lumicero/recipes-ing2inst huggingface dataset:
Title: Red Velvet Cupcakes
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 sugar
- 1 baking soda
- 1 salt
- 1 cocoa powder
- 1 1/2 buttermilk
- 1 eggs
- 2 white distilled vinegar
- 2 vanilla extract
- 1 cream cheese
- 1 butter
- 1 vanilla extract
- 1 confectioners' sugar
- 1 pecans
- 4 fresh raspberries
- strawberry
Instructions:
1. For the cupcakes:
2. Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
3. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
4. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer.
5. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
6. Divide the batter evenly among the cupcake tins about 2/3 filled.
7. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness.
8. Remove from oven and cool completely before frosting.
9. For the Cream Cheese Frosting:
10. In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
11. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
12. Garnish with chopped pecans and a fresh raspberry or strawberry.
13. Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.
Title: Madarica
Ingredients:
- 600 plain flour
- 1/2 baking powder
- 80 butter
- 2 eggs
- 150 sugar
- 250 salt
- 1/2 milk
- 1 butter
- 200 sugar
- 200 baking chocolate
- 200 flour
- 4 -5 baking chocolate
- 180 milk
- 4 butter
- 1 sugar
- 1
Instructions:
1. Preheat oven to 180°C; grease a cookie tray 25x30cm or line it with non-stick baking paper.
2. Sift flour and baking powder. Add softened butter and mix until they resemble crumbs.
3. Add eggs, sugar, cream and salt.
4. Make a dough and divide into 5 equal parts.
5. Roll each sheet to fit cookie tray.
6. Bake one at a time for 10 minutes each. Cool them carefully so they don't break.
7. Then put one sheet into cookie tin, spread with 1/4 of chocolate cream, continue with remaining pastry sheets.
8. Cover with plastic wrap and refrigerate.
9. To ensure layers stick together place a light chopping board or similar on top.
10. Leave for a couple of hours or overnight.
11. Then cover with chocolate glaze, allowing glaze to set-- Cut into small diamonds, rectangles or squares.
12. Filling.
13. Mix 1 cup of milk with flour, boil remaining milk adding chocolate and sugar.
14. Remove from heat.
15. Pour flour and milk mixture very slowly into boiling milk, stirring.
16. Return to boil again for a few minutes.
17. Allow to cool completely, whip butter into cooled chocolate mixture.
18. Glaze.
19. Heat all ingredients over gentle simmering water until well combined.
20. Note: You may need to cut off the edges to ensure you get straight and even slices.
Title: Kentucky Pound Cake
Ingredients:
- 2 1/2 self-rising flour
- 2 sugar
- 2 cinnamon
- 1 crushed pineapple
- 1 hot water
- 4 pecans
- 2 walnuts
- 4 butter
- 1 brown sugar
- 1/2 milk
- 1
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Sift together self-rising flour, sugar and cinnamon.
3. Add egg yolks, pineapple, oil and water.
4. Mix well.
5. Fold in egg whites and nuts.
6. Pour into floured and greased bundt pan.
7. Bake at 350 for 1 hour and 10 minutes.
8. Cool and remove from pan.
9. Glaze: Combine butter, brown sugar and milk in saucepan.
10. Bring to boil.
11. Remove from heat and let cool 2 minutes.
12. Brush over cooled cake.
Title: Banana Flan
Ingredients:
- 2 1/2 granulated sugar
- 1 milk
- 1/2 vanilla bean
- 1/4 eggs
- 4 salt
- 6
- 1
Instructions:
1. Preheat oven to 350.
2. Heat 1 cup sugar in a heavy bottomed saucepan over medium heat until the sugar begins to caramelize Increase the heat to high and cook until the syrup turns amber in color.
3. Remove from heat and pour into 6 ramekins and allow to cool.
4. Heat the milk, vanilla bean and remaining sugar over medium heat and let simmer for 10 minutes, stirring constantly to prevent scorching Remove from heat and allow to cool.
5. Once cool, remove vanilla bean and add banana extract.
6. In a separate bowl, beat eggs and yolks together and add to the cooled milk; mix well and pour into prepared ramekins Bake one hour in a water bath.
