lumicero/recipes-ing2inst huggingface dataset:
Title: Double Delight Peanut Butter Cookies
Ingredients:
- 1/4 sugar
- 1/4 cinnamon
- 1/2 creamy peanut butter
- 1/2 powdered sugar
- 1/2
- 16 1/2
Instructions:
1. Heat oven to 375º. In a small bowl mix peanuts, granulated sugar, and cinnamon and set aside.
2. In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape into 24 1" balls.
3. Cut roll of cookie dough into 12 slices. Cut each slice in half to make 24 pieces. Flatten slightly. Shape 1 piece around 1 ball, covering completely. Repeat with remaining dough and balls.
4. Roll each ball in peanut mixture, and gently pat onto balls. Place balls 2" apart on ungreased cookie sheets.
5. Spray bottom of drinking glass with nonstick spray and press into remaining peanut mixture. Flatten each ball with glass into 1/4" thickness. If any mixture remains press gently into cookies.
6. Bake 7-12 minutes or until edges are golden brown. Cool 1 minute on rack and then completely on cooling racks.
7. Store tightly covered.
Title: Cardamom Vanilla Pound Cake
Ingredients:
- 3 all-purpose flour
- 1 ground cardamom
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 1/8 unsalted butter
- 1 3/4 granulated sugar
- 2 vanilla beans
- 4 eggs
- 1 fresh lemon juice
- 1 heavy cream
- 1 1/2 confectioners' sugar
- 2 1/2 pure vanilla extract
- 1 1/2
Instructions:
1. Preheat oven to 350 F with rack in middle. Generously butter pan and dust with flour, knocking out excess.
2. Whisk together flour, cardamom, baking powder, baking soda, and salt. Beat together butter and granulated sugar in mixer at medium speed, scraping side of bowl occasionally, until pale and fluffy, about 5 minutes. Scrape seeds from vanilla bean with tip of paring knife into butter mixture, reserving pods for another use, and beat until combined well, about 1 minute. Add eggs 1 at a time, beating well after each addition, then beat in lemon juice until combined well. At low speed, add flour mixture and milk alternately in batches, beginning and ending with flour mixture, mixing until just combined.
3. Spoon batter into pan, smoothing top. Gently rap pan on counter to eliminate air bubbles.
4. Bake until a wooden skewer inserted into center of cake comes out clean, about 1 hour. Cool in pan 1 hour, then invert onto a rack and cool completely, about 1 hour more.
5. For whipping cream: Beat cream with confectioners sugar and vanilla extract using whisk attachment of mixer until it just holds stiff peaks. Serve cake with whipped vanilla cream.
Title: Coffee Walnut Sauce
Ingredients:
- 1 instant coffee
- 1/2 water
- 1 1/2 cornstarch
- 1/2 honey
- 1 brandy
- 1 walnuts
- 1/2
Instructions:
1. Combine coffee, water and cornstarch; add honey, brandy and grated orange rind.
2. Cook over medium heat, stirring constantly until the sauce comes to a boil. Reduce heat, simmer 1 minute.
3. Add walnuts.
4. Cool and refrigerate.
Title: Colombian Bunuelos & Natilla
Ingredients:
- 1 cornstarch
- 1 1/2 eggs
- 2 brown sugar
- 2 salt
- 1/2 milk
- 1 cornstarch
- 1 1/2 brown sugar
- 3/4 cinnamon sticks
- 4 -5 ground cinnamon
Instructions:
1. Buñuelos:
2. Grind the cheese very finely in food processor.
3. Mix the cheese with the cornstarch, eggs, brown sugar and salt.
4. Roll into balls the size of golf balls and drop into medium-hot vegetable oil and fry slowly.
5. After a few minutes increase temperature and fry until they are golden.
6. Remove and place on absorbent paper.
7. Natilla:
8. Dissolve the cornstarch in the milk.
9. Add the brown sugar.
10. Cook over low heat, stirring constantly. When the sugar is melted and begins to thicken, add the cinnamon.
11. Continue to cook for about 15-20 minutes, stirring constantly.
12. After 15-20 minutes, fish out the cinnamon sticks (if used), and pour the Natilla onto a very large serving platter or into a large bowl to cool slightly.
