lumicero/recipes-ing2inst huggingface dataset:
Title: Maggie's Lemon & Sugar Cake
Ingredients:
- 125 butter
- 1 1/4 self-raising flour
- 1 baking powder
- 3/4 sugar
- 2 eggs
- 4 milk
- 1 lemon, zest of
- 1 sugar
- 3
Instructions:
1. Mix all ingredients in a food processor for about 15 seconds.
2. Then put it into a 20 cm tin and bake on 325F/170C for about 35 minutes. Mine is usually done by then, but the recipe says 45 minutes.
3. Mix the juice of one lemon and 3 tbs sugar, then heat it in the microwave for about 20-40 seconds until the sugar is melted into the lemon juice.
4. Let the cake cool for 10 minutes, then pour the lemon/sugar mix on top.
Title: Whole Wheat Angel Food Cake
Ingredients:
- 8 cream of tartar
- 1/4 granulated sugar
- 1/4 whole wheat pastry flour
- 1/3 all-purpose flour
- 1/3 powdered sugar
- 1/2 baking powder
- 1/2 pure vanilla extract
- 1 strawberries
- 1/2
- 16
- 1/2
Instructions:
1. Preheat oven to 350.
2. Sift baking powder, whole wheat pastry flour, all purpose flour, and powdered sugar with sieve.
3. In another bowl take egg whites, cream tartar, and whip using a hand mixer until soft peaks form. It will triple in size.
4. Now add the granulated sugar and whip again until stiff peaks form.
5. Add vanilla and almond extracts.
6. Divide the dry ingredients into three equal parts, take each part and sift over the top of the egg whites and fold using a rubber spatula.
7. DO NOT BEAT THE MIXTURE!
8. Add the other two parts one by one and fold gently make sure not to deflate egg whites. DO NOT BEAT THE MIXTURE!
9. Transfer to a greased baking pan and bake for thirty minutes or until lightly brownd/ cracked ontop.
Title: Fruit Dumplings
Ingredients:
- 2 butter
- 2 sugar
- 2 eggs
- 2 small curd cottage cheese
- 3 flour
- milk
Instructions:
1. Cream butter with sugar.
2. Add eggs, stirring hard.
3. Add cottage cheese and flour.
4. Stir well and gradually add enough milk to make a soft dough.
5. Roll out on floured board (not too thin), and cut in squares. Into each square put a blue plum, apricot or sweet cherries. Pinch corners together and roll into a ball.
6. Boil dumplings in a large pot filled with rapidly boiling, salted water for 10-12 minutes.
7. Serve with melted butter and a mixture of sugar and cinnamon.
Title: Homemade Light Pudding
Ingredients:
- 1/3 sugar
- 1/4 cocoa powder
- 2 cornstarch
- 1 1/2 skim milk
- 1/8 vanilla extract
Instructions:
1. In a medium saucepan, combine sugar, cocoa powder and cornstarch.
2. Add milk and vanilla.
3. Turn on burner to medium-high.
4. Stir mixer constantly with a whisk.
5. Pudding will come to a boil and thicken.
6. Remove from heat and divide into four bowls/cups.
7. Let cool, then refridgerate.
8. Options: top with mini m&m's. Or fat free whip cream. Or put bowls/cups into freezer to make ice cream (add popsicle sticks to make pudding pops!).
Title: Banana Split Dessert
Ingredients:
- 2 graham cracker crumbs
- 1/4 butter
- 2 margarine
- 2 icing sugar
- 1 eggs
- 4 -6 butter
- 1 bananas
- 1 crushed pineapple
- strawberry
- Cool Whip
- chocolate chips
Instructions:
1. Mix first two ingredients well and press firmly into a 9x13"pan.
2. Freeze for at least 15 minutes.
3. Mix next three ingredients at medium speed at least 10 minutes.
4. (don't cut the time short).
5. Spread over crumb mixture carefully.
6. Slice bananas lengthwise and place face down on top of butter cream mixture.
7. Spread pineapple over bananas.
8. Place strawberries over pineapple.
9. Spread cool whip over strawberries carefully.
10. Decorate with chocolate chips.
Title: American Poverty Pudding (Circa 1933)
Ingredients:
- 1 milk
- 1 sugar
- 1/4 ginger
- 1 eggs
- 2 molasses
- 1/4 salt
- 1 cinnamon
- 1
Instructions:
1. Spread corn flakes in a greased, deep pudding dish.
2. Mix remaining ingredients and pour over the corn flakes.
3. Set pudding dish in a pan of hot water.
4. Bake at 350°F for 30 minutes.
5. When times are better, add 1/2 cup of raisins sprinkled over corn flakes before adding remaining ingredients.
Title: Caramel Sauce in Crockpot, Super Easy!
