lumicero/recipes-ing2inst huggingface dataset:
Title: Butterfinger Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 Cool Whip
- 1 1/3 sweetened condensed milk
- 12 heavy cream
- 1 vanilla
- 2 sugar
- 1
- 1/4
Instructions:
1. Bake cake in a 13 x 9-inch cake pan as directed on box.
2. While cake is still warm, poke holes in cake and pour all the sweetened condensed milk into holes.
3. Pour caramel sauce over cake and let cool.
4. Spread Cool Whip over cake and sprinkle crushed Butterfingers over the top of cake.
5. Keep refrigerated.
6. Homemade whipped cream.
7. 1 can heavy cream.
8. Put in cold mixing bowl beat cream till peaks then add a dash of vanilla and some sugar to taste.
Title: Chocolate Cookie Sheet Cake
Ingredients:
- 1 oleo
- 4 water
- 1 sugar
- 2 flour
- 2 baking soda
- 1 ground cinnamon
- 2 buttermilk
- 1/2 eggs
- 2 vanilla
- 1 oleo
- 1/2 buttermilk
- 4 powdered sugar
- 6 vanilla
- 1 ground cinnamon
- 1
Instructions:
1. In a 3-quart saucepan, melt oleo, cocoa and water. Bring to a rapid boil, remove from fire and add sugar, flour, soda and cinnamon. Mix well and add buttermilk, eggs and vanilla. Batter will be thin. Pour into a 15x10x1 -inch pan.
2. Bake at 325F for 20-25 minutes.
3. FROSTING:
4. In same saucepan, bring to a boil oleo, cocoa and buttermilk. Remove from heat and add powdered sufarm, vanilla, and cinnamon. Mix well and add 1 cup nuts if desired. Spread over cake.
Title: Flourless Chocolate Cake
Ingredients:
- 1 unsalted butter
- 1/2 Kahlua
- 1/4 eggs
- 8 sugar
- 1/4 vanilla
- 1 salt
- 1/2 confectioners' sugar
Instructions:
1. Preheat oven to 325°F.
2. Using 1/2 tsp butter, grease a 9 inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring medium saucepan of water to boil.
3. Combine the chocolate, butter, and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes, reserve.
4. Meanwhile, combine eggs, vanilla, sugar and salt in a large bowl and whisk with an electric mixer until frothy and almost doubled in volume, about 5 - 10 minutes. Fold 1/3 of egg mixture into the chocolate mixture using a rubber spatula. Repeat this procedure 2 more times, until all of the egg mixture has been added into chocolate mixture.
5. Pour batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Bake until cake has risen slightly and edges are just beginning to set, about 40-45 minutes. Remove cake from roasting pan and cool on wire rack to room temperature Remove foil, cover and refrigerate overnight.
6. Remove cake from refrigerator about 30 minutes before serving. Garnish with confectioners sugar or cocoa immediately before serving.
Title: Strawberry Cobbler
Ingredients:
- 4 strawberries
- 1 lemon juice
- 3/4 sugar
- 3 sugar
- 1 cornstarch
- 2 buttermilk biscuit mix
- 3 butter
- 1/2 margarine
- 1 milk
- 1/2 vanilla
- 1/8 sugar
- ground cardamom
Instructions:
1. Set the oven to 400°F.
2. Combine strawberries, lemon juice, sugar and corn starch in saucepan. Heat and stir until boiling and thickened.
3. Pour into an 8" square baking dish.
4. Combine next 5 ingredients for dumpling batter, and drop by tablespoons onto strawberry mixture.
5. Combine sugar and cardamom and sprinkle over top.
6. Bake at given temperature about 25 minutes, or until dumplings are done.
Title: Mochaccino, Low Fat
Ingredients:
- 1 unflavored gelatin
- 1 fat-free evaporated milk
- 1 brewed coffee
- 1/2 sugar
- 1/3 Splenda granular
- 3 cocoa powder
- Cool Whip
- cinnamon stick
Instructions:
1. Sprinkle gelatine over milk in blender container; let stand 1 minute.
2. Add hot coffee; cover and blend on medium speed 2 minutes or until gelatine is completely dissolved.
3. Add remaining ingredients; cover.
4. Blend on high speed 2 minutes.
5. Poup evenly into 5 mugs or dessert glasses.
6. Chill 4 hours or until firm.
7. Store leftover desserts in refrigerator.
8. Garnish with thawed Cool Whip, cinnamon sticks and sprinkling of additional cocoa powder if desired.
Title: Passover English Trifle
Ingredients:
- 1 sherry wine
- 2 strawberries
- 2 bananas
- 2 pineapple chunks
- 2 oranges
- 4 kiwi fruits
- 1 3/4 sugar
- 1 1/4 orange zest
- 2 salt
- 12 sugar
- 1/2 potato starch
- 2 orange zest
- 1/3
- 4 1/2
- 4
- 1
Instructions:
1. For the ANGEL FOOD CAKE:.
2. Combine 3/4 c sugar, matzo cake meal & orange zest in bowl.
3. Beat egg whites and salt in large mixer bowl until soft peaks form. Gradually add remaining 1 cup sugar, 1/4 cup at a time, alternating with orange juice. Beat well after each addition. Continue beating until stiff peaks form.
4. Fold in matzo meal mixture, 1/4 at a time.
5. Use 15 under-and-over strokes for each addition, slightly turning the bowl after each stroke. Fold an additional 10 strokes.
6. Pour batter into ungreased 10 inch tube pan.
7. Bake at 325 degrees 50 minutes to an hour, or until cake springs back to touch.
8. Remove from oven, immediately invert pan & cool.
9. For the ORANGE PUDDING:.
10. Combine sugar & potato starch in medium saucepan. Slowly pour in orange juice, stirring with whisk if necessary, to prevent lumps from forming. Add zest.
11. Cook over low heat, stirring constantly until mixture is smooth and thickened, about 20 minutes.
12. Cover & chill before using.
13. Can be made a day ahead.
14. PUT IT ALL TOGETHER:.
15. Cut cake in 1-inch fingers.
16. Let stand uncovered for a few hours to slightly dry out. (Trifle is usually made with stale cake.)
17. Arrange cake fingers around bottom and sides of deep glass bowl or trifle dish.
18. Sprinkle with 1/3 cup Sherry.
19. Arrange about 1/2 the sliced fruit on and around cake fingers.
20. Pour over 1/2 of pudding.
21. Add another layer of cake fingers.
22. Sprinkle with more sherry.
23. Pour over remaining pudding.
24. Cover and refrigerate until fully chilled and ready to serve.
25. To serve, heap remaining fruit on top of trifle and serve at once.
Title: Green Tomato Cake
Ingredients:
- 1/2 butter
- 2 eggs
- 1/2 raisins
- 1 ground nutmeg
- 1/4 salt
- 4 chopped tomatoes
- 2 white sugar
- 2 all-purpose flour
- 1 ground cinnamon
- 1 baking soda
- 1/2 walnuts
- 1 salt
Instructions:
1. Wash and dice the green tomatoes (do not peel the tomatoes). Sprinkle the tomatoes with the 1 T salt. Let stand for 10 minutes. Place in a colander and rinse with cold water and drain.
2. Preheat oven to 350°F; butter and flour a 9 x 13 pan.
3. Cream the butter and sugar. Add the eggs and beat until light and fluffy.
4. Sift together the flour, cinnamon, nutmeg, soda, and salt. Add the raisins and nuts to dry mixture; add to cream mixture. Dough will be very stiff; mix well.
5. Add drain tomatoes and mix well. Pour into pan.
6. Bake for 40 to 50 minutes or until a toothpick inserted into cake comes out clean.
7. Dust with confectioners’ sugar and frost with your favorite caramel or cream cheese frosting.
Title: Maple Apple Crunch
Ingredients:
- 4 apples
- 2 fresh lemon juice
- 1 ground cinnamon
- 1/2 raisins
- 1/4 maple syrup
- 1 rolled oats
- 1/3 flour
- 1/2 canola oil
- 2 maple syrup
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F
2. In a bowl, combine apple slices, lemon juice, cinnamon, raisins and syrup.
3. In another bowl, combine oats, flour, almonds, oil, syrup and extract.
4. Spray a 9x13-inch baking dish with canola oil cooking spray and add apple mixture.
5. Cover pan with foil and bake 30-40 minutes, until apples are softened.
6. Sprinkle with topping.
7. Bake uncovered another 20-30 minutes until crisp. Serve warm.
Title: Jelly Thumbprint Cookies
Ingredients:
- 1 butter
- 2 eggs
- 1/2 vanilla
- 1/2 brown sugar
- 2 flour
- 1 baking soda
- 1/2 salt
- 2 walnuts
Instructions:
1. Cream butter and sugar. Add vanilla.
2. Beat in egg yolks.
3. Sift together flour, soda and salt and add to sugar mixture.
4. Form into balls the size of a walnut, dip in slightly-beaten egg whites, and roll in chopped nuts.
5. Place on a greased cookie sheet and press down slightly in the center with your thumb.
6. Bake at 350 degrees for 8 minutes.
7. Remove from oven and press down in center again.
8. Bake another 10 minutes.
9. Cool.
10. Just before serving, put a dab of jelly in the center of each cookie.
Title: Cream Cheese Bundt Cake
Ingredients:
- 1 butter
- 1 1/2 sugar
- 6 eggs
- 1 cream cheese
- 2 flour
- 1/2 vanilla
- 4 baking powder
Instructions:
1. Spray Bundt pan (10") with Bakers Joy cooking spray.
2. In large mixing bowl, beat together butter and sugar. Add the egg yolks one at a time so they are mixed well. Add the vanilla, baking powder and then the flour alternating with the cheese until all combined.
3. Separately, beat the egg whites until they are stiff & slowly add to the above mix.
4. Bake at 350 degrees for 40 minutes. Remove from pan after 10 minutes.
5. Frost (when completely cool) with Buttercream frosting from Recipe #299827.
Title: Chocolate Ecstasy
Ingredients:
- 1 instant chocolate pudding mix
- 1 milk
- 2 Cool Whip
- 16
- 1
Instructions:
1. Mix pudding mix with milk and put half in the bottom of your serving dish.
2. Tear half of cake into bite size pieces and push into pudding layer.
3. Drizzle chocolate syrup over cake pieces.
4. Repeat layers once.
5. Top with cool whip and garnish with a drizzle of chocolate syrup.
6. Refrigerate until serving.
Title: Sunshine Salad
Ingredients:
- 2 water
- 4 crushed pineapple
- 1 bananas
- 3 lemon juice
- 2 miniature marshmallows
- 1/2 sugar
- 1 cornstarch
- 1 egg
- 8 cream cheese
- Cool Whip
- flaked coconut
Instructions:
1. Drain pineapple, reserving juice; set aside.
2. Dissolve Jello in 2 c hot water.
3. Add 2 c cold water.
4. Pour into 9 x 13 inch pan.
5. When almost congealed, add one can of drained crushed pineapple.
6. Add sliced bananas and miniature marshmallows; chill.
7. In small saucepan, cook pineapple juice with 1/2 c sugar, 1 T cornstarch, and well-beaten egg.
8. Cook until thick enough to spread; cool.
9. Then add cream cheese and whip together.
10. Spread on congealed Jello.
11. Top with Cool Whip.
12. Sprinkled with flaked coconut if desired.
Title: Bourtaka Muhallabieh (Orange Custard With Caramel)
Ingredients:
- 8 caster sugar
- 4 salt
- 1 milk
- 800 vanilla essence
- 6 oranges
- 1/2 orange zest
- 225 granulated sugar
- 2 hot water
Instructions:
1. Beat the eggs and sugar lightly in the top of a double boiler, add the salt and heated milk, while stirring continuously.
2. Place the pan over hot water and stir until the custard thickens.
3. Remove the pan from the heat and place it over cold water to cool the custard.
4. Flavour the custard with vanilla.
5. Arrange the orange slices in a shallow glass dish and when the custard is cold pour it over the orange slices.
6. In a heavy-based pan, heat the sugar until it has melted but not browned and then slowly add the hot water and orange zest; stir and cook for 1 minute, then pour over the top of the custard.
Title: Rhubarb Dessert
Ingredients:
- 2 flour
- 1/2 sugar
- 1 butter
- 2 sugar
- 3 eggs
- 5 rhubarb
- 7 flour
- 1 vanilla
- 1 cream cheese
- 8 sugar
- 1/2
- 1
Instructions:
1. Mix together crust ingredients. (First 3) Press down into 9x13 pan. Bake at 350 for 10 minutes.
2. Mix together filling ingredients( next 6) and pour over crust.
3. Bake 40-45 minutes.
4. Blend together cream cheese and sugar untill smooth. Add 1 cup of whipped cream and spread over top.
5. Put topping on right from the oven.
Title: Chantilly Cream (Creme Chantilly)
Ingredients:
- 1 heavy whipping cream
- 2 powdered sugar
- 1/2 real vanilla extract
Instructions:
1. Combine all ingredients.
2. Using a hand whisk (balloon whisk) or electric whisk, beat the cream in a stainless steel or glass or china bowl (not plastic- doesn't seem to whip as well).
