lumicero/recipes-ing2inst huggingface dataset:
Title: Almond Snowball Cookies
Ingredients:
- 3/4 sugar
- 3/4 unsalted butter
- 3/4 pure vanilla extract
- 1/2 all-purpose flour
- 1/8 fine salt
- 1 2/3 confectioners' sugar
- 1/2
- 1
Instructions:
1. Pulse the almonds and sugar in a food processor until very finely ground.
2. Add the butter and process until smooth, about 1 minute.
3. Scrape the dough off the inside of the bowl,If needed.
4. Add the vanilla and almond extracts and pulse to combine.
5. Add flour and salt and pulse to make a soft dough.
6. Turn the dough out onto a large piece of waxed paper and roll into a log about 15 inches long and 1 and 1/2 inches wide.
7. Wrap and refrigerate for 30 minutes.
8. Preheat the oven to 325 degrees.
9. Line 2 baking sheets with parchment paper.
10. Cut the chilled dough into 1/2 inch pieces and roll by hand into balls.
11. Space the cookies evenly on the prepated baking sheets until slightly golden, rotating the sheets once, 15 to 20 minutes.
12. Put the confectioners sugar in a pie plate.
13. Briefly cool the cookies on a rack, then gently toss in the confectioner's sugar until evenly coated.
14. Return to rack, cool to room temperature and then toss again in the con- fectioners sugar.
Title: Delightful Bananas Foster Bread Pudding
Ingredients:
- 3 eggs
- 1/2 granulated sugar
- 1 brown sugar
- 1 rum
- 1/4 milk
- 1 butter
- 4 butter
- 1/4 brown sugar
- 2 dark rum
- 1/2 bananas
- 1/3
- 1/4
- 1/2
- 2
Instructions:
1. Stir together first 6 ingredients for pudding in large bowl.
2. Heat milk and butter in large saucepan over medium-high heat until melted, stirring constantly (do not boil).
3. Stir about one-fourth of hot milk mixture gradually into egg mixture, add to remaining hot milk mixture, stirring constantly.
4. Place bread cubes in a highly greased 13 x 9 inch baking dish.
5. Pour egg mixture evenly over bread; press bread to absorb mixture.
6. Bake at 325 degrees for 45-55 minutes.
7. Remove from oven, and let stand 30 minutes before serving.
8. Serve with Bread Pudding Sauce:.
9. Combine butter, brown sugar, and remaining ingredients in a saucepan over medium-high heat, and cook, stirring occasionally, 5 minutes (do not boil). Remove from heat.
Title: Coconut Cake With Pineapple Filling
Ingredients:
- 3 cake flour
- 4 baking powder
- 1/4 salt
- 1 2/3 white sugar
- 1/2 butter
- 3 eggs
- 1 1/4 vanilla extract
- 1 sugar
- 1/2 cornstarch
- 1 1/2 butter
- 1 salt
- 1 sugar
- 1 cream of tartar
- 1 1/2 salt
- 1/4 water
- 1/8 pure vanilla extract
- 1/3 sweetened flaked coconut
- 2
- 1 1/2
- 2
Instructions:
1. For the cake:
2. Preheat oven 375 degrees F. Butter and flour three 9-inch cake pans and set aside.
3. In a medium bowl, sift flour, baking powder and salt. In a large bowl, cream butter and sugar, add beaten eggs, milk, and vanilla and use a hand mixer to blend together. Add flour mixture in three batches, using mixer to incorporate all ingredients.
4. Pour evenly into the prepared cake pans and bake for 25 minutes. Use a toothpick to make sure cake is done. Remove from oven and cool on rack 5 minutes and invert cake onto rack to finish cooling.
5. For the pineapple filling:
6. Combine ingredients, cook over medium heat, stirring constantly until thick and clear. Cool before using.
7. For the icing:
8. Place sugar, cream of tartar, salt, water and egg whites in the top of a double boiler. Beat with a hand mixer for 1 minute. Place pan over boiling water, being sure that the boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with mixer for 7 minutes. Beat in vanilla.
9. Assemble the cakes:
10. Take a pedestal cake dish and put first layer of cake, spread half of the pineapple filling, take second layer cake and put on top first layer and spread with other half of filling, take third cake and place on top second layer and start icing around the sides of the cake. Put the rest of the icing on top of cake and make big swirls for a nice finish. Take sweetened shredded coconut and immediately put around the sides and on top of cake before the icing dries. Enjoy!
