HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer coconut and pecans in a greased 9 x 13-inch pan. Spread the cake batter on top. Mix the cream cheese and powdered sugar together. Drop by teaspoonfuls on top of cake batter. Do not stir or press down. Bake at 350° for 55 minutes. Remove from oven and flip over onto plate or piece of cardboard, covered with foil. Or can be left in pan and drizzled with melted chocolate.
Chop and combine lettuce, tomatoes, onions and cucumber. Add Ranch Style beans. Toss well and refrigerate. Just before serving, add Fritos and Catalina dressing. Toss.
Bake cake in rectangle pan. Make chocolate pudding and chill. When cake is cool, slice lengthwise. Place 1/2 in pan, then place 1 layer of Cool Whip. Smash up 2 Heath bars and sprinkle on Cool Whip. Start layering again, chocolate cake, pudding, Cool Whip. Smash remaining Heath bars and sprinkle on top. Enjoy!
Reduce cream to a sauce consistency. In a large skillet, combine tortellini and reduced cream and salt and pepper. Bring cream back to a boil and lower flame. Then add cheese and toss in pan until sauce coats tortellini.
Dissolve sugar in boiling water in a Dutch oven. Stir in orange juice, lemon juice and pineapple juice. Add strawberries. Freeze in a large plastic container or freezer bags. Remove 1 hour before serving. Add lemon-lime beverage. Stir until slushy.
Beat egg. Add sugar and butter, then add remaining ingredients. Sprinkle 1/2 teaspoon cinnamon, mixed with 5 tablespoons sugar on top. Bake at 400° for 20 minutes.
Cook beef, onion and green pepper in skillet over medium heat until meat is brown, stirring to separate meat. Drain fat. Stir in spaghetti sauce; mix well.
Mix pudding as directed on box; mix Cool Whip, cream cheese, margarine and sugar together. Mix pudding with other ingredients. Put layer of crushed Oreos in pan, then layer of mixture and crumbs, ending with Oreos on top.
Note: For larger amount, use 3 packages pudding, 4 1/2 cups milk, 8 ounces cream cheese and 16 ounces Cool Whip.
Saute onion and bell pepper in butter in large cooking dish. Add water. Bring to a boil. Add instant rice. Cover and let stand for 5 minutes. Add corn and cream of mushroom soup. (Golden cream of mushroom soup may be substituted for more spicy flavor.) Sprinkle top with grated cheese. Bake in 350° oven for 30 minutes. Salt and pepper to taste.
Sift together onto waxed paper flour, baking powder and salt. Mix in bowl shortening and sugar. Add egg and beat hard. Stir in milk and vanilla. Add flour mixture and mix well. Stir in finely cut maraschino cherries. Shape dough into balls using about a tablespoon of dough for each ball. Roll balls in chopped-shredded coconut. Place on greased baking sheet about 2 inches apart. Set oven at 375°. Bake on even rack slightly below center for 12 minutes or until light brown. Remove from oven at once. Do not overbake. Makes about 4 dozen cookies.
Cook celery and onion in margarine. Mix with other ingredients. Pour into a 9 x 13-inch pan. Bake at 350° for 1 1/2 hours.
Brown ground beef and onion. Add remaining ingredients. Put all in a slow cooker to keep warm. Serve with nacho chips.
Brown beef in skillet.	Do not drain. Place beef and all ingredients in 13 x 9-inch baking pan. Mix together thoroughly. Cover and bake at 350° for 1 1/2 to 2 hours.
Mix by hand sugar and oil. Add vanilla, eggs, cinnamon, baking soda, salt, flour, apples, nuts and raisins. Pour into 9 x 13-inch pan or tube pan. Bake at 350° for 1 hour and 15 minutes.
Pare potatoes. Cut into large pieces. Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling. Reduce heat, cover and cook until tender, 20 to 25 minutes. Drain. Shake pan gently over low heat to dry potatoes.
Melt butter; add potatoes. Sprinkle with dressing. Cover with foil and bake 1 hour. Serves 25.
Cook chicken until it leaves bone. Debone chicken. Cut chicken across grain in bite sizes (not too small). Add corn, butter and chicken to broth. Cook a short time after adding onions. Season to taste.
