middle positions.) Heat oven to 350 degrees. Spray two 9-inch round cake pans with nonstick cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and rap sharply to remove excess flour.
2. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter and vegetable shortening; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
3. Add ½ cup of milk to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add ½ cup of water and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
4. Now set this mixture aside.Clean the paddle wheel thoroughly.Beat the egg whites into soft mound of white peaks.
5. Gently fold the beaten egg whites into the batter.Do the folding with a spatula.
6. Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted in the center comes out clean, 23 to 25 minutes.
7. Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Reinvert onto additional wire racks. Let cool completely, about 1½ hours.
Title: Irish Jig Dessert
Ingredients:
- 2 sugar
- 2 heavy cream
- 2 powdered sugar
- 1 vanilla extract
- 1
- 1/2
Instructions:
1. Crush the macaroons and set aside.
2. Be sire the whipping cream is thoroughly chilled,along with the bowl and beater attachments.
3. Mix all ingredients other than the macaroons.
4. Beat until stiff peaks are formed.
5. Fold in 3/4 cup crushed macaroons.
6. Spoon into 6 to 8 dessert glasses.
7. Sprinkle with additional macaroons.
8. Serve immediately.
Title: Magnolia Bakery's Lemon Curd Filling
Ingredients:
- 12 lemon zest
- 3 fresh lemon juice
- 1 sugar
- 1/2 unsalted butter
- 1 1/2
- 1
Instructions:
1. In a medium-size saucepan, whisk the first five ingredients until thoroughly combined.
2. Get the saucepan on low heat to warm the mixture, and slowly augment the heat to medium. All the while stiring with a wooden spoon or rubber spatula.
3. Cook for about 20 minutes until thick and bubbly.
4. Remove from heat and add the butter, one piece at a time, stirring to incorporate.
5. Place in the refrigerator until firm.
6. Note: After cooking the mixture for about 5 minutes, it looked curdled so I strained it and then put it in a glass bowl over a pot with water on a high simmer. I cooked it for about 25 more minutes until it was quite thick and coated the back of a spoon. Then I strained it again and added the butter. It was deliciously tart like lemon curd should be.
7. A sterile mason jar would be perfect for keeping this inches.
Title: White Chocolate Orange Mousse Cake
Ingredients:
- 3/4 graham cracker crumbs
- 2 sugar
- 1/4 margarine
- 1 white chocolate
- 6 unflavored gelatin
- 1
- 3
Instructions:
1. Grease strips of wax paper and line them on the sides of 8 1/2-inch springform pan.
2. Mix together, crumbs, sugar, margarine and rind and press onto the bottom of the prepared pan; chill.
3. Melt chocolate over hot water using a double boiler or by melting in the microwave.
4. Cool to room temperature.
5. Sprinkle gelatin over orange mixture in saucepan.
6. Let stand 5 minutes so it can become soft.
7. Stir mixture over low heat until gelatin is dissolved.
8. Fold chocolate into whipped cream.
9. Beat egg whites until stiff peaks form; fold into chocolate mixture.
10. Gradually stir in gelatin mixture until it is well incorporated.
11. Pour mixture over crust.
12. Chill for 3 hours or until set.
13. Garnish with candied orange peel if you wish.
14. Garnish: Cut rind from oranges into thin strips removing white pith.
15. Boil rind in 1 cup water for 3 minutes.
16. Strain and throw away water.
17. Bring 1 cup sugar and 1/2 cup water to boil.
18. Add rind and boil for 5 minutes; strain.
Title: Easy Cranberry White Chocolate Cookies
Ingredients:
- 1 eggs
- 2 water
- 1/2 dried cranberries
- 1 white chocolate chips
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Place cake mix in a large bowl. Using a wire whisk, stir out any large lumps.
3. Add eggs and vegetable oil and stir with a spoon until combined. Mixture will be stiff. (If too stiff, add 1 tbsp water.)
4. Stir in dried cranberries and white chocolate chips.
5. Drop cookies by level tablespoons into ungreased cookie sheets about 2 inches apart. (For shaped cookies, form into 1 inch round balls).
