lumicero/recipes-ing2inst huggingface dataset:
Title: Individual Chocolate Orange Souffles
Ingredients:
- 1 granulated sugar
- 8 all-purpose flour
- 4 bittersweet chocolate
- 3 butter
- 8 granulated sugar
- 2
- 16
Instructions:
1. To prepare the base, heat the orange juice to lukewarm in a heavy saucepan.
2. Whisk the egg yolks with 3 ounces (90 grams) of the sugar in a large mixing bowl. Whisk in the flour and warm orange juice, then return the mixture to the saucepan.
3. Cook over medium-low heat, stirring constantly, until the custard is thick. Do not allow it to boil. Remove from the heat.
4. Stir in the chocolate until completely melted. Stir in the liqueur. Cover this base mixture with plastic wrap to prevent a skin from forming. Hold for use at room temperature. (Unused base can be kept overnight in the refrigerator; it should be brought to room temperature before mixing with the egg whites.).
5. To prepare the soufflés, brush 4-fluid-ounce (120-milliliter) sized ramekins with melted butter and dust with granulated sugar.
6. Preheat the oven to 425°F (220°C). Place a sheet pan in the oven, onto which you will place the soufflés for baking. (This makes it easier to remove the hot soufflé cups from the oven.).
7. Whip the egg whites to stiff peaks with the remaining 1 ounce (30 grams) of sugar. Fold the whites into the chocolate base and spoon the mixture into the prepared ramekins. The ramekins should be filled to within 1/4 inch (6 millimeters) of the rim.
8. Smooth the top of each soufflé with a spatula and bake immediately.
9. The soufflés are done when well risen and golden brown on top and the edges appear dry, approximately 12 minutes. Do not touch a soufflé to test doneness.
10. Sprinkle the soufflés with powdered sugar if desired and serve immediately.
Title: Indian Pudding
Ingredients:
- 3 milk
- 1/2 yellow cornmeal
- 2 eggs
- 1/3 molasses
- 1/4 brown sugar
- 3/4 cinnamon
- 1/4 ginger
- 1/4 baking soda
- 1/8 salt
Instructions:
1. Scald milk on saucepan over medium heat.
2. Reduce heat to low,slowly whisk in cornmeal.
3. Whisking frequently,cook about 5 minutes or until mixture thickens.
4. Remove from heat.
5. Beat eggs in small bowl,slowly whisk about 1 cup cornmeal mix into beaten eggs,gradually stir egg mixture back into hot cornmeal in saucepan.
6. Add molasses,spices,soda and salt.
7. Stir until blended.
8. Pour into greased 2 quart baking dish.
9. Bake at 325 degrees for 1-1 1/4 hours until sides are set,but center is still soft.
10. Serve warm with whipped cream.
Title: Sweet Mincemeat Cake
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1 salt
- 1/2 nutmeg
- 3/4 butter
- 1/4 eggs
- 1 flour
- 4
- 2
- 9
Instructions:
1. Grease and flour 10" fluted tube pan.
2. In medium mixing bowl, combine 2 cups of flour, baking powder, salt and nutmeg; set aside.
3. In another bowl, combine apple juice and whipping cream; set aside.
4. In large bowl, sugar, eggs, beat well; add flour mixture.
5. In small bowl, stir crumbled mincemeat with 2 tbsp flour till coated.
6. Fold into batter.
7. Turn into prepared pan.
8. Bake at 325°F for 45-50 minutes.
9. Test with toothpick inserted near the center should come out clean or just a few moist crumbs.
10. Cool completely.on wire rack.invert from pan after 10-12 minutes.
11. Sprinkle with powdered sugar and top with candied cherries.
Title: Healthified Sassy Cinnamon Cookies
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 1 vanilla extract
- 2 eggs
- 2 1/2 flour
- 1 cream of tartar
- 1/2 baking soda
- 1/4 salt
- 1 pecans
- 1 sugar
- 1/4 cinnamon
- 2
Instructions:
1. Heat oven to 375°F (If using dark or non-stick pan, heat oven to 350 F.).
2. In a large bowl, beat 1 1/2 cups sugar, butter, vanilla and egg with electric mixer on medium speed (or mix with a spoon) until creamy. Stir in flour, cream of tartar, baking soda and salt. Stir in cinnamon chips and pecans.
