lumicero/recipes-ing2inst huggingface dataset:
Title: Flourless Chocolate Heart Cake
Ingredients:
- 1 unsalted butter
- 3 eggs
- 1/2 - 3/4 granulated sugar
- 1 salt
- 1/4 - 1/2 heavy cream
- 1 bittersweet chocolate
- 2
- 8
Instructions:
1. Preheat oven to 375.
2. Butter two 8-inch heart shaped pans. Coat the pans with cocoa powder.
3. Separate the eggs into two bowls.
4. Add sugar to the bowl with the yolks and beat well.
5. Sift in the cocoa powder. Beat together. Add enough milk to get it smooth but not runny.
6. Beat egg whites with a pinch of salt until stiff.
7. Take a small quantity and stir into the chocolate mixture. Gently fold in the rest.
8. Pour into the prepared cake pans.
9. Bake 20-30 minutes. Let cool.
10. In a saucepan, boil 1/2 cup and 3 tablespoons of heavy cream.
11. Remove from the stove and add the chocolate. Stir well.
12. Whip in the rest of the cream into soft peaks then fold into the chocolate mixture.
13. Put the mousse between the two stacked flourless chocolate heart cakes and on the top.
14. Keep refrigerated.
Title: Easy Chocolate Eclair " Ring Shaped " Dessert Cake
Ingredients:
- 1 water
- 1/2 butter
- 1 flour
- 1/4 salt
- 4 eggs
- 2 French vanilla instant pudding
- 2 1/2 milk
- 1 Cool Whip
- 1/2
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. On a cookie sheet grease and flour a circle
3. approx 7 inches.
4. In a sauce pan, over high heat mix Water and Butter until boiling. Turn burner to Low and add Flour and Salt. Mix fast with a wooden spoon until dough leaves the sides of the pan.
5. Transfer dough to a large bowl and mix with an electric beaters at Medium speed. Add eggs, one at a time. Beat until dough is smooth and slimy.
6. Drop tablespoons of dough onto the cookie sheet to form a circle with an open center. Bake for 45 minutes. After 45 minutes turn oven off and leave in the oven for an additional 20 minutes.
7. Put on a wire rack to cool. Once cool carefully cut in half (like a cream puff).
8. For the Filling, mix BOTH packages Instant French Vanilla pudding with the 2 1/2 cups milk. Mix with an electric beater on Low for 1 - 2 minutes. Once pudding has set up, add Cool Whip and Almond Extract and fold in slowly until incorporated.
9. Take the top of the "ring" off and set to the side. Spread the filling evenly on the bottom "ring". Once you have distributed all the filling evenly across the bottom "ring" replace the top of the "ring".
10. For the frosting, make the Chocolate Fudge Frosting Mix as directed on the package and spread on the top of the ring. Let Frosting set up until ready to serve.
Title: Rich Blueberry Sour Cream Cake
Ingredients:
- 1/2 sweet butter
- 1 sugar
- 3 eggs
- 2 flour
- 1/2 salt
- 1 baking powder
- 1 baking soda
- 1 sour cream
- 1 vanilla extract
- 1/2 brown sugar
- 2 blueberries
Instructions:
1. Preheat oven to 325 degrees.
2. Generously grease a 9x13x2 pan.
3. Cream butter and sugar.
4. Add eggs, one at a time, beating well after each addition.
5. Sift dry ingredients together and gradually add egg mixture, alternating with sour cream and ending with flour mixture (this is the part I'm not understanding).
6. Stir in 1 cup blueberries, and add vanilla. Pour 1/2 of the batter in the pan and top with remaining cup of blueberries, sprinkle with brown sugar.
7. Top off with remaining batter and bake for 45-50 minutes.
8. Cool in pan (on a rack) for 25-30 minutes.
Title: Chocolate Pudding Deluxe (For Pies Trifles, Etc)
Ingredients:
- 2 milk
- 1/2 sugar
- 3 1/2 cornstarch
- 2 eggs
- 2 butter
- 1/2 vanilla
- 2
- 1 1/2
Instructions:
1. Put milk in sauce pan. Add the cocoa, sugar, and cornstarch together, mix well add to the milk. Now add eggs. With a whisk, whisk till all is smooth and blended. Over medium heat, heat till a soft boil, add chocolate chips. Continue to stir for about another 2 minute or till nice and thick.
