lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Split Cake
Ingredients:
- 1 1/2 granulated sugar
- 1 1/2 unsalted butter
- 2 vanilla extract
- 5 eggs
- 3 self-rising flour
- 3/4 milk
- 2 vanilla instant pudding mix
- 2 milk
- 1 bananas
- 1 maraschino cherries
- 1
- 2
- 1/2
- 10 -12
Instructions:
1. Cake: Grease and flour two 10 x 15-inch jelly roll pans or two 9 x 13-inch pans. Our Cake Release Spread works well here.
2. In a large mixing bowl, beat together the sugar, butter and flavoring for 2 to 3 minutes, until no lumps of butter remain. Continue beating, adding the eggs one at time, and scraping the bottom and sides of the mixing bowl to make sure everything is evenly mixed. Beat until the batter is light-colored and fluffy. Add the flour alternately with the milk, mixing to form a smooth batter. Scoop the thick batter into the prepared pans, smoothing to the edge of the pans.
3. Bake the cakes in a preheated 350°F oven for 14 to 16 minutes, or until a cake tester inserted into the center comes out clean. Let the cakes cool in the pan for 10 minutes before turning them out onto a rack to finish cooling.
4. Filling: Combine the instant pudding mix, cream and milk, whisking for about 2 minutes, till the pudding begins to thicken. Set it aside.
5. Assembly: Slice each cake in half the long way to make four layers, each about 4 or 5 inches wide and 13 to 15 inches long. Place one of the layers on a serving platter and spread it with the strawberry filling. Top that with a second piece of cake. Spread about one-third of the pudding mixture across that cake layer, followed by the pineapple filling.
6. Next, add the third layer of cake. Spread one-third of the pudding over the top of that layer, followed by the sliced bananas. Add the final layer and top it with the remaining pudding. Sprinkle the pudding with chopped nuts, then drizzle it with chocolate sauce. Finally, arrange the cherries on top. Refrigerate the cake until ready to serve.
Title: C.M.P. Dessert
Ingredients:
- 1 1/2 flour
- 3/4 margarine
- 1 unsalted peanuts
- 1/4 - 1/2 unsalted peanuts
- 1/4 peanut butter
- 18 cream cheese
- 1 confectioners' sugar
- 1 Cool Whip
- 1 instant chocolate pudding mix
- 1 instant vanilla pudding
- 2 1/2 milk
Instructions:
1. Mix flour, margarine and 1 cup peanuts.
2. Mixture will be lumpy.
3. Spread into a 9x13 dish.
4. Bake at 350 degrees for 20 minutes.
5. Mix peanut butter, cream cheese, confectioner's sugar and 8 oz cool whip.
6. Add to 1st layer that you baked.
7. Refrigerate this now, while making the 3rd layer.
8. Combine the 2 puddings and milk in a bowl, pour over 2 layers.
9. Top the dessert with the other 8 oz of Cool Whip, sprinkle with chopped peanuts.
10. Refrigerate and chill upon serving.
Title: Apple Upside-Down Cake
Ingredients:
- 1/2 butter
- 1/2 light brown sugar
- 2 apples
- 2 eggs
- 2/3 sugar
- 1/3 cake flour
- 1 baking powder
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Place butter in a 9-inch round cake pan. Heat in oven until melted. Sprinkle in brown sugar. Stir until well moistened. Arrange apple slices in pattern on top of brown sugar-butter mixture. Press apples firmly into mixture. Heat pan in oven until sugar starts to bubble. Set aside.
3. Beat eggs and sugar until light and fluffy. Gradually beat in apple juice and lemon extract. Sift cake flour and baking powder together. Add to mixture, stirring until smooth. Pour batter over apples.
4. Bake 35 to 40 minutes, or until toothpick inserted in center comes out clean. Remove from oven and invert on serving platter. Let the pan STAY over cake for 5 minutes BEFORE removing.