3. In a small bowl, mix 1/4 cup sugar and 2 teaspoons cinnamon.
4. Shape dough by tablespoonfuls into 1-inch balls. Roll balls in cinnamon-sugar. On ungreased cookie sheet, place balls 1 inch apart.
5. Bake 7 to 10 minutes or until set and light brown.
6. Immediately remove from cookie sheet to wire rack.
Title: Chocolate Cobbler
Ingredients:
- 1 self-rising flour
- 1/2 sugar
- 2 milk
- 1/4 brown sugar
- 1/2 hot water
- 3 vanilla ice cream
- 1
- 1 3/4
Instructions:
1. In a bowl, combine the flour, sugar and 2 Tbsp cocoa.
2. Stir in milk and oil until smooth.
3. Pour into a greased 6 inch square baking pan.
4. Combine the brown sugar and remaining cocoa; sprinkle over batter.
5. Pour hot water over top.
6. Do not stir.
7. Bake at 350 degrees for 40-45 minutes or until top of cake springs back when lightly touched Serve warm with ice cream if desired.
8. Serves 6-8.
Title: Minty Cocoa Fudge Sandwich Cookies
Ingredients:
- 3 1/2 flour
- 2/3 baking powder
- 2 butter
- 1 1/3 granulated sugar
- 1 1/2 eggs
- 1/4 vanilla
- 2 sugar
- 1 sweetened condensed milk
- 1
- 2
Instructions:
1. In a large mixer bowl combine the butter, sugar and oil. Beat till well mixed. Add the eggs and vanilla and mix well. Gradually add the flour, cocoa and baking powder and beat until combined. Cover and chill about one hour.
2. Preheat the oven to 350*. Shape dough into 3/4 inch balls and flatten with a glass dipped in granulated sugar. Bake for 7-9 minutes or just until firm. Cool on wire racks.
3. Prepare filling by combining the condensed milk and chocolate in a saucepan and heating over medium heat until melted and smooth. Remove from heat and allow to stand for one hour or until cool. Spread about a teaspoon of the filling on the baked side of the cookie and top with another baked side down.
4. Prep time includes chill time.
Title: Coconut Macaroons
Ingredients:
- 8 coconut
- 10 sugar
- 5
Instructions:
1. Mix coconut, sugar and egg whites together in a saucepan.
2. Heat gently, stirring with a wooden spoon until the mixture is warm but NOT hot.
3. Remove from heat and leave until cold.
4. Divide mixture into 18 mounds, setting them down on greased, floured baking trays.
5. Top each mound with a half glace cherry.
6. Bake 20 minutes at 350F until pale golden brown.
7. Cool on a wire rack.
Title: The Chocoholic S'more
Ingredients:
- 1 marshmallows
- 2
- 1
Instructions:
1. Arrange chocolate on one cookie and melt.
2. Roast the marshmallow.
3. Place the roasted marshmallow on top of the melted chocolate and top with remaining cookie.
Title: Chocolate-Espresso Roulade
Ingredients:
- 1/2 cake flour
- 1/3 baking powder
- 3/4 salt
- 1/4 eggs
- 5 granulated sugar
- 3/4 instant espresso coffee powder
- 2 vanilla extract
- 2 confectioners' sugar
- 1 heavy whipping cream
- 1/4 mascarpone cheese
- 1/2 sour cream
- 1 confectioners' sugar
- 1 instant espresso coffee powder
- 1/2 vanilla extract
- 6 heavy whipping cream
- 2 instant espresso coffee powder
- 2 corn syrup
- dark corn syrup
Instructions:
1. Cake: Heat oven to 400 degrees.
2. Line a 15 1/2-10 1/2-inch jelly roll pan with nonstick foil.
3. Combine cake flour, cocoa powder, baking powder and salt in a small bowl.
4. In a large bowl, beat egg whites with a handheld mixer on medium high speed until foamy.
5. Gradually beat in 1/2 cup of the sugar until incorporated.
6. Continue to beat on high speed just until stiff yet billowy peaks form.
7. Using same beaters, beat egg yolks in a large bowl with the remaining 1/4 cup sugar, coffee powder and vanilla until thickened, about 3 minutes.
