lumicero/recipes-ing2inst huggingface dataset:
Title: Swiss Basler Leckerli With Kirsch
Ingredients:
- 2 2/3 honey
- 3/4 kirsch
- 2 sugar
- 1/2 candied lemon peel
- 1/2 lemons, rind of
- 2 cinnamon
- 2 cloves
- 2 flour
- 2 confectioners' sugar
- 8 -10
- 3/4
- 2
Instructions:
1. Pour honey into a large saucepan. Bring to a boil. Remove from heat.
2. Add Kirsch. Stir in sugar. Return to medium heat. Stir in everything else except flour and glaze ingredients. Remove from heat.
3. Stir in the flour graadually until the dough cleans the side of the pan. This should take about 15 minutes. If the dough is still sticky, add more flour, a little at a time.
4. Roll out to 1/2-inch thickness. Cut into 2 x 3-inch bars. Place them closely together on a heavily greased and floured baking sheet. Let stand overnight at room temperature.
5. Bake at 350 for 20-25 minutes or until golden brown. While hot, brush with confectioners glaze.
6. To make glaze: beat together for 20 minutes. If more glaze is needed, make up several batches rather than doubling the recipe.
7. NOTE: These need to ripen before eating. Pack in airtight containers and keep, if possible, for 3- 4 weeks. Stored this way, this will keep almost indefinitely.
Title: Chocolate Royal Icing
Ingredients:
- 1 powdered sugar
- 1/3 warm water
- 7
- 3
Instructions:
1. Mix powdered sugar, cocoa and egg whites.
2. Add water slowly until the icing is the consistency of thick frosting for outlining and thin with more water to fill.
Title: Peanut Sticks With Coffee Frosting
Ingredients:
- 1 3/4 flour
- 1/2 confectioners' sugar
- 1/4 brown sugar
- 3/4 butter
- 1 vanilla
- 1 salted peanuts
- 2 butter
- 1 confectioners' sugar
- 1 instant coffee
- 1/2 vanilla
- 1 milk
Instructions:
1. For the bars, combine all of those ingredients except peanuts. Blend well. Stir in 1/2 cup peanuts; mix thoroughly.
2. Shape into sticks 10 inches long and 1/2-inch wide. Cut into 2-inch sticks. Place on ungreased cookie sheets. Bake at 350 for 12 to 15 minutes. Cool.
3. For the frosting, combine all of those ingredients, blending in just enough milk to make a spreading consistency.
4. Frost the sticks and then sprinkle with remaining 1/2 cup peanuts.
Title: Roasted Plums With Yogurt and Walnuts
Ingredients:
- 2 unsalted butter
- 4 plums
- 2 granulated sugar
- 1/3 pure maple syrup
- 2 walnuts
- 3/4
Instructions:
1. Melt the butter in an 8-inch cast-iron skillet over medium-high. Sprinkle the plum halves evenly with the sugar and place, cut-side down, in the skillet.
2. Cook until the cut sides are golden in color, 2 to 3 minutes. Reduce heat to medium, turn the plums over, and cook until tender, 5 to 6 minutes more.
3. Transfer the plums to a plate, leaving the juices behind. Add the maple syrup to the skillet and stir. Combine the plums and plum syrup. Keep warm. (Or refrigerate for up to 2 days; warm before using.).
4. Divide the yogurt among 4 bowls. Top each with 2 plum halves and chopped walnuts. Drizzle with the syrup.
Title: Chocolate Peanut Butter Trifle (Cookie Mix)
Ingredients:
- 17 1/2 water
- 1/3 egg
- 2 butter
- 1 margarine
- 1/2 brown sugar
- 1/2 creamy peanut butter
- 1/2 chocolate-covered peanuts
- 1 1/2
- 2
Instructions:
1. Heat oven to 350ºF.
2. Make cookies as directed on pouch, using oil, water and egg.
3. Bake and cool as directed. Cut each cookie into fourths.
4. Melt butter and brown sugar in 1-quart saucepan over medium heat, stirring frequently, until mixture is smooth.
5. Stir in peanut butter until well blended.
6. Refrigerate 30 minutes.
7. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft.
