lumicero/recipes-ing2inst huggingface dataset:
Title: Mountain Chai Sponge Cake
Ingredients:
- 1/4 milk
- 6 chai tea teabags
- 3/4 water
- 1/4 butter
- 1/4 cocoa powder
- 6 eggs
- 6 sugar
- 1 1/2 flour
- 1 1/2 powdered sugar
Instructions:
1. Steep 6 bags in 3/4 cup hot water overnight.
2. Next day: Squeeze liquid out of bags and toss bags away.
3. Place milk, tea, butter and cocoa powder in a saucepan and bring to a quick boil.
4. Set aside.
5. Beat eggs, egg yolks and sugar over a warm water bath until the mixture is warm.
6. Then place mixture in a mixer and whip until tripled in volume.
7. Cool for about 5 minutes.
8. Fold the flour and tea mixture into the whipped eggs.
9. Grease and flour dust (or dust with a mixture of cocoa powder and sugar) a 12x18 baking pan.
10. Spread batter into pan.
11. Bake at 375 degrees for 10-12 minutes.
12. Place on a cooling rack for 5-10 minutes, then remove from pan.
13. Icing is optional or dust with powdered sugar before serving.
Title: Dede's Oatmeal Cake
Ingredients:
- 1 quick oatmeal
- 1 1/2 boiling water
- 1 sugar
- 1 brown sugar
- 1/2 butter
- 2 eggs
- 1 vanilla extract
- 1 1/2 flour
- 1 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 1/2 clove
- 1/4 ginger
- 1 1/2 brown sugar
- 6 heavy cream
- 1/2 milk
- 1 1/2 butter
- 3/4 coconut flakes
- pecans
Instructions:
1. Cake:
2. Place quick oats in a bowl and pour boiling water over the top. Stir and set aside.
3. Cream butter with sugar and brown sugar.
4. Add eggs one at a time, beating well after each addition.
5. Add vanilla extract.
6. In a separate bowl combine flour and spices.
7. Add cooked oatmeal and the flour mixture to the butter mixture.
8. Stir until just combined.
9. Pour cake batter into a greased 9x13 cake pan.
10. Bake at 350 for 25 - 35 minutes.
11. Frosting:
12. Combine all frosting ingredients in a sauce pan.
13. Bring to a rolling boil for 1 minute.
14. Pour over hot cake.
15. Allow cake to cool before slicing.
Title: Cappuccino Crinkles
Ingredients:
- 1/3 butter
- 1 brown sugar
- 2/3 instant coffee granules
- 1 baking soda
- 1 ground cinnamon
- 1 vanilla yogurt
- 2 all-purpose flour
- 1/3 granulated sugar
- 1 1/2
- 1/4
Instructions:
1. Heat oven to 350 degrees F.
2. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
3. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon.
4. Beat until combined, scraping sides of the bowl occasionally.
5. Beat in egg whites and yogurt until combined.
6. Beat in as much of the flour as you can with the mixer.
7. Stir in remaining flour with a wooden spoon.
8. Place granulated sugar in a small bowl.
9. Drop dough by heaping teaspoons into sugar and roll into balls.
10. Roll again in sugar.
11. Place balls 2 inches apart on an ungreased cookie sheet.
12. Bake for 8 to 10 minutes or until edges are firm.
13. Transfer cookies to wire racks and cool.
Title: Banana and Custard Pudding
Ingredients:
- 200 cream sherry
- 50 butter
- 30 bananas
- 2 pecan nuts
- 250
- 50
Instructions:
1. Divide half the biscuits between four individual serving bowls or one large bowl.
2. Sprinkle with half the sherry or juice and set aside.
3. Heat the butter in a frying pan over a medium to high heat.
4. Add the bananas and fry lightly until golden.
5. Heat the custard and pour half of it over the biscuits.
6. Top with half the bananas.
7. Repeat the layer, ending with custard.
8. Sprinkle with pecan nuts and serve hot.
Title: Maple Cupcakes With Maple Frosting
Ingredients:
- 2 1/2 flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 3/4 ginger
- 1/2 butter
- 1/2 light brown sugar
- 2 eggs
- 1 1/4 maple syrup
- 2 vanilla extract
- 1/2 buttermilk
- 1/2 walnuts
- 1 butter
- 3 cream cheese
- 2/3 dark brown sugar
- 1/4 salt
- 3/4 maple syrup
- 3/4 vanilla extract
- 1 powdered sugar
Instructions:
1. sift cupcake dry ingredients and set aside --
2. preheat oven to 350* --
3. beat butter and sugar together using a mixer, -- set on medium speed in a large bowl till fluffy --
4. beat in eggs, syrup and vanilla --
5. stir in flour mixture by thirds -- alternate with buttermilk.
