lumicero/recipes-ing2inst huggingface dataset:
Title: Absolutely Sinful! Sticky Toffee Pudding With Pecan Toffee Sauce
Ingredients:
- 3 butter
- 5 soft brown sugar
- 2 eggs
- 6 self-raising flour
- 6 dates
- 6 boiling water
- 1 vanilla essence
- 2 instant coffee granules
- 3/4 fresh coffee
- 8 bicarbonate of soda
- 6 soft brown sugar
- 12 butter
- 2 pecan nuts
Instructions:
1. Heat the oven to 180C/360°F Lightly butter 8 x 3" ramekin dishes. I like to spray them to coat them evenly.
2. Soak the dates in the boiling water for about half an hour to soften them. Add the bicarbonate of soda, vanilla essence and coffee mixture, mix well and allow to soak for 30 minutes more.
3. In a separate bowl, beat the butter and sugar until light and fluffy, then add the beaten eggs, a little at a time, and beat well after each addition. Fold in the sifted flour, again a little at a time, gently mixing through after each addition.
4. Then add the date mixture. You should have a fairly sloppy mixture, it looks all wrong - but it is ALL right, I promise you! Divide the mixture equally between the ramekins, place them on a baking tray and bake for 25 to 30 minutes, or until well risen.
5. Cool for 5 minutes, then loosen them around the sides with a butter knife and turn out. The puddings can be cooled and frozen at this stage. After freezing, defrost, pour the hot sauce over and re-heat to serve as instructed below.
6. To serve:- Place the puddings in a shallow ovenproof dish. Heat the grill. Make the sauce by melting the butter, cream, pecans and sugar together in a pan, and stir well.When just boiling, pour HALF of the sauce over the puddings; and then continue to heat the sauce on a rolling boil until it has thickened.
7. Place the puddings 5" below the grill and cook for about 8 minutes, making sure that the nuts and sauce does not burn too badly; you should have toasted nuts in places, with a sticky toffee glaze which is almost crunchy.
8. Serve with the extra toffee sauce in a heatproof jug, chilled cream, custard, ice-cream, or just NAKED!
Title: Rogene's Bread Pudding With Vanilla Sauce
Ingredients:
- 1/2 milk
- 1 1/2 sugar
- 1 1/2 salt
- 1/2 nutmeg
- 1/2 raisins
- 5 eggs
- 2 cinnamon
- 2 vanilla
- 2 sugar
- 1 butter
- 1 milk
- 1 vinegar
- 2 light corn syrup
- 3/4 baking soda
- 4 -5 vanilla
Instructions:
1. To make bread pudding: mix everything but raisins. Set aside.
2. In a 9x13 inch baking dish layer bread halfway up. Pour mixture over. Sprinkle raisins on top. Bake at 350 degrees for approx 45-60 minutes, checking often for a knife to come out clean.
3. To make sauce: Heat all ingredients except the vanilla over medium heat, stirring constantly. Bring to a boil and boil for 5 minutes. Remove from heat and add vanilla.
4. Spoon yourself out some bread pudding and top it off with the sauce and some cool whip.
Title: Gajar Ka Halwa (Carrot Halwa)
Ingredients:
- 3/4 ghee
- 1 carrot
- 1 1/2 evaporated milk
- 2 sugar
- 100 water
- 15 saffron
- 1/4 cardamom powder
- 1
- 1/2
Instructions:
1. Grate khoya and keep aside.
2. Combine carrots and milk in a large heavy based pan.
3. Bring to a boil.
4. Lower the heat and cook the carrots, stirring constantly, until all the milk dries up.
5. Pour ghee into the carrots.
6. Add khoya.
7. Saute for a few minutes.
8. Add sugar.
9. Continue to cook and stir the carrot mixture till it dries.
10. Remove from heat when still moist.
11. Stir in the saffron, cardamom powder and almonds, reserving a few for garnish along with silver foil.
12. Reheat carrot halwa just before serving with a little milk.
13. If not serving immediately, refrigerate carrot halwa and re-heat and serve when desired.
14. Handy hint: If u dont have khoya, use 1 cup whole milk powder mixed with 1 tsp ghee and 1-2 tbsp water to get a dough like consistency.
