lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Pudding Cake
Ingredients:
- 1 eggs
- 3 bananas
- 1/3 water
- 2 -3 banana cream instant pudding
- 1 milk
- 6 powdered sugar
- 1 Cool Whip
- 1
- 1/4
- 1
Instructions:
1. Mix the cake batter as directed on the box, adding in the banana flavor.
2. Pour half the batter in a greased (I use spray) 9x13" bake pan.
3. Put down one layer of Vanilla Wafers in the batter.
4. Layer on the rest of the cake batter, and bake as directed on the box.
5. Allow the cake to cool.
6. Blend pudding mix, milk, and sugar for 2 minutes.
7. Fold in Cool Whip until well mixed.
8. Cover the cake with frosting.
9. Decorate as desired with remaining Vanilla Wafers.
10. Allow to chill in the refrigerator until serving time.
Title: Strawberry Topped Angel Food Cake
Ingredients:
- 1 1/2 powdered sugar
- 1 1/2 cake flour
- 1 cream of tartar
- 1 1/2 vanilla
- 1 white sugar
- 1
Instructions:
1. In a very large mixing bowl bring egg whites to room temperature.
2. Meanwhile, sift the powdered sugar and flour together 3 times and SET ASIDE.
3. Add cream of tartar and vanilla to egg whites.
4. Beat with an electric mixer (I use my KA stand mixer) on medium to high speed until soft peaks form (tips curl).
5. Gradually add sugar, about 2 tablespoons at a time, beating on medium to high speed until stiff peaks form (tips stand straight up).
6. Sift about one-fourth of the flour/powdered sugar mixture over the egg white mixture, then fold in gently.
7. Repeat sifting and folding in the remaining flour mixture, using one-fourth of the flour mixture each time.
8. Gently pour the batter evenly into an ungreased 10-inch tube pan.
9. Gently cut through the cake batter with a knife.
10. Bake on the lowest rack in a 350°F oven for 40-45 minutes or until the top springs back when lightly touched.
11. Immediately invert the cake in the pan and cool completely.
12. Using a knife, loosen the sides of the cake from the pan, don’t forget to cut around the center hole.
13. Then carefully cover the pan with a large plate and invert the pan onto the plate.
14. Serves 12.
15. Recipe from: BH& G- Old Fashioned Baking.
Title: Pineapple Whip
Ingredients:
- 8 crushed pineapple
- 1/4 lemon juice
- 12 Cool Whip
- 10 sweetened condensed milk
Instructions:
1. Mix lemon juice and milk together, then add Cool Whip and pineapple.
2. Also great as a topping on angel food cakes or other desserts!
Title: Baked Pumpkin Pudding
Ingredients:
- 1 canned pumpkin
- 1/2 nonfat milk
- 1/3 brown sugar
- 2 pumpkin pie spice
- 1/2 brown sugar
- 2 butter
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350°F Lightly coat four 6-ounce ramekins or custard cups with nonstick cooking spray. Place ramekins (or cups) in a 2-quart square baking dish; set aside. In a medium bowl, stir together pumpkin, milk, 1/3 cup brown sugar, egg whites, and pumpkin pie spice. Divide pumpkin mixture among ramekins.
2. In a small bowl, stir together oats, 1 Tablespoon pumpkin seeds, 2 teaspoons brown sugar and butter with a fork until crumbly. Sprinkle oat mixture over pumpkin mixture.
3. Place baking dish on oven rack. Pour boiling water into the baking dish around ramekins to a depth of 1 inch. Bake for 40 to 45 minutes or until a knife inserted near the center of each pudding comes out clean.
4. Carefully remove ramekins from water bath. Cool on a wire rack at least 15 minutes before serving. Or, after cooling up to 1 hour, cover and chill up to 24 hours.
5. If desired top with whipped topping and additional pumpkin seeds before serving.
Title: Sunny Spring Lemon Tarts
Ingredients:
- 1/4 butter
- 1 1/3 flour
- 1/2 kosher salt
- 4 -5 granulated sugar
- 6 butter
- 1 fresh lemon juice
- 6 lemon peel
- 1/2
- 1 1/2
Instructions:
1. For tart shells: In a stand mixer or working with a pastry cutter or two forks mix butter, flour and salt until dough becomes crumbly. Add water 2 tablespoons at a time until consistency is smooth, Wrap dough in plastic wrap and chill for 30 minutes. Roll out dough on cutting board and cut out circles to fit the size muffin or cupcake pan you are using. Place into greased cupcake or muffin pan, pressing sides of to fit (I use a mini muffin pan and these make wonderful mini dessert).
