lumicero/recipes-ing2inst huggingface dataset:
Title: Greek Travelling Pie
Ingredients:
- 1 butter
- 1 egg
- 4 flour
- 2 sugar
Instructions:
1. Mix the sugar, butter, eggs and flour together in a bowl until well mixed.
2. Shape the dough into about 15 mini balls, flatten them and place them on a cooking sheet.
3. Preheat the oven to 350 degrees.
4. Place the tray in the oven and let them cook from 30-45 minutes or until brown.
Title: Hot Custard and Bananas
Ingredients:
- 400 custard
- 4 bananas
Instructions:
1. Gently heat the custard over a low heat.
2. While that's heating, peel the bananas and chop up.
3. Pour the custard equally into the pudding bowls.
4. Place banana on top.
5. Serve immediately.
Title: Chocolate Shortbread
Ingredients:
- 3 unsalted butter
- 1/2 powdered sugar
- 1 vanilla extract
- 1 all-purpose flour
- 1 1/2 salt
- 1/2
Instructions:
1. Add chocolate to the top half of a double boiler set over about 1-inch of simmering water (or place it in a medium bowl that fits over a medium saucepan with about the same amount of simmering water).
2. Stir until half the chocolate has melted, then remove the top half of the double boiler from the heat and continue stirring until all the chocolate has melted; set aside to cool for 5 minutes.
3. Soften the butter in a large bowl, using an electric mixer at medium speed, about 2 minutes.
4. Add in powdered sugar; beat the mixture at medium speed about 1 minute until smooth.
5. Beat in the vanilla, then the cooled melted chocolate until uniform.
6. Remove the beaters and stir in the flour and salt with a wooden spoon, just until moistened and incorporated but not sticky.
7. The dough should be soft but hold together; let stand 5 minutes.
8. Sprinkle a few drops of water on your work surface; lay a large sheet of plastic wrap on top; turn the chocolate dough onto the plastic wrap; flatten into a thick, round disk; then cover with a second large sheet of pastic wrap.
9. Roll to a circle about ½ inch thick (thinner for crisper cookies, but no thinner than 1/3 inch).
10. Using the plastic wrap, transfer the circle of dough to a baking sheet and refrigerate until firm and cold, about 1 hour, but not more than 2 hours.
11. Position the rack in the center of the oven; preheat oven to 350°; line a second large baking sheet with parchment paper or a silicone baking mat; set aside.
12. Remove the circle of dough from the refrigerator, then transfer if from the baking sheet to your work surface; remove the top sheet of plastic wrap and cut the dough into large, circular cookies, using a 3-inch cookie cutter.
13. Transfer the rounds to the prepared baking sheet, spacing cookies 1-inch apart.
14. Use the back of a flatware knife to score each of these rounds into 6 pie-wedge sections (do not cut through).
15. You can also make small, dotlike indentations in the sections with the tip of the knife if you like—but again do not poke through to the baking sheet.
16. **If all the cookies will not fit on one baking sheet, line another with parchment paper or silicone baking mat, transfer these cookies to it, then place in the refrigerator until the first batch has baked; let stand at room temperature for 3 minutes before placing in the oven.
17. Bake for 6 minutes, reverse the sheet from back to front; continue baking for about 6 more minutes, or until rounds are dry but soft.
18. The tops should have tiny, raised air pockets, somewhat like goosebumps.
19. The cookies should give a bit when touched—do not overbake.
20. Cool on the baking sheet for 5 minutes then transfer cookies to a wire rack to cool completely.
21. **Note—you can cut rolled dough into any number of shapes; smaller shapes require a shorter baking time.
Title: Kittencal's Low Fat Chocolate or White Cake
Ingredients:
- 1 sugar-free instant pudding mix
- 1
- 1 3/4
- 3
Instructions:
1. Preheat oven to 350 degrees F.
2. Set oven rack to second-lowest position.
3. Spray pan with cooking spray (13 x 9-inch baking pan or for a sheet cake use a 10 x 15-inch sheet pan).
4. In a large bowl, combine the cake mix, pudding mix, diet 7-Up or diet cola or water and egg whites; beat on low speed for 1 minute; beat on medium for 2 minutes.
5. Pour into baking pan.
6. Bake for 30-35 minutes for 13 x 9, and 12-18 minutes for sheet cake or until a toothpick inserted near the center comes out clean.
