lumicero/recipes-ing2inst huggingface dataset:
Title: Cinnamon Roll Cookies
Ingredients:
- 1 1/4 sugar
- 3/4 butter
- 1 egg
- 1 vanilla extract
- 1 3/4 all-purpose flour
- 1 baking soda
- 1/4 salt
- 2 pecans
- 1 ground cinnamon
Instructions:
1. In a large bowl, beat 11/4 cups sugar and butter at medium speed with an electric mixer until creamy.
2. Beat in egg and vanilla.
3. In a small bowl, combine flour, baking soda, and salt. Gradually add to sugar mixture, beating well.
4. Cover, and refrigerate dough for 1 hour.
5. On a lightly floured surface, roll dough into an 18x10" rectangle.
6. In a small bowl, combine 2 tablespoons sugar, pecans, and cinnamon.
7. Sprinkle evenly over cookie dough, pressing down gently with hands.
8. Roll up dough, beginning with long side, jelly-roll fashion. Place roll seam side down.
9. Wrap in heavy-duty plastic wrap and refrigerate for 2 hours to overnight.
10. Preheat oven to 350°F
11. Lightly grease a baking sheet.
12. Cut dough into 1/2" slices, and place on prepared baking sheet.
13. Bake for 10-12 minutes, or until lightly browned.
14. Let cool for 2 minutes on baking sheet.
15. Remove to wire racks to cool completely.
Title: The Best Soft Ginger Cookies
Ingredients:
- 3/4 shortening
- 1 brown sugar
- 1/4 molasses
- 1 egg
- 2 1/4 flour
- 1 1/2 baking soda
- 1 cinnamon
- 1 ginger
- 1/4 clove
- 1 granulated sugar
Instructions:
1. Combine shortening, sugar, molasses and egg and beat throughly.
2. Add baking soda, cinnamon, ginger, and cloves to flour and mix together.
3. Gradually add flour mixture to shortening mixture.
4. Cover and chill for 1 hour.
5. Roll into 1 inch bals and roll in granulated sugar.
6. Place on cookie sheet (I like to flatten them slightly with bottom of a glass).
7. Bake at 325 for 8 minutes **very important not to over bake or else they won't be soft!**.
Title: Cherry Pain Perdu
Ingredients:
- 1 kirsch
- 1 icing sugar
- 1 eggs
- 5 sugar
- 3 vanilla extract
- 1 unsalted butter
- 1/2 cherries
- 8
Instructions:
1. Whisk the cream just until it starts to form soft peaks, then stir in the kirsch (if using), icing sugar and 1 TBs jam.
2. Set aside.
3. Lightly beat the eggs, sugar, and vanilla in a shallow dish.
4. Make 4 jam sandwiches with the brioche and remaining jam, pressing each one firmly so that they stick together.
5. Dip the sandwiches in the egg mixture, letting the mixture soak in a little.
6. Melt a knob of the butter in a large frying pan and fry the sandwiches on a low medium heat for 1 to 2 minutes on each side until they are golden brown.
7. Slice in half or in fingers and serve with a good dollop of the kirsch cream and a cherry.
Title: Black Russian Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 1/2 instant coffee granules
- 4 tap water
- 3 vodka
- 1/2 Creme de Cacao
- 1/4 confectioners' sugar
- 1/4 Creme de Cacao
- 1/4
- 1
- 2
Instructions:
1. Heat oven to 350 degrees F. Using solid shortening, grease a Bundt pan. Set aside.
2. In a large bowl, combine cake mix, pudding, oil and eggs.
3. Dissolve instant coffee granules in the hot water and add to cake mix, along with coffee liqueur, vodka and creme de cacao.
4. Mix at low speed to blend. Turn mixer on high and mix for 2 minutes.
5. Pour into prepared pan.
6. Bake 50 to 55 minutes or until cake pulls away from sides of pan or cake tests done (start testing at 45 minutes).
7. Using a skewer or cake tester, punch holes through to bottom of cake at 1-inch intervals. Pour glaze over cake and let absorb before turning cake out onto plate.
