lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon - Poppy Seed Cake With Lemon Mousse Filling
Ingredients:
- 5 lemon juice
- 3/4 milk
- 1 1/2 all-purpose flour
- 1/4 poppy seed
- 1/4 baking soda
- 1/4 salt
- 4 butter
- 1 1/3 granulated sugar
- 2 eggs
- 1 lemon zest
- 2 cornstarch
- 1/2 heavy cream
- 1 1/2 confectioners' sugar
- 1/2
- 2
Instructions:
1. Preheat the oven to 350°F Butter and flour an 8" x 2" round cake pan.
2. In a small bowl, stir 1 tablespoon of the lemon juice into 1/2 cup of the milk and set aside.
3. In another bowl, stir together the flour, poppyseeds, baking soda and salt.
4. In another bowl, cream the butter and 1 cup of the granulated sugar.
5. Beat in the whole eggs one at a time.
6. Beat in 1 teaspoon of the lemon zest (if using) and the lemon extract.
7. Alternately beat in the dry ingredients and the lemon juice/ milk mixture.
8. Pour the batter into the pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool the cake in the pan on a rack for 10 minutes.
10. Remove from the pan to cool completely.
11. Meanwhile, in a small saucepan, combine the remaining 1/3 cup granulated sugar with the 1 1/2 teaspoon cornstarch and remaining 1/4 cup milk.
12. Cook over medium heat, stirring until thickened-- about 3 to 4 minutes.
13. In a small bowl, beat the egg yolk.
14. Beat in about 2 tablespoons of the hot cornstarch/ milk mixture.
15. Stir the warmed yolk mixture into the saucepan and cook over medium heat for 1 to 2 minutes.
16. Remove the pan from the heat and stir in the remaining 2 teaspoons lemon juice and 1 teaspoon lemon zest (if using).
17. Loosely cover the custard with waxed paper and let cool to room temperature.
18. In a mixing bowl, beat the heavy cream until soft peaks form.
19. Fold the whipped cream into the cooled lemon custard in the saucepan.
20. With a long serrated knife, split the cake in half horizontally.
21. Spread all of the lemon filling over the cut side of the bottom layer.
22. Top with the remaining layer, cut-side down, and dust the cake with the confectioner's sugar.
23. Enjoy!
Title: Chocolate Crumb Crust
Ingredients:
- 1 1/3 sugar
- 1/3 margarine
- 1/3 butter
- 1/8 cinnamon
Instructions:
1. In a bowl combine all ingredients; mix well to combine.
2. Press into a 9-inch pie plate.
3. Bake 350 degrees F for 8 minutes.
4. Cool completely.
5. Fill as desired.
Title: Easy Ghost Cookies
Ingredients:
- 1.5 white chocolate
- 18
Instructions:
1. Microwave chocolate in medium microwaveable bowl on HIGH 1-1/2 minutes or until chocolate is completely melted, stirring every 30 seconds.
2. Spread chocolate onto one side of each cookie for the ghost's "body." Cool slightly.
3. Decorate with gels and/or candies to create "faces." Cool until chocolate is set.
4. KRAFT KITCHENS TIPS:
5. FUN IDEA:
6. Place decorated cookies in small gift bags to give to trick-or-treaters.
7. FAMILY FUN:
8. For a quick Halloween dessert, prepare JELL-O Chocolate Instant Puddings as directed on package; spoon into dessert cups. Refrigerate until ready to serve. Garnish with decorated cookies just before serving.
9. HOW TO MAKE JUST A FEW GHOSTS:
10. If you want to make only a few ghots, remember that 1 melted chocolate square is enough to frost about 3 cookies.
Title: Peruvian Flan
Ingredients:
- 1 sugar
- 6 eggs
- 1 evaporated milk
- 1 vanilla extract
- 2 strawberries
- 8 maraschino cherries
- 8 raspberries
- 8
Instructions:
1. To prepare sauce, put medium size heavy skillet (empty) over medium heat (large burner) for 40 seconds. (I have an electric stove so would be less for gas.).
2. Keep burner at medium, add sugar to the pan and stir with the back of a wooden spoon, keep sugar moving constantly until sugar is completely melted and a rich medium brown color (caramelized)--between 9 and 10 minutes. NOTE: I also use a FORK to squish out any lumps at the end of this process.
