lumicero/recipes-ing2inst huggingface dataset:
Title: Fried Papaya
Ingredients:
- 1 1/2 ground cinnamon
- 1/4 ground cardamom
- 1/4 sugar
- 1 cake flour
- 1 salt
- 1/2 sugar
- 1 unsalted butter
- 2 papayas
- 2 ground cardamom
- 1 1/2 vanilla ice cream
Instructions:
1. Fill a saucepan 2 inches deep with vegetable oil and heat to 350 degrees F.
2. Dusting Mixture:
3. Combine the cinnamon, cardamom and sugar and set aside.
4. Batter:
5. Combine the flour, salt and sugar in a bowl. In a separate bowl, whisk together the milk and melted butter. Combine the wet and dry ingredients with a whisk to form a smooth batter. If the batter is too thick, add a little more milk.
6. In another mixing bowl, whisk the egg whites to form stiff peaks. Fold the whipped egg whites into the batter. Be careful to not overmix the batter and deflate the whites.
7. Pawpaw:
8. Season the papaya chunks with the cardamom. Dip each chunk of papaya into the batter and then deep fry in the vegetable oil, a few pieces at a time, until crisp and golden. Put the fried pawpaws on paper towels to drain. Dust them with the cinnamon sugar mix immediately.
9. Serve the fried pawpaw chunks with vanilla ice cream.
Title: Best Carrot Cake
Ingredients:
- 3 eggs
- 1 3/4 sugar
- 1 salt
- 1 baking soda
- 1 cinnamon
- 1 flour
- 2 carrots
- 2 walnuts
- 1 pineapple
- 1 vanilla
- 1 cream cheese
- 8 butter
- 1/2 - 1 powdered sugar
- 3/4 vanilla
- 1 -2 unsweetened coconut
- 1/4
Instructions:
1. Combine flour, salt, soda,& cinnamon.
2. Set aside.
3. Combine eggs, sugar,& oil; mix until smooth.
4. Stir in flour mixture a little at a time until well blended.
5. Stir in carrots, walnuts, pineapple, & vanilla, mixing evenly.
6. Pour into a greased 9x13in pan.
7. Bake at 350 degrees for 45-55 minutes.
8. -------------Frosting----------.
9. Cream together, cheese and butter until smooth.
10. Add vanilla.
11. Add sugar a 1/4 cup at a time, until well blended.
12. After frosting cooled carrot cake, sprinkle with toasted coconut.
13. To toast coconut, put on cookie sheet, under broiler for about 1 minute.
14. Keep an eye on it to be sure it does not burn!
Title: Eggnog Fantasy Fudge
Ingredients:
- 2 granulated sugar
- 1/2 butter
- 3/4 white chocolate
- 11 marshmallow cream
- 1 ground nutmeg
- 1/4 ground cloves
- 1/8
- 1
Instructions:
1. Line a 8 inch square pan with foil or parchment. Lightly butter the foil.
2. Combine sugar, butter and eggnog in a heavy saucepan. Bring to boil over medium heat, stirring constantly. Continue to cook at a rolling boil, stirring constantly for additional 8-10 minutes or until candy or instant read thermometer reaches temperature of 235º F.
3. Remove from heat, immediately stir in chocolate, spices and extracts. Stir until chocolate is thoroughly melted.
4. Add the marshmallow creme, stir until well combined. Pour into prepared pan, spread evenly with offset spatula. Sprinkle top with nutmeg (I use a teabag strainer) .
5. Cool to room temperature, then cover with plastic wrap and refrigerate until set. (3-4 hours). Cut into pieces. Store in refrigerator in airtight container. Even though it’s good cold, I’d bring to room temperature before serving so it has that nice soft fudge texture. .
