lumicero/recipes-ing2inst huggingface dataset:
Title: Dreamsicle Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 Jello Instant Vanilla Pudding Mix
- 1 1/3 Cool Whip
- 3 Jello gelatin
- 8 orange zest
- 1 boiling water
- 1 cold water
- 1 milk
- 3/4
- 2
Instructions:
1. Prepare cake batter according to box directions, then add 1 box of pudding mix to the batter, blend in being careful not to over mix the batter.
2. Bake according to directions in a 9"X13" baking pan or equivalent. (You can even use a bundt pan--just follow baking directions on the cake mix box.).
3. When cake is done do not turn it out of the pan. Poke holes in cake with an ice pick or large bamboo skewer.
4. Prepare the orange Jell-O gelatin using 1 cup of boiling water, mix until dissolved, add 3/4 cup of cold water and the orange zest, then ladle the warm Jell-O gelatin over cake.
5. Put cake in refrigerator over night or for 6 to 8 hours.
6. Then take cake out and set pan in hot water for a moment, turn upside down on cake board. For the icing, put cool whip in a bowl, add the other 2 boxes of pudding mix and 2 cups of milk, mix well and put on cake.
7. Garnish with mandarin orange slices or a few sprinkles of orange zest.
Title: VCare For Char's White Ladoos'
Ingredients:
- 1 1/2 semolina
- 2 powdered sugar
- 3/4 pistachios
- 2 -3 green cardamoms
- 2 -3
- 2
- 3 -5
Instructions:
1. Heat a pan on medium flame.
2. Add semolina.
3. Saute lightly until it turns light pink in colour and is fragrant.
4. Remove from flame and transfer to a bowl.
5. Keep aside.
6. Heat another pan on medium flame.
7. Add khoya and powdered sugar.
8. Mix well and cook on low flame.
9. Make sure that the khoya does not turn brown (It must remain white).
10. It should just be softened.
11. For this reason, please cook on low flame ONLY.
12. Add pistachios, almonds and cardamom powder.
13. Mix well with a large spoon.
14. Remove from flame.
15. Bind the ladoo mixture prepared above (while it is still warm) to make small even sized balls (ladoos').
16. Garnish each ladoo with a small piece of chopped pistachio.
17. Place all the ladoos' as you make them on a pretty silver/golden tray.
18. Allow to cool completely and then serve as a dessert after your meal.
Title: White Chocolate Berry Mud Cake
Ingredients:
- 2 frozen mixed berries
- 2 Grand Marnier
- 1 caster sugar
- 250 butter
- 150 white chocolate
- 2 caster sugar
- 1 milk
- 2 eggs
- 1 1/2 plain flour
- 1/2 self raising flour
- icing sugar
- berries
Instructions:
1. Grease a deep 19cm square cake pan and line with baking paper.
2. Combine frozen berries, Grand Marnier and 1 tablespoon caster sugar in a bowl and then arrange evenly over base of prepared pan.
3. Combine butter, sugar, chocolate and milk in a large saucepan.
4. Stir over low heat until sugar has dissolved and mixture is smooth.
5. Do not boil!
6. Cool.
7. Stir in eggs and flours and mix well.
8. Carefully spread mixture in cake pan over berries.
9. Cook in a 180°C oven for about 1 1/4 hours, or until cooked.
10. Cool in pan for 10 minutes before turning out.
11. Serve cut into squares, dusted with sifted icing sugar and decorated with fresh berries.
Title: Caramel Chip Pie
Ingredients:
- 1 1/2 flour
- 1 salt
- 1/2 Crisco shortening
- 3 water
- 1/3 sugar
- 1/3 flour
- 1/3 dark brown sugar
- 2 milk
- 3 eggs
- 1 vanilla
- 0.5 marshmallows
- 1
Instructions:
1. For crust; sift flour and salt into a bowl. Then remove 1/4 c flour.
2. Cut shortening into remaining flour utnil pieces are size of peas.
3. Make paste with the 1/4 c reserved flour and water. Add to shortening-flour mixture.
4. Mix and shape into ball.
5. Roll dough on lightly floured board to 12 inch diameter and 1/8 inch thick. Line pie plate; trim 1/2 inch from edge of plate, turn edge under;flute. Prick generously with fork.
