lumicero/recipes-ing2inst huggingface dataset:
Title: Orange Pineapple Torte
Ingredients:
- 1 vanilla pudding mix
- 1 milk
- 1 mandarin oranges
- 8
- 1
Instructions:
1. Make cake according to instructions in 2 greased 8 inch cake pans, adding half of pudding packet to the cake batter.
2. Cool completely.
3. Combine milk and remaining pudding mix.
4. Whisk or beat with an electric mixer for 2 minutes.
5. Let stand for another 2 minutes.
6. Fold in whipped topping.
7. Combine 1 1/2 cups pudding mixture with pineapple and half the oranges.
8. Slice each cake in half (horizontally).
9. Alternately stack each cake layer with the pineapple mixture between each, starting and ending with a cake layer.
10. Frost top and sides of cake with remaining pudding mixture.
Title: Fudge Topped Peanut Butter Pie - Lighter
Ingredients:
- 1 graham cracker pie crust
- 1 sugar-free instant vanilla pudding mix
- 1 fat free sour cream
- 3/4 nonfat milk
- 1
- 2
- 1
Instructions:
1. Whisk together pudding mix, milk, and sour cream.
2. Place 1 1/3 cup peanut butter chips and oil in microwave safe bowl. Microwave on High for 45 seconds or until smooth. Using hand mixer, gradually add pudding mixture; spread evenly into pie crust.
3. Spread chocolate fudge topping over pie; cover and refrigerate 3 hours.
4. Prior to serving, top with remaining peanut butter chips.
Title: Cream Cheese Flan
Ingredients:
- 1/2 sugar
- 1 sweetened condensed milk
- 1 evaporated milk
- 8 cream cheese
- 3 eggs
- 1 vanilla
Instructions:
1. Melt the sugar in a heavy saucepan until it turns golden.
2. Quickly pour melted sugar into 9-inch glass cake pan.
3. Put remaining ingredients (except almonds) in blender and blend until smooth. Pour over sugar in cake pan.
4. Bake at 350 for 55-60 minutes in a water bath (place the cake pan inside a larger pan and add water halfway up the side of the cake pan).
5. Store in refrigerator until completely cool.
6. When ready to serve, carefully flip cake over onto serving plate and top with toasted sliced almonds.
Title: Surprise Sandies
Ingredients:
- 1 butter
- 1/3 margarine
- 2 sugar
- 2 water
- 2 1/4 vanilla extract
- 1 flour
- 1 1/3 pecans
- 1/2 confectioners' sugar
Instructions:
1. Preheat oven to 325 degrees F.
2. With mixer, beat butter and sugar until combined. Add water and vanilla and beat well. Stir in flour and pecans.
3. Shape dough into 2 1/2 inch circles, using about 1 tablespoon of dough for each. Top each with a slightly rounded teaspoon of mincemeat. Shape the dough around the mincemeat.
4. Place cookies, seam side down, onto ungreased baking sheets. Bake for 20 minutes or until bottoms are lightly browned. Cool on wire racks.
5. Place confectioners' sugar in plastic bag. Add cookies, a few at a time, and shake gently until coated.
6. Store leftovers covered in refrigerator.
Title: Blueberry Clafouti
Ingredients:
- 4 butter
- 4 sugar substitute
- 3 salt
- 1 heavy cream
- 2/3 water
- 1/3 eggs
- 3 fresh blueberries
- 1/2 frozen blueberries
- 1
Instructions:
1. Heat oven to 350°F.
2. Melt butter in 10-inch tart pan or 9-inch pie plate and coat sides (the extra butter will get used momentarily).
3. In medium bowl, stir together 3 tablespoons bake mix, sugar substitute and salt.
4. In small bowl whisk cream, water, eggs and almond extract. Pour in excess melted butter from pan.
5. Add liquid ingredients to dry ingredients and mix until smooth.
6. Toss blueberries with remaining 1 tablespoon bake mix; gently fold into batter.
7. Pour into prepared pan.
8. Bake 45 minutes or until golden and puffy.
9. Serve immediately.
Title: Maple Bacon Cupcakes
Ingredients:
- 4 1/2 butter
- 1/2 bacon drippings
- 1 egg
- 5 brown sugar
- 4 maple syrup
- 1 1/4 self rising flour
- 1 baking soda
- 1/2 baking powder
- 1/4 kosher salt
- 1/4 milk
- bacon
Instructions:
1. Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty.
