lumicero/recipes-ing2inst huggingface dataset:
Title: Magnificent Mocha Macadamia Nut Brownies
Ingredients:
- 3 cream cheese
- 2 unsalted butter
- 1/4 granulated sugar
- 1 egg
- 1 all-purpose flour
- 1/2 pure vanilla extract
- 1 crushed pineapple
- 6 unsalted butter
- 3 granulated sugar
- 1/2 eggs
- 2 coffee
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1/4 pure vanilla extract
- 2
- 1/4
- 1
- 1/4
Instructions:
1. Cream Cheese Filling:.
2. In a medium size bowl, beat the cream cheese and butter together until light and fluffy. Add the sugar into this gradually and beat until the sugar is well incorporated.
3. Beat in the egg then mix in the flour, pineapple and vanilla.
4. Set mixture aside.
5. Directions For Brownies:
6. Preheat oven to 350°F
7. Lightly butter an 8-inch square nonstick baking pan.
8. In a heavy, small sauce pan, heat together the baking chocolate and butter over low heat until the mixture is smooth.
9. Remove the pan from the heat and cool slightly.
10. In a large bowl, beat together the eggs and sugar until they are slightly thickened. This should take 2 minutes.
11. Mix in the flour, baking powder and salt then add the chocolate-butter mixture and the vanilla and almond extracts.
12. Stir in chocolate chips and macadamia nuts. Pour about 1 1/4 cups of the chocolate batter in the prepared pan then use a rubber spatula to spread the cream cheese mixture over chocolate batter.
13. Take a large spoon and gently place the remaining chocolate batter over top of cream cheese mixture.
14. Using the pointed tip of a knife, gently make swirls by making large S shapes for a marbled design through the batter.
15. Bake for 30 minutes or until tester toothpick inserted into center comes out with only a few moist crumbs attached. Remove the pan from the oven, place on a rack, and allow to cool.
16. When cool to the touch, take a sharp knife and cut them into squares.
Title: Pound Cake
Ingredients:
- 2 unsalted butter
- 2 sugar
- 8 -9 vanilla
- 2 cake flour
- 4 cream of tartar
- 8 -9 salt
- 1/2
Instructions:
1. Make sure all ingredients are at room temperature. Preheat oven to 325 degrees. Grease and flour two 9 x 5-inch loaf pans.
2. Beat butter in a large bowl at medium high speed for one minute.
3. Gradually add and beat sugar 5 to 7 minutes.
4. Beat in eggs yolks one at a time
5. Add in vanilla and beat for one minute.
6. On low speed,slowly add sifted flour and mix only until thoroughly blended.
7. Using clean beaters, beat egg whites, cream of tartar and salt at medium high speed until stiff but not dry.
8. Fold one quarter of the whites into the batter, then fold in the remaining whites. Scrape the batter into the pans. Bake the cake until a toothpick inserted into the center comes out clean, about one hour.
9. Cool pans on a rack for 10 minutes. Enjoy.
Title: Fresh Apple Cake
Ingredients:
- 4 apples
- 2 eggs
- 2 white sugar
- 2 ground cinnamon
- 1/2 butter
- 1 vanilla extract
- 2 all-purpose flour
- 1 salt
- 1 baking soda
- 3/4 walnuts
- 1/4 brown sugar
- 1/2 white sugar
- 1/2 ground cinnamon
- 1/4 walnuts
Instructions:
1. Preheat oven to 350 degrees.
2. Butter the bottom only of a 9x13-inch pan; set aside.
3. In mixing bowl, beat all cake ingredients for 2 minutes.
4. Pour into prepared pan.
5. In small bowl, combine topping ingredients and sprinkle over cake batter.
6. Bake for about 1 hour or when a toothpick inserted in center comes out dry.
7. Note: When I make two 8-inch cakes I line the cake pans with foil.
8. They don't take as long to bake.
9. When the cakes have cooled I remove the cake and foil from the pan then peel the foil off the cake taking care not to disturb the crumb topping.