15. This makes 100gms of khoya.
Title: Baked Sweet Yams in Pineapple Juice
Ingredients:
- 4 butter
- 3/4 sugar
- 1/4 - 1/2
- 2 -4
Instructions:
1. Peel and cut yams. cut to diagonal slices about 1/4 inch slices.
2. Boil pineapple juice and sugar till syrupy.
3. Add yams and simmer for 10 minutes.
4. Remove yams and transfer to 13x9 pan.
5. Arrange slices to nice galette design, overlapping each pieces.
6. Meanwhile, add butter to the pineapple syrup, let simmer till fully incorporated.
7. Pour on the yam slices.
8. Bake in pre heated 350 oven till tender about 30 minutes.
9. This will be thickened and gooey.
10. Serve warm.
11. Delicious!
Title: Protein Enriched Any Flavor Pudding
Ingredients:
- 1 skim milk
- 1/2 pudding mix
- 4
Instructions:
1. pour skim milk into blender.
2. add protein powder and blend on medium for 15 seconds.
3. add pudding mix and blend or 45 seconds on high.
4. pour into 2 bowls. chill in refrigerator for at least 45 minutes before serving.
5. top with fat free cool whip if desired!
Title: Pineapple Macadamia Pound Cake
Ingredients:
- 2/3 boiling water
- 2/3 flour
- 1 1/2 baking powder
- 1/2 salt
- 1/4 unsalted butter
- 3/4 sugar
- 1 1/4 eggs
- 3 milk
- 1/2 dark rum
- 1 vanilla extract
- 1
- 3/4
Instructions:
1. Combine dried pineapple and boiling water in a small bowl; let stand 15 minutes; drain thoroughly and blot dry.
2. If pineapple pieces are large, cut them into 1/2-inch pieces.
3. Heat oven to 325°.
4. Sift together flour, baking powder and salt; set aside.
5. Beat butter and sugar with an electric mixer on high speed until light, 3 minutes; add eggs one at a time, mixing well after each addition; reduce mixer to low speed; add milk, rum, and vanilla; add flour mixture, mix just until combined; fold in pineapple and nuts with a spatula.
6. Grease and flour an 8 1/2" x 4 1'2" loaf pan; transfer batter to pan; bake until a wooden pick inserted in the center comes out clean, about 1 1/2 hours.
7. Cool in the pan 10 minutes; loosen cake from the sides of the pan with a flexible knife; invert onto a wire rack and cool completely before slicing.
Title: Mango Custard (Vegan)
Ingredients:
- 2 mangoes
- 1/2 coconut milk
- 12 agar-agar
- 2
Instructions:
1. In a blender, puree mangoes and ice until smooth. In a large saucepan over medium-high heat, bring coconut milk and agave nectar to a boil. Lower heat to medium. Add agar agar and whisk for about 5 minutes, until powder has dissolved.
2. Add mango puree to coconut milk mixture. Remove from heat, pour into serving dishes, and refrigerate about one hour before serving.
Title: Sam's Ambrosia
Ingredients:
- 300 marshmallows
- 600 chocolate chips
- 1
- 180
- 200
Instructions:
1. Drain blueberries (or boysenberries) but make sure that there is stil some syrup left (enough so that they are still dripping) and set aside.
2. Chop marshmallows in half and set aside.
3. Whip cream in large bowl till it makes soft peaks.
4. Add yohurt, drained blueberries (or boysenberries), marshmallows and all but one heaped tablespoon of chocolate chips and stir gently until mixed.