3. Immediately - and carefully - pour hot sauce into ovenproof pie plate or 9 inch round baking pan, gently moving dish so sauce covers bottom and sides. It is unnecessary to grease the pie dish.
4. Let cool completely-about 40 minutes.
5. To prepare the custard for the flan; preheat oven to 350 degrees and notice that for step 11 you will need to have boiling water.
6. Stir eggs in a medium sized bowl.
7. Slowly add condensed milk, then evaporated milk.
8. Add vanilla, blending well.
9. Pour flan mixture into ovenproof dish that you have already coated with caramel.
10. Carefully place filled dish into a larger baking pan.
11. Pour in enough hot water to reach about halfway up dish. (This water bath process is called bano mar(acu)a in Spanish and bain-marie in French.).
12. Bake about 40 minutes.
13. Flan is cooked when a knife inserted in center comes out clean.
14. Remove from oven, let cool in water bath, then refrigerate to chill thoroughly.
15. Carefully separate flan from dish with a thin knife.
16. Invert on a flat dish and garnish with sliced strawberries, maraschino cherries or other fruit.
17. Notes: Flan should be refrigerated for a few days because it tastes best served very cold. Use boiling water to clean up the hardened caramel on your utensils and pan.:).
Title: Hungarian Palacsinta (Crepes)
Ingredients:
- 4 eggs
- 1 1/2 milk
- 1 salt
- 1 all-purpose flour
- 1 unsalted butter
- 1/2 fresh lemon juice
- 1 walnuts
- 1/2 confectioners' sugar
Instructions:
1. In a bowl, whisk the eggs with 1/2 cup of the milk and the salt. Whisk in the flour until smooth, then whisk in the remaining milk and the butter; the batter should have the consistency of cream. Let the batter rest for 1 hour.
2. Heat a 7-inch crêpe pan and brush with butter. Pour 1/4 cup of batter into the pan and rotate it immediately to coat the bottom evenly; pour any excess batter back into the bowl. Cook the crêpe over moderate heat until lightly browned on the bottom, about 30 seconds. Flip the crêpe and cook the second side until brown dots appear, about 10 seconds longer. Transfer to a large plate. Repeat with the melted butter and remaining batter to make 18 crêpes.
3. In a saucepan, melt the apricot jam with the lemon juice; stir until smooth.
4. Preheat the oven to 400°. Butter a 9-by-13-inch baking dish. Spread each crêpe with 1 teaspoon of jam and 1 tablespoon of walnuts. Fold it into quarters and transfer to the baking dish. Repeat with the remaining crêpes. Cover the dish with foil and bake for 10 minutes, or until hot. Sprinkle with the remaining walnuts and sift confectioners' sugar on top. Serve the crêpes warm, with chocolate sauce if you like.
Title: Toffee Chocolate Chip Brownies
Ingredients:
- 2 butter
- 1/4 white sugar
- 6 brown sugar
- 6 eggs
- 2 vanilla extract
- 1 flour
- 1/2 salt
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit. Line a 8x8-inch pan with foil; set aside.
2. In a double-boiler over gently simmering water, melt 1 cup chocolate chips and the butter. Stir until smooth and all of the chips have completely melted. Remove from, heat and cool for 5-10 minutes.
3. Stir in white sugar and brown sugar. Add eggs, one at a time, stirring well to combine. Stir in vanilla extract.
4. In a small bowl, sift the flour and salt. Stir into chocolate mixture until no white streaks remain.
5. Fold in the remaining 1 cup semisweet chocolate chips and 1/4 cup toffee bits. Pour batter into prepared pan. Scatter remaining 1/4 cup toffee bits over the top. (You can stir in 1/2 cup semisweet chocolate chips into the batter and scatter the remaining 1/2 cup semisweet chocolate chips on top of the batter, along with the 1/4 cup toffee bits, if you'd like, instead of stirring the entire 1 cup of semisweet chocolate chips into the batter.).
6. Bake at 350 degrees Fahrenheit for 25-28 minutes, or until top is dry and lightly browned, rotating pan halfway during baking time.
7. Remove pan from oven to a wire rack to cool completely. Lift foil out of pan and set onto a cutting board. Remove foil from large bar. Cut into 32 brownies.
