lumicero/recipes-ing2inst huggingface dataset:
Title: Snow-Capped Fruitcake
Ingredients:
- 1 1/2 unsalted butter
- 2 1/4 cake flour
- 1 baking powder
- 1/2 ground cinnamon
- 1/2 salt
- 1 armagnac
- 1 1/3 golden raisin
- 1 sugar
- 1 lemon zest
- 1 3/4 candied ginger
- 1/3 eggs
- 1 1/4 cornstarch
- 2 icing sugar
- 3
- 7
- 1/4
- 2 1/2
- 2
- 4
- 1
Instructions:
1. Preheat oven to 325* F. Grease and flour an 8x3 inch round cake pan, tapping out excess flour.
2. In a small bowl, combine flour, baking powder, cinnamon, salt, and toasted almonds.
3. Heat Armagnac and fruit in a medium saucepan over medium heat, stirring occasionally, until liquid has been absorbed, about 15-18 minutes. Cool completely; chop into 1/2 inch pieces.
4. Place butter and sugar into mixer bowl. Using paddle attachment, mix at medium speed until well creamed and fluffy.
5. Add zest and ginger to creamed mixture and mix. Add eggs 1 at a time, mixing well after each addition. Transfer to a large bowl.
6. Fold flour mixture into egg mixture with a spatula. Stir in fruit.
7. Spoon batter into pan. Bake at 350* F for about 1 hour 40 minutes, until a toothpick inserted in center comes out with only a few moist crumbs. If cake browns too quickly, loosely cover with a foil tent to prevent over-browning. Transfer to a wire rack and cool.
8. Level cooled cake with a serrated knife or cake leveler. Combine jam and 1/4 cup water in a small saucepan; bring to a simmer over medium-low heat. Strain into a small heatproof bowl. Carefully brush cake with jam syrup.
9. To make royal icing, beat egg whites until stiff but not dry--do not overbeat. Add sugar and lemon juice and beat for 1 minute. If too thick, add more egg white; if too thin, add more sifted icing sugar. Royal icing may be stored in an airtight container in the refrigerator for up to 3 days.
10. On a flat, smooth surface lightly dusted with cornstarch, roll 2 pounds of the fondant to 1/4 inch thickness, brushing off excess cornstarch if needed. Drape fondant over rolling pin. Center over and carefully place on cake. Starting with top of cake, smooth fondant over cake with your hands, taking care to avoid air pockets; trim off excess at bottom with a pastry wheel.
11. If needed, dust the same work surface with additional cornstarch. Roll out remaining 1/2 pound of fondant to not quite 1/4 inch thickness. Cut out four each small, medium, and large snowflakes with snowflake cookie cutters. Brush underside of each snowflake with a pastry brush lightly dampened with water and gently press onto cake. Decorate snowflakes as desired with royal icing.
12. Cake may be stored tightly covered and at room temperature for up to 2 days.
Title: Tampico Torte
Ingredients:
- 1 all-purpose flour
- 1/4 brown sugar
- 1/2 butter
- 3/4 all-purpose flour
- 1/4 bananas
- 2 cream cheese
- 1 sugar
- 1/4 orange zest
- 1
- 1/4
Instructions:
1. Heat oven to 350*F Grease 10 inch tart pan with removable bottom.
2. In medium bowl, combine 1 cup flour and brown sugar.
3. Using pastry blender cut in butter until mixture resembles coarse crumbs.
4. Press in bottom of greased pan.
5. Bake at 350*F for 14 to 19 minutes or until light golden brown.
6. Cool completely.
7. In small saucepan, over medium heat, combine caramel topping and 1/4 cup flour; bring just to a boil.
8. Cool; refrigerate until very cold.
9. Just before serving, spread caramel mixture over crust.
10. Slice bananas; arrange over caramel.
11. In small bowl, beat cream cheese and sugar until fluffy.
12. Fold in orange peel and whipped cream.
13. Spread over sliced bananas.
14. Sprinkle with slivered almonds.
15. Remove torte from pan and serve immediately.
Title: Pineapple-Pecan Cookie Tarts
Ingredients:
- 1/2 butter
- 1 cream cheese
- 2 sugar
- 1 1/2 flour
- 3/4 pecans
- 2 eggs
- 1 brown sugar
- 3/4 crushed pineapple
- 2 butter
Instructions:
1. In small mixer bowl, mix butter, cream cheese, and sugar; mix on low until well blended.
2. Add flour; mix thoroughly.
3. Form into a ball.
4. Cover and chill for 30 minutes.
5. Press chilled dough onto bottoms and sides of 12 muffin cups.
6. Sprinkle 1/2 cup of the pecans on bottom of cups.
7. In small bowl, combine filling ingredients.
8. Stir until well blended.
9. Spoon filling over pecans.
10. Sprinkle remaining pecans on top.
11. Bake at 350* for 35 minutes, cool in pan 15 minutes.
12. Remove from pan, cool completely.
Title: Bobbie's Pie Crust
Ingredients:
- 2 flour
- 2 sugar
- 1/4 salt
- 3 milk
- 2/3
Instructions:
1. Mix all ingredients well and pat into pie pan.
2. ***NOTE***Dough can be rolled out between 2 sheets of waxed paper if desired.
3. To bake before filling: bake at 350 F for approximately 15 minutes or until golden brown.
4. Or fill and bake as directed in pie recipe being prepared.
Title: Mrs Evan's Apple Cake
Ingredients:
- 3 flour
- 2 sugar
- 3 baking powder
- 1/8 salt
- 1 eggs
- 4 milk
- 1/2 vanilla
- 2 1/2 apples
- 3 sugar
- 1/2 cinnamon
Instructions:
1. Mix dry ingredients.
2. Make a hole in the center and add eggs, juice, oil and vanilla.
3. Put half of batter in 10-inch greased and sugared tube pan.
4. Place half the apple slices around the pan.
5. Sprinkle heavily with sugar and cinnamon, mixed.
6. Place rest of batter, then rest of apples in pan.
7. Sprinkle heavily again with sugar.
8. Bake at 350°F for 1 1/2 hours.
Title: Tangy Citrus Pots
Ingredients:
- 2 fresh lemon juice
- 1/2 lemon rind
- 1 sugar
- 2 cornflour
- 1/3 skim milk
- 1/3 low-fat plain yogurt
- 1/2
Instructions:
1. In a saucepan bring the juices, rind and sugar to the boil. Remove from heat and remove rind.
2. Dissolve the cornflour in the milk and gradually add to the juices.
3. Return to a medium heat and cook, stirring continually, until mixture thickens and returns to the boil then simmer for 2-3 minutes then remove from heat.
4. Place in a blender, add yogurt and puree for 10 seconds.
5. Pour mixture into individual dishes or teacups, or one large bowl, and refrigerate until set and cold.
6. Serve with a few raspberries.
Title: Wasc Cake - My Small Adjustments
Ingredients:
- 1 cake flour
- 1 granulated sugar
- 1 salt
- 1/2 eggs
- 2 milk
- 3 sour cream
- 1 vanilla extract
- 1
- 2
- 1
Instructions:
1. Sift together the white cake mix, cake flour, sugar and salt in mixing bowl.
2. Add milk, sour cream and eggs (whole eggs and egg whites) and blend on low until smooth.
3. Add the almond and vanilla extract and continue mixing on low for another minute.
4. Pour into prepared baking dish (I usually make 2 9-inch rounds with this recipe).
5. Bake at 325 for 40-50 minutes.
Title: Banana Ice Cream Cake
Ingredients:
- 4 unsalted butter
- 2 -3 bananas
- 20 strawberry ice cream
- 1 chocolate ice cream
- 1 vanilla ice cream
- 1 heavy cream
- 1 sugar
- 1 vanilla extract
- 1 cherries
- 1 walnuts
- 2
- 1
Instructions:
1. Combine the oreo cookies and the melted butter,mixed until all of the cookies are evenly moistened, make it as a bottom layer in preparing pan. Top with the banana slices. Put the pan in the freezer for at least 10 to 15 minute.
2. Top the banana layer with the strawberry ice cream, as an offset to spread an ice cream into smooth even layer, and after doing this again put the pan in freezer for at least 30 minute After that spread the strawberry topping ice cream topping into the entire ice cream layer, and put the pan in freezer for min 1 hour.
3. Top the strawberry layer with the chocolate ice cream, as an offset to spread an ice cream into smooth even layer, and after doing this again put the pan in freezer for at least 30 minute After that spread the hot fudge sauce into the entire chocolate ice cream layer, and put the pan in freezer for min 1 hour.
4. Top the hot fudge sauce layer with the vanilla ice cream, use an offset to spread an ice cream into smooth even layer, and after that cover it with plastic wrap, and put it into the freezer, and freeze it over night.