7. Refrigerate at least two hours before serving.
8. To serve, remove flans from ramekins and garnish with fresh berries and fried plantains (if available).
Title: Baked Apples With Caramel Sauce
Ingredients:
- 3 granny smith apples
- 3 Red Delicious apples
- 3/4 water
- 3/4 light brown sugar
- 1/2 nutmeg
- 1/4 fresh ground pepper
- 1/4 walnut pieces
- 1/4 golden raisin
- 1/4 butter
- 1 butter
- 1/2
Instructions:
1. Preheat oven to 375°F Grease a baking pan just large enough to hold the apples.
2. With a small knife, cut at an angle to enlarge the core opening at the stem end of each apple to about 1 inch diameter. (The opening should look like a funnel shape.).
3. Arrange the apples in the prepared pan, stem end up.
4. In a small saucepan, combine 3/4 cup water with brown sugar, nutmeg and pepper. Bring the mixture to a boil, stirring. Boil for 6 minutes.
5. Combine the walnuts and raisins. Spoon some of the walnut/raisin mixture into opening of each apple.
6. Top each apple with some of the diced butter.
7. Spoon the brown sugar sauce over and around the apples. Bake, basting occasionally with the sauce, until the apples are just tender, 45-50 minutes. Transfer the apples to a serving dish, reserving the brown sugar sauce in the baking pan. Keep the apples warm.
8. For the caramel sauce, mix the butter, cream and reserved brown sugar sauce in a saucepan. Bring to a boil, stirring occasionally, and simmer until thickened, about 2 minutes. Let the sauce cool slightly before serving.
Title: Marisol's Flan
Ingredients:
- 1 1/2 milk
- 2 sugar
- 1/4 salt
- 1 lime, zest of
- 7 eggs
Instructions:
1. In a large saucepan, combine the milk, 1 cup sugar, the salt and lime zest and bring to a boil.
2. Reduce the heat to medium-low and simmer for 15 minutes, stirring occasionally.
3. Strain and let cool.
4. Preheat the oven to 350°.
5. In a medium skillet, melt the remaining 1 cup sugar over medium heat.
6. Cook until light golden, about 5 minutes.
7. Pour the caramel into a 9-by-3-inch round cake pan and swirl it around the bottom to coat.
8. In a medium bowl, beat the eggs until just combined, then stir in the cooled milk mixture; strain.
9. Pour the custard over the caramel and set the pan in a large roasting pan.
10. Add 1 inch hot water to the roasting pan and bake the custard until set, about 11/4 hours.
11. Remove the custard from the roasting pan and let cool completely on a wire rack; cover and refrigerate until chilled, 6 hours or overnight.
12. To serve, run a knife around the edge of the pan and invert onto a serving plate.
Title: Apple Cake with a Crumble Topping
Ingredients:
- 8 -10 apples
- 1 sugar
- 1 lemon juice
- 1 vanilla
- 1 cinnamon
- 1 sugar
- 1 butter
- 1 margarine
- 1 egg
- 1 baking powder
- 3 salt
- flour
Instructions:
1. Fruit Filling: Mix Apples with other ingredients and set aside.
2. Dough: Cream together margarine and sugar.
3. Mix in the rest of the ingredients.
4. Press 1/2 of the dough into a greased 9 X 13- inch pan.
5. Pour fruit on top.
6. Crumble rest of dough on top.
7. Bake for 1- 1/4 hours at 350 degrees F.
Title: Diabetic Christmas Pudding
Ingredients:
- 1 carrot
- 100 prunes
- 100 orange zest
- 340 lemon zest
- 1 dark brown sugar
- 1 butter
- 85 eggs
- 100 whole wheat flour
- 2 ground cinnamon
- 55 ground cloves
- 110 ground nutmeg
- 1 ground ginger
- 1/2 black treacle
- 1/2
- 1/4
- 200
- 2
Instructions:
1. Mix together the carrot, prunes, apricots, raisin mixture and grated orange and lemon zest.
2. In a separate bowl beat together the sugar and butter until light and fluffy, gradually beat in the eggs; stir in all the remaining ingredients including the fruit, cover and refrigerate overnight.
