lumicero/recipes-ing2inst huggingface dataset:
Title: Baked Old Fashioned Rice Pudding
Ingredients:
- 1 long grain rice
- 250 evaporated milk
- 1 -2 butter
- 1 sugar
- 1 water
Instructions:
1. Boil rice until done.
2. Place cooked rice in a baking dish.
3. Add milk, water, butter, (add as much as you like I do 2 tbsp ) sugar.
4. Stir all of it together and bake until done about 1 hr at 350 degrees.
5. The water measurement is done with the can from the milk so 1 cup is a guess.
Title: Hedge Hog Cake
Ingredients:
- 3/4 sugar
- 1/3 butter
- 3 eggs
- 1 vanilla extract
- 1 1/4 self-rising flour
Instructions:
1. Preheat oven to 350°F Butter a 9-inch round pan.
2. Mix butter and sugar together in a bowl. Add eggs, one at a time. Add vanilla. Add flour and mix until consistent. Pour batter into prepared pan and bake in preheated oven for 30 minutes.
Title: Hot Fudge Cake
Ingredients:
- 1 3/4 brown sugar
- 1 all-purpose flour
- 6 baking powder
- 2 salt
- 1/2 2% low-fat milk
- 1/2 butter
- 2 vanilla extract
- 1/2 boiling water
- 1 1/2 vanilla ice cream
- 1 3/4
Instructions:
1. In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips.
2. In another small bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Serve warm with ice cream. Yield: 8 servings.
3. Editor's Note: This recipe does not use eggs.
Title: Applesauce Cake with Cinnamon Icing
Ingredients:
- 3 1/2 flour
- 2 baking soda
- 1 1/2 cinnamon
- 1/2 salt
- 1/2 nutmeg
- 2 eggs
- 1 mayonnaise
- 16 unsweetened applesauce
- 1 sugar
- 1 1/2 vanilla
- 1 walnuts
- 8 cream cheese
- 1/4 butter
- 1 powdered sugar
- 1 cinnamon
Instructions:
1. Preheat oven to 350 degrees.
2. Grease two 8-inch layer cake pans.
3. Sift together flour, baking soda, cinnamon, salt, and nutmeg.
4. Beat eggs, mayonnaise, applesauce, sugar, and vanilla until smooth.
5. Stir in dry ingredients; beat until smooth.
6. Stir in nuts.
7. Divide batter between prepared pans.
8. Bake 30 minutes, until a tester inserted in the center comes out clean.
9. Cool on wire rack 10 minutes.
10. Remove from pans.
11. Cool completely.
12. Fill and frost layers with Cinnamon Icing.
13. Cinnamon Icing: Beat cream cheese and melted butter until fluffy.
14. Slowly stir in 1 pound powdered sugar and cinnamon.
15. Beat on medium speed until smooth and spreadable.
Title: Hot Coffee Chocolate Cake
Ingredients:
- 1 3/4 all-purpose flour
- 2 granulated sugar
- 3/4 baking soda
- 1 1/2 salt
- 3/4 eggs
- 2 buttermilk
- 1 butter
- 1/2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt.
3. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes).
4. Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
5. Pour batter evenly between two 9" pans (or use cupcake liners) and bake on middle rack of oven for about 35 minutes (18 min for cupcakes), until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
6. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake.
7. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks.
8. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.
Title: Peanut Butter/Graham Dog Biscuits
Ingredients:
- 2 eggs
- 1/8 peanut butter
- 1/2 milk
- 1 wheat germ
- 1 oats
- 1/4 whole wheat flour
- 1/4
- 1/2
- 2
Instructions:
1. Using mixer with a dough hook, add all ingredients EXCEPT flour, mixing well Add flour gradually until dough is stiff enough to handle and roll into small balls.
2. Place lower oven rack ABOVE middle rack Preheat oven to 300 f place balls onto one large cookie sheet and flatten slightly with bottom of glass or finger.
3. Place on top rack.
4. Bake for 90 minutes, turning biscuits over half way through.
5. lower temperature to 225 f and bake for another 45 min.
6. approx.
7. test occasionally.
8. test for doneness by taking one out, let cool, and break apart.
9. It should be crisp and hard like milk bones.
10. when done, remove from oven and let cool.
11. store in air tight container.