6. Bake in preheated 425 degree oven for 12 minutes.
7. For the filling:
8. Mix dry ingredients with milk; cook over low heat until thickened- about 15 minutes.
9. Add egg yolks and cook about 5 minutes. Stir in vanilla and chopped chocolate.
10. Fill pastry shell and top with meringue made of egg whites beaten with melted marshmallows. Brown in a 350 degree oven.
Title: Molten Chocolate Cakes
Ingredients:
- 4 bittersweet chocolate
- 4 unsalted butter
- 3/4 eggs
- 4 sugar
- 1/2 all-purpose flour
- 1/4 vanilla extract
- 1 salt
- 2
- 1/2
Instructions:
1. Preheat oven to 375°F Liberally spray six (6-ounce) ramekins with nonstick spray.
2. In a small saucepan over low heat melt the chocolate and butter, stirring often to prevent burning; remove from heat and cool.
3. In a large mixing bowl, beat eggs and sugar with electric hand mixer until"ribbon" stage, approximately 7 minutes; At that stage, it will be pale yellow and look like lightly whipped cream.
4. Add flour, cocoa powder, vanilla extract, and salt.
5. Beat the batter for 2 additional minutes; add the melted chocolate mixture and beat another 5 minutes (The batter needs a lot of beating; this incorporates air, lightening the cake's texture).
6. Scoop the batter into the prepared ramekins, approximately 3/4 cup of batter in each ramekin.
7. NOTE: At this point, the cakes can be refrigerated and then baked later.
8. When ready to bake, place the ramekins on a baking sheet and bake 15 to 17 minutes or until puffed and mostly dry on top around edges.
9. NOTE: It's critical to bake these cakes for the right amount of time otherwise, they'll either be way too"molten," or end up as brownies, oven temperatures vary, so check the cakes after 15 minutes; if they're really moist on top, bake one minute and check again.
10. Remove cakes from oven and let rest 3 minutes (it's okay if they sink a little).
11. To unmold, place serving plate on top of ramekin and invert.
12. Carefully remove ramekin, tapping lightly on the plate to loosen cake.
Title: Gingerbread Pudding Cake
Ingredients:
- 1/4 butter
- 1/4 sugar
- 1 vanilla extract
- 1 molasses
- 1/2 water
- 1 flour
- 1 1/4 baking soda
- 3/4 ground cinnamon
- 1/2 ground ginger
- 1/2 salt
- 1/4 ground allspice
- 1/4 ground nutmeg
- 1/8 pecans
- 1/2 brown sugar
- 6 hot water
- 3/4 butter
- 2/3
Instructions:
1. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla.
2. Combien molasses and water until blended. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans.
3. Pour into a greased 3 quart slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter [do not stir].
4. Cpver and cook on high for 2 to 2 1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off heat. Let stand for 15 minutes. Serve warm.
Title: Super Swift Cake Topping (Frosting)
Ingredients:
- 1 chunky peanut butter
- 1/2 honey
- 1 unsalted butter
Instructions:
1. Place all ingredients in a micro-safe bowl.
2. Heat on high for 30 seconds. Stir. Heat another 30 seconds.
3. Remove and stir altogether. Repeat another 30 seconds if your microwave has not melted ingredients. More than that might burn the ingredients.
4. Cool slightly and spread on cake. This will stay soft and sticky.
Title: Milkmoon Meringue Buttercream
Ingredients:
- 1 1/3 sugar
- 1/4 water
- 4 cream of tartar
- 1 unsalted butter
- 2 vanilla
- 2
Instructions:
1. Place the sugar and water in a medium saucepan and set over medium heat, stirring occasionally. Use a pastry brush dipped in water to melt the sugar crystals that form on the sides of the pan. When the syrup begins to boil, reduce the heat to low and insert a candy thermometer into the syrup. Allow it to continue to boil while moving on to the next step.
2. Place the egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Whip the whites until frothy. Then, if using, sprinkle in the pinch of cream of tartar (this improves the strength of the meringue).
3. Keeping an eye on the temperature of the sugar syrup, increase the speed of the mixer to high to achieve stiff peaks. Ideally, you will time this to coincide with the sugar syrup reaching 248°-250° F, the Firm Ball Stage. If your whites reach stiff peaks before the sugar syrup reaches the correct temperature, reduce the mixer speed to the lowest setting and leave running until the syrup is ready.
