lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Fudge Souffle
Ingredients:
- 90 caster sugar
- 60 low-fat margarine
- 25 plain flour
- 3 skim milk
- 170 salt
- 1/2
- 4
Instructions:
1. Preheat oven to 190 degrees Celsius Coat 1/2 litre souffle dish with cooking spray and sprinkle lightly with caster sugar.
2. Combine cocoa with 90 ml hot water in a bowl. Set aside.
3. Melt margarine in a saucepan, add flour and cook 1 minute, strring constantly. Gradually add milk and 50 g sugar, stirring until thickened. Add salt and remove from heat. Add cocoa mixture, and stir well to combine. Let cool slightly for a few minutes.
4. Whisk egg whites until stiff, but not dry. Add remaining sugar, a little bit at a time, mixing after each addition. Gently fold in cocoa mixture, and spoon into prepared souffle dish.
5. Back in preheated oven 35 minutes or until risen and set. Remove fromoven and serve warm. Serve with sweetened Greek yogurt (or thick cream if you want to ignore the healthy thing), if desired.
Title: Grandbaby Cakes' Banana Fritters
Ingredients:
- 1 1/4 all-purpose flour
- 2 baking powder
- 1 1/4 salt
- 1 granulated sugar
- 1 egg
- 1/3 milk
- 3 milk
- 1/2 vanilla extract
- 2 butter
- 2 bananas
- 1 1/2 powdered sugar
Instructions:
1. Sift one cup of flour with baking powder, salt and granulated sugar.
2. Combine egg, milk and melted butter until smooth then add to dry ingredients and mix until batter is smooth yet stiff.
3. Roll banana pieces in remaining ¼ cup of flour then shake off (the extra flour helps to create an adhesive before dipping into the batter); dip into fritter batter, completely coating pieces with batter.
4. Fry in oil at 375 degrees until golden brown, turning fritters to brown evenly on all sides; drain on paper towels; sprinkle when hot with powdered sugar and serve with caramel sauce if you so desire!
Title: Brown Sugar Pecan Chocolate Take Along Cake
Ingredients:
- 19 1/4 miniature marshmallow
- 12 butter
- 1 brown sugar
- 1/4 pecans
- 1/2
Instructions:
1. Preheat oven to 350*.
2. Grease and flour 13x9x2 pans.
3. Prepare cake following package directions.for original recipe.
4. Add chocolate chips and marshmallows to batter.
5. Pour into pan.
6. Drizzle melted butter over batter.
7. Sprinkle with brown sugar and top with pecans.
8. Bake at 350* for 45-55 minutes.
9. Serve warm or cool completely.
Title: Reduced-Fat Bread Pudding
Ingredients:
- 2 skim milk
- 3 eggs
- 5 sugar
- 2 vanilla
- 1/4 salt
- 12 cinnamon
- 1/4 vanilla pudding mix
- 3
Instructions:
1. Adjust oven rack to middle position and heat oven to 375. Whisk milk, eggs, 4 T sugar, pudding mix, vanilla and salt in large bowl til combined. Stir in bread. Let stand, tossing occasionally, until liquid is absorbed, about 10 minutes.
2. Combine cinnamon and remaining sugar in small bowl. Grease 8" square dish. Transfer bread mixture to prepared pan and sprinkle with cinnamon sugar. Bake until pudding is just set and surface is golden brown, 35-40 minutes. Let cool 30 minutes.
Title: Honey-Nut Bananas
Ingredients:
- 1 1/2 butter
- 3 -4 honey
- 4 bananas
- 1 -2 rum
- 1 -2 pecans
- ice cream
Instructions:
1. Melt butter with honey in a heavy-based frying pan and cook until just beginning to brown.
2. Place the bananas in the pan. Cook for 3-4 minutes, turning occasionally, until caramelized.
3. Add a good splash of rum to the pan and allow to evaporate, then sprinkle with chopped pecans and serve with ice cream.
Title: Norwegian Almond Cake
Ingredients:
- 6 confectioners' sugar
- 6 baking powder
- 8 granulated sugar
- 1 butter
- 5
- 1/2
Instructions:
1. Beat egg whites until stiff. Chop almonds and add to egg whites. Blend in sugar and baking powder. Bake in springform pan for 20 to 30 minutes. Let cool.