Title: Cream Cheese Frosting Low-Calorie
Ingredients:
- 1 reduced-fat cream cheese
- 1/4 butter
- 1/2 vanilla
- 1 Splenda granular
- 1/2 powdered sugar
- 1/2
Instructions:
1. Place frosting ingredients in a mixing bowl.
2. Mix on medium speed until well blended.
3. Ice cake when cake is completely cool.
4. Optional garnishes: Sprinkle finely chopped walnuts.
5. Makes enough to frost a two-layer 9 inches cake.
Title: Dark Chocolate and Rum Truffles
Ingredients:
- 400 dark chocolate
- 125 rum
- 2 dark chocolate
- 375 white chocolate chips
- 1
Instructions:
1. Remember: when melting the chocolate DO NOT let your bowl touch the water.
2. Place the chopped chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts and the mixture is smooth. Stir in rum. Place in the fridge until the mixture is firm enough to roll into balls.
3. Line a trays with baking paper. Roll chocolate mixture into a ball ( you can vary the size but 2 teaspoons might be a good start size). Place on trays. Repeat until mixture is gone then place in the fridge for 1 hour or until firm.
4. When firm place the dark chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water . Stir with a metal spoon until the chocolate melts and is smooth.
5. Divide the truffles into 2 batches this is so they will keep firm while working them. Remove 1 batch from the fridge. Use a fork to dip truffles 1 at a time, in the melted chocolate to coat. Gently tap the fork on the edge of the bowl to allow excess chocolate to drip off. Carefully place on the prepared tray. Repeat until all have been dipped with the remaining truffles and melted chocolate. Set aside for 10 minutes to set.
6. Place the white chocolate melts in a heatproof bowl over a saucepan half-filled with simmering water. Stir with a metal spoon until chocolate melts and is smooth. Use a fork to drizzle the white chocolate over the truffles. Place in fridge to set for 5 minutes then you can store in a container in the fridge or serve.
Title: Rice Custard
Ingredients:
- 3 eggs
- 1 skim milk
- 1/3 sugar substitute
- 1 brown rice
- 1/2 raisins
- 1 cinnamon
Instructions:
1. Beat eggs, milk and Splenda.
2. Fold in rice and raisins.
3. Pour into 1 1/2 qt casserole baking dish.
4. Sprinkle with cinnamon.
5. Put in hot water bath.
6. Bake at 325 degrees for 45-55 minutes until inserted knife comes out clean.
Title: Lemon Cake
Ingredients:
- 1 lemon gelatin
- 1 water
- 2 unsweetened applesauce
- 4 canola oil
- 1/3 confectioners' sugar
- 1 lemon juice
- 1
- 4
- 1 1/2
- 1/3
Instructions:
1. In a large bowl, combine the cake mix, gelatin, water, egg whites, applesauce, oil, lemon extract and food coloring if desired; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until edges are lightly browned and a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
3. Meanwhile, for glaze, in a small bowl, combine confectioners' sugar and lemon juice until smooth. Drizzle about a third of glaze over cake; carefully spread evenly. Repeat with remaining glaze. Cool completely.
Title: Flavoured Rice Pudding You Say
Ingredients:
- 2 rice
- 2 half-and-half cream
- 2 eggs
- 1/2 golden raisin
- 1/2 sugar
- 1 lime zest
- 1/2 cinnamon
- 1/8 nutmeg
- 1 heavy cream
- 1 coconut
- 1/4
- 1/8
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl stir the rice, half and half, eggs, raisins, 1/3 cup of the sugar, lime zest, cinnamon and nutmeg together.
3. Lightly butter a 1 1/2 quart casserole or baking dish.
4. Pour the rice mixture into prepared dish and sprinkle the remaining sugar on top.
5. Bake 20 - 25 minutes in a 350 degree oven.
6. To serve Hot Version.
7. Let cool slightly and just before serving, drizzle heavy cream on top and garnish with a large dollop of strawberry preserves.
8. To Serve Cold Version.
9. Cool to room temperature, then refrigerate until needed.
10. Get a small bowl and place the strawberry preserves and shredded, candied pineapple together and gently mix.
11. In a parfait glass layer rice pudding, 1/8 cup of strawberry mixture, more rice pudding, another 1/8 cup of strawberry mixture and finally top with more rice pudding, garnishing with the toasted coconut.
