lumicero/recipes-ing2inst huggingface dataset:
Title: Fudge Ribbon Cake
Ingredients:
- 2 butter
- 1 cream cheese
- 2 1/4 sugar
- 1 cornstarch
- 3 eggs
- 2 milk
- 1 1/3 milk
- 1 1/2 vanilla extract
- 2 flour
- 1 salt
- 1 baking powder
- 1/2 baking soda
- 1/2 butter
- 4 chocolate
- 1 Chocolate Icing for Fudge Ribbon Cake
Instructions:
1. Preheat oven to 350.
2. Cream 2 tablespoons of butter with cream cheese, 1/4 cup sugar and cornstarch.
3. Add 1 egg, 2 tablespoons milk, and 1/2 teaspoon vanilla extract.
4. Beat at high speed of mixer until smooth and creamy.
5. Grease and flour bottom of 13x9" pan.
6. Combine flour with 2 cups sugar, salt, baking powder and soda in a large mixing bowl.
7. Add 1/2 cup butter and 1 cup milk.
8. Blend well at lowest speed of mixer.
9. Beat 90 seconds at low speed (or 225 strokes with a spoon).
10. Add 1/3 cups milk, 2 eggs, chocolate and 1 teaspoon vanilla; continue beating 90 seconds at low speed.
11. Spread half of chocolate batter in pan.
12. Spoon cheese mixture over batter, spreading carefully to cover.
13. Top with remaining batter; spreading to cover.
14. Bake at 350 for 50-60 minutes until cake springs back when touched lightly in center.
15. Cool cake and ice.
Title: Black Bottom Cups
Ingredients:
- 4 1/2 flour
- 3 sugar
- 3/4 baking soda
- 3 water
- 3 cider vinegar
- 1 1/2 vanilla extract
- 3 cream cheese
- 3 eggs
- 16 sugar
- 2 chocolate chips
- 2/3
- 12
Instructions:
1. Mill all filling ingredients except chocolate chips in medium bowl. Fold in chips and set aside.
2. Sift dry ingredients, add remaining ingredients and beat well.
3. Fill paper cups half full, top with spoonful of filling.
4. Bake at 350 degrees for 20 minutes.
5. Be sure to refrigerate cupcakes.
Title: Coconut Pecan Frosting
Ingredients:
- 1 evaporated milk
- 1 sugar
- 3 margarine
- 1/4 vanilla
- 1 coconut
- 1 1/3 pecans
- 1
Instructions:
1. combine evaporated milk, sugar, egg yolks, margarine and vanilla.
2. cook and stir over medium heat, until thickened. About 12 minutes.
3. Add coconut and pecans. Beat until thick enough to spread.
4. Use with German's Sweet Chocolate Cake.
Title: Fudgy Chocolate Fondue
Ingredients:
- 1/2 butter
- 1/2 margarine
- 3/4 sugar
- 1/2 evaporated milk
- 1 vanilla
Instructions:
1. In small saucepan over low heat melt butter.
2. Remove from heat; immediately stir in cocoa.
3. Add sugar and evaporated milk; cook over low heat, stirring constantly, until sugar is dissolved and mixture is smooth.
4. Remove from heat; stir in vanilla.
5. Serve warm with selection of fruit, marshmallows or small pieces of cake or cookies.
Title: Cannoli
Ingredients:
- 1 ricotta cheese
- 3/4 powdered sugar
- 1 vanilla
- 1 bittersweet chocolate
- 4 bittersweet chocolate
- 1 shortening
- 12 pistachios
- 3/4
- 1
Instructions:
1. For filling: Combine ricotta cheese, powdered sugar, and vanilla; stir in grated chocolate. Cover; chill 6 hours.
2. Meanwhile, in a small saucepan, heat and stir the chopped chocolate and the shortening over low heat until melted; remove from heat; transfer to small bowl.
