lumicero/recipes-ing2inst huggingface dataset:
Title: French Toast Bread Pudding
Ingredients:
- 12 eggs
- 7 2% low-fat milk
- 2 1/2 sugar
- 1/2 vanilla extract
- 2 ground nutmeg
- 3/4 pecans
- 1/2 maple syrup
Instructions:
1. Butter 11x7x2-inch glass baking dish. Place bread in dish. Whisk eggs and next 4 ingredients in medium bowl to blend; pour over bread. Using spatula, lightly press down on bread to moisten completely. Cover with foil and chill overnight.
2. Place foil-covered dish in cold oven. Set oven at 350°F and bake 30 minutes. Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer. Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup.
Title: Strawberry Banana Shortcake
Ingredients:
- 1 egg
- 1/2 sugar
- 3/4 low-fat buttermilk
- 1/4 margarine
- 1 vanilla extract
- 2 1/3 cake flour
- 2 baking powder
- 1/4 baking soda
- 1/4 salt
- 1 low-fat vanilla yogurt
- 1/4 brown sugar
- 1 1/4 strawberries
- 1 1/4 bananas
- 2 lemon juice
- 1 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Coat a 9" round cake pan with cooking spray and line bottoms with wax paper and spray wax paper with cooking spray; set aside.
3. Beat egg at medium speed with a mixer until foamy.
4. Gradually add sugar, beating well.
5. Combine flour, baking powder, baking soda, and salt.
6. In a separate bowl, combine buttermilk, melted margarine, and vanilla.
7. With mixer running at low speed, add flour mixture to egg mixture alternately with buttermilk mixture, beginning and ending with flour mixture.
8. Pour batter into prepared pan.
9. Bake 28 minutes.
10. Let cool in pan 10 minutes on a wire rack; remove from pan.
11. Let cool completely on wire rack.
12. Combine yogurt and brown sugar; stir well.
13. Using a serrated knife, split cake in half horizontally.
14. Place bottom layer, cut side up, on serving plate.
15. Spread with half of yogurt mixture, top with strawberries.
16. Combine bananas and lemon juice and toss gently. Drain bananas and discard juice.
17. Arrange bananas over strawberries; drizzle with remaining yogurt mixture.
18. Top with remaining layer.
19. Sift powdered sugar over cake.
20. Serve with whipped cream also, if desired.
Title: Bird's Nest Cookies
Ingredients:
- 1 1/3 flaked coconut
- 1 butter
- 1/2 margarine
- 1 granulated sugar
- 1/2 egg
- 2 vanilla extract
- 3/4 all-purpose flour
- 1 3/4 salt
Instructions:
1. Preheat oven to 300°F.
2. Spread coconut on non-greased cookie sheet.
3. Toast in oven, stirring occasionally, until it turns light golden, about 25 minutes.
4. Remove coconut from cookie sheet and set aside.
5. Increase oven temperature to 350°F.
6. In large bowl, add butter and sugar and whip until light and fluffy; beat in egg and vanilla.
7. In medium bowl, combine flour and salt.
8. Blend into creamed mixture.
9. Form dough into 1 1/4-inch balls.
10. Roll heavily into toasted coconut.
11. Place coconut cookies 2 inches apart on lightly greased cookie sheets.
12. Make indentation with thumb in center of each cookie.
13. Bake 12 to 14 minutes or until golden brown.
14. Remove cookies and cool completely.
15. Fill indentations with"M&M's"® Chocolate Candies for Easter.
Title: Green Velvet Cake
Ingredients:
- 1 1/2 eggs
- 2 vinegar
- 1/2 buttermilk
- 1 sugar
- 1 vanilla extract
- 1 1/2 flour
- 1 baking soda
- 2 1/2 salt
- 1
- 1/4
Instructions:
1. Combine eggs, sugar, oil and vinegar in bowl.
2. Mix well.
3. Sift flour, baking soda and salt together.
4. Add to egg mixture alternately with buttermilk, mixing well after each addition.
5. Blend in vanilla and food coloring.
6. Pour into 3 greased and floured 8 " cake pans.
7. Bake at 350 for 25 minutes.
8. Cool.
9. Frost between layers, top and side of cake.
Title: Mousse In A Minute
Ingredients:
- 1 sugar
- 1/4 salt
- 1/8 half-and-half
- 7
- 4
- 1 1/2
- 1/2
Instructions:
1. Place chocolate chips, sugar, salt, coffee, Kahlua and egg yolks into a blender.
2. In saucepan, bring cream to a boiling point, and then pour immediately into blender.
3. At high speed, blend well for several minutes until dark brown& smooth.
4. Pour into 10 dessert cups (1/3 cup each).
5. Chill several hours before serving.
6. When ready to serve (I do this about an hour before), beat whipping cream until stiff, place a dollop on each serving and sprinkle with chocolate shavings.