7. Cool on a wire rack.
Title: American Kitchen Classic Pineapple Upside Down Cake
Ingredients:
- 1 pineapple slices
- 1/4 unsalted butter
- 2 maple syrup
- 1 light brown sugar
- 9 maraschino cherries
- 12 pecan halves
- 1/2 unsalted butter
- 2/3 sugar
- 2 eggs
- 2/3 buttermilk
- 1 molasses
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 cinnamon
Instructions:
1. Line a dinner plate with paper towels. Lay the pineapple slices on the plate and blot them dry on both sides. Set aside.
2. Lightly butter a 9 inch square baking pan. Combine the butter and maple syrup in a small saucepan over medium heat. When the butter melts, stir in the brown sugar.
3. Bring to a slow boil and cook 30 seconds, stirring. Pour the mixture into the buttered pan. Tilt the pan to spread the mixture around.
4. Lay the pineapple slices in three rows and put a cherry in the center of each ring. Press one pecan half, if using, in each gap between pineapple slices. Set aside.
5. NOTE: If using a round skillet, heat the butter-maple syrup-brown sugar mixture right in the pan. Make a ring of pineapple slices, just touching, with one in the center and proceed with the cherries and pecans.
6. To start the cake portion, preheat oven to 350 degrees F.
7. Using an electric mixer on medium high, cream the butter, gradually adding sugar. Add the eggs, one at a time, beating well after each addition.
8. Beat in 1/3 cup of buttermilk, the molasses and the vanilla.
9. Sift the flour, baking powder, baking soda, salt and cinnamon into a bowl. Add half of the dry ingredients to the creamed mixture and beat until smooth. Add the remaining buttermilk, beat to blend then add the remaining dry ingredients and beat to combine.
10. Scrape the batter over the pineapple slices and smooth with a spoon or spatula.
11. Bake on the center oven rack for 35-40 minutes, until the center of the cake springs back when touched. Put a platter or baking sheet over the pan and carefully invert the cake onto the platter or baking pan. Remove the pan. Wear long sleeves and oven mitts incase the hot glaze leaks out during inversion.
12. Cool for at least 10 minutes before serving.
Title: Orange Icing
Ingredients:
- 1/3 butter
- 1 1/2 orange zest
- 1/4 salt
- 3 1/2 icing sugar
- 1 lemon juice
- 1
Instructions:
1. Cream the butter.
2. Add grated orange zest and salt.
3. Add icing sugar alternately with orange juice and lemon juice. You can put the sifter right over the bowl while adding the icing sugar.
4. Beat well after each addition.
5. Add a little more orange juice if required.
6. Beat until creamy and easy to spread.
Title: Electric Green Popsicles-Healthy and Delicious for the Whole Fam
Ingredients:
- 1 1/2 bananas
- 1/2 pineapple
- 1 1/2 fresh spinach
Instructions:
1. Blend all ingredients until smooth and no solid specks/pieces remain. You may add water or pineapple juice to help you while blending.
2. Pour into popsicle molds and freeze at least 4 hours.
Title: Apple Pecan Bread Pudding
Ingredients:
- 1 pecans
- 8 granny smith apples
- 2 tart apples
- 1 sugar
- 1 ground cinnamon
- 1/2 ground nutmeg
- 3 eggs
- 2 half-and-half
- 1/4 Bourbon
- 1/4 brandy
- butter
- vanilla ice cream
Instructions:
1. Grease crock pot.
2. Put in bread cubes and apples.
3. Mix lightly.
4. In large bowl, stir together sugar and spices.
5. Add eggs and mix well.
6. Blend in milk.
7. Stir in liquor.
8. Lightly mix pecans with bread and apples.
9. Pour edd mixture over bread.
10. Drizzle with butter.
11. Cover and cook on low about 4-4 1/2 hours.
12. Let stand, covered for about 15 minutes.
13. Serve with vanilla ice cream and caramel sauce.
Title: Toddler Teething Cookies
Ingredients:
- 2 shortening
- 2 brown sugar
- 2 molasses
- 1 vanilla
- 1 flour
- 1 salt
- 1/4 baking powder
- 1 1/2
Instructions:
1. Cream together shortening and sugar until light and fluffy. Add molasses, vanilla, egg yolk and mix well. Stir in dry ingredients and mix until well incorporated.
