lumicero/recipes-ing2inst huggingface dataset:
Title: Frozen Iced Tea
Ingredients:
- 3 boiling water
- 6 sugar
- 1 water
- 1/2 light corn syrup
- 2 fresh lemon juice
- 6
Instructions:
1. Place tea bags in a large bowl. Pour boiling water over tea bags; steep 10 minutes. Remove and discard tea bags.
2. Combine sugar, 1/2 cup water, and corn syrup in a saucepan; bring to a boil over medium-high heat.
3. Remove from heat; let stand 5 minutes.
4. Add sugar mixture and fresh lemon juice to tea, stirring to combine. Let cool to room temperature.
5. Pour cooled tea mixture into a 13x9-inch baking dish; cover and freeze for at least 6 hours or until firm.
6. Remove tea mixture from freezer. Scrape entire mixture with a fork until fluffy.
7. Serve in sorbet cups or other small dishes. Can garnish with lemon slices and mint sprigs if desired.
8. Can be frozen in a sealed container for up to 1 month.
Title: Biberli Cookies
Ingredients:
- 2 honey
- 1/2 sugar
- 4 1/2 flour
- 3 cinnamon
- 1 1/2 cloves
- 1 1/2 anise
- 1 1/2 nutmeg
- 3 sugar
- 3 -4
Instructions:
1. Filling:
2. Beat egg wites until stiff. Add sugar and nuts gradually.
3. Heat honey and sugar, bring to a boil.
4. Take off heat and add flour and spices.
5. Quickly roll out and cut into triangle shapes.
6. Put small amt of filling in center of each triangle and fold up edges.
7. Dough must be worked quickly and kept warm during rolling and filling process.
8. Bake about 15-20 minutes at 350Â°F.
9. Store in airtight container at least 4 weeks. A piece of bread or apple will hasten ripening.
Title: Toasted Coconut Shortbread
Ingredients:
- 2 salted butter
- 1 sugar
- 2 vanilla extract
- 3 all-purpose flour
- 1/2 cornstarch
- 1/2 unsweetened coconut
- 3/4 sugar
- 1 1/2
Instructions:
1. In a large bowl, cream butter and granulated sugar until light and fluffy. Beat in vanilla.
2. In a separate bowl, combine flours, corn starch, and coconut. Add to butter mixture and mix until blended. Shape dough into a flattened disc. Wrap in plastic and refrigerate dough for 30 minutes if dough is too soft to roll.
3. On a floured surface, roll out dough until 1/4 inch thick, dusting lightly with flour as necessary. Cut dough into rounds with a 2 inch cookie cutter dipped in flour. Reroll dough as necessary, without adding too much flour. Place cookies on parchment-lined baking sheets. Sprinkle lightly with sugar.
4. Bake cookies in a preheated 300F oven for 25 minutes, or until just beginning to turn golden. Cool on wire racks.
Title: Whoopie Pies
Ingredients:
- 6 sugar
- 1 egg
- 1 milk
- 1 vanilla
- 1 salt
- 1 flour
- 2 1/4 baking soda
- 1/2 confectioners' sugar
- 1 1/2 marshmallow cream
- 3/4 milk
- 3/4
- 1
Instructions:
1. Cream crisco and sugar add egg and beat.
2. Then add milk and vanilla.
3. add remaining ingredients
4. Batter should be thick- drop by tablespoon onto ungreased cookie sheet.
5. Bake in oven at 400 degrees for approximately 12 minutes.
6. after cool use spatula to remove.
7. Filling:
8. beat all of the ingredients together.
9. Spread filling onto one of the cakes then place another cake on top.
Title: Fruit and Pudding Dessert
Ingredients:
- 1 graham cracker crumbs
- 1/2 ground pecans
- 1/3 butter
- 1/4 sugar
- 1 crushed pineapple
- 3 firm bananas
- 1 cream cheese
- 3 1/2 milk
- 2 instant lemon pudding mix
- 1 pecans
- 1/2
Instructions:
1. In a bowl, combine the graham cracker crumbs, pecans, butter and sugar. Press into an ungreased 13x9x2-inch dish.
2. Drain the pineapple, reserving juice; set pineapple aside. Place bananas in a small bowl; add reserved juice. Let stand for 5-10 minutes; drain. Arrange bananas in a single layer over crust.
