lumicero/recipes-ing2inst huggingface dataset:
Title: Gourmet Cappuccino Biscotti
Ingredients:
- 2 unbleached all-purpose flour
- 1 sugar
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 cinnamon
- 1/2 clove
- 1/4 milk
- 1 vanilla extract
- 1 hazelnuts
- 1
- 3/4
- 1/2
Instructions:
1. Preheat oven to 350°.
2. In bowl of a electric mixer fitted with the paddle attachment, combine the flour, sugar, baking soda, baking powder, salt, cinnamon and cloves.
3. Blend until the mixture is combined well.
4. In small bowl, whisk together espresso, milk, egg yolk and vanilla extract.
5. Add egg mixture to flour mixture; beat until a dough is formed. Stir in the hazelnuts and chocolate chips.
6. Turn out the dough onto a floured surface. Knead it several times and halve it.
7. On a large buttered and floured baking sheet with floured hands, form each piece of dough into a flat log 12 inches long by 2 inches wide.
8. Arrange logs at least 3 inches apart on the sheet.
9. Bake the logs in the center of oven for 35 minutes.
10. Let cool on the baking sheet on a rack for about 10 minutes.
11. Reduce the oven temperature to 300°.
12. On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices.
13. Arrange the biscotti, cut side down, on the baking sheet.
14. Bake 5-6 minutes on each side, or until they are pale golden.
15. Transfer the biscotti to racks to cool and then store in airtight containers.
Title: Grandma's Sugar Cookies
Ingredients:
- 2 3/4 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/2 butter
- 1 1/4 sugar
- 2 eggs
- 1 vanilla extract
- 1 lemon peel
Instructions:
1. In medium bowl combine flour, baking powder, and salt; set aside.
2. In mixer bowl cream butter and 1 cup sugar until light and fluffy. Beat in eggs, vanilla, and lemon peel. Beat in dry ingredients until just combined. Divide dough in half. Wrap tightly and refrigerate 4 hours or overnight.
3. Preheat oven to 350. Grease 2 cookie sheets. On floured surface with floured rolling pin, roll 1/2 the dough 1/4 inch thick. With a floured cookie cutter, cut out dough. Transfer to prepared cookie sheets and sprinkle with some remaining sugar.
4. Bake 6-8 minutes, until edges are golden. Cool on wire racks.
Title: Sliced Apples With Cinnamon and Lemon Juice
Ingredients:
- 2 apples
- 1 butter
- 1/2 margarine
- 1/4 cinnamon
- 2 nutmeg
- 1 brown sugar
- lemon juice
Instructions:
1. Heat butter in skillet.
2. Sauté apples in butter, over medium low heat, 1-2 minutes until beginning to soften.
3. Sprinkle apples with cinnamon, nutmeg and lemon juice.
4. Continue cooking until apples are soft lightly browned and most of the liquid is evaporated.
5. Arrange apple slices on plates and sprinkle brown sugar.
Title: Easy Cherry Dessert
Ingredients:
- 2 cherry pie filling
- 1/2 oleo
- 1
Instructions:
1. Put pie filling in a 13x9-inch cake pan.
2. Melt oleo and combine with the white cake mix.
3. Mix to a crumbly mixture.
4. Crumble over top the pie filling.
5. Bake at 350° until golden brown, about 40 minutes.
Title: Fruit Sabayon
Ingredients:
- 2 water
- 6 sugar
- 3 ice cream
- 2
Instructions:
1. Heat water in a pan.
2. Allow it to boil.
3. The pan is to be used as a double boiler.
4. Reduce heat, allow to simmer.
5. Beat egg yolks in a bowl.
6. Add sugar to the egg yolks.
7. Mix well.
8. Keep this bowl containing yolks and sugar (sabayyon) over the pan in which the water is simmering.
9. Keep mixing the tolks- sugar mixture for 3-5 minutes while holding it over the pan.
10. Put the chopped fruits in a bowl.
11. Pour the sabayyon over the fruits.
12. Gratinate for 2-3 minutes until a crisp brown colour appears over the fruits.
13. Serve immediately if you want a hot dessert or add some ice cream (your favourite flavour) over the fruits-sabayyon mixture and serve as a cold dessert.
