lumicero/recipes-ing2inst huggingface dataset:
Title: Fruity Mampostial (Just a Sweet Easy Mess to Make for Dessert!)
Ingredients:
- 1 water
- 4 brown sugar
- 1 date sugar
- 1 fresh lemon rind
- 1/2 coconut
- 1/2
- 1
Instructions:
1. Put the water, brown or date sugar in a heavy pan.
2. Simmer stirring constantly for 3 minutes.
3. Add the pineapple juice and grated lemon peel and simmer till the syrup gets very thick.
4. To make the mampostial, just add the coconut and the crushed pineapple to the thick syrup and cook it, stirring constantly until it gets very thick.
5. You now have 2 options on how to use this thick candy mix.
6. A. Pour it or dump it onto a non-stick cookie sheet and let it cool.
7. After that you can cut it in squares and wrap them on plastic wrap and refrigerate them till you are ready to eat them.
8. B. You can pour the thick candy mix from the pan into the prebaked pie crust and just chill in the refrigerator till you serve it.
9. This will be further removed from the traditional mampostial but is simply yummy!
10. These are two different variations of a delicious traditional dessert from Puerto Rico.
11. You can find more tasty dishes with both a tropical and a Mediterranean flair completely free on my website: www.frontiernet.net/~rexfam.
Title: Mamaw's Homemade Pumpkin Pies
Ingredients:
- 1 pumpkin
- 2 sugar
- 1 salt
- 3 cinnamon
- 1 nutmeg
- 2 sweetened condensed milk
- 4 eggs
- 4
Instructions:
1. Cut pumpkin in half,remove seeds and cover with foil.
2. Bake for 1 hour at 350 degrees.
3. After pumpkin has cooled,scoop out of shell and mash pulp.
4. Mix all ingredients togather until smooth.
5. Pour into unbaked 9" pie crusts.
6. Bake for 15 min at 450 degrees and another 45 min at 325 degrees.
Title: Dump Cake
Ingredients:
- 2 butter
- 3/4 - 1 1/2 cinnamon
- 1 sugar
Instructions:
1. Dump the pie filling in a oblong glass baking dish.
2. Dump the cake mix on top.
3. Slice the butter in pats and place all over the top.
4. Sprinkle with cinnamon and sugar.
5. Bake until golden brown.
6. The other version is to add crushed pineapples and 1 cup coconut and 1 cup chopped nuts.
Title: Hot Milk Sponge Cake
Ingredients:
- 1/2 milk
- 1 unsalted butter
- 1 cake flour
- 1 baking powder
- 1/2 salt
- 2 eggs
- 3/4 vanilla extract
- 1
Instructions:
1. Position rack in the lower third of the oven and preheat to 350 degrees F (175 degrees C).
2. Butter a 9-inch round layer pan and line with a parchment circle.
3. In a small saucepan, heat the milk and butter to almost boiling.
4. Set aside.
5. Sift together the flour, baking powder, and salt in a triple sifter.
6. Set aside.
7. Beat the eggs on medium-high speed in an electric mixer fitted with beaters or a whip attachment for about 2 minutes.
8. Gradually add the sugar, 1 tablespoon at a time, taking about 4-5 minutes to blend it in well.
9. Scrape the sides of the bowl occasionally.
10. The mixture will thicken and turn light yellow in color.
11. Reduce mixer speed to medium.
12. Add the vanilla, then pour in the hot milk IN A STEADY STREAM, taking about 10 seconds.
13. Immediately add the dry ingredients all at once, and beat just until blended, scraping the sides of the bowl as necessary.
14. Increase mixer speed to medium-high and beat 10 seconds.
15. The batter will be very thin.
16. Remove the bowl from the mixer and quickly pour the batter into the prepared pan.
17. Bake 30-35 minutes, or until the cake begins to come away from the sides of pan and is golden brown and springy to the touch.
