HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll steak in seasoned flour and pound with mallet or the edge of a saucer. Cut in serving pieces. Brown meat in shortening. Remove steak and brown onions in same shortening and pan. Add rest of ingredients. Mix well and return steak to sauce. Cover and cook 1 1/2 hours, until tender. Add a little more water if gravy is too thick. Serve with rice.
Mix eggs, pumpkin, sugar, salt and spices well. Pour into 13 x 9 x 2-inch pan. Sprinkle dry cake mix over top. Drizzle melted butter over mix. Spread chopped pecans over all. Bake at 325° for 1 hour and 20 minutes. Top with favorite glaze or enjoy plain.
Add boiling water to gelatin in a large bowl. Stir until dissolved. Beat in sour cream. Fold in yogurt. Add lemon juice and mashed raspberries. Spoon in individual dessert dish. Chill 1 hour. Garnish with strawberries.
In large bowl, pour can of peaches in and mix jello with syrup in peaches. Break pound cake into the peaches and Jello mixture. Press down. Mix instant vanilla pudding (large) according to direction. Pour over cake. Cover with Cool Whip. Refrigerate for several hours before serving.
In 9 x 13-inch greased pan, spread 2 pounds frozen hash brown potatoes, partially thawed. Drizzle with 1/2 cup melted margarine over potatoes. Mix 1 can cream of chicken soup, 1 cup sour cream, 2 cups cubed Cheddar cheese and 1/2 cup onion. Pour over potatoes. Top with bread crumbs. Bake at 350° for 1 hour.
Put sugar, dates and eggs in greased frying pan. Stir constantly, 7 to 10 minutes, mashing dates as you stir. Add remaining ingredients. Stir into mixture until well mixed. Start pan on hot. When hot, turn to low. When all is mixed, turn out on wax paper.
Spread tortilla chips to cover bottom of 9 x 13 Pyrex.	Mix all ingredients except cheese.	Spread over chips. Bake 20 minutes at 350°. Cover with cheese and bake another 5 minutes. Very easy and kids love it!
Cook pasta as directed, 12 to 14 minutes. Rinse in cool water and drain well. Mix pasta and all other ingredients together and serve with hot French bread.
Roll peg legs in coating mix. Place in wheel arrangement with bone end toward center, in round glass baking dish. Cover with paper towel to prevent spattering. Cook on Full power 8 minutes.
Sprinkle Jell-O over cottage cheese and mix well. Add drained crushed pineapple and Cool Whip. Mix everything together and chill.
Put Oreos through food processor. Put aside. Make pudding according to package directions. Let get firm, then fold in 1 cup of Cool Whip.
Thaw Birds Eye Farm Fresh mixtures under water; drain. Combine all ingredients and mix. Serve cold. Makes 5 servings.
Makes one 8 1/2 x 4 1/2 x 2 1/2-inch loaf.
Heat bouillon in 1 1/2 cups of water until dissolved; add broccoli. Cover and cook 10 minutes. When cooked, add milk, cheese, nutmeg and a dash of pepper. Combine flour and water; pour into cheese and broccoli. Cook until thick and bubbly.
Cream margarine and sugar in a large mixing bowl, beating well. Add 2 whole eggs and 2 yolks and beat very well. Dissolve baking soda in butter, stirring well. Add to creamed mixture alternately with flour. Start and end with flour. Beat egg whites until stiff and fold into mixture. Add 1 cup mini morsels, melted chocolate, chocolate syrup and vanilla, stirring just until blended (do not beat).
Mix shortening, sugar, egg and vanilla thoroughly. Measure flour by dipping method or by sifting. Stir flour, soda and salt together, stir in. Form in roll 2 1/2-inches across. Wrap in wax paper. Chill until firm. Heat oven to 400°. Cut in 1/8-inch slices. Place slices a little apart on ungreased baking sheet. Bake 8 to 10 minutes or until a little brown. Makes 5 dozen.
In a pretty, ovenproof pie plate spread cream cheese on the bottom. Top with can of chili and spread. Put cheese on top. Bake at 350° for 25 minutes until lightly brown. Serve with chips after mixture cools slightly. Serves 8 to 10.
Brown hamburger in skillet. Drain well. Add mushroom soup to hamburger. Pour mixture into a 9 x 12 baking dish. Layer Tater Tots on top. Cook in oven at 400° or until Tater Tots are brown.
