lumicero/recipes-ing2inst huggingface dataset:
Title: Upside-Down Fresh Fig Cake
Ingredients:
- 12 unsalted butter
- 1/2 light brown sugar
- 2 honey
- 10 fresh figs
- 1 1/2 unbleached all-purpose flour
- 1 1/2 baking powder
- 1/4 kosher salt
- 3/4 granulated sugar
- 1 vanilla
- 2 eggs
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Butter a 9-inch cake pan with 2-inch sides. Line the bottom of the pan with parchment paper and butter the parchment.
2. In a small saucepan over medium-low heat or in the microwave, melt 4 tablespoons of the butter. Stir in the brown sugar and honey until smooth. Pour the sauce into the prepared cake pan. Arrange the figs, cut sides down, in concentric circles over the sauce. Set aside.
3. In a medium bowl, whisk together the flour, baking powder and salt. In another bowl, with an electric mixer on medium speed, beat the remaining 8 tablespoons butter with sugar and vanilla until lightened in color and texture, 2 to 3 minutes. Add the eggs 1 at a time, beating until well combined after each. Beating on low speed just until combined after each addition, add dry ingredients in 3 parts, alternating with the milk in 2 parts. Spoon the batter evenly over the figs.
4. Bake the cake until golden and a skewer inserted in the center comes out clean, 45 to 55 minutes. Transfer the cake to a rack and cool in the pan for 50 minutes.
5. Run a thin knife around the sides of the pan to loosen. Place a serving platter on top of the pan and invert the cake. Gently lift off the pan and remove the parchment paper. Spoon over the cake any of the sauce that has run off, and serve warm.
Title: Tapioca Cream Cheese Pudding
Ingredients:
- 4 nonfat milk
- 2 tapioca pudding
- 1 chocolate chips
- 1
Instructions:
1. In a large sauce pan stir together the milk & pudding mix, then cook over a medium to medium-high heat, stirring constantly, for about 25 minutes, or until the mixture comes to a full boil.
2. Remove from heat & let cool 5 minutes, then stir well.
3. Let cool another 5 minutes & again stir well.
4. Let cool another 5 minutes & stir in the cheese.
5. Pour into a bowl, cover the surface of the pudding with plastic wrap & let set for about an hour.
6. If the chocolate chips are to be included, quickly stir them in, then again cover the pudding with plastic wrap & let it cool completely ~ OR enjoy it slightly warm!
Title: Chocolate Dipped Snowballs
Ingredients:
- 1/4 butter
- 1 marshmallows
- 5
- 1
Instructions:
1. Melt butter in large saucepan on low heat. Add marshmallow; cook 5 minutes or until marshmallows are melted and mixture is well blended, stirring occasionally. Remove from heat. Stir in cereal. Cool slightly.
2. Shape into 24 balls with moistened hands. Place on wax paper-covered baking sheet; cool completely.
3. Heat dipping chocolate as directed on container. Dip top of each ball in chocolate; return, dip side up to baking sheet. Refrigerate 15 minutes or until chocolate is firm.
Title: Cake With Green Tomato Filling
Ingredients:
- 1 granulated sugar
- 1/3 butter
- 2 margarine
- 1 eggs
- 3 water
- 1/2 cake flour
- 3 salt
- 1 baking powder
- 3 vanilla
- 1 1/2 green tomatoes
- 1 brown sugar
- 1/2 cinnamon
- 2 ground nutmeg
- butter
- margarine
Instructions:
1. Cream sugar and butter or margarine until fluffy.
2. Add eggs and water and blend well. In a seperate bowl, combine cake flour, salt and baking powder.
3. Gradually add, one-half cup at a time, to batter, blending well after each addition. Beat in vanilla.
4. Divide batter amount 3-8" or 9" layer cake pans that have been greased, then dusted with flour.
5. Bake in a 350* oven for 25-30 minutes, until lightly browned and a touch of a finger will not leave an impression.
6. While cake cools on wire rack -- combine filling ingredients in a large saucepan.
7. Bring to a boil over low heat and simmer till thick -- stirring constantly. Chill. When cake layers and filling have cooled, assemble cake.
