lumicero/recipes-ing2inst huggingface dataset:
Title: Caramel Cake With Caramel Frosting
Ingredients:
- 2 2/3 plain flour
- 2 baking powder
- 1 salt
- 1 unsalted butter
- 2 granulated sugar
- 4 eggs
- 1 milk
- 1 vanilla extract
- 1/2 unsalted butter
- 1 1/2 dark brown sugar
- 1/2 milk
- 4 icing sugar
Instructions:
1. Preheat oven 180°C (approx 350°F).
2. Butter and flour three 9 inch square baking pans.
3. Tap out any excess flour and set aside.
4. In a medium bowl, combine the flour, baking powder, and salt, and mix well.
5. In a large bowl, beat the butter and sugar together until light and fluffy, then beat in the egg yolks, one at a time.
6. Alternately add the dry ingredients and milk to the batter, beginning and ending with the dry ingredients.
7. In another large now, beat the egg whites until stiff, glossy peaks form then gently fold them into the batter.
8. Stir in the vanilla.
9. Scrape the batter into the prepared pans and bake for 20 to 30 minutes, or until a cake tester inserted in the center of each layer comes out clean.
10. Let cool completely in the pans.
11. To make frosting.
12. In a large, heavy saucepan, melt the butter over low heat.
13. Add the brown sugar and milk and stirring; bring the mixture to a boil.
14. Remove from the heat and let cool.
15. Gradually stir in the caster sugar until well blended and very smooth.
16. Run a knife around the edges of each cake layer and un-mould onto wire racks.
17. Stack the layers on top of each other and spread the frosting over the top of each layer then all around the sides with a knife.
Title: Gingersnap Cookies
Ingredients:
- 1 1/2 butter
- 2 sugar
- 2 eggs
- 1/2 molasses
- 4 1/2 all-purpose flour
- 3 baking soda
- 2 ground cinnamon
- 1 ground ginger
- 1 ground cloves
- 1/2 salt
- 1/2 ground nutmeg
- sugar
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in molasses.
4. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture.
5. Refrigerate for 1 hour or until dough is easy to handle.
6. Roll into 1-in. balls; roll in sugar.
7. Place 2 inches apart on ungreased baking sheets.
8. Bake at 350°F for 8-12 minutes or until puffy and lightly browned.
9. Cool for 1 minute before removing to wire racks.
10. **Cook time does not include chilling the dough for 1 hour.
Title: Apple- Raisin Cardamom Snack Cake W/ Almond Brown Sugar Topping
Ingredients:
- 2 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 - 1 cardamom
- 1 cinnamon
- 6 butter
- 1 1/4 brown sugar
- 1 applesauce
- 2 vanilla
- 3 eggs
- 1 apple
- 3/4 raisins
- 1/3 flour
- 3 brown sugar
- 3 butter
- 2 cinnamon
- 1/4 - 1/2
Instructions:
1. Set oven to 350 degrees.
2. Grease a 9-inch square baking pan.
3. In a bowl combine flour, baking powder, baking soda, salt, cardamom and cinnamon.
4. In another bowl using an electric mixer at medium speed combine the butter with brown sugar, applesauce, vanilla and eggs until thoroughly combined; add to the flour mixture, stir until JUST until moistened.
5. Stir in apples and raisins.
6. Transfer into prepared baking dish.
7. For the topping; combine the flour with brown sugar and cinnamon (if using) add in the melted butter; mix to combine, then add in sliced almonds; sprinkle evenly over the top of the batter.
8. Bake for about 35 minutes or until the cake tests done.
9. Cool completely in the pan.
Title: White Chocolate Peppermint Cream Cheese Frosting
Ingredients:
- 6 white chocolate
- 4 cream cheese
- 1/4 butter
- 1 powdered sugar
- 2 - 2 1/2
Instructions:
1. Place the white chocolate in a small glass bowl in the microwave on high power for 1 minute.
2. Remove bowl from the oven and stir until chocolate is melted and smooth; set aside to cool.
3. Using an electric mixer on low speed, blend the cream cheese and butter for 30 seconds.
4. Add the melted white chocolate and blend another 30 seconds on low speed.
5. Add the mint extract and 2 cups of the powdered sugar; blend on low speed until the sugar is incorporated, 30 seconds more.
6. Increase mixer speed to medium and beat until frosting is fluffy, 1 minute more, adding up to 1/2 cup more sugar if needed, to make a good spreading consistency.