8. Fold whipped cream into peanut butter mixture.
9. Place half of the cookie pieces in bottom of 2-quart glass bowl.
10. Spoon half of peanut butter mixture over cookies.
11. Top with remaining cookies and peanut butter mixture.
12. Cover and refrigerate at least 2 hours but no longer than 12 hours.
13. Sprinkle with peanuts.
Title: Chocolate Cherry Trifle
Ingredients:
- 2 cherry brandy
- 1/2 sour cherries
- 1/2 bittersweet chocolate
- 2 milk
- 4 milk
- 1 1/3 heavy cream
- 1 heavy cream
- 1 1/3 sugar
- 1 sugar
- 8 heavy cream
- 1/2 bittersweet chocolate
- 1
- 1/3
- 3
- 1
Instructions:
1. Slice the chocolate pound cake and make jam sandwiches with the cherry jam, and layer the bottom of a large wide trifle bowl.
2. Pour over the cherry brandy so that the cake soaks it up, and then top with the drained cherries.
3. Cover with cling wrap and leave to macerate while you make the custard.
4. Melt the chocolate on low to medium heat in the microwave, checking after 2 minutes, though it will probably need 4 minutes. Or you can place it in a bowl over a pan of simmering water. Once the chocolate is melted, ser aside while you get on with the custard.
5. In a saucepan warm the milk and cream.
6. Whisk the egg yolks, sugar, and cocoa in a large bowl.
7. Pour the warm milk and cream into the bowl whisking it into the yolks and sugar mixture.
8. Stir in the melted chocolate, scraping the sides well with a rubber spatula to get all of it in, and pour the custard back into the rinsed saucepan.
9. Cook over a medium heat until the custard thickens, stirring all the time. Make sure it doesn't boil, as it will split and curdle.
10. Keep a sink full of cold water so that if you get scared you can plunge the bottom of the custard pan into the cold water and whisk like mad, which will avert possible crisis.
11. The custard will get darker as it cooks and the flecks of chocolate will melt once the custard has thickened. And you do need this thick, so don't panic so much that you stop cooking while it is still runny. Admittedly, it continues to thicken as it cools and also when it's chilling in the refrigerator. Once it is ready, pour into a bowl to cool and cover the top of the custard with cling wrap to prevent a skin from forming.
12. When the custard is cold, pour and spread it over the chocolate cake layer in the trifle bowl, and leave in the refrigerator to set, covered in cling wrap overnight.
13. When you are ready to decorate, softly whip the cream for the topping and spread it gently over the layer of custard. Grate the chocolate over the top.
Title: Cinnamon Sauce
Ingredients:
- 3/4 sugar
- 1/3 light corn syrup
- 3 butter
- 1/2 cinnamon
Instructions:
1. Combine all ingredients in a 2-qt, microwave-safe bowl.
2. Microwave for 2 minutes at High.
3. Stir.
4. Microwave for 1-2 minutes at High, or until boiling.
5. Serve warm.
Title: Low Carb Sugar Cookies
Ingredients:
- 2 cream cheese
- 2 butter
- 1 vanilla
- 1 Splenda sugar substitute
- 6 all-purpose flour
- 2 wheat gluten flour
- 2 baking powder
- 1/2
- 3/4
Instructions:
1. In a mixer with paddle attachment, cream together the first three ingredients until creamy and fluffy.
2. In a small bowl, mix together the flour, wheat gluten and baking powder. Add a pinch of salt if you like.
3. Once the mixture is creamed, add vanilla and mix well.
4. Now add Splenda and mix well.
5. Stir in the flour mixture by hand.
6. Finally stir in the almond flour.
7. Refrigerate the dough for about 30 min to make it easier to work with.
8. Preheat oven to 325°F Line baking sheet with parchment.
9. Form small marble size balls of the dough.
10. Put a ball of dough on the parchment and using the flat bottom of a glass press to flatten. Using a piece of parchment between the glass and dough will prevent it from sticking.
11. Bake in the oven for 8-10 min until the edges for golden.
12. Cool on a rack, and store in an airtight box.
13. Optional - coconut, coconut extract, almond extract, lemon extract, cinnamon etc.
14. I like to drizzle sugar free caramel or maple syrup over the cookies for a sweet delectable treat. Frosting for the lazy!
