lumicero/recipes-ing2inst huggingface dataset:
Title: My Favorite Pound Cake
Ingredients:
- 1 unsalted butter
- 1/2 shortening
- 3 cake flour
- 3 sugar
- 5 eggs
- 1 baking powder
- 1 vanilla
- 1
Instructions:
1. Cream butter, shortening and sugar until light and fluffy.
2. Add eggs one at a time, beating well after each addition.
3. Sift dry ingredients together.
4. Add vanilla and lemon extract to milk.
5. Add dry ingredients to sugar and egg mixture, alternating with liquid, beating just to blend, until all ingredients are combined.
6. Beat batter on medium speed for 5 minutes.
7. Place into greased and floured 10-inch tube pan and place into COLD oven.
8. Bake at 350 degrees for 1 hour and 15-20 minutes until a cake tester inserted in the middle comes out clean.
Title: Double Chocolate Malt Shop Cupcakes W Cherry-Vanilla Buttercream
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 sugar
- 1/3 baking soda
- 1 baking powder
- 1 salt
- 1/2 canola oil
- 2/3 eggs
- 2/3 sour cream
- 1/2 vanilla extract
- 2/3 confectioners' sugar
- 2 unsalted butter
- 2/3 vanilla extract
- 1 maraschino cherry
- 1/2
- 4 1/2
- 1 1/2
- 1
- 3 -4
- 2/3
Instructions:
1. Preheat oven to 350 degrees. line 2 regular 12- cuo tins with paper liners.
2. In a large bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Whisk until well blended.
3. In a medium bowl, whisk together the milk, malted milk powder, and espresso powder. Add the canola oil and eggs; whisk to blend. Add the milk mixture to the flour mixature and beat until smooth. Add the sour cream and vanilla and beat until combined. Stir in the minature chocolate chips.
4. Divide the batter among the prepared cupcake tins, filling only halfway full. Bake the cupcakes for 15 to 17 minutes, until they spring back when touched and a toothpick inserted into the center emerges clean.
5. While the cupcakes bake, prepare the buttercream. In the bowl of an electris mixer fitted with the paddle attachment, mix together the sugar and the butter on medium-low speed until well blended. Add the vanilla and whipping cream and beat on medium speed for 2 minutes, until light, spreadable and fluffy. Beat in the cherry preserves until well incorporated.
6. When the cupcakes have finished baking, let sit in the pans for 2 minutes and then transfer the cupcakes to the wire racks to cool for 10 minutes more.
7. While the cupcakes cool, transfer the buttercream to a patry bag fitted with a large star tip. Alternatively, you can frost the cupcakes with a knife or offset spatula. When th ecupcakes have cooled, pipe the buttercream on decorativve swirls on top of the cupcake ( or swirl with a spatula ). Garnish on top of each cupcake with a malted milk ball or cherry and serve.
Title: Gluten Free Cashew, Chickpea, Choc Chip Cookies
Ingredients:
- 1 chickpea flour
- 1 smooth cashew butter
- 1 honey
- 1 egg
- 1 salt
- 1/4 baking soda
- 1/2
Instructions:
1. Preaheat ovven to 350 degrees F (180 degrees C).
2. Beat together cashew butter, honey (or syrup) and egg.
3. Add salt, soda and chickpea flour, mix well and add chocolate chips.
4. The dough will be sticky, but just okay to pinch off pieces, roughly roll them into balls between walnut and ping pong ball size and flatten to about 1/3 inch rounds on greased or paper lined cookie sheet.
5. Bake at 350 degrees about 10-15 minutes. My first batch needed 20 minutes, the second only 10, so watch carefully - baking time depends on quality and kind of nut butter and which syrup or honey you use. The cookies get firm after cooling!
6. Let cool on wire rack and store in airtight container in a cool place.
Title: Jumbo Peanut Spiral Cookies
Ingredients:
- 3 1/8 all-purpose flour
- 3/4 unsalted butter
- 1/2 sugar
- 1 salt
- 3/8 water
- 4 1/2 brown sugar
- 3/8 ground cinnamon
- 2 peanuts
- 3 1/2
Instructions:
1. For the filling: chop peanuts and mix in a bowl with brown sugar and cinnamon; set aside.
2. Put flour, butter, sugar, salt and peanut butter into food processor. Mix until small pieces are formed.
3. Add water and mix until it just holds together. Turn out on a floured flat surface and knead dough with floured hands one or two times just that dough holds together. Divide it into two parts.