Cook vegetables and celery for 10 minutes; drain. Add onion, chestnuts and 1/2 of grated cheese. Blend mayonnaise and soup; fold into vegetables. Lightly cover bottom of medium size Pyrex dish with dressing. Pour in vegetable mixture. Then spread on dressing mix and remaining cheese. Sprinkle with paprika. Bake at 325° for 30 minutes.
Brown hamburger meat and add chilli seasoning mix. Combine tomato soup, water, kidney beans and onions in a boiler. Bring to a boil. Then add hamburger meat mixture, after you drain it, to the soup mixture.
Drain and flake tuna. Combine all ingredients, except Puff Shells; mix thoroughly. Cut tops from Puff Shells. Fill each shell with approximately 2 teaspoonfuls salad. Yield: About 55 hors d'oeuvres.
Melt butter and garlic in skillet. Salt and pepper fish. Saute in butter over medium heat about 8 minutes, turning once. Put pasta onto serving dishes. Place one fillet on pasta on each dish. Smother with Italian sauce and Monterey Jack cheese. Sprinkle with parmesan and green onions.
In a bowl, beat egg into butter. Stir in orange rind and orange juice. In another bowl, combine dry ingredients, then add to wet ingredients. Beat by hand until well blended. Stir in nuts and raisins.
Combine all ingredients. Beat at low speed with an electric mixer just until smooth. Place a well-greased 3 1/2-inch muffin pan in a 450° oven for 3 minutes. Remove pan from oven and fill half full with batter. Bake at 450° for 15 minutes. Reduce heat to 350° and bake for 20 to 25 additional minutes. Serve immediately. Serves 6.
Heat on low heat the jello, sugar and crushed pineapple until jello is dissolved. Allow to cool. Add buttermilk and whipped topping. Mix with beater. Stir in pecans. Spoon into 9 x 9-inch square pan. Chill until firm. Cut into squares and serve on lettuce leaves.
Cook squash until tender; drain. Add 1/3 cup melted butter. Add all ingredients, except toppings (crumbs and cheese), to butter. Put in casserole dish. Dot with 3 tablespoons butter. Sprinkle with crumbs and cheese. Bake at 350° for 20 to 30 minutes.
Mix all ingredients together; let set in refrigerator a few hours before using. Dip in any raw vegetables.
Mix ingredients together. Cover with crushed Ritz crackers. Pour 1 stick of melted butter over crackers. Bake at 350° for 25 minutes.
Melt chocolate. Add remaining ingredients, saving out enough nuts to sprinkle on top of batter. Spread thinly on cookie sheet. Bake at 400° approximately 15 minutes.
Stir together barbecue sauce, dressing, juice, vanilla and allspice. Arrange chicken, pineapple and peppers on skewers. Pour sauce mixture over kabobs. Cover. Marinate in refrigerator for 1 hour. Drain; reserve marinade. Place kabobs on greased grill over low heat. Grill 10 minutes on each side. Brush frequently with marinade.
Mix; roll (shape like an egg on plate). Put shaved almond slices on sides and top. Serve with any type of crackers.
Combine flour, oats, soda, salt and brown sugar. Cut in butter with pastry blender until mixture resembles coarse meal. Press half of mixture into a 12 x 8 x 2-inch baking pan.
Heat oven to 350°. In a mixing bowl, beat butter, granulated sugar, brown sugar and vanilla until blended. Add eggs and milk; beat well. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, blending well. Stir in chocolate chips. Shape into 1-inch balls. Place on ungreased cookie sheet. Bake 10 minutes. Press kisses in center of each cookie.
Melt butter, saute broccoli and onion, add salt. Add cheese until it starts to melt, mix with other ingredients in casserole and bake at 350° for one hour.
Mix with fork the cake mix, butter and 1 egg. Press into 9 x 13-inch greased pan. Beat with mixer at medium speed the remaining eggs, confectioners sugar and cream cheese. Pour over previous mixture. Sprinkle with crushed pecans. Bake at 350° for 35 minutes. Sprinkle with confectioners sugar while hot.
