lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Cream Puff Ring
Ingredients:
- 1/2 water
- 4 butter
- 1/2 sugar
- 1/8 salt
- 1/2 flour
- 2 eggs
- 1/2 butter
- 1/2 sugar
- 2 real vanilla extract
- 1 eggs
- 3 bittersweet chocolate
- 2 butter
- 2
Instructions:
1. CREAM PUFF. Preheat oven to 400°F Lightly butter a cookie sheet, set aside.
2. In medium saucepan over high heat, heat water with butter, sugar, and salt until mixture boils. Turn heat to low and add flour. Stir vigorously over low heat until dough leaves the side of the pan in a smooth compact ball about 1 minute.
3. Beat in eggs, one at a time, beating well after each addition; continue beating until dough is smooth and satiny (it should have a sheen to it). You can also transfer the dough to your KA mixer and use your paddle to beat in each egg.
4. Drop heaping spoonfulls of dough in a large oval, making sure each dropful touches the one next to it (this is what will hold your ring together once baked).
5. Bake 35-40 minutes or until golden brown and firm. Pierce the ring with a skewer or narrow knife in about 4 or 5 places and let cook for a few more minutes (this allows steam to escape, which keeps the ring crisper).
6. Cool on a rack. Ring can be prepared 1 day ahead and wrapped when cool.
7. FILLING. Prepare while baking the ring or earlier in the day.
8. Cream butter and sugar until light and fluffy. Beat in chocolate and vanilla.
9. Add eggs one at a time, beating well after each. Continue to beat until sugar is thoroughly dissolved. Chill for a least one hour.
10. GLAZE. In top of a double boiler, melt butter and chocolate together, stirring until smooth (you can use a microwave).
11. ASSEMBLY. Slice cream puff in half horizontally, gently move the top and set aside, fill the bottom of the ring, then replace the top of the ring. Drizzle glaze over the top of the ring. Chill until ready to serve.
12. Serves 6. Double the recipe for 12 servings.
13. For bite size puffs (great for buffets) use a teaspoon or small ice cream scoop, puffs should be about the size of a walnut or a little smaller. To fill- snip open tops and pipe in filling, Drizzle on Glaze.
14. I have made slightly larger puffs and served 3 on a plate, or divided dough into 6 puffs for a full size serving.
Title: Gluten-Free "whatever Floats Your Boat" Brownies!
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 eggs
- 3 instant chocolate pudding mix
- 1 vanilla
- 2 salt
- 1/2
- 1/4
Instructions:
1. Preheat oven to 325 degrees Farenheit.
2. Grease an 8 inch square pan or line with foil.
3. In a medium bowl, combine melted butter and cocoa. Stir until the cocoa is dissolved.
4. Add sugar and mix well.
5. Add eggs one at a time and stir until well combined.
6. Add instant chocolate pudding mix and stir until well combined.
7. Stir in vanilla, flour and salt until you no longer see any flour (do not overmix).
8. Fold in "Whatever Floats Your Boat!".
9. Spread in pan and bake for 20 minutes.
10. Turn pan 180 degrees, turn heat up to 350, and bake for 8-10 more minutes. (Cooking time will depend on oven).
11. DO NOT OVER BAKE - your brownies will come out dry. Adjust time/temp accordingly for your oven. If you do the knife/toothpick test, it should come out with moist crumbs, not clean.
12. Cool completely before cutting into squares.
13. For a double recipe, bake in a 9x13 pan and add 5 minutes to the baking time.
Title: Lemon-Honey Almond Cake (Kosher for Passover)
Ingredients:
- 1 honey
- 2/3 water
- 1/3 sugar
- 1/4 fresh lemon juice
- 2 sugar
- 2 matzo meal
- 1 ground cinnamon
- 1 ground allspice
- 1 eggs
- 1/2 lemon peel
- 6
- 1/2
- 1
Instructions:
1. Make syrup: Combine all ingredients in heavy medium saucepan.
2. Stir over medium-low heat until sugar dissolves.
3. Increase heat and boil 1 minute. Cool.
4. Make cake: Preheat oven to 350°F
5. Oil 13 x 9 x 2-inch metal baking pan.
6. Finely grind almonds and 1/2 cup sugar in processor; transfer to medium bowl.
7. Whisk in matzo cake meal, matzo meal, cinnamon and allspice.
8. Using electric mixer, beat eggs and remaining 1 1/2 cups sugar in large bowl until very thick and pale in color, about 10 minutes.