Title: Walnut Torte
Ingredients:
- 230 ground walnuts
- 5 milk
- 2 butter
- 1/2 caster sugar
- 115 self raising flour
- 230
- 2
Instructions:
1. Cream the butter and sugar.
2. Add the yolks and milk, beat again.
3. Add the walnuts and flour.
4. Beat the egg whites until soft peak stage.
5. Fold in to the mixture carefully, you want the egg whites to add volume.
6. Carefully pour batter into a greased and lined 9 inch round cake tin.
7. Bake at 185oC oven for 40-45 minutes, until done when tested.
8. Chill in the fridge after 10 minutes on the cake airer.
9. Keep in the fridge for 1 hour.
10. Remove from tin when cold/chilled.
11. Serve as is with whipped cream or create layers and fill each layer with butter cream.
Title: Oh My Goodness! Yummy Very Low Cal Chocolate Cupcakes!
Ingredients:
- 4 cream of tartar
- 1/4 Splenda granular
- 1/2 salt
- 1/4 cornstarch
- 1 vanilla
- 1 cocoa powder
- 1/4 self rising flour
- 1/4
Instructions:
1. Preheat the oven to 400°F.
2. beat egg whites and cream of tarter while slowly adding Splenda, vanilla, and salt.
3. In another bowl sift the rest of the dry ingredients.
4. Slowly add dry ingredients into the egg whites (it will become runny but that is ok).
5. Pour into 6 muffin cups.
6. Bake for 15 minutes or until done.
Title: Strawberry Marble Mousse
Ingredients:
- 400 strawberries
- 100 marshmallows
- 50 white chocolate
- 300 vanilla extract
- 1
- 30
Instructions:
1. Hull and quarter the strawberries. Place in a microwave bowl and microwave for 3 minutes on high. Roughly mash with a fork and set aside to cool.
2. Place the marshmellows and white chocolate in a saucepan with 1 tbsp water and melt over a low heat. Leave to cool for 1 minute.
3. In a separate bowl whisk the double cream with the vanilla extract to a soft peak. Fold the cream into the marshmellow mixture, then add the cooled strawberries, stirring gently to give a rippled effect.
4. Spoon into glass dishes and top with the whole strawberries and chocolate curls. Chill in the fridge for at least 2 hours before serving.
Title: Easy and Delicious Pumpkin Bread Pudding!
Ingredients:
- 2 half-and-half cream
- 1 pumpkin puree
- 3/4 - 1 dark brown sugar
- 2 eggs
- 1 1/2 - 2 pumpkin pie spice
- 1 1/2 cinnamon
- 2 vanilla
- 10 -12 golden raisin
- 1
Instructions:
1. Set oven to 350 degrees.
2. Butter a11 x 7-inch baking dish.
3. In a large bowl whisk together first 7 ingredients to combine.
4. Fold in bread cubes and raisins.
5. Transfer the mixture to prepared baking dish.
6. Let stand for 10-15 minutes for the bread to absorb the mixture.
7. Bake for about 40-45 minutes, or until done.
8. Serve with lots of whipped cream, or caramel topping.
9. Delicious!
Title: Lemon Squares
Ingredients:
- 1 butter
- 1/2 icing sugar
- 2 flour
- 3 eggs
- 2 sugar
- 5 flour
- 6 fresh lemon juice
- 2 lemon zest
- icing sugar
Instructions:
1. BASE: Mix with pastry blender. Pat firmly into 13x9-inch baking pan and bake at 350F for 20 minutes.
2. FILLING: Mix together eggs, sugar, flour, lemon juice and lemon zest. Spread on base. Bake 20-25 minutes.
3. Cool completely. Cut into squares.
4. Top with icing sugar while still warm. Place back inside the turned-off oven with door open for 2-3 minutes more. This prevents beading.