14. Pour the sabayyon over this.
Title: Mom Mom's Corn Pudding
Ingredients:
- 1 eggs
- 1 vanilla extract
- 6 sweetened condensed milk
- 1 sugar
- 2 nutmeg
- 3/4 flour
- 1/4 butter
- 2 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Let cream corn sit open for a minute, then skim clear liquid off top.
3. Spray 9 X 13 inch baking pan with non-stick vegetable spray; set aside.
4. Stir sugar, flour and nutmeg together in a medium bowl with a wire whisk.
5. Add eggs, beat well.
6. Beat in milk and vanilla, blending well.
7. Stir in corn and pour into prepared pan.
8. Drizzle butter evenly over the top.
9. Bake for about 1 hour; the center should"jiggle" when pan is gently shaken.
Title: Christmas Special Fruitcake
Ingredients:
- 3 pecans
- 1 hazelnuts
- 1 pitted dates
- 3/4 maraschino cherry
- 3/4 all-purpose flour
- 1/2 sugar
- 1/2 baking powder
- 3 salt
- 1 eggs
- vanilla extract
Instructions:
1. In a mixing bowl, combine nuts, dates and cherries.
2. In another bowl, combine flour, sugar, baking powder and salt; stir into nut mixture until nuts and fruit are well coated.
3. Beat eggs until foamy; stir in vanilla.
4. Fold into nut mixture and mix well. Pour into a greased and waxed paper lined 9 inch by 5 inch by 3 inch loaf pan.
5. Bake at 300°F for 1 hour and 45 minutes. Cool for 10 minutes; remove from pan to a wire rack. Yield: 24 servings. Cake will get softer overnight.
6. Country Cooking.
Title: Glazed Orange-Flower Madeleine Cake
Ingredients:
- 3/4 unsalted butter
- 1 cake flour
- 2 eggs
- 1 sugar
- 1 vanilla
- 1 confectioners' sugar
- 1 vanilla
- 2 orange zest
- 1/2
- 2
Instructions:
1. Preheat the oven to 350 degrees. Butter an 8-inch cake pan. Place a round of parchment on the bottom, butter the parchment and dust the entire pan with flour, tapping out excess.
2. Melt the 3/4 cup of butter in a small saucepan. Cool to lukewarm and skim the white solids off the top.
3. In the bottom of a double boiler, bring 1 inch of water to a very low simmer. Set the top over it. Add the eggs and whisk until lukewarm. Whisk in the sugar. Remove from the heat and, using a hand mixer, beat until pale and creamy, incorporating as much air as possible, 3 to 5 minutes. When cool, gradually fold in the cake flour. Mix in the melted butter, vanilla and neroli oil. Transfer to the cake pan and bake until a toothpick inserted in the middle comes out clean and the cake is golden, 22 to 25 minutes. Cool completely on a wire rack. Using a knife, separate the edge of the cake from the pan. Turn the cake out onto a plate.
4. When cool, prepare the glaze. Place the confectioners’ sugar in a bowl. Stir in the milk, vanilla and orange zest. Spread over the top of the cake.
5. Note:One-half teaspoon orange-flower water may be substituted for the orange-flower oil, but it will lack the intensity and flavor of the oil.
Title: Bran Cereal Pie Crust
Ingredients:
- 3/4 flour
- 1 margarine
- 1/2 milk
- 2
Instructions:
1. Preheat oven to 400 degrees F.
2. Combine the bran and flour together in a small mixing bowl.
3. Add the margarine and cut in, until the mixture resenbles coarse oatmeal.
4. Add the milk and stir until all ingredients are moistened.
5. Do not over stir!
6. Press the crumbly mixture evenly around the sides and bottom of a 9-inch pie pan.
7. Prick the bottom and sides with a fork.
8. Bake for 12 minutes or until very lightly browned.
9. Bear in mind that this crust will be cooked again when you have filled it, although it does not need to be.
10. Cool your crust before filling.
Title: Peach Blueberry Crumble
Ingredients:
- 4 blueberries
- 1 sugar
- 2 3/4 cornstarch
- 2 brown sugar
- 1/2 quick-cooking oats
- 1 cinnamon
- 1/4 nutmeg
- 1/4 egg
- 1 butter
- 4
Instructions:
1. Gently toss the fruit, 1/2 cup sugar and cornstarch together in a 2 quart baking dish and set aside.
2. Combine remaining ingredients. Stir with a fork until crumbly and sprinkle over fruit mixture.
3. Bake at 375º for 20-25 minutes or until topping is golden.
Title: Skinny Molten Lava Cakes
Ingredients:
- 1 eggs
- 2 vegan butter
- 4 pumpkin puree
- 2 stevia
- 6
Instructions:
1. Preheat oven to 400°F.
2. Set aside 4 ramekins or custard dishes greased (I used spray olive oil and it worked great!).
3. In a double boiler melt and blend the butter and chocolate.
4. Stir in stevia.
5. In a separate bowl beat your eggs.
6. Add in a small amount of the chocolate mixture to the beaten eggs to temper them.
7. Slowly add in the rest of your chocolate mixture followed by the pumpkin.
8. Mix in oat flour until completely blended.
9. Add cake batter evenly to the ramekins.
10. Add ramekins to a baking sheet and place in the oven.
11. Bake for 10 minutes.
12. Remove from oven and place each ramekin upside down on a plate.
13. Wait 2 minutes before removing the ramekins from the cakes.
14. Top with your choice of topping (listed below) and serve immediately.
Title: Pumpkin Cake Roll
Ingredients:
- 3 eggs
- 1 sugar
- 3/4 pumpkin
- 1 lemon juice
- 2 salt
- 1/2 flour
- 3/4 baking soda
- 1 cinnamon
- 1 ginger
- 1/2 nutmeg
- 1/2 powdered sugar
- 1/2 cream cheese
- 6 margarine
- 4 powdered sugar
- 1 vanilla
- 1
Instructions:
1. Beat eggs at high speed for 5 minutes. Gradually add sugar, lemon juice, and pumpkin. Mix in 1 cup nuts, salt , flour, baking soda, cinnamon, ginger, and nutmeg. Spread on greased and floured cookie sheet.
2. Top with remaining nuts, chopped fine. Bake 15 minuts at 350°F Sprinkle with powdered sugar on a tea towel; turn cake on to this and roll all together. Cool 1 hour and unroll.
3. To Make the filling: Let the cream cheese and margaring soften; blend with powdered sugar and vanilla. Spread filling on cake and roll up again. Chill before serving.
Title: Pineapple Stuff (Bread Pudding)
Ingredients:
- 1 eggs
- 4 sugar
- 1/4 butter
- 3
- 4 -5
Instructions:
1. With mixer combined eggs and sugar. Stir in softened butter and pineapple (not drained). Stir in bread pieces until mushy.
2. Place in greased casserole. Bake uncovered for 1 hour at 350°F May be made the night before and kept covered in the refrigerator.
Title: Fruit Mousse
Ingredients:
- 1/3 granulated sugar
- 6 gelatin sheets
- 1 1/3 heavy cream
- 250
Instructions:
1. Soak the gelatin sheets in cold water for several minutes and blend your fruit into a purée.
2. Heat half of the fruit purée with the sugar, wring out the gelatin sheets and add them to the heated fruit pulp to dissolve them.
3. Pour the thickened purée into the remaining purée. The temperature of the mixture should be around 80 F (27 C).
4. Whip the cream until firm.
5. Mix the whipped cream and the fruit pulp, delicately, with your spatula using an upward motion.
6. Keep chilled until you're ready to build your entremets.
7. Dish your mousse into cups to treat your friends.
Title: Apple-Cranberry Crisp With Warm Toffee Sauce
Ingredients:
- 1/4 water
- 1 granulated sugar
- 1 butter
- 3/4 pure vanilla extract
- 1/2 apples
- 8 fresh cranberries
- 1 1/2 frozen cranberries
- 3/4 brown sugar
- 3/4 all-purpose flour
- 1 ground cinnamon
- 1 1/2 butter
- 6
Instructions:
1. For toffee sauce: Measure water into a heavy-bottomed medium saucepan.
2. Add sugar and butter; do not stir!
3. Measure out whipping cream, set near the stove along with vanilla.
4. Place saucepan over medium-high heat and bring to a boil without stirring. Let bubble briskly for 5 to 7 minutes or until the sugar begins to change colour. Swirl pan gently on the unit until the colour becomes deeply golden.
5. Avert your face (as hot steam rapidly rises) and near the side of the pan, pour in whipping cream. Stir with a wooden spoon until smooth.
6. Remove pan from heat; stir in vanilla. Cool until lukewarm before pouring into a container; sauce thickens as it cools. (Once cooled, sauce can be covered and refrigerated for up to a week.)
