lumicero/recipes-ing2inst huggingface dataset:
Title: Sock-It-To-Me Cake
Ingredients:
- 1 sour cream
- 1 sugar
- 1/2 water
- 1/4 eggs
- 1/4 pecans
- 4 brown sugar
- 1 cinnamon
- 2 confectioners' sugar
- 2 milk
- 1
Instructions:
1. Preheat oven to 375 degrees.
2. Grease and flour 10-inch tube or Bundt pan.
3. In large mixing bowl, blend together cake mix, sour cream, oil, 1/4 cup sugar, water and eggs.
4. Beat at high speed for 2 minutes.
5. Pour 2/3 of batter into pan.
6. Combine filling ingredients and sprinkle over batter in pan.
7. Spread remaining batter evenly over filling mixture.
8. Bake at 375 degrees for 45-55 minutes, until cake springs back when lightly touched.
9. Cool for about 25 minutes; remove from pan and glaze.
10. High Altitude: When baking at high altitudes, Stir in ½ cup flour into mix. Mix as directed above using the sour cream, 1/3 cup oil, 2 tablespoons Sugar, 2/3 cup water, and 4 eggs, Bake at 400 until done. 40-50 minute Be sure to use oil as some other brands cause the cake to fail.
Title: Root Beer Float Cake
Ingredients:
- 1
- 1/4
- 3
- 1
- 1/2
Instructions:
1. Heat oven to 350F (325 for dark or nonstick pan).
2. Spray bottom only of 13 x 9-inch baking spray with flour. (For maximum cake height, keep baking spray off the sides of the pan. The cake will climb the sides of the pan better.
3. In large bowl, beat cake mix, root beer, oil and egg whites with electric mixer on low speed 30 seconds.
4. Beat on medium speed 2 minutes, scraping bowl occasionally.
5. Pour into prepared pan.
6. Bake 28 to 36 minutes or until toothpick inserted in center come out clean.
7. Cool completely, about 1 hour.
8. Stir root beer concentrate into frosting.
9. Spread over cake just before serving, sprinkle with crushed candies.
10. Candies will begin to melt if sprinkled on frosting for longer than 1 to 3 hours.
Title: Fabulous Banana Pudding
Ingredients:
- 1/2 flour
- 1/3 sugar
- 2/3 milk
- 2 vanilla
- 2 butter
- 1 bananas
- 1 heavy cream
- 3 sugar
- 8
- 4
Instructions:
1. Cover bottom of 11x7 pan with the cookies.
2. In med saucepan, mix flour, sugar, egg yolks and milk.
3. Cook and stir until mixture boils.
4. Boil for 1 minute.
5. Remove from heat and add vanilla and butter.
6. Cool for 5 minutes stirring occasionally.
7. Slice bananas on top of cookies.
8. Spread filling over bananas.
9. Whip cream until stiff, add sugar and whip until mixed.
10. Spoon over filling.
11. Finely crush 5 vanilla wafers and sprinkle on top.
Title: Chocolate Angel Torte
Ingredients:
- 5 1/2 flour
- 1 cornflour
- 10 cream of tartar
- 1/4 caster sugar
- 275 vanilla extract
- 2 chocolate
- 6 sour cream
- 7 low-fat plain yogurt
- 2 chocolate curls
- 8 raspberries
- 5
- 1
- 8
Instructions:
1. Preheat oven to 180°C/350°F/gas mark 4.
2. Grease and flour a deep 9" ring tin.
3. Sift the flour and cornflour.
4. Whisk egg whites and cream of tartar until soft peaks form.
5. Gradually whisk in the sugar.
6. Fold in flours and vanilla with a metal spoon.
7. Pour into the tin and stand it on a baking sheet.
8. Bake for 40 minutes, until the center springs back when pressed.
9. Invert the tin onto a wire rack.
10. Leave to cool completely.
11. Break up the chocolate and melt it in a double-boiler or a heat-proof bowl set over a pot of rapidly simmering water.
12. Remove from the heat.
13. Stir in the sour cream and orange juice.
14. Sit to cool for 10 minutes.
15. Turn the cake out.
16. Cut into 3 layers with a serrated bread knife.
17. Sandwich together with filling in between.
18. Whip cream and yogurt until soft peaks form.
19. Spread over the cake.
20. Chill for 1 hour.
21. Decorate with chocolate curls and raspberries.
Title: Angel S'mores
Ingredients:
- 1 miniature marshmallow
- 1/2
- 3
Instructions:
1. Cut angel food cake loaf into 8 slices crosswise.
2. Cut a slit in each slice to form a pocket.
3. Gently place 4-5 marshmallows and 5-6 chocolate chips in each pocket. Press gently to close.
4. Grill on two sided grill for 2-3 minutes until cake is golden and marshmallows and chocolate chips are melted.
5. 8 servings.
