lumicero/recipes-ing2inst huggingface dataset:
Title: Vintage Apple Delight
Ingredients:
- 2 apples
- 1/4 water
- 3/4 sugar
- 1/4 butter
- 1/4 sugar
- 1/2 flour
- 1 baking powder
- 1 salt
- 1/4 milk
- 1/2 brown sugar
- 1/4
Instructions:
1. Combine first 4 ingredients in saucepan. Cook for 5 minutes, remove from heat and cool. Creat together the butter and 1/2 cup sugar until fluffy. Stir in sifted flour, baking powder and salt, alternating with milk and beat until smooth. Pour into an 8 inch square baking pan. Spoon the fruit (fruit only) from the saucepan mixture over the batter and sprinkle with the brown sugar. Pour the fruit JUICE from the saucepan mixture over the top of the brown sugar. Bake for 45-50 minutes at 375 degrees.
2. Serve this while warm and it makes it extra delicious if served with whipped topping or ice cream!
Title: Audrey's Lite Lemon Pound Cake
Ingredients:
- 8 low-fat cream cheese
- 3/4 skim milk
- 1 sugar-free instant lemon pudding
- 1 eggs
- 4 egg substitute
- 1 confectioners' sugar
- 2 2/3 lemon juice
- strawberry
Instructions:
1. In a mixing bowl, beat cream cheese until smooth; gradually beat in milk and pudding.
2. Add dry cakes mix and eggs; beat until combined.
3. Beat on medium speed for 2 minutes.
4. Pour into a greased and floured 10<U+0094> fluted tube pan.
5. Bake at 350 degrees for 40- 45 minutes or until a toothpick inserted comes out clean.
6. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Title: Strawberry and Cream Cupcakes
Ingredients:
- 18
- 1 1/4
- 1/3
- 3
- 16
- 1 -3
- 1/2
Instructions:
1. Heat oven to 350.
2. Place paper baking cups in 24 regular-size muffin cups.
3. In large bowl, beat cake mix, soda pop, oil and egg whites on low speed 30 seconds.
4. Beat 2 minutes on medium speed, scraping bowl occasionally.
5. Fill each cup 2/3 full of batter.
6. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean.
7. Remove from pan to wire rack.
8. Cool completely, about 20 minutes.
9. Stir frosting in container 20 times.
10. Stir in 1 to 2 drops red food color.
11. Frost cupcakes.
12. Place sprinkles and 1 drop red food coloring in small resealable plastic food storage bag; seal bag.
13. Gently shake and massage sprinkles until mixture is various shades of pink; sprinkle around edges of frosted cupcakes.
Title: Extra Moist Red Velvet Cake
Ingredients:
- 2 1/2 unbleached flour
- 3 cocoa powder
- 1 baking soda
- 1/2 salt
- 1 butter
- 2 granulated sugar
- 4 eggs
- 1 vanilla
- 2 buttermilk
- 1/2 sour cream
- 1/2
- 1
Instructions:
1. Preheat oven to 350. Grease three 9 inch round pans. Sift flour, salt and baking soda together and set aside. If using cocoa powder mix that with the dy ingredients too.
2. Melt semi-sweet chocolate with 1 tablespoon of milk. Set aside but do not let harden. Or if you are using coca powder just sift it in with the flour mixture.
3. Beat butter and sugar in a bowl together for approximately 5 minutes at medium speed. Add eggs one at a time and beat until smooth. Add the food coloring and sour cream, milk vanilla and butter flavoring and chocolate squares. At low speed add flour mixture a little at a time but do not over mix.
