lumicero/recipes-ing2inst huggingface dataset:
Title: Dulce De Leche Cake
Ingredients:
- 2 butter
- 1 flour
- 2 flour
- 2 baking powder
- 1 1/2 fine salt
- 6 eggs
- 1 1/4 sugar
- 1/2 dark rum
- 1 1/2 vanilla extract
- 1 sweetened condensed milk
- 14 evaporated milk
- 12 heavy cream
- 1
- 16
Instructions:
1. Heat the oven to 350°F Grease a 9" × 13" baking pan with the butter and dust with 1 tablespoons of the flour. Invert the dish, tap out the excess flour, and set aside.
2. Sift the remaining flour, baking powder, and salt into a bowl and set aside. Put the egg whites into a large bowl and beat with a hand-held electric mixer on medium speed until soft peaks form, about 2 minutes. While the mixer is still running, add the sugar in a gradual stream and continue beating again to soft peaks. Add the egg yolks one at a time, beating well after each addition. Alternately add the reserved flour mixture and the whole milk in 3 parts, beating until smooth after each addition. Add the rum and vanilla and beat again briefly until smooth.
3. Pour batter into reserved baking pan and bake until golden brown, about 30 minutes. Set the cake aside and let cool slightly for 30 minutes.
4. Whisk together the sweetened condensed milk, evaporated milk, and heavy cream in a bowl. Using a knife, poke the cake with holes all over, penetrating to the bottom of the pan. Pour the milk mixture over the warm cake and set aside to let cool completely.
5. Cover the cake with plastic wrap and refrigerate until well chilled and liquid is absorbed, at least 4 hours. Spread the dulce de leche across the top of the cake and serve.
Title: Chocolate Chili Bites
Ingredients:
- 200 butter
- 200 sugar
- 250 eggs
- 5 flour
- 1 chili powder
- 1 1/2
Instructions:
1. Pre-heat your oven to 400°F.
2. Melt the butter with the chocolate in a small saucepan or in a bowl in the microwave. If melting in the microwave, be sure to do it slowly, blending with a spoon between each pass.
3. Transfer the melted chocolate and butter into a mixing bowl and add the sugar, stirring it in with a wooden spoon.
4. Let the mixture cool a little.
5. Add the eggs one by one, mixing well with the spoon after each addition.
6. Add a rounded tablespoon of flour and mix well.
7. Stir in the chili powder.
8. Pour the dough into non-stick or silicone petit four molds, and bake for ten to twelve minutes. The top should look set, but the inside should still be on the soft side.
9. Let the the mini bites cool down enough to unmold them, then turn them out on a rack to cool completely while you cook the other batches. Store in a plastic container, refrigerate, and take out about an hour prior to serving the next day.
Title: Bananas Ghana
Ingredients:
- 8 bananas
- 1/4 sugar
- 1 cinnamon
- 1 apricot brandy
- 3 peanuts
- 3 sour cream
- 1/2 low-fat sour cream
- 1 sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Combine 1/4 cup of sugar with cinnamon in a shallow bowl. Roll banana pieces in cinnamon sugar and place in a 9 inch ovenproof dish.
3. Mix orange juice and brandy together and pour into dish with the bananas.
4. Bake 20 minutes, periodically basting the bananas with the juice.
5. Remove bananas from oven and sprinkle either coconut or peanuts on top.
6. If you like, mix together the sour cream and tablepoon of sugar. Serve on side as an optional garnish.
Title: Gluten-Free Ravioli Dolci (Sweet Ravioli)
Ingredients:
- 3/4 butter
- 1/2 white sugar
- 1 egg
- 1 - 1 1/2 vanilla extract
- 1 lemon zest
- 1 1/2 potato starch
- 1 baking soda
- 1/4 salt
- 1/8 icing sugar
- 1/2 chocolate
- 1/2
- 1/4
Instructions:
1. In a medium bowl, cream together the butter and sugar until smooth.
2. Beat in the egg, then stir in the vanilla and and lemon zest.
3. Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms.
4. Divide dough into halves; roll each portion out between two sheets of waxed paper into a 12 inch square.
5. Refrigerate for at least one hour.
6. Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares.
7. Place about 1/4 teaspoon of the preserves into the center of the first sheet of squares; set aside.
8. Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also.