Title: Lemon Strawberry Fluff
Ingredients:
- 1 frozen strawberries
- 1 instant lemon pudding mix
- 1
Instructions:
1. In mixing bowl, fold strawberries with their juice and lemon pudding mix into whipped topping.
2. Mix well with spatula using folding motion until all ingredients are incorporated.
3. Spoon into decorative serving bowl or into individual dessert bowls.
Title: Banana Cake With Brown Sugar Icing
Ingredients:
- 1/4 butter
- 1 sugar
- 1 egg
- 2 milk
- 1 baking soda
- 1 1/2 flour
- 1 vanilla
- 3 bananas
- 1 baking powder
- 1 salt
- 1/3 butter
- 2/3 brown sugar
- 2 corn syrup
- 2 milk
- 1/2 vanilla
- 1 1/2 icing sugar
Instructions:
1. CAKE:
2. Cream butter and sugar.
3. Add egg and milk with dissolved baking soda.
4. Add flour, vanilla, mashed bananas, baking powder, and pinch of salt; Mix well.
5. Prepare and bake in an 8 inch pan for 25 to 35 minutes at 350 degrees Fahrenheit.
6. ICING:
7. Melt butter in a medium sauce pan.
8. Add brown sugar and corn syrup; stir and let boil for 1 minute.
9. Remove from heat, stir in milk and vanilla.
10. Mix in icing sugar thoroughly.
11. Cool for 1 minute; spread over the top of the cake.
Title: Cooked Apples
Ingredients:
- 6 granny smith apples
- 2 sugar
- 1/4 Splenda sugar substitute
- 1 cinnamon
- 2 vanilla
- water
Instructions:
1. Combine all ingredients in a saucepan.
2. Simmer until apples are tender.
3. Serve hot or cold.
Title: Parmesan Pound Cake With Fresh Berries
Ingredients:
- 2 unbleached all-purpose flour
- 2 baking powder
- 1/2 fine sea salt
- 1 parmesan cheese
- 1 butter
- 2 sugar
- 6 eggs
- 2 creme fraiche
- 1/2 cream cheese
- powdered sugar
- berries
Instructions:
1. Sift together the flour, baking powder, and salt into a large mixing bowl.
2. Whisk in the Parmesan. Set aside.
3. Cream together the butter and sugar with a mixer, about 5 minutes.
4. One at a time, add eggs to the butter mixture, mixing well (at medium speed) after each addition.
5. Add cream cheese and mix until smooth.
6. On slowest speed, alternate adding the flour mixture and the crème fraîche, ending with the flour mixture. Do not overmix.
7. Butter and lightly flour two (8x8) metal cake pans or one large metal baking pan (9x12 or 9x13).
8. Pour the cake batter into the prepared pans and spread evenly. Tap the pan down sharply on the countertop a couple of times to release any air bubbles.
9. Bake at 350°F for 45-55 minutes, or until toothpick comes out clean. Let cool.
10. Invert the completely cool cake onto a cutting board, trim the edges away, and then with a serrated cake knife, cut the cake in half lengthwise. Cut widthwise into 1½-inch slices. You will end up with fourteen 4- by 1½-inch slices. (Or cut slices only as you need them, keeping the cake well sealed in plastic wrap).
