lumicero/recipes-ing2inst huggingface dataset:
Title: Scandia Kransekake/kransakake
Ingredients:
- 1 1/2 almond paste
- 2 1/4 powdered sugar
- 3
Instructions:
1. Break almond paste into small pieces.
2. Mix in well 3/4 cup of sugar.
3. Add unbeaten egg whites, mix.
4. Add rest of sugar, mix.
5. Grease rings and flour heavily.
6. Bake at 325 for 13-15 minutes.
Title: Ginger and Toffee Self Saucing Pudding
Ingredients:
- 1 flour
- 2 baking powder
- 2 ground ginger
- 1/4 soft brown sugar
- 1/4 white sugar
- 50 butter
- 1 golden syrup
- 1/2 milk
- 1/2 soft brown sugar
- 1/2 white sugar
- 1 golden syrup
- 2 ground ginger
- 2 boiling water
Instructions:
1. Combine the flour, baking powder, ground ginger and sugars in a large bowl.
2. Melt butter with golden syrup.
3. Pour into dry ingredients with the milk and mix.
4. Place in greased oven-proof dish that is quite deep, (I use a small lasagne dish) Put sauce ingredients in a bowl.
5. As you add the boiling water, stir until ingredients are mostly dissolved, then pour over the batter mixture.
6. Bake for 45 minutes at 180C degrees.
7. Nice served with vanilla ice cream and a dollop of whipped cream.
Title: Easiest Dessert Ever
Ingredients:
- 1 butter
- 1
- 1/2
Instructions:
1. Preheat oven to 350.
2. Grease a 9 x 13 cake pan.
3. Add peaches and the juice.
4. Sprinkle DRY cake mix on top.
5. Pour melted butter over dry cake mix.
6. Spread around a bit with a spoon.
7. Bake for 35-40 minutes.
8. Serve warm with whipping cream.
Title: Apple Skillet Cake
Ingredients:
- 3/4 flour
- 1 sugar
- 1 cinnamon
- 1 baking powder
- 1/4 ground cloves
- 1/4 salt
- 3 baking apples
- 1 lemon juice
- 1/3 bacon drippings
- 3/4 milk
- 1 coffee
- egg
Instructions:
1. In a medium bowl mix 1/2 cup sugar, flour, cinnamon, baking powder, salt and cloves.
2. In another bowl, combine apples and lemon juice. Add remaining sugar.
3. Melt drippings in a 9-10" oven proof skillet (I use a cast iron one.).
4. Add egg and coffee or milk to flour mix and mix well.
5. Pour batter into skillet over the melted drippings. DO NOT MIX IT. Arrange the apple mix atop the batter.
6. Bake at 350 inthe oven for 45 minutes until the batter is poofy and set and the apples are tender. Let cool for 20 minutes, then serve.
Title: Black Forest Trifle
Ingredients:
- 4 1/2 milk
- 3 cornstarch
- 1/3 sugar
- 1/2 salt
- 1/4 vanilla extract
- 2 cherry pie filling
- 2
- 1
Instructions:
1. Place 4 C of the milk into a large heavy saucepan.
2. Add unsweetened chocolate and heat over medium. Watch carefully until bubbles form around the edges of the pan, then the milk is scalded.
3. Remove from heat and set aside.
4. In a small bowl, put cornstarch, sugar, salt and remaining 1/2 C milk. Use whisk to blend until no lumps remain.
5. Gradually stir cornstarch mixture into the hot milk mixture with the whisk.
6. Return saucepan to heat and cook over moderately low heat stirring constantly until it begins to boil.
7. Boil 1 minute longer and continue to stir.
8. Remove from heat and add vanilla extract.
9. Spoon 1/3 of the chocolate pudding into a 2 qt souffle dish or glass bowl.
10. Top with 1/3 C of the cookie crumbs (or brownie bits).
11. Set aside 1/2 C of the cherry pie filling.
12. Gently spoon half of the remaining filling over the cookie crumbs in the souffle bowl.
13. Repeat layering with another third of the pudding, crumbs and pie filling. End layers with a layer of pudding.
14. Spoon remaining cookie crumbs around the edges only of the dish to form a border. (You can place a small bowl in the center so no crumbs make their way into the middle.