2. Preheat oven to 400°F Combine all filling ingredients in a heavy, non-aluminum saucepan, Cook over medium-low heat, stirring constantly until butter is melted and mixture thickens slightly. Do not allow to boil. Remove from heat, transfer to a bowl and cool. Pour filling into dough cups and back 15 to 18 minutes. Let cool, than top with whipped topping. Refrigerate any leftover. Makes 8-10 tarts reg. size or 12-14 mini tarts.
3. Serve with a drop of whipped topping.
Title: Honey Custard
Ingredients:
- 4 honey
- 2 milk
- 3 salt
- 1/2 vanilla
- 3/4 cinnamon
- 1 nutmeg
Instructions:
1. Heat honey and milk in double boiler.
2. Beat eggs and salt until thick.
3. Add hot milk to yolks and return to boiler to finish cooking.
4. When mixture coats silver spoon, remove from heat.
5. Add vanilla and spices if desired.
6. Chill before serving.
Title: My Go-To Cupcake Recipe: With Variations!
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 sugar
- 1/2 canola oil
- 3 vanilla extract
- 2 milk
Instructions:
1. Sift the flour, baking powder, and salt in a bowl together.
2. In a different large bowl, whisk the sugar, oil, and egg whites together.
3. Whisk in the vanilla.
4. Add the flour mix into the bowl and whisk thoroughly.
5. The mix will be pretty crumbly and not sticking together right-- add enough milk/soymilk/etc. to make a nice creamy smooth batter. I just add little by little until it blends. If you add too much and the batter's runny, just add some flour to even it out.
6. Pour into a lined Texas Muffin (or regular cupcake) tin, filling each one about halfway.
7. Bake at 350F for 20-25 minutes or until lightly browned on top.
8. Let cool for about 45 minutes, or until no longer warm to the touch, then you can add your favorite frosting.
9. VARIATIONS:
10. For pumpkin cupcakes, use 1/4 cup oil, lower the vanilla to 1 tsp, and add 3/4 cup pumpkin and 3/4 tsp pumpkin pie spice. May have to bake a little longer due to all the extra moisture from the pumpkin.
11. For rich chocolate cupcakes, add 1/4 cup cocoa powder and lower the vanilla to 1 teaspoons. You can also use 1 cup chocolate Nesquik powder in place of the sugar with the vanilla down to 1 teaspoon because it has less sugar that way but the cocoa powder method tastes far richer.
12. For matcha green tea cupcakes, lower the vanilla to 1 tsp and add 15g matcha powder (the kind I buy comes in 5g packets, if you use the loose kind I think it'd be 1 teaspoon or maybe 1 1/2 teaspoons of powder.).
13. For rose cupcakes, use 2 tsp rosewater instead of vanilla and add 4 drops of red food coloring. You can also use orange blossom water the same way for orange cupcakes!
14. For lavender cupcakes, grind the sugar with 1/4 tsp dried lavender buds in a food processor then follow the recipe as written. A little purple food dye makes for nice presentation.
15. For strawberry cupcakes, reduce the vanilla to 1 tsp and replace the sugar with 1 cup of strawberry Nesquik powder.
Title: Sugar Free Cooke
Ingredients:
- 2 white flour
- 1 whole wheat flour
- 3 stevia powder
- 1 erythritol
- 3/4 vanilla extract
- 1 butter
- 1 baking soda
- 2 salt
- eggs
Instructions:
1. Preheat oven to 375.
2. Combine flour, salt, and baking soda in a small bowl.
3. Combine butter, stevia, erythritol, vanilla, and beat until smooth.
4. Add eggs one at a time, while continuing to stir.
5. Combine dry and wet ingredients and stir.
6. You may add 1 cup and/or 1/2 cup of coconut, but know, doing this will increase sugar count.
7. On a buttered pan, place as many possible 2 cubic inches of batter ( 2 inches between each other).
8. Bake 9-11 minutes.
Title: Incredibly Easy Super Snack
Ingredients:
- 1 pudding
- 1/4
Instructions:
1. Empty the pudding in a small (and cute) bowl.
2. Spread the pudding around.
3. Squirt whipped cream on top.
Title: Rhubarb Dump Cake II
Ingredients:
- 4 fresh rhubarb
- 1 gelatin
- 1/3 sugar
- 1 water
- 1 butter
- 1/3 margarine
- ice cream
Instructions:
1. Place rhubarb in a greased 13 x 9" baking dish.
2. Sprinkle with the gelatin, sugar and cake mix.
3. Pour water evenly over the dry ingredients; drizzle with butter.
4. Bake at 350 degrees Fahrenheit for 1 hour or until the rhubarb is tender. Serve with ice cream if desired.
Title: Cream Cheese Frosting / Icing for Cookies
Ingredients:
- 3 butter
- 2 cream cheese
- 2 powdered sugar
- 3
Instructions:
1. Soften cream cheese for a few seconds in microwave if necessary. Heat cream, butter, and cream cheese in a small pot, just until the butter and cream cheese melt into the cream. (Stir frequently to avoid burning.).
2. Remove the pot from the stove, and stir in the 3 cups of powdered sugar. You will have a goopy mess. Beat it with your electric mixer, until it changes color slightly (3-4 minutes.)
3. Spoon, paint, or spread it on your cooled cookies. It will still be pretty thin and goopy, but it should spread in a nice, even coat. (I used the back of my spoon to spread it.)
4. Let the icing 'set' for 1 1/2 - 2 hours, until it hardens. It won't harden completely, but it will form a nice soft frosting layer that squishes only slightly when pressed, similar to a slice of cheese.
5. I modified a regular icing recipe to make this, and was very disappointed with the results at first, but after I left the cookies on the counter for two hours, I was glad I saved them. The icing is perfect for transporting, and has a very good flavor, just right for carrot cake cookies.
Title: Lime Jello Fluff Pie
Ingredients:
- 1 lime Jell-O gelatin
- 1/4 sugar
- 1 boiling water
- 1/4 frozen limeade concentrate
- 2/3 cold water
- 1 cream cheese
- 1 1/2 butter
- 6 brown sugar
- 4
- 1/4
Instructions:
1. Stir gelatin and sugar into boiling water until dissolved. Add Limeade and cold water stirring to dissolve.
2. In large bowl, beat cream cheese until smooth. Beat in about 1/4 cup gelatin mixture one tablespoon at a time until creamy. Slowly add rest of gelatin mixture beating constantly to keep smooth.
3. Chill until very thick (60 - 75 minutes); stir occasionally.
4. Prepare crust while filling is chilling. Melt butter in sauce pan. Butter a 9-inch pie plate. Combine cereal crumbs and brown sugar. Stir into butter.
5. Press mixture evenly into bottom and sides of pie pan. Bake 10 minutes at 350°F and cool.
6. Prepare whipped topping according to package directions omitting vanilla. Stir into thickened gelatin until smooth. Chill until mixture mounds (about 30-40 minutes).
7. Pour into cooled crust. Chill at least 3 hours.
8. Prep time and cook time does not include "chill" time.
Title: Vegan Pineapple Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 vegan sugar
- 1 baking soda
- 1/2 salt
- 1/3 canola oil
- 1 white vinegar
- 1 pineapple slices
- 7 cherries
- 1/4 brown sugar
Instructions:
1. Preheat oven to 350°F.
2. Arrange pineapple slices on the bottom of a 12-inch spring form pan. Place a cherry in the middle of each pineapple ring. Sprinkle with the brown sugar.
3. Mix flour, sugar, baking soda, and salt in a large bowl.
4. Pour juice off pineapple can into a measuring cup, add water to make 1 cup. Add to the pineapple juice mix, oil and vinegar.
5. Mix wet ingredients into the dry ingredients (don't overmix). Dump the mix into the spring form.
6. Bake for 38-40 minutes, or until a toothpick inserted in the middle comes out clean.
7. Let cool for 20 minutes, loosen sides of ring using a knife or a spatula. Remove ring. Flip cake onto a serving plate and remove bottom.
