lumicero/recipes-ing2inst huggingface dataset:
Title: SNACKWELL'S Tiramisu
Ingredients:
- 1 fat free cream cheese
- 1/2 brewed coffee
- 1 powdered sugar
- 1/2 vanilla
- 1 Cool Whip Free
- 10
Instructions:
1. Beat cream cheese, 1/4 cup of the coffee, sugar and vanilla in medium bowl with electric mixer on medium speed until well blended.
2. Gently stir in 2 cups of the whipped topping.
3. Spoon about 1 cup of the cream cheese mixture onto bottom of 1-quart bowl.
4. Dip 5 cookies in remaining coffee for 5 seconds; evenly arrange on cream cheese layer in bowl.
5. Repeat layers once.
6. Cover with layers of remaining cream cheese mixture and remaining whipped topping.
7. Refrigerate at least 1 hour or until ready to serve.
8. Sift cocoa powder over dessert just before serving, if desired.
Title: Authentic No Refrigeration Bakery Frosting/Icing
Ingredients:
- 2 shortening
- 1/2 vanilla
- 1/2 confectioners' sugar
- 1/4 - 1/2 water
- 1
- 1/2 - 3/4
Instructions:
1. In a large mixing bowl beat the shortening creamer and extracts.
2. Gradually beat in the confectioners sugar.
3. Add in enough water (starting with almost 1/2 cup) until frosting reaches desired consistency.
4. Add in food coloring until the desired shade is achieved.
Title: Sugar Free No Bake Cookies
Ingredients:
- 1/2 coconut oil
- 1/4 cocoa powder
- 1/2 Splenda granular
- 2 almond butter
- 2 quick oats
- 3 vanilla
- 1/2
Instructions:
1. Put oil, cocoa powder, milk, and Splenda into a saucepan on medium heat, stirring constantly.
2. Bring to a boil, stirring constantly, and time for 30 seconds (normally, with sugar you boil for 1 minute, but Splenda cooks faster and can burn).
3. Turn off heat and stir in almond butter, vanilla, and oats.
4. Drop by the spoonful on to wax paper to cool.
Title: Mean Girls Doll Cake
Ingredients:
- 2
- 24
- 10
- 5
Instructions:
1. Bake two 16 oz cake recipes in a Wiltons doll cake pan.
2. Remove the cakes from the pan and slice the cake into three equal layers.
3. Stack the cakes with buttercream in between each layer.
4. Crumb coat the entire cake.
5. Add a second Layer of Cake and smoothen out icing with an offset spatula.
6. Cut a hole into the top layer of cake big enough to fit a Barbie doll's legs.
7. Place your doll into the middle of the cake.
8. Cover the doll's waist with red fondant.
9. Blend the fondant into the rest of the cake.
10. Roll out a large piece of red fondant and cut it into a 14in circle.
11. Cut a line starting from the center of the circle out to the edge.
12. Use a round cookie cutter to remove a circle large enough to accommodate the doll's waist.
13. Wrap the fondant around the cake making sure that the seam is placed at the back of the dress.
14. Enhance the folds at the bottom of the cake.
15. Use water to seal the back of the dress.
16. Wrap a rectangle of fondant around the doll's chest leaving its belly button exposed.
17. Wrap a black strip of fondant around the doll's waist to create a belt.
18. Measure 1.5 inches at the bottom of the dress.
19. Add 1.5 inch strip of white fondant around the bottom of the cake to create a border.
20. Use a sculpting tool to add texture to the fondant.
21. Add two strips of red fondant to give the top straps.
22. Add white fondant to the neckline of the dress to give the top detail.
23. Paint the arms and hands of the doll black to give the doll gloves.
24. Wrap a triangle around the dolls head to give the doll a Christmas hat.
25. Aadd white fondant to create the rim of the hat.
Title: Finest Vanilla Cupcakes
Ingredients:
- 250 unsalted butter
- 250 caster sugar
- 4 eggs
- 2 vanilla extract
- 185 self raising flour
- 60 plain flour
- 185 milk
- 250 white chocolate
- 300 sour cream
- raspberries
Instructions:
1. Preheat oven to 180 degrees Celsius.
2. Grease a 12 hole 125ml muffin tin.
3. Put butter and sugar in a large bowl and beat until pale and creamy. Add eggs, one by one, then add vanilla and beat until well combined.