3. In a large mixing bowl, beat cream cheese until smooth. Gradually beat in milk.
4. Add pudding mixes; beat on low speed just until combined.
5. Spread over the bananas; top with pineapple.
6. Spread with whipped topping; sprinkle with chopped pecans.
7. Cover and refrigerate for at least 2 hours before serving.
Title: Powdered Sugar Cookies
Ingredients:
- 1 1/2 powdered sugar
- 1 margarine
- 1 butter
- 1 egg
- 3 vanilla extract
- 1 all-purpose flour
- 1 wheat flour
- 1 baking soda
- cream of tartar
Instructions:
1. Mix margarine, egg, vanilla, almond, and powdered sugar.
2. Beat until creamy.
3. Slowly stir in sifted flour, baking soda, and cream of tartar.
4. Cover and put in the refrigerator for atleast 3 hours.
5. Preheat oven to 375°.
6. Get dough into the size of a baseball, flour an area to roll out the dough.
7. Cut into desired shapes.
8. Bake until edges are light brown, 7 to 8 minutes.
Title: Holiday Butter Cookies
Ingredients:
- 1 butter
- 1 1/4 powdered sugar
- 2 flour
- 2 1/2 salt
- 1/4 vanilla
- 1
- 1/2
Instructions:
1. Cream butter and powdered sugar. Add eggs, vanilla, almond extract.
2. Add flour and salt gradually.
3. Spoon into cookie press.
4. Bake at 375 degrees for 10-12 minutes.
Title: Almond Cherry Biscotti
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 1/2 salt
- 1/2 baking powder
- 1/4 butter
- 2 eggs
- 1 milk
- 1/2 vanilla extract
- 1
Instructions:
1. In a large bowl, combine the flour, sugar, salt and baking powder.
2. Cut in butter until mixture resembles coarse crumbs.
3. In another bowl, whisk the eggs, milk and vanilla; stir into flour mixture until blended.
4. Stir in almonds and cherries (dough will be crumbly).
5. Divide dough in half; shape into two balls.
6. On an ungreased baking sheet, shape each half into a 10-in. x 2-1/2-in. rectangle.
7. Bake at 350° for 30-35 minutes or until golden brown.
8. Carefully remove to wire racks; cool for 20 minutes.
9. Transfer to a cutting board; cut diagonally with a sharp knife into 3/4-in. slices.
10. Place cut side down on ungreased baking sheets.
11. Bake for 15 minutes or until firm.
12. Remove to wire racks to cool.
13. Store in an airtight container.
Title: Cherry Pineapple Nut Cake
Ingredients:
- 20 cherry pie filling
- 1 pecans
- 1 margarine
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 13 X 9 baking dish.
3. Spread pineapple with juice evenly in dish.
4. Spread cherry pie filling over pineapple.
5. Sprinkle dry cake mix over cherries, then spread pecans over cake mix.
6. Cut margarine into thin slices and place over pecans.
7. Bake for 50 minutes or until golden brown.
8. Serve warm with vanilla ice cream, if desired.
Title: Cherry Apple Crisp
Ingredients:
- 1 oatmeal
- 1/2 flour
- 1/2 brown sugar
- 2 brown sugar
- 1 cinnamon
- 6 margarine
- 4 fresh cherries
- 3 red apples
- 1/2 sugar
- 2
Instructions:
1. Mix oatmeal, flour, 1/2 cup brown sugar and cinnamon in a large bowl.
2. Add margarine and mix until crumbly.
3. Keep aside.
4. Then, in another bowl, combine cherries, apples, orange juice, sugar and 2 tbsps.
5. brown sugar.
6. Mix well.
7. Place in a lightly greased bowl.
8. Sprinkle with oatmeal.
9. Bake at 375 for 35 minutes or until golden brown.
10. Serve warm.
Title: Cream Cheese Icing
Ingredients:
- 4 cream cheese
- 1/2 unsalted butter
- 1 salt
- 2 1/4 powdered sugar
Instructions:
1. In a bowl, using an electric mixer, beat together cream cheese butter and salt until creamy.
2. With mixer on low speed, beat in powdered sugar, ½ cup at a time. Increase speed to medium-high and beat until light and fluffy.
Title: light strawberry mousse
Ingredients:
- 1 1/2 water
- 2 sugar-free strawberry gelatin
- 2 fresh strawberries
- 3 fresh strawberries
- 2
- 16
Instructions:
1. in blender or food processor, combine the boiling water and gelatin cover and process until the gelatin is dissolved.
2. blend in ice until partially melted.
3. add the strawberry's and blend well pour the mixture into serving bowl.
4. meanwhile: whip the cream into a separate mixing bowl.
5. fold he whipped cream into the strawberry-gelatin mixture.
