lumicero/recipes-ing2inst huggingface dataset:
Title: Cherry Pound Cake
Ingredients:
- 1 1/4 butter
- 2 3/4 sugar
- 5 eggs
- 1 flour
- 3 baking powder
- 1 salt
- 1/4 evaporated milk
- 1 maraschino cherries
- 2 icing sugar
Instructions:
1. Beat butter, sugar, eggs and extract in large bowl on low speed of electronic mixer until blended, then on high speed 5 minutes until light and fluffy.
2. Combine flour, baking powder and salt.
3. Add dry ingredients alternately with evaporated milk to creamed mixture,mixing lightly after each addition.
4. Fold in cherries.
5. Turn batter into greased and floured bundt or tube pan.
6. Bake at 350° for 55 minutes.
7. Cover loosely with foil, shiny side out; continue baking 15-20 minutes, until toothpick inserted in center comes out clean.
8. Let cool in pan for 5 minutes; invert cake onto rack and let cool completely.
9. Sprinkle with icing sugar to finish.
Title: Chocolate Peanut Butter Pretzel Bites
Ingredients:
- 1 peanut butter
- 2 butter
- 1/2 margarine
- 3/4 powdered sugar
- 1 brown sugar
- 1
Instructions:
1. Combine peanut butter and softened butter in a large bowl.
2. Stir until combined.
3. Add sugars and stir.
4. Using a teaspoon scoop out filling and roll into balls, if it sticks to your fingers add more sugar or better yet put in fridge for 10-15 minute.
5. Scoop all filling with tsp again and roll into balls, set on cookie sheet.
6. Sandwich filling between two pretzels.
7. Set sheet in freezer for 30 minute.
8. Meanwhile using a double boiler melt chocolate or boil water in a medium sized pot, turn off heat and place a glass bowl over the top of the pot, let the steam melt the chocolate.
9. Stir occasionally until completely melted.
10. Remove bites from freezer and dip in halfway into chocolate, set on cookie sheet.
11. Let chocolate set or put back in freezer for 10 minute.
12. Store in refrigerator until serving time.
Title: Deep-Dish Pear Raisin Pie for One
Ingredients:
- 1 pear
- 1 raisins
- 1 brown sugar
- 1/2 flour
- 1/8 cinnamon
- 1/2 lemon juice
Instructions:
1. In bowl mix well pear, raisins, sugar, flour, cinnamon and lemon juice. Turn into greased 10-ounce baking cup.
2. Cover with pastry circle or sprinkle on preferred topping.
3. Bake in preheated 375 degrees F oven 30 to 35 minutes or until crust is golden.
4. Serve warm or cool with whipped cream or ice cream.
5. PASTRY:.
6. Cut 1 tablespoon shortening into 3 tablespoons flour and dash of salt. With fork stir in 1 teaspoon cold water. Gather in ball. Roll out floured surface to 5 1/2- inch circle. Place over fruit in baking cup; crimp edges and cut slits in crust.
7. GRANOLA TOPPING:.
8. Mix well 2 tablespoons granola and 1 1/2 teaspoons softened butter or margarine.
9. CEREAL TOPPING:.
10. Mix well 2 tablespoons crushed cereal flakes, 1 1/2 teaspoons sugar and 1 1/2 teaspoons butter or margarine.
Title: Arroz Con Leche Cupcakes
Ingredients:
- 1 cooked brown rice
- 1 2% low-fat milk
- 1 sweetened condensed milk
- 1/3 canola oil
- 2 flour
- 1/2 sugar
- 2 baking powder
- 1 baking soda
- 1/2 ground cinnamon
- 1/4 ground cloves
- 1 eggs
- 2 water
- 3
Instructions:
1. Preheat oven to 350°F
2. In a blender combine brown rice, low-fat milk, sweetened condensed milk and oil. Puree until smooth.
3. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, cloves and orange peel powder. Make a well in the center of the dry ingredients and add rice mixture, eggs and water. Stir just until combined.
4. Fill cupcake holders with about 1/4 cup of batter.
5. Bake at 350F for 22-25 minutes.
6. Remove from oven and cool in pan for 3 minutes before transferring to a wire rack to cool completely.
Title: Boston Cream Pie Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 3 eggs
- 3 sugar
- 1 pure vanilla extract
- 1 sugar
- 2 cornstarch
- 1/4 cornstarch
- 2 salt
- 1/2 pure vanilla extract
- 1 heavy cream
- 1 light corn syrup
- 1/2
- 2/3
- 6
- 1
Instructions:
1. Preheat oven to 350 degrees. Butter and flour standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Warm milk and butter in a saucepan over low heat.
