lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Swirl Cake
Ingredients:
- 1 butter
- 2 regular margarine
- 2 sugar
- 3 vanilla
- 2 3/4 eggs
- 1 unsifted all-purpose flour
- 1/2 baking soda
- 1 salt
- 1 buttermilk
- 1/4 milk
- 1 baking soda
- 1/2 flaked coconut
- 3 2/3 butter
- 1/2 regular margarine
- 1 confectioners' sugar
- 2 -3 milk
- 8 sugar
- 1/2 cornstarch
- 1/3 evaporated milk
- 1 butter
- 3/4 margarine
- 1 flaked coconut
- 1
- 1/2
Instructions:
1. FOR THE VANILLA BATTER: Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, 1 teaspoon baking soda and the salt; add alternately with buttermilk to creamed mixture.
2. FOR THE CHOCOLATE BATTER: Combine syrup and 1/4 teaspoon baking soda. Measure 2 cups of the vanilla batter into small bowl; blend in chocolate syrup mixture.
3. Add coconut to remaining vanilla batter; pour vanilla batter into GREASED and FLOURED 12 cup Bundt pan or 10 inch tube pan. Pour chocolate batter over vanilla batter in pan; DO NOT MIX.
4. Bake at 350°F about 70 minutes or until cake tester comes out clean. Cool 15 minutes; remove from pan. Cool completely; glaze or frost as desired. I served it plain with whipped cream. 12 to 16 servings.
5. TO MAKE THE ICING: Cream butter and confectioners’ sugar in small mixer bowl; blend in syrup. Melt chocolate bar pieces in top of double boiler over hot, not boiling, water; add to syrup mixture. Add milk; beat to spreading consistency. Makes about 2 1/2 cups.
6. TO MAKE THE GLAZE: Combine chocolate and cream in small saucepan. Cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; do not boil. Remove from heat; cool, stirring occasionally, until mixture begins to thicken, about 10 to 15 minutes. About 1 cup.
7. TO MAKE CHOCOLATE-COCONUT FROSTING: Combine sugar and cornstarch in small saucepan; blend in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Add chocolate bar pieces and butter; stir until chocolate is melted and mixture is smooth. Stir in coconut and nuts. Immediately spread on cake. About 2 cups frosting.
8. *To sour milk: Use 1 Tablespoon vinegar plus milk to equal 1 cup.
9. **You may substitute 1 1/3 cups semi sweet chocolate chips for the baking chocolate.
Title: Cherry Nut Bread (Cake)
Ingredients:
- 3/4 sugar
- 1/2 milk
- 3 black walnut
- 1/2 egg
- 1 cherry pie filling
- 1 1/2 butter
- 1
Instructions:
1. Mix ingredients together.
2. Use butter to grease baking dish.
3. Use 9" x 9" square baking dish.
4. Bake in 350° F oven for 45-50 minutes or until an inserted toothpick comes out clean.
Title: Strawberry Cake from Scratch
Ingredients:
- 2 1/4 cake flour
- 2 1/2 baking powder
- 1 butter
- 1 1/4 sugar
- 2 eggs
- 1 fresh strawberries
- 3 lemon zest
- 3/4 lemon juice
- 1 butter
- 1 fresh strawberries
- 1/2 cream cheese
- 1/2 confectioners' sugar
- 8
- 1
- 2 -3
Instructions:
1. Combine sifted flour and baking powder in a bowl and set aside. Using a mixer, cream the butter and sugar. Add eggs 1 at a time; mix well after each addition. Next add pureed strawberries and extract and combine well. Gradually add the flour (and baking powder) and the milk alternating between them until completely mixed. Then add lemon zest and juice and mix well.
2. Lightly grease and flour a 13 X 9 pan or (2) 8" round pans. Pour batter into pans and bake at 350 degrees for 25 - 30 min or until a toothpick inserted in the middle comes out clean. I did (2) 8" pans and it was done perfectly right at 25 minute Oven times may vary.
3. For the icing : using a mixer, cream the cream cheese and butter until nice and smooth. Add the extract and pureed strawberries. Gradually add the powder sugar until it has the consistency and sweetness you desire. You can alter this to your liking. If you make it a bit too sweet, add just a little bit of lemon juice. This will help balance out the sweetness.
