lumicero/recipes-ing2inst huggingface dataset:
Title: Coconut Bread Pudding
Ingredients:
- 1 unsweetened coconut milk
- 1/2 milk
- 1 fat-free evaporated milk
- 4 eggs
- 2 sugar
- 1/2 salt
- 1/2 pure vanilla extract
- 1/2 coconut flakes
- 1/2 golden raisin
- 1/2
Instructions:
1. Cut french bread into 1 inch pieces.
2. Coat slow cooker with cooking spray.
3. Combine coconut milk, milk, evaporated milk, and bread pieces in slow cooker.
4. In mixing bowl, beat eggs, sugar, vanilla, and salt.
5. Add beateen egg mixture to bread mixture.
6. Stir in coconut flakes and raisins.
7. Cover and cook on high for 3 hours.
8. Serve warm or chilled.
Title: Patriotic Trifle
Ingredients:
- 1 cream cheese
- 1 powdered sugar
- 8 sour cream
- 1 vanilla extract
- 8 Cool Whip
- 1 strawberry
- 1 blueberries
- 1 sugar
- 3/4 instant vanilla pudding
- 1/2 milk
- 1
- 2
Instructions:
1. Cream together cream cheese and powdered sugar.
2. Add sour cream, vanilla and Cool Whip.
3. Mix pudding as directed and add to cheese mixture.
4. In separate bowls add sugar to each type of fruit and let sit. You can also add a bit of orange juice to fruit mixture if fruit isn't very juicy.
5. In a trifle dish, or clear glass bowl, put a tightly packed layer of angel food cake pieces.
6. Drizzle a little orange juice over cake layer.
7. Now alternate layers of berries, pudding/cheese mixture and cake til dish is full.
8. Last layer should be pudding/cheese mixture.
9. Garnish with fresh berries.
10. Refrigerate at least 4 hours. This is really good made the day before too.
11. This is a beautiful dessert and looks very difficult so get ready to enjoy all the compliments you'll receive when you bring this dish to your next event.
Title: Chewy Pecan Gingersnap Triangles
Ingredients:
- 20 butter
- 1/2 granulated sugar
- 1/4 light brown sugar
- 1/4 egg
- 1 vanilla
- 1/2 salt
- 1/8 water
- 1 pecan pieces
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees. Line bottom and sides of 13X9-inch baking pan with foil, leaving 2-inch overhang. Spray foil with nonstick cooking spray.
2. Place cookies in food processor; process until finely crushed. (Or, cookies may be placed in resealable food storage bag and crushed with rolling pin or meat mallet.).
3. Beat butter, granulated sugar, brown sugar, egg yolk and vanilla in medium bowl until well blended. Add cookie crumbs and salt; mix well. Lightly press crumb mixture in bottom of prepared pan to form thin crust.
4. Beat egg white and water in small bowl with fork until fluffy. Brush egg white mixture evenly over crust; sprinkle evenly with pecans. Press pecans in lightly to adhere to crust. Bake 20 minutes or until lightly browned. Cool completely in pan on wire rack. Use foil handles to remove bars from pan to cutting board. Cut into 3-inch squares; cut squares diagonally in half.
Title: Carraba's Limoncello Bread Pudding
Ingredients:
- 3/4 heavy cream
- 3/4 milk
- 1 vanilla extract
- 1/4 eggs
- 7 granulated sugar
- 1/2 granulated sugar
- 2 lemon juice
- 1/4
Instructions:
1. Put bread in 9-by-9-by-2-inch pan or a 2-quart baking dish. Whisk cream, milk, eggs, sugar, vanilla extract and limoncello. Pour over bread. Let sit 20 minutes.
2. Heat oven to 350°F
3. Cover pudding with foil. Bake 40-50 minutes or until pudding is set.
4. For simple syrup, combine limoncello and sugar in a small pan. Bring to boil, stirring, to dissolve sugar. Drizzle over bread pudding.
Title: Blueberry Delight
Ingredients:
- 8 cream cheese
- 1/2 confectioners' sugar
- 14 sweetened condensed milk
- 3 1/2 vanilla instant pudding mix
- 1 fresh blueberries
- 1 frozen blueberries
- blueberries
Instructions:
1. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in milk and pudding mix. Fold in 1-1/2 cups of whipped topping.