15. Note - 1 packet Splenda = sweetness of 2tsp sugar = 1 carb or less.
Title: Strawberry-Amaretti Eton Mess
Ingredients:
- 7 amaretti
- 4 fresh strawberries
- 4 -6 dark chocolate
Instructions:
1. In a medium bowl, whip the cream to soft peaks.
2. Gently fold in the broken biscuits and strawberries until just combined (keep a few strawberries for garnish).
3. To serve, divide between two serving dishes, sprinkle with grated chocolate and a few strawberries on top.
Title: Ginger Carrot Cake
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 2 baking powder
- 1/2 baking soda
- 4 eggs
- 3 carrots
- 3/4 fresh ginger
- 3/4 ground ginger
- 2 cream cheese
- 2 butter
- 1/2 apricot brandy
- 1 powdered sugar
- 4 3/4 pecans
- 1/2
- 1
Instructions:
1. CAKE:
2. Preheat oven to 350°F.
3. Grease and flour two 9 inch round cake pans.
4. In a large bowl, stir together flour, sugar, baking powder and baking soda; Set aside.
5. In a medium bowl, beat eggs' stir in carrot, oil, dried fruit bits, and ginger.
6. Stir egg mixture into flour mixture.
7. Pour batter into prepared pans.
8. Bake for 30-35 minutes or until a wooden toothpick inserted near the centers comes out clean.
9. Cool in pans on wire racks for 10 minutes. Remove from pans.
10. Cool completely on wire racks.
11. Orange-Cream Cheese Frosting:
12. In a large bowl combine, cream cheese, butter and orange juice or brandy.
13. Beat with an electric mixer on medium speed until smooth.
14. Gradully add 2 cups sifted powdered sugar, beating until mixed.
15. Gradually beat in enough of the additional 2 3/4 cups sifter powdered sugar to make of spreading consistency.
16. Stir in finely shredded orange peel.
17. ASSEMBLE CAKE:
18. Fill and frost cake layers with frosting.
19. If desired press toasted pecans onto the side of the cake.
20. Cover loosely and store cake or any leftovers in the refrigerator for up to 2 days.
Title: Rice Pudding (Made With Coconut Milk)
Ingredients:
- 1/2 arborio rice
- 1 water
- 1 cinnamon stick
- 1 coconut milk
- 1 -2 1% low-fat milk
- 1/4 vanilla
- 1/2 brown sugar
- fresh lemon rind
Instructions:
1. Place rice and cinnamon stick in a pot and cover with water. Bring rice to boil, turn down heat and simmer approx 15-20 minutes or until water is absorbed.
2. Remove cinnamon stick.
3. Add coconut milk, milk (if using), vanilla and brown sugar. Simmer 15 minutes.
4. Add lemon rind and simmer until almost all liquid is absorbed.
5. (Make sure there is still some of the creamy liquid otherwise it will become more cake-like.).
6. Serve with cinnamon, or mango slices and vanilla ice cream.
Title: Brown Rice Pudding
Ingredients:
- 2 cooked brown rice
- 1 1/2 skim milk
- 1/4 sugar
- 1 butter
Instructions:
1. combine rice through sugar in medium saucepan and bring to boil.
2. reduce heat and simmer stirring frequently for approximately 15 - 20 minutes (until reaches a porridge consistency).
3. remove from heat and stir in butter.
Title: Brie in Puff Pastry With Cranberry Sauce
Ingredients:
- 1 fresh cranberries
- 6 brown sugar
- 1 orange zest
- 1/2 butter
- 1 margarine
- 1/3 frozen puff pastry
- 0.5 egg
- 14
- 1
Instructions:
1. Make cranberry sauce by using first 4 ingredients. Mix cranberries, brown sugar, and orange juice in 1 quart sauce pan. Heat to boiling, stirring frequently; reduce heat.
2. Simmer uncovered 15 to 20 minutes, stirring frequently, until mixture thickens and cranberries are tender. Stir in orange peel and remove from heat.
3. Melt butter in 8-inch skillet over medium heat. Cook almonds in butter, stirring frequently until golden brown.
4. Preheat oven to 400°F Spray cookie sheet with cooking spray. Roll pastry into rectangle 16 x 9 inches on lightly floured surface. Cut out 1 8-1/2 inch circle and 1 7-inch circle.
5. Place cheese on center or larger circle. Spoon cranberry sauce and almonds over cheese. Bring pastry up and press around side of cheese. Brush top edges of pastry with egg. Place the 7 inch circle on top, pressing around edges to seal. Brush top and side of pastry with egg.
6. Cut decorations out of remaining pastry--things like hearts, stars--whatever you like, and arrange on top. Brush with egg; place on cookie sheet.