Ingredients:
- 1 sweetened condensed milk
- 1/2 vanilla extract
Instructions:
1. Take can of sweetened condensed milk and remove label. (Do Not Open).
2. Place in a 3-1/2 to 4-1/2 quart crock pot.
3. Pour water in crock pot until the can is completely covered with water. You only need water to be 1/4 in over the top of can.
4. Put lid on crock pot.
5. Heat on high for 3-1/2 to 4-1/2 hours (the longer the milk cooks the darker the caramel will be).
6. At desired time remove can with tongs (Be careful the can will be very hot).
7. Allow to cool to the point that you can touch the can, but the can will be still warm.
8. Open can and pour contents into a bowl that has a good sealing lid.
9. Stir in the vanilla extract.
10. At this point you are ready for dipping.
11. Any leftovers can be placed in the refrigerator.
Title: Raspberry-Apple Crumble (Volumetric)
Ingredients:
- 6 tart apples
- 1/3 water
- 1/3 oatmeal
- 3 flour
- 1/3 brown sugar
- 3 cinnamon
- 3 salt
- 1 1/2 reduced-calorie margarine
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine juice, water, and jam.
3. Core apples and slice thinly. (I usually slice in quarters and then slice each quarter into 4 more slices for a total of 16 per apple).
4. As you slice each apple, place in juice mixture and stir to cover apples so they won't turn brown.
5. Pour mixture into an 8x8 pan.
6. Combine remaining dry ingredients and stir to mix well, then add melted margarine. Stir again to mix. Mixture will be crumbly.
7. Sprinkle oat mixture over apple mixture.
8. Bake 1 hour or until apples are tender.
9. Serve hot or room temperature, on its own or with low fat ice cream. Keeps very well in the fridge (if there is any left over) and is delicious cold the next day.
10. Tip: prepare in advance and place in oven at the start of your meal for a hot dessert.
Title: Honey Cake With Caramelized Pears
Ingredients:
- 140 whole wheat flour
- 100 all-purpose flour
- 1/2 baking soda
- 1/4 ground cinnamon
- 1/2 lemon
- 1/2 sea salt
- 1 unsalted butter
- 1 honey
- 170 eggs
- 340 sour cream
- 4 yogurt
- 1/4 butter
- 1 sugar
- 1/4 pears
- 800 honey
- 1/4
Instructions:
1. In a medium bowl, whisk together the flours, baking soda, ground cinnamon, grated lemon peel and sea salt. Set aside.
2. Lightly grease a 23 cm round cake pan with sunflower oil. Sprinkle ¾ cup of the chopped almonds in the bottom of the pan, reserving ¼ cup for the batter.
3. In a large mixing bowl, mix together the butter, honey, and eggs. Stir in the reserved flour mixture, then the sour cream or yogurt and reserved almonds.
4. Gently pour the batter over the almonds in the prepared pan. Bake in the oven at 160°C for 50 - 55 minutes, until the edge of the cake pulls back from the edge of the pan. Remove from the oven and cool for 15 minutes. After 15 minutes, take the cake out of the pan onto serving plate and allow it to cool completely. Decorate the top with caramelized pears.
5. Caramelized pears:
6. Heat butter in a large skillet over medium heat. Add sugar and cook for 1 - 2 minutes, stirring, until almost dissolved.
7. Add pears, cook for 12 - 20 minutes, stirring occasionally, until soft and just golden.
8. Pour in honey, cook for 3 - 5 minutes, stirring, until pears are coated and very soft. Cool a little before further use.
Title: Strawberry Whipped Sensation
Ingredients:
- 4 fresh strawberries
- 1 sweetened condensed milk
- 1/4 lemon juice
- 1 Cool Whip
- 8 butter
- 1
Instructions:
1. Line an 8x4 loaf pan with foil.
2. Mash 2 cups of strawberries in a large bowl.
3. Stir in condensed milk, lime juice, and 2 cups Cool Whip.
4. Pour this mixture into the loaf pan.
5. Top the cake with combined chopped Oreos and butter.
6. Press the cookies into the mixture and cover.
7. Freeze the cake for at least 6 hours.
8. To serve, invert onto a plate.
9. Remove the foil.
10. Frost with the remaining Cool Whip.
11. Slice the remaining strawberries and delicately top the cake with them.
Title: Turkish Delight Biscotti
Ingredients:
- 1/4 butter
- 3/4 sugar
- 1/4 almond paste
- 3 eggs
- 1 vanilla extract
- 3 flour
- 1 baking powder
- 1/8 salt
- 3/4 pistachios
- 3/4 apricot
- 3/4
Instructions:
1. Beat together butter, sugar and almond paste until fluffy.
2. Beat in eggs and vanilla.
3. Add flour, baking powder and salt.
4. Blend until smooth.
5. Fold in nuts and fruit.
6. Divide dough in half and shape each into a log about 3 inches wide and 3/4 inches high.
7. Bake for 25 minutes in a preheated 350F oven.
8. Let cool for 10 minutes, then slice diagonally into slices.
9. Put slices back into the oven at 275F and toast each side for 10 minutes.
Title: Gingerbread With Pears Low Fat & Low Calorie
Ingredients:
- 1/2 pears
- 3 light olive oil
- 1/4 egg
- 1 low-fat buttermilk
- 1 molasses
- 1/4 cake flour
- 1 whole wheat pastry flour
- 1 Splenda granular
- 1/2 baking powder
- 1 baking soda
- 1 salt
- 1/2 cinnamon
- 2 ground ginger
- 2 ground cloves
- 1 crystallized ginger
- 2 brown sugar
- 1
Instructions:
1. Partially fill a bowl with water and add lemon juice. Peel the pears and cut them into quarters. Chop 2 pears into a small dice & place the pieces in the lemon water. Slice each quarter of the 3rd pear in 4 long pieces. Place them in the water.
2. Heat oven to 350ºF. Coat a 9"-X-13" baking dish with cooking spray & dust lightly with flour.
3. Combine the oil, egg, buttermilk and molasses in medium bowl.
4. In a large bowl, whisk the flours, Splenda, baking powder & soda, salt, cinnamon, ground ginger & cloves. Add the wet ingredients & mix gently.
5. Drain the pears and set long slices aside. Stir the chopped pear pieces & the chopped ginger into the batter.
6. Pour batter into prepared pan. Arrange long pear slices on top & sprinkle with brown sugar.
7. Bake for 25 minutes. Serve warm or at room temperature.
Title: Strawberry Disaster Cake
Ingredients:
- 2 1/4 fresh strawberries
- 1/2 granulated sugar
- 1 strawberry gelatin
- 1 walnuts
- 2/3 eggs
- 1 1/2 flour
- 4 fresh strawberries
- 2 cold water
- 2 cream cheese
- 5
- 10
- 1
Instructions:
1. Mix strawberries & sugar together & let stand for 15 minutes.
2. Preheat oven to 350 degrees F. Grease & flour a 13"x9" glass baking dish.
3. Combine the strawberries & sugar mixture with the next six ingredients together in a large mixing bowl & beat with electric beater on medium-high speed for 3 minutes until well blended.
4. Pour into prepared pan & bake 60-65 minutes, then cool 10 minutes on a wire rack before removing completely from the baking pan. Cool COMPLETELY.
5. Break the cooled cake into good sized chunks [larger than bite-sized] & spread them out in a 15"x10" baking dish, making sure all the pieces are below the rim of the baking dish, but NOT FLAT ~ Lumpy is great!
6. If wanted, spread the optional 2 cups of sliced fresh strawberries over the top of the cake pieces.
7. In a large sauce pan mix the Danish Desert with the cold water. Bring it to a full boil & boil for 1 minute, stirring constantly.
8. If you opt to use the cream cheese, either mix it in with the Danish Desert hot pudding at this time, OR carefully pour the red pudding mixture into a large mixing bowl and just as carefully, using an electric mixer on low (or use a large whisk), mix the pudding & cream cheese together. [There will probably be small specks of cheese throughout the pudding mixture, & that's fine. Pour the pudding over the cake & strawberries, being careful to completely cover all of the cake and all of the strawberries [Although the chunks are covered, the result should be a lumpy, bumpy surface, not smooth!]. To avoid a top film on the pudding, cover the entire surface of the pudding with plastic wrap and let cake cool completely. Refrigerate.
