lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter Brownie Skookie
Ingredients:
- 1 butter
- 3/4 brown sugar
- 3/4 sugar
- 3/4 peanut butter
- 2 eggs
- 1 vanilla
- 1 baking soda
- 1/3 flour
- 2 1/4 salt
- 1/2 white chocolate chips
- 6 ice cream
- 10 chocolate bar
- 4 1/2
Instructions:
1. Preheat oven to 350 degrees. Cream butter and sugar. Add peanut butter, eggs and vanilla, mix well. Add all other dry ingredients, mix well. Stir in chocolate chips, peanut butter cups and chopped Hershey’s bars.
2. Spray non-stick coating on skillets. Measure out ½ cup of the brownie mix and place in the middle of the skillet then spread evenly on the skillet until the mixture nearly touches the edges. Place skillets in the oven and bake for 12-14 minutes then remove skillets from the oven and let cool for a couple of minutes. Serve with ice cream and your favorite topping.
3. NOTE: Use 1/2 cup of the dough mixture for an 7" - 8" skillet or 3/4 cup dough for a 10" skillet. Refrigerate or freeze leftover dough.
Title: Bacon Chocolate Cupcakes
Ingredients:
- 1 3/4 all-purpose flour
- 3/4 cocoa powder
- 2 1/4 baking powder
- 1/4 salt
- 1 unsalted butter
- 1 1/4 sugar
- 3 eggs
- 1 milk
- 3/4 bacon
- 3/4
Instructions:
1. Heat oven to 350 degrees; line two cupcake pans with 18 paper liners.
2. Whisk together flour, cocoa powder, baking powder, and salt. Set aside.
3. In large bowl, beat butter and sugar. Add eggs and maple extract.
4. Beat in flour mixture, alternating with milk.
5. Fold in bacon.
6. Divide and pour batter into liners and bake for 21-22 minutes, or until toothpick inserted into center of cupcake comes out clean.
7. Allow cupcakes to cool and then frost with Bacon Chocolate Cupcake Frosting, or frosting of choice.
8. Garnish with additional chopped bacon, if desired.
Title: Carrot Raisin Cake
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1 salt
- 2 ground cinnamon
- 1 3/4 white sugar
- 1 eggs
- 3 vanilla extract
- 1 carrots
- 3 flaked coconut
- 1 1/2 hazelnuts
- 1 golden raisin
- 1 crushed pineapple
- 1 cream cheese
- 1 butter
- 1/4 confectioners' sugar
- 2 hazelnuts
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease a 9" x 13" inch pan.
3. Mix flour, sugar, baking powder, salt and cinnamon.
4. Beat oil, eggs and vanilla until smooth.
5. Add the egg mixture to the flour and mix with wooden spoon until smooth.
6. Stir in carrots, coconut, 1 cup hazelnuts, raisins and pineapple.
7. Pour into pan and bake at 350F for about 45 minutes.
8. Sides should pull away from pan.
9. Don't worry if the center sinks a bit, it's OK.
10. Cool completely on a rack.
11. Using an electric mixer combine the butter and cream cheese until smooth and well mixed.
12. Add the confectioners sugar and 1/2 cup hazelnuts and beat until well mixed.
13. Spread icing over cooled cake.
Title: Edible Cookie Dough
Ingredients:
- 1 bananas
- 1/2 egg
- 1 almond butter
- 1/4 sea salt
- 1/2 vanilla extract
- 1/4
- 1 1/2
Instructions:
1. Mix all contents in a large bowl and refrigerate until chilled, about 10–12 minutes.
2. Eat raw OR if you choose to bake, preheat oven to 350°F.
3. Roll dough into small disks, about 1 inch circumference and ¼ inch thick.
4. Place on baking sheet lined with parchment paper.
5. Bake for 15–18 minutes, or until cookies are a light golden brown.
6. 1 flax egg is a tablespoon of ground flax seeds mixed with 3 tablespoons of water.
