lumicero/recipes-ing2inst huggingface dataset:
Title: Blueberry Lemon Crunch
Ingredients:
- 3 blueberries
- 1/2 brown sugar
- 2 flour
- 1 rolled oats
- 1/4 margarine
- 2 fresh lemon rind
Instructions:
1. Place fruit in a small baking dish.
2. Combine sugar, flour, oats, lemon rind and margarine.
3. Sprinkle mixture over fruit.
4. Bake at 350 for 30 minutes.
Title: Carrot Cake Cupcakes
Ingredients:
- 1 1/2 sea salt
- 1/2 baking soda
- 1/2 cinnamon
- 1/2 eggs
- 3 carrots
- 2 pecans
- 1/4
- 1 1/2
- 1/2
Instructions:
1. In a large bowl, combine almond flour, salt, baking soda and cinnamon.
2. In a separate bowl, mix together eggs, oil and agave.
3. Stir carrots and pecans into wet ingredients.
4. Stir wet ingredients into dry.
5. Scoop a heaping ¼ cup batter into lined muffin tins.
6. Bake at 325° for 18 to 22 minutes.
7. Cool to room temperature and spread with creamy cream cheese frosting.
8. Serve.
Title: Candy Cane S'mores
Ingredients:
- 2 chocolate graham cracker squares
- 1 marshmallows
- 1
Instructions:
1. Arrange the chocolate on half of the graham cracker and melt over hot coals or fire (may be done in the microwave).
2. NOTE: A hot marshmallow will not totally melt the chocolate so it must be melted before the marshmallow goes on.
3. Tap the crushed candy cane on top of the melted chocolate to secure.
4. Roast the marshmallow and place on top.
5. Top with remaining graham cracker.
Title: Fruit n Veggie Summer Melons To Enjoy in 2004!
Ingredients:
- 750 melon
- 3 tomatoes
- 1 fresh mint leaves
- 6 mint sprig
- 2 vinegar
- 1/4 sugar
- salt
- black pepper
Instructions:
1. Cut the melons in half.
2. Remove and discard the seeds.
3. Using a melon baller, cut balls from the flesh of each half into a bowl or cut into neat cubes.
4. Peel tomatoes, then cut out the cores and score an"x" on the base of each one.
5. Immerse in a bowl of boiling water until the skin starts to split.
6. Transfer immediately to a bowl of cold water.
7. Peel and seed the tomatoes.
8. Cut the flesh into long strips.
9. Add the strips to the melon.
10. Make the dressing by whisking together all the ingredients listed under"dressing".
11. Pour the dressing over the melon and tomato mixture.
12. Cover with a tight-fitting lid and chill for atleast an hour.
13. To serve, stir the mint leaves into the melon and tomato mixture.
14. Spoon the salad into chilled bowls.
15. Garnish with fresh sprigs of mint and serve this beautiful fresh, colourful and healthy salad with a big smile like Santa's!
Title: Creamy Rice Pudding
Ingredients:
- 1 milk
- 300 cinnamon sticks
- 3 lemon, zest of
- 1 salt
- 1 white rice
- 80 sugar
- 90 dark brown sugar
- 80 cinnamon
Instructions:
1. Set aside about 1/2 cup of the milk.
2. Heat the rest of the milk and cream and add the cinnamon sticks, rice, salt and lemon zest.
3. Simmer gently, while stirring continuously, for 15 minutes.
4. Then simmer, uncovered, at the same temperature, for about one hour, stirring occasionally.
5. Add the sugar, stirring it in well, leave to simmer another 40 minutes until most of the liquid has been absorbed.
6. Add some of the reserved milk is the mixture becomes too thick.
7. Remove cinnamon sticks.
8. Pour into separate pudding dishes, sprinkle with a little cinnamon powder and about 1 tablespoon dark brown sugar.
9. Place under pre-heated grill until sugar bubbles.
10. Serve with fresh cream or ice-cream.
11. Also goes well with stewed fruit.
Title: Chocolate Peanut Butter Pie (Ree Drummond)
Ingredients:
- 25 butter
- 4 creamy peanut butter
- 1 cream cheese
- 1 powdered sugar
- 1 1/4 Cool Whip
- 1
Instructions:
1. Crust:
2. Crush the Oreos until they’re fine crumbs. I used my food processor for this.
3. Pour melted butter over the top and stir with a fork to combine.
4. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
5. Remove from oven and allow to cool completely.
6. Filling:
7. Beat the peanut butter with the cream cheese until smooth.
8. Add powdered sugar and beat until smooth.
9. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
10. Pour filling into crust, evening out the top with a knife or spatula.
11. Chill for at least an hour before serving.
12. Warning: This is ultra, ultra-rich. Cut small slivers—your guests will thank you!
Title: Kirsebaerkremkake- Cherry Cream Cake
Ingredients:
- 2 confectioners' sugar
- 8 cherry juice
- 1/4
- 2
- 3 1/2
Instructions:
1. The Cake:Grind almonds twice, the second time with the confectioners' sugar.
2. The almonds should have the consistency of flour.
3. Whip the egg whites until stiff but not dry, and blend with the nuts.
4. Divide and spread batter in two greased 9-inch (23 cm) springform pans, and bake at 320 degrees F (160 degrees C) 25 to 30 minutes.
5. Cool slightly in pan before removing to rack to cool completely.
6. Makes two 9-inch layers.
7. Cherry Cream:Beat the cream until firm and glossy.
8. Add eggs and confectioners' sugar which have been whipped together until light and fluffy.
9. Stir in the chocolate sauce or syrup, and add cherry juice to taste.
10. Place one cake layer on platter, baked side down, and cover with half of the cream mixture.
11. Add second layer, baked side up, and top with remaining cream.
12. Keep refrigerated until serving time.
Title: Dream Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 3/4 sugar
- 3/4 brown sugar
- 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 2 eggs
- 1 vanilla
- 1 1/3 all-purpose flour
- 1/3 rolled oats
- 2 1/2 white chocolate chips
- 1
Instructions:
1. Grease a large cookie sheet; set aside.
2. In a bowl, beat the butter and shortening using an electric mixer on medium to high speed for 30 seconds.
3. Add in sugar, brown sugar, baking powder, baking soda, and salt; beat until combined.
4. Add in eggs and vanilla; beat until combined.
5. Beat in flour and cocoa powder on low speed just until combined; stir in oats, chocolate pieces, white baking pieces, and macadamia nuts with a wooden spoon.
6. Drop dough by a ¼-cup measure or scoop 3 inches apart onto prepared cookie sheet.
7. Press into 3-inch circles; bake at 350° for 12-14 minutes or just until set.
8. Cool on cookie sheet for 1 minute; transfer cookies to a wire rack and let cool.
Title: Chocolate Pudding Cake
Ingredients:
- 1 flour
- 3/4 sugar
- 2 baking powder
- 2 salt
- 1/4 milk
- 1/2 walnuts
- 2 brown sugar
- 1/2 baking powder
- 3/4 boiling water
- 1/4
- 1 1/2
Instructions:
1. Heat oven to 350. Grease a 8x8" square pan.
2. Mix first 9 ingredients in a bowl and pour into pan.
3. mix brown sugar and baking powder in a small bowl, then add water and stir.
4. Slowly pour water mixture onto cake batter. (If you don't pour slow, it will make a big hole in the middle of the cake.).
5. Bake for 40 minutes or until toothpick comes out with crumbs on it.
Title: Irish Whiskey Parfaits
Ingredients:
- 6 granulated sugar
- 1/3 heavy cream
- 1/4 confectioners' sugar
- 2 vanilla extract
- 1/4
- 1
- 1/4
Instructions:
1. Beat egg yolks in mixer bowl, gradually adding granulated sugar, and continue beatint until thick and pale, about 5 minutes. Beat in whiskey gradually. Transfer to large bowl.
2. Beat cream, confectioner's sugar, and vanilla together in mixer bowl until stiff. Gently fold whipped cream, a third at a time, into egg yolks.
3. Spoon cream mixture, alternating with thin layers of preserves, into 8 parfait glasses. Freeze at least 4 hours or overnight.
Title: Caramel Cream Frosting
Ingredients:
- 1 brown sugar
- 4 butter
- 1/4 salt
- 1/4 milk
- 1/2 powdered sugar
Instructions:
1. Cook first 3 ingredients to melt.
2. Add milk and cook 3 minutes.
3. Cool down and mix in powdered sugar.
4. Beat smooth and spread on cake.
Title: Superbly Rich Chocolate Tart
Ingredients:
- 1 1/2 flour
- 1/2 butter
- 1 powdered sugar
- 1/2 salt
- 3 heavy cream
- 1 1/2 butter
- 4 baking chocolate
- 4 vanilla extract
- 1/2 granulated sugar
- 3 sugar
- 3 water
- 6 butter
- 2 chocolate
- 1
- 3
Instructions:
1. In a mixing bowl combine 1 1/2 cups of flour 1/2 tsp salt,1 tbs powdered sugar and mix well. Add 1/2 cup of butter and mix well until fully incorporated and you have a coarse, cornmeal like texture. Add 3 tablespoons of ice water , mix well, then knead into a soft ball. Cover and place in fridge for 20 minutes. When dough is chilled roll out , place in tart pan, pierce bottom well with a fork and bake at 350 for 15 minutes or until golden brown. When tart shell is ready set on a wire rack to cool.