9. Beat in oil and lemon peel.
10. Fold in almond mixture.
11. Transfer batter to prepared pan.
12. Bake cake until tester inserted into center comes out clean, about 45 minutes.
13. Cut hot cake into 32 squares; leave in pan.
14. Drizzle cooled syrup over.
15. Let stand until syrup is absorbed, at least 30 minutes.
16. Serve warm or at room temperature. (Can be made 2 days ahead.
17. Cool, cover and store at room temperature.).
Title: CHOCOLATE Peanut Butter Pudding
Ingredients:
- 2 milk
- 1/2 chunky peanut butter
- 1 chocolate instant pudding
Instructions:
1. Pour milk into bowl.
2. Add in Peanut Butter and pudding mix.
3. Beat slowly after until mixed.
4. Mix no longer than a minute.
5. Pour the mixture into serving cups or dishes.
6. Let set for about 5 minutes,refridgerate shortly before serving.
7. Nice garnishes may be,chopped nuts,chocolate sprinkles.
Title: Nutella and Cinnamon Muffins
Ingredients:
- 75 butter
- 100 sugar
- 1 egg
- 1 vanilla extract
- 1 milk
- 1 1/2 whole wheat flour
- 1 1/2 baking powder
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/2 salt
- 2 chocolate
- 8 ground cinnamon
- 1/4 butter
- 2
- 45
Instructions:
1. In a large bowl of an electric or stand mixer, cream butter and sugar together on medium speed.
2. Mix in the egg, vanilla extract, and milk. Gently stir in, until barely combined, flour, baking powder, cinnamon, nutmeg, salt and chocolate drops.
3. Spoon 1 heaping tablespoon of batter into the greased or lined with muffin paper liners muffin cavity. Layer with 1 teaspoon Nutella in the center and spoon another heaping tablespoon of batter on top. Repeat layering batter and Nutella into each muffin tin (8-9 muffins). Fill the empty muffin tins halfway with water for even baking.
4. Bake the muffins at 220?C for 5 minutes. Reduce temperature to 180?C and bake for an additional 13-17 minutes until batter is set. Allow muffins to cool for about 5 minutes.
5. Meanwhile, make the cinnamon-sugar topping. Melt the butter. In a separate small bowl, stir together the sugar and cinnamon. Dip the top of each muffin into the melted butter and dip into the cinnamon-sugar mixture. Swirl them around in the cinnamon-sugar a bit to make sure you get a thick coating. Set upright on cooling rack.
Title: Best Blackberry Cobbler
Ingredients:
- 5 blackberries
- 3 sugar
- 3 butter
- 2 flour
- 1/2 shortening
- 1/2 salt
- 3 water
- 1
Instructions:
1. Place filling ingredients in a pot and barely cover with water and bring to a boil.
2. Place first three dumpling ingredients in a bowl. Cut shortening into flour using pastry cutter, forks or your hands until it resembles course meal.
3. Add water one teaspoon at a time until dough holds together in a ball and does not crumble when pressed.
4. Flour a work surface and roll out dumpling dough to about 1/4 - 1/8 inch thick and cut into squares.
5. Drop dumplings into berry filling and cook 30 minutes. Make sure to stir when dropping in dumplings so they don't stick together.
6. Pour filling into a 4 quart rectangle baking dish.
7. Roll out pre-made crusts and place over berries. *Most pre-made pie crust boxes come with 2 single crusts. You will need both crusts and trim the extra off. If you have the patience you can create a lattice crust using the pre-made dough for a pretty presentation.
8. Bake your cobbler according to the Pillsbury Ready Crust box directions.
9. This recipe can be halved or 2 smaller cobblers made by using two 2 quart dishes and using one pre-made crust per cobbler.
Title: Reeses Smores Cookies
Ingredients:
- 1 unsalted butter
- 3/4 sugar
- 3/4 light brown sugar
- 2 eggs
- 2 vanilla
- 1 3/4 flour
- 1 graham cracker crumbs
- 1 salt
- 1 baking soda
- 1 peanut butter
- 1 1/2 mini marshmallows
- 8
Instructions:
1. In a stand mixer, combine the butter and sugars and mix until fluffy. Mix in the eggs and vanilla until combined. Add the flour, graham crackers, salt and baking soda and mix well. Stir in the peanut butter chips then cover and refrigerate the dough for about one hour.