Title: Peanut Butter Popcorn Balls With Reese's Candy
Ingredients:
- 1/2 sugar
- 1/2 light corn syrup
- 3 butter
- 3 margarine
- 8 peanut butter
- 1
Instructions:
1. Line a baking sheet or work surface with waxed paper; set aside.
2. Stir sugar, corn syrup, butter and peanut butter together in a large saucepan. Bring to a FULL boil over medium heat.
3. Place popped popcorn in a large bowl. Pour sugar mixture over popcorn and stir until well coated.
4. Stir in the Reese's gently and allow mixture to cool slightly. Don't wait too long as it will get too hard and you won't be able to form the popcorn balls.
5. Coat your hands in butter and form balls any size you like. Let cool fully on the wax paper.
6. Wrap each ball in plastic wrap and store in an airtight container.
Title: 5 Minute PB&Banana Ice Cream
Ingredients:
- 1 banana
- 1 creamy peanut butter
- 1 ground flax seeds
Instructions:
1. First, peel your banana. I used a paring knife. Break it into chunks and add to a blender.
2. Next, add one tablespoon of creamy peanut butter to the blender.
3. Pulse this mixture until a creamy dreamy mixture is achieved.
4. Scoop it all into a bowl, top with ground flax, and enjoy!
Title: Apple Crisp a La Lydia
Ingredients:
- 1 1/3 all-purpose flour
- 1 rolled oats
- 3/4 dark brown sugar
- 1/4 granulated sugar
- 3/8 ground cinnamon
- 3/8 salt
- 1 unsalted butter
- 1 1/3 pecans
- 1/2 granulated sugar
- 1 ground cinnamon
- 5 granny smith apples
- 1 dried cranberries
- 2 fresh lemon juice
Instructions:
1. Preheat oven to 375°F Lightly butter a shallow 3 1/2 to 4 quart baking dish.
2. Topping: Combine flour, oats, sugars, cinnamon, and salt. Mix until well combined. Add butter. I use a mixer but you can use a food processor. Mix until it forms large clumps. With fingers work in the pecans.
3. Filling: Whisk together sugar and cinnamon in a large bowl. Peel, quarter, and core apples and then cut into chunks about 1/2 inch thick. Add apples, cranberries, and lemon juice to sugar mixture. Toss until well combined.
4. Assembly: Spread the apples in the buttered baking dish. Crumble topping evenly over them. Bake until topping is golden brown which takes about an hour and makes the house smell wonderful. Cool to warm and serve.
Title: White Wedding Cake
Ingredients:
- 1 all-purpose flour
- 1/4 water
- 1 1/3 canola oil
- 1/4
- 1
- 3
Instructions:
1. Grease and flour 2 9-inch cake pans; set aside.
2. Beat all ingredients on low speed until mixed.
3. Batter will be thick.
4. Beat on medium speed about 2 minutes.
5. Batter will be slightly lumpy.
6. Pour into greased and floured pans.
7. Bake at 350° for 30- 35 minutes or until cake tests done. Do not overbake.
Title: Patsy's Orange Ball Candy
Ingredients:
- 1/2 butter
- 1 pecans
- 1 confectioners' sugar
- 1
- 3
Instructions:
1. Cream butter.
2. Add sugar and orange juice concentrate and vanilla wafer crumbs.
3. Gradually add nuts.
4. Shape this mixture into 1 inch balls.
5. Roll in coconut (if desired).
6. I like them without the coconut but most people like the with it.
7. After rolling in coconut, allow balls to sit out for about 30 minutes at room air to "set".
8. Store in airtight containers.
9. These freeze very well and make a lovely addition to any cookie or candy tray.
Title: Lemon Cake (From Scratch)
Ingredients:
- 8 unsalted butter
- 1 granulated sugar
- 2 granulated sugar
- 4 eggs
- 1 lemon
- 2 baking powder
- 2 all-purpose flour
- 1/4 milk
- 1 confectioners' sugar
- 2 fresh lemon juice
- 1 lemon
Instructions:
1. Preheat the oven to 375 degrees. Butter and flour a 9-inch round pan and set aside.
2. In a mixing bowl, using an electric mixer set on high speed, blend the butter and the 1 cup granulated sugar together until light and fluffy, about 5 minutes. Add the egg yolks, one at a time, mixing well after each addition. Add the lemon juice, zest, and baking powder and mix well.
