lumicero/recipes-ing2inst huggingface dataset:
Title: House Slytherin Key Lime Bars
Ingredients:
- 1 1/2 flour
- 1/2 sugar
- 3/4 unsalted butter
- 1/4 salt
- 3 cream cheese
- 8 sweetened condensed milk
- 1 lime juice
- 1/4
- 1
- 1/2
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F. Line a 9x9 inch square baking pan with parchment paper so that there is some overhang on each side. Spray with nonstick spray.
2. Add flour, sugar, butter, salt, and black gel food coloring to a food processor. Pulse until combined.
3. Press the mixture into the prepared pan. Bake for 15 minutes, then let cool in pan for 15 minutes.
4. Add cream cheese to the bowl of a standing mixer fitted with a paddle attachment. Beat until fluffy. Add sweetened condensed milk and beat. Add lime juice, extract, and green gel food coloring. Beat until combined. Pour mixture over cooled crust.
5. Bake 30-35 minutes until set. Cool 30 minutes then cover with plastic wrap and refrigerate until chilled, 4 hours to overnight.
6. Add candy melts to a microwave-safe bowl and microwave in 30 second intervals, whisking in between, until melted. Transfer to a piping bag. Pipe out 9 snakes, about 2 inches tall, onto a parchment-lined baking sheet, using a toothpick to move chocolate around. Use a printed template if needed. Refrigerate until set, about 10 minutes.
7. Once snakes are dry, spray with metallic spray and let set.
8. Lift chilled bars from pan and cut into even squares, 3 across and 3 vertical, so you have 9 squares total.
9. Push mini M&M’s into the bars in offset rows to create a snake-like pattern.
10. Pipe some melted chocolate onto the back of the snakes and place in the center of the bars. Let dry before serving.
Title: Easy Chocolate Oatmeal Cake
Ingredients:
- 1/2 rolled oats
- 1/2 butter
- 1 boiling water
- 1 1/2 brown sugar
- 2 eggs
- 1 vanilla
- 1 flour
- 1 baking soda
- 1 baking powder
- 1/2 salt
- 4
Instructions:
1. Grease an 8 x 8 pan.
2. Mix oats, boiling water, and butter.
3. Let cool.
4. Beat sugar, eggs and vanilla.
5. Add cooled oat mixture to sugar/egg mixture.
6. Sift the dry ingredients together.
7. Add to the wet mixture and mix well.
8. Spread into the prepared pan.
9. Bake at 350 for 40 minutes.
Title: Fresh Strawberry Cake
Ingredients:
- 18 milk
- 1 lemon juice
- 1/4 cream cheese
- 8 strawberries
- 2
- 3
Instructions:
1. Make white cake in a 9x13 inch pan and set aside to cool.
2. Mix together the sweetened milk, lemon juice and soft cream cheese until well combined and creamy.
3. Cook Danish Dessert with directions on box for pie glaze. When cooled somewhat, add strawberries.
4. When everything is cooled, spread cream cheese on top of cake, then spread strawberry mix on top of that.
5. Put in refrigerator to set.
Title: Ww Angel Food Bars
Ingredients:
- 16 skim milk
- 1
- 2
Instructions:
1. Mix together. Pour in a 9 x 13 inch sprayed cake pan. Bake at 350 for 20-30 minutes.
2. Good with a little fat-free whipped topping.
Title: Bratapfel Mit Weisswein (Walnut-Stuffed Apples With White Wine)
Ingredients:
- 3/4 raisins
- 3/4 walnuts
- 3/4 brown sugar
- 1/4 dark rum
- 4 kosher salt
- 6 tart apples
- 1 dry white wine
- 6 unsalted butter
- 1/3 honey
- 1 1/2 ground cinnamon
Instructions:
1. Heat oven to 350°F.
2. Combine raisins, walnuts, sugar, rum, and salt in a bowl; set aside.
3. Core apples, and place right-side up in a 9" x 13" baking dish. Fill each apple with 1/4 cup walnut mixture, add wine and butter to baking dish, and drizzle each apple with honey; cover tightly with foil, and bake until apples are tender, about 1 hour and 15 minutes.
4. Uncover, sprinkle with cinnamon and let cool slightly; serve in bowls with pan sauce and a dollop of whipped cream on the side.
