lumicero/recipes-ing2inst huggingface dataset:
Title: Crisscross Peanut Butter Cookies
Ingredients:
- 1 1/4 flour
- 3/4 baking soda
- 1/2 butter
- 1/2 margarine
- 1/2 chunky peanut butter
- 1/2 light brown sugar
- 1 granulated sugar
- 1 egg
- vanilla
Instructions:
1. Sift dry ingredients.
2. In large bowl, combine butter and peanut butter. Beat for 30 seconds at medium speed.
3. Add sugar and brown sugar; and beat until fluffy.
4. Add egg and vanilla; beat well.
5. Stir in flour mixture and beat until well blended.
6. Refrigerate, covered, at least 1 hour.
7. Form dough into 1 inch balls.
8. Place on lightly greased cookie sheets. Flatten with fork, dipped in flour, making a criss cross pattern.
9. Bake at 375 degrees for 10 to 12 minutes or until lightly browned.
10. Cool 1 minute; remove to rack.
Title: Upside Down Pear and Ginger Cake
Ingredients:
- 3 -4 pears
- 1 butter
- 90 granulated sugar
- 90 ginger syrup
- 2 butter
- 125 caster sugar
- 125 eggs
- 2 self-raising flour
- 100 ginger syrup
- 30 baking powder
- 3 creme fraiche
- 1 ice cream
Instructions:
1. Equipment: Ovenproof frying pan, about 28cm across and at least 3.5cm deep, or a tarte tatin tin.
2. Preheat the oven to 180°C, 160°C Fan, 350°F, Gas 4.
3. TO MAKE THE PEAR TOPPING: Peel, core and thinly slice the pears. Squeeze lemon juice over the slices to prevent them from discolouring. It’s important to have the pears ready before preparing the caramel.
4. Place the frying pan over a low heat and add the butter, sugar and the preserved ginger syrup (or honey and grated ginger). Allow the butter and sugar to melt and then turn up the heat. Cook until the mixture turns golden. Don’t worry if the butter separates from the sugar, it will all come back together again in the end. Swirl the pan to mix the caramel so that it colours evenly. Remove from the heat as soon as it becomes a rich golden colour. Slide the pear slices immediately into the caramel, spreading them over the base of the frying pan as evenly as possible. Take great care not to cause any splashes with the hot liquid or to touch the caramel.
5. TO MAKE THE CAKE: Using an electric beater, cream the butter and sugar together in a mixing bowl until light and fluffy. Beat the eggs together in a small bowl and add the eggs little by little, beating between each addition. Fold in the flour, ground almonds, ginger syrup (or honey and ginger) and baking powder. Place spoonfuls of the batter at intervals on top of the pears and then spread it out to cover the pears completely.
6. Place in the oven and bake for about 40 minutes. Test by inserting a skewer into the centre. When the skewer comes out clean, the cake is ready. Remove from the oven and allow to cool for about 5 minutes.
7. Loosen the sides of the cake with a knife. Place a serving plate (or board), slightly larger than the cake, on top of the pan. Lift the plate and the pan together, holding both tightly, and flip them over sharply (use a cloth to protect your lower hand from any dribbling juices). Lift off the pan. Serve with some crème fraîche or ice cream.
Title: Fruit Cake Slice With Lemon Icing.
Ingredients:
- 125 unsalted butter
- 1/4 brown sugar
- 2 eggs
- 1/4 self-raising flour
- 3 mixed spice
- 3/4 milk
- 1/4 mixed spice
- 2 unsalted butter
- 1/2 lemon rind
- 100
- 2
- 1 1/4
Instructions:
1. Grease a 19cm x 30cm lamington pan. Line base of pan with baking paper.
2. Beat butter and sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Beat in apricot jam. Transfer mixture to a large bowl.
3. Stir cake crumbs into egg mixture until combined,stir in flour, coconut, mixed spice and milk, in two batches. Spread mixture into prepared pan.
