lumicero/recipes-ing2inst huggingface dataset:
Title: Vanilla Souffles
Ingredients:
- 2 butter
- 5 sugar
- 1/4 flour
- 1 1/4 milk
- 4 eggs
- 1 vanilla
- 1/4 cream of tartar
- powdered sugar
Instructions:
1. Butter bottom of a 1 1/2 quart souffle dish.
2. Sprinkle 1 to 2 tablespoons evenly over it.
3. In a saucepan, whisk together the flour, 2 tablespoons sugar and 1/3 cup milk.
4. Place over medium heat.
5. Whisk in remaining milk, stirring until mixture thickens.
6. Remove from heat, stir in 2 tablespoons butter, lightly beaten egg yolks and vanilla; set aside.
7. Beat whites with cream of tartar until peaks form.
8. Sprinkle 1 tablespoon sugar over whites.
9. Fold together.
10. Spoon batter into souffle dish.
11. Bake at 325 degrees for 50 to 55 minutes.
12. Remove, sprinkle with sugar and serve.
Title: Cowboy Cookies
Ingredients:
- 1 shortening
- 1 brown sugar
- 1 white sugar
- 2 eggs
- 1 vanilla
- 1 baking soda
- 1 baking powder
- 2 flour
- 1 chocolate chips
- 2 old fashioned oats
- 1/2 walnuts
Instructions:
1. Cream shortening and sugars.
2. Add eggs and beat well.
3. Add vanilla.
4. Sift soda, powder and add to creamed mixture.
5. Add chips , oats, and nuts.
6. Dough will be rather thick.
7. Drop by teaspoon on ungreased cookie sheet.
8. Bake 12 minutes at 375*.
9. These freeze well.
Title: Frosted Ginger Cookies
Ingredients:
- 1 granulated sugar
- 3/4 butter
- 1 egg
- 3 molasses
- 2 flour
- 1 baking soda
- 1 1/2 ground ginger
- 1 cinnamon
- 1/2 salt
- 1/2 ground cloves
- 1/2 nutmeg
- 1 powdered sugar
- 1 lemon juice
Instructions:
1. Preheat oven to 350°.
2. In a large bowl, cream 1 cup granulated sugar with butter until light and fluffy, about 3 minutes.
3. Mix in egg and molasses.
4. In a medium bowl, stir together flour, baking soda, and spices.
5. Add to butter mixture and blend well.
6. Fill a shallow bowl with granulated sugar.
7. Break off walnut-size pieces of dough and roll into balls; roll balls in sugar.
8. Arrange on greased cookie sheets and bake until golden brown, about 10 minutes.
9. Transfer to cooling racks.
10. Meanwhile, make glaze: Combine powdered sugar with 1 tablespoons water and stir until smooth, then stir in lemon juice. Drizzle glaze over cookies.
Title: Root Beer Float Cookies (Gluten-Free)
Ingredients:
- 1/2 granulated sugar
- 1/2 brown sugar
- 1/4 butter
- 1/4 shortening
- 1/4 buttermilk
- 1 egg
- 1 vanilla
- 1/2 baking soda
- 1/2 salt
- 1/8 xanthan gum
- 2 confectioners' sugar
- 1 half-and-half
- 1/2 milk
- 1 1/2 butter
- 1
- 1/2
Instructions:
1. Preheat oven to 375 degrees.
2. Lightly grease cookie sheets.
3. In a large bowl combine granulated sugar, brown sugar, butter, shortening, buttermilk, egg, root beer extract and vanilla.