18. Set on a cake rack to cool for about 10 minutes.
19. Run a thin knife around the sides of the pan to loosen.
20. Invert pan onto the rack sprayed with nonstick coating and peel off the parchment paper.
21. Invert again to finish cooling right-side up.
22. Store the plain sponge layer under a glass dome or covered with aluminum foil at room temperature for up to 3 days.
23. For longer storage, freeze.
Title: Boysenberry Graham Cracker Dessert
Ingredients:
- 15 graham crackers
- 1/4 sugar
- 1/2 milk
- 1/4 butter
- 1 1/2 mini marshmallows
- 21 lemon juice
- 1 cornstarch
- 1/2
- 1
- 2
Instructions:
1. Roll crackers fine and add melted butter.
2. Mix well and pat into flat greased baking dish, reserving 2 T for top.
3. Melt marshmallows in double boiler with milk.
4. Cool, add whipped cream.
5. Place layer of marshmallow mixture in baking dish, then fruit (cooked and thickened with cornstarch)
6. Add lemon juice and sugar.
7. Cool, add remaining marshmallow mixture and top with graham crackers.
8. Chill.
Title: Applesauce Carrot Cake
Ingredients:
- 2 whole grain wheat flour
- 1/2 sugar
- 2 baking soda
- 1 1/2 cinnamon
- 1/2 nutmeg
- 1/2 salt
- 3/4 unsweetened applesauce
- 1/4 olive oil
- 3 eggs
- 3 carrots
Instructions:
1. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, nutmeg and salt.
2. In a separate small bowl, combine the applesauce, oil and eggs. Add to the flour mixture, stirring until the ingredients are well blended. Add the carrots and mix again.
3. Pour the batter into a greased 9" tube pan, or use a 9" x 13" rectangular cake pan, or two bread loaf pans, or a cupcake pan.
4. Bake the cake in a preheated 350° F oven for about 1 hour, 10 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean. Set the cake on a wire rack for five minutes. Then, run a knife around the edges of the pan to loosen the cake, and turn the cake out onto the rack to cool.
Title: Funny Cake
Ingredients:
- 1/4 shortening
- 1 sugar
- 1 egg
- 1 1/4 flour
- 1 baking powder
- 1/4 salt
- 1/2 vanilla
- 1 sugar
- 1/2 hot water
- 3/4 vanilla
- 1/4
- 1/2
Instructions:
1. Preheat oven at 350 degrees.
2. Mix the first 8 ingredients, pour into a deep dish pie plate; must be"deep dished".
3. Mix the 4 ingredients for the topping; pour over top of the mixture in pie dish.
4. Bake at 350 degrees, for 35 to 45 minutes on bottom rack of oven.
5. *Thetopping should now be the at the bottom of the dish.
Title: Fresh Strawberry Upside Down Cake
Ingredients:
- 2 fresh strawberries
- 1 gelatin powder
- 3 miniature marshmallows
- 1
Instructions:
1. Preheat an oven to 350 degrees
2. Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
3. Prepare the cake mix as directed on the package, and pour on top of the marshmallows.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes.
5. Cool in the pan for 15 minutes.
6. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray.
7. Store cake in the refrigerator.
Title: Pistachio Puff
Ingredients:
- 16 crushed pineapple
- 12 Cool Whip
- 3 marshmallows
- 3 1/2 sugar free pistachio pudding mix
- 1/2 pecan pieces
Instructions:
1. Mix one small box of dry pudding mix, pineapple and nuts (if using) together.
2. Add marshmallows and cool whip.
3. Put in a pretty, clear serving bowl.
4. Refrigerate for several hours before serving.
Title: Sour Cream Raisin Pie
Ingredients:
- 2 sour cream
- 3 brown sugar
- 3/4 flour
- 3 vanilla
- 1 cinnamon
- 1 raisins
- 1 water
- 1/2 walnuts
- 1/2
- 1
Instructions:
1. In a small covered sauce pan, cook raisins with water until liquid is absorbed, about five minutes. Allow to cool. Combine sugar and flour.
2. Add beaten egg yolks, sour cream, cinnamon and vanilla. Cook in a double boiler until mixture begins to thickened. Mix in raisins, and pour into prebaked pie crust. Spread with meringue.
3. MERINGUE:
4. 3 egg whites
5. 4 tablespoons sugar.
6. Beat egg whites until stiff, but not dry, in the clean bowl of an electric mixer, gradually adding in sugar. Spread meringue on top of raisin filling. Sprinkle lightly with sugar. Bake at 350°F until meringue is lightly golden (about 12 minutes). Makes two 8 inch pies. Serve at room temperature with whipped cream on top if you like.
7. Or you can use this topping:
8. WHIPPED CREAM TOPPING -.
9. 1 cup heavy cream.
10. 1/4 cup sugar.
11. 1 teaspoon vanilla.