Title: Chocolate Cake Express
Ingredients:
- 1 1/2 unsifted flour
- 1 granulated sugar
- 1/3 bicarbonate of soda
- 1 salt
- 1/2 vanilla essence
- 1 cider vinegar
- 1 water
- 1/2 icing sugar
- 1
Instructions:
1. Preheat the oven to 190 C / 375°F.
2. Grease and flour a 20 cm cake tin.
3. Combine the flour, sugar, cocoa powder, bicarbonate of soda and salt.
4. Make a well in the centre of the mixture, and add the vanilla essence, vinegar and oil, then gradually stir in the water.
5. Continue stirring until thoroughly blended, but do not over-mix.
6. Pour all of the batter into the cake tin, and bake, uncovered, for 35 to 40 minutes, or until a toothpick inserted into the centre of the cake, comes out clean.
7. Do not over bake, the secret to this cake is its moistness.
8. Cool in the tin on a wire rack for 10 minutes, then transfer the cake from the tin to the rack, to cool completely.
9. Sift the icing sugar over the top, and serve.
Title: Apple Crisp
Ingredients:
- 8 cooking apples
- 2 lemon juice
- 2/3 flour
- 1 1/3 brown sugar
- 1 1/4 cinnamon
- 1 1/4 oats
- 2/3 butter
Instructions:
1. Place apples in a greased 9 x 13-inch pan. Sprinkle with lemon juice.
2. Combine flour, brown sugar, cinnamon, and oats. Add melted butter. Mix until crumbly. Sprinkle over apples.
3. Bake at 350 degrees for 30 to 50 minutes or until apples are tender. (Apples have different baking lengths. I suggest checking with a fork at 30 minutes, and then every 10 minutes after.).
Title: Coconut Filled Nut Torte
Ingredients:
- 2/3 shortening
- 1 2/3 sugar
- 5 flour
- 1 baking powder
- 2 1/4 salt
- 2 1/4 milk
- 1 hazelnuts
- 1 1/4 evaporated milk
- 1/2 sugar
- 1/2 butter
- 1 vanilla extract
- 3/4 flaked coconut
- 6 hazelnuts
- 3 pecans
- 1 walnuts
- 1 1/2 butter
- 1/2 cream cheese
- 1/2 vanilla extract
- 1/2 confectioners' sugar
- 3/4 milk
- 2 pecan halves
- 1
- 3
- 2
Instructions:
1. In a large mixing bowl, cream shortening and sugar until light and fluffy.
2. Add egg whites and extract; mix well.
3. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
4. Fold in nuts.
5. Fold in nuts.
6. Pour into three greased and floured 9 inch round baking pans.
7. Pour into three greased and floured 9 inch round baking pans.
8. Bake at 350°F for 20-25 minutes or until a toothpick comes out clean.
9. Bake at 350°F for 20-25 minutes or until a toothpick comes out clean.
10. Cool for 10 minutes; remove from pans to wire racks.
11. Cool for 10 minutes; remove from pans to wire racks.
12. In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks.
13. In a large saucepan, combine the evaporated milk, sugar, butter and egg yolks.
14. Cook and stir over medium heat for 10-12 minutes or until mixture is thickened and reaches 160°F.
15. Cook and stir over medium heat for 10-12 minutes or until mixture is thickened and reaches 160°F.
16. Remove from the heat; stir in vanilla.
17. Remove from the heat; stir in vanilla.
18. Stir in coconut and nuts.
19. Stir in coconut and nuts.
20. Cool to room temperature.
21. Cool to room temperature.
22. In a small mixing bowl, beat butter, cream cheese and vanilla until smooth.
23. In a small mixing bowl, beat butter, cream cheese and vanilla until smooth.
24. Gradually add confectioners' sugar.
25. Gradually add confectioners' sugar.
26. Beat in milk until light and fluffy. Spread filling between cake layers.
27. Beat in milk until light and fluffy. Spread filling between cake layers.
28. Frost top and sides of cake.
29. Frost top and sides of cake.
30. Garnish with pecans if desired.
31. Garnish with pecans if desired.
32. Store in the refrigerator.
33. Store in the refrigerator.
Title: Prohibition Tea Cakes
Ingredients:
- 1 butter
- 1 sugar
- 1/2 sweet wine
- 1/2 salt
- 1/2 cinnamon
- 1 vanilla
- 1 baking powder
- 4
Instructions:
1. Cream butter soft, add sugar, continue creaming until well mixed. Beat in wine, add salt, cinnamon and vanilla.
2. Sift in flour gradually while beating, add baking powder to second cup flour.
3. Mix well, roll out one-quarter inch thick on floured biscuit board. Cut with fancy cake cutters. Put in greased pans dusted with flour.
