lumicero/recipes-ing2inst huggingface dataset:
Title: Churros
Ingredients:
- 1 milk
- 1/2 sugar
- 1 1/4 water
- 5 butter
- 8 salt
- 2 vanilla extract
- 1/2 nutmeg
- 2 flour
- 1 eggs
- 5 cinnamon
- 8
- 1/2
Instructions:
1. Prepare the chocolate caliente sauce: Bring milk to a boil. Add in the chocolate and 1/4 cup sugar. Stir over medium heat until chocolate has melted and sugar has dissolved. Set aside.
2. Heat water, better, salt, 1/2 cup sugar, 1/2 cup oil, vanilla extract and nutmeg to a rolling boil. Stir in flour. Lower heat and stir vigorously until mixture forms a ball (about one minute). Remove from heat.
3. Beat eggs in all at once. Continue beating until smooth. Let the dough cool.
4. Place dough in a piping bag with a star tip. In a large frying pan, heat about one pint of corn oil. Pipe the churro dough in long rods directly into the hot corn oil. Fry until golden brown on all sides. Drain on paper towels or a rack.
5. Mix remaining 1/2 cup sugar with the cinnamon and dust it over the fried dough while still warm. Serve with the chocolate caliente sauce.
Title: Bread Pudding With Drunken Prunes
Ingredients:
- 1/2 prune
- 3/4 butter
- 2 milk
- 2 vanilla extract
- 1 eggs
- 1 sugar
- 2 salt
- 2
- 1/4
- 1/2
Instructions:
1. Place diced prunes in a small jar or bowl, pour Comfort ove rtop; let sit about 4 hours or overnight.
2. Preheat oven to 350. Brush 2-quart baking dish with 1 T. melted butter, set aside.
3. In a large bowl, drizzle remaining butter over bread cubes. Scatter cubes on a baking sheet and brown lightly in the preheating oven. Remove and set aside.
4. In a large mixing bowl, combine milk, cream and vanilla. Add eggs, yolks, sugar and salt, whisking until smooth; set aside.
5. Dump bread cubes into prepared baking dish. Remove prunes from liquor (or it might all have soaked in) and toss with cubes. Pour egg-mixture over top of cubes and prunes; cover.
6. Place baking dish in a water bath (water should come 3/4 of the way up the sides of the dish), in the oven. Bake for one hour (or until "set").
7. Remove dish from water bath, chill for two hours in refrigerator before unmolding from baking dish (or leave in the pan if you're not doing a fancy presentation).
8. If you prefer to serve the pudding HOT, let it rest only until it is unpuffed--but do NOT unmold to serve.
9. Serve with "butter-rum" sauce (1/2 cup each melted butter and powdered sugar with 3 T rum splashed in--heat briefly in the microwave) OR vanilla ice cream OR whipped cream.
Title: Galatobouriko (Greek Custard Pastry)
Ingredients:
- 1/2 sugar
- 1 honey
- 1 1/2 water
- 2 lemon juice
- 1/4 butter
- 1/2 milk
- 4 1/2 farina
- 1/2 eggs
- 6 sugar
- 1/2 vanilla
- 1 phyllo dough
- 1 butter
- 1
Instructions:
1. For the syrup: make this first.
2. In a small sauce pan, combine the sugar, honey and water. Bring to a slow boil, stirring occasionally until sugar is completely dissolved. Add lemon juice and orange juice. Cook, stirring occasionally, over medium heat for 10 minutes. Remove from heat and set aside.
3. Heat oven to 350 degrees.
4. In a 4 quart saucepan, mix the butter and milk. Bring to a boil over medium heat, stirring constantly. Add farina and cook for 5 minutes, continuing to stir to prevent lumping. Remove from heat. In a large bowl combine eggs, sugar and vanilla. Slowly add one cup of the hot mixture to the bowl and blend. Return egg mixture to the saucepan and stir until smooth and thick. Set aside to cool.
5. Brush a 9" x 13" x 2" baking dish with melted butter. Place 8 filo sheets on bottom of pan, brushing between each one with melted butter. Place an additional 4 filo sheets in pan, allowing the edges to drape over each of the 4 sides of the pan. Brush with melted butter.
6. Pour the filling into the filo lined pan and spread evenly. Fold the overlapping filo sheets to envelop the filling. Top pastry with remaining filo, brushing with melted butter.