5. 1 hour before serving release the cake from the pan,and put it into the rounded plate of the same size,and wrap the pan with the hot kitchen towel,and keep it for 30 Sec.Remove the bottom of the pan if cardboard is used, and put it into the serving plate and again freeze for at least 10 minute.
6. When the cake is in freeze making the whipped ice cream, mixed the heavy cream, sugar, vanilla extract in the bowl. Using the whisk attachment, whip on medium speed, until the cream is light and holds, and medium to firm peak from 2 to 3 minute At the time of serving spread the whipped cream around the outer edge of the cream. Top of the cake garnish with a cherry and fill the space in the middle with the pineapple topping and top with the Chopped walnuts. Now your yummy banana chocolate cake is ready to serve.
7. For making this Banana Chocolate Cake you have to plan for at least 1 day before.
Title: Roasted or Grilled Fresh Pineapple
Ingredients:
- 1 pineapple
- 1/2 light brown sugar
- 2 -3 ground ginger
Instructions:
1. For roasted pineapple:
2. Preheat the broiler. Cut the ends off the pineapple. Quarter it and cut away the core and skin from each quarter.
3. Cut each quarter in half, lengthwise (you should have 8 long strips).
4. Stir together the brown sugar and the ginger. Toss with the pineapple pieces.
5. Place in a medium flameproof baking dish and broil for 10 minutes, turning the pieces halfway through.
6. Serve hot, warm, or at room temperature.
7. For grilled pineapple:
8. Prepare pineapple as described above.
9. Preheat a grill or indoor grill pan to medium-high heat. If using a grill pan, spray it with cooking spray.
10. Stir together the brown sugar and the ginger. Toss with the pineapple pieces.
11. Place the pineapple on the grill (or grill pan), and grill until desired grill marks are achieved.
Title: Pistachio and Poppy Seed Slices
Ingredients:
- 1/2 shortening
- 1/2 butter
- 1/2 sugar
- 1/2 brown sugar
- 1/2 baking soda
- 1/4 salt
- 1/4 nutmeg
- 1 egg
- 3 milk
- 2 lime peel
- 1 vanilla
- 3 flour
- 1 1/2 poppy seeds
- 2 milk
- 2/3 pistachios
Instructions:
1. Cream sugars with fats.
2. Add the next eight ingredients; mix well.
3. Divide dough into 2 seven inch rolls; cover and chill overnight.
4. Preheat oven to 375°F.
5. Brush with two tablespoons milk, roll in poppy seeds then pistachios, and cut into 1/4 inch slices.
6. Places slices 1 inch apart on a baking sheet.
7. Bake at 375 degree for 8 minutes, keeping a close watch as they are easily scorched.
Title: Low Carb Luxury's Cauliflower Rice Pudding
Ingredients:
- 1/2 raw cauliflower
- 1/2 Splenda sugar substitute
- 1/4 brown Sugar Twin
- 4 cream cheese
- 2 heavy whipping cream
- 1 vanilla extract
- 1 nutmeg
- 1/2 ground cloves
- 1/8
Instructions:
1. Mix 1/4 cup of cream with sweeteners, extracts, spices, and cauliflower. Heat in microwave for 1 1/2 minutes. Let stand for 15 minutes.
2. Beat egg yolks with 1/4 cup of cream; set aside.
3. Pour remainder of cream in sauce pan, add cream cheese and cook on medium heat, stirring constantly, until thickened.
4. Add cauliflower mixture and egg mixture to pan and stir to rethicken.
5. Pour into 4 small ramekins or pudding dishes and refrigerate 1-3 hours.
6. Serve and enjoy!
Title: California Sweet Treat
Ingredients:
- 1/2 margarine
- 1 graham cracker crumbs
- 1/2 wheat germ
- 1/2 sunflower seeds
- 1 ground flax seeds
- 1 dried fig
- 14 unsweetened coconut
- 1/2 walnuts
- 1
Instructions:
1. Melt margarine in a 9 x 13 inch baking pan, either in a microwave or in a pre-heating oven.
2. Mix in cracker crumbs, wheat germ, sunflower seeds, ground flax seed(if using), and figs; press down in an even layer.
3. Pour non-fat sweetened condensed milk evenly over the crumb mixture. Top with coconut and walnuts, pressing down lightly.