3. Spoon into a 900g/2lb pudding basin, cover with a pleated piece of greaseproof paper and secure with string.
4. Steam for 3 hours, ensuring that the pan does not boil dry.
5. Serve hot.
Title: Senn High School Chicago Butter Cookies
Ingredients:
- 2 unsalted butter
- 1 1/2 sugar
- 1/4 salt
- 3 1/2 all-purpose flour
- 2 vanilla extract
Instructions:
1. Cream butter with mixer untill light and fuffy.
2. Add sugar and salt and beat until no longer grainy.
3. Gradually add flour a little at a time, beating at low speed untill dough forms.
4. Mix in vanilla.
5. Form dough into balls, one heaping tablespoon = 1 ball.
6. Place balls on ungreased cookie sheet spaced widely- about 9 per sheet.
7. Put 1/4 cup of sugar on saucer. Press first 3 fingers into sugar, then press down on ball to flatten to a 3 inch circle wide and 1/4 to 1/2 inch thick.
8. Bake in preheated 350 degree oven 12-15 minutes, until faintly browned around the egdes.
9. Gently remove cookies from sheet with a spatula, cool completely on wire racks.
Title: Toni the Tart's Chocolate Spring Rolls
Ingredients:
- 200 bittersweet chocolate
- 125 butter
- 1 hazelnuts
- 150
- 10
- 500
Instructions:
1. Put the cream and butter in a heavy-bottomed pot and warm up slowly.
2. Break up the chocolate and add.
3. Stir until chocolate has melted, and add the nuts. Cool the mixture -- it should set somewhat.
4. Lay out a sheet of springroll pastry, and put a heaped teaspoon of the chocolate mixture on a corner. Roll and fold pastry according to the instructions on the packet.
5. Refrigerate the rolls for 20 minutes.
6. Heat the oil until hot, then fry the spring rolls until golden.
7. Serve hot, with ice cream.
Title: Brownie Pudding
Ingredients:
- 1 all-purpose flour
- 1/4 sugar
- 2 baking powder
- 2 salt
- 1/2 milk
- 1/2 shortening
- 2 vanilla extract
- 1 walnuts
- 3/4 brown sugar
- 3/4 hot water
- 1/4
- 1 1/2
Instructions:
1. Combine flour, 1/4 cup sugar, 2 tablespoons cocoa, baking powder, and salt.
2. Add milk, shortening, and vanilla; mix well.
3. Stir in nuts.
4. Pour batter into a greased 8-inch square baking pan.
5. Combine brown sugar and remaining 1/4 cup cocoa; sprinkle over batter.
6. Pour water over top.
7. Bake at 350 degrees F.
8. for 40 minutes.
9. Serve warm over vanilla ice cream, if desired.
Title: Sock-It-to-Me Cake
Ingredients:
- 1 sugar
- 3/4 eggs
- 1/2 sour cream
- 4 angel flake coconut
- 8 brown sugar
- 1/2 cinnamon
- 2 confectioners' sugar
- 2 milk
- 2
- 1
- 2
Instructions:
1. Mix cake mix, oil and 1/2 cup sugar well.
2. Add 4 eggs, one at a time, sour cream and nuts.
3. Mix well.
4. Pour 1/2 batter into tube pan.
5. Mix coconut, brown sugar and cinnamon and sprinkle over batter in pan evenly.
6. Add remaining batter.
7. Bake about 1 hour at 350 degrees.
8. Icing: Glaze cake with topping made with the confectioners sugar and milk.
9. Pour over cake while hot.
Title: Easy Summer Berry Grunt
Ingredients:
- 1 1/2 blueberries
- 1 1/2 raspberries
- 1 blackberry
- 1/2 granulated sugar
- 1/4 ground cinnamon
- 1/4 water
- 1 lemon, zest of
- 1 cornstarch
- 1/2 Bisquick
- 3/4 cornmeal
- 2 granulated sugar
- 1 baking soda
- 1/4 ground cinnamon
- 1/4 buttermilk
- 1/4
Instructions:
1. In a bowl, toss berries together. Remove and reserve 1 cup mixed berries.
2. Place remaining berries in a large, heavy pot. Add sugar, cinnamon, water and lemon zest. Cook over medium-high heat until thick and jammy, 10-12 minutes. Whisk lemon juice into cornstarch. Add to pot and stir. When thickened enough to coat the back of a spoon, add reserved berries and gently stir. Remove from heat, cover and set aside.