4. Beat at medium speed until well blended.
5. Add flour mixture, baking soda and salt.
6. Beat on low speed until dough forms.
7. Drop by heaping teaspoonful 2 inches apart on cookie sheet.
8. Bake 10-12 minutes or until set. Cool completely.
9. In a mixing bowl combine frosting ingredients beat at low speed of electric mixer until smooth.
10. Once cookies are cool, spread frosting evenly over cookies.
11. Let dry completely before storing in container.
Title: Easy Strawberry Pound Cake
Ingredients:
- 1 strawberry Jell-O gelatin dessert
- 3 eggs
- 4 water
- 1/2 flour
- 1/2 strawberry
- 3
- 1/2
Instructions:
1. Mix all ingredients together. Bake at 325* for 1 hour in a tube pan.
2. FOR ICING:.
3. Mix one box of powdered sugar, 1 tsp.vanilla, 1 stick of butter and juice from strawberries. Frost when cake is cool.
Title: Fruit Roly Poly Pudding
Ingredients:
- 2 flour
- 4 baking powder
- 1/2 salt
- 2 -4 shortening
- 2/3 butter
- 1 milk
- 1/3 - 1/2 sugar
- 2 cinnamon
- 1/3 nutmeg
- 1/4 flour
- 3/4 sugar
- 1/3 cold water
- boiling water
Instructions:
1. BISCUIT DOUGH:.
2. Sift together flour, baking powder, and salt. Cut in shortening with a pastry blender until the mixture resembles fine cornmeal. Add milk to make a soft dough (do not overmix). Turn dough on to a lightly floured surface and knead slightly.
3. ROLY POLY PUDDING:.
4. Roll dough into a rectangular shaped piece 1/8 to 1/4-inch thick. Combine fruit (apples, berries, peaches, rhubarb, etc.) and sugar and spread on the dough. Sprinkle with spice if desired. Roll up and place in greased baking dish and bake in hot oven (400 F) for 10 minutes, then lower the temperature to moderate (350 F) and bake 15-20 minutes longer. Serve hot with Fruit Juice Sauce.
5. FRUIT JUICE SAUCE.
6. Mix together flour and sugar, add cold water and blend to a smooth paste. Slowly add boiling water, stirring constantly, then cook sauce over boiling water until it is thickened. Remove from heat and add fruit juice. Serve hot.
7. NOTE: Reduce the sugar to taste when using juice from preserved fruit.
8. I'm not really sure of the number of servings or actual prep time.
Title: Chocolate Walnut Mud Cake
Ingredients:
- 8 unsalted butter
- 1 all-purpose flour
- 2 baking powder
- 1/2 salt
- 12 eggs
- 4 dark brown sugar
- 1 vanilla extract
- 1 walnuts
- 1 cocoa powder
Instructions:
1. Butter a 9-inch springform pan, then line the bottom with a disc of parchment paper. Use strips of parchment to line the sides as well.
2. Preheat an oven to 350°F (175°C).
3. Sift or whisk together the flour, baking powder and salt in a small bowl. Set aside.
4. In a saucepan over medium heat, melt the butter with the chocolate, stirring until smooth. Remove from the heat to cool slightly.
5. In a medium bowl, whisk together the eggs, sugar and vanilla so that the sugar is dissolved. The mixture should barely lighten in colour.
6. Pour the egg mixture into the chocolate, and stir to combine. Fold in the flour mixture, being careful not to overmix. Stir in the walnuts.
7. Pour the batter into the prepared pan and bake in a preheated oven for 35-40 minutes (15-17 minutes for 1/4th recipe) or until the centre is puffed and cracked. A cake tester inserted into one of these cracks should come out with wet, clumped crumbs; gooey but not liquid.
8. Let it cool in the pan for at least 15-20 minutes.
9. To serve, release the sides of the springform carefully and remove the parchment paper. If you’d like perfectly sharp slices, refrigerate it for a few hours before slicing.
Title: Quick N Easy Baked Apples and Honey
Ingredients:
- 2 granny smith apples
- 4 cinnamon
- 4 honey
- 4 brown sugar
- 2 marshmallows
Instructions:
1. Core the apples and cut in half to form 4 thick rings. Place the rings on microwave safe plate. Sprinkle with Fruit Fresh.
