HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine Marshmallow Creme, peanut butter, vanilla and salt. Mix well with electric mixer or wire whisk. Gradually add sugar. Chill 15 minutes. Shape into balls with hands lightly dusted with powdered sugar. Coat with chocolate. Place on waxed paper-lined cookie sheet. Chill. Makes 2 dozen.
Melt butter in water in saucepan. Remove from heat. Stir in stuffing. Add remaining ingredients (except bacon). Chill 1 hour. Roll or shape into balls. Wrap bacon pieces around dressing balls. Place on aluminum foil lined shallow baking pan with bacon touching foil. Bake at 375° for 35 minutes, turning once. Yields 4 dozen.
Preheat oven to 325°. Grease and flour a 10-inch tube pan or 12 cup Bundt pan. Beat butter and cream cheese until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla; sift together flour and salt; blend into creamed mixture. Spoon batter into prepared pan. Bake 1 hour 10 minutes or until toothpick inserted comes out clean. Cool in pan 5 minutes; turn out onto wire rack and cool completely.
Cook noodles; drain. Combine egg, Ricotta and Parmesan. Spread mixture on each noodle. Roll each up. Spread sauce on bottom of 9 x 13-inch baking pan. Arrange rolls, seam side down. Pour remaining sauce over all. Sprinkle Mozzarella over top. Cover. Bake at 350° for 40 to 45 minutes.
Mash the hamburger and the chopped onion in the water in pan until fine. Keep stirring until mixture boils; add tomato juice, ketchup, salt and sugar. Add chili powder and red pepper to suit your taste. Boil mixture until thick. Stir to prevent sticking.
Mix together. Store in airtight container. Use as desired. Especially good on meats and salads.
Melt butter. Saute onion and garlic for 3 minutes. Add spinach. Cook 3 to 5 minutes, stirring frequently. Remove from heat. Stir in artichokes, softened cream cheese, mayonnaise, cheeses and hot pepper sauce. Place in ungreased 1 1/2 qt casserole dish. Bake at 350 degrees for 40 minutes. Top with pecans. Bake 10 minutes more. Meanwhile, split 6 pitas horizontally. Cut each half into 6 wedges. Arrange in single layer on ungreased cookie sheet. Bake at 350 for 6 - 10 minutes. Serve warm with dip. Makes 4 c dip, 72 pita dippers.
Spread crescent rolls on baking sheet. Bake according to package directions. While crust is baking, cream Miracle Whip, dry Ranch dressing and softened cream cheese in a bowl. Spread creamed cheese mixture on warm crust. Press vegetable and cheese mixture firmly onto cream cheese mixture. Refrigerate overnight.
Beat egg whites stiff. Mix together flour, sugar, Crisco oil, cinnamon, egg yolks, pineapple, juice and nuts. Fold in egg whites. Grease tube pan and flour. Place in cold oven and bake for 1 hour and 20 minutes. After cake is cool, pour on running icing.
Beat butter, sugar and rest of ingredients and bake at 300° to 325° for 15 minutes on lightly greased pan.
Bring to a rolling boil the first 4 ingredients. Continue to boil for 1 minute. Remove from heat. Add last 4 ingredients and mix with a wooden spoon. Quickly drop on wax paper by spoonfuls. Cool. Remove from wax paper by lifting edge of paper from counter.
Mix all ingredients together. Wrap in foil in buns. Bake at 300° for 15 minutes.
Refrigerate overnight or 4 to 5 hours. Bake at 400° for 45 minutes.
Pare potatoes. In saucepan, heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Cover; cook 30 to 35 minutes or until tender. Drain; set aside.
Mix and microwave sugar and syrup 4 minutes. Add peanuts and microwave 3 minutes. Add vanilla, butter; mix and microwave 1 minute. Mix in baking soda.
In medium saucepan (sprayed with cooking spray), combine apricot preserves and mustard. Stir and cook over low heat 5 minutes. Add sausage and simmer 15 minutes, stirring occasionally. Serve hot from chafing dish or electric skillet. Spear with picks. Makes 10 to 12 servings.
Stir all ingredients over medium heat until hot and red hots melt. Serve hot or cold.