7. Warm sauce in a small saucepan or briefly in the microwave before serving.
8. For crisp, evenly spread fruit in a 9 x 13-inch (3-L) baking dish or pan.
9. Stir brown sugar with flour and cinnamon; mix in oats. Pour in butter; stir until crumbs form and topping is evenly moistened.
10. Spread over fruit and bake in preheated 350ºF (180ºC) oven 40 minutes, or until fruit is soft when tested with a skewer. Crisp is delicious warm or at room temperature.
11. To serve, pour about 1 tbsp (15 mL) of toffee syrup onto each serving plate, cover with a portion of the crisp and drizzle a bit more sauce over top.
Title: Green Velvet Cake
Ingredients:
- 3 eggs
- 2 pure vanilla extract
- 1 1/2 sugar
- 1 1/2 spinach
- 1/2 canola oil
- 1/3 unsweetened applesauce
- 1/2 lemon juice
- 1 flour
- 1 whole wheat pastry flour
- 1 vanilla instant pudding mix
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1/2
Instructions:
1. Preheat the oven to 350F and grease a 9x13” pan.
2. In a food processor, combine eggs, vanilla, sugar, greens, oil, applesauce and lemon juice. Process until smooth.
3. Add the flour, pudding mix, baking powder, baking soda and salt. Pulse to mix inches.
4. Bake for 30 minutes.
5. Cool in the pan before frosting, or serve dusted with icing sugar.
Title: Grilled Peaches
Ingredients:
- 4 vanilla extract
- 2 truffle
Instructions:
1. Cut peaches in half and discard of pit.
2. marinate peaches in vanilla
3. heat indoor grill pan on medium high heat until smoke rises.
4. spray grill with non-stick cooking spray.
5. grill peaches for 3-5 minutes on each side.
6. (Optional) Fill the pit void with a white chocolate truffle.
7. Enjoy!
Title: Ancient New England Standing Pumpkin Dish
Ingredients:
- 8 pumpkin
- 2 vinegar
- 1/4 water
- 1/3 brown sugar
- 2 butter
- 1/4 cinnamon
Instructions:
1. Put 2 cups of peeled diced pumpkin and 1/4 cup of water into a pot and cook gently over a low heat until they sink down.
2. Keep adding more pumpkin until you have used all 8 cups.
3. When cooked, the pumpkin will be tender and have kept much of its form, resembling stewed apples.
4. Do not add more water.
5. Remove from the heat and add butter, vinegar, brown sugar and spices.
6. Stir gently and serve.
7. Allow plenty of time to cook this dish.
8. It must be done very slowly.
Title: Oranges With Dessert Wine and Rosemary
Ingredients:
- 3/4 dry white wine
- 1/2 fresh rosemary
- 6 oranges
- 8 oranges
Instructions:
1. Heat Muscat, white wine, and 6 rosemary sprigs in a saucepan over medium-low heat until warm.
2. Meanwhile, cut away peel and pith from oranges, and keeping the segments intact, or if desired, cut between the membranes with a paring knife to release segments. Divide whole oranges or segments among 4 serving bowls. Pour wine mixture over top Garnish with rosemary immediately.
Title: Pumpkin Cheesecake Topped Chocolate Bundt Cake W. Dulce De Leche
Ingredients:
- 2 cream cheese
- 1/2 granulated sugar
- 1/3 light brown sugar
- 2 eggs
- 1 1/4 canned pumpkin
- 1 1/2 cornstarch
- 2 vanilla extract
- 1 pumpkin pie spice
- 6 brewed coffee
- 3 sour cream
- 6 all-purpose flour
- 3/4 salt
- 2 baking soda
- 1/2 unsalted butter
- 1/2 light brown sugar
- 7 vanilla
- 1 eggs
- 2
- 1/3
Instructions:
1. Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with flour-added cooking spray.
2. In a small mixing bowl, beat softened cream cheese and both sugars until smooth. Thoroughly stir (do not beat) in eggs, pumpkin, cornstarch, vanilla and pumpkin pie spice or spice combo. Pour into bundt pan and bake for 15 minutes.
3. While pumpkin mixture bakes, combine cocoa and chocolate in a small saucepan; pour hot coffee over chocolate and whisk until smooth – if coffee is not hot enough to melt chocolate, turn heat to medium and heat just enough so that chocolate melts; Remove from heat (if using) and whisk in sour cream.
