lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Chip Cake
Ingredients:
- 15 1/4 instant chocolate pudding mix
- 4 sour cream
- 1 canola oil
- 1/2 warm water
- 1/2 eggs
- 4
- 1 1/2
Instructions:
1. pre heat oven to 350 degrees.
2. mix all ingredients and pour into greased pan.
3. bake 50-60 minutes (may be longer).
4. cool and sprinkle with powdered sugar.
Title: Grands-Peres Au Sirop D'erable
Ingredients:
- 1 1/2 flour
- 3 1/2 baking powder
- 1 salt
- 2 butter
- 1 milk
- 2 maple syrup
- 1 water
Instructions:
1. Mix all dry ingredients in a bowl. Slowly add milk into the mixture.
2. Boil maple syrup and water in a pot.
3. Put the dough into the boiling syrup, one tablespoon at a time (give the dough balls/"grands-peres" time to coagulate before adding more dough into the syrup).
4. Cover and let it cook at reduced heat for 10-15 minutes.
5. Serve on a plate with ice cream, if desired.
Title: Candy Surprise Peanut Butter Cookies (Cookie Mix)
Ingredients:
- 1 egg
- 1/3
- 1
- 24
- 16
Instructions:
1. Heat oven to 350°F
2. In medium bowl, stir cookie mix, oil and egg until soft dough forms.
3. Shape dough into 24 balls.
4. For each cookie, wrap 1 dough ball around candy bar.
5. Place 2 inches apart on ungreased cookie sheet.
6. Bake 12 to 15 minutes or until light golden brown.
7. Cool 3 minutes; remove from cookie sheet to cooling rack.
8. If frosting cookies, cool completely.
9. Spread frosting on cooled cookies; sprinkle with candy sprinkles.
10. Store completely cooled cookies in airtight container.
Title: Heavenly Chocolate Trifle
Ingredients:
- 1 chocolate pudding
- 1 Cool Whip
- 2 amaretto liqueur
- 6 milk
- 2/3
- 3 1/3
Instructions:
1. Bake cake according to directions in 9x13 pan.
2. Let cake cool completely.
3. When cake is cooled, cut in half.
4. Mix both puddings,milk and amaretto in bowl or shake vigorously in large airtight container til smooth.
5. Put cake half in bottom of punchbowl (I kinda break it in half so it goes up the sides a little bit).
6. Pour half of the pudding mixture all over the top of cake and drizzle down sides.
7. Spread 1 container of cool whip all over the cake and pudding mixture, spread all the way touching the sides of the punchbowl.
8. Sprinkle half of the Heath bars over the Cool Whip and repeat the layering process 1 more time, cake,pudding,cool whip, heathbars.
Title: Scotch Shortbread
Ingredients:
- 1 unsalted butter
- 1/4 powdered sugar
- 1/4 granulated sugar
- 2 vanilla extract
- 1 1/2 all-purpose flour
- 1/4 salt
Instructions:
1. Preheat the oven to 300 degrees; have ready an ungreased 9-inch square baking pan.
2. In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow.
3. Add the powdered sugar and ¼ cup granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb.
4. Beat in the vanilla.
5. Sift the flour and salt together onto a sheet of waxed paper.
6. Gradually add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended.
7. Using floured fingertips, press the dough evenly into the pan.
8. Sprinkle evenly with 1 tablespoon sugar.
9. Bake the shortbread until the edges are golden, about 1 hour.
10. Remove the pan from the oven and immediately use a thin sharp knife to cut the shortbread into strips 3 inches by 1 inch.
11. Use a toothpick or the tines of a fork to decorate the shortbread with a pattern of dots.
12. Let the strips cool in the pan on a wire rack for 30 minutes before transferring them to the rack to cool completely.
Title: Apricot Jam Cookies
Ingredients:
- 1/2 granulated sugar
- 1/4 butter
- 1 1/4 all-purpose flour
- 1 egg
- 1
Instructions:
1. Preheat oven to 350°F.
2. Mix all of the ingredients (except for the egg) together. One mixed, add the egg, blending completely.
3. Roll out the dough to 1/4 inch on a lightly floured surface, then cut out cookies with a round cutter. Make a hole in the middle of half of the cookies.
4. Bake for 10 - 12 minutes or until a light golden colour. Do not overcook.
5. Once cookies are cool, spread the jam on the cookie without the hole. Top gently with the cookie with the hole to form a sandwich.