2. Microwave on high for about 3 minutes or until the centers start to bubble from juice.
3. Sprinkle with a bit of cinnamon and drizzle with honey. Fill the centers of the apples with the dried fruit. Sprinkle the top with a little brown sugar. Cut 2 large marshmellows in half and place one on top of each apple covering the dried ffuit like a hat.
4. Microwave on high for 30 seconds to 60 seconds until marshmellows are softened.
5. For an added touch, brown the top of the marshmellows to a golden brown with a browning element or a oven broiler.
6. Serve quickly but be careful of the hot insides of the apple!
7. For individual servings, you can place the apples into single custard dishes instead of on a plate.
Title: Red Berry Pudding with Amaranth
Ingredients:
- 1/2 amaranth
- 450 lemon, rind of
- 1 cinnamon stick
- 1 berries
- 500 honey
- 2
- 100
- 50
Instructions:
1. Grind the amaranth coarsely and bring it to the boil briefly in the apple juice with the lemon peel and the cinnamon stick.
2. Leave to soak over a low heat for 10 minutes.
3. Remove the cinnamon stick and stir in the berries and honey.
4. Pour the pudding into small bowls and put in a cool place.
5. Whip the cream, top each pudding with some of the cream and garnish with the sliced almonds.
Title: ANGEL FOOD CAKE
Ingredients:
- 12 caster sugar
- 1 1/2 cake flour
- 1 cream of tartar
- 1 salt
- 1/4 vanilla
- 2
Instructions:
1. preheat oven to 160 Celsius.
2. in a small bowl, sift together 3/4 cup sugar and the cake flour. Set aside.
3. beat egg whites until just frothy, then add cream of tartar and salt.
4. beat until till just combined then add the remaining 3/4 cup of sugar in 4 additions.
5. once all the sugar has been added, beat egg whites to soft peaks.
6. once you have soft peaks, add the vanilla and beat for a few seconds.
7. fold in the flour/sugar mix in 6 additions, sifting it over the egg mix each addition.
8. spoon batter into an UNGREASED 9 inch tube tin with a removeable bottom. level the top with a spatula and tap the pan on a bench once or twice to remove air bubbles.
9. cook for 40 - 50 minutes, until the top springs back when lightly pressed.
10. remove from oven and turn tin upside down on a wire rack. leave UPSIDE DOWN to cool completely.
11. to remove cake, gently run a thin knife around the sides and centre of tin. push the bottom up to remove cake.
12. place upside down on a plate and use the knife to remove rest of tin.
13. decorate as desired. I used whipped cream, sliced banana and fresh passionfruit.
Title: Prune Whip Pie
Ingredients:
- 2 prunes
- 1 sugar
- 1/8 salt
- 1 lemon juice
- 1 lemon rind
- 3
- 1
Instructions:
1. Preheat oven to 300°F.
2. Rub prunes through a strainer; add 1/2 cup sugar and heat again to boiling until sugar is dissolved.
3. Add salt, lemon juice and rind.
4. Beat egg whites until nearly stiff; gradually add remaining sugar and continue to beat until stiff enough to hold it's shape.
5. Fold in prune pulp, pour into pie shell and bake for about 30 minutes or until set.
Title: Sma Tartor
Ingredients:
- 1/4 butter
- 2 brown sugar
- 2 eggs
- 1 flour
- 1 1/2 baking powder
- 2 vanilla
- 1
Instructions:
1. Cream butter with 1 cup sugar. Add the egg yolks; sift flour together with baking powder. Add to mixture.
2. Stir well and add 1/2 tsp vanilla. Pat this mixture into a 9x9 inch cake pan.
3. Sprinkle with nuts.
4. Beat egg whites very stiff and beat in the second cup of brown sugar and 1/2 stp vanilla. Spread over the top of the nuts.