2. Preheat oven to 375°F Take a tablespoon of the dough, roll into a ball, and drop onto a greased baking sheet. Repeat with the rest of dough, leaving about 2 inches between each to allow it to spread. Bake for 6 minutes, then remove from the oven.
3. Push 3 - 5 marshmallows and a few pieces of the chopped Reese's Cups into each cookie. Return to oven and bake for another 2 - 3 minutes until golden brown and the marshmallows are a bit toasted. Cool on a wire rack and enjoy!
Title: Freezer Streusel
Ingredients:
- 2 walnuts
- 3 brown sugar
- 1/2 unbleached all-purpose flour
- 2 -3 cinnamon
- 1/2 fresh nutmeg
- 1/4 salt
- 1 vanilla
- 1 unsalted butter
Instructions:
1. Place walnuts, brown sugar, flour, cinnamon, nutmeg, salt, and vanilla in the work bowl of a food processor (if processor is too small, process half a batch at a time).
2. Pulse briefly to combine.Add butter chunks and process to make a coarse, crumbly mixture.
3. Freezes almost indefinitely.
Title: Fat-Free Cinnamon Apple Bake
Ingredients:
- 3 golden delicious apples
- 2/3 water
- 1/2 flour
- 1 cornstarch
- 2 light brown sugar
- 1/2 cinnamon
- 1/4
Instructions:
1. Set oven to 350 degrees.
2. Peel and core apples.
3. Cut each one into 16 slices.
4. Arrange slices on a greased 8" x 8" baking dish.
5. In a small bowl, combine the water with flour, cornstarch and butter Buds; stir until the dry ingredients are dissolved and not lumpy.
6. Add in the brown sugar and cinnamon, stir until smooth.
7. Pour the cinnamon mixture over the apple slices.
8. Cover the dish with foil; bake for 40 minutes.
9. Stir the apples every 10 minutes.
Title: Seasonal Pumpkin Dip
Ingredients:
- 3 cream cheese
- 1/2 powdered sugar
- 1 1/2 canned pumpkin
- 1/2 cinnamon
- 1/8 nutmeg
- 1/8 ginger
- 8 Cool Whip
Instructions:
1. Beat cream cheese and powdered sugar until smooth and creamy; add canned pumpkin and spices.
2. Fold in Cool Whip; mix until creamy.
3. Serve with apple slices/ginger snaps/graham crackers.
Title: Miss Ellen's Pound Cake
Ingredients:
- 1 butter
- 1 1/2 sugar
- 6 eggs
- 1 3/4 all-purpose flour
- 1/2 salt
- 1 vanilla
Instructions:
1. Grease and flour loaf pan. Preheat oven to 325 degrees F.
2. Cream butter until soft, smooth, and fluffy. Add sugar a little at a time, beating until light and fluffy.
3. Add eggs one at a time. Beat well after each egg.
4. Stir in flour, salt, and vanilla with spoon. Mix well.
5. Spoon batter into loaf pan and smooth top with spatula.
6. Bake cake for 1 1/4 to 1 1/2 hrs and test with toothpick.
7. Let cool in pan for 10 minutes.
8. Slide blade of metal spatula around edge of cake to loosen from pan. Turn upside down and gently lift of pan.
Title: Potato Lefse
Ingredients:
- 1 potato
- 1/2 sugar
- 1/2 butter
- 2 salt
- 1/2 milk
- 2/3 - 2/3 Carnation instant milk
- 4 -5 flour
Instructions:
1. Peel, boil then rice the potatoes.
2. Scald milk then add the butter, sugar and salt.
3. Add this into the HOT riced potatoes and mix well.
4. Let cool overnight.
5. Add enough flour to make a stiff dough.
6. Pinch off walnut size portions and roll THIN.
7. Bake on lefse iron or large griddle.
8. Watch carefully, so not to burn them, it only takes a minute for this step.
9. When you see the lefse start to bubble and turn a light brown, flip and bake the other side.
10. Lay it on top of waxed paper and keep stacking them up.
11. Keep a piece of waxed paper on top to keep them from drying out.
12. Store in airtight container.
13. Butter and sprinkles lightly with sugar, roll up and eat.
14. If needed; when you're ready to eat place lefse between damp dishtowels to soften, about 15 minutes.
15. Potato Lefse is harder to handle then Milk Lefse at the rolling out and baking stage.
Title: Down-Home Banana Pudding
Ingredients:
- 2 sugar
- 2/3 flour
- 6 eggs
- 4 milk
- 4 butter
- 1/4 vanilla extract
- banana
Instructions:
1. Combine sugar and flour with a wire whisk in a heavy saucepan until completely smooth (no flour clumps).
2. Whisk in eggs and milk, until thoroughly combined, getting out as many lumps as possible. Add butter (a cold square of butter is fine - it will melt).
