lumicero/recipes-ing2inst huggingface dataset:
Title: Super Scrumptious Skillet Cookie
Ingredients:
- 1 tapioca starch
- 1/2 xanthan gum
- 1/4 brown sugar
- 1 coconut
- 1/3 ice cream
- 1/2
- 6
- 1 -2
- 1
Instructions:
1. Process Snickerdoodles into fine crumbs. Mix in remaining ingredients except margarine and chocolate chips. Drizzle in margarine and mix well, then stir in chocolate chips.
2. Add mixture to a lightly greased 10 inch cast iron skillet or 9 inch cake pan. Bake cookie for 18-22 minutes or until edges are lightly browned. Sprinkle additional chocolate chips on top. Add coconut if desired. Then top with a scoop of your favorite ice cream or frozen substitute and enjoy!
3. For an even "gooier" cookie, double the recipe and increase the baking time to 25-30 minutes or until the edges are lightly browned. It's yum-a-licious!
Title: Special Rhubarb Cake
Ingredients:
- 2 butter
- 1 sugar
- 1 egg
- 2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 buttermilk
- 2 rhubarb
- 1/4 all-purpose flour
- 1/4 sugar
- 2 butter
Instructions:
1. In a mixing bowl, cream butter and sugar. Beat in egg.
2. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternatively with buttermilk, beating just until moistened. Fold in rhubarb. Pour into greased bundt pan.
3. Combine topping ingeredients, sprinkle over batter.
4. Bake at 350 degrees for 40-45 minutes or until a toothpick comes out clean. Cool on a wire rack.
Title: Russian Apple Cake (Sharlotka)
Ingredients:
- 6 brown sugar
- 3 eggs
- 6 caster sugar
- 1 flour
- 1 vanilla extract
- 2 baking soda
- 1/2 white vinegar
- 1/2 icing sugar
Instructions:
1. Preheat the oven to 175c and grease a 9x13 baking pan/dish (ceramic) with butter or margarine. Set aside.
2. Peel, core and chop the apples. Place in a bowl and stir through brown sugar. Set aside.
3. Using an electric mixer, beat the eggs and sugar on high for about 2 to 3 minutes, until light yellow, thickened and about tripled in size.
4. Lower the speed to low and beat in the vanilla and flour.
5. In a small bowl, quickly mix the baking soda and vinegar and add it to the batter. Mix batter gently.
6. Arrange the chopped apples on the baking pan. Then pour batter over the apples.
7. Bake for about 30-35 minutes then cover with foil and bake for another 15-20 mins or until a knife comes out clean.
8. Serve warm with some double cream or wait to cool and dust with icing sugar!
Title: Carrot Cake Cheesecake
Ingredients:
- 16 cream cheese
- 3/4 sugar
- 2 1/2 vanilla extract
- 1 flour
- 3 eggs
- 3/4 sugar
- 1 eggs
- 2 vanilla extract
- 1 1/2 flour
- 1 baking soda
- 1 ground cinnamon
- 1 1/2 crushed pineapple
- 8 1/2 carrot
- 1 coconut
- 1/2 peanuts
- 1/2 walnuts
- 2 cream cheese
- 1 butter
- 1 3/4 confectioners' sugar
- 1 vanilla extract
- 1
Instructions:
1. In large bowl of electric mixer, beat cream cheese, sugar and vanilla until smooth. Beat in flour, eggs and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.
2. Carrot Cake:
3. In large bowl, combine oil, sugar, eggs and vanilla extract; mix well. Stir in dry ingredients; mixing well. Stir in drained pineapple, carrots, and coconut (nuts if desired).
4. Spread 1 1/2 Celsius carrot cake batter over bottom of greased 9- or 9 1/2" springform pan. Drop cream cheese batter over carrot cake batter by spoonfuls; top with large spoonfuls of remaining carrot cake batter. Repeat with remaining cream cheese batter, spreading evenly with a knife. Do not marble with a knife. Bake in preheated 350ºF oven for 50 to 65 minutes or until cake is set and cooked through. Cool to room temperature, then refrigerate. When cake is cold, prepare Pineapple Cream Cheese Frosting.
