lumicero/recipes-ing2inst huggingface dataset:
Title: Grilled Peaches With Raspberry Sauce and Lemon Cream
Ingredients:
- 1 fresh raspberries
- 1 frozen raspberries
- 3 fresh lemon juice
- 1 sugar
- 1 heavy cream
- 1 fresh lemon juice
- 2 lemon zest
- 6 unsalted butter
- 6 light brown sugar
- 1/4
Instructions:
1. To make raspberry sauce: Puree the rapsberries in a food processor wtih 1/3 cup water. Strain through a fine-mesh sieve into a bowl, pressing on the pulp to extract the liquid. Add the lemon juice and sugar to taste. Stir until sugar dissolves and refrigerate until ready to serve.
2. To make the lemon cream: In a mixing bowl, mix together the cream and superfine sugar. Whip at high speed until soft peaks form. Add the lemon juice and lemon zest and continue whipping until stiff peaks form. Refrigerate until ready to serve.
3. To make the peaches: Halve and pit the peaches (you can leave the skins on if you like). Melt the butter over low heat and add the sugar and stir until dissolved. Remove from the heat. Brush the peach halves all over with the butter mixture. Grill over direct medium heat until browned in spots and warmed throughout, 8-10 minutes, turning every 2 or 3 minutes.
4. Serve the peaches warm with the raspberry sauce and lemon cream.
Title: Praline Crunch Cups
Ingredients:
- 1/3 butter
- 1/2 sour cream
- 3 pecans
- 1 coconut
- 1/2 butter
- 1/2 phyllo dough
- 2 mascarpone cheese
- 1 powdered sugar
- 3
- 2
- 8
Instructions:
1. Melt 1/3 cup butter on stove and add Splenda brown sugar. Stir and cook for 2 minutes. Add sour cream and cook 4 minutes while stirring. Remove from heat. Add cereal, nuts, and coconut. Stir until coated.
2. Meanwhile, place sheet of phyllo dough on counter top (or large flat surface). Brush melted butter over sheet. Layer on another sheet and layer with butter. Repeat forming a stack of four sheets. ***SEE COMMENT IN DESCRIPTION*****Do this process again making another stack of four sheets. Cut into squares, approximately 4" or large circles. Your objective is to make the correct size to fit into MINI muffin tins. Place these cut pieces into MINI sized muffin cups that have been sprayed with Pam. Form to fit.
3. Mix marscapone cheese and powdered sugar. Spoon one teaspoon into each muffin cup.
4. Spoon heaping teaspoon of cooked mixture over cream cheese mixture. At this point can be done ahead of time and refrigerated until baking.
5. Bake at 375 degrees for 11-16 minutes, or until golden.
6. Serve a dollop of whipped cream on each portion.
Title: Custard Mochi
Ingredients:
- 2 sugar
- 2 eggs
- 4 milk
- 4 baking powder
- 3 vanilla extract
- 2 butter
- 1/2
Instructions:
1. Grease a 9 x 13 inch pan. Preheat oven to 350 degrees.
2. Cream sugar and butter together in a mixing bowl.
3. Beat in eggs, one at a time.
4. Add mochiko flour, baking powder, vanilla extract and milk.
5. Mix till batter is smooth.
6. Bake for one hour.
7. Allow to cool for 1-1 1/2 hours, then slice.
Title: Chocolate Almond Crisps
Ingredients:
- 2 icing sugar
- 1 1/2 cocoa powder
- 4 ground cinnamon
- 2 1/2 ground cloves
- 1/8
- 3
- 1/2
- 2
Instructions:
1. Preheat the oven to 325°F.
2. Line a couple of cookie trays with parchment paper.
3. In a food processor, process the almonds with the sugar until finely ground.
4. Add the cocoa, spices and broken up chocolate and process again, until the chocolate is finely ground.
5. Process in the egg whites and the extract until it blends and forms a mass.
6. Remove the dough, let sit for about 5 minutes.
7. Roll out on a board sprinkled with icing sugar.
8. Cut with cookie cutters and place on the trays.
9. Bake in the centre of the oven for 10 to 12 minutes until almost firm and slightly puffed; they should not be browned.