2. Roll out 1/4" thick and cut into 1"x1/2" strips.
3. Bake in preheated 350 degree F oven for 15-20 minutes.
4. Store in airtight container for 1 week or in freezer upto 3 months.
Title: Peanut Butter Blondies
Ingredients:
- 6 plain yogurt
- 1/4 canola oil
- 1 sugar
- 2 vanilla extract
- 2 honey
- 1 1/4 flour
- 3/4 baking soda
- 3/4 skim milk
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients.
3. Pour into a greased square baking pan.
4. Bake for 30-35 minutes or until the top is golden.
Title: Magnolia Bakery's Devil's Food Cake With Fluffy Coconut Icing
Ingredients:
- 3 flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1/4 salt
- 12 unsalted butter
- 2 light brown sugar
- 3 eggs
- 9 milk
- 2 vanilla
- 1 1/2 sugar
- 3 cold water
- 2 1/4 light corn syrup
- 1/2 salt
- 1 1/2 vanilla
- 1/8 sweetened flaked coconut
- 1 1/2
Instructions:
1. Make Cake: Grease and flour three 9x2" round cake pans and line bottoms with waxed paper; set aside.
2. Sift dry ingredients and set aside.
3. Using medium speed of mixer, cream butter until smooth.
4. Add sugar and beat until fluffy for 3 minutes.
5. In separate bowl, beat egg yolks until thick and lemon colored for 2 minutes.
6. Add beaten yolks to butter mix and beat well.
7. Add chocolate, mixing well.
8. Add dry ingredients in thirds, alternating with milk and vanilla.
9. With each addition, beat until well mixed, but do not overbeat.
10. Using a spatula, scrape down bowl, making sure ingredients are well blended and batter is smooth.
11. In separate bowl, beat egg whites on high to soft peaks.
12. Gently fold into batter.
13. Divide batter into pans and bake at 350º for 30 to 35 minutes.
14. Cool in pans 10 minutes.
15. Remove from pans and cool completely on wire rack.
16. Make Icing: Combine egg whites, sugar, water, corn syrup, salt in top of double boiler.
17. Place over rapidly boiling water.
18. Using high speed, beat constantly 6 to 8 minutes, or until icing stands in soft peaks.
19. Remove from heat, add vanilla and beat 1 minute, or until icing has desired spreading consistency.
20. Use immediately.
21. On cooled cake, ice between layers, then ice top and sides of cake with seven minute icing.
22. Sprinkle top and sides generously with coconut.
Title: Apple Torte
Ingredients:
- 1/2 butter
- 1/3 sugar
- 1 flour
- 1/2 cream cheese
- 250 sugar
- 1/2 egg
- 1 vanilla
- 1/2 apples
- 4 sugar
- 1/3 ground cinnamon
- 1/2
Instructions:
1. BASE:
2. Cream together butter and sugar; add flour and stir until mixture resembles coarse crumbs. Press into bottom of and one-inch up sides of the 9-inch square springform pan. Spread jam on the bottom crust.
3. FILLING:
4. Mix the filling ingredients until smooth and spread evenly over base.
5. TOPPING:
6. Top apple slices with sugar and cinnamon and arrange gently over filling. Sprinkle slivered almonds over the top. Place.
7. Place springform pan on a baking sheet and bake in a preheated 400F oven for 10 minutes. Reduce heat to 350F and continue baking for 30 minutes or until apples are tender. Cool, serve with whipped cream or ice cream.
Title: Almond Paste
Ingredients:
- 2 icing sugar
- 1 lemon juice
- 1 1/2
- 2
Instructions:
1. Chop almonds VERY fine. Add 1 egg white gradually, then 1 cup icing sugar and lemon juice. K.
2. Knead with more icing sugar until a soft dough is formed.
3. Roll out to desired shape, about 1/4 inch thick, and top fruitcakes.
Title: Chocolate Raspberry Mousse Cake
Ingredients:
- 3 eggs
- 1/3 granulated sugar
- 1/2 all-purpose flour
- 2 granulated sugar
- 1/4 water
- 1/4 unflavored gelatin
- 2 water
- 1 1/2 frozen raspberries
- 1/4 granulated sugar
- 2 lemon juice
- 3/4
- 2
- 4
- 1/4
Instructions:
1. Chocolate Cake: In a large bowl, beat egg yolks with 1/4 cup sugar until very pale.
2. In a separate bowl, beat the egg whites until soft peaks form; gradually beat in the remaining sugar until stiff peaks form.