4. Layer plastic wrap on surface and well first part of dough with a floured rolling pin to a size of approximately 8.5 x 12.5 inches; set aside.
5. Do the same with the second part of the dough. Sprinkle the filling onto this part of the dough. Cover it with the other part of the dough.
6. Roll up from the short side to form a spiral. The plastic wrap will be of help. For Jumbo spirals roll up from the long side (a little bit tricky).
7. Cover in plastic wrap and put into the fridge for at least 30 minutes. Meanwhile preheat oven (390°F/200°C). Line a baking tray with parchment paper.
8. Take spiral out of the fridge and cut with a long knife into 1/4 - 1/2 inch thick slices. Before each cutting put knife into very hot water. Place spirals on baking paper with the aid of a cake shovel.
9. Bake for 15-20 minutes until slightly to light golden brown. Take tray out of the oven and let cool spirals on tray for 5 minutes. Using a cake shovel remove spirals from tray and let cool completely.
10. NOTE: the roll up and forming of the spiral as well as the cutting into slices can sometimes be a little bit tricky, be patient.
11. Cooking time is chill time and baking time.
Title: Pina Colada Cake
Ingredients:
- 1 egg
- 1 water
- 1/2 flaked coconut
- 1/2 coconut milk
- 1 sugar
- 1/2 crushed pineapple
- 1/2 Cool Whip
- 8
Instructions:
1. Preheat oven to 350°.
2. Prepare cake mix as directed on package with egg and 1/2 cup water. Pour batter into greased 8 inch pan. Bake 30 minutes.
3. While cake is baking, bring coconut milk, sugar and coconut to a boil, then immediately remove from heat.
4. Remove cake from oven and poke holes in cake with the handle end of wooden spoon.
5. Pour cooked sugar coconut mixture evenly over cake, letting it saturate, spreading the coconut in the mixture evenly over cake.
6. Let cake cool completely. Spread pineapple over cake first, then cool whip.
7. Refrigerate until serving time.
Title: Totally Random Chocolate Dipped Pretzels
Ingredients:
- 2 white chocolate
- 24
- 1
Instructions:
1. Melt you Chocolate chips in the microwave or chocolate melter for as long as it takes to make the chocolate smooth and easy to use.
2. Then using a fork put the pretzel on the fork and dip has much as you feel necessary. (If your using a stick like pretzel you can just hold it and dip if you like).
3. Before chocolate cools sprinkle on your sprinkles,coconut,crushed peacons,etc.
4. Put in fridge for about 10mins to harden.
5. Enjoy!
Title: Venezuelan Arroz Con Leche
Ingredients:
- 1/2 white rice
- 1 water
- 3 1/2 milk
- 2 cinnamon sticks
- 1 lemon, zest of
- 1/2 sugar
- 1 salt
- ground cinnamon
Instructions:
1. Cook the rice in one cup of water.
2. Boil 7 minutes, until the rice gets softer and the water is almost absorbed.
3. Add the milk, cinnamon sticks, lemon peel.
4. Gently simmer using med-low heat for 10 minutes.
5. Remove cinnamon sticks.
6. Add sugar and salt and cook for about 20 minutes stirring frequently, until pudding is creamy and the rice soft.
7. Remove from heat and refrigerate 'til cold.
8. To serve, spoon into serving bowls and sprinkle with cinnamon.
Title: Vegan Snowball Cookies
Ingredients:
- 1 margarine
- 1/4 granulated sugar
- 2 all-purpose flour
- 2 pecans
- 2 confectioners' sugar
- 2
Instructions:
1. Preheat the oven to 300* F.
2. Cream the sugar, almond extract and "butter" until light and fluffy.
3. Add the flour and mix throughly. Add the chopped nuts and mix well until blended.
4. Measure out generously rounded teaspoons of batter and roll them into neat balls. Place the balls 1" apart on a non-stick cookie sheet.
5. Bake for 30 minutes or until light golden brown.
6. Roll the cookies in confectioner's sugar while still warm.
Title: Sinfully Delicious Banana Pudding
Ingredients:
- 3/4 sugar
- 3 eggs
- 1 salt
- 2 cornstarch
- 2 milk
- 1 vanilla extract
- 1 cream cheese
- 1 Cool Whip
- 1 bananas
- 6 -7 sweetened condensed milk
- 1
Instructions:
1. Pudding:
2. Mix sugar and eggs together.
3. Add salt, 2 tbs cornstarch and milk.
4. Bring to a boil over med high heat, stirring constantly until thick,approx 15 minutes. (If you do not stir constantly it will scorch).