12. Whip cream until almost stiff. Add sugar and vanilla; beat until cream holds peaks. Spread over top of cooled pie.
Title: Lennie's Ultimate Rice Pudding
Ingredients:
- 1 water
- 1/2 short-grain rice
- 5 milk
- 1/2 white sugar
- 1 cornstarch
- 1/2 raisins
- 1/4 nutmeg
- 1 pure vanilla extract
- 1 1/2 ground cinnamon
- 2
Instructions:
1. Place water and rice in a large, heavy pot with a tight-fitting lid.
2. Bring to a boil, reduce heat slightly, then allow to boil until almost all the water is gone (approximately 10 minutes).
3. Stir in 4-1/2 cups of the milk and reduce heat to med-low.
4. Yes, it looks like a lot of liquid.
5. Don't worry.
6. (Note: don't use skim milk; it's not rich enough to make a nice pudding.) Into the remaining 1/2 cup of milk, whisk in the sugar and cornstarch.
7. Whisk this mixture into the rice, then add the raisins (substitute currents if you prefer).
8. Stir.
9. Grate nutmeg over the top of the mixture, lightly dusting the entire top.
10. Raise the heat to med-high and, stirring almost constantly, bring to a slow boil.
11. Reduce heat to low and put lid on pot.
12. Simmer (very gently) for anywhere from one hour to 1-1/2 hours-- until the pudding has thickened.
13. Stir pot occasionally, making sure the pudding does not stick to the bottom of your pot.
14. When pudding is thick, spoon some out into a custard cup which contains the egg yolk.
15. Do this about a teaspoon at a time, to slowly warm the yolk.
16. Any faster, or in any greater quantity, will cause the yolk to curdle.
17. When yolk is beaten and warmed, stir into pudding.
18. Cook for two more minutes; remove from heat.
19. Stir in vanilla (pure extract only please, not artificial), then pour pudding into an attractive serving dish.
20. Sprinkle cinnamon on top and let cool to room temperature.
21. Do not add cinnamon while cooking or the pudding will have an unpleasant gray/brown colour.
22. Refrigerate if not serving right away.
23. Canadian comfort food!
Title: Great Oatmeal Cake
Ingredients:
- 1 quick oats
- 1 1/2 boiling water
- 1 sugar
- 1 brown sugar
- 1/2 butter
- 2 eggs
- 1 1/2 flour
- 1/2 cinnamon
- 1/2 baking soda
- 1/2 salt
- 2 butter
- 1 brown sugar
- 3/4 coconut
- 1/2 milk
Instructions:
1. Preheat oven to 350 degrees and grease 9 x 13 pan.
2. Stir together quick oats and boiling water, stirring until no lumps form. Let cool onto refrigerator.
3. Beat together the sugars, eggs, butter, and eggs.
4. Then add the flour, cinnamon, baking soda and salt.
5. Blend them well, then add cooled oatmeal and blend well.
6. Bake at 350 in a greased 9 x 13 pan.
7. Frost cake while hot. Once frosted, enjoy!
Title: Sally Ann Cookies
Ingredients:
- 3/4 dark corn syrup
- 3/4 molasses
- 3/4 sorghum
- 1 brown sugar
- 3/4 honey
- 1 butter
- 1 eggs
- 2 baking soda
- 2 cardamom
- 2 anise
- 1 cinnamon
- 1 clove
- 1/2 ginger
- 1 flour
- 5 milk
- 1/2
- 1
Instructions:
1. see lol
2. Make dough stiff to roll out the next morning.
3. Cut oblong but not too large.
4. Bake in moderate oven 15 minutes or so @ 375 degrees .
5. When coo,l frost with white almond bark.
6. Dough keeps 2 weeks in fridge.
Title: Apple Liqueur Syrup for Pound Cake
Ingredients:
- 1 rum
- 1/2 Amaretto
- 2 lemon juice
- 1
Instructions:
1. Combine all ingredients in a 2-quart saucepan and bring to a boil. Boil, uncovered, until reduced to 1 cup.
2. Serve over pound cake.
3. To make this non-alcoholic:
4. use 8 tablespoons rum extract instead of the 1/2 cup rum.
5. use 1/2 tsp almond extract plus enough water to get the 2 tbsp Amaretto.
Title: Flip-Flops Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 water
- 1 eggs
- 4
- 1/3
- 2
- 8
- 4
Instructions:
1. You will also need: graham cracker crumbs; shell-shaped cookies and/or chocolates; gummy fish and starfish (for decoration).