4. Bake in 350 oven for 35 to 40 minutes or until wooden pick comes out clean.
Title: Lebanon Traveler’s Date Cookies (Mamoul)
Ingredients:
- 1/2 active dry yeast
- 1/4 water
- 1 orange flower water
- 1 egg
- 8 unsalted butter
- 1 1/2 semolina
- 2 sugar
- 1/4 salt
- 1 all-purpose flour
- 3/4 milk
- 3 dates
- 1 1/2 sugar
- 1 1/2 orange flower water
- rose water
Instructions:
1. In a large bowl, dissolve the yeast in the water. Stir in the orange flower water, egg, and melted butter. Add the semolina and stir in, then sprinkle on the sugar and salt and stir. Add the flour and stir and turn to combine until crumbly but holds together when squeezed. Cover with plastic wrap and let rest for 1 hour.
2. Meanwhile, prepare the filling: Place all the ingredients in a food processor and process to a paste. Transfer to a bowl and set aside, covered.
3. Place a rack in the center of the oven and preheat the oven to 350°F Set out an 18 by 12 inch baking sheet near your work surface.
4. To shape the mamoul, use a tablespoon to scoop up a full level tablespoon of dough. Place it in the palm of one hand and use the thumb and fingers of the other hand to flatten it into a nearly 3-inch-diameter round. Scoop up 1 1/2 teaspoons of the filling and place it on the center of the round. Pull the edges up to cover the filling, then roll the cookie lightly between your palms to make a ball. Place seam side down on the baking sheet. Repeat with the remaining dough and filling, placing the cookies about 1/2 inch apart. Prick each cookie decoratively with a fork. Brush the tops with a little milk.
5. Bake until touched at the edges with golden brown, 20 to 25 minutes. Transfer immediately to a wire rack to cool. Makes 2 dozen rich cookies, either round mounds or high decorated ovals, filled with aromatic date paste.
6. NOTE: This recipe the instructions for round mamoul decorated only by pricking with a fork. In Syria and Lebanon, and in some specialty grocery stores in North America, you can find elaborately carved mamoul molds. If you have a mold, oil it with olive oil and then oil again lightly every 3 or 4 mamoul. Fill the mold almost full of dough and use your thumb to press down in the center. This will make a hollow in the center and will also give you thin walls of dough around the edges. You may need less filling, say 1 teaspoon each. Place the filling in the center, then fold the thin walls over and pinch off any excess dough. Pull the shaped mamoul up gently from the mold and transfer to the baking sheet, decorative side up. Repeat with the remaining dough and filling.
7. Semolina, a coarse grind of durum wheat with small, irregular yellow granules, is used to make pasta. It is also used as bread flour in Puglia, and in Tunisia and Morocco.
8. Semolina flour, also known as durum flour, is finely ground. It is very high in gluten. It can, like semolina, be used to make bread, but because it is so high in gluten, the bread dough will be stiff and the bread fairly tough.
9. Home Baking.
Title: Strawberries Romanoff Taste Just Like La Madeleine -Copycat
Ingredients:
- 1/2 sour cream
- 3 brown sugar
- 1 brandy
- 1/2 vanilla
- 3 heavy cream
- 4 sugar
- fresh strawberries
Instructions:
1. Mix sour cream, brown sugar and Brandy in a bowl.
2. In a separate bowl, whip cream until starts to thicken and add sugar--whip until thick.
3. Fold cream into sour cream mixture and blend well.
4. Serve with fresh strawberries.
Title: Strawberry or Raspberry Bisque
Ingredients:
- 1 fresh strawberries
- 1/4 red raspberries
- 2 sugar
- 2 fresh lemon juice
- 1 butter
- 1 1/2 flour
- 1 1/2 milk
- cream cheese
Instructions:
1. Combine berries and sugar and mix well.
2. Stir in lemon juice.
3. Run berries through blender or food processor briefly to break them up.
4. Melt butter in a saucepan and blend in flour.
5. Add cream cheese and milk all at once and immediately stir vigorously over moderate heat.
6. Continue to cook until thickened, stirring frequently to create a sauce-like consistency, although it will stay a bit thin.