Title: Amazing Apple Pizza
Ingredients:
- 2 -3 apples
- 1/4 peanut butter
- 1 -2 vanilla
- 1 -8 peanuts
- cinnamon
- cream cheese
Instructions:
1. Spread cookie dough onto pizza pan and bake as directed.
2. beat cream cheese, vanilla and peanut butter together and spread over cookie dough.
3. cut up apples and sprinkle over cookie
4. sprinkle cinnamon.
5. sprinkle with peanuts (I LOVE to put sweet and cruchny dry roasted peanuts on -- GREAT touch!).
6. Drizzle with carmel topping.
7. TO DIE FOR!
Title: Aunt Rosella's Banana Salad
Ingredients:
- 1 egg
- 1/2 sugar
- 4 water
- 1 vinegar
- 1/4 peanuts
- 4 -6 bananas
Instructions:
1. Chop peanuts.
2. Mix egg, sugar, water, and vinegar. Put in heavy saucepan.
3. heat until low boil, stirring constantly until thickened.
4. Cool.
5. Cut each banana in half and peel. Now slice each in half again.
6. Place on platter sliced sides up.
7. Cover bananas with sauce and sprinkly with chopped peanuts.
Title: Blueberry Crumble Dessert
Ingredients:
- 1 fresh blueberries
- 2 frozen blueberries
- 1/2 lemon juice
- 2 light brown sugar
- 3/4 cornstarch
- 1/2 quick-cooking oats
- 1/2 all-purpose flour
- 1 light brown sugar
- 1/3 salt
- butter
- vanilla ice cream
Instructions:
1. Toss blueberries with the lemon juice in an ungreased 1-1/2 quart casserole dish.
2. Mix 1/2 cup brown sugar with 2 teaspoons cornstarch; stir into the blueberries.
3. Mix oats, 1/2 cup flour, 1/2 cup brown sugar and salt together; cut in butter with a fork.
4. Sprinkle over blueberries.
5. Bake uncovered in 350° oven until topping is light brown and blueberries are bubbling, about 40 minutes.
6. Serve warm with ice cream.
Title: Clare's World's Very Best Triple Chocolate Cake
Ingredients:
- 1 instant chocolate pudding mix
- 3 sour cream
- 2 butter
- 1 eggs
- 5
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. In a very large bowl stir together cake mix and pudding mix.
3. Mix in sour cream, melted butter, eggs and almond extract, beat until well blended.
4. Continue to beat for 4 minutes on medium speed, then blend in chocolate chips.
5. Prepare a large bundt pan by greasing all the sides and then dusting with flour.
6. Pour cake mixture into the pan and bake for 55 to 60 minutes or whenever a cake tester comes out clean.
7. Baking times can vary with this recipe for some reason, so do keep an eye on it!
Title: Pumpkin Spice Roll
Ingredients:
- 3/4 powdered sugar
- 2 powdered sugar
- 3/4 flour
- 1 1/2 pumpkin pie spice
- 1 baking powder
- 1/4 salt
- 3 eggs
- 1 granulated sugar
- 3/4 canned pumpkin
- 1 walnuts
- 4 cream cheese
- 1 1/2 Cool Whip Topping
- Cool Whip Topping
Instructions:
1. PREHEAT oven to 375°F Grease 15x10x1-inch baking pan. Line with wax paper; grease and flour wax paper. Sprinkle clean towel with 1/4 cup of the powdered sugar.
2. MIX flour, spice, baking powder and salt; set aside. Beat eggs and sugar in large bowl with electric mixer on high speed until thickened. Add pumpkin; mix well. Add flour mixture; beat just until blended. Spread evenly into prepared pan; sprinkle with walnuts.
3. BAKE 15 minutes or until top of cake springs back when touched. Immediately invert cake onto towel; remove pan. Carefully peel off paper. Starting at one of the short sides, roll up cake and towel together. Cool completely on wire rack.
4. BEAT cream cheese and 1/2 cup of the powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add whipped topping; mix well. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake; wrap in plastic wrap. Refrigerate at least 1 hour or until ready to serve. Sprinkle with the remaining 2 tablespoons powdered sugar just before serving.