3. Dip both ends of cannoli shells in chocolate; let excess drip off.
4. Sprinkle chocolate ends with chopped pistachios.
5. Arrange on wire rack placed over waxed paper to dry, about 45 minutes.
6. When chocolate is dry, in a medium bowl, beat whipping cream until stiff peaks form.
7. Fold into the ricotta cheese mixture.
8. Spoon filling into a cake decorating bag fitted with a large open star tip or round tip (or spoon into a resealable plastic bag; seal bag and snip off a small corner); pipe filling into shells.
9. Cover and chill up to 2 hours.
Title: Berry Yummy Bread Pudding
Ingredients:
- 8 eggs
- 8 fresh strawberries
- 1/2 fresh blueberries
- 1/3 fresh raspberry
- 1/3 fresh blackberries
- 1/3 milk
- 1 cinnamon
- 2 vanilla
- 1 sugar
- 1/2 salt
- 1 brown sugar
- 1/2 butter
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 9x13 baking pan.
3. Mix egg, milk, cinnamon, vanilla, sugar, and salt.
4. Add bread and mix.
5. Add berries.
6. Pour in pan.
7. Sprinkle with brown sugar.
8. Melt butter and drizzle on top.
9. Bake for 45 minutes.
Title: Moist Golden Cake
Ingredients:
- 5 unsalted butter
- 1 1/2 sugar
- 2 vanilla extract
- 1/3 canola oil
- 3 eggs
- 2 buttermilk
- 1/3 cake flour
- 1 3/4 baking powder
- 1 3/4 salt
- 1/2 heavy cream
- 1/2
Instructions:
1. Arrange a shelf in the lower third of the oven, place a baking stone on it, and preheat the oven to 350 F/177°C.
2. Spray a 9 x 2-inch (23 x 5-cm) round cake pan with nonstick cooking spray and line with a parchment circle. (I very lightly spray the top of the parchment, too.).
3. In a mixer on medium speed, beat the butter to soften. Beat until it is light in color, about 3 minutes. Add sugar and continue to beat (cream) until very light, scraping down the sides and across the bottom of the bowl at least once. While creaming, feel the bowl; if it does not feel cool, place in the freezer for 5 minutes, then continue creaming.
4. Beat in the vanilla. On medium speed, blend in the oil.
5. On the lowest mixer speed, blend in the yolks, one at a time, mixing just to blend. Blend in the whole eggs, one at a time, mixing just to blend.
6. In a medium mixing bowl, beat flour, baking powder, and salt for 30 full seconds at medium speed with a hand mixer or with a fork or whisk by hand.
7. On the slowest mixer speed, blend over 1/2 of the flour mixture into the batter. Continue on slowest speed and blend in 1/2 of the buttermilk. Continue adding the remainder of the flour until all is incorporated. Blend in the remaining buttermilk.
8. In a cold bowl with cold beaters, whip cream until soft peaks form when the beater is lifted. Stir about 1/4 of the whipped cream into the batter to lighten. Then, fold the rest of the whipped cream into the batter.
9. Pour the batter into the prepared pan. Drop the pan onto the counter from a height of about 4 inches (10 cm) to knock out bubbles. Place the cake in the oven on the stone and bake until the center springs back when touched, or a toothpick inserted in the center comes out clean but moist, about 40 minutes. Ideally, the cake should not pull away from the sides until it has just come out of the oven. The center temperature should be about 209 F/98 C if you check by inserting an instant read thermometer.
10. Place in the pan on a rack to cool, about 10 minutes, then shake the pan to loosen the cake all around. Spray a cooling rack with nonstick cooking spray and invert the cake onto the rack to finish cooling. Peel off the parchment. Cool completely before slicing into layers, storing or icing.