5. Bake in 350F oven for 30 minutes.
6. Cool.
7. Cut in squares to serve.
Title: Fresh Strawberry Marmalade (Strawberry Sauce) Ww Friendly
Ingredients:
- 2 fresh strawberries
- 1 1/2 sugar
- 1/2 orange marmalade
- 1 fresh lemon juice
- 2
Instructions:
1. Stir strawberries and sugar in a large bowl.
2. Let stand until berries release juices, about 5 minutes.
3. Stir in marmalade, lemon juice and vinegar.
4. Chill at least 30 minutes and up to 4 hours.
Title: Fraises Glacees Chantilly (Strawberries W/Raspberry Puree)
Ingredients:
- 2 strawberries
- 1/2 confectioners' sugar
- 1 raspberries
- 1 confectioners' sugar
- 2 Chambord raspberry liquor
- 4
- 3 -4
Instructions:
1. Wash and hull the strawberries. Place in a nice serving bowl and stand the bowl in crushed ice.
2. Put the raspberries in food processor and puree. Pour through a fine sieve or mesh strainer into another bowl and stir in the confectioner's sugar.
3. Pour the raspberry puree over the strawberries and gently toss to coat.
4. Pour the whipping cream into a chilled bowl. Add the sugar and the Chambord and beat until soft peaks form.
5. Just before serving, pile the Chantilly Creme over the strawberries.
6. Garnish with crushed macaroons and enjoy!
Title: Fuji Apple Spice Cake With Cream Cheese Frosting
Ingredients:
- 3 all-purpose flour
- 1 3/4 ground cinnamon
- 1 1/2 baking powder
- 1/2 salt
- 1/2 ground allspice
- 1/4 ground nutmeg
- 1/4 baking soda
- 1 unsalted butter
- 1 1/4 sugar
- 3/4 golden brown sugar
- 3 eggs
- 2 vanilla extract
- 2 Bourbon
- 1 1/2 unsweetened applesauce
- 2 fuji apples
- 1 1/2 pecans
- 8 cream cheese
- 1/2 unsalted butter
- 1 vanilla
- 1 salt
- 3 powdered sugar
- pecans
Instructions:
1. Position rack in center of oven and preheat to 350 degrees. Butter and flour two 9-inch diameter cake pans with 2 inch sides. Line bottom of each pan with parchment paper round. Whisk first 7 ingredients in a medium bowl. Using electric mixer, beat 1 cup butter in large bowl until fluffy. Add 1 1/4 cup sugar and 3/4 cup brown sugar and beat until smooth. Add eggs 1 at a time, beating well after each addition. Beat in vanilla, then bourbon, if desired (mixture may look curdled). Add flour mixture to egg mixture in 3 additions alternately with applesauce in 2 additions, beating until blended after each addition. Stir in apples and pecans. Divide batter between 2 cake pans and smooth tops.
2. Bake cakes until tester inserted in center of each comes out clean, about 50 minutes. Transfer cakes to racks and cool in pans 15 minutes. Cut around pan sides to loosen cakes. Invert cakes onto racks; peel off parchment paper. Place another rack atop 1 cake and invert again so that cake is rounded side up. Repeat with second cake. Cool completely. (Can be made 1 day ahead. Wrap each cake in plastic and store at room temperature.).
3. Frosting: Using electric mixter, beat cream cheese and butter in large bowl until smooth. Beat in vanilla extract and pinch of salt. Gradually add powdered sugar, beating until frosting is smooth and creamy, about 2 minutes.
4. Assembly: Using a long serrated knife, trim off rounded tops of cakes to make level; brush off any loose crumbs. Transfer 1 cake to platter, trimmed side up. Drop half of frosting (about 1 1/2 cups) by spoonfuls atop cake. Spread frosting evenly to edges of cake. Top with second cake, trimmed side down. Drop remaining frosting by spoonfuls on tops of cake, leaving sides of cake plain. Spread frosting to top edges of cake, swirling to make peaks, if desired. Sprinkle with pecans. Let cake stand at room temperature 1 hour to allow frosting to set slightly. (Can be made 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature for at least 2 hours before serving.).