2. Beat the crud out of the butter and solidified bacon fat 'till light and creamy. Add the brown sugar and maple syrup and beat well until combined.
3. Add the egg and beat until incorporated.
4. Sift the flour, salt, baking soda and powder together.
5. Add some of the flour and mix, then some of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon. Taste and add more maple syrup, flour, or milk if needed for desired taste. Keep in mind the maple frosting is very sweet, and to add in very small increments for alterations as maple syrup in large amounts can break a cake batter.
6. Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.
7. Maple Syrup frosting.
8. What You'll Need --
9. 4 tablespoons of butter.
10. 2 tablespoons of maple syrup.
11. 1 cup of powdered sugar.
12. turbinado sugar (optional, but recommended).
13. coarse grain sea salt (optional, but recommended).
14. What You'll Do --
15. Combine the syrup and butter until combined. Add the sugar, a bit at a time, and whip at high speeds until combined. Pipe or spread onto cupcakes. Sprinkle on sea salt and turbinado sugar for decoration and a lot of added flavor.
Title: Delcies Cake
Ingredients:
- 2 milk
- 1 1/2 sugar
- 2 1/2 all-purpose flour
- 2 baking powder
- 1 Crisco shortening
- 2/3 salt
- 2
- 1
Instructions:
1. Beat together in order given. Except egg whites and salt.
2. Be careful with the milk.
3. She added it to make it wet.
4. Beat egg whites and salt together, fold in to above mixture.
5. Bake 45 minutes at 350.
Title: Crunchy Brownie Cookies
Ingredients:
- 3 all-purpose flour
- 2/3 salt
- 3/4 baking powder
- 1/2 unsalted butter
- 1 sugar
- 1 1/2 eggs
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment.
2. In a medium bowl, whisk the flour, cocoa, salt and baking powder together.
3. In another (large) bowl, beat butter and sugar with electric mixer until fluffy. Add eggs, one at a time, scraping down sides of bowl. Mix in vanilla.
4. Gradually mix in dry ingredients. When combined. scrape dough onto a piece of plastic wrap and wrap tightly. Refrigerate 1 hour.
5. On a floured surface, roll dough to 1/4 inch thickness. Cut into desired shape using a 1 1/2 inch cutter, brushing extra flour off tops.
6. Bake 8 to 11 minutes, until edges are firm and centers are slightly soft and puffed. Transfer to a wire rack to cool.
Title: Blueberry Cobbler
Ingredients:
- 2 flour
- 1 sugar
- 1 milk
- 2 baking powder
- 2 salt
- 6 butter
- 1 fresh blueberries
- 1 sugar
- 2 boiling water
- 2 cornstarch
Instructions:
1. Mix your cobbler ingredients together and put in a 9 x 13 pan.
2. Mix together your topping ingredients and pour over top of cobbler.
3. Bake 350 for 30-45 minutes.
4. Top with cream of your choice !
Title: Jamie Oliver's Baked Fruit
Ingredients:
- 1 vanilla pod
- 1 granulated sugar
- 4
Instructions:
1. Preheat oven to 425*F Using a food processor, combine vanilla pod and sugar.
2. Wash fruit.
3. Halve and remove pits from plums, nectarines, peaches and apricots, if using, and peel bananas and cut into chunks.
4. Place fruit in a single layer on baking sheet (s).
5. Sprinkle with about 1/2 cup of vanilla sugar.
6. (Store leftover vanilla sugar in an airtight container.) Bake fruit 10-15 minutes, or until fruit is soft but still holds its shape.
7. Serves 8-10.
Title: Spanish Butter Wafers
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 salt
- 1/2 vegetable shortening
- 1/2 butter
- 1 1/4 granulated sugar
- 2 eggs
- 1 vanilla extract
- 1 1/2 anise seeds
Instructions:
1. Combine the flour and salt.
2. In a large bowl, cream the vegetable shortening, butter and sugar. Beat in the eggs one at a time. Beat in the vanilla extract. Gradually blend in the dry ingredients. Stir in the anise seeds. Cover and chill for 4 hours.
3. Preheat the oven to 350 degrees.
4. Pinch off walut-sized pieces of dough and form into balls. Place 1 inch aparat on ungreased baking sheets. Flatten the balls with the bottom of a glass dipped in flour.
5. bake for 15 to 18 minutes until lightly colored. Transfer to wire racks to cool.