5. Remove from heat and stir in vanilla. Let cool in refrigerator.
6. Mix cream cheese and condensed milk with electric mixer till smooth.
7. Fold in half of the Cool Whip to the cream cheese mixture. Mix with the pudding.
8. In a 9x13-inch pan, line with wafers and enough bananas to cover wafers.
9. Add half the pudding mixture. Repeat the wafers, bananas and pudding. Top with the other half of the Cool Whip.
10. Refrigerate and enjoy!
Title: Pate a Choux
Ingredients:
- 1/2 water
- 4 unsalted butter
- 1 sugar
- 1/4 salt
- 3/4 flour
- 3 eggs
Instructions:
1. Preheat oven to 375.
2. Place water, butter, sugar and salt in heavy saucepan and bring to boil.
3. Add flour all at once and stir until mixture comes away from sides and forms a ball.
4. Remove from heat.
5. Put mixture in mixer with a paddle and mix on low to cool to warm, not hot.
6. Add eggs one at a time, beating well to incorporate each before adding the next.
7. After last egg is added, beat until smooth.
8. With a piping bag and round tip, pipe mixture on to a parchment lined sheet pan.
9. You can make as big or as long as you want.
10. They will about double in size when cooked.
11. Bake at 375 until they become,brown, light and hollow.
12. Cool.
Title: Danish Apple Cinnamon Cake
Ingredients:
- 180 butter
- 180 caster sugar
- 2 eggs
- 180 self raising flour
- 30 sultanas
- 3 apples
- 30 caster sugar
- 2 cinnamon
- 2 sugar
- brown sugar
Instructions:
1. Place the butter in a mixing bowl with the caster sugar.
2. Beat them together until they are light and creamy.
3. While mixing slowly add the eggs one at a time until they are well combined.
4. While mixing slowly add the flour and mix it until the batter is smooth and well combined.
5. Stir in the sultanas until they are well combined.
6. Preheat an oven to 180°C.
7. Grease a loose bottomed 20cm cake tin.
8. Spread half of the batter evenly over the base of the cake tin (the batter may seem quite thick).
9. Place a layer of the apples over the cake mix and scatter over the almonds.
10. Mix the remaining caster sugar and cinnamon together and sprinkle it over the apples and almonds.
11. Spread the remaining batter over the apples evenly.
12. Sprinkle over the coffee sugar or brown sugar over the cake mixture.
13. Place the cake on the centre shelf of the preheated oven and leave it to cook for 45 minutes.
14. The cake should be firm and light golden, a skewer when inserted into the centre of the cake should come out clear.
15. Remove the cake from the oven and leave it to cool slightly then remove it carefully from the tin.
Title: Mango Almond Sponge Cake
Ingredients:
- 3/4 sugar
- 1 lemon juice
- 1 salt
- 1 flour
- 1 1/2 mangoes
- 1/2 mango
- 1/2 sugar
- 1 powdered sugar
- 1 eggs
- 2
- 1/2
- 6
Instructions:
1. Beat egg yolks, sugar and lemon juice until light and lemon colored.
2. Beat egg whites with cream of tartar and salt until soft peaks form.
3. Stir 1/4 egg whites into yolks. Fold in remaining whites and the flour.
4. Spoon batter into buttered 9" spring form pan.
5. Bake at 350' for 35-40 minutes. Remove side of pan. Cut out a 6" round from center of cake, leaving sponge shell with a 3/4" thick bottom.