10. This cake also freezes well.
Title: Mega Twinkannoli
Ingredients:
- 8 fresh ricotta
- 1 heavy whipping cream
- 1 orange zest
- 1 lemon zest
- 1/2 vanilla
- 1/4 cinnamon
- 1/2 powdered sugar
- 1/2 cake flour
- 1/2 all-purpose flour
- 1/4 baking powder
- 1 cinnamon
- 1/4 salt
- 1/4 cream of tartar
- 1/4 lemon zest
- 1 orange zest
- 1 granulated sugar
- 12 unsalted butter
- 2 vanilla extract
- 4 eggs
- 1/2
- 5
Instructions:
1. Strain the ricotta over a bowl with a fine mesh sieve lined with cheesecloth. Place in fridge overnight.
2. Remove the ricotta from the fridge and & place in a food processor with blade attachment. Pulse in a food processor until the cheese is smooth.
3. In a standing mixer fitted with whisk attachment, whisk ½ cup whipping cream on high until stiff peaks form. Transfer to bowl and set aside.
4. Add ricotta to standing mixer fitted with whisk attachment (no need to clean out bowl or whisk for this step) add both zests, vanilla, cinnamon and ½ cup of powdered sugar until combined. Fold in the chocolate chips.
5. Gently fold in the cream into the cheese mixture, careful to not collapse the cream. Place in fridge for about 1 hour.
6. Refrigerate for 2 hours before filling cakes.
7. Preheat your oven to 350 degrees. Set oven rack to middle position.
8. Spray two (9”L 3.5”W 2”D) loaf pans with cooking spray and dust with flour. Set aside.
9. In a medium bowl, whisk the all-purpose flour, cake flour baking powder, cinnamon, salt, cream of tartar and set aside.
10. In a small pan, heat the milk and butter on low until the butter is melted. Remove the pan from the stove and whisk in the vanilla, orange zest and lemon zest.
11. Separate the egg whites and yolks.
12. In a standing mixer with a fitted whisk, beat the whites on high speed until the mixture becomes foamy.
13. Gradually add the cream of tartar, and 6 tablespoons of sugar. Continue to beat until soft peaks form.
14. Remove whites from bowl of standing mixer and set aside. In the mixer bowl, combine the egg yolks and 6 tablespoons of sugar. Beat on medium high until mixture is a light yellow color and thick. Combine whites to the yolks but do not mix.
15. Sprinkle the dry mixture over the egg whites. Mix on low for about 10 seconds, or until blended. Do not over mix- this will deflate the eggs.
16. Create a well in the center of the batter and add the melted butter mixture. With a rubber spatula, fold gently until thoroughly combined.
17. Fill the two loaf pans about ¾ of the way high and place the loaves on a sheet pan and bake for 25-30 minutes, rotating halfway, until the tops are golden and after inserting a toothpick comes out clean of crumbs or batter. Let cool completely.
18. Once cool, remove the cakes from the pans. With bottom side down, create 4-6 puncture marks on the topside of the cake along the center with a rounded piping tip. Be sure to create space in the cakes for the filling.
19. With a pastry bag fitted with a rounded tip, fill the cakes with the ricotta mixture until a bit billows out. After filling the cakes, flip them upside down to resemble authentic twinkies.
20. Slice and serve!
Title: Crow's Nest Pudding
Ingredients:
- 6 tart green apples
- 1 brown sugar
- 1/4 ground nutmeg
- 3 milk
- 3 all-purpose flour
- 1 cream of tartar
- 1 baking powder
- 1 salt
- 1 cornstarch
- 1/2 egg
- 1/2 water
- 2 margarine
- 1 butter
- 1 lemon, zest of
- 2 sugar
- 1 lemon juice
- 8
- 1/4
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Butter a 2 quart baking dish.
3. Place apples in prepared dish.
4. Stuff the core of each apple with brown sugar, pressing down slightly.
5. Reserve any remaining sugar.
6. Sprinkle all the apples with the 1/4 teaspoon nutmeg.
7. Place dish in preheated oven to start baking while the batter is prepared.
8. Beat egg whites until stiff.
9. In a separate bowl, beat yolks until they change color.
10. Stir milk and maple flavoring into beaten yolks.
11. In a third bowl, combine flour, cream of tartar, baking powder, salt and any remaining brown sugar until well mixed.
12. Pour flour mixture all at once into egg yolk mixture and stir until smooth.
13. Fold beaten egg whites into yolk batter.
14. Remove apples from oven and pour batter evenly over and around apples.
15. Bake in preheated oven 45 to 60 minutes more, until crust has browned.
16. Turn each apple, surrounded by some fluffy crust onto a plate and serve at once with lemon sauce or sweetened cream with a dash of nutmeg.