Combine drained shrimp, cream cheese, lemon juice, dry mustard, garlic powder, onion powder and Worcestershire sauce in a small bowl of electric mixer. Blend. (Mixer will cut up shrimp.) Add reserved shrimp juice until desired consistency is obtained. Refrigerate. Serve with crackers or chips.
Mix all ingredients and pour into graham cracker pie shell(s). Chill. Makes 2 or 3 pies.
Combine cabbage and carrots in a large bowl. Mix milk and slaw dressing. Pour over the cabbage and carrots; mix well. Refrigerate.
Mix corn bread mix. Drain corn and add to mixture. Set aside. Brown ground beef and add salt and pepper to taste. Pour 1/2 of corn bread mixture in casserole dish on top of mixture; add hamburger meat, cheese and peppers. Pour remaining corn bread mixture on top. Bake at 375° for 30 to 40 minutes.
Mix ingredients well. Sprinkle with paprika. Serve in a salad bowl, on a platter, or individually.
Combine as listed. Pour into greased and floured cookie sheet (jelly roll pan). Bake at 350° for 20 to 25 minutes. Frost with Cream Cheese Frosting.
Combine chicken and milk in large bowl. Refrigerate 1 hour. Combine milk, crumbs, cheese, sesame seed, salt and pepper. Dip chicken in egg and coat with bread crumb mixture. Place, skin side up, in baking pan and drizzle with olive oil. Bake 1 hour at 350° or until chicken is done.
Bring to boil, cook 20 minutes over low heat; stir often. Beat 1 egg yolk with 2 tablespoons milk, very slowly add to hot rice, stirring rapidly. Remove from heat. Serve warm or cold. Sprinkle with cinnamon.
Combine sugar and flour. Stir in pineapple juice and beaten eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool to room temperature. Bring water, salt and oil to a boil. Add macaroni. Cook until done, 10 to 12 minutes. Drain and rinse with water and drain. Cool to room temperature. Combine macaroni and egg mixture. Add oranges, pineapple, coconut, marshmallows and Cool Whip. Refrigerate until chilled in an airtight container. May also add cherries.
Boil 2 sticks margarine, sugar, egg and 1/2 cup milk for 1 minute. Take off heat and add pecans, coconut and crushed graham crackers.
Stir first 3 ingredients together until dissolved. Add whipped cream. Put in a 9 x 13-inch pan and chill.
Beat the first 5 ingredients with 4 cups flour. Stir in remaining flour. Cover and refrigerate overnight. Shape and let rise about 2 hours. Bake at 400° for 15 to 20 minutes.
Spread broccoli on the bottom of a 9 x 13-inch baking dish. Top with chicken breasts. Sprinkle with salad dressing. Bake uncovered at 350° for 30 to 40 minutes. Serves 4 to 6.
Cream oleo and sugar well. Add eggs and vanilla; blend. Stir in bananas, nuts and cherries. Sift dry ingredients. Add to creamed mixture. Batter will be thick. Heavily butter small tube pan and flour. Bake at 350° for 45 minutes. Cool for a few minutes in pan, then put on rack. Freezes well. Can double or triple recipe. Can bake in coffee cans or vegetable cans for gift giving.
Bring all ingredients, except cucumbers and onions, to boil. Then add cucumbers and onions; bring to boil again. Or, pour boiling solution over cold cucumbers and onions.
Bring pineapple to boil. Stir in dry jello. Stir well. Chill until partly set. Stir in buttermilk. Refrigerate until set. Fold in Cool Whip and pecans.
In large bowl, combine potatoes, onions and salad dressing. Sprinkle with paprika. Garnish with chives.
Mix and roll by teaspoon. Press with thumb, making a print and fill with favorite jelly, Hershey's Kisses, M & M's, etc. Bake at 350° for 10 minutes.
Combine sugar and eggs. Add Karo syrup, melted butter, salt and vanilla. Put	pecans in an unbaked pie shell. Pour pie mixture over pecans. Bake at 325° for 30 to 45 minutes. You can divide this mixture into 2 shallow pie crusts or use 1 deep dish pie crust.
Drain hearts; reserve liquid. Combine all ingredients including liquid. Mixture may appear wet. Refrigerate until firm, overnight or for several hours. Shape into balls. Roll in Parmesan cheese. Refrigerate until ready to serve.