2. Heat oven to 350ºF. You'll need a 13 x 9-in. baking pan coated with nonstick spray, bottom lined with wax paper and sprayed. You'll also need a sturdy serving surface about 20 x 16 inches.
3. Prepare cake mix as directed for yellow pound cake, using pudding, water, eggs and oil. Pour batter into pan. Bake 35 to 40 minutes, until pick inserted into center comes out clean. Cool 10 minutes on wire rack. Remove from pan, peel off paper and cool completely.
4. With long serrated knife, trim top of cake horizontally to make level (if needed). Cut out 2 flip-flop shapes, each about 10 1/2 x 5 inches Place on serving surface.
5. Tint 1/2 cup frosting light green. Transfer to small freezer ziptop bag with small hole snipped in one corner. Tint remaining frosting pink. Spread tops and sides of cakes with pink frosting.
6. Cut each rainbow sour belt lengthwise into two strips and arrange on cakes to make stripes, cutting as necessary to fit. Pipe decorative border of green frosting around top edges of cakes.
7. For straps, cut two 6 1/2-in. pieces from red sour belts. Pinch two ends together on diagonal to attach. Trim remaining ends to round; place on top of one cake. Repeat to make strap for remaining cake.
8. Sprinkle serving surface with graham cracker crumbs. If desired, decorate with shell-shaped cookies and chocolates, gummy fish and starfish.
9. Each Flip-Flop measures 10 1/2 x 5 inches.
Title: Caramel Apple Crepes
Ingredients:
- 1 flour
- 1 1/2 milk
- 2 eggs
- 1 salt
- 1/4 brown sugar
- 1 butter
- 1/2 butter
- 3/4 tart apples
- 1 fresh lemon juice
- 1 1/2 cinnamon
- 1 nutmeg
- 1/2 raisins
- 1/8 apple brandy
- 1/4 rum
- 2 pecan pieces
- 1/2 powdered sugar
- 1/4 vanilla ice cream
Instructions:
1. Place 1/4 cup raisins in small bowl and add 2 tablespoons of rum or brandy. Set aside.
2. Crepes:
3. Combine flour, milk, eggs, oil and salt; beat until smooth and lump free.
4. Heat a small skillet or crepe pan, spray with non-stick oil and remove from heat.
5. Spoon in 2 Tbsp batter; tilt skillet to spread evenly.
6. Return to heat; brown on one side.
7. Invert pan over paper towel to remove.
8. Repeat with remaining batter.
9. Apple Filling:
10. In a heavy small saucepan melt butter, add brown sugar; cook and stir over medium-high heat until sugar is dissolved and creamy. Remove from heat. Slowly and carefully stir in whipping cream (mixture will bubble up).
11. Set aside.
12. Toss apple slices with lemon juice, cinnamon and nutmeg.
13. Melt butter in a medium skillet over medium heat. Add apple slices; cook, uncovered, for 4 to 6 minutes until tender, stirring occasionally. Add raisins and 1/4 of the caramel sauce.
14. Top crepes (browned side down) with apple mixture and fold (browned side is now showing). Place 2-3 crepes on individual serving dishes; top with pecans and dust with powdered sugar.
15. Serve with ice cream with caramel sauce drizzled over top.
Title: Macaroon Cloud Cookies
Ingredients:
- 2 salt
- 1/8 vanilla extract
- 1/2 sugar
- 2/3
Instructions:
1. preheat oven to 350°F.
2. Grease baking sheet.
3. In a bowl beat egg whites and salt at high speed until soft peaks form.
4. Add vanilla and very gradually add sugar beating constantly until soft peaks form.
5. Drop by tablespoon fulls 2 inches apart onto greased baking sheet ( Or you can fill a piping bag and use a star tip and swirl the cookies.).
6. Bake in preheated oven for 20 minutes, or until lightly browned.
7. Cool 1 minute then carefully remove from baking sheet to wire rack.
8. (Instead of using vanilla you can use coconut or mint or whatever flavor you think will be good!).
9. Enjoy!<U+263A>.
Title: Lamingtons
Ingredients:
- 125 butter
- 2/3 sugar
- 2 eggs
- 2 self-rising flour
- 1/2 salt
- 1/3 milk
- 1/2 vanilla extract
- 30 butter
- 1/2 boiling water
- 3 icing sugar
- 1/3 vanilla extract
- 1/2
- 2
Instructions:
1. CAKE MIX METHOD:.
2. Cream butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Sift flour and salt.
5. Add alternately with milk to mixture.
6. add vanilla.
