lumicero/recipes-ing2inst huggingface dataset:
Title: Orange Polenta Cake
Ingredients:
- 60 reduced fat margarine
- 1 caster sugar
- 1 vanilla essence
- 2 eggs
- 4 polenta
- 200
- 1
- 1/2
- 1
- 1/3
Instructions:
1. In a medium mixing bowl, cream margarine, sugar and vanilla essence with electric beater.
2. Add eggs and egg whites, one at a time, continue beating between additions.
3. Blend in yoghurt, polenta, coconut, orange rind and orange juice.
4. Beat well for further 2 minutes.
5. Pour into greased ring pan.
6. Bake in a moderately slow oven (160C) for 40 to 50 minutes, or until cooked when tested and golden brown.
Title: Twix Style Candy Bar
Ingredients:
- 1 milk
- 20
- 2
- 6
Instructions:
1. Lay shortbread cookies out on a sheet pan or plate.
2. Unwrap caramel cube candies and place them in a microwave safe bowl with the milk. Microwave the caramels for about one minute, stir them, then continue microwaving in 30-second intervals until the caramel is smooth. If the caramel seems too thick, add another 2 tbsp milk.
3. Let the caramel cool slightly then spread it over the shortbread cookies. Let the cookies sit at room temperature until the caramel hardens again.
4. Melt chocolate in a double boiler on the stove or in a microwave-safe bowl.
5. Dip the caramel-topped shortbread cookies in the melted chocolate. Allow the excess chocolate to drip off and then place the homemade candy bar on waxed paper until the chocolate hardens. Store your candy bars in an air-tight container at room temperature.
Title: Irish Sticky Date Pudding With Irish Whiskey Toffee Sauce
Ingredients:
- 1 1/2 water
- 1 1/3 pitted dates
- 2 baking soda
- 1 butter
- 1/2 granulated sugar
- 4 eggs
- 1 vanilla
- 2 1/2 all-purpose flour
- 2 baking powder
- 3/4 butter
- 1 1/4 dark brown sugar
- 3/4
- 1/4
Instructions:
1. Grease 10-cup (2.5 L) Bundt or tube pan; dust with flour. Set aside.
2. In saucepan, bring water, dates and baking soda to boil; let cool.
3. In large bowl, beat butter with sugar until light; beat in eggs, 1 at a time. Stir in vanilla. In another bowl, whisk flour with baking powder; stir into butter mixture alternately with date mixture, making 2 additions of dry ingredients and 1 of date mixture. Scrape into prepared pan. Bake in centre of 350°F (180°C) oven for 45 minutes.
4. Irish Whiskey Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; stir in sugar until dissolved. Add cream and bring to simmer, stirring occasionally, until thickened slightly, about 5 minutes. Stir in whiskey; keep warm.
5. While still in pan and using skewer or toothpick, poke holes all over cake; pour 1/3 cup (75 mL) warm sauce evenly over top. Bake until cake tester inserted in centre comes out clean, about 15 minutes. Let cool in pan on rack for 10 minutes.
6. Invert cake onto platter. Poke holes all over; pour 1/3 cup (75 mL) more sauce over cake. (Make-ahead: Let cool completely. Wrap in plastic wrap; store in airtight container at room temperature for up 2 days. Cover remaining sauce and refrigerate for up to 2 days. Reheat to serve.).
7. To serve, cut into slices; drizzle with remaining warm sauce. Serves 12.
8. Canadian Living Magazine: March 2007.
Title: Pine Bark
Ingredients:
- 35 butter
- 1 light brown sugar
- 1
- 12
Instructions:
1. Place crackers on foil lined baking pan.
2. Melt butter and sugar in saucepan, heat until boiling. Boil for 3 minutes without stirring.
3. Spread over crackers and bake @ 400 for 7 minutes.
4. Remove from heat and immediately sprinkle with the chocolate chips. Let stand for 5 minutes and then spread the melted chocolate chips.
