lumicero/recipes-ing2inst huggingface dataset:
Title: Brownie Cheesecake
Ingredients:
- 8 cream cheese
- 2/3 granulated sugar
- 1 egg
- 1 pure vanilla extract
- 8 bittersweet chocolate
- 1/2 unsalted butter
- 3 eggs
- 1/3 granulated sugar
- 1 dark rum
- 1 pure vanilla extract
- 1 flour
- 1 table salt
- cocoa powder
Instructions:
1. Preheat the oven to 300°F.
2. Lightly grease a 9 inch round cake pan and /or line the bottom with parchment.
3. To Make the vanilla batter:
4. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth.
5. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside.
6. To Make the chocolate batter:
7. In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave.
8. Whisk until smooth and set aside to cool slightly. With a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 minute.
9. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended. Beat in the flour.
10. Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan.
11. Using a knife or the tip of a rubber spatula or a toothpick gently swirl the two batters together so they’re mixed but not completely blended.
12. Tap the pan against the countertop several times to settle the batters.
13. Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 min.; don’t over bake.
14. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let cool on a rack until just slightly warm, about 1-1/2 hours. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight, or freeze.
15. Remove cake from fridge one hour before serving. Loosen the cake from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board. Remove the pan and carefully peel off the parchment. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving).
16. Let sit until cake warms to room temperature before serving. (or eat it cold if you like that!).
17. Invert again onto a similar plate so that the top side is up.
Title: Chocolate Caramel Mille Feuille
Ingredients:
- 2 milk
- 4 sugar
- 6 cornstarch
- 3 bittersweet chocolate
- 7 butter
- 2 1/2 heavy cream
- 3/4 frozen puff pastry
- 1
Instructions:
1. First prepare chocolate pastry cream.
2. Set out a large bowl of ice water and a smaller bowl.
3. In a stainless steel pot, bring the milk to a boil.
4. Whisk together the yolks, sugar and cornstarch in a mixing bowl.
5. Add a small quantity of the hot milk to the egg mixture, whisking vigorously.
6. Continue adding milk, a little at a time, until fully incorporated.
7. Boil the mixture, whisking constantly, for one to two minutes.
8. Stir in the chocolate, then remove from heat and scrape the pastry cream into the smaller bowl.
9. Place the small bowl into the ice water bath.
10. Stir frequently to keep the cream smooth.
11. Cool to 140 degrees.
12. Remove the cream from the ice bath and stir in the butter, in three or four additions.
13. Return the bowl to the ice bath and continue to stir occasionally until the cream is completely cool.
14. Whip heavy cream until it holds medium peaks, then gently fold into the prepared pastry cream.
15. Place the pastry cream into a pastry bag fitted with a round tip.
16. Cut the puff pastry into 15 rectangular pieces.
17. Place them on a parchment-lined sheet pan.
18. Turn convection oven to 375 degrees.
19. Dust the tops of the pastry rectangles with granulated sugar.
20. Bake for eight to ten minutes.
21. Turn pan around and bake for another eight to ten minutes.
22. Remove pastry from oven, then gently invert pan onto another parchment-line sheet pan.
23. Sift powdered sugar on the unbrowned side of the pastry.
24. Bake for another five minutes, until the sugar is smooth, shiny and caramelized.
25. Watch carefully during this phase so pastry does not burn.
26. Remove from the oven and cool to room temperature.
27. Split pastries rectangles and pipe pastry cream onto bottom layer, then replace with the top.
28. Dust plates with cocoa powder and serve.
Title: Berry Dumplings
Ingredients:
- 4 berries
- 3/4 sugar
- 1/4 water
- 1 flour
- 2 sugar
- 1/2 baking powder
- 1/2 salt
- 1/2 milk
- 2
Instructions:
1. Combine berries, 3/4 cup sugar, and water in a microwave-safe casserole. Cook for 5 minutes in the microwave.
2. Quickly mix together dumpling ingredients (flour through oil). Drop by spoonfuls over the berry mixture.
3. Cook, covered, in the microwave for 5 minutes until the dumplings are fluffy and done.
Title: Butterscotch Chocolate Marble Cake
Ingredients:
- 1 instant butterscotch pudding mix
- 1 water
- 1/2 eggs
- 1/2
- 4
- 1/2
Instructions:
1. Preheat oven to 350D F.
2. Grease Bundt pan well and lightly flour it.
3. In large mixing bowl combine cake mix, pudding mix, milk, water, oil and eggs.
4. Beat at medium to high speed for about 3 minutes until mixture is smooth.
5. Pour two-thirds of batter into prepared pan.
6. Mix remaining batter with chocolate syrup and pour evenly over butterscotch mixture.
7. Swirl through batter very gently with thin knife to marble.
8. Bake for 50-60 minutes or until cake tests done Cool in pan 25 minutes, then turn out and finish cooling on wire rack.
9. Chocolate glaze gives a crowning touch, or sprinkle with icing sugar.
Title: Lisa's Apple Cake
Ingredients:
- 7 mcintosh apples
- 2 sugar
- 2 cinnamon
- 3 flour
- 2 sugar
- 1 eggs
- 4 baking powder
- 1/2
- 1
- 2 1/2
Instructions:
1. In a large bowl combine the first three ingredients: apples, sugar and cinnamon.
2. In another large bowl combine the rest of the ingredients:.
3. flour, sugar, Crisco Oil, eggs, orange juice, almond extract, baking powder.
4. Mix well with a wooden spoon.
5. Grease and flour a Bundt Pan.
6. Pour half the beatter into the pan, add half of the apples, then the rest of the batter and top it off with the remaining apples. Bake at 350 degrees F. for 1 hour and 30 minutes. Take the cake out and let stand for 10 minutes. Loosen it a little by shaking the pan; and turn out onto serving plate. Dust with powdered sugar or glaze. Enjoy!
Title: Peanutty Apple Trifle Dessert
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/2 brown sugar
- 1/2 peanut butter
- 1/3 peanut butter
- 1/4 butter
- 1 margarine
- 3/4 cream cheese
- 1 sugar
- 2 Cool Whip
- 3/4 powdered sugar
- 1 ground cinnamon
Instructions:
1. In bowl, combine cracker crumbs, brown sugar, 1/2 cup peanut butter and butter and spoon 1/2 of mixture into 3 qt bowl.
2. In a mixing bowl, beat cream cheese and sugar until smoothed and fold in the whipped topping.
3. Spread 1/2 of this mixture into the trifle bowl or deep dish bowl.
4. Top w/one can apple pie filling.
5. Then combine powdered sugar, cinnamon and the remaining peanut butter until crumbly and sprinkle half over pie filling.
6. Repeat the layers and refrigerate until serving.
Title: Cinnamon Pizza Sticks With Dipping Glaze
Ingredients:
- 1 butter
- 1/4 sugar
- 1/2 cinnamon
- 2 1/2 powdered sugar
- 2 butter
- 2 -4 vanilla
- 1
- 1/2
Instructions:
1. Set oven to 350°F.
2. Roll out the prepared pizza dough into a large rectangle.
3. Brush the melted butter over the dough.
4. In a small cup combine the sugar and cinnamon.
5. Sprinkle the cinnamon/sugar mixture liberally over the pizza dough.
6. Slice the dough into either long strips, or cut in half and then slice into small sticks (the small ones are easier to handle).
7. Place on a lightly greased baking sheet.
8. Bake for about 15 minutes or until done.
9. While the pizza sticks are baking, whisk the icing ingredients together until smooth, adding more icing sugar or whipping cream to achieve desired consistency.
10. Dip the pizza sticks in the icing.
Title: Sarah's Buttercream Recipe (Vanilla & Other Flavours)
Ingredients:
- 50 margarine
- 100 icing sugar
- 1 vanilla extract
- 1 lemon zest
- 1 orange zest
- 1 chocolate
- 2 vanilla essence
- 25 walnuts
- 2
- 4
Instructions:
1. Cream the margarine, gradually sift in the sugar, and cream together.
2. Add flavouring and/or colouring, and stir.
3. Use for your cupcakes/cakes, etc.
Title: Raspberry and Cocoa Mascarpone Cream Pie
Ingredients:
- 3 mascarpone cheese
- 1 heavy cream
- 8 powdered sugar
- 1/2 fresh raspberry
- 1/4
- 1
Instructions:
1. Spread the jam across the bottom of the prepared pie crust using a small rubber spatula; refrigerate crust while continuing with the recipe.