6. chill aleast 2 hours prior to serving.
Title: Strawberries With Balsamic Vinegar
Ingredients:
- 1 strawberry
- 2 sugar
- 2
Instructions:
1. Hull the strawberries and cut them into quarters lengthwise.
2. Place in a bowl and toss with the vinegar and sugar.
3. Cover and allow to rest on the counter for about an hour so that the berries will "juice" then chill in the fridge for another hour.
4. Toss again before serving.
5. (I like a little more vinegar sprinkled on before serving but do this to your own taste.
6. I should mention that these strawberries do not keep well so they should be prepared and eaten the same day. If made more than a few hours ahead of time they are mushy and texturally unappealing. Just thought I should mention that.
Title: Lemon Cream Cheese Star Cookies
Ingredients:
- 8 cream cheese
- 3/4 butter
- 1 sugar
- 2 vanilla
- 2 flour
- 2 1/4 baking soda
- 1/2 lemon rind
- 1 lemon juice
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Beat cream cheese, butter, sugar vanilla, and lemon extract in mixer bowl on medium speed until creamy.
3. Add flour, baking soda, lemon peel, until well blended.
4. Chill dough 1 hour or overnight.
5. Roll dough on well-floured surface into about 1/8 inch thickness. Cut into star (or any other) shape with a cookie cutter.
6. Bake on greased cookie sheets for 8-10 minutes, until edges start to slightly brown. Remove to wire rack to cool.
7. Mix the lemon juice and powdered sugar to make a glaze. Assemble all cookies on baking sheets and drizzle glaze on them. Immediately press sliced almonds into glaze.
Title: Pavlovas With Lemon Curd and Tropical Fruit
Ingredients:
- 4 caster sugar
- 1 vanilla essence
- 1 lemon rind
- 1 lemon juice
- 2 caster sugar
- 1/4 eggs
- 2 butter
- 50 bananas
- 1 mango
- 2 passion fruit
- 1
- 8
Instructions:
1. Preheat the oven to 150°C (300°F/Gas 2). Beat the egg whites in a clean dry bowl until soft peaks form. Add the sugar gradually, beating well after each addition, until thick and glossy with stiff peaks. stir in the vanilla.
2. Line a tray with baking paper and spoon the mixture into six small nests on the tray. Bake for 20 minutes, then reduce the oven to 120oc (250oF/Gas 1/2) and bake for 10 minutes Turn off the oven and leave the pavlovas to cool in the oven with the door ajar.
3. To make the lemon curd, put the lemon rind, lemon juice, sugar, eggs and butter in a heatproof bowl and whisk together.
4. Place the bowl over a pan of barely simmering water, making sure the base of the bowl is not sitting in the water. Stir for about 15 minutes, or until the curd is thick - do not allow it to boil. Lat plastic wrap on the surface and leave to cool. Fold on the whipped cream all through the curd. Spoon into the pavlovas and top with banana, mango and passionfruit.
Title: Italian Sesame Seed Cookies
Ingredients:
- 4 flour
- 1 sugar
- 1 baking powder
- 1/4 salt
- 1 eggs
- 2 milk
- 1/2 sesame seeds
- 1/2
Instructions:
1. Sift dry ingredients in a bowl.
2. Cut in oil until mixture resembles small peas.
3. Stir in slightly beaten eggs.
4. Add milk and mix thoroughly.
5. Pull of small pieces and shape into a 1<U+0094> log.
6. Roll each in sesame seeds.
7. Place on cookie sheet or on parchment paper ¾<U+0094> apart.
8. Bake at 375 for 20 minutes.
Title: Crisco Cookies II
Ingredients:
- 4 1/2 flour
- 1/2 vegetable shortening
- 6 eggs
- 6 baking powder
- 1 sugar
- 1 vanilla
- 1 powdered sugar
- 1/2 milk
Instructions:
1. Mix 4 1/2 cups of flour with 6 eggs.
2. Add 1/2 can of Crisco plus remainder of ingredients.
3. Don't work dough too much.
4. Flatten dough and use cookie cutters.
5. Bake in 350 degrees oven until beige or tan on bottom, approximately 10-12 minutes.
6. Cool at room temperature and add frosting.
7. Frosting: Mix powdered sugar with milk until it looks pasty.
8. Dip top of cookie in and add sprinkles.
Title: Oatmeal Raisins Cookies
Ingredients:
- 4 margarine
- 2 sugar
- 2 unsweetened applesauce
- 180 vanilla
- 60 all-purpose flour
- 1 baking soda
- 125 ground cinnamon
- 1 rolled oats
- 1/2 raisins
- 120
- 55
Instructions:
1. Heat oven to 170ºc.
2. In large bowl, beat margarine and sugar until creamy. Add egg white; beat well. Add applesauce, apple juice concentrate and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
3. Drop dough by rounded teaspoonfuls onto cookie sheets.
4. Bake 15 to 17 minutes or until firm to the touch and light golden brown. Cool 1 minute on cookie sheets; remove to wire rack.