8. Glaze: Combine sugar, coffee and liqueurs. Makes about 1 cup.
Title: Easy Apple-Blueberry Crisp
Ingredients:
- 3 granny smith apples
- 1/2 - 1 fresh blueberries
- 1/2 sugar
- 1 flour
- 1 salt
- 1/2 cinnamon
- 3 butter
- 1 margarine
Instructions:
1. Preheat oven to 375°F.
2. Mix first 6 ingredients and put in greased 9 inch pan.
3. Combine melted butter with crisp mixture until crumbly. Sprinkle mixture evenly over fruit.
4. Bake 25-30 minute or until bubbly and golden brown.
5. Serve warm, if desired, top with ice cream or whipped cream.
Title: Lemon Pudding Cake
Ingredients:
- 1 water
- 1 1/4 lemon peel
- 1/3 eggs
- 1 instant lemon pudding
- 3 milk
- 2
- 2 3/4
Instructions:
1. Heat oven to 350 degrees F.
2. Spray 13x9-inch pan with cooking spray (do not use a dark or nonstick pan).
3. In a large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed for 30 seconds. Beat on medium speed for 2 minutes, scraping bowl occasionally.
4. Pour into pan; set aside.
5. In a medium bowl, beat pudding mix and milk with wire whisk or spoon for 1 to 2 minutes or until smooth. Drizzle pudding over batter to within 1/2 inch of edges of pan.
6. Bake 43 to 48 minutes or until top springs back when lightly touched in center and edges pull away from sides of pan (center will be set but slightly jiggly).
7. Cool 20 minutes. Cake will appear sunken in center.
8. Spoon warm pudding cake, top side down, into bowls; top with whipped topping. Store in refrigerator.
Title: Nelson Cookie Bake Almond Crescents
Ingredients:
- 1 butter
- 1 1/2 powdered sugar
- 1 vanilla
- 2 1/4 flour
- 1/4 salt
- 3/4
Instructions:
1. Heat oven to 325 degrees.
2. Place almonds in food processor and chop until fine. Reserve almonds to add to cookies later.
3. Cream 1/2 cup powdered sugar, butter and vanilla.
4. Gradually add flour and salt and mix until well blended.
5. Add almonds.
6. Chill dough for 2 hours.
7. Roll dough into ¾” balls and place on parchment lined cookie sheets.
8. Bake 14 – 16 minutes at 325 degrees. Cookies should be set but not brown.
9. Remove from oven and immediately roll in powdered sugar. Cool, and then dip in powdered sugar again.
Title: Carolina Chew Bread
Ingredients:
- 1 light brown sugar
- 4 eggs
- 2 all-purpose flour
- 1/2 salt
- 1 vanilla extract
- 1 pecans
Instructions:
1. Over medium heat combine sugar and eggs in a heavy saucepan
2. stirring constantly until sugar is dissolved.
3. Remove from heat and add remaining ingredients, stirring mixture well.
4. Spoon mixture into a greased 15 x 10 x 1 inch pan.
5. Bake at 400 degrees for 15 minutes or until golden brown.
6. Cool and cut into small squares.
Title: Dark Chocolate Toblerone Truffles
Ingredients:
- 250 dark chocolate
- 250 liquid honey
- 25 icing sugar
- 80 dark chocolate
- 250
- 375
- 250
Instructions:
1. FILLING.
2. In a small saucepan, heat cream just until bubbles form around edge of pan, remove from heat.
3. Stir in 250 g of chocolate pieces until smooth, stir in liquid honey and nougat pieces.
4. Transfer to a bowl, cover and refrigerate for 1 hour or until thickened and cold.
5. Using a whisk (NOT electric mixer), beat chocolate mixture just until creamy and lighter in colour. Do not overbeat or mixture will separate.
