lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Crisp
Ingredients:
- 4 bananas
- 1 lime juice
- 1 nutmeg
- 1/4 brown sugar
- 3 all-purpose flour
- 1/4 oatmeal
- 1/4 coconut
- 1/4 butter
- 1/4
Instructions:
1. Preheat oven to 400 degrees.
2. Butter 9 inch pie pan or shallow baking dish.
3. Topping:
4. In small bowl mix together flour, oatmeal, sugar, coconut and butter.
5. With fingertips, blend the ingredients until the mixture resembles coarse crumbs.
6. In separate bowl combine orange liquor and lime juice.
7. Peel bananas and slice them on the diagnal in 1/4 inch ovals.
8. Arrange the slices in a single overlapping layer and sprinkle with lime juice mixture, nutmeg and brown sugar.
9. Sprinkle topping evenly over the bananas.
10. Bake until the juices are bubbly and the topping is crisp and brown, about 20 minutes.
11. Serve warm with fresh cream, yogurt or ice cream.
Title: Buttertart Squares
Ingredients:
- 1 1/2 flour
- 2 sugar
- 1/2 margarine
- 2 butter
- 1 1/2 eggs
- 1/4 brown sugar
- 1 margarine
- 1 butter
- 1 raisins
- vinegar
- flour
Instructions:
1. Combine flour and sugar, then cut 1/2 cup margerine. Press into a 9 inch pan and bake at 350 degrees for 10 minutes. Let cool 10 minutes.
2. Beat eggs and brown sugar until light and fluffy. Add the rest of the ingredients and pour over the base. Bake 25-30 minutes. Cool and cut.
Title: Honey Nutter Snack Balls
Ingredients:
- 1 chunky peanut butter
- 2/3 honey
- 1/2 instant nonfat dry milk powder
- 16 graham crackers
- 1 coconut
- toasted wheat germ
Instructions:
1. Mix together the peanut butter, honey, milk powder, and crushed graham crackers.
2. Roll into balls.
3. Roll each ball in the coconut or wheat germ to coat.
4. Cooling them helps them firm up.
Title: Juanita Roberts' Blueberry Cake
Ingredients:
- 1 1/2 sugar
- 1 egg
- 1 butter
- 3 flour
- 1 baking soda
- 1/2 salt
- 1 vanilla
- 1 blueberries
- 1 1/2
Instructions:
1. Cream sugar, egg and butter together until fluffy.
2. Sift the flour, baking soda and salt together and gradually beat into the butter mixture along with the vanilla and milk.
3. Beat cake batter until smooth.
4. Stir in berries.
5. Pour cake into a greased 9x13 inch pan.
6. Bake at 350 degrees fpr 45-60 minutes.
Title: Sugar Free Rice Krispies Cookies
Ingredients:
- 1/2 butter
- 1 sugar substitute
- 1 egg
- 1 vanilla
- 1 whole wheat flour
- 1 1/2 baking powder
- 1 salt
- 1 chocolate chips
- 1/2 water
- 3/4
- 2 -3
Instructions:
1. Beat softened butter, sugar substitute, egg, and vanilla together until fluffy.
2. Combine crushed cereal, flour, baking powder,and salt until blended. Add to above mixture, adding water if necessary. Add rest of cereal, and chocolate chips. Keep adding water if too dry.
3. Roll into balls, flatten, and place on cookie sheet at least 1 inch apart. Bake in 375°F oven for 10 minutes.
Title: Apple Cake
Ingredients:
- 3 eggs
- 3/4 Splenda sugar substitute
- 1/2 1% low-fat milk
- 3 light butter
- 1 1/2 vanilla extract
- 1 whole wheat flour
- 1/2 all-purpose flour
- 2 cornstarch
- 1 cornstarch
- 1 -2 green apple
- 1 1/2 ground cinnamon
- 1 1/2 sugar
Instructions:
1. Preheat oven to 400ºF. Coat an 10-inch spring form pan with cooking spray.
2. Beat eggs and 3/4 cup of slenda in a large bowl until light and fluffy. Stir in milk, melted butter and vanilla extract.