7. Blend well, but do not over beat.
8. Add a little more milk if necessary, to form a soft dropping consistency.
9. Spread evenly into a lamington tray (deep-ish slice tin).
10. Bake at 180C for 25-35 minutes, or until cooked.
11. Turn out and cool on cake rack.
12. Cut into 30 squares.
13. Dip each square into chocolate icing and roll in coconut.
14. CHOCOLATE ICING METHOD:.
15. Melt butter in 1/4 cup boiling water.
16. Sift icing sugar with cocoa.
17. Add liquid, mixing well.
18. Add vanilla essence.
19. The icing must be thin so that squares of cake can be readily coated.
20. Add sufficient boiling water to form this consistency.
Title: Caramel Filled Chocolate Cookies
Ingredients:
- 1 butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla
- 2 1/4 flour
- 1/2 salt
- 1 baking soda
- 1
- 48
Instructions:
1. Beat butter until creamy.
2. Gradually beat in white sugar and brown sugar.
3. Beat in eggs and vanilla.
4. Combine flour, baking soda, salt and cocoa.
5. Gradually add to butter mixture, beating well.
6. Cover and chill at least 2 hours.
7. Divide dough into 48 pieces.
8. Start by dividing dough into four equal pieces; then divide each piece into thirds; then each of those pieces in half to make 24; and each of those in half again to make 48 pieces.
9. Flatten each piece slightly and return to refrigerator.
10. Working with a few at a time, and leaving the remainder in the frige, press a piece of dough around a rollo, being careful to cover it completely.
11. (I find the rollos easier to handle when they're pre-chilled) Roll into a ball.
12. Place 2-inches apart on a greased cookie sheet.
13. Bake for 8 minutes in preheated 375°.
14. Let cool for 3-4 minutes before removing from baking sheet or caramel will run out the bottom of cookie.
Title: Country Peach Dumplings
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 butter
- 1/3 shortening
- 1/4 milk
- 1/4 sugar
- 1/2 brown sugar
- 1/4 ground cinnamon
- 1/4 ground allspice
- 1/8 ground nutmeg
- 6 ground cloves
- 2 milk
- butter
- margarine
- honey
Instructions:
1. Combine first 3 ingredients and cut in the 1 cup of butter with a pastry blender until mixture is crumbly. Sprinkle 1/3 cup milk, 1 tablespoon at a time evenly over surface; stir with a fork until dry ingredients are moistened.
2. Divide dough into 6 portions. Roll each portion of dough into a 7-inch square on a lightly floured surface.
3. Combine sugar and next 5 ingredients; reserve 2 tablespoons of this mixture and set aside. Coat each peach with remaining sugar mixture and place in the center of a pastry square.
4. For each dumpling, moisten edges of dough with milk and pull corners of square over peach; pinch dough together sealing all seams.
5. Freeze the dumplings for 30 minutes.
6. Place dumplings in a lightly greased 13x9-inch baking pan. Drizzle each one with a teaspoon of butter and sprinkle with reserved sugar mixture.
7. Bake at 425°F for 35 minutes. Drizzle with honey before serving.
Title: Fresh Orange Cookies With Orange Glaze
Ingredients:
- 1 unsalted butter
- 1 1/2 sugar
- 1 sour cream
- 2 eggs
- 3 orange zest
- 4 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 2/3 unsalted butter
- 1/4 confectioners' sugar
- 2 orange zest
- 1
- 3
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, cream together the butter, sugar and sour cream until smooth.
3. Beat in eggs one at a time then add orange zest.
4. In another bowl, combine flour, baking powder, baking soda and salt. Stir into sugar-sour cream mixture, alternating with orange juice.
5. Drop by teaspoonfuls onto ungreased cookie sheets or in madeleine-style pans.
6. Bake for 8-10 minutes in preheated oven. Allow to cool on baking sheet for 2 minutes before moving to wire cooling rack.
7. In a small bowl, combine melted butter, sugar and orange zest. Mix in orange juice, 1 Tbs. at a time until desired consistency is reached. Spread over cooled cookies.