Title: Crown Jewel Delight
Ingredients:
- 2 strawberry gelatin
- 1 boiling water
- 3 water
- 1 1/2 lady finger cookies
- 1
- 2
Instructions:
1. Prepare 1 strawberry& lime jelly powders separately, as directed on package,reducing cold water to 1/2 cup for each.
2. Pour each into an 8 inch (2L) square pan.
3. Chill until set, about 1 hour.
4. Prepare another strawberry jelly powder as directed on package,reducing cold water to 1/2 cup.
5. Chill until slightly thickened.
6. Line the sides of 9inch (23cm) springform pan with lady fingers.
7. Fold topping into slightly thickened strawberry jelly; gently fold in jelly which has been cut into 1/2inch cubes.
8. Carefully spoon into pan.
9. Chill until firm, about 4 hours or overnight.
Title: Iraqi Halwa of Toasted Rice Flour (Halawat Timman) (Gluten Free)
Ingredients:
- 1/2 white sugar
- 2 1/2 water
- 1 1/2 butter
- 1/2 cardamom
- 1/2 rose water
- 1/2 pistachio nut
- 1/2 - 1
Instructions:
1. Dissolve white sugar and water in a pot and boil for 5 minutes.
2. In another pan melt butter and fold in rice flour. stir constantly until rice starts to change colour and emit a pleasant aroma, about 10 minutes.
3. Take pots off heat and gradually pour syrup into flour, stirring all the time with a wire whisk to prevent lumping.
4. Return pot to heat and continue cooking, stirring frequently, until mixture thickens, about 15 minutes. Add freshly ground cardamom and rose water 5 minutes before it is done.
5. Spread onto plates and garnish top with toasted almond slivers & crushed pistachio nuts (the green of them in mainly for looks so I just use a tiny bit).
6. Enjoy!
Title: Easy Lemon Cake with a Twist
Ingredients:
- 1 lemons
- 2 egg
- 1
Instructions:
1. Make the cake mix per instructions except substitute the lemon juice for an equal amount of water.
2. Add the grated lemon skin to the mixture, mix and then pour into 2 8" round pans.
3. Bake per instructions on package.
4. When cool ice with chocolate icing.
Title: Walnut Honey Cake
Ingredients:
- 3 walnut halves
- 1 1/2 unsalted butter
- 1 all-purpose flour
- 2 -3 raw honey
- 1 raw honey
- 3 unsweetened applesauce
- 3/4 eggs
- 1/4 baking soda
- 1/4 salt
- ground ginger
Instructions:
1. Preheat oven to 350 degrees with rack in center. Spread walnut halves in a single layer on a rimmed baking sheet. Toast in oven until fragrant, tossing occasionally, 5 to 7 minutes. Transfer nuts to a plate; let cool. Pulse nuts in a food processor until finely chopped, about 10 times. Set aside.
2. Butter and flour an 8 1/2-inch spring-form pan; set aside. In a large bowl, combine honey and applesauce; whisk until honey is mostly dissolved. Add eggs, and whisk until fully combined.
3. Into a medium bowl, sift together flour, baking soda, salt, and ginger. Stir into honey mixture. Using a rubber spatula, fold in walnuts.
4. Pour batter into prepared pan. Bake cake until golden brown on top and a cake tester inserted into center comes out clean, about 55 minutes.
5. Transfer pan to a wire rack; let cool until sides of cake begin to pull away from pan, about 15 minutes. Remove cake from pan, and place on a serving plate. While cake is still warm, use an offset spatula to gently spread remaining honey on top as a thin glaze. Serve warm.