3. Heat over medium-low heat and stir continuously until pudding reaches a thick consistency. This should take about 30-35 minutes (the pudding should drip off the whisk in individual clumps, not one long string. And, if left unstirred, it will immediately bubble slowly, looking much like “The Bog of Eternal Stench” from the movie Labyrinth).
4. Remove from heat and stir in vanilla.
5. Layer pudding, wafers, and sliced bananas, and end with a pudding layer (I use a 12 cup #4 Rubbermaid tupperware container for this - it fits perfectly).
6. Decorate the top with vanilla wafers, if desired.
Title: Classic Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 6 granulated sugar
- 6 brown sugar
- 1/4 salt
- 1/4 hot water
- 1 1/2 vanilla extract
- 1 egg
- 1 all-purpose flour
- 2 all-purpose flour
- 1/2 baking soda
- 6 walnuts
- 1/2 pecans
- 1/2
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, using an electric mixer, beat butter, sugars, salt, vanilla until well combines, but not until fluffy. Add egg. Beat for a couple of more seconds.
3. In a medium bowl, combine baking soda and hot water and stir. Make sure that there are no big crumbles left over. Let sit for a minute or two.
4. Add flour to baking soda mixture. Combine dry ingredients and wet ingredients and mix on low speed, just until absorbed.
5. When cutting chocolate do not use knife, since you’ll lose a lot of extra chocolate, instead break with your hands. Should be about 1 cm big.
6. In small bowl, combine ¾ of the chocolate chunks to nuts, either use walnuts or pecans, and put aside the extra chunks. (For better taste, roast nuts on baking sheet at 375°F for 5 minutes. Stir chocolate mixture into dough.)Refrigerate for a half an hour.
7. Shape the dough into 1 ½ inch balls, use a 1 ½ ice cream scoop so the dough pieces are all the same size, and drop them about 3 inches apart onto an ungreased baking sheet. Add the remaining chocolate chunks on top of dough balls, about 3-4 chunks on each ball. Bake 9-12 minutes or until golden. Let sit for 5 minutes, then transfer to wire rack.
Title: No Custard Trifle
Ingredients:
- 2 sherry wine
- 500 fresh strawberries
- 1
- 3
Instructions:
1. Whip cream in bowl and set aside for later.
2. Put sponge into bowl, tip fizz on top to moisten,add a little sherry, and mash until it looks like mashed potato.
3. Halve sponge mix and put some aside.
4. On top of first lot of sponge put some tinned fruit on the sponge and then add whipped cream.
5. Keep layering for around 3 layers of each, ending with the cream on top.
6. Arrange fresh fruit on top, and refridgerate until needed.
7. Lasts no more than 2 days in the fridge.
8. Last but not least. enjoy!
Title: Java Brownies
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1/3 water
- 1 1/2 - 2 instant coffee
- 1 granulated sugar
- 1/2 butter
- 2 margarine
- 3 eggs
- 1/2 instant coffee
- 1 -2 powdered sugar
- 2/3
Instructions:
1. FOR JAVA BROWNIES: Combine flour, baking powder and salt in small bowl.
2. Combine water, coffee granules, sugar and butter in medium, heavy-duty saucepan. Cook over medium heat, stirring constantly, until mix comes to a boil. Remove from heat; stir in 1 cup morsels until smooth. Stir in eggs one at a time, mixing well after each addition. Stir in flour mixture. Pour into greased 9-inch square baking pan.
3. Bake in preheated 350F oven for 18-25 minutes, or until wooden pick inserted near center comes out slightly sticky. Cool in pan on wire rack,.
4. FOR JAVA FROSTING: Combine cream and coffee granules in small, heavy duty saucepan over low heat, stirring constantly until dissolved. Add remaining morsels; stir until smooth. Remove from heat. Stir in powdered sugar; stir vigorously until smooth. Chill until spreading consistency. Spread over cooled brownies. Sprinkle with cocoa.