Title: Root Beer Float Cake
Ingredients:
- 1 eggs
- 1 3/4
- 1/4
- 2
- 1
Instructions:
1. In a mixing bowl, combine dry cake mix, 1 1/4 cup root beer, oil and eggs.
2. Beat on low speed for 2 minutes or stir by hand for 3 minutes.
3. Pour into a greased 13 x 9 x 2 inch baking pan.
4. Bake at 350 degrees for 30- 35 minutes or until toothpick inserted near center comes out clean.
5. Cool completely on wire rack.
6. In another mixing bowl, combine the whipped topping and remaining root beer.
7. Beat until soft peaks form.
8. Frost cake.
9. Store in refrigerator.
Title: The Ultimate Sugar Cookies
Ingredients:
- 2 3/4 all-purpose flour
- 1 baking soda
- 1/2 baking powder
- 1 butter
- 1 1/2 sugar
- 1 egg
- 1 vanilla
- 1/2 sugar
Instructions:
1. Set oven to 375 degrees.
2. Prepare an ungreased cookie sheet.
3. In a small bowl stir together flour, baking soda and baking powder.
4. In a medium or large bowl cream butter with sugar for about 3-4 minutes or until smooth.
5. Add in egg, vanilla and almond extract; beat until well combined.
6. Add in the creamed ingredients into the flour mixture; blend well.
7. Roll rounded teaspoonfuls of the dough into small balls.
8. Place the balls onto an ungreased cookie/baking sheet.
9. Bake for 8-10 minutes or until golden.
10. Let stand on the cookie sheet for about 2-3 minutes before removing to wire racks to cool.
Title: Peanut Butter Picnic Cake
Ingredients:
- 1/2 butter
- 1 1/3 sugar
- 1/4 vanilla
- 1 eggs
- 2 flour
- 2 baking powder
- 2 salt
- 1 milk
- 1 butter
- 1/4 peanut butter
- 1/4 vanilla
- 1 icing sugar
- 2 1/2 milk
- 3 -4
Instructions:
1. Cream butter and sugar.
2. Add eggs, peanut butter, and vanilla.
3. Beat well.
4. Add dry ingredients alternately with milk, mixing well after each addition.
5. Pour into greased and floured 9x13" pan.
6. Bake 350°F for 35-40 minute.
7. Cool and ice.
Title: Oreo Truffles
Ingredients:
- 1 Philadelphia Cream Cheese
- 1
Instructions:
1. Crush the entire package of oreos( a food processor works great). Reserve about a handful of the crushed oreos for later. In a big bowl, mix together the remaining crushed oreos with the cream cheese until it is evenly distributed. Roll the mixture into approximately 25-30 miniature balls. Place on a sheet pan and let sit in fridge for 30 minutes.
2. After truffles have sat in fridge, melt almond bark according to package instructions. Carefully dip each truffle into melted almond bark then sprinkle with the remaining bowl of crushed oreos. Let truffles sit in fridge for at least 1 hour then enjoy!
Title: Cocoa Bean Brownies
Ingredients:
- 3 eggs
- 1/3 canola oil
- 15 olive oil
- 3 garbanzo beans
- 1/2 soymilk
- 1 milk
- 1/2 sugar
- 1 -2 baking powder
- peppermint
Instructions:
1. Preheat oven to 350 degrees.
2. Put eggs and oil in the blender and mix for 10 seconds.
3. Add remaining ingredients into the blender and process until smooth.
4. Spray 8 x 8 inch pan with cooking spray. Pour batter into pan and bake for about 35 minutes*, or until brownies are just pulling away from edges of the pan.
5. Cool, cut and serve.
6. *Keep an eye on them after 30 minutes as oven temps can vary.
7. I refrigerate the brownies and find them even better when they have cooled. Very chocolaty, very yummy.
8. Because they are made with beans, it is advised not to eat too much at once.
Title: Sunshine Cake
Ingredients:
- 6 eggs
- 1/8 salt
- 1/3 cream of tartar
- 1 cake flour
- 1 sugar
- 1 lemon
- 1 vanilla
Instructions:
1. Sift flour, measure; then sift 4 times.
2. Measure and sift sugar.
3. Beat yolks until light and thick; gradually beat in one-half of the sugar and the lemon rind and vanilla.
4. Beat whites until frothy, add cream of tartar.
5. Beat to stiff peak stage, but not dry.
6. Fold in remaining sugar.
7. Fold in remaining sugar.
8. Cut and fold some of the whites mixture into yolk mixture; fold and cut in the flour and salt; then rest of the whites mixture.
