lumicero/recipes-ing2inst huggingface dataset:
Title: Orange Pumpkin Pots De Crème
Ingredients:
- 1 3/4 half-and-half
- 5 sugar
- 1/3 ground coriander
- 2
- 1/2
Instructions:
1. Rinse pumpkins. Pierce each top deeply with a knife or fork several times. Set pumpkins (a few at a time, if they don't all fit) on a rack at least 1 inch above 11/2 inches of water in a 14-inch wok or a 5- to 6-quart pan. Cover and bring water to a boil over high heat. Keep boiling and steam pumpkins until tender when pierced, 15 to 20 minutes. If needed, add more boiling water.
2. Let pumpkins cool until comfortable to touch, about 10 to 15 minutes. With a small, sharp knife, cut down and around each stem to make an opening about 2 inches wide. Lift out stem end and reserve. With a small spoon, scoop seeds from pumpkins (without breaking through skin) and discard.
3. In a bowl, whisk half-and-half, egg yolks, sugar, liqueur, and coriander. Fill pumpkins equally with egg mixture.
4. Return filled pumpkins (a few at a time, if they don't all fit) and lids to a rack at least 1 inch above 11/2 inches of water in the wok or pan. Drape foil over pumpkins to prevent condensation on the pan lid from dripping into filling. Cover pan and bring water to a boil over high heat. Keep water at a boil, and steam until filling looks set in center and jiggles only slightly all over when gently shaken, 12 to 16 minutes.
5. Gently transfer pumpkins to plates or a dish and set lids alongside if desired. Serve warm or cool. Garnish each pumpkin with shredded orange peel.
Title: British Christmas Cake
Ingredients:
- 400 plain flour
- 5 ground mixed spice
- 5 cinnamon
- 1/4 lemon, rind of
- 350 butter
- 6 eggs
- 100 currants
- 225 sultanas
- 225 seedless raisins
- 175 brandy
- 100 black treacle
- 100 walnuts
- 6 soft brown sugar
- 30 almond paste
- 125
- 150
- 50
Instructions:
1. Grease a 8 inch square cake tin; line it with greased greaseproof paper. Tie double brown paper round the outside.
2. Sift the flour and spices together into a large mixing bowl and stir in the grated lemon rind.
3. Cream the butter in a separate bowl and gradually beat in the sugar until light and fluffy.
4. Add the treacle and fold into mixture.
5. Add the eggs beating the mixture after each egg.
6. If the mixture curdles add a little flour.
7. Lightly fold in the sifted flour with the fruit, nuts and mixed peel until evenly distributed.
8. Add and mix in the brandy ( 3 tablespoons )
9. Spoon the mixture into the cake tin and level the surface. Knock tin to get rid of air bubbles.
10. Make an indentation in the centre to allow for the cake rising in the centre. Cover and leave in a cool place for 24 hours.
11. Place an ovenware container of water on the bottom of the oven. Then place cake tin on a double piece of brown paper on middle shelf of oven and bake at 150 deg. C or 300 deg. F for 4 hours.
12. Test to see if cooked by inserting a skewer in the cake which should come out clean.
13. Cool cake in the tin for an hour then turn out onto a wire rack and remove the paper.
14. When cold, prick the cake top with the skewer and spoon the remaining brandy over the cake surface. Wrap in fresh greaseproof paper then foil.
15. Place inverted into an airtight tin for at least one month before covering the cake with almond paste. Finish off with royal icing and decorate to your preference.
Title: Peach Melba Pudding
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 2/3 water
- 1 1/2 plain fat-free yogurt
- 3/4 fresh red raspberries
- 2 1/4 Cool Whip Lite
- 1 1/2
- 6
Instructions:
1. In a medium bowl, combine dry pudding mix and dry milk powder.
2. Add water.
3. Mix well using a wire whisk; blend in yogurt.
4. Reserve 6 raspberries for garnish.
5. Gently fold in peaches and remaining raspberries.
6. Evenly spoon mixture into 6 dessert dishes.
7. Top each with 1 tablespoon Cool Whip Lite and 1 reserved raspberry.
8. Cover and refrigerate for at least 30 minutes.
Title: Chiquita Banana Rice Pudding
Ingredients:
- 4 bananas
- 1/2 crushed pineapple
- 1/2 honey
- 1/3 lemon juice
- 2 cooked rice
- 1 raisins
- 1/3
Instructions:
1. Blend bananas to a puree.
2. Mix with pineapple, honey and lemon juice. Add rice, fold in whipped cream. Add raisins and blend inches.
3. Chill.
4. To serve garnish with a slice of banana and whipped cream topped with a dash of cinnamon or walnuts.
Title: Butter Shortbread Wedges
Ingredients:
- 1/2 butter
- 8 sugar
- 8 confectioners' sugar
- 2 all-purpose flour
- 1/4 salt
- 1/4 water
- 2
Instructions:
1. Preheat oven to 300°F.
2. Lightly grease an 8-inch cake round cake pan In a large mixing bowl, cream together the butter and two sugars until fluffy Sift the flour and salt into the butter and sugar mixture.
3. Add the extract and water mixture and bring everything together to form a soft dough Press the dough out evenly in the pan.
4. Prick the dough well and score into 8 triangles with a knife.
5. Bake for 30-35 minutes or until the cookie is pale golden and crisp.
6. Sprinkle with the extra sugar, then cut along the marked lines to make the fantails. Leave the shortbread in the pan to cool before cutting and removing from the pan Store in an air tight container.
Title: Chocolate Syrup Biscotti
Ingredients:
- 50 butter
- 2 white sugar
- 1 egg
- 1/2 vanilla extract
- 1 all-purpose flour
- 2 baking powder
- 1 salt
- 1/2 cocoa powder
- 1/4
Instructions:
1. Preheat oven at 175 degree
2. cream the butter and sugar until light and fluffy
3. add the eggs and egg yolk , one at a time and mix well after each addition.
4. beat in vanilla extract and chocolate syrup.
5. in a separate bowl, combine the flour, baking powder, salt, cocoa powder together.
6. Add to butter mixture and mix well
7. Transfer the dough to a floured surface. Form into a log 10 inches (25 cm) long (depending on the size of your dough) Do this by rolling the dough back and forth into a cylinder shape with floured hands.
8. Transfer the logs to the baking sheet, bake until firm to the touch, about 25 - 30 minutes (logs will spread during baking). Remove from the oven, place on a wire rack, and let cool for about 10 minutes.
9. Using a long spatula transfer the logs to a cutting board. Using a serrated knife, cut the logs into slices about 3/4 inch (2 cm) thick on the diagonal. Arrange the slices on the baking sheet and bake on about 8 - 10 minutes.
10. Turn the slices over and bake until crisp and dry, about 8 - 10 minutes longer.
11. Remove from oven and let cool on wire rack.
Title: Kiwi Fruit Gelato
Ingredients:
- 1 water
- 1/2 sugar
- 1/2 light corn syrup
- 4 kiwi
- 5 lemon juice
- 1/4 lemon, rind of
Instructions:
1. Combine water, sugar and corn syrup in saucepan.
2. Cook and stir 2 minutes or until sugar is dissolved.
3. Puree kiwi in food processor or blender to equal 3/4 cup puree.
4. Add lemon juice, peel and sugar mix.
5. Pour into shallow metal pan and freeze for approximately 1 hour or until the mixture is firm, but not solid.
6. When chilled, spoon into a chilled bowl and beat with an electric mixer until the mix is light and fluffy.
7. Return it to the freezer for approximately 2 hours or until firm enough to scoop.
Title: Cherry Trifle
Ingredients:
- 1 cherry pie filling
- 1/3 vanilla pudding mix
- 2
- 4
- 3
Instructions:
1. Line bottom of a 3 1/2 qt trifle bowl with cake; brush with liqueur.
2. Top with 1 cup cherry pie filling, then 1 cup pudding.
3. Repeat layers 3 times.
4. Chill 3 hours.
5. Top with cream and optional almonds.
Title: Eton Mess
Ingredients:
- 1 strawberry
- 6 kirsch
- 16 heavy whipping cream
- 6
Instructions:
1. Reserve a few small strawberries, chop the remainder and place in a bowl.
2. Sprinkle the kirsch over the berries, cover and chill for 2-3 hours.
3. Whip the cream until it stands in soft peaks.
4. Gently fold in the strawberries and their juices and the meringues.
5. Spoon into a glass serving dish and decorate with the reserved strawberries just before serving.
Title: Mini Chip Butter Crisps
Ingredients:
- 2 1/4 flour
- 1/2 salt
- 1 1/4 butter
- 1 icing sugar
- 2 vanilla
- 1 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. In a medium bowl, combine flour and salt.