5. Pineapple Cream Cheese Frosting:
6. In a bowl of electric mixer, combine cream cheese, butter, confectioners' sugar, vanilla extract and reserved pineapple juice. Beat until smooth and of spreading consistency. Frost top of cheesecake. Refrigerate 3 to 4 hours before serving.
Title: Fat Free Peach Delight
Ingredients:
- 4 flour
- 1/2 skim milk
- 2 baking powder
- 1 cinnamon
- 2/3
- 2
- 1/2
Instructions:
1. Preheat oven to 350.
2. Peel and slice peaches and place in a 9x9 baking dish.
3. Sprinkle peaches with cinnamon to taste.
4. In a small bowl, mix flour, brown sugar Splenda, and baking powder.
5. Add milk to bowl and stir until smooth.
6. Pour flour mixture over peaches.
7. Bake for 45 minutes.
8. Serve with non-fat whipped topping.
Title: Easy Tiramisu for Two
Ingredients:
- 12 hot water
- 2 instant coffee
- 1 prepared vanilla pudding
- 2 cocoa powder
- 1/4
- 1
Instructions:
1. Crush wafers coarsely into 2 dessert dishes.
2. Stir hot water into coffee granules; drizzle over wafers.
3. Top each with contents of 1 pudding snack, whipped topping and cocoa powder.
4. Serve immediately or cover and refrigerate until ready to serve.
Title: Caramel Corn
Ingredients:
- 1/2 brown sugar
- 2 butter
- 1
Instructions:
1. Bring karo syrup, brown sugar, and butter to a boil.
2. Pour over popped corn.
Title: Deep Fried Bananas
Ingredients:
- 1 cold water
- 1/4 flour
- 1 flour
- 2 bananas
- 2 sugar
- 1
Instructions:
1. Pour ice and water into a large bowl.
2. Slowly stir in 1 C flour.
3. Heat oil over medium high heat.
4. Lightly coat bananas in remaining flour, then dip into water & flour batter.
5. Fry in oil for 4 minutes.
6. Drain on paper towels.
7. Toss bananas in sugar, serve with ice cream.
Title: Scottish Brown Sugar Shortbread
Ingredients:
- 2 butter
- 1 brown sugar
- 4 all-purpose flour
- 1 vanilla
Instructions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Cream butter and brown sugar and vannilla (optional).
3. Add 3 to 3 3/4 cups flour. Mix well.
4. Sprinkle board with the remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough.
5. Roll to 1/2 inch thickness. Press out shapes or cut into 3x1 inch strips. Prick with fork and place on ungreased baking sheets.
6. Bake at 325 degrees F (165 degrees C) for 20 to 25 minutes.
Title: Dog Treats
Ingredients:
- 2 1/2 whole wheat flour
- 1/2 salt
- 1 sugar
- 1/3 margarine
- 1 butter
- 1/2 egg
- 1/4 skim milk
- creamy peanut butter
Instructions:
1. Mix flour, salt and sugar together with fork.
2. Cut margarine into flour and using your fingers, work in margarine until mixture forms clumps.
3. Make a large well in centre of mixture.
4. In another bowl whisk egg with a fork, add skim milk and peanut butter and whisk until peanut butter has streaks running through it.
5. Pour into well in flour mixture and work together with a fork.
6. Using your hands, knead mixture until evenly moist- about 2-3 minutes.
7. Roll into ball and place on floured surface.
8. Roll dough to about 1/2 inch thickness and cut with cookie cutter or cut into squares according to the size you would like.
9. Bake at 350 for 30 minutes until golden brown. I sometimes leave them in the oven after it's turned off to make them crispier.