Title: Salt Topped Oat Cookies
Ingredients:
- 1/2 all-purpose flour
- 1/4 unsalted butter
- 7 brown sugar
- 1/2 white sugar
- 1/4 baking powder
- 1/2 baking soda
- 1/4 cinnamon
- 1/4 egg
- 1 vanilla extract
- 1/2 rolled oats
- 1 raisins
- 1/4 salt
Instructions:
1. Preheat oven to 375°F Line a large baking sheet with parchment paper.
2. In a medium bowl, whisk both rice flour and all purpose flour together.
3. Set aside.
4. In a large bowl, cream butter for 30-60 seconds to soften.
5. Add brown and white sugars, baking powder, baking soda and cinnamon. •Cream until mixture is very well blended.
6. Add in the egg, slowly, followed by vanilla extract.
7. With the mixer on low speed, beat in flour mixture. Stir in oats and raisins.
8. Drop dough, measuring with 1/4 cup dry measure, on to prepared baking sheet.
9. Sprinkle cookies with salt, giving each cookie a light, but even, coating. I gently push the salt into the top of the cookie.
10. Bake for 12-14 minutes, until the edges are golden brown.
Title: Gingerbread Dough (For Houses)
Ingredients:
- 1 butter
- 1 granulated sugar
- 2 eggs
- 3/4 molasses
- 1/2 molasses
- 6 flour
- 2 ground ginger
- 1 baking soda
- 1 salt
- 1 ground cloves
- 1 cinnamon
- 4 icing sugar
- 1/2 cream of tartar
- 3
Instructions:
1. In large bowl using electric mixer, beat butter with sugar until light; beat in eggs and fancy and blackstrap molasses.
2. Stir together flour, ginger, baking soda, salt, cloves and cinnamon; using wooden spoon, gradually stir into molasses mixture. Mix well, working with hands as needed.
3. Divide dough into four discs; wrap each in plastic wrap and refrigerate for at least 2 hours or until firm, or for up to one week.
4. Draw patterned pieces on waxed paper; label and cut out.
5. Between wax paper, roll out one disc at a time to 1/4" thickness. Remove top sheet of paper; arrange pattern pieces. Using tip of knife, trace and cut out shapes. Freeze on parchment paper-lined baking sheet for 20 minutes or until hard.
6. Bake in 325 F oven for 12 to 15 minutes or until golden and firm to the touch. Transfer gingerbread to racks and let cool completly.
7. Icing: In bowl, sift together icing sugar and cream of tartar. Using electric mixer, beat in egg whites for 7 to 10 minutes or until icing is thick enough to hold its shape.
Title: Vanilla Berry Charlotte
Ingredients:
- 2 instant vanilla pudding
- 3 milk
- 2 1/2 Cool Whip
- 1/4 lemon juice
- 1 1/2 fresh raspberries
- 1.5 icing sugar
- 1
- 2
- 1
- 1/2
Instructions:
1. Beat pudding mixes and milk in medium bowl with whisk for 2 minutes. Stir in 1/2 cup Cool Whip. Refrigerate until ready to use.
2. Mix jam and lemon juice. Cut cake horizontally in half, spread bottom half with jam mixture. Place bottom half in prepared springform pan. Stand ladyfingers, sugar-sides out, around the inside rim of the springform pan and edge of cake bottom; top with layers of half each of the pudding mixture and berries. Cover with remaiing pudding mixture and top of cake. Press lightly on top of cake to secure.
3. Spread remaining Cool Whip over top of dessert, top with remaining berries and chocolate. Refrigerate 3 hours. Sprinkle with icing sugar just before serving.
Title: S'mores Dip II
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 chocolate chips
- 1/2 marshmallow cream
- graham cracker
Instructions:
1. In a small microwavable bowl, microwave chocolate chips and condensed milk on High 1 - 2 minutes, stirring about every 30 seconds, until chips are melted. Mix well. Pour into 9-inch glass pie pan, spreading evenly.
2. Drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. Microwave on High about 30 seconds or until marshmallow creme is softened. Immediately make several swirls through marshmallow and chocolate, creating a marbled appearance. Serve immediately with graham crackers for dipping.
Title: Cinnamon Cake
Ingredients:
- 1 instant vanilla pudding
- 3 eggs
- 4 sour cream
- 8 water
- 1/4 flour
- 3/4 sugar
- 3 cinnamon
- 1/2
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all of the cake ingredients together.