Title: Jan's Gram's Chocolate Pudding
Ingredients:
- 1 sugar
- 2/3 cornstarch
- 1/2 salt
- 3/4 butter
- 1 milk
- 4
Instructions:
1. In a pan, mix all dry ingredients well.
2. Put over medium heat and add milk slowly, stirring constantly until thick.
3. Add lump of butter and stir.
4. Serve.
Title: Jordgubbstårta (Swedish Strawberry Cake)
Ingredients:
- 1 vanilla extract
- 1/2 sugar
- 1 1/2 fresh strawberries
- 1
- 1/4
- 2 1/2 - 3
Instructions:
1. Prepare cake as directed on box, except divide batter 2/3 into one pan and 1/3 into another.
2. Bake cakes, cool, remove from pan, and slice larger cake into 2 equal layers.
3. Whip the cream, sugar, and vanilla extract together until you get stiff peaks.
4. Roughly chop 2 cups of the strawberries, and neatly slice the rest for garnish.
5. Spread 1/2 strawberry jam on bottom layer of cake, followed by 1/4 whipped cream, and sprinkle a layer of chopped strawberries. Cover with middle layer and repeat.
6. Place top layer on cake, cover cake with remaining whipped cream, and garnish with sliced strawberries.
7. Refrigerate until serving.
Title: Choco-Peanut Butter Cookies
Ingredients:
- 1 1/2 brown sugar
- 1 chunky peanut butter
- 3/4 margarine
- 1/3 butter flavor shortening
- 1 water
- 1 egg
- 3 vanilla
- 1 1/2 oatmeal
- 1/2 flour
- 1 1/2 baking soda
- 4 vegetable shortening
- 1/3 peanuts
Instructions:
1. Beat brown sugar, peanut butter and margarine until fluffy.
2. Blend in water, egg and vanilla.
3. Add oatmeal, flour and baking soda; mix well.
4. Chill for 1 hour and shape into 1 inch balls.
5. Place on ungreased cookie sheet.
6. Use bottom of glass, dipped in sugar and press flat.
7. Bake 8 to 10 minutes at 350 degrees or until golden brown- Cool on wire rack.
8. For frosting, melt chocolate chips and shortening until smooth.
9. Top cookie with chocolate.
10. Sprinkle with chopped nuts, if desired.
11. Chill until set.
Title: Zippy Prune Whip
Ingredients:
- 2 sugar
- 1/3 prunes
- 2 heavy cream
- 1 1/2
Instructions:
1. mix together egg whites, sugar and lemonade concentrate in top of double boiler.cook over boiling water, beating constantly with electric mixer until mixture fluffs up and holds it shape.about 4-5 minutes.
2. remove from heat source, fold in prunes.col.spoon into sherbert glasses --
3. top with whipped cream.
Title: Festive Creamy Cheesecake With Tangy Cranberry Topping!
Ingredients:
- 10 graham crackers
- 8 butter
- 3 white chocolate
- 4 sour cream
- 1/3 salt
- 1/4 all-purpose flour
- 12 vanilla extract
- 1 sugar
- 2 orange
- 1 crystallized ginger
- 1 nutmeg
- 1 eggs
- 1/4 frozen cranberries
- 4 fresh cranberries
- 3 dried cranberries
- 1/2 cornstarch
- 1 sugar
- 1/2 ground ginger
- 1/4 water
- 1 blueberries
- 1/2
- 1
Instructions:
1. Preheat oven to 375 degree and place rack in center of the oven.
2. Crust:
3. In a food processor pulse the crackers to make fine crumbs, add the butter and pulse until blended.
4. Spread mixture into a 9 inch spring-form pan bringing up the sides about 2 inches.
5. Bake 10 minutes. Side aside to cool and reduce oven to 300 degrees.
6. Filling:
7. Beat cheese, sour cream and melted vanilla 5 minutes until creamy with no lump remaining.
8. Add the remaining filling ingredients except using only half the orange zest and wait on the eggs. Beat 1 minutes.
9. Add eggs one at a time just to incorporate being sure not to over-beat the eggs.
10. Place spring-form pan on cookie sheet and fill the cooled crust with filling.
11. Bake 50-60 minutes when center jiggles. Cover and refrigerate at least 24 hour.
12. Topping:. Heat all the topping ingredients except the blueberries stove top in a small pot. Cook till thick and berries start to pop. Mix in the blueberries. Cool and serve over slices.
