lumicero/recipes-ing2inst huggingface dataset:
Title: Doughnut Bread Pudding
Ingredients:
- 4 raisins
- 1/2 eggs
- 2 evaporated milk
- 1 sugar
- 2 vanilla extract
- 1 ground cinnamon
- 1/4 ground nutmeg
- 2
- 1/4
Instructions:
1. Preheat the oven to 350 degrees. Lightly grease a small glass baking dish.
2. Tear or cut the donuts into bite-size pieces.
3. Combine donut pieces and raisins in the prepared baking dish.
4. In a medium bowl, blend together the eggs, evaporated milk, sugar, vanilla extract and almond extract. Mix in the cinnamon and nutmeg.
5. Pour the milk mixture over the donuts in the dish, and press down lightly to help absorption. Let stand for 15 minutes, or cover and refrigerate overnight.
6. Place the baking dish inside a larger baking dish, and fill the outer dish with enough water to go about halfway up the sides.
7. Bake for 35 to 40 minutes or until a knife inserted near the center comes out clean.
8. Serve warm.
Title: Easy Easter Cookies
Ingredients:
- 2
- 1
Instructions:
1. Bake cookies according to directions.
2. While cookies are cooling divide the frosting into 4 (or more) small bowls. Put one or two drops of food coloring in each bowl and stir until color is uniform. I use yellow, red, blue and green food coloring. You can make a purple by putting one drop of red and one drop of blue food coloring into frosting.
3. When cookies are completely cool frost cookies. Top with decorative candies. Allow cookies to "dry" so the frosting doesnt stick to everything.
Title: Maple Velvet
Ingredients:
- 2 2/3 light brown sugar
- 2 sour cream
- 2 fresh blueberries
- 2
- 8
Instructions:
1. Combine sugar, sour cream, and maple extract in a large mixing bowl; beat at low speed with electric mixer until sugar is dissolved.
2. Whip the cream until peaks form; gently fold into sour cream mixture.
3. Chill until ready to serve.
4. Just before serving, fold in blueberries.
Title: Peach Crisp (Cookie Mix)
Ingredients:
- 1 butter
- 1/2
- 3
Instructions:
1. Heat oven to 375°F.
2. In a large bowl, place cookie mix. Cut in butter, using a pastry blender or fork, until the mixture looks like coarse crumbs.
3. In an ungreased 8-inch square baking dish, spread fruit in an even layer. Sprinkle cookie mixture over peaches and spread evenly.
4. Bake 30-40 minutes or until topping is golden brown. Let cool at least 10 minutes. Serve warm or cool.
Title: Kourambiethes (Greek Butter Cookies)
Ingredients:
- 1 butter
- 4 powdered sugar
- 1 vanilla
- 1 1/2 baking powder
- 1 baking soda
- 2 flour
- 1/4 egg
- 3 1/2
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Beat together butter and the 4 Tablespoons of powdered sugar until light and fluffy, about 3 to 4 minutes.
3. Beat in egg. Add whiskey, vanilla and almond extract. Beat well. Sift together flour, baking powder and baking soda. Add to mixture; stir in, do not beat. Dough should be soft but not sticky.
4. Pinch off one inch balls of dough and shape into crescents. Place on an ungreased cookie sheet and bake for 10 to 12 minutes or until bottom is lightly browned.
5. Place cookies on wire rack and let cool for about 5 to 6 minutes. Roll in additional powdered sugar. This easy recipe makes 3 dozen cookies.
Title: Healthier Anise Biscotti
Ingredients:
- 1/2 butter
- 1 sugar
- 3 eggs
- 3 anise seed
- 3 whole wheat pastry flour
- 1 1/2 baking powder
- 1/2 salt
- 3/4
Instructions:
1. Beat butter and sugar together until creamy. Add eggs, one at a time, beating well after each addition. Using a mortar and pestle, crush anise seed lightly. Add to creamed mixture. Mix well.
2. In a separate bowl, stir together flour, baking powder and salt. Add to creamed mixture, beating until smooth. Mix in nuts. Turn out onto a lightly floured board and shape into two flat loaves each ½-inch thick, 2-1/2 inches wide, and as long as the baking sheets. Transfer to greased baking sheets. Bake in a 375 degree oven for 20 minutes, or until lightly browned.
