lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Lemon Bundt Cake
Ingredients:
- 1 eggs
- 3 water
- 1
- 1/4
- 1/2
Instructions:
1. Pour yellow cake mix into large mixing bowl.
2. Add 3 eggs, 1 can Lemon Pie Filling, 1/4 cup water, and 1/4 cup vegetable oil.
3. Mix with mixer for 2 minutes on medium-high speed.
4. Pour into a greased bundt cake pan.
5. Bake for 40-50 minutes at 350 degrees Fahrenheit.
6. Cool cake for 10 minutes, then remove from pan onto cake plate.
7. Microwave 1/3 to 1/2 can of frosting until consistency of glaze.
8. Drizzle frosting onto top of cake, letting it drip down sides.
Title: Easy Snicker Doodles
Ingredients:
- 18 1/4 vanilla extract
- 1 eggs
- 1/3 sugar
- 2 ground cinnamon
- 1/2
- 2
Instructions:
1. Preheat oven to 375.
2. Mix sugar and cinnamon and set aside.
3. In a bowl mix together cake mix, vanilla, oil, and eggs until dough is formed.
4. Shape cookie dough into 1 inch balls.
5. Roll balls in sugar-cinnamon mixture.
6. Bake 8 to 10 minutes, or until golden brown.
7. Remove from pan and cool.
Title: New England Brownie Pudding
Ingredients:
- 1/2 flour
- 1 baking powder
- 1/2 salt
- 1/3 sugar
- 1 milk
- 1/2 shortening
- 1 vanilla
- 1/2 brown sugar
- 1/2 boiling water
- 2
- 3/4
Instructions:
1. Preheat oven to 350°.
2. Mix dry ingredients with milk, shortening, and vanilla.
3. Put in greased 9" X 9" pan.
4. Mix brown sugar and cocoa together and sprinkle over batter.
5. Pour boiling water over the top. DO NOT MIX!
6. Bake for 20 - 35 minutes or until brownie on top is cooked.
7. Serve warm with whipped cream or ice cream.
Title: Maria-Cookie Cake
Ingredients:
- 1/2 sweetened condensed milk
- 2 1/2 gelatin
- 2 egg
- 1
- 2
- 34
- 1
Instructions:
1. Using an electric mixer, whip the cream until it thickens.
2. Slowly combine the condensed milk to the cream.
3. In a separate bowl, prepare the unflavoured gelatine according to package directions.
4. Once the gelatine is ready, pour it into the cream and condensed milk mixture and mix it well.
5. Line the entire bottom of a cake pan with cookies.
6. Add a layer of the cream and milk mixture on top of the cookie base.
7. Using a slotted spatula, individually soak the cookies in the coffee and layer on top of the cream+milk layer.
8. Alternate layers of cream+milk mixture and coffee-soaked cookies.
9. Top with any remaining cookie crumbs if desired.
10. Refrigerate for about 2 hours before cutting portions/serving.
11. *Alternate cookie base: Finely crumb 1 34-cookie package and mix in 1 egg. Firmly press into bottom of cake pan to create a base. Bake for 5 minutes in a 350F oven for about 5 minutes. Turn off oven but let the base cool inside the oven while you prepare the rest of the cake.
Title: Chocolate Strawberry Shortcake
Ingredients:
- 2 all-purpose flour
- 1/3 white sugar
- 1/4 cocoa powder
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 1 milk
- 2 strawberries
- 1/4 white sugar
- 1
- 2
Instructions:
1. Preheat oven 400 degrees. Grease two 9 inch cake pans.
2. Combine first 6 ingredients. But in butter until mixture resembles coarse crumbs. Add milk, until just moistened.
3. Bake at 400 degrees for 15 minutes. Cool.
4. Strawberries and 1/4 C sugar, let stand 10 minutes.
5. Cover shortcake with strawberry mix and whipped cream. Lay shortcake on top and add remaining strawberries and cream. Drizzle with chocolate syrup.
Title: Apple Cranberry Crumble
Ingredients:
- 3 gala apples
- 1 fresh cranberries
- 1 flour
- 1/2 cornstarch
- 2/3 cinnamon
- 3/4 quick-cooking oats
- 1/4 light brown sugar
- 1 all-purpose flour
- 3 light butter
- 1/4 walnuts
- 1/2 pecans
- salt
Instructions:
1. Directions:
2. Preheat oven to 325°F.
3. Lightly spray a 9-inch square baking dish with cooking spray. Combine apples, cranberries along with the rest of the filling ingredients in a bowl. Pour into baking dish and even out with a spoon.
