lumicero/recipes-ing2inst huggingface dataset:
Title: Ultimate Red Velvet Cake
Ingredients:
- 2 sugar
- 1 butter
- 4 eggs
- 1 vanilla
- 1 prepared instant mashed potatoes
- 1 flour
- 2 baking soda
- 1 salt
- 1/2 buttermilk
- 3 -4
- 1
Instructions:
1. Preheat oven to 350°.
2. Grease and flour a 9x13" cake pan, or three 8" cake pans (two 9" cake pans will not contain all the batter) and set aside.
3. Cream sugar and butter together; stir in eggs, vanilla and food coloring; stir in mashed potatoes; beat well.
4. Whisk together flour, baking soda, salt, and cocoa.
5. In a large bowl combine alternating portions of milk, flour mixture, and butter mixture (stir together one fourth the milk, one fourth the flour mixture, and one fourth the butter mixture, and repeat three times) until all ingredients are combined.
6. Spread batter evenly in prepared cake pans.
7. Bake in a preheated 350° oven for 30-45 minutes, or until a toothpick inserted near center of cake comes out clean.
8. NOTES: The original recipe called for sour milk (you may make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk) but buttermilk may be used instead. And you may use mashed fresh pototoes instead of instant ~ just be sure and get all the lumps out ;) if you do.
Title: Almond Joy Cake
Ingredients:
- 1 margarine
- 1/2 milk
- 3/4 sugar
- 3/4 marshmallows
- 24 coconut
- 14 sugar
- 3 margarine
- 3/4 evaporated milk
- 2/3 vanilla flavoring
- 1 marshmallow creme
- 6
- 1
Instructions:
1. Cake: Bake according to directions on Super Moist Betty Crocker German Chocolate Cake Mix in 9"x13" pan. Grease and flour pan. After allowing cake to to cool thoroughly, slice in half, making two thin layers. Lay top half aside carefully.
2. Center: Cut up marshmallows with kitchen shears, (rub blades with margarine to prevent sticking).
3. Boil margarine, milk, and sugar together for 3 minutes. Pour over marshmallows until melted. Add coconut and stir.
4. Spread this mixture over bottom half of cake. Sprinkle generously with chopped almonds, if desired.
5. Replace top half of cake.
6. Icing: Combine sugar, milk and margarine, cook to soft ball stage or until candy thermometer reaches 238 degrees. Stir constantly to prevent scorching. Remove from heat, stir in chocolate chips, add marshmallow creme and vanilla flavoring. Beat until well blended.
7. Cool, (not very much). Spread on cake. Sprinkle entire cake generously with almond pieces.
8. Cake is better if it sits overnight.
Title: Almond Macaroon Cake
Ingredients:
- 2 eggs
- 12 butter
- 1 1/2 flour
- 1 1/2 sugar
- 2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Mix butter, sugar, extract and eggs till everything is well blended.
3. Mix in flour till well incorporated.
4. Pour into a non-stick 8" x 10" pan that has been sprayed with a non stick spray.
5. Sprinkle top with almonds.
6. Bake till golden brown, approximately 30-40 minute.
Title: Homemade Nutter Butters
Ingredients:
- 1 sugar
- 1 peanut butter
- 1 egg
- 1/4 butter
- 1/4 peanut butter
- 1 powdered sugar
- 1 -2 milk
Instructions:
1. Preheat oven to 350.
2. Stir the cookie ingredients together until smooth. Scoop out 1 inch balls of cookie dough onto a parchment lined baking sheet. (I skipped the parchment paper and found it unnecessary--nothing stuck).
3. Press down with the back of a fork and then press again from the opposite direction to make the criss-criss pattern on top of each cookie.
4. To make the cookie dough shape into the shape of a nutter butter cookie, form the cookie dough ball into a log shape.
5. Roll the cookie dough in sugar (optional).
6. Press down with the back of a fork and then press again from the opposite direction to make the criss-cross pattern on top of each cookie. Finish by pinching in both sides of each cookie before baking.
7. Bake for 12 minutes and let cool on tray for 1 to 2 more minutes.
8. For the filling, beat the butter and peanut butter in a big bowl with a hand mixer together until smooth.
9. Slowly add in your powdered sugar and beat until smooth.
10. Add the milk, one tablespoon at a time, until desired consistency is reached.
11. Spread a tablespoon of filling onto the bottom side of one of the cookies, and then top with another cookie to create a cookie sandwich.