4. When the syrup reaches 248°-250° F, increase the mixer speed to the highest setting. Remove the saucepan from the heat and slowly pour the hot syrup down the side of the bowl into the egg whites, being very careful to avoid allowing the stream to hit the whisk and spatter. Pour slowly and steadily until all the syrup has been added, and continue beating the meringue until it becomes light and fluffy and holds its shape exactly when the beater is removed, roughly 3-5 minutes.
5. After this time, the meringue may still be hot—if so, place the bowl in the refrigerator (or freezer) for 10-15 minutes until it has cooled all the way through.
6. When the meringue has cooled, place the bowl back on the mixer, replacing the whisk with the paddle attachment. Begin mixing on low, and add the butter 1/4 cup (half a stick) at a time, beating well after each addition. Once the butter is added, increase the speed to medium and beat the buttercream until it becomes light and fluffy. It may look soupy or curdled shortly after all the butter is added—this is okay! Just keep on beating it and it will whip up into a light, fluffy cloud.
7. Add the pinch of salt and vanilla, if including, and beat on low speed until incorporated. You may now add any other flavorings, gel or liquid food colorings, shaved chocolate, chopped nuts, fruit purées, or any other goodies you like to add to your buttercream. This is a very versatile recipe, so play around and create your own delicious flavors!
8. Enjoy!
Title: Chocolate Covered Strawberry Parfait
Ingredients:
- 1 instant chocolate pudding mix
- 6 milk
- 1 strawberries
- 2 pecans
- 4 strawberry
- 3
- 1
Instructions:
1. Mix the packages of pudding with the cold milk with a whisk until the whisk starts to leave a trail.
2. In a medium glass bowl, layer the parfait.
3. For each layer: 1/3 of the pound cake, then 1/3 of the pudding, then 1/3 of the strawberries, 1/3 of the whipped topping, then 1/4 of the chocolate sauce, then 1/3 of the pecans. Make 3 layers.
4. On top of the last layer, put the whole strawberry in the center.
5. Chill for at least 15 minutes so the pudding sets.
6. Serve! (Note: It will look much prettier in the bowl than after it is served. I was not able to successfully get a pretty looking serving out of the bowl!).
Title: Chop Suey Cake
Ingredients:
- 2 flour
- 1 sugar
- 2 eggs
- 2 baking soda
- 1 crushed pineapple
- 1 walnuts
- 1/2 coconut
- 1 cream cheese
- 1/2 butter
- 2 confectioners' sugar
- 2 milk
- 1 vanilla
Instructions:
1. In large bowl, do not use mixer, combine flour, sugar, eggs baking soda, pineapple and can juices, walnuts and coconut.
2. Mix with a wooden spoon until thoroughly moistened and combined.
3. Pour into greased 9x13 inch pan.
4. Bake at 350 degrees for 30 to 40 minutes until brown on top.
5. Remove from oven and place on wire rack.
6. Mix cream cheese and butter together until well blended.
7. Gradually add confectioners sugar, milk and vanilla.
8. Spread icing on cake while cake is still warm.
9. Top with chopped nuts.
10. Cool cake completely and refrigerate until serving time.
11. Store leftovers in the refregerator.
12. Makes about 20 servings.
Title: Czechoslovakian Cocoa Oatmeal Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 2 eggs
- 10 rolled oats
- 2 1/2
Instructions:
1. Mix butter with sugar and egg yolks.
2. Add cocoa and oats.
3. Fold in stiffly beaten egg whites.
4. Drop from a teaspoon onto a greased baking sheet.
5. Bake in a preheated oven at 350 for 15 to 20 minutes.
6. -----Enjoy----.
Title: White Hominy Pudding
Ingredients:
- 1/2 corn
- 2 cinnamon stick
- 1 sugar
- 1
Instructions:
1. Soak the hominy in cold water overnight. Drain and rinse.
2. Place in a large heavy weight saucepan.
3. Add milk and cinnamon.
4. Bring to a boil. Reduce and simmer uncoverd, sirring occasionally until hominy is soft. If liquid evaporates rapidly, add BOILING milk.
5. Add sugar and cook until mixture thickens.
6. Can be served hot or cold.
Title: Flowerpot Cupcakes
Ingredients:
- 1
- 2 -4
- 4
- 2 -4
Instructions:
1. With a fork, fluff up the surface of the cupcake to look like soil.
2. Cut the fruit strip slightly larger than the cupcake base and wrap it around to look like the bottom of a flower pot. Moisten strip if neccessary. Press ends together to secure.