13. Along with sweetened whipped cream if desired.
Title: Chocolate Sour Cream Streusel Cake
Ingredients:
- 1 butter
- 2 1/2 margarine
- 2 white sugar
- 2 eggs
- 1 -2 sour cream
- 1 lemon
- 2 lemon juice
- 1 1/2 all-purpose flour
- 1/4 baking powder
- 1 salt
- 1/2 sweetened flaked coconut
- 1/4 cinnamon
- 1 butter
- 2 margarine
Instructions:
1. Set oven to 350 degrees.
2. Grease and flour a 12-cup fluted tube pan or a 10-inch tube pan.
3. In a large bowl, beat butter, 2 cups sugar and eggs until light and fluffy (about 5-6 minutes).
4. Add in sour cream, lemon peel lemon juice; beat well until blended (about 2 minutes).
5. Sift together flour, baking powder and salt; gradually add to the butter mixture, beating well until blended.
6. In a bowl, stir together nuts, coconut, cocoa, remaining 1/4 cup sugar and cinnamon; stir in melted butter.
7. Pour half of the cake into prepared baking pan; sprinkle with half the nut mixture.
8. Carefully spread remaining batter over nut mixture.
9. Top with remaining nut mixture.
10. Bake for 1 hour or until cake tests done with a toothpick.
11. Cool 10 minutes; remove to a wire rack to cool completely.
12. Dust with powdered sugar if desired.
Title: Soft Chocolaty Cookies (Weight Watchers)
Ingredients:
- 1 1/3 sugar
- 1/2 apple butter
- 1/2 nonfat sour cream
- 1/4 cake flour
- 1 1/2 table salt
- 1 egg substitute
- 1/4 baking soda
- 1/4
Instructions:
1. Preheat oven to 350ºF. Spray 3 large cookie sheets with cooking spray.
2. Whisk together sugar, apple butter, sour cream, oil and egg substitute. In another bowl, whisk together flour, cocoa, salt and baking soda.
3. Stir flour mixture into sugar mixture; mix just until blended.
4. Drop 42 tablespoonfuls of cookie dough onto cookie sheets, about 1 1/2 inches apart. Bake until firm, about 10 to 12 minutes. Transfer cookies to a flat surface and cool completely. Yields one cookie per serving.
Title: Accidental Frosting
Ingredients:
- 2 powdered sugar
- 2 non-fat vanilla yogurt
- 1/3 vanilla yogurt
- 1/3 milk
- 1/4 butter
- 1 1/2 salt
- vanilla extract
Instructions:
1. put all the ingredients into a bowl except the yogurt and beat on low
2. add in the yogurt and beat until the frosting is smooth.
3. drizzle over cupcake -- VERY RUNNY.
Title: Pecan Pie With Spiked Cream
Ingredients:
- 1 all-purpose flour
- 3 fresh lemon juice
- 1 powdered sugar
- 2 salt
- 1/4 vegetable shortening
- 3 dark corn syrup
- 1 maple syrup
- 1/4 all-purpose flour
- 2 salt
- 1/4 eggs
- 2 pecan halves
- 1 vanilla extract
- 1/2 Bourbon
- 1
- 2/3
- 1
Instructions:
1. Preheat oven to 350°.
2. To prepare crust, lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Combine 1/4 cup flour, ice water, and lemon juice, stirring with a whisk until well blended to form a slurry. Combine remaining 3/4 cup flour, powdered sugar, and 1/4 teaspoon salt in a large bowl; cut in shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Add slurry; toss with a fork until flour mixture is moist.
3. Gently press mixture into a 4-inch circle on 2 sheets of overlapping heavy-duty plastic wrap; cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze dough 10 minutes or until plastic wrap can easily be removed.