6. stir in nuts -- drop in paper cupcake lined muffin tins --
7. bake almost 20 minutes -- .
Title: Cappuccino Custard - Sugar Free
Ingredients:
- 4 eggs
- 1 salt
- 2 1/2 milk
- 1/2 Splenda granular
- 1/2 vanilla
- 2 instant coffee granules
- 1/8 cinnamon
Instructions:
1. Preheat oven to 325 degrees. Place six 4-ounce custard cups into a 9x13 inch baking pan.
2. Whisk together the eggs, salt, milk, Splenda, vanilla, coffee granules, and cinnamon. Pour, through a sieve, into the custard cups. Fill baking pan with 1 inch of hottest tap water. Bake for 25-40 minutes or until set on the edges but still slightly jiggly in the center. (A sharp knife should come out clean when inserted into the middle and nothing should ooze from the cut when pressed.) Remove custards from water bath and allow to cool on a wire rack. Cover with plastic wrap and chill.
Title: Denise's Washington Apple Cake
Ingredients:
- 1 instant pudding mix
- 1 eggs
- 4 water
- 2/3 ground cinnamon
- 1/2 sour cream
- 1 sour cream
- 1/2 granny smith apples
- 2 powdered sugar
- 3 water
- 3/4
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Beat first 6 ingredients and 1/2 cup sour cream in a large bowl with mixer until well blended.
3. Stir in apples; pour into greased and floured 12 cup fluted tube pan or 10 inch tube pan.
4. Bake one hour or until toothpick inserted near center comes out clean.
5. Cool in pan for 15 minutes; loosen cake from side of pan with knife.
6. Invert cake onto wire rack; gently remove pan,.
7. Cool cake completely.
8. Whisk powdered sugar, remaining sour cream and water until well blended; drizzle over cake.
9. Let stand until glaze is firm.
10. Store in refrigerator.
Title: Sables (Norman Sugar Cookies)
Ingredients:
- 2 flour
- 8 unsalted butter
- 1/2 sugar
- 5 salt
- 1/4 vanilla
- 1 milk
- 2
Instructions:
1. Sift the flour and the sugar into a large bowl and add the butter, bit by but, mixing with an electric mixer or by hand.
2. Continue mixing until the dough takes on a sandy consistency.
3. Add four of the egg yolks, one by one, the salt and the vanilla, continuing to mix.
4. Form the dough into a ball, wrap in plastic, and refrigerate for at least an hour.
5. Pre-heat the oven to 350 degrees.
6. Roll out the dough to a thickness of 1/4".
7. With a cookie or biscuit cutter (or a small glass) cut out two inch circles and place on a lightly buttered cookie sheet.
8. Mix the remaining egg yolk with the milk and, with a pastry brush, coat the top of each cookie.
9. With the tip of a small knife, score 6 or 7 stripes on each cookie.
10. Bake for 15 minutes or until lightly browned.
11. Remove from oven, cool on a rack and store in an airtight container.
Title: Mexican Double Chocolate Chip Cookies
Ingredients:
- 1 flour
- 1/2 cinnamon
- 1 baking soda
- 1/2 salt
- 1/2 black pepper
- 1/8 dark chocolate
- 1/4 butter
- 1/2 sugar
- 1 1/2 eggs
- 2 vanilla
- 1
- 3/4
Instructions:
1. Whisk together four, cocoa powder, cinnamon, soda, salt & pepper. Set aside. In double boiler, melt together chopped chocolate & butter.** Let cool slightly.
2. In mixer, combine eggs, sugar, vanilla and chocolate mixture. Beat on medium until combined. On low, gradually add dry ingredients. Fold in chocolate chips.
3. Use 1 1/2" cookie scoop. Preheat oven to 325°F.
4. Bake on parchment lined sheets, 2" apart, at 325°F for about 15 minutes. They should look flat with cracked surfaces but soft in texture. Let cool on the parchment on wire racks. Store at room temperature for up to 3 days.
5. ** If melting in microwave, do it gradually, being careful not to let it get too hot.
Title: Peanut Butter Icing
Ingredients:
- 1/2 light margarine
- 1/3 icing sugar
- 1 low-fat milk
- 2 -3
Instructions:
1. In a medium bowl, whip peanut butter and margarine together until creamy.
2. Stir in 1/2 cup icing sugar and 1 tablespoons milk, until combined. Stir in other 1/2 cup icing sugar and 1 tablespoons milk. If icing seems too thick add in one more tablespoons milk.