4. In another bowl, combine the topping ingredients; sprinkle over apple/cranberry mixture.Bake uncovered, for 55-60 minutes or until browned and bubbly.
Title: Fruit Salad Pudding
Ingredients:
- 1 Cool Whip
- 2 granulated sugar
- 1 sour cream
- 1 instant butterscotch pudding mix
- 1 mandarin oranges
- 1 pineapple chunks
- 1 coconut flakes
- 1
- 1/2
Instructions:
1. With electric mixer, carefully beat Cool Whip, sugar & sour cream until stiff.
2. Add instant pudding & milk, & continue beating.
3. When well blended, add drained fruit.
4. Pour into clear serving bowl & chill.
5. When ready to serve, sprinkle coconut over pudding.
Title: Brown Sugar Pound Cake
Ingredients:
- 3 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1/2 butter
- 2 brown sugar
- 5 eggs
- 2 evaporated milk
- 1
Instructions:
1. Preheat oven to 325 degrees fahrenheit.
2. Grease and flour a 10-inch tube pan.
3. Mix together the flour, baking powder and salt. Set aside.
4. In a large bowl, cream together butter and brown sugar until light and fluffy. Beat in the eggs, one at a time.
5. Stir in the maple extract.
6. Beat in the flour mixture alternately with the evaporated milk, mixing just until incorporated.
7. Pour batter into prepared pan.
8. Bake in the preheated oven for 70 to 80 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Cool in pan for 10 minutes; turn out onto a wire rack and cool completely.
10. Top with Brown Sugar Frosting.
Title: Mexican Caramel Sundaes
Ingredients:
- 8 ground cayenne pepper
- 1/4 cinnamon
- 1 8-inch flour tortillas
- 4 butter
- 2 sugar
- 4 dulce de leche ice cream
- 2 caramel-swirl ice cream
- 4 Spanish peanuts
Instructions:
1. Preheat oven to 400 degrees F.
2. In a small saucepan, warm caramel sauce over low heat and season with cayenne pepper and 1/2 teaspoon of cinnamon.
3. Place tortillas on a cookie sheet and brush liberally with melted butter.
4. Sprinkle each tortilla with sugar and a pinch of cinnamon and bake until crispy and sugar has melted on the tortillas, 5 minutes.
5. Remove tortillas from oven, let cool to harden and break into large, uneven pieces.
6. Arrange the pieces of 1 tortilla in a sundae dish or on a dessert plate.
7. Top with 2 large scoops ice cream.
8. Drizzle the warm caramel sauce over each sundae using a spatula or wooden spoon.
9. Top each sundae with whipped cream swirls and Spanish peanuts.
Title: Apple Crisp Mix
Ingredients:
- 2 all-purpose flour
- 1 brown sugar
- 1 old fashioned oats
- 1/2 ground cinnamon
- 1/2 salt
- 1/4 ground nutmeg
- 1 butter
- 1 margarine
- pecans
Instructions:
1. Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).
2. To give as gift, Place 2 cans apple pie filling in gift basket with a mix.
3. Add pretty potholders, and wooden spoon.
4. Instructions to attach to jar:
5. To serve, spread 2 cans apple pie filling in a lightly greased 13 x 9-inch baking dish.
6. Sprinkle topping over apples.
7. Bake in a 400¼F oven for 19 to 21 minutes or until filling bubbles and topping is golden brown.
8. Serve warm.
Title: Maple Snickerdoodles
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 1/4 baking soda
- 1 1/2 ground cinnamon
- 1/2 margarine
- 1 white sugar
- 3 real maple syrup
- 1 egg
- 1/2 white sugar
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Stir together the flour, baking powder, baking soda, and cinnamon.
3. Set aside.
4. In a large bowl, cream together the margarine and 1 cup of white sugar until light and fluffy.
5. Beat in the egg and maple syrup.
6. Gradually blend in the dry ingredients until just mixed.
7. In a small dish, mix together the remaining 1/2 cup white sugar and the maple sugar. Roll dough into 1 inch balls, and roll the balls in the sugar mixture.