Title: Peanut Butter Crumb Cakes
Ingredients:
- 1/3 creamy peanut butter
- 2/3 brown sugar
- 3/4 all-purpose flour
- 3 butter
- 1 egg
- 1/3 2% low-fat milk
- 1/2 vanilla extract
- 1/2 baking powder
- 1/8 baking soda
- 1/3
Instructions:
1. In a large bowl, cream peanut butter and brown sugar until crumbly; stir in flour. Cut in butter until mixture resembles coarse crumbs. Set aside 1/3 cup for topping.
2. In a small bowl, whisk the egg, milk and vanilla. Add baking powder and baking soda to the remaining peanut butter mixture; stir in milk mixture just until moistened.
3. Transfer to four 6-oz. ramekins coated with cooking spray. Sprinkle with reserved topping and chocolate chips. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from ramekins to a wire rack to cool completely.
Title: Apple and Blueberry Strudel
Ingredients:
- 3 granny smith apples
- 1/4 cinnamon
- 1 ground mixed spice
- 1 blueberries
- 1 phyllo pastry sheets
- 1/2 milk
- 6 icing sugar
- 1
Instructions:
1. Preheat oven to 180°C Grate apples.
2. Add chopped apricots, custard powder, cinnamon and mixed spice. Stir to combine. Add blueberries. Stir again.
3. Lay filo pastry in a baking dish. Fold in half. Spread filling mix down one side. Carefully fold the strudel. Lightly brush the top of pastry with milk. Bake for 15-15 minutes, or until golden brown. If pastry begins to brown too fast, lower the heat a little.
4. Remove from oven and dust with icing sugar. Serve with yoghurt or reduced-fat ice cream.
Title: Sonic Peanut Butter Shake
Ingredients:
- 2 1/4 vanilla ice cream
- 1/4 creamy peanut butter
- 2
Instructions:
1. Directions.
2. Combine ingredients in the blender until smooth.
3. Garnish with whipped cream.
Title: Carrot Cake With Pineapple Cream Cheese Swirl
Ingredients:
- 1 1/2 granulated sugar
- 3/4 butter
- 3 eggs
- 1/2 vanilla
- 3 flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1 1/2 sour cream
- 2 carrots
- 1 walnuts
- 8 cream cheese
- 1 egg
- 0.5 vanilla
- 1/2 lemon juice
- 1/4 crushed pineapple
- 20
Instructions:
1. Beat together the sugar, butter, eggs and vanilla.
2. Sift together the flour, baking powder, baking soda and salt.
3. Add the dry ingredients alternately with the sour cream.
4. Stir in the carrots and walnuts.
5. For the swirl:.
6. Beat the cream cheese with the egg, condensed milk, vanilla and lemon juice until creamy.
7. stir in the crushed pineapple.
8. Grease a 12 cup bundt pan.
9. Layer 1/2 of the cake mix into the pan.
10. Pour the swirl batter over the cake mix.
11. Add the last half of the cake mix over the swirl.
12. Bake 50-60 minutes at 350 fahrenheit.
13. Cool in pan 30 before inverting onto a plate or rack.
Title: Banana Buttermilk Toffee Cake
Ingredients:
- 1 eggs
- 3 buttermilk
- 1 brown sugar
- 1 ground cloves
- 1/2 pecans
- 1/2 butter
- 1/2 brown sugar
- 1 heavy cream
- 3 vanilla
- 3 powdered sugar
- 3 pecans
- 1/2
- 2/3
- 3/4
- 1/2
Instructions:
1. for the cake:.
2. Toast pecans in a 350 oven for 3-5 minutes until toasted, chop pecans if purchased whole.
3. Butter and flour 13 x 9 cake pan.
4. In a large mixing bowl, beat all the cake ingredients on low until moistened and then on medium for 2 minutes.
5. Fold in pecans and pour into cake pan.
6. Bake about 40 minutes at 350.
7. cool completely.
8. for the topping:.