Mix mayonnaise, vinegar and sugar together. Cook macaroni and add remaining ingredients. Mix with mayonnaise mixture and refrigerate.
Combine soup, sour cream, milk, chicken and half of cheese. Spread 3/4 of the mixture in a 2-quart baking dish. Sprinkle hash browns over the top and press down lightly. Spread with the remaining mix. Sprinkle with onions, potato chips and remaining cheese. Bake, uncovered, at 350° for 1 hour or until bubbly. Let cool before serving.
Cut meat in thin strips (trim off fat). Brown meat and mushrooms in butter. Add onion. Combine soup, sauce and seasonings. Add to meat mixture. Cover and simmer for 1 hour. Just before serving, stir in sour cream. (Cool first.) Serve with noodles (2 packages).
Dredge chicken breasts in seasoning. Grill or pan-fry until done. Slice into thin strips. Mix salad ingredients and top with warm chicken. Top with dressing. Try poppy seed and serve.
Brown meat and drain off grease. Add onions and brown. Add in flour, salt, pepper and garlic salt and heat. Add in mushrooms and heat. Add soup and heat for 5 minutes. Add sour cream; heat and serve over noodles.
Take first 3 ingredients and mix until clings together. Press into 13 x 9-inch pan. Bake 20 to 25 minutes at 350°. Beat eggs, sugar and lemon juice; add rest of ingredients. Pour over baked crust. Bake 20 to 25 minutes at 350°. Sprinkle with powdered sugar while still hot. Cut for serving after cooled.
Preheat oven to 350°. Grease baking sheets. Stir together flour, baking soda and salt. Cream together butter, sugar, eggs and vanilla; beat until light and fluffy. Add dry ingredients gradually and 1 1/2 cups of candies (save the rest to decorate tops of cookies). Drop batter by rounded teaspoonfuls onto baking sheet. Place a few M&M's on top of cookies. Bake until golden brown, about 10 minutes.
Combine all ingredients in a large salad bowl. Toss gently. Serve immediately.
Boil water and vinegar. Take off heat. Mix together egg, mustard, milk, sugar, salt and flour. Pour into water and vinegar mixture, stirring constantly, over medium heat until thick. Remove from heat and add butter; when cool, add mayonnaise. Pour over macaroni or potatoes. Will keep up to 2 weeks in refrigerator.
Gradually mix confectioners sugar into cream cheese. Melt chocolate bits in a double boiler or microwave. Stir the melted chocolate into the cream cheese mixture and add vanilla extract. Roll into small balls and coat half the truffles in cocoa and the other half in chocolate sprinkles. Chill before serving.
Serve with carrots, celery, cauliflower, broccoli and radishes. Best if made one day ahead.
Cook over low heat until it has the consistency of mashed potatoes. Pour out on waxed paper and knead for a short while. Keep in plastic bag, taking out only as much as is needed. Food coloring can be added for color.
Heat oven to 350°. Grease and flour two 9 or 8-inch round cake pans. In large bowl, combine all cake ingredients except crushed cookies at low speed until moistened. Beat 2 minutes at highest speed. Gently stir in 1 cup coarsely crushed cookies. Pour batter into prepared pans. Bake at 350° for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pans. Cool completely.
Boil 4 ounces shell macaroni; brown sausage and drain. Add Ragu. Starting with macaroni, layer in baking dish. Pour in meat mixture, pepperoni, mushrooms and top with cheese. Cover with foil. Bake at 350° for 30 minutes. Let stand for 20 minutes before cutting.
Spread a layer of Cool Whip in bottom of dish. Dip cookies, one at a time, in milk; layer over Cool Whip. Alternate cookies and Cool Whip, ending with a layer of Cool Whip. Refrigerate. Best when served after 6 to 8 hours.
Heat oven to 350°. Mix all ingredients except ketchup. Spread mixture in a loaf pan, or shape into loaf in a rectangular pan. Spoon ketchup over top. Bake 1 to 1 1/2 hours or until done.
Chop dried beef. Wrap chicken and dried beef with bacon. Sprinkle with salt and pepper. Mix soup and sour cream. Pour over wrapped chicken. Bake 1 1/2 hours at 350°.
