lumicero/recipes-ing2inst huggingface dataset:
Title: Red Velvet Cake
Ingredients:
- 2 1/2 cake flour
- 1 1/2 sugar
- 1 baking soda
- 1 salt
- 1 butter
- 8 buttermilk
- 1 1/4 eggs
- 3 vanilla extract
- 2 butter
- 2 cream cheese
- 4 confectioners' sugar
- 8 pecans
- 1
Instructions:
1. Mix dry ingredients together. Add remaining ingredients in order, one at a time. Mix after each ingredient is added, batter should be an even shade of dark red.
2. Divide batter evenly between 3 cake pans.
3. Bake at 375 degrees for 30 to 40 minutes.
4. Icing:
5. Mix butter, cream cheese and sugar together until creamy consistency.
6. Spread on cool layers. The first two layers should have pecans sprinkled generously on top of icing.
7. Optional: Color icing for outer cake with a couple of drops of green food coloring. Ice cake and decorate with pecan halves and cherries for a beautiful Christmas cake or experiment for other holidays!
Title: Poached Pears in Kriek
Ingredients:
- 750 beer
- 150 sugar
- 1 cinnamon stick
- 1 lemon
- 4 -5 pears
Instructions:
1. Slice the lemon into pieces and add it to a saucepan together with the Kriek.
2. Bring the mixture up to a boil and add the sugar and the cinnamon stick. Let this come back up to a boil and reduce the heat to medium-low and let it cook for 10 minutes. Meanwhile peel the pears. Place the pears upright in a saucepan large enough to hold them, remove the lemon pieces and the cinnamon stick from the Kriek and pour the Kriek mixture over the pears. Cover the pan and poach the pears on low heat for 45 minutes. Remove the pears and set them aside for the moment. Bring the Kriek mixture back to boiling and cook it until it thickens to a red syrup. Pour the sauce over the pears and serve. I would recommend a little crêms fràiche on the side.
Title: Lemon Triangles
Ingredients:
- 2/3 margarine
- 2 1/2 granulated sugar
- 2 1/3 all-purpose flour
- 4 eggs
- 1/3 fresh lemon juice
- 2 lemon peel
- confectioners' sugar
Instructions:
1. Preheat oven to 350°F.
2. Line 13x9-inch baking pan with aluminum foil, then spray with nonstick cooking spray; set aside.
3. In large bowl, with electric mixer, beat Imperial spread and 1/2 cup granulated sugar until light and fluffy, about 3 minutes.
4. Beat in 2 cups flour until fine crumbs form.
5. press into prepared pan. Bake uncovered 20 minutes.
6. Meanwhile, in medium bowl, with electric mixer, beat eggs, remaining 2 cups granulated sugar, remaining 1/3 cup flour, lemon juice and lemon peel 4 minutes or until light and fluffy; pour over hot baked crust.
7. Bake an additional 25 minutes or until lemon minxure is just set.
8. On wire rack, cool completely.
9. Using foil, lift out of pan. spray knife with nonstick cooking spray and cut into triangles.
10. To serve, sprinkle generously with confectioner's sugar.
Title: Pearl River Blues Berry Farm Blueberry Pudding Cake
Ingredients:
- 1/3 sugar
- 1/2 sugar
- 1/4 water
- 1 fresh lemon juice
- 1 cornstarch
- 2 blueberries
- 1 all-purpose flour
- 1 3/4 baking powder
- 3/4 - 1 salt
- 1 egg
- 1/2 butter
- 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 375 degrees. Butter a 9-inch square baking pan.
2. In a small saucepan, combine 1/3 cup sugar with water, lemon juice, and cornstarch; mix well. Add blueberries and bring mixture to a simmer; cook for 3 minutes, stirring occasionally. (If you are using frozen blueberries, cook for about 7 minutes or until slightly thickened.) Remove from heat and set aside.
3. In a large bowl, combine remaining 1/2 cup sugar, flour, baking powder, and salt; stir to blend.
4. In another bowl, whisk together egg, milk, butter, and vanilla. Add egg mixture to flour mixture, whisking until just combined. Spread batter in prepared pan. Pour blueberry mixture evenly over the batter (berries will sink during baking).
5. Bake at 375 degrees for 25 to 30 minutes or until a knife inserted in the center of the cake portion comes out clean. Cool for 5 minutes before serving.
