lumicero/recipes-ing2inst huggingface dataset:
Title: Coconut Pecan Frosting
Ingredients:
- 1 evaporated milk
- 1 1/2 sugar
- 3/4 butter
- 4 vanilla
- 1 1/2 flaked coconut
- 7 pecans
- 1 1/2
Instructions:
1. Mix milk, sugar, butter, egg yolks and vanilla in a large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown.
2. Remove from heat and stir in coconut and pecans.
3. Cool to room temperature and of spreading consistency.
Title: Indian Pudding
Ingredients:
- 1 milk
- 1/3 molasses
- 1/3 brown sugar
- 1/2 cornmeal
- 1 salt
- 1 ground cinnamon
- 1 ground ginger
- 3 butter
- 1 milk
Instructions:
1. Mix scalded milk and molasses. Mix sugar, corn meal, salt, cinnamon, and ginger, and add to the scalded milk and molasses mixture.
2. Cook slowly, stirring constantly, about 5 minutes. Pour into a prepared baking dish and dot with butter.
3. Bake 1 hour in a 300 degrees F oven. Remove from oven, stir in one cup of milk, and bake for 2 hours longer.
4. Serve warm. (I usually top this with vanilla ice cream.).
Title: Super Simple Pineapple Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1 baking soda
- 1 salt
- 2 eggs
- 1 crushed pineapple
- 1/2 coconut flakes
- 1/2 brown sugar
- 1/4 margarine
- 1/4 sugar
- 1/8 milk
- 1/2 vanilla extract
Instructions:
1. Mix the dry ingredients for the cake.
2. Stir in the Eggs and Pineapple.
3. Pour the mixture into a 9x13 pan.
4. Sprinkle the Coconut and Brown Sugar over the top.
5. Bake at 350 degrees for 40 min--or until cake is slightly browned on top and passes the "toothpick test".
6. Once the cake is out of the oven, mix all of the syrup ingredients in a saucepan and bring to a boil.
7. Pour hot mixture over the warm cake.
8. Make sure you let the cake sit for a few minutes to let the syrup get completely absorbed before serving.
Title: Irish Creme Delights
Ingredients:
- 1/4 butter
- 1/4 shortening
- 1 sugar
- 1 instant espresso coffee powder
- 1/4 baking soda
- 1/4 cream of tartar
- 1/4 salt
- 1 egg
- 1 vanilla
- 1 3/4 all-purpose flour
- 1/4 sugar
- 2 ground cinnamon
Instructions:
1. Preheat oven to 375 degrees F. In a large bowl, combine butter and shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup sugar, the coffee liqueur, baking soda, cream of tartar, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
2. In a small bowl, combine the 1/4 cup sugar and the 2 teaspoons cinnamon. Shape dough into 1-inch balls. Roll balls in cinnamon-sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet.
3. Bake in the preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool.
4. Irish Creme Frosting: In a medium bowl, combine 3 tablespoons softened butter and 1 tablespoon coffee liqueur. Beat with an electric mixer on medium to high speed until combined. Gradually beat in 3 cups powdered sugar. Beat in enough half-and-half or whipping cream (1 to 3 tablespoons) to make a frosting of spreading consistency.
5. Spread Irish Creme Frosting over cookies. If desired, sprinkle with additional cinnamon.
6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Title: Chocolate and Almond Torte
Ingredients:
- 200 dark cooking chocolate
- 250 salt
- 6 caster sugar
- 1 pitted dates
- 125
- 250
Instructions:
1. Place almonds and chocolate into processor and whiz until tiny pieces.
2. Beat egg whites with salt until stiff; gradually add sugar until dissolved and mixture is glossy.
3. Fold in almonds, chocolate and dates.
4. Line base of 23cm springform and spoon in mixture.
5. Bake at 180C (fanforced) for 45 minutes.
6. Cool in pan in switched off oven with door open.
7. Turn out of pan, cover and refrigerate for at least 12 hours.
8. Dust with icing sugar and serve with whipped cream and berries.
Title: Italian Bread Dessert
Ingredients:
- 1 butter
- 2 margarine
- 1/2 apples
- 2 sugar
- 4 white wine
- 1 1/4 eggs
- 2 orange, rind of
- 1
Instructions:
1. Lightly grease a 5-cup deep casserole with the butter.
2. Arrange the apple rings in the bottom of the dish.
3. Sprinkle half of the sugar over the apples.
4. Pour the wine over the apples.
5. Add the bread slices, pushing them down with your hands to flatten them slightly.
6. Mix the cream with the eggs, the remaining sugar, and the orange rind and pour the mixture over the bread.
7. Set aside to soak for 30 minutes.
8. Transfer the dessert to an oven preheated to 350* and bake for 25 minutes, until golden and set.
9. Remove from the oven, set aside to cool slightly, and serve warm.
10. Enjoy!
Title: Stuffed Strawberries
Ingredients:
- 20 strawberries
- 3 cream cheese
- 2 walnuts
- 1 Splenda sugar substitute
- 1
Instructions:
1. Dice 2 stawberries, and set aside.
2. Cut a thin slice from each stem from each remaining strawberry forming a base.
3. Cut each strawberry into 4 wedges, point to base, but not through the base.
4. Beat cream cheese at medium speed until fluffy.
5. Stir in diced berries, nuts, and spendla.
6. Spoon 1 teaspoon mixture into each berry.
7. Serve.
Title: Sticky Chargrilled Pineapple
Ingredients:
- 2 pineapple
- 2/3 maple syrup
- 1 brown sugar
- 1 cinnamon
Instructions:
1. Cut pineapple into 2 cm thick wedges.
2. Combine syrup, sugar and cinnamon.
3. Pour over pineapple, let stand 10 minutes.
4. Heat BBQ grill on medium heat.
5. Cook 3 minutes each side or till golden.
6. Serve with cream.
Title: Sour Cream Coffee Cake
Ingredients:
- 1 butter
- 2 3/4 sugar
- 4 eggs
- 2 vanilla extract
- 3 all-purpose flour
- 1 baking soda
- 1 salt
- 2 sour cream
- 2 ground cinnamon
- 3/4 pecans
Instructions:
1. Preheat oven to 350°F. Grease a 10-inch tube pan; set aside.
2. In a large bowl, cream butter and 2 cups sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. Combine flour, baking soda and salt; add alternately with sour cream to the creamed butter mixture, beating just enough after each addition to keep batter smooth.
4. Combine cinnamon, nuts and remaining sugar in a separate bowl.
5. Spoon a third of batter into the prepared pan. sprinkle a third of the cinnamon mixture over batter in pan. Repeat layers two more times.
6. Bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.
Title: Biscuit Dough and Cherry Cobbler
Ingredients:
- 1 unsifted flour
- 2 baking powder
- 1/4 nutmeg
- 1/3 milk
- 1 sugar
- 1/4 salt
- 1/4 sugar
- 1 cornstarch
- 1/2 butter
- 1 lemon juice
- 1 cinnamon
- 1
- 3
- 1/4
- 1
Instructions:
1. Biscuit Dough For Cobbler: Stir together flour, sugar, baking powder, salt and nutmeg.
2. Stir in corn oil.
3. Add milk and mix well.
4. Cherry Cobbler: Drain cherries reserving 3/4 CUP juice.
5. In small saucepan, mix together juice, sugar and cornstarch.
6. Cook over medium heat, stirring constantly until mixture comes to a boil and boils one minute.
7. Stir in margarine, lemon juice and food coloring.
8. Remove from heat.
9. Add cherries.
10. Pour hot cherry mixture into 10x6x2" baking dish.
11. Then, drop biscuit dough by teaspoonfuls onto hot cherry mixture.
12. Bake in 400F oven for 20 to 30 minutes or until biscuit dough is golden.
13. Makes 6 servings.
Title: Mrs. Wagners Chocolate Cake
Ingredients:
- 2 flour
- 2 sugar
- 1/2 cocoa powder
- 2 baking soda
- 1 baking powder
- 1/2 eggs
- 2 boiling water
- 1 milk
- 1
Instructions:
1. Mix all dry ingredients in a large bowl and make a "well" (indentation) in the center.
2. Pour the oil and hot water into the dry ingredients and mix to incorporate.
3. Mix milk & eggs together in a separate bowl, then combine with the other ingredients.
4. NOTE: The cake batter is more liquid than the batter from a box mix.
5. Pour batter into a greased & floured cake pan (oblong, or two round pans) and bake 350 degrees for 30-40 minutes.
Title: Death by Chocolate
Ingredients:
- 1/2 cold water
- 1/2 baking soda
- 2 butter
- 2/3 eggs
- 2 flour
- 2 1/2 buttermilk
- 3/4 sugar
- 1 1/2 vanilla
- 1 Kahlua
- 2 heavy whipping cream
- 1/3
- 3
- 2
Instructions:
1. Preheat oven to 350°F
2. Mix together water, cocoa & baking soda. Set aside.
3. Cream together butter & sugar. Beat in eggs Add flour, milk, & cocoa mixture. Add vanilla & mix well.
4. Bake in greased & floured 9x13” cake pan 30 minute
5. With fork, puncture top of baked cake and drizzle with kahlua.
6. Cover with saran wrap & rest overnight.
7. Prepare mousse according to package directions.
8. Crumble cake into large pieces. Finely chop Skor bars. Whip cream.
9. In a large glass trifle dish, layer cake, mousse, whipped cream, and Skor bars (in that order). Repeat.
10. Refrigerate (best served a day or two after making).
11. making.
Title: Maxine's Dump Cake
Ingredients:
- 10 1/4 vanilla instant pudding mix
- 3 1/2 eggs
- 4 sour cream
- 1/2 water
- 1 chocolate chips
- 3/4 walnuts
- 1
Instructions:
1. Here's the best part:.
2. throw it all in a mixing bowl and mix away -- until good and smooth of course.
3. Pour into a greased and floured (I use Pam for baking) bundt pan.
4. Bake at 350 for 50-60 minutes, until knife or toothpick inserted comes out clean.
5. NOTE: For a dark coated bundt pan, bake at 325.
6. Let cool in bundt pan approx 5 minutes, and turn onto cake plate.
7. Optional: After cake has completly cooled, dust with sifted powdered sugar.
Title: Cinnamon Balls
Ingredients:
- 1 1/2 ground cinnamon
- 1/2 confectioners' sugar
- 1
- 2
- 1/2
Instructions:
1. Mix the almonds, sugar and cinnamon together in a medium bowl.
2. Whisk the egg whites in a separate bowl until they begin to stiffen.
3. Fold whisked egg whites into the dry mixture until the combination is fairly firm.
4. Use your hands to roll the mixture into pecan-sized balls and place these onto a greased baking sheet.
5. Bake for about 15 minutes at 350 degrees F.
6. Remove from oven and use a metal spatula to separate the balls from the baking sheet before they cool too much.
7. Once the cinnamon balls are completely cooled, gently roll each ball in confectioner's sugar until it is completely coated in sugar.
Title: Coffee and Cocoa - Mocha Biscuits
Ingredients:
- 1/2 butter
- 1 instant coffee
- 2 1/2 flour
- 2 baking powder
- 5 sugar
- 2 cocoa powder
- 1 salt
Instructions:
1. Cream butter and sugar together really well in a bowl.
2. Sift dry ingredients together in another bowl.
3. Add sifted dry ingredients
4. Add 2 tbsp warm coffee.
5. Knead well and then form into balls.
6. Bake in a moderate oven.
7. Remove from oven.
8. Allow to cool completely before serving.
Title: Twinkie Sushi
Ingredients:
- 3 dried mango
- 2
Instructions:
1. Slice Twinkies into pieces about an inch tall.
2. Slice fruit rollups in strips to be long enough and wide enough to wrap around the Twinkie pieces.
3. Place dried fruits and candies into the cream filling.
4. Place Twinkie rolls on a plate or in a Bento box.
5. Garnish with strips of dried mango to resemble pickled ginger if you wish.
6. Serve with chopsticks.
Title: Giant Chewy Peanut Butter Cookies
Ingredients:
- 1 unsalted butter
- 1 sugar
- 1 dark brown sugar
- 2 eggs
- 2 vanilla
- 1 crunchy peanut butter
- 2 1/2 flour
- 1 baking powder
- 1/2 salt
- 1 unsalted dry roasted peanuts
Instructions:
1. In large bowl, whisk melted butter and both sugars.
2. Whisk in eggs and vanilla til blended.
3. Stir in peanut butter.
4. In smaller bowl, whisk flour, baking powder and salt.
5. Stir into butter mixture.
6. Stir in peanuts.
7. With a 1/4 cup measuring cup, scoop out dough, shape into balls. Makes 24 - 4" cookies.
8. Place on parchment lined cookie sheets 2" apart.
9. Flatten gently into 3" rounds.
10. Bake in 375° oven for 12-14 minutes. Til light golden brown around edges but still slightly soft.
11. Slide parchment paper onto wire rack to cool.
12. Make criss-cross fork indentations on top of cookies for a more traditional look.
Title: Southern Cream Cheese Frosting
Ingredients:
- 8 Philadelphia Cream Cheese
- 3 1/2 confectioners' sugar
- 1/2 butter
- 1 vanilla flavoring
Instructions:
1. Cream butter and cream cheese together.
2. Mix all together until desired creaminess.
3. frost cake.