12. If you cannot get all biscuits on one cookie sheet,use two,and when you turn biscuits over, and return to oven alternate the racks you had the sheets on.
Title: Cream Cheese Icing
Ingredients:
- 6 cream cheese
- 1 butter
- 1 vanilla
- 2 powdered sugar
- 2/3 milk
Instructions:
1. Beat cream cheese, butter and vanilla. Mix well.
2. Add sugar alternately with milk. Mix well.
Title: Paula Deen's Chocolate Ganache Cake
Ingredients:
- 1/2 butter
- 1/2 vegetable shortening
- 2 sugar
- 4 eggs
- 3 flour
- 2 baking powder
- 1/2 buttermilk
- 1/3 buttermilk
- 1 heavy whipping cream
- 1/4 vanilla
- 2 butter
- 1 1/2 vegetable shortening
- 1 icing sugar
- 8 vanilla
- 2 heavy whipping cream
- 3/4
- 5
Instructions:
1. Cake:
2. Preheat oven to 350°F.
3. Grease and flour 3 (9 inch) cake pans.
4. In a large bowl,beat butter and shortening at medium speed with an electric mixer until creamy.
5. Add sugar,beating until fluffy.
6. Add egg yolks,one at a time,beating well after each addition.
7. In a medium bowl,combine flour and baking powder.
8. In a small bowl,combine milk,buttermilk,cream and vanilla.
9. Add flour mixture to butter mixture,alternately with milk mixture,beginning amd ending with flour mixture,beating until just combined.
10. In a medium bowl,beat egg whites at medium speed with an electric mixer until stiff.
11. Gently fold egg whites into batter.
12. Spoon batter evenly into prepared pans.
13. Bake for 22-24 minutes or until wooden pick inserted in center comes clean.
14. Let cool in pans for 10 minutes.
15. Remove from pans and cool completely on wire racks.
16. Spread Vanilla Buttercream in between layers and on top and sides of cake.
17. Place cake in freezer for 30 minutes.
18. Pour warm ganacheover top of cake letting it run down sides.
19. Garnish with chocolate covered strawberries if desired.
20. Vanilla Buttercream:
21. In a large bowl,beat butter and shortening at medium speed with a electric mixer until creamy.
22. Gradually beat in icing sugar until smooth.
23. Beat in vanilla.
24. Chocolate Ganache:
25. In a medium bowl combine cream and chocolate.
26. Microwave on high in 30 second intervals,stirring between each,until chocolate is melted and smooth(about 2 minutes).
27. Let cool for 10 minutes.
Title: Brownie Pizza
Ingredients:
- 1 canola oil
- 1/4 egg
- 1 water
- 1/4
- 1/3
- 2
- 1/4
Instructions:
1. Preheat oven to 350°F Spray an 8-inch round pan with cooking spray; set aside.
2. Prepare brownie mix according to package directions using prepared pan. Remove brownie from pan.
3. Frost warm brownie with Smucker's Sundae Syrup. Decorate with your favorite sprinkles and candies.
4. Cut into 8 pizza slices.
Title: Rum Fruit Cake
Ingredients:
- 1 dark rum
- 1 raisins
- 1/2 fresh ginger
- 2 honey
- 1 pineapple chunk
- 1/2 evaporated milk
- 1/2 all-purpose flour
- 1/2 sugar
- 3 allspice
- 1 baking powder
- 1/2 baking soda
- 1
Instructions:
1. Preheat the oven to 375°F Grease either a funnel pan or a bundt pan with margarine or butter.
2. In a large bowl mix all dry ingredients together (including spices).
3. In a smaller bowl, mix all wet ingredients together, and slowly mix it into the dry ingredients until well blended. Incorporate the fruit.
4. Carefully place the batter evenly throughout the pan, and bake for 30-45 minutes. Let cool, and drizzle with your favourite frosting or glaze.