3. Cut another strip slightly larger than the cupcake top and fold in half length wise. Wrap it around to look like the top of a flower pot. Moisten strip if neccessary. Press ends together to secure.
4. Cut thick slices from the centers of gumdrops. With sharp scissors, snip the gum drops into tulip shapes.
5. Trim the green gumdrops to form leaves.
6. Press "tulips" into pretzel stick "stems" and poke into "soil".
7. Arrange the "leaves" at the base of the flowers.
Title: Mango-Coconut Bread Pudding
Ingredients:
- 1 nonfat milk
- 1/4 honey
- 1 vanilla extract
- 1 light coconut milk
- 2 eggs
- 1 mangoes
- 6 sweetened flaked coconut
- 2 sugar
- 1/3 butter
- 1/2 margarine
- 1/3 cornstarch
- 1 fat-free evaporated milk
- 1
Instructions:
1. Preheat oven to 350°F.
2. To prepare bread pudding, combine first 6 ingredients in a large bowl. Stir in bread and mango. Let stand at room temperature 30 minutes.
3. Pour mixture into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 1 hour. Sprinkle with coconut.
4. Bake an additional 10 minutes or until set. Let stand 30 minutes before serving.
5. To prepare sauce, combine sugar and nectar in a small saucepan. Bring to a boil. Reduce heat, and simmer 10 minutes.
6. Remove from heat; stir in butter. Combine the cornstarch and evaporated milk in a small bowl.
7. Add cornstarch mixture to nectar mixture. Bring to a boil over medium heat; cook 1 minute, stirring constantly.
8. Serve warm over bread pudding.
Title: Toffee Bits Shortbreads
Ingredients:
- 2 butter
- 1 brown sugar
- 1 vanilla
- 3 flour
- 1 whole wheat flour
- 1
Instructions:
1. In a large bowl, cream together butter, brown sugar and vanilla until fluffy. With a wooden spoon or by hand, gradually mix in flours and toffee bits.
2. Shape mixtures into 1 1/4 inch balls. Flatten balls into 1/4 inch thick rounds. Place on ungreased baking sheets, about 2-inches apart.
3. Bake at 350F on top oven rack for 10-12 minutes, or until just starting to lightly brown, Remove from oven and let cool 10 minutes before removing to wire racks to cool completely.
Title: Judy's Strawberry Dessert
Ingredients:
- 2 cream cheese
- 2 milk
- 1 vanilla
- 1 strawberry Jell-O gelatin dessert
- 1 hot water
- 3/4 cold water
- 1/4 strawberry
- 1
Instructions:
1. Beat together cream cheese, dream whip, milk and vanilla.
2. Dissolve jello in hot water, then add cold water.
3. Let partially set.
4. Stir in Dream Whip mixture.
5. Add strawberries.
Title: Fudgy Chocolate Cake
Ingredients:
- 6 white chocolate
- 1 unsalted butter
- 1 sugar
- 3 sugar
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 3 salt
- 1 eggs
- 1 heavy cream
- 4
- 1/2
- 10 1/2
Instructions:
1. Preheat oven to 350 degrees F. Grease the base of two 8" round cake pans. Line with parchment. Combine butter, sugar, flour, cocoa, baking powder, salt and eggs in a large bowl. Using an electric mixer on med. speed, beat until smooth. Beat 2 minutes Divide batter between pans.
2. Bake 20-25 minutes or until toothpick test comes clean. Cool in pans 1 minute Turn out onto racks, peel off parchment, and cool completely.
3. For frosting, heat heavy cream just until it comes to a boil. Remove from heat. Add broken semisweet chocolate and stir until melted. Let cool. Chill for 30 mins., then whisk until thickened to a spreadable consistency. Use one third of frosting between layers and rest to frost top and sides of cake. Sprinkle grated white chocolate on top.
Title: Vanilla Slice - Krempita
Ingredients:
- 2 puff pastry
- 6 1/3 milk
- 5 1/4 cornstarch
- 1 sugar
- 8
- 7
- 8
Instructions:
1. Pastry:
2. Let the puff pastry sheets thaw, the roll them out on a lightly floured surface, and bake according to directions on a jelly roll pan.