4. Sift flours together and fold into butter mixture while slowly adding the milk. Stir until almost smooth.
5. Divide mixture between muffin holes and bake for 20 minutes. Remove from the oven and leave in the tin for at least 10 minutes. Turn out on rack to cool.
6. For the icing, melt the chocolate in a bowl over hot water, stirring until smooth. Remove from the heat and cool slightly.
7. Gently beat in the sour cream until icing is thick and creamy.
8. Spread icing on the cooled cupcakes and decorate with raspberries.
Title: Quick Caramel Frosting
Ingredients:
- 2 sweetened condensed milk
- 1/2 light brown sugar
- 1/2 butter
- 1 vanilla extract
Instructions:
1. Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness. Remove from heat.
2. Quick Caramel-Pecan Frosting: Prepare Quick Caramel Frosting as directed; remove from heat, and stir in 1 1/2 cups chopped toasted pecans.
3. Quick Caramel-Coconut-Pecan Frosting: Prepare Quick Caramel Frosting as directed; stir in 1 1/2 cups sweetened flaked coconut and 1 1/2 cups chopped toasted pecans.
Title: Healthy Carrot Cake
Ingredients:
- 2 whole wheat flour
- 1 1/2 baking powder
- 1 1/2 ground cinnamon
- 1 baking soda
- 1/8 ground nutmeg
- 1/2 honey
- 1/2 plain nonfat yogurt
- 1/4 canola oil
- 2 egg
- 1 vanilla extract
- 1 carrots
- 2 low-fat cream cheese
- 4 confectioners' sugar
- 1/4 vanilla extract
- 1/2 walnuts
- 1/2
Instructions:
1. Preheat oven to 400 degrees. Spray a 8 inch square cake pan with vegetable cooking spray. Set aside. In a medium bowl, combine flour, baking powder, cinnamon, baking soda and nutmeg. Mix well.
2. In a large bowl, using an electric mixer set on medium speed, beat honey, yogurt, oil, egg whites, egg, and vanilla until blended. Fold in carrot. At low speed, beat in flour mixture until smooth. Pour batter into prepared pan.
3. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Place pan on a wire rack to cool slightly. Turn out onto rack and cool completely.
4. To prepare frosting, at low speed, beat cream cheese, sugar and vanilla until smooth. Spread frosting on top of cake. Garnish with nuts.
Title: Best ever Pie Crust
Ingredients:
- 3 all-purpose flour
- 1 1/2 salt
- 1 egg
- 1 white vinegar
- 1
- 5
Instructions:
1. With pastry blender combine flour, salt& Crisco until mixture resembles course meal.
2. In small bowel mix egg, vinegar& milk.
3. Add to flour mixture and mix only until dough holds together in a ball.
4. Refrigerate 1 hour.
5. Roll out on floured wax paper or pastry cloth.
6. Turn onto lightly greased pie plate.
7. Trim to a 1 inch overhang and flute edge.
8. To bake, punch all over with fork and bake at 400 for 11 minutes or until lightly golden brown.
9. *Freezeswell.
Title: Fudge Cake
Ingredients:
- 1/2 butter
- 2 eggs
- 2 cake flour
- 1 baking soda
- 1/2 salt
- 1 1/2 granulated sugar
- 2 vanilla
- 1 cold water
- 1 milk
- 1 granulated sugar
- 1/4 all-purpose flour
- 2 pitted dates
- 4 pecans
- 1/2 butter
- 1/2 milk
- 1/4 powdered sugar
- 3 vanilla
- 3
- 2 1/4
- 1/2
Instructions:
1. Let butter and eggs stand at room temp.30 minutes.Grease and lightly flour a 13x9 baking pan.In a medium owl,mix flour,soda,and salt;set aside.
2. In a large mixing bowl,beat butter with electric mixer 30 seconds.Beat in sugar until light and fluffy,add eggs,1 at a time,beating well after each addition.Beat in the melted chocolate and vanilla.
3. Alternately add the flour mixture and water to butter mixture,beating on low speed,until just combined.
4. Spread into the pan.
5. Bake in a 350 degree oven for 25-30 minutes.
6. Cool cake in pan on a wire rack.
7. Prepare date filling;spread warm on top of cake.Cool completely.
8. Date cream filling:.
9. In a small saucepan,whisk together 1 cup milk,1/4 cup granulated sugar,2 egg yolks,and 4 teaspoons all-purpose flour.Stir.
10. in 1/2 cup dates.Cook and stir milk mixture over med.low heat until bubbly.Cook and stir 1 minute.Transfer filling mixture to a small bowl.Stir in 1/2 cup pecans,1 teaspoons vanilla.Cool slightly.
11. Chocolate frosting:.
12. In a saucepan,combine 1/4 cup butter,3 tablespoons unsweetened cocoa powder and 3 tablespoons milk.Bring to a boil,remove from heat.Add the 2 1/4 cups powdered sugar and 1/2 teaspoon vanilla. Beat until smooth.
13. Immediately pour over the cake;spreading evenly to cover filling.
14. Let stand 30 minutes or until frosting is set.Makes 15 servings.
Title: Lemon Squares
Ingredients:
- 1 flour
- 1/4 confectioners' sugar
- 1/2 butter
- 1 sugar
- 1/2 baking powder
- 2 eggs
- 2 lemon juice
- 2 lemon peel
Instructions:
1. Preheat oven 350°F.
2. Sift flour and confectioners' sugar together.
3. Combine with butter.
4. Press into 8''x8'' baking pan.
5. Bake for 20 minute.
6. Combine sugar, baking powder, eggs, lemon juice, and lemon peel.
7. Pour into baked crust.
8. Bake for 25 minutes.
9. Chill.
10. Sprinkle with confectioners' sugar.
Title: Unnakkaya
Ingredients:
- 2 bananas
- 2 eggs
- 2 sugar
- 1 raisins
- 1 cashews
- 2 ghee
- cardamom powder
Instructions:
1. Cut bananas into 2 or 3 pcs.
2. Cook in boiling water till the peel separates slightly from the fruit.
3. Remove from flame.
4. Strain.
5. Remove the peel and grind the bananas to a smooth dough WITHOUT adding any water.
6. Keep aside.
7. Mix eggs with sugar.
8. Do not over beat.
9. Heat 2 tsps.
10. ghee in a saucepan.
11. Add the egg mixture.
12. Stir well till it reaches a scrambled egg consistency.
13. Remove from flame.
14. Add cashewnuts, raisins and cardamom powder.
15. Oil your hands with a little melted ghee.
16. Take small balls (the size of a lime) of the ground banana.
17. Flatten it on your palm to small disc shapes.
18. Put 2 tsps.
19. of scrambled egg in it.
20. Fold edges and press lightly.
21. Now roll it in your hands and shape it like cotton buds (both ends pointed).
22. Heat oil in a wok.
23. Deep-fry these to a golden brown colour.
24. Remove from heat.
Title: Brownie Fudge Cake (Light)
Ingredients:
- 1/4 water
- 2 granulated sugar
- 1 egg
- 1/2 low-fat sour cream
- 1 corn syrup
- 2 vanilla
- 3/4 all-purpose flour
- 1/2 baking powder
- 1/4 icing sugar
- 2 water
- 1 1/4
- 1 1/2
- 2/3
- 1
- 5
Instructions:
1. Preheat the oven to 350°F Spray a 9-inch square baking pan with vegetable spray.
2. Make cake: in small microwavable bowl, combine the chocolate chips and water. Cook on high for 30 seconds or just until the chips beging to melt. Stir the mixture until it is smooth.
3. In a large bowl and using a whisk or electrical mixer, beat sugar, cocoa, egg, egg whites, sour cream, corn syrup, oil, vanilla and melted cholate.
4. In another bowl, stir together the flour and baking powder. With a wooden spoon, stir the dry ingredients into the sour cream mixture just until everything is combined. Pour the mixture into a prepared pan.
5. Place the pan in the centre of the oven and bake for 30 to 35 minutes or until a tester comes out dry.
6. Let the pan cool on a wire rack.
7. Make icing: in a bowl and using a whisk or electric mixer, beat icing sugar, cocoa and water until the mixture is smooth. Spread it over the cake.
Title: Brown Butter Frosting
Ingredients:
- 1/4 butter
- 2 powdered sugar
- 1 vanilla
- 3 milk
Instructions:
1. Heat butter in heavy saucepan until a delicate brown.
2. Mix in powdered sugar, vanilla, and milk until smooth.
Title: Tropical Pineapple Carrot Cake - To-Die for !
Ingredients:
- 2 flour
- 2 baking powder
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 1/2 nutmeg
- 1/2 allspice
- 4 eggs
- 2 sugar
- 1 1/4 carrots
- 2 crushed pineapple
- 1 flaked coconut
- 1/2 cream cheese
- 125 butter
- 2 orange zest
- 2 vanilla
- 1/2 icing sugar
- 1 1/2
Instructions:
1. Icing:
2. Soften cream cheese. Beat with butter until smooth. Stir in orange peel and vanilla. Beat in icing sugar until smooth. Put aside until the cake has cooled then spread on cake.
3. Cake:
4. Preheat oven to 350°F Grease and flour 3 9” cake pans. Or you can use a 9 x 13" pan. Sift together flour, baking powder, baking soda and remaining spices. Set aside.
5. Beat eggs slightly in large bowl. Gradually beat in sugar until thick and lemon coloured. Slowly stir in oil. Add flour mixture and remaining ingredients. Mix well.
6. Pour into prepared pans and bake 40 minutes or until knife comes out clean. Cool in pans then turn onto racks. Frost.
Title: Traditional Pepparkakor (Swedish Spice Cookies)
Ingredients:
- 3 1/2 flour
- 2 ginger
- 2 cinnamon
- 2 cloves
- 1 baking soda
- 1/2 salt
- 1 sugar
- 1 butter
- 1 shortening
- 1/2 egg
- molasses
Instructions:
1. Sift together dry ingredients; set aside.
2. Cream sugar and butter.
3. Add egg and molasses.
4. Blend in dry ingredients thoroughly. Let dough stand overnight for easy rolling.
5. On a well-floured board, roll out dough to 1/8 inch thickness.
6. Cut into shapes (we usually make gingerbread people) and bake at 350 degrees for 10 minutes.
7. NOTE: Prep time does not include time to let dough rest overnight.
Title: Chocolate Banana Cake
Ingredients:
- 250 butter
- 2 sugar
- 4 eggs
- 4 bananas
- 2 bicarbonate of soda
- 1/2 milk
- 2 baking powder
- 2 plain flour
- 2 butter
- 1 icing sugar
- 1
Instructions:
1. Cream butter, sugar and eggs.
2. Add in the mashed bananas and mix well.
3. Dissolve the bicarb soda in the milk and add to the creamed mixture.
4. Add sifted flour, baking powder and cocoa.
5. Add to prepared cake tins.
6. (The mixture makes two good-sized cakes).
7. Place in a 180oc oven for about 50 minutes.
8. When cold decorate with icing.
9. Icing: Mix all the ingredients together to form a thick consistency.
Title: Ricotta and Coffee Mousse - Sugar Free
Ingredients:
- 2 ricotta cheese
- 1 heavy cream
- 1/3 Splenda granular
- 2 instant espresso
- 1 gelatin powder
- 1/4 nutmeg
- dark chocolate
Instructions:
1. Purée ricotta in a blender until smooth. Transfer to a large bowl; set aside.
2. Whip together heavy cream and Splenda in a large bowl until soft peaks form. Set aside.
3. Bring 1⁄4 cup water to a boil in a small saucepan; remove from heat. Whisk 2 tablespoons of the water with espresso in a small bowl. Whisk remaining water with gelatin in another small bowl until dissolved.
4. Stir espresso mixture into ricotta,add nutmeg, then gelatin mixture; fold in cream in 3 stages. Chill mixture for 1 hour, then transfer to a pastry bag fitted with a star tip. Pipe mixture into 6 sundae glasses; refrigerate until set, about 1 hour.
Title: Oh-So-Oaty Raspberry Traybake
Ingredients:
- 125 butter
- 150 honey
- 125 demerara sugar
- 350 porridge oats
- 50 flax seeds
- 25 raspberries
- 300
Instructions:
1. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment.
2. In a bowl, combine the butter, honey, sugar, porridge oats, pumpkin seeds, and linseeds.
3. Pour two-thirds of the mixture into the tray and pat down with the back of a large spoon until even. Sprinkle on the raspberries and top with the remaining oat mixture.
4. Bake for 20-25 mins until golden. Remove from the oven, cut into 12 rectangular bars while still in the tray, then leave to cool completely.
Title: Spicy Ginger Bundt Cake
Ingredients:
- 1 butter
- 1 1/4 dark brown sugar
- 4 eggs
- 1/4 vanilla extract
- 1 milk
- 1 all-purpose flour
- 2 1/2 baking powder
- 4 ground ginger
- 4 ground cinnamon
- 1 1/2 clove
- 1/4 salt
- 1/2 confectioners' sugar
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour bundt pan.
3. Sift flour, ground ginger, cinnamon, cloves, baking powder and salt.
4. Sit aside.
5. In a large bowl, cream together brown sugar and butter until fluffy.
6. Beat in eggs one at a time.
7. Stir in vanilla and fresh ginger.
8. Beat in flour mix alternately with Milk until completely mixed.
9. Pour batter into pan.
10. Bake 45-50 minutes or until cakes tests done.
11. Let cool 10 minutes before removing from pan.
12. Dust with confectioners' sugar before serving.
13. Serve and Enjoy!
Title: Abby's Cream Cheese Pound Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 6 eggs
- 8 cream cheese
- 3 flour
- 2 vanilla extract
Instructions:
1. Cream butter, sugar, eggs,cream cheese and vanilla or butter extract together.
2. Beat in flour.
3. Bake @ 325 degrees in a greased and floured loaf pan for 90 minutes.
Title: Ooey Gooey Butter Cake
Ingredients:
- 1 butter
- 1/2 eggs
- 3 cream cheese
- 1 powdered sugar
- 1 pecans
- 1
Instructions:
1. Mix cake mix, melted butter and one egg.
2. Add pecans to bottom layer.
3. Pat into 13x9 inch pan.
4. In a separate bowl beat cheese until fluffy.
5. Add 2 remaining eggs to cheese and mix well.
6. Add powdered sugar and beat until lumps are gone.
7. Pour this mixture over cake in pan.
8. bake at 350 for 30-45 minutes or until topping is golden.
9. Allow to cool somewhat to set topping (slides off when warm).
Title: Maple Cream Fluff
Ingredients:
- 2 unflavored gelatin
- 1/2 cold water
- 1 maple syrup
- 2 milk
- 1 pecans
- 1
- 32
Instructions:
1. in a large pan, soften gelatin in cold water.let stand 1 minutes --
2. cook and stir over low heat.do not boil -- until gelatin is dissolved -- about 4 minutes --
3. remove from the heat and slowly stir in syrup, set pan in ice water, whisk in milk, continue whisking till mixture has thickened.about 10 minutes --
4. remove pan from ice bath and set aside.
5. in a mixing bowl, beat cream till stiff peaks form.fold in 3/4 cup toasted, chopped pecans and the maple mixture --
6. sprinkle 1 cup wafer crumbs in 13x9 baking pan --
7. top with maple mixture.sprinkle with remaining pecans and wafer crumbs -- and chill for at least 6 hours or preferable overnight --
8. refrigerate leftovers, of course.
Title: Decadent Chocolate Frangelico Pudding
Ingredients:
- 4 vanilla extract
- 1/2 cocoa powder
- 1/2 mascarpone cheese
- 4 sweet wine
- 8 heavy cream
- 1/4 hazelnuts
- 3/4
- 1/2
Instructions:
1. In a large metal or glass bowl, beat the egg yolks and sugar with a whisk until very fluffy. Place the bowl over a saucepan filled with simmering water and wisk over low heat for about 5 minutes, until very thick. Whisk in the vanilla, cocoa, mascarpone, and Frangelico. Continue whisking for 2 more minutes until thick again. Remove from the heat.
2. Pour the mixture into small tea cups or large espresso cupsand refrigerate for 4 hours to set. Spoon some whipped cream on each, sprinkle with the chopped nuts, and serve.
3. Prepare ahead. The pudding can be made the night before and refrigerated.
Title: Blueberry Layer Cake with Lemon Frosting
Ingredients:
- 3/4 butter
- 1 1/2 sugar
- 2 eggs
- 1/4 lemon juice
- 1 vanilla
- 2 1/2 cake-and-pastry flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 3/4 milk
- 1 blueberries
- 1 cream cheese
- 1/4 butter
- 5 icing sugar
Instructions:
1. CAKE: Preheat oven to 350F.
2. Butter two 9-inch round baking pans and line with Parchment Paper.
3. Butter the paper and set aside.
4. Cream butter and gradually beat in sugar until fluffy.
5. Stir in egg yolks,lemon and vanilla.
6. Blend flour with baking powder,baking soda and salt.
7. Add to butter mixture in three additions alternating with the milk and beat until smooth.
8. Beat egg whites until stiff but not dry using clean beaters.
9. Fold into batter.
10. Divide batter between prepared baking pans.
11. Sprinkle with berries.
12. Bake for 25 to 30 minutes or until cakes spring back when touched lightly.
13. Cool for 10 minutes in pans.
14. Turn out onto a rack and cool completely.
15. FROSTING: Beat cream chesse until very smooth.
16. Add butter and blend.
17. Beat in lemon juice until there are no lunmps.
18. Add icing sugar a little at a time and beat until smooth.
19. Place one layer, botteon side up, on a cake plate and frost evenly.
20. Add sencond layer, bottom side up, and frost.
Title: Pavlova With Nut Brittle
Ingredients:
- 4 caster sugar
- 1 caster sugar
- 100 brandy
- 150
- 100
- 1/2
- 1
- 300
Instructions:
1. Preheat oven to 150 degrees celcius.
2. Line 2 baking trays with non-stick baking paper and mark 2 20cm circles on paper using dinner plates.
3. Beat eggwhites until soft peaks form. Gradually beat in caster sugar and mixture is stiff and shiny.
4. Fold through flaked almonds.
5. Spread mixture over the two circles.
6. Cook in oven 1 hour swapping trays halfway.
7. Turn oven off and leave meringues in oven to cool.
8. To make brittle, heat extra sugar in saucepan until dissolved and golden liquid forms (careful not to burn!) Remove from heat and stir through blanched almonds.
9. Spread this mixture also over a baking tray lined with non-stick baking paper and set aside until hard. Then break into pieces.
10. Place apricots in heat proof bowl and pour over boiling water and let soak for 30 minutes. Drain and place in food processor with brandy and process until a paste is formed. Fold this mixture though the whipped cream.