Title: Tyler Florence's Red Velvet Beet Cake
Ingredients:
- 2 unsalted butter
- 1 1/4 red beets
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 ground allspice
- 1/4 ground cinnamon
- 1/4 ground nutmeg
- 1 kosher salt
- 2 pomegranate molasses
- 2 eggs
- 1/2 buttermilk
- 3/4 dark brown sugar
- 1/3 cream cheese
- 3 unsalted butter
- 1 1/2 vanilla extract
- 1 1/2 lemon zest
- 1 1/2 powdered sugar
- 3
Instructions:
1. FOR THE CAKE:
2. Preheat oven to 350°F.
3. Begin by lightly greasing tins with butter (oven proof ramekins or cocotte dishes work well). Peel beets and cut into pieces so they can fit comfortably in a food processor.
4. In a large mixing bowl, combine flour, baking powder, baking soda, salt and spices. In a separate bowl, mix molasses, eggs, buttermilk, oil and sugar together. Now mix wet ingredients with dry ingredients and then fold in the processed beets.
5. Place cake tins on a roasting tray. Divide batter amongst tins and bake in the oven for 40-45 minutes until they have puffed up and a cake tester inserted in the center comes out clean.
6. Allow to cool and then frost with cream cheese frosting, layering the cakes on top of each other.
7. FOR THE CREAM CHEESE FROSTING:
8. Using a kitchen mixer, combine cream cheese and butter until blended and you have a smooth, light texture. Add the vanilla, lemon zest and powdered sugar and beat until combined. Continue to beat until smooth and glossy – about 7 minutes.
Title: Ibarra Chocolate Cake
Ingredients:
- 8 sugar
- 3/4 chocolate
- 1 chocolate
- 2 butter
- 1/2 lemon juice
- 1 vanilla
- 4
- 1
Instructions:
1. Preheat oven to 250-degrees F.
2. Grease and flour two 10-inch springform pans or two 9-inch cake pans.
3. Using an electric mixer, whip the egg whites in a small bowl until they form small peaks and then slowly add in the sugar, a little at a time, continue beating until egg whites are stiff and glossy (7-10 minutes) and then set aside.
4. In the top of a double boiler over simmering water, melt the chocolate and butter, stirring constantly and then transfer mixture to a large bowl.
5. Whisk juice into chocolate/butter mixture until combined.
6. Whisk in liqueur.
7. Whisk in vanilla.
8. Fold egg whites into mixture, one quarter at a time using a rubber spatula.
9. Pour batter into prepared pans.
10. Bake for 1 1/2 hours or until toothpick inserted in center comes out clean.
11. Cool in pans before removing them.
12. Remove from pans, frost and stack to make layer cakes or garnish with whipped cream and chocolate shavings.
Title: Christmas Cupcakes
Ingredients:
- 2 1/4 all-purpose flour
- 1 1/3 sugar
- 3 baking powder
- 1/2 salt
- 1/2 shortening
- 1 milk
- 1 vanilla
- 2 eggs
- 4 butter
- 1 1/2 icing sugar
- 2 milk
- marshmallows
Instructions:
1. Preheat oven to 350 degrees.
2. Line cupcake pans with paper liners.
3. Combine flour, sugar, baking powder, and salt in a large mixing bowl.
4. Add shortening, milk, and vanilla.
5. Beat for 1 minute on medium speed.
6. Scrape side of bowl with a spatula.
7. Add eggs to the mixture.
8. Beat for 1 minute on medium speed.
9. Scrape bowl again.
10. Beat on high speed for 1 minute 30 seconds until well mixed.
11. Spoon cupcake batter into paper liners until 1/2 to 2/3 full.
12. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
13. Cool 5 minutes in pans then remove and place on wire racks to cool completely.
14. Once cupcakes are completely cooled, frost and decorate as you desire. Let your imagination run wild!
Title: Crock Pot Fudge and Cream Pudding Cake
Ingredients:
- 2 unsalted butter
- 1 all-purpose flour
- 3/4 light brown sugar
- 5 baking powder
- 2 cinnamon
- 1/2 salt
- 1/8 vanilla
- 1 dark brown sugar
- 1 hot water
- 1
- 3/4
- 1 3/4
Instructions:
1. Coat inside of crock pot with butter.
2. Combine flour, brown sugar, 3 tbsp cocoa, baking powder, cinnamon, and salt in bowl.
3. Add cream, oil and vanilla.
4. Stir well to combine.
5. Pour into crock pot.
6. Combine dark brown sugar and remaining 2 tbsp cocoa into medium bowl.
7. Add hot water, stir well to combine.
8. Pour sauce over cake batter.
9. DO NOT STIR.
10. Cover, cook on high for 2 hours.
11. Let cook, spoon out.
12. Add whipped cream if desired.
Title: Nutmeg Cake
Ingredients:
- 2 self-rising flour
- 2 brown sugar
- 2 ground cinnamon
- 1 ground allspice
- 1 coriander powder
- 1/2 unsalted butter
- 1 egg
- 2 ground nutmeg
- 1 milk
Instructions:
1. Preheat oven to 350 and butter sides of an 8-inch round cake pan. Line the base with greased parchment paper. Set aside.