8. At low speed, beat in flour mixture until blended; stir one quarter of the beaten whites into mixture to loosen.
9. Fold in remaining whites until incorporated.
10. Spread in prepared pan; smooth the top.
11. Bake 12 minutes or until top puffs up and springs back when gently pressed.
12. Let cool 2 minutes on wire rack.
13. Meanwhile, dust a clean towel (slightly larger than cake) with an even layer of confectioners' sugar.
14. Invert cake onto towel.
15. Remove pan; peel off foil.
16. Starting from a short end, roll up cake tightly in towel; place seam side down on a wire rack to cool completely.
17. For filling, beat filling ingredients in a large bowl until stiff peaks form.
18. Unroll cake; spread evenly with filling, leaving 1/2-inch plain cake at long sides of cake.
19. Roll up cake; place seam side down on cutting board.
20. With a serrated knife, trim both ends of cake roll.
21. Place roll on wire rack; cover with plastic wrap and chill 1 hour in refrigerator.
22. For glaze, combine ingredients in a small saucepan over low heat until chocolate is melted and glaze is shiny and smooth.
23. Place cake on wire rack over waxed paper.
24. Pour glaze along top of cake roll, spreading glaze along sides and cut faces, to cover.
25. Garnish top of cake with chocolate shavings, if desired.
26. Chill cake until glaze is set.
27. Cake can be refrigerated up to 6 hours before serving.
Title: Cinnamon Rolls
Ingredients:
- 1/4 warm water
- 1/2 skim milk
- 1/2 brown sugar
- 1/4 light butter
- 5 kosher salt
- 1 egg
- 1 all-purpose flour
- 4 light butter
- 4 brown sugar
- 3/4 ground cinnamon
- 2 walnuts
- 1/2 butter
- 3 powdered sugar
- 1 1/2 vanilla extract
- 3/4 hot water
- 1/4
Instructions:
1. Dissolve yeast and 1/4 cup brown sugar in warm water and let rest for about 5 minutes. Blend in milk, melted butter, salt, and egg. Using a mixer fitted with dough hooks, mix flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in bowl sprayed with non-stick spray, cover and let rise until doubled in size, about 1 hour.
2. When doubled in size, roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts. Beginning on the short side, roll up dough. Wet along the edge to seal. Cut into 12 slices using a serrated knife.
3. Brush the bottom of baking pan with melted butter. Place cinnamon roll slices close together in the pan and let rise until doubled in size, about 45 minutes.
4. Heat oven to 350 degrees F. Bake for about 20 minutes or until nicely browned.
5. Meanwhile, mix butter, powdered sugar, hot water, and vanilla. Drizzle over slightly cooled rolls.
Title: Easy-To-Do Tiramisu
Ingredients:
- 1/3 sugar
- 1/3 water
- 2/3 Amaretto
- 2 mascarpone cheese
- 2 sugar
- 16 vanilla
- 1/3 ladyfingers
- 1 fresh raspberry
- 1 1/2 chocolate-covered coffee beans
- 9
- 1
Instructions:
1. For syrup: In a small saucepan, combine the 1/2 cup sugar and the water. bring to boiling, stirring to dissolve sugar. Remove from heat; cool. Stir in coffee, amaretto, and hazlenut liqueur.
2. For filling: In a medium bowl, stir together mascarpone cheese, the 1/3 cup sugar and vanilla. In a chilled medium mixing bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Fold 1/2 cup of the whipped cream into the mascarpone mixture to lighten. Fold in remaining whipped cream.
3. To assemble: Arrange half of the ladyfinger in a 2-quart square baking dish. Brush with half the syrup. Spread with half of the filling. Arrange the remaining ladyfingers on top of layers in pan. Brush with the remaining syrup. Spread with the remaining filling. Sprinkle with the cocoa powder. cover and chill for 4 to 24 hours before serving. Garnish each serving with raspberries and chocolate-covered espresso beans.
Title: Mini Cheesecakes
Ingredients:
- 12 cream cheese
- 3 fat free cream cheese
- 12 Splenda granular
- 1/2 vanilla
- 1/2 egg
- 2
- 1
Instructions:
1. preheat oven to 350 degrees. line muffin tins with 12 foil cupcakes papers, place vanilla waffers on the bottom of each.
2. in mixing bowl, beat cream cheese and fat free cream cheese until smooth. add slpenda and vanilla and mix well. add eggs and beat until smooth.
3. pour cheesecake mixture into muffin tins. bake for 20 minutes or unil centers are almost set. refridgerate 2 hours.
4. enjoy.