9. In a saucepan melt the butter, brown sugar and then add the cream and simmer for 1 minute.
10. Remove from heat and whisk in powdered sugar and vanilla until smooth.
11. Spread over cake and sprinkle with toffee bits and pecans.
Title: Salad Dressing Cake
Ingredients:
- 2 baking soda
- 1 sugar
- 1 salt
- 4 vanilla
- 1/4 water
- 1/2 flour
- 1
- 2
Instructions:
1. Dissolve 2 level teaspoons Baking soda into 1 cup Salad Dressing. (mix well).
2. Cream in the following ingredients: 1 cup sugar, 4 tbs. Cocoa, ¼ teaspoons Salt, ½ teaspoons Vanilla.
3. Add 1 cup Water.
4. Add in 2 cups flour (not level). THIS BATTER WILL BE THIN.
5. Mix batter well and pour into a greased pan, bake at 350° for 30 to 35 minutes until done. Cake will be done when a toothpick inserted into the middle comes our clean.
6. Cool completely and frost!
Title: Pumpkin Pecan Delight
Ingredients:
- 2 pumpkin
- 1 evaporated milk
- 1 sugar
- 3 Splenda granular
- 1 eggs
- 1 vanilla
- 1 butter
- 1 1/2 pecans
Instructions:
1. Preheat oven to 350 degrees.
2. Line a 9x13 pan with non-stick foil or parchment paper. Set aside.
3. In a large bowl, combine the pumpkin, milk, and sugar. Beat in eggs and vanilla.
4. Pour into the prepared pan. Sprinkle with the dry cake mix and drizzle with butter. Sprinkle with pecans.
5. Bake for 1 hour or until golden brown. Cool completely in pan on wire rack.
6. Invert onto a large serving platter. Carefully remove paper or foil.
Title: Jewish Honey Cake (Parve)
Ingredients:
- 4 eggs
- 1 sugar
- 1 honey
- 1 vanilla
- 1 flour
- 4 baking powder
- 1 baking soda
- 1 cinnamon
- 2 nutmeg
- 1/4 ginger
- 1 ground cloves
- 1/2 coffee
- 12 apple
- 1 raisins
- 1
Instructions:
1. Preheat oven to 350ºF. Spray two 9" x 5" loaf pans with non-stick cooking spray. Line the bottoms with brown paper.
2. In a large bowl, beat eggs. Add sugar, honey, oil and vanilla; mix well.
3. In a medium bowl, sift together, flour, baking powder, baking soda, cinnamon, nutmeg, ginger and cloves. Add the sifted, dry ingredients to the egg mixture. Add coffee, apple and raisins. Mix well.
4. Divide batter evenly between loaf pans. Bake in a 350ºF for 1 hour, or until a wooden pick inserted into cake comes out clean.
Title: Mango Pineapple Cobbler
Ingredients:
- 1 flour
- 2 sugar
- 1 1/2 baking powder
- 1/4 salt
- 1/4 butter
- 1/4 milk
- 1 egg
- 4 -5 mangoes
- 1 cornstarch
- 1/4 sugar
- 1 vanilla
- 1
- 1/4
Instructions:
1. Simmer pineapple juice, 1/4 cup sugar & cornstarch for a few minutes, just until it begins to thicken, stir in peeled, sliced mangos, cook until hot; set aside, stir in 1 teaspoons vanilla.
2. Combine flour,sugar,baking powder and salt, then cut in 1/4cup butter until mixture resembles coarse crumbs.
3. In another bowl combine; milk and slightly beten egg; add all at once to dry ingredients stirring just to moisten.
4. Pour mango mixture into a buttered 8" square baking dish, immediately spoon on biscuit topper in 6 mounds; sprinkle with macadamia nuts.