2. Take off the stove and add the vanilla and butter. Pour into small pudding dishes or bowl or pie crust or what ever you want.
Title: The Almost Anzac Biscuit
Ingredients:
- 12 butter
- 3/4 all-purpose flour
- 1/4 flax seed
- 1 sugar
- 1 coconut
- 1 rolled oats
- 1 honey
- 1 baking soda
- 1/4 salt
Instructions:
1. Heat oven to 350°F Line cookie sheet with parchment paper.
2. In a small sauce pan, melt butter over medium heat. Add honey and baking soda to the butter and stir well. Remove from heat and set aside.
3. Mix the flour, flax seed, oats, sugar, coconut and salt in a bowl.
4. Add the melted butter to the dry ingredients and stir to combine.
5. Roll dough into 12 balls and flatten with bottom of glass. Place on cookie sheet 2" apart.
6. Bake for 10-12 minutes or until golden brown. Remove from oven and cool on sheet for 5 minutes.
7. Remove to wire rack to cool completely.
Title: Elsie's Apple Dessert
Ingredients:
- 1 flour
- 1 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 1/4 salt
- 1 sugar
- 1/4 butter
- 1 egg
- 2 apples
- 1/2 pecans
Instructions:
1. Mix the flour, soda, cinnamon, nutmeg and salt together and set aside.
2. Cream together the sugar and butter.
3. Add in the egg, apples and nuts.
4. Pour into a greased 9x9 pan and bake at 350 for 35-40 minutes. Delicious with whipped cream or cinnamon ice cream.
Title: Donut Tiramisu
Ingredients:
- 16 sugar
- 3 mascarpone cheese
- 2 heavy cream
- 8 vanilla extract
- 1/2 boiling water
- 3 dark chocolate
- 1
- 1/4
Instructions:
1. In the bowl of a mixer fitted with whisk attachment, add the egg yolks and sugar and beat until pale yellow and thick (5 minutes), scraping down sides as necessary.
2. Add the mascarpone, heavy cream, 1 tablespoon almond liquor and vanilla. Beat until soft peaks form (6-8 minutes). Set aside.
3. Add the boiling water to a medium bowl and stir in espresso powder. Allow to cool slightly. Stir in 2 tablespoons almond liquor.
4. Have ready 4 martini glasses.
5. Add 4 donut holes to the espresso mixture and allow to soak 2 minutes, turning. Add one donut hole to each of the glasses. Top with 2-3 tablespoons cream mixture.
6. Add remaining donut holes to espresso and again allow to soak 2 minutes. Add 3 donuts to each glass and top with the remaining cream.
7. Refrigerate at least 2 hours. When ready to serve, sprinkle with grated chocolate.
Title: Carrot Muffins
Ingredients:
- 5 eggs
- 3/4 sugar
- 1 raw carrot
- 1/2 cinnamon
- 1 matzo meal
- 1/2 baking powder
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Beat egg whites until stiff.
3. Beat the egg yolks until thick and lemon colored. Add grated almonds and carrots to yolk mixture and mix well.
4. Add dry ingredients to yolk mixture and mix.
5. Fold whites into egg yolk mixture.
6. Spoon into muffin cups. Bake for 30 minutes.
Title: Easy and Tasty Strawberry Shortcake
Ingredients:
- 1 1/2 strawberries
- 3 sugar
- 2 all-purpose flour
- 2 baking powder
- 1/4 baking soda
- 2 sugar
- 3/4 salt
- 1 1/2 heavy cream
- 3 sugar
- 1 1/2 vanilla extract
- 1 lemon zest
Instructions:
1. Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
2. Preheat the oven to 400 degrees F.
3. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
4. Place a metal bowl and beaters in the freezer during shortcake cooking time.
5. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
6. Mix all whipped cream ingredients in the metal bowl with metal beaters about 1 1/2 to 2 minutes.
7. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
Title: Raspberry Cream Cheese Brownies
Ingredients:
- 1 cream cheese
- 1/3 sugar
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1 1/3 baking powder
- 1 salt
- 3/4 unsalted butter
- 16 sugar
- 8 eggs
- 1 vanilla extract
- 2 1/2
- 5
- 1
Instructions:
1. PREPARE FILLING Adjust oven rack to middle position and heat oven to 350°F Line 13- by 9-inch baking pan with foil, allowing excess to hang over pan edges. Grease foil. Process cream cheese, sugar, egg yolk, and vanilla in food processor until smooth.