4. Remove dough from freezer. Remove top 2 sheets of plastic wrap; let the dough stand 1 minute or until pliable. Fit dough, plastic wrap side up, into a 9-inch pie plate, allowing dough to extend over edge. Remove remaining plastic wrap. Press dough into bottom and up sides of pie plate. Fold edges under; flute. Bake at 350° for 8 minutes. Cool on a wire rack.
5. To prepare filling, place syrup and next 5 ingredients (through egg white) in a large bowl; beat with a mixer at medium speed until well blended. Stir in pecans and vanilla. Pour filling into prepared crust. Bake at 350° for 50 minutes or until edges puff and center is set (shield edges of piecrust with foil if crust gets too brown). Cool on a wire rack.
6. To prepare the topping, combine the whipped topping and bourbon until blended. Serve with pie.
Title: Lemon Verbena Syllabub for Lazy Summer Days or Dinner Parties!
Ingredients:
- 500 caster sugar
- 2
- 125
Instructions:
1. Mix the sugar with the lemon juice until the sugar is dissolved.
2. Boil the cream with the lemon verbena. When boiling, add the sweetened lemon juice (use fresh lemons, or it might curdle) and stir until mixed.
3. Sieve and pour into serving glasses. Chill for at least two hours.
4. Serve with cream and some fresh Lemon Verbena leaves for a garnish.
Title: Maraschino Cake
Ingredients:
- 2 1/4 cake flour
- 1 1/3 sugar
- 1 baking powder
- 1 salt
- 1/2 shortening
- 1 milk
- 1/4 maraschino cherry juice
- 16 maraschino cherries
- 1/2
- 4
Instructions:
1. Preheat oven to 350 degrees F. Prepare cake pans.
2. Sift together flour, sugar, baking powder and salt into a mixing bowl.
3. Add shortening, milk and flavoring. Beat 2 minutes.
4. Add another 1/3 cup milk and unbeaten egg whites. Beat 2 minutes more.
5. Pour cake batter into prepared cake pan(s).
6. Frost with your favorite white frosting using cherry juice for liquid called for in recipe.
7. Decorate with stems on maraschino cherries.
Title: Mimosa Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 1/2 potato starch
- 5 sugar
- 6 eggs
- 2 milk
- 2 eggs
- 2 sugar
- 3 1/2 all-purpose flour
- 1 lemon, zest of
- 1 vanilla
- 1/2 heavy cream
- 7 confectioners' sugar
- 1 3/4 water
- 1/2 rum
- 2 sugar
- 1/2
- 2
Instructions:
1. Make the Sponge Cake.
2. Whisk the eggs and sugar in a mixer until stiff. Sieve together the flour and potato starch. Then, using a spatula, gently fold it into egg and sugar mixture. Pour it into a 9'' spring form cake tin, buttered and floured. Bake at 325° F for 45 minutes. Remove from the oven and let cool. Once it is cooled completely, slice the cake into four layers.
3. To Make the Custard.
4. Bring the milk with the vanilla and lemon zest to a boil. Remove from heat and strain. In a separate bowl, whisk the eggs and yolks together with the sugar. Add the flour, and mix well. Once the mixture is smooth, temper it with a bit of warm milk, stirring while adding. Continue to pour the remaining milk, mixing it well with the flour and egg mixture. Return the mixture to the heat and cook over a low heat for 5 - 10 minutes stirring continuously, allowing it to boil for 2 - 3 minutes. Remove the custard from the heat and allow it to cool.
5. To Make the Whipped Cream.
6. Whisk heavy cream and confectioners' sugar until stiff peaks form. Once the confectioner's custard is cold, fold it in the whipped cream.
7. To Make the Syrup.
8. Bring water and sugar to a boil, and cook for 3-4 minutes. Turn off the heat and mix in the rum and the orange juice.
9. Assembling the Cake.
10. Line a medium size glass mixing bowl with plastic wrap. Line with one of the top layers of the sponge cake, brush with the rum/orange juice syrup. Pour in 1/3 of custard/whipped cream mixture and spread evenly. Top with another sponge layer and brush with the rum/orange sauce. Pour another 1/3 of the custard/cream on the sponge layer and spread evenly. Top with the bottom cut of the sponge cake to form a tight lid and moisten with rum /orange juice syrup. Set in the freezer and let set for 2-3 hours.
