lumicero/recipes-ing2inst huggingface dataset:
Title: Ranger Cookies
Ingredients:
- 1 brown sugar
- 1 granulated sugar
- 1 butter
- 2 eggs
- 1 vanilla extract
- 2 flour
- 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 2 oatmeal
- 1 coconut
- 2
Instructions:
1. Preheat oven to 375°F.
2. In a small bowl, combine flour, baking powder, baking soda and salt; set aside.
3. In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy.
4. Beat in eggs.
5. Gradually add flour mixture; mix well.
6. Stir in oatmeal, coconut, and Rice Krispie cereal; mix well.
7. Roll into small balls and flatten with hand.
8. Bake on ungreased cookie sheets for 10-12 minutes or till light brown.
Title: P.m.s. Cake
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 3/4 cocoa powder
- 2 eggs
- 1 milk
- 1/2 vanilla
- 2 sugar
- 1 boiling water
- 1 pecans
- 1/2 margarine
- 1/2 confectioners' sugar
- 1/2 milk
- 2/3 vanilla
- 3
- 1/3
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour 9x13-inch pan.
3. Combine dry ingredients and whisk to blend with fork or wire whisk.
4. Begin to boil water.
5. Add to dry ingredients, the eggs, milk, oil, and vanilla.
6. Beat on medium speed till smooth.
7. Stir in boiling water.
8. Add chips and nuts.
9. Bake for 35 minutes or till cake tests done with wooden toothpick.
10. Cool and frost with PMS Frosting.
11. To make frosting, melt margarine in a medium saucepan.
12. Remove from heat, stir in cocoa till smooth.
13. Add powdered sugar.
14. Combine vanilla with the milk and slowly add while beating on low speed till you can spread.
Title: Shortbread Cookies
Ingredients:
- 1/2 cornstarch
- 1/2 confectioners' sugar
- 1 flour
- 3/4 butter
- margarine
- green maraschino cherry
Instructions:
1. Sift together cornstarch, confectioner's sugar and flour.
2. Blend in butter with spoon until smooth soft dough forms.
3. Shape into 1 inch balls. Place 1 1/2 inches apart on ungreased cookie sheet. Flatten with lightly floured fork.
4. Bake in 300 F oven for 20-25 minutes or until lightly browned.
5. Note: If dough is too soft to handle, cover and chill for 1 hour.
6. Hints: my sister got me into using confectioner's sugar instead of flour for flattening these cookies. We use the maraschino cherries cut in half and pressed into the center of the cookies after flattened. You can use glazed cherries too. We use one 1/2 red cherry and 2 1/4 green cherry to make holly berries on some cookies. We leave some without cherries, just in case someone doesn't want them.
Title: Poppy Seed Cake
Ingredients:
- 1 poppy seed
- 1 1/2 milk
- 3 flour
- 3 baking powder
- 1 salt
- 4 butter
- 3/4 margarine
- 1 1/2 sugar
- 1 vanilla
- Lemon Buttercream Frosting
Instructions:
1. Greast two 9 x 9 inch baking pans and dust lightly with flour.
2. Combine poppy seeds and 3/4 cup of the milk in a small saucepan.
3. Heat to boiling, taking care that the milk doesn't scorch.
4. Remove from heat and allow to stand for one hour.
5. Preheat oven to 350°F.
6. Sift flour, baking powder and salt onto waxed paper; reserve.
7. Beat egg whites until foamy and double in volume; beat in 1/2 cup of sugar one tablespoon at a time, until soft peaks form; reserve.
8. Beat butter and remaining 1 cup of sugar in a large bowl of mixer at high speed for three minutes; blend in poppy seed mixture.
9. Stir in sifted flour mixture alternately with the remaining 3/4 cup of milk and vanilla, beating after each addition until batter is smooth.
10. Fold meringue into batter until no streaks of white remain; pour into prepared pans.
11. Bake for 30 minutes, or until center springs back when lightly pressed.
12. Cool layers in pans on wire racks for ten minutes; loosen around edges with a knife and turn out onto wire racks to cool completely.