Title: Cookie Icing
Ingredients:
- powdered sugar
- evaporated milk
Instructions:
1. I can not give exact amounts because it can vary depending upon climate and color depth.
2. Place powdered sugar in bowl. Add a few drops of food color and a few drops of evaporated milk, stir until blended smooth. If it gets too thin add more powdered sugar. It should be thick.
Title: Apples Foster Aka Apple Pie Minus the Crust
Ingredients:
- 1/4 butter
- 1/2 demerara sugar
- 1 star anise
- 4 apples
- 1/4 calvados
- 4 vanilla ice cream
- creme fraiche
Instructions:
1. In a large skillet over medium-high heat, melt butter and cook until it foams. Once foaming subsides, stir in sugar and spice and cook 1 minute to allow flavors to meld.
2. Lay apples into pan in a single layer and cook until fruit begins to caramelize, about 5 minutes.
3. Pour Calvados into pan. Use a long match or candle lighter to ignite alcohol. Boil until flames subside, 1 minute. Remove from heat and serve with premium ice cream or crème fraîche. I recommend Recipe #144139.
4. *Demerara sugar is a type of unrefined sugar with a large grain and a pale to golden yellow color.
Title: Snickerdoodles
Ingredients:
- 1/2 butter
- 3/4 margarine
- 1 sugar
- 1 1/2 egg
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 ground nutmeg
- 2 salt
- 2 sugar
- ground cinnamon
Instructions:
1. Cream butter and sugar. Add egg and beat until fluffy. Stir together the flour, baking powder, baking soda, nutmeg and salt. Blend into creamed mixture to make a stiff cookie dough.
2. Shape into balls the size of walnuts. Mix the 2 tablespoons sugar with 2 tablespoons cinnamon in a small bowl. Roll cookie balls in the cinnamon sugar. Place on greased baking sheets. Flatten with fork.
3. Bake at 400 for 10-12 minutes or until very lightly browned.
4. Tips: For easy shaping of cookie dough, you can use a tiny ice cream scoop, #70 or smaller.
Title: Hallie Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking soda
- 1 cream of tartar
- 1 butter
- 1 1/2 confectioners' sugar
- 1 egg
- 1 vanilla extract
- 1
Instructions:
1. In a medium bowl, whisk the flour with the baking soda and cream of tartar.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until well combined. Beat in the egg, then the vanilla extract, if using. Beat in the flour mixture until completely combined.
3. Scrape the dough onto a large piece of plastic wrap, flatten into a rough square, wrap and chill until firm.
4. Preheat the oven to 325 degrees and line baking pans with parchment paper.
5. On a lightly floured board or between pieces of wax paper, roll the dough until it is just slightly thicker than 1/8 inch; if rolling on a floured board, be sure to lift the dough frequently so that it doesn't stick to the board. Using cookie cutters cut and transfer cookies to the prepared pans. Sprinkle cookies with cinnamon sugar, if using.
6. Bake 14-18 minutes, until cookies are deep golden brown. Cool briefly on the pans before transferring to a wire rack to cook completely.
7. Tip: To keep the flour from spilling out of the mixing bowl when you beat, drape a clean dish towel or piece of plastic wrap over your mixer, making sure it goes over the bowl and the back of the machine and does not get caught in the paddle.
8. Variation: For a special treat, dip a sliver of each baked cookie into tempered semisweet chocolate and let set before serving.
Title: Sugar and Spice Raisin Cookies
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/2 molasses
- 1 egg
- 3 all-purpose flour
- 1 baking soda
- 1 1/2 cinnamon
- 1 ginger
- 1/2 ground cloves
- 1/2 ground nutmeg
- 1 raisins
Instructions:
1. In a large bowl, cream butter,sugar, and molasses with electric mixer; beat in egg.
2. Sift dry ingredients together.
3. With mixer on low speed, gradually mix into creamed mixture.
4. Stir in raisins.
5. Chill dough.
6. Roll out to 1/8-inch thickness on a floured surface;cut into desired shapes with sharp-edged cookie cutters.
7. Bake on a greased baking sheet in a preheated 350 degree oven 10-12 minutes(baking time varies with size of cookie).
Title: Fudgesicle Pie
Ingredients:
- 20 butter
- 1/4 instant chocolate pudding mix
- 1 milk
- 1 vanilla ice cream
- 1
Instructions:
1. Preheat oven to 375*.
2. Mix crust ingredients together and press mixture into a 9" pie pan.
3. Bake in oven for 10 minutes.
4. Cool completely.
5. In a small bowl, combine pudding mix and milk.
6. Fold pudding into ice cream.
7. Pour mixture into the cooled crust.
8. Freeze several hours until firm (about 6 hours).
9. Cooking time includes freezing time.
Title: Five Minute Cheesecake Cups With Raspberries
Ingredients:
- 1 cottage cheese
- 1 honey
- 1/2 vanilla
- 2/3 raspberries
- 2 pistachios
Instructions:
1. In food processor, combine cottage cheese, honey, and vanilla. Puree until smooth.
2. Divide mixture into two ramekins. Top with raspberries and pistachios.
Title: Cream Cheese Pastry Nut Rolls (Rugelach)
Ingredients:
- 1 butter
- 8 cream cheese
- 1/4 sugar
- 1/4 salt
- 1 flour
- 2 walnuts
- 1 pecans
- 1 sugar
- 1/4 cinnamon
- 1 salt
- 1/8
- 1
Instructions:
1. Cream first four ingredients together until smooth. (You may add in the yolk from the egg white if you like. I didn't, but it wouldn't hurt.).
2. Mix in the flour to make a soft dough.
3. Divide the dough iinto four equal balls. Flatten and wrap in plastic or waxed paper. Chill for at least 30 minutes.
4. Melt the preserves, either on the stove in a saucepan or in the microwave, using either a glass or ceramic dish. Allow to cool slightly.
5. In a small bowl, combine nuts with sugar, cinnamon and pinch of salt. Set aside.
6. Preheat oven to 375 degrees F.
7. Working with one disk of dough at a time, roll out on a floured surface into a thin circle about 10 inches in diameter.
8. Put 1/4 cup of melted preserves on top of the dough and spread evenly, leaving 1/2 inch around the edge uncovered. (Pick off any really large pieces of fruit. It will be easier to roll.).
9. Place a "shot" glass upside down in the center of the circle and sprinkle 1/4 of the nut mixture over the rest of the preserve-covered dough. (This also makes it easier to roll. Remove the glass before cutting.).
10. With a rotary cutter, or very sharp knife, cut the circle into 12 equal wedges. Roll up each wedge, startng with the outside edge and ending with the point. Turn the ends in to form a crescent, if desired.
11. Place on parchment-lined baking sheet. Beat egg white with 1 teaspoon of water and brush on tops. Dust with sugar, if desired.
12. Bake until golden, 16-18 minutes (depending on your oven).
13. Cool completely on a wire rack and store in an airtight container.
14. Repeat with the other three circles of dough.
15. As a variation, omit the apricot preserves and brush the dough with egg wash before sprinkling with nut mixture. Or leave out the nuts and use the preserves alone, with a bit of cinnamon sprinkled on the tops. Either way would be good.
Title: Brownies
Ingredients:
- 85 unsalted butter
- 80 applesauce
- 225 dark chocolate
- 200 granulated sugar
- 50 brown sugar
- 150 eggs
- 4 vanilla
- 2 all-purpose flour
- 50 sea salt
- 1 instant coffee powder
- 1
Instructions:
1. Position a baking rack in the lower third of the oven and preheat to 325°F Cut a piece of parchment with handles for an 8" x 8" x 2" anodized pan.
2. Butter the top side of the parchment and dust with cocoa powder.
3. Melt the chocolate and butter together. After the chocolate mixture has cooled to touch, use a large rubber spatula or wooden spoon and beat sugar and vanilla into the chocolate mixture. Beat in the applesauce. Next, beat in the eggs, one at a time.
4. Add the flour, salt, and coffee and mix vigorously by hand for 5 minutes.
5. At this point, the batter will be glossy and pull away from the sides of the bowl.
6. Pour the mixture into the prepared pan and tap the pan on a counter top to even out the batter. Bake for 22 minutes, take out the pan, and tap the pan on the counter twice to further even out and condense the batter. Rotate and reinsert the pan to bake for another 22 minutes (or until a skewer inserted in the center comes out moist but free of uncooked batter).