Title: Bread pudding
Ingredients:
- butter
- sultana
- apple
- egg
- sugar
- golden syrup
- nutmeg
Instructions:
1. soak the bread in milk until all soggy.
2. Squeeze out all the milk and add the melted butter sultanas, chopped apple, beaten eggs, sugar syrup and nutmeg.
3. You then just pour all this into a baking dish and bake for about an hour till all cooked.
4. Grill the top to make it crispy.
Title: Alaina's Best Oatmeal Raisin Cookies
Ingredients:
- 1/2 salt
- 1/2 baking soda
- 1 flour
- 1/2 butter
- 6 brown sugar
- 6 white sugar
- 1 egg
- 1/2 vanilla extract
- 1/2 cinnamon
- 1 blended oatmeal
- 1/2 raisins
Instructions:
1. Sift salt, baking soda and flour together; set aside.
2. Cream butter, add brown sugar, white sugar, a little at a time, creaming after each addition until mixture is nice and fluffy.
3. Add egg and vanilla. Beat well.
4. Add sifted ingredients and mix.
5. Add cinnamon, blended oatmeal and raisins; mix well.
6. Drop by rounded tablespoons 2 inches apart on a greased cookie sheet.
7. Bake at 350 degrees Fahrenheit for 10 to 13 minutes until slightly browned.
8. Cool cookies and store in an airtight container.
Title: Lemon Cookies (Raw Food Dehydrator Recipe)
Ingredients:
- 2 raw cashews
- 2 lemons
- 1/2 banana
- 1/4 raw honey
- 1/3 pure vanilla extract
- 2
- 1
Instructions:
1. Drain and rinse cashews.
2. Place all ingredients into food processor and process until smooth.
3. Spoon cookies out (about 1 1/2 T. each) onto mesh dehydrator sheets.
4. Leave as-is or you can flatten them out, to about 1/2 inch thick, for faster drying.
5. Dehydrate at 115 degrees for 8-10 hours or until the texture you desire is reached.
Title: Caramel Pecan French Silk Pie
Ingredients:
- 1 butter
- 1 sugar
- 6 Creme de Cacao
- 1/3 pecans
- 1/3 chocolate curls
- 2
- 3
- 1
- 3/4
- 1
Instructions:
1. Prepare Baked Pastry Shell; set aside.
2. In a heavy medium saucepan combine the 1 cup whipping cream, the chocolate pieces, butter, and sugar.
3. Cook over low heat, stirring constantly, until chocolate is melted (about 10 minutes).
4. Remove from heat.
5. Gradually stir half of the hot mixture into beaten egg yolks.
6. Return egg mixture to chocolate mixture in saucepan.
7. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened and begins to bubble (about 5 minutes).
8. Remove from heat.
9. (Mixture may appear to separate.) Stir in the 3 tablespoons creme de cacao or whipping cream.
10. Place the saucepan in a bowl of ice water, stirring occasionally, until the mixture stiffens and becomes hard to stir (about 20 minutes).
11. Transfer the chocolate mixture to a medium mixing bowl.
12. Beat cooled chocolate mixture with an electric mixer on medium to high speed for 2 to 3 minutes or until light and fluffy.
13. Spread caramel ice cream topping in bottom of Baked Pastry Shell.
14. Sprinkle pecans evenly over caramel.
15. Carefully spread filling into pie shell.
16. Cover and refrigerate pie for 5 to 24 hours.
17. To serve, top with whipped cream.
18. If you like, garnish with chocolate curls.
Title: Banana Crackers
Ingredients:
- 1 banana
- 1 graham cracker
Instructions:
1. Slice up banana into a bowl.
2. Crush graham cracker into fine crumbs. (It works well to put it into a baggie and roll over it with a rolling pin. Then reuse to the baggie to store the extra graham crackers, or rinse and reuse!).