13. Put layers together with Lemon Butter Cream Frosting; frost sides and top with remaining frosting.
Title: Lemon Kiwi Pavlova
Ingredients:
- 4 caster sugar
- 8 white vinegar
- 1 1/2 cornflour
- 1 1/2 kiwi fruits
- 3/4
- 1
- 3
Instructions:
1. Lay a sheet of silicon or baking parchment on a baking tray.
2. Preheat oven to 325°F.
3. Whisk the egg whites in a clean, dry bowl until they are stiff.
4. Whisk in the sugar a spoonful at a time. Blend the vinegar with the cornflour and whisk it, with the last spoon of sugar, into the egg whites.
5. Spread the meringue out to roughly an 8” circle on the baking tray and build up the sides so that they are higher then the centre, this is for the filling.
6. Put the baking tray in the centre of the oven, turn the heat down to 300F and bake the meringue for 1 hour. Turn the oven off but leave the pavlova in the oven to become quite cold (otherwise it might split open as it cools).
7. Remove the pavlova from the baking tray and place on a serving dish.
8. Place the condensed milk, cream and lemon juice in a bowl, beat until blended (taste after you just mixed it, you might want to add more condensed milk or lemon, to suit your taste) and the mixture is thick and creamy, then pile into the centre of the pavlova.
9. Place in the fridge and leave to stand for at least 1 hour before serving.
10. Peel and slice the kiwi fruit and arrange attractively around the edge of the lemon pavlova just before serving.
Title: Deep Chocolate Cake
Ingredients:
- 1/2 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1/2 butter
- 2/3 sugar
- 1 3/4 eggs
- 3 vanilla
- 4 milk
- 2 butter
- 1 1/2 sour cream
- 12 powdered sugar
- 1/2
- 8
- 4 1/2
Instructions:
1. Grease three 9-inch round baking pans, three 8X8X2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder. In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda. Set aside.
2. Preheat oven to 350 degrees F. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition.
3. Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed. (Batter will be thick.).
4. Divide batter among prepared pans; spread evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
5. Make chocolate curls, if using. Arrange curls in an even layer on a waxed paper-lined tray and set aside in a cool, dry place. To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack. Add top layer; frost the top and sides of the cake. If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake. If desired, garnish top with raspberries and mint. Store, covered, in the refrigerator. Makes 12 to 16 servings.
6. In a large saucepan melt chocolate chips and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers.
7. **Chocolate-Mint Sour Cream Frosting: Prepare as above except stir in 1/2 teaspoon mint extract with the sour cream. Makes about 4-1/2 cups.
Title: Orange Fluffy
Ingredients:
- 2 orange gelatin
- 2 1/2 boiling water
- 1 crushed pineapple
- 2 mandarin oranges
- 1 cream cheese
- 1 instant vanilla pudding
- 1 milk
- 1
Instructions:
1. Dissolve gelatin in boiling water in a medium bowl.
2. Stir in drained mandarin oranges, pineapples with juice and orange juice cencentrate.
3. Lightly grease or spray a 9 x 13 baking dish and pour in gelatin mixture.
4. Refrigerate until firm.
5. Topping: In a large bowl, beat cream cheese until light and fluffy.
6. Gradually add pudding mix and milk and beat until smooth.
7. Spread over gelatin layer.
8. Chill until firm.
Title: Drunken Spiced Apricots With White Chocolate Coconut Sauce
Ingredients:
- 2 Cointreau liqueur
- 1/4 oranges
- 4 boiling water
- 1 cardamom pods
- 3 star anise
- 1 cinnamon stick
- 1 coconut milk
- 2 white chocolate
- 100 vanilla essence
- 1/4
Instructions:
1. Apricots:
2. Combine all Apricot ingredients in a saucepan and simmer on low heat for 30 minutes.
3. Remove from Heat and place in a heat proof bowl and let stand, covered for at least 1 hour.
4. Sauce:
5. Chop chocolate into small pieces.
6. Using a double boiler (or a ceramic or metal bowl over a pot of simmering water - don’t let the water touch the bottom of the bowl) heat the coconut milk.
7. As the coconut milk starts to get hot, add the chopped chocolate, stirring constantly until chocolate is melted.
8. Add the Vanilla Essence and stir quickly to avoid the sauce separating.
9. To Serve:
10. Remove the whole spices from the apricots and re heat if you wish.
11. Place equal portions of the apricots into serving bowls and drizzle a little of the orange cointreau sauce over them.