Title: Butter Pecan Cake
Ingredients:
- 2 2/3 pecans
- 1 1/4 butter
- 2 sugar
- 4 eggs
- 3 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1 milk
- 2 vanilla extract
- 1 butter
- 8 - 8 1/2 confectioners' sugar
- 1 evaporated milk
- 2 vanilla extract
Instructions:
1. Place pecans and 1/4 cup of butter in a baking pan. Bake at 350° for 20-25 minutes or until toasted, stirring frequently; set aside. In a mixing bowl, cream sugar and remaining butter. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Stir in vanilla and 1-1/3 cups of toasted pecans. Pour into three greased and floured 9-in. round cake pans. Bake at 350° for 25-30 minutes. Cool for 10 minutes; remove from pans to cool on a wire rack.
2. For frosting, cream butter and sugar in a mixing bowl. Add milk and vanilla; beat until smooth. stir in remaining toasted pecans. Spread frosting between layers and over top and sides of cake.
Title: Silky Apple Snow
Ingredients:
- 1 1/2 apples
- 3 water
- 1 lemon juice
- 1/2 sugar
- 3 brown sugar
Instructions:
1. Peel and core apples.
2. Slice into a saucepan.
3. Add water and lemon juice.
4. Cook covered on low heat for about 15 minutes until apples are soft.
5. Put apples and sugar in a blender and mix into a puree.
6. Set aside until mixture is cool.
7. Whisk the egg whites until they are stiff, and fold them into the apple mixture.
8. Divide into serving bowls and allow to chill in refrigerator.
9. Before serving, top with whipped cream and either brown sugar or crumbled vanilla wafer cookies (or both!).
Title: Tomato Simmered With Cognac
Ingredients:
- 4 tomatoes
- 3 water
- 1 sugar
- 1 salt
- 2 cognac
- brandy
Instructions:
1. Blanch the tomatoes in a large pan of boiling water for about 15 seconds, remove and place in the cold water.
2. As soon as the tomatoes are cool enough to handle, peel.
3. Put the 3 cups water, sugar and salt into a large saucepan and bring to boil.
4. Add the tomatoes and simmer gently until they are tender.
5. Remove from the heat, add the cognac and leave to cool.
6. Refrigerate until serving in a glass bowl with a little syrup around each tomato.
Title: Almond London Cookies
Ingredients:
- 125 unsalted butter
- 75 icing sugar
- 1 plain flour
- 225 dark chocolate
- 150
- 1
- 450
Instructions:
1. Preheat oven to 170°C.
2. Using an electric whisk, cream butter and sugar till light ad fluffy.
3. Beat egg yolk and almond essence into batter till light pale yellow.
4. Add in sifted plain flour, fold well into a dough. (if too wet, may add in a bit more flour).
5. Pinch marble-size dough and roll into balls. Line balls of dough onto baking sheet on baking tray.
6. Bake 170°C for 20mins-25mins. Place baked cookies on tray to cool.
7. While cooling the cookies, line paper cups & melt dark chocolate in microwave. Divide each sessions to 20secs so that you won't burn the chocolate. I did an approx 2-3 sessions to melt the dark chocolates.
8. Using a teaspoon, drizzle some chocolate into base of each paper cases. Next, place each paper cases with a cookie.
9. Cover the cookies with more chocolate and sprinkle ground almonds on top.
10. Let chocolate sit to harden or you may chill in refrigerator for 5mins.
Title: Chocolate Chip Oatmeal Bars
Ingredients:
- 2 quick-cooking oats
- 1/3 brown sugar
- 1/3 peanut butter
- 1/4 honey
- 1 vanilla
- 1 salt
- 1/4 chocolate chips
- 1/3 coconut
Instructions:
1. Preheat oven to 350 degrees.
2. Spritz a 1 liter/2.2 quart/11x7 cooking pan with cooking spray.
3. Combine all ingredients (use a mixer, this is tough by hand).
4. Press down hard into the pan.
5. Bake 20 minutes.
6. Let cool 10-20 minutes.
Title: Low-Cal Lime Curd Cookies
Ingredients:
- 2 unsalted butter
- 3/4 powdered sugar
- 1 1/2 lime zest
- 2 eggs
- 1/3 fresh lime juice
- 36
- 3/4
Instructions:
1. In a medium mixing bowl, using an electric mixer, beat butter and sugar until light; add zest. Next, add one egg at a time, beating after each addition; add lime juice (mixture will be lumpy).
2. Pour mixture into a medium saucepan; cook over low heat, stirring constantly, until lime mixture thickens like a pudding, about 10 minutes. Remove from heat and allow to cool.