11. Serve with your choice of garnishes.
Title: Classic Sugar Cookies Recipe
Ingredients:
- 1/2 butter
- 1 sugar
- 1 egg
- 2 flour
- 1 baking powder
- 1/2 salt
- 1/4 milk
- 1/2 vanilla extract
Instructions:
1. Blend butter, sugar, and egg.
2. Then add dry ingredients alternating with milk and vanilla.
3. Chill until cold.
4. Roll out dough about 1/4" thick and cut our favorite shapes w/ cookie cutters.
5. Place on ungreased cookie sheet and bake at 400 degrees for 7-10 minutes until edges start to turn golden brown.
6. Cool. Top w/ frosting made by mixing a tiny bit of milk with powdered sugar until the right consistency is reached.
Title: Lemon Snowflake
Ingredients:
- 1 egg
- 2 1/4 confectioners' sugar
- 1
Instructions:
1. In a large bowl, combine the cake mix, whipped topping and egg until well blended. Batter will be very sticky.
2. Drop by teaspoonfuls into confectioners' sugar; roll lightly to coat.
3. Place on ungreased baking sheets.
4. Bake at 350 for 10 - 12 minutes or until lightly browned and tops are cracked.
5. Remove to wire racks to cool.
Title: Devil's Food Caramel Torte
Ingredients:
- 1 buttermilk
- 1 eggs
- 1/2 heavy whipping cream
- 3
- 1
- 1 1/2
- 1/3
- 1
Instructions:
1. Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large mixing bowl, combine the cake mix, buttermilk, oil and eggs.
2. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. Combine 1 cup candies and cocoa; fold into batter.
3. Pour into prepared pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Remove waxed paper.
4. In a small mixing bowl, beat cream until it begins to thicken. Add caramel topping; beat until stiff peaks form. Fold in remaining candies.
5. Place one cake layer on a serving plate; spread with chocolate frosting. Top with remaining cake layer; frost top and sides of torte with cream mixture. Garnish with additional candies if desired. Refrigerate until serving.
Title: Graham Cracker Cake With Buttercream Frosting
Ingredients:
- 1 graham cracker crumbs
- 1 1/4 sugar
- 2 water
- 1 1/2 walnuts
- 2 butter
- 3/4 confectioners' sugar
- 1 vanilla
- 8
- 1/2
- 2
Instructions:
1. Combine cake mix, graham cracker crumbs, sugar, water and egg whites in a large mixing bowl.
2. Blend on medium speed for 3-5 minutes with electric mixer.
3. Stir in nuts by hand.
4. Spray 2 9 inch round cake pans with Bakers Joy & pour in the cake batter.
5. Bake at 350 degrees for 35-45 minutes.
6. Frost only when completely cool.
Title: Rose Wine-Butter Glazed Peaches With Fresh Mint
Ingredients:
- 3 butter
- 2 lemon juice
- 6 brown sugar
- 1/3 rose wine
- 1/3 heavy cream
- 1/2 fresh mint leaves
- vanilla ice cream
Instructions:
1. Melt butter in a large skillet over medium heat. Add lemon juice and peaches. Turn peaches over and over to coat with butter.
2. Sprinkle with brown sugar and add wine to pan.
3. Poach over low heat, turning often, about 15 minutes or until peaches are heated through and lightly glazed.
4. Push peaches to one side and stir in cream. Bring just to the boil; immediately lower heat and simmer several minutes.
5. Serve peaches warm with some of the wine-cream sauce. Garnish with fresh mint leaves.
6. Good over scoops of ice cream, if desired.
Title: Rumnog Pecan Cookies
Ingredients:
- 1/3 milk
- 1/4 sugar
- 1 molasses
- 1 dark rum
- 2 vanilla extract
- 1 1/2 flour
- 1 1/2 cornstarch
- 1/4 baking powder
- 1 1/2 baking soda
- 1/4 nutmeg
- 1/2 ground cinnamon
- 1/2 salt
- 1/2 pecans
- 2 margarine
- 2 confectioners' sugar
- 2 milk
- 2 dark rum
- 2 vanilla extract
- 1/4
Instructions:
1. Position an oven rack in the middle of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper.
2. For the cookies: Combine the oil, milk, sugar, molasses, rum and vanilla extract in a large mixing bowl; beat at medium-high speed for 2 to 3 minutes or until slightly foamy. Stop the motor and use a fine-mesh strainer to sift in the flour, cornstarch, baking powder, baking soda, spices and salt. Mix well on low speed until a soft dough forms.