7. Bake 20 to 25 minutes or until golden; cool on cookie sheet on wire rack for 30 minutes before serving. Serve with crackers and fresh fruit.
Title: Nutella Crumble
Ingredients:
- 3 butter
- 2
Instructions:
1. Crush the digestive biscuits in a small bowl until no large bits are left.
2. Add the butter to the crushed digestives and nuke in the microwave until melted, about a minute.
3. Once melted mix the butter in with the crushed digestives until completely moistened.
4. Put the dollop of nutella on top of the butter digestive mixture and enjoy!
Title: Italian Sprinkle Cookies
Ingredients:
- 6 eggs
- 5 all-purpose flour
- 2 confectioners' sugar
- 2 baking powder
- 1 1/2 baking powder
- 1 shortening
- 1 lemon zest
- 3 fresh lemon juice
- 2 milk
- 1/2 vanilla extract
- 1 confectioners' sugar
- 1
- 3 3/4
Instructions:
1. In a mixing bowl, beat eggs until light and foamy, about 5 minutes.
2. Set aside. In another mixing bowl, combine flour, sugar and baking powder; stir in oil and extracts. Gradually add eggs (dough will be stiff). Roll dough into 1 inch balls. Place on ungreased baking sheets.
3. Bake at 350 degrees for 12 minutes or until the edges begin to brown.
4. For glaze, combine milk and extracts in a large bowl. Add sugar; whisk until the glaze is smooth. As soon as cookies are removed from the oven, quickly immerse 2 or 3 at a time into the glaze. Remove with slotted spoon (or fingers lol).
5. Place cookies on wire racks to drain. quickly top with sprinkles. Let dry 24 hours before storing in airtight containers.
6. Time does not include drying time.
Title: Hot Cocoa "cupcakes"
Ingredients:
- 1 1/2 sugar
- 1 2/3 all-purpose flour
- 1/2 cocoa powder
- 1 cocoa powder
- 1/4 baking powder
- 1/4 baking soda
- 3/4 salt
- 2 eggs
- 3/4 skim milk
- 1/3 pure vanilla extract
- 1/2 water
- 3/4
Instructions:
1. Equipment: 6 fairly heavy China coffee cups.
2. Make the Cake: Preheat the oven to 350 degrees F.
3. Sift together the sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a standing mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
4. Whisk together the eggs, milk, oil, and vanilla in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed until just combined. The batter will be quite thin.
5. Pour the batter into coffee cups and arrange them 1-inch apart on a sheet pan or a rectangular cake pan. Bake until a toothpick inserted in the center comes out clean (a few crumbs are okay), and the center feels firm to the touch, about 25 to 30 minutes. Let the cakes cool on the pan. (Don't remove the cakes from the cups!)
6. Meanwhile, make the Topping: In a chilled bowl, combine the cream and sugar and whip, using a hand-mixer, until soft peaks form.
7. When ready to serve, spoon the topping over the cakes to cover, so they look like a cups of cocoa topped with whipped cream. Serve with a spoon.
Title: Bitty Chippers
Ingredients:
- 1 sweet unsalted butter
- 1/2 vanilla extract
- 2 all-purpose flour
- 1 powdered sugar
- 1
Instructions:
1. Melt butter, stir in vanilla, then let cool completely.
2. In a large bowl, mix together the flour and the powdered sugar.
3. Stir in the cooled butter mixture along with the mini chocolate chips- this will be quite crumbly.
4. Shape into 48 tiny balls (about 1-inch each in size).
5. Set dough balls onto ungreased cookie sheets about 2" apart.
6. Flatten slightly using either a fork or a heavy glass dipped in a little extra sugar.
7. Bake in a preheated 375 F oven just until the edges start to brown (cookies will be whitish)- about 12 minutes.
8. Cool on wire racks.
Title: "those" Cookies
Ingredients:
- 1/2 butter
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla
- 2 flour
- 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 1 oatmeal
- 1 chocolate chips
- 2
Instructions:
1. Preheat oven to 350.
2. Cream butter and sugars.
3. Blend in eggs and vanilla.
4. Add dry ingredients.
5. Fold in rice krispies, oatmeal and chocolate chips.
6. Drop by rounded teaspoonsful on a greased cookie sheet.
7. Bake at 350 for 7-10 minutes.
Title: Jan's Chocolate Crinkles
Ingredients:
- 1/2 granulated sugar
- 4 eggs
- 2 flour
- 4 baking powder
- 2 vanilla
- 2 salt
- 2 confectioners' sugar
- 1/2
- 1
Instructions:
1. Mix oil, melted chocolate and sugar.
2. Blend in one egg at a time until well mixed.
3. Add vanilla.
4. Stir in flour, baking powder, and salt into oil mixture.
5. Chill several hours or overnight.
6. Drop by teaspoonfuls (i use a small ice cream scoop).
7. into confectioners sugar. Roll in sugar shape into a ball.