2. In a sauce pan combine 1 1/2 cups heavy cream, 1/2 tsp vanilla extract, 3 tbs sugar, 4 ounces bakers chocolate, 4 tbs butter. Turn heat on to medium while stirring with a wire whisk to prevent chocolate from sticking to bottom of pan. When all ingredients are melted and mixture begins to bubble remove from heat and pour into tart shell. Tap pan on counter to remove any air bubbles then place in fridge to chill and set.
3. Prepare a small amount of heavy syrup in a small saucepan by boiling together 3 tablespoons of sugar with 6 tablespoons of water. When syrup has thickened and is bubbling pour into a bowl.
4. In a double boiler melt together 3 ounces bakers chocolate and 2 tbs butter stirring well. When melted add 1 tsp to 1 tablespoon of the syrup mixture to give the tart glaze a nice shine. When all ingredients are thoroughly mixed let sit for just a few moments then pour over tart. Shake pan lightly so glaze spreads evenly to the edges of the tart. Set in fridge for several hours to chill and set.
5. When tart is chilled garnish with chocolate ganache or whipped cream and serve.
Title: Butterfly Cakes
Ingredients:
- 125 butter
- 1 vanilla essence
- 2/3 caster sugar
- 3 eggs
- 1 1/2 self raising flour
- 1/2 milk
- 250 strawberries
- 1 icing sugar
- 300
Instructions:
1. Line 2 deep 12 hole muffin tins with paper patty cases.
2. Beat butter, essence, sugar, eggs and milk with electric beaters add flour and beat on low speed until just combined.
3. Beat on high speed 3 minutes until smooth and pale.
4. Divide among patty pans.
5. Bake in moderate oven (180C/350F) for 15 minutes.
6. Cool on wire rack.
7. WHITE CHOCOLATE CREAM.
8. Place chocolate and 1/4 cup cream in saucepan and stir until chocolate melts.
9. Cool to room temperature.
10. Beat remaining cream with electric mixer until soft peaks form.
11. Fold cooled melted chocolate into cream until combined.
12. using a sharp knife cut a circle from the top of each cake; cut circle in half to make two wings.
13. Fill hoes with with cream mixture.
14. Put wings on top of cakes; top with with srawberries, dust with icing sugar.
15. MAKE A PIG OF YOURSELF.
Title: Farmer's Daughter Irish Whiskey Pie
Ingredients:
- 2 hot water
- 1/2 salt
- 1/4 sugar
- 1/2 milk
- 1/4 unflavored gelatin
- 1/4 cold water
- 1/4 heavy cream
- 1/2
- 4
- 1
- 3/4
- 1
Instructions:
1. Combine chocolate, hot water, salt and sugar.
2. Bring to boil, lower heat and stir until smooth.
3. In small bowl, mix egg yolks and milk.
4. Stir into chocolate mixture.
5. In small saucepan, mix gelatin and water. Let stand 1 minute, then stir over low heat until gelatin is completely dissolved.
6. Mix gelatin and whiskey into chocolate mixture.
7. Pour into mixing bowl and place over crushed ice until syrupy.
8. Beat egg whites until foamy and fold into chocolate mixture.
9. Fold in whipped cream and almonds.
10. Pour into chilled, baked pie crust and chill 4 hours.
11. Garnish with additional whipped cream and sliced almonds.
12. Enjoy!
Title: Vanilla Buttercream Cake Frosting
Ingredients:
- 1 confectioners' sugar
- 1/2 butter
- 1 vanilla extract
- 3 milk
Instructions:
1. Allow butter to warm to room temperature.
2. In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary add more milk until frosting is spreading consistency. If desired, add a few drops of food coloring. Mix everything well.
Title: Apple Dessert
Ingredients:
- 4 apples
- 2 sugar
- 2 flour
- 1/2 unsweetened applesauce
- 1/2 walnuts
- 1 baking soda
- 2 cinnamon
- 2 salt
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, mix apples and sugar together.