2. In a large mixing bowl, combine the mascarpone, cream, powdered sugar, and cocoa; using an electric mixer, beat the mascarpone mixture until it is smooth.
3. Spread mascarpone mixture over the jam.
4. Cover with plastic wrap and refrigerate until the filling is completely set.
5. Right before ready to serve, place as many raspberries on top of the cocoa mascarpone.
6. Put slices of pie on dessert plates; scatter any remaining berries around each slice.
Title: Deutsche Donuts (German Doughnuts)
Ingredients:
- 1 dry active yeast
- 1/4 warm water
- 2 milk
- 5 flour
- 1 butter
- 2 white sugar
- 2 eggs
- 1 salt
- 1 seedless raisin
- powdered sugar
Instructions:
1. In a medium bowl, dissolve yeast in water. Add 1 cup milk and 1 cup flour. Cover and let rise for 30 minutes.
2. In a large bowl, cream butter and sugar together with a fork. Then mix in the eggs, one at a time.
3. Add in flour, salt, raisins, yeast mixture and milk. Stir until completely blended. I used a rubber spatula to scrape down the sides of the bowl.
4. Cover and let rise for 30 minutes.
5. Heat oil to 375°F.
6. Drop batter by the tablespoon into the hot oil. I used 2 spoons to help scoop the batter out of one with the other. When one side of the doughnut is browned, flip over and cook on other side.
7. Set doughnuts on paper towels to drain. After placing on serving plate, sprinkle with powdered sugar.
Title: Frozen Fruit Salad
Ingredients:
- 1 dark sweet cherries
- 8 3/4 crushed pineapple
- 1 mandarin oranges
- 8 cream cheese
- 1 sour cream
- 1/4 sugar
- 2 miniature marshmallows
- 1/4 salt
- 1/2 pecans
Instructions:
1. Mix all indigents and pour into an 8 1/2 x 4 1/2 loaf pan.
2. Freeze for 6 hours.
3. Slice and serve.
Title: Gooey Chocolate Pud
Ingredients:
- 55 cocoa powder
- 115 caster sugar
- 600 water
- 2 eggs
- 50 milk
- 225 plain flour
- 15 baking powder
- 15 cocoa powder
- 115 butter
- 115 caster sugar
Instructions:
1. Preheat the oven to 180°C/350°F and grease a deep 2.5 lt oven proof dish.
2. Put all the sauce ingredients in a pan and boil for 5 minutes - Set aside.
3. Whisk eggs and milk in a bowl, sift dry ingredients into another bowl.
4. In a third bowl (I know) beat the butter and sugar together. Slowly add the egg mix and the dry mix alternating each time. Beat everything together add more milk if you feel you need to.
5. Pour the cake mix into the tin and top with the sauce. Cover and bake for 40 minutes testing until a skewer comes out cleanly.
Title: Jordan Marsh Famous Blueberry Muffins
Ingredients:
- 1/2 butter
- 2 unsifted flour
- 1 sugar
- 2 eggs
- 1/2 milk
- 2 baking powder
- 1/2 salt
- 2 1/2 fresh blueberries
- 1 1/2 vanilla extract
- 2 sugar
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.
3. In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won't need to over mix once the wet and dry ingredients are combined).
4. Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.
5. Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). I usually skip that step.
6. Add the remaining whole berries and stir in gently by hand.
7. Spray a 12 muffin baking pan with Baker's Joy (or other non-stick spray).
8. Fill greased muffin cups 3/4 full.
9. Sprinkle sugar on top of unbaked muffins.
10. Bake at 375°F for 25-30 minutes.
11. Cool in pan.
12. Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks.
13. If desired, brushed with melted butter and sprinkled with additional sugar. IMO opinion, the more sugar the better - it gives the top a nice crunch.
