lumicero/recipes-ing2inst huggingface dataset:
Title: French Toast Bread Pudding
Ingredients:
- 12 eggs
- 7 2% milk
- 2 1/2 sugar
- 1/2 vanilla extract
- 2 nutmeg
- 3/4 ground nutmeg
- 1/2 cinnamon
- 1/2 pecans
- maple syrup
Instructions:
1. Butter 11x7x2-inch glass baking dish.
2. Place bread in dish.
3. Whisk eggs and next 5 ingredients in medium bowl to blend; pour over bread.
4. Using spatula, lightly press down on bread to moisten completely.
5. Cover with foil and chill overnight.
6. Place foil-covered dish in cold oven.
7. Set oven at 350°F and bake 30 minutes.
8. Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer.
9. Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup.
Title: Banana-Caramel Shortcakes
Ingredients:
- 3/4 sugar
- 2 water
- 3 butter
- 1/2 heavy cream
- 1 1/3 flour
- 1/4 walnuts
- 2 sugar
- 1 1/2 sugar
- 1 1/2 baking powder
- 1/4 salt
- 1 heavy cream
- 2 bananas
- 3/4 heavy cream
- 1 sugar
- 1/2 vanilla extract
- walnuts
Instructions:
1. Heat oven to 425 degrees; you'll need a baking sheet.
2. Sauce: Stir sugar and water in a heavy 2-quart saucepan over medium heat until mixture comes to a boil.
3. Boil 5 minutes, without stirring, scraping down sides of pan if mixture starts to crystallize around edges, or until mixture is caramel-colored.
4. Whisk in butter until melted.
5. Remove from heat and whisk in cream (mixture will bubble vigorously).
6. Scrape into a medium bowl; cover loosely and refrigerate until cool.
7. Shortcakes: Whisk flour, walnuts, 2 T sugar, the baking powder and salt in a medium bowl until blended.
8. Add cream; stir with a fork until mixture comes together to form a dough.
9. Transfer dough to work surface and form into 6-inch long log.
10. Cut into 6 rounds.
11. Place rounds on ungreased baking sheet.
12. Sprinkle tops with remaining sugar.
13. Bake 14-17 minutes or until golden.
14. Remove to wire rack to cool completely.
15. To serve: Slice bananas and stir into caramel sauce.
16. Beat cream, sugar and vanilla until soft peaks form when beaters are lifted.
17. Halve shortcakes with a serrated knife.
18. Place bottoms on dessert plates.
19. Top each bottom with scant 1/4 cup banana-caramel mixture, then about 3 T whipped cream.
20. Top with biscuit tops, 2 T banana-caramel mixture and 1 T whipped cream.
21. Garnish.
22. To plan ahead: Bake shortcakes no more than 8 hours before serving.
23. When they're cool, store tightly covered at room temperature.
24. Make the caramel sauce up to a week ahead and store in the refrigerator.
25. Of course, if time's really short, you can substitute bottled caramel sauce for the homemade.
Title: Cherry Nut Cookies
Ingredients:
- 1 butter
- 2 brown sugar
- 2 eggs
- 2 vanilla
- 4 flour
- 1 baking soda
- 1/2 salt
- 1 3/4 walnuts
- 1/2 maraschino cherry
Instructions:
1. Cream butter & sugar, add eggs & vanilla. Beat until smooth. Blend in flour, baking soda & salt. Stir in walnuts and cherries.
2. Separate into 2 balls and roll into logs and chill. Cut 1/4 to 1/2 inch thick. Bake in a preheated 350 degree oven on ungreased cookie sheet for 8 to 10 minutes, or until light golden brown. Do not overbake. Transfer to wire racks to cool.
Title: Chocolate Irish Tipsy Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 Bourbon
- 3/4 jumbo eggs
- 1/2 extra-large eggs
- 4 sugar
- 3/4 butter
- 1/4 margarine
- 1/4 water
- 1 lemon juice
Instructions:
1. In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish whiskey, and oil. Add eggs and beat at medium speed with an electric mixer for 4 minutes, scraping down sides of bowl as necessary. Spoon into greased and floured 10-inch Bundt or tube pan.