Title: 100 Calorie Fruit Cupcakes
Ingredients:
- 1/4 Egg Beaters egg substitute
- 1/3 egg
- 2 brown sugar
- 1 applesauce
- 1 vanilla
- 1 banana
- 1 unbleached flour
- 1 wheat flour
- 1 baking powder
- baking soda
Instructions:
1. Mix first six ingredients together, then add the last three. Mix Well.
2. Spoon into 12 regular lined cupcake pan. Bake about 15 minutes at 350*.
Title: Decadent Double Chocolate Bundt Cake
Ingredients:
- 2/3 granulated sugar
- 1/4 water
- 1/4 butter
- 2 canola oil
- 1 1/2 all-purpose flour
- 2 granulated sugar
- 1 1/2 butter
- 6 eggs
- 2 vanilla extract
- 2 all-purpose flour
- 2 baking powder
- 3 baking soda
- 1/2 salt
- 1 low-fat milk
- 1/2 powdered sugar
- 1/2
- 1 1/2
- 2/3
- 2
Instructions:
1. To prepare Glaze:
2. Combine first 4 ingredients in small saucepan. Bring to a boil over medium high heat, stirring constantly. Cool completely.
3. Preheat oven to 350°F.
4. To prepare cake:
5. Drizzle oil into 12 cup bundt pan, coat pan thoroughly with pastry brush. Sprinkle with 2 TBSP flour, shaking out excess. Coat prepared pan with cooking spray.
6. Place 11/2 cups granulated sugar and 6 TBSP butter in large bowl; beat with a mixer at medium speed until well blended about 5 minutes. Add eggs and egg white one at a time, beating well after each addition. Beat in vanilla.
7. Lightly spoon 3 cups flour into dry measuring cups; level off with knife. Combine 3 cups flour with next 4 ingredients (through salt), stirring with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat 2 minutes. Fold in chips. Spoon batter into prepared pan, swirl batter with a knife.
8. Bake at 350°F for 45 minutes or until wooden pick inserted in center comes out clean. Immediately pour glaze over cake Cool cake on wire rack for 30 minutes. Invert cake onto serbving plate and sprinkle with 2 TBSP powdered sugar.
Title: Gluten Free Apple Crisp Ver 2
Ingredients:
- 7 -8 baking apples
- 1 butter
- 1 brown sugar
- 1 butter
- 1/2 salt
- 1/2 cinnamon
- 1
Instructions:
1. Peel, core, and thinly slice apples.
2. Grease baking dish lightly with some of the tablespoonful of margarine, and place apples inside.
3. Dot with additional margarine.
4. In a medium bowl, combine flour, brown sugar, salt, and cinnamon.
5. Mix well.
6. Cut in the margarine to make coarse crumbs.
7. Spread evenly over apples.
8. Bake at 375 degrees F for about 30 minutes until apples are soft and crumbs are browned and starting to caramelize.
Title: Toll House Chocolate Chip Pound Cake
Ingredients:
- 3 all-purpose flour
- 1/2 salt
- 1/4 baking soda
- 2 1/2 sugar
- 1 butter
- 6 eggs
- 1 1/3 sour cream
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F In medium bowl, combine flour, salt, and baking soda; set aside.
2. In large bowl, combine sugar and butter, beat well.
3. Add eggs, 1 at a time, beating well after each addition.
4. Beat in sour cream, and vanilla extract.
5. Gradually blend in flour mixture.
6. Stir in Nestle Toll House semi-sweet miniature chocolate chips.
7. Pour into greased and floured 10-inch tube pan.
8. Bake at 350 F for 70-75 minutes.
9. Cool 15 minutes on wire rack, remove from pan.
Title: Chocolate Chip Snowflake Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 3 1/2 baking powder
- 1 salt
- 1/2 shortening
- 1 milk
- 1 vanilla
- 4
- 1/2
Instructions:
1. Heat oven to 350 degrees F.
2. Grease and flour two 8 or 9 inch cake pans or 9 1/2x 13 inch cake pan.
3. Put flour, sugar, baking powder and salt in large bowl.
4. Add shortening, milk and vanilla.
5. Beat 2 minutes on medium speed, scraping sides and bottom of bowl constantly.
6. Add egg whites and beat for another 2 minutes.
7. Fold in chocolate chips.
8. Pour into cake pan/pans.
9. Bake for 35-40 mintes for the layers or 40-45 for oblong pan.
10. Cool and ice as you wish.
Title: Super Easy Candied Walnuts
Ingredients:
- 3 walnuts
- 1 honey
- 1 butter
Instructions:
1. PreHeat oven to 350 degrees F.
2. On a cookie sheet "with sides" place a piece of parchment paper in the bottom of the pan.
3. Add walnuts and spread out into one layer.
4. Drizzle honey over all of the nuts.
5. Add slices of butter and spread equally over top of the honey & nuts.
6. Bake for 5 minutes or until butter and honey melts.
7. Remove from oven and stir nut mixture, then flatten uniformly coated nuts.
8. Bake for 5 more minutes.
9. Remove from oven and stir nut mixture, then flatten uniformly coated nuts.
10. Remove from oven and flatten nuts letting them cool.
11. When cooled, about 10-15 minutes later, break them up.
12. Enjoy!
Title: Coconut-Ginger Pineapple Upside-Down Cake
Ingredients:
- 1 fresh pineapple
- 1 light brown sugar
- 2 fresh ginger
- 3 unsalted butter
- 1/2 vanilla extract
- 1 1/2 unbleached all-purpose flour
- 1 1/2 baking powder
- 1/2 table salt
- 8 unsalted butter
- 1/2 granulated sugar
- 3/4 sweetened flaked coconut
- 1 vanilla extract
- 2 eggs
- 1 coconut milk
- 1/2
Instructions:
1. Lightly spray 9-inch round, 2-inch deep cake pan with nonstick cooking spray; set aside.
2. Pineapple topping:
3. Combine pineapple, brown sugar, and ginger in 10-inch skillet; cook over medium heat, stirring occasionally during first 5 minutes, until pineapple is translucent and has light brown hue, 15 to 18 minutes. Empty fruit and juices into mesh strainer or colander set over medium bowl. Return juices to skillet, leaving pineapple in strainer (you should have about 2 cups cooked fruit). Simmer juices over medium heat until thickened, beginning to darken, and mixture forms large bubbles, 6 to 8 minutes, adding any more juices released by fruit to skillet after about 4 minutes. Off heat, whisk in butter and vanilla; pour caramel mixture into prepared cake pan. Set aside while preparing cake. (Pineapple will continue to release liquid as it sits; do not add this liquid to already-reduced juice mixture.).
4. Cake:
5. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Whisk flour, baking powder, and salt in medium bowl; set aside.
6. In bowl of standing mixer fitted with flat beater, cream butter, sugar and coconut at medium-high speed until light and fluffy, 3 to 4 minutes. Reduce speed to medium, add vanilla, and beat to combine; one at a time, add whole eggs then egg white, beating well and scraping down bowl after each addition. Reduce speed to low; add about one-third of flour mixture and beat until incorporated. Add half of coconut milk and beat until incorporated; repeat, adding half of remaining flour mixture and remaining coconut milk, and finish with remaining flour. Give final stir with rubber spatula, scraping bottom and sides of bowl to ensure that batter is combined. Batter will be thick.
7. Working quickly, distribute cooked pineapple in cake pan in even layer, gently pressing fruit into caramel. Using rubber spatula, drop mounds of batter over fruit, then spread batter over fruit and to sides of pan. Tap pan lightly against work surface to release any air bubbles. Bake until cake is golden brown and toothpick inserted into center of cake comes out clean, 45 to 50 minutes. Cool 10 minutes on wire rack, then place inverted serving platter over cake pan. Invert cake pan and platter together; lift off cake pan. Cool to room temperature, about 2 hours; then cut into pieces and serve.
Title: Low Fat Tiramisu
Ingredients:
- 4 eggs
- 4 flour
- 4 sugar
- 1 baking powder
- 3 instant coffee
- 1/4 hot water
- 1/2 vanilla instant pudding mix
- 1 milk
- 1/2 cream cheese
- 1/4 cocoa powder
- 1
Instructions:
1. To make the cake:
2. Beat egg whites until foamy.
3. Gradually add sugar, one tablespoon at a time.
4. Beat until sugar dissolves and egg whites are glossy.
5. Add the egg yolks and beat well.
6. Sift the flour with the baking powder once and fold into the egg whites.
7. Spray a jelly roll pan with cooking spray and layer it with parchment paper.
8. Spray the parchment paper.
9. Bake at 350°F for about 15 minutes, but watch carefully because this cake turns brown fast.
10. When golden brown, remove from pan and let cool.
11. Place the cooled cake in a glass dish.
12. Dissolve coffee and the extract in hot water.
13. Prick the cake with a toothpick and sprinkle coffee mixture all over cake.
14. To make the cream:
15. Beat the cream cheese with milk until well blended, or pulse it in a food processor.
16. Add the vanilla pudding and mix until blended, 30 seconds or so.
17. Add the lemon juice and whirl it until thick.
18. For a more fluffy cream you can fold in whipped topping, depending on how much volume you want.
19. Put the cream cheese mixture on top of the cake and sift cocoa powder over it in an even layer.
20. For a more elegant look, use a vegetable peeler to shave curls off of a bar of baking chocolate and sprinkle on top.
21. Place in fridge until set which should take about 2 hours.
22. *rum extract could be substituted.