3. Slowly stir in the flour and milk. Mix on low speed until combined.
4. In another bowl, whip the egg whites with the electric mixer set on high. When the egg whites begin to get frothy, sprinkle with the 2 tablespoons granulated sugar. Continue beating until the egg whites form soft peaks.
5. Gently stir about one-quarter of the whites into the cake batter to lighten it. Fold in the remaining whites until just combined, being careful not to overmix. Pour the batter into the prepared pan and bake for about 30 minutes, or until golden and a toothpick inserted in the center comes out clean.
6. Allow the cake to cool on a rack in the pan for 10 minutes, then invert onto a serving platter and allow to cool completely.
7. To make the glaze, whisk together the confectioners' sugar and lemon juice until smooth. Pour half of the glaze over the top of the cooled cake, allowing it to drip down the sides. Allow the cake to stand for 10 minutes, then top with the remaining glaze.
8. Garnish with the lemon zest and candied violets, if using, and serve.
Title: Fruity Pebbles Treats
Ingredients:
- 3 margarine
- 1 butter
- 6 marshmallows
- mini marshmallows
Instructions:
1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add Fruity Pebbles. Stir until well coated.
3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.
4. MICROWAVE DIRECTIONS In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above.
Title: Better Than Sex Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 crushed pineapple
- 1 1/3 sugar
- 1 bananas
- 1/2 vanilla pudding mix
- 3 Cool Whip
- 1 pecans
- 1 coconut
- German chocolate bar
Instructions:
1. Bake cake mix as directed in 9x13 pan.
2. Heat pineapple for 5 minutes with sugar.
3. When cake is removed from oven, pour pineapple mixture over it and cool.
4. Slice bananas over cake.
5. Mix vanilla pudding as directed and spread over cake.
6. Spread cool whip over pudding.
7. Sprinkle chopped pecans and coconut on top.
8. Grate german chocolate bar over cake if desired.
9. Keep cold.
Title: Greek Lemon-Rice Pudding
Ingredients:
- 1 white rice
- 1 butter
- 1/2 salt
- 2 eggs
- 1/3 brown sugar
- 1/4 lemon, rind of
- 2 lemon juice
- 1/2 vanilla
- cinnamon
Instructions:
1. Combine 1-2/3 cups water with rice, butter and salt in a small saucepan.
2. Bring to a boil and lower the heat to a mild simmer.
3. Cover and cook until rice is tender, approximately 20 minutes.
4. Remove from stove and beat in the eggs.
5. Continue to beat 1-2 minutes.
6. Stir in sugar, lemon juice and peel, and vanilla.
7. Transfer to a serving bowl.
8. Sprinkle top generously with cinnamon.
9. Cool to room temperature.
10. Cover tightly and refrigerate until cold.
Title: Easiest Eggless Chocolate Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1 powdered sugar
- 1/4 cocoa powder
- 1 lime juice
- 1 vanilla essence
- 1 water
- 3/4 salt
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Mix the dry ingredients together in a large bowl.
3. Make a little space in the center and pour in oil, lemon juice, warm water & vanilla essence.
4. Mix well in one direction until you get a nice smooth batter.
5. Pour the batter into a greased, lined baking tray.
6. Bake for 30-35 minutes or until a toothpick comes out clean.
Title: Grandma Carol's Sugar Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1/2 brown sugar
- 2 eggs
- 2 water
- 3 baking soda
- 1 salt
- 1/2 vanilla
- 1
Instructions:
1. Cream the butter, and sugars in mixer until smooth. Add the eggs,soda water, vanilla, salt andmix well. Add flour 1/2 cup at a time into the mixture, continue until well mixed.
2. Cover and chill for about two hours if you have time. It will roll out better for cutting the cookies if you do. With this dough however, you don't have to if you do not have the time.
3. Roll out your dough, cut your cookies out and bake them for 6 minutes at 375 degrees.
Title: Chocolate Bliss Bites
Ingredients:
- 1/2 granulated sugar
- 1/4 Splenda granular
- 1/4 cream of tartar
- 3 vanilla extract
- 1/8 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 300 degrees. Line 2 baking sheets with foil or parchment.