13. Cut the Natilla into chunks and eat with a Buñuelo, taking a bite of the Buñuelo and then the Natilla. Enjoy!
Title: Perfectly Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1/2 butter
- 1 1/4 light brown sugar
- 1 egg
- 2 milk
- 1 half-and-half
- 1/4 vanilla extract
- 1 1/4 all-purpose flour
- 1 1/4 salt
- 1/4 baking powder
- 1
Instructions:
1. Preheat oven to 375 degrees. Mix all the ingredients together. Make sure butter is only softened, not completely melted. It will seem like there are not enough wet ingredients and will take a lot of mixing (partially by hand) to incorporate everything together but do not add anymore wet ingredients, this is how it is suppose to be. Once everything is pretty well mixed, use electric mixer (if you have one) to smooth out the mix. Spoon out (desired size cookies) the mix onto well greased baking sheet and bake at 375 degrees for approximately 13 minutes, depending on the oven.
2. If you want to turn these into peanut butter & jelly cookies, add a small dollop of your favorite preserve or jelly to the top of each cookie before baking as instructed.
Title: Mincemeat Upside Down Cake (Simplified)
Ingredients:
- 1/4 unsalted butter
- 1/2 brown sugar
- 1 1/3 crushed pineapple
- 1/2 eggs
- 1 water
- 3
- 1/3
- 1 1/3
Instructions:
1. Preheat oven to 350 degrees F.
2. Spread melted butter evenly over bottom of 9" square cake pan OR a 10" round cake pan.
3. Sprinkle sugar evenly over butter.
4. Combine mincemeat & pineapple, then spread this mixture evenly oover butter/brown sugar mixture.
5. Prepare cake batter according to package directions, then pour it over mincemeat/pineapple mixture.
6. Bake 55-60 minutes, remove from oven & invert pan immediately over serving platter, but LEAVE IN PAN for several minutes before removing.
7. Serve warm or cold with a hard sauce or whipping cream.
Title: Paula Deen's Iced Christmas Sugar Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1/4 brown sugar
- 1 vanilla
- 2 eggs
- 3 1/4 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/4 cold water
- 3 confectioners' sugar
- 2
Instructions:
1. To make the cookies - in a large bowl, beat butter and next 3 ingredients at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each additon.
2. In a medium bowl, combine flour, baking powder, baking soda and salt. Gradually add to butter mixture, beating until combined. Cover dough with plastic and chill for at least 1 hour or up to 3 days.
3. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
4. On lightly flour surface roll dough to 1/4" thickness. Cut dough with desired cutters. Reroll dough scraps and cut out cookies until all dough has been used.
5. Bake for 10-12 minutes or until edges are golden brown. Let cool on pans for 2 miutes and then remove to wire racks to cool completely.
6. To make Royal Icing - In a small bowl, whisk water and meringue powder until foamy. Gradually add confectioners sugar, whisking until smooth. Divide into small bowls and tint with food coloring pastes, stirring to achieve desired colors.
7. Decorate cookes as desired with Royal Icing, dragees and sugar sprinkles.
8. Store in airtight containers for up to 1 week.
Title: Ice Cream With Red Wine Reduction Sauce and Fresh Fruit
Ingredients:
- 750 red wine
- 1 sugar
- 10 peppercorns
- 1 vanilla bean
- vanilla ice cream
Instructions:
1. Pour one bottle of red wine into a saucepan.
2. Slice the vanilla bean lengthwise. (Do not substitue vanilla extract for the bean -- the flavor is not anywhere near the same or as good.).
3. Add the vanilla bean, sugar and peppercorns and keep on a low, rolling boil until the liquid reduces to about a cup. (this will take around a half an hour).
4. Remove from heat and allow to finish thickening.
5. Pour sauce over sliced fresh fruit (I prefer peaches or mango) and all natural vanilla ice cream.
6. The sauce will keep in the fridge for up to two weeks.
Title: Strawberry Shortcake Old Fashioned Style!
Ingredients:
- 6 -7 fresh strawberries
- 1/4 sugar
- 3 all-purpose flour
- 4 sugar
- 1/2 sugar
- 2 baking powder
- 2 salt
- 1/4 butter
- 1/2 egg
- 1 half-and-half cream
- 1
- 1 1/4
Instructions:
1. Wash and hull the strawberries; drain.
2. Place the berries in a large bowl, and sprinkle with sugar, cover and refrigerate (1 hour preferably).
3. Prepare the shortcake.
4. Set oven to 375°F.
5. Grease 2 large baking sheets.
6. In a large bowl, combine the flour, sugar (if you prefer your shortcake less sweet, just use 1/2 cup sugar), baking powder and salt.