12. Pour the warm coconut chocolate sauce over the top.
13. Can also be served with vanilla ice-cream.
Title: Sally's Rice Pudding
Ingredients:
- 1 white rice
- 4 milk
- 4 eggs
- 3/4 white sugar
- 2 vanilla
- 1 nutmeg
Instructions:
1. Fill bottom of double boiler with water, leaving enough room for water to simmer without touching the top pot. Bring to a gentle simmer over a medium-low heat.
2. Pour milk and rice in top of double boiler. Cover and nest into bottom of double boiler.
3. Cook for 45 minutes or until rice is done. Not all of the milk will be absorbed. Remove from stove top.
4. In a bowl, beat eggs until well-combined.
5. Temper the eggs by stirring a spoonful or two of the hot rice into beaten eggs. Mix quickly until completely blended. Once the eggs are slightly warmed, continue to add hot rice until about a third of the pot is now in the bowl with the eggs. This tempering will give you the rich flavor of the eggs without a scrambled egg consistency.
6. Pour egg and rice mixture back into the pot. Mix well.
7. Stir in sugar, vanilla and nutmeg.
8. Chill and serve.
Title: Golden Raisin Custard Pie/Cobbler
Ingredients:
- 1 1/2 golden raisins
- 3 1/2 water
- 3/4 brown sugar
- 1/4 salted butter
- 2 1/2 allspice
- 1/4 cinnamon
- 2 salt
- 1 vanilla
- 1 instant coffee granules
- 1/2 milk
- 2 cornstarch
- 2 eggs
- 1 flour
- 1 sugar
- 1/2 baking powder
- 4 salt
- 1/4 milk
- 1
Instructions:
1. In large saucepan, add the first eight ingredients. Add cofee granules if you wish.
2. Simmer on low at least 10 minutes for the spices to flavor the raisins.
3. In a separate bowl, add milk and cornstarch and wisk until smooth.
4. Add beaten eggs and mix.
5. Dip out a cup of sauce and cool in freezer or refrigerator for a few minutes.
6. Add cooled sauce to the milk, cornstarch and egg mixture.
7. Important step to cool the sauce. Otherwise it will curdle the eggs.
8. Add the mixture to the sauce mixture on the stove and mix.
9. Heat on low until it is thick and shiny custard sauce.
10. Preheat oven 400°F.
11. Prebake bottom crust for 8 to 10 minutes.
12. Take out of oven and pour the custard into prebaked pie shell.
13. Crisscross strips of dough across the top or place top crust on pie and cut slits for steam to escape. Wrap tinfoil around outside edges of crusts.
14. Bake 350°F for about 40 - 45 minutes.
15. Cool before serving.
16. Cobbler Instructions:
17. Preheat oven 375°F.
18. Spray 9x13-inch glass or metal baking dish with Pam.
19. Pour HOT raisin custard filling in the pan.
20. Top with cobbler topping, by drizzling in long strips until the top is covered.
21. Bake 45 minutes.
22. Serve warm or cold with vanilla ice cream or Schwans Summer Dream Ice Cream, tastes like a dreamcicle.
Title: Chocolate Mint Cake Squares
Ingredients:
- 1/2 butter
- 1 white sugar
- 4 eggs
- 16 vanilla extract
- 1 all-purpose flour
- 1 salt
- 1/2 confectioners' sugar
- 2 butter
- 1/2 creme de menthe
- 4 butter
- 1
- 6
Instructions:
1. Preheat the oven to 350 degrees F (175 degrees C). Grease one 13x 9 inch baking pan.
2. Cream 1/2 cup butter or margarine with 1 cup white sugar. Beat in the eggs. Stir in the chocolate syrup and vanilla. Mix in the flour and salt. Stir until just combined. Pour the batter into the prepared pan.
3. Bake at 350 degrees F for 30 minutes or until cake tests done. Let cake cool before frosting with Mint Layer and Chocolate Glaze.
4. Mint Layer: Combine the confectioners sugar, 1/2 cup butter and the creme de menthe syrup, blend until light. Spread over the top of the cooled cake.
5. Chocolate Glaze: Melt the chocolate chips and 6 tablespoons butter together. Let cool slightly then spread over top of the mint layer. Chill cake for at least 3 hours or overnight. Cut into small blocks to serve.