Title: My Favorite Chocolate Chip Cookies
Ingredients:
- 1 1/2 walnuts
- 1 1/2 pecans
- 1 unsalted butter
- 1 brown sugar
- 1 granulated sugar
- 2 eggs
- 1 vanilla
- 2 1/3 all-purpose flour
- 1 1/4 baking soda
- 1 salt
- 3 chocolate chips
Instructions:
1. Preheat oven to 350 and arrange nuts on baking sheet and toast for 7 to 9 minutes. Cool and coarsely chop.
2. Grease baking sheet generously with butter or cookng spray. Cream butter and both sugars togethter about 1 minute, until fluffy. Add eggs and vanilla and beat on medium speed for 1 minute. Add the flour, baking soda and salt. Mix on medium speed until incorporated. Stir in walnuts, pecans and chocolate chips. The dough will be relatively stiff.
3. Drop the dough on cookie sheets using an ice cream scoop about 1 1/2 inches apart. Bake for 10 to 12 minutes until golden brown on edges (Don't worry about the raw dough in the middle, it will disappear as the cookies cool.) The cookies will spread about 3 1/2 inches in diameter.
Title: Chocolate Butterscotch Pudding Cake
Ingredients:
- 1 flour
- 1 brown sugar
- 1/2 baking powder
- 1 1/2 salt
- 1/2 milk
- 1/2 vanilla
- 1/2 boiling water
- 2
- 1
Instructions:
1. Preheat oven to 350; butter 9 inch round or square pan.
2. Blend the flour, 1/2 cup brown sugar, 1/4 cup cocoa, baking powder, and salt.
3. Stir in butterscotch chips.
4. In a small bowl, blend milk, oil, vanilla.
5. Add to dry ingredients.
6. Pour into prepared cake pan and spread evenly.
7. Blend together remaining 1/2 cup brown sugar and 1/4 cup cocoa.
8. Sprinkle over the cake batter.
9. Pour hot water over the surface of batter, DO NOT STIR.
10. Bake 35-40 minutes until top is dry.
Title: Afghan Ambrosia - Haf-Miwah
Ingredients:
- 1/2 pistachios
- 1/2 walnuts
- 1/2 raisins
- 1/2 golden raisin
- 1/2 apricot
- 1/2 red cherries
- 1/2 sugar
- 1 rose water
- 1
Instructions:
1. Pour boiling water over pistachios, almonds and walnuts. Let sit for five minutes to loosen their skins. Drain and set aside to cool. When cool, rub off skins in a tea towel.
2. Rinse raisins and apricots.
3. Place all ingredients in a large saucepan and cover with water. Bring to a boil, stirring. Take off heat and let cool . Store in the refrigerator until you are ready to eat.
Title: Smarties Cookie
Ingredients:
- 4 butter
- 4 light brown sugar
- 1 golden syrup
- 6 self-rising flour
- 3
Instructions:
1. Preheat oven 180 degrees Celsius, gas 4.
2. Beat butter and sugar in a bowl until light and fluffy.
3. Beat in the syrup.
4. Work in half the flour.
5. Stir in the smarties with the remaining flour.
6. Work the dough together with your fingers.
7. Divide into 14 balls.
8. Place them well apart on a baking sheet; do not flatten.
9. Bake for 12 minutes until pale golden at the edges only.
10. Cool on a wire rack.
11. These will keep for 4 days in a container.
Title: Grandma Webb's Fresh Apple Cake
Ingredients:
- 3 flour
- 1/4 salt
- 1 baking soda
- 1 allspice
- 3 eggs
- 2 sugar
- 1 1/4 apples
- 1/4 pecans
- 3 butter
- 1 sugar
- 1/2 buttermilk
- 1 baking soda
- 1/2
Instructions:
1. Preheat oven to 325.
2. Grease and flour a large bundt pan, set aside.
3. In a large bowl, combine flour, salt, baking soda and allspice. Make a well, set aside.
4. In a medium bowl, combine eggs, sugar, oil, and orange juice. Stir in apples and pecans.
5. Add the wet mixture to the dry ingredients and stir until moistened.
6. Pour batter into prepared pan, and bake for 1 to 1 1/2 hours, til tester comes out clean. Leave in pan for now.
7. For the glaze, melt butter in medium saucepan and add remaining ingredients. Bring to boil and boil for a minute.
8. Poke holes all over cake with a knife or the handle of a wooden spoon, and pour glaze over. If all of the glaze doesn't fit at first, allow some to seep into the cake before pouring on the rest.