9. Place in an un-greased pan with center tube.
10. Bake 1 hour at 325.
11. Invert pan.
12. When cool, remove cake.
Title: Caribbean Pavlovas
Ingredients:
- 2 Splenda sugar substitute
- 4 white wine vinegar
- 1/3 water
- 1 pineapple
- 1 mangoes
- 1 papaya
- 2 fresh spearmint
- 1 lime
- 2
- 1
Instructions:
1. Preheat oven to 250ºF. Very lightly coat 2 nonstick baking sheets with cooking spray.
2. Blend egg whites, Splenda, vinegar and hot water together at high speed until soft, white peaks form, about 5 minutes.
3. Spoon egg white mixture by half cupfuls onto prepared baking sheets. Using the back of a spoon, spread out and smooth mixture into eight 6 to 8-inch circles, no more than 1-inch thick each. Cook for about one hour and ten minutes, until crisp. Allow to cool completely on wire rack. (Note: These are very fragile. Handle very delicately.).
4. While pavlovas cook, make fruit topping. Combine pineapple, mango, papaya and mint in a large bowl. Squeeze juice of both lime halves over fruit mixture and gently stir fruit until ingredients are just combined. Allow fruit to macerate for 30 minutes.
5. When pavlovas are cool, gently mound about 3/4 cup of fruit filling on top of each pavlova. Yields 1 pavlova per serving.
Title: Twisted Butter Pumpkin-Ginger Bread Pudding
Ingredients:
- 4 extra virgin olive oil
- 4 eggs
- 1 light brown sugar
- 1 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/4 ground allspice
- 2 heavy cream
- 1 1/2 pure vanilla extract
- 1 golden raisin
- 1/2 crystallized ginger
- 1/4 confectioners' sugar
- 6
Instructions:
1. Preheat the oven to 375 degrees F. Cut the pumpkin or squash into quarters and remove the seeds. Brush the insides with a little olive oil and arrange on a baking sheet, skin-side up. Roast in the oven until the pumpkin or squash is soft all the way through, about 1 hour. Remove from the oven and let cool. Discard the skin and puree the flesh in a food processor. (The puree can be prepared 1 or 2 days ahead.).
2. Preheat the oven to 350 degrees F. In a large bowl, combine 2 1/2 cups of the pumpkin or squash puree, the eggs, brown sugar and spices. Whisk in the cream and vanilla.
3. Combine the bread, raisins and ginger in a 7-by-11-inch baking dish. Pour the melted Twisted Cinnamon, Honey & Brown Sugar butter over the bread, ginger and raisins. Then pour the pudding mixture over the bread to cover and let sit 15 minutes. (You might not use all of the pudding mixture at first; add more if there's room in the dish once the bread has soaked.) Bake in the preheated oven until the custard is set, about 40 minutes. Spoon into bowls and sprinkle a dusting of confectioners' sugar on top, if desired. It's fall in a dessert.
Title: Chocolate Butter Icing
Ingredients:
- 1 butter
- 8 powdered sugar
- 8 vanilla
- 4 milk
- 8
Instructions:
1. Cream butter.
2. Add sugar gradually while beating constantly.
3. Add melted baking chocolate then add vanilla.
4. Thin with milk or cream until of right consistency to spread.
5. Spread on warm cake.
Title: Chunky Pecan Pie Bars
Ingredients:
- 1 1/2 flour
- 1/2 butter
- 1/4 margarine
- 3 brown sugar
- 3/4 eggs
- 3/4 corn syrup
- 2 sugar
- 1 butter
- 1 vanilla
- 1 1/2 pecans
Instructions:
1. .Preheat oven to 350deg. Grease 13x9 inch baking pan.
2. crust; Beat flour, butter,and brown sugar in small mixer bowl until crumbly.
3. Press into pan , bake for 12-15 min until lightly brown.
4. Filling; Beat eggs ,cornsyrup,granulated sugar, butter and vanilla in med bowl with wire wisk. stir in chunks and nuts. pour evenly over baked crust. bake for 25-30 min or until set. cool completely in pan on wire rack.