Title: Sticky Date Pudding (Gluten-Free Option)
Ingredients:
- 1 dates
- 1 1/4 water
- 60 butter
- 1/4 margarine
- 2 caster sugar
- 1 eggs
- 1 self-raising flour
- 1/4 bicarbonate of soda
- 1 1/4 vanilla essence
- 200 brown sugar
- 130 butter
- 1/2 margarine
- vanilla essence
Instructions:
1. Preheat oven to 160°C and grease a large loaf tin or similar sized casserole dish.
2. Add the dates and water to a saucepan and simmer gentley, until the dates have softened. Remove from the heat.
3. Add the sugar, butter, bi-carb soda and vanilla essence to the date mixture ,while the mixture is still warm. Allow to cool.
4. Add the eggs and flour. Mix well.
5. Pour the mixture into the baking dish and bake for approx 30 minutes.
6. For the sauce: Using a saucepan- combine all sauce ingredients and simmer gentley for 5 minutes.
7. TO serve: place a slice or square of the date pussing in a bowl and spoon over some sauce.
8. Leftovers can be frozen in single-serve plastic containers and reheated in the microwave for one minute on High.
Title: Saucy Rhubarb Cake
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/2 white sugar
- 1 egg
- 2 flour
- 1 baking soda
- 1/2 salt
- 1 sour cream
- 1 1/2 rhubarb
- 1/2 butter
- 1 sugar
- 1/2 heavy cream
- 1 vanilla
Instructions:
1. Preheat oven to 350.
2. Grease a 9x13 baking pan.
3. Cream together butter and sugars. Add egg and mix until smooth.
4. In another bowl combine flour, soda, and salt.
5. Add flour mixture to sugar mixture alternating with sour cream. Stir in rhubarb.
6. Pour into greased pan and bake 35-40 minutes.
7. Meanwhile make sauce by combining butter, sugar and cream and bring to boil (use either saucepan or microwave) and stir in vanilla.
8. When cake is done poke holesin cake with fork and pour over half of sauce. Spoon remaining sauce over cake when served.
Title: Maggiano's Little Italy Italian Trifle With Seasonal Fruit
Ingredients:
- 3/4 eggs
- 1/4 cornstarch
- 2 vanilla extract
- 1 pineapple
- 1 grapes
- 1 blueberries
- 1 strawberry
- 1 heavy cream
- 1 mint sprigs
- 1
- 2
- 3 3/4
- 1
- 6
Instructions:
1. Pastry Cream:
2. In a stainless steel pot, scald milk by heating until skin forms on top.
3. Meanwhile, whisk together yolks and sugar well.
4. Add cornstarch and whisk. Once milk is scalded, slowly pour into egg mixture while whisking.
5. Once incorporated, pour back into pot and put over low heat while whisking. Cook mixture just until it gets thick and comes to a boil.
6. Remove from heat immediately and pour into metal bowl. Whisk vanilla extract and cover directly with plastic wrap. Let cool several hours or overnight.
7. In a small mixer, whip cream and sugar until stiff. Fold into cooled pastry cream mixture.
8. Assembly:
9. Mix all fruit together in a bowl.
10. In a sundae glass, place one cake cube on the bottom.
11. Top with two ounces of cream mixture. Top with two ounces of fruit plus place for more cubes of cake on top of cream mixture and press slightly.
12. Top with three ounces of cream mixture.
13. Reserve remainder of fruit as a garnish.
Title: chocolate blamange
Ingredients:
- 3 milk
- 3 sugar
- 5 cornstarch
- 5 salt
- 1 vanilla
- 1/2 milk
- 1/2
Instructions:
1. Bring 3 C.
2. milk to a boil.
3. Add remaining ingredients together in a small bowl.
4. Add to boiling milk.
5. Stir until thickened and smooth.
6. Pour in individual custard dishes and put in fridge until set.
7. This is great served covered with cool whip or half and half.
Title: Oven-Roasted Fruit With Caramel Sauce
Ingredients:
- 1 1/2 raisins
- 1/2 dry white wine
- 2 fresh ginger
- 1 cloves
- 10 star anise
- 4 light brown sugar
- 1 granulated sugar
- 3/4 cold water
- 1 corn syrup
- 1/4 fresh lemon juice
- 1 pure vanilla extract
- 1 heavy cream
- 1 3/4 unsalted butter
- 2
Instructions:
1. Place the dried fruit and raisins in a heatproof bowl and cover with boiling water.
2. Allow to stand for 30 minutes, or until the fruit has plumped.
3. Drain off all the soaking liquid, reserving 1 cup.
4. Place the fruit and the reserved soaking liquid in a large saucepan.
5. Add the wine, ginger, cloves, star anise, and cinnamon stick, place over medium heat, and bring to a boil.
6. Immediately lower the heat to a low simmer, cover, and simmer for about 15 minutes, or until the fruit is quite soft.
7. Remove from the heat and drain well, discarding the spices.
8. Meanwhile, preheat the oven to 450ºF.
9. Lightly butter a baking sheet.
10. Spread the poached fruit and the nuts out on the baking sheet, leaving space between the fruit.
11. Brush the tops with the melted butter.
12. Roast for 10 minutes, or until the fruit is just beginning to color.
13. Serve in individual bowls, drizzled with caramel sauce.
14. CARAMEL SAUCE:
15. Combine the brown and granulated sugars with 1 cup cold water in a heavy medium saucepan over medium heat and bring to a boil.
16. Boil for 12 minutes, or until the syrup is a rich caramel color, brushing down the sides of the pan with a wet pastry brush from time to time to dissolve any sugar crystals that form.
17. Taking care as the syrup may bubble over, whisk in the corn syrup, lemon juice, and vanilla and bring to a simmer.
18. Carefully whisk in the cream, bring to a boil, and boil gently for 10 minutes, or until the sauce is thick.
19. Whisk in the butter and serve hot.
Title: Mandarin Orange Tea Cake
Ingredients:
- 1 eggs
- 1/2 milk
- 2 mandarin oranges in light syrup
- 2 powdered sugar
- 1/4 orange, rind of
- 1
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F Grease 9-inch bundt pan.
2. Beat cake mix, 1/2 cup orange juice, eggs and milk in a large bowl with electric mixer at medium speed 2 minutes or until light and fluffy. Fold in orange segments. Pour batter into prepared pan.
3. Bake 45 minutes or until golden brown and toothpick inserted near center comes out clean. Cool in pan 15 minutes on wire rack. Invert cake onto rack, cool completely.
4. Combine sugar, orange peel and remaining 2 tablespoons orange juice in small bowl; stir until smooth. Drizzle glaze over cake. Allow glaze to set about 5 minutes before serving.
Title: Nicole's Italian Ricotta Cheesecake
Ingredients:
- 1 cream cheese
- 1 1/3 sugar
- 2 whole milk ricotta cheese
- 1 sour cream
- 3 eggs
- 1 vanilla
- 1 anise
- 1/2 flour
Instructions:
1. In a mixer, beat cream cheese and sugar until combined.
2. Add ricotta cheese and sour cream and whip until smooth.
3. Mix in eggs, vanilla and anise extract.
4. Slowly add in flour and mix well at high speed three minutes.
5. Pour into a greased and floured spring form pan.
6. Bake at 425 for 15 minutes.
7. Reduce heat to 350 and bake one hour until set and starting to brown.
8. Toothpick will come out clean when inserted in center.
9. Cool completely. Refrigerate at least 4 hours before serving.
Title: Crowned Apple Cake
Ingredients:
- 4 green apples
- 1/3 honey
- 1 ground cinnamon
- 3 all-purpose flour
- 2 sugar
- 1 eggs
- 4 baking powder
- 1/3 vanilla extract
- 3 salt
- 2 1/2 walnuts
- 1 pecans
- 1/2 pecan halves
- 1/2 walnuts
Instructions:
1. Place oven rack in lower third of oven and preheat oven to 350 degrees. Grease or spray a 10 inch tube pan with removable bottom.
2. Peel, quarter, core and slice apples 1/4 inch thick. Place in a medium bowl with honey and cinnamon. Toss to coat and set aside while preparing cake.
3. In a large mixing obwl with electric mixer on low speed, mix flour, sugar, oil, eggs, juice, baking powder, vanilla, and salt until combined.
4. Increase speed to moderately high and mix until well blended, about 2 minutes.
5. Pour 1/3 of the batter into prepared pan. Arrange 1/3 of apple slices over the batter and sprinkle with chopped nuts if using. Cover with 1/2 of remaining batter. Arrange 1/2 of remaining apples slices over batter and top with remaining batter, spreading evenly. Over lap the remaining apple slices around the tube og the pan, extending out like petals. Pour remaining juices from the bowl over the apples. If desired, arrange nut halves along the outer edge to encircle the of the cake.