9. Let set one hour in the pan before removing.
10. Enjoy!
Title: Sweetie Cookies
Ingredients:
- 1 margarine
- 2 sugar
- 3 eggs
- 2 flour
- 4 baking powder
- 1 cream of tartar
- 1/4 salt
- 1/2 powdered sugar
- 1 evaporated milk
- 1/2 evaporated milk
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees. Cream margarine and sugar. Add eggs one at a time, mixing after each addition. Add almond extract, flour, baking powder, cream of tartar, and salt. Add a few drops of red food coloring to the dough and swirl through mixture. Do not over mix. Chill dough thoroughly.
2. Roll chilled dough into balls and place on greased cookie sheet. Flatten balls slightly. Bake for exactly 10 minutes. While cookies are baking, mix together the glaze ingredients. Glaze cookies while warm.
Title: Rose Petal Brûlée
Ingredients:
- 8 heavy cream
- 1/4 rose water
- 2 1/2
- 3
- 1/4
Instructions:
1. Use a fork to mix the egg yolks and sugar together in a bowl.
2. Pour cream into a saucepan; slowly bring to almost a boil; gradually mix hot cream into the yolk mixture, stirring constantly.
3. Place 6 heatproof ramekins (3/4 cup capacity) in a roasting pan.
4. Strain custard back into the saucepan, stir in the rose water; divide the flavored custard between the dishes.
5. Pour warm water around the dishes to come halfway up the sides.
6. Bake in a preheated 350° oven for 20-25 minutes until just set with a slight softness at the center.
7. Leave the dishes to cool in the water, then lift them out and chill in the refrigerator for 3-4 hours.
8. About 25 minutes before serving, sprinkle the tops of the desserts with the remaining sugar and caramelize with a blowtorch.
9. Leave at room temperature until ready to serve; place crystallized rose petals on top just before serving.
Title: Butter Tarts III
Ingredients:
- 3 butter
- 1 brown sugar
- 1 egg
- 1/2 salt
- 1/2 raisins
- 1/2 vanilla
Instructions:
1. Cream butter until soft. Blend in brown sugar.
2. Cream thoroughly.
3. Beat egg slightly and add to sugar mixture. Stir in salt, raisins and vanilla Put a teaspoonful into each unbaked tart shell.
4. Don't put in too much as it rises while baking.
5. Bake at 350 degrees until golden brown.
Title: Blueberry Mango Coconut Crisp (Wheat-Free Option)
Ingredients:
- 3/4 oats
- 1/2 flour
- 1/2 - 3/4 turbinado sugar
- 1/2 butter
- 1/2 cinnamon
- 1/2 flaked coconut
- 2 frozen blueberries
- 1/2
Instructions:
1. combine all dry ingredients (including coconut) in a bowl.
2. cut in cold butter.
3. mix it all together with your hands - till it is crumbly.
4. coat a 6-8 inch, oven safe dish with oil or butter.
5. put about 1/3 of the oat mixture in the bottom of the pan.
6. top with the fresh or frozen fruit.
7. top it all with remaining oat mixture.
8. bake @ 350 degrees for about 20 minutes or until slightly browned.
9. if the top doesn't brown after 20 minutes, put it under the broiler on low for a minute or two until it is nice and crispy.
Title: Blackberry Cobblers Cups and Blackberry Upside-Down Cake
Ingredients:
- 4 fresh blackberries
- 3/4 water
- 1 sugar
- 3 cornstarch
- 1 butter
- 1 whole wheat flour
- 2 sugar
- 1 baking powder
- 1/4 salt
- 1/4 butter
- 1/4 milk
- 2 Amaretto
- 1 egg
Instructions:
1. Preheat the oven to 400 degrees.
2. For the topping: In a medium bowl whisk together flour, sugar, baking powder and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed. In a small bowl whisk together milk, egg and Amaretto . Add this mixture to the dry ingredients and mix until just moistened. Do not over mix.
3. For the filling: In pot heat 1/4 cup water with sugar (medium heat). When it begins to boil add 2 cups of blackberries and stir shortly. Mix together 1/2 cup of water and the cornstarch. Add this to the hot berries, stir again until it thickens. Take away from heat source, add remaining berries and butter. Stirr shortly.
