lumicero/recipes-ing2inst huggingface dataset:
Title: Pineapple Sheet Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 2 baking soda
- 2 eggs
- 2 crushed pineapple
- 1/2 brown sugar
- 1 pecan pieces
- 3/4 butter
- 3/4 sugar
- 1/3 evaporated milk
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a jelly roll pan.
3. In a large mixing bowl, mix together the eggs and sugar.
4. Add the flour, soda, and pineapple; mix well. Pour batter into the greased jelly roll pan; set aside.
5. In a small bowl, mix together the brown sugar and nuts.
6. Sprinkle on top of the unbaked cake.
7. Bake for 20-25 minutes.
8. When cake is done, remove from oven and pour on the topping while the cake is still hot.
9. To make the Topping:
10. In a small saucepan over medium heat, combine the butter, sugar, & evaporated milk and boil for 2-3 minutes.
11. Pour on cake while cake is still hot.
12. Cake is good warm or cold.
Title: Cinnamon Sugar Butter Balls
Ingredients:
- 3 granulated sugar
- 1 cinnamon
- 2 1/2 flour
- 1/2 baking soda
- 1/4 salt
- 1 light brown sugar
- 1/2 granulated sugar
- 1 butter
- 2 eggs
- 2 vanilla extract
Instructions:
1. Preheat oven to 300*F.
2. In a small bowl, combine the sugar and cinnamon; set aside.
3. In a medium bowl, combine the flour, baking soda, and salt; mix well with a wire whisk and set aside.
4. In a large bowl, using an electric mixer on medium speed, blend the sugars.
5. Add the butter and mix to form a grainy paste.
6. Scrape down the sides of the bowl, then add the eggs and vanilla; mix until light and fluffy.
7. Add the flour mixture and blend at low speed just until combined. Do not overmix.
8. Shape dough into 1" balls and roll each in the cinnamon-sugar mixture.
9. Place 2" inches apart on ungreased cookie sheets and bake 18-20 minutes.
10. Using a spatula, immediately transfer cookies to a cool, flat surface.
Title: Orange Glazed Pound Cake
Ingredients:
- 1 eggs
- 4 sour cream
- 1 orange zest
- 1/3 confectioners' sugar
- 1/4
- 1 -2
- 2
- 1
Instructions:
1. Preheat oven to 375* Grease and flour 10 inch tube pan.
2. Combine cake mix, eggs, sour cream, oil, 1/4 cup orange juice and orange peel in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into prepared pan. Bake at 375* for 45-50 minutes or until toothpick incerted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. cool completely.
3. Combine sugar and remaining 1 to 2 tablespoons orange juice in small bowl; stir until smooth. Drizzle over cooled cake.
Title: Barefoot Contessa's Perfect Pie Crust
Ingredients:
- 12 unsalted butter
- 3 all-purpose flour
- 1 kosher salt
- 1 sugar
- 1/3 vegetable shortening
- 6 -8
Instructions:
1. Dice the butter and return it to the refrigerator while you prepare the flour mixture.
2. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
3. Add the butter and shortening.
4. Pulse 8 to 12 times, until the butter is the size of peas.
5. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
6. Dump out on a floured board and roll into a ball.
7. Wrap in plastic wrap and refrigerate for 30 minutes.
8. Cut the dough in half.
9. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board.
10. Fold the dough in half, place in a pie pan, and unfold to fit the pan.
11. Repeat with the top crust.
12. **Ina Garten prefers to use Crisco shortening, that has been stored in the refrigerator.
13. ***Cook time does not include 30 minute refrigeration time.
Title: Pudding Rich Ring Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 water
- 1 1/4 eggs
- 1/3
- 4
- 1/2
Instructions:
1. HEAT oven to 350°F
2. Generously spray a 12-cup fluted tube pan pan or 10-inch tube pan with flour no-stick cooking spray.
3. Combine cake ingredients in large bowl at low speed until moistened; beat 2 minutes at high speed. Pour batter into prepared pan.