7. Score the dough through the top layers of filo with a sharp knife 4 times lengthwise. Pour any remaining butter over the top of the pastry (this keeps the filo from drying out during baking.).
8. Bake in preheated 350 degree oven for one hour or until pastry is golden and puffed.
9. Remove pastry to a rack and cool for 5 minutes. Spoon cooled syrup over pastry and allow to stand for 30 minutes.
10. Cut into 40 diamond shaped pieces.
11. Enjoy this authentic, luscious Greek dessert!
Title: Double-Ginger Cake
Ingredients:
- 1/4 brown sugar
- 2 molasses
- 1 all-purpose flour
- 1/2 whole wheat flour
- 3/4 ground ginger
- 1/2 baking soda
- 2 1/2 ground cinnamon
- 1/2 ground allspice
- 1/2 low-fat buttermilk
- 1/2 crystallized ginger
- 1/3
- 2
Instructions:
1. Preheat oven to 350°.
2. Beat first 3 ingredients in a large bowl with a mixer at medium speed until well-blended. Add molasses; beat 1 minute. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through allspice) in a small bowl, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition.
3. Pour batter into an 8-inch round cake pan coated with cooking spray; sharply tap pan once on counter to remove air bubbles. Sprinkle with crystallized ginger. Bake at 350° for 25 minutes or until cake springs back when touched lightly in center. Cool in pan 10 minutes on a wire rack. Remove from pan; serve warm.
Title: Jumbo 3-Chip Cookies
Ingredients:
- 4 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 1/2 butter
- 1 1/4 granulated sugar
- 1 1/4 brown sugar
- 2 eggs
- 1 vanilla extract
- 1
- 1/2
- 1
Instructions:
1. PREHEAT oven to 375°F.
2. COMBINE flour, baking powder and baking soda in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop dough by level 1/4-cup measure 2 inches apart onto ungreased baking sheets.
3. BAKE for 12 to 14 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Title: Extra Crunchy Buttery Peanut Cookies
Ingredients:
- 1/2 unsalted butter
- 1/2 crunchy peanut butter
- 3/4 light brown sugar
- 1 extra-large eggs
- 1 1/2 eggs
- 1 1/3 self rising flour
- peanuts
Instructions:
1. Beat eggs.
2. Cut peanuts into halves.
3. Preheat the oven to 350°F.
4. Put the soft butter, peanut butter, sugar, beaten egg(s) vanilla, and flour in a large bowl. Mix well with a large spoon until thoroughly combined.
5. Take walnut sized portions of the dough (about a tablespoon) and roll into balls with your hands.
6. Put the peanut halves in a shallow bowl and roll your balls of dough in them.
7. Arrange the balls well apart on the 2 greased baking sheets then gently pat and flatten them with your fingers.
8. Bake them in the oven for 12-15 minutes at the same temperatures.
Title: Apple Cobbler Supreme With Creamy Cinnamon Syrup
Ingredients:
- 2 1/2 flour
- 1 sugar
- 1 baking powder
- 1 salt
- 1/3 shortening
- 1 egg
- 3/4 evaporated milk
- 2 sugar
- 2 water
- 2 apples
- 1 cinnamon
- 1/2 butter
- 1 light corn syrup
- 2 sugar
- 1/2 water
- 2 cinnamon
- 1 evaporated milk
Instructions:
1. Preheat oven to 350ºF.
2. ======================.
3. Dough:
4. Combine flour, 1 tablespoon sugar, baking powder and salt. Cut in shortening till well mixed.
5. Stir together beaten egg & 3/4 cup milk then add to flour mixture. Stir till dough comes together. Chill while preparing apples & syrup.
6. =====================.
7. Filling:
8. Combine sugar & water in a saucepan. Heat till sugar is melted & it gets syrupy. Set aside.
9. ========================.
10. Assembly.
11. Roll chilled dough into a 1/4 inch thick rectangle.
12. Distribute apples evenly over dough. Sprinkle 1 teaspoon cinnamon over apples.
13. Starting at the long side, roll like a jelly roll; dampen edges to seal roll & slice into 1/2 inch pieces.
14. Melt butter in a 9 X 13 inch baking pan. Place apple rolls in the melted butter. Pour the sugar syrup over slices & bake for 1 hour.
15. Serve with warm cinnamon syrup.
16. =======================.
17. Creamy Cinnamon Syrup.
18. In a medium saucepan, combine all ingredients except milk. Bring to a full boil & cook 2 minutes. Cool 5 minutes then stir in milk.