3. Cover bowl and let rest in fridge 1/2 hour until firm, spread on baked good(s) store unused icing in an air tight container for up to 3 days.
Title: Butterscotch Blondie Bundt Cake
Ingredients:
- 3 all-purpose flour
- 2 1/4 light brown sugar
- 2 baking powder
- 3/4 salt
- 1/2 baking soda
- 4 eggs
- 1 sour cream
- 1/2 unsalted butter
- 1/4 vanilla extract
- 1 white chocolate chips
- 1 1/2 pecans
- 1
Instructions:
1. Preheat oven to 350°; spray a 10-inch bundt pan with nonstick baking spray with flour.
2. In a large bowl, whisk together flour, brown sugar, baking powder, salt, and baking soda.
3. Add eggs, sour cream, butter, oil, and vanilla to flour mixture.
4. Using an electric mixer on medium speed, beat for 1 minute, until blended.
5. Scrape sides and bottom of bowl with a spatula.
6. Beat on high speed for 2 minutes.
7. Gently stir in white chocolate chips and nuts.
8. Spread batter evenly in prepared pan.
9. Bake in preheated oven for about 70 minutes or until a pick comes out with a few moist crumbs attached.
10. Let cool in pan on a wire rack for 20 minutes, then invert cake onto rack to cool completely.
Title: Chocolate Strawberry Shortcakes
Ingredients:
- 1 fresh strawberries
- 2/3 sugar
- 2 all-purpose flour
- 1/4 baking soda
- 1/2 baking powder
- 2 salt
- 1/4 unsalted butter
- 1/2 half-and-half cream
- 2/3 heavy whipping cream
- 1 confectioners' sugar
- 3/4 strawberries
- 1 chocolate
- 1
- 1/2
- 3
- 3/4
- 10
Instructions:
1. Combine strawberries and 1/3 cup sugar; refrigerate if desired.
2. In a bowl, combine flour, cocoa, baking soda, baking powder, salt and remaining sugar.
3. Cut in butter and 2/3 cup morsels until crumbly.
4. Add half-and-half and stir until just moistened.
5. Divide dough into 8 patties, about 3/4-inch thick. Place on waxed paper lined baking sheets.
6. Brush with egg white; sprinkle with coarse sugar and remaining morsels.
7. Bake at 450 for 13 minutes or until toothpick inserted in center comes out clean. Cool slightly.
8. Meanwhile, in a mixing bowl, beat whipping cream and confectioners sugar until stiff peaks form. Refrigerate.
9. To serve, carefully split the shortcakes horizontally and place bottom halves on individual dessert plates. Top with one half of each of the strawberries, whipped cream and fudge sauce.
10. Top with top halves of shortcakes and remaining fudge sauce, sliced strawberries and whipped cream. Garnish with a whole strawberry or chocolate curls if desired.
Title: Lemon Poppy Seed Bunny Cookies
Ingredients:
- 1 3/4 sea salt
- 1 vanilla extract
- 2 lemon zest
- 2 poppy seed
- 1
Instructions:
1. In a large bowl combine almond flour and salt.
2. In a smaller bowl combine oil, agave, vanilla and lemon zest.
3. Stir wet ingredients into dry, then work in poppy seeds.
4. roll dough out to ¼ inch thick.
5. Cut out little bunnies with a bunny cookie cutter.
6. Bake at 350° for 6-8 minutes, until golden brown around the edges.
7. Serve.
Title: Winter Rice Pudding With Dried Fruits
Ingredients:
- 1 glutinous rice
- 1 peanuts
- 1 pine nuts
- 1 lotus seeds
- 8 water
- 8 sugar
- 1/2
Instructions:
1. Soak the rice in a bowl of cold water for at least 2 hours. Drain well. Soak the peanuts, pine nuts, and lotus seeds in a separate bowl of cold water for at least 1 hour. Drain well. Soak the dried fruits as necessary. Drain well. Chop all the large fruits into small pieces.
2. Bring the water to a boil in a pan, then add the sugar and stir until dissolved. Add the drained rice, peanuts, pine nuts, lotus seeds, and dried fruits. Return to a boil. Reduce heat to very low and simmer, covered, for 1 hour, stirring frequently.
3. The texture of this dish should be that of a very thick soup. Simply add more water to create a slightly thinner version.