4. Cook in a moderate oven (180C) for about 30 minutes, or until cooked when tested. Stand for 5 minutes before turning out onto a wire rack to cool.
5. Lemon Icing ~
6. Beat butter and lemon rind until pale in colour. Gradually beat in icing sugar mixture, and beat until smooth.
7. Spread lemon icing over cold slice. Sprinkle with extra mixed spice before cutting into squares.
Title: Sex In A Pan
Ingredients:
- 2 flour
- 1 butter
- 1/2 pecans
- 1 powdered sugar
- 1 cream cheese
- 3 1/2 Cool Whip
- 2 instant vanilla pudding
- 3 milk
- 1 chocolate bar
Instructions:
1. Mix butter, pecans and flour until crumbly.
2. Pat into bottom of 9x13 pan.
3. Bake at 325 for 25 minutes.
4. Let cool.
5. Mix the powdered sugar, cream cheese and 1 cup of the cool whip together.
6. Spread over cooled crust.
7. Mix the two boxes of pudding and milk.
8. Beat one minute and spread over cheese layer.
9. Spread 2 1/2 cups coolwhip over pudding layer.
10. Shred hersey bar over coolwhip layer.
11. Best when chilled.
Title: Light As a Cloud Lemon Mousse
Ingredients:
- 1 sugar
- 3/4 fresh lemon juice
- 6 eggs
- 2 lemon peel
- 1 heavy cream
- 1 1/2 berries
Instructions:
1. In the top of a double boiler over simmering water, combine the sugar, lemon juice, egg yolks, eggs and lemon peel. Cook, stirring constantly, until a thermometer reads 160*F. Transfer to a bowl, cover with cling film wrap and chill.
2. When the lemon mixture is cold, whip the cream until soft to medium peaks form. Gently fold in a quarter of the whipped cream to blend, then fold in the remainder of the cream.
3. Chill in a large serving bowl or in individual glasses or bowls.
4. Garnish with berried and sweetened whipped cream.
Title: Poppy Seed Torte
Ingredients:
- 1 graham cracker crumbs
- 1 flour
- 1/2 butter
- 1/2 instant vanilla pudding
- 2 milk
- 2 1/2 poppy seed
- 1/3
- 1
Instructions:
1. CRUST: Mix together the cracker crumbs, flour, butter and nuts.
2. Pat into a 9x13 inch pan.
3. Bake at 350 degrees for 15 minutes.
4. Let cool.
5. FILLING: Prepare pudding with milk.
6. Add the poppy seeds.
7. Whip and lightly sweeten the cream.
8. Fold the cream into the pudding.
9. Pour the mixture onto the graham cracker crust.
10. Refrigerate.
Title: Peaches 'n Cream Cake
Ingredients:
- 1 peach gelatin
- 1 eggs
- 1 cream cheese
- 4 butter
- 1/3 powdered sugar
- 8
- 1/2
- 4
Instructions:
1. Measure 1 1/4 cups of peach puree for the cake and 1/2 cup for the frosting. In a large mixer bowl, combine cake mix, gelatin, eggs, 1 1/4 cups puree and oil. Beat on medium speed for 2 minutes. Spread batter in greased 9x13-inch pan. Bake at 350*F for 40-50 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes on a wire rack, then remove from pan and cool completely.
2. For frosting: Beat together cream cheese and butter until smooth and thoroughly mixed. Stir in peach puree. Gradually add powdered sugar and mix until combined and smooth. Frost cake and chill until serving. Store leftover cake in refrigerator.