3. Grease cake pan heavily, then coat with half of the cinnamon mix.
4. Add half of the batter then layer with remainder of cinnamon mix.
5. Add rest of batter. Bake for 35-40 minutes.
6. Frost with cream cheese frosting.
Title: Burnt Brown Sugar Cupcakes With Frosting
Ingredients:
- 1/2 unsalted butter
- 5 brown sugar
- 2 eggs
- 1 vanilla extract
- 3/4 self-rising flour
- 3 sugar
- 1 baking powder
- 3 milk
- 1/2 unsalted butter
- 1 2/3 - 2 confectioners' sugar
- 1 vanilla extract
- 2 -3 milk
Instructions:
1. Line 12 muffin cups with 12 paper liners. Preheat the oven to 400 degrees F.
2. Put butter it in a small saucepan on medium heat, stirring until it turns a dark golden color. Take the pan off the heat and cool until it begins to solidy but do not put in the fridge to speed up the process. This won't take that long.
3. When the butter is solid but still soft place the butter into a large bowl and add brown sugar and eggs. Beat until light and fluffly, about 2 minutes. Add vanilla extract.
4. In another bowl sift dry ingredients. Add to the butter mixture in three parts alternating with a tablespoon of milk each time and ending with the milk. Divide batter among the paper cups, and cook for 15 - 20 minutes. Remove to wire racks to cool.
5. For the frosting once again burn the butter in the same process listed above in step two. Let it cool and solidify but do not put in the fridge to speed up the process.
6. Once the butter is solidified but soft place in a bowl and beat it until it is light and fluffy. Add vanilla. Add the confectioners' sugar slowly alternating with the milk until you have reached desired consistency. Smear frosting on cooled cupcakes and enjoy.
Title: Nitko’s Banana and Pistachio Ice-Cream Topping
Ingredients:
- 300 bananas
- 50 sugar
- 1 lemon
- 1 pistachios
- 30
Instructions:
1. Peal the bananas and cut into leaves.
2. Sprinkle sugar and lemon juice over banana, and finally with cointreau liquer. Leave it half an hour in refrigerator.
3. In the meantime, cut pistachio into small pieces and fry them dry in a pan.
4. Serve banana on ice-cream sprinkled with pistachio.
Title: Tiramisu Cheesecake Bowl's
Ingredients:
- 11 graham crackers
- 1/2 very strong coffee
- 3 Kahlua
- 1 cream cheese
- 1 mascarpone cheese
- 1 pure vanilla extract
- 2 1/2 unflavored gelatin
- 1 white sugar
- 3/4 sour cream
- 1 chocolate
- 2
Instructions:
1. In a medium bowl coarsly smash the graham crackers.
2. Mix together the coffee and kahlua.
3. Sprinkle/toss over the cracker crumbs.
4. Evenly divide between 8 large wine glasses.
5. In a medium bowl beat cream cheese until smooth.
6. Add the mascarpone cheese and vanilla.
7. Beat until smooth.
8. Sprinkle gelatine over 1/4 cup of the milk.
9. Let stand for 1 minute.
10. In a medium saucepan combine remaining milk with the sugar, bringing to a boil.
11. Stir gelatine into milk mixture.
12. Remove from heat and let cool slightly.
13. Beat half of the milk mixture into the mascarpone mixture.
14. Evenly divide between the 8 glasses.
15. Mix the sour cream with the remaining milk mixture.
16. Drizzle evenly over the mascarpone layer.
17. Smooth tops.
18. Chill for 3 hours.
19. Just before serving top with grated chocolate.
Title: Double Chocolate Snack Cake #2
Ingredients:
- 1 2/3 all-purpose flour
- 1 brown sugar
- 1/4 granulated sugar
- 1 baking soda
- 1/2 salt
- 1 water
- 1/3 white vinegar
- 1 vanilla
- 1/2 powdered sugar
- 1/2
Instructions:
1. Heat oven to 350 degrees.
2. Mix flour, brown sugar,cocoa, baking soda and salt with a fork in an ungreased 8x8x2in.
3. pan (square of course!).