5. Cool and break into pieces.
6. You could add pieces of Andes Mints on top of chocolate before it cools, to give it a minty flavor.
Title: The Best Oatmeal Chocolate Chip Cookies
Ingredients:
- 1 flour
- 1/2 brown sugar
- 1 oats
- 1/2 sugar
- 1/2 baking soda
- 1/2 salt
- 3/4 chocolate chips
- 1/2 butter
- 1 egg
- 1 vanilla extract
Instructions:
1. Heat oven to 350.Mix all ingredients together.Drop rounded teaspoons about 2 inches apart onto greased cookie sheet.
2. Bake 8-11 minutes until light brown.
3. Let cookies sit for 2 minutes, then remove to wire racks.
Title: Alfredo's Flan
Ingredients:
- 1/2 sugar
- 1 sweetened condensed milk
- 1 evaporated milk
- 4 eggs
- 4 cream cheese
- 1/2 vanilla
Instructions:
1. carmelize sugar in saucepan and pour into sprayed 8 inch pan.
2. Mix rest of ingredients in blender and carefully pour over a spoon into pan of carmelized sugar.
3. Cover with foil.
4. Place in hot water bath in oven.
5. Bake 350 deg 45-60 minute.
Title: Oatmeal-Chip Cookie Mix in a Jar
Ingredients:
- 2/3 flour
- 1/2 baking soda
- 1/2 ground cinnamon
- 1/4 salt
- 1/3 brown sugar
- 1/3 granulated sugar
- 3/4 quick oats
- 1 1/2 old fashioned oats
- 1/2
Instructions:
1. Combine flour, baking soda, cinnamon and salt in small bowl.
2. Place flour mixture in 1-quart jar.
3. Layer remaining ingredients in order listed above, pressing firmly after each layer.
4. Seal with lid.
5. Add Recipe to Attach to jar with a ribbon.
6. Recipe to Attach: Beat 1/2 cup softened butter, 1 large egg and 1/2 teaspoon vanilla extract in large mixer bowl until blended.
7. Add cookie mix; mix well, breaking up any clumps.
8. Drop by rounded tablespoons onto ungreased cookie sheets.
9. Bake in preheated 375 degree F oven for 8 to 10 minutes.
10. Cool on baking sheets for 2 minutes, remove to wire racks.
Title: Quick Double Chocolate Cupcakes
Ingredients:
- 1 water
- 1 1/3 eggs
- 1/2
- 3
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. Line 2 (12-portion) muffin tins with paper cupcake liners and set aside.
3. In a bowl, using an electric mixer, mix the cake mix, water, oil, and eggs on medium speed until moistened and smooth.
4. Stir in 3/4 cup chocolate chips.
5. Divide the batter evenly among the muffin tins, stirring it occasionally to redistribute the chocolate chips.
6. The batter will nearly fill each liner to the top.
7. Evenly sprinkle the remaining chocolate chips over the tops of the cupcakes.
8. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 15 to 18 minutes.
9. Transfer to a rack to cool.
10. Frost with your favorite icing.
Title: Moist, Dense, Heavy Cream Pound Cake
Ingredients:
- 3 granulated sugar
- 1 butter
- 7 eggs
- 3 cake flour
- 1 heavy whipping cream
- 2 vanilla extract
- 1 lemon juice
Instructions:
1. Cream sugar and softened butter until smooth.
2. Add eggs in 1 at a time, mixing well between each addition.
3. sift in 1 1/2 cups cake flour, and combine.
4. Add heavy cream to mixture, stir in well.
5. sift in the remaining 1 1/2 cups cake flour and combine until smooth.
6. Stir in vanilla extract and additional optional flavors.
7. Pour into Greased and floured bundt pan or 2 loaf pans.
8. Place in the middle of a cold oven, turn on heat to 350 degrees F.
9. Bake 60-70 minutes, until a knife inserted in the middle of the cake comes out clean.
10. (the smaller the pan, the less time it will take to bake.).
11. Remove from oven and let cool before removing from pan.
12. store in an airtight container or wrap with aluminum foil.