Title: Chewy Oreo Sugar Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 1 Jell-O Oreo instant pudding & pie filling mix
- 1/2 baking soda
- 1/4 salt
- 1 flour
Instructions:
1. Mix butter and sugar until fluffy.
2. Add vanilla and egg and mix until smooth.
3. In a separate bowl, combine pudding mix, baking soda, salt and flour.
4. Fold dry mixture into wet mixture.
5. Roll into 1 inch balls and drop onto ungreased cookie sheet.
6. Bake at 350 for approximately 8-10 minutes.
Title: Flan De Queso
Ingredients:
- 1/2 sugar
- 14 sweetened condensed milk
- 8 cream cheese
- 4 eggs
- 3 water
- 1 evaporated milk
- 2/3 margarine
- 3 vanilla extract
- 1
Instructions:
1. Sprinkle sugar in a 9" cake round and place on stove top medium heat.
2. Shake pan occasionally until sugar melts and turns a golden brown.
3. Cool (it may crack slightly as it cools) Combine condensed milk and next 7 ingredients in an electric blender and blend until smooth, scraping down sides as needed.
4. Pour over caramelized sugar.
5. Place pan in a larger pan and add hot water around it to the depth of 1".
6. Bake uncovered at 350 for 55 minutes or until a knife comes out clean from the center.
7. Remove cakepan from water and cool on a wire rack at least 30 minutes.
8. Loosen edges with a spatula and invert flan onto a serving platter.
Title: Classic Hot Chocolate Souffle W/ Chocolate Cream Sauce
Ingredients:
- 4 caster sugar
- 90 salt
- 1 bittersweet chocolate
- 150 instant coffee powder
- 2 cognac
- 1 bittersweet chocolate
- 2 unsalted butter
- 5
- 150
- 50
- 150
Instructions:
1. Chocolate Souffle.
2. Preheat the oven to 200°C
3. Brush the souffle dishes with butter and dust with sugar.
4. Beat the egg yolks, sugar and salt together until the mixture is thick, pale and makes a ribbon when drizzled around the bowl.
5. Melt the chocolate over a double boiler (or in a stainless steel bowl set over a saucepan of boiling water) with the cream, coffee and cognac.
6. Blend this mixture into the creamed yolks and sugar.
7. Whip the egg whites in another bowl until they hold soft peaks then fold into the chocolate/egg yolk mixture gently and carefully so as not to lose any volume.
8. Divide the mixture among 6 souffle dishes & bake for about 12-14 minutes.
9. Serve the souffle immediately with the chocolate sauce on the side.
10. Rich Chocolate Cream Sauce.
11. Melt the chocolate and butter in the cream over a double boiler and stir until smooth and creamy.
Title: Coconut Carrot Cake
Ingredients:
- 1 eggs
- 1/2 carrot
- 4 raisins
- 1
- 3/4
- 14
- 1/2
- 2
Instructions:
1. Heat oven to 350 degrees. Grease bottoms of 2 8 or 9 inch cake pans and lightly flour.
2. Beat cake mix, oil, eggs, pineapple and carrots in large bowl with electric mixer on low speed 30 seconds, beat on medium for 2 minutes. Stir in raisins and 1 cup of the coconut reserving the rest for later. Pour batter into prepared pans.
3. Bake for 35 to 40 minutes checking for doneness after 30 minutes with a toothpick. Cool for 10 minutes in pan then remove from pan to cool on wire rack until completely cool.
4. When cake layers are completely cool fill layer and frost top and sides with both cans of frosting for a really thick covering. Take remaining coconut and lightly press to top and sides of cake, covering entire cake in cocount.
Title: Simple Shortbread
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1 vanilla
- 2 1/4 flour
Instructions:
1. Beat butter and sugar until fluffy.
2. Blend in vanilla.
3. Add 2 cups flour, 1 cup at a time.
4. Roll out on floured surface; cut into 2 inch squares.
5. Put on ungreased cookie sheet; prick the tops with a fork.
6. Bake at 325* for 25 minutes or until top is very light brown.
Title: Espresso Cookies Dipped in Chocolate.
Ingredients:
- 6 butter
- 1/2 salt
- 1 ground coffee
- 1 1/2
- 2 1/2
Instructions:
1. Mix the butter, sugar and salt with a hand blender about 1-2 minutes until the sugar has not melted completely, but it is completely mixed. Then add the flour and ground coffee, continue mixing until the dough is done. Make sure you do it this way because the dough would be very tender if you mix together everything for in the beginning. (that’s what happened with me the first time :) ).
2. Lightly floured the board and roll out the dough about quarter-inch thickness. Punched it with a heart-shaped cuter. Place one baking sheet to the pan then place it the cookies in it. Put it in the fridge. It should be completely cool can take 20 minutes, but maybe 2-3 hours.