3. Add rest of the dry ingredients and the nuts.
4. Add oil and applesauce; mix well and pour into a greased 9"x13" baking pan. Bake for 35-45 minutes.
Title: Chocolate Cream Cheese Cake
Ingredients:
- 2 sugar
- 1 eggs
- 2 vanilla
- 2 baking soda
- 1 baking powder
- 2 1/2 salt
- 1/4 flour
- 3/4 buttermilk
- 3 coffee
- 1 sugar
- 1 cream cheese
- 1/4 vanilla
- 1 egg
- 1 confectioners' sugar
- 1 unsalted butter
- 1 hot water
- 1
- 3
- 2
Instructions:
1. Preheat oven to 350 F.
2. Generously grease a 10 inch Bundt or tube pan (Bundt is best for this recipe).
3. Combine sugar, oil and eggs.
4. Beat for one minute until smooth.
5. Add remaining cake ingredients and beat (mix on medium) for two to three minutes (use a whisk of doing by hand).
6. Set batter aside.
7. For filling, cream sugar with cream cheese.
8. Add vanilla, egg and chocolate chips.
9. Blend until smooth.
10. Ladle half of batter into pan.
11. Spoon filling evenly over this layer.
12. Cover with remaining batter.
13. Bake for 70 minutes or until cake tests done.
14. Top should spring back when touched.
15. Let cake cool at least 30 minutes before removing from pan.
16. If cake sticks, place on a warm burner to loosen up and help release cake.
17. Cake will firm up as it comes to room temperature.
18. For glaze, combine all ingredients to form a pourable liquid.
19. Thin with hot water if necessary.
20. Pour over cooled cake.
21. This cake freezes well and keeps for several days covered at room temperature.
Title: Milk-Chocolate Creams
Ingredients:
- 12 light rum
- 1 pure vanilla extract
- 1 1/2 coarse salt
- 4 strawberry
- raspberries
Instructions:
1. Place chocolate in a blender. Bring cream to a simmer in a small saucepan. Immediately remove from heat and pour over chocolate. Blend until smooth.
2. Blend in vanilla and a pinch of salt. With the machine running add egg yolks. Blend until well combined. Pour about 3/4 cup chocolate mixture into each of 4 serving bowls.
3. Freeze, uncovered, for 30 minutes. Then refrigerate, uncovered, for 30 minutes. (the texture should be soft and creamy). Serve with cold with berries.
Title: Ww Peppermint Crisscross Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 3/4 baking powder
- 1/4 salt
- 1 unsalted butter
- 3/4 sugar
- 1 egg
- 1/2 vanilla extract
- 1/3
Instructions:
1. Place oven racks in upper and lower thirds of oven and preheat oven to 350°F.
2. Combine flour, baking powder, and salt in a meduim bowl. With electric mixer on med speed, beat butter until creamy, about 1 minute.
3. Add sugar and beat until well blended, about 4 minutes.
4. Reduce speed to low. Beat in egg and vanilla until blended.
5. Add flour mixture, beating until well blended.
6. Stir in crushed candies.
7. Form dough by tablespoonfulls into 1-inch balls.
8. Place balls on 2 large ungreased baking sheets 2 inches apart. Firmly press top of each cookie with tines of fork to form crisscross pattern.
9. bake until cookies are golden on bottom and firm in center, 14-15 minutes, rotating baking sheets halfway through baking time. Let cookies cool slightly on baking sheets, about 3 minutes. Transfer cookies to racks and let cool completely. If making ahead, trasfer to airtight containers with wax paper between layers. Cover and store room temperature up to 1 week or freeze up to 1 month.
Title: Oh-My-Goodness Blueberry Goodness!
Ingredients:
- 4 1/2 blueberries
- 2 butter
- 1 brown sugar
- 1/3 oatmeal
- 1/3 Bisquick
- 1/2
Instructions:
1. Use a small baking dish, or divide a pie pan in half with creative use of aluminum foil like I did (no small dishes available) ;).
2. Rinse fresh blueberries and put in the bottom of the dish. I'm sure frozen would work as well. Sprinkle with half the brown sugar.
3. Melt 1tsp butter in a bowl and mix in the oatmeal, bisquick, and remaining brown sugar.
4. Spread the mixture over top of the blueberries.
5. Drizzle the remaining butter over top, then pour the orange juice over all.
6. Bake at 350 for about half an hour, until it's golden brown and smells so good you can't wait any longer. Let it sit to cool slightly.