4. For the cups: Fill 1/2 of your cups with the berry mixture and top with 1 tablespoon topping. The exactly amount of cups you need depends on the cup size. Bake 15-20 minutes or until golden. Serve warm or cold.
5. For the upside-down cake: Cover the bottom of your baking mold with baking paper. Grease bottom and sides of the mold. Poor filling and spoon topping on it. Bake 15-20 minutes or until golden. Cool completely and refrigerate at least 2 hours. Remove sides, invert carefully on cake dish and remove bottom and baking paper.
Title: Lemon-Vanilla Pound Cake
Ingredients:
- 1/4 unsalted butter
- 1 milk
- 1/2 unsalted butter
- 2 all-purpose flour
- 1/2 salt
- 4 eggs
- 2 1/4 granulated sugar
- 1 vanilla extract
- 1/2 baking powder
- 2 lemon, zest of
- 1 fresh lemon juice
- 3
Instructions:
1. Generously brush a 10-inch Bundt pan with melted butter.
2. Refrigerate pan until butter hardens, about 15 minutes.
3. Brush pan with remaining melted butter to cover any uncoated spots; set pan aside.
4. Preheat oven to 350 degrees F.
5. In small saucepan, bring milk and cut-up butter to a boil; remove pan from heat and set aside.
6. In a medium bowl, whisk flour and salt; set aside.
7. In large bowl, with an electric mixer fitted with whisk attachment on medium-high speed, beat eggs until very light and fluffy, about 5 minutes.
8. On medium speed, gradually beat in 2 cups sugar until blended; beat in vanilla and lemon extracts.
9. On low speed, gradually beat in flour mixture just until blended.
10. Pour in hot milk mixture, then add baking powder; beat until blended.
11. With a rubber spatula, fold in lemon zest.
12. Scrape batter evenly into prepared pan.
13. Bake 50-55 minutes, or until a skewer inserted into center comes out clean.
14. Cool in pan 5 minutes.
15. Meanwhile, in a small bowl, combine lemon juice and remaining 1/4 cup sugar.
16. Line a rimmed baking pan with foil.
17. Invert cake over prepared pan.
18. Brush top and sides of cake with lemon syrup.
19. Cool completely.
Title: Rice Bubble Slice
Ingredients:
- 4 coconut
- 1/2 butter
- 125 honey
- 3 brown sugar
- 1/2
Instructions:
1. Boil sugar, honey & butter for 3 minutes.
2. In large bowl mix into other ingredients combining well.
3. Press mixture evenly into slice tin.
4. Cut while warm.
Title: Hazelnut Gâteau Breton (Brittany France)
Ingredients:
- 1 1/4 sugar
- 1 1/4 vanilla extract
- 1/2 hazelnuts
- 6 salted butter
- 1 all-purpose flour
- 2 water
- 1 strawberries
- 20
Instructions:
1. Preheat your oven to 325 degrees, and butter a 9-inch springform pan.
2. Mix the sugar with the vanilla extract to make vanilla sugar. Make sure to break apart any lumps that form.
3. Now mix 2 tbsp of the vanilla sugar with the hazelnuts. Add them to a food processor or grinder and blend until the nuts form a fine powder.
4. Mix the 6 egg yolks with the rest of the vanilla sugar and whisk for 2 minutes. Then add the hazelnut mixture, then gradually add the melted butter. Keep whisking.
5. Now sift the flour over the batter and stir gently until just blended. Don't overmix; this is a thick batter and you don't want it to turn out rock hard.
6. Put the batter in the prepared pan and smooth the top with a spatula or the back of a spoon. Brush the egg glaze over the top, then draw some cross hatches with a fork.
7. Bake at 325 for about an hour, or until the cake is golden and a toothpick comes out clean. Let cool for 15 minutes, then loosen the springform pan and allow to cool completely. Serve with whole strawberries.
Title: Pineapple yogurt dessert
Ingredients:
- 1 low-fat plain yogurt
- 1 vanilla pudding mix
- 1
Instructions:
1. Mix yogurt and pudding mix.
2. Add pineapple.
3. Refrigerate for at least ½ hour.