3. Pre-heat the oven approximately 330-350 degrees. Bake until the top looks dry, and it got a tan, maybe about 20-30 minutes. Let cool to completely then dip it into the chocolate.
4. For the chocolate:
5. Melt 1 cup of chocolate with one tablespoon coconut butter in the microwave.
Title: Substitute for Unsweetened Baking Chocolate
Ingredients:
- 3 butter
- 1
Instructions:
1. If using butter soften or melt first.
2. Mix together and add to your recipe.
Title: Cracker Barrel Double Fudge Coca Cola Cake
Ingredients:
- 1 margarine
- 1/2 sugar
- 1/2 flour
- 3 salt
- 2 eggs
- 2 buttermilk
- 1/2 baking soda
- 2 vanilla
- 1/2 margarine
- 1 milk
- 1 vanilla
- 1/4 pecans
- 3 confectioners' sugar
- 6
- 1
- 1/2
- 1
Instructions:
1. In a sauce Pan, Bring Coca-Cola, Oil, Margarine, and cocoa to a boil, mix the sugar, flour and salt, Pour in the boiling liquid and beat well.
2. Add the eggs, Buttermilk, soda, and vanilla and beat well.
3. Pour into a greased and floured sheet cake pan, and bake at 350 degrees for 20-25 minutes.
4. For Frosting: In a saucepan, combine the butter cocoa, and milk and heat until the butter melts, Beat in the remaining ingredients, and Spread on the hot cake. Cool and cut.
Title: Two-Toned Chocolate Coconut Cookies
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 egg
- 2 1/2 unbleached all-purpose flour
- 1/2 baking soda
- 300 chocolate bars
- 2 cocoa powder
Instructions:
1. Line bottom of 8-inch (2 L) square glass baking dish with parchment paper, leaving 1-inch (2.5 cm) overhang on two opposite sides. Set aside.
2. Beat butter with sugar in large bowl using electric hand mixer until fluffy. Beat in egg, scraping down side of bowl. Set aside.
3. Whisk flour with baking soda in separate large bowl. Stir half of flour mixture into butter mixture just until combined. Stir in remaining flour mixture and chocolate just until combined. Remove half of dough to separate large bowl; stir in cocoa powder.
4. Press cocoa dough evenly into bottom of prepared baking dish; press white dough evenly over top. Refrigerate 15 minutes.
5. Lifting with parchment, remove dough from baking dish and transfer to work surface. Cut dough in half; invert one piece over the other piece so that both white strips are in centre of stack (you should have two thin strips of chocolate dough with one wide white strip in between). Press gently to adhere. Wrap in plastic wrap; refrigerate two hours or up to 24 hours.
6. Preheat oven to 325°F (160°C). Cut dough in half lengthwise to make two 2-inch (5 cm) wide logs. Cut each log crosswise into scant 1/4-inch (5 mm) thick slices. Arrange, 1/2 inch (1 cm) apart, on non-stick cookie sheets or parchment paper-lined baking sheets.
7. Bake, one sheet at a time, until pale golden and tops are no longer shiny; 12 to 14 minutes. Let cool completely on sheets.
Title: Lazy Cook's Dessert
Ingredients:
- 1 white sugar
- 2 all-purpose flour
- 2 baking powder
- 1/8 salt
- 1 1% low-fat milk
- 1/4 butter
- 3/4 white sugar
- 3/4 brown sugar
- 1 water
- 1/4 butter
- 1
Instructions:
1. Preheat oven to 350F; have ready a greased 8-cup casserole dish that's not too shallow.
2. First make the pudding: in a mixing bowl, stir together the sugar, flour, baking powder and salt, then whisk in the milk and melted butter to make a fairly stiff batter.
3. Turn this into prepared pan and set aside.
4. To make the sauce, combine the sugars and the water in a heavy saucepan and bring to a boil to dissolve the sugars.
5. Remove from heat; stir in melted butter and maple extract (or vanilla, if you don't have maple).
6. Pour immediately over base, but DO NOT STIR.
7. Bake in preheated oven for 35 to 45 minutes, or until bubbling, puffy, and golden brown.
8. The pudding rises to the top, and the sauce is at the bottom, so when serving make sure you spoon all the way to the bottom of the casserole dish.