3. Combine flour and cornstarch and fold into the cake batter. Pour into prepared pan.
4. Layer apple slices in a circular pattern on top of cake. Combine cinnamon and sugar and sprinkle over apples. Bake for about 28 to 32 minutes or until a toothpick comes out clean when inserted.
Title: Peanut Butter Cupcakes
Ingredients:
- 1/2 brown sugar
- 1/2 flour
- 1/4 peanut butter
- 2 butter
- 1/2 cinnamon
- 2 eggs
- 1/3 shortening
- 1/2 peanut butter
- 1 1/2 brown sugar
- 1 milk
- 2 flour
- 1/2 cinnamon
- 2 baking powder
- 1/2 salt
Instructions:
1. Mix Together Topping Ingredients.
2. Cream together shortening, peanut butter, and brown sugar.
3. Mix the dry ingredients, flour, cinnamon, baking powder and salt.
4. Add alternately to creamed mixture 1 cup of milk and the mixed dry ingredients.
5. Fill baking cups about 1/2 to 3/4's full.
6. Sprinkle topping on each cupcake.
7. Bake at 375 for 18 - 20 minutes.
Title: Assam Prune Brownies
Ingredients:
- 50 prunes
- 185 butter
- 185 dark chocolate
- 200 tea
- 3 eggs
- 210 sugar
- 85 plain flour
- 65 cocoa powder
- 75
Instructions:
1. Strong brew the Pick Me Up At 3 Assam Tea and let this brew in a bowl along with the chopped prunes for at least 2 hours.
2. Melt the butter and dark chocolate in a bowl over a pan of simmering water and stir until smooth and glossy. In a separate mixing bowl beat the eggs and sugar together with an electric mixer until creamy. Then fold the chocolate and butter mixture through.
3. Sift the flour and cocoa into the liquid mixture, stir together and then fold in the chopped milk chocolate and drained prunes.
4. Pour into a lined baking tray and bake for 35-40 minutes at 180C or until set but still squidgy in the middle.
5. Cool on a wire rack then cut into pieces, about 18, and dust with icing sugar or cocoa powder to finish.
Title: Poorman's Cake
Ingredients:
- 1 raisins
- 1/2 water
- 1 applesauce
- 2 sugar
- 2 water
- 1 flour
- 4 nutmeg
- 1 cinnamon
- 2 baking soda
- 2 salt
- 1 walnuts
- 1/2 dates
- 1
- 1/2
Instructions:
1. Boil together: raisins, lard, applesauce, and 1 cup water.
2. Add sugar, cold water and dry ingredients to hot mixture, mixing well.
3. Stir in the rest of ingredients.
4. Pour into a buttered cake pan.
5. Bake at 325 degrees for 90 minutes or until done.
6. May be served with whipped cream or white (hard) sauce.
Title: Baked Pears With Brandy/Vanilla Ice Cream
Ingredients:
- 1 vanilla ice cream
- 1/4 brandy
- 4 pears
- 1/4 lemon juice
- 1/4 butter
- 1/4 honey
- 1/2 vanilla bean
- 1 lemon peel
- 1 ground cinnamon
- 1/4 ground allspice
- 1/4 ground nutmeg
- 1/4
Instructions:
1. Stir together ice cream and brandy until well blended. Cover and freeze until serving time.
2. Peel, halve and core pears. Immediately sprinkle with 2 tablespoons lemon juice to prevent browning.
3. In a 9 by 13 inch baking dish, mix together remaining lemon juice, butter, and honey.
4. Slit vanilla bean lengthwise and scrape seeds into the butter mixture. Stir in grated lemon and orange peel, cinnamon, nutmeg and allspice.
5. Score round portion of each pear half diagonally 1/8 inch deep in one direction and then in the opposite direction, creating a diamond pattern.