Title: Red Velvet Cake (Reduced Calorie Version)
Ingredients:
- 3/4 Egg Beaters egg substitute
- 3/4 all-purpose flour
- 2 3/4 cocoa powder
- 3 Splenda Sugar Blend for Baking
- 1 vanilla extract
- 1 low-fat buttermilk
- 2 baking soda
- 1 1/2 salt
- 1 1/2 vinegar
- 1
- 1 1/2
Instructions:
1. Beat eggs and sugar together on medium high for 2-3 minutes. Add vanilla, oil, vinegar, food coloring and buttermilk and beat for another 1-2 minutes.
2. Mix or sift flour, cocoa, baking soda, and salt.
3. Mix dry and wet ingredients together slowly and beat after each addition until just combined.
4. Spread into 2 prepared cake pans. Bake 25-30 minutes or until pick inserted comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans, cool for another 30 minutes before frosting.
Title: Greek Lemon Cake
Ingredients:
- 3 cake flour
- 1 baking soda
- 1/4 salt
- 6 eggs
- 2 white sugar
- 1 butter
- 2 lemon zest
- 2 lemon juice
- 1/2 vanilla
- 1 plain yogurt
Instructions:
1. Preheat oven to 350*F. Grease one 10" tube pan or bundt pan.
2. Sift the flour, baking soda, and salt together. Set aside. Separate the eggs.
3. In a large bowl, beat the egg whites until soft peaks form. Gradually add 1/2 cup of the sugar, beating until stiff glossy peaks form. Set aside.
4. Cream butter or margarine, 1 1/2 cups sugar, egg yolks, lemon zest, lemon juice, and vanilla together until fluffy. Add flour mixture alternately with the yogurt to the egg yolk mixture. Gently fold in the egg whites and pour the batter into the prepared pan. Bake at 350*F. for 50-60 minutes. Let cake cool in pan for 10 minutes, then turn out onto a rack to finish cooling. Enjoy!
Title: Poached Pears Filled With Cranberry Sauce
Ingredients:
- 2 lemons
- 4 bosc pears
- 3 dry white wine
- 1 1/2 sugar
- 1 black peppercorns
- 1 cinnamon stick
- 3 1/2 fresh cranberries
- 1/4 dried cranberries
Instructions:
1. Cut lemons in half, squeeze juice in a medium bowl, half filled with cold water and add squeezed lemon halves to bowl. Peel pears as carefully and as smoothly as possible, leaving stems attached. Place pears in lemon water as you peel them.
2. In a large saucepan, combine wine, 3 cups water, 1/2 cup sugar, peppercorns, and cinnamon stick. Bring to a boil, then reduce to a bare simmer. Remove pears and 2 of the squeezed lemon halves from water and add to the saucepan. Keep pears submerged in liquid by placing a lid slightly smaller than the pan, a damp piece of cheesecloth, or a clean dish towel over them. Simmer until pears are tender and translucent, 10-30 minutes, depending on ripeness.
3. Remove from heat, and let pears cool in poaching liquid. Refrigerate when cool. (Pears can be prepared to this point up to 2 days in advance.).
4. In a medium saucepan, combine fresh cranberries, kumquats, 1 cup water and the remaining 1 cup sugar, and bring to a boil. Reduce heat to medium, and let cranberries simmer gently until skins burst and mixture thickens slightly, about 15 minutes. Stir in dried cranberries. Rmove from heat, cool completely, and refrigerate. (Cranberry sauce can be prepared up to 2 days in advance).
5. Remove pears from poaching liquid with a slotted spoon, and cut in half lengthwise. Drain on paper towels. Using a melon baller or small spoon, carefullly scoop out seeds and a little of the surrounding flesh to create a small round cavity in each pear half. When ready to serve, fill each cavity with 1-2 tablespoons chilled cranberry sauce. Serve extra cranberry sauce on the side.