10. Let cool then peel from the paper.
Title: Tess' Any Fruit Crumble
Ingredients:
- 1/2 flour
- 1/2 brown sugar
- 1/2 butter
- 1/2 oatmeal
- 4 flour
- 1 brown sugar
- 1 cinnamon
- 1
Instructions:
1. Mix fruit wiht 1 T flour, 1 T sugar and the cinnamon.
2. Crumble together flour, brown sugar, butter and oatmeal.
3. Butter a 9x9 pan and pour in fruit. Top with crumble and bake at 350 degrees until browned and bubbly.
Title: Apple-Ginger Spice Cake
Ingredients:
- 1 eggs
- 1 all-purpose flour
- 2 powdered sugar
- 1/4 sour cream
- 1
- 1/4
Instructions:
1. Preheat oven to 350°. Beat first 5 ingredients at low speed with a heavy-duty electric stand mixer 20 seconds; increase speed to medium, and beat 1 minute. Pour batter into a greased and floured 15- x 10-inch jelly-roll pan.
2. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 10 minutes.
3. Whisk together powdered sugar and sour cream until smooth. Drizzle over cake. Serve cake warm or at room temperature.
Title: Hot-Milk Sponge Cake
Ingredients:
- 1 flour
- 1 baking powder
- 2 eggs
- 1 sugar
- 1/2 milk
- 2 butter
Instructions:
1. Preheat oven to 350. Grease a 9" pan.
2. Stir together flour and baking powder, set aside.
3. Beat eggs by hand or with an electric mixer until thick. Gradually add sugar, beating until light and fluffy. Add the dry mixture, beat until combined.
4. In a saucepan, heat milk and butter until butter melts. Add to the batter, beating until combined. Pour batter into prepared pan.
5. Bake at 350 for 20-25 minutes or until toothpick comes out clean. Cool in pan. Top with powdered sugar and/or fresh fruit.
Title: Chocolate Peppermint Stars
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 salt
- 1/2 unsalted butter
- 1 powdered sugar
- 1 vanilla extract
- 1 bittersweet chocolate
- 6
- 1/2
Instructions:
1. Sift flour, cocoa, and salt into medium bowl. Beat butter and sugar in large bowl until smooth. Beat in vanilla. Add dry ingredients; beat until dough holds together. Divide dough in half. Shape each piece into disk. Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day.
2. Set rack in center of oven and preheat to 300°F Line 2 rimmed baking sheets with parchment. Roll out 1 dough disk on floured surface to 1/4-inch thickness. Using 3-inch star-shaped cutter, cut out cookies. Transfer to sheets, spacing 1 inch apart. Gather scraps into ball. Wrap; chill until firm, about 30 minutes.
3. Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes. Cool on sheets 10 minutes. Transfer to racks and cool completely. Repeat rolling, cutting, and baking until all dough is used. Do ahead Can be made ahead. Store airtight at room temperature up to 3 days or freeze up to 2 weeks.
4. Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth. Using small spoon, drizzle chocolate over cookies in zigzag lines. Sprinkle with crushed candies. Drizzle remaining chocolate over. Let stand until chocolate is set, at least 1 hour. Do ahead Can be made 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.
Title: Aunt Dot's Shortbread Cookies
Ingredients:
- 3 1/2 flour
- 1 powdered sugar
- 1 butter
- 1/4 salt
- 18
Instructions:
1. Mix together, and chill several hours, or overnight.
2. Roll into balls, and place on cookie sheet.
3. Press thumb in center of each cookie and,.
4. Fill with peach preserves.
5. Bake 350 degrees.
6. For 10 to 12 minutes.
7. When cool can sprinkle powered sugar over tops if you like.
Title: Angel Berry Trifle
Ingredients:
- 1 1/2 milk
- 1 sugar-free instant vanilla pudding mix
- 1 vanilla yogurt
- 6 reduced-fat cream cheese
- 1/2 reduced-fat sour cream
- 2 vanilla extract
- 1 blackberry
- 1 raspberries
- 1 blueberries
- 1
Instructions:
1. In a small bowl, whisk the milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
2. In a large bowl, beat the yogurt, cream cheese, sour cream and vanilla until smooth. Fold in pudding mixture and 1 cup whipped topping.
3. Place a third of the cake cubes in a 4-qt. trifle bowl. Top with a third of the pudding mixture, a third of the berries and half of the remaining whipped topping. Repeat layers once. Top with remaining cake, pudding and berries. Serve immediately or refrigerate.
