lumicero/recipes-ing2inst huggingface dataset:
Title: Paula Deen's Strawberry Pound Cake
Ingredients:
- 1 butter
- 2 sugar
- 5 eggs
- 1/2 vanilla extract
- 1/2 all-purpose flour
- 2 1/4 salt
- 1/2 sour cream
- 1/2 fresh strawberries
- 3/4 powdered sugar
- 1 milk
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease and flour 2 (8 1/2x4 1/2x2 1/2") loaf pans.
2. Using an electric mixer, beat butter at medium speed until creamy. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts.
3. In a small bowl, combine flour and salt; gradually add to butter mixture, beating just until combined. Stir in sour cream and strawberries. Divide mixture evenly between prepared pans. Bake 55 to 60 minutes, or until a tester inserted in center comes out clean. Cool cakes in pans on a wire rack 10 minutes. Spoon Sweet Pink Glaze over warm cake, let stand 1 hour; remove from pans and cool completely on a wire rack.
4. Sweet Pink Glaze:
5. 1 c powdered sugar.
6. 2 tbsps milk.
7. 1 drop red food coloring.
8. In a small bowl, combine all ingredients, stirring until smooth.
Title: Vegan Blueberry Pear Cobbler
Ingredients:
- 1 flax seed
- 3 water
- 3 pears
- 3 blueberries
- 1/2 cinnamon
- 1/2 sugar
- 1 cornstarch
- 1/2 whole wheat flour
- 2 baking powder
- 1 salt
- 1/4 maple syrup
Instructions:
1. preheat oven to 350 degrees.
2. in small bowl combine the ground flaxseed and water, set aside to thicken.
3. in large bowl, combine pears, blueberries, cinnamon, and 3 T sugar.
4. transfer fruit to a 9"square baking dish.
5. in medium bowl, mix together remaining sugar, cornstarch, flour, baking powder, and salt.
6. stir in flax and maple syrup until just moistened.
7. drop flour mixture onto fruit mixture.
8. bake for 25 minutes or until the topping is lightly browned and the fruit is hot.
9. serve with dairy-free whipped cream.
Title: White Chocolate Strawberry Trifle
Ingredients:
- 12 white chocolate
- 1 1/2 heavy cream
- 3 cream cheese
- 1 spiced rum
- 1 1/4 strawberries
- 2
- 1 -2
Instructions:
1. Melt the white morsels and 1/4 C heavy cream in the microwave in 30 second intervals, stirring until smooth; cool completely.
2. In a large mixer bowl, beat cream cheese until fluffy then stir in melted and cooled white morsels mixture.
3. In a small mixer bowl, beat remaining 1 1/4 cup heavy cream/or whipping cream until stiff peaks form; fold into cream cheese mixture being sure not to deflate the cream.
4. Place 1/2 of the pound cake cubes in the bottom of a trifle dish or other large clear bowl. (It really does look lovely in a footed trifle dish.).
5. In small bowl, combine coffee and rum; sprinle half of the coffee mixture over the pound cake in the dish.
6. Spoon in half of the cream cheese mixture, starting in the middle and spreading out towards sides to keep layers neat so it will look its best!
7. Mix 1 pint sliced strawberries with jam in a bowl and spoon 1/2 of the strawberries over the cream cheese.
8. Repeat with pound cake, coffee mixture and remaining cream cheese mixture.
9. Top with the remaining strawberries; arranged attractively on top. You can also dollop on some sweetened whipped cream in the center :).