3. In a large mixing bowl, cream butter until light and fluffy.
4. Gradually beat in sugar and vanilla.
5. Gradually add the dry ingredients and blend until smooth.
6. Stir in chocolate chips.
7. Shape dough into 1 inch balls.
8. Place 12 at a time, on an ungreased baking sheet.
9. Flatten out to circles about 2 inches in diameter with the bottom of a glass dipped in flour.
10. Bake 10 minutes, or until desired crispness.
11. Remove from baking sheets, let cool on wire racks.
Title: Peach Custard Cake
Ingredients:
- 2 flour
- 1/2 salt
- 1 butter
- 1 margarine
- 1 sugar
- 1 cinnamon
- 2 eggs
- 1 evaporated milk
Instructions:
1. Preheat oven to 375 deg F.
2. Mix flour, salt and butter until crumbly and press into the bottom and partway up the sides of a 9 x 13 pan.
3. Drain peaches reserving juice and arrange over crust evenly.
4. Combine sugar and cinnamon and sprinkle over peaches then bake for 20 minutes
5. Combine the reserved juice with the evaporated milk and eggs and pour over the peaches then bake for another 30 mins until custard is set.
Title: Strawberries With Balsamic Vinegar and Pepper
Ingredients:
- 1 strawberry
- 4 fresh ground black pepper
- 1 sugar
- 1
Instructions:
1. Wash and drain strawberries.
2. Slice berries into 1/2-inch thick slices and place in a large mixing bowl.
3. Add vinegar, pepper and sugar and gently toss to coat. Divide among 4 martini glasses and serve.
Title: Walnut Shortbread
Ingredients:
- 1 butter
- 3/4 icing sugar
- 1 vanilla
- 2 flour
- 1 1/2 walnuts
- 12 walnut pieces
Instructions:
1. Cream butter, icing sugar and vanilla until light.
2. Stir in flour and chopped walnuts.
3. Pat dough into 9-inch pan with removable bottom.
4. Score with fork into 12 pie-shaped wedges.
5. Place one walnut piece on each wedge.
6. Set pan on cookie sheet.
7. Bake in oven heated to 325 degrees for 40 minutes or until lightly brown.
8. Cool.
9. Cut into wedges.
10. Store in tightly covered tin container.
Title: White Chocolate Buttercream
Ingredients:
- 1 1/2 unsalted butter
- 6 milk
- 9 white chocolate
- 1 vanilla extract
- 3 powdered sugar
Instructions:
1. In a large bowl, beat the butter using an electric mixer on medium speed, for 3 minutes until creamy.
2. Add in the milk carefully and beat until smooth; add in the melted chocolate and beat well, about 2 minutes.
3. Add in the vanilla and beat for 3 minutes.
4. Gradually add in the sugar and beat on low speed until creamy and of desired consistency.
Title: Pineapple Cobbler
Ingredients:
- 1 pineapple tidbits
- 1 mandarin oranges
- 1 coconut
- 1 pecans
- 1/2
- 12
- 1
Instructions:
1. Mix the lemon-lime soda, the pineapple juice from the pineapple, and the cake mix until well blended.
2. Fold in the fruit, coconut and nuts.
3. Pour into greased 9x13 baking pan.
4. Bake according to cake mix directions (typically at 350 for 30-35 minutes).
5. Allow cake to cool completely.
6. "Frost" with whipped topping.
7. Store covered in refrigerator.
Title: Sticky Date Cake
Ingredients:
- 1 dates
- 1/2 boiling water
- 1/2 sugar
- 1/4 butter
- 1 egg
- 1 vanilla
- 1 1/4 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1/3 butter
- 1 brown sugar
- 1/3 heavy whipping cream
Instructions:
1. Heat oven to 350°F
2. Place dates in medium bowl; add boiling water.
3. Set aside.
4. Combine sugar and 1/4 cup butter in large bowl.
5. Beat at medium speed, scraping bowl often, until creamy.
6. Add egg and vanilla; continue beating until well mixed.
7. Reduce speed to low; add flour, baking powder and salt.
8. Beat until well mixed.
9. Stir in date mixture by hand until well mixed.
10. Pour batter into greased 9-inch round baking pan. (Batter will be thin.)
11. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.