Title: Mint Julep Balls
Ingredients:
- 2 powdered sugar
- 1 walnuts
- 2 pecans
- 1 Bourbon
- 1/4 corn syrup
- 1 1/2 powdered sugar
- 1/2
Instructions:
1. In a large bowl, combine wafer crumbs, 1 cup powdered sugar, cocoa and nuts and mix well.
2. Add bourbon, corn syrup, and peppermint extract and mix together with your hands until the mixture holds together.
3. Form the mixture into 1 inch balls and roll them in powdered sugar.
4. Store in an airtight container until ready to serve.
Title: Coconut or Pina Colada Cake
Ingredients:
- 1 water
- 3 coconut
- 1/3 cream of coconut
- 1 1/3 Cool Whip
- 1 coconut
- 1
- 2
Instructions:
1. Prepare cake mix according to package directions adding coconut to the batter.
2. Bake in a greased, floured 13x9x2 inch pan.
3. When done, remove from oven and punch deep holes in cake with a fork.
4. Pour the Cream of Coconut into holes.
5. Let sit until cool before icing.
6. For icing, mix cool whip, coconut, and liquer if desired.
7. Spread icing on cake and store refrigerated.
Title: Elsie's Chocolate Mousse Cake
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2 sweetened condensed milk
- 3 cold water
- 14 instant chocolate pudding mix
- 2
- 1/2
- 1
Instructions:
1. Preheat oven to 350F and prepare two 9-inch cake pans with non-stick spray.
2. Mix together the cake ingredients and beat on low for 30 seconds until combined and then another 2 minutes on medium. Pour cake batter into the prepared 9 inch pans.
3. Bake at 350F for 30-35 minutes or until cake is done. Cool cake for 10-20 minutes in pans and then remove from pans and cool thoroughly.
4. In a large mixer bowl, beat the condensed milk and chocolate until well blended.
5. Gradually beat in water then pudding mix until smooth.
6. Chill for at least 30 minutes.
7. Beat again until smooth.
8. Fold in whipped cream (which has been previously stiffly whipped).
9. Chill again for at least 1 hour.
10. Place one cake layer on a serving plate and top with 1 1/2 cups of the mousse mixture (a metal spatula works best for even spreading).
11. Top with remaining cake layer and frost sides and top of cake with remaining mousse.
12. Chill for 30 minutes before serving.
13. Garnish with fresh berries or shaved chocolate ribbons if desired.
14. STORE covered in the refrigerator.
Title: Money Bars
Ingredients:
- 1 2/3 bananas
- 3/4 light brown sugar
- 1/4 milk
- 1/4 eggs
- 2 vanilla extract
- 2 baking soda
- 1 cinnamon
- 1 salt
- 1/4 white whole wheat flour
- 1 3/4
- 1
Instructions:
1. Heat oven to 350. Line a 15x10x1/2-inch baking pan with nonstick foil (let the foil extend about 2-inches above pan at both ends).
2. Whisk mashed bananas, sugar, oil, milk, eggs, vanilla, baking soda, cinnamon and salt in a large bowl until mixed thoroughly. Whisk in flour just until blended; gently stir in 1/2 cup of the mini chocolate chips.
3. Spread batter in prepared pan. Sprinkle remaining chocolate chips on top. Bake 15-20 minutes until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
4. Holding foil by ends, lift from pan onto a cutting board. Carefully cut lengthwise in 4 strips and then cut each strip in 10; remove foil.
Title: Mocha-Walnut Marbled Bundt Cake (Dorie Greenspan)
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 walnuts
- 1 baking powder
- 1 salt
- 1 unsalted butter
- 2 unsalted butter
- 3 bittersweet chocolate
- 1/4 coffee
- 1 instant coffee
- 1 3/4 instant espresso powder
- 4 sugar
- 2 eggs
- 1 pure vanilla extract
Instructions:
1. GETTING READY: Center a rack in the oven and preheat the oven to 350°F Butter a 9- to 10-inch (12-cup) Bundt pan, dust the inside with flour and tap out the excess. (If you’ve got a silicone Bundt pan, there’s no need to butter or flour it.) Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the Bundt’s inner tube.
2. Whisk together the flour, ground walnuts, baking powder, and salt.
3. Set a heatproof bowl over a saucepan of gently simmering water. Put 2 tbsp of the butter, cut into 4 pieces, into the bowl, along with the chocolate, coffee and instant coffee. Heat the mixture, stirring often, until the butter and chocolate are melted and everything is smooth and creamy – keep the heat low so that the butter and chocolate don’t separate. Remove the bowl from the heat.
4. Working with a stand mixer, preferably with a paddle attachment or with a hand mixer in a large bowl, beat the remaining 2 sticks of butter and the sugar at medium speed for about 3 minutes – you’ll have a thick paste; this won’t be light and fluffy. Beat in the eggs one by one, beating well after each addition. The mixture should look smooth and satiny. Beat in the vanilla extract. Reduce the mixer speed to low and add the dry ingredients and the milk alternately, adding the dry mixture in 3 portions and the milk in 2 (begin and end with the dry ingredients).