8. Cook @ 350 for 10 - 12 minute (Do not over-bake).
Title: Pumpkin Pudding With Whipped Cream - 3g Net Carbs
Ingredients:
- 1 butter
- 1 pumpkin
- 4 eggs
- 1 1/2 half-and-half
- 2/3 Splenda granular
- 1 cinnamon
- 1 vanilla
- 1 salt
- 1 ground cloves
- 1 nutmeg
- 1 heavy cream
- 2 Splenda granular
- cinnamon
Instructions:
1. Grease crockpot with butter.
2. In large mixing bowl, combing remaining pudding ingredients and mix well.
3. Pour into crockpot.
4. Cover and cook on low for 3 hours.
5. Transfer crock to fridge to cool until serving time.
6. Just before serving, prepare the whipped cream: in the bowl of an electric mixer, beat the heavy cream on medium-high speed until medium-stiff.
7. Add splenda and beat briefly to combine well.
8. To serve, spoon pudding into individual bowls. Top with dollop of whipped cream and cinnamon, if desired.
Title: The Ultimate Chocolate Cake
Ingredients:
- 2 unsifted flour
- 2/3 baking soda
- 1 1/4 baking powder
- 1/4 sugar
- 1 2/3 eggs
- 4 vanilla
- 1 Hellmann's mayonnaise
- 1 water
- 1 1/3 eggs
- 18 1/2 Hellmann's mayonnaise
- 1/2 water
- 3 margarine
- 1 confectioners' sugar
- 1 1/3 milk
- 6 vanilla
- 3/4
- 3 1/2
- 6 -7
- 1
Instructions:
1. Scratch: Grease and flour bottoms of 2 (9") layer cake pans. Mix first 4 ingredients; set aside. In large bowl with mixer at high speed beat next 3 ingredients 3 minutes or until light and fluffy. At low speed beat in mayonnaise .Add flour mixture in 4 additions alternately with water, beginning and ending with flour. Pour into pans. Bake in 350 oven 30-35 minutes or until cake tester inserted in center comes out clean. Cool in pans 10 minutes. Remove; cool on racks. Frost. Makes 2 (9") layers.
2. From A Mix: Grease and flour bottoms of 2 (9") layer cake pans. In large bowl with mixer at low speed beat together cake mix and cocoa. Add remaining ingredients; beat just until blended. Beat at medium speed 2 minute. Pour into pans. Bake as directed in scratch recipe at above. Frost. Makes 2 (9") layers.
3. The Ultimate Chocolate Frosting: In small bowl with mixer at medium speed beat 6 tablespoons margarine to soften. Add 3/4 cup Hershey's cocoa and 3 1/2 cups of confectioners sugar alternately with 6-7 tablespoons of milk. Beat until of spreading consistency, adding an additional 1 tablespoon milk, if needed. Add 1 teaspoon vanilla. Makes 2 3/4 cups.
Title: Triple-Chocolate Espresso Brownies(Cook's Illustrated)
Ingredients:
- 5 bittersweet chocolate
- 2 unsalted butter
- 1/2 cocoa powder
- 3 instant espresso
- 1 1/2 eggs
- 3 sugar
- 1 1/4 vanilla extract
- 2 salt
- 1/2 unbleached all-purpose flour
- 1
Instructions:
1. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Spray 8-inch-square baking pan with nonstick cooking spray. Fold two 16-inch pieces of foil lengthwise to measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan (overhang will help in removal of baked brownies). Fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
2. In medium heatproof bowl set over pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa & espresso until smooth. Set aside to cool slightly.
3. Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with small amount of sticky crumbs clinging to it, 35 to 40 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles. Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.).