4. Sprinkle granulated sugar over tops. Bake in moderate oven. Makes about forty cakes.
5. ** That is the recipe as stated. Moderate oven I would say is about 350°F It doesn't give a time. 15 minutes would likely be long enough at that temperature I suggest trying them at 275°F for 45 minutes.
6. Don't get raided by the coppers! :).
Title: Moon Cake I
Ingredients:
- 1 water
- 1/2 butter
- 1 flour
- 4 eggs
- 2 instant vanilla pudding
- 3 milk
- 8 cream cheese
- 8 Cool Whip
Instructions:
1. Mix water and butter in a large sauce pan.
2. Bring to a boil.
3. Add flour all at once.
4. Stir until smooth.
5. Remove from heat.
6. Beat in eggs 1 at a time.
7. Beat good.
8. Spread on ungreased jelly roll pan.
9. Bake 15 minutes at 400 and 15 minutes more at 325.
10. Cool, don't peck.
11. Topping: Beat cream cheese in a large bowl.
12. In separate bowl, mix pudding and milk.
13. Gradually beat into the cream cheese.
14. Pour on top of crust.
15. Refrigerate 30 minutes.
16. Top with Cool Whip.
17. Drizzle with chocolate syrup.
Title: Butterscotch Picnic Cake
Ingredients:
- 1/2 butter
- 1 margarine
- 3 brown sugar
- 1 eggs
- 2 vanilla
- 1 all-purpose flour
- 1 salt
- 1 1/2 baking soda
- 1 buttermilk
- 1 rolled oats
- 1/3
Instructions:
1. Beat together butter and sugar until light and fluffy. Blend in eggs and vanilla. Mix well.
2. Sift together flour, salt, and soda. Add to butter mixture alternately with milk, mixing well after each addition.
3. Stir in oats. Pour into greased 9 x 13 pan.
4. Combine butterscotch and nuts. Sprinkle over top of batter.
5. Bake at 350 (F) about 30-35 minutes. Cool before serving. Will freeze well after cooling.
Title: Chocolate Roulade With Mascarpone Filling
Ingredients:
- 6 eggs
- 1/2 caster sugar
- 1/4 potato flour
- 2 dark chocolate
- 4 1/2 mascarpone cheese
- 1/4 pistachios
- 1 1/2 raspberries
- 10 mint sprig
- 2
Instructions:
1. CAKE:
2. Preheat oven to 350º F/180ºC.
3. Line a 15 x 10-inch jelly roll pan (swiss roll tin) with parchment paper.
4. Using an electric mixer, whisk yolks and sugar until thick and pale.
5. Sift cocoa and starch over then fold in gently.
6. Add chocolate and 2 tablespoons water and stir gently to combine.
7. Using an electric mixer, whisk egg whites in a clean bowl until soft peaks form, then fold into chocolate mixture.
8. Spoon mixture into prepared pan and smooth top.
9. Bake in preheated oven for 12-15 minutes or until cake springs back when lightly pressed.
10. Dust top of cake heavily with cocoa then cover with a piece of parchment paper.
11. Invert cake, with paper, on to a work surface, then gently peel away the parchment paper.
12. Working quickly while cake is still hot, gently roll up from long side, using paper as a guide.
13. Let cool completely before filling.
14. MASCARPONE FILLING:
15. Combine marmalade, liqueur and 2 tablespoons water in a small saucepan and stir over low-medium heat until combined and marmalade has melted.
16. Combine with mascarpone in a bowl and whisk until thick.
17. Stir in pistachios.
18. Gently unroll cake and spread with filling, leaving a half inch (2 cm) border.
19. Re-roll cake (it may crack a little), then wrap in foil and refrigerate for 30 minutes or until filling is firm.
20. Cake will keep, refrigerated, for up to 3 days.
21. Serve topped with raspberries, edible flowers or mint sprigs.
22. *The cream filling may be made without the marmalade and pistachio's. If desired, you may make a cream filling with just the mascarpone cheese and orange liqueur.
23. **Tips:
24. Grease the jelly roll pan before lining it. This will make the paper sit flat and adhere to the corners.
25. To fold egg whites into a batter, always use a large metal spoon and a light hand to preserve the air. Start by stirring 1/4 of the egg whites into the batter to lighten it, then gently fold in remaining egg white.