7. With a pastry blender or two knives, cut in the cold butter until particles are the size of small peas.
8. Stir in egg, milk and extract (if using); mix ONLY to combine (same method as for making biscuits).
9. On a lightly floured surface, gather up 1/2 cup dough per biscuit.
10. Pat dough into 8 (4-inch) rounds.
11. Bake for 15-17 minutes, or until golden brown; cool slightly (can fill with the whipped cream and strawberries when cake is still warm (it is actually the best this way!).
12. In a bowl, beat the whipping cream (can use more than the 3 cups of whipping cream if desired, just increase the sugar a little) with 4 tbsp sugar until stiff peaks form.
13. To serve, split the baked shortcakes into halves.
14. Ladle strawberries in the middle and on top of the shortcake.
15. Top with whipped cream.
16. Delicious!
Title: Orange Angel Food Cake
Ingredients:
- 10 salt
- 1/2 cream of tartar
- 1 sugar
- 1 1/4 orange zest
- 6 cake flour
- 1 cake flour
- 2
- 1
- 1/2
Instructions:
1. to the egg whites add salt and cream of tartar
2. beat until stiff
3. very grad add sugar fold in gently.
4. divide into 2 equal parts.
5. 1st part fold in yolks
6. put zest in 2 c cake flour
7. fold into yellow part
8. 2nd fold in 1/2 c flour and almond extract.
9. in ungreased angel food pan alternate white and orange.
10. a spoon of white a spoon of yellow
11. bake in slow oven 300 degrees im guessing 1 hour.
12. invert pan after baking 1 hour.
Title: Cream Puffs!
Ingredients:
- 1 hot water
- 1/2 butter
- 1 salt
- 1 flour
- 4 eggs
- 1 instant pudding mix
- 1 1/2 milk
- 1
Instructions:
1. Filling:
2. Whisk milk and pudding till it thickens up and put it into the fridge.
3. For the pastry:
4. Preheat the oven to 230 degrees celcius.
5. Boil butter, water and salt in a saucepan. When everything has dissolved, add all the flour at one go and mix thoroughly.
6. Take it off the heat and crack one egg into the mix. Stir till it loses its gloss and becomes doughy again.
7. Repeat this with all the eggs.
8. Spoon tablespoons of the mixture onto a cookie sheet, spacing them 2 inches apart.
9. Bake at 230 degrees celcius for 15 minutes, then turn the heat down to 165 degrees celcius and bake for 25 minutes.
10. Immediately remove from cookie sheet and let it cool thoroughly. Cut into half and remove doughy bits inside the puffs.
11. Just before filling the puffs, stir whipped topping into the pudding mix. Fill and keep chilled.
Title: Crostini With Mascarpone, Berries and Honey
Ingredients:
- 12 mascarpone cheese
- 1/4 berries
- 2 honey
- 1/4
Instructions:
1. Preheat oven to 350 degrees. Place bread slices on a baking sheet and toast for 12 to 15 minutes, or until golden brown.
2. Arrange the toasts on a platter and spread about 1 teaspoon of marscarpone on each one.
3. Arrange berries on top and drizzle lightly with honey.
4. Serve immediately.
5. NOTE: An attractive alternative for a brunch or dinner party is to arrange a soft, creamy blue cheese, a strong Cheddar, and a triple-cream cheese in a basket. Place slices of toasted raisin-nut bread around the cheese. Place a pot of honey in the basket and let your guests make their own selection and combination.
Title: Apple Betty
Ingredients:
- 4 apples
- 1/4 sugar
- 1 flour
- 3/4 cinnamon
- 1/2 nutmeg
- 1/4 butter
- 1/2
Instructions:
1. Mound apples in buttered 9 inch pie pan; sprinkle with the orange juice.
2. Combine remaining ingredients in bowl.
3. Sprinkle over apples.
4. Bake at 375 for 45 minutes or until apples are tender and topping crisp.
Title: Tofu Frosting
Ingredients:
- 21 firm silken tofu
- 1 confectioners' sugar
- 1/2 vanilla extract
- 1 salt
- 1
- 1/2
Instructions:
1. Use 21 ounces or two packages Mori Nu.
2. For Red frosting use the beet juice or raspberry juice,
3. Orange Juice concentrate for yellow frosting and blueberry Jam for blue.
4. Or experiment with your favorite flavors for frosting.
5. Place all ingredients in food processor and blend.
6. Place in bowl and whisk for 5 minutes. This will allow for more body and stiffness.
Title: Bubble Ball Bonbons
Ingredients:
- 3 butter
- 1 marshmallows
- 60 white chocolate chips
- 1
- 1/2
Instructions:
1. Combine Rice Bubbles and 1/2 cup coconut in a large bowl. Spread remaining coconut on a plate.
2. Place butter and marshmallows in a small saucepan over low heat. Cook, stirring constantly, for 2 minutes or until melted and smooth.
3. Pour over Rice Bubble mixture. Stir to combine. Allow to cool slightly.
4. Stir in white choc bits. Allow to cool for 5 minutes or until slightly firm.
5. Using damp hands, roll small spoonfuls of mixture into balls. Roll, 1 at a time, in coconut.
Title: Yummy Buttercream
Ingredients:
- 1/2 butter
- 1/2 shortening
- 4 confectioners' sugar
- 2 table salt
- 1/8
- 1
Instructions:
1. Beat the butter and shortening until well-blended.
2. Add in the confecioners sugar, salt and extract and cream together.
3. If it is stiff add the cream until spreading consistency.
4. For colored icings or pure white icing use all Crisco.
5. Do a light crumb coat, let dry and then pipe or frost with remaining icing, decorate and devour.
Title: Devil's Chocolate Food Cake
Ingredients:
- 1 all-purpose flour
- 2 baking powder
- 4 butter
- 180 caster sugar
- 2 eggs
- 3 instant coffee powder
- 3 water
- 1/2 skim milk
- 1/2 unsalted butter
- 1/2 dark chocolate
- 60
Instructions:
1. For the cake; Preheat oven to 375 degrees Fahrenheit.
2. Grease a 9 inch round baking dish, and dust it with flour.
3. This is an excellent way to ensure that no part of the cake sticks to the dish when it is done.
4. Beat the butter and sugar until creamy.
5. Add one egg at a time to the creamy mixture and beat until fluffy.
6. Sift the flour, cocoa, coffee and baking powder together.
7. Mix the red food colouring and milk together.
8. Combine all the mixtures in a large bowl and beat well till all the ingredients are well blended.
9. Pour the batter into the prepared dish and bake for 45 minutes to 1 hour, or until a toothpick inserted into the center of the cake comes out clean.
10. Remove the cake from the dish and allow it to cool.
11. For the frosting; Mix the dark chocolate and the unsalted butter in a heat-proof bowl and stir over hot water till the chocolate dissolves into the butter.
12. Remove from heat.
13. Cool at room temperature.
14. Stir occasionally while cooling.
15. Once the cake has cooled sufficiently, spread the chocolate frosting over the cake and allow it to set.
Title: Creamy Banana & Graham Cracker Pudding
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 cold water
- 1 instant vanilla pudding
- 2 bananas
- 3 graham cracker crumbs
- 1
Instructions:
1. In large bowl, combine milk and water.
2. Add pudding mix and beat well.
3. Chill 10 minutes.
4. Fold in whipped cream.
5. Spoon into a glass serving bowl in layers.
6. First add pudding, then graham cracker crumbs, then pudding.
7. Add bananas on top of crumbs and pudding.
Title: Snicker Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 butter
- 1 1/3 milk
- 1/2 walnuts
- 1
- 1/3
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a 9 x 13-inch baking pan.
