lumicero/recipes-ing2inst huggingface dataset:
Title: Travados
Ingredients:
- 5 butter
- 1 1/4 margarine
- 1/2 water
- 1 egg
- 1/2 baking soda
- 1/2 sugar
- 1/8 salt
- 1 vanilla extract
- 1 1/2 ground walnuts
- 1 1/2 raisins
- 1/4 sugar
- 1 honey
- 1/2 cinnamon
- 2 -4 clove
- 1 salt
- 1/2 vinegar
- 1 red wine
- 1 water
- 1 sugar
- 1 1/2 honey
- 1 lemon juice
- 2 rose water
- 1 -2 rose extract
- 1
Instructions:
1. In a food processor, grind 1 cup each of the walnuts and almonds until fine, but not powdery. Add the remaining filling ingredients, grind coarsely.
2. Make the dough. Mix the butter/margarine with the sugar until creamy.
3. In another bowl, combine the flour, salt, and baking soda. Add the vanilla extract and blend with the butter/sugar. Mix well.
4. Divide the dough into 4 pieces. On a floured surface, roll each piece approximately 1/8-1/4" thick. Using a cup or cookie cutter, cut into rounds approximately 3" in diameter. Gather the dough scraps and re-roll to make more rounds.
5. In the center of each round, place a spoonful of the filling.
6. Wet the edges of the dough with water, and fold in half, making a semicircle. Press the edges to seal. If the dough rips or cracks, gently press back together (it will stick back together while baking).
7. Carefully transfer to a greased baking sheet. They don't expand much while cooking, and can be spaced about 3/4" apart. Preheat the oven to 350°F.
8. Bake the travados for about 20 minutes, or until golden brown. Once cooked, set aside and allow them to cool *completely*, as they are brittle when hot.
9. While the cookies are cooling, prepare the syrup. In a small pot, heat the water, sugar and honey until boiling. Lower the heat and cook for another 10-15 minutes. It should be a thin, watery consistency, so don't overcook it. Add the lemon juice and/or rose water, stir.
10. Using a slotted spoon or tongs, carefully lower each travado into the syrup and allow to sit for about 15-30 seconds. Place on a rack over paper towels to dry.
11. Toasted sesame seeds can be sprinkled on top while still sticky, if desired. Allow to cool. Travados can be refrigerated.
12. Enjoy!
Title: Malva Pudding With Amarula Cream
Ingredients:
- 250 sugar
- 15 butter
- 1 egg
- 60 self-raising flour
- 250 salt
- 1 bicarbonate of soda
- 1 milk
- 250 vinegar
- 2 vanilla extract
- 2 evaporated milk
- 250 unsalted butter
- 100 demerara sugar
- 125 hot water
- 60 Amarula cream liqueur
- 100
- 150
Instructions:
1. Preheat the oven to 180C/gas 4.
2. Butter a baking dish thoroughly.
3. To make the pudding; beat together the sugar and butter until smooth, light and fluffy, then add the egg and the jam beating until pale.
4. Sift together the flour, salt and bicarbonate of soda
5. Mix together the milk, vinegar and vanilla extract.
6. Fold the dry ingredients into the egg mixture. Then add the milk mixture a little at a time and stir together.
7. Pour into the buttered baking dish and cover lightly with buttered foil.
8. Bake for approx 35-45 minutes until firm.
9. To make the sauce; combine the evaporated milk, butter, demerara sugar and hot water in a pan. Heat, stirring continuously until the butter melts and the sugar has dissolved.
10. To make the Amarula cream; lightly whisk the whipping cream and then add the Amarula cream liqueur.
11. To serve; pour the sauce over the hot pudding and serve with the Amarula cream.
Title: Snowballs
Ingredients:
- 1 butter
- 1 1/2 confectioners' sugar
- 1 egg
- 1 vanilla extract
- 2 1/2 flour
- 1 baking soda
- 1 cream of tartar
- 1/4 salt
- 1 1/2 walnuts
Instructions:
1. Cream butter.
2. Add sugar gradually, cream until fluffy.
3. Add unbeaten egg and vanilla.
4. Beat well.
5. Sift together dry ingredients.
6. Blend into creamed mixture.
7. Divide dough and chill.
8. Roll dough into small balls.
9. Place on an un-greased cookie sheet.
10. Preheat oven to 400.
11. Bake 8-10 minutes.
12. Immediately roll in confectionery sugar when removed.
13. Cool and roll again.
Title: Black Forest Cherry Cake
Ingredients:
- 1 milk
- 1/2 eggs
- 1 coconut
- 4 cherry pie filling
- 2 Cool Whip
- 1
Instructions:
1. Using an electric mixer blend cake mix, vegetable oil, milk and eggs.
2. Pour one-half of cake mixture into a greased and floured 9 x 13 inch baking pan.
3. Sprinkle with coconut.
4. Spoon cherry pie filling over coconut.
5. Pour remaining one-half of cake mixture and smooth out evenly.
6. Bake in a 350 degree oven for 40 or 45 minutes.
7. Let cool completely.
8. Spread cool whip over entire cake.
9. If desired, garnish with additional cherry pie filling.
10. Keep refrigerated.
11. Serve in squares and enjoy!
Title: Red Velvet Cupcakes With Cream Cheese Frosting
Ingredients:
- 4 unsalted butter
- 2 real vanilla extract
- 5 cream cheese
- 4 powdered sugar
- 4 unsalted butter
- 6 sugar
- 8 eggs
- 1/2 cake flour
- 10 cocoa powder
- 10 baking soda
- 4 salt
- 1 buttermilk
- 4 white vinegar
- 1/2 apple cider vinegar
- 4
Instructions:
1. NOTE: Before starting to make these cupcakes, it helps if all the ingredients are at room temperature. Also, if you don't have a stand mixer, just use a hand mixer. I don't recommend mixing this by hand.
2. Cream cheese frosting:
3. In a large mixing bowl, mix together butter, cream cheese and vanilla.
4. Slowly add powdered sugar. Mix until smooth.
5. Refrigerate until it will hold its shape.
6. Red Velvet Cupcakes:.
7. Preheat oven to 350 degrees.
8. Line cupcake pan(s) with liners.
9. In a stand mixer, using the paddle attachment, mix the butter and sugar until well creamed together, about 5-10 minutes.
10. Add eggs, one at a time, until well incorporated. Add oil.
11. Sift together flour, cocoa powder, baking soda and salt.
12. Mix together vinegar and red food coloring.
13. Slowly add flour mixture, red food coloring mixture and buttermilk mixture, alternating between all three and ending on the buttermilk mixture. DO NOT OVER MIX!
14. Scoop dough into lined cupcake pans. Or fill until about 2/3s full.
15. Bake at 350 for 20 minutes or until a toothpick inserted in the middle of cupcake comes out clean.
16. As soon as cupcakes come out of the oven, put one cupcake in the freezer.
17. Allow cupcakes to cool (about 1 hour) and either using a star-tip filled pastry bag or an ice cream scooper, frost cupcakes with cream cheese frosting.
18. Take the frozen cupcake and grate or food process until you get fine crumbs. Sprinkle over cream cheese frosting as a garnish.
19. ***NOTE: If you can wait, these taste even better after being refrigerated overnight!
Title: Strawberry Sour Cream Cake
Ingredients:
- 3 Bisquick
- 1 sour cream
- 2/3 sugar
- 1/2 cold water
- 2 vanilla
- 2 eggs
- 1 1/2 sour cream
- 1/3 brown sugar
- 3 strawberries
Instructions:
1. Heat oven to 350 degrees Fahrenheit.
2. Grease and flour a 13 x 9 inch pan.
3. For the batter, beat the Bisquick, sour cream, sugar, water, vanilla and eggs in a large bowl of electric mixer at low speed for 30 seconds, scraping side and bottom of bowl frequently.
4. Beat on medium speed 4 minutes.
5. Pour batter into pan.
6. Bake 35 to 40 minutes or until cake tests done.
7. For the topping, combine the sour cream and brown sugar; fold in strawberries.
8. Spread topping over warm cake.
9. Store in refrigerator.
Title: Brownie-Peanut Butter Gems
Ingredients:
- 1/2 cream cheese
- 1/4 granulated sugar
- 2 unsalted butter
- 24 bittersweet chocolate
- 1/2 granulated sugar
- 4 light brown sugar
- 1/3 pure vanilla extract
- 1/4 eggs
- 1 all-purpose flour
- 2 salt
- 1/3 peanuts
- 1/4
- 1/2
Instructions:
1. Make filling: Beat together all ingredients in a large bowl on high speed until combined well; set aside.
2. Make brownie batter: Preheat oven to 350 degrees and arrange rack in center.
3. Line 1 (24-cup) mini muffin pan with baking cups.
4. Heat together butter and chocolate in a medium saucepan over moderately low heat; stirring, until melted.
5. Remove from heat; stir in sugars and extract until combined well.
6. Add eggs, 1 at a time, stirring vigorously after each addition, until combined well.
7. Add flour and salt; stir until just combined.
8. Divide batter among baking cups.
9. Spoon filling into a small pastry bag fitted with a 1/4-inch plain tip.
10. With tip slightly inserted into center of batter, pipe about 1 teaspoon filling into batter in each cup, allowing a small amount to show on tops.
11. Sprinkle with nuts.
12. Bake until brownies are puffed and set, 12-15 minutes.
13. Transfer pan to rack and let cool 5 minutes.
14. Remove brownies from pan and place on rack to cool completely.
Title: Chocolate Trail Drive Cake
Ingredients:
- 1 1/2 sugar
- 1/2 baking soda
- 2 flour
- 2 1/2 cinnamon
- 1 -2 vanilla
- 1 vinegar
- 2
- 1/2
- 2
Instructions:
1. In 13x9 metal pan mix sugar, baking soda, cinnamon and cocoa to break up cocoa lumps then add flour.
2. Then add vanilla, coffee, oil, and vinegar and mix with fork but do not beat.
3. Sprinkle sugar, about 1/2 cup or enough to create a layer just barely white on the top. Bake at 350 about 30 minutes. Do not cover while warm or sugar topping will melt. I have tried glass pans but it does not do as well.
Title: Apple Cinnamon Cobbler-Ish Dessert
Ingredients:
- 3 apples
- 2 eggs
- 6 yogurt
- 3 brown sugar
- 3 butter
- 2
- 6
Instructions:
1. Preheat oven to 350°F.
2. Lightly grease a 9x9 baking pan.
3. Peel and thinly slice apples. Arrange in the bottom pan.
4. Melt 3 Tbsp butter.
5. In a large bowl, whisk together eggs and yogurt. Whisk in melted butter.
6. Add cereal and brown sugar, and stir to combine.
7. Spread over the apples and sprinkle with cinnamon sugar. Cut remaining 3 tbsp butter into small pieces and sprinkle on top.
8. Bake for 35-40 minutes, or until golden and bubbly.
Title: Crunch Cinnamon Bars
Ingredients:
- 1 butter
- 1 sugar
- 2 flour
- 1 cinnamon
- 2 sugar
- 2 cinnamon
- 1/2 pecans
- 1 1/2
- 1/2
Instructions:
1. Blend first four ingredients; add egg yolk.
2. Press mixture into 15x10 pan.
3. For topping, mix sugar and cinnamon; add slightly beaten egg whites and spread over top.
4. Sprinkle with chopped nuts.
5. Bake at 350 degrees for 25 to 30 minutes.
Title: Blancmange
Ingredients:
- 3 cornstarch
- 4 granulated sugar
- 1/8 Splenda sugar substitute
- 2 salt
- 1 milk
- 2 vanilla
Instructions:
1. Mix the cornstarch, sugar, and salt with 1/4 cup of cold milk.
2. In a small pot, heat the remaining milk over low heat (Do not boil!).
3. While whisking, slowly add the cold milk mixture to the heated milk, stirring constantly, in a heavy bottomed pan or a double boiler.
4. Continue to cook over low heat, whisking constantly, for 15 minutes until the raw taste of the cornstarch disappears and it thickens. (Do not boil!). It will thicken all at once at the end of the cooking time.
5. Let cool, then add the vanilla.
6. Cover and chill.
7. For Chocolate Blancmange, when you heat the milk, add 2 oz. unsweetened chocolate and stir until smooth.
8. Can pour into decorative 1/4-1/2 cup dishes.
Title: Warm Chocolate Cake
Ingredients:
- 1 unsalted butter
- 8 bittersweet chocolate
- 1/2 instant espresso powder
- 4 eggs
- 4 granulated sugar
- 2/3 all-purpose flour
- 4 flour
- unsalted butter
Instructions:
1. Preheat oven to 450°F.
2. Butter and lightly flour 6 (6oz) ramekins. Tap out excess flour.
3. In a small saucepan, bring 2 inches of water to a boil.
4. In a large glass bowl, add butter, chocolate and espresso powder.
5. Lower heat and place bowl over the simmering water. Slowly whisk mixture until the chocolate is almost completely melted.