6. Place pears cut side down in baking dish and spoon sauce over them.
7. Bake in a 350 degree oven, basting often, until very tender when peirced with a fork, about 40 minutes.
8. Arrange pears on serving plates, rounded side up and serve with brandy/vanilla ice cream on the same plate.
Title: Poke - Cook Islands Part Deux
Ingredients:
- 1 pawpaw
- 2 bananas
- 1 coconut cream
Instructions:
1. Preheat oven to 350 degrees F; grease a square baking dish.
2. Combine the mashed fruit and the starch until smooth; add 1/4 cup coconut cream and mix well.
3. Pour the mixture into a greased baking dish and bake for 30 minutes (it will be like a pudding).
4. Meanwhile, warm the remaining coconut cream in a saucepan and heat until thickened and will coat the back of a spoon.
5. Let baked pudding cool to warm and dip spoonfuls into the thickened coconut cream before placing in serving bowls.
6. Serve warm.
Title: Easy Chaja Cake
Ingredients:
- 6 eggs
- 1 granulated sugar
- 2 unsalted butter
- 2 vanilla essence
- 2 vanilla extract
- 1/4 baking powder
- 1 1/2 salt
- 3 flour
- 1 granulated sugar
- 1 water
- 1 granulated sugar
- 2
Instructions:
1. For the cake: In a bowl beat eggs. Mix in sugar, butter, and vanilla. Then, Sift the baking powder, salt and flour into the batter. Pour the batter into a 13 by 9 inch rectangular greased cake pan or 2 or 3 round 8 inch cake pans. Bake at 355 degrees F. For 25 minutes or until the cake is fully done.
2. For the syrup: On a stovetop at medium heat in a saucepan pour 1 cup of peach syrup, 1 cup of water, and 1 cup of sugar. Stir until dissolved. Stir until dissolved once it leads to a boil remove from the stovetop and reserve until ready to use.
3. For the meringue: Chop the meringue cookies into small chunks and reserve until ready to use.
4. For the whipped cream: If you are making the whipped cream from scratch pour 4 tbsp of sugar and 2 cups of heavy cream. Then whisk until the cream reaches stiff peaks. Set aside and refridgerate. If you are using store bought whipped cream reserve until ready to use.
5. Assembling the cake: Once the cake has fully cooled divide 3 layers. Use the middle layer for the cake base and baste 1/3 cup of the reserved peach syrup. After that spread spread even layer of the dulce de leche onto the cake, sprinkle 1/4 portion the chopped meringue cookies, spread a generous amount of whipped cream, and spread 2/3 cup of peaches. Top with the 2nd cake layer and repeat. For the 3rd layer baste 1/3 cup of the syrup and frost the entire cake with the remainder of whipped cream, sprinkle rest of the chopped meringue cookies all over the entire cake, and garnish the top with the remainder of sliced peaches.
6. Serve and Enjoy!
Title: Rich Caramel Cake
Ingredients:
- 1 butter
- 1/2 margarine
- 1 sweetened condensed milk
- 1 eggs
- 3 water
- 1/3 pecans
- 1 1/3
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a heavy saucepan, over low heat, melt caramels and butter.
3. Remove from heat and add the sweetened condensed milk; mix well and set aside.
4. Prepare cake mix according to package directions.
5. Spread 2 cups of cake batter into a greased 13x9 inch pan, and bake for 15 minutes.
6. Spread caramel mixture evenly over cake, and then spread remaining cake batter over caramel mixture.
7. Top with the pecans and return to the oven for 30-35 minutes, or until cake springs back when lightly touched.
8. Cool, and enjoy!
Title: Homemade Chocolate Chip Cookies
Ingredients:
- 2 1/4 table salt
- 3/4 baking soda
- 1/2 egg substitute
- 1 shortening
- 11 brown sugar
- 1 granulated sugar
- 1/4 vanilla extract
- 7
- 1
- 1/8
- 3/4
Instructions:
1. Preheat oven to 325°F Adjust oven racks to upper- and lower-middle positions. Whisk together the Basic Flour Mix, salt, baking soda and egg replacer in a bowl.