7. Serve while still warm with ice cream or whipped cream, if possible!
Title: Martha's Maple Cake
Ingredients:
- 1 egg
- 2 water
- 1/2 sugar
- 1 margarine
- 1 evaporated milk
- 1/4 vanilla flavoring
Instructions:
1. Prepare cake following package directions for a 9x13<U+0094> cake.
2. Mix remaining ingredients in a saucepan except for flavorings.
3. Heat over medium heat until bubbles appear, then boil over medium heat, stirring constantly, for 2 minutes and 20 seconds exactly.
4. Take off heat and add vanilla& maple flavorings.
5. Let set for about 3 minutes.
6. Beat with hand mixer until thick enough to spread on cake.
Title: VERMICELLI KHEER
Ingredients:
- 1 milk
- 250 -300 sugar
- 2 saffron threads
- 10 -12 ghee
- 2 -3
- 1
Instructions:
1. In a pan pour all the milk and keep stirring from time to time at low flame. We have to reduce the milk slowly till it thickens. In another pan, take one tsp ghee and fry the vermicelli in it and keep aside.
2. When the milk thickens and is almost reduced to half the quantity add vermicelli in it keep stirring so it doesnt stick to the bottom. In a bowl take some milk and add saffron in it. Now add it in the kheer.
3. When the kheer is cooked properly turn off the flame and add sugar in it.
4. Serve it in the bowl and garnish with sliced almonds.
5. You can serve both hot or chilled.
Title: Chocolate Coca-Cola Cake
Ingredients:
- 18 1/2 eggs
- 3 strawberries
- 1/3 butter
- 1 margarine
- 2 confectioners' sugar
- 1/2 vanilla extract
- 12
- 1/2
- 1
- 3
- 1 1/2
Instructions:
1. Heat oven to 350°F; grease 13x9x2 inch baking pan.
2. Prepare cake mix according to package directions, using 1 1/3 cups cola in place of water and stirring 1 tablespoon grated orange peel in batter.
3. Pour batter into prepared pan. Bake 30 minutes until wooden pick inserted in center comes out clean.
4. Invert cake onto wire rack cool completely.
5. Cake may be made and stored, tightly wrapped, up to two days before decorating.
6. Note: For firmer cake, use one 16-ounce package of pound cake mix, stirring in 1/3 cup powdered chocolate drink mix along with grated orange peel. Use cola for the liquid bake as directed.
7. Stir chocolate chips in small heavy saucepan over very low heat until melted and smooth; remove from heat.
8. Dip strawberries into chocolate to coat halfway, placing each berry as it is dipped on cookie sheet lined with wax paper.
9. Refrigerate berries until ready to use.
10. Cut cooled cake horizontally into 2 equal layers with sharp serrated knife; place bottom layer on large cookie sheet.
11. Beat butter in large bowl with mixer at medium speed until light and fluffy, gradually beat in confectioners' sugar and chocolate drink mix until smooth.
12. Beat 1/3 cup of remaining cola, remaining 1 tablespoon grated orange peel and vanilla until thoroughly blended and smooth.
13. Spread half of frosting over bottom cake layer; top with second layer.
14. Swirl remaining frosting over top of cake. Cut cake into 12 portions; arrange on platter.
15. Decorate with chocolate-dipped strawberries.
Title: Sultana Cake
Ingredients:
- 500 sultanas
- 250 butter
- 1 1/4 caster sugar
- 2 lemon juice
- 1 lemon rind
- 1 vanilla essence
- 3 eggs
- 2 flour
- 1/2 self-raising flour
- 1/4 milk
- 1/2
Instructions:
1. Preheat the oven to 180°C
2. Place sultanas in a saucepan and just cover with water.
3. Bring to the boil then simmer for 5 minutes. Drain and cool.
4. Mix butter and sugar until light and fluffy, add lemon juice, grated rind and vanilla essence.
5. Add the eggs one at a time, beating well after each egg.
6. Add the both of flour and milk, then stir in the sultanas and candied peel.
7. Pour into a well greased 21-23 cm square cake tin with the base lined with baking paper.
8. Bake for 1 hour then reduce the temperature to 160°C and bake for a further 50-60 minutes, or until a skewer inserted into the centre of the cake comes out clean.