4. BAKE 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes; invert onto serving plate. Cool completely.
5. HEAT frosting in small saucepan just until melted. Spoon glaze over cake, allowing some to run down sides.
Title: Chelsea Butter Bun
Ingredients:
- 2 self raising flour
- 1 mixed spice
- 90 butter
- 1 egg
- 1/2 milk
- 60 butter
- 1/3 brown sugar
- 1/2 milk
Instructions:
1. Preheat oven to 190'c, grease ovenproof dish.
2. Sift flour and spice, rub in butter.
3. Mix to a soft scone (biscuit) type dough with beaten egg and milk.
4. Roll out onto a floured board, about 7mm (1/4 inch) thick.
5. Cream very soft extra butter and brown sugar.Spread over scone dough, then sprinkle with mixed chopped nuts and fruit.
6. Roll up tightly and slice into 12 equal pieces.
7. Place in baking dish cut side up, and glaze lightly with milk.
8. Bake in oven for 30-40 minutes, until lightly browned and cooked through.
9. Serve warm, split, with butter.
Title: Chocolate Cake in a Cup in 5 Minutes!
Ingredients:
- 4 self-raising flour
- 3 sugar
- 2 egg
- 1 nonfat milk
- 3 margarine
- 2
Instructions:
1. Mix flour, sugar and cocoa: Spoon in 1 egg.
2. Pour in milk and oil, and mix well.
3. Put in microwave for 3 minutes on maximum power. (1000watt)
4. Wait until it stops rising and sets in the mug.
5. Tip contents out of mug onto saucer and enjoy with cream jam or yoghurt yum!
Title: Eggless Date Cake
Ingredients:
- 18 pitted dates
- 3/4 milk
- 3/4 sugar
- 1 all-purpose flour
- 1/2 baking soda
- 1 walnuts
- 1 salt
- 1
Instructions:
1. Preheat the oven at 350°F.
2. Microwave the dates and milk for 1 or 2 minute or heat on the stovetop until the dates are soft.
3. Add sugar to the mixture.
4. Blend in a blender until pureed.
5. Add oil and mix.
6. Pour mixture into a medium-sized bowl.
7. In a separate bowl, sieve together flour, baking soda and salt.
8. Add the flour mixture a little bit at a time to the liquid mixture and mix slowly.
9. Add the nuts and mix.
10. Bake the cake in a greased oven proof cake pan for 35-40min (or till a knife is inserted in the cake and comes out clean).
Title: Peppermint Snaps
Ingredients:
- 1 butter
- 1 margarine
- 1 brown sugar
- 1 1/2 egg
- 1/2 all-purpose flour
- 1/2 baking soda
- 1 1/2 salt
- 1/2 quick oats
- 1 old fashioned oats
- 2 -3 confectioners' sugar
- 1/8 milk
- 1
Instructions:
1. FOR COOKIES: Beat together butter and sugar until light and fluffy. Blend in egg.
2. Add combined dry ingredients, mix well.
3. Stir in oats and peppermint candy.
4. Shape dough o form 1 1/2-inch balls. Place about 2 inches apart on ungreased cookie sheet; flatten with times of fork.
5. Bake in a preheated 375 degree oven 8 to 10 minutes or until golden brown.
6. Cool 1 minute before removing from cookie sheet.
7. FOR GLAZE: Combine all ingredients; mix well. Drizzle over cooled cookies.
Title: Chocolate Chunk Fudge Brownies
Ingredients:
- 1/4 caster sugar
- 3/4 flour
- 3/4 baking powder
- 1/2 cocoa powder
- 1/2 baking chocolate
- 100 baking chocolate
- 100 vanilla
- 1 skim milk
- 2 sweetened condensed milk
- 1/2 walnuts
- 1/4
Instructions:
1. Melt 100 gm of baking chocolate with margarine.
2. Cream together ¼ cup of margarine, sugar and condensed milk.
3. Add egg whites, flour, baking powder and cocoa powder.
4. Add in milk, vanilla and melted baking chocolate. Stir.
5. Fold in chopped chocolate chunks (and walnuts).
6. Pour into 8’ greased square baking tin.
7. Bake in a preheated oven at 320° F for 25-35 minutes. Leave to cool.
Title: Mock Cream Puff Delight
Ingredients:
- 1 instant vanilla pudding
- 1
- 2
- 1
Instructions:
1. Preheat oven to 375.
2. Unroll the crescent dough from the can. Separate the dough to form eight triangles. Place two triangles, with the long side at the bottom, and the two short side touching each other in the middle, forming one large triangle on your work surface. Pinch together the two shorter sides making one large triangle. Loosely roll up the triangle starting from the longest side toward the tip. Once in a rope, start at one end of the rope and roll toward the other end forming a cinnamon roll look. Place on a baking sheet. Repeat with remaining six pieces. This will make 4 round crescent rolls. Bake for 11 to 13 minutes. Cool completely.