9. Poke holes for venting in these squares using a fork.
10. Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork.
11. Bake for 9 to 11 minutes on greased cookie sheets in a preheated 350* ovedn, or until the edges are lightly browned.
12. Dust cookies with confectioners' sugar while they are still slightly warm; or Enjoy!
Title: Oatmeal Peanut Butter Chocolate Chip Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1/2 vanilla
- 1 cinnamon
- 1/4 brown sugar
- 3/4 margarine
- 1/3 plain yogurt
- 1/3 chocolate chips
- 1/4
- 1/3
Instructions:
1. Peheat oven to 350.
2. In a medium bowl combine flour, oats, cinnamon baking soda & salt.
3. In another medium bowl cream together butter, brown sugar, peanut butter, vanilla and yogurt
4. Add dry ingredients and mix until smooth (if too dry add more yogurt).
5. Stir in chocolate chips.
6. Roll dough into 1 1/2 inch balls.
7. Bake for 10mins.
Title: Swedish Spritz Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 egg
- 1 vanilla extract
- 1/2 all-purpose flour
- 2 1/2
Instructions:
1. Preheat oven to 350°.
2. In large bowl, cream butter and sugar until light and fluffy.
3. Beat in egg and extracts.
4. Gradually blend in flour.
5. Fill cookie press with dough.
6. Using star attachments, form "S" shapes on ungreased cookie sheets.
7. Bake cookies 8-10 minutes.
Title: Cassada Cake
Ingredients:
- 1 strawberries
- 16 granulated sugar
- 13 1/2 flour
- 3/4 salt
- 2 milk
- 1/4 vanilla
- 2 heavy whipping cream
- 3 powdered sugar
- 1 vanilla
- 1
Instructions:
1. Make custard filling by placing granulated sugar, flour and salt in medium sauce pan. Add milk and cook over medium heat till thick and bubbly (be careful not to scortch).
2. Temper egg yolks by adding some of the hot mixture to the beaten egg yolks and then returning the egg yolk mixture to the hot mixture whisking till blended. Cook mixture another five minutes.
3. Remove from heat, add vanilla and refrigerate mixture till completely cool.
4. Stir together the sliced strawberries and strawberry glaze, keep refrigerated till ready to use.
5. Cut the half sheet cake in half to make two-quarter sheet cake layers approximately 1" thick. Best to freeze these cake layers before working with the filling and frosting to prevent them from breaking apart.
6. Place bottom layer of cake on platter or cake tray.
7. Stir the cooled custard and spread on the bottom layer of cake making sure to leave about half inch from outside all the away around (when layers are put together the filling will spread out to the ends and if filling is spread all the way to outside it will ooze out).
8. Spread the strawberry glaze filling on top of the custard filling.
9. Place the other cake layer on top of the fillings. Keep refrigerated till ready to ice the cake.
10. For icing, beat the whip cream until frothy.
11. Add the powder sugar and vanilla gradually and beat until frosting consistency.
12. Ice the cake to your liking and keep cake refrigerated.
Title: Chocolate Chip Pumpkin Muffins
Ingredients:
- 1 walnuts
- 1 water
- 1
- 1 1/2
- 1
Instructions:
1. Preheat oven to 325 degrees F.
2. Lightly grease muffin pan, or use paper muffin cups to avoid sticking.
3. Mix spice cake, pumpkin, chocolate chips, walnuts, and water in a large mixing bowl.
4. Fill cups to the brim for large muffins, fill half-way for smaller ones.
5. Bake for 25-35 minutes, depending on size.
6. Spread icing over the tops when they have cooled.
Title: Creme Caramel- Lightened
Ingredients:
- 1 sugar
- 2 cold water
- 2 eggs
- 2 1% low-fat milk
- 3 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees. Boil water in a 4-quart saucepan and reserve for water bath.
2. Heat 2/3 cup sugar with the cold water on medium heat, stirring occasionally, until the sugar is dissolved and appears a light caramel color.
3. Whisk together eggs, egg whites, and remaining sugar in a separate bowl until well blended. Add milk and vanilla and beat.