2. Sift Cocoa, pinch of salt and 1/4 cup sugar mixture in small bowl.
3. Beat egg whites and cream of tartar in large bowl w/ electric mixer on med-low until soft peaks form.
4. Beat in remaining sugar mixture, 1/2 tbsp at a time, until meringue is glossy and stiff peaks from,.
5. Fold in cocoa mixture and vanilla extract.
6. drop dough by rounded teaspoons about 1" apart on baking sheets. bake 25 minutes for chewy or 40 min for crispy. Dust with confectioners sugar.
Title: Lemon Sauce
Ingredients:
- 2 hot water
- 1 sugar
- 1 lemon juice
- 1 lemon, zest of
- 1 butter
- 3 cornstarch
Instructions:
1. Mix cornstarch with a little water for thickening agent.
2. Boil water and sugar 5 minutes, add cornstarch mixture.
3. Cook 8 to 10 minutes, add lemon, zest and butter.
4. Stir until butter melts.
5. Serve at once.
Title: Blackberry Fried Brie
Ingredients:
- 1/2 egg
- 1 fresh blackberries
- 2 water
- 1 arrowroot
- 5 fresh parsley sprig
- 4
- 1/2
Instructions:
1. Place the egg in a shallow wide dish and beat well.
2. Place the breadcrumbs on a plate.
3. Cut the Brie into four equal portions.
4. Dip the Brie first into the egg and then into the breadcrumbs, turning to coat on all sides; refrigerate until ready to cook.
5. Place the blackberries in a pan, reserving a few for garnish, together with the sugar and 4 tablespoons water.
6. Bring gently to the boil and simmer for 10 minutes, stirring occasionally.
7. Blend the arrowroot with a little cold water and stir into the sauce to thicken slightly.
8. Meanwhile, heat the oil for deep frying to 180°C/ 350°F.
9. Fry the Brie for 3-4 minutes until golden brown then remove from the oil and drain on kitchen paper.
10. To serve- transfer the Brie to individual plates, pour a little of the sauce over each portion of Brie and garnish with the parsley and reserved blackberries.
Title: Devil's Food Cupcakes W/Chocolate Ganache Frosting & Centers
Ingredients:
- 13 heavy cream
- 12 bittersweet chocolate
- 1/3 boiling water
- 1 vanilla
- 1 mayonnaise
- 3/4 cake flour
- 2 sugar
- 1 baking soda
- 1 1/4 salt
- 1/2
Instructions:
1. GANACHE:.
2. In a sauce pan bring your cream to a light boil.
3. Then pour in the chocolate and start stirring immediately.
4. Keep going until you have a smooth mixture.
5. At first this will seem like it's not working as the chocolate hasn't begun to mix with the cream.
6. Then, in second, it will start to form. Just give it time.
7. Remove from heat and set aside to cool.
8. Don't be tempted to taste throughout the cooling process as you're not supposed to touch the ganache until it sets.
9. Put ganache in fridge until you're ready to use.
10. If you're making these in a hurry, start making the batter.
11. If not, make the batter when you're ready to start baking your cupcakes.
12. CUPCAKES:.
13. Pre-heat oven to 375ºF.
14. Line cupcake tray with cupcake papers
15. Whisk together water and cocoa.
16. Set aside and let completely cool. (you can put this in the fridge too).
17. When cocoa mixture is cool, whisk in the mayonnaise and vanilla until smooth.
18. Meanwhile, combine dry ingredients in the bowl of an electric mixer and mix on low until combined.
19. Once mixed, increase speed to medium and beat in cocoa mixture for one minute.
20. The batter is supposed to be thin, but I've seen it thin/medium.
21. Poor batter into a measuring cup with a spout and fill each cupcake 1/4 the way full.
22. Now take out your ganache and with a spoon make a small ganache ball and set one ball in the center of each cupcake.
23. Continue to fill each cupcake until it's 3/4 the way full to prevent spilling batter.
24. Check to make sure your oven is at 375º and bake for 15-20 minutes until cupcakes are set.
25. Poke with a toothpick to confirm they are done.
26. The toothpick should slide out smoothly without any cake on it.
27. Once completely cooled (make sure you cool the cupcakes or your ganache will melt), frost with the rest of your ganache frosting.