3. Meanwhile, prepare pudding mix with light cream. Let chill for 15 minutes.
4. To assemble: Cut croissant pastry in half horizontally. Spoon 1/2 cup of cream pudding onto bottom half. Cover with top half and drizzle with 1/4 cup syrup.
Title: Strawberry Tartlets
Ingredients:
- 12 wonton wrappers
- 3 butter
- 1/3 brown sugar
- 3/4 mascarpone cheese
- 2 honey
- 2 fresh strawberries
- 3 of fresh mint
Instructions:
1. Brush one side of each wonton wrapper with butter. Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared side up into greased muffin cups. Bake at 325° for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool.
2. In a bowl, combine the cheese, honey and orange juice. Spoon about 1 tablespoon into each wonton cup. Top with strawberries. Garnish with whipped cream and mint if desired.
Title: Patty Mae's Bread Pudding
Ingredients:
- 1 unsalted butter
- 1/2 light brown sugar
- 1 eggs
- 4 vanilla extract
- 2 cinnamon
- 1 nutmeg
- 1/4 salt
- 1/2 milk
- 4 dates
- 1
- 1/2
Instructions:
1. Butter a 3-quart baking dish.
2. Slice crusts off bread and cut into 1-inch cubes.
3. Place about half of the bread cubes in the dish and sprinkle with 1/2 cup of the dates. Add enough of the remaining bread to come within an inch of the top of the baking dish. Sprinkle with the other 1/2 cup of dates; set aside.
4. Break eggs into a blender and blend on low until well beaten.
5. Add melted butter, brown sugar, cinnamon, nutmeg, salt, and vanilla; blend on low until well mixed.
6. Add about half the milk and blend again until well mixed.
7. Stir in the remainder of the milk.
8. Pour over bread cubes, pushing down bread to make sure it is completely covered with milk-egg mixture.
9. Let sit at least 30 minutes before baking, or cover tightly and refrigerate several hours or overnight.
10. Sprinkle almonds over the top of the pudding.
11. Place baking dish in a larger baking pan and place in a preheated 350ºF oven.
12. Pour hot water into the outer pan so it covers 1/3 of the baking dish.
13. Bake for about 1 hour or until a clean knife inserted in the middle comes out clean.
14. Remove from oven. Let sit for about 10 minutes before serving.
Title: Raspberry and Banana Crunch
Ingredients:
- 5 bananas
- 350 frozen raspberries
- 250 fresh raspberries
- 140 demerara sugar
- 140 butter
Instructions:
1. Heat oven to 180 Degrees Celsius.
2. Thickly slice bananas into wide shallow dish.
3. Scatter raspberries on top.
4. Mix biscuits with sugar. Then mix in butter.
5. Scatter over fruit.
6. Bake 20 - 25 minutes.
7. Leave to stand 10 minutes to crisp top.
8. Serve.
Title: Leave the Gun, Take the Cannoli Cake
Ingredients:
- 6 eggs
- 1 salt
- 1/8 sugar
- 1 sugar
- 1/3 flour
- 1 baking powder
- 1 vanilla extract
- 1 water
- 2 orange, zest of
- 2 cream cheese
- 1 ricotta cheese
- 4 Grand Marnier
- 8 confectioners' sugar
- 2
- 1
- 1/4
Instructions:
1. Preheat the oven to 375 degrees F. and grease and flour a 9 or 10-inch springform pan.
2. Place the egg whites in the bowl of a stand mixer and add the 1/8 teaspoon of salt. Beat whites until foamy. Increase mixer speed to medium and continue beating the whites while gradually adding 1 cup of the sugar. You want the whites to beat into soft peaks (don’t overbeat). Set aside.