3. Fold the egg white mixture into the egg yolk mixture.
4. Sift the flour and cocoa over the egg mixture; gently fold in.
5. Pour into a buttered 8-inch springform pan; bake is a 350 degree F oven for 30 to 35 minutes or until the top springs back when lightly touched.
6. Run a knife around the edge of the cake to loosen it.
7. Let cool on a wire rack.
8. Raspberry Syrup: In a small saucepan, combine sugar and water; cook over medium heat until the sugar has dissolved, about 1 minute.
9. Stir in the liqueur.
10. Let cool.
11. Raspberry Mousse: In a small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften.
12. Puree the berries in a food processor and then strain through a sieve to remove the seeds.
13. There should be approximately 2 cups of puree remaining.
14. Transfer the puree to a separate saucepan.
15. Add sugar and lemon juice; cook over medium heat, stirring occasionally, until the sugar has dissolved, about 5 minutes.
16. Stir in the liqueur; transfer to a large bowl.
17. Over low heat, heat the gelatin until dissolved; stir into the raspberry mixture.
18. Chill, stirring occasionally, over a larger bowl of ice and water for about 20 minutes or until the consistency of raw egg whites.
19. Whip the cream; fold into the cooled raspberry mixture.
20. Reserve 1/2 cup for garnish.
21. To assemble, cut the cake into 3 or 4 thin layers; reserve 2 layers and freeze the remaining layers for another use.
22. Sprinkle 1 cut side of each of the 2 layers with the raspberry syrup.
23. Place 1 layer, syrup side up, in a 9-inch springform pan; pour in half of the raspberry mousse.
24. Top with the second cake layer; pour in enough of the remaining mousse to come almost to the top of the pan.
25. Smooth the surface.
26. Refrigerate until firm, 1 to 2 hours.
27. Chocolate Glaze: In the top of a double boiler over hot, not boiling, water, melt the chocolate with the cream, stirring until smooth.
28. Let it cool to room temperature yet still spreadable; pour over the mousse and spread evenly.
29. Spoon the remaining mousse into a pastry bag fitted with a small plain tip; pipe 3 concentric circles over the top of the cake.
30. Pull a toothpick through the circles to form a spider web design.
31. Refrigerate until chilled.
Title: White Chocolate Buttercream for Icing
Ingredients:
- 2 pure vanilla extract
- 18 milk
- 1/2 vegetable shortening
- 1 butter
- 1 confectioners' sugar
- 8
Instructions:
1. Microwave chocolate with 1/4 cup milk in microwavable bowl on Medium-high for 1-2 minutes; stir chocolate halfway during cooking time. Do not overheat. Chocolate will continue to melt while being stirred. Note: begin with 1 minute and continue with 15 second increments).
2. Cream butter and shortening with electric mixer. Add vanilla.
3. Gradually add sugar, one cup at time, beating well on medium speed. Scrape sides and bottom of bowl often.
4. When all sugar has been mixed in, icing will appear dry.
5. Add remaining 1/4 cup milk and beat at medium speed until light and fluffy.
6. Beat in chocolate mixture.
Title: Mondlukaka – Icelandic Almond Cake Dessert
Ingredients:
- 1 butter
- 1 sugar
- 4 eggs
- 1 vanilla
- 1 flour
- 1 baking powder
- 1/2 heavy cream
- 1/2
- 1
Instructions:
1. Set oven temp at 350°F.
2. Cream butter and gradually add sugar. Beat in egg yolks (1 at a time), beating well after ea addition. Stir in vanilla and almonds.
3. Sift together the flour & baking powder and gradually add to batter. Beat egg whites till stiff (but not dry); fold into batter.
4. Bake in three 8-inch buttered & floured layer pans for about 30 minutes or till golden brown. Cool at least 5 minutes before removing from pans.
5. Spread strawberry jam between cooled layers and cover top and sides with swirls of whipped cream. Serve immediately and watch as it disappears.