Title: Chewy Cranberry Gingers
Ingredients:
- 2 1/3 flour
- 2 baking soda
- 1/2 salt
- 1 cinnamon
- 1/2 ginger
- 1 sugar
- 3/4 shortening
- 1 egg
- 1/4 molasses
- 1/2 whole berry cranberry sauce
Instructions:
1. Combine everything except cranberry sauce. Blend well.
2. Stir in cranberries, mixing thoroughly.
3. Chill dough at least one hour.
4. Shape into balls. Coat with additional sugar. Put on ungreased cookie sheets.
5. Bake at 375 for 12-15 min; watch them because time will depend on the size. Recipe calls for a "rounded teaspoon". I usually make my cookies bigger than that.
6. When done, remove from cookie sheet immediately.
Title: Buttery Pumpkin Cake
Ingredients:
- 1 egg
- 1 butter
- 8 cream cheese
- 1 pumpkin
- 1 eggs
- 3 vanilla
- 1 butter
- 8 confectioners' sugar
- 1 cinnamon
- 1 nutmeg
- 1
Instructions:
1. Combine the cake mix, 1 egg and 8 tablespoons butter in a bowl. Mix well with an electric mixer.
2. Pat the mixture into the bottom of a lightly greased 9- by 13-inch baking pan.
3. Beat the cream cheese and pumpkin in a large bowl until smooth.
4. Add the 3 eggs, vanilla and 8 tablespoons butter, and mix well.
5. Stir in the confectioner's sugar, cinnamon and nutmeg.
6. Spread the pumpkin mixture over the cake layer.
7. Bake at 350 degrees for 40 to 50 minutes. Do not over bake, as the center should be gooey.
Title: Crunchy Caramelized Banana Strips (the E-Z Way!)
Ingredients:
- 2 bananas
- 3/4 white sugar
Instructions:
1. You will need either a hand held propane torch or a chef's torch.
2. Cut off ends of unpeeled bananas and then cut these into two pieces each lengthwise.
3. Cut each of these banana strips into two shorter pieces.
4. Evenly distribute sugar on a flat small plate.
5. Press each banana strip (peel side up) into sugar to coat.
6. Remove peels and place sugar side up on a cooling rack over a piece of aluminum foil.
7. Using torch on low to medium size flame, pass flame back and forth over each banana piece until sugar starts to bubble and liquify into a dark caramel color (making sure to keep the torch moving at all times).
8. Caramelize each banana piece one at a time.
9. Let banana pieces cool for 10-15 seconds until coating becomes hardened.
10. Time to eat!
Title: Dora Beaver’s Pecan Chocolate Potato Cake
Ingredients:
- 2 flour
- 1/2 baking powder
- 2 salt
- 1/2 cinnamon
- 1/2 butter
- 1 sugar
- 2 eggs
- 4 mashed potatoes
- 1 vanilla
- 1 milk
- 1/3 pecans
- 1
Instructions:
1. Sift together the first 5 ingedients. Do not sift the Crisco. It will cause a heck of a mess. Set this aside.
2. Cream the shortening and sugar until light and fluffy. For best get one of the kids. It will keep him or her busy, give them exercise, make them feel like a cook and teach you to keep your eye on both what you are doing and the kid. If you don’t, he or she will eat the whole darn thing. I know.
3. Add the eggs and beat until fluffy. Once upon a time that was a danger zone for child gobbling the recipe up too. Alas no more.
4. Add those left over mashed potatoes and the vanilla. Mix well. Alternate the flour mix and the milk then after mix in the nuts.
5. Pour in a 13 inch by 9 inch by 2 inch sheet pan. Bake at 350F for 40 to 45 minutes. Cool in pan and after cooling cut into bars. Top with whipped cream and serve with ice cream if desired.
Title: Light-And-Flaky Pie Pastry
Ingredients:
- 2 1/2 flour
- 1 1/2 salt
- 2/3 cold water
- 6
Instructions:
1. Mix flour and salt in large mixing bowl. Pour oil and water into measuring cup - do not stir. Add liquids all at once to flour mixture. Stir with a fork until just moistened. Divide dough into 2 balls.
2. Roll each ball between 2 sheets of wax paper, forming a circle approximately 12 inches/30cm in diameter. Note: Dampen work area by wiping with a wet dish cloth to prevent wax paper from slipping. Remove top sheet of wax paper; place hand under bottom sheet of paper and invert pastry into a pie plate, paper side up. Carefully remove paper while gently fitting pastry into plate (take care not to stretch pastry, as this will cause shrinkage). Trim pastry 1/2 inch/1cm beyond edge of pie plate; fold extra pastry under (even with edge of pie plate). Flute edge using tines of fork or by creating a scallop pattern using fingers.
