lumicero/recipes-ing2inst huggingface dataset:
Title: Russian Syrniki
Ingredients:
- 1 cottage cheese
- 2 eggs
- 3 white sugar
- 2 semolina flour
- 3 all-purpose flour
- 1/3 canola oil
Instructions:
1. Mix together the cottage cheese, eggs, and sugar. Stir in semolina and all-purpose flour, and work into a soft dough. Turn the dough onto a floured surface, and roll into a 1-inch thick log. Slice the log into 8 pieces, then pat each piece in additional flour to form a patty.
2. Heat the oil over medium heat until hot. Fry the syrniki in hot oil until golden brown on each side, 3 to 4 minutes per side.
Title: Kittencal's Buttery Flaky Shortbread Pan Cookies
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1/4 cornstarch
- 1/8 salt
- 1 butter
- 1 green maraschino cherries
- dried cranberries
- powdered sugar
Instructions:
1. Set oven to 325°F (set oven rack to second-lowest position).
2. Prepare two (8-inch) round cake pans (can use 8 x8 -inch square pan also).
3. In a food processor blend the first 4 dry ingredients.
4. Add in the cold butter pieces, and blend for about 30 seconds or more to combine.
5. Mix in the chopped maraschino cherries or cranberries.
6. Divide the mixture evenly between the two pans, then press the dough in firmly.
7. Bake for about 30-35 minutes (longer for more crispy) or until baked through and pale golden (don't over bake!).
8. Cool the baked dough in pans for 10 minutes.
9. While the baked dough is still warm cut into small squares (or wedges if using a round pan) then cool completely.
10. Using a spatula transfer to a plate.
11. Sprinkle lightly with powdered sugar if desired.
12. Delicious!
Title: Sugar-Free Chia Pudding
Ingredients:
- 3 1/2 ground cinnamon
- 7/8
- 1/2
- 98
- 1/2
Instructions:
1. Mix almond milk, sugar-free syrup, and protein powder in the blender.
2. Stir in chia seeds and cinnamon (if desired).
3. Transfer to airtight container and refrigerate over night.
Title: Colorado Mel's Apple Cranberry Crisp
Ingredients:
- 4 granny smith apples
- 2 fresh cranberries
- 1/2 sugar
- 1/4 flour
- 1 -2 cinnamon
- 1/2 rolled oats
- 1/2 brown sugar
- 1/4 flour
- 1/4 butter
Instructions:
1. Combine fruit, sugar, flour, and cinnamon and put into 8" square glass baking dish.
2. Combine flour, brown sugar, rolled oats, and softened butter until crumbly.
3. Sprinkle over the fruit mixture in the pan.
4. Bake at 375 for approximately 35 minutes (or until crisp browns and apples are cooked through). Reduce heat to 350 if at high altitude.
5. Serve with cool whip or whipped cream or ice cream or -- :).
Title: Hershey's Easy Pizza Brownie
Ingredients:
- 3/4 margarine
- 1 1/2 sugar
- 1 1/2 vanilla
- 3 eggs
- 1/2 flour
- 3/4 baking powder
- 1/2 salt
- 1/2 chocolate chips
Instructions:
1. heat oven to 350°F Grease Pizza pan.
2. Mix all ingredients. Spread on pizza pan. Bake for 20-22 minutesor until it springs back upon touch.
3. Sprinkle chocolate chips, peanut butter chips, coconut, toffee bits, caramel bits, cherries, etc.
4. ENJOY!
Title: Molly's Cracker Pudding
Ingredients:
- 1 milk
- 1 coconut
- 1 sugar
- 1 vanilla
- 1 eggs
- 2
Instructions:
1. Mix all ingredients except eggs.
2. Bring to a boil, stirring often.
3. Beat 2 egg yolks.
4. Slowly stir in the yolks to the other ingredients.
5. Cook on medium to medium-high for 30 minutes, or until thickened, stirring often (mine only took about 20 minutes).
6. Pour into a glass baking dish (I use a round one).
7. Beat the 2 egg whites until they peak.
8. With a spoon, add dollops of the egg whites over the top of the pudding.
9. The egg whites should not be spread, just dropped by the spoonfuls around the top of pudding.
10. Broil until egg whites are browned.
11. Refrigerate until fully chilled.
Title: Fluted Polenta and Ricotta Cake
Ingredients:
- 1/2 polenta
- 1 yellow cornmeal
- 1/2 all-purpose flour
- 1 baking powder
- 1 ricotta cheese
- 1/3 water
- 3/4 sugar
- 3/4 honey
- 1 lemon, zest of
- 2 eggs
Instructions:
1. Getting Ready: Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 10 ½-inch fluted tart pan with a removable bottom and put it on a baking sheet lined with parchment or a silicone mat.