Mix milk and thawed lemon juice thoroughly. Add Cool Whip. Pour into crust and freeze.
Mix first 7 ingredients in a large bowl and form into small meatballs. In a large kettle or Dutch oven, combine remaining ingredients and then add the meatballs. Bring to a boil. Reduce heat and let simmer for 1 hour.
Shape all into loaf. Place in buttered loaf pan. Pour 1 cup vegetable stock (1 cup McKays broth, 1 teaspoon McKays, plus 1 cup water) over roast. Lay 2 bay leaves on top. Bake at 350° for 1 1/2 hours.
Cover cookie sheet with wax paper, set aside. Wash and pat dry strawberries. Melt chocolate chips and butter on top of a double boiler over simmering water, stirring until smooth. Remove from heat; keep double boiler over water. Dip each strawberry two-thirds of the way up into chocolate mixture; allow excess to drip off. Place on prepared cookie sheet. Allow chocolate to set. Chill until ready to serve.
Remove stems from mushrooms. Parboil mushrooms for 5 minutes. Drain and cool. Fry sausage in small chunks until done. Be careful not to get too crisp. Drain and cool on paper towel. Crumble with fingers and mix well with cream cheese, which is at room temperature. Stuff mushrooms with cheese and sausage mixture. Sprinkle with Parmesan cheese. Place in broiler until tops are sizzling. Serve immediately.
In a heavy pan cook onion, celery and garlic in hot oil until soft. Stir in tomato sauce, water, seasonings and noodles. Mix until noodles are covered with liquids. Cover tightly as soon as sauce boils; turn heat very low and simmer 20 minutes. Remove. Stir in mayonnaise, tuna and peas. Heat 5 to 10 minutes.
Beat butter, 1/4 cup sugar and 1 egg in a small bowl until fluffy. Mix in 3/4 cup of the nuts, flour and 1/8 teaspoon salt. Press mixture on bottom and 2-inches up sides of a 9-inch spring-form pan. Bake at 400° for 10 minutes. Cool. Spread half the preserves on crust.
Crumble moistened bread into bowl, add rest of ingredients. Mix well, then add ground beef. Stir or knead until well blended. Pack into greased loaf pan and unmold onto a flat baking pan. Bake 1 hour at 350°. Spoon tomato puree over loaf 15 minutes before baking is finished.
Mix all together. Pour into 10-inch square pan and bake 45 minutes at 325°. Let stand until not quite cool, 10 to 15 minutes. Cut into bars. Roll each bar in confectioners sugar.
In a large stew pan, place the bone and meat with about 3 quarts of water. Bring to a boil. Season to taste with salt and pepper. Simmer this for about 20 minutes, then place the tomatoes and sliced onion with the meat and water. Cook this for about 1 1/2 hours at a medium boil. Then add the frozen vegetables and potatoes (which have been diced coarsely). About 20 minutes before you are ready to serve the soup, add the pasta.
Mix butter, sugar, eggs and chocolate thoroughly. Stir in buttermilk and vanilla. Mix together flour, soda and salt. Blend. Stir in nuts. Chill at least 1 hour. Heat oven to 400°. Drop rounded teaspoonful of dough 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes.
Mix together the pork and beans, brown sugar, ketchup and green onions. Pour into a baking dish. Place bacon slices on top. Bake in a 400° oven for about 30 minutes.
Put chicken in flat bottom baking dish or pan. Combine salad dressing and soup mix; pour over chicken. Bake, uncovered, in preheated oven at 350° for 1 1/2 hours.
Cut potatoes crosswise into 1/2-inch slices. Melt butter in jelly roll pan in 375° oven. Add single layer of potatoes. Turn slices once in butter. Mix remaining ingredients. Sprinkle over potatoes. Bake at 375° for 30 minutes or until crisp.
Mix all together. Bake 1 1/2 hours on 300°. If you use plain flour, add 1 teaspoon salt and 1 teaspoon soda.
Partially cook broccoli. Add other ingredients. Microwave on High 10 to 15 minutes. Add 1 cup diced chicken or turkey for complete meal. Serves 4.