Line pan with saltine crackers. Melt butter and sugar. Boil 2 minutes. Pour over crackers. Bake at 400° for 7 to 9 minutes. Pour chocolate chips and peanut butter chips on top. When melted, swirl.
Mix all ingredients, except milk and marshmallows, in a large pan. Heat Pet milk in double boiler. Drop marshmallows in a few at a time. When all marshmallows are melted, pour hot creamy mixture over dry ingredients and mix thoroughly. Pack mixture into tube or Bundt pan lined with waxed paper. Cover with waxed paper. Use hand to press down smoothly and thoroughly. Store in refrigerator overnight. Turn out onto favorite cake plate. Decorate with halves of pecans and candied cherries. Keep in refrigerator. Additional fruit and nuts may be used, if desired.
Mix first 3 ingredients and press into a 9 x 13-inch glass pan. Bake for 10 minutes at 325°.
Sift flour, soda and salt together. Add buttermilk and shortening. Make a soft dough. Cook in hot oven.
Heat the margarine in a skillet and lightly saute peppers, onions and mushrooms. Grease a 2-quart casserole. Put a layer of half the bread cubes in the bottom, then a layer of tomatoes and a layer of sauteed mixture. Sprinkle tomatoes with sugar, salt, paprika and dot with margarine. Repeat layer. Top with bread cubes and sprinkle with cheese. Bake in a 400° oven for 30 minutes or until well browned. Serves 6 to 8.
Cook sweet potatoes. Mix milk, butter, vanilla and eggs with mixer. Spread in 8 x 8-inch square pan. Mix by hand brown sugar, flour, oleo and chopped pecans (topping). Sprinkle topping over sweet potato mixture. Bake at 350° for 30 minutes.
Heat oven to 375°. Mix all ingredients, breaking up potatoes with spoon, if necessary. Spoon into a 2-quart casserole. Bake 45 minutes or until golden brown. Makes 6 servings.
In a 4-cup glass measure, blend butter, brown sugar, milk and corn syrup. Cook 3 to 4 minutes, stirring every minute. Add vanilla extract and salt; stir to blend. Serve warm or cold. Makes 1 1/2 cups.
Peel and slice each potato fairly thin. Layer pieces in well buttered baking dish, 3 or 4 layers. Between each layer, sprinkle liberally with garlic salt and dot with lots of margarine. Cover with foil and bake at 350° approximately 1 hour or until potatoes are tender. Grated cheese can be added to the potatoes about 5 minutes before end of cooking time if desired.
Spread half of the vanilla wafers in a 9 x 9-inch cake pan. Cream the butter. Add sugar and eggs; beat until smooth. Spread on top of wafer crumbs. Add strawberries; sprinkle nuts on top. Add remaining wafers. Spread with whipped cream. Chill until firm. Serves 8. Quite a tasty treat!
Combine Oreos with 1/4 cup melted butter and press in 9 x 13-inch pan; freeze 15 minutes. Set ice cream at room temperature for 15 minutes. Slice ice cream into 6 pieces and place on crust. Freeze for 30 minutes. In a saucepan, melt chocolate bar, evaporated milk, 1/2 cup butter, sugar and salt. Boil for 4 minutes, stirring occasionally. Add vanilla and cool. Pour chocolate mixture over ice cream; top with nuts. Freeze 30 minutes. Spread Cool Whip on top; garnish with nuts and freeze.
Spread rice evenly in bottom of well-greased 13 x 9 x 2-inch baking pan. Sprinkle with 1/4 of onion soup mix. Place chicken on rice. Sprinkle with remaining onion soup mix and pepper. Combine soups and water. Blend well and pour over chicken. Dot with butter. Cover with aluminum foil and bake at 325° for 2 hours. Serves 8 to 10.
Heat pineapple and add jello. Stir until dissolved. Let cool and add buttermilk. Beat until well mixed and fold in whipped topping and nuts. Mix well and pour into mold or 13 x 9 x 2-inch pan. Refrigerate.
Wash and slice mushrooms. Cook in oil or margarine (use your judgment about how much) until tender, not too brown or overcooked.
Preheat oven to 350 degrees. Prepare brownie mix as directed. Spread into well greased 9x13 inch baking pan. In small mixing bowl, beat cheese, margarine, cornstarch till fluffy. Gradually beat in Eagle Brand milk, egg and vanilla till smooth. Pour evenly over brownie batter. Bake 45 minutes or until top is lightly browned. Cool. Spread with frosting if desired. Cut into squares. Makes 36 to 40 brownies.
