lumicero/recipes-ing2inst huggingface dataset:
Title: Dark Chocolate Hazelnut Biscotti
Ingredients:
- 1 sugar
- 2/3 butter
- 1 eggs
- 3 vanilla
- 1 all-purpose flour
- 2 3/4 baking powder
- 2 1/2 salt
- 1/4 hazelnuts
- 3/4 shortening
- 1
- 2
Instructions:
1. Heat oven to 350°F
2. Combine sugar and butter in large bowl; beat at medium speed, scraping bowl often, until well mixed; add 2 cups melted chocolate chips, eggs and vanilla; continue beating until well mixed.
3. Reduce speed to low; add flour, baking powder and salt; beat until well mixed; stir in nuts by hand.
4. Divide dough in half. Shape each half into 14-inch long roll.
5. Place rolls 5 inches apart onto ungreased cookie sheet; flatten each roll to 2-inch width; bake for 25 minutes or until set.
6. Cool on cookie sheet 15 minutes.
7. Reduce oven temperature to 300°F; cut rolls diagonally into 1/2-inch slices with serrated knife.
8. Place onto cookie sheet, cut-side down; bake for 10 minutes; turn slices; continue baking for 12 to 15 minutes or until dry and crisp; cool completely.
9. Melt 2 cups chocolate chips and shortening in 1-quart saucepan (or microwave) over low heat, stirring occasionally, until smooth (2 to 4 minutes).
10. Dip cookies halfway into chocolate; place onto cooling rack over waxed paper until set.
Title: Desert Safe In-The-Pan Brownies
Ingredients:
- 1 flour
- 2 sugar
- 16 butter flavor shortening
- 1/2 eggs
- 4
Instructions:
1. Preheat oven to 350.
2. Put shortening in 13" x 9" x 2" baking pan, allow to melt 5-10 minute Add rest of ingredients and stir with fork untill well blended. Level top with spatula.
3. Bake 25-30 min or till toothpick inserted near center comes out clean.
4. Cool and cut into 2" squares.
Title: Creme Anglaise ( Vanilla Custard Sauce)
Ingredients:
- 1 1/2 milk
- 1/2 heavy cream
- 1/2 vanilla beans
- 4 vanilla extract
- 1/2 sugar
Instructions:
1. Pour the milk and cream into to medium-sized saucepan.
2. If using vanilla bean, scrape the seeds into the pan and then add the bean itself.
3. Heat the milk until bubbles appear around the edge.
4. Remove the pan from the heat and set aside for 15 minutes to let the milk absorb the vanilla.
5. Remove and discard the bean.
6. Beat the egg yolks with the sugar and vanilla extract, if using, until light and foamy, about 3 minutes.
7. Starting with a few tablespoons, very gradually stir in the hot milk.
8. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the custard starts to thicken slightly.
9. Be very careful not to let the custard come to a boil or it will curdle.
10. Allow the custard to cool completely and refrigerate.
11. Variation: Flavor your custard with the grated zest of 1/2 lemon or orange instead of the vanilla.
12. Or add a TBS or so of Grand Marnier, kirsch, or Kahlua to the finish custard.
Title: Black Russian Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 vodka
- 1 Kahlua
- 1/4 water
- 1/4 eggs
- 3/4 powdered sugar
- 4 Kahlua
- 1/4
Instructions:
1. Preheat one to 350.
2. Spray bundt pan with cooking spray.
3. Combine all the cake ingredients and beat 4 minutes.
4. Pour into bundt pan.
5. Bake 60-70 minutes.
6. Cool in pan until cake is just barely warm.
7. Invert onto plate.
8. Poke hole in warm cake with straw or wooden spoon.
9. Mix glaze ingredients; stir to dissolve sugar.
10. Pour over cake.
11. Sprinkle heavily with powdered sugar before serving.
Title: Malibu Rum Cake and Glaze
Ingredients:
- 1 Malibu rum
- 1 vanilla flavor instant pudding and pie filling mix
- 1/2 eggs
- 1 golden brown sugar
- 4 water
- 1 butter
- 1/4 Malibu rum
- 1/2
- 1/4
Instructions:
1. Cake Preparation:.
2. Position rack in center of oven and preheat to 325 degrees F. Spray a 10-inch (12-cup) bundt pan with nonstick spray.
3. Using an electric mixer, beat cake mix, rum, vegetable oil, pudding mix, and eggs in a large bowl for 2 minutes. Transfer batter to prepared pan.