Title: Eat this for a treat - Yummy Semolina Ladoos
Ingredients:
- 4 semolina
- 4 sugar
- 1/2 cashews
- 1 - 1 1/2 ghee
- 1 1/2 cardamom powder
- 1
Instructions:
1. In a heavy based pan, fry the semolina on medium heat till it turns pinkish in colour.
2. Cool it.
3. Grind it to a powder in a mixer/blender.
4. Grind the sugar as well in the mixer/blender to a powder.
5. In a pan, pour 1 tbsp.
6. of ghee and in this ghee, once its hot, fry the cashews till they turn pink in colour.
7. Now get hold of a deep bowl.
8. In this, add the powdered sugar, powdered semolina, cardamom powder and broken cashewnuts.
9. Mix well.
10. Now heat the remaining ghee in a broad heavy based pan.
11. Once the ghee is hot, remove from heat and pour it into the bowl containing the remaining ingredients.
12. Mix well with the aid of a spatula.
13. Greas your palms with some ghee.
14. Now start making lemon sized balls (ladoos) when the mixture is still warm.
15. It might be too hot for some, but, at the end, you will say for sure,"No pain, no gain", so do it!
16. Once the balls are made, roll them in the coconut.
17. For adding a touch of creativity especially if these are treats for kiddos, then, you can colour the coconut with a drop of pink/yellow food colouring.
18. Now, sit back, and relax.
19. Have a ladoo now, will you!
20. Oh and you have to store these in an airtight container!
Title: Califoronia Pistachio Biscotti
Ingredients:
- 3/8 unsalted butter
- 1 granulated sugar
- 3 unbleached all-purpose flour
- 2 1/2 baking soda
- 1/2 baking powder
- 1/2 kosher salt
- 1/8 pistachios
- 3/4 dried currants
- 1/2 raisins
Instructions:
1. Preheat oven to 325°F (adjust the oven rack to the middle position).
2. Fill the bowl of electric mixer with WARM water, and let stand for 2 to 3 minutes; EMPTY the water from the mixing bowl and wipe it dry with a kitchen towel.
3. Using the mixers paddle attachment and starting low speed, cream the butter;as it starts to soften, increase the speed to medium. Cream the butter until smooth, about 1 to 2 minutes, scraping down the sides of the bowl as needed.
4. Add the sugar, mixing until well blended, about 1 minute.
5. In a small mixing bowl, whisk together 2 of the eggs; add the 2 eggs in three portions to the butter mixture, mixing on medium speed between each addition.
6. In a large mixing bowl, stir together the flour, baking soda, baking powder, and kosher salt; combine throughly.
7. Add half of the flour mixture to the creamed butter, and mix on medium-low for about 1 minute, then add the remaining half and mix until almost combined, about 1 minute more.
8. Add the pistachios and the dried currants or raisins, and mix until throughly combined, about 1 minute more.
9. Line a baking sheet with parchment paper.
10. Lightly dust a working surface and your hands with flour; turn the dough out on the work surface, and divide into 2 equal pieces.
11. Working with 1 piece of dough at a time, roll it out into a log, about 1 inch in diameter and 10 inches long.
12. It is important to work the dough firmly to ensure that there is no air pockets in the middle of the log.
13. Trandfer the log to lined baking sheet; REPEAT with remaining dough, placing the logs about 4 to 5 inches apart; FLATTEN each log, to form a loaf about 3 inches wide and 11 inches long.
14. Separate the remaining egg, reserving ONLY the egg white; brush the tops of the loaves lightly with the egg white.
15. Bake the loaves until they FALL, expand, in width to about 4 inches wide, and are firm to the touch and lightly golden, about 35 minutes.
16. Remove the loaves from the oven and allow to cool completely, at least 6 HOURS.
17. After the cooling process is complete, preheat oven to 200°F; line 2 baking sheets with parchment paper.
18. Using a serrated knife, slice the loafs thinly on a bias to form individual cookies; arrange the biscotti,closely spaced, on baking sheets.