2. MIX BATTER Combine flour, baking powder, and salt in bowl. Microwave butter and chocolate in large bowl, stirring occasionally, until smooth, 1 to 2 minutes. Whisk in ½ cup jam; let cool slightly. Add sugar, eggs, and vanilla to chocolate mixture, stirring until combined. Whisk in flour mixture until incorporated.
3. LAYER FILLING Microwave remaining jam until warm, about 30 seconds; stir until smooth. Scrape half of batter into prepared pan. Dollop filling over batter and spread into even layer. Dollop warm jam over filling and, using toothpick, swirl jam through filling. Spread remaining batter evenly over filling.
4. BAKE BROWNIES Bake until toothpick inserted in center comes out with few wet crumbs attached, 50 to 60 minutes. Cool in pan on wire rack for at least 2 hours. Using foil overhang, lift brownies from pan and cut into 1½-inch squares. Serve. (Brownies can be refrigerated in airtight container for 2 days.).
Title: Date Pudding With Toffee Sauce (Sticky Toffee Pudding)
Ingredients:
- 2 dates
- 1 water
- 1 baking soda
- 1 1/3 all-purpose flour
- 1 baking powder
- 1/2 ground allspice
- 1 salt
- 6 butter
- 3/4 brown sugar
- 2 eggs
- 1 vanilla extract
- 6 butter
- 1/2 brown sugar
- 1/2 heavy cream
- 2 dark rum
Instructions:
1. For the pudding: Preheat oven to 350 degrees and grease a squate 9 inch baking pan. In a small saucepan mix together dates and water, bring to a boil. Add baking soda and stir until the dates begin to break down and mixture thickens slightly, 1 to 2 minutes, set aside.
2. In a medium mixing bowl stir together flour, baking powder, allspice, and salt, set aside. In a large mixing bowl with an electric mixer on medium speed cream butter and sugar until fluffy. Beat in eggs and vanilla.
3. On low speed gradually add flour mixture alternating with date mixture and beat until combined. Pour batter into prepared pan and bake until toothpick comes out with a few moist crumbs attached, about 40 minutes. Let pudding cool in pan on a cooling rack for 10 minutes. Meanwhile make toffee sauce.
4. For the sauce: In a small saucepan mix together butter, sugar, and cream. Cook over medium heat stirring constantly, until sugar dissolves and mixture boils. Reduce heat to low and cook without stirring for 2 minutes. Remove from heat and stir in alchohol.
5. Cut pudding into squares and serve warm with sauce.
Title: Banana Split "cake"
Ingredients:
- 1 margarine
- 2 graham cracker crumbs
- 8 cream cheese
- 1 vanilla
- 2 powdered sugar
- 4 bananas
- 20 crushed pineapple
- 12 Cool Whip
- 1 peanuts
- 1 maraschino cherry
Instructions:
1. Melt 1 stick of margarine and mix with graham crackers; press on bottom of 13x9 baking pan (do not bake).
2. Beat 1 stick margarine, powdered sugar, cream cheese and vanilla; spread over crumb mixture.
3. On top of cream cheese mixture, place sliced bananas then crushed pineapple. Spread with Cool Whip, top with peanuts and maraschino cherries.
4. Refrigerate for a minimum of 4 hours before serving.
Title: Knafeh
Ingredients:
- 1 phyllo dough
- 2 cheese
- 1 - 1 1/2 butter
- 1/2 sugar
- 1 pine nuts
- 1/4 pistachios
- 1
- 1/4
- 2
Instructions:
1. Mix cheese, sugar, and orange blossom water together.
2. Chop knafeh dough with a sharp knife. Mix with 1 3/4 cups hot butter over low fire for 15 minutes, or until dough absorbs all the butter.
3. Mix 1/4 cup butter, knafeh coloring, and spread in a 17x12 inch pan. Sprinkle pine nuts evenly.
4. Spread 2/3 of the dough in the pan over the nuts and press well. Spread the cheese mixture over dough evenly. Cover with the rest of the dough and press well.
