lumicero/recipes-ing2inst huggingface dataset:
Title: Grace's guava cake
Ingredients:
- 1/2 butter
- 4 palm sugar
- 1 brown sugar
- 2 eggs
- 1 guava
- 1 flour
- 2 baking powder
- 1 guava
- 1 powdered sugar
- 2 guava juice
- 3 lime, juice of
- 1/2 peanuts
- 1 coconut
Instructions:
1. Grease baking pan and preheat oven 180 C or 350 degrees F.
2. Cream butter, sugar, and almond essence.
3. Add eggs, one by one, followed by the guava pulp.
4. Add the flour/baking powder mixture, little by little.
5. When it's all in, beat on high speed for approximately a minute.
6. Clean mixer.
7. Fold in shredded guava using a spatula.
8. Bake 45-55 minutes.
9. Decorate when cool.
10. To make topping, combine powdered sugar, almond extract, guava juice, and lime juicetill smooth.
11. Glaze over cooled cake, then top with peanuts and coconut.
Title: Sublime Spice Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 water
- 1/2 sour cream
- 1/2 vanilla extract
- 1 butter
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a bundt pan, I use Bakers Joy spray.
3. In a large bowl, combine cake mix, pudding mix, 4 eggs, vegetable oil, water, sour cream and vanilla extract.
4. Beat on low speed to moisten, scraping down sides 2 or 3 times.
5. Then beat on medium speed for 2 minutes.
6. Stir in cinnamon chips.
7. Pour into prepared pan.
8. Bake@ 350 degrees for 50-60 minutes or until a toothpick comes out clean.
9. Let stand in pan for 20 minutes then invert cake onto plate.
10. CHOCOLATE GLAZE: Melt semi sweet morsels and butter in small saucepan over low heat until melted, stir often.
11. Remove from heat and pour cake.
Title: Rice Pudding (From Raw Rice)
Ingredients:
- 6 milk
- 1/2 rice
- 1/2 sugar
- 2 margarine
- 1/2 raisins
- 1 vanilla
Instructions:
1. Over medium heat, cook the milk, rice, sugar and margarine until it boils.
2. Simmer 35-45 minutes, covered. Stir occasionally.
3. Remove from heat (should be soupy). Add vanilla and raisins.
4. Cover and cool. Sprinkle with cinnamon to serve.
5. Variation: stir in semi-sweet chocolate chips for chocolate rice pudding.
Title: Easy Peanut Butter Graham Balls
Ingredients:
- 1 1/2 peanut butter
- 1 butter
- 4 margarine
- 1 1/3 confectioners' sugar
- 2 graham cracker crumbs
- 2 Crisco shortening
Instructions:
1. In a bowl combine the peanut butter with confectioners sugar and graham crumbs until well combined.
2. Add in the melted butter and mix thoroughly until combined (I find that using my hands for mixing works better than a spoon, if the mixture is not holding together add in a little more melted butter).
3. Using hands shape into small balls (about 1-inch).
4. Place the balls on a plate and refrigerate until completely cold (about 2 hours).
5. After the balls have chilled I like to re-roll them again to make a perfect shaped ball but that is optional.
6. In the microwave melt the chocolate with the shortening until smooth, removing once and stirring.
7. Dip the COLD balls into the chocolate mixture to coat.
8. Place on a baking sheet lined with parchment or waxed paper to set.
Title: Apple Brandy Spice Cake
Ingredients:
- 1 dark brown sugar
- 1/3 cream cheese
- 1/4 vanilla
- 1 eggs
- 2 all-purpose flour
- 1 1/2 baking soda
- 1 cinnamon
- 1 salt
- 1/2 clove
- 1/2 nutmeg
- 1/2 buttermilk
- 1 apple
- 1 brandy
- 2
Instructions:
1. Set oven to 350 degrees.
2. Grease an 8-inch square baking pan.
3. In a large bowl, mix together brown sugar, cream cheese, oil and vanilla; beat with an electric mixer at medium speed until well blended (about 3 minutes).
4. Add in the eggs, beat well.
5. Sift the flour with all dry ingredients (up to and including nutmeg) stir with a whisk to combine well.
6. Add the flour mixture and the buttermilk alternately to the sugar mixture, beginning and ending with the flour mixture; beat well after each addition.