Title: Chocolate and Peanut Butter Ice Box Dessert
Ingredients:
- 9 low-fat graham crackers
- 1 sugar-free instant chocolate pudding mix
- 8 fat-free cool whip
- 2 low-fat peanut butter
- 1 3/4 skim milk
Instructions:
1. Mix the milk and pudding mix and place in fridge until just set. Meanwhile, place 4 of the graham cracker sheets in an even layer on the bottom of an 8x8 square pan.
2. Mix the peanut butter with the cool whip and spread it over the graham crackers in the pan. Place another layer with 4 of the graham cracker sheets over top and then layer on the chocolate pudding mixture.
3. Crumble the remaining sheet of graham cracker and sprinkle on top. Place in the fridge overnight.
Title: Easy Chocolate Soufflé
Ingredients:
- 1/3 sugar
- 5 bittersweet chocolate chips
- 3 butter
- 6
- 1/8
Instructions:
1. Preheat oven to 375°F.
2. Measure out sugar, separate eggs and measure and chop chocolate.
3. Butter soufflé dishes entirely and then add sugar (additional) coating the entire dish.
4. Melt chocolate - you can either use a microwave, 20 seconds then stir and continue till done, or you can use the metal bowl method.
5. Add yolks to chocolate (this will harden the chocolate so don't be alarmed).
6. Use a beater on whites with a pinch of salt and adding sugar, a little at a time. Beat until whites hold med-stiff peaks.
7. Fold white mixture into chocolate little by little (be gentle and it is okay if some chunks are left, but make it as smooth as possible).
8. Pour into soufflé dishes and run the end of your thumb around inside to remove any extra batter.
9. Bake until puffed and crusted on top but still jiggly in center, 20 to 25 minutes.
10. Serve immediately.
Title: Chelsea Butter Bun
Ingredients:
- 3 self-raising flour
- 1/2 salt
- 1/2 butter
- 1 milk
- 2 butter
- 1/3 brown sugar
- 2 sultanas
- 2 currants
- 2 cinnamon
- 2 water
- 1 sugar
- 2 gelatin
- 2
- 1
Instructions:
1. Sift flour and salt into a basin, rub in butter lightly. Mix to a firm dough with milk. Roll dough into oblong shape, 1/4 inch in thickness.
2. Filling: Cream butter and brown sugar together. Spread over dough; sprinkle with fruit and cinamon.
3. Roll up lengthwise; cut roll into 14 thick slices.
4. Pack into a greased 8 inch sandwich tin, cut side down.
5. Bake in a moderate oven for 25 to 30 minutes.
6. Brush bun with glaze while still hot.
7. Glaze: Place ingredients into a small bowl, stir over hot water until sugar and gelatin dissolve.
Title: Happy Cake ( Pound Cake )
Ingredients:
- 3 cake flour
- 6 eggs
- 1 butter
- 2 1/4 sugar
- 2 vanilla
- 1/2 salt
- 1/2 buttermilk
- 1/2 baking soda
- 1/2 baking powder
Instructions:
1. Preheat oven to 325 degrees.
2. Grease and flour a 10" Bundt or tube pan.
3. In a large bowl, beat the butter.
4. Add sugar, vanilla and eggs, mixing well.
5. Add milk.
6. Sift dry ingredients and add slowly to mixture.
7. Pour into prepared pan.
8. Bake 1 hour and 20 minutes.
9. Cool in pan 15-20 minutes.
10. Remove and finish cooling on platter.
11. Serve with fresh fruit or lemon curd.
Title: Calla Lilly Cookies
Ingredients:
- 2 eggs
- 1 light brown sugar
- 6 flour
- 1 pecans
- 1 vanilla
- 1/2 heavy cream
Instructions:
1. Preheat the oven to 350 degrees F.
2. Grease and flour 3 large cookie sheets (I just use parchment paper).
3. Beat egg whites until they form stiff peaks.
4. Set aside.
5. Clean mixer and beaters.
6. Beat egg yolks until light yellow.
7. Add sugar to the yolks and beat long and hard.
8. Remove the beaters from the mixer and fold in the egg whites, flour, pecans and vanilla BY HAND.
9. Be gentle.
10. Drop the batter with a tablespoon, allowing for only 4 or 5 cookies per cookie sheet.
11. Bake 10 to 12 minutes or until slightly browned on edges and bottom.
12. Working quickly, roll each cookie into a cone.
13. Cool completely.
14. Using a piping bag (see my note below), fill each cooled cookie with 1 T. of whipped cream.
15. Refrigerate for at least 6 to 8 hours before serving.
16. The unfilled cookie shells can be frozen and filled at a later date.
17. My Note Below:
18. A piping bag can be made by putting the whipped cream in a plastic storage bag.rnrnIn one of the corners of the bag, poke a hole large enough to squeeze the whipped cream through.