4. Bake in a 350°F oven for 25-30 minutes or until toasty brown. Cool.
5. Serve from pan in small squares or break into toffee-like pieces.
6. Enjoy like candy, or trail mix, or top fresh fruit or ice cream with this California sweet treat!
Title: Mom's Chocolate Eclair Cake
Ingredients:
- 1/4 milk
- 1/3 sugar
- 1 salt
- 1/8 margarine
- 1/8 vanilla
- 1 French vanilla instant pudding
- 2 milk
- 3 graham cracker
- 9
Instructions:
1. Combine pudding mix and milk, mix well.
2. Beat frozen whipped topping in mixture, medium speed for 2 minutes.
3. Butter (or spray) 9x13" baking dish.
4. Place a layer of whole graham crackers in bottom of dish.
5. Spread 1/2 of pudding mixture over crackers.
6. Top with 2nd layer of whole graham crackers, spread rest of pudding mixture on top.
7. Top with 3rd layer of whole graham crackers.
8. Combine milk, cocoa, sugar and salt in medium sauce pan for chocolate topping.
9. Allow to boil on stove top for 1 minute, and remove from heat.
10. Add butter and vanilla, mixing well, and cool slightly.
11. Pour and spread chocolate topping over 3rd layer of graham crackers and refridgerate.
Title: Honey Ambrosia
Ingredients:
- 4 oranges
- 1 banana
- 1/2 honey
- 1/4 lemon juice
- 2 flaked coconut
- 1/4
Instructions:
1. Gently combine orange slices and banana slices.
2. Combine the orange juice with honey and lemon juice; pour over fruit.
3. Sprinkle with coconut.
Title: "the Cake of Wisdom"
Ingredients:
- 250 carrots
- 10 ginger
- 1 lemon peel
- 4 eggs
- 4 honey
- 1 cinnamon
- 3 ground hazelnuts
- 150 cream cheese
- 150 honey
- 1 cinnamon
- 1
Instructions:
1. Clean the carrots and grate them finely. Add grated ginger and lemon peel.
2. Preheat the oven to 180°C Grease a spring form.
3. Divide the eggs. Cream egg yolks with 2 tbs warm water and the honey. Add cinnamon and bread crumbs as well as the carrot mixture and the hazelnuts.
4. Beat the egg whites. Fold under dough.
5. Fill the dough into the spring form and bake for approximately 40 minutes.
6. Let cool for 20 minutes and then spread with icing.
Title: Crock Pot Gingery Bread Pudding With Orange
Ingredients:
- 6 butter
- 1/4 orange marmalade
- 1/4 candied ginger
- 1/4 eggs
- 3 vanilla
- 1/2 brown sugar
- 1/2 milk
- 2 1/2
Instructions:
1. Spread bread with butter and marmalade, then cut into 1-inch squares and place in slow cooker stoneware. Add candied ginger.
2. In a bowl, beat eggs with vanilla and brown sugar. Blend in milk. Pour mixture over bread and toss to combine.
3. Cover and cook on HIGH for 4 hours, until pudding is set and edges are browning. Serve hot. Serves 6.
4. Delicious & Dependable Slow Cooker Recipes J. Finlayson.
Title: Fresh Blueberry Cobbler With Blueberry Sauce
Ingredients:
- 1 fresh blueberries
- 14 sweetened condensed milk
- 2 lemon zest
- 3/4 butter
- 2 butter
- 2 Bisquick
- 1/2 brown sugar
- 1/2 vanilla ice cream
- 1 blueberries
- 1/2 frozen blueberries
- 1 sugar
- 1/2 cornstarch
- 1/4 hot water
- 1/2 ground nutmeg
- cinnamon
Instructions:
1. Combine blueberries with sweetened condensed milk and lemon peel; set aside.
2. In a large bowl cut in 3/4 cups of butter into 1 1/2 cups of bisquick until crumbly. Stir in blueberry mixture and spread in the bottom of an 8 x 8 inch baking dish coated with nonstick cooking spray.
3. Cut remaining 2 tbsp of butter into remaining 1/2 cup of bisquik and 1/2 cup brown sugar until crumbly. Add nuts and then sprinkle mixture over top of cobbler.
4. Bake in preheated 325 degree oven for 1 hour and 10 minutes. Remove from oven and serve warm with ice cream and blueberry sauce.