3. In a clean bowl, beat the egg yolks with remaining 1/3 cup sugar, the flour, the baking powder, the vanilla and almond extracts and the cold water until smooth. Add the orange zest. The mixture might appear stiff or very thick but don’t worry.
4. Gently fold in the egg whites until you have a well mixed batter.
5. Spoon the batter into the springform pan and bake in the middle of the oven for about 35 minutes. The top of the cake will be golden and it will spring back when pressed.
6. Remove the cake to a wire rack and cool completely before releasing the cake from the springform pan.
7. To make the filling, beat the cream cheese, the ricotta, the Nutella, the Grand Marnier and Frangelico (if using), until smooth. Gradually add the icing sugar and then stir in the chocolate chips. Set aside.
8. Carefully divide the cake into two equal layers. Dental floss is a great cutting tool to do this - works better than the thinnest knife for me.
9. Set the bottom layer on your cake tray or serving plate. Spread the filling over the cake bottom. If it’s a bit loose, refrigerate the cake bottom for about 10 minutes to firm up the filling. Top the filling with the second layer of the cake and refrigerate until ready to serve.
10. Just before serving, dust the cake with icing sugar.
Title: Forevermama's Crescent Rugelach Cookies
Ingredients:
- 1 active dry yeast
- 3/4 sugar
- 1/2 warm water
- 3 all-purpose flour
- 1/2 salt
- 3 heavy cream
- 1/2 vanilla extract
- 1 butter
- 1 margarine
- 3 cinnamon
- 1 strawberries
- 1 walnuts
- 1 1/4 golden raisins
Instructions:
1. In a small bowl, dissolve yeast and 2 tablespoons sugar in water.
2. Combine flour and salt in a mixer bowl. With mixer at low speed, beat in yeast mixture, egg yolks, cream and vanilla.
3. Blend in butter 2 tablespoons at a time until incorporated.
4. Wrap dough and refrigerate several hours or overnight.
5. Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with foil. Grease foil.
6. Combine remaining 3/4 cup sugar and the cinnamon in a small bowl. Sprinkle heaping tablespoon on work surface (you will be using more of the sugar/cinnamon mixture for rolling). (If necessary, you may need to make more cinnamon-sugar mixture).
7. Divide dough into 10 pieces; shape into balls. Cover each ball with plastic wrap. Place balls in a bowl and refrigerate until ready to use. (Can be refrigerated overnight at this point).
8. Roll 1 ball into an 8" circle, turning to coat well with cinnamon-sugar. Cut into 8 wedges.
9. Place 1/2 tsp jam, a pinch of walnuts and a few golden raisins in the outer edge of each wedge.
10. Roll up each wedge from outer edge; transfer to cookie sheet, curving to form a crescent.
11. Repeat with remaining dough.
12. Bake 25-30 minutes, until browned and puffed.
13. Remove rugelach immediately from aluminum foil (Very important step or else they will stick to foil and you will end up having to peel foil from bottom of cookies).
14. Place on wire rack to cool.
15. Tip!: In order to remove seeds from raspberry jam, heat jam in a small saucepan over low heat until jam begins to melt. Pour melted jam into a sieve and with a spoon press the jam "liquid" through the sieve mesh. The sieve will separate the seeds from jam and you'll wind up with seedless jam.
Title: Cran-Blueberry Cobbler
Ingredients:
- 2 cornstarch
- 3/4 sugar
- 3 frozen blueberries
- 1 frozen cranberries
- 1 lemon juice
- 1 vanilla extract
- 1 1/2 baking mix
- 2 sugar
- 1/4 butter
- 1 margarine
- 1/4 egg
- milk
- vanilla ice cream
Instructions:
1. In a large pan, stir stir together the cornstarch and 3/4 cup sugar.
2. Add the frozen berries, lemon juice, and vanilla to the pan; bring to a boil while stirring constantly; boil 1 minute.
3. Pour into a lightly greased 2-quart baking dish.
4. In a mixing bowl, combine baking mix and 2 tablespoons sugar; cut in butter using a pastry blender until mixture is crumbly.