Title: Peach Dream
Ingredients:
- 12 butter
- 18 pecans
- 1
- 1/2
Instructions:
1. Pour peaches in 9 x 11 baking dish
2. Add pecans and sprinkle dry cake mix evenly over peaches
3. Melt butter and pour over top of cake mix.
4. Bake on 350 for about 40 minutes or until golden brown.
5. Serve warm with a scoop of vanilla ice cream for an added treat.
Title: Stuffed Chocolate Chip Cookies
Ingredients:
- 1 butter
- 1 granulated sugar
- 3/4 brown sugar
- 2 eggs
- 1 pure vanilla extract
- 3 1/2 all-purpose flour
- 1 baking soda
- 1/2 kosher salt
- 10 chocolate chips
- 24
Instructions:
1. Preheat oven to 350 degrees F. Cream together butter and sugars until fluffy. Add eggs and vanilla until incorporated.
2. Sift together flour, baking soda and salt in large bowl. Slowly add to wet ingredients. Fold in chocolate chips. Take one large scoop of cookie dough and top it with a Reese’s Peanut Butter Cup. Take another scoop of dough and place on top of candy. Press the edges together to enclose around the candy. Place on silpat lined baking sheet and bake cookies 9-10 minutes.
3. Let cool and move to a cooling rack.
Title: Soft Wacky Cake
Ingredients:
- 3 flour
- 2 sugar
- 2 baking soda
- 1 salt
- 6 vanilla
- 2 vinegar
- 2 shortening
- 10 cold water
- 2 sugar
- 1 shortening
- 3/4 flour
- 3 milk
- 1/2 vanilla
- 1 salt
- 1
Instructions:
1. CAKE;.
2. Preheat oven to 350.
3. Sift all dry ingredients into a large bowl.
4. Make 3 holes in mixture.
5. Place Vanilla in one hole, Vinegar in another, and Melted Shortening/Oil in another.
6. Pour 2 Cups Cold Water over all and beat thoroughly
7. Bake in long 9x13 pan for 30-40 minutes
8. FROSTING;.
9. Beat all ingredients in large bowl for 15 minutes, spread over cooled cake.
Title: Berry Topping
Ingredients:
- 1 heavy cream
- 3 sour cream
- 1/4 powdered sugar
- 2 granulated sugar
- 1 vanilla extract
- 1 berries
Instructions:
1. To make the topping, combine all ingredients in the bowl of an electric mixer and beat at high speed until the mixture forms soft peaks.
2. Dollop over the tops of cakes and top with berries.
Title: Pink Cherry Coconut Cake
Ingredients:
- 1 instant vanilla pudding
- 2 applesauce
- 1/3 eggs
- 2/3 low-fat buttermilk
- 4 angel flake coconut
- 1 maraschino cherry
- 1 powdered sugar
- 1/2 butter
- 1 shortening
- 1/4 skim milk
- 1 cherry juice
- 1/4 vanilla
- 1/4 pecans
- 1/2 cherries
- 1/2 coconut
- 1/2
Instructions:
1. Beat first six ingredients together for 4 minutes. Fold in coconut and cherries to cake mixture.
2. Line bottom of three 8" or 9" cake pans with wax paper or parchment paper or just spray pans with cooking spray.
3. Bake at 350 degrees for 20 minutes or until done. Test with a toothpick. Cool in pans 10-15 minutes. Remove and fully cool.
4. Frosting: Mix powdered sugar with butter, shortening, milk, cherry juice, and vanilla. Then add pecans, cherries and coconut. (Add more liquid or powdered sugar to desired consistency.) Frost in between each cake layer, then finish with the sides and top.
5. Store in refrigerator until serving time.
Title: Master Pie Crust
Ingredients:
- 2 1/2 all-purpose flour
- 1/2 vegetable shortening
- 9 butter
- 1 salt
- 1 sugar
- 1/2
Instructions:
1. Cube butter into 1/4 or 3/8 inch pieces. Place in small bowl and refrigerate.
2. Measure one 1/2 cup of vegetable shortening and refrigerate.
3. Mix salt in ice water and keep chilled in refrigerator.
4. In a food processor combine flour and sugar. Pulse two or three times to mix well.
5. Add butter to processor and pulse several times. Add shortening and pulse until the mixture looks coarse and pale yellow.