12. Poke top of hot cake 10 to 15 times with fork.
13. Meanwhile, melt 1/3 cup butter in 1-quart saucepan.
14. Add brown sugar and 1/3 cup whipping cream.
15. Cook over medium heat, stirring occasionally, until mixture comes to a boil (3 to 4 minutes).
16. Boil 1 minute.
17. To serve, pour 1/4 cup sauce over top of warm cake.
18. Serve cake warm with remaining sauce, if desired.
19. TIP: Always use the pan size specified in a recipe. A pan too large will result in a thin, dry cake. A pan too small will not be large enough to hold the batter as it expands during baking and the cake will overflow in the oven. To substitute a different pan, check to make sure it holds the same volume as the pan called for in the recipe. For example, in this recipe an 8-inch square baking pan may be substituted for the 9-inch round baking pan.
Title: Ginger Spice Cookies
Ingredients:
- 2 all-purpose flour
- 2 cocoa powder
- 1 baking powder
- 1 1/4 ground ginger
- 3/4 ground cinnamon
- 1/4 ground allspice
- 1/8 fresh ground pepper
- 1/4 kosher salt
- 8 unsalted butter
- 1/2 light brown sugar
- 1/3 candied ginger
- 1 egg
- 1/2 honey
- confectioners' sugar
Instructions:
1. In a bowl, sift together the flour, cocoa, baking powder, spices, pepper and salt.
2. In a second bowl, using a hand-held mixer, cream the butter and brown sugar. Add the puréed candied ginger and the egg; mix until smooth.
3. Add half the flour mixture to make a soft dough. Then mix in the honey and follow with the remaining flour mixture. The dough will be very soft. Dampen your fingers to prevent them from sticking while you work. Divide the dough into 3 rectangular pieces; lightly dust each piece of dough with flour and press between 2 sheets of plastic wrap. Refrigerate until well chilled, at least a couple of hours or overnight.
4. Preheat oven to 350°F.
5. Using a rolling pin, roll each piece of dough between the sheets of plastic wrap until it is about 1/4 -inch thick. If the dough gets very soft, which it can, return it to the refrigerator for 10-15 minutes before cutting. Lightly dust a clean work space with flour, peel off the top sheet of plastic, and invert the dough onto the work space. Then peel off the other piece of plastic. Make sure the dough is not sticking to the counter before cutting it into cookies. Cut the dough into 2-inch stars, circles, or other medium-size cookies.
6. Line 2 cookie sheets with parchment or dust with flour. Transfer the cookies with a spatula to the sheets. Bake the cookies for 15 minutes, or until the edges are lightly browned. Cool the cookies on a rack. When the cookies are cool, dust them with confectioners' sugar. Store in a well sealed container,.
Title: Apple Scone Cake
Ingredients:
- 2 flour
- 1/2 sugar
- 1 baking powder
- 1/4 salt
- 1/2 butter
- 2 eggs
- 1/2 milk
- 1 vanilla extract
- 1 granny smith apple
- 2 -3 sugar
- 1/4 ground cinnamon
Instructions:
1. Preheat oven to 350 degrees F
2. Butter a 9 inch glass pie plate.
3. In a small bowl whisk together one egg and 1 tablespoon from the 1/2 cup milk. Set this aside, it will be used as a glaze for the top of the cake.
4. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
5. Cut the butter into small pieces and blend into the flour mixture with a pastry blender till it looks like coarse crumbs.
6. In a separate small bowl whisk together the remaining one egg, remaining milk, and vanilla extract and add to the flour mixture, stirring just until the dough comes together.
7. Transfer to a lightly floured surface and knead dough gently four or five times and then divide the dough in half.
8. Pat one half of the dough onto the bottom and up the sides of the pie plate.
9. In a separate bowl toss together the cut apples, sugar and cinnamon.
10. Spread the apples evenly over the dough in the pie plate.
11. Roll the remaining dough into a 9 inch circle, on a lightly floured surface, and gently place the dough over the apples.
12. With your fingers seal the edges of the top and bottom crusts.
13. Brush the top of the dough with the egg and milk glaze, and sprinkle with white sugar.
14. Cut a slit in the center of the dough to allow the steam to escape.
15. Bake in the preheated oven for about 35 - 45 minutes or until the pastry is nicely browned and a toothpick inserted into the center of the cake comes out clean.
16. Cool on a wire rack. Serve warm with whipped cream or ice cream.
Title: Fresh Strawberry Bars
Ingredients:
- 3/4 butter
- 3/4 peanut butter
- 1 brown sugar
- 1 granulated sugar
- 2 baking powder
- 1 vanilla
- 2 eggs
- 2 1/4 flour
- 1/2 strawberries
- 4
Instructions:
1. mix all ingredients (except for jam and chopeed strawberries).