6. Bake at 350°F for 8-10 minutes.
7. Cool on cookie sheets for 1 minute, then remove to wire rack. If cookies are too soft, cover wire racks with waxed paper to prevent them from falling through.
Title: Lemonade Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 1 1/4 egg
- 1 vanilla
- 1 lemon
- 1/2 all-purpose flour
- 2 3/4 baking soda
- 1
Instructions:
1. Preheat oven to 350°.
2. Cream butter, sugar and 3/4 c of lemonade mix together til fluffy.
3. Beat in egg, vanilla and lemon extract/zest.
4. Mix flour and baking soda.
5. In another bowl, add dry ingredients to wet til thoroughly combined.
6. Form 1-inch balls of dough and roll in 1/2 cup lemonade mix in shallow bowl, place 2- inches apart on well greased cookie sheet.
7. Bake 10-12 minutes until edges just begin to brown.
8. Cool for 2 minutes on cookie sheet then remove to rack.
Title: Low Fat Chocolate Bundt Cake/Pound Cake
Ingredients:
- 3/4 all-purpose flour
- 1 eggs
- 2 1/4 baking soda
- 2 vanilla
- 4 baking powder
- 3/8 low-fat buttermilk
- 2 salt
- 3/8 unsalted butter
- 3/4 instant espresso powder
- 1/2 granulated sugar
- 6
- 2
- 2 2/3
Instructions:
1. Have all ingredients at room temperature. Position the rack in lower third of the oven.
2. Preheat to 350°. Spray pans with vegetable oil spray.
3. Weigh & whisk or sift together well flour, cocoa, baking soda, baking powder and salt; set aside.
4. Whisk the whole eggs with the egg whites in a small bowl; set aside.
5. Dissolve the espresso powder in 3 tablespoons warm water and combine with the vanilla and buttermilk in a small bowl.
6. Cut the butter into chunks and place in an electric mixer bowl. Beat to soften, about 1 minute. Add sugar gradually, beating constantly for about 3 minutes at medium speed. Gradually dribble eggs into sugar mixture, beating at medium-high speed for 2 to 3 minutes.
7. On medium-low speed, beat in a third of the flour mixture, scraping the bowl as necessary. On medium speed, gradually dribble in half of the buttermilk mixture, scraping the bowl as necessary. On low speed, beat in half of the remaining flour followed by the rest of the buttermilk– scraping the bowl as necessary. Beat in remaining flour mixture until well combined. It is OK if batter looks slightly curdled.
8. Scrape batter into the pan or pans and smooth the top as necessary.
9. Bake until the cake just starts to shrink away from the sides of the pan and a toothpick inserted into the center comes out barely clean. Do not overbake. A 6-cup bundt cake will be done in 35–40 minutes, a tube or large bundt pan in 50 to 55 minutes; an 8-inch layer takes about 40 minutes and loaves 45–50 minutes.
10. Cool cake, in the pan, on a rack for 10 minutes. Invert and remove pan. Turn right side up if baked in loaves. (I nearly always make this in a nordicware bundt pan.).
11. MAKE IT AHEAD: Cake remains moist and delicious for 4 to 5 days, well wrapped. Cake may also be frozen for up to 2 months.
12. I serve this with Mean Chef's chocolate ganache, which, of course, completely negates any inkling of low-fat sanctimony!
Title: Easy Chocolate Eclair Pie
Ingredients:
- 12 graham crackers
- 2 French vanilla instant pudding
- 3 milk
- 2 milk
- 1
Instructions:
1. Spray a 9x13 pan with cooking spray.
2. Layer bottom of pan with graham crackers.
3. In large bowl,mix together pudding and 3 cups of milk.
4. Beat until mixture begins to thicken.
5. Fold in whipped topping.
6. Spread evenly over graham crackers.
7. Add another layer of graham crackers over pudding mixture.
8. Mix remaining 2 tablespoons of milk with chocolate frosting.
9. Spread evenly over top layer of graham crackers.
10. Refrigerate overnight.
Title: Martha Stewart Madeleines
Ingredients:
- 10 unsalted butter
- 1/2 all-purpose flour
- 1/2 cake flour
- 1 table salt
- 2 eggs
- 2/3 sugar
- 1 pure vanilla extract
- 1 lemon, zest of
- confectioners' sugar
Instructions:
1. Preheat oven to 375°. Butter and lightly flour madeleine pan (see the Guide). In medium bowl, whisk both flours and salt together. In bowl of an electric mixer with whisk attachment, beat eggs and sugar together. Add vanilla and lemon zest, then flour mixture; beat until just combined. On low speed, pour in melted butter in a steady stream; mix until incorporated.