5. Bake at 400 degrees in a preheated oven for 30 minutes. (Place on lower rack).
6. Add thin attar. Flip the tray over in another tray of the same size. Return to the oven and bake for 10 more minutes.
7. Garnish with pistachios and serve hot!
Title: Rainbow Cake
Ingredients:
- 1 water
- 3
Instructions:
1. Follow cake mix directions to make batter.
2. Pour equal amounts of batter into three bowls.
3. Drop 2-4 drops of red food coloring in one bowl, 2-4 drops of yellow in the other, and 2-4 drops of blue food coloring in the last bowl.
4. Mix all the batters until well blended.
5. Pour the red batter into a 9"x9" baking pan, you may want to use the back of a spoon to spread it evenly.
6. Pour the yellow over the red, and carefully spread it evenly with a spoon, making sure you don't mix the two batters together too much.
7. Repeat step 6 for the blue batter.
8. Bake the cake according to the package's directions.
9. Enjoy your colorful cake!
Title: Papa's Oatmeal Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 dark brown sugar
- 1 sugar
- 2 eggs
- 2 vanilla extract
- 3/4 peanut butter
- 2 all-purpose flour
- 1 salt
- 1 baking soda
- 1 baking powder
- 3 old-fashioned oatmeal
- 2
Instructions:
1. I use my stand mixer for these cookies, as it's difficult for me to get the batter light and fluffy enough just using a bowl and a spoon.
2. Preheat the oven to 350 degrees F. I use 2 shiny 14x17 cookie sheets and a cookie scoop that's about 1 1/2 inches across. There's plenty of butter in the recipe, so you shouldn't need to grease the cookie sheets.
3. In a medium bowl, wisk together the flour, salt, baking soda, and baking powder. Set aside.
4. In the large bowl of a stand mixer, add the butter, brown sugar, and sugar. Blend at low to medium speed until well combined. Add the eggs and vanilla. Blend on low until combined. Now blend on medium to high speed until batter is light and fluffy (usually about 30 seconds for me). Make sure you get to "Light and Fluffy"!
5. Add the peanut butter to the batter, starting on low speed and increasing until it gets back to light and fluffy.
6. Add the dry ingredients, blending at low speed until all the flour is incorporated.
7. Add the oatmeal, blending at low speed until the oatmeal is well distributed.
8. Add the chocolate chips, blending at low speed until chips are well distributed.
9. Remove the batter from the mixer. Using the cookie scoop, scoop out batter and drop onto cookie sheets, spacing about every 3 inches. You don't need to flatten the cookies, as they will spread in the oven.
10. Bake one cookie sheet at a time in the center of the preheated oven. Bake for 13 minutes, or until the cookies have spread to about 3 inches and the tops are a light brown.
11. Allow the cookies to cool on the cookie sheet for 5 minutes, then using a spatula "move" them around a little on the cookie sheet, this will keep them from sticking to the pan. Allow the cookies to cool, or eat them warm. Enjoy!
Title: Apple-Cranberry Strudel (German)
Ingredients:
- 6 apples
- 1/2 cranberries
- 1 lemon rind
- 3/4 sugar
- 2 cinnamon
- 1/2 clove
- 1/2 nutmeg
- 1/4 flour
- 1/2 walnuts
- 8 phyllo pastry sheets
- 2 butter
- 1
Instructions:
1. Preheat oven to 400°F.
2. In a large bowl, mix together apples, cranberries, lemon rind, sugar, cinnamon, cloves, nutmeg, flour and walnuts; set aside.
3. In a small saucepan, melt 1 1/2 cups butter.
4. In a medium skillet, melt 1/2 cup butter. Stir and cook bread crumbs with butter until lightly browned. Remove from heat.
5. Place one phyllo leaf on a dry kitchen towel and brush with melted butter. Sprinkle with bread crumb mixture.
6. Place a second leaf on top of first phyllo leaf, brush with butter and sprinkle with crumb mixture. Repeat until five leaves have been used.
7. Mound approximately 1 cup of the filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border. Do not mound too thick, as the filling will spill out the ends of the phyllo once rolled up.