2. grease 9X13 pan and add mixture.
3. bake @350 for about 30 minute.
4. once cooled, top with jam and strawberries.
5. may be made early and chilled until time to serve.
Title: Passionfruit Cheesecake
Ingredients:
- 1 1/2 biscuit mix
- 1/3 butter
- 1/4 margarine
- 8 sugar
- 1 Philadelphia Cream Cheese
- 1/2 lemon juice
- 1 vanilla
- 2 passion fruit pulp
- 1/2 sugar
- 2 lemon juice
- 3 cornstarch
Instructions:
1. Biscuit base: Combine ingredients then press into an 8" round cake pan or a 9"x9" cake pan. Bake at 350F or 180C for approximately 10 minutes. Allow to cool.
2. Cheesecake: Beat cheese until consistency is light. Gradually add milk to blend. Stir in lemon juice and vanilla then pour over cooled biscuit crust. Place in fridge or freezer for about 30 minutes.
3. Passion Fruit pie filling: Stir pulp, sugar, and lemon juice in a saucepan over low to medium heat until boil. Combine cornstarch with a little of the mixture until pasty then stir into the remaining mixture. Stir until thick and bubbly. Remove from heat then allow to cool for approximately 30 minutes. Spread over cheese filling.
Title: Raspberry Fool
Ingredients:
- 300 raspberries
- 150 heavy cream
- 125 pistachios
- 12 icing sugar
- 1
Instructions:
1. Wash the berries and use a fork to mash them up.
2. You could also do this in a food processor to get an absolutely smooth purée but I prefer a bit of texture.
3. Pour the cream into a chilled bowl and whip until you have soft peaks.
4. You don't want it to be stiff.
5. Gently fold in the yogurt and about two-thirds of the crushed berries.
6. Taste for sweetness and add the icing sugar if you want.
7. Slowly stir in the reserved berries, leaving a swirl of red through the fool.
8. Roughly chop the pistachios and scatter them over top.
Title: Apple Caramel Pie
Ingredients:
- 2 flour
- 2/3 shortening
- 1 salt
- 5 -6 apples
- 6 sugar
- 1/2 flour
- 1/4 cinnamon
- 1 butter
- 2 water
- 14
- 1
Instructions:
1. To Make Crust:.
2. Cut shortening into flour until fine crumbs form.
3. Add salt.
4. Mix in water.
5. Rollout into 2-9 inch crusts.
6. Procedure:.
7. Combine sliced apples with sugar, flour, cinnamon, and butter.
8. Spoon half into pastry lined pie dish and spread evenly.
9. Melt caramels with water in top of double boiler.
10. Drizzle over apples.
11. Spoon remaining apple mixture over caramel layer.
12. Place second crust over apples and crimp edges to seal.
13. Bake 45 minutes in 425 oven.
14. Cover edge of crust with foil if it browns to quickly.
Title: Australian Creamy Mango Pavlova
Ingredients:
- 6 caster sugar
- 1 1/4 mangoes
- 3 Grand Marnier
- 2
- 1 1/4
Instructions:
1. Beat egg whites in medium bowl with electric mixer until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating well after each addition; beat until sugar is dissolved. Beating should take about 10 minutes. Cut a 10" circle of foil or parchment paper, place onto greased baking tray. Spread meringue evenly over foil. Bake at 120°C for 1½ hours or until meringue feels firm to touch. Turn oven off, leave door closed, allow pavlova to cool in oven.
2. Carefully peel away foil, place pavlova onto serving dish. Puree 1 mango (or use 1 drained 16 oz can mangoes), add Grand Marnier. Whip cream until firm peaks form, fold in mango. Spread over pavlova, decorate with remaining sliced mangoes, kiwi fruit and strawberries, if desired.
Title: Cheese Cookies
Ingredients:
- 2 1/2 flour
- 8 sharp cheddar cheese
- 1 butter
- 1 margarine
- 1/2 pecans
- 1 salt
Instructions:
1. Soften and blend together cheese and butter; add other ingredients.
2. Form into 4 rolls and wrap in foil or saran wrap.
3. Freeze. Thaw slightly and slice about 1/4 inches
4. Bake at 375 degrees for 15 minutes.
5. Great to prepare ahead and will keep in freezer for several months.
Title: Kokos- Och Honungstäckt Ananas
Ingredients:
- 1 fresh pineapple
- 1 fresh chili pepper
- 1/3 honey
- 1 maple syrup
- 3/4 lime, juice of
- flaked coconut
- vanilla ice cream
Instructions:
1. Peel and cut the pineapple in wedges.
2. Split the chili lengthwise, scrape out all inner seeds and veins very carefully and make sure not to get the stuff in your eyes, and then finely chop it.