6. Place cake on a rimmed baking sheet and bake for 80 to 90 minutes or until a toothpick or skewer inserted to center comes out clean. If top gets too brown, cover loosely with foil. Remove cake from oven and cool 10 minutes. Go around inside edges of pan with a knife and remove sides of pan. Cool cake to room temperature. Cut around the tube and bottom of pan with a knife. Carefully lift the cake from the pan to a serving plate. (Cake may be stored, covered, at room temperature up to 2 days or frozen.).
Title: Magnolia Bakery's Chocolate Drop Cookies
Ingredients:
- 2 1/4 unbleached flour
- 1/2 baking soda
- 1 salt
- 1 unsalted butter
- 1 1/3 light brown sugar
- 2/3 sugar
- 1 eggs
- 2 milk
- 3 pure vanilla extract
- 1 pecans
- 1 1/2
- 1
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Combine the flour, cocoa powder, baking soda and salt in large bowl; set aside.
3. In another large bowl cream the butter, brown sugar and white sugar until smooth; about 3 minutes.
4. To the butter mixture, add the eggs and mix well. Next add the milk and vanilla extract. Blend for another minute.
5. Stir in the flour mixture and beat thoroughly. Add the pecans, Almond Roca bits (or Heath Bars) and the vanilla chips.
6. Arrange the cookies on a parchment lined baking sheet.
7. Leave several inches between each cookie as they will need room to expand.
8. Bake for about 10-12 minutes. Remove from oven, cool cookies on the sheet. Remove the cookies after 1 minute and cool on wire rack.
Title: Strawberry and Rhubarb Crumble
Ingredients:
- 3/4 all-purpose flour
- 2/3 sugar
- 1 salt
- 6 unsalted butter
- 1/2 old fashioned oats
- 1/2 hazelnuts
- 1/2 vanilla bean
- 1 strawberry
- 12 rhubarb
- vanilla ice cream
Instructions:
1. Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter; rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. (DO AHEAD: Topping can be made 1 day ahead.) Cover and chill.
2. Preheat oven to 375°F
3. Butter 11x7x2-inch glass baking dish.
4. Place 1/2 cup sugar in large bowl.
5. Scrape in seeds from vanilla bean; whisk to blend well.
6. Add strawberries and rhubarb to sugar in bowl; toss to coat well.
7. Scrape fruit filling into prepared baking dish.
8. Sprinkle oat topping evenly over filling.
9. Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes.
10. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.
Title: Baked Apples
Ingredients:
- 4 apples
- 2 honey
- 2 butter
- 2 brown sugar
- 2 white sugar
- 1 ground cinnamon
- 1 lime, juice of
- 1 salt
- 1
Instructions:
1. Preheat oven to 400 degrees
2. Melt the butter in the microwave.
3. Put the apple slices in a large ziploc bag.
4. Whisk the honey, butter, lemon juice, and lime juice.
5. Pour the liquid mixture into the bag, seal it, and shake vigorously until well mixed.
6. Then add the sugar, cinnamon, and salt. Repeat shaking the bag vigorously, make sure to shake it for a good 30 seconds or more to make sure everything is evenly distributed.
7. Pour the contents of the bag into a glass baking dish.
8. Bake for 40 minutes uncovered, stirring twice during the process.
Title: Almond Kipferl - Dutch Crescents
Ingredients:
- 1/3 butter
- 1/2 shortening
- 2 sugar
- 1/8 salt
- 1/2 flour
- 1 2/3
Instructions:
1. Preheat oven to 350F and lightly grease a baking sheet.
2. Cream butter or shortening until soft; add sugar gradually and beat until light and fluffy and all the sugar is completely dissolved.
3. Add egg yolks, one at a time, beating hard after each addition.
4. Add salt, ground almonds, flour and mix well.
5. Cut into rounded tablespoon portions, roll on lightly floured board into pencil-shaped pieces about 4 or 5 inches in length, tapering each end.