6. Note: To flambé the cake, combine 1/4 cup brandy with 1/4 cup (or less) rum, Grand Marnier, or other orange-flavored liquor. Pour combined liquors into a saucepan and heat until tendrils of smoke begin to rise from the liquor. Carefully light liquor with a match. While flaming, pour over cake and serve. (Never pour liquor from bottle directly into pan because of danger of catching the bottle of liquor aflame.).
Title: Crescent Roll Dough Palmiers
Ingredients:
- 4 -6 granulated sugar
- 2 lemons, zest of
- 1
Instructions:
1. Preheat oven to 375 F degrees.
2. Combine 2 Tbsp of the sugar and the lemon zest in a small bowl and set aside.
3. Sprinkle some of the remaining sugar onto a work surface, enough to dust the area well.
4. Open the dough tube and separate the dough into two rectangular pieces (pressing together any of the triangular perforations so that you have two flat separate rectangles).
5. Roll out each rectangle separately onto the sugared surface to even out the dough.
6. Using a pastry brush, paint the beaten egg across both pieces of dough.
7. If needed, you may use an additional egg white.
8. Sprinkle the sugar/lemon zest mixture you made earlier evenly over each rectangle.
9. Starting with one rectangle of dough, roll up the left and right longest sides of the rectangle (jelly-roll stye) into the center, meeting at the center.
10. With a sharp knife, cut small slices (about 1/4" thick) from the short edge; the cut pieces of dough, when placed flat, should look like almost like a bowtie- with two coils at either side.
11. Place cut side down, so they lie flat, onto greased cookie sheets.
12. Sprinkle lightly with some remaining sugar.
13. Bake in a preheated 375 F oven for 8-11 minutes or until golden brown.
14. Cool 1 minute before removing from cookie sheets.
15. Set on racks to cool completely.
Title: Diabetic Pumpkin Roll
Ingredients:
- 3 eggs
- 24 Equal sugar substitute
- 1 pumpkin
- 1 lemon juice
- 1 self-rising flour
- 2 cinnamon
- 1 nutmeg
- 4 light cream cheese
- 1 1/2 - 2 Equal sugar substitute
- 3
Instructions:
1. Beat eggs and Equal for 5 minutes in a bowl.
2. Stir in pumpkin and lemon juice; add flour, cinnamon and nutmeg.
3. Mix well.
4. Line a jelly roll pan with wax paper.
5. Spread batter evenly over pan.
6. Bake at 350°F until toothpick comes out clean; 5-8 minutes.
7. DO NOT OVER BAKE.
8. Cool 3 minutes in pan; turn out on a cloth and roll up from narrow end.
9. I double just the towel end to begin the rolling process.
10. The larger center seems to help it not to crack.
11. Chill in refrigerator until completely cool.
12. Unroll pumpkin roll and spread with filling.
13. Re-roll, place in a plastic bag and chill until serving time.
14. Slice into pinwheels and serve.
15. TO MAKE FILLING: Cream the cream cheese then mix whipped topping and Equal until smooth and spreadable.
Title: Cappuccino Mousse Trifle
Ingredients:
- 16 milk
- 2 1/2 instant coffee
- 1/3 instant vanilla pudding
- 2 Cool Whip
- 2 cinnamon
- 1/4
- 1
Instructions:
1. Cut cake into 1 inch squares.
2. Combine milk and coffee.
3. Wait 5 minutes for coffee to dissolve.
4. Set aside 1 cup of milk mixture.
5. Add pudding and 1 pkg cool whip to remaining milk/coffee mixture.
6. Place 1/3 of cake in trifle bowl.
7. Use 1/3 of milk mixture to soak into cake and press inches.
8. Use 1/3 of pudding mixture and press in again.
9. grate some chocolate on top.
10. Repeat 3 times.
11. Top the last layer with remaining package of cool whip, cinnamon, and grated chocolate.
12. Chill at least one hour.
Title: Creamy Coconut Salad
Ingredients:
- 1 miniature marshmallow
- 1 instant coconut pudding mix
- 1 crushed pineapple
- 1 1/2
Instructions:
1. Mix marshmallows, dry pudding mix & pineapple in a large bowl until well blended.
2. Add whipped topping; stir gently until well blended. Cover.
3. Refrigerate 1 hour or until ready to serve.
4. (Note: Cook time is chill time!).