Title: Strawberry Shortcake
Ingredients:
- 1 egg
- 3 sugar
- 1/4 margarine
- 1 1/2 flour
- 1 baking powder
- 1/2 salt
- 1/2 milk
Instructions:
1. Mix egg replacer, sugar and margaine.
2. Add the other ingredients.
3. Pour into non-stick cake pan.
4. Bake for 15 minutes at 350 degrees.
Title: Kentucky Pie (Giant Chocolate Chip Cookie Pie With Nuts)
Ingredients:
- 1 sugar
- 1/2 self rising flour
- 1 walnuts
- 2 pecans
- 1/2 eggs
- 10 butter
- 1 vanilla
- 9 graham cracker crust
Instructions:
1. Preheat oven to 325.
2. Mix sugar and flour in a large bowl. Set aside.
3. Add the nuts, eggs, butter and chocolate chips and vanilla to the sugar/flour mixture and mix together.
4. Pour into the pie crust.
5. Bake for 1 hour.
6. Cool Completely.
7. **Variations:
8. Use mint chips instead of chocolate chips.
9. use 2 tsp of rum or bourbon instead of vanilla.
Title: Butterscotch Almond and Oatmeal Cookies
Ingredients:
- 3/4 all-purpose flour
- 3/4 whole wheat flour
- 1/2 salt
- 1/2 baking soda
- 3/4 butter
- 1/2 brown sugar
- 1/2 granulated sugar
- 1/4 egg
- 1 vanilla extract
- 1 old fashioned oats
- 3/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Lightly grease cookie sheets and set aside.
3. Combine flours, salt and baking soda in medium bowl.
4. Place butterscotch chips in a small microwaveable bowl. Microwave on high for 1 minute. Stir. Microwave an additional 30 seconds if chips are not melted and smooth.
5. Beat butter and sugars in a large bowl. Add egg, melted butterscotch, and vanilla. Beat until well blended.
6. Add flour mixture, and beat until just blended.
7. Stir in oats and sliced almonds.
8. Shape Tablespoon-sized balls of dough and place 2 inches apart on greased cookie sheets.
9. Bake 10-12 minutes or until edges are lightly browned.
10. Cool 1 minute on cookie sheets, then move to wire racks until cooled completely.
Title: Halloween Graveyard Pizza
Ingredients:
- 24 miniature marshmallows
- 1
- 1 1/4
- 1
Instructions:
1. Preheat oven to 350-degrees.
2. Coarsely chop 16 cookies; set aside.
3. Prepare brownie mix batter according to package directions; stir in half the chopped cookies. Spread batter in greased 14-inch pizza pan. Bake at 350°F for 18 to 20 minutes or until done.
4. Sprinkle marshmallows over top of hot brownie; bake for 3 to 5 minutes more or until marshmallows are lightly browned.
5. Decorate remaining whole cookies with white decorator icing to resemble tombstones; set aside. Sprinkle remaining chopped cookies over marshmallows. Stand tombstones around pizza, pressing gently into brownie. Decorate with assorted candies.
Title: Carrot Cake Muffins With Cinnamon Glaze Happy Easter Everyone!
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking powder
- 2 ground cinnamon
- 1/4 ground nutmeg
- 1/4 ground allspice
- 1/4 salt
- 1/2 brown sugar
- 1/3 white sugar
- 1 flaked coconut
- 2 eggs
- 1/2 buttermilk
- 1/2 carrots
- 5 crushed pineapple
- 1 vanilla extract
- 1 confectioners' sugar
- 1 ground cinnamon
- 1 buttermilk
- 2 milk
Instructions:
1. Preheat oven to 375*F. Lightly grease 2 muffin pans, or use paper liners.
2. In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice and salt. Mix in brown sugar, white sugar and coconut. In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture. Mix until batter is moistened. Fill muffin cups 3/4 full.
3. Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped. Allow to cool.
4. In a small bowl, combine confectioners' sugar, 1 teaspoon cinnamon and 2 to 3 tablespoons buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.