5. Scrape a little less than half of the batter into the bowl with the melted chocolate and, using a rubber spatula, stir to blend thoroughly.
6. If you want to go for the gingko pattern, scrape all of the white batter into the pan and top with the chocolate. If you want a more marbled pattern, alternate spoonfuls of light and dark batter in the pan. When all the batter is in the pan, swirl a table knife sparingly through the batters to marble them.
7. Bake for 60 to 70 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Transfer the Bundt pan to a rack and let cool for 10 minutes before unmolding, then cool the cake completely on the rack.
Title: Pumpkin Praline Trifle
Ingredients:
- 1 golden brown sugar
- 1/2 sugar
- 1/3 half-and-half
- 1 1/2 unsalted butter
- 1 vanilla extract
- 1/4 salt
- 1 2/3 pecan halves
- 2 heavy whipping cream
- 8 mascarpone cheese
- 1/4 sugar
- 1 vanilla extract
- 15 pumpkin puree
- 1/2 golden brown sugar
- 1/4 ground cinnamon
- 1 nutmeg
- 1/4 ground allspice
- 1/4 salt
- 1/4 ladyfingers
- 4 1/2 dark rum
- 4 1/2
Instructions:
1. Praline: Spray baking sheet with nonstick spray. Bring both sugars and half and half to a boil in a heavy medium saucepan over medium-high heat, whisking to dissolve sugar. Reduce heat to medium-low and simmer 5 minutes, whisking constantly. Add butter, vanilla, and salt. Attach candy thermometer to pan. Simmer without stirring until temperature registers 260 degrees, about 8 minutes. Remove from heat; immediately mix in pecans. Transfer to prepared sheet, spreading in a single layer. Cool completely. Chop into 1/4-inch pieces.
2. For the Mascarpone Cream: Using and electric mixer, beat all ingredients in a large bowl until firm peaks form. Set aside 1/2 cup mascarpone cream for the pumpkin filling.
3. For the Filling: Whisk pumpkin, brown sugar, cream, cinnamon, nutmeg, allspice, and salt in a large bowl to blend. Whisk in reserved 1/2 cup mascarpone cream.
4. Spread 1/3 cup mascarpone cream over bottom of an 8x5-inch trifle dish (12-14 cup capacity). Place lay of ladyfingers over cream in bottom of dish (about half of a 3 ounce package). Sprinkle 1 1/2 tablespoons rum over. Spread 1/2 cup pumpkin filling over ladyfingers, spreading to edges. Sprinkle 1/3 cup praline over. Spread 1 cup mascarpone cream over.
5. Cover with another layer of ladyfingers. Sprinkle with 1 1/2 tablespoons rum, then spread 1 cup pumpkin filling over. Sprinkle 1/2 cup praline over.
6. Repeat 1 more time with 1 cup mascarpone cream, ladyfingers, 1 1/2 tablespoons rum, 1 cup pumpkin filling, and 1/2 cup praline. Spread remaining mascarpone cream over. Cover and chill overnight.
7. Can be made 2 days ahead. Keep chilled.
8. Uncover trifle. Sprinkle 1 cup praline decoratively over top.
Title: Jelly Roll
Ingredients:
- 3/4 cake flour
- 3/4 baking powder
- 1/4 salt
- 4 eggs
- 3/4 sugar
- 1 vanilla
- 1 powdered sugar
Instructions:
1. Cover bottom of jelly roll pan (15 1/2 x 10 1/2 x 1-inch) with wax paper.
2. Preheat oven to 400°F.
3. Sift first three ingredients together. Set aside.
4. In a mixing bowl, beat eggs at high speed until foamy. Add sugar slowly, a little at a time while mixer is running. Beat until very thick and the color of mayonnaise.
5. Gently fold in dry ingredients just until blended.
6. Pour into was papered pan and spread evenly to edges.
7. Bake 12 - 14 minutes until golden and cake is springy.
8. Loosen edges and invert in a kitchen towel (cotton, not terry-cloth) predusted with powdered sugar.
9. Peel off wax paper and roll towel and cake from a short side. Cool on a wire rack.
10. Unroll, spread a quality jelly of your liking to within 1/4 inch of edges, reroll without towel and place seam side down on platter. Dust with powdered sugar and serve in 1 to 1 1/2" slices.