3. Let them cool, and then cut out the shape according to the size of the square pan - 9 inch x 13 inch.
4. Once you cut them to the shape of the pan, cut one sheet into squares (I made 12); that will be the top of the cake.
5. Cream:
6. Mix egg yolks with sugar, until frothy. Add a cup of milk (out of the 6 1/3 cups), and corn starch, and mix well. Set the reminder of milk with vanilla sugar added, to boil, and when it comes to a boil, slowly mix in the yolk mixture, and stir constantly for a minute. Transfer to a large mixing bowl, and let cool completely. When cooled, add the whipped whipping cream, whipped with a stabilizer.
7. Put the whole sheet on the bottom of the pan, and spread the filling over it. Arrange the cut out sheet on top.
8. Refrigerate for few hours.
9. Dust with powdered sugar before serving.
Title: Super-Soft Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 brown sugar
- 1 egg
- 1 baking soda
- 3 vanilla extract
Instructions:
1. preheat oven to 350 degrees Fahrenheit.
2. mix peanut butter, egg, brown sugar and vanilla in a medium size bowl.
3. add in baking soda and then chocolate chips.
4. place of a nonstick baking sheet or if you do not have a non stick on put some parchment paper.
5. bake for 8-10 minutes.
6. enjoy these marvelous cookies.
Title: Refrigerator Sugar Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 2 all-purpose flour
- 2 baking powder
- 1 ground nutmeg
- 1/4 milk
Instructions:
1. Beat butter in large bowl with electric mixer at medium speed until smooth.
2. Add sugar; beat until well blended.
3. Add egg and vanilla; beat until well blended.
4. Combine flour, baking powder and nutmeg in medium bowl.
5. Add flour mixture and milk alternately to butter mixture, beating at low speed after each addition until well blended.
6. Shape dough into 2 logs, each about 6 inches long.
7. Wrap each roll in plastic wrap.
8. Refrigerate 2 to 3 hours or overnight.
9. Preheat oven to 350, grease cookie sheets.
10. Cut logs into 1/4 inch thick slices; place 1 inch apart on cookie sheets.
11. Keep unbaked logs and sliced cookies chilled until ready to bake.
12. Bake 8 to 10 minutes or until edges are golden brown.
13. Transfer to wire racks and decorate.
14. Store in airtight container.
Title: Bon Bon Cookies
Ingredients:
- 3/4 powdered sugar
- 1/2 margarine
- 1 vanilla
- 3 flour
- 1 1/2 salt
- 1/8 maraschino cherry
Instructions:
1. Heat oven to 350 degrees. Mix powdered sugar, margarine, vanilla and food coloring. Work in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk).
2. For each cookie, shape dough by tablespoonful around date, nut, chocolate chips or cherry to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake until set but not brown, 12 to 15 minutes; cool.
3. Dip tops of cookies into glaze. Decorate with coconut, nuts, colored sugar, chocolate chips or chocolate shot, if desired.
4. Glaze: beat 1 cup powdered sugar, 1 tablespoon plus 1 1/2 teaspoons milk and 1 teaspoon vanilla until smooth and of desired consistency. Tint parts of glaze with different food colors if desired.
5. Chocolate glaze: beat 1 cup powdered sugar, 2 tablespoons milk, 1 ounce melted unsweetened chocolate (cool) and 1 teaspoon vanilla until smooth and of desired consistency.
6. Chocolate bonbon cookies: omit food color. Stir 1 ounce melted unsweetened chocolate (cool) into margarine mixture.
Title: Maine Indian Pudding
Ingredients:
- 2 milk
- 1/4 yellow cornmeal
- 1/4 milk
- 1/2 dark molasses
- 1 salt
- 1/4 sugar
- 1 cinnamon
- 4 butter
- 1 3/4 milk
Instructions:
1. Scald 2 cups milk in a double boiler.
2. Mix until smooth the corn meal and the 1/2 cup cold milk.
3. Then stir into the hot milk and cook over the hot water for 20 minutes, stirring frequently.
4. Add the dark molasses, salt, sugar, cinnamon, and butter; mix well.
5. Pour into a buttered pudding dish.
6. Pour the last 1 3/4 cups of cold milk over the top of the pudding.
7. Bake at 250 degrees for 3 hours (yes, 3 hours is correct).
8. Let sit for about 1/2 hour after it comes out of the oven.
9. Serve with heavy cream or vanilla ice cream.
Title: Halloween Furry Spiders (Tarantulas)
Ingredients:
- 10 butter
- 1/2 brown sugar
- 1/4 sugar
- 1 egg
- 1 vanilla extract
- 2 baking powder
- 1/2 salt
- 1/2 all-purpose flour
- 2
- 8
- 11 -12
- 2 -3
Instructions:
1. In a large mixing bowl, beat together butter and sugars until light and fluffy.
2. Add the egg and vanilla and beat well.
3. Add the cocoa, baking powder, and salt, then add the flour and beat to form a smooth dough.
4. Roll out tablespoon-sized balls of dough. Thirty balls are the perfect size, and I then make the spiders in batches of six.
5. Press the ends of eight pretzel sticks firmly into the dough to make legs, and place each spider on a cookie sheet.
6. Bake at 350 degrees until the cookies are firm, about 10 minutes. Place on a wire rack and cool completely.
7. Melt the chocolate chips and 2 tablespoons oil in the microwave or a double boiler; add additional oil if needed to make the chocolate thin enough. Put a cookie sheet under the wire rack and pour the melted chocolate over each cookie. (I usually hold the spider over the chocolate and either dip the legs in the chocolate or pour chocolate over the legs then shake to remove the excess chocolate so the excess chocolate drips back into the pot. Then I put the spider on the rack and spoon chocolate over the body.) You can scrape off the chocolate on the cookie sheet and return it to the pan periodically.
8. While chocolate is still wet, coat each cookie with chocolate sprinkles.
9. Press in two red candy eyes on the front of each head.
10. Allow chocolate to harden before storing.
Title: Blueberry Buckle With Cinnamon -Bourbon Sauce
Ingredients:
- 2 fresh blueberries
- 1 sugar
- 1/3 unsalted butter
- 1 sugar
- 2 egg
- 2 all-purpose flour
- 1 baking soda
- 1 buttermilk
- 1/2 all-purpose flour
- 1/2 sugar
- 1/2 dark brown sugar
- 1/2 pecans
- 1/2 unsalted butter
- 1/4 nutmeg
- 1/2 ground ginger
- 2/3 unsalted butter
- 2 sugar
- 1/2 eggs
- 1 cinnamon
- 1/2 water
- 1/2 Bourbon
Instructions:
1. Combine berries with sugar to taste.
2. Preheat oven to 350 degrees.
3. Butter and flour 8-inch square baking dish.
4. Using electric mixer, cream 1 cup butter and 1/3 cup sugar until light and fluffy; beat in egg.
5. Sift together 2 cups flour and baking soda; stir dry ingredients and buttermilk alternately into creamed mixture.
6. Spread batter in prepared dish; cover with berries.
7. Mix next 7 ingredients until crumbly; sprinkle over berries.
8. Bake until top is browned and cake is firm, about 1 hour.
9. For Sauce:.
10. Melt butter in double boiler over gently simmering water.
11. Beat sugar,eggs and cinnamon in small bowl to blend.
12. Stir mixture into butter; add hot water and stir until mixture coats back of spoon, about 7 minutes.
13. Remove from over water; let cool to room temperature.
14. Stir cream and bourbon into sauce.
15. To serve, cut cake into squares, place on serving plate and spoon sauce over each.
Title: Ultimate Minimalist Macaroon
Ingredients:
- 1 sugar
- 3 unsweetened coconut
- 3 vanilla extract
- 1 salt
- 1
Instructions:
1. Preheat oven to 350.
2. Combine all ingredients in a large bowl and mix well with a rubber (silicone) spatula or your hands.
3. Wet your hands and take out a rounded tablespoon of mix into the palm of one hand. Make either balls, cubes or pyramids.
4. Place on silicone lined baking sheet.
5. Bake until light brown, about 15 minutes.
6. Cool on a rack at least 30 minutes before eating.
7. Store in covered container for up to 3 days.
Title: White Frosting
Ingredients:
- 3 powdered sugar
- 3/4 shortening
- 1 vanilla
- 2
Instructions:
1. In small bowl combine 1/2 cup powdered sugar, shortening, vanilla and egg whites; blend well.
2. Beat in remaining sugar until smooth and creamy.