Title: Healthy Soaked Oatmeal Cranberry Bars
Ingredients:
- 1 whole wheat flour
- 1 cinnamon
- 1/4 nutmeg
- 1 baking soda
- 3/4 craisins
- 2 old fashioned oats
- 1 1/4 sugar
- 3/4 coconut oil
- 1 egg
- 1 vanilla
- 6 cultured buttermilk
- 3 warm water
Instructions:
1. Soak flour and oats in warm water and whey or buttermilk for 12-24 hours.
2. Preheat oven to 350 degrees.
3. Mix the wet ingredients into the flour and oats mixture.
4. Mix the dry ingredients together in a separate bowl.
5. Mix the two together and add the craisins.
6. Pour into greased 9x13 pan.
7. Bake for 45 minutes or until toothpick comes out clean.
Title: Chocolate Cake - Raspberry Mousse Frosting
Ingredients:
- 2 2/3 cake flour
- 1 1/2 baking soda
- 1/2 salt
- 2/3 instant espresso powder
- 1 boiling water
- 2/3 milk
- 1 1/3 vanilla extract
- 2 sugar
- 2 butter
- 1/2 vegetable shortening
- 1/2 eggs
- 2 fresh raspberries
- 2 sugar
- 1/3 unflavored gelatin
- 1 heavy cream
- 2 sugar
- 3 mint
- 6
Instructions:
1. Butter two 9-inch cake pans, Preheat oven to 350°F.
2. Sift 2 2/3 cups flour, baking soda and salt into medium bowl. Combine cocoa and espresso powder in another medium bowl. Whisk boiling water, then milk and vanilla into cocoa mixture. Using electric mixer, beat sugar, butter and shortening in large bowl until fluffy. Beat in eggs 1 at a time. Add dry ingredients alternately with buttermilk mixture in 3 additions each. Beat batter until smooth, divide between pans.
3. Bake cakes for 35 minutes, or until toothpick is clean, let cakes cool.
4. Combine raspberries and sugar in a saucepan and cook over medium heat. Stir mixture until it is a liquid. Stir in gelatin, continue to cook until dissolved. Remove from heat and transfer to a bowl. Refrigerate overnight.
5. Beat heavy cream on high until stiff peaks form. Add the three tablespoons of sugar and beat until combined.
6. Mix about a third of the whipped cream into raspberry mixture until well combined. Fold in remaining whipped cream.
7. Now put a thick layer of jam on the tops of your cakes. take one cake and put some raspberry mousse on the top, cover with 2nd cake. use the rest of your frosting to cover sides and top of the cake.
8. Feel free to garnish with a few raspberries and some mint.
Title: Fudgy Mocha Brownies
Ingredients:
- 1 1/4 flour
- 1/4 sugar
- 1/2 butter
- 1 sweetened condensed milk
- 1/2 egg
- 1 vanilla
- 2 baking powder
- 1
- 1/2
- 3/4
Instructions:
1. Preheat oven to 350* F.
2. In a bowl, combine 1 cup of the flour with the sugar. Cut in butter until crumbly. Press firmly into the bottom of a greased 13x9 pan. Bake 15 minutes.
3. Meanwhile, in a large bowl, combine condensed milk, cocoa, egg, remaining 1/4 cup flour, liqueur (or instant coffee--see NOTE), vanilla, and baking powder; mix well. Stir in nuts if using.