4. Stir in remaining ingredients except the chocolate chips and powdered sugar.
5. Sprinkle the chocolate chips over the batter.
6. Bake for 35 to 40 minutes or until toothpick comes out clean when inserted.
7. Cool in pan.
8. Dust with powdered sugar.
Title: Old-Fashioned Jersey Peach Cobbler
Ingredients:
- 4 flour
- 1 butter
- 1 salt
- 1 sugar
- 2 egg
- 1 cider vinegar
- 1 water
- 1/2 cinnamon
- 7 -8 nutmeg
- 2 vanilla
- 1 butter
- 2 sugar
- 1/2 brown sugar
- 1 salt
- 1
Instructions:
1. Mix the dough ingredients well with an electric mixer. The dough will need to sit in the fridge overnight, or you can freeze it for up to 3 months. There is enough dough to make about 1.5 cobbler recipes -- I don't modify the recipe for 1 cobbler because then you would need 2/3 of an egg or a small egg, and who buys those?.
2. Preheat oven to 350.
3. Peel the skin off the peaches and slice them. If you can't peel the peaches easily, they aren't ripe enough. You don't want them mushy though, just soft enough.
4. Mix the peaches and the rest of the cobbler ingredients softly and throughly. Be sure not to smash the peaches!
5. Pour cobbler ingredients into an 8x12 pan.
6. Take pieces of dough in chunks of about 1T and push into cobbler. You want the chunks of dough to be pretty evenly distributed in the pan. Leave a little bit of room inbetween the chunks.
7. Bake 50-55 minutes at 350.
8. Serve warm with ice cream or refrigerate and sever chilled. Divine!
Title: Cherry Cola Baked Apples
Ingredients:
- 1/2 raisins
- 2 walnuts
- 1/2 brown sugar
- 1/2 ground cinnamon
- 4 granny smith apples
- 3/4 butter
- 2
Instructions:
1. Preheat oven to 375 degrees.
2. In a small bowl, combine raisins, walnuts, sugar, and 1/4 teaspoons cinnamon. Place apples in baking dish. Fill the center with the fruit/nut mixture.
3. Pour the soda over the apples. Dot each apple with 1/2 teaspoons butter. Sprinkle with the remaining cinnamon.
4. Bake until apples are tender, about 45 minutes. Serve with sauce from the baking dish.
Title: Spritz Cookies
Ingredients:
- 3 1/2 flour
- 1 baking powder
- 1 1/2 butter
- 1 egg
- 1 sugar
- 1 vanilla
- 2
Instructions:
1. Beat butter 30 seconds.
2. Add sugar and beat until fluffy.
3. Add egg and extracts.
4. Gradually add dry ingredients.
5. Do not chill.
6. Separate dough and color if desired.
7. Force dough through cookie press.
8. May also sprinkle with colored sugars before baking.
9. Bake at 400 degrees.
10. 7-8 minutes.
11. Note: You can adjust the almond extract or use other flavorings to your taste.
Title: Ryland Inn's Chocolate Souffle
Ingredients:
- 10 1/2 bittersweet chocolate
- 5 sweet butter
- 5 granulated sugar
- 6 cream of tartar
- 10 mint leaf
- 8 1/2
- 1
Instructions:
1. Prepare souffle cups or ring molds (10) by spraying with vegetable oil spray.
2. If using cups, use a teaspoons of granulated sugar in each cup and tap lightly, turning to coat bottom and sides.
3. Melt bittersweet chocolate and add butter into melted chocolate, stir over low heat until butter is melted.
4. Place yolks and sugar in bowl of electric mixer, beat on high speed until thick and light in color.
5. Temper into chocolate and butter mixture.
6. Preheat oven to 400 degrees.
7. In a clean, dry separate bowl, completely free of all traces of grease or fat, beat egg whites with of pinch of cream of tarter until frothy, increase mixer to high speed and beat without stopping until shiny and able to hold soft peaks.