7. Stir in the apples and brandy (if using).
8. Spoon the mixture into a prepared baking dish.
9. Bake for 30 minutes, or until the cake tests done.
10. Cool completely on a wire rack.
11. Sprinkle with powdered sugar if desired before serving.
Title: Peanut Butter Ice Cream Pudding
Ingredients:
- 8 graham crackers
- 3 butter
- 1/3 peanut butter
- 2/3 confectioners' sugar
- 1/2 vanilla ice cream
- 2/3 milk
- 1 instant vanilla pudding
- 1 1/2 Cool Whip
Instructions:
1. Combine graham cracker crumbs and butter and press into 9 x 13 pan.
2. Mix peanut butter and confectioner's sugar until crumbly.
3. Reserve 1/8 cup of peanut butter mixture for topping, then spread the remainder on top of graham cracker crust.
4. Beat ice cream, milk and pudding mix until creamy and pour on top of peanut butter mixture.
5. Top with Cool Whip and reserved crumbs.
6. Refrigerate several hours before serving.
Title: Cheesecake-Stuffed Dark Chocolate Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 3 milk
- 1 1/4 canola oil
- 1 vanilla extract
- 1
- 1 1/2
- 1
- 3
- 1
Instructions:
1. Grease 2 (9") round cake pans, and dust with cocoa.
2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; then beat at medium speed 2 minutes.
3. Fold in chopped milk chocolate bars.
4. Pour batter into prepared pans. Bake at 350° for 32 minutes or until cake springs back when lightly touched.
5. Cool cake in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Wrap and chill cake layers at least 1 hour or up to 24 hours.
6. Using a serrated knife or unflavored dental floss, slice cake layers in half horizontally to make 4 layers.
7. Place 1 layer, cut side down, on a cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-fourth of chopped cheesecake bites.
8. Repeat procedure with remaining 3 layers.
9. Note: gently press down the middle of each layer a little bit while stacking, so the cake doesn't have too much of a dome at the end.
10. Frost sides and top of cake with remaining frosting.
11. Heat the caramel sauce so it pours easily, and drizzle the desired amount of caramel sauce over cake, letting it drip down sides.
12. Chill until ready to serve.
13. Decorate cake with rolled wafer cookies.
14. Store in refrigerator.
Title: Rustic Canyon's Cranberry Orange Cornmeal Cake
Ingredients:
- 2 flour
- 1 cornmeal
- 1 baking powder
- 1/2 baking soda
- 3 eggs
- 1/4 maple syrup
- 1/4 vanilla
- 2 butter
- 1 1/2 butter
- 3/4 sugar
- 2 sugar
- 1 1/2 salt
- 2 orange, zest of
- 2 1/4 ricotta cheese
- 1 cranberries
- 2
- 2 1/2
Instructions:
1. Heat the oven to 375°F Grease a 9-inch round by 3-inch tall cake pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder and baking soda. In a separate medium bowl, whisk together the eggs, maple syrup, oil and vanilla. Set aside.
3. In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, cream together the butter, 1 1/2 cups sugar, salt and zest. Mix just until thoroughly combined; do not overmix.
4. With the mixer running, slowly incorporate the egg mixture into the butter just until combined. With the mixer on low speed, add one-half of the flour mixture to the batter and quickly mix for 5 seconds. Turn off the mixer and add the rest of the flour, the ricotta and one-half of the cranberries. Mix the remaining ingredients into the batter over low speed just until combined, being careful not to overmix.
5. Gently pour the batter into the cake pan and smooth the top. Scatter the remaining cranberries over the top of the cake, and sprinkle with the remaining 2 tablespoons sugar.
6. Bake the cake until a toothpick inserted comes out clean, about 1 hour to 1 hour and 15 minutes. Place a loose piece of foil over the top of the cake if it starts to darken. Cool the cake on a wire rack before removing it from the pan.
Title: Bailey's Mousse
Ingredients:
- 60 sugar
- 4 Baileys Irish Cream
- 1 water
- 1/2
- 3
- 1
Instructions:
1. set aside 1 tsp of the sugar, dissolve the remaining sugar with the water on medium heat, until the sugar becomes liquid (about 1 min.), don't let it carmelize.
2. beat the egg white and mix in the sugar/water mixture until stiffened.
3. put the yolks, 1 tstp of the sugar, and the baileys in a heat-proof bowl. place the bowl in boiling water (about 5 min.) until it thickens.
4. mix in the egg whites.
5. divide into 6 serving glasses or dishes and cool.
6. if you'd like, top with fat-free whipped cream! the original recipe called for making cream, but i haven't found fat-free whipped cream here yet.