5. Bake at 400 for 20-25 minutes.
6. Serve with vanilla ice cream.
Title: Lemon Chiffon Cake with Strawberry Sauce
Ingredients:
- 1 water
- 1 sugar
- 1/4 eggs
- 3/4 vanilla extract
- 3 fresh lemon juice
- 1/2 lemon, zest of
- 2 matzo meal
- 1 potato starch
- 1 1/2 dry red wine
- 1 fresh strawberries
- 1
- 2
- 1/2
- 1
Instructions:
1. Cake: Preheat oven to 350°F.
2. From cake mix, empty bag containing the powdered egg whites into a large mixing bowl.
3. Add water and mix on low until egg whites are dissolved, then slowly increase the speed.
4. When soft peaks begin to form, slowly add the sugar, a little at a time.
5. Beat on high 1-2 minutes or until soft peaks form and then set aside.
6. In another large bowl, beat oil and eggs 1-2 minutes until mixed and light in color.
7. Add vanilla, lemon juice and zest and mix well.
8. To the oil and egg mixture, add second bag from cake mix along with matzo cake meal.
9. Mix on low until blended.
10. Fold into beaten egg whites.
11. Pour into ungreased angel food cake pan or 9-inch tube pan.
12. Bake 35 minutes.
13. Remove from oven and allow to cool completely before removing the cake.
14. Serve with the sauce of your choice.
15. SAUCE: Place strawberry preserves in a small saucepan.
16. In small bowl, mix together the potato starch and wine, then add to the preserves.
17. Heat on medium-high until it begins to boil.
18. Reduce to low and stir until thickened.
19. Remove from heat.
20. Fold in the pineapple preserves and strawberries.
21. Pour some over the cake or cake slices, sprinkling with almonds.
Title: Blueberry Angel Cupcakes
Ingredients:
- 11 cake flour
- 1 cake flour
- 2 sugar
- 1 1/2 cream of tartar
- 1 1/4 salt
- 1/2 vanilla extract
- 1 lemon peel
- 1 blueberries
- 1 1/2 confectioners' sugar
- 1 lemon juice
- 3
Instructions:
1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes. Sift together flour and 1/2 cup sugar three times; set aside.
2. Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Add vanilla and lemon peel. Gradually beat in the remaining sugar, about 2 tablespoons at a time, beating well after each addition; beat until stiff glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time. Fold in blueberries.
3. Fill paper-lined muffin cups three-fourths full. Bake at 375° for 14-17 minutes or until cupcakes spring back when lightly touched. Immediately remove from pans to wire racks to cool completely.
4. In a small bowl, whisk confectioners' sugar and lemon juice until smooth. Brush over cupcakes. Let stand until set. Yield:2-1/2 dozen.
Title: Put the Lime in the Coconut Cake
Ingredients:
- 1 butter
- 2 sugar
- 1 coconut oil
- 4 eggs
- 2 1/2 all-purpose flour
- 1/2 salt
- 1 baking soda
- 1/2 baking powder
- 1 coconut milk
- 1 sour cream
- 1 yogurt
- 2 sugar
- 1/4 limes, juice and zest of
- 1 coconut milk
- 1/2 butter
- 1/2 shortening
- 4 cream cheese
- 1 powdered sugar
- 1/4 coconut milk
- 1 vanilla
- 2
Instructions:
1. Preheat oven to 350 degrees F and grease and flour 2 (9-inch) cake pans.
2. In an electric mixer or using a hand beater, cream butter and sugar until fluffy. Add coconut oil and eggs 1 at a time.
3. In a mixing bowl or on a sheet of parchment paper, combine flour, salt, baking soda and powder. To mixer add coconut milk and flour to creamed mixture alternately, beginning and ending with flour.
4. Pour batter into prepared pans and bake for 25 to 28 minutes. Allow to cool 10 minutes then unmold onto rack(s) over a sheet pan and allow to cool completely.
5. For Glaze: In a medium bowl combine sour cream or yogurt, sugar, lime zest and juice, coconut milk, shredded coconut.
6. With a bamboo skewer, poke holes in cake and spread glaze on both sides of both cakes. Cover with plastic wrap, chill until ready to frost cake.
7. In an electric mixer or using a hand mixer beat together the butter, shortening, and cream cheese until well blended and fluffy. Add the powdered sugar gradually at low speed. Beat in coconut milk and vanilla. Frost cake. Coat top and sides with shredded coconut.