17. To make lemon sauce:Combine cornstarch, water, lemon peel and lemon juice in a small heavy saucepan.
18. Beat in egg.
19. Cook over medium heat, stirring constantly until thickened and clear.
20. Stir in margarine and sugar.
Title: The Best No Bake Cookies
Ingredients:
- 1/4 sugar
- 2 milk
- 1/2 margarine
- 1/2 - 1 peanut butter
- 1/2 quick-cooking oatmeal
- 3 vanilla
- 1 salt
- 1/8
Instructions:
1. Let Margarine Melt and cool before you start number 2.
2. Bring Cocoa(sifter or not), sugar,milk and margarine to a boil.
3. Cook for 1 minute.
4. (Be sure you are watching the time).
5. Add remaining ingredients.
6. Mix well and drop onto wax paper.
7. Let Cool.
8. ENJOY!
Title: Vanillekipferl (Vanilla Cookies)
Ingredients:
- 1 vanilla bean
- 100 flour
- 300 sugar
- 2 salt
- 100 lemon, zest of
- 1 unsalted butter
- 1/4 caster sugar
- 200
- 100
- 4
Instructions:
1. Half the vanilla bean lenghtwise and scrap out the vanilla pulp. Grate lemon to get the peel.
2. Sieve flour an put into food processor. Add vanilla pulp, grounded almonds, egg yolks, sugar, salt, lemon peel.
3. Cut cold butter into pieces and add to flour mixture. Mix in food processor until dough has formed. Don't overmix.
4. Take dough out of food processor and knead once or twice to form the dough.
5. Wrap into clinge film and cool in the fridge for at least one hour. You can also leave it in the fridge over night.
6. Preheat oven (180 c). Grease a baking tray.
7. Take dough out of the fridge. Take a small portion of dough and form a roll of about 1 cm in diameter. Cut this roll into pieces of 6 cm.
8. Shape these little rolls to make "half moons" or "horseshoes" (KIpferl).
9. Bake cookies for about 15 minutes until light golden.
10. Meanwhile mix mix caster sugar and vanilla sugar.
11. Take cookies out of oven and let cool on rack. While still warm dust them with the vanilla-caster-sugar mixture.
12. Keep them in an airtight container.
13. NOTE: time to make does not include cooling time. Baking time is given for one tray. Custom yield is a guess.
14. NOTE on Dusting: you can try other spices here. If you like cinnamon add some instead of vanilla. Or what is about cardamom or coriander. For a very different treat you could add cacoa and a bit of chili to it.
Title: Peaches and Cream Cake
Ingredients:
- 2 heavy cream
- 1 confectioners' sugar
- 3 vanilla extract
- 1 water
- 6 sugar
- 2
Instructions:
1. Chop three of the peaches and combine with water and sugar over low heat.
2. Bring to a simmer and blend until smooth with an immersion blender, stir in the schnapps and allow to cool slightly.
3. Slice the very top off each cake leaving an even and flat layer.
4. Spoon a generous amount of the mixture over each cake.
5. The peach puree will soak into the cake.
6. Slice the remaining three peaches and place a layer on top of one of the cakes.
7. Put the other layer on top and chill while the whipped cream is prepared.
8. Whip the cream, confectioners sugar and vanilla.
9. Top the cake with an even layer and use reserved peaches for the top of the cake.
10. Keep the cake in the refrigerated prior to serving.
Title: Awesome Low Fat Brownies
Ingredients:
- 1/2 baking powder
- 1 salt
- 1 butter
- 1/2 sugar
- 2 egg substitute
- 3/4 unsweetened applesauce
- 2 vanilla extract
- 1/2
- 1 1/2
Instructions:
1. Cream butter and sugar together.
2. Whisk in egg, applesauce, and vanilla.
3. In separate bowl, mix flour, cocoa, baking powder, and salt.
4. Add the flour mix to the liquid mix.
5. Put mixture into greased 8x8 pan and bake at 350 degrees for about 30 minutes.
Title: The Barefoot Contessa's Ultimate Ginger Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 1 baking soda
- 2 ground cinnamon
- 1 1/2 ground cloves
- 1/2 ground nutmeg
- 1/2 ground ginger
- 1/4 kosher salt
- 1 dark brown sugar
- 1/4 unsulphured molasses
- 1/3 extra-large egg
- 1 crystallized ginger
- 1 1/4 sugar
Instructions:
1. Preheat oven to 350°F.
2. Line 2 sheet pans with parchment paper.
3. Sift together flour, baking soda, cinnamon, cloves, ginger, and salt and then combine the mixture with your hands.
4. Beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the speed to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute.