3. Remove from the oven and cool 2 minutes. Then slice ½-inch thick. Lay slices, cut side down, on baking sheets. Bake at 375 degrees for 10 minutes longer, or until just golden brown. Remove to wire racks to cool.
4. Makes about 4 dozen cookies.
Title: Eggless Orange Spice Bundt Cake
Ingredients:
- 3 all-purpose flour
- 2 granulated sugar
- 2 baking soda
- 1 salt
- 1 cinnamon
- 1/2 ground cloves
- 3/4 vanilla extract
- 2 mandarin oranges
- 1 water
- 2
- 1/2
Instructions:
1. Preheat oven to 350 Fahrenheit.
2. Spray the bundt cake pan with a non- stick spray (preferably a canola spray) for about one second.
3. *NOTE REGARDING 1/2 of WATER: Open the can of Mandarin oranges and drain the juice into a measuring cup. If the juice from the can does not measure up to a cup, shore it up with water until it reaches a cup; it took 1/2 cup of water to shore it up when I made this. The amount may be different considering what brand you purchase.
4. Combine all the dry ingredients into one bowl. In a separate bowl, combine all the wet ingredients (except for the Mandarin orange pieces). Stir both bowls until both sets (wet and dry) are mixed well. Pour the wet ingredients into the dry ingredient bowl. Take electric beaters to the combination until everything is smooth.
5. Add the Mandarin orange pieces and stir slowly.
6. Pour the batter into the bundt pan and bake for 40- 50 minutes. This is a type of cake where it needs to be babysat because the surface area isn't very large, therefore the batter is confined and bakes slowly. At about the 35 minute mark, do the toothpick test, in case for some miraculous reason it is done. It took about 45 minutes in my oven. Don't be tempted to raise the heat because then you'll get a situation where it will be well done on the outside and raw on the inside.
Title: Banana Pound Cake
Ingredients:
- 1 banana cream instant pudding
- 1 eggs
- 4 water
- 1 banana
- 1/4
- 3/4
Instructions:
1. Mix all ingredients and beat 4 minutes on medium speed.
2. Bake in 2- 9 inch greased and floured layer pans at 350 degrees for 33-38 minutes.
3. Frost with a chocolate or cream cheese icing.
Title: Wolfgang Puck's Crepes
Ingredients:
- 3/4 all-purpose flour
- 1 sugar
- 1 salt
- 3 eggs
- 1 unsalted butter
- 1 1/2 milk
Instructions:
1. In a bowl, combine flour, sugar, salt, eggs and melted butter. Stir until smooth. Add milk and mix well. Strain.
2. Heat a 7-inch crepe pan or nonstick omelette pan, melt 1 teaspoon butter over moderate heat.
3. Pour in 2 or 3 tablespoons of batter. Cook the crepe until golden brown on the bottom, then flip using a spatula.
4. Continue this process until all batter is used up.
5. Crepes will keep well in the refrigerator or the freezer if wrapped airtight.
6. Be creative with filling options. Enjoy!
Title: Vegan Lemon Curd
Ingredients:
- 1 lemon juice
- 1/2 water
- 1 1/2 granulated sugar
- 4 cornstarch
- 1/8 salt
- 6 soymilk
- 2 margarine
Instructions:
1. Mix lemon juice, water, sugar, cornstarch and salt together.
2. Pour into a heavy saucepan and whisk over medium heat, stirring constantly, until it comes to a full boil.
3. Boil for 1 minute, not stirring. It should be thickened and turning clear.
4. Remove from heat and add soymilk and margarine and blend well with the whisk.
5. Cool the curd, then refrigerate in a covered container. It thickens as it cools.
Title: Creamy Peanut Butter Pie
Ingredients:
- 1 crunchy peanut butter
- 3/4 light corn syrup
- 1/4 vanilla
- 1 Cool Whip
- 1 peanuts
Instructions:
1. Mix Peanut Butter, Vanilla, Corn Syrup and 10 Ounces of Cool Whip together in large bowl.
2. Beat 1 minute -- NO LONGER.
3. Pour into prepared Pie Crust.
4. Top with remaining Cool Whip.
5. Top with either Chocolate Shavings, Peanuts, or my favorite Chopped Peanut Butter Cups.
6. Refrigerate at least 2 hours before Serving.
7. Enjoy!
Title: Honey & Spice Crinkle Cookies
Ingredients:
- 2 brown sugar
- 1/2 shortening
- 2 eggs
- 1/2 honey
- 5 flour
- 1/2 salt
- 2 cinnamon
- 1 ground ginger
- 1 ground cloves
- 4 baking soda
- white sugar
Instructions:
1. Cream together the brown sugar and shortening.
2. Beat in the eggs and honey.
3. Combine dry ingredients and add to the creamed mixture.
4. Chill dough in refrigerator for about 1 1/2 - 2 hours.
5. Preheat oven to 350°F.
6. Shape chilled dough into 1-inch balls and roll in white sugar. (Keep dough chilled between batches so it doesn't get too soft).