28. You should have extra ganache left over - about a cup.
Title: Ginger-Pear Crisp
Ingredients:
- 2 pears
- 2 dried cranberries
- 1 water
- 2 crystallized ginger
- 1/2 cinnamon
- 1/4 vanilla
- 2 rolled oats
- 1 brown sugar
- 2 all-purpose flour
- 2 butter
- 1 low-fat vanilla yogurt
- crystallized ginger
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, combine pears, cranberries, orange juice or water, the 2 teaspoons finely chopped crystallized ginger, the cinnamon, and vanilla. Divide mixture between two 8- to 10-ounce individual baking dishes.
3. In another small bowl, stir together oats, brown sugar, and flour. Stir in melted butter. Sprinkle oat mixture and almonds over pear mixture in baking dishes.
4. Bake for 20 to 25 minutes or until pears are tender and almonds are golden brown. Serve warm. If desired, top with yogurt and additional crystallized ginger.
Title: Dotie's Famous Jewish Apple Cake
Ingredients:
- 3 flour
- 2 1/4 sugar
- 1 eggs
- 4 vanilla
- 1/2 baking powder
- 2 sliced apples
- 2 cinnamon
- 4 brown sugar
- 2
- 1/4
Instructions:
1. Cream sugar and oil, then add eggs one at a time; mix well.
2. Add half of flour and mix well until smooth.
3. Mix sliced apples, brown sugar and cinnamon in a separate bowl.
4. Use tube pan and do not grease. Pour a little batter on the bottom of the pan, then add a layer of apples; repeat, batter and apple slices, then the rest of the batter.
5. Bake 10 minutes at 400 degrees, then 350 for 1 1/4 hours, or until a knife inserted indicates the batter is done. Cool 15 minutes on rack, then remove from pan and finish cooling.
Title: Snicker's Cookies - Use up That Leftover Halloween Candy!
Ingredients:
- 1 margarine
- 1 creamy peanut butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla
- 3 flour
- 1 baking soda
- 1 baking powder
- 60 powdered sugar
- 1 milk
- 2
- 1
Instructions:
1. Preheat oven 350 degrees.
2. Cream margarine, peanut butter, sugar and brown sugar. Add eggs and vanilla.
3. Combine dry ingredients and add to peanut butter mixture.
4. Take 1 tablespoon of dough and flatten into round shape in palm of your hand.
5. Place snickers bar in the center and fold dough around it.
6. Roll in palms of your hand to form a smooth ball with snickers bar totally covered with dough.
7. Place on ungreased cookie sheet.
8. Bake for 10-12 minutes.
9. Remove from cookie sheet and place on wire rack to cool.
10. To make the chocolate glaze, mix powdered sugar, cocoa and milk. Add additional as needed to thin mixture enough to drizzle from spoon. Drizzle top of cookies with chocolate glaze.
Title: Chocolate Chocolate Pudding for 2
Ingredients:
- 1/3 sugar
- 2 cornstarch
- 4 salt
- 1 milk
- 1 vanilla extract
- 2
- 1
Instructions:
1. Mix sugar, cocoa, cornstarch and salt in heavy bottom saucepan. Gradually add 1/2 of the milk, whisking until smooth. Add remaining mix, whisking to combine.
2. Over medium heat, continue whisking until pudding thickens and comes to a boil, about 5 minutes. Allow to boil 1 minute longer and then remove from heat.
3. Add chocolate chips and vanilla extract and whisk until chocolate melts and pudding is smooth.
4. Divide between 2 dessert dishes, cover with plastic wrap touching the surface of the pudding so that it doesn't form a skin (yuck!). Cool completely- overnight is best.
5. Serve with whipped cream.
Title: Spice Cookie Sandwiches
Ingredients:
- 1 brown sugar
- 1 shortening
- 2 eggs
- 1/4 milk
- 1 vanilla
- 1 1/2 cinnamon
- 1 nutmeg
- 1 ginger
- 2 1/2 flour
- 1 baking soda
- 1 granulated sugar
- 1 cream cheese
- 1/4 buttermilk
- 1 lemon juice
- 2 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Cream brown sugar and shortening together in a large bowl.
3. In a small bowl, mix eggs, milk, and vanilla.
4. In a medium bowl, mix spices, flour, and baking soda.
5. Alternate mixing the dry and the wet ingredients into the sugar and shortening mixture to form a wet dough.
6. Refrigerate for approximately 30 minutes.
7. Form small teaspoon sized doughballs (about the diameter of a quarter) with your hands and roll around in a bowl of granulated sugar to cover cookie. Place on cookie sheet and bake for 9 minutes.