Heat oven to 325°. Beat butter 30 seconds. Add sugar; beat until fluffy. Add vanilla and 2 teaspoons water; beat well. Stir flour and pecans. Shape into 1-inch balls or 1 1/2-inch fingers. Place on an ungreased cookie sheet. Heat in a 325° oven for 20 minutes. Cool completely. Gently shake in a bag of powdered sugar. Makes 36.
Combine milk and eggs, pour over bread cubes. Stir in remaining ingredients. Pour mixtures in 8 - inch round baking dish. Place in shallow pan on oven rack; pour hot water around it 1 - inch deep. bake at 350 degree for 45 minutes or until knife inserted halfway between center and outside comes out clean.
Arrange 1/3 of the cracker crumbs in a buttered shallow dish about 1 quart size. Cover with half of the oysters and half of the ham. Blend oyster liquor and light cream, Worcestershire sauce, salt and pepper after using the other part of oysters, crackers and ham. Dot with margarine. Bake in oven at 350° for about 45 minutes.
In large bowl, beat butter, sugar and lemon extract until fluffy. Add flour and almonds. Beat at low speed until blended. Cover and refrigerate 1 hour. Shape dough around each kiss, covering completely. Roll to form ball. Bake at 375°. Place on ungreased sheets for 8 to 12 minutes. Cool completely. Sprinkle cookies with powdered sugar. Melt chocolate chips and shortening over low heat. Drizzle over cookies.
Heat oven to 350°. Mix flour, pecans and margarine. Spread in bottom of 9 x 13-inch glass pan. Bake until lightly browned. Cool completely. Mix cream cheese, Cool Whip and powdered sugar. Layer on cooled cake. Layer on sliced peaches. Mix jello, cornstarch, sugar and water. Bring to boil and cook approximately 1 minute or until thick. Cool and drizzle over peaches.
Put asparagus in colander to drain all juice off. Roll asparagus in slices of ham and put in large casserole dish. Make cheese and pour over top of ham rolls. Put in 400° oven and bake for 20 minutes.
Thaw frozen spinach (do not cook); drain excess liquid. Mix together next 7 ingredients, then add spinach and reserve. Cook pasta shells. Drain and rinse with cold water. Spread thin layer of sauce on bottom of two 13 x 9-inch baking pans. Stuff shells with cheese mixture. Place in pans, pour layers of sauce over shells and sprinkle with additional Parmesan cheese. Cover and bake at 350° for approximately 40 minutes or until bubbly.
Mix all and let stand for one to ten hours. Toss with hot pasta. Serves 4.
Combine all dry ingredients in bowl, add eggs and vanilla, then add pumpkin, raisins and carrots. Mix well. Spray 12 muffin tins with non-stick cooking spray. Put mixture into muffin tin. Bake at 350 degrees for 15 minutes. Serves 4.
Combine 2 cups Bran with 2 cups boiling water. Let stand. Combine oil, sugar, Egg Beaters and buttermilk. Sift together and add flour, salt and soda. Stir in remaining dry All Bran. Stir in soaked All Bran. Store in tightly covered container up to 2 months in refrigerator. Spoon into muffin pan sprayed with oil or oiled, 2/3 full of batter. Bake 20 minutes at 400°.
Saute rice as box directs. Stir in 2 cups water, ham, onion, tomatoes, garlic, hot pepper sauce and contents of seasoning packet. Bring to boil over high heat. Cover; reduce heat to low. Simmer for 10 minutes. Stir in shrimp and green pepper. Cover; simmer 8 to 10 minutes more, or until most of liquid is absorbed and shrimp turns pink. Serves 5.
This is a great meat ball and sauce recipe for spaghetti or mostaccioli noodles.
Cream together sugar and shortening. Add molasses. Dissolve baking soda in hot coffee; add to creamed mixture. Gradually add flour and spices. Stir to combine. Stir in raisins. Drop by teaspoonfuls on greased cookie sheets. Bake for 8 to 10 minutes at 350°. Sprinkle with sugar when hot out of oven. Makes 4 to 6 dozen.
Cook squash until done; drain. Combine all ingredients in bowl. Spray casserole with nonstick spray and pour in mixture. Cover with grated cheese and bake at 350° until heated completely through and bubbly.