Title: Lamington Freakshake
Ingredients:
- 1 chocolate milk
- 1 strawberries
- 6 maraschino cherry
- 2 coconut
- 500
- 1
Instructions:
1. Take a one litre Mason jar, and drizzle chocolate topping on the inside and then fill with chocolate milk.
2. Take a small paring knife and cut slits up the middle of the strawberries from the base towards the green stalk. Wedge these around the rim of the jar.
3. Cut the lamington in half and place the bottom of the lamington, cut side up, on top of the strawberries. Top with Anathoth Farm Strawberry Jam, followed by a ridiculous amount of whipped cream. Place the top half of the lamington on top of the whipped cream.
4. Insert two straws, and top with a maraschino cherry.
Title: Apple Pie Coffee Cake
Ingredients:
- 2 1/2 flour
- 1 granulated sugar
- 1 baking powder
- 3/4 salt
- 1/2 cinnamon
- 2/3 canola oil
- 2/3 milk
- 2 cornstarch
- 2 vanilla extract
- 1 sugar
- 1
Instructions:
1. Preheat oven to 350°F
2. Combine all the dry ingredients of the cake and mix well. Add all of the liquid ingredients and fold the batter until just combined. The batter should be thick and nearly dough-like, as this will prevent the filling from sinking to the bottom of the pan.
3. Spread 1/2 of the batter in the bottom of a 9x11" (or whatever) greased baking dish.
4. Add apple pie filling evenly over the top.
5. Spoon the rest of the batter over the top in clumps, leaving some of the apple filling showing through.
6. Sprinkle with cinnamon sugar mixture.
7. Bake for 80 to 90 minutes or until a tester comes out clean. Be sure not to under bake. You may wish to cover the coffee cake with aluminum foil for the last 20-30 minutes to prevent over-browning.
8. Remove coffee cake from oven and let cool before serving. It's just as good or better the next day!
Title: Nutty Creamsicle Pie
Ingredients:
- 6 pecan halves
- 1 sugar
- 6 butter
- 8 orange, juice and zest of
- 1 sugar-free orange gelatin
- 1 heavy cream
- 1
Instructions:
1. Preheat oven to 350.
2. in food processor, chop the pecans until very fine. Transfer to a 9 inch pie plate. Stir the sugar into the pecans and add the melted butter. Mix until the pecans are completely moistened. Press the nuts evenly into the pan with your fingers to create even crust. Bake until crust is golden, 6 to 8 minutes. Set aside to cool.
3. For the filling, mix the cream cheese together with the orange juice until smooth. Open the gelatin packet, add 1/2 teaspoon to the cream cheese mixture and stir vigorously until well mixed.
4. Pour the mixture into the chilled crust and spread evenly.
5. Pour the heavy cream and remaining gelatin into a clean bowl. With an electric mixer, beat the cream mixture until soft peaks form.
6. Pour the cream over the cream cheese filling and spread it over the top.
7. Sprinkle orange zest over the pie and refrigerate at lease 2 hours.
Title: Fudge Brownie Tassies
Ingredients:
- 1/2 butter
- 1 cream cheese
- 1 all-purpose flour
- 1/2 butter
- 2 sugar
- 1/3 egg
- 1 vanilla
- 1 walnut pieces
Instructions:
1. To make the pastry: in a bowl, beat ½ cup butter and cream cheese with an electric mixer on medium to high speed for 30 seconds.
2. Stir in flour with a wooden spoon; cover and chill dough for about 1 hour or until easy to handle.
3. Shape dough into 24 balls; press each ball evenly into bottom and up sides of an ungreased 1 ¾ inch muffin cup.
4. To make the filling: in a small saucepan, melt chocolate pieces and 2 tablespoons butter over low heat, stirring constantly; remove from heat; stir in sugar, egg, and vanilla.
5. If desired, place a nut in each pastry-lined muffin cup; spoon about 1 teaspoon chocolate mixture into each pastry-lined muffin cup.
6. Bake at 325° for 20-25 minutes or until pastry is golden and filling is puffed.
7. Cool tassies slightly in pan on wire racks.
8. Carefully remove tassies from pan by running a knife around the edges of each cup; transfer tassies to a wire rack and let cool.