5. With the mixer on low, slowly add the dry ingredients, then mix on medium speed for 2 minutes.
6. Add crystallized ginger and mix until combined.
7. Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers.
8. Press both sides of each cookie in granulated sugar and place on sheet pans.
9. Bake for exactly 13 minutes. The cookies will be cracked on the top and soft inside.
10. Let the cookies cool for a minute or two and the transfer to wire racks to cool completely.
Title: Bahamian Papaya Rum Cake
Ingredients:
- 1 1/2 papayas
- 1 golden raisin
- 2 lemon juice
- 1/2 rum
- 4 butter
- 3/4 brown sugar
- 1 all-purpose flour
- 1 cake flour
- 1 1/2 granulated sugar
- 1 salt
- 5 baking powder
- 1/2 butter
- 4 eggs
- 1/2 sour cream
- 1 vanilla extract
- 1/4 lemon, zest of
- 1 sweetened flaked coconut
- 1 butter
- 1/2 granulated sugar
- 1 rum
- 1/2
Instructions:
1. In a bowl, combine the diced papaya, raisins and lemon juice. Add 1/2 cup rum and allow to soak for half an hour.
2. Spray a large 12 cup bundt pan with cooking spray and add 4 tbs melted butter and 3/4 cup brown sugar to the bottom of the pan. With a tablespoon strain 5 heaping tbs of the fruit mixture and add to the sugar mixture in the bottom of the pan.
3. In an electric mixer blend flour, sugar, salt, baking powder and diced butter on low speed. When blended continue mixing and add the 4 eggs one at a time. Follow with the sour cream, vanilla and oil. Add the remaining fruit mixture (including the liquid), the lemon zest and coconut and blend well.
4. Pour the batter into the bundt pan and bake in a preheated oven at 325 degrees for 1 hour. Check for doneness with a wooden pick. Remove from oven and let cool for 10 minutes.
5. For the glaze: In a small pan on the stove, mix butter, granulated sugar and rum and bring just to a boil. Spoon the glaze onto the cake until it is completely absorbed. Cover with plastic wrap and let sit overnight.
6. Before turning out the cake onto a serving platter, warm it in a 325 degree oven for 10 minutes to loosen the sugar mixture at the bottom of the pan. The cake will be very delicate.
Title: Peanut Butter Pudding
Ingredients:
- 1/3 sugar
- 1/4 salt
- 4 1/2 cornstarch
- 2 milk
- 1 vanilla
- 1/2 peanut butter
Instructions:
1. In a saucepan, combine sugar, salt& cornstarch.
2. Gradually stir in milk; bring to boil over medium heat.
3. Boil & stir for 2 minutes.
4. Remove from heat; stir in peanut butter& vanilla until smooth.
5. Chill before serving.
6. Garnish with whipped cream if desired.
Title: Mini Flourless Chocolate Cakes
Ingredients:
- 1 butter
- 1 cocoa powder
- 1/3 instant espresso
- 2 hot water
- 2 eggs
- 6 granulated sugar
- 1 rum
- 2 heavy cream
- 1
Instructions:
1. Preheat oven to 325 degrees F. Grease two 6-cup silicone muffin molds.
2. Combine butter and chocolate chips in a glass bowl and microwave on high for 60 seconds. Stir until smooth. If not melted completely, return to microwave for 15-second intervals, stirring between each until melted. Set aside.
3. Combine cocoa powder, espresso and water in a separate bowl. Stir until smooth and set aside.
4. Combine eggs, sugar, and rum in a large mixing bowl, whisking thoroughly. Add cocoa-espresso mixture to egg mixture, then stir in melted chocolate mixture. Whisk until smooth and creamy.
5. Pour batter into prepared muffin molds and bake until cakes puff slightly and surfaces are set, about 22-25 minutes. Cool, then refrigerate for at least three hours.
6. Ganache: In a medium saucepan over medium heat, add heavy cream and bring to a boil. Remove from heat and stir in chocolate chips; whisk until smooth.
7. Serve: Remove cooled cakes from molds. Set a wire rack over a large bowl, and one cake at a time, place on wire rack and coat with ganache, making sure to cover sides. Refrigerate until ready to serve.