4. Divide mixture into 8 custard cups.
5. Place cups in a large roasting pan and pour boiling water in pan until cups are halfway immersed in water.
6. Bake for 40 minutes, until center of custard is just set.
7. Remove from oven and place cups out of water on a wire cooling rack.
8. When custards are cooled, place in refrigerator, covered, for 4 hours.
9. Invert cups onto plates and let cups sit above custard for several minutes. Remove cups from custard just before serving.
Title: Ginger Glazed Strawberries (Herbs Optional)
Ingredients:
- 1 cornstarch
- 1 strawberry
- 1/3 sugar
- 1 ground ginger
- 1/2 cinnamon
- 1 fresh sage leaves
- 1 fresh thyme
Instructions:
1. Mix cornstarch with a bit of water to make a slurry.
2. Place remaining ingredients into a pot over medium low heat stirring till sugar is dissolved.
3. Remove herbs and discard.
4. Add slurry and cook till thickened.
5. Enjoy on top of whatever pleases you!
Title: Cookies And Cream Cake
Ingredients:
- 20 water
- 1 eggs
- 1 heavy cream
- 1/2
- 3
- 2
Instructions:
1. Process cookies in a food processor, and process until they are crumbs.
2. (I've even put the cookies in a ziploc bag and pounded them with a rolling pin-- very theraputic) You should have about 2 1/4 cups of crumbs.
3. Preheat oven to 350°.
4. Grease 2- 9 inch pans with shortening, and dust with flour.
5. Mix cake mix, water, oil, and eggs in a large mixing bowl, using an electric mixer, on low speed for 1 minute.
6. Scrape down sides of bowl, increase speed to medium, and beat for 2 more minutes.
7. Fold in 1 cup of the cookie crumbs.
8. Divide the batter between the 2 pans,and bake for 25-30 minutes, until it tests done.
9. When cakes are done, cool in pans on racks for 10 minutes.
10. Then invert each cake onto a rack, turning right side-up to cool.
11. Cool completely.
12. Beat the whipping cream on high speed until it forms stiff peaks, about 4 minutes or so.
13. Gently fold in 1 cup of the cookie crumbs.
14. Chill until cake is completely cooled.
15. Here you can do either 2 or 4 layers.
16. For 2, leave cake layers as is, and frost between the two layers, and top and sides of cakes.
17. For 4 layers, use a serrated knife and slice each cake into 2 layers.
18. Frost between each layer, and top and sides of cakes.
19. Sprinkle remaining cookie crumbs on top of frosted cake.
20. Store cake in fridge, covered for up to 5 days.
Title: Ginger Crinkles
Ingredients:
- 2/3 dark brown sugar
- 1/3 butter
- 1/4 margarine
- 1 molasses
- 1 crystallized ginger
- 1 1/3 all-purpose flour
- 3/4 toasted wheat germ
- 2 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 2 granulated sugar
Instructions:
1. Beat brown sugar and butter at medium speed of a mixer until light and fluffy. Add molasses and egg white and continue beating. Stir in crystallized ginger.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat germ, baking soda, ground ginger, and cinnamon. Stir into molasses mixture. Cover bowl and freeze 20 minutes.
3. Preheat oven to 350°.
4. Lightly coat hands with cooking spray. Shape the dough into 30 balls, about 1 tablespoon each. Roll the balls in the granulated sugar. Place the balls 2 inches apart on baking sheets coated with cooking spray.
5. Bake for 10 minutes. Cool cookies on pans for 3 minutes. Remove from pans, and cool the cookies completely on wire racks.
Title: Almond-Croissant Bread Pudding
Ingredients:
- 6 eggs
- 8 granulated sugar
- 2 half-and-half
- 3 Amaretto
- 3 vanilla extract
- 1 almond paste
- 1 chocolate chips
- 1/4
- 1/2
Instructions:
1. Preheat oven 350ºF.
2. Butter a 13x9" pan and place the smallest rounds in a layer at the bottom, then top with a layer of the larger ones.
3. Whisk eggs and sugar well together, then add half-and-half, Amaretto, vanilla and almond extracts, mixing well.
4. Pour over croissant rounds.
5. Sprinkle with almond paste and push down with a spoon so that the bread absorbs all the liquid.
6. Let set for 10 minutes at room temperature.
7. Sprinkle almonds and chocolate chips all over the top and bake for 35-40 minutes or until golden and puffed.
8. Serve warm or room temperature.
Title: Strawberry Pie
Ingredients:
- 4 strawberries
- 3/4 sugar substitute
- 1/2 salt
- 1/2 hot water
- 4 cornstarch
- 1
Instructions:
1. Mix together dry ingredients in a 6 cup microwave dish.
2. Add water slowly.
3. add half of berries.