6. Using a pastry bag fitted with 1 cm plain tip, pipe filling into 2.5 cm diameter rounds on two wax paper-lined baking sheets.
7. Cover and refrigerate for 30 minutes or until firm.
8. Sift icing sugar into a pie plate.
9. Working with rounds from one baking sheet at a time, lightly roll in icing sugar.
10. Gently roll each round between fingertips to round off tips. Return to wax paper-lined sheet and freeze for 1 hour or until hard and almost frozen.
11. COATING.
12. In top of double boiler over hot (not boiling) water, melt 375 g of chocolate.
13. Remove from heat, let cool slightly.
14. Place crushed, toasted almonds into a pie plate.
15. Using two forks, dip balls from one baking sheet at a time into chocolate, letting excess drip off. (If chocolate thickens while you work, rewarm gently over hot stove.
16. Place balls in crushed almonds.
17. Using two clean forks, roll truffles in almonds and refrigerate on wax paper-lined baking sheet until hardened. (Optionally can roll in sifted cocoa instead).
18. Place truffles in candy cups and store in airtight container in refrigerator until just before serving.
19. Can be refrigerated for up to 1 week or frozen up to 3 months.
Title: Low Fat Carrot Cake
Ingredients:
- 6 white sugar
- 1 1/3 applesauce
- 1 skim milk
- 1/2 vanilla extract
- 1 1/2 ground cloves
- 1/4 ground nutmeg
- 1/2 ground cinnamon
- 1 baking soda
- 2 whole wheat flour
- 1 all-purpose flour
- 1 carrots
- 1 walnuts
- 2 raisins
- 1/2
Instructions:
1. In large mixing bowl, beat egg whites.
2. Slowly beat in sugar, then applesauce, skim milk, and vanilla.
3. Stir in with a spoon the dry ingredients, (cloves, nutmeg, cinnamon, baking soda, flour), in order given.
4. Stir in, one ingredient at a time, pineapple (with juice), carrots, walnuts, and raisins.
5. Pour into lightly greased (use non-fat cooking spray) 9x13<U+0094> pan.
6. Bake in a preheated (350 degree) oven for 35-40 minutes.
7. It is done when toothpick inserted in center comes out clean.
Title: Pineapple Dream Squares
Ingredients:
- 1/2 butter
- 2 1/2 butter
- 1/2 icing sugar
- 1 1/2 crushed pineapple
- 2
- 1 1/2
Instructions:
1. Mix melted butter and crushed graham wafer crumbs together in 8x8-inch baking pan; reserve 2 tablespoons for top of dessert.
2. Spread remaining crumb mixture evenly in pan. Bake at 350F 10-15 minutes; cool.
3. Mix softened butter, icing sugar and egg yolks together in bowl; mix until smooth and creamy. Spread evenly over cooled crumb base.
4. Mix together pineapple and whipped cream. Spread over above layer. Sprinkle reserved crumbs on top of dessert.
5. Refrigerate at least 1/2 hour before serving.
Title: Mint Meringues
Ingredients:
- 2 cream of tartar
- 1/4 salt
- 1/8 sugar
- 1/2
- 1/4
- 3 -6
Instructions:
1. Heat oven to 200 degrees.
2. Grease 2 large cookie sheets, set aside.
3. Combine egg whites, cream of tarter, and salt in medium bowl.
4. Beat until foamy.
5. Add sugar 1 tbls at a time, beating until egg whites are very stiff and glossy and sugar is disolved.
6. beat in mint extract and food color.
7. Fit a decorater bag with a large star tip.
8. spoon meringue into bag.