12. Chill until ready to serve.
Title: Super Peanut Butter Cookies
Ingredients:
- 1 margarine
- 1 1/2 sugar
- 2/3 creamy peanut butter
- 2 eggs
- 2 3/4 flour
- 1 pure vanilla extract
- 1 baking soda
- 1/2 salt
- 2
Instructions:
1. Preheat oven to 350degrees.Cream the butter, sugar and peanut butter with a mixer.
2. Beat in the eggs and vanilla.
3. Add the flour,baking soda and salt and chips and mix well until combined.
4. Using a 1/4 cup of batter for each cookie, rolling into a ball and place on greased cookie sheets.
5. Using a dinner fork, press each ball in first one direction and then clockwise.
6. Bake at 350 degrees 12-15minutes(until light brown).
7. Cool completely.
Title: Brownie Pops
Ingredients:
- 1 eggs
- 3 water
- 24 shortening
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees. Line 13x9 inch pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray.
2. Make brownie mix as directed on box for 13x9 inch pan. Cool completely, about 1 hour.
3. Place brownies in freezer for 30 minutes.
4. Remove brownies from pan by lifting foil; peel foil from sides of brownies.
5. Cut brownies into 24 rectangular bars, 6 strips lenghtwise and 4 rows across, each about 1-1/2 by6 3-1/4 inches.
6. Gently insert stick into end of each bar, peeling foil from bars.
7. Place on baking sheet, freeze 30 minutes.
8. In microwavable bowl, microwave chocolate chips and shortening on high about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time.
9. Dip top 1/3 to 1/2 of each brownie into chocolate.
10. Decorate with sprinkles, candy, etc.
11. Lay flat on waxed paper or foil to dry.
Title: Chocolate Whipped Cream Frosting
Ingredients:
- 3 unsalted butter
- 2 heavy cream
- 1/3 heavy cream
- 1 1/4 confectioners' sugar
- 2 vanilla
- 1
Instructions:
1. Melt together chocolate, butter and the 1/3 cup heavy cream in top of double boiler over hot, not boiling water; stir until smooth. Cool completely.
2. Beat together the remaining 1 1/4 cups heavy cream, confectioners' sugar and vanilla in medium bowl just until soft peaks begin to form. Do not overbeat or frosting will become grainy.
3. Fold one-third of the whipped cream into the chocolate mixture just until combined.
4. Fold the chocolate mixture into the remaining whipped cream just until combined.
5. Makes about 3 cups. Enough to fill and frost 9-inch three-layer cake.
Title: Chewy Chocolate Chip Cookies
Ingredients:
- 3 1/3 all-purpose flour
- 3/4 baking soda
- 1/2 salt
- 1 butter
- 1 1/4 brown sugar
- 1/2 granulated sugar
- 2 eggs
- 2 vanilla extract
- 1 chocolate chips
- 1 walnuts
- 1/2
Instructions:
1. Preheat oven 325.
2. Stir flour, baking soda & salt in a large bowl set aside.
3. Beat the butter & sugars in a large mixing bowl 1 to 2 minutes until combined. Beat in the eggs, egg yolks, and the vanilla for about 30 seconds. Scrape when needed.
4. On low speed slowly add the flour mixture, mix until just combined. Mix in Chocolate chips and nuts.
5. With small ice cream scoop make balls, sort of squish on parchment paper lined cookie sheets, space about 2 inches apart.
6. Bake 17 to 20 minutes till cookies are golden around edges and the centers are still soft and puffy.
Title: Banana Weet-Bix Choc Chip Muffins
Ingredients:
- 3 bananas
- 4 milk
- 185 eggs
- 2 margarine
- 80 self-raising flour
- 225 brown sugar
- 2 chocolate chips
- 1
Instructions:
1. Preheat oven to 180°C.
2. Grease a 12-hole muffin pan. Mash bananas in a bowl, then crumble in Weet-Bix and stir in the milk.
3. Set aside for 10 minutes. Meanwhile, beat together the eggs and margarine, then add to the banana mixture. Combine flour and sugar in a large bowl and add wet ingredients and choc chips.
4. Stir until just combined, then spoon into muffin pan and bake for 25 minutes until a skewer inserted into the centre comes out clean.