9. Cool in the tin and store in an airtight container. Fruitcakes like this are best left for 12 hours before slicing.
Title: Amelie's Salted Caramel Brownies
Ingredients:
- 6 unsalted butter
- 3/4 granulated sugar
- 2 eggs
- 3 unbleached all-purpose flour
- 1 heavy cream
- 1 3/4 granulated sugar
- 1/2 water
- 2 unsalted butter
- 1/2 fine sea salt
- 1/4 gelatin powder
- 2
Instructions:
1. Brownies:.
2. Heat oven to 325 degrees F. Line a 9-by-13-inch pan with foil and then butter well.
3. In the top of a double boiler over medium heat, melt chocolate and butter, being sure the water in the bottom of the double boiler does not touch the top pan. Stir chocolate and butter until completely melted. Then stir in sugar. Blend well. Remove from heat.
4. In a separate bowl, lightly whisk eggs. Stir eggs into chocolate mixture. Then add flour, stirring until completely blended. Spread batter into prepared pan and bake for 25-30 minutes.
5. Completely cool brownies in pan. Pour caramel glaze over brownies and cool in fridge until caramel sets. Slice into bars, about 2 inches square.
6. Salted Caramel Glaze:.
7. In a small saucepan over low heat, warm heavy cream until hot, but not boiling. In a separate tall saucepan, combine sugar and water. Place over medium-high heat. Do not stir as sugar dissolves and mixture reaches a dark amber stage. Add cream, butter, and salt. Stir gently until mixture is smooth and well combined. Remove from heat and add gelatin, stirring to combine. Use immediately.
Title: Koulourakia Greek Sesame Cookies
Ingredients:
- 1 sweet butter
- 1/2 vegetable shortening
- 2 sugar
- 2 eggs
- 6 flour
- 4 baking powder
- 1 salt
- 1/2 cinnamon
- 1 nutmeg
- 2 heavy cream
- 1 vanilla
- egg
- sesame seeds
Instructions:
1. Cream butter and shortening until fluffy.
2. Gradually beat in sugar.
3. Beat in eggs.
4. Sift together flour, baking powder, salt, and spices; stir into the egg mixture alternately with the cream and vanilla.
5. Shape dough with floured hands into desired shapes.
6. Shape pieces of dough into thick pencil shapes.
7. Brush with extra beaten egg.
8. Roll onto the sesame seeds to coat lightly.
9. Double over rolled dough and twist, or form into rings, figure eights or coils. I use about six-inch pieces.
10. Place on cookie sheets and bake in a moderate 350-degree oven for about 15 minutes or until golden brown.
Title: Pumpkin Log Rolls
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 canned pumpkin
- 3/4 flour
- 1 baking soda
- 1/2 cinnamon
- 1/4 salt
- 1/2 pecans
- 8 powdered sugar
- 2 cream cheese
- 3/4 butter
- 1 vanilla
- powdered sugar
Instructions:
1. Grease a 10 X 15 cookie sheet.
2. Lie with wax paper, then grease again.
3. Mix batter in order given.
4. Beat eggs and sugar, then add the pumpkin.
5. Sift together flour, baking soda, salt, and cinnamon.
6. Beat into the first mixture.
7. Spread batter in prepared pan.
8. Sprinkle with nuts if using.
9. Bake at 350 degrees for 15 minutes.
10. Turn out onto a towel that has been sprinkled with powdered sugar.
11. Roll up in towel and wax paper and let cool.
12. Filling:.
13. Cream ingredients with a hand mixer on med-low speed until smooth.
14. Unroll cake and remove the wax paper.
15. Spread the filling evenly over the cake.
16. Roll back up and wrap in foil.
17. Store in the refridgerator until ready to serve.
Title: Honey Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 1/3 butter
- 1 1/2 honey
- 2 powdered sugar
Instructions:
1. Beat cream cheese, butter, and honey at medium speed with an electric mixer just until smooth.
2. Greadually add powdered sugar, beating at low speed just until blended.
Title: Blackberry Cake
Ingredients:
- 3 1/2 flour
- 1 shortening
- 2 white sugar
- 1 baking soda
- 1 blackberry
- 1 clove
- 1 cinnamon
- 1 allspice
- 1 vanilla
- 1 salt
- 1/2 eggs
- 4
Instructions:
1. Preheat oven to 350 degrees.
2. Cream shortening and sugar.
3. Sift dry ingredients all but baking soda.
4. Stir baking soda and milk in.
5. Add alternately dry ingredients, eggs and milk mixture.
6. Lastly fold in berries.
7. Pour into a greased and floured pans.
8. Bake for 25- 35 minutes or until done.