lumicero/recipes-ing2inst huggingface dataset:
Title: Almond Joy Brownies - Jar Recipe
Ingredients:
- 2 1/4 granulated sugar
- 1/2 cocoa powder
- 1 1/4 flaked coconut
- 1 flour
- 3/4 baking powder
- 1 1/4 salt
- 1 butter
- 1 margarine
- 3/4 eggs
- 4
Instructions:
1. Instructions:
2. Sprinkle almond extract on coconut and toss to blend.
3. Mix flour, baking powder, and salt.
4. Layer ingredients in order given in a 1-quart wide-mouth canning jar.
5. Press each layer firmly in place before adding next ingredient.
6. Attach the following instructions on a gift tag:
7. Almond Joy Brownies:
8. Makes 2 dozen brownies.
9. Empty jar of brownie mix into large mixing bowl.
10. Use your hands to thoroughly blend mix.
11. Add:
12. 3/4 cup (1 1/2 sticks) butter or margarine (not diet), melted
13. 4 large eggs, slightly beaten
14. Mix until completely blended.
15. Spread batter in a sprayed 9 x 13-inch baking pan.
16. Bake at 350º F for 30 minutes.
17. Cool completely in pan, then cut into 2-inch squares.
Title: Delish' Strawberry Fruit Salad Like No Other!!
Ingredients:
- 1 pineapple tidbits
- 1 frozen sliced strawberries
- 1 instant vanilla pudding
- 2 bananas
- 1
- 3
Instructions:
1. Bowl 1: Combine drained peaches, frozen strawberries, sliced bananas, and pineapples (drained, but save the juice for bowl 2 mixture). Mix together.
2. Bowl 2: Combine pineapple juice, pudding, and tang. Stir together and then add to bowl 1.
3. Refrigerate until served.
Title: Four-Berry Pie
Ingredients:
- 1 mixed berries
- 1 sugar
- 3 cornstarch
- 2 flour
- 1 salt
- 1
Instructions:
1. Pour berries into large bowl and let sit 15-20 minutes- they will still be icy.
2. Meanwhile prepare pie dough.
3. Mix flour and salt in large bowl.
4. Add Crisco and cut in with 2 knives.
5. Add about 1/8 C ice water and mix.
6. Add more water 1 T at a time until dough holds together.
7. Divide in half and form into two balls.
8. To roll out- put about 1/4 C flour in the middle of your cutting board.
9. Place the first ball on the flour, then turn over.
10. This is to be sure that the ball is evenly coated with flour.
11. Begin rolling lightly from the center and work your way around the ball so that you are getting an even circle.
12. Keep scooping teaspoons of flour on top of the dough if your rolling pin starts sticking.
13. When it is slightly larger then your pan, roll the crust up onto the rolling pin to transfer to the pan.
14. Pour sugar/cornstarch mixture over berries and gently mix.
15. Pour into 9" pie pan lined with prepared crust.
16. It will seem like there are too many berries but they will cook down while baking.
17. Heap them up in the middle for a great looking pie.
18. Cover with top crust and cut vents.
19. Sprinkle sugar over crust and bake in 375°F oven for 50 minutes.
Title: Pear Bread Pudding With Jack Daniels Sauce
Ingredients:
- 1 pears
- 2 -3 dried cranberries
- 1/4 white wine
- 2 eggs
- 6 sugar
- 1 1/2 half-and-half
- 2 salt
- 1/4 vanilla
- 1 butter
- 2 butter
- 1/4 brown sugar
- 1 half-and-half
- 1
Instructions:
1. Place bread cubes in a lightly greased lasagna style baking dish.
2. In a sauce pan, poach pears in white wine until softened (10-15 minutes) then add dried cranberries and stir. Remove from heat and allow cranberries to reconstitute in the white wine (5 minutes).
3. In a large mixing bowl, combine eggs, 1 1/2 C sugar, 2 pints Half and Half, salt and vanilla and mix until sugar is dissolved.
4. Pour egg mixture over torn bread cubes toss to coat evenly and allow to absorb (5 minutes). Pour fruit mixture over bread and egg mixture and dot with 2 T of butter.
5. Bake at 350 for 1 hour.
6. Sauce:.
7. Melt butter over medium high heat in a sauce pan.
8. Add brown sugar stirring constantly until sugar is melted and begins to bubble. Add whiskey and bring to a slight boil, stirring constantly for 2 minutes.