2. Spoon rounded tablespoon batter into each form. Bake 5 minutes; reduce oven to 350°; bake until golden, 8 to 10 minutes more. Let cool slightly; remove from pan. Dust with confectioners' sugar, and serve.
Title: SILK & SATIN CHOCOLATE PIE
Ingredients:
- 1 1/2 dark chocolate
- 1 1/2 granulated sugar
- 3/4 unsalted butter
- 6 vanilla extract
- 1 eggs
- 3 graham cracker pie crust
- 1 chocolate
- 1/2 raspberries
- 1/4
- 8
Instructions:
1. Place semi-sweet & dark chocolate pieces in a bain-marie (double boiler), stirring occasionally until melted.
2. Meantime, in a bowl of a stand mixer with the paddle attachment, combine sugar and butter. Cream ingredients on speed 3 until fluffy, about 3 minutes; set aside.
3. When chocolate is melted, pour in the butter mixture. Add vanilla and process until well mixed, stopping to scrape the sides of the bowl. Add one egg at a time and process for 5 minutes before adding another egg which makes it creamier and lighter.
4. Pour the mixture into the cooled prepared pie crust, smooth out the surface using a spatula and place it on a baking sheet lined with silicone mat to prevent from sliding. Transfer to the fridge to chill, about 4 hours. Garnish with a dollop of whipped cream, sprinkle some shaved chocolate and place a raspberry per slice.
Title: The World's Best Pumpkin Pie
Ingredients:
- 3/4 granulated sugar
- 1/2 salt
- 1 ground cinnamon
- 1/2 ground ginger
- 1/4 ground cloves
- 2 eggs
- 2 pumpkin puree
- 1 evaporated milk
- 1
- 2
Instructions:
1. Preheat oven to 425°.
2. Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
3. Beat eggs in large bowl.
4. Stir in pumpkin, orange juice and sugar-spice mixture.
5. Gradually stir in evaporated milk.
6. Pour into pie shell.
7. Bake for 15 minutes.
8. Reduce temperature to 350°; bake for 40-50 minutes or until knife inserted near center comes out clean.
9. Cool on wire rack for 2 hours.
10. Serve immediately or refrigerate.
11. Top with whipped cream before serving for best results!
Title: Cake Mix Cake That Tastes Homemade
Ingredients:
- 1 water
- 2/3 butter
- 1/2 eggs
- 3
Instructions:
1. Preheat oven and prepare pan.
2. Combine ingredients and mix well.
3. Bake according to box directions.
Title: Crunchy Cookie Cupcakes
Ingredients:
- 1 eggs
- 3 butter
- 1/3 icing sugar
- 10 milk
- 2
- 1
- 1/4
Instructions:
1. Preheat oven to 350xF.
2. Stir in cookies.
3. Bake according to package directions.
4. Bake according to directions for cupcakes (start checking the cupcakes about 10 minutes before the time indicated on package). Meanwhile, prepare icing by melting chocolate and butter together.
5. When chocolate mixture is cooled, gradually beat in icing consistency.
6. Spread icing over tops of cooled cupcakes.
Title: Chocolate Almond Delight
Ingredients:
- 200 butter
- 150 caster sugar
- 4 eggs
- 120 plain flour
- 1 baking powder
- 30 baking chocolate
- 100
Instructions:
1. Cream butter and sugar together.
2. Add in egg yolks.
3. Whisk egg whites until smooth.
4. Fold in sieved flour, ground almonds, egg whites and the melted cooking chocolate.
5. Bake in a loaf tin for 350 degrees Fahrenhit or 180 degrees celcius for about 30 minutes.
6. For the topping, melt 200g cooking chocolate over hot water and pour onto cake.
7. Decorate with almond flakes and cherries.
Title: Self-Frosted Brownie Cake
Ingredients:
- 1 1/4 all-purpose flour
- 2/3 granulated sugar
- 3 baking soda
- 1/2 salt
- 1/4 milk
- 1/2 butter
- 1/4 egg
- 1 vanilla extract
- 1/2 pecans
- 1/4 brown sugar
- 1/4
- 2/3
Instructions:
1. Heat oven to 350°F
2. Combine flour, sugar, cocoa, baking soda and salt in large bowl. Add milk, butter, egg and vanilla. Beat at medium speed, scraping bowl often, until well mixed. Stir in pecans by hand.
3. Spread batter into greased 8-inch square baking pan. Sprinkle with brown sugar and chocolate chips.
4. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
Title: Mascarpone Brownies
Ingredients:
- 1 unsalted butter
- 3 sugar
- 1 cocoa powder
- 1/2 mascarpone cheese
- 1/2 eggs
- 3 pure vanilla extract
- 2 all-purpose flour
- 1/2 salt
- 1/2 ganache
- 6 heavy whipping cream
- 6 unsalted butter
- 3
Instructions:
1. Preheat oven to 325°F and grease an 8x8 baking pan.
2. In a double boiler melt butter and chocolate, stirring frequently.
3. When chocolate and butter are completely melted and combined, add sugar and stir until mixture is shiny. It will still look a bit grainy.
4. Remove from heat and add marscapone, vanilla, and eggs, mixing until smooth.
5. Sift flour, salt and cocoa into mixture with a sieve and stir just until combined, making sure to scrape all sides of the bowl. (Mixture will be rather light in texture, instead of dense and heavy like many brownie batters).
6. Pour batter into prepared pan and smooth top to ensure even baking.
7. Bake for 40-50 minutes until tester comes out clean.
8. Use the flat end of a potato masher to lightly tamp down the surface of the brownies while they are still warm. Do not squish! Merely flatten any parts that might have raised more than others (typically the edges). This will help the ganache coat evenly. Leave in pan and set on wire rack to cool.
9. About 5 minutes before your brownies are done, start making your ganache to pour over the top (which you will want to do while your brownies are still warm). In a double boiler heat butter, cream, and chocolate until melted, stirring frequently.
10. Once brownies have been tamped flat and your ganache is smooth, immediately pour ganache over brownies. Let cool completely in refrigerator.
11. Once chilled, turn the brownies out of the pan onto a cutting board, and slice into desired number or pieces (4 cuts in each direction will yield 25 pieces approximately 1.5"x1.5" in size). Dusting the knife with cocoa powder may help keep it clean if this becomes problematic.
Title: Rich Shortcrust Pastry
Ingredients:
- 1 1/2 plain flour
- 1 salt
- 100 unsalted butter
- 1/4 caster sugar
- 1 vanilla essence
- 2
- 1 -2
Instructions:
1. Place the flour with a pinch of salt in a food processor, add the sugar, butter, egg yolk and vanilla and pulse for 30 seconds, or until the mixture resembles breadcrumbs.
2. Continue processing until the mixture comes together, adding 1-2 tablespoons iced water (a bit at a time) if necessary.
3. Turn the dough out onto a work surface and knead lightly to form a ball, wrap in plastic wrap and chill for 15-20 minutes.
4. Preheat the oven to 190°C, roll out the dough onto a lightly floured surface.
5. Wrap the pastry around a rolling pin, then unroll it carefully over the pan you are going to use for cooking your tart, press it firmly into the pan, trim off any excess and lightly prick the base with a fork.
6. Cover the pastry with greaseproof paper and half fill the pan with pastry weights or dried beans and blind bake for 12 minutes, or until the pastry is lightly browned; OR follow the directions given in a particular recipe. This pastry is used in my recently posted Onion and Olive Tart Recipe #140798, where there is NO pre-cooking of the pastry. The pastry is simply chilled before the filling is added.