4. microwave on high for 5 minutes.
5. Cool.
6. garnish with whipping cream.
Title: Microwave Dulce De Leche
Ingredients:
- 1 sweetened condensed milk
- 1 sea salt
Instructions:
1. Empty the can into a large (2-1/2 quart or larger) glass bowl, and cover with plastic wrap (cling film), keeping a tiny bit uncovered to prevent excess steam build-up.
2. Microwave on medium power ( level 5 on a 10-level appliance) for 2 minutes. Remove, stir with a wire whisk, and recover. Cook on medium for 2 more minutes. Remove, stir with a whisk, recover.
3. Then, in increments of 2-1/2 minutes, cook (on medium power) for another 10 minutes, stirring between each interval. After the first two stirs, you'll notice that the milk bubbles and foams up as it expels moisture. Then, with each stirring, the milk will be thicker and more caramel colored.
4. If after the 10 minutes, you like the color and consistency, stop! If you'd like a thicker sauce, continue cooking in 1-minute increments for another 2-3 minutes.
5. Remove from the microwave, and let cool before packing in a glass jar, or use right away to fill Alfajores or as a topping for ice cream.
6. NOTE Food,com doesn't allow you to have only one ingredient so I had to add another. Everyone like salst with caramel these days so just for fun you coud add a pinch to what ever your putting the Dulce de Leche in - but it's really not needed!
Title: Blueberry Amaretto Delight
Ingredients:
- 1 3/4 graham cracker crumbs
- 1/2 sugar
- 1/2 butter
- 2 eggs
- 3/4 sugar
- 1 cream cheese
- 2 1/2 milk
- 2 instant vanilla pudding
- 1/2 Amaretto
- 1 1/4 sugar
- 1/4 cornstarch
- 5 blueberries
- 1 Cool Whip
Instructions:
1. Preheat oven to 350 degrees.
2. Combine first 3 ingredients.
3. Press into a greased 9 x 13 pan.
4. Combine eggs, 3/4 cup sugar and cream cheese in a medium mixing bowl.
5. Beat till smooth with mixer.
6. Spread over crumbs layer in pan.
7. Bake for 30 minutes and cool.
8. Combine milk, pudding, and 1/4 cup amaretto. Beat 2 minutes on low and spread over cream cheese layer.
9. Combine 1 1/4 cup sugar and cornstarch in large pan.
10. Gradually add 1/4 cup amaretto.
11. Stir till smooth.
12. Add berries and cook over medium heat stirring constantly till thick. Cool.
13. Poor blueberries over pudding and chill. Before serving cover blueberry layer with Cool Whip.
Title: Peanut Butter Cookies (With a Corn Flake Crunch!)
Ingredients:
- 1 butter
- 3/4 brown sugar
- 3/4 granulated sugar
- 1 peanut butter
- 2 eggs
- 1 vanilla
- 2 1/2 flour
- 1 baking soda
- 1
Instructions:
1. In bowl of electric mixer, cream butter and sugars.
2. Add peanut butter; mix well.
3. Add eggs and vanilla; mix well.
4. Add flour and baking soda.
5. Stir in corn flakes until incorporated.
6. Roll dough into 1" balls, place two inches apart on cookie sheet. (If dough is too tacky, add a little more flour.)
7. Press down balls with fork (dip it in flour if need be) to make a criss-cross pattern.
8. Bake at 375 for 10-12 minutes until set and lightly golden.
9. Transfer to racks upon removing from oven.
Title: Beetnik Chocolate Cake
Ingredients:
- 3 eggs
- 1 1/2 sugar
- 1 1/2 beets
- 1 1/2 flour
- 1 1/2 salt
- 3/4 baking soda
- 1/4 vanilla
- 1/2
- 1
Instructions:
1. Cream eggs with sugar.
2. Mix the oil and beets into the egg mixture.
3. Sift the flour, salt, baking soda, and cocoa into the beet mixture and blend.
4. Stir in the vanilla.
5. Grease a Bundt pan and pour the mixture into the pan.
6. Bake at 350 degrees F. for 30 minutes or until a toothpick comes out clean.
7. If you plan in icing the cake, let it cool at room temperature.
8. The cake stays moist for a long time.
Title: Hershey's Crinkle Cookies
Ingredients:
- 2 granulated sugar
- 3/4 eggs
- 1 vanilla
- 4 flour
- 2 baking powder
- 2 1/3 salt
- 2 powdered sugar
- 1/2
Instructions:
1. Combine granulated sugar and oil in large bowl (or kitchen-aid mixer stand on 2); add cocoa, beating until well blended. Beat in eggs and vanilla.