Title: Torta Di Ricotta
Ingredients:
- 2 all-purpose white flour
- 3/4 margarine
- 1/4 butter
- 2 sugar
- 1/2 dry marsala wine
- 2 salt
- 1 ricotta cheese
- 1 sugar
- 1 all-purpose flour
- 1/4 vanilla extract
- 1 salt
- 1/4 eggs
- 6 oranges
- 2 lemons
- 2 confectioners' sugar
Instructions:
1. First prepare pastry dough: In large bowl, with mixer at low speed, beat flour, margarine or butter, sugar, Marsala, salt, and egg yolks just until mixed. Shape dough into a ball. Wrap with plastic wrap and refrigerate 1 hour.
2. Preheat oven to 350 degrees F. Into 10 inch by 2 1/2 inch springform pan, press three-fourths of dough onto bottom and up side of pan to within 3/4 inch of top; keep remaining dough refrigerated. Bake crust 15 minutes or until golden; cool in pan on wire rack.
3. While crust is cooling, prepare filling: Into large bowl, press ricotta through fine sieve. With mixer at medium speed, beat ricotta just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Add heavy or whipping cream, flour, vanilla extract, salt, eggs, orange and lemon peel; beat until well blended, occasionally scraping bowl. Pour cheese mixture into crust.
4. On lightly floured surface, with floured rolling pin, roll out remaining dough into 10 inch by 5 inch rectangle. Cut dough lengthwise into ten 1/2 inch wide strips. Place 5 dough strips about 1 inch apart across filling. Arrange remaining strips at right angles to make a lattice. Trim ends of strips even with crust.
5. Bake cheesecake 1 1/4 hours. Turn off oven; let cheesecake remain in oven 1 hour. Remove cheesecake from oven; cool completely in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled.
6. When cheesecake is firm, with spatula, loosen pan side from cheesecake and remove; loosen cake from pan bottom; slide onto plate.
7. Sprinkle cheesecake with confectioners’ sugar. Arrange orange twists around cake.
8. 16 servings. Begin early in day or day ahead to make this recipe.
9. The Good Housekeeping Desserts.
Title: Bourbon Pecan Cake
Ingredients:
- 6 pecans
- 1 raisins
- 4 all-purpose flour
- 1 ground nutmeg
- 1 ground cinnamon
- 1 ground cloves
- 1 1/2 butter
- 2 sugar
- 6 eggs
- 1/2 molasses
- 1 baking soda
- 1 Bourbon
Instructions:
1. Combine pecans and raisins. Dredge with 1/2 cup flour, stir well; set aside.
2. Combine remaining 3 1/2 cups flour and spices; set aside.
3. Cream butter in a large mixing bowl, gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
4. Combine molasses and soda, add to creamed mixture. Add flour mixture to creamed mixture alternately with 1/2 cup bourbon, beginning and ending with flour mixture. Mix well after each addition. Stir in pecan mixture.
5. Spoon batter into a waxed paper-lined and greased 10 inch tube pan. Bake at 325°F for 2 hours to 2 hours and 15 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan. Remove from pan.
6. Moisten several layers of cheesecloth with remaining 1/2 cup bourbon, cover cake completely with cheesecloth. Wrap with foil, store in cool place one week, remoistening cheesecloth as needed.
Title: Chocolate Mousse Cake
Ingredients:
- 1 eggs
- 3 water
- 1 1/4 sugar
- 1/3 milk
- 6 chocolate chips
- 1/4 heavy cream
- 1
- 2
- 1
Instructions:
1. Make cake as directed on box (let cool).
2. whip 6 egg yolks with sugar until pale and fluffy.
3. heat 1 cup of milk
4. pour chocolate chips in milk and mix well until melted
5. pour a little bit of chocolate in the yolks and mix well and add the remaining.
6. Let Cool.
7. Whip heavy cream until thick
8. Fold the whip cream in the chocolate mixture.
9. Cut cake in half and put half of the mousse in the middle and place top on and put the remaining mousse on top.
10. Place in the fridge and enjoy:).
Title: Quinoa Tahini Cookies
Ingredients:
- 1/2 honey
- 1/3 brown sugar
- 1/2 butter
- 1/2 margarine
- 1 1/4 tahini
- 7/8 quinoa
- 1 baking soda
- 1/4 salt
- 1/2 vanilla
Instructions:
1. Preheat oven to 350 degrees.
2. Combine first four ingredients; mix until creamy.
3. Add remaining ingredients. Mix well.
4. Spoon rounded teaspoonfuls of batter onto cookie sheets.
5. Bake for 10 - 14 minutes, or until they start to turn golden brown.
Title: Old Fashioned Lemon Pound Cake
Ingredients:
- 1/2 margarine
- 1 eggs
- 5 vanilla flavoring
- 1 plain flour
- 1 sugar
- 3 baking powder
- 3 milk
- 1
Instructions:
1. Preheat oven to 350°F.
2. Mix cooking oil (Crisco works best), sugar, margarine(Can't believe it's not butter works best), eggs, vanilla and lemon flavoring together in a large mixing bowl with mixer on medium speed. Tip: when adding eggs, add two then mix, add two more then mix, add last one and mix.