5. Sprinkle the remaining chocolate chips over the top for decoration.
6. Cover and refrigerate for at least 2 hours. This tastes best if left for about 8-12 hours before serving.
7. Can also be transferred to parfait glasses (and layered with extra berries if you like) for a classy touch!
Title: Strawberry Rhubarb Dump Cake
Ingredients:
- 6 -8 fresh rhubarb
- 6 -8 frozen rhubarb
- 1 1/2 granulated sugar
- 6 strawberry Jell-O gelatin dessert
- 1 water
- 1 1/2 butter
- 1/2 margarine
Instructions:
1. Put ingredients in a buttered 9 x 12 x 2-inch pan in even layers in the order that they are given - DO NOT MIX.
2. Bake in a 350° oven for 1 hour.
Title: Caramel Frosting
Ingredients:
- 1/2 butter
- 1/4 milk
- 1 brown sugar
- 2 - 2 1/2 powdered sugar
Instructions:
1. Melt the first three ingredients together on low heat.
2. Once melted, turn heat up to medium and DO NOT STIR for 3-5 minutes or until center becomes bubbly and amber colored.
3. Remove from heat and cool.
4. Once cooled add powdered sugar.
Title: South African Milktart With an Easy Shortcrust Base
Ingredients:
- 125 butter
- 100 caster sugar
- 1 egg
- 275 flour
- 10 baking powder
- 2 salt
- 1 milk
- 125 milk
- 3 eggs
- 30 flour
- 25 butter
- 150 sugar
- 30 cornflour
- 5 vanilla essence
- 2 salt
- 10 ground cinnamon
Instructions:
1. Pre heat oven to 200 degrees celcius.
2. Grease 2 pie plates with a volume of 1 litre each.
3. TO MAKE THE BASE.
4. Cream the butter and sugar.
5. Add the egg and mix.
6. Sift the flour baking powder and salt together.
7. Mix the flour mixture with the egg mixture, using a 'cutting' motion with a firm spatula or spoon.
8. If the mixture seems dry, use your hands to press it all together, but do not over handle - do not add any liquid! The mixture will come together!
9. Break off pieces and use your fingers to press the dough into the base and sides of the pans to form the crust.
10. Bake for 10 to 12 minutes until the sides start to brown lightly and remove from oven.
11. TO MAKE THE FILLING.
12. Heat the 1 litre of milk and butter to boiling point.
13. Separate 2 of the eggs keeping the egg whites apart.Whisk the egg whites until sof peaks form.
14. Mix the 125ml extra milk, 1 whole egg, 2 egg yolks, sugar, flour,cornflour and salt to a paste.
15. Gradually add a little of the boiled milk to this mixture.
16. Then add this mixture to the rest of the boiled milk and beat with a whisk to prevent lumps from forming.
17. Bring this mixture to the boil stirring all the time until it thickens.
18. Add vanilla essence and stir through.
19. Fold the whisked egg whites into the hot custard.
20. Pour this filling into the baked bases and sprinkle cinnamon over the top.
21. Allow milktart to cool down completely until mixture is set.
22. Note1: To make the custard in the microwave heat the milk for about 8 minutes (in a 900w oven).
23. Once the egg mixture has been added return to the microwave for about 6 minutes, stirring after each minute to prevent lumps forming and continue as per instructions.
24. Note2: If you are using extra large eggs increase the amount of cornflour, otherwise the 'custard' will be less firm, but still delicious!
Title: Apple Butter-Pecan Cake
Ingredients:
- 2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 ground cinnamon
- 1/2 salt
- 1/2 ground nutmeg
- 1/8 ground cloves
- 1/2 butter
- 1 sugar
- 1 brown sugar
- 3 eggs
- 1 1/3 apple butter
- 2 milk
- 1 pecans
- 1 powdered sugar
- 1 butter
- 1 vanilla
- 1 -2 warm water
Instructions:
1. Preheat oven to 350°; grease a 10-inch fluted tube pan; set aside.
2. In a medium bowl, stir together flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves; set aside.
3. In a big bowl, beat butter with an electric mixer on med-high speed for 30 seconds.
4. Add sugars, beating until combined.
5. Beat in eggs, apple butter, and milk.
6. Add flour mixture, beating just until combined.
7. Stir in pecans.
8. Pour batter into prepared pan, spreading evenly.
9. Bake for 50-60 minutes or until the top springs back when lightly touched and a toothpick inserted in center comes out clean.