Preheat oven to 350°. Mix all ingredients. Spread into greased oblong 13 x 9 x 2-inch pan. Top with slices of white American cheese. Cut diagonally (which may be topped with thin slices of tomato). Sprinkle with paprika. Bake until slightly brown, about 30 minutes. Cut into 2-inch squares.
Cook rice in water. Add mushroom soup, cheese and oleo. Mix well with broccoli. Put in 9 x 13-inch pan and cover with almonds. Bake at 350° for 30 to 45 minutes.
Stir boiling water into gelatin in a large bowl at least 2 minutes or until dissolved. Stir in cold water and cinnamon. Pour 2 cups of gelatin into medium bowl. Refrigerate about 1 1/2 hours or until thickened. Reserve remaining gelatin at room temperature. Stir apples and cranberry sauce into thickened gelatin. Spoon into 6-cup mold. Refrigerate about 30 minutes or until set but not firm. Stir reserved gelatin gradually into cream cheese in small bowl with wire whisk until smooth. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold. Store leftover in fridge. Makes 12 (1/2-cup) servings.
Mix sugar, flour, soda, salt, cinnamon, allspice, nutmeg, oil, eggs and vanilla. Mixture will be thick. Add fruit and nuts. Spoon into oblong pan and pat down with fingertips. Bake at 300° for 1 hour.
Season chicken with salt and pepper. Cook chicken, asparagus and red pepper in olive oil in a large skillet over medium heat for 2 to 3 minutes. Add wine and tarragon. Simmer 1 1/2 minutes. Heat thoroughly. Serve over rice. Yields 4 servings.
Mix cake mix with 1 cup of oatmeal and 6 teaspoons margarine until crumbly. Reserve 1 cup of mixture for later. To remaining mix, add egg. Press into a greased pizza pan. Bake 12 minutes at 350°.
Beat eggs with next 5 ingredients. Stir in cheese. Save 6 asparagus spears for top. Chop the rest into 1-inch length. Lay on bottom of pie shell. Pour in liquid. Bake 20 minutes. Remove from oven and quickly arrange tomato and asparagus on top in pinwheel pattern. Bake another 20 to 30 minutes. Serves 8 to 10.
Soften gelatin in water 5 minutes. Beat egg yolks and add 1/2 cup sugar, pumpkin, salt, spices and milk. Cook over low heat stirring constantly until mixture begins to thicken. Add gelatin to hot pumpkin and stir until dissolved. Cool. When mixture begins to thicken, beat egg whites until almost stiff and beat in remaining sugar, one tablespoon at a time. Fold into pumpkin mixture and pour into two 9-inch baked pie shells and chill until firm. Cover with whipped cream and serve. Keeps well without the cream.
Cream egg yolks, sugar and butter. Put in other ingredients. Whip egg whites to snow and then blend carefully with batter. Bake 1 to 1 1/2 hours at 350° until toothpick comes out clean.
Melt chocolate with butter. Beat eggs and add rest of ingredients. Pour into unbaked pie shell. Bake at 325° for about 30 to 35 minutes. So easy! Our boys' favorite!
Remove stems from spinach. Clean in cold water with a little vinegar, then dry the leaves. Place dry spinach leaves and watercress in a salad bowl. Cut bacon in 1/2-inch squares and fry until crisp. Add sugar, wine vinegar and Lea & Perrins. Heat to a boil and stir in dressing over spinach leaves, leaving bacon in skillet. Squeeze lemon over leaves, then toss until wilted. Drain dressing off salad and place spinach on plate. Add cognac to bacon, ignite and spoon over spinach leaves at once.
Combine ingredients; form into cakes. Dip in flour or bread crumbs (I prefer bread crumbs). Fry in hot oil as you would crab cakes.
Beat eggs, sugar, oil, vanilla and yogurt together. Add all of the dry ingredients. Add zucchini and nuts. Mix well. Pour into 2 sprayed loaf pans. Bake at 350° for 50 minutes.
Break up noodles into small pieces. Brown in vegetable oil in a large frying pan. Add all other ingredients; mix well. Cook until water is absorbed on a low flame.
Saute onion slices in butter. Place 1/4 potatoes in bottom of greased 2-quart dish or casserole. Add 1/2 each onion slices, cheese, flour, salt and pepper. Repeat layers. Pour milk over. Cover and bake for 1 hour. Remove cover and bake 15 minutes longer. Serves 6.