7. Place 2-inches apart on a slightly greased (or parchment paper covered) baking sheet and flatten slightly with the bottom of a drinking glass.
8. Bake 8-10 minutes. Cool on pan for about 5 minutes then remove to cool completely. (I use parchment and just slide the parchment off the baking sheet onto the counter to cool).
Title: Salem Baked Custard
Ingredients:
- 3 milk
- 3 eggs
- 6 sugar
- 1/4 salt
- 1 vanilla
- 1/8 nutmeg
Instructions:
1. Scald milk with sugar and salt.
2. Pour slowly into beaten eggs, stirring rapidly.
3. Add vanilla, strain into custard cups.
4. Place cups in a shallow pan of hot water, sprinkle with nutmeg.
5. Bake at 325* for 30 min or until custard is set.
6. Cool and serve.
7. This short baking time is only possible if the custard is hot and is placed in the oven immediately.
Title: Birthday Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking powder
- 1/4 salt
- 12 unsalted butter
- 1 3/4 sugar
- 2 vanilla extract
- 3 eggs
- 1 1/3 milk
- 1 1/2 unsalted butter
- 4 cream cheese
- 1 confectioners' sugar
- 2 1/2 vanilla extract
- 2 salt
- 1/4 heavy cream
- 2
Instructions:
1. Preheat an oven to 350°F Grease 2 round cake pans with butter.
2. Make 2 circles on a piece of parchment paper by tracing the bottom of the cake pan. Cut out the circles and press 1 circle into the bottom of each pan. Grease the paper with more butter.
3. Sprinkle some flour in each pan, and shake and tilt the pans to coat the bottom and sides evenly. Turn the pans upside down and tap out the extra flour.
4. Mix the dry ingredients.
5. To make the cake, put the flour, baking powder and salt into a sifter and sift into a bowl.
6. Make the batter.
7. In a large bowl, using an electric mixer, beat the butter, granulated sugar and vanilla on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add the eggs one at a time, beating well after each one is added.
8. Turn off the mixer, add about one-third of the flour mixture and beat on low speed just until blended. Pour in 2/3 cup of the milk and beat just until blended. Repeat, adding about one-third of the flour, the remaining 2/3 cup milk and then the rest of the flour, beating after each addition just until blended.
9. Fill the pans
10. Turn off the mixer and scrape down the bowl with the rubber spatula. Pour half of the batter into one prepared pan and the other half into the second pan. Using the rubber spatula, spread the batter evenly and smooth the top.
11. Bake and cool the cake.
12. Put the pans in the oven and bake until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Using oven mitts, remove the pans from the oven and set them on wire cooling racks to cool for 20 minutes.
13. Turn each pan upside down onto the rack and lift off the pan. Peel off the parchment and let the cakes cool completely.
14. Melt the chocolate.
15. To make the frosting, melt the chocolate chips in a heatproof bowl set over simmering water in a saucepan, stirring often with a wooden spoon until smooth, about 4 minutes. Turn off the heat. Using oven mitts, remove the bowl and set aside to let the chocolate cool slightly.
16. Combine the frosting ingredients
17. In a bowl, using the electric mixer, beat the butter and cream cheese on medium-low speed until the mixture is smooth and no lumps remain. Turn off the mixer and scrape down the bowl with the rubber spatula. Add the confectioners' sugar, vanilla and salt, and beat on low speed until smooth and fluffy.