Title: Grilled Angel With Berries and Cinnamon Whipped Wings
Ingredients:
- 12 strawberry
- 1 blueberries
- 1 light brown sugar
- 1 heavy cream
- 1/4 confectioners' sugar
- 2 cinnamon
- 3/4 vanilla extract
- 1
- 1/2
Instructions:
1. In a medium bowl, gently combine berries with the brown sugar to coat.
2. Add orange juice and refrigerate until ready to use.
3. In a small bowl, with the mixer set at medium speed, beat cream, vanilla and cinnamon until soft peaks form.
4. Gradually add sugar and beat until stiff peaks form.
5. Cover and refrigerate.
6. Cut cake into 6 wedges and place on a grill over medium heat.
7. Grill until golden brown on both sides.
8. Watch cake closely so it does not burn.
9. To serve, place a cake wedge on a plate, cover with berries, and top with whipped cream.
10. NOTE: We use pound cake and peaches in this recipe also. If using pound cake, handle gently on the grill so it does not break up.
Title: Swedish Sandbakkels With Strawberry-Cream
Ingredients:
- 1 unsalted butter
- 1/2 egg
- 1 all-purpose flour
- 2 vanilla extract
- 1 strawberry
- 1/2 strawberry
- 1/2
- 2
- 1/2
Instructions:
1. For cookies:
2. Preheat oven to 375º.
3. Use butter or cooking spray to lightly grease 2" Sandbakkels tins.
4. Cream together the butter and sugar.
5. Mix in the well-beaten egg followed by 2 cups of flour and 1 teaspoons of flavoring.
6. The soft batter should pull away from the sides of your mixing bowl; if not, add additional flour, 1 tablespoons at a time, until it does.
7. With floured fingers, pinch off about 1 1/2 tablespoons of dough.
8. Roll into a ball, press into a tin, and use your thumbs to press the dough out to cover the bottom and sides of the tin in a thin layer (Tip: This dough is forgiving and as pliant as play dough. If you haven’t pinched off enough dough to line the tin, simply add more. If you pinched too much, use your finger to scrape off the excess that pushes up past the top of the tin, adding it back to the remaining dough).
9. Repeat.
10. Place tins on cookie sheet and bake on center rack of oven for 10 to 15 minutes (checking at 10 minutes. Their butter content causes these cookies to burn fairly quickly).
11. Remove from oven and cool slightly.
12. Turn the tins over on a baking rack or clean counter.
13. If the tarts don’t fall out of their own accord, tap lightly on the backs of the tins with a knife or spoon to loosen.
14. Let cookies cool completely before filling. (Yield: 30 tarts).
15. Strawberry Cream:
16. Prior to serving, stir together whipping cream, vanilla or lemon extract, sugar, and chopped strawberries.
17. Whip mixture until stiff peaks form.
18. Spoon whipped strawberry cream into the inverted cookies.
19. Garnish with sliced strawberries.
20. Serve immediately if possible; can be refrigerated for up to 5 hours.
21. (You will have extra tarts; double filling recipe, to fill all tarts.).
Title: Buttermilk Chocolate Cake
Ingredients:
- 2 instant coffee granules
- 1/2 boiling water
- 2 1/4 all-purpose flour
- 2 granulated sugar
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 buttermilk
- 1 3/4 eggs
- 2 vanilla
- 1/4
- 2
Instructions:
1. Dissolve espresso powder in boiling water; let cool. Grease a 9 x13" cake pan; line bottom with waxed paper.
2. In a large bowl, mix together flour, sugar, cocoa, baking powder, baking soda and salt.
3. Beat in buttermilk, eggs, oil, vanilla and espresso mixture; beat for 2 minutes.
4. Pour into prepared pan. Bake at 350 F for about 45 minutes or until top springs back when touched lightly.
5. Let cool in pan or rack for 20 minutes. Remove from pan let cool completely on rack. Spread with Chocolate Icing.
6. Chocolate Icing.
7. 1/2 cup unsweetened cocoa powder, sifted.
8. 1/4 cup granulated sugar.
9. 4 tsp cornstarch.
10. 1/2 cup buttermilk.
11. 1/4 cup corn syrup.
12. 1/2 tsp vanilla.