3. Place the chopped pecans on a flat plate or piece of wax paper on a work surface. Roll the dough into walnut-size balls (about 1 heaping tablespoon) and then roll them in the nuts; if the dough is a little too soft to roll, drop the balls one at a time onto the nuts and then roll (the dough will firm up slightly as it sits). Place the balls 2 inches apart on the baking sheets; bake 1 sheet at a time for about 10 to 14 minutes or until the cookies have puffed a bit and do not look raw. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
4. For the icing: Beat the margarine at medium speed in the bowl of a stand mixer for 3 minutes, until it is smooth and creamy. Stop the motor and add the confectioners' sugar; use a fork to combine. On low speed, add the soy milk, soy creamer or rice milk, the rum and the vanilla extract; increase the speed to medium or medium-high and beat until the consistency of buttercream frosting is achieved. Spread 1 teaspoon or more of icing on each cooled cookie; sprinkle with nutmeg or colored sprinkles, if desired. Allow the icing to become firm before storing the cookies.
Title: Easy Rhubarb Cobbler With Brandied Cream
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 4 sugar
- 1 salt
- 1 butter
- 2 margarine
- 2 egg
- 1 milk
- 1 quick-cooking tapioca
- 1 rhubarb
- 1 heavy cream
- sugar
- brandy
Instructions:
1. ABOUT 40 MINUTES BEFORE SERVING OR EARLY IN DAY:
2. Preheat oven to 425°F Grease cookie sheet.
3. Prepare crust:
4. In bowl with fork, mix flour, baking powder, 2 teaspoons sugar, and 3/4 teaspoon salt. Cut in butter or margarine until mixture resembles coarse crumbs. In measuring cup, beat egg; reserve 1 tablespoon egg for brushing on crust. Add milk to egg in cup to make 1/2 cup. Stir egg mixture into flour mixture just until blended.
5. On cookie sheet, pat out dough about 1/2-inch thick and 3 inches smaller than top of 2-quart shallow casserole (fruit will show around edge). With tip of soup spoon, make decorative scalloped design on top (pressing deeply so the impression won't disappear as crust rises); brush with reserved egg; sprinkle with sugar. Bake crust 15 minutes or until golden; remove to wire rack.
6. Meanwhile, prepare filling:
7. Drain syrup from peaches into measuring cup. In 3 quart saucepan, mix tapioca, 3/4 cup sugar, 1/2 cup peach srup, and 1/4 teaspoon falt; let stand 5 minutes. Add rhubarb; cook over medium heat until rhubarb is tender and mixture thickens and boils, stirring often. Stir in peaches and prunes; heat through. Pour mixture into casserole; top with crust.
8. Serve cobbler warm. Or, cool to serve later. To serve, prepare Brandied Cream; pass to spoon over each serving. Makes 10 servings.
9. To Make Brandied Cream:
10. In small bowl with mixer at medium speed, beat heavy cream with 1 tablespoon sugar to soft peaks. Beat in 1 tablespoon brandy.
Title: Accidental Pecan Bars
Ingredients:
- 1 butter
- 1 margarine
- 1 brown sugar
- 2 2/3 egg
- 1 flour
- 1 baking powder
- 1/3 salt
- 1 1/4 unsalted butter
- 1 brown sugar
- 4 corn syrup
- 1 1/2 eggs
- 1/2 pure vanilla extract
- 1 1/2 - 2 heavy cream
- pecans
Instructions:
1. To make crust, mix butter, brown sugar, egg, flour, baking powder, and salt until crumbly.
2. Press into a large 10x15 baking dish.
3. Bake at 350° for 20 minutes.
4. To make filling, wait until the crust is almost done.
5. Blend the melted butter, brown sugar, corn syrup, eggs, and cream.
6. Add the vanilla. Stir in pecans.
7. Pour over crust.
8. Bake at 350º for about thirty minutes until the filling begins to set.
9. Cool slightly in pan and cut in squares.
Title: Pear-Filled Bundt Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 3 eggs
- 1/2 vanilla extract
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1/3 brown sugar
- 1/2 pear
- 1/2 all-purpose flour
- 1/2 butter
- 2 cinnamon
- 4 1/2 icing sugar
- 1/2
- 2 1/4
Instructions:
1. In a large mixing bowl, cream butter and sugar; add eggs one at a time, beating well after each addition.
2. Beat in vanilla.
3. Combine flour, baking powder and baking soda; add to creamed mixture alternately with orange juice.
4. Pour half the batter into a greased 10 inch fluted tube pan.
5. Combine the filling ingredients; sprinkle over batter.
6. Top with remaining batter; smooth top with a spatula.
7. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the centre comes out clean.