Melt oleo in 9 x 13-inch pan. Spread oleo out evenly. Add ingredients as listed (in layers). Bake at 375° for about 30 minutes. Let cool in pan. Cut in squares.
Melt butter. Add sugar, cocoa and milk. Stir over medium heat. When it comes to a hard boil, cook and stir one minute. Remove from heat; add oats, peanut butter and vanilla. Spoon onto wax paper.
Brown ground beef or ground turkey and onion. Drain and season to taste. Spread in baking dish. Top with cabbage. Pour diluted tomato soup on top and cover. Bake at 350° for 1 hour. Makes 6 servings, 1/2 cup each.
Mix Cool Whip and Eagle Brand milk. Add lemon juice. Mix well. Pour in pie shell. Chill and serve.
Mix all ingredients and pour into round baking pan. Cook in oven at 400° until brown.
Cook onion and celery in butter. Add corn, water, salt, pepper, poultry seasoning and thyme. Bring to boil. Pour over bread stuffing and mix lightly. Add egg yolks and shape into 12 balls. Place in shallow pan and pour melted butter over all. Bake in preheated oven at 350° for about 15 minutes.
Spread chili in bottom of a Pyrex dish. Unwrap tamales and put on top of chili. Spread another layer of chili. Add desired amount of cheese on top. Heat either in microwave or in oven until hot and bubbly (add cheese last 5 to 10 minutes).
Cook slowly 2 to 3 hours. This is very good on spareribs or any meat.
Mix ingredients together. Pour into large (11 x 13-inch) buttered baking dish. Sprinkle with topping.
Fry onion in butter. Add other ingredients. Cut wieners into 1 inch pieces and cook in sauce for about 10 to 15 minutes.
Bring to a boil 3/4 cup peach syrup, 3/4 cup pineapple syrup and the pudding mix until mixture becomes clear like. Let mixture cool for approximately 1 hour. Add pineapple, peaches and cherries. Chill. Add sliced bananas just before serving.
Combine first 3 ingredients. Shape mixture into a 5-inch ball. Combine cracked peppercorns. Roll cheese ball in mixture until evenly coated. Wrap in heavy-duty plastic wrap. Chill until firm. Serve with assorted crackers. Yields one 5-inch cheese ball.
Mix together in a buttered casserole dish the canned tomatoes, 1 cup prepared stuffing, sugar, salt and black pepper. Top with 1 cup poultry stuffing mixed with butter. Bake at 375° for 45 minutes.
Heat oven to 350°. Lightly grease jelly roll pan. Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Place about 2 inches apart on pan. Bake for 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm. Makes about 7 dozen appetizers.
Saut onion and ground beef. Add rest of ingredients. Cover and cook 45 minutes. You may substitute soy burger or ground turkey for beef. Freezes well.
Boil rice in water until almost tender. Add salt and vegetables. Continue boiling until vegetables are tender. Add milk and cook until heated.
Mix all ingredients together and bake in 3 layers in 350° oven for 35 to 40 minutes or until done. Cool.
Stir together first 4 ingredients and add eggs and pineapple. Put batter in 13 x 9-inch pan. Sprinkle with brown sugar and nuts. Bake at 350° for 45 minutes.
Heat soup and add gelatine mix. Let cool. Mix together cream cheese, clam, mayonnaise, green onions, juice of lemon and Tabasco with mixer on low. Add soup mixture and mix again. Grease mold with mayonnaise and refrigerate overnight. Serve with cocktail break or crackers.
Mix together the flour, sugar, Crisco and salt. When crumbs are made, remove 1 cup for topping.
Put all ingredients in 3-quart greased casserole. Mix lightly. Bake at 350° for 1 1/2 hours.
Mix apples and sugar together; let set for 1 hour. Sift dry ingredients together. Beat eggs and add oil, vanilla and apple mixture. Add flour mixture and chopped nuts. Bake in a large greased Bundt pan for 1 hour at 350°. Best made at least 1 day in advance because flavor is much better the second day. Sprinkle cool cake with confectioners sugar, if desired.
Slice bread diagonally. Spread peanut butter on each slice of bread. Turn each slice with point down. Place a cherry half on the point for Rudolph's nose. Place raisins for eyes. Place pretzel sticks at the top of the triangle for antlers.