Title: Quick and Simple No Bake Lemon Mousse
Ingredients:
- 2 lemons
- 4 eggs
- 1/2 water
- 1 1/8 sugar
- 1 unflavored gelatin
Instructions:
1. Start with eggs at room temperature.
2. Separate eggs, breaking yolks into the bowl of a nonreactive (i.e. stainless steel or ceramic) double boiler.
3. Add sugar to the yolks and beat with an electric or immersion mixer until thick and pale.
4. Grate the rind from one or both lemons and juice them both. Strain the juice.
5. Add the rind and the 1/2 c, water to the sugar/yolk mix. More rind means more lemony flavor; I use it all but you may prefer less.
6. Place the bowl over simmering water and cook, stirring very often, until the foam has mostly disappeared and the mix is thickened to a thin syrup. This takes a while and the foam disappearing is your best clue that it's done. Remove from heat.
7. Mix the gelatin with 11/2 T. cold water and immediately add it to the mix, stirring until the gelatin completely dissolves. Set aside to cool.
8. Meanwhile, beat the egg whites to soft peaks in an electric mixer. Before you start make sure the bowl and whisk are perfectly clean as egg whites will not stiffen well if they touch even a trace of grease.
9. Fold whites carefully into the sugar/yolk/gelatin mix. It can be hard to get all of the yolk mix folded in, so I flip the ingredients into another bowl so I can see and incorporate any remaining liquid.
10. Place into the serving bowl or bowls of your choice. Refrigerate 5 hours or until serving time.
Title: Islander's Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 baking soda
- 1 salt
- 1 cinnamon
- 3 eggs
- 1 1/2 crushed pineapple
- 1 vanilla
- 2
- 1
Instructions:
1. Mix all dry ingredients in a large bowl.
2. Make a well in the center and add the remaining ingredients.
3. Stir, don't beat!
4. Bake in a greased and floured Bundt pan at 350° for 1 hour and 15 minutes.
5. Test for doneness.
Title: Chocolate Pudding Cake (Slow Cooker)
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 1 eggs
- 4
- 3/4
- 1 1/2
Instructions:
1. In mixing bowl, combine cake mix, pudding mix, sour cream, eggs, water & vegetable oil, beating on medium speed for 2 minutes.
2. Stir in chocolate chips, then pour into a 5-quart slow cooker coated on the inside with a nonstick cooking spray.
3. Cover & cook on low for 6 to 7 hours or until a toothpick inserted near the center comes out with moist crumbs.
Title: Yummy Fruit Pizza With Orange Glaze
Ingredients:
- 1 Philadelphia Cream Cheese
- 1 powdered sugar
- 3/4 fresh lemon juice
- 1/2 water
- 1/4 sugar
- 1/2 cornstarch
- 3/4
- 3 -4
Instructions:
1. Roll out cookie dough flat onto a prepared greased cookie sheet.
2. I used my 12 inch pizza stone.
3. Bake by instructions.
4. This is very good with a chewy texture.
5. Be sure not to over bake.
6. Mix in a mixer cream cheese and powdered sugar until fluffy.
7. Slice the assorted fruit while cookie is baking.
8. Allow cookie to cool then spread cream cheese over dough.
9. Arrange fruit over cream cheese.
10. Glaze:
11. Combine orange juice, lemon juice, sugar and corn starch in a sauce pan.
12. Cook on low until thickened.
13. Once sauce is thickened allow to cool completely before pouring over fruit pizza.
14. Serve right away if you have 8 hungry teenagers standing around.
15. Or refrigerate several hours before serving.
Title: Bread Pudding With Whiskey Sauce
Ingredients:
- 1 milk
- 4 sugar
- 2 butter
- 8 eggs
- 3 vanilla
- 2 raisins
- 1 coconut
- 1 pecans
- 1 cinnamon
- 1 nutmeg
- 1 butter
- 8 powdered sugar
- 1 1/2 Bourbon
- 2
- 1/2
Instructions:
1. Bread Pudding:
2. Combine all ingredients in a large bowl.
3. Mixture should be moist but not soupy (oatmeal consistency).
4. Pour into a buttered 9" by 12" (or larger) baking dish.
5. Place in 'non-preheated' oven.
6. Bake at 350 degrees for about 1 hour and 15 minutes, until top is golden brown.
7. Serve with warm whiskey sauce.
8. Whiskey Sauce:
9. Cream butter and sugar over medium heat until all butter is absorbed.
10. Remove from heat and blend in egg yolk.
11. Pour in bourbon gradually stirring constantly.
12. Sauce will thicken as it cools.
13. Serve warm over bread pudding.
Title: Dark and Sticky Gingercake
Ingredients:
- 3/4 kale
- 1 greens
- 3 orange, juice and zest of
- 2 flax seeds
- 2 stevia
- 3 canola oil
- 2 dark brown sugar
- 1/2 maple syrup
- 1 molasses
- 1/2 fresh ginger
- 3/4 flour
- 1/3 oats
- 1 ground ginger
- 1/2 cinnamon
- 1/4 cardamom
- 1/2 sea salt
- 1/2 baking soda
- 1/2 gingerroot
- 2
Instructions:
1. Preheat the oven to 325F, grease a 9" pan.
2. In a small, covered saucepan, cook the kale with the orange juice 5 minutes.
3. Remove from the heat and transfer to a blender or food processor with orange zest, flaxseed, stevia, canola oil, brown sugar and maple syrup. Puree smooth.
4. Add molasses and fresh ginger, blend in well.
5. Add flours, oats, ground ginger, cinnamon, cardamom, and salt, pulse in until just combined.
6. Stir together the coffee and baking soda, add to the blender or food processor and pulse inches
7. Pulse in the stem ginger.
8. Bake 45 minutes. Cool completely in the pan before turning out.
Title: Cherry Nut Pound Cake
Ingredients:
- 1/2 butter
- 2 sugar
- 4 eggs
- 1 sour cream
- 1 vanilla
- 2 walnuts
- 2 flour
- 1 baking powder
- 1 maraschino cherries
Instructions:
1. Cream the butter and sugar together.
2. Add the eggs one at a time, mixing after each one.
3. Add sour cream, vanilla, and remaining ingredients.
4. Mix just until moist.
5. Pour into a greased 10" round pan.
6. Bake at 350° for one hour.
Title: Marvelous Oatmeal Cake
Ingredients:
- 1 quick oatmeal
- 1 1/2 boiling water
- 1/2 unsalted butter
- 1 brown sugar
- 1 1/2 granulated sugar
- 2 eggs
- 1 flour
- 1 baking soda
- 1 cinnamon
- 1/2 nutmeg
- 1 vanilla
- 1/2 walnuts
Instructions:
1. Preheat oven to 350°F.
2. Combine oatmeal and boiling water. Let stand for 15-20 minutes.
3. Combine butter and sugars until light and creamy. Add eggs and continue beating. Stir in cooled oatmeal mixture. Sift together flour, baking soda and spices. Gradually add dry ingredients to batter. Mix well. Add vanilla. Fold in walnuts.
4. Pour into a greased and floured 9-x-13-inch pan. Bake 45-55 minutes or until cake tests done. Can be served warm or cool.
Title: Double Chocolate Chip Brownies
Ingredients:
- 2 butter
- 1/2 eggs
- 3 all-purpose flour
- 1 1/4 sugar
- 1 vanilla
- 2 baking soda
- 1/4
Instructions:
1. Preheat oven to 350 degress. Grease baking pan.
2. Melt 1 cup morsels and butter in large saucepan over low heat; stir until smooth. Remove from heat. Stir in eggs. Stir in flour sugar, vanilla, and baking soda. Stir in remaining chocolate morsels. Spread batter in prepared greased pan.
3. Bake for 15-25 mins depending on pan size, or until toothpick comes out slightly sticky.
Title: Fluffy Orange Sponge Cake
Ingredients:
- 1 cake flour
- 1 1/4 powdered sugar
- 5 vanilla
- 1 cream of tartar
- 5 honey
- 1
- 1/2
- 1
- 1/2
Instructions:
1. Combine cake flour and 1/2 cup of the sifted powdered sugar, set aside.
2. In small mixer bowl beat egg yolks with electric mixer on high speed about 6 minutes or till thick and lemon coloured.