Remove stems from mushrooms. Chop stems fine. In a skillet heat the margarine; saute the garlic and onion until onion is tender. Add the mushroom stems; cook over low heat. Raise heat; cook until liquid has evaporated. In a bowl combine the cooked stems with bread crumbs and all other ingredients. Season with salt and pepper. Stuff mushrooms with this mixture. Arrange caps on a baking sheet. Brush tops with olive oil. Bake at 350° for 20 to 25 minutes. Mushrooms can be stuffed and refrigerated up to one day ahead.
Slice dough and place on the bottom and sides of a cookie sheet with sides. Bake at 350° for 10 minutes. Cool.
Boil egg noodles until tender; drain. Drain tuna well, then flake with fork. Place tuna in skillet; add cream of mushroom soup and milk. Add a dash of salt, pepper and 2 teaspoons margarine. Simmer at medium temperature for 5 minutes. Add cooked egg noodles to tuna mixture and mix well. Simmer 5 minutes. In small pot, melt 1/2 stick margarine; add bread crumbs and mix well. Sprinkle bread crumb mixture over tuna mixture until covered. Turn off heat and let stand 5 minutes, then serve. Serves 6.
Bake, uncovered, until crumbs are brown at 400° for 20 to 30 minutes.
Combine the first 5 ingredients in a large bowl; mix well. Mix the sugar and evaporated milk in a large saucepan; bring to a boil and boil for 12 minutes, stirring constantly. Pour over marshmallow mixture, stir until well mixed. Pour into a buttered 9 x 13-inch dish. Chill for 24 hours or longer. Cut into squares. Yield: 117 servings.
Combine the Eagle Brand milk, confectioners sugar, butter and coconut (do not add all the coconut at one time, do not use all of coconut if mixture becomes too dry). Press onto cookie sheet and chill for at least two hours. (Can be chilled overnight.) In double boiler, melt chocolate chips, adding paraffin a little at a time until chocolate is thin. Cut candy into squares and dip in chocolate. Place on wax paper.
Brown ground beef and drain. Add to skillet, Worcestershire sauce, pepper relish and chunks of cheese. Heat slowly to let cheese melt. Let simmer about 15 minutes and put in crock-pot to keep warm. Serve immediately with tortilla chips. Add extra jalapenos.
In a large bowl, mix first five ingredients. In a small bowl, mix remaining ingredients. Then mix together with top ingredients. Serve cold. Serves 10.
Melt butter in a saucepan; add onion and green pepper and brown lightly. Blend in flour and add tomatoes and salt and pepper. Heat to boiling point and cook 3 minutes, stirring constantly. Add cauliflower and heat thoroughly. Place mixture in a casserole and cover with shredded cheese. Bake at 350° until cheese has melted and mixture is hot and bubbly. Makes 6 servings.
Brown hamburger with onion. Drain fat off. Add remaining ingredients. Warm 10 to 15 minutes.
Cook squash until tender. Mash up. Then put everything but 1/2 stick of butter in it. Bake at 375° for about 1 hour. Then pour 1/2 stick butter on top. Grate cheese and put on top. Melt it in the oven.
Put all sauce ingredients in crock-pot; stir well. Cover; cook on high 1 hour. Add cooked, drained macaroni. Cover; cook on low 3 hours, or until done.
Blend first 4 ingredients. Add milk, flour, poppy seed and almond. Fold in nuts. Bake in tube pan at 350° for 1 hour and 15 minutes.
*Can use 3/4 cup water, 2 tablespoons minced onion, 2 tablespoons chili powder, 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon garlic powder and dash of hot pepper sauce in place of taco seasoning packet.
Bring all ingredients to a boil. Simmer 5 minutes. Cool. Put in freezer bags. Freeze.
Combine mayonnaise, sugar & vinegar; mix well. Refrigerate dressing about 3 hours. Fry bacon and crumble. Trim broccoli, using only florets. Add pecans, raisins and onions to broccoli. Mix with dressing when ready to serve. Serves 12.
Place the bulgur with cold water to cover in a large bowl. Set aside for 30 minutes, until most of water is absorbed. Drain the bulgur, squeezing out excess water. Toss the moist bulgur with all the remaining ingredients. Refrigerate at least 2 to 3 hours. Serves 6.
Mix well together the beef, pork sausage, onion, salt, pepper and eggs. Use 1 to 1 1/2 packages of soda crackers or 1 to 1 1/2 cups oatmeal. Mix well. Place 1/2 mixture into loaf pan. Put shredded cheese desired on top. Top with the rest of meat mixture. Bake at 350° for about 30 to 45 minutes.