2. Toss blueberries into a small pan of boiling water and steep for a minute, then drain and pat dry.
3. Whisk the polenta, flour, baking powder, and salt together.
4. Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the ricotta and water together on low speed until very smooth. With the mixer at medium speed, add the sugar, honey, and lemon zest and beat until light. Beat in the melted butter, then add the eggs one at a time, beating until the mixture is smooth. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are fully incorporated. You’ll have a sleek, smooth, pourable batter.
5. Pour about one third of the batter into the pan and scatter over the blueberries. Pour in the rest of the batter, smooth the top with a rubber spatula, if necessary, and dot the batter evenly with the chilled bits of butter.
6. Bake for 35 to 40 minutes, or until a thin knife inserted into the center of the cake comes out clean. The cake should be honey brown and pulling away just a little from the sides of the pan, and the butter will have left light-colored circles in the top. Transfer the cake to a rack and remove the sides of the pan after about 5 minutes. Cool to warm, or cool completely.
Title: Jam Filled Cream Cheese Cupcakes
Ingredients:
- 3 cream cheese
- 1 1/4 sugar
- 5 eggs
- 1 3/4 vanilla extract
- 1 sour cream
- 2
Instructions:
1. Preheat oven to 325°F Line 24 cups of muffin tins with paper liners.
2. Beat cream cheese with 1 cup sugar and eggs. Add 1 1/2 teaspoons vanilla. Pour batter into muffin liners, 2/3's full. Bake 40 minutes.
3. Prepare filling by mixing sour cream, 1/4 cup sugar and 1/4 teaspoon vanilla.
4. Remove cup cakes from oven. They will fall in the middle. Fill hole with sour cream mixture. Spoon 1/4 teaspoon jam on top. Return to oven and bake 5 minutes.
Title: Kindness Cake
Ingredients:
- 1 butter
- 1 1/2 white sugar
- 3 eggs
- 1 all-purpose flour
- 3 baking soda
- 1 1/2 baking powder
- 1/2 salt
- 1/2 buttermilk
- 1 1/2 pitted dates
- 1 1/4 cranberries
- 1 butter
- 1 icing sugar
- 2
Instructions:
1. Preheat oven to 350 degrees F; line 2 8x4 loaf pans with parchment paper and set aside.
2. In a mixing bowl, beat butter with sugar until mixture is fluffy.
3. Next, beat in eggs, 1 at a time, then stir in orange rind.
4. In a separate mixing bowl, combine flour, baking soda and powder, and salt.
5. Stir dry mixture into butter mixture alternately with buttermilk (dry, buttermilk, dry, buttermilk, finally dry).
6. Into this batter, stir in dates, cranberries and almonds just until combined.
7. Scrape batter into the two prepared loaf pans and bake in the centre of preheated oven until a tester comes out clean, about 75 minutes.
8. Turn out onto cooling racks and cool completely.
9. You could now wrap cakes in heavyduty foil and freeze for up to one month, if you wish.
10. To make icing, beat butter with just 1/4 cup of the icing sugar, then beat in orange juice.
11. Beat in remaining sugar until icing is smooth.
12. Spread icing over tops of both cakes.
Title: bowl of sin
Ingredients:
- 1 instant chocolate pudding mix
- 1
- 2
- 1
- 6 -8
Instructions:
1. prepare cake according to directions in a 9x13" pan.
2. Cool and crumble in bite size pieces in a large bowl.
3. Sprinkle liqueur over cake, cover bowl and allow to stand overnight.
4. Prepare pudding and gently fold in whipped topping.
5. Refrigerate overnight.
6. The next day, place half the cake in a large trifle dish or glass bowl.
7. Cover with half the pudding and sprinkle with half the candy crumbs.
8. Repeat layers, ending with candy.
9. Chill before serving.
Title: Almond and Lemon Biscotti
Ingredients:
- 2 all-purpose flour
- 3/4 cornmeal
- 1 1/2 baking powder
- 1 salt
- 1 sugar
- 3 eggs
- 3 lemon zest
- 3/4 dark chocolate
- 18
Instructions:
1. Preheat the oven to 325 degrees.
2. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
3. In another large bowl, beat the sugar and eggs until pale yellow, about 3 minutes.
4. Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky).