Title: No Bake Cookies
Ingredients:
- 3 milk
- 1/3 sugar
- 1/2 vanilla extract
- 1 1/2 crunchy peanut butter
- 1/3 wheat germ
- 1/4 ground flax seeds
- 1 1/2 quick oats
- 1
Instructions:
1. Heat milk, sugar, and cocoa until it boils, stirring constantly. Remove from heat.
2. Stir in vanilla and peanut butter.
3. Stir in wheat germ, flax, and oats.
4. Drop by tbsps. onto waxed paper.
Title: Toblerone Chocolate Frosting
Ingredients:
- 5 unsalted butter
- 1/2 confectioners' sugar
- 1/2
- 2
Instructions:
1. Over low heat melt Toblerone bars with cream until chocolate is melted.
2. In a separate bowl cream butter until fluffy.
3. Add confectioner sugar until mixture is fluffy.
4. Pour chocolate mixture in sugar/butter until well blended.
5. If mixture is too soft, add more confectioners sugar.
6. This makes enough frosting for a 8 inch layer cake.
Title: Spice Bundt Cake
Ingredients:
- 3 1/3 all-purpose flour
- 1 ground ginger
- 2 cinnamon
- 2 baking soda
- 1 1/2 salt
- 2 eggs
- 1 canola oil
- 3/4 granulated sugar
- 1 molasses
- 1 hot water
- 1 1/2 icing sugar
- 1/4 fresh lemon juice
Instructions:
1. Preheat the oven to 325°F Spray a 10-cup Bundt pan generously with non-stick baking spray.
2. Whisk the flour with ginger, cinnamon, baking soda and salt in a large bowl. In a separate bowl, whisk the eggs well. Whisk in canola oil, then sugar and molasses. Pour the egg mixture into the flour mixture and stir well. Add hot water and stir well.
3. Scrape the batter into the prepared pan. Bake 45 minutes or until a cake tester inserted into the centre comes out clean. Let cool in the pan on a rack 10 minutes.
4. Flip the cake out onto a rack set over a baking sheet. Let cake cool for another 5 minutes, then poke deep holes all over the cake using a long skewer. Drizzle glaze all over cake, trying to get some into each hole, and brushing the glaze so it covers the entire surface of the cake. Serve warm or let cool completely.
5. To make the Lemon Glaze, whisk the icing sugar with the lemon juice until smooth.
Title: Easy Raspberry Cake
Ingredients:
- 3/4 unsalted butter
- 1 sugar
- 3 eggs
- 1 vanilla
- 1/2 lemon zest
- 2 fresh lemon juice
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 2/3 milk
- 1/2 fresh raspberry
- powdered sugar
- fresh raspberry
Instructions:
1. Preheat oven to 350 degrees. Line a 9 in square baking pan with foil; extend foil 2 in over 2 opposite sides. With cooking spray. Flour foil and tap out excess.
2. In a large bowl cream butter and 1 cup sugar with an electric mixer. Add eggs, one at a time, then vanilla, lemon juice and zest. On low speed, beat in flour, baking powder and salt. Add milk and beat until blended. Gently fold in raspberries, a rubber spatula works well.
3. Spread batter into prepared pan. Sprinkle with remaining sugar. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
4. Remove from oven and cool in pan 10 minutes. Lift cake from pan by foil and place on a rack to cool completely.
5. Remove foil and place cake on a serving plate. Garnish with powdered sugar and fresh raspberries.
Title: Veg Pulao
Ingredients:
- 1/2 basmati rice
- 1 carrot
- 5 -6 peas
- 1/2 coriander leaves
- 3 -4 cashews
- 2 green chilies
- 2 cloves
- 1 cinnamon stick
- 1 salt
- 1 onion
- 1 cardamom
- 1/2 ginger
- 1 garlic
- 1 peanuts
- 3 ghee
- 1
- 1/2
Instructions:
1. First, wash the rice thoroughly. Then roast it in a little ghee and keep aside. Next, roast half the cinnamon, cardamom and 1 clove in ghee. Cool it and grind. Keep it aside. Now roast the coriander leaves and green chillies in oil and add the remaining cinnamon, ginger, garlic, coconut and chopped cashew nuts and grind coarsely. Steam the carrot, beans and peas together in a little water and add salt. When tender, put in the coarsely ground masala and give it one boil.
2. Roast the onions in ghee until they turn brown and add the peanuts. Then put in the first roasted masala powder along with one and a half cups of water. Boil it and then add the rice and simmer for awhile. When the rice is almost done mix in the curry gently. Once the rice is fully cooked, serve hot.
Title: Grandma's Famous Peach Cobbler
Ingredients:
- 2 flour
- 1 1/2 shortening
- 1/4 salt
- 2 sugar
- 1 water
- 1/2 cornstarch
- 2 -3 cinnamon
- 1 vanilla
- 1 powdered sugar
- 2 milk
- 2 -3
Instructions:
1. Make crust by cutting shortening into flour and salt. Roll out into two crusts. Put one into 13x9 inch pan. Bake only the crust in the pan at 350 for about 15 minutes. You don't want it to be completely cooked.