9. Reduce heat to medium and stir in half and half. Continue to cook 2-3 minutes more over medium heat until slightly thickened (should have the consistency of hot fudge sauce) when ready.
10. Remove from heat and drizzle over individual servings of Bread Pudding. Enjoy!
Title: Real Kool Cupcakes
Ingredients:
- 3/4 regular margarine
- 1 3/4 sugar
- 1 eggs
- 3 all-purpose flour
- 2 3/4 baking powder
- 4 vanilla
- 1/2 milk
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, beat margarine well.
3. Add 1 1/2 cup sugar and beat until light and fluffy. Do not underbeat.
4. Combine Kool-Aid and remaining sugar.
5. Beat into margarine mixture.
6. Beat in eggs one at a time, beating thoroughly after each addition.
7. Beat in vanilla.
8. Beat in baking powder.
9. Mix in flour and milk alternately until just combined. Do not overbeat.
10. Fill greased and floured baking tins about 2/3 full. Do not overfill.
11. Bake for 25-30 minutes, or until tester comes out clean.
12. Cool on racks and frost as desired.
Title: Lemon Panna Cotta
Ingredients:
- 1 3/4 heavy whipping cream
- 1 1/2 plain gelatin
- 1/3 sugar
- 1/4 lemon zest
- 3 salt
- fresh lemon juice
Instructions:
1. Oil four 5 oz. ramekins.
2. Pour ¼ cup cream into a small heatproof bowl, sprinkle gelatin over the cream; let stand 10 minutes, or until softened.
3. Place the bowl in a larger bowl of hot water and stir until the gelatin has dissolved.
4. Meanwhile, bring the remaining 1 ½ cups cream, the sugar, zest, and salt to a boil over medium heat in a saucepan.
5. Decrease heat to low and cook, at a bare simmer, stirring frequently, for 5 minutes.
6. Remove pan from heat, add the gelatin mixture and the lemon juice, and stir until smooth.
7. Pour through a fine strainer into a 4-cup glass measure.
8. Divide the cream mixture evenly among the ramekins; let cool to room temperature.
9. Refrigerate, loosely covered, for at least 3 hours or up to 1 day, until set and thoroughly chilled.
10. To serve, dip the ramekins, one at a time, into a bowl of hot water for about 5 seconds and run a table knife around the edges.
11. Invert the panna cotta onto 4 chilled dessert plates and serve immediately.
Title: Animal Christmas Cookies
Ingredients:
- 1 1/2 sugar
- 1 butter
- 4 eggs
- 1 baking powder
- 1/2 salt
- 3 flour
- 1 vanilla
Instructions:
1. Mix all ingredients together.
2. Chill.
3. Add more flour if necessary.
4. Roll out and cut with animal cutters.
5. Bake at 350 for 8 minutes.
6. FROSTING FOR HOT COOKIES:.
7. 2 egg whites beaten, add 3/4 lb. powdered sugar and coat while cookies are hot. If frosting has enough sugar in it, it will bake hard on cookies so frost only 3 cookies at a time and decorate kepping rest of cookies hot.
Title: Sunshine Spice Cake
Ingredients:
- 1 carrot
- 1 water
- 1/4 eggs
- 2 mixed spice
- 1
Instructions:
1. Preheat oven to 180 degrees Celcius. Coat a 9 inch square cake pan with cooking spray.
2. In a large mixing bowl combine all ingredients. Beat until smooth.
3. Pour the batter into the cake pan and bake until a toothpick inserted comes out clean - about 25 minutes.
Title: Cinnamon Buttons
Ingredients:
- 1 butter
- 1 sugar
- 1/3 flour
- 1 2/3 ground cinnamon
- 1/4
- 2
Instructions:
1. Place the butter, almonds, and sugar into a large bowl
2. Beat with an electric mixer on medium speed or until light and fluffy.
3. Add the flour.
4. Mix for 2 minutes, or until completely incorporated.
5. Cover the dough with plastic wrap and refrigerate for at least 2 hours.
6. Preheat the oven to 350 degrees Fahrenheit.
7. Place the superfine sugar and cinnamon into a shallow bowl.
8. Mix well.
9. Scoop or roll the cookies into 3/4-inch balls
10. Place them about 1 inch apart n an ungreased baking sheet
11. Bake for 20 minutes, or until they just start to brown on the edges.
12. Cool for about 5 minutes
13. Roll them in cinnamon sugar.
14. Cool on parchment or waxed paper.
Title: Gluten Free and Sugar Free Cobbler
Ingredients:
- 2 -3 stevia
- 1 walnuts
- 1/2 coconut oil
- 1 1/4
- 1/4
- 1/3
- 2
Instructions:
1. Put fruit and Sevia in a 9" cake pan, mix.
2. Sprinkle with nuts.
3. Put baking mix in a bowl, add coconut oil and cut in with pastry cutter until you have small crumbs.
4. Add milk ans stir well. You may need to add a little more.
5. Turn out dough onto floured surface, knead 10 times then roll to about 1/4inch thickness.
6. Cut dough into squares (or any other shape you like) and put on top of fruit. Pieces will overlap some.
7. Sprinkle with Stevia if you like.
8. Bake at 350 for 30 minutes.
Title: Traditional Christmas Gingerbread Cookies
Ingredients:
- 2/3 shortening
- 1/2 brown sugar
- 1 cinnamon
- 1/4 ground cloves
- 2 1/2 ground ginger
- 1 salt
- 3/4 molasses
- 1 egg
- 3 flour
- 1/2 baking powder
- 1 baking soda
Instructions:
1. Mix first bowl ingredients together until it becomes a creamy brown batter.
2. Sift second bowl ingredients; add to the wet batter a little at a time.
3. Mix together until it becomes a crumby dough.
4. Make the dough into a ball and chill for an hour.
5. When ready, cover the dough in flour and place on a heavy floured surface.
6. Knead dough with the palms of your hand and roll it out.
7. Cut into desired shapes.
8. Cook for 10-15 minute until golden brown.
Title: Strawberry Trifles
Ingredients:
- 2 vanilla extract
- 1 strawberries
- 2 ladyfingers
- 12
- 2/3
Instructions:
1. Place apple juice, vanilla and half the strawberries in a food processor or blender. Process until smooth.
2. Place biscuits in a bowl. Working quickly, pour strawberry mixture over biscuits and stir until just coated.
3. Spoon 2 heaped tablespoons biscuit mixture into base of four 1-cup capacity dishes. Top each with 1 tablespoon custard. Arrange 3 to 4 strawberry slices over custard. Repeat layers twice. Cover and refrigerate for 30 minutes. Serve.
Title: Pumpkin Pie Pudding
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 3/4 sugar
- 1/2 biscuit mix
- 2 eggs
- 2 butter
- 2 1/2 pumpkin pie spice
- 2 vanilla
Instructions:
1. In large bowl, combine first 8 ingredients.
2. Transfer to a slow cooker, coated with nonstick cooking spray.
3. Cover.
4. Cook on LOW 6-7 hours.
5. Serve with whipped topping if desired.
Title: 3 Minute No Bake Cookies
Ingredients:
- 2 granulated sugar
- 8 margarine
- 1/2 butter
- 1/3 low-fat milk
- 3 Quaker Oats
Instructions:
1. In large saucepan, combine sugar, margarine, milk and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently.
2. Remove from heat. Stir in oats.* Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered.
3. Makes about 3 dozen.
4. *If using old fashioned oats, cool mixture in saucepan 5 minutes.
Title: Butterscotch Pudding Dessert
Ingredients:
- 1 plain flour
- 1 cream cheese
- 1 Cool Whip
- 3 milk
- 1/2 butter
- 1 margarine
- 2 powdered sugar
- 1 instant butterscotch pudding mix
Instructions:
1. Melt 1 stick butter or margarine; add 1/2 cup chopped nuts and 1 cup flour.
2. Mix together and press into 9x13-inch pan.
3. Bake 15 minutes at 350°.
4. Cool.
5. Cream cheese; add 1 cup powdered sugar and 1 cup Cool Whip.
6. Mix well; spread over cooled crust.
7. Mix 2 boxes instant butterscotch pudding with 3 cups milk; cook until thick and then cool.
8. Spread on cheese layer.
9. Add remaining Cool Whip and sprinkle with nuts.
Title: Mrs. Davis' Grape Pecan Salad
Ingredients:
- 4 green grapes
- 4 red grapes
- 8 fat free cream cheese
- 8 sour cream
- 1 vanilla
- 1/2 light brown sugar
- 1/2 sugar
- 1 pecans
Instructions:
1. Mix cream cheese, sour cream, white sugar and vanilla together in a bowl.
2. Mix in grapes.
3. Refrigerate for 2 hours or overnight.
4. Mix nuts and brown sugar together and and stir into grape mixture before serving.
Title: Homemade Chocolate Pudding
Ingredients:
- 4 cornstarch
- 4 sugar
- 1 milk
- 4 vanilla
- 1
Instructions:
1. Mix cocoa, cornstarch, and sugar in saucepan.
2. Add milk Cook over medium heat until thick.
3. Add vanilla and stir Great served warm or cold.
Title: Fluffernutter Frosting
Ingredients:
- 1 marshmallow cream
- 1/2 peanut butter
- 1/3 butter
- 1/4 margarine
- 1/4 vanilla
- 1 1/3 salt
- 2 confectioners' sugar
- half-and-half cream
- milk
Instructions:
1. In a small bowl, with mixer at low speed, combine Fluff, peanut butter and butter until blended.
2. Increase speed to medium; beat in icing sugar alternately with milk, adding just enough milk to make frosting spreadable; beat in vanilla.
3. (Makes enough to fill and frost two 8" OR 9" layers).
Title: Quick Cherry Turnovers
Ingredients:
- 1 cherry pie filling
- 1 confectioners' sugar
- 1/2 water
- 3 -4
Instructions:
1. heat oven according to directions on can of dough.
2. separate dough triangles.
3. lay out on cookie sheet.
4. place 2 spoonfuls of cherry filling in center of triangle.lay a second triangle over the first and crimp the edges with a fork.
5. bake according to directions on can of dough, usually 8-10 minutes.
6. drizzle with confectioners' sugar glaze, if desired.
7. serve warm.
Title: Black and White Cookies
Ingredients:
- 1 cake flour
- 1/2 baking powder
- 1/2 table salt
- 16 unsalted butter
- 12 1/4 granulated sugar
- 2 eggs
- 1 vanilla extract
- 1/2 light corn syrup
- 1 water
- 1/4 confectioners' sugar
- 1/3 vanilla extract
- 1 1/4 water
- 1/2
- 2
- 2 -4
Instructions:
1. Place oven racks in the upper-middle and lower-middle positions. Preheat oven to 350°F Line 2 baking sheets with parchment or Silpats.
2. Whisk flour, baking powder and salt together in a bowl.
3. In a large bowl (or a stand mixer with the paddle attachment), beat butter and sugar on medium speed until light and fluffy, 4-6 minutes. Beat in eggs one at a time, then vanilla and lemon. Stop and scrape down bowl and beaters as needed.
4. Reduce speed to low and add 1/3 of dry ingredients. When incorporated, add 1/2 of the milk. Add half the remaining dry ingredients, then the rest of the milk, then the last of the dry ingredients, pausing after each addition until it is incorporated.
5. Scoop 1/4-cup mounds of batter onto prepared sheets, spaced 2" apart (you should get about 6 on each sheet). Use a wet finger or the back of a wet spoon to smooth out the tops. Bake until edges are just turning light golden brown, about 15 minute At about 7 minutes, rotate each sheet 180° and swap racks.
6. Let cookies cool on racks 10 minutes, then transfer to wire racks until completely cool, at least 1 hour. Let sheets cool and replace parchment before preparing the next batch of cookies.
7. When all the cookies are done and cooled, prepare the icings. Bring the corn syrup and water to a boil over medium-high heat. Off heat, whisk in confectioner's sugar and vanilla until smooth. Remove half to a separate bowl; whisk melted chocolate and water into one bowl (add water as needed to achieve a spreadable consistency).
8. Place a wire rack over newspaper. Spread 2 tbsp of one icing (you may start with either one) on half of the flat side of each cookie. Let stand on rack until the icing is just set, about 15 minutes. Spread 2 tbsp of the other icing on the other half of each cookie (you can overlap them slightly), then let stand on the rack until icings are fully set, about 60 minutes.
Title: Brown Sugar Pound Cake
Ingredients:
- 2 1/4 light brown sugar
- 1/2 granulated sugar
- 1 butter
- 1/2 shortening
- 2 vanilla extract
- 5 eggs
- 3 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 1 milk
- 1 pecans
- 1/4 butter
- 1/2 light brown sugar
- 1/4 milk
- 1 vanilla extract
- 2 powdered sugar
Instructions:
1. HEAT oven to 350°F Spray 10-inch tube pan with flour no-stick cooking spray. Combine 2 1/4 cups brown sugar, sugar, 1 cup butter, shortening and 2 teaspoons vanilla in large bowl; beat until light and fluffy. Add eggs 1 at a time, beating well after each addition.