Title: Orange Extract - for Your Homemade Baking Gift Baskets!
Ingredients:
- 1 navel orange
- 1/4 boiling water
- 1/2 vodka
Instructions:
1. After thoroughly washing a large navel orange with soap to remove all pesticides, dirt, and germs, carefully remove the peel without disturbing the white pith! Chop peel finely in food processor ~ Place chopped peel into a sterile jar and top with boiling water and vodka.
2. Cool to room temperature and store covered in the cupboard for 3-7 days before using as orange flavoring.
3. After a week, strain into small sterile bottles. For gift giving, tie each bottle with ribbon and a tag marked "orange extract".
Title: Avocado Cake
Ingredients:
- 3 flour
- 1 1/2 baking soda
- 1 baking powder
- 2 eggs
- 2 sugar
- 1/2 olive oil
- 1 avocado
- 1 milk
- 1 lemon zest
- 1 salt
- 1 ground cinnamon
- 1 ground allspice
Instructions:
1. Preheat oven to 350 degrees.
2. Combine flour, baking soda, baking powder, salt, sugar, cinnamon, and allspice in a large bowl.
3. Blend eggs, avocado, and milk smooth.
4. Pour into dry ingredients. Stir until combined.
5. Fold in lemon zest.
6. Pour batter into a 9 x 13 baking pan or 2 round pans properly prepared.
7. Bake for 40 minutes or until a toothpick comes out clean.
8. Cool to room temperature.
9. Dust with powdered sugar or frost with a complimentary frosting.
Title: Banana & Chocolate Cupcakes
Ingredients:
- 150 butter
- 3/4 brown sugar
- 1 vanilla extract
- 2 eggs
- 2 bananas
- 200 dark chocolate
- 300 self-raising flour
- 60 milk
- 200 dark chocolate
- 125 white chocolate curls
Instructions:
1. Preheat oven to 180°C
2. Line sixteen 80ml (1/3-cup) capacity muffin pans with paper cases.
3. Use an electric beater to beat together the butter, sugar and vanilla in a medium bowl until pale and creamy.
4. Add the eggs, 1 at a time, beating well after each addition until just combined.
5. Add the banana and chocolate and stir until well combined.
6. Use a large metal spoon to fold in the flour and milk until well combined.
7. Spoon the mixture evenly among the prepared muffin pans and smooth the surfaces.
8. Bake in oven for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool completely.
9. Chocolate Frosting:.
10. Place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water) and Use a metal spoon to stir occasionally until the chocolate melts and mixture is smooth.
11. Set aside for 30 minutes to cool slightly. Cover with plastic wrap and place in the fridge for 2 hours or until almost firm.
12. Use an electric beater to beat the chocolate mixture until pale and fluffy then use a round-bladed knife to spread the cupcakes evenly with frosting.
13. Sprinkle with chocolate curls and serve.
14. Source.
15. Australian Good Taste - April 2006 , Page 98.
Title: Apple Tapioca (Crock Pot)
Ingredients:
- 4 apples
- 1/2 brown sugar
- 3/4 cinnamon
- 1/2 salt
- 2 dry tapioca
- 1 boiling water
- 1 raisins
- 1/2
Instructions:
1. In medium bowl, toss apples with brown sugar, cinnamon, salt and tapioca until evenly coated.
2. Place apples in crock pot.
3. Pour lemon juice over top.
4. Pour in boiling water.
5. Cover and cook on high for 3-4 hours.
6. Add raisins (if using) before serving, but don't cook with everything else (Not sure why, but my mother never does).
7. Serve warm.
Title: Snow Cake
Ingredients:
- 1 sugar
- 1 cornstarch
- 1 butter
- 1 margarine
- 1/2 vanilla
- 1/2
Instructions:
1. Preheat oven to 350-degrees F.
2. Spray tube or fancy cake pan with cooking spray and dust with sugar or ground nuts.
3. Beat egg whites until foamy, slowly add sugar, and continue beating until stiff peaks form.
4. Sift the flour and cornstarch into the egg white mixture, folding to combine well with rubber spatula or wooden spoon.