2. Heat whipping cream, egg yolks and sugar over low heat in saucepan until sugar is dissolved. Let cool, mix in butter until well blended and spread over Almond Cake.
Title: Sweet Tooth Chocolate Peanut Clusters
Ingredients:
- 1 sweetened condensed milk
- 1 peanuts
- 2
- 1
Instructions:
1. Melt chocolate with the Eagle Brand.
2. Remove from heat; stir in cereal and peanuts.
3. Drop by small spoonfuls onto parchment paper-lined baking sheets. Chill 2 hours or until firm.
4. Store loosely covered, at room remperature.
Title: Raspberry Chocolate Bars
Ingredients:
- 1 all-purpose flour
- 1 quick-cooking oats
- 1/2 baking soda
- 1/2 salt
- 3/4 brown sugar
- 5 butter
- 1/2
- 1
Instructions:
1. Preheat oven to 375°.
2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking soda, and salt in a small bowl, stirring well with a whisk. Set aside.
3. Combine sugar and butter in a medium bowl, and beat with a mixer at medium speed until smooth. Add the flour mixture to butter mixture, and stir until well blended (mixture will be crumbly.)
4. Remove 3/4 cup of dough; toss with chocolate chips. Set aside. Press the remaining dough into an 8-inch square baking pan, and spread evenly with jam. Sprinkle with chocolate chip mixture.
5. Bake at 375° 30 minutes or until golden brown. Cool completely on a wire rack.
Title: Raspberry Panna Cotta
Ingredients:
- 4 gelatin
- 350 milk
- 300 raspberries
- 50 creme fraiche
- 8 low calorie sweetener
Instructions:
1. Place the gelatine leaves in a bowl, pour over cold water (enough water is needed to cover the gelatine leaves) to cover and then leave to soak for 5 mins until softened.
2. Heat the milk in a small pan until nearly boiling. Remove the gelatine from the water and squeeze away any excess moisture. Then stir into the hot milk until dissolved. Leave to cool a little.
3. Put 150g raspberries in a fine sieve, then press through using the back of a spoon until you get a raspberry puree. Mix the puree together with the crème fraiche and 5tbsps Canderel, discarding any seeds. Stir in a little of the cooled milk mixture until smooth. Then stir in the remaining milk mixture.
4. Lightly grease 4-6 individual metal moulds or ramekins. Divide the mixture between these and then leave in the fridge for at least 6 hrs or overnight until set.
5. To unmold either tap the bottom and empty onto a plate or dip the bottom of the mould in hot water before turning out onto a serving plate. Press the remaining raspberries through a sieve, discard the seeds and mix through the remaining Canderel to taste. Drizzle this around each plate before serving.
Title: Almond & Pumpkin Muffins With Streusel Topping
Ingredients:
- 1/3 margarine
- 1 brown sugar
- 1/3 light molasses
- 2 pumpkin
- 1 flour
- 1 pumpkin pie spice
- 1 baking soda
- 1 baking powder
- 1/2 salt
- 1/4 sugar
- 1/4 cinnamon
- 1/2 flour
- 1/4 margarine
- 1/2
- 2
- 1
Instructions:
1. Preheat oven to 350°F and spray muffin cups with cooking spray.
2. Cream together margarine, sugar, and molasses. Add egg whites and pumpkin.
3. Add dry ingredients and stir until moistened. Add almonds.
4. Fill muffin cups 3/4 full.
5. Combine struesel topping ingredients, cutting in margarine until mixture is crumbly. Sprinkle struesel topping over muffin batter.
6. Bake for 35-40 minutes or until wooden pick comes out clean.
Title: Cream Cheese Frosting
Ingredients:
- 2 cream cheese
- 1/2 butter
- 2 powdered sugar
- 1/2 cream of coconut
- 1 vanilla extract
Instructions:
1. Beat cream cheese in medium bowl until fluffy.
2. Add butter and beat to blend.
3. Add sugar, sweetened cream of coconut and vanilla extract and beat until well blended.
4. Canned sweetened cream of coconut is available in the liquor section of most supermarkets nationwide.
Title: Pear and Ginger Strudel
Ingredients:
- 50 butter
- 1/2 lemon, rind of
- 1 lemon juice
- 1/4 sugar
- 2 pears
- 4 crystallized ginger
- 2 -3 butter
- 50 ground ginger
- 3/4 phyllo dough
- 1
- 8
- 2
Instructions:
1. Prepare the filling first. Melt first measure of butter.
2. Add lemon rind and juice, almonds, ginger and sugar.
3. Peel and finely slice pears.
4. Add to butter mixture and stir gently so that the pear pieces are coated with mixture. Set aside. Melt the second measure of butter.