6. Place mixture into a large bowl and add three tablespoons of ice water. Knead the dough and water mixture until a loose ball forms. Add water one tablespoon at a time until mixture comes together. Be careful not to over knead as this will make a less flaky crust.
7. Form pastry into a ball with your hands and divide into two pieces, one slightly larger than the other. Press into small disks on a sheet of wax paper and refrigerate for at least 30 minutes.
8. Roll disks out on floured wax paper until the pastry is about 12 inches round and about 1/8 inch thick. Transfer to pie pan. Fill with fruit and add top crust. Cut vents to allow steam to escape.
Title: Chilled Coconut-Tapioca Soup
Ingredients:
- 2 pearl tapioca
- 1 water
- 1 milk
- 3 sugar
- 1 orange, zest of
- 1 coconut milk
- 6 heavy cream
Instructions:
1. Bring tapioca and water to a boil over medium heat.
2. Remove from heat and let rest, covered, for 10 minutes.
3. Add milk, sugar, and orange zest and simmer for 15 minutes. Watch heat and stir frequently while scraping bottom.
4. Add coconut milk and cream and slowly return it to a boil stirring.
5. When boiling, pour into a stainless steel bowl that you've chilled in freezer or fridge.
6. Cover with plastic wrap. Allow wrap to actually touch soup so a film doesn't form.
7. Place in fridge until thoroughly chilled.
Title: Caramel Icing (Eula's)
Ingredients:
- 2 brown sugar
- 6 butter
- 3
Instructions:
1. Put all in a pan & cook on medium-low heat until it forms a soft ball.
2. Cool.
3. Beat slightly.
Title: Easy Peach Cobbler Dump Cake
Ingredients:
- 1 butter
- 1 cinnamon
- 1
- 1 1/3
- 1
- 1/2
Instructions:
1. Dump all ingredients, in layers, in order as given, into a 9 X 13 inch baking pan.
2. Bake at 350 degrees for 45- 50 minutes, or until lightly browned and bubbly.
3. If chopped nuts have a tendency to brown too soon, cover pan with foil after 40 minutes.
Title: Snickerdoodles
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 1 vanilla extract
- 2
Instructions:
1. Cream the butter thoroughly and gradually add sugar.
2. Add eggs one at a time.
3. In separate bowl sift dry ingredients.
4. Add dry to wet and mix.
5. Chill for 1-2 hrs Roll into 2" small balls and roll in cinna-sugar.
6. Bake@ 350 for 5-10 min.
Title: Ricotta Orange Pound Cake
Ingredients:
- 1 1/2 cake flour
- 2 1/2 baking powder
- 1 kosher salt
- 3/4 butter
- 1 1/2 whole milk ricotta cheese
- 1 1/2 sugar
- 3 eggs
- 1 vanilla extract
- 1 orange
- 2 Amaretto
- 2 powdered sugar
- 2 strawberries
Instructions:
1. Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
2. Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
3. Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.
4. To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.
Title: Egg-free Milk-free Chocolate Cake
Ingredients:
- 1 all-purpose flour
- 1 white sugar
- 3 baking soda
- 1 baking powder
- 1 salt
- 1/2 canola oil
- 1/3 white vinegar
- 1 pure vanilla extract
- 1 water
- 1
Instructions:
1. Preheat oven to 350F degrees.
2. Prepare an 8-inch-square cake pan by spraying with non-stick spray like Pam, or greasing.
3. Set aside.
4. In a large mixing bowl, combine all dry ingredients and mix thoroughly.
5. Add all liquid ingredients and combine with whisk just until blended.
6. Pour into prepared pan and bake for 30 minutes or until tester comes out clean.
7. Serve with Fluffy Frosting (recipe #12586 posted separately) or your favourite cake icing.
8. Note: to make a layer cake, you'll need to double this recipe and bake in two pans.
Title: Fruit Dip - Sugar Free
Ingredients:
- 8 fat free cream cheese
- 1 fat free sour cream
- 1 Splenda granular
Instructions:
1. Makes alot, you may want to only make half.
2. Enjoy!