18. Add the chocolate and cream and beat on low until well blended. Frost and decorate the cake as desired.
Title: Coconut Pecan Cake With Broiled Frosting
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1 1/2 butter
- 1 buttermilk
- 4 eggs
- 1 baking soda
- 1/2 salt
- 1 vanilla
- 2 sweetened flaked coconut
- 1 pecans
- 1 brown sugar
- 1 pecans
- 1/3 butter
- 1/4 heavy whipping cream
- milk
Instructions:
1. Heat oven to 350°F
2. Combine all cake ingredients except coconut and pecans in large bowl.
3. Beat at low speed, scraping bowl often, until all ingredients are moistened.
4. Beat at high speed, scraping bowl often, until smooth.
5. Stir in coconut and pecans by hand.
6. Pour into greased and floured 13x9-inch baking pan.
7. Bake for 45 to 50 minutes or until cake springs back when touched lightly in center and edges begin to pull away from sides of pan.
8. Heat broiler.
9. Combine all frosting ingredients in small bowl until well mixed.
10. Spread over warm cake.
11. Broil 2 to 4 inches from heat until bubbly (1 to 3 minutes).
12. Serve warm or cool.
13. Note: Substitute 1 tablespoon vinegar or lemon juice plus enough milk to equal 1 cup. Let stand 10 minutes.
Title: Almond and Plum Tart
Ingredients:
- 4 butter
- 4 sugar
- 2 eggs
- 1 warm water
- 4 flour
- 1 baking powder
- plum
- sugar
Instructions:
1. Cream butter and sugar.
2. Add eggs - one at a time and beat well.
3. Add the warm water and almond essence.
4. Add sifted flour and baking powder.
5. Stir well to make a mixture that will spread evenly in 20cm diameter tin.
6. Sprinke with slithered almonds.
7. Arrange sliced plums on top.
8. Sprinkle with sugar.
9. Bake in the oven for approx 20 minutes at 160'C.
Title: Mexican Fruit Salad
Ingredients:
- 4 strawberries
- 2 mangoes
- 2 melon
- 1 pineapple chunk
- 1/2 fresh lime juice
- 1/4 sugar
- 1/4 salt
- 1/4 dried ancho chile powder
- 1/2
- 1 - 1 1/2
Instructions:
1. In large bowl, combine strawberries, mango, melon and pineapple. Add orange juice, lime juice, Tequila (if using) sugar, salt and chili powder to taste; mix well.
2. Chill at least 1 hour before serving.
Title: Pave de Biscoito Maria (Layered Cookie Tart)
Ingredients:
- 1 sweetened condensed milk
- 1 milk
- 1 vanilla extract
- 1 granulated sugar
- 7 butter
- 4 margarine
- 4 heavy cream
- 1 cocoa powder
- 1 roasted peanuts
- maraschino cherry
Instructions:
1. NOTE: Maria cookies are usually found in the ethnic/Hispanic foods section of grocery stores. Hard ladyfingers or graham crackers may be substituted.
2. Remove label from condensed milk can.
3. Place UNOPENED can in a large saucepan and cover it with water.
4. Boil for 1 to 1. 5 hours, making sure that the top of the can is always covered with at least a half-inch of water to prevent an explosion (if the water level becomes too low, just add some more hot water to the pan until can is sufficiently covered).
5. Remove can from water with tongs or a strainer and set aside to cool.
6. Allow can to come to room temp before opening (hot can is under pressure and will spray you if opened).
7. With a mixer, beat the butter/margarine and sugar until well-mixed (3-5 min. depending on strength of your mixer).
8. Add yolks, one by one, beating well after each addition.
9. Add cocoa powder now if you want a chocolate pavé (very good this way).
10. Beat in vanilla extract and heavy cream (beat only until mixture is homogeneous and fluffy- it will become grainy if overmixed).
11. Pour milk or half-and-half in a shallow dish for moistening cookies.
12. In a 2-quart glass casserole or 8x8" dish, dip cookies one by one and form a layer to cover the bottome of the casserole.
13. Next, spread half of the butter-cream mixture over the cookies.
14. Top with another layer of moistened cookies and rest of the butter-cream mixture, ending with a layer of moistened cookies.