10. Cover and refrigerate 4 hours or overnight.
Title: Fantasy Fruit Roll
Ingredients:
- 125 prunes
- 125 raisins
- 60 sultanas
- 60 plain flour
- 125 eggs
- 125
- 2
Instructions:
1. Chop fruits finely in food processor.
2. Mix in sifted flour.
3. Add eggs to make a stiff mixture.
4. Form a roll about 12 inches/30 cms long.
5. Place on greased oven tray.
6. Bake 45 minutes at 350 F.
7. Drizzle with melted chocolate if desired.
Title: Poppy Seed Cake
Ingredients:
- 2 flour
- 1 salt
- 1 baking powder
- 2 eggs
- 3/4 sugar
- 1 1/2 milk
- 1 poppy seed
- 1 vanilla
- 1
Instructions:
1. Mix all ingredients and beat 2 minutes.
2. Pour into 2 small loaf pans or into 1 bundt pan.
3. Bake at 350 degrees for 1 hour or until done (top will split).
4. Cool 5-8 minutes before removing from pan.
Title: Crock Pot Apple Berry Crisp
Ingredients:
- 6 apples
- 1 strawberries
- 1/2 cherries
- 1/4 brown sugar
- 1/4 granulated sugar
- 1 1/2 all-purpose flour
- 1/2 ground cinnamon
- 1/4 nutmeg
- 1 lemon rind
- 1 granola cereal
- 1/4 brown sugar
- 2 butter
- margarine
Instructions:
1. Remove crockery pot from heating element and turn on the heat to high to preheat the unit for 15 minutes.
2. In large mixing bowl, combine all ingredients except pie crust and stir until well mixed.
3. Roll pie crust into a circle slightly larger than crockery pot (size of circle will vary depending on your crock pot) and place crust into bottom of the pot; the crust should come up the sides of the pot about 1 inch and can be folded down to make a thicker crust"lip" if desired.
4. Spread apples and berries evenly over crust.
5. In small bowl, blend topping ingredients then sprinkle the mixture evenly over the fruit.
6. Place crockery pot into the preheated base.
7. Cover with the lid and cook on high for 1- 1/2 hours or until apples are tender.
8. Length of time depends on your crock pot, but leave the lid on the unit for at least 1 hour without removing it even once!
9. This is important to keep the moist heat in the crock pot.
10. Serve warm with ice cream and a dash of cinnamon.
11. If you prefer a brown crust, cook the unfilled crust in the crock pot for 15 minutes before adding the fruit filling and topping.
Title: Joanne Fluke's Pucker up Lemon Cake
Ingredients:
- 1 lemon
- 1 golden raisin
- 1/3 pecans
- 2 flour
- 1 salt
- 1 baking soda
- 1 1/2 sugar
- 1/2 butter
- 1 milk
- 3/4 eggs
- 2 milk
- 1/4
Instructions:
1. Preheat oven to 350 degrees F.
2. Spray a 9 x 13" cake pan with non-stick spray and set aside.
3. Wash the outside of your lemon and pat dry. Cut in half and juice the lemon, reserving the liquid to use later. Pick out the seeds and cut each half into four pieces.
4. Put these 8 pieces along with the raisins and the pecans into a food processor and pulse until very finely chopped. That's right, you're using the entire lemon in this cake. Set this mixture aside.
5. In your electric mixer bowl, add one cup of flour, the salt, baking soda, and sugar. Mix them on LOW for about 30 seconds.
6. Add the second cup of flour and mix on LOW for about 30 seconds.
7. Add the softened butter, the lemon extract and 3/4 cup of milk. Beat on LOW until the flour is well moistened. Then turn the mixer up to MEDIUM-HIGH and beat for 2 minutes.
8. Shut off the mixer and scrape down the sides of the bowl.
9. Turn the mixer on LOW and add the eggs, one at a time, beating continuously. Now add the last of the milk.
10. Once everything is incorporated, turn the mixer up to MEDIUM-HIGH and beat for 2 minutes. Turn off the mixer, remove the bowl and scrape down the sides.
11. Gradually add the ground lemon, raisin and pecan mixture, folding it in gently so you don't deflate all that lovely air you just beat into the mixture.
12. Pour into your prepared pan and smooth out as evenly as possible. This batter is a bit stiff.
13. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Remove to a wire rack.