Title: Aunt Gunda's Rhubarb Crunch
Ingredients:
- 1 flour
- 5 sugar
- 1/2 butter
- 2 eggs
- 1 1/2 sugar
- 1/2 salt
- 1/4 flour
- 3/4 baking powder
- 2 rhubarb
Instructions:
1. mix the first 3 ingredients together like a pie crust and pat in pan. Bake in an 8x12 pan for 15 minutes at 350 degrees.
2. Beat together the eggs, sugar, salt, flour and baking powder. Stir in rhubarb.
3. Pour over crust and bake for 35 minutes at 350 degrees.
Title: Elaine's Lemon Frosted Ginger Cookies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/2 brown sugar
- 1 molasses
- 2 1/2 egg
- 1 1/2 flour
- 1/2 baking powder
- 1/4 baking soda
- 1/2 salt
- 1 1/2 cinnamon
- 1/2 ginger
- 1 1/2 buttermilk
- 1 confectioners' sugar
- lemon, juice and zest of
Instructions:
1. In a large bowl, cream butter and sugar.
2. Add molasses and egg and beat well.
3. In another bowl sift together flour, baking powder, baking soda, salt, cinnamon, and ginger.
4. Mix sifted ingredients into butter mixture alternately with buttermilk.
5. Cover dough and chill for about 2 hours for easier handling.
6. On lightly floured surface, roll dough to 1/4 inch thickness.
7. Cut into 2-3 inch circles with cookie cutter.
8. Lightly grease baking sheet.
9. Bake at 375F for 12 to 15 minutes or until lightly browned.
10. Cool on cookie rack.
11. For glaze, blend together confectioner's sugar, lemon juice and rind.
12. Spread thinly over warm cookies; cool.
Title: Nectarine Raspberry Crisp With Spiced Oatmeal Crumb Topping
Ingredients:
- 3/4 all-purpose flour
- 3/4 quick-cooking oats
- 1/4 sugar
- 1/4 dark brown sugar
- 1/4 ground cinnamon
- 1/4 salt
- 1/8 ground cardamom
- 6 unsalted butter
- 5 nectarines
- 1 fresh raspberry
- 1/4 sugar
- 2 cornstarch
- vanilla ice cream
Instructions:
1. Mix flour, oats, sugar, brown sugar, cinnamon, salt and cardamom in medium bowl. Add melted butter and rub in with fingertips until mixture comes together in small clumps. This topping can be made 1 day ahead--just cover and refrigerate.
2. Position rack in center of oven and preheat to 375 degrees. Butter a 11x7x2 inch glass baking dish. Combine nectarines, raspberries, 1/4 cup sugar and cornstarch in large bowl; toss to blend. Transfer mixture to baking pan. Sprinkle topping evenly over fruit. Bake until fruit mixture is bubbling thickly and topping is golden brown, about 50 minutes. Cool 20 minutes. Serve warm with vanilla ice cream.
Title: Mexican Margarita Trifle
Ingredients:
- 1 sweetened flaked coconut
- 1 sweetened condensed milk
- 3 key lime juice
- 1 1/4 heavy whipping cream
- 3 confectioners' sugar
- 3
- 1/4
Instructions:
1. In a large dry skillet, toast coconut over medium heat until browned and toasted. Cool completely.
2. In a large bowl, whisk together sweetened condensed milk and key lime juice. Set aside.
3. In a separate large bowl, whip heavy whipping cream with a hand mixer until it begins to thicken. Add confectioner's sugar and continue to whip until stiff peaks form.
4. Cut cake into small chunks.
5. Using a trifle dish (or any clear bowl), begin to layer the trifle. Start with a layer of cake (use 1/3 of the cake). Drizzle the cake with tequila, then pour 1/3 of the key lime mixture over it. Spread 1/3 of the whipped cream, and then sprinkle with toasted coconut.
6. Repeat two more times.
7. Chill in the refrigerator for two hours or until ready to serve.
Title: Sauerkraut Chocolate Cake
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 1 baking powder
- 1 1/2 sugar
- 2/3 butter
- 3 eggs
- 1 1/4 vanilla
- 1/4 salt
- 1/2 water
- 1 sauerkraut
- 1
Instructions:
1. Cream sugar and butter.
2. Beat in eggs, vanilla, salt and cocoa.
3. Add dry ingredients and water alternately.
4. Blend in kraut and mix well.
5. Pour into a greased and floured bundt cake pan.
6. Bake at 375F for 45-50 minutes.
7. Top with a powdered sugar glaze.