8. While cookies are chilling, cream together all remaining ingredients to make the frosting.
9. Once cookies are out of the oven, let cool for 15 minutes. Then put a quarter sized dollop of cream cheese frosting between two like sized cookies to form a sandwich. Once all cookies are sandwiched, drizzle remaining frosting over the top of all cookies.
Title: Persimmon-Sweet Potato Pudding
Ingredients:
- 2 milk
- 2 sweet potatoes
- 2 1/2 eggs
- 2 sugar
- 1 1/2 baking powder
- 3 salt
- 1/4 cinnamon
- 1 1/2 nutmeg
- 1 flour
- 2 1/2 margarine
- 1/4
Instructions:
1. Mix all ingredients together and bake at 350 for about 30 minutes or until brown and sides pull away from pan.
2. Makes 2 6 1/2 by 10 or one large pan.
3. To make persimmon pulp persimmons must be washed and mashed through a sieve, usually takes 3 or 4 Japanese persimmons depending on size and a large amount of wild ones.
Title: Hasselback Apples
Ingredients:
- 2 apples
- 4 palm sugar
- 2 1/2 coconut oil
- 3/4 ground cinnamon
- 2 old fashioned oats
- 1 pecans
- 1/4 kosher salt
- 1/4 vanilla ice cream
- 1 1/2
Instructions:
1. Preheat oven to 400°.
2. Starting at the outermost edges, cut most (but not all) of the way through each apple half at 1/8-inch intervals. Place apple halves, cut sides down, in an 8-inch square glass or ceramic baking dish coated with cooking spray. Combine 1 tablespoon sugar, 1 tablespoon oil, and ½ teaspoon cinnamon; brush mixture evenly over apple.
3. Cover pan with foil; bake at 400° for 20 minutes. Remove foil. Bake at 400° for 10 minutes or until apples are tender. Remove pan from oven; cool 10 minutes.
4. Combine remaining 3 tablespoons sugar, remaining 1½ tablespoons oil, remaining ¼ teaspoon cinnamon, oats, flour, nuts (optional) and salt. Carefully fan open apple halves. Spoon oat mixture evenly over apples. Bake at 400° for 10 minutes. Turn broiler to high (leave pan in oven); broil 2 minutes. Serve with ice cream if desired.
Title: Gingerbread Made With Tofu
Ingredients:
- 1 soft silken tofu
- 1/2 molasses
- 1/4 sugar
- 1/4 butter
- 1 all-purpose flour
- 1/2 whole wheat flour
- 1 baking powder
- 1/2 baking soda
- 1/4 salt
- 2 ground ginger
- 1 ground cinnamon
- 1/2 ground cloves
Instructions:
1. Preheat oven to 350°F; spray a nonstick 8-inch square pan with nonstick spray.
2. Beat tofu, molasses, sugar and margarine/butter in a blender till smooth.
3. Combine flours, baking powder, baking soda, salt, ginger, cinnamon and cloves in a medium bowl. Add flour mixture to tofu mixture and beat until combined. Pour mixture into prepared pan.
4. Bake about 35 minutes or until top springs back when lightly pressed. Cool in pan 10 minutes. Remove from pan and cut in 16 (2 inch) squares.
5. NOTE: DO NOT USE anything but soft tofu. The other kind comes out lumpy. Drain the tofu, but don't squeeze it. I put everything in my blender -- first blending the tofu and adding the ingredients in step 2. Then I transfer it into the bowl of dry ingredients and use an electric mixer. Do not blend everything together in the blender or it comes out too runny. The batter should not be thick and heavy, but more like pudding. Enjoy the delectable fragrance while this cooks!
Title: Coconut Cake
Ingredients:
- 3 sugar
- 3/4 shortening
- 4 eggs
- 3/4 coconut
- 4 1/2 flour
- 4 1/2 baking powder
- 3/4 salt
- 1 1/2 milk
- 1 1/2 vanilla
Instructions:
1. Cream sugar and shortening until fluffy.
2. Add the eggs,one at a time.
3. Then mix in the coconut.
4. Sift dry ingredients together, and add alternately with milk and vanilla to the sugar/shortening/egg mixture-- beginning and ending with dry ingredients.
5. Divide evenly, into 2 greased and lightly floured 9" cake pans.
6. Bake at 350-degrees for about 30 to 35 minutes or until a tooth-pick comes out clean.