4. Bake until a toothpick inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan for 20 minutes. Invert cake onto platter, then carefully remove pan. Allow cake to cool completely.
5. Rum Glaze Preparation:.
6. Meanwhile, stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves. Add butter. Simmer until mixture thickens and is syrupy, stirring often, about 5 minutes. Remove saucepan from heat and whisk in rum. Cool glaze completely. Drizzle glaze evenly over cooled cake and serve.
Title: Sour Cream Carrot Cake
Ingredients:
- 3/4 self-raising flour
- 1/2 plain flour
- 1/2 bicarbonate of soda
- 1 ground cinnamon
- 1 ground nutmeg
- 1/2 brown sugar
- 1 1/2 carrots
- 1/2 eggs
- 2 sour cream
- 1/2 cream cheese
- 60 butter
- 30 lemon rind
- 1 icing sugar
- 1 1/2 walnut halves
- 6
Instructions:
1. Grease a 20cm ring pan, line base with paper; grease paper.
2. Sift flours, soda, cinnamon and nutmeg into bowl; stir in sugar and carrot.
3. Combine oil, eggs and sour cream;stir into flour mixture.
4. Pour mixture into prepared pan, bake in moderately slow oven for 50 minutes (mine took 30 in the aga - so watch it closely).
5. Turn onto wire rack to cool.
6. When cold, spread with frosting; decorate with walnut halves.
7. Cream Cheese Frosting:
8. Beat cream cheese, butter and lemon rind in small bowl with electric mixer until light and fluffy, gradually beat in sifted icing sugar; beat until combined.
Title: Molly's High Country Garden Carrot Cake
Ingredients:
- 4 eggs
- 1 1/3 white sugar
- 2 3/4 pure vanilla extract
- 2 all-purpose flour
- 2 1/4 baking soda
- 2 baking powder
- 1 1/2 salt
- 1/2 cinnamon
- 1 1/2 ground nutmeg
- 1/2 carrots
- 3 pecans
- 1 cream cheese
- 8 butter
- 1/8 vanilla
- 2 powdered sugar
- 2 milk
- 2
Instructions:
1. Preheat oven to 375 degrees. Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, sugar and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, salt, cinnamon and nutmeg. Add flour mixture to egg mixture. Stir in grated carrots and pecans or raisins if using. Pour into prepared pan.
3. Bake for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes, then turn out onto a wire rack and let cool. Turn the cake over onto a platter and let cool completely before frosting.
4. For frosting, beat cream cheese and butter together with a mixer. Add vanilla and powdered sugar, and beat until combined. If necessary, add a tablespoon or two of milk or cream until the frosting is the consistency you like for spreading.
Title: Filbert Lemon Logs
Ingredients:
- 1 butter
- 3/4 margarine
- 1 powdered sugar
- 1 1/2 egg
- 1 lemons, rind of
- 2 1/4 lemon juice
- 1/4 all-purpose flour
- 3/4 salt
Instructions:
1. Preheat oven to 350.
2. In a large bowl,cream butter,gradually add sugar and continue beating until blended.
3. Beat in egg,lemon peel and juice.
4. In a small bowl sift together the flour and salt,gradually add to creamed mixture.
5. Cill for about 20 minutes for easier handling.
6. Shape into 2x3/4 inch rolls.
7. Roll in nuts,place on greased baking sheets.
8. Bake for 12-15 minutes.
Title: Narkol Nadu
Ingredients:
- 1 coconut
- 1/2 raisins
- 1/4 milk solids
- 1/2 cardamom powder
- 3 powdered milk
- 1/2 sugar
Instructions:
1. Grate coconut and grind without water.
2. Knead khoya well.
3. Make peas sized balls.
4. Keep aside.
5. Stir fry the ground coconut in a kadhai over high flame heat, mix in sugar and the condensed milk.
6. Stir well.
7. When the mixture dries a little mix in the milk powder and green cardamom powder.
8. Keep stirring continuously.
9. When it starts to leave sides of the kadhai, take off from heat, let it cool a little.
10. Divide into marble sized pieces, put one khoya ball in each.
11. Roll in to smooth balls.
12. Decorate each with a raisin.
Title: Apple Crumble, King Arthur
Ingredients:
- 2 granny smith apples
- 1 apples
- 1/4 apple
- 2 rum
- 2 apple cider
- 3/4 butter
- 1 cider
- 1/4 brown sugar
- 1/4 cinnamon
- 3 nutmeg
- 1/4 ginger
- 1/2 flour
- 1/2 salt
- 1/8 flour
- 1/2 rolled oats
- 3/4 salt
- 8 cinnamon
- baking powder
- butter
Instructions:
1. Preheat oven to 350 degrees F.
2. Peel, core and slice the apples into 1/4-inch-thick pieces.
3. Place them in a bowl with the remainder of the filling ingredients and stir vigorously to combine. In the process, the apple pieces will break into smaller bits; this is fine.
4. Spoon the apple mixture into a lightly greased 9x9 cake pan, or a ceramic pan of similar capacity and surface area.
5. TOPPING:
6. In a medium bowl, stir together the flour, oats, salt, brown sugar, cinnamon and baking powder. Add the butter, cutting it in as you would when making piecrust.
7. Mix until crumbly; if you work it too much the mixture will clump together, so use a light touch but be thorough.
8. Sprinkle topping over the filling.
9. Bake the crumble for 1-1/2 hours or until it's hot and bubbly and a deep, golden brown. Remove it from the oven and let it cool to lukewarm before serving.
Title: Cream Soda Toffee Cupcakes
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 butter
- 3/4 granulated sugar
- 1/4 brown sugar
- 3 eggs
- 1 molasses
- 1 1/2 vanilla
- 1/2 buttermilk
- 1/2
- 3/4
Instructions:
1. Preheat oven to 350°F Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside.
2. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside.
3. In large bowl beat butter with electric mixer on medium to high 30 seconds. Add sugars; beat until well combined. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla.
4. Alternately add flour mixture, buttermilk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in 1/2 cup of the toffee. Fill cups 3/4 full. Bake about 18 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost; top with remaining toffee. Makes 18 cupcakes.
5. Brown Butter Frosting: For brown butter, in saucepan heat 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes; cool. In bowl beat 1/4 cup softened butter with mixer on medium 30 seconds. Add cooled brown butter; beat until combined. Add 2 cups powdered sugar, 1/2 teaspoon vanilla, 1/8 teaspoon ground nutmeg, and dash salt. Beat in 1 to 2 tablespoons buttermilk until spreadable. Use immediately. If frosting begins to set up, stir in a small amount of boiling water. Makes 1 1/4 cups frosting.
Title: Peach Cream Cake
Ingredients:
- 13 cold water
- 14 fat-free sugar-free vanilla pudding mix
- 1 pure vanilla extract
- 3 Cool Whip Free
- 1
- 2
- 29
Instructions:
1. Arrange half of cake slices on bottom of 13 x 9" pan; set aside.
2. In a mixing bowl, combine sweetened condensed milk, water, and pudding mix. Mix well. Fold in vanilla extract and whipped topping.
3. Pour half the mixture over cake slices in pan.
4. Arrange half the peach slices on top. Repeat layers.
5. Chill 4 hours or until set.
Title: Baklava Syrup
Ingredients:
- 3/4 sugar
- 3/4 water
- 3 whole cloves
- 1 cinnamon stick
- 3/4 honey
- 1 lemon juice
- 2 vanilla
- 1/2
Instructions:
1. In medium saucepan, combine sugar, water, cloves, and cinnamon. Simmer 2 minutes.
2. Add honey, lemon and orange. Simmer 5 minutes.
3. Stir in vanilla and remove from heat.
4. Discard cinnamon, cloves and oranges.
5. Spoon over warm (not hot) baklava and cool completely before serving.
6. Cover an store up to 5 days.
Title: Aeblekage (Danish Applecake)
Ingredients:
- 1/4 butter
- 1/2 sugar
- 2 all-purpose flour
- 1 baking powder
- 1 1/2 fresh lemon rind
- 1/2 salt
- 1/8 vanilla
- 1/2 milk
- 1/2 tart apples
- 4 sugar
- 2
- 1/2
Instructions:
1. Cream butter, add sugar and cream well together.
2. Add slightly beaten egg yolks and lemon rind.
3. Mix dry ingredients together and add alternately with milk and vanilla.
4. Pour into large deep pie dish or greased and floured cake pan.
5. Place apple section on mixture and press in slightly.
6. Sprinkle with cinnamon.
7. Bake three-quarters of an hour at 350 degree oven.
8. When almost done cover with lid so apples will cook through.
9. Meanwhile beat the two egg whites and one-half cup sugar until very stiff.
10. Return to oven and bake 10 minutes longer or until top is quite brown.
Title: Coconut Pudding (Haupia)
Ingredients:
- 1 coconut milk
- 6 sugar
- 1/8 salt
- 2 milk
- 6 cornstarch
Instructions:
1. Place all ingredients in a medium sauce pan and cook over med-high heat until thick.
2. Stir constantly with a wire whisk so it won't scorch or clump.
3. Pour into buttered casserole dish .
4. Cool completely. Refrigerate.
5. Cut into squares.
6. It taste best after its been refrigerated a few hours.
Title: Snickerdoodles
Ingredients:
- 1 2/3 all-purpose flour
- 1/4 ground nutmeg
- 3/4 baking powder
- 1/2 salt
- 1/2 butter
- 1/3 granulated sugar
- 1 egg
- 1 vanilla extract
- 1 cinnamon
- 2 granulated sugar
Instructions:
1. Preheat oven to 350 degrees. Line or grease baking sheets and set aside.
2. Combine flour, nutmeg, baking powder, and salt. Set aside.
3. Beat butter and sugar until creamy. Add egg and vanilla. Stir in dry ingredients until smooth and just combined. Do not over-stir or the dough will become crumbly.
4. Mix together cinnamon and 2 tablespoons of sugar. Pinch dough into walnut-sized pieces and roll into balls. Roll each ball in cinnamon/sugar mixture, and place on baking sheets.
5. Bake for 12 to 15 minutes, or until golden brown. Cool on baking sheets for one minute, then cool completely on a wire rack.
Title: Banana Cake Made Simple !!
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 2 eggs
- 4 milk
- 3 bananas
- 1 baking soda
- 1 1/2 flour
- 1 vanilla
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Put the sugar, butter, eggs, milk, bananas, baking soda and flour together in a big mixing bowl.
3. Now get out a beater and mix on low until the batter is clear of flour residue.
4. Add the vanilla and the nuts (optional) last.
5. Mix again until the batter is evenly mixed.
6. Pour the batter into an ungreased 9 x 13 pan.
7. Bake for 25-30 minutes until golden brown or it passes the toothpick test!
Title: Deer Antlers
Ingredients:
- 3 eggs
- 3/4 sugar
- 2/3 sour cream
- 3 flour
- 2 baking powder
- 1 cardamom
- 2 butter
Instructions:
1. Beat eggs and sugar until light and lemon-colored.
2. Whip cream and sour cream lightly together.
3. Sift the dry ingredients. Add alternately with melted butter and both creams to the egg mixture. Mix lightly together. Refrigerate overnight.
4. Roll the dough into 8 mm (1/3") sausages. Cut into 12 cm (5") lengths. Form into a wreath. Make two notches along the edges.
5. Heat the oil to 180 degrees C (350 degrees F). Deep fry, a few at a time, until golden, three to four minutes.
Title: Berries With Custard Sauce (Light and Easy)
Ingredients:
- 1/2 sugar
- 2 cornstarch
- 1/4 salt
- 1 1/2 milk
- 4 eggs
- 1/2 sour cream
- 1 1/2 vanilla extract
- 8 berries
Instructions:
1. Beat eggs in a small bowl, set aside. In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Stir a small amount into eggs; return all to pan, stirring constantly. Cook and stir for 2 1/2 minutes or until mixture reaches 160 degrees.
2. Remove from the heat; stir in sour cream and vanilla. Set saucepan in ice and stir mixture for 5 minutes. Cover and refrigerate until serving.
3. Serve over berries -- strawberries, blueberries, raspberries (whatever mix of berries you prefer).
4. Yield: About 2 cups of sauce. Recipe did not state how much berries to use, so I but an estimated amount in the recipe.