3. Bake as directed in pie recipe. If recipe calls for a baked pie crust, generously prick bottom and sides of pastry with a fork. Bake at 400°F/200°C for 10 to 12 minutes, or until golden brown. Cool on wire rack before filling.
Title: Pavlova in a Glass
Ingredients:
- 5 powdered sugar
- 1/2 vinegar
- 1 salt
- 1/2
Instructions:
1. Mix with a electric mixer the egg whites for 3 minutes. Gradually add spoon by spoon the sugar, the vinegar and the salt. Keep on stirring until its firm.
2. Put baking paper in a casserole dish or Pyrex.
3. Preheat oven at 150°C or 300°F.
4. Arrange the meringue in the Pyrex and place in the oven.
5. Reduce temperature at 140°C or 280°F and cook for 90 minutes.
6. When the pavlova is cold enough, break in pieces and put them in glasses mixed with the fruits, also in small pieces.
Title: Chocolate Cherry Mousse
Ingredients:
- 1 instant chocolate pudding mix
- 2 milk
- 1 cherry pie filling
- 1 Cool Whip
Instructions:
1. Beat chocolate pudding and milk until thick; allow to stand til almost firm.
2. Stir in cherry pie filling.
3. Fold in Cool Whip; refrigerate until ready to serve.
4. Serve with extra Cool Whip, shaved chocolate, and maybe a cherry!
Title: Pumpkin Fritters & Caramel Sauce
Ingredients:
- 4 pumpkin
- 2 eggs
- 1 flour
- 1 salt
- 1 baking powder
- 3 sugar
- 250 sugar
- 500 water
- 500 milk
- 30 margarine
- 20 cornstarch
Instructions:
1. Combine first 6 ingredients, making a soft batter.
2. Fry spoonfuls in shallow oil until both sides have lightly browned.
3. Drain on paper.
4. You may dust with cinnamon and confectioners' sugar, or make caramel sauce.
5. Combine sauce ingredients in saucepan and cook until sauce is done.
6. Drizzle sauce over fritters.
Title: State Fair Winner Peanut Butter Cream Pie
Ingredients:
- 1 creamy peanut butter
- 1/2 powdered sugar
- 1 cornstarch
- 1/4 sugar
- 2/3 salt
- 1/4 milk
- 2 eggs
- 3 butter
- 2 margarine
- 1/4 vanilla
- 6 sugar
Instructions:
1. Prepare pie shell as directed.
2. Cut peanut butter into powdered sugar until appearance of pie dough.
3. Place half of mixture in cooled pie shell.
4. Combine cornstarch, sugar, salt and scalded milk, mixing well in a medium bowl.
5. In smaller bowl, beat egg yolks well.
6. Pour small amount of milk mixture over beaten egg yolks and mix together.
7. Combine egg mixture into milk mixture and cook in double boiler until thick.
8. Add butter and vanilla and mix.
9. Pour into prepared pie shell.
10. Top with meringue made from the remaining 3 egg whites and 6 tablespoons sugar, adding sugar one Tbs at a time, beating between each addition until fluffy.
11. Spread meringue over PB mixture and make a few peaks with spatula.
12. Sprinkle remainder of peanut butter mixture over meringue.
13. Bake at 325-degrees for 30 minutes, or until brown.
14. Can be served warm or cold. I prefer warm.
Title: Highland Snow
Ingredients:
- 1 cooking apple
- 100 -125 white sugar
- 1/8 mixed spice
- 1/8 nutmeg
- 4 lemon juice
- 4 eggs
- 4 -6
Instructions:
1. Put the apples in a large saucepan with the sugar, spices,lemonjuice and 4 TBS water.
2. Bring to a boil, cover and simmer gently for 8 to 10 minutes, until soft and pulpy.
3. Taste and add more sugar if it's a bit tart.
4. Cool slightly, then beat in the egg yolks and whisky and leave to cool.
5. Whisk the egg whites until stiff and fold them through the apple mixure.
6. Cover and chill until needed.
7. To serve, spoon into serving dishes or glasses and, if you like, decorate with slices of dried apple.
Title: Hazelnut Bottom Crust
Ingredients:
- 1 1/2 hazelnut meal
- 2 sugar
- 1/4 vegan margarine
Instructions:
1. Preheat the oven to 350'F.
2. Combine the hazelnut meal and sugar in a medium bowl.
3. Melt the Vegan Margarine in a small pot.
4. Add the margarine to the hazelnut sugar meal and toss with a fork until well combined.
5. Press into the bottom of an 8x8" baking dish.
6. Bake for about 10-12 minutes or until the hazelnuts are golden. Cool completely and top with your favourite filling.
7. Bon Appetit!
Title: Pistachio Mint Chocolate Chip Cake
Ingredients:
- 1 instant pistachio pudding mix
- 2 eggs
- 1/2 water
- 1/2 chocolate chips
- 4
- 1
Instructions:
1. "Just mix cake mix, pudding, mint, oil, eggs, and water together in large bowl, add 3/4 of the bage of chips but save some for the icing.".