Title: Chocolate Buttermilk Squares
Ingredients:
- 1 3/4 flour
- 3/4 sugar
- 1 baking soda
- 1 salt
- 1/4 buttermilk
- 1 butter
- 1/2 vanilla
- 2
Instructions:
1. Preheat oven to 350°. Grease an 8-inch baking pan.
2. Combine flour, cocoa, sugar, baking soda and salt. Stir in buttermilk, melted butter and vanilla until just combined.
3. Scrape into prepared pan and bake for approx 35 minutes.
4. Let cake cool in pan for about 10 minutes and then invert onto wire rack (turn right side up) for it to cool completely.
5. Cut into large squares and wrap tightly in plastic wrap (or tightly sealed container).
6. Store in refrigerator.
Title: Pecan Bourbon Cake
Ingredients:
- 1 unsalted butter
- 2 sugar
- 6 eggs
- 3 all-purpose flour
- 1 baking powder
- 1/4 salt
- 2 Bourbon
- 1/4 Bourbon
- 3 Bourbon
- pecans
Instructions:
1. Adjust the oven racks so that a pan of water will fit on the lowest rack and the cake can sit on a rack just above it and preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan and set aside.
2. In the bowl of a mixer with a paddle attachment, cream together the butter and sugar. Add the eggs, 1 at a time, beating well after each addition.
3. Sift the flour, baking powder, and salt into a clean bowl. With the mixer on low, gradually add the flour mixture to the butter mixture, alternately with the 2 tablespoons of bourbon.
4. Fold the nuts into the batter and pour the mixture into the prepared pan.
5. Place a pan of water on the lowest oven rack and bake the cake on the rack just above the water for 1 hour and 10 minutes, or until a toothpick inserted into the center, comes out clean.
6. Cool the cake on a wire rack for 15 to 20 minutes. Remove from the pan and allow cake to cool completely.
7. While cake is cooling, soak enough cheesecloth to wrap around the cake in 1/4 cup bourbon. When the cake has cooled, wrap the cheesecloth around the cake, wrap the entire cake with plastic wrap, and store in the refrigerator.
8. This cake is best if allowed to sit in the refrigerator for 1 to 2 weeks, rewetting the cheesecloth with bourbon as needed.
9. I recommend rewetting the cheesecloth every 2 to 3 days, or as it dries out.
10. Serve with sweetened whipped cream.
Title: Single Serving Microwave Cake
Ingredients:
- 1/4 butter
- 1/4 sugar
- 1/3 flour
- 1 egg
Instructions:
1. Melt the butter about half wasy, just so it's really easy to stir.
2. Add the sugar and mix together.
3. then add the egg and beat inches.
4. Add the flour and jelly or whatever you chose and blend together.
5. microwave for 1 minute 30 seconds.
Title: Rich Chocolate and Cheesecake Brownies
Ingredients:
- 1 cream cheese
- 1 butter
- 2 cornstarch
- 1 sweetened condensed milk
- 1 egg
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees. Line a 9x13 inch baking pan with foil, smooth foil out as much as possible,then grease well.
2. Mix the brownies as your package directs. Pour the brownie mix into the baking pan and spread evenly.
3. In a mixing bowl, beat the cream cheese, butter and cornstarch until smooth. Gradually add the sweetened condensed milk, egg and vanilla. Mix until all is incorporated.
4. Pour cream cheese mixture over brownie batter to make an even layer.
5. Bake for 45 minutes, until top has begun to slightly brown.
6. Once cool, spread with chocolate frosting. Store in refrigerator.
Title: Almond Snowballs
Ingredients:
- 1 icing sugar
- 3/4
- 1
Instructions:
1. Preheat oven to 160°C ( 325°F ).
2. Process ground almons in a food processor until a paste forms. This shoud take a couple of minutes. Use shorter bursts on the processor until completed.