5. FOR SAUCE:
6. In a saucepan mix 1/2 cup of hot water with 1 tbsp cornstarch.
7. Whisk until all lumps are dissolved.
8. Add remaining ingredients and cook until thickened.
9. Serve warm over cobbler and ice cream.
Title: Cherry Gingerbread Cupcakes
Ingredients:
- 1/2 shortening
- 1 sugar
- 2 eggs
- 1 molasses
- 3 flour
- 1 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 1 buttermilk
- 1/2 walnuts
- 24 maraschino cherries
- 4 cream cheese
- 1/4 butter
- 1 vanilla extract
- 1 lemon peel
- 1 3/4 - 2 confectioners' sugar
Instructions:
1. In a large mixing bowl, cream shortening and sugar until light and fluffy.
2. Add eggs and molasses; mix well.
3. Combine the flour, baking soda, ginger and cinnamon; add to creamed mixture alternately with buttermilk.
4. Stir in walnuts.
5. Fill paper lined muffin cups two-thirds full; place a cherry in the center of each.
6. Bake at 375 for 20-24 minutes or until a toothpick comes out clean.
7. Cool for 10 minutes before removing from pans to wire racks to cool completely.
8. For frosting, in a small mixing bowl, beat cream cheese and butter until smooth; add vanilla and lemon peel.
9. Gradually beat in the confectioners' sugar.
10. Frost cupcakes.
Title: Angel Lush Cake With Pineapple
Ingredients:
- 1 instant vanilla pudding
- 1 crushed pineapple
- 1 berries
- 1 flour
- 1 sugar
- 3/4 salt
- 1/2 water
- 12 lemon juice
- 1 cream of tartar
- 1 vanilla
- 1 sugar
- 1
- 3/4
Instructions:
1. Preheat oven to 350 degrees. Have ready ungreased 9 or 10 inch tube pan.
2. Sift together flour, 3/4 cups sugar and salt.
3. In a large bowl, beat on low speed for 1 minute the egg whites, water, lemon juice, cream of tartar, and vanilla.
4. Increase mixer speed to medium and beat until the mixture increases in volume 4 1/2 to 5 times and resembles a bowl of soft foam, about 1 1/2 to 3 minutes.
5. Gradually beat in 1 tbsp at a time (on medium speed) 3/4 cup sugar for 2-3 minutes. Do not beat until stiff.
6. When all sugar has been added, the foam will be creamy white. Slowly fold in flour with a rubber spatula, do not stir or mix.
7. Pour batter into pan and tilt or spread to level the top.
8. Bake 35-40 minutes or until a toothpick comes out clean.
9. Let cool upside down for at least 1 1/2 hours.
10. To unmold, insert a flat knife around the outside and inside of tube.
11. While cake is cooling, mix dry pudding mix and pineapple in medium bowl. Gently fold in whipped topping.
12. Cut cake horizontally into 3 layers.
13. Place bottom layer on serving platter; top with 1/3 of the pudding mixture, repeat with next two layers, ending with filling on top.
14. Refrigerate at least 1 hour. Top with berries just before serving!
Title: Brandied Apple and Black Walnut Cake
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 2 baking powder
- 1 1/2 ground cinnamon
- 1/2 baking soda
- 1/4 salt
- 1/4 ground mace
- 1/4 ground nutmeg
- 2 ground cloves
- 3 apples
- 3/4 eggs
- 1/2 black walnuts
- 1/4 english walnuts
- 2 buttermilk
- 2 granulated sugar
- 2 brown sugar
- 1 butter
- 1 buttermilk
- 1 light corn syrup
- 1/2 cream cheese
- 1 butter
- 2 - 2 1/2 apple brandy
- powdered sugar
Instructions:
1. CAKE:
2. Grease and lightly flour two 9x1-1/2-inch round baking pans; set aside.
3. In a large bowl, stir together the flour, granulated sugar, baking powder, cinnamon, baking soda, salt, mace, and cloves.
4. Stir in chopped apples, eggs, walnuts, buttermilk, and oil.
5. Spread batter into prepared pans.
6. Bake in a 350 degree F oven for 35 to 40 minutes or until a wooden toothpick inserted near centers comes out clean.
7. Cool cakes in pans on wire racks for 15 minutes.
8. Remove from pans; cool completely on wire racks.
9. Place a cake layer on a serving platter.
10. Spoon hot Apple Glaze over top of layer.
11. Let stand about 20 minutes or until set.
12. Meanwhile, prepare Brandied Cream Cheese Frosting.
13. Spread about 3/4 cup of the frosting over glazed cake layer.
14. Top with the remaining cake layer.
15. Frost cake top and side with frosting.
16. Cover and store any remaining cake in the refrigerator.
17. APPLE GLAZE:
18. In a small saucepan, stir together 2 tablespoons granulated sugar, 2 tablespoons brown sugar, 2 tablespoons butter, 1 tablespoon buttermilk, and 1 teaspoon light-colored corn syrup. Bring to boiling; reduce heat. Cook and stir for 2 to 3 minutes or until reduced to 1/4 cup. Remove from heat. Stir in 1 tablespoon apple brandy, apple juice, or apple cider. Cover cake when it has cooled to warm.