2. Bake in a preheated 350-degree oven for about 45 minutes, or until a cake tester comes out clean. When cake is almost done, prepare syrup. Combine sugar, butter, water, and lemon juice in a small heavy saucepan. Bring to a boil slowly, stirring until sugar is dissolved. Remove from heat and stir in remaining 1/4 cup Irish whiskey.
3. Turn cake out onto two large sheets of aluminum foil placed together to form the shape of a cross. Let cake cool for 10 minutes, top side up for tube cake and upside down for Bundt cake. Using a skewer, make holes all over top and sides of hot cake. Drizzle syrup very slowly over cake, being careful that too much does not run into any cracks on top of cake. Bring foil up around cake and wrap securely.
4. Cake may be served when completely cool, or store in an airtight container overnight. Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in a freezer for up to six months. Serve with whipped cream.
Title: Bread Pudding
Ingredients:
- 12 eggs
- 4 light brown sugar
- 1/2 vanilla extract
- 3/4 ground cinnamon
- 1/2 nutmeg
- 1 salt
- 1 milk
- 4 raisins
- 1/4
Instructions:
1. Lightly butter an 8-inch square baking dish. Spread the bread cubes in it.
2. In a bowl, whisk together the eggs, brown sugar, vanilla, cinnamon, nutmeg and salt until well blended. Pour in the milk and whisk until combined. Pour the mixture over the bread cubes. Let stand, pressing down on the bread occasionally, until it is evenly soaked, about 20 minutes.
3. Meanwhile, preheat an oven to 350°F.
4. Scatter the cranberries evenly over the surface of the soaked bread and press to submerge the fruit. Set the baking dish in a large, shallow roasting pan. Add very hot tap water to the roasting pan to come halfway up the sides of the baking dish.
5. Bake the pudding until a knife inserted near the center comes out almost clean, 45 to 55 minutes. Serve warm or at room temperature. Generously dust the top of each slice with confectioners' sugar. Serves 8.
Title: Berry Cream Cookie Snaps
Ingredients:
- 4 cream cheese
- 1/4 sugar
- 2 heavy whipping cream
- 1/4 sugar
- 1 -3 all-purpose flour
- 1/2 vanilla extract
- 1/3 salt
- 2 butter
- 1/4 fresh strawberries
- 1/8 sugar
- 1/4
- 1/2
Instructions:
1. For filling, in a small mixing bowl, combine cream cheese, sugar and jam until blended. Fold in whipped cream and food coloring if desired. Chill.
2. In a bowl, whisk the sugar, flour, egg whites, vanilla and salt until smooth. Whisk in butter until blended. Line baking sheets with parchment paper. Preparing four cookies at a time, drop batter by 1-1/2 teaspoonfuls 4 inches apart onto prepared pan. Bake at 400° for 5-8 minutes or until edges are lightly browned.
3. Immediately remove one cookie at a time from parchment and form into a tube around a greased clean round wooden clothespin. Press lightly to seal; hold until set, about 20 seconds. Remove cookie from clothespin; place on waxed paper to cool. Continue with remaining cookies. If cookies become too cool to shape, return to oven for 1 minute to soften. Repeat with remaining batter.
4. Just before serving, pipe or spoon filling into cookie shells. Dip end of cookie into strawberries and additional sugar. Refrigerate leftovers.
Title: Candy Cane Pie
Ingredients:
- 3/4 milk
- 1 unflavored gelatin
- 2 water
- 1/4
- 1 1/2
- 23
Instructions:
1. In a saucepan, combine the candy and milk.
2. Heat over a low heat and stir frequently until the candy dissolves.
3. Soften the gelatin in cold water and then dissolve in the hot milk mixture. At this point, read your package to check how much gelatin you need. The 2 tsp is based on gelatin in Canada, but we have found that in the UK it is not as strong and we need to use about double to fully set the liquid.