15. Spread entire can of room-temp dulce de leche over the dessert.
16. Sprinkle with roasted peanuts, and decorate with maraschino cherries that have been patted dry.
17. Refrigerate for 4 hours or overnite to allow layers to fully blend.
Title: Pie Crust
Ingredients:
- 2 flour
- 1 shortening
- 1/2 salt
- 4 -6
Instructions:
1. Sift flour and then measure into bowl.
2. Add salt.
3. Cut in shortening with pastry cutter until combination forms small balls size of peas.
4. Add ice water until mixture begins to look like dough.
5. Can be placed in refrigerater for a while or in freezer for some time.
6. This recipe is for a 2 crust pie and if making a 1 crust pie recipe can be cut in half.
Title: Five-Minute Mug Cake
Ingredients:
- 4 flour
- 4 sugar
- 2 cocoa powder
- 1 salt
- 1 egg
- 3 milk
- 3 chocolate chips
- 1 1/2
Instructions:
1. Combine the flour, sugar, cocoa powder and salt.
2. Add the egg, milk, and oil and mix thoroughly.
3. If desired, add chocolate chips (coat with flour first) to the mixture.
4. Coat the inside of a large mug with cooking spray. Pour the cake batter into the mug.
5. "Bake" in the microwave on the highest power for 3 minutes, then let it sit in the microwave for another 2 minutes to set up.
6. Dump the cake into a bowl or onto a plate and enjoy! Top with ice cream for a special treat.
Title: Strawberry Tulips
Ingredients:
- 12 phyllo dough
- 1/2 butter
- 1 custard
- 1
- 2
- 1
Instructions:
1. Using 6 sheets of phyllo dough, butter each sheet stacking one on top of another.
2. Cut buttered sheets horizontally in half and then vertically into thirds, leaving 6 separate pieces.
3. Press each piece firmly into a muffin cup and repeat with remaining dough.
4. Bake at 360°F for around 10 minutes, until golden brown.
5. Cool for 10 minutes; remove from pan and complete cooling on a rack.
6. Filling:
7. Whip cream until light, and fold in the custard, (and orange liqueur).
8. Spoon into "tulips" and top with berries, if using large berries such as strawberries cut in half.
9. Add with a dollop of whipped cream if desired.
10. Serve right away to prevent sogginess.
Title: Red Velvet Cake
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 2 flour
- 2 salt
- 2 1/4 vanilla
- 1 baking soda
- 1 buttermilk
- 1 vinegar
- 1 flour
- 1 margarine
- 3 milk
- 1 sugar
- 1 vanilla
- 1
Instructions:
1. Blend shortening, sugar, eggs. Make a paste of food coloring and cocoa. Add to mixture. Add flour and salt with buttermilk and vanilla to mixture. Alternately add soda and vinegar. Do not beat. Bake in 2 8" cake pans, greased and floured. Bake 30 miutes at 350.
2. Frosting: cook flour and milk in double boiler until thick. Cool. Blend sugar, margarine and vanilla until fluffly. Add to flour mixture. Beat until whipped. Spread on layers and sprinkle with finely chopped nuts or coconut if desired,.
Title: Brown Sugar Glaze
Ingredients:
- 1/2 brown sugar
- 4 butter
- 2 icing sugar
- 2/3 light molasses
- 1
Instructions:
1. In a small saucepan whisk 1/2 cup brown sugar with butter and cream over low heat until the sugar dissolves; remove the pan from the heat.
2. Whisk in icing sugar and molasses.
3. Let sit at room temperature or chill until the mixture is desired texture, then spread or drizzle over cake or sweet rolls.
4. Store any unused glaze in the fridge.
Title: Chocolate Orgy
Ingredients:
- 1/2 margarine
- 1 flour
- 1/2 cream cheese
- 8 powdered sugar
- 1/2 vanilla
- 1 Cool Whip
- 0.5 chocolate pudding
- 1
Instructions:
1. Crust: Combine flour, nuts and margarine; Press into a 13x9 inch pan; Bake at 350°F for 30 minutes.
2. Filling: Combine cream cheese, powdered sugar, vanilla and Cool Whip; spread carefully over cooled crust; spread pudding over filling; spread remaining 1/2 tub Cool Whip over pudding; sprinkle with chopped nuts.
3. Chill several hours before serving.
Title: Lavender Creme Brulee
Ingredients:
- 1 1/2 egg
- 4 sugar
- 3 vanilla extract
- 1 brown sugar
- 1/3
- 1/4
- 6
Instructions:
1. Heat oven to 325ºF. Place 4 (6 oz.) ramekins in a shallow roasting pan.
2. Place whipping cream and lavender in medium saucepan; bring to a low boil over medium heat. Remove from heat and let stand for 10 minute.
3. Strain into a small bowl, pressing against lavender in strainer with back of a spoon to extract as much flavor as possible. Discard lavender.