6. Remove bowl from heat and continue to whisk mixture until all chocolate has melted. Allow to cool slightly.
7. In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color.
8. Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.
9. Divide the batter between the molds.
10. Place molds on a baking sheet and place in oven for 7 minutes. The top and sides should be cooked and dry and the inside will be runny.
11. Using oven mitts, carefully invert each mold onto a plate and let sit for 10 seconds. Then lift one corner of the ramekin and the cake should slip out.
12. Garnish with sweetened whipped cream and serve warm.
Title: Blueberry Boy Bait Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 2 baking powder
- 1 salt
- 2/3 butter
- 1 milk
- 2 eggs
- 1 blueberries
- 1/4 sugar
- 1/2 cinnamon
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour a 9x13-inch pan.
3. In a large bowl, combine flour, 1 1/2 cups sugar, baking powder, salt,butter, milk, and eggs.
4. Blend at low speed till dry ingredients are moistened then on medium speed for 3 minutes.
5. Pour into prepared pan.
6. Arrange blueberries evenly on top of batter.
7. Sprinkle with 1/4 cup sugar and cinnamon.
8. Bake for 40 to 50 minutes or till cake springs back when touched in the center.
9. Cut into squares and serve warm with whipped cream or ice-cream.
Title: Taisan De Pampanga : Butter-Cheese Loaf
Ingredients:
- 8 cream of tartar
- 1/2 white sugar
- 1/4 cake flour
- 1 3/4 baking powder
- 1 salt
- 1 white sugar
- 8 water
- 1/2 lemon juice
- 1/4 vanilla extract
- 1/4 unsalted butter
- 1/4 cheddar cheese
- 1 white sugar
- 1/2
- 1/8
Instructions:
1. Preheat oven to 350 F degrees. Grease with baking spray and line with parchment paper the bottom of two loaf pans, each measuring about 9 inches x 3 inches, with a height of about 4 inches. Set aside the loaf pans.
2. In a medium sized bowl, sift together the dry ingredients : cake flour, baking powder and salt. (Use a wire whisk and mix the ingredients around a few times). Set aside the dry ingredients.
3. Using a stand mixer, beat the egg whites at the highest speed together with the cream of tartar. Beat till soft peaks form, there are no more bubbles and the whites are shiny. This takes about 3 to 5 minutes. Gradually add the ¼ cup granulated white sugar. Continue beating for about 3 minutes more. Put this aside.
4. In a separate large mixing bowl, place the dry ingredients. Make a well in the center. To that center, add the egg yolks, ½ cup granulated white sugar, oil, water, calamansi juice (or use lemon juice), vanilla extract. Mix well using a wire whisk or else an electric mixer for faster blending. Mix ingredients well for about 3 to 5 minutes.
5. Fold the egg yolks mixture gradually into the egg whites. Do this in three batches. Fold gently using a wide spatula, blending ingredients together, but make sure the whites do not fall flat in consistency. Make sure the egg whites are well incorporated into the yolks mixture.
6. Pour the cake batter into the pre-greased, parchment-lined loaf pans. Bake at 350 F degrees for 35 minutes. Test the middle of the loaf cake with a sharp knife – if it comes out clean, cake is done.
7. When Taisan loaves are done, take out from the oven. Cool on counter for about 5 to 10 minutes. While cooling, brush on the melted butter and add the grated cheese and granulated sugar on top. Add the butter, cheese and sugar while Taisan is still hot, fresh out of the oven so that the sugar and cheese melts onto the top of the loaf. Then remove from pans, transfer loaves to a baking rack to cool.
Title: Chocolate Coconut Pots De Creme
Ingredients:
- 1 coconut milk
- 5 dark chocolate
- 2 vanilla essence
- 1/2 cinnamon
- 1 nutmeg
- 1
Instructions:
1. Break the chocolate up into pieces, put it into a food processor along with the agave nectar, vanilla, nutmeg and cinnamon – don’t process it yet! Just wait….
2. Bring the coconut milk up to a simmer on the stove, and then pour it over the ingredients in the food processor.
3. Blend everything together until smooth and creamy, pour into ramekins or coffee cups if that is all you have, and chill for about 5 hours until firm and creamy.