10. Remove to racks to cool.
11. Store in container in cool place or frig for 2 weeks, or freeze.
Title: Flourless Blondies
Ingredients:
- 5 bananas
- 4 unsweetened applesauce
- 1 cinnamon
- 1 chocolate chips
- 3/4 peanut butter
- 2 walnuts
- 2 unsweetened dried shredded coconut
- 1/2
Instructions:
1. Preheat the oven to 350. Add the bananas and peanut butter to a large mixing bowl and mash really well.
2. Add the applesauce, eggs, and cinammon and continue to mix well until all are blended and smooth.
3. Add the chocolate chips and stir into the mix.
4. Grease an 8×8″ baking dish (or whatever you might use for brownies). If you’re looking to stick to Paleo rules, use coconut oil.
5. Spread the mix evenly into the dish, then top with the nuts and coconut.
6. Place in the oven and bake for 30 minutes. Enjoy!
Title: Vanilla Sponge Cake
Ingredients:
- 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/2 raisins
- 4 eggs
- 1/8 - 1/4 cream of tartar
- 1/8 salt
- 3/4 sugar
- 1/4 water
- 1/4 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 9-inch springform pan. Line pan (including the sides) with parchment paper.
3. Sift flour and baking powder 3 times. Add in 1/4 tsp salt.
4. Throw raisins into flour mixture and coat them well. (optional step).
5. With an electric mixer, beat egg whites with cream of tartar and 1/8 tsp salt until stiff peaks are formed. Add in sugar and beat until stiff peaks form again.
6. Combine egg yolks, oil, water, and vanilla extract. Beat mixture until foamy.
7. Fold egg yolk mixture gently into egg whites. Add flour mixture and gently fold in until well-combined.
8. Pour cake batter into springform pan and bake for 30-40 minutes. The cake is done when top springs back when lightly pressed.
Title: Lemon Coconut Cookies
Ingredients:
- 2 1/2 flour
- 1 1/2 sugar
- 3/4 coconut
- 1 butter
- 2 eggs
- 1 1/2 cream of tartar
- 1 baking soda
- 1/4 salt
- 1 lemon juice
- 1/2 lemon rind
Instructions:
1. Combine all ingredients. Beat at low speed until well mixed, 2 to 4 minutes.
2. Drop rounded teaspoonfuls of dough onto ungreased cookie sheets.
3. Bake at 400 degrees for 7 to 10 minutes or until edges are lightly browned.
Title: Blueberry Bread Pudding
Ingredients:
- 1 brown sugar
- 1/4 butter
- 2 light corn syrup
- 2 blueberries
- 1 1/2 vanilla extract
- 1 salt
- 1/4 eggs
- 5 Grand Marnier
- 1 powdered sugar
- 2
Instructions:
1. Combine first 3 ingredients in a small saucepan over medium-high heat; cook for 2 minutes or until butter melts and sugar dissolves, stirring frequently. Pour sugar mixture into a 13 x 9–inch baking pan coated with cooking spray; sprinkle evenly with blueberries.
2. Remove crust from bread; reserve crust for another use. Cut bread into 1-inch-thick slices. Arrange bread slices over blueberries.
3. Combine milk, vanilla, salt, and eggs in a large bowl, stirring with a whisk until frothy; stir in liqueur, if desired. Pour milk mixture over bread. Cover and chill 8 hours or overnight.
4. Uncover pan; let stand at room temperature 30 minutes.
5. Preheat oven to 350°.
6. Bake at 350° for 40 minutes or until browned. Place a large platter or jelly-roll pan upside down over baking pan; carefully invert onto platter. Sprinkle evenly with powdered sugar.