2. Mix together flour, brown sugar, cinnamon, allspice, and coriander, then rub the butter into the mixture until it resembles coarse bread crumbs. Spoon half of this mixture over the base of the prepared pan.
3. Whisk the egg and nutmeg into the milk, then add to the remaining flour mixture to make a very runny batter. Stir thoroughly. Pour the batter over the crumbs in the pan.
4. Bake for 70 minutes, or until golden brown and springy to touch in the center. Cool in the tin for a few minutes, then turn out and cool thoroughly on a wire rack.
5. *Note: If you can't find self-rising flour, substitute an equal amount of all-purpose flour and add 1 tbsp baking powder and 1 tsp salt.
Title: Wacky Chocolate-Orange Cake with Orange Frosting
Ingredients:
- 1 1/2 flour
- 1 sugar
- 3 baking soda
- 1 salt
- 1/2 olive oil
- 5 canola oil
- 1 white vinegar
- 1 vanilla extract
- 1/2 unflavored gelatin
- 1 water
- 1 1/2 heavy whipping cream
- 3 confectioners' sugar
- 3 vanilla extract
- 1 1/2
- 3/8
- 3/4
- 1/4
Instructions:
1. --- THE CAKE ----.
2. Preheat oven to 350 Fahrenheit.
3. Sift together flour, sugar, baking soda and salt into an 8" x 8" baking pan.
4. Make 3 holes in the dry ingredients.
5. Place oil in the first hole, vinegar in the second hole, and vanilla in the third hole (again, I kid thee not- trust me on this one!).
6. Pour orange juice over everything and mix well.
7. Spread batter evenly in the pan and bake in dish that the batter was mixed in.
8. Bake 30 minutes or until center is firm.
9. Allow to cool.
10. Refrigerate leftovers (if any).
11. --- THE FROSTING ----.
12. Combine gelatin, orange juice, and cold water in small saucepan.
13. Let stand until thick.
14. Place over low heat, stirring constantly, just until gelatin dissolves.
15. Remove from heat and cool, but do not allow to set.
16. Whip cream, sugar and vanilla until slightly thickened.
17. While beating slowly, gradually add gelatin to whipped cream mixture.
18. Whip at high speed until stiff.
19. Spread thickly on the cake.
Title: Chocolate Cover Strawberries With a Surprise Filling
Ingredients:
- 8 mandarin orange
- 1 unsalted butter
- 2 fresh strawberries
- 16 almond paste
- 1 -2
Instructions:
1. Melt chocolate zest and butter in microwave oven for 1 minute, stir till melted.
2. Place parchment paper sprayed with a nonstick spray, on a chilled cookie sheet pan.
3. Flatten the past a little and push into the dried strawberry.
4. Dip the berries into the chocolate holing by the leaves, place on prepared pan. Repeat till all are coated.
5. Dip the segments of the mandarin into chocolate.
6. If any remaining chocolate dip almond into coat and place on prepared pan.
7. Chill to harden.
Title: Easy No Bake Mint Sandwich Cookies
Ingredients:
- 1
- 1/2
- 3 -5
- 72
- 1
Instructions:
1. In bowl combine frosting, extract and food coloring; mix well. spread over one side of the cracker and top with the other one.
2. Place candy coating in microwave-safe bowl and microwave on high for 1 to 2 minutes or until smooth; stir well to make sure its smooth. Dip the cookies in the chocolate coating the entire cookie. Place on wax paper and let sit until cooled and completely set. Store in air tight container at room temperature.
Title: Chocolate-Orange Mousse
Ingredients:
- 1 brown sugar
- 1/4 eggs
- 2 mandarin orange
- 2
- 6
- 1
Instructions:
1. Combine orange rind, sugar, egg yolks, and eggs in conatiner of an electric blender; process until frothy. Add chocolate and orange juice; process well. Fold in whipped cream.
2. Pour mixture into individual serving dishes, and chill until set. Garnish each serving with additional whipped cream and mandarin orange slices.