3. In a bowl, whisk together Bisquick, cornmeal, sugar, baking soda and cinnamon. Stir in buttermilk until just moistened. It should be fairly stiff.
4. Remove lid from pot. Using a small disher or large spoon, drop golf-ball-sized dumplings evenly over surface of fruit mixture. Drape a clean kitchen towel over the top of the pot, place the lid over it, and fold any hanging edges up over the top of the lid. Place over medium-low heat and simmer until dumplings have doubled in size and a toothpick inserted into the center of a dumpling comes out clean, 16-22 minutes.
5. Serve with vanilla ice cream or lightly-sweetened homemade whipped cream.
Title: Grandma Ruth's Kringla
Ingredients:
- 1 sour cream
- 1 buttermilk
- 1 heavy cream
- 1 1/2 white sugar
- 1 vanilla
- 5 all-purpose flour
- 2 baking soda
- 3 baking powder
- 1 salt
Instructions:
1. Mix sour cream, buttermilk, heavy cream, and sugar well. Add the vanilla. (May substitute 2 teaspoons vanilla and 3/4 tsp nutmeg; or 2 teaspoons vanilla and 1 teaspoons almond flavoring.).
2. Sift flour with baking soda, baking powder, and salt. Mix into the cream mixture, blend well.
3. Chill overnight, covered, or until easy to handle. Roll into the size of a pencil, then shape into a pretzel shape or figure-8's.
4. Bake at 400 degrees for 8 minutes or until golden.
Title: Blueberry Muffins (Gluten-Free)
Ingredients:
- 1 1/2 sugar
- 1/2 baking powder
- 2 1/2 sea salt
- 1/4 butter
- 1/4 eggs
- 2 milk
- 1/3 baking soda
- 1/2 lemon juice
- 2 blueberries
- 2
Instructions:
1. Mix dry ingredients.
2. Add melted butter with electric mixer.
3. Add eggs.
4. Add milk.
5. Add baking soda and lemon juice.
6. Stir in blueberries.
7. Bake at 350 degrees for 16-17 minutes.
Title: Pasta Flora (Greek Jam Tart)
Ingredients:
- 3 flour
- 1 baking powder
- 1 butter
- 1/3 sugar
- 2 brandy
- 2 cognac
- 1 lemon, zest of
- 1 vanilla
- 1/2
- 1 1/2
- 1/4
Instructions:
1. Sift together the flour and the baking powder into a bowl.
2. Cream the butter with an electric mixer.
3. Add the sugar and beat until the mixture is pale and light-coloured (about 5 minutes), scraping the sides of the bowl with a rubber spatula from time to time.
4. Add the egg yolks one by one.
5. Then add the brandy and the flavorings.
6. Stop beating, and fold in the flour a little at a time, with a wooden spoon, blending it evenly into the mixture.
7. When the dough becomes too stiff to stir, mix the flour in by hand until the dough is smooth and elastic (you may need to add a little water or milk to your dough to achieve this consistency - just a little at a time).
8. Avoid overworking the dough.
9. Cover dough in plastic wrap and allow to rest for 20 minutes before proceeding with recipe.
10. On a floured surface roll out 2/3s of the dough into a round and line a buttered 10" pie dish or tart pan.
11. Spread the jam over the dough.
12. Roll out the reserved dough to a thickness of 1/8" and cut it into strips 1/2" wide.
13. Lay them across the filling in a lattice pattern.
14. Decorate with the almonds and bake the tart in a 350F degree oven for 30-35 minutes until light-golden.
15. Store the tart uncovered, in a dry, cool place to prevent it from getting soggy.
16. It can be kept one week at room temperature.
Title: SLICED ORANGES with DATES
Ingredients:
- 4 oranges
- 1/2 pitted dates
- 2 rose water
- 1 mint leaf
- 1
Instructions:
1. Arrange orange segments or slices on a serving platter.
2. Arrange dates on top of oranges.
3. Sprinkle with toasted almonds.
4. Drizzle with rose water.
5. Cover and refrigerate for at least 3 hours.
6. Garnish with mint leaves before serving.
7. NOTE: Rose water is a distillation or rose petals and can be purchased in Middle Eastern grocery stores.
8. It has an intense flavor and fragrance of roses.
9. It has been used for hundreds of years in the Middle East.
Title: Chocolate Pudding
Ingredients:
- 6 sugar
- 3 cornstarch
- 1 1/2 cocoa powder
- 1 salt
- 1 1/4 heavy cream
- 1 1/4 milk
- 6 unsalted butter
- 1 1/2 vanilla
- 1
Instructions:
1. In a saucepan, combine the sugar, cornstarch, cocoa powder and salt; combine the milk and cream and whisk 1 cup of the mixture into the dry ingredients, dissolving the cornstarch; add the remaining cream mixture and whisk until smooth.