4. Meanwhile, in medium bowl, whisk together egg yolks and egg. Slowly whisk in sugar.
5. Whisk in strained cream and vanilla. Pour into dishes and place in oven. Add enough hot water to roasting pan to come halfway up sides of dishes.
6. Bake 40-45 minute Remove from roasting pan with tongs and cool for 1 hour at room temperature. Cover and refrigerate several hours.
7. Before serving, heat broiler. Place dishes in same roasting pan. Press brown sugar through strainer over custards to evenly cover. Broil 4-6 inches from heat for 1-2 min or until sugar melts. Watch carefully so it doesn't burn.
8. NOTE: If using a mini blowtorch to caramelize sugar, use 2-3 teaspoons white sugar to coat tops of each custard instead of brown sugar.
Title: Blackberry-White Chocolate Fool
Ingredients:
- 4 fresh blackberries
- 1/4 sugar
- 3 sugar
- 1/4 heavy cream
- 1 white chocolate
- 4 mint leaf
- 1
Instructions:
1. Place berries in a large bowl, add 1/4 cup of sugar and 2 tablespoons of cassis; stir well and let sit at room temp for 30 minutes.
2. Remove half of the berries and mash with fork until pureed.
3. Strain the mixture into a bowl.
4. Whip heavy cream, 3 tablespoons of sugar and 2 tablespoons of cassis in a large bowl, until soft peaks form.
5. Fold in the white chocolate and strained puree and chill for 1 hour.
6. Layer goblets with berry cream mixture and whole macerated berries.
7. Garnish with mint.
Title: Old-Fashioned Cut out Frosted Butter Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 1 egg
- 2 milk
- 1/2 flour
- 3 baking powder
- 1 salt
- 1/2
Instructions:
1. Preheat oven to 400 degrees.
2. In a large bowl cream together the butter and sugar. Mix in the egg, milk and vanilla.
3. Now blend in the dry ingredients flour, baking powder and salt until dough is formed. If desired you can chill for an hour for easier handling. I've never done this and the dough always rolled out fine for me.
4. Divide the dough in thirds. On a lightly floured board roll out the dough to about 1/8th inch thickness. Using cookie cutters cut into shapes and place on a cookie sheet.
5. Bake in oven for about 5 to 8 minutes until lightly golden brown. Cool on a rack.
6. SPECIAL NOTE: You can use vanilla extract but I think vanilla paste makes these cookies taste even more special using vanilla paste.
7. I use vintage Christmas cookie cutters where i found on Ebay. I bought vintage cooper cookie cutters instead of the aluminum ones due to safety concerns regarding the use of aluminum. But you can use modern cookie cutters and you can make these anytime not just for Christmas.
8. Please see my recipe for Creamy Vanilla Frosting where I will be giving some decorating suggestions. =).
Title: Beetroot Halva
Ingredients:
- 1 beetroot
- 1 milk
- 10 green cardamoms
- 180 sugar
- 4 pistachios
- 1/2 poppy seeds
- 1/2
- 2
Instructions:
1. Heat milk in a heavy pan, bring to a slow boil, stirring with a wooden spoon.
2. Add the grated beetroot and cardamoms and cook over medium heat for 30-45 minutes or until the milk has almost eveporated Add the sugar, stir and cook until it dissolves completely.
3. Add the clarified butter, stir and cook until the beetroots are slightly caramalised.
4. Reduce the heat, and cook for 3-4 minutes more.
5. Serve at room temperature garnished with poppy seeds and roasted and slivered almonds and also slivered pistachios.
Title: Strawberry Kuchen
Ingredients:
- 1/2 sweet butter
- 1 white sugar
- 1 egg
- 1 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 salt
- 1/8 strawberries
- 1/2 cinnamon
- 2 sugar
- 1/4
- 2
Instructions:
1. Oven to 350 degrees.
2. Butter & flour 9-inch round cake pan.
3. Beat butter and 1 cup of the sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 3 to 4 minutes. Add yolks and egg, 1 at a time, beating well after each addition.
4. Place fruit in an even layer over top of batter, and sprinkle evenly with sliced almonds and cinnamon (if using). Sprinkle top with large-grain sugar.
5. Bake in preheated oven until browned and a wooden pick inserted in center comes out clean, 35 to 40 minutes.
6. [Originally from Southern Living: https://www.southernliving.com/recipes/strawberry-kuchen-recipe].