2. Beat eggs and sugar with a mixer on high speed until thick and pale, about 5 minutes. Beat in dry ingredients.
3. Bring milk and butter to a boil. With mixer on low speed, add milk mixture to batter, and beat until smooth. Add vanilla. Divide batter among muffin cups, filling each halfway. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.
4. Using a serrated knife, cut each in half horizontally. Spread 1 tablespoon vanilla cream on each cupcake bottom. Sandwich with top. Spoon glaze over each, and serve immediately.
5. For Vanilla Cream:
6. Whisk yolks until smooth. Mix sugar, cornstarch, and salt in a medium saucepan over medium heat. Add milk in a slow, steady stream. Cook, stirring, until mixture begins to bubble and thicken, about 5 minutes.
7. Pour 1/3 of milk mixture into yolks, whisking constantly. Return mixture to saucepan, and cook over medium heat, stirring often, until thick, 2 to 4 minutes. Stir in vanilla.
8. Pass vanilla cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate until cold, at least 1 hour, or up to 2 days.
9. For Chocolate Ganache Glaze:.
10. Bring cream to a boil in a small saucepan. Remove from heat, and add chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool, stirring often. Use immediately.
Title: Red Velvet Cake With Cream Cheese Icing
Ingredients:
- 1 all-purpose flour
- 3/4 cake flour
- 1/2 granulated sugar
- 1/3 brown sugar
- 1/4 salt
- 2 baking powder
- 1 baking soda
- 3/4 mayonnaise
- 3 vanilla extract
- 1 butter
- 1/2 buttermilk
- 3 butter
- 2 cream cheese
- 1/3 confectioners' sugar
- 1 vanilla extract
- 1
- 12
- 1
- 3/4
Instructions:
1. Preheat oven to 325 degrees F; grease and flour 3 (8 inch) or 2 (9 inch) round cake pans and set aside.
2. In a bowl, combine all-purpose flour, cake flour, sugar, brown sugar, cocoa, salt, baking powder, and baking soda, stirring to mix and set aside.
3. In large mixing bowl, combine mayonnaise and vanilla, mixing well.
4. Add butter and mix on lowest speed of an electric mixer until well blended.
5. In another bowl, combine egg yolks, food coloring, and buttermilk.
6. Add to butter mixture, alternately with flour mixture, at lowest speed, beginning and ending with flour mixture.
7. Increase mixer speed to medium and beat for 7 minutes and set aside.
8. Beat egg white to soft peaks at high speed with an electric mixer.
9. Fold egg white into batter by hand.
10. Divide batter among prepared cake pans.
11. Bake for 20-30 minutes, or until wooden pick inserted in the center of each layer comes out clean.
12. Let layers cool in pan for 10 minutes.
13. Invert onto cooling racks and let cool completely.
14. For frosting, in large mixing bowl, beat butter at medium speed with an electric mixer until smooth and creamy.
15. Add cream cheese, mixing well.
16. Add confectioners' sugar and vanilla.
17. Mix on low speed until creamy and smooth.
18. Frost layers of cooled cake with the frosting.
Title: Irish Kerry Cake (Zwt3)
Ingredients:
- 3/4 butter
- 1/2 granulated sugar
- 3 eggs
- 1 lemon, rind of
- 3 apples
- 1 1/2 cake flour
- 1/4 salt
- 1 1/2 baking powder
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, cream butter and sugar.
3. Beat in eggs, one at a time.
4. Stir in lemon rind and diced apples.
5. In a small bowl, sift together flour, salt and baking powder; fold into butter mixture until well blended.
6. Grease an 8x8x2 inch baking dish.
7. Pour batter into prepared baking dish.
8. Bake about 30 minutes or until golden, and cake tester, inserted in center, comes out clean.
9. Cool, cut and serve.
10. Nice served slightly warm with vanilla ice cream.
Title: Mennonite Soft White Cookies
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 1 buttermilk
- 4 all-purpose flour
- 4 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 2 butter
- 1/8 margarine
- 1/2 milk
- 1 1/2 - 2 vanilla
- 1/2 icing sugar
Instructions:
1. Cream shortening and sugar together.
2. Add eggs and vanilla, beat well.
3. Mix flour, baking powder, baking soda, and salt in a separate bowl.
4. Stir flour mixture, alternately with the buttermilk, into the creamed mixture, until it forms a soft ball. Add extra flour if necessary.