5. My Note: * I used applesauce instead of oil and found the muffins to be really nice and moist! as will as it made it light and fluffy! and I even added golden raisins. Am sharing it several places and plan to bring recipe cards with me. Doesn't even really need the frosting. I put the coconut into the blender to shred it more (I don't like long pieces of coconut!). I'll also chop the pineapple in a food processor before adding it--I didn't care for the chunks. Had these at our egg hunt today, and all the kids liked them. Even the ones who didn't like carrots or pineapple or coconut!
Title: Chocolate Chip Cheese Ball
Ingredients:
- 8 cream cheese
- 1/2 butter
- 1/4 vanilla extract
- 2 brown sugar
- 3/4 powdered sugar
- 3/4 chocolate chips
Instructions:
1. Beat cream cheese, butter and vanilla until fluffy.
2. Gradually add sugars, and beat just until combined. Stir in chocolate chips.
3. Cover and refrigerate for 2 hours.
4. Place onto a large sheet of plastic wrap, shape into a ball, and chill 1 hour.
5. Serve with graham crackers.
Title: Molasses Cookies
Ingredients:
- 1 butter
- 3 margarine
- 1 1/4 butter
- 1/4 margarine
- 1 sugar
- 2 1/2 molasses
- 2 egg
- 1 flour
- 1 baking soda
- 3/4 ground cinnamon
- ground ginger
- ground cloves
Instructions:
1. In large mixing bowl, cream butter and 1 cup sugar.
2. Blend in molasses and egg.
3. Combine flour, baking soda, cinnamon, ginger, and cloves; add to creamed mixture.
4. Mix until well blended.
5. Shape dough into 1 ¼ inch balls.
6. Roll balls in remaining sugar.
7. Place on greased cookie sheets.
8. Press flat with a fork.
9. Bake at 350 degrees about 10-12 minutes or until set.
Title: Easy Bake Oven Children's Chocolate Frosting
Ingredients:
- 2 powdered sugar
- 3 powdered milk
- 1/2 vegetable shortening
- 6
Instructions:
1. .In a medium bowl, combine powdered sugar, powdered milk and cocoa powder.
2. (Sift cocoa if lumpy.) With a pastry blender, cut in the shortening.
3. Spoon about 1/3 cup of mixture into each of 9 small containers or ziploc
4. bags and seal tightly. Label with date and contents.
5. Store in a cool dry place. Use within 12 weeks.
6. Makes 9 packages Children's Chocolate Frosting.
7. To Use:
8. 1 pkg. Children's Chocolate Frosting Mix 3/4 teaspoon water
9. Combine frosting mix and water. Stir with a spoon until smooth.
10. Makes about 1/4 cup.
Title: Christmas Pudding
Ingredients:
- 2 kidney suet
- 1 1/2 flour
- 1/2 eggs
- 8 raisins
- 2 currants
- 2 milk
- 1/2 lemons
- 1 sugar
- 2 ground nutmeg
- 1 ground cinnamon
- 2 apple
- 1/2 cornstarch
- 1/2 golden brown sugar
- 2 butter
- 1/2 water
- 1 cinnamon
- 1 1/4
- 1
Instructions:
1. Combine dry ingedients and mix well.
2. Add all other ingredients, mix together very well.
3. Wrap pudding in double layers of cheesecloth, tie and boil 6 hours.
4. Alternate method: Pack pudding firmly into quart canning jars, process in boiling water approximately 6 hours.
5. To re-heat place in double boiler for 1 - 1 1/2 hours or microwave at 50% for 5 - 8 minutes.
6. Sauce:
7. Combine dry ingredients, mix till lump-free.
8. Add rest of ingredients.
9. Cook over medium/low heat, stirring constantly till thick.
10. Serve pudding in small dessert dishes. drizzle sauce over top.
Title: Nancy B's Old Fashioned Sand Tarts
Ingredients:
- 1 unsalted butter
- 2 vanilla extract
- 1/2 powdered sugar
- 1 pecans
- 1 oatmeal
- 2 all-purpose flour
Instructions:
1. Mix all ingredients well with hands.
2. Shape into crescents.
3. Bake in 325 degree oven for 22 minutes.
4. Allow to cool completely.
5. Place in plastic bag with sugar and shake well to coat.
6. Enjoy!
Title: Mango Crisp
Ingredients:
- 6 mangoes
- 1/3 flour
- 1 oatmeal
- 1/2 brown sugar
- 1/2 salt
- 1 cinnamon
- 1/3 butter
Instructions:
1. Preheat ove to 375.
2. Place mango in a 9x13 inch baking pan.
3. Mix flour oatmeal, brown sugar, salt and cinnamon in a bowl. Add butter and mix until crumbly. Sprinkle on mangoes.
4. Bake for 30 minutes.
Title: Northern Louisiana Nut Cake
Ingredients:
- 3 1/2 walnuts
- 3 1/2 pecans
- 3 1/2 all-purpose flour
- 2 double-acting baking powder
- 1/2 mace
- 1/4 salt
- 1 milk
- 1/2 brandy
- 3/4 Bourbon
- 2 butter
- 5 granulated sugar
Instructions:
1. Move an oven rack to lower third of oven. Preheat oven to 325 degrees F. Butter a 10 x 4-inch tube pan. Line bottom with parchment paper. Butter paper and dust pan with fine dried bread crumbs. Set aside.
2. Place walnuts and pecans into a very large mixing bowl or roasting pan.
3. Combine flour, baking powder, mace and salt in another bowl. Whisk to combine.
4. Combine milk and 1/4 cup brandy or bourbon in another bowl. Set aside.
5. Cream butter in large bowl of an electric mixer. Add sugar and beat at moderate speed for two or three minutes. Add eggs, one at a time, beating each until incorporated. Increase speed and beat until light and fluffy.
6. On low speed alternately add flour mixture in three additions and milk mixture in two, beating only until smooth after each addition. Pour batter over nuts and mix with your hands or a wooden spoon until nuts are coated with batter. Turn batter into prepared pan, smoothing top to even.
7. Bake for 1-3/4 hours or until cake tester inserted in center of cake comes out clean. Transfer cake to a cooling rack. While cake is still hot brush top with 1/4 cup brandy or bourbon. Let cake cool in pan for 20 minutes. Cover cake with a cooling rack and invert to remove paper. Invert again and cool in upright position. Let cake age for 24 hours before serving. Yield: 16 servings.
Title: Pumpkin Pudding Cake
Ingredients:
- 3 eggs
- 1 sugar
- 1 cinnamon
- 1 pumpkin
- 1/2 ginger
- 1/4 clove
- 1 evaporated milk
- 1 butter
- 1/2 walnuts
- 1 pecans
Instructions:
1. In a bowl mix first 7 ingredients. Mix until blended.
2. Pour into greased 9x13 pan.
3. Sprinkle 1 package of cake mix over top.
4. Drizzle melted butter over top.
5. Sprinkle with chopped nuts.
6. Bake 350°F for 1 hour.
Title: Chocolate Ganache Brownies
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 1/2 eggs
- 2 vanilla
- 1 salt
- 1/2 flour
- 1/2
Instructions:
1. Preheat oven to 350.
2. Line an 8 inch square pan with foil.
3. In a medium bowl combine oil and sugars until it becomes dissolved.
4. Add eggs one at a time and stir until well combined.
5. Stir in vanilla and salt mix well.
6. Add in Cocoa powder and flower (do not over mix).
7. Spread in pan and bake for approximately 16-20 minutes.
8. Do not over bake our brownies or they will come out dry. Adjust time temp accordingly for your oven.
Title: Chocolate Chip Cookie
Ingredients:
- 2 flour
- 2 cornstarch
- 1 baking soda
- 1/2 sea salt
- 3/4 unsalted butter
- 1 brown sugar
- 1/4 sugar
- 1 egg
- 2 vanilla extract
- 1 chocolate chips
- 1/2 sea salt
Instructions:
1. Preheat oven to 350°F
2. Combine flour, cornstarch, baking soda and sea salt together. Set aside.
3. Cream together butter and sugars until blended.
4. Add egg and vanilla and beat until combined.
5. Slowly mix in the dry ingredients.
6. Fold in the chocolate chips and caramel bits.
7. Form cookie dough into tablespoon balls.
8. Place on baking sheet, 2 inches apart. Sprinkle each cookie with sea salt.
9. Bake cookies for 10 minutes, or until slightly golden brown around the edges.
10. Let the cookies cool on the baking sheet for two minutes before transferring to a cooling rack and cool completely.
Title: Healthy Chocolate Chip Cookies
Ingredients:
- 150 oatmeal
- 175 brown sugar
- 75 water
- 7 flax seeds
- 2 chocolate chips
- 4
Instructions:
1. Put oatmeal in the blander. Blend until fine. It doesn't have to all be like flour.
2. Mix flax-meal with water and stir thoroughly. Leave to rest.
3. Put oatmeal into a bowl with sieved sugar and apple-sauce. Beat until fully combined.
4. Check the flax-meal mixture. It should have a goopy texture, almost egg-like. If not, leave it for longer. If so, beat into oat mix until fully incorporated.
5. Stir in chocolate chips.
6. Preheat oven to 180c and line a tray with baking paper.
7. Use a teaspoon to plonk small balls of the cookie dough onto the tray. You don't need to be particularly careful with spacing.
8. Bake for around 15-20 minutes. Turn the oven off and flip the cookies over in the oven so the bottoms can dry out a bit.
9. Enjoy.
Title: Spicy Christmas Ginger Cookies
Ingredients:
- 1/2 butter
- 1/3 brown sugar
- 1 1/2 ground ginger
- 1 1/2 ground cinnamon
- 1/4 ground cloves
- 1/2 salt
- 1/4 baking soda
- 1 egg
- 1/2 gingerroot
- 2 1/2 unbleached all-purpose flour
- 1/2 light molasses
Instructions:
1. Cream butter, sugar, spices, salt and backing soda until well blended.
2. Beat in the egg and ginger, then the flour, alternating with the molasses.
3. Refrigerate the dough for several hours, or overnight; it needs to be stiff enough to handle easily.
4. Preheat the oven to 350°F.
5. Roll half the dough about 1/4" thick on a floured surface (I mix flour with sugar in the raw). Cut into whatever shapes you like.
6. Transfer to an ungreased or parchment lined baking sheet. Repeat with remaining dough. (I sprinkled some iwth sugar in the raw).
7. Bake cookies for 10-12 minutes until they're puffy, and the edges are firm.
8. Remove from oven and cool on the pan for 10 minutes before transferring to a rack to cool completely.
Title: Strawberry Buttercream Frosting
Ingredients:
- 1 frozen strawberries
- 2 fresh lemon juice
- 5 flour
- 1 butter
- 1 granulated sugar
- 1 vanilla
- 1
Instructions:
1. Defrost strawberries in microwave or overnight in refrigerator. Place the strawberries and their juice in a colander suspended over a deep mixing bowl. With a rubber spatula, press the thawed berries to force juice into the bowl. Strain the juice if it contains pieces of strawberries.
2. Pour the berry juice from the bowl into a saucepan and boil the juice until it reduces to 1/4 cup.
3. Transfer the reduced berry juice to a heat-proof container.
4. In a food processor fitted with a metal blade, puree the remaining strawberries. Use a fine strainer to remove all the seeds.
5. Stir the pureed strawberries, reduced berry juice, and lemon juice together. Set aside.
6. Place flour in a small saucepan. Add milk, a little at a time, stirring well to remove lumps. After all the milk has been incorporated into the flour, heat the mixture until it becomes very thick, again stirring constantly to prevent lumps. Remove from heat and place plastic wrap directly on the milk/flour mixture to prevent a film from forming on its surface. Cool to room temperature.