Line an 8 x 8-inch baking dish with mashed green chilies. Then fill the dish with a mixture of the remaining ingredients. Bake for 30 minutes at 325° until browned. Good with corn chips or crackers.
In large bowl, combine yeast and 2 cups of flour. Heat milk, sugar, salt and butter/margarine. Add to flour mixture. Add egg and beat at low speed for 30 seconds. Beat at high speed for 3 minutes. Gradually add the remaining 1 1/2 cups flour and continuing mixing by hand to form a soft dough. Turn dough into a greased bowl in a warm place, 80 to 85°. Dough should double in volume in 1 1/2 to 2 hours. Turn dough on floured board and shape. Place on greased baking sheet or muffin tin. Cover for 30 to 45 minutes. Bake at 400° for 12 to 15 minutes.
Mix butter and sugar well. Add eggs one at the time, except 2 of the whites. Add flour with baking powder mixed in, and then add milk with vanilla mixed in. Mix well and put batter in 4 cake pans. Bake 30 minutes or until slightly brown at 350°.
Melt margarine in 9 x 13-inch cake pan. Stir in brown sugar; spread evenly in the pan. Drain pineapple. Arrange the pineapple slices on the top of the sugar and butter mixture. Place a cherry in the center of each ring. Gently spread crushed pineapple over the top. Set aside.
Mix gelatine and jello. Add boiling water and dissolve. Add whipping cream. Pour into pan and refrigerate until set.
Pre-heat over to 375°. In large mixing bowl, beat shortening and sugar until fluffy. Add eggs; beat well. Stir together dry ingredients gradually add to shortening mixture. Mix well. Stir in mincemeat. Drop by rounded teaspoons, 2 inches apart onto greased baking sheet. Bake 8-10 minutes until lightly browned. Cool. Frost if desired.
First roll nuts in a little of the flour, then sift rest of flour and other dry ingredients. Beat eggs slightly and add to oil, then add all other ingredients. Gradually add sifted ingredients to egg-oil mixture, stirring well after each addition. Pour into greased and floured 10-inch tube pan. Bake at 350° for about 1 hour in tube pan. Ice with Cream Cheese Icing.
Boil water and sugar for 2-5 minutes. Put in ice cream pail and add all three flavors of juice. Freeze 12-24 hours, stirring every 3 hours. The next day scoop into cup and add a little 7up. Stir and serve.
Peel and dice potatoes, celery and onions. Put in large soup pot and cover with water; cook until tender and water has cooked down a little. Add milk, noodles and butter. Cook until noodles are done.
Melt butter; add cracker crumbs and egg. Mix fish into mixture. Bake 15 minutes, covered, at 375°, and 15 minutes, uncovered. You can baste with wine!
Grease bottom and sides of oblong baking dish. Mix blackberries with 1 1/2 cups sugar. Work shortening into dry ingredients. Work 3/4 cup cold water into mixture. Divide dough in half and roll out. Lay bottom dough in greased pan; prick dough. Sprinkle 1/4 cup flour over crust. Pour in berries; dot with 2 tablespoons butter. Sprinkle another 1/4 cup flour over berries. Lay top dough over this; pierce it. Sprinkle 2 teaspoons sugar on top. Bake at 400° for about 45 minutes.
Mix sugar, milk and salt in 3-quart pan. Cook over medium heat until a soft ball (234°) is formed. Remove from heat. Add remaining ingredients. Mix well and pour into buttered pan. Score while still warm.
Optional: Omit bacon bits and add 1 1/2 to 2 cups of cooked chicken.
Preheat oven to 350°. Spray 2 large heavy weight cookie sheets with cooking spray or line mini-muffin tins with paper liners, spray with cooking spray. Set aside.
Drain the tomatoes, reserving the juice. Remove the stem ends from the tomatoes and seed, if desired. Break the tomatoes into chunks.
Boil potatoes in jackets until tender. Cool, peel and slice thin. Fry bacon until crisp; add onion and cook 1 minute more. Blend in flour, salt, sugar and pepper. Stir in vinegar and water; cook, stirring, 10 minutes. Pour over sliced potatoes; add celery seed and parsley. Serve at once.