19. Drizzle over warm cobbler.
Title: Awesome Pumpkin Pie
Ingredients:
- 1 1/2 vanilla ice cream
- 3 eggs
- 1 3/4 pumpkin puree
- 3/4 sugar
- 1/2 salt
- 1 ground cinnamon
- 1/4 ginger
- 1/4 nutmeg
- 2
Instructions:
1. Preheat oven to 425 degrees (put your ice cream near stove to soften).
2. In large bowl, whisk eggs.
3. Stir in pumpkin puree, sugar, salt, cinnamon, ginger, and nutmeg.
4. Mix in soft ice cream until smooth.
5. Pour into pie shells.
6. Bake at 425 degrees for 15 minutes then reduce to 350 degrees.
7. Bake 35 miinutes - until center is set.
Title: Candy Bar Cake
Ingredients:
- 6 butter
- 1 sugar
- 2 eggs
- 4 flour
- 2 1/2 baking soda
- 1/4 buttermilk
- 1 1/4 vanilla
- 2 pecans
- 1 powdered sugar
- 2 1/4 butter
- 3 milk
- 1/4
- 6
Instructions:
1. For Cake: Melt candy bars and 1/2 cup of the butter in a heavy saucepan over low heat, stirring well until smooth; set aside.
2. In a large bowl beat remaining 1/2 cup butter and sugar together at medium speed with mixer until fluffy.
3. Add eggs, one at a time, beating until blended after each addition.
4. In a bowl combine the flour and baking soda; add to sugar mixture alternately with the buttermilk; beginning and ending with the flour mixture.
5. Beat at low speed with mixer after each addition.
6. Stir in melted candy bar mixture, vanilla and pecans.
7. Pour into a greased and floured 12 cup Bundt pan or 10" tube pan.
8. Bake in 350 degree preheated oven for 1 hour and 15 minutes or until cake tests done.
9. Cool in pan on wire rack for about 10 minutes; remove from pan and cool completely.
10. Drizzle with the chocolate glaze.
11. For the glaze: Stir together the sugar and cocoa in a large mixing bowl; add butter and milk; beat at medium speed with mixer until smooth.
Title: Apple Upside Down Cake
Ingredients:
- 1/3 shortening
- 3/4 sugar
- 1 egg
- 1 vanilla
- 1 3/4 all-purpose flour
- 3 baking powder
- 1/2 salt
- 3/4 milk
- 3 butter
- 1/2 brown sugar
- 3 apples
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Melt butter in a 8” square baking pan.
3. Sprinkle with brown sugar.
4. Cover with apple slices.
5. In large bowl, cream shortening and sugar thoroughly.
6. Add egg and vanilla and beat until light and fluffy.
7. In another bowl, sift together flour, baking powder and salt.
8. Add to creamed mixture alternately with milk.
9. Beat well after each addition.
10. Pour batter over fruit.
11. Bake for 40 to 50 minutes.
12. Invert onto a serving plate.
13. Serve with as is or with ice cream.
Title: Lemon Puff Freeze Dessert
Ingredients:
- 5 eggs
- 3/4 lemon juice
- 1 sugar
- 2 sugar
- 2 margarine
- 2 butter
- 1/3 cream of tartar
- 1 icing sugar
- 1/4
Instructions:
1. Prepare a 9-inch springform pan.
2. In a double boiler, mix/cook 2 eggs and three egg yolks, lemon juice and sugar until thick, stirring constantly; cool.
3. Whip the cream, and fold into cooled lemon mixture.
4. Mix together the vanilla wafers and melted margarine or butter (use just enough butter to hold the wafers together, you might use less or more than 1/3 cup).
5. Line the bottom and sides of the springform pan with vanilla wafers.
6. Pour the lemon mixture into the pan.
7. In a bowl beat 3 egg whites until foamy, add in cream of tartar and icing sugar; beat until stiff peaks form.
8. Spread on the top of the lemon mixture.
9. Set oven to broil.
10. Brown the meringue under the broiler until brown (watch closely not to burn, and make certain that the egg white topping does not touch the top of the meringue).
11. Cover with foil and freeze for 8 or more hours.
12. Remove from freezer (taking foil off immediately!) at least 1 hour before serving.
13. **NOTE** if using a graham cracker crust mix 2 cups graham cracker crumbs with 1/3 cup plus 2 tablespoons melted butter or margarine and about 1/3 cup sugar.