5. Cover and chill in the fridge for about 1 hour.
6. Roll out on a floured surface to about 1/4 inch thickness, cut into circles or desired shapes and place on cookie sheets.
7. Bake at 375 degrees F. for 9 minute.
8. Mix all icing ingredients until mixture is of spreading consistency. Make sure butter/margarine is softened before using. You can also add food colouring if desired!
9. When cookies are cool, ice with icing.
10. Sprinkle coconut on tops as desired.
Title: Walnut Overload, Four Layer Italian Cream Cake
Ingredients:
- 1/2 unsalted butter
- 1/2 olive oil
- 2 sugar
- 5 eggs
- 2 all-purpose flour
- 1 baking soda
- 1 buttermilk
- 1 vanilla
- 10 flaked coconut
- 3 walnuts
- 16 cream cheese
- 1 unsalted butter
- 2 powdered sugar
- 1 vanilla
- 2 1/4 walnuts
- 4 flaked coconut
Instructions:
1. Cake Directions:
2. Cream butter and oil. Add sugar, beat until mixture is smooth. Add egg yolks and beat.
3. Combine flour and baking soda: add to creamed mixture, alternately with buttermilk. Stir in vanilla, coconut, and walnuts. Stiffly beat egg whites in separate bowl and immediately fold into cake batter. Pour batter into four(4) well-greased 9 inch round baking pans and pat chunky mixture to where it is thicker toward the edges of the pans.
4. Bake at 300°F (149°C) until toothpick comes out clean (for around 50-55 minutes).
5. Cream Cheese Icing Directions:
6. Beat cream cheese until smooth. In separate bowl, combine sugar, very soft butter and vanilla; mix well. Add to cream cheese and beat until smooth. Cool each layer on cake racks. Put a dollop of icing on a large (12") plate before the first layer. Top each layer first with an ample amount of icing and then sprinkle 1/2 cup chopped walnuts. Frost sides with ample icing and then make a 1 inch icing skirt with remainder. (If icing is too thin to stay on the sided of the layers, cool both cake and icing in the refrigerator for about 30 minutes and try again.) Pat small amounts of the coconut into the sides and a little will naturally fall onto the skirt. Sprinkle the skirt with 1/4 cup chopped walnuts.
7. Store in refrigerator. With all the walnuts, it cuts easiest with a bread knife. Enjoy!
Title: Chris' Bananas Foster
Ingredients:
- 4 bananas
- 1/2 butter
- 1 brown sugar
- 1/4 white rum
- 1/2 vanilla ice cream
- 6
Instructions:
1. Cut bananas in half crosswise; cut each half in half lengthwise.
2. Melt butter in large skillet over medium-high heat; add brown sugar and cook; stiring constantly, 2-3 minutes.
3. Remove from heat and stir in liqueur and rum.
4. Add bananas to hot mixture.
5. Ignite the fumes from the liqueur and rum with a long kitchen match or igniter. Let Flames die down. BE CAREFUL.
6. Return skillet to heat and cook until bananas are soft and slightly curled.
7. Remove from heat.
8. Serve banana mixture immediately over vanilla ice cream.
Title: Maple Syrup and Cranberry Squares
Ingredients:
- 1 1/2 flour
- 1/4 brown sugar
- 1/2 butter
- 2/3 brown sugar
- 1 maple syrup
- 2 eggs
- 2 dark rum
- 2 flour
- 1/2 salt
- 1 pecans
- 1/4 walnuts
- dried cranberries
Instructions:
1. Preheat oven to 350°F.
2. Crust : Mix flour and brown sugar then incorporate butter until you have a gritty texture.
3. Press the preparation in a buttered pan of 23 cm x 33 cm (9 inch x 13 inch). Cook in oven 15 minutes or until crust is golden. Set aside.
4. Garnish : In a saucepan, bring to boil the brown sugar and maple syrup and let simmer 5 minutes.
5. Pour the liquid on the beaten eggs, constantly stirring. Add rum, flour and salt. Pour this mixture on the crust, then add nuts and cranberries.