2. Use a heavy duty mixer to blend the melted shortening, brown sugar, granulated sugar, vanilla and artificial butter flavor (if using). Stop the mixer and scrape down the sides. Add the dry ingredients and mix until combined, scraping down the bowl as necessary. Mix in the chocolate chips.
3. Scoop up the dough by tablespoons and roll into a ball. Place the balls on an ungreased cookie sheet and flatten slightly.
4. Bake for 15-17 minutes. Reverse the cookie sheets' positions halfway through baking, top to bottom and front to back. Cookies are done when they are light golden brown and the outer edges start to harden and centers are still soft and puffy. Cool cookies on cookie sheets for two minutes and then transfer to a wire rack to finish cooling. Store in an airtight container.
5. Note - To make Flax Mixture, pour 1 part ground flax seed and 3 parts very hot water in a lidded jar. Shake vigorously. Let cool and use as directed.
6. Note - Dough can be frozen up to one month. Form the cookies into flattened balls and place them onto an ungreased cookie sheet. Freeze the cookie dough balls until frozen solid and store them in an airtight zipper bag or container. Cookies can be baked from the frozen state. Just add an extra 1 to 2 minutes baking time.
7. Optional Additions - If your diet allows, try adding nuts, raisins or shredded coconut.
Title: Two Ingredient Chocolate Mousse
Ingredients:
- 7 dark chocolate
- 2/3 water
- 1/4 cinnamon
- 1/8 sea salt
Instructions:
1. Put water and chocolate into a medium saucepan over medium-low heat and whisk until chocolate is melted.
2. Once homogeneous, pour the mixture into a bowl resting in a shallow pan filled with ice cubes to chill.
3. Whisk the mixture until it thickens (if using an electric mixer, watch carefully because it will thicken much quicker).
4. Once the consistency resembles that of whipped cream, dish into ramekins and either serve immediately or refrigerate until serving. If the consistency is off, just melt and start over again.
Title: Spicy Roasted Plums (Diabetic)
Ingredients:
- 6 red plums
- 1/2 purple plums
- 3 brown sugar
- 1/2 cinnamon
- 1/4 cardamom
- 1/8 cumin
- 1 nutmeg
- 1/3 light sour cream
- 2 nonfat sour cream
Instructions:
1. Preheat oven to 450 degrees. Prepare a two-quart baking dish with a good cooking of cooking spray.
2. Prepare plums by slicing in half and removing pits. Place in the baking pan cut side up.
3. Combine juice, 2 tablespoons of brown sugar and the spices in a small bowl. Drizzle spiced juice over the plums.
4. Bake the fruit for 20 minutes or until the plums are tender. Note that actual cooking time will vary according to the ripeness of the fruit.
5. While the fruit is baking, toast the almonds lightly in a dry non-stick skillet. Just a minute or so until the nuts just begin to release their aroma and take on a bit of color.
6. In a small bowl combine the sour cream with the last tablespoon of brown sugar.
7. Place plum halves in a serving bowl. Dot with sour cream and sprinkle of almonds.
Title: Spiced Apple Cake
Ingredients:
- 2 sliced apples
- 1 sugar
- 4 butter
- 1 egg
- 1 1/2 flour
- 1 baking soda
- 1 cinnamon
- 1/2 allspice
- 1/2 nutmeg
- 1/2 sultana
- 1/2 walnuts
Instructions:
1. Mix sugar and apples in a large bowl and leave to sit for a few minutes.
2. Blend melted butter and egg into apple and sugar.
3. Sift in dry ingredients, along with sultanas and walnuts.
4. Pour into greased tin and bake at 180C for 45-60 minutes.
5. If you haven't got all the spices you can use mixed spice and cinnamon.
6. You can dust with confectioners sugar if you wish.
Title: Lemon Strawberry Stars
Ingredients:
- 1 instant lemon pudding
- 1 milk
- 2 fresh strawberries
- 15 -20 frozen strawberries
- 2 cornstarch
- 2
Instructions:
1. Place frozen berries in food processor or blender and cover.
2. Process until smooth.
3. Combine corn starch and small amount of pureed berries in a medium saucepan.
4. Add remaining pureed berries.
5. Bring to a boil over medium heat stirring constantly.
6. Boil 1 minute and remove from heat.
7. Chill at least 2-3 hours.
8. Slice pound cake horizontally into 5 equal slices.
9. Cut each layer into 2 star shapes using large star cookie cutter.
10. (Reserve cake scraps for another use or snacks- they are great in a parfait glass with any leftover pudding and sauce).
11. Whisk pudding mix into milk as directed on package.
12. To serve on each of 5 dessert plates, place 1 star.
13. Top those stars with 1/2 of the sliced berries, I usually try to use the points of the berries in the points of the stars and not to cover the stars completely otherwise you cant see that they are stars.
14. Using 1/2 of the pudding, divide it amongst the 5 stars and drop a spoonful on top of each.
15. Repeat with the remaining stars, berries and pudding, slightly off centering the second star off the first one on each plate.
16. Drizzle the pureed sauce on the plate and slightly over the top of the stars.
17. Serve immediately.
Title: Funfetti Cookie Recipe
Ingredients:
- 18 eggs
- 1/3
- 2
- 1/2
Instructions:
1. Heat oven to 375 degrees.
2. In large bowl, combine cake mix, oil and eggs; stir until thoroughly moistened.
3. Shape dough into 1-inch balls and place 2-inches apart on ungreased cookie sheets.
4. Bake at 375 degrees for 10 minutes or until edges are light golden brown.
5. Cool 1 minute and remove from cookie sheet.
6. Spread frosting and sprinkles onto cookie.
7. Makes 3 doezen cookies.
Title: Cherry Berry Fruit Salad With Kirsch
Ingredients:
- 1 strawberry
- 1 blackberry
- 1 kirsch
- 1 1/2
Instructions:
1. Measure out ½ cup of reserved syrup from cherries.
2. Place berries in a large bowl.
3. Pour reserved syrup and kirsch over fruit and toss gently. Cover and refrigerate until ready to serve.
Title: Sweet Potato Pie IV
Ingredients:
- 3/4 light brown sugar
- 1/2 salt
- 1 cinnamon
- 1/2 nutmeg
- 2 molasses
- 1 1/2 sweet potatoes
- 2/3 half-and-half
- 2 eggs
- 6 dry sherry
- 1
Instructions:
1. Boil until tender, peel, and mash sweet potatoes.
2. Mix sugar, salt, cinnamon, and nutmeg.
3. Add molasses and sweet potatoes; beat well.
4. Stir in half and half, egg yolks, and sherry.
5. Beat the egg whites until stiff, fold into mixture, and pour into the pie shell.
6. Put into a preheated 425 degree oven.
7. Reduce heat to 375 and bake about 35 minutes.
8. The pie will be brown and set in the middle. Serve warm or cold with whipped cream.
9. ** If no alcohol is wanted, simply delete it from the recipe but the taste will be completely different.
Title: Apple Pudding Cake With Butterscotch Sauce
Ingredients:
- 1/3 butter
- 3/4 sugar
- 1/4 brown sugar
- 1 egg
- 1 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1/4 nutmeg
- 1/2 cinnamon
- 1 vanilla
- 2 apples
- 1/2 pecans
- 1 1/4 brown sugar
- 2 1/2 boiling water
- 3 cornstarch
- 1/2 salt
- 1/3 cold water
- 1 vanilla
- 1 butter
- 1/4 lemon juice
Instructions:
1. FOR APPLE PUDDING:
2. Cream butter and sugar. Add egg and beat well. Add vanilla.
3. Combine flour, soda, salt, nutmeg and cinnamon. Add to creamed mixture. Add grated apples and pecans.
4. Spoon mixture into a greased 8 x 8 inch baking pan. Bake in a 350 degree oven for 30 minutes, Serve warm with butterscotch sauce. May garnish with toasted pecans.