Title: Filled Custard with Fresh Fruit
Ingredients:
- 5 sugar
- 1/4 cornstarch
- 1 nutmeg
- 1 milk
- 1/2 half-and-half
- 2 vanilla
- 1/2
Instructions:
1. Combine sugar, cornstarch and nutmeg in top of double boiler.
2. Gradually whisk in milk, half and half, yolks and vanilla until smooth.
3. Set over simmering water.
4. Stir until thick (10 minutes).
5. Cover and continue cooking 10 minutes.
6. Spoon custard into two 1-cup molds.
7. Refrigerate until firm, about 4 hours.
8. Invert custard onto plates.
9. Top with fresh fruit.
Title: Easy Apple Dumplings
Ingredients:
- 1 apples
- 2 golden raisin
- 1/4 water
- 2/3 butter
- 1/3 sugar
- 2/3 vanilla
- 1 ground cinnamon
- 1
Instructions:
1. Unroll crescent rolls and separate at perforations.
2. For each portion, fold and flatten the pastry with your fingers to form a 3 1/2 to 4 inch square.
3. Sprinkle 1/2 tablespoon raisins in the center of the square. Cover with an apple quarter, cut side down.
4. Bring edges of pastry up and seal seams together with your fingers.
5. Place seam side down in a 7x11 inch (or 8 or 9 inch square) baking dish.
6. Place water and butter in microwave in a 2-cup glass measuring cup. Microwave at maximum power for 1-2 minutes until butter melts and water is hot. (Microwaves vary; use your judgment about yours).
7. Stir in sugar and vanilla and pour over and around dumplings in dish.
8. Sprinkle cinnamon over top.
9. Bake in preheated 350 degree (Fahrenheit) oven for 30-40 minutes until golden brown and apples are tender.
10. Serve hot, with ice cream or whipped cream or milk, if desired.
Title: Swedish Spritz Cookies
Ingredients:
- 2 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 3 1/2 flour
Instructions:
1. Mix butter and sugar well.
2. Add egg and vanilla.
3. Add flour, 1 cup at a time.
4. Mix well.
5. Put in cookie press.
6. Place on cold cookie sheet until dough is showing.
7. Turn cookie press one quarter of turn for each cookie.
8. Bake at 350 degrees until set and lightly browned at edges.
9. Wash cookies sheet so it's cold before putting cookies on each time.
Title: Chocolate Melting Cake
Ingredients:
- 1 chocolate chips
- 1 unsalted butter
- 2 1/2 eggs
- 2/3 flour
- 1/2 sugar
Instructions:
1. Melt chocolate and butter in microwave at 50% power (Defrost)
2. Sift flour into pitcher, add sugar, add eggs, mix together.
3. Fold in melted chocolate and butter mix
4. Pour into small Glass Ramekins (about 3" across)
5. (Dessert can be made a day ahead, covered with plastic wrap, and stored in refrigerator.).
6. Preheat Oven to 300.
7. Bake at 300 for 12 - 15 minutes in serving dish. Dessert should be firm around edges and wiggly in the center.
8. Place Heart Stencil on top of dessert and sift powdered sugar.
9. Serve Warm.
10. This may be accompanied by ice cream, and/or coffee with a shot of Bailey's Irish Cream.
Title: Kahlua Gingerbread People with Kahlua Icing
Ingredients:
- 1/2 shortening
- 1/4 butter
- 1/2 light brown sugar
- 1 egg
- 1/4 molasses
- 3 Kahlua
- 2 1/4 flour
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1 ground ginger
- 1/2 nutmeg
- 1/2 mace
- 1/2 ground cloves
- 1 powdered sugar
- 1/4 Kahlua
- 3 shortening
- 3 butter
- 2 corn syrup
Instructions:
1. Cream shortening, butter, and sugar together.
2. Beat in egg until fluffy.
3. Stir in molasses and Kahlua.
4. Add dry ingredients to creamed mixture and blend well.
5. Cover and chill for at least 2 hours but preferably overnight.
6. Roll out to 3/8 inch, on a well floured surface, a portion at a time.
7. Keep remaining dough chilled.
8. Cut with cookie cutter and place on lightly greased cookie sheet.
9. Bake at 350 degrees for 8 minutes.
10. Let stand for 1 minute to firm.
11. Decorate with Kahlua Icing.
12. For icing combine all ingredients and tint with food coloring if desired.
13. Pipe icing as desired.
14. to make icing spreadable add 1 or 2 tsp more Kahlua.