7. While the mixture is cooling, cream the butter and sugar together until light and fluffy. If using unsalted butter, add 1/4 teaspoons salt.
8. Add the completely cooled milk/flour mixture and vanilla and beat until no graininess remains from the sugar.
9. Mix in 1/2 cup of strawberry puree until combined, reserving remaining puree for another use.
Title: Classic Carrot Cake
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 3 all-purpose flour
- 2 ground cinnamon
- 2 baking soda
- 2 vanilla extract
- 2 salt
- 1 carrots
- 2 walnuts
- 1 crushed pineapple
- 1/2 butter
- 10 cream cheese
- 1 confectioners' sugar
- 1 vanilla extract
- 1
Instructions:
1. Preheat Oven to 350 degrees.
2. Grease/flour a 13" x 9" baking pan.
3. In large bowl, combine all ingredients (except frosting ingredients) and mix well.
4. Pour batter into greased/floured pan.
5. Bake for 1 hour. Cool cake before frosting.
6. For Frosting: Combine butter and cream cheese in medium sized bowl. Blend well. Graduall beat in confectioner's sugar. Add vanilla and beat until smooth.
Title: Apple-Walnut Cobbler
Ingredients:
- 4 sliced apples
- 1 1/2 sugar
- 1 ground cinnamon
- 1/2 walnuts
- 1 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 egg
- 1/2 half-and-half
- 1/3 butter
- 1/4 margarine
- walnuts
Instructions:
1. Place apples in a greased 9-inch square baking pan; spread them out evenly.
2. In a bowl, add 1/2 cup sugar, cinnamon, and coarsely chopped walnuts; stir to combine.
3. Sprinkle mixture over apples.
4. In another bowl, add the flour, 1 cup sugar, baking powder, and salt; stir to combine and set aside.
5. Mix together the egg, half-and-half, and butter in a bowl; add to flour mixture; beat until smooth.
6. Pour over apples.
7. Sprinkle with finely chopped walnuts.
8. Bake at 325° for 1 hour or until pick comes out clean.
Title: Strawberry Cake
Ingredients:
- 1 flour
- 1 strawberry gelatin
- 1 water
- 3/4 strawberry
- 1/2 eggs
- 1/2 margarine
- 4 butter
- 1/2 strawberry
- 1/2 powdered sugar
- 1
Instructions:
1. Put into mixing bowl cake mix, flour and gelatin. blend well. Add oil, water and strawberries. Add eggs, one at a time, beating well after each egg. Pour batter into a greased 9X13 pan. Bake at 350 degrees for about 30 minutes or until done.
2. Icing.
3. Combine ingredients, beat until consistency to spread.
4. Put holes in cake with fork while warm. Spread icing over cake while warm making sure to get along inside of pan around edges of cake.
Title: Carrot Fruit Cake
Ingredients:
- 1 1/2 dates
- 1 raisins
- 1 all-purpose flour
- 1 sugar
- 3 canola oil
- 2 eggs
- 1 1/2 baking powder
- 4 baking soda
- 2 ground cinnamon
- 2 salt
- 2 carrots
- 1
- 3
Instructions:
1. Combine nuts, fruit, dates and raisins with 1/2 cup flour; set aside.
2. In a large bowl, combine sugar and oil; mix well add eggs, one at a time, beating well after each addition.
3. Combine the baking powder, baking soda, cinnamon, salt and remaining flour, gradually add to sugar mixture, beating until smooth batter will be stiff.
4. Fold in carrots and fruit mixture and spoon into a greased and floured 10' tube pan.
5. Bake at 350° for 1 hour and 20 minutes or until a toothpick comes out clean.
6. Note: if you want to ice this cake there are many great icings or just drizzle recipes on this web site.