5. FOR SAUCE: Boil water in a saucepan and add brown sugar. Stir until smooth.
6. In a small bowl, mix cornstarch, salt and cold water until smooth paste. Add slowly to sugar mixture while stirring constantly. Cook for approximately 10 minutes.
7. Add vanilla, butter and lemon juice. Serve warm over apple pudding.
Title: Fran's Better Than the Best Cake
Ingredients:
- 18 1/4 water
- 1 1/3 eggs
- 1/3 cream cheese
- 3 vanilla pudding mix
- 8 milk
- 1 crushed pineapple
- 2 Cool Whip
- 1 coconut
- 12
Instructions:
1. Mix cake mix, water, oil and eggs until smooth. Pour into a greased jelly roll pan and bake at 350* for 20 minute Let cool.
2. Mix cream cheese until smooth. Add vanilla pudding and milk – beat mixture until smooth.
3. Fold in crushed and drained pineapple. Spread mixture over the cooled cake.
4. Spread cool whip over the top. Sprinkle with Coconut (optional) Refrigerate.
Title: Chocolate Cherry Cookies
Ingredients:
- 200 unsalted butter
- 85 light muscovado sugar
- 85 egg
- 1 self raising flour
- 225 salt
- 1/2 chocolate
- 50 white chocolate
- 50
- 85
Instructions:
1. Heat oven to 190C / 170C fan assisted / gas 5.
2. Beat the butter, sugars and egg together until smooth.
3. Mix in the flour, chocolate, cherries and salt.
4. Spoon onto non-stick baking sheets in rough blobs well spaced apart.
5. Bake for 12 - 14 minutes until just golden with the middle pale and soft.
6. Cool for 5 minutes then transfer to racks with a fish slice to cool completely.
Title: Choco-Walnut Pie Crust (Shell)
Ingredients:
- 1 vegetable shortening
- 2 walnuts
- 1
Instructions:
1. Melt water Semi-Sweet Real Chocolate Morsels and vegetable shortening over hot (not boiling); mix well.
2. Stir in walnuts. Press over bottom and sides of a foil-lined 9 inch pie pan.
3. Chill in refrigerator until firm (about 1 hour).
4. Lift shell from pie pan; peel off foil and replace shell in pie pan.
Title: Easy Brownie Mix
Ingredients:
- 7 sugar
- 4 all-purpose flour
- 2 1/2 baking powder
- 1 baking powder
- 1 salt
- 1 shortening
- 2 eggs
- 3 vanilla extract
- 1 1/2
- 3
Instructions:
1. Combine first 5 ingredients; stir well. Cut in shortening with a pastry blender until mixture looks like coarse meal. Place in an airtight container, store in a cool dry place, or fridge, up to 6 weeks. 14 cups.
2. To bake quick and easy brownies:
3. Combine all ingredients, stir until blended.
4. Spoon into greased and floured 8 inch square pan. bake at 350°F for 35-40 minutes. Cool and cut into squares. 16 brownies.
Title: Fran's Oatmeal Chocolate Cookie Cake
Ingredients:
- 1 shortening
- 2 brown sugar
- 2 eggs
- 2 quick oatmeal
- 1 1/2 flour
- 1 baking soda
- 1/2 salt
- 1 vanilla
- 2 chocolate chips
- 12 sweetened condensed milk
- 1 butter
- 2 vanilla
- 1
Instructions:
1. Cream together the shortening and brown sugar. Add eggs - mix well.
2. Add all other ingredients (except sauce ingredients) and mix well. Press all but 2 cups batter into a greased 7X11 inch baking dish.