15. Place the remaining cherry pie filling in the center.
16. Refrigerate covered and chill 5 - 6 hours.
Title: Fresh Peach Dessert
Ingredients:
- 1 butter
- 2 flour
- 1/2 brown sugar
- 1/2 walnuts
- 8 cream cheese
- 1/2 butter
- 1 sugar
- 1 egg
- 8 -12 sugar
- 1 vanilla
- 1/4
- 1
Instructions:
1. Crust.
2. Preheat oven to 375 degrees.
3. Blend ingredients with a pastry butter until crumbly.
4. Stir in walnuts if using.
5. Sprinkle over cookie sheet and do not press down.
6. Bake crust for 15-20 minutes, until brown.
7. Divide crust in half and set aside one half.
8. With remaining half crumble into a 9 x 13 pan and let cool.
9. Filling.
10. Cream together the cream cheese, butter, sugar and egg (can substitute 2-3 T of milk for the egg), and then spread over crust.
11. Place sliced peaches over filling (the more peaches, the better).
12. Topping.
13. Whip whipped cream with sugar and vanilla until stiff.
14. Spread over peaches.
15. Sprinkle with remaining crust and chill 8 hours or overnight.
Title: Almond Shortbreads
Ingredients:
- 1/2 sugar
- 2/3 unsalted butter
- 14 pure vanilla extract
- 2 fine salt
- 1/4 all-purpose flour
- 1/2
- 1 1/2
- 1
Instructions:
1. Preheat oven to 325 degrees F.
2. Blend and pulse the 1/2 cup nuts in a food processor with the sugar until mixture resembles coarse sand. (If there are a couple small chunks of nuts that is fine.) Add the butter, vanilla and almond extracts and the salt, and pulse until creamy. Add the flour and continue to pulse to make a soft dough.
3. Turn the dough out into a 9-inch tart pan and spread it out evenly with an off-set spatula. Dip the spatula in a little warm water to help smooth and even the surface of the shortbread. Cover and freeze until firm, about 20 minutes.
4. Put the tart pan on a baking sheet and dock (prick) the dough all over with a fork. Generously sprinkle the top of the shortbread with sugar. Toss the remaining whole almonds in the egg white; evenly arrange and press the nuts into the dough around the edge of the pan. Bake until golden brown and set, about 1 hour and 10 minutes.
5. Cool the short bread in the pan on a rack for 10 minutes. Carefully remove the tart ring and cut the shortbread with a sharp knife into wedges, each with a nut. Cool shortbreads on a rack completely. (Alternatively present the shortbread as 1 large cookie. Cool the shortbread in the pan completely and remove the tart ring. Cut the shortbread into wedges as desired.).
6. Serve. Store in a tightly sealed container for up to 5 days.
Title: Streusel Topping
Ingredients:
- 4 butter
- 1/4 sugar
- 1/2 brown sugar
- 1/4 salt
- 1/2 cinnamon
- 1 rolled oats
- 1 flour
- 1/2
Instructions:
1. Basically just rub all these ingredients in your hands until it is all mixed and crumbly.
2. Use as needed!
Title: Italian Seed Cookies
Ingredients:
- 3 all-purpose flour
- 3/4 granulated sugar
- 2 baking powder
- 1/8 salt
- 4 butter
- 4 shortening
- 2 eggs
- 1/4 milk
- 2 vanilla
- 3/4 sesame seeds
Instructions:
1. Preheat oven to 375°F.
2. Sift flour, sugar, baking powder and salt together in a bowl; set aside.
3. In a mixing bowl, blend butter and shortening.
4. Add eggs, milk and vanilla.
5. Gradually add dry ingredients, making a soft dough.
6. Divide dough into 4 pieces.
7. Roll each piece into a long roll, about a 1/2-inch diameter; cut into 2-inch pieces.
8. Roll each piece in sesame seeds.
9. Place 1-inch apart on a baking seet.
10. Bake 20-25 minutes, until lightly golden brown.
11. Cool on wire racks.
12. Store in airtight containers.
Title: Schwarzwälderkirschtorte
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1 1/4 milk
- 1/2 butter
- 1 1/2 baking soda
- 2 eggs
- 1/2 vanilla
- 1/2 cherry pie filling
- 1 powdered sugar
- 1 heavy cream
- 2 maraschino cherries
- 1
- 12
Instructions:
1. Cream butter and sugar together.
2. Add eggs, flour, milk, baking soda, cocoa, red food coloring, and vanilla. Blend on low, scraping constantly.
3. Beat 3 minutes on high speed.
4. Pour into two 9 inch round cake pans that have been greased and floured. Bake at 350° for 30-35 minutes.
5. Cool thoroughly.
6. Whip heavy cream with confectioners' sugar.
7. Slice each cake round horizontally to make four layers.
8. Place one layer on flat plate.
9. Fill pastry bag with whipped cream and pipe a generous ring around edge of cake layer.
10. Fill exposed ring of cake with cherry pie filling.
11. Place third layer on top, and frost entire cake with whipped cream.
12. Crumble the fourth layer into fine crumbs and sprinkle on sides of cake.
13. Using whipped cream, pipe 12 rosettes on top of cake and top each with a maraschino cherry.
14. Garnish the center top of cake with the rest of the chocolate crumbs.
Title: Carrot Cake With Cream Cheese Frosting
Ingredients:
- 1 all-purpose flour
- 2 1/4 all-purpose flour
- 2 baking powder
- 1 1/2 ground cinnamon
- 1/2 salt
- 1/4 baking soda
- 1/4 ground nutmeg
- 2/3 granulated sugar
- 2/3 dark brown sugar
- 1/2 applesauce
- 1/3 plain fat-free yogurt
- 1/4 vanilla extract
- 2 1/2 egg
- 2 carrots
- 1 light cream cheese
- 2 vanilla extract
- 2/3 powdered sugar
- 1 1/4 walnuts
- 3 1/2
- 1/4
Instructions:
1. Preheat oven to 375°.
2. Coat 2 (8-inch) round cake pans with cooking spray, and dust pans with 1 tablespoon flour.
3. Lightly spoon 2 1/4 cups flour into dry measuring cups; level with a knife. Combine 2 1/4 cups flour, baking powder, cinnamon, salt, baking soda, and nutmeg in a medium bowl. Combine granulated sugar and next 7 ingredients (granulated sugar through egg) in a large bowl; beat well at medium speed of a mixer. Add to flour mixture, stirring just until moist. Stir in carrot.
4. Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Cool completely on wire racks.
5. Place 1 cake layer on a plate; spread with 2/3 cup Cream Cheese Frosting, and top with other cake layer. Spread remaining frosting over top and sides of cake. Sprinkle walnuts over top of cake. Store cake loosely covered in refrigerator.
6. Cream Cheese Frosting:.
7. Beat cream cheese and vanilla in a large bowl at medium speed of a mixer until smooth. Gradually add sugar; beat at low speed until smooth (do not overbeat). Cover and chill.
Title: Kolache Kookies
Ingredients:
- 1 butter
- 1 vanilla ice cream
- 4 flour
- 6 confectioners' sugar
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Blend butter with ice cream, then add flour, blend well. Dough will be thick.