3. It is whipped properly when it is still soft and billowy but holds its shape when the whisk is withdrawn.
4. Once the cream is whipped, cover and store in the fridge.
5. If it separates slightly, just rewhip to restore its thickness.
Title: Chocolate, Pistachio, Almond Cake (Rich and Easy)
Ingredients:
- 1 instant pistachio pudding mix
- 1 water
- 3/4 eggs
- 1/2 powdered sugar
- 1/8 pistachios
- 4
- 1/4
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degree.
2. Grease and flour a bundt pan.
3. Combine first 6 ingredients in a mixing bowl and beat on medium speed for 3 minutes.
4. Pour into prepared pan and bake for 40 to 50 minutes until toothpick comes out clean.
5. Cool at room temperature for 15 minutes.
6. Invert onto rack and brush 1/4 cup almond liqueur over cooled cake.
7. Let sit for 1 hour.
8. Meanwhile mix powdered sugar with enough almond liqueur to make a nice glaze.
9. Adding more or less sugar.
10. Pour on cooled cake and garnish by pressing in almond slices and serve.
Title: Fancy Cookies With Aged Cheddar and Fruit
Ingredients:
- 3/4 unsalted butter
- 1/2 sugar
- 1 egg
- 2 milk
- 1/4 vanilla
- 1 1/2 flour
- 1/2 aged cheddar cheese
- 1/4 hazelnuts
- 3
Instructions:
1. Cream together butter and sugar.
2. Gradually beat in egg, milk and vanilla. Beat in flour, cheese, fruit and nuts until smooth.
3. Shape dough into a roll, wrap with plastic and refrigerate for at least 30 minutes.
4. Preheat oven to 375°F.
5. Cut roll into slices 1/4 inch thick. Cover cookie sheet with parchment paper, place slices on cookie sheet and bake 8 - 12 minutes or until golden.
6. Cool on rack.
7. Variation 1: for fancy shaped cookies, on a floured surface, roll out chilled dough 1/4 inch thick and use your choice of cookie cutters
8. Variation 2: instead of Aged Canadian Cheddar use Aged Gouda or Miranda.
9. Note: it suggests that it can make for a good ice cream sandwich or with fresh fruit and sherbet.
Title: Microwave Mochi
Ingredients:
- 1 water
- 1 sugar
- 1 vanilla
- 1/2
- 2
Instructions:
1. Mix together all ingredients except kinako using an electric mixer.
2. Mix only until batter is smooth, do not over mix.
3. Spray pan with non-stick vegetable oil spray or oil lightly with vegetable oil.
4. Pour batter into the pan & cover with plastic wrap.
5. Microwave on high for 5 minutes; if your microwave does not rotate, turn pan after 2 minutes.
6. Carefully remove the plastic wrap, allowing the steam to escape away from you.
7. Cool.
8. Cut into 12 pieces using a plastic knife.
9. Place some kinako on some plastic wrap and roll mochi in it.
10. Note: cooking time may have to be adjusted, depending on your microwave.
11. Mochi is done when center is firm.
Title: Apple and Orange Muffins
Ingredients:
- 250 flour
- 11 instant yeast
- 1/2 baking soda
- 250 orange
- 1 apples
- 125 egg
- 1 demerara sugar
- 250 vanilla essence
- 80 plain yogurt
- 1/2 olive oil
- orange, juice of
Instructions:
1. In a bowl, mix the flour with the instant yeast powder, baking soda, orange zest and apple pieces.
2. In another bowl whisk the egg, and add sugar, vanilla essence, yogurt and olive oil. Dilute with the juice of half an orange.
3. Add egg mixture to dry ingredients and apple pieces and stir just until moistened. Batter should be lumpy.
4. Spoon batter into greased or lined muffin cups, filling just below the top. Bake in the oven at 180°C for about 30 minutes or until lightly golden.
5. Cool muffins on wire rack for about 5 minutes, then remove from the pan.
Title: Fifield's Blackberry Cobbler
Ingredients:
- 4 fresh blackberries
- 1/4 Grand Marnier
- 1/4 granulated sugar
- 2 all-purpose flour
- 1/2 all-purpose flour
- 1 unsalted butter
- 1/4 unsalted butter
- 1 light brown sugar
- 1/2 ground cinnamon
- 1/2 rolled oats
- 4 vanilla ice cream
Instructions:
1. Preheat the oven to 350ºF.
2. In a large mixing bowl, combine the blackberries, Grand Marnier, granulated sugar, and 2 tablespoons of the flour. Toss to mix and let sit for 15 minutes.