3. Melt sauce ingredients together over medium heat. Spread over dough. Spoon the remaining batter over chocolate mixture.
4. Bake at 350°F for 20 minutes.
Title: Fluffy Crepes
Ingredients:
- 4 eggs
- 1 1/3 milk
- 2 butter
- 1 all-purpose flour
- 2 sugar
- 1/2 salt
Instructions:
1. Whip egg whites until stiff peaks are formed.
2. In a serperate bowl, whisk together all other ingredients until smooth.
3. Fold in egg whites into mixture.
4. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
Title: Banana Turtle Torte
Ingredients:
- 1 1/2 sugar
- 1/2 water
- 3/4 unsalted butter
- 6 salt
- 1 unsalted butter
- 6 eggs
- 1/2 sugar
- 4 all-purpose flour
- 2 vanilla extract
- 1 salt
- 1 pecans
- 1/4 bananas
- 2 1/4 pecans
- 1 1/2
- 2
- 4
Instructions:
1. CARAMEL
2. Combine sugar and water in heavy medium saucepan, stir over low heat until sugar dissolves.
3. Increase heat and bring to boil.
4. Cook without stirring until caramel is deep amber color, brushing down any crystals that form on sides of pan with wet pastry brush and swirling occasionally, about 10 minutes.
5. Remove from heat; carefully add cream.
6. (mixture will bubble vigorously)
7. Return to low heat and whisk until smooth.
8. Add butter and salt and whisk until smooth.
9. Cool to room temperature.
10. (can be made 3 days ahead. cover and chill. Before using, warm over low heat until just pourable).
11. CAKE
12. Preheat oven to 350°F
13. Butter three 9" diameter cake pans with 1 1/2" high sides.
14. Line bottoms of pans with parchment or waxed paper; butter paper.
15. Combine chocolate and butter in heavy large saucepan.
16. Stir over low heat until melted.
17. Cool.
18. Whisk in eggs and sugar.
19. Stir in flour, vanilla, and salt.
20. Divide batter among prepared pans and spread evenly.
21. Sprinkle 3/4 cup pecans atop each.
22. Bake cakes until set and tester inserted into center comes out with a few moist crumbs still attached, about 15 minutes.
23. Cool in pans on rack.
24. Turn out layers and remove waxed paper.
25. (can be prepared 1 day ahead. Store airtight).
26. Beat whipping cream and liqueur to stiff peaks.
27. Place 1 cake layer pecan side up on platter.
28. Drizzle 1/4 cup caramel over.
29. Cover with layer of bananas.
30. Spread 1 cup whipped cream over bananas.
31. Drizzle 3 tablespoons caramel over cream.
32. Top with second cake layer.
33. Repeat layering with 1/4 cup caramel, bananas, 1 cup whipped cream and 3 tablespoons caramel.
34. Top with remaining cake layer.
35. Drizzle 1/4 cup caramel over cake.
36. Transfer remaining whipped cream to pastry bag fitted with large star tip.
37. Pipe resettes of cream around top edge of torte.
38. Garnish with bananas.
39. Sprinkle with pecans.
40. (can be made 4 hours ahead. chill).
41. Re warm remaining caramel. Serve Torte with caramel.
42. Prep time and baking time are approximated.
Title: Fruit Pizza
Ingredients:
- 1/2 confectioners' sugar
- 1 1/2 flour
- 3/4 butter
- 1 cream cheese
- 1 marshmallow creme
- 15 strawberry
- canned mandarin oranges
- kiwi fruit
- blueberries
- raspberries
Instructions:
1. for crust: mix together crust ingredients and pat into a pizza pan.
2. bake at 300°F for 10-15 minutes, no longer.
3. cool.
4. for frosting: mix together frosting ingredients thoroughly.
5. spread onto cooled crust as the "sauce," leaving a thin unfrosted edge around the pizza.
6. arrange the fruit atop the frosting as desired.
7. serve immediataly or refrigerate.