3. Gradually add remaining powdered sugar, beating constantly about 4 minutes.
4. Stir in orange peel.
5. Wash beaters thoroughly.
6. In large mixer bowl beat egg whites, vanilla, and cream of tartar till soft peaks form.
7. Gently fold yolk mixture into whites.
8. Sift flour mixture over egg mixture, 1/3 at a time and fold in gently.
9. Turn into ungreased 9 inch tube pan.
10. Bake in 325 degree oven about 55 minutes or till cake springs baack when lightly touched.
11. Invert cake in pan, cool thoroughly.
12. Remove from pan.
13. With a long tined fork, poke holes in top of cake at 1 inch intervals.
14. For syrup, in a saucepan combine orange juice and honey.
15. Simmer 5 minutes.
16. Remove from heat, stir in almond extract.
17. Spoon syrup evenly over cake, a small amount at a time, allowing cake to absorb syrup.
18. Chill, if desired.
Title: Very Berry Lemon Cake
Ingredients:
- 1 plain yogurt
- 18 1/4 sour cream
- 1 eggs
- 4 powdered sugar
Instructions:
1. Drain berries,reserve 1 c syrup for sauce.
2. Combine cake mix,yogurt,and eggs.
3. Blend for 1 minute at low.
4. Then 2 minutes on medium,scraping the bowl occasionally.Carefully fold in well drained berries.
5. Pour batter into greased and floured bundt pan. Bake 350 degrees for 35-45 minutes.
6. Cool on rack 15 minutes,before removing from pan.
7. Cool completely.Sprinkle with powder sugar.
8. Serve with sauce and whipped cream if desired.
9. Sauce-In small saucepan combine 1/4c sugar,with 1 TBLS cornstarch.
10. Gradually stir in 1 cup reserved syrup from berries.Add water if needed to make 1 cup.
11. Bring to a boil over medium heat.Stir until thickened and clear -- .
Title: Key Lime Bars With Animal Cracker Crust
Ingredients:
- 5 light brown sugar
- 3 table salt
- 1 unsalted butter
- 4 cream cheese
- 2 lime zest
- 1 table salt
- 1 sweetened condensed milk
- 1 fresh lime juice
- 1 sweetened coconut
- 1/2
- 3/4
Instructions:
1. Adjust oven rack to middle position and heat oven to 325°.
2. Cut about 12" length extra-wide heavy duty foil; fold cut edges back to form 7 1/2" width. WIth folded sides facing down, fir foil securely into bottom and up sides of 8" square baking pan, allowing excess to overhang pan sides. SPray foil with nonstick cooking spray.
3. In workbowl of food processor, pulse animal crackers until broken down, about ten 1 second pulses; process crumbs until evenly fine, about 10 seconds (you should have about 1 1/4 cups crumbs). Add brown sugar and salt; process to combine, ten to twelve 1 second pulses (if large sugar clumps remain, break them apart with fingers). Drizzle butter over crumbs and pulse until crumbs are evenly moistened with butter, about ten 1 second pulses.
4. Press crumbs evenly and firmly into bottom of prepared pan. Bake until deep golden brown, 18-20 minutes. Cool on wire rack while making filling. Do not turn off oven.
5. While crust cools, in medium bowl, stir cream cheese, zest, and salt with rubber spatula until softened, creamy, and thoroughly combined. Add sweetened condensed milk and whisk vigorously until incorporated and no lumps of cream cheese remain; whisk in egg yolk. Add lime juice and whisk gently until incorporated (mixture will thicken slightly).
6. Pour filling into crust; spread to corners and smooth surface with rubber spatula. Bake until set and edges begin to pull away slightly from sides, 15-20 minutes. Cool on wire rack to room temperature, 1 to 1 1/2 hours. Cover with foil and refrigerate unti thoroughly chilled, at least 2 hours.
7. Loosen edges with paring knife and lift bars from baking panusing foil extensions; cut bars into 16 squares. Sprinkle with toasted with toasted coconut and serve. Can refrigerate for up to 2 days, crust will soften slightly. Let refrigerated bars stand at room temperature about 15 minutes before serving.
8. Can make triple citrus bars using 1 1/2 teaspoons each of grated lime zest, lemon zest, and orange zest (mince zest after measuring), and using 6 tbsp lime juice, 1 tbsp lemon juice, and 1 tablespoons orange juice.
Title: Nut Goody Bars
Ingredients:
- 4 chocolate chips
- 2 crunchy peanut butter
- 2 walnuts
- 1 miniature marshmallows
- 6
Instructions:
1. Melt chips on low heat.
2. Stir in peanut butter and walnuts.
3. Take pan off heat, and quickly add the mini marshmallows. Stir until marshmallows are completely covered.
4. Pour into a 9x13 inch greased pan. Refrigerate.
Title: Chocolate Bread Pudding
Ingredients:
- 2 heavy cream
- 2 milk
- 1 vanilla bean
- 3 bittersweet chocolate
- 1 bittersweet chocolate
- 12 sugar
- 8 creme fraiche
- 3/4
- 1
Instructions:
1. Heat the oven to 325°F Place the cream, milk, vanilla seeds and pod, and cinnamon sticks, if using, in a medium saucepan, and bring to a boil. Remove from heat. Cover with plastic wrap, and let sit for 30 minutes to infuse flavors.