Preheat oven to 325°. Melt butter in baking dish. Sprinkle 1/2 sugar over fruit and set aside. Combine remaining sugar, flour and baking powder. Add milk and mix well. Pour mixture into dish. Add fruit. Do not stir. Bake 55 to 60 minutes.
Drain asparagus, reserving 1/4 cup liquid. Chop asparagus and set aside. Sprinkle gelatin over water in a small saucepan; let stand for 1 minute. Cook over medium heat until gelatin dissolves, stirring constantly. Remove from heat and pour into container of electric blender. Add reserved liquid, lemon juice, mayonnaise, cream cheese and onion; blend until smooth. Stir in pecans and asparagus and spoon into an 8-inch square pan. Cover and chill until firm. Cut into 9 squares and serve on lettuce. Yield: 9 servings, 100 calories per serving.
Mix cream cheese, 1 cup Cheddar cheese and 3 tablespoons of the onion and garlic. Spread into bottom of 9-inch pie plate. Mix salsa and tomato; spread over cream cheese mixture. Sprinkle with remaining 1 cup Cheddar cheese and remaining 1 tablespoon onions. Serve with tortilla chips. Makes 8 to 10 servings.
Mix the first 4 ingredients. Add the remaining ingredients. Bake in five 1 pound coffee cans. Divide batter evenly. Should be about half full.
Combine all and place in a 9-inch casserole dish, sprayed with Pam or greased. Cover with bread crumbs. Bake at 350° for 30 minutes. (For larger casserole, use a 16 ounce package of vegetables, 1 1/2 cans of soup and 3/4 pint of sour cream.)
Cream shortening and sugar. Add eggs and beat well. Add milk and vanilla alternately with baking powder and flour. Bake in 3 layer pans at 300° for 30 to 35 minutes. Cool 10 minutes and frost with Peanut Butter Frosting.
Preheat oven to 425°. Roll half of pastry and fit into pie pan. Mix concentrate, tapioca, spices, salt and apples. Pour into unbaked crust. Dot with butter. Cover with remaining pie crust. Make slits in top crust. Bake for 35 to 40 minutes.
Melt the white chocolate and peanut butter; pour into greased cookie sheet. Melt the chocolate bar. Pour onto first mixture in 3 strips, then swirl.
Pam a 9 x 12-inch pan. Place bread on bottom in a single layer. Sprinkle meat, then cheese over bread. Mix eggs, milk and seasonings. Pour over casserole. Blend cornflakes and margarine and spread over top of casserole. Let stand in fridge overnight. Bake at 325° for 1 hour.
Prepare pie crust according to package. Roll out for a 9-inch, 2 crust pie. Line pie plate with pastry. Combine meat, milk, soup mix, pepper and allspice. Pat into pie plate. Put on top crust; flute edge. Bake at 350° about 1 hour or until brown.
Cream the cheese and margarine together. Add sugar gradually and eggs, beating after each addition. Add flour gradually and extract. Beat well.
In medium bowl, combine fruit cocktail (undrained) and pudding; mix well. Fold in Cool Whip and marshmallows. Keep cool until ready to serve.
Mix well ingredients, except prunes and nuts. Add prunes and nuts; mix and pour into 9 x 13 glass pan. Bake at 300° for 1 hour. Before cake cools, make holes in top of cake with toothpick.
Blend oleo, sugar and salt; add eggs and peanut butter. Stir in flour sifted with soda. Form dough into balls and place on greased cookie sheet. Flatten with a fork in both directions (#). Bake at 350° for 10 to 12 minutes.
Cook chops in large heavy skillet over medium heat, turning once every 5 minutes until done and fat is partially rendered. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon sage and 1/8 teaspoon of pepper. Remove from skillet and set aside.
Cook frozen vegetables per package directions; drain. Turn into 1 1/2-quart casserole. In saucepan, melt margarine over medium heat. Add flour. Gradually add milk; stir constantly until thickened, about 5 minutes. Add spices and 1 cup of cheese; stir until cheese is melted. Spoon sauce over vegetables; toss to coat. Bake at 350° for 30 minutes. Sprinkle with remaining cheese and almonds. Bake 5 minutes more. Serves 6.