19. BRANDIED CREAM CHEESE FROSTING:
20. In a large bowl, beat one 8-ounce package cream cheese, softened; 1/2 cup butter, softened; and 1 tablespoon apple brandy, apple juice, or apple cider with an electric mixer on medium to high speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well.
21. Gradually beat in an additional 2 to 2-1/2 cups sifted powdered sugar to make a frosting of spreading consistency.
22. Spread over completely cooled cake.
Title: Cheese Filled German Chocolate Cake
Ingredients:
- 1 buttermilk
- 1 1/3 water
- 1/2 eggs
- 3 vanilla
- 1 cream cheese
- 1 butter
- 1/2 powdered sugar
- 3 coconut
- 1 pecans
- 1/2
Instructions:
1. Beat the cake mix, buttermilk, oil, eggs and vanilla with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat about 1 1/2 minutes longer.
2. Pour batter into greased and floured 13 X 9 inch pan., smoothing the top with a rubber spatula.
3. Beat the softened cream cheese and butter with an electric mixer on low speed for 30-45 seconds. Add powdered sugar and beat on low speed until mixture comes together, then increase the speed to medium and beat until fluffy about 30 seconfds.
4. Stir in the coconut and pecans.
5. Drop the cheesecake mixture by tablespoonfuls on top of the German chocolate batter, nearly covering the top.
6. Bake the cake at 350 degrees for 44-48 minutes.
7. Cool on wire rack for 20 minutes. Dust the top of the cake with powdered sugar, if desired.
8. Store cake, covered in the refrigerator for up to one week. Do not freeze.
Title: Cowboy Cookies
Ingredients:
- 2 white sugar
- 2 brown sugar
- 2 margarine
- 4 eggs
- 4 flour
- 1 baking powder
- 2 baking soda
- 1 salt
- 3 rolled oats
- 12 chocolate chips
- 12 walnuts
- 1 raisins
- 1 craisins
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together sugars and margarine.
3. Add eggs one at a time and cream together until smooth.
4. Add the flour, baking powder, baking soda and salt.
5. Fold in the oats, chips, walnuts and craisins.
6. Drop by spoonful on a cookie sheet and bake for 10 minutes.
Title: Madzoonov Gargantag (Armenian Yoghurt Cake)
Ingredients:
- 1 unsalted butter
- 125 sugar
- 375 eggs
- 3 lemon juice
- 1 lemon zest
- 1 self-raising flour
- 310 bicarbonate of soda
- 1/2 strawberries
- 300
- 250
Instructions:
1. Cream the butter and sugar together until light, then beat in the yoghurt.
2. Beat in the eggs, one at a time.
3. Add the lemon juice and lemon zest.
4. Stir in the sifted flour and bicarbonate of soda, and gently fold it into the mixture.
5. Pour the mixture into a lightly greased and lined 23mm spring-form pan.
6. Bake in a moderate oven (180°C; 350°F) for 45 minutes, or until golden brown and firm to touch.
7. Cool.
8. To serve: decorate with whipped cream and strawberries.
Title: Pumpkin Pudding Cake
Ingredients:
- 1 egg
- 1 butter
- 1/2 pumpkin
- 1 sugar
- 3/4 cinnamon
- 1 clove
- 1/4 ginger
- 1/2 evaporated milk
- 1 eggs
- 3 sugar
- 1/2 cinnamon
- 1 butter
- 3
Instructions:
1. Remove 1 cup cake mix and set aside.
2. Combine remaining cake mix, 1 egg, and butter.
3. Grease and lightly flour a 9 x 13 pan (or spray well with PAM).
4. Dip hand in flour and then pat dough mixture into bottom of prepared pan.
5. In separate bowl, combine pumpkin, 3/4 cup sugar, 1 teaspoon cinnamon, cloves, ginger, salt, evaporated milk, and 3 eggs.
6. Pour over dough in pan.
7. To reserved 1 cup cake mix add 1/2 cup sugar and 1 teaspoon cinnamon.
8. Cut in 3 Tablespoons butter.
9. Sprinkle mixture over top of pumpkin filling in pan.
10. Bake at 350 degrees for 60-70 minutes or until knife in center comes out clean. Chill and serve with vanilla ice cream or whipped topping.