26. Potato flour (potato starch) is available at most supermarkets in the baking or flour section.
27. For the best flavor, use a dark chocolate with at least 60 % cocoa solids.
Title: Creamy Apple Slice
Ingredients:
- 18 coconut
- 1 butter
- 125 sour cream
- 300 pie apples
- 425 egg
- 1
Instructions:
1. Melt butter, mix with coconut and cake mix.
2. press into a well-lined slice tin and bake 10-15 mins (180'C).
3. Mix apples, sour cream and egg, spread on top of base, sprinkle with cinnamon.
4. Bake for a further 20-25 minutes.
5. Can be served warm with ice cream ( YUM! ).
6. Or is also great cold -- even better the next day -- if it lasts that long!
7. Enjoy :).
Title: Jell-O Pudding Double Chocolate Cream Pie
Ingredients:
- 2 chocolate pudding mix
- 3 1/2 milk
- 2 butter
- 1/3 margarine
- chocolate chips
Instructions:
1. Combine pie filling mixes, milk, butter and chips in a saucepan.
2. Cook and stir over medium heat, until mixture comes to a full bubbling boil.
3. Remove from heat and cool for 5 minutes, stirring twice.
4. Pour into shell and refrigerate for 3 hours.
5. Garnish with Cool Whip topping and grated chocolate, if desired.
Title: Flaky Pie Dough
Ingredients:
- 5 1/4 all-purpose flour
- 1 kosher salt
- 6 unsalted butter
- 1 3/4 vegetable shortening
- 1
Instructions:
1. In a mixer bowl with paddle attachment add flour and salt- mix well on low.
2. Continue on low and add butter and mix on low until the mixture looks coarse and crumbly.
3. Add shortening a little at a time.
4. When the mixture is clumpy and holds together when pressed between your fingers add the water and mix until incorporated into dough.
5. Turn the dough out onto a work surface and fold over a few times.
6. Wrap the dough in plastic and chill for at least 2 hours or up to 5 days in the refrigerator.
7. When chilled roll out and use.
8. Dough can be frozen for up to 1 month.
Title: Golden Angel Cake
Ingredients:
- 12 salt
- 1/2 tap water
- 3/4 sugar
- 1 flour
- 1 3/4 baking powder
- 2
Instructions:
1. Add water and salt to yolks and beat until thick and foamy.
2. Sift together flour, sugar and baking powder.
3. Whisk flour mixture into yolks until just blended.
4. Add extract.
5. bake 1 hour at 350.
Title: Charlene's 7 up Pound Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 5 eggs
- 3 flour
- 1
- 1/2
- 10
Instructions:
1. Cream butter and sugar together until smooth.
2. Add eggs and flavorings.
3. Gradually alternate adding flour and 7 Up, blend well between each and end with flour.
4. Grease and flour (or use baking non-stick spray) a tube pan. Bake at 350* for 45 minutes and then at 300* for 35 minutes. Allow to cool in pan for about 20 minutes before removing.
Title: Razzy Fudge Balls
Ingredients:
- 8 cream cheese
- 6 chocolate chips
- 3/4
- 1/4
- 1/3
Instructions:
1. Combine cream cheese and chocolate and mix until well blended.
2. Stir in crumbs and preserves and blend well.
3. Shape into 1 inch balls and roll in chopped almonds.
4. Chill several hours.
Title: Tapioca Pudding
Ingredients:
- 1 white sugar
- 6 tapioca
- 2 3/4 milk
- 1 egg
- 1 vanilla
Instructions:
1. Mix sugar, tapioca, milk, & egg in saucepan.
2. Let stand at least 5 minutes, stirring constantly over med heat till it comes to a full boil.
3. Remove from heat.
4. Add vanilla; stir.
5. Let sit 15-20 minutes for warm pudding.
Title: Pumpkin Pecan Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 pumpkin puree
- 1 water
- 1/2 eggs
- 1/2 pumpkin pie spice
- 3 pecans
- 2 powdered sugar
- 1/2 butter
- 2 pumpkin pie spice
- 1 milk
- 1/2
- 2 -4
Instructions:
1. Heat oven to 325 degrees. Grease and flour a 10 to 12 cup Bundt pan. If using a 10 cup pan, fill 3/4 full and make 3 to 4 cupcakes with the remaining batter.
2. In a large mixing bowl, combine all ingredients except nuts. Mix on medium speed 2 minutes. Increase speed to medium-high; mix 3 minutes. Stir in nuts. Spoon batter into prepared pan.