5. Combine ground almonds and ginger.
6. Remove filo pastry from packet. Place on a flat surface and cover with plastic wrap so the pastry doesn't dry out. Line a baking tray with baking paper.
7. Take the first sheet of filo and place it on the tray.
8. Brush pastry with melted butter and sprinkle with some ground almond mixture. Lay another sheet of pastry on top of the first, brush with butter and sprinkle with ground almond mixture. Continue using all the pastry sheets and all the ground almond mixture. On the last sheet of pastry brush butter around edge of pastry in a 4cm-wide strip.
9. Position prepared pastry on baking tray so that you have one of the shorter borders near you.
10. Place the pear filling on the pastry keeping the mixture 4cm from the sides.
11. Cover about two-thirds of pastry with pear filling.
12. Fold over the pastry at the end near you; then turn in the sides.
13. Roll the strudel away from you, enclosing the filling.
14. Try and end with the of the pastry underneath.
15. (Do not roll too tightly as the strudel may burst while cooking.) Brush with a little more melted butter.
16. Sprinkle the top with sliced almonds and brush with butter again.
17. Bake at 180 C for 30 - 35 minutes or until golden brown.
18. If pastry starts to dry out during cooking, brush once more with butter.
19. Allow to cool 10 minutes on the baking tray before sliding onto a serving plate. Serve hot or cold, dusted with icing sugar and whipped cream.
20. (Paulines Notes:---Use a serrated knife to slice the strudel with a gentle saw movement to avoid crumbling the cooked pastry. Assembling the strudel on the baking tray saves moving the strudel from the bench to the baking tray which can be difficult. Filo pastry will keep for weeks in the refrigerator. Make sure the plastic bag that it is in is well sealed.).
Title: Cream Cheese Pound Cake
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 1/2 unsalted butter
- 1 cream cheese
- 3 eggs
- 6 pure vanilla extract
- 1 lemon zest
- 1 orange zest
- 1/4 mayonnaise
Instructions:
1. Preheat oven to 350 degrees and grease and flour a 10 inch bundt pan.
2. In a large bowl, sift together the flour, baking powder, baking soda, and salt.
3. In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth.
4. Add the sugar, in three additions, beating well after each addition. Continue beating on medium-high speed until light and fluffy (about 3 - 5 minutes).
5. Add the eggs, one at a time, mixing well after each addition. Add vanilla.
6. Add lemon zest, if using, and beat until incorporated.
7. Add the flour mixture and mix just until incorporated. Fold in mayonnaise.
8. Pour the batter into the prepared pan and smooth the top.
9. Bake for 1 to 1 hour 15 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.
10. Remove the cake from the oven and place on a wire rack to cool for about 20 minutes. Remove the cake from the pan and cool completely. (The cake is cooled in the pan first for about 20 minutes so the cake has time to set. The cake may collapse if you try to remove it from the pan too early.).
11. Serve with fresh berries and cream.
Title: Rice Blancmange (Pudding) With Caramelized Coconut
Ingredients:
- 1/3 long grain rice
- 1 egg
- 1/4 sugar
- 2 flour
- 2 rum
- 2 milk
- 1 coconut milk
- 1 brown sugar
- 2/3 water
- 1/3
Instructions:
1. In a casserole, cook rice in a big quantity of boiling water until tender, about 20 minutes. Drain and set aside.
2. In another casserole, not on heat, whip egg, sugar and flour until mixture is homogeneous. Add rum, milk and coconut milk. Stir at low heat until it thickens. Remove from the heat and incorporate the cooked rice.
3. Spread the bland mange (pudding) in individual serving dishes, cover with a plastic wrap and put in fridge.
4. Caramelized Coconut :
5. Put parchment paper on a baking sheet. Rinse coconut with hot water in a strainer while shaking it.
6. In a non-stick skillet, dissolve brown sugar in water.
7. Add coconut and cook until liquid has evaporated and coconut is golden. Spread coconut on the parchment paper and let cool.