3. Grease four 8-ounce ramekins with 1 teaspoon of the butter.
4. Divide the berry mixture equally among the ramekins.
5. In a small mixing bowl, cream the remaining stick of butter with the brown sugar until smooth.
6. Add the cinnamon, the remaining 1/2 cup flour, and the oats. Mix well.
7. Spread the oat mixture evenly over the berries.
8. Put the ramekins on a baking sheet and bake until lightly golden, about 30 minutes. Remove from the oven and let cool slightly.
9. Top each cobbler with a scoop of ice cream, if you wish, to serve.
Title: Apple Cream Cheese Dessert
Ingredients:
- 3/4 graham cracker crumbs
- 2 sugar
- 2 butter
- 1 cream cheese
- 1 sweetened condensed milk
- 1/3 lemon juice
- 1 vanilla extract
- 1
Instructions:
1. In a bowl, combine the cracker crumbs, sugar and butter. Divide among eight dessert dishes, about 4 rounded teaspoonfuls in each.
2. In a small mixing bowl, beat cream cheese until smooth. Gradually add milk until blended. Beat in lemon juice and vanilla. Spoon 1/4 cup into each dish.
3. Top with pie filling, about 1/4 cup in each.
Title: Mom's Chocolate Cake
Ingredients:
- 1 3/4 flour
- 1 1/2 sugar
- 1/2 salt
- 1 baking soda
- 1 cinnamon
- 1 baking powder
- 1/4 margarine
- 1/2 coffee
- 1/2 eggs
- 2/3 vanilla
- 2 margarine
- 1 powdered sugar
- 1/2 vanilla
- 1 coffee
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Sift together flour, sugar, cocoa, salt, baking soda, cinnamon, and baking soda in a large bowl.
3. Add 1 stick of margarine, 1/2 c of coffee, and 1/3 c of sour milk to the sifted ingredients.
4. Stir by hand until mixed.
5. Add another 1/3 c of sour milk, 2 eggs, and 1 t of vanilla.
6. Beat 3 or 4 minutes with mixer.
7. Pour into lightly greased 9x13-inch baking pan.
8. Bake 20-25 minutes or until a toothpick comes out clean.
9. After cake cools mix together ingredients for the chocolate frosting.
10. In a large mixing bowl, add the stick of margarine and powdered sugar together and add vanilla, cocoa and coffee to taste.
11. Spread frosting on top of cooled cake.
Title: One Bowl Pineapple Cake
Ingredients:
- 2 sugar
- 2 flour
- 2 eggs
- 2 baking soda
- 1 vanilla
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Grease and flour a 9x13 size pan.
3. Put all the ingredients into one large mixing bowl.
4. Mix well.
5. Pour into the prepared pan.
6. Bake for 30 to 40 minutes, or until done.
Title: Cinnamon Dessert Sauce
Ingredients:
- 1 sugar
- 1 1/2 flour
- 1/8 salt
- 1 1/2 boiling water
- 2 butter
- 1 cinnamon
Instructions:
1. Combine sugar, flour and salt.
2. Add boiling water gradually, stirring constantly.
3. Add butter and cook for five minutes, stirring occasionally, until thickened.
4. Remove from heat and stir in cinnamon.
Title: Moist Lemon Cake
Ingredients:
- 2 1/2 flour
- 1 1/2 sugar
- 3 eggs
- 3 baking powder
- 1 lemon juice
- 1 confectioners' sugar
- 3
- 1
Instructions:
1. CAKE: Preheat oven to 350 degrees F. Generously grease and flour a Bundt pan. In a Mixmaster, mix all the ingredients on low until blended. Then beat for three minutes on medium speed. Pour batter into Bundt pan. Tilt pan and swirl batter around the outside rim about one inch above the batter. This helps the cake bake higher and flatter. Bake at 350 degrees F just until cake tester comes out clean (appx 60 minutes). Be careful not to overbake.
2. GLAZE: Combine juice and sugar and mix well with a wire whisk or fork. I mix it in a large glass measuring cup that has a spout. It makes the next step easier. While the cake is still in the pan and hot, poke deep (not to the bottom) holes into the cake with the handle of a wooden spoon or anything that is round and about 1/3- inch in diameter. Make the holes starting about 1- inch from the edge and about 1- inch apart. Make about three rows of holes that zig zag so they are not in straight lines. Pour about 1 scant cup of the glaze SLOWLY into the holes and over the cake. Let the cake sit for about 15 minutes. Invert the cake onto a cake plate and tap the top and sides, or shake gently to loosen. Let it sit for a few minutes and the cake should easily release. Drizzle the rest of the glaze on top.