2. COMBINE flour, baking powder and salt in medium bowl; mix well. Add flour mixture to butter mixture alternately with milk, beating well after each addition. Stir in pecans. Spread batter in prepared pan.
3. BAKE 1 1/4 hours or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool 1 hour or until completely cooled.
4. MELT 1/4 cup butter in small saucepan over medium-low heat. Add 1/2 cup brown sugar; cook 2 minutes, stirring constantly. Add 1/4 cup milk; bring to a boil, stirring constantly.
5. REMOVE saucepan from heat. Stir in vanilla. Gradually stir in powdered sugar; blend until smooth. Drizzle over cooled cake.
Title: Applesauce Cake (Johnny Cash's Mother's Recipe)
Ingredients:
- 2 1/2 self-rising flour
- 2 sugar
- 3/4 cinnamon
- 1/2 ground cloves
- 1/2 allspice
- 1 1/2 applesauce
- 1/2 water
- 1/2 shortening
- 2 eggs
- 1 raisins
- 1/2
Instructions:
1. Mix all ingredients together in large mixing bowl.
2. Grease pan; sprinkle with sugar and dust out loose sugar.
3. Bake in loaf pan or square pan at 350 degrees for 50-55 minutes.
Title: Sweet Potato and Chocolate Dessert
Ingredients:
- 3 sweet potatoes
- 1 butter
- 2 honey
- 1 ground nutmeg
- 4 creme fraiche
- 100 dark chocolate
Instructions:
1. Peel the sweet potatoes and cut into small pieces.
2. Boil in water until soft - about 10 minutes.
3. Meanwhile melt the chocolate in a bowl in the microwave.
4. Mash the sweet potatoes and add the butter, nutmeg and honey.
5. Spoon the mashed sweet potato into two bowls and pour over the melted chocolate.
6. Now put 2 tablespoons of creme fraiche on top of each bowl.
Title: Sour Cream Chocolate Cake
Ingredients:
- 1 walnuts
- 1 1/2 sugar
- 2 1/2 flour
- 1 1/2 sugar
- 2 sour cream
- 1 baking soda
- 1 vanilla
- 1 salt
- 3 chocolate
- 7
- 1
Instructions:
1. Sift flour, soda,walnuts (optional) and salt together.
2. mix eggs, chocolate, sugar, vanilla, and sour cream together.
3. Fold egg mixture into flour mixture.
4. Pour into 9x12 greased pan or 2 8-inch cake tins.
5. Bake at 350 for 45 minutes or until done.
6. Cool and Frost.
7. ** Can use 3 eggs separated instead of 7 yolks and 1 egg white.
Title: Lemon Cream Cupcakes
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 2 lemon peel
- 1 vanilla
- 3 1/2 flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 2 sour cream
- 3 butter
- 2 1/4 confectioners' sugar
- 2 lemon juice
- 3/4 vanilla
- 1/4 lemon peel
- 1 -2 milk
Instructions:
1. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla and mix well.
2. Combine dry ingredients; add to creamed mixture alternately with sour cream. The batter will be thick.
3. Fill greased or paper-lined muffin cups with 1/4 cup of batter.
4. Bake at 350º for 25-30 minutes or until toothpick inserted near the center comes out clean.
5. Cool 10 minutes; remove to wire rack to cool completely.
6. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk. Beat until smooth.
7. Frost cupcakes when completely cooled.
Title: Monster Cookies
Ingredients:
- 6 butter
- 1/2 granulated sugar
- 1/4 light brown sugar
- 1 vanilla extract
- 1 egg
- 1 all-purpose flour
- 1/2 baking soda
- 2 ice cream
Instructions:
1. Heat oven to 350°F
2. Line 2 9-inch round baking pans with foil, extending foil over the edges of the pans.
3. Beat butter, granulted sugar, brown sugar and vanilla untill fluffy.
4. Add egg; beat well.
5. Stir together flour and baking soda; gradually add to butter mixture, beating untill well blended.
6. Stir in milk chocolate chips. Spread 1/2 of the batter into each pan,leaving 1 inch around the outside. (cookies will spread when baking).