Title: Old Fashion Sugar Cookies
Ingredients:
- 1 shortening
- 2 eggs
- 2 sugar
- 1 buttermilk
- 2 baking soda
- 4 1/2 milk
- 1 flour
- 1 nutmeg
- 1 salt
- vanilla
Instructions:
1. mix first three ingrediants.
2. add the rest.
3. mix well.
4. chill for several hours or overnight.
5. roll out on a pastry cloth.
6. sprinkle with sugar and bake for 10 min at 450 degrees on a greased cokkie sheet.
Title: Cinnamon Twists
Ingredients:
- 1 sour cream
- 1/4 honey
- 3 butter
- 1/8 baking soda
- 1 salt
- 1 dry yeast
- 1 honey
- 1/2 water
- 2 eggs
- 4 whole wheat flour
- 12 butter
- 3/8 honey
- 1 1/2 cinnamon
Instructions:
1. In a saucepan, heat the sour cream, honey, butter, soda, and salt-but do not boil. Let cool to lukewarm.
2. Dissolve the yeast and the honey in the lukewarm water. Stir into the lukewarm mixture from Step 1.
3. Add the beaten eggs and flour to the cooled mixture. Knead on a lightly floured board and knead for 5 minutes.
4. Roll out the dough to a 16 x 16 inch square. Mix in the butter, honey, and cinnamon and spread on dough. Fold into thirds and cut into 16 1-inch strips. Twist each strip and lay on a cookie sheet covered with parchment paper. Cover lightly and let rise in a warm spot for about an hour.
5. Bake at 350'F for about 25 minutes.
6. When they're done, they may be frosted with your favorite icing, If you like.
Title: Blueberry Chewbillies
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 brown sugar
- 1 walnuts
- 1/2 coconut
- 1/2 butter
- 2 cream cheese
- 2/3 sugar
- 2 eggs
- 2 vanilla
- 1
Instructions:
1. Finely chop 1/2 c walnuts (for crust) and coursely chop the other half (topping).
2. Combine all purpose flour, brown sugar, finely chopped walnuts,coconut
3. Cut in butter until it resembles coarse crumbs.
4. Reserve 3/4 c for topping.
5. Press remaining in lined 9 x 13 baking pan.
6. Bake in preheated oven 350° for 12-15 minutes until edges are light brown.
7. Beat 2 (8 oz) cream cheese until light and fluffy. Add sugar. Then eggs one at a time. Mixing well after each. Add vanilla.
8. Pour cream cheese mixture on hot baked crust. Bake 15 minutes or until set.
9. Spread blueberry filling.
10. Combine coarsely chop walnuts and reserved topping and sprinkle on top of blueberry filling.
11. Bake another 15 minutes.
12. Chill several hours before serving.
Title: Season's Easiest Fruit Cobbler
Ingredients:
- 2 butter
- 1/2 margarine
- 1 Bisquick
- 1 sugar
- 3/4 milk
Instructions:
1. Put fruit in the bottom of an 8x8 inch casserole dish.
2. Melt the butter and mix in Bisquick, sugar and milk.
3. Pour over fruit.
4. Cook for 45-50 minutes at 350 degrees Fahrenheit.
5. Serve with Cool Whip or ice cream.
Title: Cranberry Dreamin'
Ingredients:
- 600 yoghurt
- 400 cranberries
Instructions:
1. Divide yogurt in four bowls.
2. Spoon cranberries on top of yogurt.
3. Mix well together and enjoy!
Title: Banana Oatmeal Cookies
Ingredients:
- 2 oats
- 3/4 baking soda
- 1 cinnamon
- 4 bananas
- 1/4 sunflower seeds
- 1/4 dates
Instructions:
1. Preheat the oven to 350ºF. Line a baking sheet with parchment and spray with nonstick spray.
2. Use a good blender to blend the oats into fine flour. Pour the oat flour into a mixing bowl and add the baking soda and cinnamon.
3. Put the peeled, overripe bananas into the blender and blend until completely smooth. Add to the oat mixture along with the sunflower seeds and dates, and mix until well combined.