8. Lift towel, using it to roll leaves over apples in a jelly roll fashion.
9. Carefully place strudel on a large cookie sheet with raised sides, allowing space for five more strudels.
10. Brush top of strudel with butter and sprinkle with bread crumbs.
11. Repeat entire procedure for remaining five strudels.
12. Bake strudels for 20-25 minutes or until lightly browned.
13. Allow to cool for at least two hours. Cut each strudel into halves or thirds and serve.
Title: That Fabulous Tahini Cookie!
Ingredients:
- 2 tahini
- 3 honey
- 1 salt
- 3 sunflower seeds
- 8 oatmeal
Instructions:
1. Combine oatmeal, sunflower seeds, and salt. Mix with remaining ingredients.
2. Form crabcake-like patties and place on a greased pan.
3. Bake about 10 minutes, or until brown around the edges and soft in the center.
Title: Orange Marmalade Cake
Ingredients:
- 1 Crisco shortening
- 1 sugar
- 5 eggs
- 1 vanilla
- 1 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 3/4 marmalade
- 1/2 orange marmalade
- 2 water
Instructions:
1. Preheat oven to 350°F Grease an 8 or 9-inch baking dish. Line with parchment paper, overlapping on 2 sides for easy removal from pan.
2. Beat shortening and sugar until light. Add eggs one at a time, beating well after each addition. Add vanilla. Add flour and baking powder. Beat in marmalade, just until combined. Place batter in prepared baking dish.
3. Bake in preheat oven for 40 minutes or until a toothpick inserted in center of cake comes out clean.
4. GLAZE:.
5. Heat marmalade and water in a small saucepan. Brush on warm cake. Serve warm or at room temperature. If the cake is made ahead of time, just microwave for 1 minute to warm up.
Title: Premier White Brownies
Ingredients:
- 3 white chocolate baking squares
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 3/4 granulated sugar
- 2 eggs
- 2 water
- 1/8 butter
- 1/3
- 1/4
Instructions:
1. Microwave baking squares in medium, microwave-safe bowl on medium-high power for 1 minute; stir. Microwve at additional 10-20 second intervals, stirring until smooth. Cool to room temperature.
2. Combine flour, baking powder, and salt in small bowl.
3. Combine sugar, eggs, water and almond extract in large bowl. Add melted baking squares and butter; stir until smooth. Gradually add flour mixture. Pour into greased 9x9-inch baking pan. Sprinkle with almonds on top.
4. Bake in preheated 350F for 25-30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Title: Melt in Your Mouth Blueberry Cake
Ingredients:
- 2 eggs
- 1 sugar
- 1/4 salt
- 1/2 shortening
- 1 vanilla
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/3 milk
- 1 1/2 blueberries
Instructions:
1. Beat egg whites until stiff. Add 1/2 cup of the sugar to keep them stiff.
2. Cream shorting; add salt and vanilla.
3. Add remaining sugar gradually.
4. Add unbeaten egg yolks and beat until light and creamy.
5. Add sifted dry ingredients alternately with milk.
6. Fold in beaten egg whites.
7. Fold in fresh blueberries (use a bit of the flour in recipe to roll the blueberries so they don't settle).
8. Turn into a greased 8 x 8-inch pan.
9. Sprinkle top with sugar.
10. Bake at 350 degrees for 50 to 60 minutes.
Title: Chocolate Butterscotch Cookies
Ingredients:
- 2/3 brown sugar
- 1/2 eggs
- 2 walnuts
- 1 pecans
- 1
- 1/2
Instructions:
1. *Heat oven to 375-degrees F. Place sheets of foil on countertop for cooling cookies.
2. *Combine 2/3 cup shortening and brown sugar in large bowl. Beat at medium speed with electric mixer until well blended. Beat in eggs.
3. *Add cake mix gradually at low speed. Mix until well blended. Stir in cereal, butterscotch chips, chocolate chunks, chocolate chips and nuts. Stir until well blended.
4. *Shape dough into 1 1/4-inch balls. Place 2 inches apart on ungreased baking sheet. Flatten slightly. Shape sides to form circle, if necessary.
5. *Bake for 7 to 9 minutes or until lightly browned around edges. 'DO NOT OVERBAKE'. Cool cookies 2 minutes on baking sheets. Remove cookies to foil to cool completely.