3. Roll into walnut size balls, depress centers with thumb.
4. Place on cookie sheet and top with spoonful of filling.
5. Bake 15 minutes.
6. Tops will NOT brown. Bottoms will be lightly browned.
7. Cool completely and dust heavily with powdered sugar before serving. If cookies are allowed to sit, simply Re-dust cookies with powdered sugar if necessary before serving.
Title: Healthy but Delicious Devil's Food Cupcakes
Ingredients:
- 1 canned pumpkin
- 1
Instructions:
1. Preheat oven to 400 degrees.
2. Stir the cake mix and pumpkin together until well blended (batter will be thick).
3. Put the mixture into 16 cupcake baking cups.
4. Bake for 20 minutes and then allow them to cool.
Title: Tiramisu - Sette Mezzo
Ingredients:
- 5 eggs
- 1 sugar
- 3 brandy
- 1 mascarpone
- 2 cocoa powder
- 1 ladyfingers
- 1
- 14
Instructions:
1. Beat egg yolks, sugar and 1 tablespoon brandy until sugar dissolves.
2. Beat in mascarpone.
3. Meanwhile, beat egg whites until soft peaks form.
4. Fold in mascarpone mixture.
5. Add coffee liqueur and remaining 2 tablespoons brandy to espresso.
6. Spread 1/3 of mascarpone mixture in 9 x 13 glass baking dish.
7. Lightly dust with cocoa powder.
8. Brush ladyfingers with espresso/liqueur mixture.
9. Place half of the ladyfingers close together on top of mascarpone mixture.
10. Repeat layers using another 1/3 mascarpone mixture and remaining ladyfingers.
11. Finish by spreading last 1/3 of mascarpone mixture.
12. Sprinkle remaining cocoa over top.
13. Cover with plastic wrap and chill for at least 12 hours before serving.
Title: Apple Cake With Buttermilk Sauce
Ingredients:
- 3 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 ground cinnamon
- 3 eggs
- 2 sugar
- 1 1/4 vanilla extract
- 1 apples
- 1/4 walnuts
- 2 flaked coconut
- 1 sugar
- 1 butter
- 1 baking soda
- 1/2 buttermilk
- 1/2
Instructions:
1. Combine flour, baking soda, salt and cinnamon; set aside.
2. In a large mixing bowl, beat eggs.
3. Add sugar, oil, vanilla, and orange juice.
4. On low speed, blend in flour mixture.
5. Fold in apples, walnuts, and coconut.
6. Pour into greased and floured Bundt pan.
7. Bake at 325 degrees for 1 1/4 hours or until cake tests done.
8. Invert cake onto a large plate or platter.
9. Deeply puncture the top of the warm cake with a skewer or pick.
10. In a small saucepan, bring all sauce ingredients to a boil, stirring frequently.
11. Immediately spoon 1 1/4 cups of the sauce slowly over the top of the cake, then pour the remainder down the sides.
12. Cool.
13. Serve with whipped cream if desired.
Title: Healthy Vegan Cocoa Tofu Brownies
Ingredients:
- 3 firm silken tofu
- 1/4 water
- 3 unsweetened applesauce
- 1/2 dark brown sugar
- 1/4 vanilla extract
- 2 whole wheat flour
- 3/4 flour
- 1/4 baking powder
- 1/2 salt
- 1/2 cinnamon
- 1 pumpkin pie spice
- 1
- 1/8
Instructions:
1. Puree the tofu, yogurt, water and applesauce until smooth and fluffy. Transfer to a mixing bowl. Use a fork to vigorously mix in the sugar and vanilla.