11. Refrigerate leftovers.
12. Lemon Jelly roll variation: Prepare as above substituting 1/2 tsp lemon flavoring for the vanilla and add 1 tbsp finely grated lemon zest. Fill with Lemon Chess or Lemon pie filling (cooled).
Title: Dreamy Vanilla Buttercream Frosting
Ingredients:
- 1/2 unsalted butter
- 2 sweetened condensed milk
- 1 vanilla extract
- 1 milk
- 3 confectioners' sugar
Instructions:
1. Beat butter and condensed milk well, add vanilla and milk, gradually begin adding sugar, beating well after each addition.
2. Continue beating until icing forms soft, shiny peaks.
Title: Chamomile Cake With Honey Buttercream
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 4 vanilla bean paste
- 5 cake flour
- 6 baking powder
- 7 baking soda
- 8 salt
- 9 butter
- 10 honey
- 11 powdered sugar
- 1 salt
- 2
- 3
- 4
Instructions:
1. Preheat the oven to 350F; Grease and line pans or cupcake tins, set aside.
2. Over a low heat, warm the milk to a simmer and stir in the tea leaves. Bring back to a simmer and then turn off and set aside to cool and steep for at least 15 minutes.
3. In a mixing bowl, beat butter and sugar together until light and fluffy. Add the eggs one at a time and combine. Beat in the oil and vanilla. Gradually incorporate the flour, baking powder, baking soda and salt into the mixture. Strain the tea leaves out of the milk. Stir in the milk, mixing until well combined.
4. Transfer batter to prepared pans, filling half way and bake for 25 to 30 minutes, or until risen, golden and a toothpick when inserted comes out clean. Remove from the oven, allow to cool before icing.
Title: Banana Bread Brownies
Ingredients:
- 1 1/2 sugar
- 1 sour cream
- 1/2 butter
- 2 eggs
- 3 -4 bananas
- 2 vanilla extract
- 2 all-purpose flour
- 1 baking soda
- 3/4 salt
- 1/2 walnuts
- 1/2 butter
- 4 powdered sugar
- 1 1/2 vanilla extract
- 3 milk
Instructions:
1. Heat oven to 375°F Grease and flour 15x10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.
2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.
3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.
4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).
Title: Caribbean Cream Cake
Ingredients:
- 2 flour
- 1 1/3 sugar
- 1 salt
- 3 baking powder
- 1/2 canola oil
- 3 eggs
- 1 water
- 2 vanilla extract
- 2 sugar
- 8 eggs
- 1/4 crushed pineapple
- 2
- 8
Instructions:
1. Preheat oven to 350 degrees.
2. In a mixer bowl combine neufchatel, 2 eggs, 1/4 cup sugar and cream together.
3. Stir in the pineapple and set aside.
4. Mix together dry ingredients in a large bowl.
5. Add oil, water, vanilla, and rum extract.
6. Beat on medium for 2 minutes.
7. Add 3 eggs and beat for 30 seconds more.
8. Pour 2/3 batter in greased Bundt pan.
9. Spoon the neufchatel mixture on top of batter.
10. Pour remaining batter on top.
11. Bake for 55 minutes, or until center is set, testing with a butter knife for doneness.
12. Cool in pan for 10 minutes.
13. Enjoy!
Title: Raspberry Wontons
Ingredients:
- 24 wonton wrappers
- 8 cream cheese
- 1/4 powdered sugar
- 1 fresh raspberry
Instructions:
1. in a food processor combine berries, sugar and cream cheese, blend until smooth.
2. place about a teaspoon size dollop on each wrapper and wrap according to package instructions.
3. Deep fry or bake till crispy and sprinkle with cinnamon/sugar mixture.
Title: Shelly's Mother's Delightful Salad...and One of Winkki's Loves
Ingredients:
- 2 hot water
- 1 vanilla pudding mix
- 1 crushed pineapple
- 1 miniature marshmallows
- 2 -3 bananas
- 2 -3 Cool Whip
- 1 cheddar cheese
Instructions:
1. Cook 1 box of vanilla pudding according to package directions and allow to cool.
2. Mix together 2 boxes of orange jello with 1 cup hot water and allow to cool.
3. Mix together crushed pineapple (don't drain), marshmallows and sliced bananas.
4. Add pudding and jello mixture and stir well.
5. Place Cool Whip on Top (to taste).
6. Place shredded cheddar cheese on top (to taste).