4. Chill until partially set, then fold in the whipped cream.
5. Break 7 chocolate wafers in half and stand them around the outside of a 10 x 6 x 1-1/2 inch baking dish or in a pie plate about 9-10 inches across.
6. Place a whole layer of wafers in the bottom of the dish.
7. Pour half the peppermint mixture over.
8. Repeat the layers.
9. Chill 6 hours or overnight.
10. Sprinkle with a few chocolate wafer crumbs and cut to serve.
Title: Cream Cheese Icing
Ingredients:
- 60 cream cheese
- 30 butter
- 1 1/2 icing sugar
Instructions:
1. Blend butter and cream cheese.
2. Gradually add icing sugar.
3. Top your choice of cake, muffin etc.
4. Enjoy!
Title: Raw Brown Sugar Apple Cake
Ingredients:
- 2 1/2 brown sugar
- 2 eggs
- 1 shortening
- 1 brewed coffee
- 2 baking soda
- 3 apples
- 1/2 raisins
- 2 cinnamon
- 1 allspice
- 1/2 clove
- 1/2 flour
- 3 salt
- 1
Instructions:
1. Cream the brown sugar, eggs and shortening.
2. Add the cold coffee and mix well.
3. Sift dry ingredients together.
4. Add to to the creamed mixture. Mix well.
5. Add the apples and nuts, combining well.
6. Pour into a large baking pan, 11x15 works for me. You could also use a jelly roll pan and bake it for less time.
7. Bake in a slow oven, 325 degrees for at least 1 hour.
Title: Tiramisu Bundt Cake
Ingredients:
- 1 milk
- 1 1/3 eggs
- 2 Cool Whip
- 3 extra strong coffee
- 6 -8 French vanilla instant pudding
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Prepare bundt pan as you normally would, grease and flour it.
3. Combine cake ingredients together in a mixing bowl and beat with an electric mixer until well blended approximately 3 minutes.(Coffee is not to be added to batter, it will be used later).
4. Bake cake according to directions on the box.
5. Let cool completely.
6. Flip cake on a cake platter and evenly pour the 6-8 ounces of the prepared coffee over the top of the cake so that both sides of the cake top and bottom, will have coffee on it.
7. To prepare frosting, combine all ingredients except cocoa powder in a container and beat on high speed for approx 1 minute (add a little bit of milk if frosting is too thick).
8. Place in the refrigerator until cake is cooled.
9. Evenly spread the frosting onto the cake.
10. Keep refrigerated until ready to serve.
11. Just before serving, sprinkle with cocoa and a dollop of Reddi whip.
12. Enjoy!
Title: Stained Glass Jello Torte
Ingredients:
- 4 lime Jell-O gelatin
- 4 raspberry Jell-O gelatin
- 4 strawberry Jell-O gelatin dessert
- 1 unflavored gelatin
- 1/4 cold water
- 1 sugar
- 2 vanilla
- 1/2 graham crackers
- 1 sugar
- 2
- 1/2
Instructions:
1. For Jello: Make the three kinds of jello, dissolving each in 1 and 1/2 cups hot water. Set into separate square or cake pans, for thin layer of jello and chill until firm, or overnight.
2. For Crust: Crush graham crackers. Mix with butter and sugar. Line a spring-form pan or pie dish with mixture. Set aside some of the crumb mixture, this will later be used as a topping. Place the graham crumb base in the fridge so that it starts to harden.
3. For Filling: Soften unflavored gelatin in cold water; dissolve in hot pineapple juice. Whip cream, adding sugar and vanilla when almost whipped, while pineapple-gelatin mixture is cooling. When cool, fold into whipped cream.
4. Cut flavored jello into small 1/2 inch cubes; fold into filling. Pour into pan over crust and sprinkle with remaining crust mixture. Chill six to eight hours or overnight.