7. Use as desired.
Title: Wild Blueberry Bundt Cake
Ingredients:
- 1 butter
- 1 1/2 granulated sugar
- 4 eggs
- 2 flour
- 3 baking powder
- 1 salt
- 1/2 fresh blueberries
- 1 granulated sugar
- 4
- 1/2
Instructions:
1. Grease& flour a 10 inch bundt pan or angel food cake pan& set aside.
2. In a large bowl, beat butter with 1 cup of the sugar until fluffy; add egg yolks, one at a time, followed by orange rind.
3. Using clean beaters, beat egg whites in a separate bowl until soft peaks form; beat in remaining sugar, 1 tbsp at a time, until glossy peaks form and set aside.
4. Sift flour, baking powder& salt into another large bowl.
5. Stir dry ingredients into butter mixture, alternately with orange juice, making 3 additions of dry& 2 additions of juice to make a stiff batter.
6. Stir 1/3 of the egg whites into the batter, then fold in the remainder; fold in 2 cups of the berries.
7. Scrape into prepared pan& smooth top.
8. Bake in center of preheated 350F oven for 45- 55 minutes or until cake tester comes out clean; transfer to rack& cool for 20 minutes.
9. While cooling make the glaze: bring sugar& juice to a boil in a small saucepan, stirring continuously; boil hard for a minute, then allow to cool.
10. Loosen cake from edges of pan, place a rack over the pan& turn the cake out onto the rack; place a sheet of foil beneath the rack, brush the cake with the glaze& allow to cool.
11. Transfer the cake to a flat serving plate, fill center with remaining berries& dust lightly with icing sugar.
Title: Donna Hay's Apple Upside-Down Syrup Cakes
Ingredients:
- 90 butter
- 1 1/4 brown sugar
- 3 water
- 2 apples
- 75 butter
- 1/2 caster sugar
- 2 eggs
- 1 flour
- 1 baking powder
- 1 milk
- 1/3
Instructions:
1. Preheat oven to 160C (200F).
2. Stir 90g butter, brown sugar and water together in a saucepan until butter is melted. Then stir in apple slices and cook for 3 minutes.
3. Spoon apples equally into 6 x 1 cup muffin tins or ramikins. put a few tablespoons of syrup in with the apple slices as well. Reserve the remaining syrup for later.
4. Prepare the cake batter: Put all the ingredients in a bowl together. Mix until combined. Then spoon the batter equally over apples.
5. Bake 25 minutes or until a toothpick comes out clean.
6. Cool 5 minutes in the tin, then flip onto serving plates. Serve with extra caramel sauce and ice cream or unsweetened cream.
Title: Rice Cake
Ingredients:
- 1 sugar
- 1 eggs
- 5
Instructions:
1. Preheat oven to 350 degrees (this is an estimate, so watch your cake carefully!).
2. Sift the flour and sugar together.
3. Using an electric beater, beat the eggs into the flour and sugar for 10 minute.
4. Pour into a greased and floured cake pan and bake for about 30 minutes.
Title: Cherry Bread Pudding With Chavrie
Ingredients:
- 1 egg
- 1/4 sugar
- 1/4 half-and-half
- 1/2 milk
- 1 vanilla
- 2 dried tart cherry
- 1/4
Instructions:
1. Heat oven to 325°F Butter 2 oven-proof dishes or ramekins, 8 to 10 oz. capacity each.
2. Whisk together the egg, sugar and Chavrie® in medium bowl.
3. Whisk in the half-and-half and vanilla.
4. Stir in the roll pieces and dried cherries until well coated.
5. Let stand 5 minutes.
6. Spoon evenly into dishes. Bake 25 to 28 minutes or until set and knife inserted near center comes out clean.
7. Cool 15 minutes. Serve topped with a small scoop of ice cream.
Title: Tangerine Mousse
Ingredients:
- 5 gelatin sheets
- 4 Cointreau liqueur
- 10 eggs
- 1/2 sugar
- 1/2 lemon juice
- 1 1/2 tangerine juice
- 1 tangerine zest
- 2 heavy cream
Instructions:
1. Rehydrate gelatin.
2. In a saucepan, add egg yolks, sugar, lemon juice, tangerine juice and zest.
3. Mix well with a whisk.
4. Cook on low heat, stirring constantly, until it is thick enough to coat the back of a spoon.
5. Adjust sweetness.
6. Cool In a sauce pan over low heat add 6 tbl water, cointreau and gelatin.
7. Stir to dissolve.
8. Add to Tangerine/egg yolk mixture and mix thoroughly.
9. Whip cream to stiff peaks.
10. Whip egg whites to soft peaks.
11. Fold cream into tangerine mixture, then fold into whites.
12. Chill at least 4 hours or overnight.
Title: Texas Chocolate Cupcakes
Ingredients:
- 2 flour
- 2 sugar
- 1 salt
- 1/2 baking soda
- 1/4 water
- 1 butter
- 1 eggs
- 1/2 buttermilk
- 2 vanilla extract
- 1/3 brown sugar
- 1 butter
- 1 milk
- 1/2 confectioners' sugar
- 1/4
- 2 - 2 1/4
Instructions:
1. In a large mixing bowl, combine the flour, sugar, salt and baking soda. In a large saucepan over medium heat, bring cocoa, water, oil and butter to a boil. Gradually add to dry ingredients; mix well. Combine eggs, buttermilk and vanilla; gradully add to batter and mix well (batter will be very thin).
2. Fill paper lined muffin cups three-fourths full. Bake at 350 for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For icing, in a heavy saucepan, combine the brown sugar, butter and milk. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and syrup turns to amber. Remove from the heat; transfer to a small mixing bowl. Cool to room temperature. Gradually beat in confectioners' sugar. Spread over cupcakes.
Title: Devils Food Cake
Ingredients:
- 175 butter
- 1 water
- 3/4 cocoa powder
- 1 3/4 caster sugar
- 1 baking soda
- 2 self raising flour
- 1/2 light sour cream
- 2 eggs
- 250 dark chocolate
- 1/3 butter
- 25 cocoa powder
- 300 icing sugar
- 2
Instructions:
1. grease 2 deep, 24 cm round cake pans, line bases and sides with baking paper.
2. combine butter, water, cocoa, sugar and baking soda in a LARGE saucepan. stir over a low heat until butter is melted. bring to a boil and simmer uncovered 2 minutes.
3. remove from heat and cool 5 minutes.
4. whisk in flour.
5. add sour cream and eggs and mix until well combined.
6. divide mixture evenly between pans.
7. cook cakes in moderate oven (180 c) for about 30 mins or until cooked.
8. stand in pans for 5 mins then turn onto wire racks to cool.
9. to make chocolate ganache combine chocolate, thickened cream and butter in a small pan.
10. stir over a low heat until mixture is smooth.
11. remove from heat and transfer to a bowl, refrigerate until mixture is a spreadable consistancy.
12. spread ganache over top and sides of one cake, refrigerate until set.
13. place un-iced cake on serving plate and top with whipped cream, placed iced cake on top of cream and dust with cocoa and icing sugar to decorate.
Title: Muesli Cookies
Ingredients:
- 1/2 butter
- 1/3 demerara sugar
- 1 golden syrup
- 1 light corn syrup
- 2 self-rising flour
- 1 muesli
- baking soda
Instructions:
1. Preheat oven to 325 degrees F.
2. Lightly grease one or two baking sheets.
3. Put butter, sugar and syrup in a pan and heat gently until the butter is melted Measure all the other ingredients in a large bowl and add the melted mixture, stir until well blended.
4. Spoon teaspoonfuls on the baking sheet (s), making sure you give them room to spread Bake them for approx 15 minutes.
5. Leave them to cool on the baking sheet for a few moments, lift them of with a metal spatula and let them cool completely on a cake rack.
Title: Deditos De Nuez (Nutfingers), Nutty Fingers, Lady Fingers.
Ingredients:
- 720 margarine
- 1 powdered sugar
- 250 pecans
- 1 wheat flour
- 3 cinnamon
- 2 powdered sugar
Instructions:
1. Mix the margarine bars. It's important to use softened margarine otherwise the dough will be too sticky.
2. Slowly add the flour, mix until it's almost well combined, let a bit of flour aside to roll the dough later and to add to the cookies sheet if it's needed.
3. Add the sugar and mix until well combined.
4. Add the pecans and mix well. Roll the dough if needed, it shouldn't be sticky at this point.
5. Pre-heat the oven to 180ºC-220ºC.
6. Start making the fingers, size depends on preference.
7. Bake for 30-40 minutes.
8. Let them cool down a bit and roll in the sugar and cinnamon mix while the cookies are still warm.
9. Enjoy!
Title: Heavenly Rhubarb Cake
Ingredients:
- 2 sugar
- 1 1/3 sugar
- 1/2 ground cinnamon
- 5 canola oil
- 3 unsweetened applesauce
- 1/2 egg substitute
- 1 baking soda
- 1 flour
- 2 flour
- 1 rhubarb
- 3 walnuts
- 3
Instructions:
1. Preheat oven to 350 degrees.
2. Coat a 13 X 9 inch pan (glass is best) with non-stick cooking spray.
3. In a small bowl, combine 2 TBSP sugar and 1/2 tsp cinnamon.
4. Set aside.
5. In a large bowl, combine remaining 1 1/3 cup sugar, oil, applesauce, egg substitute, and sour milk.
6. In separate bowl, combine baking soda and flour.
7. Stir flour mixture into wet ingredients.
8. Stir in rhubarb.
9. Pour into prepared pan.
10. Sprinkle top of cake with walnuts (optional) and cinnamon/sugar mixture.
11. Bake in preheated oven for 40 minutes, or until top of cake springs back lightly when touched.
12. NOTE: To make sour milk, place one TBSP vinegar or lemon juice in a liquid measuring cup.
13. Add enough milk to equal one cup.
14. Let mixture sit several minutes to allow milk to curdle.
15. Buttermilk may be used in place of sour milk.
Title: Orange Date Cake
Ingredients:
- 1 boiling water
- 1 dates
- 1 sugar
- 1 1/2 shortening
- 3/4 eggs
- 3 flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 1/2 cold water
- 1/3
- 1/4
Instructions:
1. pour boiling water over dates and rind in bowl.
2. let stand.
3. Cream sugar,shortening, and egg yolks thoroughly.
4. Stir dry ingredients together.
5. Mix juice and water together.
6. Add dry ingredients alternately with juice and water mixture.
7. Stir date mixture and blend into batter.
8. Beat egg whites until stiff.
9. Fold into batter.
10. Spread into lightly greased and floured 9x13 inch pan.
11. Bake at 350 for 50 to 55 minutes.
12. Cool in pan.
13. Ice with orange butter icing.
Title: Strawberry Kissed Coconut Bars
Ingredients:
- 3/4 butter
- 1/3 powdered sugar
- 1 1/2 flour
- 2 2/3 coconut
- 2/3 sugar
- 6 flour
- 4
- 1
- 1/4
Instructions:
1. SHORTBREAD CRUST:
2. Cut the crust ingredients together in a food processor or with a pastry blender.
3. Avoid touching the crust and warming up the butter.
4. Press the crust in the bottom of a foil lined 9 inch square baking dish.
5. Combine coconut, sugar and flour in a large bowl.
6. Stir in egg whites and almond extract til well blended.
7. Carefully spread over crust.
8. Drop small spoonfuls of jam over coconut mixture.
9. Swirl with knife to marbleize.
10. Bake at 325 for 28-30 minutes til center is almost set and edges are golden.
11. Cool completely.
12. Use foil to remove from pan and cut into bars.
Title: Best Pineapple Cake
Ingredients:
- 2 flour
- 2 eggs
- 1 vanilla
- 2 sugar
- 2 baking soda
- 1/2 - 3/4 walnuts
- 1 crushed pineapple
Instructions:
1. Mix all the ingredients together in a large bowl. Either us a hand mixer or beat by hand until well blended. Bake in a greased and floured 9x13 pan at 350 degrees for 40-45 minutes.
2. Icing:
3. a cream cheese frosting is good but this cake needs only powdered sugar.
Title: Pumpkin Fudge Swirl Bundt With Cranberries (Vegan)
Ingredients:
- 2 light brown sugar
- 1 3/4 pumpkin puree
- 1 vanilla extract
- 2 1/2 flour
- 3 baking soda
- 2 salt
- 1/4 cinnamon
- 3 nutmeg
- 1/2 vinegar
- 1/2 dried sweetened cranberries
- 3/4 sugar
- 2 flour
- 4 water
- 2 vanilla extract
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 12-cup bundt pan.
3. Mix together the vegetable oil, pumpkin, vanilla, and vinegar.
4. In a separate bowl, mix together the brown sugar, flour, baking soda, salt, cinnamon, and nutmeg.
5. Fold the pumpkin mixture into the dry ingredients. Mix until combined.
6. Pour half of the pumpkin cake batter into the bundt pan.
7. Sprinkle the cranberries over the cake batter.
8. Mix the cocoa powder, sugar, and flour. Then add in the water and vanilla and stir until smooth.
9. Pour the chocolate fudge mixture over the cranberries. If desired, place a knife through the cake to marble it.
10. Pour the rest of the pumpkin cake batter over the chocolate layer.
11. Bake for about 50 minutes, or until a toothpick comes out clean.
12. Optional: After the cake cools, make a glaze by combining confectioner's sugar, brown sugar, cinnamon, and a little bit of water and/or maple syrup.