3. Sprinkle crumbs over the bananas.
4. Stir to coat.
5. Enjoy!
Title: Altered Oatmeal Raisin Cookies
Ingredients:
- 1 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 salt
- 1 unsalted butter
- 1 Splenda sugar substitute
- 1/2 eggs
- 1 vanilla
- 2 oats
- 2 golden raisins
- 3
- 2
Instructions:
1. Preheat oven to 350°.
2. Soak the raisins in a bowl with hot water and a few splashes of vanilla while you prepare the other ingredients.
3. Mix together the flours, baking powder, baking soda and salt. Set aside.
4. Cream the butter and sugars. Add the eggs and vanilla.
5. Fold the dry mixture into the wet mixture, avoiding overmixing until there are no dry spots.
6. Fold in the oats and then the raisins, which have been drained and rinsed.
7. Bake on a cookie sheet sprayed with nonstick spray for about 13 minutes, or until the edges start to brown.
Title: Basic Tart Dough
Ingredients:
- 1 water
- 2 vanilla extract
- 1 unbleached all-purpose flour
- 1 1/4 sugar
- 1/3 salt
- 1/4 unsalted butter
- 8
Instructions:
1. In a small bowl, stir together the egg yolk, water and vanilla; set aside.
2. To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and mix with a fork just until the dough pulls together.
3. To make the dough in a stand mixer fitted with the paddle attachment, stir together the flour, sugar and salt in the mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.
4. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
5. To roll out the dough, on a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. Use a small, sharp knife to cut out a round or rounds 2 inches greater in diameter than your tart or larger tartlet pans. Use a small, sharp knife or a cookie cutter to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans. If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart.
Title: Oatmeal Cookie-Bottomed Brownies
Ingredients:
- 2 1/2 quick-cooking oats
- 3/4 old fashioned oats
- 3/4 all-purpose flour
- 1/2 dark brown sugar
- 3/4 baking soda
- 1 butter
- 1/2 water
- 1/4 eggs
- 2
- 1
Instructions:
1. Preheat oven to 350°.
2. Position oven rack in the lower third of the oven.
3. Spray the bottom only of a 13 x 9 inch baking pan with nonstick cooking spray.
4. In a bowl, mix oats, flour, brown sugar, and baking soda; mix in softened butter with wooden spoon or electric mixer set on low until well blended.
5. Reserve 1 cup of the oat mixture; press remaining oat mixture into prepared pan.
6. Bake 10 minutes; transfer to wire rack and cool 5 minutes (leave oven on).
7. In a mixing bowl mix the brownie mix, oil, water, and eggs with a wooden spoon until just blended and all dry ingredients are moistened; stir in chocolate chips.
8. Spread batter over partially baked crust; sprinkle with reserved oat mixture.
9. Bake 30-35 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean (do not overbake).
10. Transfer brownies to a wire rack and cool completely.
11. Cut into squares.
Title: Dirt Cake II
Ingredients:
- 1 butter
- 1/4 margarine
- 1 cream cheese
- 2 instant vanilla pudding
- 2 milk
- 1 Cool Whip
- 8
Instructions:
1. Crush the Oreo cookies in a blender or food processor; set aside.
2. Cream together butter or margarine and cream cheese.
3. In a large bowl, mix 2 large boxes of vanilla instant pudding (add amount of milk according to package of pudding).
4. Add cream cheese mixture and 8 ounces of Cool Whip.
5. Beat together until mixed.
6. In an 8 inch flower pot, layer the cookie mixture, the pudding mixture, the cookie mixture, and so on.
7. End up with the cookie mixture (this looks like dirt).
8. Add an artificial flower on top.
Title: Fluffy Brown Sugar Frosting
Ingredients:
- 1 brown sugar
- 1/4 water
- 1/2 corn syrup
- 4 vanilla
- 2
Instructions:
1. Mix brown sugar, water and corn syrup in a medium saucepan.
2. Bring to a full rolling boil. (Be careful, as it will rise, so make sure the sides of your pan are taller). Let it boil at medium to medium high until the syrup drops like a hair from spoon (approximately 10 minutes). Remove from burner and set aside.
3. Meanwhile, beat egg whites until stiff.
4. SLOWLY pour the hot syrup in a THIN stream into egg whites, beating constantly.
5. Beat until frosting holds peaks, then blend in vanilla.
6. Let cool to room temp, then store covered in the fridge until ready to use.
7. The egg whites are cooked when the hot sugar syrup is slowly streamed into them. So no worries about raw egg whites!
Title: Oatmeal Walnut Dark Chocolate Chip Cookies
Ingredients:
- 1 1/2 flour
- 1 1/4 baking soda
- 1 salt
- 1/2 butter
- 1/2 coconut oil
- 3/4 brown sugar
- 3/4 sugar
- 2 eggs
- 1 hot water
- 1 1/2 vanilla
- 1 walnuts
- 12 -16 quick oats
- 2
Instructions:
1. Preheat oven to 375.
2. Combine flour, soda and salt in a large bowl and set aside.
3. Cream together butter, coconut oil and sugars in a small bowl.
4. Add one egg at a time and mix well.
5. Stir hot water and vanilla into flour mixture.
6. Stir in oats, chocolate chips and chopped walnuts to flour mixture.
7. Add creamed butter and sugar mixture and mix well until well incorporated.
8. Using TBS size cookie dough dropper (or drop from large tablespoon) onto non-stick cookie sheet. I use demarle non-stick liner.