5. Fold butter into cake mixture.
6. Add extract.
7. Turn into prepared pan.
8. Bake for one hour at 350-degrees F or until done.
9. Cake will not rise but feels firm to the touch when done.
Title: Oatmeal Apple Dessert
Ingredients:
- 1 brown sugar
- 1 white flour
- 1 quick oatmeal
- 1/4 salt
- 2/3 margarine
- 8 -9 mcintosh apples
- 1/4 brown sugar
- 2/3 water
- 1 1/2 cornstarch
- 1/2 cinnamon
- 1 pecan pieces
- 1 butter
Instructions:
1. Mix the first five ingredients using your hand to a crumbly texture. Keep working the mix till the ingredients are integrated well. Grease a 9X9 metal baking pan, pour in the mix and press the mix tightly to the bottom. Be sure to fill the corners, leave no gaps, and try to get the mix slightly up the sides.
2. Peel, core and thin slice the apples. Place apples on top of mix and press down slightly. Depending on the size of apples you may need to adjust the count to fill your pan to the top.
3. Mix the water, cornstarch, 1/4 cup brown sugar and cinnamon. Bring to a boil to thicken and pour carefully and uniformly over the apples.
4. Melt 1 T butter and mix with pecans. sprinkle very lightly with salt to taste.
5. Sprinkle buttered chopped pecans on top.
6. Bake at 325 degrees for one hour. This dish is best the next day.
Title: Cranberry Fluff Frosting:
Ingredients:
- 6 butter
- 2 margarine
- 1 salt
- 1 powdered sugar
- 5 cranberry juice cocktail
Instructions:
1. Cream butter.
2. add orange rind and salt. add sugar gradually with cranberry cocktail.
3. beat light and fluffy.
Title: Rice Pudding
Ingredients:
- 3/4 rice
- 1 evaporated milk
- 3 sugar
- 1 vanilla
- 1 butter
- milk
Instructions:
1. Stir in an oven proof dish, rice, evaporated milk and water, and sugar.
2. Bake the pudding in a slow oven 275 degrees for 3 hours.
3. Stir it frequently, if it starts to dry out add milk or cream as required.
4. When cooked stir in vanilla and butter.
5. Spoon into 4 separate dessert bowls and chill.
Title: Bob's Peach Cobbler
Ingredients:
- 18 butter
- 1 margarine
- 1
- 1/4
Instructions:
1. dump peaches into glass baking sheet (do not drain).
2. empty cake mix contents over peaches.
3. Pour sprite over the top of the cake mix, add butter on top.
4. bake as directed on box (temp and time).
5. DO NOT add any ingredients listed on box.
Title: Peaches, Raspberries & Crème Fraîche
Ingredients:
- 4 raspberries
- 2 turbinado sugar
- 1 creme fraiche
- 3/4 wine
Instructions:
1. Cut the peaches in half, cutting around the pit, and then twist each half in opposite directions to expose the pit. Remove the pits (do this over a bowl so you collect the juices), then gently tear each half in half again and drop into the bowl.
2. Add the raspberries and sugar and give everything a good toss to combine. Leave to macerate in the sugar and juices for 5 minutes.
3. Lay the fruit out on a serving platter and top with generous dollops of crème fraîche. Enjoy with a cheeky glass of dessert wine, such as Sauternes, or even pour one over the top of the fruits.
4. Recipe courtesy of Ducksoup by Clare Lattin and Tom Hill, buy the book here: https://www.amazon.com/Ducksoup-Wisdom-Cooking-Clare-Lattin/dp/1452161798.
Title: Light Chocolate Sheet Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1/4 salt
- 1 baking soda
- 1/4 cinnamon
- 3/4 water
- 1/4 butter
- 6 low-fat buttermilk
- 1/2 eggs
- 2 vanilla extract
- 1 butter
- 1/4 nonfat milk
- 4 powdered sugar
- 1/3 vanilla extract
- 2 1/2
- 1 1/2
- 1/4
Instructions:
1. Preheat the oven to 375 degrees.
2. Spray a 10-by-15-inch jellyroll pan with nonstick spray, set aside.
3. In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon (optional).
4. In a small saucepan, place the 3/4 cup water, 1/4 cup cocoa and 6 tablespoons of the butter.
5. Over medium heat, bring to a boil, stirring often.
6. Pour the boiling cocoa mixture over the flour mixture and stir to combine.
7. Add the buttermilk, eggs and vanilla.
8. Blend well.
9. Pour into the prepared pan and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
10. While the cake is baking, make the icing: Combine the cocoa, butter and nonfat milk in a small saucepan.
11. When the cake is done, bring the ingredients to a boil, and then add the powdered sugar, vanilla and nuts.
12. Blend well.
13. Spread on the hot cake.
Title: Lemon Cake
Ingredients:
- 200 butter
- 200 self-raising flour
- 200 eggs
- 3 lemons, zest of
- 2 granulated sugar
- 125
- 2
Instructions:
1. Preheat the oven to 180C/gas mark 4.
2. You will need a spring-form 20cm. round cake tin, either non-stick or lined and buttered.
3. Put the butter and sugar into the bowl of a food mixer and beat until light and fluffy, a matter of 3-5 minutes.
4. Add the lemon zest.
5. Beat in the eggs, one at a time.
6. The mixture will be quite loose. Sift the flour into the mixture and gently fold it in with a metal spoon.
7. Scoop the mixture into the cake tin and bake until risen and golden, which should take about 45 minutes.
8. Meanwhile, mix the lemon juice and sugar together(the sugar doesn't have to be dissolved).
9. Remove the cake from the oven and leave in the tin.
10. Poke holes in the top of the cake about 30 times with a skewer or knitting needle.
11. Pour the lemon-sugar mixture over the top.
12. The juice will soak into the cake; the sugar will form a sour-sweet crust on top.
Title: Orange Cream Cake
Ingredients:
- 1 butter
- 1 1/2 sugar
- 3 eggs
- 1/3 milk
- 1 1/2 vanilla extract
- 3/4 cake flour
- 2 baking powder
- 2 salt
- 1/2 milk
- 1 water
- 1/4 sugar
- 1/2 fresh lemon juice
- 1 1/2 cornstarch
- 2 1/2 sugar
- 2 1/2 vanilla
- 1
- 6
- 1
- 4 -5
Instructions:
1. To make the cake:
2. Preheat oven to 325. Mix together flour, baking powder, and salt; set aside. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla and orange extract. Blend in 1/3 of the flour mixture then half of the orange juice/milk mixture. Blend in half of the remaining flour mixture, then the rest of the orange juice/milk mixture, and then finally the remaining flour mixture. Mix at medium speed until ingredients are thoroughly blended (about 1 or 2 minutes). Tint cake batter orange. Pour batter into two 8" round prepared cake pans. Bake for 35 to 40 minutes, or until a toothpick comes out clean when inserted in the center of the cake layer. Cool 15 minutes before turning out on to cooling racks.
3. To make the filling:
4. Combine sugar and cornstarch in a small sauce pan. Add remaining filling ingredients and mix well. Cook over medium heat stirring continuously until mixture comes to a boil. Boil for 1 minute. Pour filling into a container and chill in the refrigerator.
5. To make the icing:
6. Whip cream to soft peaks. Gradually whip in sugar. Mix in vanilla. Mix in orange juice concentrate to taste. Add orange food coloring.
7. To assemble the cake:
8. Split the two cake layers in half so you have four layers. Lay the first layer on a plate. Pipe a small border of the whipped cream on the layer at the edge. Fill the center of the cake layer with 1/3 of the orange filling. Repeat with the remaining layers. Starting at the bottom you should have cake, filling, cake, filling, cake, filling, cake. Ice the outside of the cake with the remaining orange flavor whipped cream. Chill cake in the refrigerator for several hours before serving.
9. Note:
10. I usually color the cake batter a medium orange, the filling a dark orange, and the whipped cream a pale orange.
Title: Pecan Butter & Caramel Birthday Cake
Ingredients:
- 1 milk
- 1 1/4 eggs
- 1/3 brown sugar
- 3 heavy cream
- 1 butter
- 1/2
- 2
- 1/4
Instructions:
1. As per package, beat cake mix with milk, oil and eggs.
2. Pour into 2 separate 8'' baking dish, bake as per directions on package.
3. For the caramel, melt together brown sugar, heavy cream and butter until sugar desolves and becomes creamy. Set aside.
4. With a spatula, spread half of vanilla icing on toop of bottom cake, drizzle half of caramel.
5. Place second cake on top and spread remaining icing, drizzle caramel on top and sprinkle with chopped chocolate covered caramel candies.