Title: Anise, Almond, and Currant Biscotti
Ingredients:
- 2 1/4 all-purpose flour
- 1 sugar
- 1/4 dried currant
- 1/4 anise seed
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1/4 eggs
- 2 brandy
- 1 Amaretto
- 1 vanilla extract
- 1 orange zest
- 1/2 lemon zest
- 1/2
Instructions:
1. Preheat oven to 375°F Line a baking sheet with parchment paper.
2. Mix all dry ingredients (the first 9 ingredients) in a large bowl.
3. Put all wet ingredients in a medium bowl and whisk with a fork to blend the egg yolks.
4. Pour wet ingredients into bowl containing dry ingredients and stir with a wooden spoon to form dough. The dough will seem very stiff and dry. You may need to finish mixing by hand.
5. Place dough on pan, spread out to form a squat loaf about 3 inches wide, 12 inches long. It will be about 1 inch thick.
6. Bake about 30 minutes, or until firm to the touch.
7. Remove from oven and allow to cool on the pan for 30 minutes. Reduce oven temperature to 250°F.
8. After cooling 30 minutes, carefully use a serrated knife to cut into 1/4 inch slices. Place back on the baking sheet, cut-side down, and bake 15 minutes.
9. Flip over and bake another 15 minutes.
10. Allow to cool completely. They will harden as they cool. These can be stored on the counter, in the fridge, or in the freezer, as long as they are sealed to keep out moisture.
Title: Baked Pear Pudding
Ingredients:
- 1 biscuit mix
- 1 cinnamon
- 1/4 brown sugar
- 1/4 butter
- 1/2 lemon, zest of
- 2 fresh lemon juice
- 1
- 2
Instructions:
1. Drain and chop the pears, 1/2" chunks, reserve 1 cup of syrup.
2. Toss together the nuts, cinnamon, pears& biscuit mix.
3. Place this mixture in a shallow baking dish.
4. in a saucepan combine the pear syrup, brown sugar& butter.
5. Heat to boiling, add lemon zest and lemon juice.
6. Pour over the pears in the baking dish.
7. Bake in 375F oven for 30 minutes serve warm.
Title: Sliced Sweet Potato Pie
Ingredients:
- 1 1/2 sweet potatoes
- 1 light brown sugar
- 1/2 cinnamon
- 1/8 nutmeg
- 1/2 ginger
- 1/4 salt
- 6 butter
- 1/2 heavy cream
Instructions:
1. Boil sweet potatoes until half cooked, 15 to 20 minutes.
2. Peel and slice sweet potatoes thinly.
3. Mix brown sugar, cinnamon, nutmeg, ginger and salt.
4. Place a layer of sweet potatoes in pastry-lined 9-inch pie pan.
5. Sprinkle with some of the spice mixture; dot with a little bit of butter.
6. Continue with layers until all ingredients are used, dotting top with butter.
7. Add cream.
8. Top with top crust, fluting edges and cutting vents.
9. Bake at 425 degrees Fahrenheit for 30 for 40 minutes.
10. If potatoes are still not tender, reduce temperature to 350 degrees Fahrenheit and continue baking until they are done.
Title: Chocolate-Cinnamon Bread Pudding
Ingredients:
- 12 milk
- 1/2 eggs
- 2 1/2 brown sugar
- 4 vanilla extract
- 1/2
- 1
Instructions:
1. PLACE bread cubes in greased 2-qt. shallow baking dish.
2. Sprinkle chocolate pieces over bread cubes.
3. Mix milk, eggs, sugar and vanilla.
4. Pour over bread cubes.
5. BAKE at 350°F for 40 minute or until knife inserted near center comes out clean.
6. Serve warm with whipped cream.
Title: Molten Lava Cakes
Ingredients:
- 2 sugar
- 1 egg
- 2 flour
- 1 1/2 butter
- 80 dark chocolate
- 1 vanilla extract
Instructions:
1. Melt butter and chocolate together in pan and stir.
2. Add sugar, egg, vanilla extract and stir.
3. Add flour and whisk together then put in little cupcake tins.
4. Bake at 400°F for 8-10 minutes.
Title: Bobota
Ingredients:
- 1/2 butter
- 6 sugar
- 6 eggs
- 2 milk
- 1 1/4 baking powder
- 2 salt
- 1 water
- 1/2 - 2 sugar
- 2 1/2 lemons
- 3 cinnamon stick
- 3
- 1
Instructions:
1. Cake: Cream butter and then cream in sugar with 6 beaten egg yolks.
2. Add the muffin mix, milk, baking powder, salt and extract. Stir well by hand ( not with mixer ). Beat egg whites stiff and fold into mixture. Place mixture in a greased 10 x 14 inch pan.