3. Mix cake mix according to package directions.
4. Pour 1/2 of cake batter into prepared pan.
5. Reserve remaining batter.
6. Bake for 20 minutes.
7. Remove from oven.
8. Lower oven temperature to 275°F.
9. In a small saucepan, melt caramels, butter, and milk together.
10. Pour over the baked cake.
11. Sprinkle semi-sweet chocolate chips and walnuts evenly over caramel.
12. Pour remaining cake batter evenly over the top of the chocolate chip/walnut/caramel mixture.
13. Bake at 275F for 20 minutes, then at 350F for 10 minutes.
14. Cool.
15. Needs no icing.
Title: Banana Split Delight
Ingredients:
- 2 1/2 margarine
- 1/2 cream cheese
- 1 powdered sugar
- 1 vanilla extract
- 1 crushed pineapple
- 1 bananas
- 4 Cool Whip
- 1 walnuts
- 1/2 maraschino cherry
Instructions:
1. Preheat oven to 350 degrees.
2. Combine vanilla wafer crumbs and melted margarine and press evenly onto bottom of a 9x13-inch baking dish.
3. Bake crust in 350 degree oven for 5 to 8 minutes or until lightly golden.
4. Set aside to cool completely.
5. In mixer bowl, beat cream cheese, powdered sugar, and vanilla until creamy.
6. Stir in 1 cup of Cool Whip.
7. Spread cream cheese mixture over cooled crust.
8. Gently spread well-drained pineapple over cream cheese layer.
9. Slice bananas and dip in reserved pineapple juice to keep bananas from getting brown.
10. Arrange banana slices over pineapple layer.
11. Spread remaining Cool Whip over bananas.
12. Sprinkle walnuts over Cool Whip.
13. Garnish with cherries and chocolate syrup as desired.
Title: Butterfinger Cookies
Ingredients:
- 1/2 butter
- 3/4 sugar
- 2/3 brown sugar
- 2 chunky peanut butter
- 1 1/4 pure vanilla extract
- 1 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1/4
- 5
Instructions:
1. Preheat oven to 350°F degrees.
2. In a mixing bowl, cream butter and sugars.
3. Add egg whites; beat well.
4. Blend in peanut butter and vanilla.
5. Combine flour, baking soda and salt; add to creamed mixture and mix well.
6. Stir in candy bars.
7. Shape into 1 1/2-inch balls and place on a baking sheet.
8. Bake at 350° for 10-12 minutes, or until cookies just start to turn brown.
9. Do not over bake!
10. Let sit on cookie sheet for a few minutes, before transfering to a wire rack.
11. Cool completely.
Title: Romanoff Fruit Dip
Ingredients:
- 8 cream cheese
- 7 marshmallow cream
Instructions:
1. Soften cream cheese and stir in fluff.
2. Stir in orange extract remembering "less is more".
3. Serve with fresh fruit. Grapes and Strawberries are really good.
Title: Toblerone Shortbread Cookies
Ingredients:
- 2 butter
- 2 icing sugar
- 2 vanilla
- 4 flour
- 1/4 salt
- 1
Instructions:
1. Cream together butter and icing sugar, beat in vanilla and salt.
2. Add flour 1 cup at a time, mixing well after each time.
3. Stir in toblerone.
4. Roll dough into 1” balls and place 2” apart on cookie sheet. Flatten with a fork dipped in icing sugar. Bake at 350 degrees for 12-15 minutes.
Title: Holiday Apple Coconut Cake
Ingredients:
- 1 1/2 white sugar
- 2 eggs
- 3 plain flour
- 3 apples
- 3 dark raisin
- 1 coconut
- 1 salt
- 1 baking soda
- 1 cinnamon
- 1 vanilla extract
- 1 pecans
- 3/4
Instructions:
1. Cream oil, sugar, and eggs with an electric mixer until it is well-blended.
2. Sift together flour, salt, baking soda and cinnamon.
3. Add dry ingredients to the creamed oil, sugar, and eggs, and mix thoroughly.
4. Blend in apples, coconut, raisins, pecans, and vanilla extract.
5. Mix the entire mixture very well.
6. Bake in a greased and floured "Bundt" pan at 350 for 1 hour and 15 minutes.
Title: S'mores Cake Roll
Ingredients:
- 4 sugar
- 1 honey
- 1/3 water
- 1/4 butter
- 1/4 whole wheat flour
- 1/4 all-purpose flour
- 1/2 baking soda
- 1/2 baking powder
- 1 salt
- 1/2 cream of tartar
- 1/4 heavy whipping cream
- 1/8 marshmallow cream
- 1
- 8
Instructions:
1. Butter and 12x17 jellyroll pan (I used 10x15 and cut back slightly on the ingredients). Line with parchment paper or waxed paper and butter the paper. Beat the egg yolks and sugar until thick. Add the honey, water, oil and butter and mix briefly.
2. Sift together the flours, baking soda, baking powder and salt. Stir into the butter miture briefly.
3. Beat the egg whites with cream of tartar until soft peaks form. Beat in the sugar until mixture is firm and glossy. Stir a spoonful of the egg whites into the the batter, then stir them together lightly.