8. Cool for 10 minutes before removing from pan to a wire rack.
9. Combine glaze ingredients and drizzle over cake.
Title: Praline Cake
Ingredients:
- 1 1/2 cake flour
- 1 1/2 baking powder
- 1/4 salt
- 1/4 vegetable shortening
- 3/4 granulated sugar
- 1 vanilla
- 1 egg
- 2/3 milk
- 1/2 light brown sugar
- 4 butter
- 4 flour
- 2 water
- 1 pecans
Instructions:
1. In a medium bowl sift together the cake flour, baking powder and salt; set aside.
2. In a large mixing bowl cream the shortening, sugar and vanilla.
3. Beat in the egg throughly.
4. Add the flour mixture alternately with the milk, beating after each addition until smooth.
5. Pour into a well-greased 9x9 cake pan.
6. Bake at 325F for 40 minutes.
7. Remove from oven and cool while preparing the icing.
8. In a small bowl combine the brown sugar, water, butter and pecans.
9. Spread icing mixture over the cooled cake.
10. Return cake to 325F oven for 10 minutes.
11. Cool and serve.
Title: Chocolate Cake
Ingredients:
- 1 1/2 water
- 4 cocoa powder
- 1/3 butter
- 1 granulated sugar
- 3/4 brown sugar
- 3/4 eggs
- 3 vanilla extract
- 1 all-purpose flour
- 2 baking soda
- 1 1/2 salt
- 1/4
Instructions:
1. Heat the oven to 350°F Grease and flour two 9-inch round pans and set them aside.
2. In a microwave-safe, liquid measuring cup, measure 1 1/2 cups water.
3. Add the unsweetened chocolate squares to the water.
4. Microwave for 2 to 3 minutes, stirring after 1 1/2 minutes or until the chocolate has melted.
5. Stir in the cocoa and set the mixture aside.
6. In a large mixing bowl, cream the butter for 1 minute, add the granulated and brown sugars, and cream for another 2 minutes or until light and fluffy.
7. Add the eggs individually, beating well after each one.
8. Beat in the vanilla extract.
9. In a separate bowl, stir together the flour, baking soda, and salt.
10. Beginning with about a third of the flour mixture, add the flour mixture and the chocolate mixture alternately to the butter, stirring well after each addition.
11. Divide the cake batter evenly between the two pans, scraping the bowl with a rubber spatula.
12. Place the pans on the middle oven rack and bake for 25 to 30 minutes or until a toothpick inserted in the middle of the cakes comes out clean.
Title: Layered Pumpkin Torte
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/3 sugar
- 1 ground cinnamon
- 1/3 butter
- 12 cream cheese
- 1 sugar
- 3 eggs
- 15 solid pack pumpkin
- 3 eggs
- 3/4 sugar
- 1/2 milk
- 2 ground cinnamon
- 1/2 salt
- 3 unflavored gelatin
- 1/4 cold water
- 1 heavy whipping cream
- 3 sugar
- 1/4 vanilla extract
Instructions:
1. In a large bowl, combine the crumbs, sugar and cinnamon; stir in butter. Press into an ungreased 13 x 9 x 2 inch baking dish.
2. In a large mixing bowl, beat cream cheese until smooth. Beat in sugar and eggs until fluffy. Pour over crust. Bake at 350°F for 15-20 minutes or until set. Cool on a wire rack.
3. In a large saucepan, combine the pumpkin, egg yolks, 1/2 cup sugar, milk, cinnamon and salt. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°F Remove from the heat.
4. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; cool.
5. In a large heavy saucepan, combine egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160F, about 12 minutes.
6. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved. Fold into pumpkin mixture. Pour over cream cheese layer. Cover and refrigerate for at least 4 hours or until set.
7. Just before serving, in a large mixing bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Spread over pumpkin layer.