3. Spread a heaping teaspoon of lime curd onto each cookie. Before serving, top each with a teaspoon of whipped topping.
Title: "eyeball" Cupcakes
Ingredients:
- 1 chocolate pudding mix
- 1 cream cheese
- 1 butter
- 1/4 vanilla
- 1 powdered sugar
- 16
- 24
- 1
Instructions:
1. Prepare cake batter as directed on package.
2. Add dry pudding mix; mix well.
3. Spoon evenly into 24 paper-lined medium muffin cups.
4. Bake as directed on package for cupcakes. Cool completely.
5. Beat cream cheese, butter and vanilla and medium bowl with electric mixer on medium speed until well blended.
6. Gradually add sugar, beating well after each addition.
7. Spread mixture evenly on top of cupcakes.
8. Place 1 fruit snack on top of each cupcake.
9. Add 1 candy-coated chocolate piece to center of each fruit snack for eyeball.
10. Draw squiggly lines with decorating gel from the eyes to the edges of the cupcake top to resemble eyeball veins.
Title: Strawberry Hazelnut Slice
Ingredients:
- 3 eggs
- 1/2 caster sugar
- 1 self raising flour
- 3 ground hazelnuts
- 3 hot water
- 1 butter
- 3 Cointreau liqueur
- 2 milk
- 2 -3 icing sugar
- 1 water
- 1 strawberries
- 300 icing sugar
- 1/2 gelatin
- 3 water
- 1 1/2
- 300
Instructions:
1. Cake - Beat egg whites until soft peaks form, gradually add sugar, beating well after each addition, then add yolks, all at once, beat only until colour is evenly mixed through.
2. Sift flour several times, then sift flour and hazelnuts over egg mixture and fold through lightly.
3. Combine hot water and butter, stir until butter melts, pour all at once over mixture, fold through quickly and pour into greased and paper lined 28cm x 18cm (11" x 7") cake tin.
4. Bake in 190-200 deg C (375-400 deg F)oven for 20 to 25 minutes or until lightly browned and elastic to touch, turn immediately on to wire rack and cool.
5. Using a sharp knife, cut cake in half, horizontally and line tin with aluminium foil, place bottom half of cake in tin and sprinkle combined Cointreau and milk over cake.
6. Spread prepared filling over cake then place remaining half of cake on top, refrigerate until filling has set.
7. To serve, remove cake from refrigerator, remove from tin, trim edges, dust top with extra sifted icing sugar, heat jam and water in small saucepan, push through sieve (optional) and cut reserved strawberries in half (leaving leaves for colour), brush with glaze, decorate top of slice.
8. Filling - Reserve 4-6 strawberries for decoration, wash and hull remaining strawberries, place in blender, blend on high speed 30 seconds, then add icing sugar, blend further 30 seconds.
9. Sprinkle gelatine over water, stand over hot water until gelatine has disolved, cool slightly then whip cream until soft peaks form and stir in strawberry mixture then quickly fold in dissolved gelatine.
Title: Daniel's Fruit Salad
Ingredients:
- 1 pineapple chunks
- 1 apples
- 2 bananas
- 2
Instructions:
1. Open the cans.
2. Cut the peaches into halves.
3. Cut the apples into small pieces.
4. Slice the bananas.
5. Add the above into a bowl.
6. Add the liquid of the cans to taste.
7. Serve chilled.
Title: White Chocolate Chip Glazed Cake
Ingredients:
- 1 1/4 all-purpose flour
- 2/3 sugar
- 1/4 shortening
- 1/2 buttermilk
- 1/2 baking soda
- 1/2 baking powder
- 1/2 vanilla extract
- 1/4 salt
- 2 eggs
- 2/3 light corn syrup
- 1/2 water
- 2
- 1 1/2
Instructions:
1. In saucepan, heat ingredients over low heat. Stir constantly until chips have melted and mixture is smooth.
2. Preheat oven to 350° and grease side of round pan, 9x1 1/2", or square pan, 8x8x2".
3. Line the bottom with parchment or waxed paper.
4. Beat all ingredients except the vanilla chips with a mixer on low speed 30 seconds, scraping bowl constantly.
5. Beat on high speed for 2 minutes, scraping bowl occasionally.
6. Stir in the vanilla chips and pour into pan.
7. Bake 35-40 minutes or until toothpick in center comes out clean.
8. Cool cake for 10 minutes then remove from pan and peel off paper. Cool completely.
9. Spread with glaze, letting some drizzle down sides of cake.