6. Put back in oven for 20 minutes. Remove from the oven and let cool before to cut in squares.
Title: Pineapple Orange Upside-Down Cake
Ingredients:
- 1/2 butter
- 3 butter
- 1 mandarin orange sections
- 1 pineapple rings
- 1/3 light brown sugar
- 2/3 granulated sugar
- 2 eggs
- 1/2 vanilla extract
- 1 1/3 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/3 buttermilk
Instructions:
1. Preheat oven to 350 degrees.
2. Place 3 T butter in a 9 inch round cake pan.
3. Place pan in oven until butter is melted.
4. Drain oranges and pineapple slices on paper towels.
5. Arrange in bottom of pan.
6. Sprinkle with brown sugar.
7. In medium bowl, beat remaining ½ cup butter and sugar until creamy.
8. Add eggs and vanilla.
9. Stir in flour, baking powder and salt.
10. Stir in buttermilk.
11. Spread batter over fruit.
12. Bake 35 to 40 minutes, or until cake tester inserted in center comes out clean.
13. Let stand 5 minutes.
14. Run a knife around edge of cake.
15. Place a plate over cake and pan and invert.
16. Remove pan.
Title: Chocolate De Menthe Cake
Ingredients:
- 1 water
- 3 creme de menthe
- 1/3 Cool Whip Free
- 1 1/4
- 5
- 1
Instructions:
1. Prepare cake mix according to package directions except substitute 3 tablespoons Crème de Menthe for 3 tablespoons water.
2. Pour cake batter into 13x9 inch pan and bake according to package directions.
3. Cover a cookie sheet with foil and spray non-stick cooking spray lightly, set aside.
4. Remove cake pan from oven and while HOT, poke holes in cake with fork.
5. Turn cake out onto prepared cookie sheet.
6. Poke holes in cake with fork.
7. Slowly pour chocolate syrup over the top of cake.
8. Refrigerate.
9. Mix whipped topping with 2 tablespoons of crème de menthe and spread on a cooled cake.
Title: Lemon Vanilla Buttercream
Ingredients:
- 1 unsalted butter
- 6 -8 confectioners' sugar
- 1/4 milk
- 1 vanilla extract
- lemon
Instructions:
1. Place the butter in a large mixing bowl.
2. Add 4 cups of the sugar and then the milk, vanilla and lemon juice. On the medium speed of an electric mixer, beat until smooth and creamy, about 3-5 minutes.
3. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency.
4. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly (I used yellow).
5. Use and store the icing at room temperature because icing will set if chilled.
Title: Chocolate Beet Cake
Ingredients:
- 1 3/4 flour
- 1 1/2 baking soda
- 1/4 salt
- 1 beets
- 1 1/4 sugar
- 1 eggs
- 1/2 vanilla
- 3
- 1
- 3
- 1
Instructions:
1. Puree beets in blender.Place in lg. bowl; Add sugar, oil and 1/2 cup juice; mix on medium till well-combined.
2. Add eggs and vanilla blending well.
3. Add dry ingredients beating at least 2 minutes.
4. Add melted chocolate and mix well.
5. Pour into greased and lined 9x13 pan. Scatter chocolate chips evenly over the top.
6. Bake at 350° 30 to 35 minutes until tests done.
7. Cool to room temperature.
8. Frost or sift with powdered suagr.
Title: Red Velvet Cheesecake Swirl Brownies
Ingredients:
- 1/2 butter
- 2 sugar
- 1 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 1 1/2 salt
- 2/3 cream cheese
- 1/4 sugar
- 8 egg
- 1/3 vanilla extract
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Line an 8- or 9-inch baking pan with foil and lightly grease.
2. In a small heatproof bowl, melt the butter and chocolate chips in the microwave on high, stirring at 30 second intervals; set aside to cool for a few minutes.
3. In a large bowl, whisk together the 1 cup sugar, 2 eggs, 1 teaspoon vanilla extract and the red food coloring. Add the chocolate-butter mixture and stir until smooth (batter should be red). Add the flour and salt; stir until just combined and no streaks of dry ingredients remain.