7. Remove the pan from the oven and place on a cooling rack for 10 minutes. Remove the brownies from the pan using the parchment handles and place the brownies on the rack. Cool completely before cutting.
Title: Intense Dark Cocoa Orange Cookies
Ingredients:
- 2 self rising flour
- 3/4 sugar
- 1/4 cinnamon
- 1 extra virgin olive oil
- 1/2 orange
- 1/4
Instructions:
1. Bake at 350 degrees, 12 - 14 minutes, about 32 cookies, yes, this is also a vegan cookie recipe.
2. To begin this healthy cookie recipe blend dry ingredients with a spoon.
3. Take the zest of one orange and add to the dry ingredients. Mix wet ingredients. Next dice the rest of the orange (pulp and all) into tiny pieces, mix orange pieces with the wet ingredients.
4. Combine dry and wet ingredients . . . stir with a spoon. An electric blender will diminish the cake/truffle like texture.
5. Roll a full teaspoon of cookie dough in the palm of hand, place on aluminum foil or parchment paper about one inch apart, flatten slightly, sprinkle top with hint of sugar. Turbinado . . . sugar in the raw is nice.
6. Bake 350° 12-14 minutes. Cool.
7. The cookie retains its shape and becomes puffy. The final cookie is dense and cake like. This is a low sugar, intense flavor adult type cookie, nice for a mid morning or mid afternoon pick me up.
Title: No Sugar, Pie Crust
Ingredients:
- 1 quick oats
- 1/4 Splenda granular
- 1/2 salt
- 1/4 canola oil
- 1/2
- 1
Instructions:
1. Preheat oven to 400º.
2. Spray 9” pie dish with cooking spray.
3. In a bowl mix the oats, flour, Splenda, & salt.
4. Mix canola separately with 4 tbsp warm water, beat until frothy.
5. Add Sprite to dry ingredients.
6. Add frothed canola/water to mixture. Mix all.
7. Press crust into plate bottom, moistening fingertips if needed.
8. Bake at 400º for about 12 minutes. Crust is 62 calories per serving.
Title: Chocolate Pudding, Low Fat
Ingredients:
- 1/4 sugar
- 1/4 cocoa powder
- 2 cornstarch
- 2 nonfat milk
- 2 bittersweet chocolate
- 1 vanilla
Instructions:
1. In a saucepan, stir together sugar, cocoa, and cornstarch; while stirring, gradually add milk and cook until thickened and bubbly, about 5 minutes.
2. Reduce heat to medium low and add bitterseet chocolate; cook, stirring, another 3 minutes; remove from heat and cool 5 minutes; add vanilla; pour into dessert dishes and serve or lay plastic on pudding surface and refrigerate.
Title: Cookie Dough for the Freezing
Ingredients:
- 1/4 flour
- 2 butter
- 1 sugar
- 1 vanilla flavoring
Instructions:
1. Put your dry ingredients in together and the flavoring.
2. Cut in the butter.
3. Make sure your elbow grease factor is in fine tune condition and then go to town.
4. Continue to work it and knead it until it is like a cookie dough.
5. Now you can either place small balls into your favorite partially thawed ice cream or you can eat it now.
6. I usually put the dough in small amounts in french vanilla ice cream and then re-chill it.
7. Of course since this is a real simple fix for cookie dough you could add chocolate chips or whatever and make cookies.
8. By these measures there won't be much but you can alter it.
Title: Everyday Cake
Ingredients:
- 2/3 sweet unsalted butter
- 1 1/2 granulated sugar
- 2 eggs
- 1 vanilla
- 1/8 nutmeg
- 2 1/2 all-purpose flour
- 2 baking powder
- 2/3 milk
- powdered sugar
Instructions:
1. Cream together butter and sugar.
2. Add eggs, beating in 1 at a time.
3. Stir in vanilla and grate in a little fresh nutmeg.
4. Combine dry ingredients (except powdered sugar) together in a separate bowl.
5. Using a wooden spoon, stir in part of the flour mixture into the butter mixture, then add some of the milk, then stir in more of the flour mixture, repeating until everything has been added, beating after each addition by hand.
6. Pour into a greased cake pan (square 9inch) and bake in a preheated 350°F oven for about 20 minutes, or until cake tests done.
7. Let cool, cut into squares, and dust with powdered sugar before serving.