3. In separate bowl, mix flour and baking powder together and set aside (can use whisk to mix).
4. Slowly add flour/baking powder mixture in with the wet mixture. Tip: Add a little flour mixture and a little milk, repeat until all milk and flour mix has been added. This helps to keep batter texture thick and smooth.
5. Spray (Baker's Joy works best) or batter bunt/tube pan thoroughly.
6. Pour batter mixture in bunt/tube pan. Place in preheated oven and bake for 1 hour and 15 minutes.
7. Cake is done when cake tester comes out clean.
8. GOD BLESS <><.
Title: B&J Hot Fudge
Ingredients:
- 4 butter
- 1/2 sugar
- 3/4 milk
- 2 heavy cream
- 1/2
Instructions:
1. Combine chocolate and butter in top of double boiler and stir often until melted.
2. Add cocoa, whisking until smooth.
3. Gradually add sugar (should resemble wet sand in consistency), then cook 20 minutes, stirring occasionally.
4. Gradually add milk and cream (I prefer to heat them first in the microwave to save some time).
5. Cook, stirring occasionally, for one hour until fudge is completely smooth and all sugar is dissolved.
6. Variations: Add 1/4 tsp peppermint extract OR 3 T Grand Marnier OR 1/2 tsp almond extract.
Title: Pecan Caramel Bourbon Cake
Ingredients:
- 375 butter
- 3 brown sugar
- 1 ground nutmeg
- 1 1/2 ground cinnamon
- 1 ground allspice
- 1 1/2 baking powder
- 5 eggs
- 3 1/4 plain flour
- 3/4 milk
- 1/4 Bourbon
- 1 walnuts
- 1 1/2 pecans
- 3/4 butter
- 1/3 sugar
- Bourbon
Instructions:
1. Cake: In a large mixing bowl, beat together the butter, sugar, spices and baking powder. Add one egg and beat until smooth. Scrape the bowl and add the remaining eggs, one at a time, beating until the mixture is smooth and fluffy after each egg is added.
2. Add the flour, about 1/3 at a time, alternately with the liquids (milk and bourbon). Be sure to scrape the bottom and sides of the bowl after each addition. Blend in the nuts, if you're using them.
3. Grease and flour your pan(s); use one (2.8L, 11 cup) bundt-style pan, a 10-inch tube pan, or two 8 1/2 x 4 1/2-inch loaf pans. Preheat your oven to 180°C
4. Scoop the batter into the pan(s) and level it with a spatula. Bake the cake for 70 to 75 minutes, until a tester inserted in the center comes out clean. Remove the cake from the oven, and let it cool it in the pan(s) for 10 minutes.
5. Syrup: While the cake is cooling, heat the butter, sugar and bourbon together in a small saucepan set over low heat. Stir until the butter is melted and the sugar is dissolved, then bring the mixture to a boil. CAUTION: The bourbon is likely to burst into flame when it reaches the boiling point. This process, while quite impressive, calls for a few notes of caution. Don't lean over the pan while you're stirring; it also might be a good idea to have a lid handy to quiet the flame. This process will burn off the alcohol. When the flame goes out, remove the glaze from the heat. Note: the bourbon may not ever burst into flame; that's OK. Just boil it for about 15 seconds, then remove it from the heat.
6. After the cake has cooled for 10 minutes, turn it out of the pan and onto a rack, then poke small toothpick-sized holes all over the top surface. Brush the top of the cake with the still-warm glaze. It'll drizzle down into the holes to make a very moist cake.
7. You can certainly eat the cake as soon as it's cooled, but it does improve with a "rest period" of 1 or 2 days. Do let the cake cool for several hours, to allow the glaze to set before wrapping well in plastic wrap. (No need to refrigerate it.) Before serving, dust the cake with a non-melting sugar, if desired, or ice with Bourbon White Chocolate Ganache. Yield: one cake or two "loaves," about 32 servings.