5. Stir in the almonds. Let the dough rest for 5 minutes.
6. Line a large baking sheet with parchment paper. Divide the dough evenly into 2 equal mounds and place on the baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs.
7. Bake for 35 minutes until lightly browned. Cool for 5 minutes.
8. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
9. To make the chocolate for dipping: Melt the chocolate in a heat proof bowl over a pot of simmering water stirring until melted. (or cheat and microwave- 20 seconds at a time stirring each time until mostly melted, then just keep stirring, they should melt all the way. If you keep going until they are melted smooth sometimes you can burn them!).
Title: Strawberry Ricecake Dessert
Ingredients:
- 8 cream cheese
- 7 marshmallow creme
- 12 Cool Whip
- fresh strawberries
Instructions:
1. In a large bowl mix cream cheese with marshmallow creme. Mix well then add your Cool Whip and mix well just a few spins with hand mixture then with spatula continue to fold in well.
2. Take a rice cake, spread approx 1 tablespoon of cream cheese mixture on top and then top that off with sliced fresh strawberries.
3. Enjoy!
Title: Light Fruitcake IIi
Ingredients:
- 2 plain flour
- 2 baking powder
- 1/3 salt
- 1 dates
- 1 pecans
- 1 1/2 eggs
- 2 sugar
- 4
- 1
Instructions:
1. Combine flour, baking powder and salt. Add fruit and mix well to coat with flour.
2. Beat eggs until light and fluffy. Gradually beat in sugar.
3. Add fruit-flour mixture and nuts. Mix well with hands.
4. Grease tube pan. Line with brown paper; grease paper.
5. Bake at 275 degrees about 1 hour and 15 minutes or until done. Let cake stand in pan about 10 minutes. Turn out on rack to cool.
Title: Pumpkin Gobs
Ingredients:
- 2 light brown sugar
- 1 dark brown sugar
- 2 shortening
- 2 pumpkin
- 3 1/2 eggs
- 1 1/2 all-purpose flour
- 1 cinnamon
- 1/2 pumpkin pie spice
- 1 salt
- 1 baking soda
- 1 1/2 baking powder
- 3/4 vanilla extract
- 1/2 evaporated milk
- 1/2 shortening
- 1 butter
- 1 vanilla extract
- sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. For cookies.
3. Cream the brown sugar and 1 cup shortening.
4. Add remaining cookie ingredients and mix until well blended.
5. Drop by heaping teaspoons full onto greased cookie sheet.
6. Flatten with the back of spoon, leaving small rounded indentation in center of cookie.
7. Bake for 10-12 minutes.
8. Let cook slightly on baking sheet then remove to wire rack to cool completely.
9. Filling: Heat milk.
10. Cream together the remaining filling ingredients.
11. Slowly add milk and beat until creamy. You may not need to use the entire 3/4 cup of milk. Use just what you need to get the consistency you want.
12. Take 1/2 of the cookies and divide the filling among these cookies.
13. Place the remaining cookies on top to make a sandwich.
14. Eat and enjoy.
Title: Sweet Potato Cream Cheese Pudding
Ingredients:
- 8 low-fat cream cheese
- 1/4 sugar
- 16 vanilla instant pudding mix
- 1 pumpkin pie spice
- 2 vanilla
- 1 1/4
- 1
Instructions:
1. Mash sweet potatoes, the result will be lumpy unless you use a blender or food processor.
2. Soften the cream cheese and mix with sugar.
3. Mix all other ingredients except milk in bowl until mostly smooth.
4. Add milk until pudding reaches desired consistency.
5. Chill before serving. Cook time is for the sweet potatoes.
Title: Special Marble Fudge Cake
Ingredients:
- 1/2 butter
- 3 graham crackers
- 3 butter
- 4 bittersweet chocolate
- 2 eggs
- 1/4 sugar
- 1/2 flour
- 1/8 salt
- 1/2 baking powder
- 1/4 vanilla extract
- 1 1/2 butter
- 1 vanilla extract
- 1/3 cream cheese
- 1/4 sugar
- 1 egg
- 1 flour
Instructions:
1. Preheat oven to 350 degrees F.
2. Crust:
3. Add the melted butter and crushed graham crackers to a bowl and mix well.
4. Press the crumb mixture into the bottom of a pan to make a thin, even layer. Use an 8" springform pan.
5. Put into fridge to chill until needed.
6. Chocolate Batter:
7. Coarsely chop the chocolate and melt gently in pot over steaming water, stir until smooth and stir in the butter, remove from heat.