9. Bake at 375 for 9 minutes. Let cool 5 minutes and remove to cooling rack. Place in sealed cookie jar.
Title: Grilled Cinnamon and Brown Sugar Apples
Ingredients:
- 2 apples
- 1/2 water
- 1/4 lemon juice
- 2 brown sugar
- 1 brown sugar substitute
- cinnamon
Instructions:
1. Preheat grill to medium heat.
2. Place apple slices in a bowl with water and lemon juice to prevent them from turning brown.
3. In another bowl mix cinnamon and sugar.
4. Drain apples and place them on grill rack and allow to cook for 6-8 minutes on each side, turning once.
5. Remove from grill and sprinkle with the cinnamon brown sugar mixture.
6. Garnish as desired and serve!
Title: Lane Cake
Ingredients:
- 3 1/4 all-purpose flour
- 3 1/2 baking powder
- 1 butter
- 2 sugar
- 1 vanilla extract
- 1 milk
- 8 sugar
- 8 butter
- 1 1/4 pecans
- 1/2 coconut
- 1 seedless raisin
- 1
- 1/4
Instructions:
1. CAKE: Heat oven to 375 degrees.
2. Grease, then line with wax paper, the bottoms of four 9" round cake pans.
3. Sift together flour, baking powder, and salt.
4. In a large bowl, cream together butter and sugar.
5. Add vanilla.
6. At low speed, beat in flour mixture, 1/4 cup at a time, then add milk in 1/3 cup at a time.
7. Beat just until smooth.
8. In another large bowl, beat egg whites until they form stiff peaks.
9. Gently fold in batter mixture.
10. Divide evenly into the 4 baking pans.
11. Bake about 15-20 minutes, then cool completely.
12. Frost layers with Lane filling.
13. FILLING: In a saucepan, beat egg yolks slightly.
14. Add sugar and butter and cook over low heat, stirring frequently, for about 5 minutes, or until slightly thickened.
15. Add remaining ingredients and mix well.
16. Frost individual cake layers, then top and sides.
Title: Macaroon Sweet Potato Bake
Ingredients:
- 6 mashed sweet potatoes
- 6 butter
- 4 1/2 butter
- 1/4 amaretto liqueur
- 1/2 salt
- 1/2 brown sugar
- 1/2 ground ginger
- 1/2 pecans
- 1/4 orange marmalade
- 6
Instructions:
1. In a large bowl, combine the sweet potatoes, 6 tbsp butter, brown sugar, amaretto or almond extract, salt and ginger; beat till smooth.
2. Stir in pecans and marmalade.
3. transfer to greased 11x7x2 pan.
4. Toss macaroons with remaining butter; sprinkle on top.
5. Bake, uncovered 325 for 30-35 minutes until heated through.
Title: Apple Kuchen
Ingredients:
- 3 apples
- 1/2 sugar
- 1 cinnamon
- 1 nutmeg
- 2 lemon rind
- 1/3 rum
- 2 flour
- 1 -2 flour
- 1 sugar
- 1/3 butter
- 1/3 margarine
- 1/2 cardamom
- 1 1/4 ricotta cheese
- 1/3 sugar
- 1 flour
- 1 lemon juice
- 2 vanilla
- 2 eggs
- 8 ginger
- 1/2
Instructions:
1. APPLES: In a saucepan, combine apples, 1/2 cup sugar, cinnamon, nutmeg, 2 tablespoons lemon juice, rum and 1 cup sliced almonds. Cook over medium heat until apples are soft but not saucy. Add 1 tablespoons of flour; mix well. Add another tablespoons of flour if liquid is present. Set aside.
2. BASE: In a bowl, combine 1 cup flour, and 1/2 cup sugar. Cut in butter with a pastry blender or two knives, until small crumbs form. Sprinkle on cardamom. Lightly pat mixture into a well-greased 10-inch springform pan.