2. Place half of the cake cubes in a 3-qt. glass bowl. Layer with half of the berries and pudding mixture. Cover with remaining cake cubes. Layer with remaining berries and pudding mixture. Spread remaining whipped topping over top. Garnish with additional berries if desired. Store leftovers in the refrigerator.
Title: Moist Plum Pudding
Ingredients:
- 250 sultanas
- 250 dark raisins
- 150 dates
- 100 prunes
- 100 oranges
- 100 lemon
- 2 flour
- 1 brown sugar
- 200 mixed spice
- 100 salted butter
- 180 eggs
- 70 apple
- 2 -3 carrot
- 225
- 4
- 1
Instructions:
1. Soak the Mixed fruits in the juices of the orange & lemon for at least 6 hours or best overnight).
2. Butter the suitable mould/basin all round. It is better to line the bottom of the mould with greaseproof paper to ensure the pudding does not stick when un-moulded.
3. Boil a pot (if possible with a lid) of water that could fit the mould/basin.
4. Combine all the Dry ingredients in a large mixing bowl and mix well with a wooden spoon.
5. Add in the Mixed fruits and mix well again.
6. Add in the Wet ingredients and mix well again.
7. Pour into the mould/basin. Cover with greaseproof paper which fits the size of the top of the pudding.
8. Use aluminium foil and fold a pleat in the centre (to allow the pudding to expand while cooking).
9. Cover the mould/basin snugly & secure it with a string.
10. Boil on Medium flame for first half hour and then turn down the heat and simmer for 7 hours.
11. Once cooked, leave it to cool slightly before unwrapping and un-moulding.
12. Remove the foil and paper and turn the pudding out on a plate. It would still feel soft as it is hot.
13. Once totally cooled, wrap it in cling film and foil and refrigerate it for at least 2 weeks or up to a month before cutting and eating.
14. NOTE: You can either use any heat-proof basin/mould that resembles a pudding basin which fits into your pot of hot water.
15. NOTE: Although I only used Mixed spice, you can use Orange Essence or Vanilla essence for preference.
16. All the best!
Title: Tipsy Bananas With Chocolate
Ingredients:
- 4 bananas
- 1 brown sugar
- 4 cinnamon
- 2 dry sherry
- 1/2 vanilla ice cream
- 2 lemon
- 1
Instructions:
1. Turn you oven to 430°F (220°C).
2. Cut into each banana from side to side without cutting all the way thru.
3. Fill each banana with 1/4 cup of chocolate chips, stuff them as well as you.
4. can. You might want to use a spoon to push the banana meat to the sides of.
5. its peel.
6. Blend brown sugar and cinnamon and sprinkle over the bananas.
7. Roll each banana into aluminum foil, cover them completely.
8. Bake in oven for 15 minutes.
9. Sprinkle with sherry, serve with ice cream aside and decorate with lemon zest.
Title: Chocolava Cookies
Ingredients:
- 1 1/3 all-purpose flour
- 1 granulated sugar
- 1/3 brown sugar
- 1/2 cocoa powder
- 1 baking powder
- 1/4 salt
- 1/4 butter
- 3 vanilla extract
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 350°F.
2. Combine flour, granulated sugar, brown sugar, cocoa, baking powder and salt, breaking up any lumps of brown sugar.
3. Stir in margarine until mixture is well combined and crumbly. (This part can be done in a food processor.)
4. Add egg whites and vanilla extract.
5. Stir by hand just until dough comes together.
6. Place a few heaping spoonfuls of confectioners' sugar into shallow dish.
7. Roll dough into 1½" balls, and then roll balls in sugar to coat.
8. Place 2" apart on baking sheet coated with cooking spray.
9. Bake 12 to 14 minutes, until just set around edges but still soft in the middle.
10. Transfer to rack to cool.
Title: Low Fat Chocolate Brownies
Ingredients:
- 3/4 unbleached flour
- 1 sugar
- 1/2 cornstarch
- 1 baking soda
- 1/4 salt
- 1 evaporated milk
- 3/4 vanilla
- 1/2
Instructions:
1. Preheat oven to 350.
2. Prepare a 9" round baking dish with cooking spray and dust it with a bit of cocoa.
3. Combine flour, sugar, cornstarch,baking soda and salt.
4. Add condensed milk (1/2 of a 12 oz. can) and vanilla. Mix until smooth.
5. Pour into your prepared pan and bake for approximately 25 minutes.
Title: Chocolate Truffle Loaf With Raspberry Sauce
Ingredients:
- 2 Karo light corn syrup
- 3 Karo light corn syrup
- 2 butter
- 1/2 margarine
- 1/3 confectioners' sugar
- 1/2 vanilla extract
- 1/4 frozen raspberries in light syrup
- 1 raspberries
- 1 mint leaf
Instructions:
1. Line 8 1/2 by 4 1/2 inch loaf pan with plastic wrap.
2. In a small bowl mix 1/2 cup cream with egg yolks until blended.
3. In a large saucepan over medium heat, combine chocolate, 1/2 cup corn syrup and butter, and cook five minutes or until chocolate and butter melt, stirring constantly.
4. Add egg mixture; cook three minutes longer, stirring constantly.
5. Remove from heat and cool to room temperature.
6. In a medium sized bowl with electric mixer at high speed, beat remaining 1 1/2 cups cream, confectioner's sugar and vanilla until soft peaks form.
7. With rubber spatula, fold cream mixture into chocolate mixture until no streaks remain. (Wait until chocolate mixture is cooled sufficiently or the cream will separate, and you don't want that.).
8. Pour into prepared pan. Refrigerate overnight or chill in freezer for three hours.
9. For raspberry puree: Puree thawed raspberries in their liquid in a blender or a food processor. Run puree through a wire strainer to separate seeds and strain puree into a small bowl. Stir in remaining 1/3 cup corn syrup to the puree.
10. Garnish truffle loaf with fresh raspberries and mint leaves if desired, and serve with raspberry puree.
Title: Chocolate Broiler Cake Frosting
Ingredients:
- 1/4 butter
- 2 milk
- 1/2 brown sugar
- 1 coconut
Instructions:
1. Combine the butter, brown sugar, and milk in a saucepan. Bring to a boil.
2. Remove from heat and stir in the nuts/coconut. Spread evenly over the top of the warm cake (still in pan).
3. Place cake low under a slow broiler. Broil until lightly toasted. Watch carefully. Cool completely in pan.
Title: Fattigman
Ingredients:
- 5 sugar
- 5 cognac
- 5 cinnamon
- 1 cardamom
- 1/4 flour
- 1/4
- 1
- 1 1/2
Instructions:
1. Beat together egg yolks and sugar.
2. Whisk in cream.
3. Stir in cognac and spices.
4. Beat egg white until it's stiff and carefully stir into other ingredients.
5. Mix in a little more than half of the flour.
6. Let dough stand, covered and in a cool place, overnight.
7. Use the remaining flour (as little as possible) for rolling out the dough; the less flour you use, the more tender the fattigman will be.
8. Roll the dough out a little at a time and as thinly as possible.
9. Use a fattigmann cutter to cut out diamond shapes.
10. Make a small diagonal cut in the center of each diamond, and "thread" one point of the diamond through the cut.
11. Heat lard to 350º F.
12. Fry fattigman until golden brown.
13. You must flip the fattigman to brown both sides.
14. A chop sticks works great for this.
15. Drain on paper towels.
16. Best when 2 people work on these, one cutting/flipping and the other flipping in the hot oil.
Title: Dandy Cookies
Ingredients:
- 1/2 shortening
- 1/4 white sugar
- 2 white sugar
- 1/4 brown sugar
- 2 brown sugar
- 1/2 vanilla
- 1/2 baking soda
- 1/4 salt
- 1 egg
- 1/4 all-purpose flour
- 1 1/2
Instructions:
1. Mix together the sugars + shortening until creamy.
2. Add vanilla and egg and beat well.
3. Mix all dry ingredients including petals.
4. Drop by spoonfuls or roll into balls about 1/2 inch diameter on ungreased cookie sheet. 375* for about 7 minutes or til golden brown.