Title: Snickerdoodle Sandwiches
Ingredients:
- 1 sugar
- 1 brown sugar
- 1/2 butter
- 1 baking soda
- 2 cream of tartar
- 2 cinnamon
- 2 eggs
- 1 vanilla
- 3 3/4 all-purpose flour
- 1 sugar
- 1 cinnamon
- 6 cream cheese
- 1 marshmallow cream
Instructions:
1. Preheat oven to 400°F.
2. Get 3 cookie sheets ready (I spray them down with Pam).
3. Mix together both sugars, butter, baking soda, cream of tartar, cinnamon, eggs, and vanilla in large bowl.
4. Slowly sift in flour while stirring. If dough is still sticky, add flour by 1/4 cup until the right consistency is achieved.
5. In a separate, smaller bowl, combine sugar and cinnamon.
6. Make an "okay" sign with your hand. The space between your index finger and your thumb is about how big the cookie balls should be.
7. Start rolling! Grab a gob of dough and roll it into a ball. Then roll it around in cinnamon-sugar mix.
8. Place on cookie tray. Give cookies enough room to rise.
9. Once cookie sheet is full, put in oven for 8 minutes.
10. Cool for 2 minutes before taking off of cookie sheet.
11. In medium-sized bowl, combine softened cream cheese and marshmallow fluff. mix with blender until smooth.
12. When cookies are cool, take one, spoon about 1 tablespoon of cream cheese fluff mix onto flat end of cookie. Take another cookie and stick the flat end of it onto the cream cheese fluff to make a sandwich.
13. Continue until all the cookies are in sandwiches. If there is an odd number of cookies, eat the remaining cookie.
Title: Gingerbread Men
Ingredients:
- 1 1/2 shortening
- 1 1/2 sugar
- 1 baking soda
- 1 1/2 molasses
- 1 1/2 vinegar
- 3 eggs
- 9 flour
- 1 1/2 cinnamon
- 1 1/2 ginger
- 3/4 salt
Instructions:
1. Cream sugar and shortening.
2. Add baking soda and molasses.
3. Add vinegar and eggs.
4. Mix well.
5. Add dry ingredients and mix well.
6. Chill dough thoroughly.
7. Roll 1/4 inch thick, cut into gingerbread shapes.
8. Bake 8-10 minutes at 375 degrees.
Title: Caramel Chai Latte Cupcakes
Ingredients:
- 1 applesauce
- 1/2 skim milk
- 3 chai tea mix
- 1 1/3 reduced-fat cream cheese
- 1/4 confectioners' sugar
- 1/4 cinnamon
- 2 honey
- 1
Instructions:
1. Pre-Heat oven to 350 degrees.
2. Mix cake mix, egg whites, milk, applesauce, and cramel syrup until smooth.
3. Add Oregan Chai mix and mix well. ( I use Oregan Chai Latte Mix, powdered).
4. Fill cupcake liners and bake in oven at 350 degrees for 18 minutes.
5. While cupcakes are cooling, mix cream cheese, confectioners sugar, cinnamon, and honey until smooth.
6. Frost Cupcakes when they are completely cool and then drizzle with caramel syrup.
Title: Crazy Dark Chocolate Cake
Ingredients:
- 3 flour
- 2 sugar
- 2 baking soda
- 1 salt
- 1/2 vanilla
- 3/4 cider vinegar
- 1 water
- 2 butter
- 2 powdered sugar
- 1/2 vanilla
- 2/3
- 3
- 1/3
- 1
Instructions:
1. Sift into an ungreased 9x13" cake pan the flour, sugar, baking soda and cocoa, blend well. Make a well in the middle of the dry ingredients and add the oil, vinegar and vanilla. Pour the water over all the ingredients and mix with a fork untill smooth and well blended, making sure to get into the corners. Bake at 350º for 20 to 25 minutes or until the center springs bake when tapped or a toothpick inserted comes out clean. Cool completely and frost as desired.
2. Frosting.
3. Melt the butter and stir in the cocoa. Alternating between the two, mix in the milk and powdered sugar. Beat to spreading consistency; adding more milk or sugar as needed. Stir in the vanilla. Makes about 2 cups frosting.