2. "Pour into a greased bunt cake pan and bake at 350 degrees for 50-55 minutes or until a tooth pick comes out clean.
3. Take it out of the oven and let it cool completely before trying to turn it out onto a plate".
4. "To make the icing just take the left over chips put them in a micro wave safe bowl with a teaspoons of oil and heat for less then a minute or until the choc. is melted.
5. Put the melted choc. in a plastic sandwich bag, snip off one of the corners and drizzle the chocolate over the cake.".
Title: Chocolate Chip Shortbread Sticks
Ingredients:
- 1 unsalted butter
- 1/2 confectioners' sugar
- 1 vanilla
- 2 all-purpose flour
- 1
- 1 1/2
Instructions:
1. Heat oven to 350 degrees.
2. Beat butter, sugar, and vanilla in a large bowl with electric mixer until blended.
3. On low speed, beat in flour until blended.
4. Stir 1/2 cup mini chips into the batter.
5. Cover; chill until firm.
6. Shape heaping tablespoons into 3" long, 1/2" thick logs.
7. Place on lightly greased cookie sheets and bake for 8 minutes or until golden brown.
8. Remove to wire rack to cool.
9. Melt remaining 1/2 cup mini chips; then stir oil into chocolate.
10. Dip 3/4" of one end of each cookie into chocolate and place on a rack to dry.
Title: Fruity Yummy Bran Cookies
Ingredients:
- 4 olive oil
- 1 sugar
- 2 eggs
- 2 baking powder
- 1/2 salt
- 3 vanilla
- 1 water
- 4 flour
- 1 flax seed meal
- 1
Instructions:
1. Preheat oven to 300 Degrees.
2. Mix Oil and Sugar.
3. Add eggs, baking powder, salt, vanilla, water, fruit puree (which you can also use fruit baby food).
4. Slowly add the flour, baby cereal, bran and flaxseed meal (optional).
5. Shape and Bake!
6. After 20-30 minutes, when cooked, take out, cool and enjoy.
Title: Pizzelles
Ingredients:
- 6 eggs
- 1 1/2 sugar
- 1 margarine
- 2 vanilla
- 3 1/2 flour
- 4 baking powder
Instructions:
1. Beat eggs, adding sugar gradually.
2. Beat until smooth.
3. Add cooled margarine and vanilla or anise.
4. Sift flour and baking powder.
5. Blend into egg mixture until smooth.
6. Dough will be sticky enough to be dropped by spoon (use standard kitchen teaspoon, not a measuring spoon).
7. Bake in a Pizzelle baker, 20-30 seconds; baking time will vary depending on consistency of dough, size of pizzelles and your preference for browning.
Title: Light Chocolate Mousse
Ingredients:
- 1/2 water
- 2 gelatin
- 2 eggs
- 4 sugar
- 1/3 dark chocolate
Instructions:
1. Combine water and gelatin in a small bowl and whisk until gelatin has completely dissolved. Whisk in cocoa powder and set aside to cool for 15 minutes.
2. Place the egg whites in a medium bowl and, using an electric mixer, beat until soft peaks form. Add sugar gradually, working with 1-2 tbsp at a time, while you beat the egg whites.
3. Once the egg white mixture has reached soft peaks, beat in the egg yolks one at a time at high speed. Slowly pour in the gelatin mixture and mix until uniform in color and well-combined. Evenly distribute the mousse into six 8-oz. ramekins or other serving cups (small coffee cups would make a nice presentation) and refrigerate until set, at least 3 hours.
4. Using a zester, grate dark chocolate over the top of each mousse before serving. Garnish with larger shards of chocolate, if desired.