Title: Chai Chocolate Pots De Creme
Ingredients:
- 2/3 cardamom pods
- 2 1/2 cardamom seed
- 7 whole cloves
- 4 fresh ginger
- 4 1/2 chocolate
- 1 1/4 reduced-fat milk
- 3 sugar
- 1 egg
- 3 vanilla extract
- 1 crystallized ginger
Instructions:
1. Position a rack in lower third of oven; preheat to 325°F Lay a double thickness of paper towels in a baking pan large enough to comfortably hold eight 4- to 6-ounce heatproof custard cups or ramekins. Set the cups in the pan (the paper towels will keep them in place).
2. Heat cream, cardamom, cloves and ginger in a medium saucepan over medium-high heat until the mixture just comes to a full boil. Remove from the heat and let stand for 15 minutes. Place chocolate in a 4-cup glass measure. Return the cream to medium-high heat and reheat to boiling. Immediately pour through a very fine sieve set over the chocolate, pressing down on the spices to extract as much flavor as possible; don't stir the chocolate. Let stand for 3 minutes, then gently stir until the chocolate completely melts and the mixture is well blended and smooth. (If the chocolate is not completely melted, microwave it for 20 to 30 seconds on High, then stir.)
3. Wipe out the saucepan, add milk and sugar, and heat just to boiling, stirring until the sugar dissolves. In a slow, thin stream, gradually stir about two-thirds of the boiling milk into the chocolate. If the mixture looks separated at any point, stop adding milk and stir the chocolate until it is smooth again before continuing.
4. Whisk egg, egg yolks and vanilla in a small bowl until well blended. While constantly whisking the egg mixture, add the remaining milk in a slow, thin stream. Strain the egg-milk mixture through a fine sieve into the chocolate mixture; stir well to combine. Evenly divide among the custard cups, about 1/4 cup each.
5. Place the pan on the low oven rack. Add enough very hot tap water to come 3/4 inch up the sides of the cups. Bake until the tops appear barely set when the cups are jiggled, 16 to 20 minutes; don't tap the tops as this will mar the surface.
6. Transfer the cups to a wire rack. Let cool thoroughly, about 1 hour. Cover with plastic and refrigerate until chilled, at least 3 hours and up to 3 days. Let warm up just slightly before serving. Garnish with a dollop of whipped cream and a small piece of crystallized ginger (if desired).
Title: Caramel Mud Cake
Ingredients:
- 185 unsalted butter
- 150 white chocolate
- 1 brown sugar
- 1/3 golden syrup
- 1 milk
- 1 1/2 plain flour
- 1/2 self raising flour
- 2 eggs
- 250 white chocolate
- 1/3
Instructions:
1. Grease a deep 22cm round cake pan and line base with non-stick baking paper.
2. Combine butter, chocolate, sugar, syrup and milk in a medium pan.
3. Stir over low heat until chocolate is melted and sugar dissolved.
4. Transfer mixture to a large bowl and cool for 15 minutes.
5. Whisk in sifted flours and eggs, pour into prepared pan and cook in amoderately slow oven for 1 hour and 10 minutes To make ganache, combine chocolate and cream in a medium pan stir over low heat until chocolate is melted and mixture is smooth.
6. Pour into a bowl and stand until a spreadable consistency.
7. Spread ganche over top of cake and serve.
Title: Tofu Creme Topping
Ingredients:
- 9 soft tofu
- 1/4 honey
- 2 confectioners' sugar
- vanilla extract
Instructions:
1. In a blender container, combine all ingredients.
2. Blend until smooth.
3. Chill several hours, or overnight, to blend flavors.
Title: Chocolate and Fudge Cookies
Ingredients:
- 6 butter
- 5 1/4 dark chocolate
- 2 self-raising flour
- 2 milk
- 2
- 8
- 2
Instructions:
1. Preheat the oven to 325°F
2. Using an electric whisk, beat together the butter and sugar until pale and creamy.
3. Stir in the egg yolks, ground almonds, chocolate, fudge and flour.
4. Mix well together then roll into walnut-sized balls.
5. Place on a baking tray, spaced well apart and flatten slightly with your hand.
6. Brush with milk and bake for 18 - 20 minutes until golden.
7. Leave to firm up for 5 minutes then transfer to a wire rack and leave to cool completely.
Title: Passover Carrot Walnut Torte
Ingredients:
- 3/4 eggs
- 6 sugar
- 1 carrot
- 1 ground walnuts
- 1 vanilla
- 1 salt
- 1
Instructions:
1. Set oven rack at middle of oven; preheat oven to 350 degrees F.
2. Grease a 9 inch springform pan and dust with matzo cake meal.
3. In a large bowl with an electric mixer, beat egg yolks until thick and pale, add sugar gradually, beating. Beat until very thick.