3. FILLING: In a mixer, combine ricotta cheese, 1/2 cup sugar, 1 tablespoons flour and 1 tablespoons lemon juice. Beat until smooth. Stir in vanilla. Add eggs, one at a time; beat well. Pour evenly onto base.
4. Spoon apple mixture over filling; sprinkle with remaining almonds. Bake in 475F oven for 15 minutes. Reduce heat ot 350F and bake for another 30-40 minutes, until golden brown and firm. Cool in pan for 30 minutes.
5. GLAZE: Heat apple jelly until bubbles form (about 1 minute on high in microwave). Add ginger; mix well. Cool and pour over cooled cake while still warm in the pan. Allow to set for 20 minutes before removing the ring.
Title: Easy Pistachio Cake
Ingredients:
- 5 eggs
- 1/2 water
- 1/2 milk
- 1/2 instant pistachio pudding mix
- 1
Instructions:
1. mix all ingredients in a bowl and use hand mixer until smooth.
2. place in greased and floured pan using a bundt or a tube pan.
3. Bake at 350 for 1 hour
4. Cool completely.
5. Dust with powdered sugar.
Title: Chocolate Pumpkin Spice Cake
Ingredients:
- 1/2 unsalted butter
- 2 sugar
- 1 pumpkin puree
- 1 vanilla extract
- 4 eggs
- 2 baking powder
- 1 baking soda
- 1/4 salt
- 2 cinnamon
- 1 ginger
- 1/4 clove
- 1/4 nutmeg
- 3/4 flour
- 2 2/3 pecans
- 1 1/2 walnut pieces
- 1 golden raisin
- confectioners' sugar
Instructions:
1. Preheat the oven to 350 degrees F.
2. Grease and flour a 10-inch bundt pan or tube pan.
3. In a large heavy saucepan over medium heat, melt the butter.
4. Remove from heat and mix in the sugar, pumpkin puree, vanilla, and eggs.
5. Add the baking powder and baking soda in pinches, breaking up any lumps with your fingers.
6. Stir in thoroughly.
7. Stir in the salt, cinnamon, ginger, cloves, nutmeg, and cocoa.
8. Stir in the flour, just until blended, then the nuts and raisins.
9. Pour and scrape the batter into the pan.
10. Smooth the top.
11. Bake for 45 minutes.
12. Cool in the pan on a rack for 10 minutes.
13. Remove from the pan and cool on the rack for about 15 minutes more. When cool, dust top with confectioners' sugar, if desired.
Title: Cream Cheese Empanadas
Ingredients:
- 1/2 margarine
- 1 cream cheese
- 1 flour
- 1/8 salt
- 1 cinnamon
- 1 sugar
- 1
- 1/2
Instructions:
1. Cream margarine and cream cheese in bowl.
2. Blend in flour and salt.
3. Chill for 2 hours to overnight.
4. Roll dough on floured surface. Cut with biscuit cutter.
5. Spoon apple filling; seal edges with fork.
6. Place on baking sheet.
7. Mix egg white and 1 T. water. Brush over empanadas.
8. Sprinkle with mixture of cinnamon and sugar.
9. Bake at 350 degrees for 15 minutes.
Title: Upside-Down Pear and Gingerbread Pudding
Ingredients:
- 50 butter
- 90 soft brown sugar
- 1 pecan halves
- 8 shortening
- 60 flour
- 120 salt
- 1/4 bicarbonate of soda
- 1/2 ground cinnamon
- 2 ground ginger
- 1 nutmeg
- 1/4 egg
- 1 golden syrup
- 90 soft brown sugar
- 120 milk
- 115 lemon juice
- 1
Instructions:
1. Preheat oven to 350°F.
2. Melt the butter in a small pan, then add the brown sugar. Cook gently for 1-2 minutes, stirring until smooth.
3. Pour into the base of a 8x8 in square cake tin. Place the pears on top, cut side down, positioning a pecan nut in each pear cavity.
4. Melt the shortening and leave it to cool. Sift the flour, salt, bicarbonate of soda and spices together three times then put them in a bowl.
5. Break the egg into a second bowl, beat lightly then blend in the golden syrup, brown sugar, soured milk and shortening.