Title: White Chocolate Dessert With Berries
Ingredients:
- 1 heavy cream
- 3 creme fraiche
- 4 1/2 sour cream
- 2 white chocolate
- 2 water
- 3 agar
- 1 1/2 kosher gelatin
- 1 strawberry
- 1 raspberries
- 1 black currants
- 5 confectioners' sugar
- 1/2 framboise liqueur
- 12 black currant leaves
Instructions:
1. Pour the cream into a pan and bring just below boiling point over low heat. Pour into a mixing bowl, then add creme fraiche and the chocolate. Let cool slightly.
2. Beat in egg yolks, one at a time.
3. Put the water and gelatin into a small, oven safe bowl. Let stand 2-3 minutes, then set in a pan of simmering water until gelatin dissolves. Add to the chocolate mixture.
4. Spray the inside of 6 molds or small cups with the vegetable oil, and line the bases with baking parchment.
5. Whisk the egg whites until peaks form, them fod into the chocolate mixture. Divide evenly among the molds and smooth out the surface. Cover and chill 2 hours.
6. Place strawberries, raspberries, and black currant in a bowl and sprinkle with confectioner's sugar. Pour in the creme de framboise and stir gently to mix. Cover and chill 2 hours.
7. To serve, run a knife around the sides of the molds and turn over onto individual serving plates. Divide the fruit among the plates and garnish with leaves, if available. Serve immediately.
Title: Chocolate Shortcakes With Mixed Berries and Raspberry Sauce
Ingredients:
- 2 strawberries
- 1 raspberries
- 1/2 blackberry
- 1/4 sugar
- 2 cake flour
- 1 all-purpose flour
- 1/2 sugar
- 1/2 baking powder
- 1/3 baking soda
- 1 1/2 cream of tartar
- 1/2 salt
- 1/2 instant espresso coffee powder
- 1/2 unsalted butter
- 1/4 buttermilk
- 1/4 vanilla
- 1/4 egg
- 3/4 sour cream
- 1 sugar
- 1 vanilla
- 2
- 1
- 2
- 3/4
Instructions:
1. In large bowl, combine strawberries, 1 cup raspberries and blackberries. Sprinkle with 1/4 cup sugar and 2 tablespoons liqueur; stir until all berries are coated. Cover; refrigerate at least 3 hours.
2. Meanwhile, heat oven to 400ºF. Line air-cushioned baking sheet with parchment paper, or place 2 baking sheets together and line top sheet with parchment paper. (This helps control overbrowning the bottoms of these shortcakes.) In another large bowl, combine cake flour, all-purpose flour, 1/2 cup of the sugar, cocoa, baking powder, baking soda, cream of tartar, salt and espresso coffee powder; mix well.
3. Add butter. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with pea-size pieces of butter. Add buttermilk, 3/4 teaspoon vanilla and egg; stir until dough forms.
4. Sprinkle work surface lightly with cake flour. Turn out dough onto flour. (Dough will be sticky.) With floured hands, gently knead 12 to 14 strokes. Pat dough into round 1 inch thick.
5. Cut out shortcakes with floured 2 1/2-inch round cutter, pressing dough scraps together when necessary. Place on baking sheet; sprinkle tops with remaining 2 teaspoons sugar.
6. Bake 14 to 16 minutes or until shortcakes are firm to the touch. Cool on wire rack at least 20 minutes.
7. Meanwhile, in food processor, combine raspberries with their syrup and 2 tablespoons liqueur; puree until smooth. Place strainer over medium bowl; pour raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Cover; refrigerate until serving time.
8. In large bowl, whip cream, sour cream, 2 tablespoons sugar and 3/4 teaspoon vanilla at medium-high speed until soft peaks form. Cover; refrigerate until serving time.
9. To serve, split shortcakes in half horizontally. Place bottom halves on individual dessert plates. Top with cream and berries. Cover with shortcake tops. Pour some raspberry sauce onto plates around shortcakes. Serve with remaining sauce. Refrigerate leftovers.