4. Add carrots, nuts, vanilla and ¾ cup matzo cake meal. Beat until combined well.
5. In a separate bowl with clean beaters, beat egg whites with a pinch of salt until they just hold stiff peaks.
6. Stir ½ cup of the beaten egg whites into the carrot mixture. Fold in remaining egg whites gently but thoroughly.
7. Pour into pan. Bake about 40 to 45 minutes or until cake tester comes out clean.
8. Let cool in pan on a wire rack. Run a knife around edge of pan; remove side of pan.
Title: Grape Almond Bread Pudding
Ingredients:
- 4 eggs
- 3 sugar
- 1/4 ground nutmeg
- 1 ground cinnamon
- 1 milk
- 1 half-and-half
- 2 vanilla essence
- 1 1/2 green seedless grapes
- 3 butter
- 1
Instructions:
1. Bake the bread cubes in a 350F oven for 10 minutes or until lightly toasted.
2. Beat eggs, one at a time, in a large bowl.
3. Add sugar and cream well.
4. Mix in nutmeg, milk, half and half and essence.
5. Add toasted bread cubes and grapes.
6. Mix well.
7. Spoon bread mixture into a lightly buttered 2 quart baking dish.
8. Sprinkle almonds and drizzle butter over the top.
9. Bake at 350F for 35 minutes or until the top is golden and a knife inserted in the center comes out clean.
10. Serve warm.
11. Note: 2 cups milk or 2 cups half and half may be substituted for 1 cup each.
Title: Native American Feast Day Cookies
Ingredients:
- 2/3 sugar
- 1/4 sugar
- 2/3 vegetable shortening
- 1 egg
- 2 unbleached flour
- 4 1/2 baking powder
- 1/2 vanilla extract
- 1/2 anise seed
- 1/3 milk
- 1/2 pine nuts
- 1 ground cinnamon
Instructions:
1. Preheat your oven to 350º F.
2. In a mixing bowl, cream 2/3 cup of sugar and lard.
3. Add egg and blend thoroughly.
4. Stir in the flour, baking powder, vanilla, and anise seed, blending thoroughly.
5. Gradually add milk until a stiff dough is formed.
6. Mix in the pinon nuts.
7. Roll the dough out on a lightly floured board to 1/2 inch thickness.
8. Cut into 2 inch cookies with a cookie cutter.
9. Sprinkle the tops with mixture of the remaining sugar and cinnamon.
10. Bake the cookies on a well greased baking sheet for about 15 minutes or until golden.
11. Cool on a rack.
12. Makes 2 dozen two inch cookies.
Title: Banana Bread Bars
Ingredients:
- 1 1/2 sugar
- 1 sour cream
- 1/2 butter
- 2 eggs
- 2 vanilla extract
- 3 -4 bananas
- 2 all-purpose flour
- 1 baking soda
- 3/4 salt
- 1/2 walnuts
- 1/2 butter
- 4 powdered sugar
- 1 1/2 vanilla extract
- 3 milk
Instructions:
1. Heat oven to 375°F Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.t.
Title: Mexican Chocolate Cake
Ingredients:
- 1 unsalted butter
- 1/2 water
- 3/4 granulated sugar
- 2 eggs
- 2 buttermilk
- 1/2 vanilla
- 2 all-purpose flour
- 2 baking soda
- 1 cinnamon
- 1/2 salt
- 1/4 pecans
- 2 unsalted butter
- 1/4 half-and-half
- 1/2 confectioners' sugar
- 1/2 bittersweet chocolate
- 5 salt
- 1/4
Instructions:
1. Make cake:.
2. Put oven rack in middle position and preheat oven to 350°F Butter cake pan well and dust with flour, knocking out excess.
3. Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla.
4. Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don't worry if there are lumps).
5. Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on.)
6. Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate.
7. Make glaze:.
8. Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes. Cool pecans slightly in pan on a rack, about 5 minutes.
9. Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes.
10. Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.
Title: Decadent Chocolate Cake
Ingredients:
- 4 unsalted butter
- 8 water
- 2 sugar substitute
- 3/4 vanilla
- 2 eggs
- 1
- 6
Instructions:
1. Heat oven to 325ºF. Grease an 8-inch springform pan and line the bottom with parchment paper; grease paper and set aside.
2. Melt chocolate, butter and water in the top of a double boiler set over simmering water, stirring to combine. Remove from heat and transfer to a large bowl; cool to room temperature. Add 1/4 cup of the sugar substitute, the cocoa powder and vanilla extract to chocolate mixture, stirring until combined.
3. In a medium bowl, with an electric mixer on medium-high, beat eggs until mixture forms thick ribbons when beater is lifted, about 6 minutes. Reduce speed to medium; gradually add remaining 1/2 cup sugar substitute and beat until combined, 1 minute.
4. Stir one-third of the egg mixture into the chocolate mixture to lighten. In two additions, fold in remaining egg mixture until well combined. Pour batter into prepared pan, smoothing top.
5. Bake until evenly risen and almost set, 40 to 45 minutes (it will look like a brownie). Cool completely on a wire rack.
6. To serve, run a knife around edge of pan and remove rim. Serve with whipped cream.
Title: Shortbread Cookies
Ingredients:
- 1/2 butter
- 2 flour
- 1/2 sugar
Instructions:
1. Mix all ingredients together.
2. Roll into a ball and chill for one hour.
3. Heat oven to 300 degrees.
4. Roll out with rolling pin (dough is difficult to work with unfortunately).
5. Cut into whatever shapes you want.
6. Bake in ungreased cookie sheet 10-15 minutes.
Title: Sour Cream Coconut Cake
Ingredients:
- 1 shortening
- 2 sugar
- 5 eggs
- 1 all-purpose flour
- 1 self-rising flour
- 1 milk
- 1 vanilla extract
- 2 sugar
- 1 sour cream
- 1
Instructions:
1. Grease three 8" round cake pans; line bottoms of pans with wax paper. Grease and flour wax paper; set aside.
2. Beat shortening at medium speed of an electric mixer until soft and creamy; gradually add sugar; beating well. Add eggs, one at a time, beating after each addition.
3. Combine flours; add to shortening mixture alternately with milk, beginning and ending with the flour mixture. Mix at low speed after each addition until blended. Stir in vanilla.
4. Pour batter into prepared pans. Bake at 350 degrees for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans; peel off wax paper.
5. Immediately spread 1 cup frosting between each layer; spread remaining frosting on the top and sides of cake. Let cool completely.
6. Frosting: Combine 2 cups sugar, frozen coconumt, sour cream and lemon extract in a medium bowl, stirring until blended.
Title: Pumpkin Torte
Ingredients:
- 1 1/2 graham crackers
- 1/3 white sugar
- 1/2 butter
- 8 cream cheese
- 2 eggs
- 3/4 sugar
- 2 pumpkin
- 3 white sugar
- 1/3 milk
- 1/2 salt
- 1/2 cinnamon
- 1 white sugar
- 1/4 unflavored gelatin
- 1
- 3
Instructions:
1. Mix crust ingredients until moist, and press*very* gently and evenly into bottom of 9"x13" cake pan.
2. Blend'cream cheese mix' ingredients until smooth and free of lumps; I find it easiest to cream the cheese& sugar together, then gradually add the egg.
3. Pour over crust, then bake 20 minutes at 350 degrees Farenheit.
4. Cool to room temp.
5. Combine all'pumpkin mix' ingredients except last three (egg whites, gelatin and 1/4 cup sugar); cook on stovetop until thickened.
6. Remove from heat.
7. Dissolve gelatin in 1/4 cup cold water; add to pumpkin mixture.
8. Cool to room temperature.
9. Whip the egg whites, gradually adding 1/4 cup sugar, until stiff.
10. Gently fold into pumpkin mixture.
11. Fill cake pan with pumpkin mixture; chill and serve with whipped cream.