4. Use a 1-ounce cookie scoop to place spoonfuls of the cookie dough on the baking sheet.
5. Bake for 12 minutes. Cool cookies on a wire rack and store in an airtight container in the refrigerator.
Title: Janosch Marzipan Cookies
Ingredients:
- 100 marzipan
- 150 flour
- 75 butter
- 150 sugar
- 1/2 salt
- 1 chocolate
- 100
Instructions:
1. Mix everything until soft and shiny.
2. Put the dough between plastic foil and flaten out.
3. Cut out shapes.
4. Bake at 180°C for 10 minutes.
5. Melt the chocolate on the stove over steaming water.
6. Decorate the cookies with melted chocolate (this can be fussy but it is fun as well).
Title: Eating Well Cranberry-Apple Coffee Cake
Ingredients:
- 1/2 light brown sugar
- 1 cornstarch
- 1/4 cinnamon
- 1 1/2 cranberries
- 1 1/2 tart apples
- 1/2 cranberry juice
- 1 all-purpose flour
- 1/2 whole wheat flour
- 1 baking powder
- 1/4 salt
- 1/8 baking soda
- 1/4 canola oil
- 3 butter
- 3/4 lemon zest
- 3/4 granulated sugar
- 1 egg
- 3/4 low-fat milk
- 2 vanilla extract
Instructions:
1. Preheat oven to 375 degrees F. Coat a 9-inch spring-form pan with cooking spray.
2. FOR TOPPING:
3. Whisk brown sugar, cornstarch and cinnamon in a medium saucepan until combined.
4. Stir in cranberries, apple and juice. Bring the mixture to a boil over medium-high heat, stirring. Continue to cook, stirring, until the mixture thickens and the berries soften, about 2 minutes.
5. Remove from the heat and let cool.
6. FOR CAKE:
7. Whisk all-purpose flour, whole-wheat flour, baking powder, salt and baking soda in a medium bowl.
8. Beat oil, butter and lemon zest in a large mixing bowl with an electric mixer, first on medium speed, then on medium-high, until well combined, about 1-1/2 minutes.
9. Gradually add 3/4 cup sugar, beating until the mixture is light in color and well blended.
10. Add egg and beat until the batter is smooth, about 1 minute longer.
11. With the mixer on low speed, beat in half the flour mixture until just incorporated. Gradually beat in milk and vanilla until just incorporated. Add the remaining flour mixture and beat until a smooth batter forms, about 1 minute, scraping down the sides of the bowl as needed.
12. Scrape the batter into the prepared pan, spreading to the edges. Spread/sprinkle the topping mixture in an even layer over the batter; do not stir.
13. Bake the cake on the middle rack until the top is puffed in places and a toothpick inserted in the center comes out clean (the fruit topping will still be moist), 40 to 50 minutes.
14. Sprinkle the remaining 1 tablespoon sugar over the top. Transfer the pan to a wire rack; let stand until cooled to warm, about 20 minutes.
15. To serve, run a knife along the edge of the pan, remove the pan sides and cut the cake into wedges.
Title: Jim Bob's Chocolate-Molasses Cake
Ingredients:
- 2 granulated sugar
- 1 3/4 all-purpose flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 dark molasses
- 1/2 canola oil
- 1/2 vanilla
- 2 boiling water
- 1 butter
- 1/2 peanut butter
- 1 cream cheese
- 8 confectioners' sugar
- 4 milk
- 3 -4
Instructions:
1. Combine the sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl and stir with a whisk to blend.
2. Add the eggs, milk, molasses, oil, and vanilla and beat for 2 minutes.
3. Add the water and stir it into the batter by hand.
4. Pour the batter, which will be very thin, into a greased 9x13-inch baking pan and bake at 350 degrees for 35-45 minutes, or until a toothpick inserted in the center comes out clean.
5. Remove from the oven and let cool on a wire rack.
6. To make the frosting, combine the butter, peanut butter, and cream cheese in a large bowl and beat until fluffy.
7. Slowly add the confectioners' sugar, beating to form a smooth frosting.
8. Add the milk 1 tsp at a time until the frosting reaches the desired spreading consistency.
9. Frost the cake and let it sit for 30 minutes before cutting.
Title: Desert Safe Double Chocolate Brownies
Ingredients:
- 3/4 all-purpose flour
- 1/4 baking soda
- 1/4 salt
- 1/3 vegetable shortening
- 3/4 granulated sugar
- 2 water
- 2 eggs
- 2
Instructions:
1. PREHEAT oven to 325º F. Grease 9-inch square baking pan.
2. COMBINE flour, baking soda and salt in small bowl.
3. HEAT shortening, sugar and water in medium saucepan to boiling, stirring constantly. Remove from heat. Stir in 1 cup morsels; stir until smooth.