3. Add icing sugar and eggwhite and process until combined and smooth consistency.
4. Roll 2 teaspoons of mixture at a time into balls. Then roll each ball into sifted icing sugar to coat thickly. (I make mine on the small side- will fit into a chocolate paper/foil wrapper after being cooked. You can make larger ones if you wish).
5. Place on baking trays lined with baking paper and bake for 10 minutes. They will puff up as they cook.
6. Cool on trays and then store in airtight containers.
Title: Chocolate Hazelnut Bars
Ingredients:
- 1 1/2 flour
- 1/2 brown sugar
- 1/4 salt
- 1/2 unsalted butter
- 1/2 flour
- 2 baking powder
- 1 salt
- 1/2 eggs
- 3 unsalted butter
- 1/3 pure vanilla extract
- 1 1/2 brown sugar
- 2 toasted hazelnuts
- 2 1/2 sweetened coconut
- 2
Instructions:
1. BASE.
2. Preheat oven to 350°.
3. Grease a 9x13 baking pan.
4. Stir together the flour with the brown sugar and salt.
5. Slowly stir in the butter and mix until crumbly.
6. Press mixture into the bottom of the pan.
7. Bake until golden, around 15 minutes.
8. Reduce heat to 325°.
9. TOPPING.
10. In a small bowl whisk together the cocoa with the flour, baking powder and salt.
11. In a large bowl whisk together eggs with the butter, vanilla and sugar.
12. Whisk in cocoa mixture and stir to well blended.
13. Stir in the nuts and coconut.
14. Pour over top of baked crust.
15. Shake a bit to level top.
16. Bake in oven until middle is firm, around 30 minutes.
17. Remove and cool in pan on a rack.
Title: Healthy Oatmeal Raisin Cookies
Ingredients:
- 1/4 Splenda granular
- 1/4 unsweetened applesauce
- 1 vanilla extract
- 1 salt
- 1/2 baking soda
- 1/2 ground cinnamon
- 1/4 allspice
- 1/2 whole wheat flour
- 1 old fashioned oats
- 1 raisins
- 1/4
- 1 1/2
- 1/2
Instructions:
1. Preheat Oven to 375°F
2. Add together the splenda, orange juice, egg white, dry milk powder, applesauce and vanilla extract in a large mixing bowl. Then mix well.
3. Add in salt, baking soda, ground cinnamon and all-spice. Then mix well.
4. Gradually add in the flour about one half cup at a time, mixing well each time.
5. Add in old fashioned oat gradually, mixing well.
6. Add in raisins to the mixture, ensuring that they are spread throughout evenly.
7. Add in chocolate chips, almonds, or other added ingredients while making sure that they spread evenly throughout the mixture. (Optional.).
8. With a teaspoon, spoon out mixture onto a non-stick cookie sheet about the size of a quarter.
9. Place in pre-heated oven and bake 8 to 10 minutes or until slightly brown on the bottom.
Title: Sugar Free Pudding Cookies
Ingredients:
- 1 sugar-free instant pudding mix
- 1 Bisquick
- 1/4 egg
- 1
Instructions:
1. Mix pudding and Bisquick.
2. Add oil and beaten egg.
3. Shape in balls and place on ungreased cookie sheet.
4. Push thumb into centre and add a dab of sugar-free jam OR criss cross with a fork.
5. Bake 350 5-8 minutes.
Title: Rolled Cherry Upside Down Cake
Ingredients:
- 1/4 butter
- 1 1/2 sugar
- 3 cherries
- 1 flour
- 4 eggs
- 3/4 sugar
- 3/4 cake flour
- 1/2 vanilla
- 1/8 salt
Instructions:
1. Preheat oven to 350°F.
2. Melt butter in a oblong shallow cake pan; add half the sugar and cover with cherries mixed with the remaining sugar and flour.
3. Set in oven to heat while preparing cake batter.
4. Beat egg whites stiffly and carefully fold in sugar and flour, which have been well mixed.
5. Add vanilla and salt; fold in egg yolks which have been beaten until light and lemon colored.
6. Spread cake batter over hot cherries and bake for 30 minutes or until cake springs back when gently pressed with fingertips.