8. In a bowl beat the eggs and sugar until frothy, add the flour, salt and baking powder and stir well.
9. Next add the melted chocolate and vanilla extract mix well and pour the batter over the prepared crust.
10. Vanilla Batter:
11. Beat the butter until creamy, add the vanilla and cream cheese and beat until the batter is light and fluffy.
12. Slowly beat in the sugar and then the egg.
13. Now add the flour and stir well.
14. Spoon the mixture overtop of the chocolate batter, swirl the tip of a knife through both batters to achieve a marbled look.
15. Bake in a preheated 350 degree oven for 25 minutes, should be firm.
16. Remove from oven, cool in pan before removing.
17. Serve at room temperature with vanilla ice cream, pudding or whipped cream.
Title: Gramma's Chocolate Sauce
Ingredients:
- 4 confectioners' sugar
- 2 evaporated milk
- 2/3 butter
- 4 salt
- 1/4 vanilla
- 1/2
Instructions:
1. Melt and mix all together, getting all powdered sugar lumps out.
2. Bring almost to boil. Don't boil.
3. Remove from heat.
4. Store in fridge, it gets thick. You can warm it up very slowly or serve it like it is --
5. Or you can eat it with a spoon!
Title: Date and Banan Compote (Nakhil Wa Mooz)
Ingredients:
- 6 bananas
- 1 pitted dates
- 6 brown sugar
- 1
Instructions:
1. In ovenproof dish layer bananas.
2. Put date halves on top of bananas, then almond halves on top of dates.
3. Add light cream barely covering the dates.
4. Refrigerate for 3 hours.
5. Before serving sprinkle brown sugar on top in a very thin layer, place under broiler for 3 to 4 minutes. Serve immediately.
Title: Pretzel Crust
Ingredients:
- 10 sugar
- 2 butter
- 1/4
Instructions:
1. Preheat oven to 350°.
2. Crush pretzels in a blender.
3. Add sugar and butter and Mix well.
4. Press into a 9 inch pie plate.
5. Bake at 350° for 8 minutes and cool.
6. Add desired filling.
Title: Crock Pot Chocolate Fondue
Ingredients:
- 18 evaporated milk
- 1 powdered sugar
- 6 vanilla
- 13
- 1/4
- 1
Instructions:
1. Combine all chocolates, milk, and powdered sugar in 3 quart crockpot.
2. Cover and cook on LOW for 45 minutes.
3. Stir well, add vanilla, stir again, until chocolate is completely melted.
4. This can be held on low for another hour.
5. Serve with dippers - marshmallows, fruit, angel food cake, and cookies.
Title: Almond Butter Brownies
Ingredients:
- 2 unsalted butter
- 1/2 almond butter
- 2 eggs
- 3/4 sugar
- 1/4 prune puree
- 2 vanilla
- 3/4 whole wheat flour
- 1/2 fine salt
- 1/2 walnuts
- 3/4 sea salt
- 1/4
- 1/2
Instructions:
1. Preheat the oven to 325 degrees F. Grease an 8-by-8-inch pan with butter. Cut a piece of parchment to hang over 2 sides of the pan.
2. Mix together the butter and almond butter by hand in a large mixing bowl. Beat the eggs in a small bowl, then add them to the butter mixture. Mix in the sugar, prune puree and vanilla.
3. Whisk together the cocoa powder, flour and salt in a separate bowl. Gently stir the flour mixture into the wet ingredients. Mix by hand just until combined; do not over-mix. Stir in the chocolate chips and walnuts. Pour the batter into the prepared pan. Sprinkle with the flaky sea salt.
4. Bake until a toothpick inserted in the middle of the brownies comes out clean, about 30 minutes. Remove to a wire rack to cool, and then cut into squares.