7. Cool, stirring occasionally. Chill.
8. Just before serving, stir berries gradually into the sauce.
Title: Cherry-glazed Sponge Cake
Ingredients:
- 1 butter
- 1 1/2 sugar
- 4 eggs
- 1 flour
- 2 cherry pie filling
- 1 powdered sugar
Instructions:
1. In large bowl of an electric mixer, beat butter and sugar until fluffy; add eggs, one at a time, beating well after each addition Stir in almond extract and flour until well blended.
2. Spread batter in a well-greased 10x15-inch baking pan.
3. With a knife, lightly mark off batter into 15 equal pieces; then spoon equal portions of pie filling into center of each piece.
4. Bake in a 350° oven for 35-40 minutes or until cake is lightly browned and a toothpick inserted in center comes out clean.
5. Let cool in pan.
6. Dust with powdered sugar before serving.
Title: Spiced Holiday Fruit
Ingredients:
- 2 raisins
- 1 crystallized ginger
- 1 cardamom
- 4 ground allspice
- 1 1/2 apple cider
- 1 1/2 brandy
- 1 apples
- 1/2 cranberries
- 2
- 1
Instructions:
1. Combine first 8 ingredients in a large baking dish.
2. Cover and bake at 350 degrees for 35 minutes.
3. Stir in apples and cranberries.
4. Bake, uncovered, for 20 minutes or until apples are tender.
5. Serve warm, at room temperature, or cold.
Title: Easy to Make Delicous Kit-Kat M&M Brownies!
Ingredients:
- 1 eggs
- 2 water
- 1/3
- 1/4
- 3 -4
- 1
Instructions:
1. Do the instructions as told on the Box of Brownies (Except for pouring).
2. (PREHEAT TO WHAT IT SAYS).
3. Put HALF of the brownie MIX (not heated) in the glass pan!
4. Place 3 or 4 Kit Kats throughout the pan so that it is almost everywhere.
5. Use a spoon and push the kit-kats down so the brownie mix covers them.
6. Spread the brownie mix over the kit-kats, then pour the remaining brownie mix.
7. Pour as many M&M's onto the mix as possible || NOTE: Do not MIX AFTER THIS.
8. Put the brownies in the oven and wait 35-40 minutes.
9. Enjoy!
Title: Heavenly Hash Cake
Ingredients:
- 1 1/2 margarine
- 8 sugar
- 2 flour
- 1 1/2 eggs
- 2 pecans
- 1 miniature marshmallow
- 1 confectioners' sugar
- 4 evaporated milk
Instructions:
1. Combine 2 sticks margarine, 4 T cocoa, sugar, flour, eggs and pecans and mix well.
2. Pour into greased/floured 13 X 9 inch cake pan.
3. Bake at 350 degrees for 25 minutes.
4. Remove from oven, cover with marshmallows.
5. Return to oven just long enough to melt marshmallows.
6. Remove from oven, cool in pan.
7. ~FROSTING~Mix remaining 4 T cocoa, 1 stick margarine, confectioner's sugar and evaporated milk until creamy.
8. Spread frosting on cooled cake.
Title: Dirt in a Flowerpot
Ingredients:
- 1 butter
- 4 cream cheese
- 1 confectioners' sugar
- 1 instant vanilla pudding
- 2 milk
- 3 1/2
- 1
Instructions:
1. Crush cookies until fine and set aside.
2. In a large bowl, beat butter, cream cheese and sugar until smooth.
3. In another bowl, combine pudding mix and milk until blended.
4. Fold pudding into the cream cheese mixture.
5. Fold whipped topping into that.
6. Line flowerpot with foil or plastic wrap or just use a medium size bowl.
7. Alternate layers of pudding mixture and cookie crumbs, ending up with the cookie crumbs on the top (looking like dirt:) Chill several hours or overnight.