Title: Baked Pumpkin Pudding
Ingredients:
- 3/4 cake flour
- 1/2 sugar
- 1 baking powder
- 1/4 cinnamon
- 1/8 nutmeg
- 1/8 ground ginger
- 3 milk
- 3 canned pumpkin
- 1/4 eggs
- 2 vanilla extract
- 1/4 cream of tartar
- 1/8
Instructions:
1. Preheat oven to 325 degrees.
2. Sift together flour, sugar, baking powder, salt and spices into a large mixing bowl.
3. Make a well in the center and add the corn oil, milk, pumkin, egg yolks and vanilla.
4. Beat by hand until smooth.
5. In a clean medium bowl, beat egg whites and cream of tartar with an electric mixer until egg whites form straight, stiff peaks when the mixer is slowly raised.
6. Fold egg whites into pumpkin batter gently, mixing only until the whites are distributed through batter, showing small white blobs.
7. Pour into an ungreased 8x8 inch baking pan.
8. Bake at 325 degrees for 35 minutes, or until top springs back when lightly pressed with finger.
9. Cool slighly.
10. Serve warm with custard sauce or ice cream.
Title: Baci Di Ricotta
Ingredients:
- 200 ricotta cheese
- 2 eggs
- 75 all-purpose flour
- 1 1/2 baking powder
- 1 salt
- 1/2 ground cinnamon
- 1 sugar
- 1/2 vanilla extract
- 2 icing sugar
Instructions:
1. In a medium bowl, combine ricotta and eggs, and mix until smooth. Add flour, baking powder, salt, cinnamon, sugar and vanilla. Mix again to make a smooth batter. This is easily done with an electric hand mixer.
2. Fill a wide, shallow skillet with about 2 cm of oil. Place over medium-high heat until a bit of batter sizzles when dropped inches Drop rounded teaspoons of batter into pan, 5 or 6 at a time. When batter puffs and undersides turn golden brown, after about 1 minute, flip kisses and allow to brown again for about 1 more minute. Transfer browned kisses to paper towels to drain, and continue until all batter is used.
3. Pile into a rough pyramid on a plate and dust with icing sugar.
Title: Cinnamon Banana Cake
Ingredients:
- 2 plain flour
- 1 1/2 cinnamon
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 1/2 vanilla essence
- 3 eggs
- 1/3 canola oil
- 1 1/2 sugar
- 2 bananas
- 3/4 sour cream
Instructions:
1. preheat oven to 160 C.
2. line an 18 - 20cm cake pan with baking paper, ensuring it is 3cm higher than the rim of the pan.
3. sift the flour, cinnamon, bp and bs into a large bowl.
4. in a separate bowl whisk vanilla, eggs, oil and sugar until light and fluffy. add to dry ingrediants together with bananas and sour cream.
5. mix until just combined, pour into cake pan, bake 1 1/2 hr or until skewer comes out clean.
6. cool on a wire rack.
7. ice with cream cheese icing and dust with cinnamon.
Title: Olive Oil and Fresh Rosemary Cake
Ingredients:
- 4 eggs
- 3/4 sugar
- 2/3 extra virgin olive oil
- 2 fresh rosemary leaves
- 1 1/4 unbleached all-purpose flour
- 1 baking powder
- 1/2 kosher salt
Instructions:
1. Preheat oven to 325°F
2. In a bowl, use the whip attachment of a mixer, and beat the eggs for 30 seconds.
3. Add the sugar and continue to beat until the mixture is foamy and pale in color.
4. With the mixer running slowly, drizzle in the olive oil.
5. Using a spatula, gently fold the rosemary into the batter.
6. In a separate bowl, whisk together the flour, baking powder, and salt.
7. With the mixer on low speed, gradually add the dry ingredients to the egg mixture.
8. Pour the batter into a 10 inch loaf pan that has been coated with non-stick cooking spray.
9. Bake for 45 to 50 minutes, rotating halfway through for even coloring.
10. When the cake is done it will be golden brown.
11. Allow to cool. .
Title: Maggie's Heavenly Hash
Ingredients:
- 1 crushed pineapple
- 1/2 pecans
- 1
- 1/2
Instructions:
1. Mix Jello with 1 cup boiling water and 1/2 cup cold water.
2. Let set until the consistency of egg whites.
3. Beat the whipping cream until stiff.
4. Fold the whipped cream into the Jello; also.
5. Fold in the pineapple with juice, and pecans.
6. Return to refrigerator to let set.
7. Serve on angel food cake slices.
Title: Smooth 'n' Creamy Frosting
Ingredients:
- 1 vanilla flavor instant pudding and pie filling mix
- 1/4 confectioners' sugar
- 1 milk
- 1 Cool Whip
Instructions:
1. Combine the pudding mix, sugar and the milk in a small bowl.
2. Beat at lowest speed of an electric mixer until well blended, about 1 minute.
3. Fold in the whipped topping. Spread on the cake at once.
4. Makes about 4 cups or enough for two 8" layers.
5. NOTE: Store the frosted cake in the refrigerator.
Title: Snickerdoodle Cookies
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 2 eggs
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/2 salt
Instructions:
1. Cream shortening , sugar and eggs together.
2. Stir in flour, cream of tartar, baking soda and salt --
3. Chill dough throughly and roll into balls about the size of walnuts, Dip into mixture of 3 tsp of sugar and 3 Tbsp of cinnamon. Place balls on ungreased cookie sheet, do not press will flatten out as they bake.
4. Bake at 350F for 8-10 minute.
Title: Coffee Thins
Ingredients:
- 1 1/4 all-purpose flour
- 1/4 ground cinnamon
- 1 salt
- 8 unsalted butter
- 1/3 dark brown sugar
- 1 instant coffee
- 2 water
Instructions:
1. Combine the flour, cinnamon, and salt.
2. Cream butter and brown sugar in a large bowl until well blended; stir in the dissolved coffee.
3. Add the flour mixture; mix until the dough begins to clump together (if you<U+0092>re using an electric mixer, set it on low speed).
4. Transfer the dough onto a large piece of plastic wrap.
5. Shape the dough into a log about 7 inches long.
6. Chill until quite firm, at least 6 hours and up to 3 days.
7. Once sufficiently chilled, cut the dough in 1/4-inch slices; set them 1 inch apart on parchment-lined baking sheets.
8. Bake at 350°F until the tops look dry and the edges are slightly browned, about 12 minute Transfer to a rack to cool completely.
Title: Acini Di Pepe Salad
Ingredients:
- 1 1/4 tiny pasta
- 1 crushed pineapple
- 12 mandarin oranges
- 3/4 Splenda granular
- 2 sugar
- 2 flour
- 8 eggs
- Cool Whip
Instructions:
1. Cook the Acine De Pepe pasta--DO not cooked thoroughly.
2. Drain the pineapples and oranges. SAVE JUICES. Mix the juices with sugar, flour and eggs.
3. In a bowl stir in with all the ingredients. Let sit over night in the refrigerator, then add the fruit and the Cool Whip. Let it chill for 2 hours, then serv it and enjoy it. - SINC.
4. Grammy Maria.
Title: Rice Pudding from Riviera Hotel Las Vegas
Ingredients:
- 1 boiling water
- 1 white rice
- 1 salt
- 1 2% low-fat milk
- 1/4 butter
- 2 eggs
- 1/2 sugar
- 1 vanilla
- 1/2 raisins
Instructions:
1. Put first three ingredients into a pan and boil together for four minutes.
2. Put together your double boiler and in the top pan put the milk and butter. Add the hot rice mixture to this and cook in double boiler for 11/2 hours. Stir occasionally.
3. Lightly beat the two eggs in a bowl and stir into them a 1/2 cup of the hot mixture. (You are tempering the eggs at this point, bringing temperature of eggs slowly up to that of hot mixture so you don't end up with scrambled eggs!) Add another 1/2 cup of hot mix to eggs and stir. Slowy add egg mixture back into the hot rice mixture a little at a time and stir well.