Title: Orange Cake
Ingredients:
- 1 1% low-fat milk
- 1/2 mandarin oranges in light syrup
- 2 powdered sugar
- 1
- 1/4
- 15
- 1/2
- 1
Instructions:
1. Combine cake mix, 1/2 cup orange juice, eggs, and milk in large bowl. Beat with mixer for 2 minutes, until light and fluffy.
2. Gently. fold in orange segments. Pour batter into 8-1/2 X 14-inch greased pan. Bake 45 minutes at 350, or until toothpick inserted in center comes out clean. Cool cake.
3. Combine sugar, orange peel, and remaining 2 tablespoons orange juice in small bowl. Stir until smooth. Drizzle over cake. Allow glaze to set about 5 minutes.
Title: Chocolate Roulade With Griottines
Ingredients:
- 90 sugar
- 90 plain flour
- 50 cocoa powder
- 40 caster sugar
- 5 vanilla extract
- 200 sour cherries
- 60
- 3
- 150
Instructions:
1. Whisk egg white and gently add sugar. Add egg yolk and mix.
2. Sieve flour and fold in with cocoa powder.
3. Line a baking tray with greaseproof paper and spread on mixture.
4. Pre-heat oven to 200C and bake for approx 12 minutes Top should be dry.
5. Whisk whipping cream and spread onto cold sponge after removing greaseproof paper.
6. Add Griottines and roll sponge.
7. Present on a plate topped with Griottines.
Title: Apple Cranberry Cobbler With Spiced Whipped Cream
Ingredients:
- 8 granny smith apples
- 10 fresh cranberries
- 4 frozen cranberries
- 1/2 salted butter
- 2 sugar
- 2 rolled oats
- 1/2 whole wheat flour
- 1 double-acting baking powder
- 2 vanilla extract
- 1/4 cinnamon
- 1/8 allspice
- 1/3 nutmeg
- 1/2 sea salt
- 1 maple syrup
- 3/4 reduced-fat milk
- 1 heavy whipping cream
- 2 cinnamon
- vanilla
- sugar
Instructions:
1. Preheat oven to 375 degrees.
2. Prepare apples. Thaw & drain frozen cranberries or wash and pat dry fresh berries. Toss cranberries and apples together into a 10x13" glass baking dish.
3. In mixing bowl, use hands to blend butter, sugar, oats, flour, baking powder, spices, vanilla extract and sea salt; will resemble a coarse meal.
4. Stir in milk and maple syrup.
5. Drop cobbler mixture by spoonfuls onto apple/cranberry mixture and pat down lightly.
6. Sprinkle with sugar, if desired.
7. Bake 45-60 minutes, until apples are soft and topping is golden.
8. Whip cream with cinnamon, vanilla, and sugar until stiff.
9. Serve on warm cobbler.
Title: Never Failed Eggless Chocolate Cake
Ingredients:
- 125 butter
- 15 vinegar
- 500 water
- 10 vanilla essence
- 750 self-raising flour
- 5 salt
- 5 bicarbonate of soda
- 80 cocoa powder
- 500 sugar
- 60 butter
- 30 milk
- 2 vanilla essence
- 20 cocoa powder
- 375 icing sugar
Instructions:
1. Melt butter, remove from heat and add vinegar, water and essence.
2. Sift dry ingredients together.
3. Add to melted butter mixture and whisk slightly until smooth.
4. Spoon cake mixture into a greased and lined 23 cm springform cake tin.
5. Bake in a preheated oven at 180 °C for 50 - 60 minutes.
6. Leave in tin a few minutes before turning out on cooling rack.
7. Icing: Heat butter and milk.
8. Remove from heat and add essence, cocoa and icing sugar.
9. Whisk until smooth and pour over cooled cake.
Title: Delicious Fruit Whip
Ingredients:
- 3 apples
- 8 Cool Whip
- 1 pudding
- 1 strawberry
- 20 crushed pineapple
Instructions:
1. Peel, core and chop apples & place in large bowl.
2. Clean strawberries, remove stems and cut in pieces about the same size as apple pieces and add to bowl with apples.
3. Add crushed pineapple (do not drain) and pudding (dry) to bowl. Mix together.
4. Fold in whipped topping.
5. Refrigerate at least an hour. Serve.
Title: Romany Chocolate Cream Pie
Ingredients:
- 150 marshmallows
- 250 milk
- 200 butter
- 200
- 75
- 250
- 1/4
Instructions:
1. Combine marshmallows and milk in a saucepan, over medium heat.
2. Stir until marshmallows have melted.
3. Add chocolate bar and stir until melted, and mixture is smooth.
4. Take off heat, and allow to cool.
5. Crush the biscuits finely.
6. Melt the butter.(I use the microwave).
7. Stir the melted butter into the biscuit crumbs.
8. Press into a greased 9 inch pie-dish, or (I prefer) into a springform pan (with a loose bottom.).
9. (This makes for a better presentation when you serve it).