2. Sift in flours, cocoa powder, baking powder, cinnamon, pumpkin pie spice and salt.
3. Use a spatula to mix batter until smooth. Transfer to an 8X8 greased baking pan and smooth out the top.
4. Bake in the preheated oven at 325°F/150°C for 25 minutes or until set.
5. Remove from the oven and let the brownies cool for at least 15 minutes before slicing and serving.
6. Enjoy.
Title: Christmas Nuts
Ingredients:
- 1 pecan halves
- 1 cold water
- 1 sugar
- 1 cinnamon
- 1 salt
- 1
Instructions:
1. Mix sugar, cinnamon and salt together.
2. Set aside.
3. Beat water and egg white together until frothy.
4. Coat nuts in egg mixture.
5. Add sugar mixture to nuts.
6. Mix well.
7. Spread on large greased cookie sheet.
8. Bake at 225 degrees F for 1 hour stirring every 15 minutes.
Title: Momma Reiner's Chocolate Covered Marshmallows
Ingredients:
- 2 unflavored gelatin
- 1/2 unflavored gelatin
- 2 sugar
- 1/2 light corn syrup
- 1/2 hot water
- 1/4 salt
- 2 pure vanilla extract
- 1/2 cornstarch
- 1
Instructions:
1. Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray. Sprinkle gelatin over a small bowl filled with 1/2 cup cold water; let stand to soften.
2. In a heavy bottomed saucepan, mix together sugar, corn syrup, hot water, and salt. Place over medium heat and cook, stirring, until sugar has dissolved. Continue cooking, without stirring, until mixture reaches the soft-ball stage, about 240 degrees on a candy thermometer. Remove from heat and add gelatin mixture; set aside.
3. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on high speed until stiff peaks form. With the mixer running, slowly add sugar mixture. Add vanilla and continue beating for 10 minutes until the mixture looks like marshmallow.
4. Transfer marshmallow mixture to prepared baking dish and spread evenly. Spray a piece of parchment paper with nonstick cooking spray and cover marshmallow. Let stand overnight.
5. Remove parchment paper and invert marshmallow onto work surface. Trim 1/4-inch from edges of marshmallow. Cut marshmallows into 1 1/2-inch squares. Pour cornstarch in a bowl; working in batches, gently add marshmallows and toss to coat.
6. Line a baking sheet with parchment paper; set aside. Working with 1 marshmallow at a time, insert skewer into a marshmallow and dip in fudge until coated on all sides, removing any excess from bottom of marshmallow; place on prepared baking sheet. Repeat process with remaining marshmallows (you will have some marshmallows left over). Let chocolate covered marshmallows stand at room temperature overnight before serving or transferring to an airtight container for up to 3 days.
Title: Visions of Sugarplums
Ingredients:
- 1 dried dates
- 1 golden raisin
- 1/2 dried cherries
- 1/2 white chocolate chips
- 1/2 walnuts
- 1/2 granulated sugar
- 1
- 1/3
Instructions:
1. Place dates and raisins in a food processor. Add the cherries, apricots, chocoate chips and walnuts.
2. Pulse several times to chop coarsely.
3. Add the orange juice and pulse until the mixture holds together.
4. Form into 1 inch balls and roll in sugar.
5. Cover and refrigerate until firm. Enjoy!
Title: Cheese Apple Squares
Ingredients:
- 1/2 butter
- 1 Velveeta cheese
- 1 1/2 flour
- 1 baking powder
- 2 brown sugar
- 1
Instructions:
1. Beat together the butter and velveeta until well blended and creamy.
2. Add the flour, baking powder and brown sugar, blending until crumbly.
3. Measure 1 1/2 cups into an ungreased 8 inch square pan, and press inches.
4. Stir the apple jelly over low heat until easy to spread, then spread it over the crumb base.
5. Sprinkle remaining crumb mixture over top evenly.
6. Bake at 350*f for 25 minutes.
Title: Jerry's Special Pumpkin Pie
Ingredients:
- 3 pumpkin
- 3 eggs
- 1 salt
- 1 1/4 sugar
- 1 evaporated milk
- 1 1/2 cinnamon
- 1 ginger
- 1 nutmeg
- 4 butter
- 1
Instructions:
1. Mix the first 8 ingedients (I use a hand held mixer).
2. Stir in melted butter.
3. Pour into pie crust.
4. Bake at 375 for 60 minutes or until set.
Title: Barefoot Contessa's Apple, Pear, and Cranberry Crisp
Ingredients:
- 2 pears
- 2 apples
- 3/4 dried cranberries
- 1 orange zest
- 1 lemon zest
- 2 fresh lemon juice
- 2 granulated sugar
- 1/2 all-purpose flour
- 1/4 ground cinnamon
- 1 ground nutmeg
- 1/2 all-purpose flour
- 1 1/2 granulated sugar
- 3/4 light brown sugar
- 3/4 kosher salt
- 1/2 old-fashioned oatmeal
- 1 unsalted butter
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Peel and core the pears and apples and cut them into large chunks. Place the fruit in a large bowl and toss with the cranberries, zests, juices, granulated sugar, flour, cinnamon, and nutmeg. Pour into a 9 by 12 by 2-inch baking dish.
3. For the topping:.
4. Combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 to 2 minutes, or until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.
5. Place the baking dish on a parchment-lined sheet pan and bake for 50 minutes to 1 hour, until the top is brown and the fruit is bubbly. Serve warm.
Title: Moist Chocolate Cake
Ingredients:
- 2 flour
- 2 sugar
- 3/4 baking soda
- 2 eggs
- 2 salt
- 1 buttermilk
- 1 vanilla extract
- 1 boiling water
- 1 1/2
- 1
Instructions:
1. Preheat Oven to 300° F (This is not a typo! This is a slow bake chocolate cake recipe.).
2. Use Crisco Shortening to lightly grease and flour the 9 x 13 inches Baking Dish. (It's a one layer chocolate cake!).
3. Place all the ingredients on the left into a mixing bowl.
4. Mix at medium or medium high speed until all ingredients are blended and smooth.
5. Pour into greased and floured baking dish.
6. Bake for 1 hours.
7. Test by sticking with knife. If it comes out clean, it's done!
8. Allow to cool.
Title: Baked Vesuvius
Ingredients:
- 2 ice cream
- 1 ground allspice
- 4 marshmallow creme
- 1 strawberries
- 3
- 1/2
- 1
- 4
Instructions:
1. Combine apricot preserves and 1/2 teaspoon TABASCO® Sauce in small bowl.
2. Place sponge cake cups 3 inches apart on cookie sheet.
3. Brush with apricot mixture.
4. Place 1 scoop ice cream on each sponge cake cup.
5. Freeze until firm.
6. In large bowl beat egg whites until soft peaks form.
7. Gradually add remaining 1/2 teaspoon TABASCO® sauce, allspice and marshmallow crème; beating until soft peaks form.
8. Spread meringue evenly over ice cream and sponge cake cups,covering completely.
9. Freeze.
10. To serve, preheat oven to 500°F Remove meringue-covered sponge cake cups from freezer; bake for 3 to 4 minutes or until lightly browned.
11. Garnish each with strawberry fan and serve immediately.
12. Makes 4 servings.
Title: Grandma's Apple Dumplings
Ingredients:
- 3 flour
- 1 shortening
- 1 salt
- 1/2 cold water
- 8 apples
- 1 sugar
- 2 butter
- 4 cinnamon
- sugar
- water
- butter
Instructions:
1. Creating the pie dough:.
2. Blend flour, salt, and shortening together using a pastry cutter until the mixture is about the texture of corn meal.
3. Add 1/2 cup of ice cold water and mix the dough (I find using my hands for this is easiest). If dough is too dry, add a bit more water but sparingly.
4. Roll dough out on a lightly floured surface to 1/8 inch thickness. Cut into eight squares.
5. Filling the dumplings:.
6. Place one apple on a square of pie dough. Fill the apple with sugar, sprinkle with cinnamon, and dot with butter.
7. Bring corners of pie dough to top of apple and pinch shut.
8. Place finished dumplings in a 9x13 greased pan.
9. Syrup:.
10. Bring to boil sugar, water, and butter in a sauce pan. Boil for two minutes.
11. Pour syrup mixture around the dumplings.
12. Bake at 400 degrees for 40 minutes or until golden brown. Baste the dumplings with the syrup from the pan every 5 to 7 minutes.