4. * I am the world’s foremost hater of all things coconut, but coconut milk is really growing on me. It is light and fragrant and not at all coconuty. Believe me, in this dessert you can’t even taste it!
Title: German Drop Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 granulated sugar
- 1 butter
- 1/8 salt
- 1 pecans
- 1/2 powdered sugar
- 1/2 cinnamon
Instructions:
1. Preheat oven to 350°F
2. Combine first 5 ingredients with a spoon. Shape into 1-inch balls and place on a baking sheet lined with parchment paper. Bake 20 minutes. Combine powdered sugar and cinnamon. Sift powdered sugar mixture over warm cookies or roll cookies in sugar mixture.
Title: Easy-Bake Oven Brownies
Ingredients:
- 2 1/2 sugar
- 1 vanilla extract
- 1/8 flour
- 4
- 7
Instructions:
1. Sir together sugar, oil, vanilla, chocolate and flour until the batter is smooth and chocolate colored.
2. Pour batter into greased and floured pan.
3. Bake 15 minutes.
4. When cool, cut them into wedges. Makes 6 wedges.
Title: Banana Split Salad
Ingredients:
- 1 sweetened condensed milk
- 1 cherry pie filling
- 1 bananas
- 3 crushed pineapple
- 1 pecans
- 1/2 sweetened flaked coconut
- 1/2 strawberry
- 1
Instructions:
1. In a large bowl, combine milk and whipped topping until well blended.
2. Fold in next 6 ingredients, and chill until ready to serve.
3. Garish with pecans, coconut, and strawberry, if desired.
Title: Apple Date Bundt Cake
Ingredients:
- 2 3/4 all-purpose flour
- 1/2 salt
- 1 baking soda
- 1 cinnamon
- 3/4 dates
- 3/4 walnuts
- 1 1/3 granulated sugar
- 4 eggs
- 1/3 applesauce
- 1/3 vanilla extract
- 1 apples
- 2 fresh lemon juice
- 1
Instructions:
1. Preheat the oven to 325 degrees F, with a rack in the middle of the oven.
2. Grease a 12-cup Bundt pan.
3. In a bowl, sift together the flour, salt, baking soda, and cinnamon.
4. Stir in the dates, nuts, and sugar.
5. In a large mixer bowl, beat the eggs, oil, applesauce, and vanilla until well blended.
6. Peel, core and chop the apples into 1/8" dice, sprinkling with lemon juice as you cut them to prevent discolouration.
7. Stir the flour mixture into the eggs.
8. The batter will be extremely thick.
9. Stir in the apples.
10. Spoon the batter into the prepared pan and bake for 65 to 75 minutes or until a toothpick inserted into the centre of the cake comes out with no moist crumbs on it.
11. Cool on a rack for 20 minutes and then invert.
Title: Mimi's Sand Tarts
Ingredients:
- 1 butter
- 2 eggs
- 2 sugar
- 4 flour
Instructions:
1. Cream the butter and sugar together. Add the eggs one at a time. Add the flour.
2. Pack the dough into butter cartons (it usually takes 2). Refrigerate for several hours.
3. Remove from the box and slice thinly, brush with egg white and place a slice of almond in the center. Place on a greased cookie sheet.
4. Bake at 350 degrees farenheit for 10 minutes.
5. A couple of notes:.
6. It's easiest to peel the box off the cookie dough.
7. The cookies will be very light in color when they're done baking, like the color of light sand.
Title: Rhubarb & Rosewater Eton Mess
Ingredients:
- 4 salt
- 1 boiling water
- 3 rhubarb
- 4 rose water
- 1 vanilla pod
- 1
Instructions:
1. First make the meringues. Preheat the oven to 140C/120C FAN OVEN/GAS 1/284°F.
2. In a clean bowl or mixer whisk the egg whites until they reach firm peaks.
3. Gradually mix in the sugar and salt and whisk well until the mixture is thick white and glossy. This should take about 7-8 minutes.
4. Line a large baking tray with non stick baking parchment – use a little dab of the meringue mixture to stick it down.
5. Spoon the mixture into blobs on your baking tray leaving a generous gap between them. Bake for 1 hour.
6. Whilst the meringues are baking, make the rhubarb compote. In a pan, boil the water with the sugar and add the rhubarb when it starts bubbling. Stir and let it cook for about 5 minutes on a medium heat. When the rhubarb is tender, remove from the heat. Add the rose water and leave to the side.