4. Spoon into the baking pan and spread evenly. Bake at 350 degrees for 15 to 20 minutes until top is golden and center springs back when touched. Cool for 5 minutes.
5. While cake bakes, make chocolate cream. Put the chocolate in a heatproof bowl. Bring the cream to a near boil and pour over the chocolate. Whisk until melted and combined. Refrigerate, whisking occasionally, until cooled. When ready to frost the cake, beat the mixture until it reaches a spreading consistency. (The mixture is too stiff after about 5 hours in the fridge.)
6. Spread a clean kitchen towel on a work surface and sprinkle with confectioners' sugar. Invert the cake onto it. Slowly remove parchment.
7. With a sharp knife, cut a line or groove across the short end of the layer about 1/2 inch from the end nearest you. (The groove lets the cake start start rolling up easily, roll tightly and not crack.) Lift the kitchen towel to start the rolling, then roll up completely. Let it cool for at least 20 minutes and up to a few hours.
8. Unroll the cake. Spread thickly with marshmallow cream. Roll up and place on a serving platter. Pour ganache over it. Let it set for 30 minutes or so.
Title: Mezzalunas (Italian Hazelnut Cookies)
Ingredients:
- 1 hazelnuts
- 1/2 sugar
- 2 all-purpose flour
- 1 butter
- 1/4 sugar
Instructions:
1. To prepare the hazelnuts, toast them in a preheated 350 degree F. oven for 12 minutes. Remove from the oven (leaving the temperature set at 350 degrees) and place them in a kitchen towel. Rubbing the towel between both hands, rub the nuts to remove the skins.
2. Place the nuts and sugar in a food processor, and pulse until the nuts are finely ground. Add the flour and pulse briefly to mix. Break the butter into pieces, and add this into the food processor and pulse briefly until the dough is just blended. Stir mixture together by hand until well incorporated.
3. On a lightly floured surface, pinch off 1-1/2 inch pieces and form into balls. Next shape these balls into a crescent shape. Roll the crescents carefully into a bowl of sugar to lightly coat. Place the crescents on a lightly buttered baking sheet 1 inch apart. Bake for 15 minutes or until the cookies just begin to brown. Remove from the oven and allow to cool. Once cool, store in an airtight container. These cookies will keep two weeks in a cool place. May be stored in the freezer in an airtight container for up to three months.
Title: Scripture Cake II
Ingredients:
- 3 1/2 all-purpose flour
- 3 baking powder
- 1/4 salt
- 1 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/2 clove
- 1 ground allspice
- 1 butter
- 2 brown sugar
- 2 honey
- 6 eggs
- 1 pitted dates
- 2 raisins
- 1 walnuts
- 1 pecans
- milk
Instructions:
1. Preheat oven to 325F.
2. Grease and flour a tube pan.
3. Sift dry ingredients onto waxed paper.
4. Beat butter, sugar, honey and eggs in large bowl with electric mixer until light and fluffy, about 3 minutes.
5. Sprinkle 1/4 cup of sifted flour mixture over fruit and nuts.
6. Add remaining flour mixture alternately with milk to butter mixture, beating until smooth after each addition: stir in fruits and nuts and spoon into prepared tube pan.
7. Bake in oven 90 minutes or until top springs back when lightly pressed.
8. Remove from oven and invert pan on wire rack for 20 minutes.
9. Loosen around edges of tube with knife.
10. Turn out on rack; cool completely.
11. Wrap in foil or plastic.
12. For peak flavor, serve the next day.
Title: Cranberry Cake With Butter Sauce
Ingredients:
- 2 butter
- 1 1/3 sugar
- 2 2/3 flour
- 4 baking powder
- 1/4 salt
- 1 1/4 milk
- 4 fresh cranberries
- 1/2 butter
- 1 sugar
- 3/4 cornstarch
- 1 vanilla
- 1
Instructions:
1. Cream together the butter and sugar.
2. Add the flour, baking powder, salt and milk, mixing together.
3. Fold in the cranberries.
4. Pour in a prepared pan. Bake at 375 for 45-50 minute.
5. BUTTER SAUCE.
6. Mix the ingredients from the 1/2 C butter through the vanilla together and slow boil them for 2 minutes.
7. Serve hot over cake.