23. **if you can find fat-free farmers cheese, it works better, omit the lemon juice then because farmers cheese is a bit sour on its own.
Title: Baked Quince With Yoghurt
Ingredients:
- 4 quinces
- 1/3 water
- 3 -4 honey
- 2 lemon juice
- 1/2 sour cream
- pine nuts
- walnuts
- cinnamon
Instructions:
1. Preheat oven to 350°F.
2. Peel the quinces and halve lengthwise.
3. Using a sharp paring knife or spoon scoop out the core and seeds.
4. Place the quince cut side down on a shallow baking sheet.
5. Pour a little water into the pan to keep the quinces from burning.
6. Combine the honey and lemon juice and pour evenly over the quince.
7. Bake, uncovered, until tender, about 45-60 minutes (depending on the size of the quince).
8. Remove and cool.
9. Place each quince half on a small serving dish.
10. Combine the yoghurt with 3 tablespoons reserved honey and stir gently to blend.
11. Fill with a tablespoonful or two of yoghurt or sour cream.
12. Drizzle with any of the honey-syrup left from baking the quince and serve with a sprinkling of cinnamon.
Title: Pumpkin Custards
Ingredients:
- 1/2 canned pumpkin
- 1/2 ground ginger
- 1/2 cinnamon
- 1/2 dark brown sugar
- 2 egg
- 1
- 2
Instructions:
1. Bring a pot of water to boil. In the meantime, set 8 6 ounce ovenproof custard cups in 2 8 inch square pans. Adjust oven rack to lower middle position and heat to 325 degrees.
2. Heat pumpkin and spices in a medium saucepan over medium heat until puree sputters and flavors intensify, 3 to 4 minutes. Whisk in sugar, then ,milk; bring ot a simmer. Meanwhile, whisk egg and yolks in a medium bowl,
3. Gradually whisk hot pumpkin mixture into eggs, then pour in custard cups. Set pans in oven; carefully pour hot water in pans halfway up sides of cups.
4. Bake until custards are set, about 30 minutes.
5. Remove cups from pans and cool slightly. Tear off pieces of plastic wrap and press directly over custards to keep a skin from forming. Refrigerate at least 2 hours (can keep up to 3 days).
6. To serve, garnish chilled custards with whipped cream.
Title: Banana Nut Cake With Butter Pecan Frosting
Ingredients:
- 1/2 unsalted butter
- 1 granulated sugar
- 1/2 egg substitute
- 1 vanilla extract
- 3/4 all-purpose flour
- 1/2 whole wheat flour
- 3/4 baking soda
- 1/2 salt
- 3/4 banana
- 1/2 pecans
- 1/2 unsalted butter
- 1/4 1% low-fat milk
- 1 vanilla extract
- 1 salt
- 2 - 2 1/2 confectioners' sugar
- 1 pecans
Instructions:
1. Preheat oven to 350°F; grease an 8 inch square baking pan.
2. For the cake: In a large bowl, cream together 1/2 cup unsalted butter and the granulated sugar.
3. Add egg substitute; stir in the ½ teaspoon vanilla extract.
4. In a separate bowl, sift together the flours, baking soda and salt.
5. Beat the flour mixture into the creamed mixture gradually until just combined.
6. Fold in the ½ cup chopped pecans and the banana.
7. Pour mixture into the greased 8 inch square pan and bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
8. Cool in pan on a wire rack; frost when cooled.
9. For the frosting: In a small bowl, cream the ½ cup unsalted butter.
10. Beat in the milk, 1 teaspoons vanilla, dash salt and enough confectioner's sugar to achieve spreading consistency (somewhere between 2-2½ cups).
11. Stir in the 1 cup finely chopped pecans, frost your cake, then garnish cake with additional chopped or whole pecans (your choice).
12. A good candidate for OAMC but freeze unfrosted.