8. Place cookies 2 inches apart on ungreased cookie sheets.
9. Bake 8 to 10 minutes in the preheated oven. Cookies will be crackly on top and look wet in the middle.
10. Remove from cookie sheets to cool on wire racks.
Title: Apple Slab Pie
Ingredients:
- 3 3/4 all-purpose flour
- 1 1/2 sugar
- 1 salt
- 1 1/2 unsalted butter
- 3/4 apples
- 3 1/2 - 4 cornstarch
- 3 cinnamon
- 1 ground nutmeg
- 1/4 ground allspice
- 1/4 salt
- 1/8 heavy cream
- 2 confectioners' sugar
- 1/2 milk
- 1
Instructions:
1. Make pie crust: Whisk together flour, sugar and salt in the bottom of a large bowl. Using a pastry blender, 2 forks, or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of peas. (You'll want to chop your butter into the small bits first, unless you're using a very strong pastry blender in which case you can throw the sticks in whole.).
2. Gently stir in the water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough roughly in half, one being slightly larger than the other. Wrap each half in plastic wrap and flatten a bit, like a disc.
3. Chill in fridge for at least an hour or up to two days or slip plastic wrapped dough into a freezer bag and freeze for up to 1 to 2 months. To defrost, leave in frig for 1 day.
4. Heat oven to 375 degrees. Line bottom of 10x15x1 inch baking sheet or jellyroll pan with parchment paper.
5. Prepare filling: In a large bowl, toss apples with lemon juice until coated. Top with remaining filling ingredients and stir to evenly coat.
6. Assemble pie: On a lightly floured surface, roll one of your dough halves (the larger one first) into an 18x13 inch rectangle. Do your best to work quickly, keeping the dough as cold as possible and using enough flour that it doesn't stick to the counter. Transfer to your prepared baking sheet and gently drape some of the overhang in so that the dough fills out the inner edges and corners. Some pastry will spill over the sides of the pan; trim this to 3/4 inch.
7. Pour apple mixture over prepared pan and spread evenly.
8. Roll the second of your dough halves (the smaller one) into a 16x11 inch rectangle. Drape over filling and fold the bottom crust's overhang over the edges sealing them together. Cut small slits to act as vents all over the lid. Brush lid with heavy cream or egg wash. Bake until crust is golden and filling is bubbling, 40-45 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
9. In a medium bowl, stir together confectioner's sugar and liquid of your choice until a pourable glaze consistency is reached. Use a spoon to drizzle over top. Serve slab pie in squares or rectangles, warm or at room temperature.
10. It keeps at room temperature for at least 3 days.
Title: Grandma's Rhubarb Crisp
Ingredients:
- 1 sugar
- 3/4 flour
- 3/4 cinnamon
- 4 rhubarb
- 3/4 brown sugar
- 1/2 baking powder
- 1/2 baking soda
- 1/3 margarine
Instructions:
1. In bowl combine sugar, 1 T flour and cinnamon.
2. Add rhubarb; toss.
3. Place in a greased 9x13 inch baking dish.
4. In bowl combine brown sugar, baking powder, baking soda, and remaining flour; stir in butter.
5. Sprinkle over rhubarb.
6. Bake in preheated 350 degree oven for 40 minutes or until rhubarb is tender.
Title: Toasted Almond Whip
Ingredients:
- 1/2 heavy cream
- 1 sugar substitute
- 1
Instructions:
1. NOTE: Make sure your GLASS MIXING BOWL, BEATERS, AND CREAM ARE VERY COLD. This makes whipping the cream more successful.
2. In a medium sized glass mixing bowl, whip cream, Splenda and almond extract together until peaks form.
3. Place a small serving in a dessert bowl (about 1/4 cup) and top with a sprinkle of the chopped, toasted almonds.
Title: Praline Applesauce Cake
Ingredients:
- 2 3/4 cake flour
- 1 1/2 sugar
- 1 1/2 baking soda
- 1/4 baking powder
- 1 1/2 ground cinnamon
- 1/2 ground cloves
- 1/2 salt
- 1/2 vegetable shortening
- 1 applesauce
- 2 eggs
- 1 1/2 seedless raisins
- 1/2 butter
- 3/4 margarine
- 1/4 brown sugar
- 1 1/2 heavy cream
- 2/3 pecans
- flaked coconut
- powdered sugar
Instructions:
1. Grease a baking pan, 13x9x2; dust lightly with flour, tapping out any excess.
2. Sift cake flour, sugar, soda, baking powder, cinnamon, cloves, and salt into a large bowl.
3. Add shortening and applesauce; beat, scrapping down side of bowl often, 2 minutes at medium speed with an electric beater.