2. Stir together flour, baking powder and salt. Gradually add to cocoa mixture, beating well.
3. Cover and refrigerate until dough is firm enough to handle, about 2-3 hours.
4. Heat oven 350. Grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place 2 inches apart on prepare cookie sheet.
5. Bake 10-12 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly then remove from cookie sheet to wire rack. Cool completely!
Title: Easy Ritz Cracker Snack Cookies
Ingredients:
- 1/2 marshmallow cream
- 1/2 peanut butter
- 48 flaked coconut
- 1 1/4
- 1
Instructions:
1. Spread about 1 teaspoon peanut butter on 24 of the Ritz crackers.
2. Spread 1 teaspoon Marshmallow Creme on remaining crackers.
3. Sandwich crackers together, using one peanut butter and one marshmallow, then dip in melted chocolate or white chocolate (almond bark), and roll in coconut or finely chopped nuts to coat.
4. Set crackers on waxed paper and let stand until chocolate sets. Store in air-tight container for up to one week.
Title: Sour Cream Chocolate Cake Layers
Ingredients:
- 2 2/3 all-purpose flour
- 2 1/2 sugar
- 1/2 cocoa powder
- 1 1/2 baking soda
- 1/2 salt
- 3 eggs
- 2/3 sour cream
- 1 vanilla extract
- 10 unsalted butter
- 2/3 water
- 1 1/4
Instructions:
1. Position oven rack in center of oven; preheat oven to 350°; grease the bottom and sides of two 9-inch round cake pans; line the bottom of each pan with a round of parchment paper and grease the paper; dust the paper and sides of the pans with flour.
2. Into a bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt; whisk to combine then set aside.
3. In another bowl, whisk together the eggs until blended; whisk in the sour cream and vanilla extract until blended; set aside.
4. In the bowl of an electric mixer, using the paddle attachment, mix the melted butter and oil together on low speed.
5. Add in the cold water and mix to blend.
6. Add in the dry ingredients all at once and mix on med-low for 1 minute,
7. Add in the egg mixture and mix for another minute, until well blended, scraping down the sides of bowl with rubber spatula as needed.
8. Scrape the batter into the prepared pans, dividing evenly.
9. Bake the cakes for 35-40 minutes, until a pick comes out clean.
10. Cool the cakes in the pans on wire racks for 15 minutes.
11. Invert the cakes onto the racks, peel off the paper, and cool completely.
Title: Butterscotch Gingerbread Cookies
Ingredients:
- 3 all-purpose flour
- 2 baking soda
- 1 1/2 ground cinnamon
- 1 1/2 ground ginger
- 3/4 ground cloves
- 1/2 salt
- 1 1/2 brown sugar
- 1 butter
- 1/3 margarine
- 1 molasses
- 1 2/3 egg
Instructions:
1. PREHEAT oven to 350°F.
2. COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl.
3. BEAT sugar, butter, molasses and egg in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
4. BAKE for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Title: Apple-Cranberry Crescent Cookies
Ingredients:
- 1 1/4 apples
- 1/2 dried cranberries
- 1/2 low-fat sour cream
- 1/4 margarine
- 1/4 butter
- 3 sugar
- 1 fast-rising active dry yeast
- 1 vanilla
- 2 all-purpose flour
- 1 ground cinnamon
- 1 reduced-fat milk
Instructions:
1. Preheat oven to 350°F.
2. Lightly coat baking sheet with nonstick cooking spray.
3. Place apple and cranberries in food processor or blender, process with on/off pulsing action until finely chopped. Set aside.