Title: Fresh Walnuts in Syrup (Glyko Karydaki)
Ingredients:
- 1000 walnuts
- 1200 sugar
- 300 water
- 2 lemons
- 5 cloves
- 1 cinnamon stick
Instructions:
1. If you cannot prepare the nuts the same day, you can store them in the fridge for about two weeks.
2. Wash the nuts and peel the outer skin.
3. Take a knitting needle and prick the walnuts once. Place in a pot with plenty of water to cover them.
4. Boil till soft.
5. Remove from the saucepan and put into a large bowl of cold water.
6. Leave in the water for 48 hours, changing the water every 8 hours.
7. Remove from the saucepan and put into a large bowl of cold water and add the juice of one lemon.
8. Leave in the water for 1 hour, this will make them crunchy and shiny.
9. Put the 400ml of water and the sugar together in a saucepan and bring to the boil. Simmer for 8 minutes.
10. Drain the nuts and put them into the syrup and boil for 5-7 minutes.
11. Take the saucepan off the heat and put to one side for 24 hours. The walnuts need to stay in the saucepan to cool for 24 hours. At no time should you put the lid on the saucepan.
12. Put the saucepan back on to boil and boil rapidly, when it is ready (the syrup thickens) add the juice of one lemon, boil for a little and remove from the heat.
13. Add the cinnamon and the cloves.
14. (The preparation time doesn't include the waiting time. Cooking time only approximately).
Title: Black Forest Dump Cake
Ingredients:
- 1 cherry pie filling
- 1 sweet cherries
- 1 walnuts
- 1 butter
- 3/4
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Spray 9x13 baking dish with cooking spray.
3. Dump cherry pie filling into dish and spread evenly.
4. Repeat with cherries, including juice.
5. Sprinkle cake mix over the top - DO NOT STIR.
6. Sprinkle with chopped nuts.
7. Distribute butter pieces evenly over the top.
8. Bake in the preheated oven for 45 minutes.
Title: Oreo Delight
Ingredients:
- 35 butter
- 6 margarine
- 1 cream cheese
- 1/4 sugar
- 2 milk
- 1 milk
- 3 1/4 chocolate instant pudding
- 2
Instructions:
1. Mix crushed cookies and butter in medium bowl.
2. Press firmly onto bottom of 13 by 9 in baking dish.
3. Refrigerate 10 minute.
4. Beat cream cheese, sugar, and 2 tbsp of milk in medium bowl with wire whisk until blended well.
5. Gently stir in 1 1/4 cups of whipped toppping.
6. Spread over crust.
7. Pour 3 1/4 cups milk into large bowl.
8. Add pudding mixes and beat with a wire whisk for 2 minute.
9. Pour over cream cheese layer.
10. Let stand 5 minutes or until thickened.
11. Drop remaining whipped topping by spoonfuls over pudding spread to cover pudding.
12. Top with crushed candy, chocolate, cookies, or your topping of choice.
13. Refrigerate at least 4 hours.
Title: Maple Pumpkin Pots De Creme
Ingredients:
- 1 heavy cream
- 3/4 maple syrup
- 3/4 canned solid-pack pumpkin
- 1/2 ground cinnamon
- 7 nutmeg
- 1/2 salt
- 1/8
Instructions:
1. Preheat oven to 325 degrees.
2. Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to a simmer over moderate heat.
3. Whisk together yolks, cinnamon, nutmeg, and salt in a bowl.
4. Add hot pumpkin mixture to yolks in a slow stream, whisking constantly.
5. Pour custard through a fine-mesh sieve into a large measuring cup, then divide among custard cups (you may have some custard left over, depending on size of cups).
6. Bake custards in a hot water bath pan covered tightly with foil, in middle of oven until a knife inserted in center of a custard comes out clean, 35 to 40 minutes.
7. Transfer custards to a rack to cool completely. Chill, covered, until cold, at least 2 hours.
Title: Peanut Butter Balls
Ingredients:
- 1 peanut butter
- 1 honey
- 2 powdered milk
- 1 1/2 walnuts
- 1 1/2 pecans
- 1 powdered sugar
Instructions:
1. Mix peanut butter, honey, and milk together in a large bowl to form very thick mixture.
2. Roll mixture in small balls about the size of a walnut.
3. Roll the balls in either the crushed cornflakes, finely chopped nuts, or powdered sugar.
4. Place on waxed paper and refrigerate for 20 minutes.
Title: Sugarless Oatmeal Banana Cookies- Great for Babies!
Ingredients:
- 1 quick oats
- 1/4 milk
- 1/4 vanilla
- 1 butter
- 3
- 1/4
Instructions:
1. preheat oven to 350.