4. Add eggs; beat 2 minutes longer, or until blended; fold in raisins. Pour into prepared pan.
5. Bake in moderate oven 350* for 35 minutes, or until center springs back when lightly pressed with fingertip. Remove from oven; cool in pan on a wire rack 15 minutes. Raise oven temperature to BROIL.
6. Make Prailine Topping; spread enenly over warm cake.
7. Broil, 6 inches from heat, 3 to 4 minutes, or until topping bubbles up and turns golden. Cool on a wire rack. Cut into squares.
8. Praline Topping:.
9. Cream butter with brown sugar until fluffy-light in a medium-size bowl; beat in cream until smooth, then stir in chopped pecans and coconut.
10. Note:.
11. To decorate cake, lay several inch-wider strips of wax paper diagonally across top of cooled cake; hold in place with wooden picks. Sieve powdered sugar generously over cake, then carefully lift off paper strips.
Title: Ambrosia
Ingredients:
- 1 mandarin oranges
- 2 mini marshmallows
- 1 sour cream
- 1
Instructions:
1. In a large bowl, combine all ingredients.
2. Refrigerate for a few hours.
Title: Red Velvet Cake
Ingredients:
- 1 1/2 sugar
- 1 1/2 eggs
- 2 cake flour
- 2 salt
- 1 buttermilk
- 4 1/2 vinegar
- 1 baking soda
- 1 vanilla
- 1
Instructions:
1. Cream oil, sugar, and eggs.
2. Add cocoa and food coloring.
3. Add sifted flour and salt mixture alternating with buttermilk.
4. Add vinegar.
5. Stir soda and vanilla into batter.
6. Bake for 30 minutes at 350 degrees.
Title: Glazed Raspberry Tarte
Ingredients:
- 1 fresh raspberries
- 3 sugar
- 3/4 cornstarch
- 2 salt
- 1
Instructions:
1. Crush 1 cup of the raspberries; add water to make 1 cup. Simmer for 5 minutes, then strain juice (Discard remaining pulp and seeds).
2. Add water to juice to make 1 cup.
3. In a small saucepan, mix together sugar, cornstarch and salt.
4. Stir in strained raspberry juice and bring to a boil, stirring constantly until thickened.
5. Arrange remaining whole berries in pie shell.
6. Spoon slightly cooled raspberry glaze over berries.
7. Chill until set.
8. Serve topped with whip cream.
Title: Vegan Apple Crisp
Ingredients:
- 1 rolled oats
- 1/2 flour
- 1/2 brown sugar
- 1/4 salt
- 1 cinnamon
- 1/2 butter
- 4 apples
Instructions:
1. 8x8x2 pan or 2qt baking dish.
2. place rolled oats, flour sugar salt and cinnamon in large bowl and mix.
3. add butter and blend well. arrange apple slices on top.
Title: Lemon Glazed Rosemary Almond Shortbread #RSC
Ingredients:
- 2 flour
- 3/4 salt
- 1/2 baking powder
- 1 fresh rosemary
- 1/2 lemon zest
- 1 unsalted butter
- 3/4 honey
- 2 confectioners' sugar
- 1 lemon juice
- 1 1/2
Instructions:
1. Whisk together flour, salt, baking powder, rosemary, almonds and lemon zest in a bowl.
2. Mix together, butter, honey and 1/2 cup of the confectioners sugar in a large bowl with an electric mixer at low speed, then add the flour mixture and mix until the ingredients are just incorporated.
3. Lay a roughly 12 x 17 inch sheet of Reynolds Wrap Foil onto a work surface. Dump the dough onto the center of the foil and with your hands form the dough into a roll approximately 12 inches long. Wrap the roll with the foil, using the foil as an aid to further compress the dough. Chill the dough in the foil for 1 hour.