8. Decorate with silk flowers or plant and stick some gummy worms in the dirt!
Title: Homemade Oreo Cookies
Ingredients:
- 18 1/4 eggs
- 4 vanilla
- 3/4 butter
- 1 margarine
- 1/2 cream cheese
- 8 vanilla
- 1 powdered sugar
- 4
Instructions:
1. Cookies:.
2. Mix all ingredients together and roll into 1 inch balls. Bake at 350 degrees for 10-12 minutes. Cool on cookie sheet. (Mixture will be very stiff.).
3. Filling:.
4. Mix until smooth. Put between two cookies.
Title: Mock Baklava -- Kataifi
Ingredients:
- 3/4 granulated sugar
- 3/4 water
- 3/4 honey
- 2 ground cinnamon
- 2 lemon zest
- 6 butter
- 1/2 margarine
- 1 walnuts
Instructions:
1. Preheat oven to 375°F.
2. Combine first 5 ingredients in a saucepan.
3. Gently boil for 15 minutes or until syrupy.
4. Place shredded wheat halves in a single layer in a shallow baking pan; drizzle with butter or margarine.
5. Bake in oven 10 minutes or until lightly browned, stirring once.
6. Sprinkle half of the nuts over the bottom halves of the biscuits & drizzle with half of the warm syrup.
7. Replace top halves & drizzle with the remaining syrup.
8. Spoon excess syrup over biscuits until absorbed.
9. Top with remaining nuts.
10. Serve warm topped with whipped cream.
Title: Fat Free Soft Chocolate Chip Cookies
Ingredients:
- 2 1/4 flour
- 1 baking soda
- 3/4 brown sugar
- 1 applesauce
- 1/4 raw sugar
- 1 instant vanilla pudding
- 1 vanilla extract
- 1/8 chocolate chips
- 4
- 2
Instructions:
1. Preheat oven 350 degrees.
2. Combine flour and baking soda.
3. In a large bowl beat brown sugar, apple sauce, pudding mix, vanilla extract, and almond extract.
4. Mix until well blended.
5. Add egg whites and mix well.
6. Beat in the flour mixture.
7. Stir in chocolate chips.
8. Drop by rounded teaspoonful and bake 12-14 minutes.
Title: Crunchy Three Flavor Pound Cake
Ingredients:
- 2 sugar
- 2 flour
- 6 eggs
- 1 shortening
- 1 vanilla
- 1 salt
- 1
- 1/2
Instructions:
1. Mix all ingredients together in a mixer for 10 minutes.
2. Pour into greased and floured bundt pan.
3. Bake for 1 hour and 10 minutes at 325° or until golden brown and tests done.
4. Cool and turn out onto rack.
5. Turn it over onto a plate and the top will be crunchy.
Title: Fruited Creme Fraiche Tart
Ingredients:
- 1/2 unsalted butter
- 1/2 granulated sugar
- 3 eggs
- 1/2 pure vanilla extract
- 2 orange zest
- 1 unbleached all-purpose flour
- 1/8 salt
- 2 1/2 - 3 apricots
- 1 figs
- 3/4 creme fraiche
- 3 light brown sugar
- 1/2 pure vanilla extract
- confectioners' sugar
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. With electric mixer on high speed, cream together butter and sugar until light and fluffy, about 1 minute. Add eggs one at a time, beating after each addition until smooth. Add vanilla and orange zest, then mix in flour and salt only until just combined.
3. Smooth batter into an 11-inch tart pan with a removeable bottom, pushing it toward the edges to make a 1/2-inch rim. Place filled tart pan on a baking sheet.
4. Arrange berries over batter, lodging them firmly together and pushing them up close to the rim. (If using apricots, place halves cut-side down; if using figs, place them cut-side up).
5. Whisk egg yolk, creme fraiche, brown sugar, and vanilla together, then pour mixture evenly over and around the fruit. Baked until browned and lightly set, about 35 to 45 minutes. Topping should be a little gooey when warm, but bottom layer should be firmly set. Let sit for at least 10 minutes before unmolding tart. Serve warm or at room temperature, with a dusting of confectioner's sugar over each slice.