Mix sugar, eggs and butter together; then add flour, baking powder and nuts. Add vanilla. Bake at 350° until light brown.
Dice 2 slices buttered bread and set to one side. Cut 6 slices into cubes and spread in a buttered casserole dish. Spread chicken over bread cubes. Mix	onion,	celery	and mayonnaise together and spread on chicken. Mix eggs, milk and soup; pour over chicken. Top with buttered bread cubes. Let stand 1	hour. Bake 1 hour at 325°. Sprinkle with grated cheese and bake 10	more minutes.	Let stand a few minutes before serving.
Preheat oven to 450°. In mixing bowl, combine flour, Parmesan cheese, parsley, baking powder and salt. Using a pastry blender or 2 knives, cut butter into flour mixture until it resembles fine crumbs. Stir in remaining ingredients. Drop by tablespoons onto well-greased baking sheets. Bake 10 to 12 minutes. These are like the biscuits at Red Lobster!
Melt oleo in microwave at 100% power for 30 to 40 seconds and combine with pretzels. Place in a 9 x 13-inch pan and microwave, uncovered, at 70% to 80% power for 2 to 4 minutes. Set aside and let cool. Mix cream cheese, topping and powdered sugar and spread over crust. Place in refrigerator to partially set. In an 8-cup container, heat 2 cups of water and add gelatin. Heat an additional minute or two at 100% power until gelatin is completely dissolved. Add strawberries and pineapple and refrigerate until partially set. Pour on top of other two layers and refrigerate until very firm.
Melt oleo, add flour, broth, sweet milk, eggs (cut up). Cook (until pretty thick). Line bottom of casserole dish with cut up chicken. Pour over the first mixture. Split biscuits. Put on top. Cook in oven until biscuits are brown at 350°.
Saute chuck and onion well. Mix well with the other ingredients and put in a casserole dish. Cover with Fritos and Longhorn cheese. Bake at 350° for 45 minutes (double for a large casserole).
Place chicken pieces in baking dish. Dot with your choice of margarine. Sprinkle Parmesan cheese over chicken. Sprinkle oregano over chicken. Bake for 1 hour at 350°.
In a bowl, blend ground beef, egg, salt, pepper, bread crumbs and water; mixture will be quite moist. Cut a strip of waxed paper, 20 inches long. Moisten top side. Form a 4-inch wide strip of meat mixture the length of waxed paper. Cut cream cheese into 8 sticks. Place sticks along the length of the ground beef. Pick up waxed paper to help lift the meat over the filling. Form a lengthwise roll; cut into 8 pieces crosswise. Dust each piece with flour on all sides.
Preheat oven to 425°. Rub butter over pie shell. Fry bacon crisp, then crumble. Combine eggs, cream, Tabasco, salt, nutmeg, sugar, cayenne and pepper with hand beater. Beat enough to stir thoroughly. Sprinkle bacon and grated cheese with pie shell. Pour in cream mixture. Bake at 425° for 15 minutes and reduce heat to 300° and bake 40 minutes, until knife inserted in center comes out clean. Let stand about 15 minutes before cutting. Serve with garlic bread and salad.
Melt margarine, just until it is completely melted. Remove from heat; add sugar and egg and beat well. Add vanilla and beat well. Add flour and dry ingredients. Then add chocolate chips. Mix until distributed throughout batter. Pour in greased 8-inch square pan and bake at 350° for 20 minutes. Cover with foil for 1/2 hour. This keeps brownies moist. Cut and store in airtight container.
Brown beef; drain. Layer seasoned vegetables in casserole dish. Cover with meat and beans. Bake at 350° for 1 hour.
Break or cut cauliflower and broccoli into small pieces (about nickel-size). Mix in rest of ingredients. Chill for 2 hours before serving.
*A 16-ounce can of cut green string beans can be used, but, of course, fresh green beans give a better flavor.
Cook potatoes for 20 minutes, until tender. Drain and mash. Butter a 2-quart casserole and set aside. In a large bowl, beat cheese and eggs with electric mixer at high speed until almost smooth. Add sour cream, scallions, butter, salt and pepper. Beat at low speed until combined. Stir in the mashed potatoes and put mixture in prepared casserole. Bake in a preheated 325° oven for 50 to 60 minutes, until lightly browned.