Title: Grilled Peaches
Ingredients:
- 8 spiced rum
- 1/2 walnuts
- 1/2 pecans
- 1/2 vanilla ice cream
Instructions:
1. Cut peaches in half and remove pits.
2. Spray a hot grill pan with cooking spray (or use your grill).
3. Cook peaches 3-4 minutes -- just enough to have nice "grill marks.".
4. Place peach halves cut side up in a 9x13 baking dish and drizzle with rum, and then sprinkle with cookie crumbs and optional nuts.
5. Bake at 375 for 15 minutes. Serve hot topped with good quality vanilla ice cream.
Title: Easy Steamy Fruit Pudding
Ingredients:
- 3/4 skim milk
- 2 bicarbonate of soda
- 2 bananas
- 2
- 1
Instructions:
1. Combine milk with bicarb and set aside.
2. Grease a 6 cup capacity basin.
3. Place all ingredients except custard into a large bowl and mix well.
4. Pour into prepared basin and cover securely with foil.
5. Place basin into a large saucepan, and pour in enough water to come halfway up the sides of the basin.
6. Bring to the boil, reduce heat, then simmer, covered, for 2 hours.
7. Serve warm, cut in wedges, and drizzled with custard.
Title: Carnation's Chocolate Mousse Pudding
Ingredients:
- 370 evaporated milk
- 3/4 sugar
- 1/4 cornflour
- 1 eggs
- 2 chocolate
- 2/3 vanilla essence
- 1
- 250
Instructions:
1. Bring evaporated milk to boil in a saucepan. Turn off heat.
2. Combine sugar, cornflour and cocoa in a small bowl.
3. Beat eggs in a separate bowl.
4. Whisk in sugar mixture, then warm milk.
5. Return mixture to cleaned saucepan and place in a large pot of boiling water.
6. Cook on a medium heat until mixture comes to the boil and thickens, about 5 minutes.
7. Remove from heat and stir in chopped chocolate and stir until melted.
8. Stir in vanilla.
9. If there are lumps strain through a sieve, though cooking it in a larger pot of water should eliminate the need for this.
10. Chill for 2 hours to ensure whipped cream, when folded in, will not melt. Whip cream until thick and mixture holds its shape.
11. Fold into the chilled chocolate mixture.
12. Serve in individual glasses and decorate with berries or shaved chocolate if desired.
Title: Fudgy Brownies
Ingredients:
- 1 1/3 flour
- 1 baking powder
- 1/2 salt
- 1 butter
- 1 sugar
- 2 eggs
- 4 vanilla
- 1 1/2
- 1
Instructions:
1. Stir together flour, baking podwer and salt in a small bowl.
2. Melt butter in a large saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs and vanilla. Blend in dry ingredients and nuts if using. Pour batter into a greased 9x13in pan.
3. Bake for 30-35 minutes at 350°F Cool.
Title: Gourmet's Raspberry Buttermilk Cake
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/4 butter
- 2/3 sugar
- 1/2 vanilla extract
- 1 egg
- 1/2 buttermilk
- 1 raspberries
Instructions:
1. Preheat oven to 400 degrees with rack in middle. Butter and flour a 9-inch-round cake pan.
2. Whisk together flour, baking powder, baking soda, and salt.
3. Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
4. At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
5. Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 Tbsp. sugar.
6. Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
Title: Super Easy Puff Pastry Apple Strudel
Ingredients:
- 2 frozen puff pastry
- 1 egg
- 1 water
- 2 raisins
- 1/4 confectioners' sugar
Instructions:
1. Set oven to 375 degrees.
2. Lightly grease a large baking sheet, or line with parchment paper.
3. Thaw the puff pastry sheet for 40 minutes at room temperature.
4. In a small bowl, mix the egg and water.
5. After 40 minutes, unfold the pastry sheet onto a lightly floured surface, with the short side facing you.
6. Spoon the apple mixture on the bottom half of the pastry to within 1-inch of the edges, then sprinkle with raisins (if using).