8. When ready to serve, garnish the cold blanc mange with caramelized coconut.
Title: Layered Pumpkin Gingerbread With Hot Caramel Sauce
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 granulated sugar
- 2/3 butter
- 3/4 pecans
- 1 1/2 ground ginger
- 1 baking soda
- 1/4 ground cloves
- 1/4 salt
- 1/2 molasses
- 1/2 canned pumpkin
- 1 egg
- 1 vanilla extract
- 1/2 butter
- 1 1/4 light brown sugar
- 2 light corn syrup
- 1 half-and-half
- 1 vanilla extract
Instructions:
1. preheat oven to 350*.
2. (If using a glass dish, lower heat to 325*).
3. In large mixer bowl, combine flour and sugar. cut in butter so that the mixture resembles coarse fine crumbs.
4. (You may also do the first 2 steps in a food processor. add the pecans and blend.
5. Press 1 1/4 cups of the mixture firmly into an ungreased 9x9 baking pan.
6. Set aside.
7. To the remaining crumbs, add the rest of the ingredients and mix well, pour evenly over the cookie base.
8. Bake 40 minutes, or until the crust is firm and a tester comes out clean. Meanwhile, amke the sauce.
9. In a saucepan, melt the butter over medium-low heat.
10. Add the brown sugar and corn syrup. Bring the mixture to a boil and cook until the sugar dissolves, stirring frequently, for 5 minutes.
11. Add the half and half, return to a boil, and remove from heat. Stir in the vanilla. Serve the warm gingerbread, cut into squares, with the hot caramel sauce over.
Title: Butter Mochi With Mango Filling
Ingredients:
- 4 butter
- 1/4 sugar
- 1/2 coconut milk
- 3/4 baking powder
- 1 vanilla extract
- 1/2 salt
- 1/2 fresh mango
- 1/2
Instructions:
1. Silicone muffin pan, or paper liners for regular pan.
2. Preheat oven 350deg.
3. Combine all ingredients, mix thoroughly till smooth.
4. Fill cups 80% full with batter, top with 1 heaping tablespoon mango.
5. Bake for 45min or until tops are golden brown. Makes 4 muffins.
Title: Pomegranate Molasses and Pine Nut Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking soda
- 1/4 table salt
- 14 unsalted butter
- 3/4 granulated sugar
- 1/3 pomegranate molasses
- 1 pure vanilla extract
- 1/2 pine nuts
Instructions:
1. Preheat oven to 375°F.
2. Sift together flour, baking soda and salt. Set aside.
3. In the work bowl of a stand mixer, using the paddle, cream sugar into butter. Add the pomegranate molasses and vanilla and beat until combined.
4. Add the dry mixture by thirds, beating on medium speed, until just barely combined.
5. Fold in the pine nuts by hand with a rubber spatula.
6. Line 2 cookie sheets with parchment or Silpats. Drop batter by tablespoonfuls, 2" apart. Bake in preheated oven 10 minutes or until golden. Cool 5 minutes on the sheets, then transfer to a rack until completely cool. Store in an airtight container up to 1 week. Enjoy with ice-cold milk.
Title: Olympic Olive Oil Cookies
Ingredients:
- 6 olive oil
- 1/2 anise seed
- 1/2 sesame seeds
- 1/2 sugar
- 1/2 fresh lemon juice
- 1/2 lemon, zest of
- 1/2 orange zest
- 2 1/4 all-purpose flour
- 1/2 ground cinnamon
Instructions:
1. Preheat oven to 375°F.
2. In a saucepan, heat oil, aniseed and sesame seeds over medium-low heat for 5 minutes.
3. Cool.
4. Add sugar, lemon juice, lemon and orange zest.
5. Combine flour and cinnamon.
6. Stir flour, 1 cup at a time, into oil mixture.
7. Work dough with hands until smooth.
8. Cover and let stand for 30 minutes.
9. Roll dough out on lightly floured board to a thickness of 1/4 inch.
10. Cut with a 2-inch round cookie cutter and place on ungreased cookie sheet.
11. Decorate with almond slices, pressing so they adhere.
12. Bake for 12 to 15 minutes, or until light brown.
13. Sprinkle with cinnamon sugar and cool on racks.
Title: Gluten Free Lemon Shortbread
Ingredients:
- 250 butter
- 1 1/2 cornflour
- 1/2 icing sugar
- 3/4 lemon rind
- 1
Instructions:
1. Preheat oven to 150 deg C.
2. Soften but do not melt the butter.
3. Mix all ingredients in a food processor until smooth and well combined.
4. Roll dough on a maize cornflour dusted surface to a 1 cm thickness. Cut into fingers or press out shapes using a cookie cutter.