2. Cut the brioche into 1/4-inch thick slicesd. Cut slices into quarters, setting aside the rounded top pieces. Fill a 9x12-inch gratin dish or a deep oval roasting dish with the quartered pieces.
3. Return the milk mixrure to a boil, remove from heat, and discard vanilla pod and cinnamon sticks. Add chocolate, and whisk until smooth. Combine egg yolks and sugar in a large bowl, and whisk to combine. Pour chocolate mixture very slowly into egg yolk mixture, whisking constantly, until fully combined.
4. Slowly pour half the chocolate custard over bread, making sure all the bread is soaked. Arrange the reserved bread on top in a decorative pattern, and press firmly so bottom layer of bread absorbs chocolate mixture. Spoon remaining custard over bread until completely covered and all cracks are filled. Place a piece of plastic wrap over the dish; press down to soak bread thoroughly. Remove plastic, wipe edges of the dish wirh a damp towel, and allow to sit for 30 minutes. Place gratin dish in a larger pan; fill outer pan with hot water halfway up the sides of the gratin dish. Bake until set, about 35 minutes. Cool on a rack for 15 minutes.
5. Whisk the creme fraiche until soft peaks form. Serve pudding warm, garnished with creme fraiche and chocolate shavings.
Title: Chocolate Sugar Cookies
Ingredients:
- 1/2 shortening
- 1 sugar
- 1 egg
- 1/2 milk
- 1/2 vanilla
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 light corn syrup
- 1/4 cocoa powder
- 3 flour
Instructions:
1. Preheat oven to 375°F
2. In a large mixing bowl, cream together shortening, sugar and eggs.
3. Stir in milk and vanilla.
4. Stir in baking powder, baking soda, salt and corn syrup.
5. Stir in baking cocoa.
6. Add enough flour (a little at a time) to make dough stiff enough to roll out well.
7. On a generously floured work surface, roll out dough with a lightly floured rolling pin to 1/2-inch thickness. With flour-dipped cookie cutters, cut into desired shapes.
8. Place cookies on a lightly greased cookie pan spaced two inches apart.
9. Bake for 10-12 minutes or until tops of cookies are no longer shiny, and bottoms are lightly browned.
10. Decorate with icing of your preference (if desired) and store in an air-tight container.
Title: Pikkuleipienperustaikina (Finnish Butter Cookie Dough)
Ingredients:
- 1 butter
- 1/2 sugar
- 1 egg
- 2 1/2 all-purpose flour
- 1 vanilla extract
- 1/4 salt
- 1 -2 water
Instructions:
1. This will yield 2 cups of dough. If you are using it as a starter base, it will depend on the recipe as to how many cookies it will make. Using it by itself, it should yield about 7.5 dozen.
2. Preheat oven to 350F (175C).
3. Do not refrigerate cookie dough.
4. Fill a cookie press with dough as manufacturer directs.
5. Select plate and fit onto press.
6. Press dough onto an ungreased baking sheet. Sprinkle with colored sugar.
7. Bake 10 to 12 minutes or only until cookies are firm and lightly browned around edges. Do not overbake. Cool on a rack.
Title: Wicklewood's Gluten Free Lemon Surprise
Ingredients:
- 2 butter
- 2 lemons, juice and zest of
- 6 sugar
- 2 eggs
- 4 gluten
- 1 gluten free baking powder
- 1/2 milk
Instructions:
1. Preheat the oven to 180c,
2. In a bowl, beat the butter lemon zest and sugar together until light and fluffy.
3. Add the egg yolks, flour and baking powder, beat well together.
4. Gradually add the milk and lemon juice. (Don’t panic if it curdles).
5. In a separate bowl, whisk the eggs whites until they form stiff peaks.
6. Using a metal spoon, gently fold the egg whites into the lemon mixture.
7. Pour into a greased 2 pint ovenproof dish.
8. Place the dish in a ban Marie and bake for 45-50 minutes.
Title: Kid Pleasing Strawberry Cupcakes
Ingredients:
- 1 sour cream
- 2 eggs
- 2
- 1/3
Instructions:
1. Heat oven to 350°F.
2. Line 24 muffin cups with paper baking cups.
3. In a large bowl, combine cake mix, sour cream and eggs.
4. Stir with a spoon until well blended.
5. Reserve 1 1/2 cups batter.
6. Fill paper-lined muffin cups 1/2 full with remaining batter.
7. Using spoon, make slight indentation in center of each cup; fill with heaping 1/2 teaspoonful of the preserves.
8. Spoon remaining 1 1/2 cups batter evenly over each filled cup; covering preserves.
9. (Muffin cups should be 3/4 full).