19. Bake the biscotti until firm & dry, about 20 to 30 minutes; remove biscotti from oven and allow to cool, enjoy.
Title: Pumpkin Stuff
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 1 sugar
- 1/2 cinnamon
- 1/2 nutmeg
- 3 eggs
- 1 pecans
- 1 butter
- 1 powdered sugar
- 1 cream cheese
- 8 Cool Whip
- 2
Instructions:
1. Mix together all the stuff up to the TOPPING.
2. Then put it in a greased 9 by 13 inch pan and crumble the cake mix and pecans on top of it.
3. Pour melted butter over it all.
4. Bake it at 350 degrees for 50 to 60 minutes.
5. When cool! Make frosting and smear on top and sprinkle some more pecans.
6. Refrigerate until serving time.
Title: Rhubarb Pudding and Ice Cream Topping
Ingredients:
- 1/4 minute tapioca
- 1 1/2 sugar
- 1/2 salt
- 2 1/2 rhubarb
- 2 1/2 water
Instructions:
1. Combine everything.
2. Place over medium heat, and cook until the mixture comes to a full boil, stirring constantly.
3. Remove from heat.
4. Cool, stirring occasionally.
5. Chill Fantastic as a pudding or over a good vanilla ice cream.
6. My Mom would add a few drops of red food coloring to make it more palatable to us as kids.
Title: Funnel Cakes
Ingredients:
- 5 eggs
- 3 1/2 milk
- 1 salt
- 4 flour
- 1 vanilla
- 3 baking powder
- 10 sugar
- powdered sugar
Instructions:
1. Combine ingredients in order given.
2. Slowly pour mixture through a funnel into hot oil, crisscrossing using finger as a stopper.
3. Fry until golden; top with favorite toppings.
Title: Indian Sugar Cookies
Ingredients:
- 3 sugar
- 2 flour
- 4 -5 rose wine
- 1/3 egg
- 1 cinnamon
- sugar
Instructions:
1. Cream the lard and beat in sugar.
2. Cream again.
3. Beat in the egg and rose.
4. Mix in 4 cups of the flour, adding more until dough is able to be rolled out.
5. Cut in circles or shapes.
6. Pat cinnamon sugar onto cookie tops.
7. Bake on ungreased 325 oven until lightly browned.
Title: Puff Pastry Ravioli Cookies
Ingredients:
- 1 frozen puff pastry
- 25 powdered sugar
Instructions:
1. Preheat oven to 425F degrees.
2. Unfold pastry and lay one sheet flat on your work surface.
3. Arrange miniature peanut butter cups in 5 rows of 5 each.
4. Brush pastry lightly with water between cups.
5. Top with second pastry sheet.
6. Press pastry gently around cups to seal; then cut between cups to make squares.
7. Place on an ungreased cookie sheet and bake about 10 minutes or until puffy and golden brown; cool slightly.
8. Sprinkle with powdered sugar.
9. Note: substitute milk chocolate-covered chewy caramels for peanut butter cups if you wish.
Title: Baked Winter Pear & Apple Crisp
Ingredients:
- 3 apples
- 3 pears
- 1 lemon juice
- 1 fresh lemon rind
- 1/3 all-purpose flour
- 1 rolled oats
- 1/2 brown sugar
- 1 cinnamon
- 1/2 nutmeg
- 1/2 butter
- 1/3 margarine
Instructions:
1. Toss fruit with lemon juice.
2. Spread in lightly buttered 9-inch baking pan or deep pie plate.
3. In a mixing bowl, combine lemon rind, flour, oats, nuts, sugar and spices.
4. Blend in butter with a fork and spread over fruit.
5. Bake in preheated 350 degrees oven for 30 to 40 minutes or until tender and golden.
6. Serve with milk, cream or ice cream.
Title: Cake Boss Sponge Cake Recipe
Ingredients:
- 4 eggs
- 2 sugar
- 1 vanilla
- 1 butter
- 1/4 all-purpose flour
- 2 baking powder
- 2 salt
- 1/4
Instructions:
1. Beat eggs in large mixing bowl with paddle attachment for 4 minutes. Do not skip this step!
2. Add sugar, and continue beating for another 4-5 minutes until light and fluffy. Add vanilla and stir on low until just combined.
3. In a separate bowl, sift together dry ingredients. Add to eggs and sugar on low speed until just combined.
4. In a saucepan, heat milk and butter on low heat just until butter is melted. Add to batter, beat just until combined.
5. Pour into two greased and floured 8" round cake pans.
6. Bake at 325 until the middle springs back when touched, or a toothpick inserted in the center comes out clean (about 30 to 35 minutes). Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.
7. Hint: Cakes are close to being done when you start to smell them.