5. Place on a baking tray and prick with a fork.
6. Bake for 25-30 mins until pale but crisp (longer slower baking is the trick with shortbread).
7. Cool on a wire rack and store in an airtight container.
8. For Christmas I am going to use almond essence instead of the lemon and dip one end in chocolate.
Title: Addictive Chocolate Peanut Butter Cookies
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 2 vanilla extract
- 1 baking soda
- 3/4 cocoa powder
- 2 eggs
- 1 1/4 butter
- 1/2 salt
- 1/4 quick-cooking oats
- 1/4 peanut butter
- 1/2 walnuts
- 1/4
- 1 2/3
Instructions:
1. Heat oven to 350°F.
2. Sift together flour, cocoa, baking soda, and salt in a medium sized bowl.
3. Beat butter and sugar in a large bowl with a mixer for about 3 minutes or until fluffy.
4. Add eggs and vanilla; beat just until combined.
5. Gradually add flour mixture and oats, beating well.
6. Stir in last four ingredients.
7. Drop by heaping rounded tablespoons onto ungreased cookie sheet, lined with parchment paper. They will be a little sticky.
8. Bake a total of 11 minutes, placing the cookie sheet on the top third rack for half the time and rotating it halfway through cooking and putting it on the bottom third rack. Do not overcook, they will be a little soft and will flatten after cooling.
9. Cool a few minutes and remove from cookie sheet to wire rack.
Title: Shrikand
Ingredients:
- 500 yogurt
- 200 green cardamoms
- 4 saffron
- 1/4 raisins
- 1 saffron threads
- 3 -5 pistachios
Instructions:
1. Put the hung curd in a bowl.
2. Add cold cream and mix really well.
3. Add sugar-water syrup which should be of single-thread consistency.
4. Add powdered green cardamom and saffron dissolved in water.
5. Put in a serving bowl.
6. Garnish with edible silver foil, raisins, few threads of saffron and pistachios.
7. Serve chilled.
Title: Rice Pudding with Pears
Ingredients:
- 4 skim milk
- 1 skim milk
- 3/4 sugar
- 1/2 short-grain rice
- 1 cornstarch
- 2 eggs
- 1 1/2 canned pears
- 1 1/2 vanilla extract
- 1 brown sugar
- 1/2 ground cinnamon
Instructions:
1. Preheat oven to 350 deg F.
2. Spray a 2-quart baking dish with cooking spray and set aside.
3. Combine 4 cups milk, sugar and rice in a large saucepan; bring to a boil.
4. Cover, reduce heat and simmer for 15 minutes, stirring occasionally.
5. Combine cornstarch and remaining 1 tablespoon milk.
6. Add to rice mixture, stirring constantly.
7. Bring to a boil; cook one minute.
8. Remove from heat.
9. Gradually stir about 1/4 of the rice mixture into the beaten eggs; add back to the remaining rice mixture, stirring constantly.
10. Stir in pears and vanilla.
11. Pour mixture into prepared baking dish.
12. Combine brown sugar and cinnamon and sprinkle over rice mixture.
13. Bake at 350 deg F for 45 minutes or until pudding is set and top has a light crust.
14. Refrigerate leftovers.
Title: Bisquick Easter Egg Rolls
Ingredients:
- 2 1/3 Bisquick baking mix
- 3 sugar
- 3 butter
- 1/2 margarine
- 1/2 milk
- 1 confectioners' sugar
- 2 butter
- 1/4 margarine
- vanilla
Instructions:
1. For the rolls, stir all ingredients except frosting and candies to a soft dough. Gently smooth dough into a ball on floured cloth-covered board. Knead 8 to 10 times.
2. Roll dough 1/2 inch thick. Cut with floured 2-inch cutter.
3. Arrange biscuits close together in a circle on greased baking sheet.
4. Bake 8 to 10 minutes or until light brown. While warm, frost with Creamy Frosting and decorate with candies to resemble Easter eggs. Serve immediately. About 12.