6. Arrange on prepared baking sheet into crescent shapes.
7. Bake for about ten minutes.
Title: Colorful Gumdrop Cake
Ingredients:
- 1 sugar
- 1/2 butter
- 2 eggs
- 1 fresh lemon rind
- 1 vanilla
- 2 flour
- 1 baking powder
- 1/2 salt
- 1/2 milk
- 2 sweetened flaked coconut
- 1 icing sugar
- 1 lemon juice
- 2
- 1/4
Instructions:
1. Grease a 9x5 (2 L) loaf pan.
2. Line with parchment paper, cutting to fit.
3. In large bowl,beat sugar& butter until light& creamy,beat in the eggs,lemon rind& vanilla until fluffy.
4. In a separate bowl,stir together flour,baking powder& salt.
5. Gradually beat the flour mixture into sugar mixture alternately with the milk until mixture is smooth.
6. Stir in gumdrops& coconut until well combined.
7. Spoon into prepared pan and bake at 350 for 1-1 1/4 hrs.
8. or until tester in centre comes out clean.
9. DON"T OVERBAKE.
10. Let cool in pan for 5 minutes.
11. Turn out and let cool on wire rack completely.
12. Lemon Glaze: In small bowl,whisk icing sugar& lemon juice until smooth.
13. Drizzle glaze evenly over top of the cake& sprinkle with the chopped gumdrops.
14. Can be refrigerated loosely covered for up to 1 week.
15. If you would like to store longer, freeze the cake UNWRAPPED, then wrap carefully& store in freezer up to three months.
Title: Mixed Berry Parfaits
Ingredients:
- 1 wild strawberry gelatin
- 1 fresh strawberries
- 1 fresh blueberries
- 1 fresh raspberry
- 2 prepared vanilla pudding
Instructions:
1. You'll need 5 (10 ounce) glass or plastic glasses.
2. Prepare gelatin in a 2-cup glass measure as box directs.
3. Refrigerate, occasionally stirring gently (try not to create bubbles), 30 minutes or until consistency of egg whites.
4. Meanwhile, stem and hull 1/2 cup strawberries, cut in small pieces.
5. Combine with 1/2 cup each blueberries and raspberries.
6. Divide fruit mixture among glasses.
7. Add gelatin and gently stir with a skewer to incorporate berries so some are suspended in the gelatin (don't overstir).
8. Refrigerate 3 hours or until set.
9. Spoon pudding on gelatin.
10. Stem, hull, and slice remaining strawberries and mix in a bowl with remaining blueberries and raspberries; spoon over pudding.
11. Planning tip: Can be made through step 8 up to 2 days ahead.
Title: Dutch Funnel Cake for a Group
Ingredients:
- 2 flour
- 6 eggs
- 4 milk
- 1 baking powder
- 1 salt
- 1 vanilla extract
- powdered sugar
Instructions:
1. Beat eggs, add milk and vanilla and beat again.
2. Sift dry ingredients into a large bowl.
3. add egg mixture and beat until smooth.
4. Heat oil to 400 degree.
5. Pour 1/2 cup of batter into a funnel.
6. let butter drizzle into hot oil starting at the center and expanding in a circular motion, crosscrossing with the last bit of batter.
7. brown on both sides.
8. drain on paper towels.
9. sprinkle with powdwered sugar.
Title: Drippy Icing
Ingredients:
- 1 1/2 milk
- 3 flour
- 1 sugar
- 2 -3 vanilla
- 1 butter
Instructions:
1. Stir all the time while cooking.
2. Boil until thickened-then its ready to use on cakes.
3. Real good on chocolate cakes, and can be used on other cakes.
4. I made a pineapple upside down cake and used this icing over it.
5. DH loved it.
Title: Kato's Golden Spice Cake
Ingredients:
- 2 1/2 flour
- 2 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 2 ground cinnamon
- 1/2 ground cloves
- 1/4 ground ginger
- 1/4 ground cardamom
- 1/4 ground nutmeg
- 1/4 ground allspice
- 1/4 ground mace
- 1/4 ground celery seed
- 1/4 shortening
- 3/4 brown sugar
- 1 sour cream
- 1 1/4 buttermilk
- 3 eggs
- 1 vanilla
Instructions:
1. Preheat oven to 350 degrees Add flour, baking powder, soda, salt and spices in large bowl and sift together.
2. Cream shortening and sugar until light and fluffy.
3. Add eggs one at a time, beating well. Now add in the vanilla.
4. Add dry ingredients alternating with sour cream or buttermilk.
5. DO NOT OVER MIX-- Pour into greased 13 x 9 x 2" pan and bake at 350 degrees for 40 - 50 minutes.
6. Spread with vanilla buttercream frosting.