11. To assemble, spread half cream mixture over one meringue, place the other on top. Spread with remaining cream and top with almond brittle.
Title: Junior League - Chocolate Peppermint Souffles
Ingredients:
- 1 water
- 1 sugar
- 1/4 unsalted butter
- 6 flour
- 3 2% milk
- 3 salt
- 1 sugar
- 1/4 water
- 6 vanilla extract
- 2/3 cream of tartar
- 1/2
- 1
- 5
- 6
- 1/4
- 1/3
Instructions:
1. For the sauce, combine the shipping cream, candy and water in a heavy saucepan. Cook over medium heat until the candy melts, stirring frequently. Remove from heat. Add the chocolate, stirring until blended. Serve warm or at room temperature. You may prepare up to 1 day in advance. Store, covered, in the refrigerator. Reheat over low heat.
2. For the soufflés, butter eight 1 1/4 – cup soufflé dishes or custard cups. Sprinkle with sugar to taste. Arrange the dishes on a large baking sheet. Heat 3 tablespoons butter in a saucepan over medium heat until melted. Whisk in the flour. Cook for 2 minutes or until the mixture is bubbly and smooth, whisking constantly. Increase the heat to medium-high. Add the 2% milk, gradually, whisking constantly.
3. Cook for 1 minute or until the mixture comes to a boil and is thick and smooth, whisking constantly. Whisk in the salt. Remove from heat. Add the chocolate and whisk until blended. Whisk in 1/3 cup of the sugar, water and vanilla. Let stand for 25 minutes or until room temperature.
4. Whisk the egg yolks in to the chocolate mixture. Beat the egg whites and cream of tartar in a mixing bowl until soft peaks form. Add the remaining 1/3 cup sugar gradually, beating constantly until stiff and glossy. Fold ¼ of the beaten egg whites in 3 additions. Spoon into the prepared dishes. Sprinkle with the candy. You may prepare to this point up to 3 days in advance, wrap in foil and freeze. Remove foil and bake; do not thaw.
5. Bake the soufflés at 400 degrees for 30 minutes or until puffed and almost firm to the touch but still soft in the center. Bake frozen soufflés for 40 minutes. Serve immediately with the sauce.
Title: Belgian Spice (Speculaas) Cookies
Ingredients:
- 2 brown sugar
- 1 shortening
- 1 butter
- 1/2 sour cream
- 1/2 clove
- 1/2 nutmeg
- 4 cinnamon
- 4 1/2 flour
- 1/2 baking soda
- 1/2 pecans
Instructions:
1. Cream together first four ingredients.
2. Sift together dry ingredients, pour into creamed ingredients.
3. Stir until blended.
4. Stir in the pecans.
5. Form the dough into long rolls on wax paper and chill overnight in the refrigerator.
6. Slice very thin (the family can't agree how thin "very" is) and place on cookie sheet.
7. Bake at 400 degrees about 10 minutes.
Title: Bumbleberry Cake
Ingredients:
- 1 sugar
- 1/3 cream cheese
- 1 eggs
- 3 water
- 1/2 fresh blueberries
- 1/4 fresh raspberry
- 1 fresh blackberries
- 1 brown sugar
- 1 flour
- 3/4 ground cinnamon
- 2/3 butter
- 1
- 1/3
Instructions:
1. In a large mixing bowl, combine cake mix, sugar, cream cheese, eggs, oil and water.
2. Beat on low speed for 1 minute to blend, then on medium speed for 2 minutes.
3. Spread half of batter into a grease 13 x 9 cake pan.
4. Sprinkle berries on top.
5. Carefully spread remaining batter over berries.
6. In a small bowl, combine brown sugar, flour and cinnamon.
7. Cut in butter with pastry blender until mixture resembles coarse crumbs.
8. Sprinkle over batter.
9. Bake in 350 degree preheated oven for 55-60 minutes or till toothpick inserted near center comes out clean.
10. Let cool in pan on wire rack for at least 30 minutes before cutting.
11. Can serve warm or cool.