6. In a blender, make crumbs with the removed cake pieces, then toast them in a 350' oven for 10 minutes until golden.
7. Combine chopped mango, pureed mango, sugar and orange liqueur. Spoon into sponge shell. Whip cream with sugar.
8. Spoon over entire top of cake. Sprinkle with almonds and about 1/2 cup toasted crumbs.
9. Refrigerate 1 hour before serving.
Title: Danish Pudding Dessert
Ingredients:
- 1/2 butter
- 1 flour
- 1/4 brown sugar
- 1/2 salt
- 1/2 cream cheese
- 12 sugar
- 1/2 bananas
- 1/2 cold water
- 5 -6 Cool Whip
- 3 1/2
- 2
- 12
Instructions:
1. Mix together butter, flour, brown sugar, salt and ½ cup nuts.
2. Press into a 9x13 pan.
3. Bake 350 for 12 minutes and cool.
4. Cream cheese sugar and remaining nuts.
5. Mix together and spread on cooled crust.
6. Slice bananas as over cheese mixture.
7. Whisk pudding into cold water in a medium saucepan.
8. Mix well and boil exactly 1 minute at a full boil.
9. Let cool slightly.
10. Pour over bananas.
11. Refrigerate til cool and top with cool whip to serve.
Title: Pumpkin Pudding Cupcakes
Ingredients:
- 2 canned pumpkin puree
- 1 Egg Beaters egg substitute
- 1/3 cinnamon
- 2 salt
- 2 water
- 1/8 olive oil flavored cooking spray
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients in a mixing bowl. Whip with a whisk or fork for 2 minutes until well blended.
3. Spray a 12-cup muffin pan with nonstick spray or line with baking cups. Evenly spoon batter into muffin cups.
4. Place pan in the oven and cook for about 12 minutes (until cupcakes have puffed up but still appear a little gooey on top).
Title: Portuguese Poached Meringue - Pudim Molokov
Ingredients:
- 1 water
- 2 Splenda granular
- 2 -3 ground cinnamon
- 1/2 lemon juice
- 1 sugar
- 10 cream of tartar
- 1/2 sugar
- 1
Instructions:
1. Apricot Sauce: Heat apricots, water, sugar and cinnamon in sauce pan.
2. Cover and simmer 15 minutes.
3. Place apricot mixture and lemon juice in blender, cover and blend on medium speed, until smooth, scraping sides for about 15 seconds.
4. Stir in 1-2 tbsp water, and refrigerate 3 hours.
5. Meringue: Grease bundt pan and sprinkle with sugar.
6. Heat oven to 350 degrees.
7. Beat egg whites and cream of tartar until foamy.
8. Beat in sugar, 1 tbsp at a time until soft peaks form.
9. Pour into bundt pan and cut gently through the mixture with a butter knife.
10. Pour about 1" of very hot water into a 9x13 pan, place the bundt pan in the water and bake until the top is golden brown and the meringue is set - about 45 minutes.
11. Immediately loosen meringue from the edges of the pan, invert onto a plate.
12. Cool 30 minutes uncovered. (You may refrigerate up to 24 hours, but any longer is not recommended).
13. Cut meringue into wedges and serve with apricot sauce or cranberry sauce.
Title: Vegan Chocolate Cake
Ingredients:
- 1 1/2 unbleached flour
- 3/4 sugar
- 1/2 salt
- 1 baking soda
- 3 cocoa powder
- 1 vanilla
- 1/3 vinegar
- 1 cold water
- 1 butter
- 2 powdered sugar
- 1 1/3 cocoa powder
- 1/3 vanilla
- 1/2 water
- 2 -4
Instructions:
1. For the cake:.
2. Preheat oven to 350 degrees.
3. Combine flour, sugar, salt, baking soda, and cocoa powder in large bowl.
4. Make a well in the center then add the vanilla, oil, vinegar, and water.
5. Stir until mixed well.
6. Pour into greased 9x9 baking dish or cupcake pan (will make 8 cupcakes).
7. Bake 30 minutes. Should pass the toothpick test.
8. For the frosting:.
9. Cream the 'butter' in a bowl.
10. Add sugar, cocoa, vanilla, and water to make a thick but spreadable frosting.
Title: Vegan Sugar Cookies
Ingredients:
- 2 whole wheat pastry flour
- 3/4 white flour
- 1/2 white sugar
- 1 white flour
- 1/4 baking powder
- 1/2 applesauce
- 3 -4 canola oil
- 1/2 vanilla extract
- cinnamon
Instructions:
1. Mix together pastry flour, sugar, baking powder and cinnamon. In another bowl, whisk the applesauce, oil and vanilla together until well combined.
2. Pour wet ingredients into dry, and stir to mix. Then knead them into a dough. You may have to add some more flour or some of the white flour, to make it dry enough to roll out properly. (A bit sticky, of course, but not wet.)