Title: Honeycakes
Ingredients:
- 2 instant coffee
- 3/4 water
- 2 1/4 flour
- 3/4 baking powder
- 1/2 baking soda
- 2 ground cinnamon
- 1/2 salt
- 3 eggs
- 3/4 brown sugar
- 3 honey
- 3/4 vanilla extract
- 1
Instructions:
1. Combine all ingredients and mix.
2. Butter the cake pan.
3. Cinnamon the cake pan.
4. Bake at 350 degrees Fahrenheit for 30 minutes.
Title: Mandel Skorpor (Swedish Rusks)
Ingredients:
- 1/2 butter
- 1 egg
- 1/2 sugar
- 2 milk
- 1 baking powder
- 1 3/4 flour
- 1/2 vanilla
Instructions:
1. Cream butter and sugar together until very light.
2. Add beaten egg and flour sifted with baking powder.
3. Add milk and extract, work well together Spread in two bread pans bake at 350 for 30 minuntes cut into oblong strips while still warm; turn oven off.
4. place pans back on lower rack of oven overnight to dry out.
Title: Simple Flourless Chocolate Cake
Ingredients:
- 6 unsalted butter
- 1 1/2 eggs
- 6 granulated sugar
- 1/2
Instructions:
1. Preheat oven to 275; with rack in center Butter a 9" springform pan Place butter and chocolate in a large bowl.
2. Microwave in 30-second intervals until melted; cool slightly.
3. Whisk yolks into chocolate mixture In a separate bowl whisk whites until stiff and glossy, adding sugar when they're half done.
4. Whisk 1/4 of the whites into the chocolate mixture, then gently fold the chocolate mixture into the rest of the whites.
5. Pour into the prepared pan and smooth with a spatula Bake until cake pulls away from the sides of the pan and is set in the center, about 45 to 50 minutes Dust with confectioners sugar or cocoa powder before serving.
Title: Mocha Oatmeal Cake
Ingredients:
- 2 instant coffee
- 1 1/3 boiling water
- 1 rolled oats
- 1/2 butter
- 1 sugar
- 1 brown sugar
- 1 vanilla extract
- 2 eggs
- 1 1/2 flour
- 1 baking soda
- 1 salt
- 2 butter
- 3 confectioners' sugar
- 2 salt
- 1 vanilla extract
- 1 coffee
- 2
Instructions:
1. reheat oven to 350.
2. Mix coffee and water. Reserve 2 tablespoons for icing.
3. Pour over oats and stir.
4. Cover and let stand for 20 minutes.
5. Beat butter until creamy and add sugars.
6. Beat till fluffy.
7. Add vanilla and eggs.
8. Add oat mixture and blend well.
9. Sift together flour, soda, salt and cocoa. Add to other bowl.
10. Turn batter into silpat 9 inch equivalent pan (or grease & flour pan).
11. Bake 50-55 minutes.
12. FROSTING:
13. Cream butter and sugar. Add salt, vanilla and coffee.
14. Beat until smooth.
15. Frost the cooled cake.
Title: Warm Caramel Pears
Ingredients:
- 2 pears
- 1/2 unsalted butter
- 2 sugar
- 1 1/2 heavy cream
Instructions:
1. Preheat oven to 450 degrees F.
2. In a medium bowl, mix pear pieces with butter, sugar, and cream.
3. Transfer mixture to a small non-metal baking dish.
4. Bake until sugar and cream turn a light caramel color and pears are cooked through, about 8 to 12 minutes.
5. Serve warm.
Title: Pineapple-Cherry Topped Cake
Ingredients:
- 1 white chocolate pudding mix
- 1 milk
- 1 cream cheese
- 1 frozen non-dairy topping
- 1 crushed pineapple
- 1 maraschino cherry
- 1/2
Instructions:
1. Preheat oven as directed on cake mix package.
2. Combine white cake mix, pudding mix and milk.
3. Bake as directed but start checking at 20 mins, in 9-inch pans.
4. In a bowl, combine softened cream cheese and non-dairy whipped topping; mix until smooth then spread over the cake.
5. Top with mixed crushed pineapple chunks, chopped cherries, and chopped nuts.
Title: Aunt Tootsie's Lemon Cake
Ingredients:
- 1 instant lemon pudding
- 1 eggs
- 4 water
- 3/4 powdered sugar
- 3/4 fresh lemon juice
- 3 butter
- 3/4
- 2
Instructions:
1. Heat oven to 350 degrees.
2. Mix all ingredients nad pour into greased and floured bundt pan.
3. Bake for 40 minutes.
4. Punch holes in warm cake and pour glaze over it. Leave in pan until cool. Sift powdered sugar on top.