14. While the cake is still warm, drizzle 1/3 cup of the fresh lemon juice over the surface of the cake. It will instantly be absorbed.
15. In a small bowl, combine 1/2 cup white sugar and 1 tsp ground cinnamon until well mixed. Sprinkle this cinnamon/sugar mixture over the still warm cake.
16. Optional: Sprinkle 1/4 cup finely chopped pecans on top of the cinnamon/sugar mixture.
17. Let your cake cool to room temperature, cover with plastic wrap and put it in the refrigerator. This will keep your cake nice and moist.
18. You can serve the cake right out of the fridge or let it come to room temperature.
19. It also freezes well if you wrap it in plastic wrap, then foil, and place the whole thing in a sealable freezer bag.
Title: Deceptively Delicious Blueberry Cheesecake Cupcakes
Ingredients:
- 4 fat free cream cheese
- 1/3 reduced-fat cream cheese
- 1/2 powdered sugar
- 1 salt
- 1/8 granulated sugar
- 1 skim milk
- 1/2 blueberries
- 1/2 spinach
- 1/2 all-purpose flour
- 1/4 baking soda
- 1 salt
- 1 1/2
- 1/4
Instructions:
1. Preheat oven to 350. Prepare your muffin tins with nonstick spray or liners.
2. For the filling, beat the cream cheese, sugar, squash puree, egg white, and salt in a bowl until smooth. Set aside.
3. For the batter, combine the sugar, milke, blueberry and spinach purees, and oil in your mixer bowl. Beat until smooth. Add the flour, baking soda, and salt and mix until just combined.
4. Fill each muffin cup about 1/3 full with the batter. Then add a tablespoon of the filling. Then fill the rest of the way with batter.
5. Bake until the tops are lightly browned and spring back to touch, 20 to 25 minutes. Turn the cupcakes out onto a wire rack to cool.
6. Store in an airtight container at room temperature for up to 2 days, or freeze up to a month.
Title: Apple Snicker Salad
Ingredients:
- 1/2 butter
- 1 margarine
- 1 powdered sugar
- 3 crushed pineapple
- 4 apples
- 1 Cool Whip
Instructions:
1. Melt butter and mix in powdered sugar until sugar is disolved. Let cool.
2. Drain pineapple to make sure that any excess juice is removed.
3. Cut Snickers once lengthwise and then slice into 1/8" slices.
4. Mix apples, pineapple and snickers until well combined. Be sure to remove any juice from bottom of bowl.
5. Mix in butter/sugar mixture.
6. Once everything is combined, fold in Cool Whip.
7. You can't prepare everything ahead and then add the cool whip right before serving.
Title: Blueberry Bars
Ingredients:
- 2 1/2 flour
- 1/2 sugar
- 1/2 baking powder
- 1 butter
- 2 blueberries
- 4 sugar
- 1 lemon juice
- 1 lemon peel
- 2 cornstarch
- 1/4 salt
Instructions:
1. To make the crust: sift the dry ingredients (flour - baking soda) into a mixing bowl. Using a fork or two knives mix the butter until the mixture resembles fine crumbs. With your hands press mixture into a dough. Roll dough out on a floured board to fit a 12-x 16 inch pan (I used a roasting pan), reserving 1/2 cup of the dough to use for topping. Put crust in pan, patch it if need be.
2. With your fingers, form a ridge around the edge of the dough so the filling will not run over during baking.
3. To prepare filling: pour the blueberries into a mixing bowl, mashing a bit to produce juice. Stir in the remainder of the ingredients (sugar - salt). Spread filling over crust in pan.
4. Roll out reserved dough on a floured board to 1/8 to 1/4 inch thickness. Cut into strips and place in a lattice pattern on the filling -- or crumble remainder over the filling. Sprinkle with additional sugar if desired (these bars are not very sweet).