4. Unwrap the chilled dough and slice it carefully with a sharp knife into 1/3 inch rounds. Place rounds onto an ungreased Reynolds Wrap Foil lined baking sheet and bake in a 300 degree oven for 10 to 12 minutes or until the edges of the shortbread are golden brown. Cool the shortbread in the pan.
5. Meanwhile combine the remaining 1/2 cup confectioners sugar with the lemon juice. Drizzle over the cooled shortbread. Use the foil liner to wrap and store the shortbread if desired.
Title: Panama Canal Dessert
Ingredients:
- 1 1/2 flour
- 3/4 margarine
- 1/2 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 4 instant chocolate pudding mix
- 3 milk
- 4 1/2 Cool Whip
- 8
Instructions:
1. Cream flour, margarine, and nuts. Press into 9 x 13 pan.
2. Cook for 10 minutes @ 350°F Let cool.
3. Beat cream cheese, powdered sugar, cool whip until smooth.
4. Spread cream cheese mixture on crust.
5. Mix together pudding mix and milk.
6. Pour onto cream cheese mixture.
7. Once pudding is set up, spread cool whip on evenly.
8. Refrigerate until serving.
Title: Apples Baked In Cream
Ingredients:
- 6 cooking apples
- 3 butter
- 1 margarine
- 1/2 sugar
- 1 cinnamon
- 1/2 nutmeg
Instructions:
1. Peel and core the apples.
2. Slice into 1/2 inch rounds.
3. Place apples in a well-buttered oven-proof dish.
4. Dot with butter or margarine.
5. Combine sugar, cream, cinnamon and nutmeg and pour over the apples.
6. Bake in a 350 degree oven for 30 minutes.
Title: Mandarin Orange Dessert
Ingredients:
- 60 butter
- 1/2 sugar
- 1/4 sweetened condensed milk
- 1 Cool Whip
- 1 mandarin oranges
- 1
- 2
Instructions:
1. Combine first 3 ingredients and press into a 13x9 baking dish or pan.
2. Blend orange juice and sweetened condensed milk; fold in Cool Whip.
3. Fod in oranges.
4. Pour over crust.
5. Refrigerate til fim/set.
6. Can be served with additional Cool Whip if desired!
Title: Strawberry Cake
Ingredients:
- 1 strawberry ice cream
- 1 eggs
- 3 cream cheese
- 1 sour cream
- 1/4 unsalted butter
- 3 confectioners' sugar
- 2 strawberry
- 1 1/2
- 2
- 1
Instructions:
1. Preheat oven to 350°F; coat standard bundt pan with non-stick cooking spray. Dust with flour, shake out excess.
2. With electric mixer, beat cake mix, melted ice cream, and eggs in a bowl for 3 minutes on medium speed. Scrape into prepared cake pan.
3. Bake at 350°F for 45-55 minutes or until tooth pick comes out clean. Cool pan on wire rack 20 minutes.
4. Frosting: In a large bowl, beat cream cheese, sour cream, butter and liqueur on medium speed until light and creamy (2 minutes or so). On low speed, gradually beat in confectioners sugar, about 1 to 2 minutes. Mix in food coloring. Refrigerate while cake cools.
5. Once cake is cool, spread frosting over top and sides. Garnish with sliced strawberries. Refrigerate until ready to serve. ENJOY!
Title: Fresh Peach Cobbler Slow Cooker Style
Ingredients:
- 1 sugar
- 3/4 baking mix
- 2 eggs
- 2 vanilla
- 1 evaporated milk
- 2 butter
- 3
Instructions:
1. Prepare slow cooker with vegetable cooking spray.
2. In a large bowl, combine sugar, and baking mix, stir in eggs, vanilla, evaporated milk, and butter. Mix well.
3. Fold in peaches and pour into slow cookerand stir well.
4. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
5. Serve with warm peach ice cream.
Title: Diet Pineapple Delight
Ingredients:
- 1 1/2 graham cracker crumbs
- 8 margarine
- 1 crushed pineapple with juice
- 2 pudding
- 2 lemon juice
- 2 coconut
- 1/2
Instructions:
1. Mix graham wafer crumbs and margarine together; put in bottom of pan as a crust.
2. Mix pineapple, dry pudding and lemon juice together.
3. Put 1/2 of Lucky Whip with pineapple mixture; spread over crust. Spread the rest of the Lucky Whip on top, then put toasted coconut on top. Chill.