Title: Kahlua Cake
Ingredients:
- 1 sour cream
- 1 eggs
- 2 Kahlua
- 1/4 instant vanilla pudding
- 1
Instructions:
1. Mix first 6 ingredients together until well blended. Fold in chocolate chips. Pour into bundt pan.
2. Cook at 350 until toothpick comes out clean. Approximately 40 minutes.
3. Cool for 10 minutes, invert and serve. Excellent with ice cream, or alone.
Title: Pumpkin Spice Cake With Orange Cream Cheese Frosting
Ingredients:
- 1 cinnamon
- 1 nutmeg
- 1/2 ginger
- 1/2 clove
- 1/8 cardamom
- 1/8 baking soda
- 1/4 skim milk
- 1 pumpkin
- 4 vanilla
- 1 1/4 confectioners' sugar
- 1 low-fat cream cheese
- 1 fat free sour cream
- 4 vanilla
- 2
- 1 -2
- 1/2
- 1
Instructions:
1. Lightly coat a nonstick or stick resistant bunt cake pan with cooking spray and set aside.
2. Preheat oven to 350°F.
3. Whisk dry cake mix together with spices and soda in large mixing bowl until well combined.
4. In a smaller bowl whisk milk together with egg whites, pumpkin and vanilla until combined.
5. Pour liquid ingredients into mixing bowl and mix all ingredients together on medium speed of an electric mixer for 3-4 minutes until well blended.
6. Pour batter into pan and smooth out top.
7. Bake at 350°F for 30-35 minutes or until cake tests done.
8. Remove cake from oven and cool in pan for 15 minutes.
9. Invert cake pan on rack.
10. Remove pan from cake and finish cooling.
11. After cake has cooled completely, drizzle/pour frosting over cake and top with decorative holiday candies or sprinkles.
12. For frosing: Whisk or mix all ingredients together until well blended.
13. Add 1-2 tablespoons additional orange juice if you are planning to drizzle frosting.
14. Frosting drizzling consistency should be a little thinner than frosting you plan to spread with a knife.
Title: Almond Roca Fruit Pie (A K A: Toffee Crumb Fruit Pie)
Ingredients:
- 1 cherry pie filling
- 1 sugar
- 1/2 flour
- 3/4 butter
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. Spoon fruit filling into unbaked pie shell.
3. Mix sugar and flour together; cut in butter using pastry blender. Add crushed toffee candy and mix in with fork.
4. Sprinkle toffee candy mixture over fruit filling.
5. Bake for approximately 30 minutes or until lightly browned.
6. Cool. Serve with fresh whipped cream or ice cream.
Title: Strawberry Jello Tapioca Fluff
Ingredients:
- 1 vanilla pudding mix
- 1/2 tapioca
- 1 strawberry gelatin
- 3 warm water
- 2 fresh strawberries
- 1 Cool Whip
Instructions:
1. In a saucepan mix together vanilla pudding mix, tapioca and strawberry gelatin. Stir in warm water. Cook over medium heat until thickened. Remove from the heat and chill in the refrigerator until slightly thickened but not set.
2. Stir in sliced strawberries; mix well. Fold in whipped topping until blended. Pour into a 9-inch square pan.
3. Refrigerate 4 hours or overnight.
4. Cut into squares to serve.
Title: Peanut Butter Butterscotch Square
Ingredients:
- 1/2 butter
- 1 peanut butter
- 4 mini marshmallows
- 2
Instructions:
1. Melt butter and butterscotch chips.
2. Add peanut butter.
3. Mix in marshmallows.
4. Pour into greased pan.
5. Chill.
6. Slice and serve.