4. ADD eggs one at a time, beating well after each addition. Gradually add in flour mixture. Stir in remaining morsels. Spread into prepared baking pan.
5. BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack; cut into squares.
Title: Gluten-Free Bon Appetit Cocoa Fudge Brownies
Ingredients:
- 1/2 unsalted butter
- 1 1/4 sugar
- 3/4 cocoa powder
- 1/2 salt
- 2 eggs
- 1 vanilla
- 3 tapioca flour
- 2 cornstarch
- 1 walnuts
- 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. Melt butter over low heat. Remove from heat and allow to cool slightly (5 minutes).
3. Stir in sugar, cocoa powder, and salt.
4. Whisk in eggs and vanilla.
5. Add rice flour, tapioca flour, and corn starch one at a time, whisking well after each addition.
6. Add walnuts or pecans if desired.
7. Spread into greased 8x8" square baking pan.
8. Bake for 25 to 30 minutes or until toothpick inserted near center comes out with just a few sticky crumbs on it.
9. *Although these brownies are great warm, I prefer them cooled down, chilled, and then cut into small squares. Seems like the flavors come out better that way.
10. ***These are rich enough that you really can cut them into 16 pieces, but let's be realistic - I cut 8.
Title: Chocolate Fudge Pudding
Ingredients:
- 50 vegan margarine
- 1/2 raw sugar
- 2 eggs
- 1 1/2 soymilk
- 1 rum
- 1/3 unbleached all-purpose flour
- 2 confectioners' sugar
Instructions:
1. Preheat the oven to 350°F Lightly grease a 4-cup ovenproof dish.
2. Cream the margarine and sugar together in a large bowl until fluffy. Beat in the eggs.
3. Gradually stir in the milk and rum, and add the walnuts.
4. Sift the flour and unsweetened cocoa into the batter and, using a metal spoon, fold in gently until well mixed.
5. Spoon the batter into the dish and cook in the preheated oven for 35-40 minutes, or until the sponge is cooked.
6. Dust with confectioner's sugar and unsweetened cocoa and serve.
Title: Apple Oat Cake (Low Gi)
Ingredients:
- 1 plain flour
- 1/3 rolled oats
- 1/3 brown sugar
- 1 cinnamon
- 1/4 nutmeg
- 1 salt
- 4 low-fat plain yogurt
- 1/2 baking powder
- 1/2 baking soda
- 1/3 vanilla essence
- 1 eggs
- 2 red apples
- 500 extra virgin olive oil
- 1 apple
- 1 low-fat plain yogurt
- 1 extra virgin olive oil
- 1/2 rolled oats
- 2 plain flour
- 1/4 brown sugar
- 1/2
Instructions:
1. Lightly spray cake tin (round or square medium size) with spray vegetable oil. Preheat oven to 180 degrees celsius (moderate heat).
2. Cake: Combine in a bowl all dry ingredients (flour, oats, brown sugar, baking powder and baking soda, nutmeg, cinnamon, salt).
3. Combine in a small separate bowl yogurt and olive oil, then add to dry ingredients.
4. Add apple juice and eggs and beat until combined, then fold in the apples.
5. Spoon mixture into prepared cake tin.
6. Topping: Mix yogurt and olive oil in a bowl.
7. Combine oats, flour, sugar and grated apple.
8. Mix until it is a crumbly texture (If too moist you may add pinches of flour, however the crumble effect will still happen after cooked). Crumble mixture over top of cake batter and bake for 30-35 minutes or until cake is firm and bounces back when lightly touched.
Title: Almond Butter Cookies
Ingredients:
- 1 almond butter
- 1 Splenda Sugar Blend for Baking
- 1 egg
- 1 baking soda
- Splenda Sugar Blend for Baking
Instructions:
1. Preheat oven to 350* and line cookie sheets with parchment paper.
2. Beat together almond butter and sugar in a large bowl with an electric mixer until smooth.
3. Add beaten egg and baking soda to almond butter mixture and beat until well combined.
4. Roll 1 teaspoon of dough into a ball and roll in sugar then place on cookie sheet.
5. Place dough balls one inch apart on cookie sheet and either leave as little balls (which is how we like them) or flatten with tines of fork making a cross pattern.