8. Fold whites into chocolate/yolk mixture, in 3 additions, 1/3 at a time.
9. Transfer mixture into large pastry bag fitted with plain tip and pipe into prepared ring molds or cups.
10. Melt semisweet chocolate. Pipe about 1 teaspoon in the center of each souffle.
11. Bake for 12 minutes in center of oven. Remove, cool and let rest, if baking ahead.
12. To finish, bake an additonal 7 minutes at 400 degrees.
13. Total baking time is 19 minutes.
14. Serve with an assortment of ice cream and chocolate sorbet, garnish with chocolate sauce and a aprig of mint.
Title: Vegan Elvis Cupcakes
Ingredients:
- 1/2 all-purpose flour
- 1 1/4 baking soda
- 1/4 baking powder
- 1 salt
- 1/2 granulated sugar
- 3/4 canola oil
- 1/3 soymilk
- 2/3 vanilla extract
- 1 1/2 margarine
- 1/2 shortening
- 1/4 creamy peanut butter
- 2 vanilla extract
- 1/3 powdered sugar
- 1 1/2 soymilk
- 1 1/4
- 1 -2
Instructions:
1. Cake:
2. Preheat your oven to 350 degrees and line your pan with paper liners.
3. Throw your mashed banana in a blender or or just smash it into oblivious with a fork. Just try to get the lumps out.
4. Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well.
5. In a smaller bowl, whisk together the oil, soy or rice milk, vanilla extract, almond extract, and mashed banana. Create a well in the dry ingredients and fold in wet ingredients, but donï¿½t over mix or youï¿½ll get tough cupcakes. Small lumps are fine. Fill liners 2/3 full. Bake 20-22 minutes or until a toothpick comes out clean. Cool completely before frosting.
6. Frosting:
7. With an electric mixer, cream together margarine and shortening until smooth. Add peanut butter and vanilla, beat until very smooth. Beat in confectioners sugar, mixture will be very stiff (You may need to add an extra 1/8 cup confectioners sugar). Dribble in soy milk a little at a time, beating continuously until frosting is pale and fluffy.
Title: Sour Cream Orange Cake
Ingredients:
- 2 cake flour
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1 butter
- 1 white sugar
- 3 eggs
- 1 lemon rind
- 1 sour cream
- 1
Instructions:
1. Sift flour, baking powder, baking soda and salt.
2. Cream butter and sugar until very light and fluffy.
3. Beat in egg yolks and rinds.
4. Sift dry ingredients into creamed mixture, alternating with sour cream.
5. Do not overbeat.
6. Beat egg whites until stiff but not dry.
7. Fold in with a rubber spatula.
8. Oven 325.
9. well greased Bundt or tube pan.
10. Bake approximately 1 hr.
11. Cool 10 minutes and then turn cake onto a plate with a rim.
12. Orange Syrup.
13. Combine:.
14. 1/2 cup orange juice, fresh.
15. 2 tablespoons lemon juice.
16. 1/2 cup white sugar.
17. Bring to a boil and simmer about 3 mins.
18. Slowly pour hot syrup over cake, allowing time for it to soak it.
Title: Sugar Cookies
Ingredients:
- 1 butter
- 1 1/4 confectioners' sugar
- 1 egg
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 1 cream of tartar
- 1/8 salt
Instructions:
1. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla.
2. Combine the flour, baking soda, cream of tartar and salt; gradually add to the creamed mixture.
3. Shape into two 5-in. rolls; wrap in plastic wrap.
4. Refrigerate for 1 hour or until firm. Unwrap; cut into 1/4-in. slices.
5. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees F for 8-10 minutes.
6. Remove to wire racks to cool.