10. Chill the crust for 20 minutes in the fridge.
11. Whip the cream until peaks form, and fold into cooled chocolate mixture.
12. Pour into the prepared crust.
13. Chill overnight in fridge.
14. Next day, crumble/grate chocolate on top, loosen the pie from the springform pan (if using), and chill again, until ready to serve.
Title: Applesauce Cake
Ingredients:
- 2 1/2 margarine
- 6 sugar
- 6 eggs
- 2 vanilla
- 10 flour
- 4 baking powder
- 2 salt
- 6 water
- 3 applesauce
- 2 cinnamon
Instructions:
1. Place margarine, sugar, cinnamon and applesauce in a large mixing bowl.
2. Cream on medium speed until smooth and free of lumps.
3. Sift together flour, salt, and baking powder.
4. Add eggs and vanilla to creamed mixture, Gradually add sifted dry ingredients, and water.
5. Pour mixture into well sprayed baking pans.
6. Bake at 350 degrees for 35 minutes or until knife comes out clean.
Title: Scalloped Pineapple
Ingredients:
- 1 margarine
- 2 butter
- 4 sugar
- 1/2 eggs
- 2 milk
- 1 crushed pineapple
- 1 pineapple tidbits
Instructions:
1. Cream the butter, sugar and eggs together.
2. Next add the milk and pineapple.
3. Put into 9x13" pan and slowly add bread cubes - more or less can be added based on the consistency you want the dish (the pineapple has a lot of juice).
4. Bake in a 9x13” pan or corning ware skillet at 350 for ½ hour covered and ½ hour uncovered. One suggestion is to put foil underneath the rack as the dish will most likely bubble over a little while cooking.
Title: Sticky Orange Sponge Cake
Ingredients:
- 4 oranges
- 6 golden syrup
- 7 butter
- 7 brown sugar
- 7 self-raising flour
- 1 baking powder
- 4 eggs
- 4
Instructions:
1. Heat the oven to 350 degrees F and grease a 10" or 11" cake tin.
2. Finely grate the zest from two of the oranges into a large bowl.
3. Cut the peel and pith from all of the oranges with a serrated knife, and slice quite thickly.
4. Drizzle the golden syrup on the bottom of the cake tin.
5. Arrange the best orange slices on top of the syrup and finely chop any that don't fit.
6. Put all of the remaining ingredients into the bowl with the orange zest and chopped orange.
7. Beat with an electric hand mixer until smooth.
8. Spoon on top of the oranges, spread lightly and make a deep hollow in the centre of the mix with the back of a spoon - this will ensure that the cake rises evenly.
9. Bake for 45 to 50 minutes until firm when pressed.
10. Allow to settle for 5 minutes before turning out.
11. Drizzle with additional golden syrup if you like and serve with custard or ice cream.
Title: Volana's Peach Cobbler
Ingredients:
- 1 cold water
- 1 cornstarch
- 1/2 light brown sugar
- 1/4 ground nutmeg
- 4 lemon juice
- 1 butter
- 1 margarine
- 1 flour
- 2 granulated sugar
- 1 1/2 baking powder
- 1/4 salt
- 1/4 butter
- 1/4 margarine
- 1 milk
- egg
Instructions:
1. Heat oven to 400*.
2. Prepare filling:
3. In 8" cast iron skillet, stir water into cornstarch until smooth.
4. Stir in brown sugar and nutmeg.
5. Cook over high heat until mixture thickens, 3-5 minutes.
6. Remove from heat.
7. Stir in peaches, lemon juice and butter.
8. (I also sometimes add about 1/2 teaspoon almond extract)
9. Prepare topping:
10. Into medium size bowl, sift flour, granulated sugar, baking powder, and salt. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs.