4. Combine sour cream, egg substitute, margarine and 2 tablespoons sugar in medium bowl. Add yeast and vanilla.
5. Add flour; stir to form ball.
6. Turn dough out onto lightly floured work surface. Knead 1 minute.
7. Cover with plastic wrap; let stand 10 minutes.
8. Divide dough into thirds. Roll one portion into 12-inch circle. Spread with 1/3 apple mixture (about 1/4 cup). Cut dough to make 8 wedges. Roll up each wedge, beginning at outside edge.
9. Place on prepared baking sheet; turn ends of cookies to form crescents. Repeat with remaining dough and apple mixture.
10. Combine remaining 1 tablespoon sugar and cinnamon in small bowl. Lightly brush cookies with milk; sprinkle with sugar-cinnamon mixture. Bake 18 to 20 minutes or until lightly browned.
Title: Banana-Berry Crepes
Ingredients:
- 6 vanilla yogurt
- 1/3 mascarpone cheese
- 4 artificial sweetener
- 2 vanilla
- 1 1/2 blueberries
- 1 pecans
- 1/8 bananas
- 3 brown sugar
- 1/4 cinnamon
- 1/2 margarine
- 1/4 lemon juice
- 2
Instructions:
1. Mix together vanilla yogurt and mascarpone cheese until smooth. Add Splenda, vanilla and pecans (if using) and mix well. Spoon this mixture evenly on crepes, sprinkle blueberries over the mascarpone cheese mixture and roll up with the ends left open. Place on a shallow serving tray. This may be done earlier, covered with plastic wrap and put in the refrigerator and heated to room temperature in a preheated 350 degree oven for 5 minutes.
2. Slice bananas crosswise into approximately 1/2-inch thick pieces and arrange in an oven-proof casserole dish. Combine brown sugar and cinnamon. Melt margarine and pour evenly over bananas. Sprinkle lemon juice over bananas and sprinkle on the sugar-cinnamon mixture. Bake in a 350 degree oven for 20 minutes. Remove from oven and spoon bananas and juice over crepes. Top with whipped cream. Serve at once.
Title: Pineapple Chiffon Cake
Ingredients:
- 2 1/4 cake flour
- 1 1/2 sugar
- 1 baking powder
- 1 salt
- 1/2 cream of tartar
- 5 sugar
- 3/4 crushed pineapple
- 1
- 1/2
- 2 -3
- 1
Instructions:
1. Set oven to 350 degrees.
2. Prepare an ungreased tube pan.
3. In a bowl, sift together flour, sugar, baking powder and salt.
4. Make a well in the center of the flour mixture; add in oil, egg yolks, and the 3/4 cups pineapple juice; beat with a wire whisk until smooth.
5. In a large mixing bowl,, beat the egg whites and the cream of tartar together until very stiff peaks form (DO NOT UNDER BEAT!).
6. Pour egg yolk/oil batter over the egg whites; gently fold the egg whites making sure it is well blended from the bottom of the bowl (I use a large spatula for this).
7. Pour the batter in tube pan.
8. Bake for 60 minutes, or until cake springs back when touched.
9. Invert/turn over and cool (I use a long-neck bottle, a beer bottle will do fine to invert the pan on).
10. Run a knife along sides of cooled cake, and remove from pan.
11. Split into two layers.
12. Fill and frost with pineapple filling/topping (make sure that cake is completely cooled before frosting and filling.
13. To make the pineapple topping/filling: whip the 2-3 cups of whipped cream add in the amount of sugar that you desire.
14. Fold in the very well drained crushed pieapple.
15. Use to fill and frost cake.
16. Refrigerate any leftover cake, but you won't have to worry, there won't be any leftovers LOL!
17. Delicious!
Title: Poached Pears
Ingredients:
- 4 bosc pears
- 4 water
- 1 1/2 dry red wine
- 1 1/4 sugar
- 1 whole black peppercorn
- 1 lemon
Instructions:
1. Peel pears, leaving stems intact. In a saucepan, just large enough to hold lears on their sides, bring to a boil 4 cups water, 1 1/2 cups red wine, sugar, peppercorns, bay leaf and lemon peel.
2. Add pears, and cover with a round piece of wax paper. Reduce heat to low; simmer gently until pears are crisp-tender when pierced with the tip of a paring knife, 10-15 minutes. Let cool in poaching liquid, then chill pears at least 2 hours or up to 3 days.