3. Start preheating the oven, 300-350 degrees depending on the heat of your oven- ours is quite hot so I use a slightly lower temperature.
4. Roll out the dough (around 1/4 inches thickness) and grab some cookie cutters!
5. Bake on a nonstick or lightly oiled pan for about 10 minutes, till just barely golden brown on the bottom edges. They will be kinda crunchy if you bake them too much longer.
6. Decorate!
Title: How to Make Japanese Mochi
Ingredients:
- 1 1/2 water
- 1/2 sugar
- 1/2 cornstarch
- 2 1/2 glutinous-rice flour
- 1/2 flour
- 1
- 4
Instructions:
1. In a pot combine water and sugar bring it to a boil then turn heat off, set aside.
2. Divide liquid into 4 parts then add drops of food colour on each container.
3. Combine cornstarch and glutinous rice flour then place ¾ cups of this mixture to each container with liquid while still hot.
4. Mix the each container until it forms a smooth dough. Form a small flat circle dough roughly the size of the diameter of a drinking glass, place a heaping tablespoon of the red bean paste then seal to form a sphere. Do it with the remaining dough.
5. Place in a lightly greased steamer then steam for 5 minutes.
6. Remove from steamer then roll in lightly toasted flour to avoid them from sticking together. Serve, you can enjoy them hot or cold.
Title: Cookies and Cream Creme Brulee
Ingredients:
- 2 heavy cream
- 6 vanilla extract
- 8 sugar
- 2 sugar
- 1/2
- 2
Instructions:
1. Separate stuffing from cookies. Heat stuffing with cream to just below boiling, and continue heating until stuffing is melted. Remove from heat and add vanilla.
2. Meanwhile cream together egg yolks and sugar.
3. Slowly pour cream into eggs mixing continually.
4. Divide evenly among 4 ramekins.
5. Crush cookies and sprinkle on top of custard in ramekins.
6. Place ramekins in a lasagna pan. Add water to pan until it covers 3/4 of the way up the outside of the ramekins.
7. Bake for about half an hour at 325. Custards are done when set but still jiggly in the center.
8. Remove from water baths and allow to cool completely. Then cover with plastic wrap and chill in the fridge at least 4 hours, up to 3 days.
9. Before serving top with half a tablespoon of sugar and caramelize with a blowtorch or broiler.
Title: Petit Beurre Cake
Ingredients:
- 500 margarine
- 250 eggs
- 8 powdered sugar
- 250 coffee
- 500
- 200
Instructions:
1. Melt chocolate on steam.
2. Mix together margarine and powdered sugar until foamy add 8 yolks and melted chocolate.
3. In bigger bowl, mix white of egg (it must be mixed well).
4. Combine chocolate mix and white of egg mix until it’s mixed well.
5. Take baking pan (covered with kitchen paper) and put 1st layer: soak Petit Beurre in coffee and put one by another until cover bottom. 2nd layer is chocolate mix then again soaked Petit Beurre, chocolate mix and finally Petit Beurre. It should be 3 layers of Petit Beurre and 2 of chocolate mix between them.
6. Put cake in freeze over night. When you take it from freezer, cover baking pan with serving tray and upside down. Remove kitchen paper and decorate with whipped cream.
Title: Thumbprint Cookies Chocolate Filled Mocha & Coconut Easy Si
Ingredients:
- 2 1/2 flour
- 1/2 granulated sugar
- 3 powdered sugar
- 1 salt
- 2 baking powder
- 1 vanilla extract
- 1 egg
- 1/2 butter
- 1/2 cold water
- 3 baking chocolate
- 3 butter
- 3 baking chocolate
- 2
- 1/2
- 3
- 4
Instructions:
1. In a bowl sift together flour,baking soda,salt,and powdered sugar, also add sugar and coconut.
2. melt 1/2 of the butter and the 1/2 bar of bakers chocolate.
3. once the butter and chocolate are melted and slightly cooled mix in the cocoa powder.
4. In a bowl take 1/2 of the sifted flour mixture and add it to the melted butter and chocolate mixture.
5. take the other 1/2 of your butter and add it to the remaining flour mixture as if you were mixing it into a pastry dough.
6. to your chocolate mixture add the 3 tablespoons strong coffee and 1/2 a teaspoon extract.
7. to your coconut mixture add 3 tablespoons cold water and the other 1/2 a teaspoon extract.
8. line a baking sheet with foil and preheat oven to 350.