7. Let cool one minute; turn out, upside down, on a waxed paper dusted with confectioners' sugar.
8. Roll up at once like a jelly roll.
9. Cool until just warm, slice and serve with a creamy custard sauce or whipped cream.
10. This dessert does not improve with standing.
Title: Butterscotch Cookies (No Bake)
Ingredients:
- 3 pecans
- 1 walnuts
- 3
- 1/2
Instructions:
1. Heat and stir peanut butter in large saucepan on medium until hot.
2. Add butterscotch chips; stir until melted.
3. Remove from heat.
4. Add cereal and pecans.
5. Stir until well coated.
6. Drop by rounded tablespoonfuls into mounds onto waxed paper.
7. Let stand until firm.
8. Company’s Coming Home for the Holidays.
Title: Grilled Pineapple With Coconut Sorbet
Ingredients:
- 6 dried shredded coconut
- 6 fresh pineapple
- 1 honey
- 1 1/2
Instructions:
1. Heat grill or stove top grill pan.
2. Spread coconut into a single layer onto a microwave-safe plate,and microwave on high, tossing until lightly browned with some white shreds (cook at 30 second intervals).
3. Brush pineapple with honey and grill until lightly charred and tender (about 3-4 minutes per side.).
4. To Serve: Top each slice of pineapple with sorbet and sprinkle with toasted coconut.
Title: Double Chocolate Candy Cane Cookies
Ingredients:
- 8 cream cheese
- 1/2 butter
- 1 sugar
- 2 vanilla
- 2 1/2 flour
- 1/2 baking soda
- 4 white chocolate chips
- 6
- 12
Instructions:
1. Beat cream cheese, butter, sugar and vanilla in large bowl. (Electric mixer can be used).
2. Add flour and baking soda, mix well.
3. Blend in chocolate.
4. Drop by tablespoon and shape into a 3" long rope. Place on a cookie sheet and bend top.
5. Bake 10 minutes at 350, or until lightly browned. Cool 5 minutes on the pan before removing. Cool completely.
6. Microwave white chocolate and then drizzle over the cookies. Sprinkle with crushed mints and let set.
Title: Double Decker Cake
Ingredients:
- 6 sugar
- 1 butter
- 1 self rising flour
- 3/4 cocoa powder
- 1 1/2 milk
- 2 sugar
- 1 white vinegar
- 6 butter
- 1 icing sugar
- 1 cocoa powder
- 1 milk
- 2
- 6
- 3
- 1/2
Instructions:
1. Method.
2. Preheat oven to 180 deg Celsius.
3. Grease and flour a 28 cm round cake tin.
4. For the chocolate cake base: Beat egg yolks with vanilla for 5 mins and add sugar and butter and wisk till smooth. Add flour and cocoa pdr and mix with a wodden spatula. You may add all or part of the one cup milk depending on the consistancy of the batter. Pour into the tin and bake @ 180 deg c for bt 40 minutes.
5. For the white cake: Beat the eggwhites for 5 mins add sugar, vinegar and vanilla and beat for 2 mins until soft peaks form. Pour over the white cake mix on top of the chocolate cake and again bake for another 30 mins until top is golden brown. leave to cool.
6. For Topping Sauce: In a pan heat all ingredients together stirring contnuously for 5 minutes pour this hot sauce over the cake and serve.
Title: Date Pie
Ingredients:
- 1 dates
- 1 milk
- 1/2 sugar
- 1 flour
- 1/8 salt
- 1 egg
- 1
Instructions:
1. Cut dates in quarters, remove pits.
2. Just barely cover with water and simmer until tender.
3. Drain off any excess water.
4. Mix egg, milk, sugar, salt and flour together well; add to dates.
5. Cook until thick, pour into baked shell and cool in refrigerator.
6. When ready to serve, garnish with whipped cream.
Title: Homemade Sprinkles
Ingredients:
- 1 water
- 1 powdered sugar
- 2
- 1/4
Instructions:
1. In a medium bowl, beat the egg white and water until frothy with an electric mixer, about 20 seconds. Then slowly beat in the powdered sugar until smooth.
2. Stir in the almond extract and a few drops of food coloring.
3. Line 3 rimmed baking sheets with parchment. Transfer the confectioners’ sugar mixture to a pastry bag fitted with a #4 pastry tip. Pipe the batter out into lines to cover all three sheets. Do not let the lines touch one another.
4. Let the sheets stand at room temperature, uncovered, until the lines are completely dry, about 12 hours.
5. Using the tip of a sharp paring knife, pick the lines off the parchment paper. The pieces will break off into long and short pieces. Once you’ve loosened the lines from the entire sheet, carefully break the sprinkles down even further with your fingers. Use immediately or store in an air-tight container for up to 2 weeks.