Title: Old Fashioned Pear Strudel
Ingredients:
- 1 1/2 margarine
- 2 milk
- 4 margarine
- 6 golden raisins
- 1 1/2 coconut flakes
- 1 pecans
- 1 sugar
- 1 pears
- 2 cinnamon
- 1 -2
- 30 -35
Instructions:
1. Combine all dough ingredients in a large bowl. You can either stir by hand or use a Kitchenaid Mixer with a dough hook. Thoroughly combine. This dough will be sticky. If it is too sticky add a little more flour and stir. Once the dough is right, cover and refrigerate overnight.
2. Pears must be prepared right before you plan to assemble the strudels. Take the dough out of the refrigerator before you begin the pears. Peel and core the pears. You can soak them in water with lemon juice to keep them from browning too much until you shred them. Using a food processor with the shredder blade in it, shred all the pears. Put shredded pears in a strainer and get as much juice out as you can. (You can reserve the juice for other recipes, if desired).
3. Put everything in separate bowls in the area you will be working. Also, have a bowl of flour available as you will need it when rolling out the dough. Using a knife, cut the dough in the bowl into 8 wedges, as you would a pie.
4. Flour your work area, your hands, and your rolling pin. Form your dough wedge into a ball. Dough will be sticky so add flour as needed. Roll dough out into as round of a shape as you can, about 1/8 of an inch thick.
5. Brush on melted butter leaving an inch border. Sprinkle with vanilla wafer crumbs, then sprinkle coconut, nuts, and raisens, Sprinkle on a layer of pears. Sprinkle pears with cinnamon and sugar. All ingredients should be in thin layers and an inch border should be left bare. If you add too much, you can tear your dough or it can break open while baking.
6. Fold the inch of bear dough over the topping all the way around. Starting at one end, roll the dough up leaving the seam side down. Tuck the ends under so the filling does not come out. Cover a baking sheet with foil and spray with cooking spray. Repeat 7 more times. Bake at 350 for 35-40 minutes.
7. I bake 2 at a time. When they are done, brush them with melted margarine and sprinkle the top with sugar.
8. You can also bake them partially, about 30 minutes, let them cool, wrap them in foil, and freeze them. If freezing them, only brush top with margarine, do not sprinkle with sugar. 8 strudels are a lot to eat at one time, so I always freeze some for later. When you want to eat them, let it thaw completely and bake for about 20 minutes at 350, until golden brown. Brush with margarine and sprinkle with sugar.
Title: Buttermilk Layer Cake With Caramel Candy Frosting
Ingredients:
- 1 shortening
- 2 sugar
- 3 eggs
- 2 1/2 flour
- 1/2 salt
- 1/2 baking soda
- 1 1/2 buttermilk
- 2 vanilla extract
- 3 3/4 sugar
- 1 1/2 butter
- 1/4 baking soda
- 3/4
Instructions:
1. Beat shortening in a large bowl with an electric mixer at medium speed until smooth and creamy.
2. Gradually beat in sugar.
3. Add eggs and beat well.
4. In a small bowl mix flour, salt, and baking soda.
5. At low speed, beat flour mixture and buttermilk into the shortening mixture, alternating between the two, starting and ending with flour mixture.
6. Beat the batter for 2 minutes on medium speed.
7. Add vanilla and stir well.
8. Grease and flour 3 8-inch round cake pans. Divide cake batter evenly between the 3 pans.
9. Bake at 350 degrees for 20-25 minutes or until a wooden pick poked into the center comes out clean.
10. Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire racks.
11. Once cake is cooled, bring 3 cups of sugar, whipping cream, butter, and 3/4 teaspoons baking soda to a boil in a heavy saucepan. Remove from heat and keep warm.
12. Sprinkle remaining 3/4 cup sugar into a small saucepan. Cook over medium heat, stirring constantly, until sugar is completely melted, syrupy, and golden brown.
13. Gradually pour into warm cream mixture and stir until smooth.
14. Cook over medium heat, stirring often, for 10-12 minutes. Remove from heat.
15. Beat with an electric mixer at high speed for 8-10 minutes, until thick and spreadable.
16. Spread frosting between layers and on top and sides of cooled cake.
Title: White Chocolate Fig Kisses
Ingredients:
- 4 white chocolate
- 24 dried figs
- 1/2 pistachio nuts
Instructions:
1. Melt chocolate in a double boiler.
2. Stir well.
3. Line a tray with wax paper.
4. Dip fig in chocolate and then into the chopped nuts.
5. Refrigerate until chocolate has hardened.
6. Store figs in the refrigerator in an airtight container with waxed paper between layers for upto 1 week.