Title: Strawberries and Cream Roll
Ingredients:
- 3 vanilla extract
- 1 cream of tartar
- 5 salt
- 1/2 powdered sugar
- 1/4 flour
- 3/4 powdered sugar
- 1/2 strawberries
- 2 sugar
- 2 strawberry
- 2
- 3
Instructions:
1. Grease bottom and sides of a 15x10 jellyroll pan and line with wax paper. Grease wax paper. Set pan aside.
2. Beat egg yolks in a large bowl at high speed until thick and lemon colored; stir in vanilla, and set aside.
3. Beat egg whites until foamy; add cream of tartar and salt, beating until stiff but not dry. Fold in 3/4 cup powdered sugar. Fold whites into yolk mixture. Gradually fold flour into egg mixture.
4. Spread batter evenly into prepared pan. Bake at 350 degrees for 10 to 12 minutes.
5. Sift 1 to 2 tablespoon powdered sugar in a 15x10 rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; let cool completely on a wire rack, seam side down.
6. Combine sliced strawberries and 2 tablespoons sugar; set aside.
7. Beat whipping cream until foamy; gradually add 3 tablespoons sugar, beating until soft peaks form.
8. Unroll cake. Spread cake with sliced strawberries and half of whipped cream; reroll cake, without towel. Place on serving plate, seam side down; spread remaining whipped cream on all sides. Garnish with whole strawberries, if desired. Chill until serving time.
Title: Nig-Nags
Ingredients:
- 8 plain flour
- 8 caster sugar
- 3 Quaker Oats
- 4 salt
- 1 golden syrup
- 1 water
- 2 margarine
- 8 butter
- 1 bicarbonate of soda
Instructions:
1. Pre-heat the oven to 325 degrees F/gas mark 2-3/160 degrees C and line a tray with baking paper/greaseproof paper. Combine all the dry ingredients together in a large bowl.
2. Melt the margerine/butter, syrup and water together in and then add to the dry ingredients.
3. Shape the nig-nags into small balls, about the size of large walnuts, and press them flat. Place them on the baking paper/greaseproof paper and bake for 10-25mins.
4. Allow to cool down and harden, slide off the baking paper and stuff yourself silly.
Title: Coconut Frushi
Ingredients:
- 1 1/4 water
- 1 sushi rice
- 1/4 short-grain rice
- 1/4 sugar
- 1 light coconut milk
- 10 salt
- 20 fresh raspberries
- 1 non-fat vanilla yogurt
Instructions:
1. Bring water and rice to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes or until water is almost absorbed. Remove from heat; let stand, covered, 15 minutes.
2. Place rice in a large bowl. Add sugar, coconut milk, and salt, stirring gently until well combined. Cover and let stand 20 minutes.
3. Lightly coat hands with cooking spray. Divide rice mixture into 20 equal portions, shaping each into a ball (about 1 rounded tablespoon each). Lightly press each rice ball into an oval between palms; place ovals on a baking sheet lined with wax paper.
4. Top each of 10 ovals with 1 orange section, and press gently to adhere. Top each of the remaining 10 ovals with 2 raspberries. Cover and chill frushi until ready to serve. Serve with yogurt for dipping.
Title: Red Velvet Cake
Ingredients:
- 2 1/2 flour
- 1 1/2 sugar
- 2 baking soda
- 1 salt
- 1 eggs
- 2 buttermilk
- 1/2 vanilla
- 1/2 butter
- 1/4 powdered sugar
- 1 vanilla
- 1/4 cream cheese
- 1 salt
- 1/2
- 8
- 1
Instructions:
1. Mix together all your dry ingredients in a large bowl.
2. Blend eggs with a fork, add oil and blend again.
3. Now add the dry ingredients and mix with whisk till smooth.
4. Add and blend in buttermilk.
5. Pour into 3 greased and floured 8" cake pans.
6. Bake at 350 degrees for 30 minutes Cool for 10 minutes and gently remove from pan.
7. Icing: mix ingredients, until light and fluffy.
Title: Creamy Banana Pudding
Ingredients:
- 1 cold water
- 2 vanilla flavor instant pudding and pie filling mix
- 1 1/2 bananas
- 36 lemon juice
- 1
- 3
Instructions:
1. In large bowl, combine sweetened condensed milk and water.
2. Add pudding mix; beat well.
3. Chill 5 minutes.
4. Fold in whipped cream.
5. Spoon 1 cup pudding mixture into 2 ½ quart glass serving bowl.
6. Top with 1/3 each of the wafers, bananas and pudding.
7. Repeat layering twice, ending with pudding.
8. Chill thoroughly.
9. Garnish as desired.
10. Refrigerate leftovers.
Title: Pumpkin Angel Food Cake
Ingredients:
- 1 canned pumpkin
- 1 vanilla extract
- 1 cinnamon
- 1/2 nutmeg
- 1/4 clove
- 1/8 ginger
- 1
Instructions:
1. In a large bowl, combine pumpkin, vanilla, and spices. In a separate bowl prepare cake mix according to directions.
2. Fold in 1/4 of the batter into the pumpkin mixture. Gently fold in the remaining batter. Gently spoon into an ungreased tube pan.