9. Pipe meringue in 1 inch puffs on prepared cookie sheets.
10. Sprinkle with colored sugar if desired.
11. Place cookie sheets on center rack of preheated oven.
12. Bake for 2 hours.
13. Remove from cookie sheet immediately, cool completely on wire racks.
Title: German Lebkuchen With German Baking Wafers Oblaten
Ingredients:
- 5 eggs
- 1 3/4 sugar
- 2 1/2 all-purpose flour
- 1 candied lemon peel
- 1/2 ground cinnamon
- 1/2 cardamom
- 2 nutmeg
- 1 ground cloves
- 1/2 ground allspice
- 1/4 ground ginger
- 1/4 confectioners' sugar
- 1/4 fresh lemon juice
- 42 -48
- 1
- 2
- 1
Instructions:
1. In the bowl of an electric mixer or in a large bowl, beat or whisk the eggs and sugar together until light and fluffy.
2. Place the bowl over a pan of simmering water over low heat and heat, whisking until the mixture is thick and very warm (about 130 F) Remove from the water bath and continue beating until the mixture is cool.
3. Combine the almonds, flour, zests, and spices in another bowl.
4. Stir into the egg sugar mixture.
5. Cover and refrigerate overnight.
6. Place the oblaten on baking sheets 2 inches apart.
7. Spread 1 rounded tablespoonful of the cookie dough on each oblaten, spreading to the edges of the wafers.
8. Let the cookies stand, uncovered, for 1 hour before baking so that the top will dry.
9. Preheat the oven to 350°F.
10. Bake the cookies for 15 to 20 minutes, until the cookies are crusty on the upper surface, but still moist in the center.
11. Remove the cookies from the baking sheet and cool on a wire rack.
12. In a small bowl, stir the sugar and lemon juice together to make a thin glaze.
13. Spread over half of the cooled cookies.
14. Place the chocolate into a glass bowl and heat in the microwave at high power for about 2 minutes, stirring every 15 seconds, until melted.
15. Spread the melted chocolate over the remaining cookies.
16. Decorate with the almonds.
17. Makes 42 to 48 cookies.
18. The Great Holiday Baking Book Beatrice Ojakangas.
Title: Chocolate Ice Box Cake
Ingredients:
- 12 ladyfingers
- 1 water
- 1 1/2 confectioners' sugar
- 1
Instructions:
1. Line 8"x4" loaf pan with wax paper.
2. Place 6 ladyfingers on bottom of pan.
3. Set aside 6 for the top.
4. Cut remaining ladyfingers in half, and place, cut side up, around the sides of pan.
5. Melt chocolate in sauce pan over very low heat.
6. Blend in water.
7. Remove from heat and add egg yolk, beating vigorously until smooth.
8. Blend in sugar.
9. Cool.
10. Fold in whipped topping and egg white.
11. Pour into pan and top with reserved ladyfingers.
12. Chill overnight.
13. Unmold and remove paper.
14. Garnish with additional whipped topping if desired.
Title: Valentine "strawberries"
Ingredients:
- 1/2 sour cream
- 1/2 beet
- 3 sugar
- 1 poppy seed
- 1/2 rum
- 1/2
- 1
Instructions:
1. Break wafers and cookies into the medium size pieces to fit into the blender. Pulse a few times till the crumbs are uniform. Transfer mixture to the bowl and add the sour cream. Add rum or your favorite liquor for an adult version.
2. Take 1 table spoon of mixture, warm it up in your hands like you would a play-dough and shape it into a strawberry or just make a ball.
3. Arrange 3 bowls: one with the beet juice, one with the sugar and last with the poppy seeds. Then dip into the beet juice to get that nice bright color and drench into sugar and poppy seeds mixtures.
4. Place on a flat surface or a cooling rack the dry. Refrigerate for an hour before serving. Decorate with mint leaves.
Title: Tappan Hill Brownies
Ingredients:
- 8 sweet butter
- 2 flour
- 8 baking powder
- 1/2 salt
- 1 1/2 eggs
- 1/2 sugar
- 3 sugar
- 1 pure vanilla extract
- 2 walnuts
- 1
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F. Line a rimmed 9x13-inch baking sheet with parchment paper.