Title: Sugar Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 shortening
- 1 powdered sugar
- 2 sugar
- 4 eggs
- 1 flour
- 1 cream of tartar
- 1 1/2 baking soda
- vanilla
Instructions:
1. Cream butter, shortening and sugars.
2. Add eggs; beat well.
3. Add flour, sifted with cream of tartar and soda.
4. Add vanilla.
5. Roll in small balls; place on greased cookie sheet.
6. Flatten with bottom of drinking glass dipped in sugar.
7. Bake at 350° for 8-10 minutes.
8. Remove cookies from pan when they come out of the oven or they may stick.
Title: Fennel Tea Cookies
Ingredients:
- 1 fennel seed
- 2 boiling water
- 3/4 butter
- 2/3 brown sugar
- 1 egg
- 2 all-purpose flour
- 1/2 baking soda
- confectioners' sugar
Instructions:
1. In a small bowl, soak fennel seed in boiling water; set aside.
2. In a mixing bowl, cream butter and brown sugar. Beat in egg.
3. Drain fennel seed. Combine the flour, baking soda, and fennel seed; gradually add to creamed mixture.
4. Roll into 1-inch balls; place 2 inches apart on ungreased baking sheets.
5. Bake at 350-degrees for 10-12 minutes or until lightly browned.
6. Roll warm cookies in confectioners' sugar.
7. Remove to wire racks to cool.
Title: Macau Style Pasteis De Nata (Egg Tarts)
Ingredients:
- 2 1/2 flour
- 1 powdered milk
- 2 vegetable shortening
- 1/4 salt
- 1 egg
- 1/3 butter
- 3/4 sugar
- 1/2 milk
- 8 heavy cream
- 1/2 sugar
- 1/2 water
- 1/2
Instructions:
1. In a mixing bowl, sift together the flour and dry milk. Add the shortening, salt, the one whole egg, and water together and mix until it forms into a smooth ball. Chill in the refrigerator for 30 minutes.
2. While the pastry is chilling, bring butter out to start warming to room temperature and boil the sugar and water to make a syrup. Cool and set aside. Cut the room temperature butter into very thin slices.
3. When ready, roll dough out on a floured surface into a big rectangle and arrange butter pieces on one half of the dough. Fold dough over the butter pieces and press with hands to seal both pieces together. Using a rolling pin, roll as thin as you can. Sprinkle top with a little flour, cover with plastic wrap and let rest for 30 minutes.
4. Turn dough a quarter turn, fold into thirds and roll out again as thin as you can. Cover with plastic wrap and let rest for 30 minutes. Repeat this four times.
5. When you have completed the above four roll-outs, roll the dough for the last time into a large rectangle and fold onto itself like you would for making cinnamon rolls. Let the pastry rest in the refrigerator for about 30 minutes.
6. While the pastry is resting, combine the cream and the milk and bring to a boil. In a bowl, whisk the sugar with the egg yolks until the mixture is pale, about 2 minutes. Very slowly, pour the hot cream mixture into the egg mixture while whisking constantly. Strain out any cooked egg pieces and set mixture aside.
7. Preheat oven to 400 degrees F Butter and flour a twelve cup muffin pan.
8. Cut twelve 1/2 inch thick slices from the rolled up dough (about 1 ounce each). Store the rest of the dough in refrigerator or freezer for later use.
9. Wet your fingers with cold water and shape each slice into a disc big enough to line a muffin cup. Line the muffin cups and fill with egg mixture about 3/4 full (about 3 tbsp per muffin cup).
10. Bake at 400 degrees F for 20 minutes, until brown spots appear on the surface of the filling. Remove from oven and brush gently with syrup. Return to the oven until the top is caramelized. Cool slightly on rack.
11. If you can, eat while hot.
Title: Ginger Sparklers
Ingredients:
- 4 flour
- 4 baking soda
- 1 salt
- 2 cinnamon
- 2 ground ginger
- 1 ground cloves
- 2 brown sugar
- 1/2 molasses
- 2 eggs
- 1 1/2 butter
- 3/4 margarine
- white sugar
Instructions:
1. Preheat oven to 350 F.
2. Mix together flour, baking soda, salt, cinnamon, ginger and cloves, and brown sugar in a large mixing bowl.
3. Soften butter or margarine in microwave. Mix it together with molasses and eggs.
4. Mix wet ingredients with dry ingredients. Dough will be very dense.
5. Pick up tsp sized ball of dough and roll into a ball in your hands.
6. Roll rounded ball into extra sugar to coat.
7. Place balls of dough on baking sheet.
8. Bake at 350 F for 15 minute Cookies may seem crisp when they come out of the oven, but once removed from cookie sheet and stored they should be soft.