11. In the meantime cut the remaining sponge cake in small cubes. Invert the cake on a serving plate and gently remove the plastic wrap. Spread the remaining custard cream mixture evenly all over the cake to seal and make a smooth dome. Pressure the cake cubes onto the custard dome to cover completely. Chill the cake in the refrigerator until ready to use. Dust abundantly with powdered sugar and serve.
Title: Chocolate Icing (Frosting)
Ingredients:
- 2 sugar
- 1/4 milk
- 1/2 butter
- 1/2 vanilla
- 1
Instructions:
1. Mix sugar, cocoa and milk and butter in a large saucepan.
2. Bring to a full rolling boil. Boil for 1 minute.
3. Remove from heat and stir in vanilla.
4. Place saucepan in a pan of cold water and beat with an electric mixer until a thick spreading consistency.
Title: Apricot Brandy Pound Cake
Ingredients:
- 1 butter
- 3 margarine
- 6 sugar
- 3 eggs
- 1/4 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1/2 sour cream
- 1 apricot brandy
- 1 vanilla extract
- 1/2
- 1/4
Instructions:
1. Cream butter; gradually add sugar, beating until mixture is light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Combine flour, baking soda, and salt; mix well.
4. Combine sour cream, brandy, and flavorings.
5. Add to creamed mixture alternately with flour mixture, beginning and ending with flour mixture.
6. Pour batter into a greased and floured 10-inch tube pan.
7. Bake at 325 degrees for 1 hour and 20 minutes or until cake tests done.
8. Cool in pan 10-15 minutes; remove from pan, and cool completely.
Title: Chocolate Jody - Cake from Heaven
Ingredients:
- 1 butter
- 2 water
- 1 1/2 icing sugar
- 2 instant vanilla pudding
- 3/4
- 2
- 1
Instructions:
1. Prepare cake according to package directions. This can be baked in either a 9 x 13, 2 - 8 x 8's or a bundt pan. Allow to cool.
2. In a microwaveable container, heat cocoa, butter and water for 20 seconds. Stir, then heat for an additional 10 seconds.
3. Beat until smooth, using an electric mixer, while adding icing sugar in 1/4 cup increments. Set aside to cool. If once cooled, the glaze is too thick, it may be thinned by stiring in warm water, 1/2 tsp at a time until desired consistancy is reached.
4. Add pudding mix to the whipping cream, and beat until firm peaks form. Set aside.
5. Cut the cooled cake into layers. (cut the 9x13 in half , to form two 9 x 6-1/2" layers).
6. Set aside some of the cream mixture for decorating the top.
7. Spread cream mixture on top of bottom layer, top with the second cake layer. If you have more than two layers -- continue in this fashion, ending with a cake layer.
8. Spread the chocolate glaze on the top layer. Decorate with remaining cream.
Title: Applesauce Cake
Ingredients:
- 2 flour
- 1/2 baking soda
- 1 baking powder
- 1/2 salt
- 3/4 cinnamon
- 1/2 nutmeg
- 1/4 clove
- 2 eggs
- 2 milk
- 1 vanilla
- 1 applesauce
- 1/2 butter
- 1 light brown sugar
- 3/4 raisins
- 3/4 walnuts
Instructions:
1. Sift together all dry ingredients.
2. Mix milk, vanilla and applesauce in separate bowl.
3. Cream butter and sugar in 3rd bowl.
4. Add eggs.
5. Gradually add alternately wet and dry ingredients to butter.
6. Add raisins and walnuts.
7. Bake at 350* F in a greased, 9" cake pan.
8. Frost when cool.
Title: Easy Caramel Squares
Ingredients:
- 2 graham cracker crumbs
- 1 sweetened condensed milk
- 1
Instructions:
1. Using a wooden spoon, stir all ingredients together in a bowl.
2. Spread into 8-inch square parchment paper-lined baking pan.
3. Bake in preheated 325F oven for 35 minutes. Cool on cookie sheet and then cut into 2-inch squares. Store at room temperature, tightly wrapped.