5. Stir in egg and milk.
6. Drop by 2 tablespoonfuls onto hot berry mixture.
7. Bake in a 400° oven for 20-25 minutes or until cobbler is golden and bubbly.
8. Serve warm cobbler with whipped cream or ice cream.
Title: Lemon Sago
Ingredients:
- 1/2 sago
- 1/2 lemon juice
- 1 lemon rind
- 1 sugar
- 1 golden syrup
- 2 1/2 water
Instructions:
1. Combine all ingredients in pan.
2. Stir over low heat till sugar dissolves.
3. bring to boil, reduce heat and simmer uncovered for 20 - 25 minutes.
4. Stir occasionally
5. Sago should be clear and mixture quite thick.
6. Pour into dish, allow to set.
Title: Brittany's Yummy Cinnamon Pears
Ingredients:
- 1 pears
- 1/2 sugar
- 1 cinnamon
Instructions:
1. Put pears in pan and sprinkle a little sugar on top of them.
2. Cook pears on stovetop for 5-10 minutes.
3. Remove from heat.
4. Sprinkle sugar and cinnamon on pears (to taste).
5. Eat 'em all up!
Title: Frosting for Sugar Cookies
Ingredients:
- 2 -3 butter
- 1/2 vanilla extract
- 1/4 - 1/2 half-and-half cream
- 2 powdered sugar
- powdered sugar
Instructions:
1. Beat together butter, vanilla, 1 tablespoon cream, and a half cup powdered sugar; stir in a few drops food coloring - The color should be somewhat darker than desired, because it will lighten up as you add more cream and sugar to the frosting.
2. Add alternating portions of 1-2 tablespoons cream then a half cup powdered sugar; beating after each addition until well blended.
3. Continue adding and beating in portions of cream then powdered sugar until you have incorporated all the ingredients; stir in additional cream or powdered sugar if necessary.
4. You may vary the amounts of cream and/or powdered sugar to achieve desired frosting amount and consistency - Your choice of a nice and thick frosting, a very thin glaze, or anything in between is possible.
5. Spread finished frosting onto cooled sugar cookies; candy sprinkles are best added as each cookie is frosted - They seem to adhere better that way.
6. NOTE: Regular or evaporated milk, whipping cream, whipped cream, or even sour cream - whatever you've got in the fridge - may be substituted (I've subbed in each of these at times) for the half & half.
Title: Chocolate Chews
Ingredients:
- 2 caster sugar
- 3 cocoa powder
- 5
- 2
Instructions:
1. Whisk egg whites until stiff.
2. Then, whisk in the sugar.
3. Carefully fold in the sifted cocoa and coconut.
4. Place small mounds onto a cookie sheet lined with silicon paper.
5. Bake in a preheated oven gas4 for 15-20 minutes, until lightly browned. The mixture will crisp up when cooled.
Title: Blueberry Sour Cream Cake
Ingredients:
- 1/2 butter
- 1/2 sugar
- 1 egg
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 vanilla
- 4 fresh blueberries
- 1 sour cream
- 2 sugar
- 1/2 vanilla
- 1 powdered sugar
- 1 1/2
- 1/4
Instructions:
1. In a large bowl, cream butter.
2. Add sugar, beating well at medium speed on electric mixer.
3. Add egg, beat well.
4. In a small bowl, combine flour and baking powder.
5. Add flour mixture to creamed mixture and and mix until blended.
6. Stir in vanilla.
7. Pour batter into a greased 9 inch springform pan.
8. Sprinkle berries over the batter.
9. In a small bowl, beat egg yolks.
10. Add sugar, vanilla and sour cream to egg yolks, combine well.
11. Pour sour cream mixture over blueberries.
12. Bake in preheated 350°F oven for about 1 hour, or until edges are light brown.
13. Cool on wire rack.
14. When cooled, cover pan and refrigerate until well chilled (about 2-3 hours).
15. To serve, carefully remove sides from pan.
16. Place cake on a platter/serving plate with room enough to pipe whipped cream around the bottom.
17. In small bowl, beat cream and sugar until soft peaks form.
18. Spoon 1/2 the cream on top of cake.
19. Beat remaining cream until stiff enough to hold shape (be careful not to over beat it into butter).
20. Using pastry bag with a star tip, pipe remaining cream in a border around edge of cake and around the bottom.
Title: Tiramisu
Ingredients:
- 5 sugar
- 3/4 mascarpone
- 8 heavy whipping cream
- 1 1/2 ladyfingers
- 2 instant espresso
- 1 hot water
- 2 cocoa powder
- 1/3
Instructions:
1. In a heat resistant bowl, beat egg yolks and sugar until it has thickened.
2. In a pot, boil water, and place the bowl with egg yolks/sugar on top (acts as a double boiler). Put on low heat, and cook eggs 8-10 min stirring constantly. Remove from heat.