8. Spreading one-third of filling between each layer and on top. Serves 10-12.
Title: Grandma's Creamy Fudge Icing
Ingredients:
- 2 sugar
- 1/4 light corn syrup
- 1/2 milk
- 1/2 butter
- 2 salt
- 1/4 vanilla
- 1
Instructions:
1. Cook sugar, light corn syrup, milk, butter, chocolate or cocoa, and salt over low heat until melted, stirring constantly. Bring rapidly to a boil; boil 1 minute or to 220 degrees (F). Remove from heat and beat gently until slightly cool. Add vanilla. Continue beating until of spreading consistency.
2. **You have to put this on the cake while it's still a sort of liquid. It will not be firm like buttercream. This was my grandmother's recipe and I watched her sort of pour it on a layer, then spread, playce the next layers. On the top, you pour and then spread as it cools. It's a tricky one to pull off.
Title: Little Snowballs
Ingredients:
- 1 1/2 butter
- 3/4 powdered sugar
- 1 1/2 vanilla
- 1/2 nutmeg
- 1/2 salt
- 3 1/2 flour
- 1
Instructions:
1. Preheat over to 350 degrees F, rack in the middle position.
2. Melt the butter. Mix in the powdered sugar, vanilla, nutmeg, and salt. Add the flour and mix throughly. Stir in the nuts. (If you work quickly, while the butter is still warm, the dough will be softer and easier to mix.).
3. Form the dough into one-inch ball (just pat them into shape with your fingers), and place them on an UNGREASED baking sheet, 12 to a standard sheet. Bake them at 350 degrees F for 10 minutes, until they are set but not brown.
4. Let the cookies cool for 2 minutes then roll them in powdered sugar. (You must do this while they're still warm.) Place them on a wire rac kand let them cool throughly.
5. When the cookies are cool, roll them in powdered sugar a second time. Let them rest for several minutes on the rack, and then store them in a cookie jar or a covered bowl.
Title: Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 4 butter
- 2 powdered sugar
- 1/2 vanilla
- 1/2
Instructions:
1. Using a mixer, blend the cream cheese and butter until well combined and creamy.
2. With the mixer on low, add the powdered sugar 1/2 cup at a time, mixing completely with each addition.
3. Add the lemon extract and vanilla, and whip for one minute.
Title: Cream Cheese Pretzel Cookies
Ingredients:
- 1/2 butter
- 4 cream cheese
- 1 sugar
- 1 egg
- 1/2 vanilla extract
- 1/2 all-purpose flour
- 2 1/2 baking powder
- 1/2 kosher salt
- 3/4 sugar
- parchment paper
Instructions:
1. Mix butter, cream cheese, and sugar in a mixing bowl with electric mixer.
2. Add egg, vanilla, and almond extract and mix.
3. Slowly add flour, salt, and baking powder and fold into mixture with a spoon.
4. Dough should be slightly sticky.
5. Divide dough into 4 equal parts and roll into a ball and place into a large mixing bowl.
6. Chill dough in refrigerator for at least 4 hours.
7. May be chilled overnight.
8. Preheat oven to 350°F.
9. Work with one section of chilled dough at a time.
10. Place dough on a floured surface and sprinkle course sugar on surface.
11. Break off a piece of dough about the size of a large meatball and roll it into a rope about 12 inches long, roll dough in course sugar to coat dough.
12. Shape into a pretzel shape and transfer to cookie sheet lined with parchment paper or lightly greased cookie sheet.
13. Repeat with remaining cookie dough.
14. Bake at 350°F for 14-16 minutes or until golden and lightly brown.
15. May melt chocolate morsels to dip cookie in after cookie is baked and cooled.
Title: Summer Fruits With Tahini Ganache
Ingredients:
- 6 bittersweet chocolate
- 1 vanilla bean
- 1 sugar
- 1/4 tahini
- 1 strawberry
- 1 cantaloupe
- 1 pistachios
- 1/2
Instructions:
1. Pour cream into medium saucepan, split vanilla bean and add to cream. Slowly heat cream over low heat until just below the boiling point.
2. Remove vanilla bean and reserve.
3. Add chocolate, sugar and tahini to hot cream and stir until smooth, set aside.
4. Scrape seeds from both halves of the vanilla bean, stir the seeds into the chocolate mixture.
5. Clean and hull strawberries, halve them if large. Pare and cube the melon.
6. Combine fruits and place in 6 serving dishes. Drizzle warm ganache over fruit. Sprinkle with a generous portion of chopped pistachios. Garnish with a sprig of mint, if desired.