Title: Maple Texas Sheet Cake
Ingredients:
- 3/4 butter
- 1 margarine
- 1 1/2 water
- 2 sugar
- 1/2 eggs
- 1 sour cream
- 1 salt
- 2 baking soda
- 1 1/2 all-purpose flour
- 1/2 butter
- 1/4 milk
- 3 1/2 powdered sugar
- 1 walnuts
- 1
Instructions:
1. Boil butter and water in small saucepan.
2. Cream eggs, sugar, and sour cream in mixer or large mixing bowl.
3. In separate bowl combine dry ingredients.
4. Start alternating the butter/water mixture and dry mixture into the egg/sugar mixture.
5. Add maple flavoring and mix well.
6. Pour into greased 15x10 pan.
7. Bake at 350°F for 22 minutes or until tested done in center.
8. While cake is baking, start on Icing.
9. Boil butter and milk in small saucepan. Remove from heat and add sugar and maple flavoring. Mix until smooth.
10. Fold in walnuts.
11. Pour onto cake about 5 minutes after coming out of the oven.
12. Enjoy warm or cold!
Title: Cow Plop Cookies
Ingredients:
- 2 white sugar
- 1/3 milk
- 1/2 margarine
- 1/2 vanilla extract
- 1 salt
- 1 chunky peanut butter
- 1/2 quick-cooking oats
- 3
Instructions:
1. In a saucepan over medium heat, combine the sugar, cocoa, milk and margarine. Bring to a boil, stirring occasionally.
2. Boil for 1 minute, then remove from heat and stir in the vanilla, salt, peanut butter and oats.
3. Drop by rounded spoonfuls onto waxed paper.
4. Allow cookies to cool for at least 1 hour.
5. Store in an airtight container.
Title: Wheat N Applesauce Cake
Ingredients:
- 1 canola oil
- 1 1/2 light brown sugar
- 2 unsweetened applesauce
- 3 whole wheat flour
- 2 baking soda
- 2 cinnamon
Instructions:
1. Preheat oven to 175 Celsius.
2. Mix ingredients in the given order, blending thoroughly.
3. Bake for about 45 minutes or until toothpick comes out clean.
4. Cool for 5 minutes.
5. Invert and cool on wire rack.
Title: Mint Julep Fruit Cup
Ingredients:
- 1/3 sugar
- 2/3 water
- 1/2 Bourbon
- 2 of fresh mint
- 4 mint sprig
Instructions:
1. In a small saucepan comine the sugar and the water. Bring to a boil, stirring until the sugar is disolved, and simmer it for 4 minutes. Let the sugar syrup cool.
2. In a large bowl, stir togehter the sugar syrup, bourbon, minced mint and the fruit, and chill the fruit, covered, stirring it 2 or 3 times, for 2 hours or overnight.
3. For service, garnish the fruit with the mint sprigs.
Title: Amish Banana Nut Cake With Penuche Frosting
Ingredients:
- 2/3 vegetable shortening
- 1 2/3 sugar
- 3 eggs
- 2 1/4 all-purpose flour
- 1 1/4 baking powder
- 1 1/4 baking soda
- 1 1/4 salt
- 2/3 buttermilk
- 1 1/4 bananas
- 2/3 black walnut
- 3/4 butter
- 1 1/2 brown sugar
- 1/4 milk
- 2 milk
- 1/2 salt
- 1 1/2 vanilla extract
- 3 powdered sugar
Instructions:
1. For the cake, cream the shortening and sugar together until fluffy; add eggs, one at a time, beat after each.
2. Blend dry ingredients and add alternately with buttermilk; stir in bananas and walnuts.
3. Bake at 350°F in two greased 9 inch cake pans for 35 or 40 minutes.
4. Wait 10 minutes to remove from pan.
5. Let cool completely before frosting.
6. For the frosting, melt the butter in a saucepan, stir in the brown sugar and bring to boil.
7. Reduce the heat and simmer 2 minutes, stirring; add the milk and bring back to boil, stirring.
8. Pour into a mixing bowl and add the salt and vanilla; gradually beat in the powdered sugar until spreading consistency.
9. Frost the cake between the layers, top, then sides.