2. Put peaches in pan over medium heat. Add sugar, vanilla, and cinnamon.
3. Mix water and cornstarch and add to peach mixture. Cook until thick.
4. Pour peach mixture on top of crust.
5. Place second, uncooked crust on top of peach mixture.
6. Bake approximately five minutes or until brown.
7. Mix powdered sugar and milk making a glaze. You may need to add more milk as needed.
8. Brush glaze on top of crust and bake until it reaches a nice color, about five minutes.
Title: Blackberry Lemon Pudding Cake
Ingredients:
- 1/4 all-purpose flour
- 2/3 granulated sugar
- 1/8 salt
- 1/8 ground nutmeg
- 1 low-fat buttermilk
- 1 lemon rind
- 1/4 fresh lemon juice
- 2 butter
- 2 granulated sugar
- 3 blackberries
- 1/4 powdered sugar
- 1 1/2
- 3/4
Instructions:
1. Preheat oven to 350.
2. Lightly spoon the flour into a dry measuring cup, and level with a knife. Combine the flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add the buttermilk, lemon rind, lemon juice, butter, and egg yolks, stirring with a whisk until the mixture is smooth.
3. Beat egg whites with a mixer at high speed until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into the buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries.
4. Pour the batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350° for 35 minutes or until the cake springs back when touched lightly in center. Sprinkle cake with powdered sugar. Serve warm.
Title: Triple Chocolate Layer Cake
Ingredients:
- 1 Carnation Evaporated Milk
- 3 vinegar
- 2 sugar
- 1 Crisco shortening
- 1 vanilla
- 2 eggs
- 2 1/3 all-purpose flour
- 1 1/4 cocoa powder
- 2 baking powder
- 1 baking soda
- 1 1/4 white chocolate
- 1
- 12
- 1
- 12
Instructions:
1. CAKE:
2. Preheat oven to 350°F Greas 2-9 inch cake pans.
3. Combine milk and vinegar. Reserve. Mixture will thicken up.
4. Beat sugar and shortening until combined. Add vanilla and eggs. Beat well.
5. Combine flour, cocoa powder, baking powder and baking soda. Add half the dry mixture to the egg mixture. Add reserved milk mixture. Beat in remaining dry ingredients. Fold in hot coffee. Pour into prepared pans.
6. Bake in preheated oven for 30 minutes or until a toothpick inserted in center comes out clean. Cool.
7. FILLING:.
8. Place chopped chocolates in 2 separate bowls. Pour over hot cream. Let chocolate melt. Stir to combine. With an electric mixer, beat white chocolate mixture until cold and it has thickened, about 8-10 minutes.
9. Slice each cake in half horizontally. Divide mixture and spread between 3 layers leaving the top one plain. Repeat procedure with the milk chocolate. Ice top and sides of cake. Refrigerate until ready. Garnish with chocolate curls. Remove from refrigerator 1 hour before serving.
Title: Sarah's Creamy Custard Lemon Bars
Ingredients:
- 1/2 unsalted butter
- 1/2 powdered sugar
- 1/4 baking powder
- 1 flour
- 1 1/4 half-and-half
- 6 granulated sugar
- 1 lemon juice
- 3/4 coconut flakes
- 1/3
Instructions:
1. Preheat oven to 350 degrees. Prepare a glass 8" square pan by lining it with baking parchment.
2. Put the stick of butter in a small skillet and melt about halfway over medium-low heat.
3. Combine the butter and powdered sugar in a food processor.
4. Add the baking powder and flour. Resulting mixture should be crumbly.
5. Press into the bottom of the pan. Make small holes in the crust with a fork. Bake for 15-20 minutes.
6. Meanwhile, warm the cream in a small saucepan over medium or medium-low heat. You want it to be heated, but do not allow it to come to a boil.
7. In a large bowl, beat the egg yolks until lighter in color. Add the sugar and beat until combined with eggs.
8. Slowly add the lemon juice as you whisk or beat the eggs. When cream is hot, add slowly to the egg mixture while continuing to whisk or beat the eggs.
9. Reduce the oven temperature to 300 degrees, once crust is removed.
10. Pour custard mixture over crust. Return to the oven. Bake for 25-30 minutes at 300.
11. Remove pan and sprinkle coconut over the top of the custard.
12. Reduce temperate again to 275 degrees. Bake another 30-60 minutes until custard is set. Wiggle the pan and if the custard still seems to have a liquid-like slosh, return to the oven. Custard is set when it only has a pudding-like jiggle. Refrigerate at least two hours before serving.