Title: Poppy Seed Torte
Ingredients:
- 1/3 poppy seed
- 3/4 milk
- 1 1/2 vanilla
- 5 eggs
- 3/4 butter
- 1 3/4 all-purpose flour
- 1 baking powder
- 1 salt
- 1/2 sugar
- 1 cornstarch
- 1 1/2 milk
- 1 vanilla
- 1 1/2 sugar
- 1/2
Instructions:
1. In a small bowl, soak poppy seeds in 3/4 cup milk and 1-1/2 teaspoons vanilla for 1 hour. Meanwhile, separate eggs. Let butter and egg whites stand at room temperature for 30 minutes. Set egg yolks aside until needed. Grease the bottoms of two 8x1-1/2- or 9x1-1/2-inch round cake pans. Line pans with waxed paper; grease and lightly flour. Set pans aside. In medium bowl, combine flour, baking powder and salt; set aside.
2. For filling: In a heavy medium saucepan, combine 1/2 cup sugar and cornstarch. Gradually stir in 1-1/2 cups milk and egg yolks. Cook and stir over medium-high heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in 1 teaspoon vanilla. Pour filling into a bowl. Cover the surface with clear plastic wrap. Chill until completely cooled. Do not stir.
3. For cake: In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Gradually add 1-1/2 cups sugar to butter, about 2 tablespoons at a time, beating on medium to high speed until sugar is nearly dissolved. Alternately add flour mixture and poppy seed mixture to butter mixture, beating on low to medium speed after each addition just until combined. Thoroughly wash beaters.
4. In another large mixing bowl, beat egg whites with an electric mixer until stiff peaks form (tips stand straight). Gently fold beaten egg whites into batter. Evenly divide batter between prepared cake pans. Bake in a 375 degree F oven for 30 to 35 minutes for 8-inch pans or 25 to 30 minutes for 9 -inch pans or until a wood toothpick inserted near the centers of the layers comes out clean.
5. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on wire racks.
6. To assemble, carefully split each cake layer horizontally in half. Place one cake layer, cut side up, on a serving plate. Spread with one-third of the filling. Top with second cake layer, rounded (top) side up. Spread with one-third of the filling. Top with 1 more cake layer, cut side up; spread with remaining filling. Top with the remaining cake layer, placing it rounded side up.
7. For frosting: In a chilled large mixing bowl beat whipping cream and 1/2 cup sugar with chilled beaters of an electric mixer until soft peaks form. Spread top and sides of cake with frosting. Chill up to 2 hours, or until ready to serve.
Title: Mock Angel Cake
Ingredients:
- 1 milk
- 1 flour
- 1 sugar
- 3 baking powder
- 2 vanilla
- 1
Instructions:
1. Heat milk to a boiling point.
2. Mix and sift flour, sugar, and baking powder 3 times.
3. Pour milk gradually into dry mixture, blending well.
4. Fold in white eggs and add vanilla.
5. Pour into ungreased pan and bake in slow oven (300 degrees) for 45 minutes.
6. Cool.
7. Cover with the frosting of your choice.
Title: Pastel Uber Fruity Cupcakes
Ingredients:
- 1 eggs
- 3 water
- 1 1/4 butter
- 1/3 Jello gelatin
- 1 boiling water
- 1/4 butter
- 6 confectioners' sugar
- 3
Instructions:
1. Preheat oven to 325 (for dark pan) Prepare cake mix per the box recipe and instructions adding 4 tablespoons dry jello powder before beating. You can divide batter and use 2 different kinds of jello; decrease amount to 2 tablespoons to each half. Bake as directed @ 24 minutes. Cool 10 minutes in pans and finish cooling on racks.
2. Cream butter and water and add sugar gradually 1 cup at a time, blending scraping the bowl after each addition. Add the remaining jello powder to the second cup of sugar when blending. Beat until smooth. Spread and top cupcakes as desired. Makes 24-30 cupcakes. The amazing colors can be used for whatever occasion or holiday you wish.
Title: Orange Angel Food cake
Ingredients:
- 1 1/2 cream of tartar
- 1/4 salt
- 1/2 sugar
- 1 1/2 cake flour
- 1 1/8 pure vanilla extract
- 1 orange
- 1 confectioners' sugar
- 3/4
- 1 1/2
Instructions:
1. Preheat the oven to 375 degrees F.
2. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites until foamy.