3. Bake on the lowest oven rack at 350°F for 38-44 minutes or until top is golden brown. Cool inverted on wire rack until cool.
Title: Favourite Date & Walnut Biscuits
Ingredients:
- 125 butter
- 1/2 caster sugar
- 1/2 brown sugar
- 1 vanilla
- 1 egg
- 1 3/4 self raising flour
- 1/4 salt
- 125 dates
- 60 walnuts
Instructions:
1. Cream butter and sugars. Add vanilla and egg.
2. Sift in the flour and salt.
3. Add the dates and walnuts, combine well.
4. Roll into walnut sized balls and place on lined baking tray. Press down a little.
5. Bake in moderate oven for 10 minutes or until lightly browned.
6. Cool on wire rack then hide them from children and unexpected guests!
Title: Quick Simple Chocolate Cake
Ingredients:
- 2 eggs
- 2 butter
- 3 flour
- 6 powdered sugar
- 1
Instructions:
1. Preheat oven at 425°Ｆ. Buttered muffin cups.
2. Put chocolate and butter into a "plastic" bowl and microwave for 1 mimute.
3. Take out the bowl from microwave and whisk until smooth.
4. Add sugar into the bowl and whisk well.
5. Break eggs into the bowl and whisk well.
6. Add flour into the bowl and whisk well.
7. Divide the chocolate mixture into muffin cups.
8. Bake in the preheated oven for 12 minutes.
9. Leave them in the oven for 1 more minute.
10. Cool cake in muffin cups on a rack for 5 minutes, then run a knife between cake and cup rim. Invert cake onto a plate and dust with powdered sugar and serve warm.
Title: Raspberry Cake With Buttercream Icing
Ingredients:
- 1/2 butter
- 1 white sugar
- 1 egg
- 1 vanilla
- 2 flour
- 2 baking powder
- 1/4 salt
- 1 milk
- 2 raspberries
- 1/2 butter
- 1/2 vegetable shortening
- 1 vanilla
- 1/8 salt
- 4 confectioners' sugar
- 5 milk
Instructions:
1. Cream butter, add suger and beat.
2. Beat in egg and vanilla.
3. Add dry ingredients alternately with milk, beginning and ending with dry ingredients and do not overmix.
4. Pour into a 9 x 9 pan.
5. Sprinkle raspberries over batter.
6. Bake 350F for 45 minutes or until cake tests done.
7. Icing.
8. Cream butter and shortening.
9. Add vanilla and salt.
10. Beat in sugar, 1 cup at a time, blending well after each addition.
11. Add milk and beat at hight speed until light and fluffy.
12. Makes 3 cups.
Title: Five Minute Hot Chocolate Pudding
Ingredients:
- 3 cornflour
- 1 milk
- 2 vanilla extract
- 2
Instructions:
1. Stir together hot chocolate powder and cornflour.
2. Slowly whisk in the milk.
3. Place in microwave for 3 minutes then stir.
4. Microwave for another minute before stirring again.
5. Repeat step 4 until consistency changes, usually 2 or 3 minutes, and becomes pudding like.
6. Your pudding is ready, here you can stir in either vanilla or peppermint extract to add to the flavor. The milk can also be replaced with a lactose free substitute such as Liddels lactose free milk.
Title: Turtle Bars
Ingredients:
- 1 butter
- 1/2 evaporated milk
- 2/3 pecans
- 1/2 chocolate chips
- 1 1/2
Instructions:
1. Mix 1 box German chocolate cake mix with melted butter and 1/3 cup evaporated milk. Spread 2/3 of the batter in a large brownie pan and bake 5 minutes in a 350F oven. Meanwhile melt caramels with 1/3 cup evaporated milk in a skillet over low heat.
2. Remove partially baked cake mixture and pour the caramel mixture even over it. Sprinkle pecans over the caramel mixture. Then sprinkle chocolate chips over the pecans. Place the rest of the batter over the chocolate chips by half teaspoonfuls evenly over the whole pan. Return to the oven for 20 minutes. Cool thoroughly and cut into small bars.
3. These freeze well, and mail well.