13. In heavy saucepan, mix cocoa, sugar and cornstarch; whisk in buttermilk and syrup until smooth.
14. Whisking constantly, bring to a simmer over medium heat. Simmer for 2 minutes. Remove from heat; stir in vanilla.
15. Let cool, stirring occasionally, for 45 minutes or until thickened.
16. Makes 1 cup.
Title: Cheryl's Strawberry Cookies
Ingredients:
- 18 1/4 eggs
- 1/2 confectioners' sugar
- 2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Mix first 3 ingredients together either by hand or an electric mixer (I use my Kitchen Aid Mixer).
3. Roll cookies onto 2 ungreased cookie sheets (I use my Pampered Chef stoneware cookie sheets) and space out about 2 inches apart.
4. Let them sit on the cookie sheets for a few minutes to kind of "dry out" and then roll them into the confectioners sugar and replace back on the cookie sheet.
5. Bake for approximately 10 minutes, until just set. Remove from the oven and let them cool on the cookie sheets for a few minutes to make them easier to remove and they will hold their shape better this way too for when you put them on wire racks to cool completely.
6. Enjoy!
Title: Great Pumpkin Cookies
Ingredients:
- 2 all-purpose flour
- 1 1/3 Quaker Oats
- 1 baking soda
- 1 ground cinnamon
- 1/2 salt
- 1/2 butter
- 1 margarine
- 1 granulated sugar
- 1 brown sugar
- 1 Libby's canned pumpkin
- 1 egg
- 3/4 vanilla
- 3/4 walnuts
- raisins
Instructions:
1. Heat oven to 350°F Grease baking sheets.
2. In medium bowl, combine flour, oats, baking soda, cinnamon and salt; mix well. In large bowl, beat butter and sugars with electric mixer until light and fluffy. Add pumpkin, egg and vanilla; mix well. Add flour mixture; mix well. Stir in nuts and raisins. Drop 1/4 cup dough onto prepared baking sheet; spread into 3-inch circle or oval. Repeat with remaining dough.
3. Bake 14 to 16 minutes or until cookies are firm and lightly browned. Cool 2 minutes on baking sheets; remove to wire racks. Cool completely.
4. Decorate as desired with icing, chips, candies, raisins or nuts.
Title: Aloha Cake
Ingredients:
- 18 milk
- 1 cream cheese
- 8 cream cheese
- 4 pudding
- 6 Cool Whip
- 40 coconut
- 8 maraschino cherry
Instructions:
1. Drain pineapple and keep juice. Mix cake using pineapple juice for liquid in mix. Pour into prepared cookie sheet. Bake and cool.
2. Cream milk and cream cheese. Add pudding, blending until thick. Spread on cake. Add pineapple spreading over pudding mix. Then spread Cool Whip over pineapple, then sprinkle with coconut, nuts and cherries.
3. Refrigerate; the longer the better.
Title: Cream Cheese Balls
Ingredients:
- 1/2 Philadelphia Cream Cheese
- 1/3 white sugar
- 1 salt
- 10 coconut
- 1/2 crushed pineapple
- 2 graham crackers
- 12 salt
- 1 butter
- 1 sugar
- 1
Instructions:
1. Combine inside ingredients in one bowl.
2. Combine outside ingredients in a different bowl.
3. Roll inside ingredients into walnut sized balls.
4. Roll in outside ingredients to coat.
5. Refrigerate.
6. Try not to eat them all yourself, so others can enjoy them as well.
7. If travelling a long distance with them, put them in the trunk to avoid temptation!
Title: World's Best Pumpkin Roll
Ingredients:
- 3 eggs
- 1 sugar
- 2/3 pumpkin
- 1 baking soda
- 1 cinnamon
- 3/4 flour
- 8 cream cheese
- 4 margarine
- 1 powdered sugar
- 1 vanilla
Instructions:
1. Beat: eggs, sugar and pumpkin with mixer until fluffy.
2. Mix and then add to pumpkin: baking soda, cinnamon, flour mix well.
3. Cover roll pan with Pam. Lay down wax paper and spray paper.
4. Pour batter in roll pan.
5. Bake at 350°F for 12-18 or until golden brown. Be sure not to overcook.
6. Remove from oven and lay wax paper over the top of the cake, also spread out a dishtowel.
7. Flip roll pan on to dish towel and lift bottom layer of wax paper so that it is not stuck.
8. Roll cake up in towel and let cool on counter for a day or in fridge for 3 hours.
9. Unroll cake, remove paper and spread filling.
10. Roll cake back up and refrigerate until serving. Enjoy !
11. * Also freezes really well.