Title: Snowman Snowball Cake
Ingredients:
- 1 1/2 eggs
- 4 water
- 1 1/2 butter
- 1/2 marshmallow cream
- 1/2 powdered sugar
- 1 coconut flakes
- 1
- 1 1/2
- 2
- 1
- 5 -6
- 3 -4
- 2
Instructions:
1. For the Cake:
2. Hand mix the cocoa, eggs, water and oil in a bowl,.
3. Pour some of the batter into a large sized (8") baking bowl and the remaining into a medium (5") baking bowl.
4. Bake at 350F: 60 minutes for the larger bowl, 30 minutes for the smaller bowl.
5. After cooling, remove the cakes from the bowls, cut a hole into the larger cake and fill with the marshmallow cream frosting.
6. For the Frosting:
7. In a stand mixer, mix butter.
8. Add the marshmallow cream; mix again.
9. Add the powdered sugar, mix again.
10. For the Assembly:
11. Place the larger cake upside down on a cake stand; this is the bottom base of the snowman.
12. Cover with the marshmallow frosting.
13. Cover the smaller cake (the snowman’s head) with the marshmallow frosting and set on top of the bottom/larger cake; you may need to use a small round cardboard as a base to the head so it doesn’t slide off.
14. Cover the snowman with coconut flakes.
15. Pipe little pupils, using the white icing, on the candy-coated chocolates; then place them down, forming the eyes.
16. Add the chewing candy on the face, forming the nose.
17. Add the mini chocolate balls, forming the mouth.
18. Place the sweet & tart chews on the body, forming the buttons.
19. And wrap the strawberry sour belts around the neck, forming the scarf.
Title: Dairy Blintzes Casserole
Ingredients:
- 6 eggs
- 1 1/2 sour cream
- 1/2 sugar
- 1/3 margarine
- 1/2 flour
- 1 baking powder
- 2 cream cheese
- 8 egg
- 1 cottage cheese
- 1 sugar
- 1 vanilla
- 1
Instructions:
1. Beat each mixture in a bowl.
2. Pour half of top mixture into greased 9x13 baking dish.
3. Spoon bottom mixture on and top with remaining batter from top.
4. Bake 45-55 minutes at 350 degrees.
5. Serve with fruit.
Title: Grandma Gealy's Glazed Lemon Cake
Ingredients:
- 1 lemon pudding mix
- 1 water
- 3/4 eggs
- 3/4 powdered sugar
- 3 water
- 2 lemon juice
- 2
- 1/2
Instructions:
1. Combine cake mix, pudding mix, 3/4 cup salad oil, and 3/4 cup water. Mix well.
2. Add 3 eggs and mix for 3 minutes.
3. Bake in ungreased tube pan for 45-50 minutes at 350 degrees.
4. To make glaze, mix powdered sugar, lemon juice, 2 tsps salad oil, and 2 tsps water.
5. When cake is done and still hot, prick with a fork and pour glaze over it.
Title: Molten Chocolate Cakes
Ingredients:
- 1 1/4 butter
- 3/4 eggs
- 4 sugar
- 1/2 flour
- 3/4 evaporated milk
- 12
- 1/4
Instructions:
1. Preheat oven to 325 degrees.
2. Grease 12 muffin cups Combine butter and chocolate chips and melt in the microwave (on defrost) stirring occasionally.
3. Combine eggs and sugar in a large bowl.
4. Beat with an electric mixer at med.
5. speed until thickened, about 5 minutes.