4. In a second bowl, whisk together flour, salt, and baking soda. Using electric mixer, beat butter, brown sugar, and vanilla on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and continue beating for another minute.
5. By hand, stir 1/3 of the flour mixture into batter. Add half of the chocolate/sour cream mixture and stir until incorporated. Scrape bowl and add remaining flour mixture and all of remaining chocolate mixture. Stir in chocolate mini chips.
6. Remove bundt cake pan from oven and quickly pour chocolate mixture over pumpkin. Return to oven and bake for 42 minutes or until wooden skewer inserted into center comes out with few crumbs attached.
7. Cool in pan 30 minutes, then invert cake onto parchment paper or cake plate. Let cool at room temperature for 1 hour, then transfer to refrigerator to chill.
8. Before serving, drizzle with dulce de leche or caramel sauce.
9. Store cake in refrigerator.
Title: Theresa's Moo Moo
Ingredients:
- 6 3/4 graham cracker crumbs
- 1 butter
- 1/2 cream cheese
- 8 sugar
- 2
- 1
Instructions:
1. Melt butter and mix with crumbs. Mix Dream Whip according to directions on package and add sugar. Add cream cheese to Dream Whip mixture and beat together. Line dish with 1/2 crumbs. Add 1/2 whipped mixture, put blueberries on top of this, add rest of whipped mixture. Put rest of crumbs on top.
2. May substitute other varieties of Pie Filling, but Blueberry is my favorite.
Title: Vanilla Break Compromise Cake
Ingredients:
- 1/2 dark brown sugar
- 1/2 light brown sugar
- 1 1/4 white sugar
- 1 1/2 butter
- 1 1/2 buttermilk
- 4 eggs
- 4 flour
- 3 1/4 baking soda
- 1 baking powder
- 1 salt
- 1/4
Instructions:
1. Grease or spray 9 x 13 or 10-inch bundt pan.
2. Preheat oven to 350° or 325°.
3. Mix together thoroughly the flour, baking soda, baking powder and salt in a bowl.
4. Mix together thoroughly the three sugars in a bowl.
5. Combine butter and sugars until the mixture is creamy and air is well incorporated.
6. Add the eggs, one at a time, and the flavoring, beating thoroughly after each addition to emulsify.
7. Alternate adding flour and buttermilk, ending with buttermilk. Make sure not to overmix!
Title: No Sugar, Low Fat "fruity" Oatmeal Cookies
Ingredients:
- 6 yogurt
- 3 bananas
- 2 eggs
- 1/4 milk
- 4 honey
- 1 2/3 whole wheat flour
- 2 baking powder
- 1/4 baking soda
- 1 1/2 oats
- 1/2 raisins
Instructions:
1. Preheat the oven to 400 degrees.
2. Cream together the yogurt and banans in a large bowl.
3. Gradually work the egg, milk, honey, flour, baking powder and soda, and oats into the mixture.
4. Stir in the raisins.
5. Drop batter by tablespoon fulls onto parchment lined baking sheet (get as many as you can on the sheet. These cookies don't spread out).
6. Bake for 7 minutes at 400 degrees.
7. Remove from the oven and cool.
Title: S'mores Cupcakes
Ingredients:
- 2 marshmallow cream
- 2 all-purpose flour
- 1 baking powder
- 1 1/3 baking soda
- 1 brown sugar
- 1/2 cinnamon
- 1/3 granulated sugar
- 2 powdered sugar
- 1/2 salt
- 3/4 vanilla
- 1 graham cracker crumbs
- 1/2 butter
- 1 buttermilk
- 3/4 heavy whipping cream
- 1
- 4 1/2
Instructions:
1. Preheat oven to 350 degree F and line muffin tins with paper liners.
2. In a mixing bowl, combine flour, graham cracker crumbs, cinnamon, baking powder, baking soda, and salt.
3. In another bowl, melt butter. Whisk in the sugars. Then mix in the buttermilk, egg yolks, and vanilla. Add the liquid ingredients to the dry and mix until just combined. Set aside.
4. With and electric mixer, beat egg whites until soft peaks form. Fold into the batter until combined.
5. Fill cupcake liners ¾ full (about ¼ cup of batter -- a trigger ice cream scoop works great!).
6. Bake for 15-17 or until toothpick comes out clean. Let cool in muffin tin for 5 minutes and then remove and cool completely on a cooling rack.