5. Bake in a pre-heated 375 degree oven for 25 - 30 minutes.
6. Cut into squares to serve.
Title: Mango Lime Mousse
Ingredients:
- 5 mangoes
- 3 lime juice
- 2 lemon juice
- 1 salt
- 1/4 sugar
- 6 heavy cream
Instructions:
1. Peel the mangoes and remove the flesh from the seeds. Dice the flesh of 2 of the mangoes purée the rest in a blender.
2. Put the purée into a glass mixing bowl, and stir in the lime or lemon juice.
3. Beat the egg whites with the salt until they are frothy. Sprinkle in the sugar, and continue to beat until stiff. Then gently fold in the cream.
4. Gradually stir the mixture into the mango purée. Pour over the diced mango. Spoon the mixture into serving bowls or glasses, and then chill for at least 3 hours before serving.
Title: Watergate Frosting
Ingredients:
- 9 instant pistachio pudding mix
- 1 milk
- 1 1/2
Instructions:
1. Mix all ingredients.
2. Beat until thick.
3. Pour onto cooled cake.
4. Top with chopped nuts if desired.
Title: Coffee Marshmallow Sponge
Ingredients:
- 1 marshmallows
- 1/2 sugar
- 1 1/2 ladyfingers
- 3
- 24
Instructions:
1. In the top of a double boiler set over simmering water, melt the marshmallows. Add coffee, stir until smooth. Remove from heat.
2. Chill until cold.
3. Beat the cream with the sugar until soft peaks form.
4. Fold 2 cups of the whipped cream into the cold coffee mixture.
5. Line the bottom and sides of a 9 or 10-inch springform pan with lady finger halves.
6. Spread a layer of the coffee cream over the ladyfingers.
7. Continue alternating layers, ending with the cream.
8. Cover & refrigerate for 2 hours.
9. To serve, release sponge from pan & dollop with remaining whipped cream.
Title: Almond Joy Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 evaporated milk
- 1 1/3 white sugar
- 1 marshmallows
- 2 1/2 flaked coconut
- 25 butter
- 1
- 1/2
- 2
- 1
Instructions:
1. Mix cake and bake as directed for one 9x13 pan.
2. In a saucepan combine 1/2 can of the evaporated milk, and 1 1/2 cups of the sugar.
3. Bring mixture to a rapid boil.
4. Quickly remove from the heat and add marshmallows.
5. Stir until melted and then add coconut.
6. Pour this mixture over the baked cake.
7. In a saucepan combine the remaining sugar (1 cup) and remaining evaporated milk.
8. Bring to a boil.
9. Remove from heat and add butter and chocolate chips.
10. Stir until melted and add almonds.
11. Pour over the top of the cake.
12. Chill for at least 2 hours.
13. Best if made a day prior to serving.
Title: Pineapple Cherry Cake
Ingredients:
- 1 crushed pineapple
- 1 cherry pie filling
- 18 butter
- 1/2 walnuts
- 1
Instructions:
1. Layer can of crushed pineapple into a greased 9x13 cake pan.
2. Add a layer of cherry pie filling over the pineapple.
3. Add layer of cae mix, using entire package.
4. Sliver 1 cube butter over the cake mix.
5. Cover with one cup of chopped walnuts.
6. Bake at 350. 55 minutes. Serve with vanilla ice cream!
Title: Oatmeal Raisin Drop Cookies
Ingredients:
- 1 light brown sugar
- 1 margarine
- 1 egg
- 1 1/2 flour
- 2 rolled oats
- 1 raisins
- 1 vanilla
- 1 pumpkin pie spice
- 1 baking soda
Instructions:
1. Heat oven to 400°F.
2. Beat sugar and margarine until blended.
3. Beat in egg and vanilla until smooth.
4. Beat in oats, flour, baking soda and pumpkin pie spice.
5. Stir in raisins.
6. Drop by the teaspoonful 2 inches apart onto greased cookie sheets.
7. Bake 5-7 minutes.
8. Allow to cool slightly before transferring to a wire rack to cool completely.
Title: Bing Cherry Salad
Ingredients:
- 1 Philadelphia Cream Cheese
- 1 bing cherry
- 1 cherry juice
- 1 water
- 2
- 1 1/2
Instructions:
1. Dissolve Jello in hot cherry juice.
2. Add cold water.
3. Allow to set until thickend.
4. Cream the cheese until soft.
5. Add nuts to cream cheese.
6. Form into small balls and keep in freezer until Jello is ready.
7. Fold in Cheese balls and pitted cherries.
8. Chill in refrigerator until set.
Title: Flourless Chocolate Brownies
Ingredients:
- 8 unsalted butter
- 1 vanilla extract
- 2 caster sugar
- 1 eggs
- 3 walnuts
- 1 3/4
- 1
Instructions:
1. Preheat oven to 340 degrees farenheit.
2. Melt butter and chocolate together gently over a low heat in a heavy based saucepan.
3. Take the pan off heat and add vanilla and sugar, let cool a little.
4. Beat eggs into mix along with both nuts.
5. Pour mixture into a 24cm square baking tin.
6. Bake in oven for 25-30 mins .The tops should be set and the mix will still be gooey.
7. Cut into 16 squares and serve.
Title: Old Fashioned Molasses Cookies
Ingredients:
- 1 molasses
- 1 sugar
- 1 shortening
- 1 water
- 3 baking soda
- 5 flour
- 1 cream of tartar
- 2 salt
- 1 vanilla
- 2 ginger
- 1/2 ground cloves
- 1/2 cinnamon
Instructions:
1. Mix all ingredients in order given. Let dough chill for 2 - 3 hours.
2. Roll out (not too thin) and cut out cookies.
3. Bake at 375°F for 10 - 12 minutes.
Title: Strawberry Banana Muffins
Ingredients:
- 1/2 butter
- 3/4 brown sugar
- 2 eggs
- 1 vanilla
- 2 bananas
- 1 strawberry
- 2 1/4 flour
- 1 1/2 baking powder
- 1/4 baking soda
- 1 cinnamon
- 1/2 salt
Instructions:
1. Preheat oven to 350, line muffin pans or grease them.
2. In a medium bowl whisk together sugar, eggs, vanilla, mashed bananas. Add melted butter, stir until combined.
3. In another large bowl combine flour, baking powder, baking soda, cinnamon, and salt. Gently fold in strawberries, making sure they are all coated with flour.
4. Add wet ingredients to dry. stir only until combined.
5. Fill each muffin cup 2/3 full.
6. bake for 20-25 min ( i baked them for 20 ) or until toothpick comes out clean.
Title: Banana Pudding
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 water
- 1 vanilla instant pudding mix
- 2 heavy cream
- 6 bananas
- 1/2 lemon juice
- 36
Instructions:
1. In a medium bowl, stir together condensed milk and water.
2. Beat in pudding mix until smooth.
3. Chill in refrigerator 5 minutes.
4. In a separate bowl, whip cream until stiff peaks form.
5. Fold whipped cream into chilled pudding mixture.
6. Dip sliced bananas in lemon juice.
7. Shake off excess.
8. In a 2 1/2 quart serving bowl, spoon 1 cup pudding mixture.
9. Top with one-third each of the wafers, bananas and remaining pudding.
10. Repeat layers twice.
11. Chill until serving.
Title: Mini Thanksgiving Dinner Cupcakes
Ingredients:
- 12 chocolate chips
- 1
- 1/4
- 1/2
- 1
- 1/2
Instructions:
1. Bake and cool your favorite cupcake recipe.
2. Place frosting on the cupcake and top each with a cookie while the frosting is soft to 'adhere' the cookie-plate to the cupcake.
3. Slice the maple nut candies thin and layer them as 'turkey'.
4. Dab some white frosting next to it for 'mashed potatoes' followed with a little dab of yellow gel food color as 'butter'.