6. Add flour gradually, beating at low speed.
7. Add chocolate mixture and beat until thick and glossy, about 3 minutes.
8. Fill the prepared muffin cups two-thirds full.
9. Bake the cakes 5 minutes.
10. Combine the caramels and 2T evaporated milk in a double boiler.
11. Cook, stirring continually, until caramels are melted.
12. Spoon 2 teaspoonfuls of caramel mixture into each muffin cup.
13. Bake for 8 minutes longer.
14. Invert cakes onto individual serving plates.
15. Stir remaining evaporated milk into remaining caramel mixture and serve with warm cakes.
Title: Grandmom's Yummy Sugar Cookies
Ingredients:
- 3/4 shortening
- 1 sugar
- 2 eggs
- 1 vanilla extract
- 2 1/2 flour
- 1 baking powder
- 1 salt
Instructions:
1. Mix shortening, sugar, eggs, and flavoring thoroughly.
2. Stir flour, baking powder, and salt together.
3. Blend flour mixture with the shortening mixture.
4. Chill at least 1 hour.
5. Preheat oven to 400°F.
6. Roll dough 1/8-inch thick on lightly floured board.
7. Cut with 3 inch cookie cutter (or whichever size you'd like, just adjust the baking time accordingly).
8. Place on ungreased baking sheet.
9. Bake 6-8 minutes or until cookies are a delicate golden brown.
Title: Caramel-Apple Upside-Down Cakes
Ingredients:
- 1 eggs
- 3 applesauce
- 1/3 unsalted butter
- 1 1/3 pecans
- 3/4 brown sugar
- 3/4 granny smith apples
- 1/4
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Combine cake mix,eggs,applesauce,and juice in a large bowl with a mixer.
3. Using a large cupcake tin, place 1 tablespoon melted butter, 1 tablespoon pecans, and 1 teaspoon brown sugar in each cup.
4. Layer 4 to 6 apple slices on top of brown sugar, then pour about 1/3 cup batter on top.
5. Repeat to make 11 more cakes.
6. Bake for 20 to 25 minutes or until a cake tester comes out clean,.
7. Allow cakes to cool for 10 minutes.
8. Flip the cakes onto a cookie sheet lined with parchment paper.
9. Serve warm or cooled.Great with a scoop of rich vanilla ice cream on the side!
Title: Black Forest Cake
Ingredients:
- 2 cake-and-pastry flour
- 2 baking soda
- 1/2 salt
- 1/2 butter
- 2 1/2 brown sugar
- 3 eggs
- 1 1/2 vanilla
- 3 sour cream
- 1 boiling water
- 1 icing sugar
- 2 maraschino cherry
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F Grease 2 x 9-inch round cake pans.
2. Combine flour, baking soda and salt.
3. Beat butter in a large bowl. Add brown sugar and eggs, beating until light and creamy. Beat in vanilla and chocolate.
4. Add dry ingredients to chocolate mixture, alternately with sour cream, beating on low speed just until batter is smooth.
5. Carefully stir in boiling water. Batter will be thin.
6. Bake in preheated oven for 30-35 minutes or until a toothpick inserted in center comes out clean. Cool on wire racks for 10 minutes; then remove from pans and cool completely.
7. Beat whipping cream and incing sugar in large bowl of electric mixer until thick.
8. To Assemble Cake: Place on layer on serving plate, and spread with 1/2 of the whipped cream. Put 1/2 cup jam over whipped cream, leaving a 1/2-inch border away from the edge of the cake.
9. Cover with remaining layer and top with whipped cream, leaving some for decoration, if desired. Top with remaining jam and garnish with chocolate curls.
10. For an authentic look, using a piping bag, pipe whipped cream flowers around top edge of cake and place maraschino cherries in each flower.
11. Do not put whipped cream on sides of cake.
Title: Raspberry Lemonade Cake
Ingredients:
- 1 water
- 1 raspberry gelatin powder
- 1 water
- 1/2 fresh raspberries
- 1/4 lemon peel
- 1/3
- 4
- 1
- 1 1/2
Instructions:
1. Heat oven to 350.
2. Spray bottom of a 13X9 inch pan with baking spray w/flour.
3. In a small bowl, mix hot water and gelatin until completely disolved; cool slightly.
4. In a large bowl, beat cake mix, 1/4 cup of the gelatin mixture, 1/4 cup of the lemonade concentrate, water, oil, and egg whites with electric mixer on low speed for 30 seconds.