10. Bake at 350°F for 20-30 minutes or until tops spring back when lightly touched in center.
11. Cool 1 minute; remove from pan.
12. Cool completely.
13. Store in refrigerator.
Title: Banana Cream Pie(Cook's Country)
Ingredients:
- 5 bananas
- 4 unsalted butter
- 2 1/2 half-and-half
- 1/2 granulated sugar
- 6 salt
- 1/4 cornstarch
- 2 vanilla extract
- 1 1/2 heavy cream
- 1 confectioners' sugar
- 2
- 1
- 2
Instructions:
1. Peel 2 bananas and slice into 1/2-inch-thick pieces. Melt 1 tablespoon butter in medium saucepan over medium-high heat. Add sliced bananas and cook until they begin to soften, about 2 minutes. Add half-and-half, bring to boil, and boil for 30 seconds. Remove from heat, cover, and let sit for 40 minutes.
2. Whisk granulated sugar, egg yolks, and salt together in large bowl until smooth. Whisk in cornstarch. Strain cooled half-and-half mixture through fine-mesh strainer into yolk mixture—do not press on bananas—and whisk until incorporated; discard cooked bananas.
3. Transfer mixture to clean medium saucepan. Cook over medium heat, whisking constantly, until thickened to consistency of warm pudding (180 degrees), 4 to 6 minutes. Remove pan from heat; whisk in remaining 3 tablespoons butter and 1 teaspoon vanilla. Transfer pastry cream to bowl, press greased parchment paper directly against surface, and let cool for about 1 hour.
4. Meanwhile, roll pie dough into 12-inch round on lightly floured counter. Transfer to 9-inch pie plate, fold edge of dough under itself so edge of fold is flush with outer rim of plate, and flute edges. Refrigerate for 40 minutes, then freeze for 20 minutes. Adjust oven rack to lower-middle position and heat oven to 375 degrees.
5. Line chilled pie shell with 12-inch square of aluminum foil, folding foil over edges of dough. Fill with pie weights and bake for 20 minutes. Carefully remove foil and weights, rotate plate, and continue baking until crust is golden brown, 7 to 11 minutes. Let cool to room temperature.
6. Peel and slice remaining 3 bananas 1/4 inch thick and toss with orange juice. Whisk pastry cream briefly, then spread half over bottom of pie shell. Arrange sliced bananas on pastry cream. Top with remaining pastry cream.
7. Using stand mixer fitted with whisk, heavy cream, confectioners’ sugar, and remaining 1/2 teaspoon vanilla on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream evenly over top of pie. Refrigerate until set, at least 5 hours and up to 24 hours. Serve.
Title: Tropical Honeymoon Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1 1/2 eggs
- 3 crushed pineapple
- 1 bananas
- 4 pecans
- 1 cream cheese
- 1 butter
- 1/4 confectioners' sugar
- 1 coconut
- 1/2 pecans
- 1/2 vanilla
- 1
Instructions:
1. Sift together flour, sugar, soda, cinnamon, and salt.
2. Stir in oil and eggs.
3. Add remaining ingredients and pour into a greased and floured 10-inch tube pan.
4. Bake at 350 degrees for 1 hour or until tests done.
5. Cool completely before frosting.
6. For Frosting: Combine all ingredients and frost cake.
7. Keep covered and refrigerated.
Title: Bird Dog Cake
Ingredients:
- 1 - 18 1/4 sweetened condensed milk
- 1
Instructions:
1. Bake cake according to package directions.
2. While cake is warm, poke holes with the end of a wooden spoon.
3. In a small bowl, combine caramel sauce and sweetened condensed milk.
4. Pour caramel mixture over cake.
5. Cool cake.
6. Spread whipped topping over cake.
7. Sprinkle with toffee bits.
8. Refrigerate until served.