5. I think it would be really good with angel food cake or shortcake.
Title: Marshmallow Fluff Balls
Ingredients:
- 1/2 peanut butter
- 3/4 marshmallow creme
- 1/4
- 1
Instructions:
1. Combine first three ingredients until even and form into 1/2" to 1" balls.
2. Melt chocolate chips in double boiler.
3. When completely melted, dunk balls into chocolate, and place on wax paper.
4. Allow to cool completely til chocolate is solid.
5. Enjoy!
Title: Gumdrop Cake
Ingredients:
- 1 3/4 white sugar
- 1 butter
- 3 eggs
- 1 milk
- 1 vanilla
- 1 lemon juice
- 3 1/2 flour
- 1/2 salt
- 1 1/2 baking powder
- 1
Instructions:
1. Cream together sugar and butter. Add eggs; beat together. Add milk, vanilla and lemon juice.
2. Whisk together flour, salt and baking powder.
3. Add liquid ingredients alternately with dry ingredients. Stir in gumdrops.
4. Cook in a tube cake pan at 325F for approximately 1 hour.
5. Remove from oven, leave in pan for 10 minutes. Remove form pan and let cool on wire rack.
6. Dust with icing sugar.
Title: Chocolate Strawberry Turnover (France)
Ingredients:
- 1 puff pastry sheet
- 1 egg
- 5 bittersweet chocolate
- 2 unsalted butter
- 2 orange zest
- 1 fresh strawberries
- 2 granulated sugar
Instructions:
1. Preheat oven to 425 degrees F, then lightly spray a baking sheet with cooking spray.
2. Trim any uneven edges from the pastry sheet & slice it into 4 equal squares.
3. In a small bowl beat egg until fluffy, then brush onto the edges of the pastry squares, before setting them aside on the prepared baking sheet until chocolate mixture is ready.
4. Using a double boiler, melt chocolate & butter, stirring to blend & removing from the heat AS SOON AS the chocolate is melted. Stir in zest & set aside.
5. Divide strawberries among each of the squares, making a little mound in the center, then evenly divide the chocolate mixture among the squares, pouring it over the strawberries in the center.
6. Fold each square diagonally in half, forming triangles & seal the edges by gently pressing the edges together.
7. With a sharp knife, cut a small seam vent in the top of each turnover, then brush the tops with egg before sprinkling with sugar.
8. Place baking sheet on the center rack & bake until golden brown, about 10 minutes.
9. Serve turnovers warm.
Title: Graham Crackers
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 whole wheat pastry flour
- 1 baking soda
- 1 ground cinnamon
- 1/2 salt
- 1 unsalted butter
- 1/2 brown sugar
- 2 honey
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl whisk together the flours, baking soda, cinnamon and salt. Set aside.
3. The butter should be soft but not runny. In a large bowl beat butter until creamy (and even a little “fluffy”). Add sugar and honey and beat well. Pour flour mixture into the large bowl and mix with a rubber spatula until the color is uniform and the dough easily forms into a ball.
4. Divide the dough into 4 equal-sized balls. Put each ball in-between parchment or wax paper and roll it out with a rolling pin until it is 1/8-inch thick. (If the dough is too sticky, your room temperature may be too high. Wrap up the dough and put it in the fridge for 30-60 minutes.) Cut the dough into 1 1/2-inch squares. Transfer the squares onto a parchment lined baking sheet about 1/4-inch or more apart. Pierce each square once with a fork.
5. Bake the crackers for 5-8 minutes, rotating once, or until the edges are golden.
Title: Easy Homemade Almond Paste (Marzipan)
Ingredients:
- 1 1/2 confectioners' sugar
- 1 2/3 vanilla
- 1/8
- 1/2
Instructions:
1. Using a food processor grind the almonds into a fine powder (this should take about 2 minutes).
2. Add in the confectioners sugar and blend well.
3. Transfer the mixture to a bowl.
4. Using a wooden spoon blend in the egg whites and vanilla (if using) until smooth.
5. On a flat surface lightly dusted with confectioners sugar, roll out the almond paste into a 14" x 1-2" log.
6. Wrap in parchment paper and chill for a minimum of 1 hour.
7. When rested, cut the log in two pieces.
8. Wrap in wax paper and chill.
Title: Pumpkin Dip
Ingredients:
- 3/4 reduced-fat cream cheese
- 1/2 brown sugar
- 1/2 canned pumpkin
- 2 maple syrup
- 1/2 ground cinnamon
Instructions:
1. Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended.