Title: Zucchini-Pineapple Loaf Cake
Ingredients:
- 3 eggs
- 1 sugar
- 2 vanilla
- 3 zucchini
- 2 1/4 crushed pineapple
- 1 flour
- 3 baking soda
- 2 salt
- 1 baking powder
- 1/2 cinnamon
- 2 nutmeg
- 3/4 raisins
- 1 currants
- 1
Instructions:
1. Set oven to 350 degrees (second lowest rack).
2. Grease two 9 x 5-inch loaf pans, or mini loaf pans.
3. In a large bowl, beat eggs, oil, sugar and vanilla, continue beating until thick and foamy with a spoon, then stir in shredded zucchini and pineapple.
4. Combine remaining dry ingredients together, then gently stir into zucchini/pineapple mixture just until blended.
5. Add the chopped nut and raisins; stir to combine.
6. Divide the batter evenly between two greased and floured 9x5 loaf pans.
7. Bake for 1 hour or until cake tests done.
8. Cool in pans for 10 minutes before removing.
9. Muffin Variation: follow above recipe except nearly fill paper-lined muffin cups.
10. Bake at 350 degrees for 24-30 minutes.
Title: Wacky Chocolate Cake
Ingredients:
- 3 flour
- 2 sugar
- 2 baking soda
- 1 salt
- 1/2 vanilla
- 2 vinegar
- 2 butter
- 10 cold water
- 2
Instructions:
1. Mis together the flour, sugar, baking soda, salt and cocoa.
2. Add vanilla, vinegar, butter and water and mix well.
3. Pour into lightly greased cake pan.
4. Bake for 45 minutes at 350 degrees.
Title: Easy Chocolate Chip Cookies
Ingredients:
- 6 butter
- 4 margarine
- 1 sugar
- 1 flour
- chocolate chips
Instructions:
1. melt the butter or margarine.
2. mix with sugar in bowl until soft.
3. add and mix the egg yolk, the chocolate chips, and the flour in the bowl.
4. shape the dough into circles in the oven tray.
5. put some chocolate chips on top of the circle cookie doughs.
6. bake until golden-brown.
Title: Jif's Peanut Butter Cake
Ingredients:
- 1/2 butter
- 1 water
- 1/2 peanut butter
- 1/2 flour
- 2 eggs
- 2 sugar
- 2 milk
- 1/2 vanilla
- 1 baking soda
- 1 butter
- 1/2 milk
- 1/3 peanut butter
- 1/2 vanilla
- 1 powdered sugar
- 3 1/2 peanuts
- 1/2 - 3/4
Instructions:
1. Cake: Combine butter, water, peanut butter and oil and bring to a boil, stirring constantly.
2. Turn off heat.
3. Cool.
4. Add remaining ingredients.
5. Mix well until blended and pour onto greased and flour 10 x 15 jellyroll pan.
6. Bake at 400 degrees for 20 to 25 minutes.
7. Cool and frost.
8. Frosting: Heat butter, milk and peanut butter to a boil in a large saucepan.
9. Add vanilla and powdered sugar.
10. Stir until smooth.
11. Frost cake.
12. Sprinkle with chopped peanuts.
Title: Flan Cake
Ingredients:
- 3/4 eggs
- 3 sweetened condensed milk
- 1 evaporated milk
- 1 vanilla
- 1 water
- 18 1/4 canola oil
- 1 1/4 eggs
- 1/3
- 3
Instructions:
1. Preheat oven to 325 degrees. Spray bundt pan thoroughly with cooking spray.
2. Pour 3/4 cup caramel topping in bundt pan.
3. Whip flan ingredients (eggs, condensed milk, evaporated milk, and vanilla) together with electric mixer.
4. Pour flan mixture into pan.
5. Prepare cake mix according to package directions.
6. Pour prepared cake mix over flan mixture in pan.
7. Bake for 35 to 45 minutes.
8. Cool for 15 to 20 minutes before inverting onto serving plate. Caramel topping will drip down the sides.
9. Drizzle additional caramel topping over sliced cake before serving if desired.
10. Store in refrigerator.
Title: Bananas Foster Crunch Cake
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 2 granulated sugar
- 2 eggs
- 1/4 light rum
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 1 3/4 cornmeal
- 1 1/2 baking powder
- 1/2 salt
- 1/2 all-purpose flour
- 1/3 pecans
- 1/4 brown sugar
- 1/4 butter
- margarine
Instructions:
1. Preheat oven to 350°.
2. Beat 1/2 cup butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
3. Add eggs, one at a time, beating after each addition.
4. Stir in mashed bananas, rum and vanilla extract.
5. Combine 1 1/2 cups flour and next 4 ingredients; add to the butter mixture, mixing until blended. Pour into prepared tube pan; set aside.