4. Pour into prepared baking pan and spread into an even layer; set aside.
5. In a medium bowl, beat the cream cheese, 1/3 cup sugar, 1 egg and 1/2 teaspoon vanilla extract until smooth. Drop in dollops onto prepared brownie batter in pan. Using a butter knife, gently swirl to create a marbled effect.
6. Bake for 35-40 minutes, until brownies are set and the edges are lightly browned.
7. Cool in the pan on a rack completely before peeling off foil and cutting into squares.
8. Serve at room temperature or slightly chilled.
9. NOTE: Brownies can be refrigerated, covered, for several days.
Title: Kimmy's Chocolate Guinness Cake
Ingredients:
- 2 butter
- 20 unsalted butter
- 1 1/2 granulated sugar
- 4 sour cream
- 1 1/2 eggs
- 4 vanilla extract
- 2 all-purpose flour
- 4 baking soda
- 5
- 2
Instructions:
1. Heat oven to 350 degrees.
2. Butter (2) 9-inch springform pans.
3. In a large saucepan, combine Guinness and butter. Place over medium heat until butter melts. Add cocoa and sugar. Whisk to blend.
4. In another bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Slowly incorporate the flour and baking soda, and whisk again until smooth. Divide into the two buttered pans, and bake until risen and firm, approximately 45 minutes.
5. Place pan on a wire rack and cool completely in pan. Meanwhile, stir in a bit of cocoa powder to the vanilla frosting. Once the cakes have cooled, remove from the pans and frost the top of one of the cakes. Place the other cake on top and complete frosting the entire cake.
Title: Twinkling Good Vanilla Snack Cakes
Ingredients:
- 2 cake flour
- 1 1/2 granulated sugar
- 1 baking powder
- 1 salt
- 1/2 cold water
- 3/4 vanilla
- 7 unbleached all-purpose flour
- 1 milk
- 7 vanilla
- 2 salted butter
- 1/2 shortening
- 1/2 granulated sugar
- 4 salt
- 4
- 1/2
- 1
Instructions:
1. Preheat oven to 350. Spritz a snack cake pan with a light layer of cooking spray and set aside.
2. Place all ingredients except beaten egg whites into large mixing bowl. Beat until smooth.
3. Working in thirds, fold the beaten egg whites into the batter. Take care to keep the batter light; fold in, don't beat.
4. Fill each section of snack cake pan 2/3 full. The cakes will puff quite a bit during baking, but will shrink back during cooling.
5. Bake cakes in preheated oven for 8-12 minutes, until golden brown.
6. Remove pan from oven and let cool for 5 minutes.
7. Using flexible spatula, gently remove each cake and cool flad side down on rack until completely cool.
8. In meantime, prepare snack cake filling:
9. in small saucepan cook flour and milk over medium heat until paste forms.
10. Stir constantly and do not allow mixture to brown.
11. Remove from heat and let cool 1 minute.
12. Add vanilla and stir until smooth.
13. Press a piece of plastic wrap down on the surface of the paste to avoid forming a skin and set aside to cool completely.
14. in bowl of mixer beat butter, shortening and sugar until fluffy, scraping bowl to fully incorporate ingredients.
15. Add cooled flour/milk mixture and continue to beat 5 minutes on medium-high speed until smooth and creamy.
16. Use to fill snack cakes or cupcakes.
17. Filling will remain creamy; store at room temperature for 3-4 days.
18. To fill snack cakes: Place about 1 cup of filling into a clean pastry bag fitted with round pastry tube.
19. Gently insert tube into the underside of cake, about halfway through the cake.
20. Using gentle pressure, squeeze a small amount of filling into the cake.
21. You'll feel the cake expand under your fingers.
22. Do not overfill, or the cake will burst.
23. Repeat for a total of 3 times (differant areas) per cake.
24. Store cakes well covered at room temperature for up to 4 days.
25. TIPS:
26. To make snack cakes as cupcakes, prepare cupcake pans with cooking spray. Baking time will increase to 15-18 minutes. Cool and fill as directed.
27. For Banana Split Snack Cakes - replace vanilla with 1 teaspoon bananan flavoring to taste.
28. Prepare batter and bake as directed.
29. Fill one section of cake with chocolate icing, one section with strawberry jam and one section with vanilla filling, or pineapple dessert topping. True banana split taste in a handy portable snack cake. Grab one and "split".