Title: Dark Chocolate Mulled Wine Sauce
Ingredients:
- 1 dry red wine
- 1/2 sugar
- 1/2 light corn syrup
- 1/2
- 1
Instructions:
1. Combine first three ingredients in a small saucepan; bring to a simmer and cook 5 minutes. Discard spices.
2. Add cocoa and corn syrup, stirring with a whisk until smooth. Simmer 2 minutes and remove from heat.
3. Add chocolate, stirring until chocolate melts. Cool to room temperature.
Title: Berry Blitz Torte
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1/4 salt
- 4 vanilla
- 1 milk
- 3 baking powder
- 1 flour
- 1 sugar
- 4 cinnamon
- 3/4 sugar
- 1/2 instant vanilla pudding
- 1/2 vanilla
- 1 heavy cream
- 1 berries
- 2
- 1 3/4
Instructions:
1. Preheat oven to 350º. Lightly grease 2 8" round pans.
2. In a medium mixing bowl, cream the butter, sugar, salt, and egg yolks together.
3. Beat in vanilla, milk, baking powder, and flour.
4. Spread the mixture in the prepared pans. The batter will barely cover the bottom of the pans; that's OK.
5. Beat the egg whites until light; gradually add the 3/4 cup sugar and continue to beat until the meringue is smooth, glossy and somewhat stiff. Do NOT beat until there are stiff points.
6. Spread the meringue on the batter in the pans and sprinkle with the almonds, cinnamon and sugar.
7. Bake for 30 minutes, until lightly browned.
8. Remove from oven and cool in pans for 15 minutes. Loosen edges and gently turn them out onto racks with the meringue on top. If some of the almonds fall off, just sprinkle them back on top.
9. Mix pudding, vanilla, and cream together until thick.
10. Place one of the cake layers, meringue side up, on a serving plate.
11. Spread with all the pastry cream.
12. Add a layer of berries.
13. Top with second layer, meringue side up.
14. Decorate top with berries if desired.
15. Serve immediately or refrigerate until serving time.
Title: Apple Galette
Ingredients:
- 1/4 sugar
- 3 unsalted butter
- 1 egg
- 1/2 pure vanilla extract
- 1/2 all-purpose flour
- 1 puff pastry
- 1 granny smith apples
- 2 sugar
- 2 ground cinnamon
- 1/8 icing sugar
Instructions:
1. To Make Frangipane: Cream the sugar and butter till smooth.
2. Beat in the egg and vanilla extract until smooth.
3. Add the almond meal and flour and beat until it forms a smooth paste.
4. Transfer to a small bowl, cover and refrigerate.
5. Puff Pastry: thaw as per manufacturer's instructions and then, on a lightly floured piece of parchment paper, roll the pastry into a 16 inch oval shape that is about 1/8 inch thick.
6. Prick the pastry all over with the tines of a fork and then transfer the pastry (along with the parchment paper) to a large baking sheet.
7. Cover with plastic wrap and freeze until firm, about 15 - 20 minutes.
8. Then, with a spatula or large knife, spread a thin layer of frangipane over the chilled crust, leaving about a 1/2 inch border.
9. Cover and again freeze for about 15 more minutes.
10. Preheat oven to 400 degrees F
11. Place apples in a large bowl and toss with the sugar and ground cinnamon.
12. Remove the puff pastry from the freezer and lay the sugar coated apple slices on top of the frangipane, overlapping the slices.
13. Bake for about 15 - 25 minutes or until the apples are slightly browned and tender and the puff pastry is golden brown.
14. Remove from oven and place on a wire rack.
15. Preheat the oven broiler and move the rack to the top shelf of the oven.
16. Lightly dust the tops of the apples with icing sugar and place under the broiler until the tips of the apples start to caramelize.
17. Serve warm or cold with softly whipped cream or vanilla ice cream.
Title: Dipped Gingersnaps
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 2 molasses
- 1/2 all-purpose flour
- 4 baking soda
- 4 ground ginger
- 1 ground cinnamon
- 2 salt
- 1 sugar
- 1 shortening
- 2
- 1/4
Instructions:
1. In a mixing bowl, combine sugar and oil; mix well.
2. Add eggs, one at a time, beating well after each addition. Stir in molasses.
3. Combine dry ingredients; gradually add to creamed mixture and mix well.
4. Shape into ¾-in. balls and roll in sugar. Place 2 inches apart on ungreased baking sheets.
5. Bake at 350 for 10-12 minutes or until cookies spring back when touched lightly. Remove to wire racks to cool.
6. Melt chips with shortening in a small saucepan over low heat. Dip the cookies half way; shake off excess. Place on waxed paper- lined baking sheets to hard.