11. Stir in milk and egg.
12. Spoon topping over peach mixture in skillet. Bake cobbler 20-25 minutes or until topping is golden bown.
13. Cool slightly on a wire rack. Serve warm or at room temperature.
14. Enjoy!
Title: War Eagle Bean Palace Pecan Cobbler
Ingredients:
- 2 1/2 light corn syrup
- 2 1/2 granulated sugar
- 1/3 butter
- 1 vanilla extract
- 5 eggs
- 3 pecans
- 1 unbleached flour
- 1 butter
- 1/2 salt
- 1/4 cold water
- 1/4 - 1/2
Instructions:
1. Pre-heat oven to 350º.
2. Spray a 13 X 9 inch pan with cooking spray.
3. In large bowl, mix together the syrup, sugar, butter, vanilla and eggs until very well combined.
4. Pour 1/3 of this filling mixture into the bottom of the prepared pan.
5. Add pecans to the remaining filling mixture and set aside while preparing crust.
6. In medium sized bowl combine the two flours and salt.
7. Cut cold butter into small pieces and add to flours.
8. Combine butter into the flour using a fork or pastry cutter.
9. Add cold water, a little at a time, stirring until the dough forms into a ball that sticks together (I only used 1/4 cup water but the original recipe called for 1/2 cup).
10. Place dough on lightly floured surface and knead gently about 4 or 5 times until it is no longer sticky.
11. Roll out dough into a 13 X 9 inch rectangle.
12. Carefully pick up the rolled dough and place in the pan on top of the filling mixture.
13. Pour the remaining filling mixture with the pecans onto the top of the dough.
14. Bake for approximately 50 minutes or until the center begins to set.
15. Remove from oven and let cool for about 20 minutes.
16. Serve warm or at room temperature.
Title: Lemon Fruit Swirls
Ingredients:
- 2 1/2 all-purpose flour
- 1 sugar
- 1/4 salt
- 1 unsalted butter
- 1 egg
- 1 vanilla
- 4 lemon peel
- 1 lemon juice
- 1/2 candied citron peel
- 1/2 lemon peel
- 1/2 walnuts
- 1/2 parchment paper
Instructions:
1. In a food processor, pulse together the flour sugar and salt to blend. Add in the butter slices and process into a coarse meal, as you would for a pie crust or shortbread. If you do not have a food processor you can do this by hand using a pastry blender.
2. In a separate bowl, whisk the egg, vanilla, lemon peel, and lemon juice to blend. Add mixture to food processor or bowl with flour-butter mixture; whirl or stir until the dough forms a ball.
3. Divide dough in half. Stir fruit and nuts into one half of the dough. Roll each half between sheets of cooking parchment into an even 8 by 16 inch rectangle, then stack the rectangles and chill until firm, about 2 hours. If this is too large to place in the fridge, roll out two 8 inch squares of each dough for a total of 4 sheets.
4. Peel off the top sheet of parchment from each dough rectangle. Brush the plain dough very lightly with water. Place the sheet of fruit dough over the plain dough. Lightly press together to seal. Remove the top sheet of parchment. Trim the edges even. If necessary, let the dough warm just until pliable. Beginning with a long side, roll into a cylinder, pulling paper from dough as you roll. Discard parchment. If you rolled a full sized sheet, cut cylinder in half crosswise. Wrap each half in plastic wrap and freeze until firm, about 30 minutes, or up to 2 weeks.
5. Pre-heat oven to 350 degrees.
6. Unwrap half the dough at a time. Using a thin, sharp knife, cut into 1/8-inch-thick rounds. Place 1/2 inch apart on cooking parchment baking sheets.
7. Bake cookies until pale golden, 12 to 14 minutes. Transfer cookies to racks to cool completely.
Title: Chocolate Covered Malt Ball Fudge Slice
Ingredients:
- 1 self raising flour
- 3/4 cocoa powder
- 120 eggs
- 2 sugar
- 3/4 low-fat vanilla yogurt
- 2 icing sugar
- 400
- 1
Instructions:
1. Preheat the oven to 180°C.
2. Coat a lamington tin with cooking spray.
3. Sift the flour and cocoa powder into a large bowl.
4. Stir in the chocolate covered malt balls (Maltesers).
5. Combine the eggs, sugar, oil and yogurt and fold into the flour mixture.
6. Spread into the prepared tin and bake for 30 minutes or until firm to touch.
7. Cool in the pan.
8. Cut into 16 pieces.
9. Dust with icing sugar or cocoa.
Title: Red Velvet Cake With Cream Cheese Frosting
Ingredients:
- 3/4 all-purpose flour
- 3/4 whole wheat pastry flour
- 1/4 baking powder
- 2 salt
- 1/2 sugar
- 14 unsalted butter
- 6 eggs
- 2 vanilla extract
- 2 buttermilk
- 1/2 confectioners' sugar
- 1 vanilla extract
- 12 chocolate
- 3/4
- 1 1/2
- 1/2
Instructions:
1. Pre-heat oven to 375. Coat two 9-inch round cake pans with cooking spray.
2. Wisk flours, cocoa, baking powder and salt in a medium bowl.
3. Beat sugar and butter in a large bowl on medium until crumbly, about 2 minute Beat in egg yolks one at a time, then vanilla and food coloring until smooth.