Cream sugars and butter; add eggs and oil. Blend well. Sift flour, cream of tartar and soda and add gradually to 1st mixture. Drop by teaspoon ball onto cookie sheet. Bake at 350° for 15 minutes. Really good.
Boil chicken. Then cube in small pieces. Cook spaghetti in chicken broth. Saute onions and bell peppers in oleo. Mix all ingredients together and bake in buttered casserole dish for 30 minutes at 350°.
Beat 4 eggs until thick and add to ingredients. Pour into greased pan. Sprinkle with grated cheese. Bake 1/2 hour at 350°.
Preheat oven to 375°. Place 5 tortillas on greased baking sheets. Sprinkle each with 1/4 c. cheese. Place remaining tortillas on top of cheese. Cook chicken in 1 Tbsp. oil until no longer pink. Add 2 Tbsp. taco seasoning and 1 Tbsp. water. Mix well, remove from heat. Combine refried beans, rest of seasoning mix and 1 Tbsp. water in a small bowl. Spread about 1/4 c. bean mixture on each tortilla, layer with a drizzle of taco sauce, chicken mixture, remaining cheese, and toppings. Bake 5-8 minutes or until cheese is melted.
Mix and put in casserole dish. Bake at 350° for 1 hour.
Trim crusts from bread; cut 12 "doughnuts" and holes from slices. Use bread scraps to line bottom of 13 x 9-inch greased casserole. Put cheese over bread. Add layer of broccoli, then layer of ham. Put "doughnuts" and holes on top. Combine eggs, milk, mustard, onion and salt and pour over casserole. Refrigerate at least 6 hours or overnight. Bake, uncovered, in a slow oven at 325° for 55 minutes. If desired, sprinkle with shredded cheese 5 minutes before baking time ends.
Preheat oven to 350°. In medium saucepan cook carrots in boiling water to cover just until tender-crisp. Place hot carrots under cold running water until cool enough to handle; drain.
Soften butter and cream cheese. Pour in corn and peppers (drain corn). Mix together. Bake at 350° for 20 to 30 minutes, until bubbling.
Sift together dry ingredients. Mix to a soft dough with eggs, milk and melted shortening. Cut out. Deep fry; drain and sprinkle with white sugar or put in bag with powdered sugar and shake gently.
In saucepan, cook onion in butter until tender. Blend in soup, water and cheese. Cook over low heat until cheese melts; stir occasionally. Add tuna, pimento, parsley and spaghetti. Heat; stir occasionally. Makes about 3 1/2 cups.
Brown beef with onion in large skillet, stirring to crumble. Drain. Add pizza sauce. Simmer for 10 minutes. Spoon into greased 13 x 9-inch baking pan. Top with Mozzarella cheese. Place in a 400° oven to keep hot. Prepare batter; beat with mixer, eggs, milk and oil. Add salt and flour. Beat until smooth. Pour over pizza filling; cover filling completely. Sprinkle with Parmesan cheese. Bake at 400° for 30 minutes until puffed and golden brown.
Mix together the first 3 ingredients. Set aside. Fry apples in 2 tablespoons of butter until soft. Place sweet potatoes, then apple slices in a casserole dish. Pour 1/2 of maple syrup mixture over them. Bake at 375° for 1/2 hour. Remove from oven and baste with remaining syrup. Return to oven and bake an additional 20 minutes. Keep a check on them so they do not overcook.
Combine brown sugar, butter and 1 teaspoon (or to taste) cinnamon in a 13 x 9-inch baking dish. Add apples. Toss to coat well. Spread apple mixture evenly over bottom of baking dish. Arrange slices of bread on top. Mix eggs, milk, vanilla and remaining 2 teaspoons (or to taste) cinnamon until well blended. Pour mixture over bread, soaking bread completely. Cover and refrigerate 4 to 24 hours.
Combine all ingredients except walnuts; beat at medium speed for two minutes. Stir in nuts. Pour into greased and floured tube pan and bake at 325° for one hour. Set on rack to cool. Invert on serving plate. Brush top and sides of cake with glaze.