5. Melt your butterscotch or chocolate chips and thin with a little vegetable oil.
6. Drizzle over the 'turkey' as gravy.
7. Finish it off with the 'cranberries' (red colored sugar or non-perils) and little green 'peas' or 'beans'.
Title: Melanie's Honey-Nougat Icing
Ingredients:
- 2 sugar
- 1 1/2 cold water
- 4 white corn syrup
- 2 honey
- 2 cream of tartar
- 1/4 salt
- 1/8 vanilla extract
- 1/2
- 1/4
Instructions:
1. Combine first 7 ingredients in top of double boiler, and stir gently until well mixed.
2. Place over rapidly boiling water and beat constantly with an electric mixer until the mixture forms peaks at the end of the beater (about 7 minutes).
3. Then, remove from heat; add vanilla, and beat until thick enough to spread.
4. Spread over cake.
5. Sprinkle nuts on sides or top of cake.
6. Fills and frosts 2 (9-inch) layers.
Title: Lime Blueberry Panna Cotta
Ingredients:
- 1 unflavored gelatin
- 1/4 water
- 1 sugar
- 2 sour cream
- 1 1/4 lime zest
- 2 vanilla extract
- 1 1/2 cornstarch
- 1 blueberries
- 2 lime juice
- 1 1/2 cardamom
- 1/4
Instructions:
1. Place 4-6 oz dessert dishes in a shallow pan and set aside.
2. In a small bowl sprinkle gelatin over water and stir. Let sit for 5 minutes.
3. In medium saucepan combine 1/2 cup sugar and 1/2 cup whipping cream. Heat over medium heat until hot but not boiling. Add gelatin mixture and stir until gelatin dissolves. Remove from heat.
4. Whisk in sour cream until smooth. Stir in remaining 1 1/2 cups whipping cream, lime zest and vanilla extract.
5. Pour into dessert dishes, cover and chill for 4-24 hours or until set.
6. BLUEBERRY SAUCE:
7. In small saucepan stir together 1/2 cup sugar and cornstarch.
8. Stir in 1 1/2 cups blueberries, lime juice and cardamom.
9. Cook and stir until thickened and bubbly. Cook 2 minutes longer.
10. Remove from heat and stir in remaining 1/2 cup berries.
11. Cover and chill for 4-24 hours.
12. When ready to serve spoon blueberry sauce over each panda cotta.
Title: Cherry-Chocolate Chip Cake
Ingredients:
- 1 sour cream
- 1 maraschino cherries
- 1/2
- 1
- 3
- 2
- 1
Instructions:
1. Heat oven to 350 degrees. Grease bottom only of 13x9x2 pan with shortening. Do not flour.
2. Beat cake mix, sour cream, oil, almond extract and egg whites in large bowl with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes.
3. Stir in chopped cherries and chocolate chips. Pour into pan.
4. Bake 35 to 45 minutes or until cake springs back when touched lightly in center.
5. Cool completely, about 1 hour.
6. Spread frosting over top of cake.
7. Store loosely covered at room temperature.
Title: Lemon Ginger Pound Cake
Ingredients:
- 3 fresh ginger
- 3/4 granulated sugar
- 2 granulated sugar
- 1 all-purpose flour
- 1 baking powder
- 1/4 ground ginger
- 1/4 salt
- 1/4 vanilla
- 1/2 unsalted butter
- 1/2 fresh lemon zest
- 2 eggs
- 2 fresh lemon juice
- 2 icing sugar
- 1/2 fresh lemon juice
- 1 1/2
Instructions:
1. Preheat oven to 325°F.
2. Generously butter a 4 to 5 cup nonstick bundt, kugelhopf or loaf pan, and then flour it, knocking out excess.
3. Chill 10 minutes.
4. Finely grind together fresh ginger and 1/4 cup sugar in a food processor (mixture will be wet).
5. Whisk together flour, baking powder, ground ginger, and salt.
6. Stir together milk and vanilla in a small bowl.
7. Beat together butter, remaining 1/2 cup plus 2 TBS sugar, and zest in a large bowl with an electric mixer until fluffy.