7. Whip the cream until it forms soft peaks.
8. Split the vanilla pod down the middle and scrape out the seeds. Stir them into the whipped cream.
9. Place the cooled meringues on the serving plate, breaking a few of them up and leaving a few whole. Spoon the cream over the top, then drizzle the compote on top of the cream.
10. Lightly toast some almond slivers in a frying pan (nothing added) and sprinkle them over the top, delicately decorate with a few crystallised rose petals before sharing with your beloved.
Title: Cinnamon Crescents
Ingredients:
- 1 1/4 active dry yeast
- 2 sugar
- 1/2 warm water
- 3 all-purpose flour
- 1/2 salt
- 3 vanilla extract
- 1/2 butter
- 1 margarine
- 1 walnuts
- 2 sugar
- 1 3/4 salt
- 3/4 cinnamon
- 1/8 sugar
- 3
- 3/4
Instructions:
1. Dough:.
2. Dissolve the yeast and sugar in water in a bowl.
3. Combine the flour and salt in a mixer bowl.
4. With a heavy duty mixer at low speed or by hand, beat in the yeast mixture, egg yolks, cream and vanilla.
5. Beat in the butter 2 tablespoons at a time.
6. Wrap the dough and refrigerate it for 4 hours or overnight.
7. Filling:.
8. Meanwhile beat the egg whites to soft peaks.
9. Fold in the egg whites, sugar and salt, then the walnuts. Should make about 1 2/3 cups
10. Preheat the oven to 350 degrees.
11. Line 2 cookie sheet with foil, grease foil.
12. Combine the sugar and cinnamon in a small bowl.
13. Sprinkle 1 heaping tablespoon of this mixture on a work surface, using it as you would flour to keep dough from sticking to work surface.
14. Divide the dough into 10 pieces. Shape them into balls.
15. Roll one ball into an 8 inch circle (refrigerate others until ready to use) turning to coat well with the cinnamon sugar you put down earlier.
16. Cut into wedges.
17. Place 1 level teaspoon of walnut filling on the outer edge of each wedge. Roll the wedges up from the outer edge.
18. Transfer to the cookie sheet, curving each one into a crescent shape. Repeat with remaining dough, cinnamon sugar and filling.
19. Bake 12 to 25 minutes, until browned and puffed.
20. Cool on wire racks.
Title: Decadent Chocolate Brown Sugar Pound Cake
Ingredients:
- 2 1/4 cake flour
- 3/4 salt
- 1/2 baking soda
- 1/4 sour cream
- 1 butter
- 2 white sugar
- 1 1/2 dark brown sugar
- 1 1/2 vanilla
- 1 eggs
- 1
- 6
Instructions:
1. Do not preheat the oven.
2. Butter and then flour a 12-cup bundt pan and shake out any excess flour.
3. In a small bowl sift together cake flour cocoa powder and salt.
4. In another small bowl stir together the baking soda and sour cream.
5. In a large bowl with a heavy-duty electric mixer (I use my Kitchen Aid mixer) beat together 1 cup plus 2 tablespoons butter and both sugars (3 cups in all) until light and fluffy for a minimum of 10 minutes (no less than 10 minutes, this is important!).
6. Beat in extracts and eggs one at a time, beating well after each addition.
7. With mixer at low speed, add in flour mixture and sour cream mixture alternately in batches, beating just until combined.
8. Pour the batter into bundt pan and put it in the middle of a COLD oven.
9. Set oven to 350°F (if using a dark metal pan set oven to 325 degrees).
10. Bake for 1 hour and 25 minutes, or until cake tests done (I loosely tented with foil the last 25 minutes of baking).
11. Cool cake in pan on a rack for 15 minutes, then turn out on a rack to cool completely.
Title: Star Rice Crispy Bars
Ingredients:
- 7 marshmallows
- 5 milk
- 3
- 5
- 12
Instructions:
1. Put all of your marshmallows into pot with milk and put on stove. Let melt for 1 minute. Take you cereal and put into a bowl add you marshmallow into it and fill star molds.
2. Let them set covered over night. Take out of molds and frost. Yellow frosting for the star and black for the eyes. Maybe even put a stick in the bottom to make easier to enjoy.