Title: Cool Angel Cake
Ingredients:
- 1 powdered sugar
- 1
- 2
Instructions:
1. Cut the cake into 1-inch cubes and set aside.
2. Mix together the cream cheese and powdered sugar with an electric mixer.
3. Use a large spoon to gently mix in the topping and cake cubes.
4. Spread into a 9 x 13 pan.
5. Pour the pie filling on top.
6. Cover and refrigerate for two hours or until set.
7. for pie filling use either blueberry, cherry, or strawberry.
Title: Good and Easy Apple Pie
Ingredients:
- 2 granny smith apples
- 4 1/2 fresh lemon juice
- 3 granulated sugar
- 1/4 light brown sugar
- 1/3 salt
- 1/2 ground cinnamon
- 2 ground cloves
- 1/2 cornstarch
- 1 1/2 butter
- 2 egg
- 1
- 3
Instructions:
1. Preheat oven to 375 degrees.
2. In a large bowl, combine apples, lemon juice, sugars, salt, cinnamon and ground cloves. Let stand for 30 minutes (or refrigerate up to two hours).
3. Strain apples, reserving liquid. Toss apples with cornstarch before transferring to a frozen pie crust.
4. Bring reserved juices to a boil in a medium saucepan; stir until mixture reduces to a syrup.
5. Add butter to syrup and stir until melted.
6. Pour mixture over apple slices in pie crust.
7. With rolling pin, roll second pie crust flat. Using a decorative shape cookie cutter, cut out holes in dough; top pie with crust and crimp edges together to seal.
8. Brush top of pie with beaten egg.
9. Place on baking sheet and bake for 60 minutes or until juices bubble and apples and crust are a golden brown.
10. Warm apricot preserves on low heat, stirring constantly, until melted. Drizzle over the tope of the pie.
Title: Israeli Winter Fruit Cup
Ingredients:
- 8 navel oranges
- 5 figs
- 2 oranges, juice of
- 4 bananas
- 1 raisins
- 1/2 walnuts
- 2/3 sweet red wine
- sugar
Instructions:
1. Peel and segment navel oranges, remove all membrane, and chop coarsely.
2. Chop figs and combine with navel oranges in large bowl.
3. Slice bananas and add.
4. Squeeze juice from juice oranges and pour over fruit.
5. Stir in raisins, walnuts and wine.
6. Add sugar (if any) to taste.
Title: Cinnamon Diamonds
Ingredients:
- 2 flour
- 1 butter
- 1 brown sugar
- 1 1/2 cinnamon
- 1/4 nutmeg
- 1 egg
- 1 walnuts
Instructions:
1. Sift together flour and spices.
2. Add brown sugar.
3. Cut in butter till mixture is crumbly.
4. Blend in egg yolk.
5. Put 1/4 inch thick on 15x13 ungreased cookie sheet.
6. Brush top with beaten egg white. Sprinkle on top with nuts.
7. Cut into diamond shapes.
8. Bake in moderate oven (350°F) for 20 25 minutes or until crisp around edges.
Title: Boiled Seafoam Icing
Ingredients:
- 1 sugar
- 1/2 water
- 2 vanilla extract
- 1/2
Instructions:
1. Boil sugar and water over low heat until syrup spins a thread. (or get a glass of water, drop syrup into the water, it's done when it solidifies immediately after. This is very important otherwise it won't work).
2. Take out of the flame immediately otherwise it will turn brown.
3. Pour very slowly onto stiffly beaten whites and beat until smooth and stiff enough to spread.
4. Add flavoring.
5. Spread on cake.
Title: 7-Up Bundt Cake
Ingredients:
- 3/4 butter
- 3 sugar
- 5 eggs
- 3 flour
- 2 powdered sugar
- 3/4 lemon juice
- 2/3
- 1
Instructions:
1. Cream butter and sugar together for 20 minutes.
2. Add eggs, 1 at a time, beating after each addition.
3. Add flour and lemon extract.
4. Fold in 7-Up.
5. Pour into well-greased 12-cup Bundt pan or tube pan.
6. Bake at 325 degrees for 1 to 1 1/4 hours.
7. Make Lemon Glaze- mix powdered sugar and lemon juice together.
8. When cake is cooled, dribble with Lemon Glaze.