3. Bring the honey/maple syrup to a boil with the chopped chili and lime juice in a frying pan.
4. Put in the pineapple and turn the pieces over now and then until they are warm.
5. Add the coconut and continue turning the pineapple pieces over for a minute or so.
6. Serve plates with vanilla ice cream or soy ice cream.
Title: Sugar-Free Cinnamon Nut Balls
Ingredients:
- 1 1/4 flour
- 1 baking powder
- 1/4 salt
- 1/2 margarine
- 3 sugar substitute
- 1 egg
- 1 vanilla extract
- 2 cinnamon
- 1/2 walnuts
Instructions:
1. Preheat oven to 375°F
2. Sift together flour, baking powder and salt. Beat margarine, sugar replacement, egg and vanilla until creamy. Add flour mixture, stirring to mix completely. Refrigerate for 1 hour.
3. Shape level tablespoons of cookie dough into balls and roll each one in mixture of cinnamon and walnuts. Place on ungreased cookie sheet 2 inch apart.
4. Bake at 375°F for 12 to 15 minutes. Remove from pan immediately.
Title: Lemon Crepes
Ingredients:
- 3 eggs
- 1 1/4 milk
- 2 unsalted butter
- 1 flour
- 12 salt
- 1/2 white pepper
- 3/4 cream cheese
- 1/4 sour cream
- 8 sugar
- 2 powdered sugar
- 1 lemon zest
- 12 pure vanilla extract
- 1/4 butter
- 1/8 - 1/4 cognac
Instructions:
1. For crepes, combine the whole eggs, milk, butter, flour until smooth. Add salt and pepper to taste. Heat a 7 1/2-inch crepe pan. Lightly oil the pan. Pour 2 tablespoons of the batter in the center of the pan. Tilt pan from left to right to cover entire surface. Cook the crepe until the edges begin to brown and flip cook until done. Remove from the pan.
2. Filling:
3. Using a hand-held blender, beat the cream cheese until smooth. Add the sour cream, 1/4 cup sugar, powdered sugar, juice of two lemons, 1 tablespoon of the lemon zest, and vanilla. Beat until smooth. Fill each crepe with 3 tablespoons of the filling. Roll the crepes up tightly and place in the refrigerator. Refrigerate for 1 hour.
4. In a large saute pan, over medium heat, melt the butter with the remaining 1/2 cup sugar, stirring constantly until the sugar dissolves. Add the remaining juice of six lemons and 1 tablespoon of lemon zest. Stir to mix thoroughly. Add the crepes to the mixture. Remove the pan from the heat and add the cognac. Carefully place the pan, back over the heat and flame the mixture, shaking the pan back and fourth several times. Continue to shake until the flame dies out. Lay three crepes in the center of each plate. Spoon the sauce over the top and serve.
Title: Grandmas Carrot Cake
Ingredients:
- 4 eggs
- 2 sugar
- 1 flour
- 2 baking soda
- 2 salt
- 1 cinnamon
- 2 -3 wheat germ
- 2 allspice
- 1 buttermilk
- 1 walnuts
- 4 1/3 real butter
- 1/2 cream cheese
- 1 vanilla
- 1 powdered sugar
- 1 lemon juice
- 1
- 1/2
Instructions:
1. drain the carrots and mash them in large bowl.
2. in a separate bowl mix the salt, allspice, cinnamon, wheat germ,baking soda, and flour.
3. in another bowl whip the eggs til smooth.
4. add the sugar and the vegetable oil and cream together.
5. add the flour mixture and the egg mixture to the carrots, whip til mixed well.
6. add the buttermilk and the walnuts and mix again.
7. bake at 350 degrees in a well oiled and floured cake pan for 50 minutes.
8. cool completely.
9. mix the softened butter, softened cream cheese, vanilla, sugar, and lemon.
10. frost the cake and enjoy.
11. ps. i have been known to add another box of cream cheese and another
12. stick of butter, more calories but oh so tasty.