5. For the Cream frosting, blend 1/2 cup confectioners’ sugar, 1 tablespoon soft butter or margarine, 2 teaspoons light cream and 1/4 teaspoon vanilla. If you like, tint with 2 to 3 drops food color.
6. Confectioners' sugar also called powdered or icing sugar.
7. Betty Crocker’s Bisquick Cookbook.
Title: Berry Banana Loaf
Ingredients:
- 1 all-purpose white flour
- 1 all-purpose flour
- 1/3 eggs
- 2 canola oil
- 1/4 sugar
- 1/2 applesauce
- 1/2 bananas
- 1 1/3 2% low-fat milk
- 1/2 baking powder
- 1 baking soda
- 1 blueberries
- 3/4 strawberry
- 3/4 raspberries
- 3/4 ground cinnamon
- 1 nutmeg
- 1
Instructions:
1. Preheat the oven to 350°F.
2. Puree the two large bananas in a food processor, and set aside.
3. In a large bowl mix together the two eggs, sugar, canola oil and applesauce. Blend until smooth.
4. Add the milk and blend well again.
5. In a small bowl mix the blueberries, strawberries and raspberries, if desired, with the ground cinnamon and nutmeg.
6. Add the dry ingredients, pureed bananas and berries.
7. Mix well until everything is blended together and the flour has been aborbed by the liquids.
8. Butter a 9 inch by 9 inch loaf or cake pan, and pour the batter into the loaf or cake pan. Bake in the oven for 50 to 60 minutes.
Title: Perfect Gluten Free Pie Crust
Ingredients:
- 2/3 potato starch
- 1/3 tapioca flour
- 2 granulated sugar
- 2 ground flax seeds
- 2 salt
- 1/2 unsalted butter
- 1/4 egg
- 6 lemon juice
- 1
- 2
Instructions:
1. Spray 9 inch pie pan with cooking spray. Generously dust with flour.
2. Mix flours, sugar, xanthan gum, and salt in large bowl of an electric mixer. Cut butter into 6 piece and add to mix until crumbly and resembling coarse meal.
3. Add egg and orange juice. Mix on low speed until dough holds together; it should not be sticky. Form dough into ball, using your hands, and place on a sheet of wax paper. Top with a second sheet of wax paper and flatten dough to 1 inch thickness. (Dough can be frozen at this point for up to one month, wrap in plastic wrap and then foil).
4. Roll out dough between the 2 sheets of wax paper. If the dough seems tacky, refrigerate for 15 minutes before proceeding. Remove top sheet of wax paper and invert dough into pie pan. Remove remaining sheet of wax paper , and crimp edges for single crust pie. (Dough can also be frozen at this point for up to one month; kine pie shell with wax paper, wrap in plastic wrap, then foil.
5. To Prebake a bottom crust: Preheat oven to 375°F Gently prick pastry in 3 or 4 places with a fork. Bake for about 25 minutes or until golden and cool completely on wire rack.
6. To partially bake a bottom crust: Preheat oven to 375°F Bake pastry for 10 minutes, remove from oven. Fill and bake as per recipe.
Title: Peanut Butter Cake
Ingredients:
- 1 all-purpose flour
- 1 sugar
- 2 sugar
- 3 1/2 baking powder
- 3/4 salt
- 2 graham cracker crumbs
- 1/2 peanut butter
- 3/4 Crisco shortening
- 1 milk
- 2 milk
- 1 1/2 vanilla
- 3 eggs
- 2 sugar
- 1/2 butter
- 8 milk
- 1/2
Instructions:
1. Preheat over to 375 degrees.
2. Sift flour, sugar, baking powder and salt together.
3. Add graham cracker crumbs, peanut butter, shortening, milk and vanilla.
4. Beat mixture with electric mixer on low until moistened, then beat on medium for two minutes.
5. Add eggs and beat for two minutes.
6. Bake in a greased 9 x 13 pan for 30-35 minutes.
7. Do not remove from pan.
8. Frosting: Mix all ingredients together.
9. Heat in a saucepan and bring to a boil.
10. Boil for 1 minute.
11. Cool slightly.
12. With a wooden spoon handle, poke a few holes in the cake, then pour warm frosting over it.