2. Break the semisweet and unsweetened chocolate into 1-ounce pieces. Bring the butter to a boil in a heavy-bottomed saucepan. Add both chocolates and immediately remove from the heat. Stir until the chocolate melts completely.
3. Combine the flour, baking powder, and salt in a small bowl and set aside.
4. Combine the eggs and sugar in the bowl of the electric mixer. Beat until the mixture is very thick and forms a ribbon when you lift the beaters away from the batter. Add the vanilla and blend lightly. Add the melted chocolate and mix lightly.
5. Gently fold the flour mixture into the chocolate batter with a spatula. Fold in the chocolate morsels and nuts.
6. Spread the batter in the greased baking pan. Bake for 35 to 40 minutes. When done, a cake tester inserted into the center of the brownies will have a little batter clinging to it. Do not overbake the brownies. They are super-delicious when a little wet and "gooey.".
7. Cool the brownies in the baking pan.
8. Cut the brownies into 1-1/2-inch squares. Serve with fresh fruit, or topped with ice cream for a sinfully rich brownie sundae.
Title: Classic Cheesecake
Ingredients:
- 1 3/4 graham cracker crumbs
- 1/3 margarine
- 1 1/4 butter
- 3 sugar
- 1 cream cheese
- 2 sour cream
- 3 vanilla
- 1 eggs
- cherry pie filling
Instructions:
1. PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Mix graham cracker crumbs, margarine and 1/4 cup of the sugar. Press firmly onto bottom and 2-1/2 inches up side of pan; set aside.
2. BEAT cream cheese and the remaining 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.
3. BAKE 1 hour to 1 hour 10 minute or until center is almost set. Turn oven off. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Top cheesecake with pie filling just before serving. Store leftover cheesecake in refrigerator.
Title: Rainbow Party Cake
Ingredients:
- 8 butter
- 1 milk
- 1 red wine
- 1/2 strawberry
- 1 pudding
- 1 cinnamon
- 1 blueberries
- 1/2 grapes
- 1/3 pepper
- 1 sugar
- 1
- 1/2
- 1
- 1/4
- 1
- 1/2
- 6
Instructions:
1. mix all ingredients excpet 1/2 of the sprinkles.
2. pour in large cake pan.
3. bake on 500 degrees for 20 minutes or until solid.
4. add remaining sprinkles to top of cake.
Title: Walnut-Stuffed Chocolate-Covered Prunes.
Ingredients:
- 1 dried prune
- 500 cognac
- 1/2 walnut halves
- 20 -30
Instructions:
1. Slit prunes with a small sharp knife and remove the stones.
2. Place pitted prunes in a small bowl and cover them with the cognac and allow them to soak for at least 30 minutes.
3. Open up each prune and insert a walnut half and then press it closed again. The cut sides should stick together and the walnut be completely enclosed.
4. Repeat with all prunes.
5. Melt chocolate in double boiler and dip each stuffed prune into the melted chocolate with a pair of tongs.
6. Place onto a foil-lined tray and sprinkle with remaining walnuts that have been finely chopped.
7. Allow to set at room temperature (avoid refrigeration as it takes away the glossy finish and makes them look dull).
8. Each piece can be put into a pleated paper cup for an attractive presentation.
9. Dried apricots can be substituted for prunes but they are a little drier and harder to stuff.
Title: Marbled Pumpkin Cake
Ingredients:
- 1 pumpkin
- 2 cinnamon
- 1 eggs
- 4 sour cream
- 3/4 granulated sugar
- 1/4 water
- 1/2 powdered sugar
- 1/4
Instructions:
1. Combine pumpkin and cinnamon in a bowl.
2. Combine cake mix, eggs, sour cream, sugar, oil and water in a large bowl.
3. Beat for 2 minutes.
4. Stir 2 1/2 cups batter into pumpkin mixture.
5. Alternate plain and pumpkin batters into a 10 cup bundt or tube pan.
6. Once done swirl mixture.
7. Bake 375 degrees for 40- 45 minutes.
8. When cool sprinkle with powdered sugar.
Title: Esther's Orange Marmalade Cake
Ingredients:
- 1 unsalted butter
- 2 2/3 sugar
- 2/3 baking powder
- 1 orange zest
- 1 vanilla
- 2 salt
- 1 eggs
- 5 cake flour
- 4 buttermilk
- 3 1/4 sugar
- 1 sugar
- 1 sour cream
- 1/4 orange marmalade
- 1
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Butter and flour 3 - 9 inch pans.
3. In a large bowl, cream the butter, sugar and oil.
4. Add the baking powder, orange zest, vanilla and salt.
5. Beat until creamy.
6. Add the eggs and egg yolks, one at a time.
7. Alternately add the flour with the buttermilk.
8. Divide the batter between the 3 pans.
9. Bake for 25 or 30 minutes.
10. Cool for 20 minutes.
11. Syrup:
12. Mix the orange juice and sugar together.
13. Poke holes in cake with a fork.
14. Spoon on the syrup.
15. Frosting:
16. Beat the whipping cream and sugar together until soft peaks form.
17. Fold in the sour cream.
18. To assemble this bad boy:
19. Put 1 cake on plate.
20. Spread 1/3 marmalade on it.
21. Put 2nd cake on top and spread again with 1/3 marmalade.
22. Put the last cake on top; spread marmalade in center,leaving a 1-1/2 inch border.
23. Frost the side and the border.
24. You need to refrigerate this overnight so it can set and meld together.
Title: Macaroons - Gluten Free
Ingredients:
- 14 coconut
- 1/3 sugar
- 2 vanilla extract
- 2
- 3
- 14
- 1 -2
Instructions:
1. Preheat Oven to 325.
2. Mix Sugar and Flour together in small bowl and set to side.
3. Whip Egg Whites and Vanilla Extract in larger bowl.
4. Slowly fold the sugar/flour mixture into your egg mixture.
5. Once mixed well, fold in coconut and chips until all are lightly coated in the mixture.
6. Use heaping spoon fulls to create mounds of coconut cookies on two cookie sheets lined with parchment paper. [Should make between 40 - 50 cookies depending on the size of your mounds.].
7. Bake for 15 to 20 minutes, when some edges are just starting to lightly brown.
8. Place cookies on cooling rack and completely cool prior to eating.
Title: Scottish Sheet Cake
Ingredients:
- 2 flour
- 2 sugar
- 1/2 oleo
- 1/4 hot water
- 4 buttermilk
- 1 baking soda
- 1/2 eggs
- 1 vanilla extract
- 2
- 1
Instructions:
1. Sift flour and sugar together, set aside.
2. Bring 1 cup water to a boil.
3. Mix oleo, Crisco, and cocoa together.
4. Stir in flour and sugar mixture.
5. Blend in boiling water.
6. Add buttermilk, soda, eggs, and vanilla.
7. Pour mix into baking sheet and bake at 375 degrees for 30 minutes.
8. Ice with Scottish icing.
Title: Simple yet Elegant Babylonian Apricot Jewels
Ingredients:
- 32 cashews
- 4 raisins
- 2 white wine
- 1/4 lemon, zest of
- 1 cream cheese
- 8 powdered sugar
- 1/2 powdered sugar
Instructions:
1. Mix the cashews, raisins, white wine, lemon zest and cream cheese and powdered sugar until it forms a paste.
2. You can do this in the food processor to really mix everything together.
3. Take one apricot, and spread some of the cheese on it, nice and thick.
4. Cover with a second apricot.
5. Do this to make a total of 16 "sandwiches".
6. Sprinkle or roll in powdered sugar.
Title: Apple Pear Crisp
Ingredients:
- 2 apples
- 2 pears
- 1 lemon juice
- 1/2 pure vanilla extract
- 2 cornstarch
- 2 ground cinnamon
- 1/2 flour
- 1/2 quick-cooking oats
- 1/2 brown sugar
- 1 cinnamon
- 6 butter
Instructions:
1. Preheat oven to 350°F.
2. FILLING: Toss apples and pears with lemon juice and vanilla in a large bowl. Mix cornstarch and 2 teaspoons cinnamon in a small bowl. Sprinkle over fruit; toss to coat well. Spoon into lightly greased 11x7-inch baking dish.
3. FOR THE STREUSEL TOPPING: Mix flour, oats, brown sugar and 1 teaspoon cinnamon in medium bowl. Cut in butter with pastry blender or 2 knives until coarse crumbs form. Sprinkle evenly over fruit.
4. Bake 40-45 minutes or until fruit is tender and topping is golden brown. Serve warm with ice cream or whipped cream, if desired.
Title: Brenda's Carrot Cake
Ingredients:
- 3 white sugar
- 6 eggs
- 3 baking powder
- 3 cinnamon
- 4 1/2 carrots
- 1 1/2 walnuts
- 2 flour
- 4 1/2 baking soda
- 3 salt
- 1 1/2 seedless raisins
- 1 1/2
Instructions:
1. In a large bowl combine corn oil, sugar and then add eggs.
2. Sift flour, baking powder, baking soda, cinnamon and salt together.
3. Blend with oil mixture until smooth.
4. Add carrots, raisins and nuts.
5. Pour into a greased tube pan and bake at 350F for 1 hour.
6. If using a 9x13 pan, cook for 45-50 minutes at 325°F.
Title: Pumpkin Pecan Rum Cake
Ingredients:
- 3/4 pecans
- 3 all-purpose flour
- 2 pumpkin pie spice
- 2 baking soda
- 1 salt
- 1 1/4 butter
- 1 1/2 sugar
- 1 brown sugar
- 4 eggs
- 1 pumpkin
- 1 vanilla extract
- 2 water
- 2 -3 rum
Instructions:
1. Grease a 12-cup tube pan; sprinkle pecans evenly over the bottom of the pan; set aside.
2. In a large mixing bowl, add flour, pumpkin pie spice, baking soda, and salt; stir to combine.
3. In another large mixing bowl, add 1 cup butter, 1 cup sugar, and brown sugar; beat with an electric mixer until light and fluffy.
4. Add eggs; beat well to combine.
5. Add pumpkin and vanilla; beat well to combine.
6. Add flour mixture to batter one-third at a time, mixing well after each addition.
7. Pour batter into tube pan.
8. Bake at 325 degrees for 60-70 minutes or until pick comes out clean.
9. Let cool 10 minutes.
10. To make glaze: melt the remainder of the butter in a saucepan.
11. Add in the remaining sugar and water; stir and bring to a boil (add more water sparingly if not the consistency you want).
12. Remove pan from heat; add in rum; stir to combine.
13. Poke holes in cake with a toothpick.
14. Pour half the rum mixture over the cake.
15. Let stand 5 minutes.
16. Pour the rest of the rum mixture over the cake.
17. Cool.
Title: Peanut Slice With Chocolate Icing
Ingredients:
- 1 self raising flour
- 1/4 brown sugar
- 1/2 coconut
- 1/2 salted peanuts
- 1/4 butter
- 1 1/3 icing sugar
- 1 cocoa powder
- 1 butter
- 2 -3 hot water
Instructions:
1. In a bowl, mix the flour, b. sugar, coconut, peanuts and butter together. Mix well.
2. Press into a 15x20 cm tin (greased) and bake for 15-20 minutes (or until cooked).
3. Pour icing over the top while hot and let set.
4. Keep in the tray and slice when cold.
5. To make icing, mix all ingredients in a bowl and stir well to combine.