7. Bake 18-22 minutes or until pale brown on top. Cool completely. Carefully remove cookies from pan and remove foil, frost if desired. Cut cookies into wedges and top with a scoop of ice cream if desired. Serve immediately and enjoy.
Title: My Pie Crust
Ingredients:
- 2 all-purpose flour
- 3/4 sweet butter
- 1 sugar
- 1/4 salt
- 1/3 water
Instructions:
1. Preheat your oven to 375 degrees.
2. Mix all the dry ingredients (minus the water and butter) in a bowl.
3. Cut the butter into 1/2-inch cubes, and drop them into the flour mix.
4. Add the water, and start kneading.
5. At first, you'll just have flour-crusted butterballs, but after a while it'll start to soften.
6. As soon as you have a big buttery ball,stop kneading.
7. Spread the dough out into a 9-inch pie dish.
8. Make sure you maintain a consistent thickness.
9. Bake at 375 degrees for 35 minutes.
Title: Passover Orange Walnut Torte
Ingredients:
- 6 eggs
- 1 1/3 granulated sugar
- 1/4 fresh lemon juice
- 3 potato starch
- 2 walnuts
- 1/2 salt
- 1/2 powdered sugar
- 1
Instructions:
1. Set oven rack at middle of oven; preheat oven to 325 degrees F.
2. In a large bowl with an electric mixer, beat egg yolks until thick and pale, add sugar gradually, beating. Beat until very thick.
3. Beat in orange juice, lemon juice and rind. Add matzo cake meal and potato starch gradually, beating. Beat until combined well. Fold in walnuts gently.
4. In a separate bowl with clean beaters, beat egg whites with a pinch of salt until they just hold stiff peaks.
5. Stir 1 cup of the beaten egg whites into the orange mixture. Fold in remaining egg whites gently but thoroughly.
6. Pour into an ungreased 9 inch tube pan (3 ½ inches deep) with a removable bottom. Bake about 55 to 60 minutes or until cake tester comes out clean.
7. Invert pan over the neck of a bottle, let it cool upside down.
8. Run a knife around edge of pan; remove side of pan. Run a knife under bottom of torte to release it.
9. Transfer carefully with two spatulas to a serving plate. Sprinkle with sifted powdered sugar.
Title: Orange Cranberry Pound Cake
Ingredients:
- 1 1/4 butter
- 1 cream cheese
- 2 sugar
- 6 eggs
- 1/2 vanilla
- 2 oranges, zest of
- 4 all-purpose flour
- 2 baking powder
- 1/2 clove
- 1/4 salt
- 2 1/4 fresh cranberries
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 9 inch bundt pan.
3. In mixing bowl, using mixer on medium speed, cream butter, cream cheese, and sugar until light and fluffy.
4. Reduce speed to low and mix in eggs one at a time.
5. Add vanilla and orange zest, scraping the sides of the bowl after each addition.
6. Stir together dry ingredients (flour, baking powder, cloves, and salt) in a medium bowl, mixing well.
7. Gradually add the dry ingredients to the butter mixture.
8. Beat on low speed until smooth.
9. DO NOT over beat.
10. Fold in cranberries.
11. Pour into the nonstick prepared Bundt cake pan (I do spray mine lightly with PAM to prevent sticking).
12. Bake for 50 to 55 minutes or until knife inserted in the center comes out clean.
13. Cool completely before serving and dust with powdered sugar if desired.
Title: The Bomb
Ingredients:
- 2 Cool Whip
- 2 instant chocolate pudding mix
- 1 water
- 1 1/3 eggs
- 1/2 skim milk
- 3
- 4
- 8
Instructions:
1. Bake cake according to directions using the water, eggs and oil listed in the ingredients above in 2- 8 inch round pans.
2. After cakes have cooled, place 1 in the bottom of a very large (preferably clear) glass bowl or trifle bowl.
3. Mix 1 box of pudding (do 1 box at a time) with 2 of the cups of milk. (I usually cut a couple of tablespoons of milk from each box to assure that it sets up properly). Pour over the cake in bottom of the bowl.
4. Spread 1 container of cool whip over pudding layer.
5. Place second cake on whip cream.
6. Mix second box of pudding and pour over the cake.
7. Spread second container of cool whip over pudding.
8. Break heath bar ( freezing first helps) and sprinkle evenly over top (can substitute mini chocolate chips or chocolate shavings).