7. In a small sauce pan, combine chocolate chips and whipping cream over medium-low heat until melted and smooth. Let it cool for 5 minutes and then spoon onto the center of each cupcake. Let the ganache set up on the cupcake before adding frosting (put in fridge for 5 minutes to speed this up). Place remaining ganache in a piping bag or ziploc baggie.
8. Beat the butter and powdered sugar together until fluffy. Fold in the marshmallow fluff by hand. Place in piping bag fitted with 1A (extra large round) tip or just cut the tip of the bag off. Pipe on frosting.
9. Drizzle with leftover ganache and sprinkle with crushed graham crackers.
Title: Jello Filled Orange Cake Supreme
Ingredients:
- 18 1/4 eggs
- 3 water
- 1/3 unsalted butter
- 1 1/3 Philadelphia Cream Cheese
- 1 confectioners' sugar
- 1/4
- 1
- 2
Instructions:
1. Use a 9x13 cake pan.
2. Bake the cake according to pkg. directions. Do not overbake !
3. Cool cake slightly on cooling rack. Meanwhile prepare.
4. jello according to pkg. directions. Poke holes all over cake with.
5. a wooden skewer or a fork. Pour liquid jello mixture over cake and.
6. allow to soak into cake. Chill.
7. Cream together, butter and cream cheese. Add confectioners sugar a little at a time, mixing well after each addition. Add orange extract and mix well. Frost cake and enjoy.
8. Store leftovers in refrigerator.
Title: Soft-Centred, Black & White Chocolate Cake
Ingredients:
- 100 unsalted butter
- 100 eggs
- 4 caster sugar
- 4 self raising flour
- 75 white chocolate
- 75 cherries
- 50
Instructions:
1. Put dark chocolate in a mixing bowl and place over pan of simmering water and melt.
2. Remove bowl from heat.
3. Whisk butter and eggs, one at a time, then the yolks.
4. Work in the sugar, then sift in the flour and whisk lightly.
5. Butter (or line a pan with waxed paper), pour in mixture and chill overnight in the colderst part of the refrigerator.
6. Heat oven to 230C/gas mark 8 and bake for 12 minutes until crip and crsuty.
7. The inside should be very gooey.
8. Leave to get cold before removing from the tin.
9. Using a peeler, shave of shreds of chilled white chocolate and scatter over cake.
10. Serve with warmed cherry conserve.
Title: Chocolate Sformato
Ingredients:
- 2 sugar
- 1 vanilla
- 1 gelatin
- 2 1/2 eggs
- 4 chocolate chips
- 12
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a small saucepan, combine 1 1/2 cups of the milk, the sugar, and vanilla. Bring to a simmer and stir until the sugar is dissolved. Remove from the heat. Sprinkle the gelatin over the remaining 1/2 cup cold milk and let dissolve for 2 minutes. Combine the cold milk and gelatin with the hot milk and sugar. Stir to dissolve the gelatin, about 5 minutes. (Heat the milk gently if the gelatin is not dissolving easily.) When the gelatin is dissolved combine the eggs with the warm milk, whisking constantly to avoid scrambling the eggs. Pour the mixture through a fine mesh strainer into a large measuring cup or small pitcher.
3. Meanwhile, melt the chocolate over a double boiler. When the chocolate is melted gradually combine the milk and egg mixture with the melted chocolate, stirring between each addition to create a smooth chocolate mixture.
4. Pour the mixture into a buttered 2-quart casserole dish. Sprinkle the top with the almonds. Place the casserole dish in a larger dish or roasting pan. Add hot water to the outer pan until the water comes halfway up the sides of the baking dish. Bake until the sides are firm and the center is jiggles slightly, about 1 hour. Remove from the oven and let cool for at least 30 minutes.
Title: GERMAN CHOCOLATE CAKE
Ingredients:
- 1/2 boiling water
- 4 sugar
- 2 butter
- 1 vanilla
- 4 cake flour
- 1 baking soda
- 2 1/2 salt
- 1 buttermilk
- 1 sugar
- 1 butter
- 4 evaporated milk
- 1 flaked coconut
- 1/2 pecans
- 1 vanilla
- 3
- 1 1/3
- 1
Instructions:
1. Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans. Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.
2. Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.
3. Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.
4. Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake.