lumicero/recipes-ing2inst huggingface dataset:
Title: Fuzzy Red Velvet Cake
Ingredients:
- 1 buttermilk
- 1/2 cherry pie filling
- 1 butter
- 1/2 eggs
- 3 pure vanilla extract
- 1 cream cheese
- 9 butter
- 12 pure vanilla extract
- 6 confectioners' sugar
- 1 1/2 flaked coconut
- 4 1/2
- 7
Instructions:
1. Preheat oven to 350ºF. Grease and flour 3 round 8-inch cake pans. Separate the cherries from the syrup by placing in a kitchen strainer over a bowl. Reserve 1/2 cup of the syrup.
2. In a large mixing bowl, add cake mix, buttermilk, 1/2 cup cherry syrup, melted butter, eggs and vanilla. Blend with an electric mixer until the batter is combined. Divide the batter evenly between the prepared pans.
3. Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes.
4. Remove the pans from the oven and allow to cool for 10 minutes. Remove the cakes from the pans and cool completely for 30 minutes.
5. Place the white chocolate in a small glass bowl. Microwave on high for 1 minute. Remove from microwave and stir until smooth.
6. Place the cream cheese and butter in mixing bowl. Beat until well combined. Add the melted white chocolate, vanilla and 2 1/2 cups of the confectioners’ sugar. Blend on low speed until the sugar is incorporated. Add the additional sugar and blend until the frosting is fluffy.
7. To Frost: Place one cake layer on a serving platter and spread with frosting, top with Cherries. Place the second layer on the first and frost. Place the third cake layer on top and frost top and sides of cake. Sprinkle and gently press coconut over entire cake.
Title: Best Chocolate Cupcakes
Ingredients:
- 2 cake flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 3/4 sugar
- 1 3/4 butter
- 1/2 vanilla extract
- 1/3 milk
- 1 hot water
- 1 eggs
- 1/2
- 4
Instructions:
1. In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, cocoa, and sugar.
2. Add the butter and mix at low speed for 1 minute. With the mixer running, add the oil and continue mixing until the mixture looks like sand.
3. In a separate bowl, combine vanilla, milk, and water. Then add mixture all at once to the mixing bowl. Mix for 1 minute, scrap the sides and bottom of the bowl, then continue to mix for another 30 seconds.
4. Add the eggs one at a time, beating well in between each addition. The batter should be thin.
5. Divide evenly into 24 baking cups and bake at 350 degrees Fahrenheit for about 20 minutes, or when toothpick inserted in the middle comes out clean.
Title: Spiced Roasted Strawberries
Ingredients:
- 500 strawberries
- 1 extra virgin olive oil
- 1 caster sugar
- 1 vanilla bean
- 1 cracked black pepper
Instructions:
1. Place strawberries in a large ovenproof dish, stir in all the ingredients making sure the strawberries are well coated.
2. Roast in a moderate oven for 10 to 15 minutes.
3. Serve immediately with plain vanilla ice cream, or to be really decadent, a large dollop of King Island Cream.
4. Note: As fresh vanilla bean pods are expensive (thanks very much to Coca Cola), you can substitute vanilla sugar or vanilla essence, but for a real treat, save up for the fresh pods.
Title: French Silk Meringue Tartlets
Ingredients:
- 4 fresh lemon juice
- 1 granulated sugar
- 1 butter
- 3/4 powdered sugar
- 1 1/2 cocoa powder
- 2 vanilla extract
- 3 eggs
- 1 egg substitute
- 2 strawberries
- 12 raspberries
Instructions:
1. Meringue shells:.
2. Line baking sheet with parchment paper. Draw twenty-four 2-inch circles on the parchment paper, about 1 inch apart; set aside.
3. In large mixer bowl, beat egg whites and lemon juice at medium speed until soft peaks form. Use back of small spoon to spread about 2 tablespoons meringue into 2-inch circles on prepared baking sheet, building up sides to form shells.
4. Bake in 250°F oven for 1 hour. Turn oven off; do not open door. Let meringue shells stand in oven overnight. Carefully remove shells from parchment. Store shells in airtight container at room temperature. Just before serving, spoon filling into shells. Garnish each tart with strawberry half or raspberry. If desired, drizzle with raspberry plate scapers.
5. French Silk Filling:.
6. In large mixer bowl, beat butter, powdered sugar, and cocoa powder at medium speed until creamy. Add melted chocolate and vanilla; beat at low speed until combined. Beat at high speed until light and fluffy, scraping bowl as needed. Add eggs, one at a time, beating well after each addition. Beat at medium speed until light and fluffy, about 2 to 3 minutes. (Filling can be made in advance and refrigerated. Let stand at room temperature for 30 minutes before spooning into tarts.) Just before serving, spoon into meringue shells. Serve immediately or chill for up to 2 hours.
Title: Eggless Rich Chocolate Cake
Ingredients:
- 1 2/3 flour
- 1 sugar
- 3/4 baking soda
- 1 salt
- 1 buttermilk
- 1 butter
- 1/2 vanilla
- 1 1/2
Instructions:
1. Sift dry ingredients together.
2. Beat in other ingredients and mix til smooth.
3. Bake in 9 x 12" greased and floured pan 375 degees F oven for 30 minutes.
4. Frost with favorite of choice.
Title: Turtle Cheesecake
Ingredients:
- 2 butter
- 1 1/3 sugar
- 1/4 cream cheese
- 24 sugar
- 1 1/4 eggs
- 4 sour cream
- 1 vanilla extract
- 1 butter
- 1 chocolate chips
- 1 pecans
- 1
Instructions:
1. For the crust, combine the chocolate wafer crumbs, butter and sugar in a bowl and mix well. Press the crumb mixture over the bottom and 1 inch up the side of a lightly greased 9-inch springform pan. Bake at 325 degrees for 10 minutes. Cool in the pan on a wire rack.
2. For the filling, beat the cream cheese in a mixing bowl until creamy. Add the sugar gradually, beating constantly until blended. Add the eggs 1 at a time, beating well after each addition and scraping the side of the bowl as needed. Stir in the sour cream and vanilla. Spoon into the prepared crust. Bake at 325 degrees for 65 minutes; the center will not be completely set . Turn off oven.
3. Let the cheesecake stand in the oven with the door open ajar for 1 hour. Remove to a wire rack to cool completely. Chill, covered, for 8 hours or longer. Remove the side of the pan carefully and place the cheesecake on a serving plate.
4. For the topping, heat the butter in a saucepan until melted. Stir in the chocolate chips. Cook overlow heat until blended, stirring frequently. Spread over the top of the cheesecake. Chill for 15 minutes. Combine the caramel topping and pecans in a saucepan. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes. Remove from heat. Cool for 5 minutes. Spread over the top of the cheesecake. Let stand until cool. Serve immediately or store, covered, in the refrigerator.
5. Serves 12.
Title: Strawberry Nut Roll
Ingredients:
- 6 eggs
- 3/4 sugar
- 1 ground walnuts
- 1/4 all-purpose flour
- 1/4 salt
- 1/8 confectioners' sugar
- 1 fresh strawberries
- 1 sugar
- 2 vanilla extract
- 1 confectioners' sugar
Instructions:
1. In a mixing bowl, beat egg whites until soft peaks form.
2. Gradually add 1/4 Celsius sugar, beating until stiff peaks form.
3. Set aside.
4. In another mixing bowl, beat egg yolks and remaining sugar until thick and lemon colored.
5. Combine walnuts, bread crumbs, flour and salt; add to yolk mixture.
6. Mix well.
7. Fold in egg white mixture.
8. Line a greased 15 x 10 x 1 inch baking pan with waxed paper; grease the paper.
9. Spread batter evenly into pan.
10. Bake at 375 for 15 minutes or until cake springs back when lightly touched.
11. Cool for 5 minutes.
12. Invert cake onto a kitchen towel dusted with confectioners'.
13. Gently peel off waxed paper.
14. Roll up cake in the towel, jelly-roll style, starting with a short side.
15. Cool on a wire rack.
16. Slice six large strawberries in half; set aside for garnish.
17. Thinly slice remaining berries; set aside.
18. In a mixing bowl, beat cream until soft peaks form.
19. Gradually add sugar and vanilla, beating until stiff peaks form.
20. Unroll cake; spread filling to within 1/2 inch of edges.
21. Top with sliced berries.
22. Roll up again.
23. Place, seam side down, on serving platter.
24. Chill until serving.
25. Dust with confectioners' sugar.
26. Garnish with reserved strawberries.
27. Refrigerate leftovers.
Title: Instant Bread Pudding
Ingredients:
- 1 fat-free sugar-free instant vanilla pudding mix
- 2 vanilla extract
- 1/2 pumpkin pie spice
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Lightly spray the inside of a 3-quart casserole with butter-flavored cooking spray; set aside.
3. In a medium bowl, whisk together pudding mix, evaporated milk, almond extract, and pumpkin pie spice. Add bread (cut into pieces) Stir together until well combined and bread is saturated.
4. Bake bread pudding in preheated oven for 1 hour to 1 hour 10 minutes or until knife inserted into center comes out clean.
Title: Low Fat Dark Chocolate Mousse
Ingredients:
- 1 silken tofu
- 6 bittersweet chocolate
- 1/4 water
- 1/2 brandy
- 1 sugar
- 1 heavy cream
- 1/2 sugar
- 1/4
- 1/2
- 1 1/4
Instructions:
1. In a food processor or blender puree the tofu until it is smooth.
2. Put the chopped chocolate, cocoa powder, water and brandy in the top of a double boiler or a heat-proof bowl. Place over a pot containing 1-inch of barely simmering water. Stir frequently, until melted and smooth. Remove from heat. Mix in 1/2 cup of sugar, a little at a time, until smooth.
3. Add the chocolate mixture to the tofu and puree until well blended. Spoon the mousse into individual serving dishes or one large serving dish. Cover and refrigerate for at least 1 hour.
4. Whip the cream with an electric mixer. When the cream is almost completely whipped, add the remaining 1/2 teaspoon of sugar and finish whipping. Top each serving with a dollop of whipped cream and a sprinkle of chocolate shavings and serve.
Title: Blushing Maid - German Raspberry Dessert
Ingredients:
- 10 raspberries
- 3 dark chocolate
- 2 Chambord raspberry liquor
- 2 cherry juice
- 2 yoghurt
- 1/2 sugar
- 10 vanilla
- 2
- 1
Instructions:
1. Thaw the raspberries a little (they should not become too soft!).
2. Process the pumpernickel or bread to coarse crumbs, mix with chopped chocolate and put into glass bowl and soak with schnaps or juice.
3. Whip cream until stiff.
4. Cream yoghurt with the sugar and vanilla (or vanilla sugar).
5. Fold in whipped cream.
6. Pour yoghurt cream over soaked bread crumbs.
7. Top with raspberries and refrigerate for one hour or so (it tastes better if it's a bit soaked through).
Title: Best Chocolate Chip Cookies (Bills)
Ingredients:
- 1 salted butter
- 1/2 sugar
- 1 1/2 brown sugar
- 2 eggs
- 2 vanilla extract
- 3 all-purpose flour
- 1/2 table salt
- 1 baking soda
- 1 1/2 baking powder
- 16
Instructions:
1. Preheat oven to 360 degrees.
2. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 5 minutes on medium speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes.
3. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.
4. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving.
Title: Cherry Dumplings in Brandied Butter
Ingredients:
- 2 fresh cherries
- 1/2 sugar
- 8 brandy
- 750 butter
- 1 salt
- 1 chocolate curls
- 2 ice cream
- 1
Instructions:
1. Slow cook the cherries, sugar, and 1/2 cup brandy (to taste) until tender.
2. Put the mixture into the refrigerator to cool.
3. Open the package of dumpling wrappers, remove 5 wrappers, and keep a damp tea towel (or damp paper towel) over the remaining wrappers.
4. Take the cherry, sugar and brandy mix out of the fridge once it's cooled enough to handle it.
5. Wet the edges of a dumpling wrapper with water, put a teaspoon (about 4-5 cherries) into the center, then fold the dumpling wrapper over and seal the edges together with a fork or your fingers, like ravioli -- the seal must be tight!
6. Do the other 4 wrappers, then take out another five and repeat until you run out of dumplings or wrappers.
7. To make the sauce, dissolve the butter in 1/2 cup of brandy until you have a creamy consistency, then take off the heat.
8. To cook the dumplings, use only ONE of the cooking methods listed below, then go the the plating step (#11).
9. Cooking method 1: To steam the dumplings -- prepare a steamer (e.g., a wok with an insert, or bamboo steaming trays above hot water), then put the dumplings in a single layer into the steaming vessel and cover; steam for ca 10 minutes.
10. Cooking method 2: To boil the dumplings -- boil a good amount of water in a pot (at least 3-4 inches deep), drop the dumplings in, and cook until they float.
11. Once you have cooked the dumplings, puddle the brandied butter in a rimmed plate, put 2-4 dumplings in the center, then garnish with chocolate curls. Optionally, a scoop of ice cream (vanilla or cherry) on the side makes for a heavenly flavor. Any additional sauce can go on top of the ice cream.
Title: Passion Fruit Cheesecakes (Reduced Fat!!!)
Ingredients:
- 6 ricotta cheese
- 250 eggs
- 250 cornflour
- 3 caster sugar
- 2 lime, juice and zest of
- 50 passion fruit
- 1 passion fruit
- 4
- 1
Instructions:
1. pre-heat the oven to 180 degrees (fan oven).
2. scrunch foil around the base and sides of 4 10cm metal cooking rings to seal.
3. grease well.
4. divide the biscuit crumbs between the rings.
5. blend ricotta and soft cheeses, eggs cornflour, sugar lime rind and juice in a food processor until smooth.
6. spoon into the rings.
7. bake for 20 minutes until just set in the centre.
8. leave cheesecakes to cool in turned-off oven with door ajar.
9. top with coulis and passion fruit and serve.
Title: Potato Chip Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 vanilla
- 1/2 pecans
- 1/2 flour
- 1 3/4 confectioners' sugar
- 1
Instructions:
1. Perheat oven to 350 degrees.
2. Mix Butter-Sugar-Vanilla in a large bowl.
3. Add potato chips-pecans-flour and mix well.
4. Roll dough into balls about a teaspoon size.
5. Place on a ungreased cookie sheet.
6. Flatten balls with your fingers.
7. Bake for 10 minutes.
8. Remove place on a wire rack.
9. While still warm sprinkle with confectioners sugar.
10. --That it ENJOY---.
Title: Mincemeat and Marzipan Tea Bread
Ingredients:
- 8 self-raising flour
- 4 butter
- 3 light muscovado sugar
- 3 marzipan
- 2 eggs
- 10 icing sugar
- 2
Instructions:
1. Preheat the oven to 180c / gas 4 / fan 160c.
2. Butter a 2lb loaf tin and line the base with greaseproof paper.
3. Tip the flour into a bowl, add the cold butter and rub until the mixture forms fine crumbs. (I do this in the food processor to save time) Stir in the sugar and marzipan cubes.
4. In another bowl, lightly whisk the eggs, and then stir in the mincemeat. Stir this into the flour mixture until evenly combined.
5. Spoon in to the prepared loaf tin, smooth and sprinkle the flaked almonds over the top.
6. Bake for 1 hour until the tea bread is risen and golden brown, or a skewer inserted comes out clean, (except for it you push it through a piece of marzipan!).
7. Lightly dust the tea bread with icing sugar while it is still hot.
8. Allow to cool in the tin for 10 minutes then tip on to a wire rack to cool completely.
Title: Mom's Chocolate Zucchini Sheetcake
Ingredients:
- 2 zucchini
- 1/2 butter
- 1/2 olive oil
- 1 3/4 sugar
- 2 eggs
- 1 vanilla
- 1/2 buttermilk
- 2 1/2 flour
- 4 salt
- 1/2 baking soda
- 1 cinnamon
- 1/2 ground cloves
- 1/2 chocolate chips
- 1/4 walnuts
- 1/4
Instructions:
1. Preheat oven to 325 degrees. Grease and flour baking pan(s), either metal or glass okay. Use 9 x 13" pan for sheetcake, or (2) loaf pans for the loaf variation.
2. Combine the 1/4 cup chocolate chips and chopped walnuts in a small bowl. Set aside.
3. Peel and grate the zucchini. Set aside.
4. Cream butter, oil and sugar. Beat in eggs and vanilla. Stir in buttermilk.
5. Sift together flour, cocoa, salt, baking soda, cinnamon and cloves.
6. Add dry ingredients to creamed mixture and mix well, then stir in zucchini.
7. Pour into prepared 9 x 13" pan, sprinkle with topping.
8. Bake at 325 degrees for 60 minutes, or until knife inserted into center comes out clean.
9. For loaf option: stir the chocolate chips and walnuts into the batter, pour into two loaf pans, same baking temperature and time.
Title: Moist Chocolate Cake
Ingredients:
- 1/2 margarine
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 1 flour
- 1/4 cocoa powder
- 1 baking powder
- 1 baking soda
- 1 sour cream
Instructions:
1. Preheat oven to 350°F.
2. Cream together margarine and sugar.
3. Mix in eggs and vanilla extract.
4. Sift in flour, cocoa powder, baking powder and baking soda; mix well.
5. Mix in sour cream.
6. Lightly grease 8x8 baking dish.
7. Dust dish with cocoa powder to prevent sticking.
8. Bake for 40 - 45 minutes.
9. Don't worry, the middle will sink a bit.
Title: Pumpkin Spice Muffins
Ingredients:
- 18 pumpkin
- 15 water
- 1/2
Instructions:
1. Mix together the above ingredients.
2. Pour into cupcake pan.
3. Bake according to package directions for cupcakes at longest time.
Title: Choco-Cherry Cheesecake Bars
Ingredients:
- 1 egg
- 1 cream cheese
- 1 eggs
- 2 sweetened condensed milk
- 1 maraschino cherries
- 1/4 butter
- 3 margarine
- 1
- 1/2
Instructions:
1. Heat oven to 350°F In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 10-15 minutes or until light golden brown.
2. Meanwhile, in small bowl, beat 1 egg white, until frothy. Brush egg white over crust. Bake 3 minutes longer or until egg white is set.
3. Meanwhile, in large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add egg yolk, 2 eggs, the condensed milk, almond extract and food coloring; beat until well blended. Stir in chopped cherries.
4. Pour cherry mixture over crust. Bake 16-20 minutes longer or until set. Cool completely, about 45 minutes,.
5. Meanwhile, in medium saucepan, heat chocolate chips and butter over low heat, stirring frequently, until melted and smooth, Remove form heat. Cool 20 minutes.
6. Stir whippping cream into chocolate mixture until well blended. Spread over cooled bars. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 8 rows by 6 rows. Store in refrigerator.
Title: Cherry Delight Salad
Ingredients:
- 1 cherry pie filling
- 1 crushed pineapple
- 1 Cool Whip
- 1 sweetened condensed milk
- 1 walnuts
Instructions:
1. Mix all of the ingredients together and chill overnight.
2. Enjoy!
3. Cooking time refers to chill time.
Title: Juz Al-Hind Cake - Coconut Cake from Oman
Ingredients:
- 3/4 sugar
- 1 water
- 1/2 white flour
- 1/2 farina
- 1/3 sugar
- 1 1/2 baking powder
- 1 eggs
- 2 milk
- 1 vanilla flavoring
- 1
Instructions:
1. Make the Syrup: Mix the 3/4 cup of sugar and 1 cup of water in a saucepan. Bring to a boil. Reduce heat to medium low and boil for 5 minutes. Set aside to cool.
2. In a bowl mix the flour, farina, sugar, baking powder, and coconut. In another bowl, mix the eggs, milk, and vanilla. Add the wet mixture to the dry mixture, and stir until well mixed. Pour into a 8" x 11" lightly greased cake pan and bake at about 350 degrees F until a toothpick or knife inserted near the center comes out clean. If the top is not already a golden brown, then broil the top for a minute or two to achieve this color.
3. Remove from the oven. Over the hot cake, pour the cooled syrup. Leave to cool, then serve.
Title: Strawberry Yogurt Parfaits
Ingredients:
- 1 1/2 old fashioned oats
- 1/4 honey
- 1/4 sugar
- 2 salt
- 1/4 cinnamon
- 1/4 strawberries
- 2 sugar
- 2 vanilla extract
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Line a baking sheet with foil or parchment paper. (If using foil, spray with non-stick cooking spray). Mix all of the ingredients together in a medium sized bowl, and stir until everything is well combined. Bake for 15 minutes, then remove from oven and stir to break granola apart. Return to the oven for another 15-20 minutes, or until granola is crisp (watch it carefully in the last 10 minutes of baking.) Let cool completely, and add to your parfaits.
2. In a small bowl, add the yogurt, sweetener, and vanilla if desired. Layer 1/4 cup yogurt, 1/4 cup diced strawberries, and 1/4 cup granola into each of the four glasses/jars. Repeat. Enjoy immediately, or top with a lid or saran wrap, and store in the fridge for up to three days.
Title: Coconut Macaroons With Mini Chocolate Chips
Ingredients:
- 3/4 granulated sugar
- 2/3 sweetened flaked coconut
- 10 vanilla extract
- 1/2 salt
- 1/4
- 1
- 1/3
Instructions:
1. In a heavy saucepan combine egg whites, salt, sugar and coconut flakes and cook over medium-low heat, stirring frequently until all the ingredients combine together, about 12-15 minutes. The mixture should be sticky and moist, not dry.
2. Remove from heat and stir in the almond and vanilla extracts.
3. Set aside on a dish and let it cool in the refrigerator about 30 minutes.
4. Stir in chocolate chips.
5. Preheat the oven to 300°.
6. Using a tablespoon, scoop tightly packed tablespoonfuls onto a baking sheet covered with a silpat or parchment paper.
7. Bake 27-30 minutes or until golden.
Title: Mom's Tote Cake for Picnics and Lunchboxes
Ingredients:
- 1/2 butter
- 1 1/2 brown sugar
- 2 eggs
- 2 1/2 flour
- 2 baking powder
- 1/2 salt
- 1 vanilla
- 1 milk
- 3 miniature marshmallows
- 1/2 brown sugar
- 1/2
Instructions:
1. Make cake:
2. Preheat oven to 350 degrees F.
3. In large mixing bowl, cream brown sugar and butter. Add eggs one at a time, mixing thoroughly. Add dry ingredients alternately with milk and vanilla mixture, mixing thoroughly. Pour cake batter into greased and floured 9x13- inch baking pan.
4. Make topping:
5. Combine brown sugar sugar and nuts. Sprinkle marshmallows over cake batter and sprinkle brown sugar and nuts on top.
6. Bake at 350 d F for 30 to 40 minutes. Cool cake in pan before cutting.
Title: Best Flan Ever
Ingredients:
- 1 sugar
- 6 eggs
- 1 evaporated milk
- 1 vanilla extract
- 1 cream cheese
- 1
Instructions:
1. Preheat oven to 350°F.
2. Select 2 oven safe containers, one that can easily fit inside the other.
3. The large one will be used for a water bath and the smaller one will actually house the flan.
4. Fill the larger container a little less than half way with water and place in the cold oven to heat up while you prepare the caramel and the custard.
5. In a large pan, using a wooden spoon caramelize the sugar until it turns a light golden brown.
6. While still hot, transfer the melted sugar to the smaller container, swirling it around until the entire bottom is covered then set aside.
7. In a blender add the remaining ingredients and blend until smooth.
8. Open up the oven where you have placed the water bath and then place the small pan with the caramel inside the large water bath pan.
9. Pour the custard into the pan being careful not to splash it.
10. Bake for 30- 45 minutes until the top is golden brown and the center passes a toothpick test.
11. Remove from oven and allow to cool on rack.
12. You may invert this onto a large serving dish with lip or just server out of container you cooked it inches.
Title: Pumpkin Chiffon Cake
Ingredients:
- 3 pumpkin
- 1 evaporated milk
- 3 eggs
- 1 sugar
- 1 salt
- 1 cinnamon
- 1 clove
- 1 ginger
- 1 milk
- 1 vanilla instant pudding mix
- 1 eggs
- 1 butter
- 3 margarine
- 1/2
Instructions:
1. Bottom layer: Combine all ingredients in a bowl; mix well.
2. Pour into 9x13 greased and floured pan and set aside.
3. Top layer: Combine all ingredients in a bowl; mix well.
4. Carefully pour over bottom layer, spreading evenly all around.
5. Bake in 350F oven for 1 hour.
6. Turn heat down to 300°F, bake for 1/2 hour longer.
7. As soon as cake is out, loosen sides with knife.
8. Pour melted butter or margarine over entire cake.
9. Cool for about 40 minutes on wire rack.
10. Cut with knife, turn over onto foil lined cookie sheet.
11. Serve.