4. Beat in buttermilk and flour mixture alternately (1/2 of buttermilk, 1/2 flour, repeat) Scrape bowl in between. Beat in last of flour just until combined.
5. Beat egg whites in a medium bowl until soft peaks form. Fold whites into batter until incorporated, using long, even strokes. Divide batter between pans, spread to edges. Gently rap pans to settle batter.
6. Bake 15-20 minumtes (until inserted toothpick comes out clean). Cool about 10 minutes, then invert onto a wire rack to cool completely (about 45 minutes).
7. Frosting:.
8. Beat cream cheese, powdered sugar and vanilla in a large bowl on medium until smooth.
9. Assembly of Cake:.
10. Place one cake layer top-side down on a serving plate; cover with 1/2 of frosting, spreading just to the edges. Set second layer on top, top-side down. Spread remaining frosting on the top only. Sprinkle with grated chocolate, if desireed.
Title: Pumpkin Marshmallow Pie---No Bake
Ingredients:
- 1 pumpkin
- 15 miniature marshmallows
- 20 cinnamon
- 1 graham cracker pie crusts
- 2
Instructions:
1. Whip whipping cream until soft peaks form set aside.
2. Combine pumpkin, marshmallows and cinnamon in heavy pan -- over low heat till marshmallows are melted.
3. Cover and chill thoroughly.
4. Blend chilled mixture till fluffy --
5. Fold in whipped cream.
6. Divide and spread evenly into pie crusts --
7. Chill until firm.
Title: Lemon Loaf Cake
Ingredients:
- 4 unsalted butter
- 6 caster sugar
- 2 eggs
- 1 lemon, zest of
- 6 self-raising flour
- 1 icing sugar
- 2
Instructions:
1. Butter an 8 1/2 by 4 1/2 inch (top measurements) loaf pan well and line with parchment or siliconised baking paper.
2. Preheat oven to 350F, 180C, gas mark 4.
3. By hand, cream together the softened butter and caster sugar.
4. Beat in eggs one at a time then stir in the grated lemon zest.
5. Gently stir in the flour.
6. Pour into prepared loaf pan and place in centre of oven to bake for 50-60 minutes or until a wooden skewer comes out clean.
7. Cover with foil about 20 minutes into baking.
8. A slight dip may form in the middle of the loaf but this will not affect texture.
9. While loaf bakes, make glaze.
10. To make glaze, you need only 2 tablespoons of the fresh lemon juice to mix into the 2oz of icing sugar. Beat the glaze well so no lumps form.
11. When fully baked, turn out loaf onto a rack over some waxed paper or pan (to catch glaze drips).
12. Poke the cake bottom all over with a wooden or metal skewer and brush the cake evenly with glaze.
13. Turn cake over and repeat for the top until all of the glaze is used up and absorbed by the cake.
14. Cool on the rack, then serve sliced.
Title: Chocolate Glass Frosting
Ingredients:
- 1 granulated sugar
- 1 water
- 6 cocoa powder
- 3 cornstarch
- 3 butter
- 1/4 margarine
- 1 salt
- vanilla
Instructions:
1. Combine all ingredients except vanilla in medium saucepan. Heat over medium heat, stirring constantly until mixture boils and thickens.
2. Remove from heat, stir in vanilla.
3. Spread over warm chocolate sheet cake or 9x13 cake.
Title: Biscuit Cake Recipe in Sandwich Maker
Ingredients:
- milk
- baking powder
- baking soda
- sugar
Instructions:
1. Soak Parle –G biscuits in milk for 10 min till the biscuits get soft. Mix well to for ma smooth batter.
2. Add sugar and chocolate sauce. Mix again and lastly add baking powder.
3. Pour the batter in preheated greased sandwich maker and cook for 5 minute.
4. Once baked, remove the sandwich cakes and let them cool completely.