Mix the 3 soups, milk and stick of butter. Heat until butter melts. Pour 1/2 mixture into a 9 x 12-inch pan. Sprinkle rice into soup mixture and stir, spreading evenly into pan. Lay chicken strips onto rice and soup mixture. Pour remaining mixture over chicken. Sprinkle heavily with Parmesan and almonds. Bake at 350° for 1 hour and 45 minutes.
Brown beef, season to taste (no need to brown pepperoni). Drain well. Grease lightly and dust with flour a 12 to 14 inch pizza pan or a 15 x 10 jelly roll pan. Combine flour, oregano, pepper, eggs and milk. Mix until smooth. Pour batter in pan. Tilt pan so batter covers bottom. Arrange meat any other toppings you wish to have, and bake at 350 degrees until crust is golden brown.
Preheat oven to 325°. Grease 11 x 7 x 2-inch baking pan (or square one); set aside. In medium bowl, combine flour with 1/2 cup sugar, baking powder and salt. Add egg yolks; mix well. Cut in shortening and 1 ounce chocolate until crumbly. Firmly press into greased pan. Bake at 325° for 5 to 7 minutes.
Mix dry yeast, sugar and warm water; let stand until bubbly. In bowl, mix brown sugar/honey, milk, salt, oil, 2 cups flour and wheat germ together. Add yeast mixture to be followed by 2 more cups flour. Beat with spoon until mixed. Put in 2 (1 pound) coffee cans (greased). Let rise until top of cans. Bake 45 minutes at 350°. Cool; remove from cans. Keep refrigerated. Enjoy; best when toasted.
Reserve some pineapple juice. Add all ingredients except pineapple. Cook and let thicken. Add pineapple (crushed), pecans, marshmallows and cherries. Then fold in Cool Whip.
Mix all ingredients, except Sprite, together. Place in freezer. When ready to serve, pour Sprite over punch mixture. Dilute to taste. Serve slushy. Serves about 50 plus.
Heat oven to 375°. Grease cookie sheet. In large bowl, beat together butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs and mix well. In medium bowl, combine flour, oats, 1 teaspoon cinnamon, soda and salt. Add to sugar mixture; mix well.
Boil zucchini 6 minutes or until clear and drain. May have to squeeze. Add sugar, lemon juice and pineapple. Boil hard for 6 minutes. Remove form heat and add jello.
Wash chicken thoroughly; dry with paper towel. Place chicken in baking dish. Pour barbecue sauce over chicken. Spread evenly. Sprinkle onion and celery over top of barbecue sauce; salt and pepper to taste. Bake in 350° oven for 1 hour.
Preheat oven at 350°. Combine eggs, sugar, milk, cream, butter, vanilla and nutmeg; blend well. Pour mixture over bread slices, turning until saturated. Arrange into lightly greased 4-quart dish. Pour excess over bread. Bake, uncovered, 30 to 45 minutes. Serve with warm syrup or fruit preserves. Serves 10.
Butter sides of heavy 2-quart pan. Mix sugar, syrup, water and salt. Add butter; cook over medium heat until it boils and sugar dissolves (stir constantly). Attach candy thermometer. Cook to 248°, no stirring. Remove from heat. Stir in extract and coloring. Pour into buttered 8 x 8 x 2-inch pan. Cool. With buttered hands, roll into ball. Return to pan. When cold, wrap in plastic wrap. Store up to 2 weeks at room temperature.
Butter 9-inch square pan. In a large saucepan, blend jello, syrup and butter. Heat to boiling over medium heat, stirring constantly. Remove from heat. Stir in Cheerios. Spread mixture in pan and let set about 30 minutes. Cut in squares.
Mix pudding with milk until thick. Mix in Eagle Brand and Cool Whip. In 9 x 13-inch dish, layer the cookies, 1/2 bananas, 1/2 mixture, then repeat. Refrigerate overnight before serving.
Combine cake mix with 2 eggs and melted margarine (butter may be used). Batter will be thick. Spread in greased 9 x 13-inch pan; top with mixture of remaining 2 eggs, cream cheese, powdered sugar and vanilla. Bake at 350° for 40 to 50 minutes. If desired, coconut and nuts may be added to batter in amount preferred. Cuts into squares or pieces easier when warm.