2. combine oats, milk, and vanilla. puree in a food mill or processor. *The oats will look really dry even with the liquid, but once they are pureed it is fine.
3. add the mashed banana to the oats, puree.
4. Add the melted butter and flour, puree. It look likes more pancake batter than cookie dough.
5. Spoon onto a greased cookie sheet. bake for 20 minutes until the bottoms are golden brown.
6. .
Title: Maple Bacon Cupcakes
Ingredients:
- 4 1/2 butter
- 1/2 bacon drippings
- 1 egg
- 5 brown sugar
- 4 maple syrup
- 1 1/4 self rising flour
- 1 baking soda
- 1/2 baking powder
- 1 kosher salt
- 1/4 bacon
- 1/4
Instructions:
1. Cook some bacon in a fry pan (about 6 thick strips). Reserve the drippings and place in the fridge to solidify. Mince 1/4 a cup of the bacon. The chef should eat whatever is left to assure that the bacon is tasty.
2. Beat the crud out of the butter and solidified bacon fat 'till light and creamy. Add the brown sugar and maple syrup and beat well until combined.
3. Add the egg and beat until incorporated.
4. Sift the flour, salt, baking soda and powder together. Seriously, do it. You want a fine crumb for this recipe.
5. Add 1/3 of the flour mixture and mix, then 1/2 of the milk, then continue to alternate the dry and wet ingredients, ending with the dry. Mix until just combined. Fold in the bacon.
6. Scoop into cupcake papers and bake at 350 F for 18-22 minutes or until a toothpick comes out clean. Be sure to rotate the pan after the first 15 minutes for even baking.
Title: Individual Chocolate Truffle Cakes
Ingredients:
- 4 heavy cream
- 3 unsalted butter
- 1 Amaretto
- 2 fresh raspberries
- 8 bittersweet chocolate chips
- 5 unsalted butter
- 10 eggs
- 3 sugar
- 3 all-purpose flour
- 1/2 all-purpose flour
- 5 ice cream
- 1
Instructions:
1. TRUFFLES: Combine the chocolate, cream, and butter in a small heatproof bowl, set over simmering water, and let melt.
2. When almost melted, remove from the heat and stir the mixture until smooth. Stir in flavoring of your choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes.
3. Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray.
4. Place 1 raspberry in center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes.
5. CAKE: Position a rack in the center of oven and preheat oven to 350 degrees. Spray 8 oversize muffin cups with cooking spray. Line bottoms with rounds of waxed paper. Set aside.
6. In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter. Cool slightly.
7. Meanwhile, in the large bowl beat on high speed, eggs, egg yolks, and sugar until tripled in volume, about 5 minutes.
8. On low speed, add in the chocolate mixture just until combined. Remove the bowl and fold in the flour, using a rubber spatula.
9. Spoon a little of the batter into each of the prepared cups top with 1 truffle, and cover with the remaining batter.
10. Arrange cups on a baking tray and bake 15 minutes or until edges of the cakes begin to pull away from the sides of the cups. Let stand 10 minutes.
11. Invert onto individual dessert plates and carefully peel off paper. Serve warm with whipped cream or ice cream next to each cake and a few fresh raspberries.
Title: Creamy Margarita Popsicles
Ingredients:
- 1 1/4 fresh lime juice
- 1 sweetened condensed milk
- 1 water
- 1/4 kosher salt
- 2 salt
- 12
Instructions:
1. In a pitcher or large cocktail shaker, combine the lime juice, sweetened condensed milk, water, tequila, and orange juice. It is important to combine the ingredients in a container that has a spout because it will make it much easier to pour the mix into cups.
2. Line out the Dixie cups on a baking sheet, so it will be easy to transport them to the freezer. Fill each Dixie cup 90% of the way with the tequila mixture.
3. Slice the limes into 1/4 inch thick rounds. Push a craft spoon through the center of each lime round, so that half of the stick pokes out from each side. Top the mixture with the lime sticks. Make sure the lime is resting directly on top of the tequila mixture.
4. Freeze for at least 6 hours, or overnight. When ready to remove the popsicles from the Dixie cups, simply snip a small cut in the rim of each cup and peel them away from the popsicle. Place the popsicles onto a dish with crushed ice to keep them from melting too quickly, Sprinkle the tops generously with kosher salt, and serve.