7. Starting at the short side, roll up like a jelly roll.
8. Place seam-side down on the baking sheet, then tuck ends under to seal.
9. Brush with the egg mixture.
10. Cut several 2-inch slits (2-inches apart) on top.
11. Repeat with the next puff pastry (if you are making two strudels).
12. Bake about 35 minutes or until golden brown.
13. Cool on baking sheet on a wire rack for about 30 minutes.
14. Slice and serve warm.
15. Sprinkle with confectioners sugar if desired.
Title: Sarah's Cornflake Coconut Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 1 egg
- 1 canola oil
- 3 1/2 baking soda
- 1 salt
- 1 rolled oats
- 1 coconut
- 1/2 walnuts
- 1 pecans
- 1 1/4 vanilla
- 1
Instructions:
1. Cream the butter and sugars together. Add egg and beat until light and fluffy.
2. Add the oil and blend. Add flour, baking soda and salt. Mix well.
3. Mix in remaining ingredients and form into balls.
4. Place on ungreased cookie sheet and bake for 12 minutes at 350°.
Title: Cinnamon Sugar Crinkles
Ingredients:
- 1/2 unsalted butter
- 1/2 brown sugar
- 1 egg
- 1/4 molasses
- 1 vanilla
- 2 all-purpose flour
- 1 baking soda
- 1 1/2 ground cinnamon
- 1/4 salt
- 1/4
Instructions:
1. In a large bowl, beat the butter with the brown sugar until fluffy, then beat in the egg, molasses and vanilla.
2. Whisk together the flour, baking soda, cinnamon and salt and stir into the butter mixture.
3. Refrigerate the dough for 20 minutes.
4. Roll by 1 tablespoon into balls.
5. Roll in the coarse sugar.
6. Place, 1-1/2" apart, on a parchment-lined baking sheet and flatten slightly.
7. Bake in a 350 degree F oven until puffed and crackly, about 9 minutes.
8. Let cool on the pan on a rack for 5 minutes.
9. Transfer to a rack and let cool completely.
Title: Vegan Pecan Pie Cupcakes
Ingredients:
- 1/2 margarine
- 1/2 sugar
- 2 sugar
- 1/2 molasses
- 2 molasses
- 3 ground flax seeds
- 2 water
- 3 salt
- 1/4 pure vanilla extract
- 1/4 white whole wheat flour
- 1 1/2 ground cinnamon
- 2 baking powder
- 1 1/2 baking soda
- 1/4 soymilk
- 1/4 lemon juice
- 1/4 pecans
- 1
Instructions:
1. Preheat oven to 350°F.
2. Meanwhile, sift together the flour, baking powder, baking soda, and cinnamon in a medium bowl; set aside.
3. In a large bowl, cream together the margarine, sugar and molasses with a hand mixer for 2-3 minutes, ‘til lighter in color. Beat in flaxseed mixture, soy yogurt, salt and vanilla.
4. With mixer on low speed, incorporate half of the flour mixture, followed by the soy milk mixture; finish with the remainder of the flour. Continue beating the batter 2 minutes to develop the gluten. Stir in the cooled pecans.
5. Fill cupcake papers 2/3 full. Place pans in oven and bake cupcakes for 22 to 24 minutes or until toothpick inserted in center comes out clean. Remove from oven and let cool in pan 5 minutes before transferring them to a cooling rack.
6. Let cupcakes cool completely before frosting OR leave cupcakes unfrosted and serve with vanilla ice cream or dairy-free ice cream alternative.
7. The centers of the cupcakes will sink slightly as they cool, creating a gooey interior.
Title: Perfect Red Velvet Cake
Ingredients:
- 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 2 vanilla flavoring
- 3 baking soda
- 1 buttermilk
- 1 cake flour
- 1 cream cheese
- 2 1/2 butter
- 2 confectioners' sugar
- 1/2 vanilla extract
- 2
- 1
Instructions:
1. Cake:.
2. Preheat oven to 350 degrees F.
3. Cream together margarine and sugar.
4. Add eggs one at a time, beating well each time.
5. Mix cocoa and food color until cocoa is dissolved in food color. Then mix with above.
6. Add flavoring and mix.
7. Mix soda and buttermilk.
8. Add flour and milk alternately, beginning and ending with flour. Mix well but do not overbeat, as cake will be tough.
9. Pour into two greased and floured 9-inch pans and bake in preheated 350 degree oven for 25-30 minutes. Cool and frost.
10. For three layer cake, use three 8″ pans and cook for 20min.
11. Frosting:.
12. In a medium bowl, cream together the cold cream cheeses and butter until creamy.
13. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.