4. Spread brownie mixture over baked crust. Bake 20 minutes or until center is set. Cool and frost if desired.
5. Store tightly covered at room temperature.
Title: Upside Down Peach Corn Cake
Ingredients:
- 1 light margarine
- 4 butter
- 8 light brown sugar
- 1/2 cornmeal
- 1/2 all-purpose flour
- 1 baking powder
- 1/4 cinnamon
- 1/2 light brown sugar
- 1 egg
- 2 light margarine
- 3/4 buttermilk
- 1 salt
Instructions:
1. In a 9" cast iron skillet place topping margarine over heat and melt with topping brown sugar.
2. Remove from heat and place peaches in a circle around the skillet in the mixture.
3. For cake_ mix all cake ingredients together well and dollop spoonfuls on top of peaches in skillet carefully.
4. Bake at 375 for 20 minutes.
5. Let cool 10 minutes before inverting onto a serving plate.
6. If any peaches stick to skillet remove with a spatula and place back on top.
7. Serve warm.
Title: Chambord Pot De Creme With Chocolate
Ingredients:
- 1/2 Chambord raspberry liquor
- 3 sugar
- 3 heavy cream
- 6
- 1 1/2
- 3/4
- 7
Instructions:
1. Mix Chambord liqueur, espresso and 1 T sugar. Put mixture in a pan and cook over medium heat, stirring constantly with a wooden spoon without stopping until mixture is reduced by half; allow to cool.
2. In a medium pan, scald cream and milk, and remove pan from heat. In a double boiler, melt chocolate; add to milk and cream mixture; allow to cool.
3. Place oven rack in the middle position; preheat oven to 300°F.
4. Working in a bowl, whisk yolks with remaining 2 T sugar until mixture is pale and thick. Very gradually and gently, whisk liquid into egg mixture , being careful not to create air bubbles.
5. Arrange 8 coffee cups or ramekins in a small roasting pan filled with warm water, leaving space between them and fill each cup or ramekin to the top with custard mixture. Cover pan tightly with foil. Put pan into oven and bake custards for about 40 minutes.
6. Remove pan from oven, allow to sit in water bath for 10 more minutes.
7. Pot de Creme can be prepared one day ahead and stored in the refrigerator. Serve at room temperature.
Title: Fudgy Buttermilk Brownies
Ingredients:
- 1 all-purpose flour
- 1 light brown sugar
- 1/3 baking soda
- 1/2 salt
- 1/4 unsweetened applesauce
- 2 low-fat buttermilk
- 1/2 vanilla extract
- 1/2 confectioners' sugar
- 2 nonfat milk
- 1 1/2
- 1/4
- 2 -3
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly spray a 9" square baking pan with vegetable oil spray.
3. In a medium bowl, stir together the flour, brown sugar, cocoa powder, baking soda, and salt.
4. In a small bowl, lightly whisk the egg whites. Whisk in the remaining brownie ingredients.
5. Whisk into the flour mixture until well-blended.
6. Pour the batter into the baking pan. Bake for 30 minutes. Let cool in the pan on a cooling rack.
7. In a small bowl, stir together the sugar and cocoa powder. Stir in the vanilla extract, then gradually stir in the milk until the frosting is spreading consistency.
8. Spread over the cool brownies. Cut into 16 squares.
Title: Super Moist Banana Pecan Cake
Ingredients:
- 1 vanilla pudding mix
- 0.5 bananas
- 3 water
- 3/4 eggs
- 4 water
- 1/2 vanilla
- 1/2 pecans
- 1
- 3/4
Instructions:
1. Preheat oven to 325 and grease 2 round cake pans or one large cake pan.
2. Mash bananas and mix all ingredients except pecansin a large bowl.
3. Use a hand mixer and beat ingredients for about 3 minutes.
4. Pour batter into baking pans (split evenly) or into large baking pan.
5. Bake for 40-50 minutes or until tester comes out somewhat dry.
6. I recommend frosting this with a nice cream cheese frosting.
Title: Cinnamon-Cocoa Torte with Chocolate-Mocha Glaze
Ingredients:
- 8 tofu
- 2 coconut oil
- 3/4 water
- 1 vanilla extract
- 1 unbleached all-purpose flour
- 2 cocoa powder
- 3/4 ground cinnamon
- 2 baking soda
- 1 cream of tartar
- 1 margarine
- 1/4 cocoa powder
- 1/4 water
- 3 instant espresso powder
- 1 vanilla extract
- 1 1/2 cinnamon
- 1
Instructions:
1. First you will want to preheat your oven to 350 degrees F, To start the cake, oil a 10- or 12-inch springform pan and then lightly duest it with a bit of cocoa powder.
2. Using an electric mixer, blend tofu with Sucanat on low speed until mixture is the consistancy of a paste.
3. Increase speed and beat until the tofu mixture is thoroughly blended and mixture is shiny and the consistency of thick syrup.
4. At this point, your sucanat will not be dissolved, so do not worry.
5. Next, add oil, water and vanilla to tofu mixture, beating until thoroughly combined.
6. Sift together flour, cinnamon, baking soda, cream of tartar, and cocoa powder.
7. Blend sifted dry ingredients into liquid mixture.
8. Pour batter into your prepared spring-form pan and bake until tester inserted in center comes out clean, which should be approximately after about 40-50 minutes.