6. Bake until slightly puffed and a golden pale, about 10 minutes, careful not to over cook.
7. Cool cookies on parchment paper about 2 minutes and then transfer with spatula to rack to cool at least 10 more minutes.
Title: Strawberries Jubilee - Fat Free!
Ingredients:
- 1 1/2 granulated sugar
- 1/2 real vanilla
- 1 cornstarch
- 2 fresh strawberries
- 3 brandy
- 1/4 kirsch
Instructions:
1. In large skillet over medium heat, stir together orange rind strips, orange juice, sugar and vanilla until sugar is dissolved, about 4 minutes. Bring to boil over medium-high heat.
2. Whisk cornstarch with 3 tbsp water; whisk into pan and boil, whisking constantly, until slightly thickened and glossy, about 1 minute. Discard orange rind strips.
3. Add strawberries; cook just until softened, about 2 minutes.
4. In small saucepan, heat brandy over medium heat; remove from heat. With long match, ignite brandy and pour, still flaming, over warm berries. When flame dies, serve immediately.*** If you are serving berries over ice cream or cake, do that first and then add the sauce.
Title: Tunnel of Love Lemon Tea Cake
Ingredients:
- 6 cream cheese
- 1/4 granulated sugar
- 1/2 vanilla extract
- 1 egg
- 2 1/4 unbleached all-purpose flour
- 1 1/3 granulated sugar
- 1 1/2 baking soda
- 1/4 salt
- 1/2 canola oil
- 1 lemon zest
- 1 1/4 buttermilk
- 2 fresh lemon juice
- 1 confectioners' sugar
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. Grease and flour a 6 to 8-cup bundt pan and set aside.
3. Blend the cream cheese with the 1/4 cup granulated sugar and the vanilla.
4. Scrape the bowl; add the egg and mix well. Set aside while you prepare the cake batter.
5. Sift the flour, the 1-1/3 cups granulated sugar, baking soda, and salt into a mixing bowl; whisk briefly to blend.
6. Whisk in the oil, lemon zest, and about half of the buttermilk until smooth. This first addition will prevent lumps from forming; do not be tempted to pour in all of the liquid at once.
7. Whisk in the remaining buttermilk, mixing only long enough to combine.
8. Pour half of the cake batter into the prepared bundt pan.
9. Dollop the cream cheese mixture over the batter, trying to center it in the pan so it doesn't reach either edge.
10. Cover with the remaining batter.
11. Bake for about 55 minutes, until the top is golden brown and slightly firm to the touch. If you check it with a toothpick or cake tester, there should be only traces of cream cheese and no loose batter.
12. Cool the cake in the pan for 15 minutes; invert onto a rack to cool completely.
13. To add the final touch, stir the lemon juice into the confectioners' sugar until smooth. Drizzle the glaze over the cake in a random pattern.
Title: Drumstick Torte
Ingredients:
- 2 Spanish peanut
- 1 margarine
- 1/2 cream cheese
- 8 powdered sugar
- 1 crunchy peanut butter
- 1/3 Cool Whip
- 2 instant chocolate pudding mix
- 2 milk
- 3 Cool Whip
- 3 Spanish peanut
- 2
- 1
Instructions:
1. Mix wafer crumbs, 1 cup nuts and margarine.
2. Press into 13x9 pan.
3. Bake 10 minutes at 350.
4. Cool.
5. Mix powdered sugar, cream cheese and peanut butter until smooth and creamy.
6. Fold in by hand 2 cups cool whip.
7. Spread over cooled crust.
8. Mix pudding with milk and spread over cheese mixture.
9. Refrigerate to set about 10 minutes.
10. Top with 3 cups cool whip.
11. Sprinkle with 1 cup nuts and shaved chocolate.
12. Freeze 1-2 hours then refrigerate 1 hour before serving.
13. Freezes well.
Title: Blueberry Orange Pie
Ingredients:
- 1 1/4 all-purpose flour
- 1 orange zest
- 1 white sugar
- 1/2 salt
- 1/2 butter
- 1 1/2 cold water
- 1 1/2 white sugar
- 3/4 cornstarch
- 3 fresh blueberries
- 1/2
- 6
Instructions:
1. Orange pastry:.
2. Combine flour, orange zest,(I use fresh from the orange used for the juice and lots of it) sugar and salt in a mixing bowl; stir to blend. Using a pastry blender or 2 knives, cut butter into flour mixture until all resembles coarse meal. Combine orange juice with water or use 3 Tbsps orange juice. Add liquid by Tbsp, mixing gently with a fork, just until dough begins to hold together in clumps. If necessary, an extra spoonful of water may be added. Gather dough up and shape into a flat, round disk.