Title: Rosa's Chocolate Cookies
Ingredients:
- 4 eggs
- 4 granulated sugar
- 1 1/2 canola oil
- 1/2 lemon, rind of
- 1 baking powder
- 4 all-purpose flour
- 3/4 icing sugar
- 4
Instructions:
1. Preheat oven to 350.
2. Lightly grease cookie sheet.
3. Melt the chocolate and set it aside to cool.
4. Beat eggs, oil, and sugar together.
5. Add ground almonds, lemon rind and baking powder. Blend well.
6. Stir in chocolate.
7. Add flour slowly until all of it has been added and until dough is fully blended.
8. Refrigerate for about 15 minutes to make dough easier to work with.
9. Form into 1/2 tablespoon-sized balls (I do them slightly smaller) and roll them in the icing sugar until fully coated.
10. Place on the cookie sheet and bake for about 8-10 minutes.
Title: Jalebi
Ingredients:
- 1 1/2 saffron
- 1 refined flour
- 2 1/2 baking soda
- 1/2 sugar
- cardamom powder
- ghee
Instructions:
1. Mix refined flour and soda bi-carbonate.
2. Add two cups of water and make a smooth batter.
3. Make sure that there are no lumps.
4. Leave it overnight to ferment.
5. Mix it again, add a little water if required and make it into a pouring consistency.
6. To prepare sugar syrup mix equal quantities of sugar and water.
7. Add cardamom powder and cook for twenty minutes.
8. Heat ghee in a jalebi tawi or a flat kadai or a frying pan.
9. Pour batter into a jalebi cloth and then pour it into medium hot ghee giving it a jalebi shape.
10. Start from outside to inside for better results.
11. Deep fry till golden and crisp.
12. Drain and soak in the sugar syrup for five minutes. Drain and serve hot.
13. Tips
14. For the jalebi cloth, take a piece of thick cloth and make a three millimetre hole in the centre. Jalebi making takes some practice and patience. To start with, try making individual jalebis and when you have perfected that, try making them together in a row. To make crisp jalebis, add a little rice flour to maida.
Title: Spider Web Brownie
Ingredients:
- 1 1/4 eggs
- 2 water
- 1/2 chocolate
- 2
- 12
- 8
Instructions:
1. Preheat oven to 325.
2. Spray bottom of a round pan, I used a disposable foil pizza pan.
3. Mix all brownie ingredtions till well blended. pour into pan. Bake for 35-40 minutes. Cool for 1 hour at rooom temperature.
4. Frost cake with chocolate frosting.
5. Choose a center point for the web. It may not necessarily be the center of the cake.
6. Starting from this center point, draw lines to the edge of the cake all the way to the sides. Join these lines with scalloped lines and complete concentric circles all over the surface of the cake as shown in the picture.
7. Decorate the cake with a plastic spider. You can even add plastic bugs to the web.
Title: Pineapple Skillet Sponge Cake
Ingredients:
- 2 butter
- 3/4 brown sugar
- 7 pineapple slices
- 7 maraschino cherries
- 3 sugar
- 3 boiling water
- 1 1/2 cake flour
- 1/2 salt
- 1 1/2 baking powder
- 1/4
- 1
Instructions:
1. Topping: In a heavy 8" ovenproof skillet (cast iron) melt butter and add brown sugar.
2. Arrange pineapple slices over mixture; place nut meats between slices and place a cherry in the center of each slice.
3. Pour following batter over.
4. Batter: Beat egg yolks until thick and lemon colored, add 1/2 cup of sugar, and continue beating.
5. Add water, then fold in remaining cup of sugar sifted with flour, salt, and baking powder.
6. Beat well and fold in egg whites.
7. Pour over pineapple in skillet and bake in a moderate oven (325 degrees) 45 minutes.
8. Cool, run knife around edge to loosen, and turn out on a large platter, pineapple side up.
9. If desired, serve with whipped cream.
Title: Orange Tea Cake
Ingredients:
- 230 unsalted butter
- 1 1/2 caster sugar
- 2 oranges
- 4 eggs
- 2 self-raising flour
- 2 milk
Instructions:
1. Squeeze oranges for juice, and grate just the orange sides for the rind.
2. Make sure not to have any white bits.
3. Preheat oven at 350°F.
4. Beat butter and sugar till light and creamy.
5. Add orange rind, milk, and blend in egg yolks, one at a time.
6. In a separate bowl, beat egg whites till soft peaks form.
7. Fold in flour a little at a time, adding orange juice a little at a time in between.
8. Fold in egg whites, a little a time, until batter is well mixed.
9. Pour into a lined, greased loaf pan and bake in oven for 35-40 minutes, or until cake is cooked in the center.