3. Add the cream of tartar and salt and continue whipping until soft peaks form.
4. With the mixer running, gradually add 1 cup of the sugar and continue whipping until stiff and the sugar has dissolved, about 30 seconds.
5. Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the mixture.
6. Fold into the egg whites, then fold in the vanilla, and zest.
7. Spoon the batter into ungreased mini tube pans.
8. Bake until light golden brown, 25 to 30 minutes.
9. Cool by turning the cake (in the pan) upside down until it cools to room temperature.
10. Run a long, sharp knife blade around the cakes to loosen, then knock the cakes out onto a plate, or work them out with your fingers.
11. The outside of the cake will remain in the pan leaving the cake whiter and more angelic-looking!
12. Make the glaze: Stir the ingredients together until smooth.
13. Dip the tops of the cakes in the glaze.
14. Let set for at least 30 minutes before serving, or until the icing is hard.
15. Serve with sorbet.
Title: Vegan Chocolate Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 granulated sugar
- 1/4 cocoa powder
- 1 baking soda
- 1/2 salt
- 1/3 vanilla extract
- 1 distilled white vinegar
- 1 water
- 1 bittersweet chocolate
- 4 confectioners' sugar
- 3 margarine
- 1/2 soymilk
- 2 -3 vanilla extract
- 1 salt
- 1/2
Instructions:
1. For the cake: Preheat oven to 350 degrees. Lightly grease one 9-inch cake pan or line a cupcake tin with cupcake liners.
2. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Whisk together until smooth.
3. Pour into prepared pan and bake at 350 degrees for 45 minutes or until a tester inserted in the middle of the cake comes out clean. Remove from oven and allow to cool before frosting.
4. For the frosting: Heat chocolate in a double boiler until melted. Let cool to room temperature. In the bowl of an electric mixer fitted with the flat beater, combine the confectioners' sugar, margarine, milk, vanilla and salt, and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more. If the frosting is dry, add more milk, 1 teaspoon at a time, until it is creamy but still holds peaks.
Title: Struffoli
Ingredients:
- 2 flour
- 1/4 salt
- 3 eggs
- 1/2 vanilla
- 1 honey
Instructions:
1. Heat at least 2" of cooking oil in a pan until its very hot. Place flour and salt into a large bowl. Make a well (indentation) in the center of flour and add the eggs one at a time, mixing slightly after each addition. Add the vanilla extract and mix well to make a soft dough. Turn dough on to a lightly floured surface and knead until soft and elastic.
2. Divide dough into halves and lightly roll each half 1/4 inch thick to form a rectangle. Cut dough with a pastry cutter into strips 1/4" wide. Use the palm of your hand to roll strips to pencil thickness. Cut into pieces about 1/4" to 1/2" long.
3. Fry only as many pieces of dough as will float one layer deep for 3 to 5 minutes or until lightly browned, turning occasionally. Drain before removing, and then place on several paper towels to absorb the excess oil.
4. In a different pan heat the honey until it is hot. Add in the drained fried dough pieces. Stir constantly until all pieces are coated. Remove, place in a glass bowl and keep it in the refrigerator to cool slightly. Remove and sprinkle with the sprinkles!
Title: Millennium Pine Nut and Anise Cookies
Ingredients:
- 3 unbleached all-purpose flour
- 1/4 salt
- 1 1/2 baking powder
- 1 anise seed
- 1 pine nuts
- 3/4 maple syrup
- 2 maple syrup
- 1/2 canola oil
- 1/4 water
- 1 vanilla extract
- 1
Instructions:
1. Preheat the oven to 350 deg F.
2. Line a baking sheet with baking paper.
3. Sift together the flour, salt, and baking powder in a large bowl. Mix in the aniseed and pine nuts.
4. In a small bowl, whisk together the remaining ingredients.
5. Pour the wet mixture into the dry mixture and stir until combined.
6. Form a ball of dough with about 2 tablespoons batter and place on the prepared sheet.
7. Press with your hand to a thickness of 1/3 inch.
8. Repeat, placing the cookies 3 inches apart. Bake for 20 to 30 minutes, or lightly brown. Let cool on a wire rack.
9. Store in an airtight container for up to 2 weeks.
Title: Apple Dumplings
Ingredients:
- 5 flour
- 6 sugar
- 1/4 salt
- 1 unsalted butter
- 4 cold water
- 1/2 flour
- 5 sugar
- 3/4 cinnamon
- 1/2 walnuts
- 1/2 brown sugar
- 1/2 fresh lemon juice
- 1 granny smith apples
- 6 golden delicious apples
- 1 egg
- 1 water
Instructions:
1. PATE SUCREE: Pulse flour, sugar and salt in a food processor to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds.