2. Cook over medium heat, whisking constantly, until it comes to a boil, 4-5 minutes; add the chocolate and stir until melted; remove from heat and stir in butter and vanilla.
3. Pour a scant 1/2 cup pudding into 6 serving dishes, lay plastic wrap on surface, and refrigerate until set, about 1 hour.
Title: Brownie Cups
Ingredients:
- 1 butter
- 1 pecans
- 1 eggs
- 4 sugar
- 1 1/2 all-purpose flour
- 1 vanilla extract
- 1
Instructions:
1. In a small saucepan over low heat, melt the butter and chocolate chips, stirring until smooth. Cool. Add pecans; stir until well-coated. In a large bowl, combine the eggs, sugar, flour and vanilla. Fold in chocolate mixture.
2. Fill paper-lined muffin cups two-thirds full. Bake at 325° for 35-38 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool.
3. Note: This recipe contains no leavening. These are thick and yummy and not fluffy like regular cupcakes. ENJOY!
Title: Cat's Apple Crumble
Ingredients:
- 1 -2 fuji apple
- 1 cinnamon graham crackers
- 4 cinnamon
- 3 butter
- 3 sugar
- 3 flour
Instructions:
1. Slice the apple and place enough slices to just cover the bottom of the four baking ramekins.
2. Put 1/2 of a sheet of cinnamon graham cracker on top.
3. Pour a little (maybe a tbsp) of simple syrup on that.
4. Sprinkle with some cinnamon.
5. Repeat these steps until you get to the top of the ramekin.
6. Combine (with your hands is easiest) the flour, sugar, and butter together until it is mixed and crumbly.
7. Put equal amounts of the mixture on top of each ramekin.
8. Bake at 350 degrees for about 30 minutes, or until the mixed topping is lightly browned and the syrup is slightly bubbling*Note: If you want to make more than 4 servings, just make sure you have equal amounts of the butter, sugar, and flour for the topping.
9. I have also found that just before service, caramelizing sugar on top gives it a nice touch.
10. Enjoy!
Title: Chocolate-Covered Biscotti
Ingredients:
- 1 sugar
- 1/2 sweet butter
- 2 Pernod
- 1 1/2 Bourbon
- 2 anise seeds
- 3 eggs
- 1 flour
- 2 1/4 baking powder
- 1 1/2 shortening
- 12
- 2
Instructions:
1. In a large mixing bowl, stir together the sugar and melted butter.
2. Add the
3. Pernod, bourbon and anise seed.
4. Beat in the eggs, then stir in the nuts.
5. Sift the dry ingredients together.
6. Gently stir in the dry ingredients until well incorporated.
7. Cover with plastic wrap and chill for about three hours.
8. Preheat the oven to 375 F.
9. Butter two cookie sheets.
10. Shape the dough on cookie sheets into three loaves, well spaced.
11. Each loaf should be about two inches wide and 1/2" thick.
12. Bake for about 20 minutes, until the loaves puff up and brown.
13. When the loaves are cool enough to touch, cut each loaf into diagonal slices about 1/2" thick.
14. Lay the slices on their cut sides and toast them at 375 F.
15. for an additional 15 minutes or until lightly browned.
16. Cool.
17. Dip biscotti in chocolate the day they are to be served.
18. In the top of a double boiler, melt the chocolate chips with the shortening, stirring frequently.
19. (If you're *really* ambitious, add a little chocolate wax to get a good do on it.) Remove from heat and stir until a candy thermometer read 85 F.
20. Holding each cookie by its bottom, gently dip the tops into chocolate. Turn immediately and allow to dry, uncoated side down, on wax paper.