9. Transfer to rack and cool completely.
10. To prepare your glaze: Take out a small saucepan, and combine all ingredients in it except the vanilla.
11. Cook and stir over medium heat until mixture is shiny and completely smooth.
12. Allow the mixture to come to a boil, then immediately remove it from the heat.
13. Stir in vanilla and let cool 10 minutes.
14. Stir vigorously before using.
15. To put the cake together,Remove sides from pan.
16. If it is necessary, you can slice off the top of the cake to make sure that the surface is even (may not be necessary), but make sure you have an even surface.
17. Next, invert the cake onto a rack set over a pan.
18. It is important to have this pan under the rack, as you want it to catch the glaze that drips.
19. Remove pan bottom from cake.
20. Now, carefully pour the glaze evenly over top of cake, allowing some to drip down sides also.
21. Use a knife or spatula to spread glaze around the top and sides of the cake, keeping as much on the cake as possible, and then transfer it to a serving platter once you are finished.
22. Decorate by pressing ground nuts into the sides of the cake, and sprinkling the top and sides with cinnamon.
Title: Microwave Blueberry Crumble
Ingredients:
- 3 fresh blueberries
- 3 sugar
- 1 cornstarch
- 1/3 old fashioned oats
- 1/3 brown sugar
- 3 flour
- 2 cinnamon
- 1/4 - 1/2 butter
- 3 vanilla ice cream
Instructions:
1. In a greased 9-inch microwave safe pie plate, combine the blueberries, sugar and cornstarch.
2. Cover and microwave on HIGH for 7-8 minutes or until thickened, stirring twice.
3. In a small bowl, combine the oats, brown sugar, flour, almonds and cinnamon.
4. Cut in the butter to the oat mixture, until mixture resembles coarse crumbs.
5. Sprinkle the oat mixture over the blueberry mixture.
6. Microwave, uncovered, on HIGH for 2-3 minutes or until butter is melted.
7. Serve with ice cream, if desired.
Title: Carrot Cake Supreme
Ingredients:
- 1 1/2 canola oil
- 1 carrots
- 2 sugar
- 1 crushed pineapple
- 3 eggs
- 1 1/2 vanilla extract
- 3 all-purpose flour
- 1 1/4 cinnamon
- 1/2 salt
- 1 1/2 baking soda
- 1 1/2 baking powder
- 2/3 walnuts
- 2/3 pecans
- 2 flaked coconut
- 1/4 powdered sugar
- 8 butter
- 1 cream cheese
- 1 milk
- vanilla extract
Instructions:
1. Cake:
2. Cream the oil, carrots, sugar, pineapple, eggs and vanilla.
3. Add flour, cinnamon, salt, baking soda and baking powder.
4. Add pecans and coconut.
5. Combine dry mix with creamed mix.
6. Pour into lightly greased 13" x 9" pan.
7. Bake the cake at 325 degrees for 40-60 minutes.
8. Cake icing:
9. Cream all the ingredients together until creamy. Toast some nuts and coconut and add to creamed mixture.Spread on cooled cake.
10. Decorate as desired.
Title: Applesauce Date Cake
Ingredients:
- 2 unsifted all-purpose flour
- 2 baking soda
- 1 cinnamon
- 1/2 allspice
- 1/2 nutmeg
- 1/4 clove
- 1/4 salt
- 2 eggs
- 1 light brown sugar
- 1/2 butter
- 2 margarine
- 1 applesauce
- 3/4 dates
- walnuts
Instructions:
1. Preheat oven to 350 deg.
2. Grease well and flour a 9-by-9-by-2 inch baking pan.
3. Into a large bowl of electric mixer, sift flour with baking soda, cinnamon, allspice, nutmeg, cloves, salt.
4. Then add eggs, sugar, butter, and 1 cup applesauce; at low speed, beat just until ingredients are combined.
5. At medium speed, beat 2 minutes longer, occasionally scraping side of bowl and guiding mixture into beater with rubber scraper.
6. Add remaining applesauce, dates and walnuts; beat 1 minute.
7. Pour batter into prepared pan.
8. Bake 50 minutes, or until cake tester inserted in center comes out clean.
9. Let cool in pan 10 minutes.
10. Remove from pan.
11. Let cool on wire rack.
12. Frost with a Cream-Cheese frosting.