Mix tomato soup and milk together in saucepan. Add celery seed, Sweet 'N Low, salt and pepper. Bring to a boil. Add butter and serve.
Mix together and refrigerate cole slaw and onions. Mix together next 6 ingredients. Refrigerate for several hours. Toast almonds and sesame seed in 350° oven. Just before serving, crumble Top Ramen noodles; mix with almonds and sesame seed. Place over slaw. Pour dressing over and serve.
Combine first three ingredients in a small saucepan. Bring to a boil. Combine buttermilk and soda, stirring until soda dissolves. Combine flour, sugar and cocoa in a large bowl. Add hot mixture and stir well. Add buttermilk mixture and eggs. Mix well. Spoon into a greased jelly roll pan (15 x 10 x 1-inch). Bake at 400° for 15 minutes. Frost with Buttermilk Frosting while still warm. Sprinkle with nuts. Cool and cut into squares.
Brown the chicken breast in small amount of oil in large skillet. While chicken is browning peel potatoes, cut in half lengthwise and place flat side down in 9 x 13 inch baking dish. Lay browned chicken breasts on top of potatoes.
Spread almonds in separate shallow pans. Place in a slow oven (300°) until nuts are delicate brown. Watch carefully. Melt butter over low heat in a 2-quart heavy saucepan. Add sugar, corn syrup and water. Cook, stirring occasionally, to hard crack stage (300°). Quickly stir in warmed, toasted coarsely chopped almonds. Spread in an ungreased 9 x 13-inch pan. Cool thoroughly. Spread with melted chocolate chips and top with fine chopped nuts. Break in pieces.
Cream butter and sugar; add eggs, one at a time. Mix in pumpkin and water. Combine dry ingredients and stir in. Add nuts. Pour into two greased and floured bread pans. Bake at 350° for 1 hour.
Soften yeast in small amount of buttermilk heated to lukewarm. Add remaining buttermilk and oil. Beat in 3 cups flour; add sugar mixed with salt, soda and baking powder. Add remaining flour; turn onto floured surface and knead lightly. Grease dough and put into refrigerator until ready to use. About 2 hours before baking, form into balls and let rise about 1 1/2 hours. Bake in 400° oven about 20 minutes. Makes 2 dozen rolls.
Place ham slice in 2-quart glass baking dish. Arrange sweet potatoes around ham slice. Combine remaining ingredients and pour over ham and sweet potatoes. Cover with plastic wrap. Microwave on roast for 12 to 14 minutes or until heated through. Let stand, covered, 5 minutes before serving.
Cook squash and onion together until tender. Mash cooked squash; add other ingredients. Mix well. Pour into greased baking dish. Top with grated cheese. (I use 1/2 c. mild cheddar cheese and 1/2 c. Velveeta cheese.) Bake at 375° for 30 to 40 minutes, or until bubbly and brown.
Brown beef in shortening. Add onion and celery. Cook 5 minutes. Add tomatoes, salt and pepper. Place half in bottom of casserole. Cover with half of cabbage; repeat layers. Bake at 375° for 45 minutes.
Mix white cake mix, water, 1/2 package strawberries, oil, eggs and Jell-O. Bake at 350° for 35 minutes.
Cook cabbage. To make sauce, melt butter. Add flour and milk. Cook. Layer cabbage, crackers, cheese and sauce. Sprinkle with 1 teaspoon salt and pepper; end with crackers on top.
Saute meat; season and add sauce. Drain. Add beans. Put meat in shallow pan, then put sour cream on top. Add grated cheese. Bake at 350° for 15 to 20 minutes.
Soften	cream cheese;	add remaining ingredients. Mix well. Pour into	crust.	Refrigerate at least 1 hour before serving. Serve plain or with your favorite fruit topping.
Mix together the first 5 ingredients. Sift together the flour, baking powder and salt. Cut in the shortening. Add the milk. Pare and core the apples; cut in eighths. Roll dough until about 1/4-inch thick. Cut in 5-inch squares. Put 4 pieces apple in each square. Cover with sugar; generously sprinkle with cinnamon and nutmeg. Dot with butter. Place in greased baking pan. After pinching corners together, pour over syrup. Bake at 375° for 30 to 40 minutes.
Mix ingredients all together. Pour in Bundt pan. Bake at 350° for 1 hour.