21. Repeat until all are done. ---*The Cereal Murders* Diane Mott Davidson ---------- Recipe via Meal-Master (tm) v8.02
Title: Flourless Chocolate Snowball Cookies
Ingredients:
- 1/2 cocoa powder
- 1/2 baking powder
- 1 salt
- 1/8 butter
- 1/4 brown sugar
- 2/3 egg
- 1 vanilla
- 1/2 dark chocolate
- 4 icing sugar
- 1/4
Instructions:
1. Mix first four ingredients in a small bowl.
2. In a separate bowl, cream butter and brown sugar until light and fluffy.
3. Beat in egg and vanilla.
4. Stir in cooled chocolate.
5. Fold in almond mixture until thoroughly combined.
6. Cover and refrigerate until dough is firm; about 10 - 20 minutes.
7. Preheat oven to 350°F Line 2 baking sheets with parchment paper.
8. Place icing sugar in a bowl. Scoop dough with a tablespoon and roll into balls. Coat with icing sugar. Place on baking sheets.
9. Bake 12-14 minutes. Remove sheets from oven and leave for 2 minutes. Cookies will set up a bit firmer as they sit. Remove to a rack to cool completely.
Title: S'mores (With Peanut Butter Cups)
Ingredients:
- 2 graham crackers
- 2 marshmallows
- 2
Instructions:
1. The camping way:.
2. Roast marshmallows.
3. Assemble: cracker, chocolate, marshmallow, cracker.
4. Microwave:.
5. Assemble like above.
6. Microwave for 20 seconds (make sure you watch it the entire time, this is only how long we heat with our microwave).
Title: Christmas Cardamom Butter Cookies
Ingredients:
- 2 flour
- 1/8 salt
- 3/4 unsalted butter
- 1/2 sugar
- 5 1/2 ground cardamom
- 1/2 powdered sugar
- 6
Instructions:
1. Heat oven to 375°F, oven rack in center of oven.
2. Grease a heavy cookie sheet (use a veggie oil).
3. Combine salt (if using) and flour in a bowl.
4. Cream Butter sugar and 2 tsp of cardamom until fluffy.
5. Add flour and beat at low speed.
6. Stir in 1/2 cup almonds.
7. Combine powdered sugar and remaining cardamom.
8. Roll dough into 1 Tbsp balls one at a time.
9. Roll each in the powdered sugar mixture, coat well.
10. Place on cookie sheet and with the bottom of a small glass, dipped in the sugar, press the cookie to 1/2" thickness. Press a couple of almond slices into each cookie (use more if you like).
11. Have cookies at least a 1/2" apart.
12. Bake about 14 minutes or until they are light brown.
13. Cool on a rack.
14. Put in airtight container.
15. You can freeze and they will keep at least a couple of months.
Title: Southern Buttermilk Red Velvet Cake
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 1/4 cake flour
- 2 salt
- 2 1/2 baking soda
- 1 buttermilk
- 1 vanilla extract
- 1 white wine vinegar
- 1 milk
- 1 flour
- 1 unsalted butter
- 2 confectioners' sugar
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour three 8-inch round cake pans.
3. Cream together butter and sugar with electric mixer until fluffy.
4. Add the eggs, one at a time and beat well after each.
5. Make a paste with the food coloring and cocoa.
6. (It takes a few minutes to get the chocolate to absorb liquid--be patient and keep stirring).
7. Add this paste to the butter/sugar mixture.
8. Sift together the flour, salt and baking soda.
9. Add it to the sugar/butter mixture alternately with the buttermilk, mixing well between additions.
10. (Begin and end with dry ingredients).
11. After last addition of flour mixture, stir in vanilla and vinegar.
12. Beat for another minute and then divide into 3 prepared pans.
13. Bake for about 35 minutes, or until done.
14. Cool for 10 minutes and then remove from pan to wire rack to cool completely.
15. To make icing: Mix flour and milk in small pan and cook over low heat until it is thick (stirring often--constantly near end).
16. This will take about 10 minute.
17. Remove from heat and allow to cool completely.
18. Meanwhile, cream together the butter, sugar and vanilla.
19. Beat until it is very light and fluffy, about 10 minutes.
20. When the flour mixture is cooled, add it to the butter mixture and beat until just mixed.
21. Assemble the cake with a thin layer of icing between the layers and cover the top and sides of cake.