Title: Easy Banana Pudding
Ingredients:
- 2 vanilla pudding mix
- 4 banana instant pudding
- 1 milk
- 2 bananas
Instructions:
1. Mix the pudding with the milk as directed on the package.
2. Refrigerate for an hour or until soft set.
3. In a large serving bowl first spoon 1 cup of the pudding into the bottom.
4. Next slice 1/2 a banana over pudding mix.
5. Then place Vanilla wafers over puddings.
6. Repeat layers 3 times.
7. on very top instead of whole wafers crush the remaining wafers and sprinkle on top Refrigerate a few hours before serving.
Title: 123 Chocolate Pinwheel Pudding
Ingredients:
- 6 chocolate milk
- 3 eggs
- 3
Instructions:
1. Heat oven to 350*F.
2. Lightly coat six 8-oz.
3. ramekins with nostick spray.
4. Place in a large baking pan.
5. Place bottoms of rolls in ramekins.
6. Whisk milk and eggs to blend.
7. Pour half over roll bottoms.
8. Add roll tops; pour on remaining mixture.
9. Place ramekins in a shallow baking pan.
10. Add boiling water to pan to come halfway up sides of ramekins.
11. Bake 35 minutes or until a knife inserted near centers comes out clean.
12. Remove ramekins to a wire rack; cool to room temperature.
13. Serve or refrigerate up to 2 days.
14. Enjoy!
Title: Green Tea Cakes
Ingredients:
- 4 eggs
- 1 sugar
- 1/2 cake flour
- 1/3 cornstarch
- 2 cream of tartar
- 2 confectioners' sugar
- 1/8 almond paste
- 6 heavy cream
- 1
- 4
Instructions:
1. Preheat oven to 450 degrees Farenheit.
2. Prepare an 11 x 7" pan by greasing and lining with greased and floured wax paper.
3. With an electric mixer, beat 2 whole eggs, 3 egg yolks, and 7 tablespoons sugar together until thick and tripled in volume, about 5 minutes.
4. Sift together flour, cornstarch, and 1 tablespoon green tea.
5. Sift mixture onto beaten eggs and fold until combined.
6. Beat remaining egg whites with cream of tartar until soft peaks form.
7. Beat in remaining 1 tablespoon sugar until stiff.
8. Fold into batter.
9. Spread batter in a shallow 11 x 7" pan that has been greased and lined with greased and floured wax paper.
10. Bake until lightly browned and springy to touch.
11. Loosen edges of cake.
12. Sprinkle with confectioners' sugar, then cover with a kitchen towel and invert onto a flat surface.
13. Let cool.
14. Using a biscuit cutter or other decorative cutter, cut out 24 pieces of cake.
15. Knead almond paste with 1 teaspoon green tea.
16. Roll out thinly between sheets of plastic wrap.
17. Using a small cookie cutter, cut out 12 decorative shapes.
18. Gradually whisk heavy cream into superfine sugar and remaining 2 teaspoons green tea, then beat until not quite stiff.
19. To assemble cakes, sandwich two cake layers with about 1/4" green tea whipped cream.
20. Frost top and sides with whipped cream and decorate with almond paste cutouts.
21. Chill until serving.
Title: Double Chocolate Cookies- Grandma's Kitchen Keepsake Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 dark brown sugar
- 1/2 granulated sugar
- 1 vanilla extract
- 1/2 salt
- 1/3 egg
- 1 baking soda
- 1/2 all-purpose flour
- 1 white chocolate
- 2
Instructions:
1. Combine butter, dark brown sugar, granulated sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer set at high speed until light and fluffy.
2. Add the cocoa, egg and baking soda to creamed mixture. Beat until blended. Stir in the flour and chocolate chips.
3. Chill the cookie dough, covered, for 4 to 10 hours.
4. Preheat the oven to 325°F Grease baking sheets.
5. Shape heaping tablespoonfuls into balls. Arrange several inches apart on greased baking sheets, allowing 6 cookies per sheet.
6. Bake for 12 minutes for a slightly chewy cookie or 14 minutes for a crisper cookie. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Store in airtight containers.