3. Bake at 325 degrees for 45 to 55 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. If desired drizzle with galze.
4. Spice Glaze: In medium bowl, mix sugar, butter, and spice. Gradually add milk until desired consistency; mix until smooth. Drizzle over cooled cake.
Title: Pineapple Sheet Cake
Ingredients:
- 2 sugar
- 2 flour
- 1 baking soda
- 2 eggs
- 1/2 crushed pineapple
- 20 evaporated milk
- 1 margarine
- 1/2 sugar
- 1 vanilla
- 1 coconut
- 1/2
Instructions:
1. Mix 2 cups sugar, flour, and baking soda together in a large mixing bowl.
2. Add eggs, oil and pineapple and mix well.
3. Bake in a greased sheet cake pan at 350 for 25 to 30 minutes.
4. For icing, boil milk, margarine, sugar and vanilla for 5 to 6 minutes in a heavy pan. Add coconut and nuts if desired.
5. Spread on cake while icing is warm.
Title: Fresh Berry Cobbler
Ingredients:
- 1 sugar
- 1 1/2 cornstarch
- 6 berries
- 1 1/2 lemon rind
- 1 all-purpose flour
- 3/4 butter
- 1/3 milk
- 1
Instructions:
1. Combine 1/3 cup sugar and 1 1/2 tbsp cornstarch in a small bowl.
2. Combine berries, cornstarch mixture, and lemon rind in a large bowl until well blended.
3. Spoon berry mixture into lightly greased 2 quart baking dish.
4. Combine flour, cornmeal mix, and remaining 2/3 cup sugar in a medium bowl.
5. Stir in butter and milk until blended.
6. Gently spread batter evenly over beryy mixture.
7. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in center of topping comes out clean.
8. Increase baking time by 10 minutes if using frozen berries.
9. Serve warm.
Title: Buttery Cream Cheese Layer Coffeecake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1 baking powder
- 1 salt
- 3 Crisco shortening
- 5 eggs
- 1/2 butter
- 1 cream cheese
- 1 icing sugar
- 1 1/2 vanilla
Instructions:
1. Set oven to 350 degrees.
2. Grease a 13' x 9" baking pan.
3. in a bowl, combine flour, sugar, baking powder, salt; cut in the shortening with a pastry knife or food processor, until the mixture resembles coarse meal.
4. Mix in 3 of the eggs, and the melted butter; combine well.
5. Spread batter over bottom of prepared baking pan.
6. In a bowl, combine cream cheese, the 2 remaining eggs, the cofectioners sugar (reserve 2 Tbsp of confectioners sugar for sprinkling on top of cake), and the vanilla; pour the mixture over batter in the baking pan.
7. Bake for 15 minutes.
8. Remove from oven; sprinkle with the reserved 2 TBSP sugar over the top.
9. Return the cake to oven; bake for 30-35 minutes longer.
10. When done, the cake will still be moist in the center.
11. Cool slightly before serving.
Title: Supremely Easy Chocolate Mousse
Ingredients:
- 1 Cool Whip Lite
- 168 chocolate bars
- 42
Instructions:
1. Melt chocolate in a double boiler or carefully in the microwave.
2. Pour the melted chocolate into the cool whip.
3. Whisk gently until it is well combined.
4. Refrigerate for 1 hour.
5. Spoon into small dessert dishes and garnish with small chocolate piece.
Title: Strawberry Princess
Ingredients:
- 7 chocolate graham crackers
- 1/4 butter
- 1/4 margarine
- 1 salt
- 3 confectioners' sugar
- 1/4 powdered sugar
- 1/4 strawberry
- 9 powdered sugar
- 1 milk
Instructions:
1. DO FILLING. In a mixing bowl, cream butter and margarine until well-blended and smooth. Add salt, confectionery or powdered sugar and strawberry jam. Beat until fluffy. Add strawberries.
2. DO SANDWICH. Take one piece of Grahams. Spread 2 tablespoons of filling on it. Top with another piece of cracker.
3. DO ICING. Pour milk into confectionery or powdered sugar. Blend until thick.
4. GARNISH. Spread 1 teaspoon of icing evenly on top of each sandwich. Chill. Serve and enjoy.
Title: Vanilla Chip Dessert
Ingredients:
- 3 butter
- 1/2 brown sugar
- 3 white chocolate chips
- 12 cream cheese
- 16 sour cream
- 2
- 8
- 2
Instructions:
1. In large bowl, combine wafer crumbs, butter and brown sugar.
2. Press onto the bottom of a greased 13" x 9" baking dish.
3. Bake at 350 for 5-8 minutes or until lightly browned. Cool.
4. In microwave, melt white chipe at a about 1 minute, stir. Microwave additional 10 to 20 second intervals, stirring until smooth. Cool.