4. Add sugar to rice and cook for a few minutes til sugar dissolves. Adjust salt now to your personal preference.
5. Lower burner temperature under double boiler to lowest setting and add vanilla and raisins. Cook and stir gently for 1-2 minutes.
6. Remove from heat and pour into serving dishes. Sprinkle cinnamon and sugar on top of bowls to taste. Serve warm or cold. Store leftovers in refrigerator.
Title: Pumpkin Cake
Ingredients:
- 1/4 pumpkin
- 6 eggs
- 1 sugar
- 2 self raising flour
- 3 butter
Instructions:
1. Peel and chop the pumpkin and cook till tender.
2. Drain and set aside to cool.
3. Preheat oven to 180 degrees celsius and prepare a loaf pan by greasing with butter and then sprinnkling with flour.
4. Tip out any excess flour.
5. While pumpkin is cooling, place all other ingredients (flour, sugar eggs, butter) into a bowl.
6. Beat until well combined with an electric mixer.
7. Mash the pumpkin and add to the mixture.
8. Continue to beat with mixer until well combined.
9. Pour into the loaf pan and cook for approximately 20 to 30 minutes.
10. Check with skewer to see if the cake is done.
11. When the skewer is dry when removed, the cake is ready. Leave to cool for approximately 5 minutes and then turn out onto a serving plate.
Title: Carrot Cake at Its Best
Ingredients:
- 2 flour
- 1 1/2 baking soda
- 1 salt
- 2 baking powder
- 2 cinnamon
- 2 sugar
- 3/4 carrots
- 2 eggs
- 4 crushed pineapple
- 1 walnuts
- 1 pecans
- 1/2 margarine
- 1 cream cheese
- 1 vanilla
- 10 powdered sugar
Instructions:
1. Combine dry cake ingredients together.
2. Add wet ingredients and blend well for two minutes.
3. Stir in the nuts, if desired.
4. Bake in a preheated oven at 350° in a 9 x 13-inch pan for 55-60 minutes, or use two 8-inch round pans, a clean toothpick tell you when cake is done.
5. Cool cake before frosting.
6. Mix frosting ingredients together adding the powder sugar slowly to the taste and spreading consistancy you desire.
7. Spread frosting evenly over cake.
8. Decorate with additional nuts, and tinted frosting carrots is always a fun thing to do too. Enjoy!
Title: Soft Ginger Cookies
Ingredients:
- 2 1/2 brown sugar
- 1 applesauce
- 1/2 eggs
- 2 flour
- 4 1/2 baking soda
- 1 ground ginger
- 2 1/2 ground cinnamon
- 1 1/2 ground nutmeg
- 1 salt
- 1/2
Instructions:
1. Pre heat oven to 350 degrees.
2. In a large bowl stir together brown sugar, oil, applesauce and eggs until well incorporated.
3. In a large bowl combine flour, baking soda, ginger, cinnamon, nutmeg, and salt.
4. Add sugar mixture and blend well.
5. Roll dough into 2 inch balls and place on a cookie sheet.
6. Bake for 10-12 minutes-the tops should be cracking and the sides JUST begining to brown.
Title: Limoncello Laced Strawberries
Ingredients:
- 2 strawberries
- 1/2 fresh ground pepper
Instructions:
1. Gently toss berrise with liqueur and pepper in a bowl.
2. Spoon into compote glasses.
Title: Berries With Italian Cream
Ingredients:
- 3 fresh strawberries
- 1 raspberries
- 1 sugar
- 1 part-skim ricotta cheese
- 1 Grand Marnier
- 1 1/2 vanilla
- orange zest
Instructions:
1. In a medium bowl, mix together the berries and the sugar, set aside.
2. With an electric beater, beat together the remaining ingredients until light and fluffy.
3. Divide berries among dessert dishes.
4. Top each serving with a portion of the cream.
Title: Honey Baked Wonton Napoleons
Ingredients:
- 1/4 honey
- 24 wonton wrappers
- 1 cream cheese
- 2 honey
- 1/2 vanilla extract
- 1 strawberry
- 1 blueberries
Instructions:
1. Preheat oven at 400°F.
2. Line 2 baking sheets with aluminum foil.
3. Microwave honey for about 25 seconds to liquefy.
4. Brush one side of wonton with honey and place on baking sheet, honey side up.
5. Bake until brown for about 7 minutes then transfer to a cooling rack.
6. Filling: Beat cream cheese, honey, and vanilla until smooth.
7. Place 1 wonton on a plate, spread with 1 tablespoon of the filling.
8. Place sliced berries on top of filling.
9. Place another wonton wrapper on top and spread with another tablespoon of filling.
10. Next, add blueberries on top of filling.
11. Put a third wonton wrapper on top of berries and garnish with strawberries and blueberries.
Title: Pumpkin Rolls
Ingredients:
- 3 eggs
- 1 sugar
- 1 lemon juice
- 2/3 pumpkin
- 3/4 flour
- 2 cinnamon
- 1/2 nutmeg
- 1 pumpkin pie spice
- 1 baking powder
- 1 ginger
- 1/2 salt
- 1 powdered sugar
- 1 cream cheese
- 4 butter
- 1/2 margarine
- vanilla
Instructions:
1. Beat eggs at Hi speed 3 minutes.
2. Then stir in sugar, pumpkin and lemon juice.
3. Sift dry ingredients and add to pumpkin mixture.
4. Spread into greased and floured waxed paper lined 15x10x1" pan.
5. Bake 15 min at 375 deg.
6. Sprinkle kitchen towel with powdered sugar; invert.
7. Roll roll and towell together tight while still warm; leave to cool.
8. Beat filling ingredients until smooth.
9. Spread and roll up, then chill.
Title: Yule Log (Buche De Noel) Mccall's Cooking School
Ingredients:
- 6 sugar
- 3/4 vanilla extract
- 6 salt
- 1/3 confectioners' sugar
- 1 1/2 heavy cream
- 1 confectioners' sugar
- 1 1/2 instant coffee
- 1/2 vanilla extract
- 1/4 angelica
- 2
- 1
Instructions:
1. Grease the bottom of a 15x10x1" jelly roll pan; line w/ waxed paper; grease slightly.
2. Preheat oven to 375.
3. In a lg electric mixer bowl, at high speed, beat egg whites until soft peaks form when beaters are slowly lifted.
4. Add 1/4 c sugar, 2 T at a time, beating until stiff peaks form when beaters are slowly lifted.
5. With the same beaters, beat yolks at high speed, adding remaining 1/2 c sugar, 2 T at a time; beat until mixture is very thick, appx 4 minutes.
6. At low speed, beat in cocoa, vanilla, salt, just until smooth.
7. With wire whisk or rubber spatula, gently fold cocoa mixture into egg whites just until blended (no egg whites should show).
8. Spread evenly in pan.
9. Bake 15 minutes, just until surface springs back when gently pressed with fingertip.
10. Sift confectioner's sugar in a 15x10" rectangle on a clean linen towel.
11. Turn cake out on sugar; lift off pan; peel paper off cake.
12. Roll up cake jelly-roll-fashion, starting with the short end towel and all.
13. Cool completely on rack, seam side down.
14. FILLING: Combine ingredients in medium bowl.
15. Beat with electric mixer until thick; chill.
16. TO ASSEMBLE: Unroll cake; spread with filling to 1" from edge; reroll.
17. Place, seam side down, on plate.
18. Cover loosely with foil.
19. Chill at least 1 hour before serving.
20. TO SERVE: Sprinkle yule log w/ confectioner's sugar and decorate with red candied cherries and green angelica "leaves". If you can't find angelica, use cut up green candied cherries.
21. NOTE:You may make the Yule Log up to a week ahead and freeze, wrapped in foil. Let stand at room temperature for 1 hour before serving.