Title: Mocha Nut Torte
Ingredients:
- 7 eggs
- 1 granulated sugar
- 1 vanilla extract
- 1 1/4 walnuts
- 1 1/4 pecans
- 1/4 baking powder
- 1 salt
- 3/4 heavy cream
- 1 confectioners' sugar
- 1/2 vanilla extract
- 1 butter
- 1/4 brewed coffee
- 4 vanilla extract
- 1/2 confectioners' sugar
- 2 pecan halves
- 3
Instructions:
1. Preheat oven to 375°; Line three 9 inch round cake pans with waxed paper; set aside.
2. Place egg whites in a large bowl and let stand at room temperature for 30 minutes.
3. In another mixing bowl, beat egg yolks until slightly thickened.
4. Gradually add 1 cup of the granulated sugar beating until thick and lemon colored; beat in vanilla.
5. Combine nuts, bread crumbs, baking powder and 1/2 teaspoon of the salt; stir into the egg mixture until combined.
6. Add remaining 1/4 teaspoon of the salt to the egg whites and beat with electric mixer on medium speed until soft peaks form.
7. Gradually beat in remaining 1/2 cup of the granulated sugar, 2 tablespoons at a timebeating on high until stiff glossy peaks form and the sugar is completely dissolved.
8. Gradually fold egg white mixture into the batter until just blended.
9. Divide batter amongst prepared cake pans and bake in preheated oven for 20-25 minutes.
10. Cool 20 minutes, then remove from pans and complete cooling on wire racks; remove waxed paper.
11. In a small bowl, beat heavy cream until it begins to thicken.
12. Add confectioner's sugar and vanilla, beating until stiff peaks form.
13. Cover and chill until you're ready to assemble the cake.
14. In a large saucepan, melt butter and chocolate over low heat; then remove from burner.
15. Stir in coffee, vanilla and confectioner's sugar.
16. Spread the chilled filling between the three layers, stacking them as you go.
17. Then cover the tops and sides of the cake with the mocha frosting; garnish with the pecan halves.
Title: Baby Shower Raspberry Dip
Ingredients:
- 1 sour cream
- 1 cream cheese
- 1/2 sugar
- 1 fresh raspberry
- 1/2
Instructions:
1. Combine the sour cream, cream cheese, sugar and raspberry extract in a medium bowl.
2. With an electric mixer, blend until smooth.
3. Chill for about 30 minutes.
4. Garnish with fresh raspberries.
Title: Italian Dessert Crepes
Ingredients:
- 2 butter
- 1 1/2 flour
- 2 eggs
- 2 milk
- 2 sugar
- 1 salt
- 2/3 ricotta cheese
- 1/4 granulated sugar
- 1 vanilla extract
- 1 strawberry
- confectioners' sugar
Instructions:
1. Melt butter in top of a double boiler over hot, not boiling water. In a bowl, prepare the batter by mixing the flour, eggs, and egg yolks, milk, granulated sugar (1 tbsp), and pinch of salt. Blend well. Heat a 6 inch skillet or crepe pan and brush it with melted butter.
2. Pour in about 3 tbsp of the batter and tilt the pan to spread batter over entire bottom. Cook on both sides. Stack crepes as they are cooked. Cover them with wax paper until they are to be filled. To make filling, cream the ricotta with the granulated sugar and vanilla. Add fresh, hulled strawberries and mix gently. Spoon some of the mixture down the center of each crepe and roll up the crepe. Sprinkle the rolled crepes with confectioner's sugar. Enjoy! Serves 6-8.