9. take the coconut mixture and start shaping cookies by rolling about a tablespoon of the mixture into a ball , flatten the ball between your hands gently press a thumb into the center to create a hollow center for filling , dip in shredded coconut and place on baking sheet repeat until all the dough is done.
10. repeat the same process with the mocha mixture omitting the step of dipping into shredded coconut at the end. bake in oven at 350 for 10 minutes.
11. while cookies bake melt 1 bar bakers chocolate plus 3 tablespoons of butter in a double boiler.
12. when cookies are done cool on a wire rack.
13. once cooled take a tablespoon of the melted cooled chocolate mixture and fill the centers.
14. place in fridge to cool thoroughly and allow chocolate center to set.
15. Best served at room temperature.
Title: Nancy Drew Invisible Intruder's Coconut Custard
Ingredients:
- 1/2 butter
- 4 eggs
- 1 1/2 sugar
- 1/2 self rising flour
- 2 milk
- 1 vanilla
- 7 flaked coconut
Instructions:
1. Mix together all ingredients.
2. Pour into greased baking dish and bake at 350 for 50min.
Title: Ambrosia Cake (Ambrosiakakku)
Ingredients:
- 150 unsalted butter
- 3 eggs
- 200 caster sugar
- 115 all-purpose flour
- 1 baking powder
- 1 orange, zest of
- 100 confectioners' sugar
- 2 -3 icing sugar
Instructions:
1. Whisk eggs and sugar into a thick, pale foam.
2. Add grated orange zest, slightly cooled melted butter, and baking powder mixed with flour.
3. Pour the batter into a 24-26 cm buttered springform.
4. Bake in a preheated 180 C oven until the cake is done (test by inserting a wooden toothpick in the middle of the cake - it should come out dry).
5. Cool, transfer onto a serving tray.
6. Mix icing sugar and orange juice into a glaze and spoon over the centre of the cake, leaving about an inch from the edges clear.
7. Garnish with candied orange peel.
Title: Banoffee Pie
Ingredients:
- 1 sweetened condensed milk
- 250 butter
- 60 bananas
- 2 -3
- 250
Instructions:
1. Put the tin unopened on its side in a saucepan, cover it with water and simmer for 3 hours. DO NOT! let the saucepan boil dry, always keep the tin covered with water.
2. Take the VERY HOT tin out of the pan and let it cool
3. Crush the biscuits.
4. Melt the butter.
5. Mix the biscuits and butter together.
6. Press the biscuit mix into a pie dish (9 inch)and leave to cool in the fridge for a few minutes.
7. Meanwhile, open the tin of condesnsed milk - it will now be a delicious toffee fudge type thing. Spoon it over the biscuit base (hint: use a warm wet utensil).
8. Slice the bananas all over the toffee.
9. Whip the cream and spoon it all over the bananas.
Title: Oatmeal Craisin Cookies (World's Best!!)
Ingredients:
- 3/4 sugar
- 1/4 brown sugar
- 1/2 butter
- 1 egg
- 1/2 vanilla extract
- 1/2 cinnamon
- 1/2 baking soda
- 1/4 salt
- 3/4 all-purpose flour
- 1 1/2 quick-cooking oats
- 1/2 walnuts
- 3/4 dried cranberries
Instructions:
1. Preheat Oven to 375°F.
2. In a large bowl with an electric mixer combine, sugar, brown sugar and butter and mix well.
3. Add in egg and vanilla and mix until combined.
4. Add in cinnamon, baking soda, salt and flour and mix well.
5. Fold in by hand the oatmeal, walnuts, and dried cranberries making sure that all ingredients are uniformly distributed.
6. Roll dough into 1-inch balls and place 3-inches apart onto a greased cookie sheet and bake for 10-12 minutes, just until the edges are lightly golden.
7. Remove from oven and let cool for 2-3 minutes on the cookie sheet.
Title: Blueberry Pound Cake
Ingredients:
- 1 cream cheese
- 1 eggs
- 1/2 blueberries
- 3 blueberries
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 F.
2. Mix first 4 ingredients well.
3. Fold in blueberries- these may be dusted with powdered sugar or flour to keep them from all sinking to the bottom.
4. Bake for 1 hour in a tube or bundt pan which has been greased and floured.
5. Allow cake to cool.
6. Mix the glaze and drizzle over cake.