6. Combine 1/2 cup flour and remaining ingredients;; sprinkle over batter, Bake for 55 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Cool in pan on a wire rack for 10 to 15 minutes; remove from pan and let cool completely on wire rack.
Title: Strawberry Rhubarb Crunch (Low-Carb Version)
Ingredients:
- 1 flour
- 1 brown sugar substitute
- 3/4 oatmeal
- 1/2 butter
- 2/3 sugar substitute
- 1 -2 cinnamon
- 2 rhubarb
- 2 strawberries
- 1 water
- 2 cornstarch
- 1 pure vanilla extract
Instructions:
1. Preheat oven to 350.
2. In a roomy bowl, combine the flour, brown sugar substitute, oatmeal, butter, white sugar substitute, sugar and cinnamon and mix until crumbly.
3. Press half of the mixture into a greased 9x13 baking pan. Cover with the rhubarb and strawberries.
4. In a small saucepan, heat the water, cornstarch and vanilla over medium-low heat until thick and clear, stirring often. This takes about 5 minutes.
5. Pour over the rhubarb/strawberry layer.
6. Top with the remaining crumb mixture and bake at 350 for 60 minutes.
Title: Quick Almond Crescent Cookies
Ingredients:
- 1 butter
- 3/4 margarine
- 1 sugar
- 1 1/2 vanilla extract
- 2 1/2 flour
- 1 confectioners' sugar
Instructions:
1. Beat together butter and sugar until very light and fluffy.
2. Blend in extracts.
3. Mix in flour and almonds.
4. Using about 1 T of dough for each, shape into logs and bend into crecents.
5. Place on greased cookie sheet.
6. Bake 12 to 15 minutes at 350 degrees F until light brown.
7. While warm, roll crecents in confectioners' sugar.
8. Cool on racks and store in a tightly sealed container.
Title: Red Velvet Cake
Ingredients:
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 1 cake flour
- 1 1/2 buttermilk
- 3 salt
- 2 1/2 vinegar
- 1 baking soda
- 1 cream cheese
- 1 butter
- 1 vanilla
- 2 powdered sugar
- 6
- 1
- 2
Instructions:
1. Cream shortening, sugar, eggs, and flavors.
2. Make a paste of cocoa and food coloring.
3. Add to first mixture.
4. Alternately add flour and buttermilk.
5. Mix baking soda and vinegar in small bowl; add to batter., blend.
6. Bake in three 9" or 10" pans for 20 - 25 minutes at 350Â°.
7. Let cool completely.
8. For the frosting, blend all the ingredients until smooth.
9. Cover the cake with the frosting.
Title: Weight Watchers "cranberry Fluff"
Ingredients:
- 6 Cool Whip
- 1
- 21
Instructions:
1. mix coll whip with the dry pudding mix.
2. Fold in the cranberry sauce and chill.
3. note servings are a guess.
Title: Lemon Bite Cookies (Cake Mix)
Ingredients:
- 1/2 powdered sugar
- 1 egg
- 4 Cool Whip
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a bowl combine cake mix, egg and cool whip, mix well Batter will be very stiff.
3. Drop teaspoonful of dough into powered sugar.
4. Then roll into 1 inch balls,
5. Place balls 2 inches apart onto greased cookie sheet.
6. Bake for 10 to 12 minutes or until light brown on bottom.
7. Cool on wire rack.
Title: Lighter Apple Crisp
Ingredients:
- 4 cooking apples
- 1/3 sugar
- 1/4 cinnamon
- 1/2 sugar
- 2 brown sugar
- 2 flour
- 2 cinnamon
- 1/2 margarine
- 2 butter
Instructions:
1. Heat oven to 350.
2. In a 1-qt. casserole, combine apples with 1/3 cup sugar and 1/4rntsp. cinnamon.
3. In a small bowl, combine all topping ingredients except margarine.
4. Cut in margarine until crumbly.
5. Sprinkle evenly over apples.
6. Bake covered at 350 for 30 minutes.
7. Uncover and bake 15-20 minutes or until apples are tender.
8. Serve warm or cold.
9. Refrigerate remaining dessert.