6. *ENJOY!
Title: Homemade Marshmallow Cream
Ingredients:
- 3 cream of tartar
- 1/4 granulated sugar
- 2 water
- 1/3 light corn syrup
- 3/4 granulated sugar
- 2/3 vanilla extract
- 1/2
Instructions:
1. In a glass or metal bowl, beat the egg whites and cream of tartar with electric beaters on high, until light and foamy.
2. With the mixer still running, gradually sprinkle in the 2 tablespoons of sugar. Continue beating until soft peaks form.
3. In a small saucepan, mix the water, corn syrup, and granulated sugar together. Cook over medium heat until it boils and comes to the firm ball stage (246 degrees). Do not overcook.
4. Drizzle the hot syrup into the egg whites with the mixer on low.
5. Turn the mixer to high, and beat for 5-6 minutes, or until the sauce is very fluffy and the consistency of marshmallow cream.
6. Beat in the extract.
7. Note: This cream is of the consistency that it can be piped as you would frosting.
Title: PEANUT BUTTER STRAWBERRY SHORTCAKE SKEWERS
Ingredients:
- 4 strawberries
- 8 marshmallows
- 8 peanut butter
- 4
Instructions:
1. Slice mini muffins in half and top with Betsy’s Best. Start with marshmallow at the base of the skewer and add muffin so the side with the Betsy’s best touches the marshmallow. Add strawberry and repeat so strawberry is last. Repeat with the rest of the skewers. Drizzle with chocolate sauce.
2. You can easily swap one of the other Betsy’s Best Nut or Seed Butter for this recipe, or alternate a different butter for each skewer. Different fruits, such as blackberries, pineapple, or bananas, offer a unique twist.
Title: Pb and Nanna Pudding
Ingredients:
- 24 peanut butter
- 1/2 instant vanilla pudding
- 3 milk
- 2 bananas
- 2 Cool Whip
Instructions:
1. Spread 12 Nilla wafers with 1/2 t each of peanut butter. Top with 12 additional Nilla wafers making sandwiches. You may need more or less of these depending on the size of your dish.
2. Lay sandwiches in bottom of a 2 quart casserole dish in a single layer.
3. Top with sliced banana's.
4. Whisk milk into pudding mix till sightly thick. Pour over banana's. Be careful to cover bananas completely with pudding.
5. Cool till set, top with Cool Whip and crushed wafers.
Title: Spiced Toffee Chippers
Ingredients:
- 1/2 dark brown sugar
- 1/4 ground ginger
- 1/4 cinnamon
- 1 shortening
- 1 dark brown sugar
- 1 egg
- 1 vanilla
- 2 baking soda
- 1 ground ginger
- 1 cinnamon
- 1 nutmeg
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F Line baking sheets with parchment paper.
2. TOPPING: Combine ingredients for topping in shallow dish, Reserve.
3. COOKIE: Beat shortening and brown sugar until well combined., Add egg and vanilla. Beat well. Add next 5 ingredients, mixing until incorporated. Mix in toffee bits.
4. Roll dough into 1-inch balls, don't flatten. Roll in topping. Place on prepared baking sheets, about 2-inches apart.
5. Bake in preheated oven for 12-14 minutes or until set. Serve at room temperature.
Title: Hazelnut Torte
Ingredients:
- 2 ground hazelnuts
- 1 1/2 sugar
- 4 baking powder
- 4 flour
- 8 eggs
Instructions:
1. Line the bottom of 2 round 9" cake pans with parchment paper.
2. Butter (or oil) and flour them, including the parchment paper on the bottoms.
3. Preheat the oven to 350°F.
4. Blend 1/2 of each- that's 1/2 of each- of the nuts, sugar, flour and baking powder in a food processor until the nuts are powdered and everything is well blended.
5. Add 4 of the eggs and process well.
6. Pour into one of the cake pans.
7. Wash and dry the food processor parts.
8. Repeat with the other half of the ingredients and the other cake pan.
9. Bake for 30 to 35 minutes, until a toothpick comes out clean. DO NOT jiggle the pans during baking.
10. Cool in the pans for 10 minutes and then remove them carefully to a rack to finish cooling.