Title: Easy Microwave Fudge Frosting
Ingredients:
- 3 butter
- 1/4 milk
- 1/4 powdered sugar
- 1 3/4 - 2 vanilla extract
- 1/2
Instructions:
1. In a medium mixing bowl, microwave the chopped unsweetened cocoa squares, butter and the milk for about 30 seconds. Stir and microwave for 30-45 seconds more until melted.
2. Whisk together until smooth. Then add the vanilla and the powdered sugar 1/2 cup at a time, whisking until smooth.
3. Immediately pour over cooled brownies, cake or bar cookies. Spread quickly and smoothly. Do not retouch, since the frosting hardens quickly. Allow to set for one hour before slicing and serving.
Title: Mr. Food Tropical Angel Food Cake
Ingredients:
- 1/2 sweetened flaked coconut
- 1 pineapple tidbits
- 1 evaporated milk
- 1/2 butter
- 1/2 sugar
- 1/2 maraschino cherries
- 1
- 12 -16
Instructions:
1. In a medium skillet, toast coconut over medium heat until golden, stirring constantly. Remove from skillet and set aside.
2. Add pineapple, evaporated milk, butter, and sugar; mix well and bring to a boil. Let boil 5 to 7 minutes, or until thickened, stirring frequently. Return coconut to skillet and stir in nuts.
3. Slice cake in half horizontally and spoon half of the pineapple mixture over bottom cake half. Replace cake top and top with remaining pineapple mixture. Garnish with cherries.
4. Slice and serve, or cover and keep chilled until ready to serve.
Title: Diabetic German Chocolate Cake Icing
Ingredients:
- 28 sweetened condensed milk
- 1/2 butter
- 1 1/2 unsweetened coconut
- 1/4 vanilla
- 1 pecans
- 1 1/2
Instructions:
1. Place everything except the coconuts and pecans in a heavy 3-quart saucepan.
2. Bring to a boil over med-low heat. Cook, stirring constantly, 3-5 minutes or until pudding-like in consistency.
3. Remove from heat and stir in coconut and pecans.
4. Will frost a 9x13 cake with a bit left over if you're frugal with the frosting.
5. NOTE: If you would like to make this with "real" sugar, sub in 2 cans "commercial sweetened condensed milk and 1/2 cup "regular" brown sugar.
Title: Butter Pecan Banana Cake
Ingredients:
- 1 eggs
- 4 banana
- 1 granulated sugar
- 3/4 milk
- 1/2 vanilla extract
- 1/4 pecans
- 1 pecans
- 1 butter
- 1 margarine
- 1/4
- 1
Instructions:
1. Preheat oven to 350. Grease and flour 10-inch Bundt or tube pan.
2. For cake, combine cake mix, eggs, bananas,oil, sugar, milk and vanilla extract in large mixing bowl.
3. Beat at low speed with electric mixer until moistened.
4. Beat at medium speed for 2 minutes.
5. Stir in 1 cup chopped pecans.
6. Pour into prepared pan.
7. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
8. Cool completely.
9. For frosting, place 1 cup coarsely chopped pecans and butter in skillet.
10. Cook on medium heat, stirring until pecans are toasted.
11. Combine nut mixture and frosting in small bowl.
12. Cool until spreading consistency.
13. Frost cake.
Title: Kellys Moms Rhubarb Sauce
Ingredients:
- 3 rhubarb
- 2 sugar
- 2 eggs
- 2 butter
- 3
Instructions:
1. Put 1/2 of melted butter on bottom of 8x8 pan.
2. Mix up all ingredients and pour into pan.
3. Bake 350 for 1 hour.
Title: Luxuriously Healthy Chocolate Frosting
Ingredients:
- 2 avocados
- 1/3 chocolate
- 1/4 stevia
- 3 sea salt
- 2
- 1/4
- 1
Instructions:
1. Combine everything in a food processor and puree until smooth.
2. Chill before use.