Title: Muesli Sundaes
Ingredients:
- 250 strawberries
- 250 blueberries
- 1/2 pineapple
- 2 muesli
- 2 vanilla yogurt
Instructions:
1. Combine the fruit in a bowl.
2. Using four glasses (parfait are great), distribute half of the fruit between the four glasses.
3. Add a layer of yoghurt over the fruit and another of muesli.
4. Repeat layers and chill, then serve and enjoy.
Title: Banana Bourbon Cake With Bourbon Creme Anglaise
Ingredients:
- 1 1/2 pecans
- 1 bittersweet chocolate
- 3 all-purpose flour
- 3 baking powder
- 1 ground cinnamon
- 1 ground ginger
- 1/2 ground nutmeg
- 1/2 unsalted butter
- 1 1/2 granulated sugar
- 3 bananas
- 4 eggs
- 3/4 Bourbon
- 1 1/2 dark brown sugar
- 1 Bourbon
- 6
- 3
Instructions:
1. Preheat the oven to 350°F.
2. Prepare a 10" bundt pan by lightly spraying with non-stick, or use a non-stick pan.
3. Make sure all the ingredients are room temperature, including the eggs.
4. Toss the pecans with 1/4 cup of the flour and set aside.
5. Sift together the remaining dry ingredients and set aside.
6. Cream the butter and sugar together until very light and fluffy.
7. Add the bananas and mix until incorporated.
8. Add the eggs, one at a time, beating well and scraping down the sides of the bowl after each addition.
9. On low speed, mix in the flour in 3 parts alternating with the bourbon, beginning and ending with the flour.
10. Gently fold in the pecans and the chocolate.
11. Pour the batter into the pan, and bake for about 1 hour and 15 minutes.
12. Let the cake cool for a 15 minutes, then turn out onto a rack to finish cooling.
13. For the sauce: Heat the cream and sugar in a saucepan until the sugar dissolves.
14. Remove from the heat.
15. Whisk the yolks together in a large stainless steel bowl, and place the bowl on top of a wet towel.
16. Temper in the cream by slowly, in a tiny stream, pouring the cream into the yolks while constantly whisking.
17. As you get more cream into the yolks, you can pour a little faster until all the cream is incorporated into the yolks.
18. Pour the mixture back into the pot and cook over very low heat JUST until it starts to thicken, stirring constantly.
19. DO NOT BOIL.
20. Keep the heat low or you'll have scrambled eggs.
21. Pour the mixture through a fine mesh sieve, then add the bourbon.
22. Cool completely and serve with the cake.
Title: Hillbilly's Chocolate Applesauce Cake
Ingredients:
- 3/4 butter
- 1 1/2 - 2 margarine
- 2 sugar
- 1 eggs
- 1/2 eggs
- 1 1/2 vanilla extract
- 1/2 yogurt
- 2 applesauce
- 1/3 salt
- 2 1/2 baking soda
- flour
Instructions:
1. Preheat oven to 350 degrees and oil a 9x13 baking dish.
2. With a mixer or whisk, combine sugar and melted butter.
3. Add eggs and vanilla extract. Beat well until creamy.
4. Beat in applesauce and buttermilk/yogurt/sour milk.
5. Add salt, baking soda, cocoa, and flour. I sifted all of the dried ingredients onto parchment paper, then added it slowly to my mixer while it was stirring. This helped inhibit clumps from forming. Otherwise, mix it for a couple of minutes to make it smooth (200 strokes if mixing it by hand).
6. Pour batter into oiled baking dish. Bake for 35-45 minutes or until a toothpick comes out clean.
7. Allow to cool before spreading icing on top.
Title: Cranberry Relish
Ingredients:
- 1 cranberries
- 1 orange
- 1/4 pineapple
- 1 red apples
- 3 sugar
- 1 1/2 celery
- 2 cherry gelatin
- 2 strawberry gelatin
- 1 hot water
- 1 water
- 1
Instructions:
1. Mix first 6 ingredients together and let stand for 2 hours.
2. Add celery and nuts.
3. Mix jello with hot water till dissolved.
4. Add cold water.
5. Add to cranberry mixture and refrigerate for 4 hours.
Title: Black Forest Parfait
Ingredients:
- 3 skim milk
- 2 sugar-free instant chocolate pudding mix
- 1 cornstarch
- 1 cherry juice
- 1/3 sour pitted cherries
- 1 Equal sugar substitute
- 6
Instructions:
1. Blend cream cheese with 1/4 cup skim milk on low speed of electric mixer, until smooth.
2. Add remaining milk and pudding mix.
3. Mix 1 or 2 minutes or until smooth.
4. Mix cornstarch in cherry juice until dissolved.
5. Add to cherries and cook until it boils for 1 minute.
6. Remove from heat and stir in Equal.
7. Alternately spoon pudding and cherries into parfait dishes, ending with pudding.
8. Garnish with 2 cherries.
9. Nutrients per serving: Calories 116, fat 3.5gm, cholesterol 14mg, carbohydrate 16g, sodium 304mg.
10. Exchanges: Bread 1/2, milk 1/2, fruit 1/2, fat 1.
Title: Clementine Custard
Ingredients:
- 2/3 sugar
- 2/3 flour
- 2 clementines, zest of
- 4 salt
- 6
- 8
- 1
Instructions:
1. Blend the sugar and flour directly into saucepan. Add the milk. Stir in egg yolks.
2. Bring to a boil. Stir with a wooden spoon. Do not use a whisk for doing custards like this because it will not be able to reach the bottom and sides of the vessel, and the mixture will scorch.
3. Remove from heat. Stir in the zest and strained juice of the clementine and a pinch of salt. Chill for several hours.
Title: Chocolate Profiteroles
Ingredients:
- 1/2 bread flour
- 1 baking soda
- 1/8 water
- 1/2 unsalted butter
- 4 sugar
- 1 salt
- 1/4 eggs
- 2
- 1
Instructions:
1. Preheat oven to 425°; combine flour, cocoa powder and baking soda; set aside; in a saucepan over medium-high heat bring to a boil the water, butter,sugar and salt.
2. Add the flour mixture and continue cooking and stirring until the dough pulls away from the sides of the pan and a film forms on the bottom.
3. Scrape dough into a bowl and beat in eggs and yolk, one at a time, incorporating each thoroughly before adding the next.
4. Using a plastic bag with a corner snipped off or a pastry bag with a 3/4" plain round tip, pipe 1 1/2" rounds about 3/4" high onto a parchment lined baking sheet; flatten any pointed tops with a moist finger.
5. Bake 15 minutes; reduce heat to 325° and bake until no wet dough remains in center, about 30 minutes; cut into one of the puffs to test, there should be a slight dampness.
6. Cool on a wire rack; cut in half horizontally with a serrated knife and fill with choice of filling.
Title: Lemony Snicket Cookies
Ingredients:
- 4 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 1 1/2 granulated sugar
- 2 eggs
- 1 vanilla
- 1 lemon zest
- 1 low-fat ricotta cheese
- 2 confectioners' sugar
- 3 lemon juice
Instructions:
1. Preheat oven to 350. Lightly grease cookie sheets.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a large bowl, beat butter and sugar on medium speed until creamy; then beat in eggs, vanilla, lemon zest, and ricotta until blended.
3. Add flour mixture and beat until combined. Cover and chill at least an hour.
4. Shape dough into balls, and place on cookie sheets.
5. Bake 10 minutes, or until bottoms are light brown. cool for about 1 minute, then transfer cookies to a wire rack to cool.
6. While they cool, make glaze: Stir confectioners' sugar and lemon juice in small bowl until smooth. Drizzle evenly over each cookie. Garnish with sprinkles. Let stand until glaze is hardened.
Title: Almond-Stuffed Peaches
Ingredients:
- 4 amaretti cookie
- 1/4 sweet wine
- 1/3 unsalted butter
- 2
- 1
- 2
Instructions:
1. Preheat oven to 375°F
2. Cut peaches in half and remove the pit. Remove a little of the pulp from the center of each peach half to create a slightly larger cavity, reserving the removed pulp.
3. Put the peach halves in a casserole dish skin-down.
4. Mash the removed pulp in a bowl. Add the almonds, ameretti cookies, egg yolk, and wine. Mix well.
5. Fill each peach half with a spoonful of the almond mixture. Cut a piece of the butter and place it on top of the filling. Bake for 25-30 minutes until the filling is golden-brown and the peaches are tender but still firm.