Title: Hamburger Cookies
Ingredients:
- 48
- 24
- 1
Instructions:
1. Preheat oven to 350.
2. Place half of the cookies upside down (flat side up) on a cookie sheet-- this is the bottom half of the "bun".
3. Top each cookie half with an unwrapped mint patty.
4. Place in the oven for 2-3 minutes, just long enough for the chocolate to soften.
5. Working quickly, top each mint patty with a squiggle of green frosting around the outer edges so that a bit of the green drips onto the sides of the "burger" (this is the "lettuce").
6. Top each "burger" with another vanilla wafer (this is the top half of the "bun").
7. Store in an airtight container until serving.
Title: Peaches and Cream Pie
Ingredients:
- 1 granulated sugar
- 3 all-purpose flour
- 1/2 cinnamon
- 3 salt
- 1 brown sugar
- 1 sour cream
- 1/4
- 1
Instructions:
1. Arrange peaches in pastry shell.
2. Combine granulated sugar, flour, cinnamon, salt and sour cream; beat until smooth and pour over peaches.
3. Bake in 425 F oven for 15 minutes; reduce heat to 350F and bake for about 35 minutes longer or until crust is well browned, fruit is tender and the filling has set.
4. Sprinkle brown sugar over top and slip under the broiler until melted.
5. Cool to slightly warm before serving.
Title: Fruit Cocktail Cake
Ingredients:
- 2 flour
- 1 baking soda
- 1/2 salt
- 1 sugar
- 1 1/3 eggs
- 2 vanilla
- 1 instant vanilla pudding
- 1 mandarin orange
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine fruit cocktail (juice included), sugar, eggs and vanilla and stir until well mixed.
3. Combine flour, salt and soda and gradually add to fruit mixture.
4. Stir until well combined.
5. Pour into a greased and floured 9 x 13 inch baking pan and bake for about 45 minutes or until cake starts to pull away from the sides of the pan.
6. Cool completely and frost with included recipe or just top with whipped cream or Cool Whip.
7. Frosting: Combine whipped topping and pudding mix until well mixed.
8. Fold in mandaring oranges with juice until well combined.
9. Frost cooled cake.
10. Store in refrigerator.
Title: Orange ricotta in chocolate cups with tomato and passionfruit topping
Ingredients:
- 4 baking chocolate
- 1/8 cayenne pepper
- 2 tomatoes
- 5 sugar
- 1 Cointreau liqueur
- 1 passion fruit
- 6 ricotta cheese
- 3 icing sugar
- 3 Cointreau liqueur
- 1 1/2 orange zest
- sugar
Instructions:
1. CHOCOLATE CUPS: Melt 4 oz of good quality chocolate in a double boiler.
2. Once melted, add a pinch of cayenne pepper and stir well.
3. Spoon a tablespoon of chocolate into each foil baking cup and spread up the sides of the foil.
4. Best to make one chocolate cup at a time if you have never done this before.
5. Refrigerate until the chocolate has hardened.
6. Once hard, carefully remove the foil.
7. Leave these in the fridge until ready to assemble and serve!
8. TOMATO TOPPING: In a small saucepan, cook the sugar and tomatoes together carefully so that the sugar starts to thicken and a jam like consistency is reached.
9. Remove from heat and allow to cool.
10. Scoop out the passionfruit pulp and mix well with the tomato mixture.
11. Allow to cool and place in the refrigerator.
12. FILLING: Combine all the ricotta filling ingredients and mix well into a smooth mixture that is not runny.
13. Keep in the refrigerator until ready to assemble.
14. ASSEMBLY: Add ricotta filling to each chocolate cup.
15. Add about 1 tsp of the tomato-passionfruit topping and sprinkle with crushed caramel chips.
16. These can be kept in the refrigerator until ready to serve.
17. However if using spun sugar instead of caramel chips, please serve immediately before the threads disintegrate.
Title: Butterfinger Dessert
Ingredients:
- 4 graham cracker
- 1 butter
- 1 sugar
- 1/2 instant vanilla pudding
- 1/2 milk
- 3 vanilla ice cream
- 2
- 4
- 1
Instructions:
1. Crust: Mix together--candy bars, saltines, graham crackers sugar and butter.
2. Press into a 9x13 pan.
3. Save 1 cup of this mixture.
4. Filling: Beat pudding and milk together until a thick cream.
5. Add ice cream and beat until smooth.
6. Pour over crust and level.
7. Cover with whipped topping.
8. Sprinkle remaining crumbs over top.
9. Refrigerate.
Title: Strawberry Pie
Ingredients:
- 1 cream cheese
- 1 Cool Whip
- 1 confectioners' sugar
- 2 strawberries
- 1 graham cracker pie crust
Instructions:
1. Mix cream cheese and confectioners sugar.
2. Fold in Cool Whip.
3. Add strawberries and mix with a spoon, just until mixed in good, be gentle in order not to mash strawberries.
4. Spoon into pie crust and chill for at least 3 hours.
Title: Swiss Cinnamon Crisps
Ingredients:
- 1 butter
- 1/2 brown sugar
- 3/4 granulated sugar
- 1 egg
- 1 vanilla
- 1 lemon, zest of
- 3 flour
- 1 kosher salt
- 1 cinnamon
- 1 egg
- 2 milk
- 1/4 sugar
- 1 cinnamon
Instructions:
1. Beat the butter and sugars together until light and fluffy. Add in the egg, vanilla and zest and beat to combine.
2. Add the flour, salt and cinnamon and mix until incorporated. Wrap the dough in plastic wrap and refrigerate at least 1 hour.
3. Roll the dough out on a well-floured surface to about 1/4" thick. Cut out shapes with cookie cutters or cut in to squares with a pastry wheel/pizza cutter. Place the cookies on a parchment paper-lined cookie sheet.
4. Beat the egg and milk together with a fork or whisk. Mix together the sugar and cinnamon. Use a pastry brush to coat the cookies in the egg mixture, then sprinkle the cinnamon sugar on top.
5. Bake at 350 F for 10 to 12 minutes.
Title: APPLE CRISP
Ingredients:
- 5 apples
- 2 lemon juice
- 1/2 granulated sugar
- 3/4 brown sugar
- 1 unbleached all-purpose flour
- 1 ground cinnamon
- 1/4 ground ginger
- 1/8 nutmeg
- 1 vanilla extract
- 1 rolled oats
- 3/4 unbleached all-purpose flour
- 1 brown sugar
- 1/4 baking powder
- 1/4 baking soda
- 1/8 sea salt
- 1/2 unsalted butter
Instructions:
1. Preheat oven to 350ºF. In a large mixing bowl, add sliced apples and pour over lemon juice; stir to coat. Add sugars, flour, cinnamon, ginger, nutmeg and vanilla extract; stir well to coat the apples. Transfer to a pie plate with the juice and set aside.
2. In a another bowl, combine oats, flour, brown sugar, baking powder, baking soda and sea salt; stir. Add melted butter and mix until the mixture is crumbly. Spoon evenly the crumble mixture on the filling and transfer to the preheated oven. Bake for 50 to 55 minutes or until top is nice, crispy and golden. Cool off for 15 minutes before serving with vanilla ice cream.
Title: Decadent Chocolate Cake With Raspberry Sauce
Ingredients:
- 1 butter
- 1/2 margarine
- 1/2 all-purpose flour
- 4 eggs
- 1/2 sugar
- 1/2 butter
- 2 margarine
- 2 light corn syrup
- 1/2 fresh raspberry
- 1 frozen raspberries
- 1/4 sugar
- 2 cornstarch
- 1
Instructions:
1. Heat oven to 325ºF.
2. Grease bottom and side of springform pan, 8x2 1/2 inches, or round pan 9x1 1/2 inches.
3. Melt 1 package chocolate chips and 1/2 cup butter in 2-quart heavy saucepan over medium heat; cool 5 minutes.
4. Stir in flour until smooth.
5. Stir in egg yolks until well blended.
6. Beat egg whites in large bowl with electric mixer on high speed until foamy.
7. Beat in sugar, 1 tablespoon at a time, until soft peaks form.
8. Gently stir chocolate mixture into egg whites.
9. Spread in pan.
10. Bake springform pan 35 to 40 minutes, round pan 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes.
11. Run knife along side of cake to loosen; remove side of springform pan.
12. Turn cake upside down onto wire rack; remove bottom of springform pan and cool completely, about 1 hour.
13. Place on serving plate.
14. Heat 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over medium heat until chocolate chips are melted.
15. Spread over top of cake, allowing some to drizzle down side.
16. Place whipped cream in decorating bag fitted with tip.
17. Pipe a rosette on each serving. Serve with Raspberry Sauce.
18. Garnish with fresh raspberries.
19. Raspberry Sauce:.
20. Add enough water to reserved juice to measure 1 cup.
21. Stir together sugar and cornstarch in 1-quart saucepan.
22. Stir in juice and raspberries.
23. Heat to boiling over medium heat.
24. Boil and stir 1 minute; strain.
25. Stir in liqueur.
26. Refrigerate any remaining sauce.
Title: Kid-Friendly Chocolate Cupcakes
Ingredients:
- 1 1/2 flour
- 1 granulated sugar
- 1 baking soda
- 1 salt
- 1/3 cocoa powder
- 1/2 water
- 1 vanilla extract
- 1 vinegar
- 1
Instructions:
1. Prepare cupcake tins; lightly grease or insert paper liners.
2. Mix all ingredients together with an electric mixer on medium speed until moist and well blended.
3. Fill each cup 3/4 full. Bake for 20-25 minute at 350 degrees F.
Title: Almond-Raisin Super-Healthy Cookies!
Ingredients:
- 1/2 canola oil
- 1/2 Splenda sugar substitute
- 1 egg
- 1 peanut butter
- 1/2 vanilla
- 1 baking soda
- 2 salt
- 1/4 whole wheat flour
- 1 flour
- 1 rolled oats
- 1/2 golden raisin
- 1/2
Instructions:
1. Preheat oven to 325.
2. Cream first six ingredients.
3. Mix in dry ingredients.
4. Form into 1" balls.
5. Place on cookie sheet and flatten slightly with fork.
6. Bake for 10-12 minutes.
7. Cool on rack.
Title: Shortbread Biscuits - Gluten Free
Ingredients:
- 2 1/2 butter
- 1/2 icing sugar
- 250
- 1
Instructions:
1. Melt the butter in a large saucepan and then remove from the heat.
2. Sift all remaining ingredients into the melted butter. Mix well.
3. Knead the dough on greaseproof paper for one minute or until the dough is well combined.
4. Add a littlemore self-raising flour if the dough is too wet or sticky. If the mixture is too crumbly add a small amount of additional melted butter. The mixture is soft but should roll out easily.
5. Roll out to 1cm thickness- roll between greaseproof or baking paper. This will stop the mixture from sticking to the rolling pin. Cut with cookie cutters. I use small shapes as they are easier to handle.
6. Carefully lift each biscuit (I use an egg flipper) onto lined baking trays.
7. Bake at 150°C for 15-20 minutes. The biscuits will have changed colour slightly to a golden colour -but if they are browned then they are overdone. Cool on trays and the biscuits will set as they cool.
8. Variation:- You can dip 1/2 of each biscuit in melted chocolate for wariety or add a small amount of cocoa powder to the mix to make them chocolate biscuits.
9. Variation for christmas:- You can also make a variety of star shapes and sizes, then stack them to make a christmas tree and sprinkle with icing sugar. They make a great place setting on your christmas table, just add a nametag card leaning against each stack.
Title: Butter Balls
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 1 vanilla
- 2 1/4 flour
- 1/4 salt
- 3/4 walnuts
- 1 powdered sugar
Instructions:
1. Cream softened butter, sugar and vanilla.
2. Sift together flour and salt.
3. Blend into butter mixture.
4. Mix in nuts.
5. Chill dough.
6. Roll into 1" balls.
7. Place on ungreased cookie sheet.
8. Bake at 400* for 10-12 minutes.
9. Roll in powdered sugar while still warm.
10. When cool roll again.
11. Store in covered container.
Title: Abbott Northwestern Station 63 Carrot Cake
Ingredients:
- 2 sugar
- 2 flour
- 2 cinnamon
- 2 baking soda
- 1 salt
- 7 carrots
- 1 canola oil
- 1 1/2 eggs
- 3 crushed pineapple
- 1 vanilla
- 2 cream cheese
- 8 butter
- 1/2 powdered sugar
- 1 vanilla
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour a 9 x 13 cake pan.
3. Mix the first 8 ingredients together in a large bowl.
4. Stir in the next 4.
5. Pour into prepared pan and bake for 45-50 minutes or until cake tests done.
6. Remove from oven when nice and golden on top, cool completely before frosting.
7. To prepare frosting: Pulse the cream cheese and butter in the food processor until smooth.
8. Spoon into a bowl and add powdered sugar and vanilla, stirring well until smooth.
9. Frost cake and cover, put into refrigerator until ready to serve.
Title: Brandied Cherry Sundaes for 2
Ingredients:
- 1 dark sweet cherries
- 1 brandy
- 1/2 vanilla ice cream
- frozen yogurt
Instructions:
1. Heat cherries.
2. Stir in 1 teaspoon brandy flavoring or brandy.
3. Divide ice cream between 2 dessert dishes.
4. Spoon warm cherry sauce on ice cream.
5. Can substitute vanilla pudding for ice cream.
Title: Nut Pie Crust
Ingredients:
- 2 pecans
- 3 butter
- 1 margarine
- sugar
Instructions:
1. Combine the ground nuts, butter and sugar.
2. Press the mixture evenly into the bottom and sides of a 9-inch pie plate.
3. Bake at 350°F for 10 to 12 minutes.
4. Cool and fill, as desired.
Title: Carrot Cake With Pineapple
Ingredients:
- 3 flour
- 2 sugar
- 2 baking soda
- 1 cinnamon
- 1 salt
- 2 vanilla
- 2 raw carrots
- 1 1/2 walnuts
- 1 1/2 crushed pineapple
- 1 eggs
- 3 orange zest
- 2 coconut
- 1/4 butter
- 4 cream cheese
- 2 confectioners' sugar
- 1/2 walnuts
- milk
Instructions:
1. Preheat oven to 350 degrees.
2. Mix dry ingredients; add carrots, oil, vanilla and pineapple.
3. Add beaten eggs, and orange rind (or coconut).
4. Bake in oiled and floured tube pan for 1 hour, or until set.
5. Cool, then frost.
6. Cake improves with refrigeration.
Title: Raspberry Chipotle Chocolate Cake
Ingredients:
- 6 bittersweet chocolate
- 2 boiling water
- 3 1/2 all-purpose flour
- 2 baking soda
- 2 salt
- 1/2 baking powder
- 12 unsalted butter
- 2 sugar
- 4 eggs
- 1 1/2 vanilla extract
- 2
Instructions:
1. Butter and flour a 10-inch diameter bundt pan; tap out all excess flour. Set aside. Preheat oven to 350 degrees.
2. Place the chocolate pieces in a medium bowl and whisk in the boiling water. Whisk until chocolate is melted and mixture is smooth. Set aside to cool to room temperature.
3. In a large mixing bowl, combine the flour, baking soda, salt and baking powder. Toss with a fork to blend well; set aside.
4. In bowl of electric mixer, combine the softened butter, sugar and eggs. Beat on medium-high speed about five minutes, or until light and fluffy. Add the Raspberry Chipotle Sauce and vanilla. Beat just to blend well.
5. At low speed beat in the flour mixture in four batches, alternating with the chocolate, beginning and ending with the flour. Stop mixer and scrape down side of bowl after each addition. Beat only until smooth and well blended.
6. Turn the batter out into prepared pan and bake for 40 to 45 minutes, or until a metal skewer inserted in center of cake comes out clean. Cool in the pan on wire rack for 20 minutes, then unmold onto cake plate.
Title: Washday Peach Cobbler
Ingredients:
- 1 margarine
- 1/4 sugar
- 2/3 all-purpose flour
- 2/3 milk
- 2/3 baking powder
- 2 salt
- 1/2
Instructions:
1. .Preheat oven to 350.
2. Put undrained peaches in 9x12 baking dish with the margarine.
3. Place in oven.
4. Meanwhile, in small bowl, mix sugar, flour, milk, baking powder and salt.
5. Pour over melted margarine and peaches. Do not stir.
6. Place back in 350 degree oven and bake 1 hour or until golden brown.
Title: Cashew Cake
Ingredients:
- 1 butter
- 1 water
- 2/3 eggs
- 3 confectioners' sugar
- 1 milk
- 4 cashew nuts
- 1/4 cashew nuts
- 1/2
- 1
Instructions:
1. Coat two 8-inch round cake pans with nonstick cooking spray, and lightly flour.
2. In a large bowl, combine the cake mix, 1/2 cup butter, the water, eggs, and almond extract; mix well.
3. Pour the batter into the prepared cake pans, dividing evenly.
4. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean.
5. Let cool, then remove from the pans to cool completely.
6. Meanwhile, in a medium bowl, make frosting by combining the remaining 1/2 cup butter, the confectioners' sugar, milk, and rum extract; mix until smooth.
7. Stir in the crushed cashews until mixed through.
8. Place 1 cake layer upside down on a serving plate and frost the top.
9. Place the second layer over the first and frost the top and sides of the cake completely.
10. Garnish with the whole cashews then cover loosely and chill until ready to serve.