10. Cool in pan on wire rack for 10 minutes.
11. Remove cake from pan; cool on wire rack for 15 minutes.
12. Make icing--in a small bowl, stir together the powdered sugar, butter, and vanilla.
13. Stir in enough warm water to make an icing of drizzling consistency.
14. Drizzle Vanilla Icing over cake; cool completely.
Title: Soft Centred Chocolate Pudding
Ingredients:
- 125 butter
- 1/3 white sugar
- 200 baking chocolate
- 3 eggs
- 2/3 caster sugar
- 1/4 self-raising flour
- 200 baking chocolate
- 1/3
Instructions:
1. Preheat oven to 200c.
2. Using 1 tablespoon butter, lightly grease four 3/4-cup capacity ovenproof bowls. Sprinkle 1 tablespoon white sugar into each bowl and turn to coat.
3. Place chocolate and remaining 100g butter in a heatproof bowl over a saucepan of simmering water. Heat, stirring with a metal spoon, for 5 minutes or until smooth.
4. Remove from heat.
5. Using an electric mixer, beat eggs and caster sugar until pale and thick. Add warm chocolate mixture. Sift flour over mixture.
6. Stir gently to combine. Pour batter evenly into bowls. Bake for 20 to 25 minutes or until pudding tops are cracked.
7. Stand puddings in bowls for 5 minutes. Carefully loosen puddings. Turn onto a plate lined with baking paper. Turn upright onto plates (alternatively, serve in bowls).
8. Make chocolate fudge sauce:
9. Combine chocolate and cream in a microwave-safe bowl. Heat, uncovered, on HIGH(100%) for 2 or 3 minutes, stirring with a metal spoon every minutes, or until smooth. Drizzle pudding with warm sauce. Serve and enjoy!
Title: Armenian Nutmeg Cake - Honigkuchen Marlenka
Ingredients:
- 2 brown sugar
- 2 flour
- 2 baking powder
- 1 baking soda
- 1 salt
- 1/2 butter
- 1 milk
- 1 egg
- 1 nutmeg
- 1/2 walnuts
Instructions:
1. Combine sugar, sifted flour, baking powder, and salt.
2. Rub in butter until mixture resembles fine breadcrumbs.
3. Press half the mixture into a well greased 8x8" square pan.
4. Dissolve baking soda in milk, add egg and nutmeg and pour over remaining sugar and flour mixture.
5. Mix well, then spoon into pan on top of pressed in mixture.
6. Sprinkle walnuts over.
7. Bake in preheated oven at 350F for 1 hour.
8. Allow to stand 15 minutes before turning out on to a wire rack to cool.
Title: Delicious Italian Biscotti
Ingredients:
- 2 flour
- 1 1/2 baking powder
- 1 sugar
- 1/2 unsalted butter
- 1 lemon zest
- 1 1/2 anise
- 2 eggs
- 3/4 walnuts
- 2/3 dried cranberries
Instructions:
1. Preheat oven to 350 degrees.
2. Line baking pan with parchment paper.
3. Crush walnuts up, making them textured but neither ground nor whole.
4. Whisk flour and baking powder.
5. Beat sugar, butter, lemon zest, and anise.
6. Add eggs, one at a time.
7. Add flour mixture gradually.
8. Add cranberries and walnuts (dough gets very thick).
9. Form dough into a 13 inch long 3 inch wide log.
10. Bake 30-40 minutes, until golden brown.
11. Cool completely, about 30 minutes.
12. Cut into 1 inch wide cookies.
13. Put back on pan and bake for 15 more minutes.
14. Cool completely.
15. If desired, dip ends in melted white, dark or milk chocolate and refrigerate for 10 minutes.
16. Serve!
Title: Croissant Bread Pudding
Ingredients:
- 10 milk
- 2 heavy cream
- 2 sugar
- 1 brown sugar
- 1 eggs
- 3 vanilla
- 1 cinnamon
- 1 pecans
- 1/2
Instructions:
1. Prepare a 9x13 baking dish with cooking spray or rub with butter.
2. Place croissant cubes in the bottom of pan.
3. Sprinkle cubes with pecan pieces.
4. In a large mixing bowl, combine milk and heavy cream. Whisk in both sugars, eggs, vanilla and cinnamon. Combine until smooth and well blended. Pour over the top of croissant cubes and pecans. Very gently press down cubes so they are all moist.
5. Cover with foil and refrigerate for 1-3 hours.
6. Preheat oven to 350°F.
7. Uncover and bake for 35-40 minutes. It should be nicely browned and slightly jiggly.
8. Let sit for 5-10 minutes as it will be very hot. Top each serving with vanilla ice cream or some type of warm caramel sauce.
Title: Pricomigdale
Ingredients:
- 1 sugar
- 2 eggs
- 3/4 butter
- 1 ground walnuts
- 1 flour
- 1
Instructions:
1. Cream the sugar with the eggs and butter.
2. Add walnuts, rum flavoring and flour.
3. Mix well then drop by teaspoons onto greased cookie sheets,leaving plenty of space in between.
4. Bake at 350 degrees until golden brown (about 10 minutes).
Title: Cake Balls
Ingredients:
- 1 eggs
- 3 water
- 1/3 cream cheese
- 1 1/3 butter
- 2 milk
- 1 sugar
- 1/2
- 3
Instructions:
1. Prepare the cake mix according to package directions using any of the recommended pan sizes.
2. When cake is done, wait about 20 min then crumble while warm into a large bowl, and stir in the melted cream cheese until well blended.
3. In a sauce pan put the butter and milk then add the chocolate chips. stirring occasionally until smooth.
4. Use a spoon to scoop and form balls of the chocolate cake mixture.
5. Dip the balls in chocolate frosting using a toothpick or fork to hold them.
6. Place into wax paper.
7. Sprinkle almonds and sugar for decoration.
8. Keep refrigerated for 30 min before serving.
Title: DIY Creamsicles
Ingredients:
- 1 yogurt
- 1/2 artificial sweetener
Instructions:
1. Combine ingredients in a food processor or blender. Sweeten to taste.
2. Transfer mixture to a popsicle mold.
3. Freeze 8 hours or overnight.
4. Remove popsicles from mold and devour!
Title: Apple Cinnamon Squares
Ingredients:
- 2 flour
- 2 brown sugar
- 1/2 margarine
- 1 english walnuts
- 1 cinnamon
- 1/2 baking soda
- 1/2 salt
- 1 low-fat sour cream
- 1 vanilla
- 1/2 egg
- 2 apples
Instructions:
1. In large bowl combine flour, brown sugar, margarine and walnuts and mix well.
2. Press 2 3/4 c of the mixture firmly into an ungreased 9x13 pan.
3. Add remaining ingredients to mixture left in bowl and blend well.
4. Spread this mixture over what was pressed into the pan.
5. Bake at 350 for 40 minutes or until a toothpick inserted in center comes out clean. Serve warm sprinkled with powdered sugar or cool whip.(I used the french vanilla flavor of cool whip).
Title: Blueberry Cream Cheese Bread Pudding
Ingredients:
- 4 eggs
- 4 sugar
- 3/4 vanilla extract
- 2 half-and-half
- 1 fresh blueberries
- 2 cream cheese
- 2 sugar
- 8 confectioners' sugar
- 2
- 1
Instructions:
1. Preheat oven to 425°.
2. Spray a 2 quart shallow baking dish.
3. Bake the cubed bread for 8-10 minutes on a cookie sheet.
4. Beat eggs and 3/4 cup sugar in bowl, until light colored.
5. Add the orange peel and vanilla, then half & half; mix well.
6. Put the toasted bread cubed in the dish and cover with half of the berries.
7. Combine cream cheese and 2 tablespoons sugar, mixing well.
8. Drop this over the berry and bread mixture.
9. Sprinkle the remaining berries on top.
10. Pour egg mixture over.
11. Wait 5 minutes, then bake 50-55 minutes.
12. Sprinkle the confectioners' sugar over before serving warm.
Title: No Bake Chocolate Peanut Butter Pretzel Crunch Bars
Ingredients:
- 1/2 unsalted butter
- 1 1/4 peanut butter
- 1 confectioners' sugar
- 1 chocolate chips
- 1 creamy peanut butter
- 2 vegetable shortening
- 1
- 3/4
Instructions:
1. Line the bottom of an 8 x 8-inch square pan with parchment or aluminum foil.
2. Mix the melted butter with the pretzel crumbs, peanut butter and confectioner's sugar. Turn into prepared pan and spread evenly in pan. Chill for about 1 hour.
3. Place chocolate morsels, 2 tbsp peanut butter and shortening in a microwave-safe bowl. Microwave on HIGH for 1 minute. Stir until mixture is smooth. You may have to return the bowl to the microwave for another 15-20 seconds if morsels are not completely melted.
4. Add the rice cereal to the chocolate mixture, stirring to coat well.
5. Spread on top of chilled peanut butter mixture and return to refrigerator to chill until firm, about 3 hours.
6. When well chilled, cut into 9 bars.
Title: Christmas Cream Cheese Cookies
Ingredients:
- 1 butter
- 1 cream cheese
- 1 sugar
- 1/2 vanilla extract
- 2 1/2 flour
- 1/2 salt
- 1/2
Instructions:
1. Cream together the butter and cream cheese. Add sugar and vanilla; beat until fluffy.
2. Combine the flour and salt; gradually add to creamed mixture until well mixed. Cover bowl and refrigerate for 15 minutes.
3. Shape dough into three 6" rolls, 1.5" in diameter. Wrap each roll tigtly in waxed paper and refrigerate overnight.
4. Preheat oven to 325 degrees. Remove one roll of dough from refrigerator at a time. Coat each roll with red or green sugar crystals or a combination. Cut dough into 1/4" slices.
5. Bake for 10-12 minutes on greased cookie sheet or until set.
Title: Gingerbread Drop Cookies
Ingredients:
- 1 shortening
- 1 1/2 brown sugar
- 1 1/2 baking soda
- 1 1/2 ginger
- 1 1/2 cinnamon
- 1/4 clove
- 1/3 molasses
- 2 eggs
- 1 milk
- 3 1/2 flour
- 1/2 raisins
- 1/2 pecans
- walnuts
Instructions:
1. In a large mixing bowl beat shortening with an electric mixer on medium to high speed. Add brown sugar, baking soda, ginger, cinnamon, and cloves.
2. Beat until well combined.
3. Beat in molasses, eggs, and milk until well mixed.
4. Beat in as much flour as you can with the mixer.
5. Stir in any remaining flour with a wooden spoon.
6. Stir in raisins and nuts.
7. Drop dough by rounded teaspoonfuls onto an ungreased cookie sheet.
8. Bake in a 375° oven for about 8 minutes or until bottoms are lightly browned.
9. Remove from pans and cool on wire racks.
Title: Beth's Carrot Cake
Ingredients:
- 3 eggs
- 8 sugar
- 4 vanilla
- 1 flour
- 4 nutmeg
- 1 cinnamon
- 2 baking powder
- 1 baking soda
- 2 salt
- 1 carrots
- 5 crushed pineapple
- 2 walnuts
- 3
Instructions:
1. Mix vegetable oil, eggs and vanilla in a bowl; set aside.
2. Place sugar, flour, nutmeg, cinnamon, baking powder, soda and salt in large bowl.
3. Mix wet ingredients into dry till well blended.
4. Fold in carrots, pinapple and nuts.
5. Bake times are approximate (insert knife in center, cake is done when comes out clean).
6. Spring Form pan: 60-70 minutes.
7. Tube/Bundt pan: 50-60 minutes.
8. Loaf pan: 40-50 minutes.
9. 8" cake pans: 30-35 minutes.
