lumicero/recipes-ing2inst huggingface dataset:
Title: Elvis Presley's Favorite Whipping Cream Pound Cake
Ingredients:
- 3 sugar
- 1/2 butter
- 7 eggs
- 3 cake flour
- 1 vanilla extract
- 2
Instructions:
1. Butter and flour a 10 inch tube or bundt pan.
2. Thoroughly cream together sugar and butter.
3. Add eggs 1 at a time, beating well after each addition.
4. Mix in half the flour, then the whipping cream, then the other half of the flour.
5. Add Vanilla.
6. Pour into prepared pan.
7. Set in COLD oven and turn heat to 350ºF.
8. Bake 1 hour to 70 minutes, until a sharp knife inserted in cake turns out clean.
9. Cool in pan 5 minutes.
10. Remove from pan and cool thoroughly.
11. Wrapped well, this cake will keep for several days.
12. Note: while the original recipe did not suggest this, when I'm in the mood for something different I will add a teaspoon or two of orange or lemon extract for a lemon or orange pound cake.
Title: Apple Snickers Salad
Ingredients:
- 7 -8 granny smith apples
- 10 -15 tart apples
- 2 Cool Whip
- 4 French vanilla instant pudding
- 2 milk
Instructions:
1. Peel and chop apples and put into large bowl and cut up Snicker<U+0092>s bars and put in same bowl.
2. In another bowl combine pudding mixes and milk and beat with mixer until thoroughly mixed then fold in cool whip and add to apples and candy bar mixture.
3. Chill for several hours.
Title: Easy Bake Oven Secret Chocolate Chip Cookies
Ingredients:
- 1 sugar
- 1 brown sugar
- 2 margarine
- 1/8 baking powder
- 1/8 vanilla extract
- 1 water
- 3 all-purpose flour
- 4
Instructions:
1. Preheat Easy Bake Oven 15 minutes
2. Stir together the sugars and margarine. Add the baking powder, vanilla, water and flour, stirring until flour disappears. Mix in the chocolate chips.
3. Roll the dough between your fingers and make 12 small balls, 1/2 inch each. Place a few balls on a greased and floured sheet or pan with space between them. Bake 10 to 12 minutes Repeat until all the cookies are baked.
4. Makes 12 cookies.
Title: Vegan White Cake
Ingredients:
- 3/4 flax seed meal
- 1 apple cider vinegar
- 1 all-purpose flour
- 1 baking powder
- 1 1/4 baking soda
- 1 1/2 sugar
- 1/2 sugar
- 1/4 canola oil
- 3 vanilla extract
- 2 salt
- 2
- 1/4
- 1/8
Instructions:
1. Preheat oven to 350F.
2. Line an 8 inch cake pan with parchment paper.
3. In a small bowl, whisk together almond milk, flax meal and apple cider vinegar. Set aside for at least 5 minutes so the mixture thickens.
4. In a medium mixing bowl, whisk together the all-purpose flour, baking powder and baking soda. Set aside.
5. In another medium mixing bowl whisk together sugar, canola oil, vanilla extract, salt and almond extract. Now whisk in the flax mixture until well incorporated.
6. Add the dry ingredients to the bowl containing the wet ingredients and whisk together until just incorporated and the lumps are eliminated.
7. Pour mixture into the cake pan.
8. Bake for 25 to 30 minutes or until a toothpick comes out clean.
9. Cool for about an hour then transfer to a cake rack to cool completely.
Title: Orange Glaze
Ingredients:
- 1/4 confectioners' sugar
- 1
Instructions:
1. Combine both in a small bowl.
2. Spread over Danish taste Great on a white cake also.
3. This is the recipe I use to top my Danish with.
Title: Whole Grain Crusted Apple Pie
Ingredients:
- 1 1/2 whole wheat flour
- 1 rolled oats
- 2 brown sugar
- 1 salt
- 1/2 water
- 1/2 golden delicious apples
- 6 honey
- 1/2 whole wheat flour
- 3 cinnamon
- 1
Instructions:
1. For the Crust.
2. Preheat your oven to 350 degrees.
3. Whisk the flour, rolled oats, brown sugar and salt together in a large bowl. Add the oil and mix well. Add the water and stir just until the mixture comes together. Knead it once or twice to gather up all the dry ingredients. Add a few drops more of water if needed. Divide in half and form into 2 flattened discs. Chill until ready to use.
4. For the Filling.
5. Toss the apples with the honey, flour and cinnamon.
6. Flour your hands, the work surface, the roller and the dough then roll one pastry disc out into a 12-inch round and fit it into an 8-inch pie plate. You may find it easy to fold the disc into quarters than pick it up and unfold it over the pie plate. Add the apples.
7. Roll out the other disc into a 12-inch round and place over top of the apples. Trim and seal edges of pie and poke 3 or 4 vent holes into the top of the pie so that steam will be released and not blow out the crust. Place onto the bottom rack of the oven and bake for 1 hour, until crust is golden and juices are bubbling.
Title: Molten Chocolate Cakes With Sugar-Coated Raspberries
Ingredients:
- 1 unsalted butter
- 8 eggs
- 5 sugar
- 1/2 salt
- 1 flour
- 4 raspberries
- 8 sugar
- 1
- 1/2
Instructions:
1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.
2. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
3. Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees.
4. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
5. Bake until batter puffs but center is not set, 8 to 10 minutes.
6. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
7. Top each with sugared raspberries and serve immediately.
8. *Make sure you use unsalted margarine; otherwise, the cakes will be too salty. (You can use salted butter, if you like, but remember to omit the pinch of salt.).
Title: Cinnamon Swirl Sugar Cookies (A.k.a. Snickerdoodles)
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 baking soda
- 1 baking powder
- 1/2 sea salt
- 1 1/2 sugar
- 2 low-fat cream cheese
- 6 unsalted butter
- 1/3 canola oil
- 1 egg
- 2 vanilla extract
- 1 skim milk
- 2 sugar
- 2 cinnamon
Instructions:
1. Adjust oven rack to middle position, heat oven to 350 degrees. Line 2 large baking sheets with parchment paper. Whisk flour, baking soda, baking powder and salt together in a medium bowl, then set aside.
2. Put 1 1/2 cups sugar & room temperature cream cheese in a bowl, pour warm melted butter over the sugar & cream cheese and mix to combine. Whisk in oil, then add egg, milk and vanilla until smooth. Add flour and mix with a rubber spatula until a soft dough forms.
3. Take @ 1 tablespoon of the dough and roll into a dough ball(about the size of a ping pong ball) Put the 2 tablespoons sugar and 2 teaspoons cinnamon in shallow pie tin, using your hands gently roll dough in the sugar / cinnamon mixture to coat. Place dough ball on a cookie sheet, and gently flatten the top.
4. Bake 1 tray at a time until the edges are set and just beginning to brown, @11-14 minutes. Cool 5 minutes on the baking sheet, then transfer to cooling rack until room temperature. ENJOY!
Title: Swiss Zitronen Kuchen (Lemon Loaf)
Ingredients:
- 200 butter
- 200 sugar
- 1 salt
- 2 lemons, rind of
- 4 eggs
- 200 flour
- 1 baking powder
- 50 icing sugar
- 2
Instructions:
1. For the loaf: In a large bowl, whip butter.
2. Stir in sugar, salt, and lemon rind. Whisk well, until batter is smooth and lighter in colour.
3. Add the eggs and whisk well again.
4. Sift the flour and baking powder into the batter, and stir until well combined.
5. Place the batter into a greased bread pan, and make a long cut through the center, lengthwise. If the batter is too liquidy, the slit will disappear in the oven, so if necessary add a small amount of flour. Make sure the cut is deep and not just on the surface.
6. Bake 60 minutes at 180 degrees Celsius, until the loaf is golden and a skewer comes out clean. Depending on your oven, you may have to put tin foil over the pan for the last 30 minutes so the top of the bread doesn't burn.
7. For the drizzle: Mix together icing sugar and lemon juice.
8. When the loaf is finished baking, Remove it from the pan and place it on a plate or platter.
9. Take a skewer and make deep holes all over the loaf. The more holes there are, the more moist and lemony the loaf will taste. I usually do as many as possible.
10. Take the drizzle and pour it all over the top of the loaf, careful to let a lot soak through the one long cut, as well as into the small holes.
Title: Rainbow Cake
Ingredients:
- 18 water
- 3 vanilla pudding mix
- 3
- 3/4
- 3
Instructions:
1. Mix cake mix, pudding mix, water, egg whites and oil together for approximately 2 minutes.
2. Seperate batter into 4 equal parts.
3. Color each part with a different color using the cake decorating gel.
4. Pour 1st part into a 9x9 round greased pan and you may want to use the back of a spoon to smooth the batter.
5. Pour another color on top of the 1st layer.
6. Repeat the 2 above steps for the 2nd 9x9 pan.
7. Bake as directed on back of cake box.
8. Remove, cool and frost.
9. SPRINKLE, SPRINKLE, SPRINKLE -- .
Title: Classic Buttercream Frosting
Ingredients:
- 2 salted butter
- 1 vanilla extract
- 1 heavy whipping cream
- 1/4 powdered sugar
- 6
Instructions:
1. Assemble your ingredients making sure they are room temperature. I suggest setting out the butter and cream the night before.
2. Assemble your utensils. You will need one large mixing bowl, a set of measuring spoons, dry measuring cup, liquid measuring cup, soft spatula, a standard hand mixer.
3. With your hand mixer beat butter in a large bowl on high speed until creamy.
4. Add heavy cream and extracts (or liqueurs if desired). Beat on high for five minutes.
5. Add powdered sugar one cup at a time, beating on high until light and fluffy. Scrape the sides of the bowl to ensure an even incorporation of all the sugar. .
6. Your end product should be light and airy.
7. Frost your favorite cake, cookie, or fill your favorite doughnut or pastry.
8. FOR MOCHA OR CHOCOLATE: Substitute 1.5 cups of powdered instant coffee of your choice, or powdered cocoa in place of 1/2 cup of powdered sugar. I use Hershey’s or Ghiradelli. Both work beautifully. You may also add a coffee or chocolate liqueur, both which are fantastic. Again, this recipe is very versatile. If you want a stronger and richer coffee or chocolate, you can add more powders or liqueurs to taste. Texture may vary slightly with additional ingredients. Use your discretion.
Title: Sour Cream Sugar Cookies
Ingredients:
- 1 butter
- 2 powdered sugar
- 1 egg
- 1/4 sour cream
- 1/4 honey
- 2 vanilla
- 3 1/2 flour
- 1 baking soda
- 1 cream of tartar
- 1/2 ground mace
- 1/8 salt
Instructions:
1. Cream butter and sugar.
2. Beat in egg, sour cream, honey and vanilla.
3. Mix dry ingredients.
4. Gradually add to creamed mixture.
5. Cover and chill for 3 hours.
6. Roll out on floured surface to 1/8 inch thick.
7. Cut with floured 3 inch cookie cutter.
8. Place on ungreased cookie sheet, 1 inch apart.
9. Bake at 325* for 8 minutes or until light brown.
10. Remove to wire racks to cool.
Title: Browned Butter Frosting
Ingredients:
- 3/4 butter
- 4 powdered sugar
- 1/8 salt
- 1/4 milk
- 4 vanilla extract
Instructions:
1. In a small saucepan over moderately low heat, melt 1 stick of the butter; continue heating, swirling the pan to prevent burning, until the butter turns nut brown.
2. Transfer the butter to a medium bowl.
3. Using an electric mixer on low speed, gradually blend in the powdered sugar and salt alternately with the milk and vanilla, until the frosting is smooth.
4. Beat in the remaining butter, bit by bit.
5. Refrigerate until mixture is cool and thick enough to spread.
6. Keep frosted cake or cupcakes refridgerated, since the frosting has a tendency to soften and drip off the sides if it gets too warm.
Title: Rich Raspberry Brioche
Ingredients:
- 8 sugar
- 2 sugar
- 2 lemon juice
- 1/2 unsalted butter
- 2 raspberries
- 8
- 1/2
Instructions:
1. In a small bowl, mix the cheese with the 2 tablespoons of sugar and lemon juice. Set aside.
2. Butter one side of each slice of bread with the butter and sprinkle the remaining 2 teaspoons sugar over the buttered bread. Place 4 slices on your work surface, buttered side down.
3. Spread the cheese mixture evenly over the 4 slices. Carefully position the raspberries in neat rows over the cheese.
4. Place the remaining 4 bread slices on top, buttered side up. Cut off the crusts to create a seal.
5. Heat a large nonstick skillet over medium heat for 2 minutes.
6. Put the sandwiches in the skillet, cover and cook for 2 minutes or until the undersides are golden brown and the cheese has begun to soften.
7. Uncover and turn the sandwiches over, pressing each one lightly with a spatula to flatten them slightly. Cook for one minute or until the undersides are golden brown.
8. Turn the sandwiches again, press lightly with the spatula, and cook for 30 seconds or until the cheese is soft and creamy.
Title: Blueberry Dessert
Ingredients:
- 3/4 sugar
- 2 margarine
- 1 1/2 lemon juice
- 2 1/2 cornstarch
- 1/4 salt
- 2/3 water
- 3 fresh blueberries
- 1
Instructions:
1. Combined sugar, cornstarch, margarine, lemon juice and salt in sauce pan.
2. Blend in water and 1 c blueberries.
3. Bring to boil.
4. Cook until thick.
5. Stir in 2 c raw blueberries and chill about 1 hour.
6. Spread 1/2 coolwhip in pie crust and spread blueberry filling on top.
7. Chill 1-2 hours and garnish with remaining coolwhip and few fresh blueberries.
Title: Strawberries With Amaretto Sauce
Ingredients:
- 1 fresh strawberries
- 3 1/2 sugar
- 1 vanilla
- 3 1/2 lemon, rind of
- 3 sugar
- 5 Amaretto
- 1/2
- 3 1/2
- 2 1/2 - 3
Instructions:
1. Wash, dry , and hull strawberries.
2. In a small bowl mix together sugar, vanilla, and ground almonds.
3. In a separate bowl, beat egg whites until frothy.
4. Dip strawberries in egg white, then roll in almond mixture to coat.
5. Place strawberries on a plate, cover and freeze for 15-20 minutes (Do not freeze longer than 20 minutes).
6. Remove from freezer, and let thaw about 20 minutes while you prepare the sauce.
7. Whisk egg yolks, grated lemon peel, and sugar together in top of a double boiler over simmering water.
8. Add amaretto gradually to egg yolk mixture.
9. Whisk until sauce is foamy. Remove from heat.
10. Spoon sauce into 6 individual bowls.
11. Divide thawed strawberries among bowls.
12. Garnish with a few strawberry leaves and serve.
Title: Lemon Supreme Pound Cake
Ingredients:
- 1 instant lemon pudding
- 1 eggs
- 4 water
- 1 icing sugar
- 1/3 lemon juice
- 1 fresh lemon rind
- 1
Instructions:
1. In bowl, beat together cake mix, pudding mix, eggs, water and oil with mixer unil smooth.
2. Pour evenly into 2 greased loaf pans.
3. Bake for 50-60 minutes at 350 or until done.
4. Cool completely.
5. For glaze combine ingredients in small bowl until well blended, spoon over loaves.
6. This is good without the glaze also.
Title: Moravian Sugar Cookies
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 1/2 vanilla extract
- 2 1/4 - 2 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1/4 buttermilk
Instructions:
1. Cream butter; gradually add sugar, beating well at medium speed with electric mixer. Add egg and vanilla, beat well. Combin 2 1/4 cups flour, soda, and salt; add to creamed mixture alternately with buttermilk, mixing well. Add remaining 1/4 cup flour if dough seems very sticky. Cover and chill 8 hours.
2. Work with one-fourth of dough at a time, and store remainder in fridge. Place stickinette cover on rolling pin; flour well. Roll dough to 1/16 inch thickness on a lightly floured pastry cloth. Cut with a 3 inch roud cutter, and carefully place on lightly greased cookie sheets. Bake at 375F for 6-8 minutes or just until cookies brown around the edges. Cool slightly on cookie sheets and sprinkle with superfine sugar. remove to wire racks, and cool completely. repeat with reaminingdough. Store in airtight containers.
Title: Vegan Whole Wheat Zucchini Brownie Cake
Ingredients:
- 1 whole wheat flour
- 2/3 cocoa powder
- 1/2 ground flax seeds
- 1 baking soda
- 1/2 baking powder
- 1/4 ground cinnamon
- 1/4 salt
- 1/2 sugar
- 1/2 brown sugar
- 1/3 margarine
- 1 vanilla extract
- 1 1/2 zucchini
- 1/4 walnuts
- 2
Instructions:
1. In one bowl, stir the dry ingredients together. In another bowl, mix the sugars with the margarine and vanilla extract until well combined, then stir in shredded zucchini (if your zucchini produces a lot of moisture after being shredded, squeeze out and discard some of the juice), walnuts and chocolate chips. Pour wet mixture into dry mixture and mix until just combined.
2. Grease a 5 by 7 inch rectangular baking dish and pour the batter into it. Bake at 350F for about 30-40 minutes. Cut and let cool a dozen minutes before eating and taking out of baking dish. Store uneaten portions in fridge.
Title: White Chocolate and Macadamia Cookies
Ingredients:
- 110 butter
- 125 brown sugar
- 1/3 egg
- 1 vanilla bean paste
- 1 flour
- 1 1/2 white chocolate
- 100
Instructions:
1. Melt butter and sugar over medium heat then set aside to cool.
2. Heat oven to 180°C.
3. Once cooled beat in the egg and vanilla paste. Add flour and white chocolate mix to combine.
4. Finely chop the nuts.
5. Take 1 tbsp sized balls and roll in the nuts. Arrange on paper lined baking tray leaving space for spreading. Bake for 15 minutes.
6. Cool.
Title: Meringues With Lemon Cream
Ingredients:
- 12 low-fat yogurt
- 12 caster sugar
- 450 cornflour
- 150 lemon juice
- 60 water
- 125 lemons, rind of
- 125 strawberries
- 2 raspberries
- 2
- 125
- 280
Instructions:
1. In a cheesecloth-lined sieve set over bowl, drain yoghurt in refrigerator for 4 hours or until yoghurt is 225 ml. Discard liquid.
2. In non-aluminium saucepan, mix sugar and corn flour. Add lemon juice and water; bring to the boil, stirring constantly.
3. Reduce heat and simmer gently for 3 minutes or until thickened.
4. Whisk a little hot mixture into yolks; gradually stir back into saucepan. Cook over low heat, stirring for 2 minutes; stir in lemon rind.
5. Let cool to room temperature (if in a hurry, stir over a bowl of ice). Stir in drained yoghurt. Gently fold in whipped cream.
6. Spoon into meringues; top each with second meringues. Garnish with fruit.
Title: Lemon Cups
Ingredients:
- 1 sugar
- 4 all-purpose flour
- 1/8 salt
- 1 lemon, zest of
- 2 butter
- 3 eggs
- 5 lemon juice
- 1 1/2 milk
Instructions:
1. Stir together the sugar, flour, salt, and lemon zest.
2. Mix in butter until well combined and finely textured.
3. Stir in egg yolks.
4. Stir in lemon juice.
5. Stir in the milk.
6. Beat egg whites until stiff and carefully fold into mixture.
7. Pour into 8 (lightly greased with butter) custard cups.
8. Put custard cups into a large baking dish and carefully pour in hot water to surround the cups and come no more that halfway up.
9. Bake in a preheated 325F oven for 45 minutes.
10. Serve warm.
Title: Madeira Poppy Seed Cake
Ingredients:
- 1 French vanilla instant pudding
- 1 eggs
- 4 madeira wine
- 3/4 poppy seed
- 3/4 confectioners' sugar
- 1/2
Instructions:
1. Reserve 1 tablespoon of the poppy seeds for garnish, if desired. Grease a 10-inch bundt pan or spray with non-stick cooking spray.
2. Mix the cake mix, pudding mix, eggs, oil, wine and poppy seeds in a large bowl. Beat 3 minutes.
3. Pour batter into prepared pan. Bake at 350 degrees for 40-55 minutes or until a toothpick inserted in the middle of the cake comes out clean. Do not overbake - start testing at 40 minutes.
4. Let the cake cool in the pan, then invert onto a serving plate. Dust with confectioner's sugar and sprinkle with reserved poppy seeds if desired.
Title: Grilled Stuffed Pears
Ingredients:
- 1 bartlett pear
- 1 honey
- 6 hazelnuts
- 2 old fashioned oats
- 1 butter
- 4 brown sugar
- 2
Instructions:
1. Preheat grill.
2. Peel, halve and core pear.
3. Cut a small slice off the rounded side of each pear half so halves will stand on grill.
4. Set pear halves on grill, flat side down; brush with honey.
5. Grill 10 minutes on each side, brushing occasionally with honey.
6. While pears are grilling, make filling.
7. In a small pan, stir together hazelnuts and oats over medium heat until lightly toasted.
8. Stir in butter until it melts.
9. Remove from heat; stir in sugar and nectar.
10. When pears are hot and tender, spoon filling into centers and serve.
Title: Elegant Mascarpone Topped Sugar Cookies (Deceivingly Easy)
Ingredients:
- 1 mascarpone cheese
- 8 confectioners' sugar
- 1/2 strawberries
- 10
Instructions:
1. Prepare sugar cookies as directed on the package and cool.
2. Mix mascarpone with confectioner's sugar.
3. Place the cheese mixture in a pastry bag and pipe through a star tip onto the cookie.*.
4. Remove stem from strawberry and slice in half.
5. Place one half of a strawberry on each cookie. You can use a single raspberry or blackberry instead of strawberries if you prefer.
6. * You can carefully spoon the cheese mixture on the cookie if you don't have a pastry bag.
Title: Angel Food Cake
Ingredients:
- 12 sugar
- 1 1/2 flour
- 1 1/4 salt
- 1/2 cream of tartar
- 1
- 1 1/2
Instructions:
1. Beat egg whites by hand; add salt and beat again.
2. Add tartar and beat with mixer until stiff.
3. Fold in sifted flour and sugar (sifted together).
4. Add almond extract, mix, and bake for 1 hour at 225 (in an Angel pan UNGREASED).
5. Place upside- down to cool.
Title: Upside Down Strawberry Shortcake
Ingredients:
- 1 mini marshmallows
- 16 frozen sweetened strawberries
- 3 strawberry gelatin
- 1/2 shortening
- 1 1/2 sugar
- 3 eggs
- 1 vanilla
- 2 1/4 flour
- 3 baking powder
- 1/2 salt
- 1 milk
Instructions:
1. Sprinkle marshmallows evenly into greased 13 x 9 x 2" baking dish; set aside.
2. Combine strawberries and gelatin powder; set aside.
3. In large bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition.
4. Beat in vanilla.
5. Combine flour, baking powder and salt. Add to creamed mixture alternately with milk.
6. Pour over marshmallows. Spoon berry mixture evenly over batter.
7. Bake at 350° for 45-50 minutes until center is set.
8. Cut into squares and garnish with fresh berries and whipped cream, if desired.
Title: Upside-Down Fruit and Gingerbread Slice
Ingredients:
- 2/3 honey
- 2/3 golden syrup
- 1 brown sugar
- 1 milk
- 250 self raising flour
- 2 ground ginger
- 2 mixed spice
- 1 ground nutmeg
- 125 butter
- 1 egg
- 1
Instructions:
1. Place 1st 4 ingredients in small pot.
2. Stir over medium heat till sugar dissolved.
3. Set aside to cool.
4. Put flour, spices and butter in food processor.
5. Process till looks like fine breadcrumbs.
6. Add golden syrup mix while engine running.
7. Process till smooth.
8. Add egg , process till combined.
9. Grease and line 20cm x30cm tin.
10. Place drained fruit on base of tin.
11. Pour over cake mixture.
12. Bake 1 hour at 180°C.
13. Cool in tin then invert onto plate.
Title: Mango Graham Cracker Crust
Ingredients:
- 1 1/2 graham cracker crumbs
- 3 raw sugar
- 1/4 mango puree
Instructions:
1. Combine ingredients.
2. Pat into 9 inch pie plate.
3. Bake at 350 degrees for 15 minutes until firm.
4. Cool on wire rack before filling.
Title: Vegan Chocolate Layer Cake
Ingredients:
- 1 low-fat firm silken tofu
- 1 maple syrup
- 3/4 strong black coffee
- 2 vanilla extract
- 1 whole wheat pastry flour
- 3/4 all-purpose flour
- 1/2 baking powder
- 1 baking soda
- 1 ground cinnamon
- 1/2 tofu
- 10 1/2 vanilla extract
- 2 semisweet vegan chocolate chips
- 6
Instructions:
1. Preheat oven to 350°F Grease and flour 2 8-inch round cake pans. Whisk together tofu, syrup, coffee and vanilla with 1/4 cup cold water in large bowl until smooth.
2. Sift together all remaining cake ingredients. Add to tofu mixture, and beat with electric mixer until smooth, about 2 to 4 minutes.
3. Divide batter between cake pans. Bake about 15 minutes, or until springy to the touch. Cool in pans on wire racks 10 minutes. Invert cakes onto racks, and cool completely.
4. To make Chocolate Frosting: Place tofu, vanilla and chocolate in blender or food processor, and process until smooth.
5. To assemble: Place 1 cake layer on serving plate. Spread with 1/2 cup frosting. Top with second cake layer. Decoratively frost top and sides. Garnish with raspberries, if desired.