5. Beat on med speed 2 mintes.
6. Pour into pan, reserve remaining gelatin mixture and lemonade concentrate.
7. Bake 30 to 35 minutes or until toothpick inserted comes out clean.
8. Poke warm cake every inch with fork tnes. Remove 1 tbls of the reserved gelatin mixture to microwavable custard cup or small bowl.
9. In another small bowl, mix remaining gelatin mixture and remaining 1/4 cup lemonade concentrate; pour slowly over cake. Cool completely, about 1 hour.
10. In medium bowl, fold together frosting and whipped topping; frost cake.
11. Microwave 1 tbls gelatin mixture uncovered on high 10 seconds to liquefy.
12. Using 1/4 tsp measuring spoon, place small drops of gelatin mixture over frosting; with spoon or toothpick, swirl gelatin into frosting.
13. Garnish each piece with raspberries and lemon peel strips.
14. Store in refrigerator.
Title: Chocolate Fudge Slice
Ingredients:
- 1 cream cheese
- 250 butter
- 30 sugar
- 1/4 cornflour
- 1 egg
- 1 milk
- 2 vanilla
- 1 dark chocolate
- 60 water
- 1 icing sugar
- 2
- 3/4
Instructions:
1. Have cream cheese and butter at room temperature.
2. Combine all filling ingredients in small bowl of electric mixer, beat until creamy.
3. CAKE.
4. In a separate bowl make up cake mix, according to directions on packet, spread half of mixture into greased lamington tin (28cm x 18cm) with based lined with greased greaseproof paper.
5. Spread with filling top evenly with remaining cake mixture.
6. Bake in a 180C oven 40-45 minutes or until cooked when tested.
7. When cold, spread evenly with frosting.
8. When frosting is nearly set, run flat blade of knife down frosting to make decorative grooves.
9. FUDGE FROSTING.
10. Chop chocolate roughly, place in top of double saucepan, add oil and water, stir over simmering water until melted.
11. Gradually beat in icing sugar, beat until smooth.
12. when completely cold cut into pieces.
Title: Better Than Sex Cake
Ingredients:
- 18 French vanilla pudding mix
- 3 1/2 canola oil
- 1/2 milk
- 1/2 water
- 4 eggs
- 8 sour cream
- 6 pecans
- 1 German chocolate
- 1 coconut
- 1 cream cheese
- 8 confectioners' sugar
- 1 vanilla
- coconut
Instructions:
1. Preheat oven to 350°F.
2. Add each cake ingredient in the order above, blend thoroughly between each.
3. Pour into a greased 9x13 inch baking pan.
4. Bake at 350F for 50-55 minutes or until done.
5. While cake is baking, prepare icing. Cream cheese and sugar until smooth, add vanilla, nuts, and coconut.
6. Spread icing over cake once it's cooled.
Title: Rich Nanaimo Bars
Ingredients:
- 1 butter
- 2 1/4 powdered sugar
- 1/4 egg
- 1 graham cracker crumbs
- 1 3/4 sweetened flaked coconut
- 1 pecans
- 1/2 walnuts
- 2 milk
- 1 vanilla
- 3
Instructions:
1. In a fairly large saucepan combine 6 Table. butter, 1/4 cup powdered sugar and 1/4 cup cocoa powder.
2. Stir on low until the butter melts.
3. Remove from heat and beat in the egg.
4. Blend in the graham cracker crumbs, coconut and nuts.
5. Press the mixture into the bottom of an 8-9" greased pan.
6. Bake 350F for 15-20 minutes until slightly darker.
7. Let cool.
8. Beat 1/2 cup butter with the remaining powdered sugar, the milk and the vanilla until fluffy.
9. Spread over the crust.
10. Melt 2 Table. butter with the 3 oz. chocolate squares.
11. Stir until smooth.
12. Spread over the filling and chill until serving time.