Title: Chocolate Chip Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 sour cream
- 1 eggs
- 1 sugar
- 4 water
- 1/2 butter
- 3/4 powdered sugar
- 3/4 vanilla
- 1/2 - 1
- 4
- 1
Instructions:
1. add milk a little at a time to make the consistency you want.
2. Mix all ingredients at one time and Do NOT mix in a Mixer; Mix with a wooden spoon, in glass bowl.
3. preheat oven to 350.
4. grease& flour bundt pan and cook for 40-50min or until toothpick comes out clean.
5. Leave in pan until cool and take out and frost with icing.
6. Mix, Icing in a glass bowl also.
Title: Fruit Sundae Cones
Ingredients:
- 3/4 strawberry
- 3 coconut
- 6
- 1/2
- 1/4
Instructions:
1. Place the cut-up strawberries in blender container; cover and blend until smooth.
2. Place the 3 cups of assorted fruit in a bowl, toss with asorbic acid to prevent darkening if desired.
3. Spoon fruit into cones and drizzle with strawberry puree, sprinkle with toasted coconut.
4. Enjoy!
Title: Chocolate Poke Cake
Ingredients:
- 1 3/4 flour
- 2 sugar
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1/4 eggs
- 2 milk
- 1 butter
- 1/2 vanilla
- 1 sweetened condensed milk
- 1 chocolate chips
- 1 heavy whipping cream
- 2 powdered sugar
- 1/2 vanilla
- 1/4 brewed coffee
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 9x13 inch baking dish and set aside.
3. In a large bowl, combine dry cake ingredients.
4. Add eggs, milk, butter and vanilla, and beat on medium speed for 2 minutes.
5. Add coffee or boiling water and mix to combine. The batter will be runny.
6. Pour into baking dish and bake 30-40 minutes, until a knife inserted in center comes out clean.
7. Allow to cool slightly, then poke holes all over cake with the handle of a wooden spoon.
8. Filling:
9. Put chocolate chips and sweetened, condensed milk in a microwave safe bowl and heat for two minutes.
10. Whisk until smooth.
11. Pour over cake, using a spatula to spread filling into holes in the top of the cake.
12. Allow to cool for about an hour on the counter, then transfer to the refrigerator to cool completely.
13. Topping:
14. Beat whipping cream until soft peaks form.
15. Add cocoa powder, powdered sugar and vanilla.
16. Mix until stiff peaks form.
17. Spread over cake, then slice and serve!
Title: Mamaw's Chocolate Pudding
Ingredients:
- 3/4 all-purpose flour
- 1/2 salt
- 1/2 sugar
- 1 1/2 vanilla
- 4 butter
- 1
Instructions:
1. Blend dry ingredients in large saucepan.(I prefer using a whisk)
2. Slowly add milk, while stirring over medium heat.
3. Stir contstantly until pudding comes to a boil and for a couple of minutes more.
4. Remove from heat and whisk in butter and vanilla.
Title: Whole Wheat Butterscotch Brownies
Ingredients:
- 2 brown sugar
- 1/2 butter
- 3 whole wheat flour
- 1 1/2 baking powder
- 1/2 salt
- 4 eggs
- 2 vanilla
- 1 1/2 cashews
Instructions:
1. Blend brown sugar and melted butter until smooth.
2. In a separate bowl combine the flour, baking powder & salt - whisk together and set aside.
3. In a third bowl combine the eggs and vanilla - beat together lightly.
4. Add egg mixture to the sugar/butter combo and beat at medium speed for about 8 minutes.
5. Fold in the flour mixture and beat 2 minutes or until blended.
6. Fold the cashews into the mixture.
7. Pour into a greased 13"x9" pan.
8. Bake in a 350 f. degree oven for 30-40 minutes.
Title: Mandel Broetli (Almond Biscuits)
Ingredients:
- 4 eggs
- 500 icing sugar
- 2 kirsch
- 1/2 salt
- 1 plain flour
- 550
- 100
Instructions:
1. Cream eggs and sugar.
2. Add kirsch, almond essence, and salt.
3. Add flour ground almonds and knead to a dough. (You may need a little extra flour).
4. Roll out the dough to 1cm thick on a floured surface.
5. Using cookie cutters, cut out shapes, make decorations on them using shortbread moulds (or use Anisbrötli Mödeli if you have them!).