2. Add syrup and cinnamon, and beat until smooth.
3. Cover and chill 30 minutes.
Title: Strawberry Syllabub
Ingredients:
- 1 heavy cream
- 1/2 powdered sugar
- 2 medium-dry sherry
- 2 strawberry
- 1
Instructions:
1. Whip cream and 1/4 cup sugar until stiff.
2. In another bowl, beat egg whites and 1/4 cup sugar until stiff.
3. Fold egg whites into the cream mixture.
4. Add sherry.
5. PLace berries in serving bowl.
6. Pour sauce over them and serve.
Title: Creme Caramel (Portuguese)
Ingredients:
- 50 -75 cold water
- 200 white sugar
- 12 eggs
- 1 milk
- 1 cinnamon stick
- 1 lemon rind
- 1 vanilla essence
Instructions:
1. Caramel - Place water in a heavy saucepan and add sugar, pouring into the centre of the water so it doesn't tourch the edges.
2. Cook over a medium heat for ten minutes - DO NOT STIR - the caramel will slowly colour from blonde to brunette, to a dark, rich colour and then pour into ramekins.
3. Custard - Whisk eggs, one at a time into sugar until mixture in slightly frothy.
4. Put milk, cinnamon stick, lemon peel and vanilla essence into a saucepan and bring to the boil, remove from heat and stir into egg mixture (do not over mix).
5. Pour mixture through a sieve into a jug and then pour into ramekins, being careful when pouring over the caramel that you swirl a little as your pour so the warm mixture does no crack the toffee.
6. Place ramekins in an ovenproof dish and fill half way up the sides of the dishes with water and bake at 150C for 30 minutes turning the baking dish around after the first 15 minutes to cook evenly.
7. Rest for 30 minutes. run a knife around the edges of the ramekins before turning out onto a dish.
Title: Mobile Pecan Cake
Ingredients:
- 1 butter
- 2 shortening
- 6 sugar
- 4 eggs
- 1 cake flour
- 1/4 baking powder
- 1/2 salt
- 1 baking soda
- 1 nutmeg
- 3 pecans
- 1 raisins
Instructions:
1. Preheat oven to 325F and grease/flour a 12" tube pan.
2. Sift dry ingredients together.
3. Beat egg whites to soft peaks.
4. Cream butter or shortening until well softened, add sugar gradually and continue until light and fluffy.
5. Add egg yolks and beat thoroughly.
6. Fold dry ingredients into batter alternately with orange juice.
7. Add nuts and raisins; fold in egg whites and transfer to prepared pan and bake about 3 to 3 1/2 hours.
8. Let cool in pan; turn out onto serving plate and frost with orange icing (Recipe #26165) and garnish with whole pecan meats.
Title: Decadent Chocolate Cake
Ingredients:
- 1/2 dark corn syrup
- 1/2 butter
- 1 sugar
- 1/2 eggs
- 3 vanilla extract
- 1 all-purpose flour
- 1 pecans
- 1 walnuts
- 2/3 dark corn syrup
- 1/4 butter
- 2
Instructions:
1. Making the cake:
2. Preheat oven to 350 degrees.
3. Grease a 9-inch round cake pan.
4. In a saucepan, combine corn syrup and butter; bring to a boil.
5. Stir in chocolate morsels.
6. Remove from heat.
7. In a medium bowl, combine sugar, eggs, and vanilla, stir into chocolate mixture.
8. In another bowl, combine flour and nuts; add to chocolate mixture.
9. Pour batter into prepared pan; smooth top.
10. Bake cake until a toothpick inserted in center comes out clean, about 30 minutes.
11. Transfer pan to a wire rack and cool for 10 minutes.
12. Turn cake onto rack and cool completely.
13. Making the glaze:
14. In a saucepan, melt chocolate, corn syrup and butter over low heat; stir in cream.
15. Pour glaze over cooled cake.
Title: Tropical Bread Pudding
Ingredients:
- 5 eggs
- 1 skim milk
- 4 unsweetened dried shredded coconut
- 3/4 vanilla
- 2 rum
- 2 sugar
- 1 salt
- 1/4
- 6 -8
Instructions:
1. Butter a shallow 2-quart casserole.
2. Preheat oven to 300°F.
3. In a large mixing bowl, beat eggs with milk, pineapple, 1/2 cup coconut, vanilla, rum, sugar and salt.
4. Mix in bread cubes.
5. Spoon into prepared dish and top with remaining cup coconut.
6. Bake pudding 1 hour.
7. Serve warm with whipped cream, vanilla ice cream or a custard sauce.