Title: Citrus Berry Trifle
Ingredients:
- 1 sweetened condensed milk
- 1 lemon yogurt
- 1/3 lemon juice
- 2 lemon zest
- 2 Cool Whip
- 1 fresh raspberries
- 2 blueberries
Instructions:
1. Combine first 4 ingredients.
2. Fold in cool whip.
3. Place half of cake cubes in trifle bowl.
4. Top with 1/2 of lemon mixture and 1/2 of berries.
5. Repeat layers.
Title: Honey Nut Cookies
Ingredients:
- 1/2 butter
- 1/2 honey
- 1 egg
- 1 vanilla
- 1 whole wheat flour
- 1 baking powder
- 1/4 salt
- 1/2 oats
- 1/2 raisins
- 1/2 walnuts
Instructions:
1. Combine first 4 ingredients and mix well.
2. Combine next 4 ingredients and add to honey butter mixture.
3. Add the raisins and chopped walnuts.
4. Bake at 350 degree F for 12-15 minutes or until just lightly golden brown. (The original recipe called for them to be baked 10-12 minutes but I cooked them longer because they didn't seem to be done enough.) They will turn out soft.
Title: Plum and Ginger Mousse
Ingredients:
- 450 plums
- 50 water
- 250 milk
- 150 caster sugar
- 2 eggs
- 2 cornflour
- 1 vanilla extract
- 75 preserved gingerroot
- 250
Instructions:
1. Stone and roughly chop plums.
2. In a pan, place the chopped plums and water then slowly bring up to a simmer and cook for around 10 minutes. Let the mixture reduce by a third to a half.
3. Remove from the heat and set aside.
4. Whisk milk with 50 of the sugar, egg yolks, cornflour and vanilla. Tip into a fresh pan and bring to the boil - whisk continually.
5. Remove from the heat then stir in the cooled plum. Set aside until cold - can put in fridge.
6. Stir together egg whites and remaining sugar, then heat in a bowl over hot water until piping hot. Alternatively, heat in 3 short burst in the microwave on high setting, stirring every 10 seconds.
7. Beat the egg mixture with a whisk (electric or man power) until it becomes a thick glossy meringue.
8. Beat cream until thick.
9. Fold the plum mixture and chopped ginger through the meringue, then gently fold through the cream.
10. Divide between 6 containers (recipes suggests whiskey tumblers - you can use this as a size guide for choosing whichever pot you prefer) and chill for 4 hours before serving.
Title: Thai Coconut Pudding/ Custard
Ingredients:
- 2 eggs
- 1/2 all-purpose flour
- 1/2 vanilla essence
- 1/4 rose essence
- 5 coconut
- 1/2 brown sugar
- coconut milk
- mint leaf
- icing sugar
- butter
Instructions:
1. Grease one baking dish or 3 individual ramekins with butter.
2. Preheat oven to 260°C.
3. Beat eggs and sugar well till it thickens.
4. Add essence and coconut milk.
5. Beat again.
6. Mix in grated coconut.
7. I have to add here that I think you should use only fresh coconut for the best result.
8. Mix well.
9. Pour into baking dish.
10. Place dish in a baking tray filled halfway with hot water.
11. Bake for 35 mins or till the top is brown and a tester comes out clean.
12. Chill and serve overturned in a plate or in the ramekins.
13. Dusted with icing sugar.
14. Served with any fruit (mango is wonderful) and garnish with the mint.
Title: Pear Cake
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 5 unsalted butter
- 3/4 milk
- 2 comice pears
- 1 ground cinnamon
- 1 brown sugar
- 1 egg
- 1 vanilla extract
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter a 8x8-inch pan.
3. Sift together flour, baking powder, salt.
4. In a bowl, combine pears, cinnamon, and 1/4 cup of sugar, toss lightly.
5. Cream butter and remaining sugar together, add egg and vanilla and mix till the batter is pale and smooth.
6. Add milk alternatively with the dry ingredients, starting and ending with flour.
7. Pour half of the batter into baking pan.
8. Cover with pears, then pour the remaining half of the batter, covering the pears completely.
9. Bake for 35-40 minutes, or until toothpick inserted comes out clean.
10. Let cool completely.