3. Add in the mascarpone and beat together. After it cools, can be placed in fridge temporarily to cool down.
4. In another bowl, whip cream until stiff. Fold in the cooled egg/cheese/sugar mixture.
5. In a bowl, mix brandy, hot water, and instant expresso together.
6. Line the bottom of a container (9X13) with ladyfingers. Drench/drizzle with coffee mixture.
7. Put in half of the egg/cream/cheese mixture onto the ladyfingers.
8. Place the rest of the ladyfingers on top of the cream mixture. Again drizzle/drench the ladyfingers with coffee.
9. Place the rest of the egg/cream/cheese mixture on top.
10. Dust the top with cocoa powder according to taste.
11. Cover and place in fridge overnight. (Tastes better overnight).
Title: Fresh Strawberry Soup
Ingredients:
- 1 nectarine
- 1 strawberries
- 2 sugar
- 2 fresh lemon juice
- 1
- 2
Instructions:
1. In food processor or blender, combine peach, nectrine and strawberry slices with yogurt and sugar. Process until smooth. Stir in lemon juice.
2. Cover and chill until ready to serve.
Title: Peanut Butter Stuffed Brownie Bites
Ingredients:
- 1 graham cracker crumbs
- 1 confectioners' sugar
- 1/2 vanilla
- 1/2 eggs
- 1 water
- 1 confectioners' sugar
- 2
- 1/2
Instructions:
1. Set oven to 350 degrees.
2. Line 6 dozen mini-muffin cups with papers.
3. In the microwave, melt the chocolate chips; cool slightly until warm (but not hot).
4. Meanwhile, in a bowl, combine peanut butter, cracker crumbs, sugar and vanilla.
5. Mix in the melted and cooled chocolate; stir to combine.
6. Chill the mixture in the fridge for 15 minutes.
7. In another bowl, combine the dry cake mix, eggs, oil and water until combined.
8. Fill the mini-muffin cups HALF full.
9. Drop in half a teaspoon of the chilled peanut butter/ chocolate mixture, and press into the center of each mini muffin.
10. Bake about 12 minutes.
11. Remove to racks, and let cool completely.
12. Refrigerate.
13. Once cooled, sift confectioners sugar over tops.
14. Let sit at room temperature for about 30 minutes before serving.
Title: " Boozy" Apple Crisp
Ingredients:
- 5 sliced apples
- 1 cinnamon
- 1 lemon peel
- 1 Grand Marnier
- 1 1/2 Amaretto
- 1 1/2 sugar
- 3/4 light brown sugar
- 1/4 flour
- 3/4 salt
- 1/4 butter
- 1/2
Instructions:
1. preheat oven to 350°F.
2. In a 9 x13 greased casserole dish place apples, sprinkle with cinnamon lemon peel, orange peel, and both liquors. Toss to coat apples.
3. Mix topping. Spread on top and bake at 350°F for 45 min-1 hour.
Title: Grandma's Chocolate Peanut Butter Frosting
Ingredients:
- 2 powdered sugar
- 1 cocoa powder
- 1 peanut butter
- milk
Instructions:
1. Stir together powdered sugar and cocoa powder.
2. Mix in peanut butter and enough milk to make spreading consistency.
Title: One-Egg Pound Cake
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1 sugar
- 1 salt
- 1/2 butter
- 1 egg
- 1 milk
- 1 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C); grease and flour an 8x4" loaf pan.
2. In a large bowl, mix flour, baking powder, sugar and salt.
3. With a pastry cutter or your fingers, cut in butter.
4. Break the egg into a measuring cup and then fill to the 1 cup line with milk.
5. Add the milk mixture to the dry ingredients and beat well.
6. Add vanilla and lemon extracts and beat until well-blended.
7. Pour batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.