6. Place on baking paper on an oven tray.
7. Bake at 160 degrees Celcius for 20 minutes. The biscuits should not brown but stay light in colour.
Title: Kiwi Fool
Ingredients:
- 5 kiwi
- 1/2 sugar
- 2
- 1
Instructions:
1. Puree kiwi in a blender with 1/4 cup sugar.
2. Beat egg whites until foamy.
3. Add 1/4 cup sugar and beat until still peaks form.
4. Beat whipping cream until stiff.
5. Fold in egg whites and kiwi puree.
6. Spoon into dessert dishes and freeze.
7. Let stand at room temperature 20 minutes before serving.
Title: Chocolate Mousse in Minutes
Ingredients:
- 4 chocolate
- 9 mascarpone cheese
- 2 icing sugar
- 2 cognac
Instructions:
1. Melt the chocolate in the microwave on medium or in a heatproof bowl set over a pan of simmering water.
2. Quickly beat in the mascarpone and enough icing sugar and cognac to taste.
3. Spoon into small cups or ramekins and chill for atleast 10 minutes until cool and set.
Title: Chocolate Mousse With a Coffee Twist
Ingredients:
- 12 bittersweet chocolate
- 6 unsalted butter
- 6 eggs
- 1/4 brewed coffee
- 2 brewed coffee
- 1/2 cream of tartar
- 2 1/2 heavy cream
- 1 1/2 confectioners' sugar
- 1 instant espresso
Instructions:
1. In a medium saucepan, melt the chocolate with the butter over moderately low heat, stirring occasionally. Remove from the heat and stir in the vanilla.
2. In a medium, heatproof bowl, whisk the egg yolks with 1/4 cup plus 2 tablespoons of the granulated sugar and the coffee. Set the bowl over a saucepan of simmering water and whisk constantly until the yolks are frothy and an instant-read thermometer inserted in them registers 160°, about 6 minutes. Remove from the heat and fold in the melted chocolate.
3. In another medium bowl, whisk the egg whites with the cream of tartar and the remaining 1/2 cup of granulated sugar. Set the bowl over the saucepan of simmering water and whisk the whites constantly until an instant-read thermometer inserted in them registers 140°, about 5 minutes. Remove the bowl from the saucepan and continue beating the whites until stiff and glossy. Fold the beaten whites into the chocolate mixture.
4. In a clean bowl, beat 1 cup of the heavy cream until firm. Fold the whipped cream into the chocolate mixture until no streaks remain. Spoon the mousse into 8 glasses and chill for at least 2 hours.
5. Just before serving, beat the remaining 1 1/2 cups of heavy cream with the confectioners' sugar until firm. Sprinkle on the instant espresso and fold gently so the flecks and streaks are visible. Dollop the cream over the mousse and serve.
6. MAKE AHEAD The mousse can be prepared through Step 4 and refrigerated for up to 2 days.
Title: Kathy's Apple Crisp
Ingredients:
- 4 apples
- 1 lemon juice
- 1/3 flour
- 1 oats
- 1/2 brown sugar
- 1/2 salt
- 1 cinnamon
- 1/3 butter
Instructions:
1. Place apples in greased baking dish and sprinkle with lemon juice.
2. Combine dry ingredients, add melted butter. Sprinkle crumb mixture over apples.
3. Bake at 375 for 30 minutes.
4. Serve with vanilla ice cream and whipped topping!
5. Also try with peaches.
Title: Campfire Orange Rind Cake
Ingredients:
- 12 -15 oranges
- 18 eggs
- 3 water
- 1/2
- 1
Instructions:
1. Prepare the oranges by cutting off one end. Save the parts cut off for later. Remove the pulp from the oranges, but leave the rinds intacts!
2. Make the cake batter with the cake mix, eggs, oil, and water. Stir well.
3. Pour the cake batter in the orange rinds, about 1/2 full. Put the tops of the oranges back on the orange. Wrap the oranges in aluminum foil.
4. Lay the wrapped oranges into the hot coals from a campfire. Cook for about an hour or until the cakes are cooked through.
5. Enjoy Eating out of the orange rind!