2. Lightly beat egg yolks with water in a small bowl. With machine running, add yolk mixture to the flour mixture, and process until dough just holds together (no longer than 20 second). Divide dough into 2 disks, and wrap in plastic, and refrigerate for 2 hours (or up to 2 days).
3. Divide both disks of pâte into 3 portions. On a lightly floured work surface, roll each disk into a 1/8-inch-thick round. Combine sugar and cinnamon. Sprinkle 1 teaspoons of the mixture over each of dough rounds.
4. Combine 2 tablespoons cinnamon-sugar mixture, the jam, walnuts, brown sugar and lemon juice in a small bowl.
5. Peel and core apples, creating a cavity about 1-inch wide. Place each apple in the center of a dough round, spoon 1 1/2 tablespoons jam mixture into each apple. Starting on one side, press dough against apple. Gather the dough at the top and trim any excess, leaving just enough to pinch closed. Place apples on a parchment lined baking sheet.
6. Refrigerate until firm, 45-60 minutes.
7. Preheat oven to 350°F.
8. Lightly beat egg with water. Brush apples with egg wash. Sprinkle with cinnamon-sugar mixture to taste. Bake until golden brown, 45-55 minutes.
9. Serve warm or at room temperature, with whipped cream.
Title: Blueberry Snack Cake With Streusel Topping
Ingredients:
- 1/4 granulated sugar
- 1/4 brown sugar
- 1/3 all-purpose flour
- 1/2 cinnamon
- 1/4 butter
- 6 butter
- 3/4 granulated sugar
- 1 egg
- 2 all-purpose flour
- 3 cornstarch
- 2 baking powder
- 1/4 salt
- 1 vanilla
- 1/2 milk
- 2 fresh blueberries
Instructions:
1. Place the dry streusel ingredients in a food processor bowl. Drop in butter and pulse until small crumbs form. This can be done in a bowl with a pastry blender too. Set aside.
2. Preheat oven to 375 degrees. In a large mixing bowl, cream the butter. Add the sugar and beat until light and fluffy. Add the egg, and beat well. Add the dry ingredients to the butter mixture alternating with the milk & vanilla. Mix well. Stir in the blueberries by hand. Spread the batter evenly in an oiled 8-inch square cake pan. Spoon the streusel topping evenly over the batter, and bake for 40-45 minutes. Let cake cool for 15 minutes and then cut into squares and serve warm.
Title: Quick Zucchini Cake (Made With a Cake Mix)
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 4 zucchini
- 2 vanilla
- 3/4 pecans
- 1 chocolate chips
- 1/2
Instructions:
1. Beat cake mix, chocolate pudding, eggs, succhini, oil and vanilla at low speed until moist.
2. Fold in pecans and chocolate chips.
3. Pour into 9 x 13 inch pan and bake at 350 degrees for 45 minutes.
Title: Flourless Orange Cake
Ingredients:
- 2 oranges
- 3 eggs
- 215 caster sugar
- 300 baking powder
- 1
Instructions:
1. Preheat oven to 170C (340F). Grease an 8 or 9 inch round pan.
2. Wash the oranges, place them in a large saucepan and cover with water. Bring to boil and simmer for 15 minutes. Drain, then return to pan, cover with water and bring to boil. Let simmer another 15 minutes. Drain and coarse chop the orange discarding any seeds.
3. Place the oranges in the bowl of a food processor and process until smooth.
4. Whisk the eggs and the sugar until thick and pale. Add the orange, almond meal and baking powder and fold until just combined.
5. Pour into a greased, 22cm round pan and bake in 170C (340F) for about 50 minutes or until skewer inserted comes out clean.