5. In large bowl, beat cream cheese and sour cream until smooth.
6. Add melted chips; beat well.
7. Fold into whipped topping.
8. Pour over crust. Cover and refrigerate for 2 hours or until set.
9. Drizzle with chocolate topping if desired.
Title: Light Chocolate Cake
Ingredients:
- 1 eggs
- 2 flour
- 1/4 vanilla
- 1 baking powder
- 1 salt
- 1/2
- 1/4
Instructions:
1. Place the frosting (Yes, the frosting!) and eggs in mixer bowl. Mix at medium until combined.
2. Gradually add cocoa, flour, baking powder, and salt while continuing to mix. Scrape bowl as needed.
3. Add vanilla, scrape sides of bowl, and mix once more.
4. Coat a 6" x 10" (or 8" square) baking dish with floured baking spray.
5. Batter will be stiff. Pour and scrape it into the baking dish. Spread with a spatula.
6. Bake at 350 for 30 minutes.
7. Cool 20 to 30 minutes and serve warm with vanilla ice cream.
Title: QUAKER Oats Famous Oatmeal Cookies (Older Version)
Ingredients:
- 3/4 vegetable shortening
- 1 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1/4 water
- 1 vanilla
- 3 Quaker Oats
- 1 all-purpose flour
- 1 salt
- 1/2 baking soda
Instructions:
1. (Heat oven to 350 degrees).
2. Combine dry ingredients.
3. Beat together shortening, sugars, egg, water and vanilla until creamy.
4. Add combined dry ingredients; mix well.
5. Drop by rounded teaspoonfuls onto ungreased cookie sheet.
6. Bake 12-15 minutes.
7. Remove to wire rack; cool completely.
8. Store tightly covered.
9. *OPTIONAL: Add 1 c of any combination: raisins, chopped nuts, semisweet chocolate or flaked coconut.
10. **For larger cookies, drop by rounded tablespoonfuls, bake 12-14 minutes at 375 degrees.
Title: White Chocolate Orange Cake
Ingredients:
- 1 orange
- 2 flour
- 1 baking soda
- 1 salt
- 1/2 butter
- 1 granulated sugar
- 2 eggs
- 1/4 buttermilk
- 3/4 white chocolate chips
- 1 orange zest
- 1 orange marmalade
- 1/4 butter
- 2 confectioners' sugar
- 1 cream cheese
- 2 orange zest
Instructions:
1. Preheat oven to 350°F Line a 9 x 13-inch baking pan with parchment paper.
2. Using a Microplane zester, remove the zest from the orange. Set aside 1 tablespoon for the cake and leave the rest for the icing.
3. Juice the orange. Keep 1/4 cup for the cake and leave the rest for the icing.
4. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
5. In a large bowl, cream together the butter and sugar.
6. Add the eggs, one at a time, beating until combined.
7. Beat in 1/4 cup orange juice and the buttermilk or sour milk (see Note).
8. Add the dry ingredients to the wet ingredients.
9. Beat for 3 minutes on medium speed.
10. Fold in the orange zest (reserve the remaining zest for the icing).
11. Pour the batter into the prepared baking pan.
12. Sprinkle the white chocolate chips on top of the batter.
13. If they do not sink in, tap pan gently once on the counter.
14. Bake for 20 to 25 minutes until lightly browned and cake tests done in center.
15. Glaze:
16. While cake is baking, melt the orange marmalade and butter in the microwave about for 45 seconds.
17. Stir to combine.
18. Brush the glaze over the top of the warm cake as soon as it comes out of the oven.
19. Then let cake cool on a rack to room temperature before adding icing.
20. Icing:
21. Combine the confectioners' sugar with the cream cheese and about 1 teaspoon of orange juice until smooth.
22. Add a little more juice or milk if too stiff.
23. Mix in the remaining orange zest.
24. Scrape into a zip-top bag, press out the air, and seal.
25. Cut a small corner from the bottom of the bag and drizzle the icing over the top of the cooled orange cake in a zig-zag pattern.
26. Note: You can easily make sour milk: Measure 1 tablespoon of lemon juice or distilled vinegar into a 1 cup measure, then add enough milk to make 1 cup. Plain yogurt may also be substituted for the buttermilk or sour milk.