8. Add eggs 1 at a time, beating well after each addition.
9. Alternately add flour and milk mixtures to butter and eggs in 4 batches, beginning with flour and mixing at low speed until each batch is just incorporated.
10. Mix in ginger sugar until just combined, then lemon juice.
11. Spoon batter into pan, smoothing top, and bake in middle of the oven until golden brown on top and a tester inserted into center comes out clean, about 40 minutes (about 1 hour for loaf pan).
12. Carefully loosen edges with a knife and immediately invert cake onto a rack to cool completely.
13. Gradually add confectioners’ sugar to 1 TBS lemon juice, whisking until smooth and adding more juice, 1 drop at a time, if glaze is too thick.
14. Drizzle decoratively over top of cake.
15. Serve to six very lucky friends or family members!
Title: Strawberry balls
Ingredients:
- 1 cream cheese
- 1 powdered sugar
- 3/4
- 1/4
- 1/2
Instructions:
1. Beat cream cheese at medium speed of mixer until fluffy.
2. Add melted chocolate,beating until smooth.
3. Stir in wafer crumbs and preserves,cover and chill 1 hour.
4. Shape mixture into 1 inch balls,roll in almonds or powdered sugar.
5. Store in airtight container in refrigerator.
Title: Green Peppermint & Chocolate Loaf Dessert
Ingredients:
- 1 lime Jell-O gelatin
- 1/4 lime Jell-O gelatin
- 1 Cool Whip
- 1/2 milk
- 1/2 vanilla
- 8
Instructions:
1. Dissolve Jello in 2 cups boiling water.
2. Add 2 cups cold water and peppermint.
3. Chill 1½ hours.
4. Pour 1-3/4 cup of the gelatin into the bottom of a 9 X 5 X 3-inch loaf pan and chill approximately 15 minute Blend the topping into the rest of the gelatin and spoon 1/3 of mixture into the pan.
5. Sprinkle with half of the Oreo crumbs.
6. Add another layer of topping-Jello mixture, another sprinkling of cookies and end with the rest of the topping-Jello mixture.
7. Chill at least 4 hours until thoroughly set.
8. Unmold.
9. Keep in refrigerator until ready to serve.
10. Optional: just before serving, garnish with whipped cream and sprinkle more crumbs over the top.
11. To serve, cut into approximately 1-inch-wide slices.
Title: Pineapple Frosting
Ingredients:
- 1/4 butter
- 1/4 shortening
- 3 confectioners' sugar
- 1 crushed pineapple
- 1/8 salt
- 1/4 vanilla
- 1/2 lemon rind
Instructions:
1. Cream together the butter and shortening.
2. Gradually add the confectioners sugar; beat until light and fluffy.
3. Stir in the drained crushed pineapple, salt, vanilla, and lemon rind.
Title: Cinnamon Apple Sour Cream Cake
Ingredients:
- 125 butter
- 2/3 caster sugar
- 2 ground cinnamon
- 2 eggs
- 2/3 sour cream
- 1 1/2 self raising flour
- 3 plain flour
- 3 demerara sugar
- 3 ground cinnamon
- 1 green apples
- 2
Instructions:
1. Pre-heat oven to 180 degrees celcius.
2. Cream butter, sugar and cinnamon untill light and creamy.
3. Add the eggs one at a time and beat well.
4. Fold the sour cream through and then sift the flour over the mixture.
5. Fold through until combined.
6. Spoon the cake mixture into a greased 23cm round springform pan.
7. For the topping mix together the flour, demerara sugar, almond meal and cinnamon.
8. Toss the apples in the mixture.
9. Arrange the apples on top of the cake and sprinkle with any remaining topping.
10. Bake for 1 hour or until the cake cooked when tested with a skewer.
11. Slice into wedges and serve warm or cool with thick cream.