3. Chill at least 1 hour.
4. On lightly floured surface, roll dough to about 1/8" thickness, in big enough circle to overhang 9" pie plate by almost 2". Ease pastry into pie plate being careful not to stretch it. Fold excess under, crimp decoratively. Prick bottom and sides.
5. Freeze about 20 minutes while oven pre-heats to 375°F.
6. Bake shell for 15 minutes or until golden brown. Cool on wire rack while you make the filling.
7. For the filling:.
8. Stir together the sugar and cornstarch in heavy-bottomed 3 quart saucepan. Stir in orange juice and 2 cups of the blueberries. Cook, stirring constantly, over medium-high heat until mixture is thickened and just comes to the boil (7 to 10 minutes). Remove from the heat and gently fold in remaining berries. Mound filling into cooled crust and chill for at least 1 hour before serving.
9. For real decadence top with whipped cream.
Title: Pfeffernuesse
Ingredients:
- 1 light brown sugar
- 1/2 butter
- 2 margarine
- 1 eggs
- 1/2 pure vanilla extract
- 1/2 baking powder
- 1 ground cinnamon
- 1 salt
- 1/2 ground black pepper
- 1/2 ground nutmeg
- 1/8 ground cloves
- 1/8 flour
- 2 3/4 confectioners' sugar
Instructions:
1. Beat brown sugar and butter with electric mixer on medium speed until light and fluffy.
2. Beat in eggs and extracts.
3. Add remaining ingredients, except confectioners sugar, to flour and sift. Gradually add to butter mixture, mixing well, Cover and refrigerate for 2 hours.
4. Peheat oven to 375°F Shape teaspoonfuls of dough into ovals and place 1-inch apart on ungreased baking sheets.
5. Bake 10 minutes. Cool on baking sheets 1 minute. Remove to wire racks; sprinkle confectioners sugar over warm cookies.
6. When cookies are cool, store in airtight containers.
Title: Narwhal Doughnuts
Ingredients:
- 1 flour
- 1/2 marzipan
- 6
Instructions:
1. Heat up 3” vegetable oil in a wok to around 375°F You can test this using a little ball of dough-drop it into the oil-if it sizzles and turns golden almost straight away then the oil is ready.
2. Roll out the dough on a lightly floured board and cut into rounds using a 2 1/2“cookie cutter.
3. Fry these 3 at a time until golden brown all over-keep turning them to make sure they are evenly cooked. About 2 minutes each side.
4. Take them out carefully using tongs and leave them to dry on kitchen paper. Once they are all cold, pipe a little blueberry jam inside each one using a small piping bag fitted with a filler nozzle.
5. Spray the horn shaped corn ships with the gold edible spray.
6. Make little fins and tails out of the blue marzipan.
7. Melt the blue candy melts in a glass bowl in the microwave. Stir until smooth. Place the sprinkles into a small bowl.
8. Dip the narwhals into the blue candy melt and then the bottom into the sprinkles. Stick on the horns, fins and tails and leave to set on a wire rack. Melt the black candy melts and spoon into a small piping bag. Pipe eyes and a mouth onto the narwhals. Leave to set.
Title: Southern Pecan Cake
Ingredients:
- 1 1/2 butter
- 2 sugar
- 6 eggs
- 4 flour
- 1 nutmeg
- 1 baking powder
- 2 pecans
- 1 raisins
- 1
- 1/2
Instructions:
1. Cream butter and sugar.
2. Beat in eggs one at a time.
3. Blend in the rest of the ingredients.
4. Pour in a tube pan and bake at 350F for 2 hours.
Title: Special Chocolate Cake from a Box
Ingredients:
- 18 instant chocolate pudding mix
- 3 sour cream
- 1 eggs
- 1 milk
- 4 vanilla
- 1/2 sea salt
- 1
- 2
Instructions:
1. Preheat oven to 350ºF.
2. Beat together all of ingredients until smooth batter forms, reserving the chocolate chips if using.
3. Mix in the chocolate chips with a rubber spatula.
4. Divide batter into two 10-inch round baking pans (you can use other pans and baking times according to the directions on the cake mix box). Bake for 30 minutes, or until toothpick inserted comes out clean.
5. Let cool before frosting.