6. Stir into the dry ingredients then, with a wooden spoon, beat for 1 minute, or until smooth.
7. Pour on top of the pears.
8. Bake the gingerbread for 40-45 minutes.
9. Cool in the tin for 10 minutes, loosen from the sides and invert onto a serving plate.
10. Serve warm or at room temperature with whipped cream.
Title: White Chocolate-Almond Cake
Ingredients:
- 6 white chocolate baking squares
- 10 unsalted butter
- 6 sugar
- 6 eggs
- 6
- 1
Instructions:
1. Heat oven to 350F and grease bottom of a 9 inch springform pan, line with wax paper.
2. Melt chocolate in microwave on medium power or a bowl set over a pan of simmering water.
3. (white chocolate won't melt to a smoothness of dark. once it's lost its shape it's melted enough) Beat butter in a large bowl on high speed till creamy.
4. Beat in 3 T sugar then add yolks, one at a time.
5. Scrape in cooled chocolate and beat till well blended.
6. Add almonds and extract and beat till combined.
7. Using clean beaters, beat egg whites on high speed till peaks begin to form.
8. Slowly add 3 T sugar and beat till white and gloosy and firm.
9. Add a big dollop to cake batter and stir well then fold in remaining whites.
10. Pour into prepared pan and bake 45 to 50 minutes or till batter starts to pull away from sides of pan.
11. Check after 30 minutes since you probably need to cover it loosely with foil to stop it burning.
12. Some bronzing on top is okay.
13. When done, a cake tester won't come out exactly clean, but no cooking batter should be clinging to it.
14. Cool in pan on wire rack 20 minutes.
15. Cake sinks while cooling.
16. Run a knife around edge, invert cake on rack, remove paper, invert again and cool completely.
17. Can serve with chopped mango and raspberries.
Title: Mexican Wedding Cake
Ingredients:
- 2 flour
- 2 baking soda
- 2 eggs
- 1 crushed pineapple
- 1 1/2 sugar
- 1 pecans
- 1 cream cheese
- 1 powdered sugar
- 4 butter
- 1 vanilla
Instructions:
1. Beat sugar with eggs. Add pineapple WITH juice; stir to mix.
2. Sift flour and baking soda together, add to mix.
3. Pour into ungreased 9 x 13 baking dish.
4. Bake at 350°F for 35 minutes.
5. While cake is baking, make topping.
6. Cream together cream cheese, sugar, butter and vanilla* at high speed.
7. While cake is warm, not hot, put topping on cake.
8. *I always bake with Mexican vanilla, it has a very different taste than regular vanilla extract. Try it and let me know! You will not be disappointed, I promise!
Title: Banana Cake
Ingredients:
- 4 flour
- 2 baking powder
- 1 salt
- 2 cinnamon
- 2 nutmeg
- 2 brown sugar
- 6 bananas
- 6 eggs
- 1 1/2 cream cheese
- 3/4 butter
- 6 vanilla extract
- 1 powdered sugar
- 3/4
Instructions:
1. Preheat oven to 350 degrees farenheit. Lightly grease and flour two 8-inch square or 9-inch round cake pans.
2. Mix flour, baking powder, salt, and spices in a large mixing bowl. Add the sugar and bananas and mix well.
3. Mix together the eggs and oil, then add to the mixture in the bowl, stirring just until combined.
4. Pour mixture into prepared pans. Bake for 40 mins or until toothpick inserted in center of cake comes out clean. Let cool for 10 minutes then carefully turn out the cakes to cool on wire racks.
5. To make the frosting, beat together the cream cheese, butter and vanilla until light and creamy. Beat in the powdered sugar and then put in the refrigerator to stiffen slightly.
6. Level each cake layer with a knife. Frost the top of one layer, then place 2nd cake on top and frost it as well, it doesnt matter if it runs down the sides.
Title: Drambuie Oranges
Ingredients:
- 6 -8 oranges
- 4
Instructions:
1. Slice the top and the bottom off each orange and sit each one on a board.
2. Cut away the outer skin so that there is no white pith left behind and then slice each orange across into thin slices.
3. Place the orange slices in a shallow dish with the Drambuie, and then cover and leave to chill in the fridge for 3 to 4 hours, during which time the juice from the oranges will develop a wonderful tasting sauce with the Drambuie.
4. Arrange on serving plates and serve while the slices are still chilled.