10. Again, this recipe makes several of the above. I usually make a two layer cake then maybe a loaf or mini loafs. I imagine you could make some nice muffins or sheet cake as well but I am not sure of the cook times. Top with your favorite cream cheese frosting or eat plain.
Title: Angel Flake Cookies
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1 dates
- 1 vanilla
- 1 coconut
- 1
Instructions:
1. In a medium saucepan, boil butter, sugar, and chopped dates over medium heat for 3 minutes; stirring constantly to bring the 3 ingredients into one thick brown mixture.
2. Remove from heat.
3. Fold in rice krispies, nuts, and vanilla; blend well.
4. Cool slightly.
5. Roll mixture into 1-inch balls; roll in coconut to coat evenly.
6. Cool completely before storing in container with lid.
Title: Fig Cake (Gateau De Figue)
Ingredients:
- 1 fresh fig
- 3/4 butter
- 1 sugar
- 3 eggs
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 baking soda
- 1 ground nutmeg
- 1 ground cinnamon
- 1 ground ginger
- 1 buttermilk
- 1 vanilla
- 1 pecans
Instructions:
1. Preheat oven to 350 Degrees F.
2. Grease and flour a bundt-style pan and set aside.
3. In a large mixing bowl, cream butter and sugar.
4. Add the eggs, one at a time, blending after each addition.
5. In a separate bowl, combine the flour, baking powder, soda and spices.
6. Add these dry ingredients, alternately with the buttermilk, into the sugar mixture.
7. Stir constantly until all ingredients are well incorporated into the batter.
8. Add vanilla, pecans and figs.
9. Stir well and pour into the greased pan.
10. Bake for approximately 1 hour or until cake tester comes out clean.
11. Allow to cool.
12. Remove from pan.
13. You may wish to serve with ice cream or a dollop of fresh whipped cream.
Title: Chocolate Glaze for Cakes (That Hardens)
Ingredients:
- 1 shortening
- 1/4 margarine
- 3 light corn syrup
- 2 water
- 1 water
Instructions:
1. Make certain that the cake has been chilled in the fridge before starting the glaze.
2. In a 4-cup pyrex bowl or measuring cup or a microwave-safe bowl combine all ingredients.
3. Microwave on HIGH for about 2 minutes or until melted and smooth, removing once to stir.
4. Allow to sit at room temperature for about 5 minutes to allow to thicken enough so that it will not run off the cake (test out the consistency by drizzling a small amount over the top of the cake).
5. Drizzle over top of the cold cake, then refrigerate (the glaze will harden even more when refrigerated).
Title: Pineapple-Spiced Tea Cake
Ingredients:
- 2 granulated sugar
- 1 butter
- 1 milk
- 1 key lime juice
- 1 baking soda
- 3 all-purpose flour
- 1 allspice
- 2 cinnamon
- 1/4 clove
- 4 eggs
- 1 vanilla extract
- 1 pecans
- 1/2 pine nuts
- 1/2
Instructions:
1. Prepare a 12-cup Bundt pan with oil or cooking spray.
2. Stir the Key Lime juice and the baking soda into the milk.
3. Sift flour and spices together in a separate bowl.
4. Mix the chopped nuts together to ensure an even distribution.
5. In the mixer, cream the sugar and butter together.
6. Add the eggs one at a time to the butter-sugar mixture.
7. Add the preserves and vanilla.
8. Add the flour-spice mixture and the milk – alternating until all incorporated.
9. Fold in the nuts.
10. Pour into the prepared Bundt pan and bake in the middle of the 350 oven for 1 hour.
11. Remove from oven and let cool for 15 minutes.
12. Invert onto a cooling rack and let cool completely.