Title: Gajar Ka Halwa
Ingredients:
- 1 carrot
- 1 milk
- sugar
- ghee
- raisins
Instructions:
1. mix grated carrots, sugar and milk in a big deep bowl. Microwave covered for 10 minutes.
2. add ghee and khoya. mix well. microwave uncovered for 10 minutes.
3. add cardamom and chopped almonds. serve hot.
Title: Black Ginger Cake (Low Fat)
Ingredients:
- 2 all-purpose white flour
- 1/2 sugar
- 1 1/2 ground cinnamon
- 1 1/2 ground ginger
- 1/2 salt
- 1/4 crystallized ginger
- 1 1/2 baking soda
- 2/3 molasses
- 1 canola oil
- 1 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 350°F; lightly oil an 8-by-8-inch baking pan or coat with non-stick spray. Line bottom of pan with parchment paper or wax paper. Oil or spray paper.
2. Sift together flour, sugar, cinnamon, ground ginger and salt into a mixing bowl. Add crystallized ginger and stir to coat.
3. In another bowl, stir baking soda into hot coffee and whisk in molasses, egg white and oil. Pour into the dry mixture; stir JUST UNTIL BLENDED. Do not overmix or the cake will be tough.
4. Scrape the batter into the pan and bake 30-40 minutes, or until cake tester inserted in the center of the cake comes out clean. Cool in the pan for 5 minutes. Turn the cake onto a wire rack and cool until lukewarm.
5. Sprinkle the cake with confectioner's sugar or lay a stencil or paper doily on the cake and dust with sugar. Carefully remove the doily or stencil.
Title: Chocolate Flowerpot Cake
Ingredients:
- 2 flour
- 1 flour
- 1 1/2 baking soda
- 1/4 baking powder
- 1/4 salt
- 1 1/2 boiling water
- 3/4 unsalted butter
- 3/4 sugar
- 1 3/4 eggs
- 3
Instructions:
1. Preheat oven to 350°F Spray pots with cooking spray. Put a small piece of parchment paper in the bottom of each pot to cover the hole.
2. Whisk together flour, baking soda, baking powder and salt in a medium bowl.
3. Stir together boiling water and cocoa in a small bowl.
4. Combine butter and sugar and beat with a mixer on medium speed until light and fluffy, 5 to 6 minutes, scraping the bowl once. Add eggs one at a time; beat well after each addition.
5. With mixer at low speed, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Scrape bowl occasionally. Batter will be thin.
6. Divide batter evenly among pots to about three-quarters full. Line a baking sheet with parchment paper. Place pots on baking sheet and bake 35 to 40 minutes, until cakes are springy to the touch and a toothpick inserted in the center comes out clean and dry. Transfer to wire racks and cool completely in the flowerpots. Frost the top of each with Chocolate Frosting, if desired.
7. Note: The cake batter fills two 8-inch layer cake pans, if you prefer. Bake the cake layers 30 to 35 minutes. Cool on wire racks and fill and frost as desired.
Title: Meyer Lemon Sorbet
Ingredients:
- 1 water
- 1 sugar
- 2 lemon juice
Instructions:
1. Combine water and sugar in small sauce pan. Cook til sugar dissolves and boil one minute without stirring. Remove from heat. Add lemon juice and zest. Cool completely in refrigerator.
2. When cool, freeze according to your ice cream maker's specifications. Usually takes about 20-30 minutes. Mixture will not be solid, but turn out into a freezer-safe container, lay plastic wrap on top and seal tightly. Freeze til solid. Enjoy with a drizzle of limoncello over it!
Title: Nelson Cookie Bake Rolled Cookie Piped Icing
Ingredients:
- 9 powdered sugar
- 4 1/2 warm water
- 12
- 2
Instructions:
1. Combine powdered sugar, powered egg whites and water until smooth. (Water can be adjusted to obtain the right consistency.)The consistency of the icing should be firm enough so that when a spoon is withdrawn, the icing which is drawn up will not settle back, but stay in exactly the shape drawn. However, do not make the icing too stiff or it will not flow freely through the decorator bag with tip.
2. Separate Icing into separate bowls. Add a different color of Paste Food Coloring to each bowl of Icing to obtain the desired colors for decorating the cookies.
3. Place the Piped Icing in a decorating bag fitted with a decorating tip and decorate cookies.
4. Let cookies dry completely prior to storing them.