Title: Low Carb Gooey Brownies
Ingredients:
- 3 butter
- 3 coconut oil
- 1 3/4 sugar
- 1 sugar substitute
- 3/4 vanilla extract
- 3 cocoa powder
- 1 1/2 eggs
- 1 baking powder
- 1/2 salt
Instructions:
1. Preheat the oven to 350°F. Grease an 8" square pan (I actually use 1 regular size bread pan and 1 mini loaf pan so they're thick and gooey) must be at least 2" deep.
2. In a medium-sized bowl, stir together the melted butter, sugar, salt, vanilla, cocoa, and eggs.
3. Stir in the almond flour and baking powder.
4. Pour the batter into the prepared pan, spreading it to the edges.
5. Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out NEARLY clean, with perhaps a few wet crumbs, or a tiny touch of chocolate at the tip of the tester.
6. Remove the brownies from the oven and cool them for about 15 minutes before cutting. Once the brownies are cool, cover them tightly with plastic. Store at room temperature for several days; freeze for longer storage.
Title: Banana Cream Pie Cupcakes
Ingredients:
- 1 1/2 arrowroot
- 1 sea salt
- 1/4 baking soda
- 1/4 eggs
- 2 banana
- 1/4
- 1 -2
Instructions:
1. In a large bowl, mix together almond flour, arrowroot powder, salt and baking soda.
2. In a smaller bowl, combine eggs, grapeseed oil and agave and then stir in mashed bananas.
3. Mix wet ingredients into dry.
4. Scoop batter one heaping 1/4 cup at a time into lined cupcake tins.
5. Bake at 350° for 15-18 minutes.
6. Remove from oven, allow to cool, then frost with Whipped Cream Frosting.
7. Serve.
Title: Holiday Eggnog Cake
Ingredients:
- 1 eggs
- 2 butter
- 1 1/2 ground nutmeg
- 1/4 rum
- 1/2 cornstarch
- 1/2 rum
- 3 sugar
- 2 salt
- 1/2 vanilla
- 2 rum
- 1/4 unflavored gelatin
- 1 water
- 1
- 1/2
- 1
- 2
Instructions:
1. Preheat oven to 375 degrees. Combine cake mix, eggs, eggnog, butter, nutmeg and rum extract in a large bowl. Beat for 4 minutes. Pour batter into 2 wax-paper lined greased and floured 9-inch round cake pans. Bake for 30 minutes or until cake tester comes out clean. Cool for 10 minutes in pans, then turn out onto wire rack and cool thoroughly.
2. Meanwhile, make filling. In a stainless steel or glass saucepan, combine cornstarch with small amount of eggnog and blend until smooth. Blend in remaining eggnog and cook over simmering water until thickened and smooth. Add rum extract and cool. When cooled, spread between cake layers.
3. To make frosting, combine cream, sugar, salt, vanilla and extracts in a mixing bowl and chill. Whip until soft peaks form. Soften gelatin in water. Place over hot water until dissolved. Drizzle dissolved gelatin into whipped cream and continue to beat until stiff. Frost cake and garnish with nutmeg and red and green cherries, if desired. Refrigerate until serving time, up to 24 hours.
Title: Butterscotch Bundt Cake
Ingredients:
- 2 butter
- 7 butter
- 2 dark brown sugar
- 2/3 low-fat cream cheese
- 2 vanilla extract
- 3 eggs
- 1 all-purpose flour
- 2 1/4 cornstarch
- 1/2 baking soda
- 1 salt
- 1/2 1% low-fat milk
- 1/2 powdered sugar
- 1
Instructions:
1. Preheat oven to 325 degrees F. Coat a 12 cup Bundt pan with butter and dust with breadcrumbs.
2. Melt 4 Tbsp butter in a large saucepan over medium heat. Add brown sugar and cook 2 minutes, stirring all the time (sugar won't melt). Pour mixture into a large bowl and leave to cool about 20 minutes or so.
3. Add 3 Tbsp butter, cream cheese and vanilla to bowl and beat with a mixer on low speed 1 minute. Beat at high speed 4 minutes (mixture will not be smooth). Add eggs and egg white, 1 at a time, beating well between each addition.
4. Combine flour, cornstarch, baking soda and salt in another bowl and stir with a whisk. Add flour mixture to sugar mixture, alternating with milk, stirring after each addition.
5. Pour batter into greased pan and bake at 325 degrees F for 1 hour or until wooden pick inserted and inch from the edge comes out clean.
6. Cool in pan 10 minutes on wire rack, then remove carefully from pan. Leave to cool completely and dust with powdered sugar to serve.