3. Bake on a 350F oven about 40 minutes or tested done. Remove from oven and cool in pan until warm.
4. Cut into squares or diamonds.
5. Pour on hot syrup.
6. Sprinkle with almonds.Garnish with maraschino cherries.
7. Note: make syrup while cake is baking.
8. Bring all syrup ingredients to a boil and boil until a thickened syrup.( maybe about 20 minutes or less )
Title: Cupid Cups
Ingredients:
- 3 flour
- 1/2 baking powder
- 1/2 salt
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 1 creamy peanut butter
- 1 powdered sugar
- 1 unsalted butter
- 36
Instructions:
1. Prepare cookie dough. In a large bowl, combine flour baking powder and salt. In another large bowl, beat butter and sugar with a mixer at low speed until blended. Increase speed to high, beat until light and fluffy 5 minutes. Reduce speed to low, beat in eggs and vanilla until mixed, then beat in flour mixture just until blended. Divide dough into 4 quarters, flatten each into a disk, wrap in plastic and refrigerate overnight.
2. When your ready to make the Cupid Cups, remove 2 disks of dough from the refrigerator. Keep remaining dough in fridge or freezer for future use.
3. Preheat oven to 350°F Mist 36 mini muffins with cooking spray or line with paper liners. Roll a rounded teaspoon of dough into a ball; press into and up sides of a mini muffin cup to form a shell. Repeat with the remaining dough.
4. Bake about 12-15 minutes or until lightly golden. Remove from oven and press the end of a wooden spoon into each cookie cup to reshape cup. Cool 2 minutes in pans, then carefully remove cookie cups to reach to cool completely.
5. Meanwhile, beat peanut butter, sugar and butter in a bowl with an electric mixer until creamy. Fill each cookie cup with about a tablespoon filling (use a piping bag or a zip-lock bag with the corner snipped off, if you like). Top with chocolate candy.
Title: Pumpkin Turnovers German Plachinda
Ingredients:
- 3 eggs
- 1 milk
- 1/2 sugar
- 1/4 salt
- 1/4 baking powder
- 1/2 flour
- 2 pumpkin
- 4 sugar
- 1 cinnamon
- 1 ginger
- 1/2 nutmeg
- 1/2 salt
- 1/4
Instructions:
1. Use enough flour to make the dough stiff.
2. Mix well. Take portions of dough (about 1/4 cup), roll out to about 6-7" in diameter.
3. Put 2-3 tablespoons filling on half of diameter. Fold the other half over filling.
4. Crimp dough around edge. Sprinkle with sugar and bake at 350 about 20 minutes or until nicely browned.
Title: Rich Banana Pudding
Ingredients:
- 1 instant vanilla pudding
- 1 Cool Whip
- 16 banana
- 1 1/2 water
Instructions:
1. In a mixing bowl, put condensed milk and water.
2. Add pudding and mix with mixer until blended.
3. Put in refrigerator for 5 minutes.
4. Add 1 CUP Cool Whip to mixture and mix with mixer.
5. Put vanilla wafers in dish, pudding next, sliced bananas and repeat.
6. Top with Cool Whip.
Title: Orange Mandarin Cake
Ingredients:
- 1 sugar
- 1/2 baking soda
- 1/4 salt
- 1 flour
- 1/2 baking powder
- 1 egg
- 1 mandarin oranges
- 1 vanilla
- 3/4 brown sugar
- 3 milk
- 3 margarine
Instructions:
1. Preheat oven to 350°F.
2. Combine all dry ingredients.
3. Add egg, vanilla and juice.
4. Beat three minutes.
5. Stir in oranges.
6. Bake in square pan for 30-35 minutes.
7. Make the frosting while the cake is in the oven.
8. Cook all three ingredients over medium heat.
9. Keep warm, then pour over the cake while hot.
Title: Tender Pie Crust
Ingredients:
- 1 flour
- 1/3 shortening
- 1 salt
- 3 -5 water
Instructions:
1. Cut shortning and flour and salt together with a pastry blender.
2. Add water gradually until mixture sticks together and forms a ball.
3. Roll out on a slightly floured board.
4. Use for favorite pie!
5. Note: Prick the bottom of the crust if you are blind baking and bake at 400 degrees.
Title: Julianna's Macaroon Recipe
Ingredients:
- 1/3 all-purpose flour
- 2 1/2 sweetened flaked coconut
- 1/8 salt
- 2/3 sweetened condensed milk
- 1 vanilla extract
- 4 dark chocolate
Instructions:
1. Preheat oven to 350 degrees. Grease large cookie sheet.
2. In large bowl, stir together flour, coconut and salt. Add condensed milk and vanilla; stir until well combined.
3. Drop batter by Tablespoon / scoop (original recipe called for 1/4cupfuls), 1 inch apart, onto prepared cookie sheet. Bake 15 to 17 minutes or until just golden on bottoms. Transfer to wire racks to cool completely.
4. When cookies are cool, dip top halves into melted chocolate of your choice; let stand until set.
Title: Apfelkuchen With Baked Apples
Ingredients:
- 150 marzipan
- 150 butter
- 70 sugar
- 2 eggs
- 150 flour
- 1/2 baking powder
- 2 milk
- 10 apples
- 1 lemon juice
- 1 butter
- 2 calvados
- 2
Instructions:
1. For the dough, first cut the Marzipan and the butter into little pieces.
2. Cream them with the sugar and the eggs.
3. Mix flour and baking powder, put the mixtures to the marzipan-butter mixture.
4. Add the milk.
5. Pre-heat your oven to 175 degrees Celsius.
6. Butter a 26 cm cake-form.
7. Clean the apples with the special apple-core cleaner.
8. Don't peel them!
9. Bring 1/2 liter of water and the lemon juice to a boil.
10. Pull the pot with the water off the stove and add the apples- let them stand for approximately 5 minutes.
11. Pour in the batter, except 4 tbsp, into the cake-form.
12. Take the apples and put them into the form.
13. Fill the cores with the 4 tbsp of the batter.
14. Then melt the butter and glaze the cake with it.
15. Bake for approximately 45 minutes- you might need up to 1 hour though.
16. Make the test with a wooden stick- if the batter still runny.
17. If the cake gets too dark, cover with some baking paper.
18. Warm the Jam with the Calvados or any other alcohol you're using for a minute in you microwave.
19. 10 minutes before the cake is good, glaze the cake with the jam mixture.
20. Put the almonds on top.
21. Bake until it is ready.
22. ENJOY!
Title: Sauteed Pineapple With Honey and Pine Nuts
Ingredients:
- 1 pineapple chunk
- 1 butter
- 2 pine nuts
- 2 rum
- 1 mascarpone cheese
- 2
Instructions:
1. Drain the pineapple cubes in a strainer.
2. Lay the pineapple cubes on a paper towel and pat dry.
3. Put the butter in a medium saute pan over medium heat.
4. Make brown butter by heating the butter until melted and just starting to brown around the edges.
5. Add the pineapple and toss to coat in the butter.
6. Add the honey and toss to coat the pineapple with the honey.
7. Cook until the pineapple is golden, about 5 to 7 minutes.
8. Turn off the heat and stir in the pine nuts.
9. In a small bowl mix together the rum and the mascarpone.
10. Place the pineapple mixture in a serving dish (I use a stemless red wine glass) and top it with a dollop of the cheese mixture.
11. Serve immediately.
Title: Dark Chocolate Cupcakes
Ingredients:
- 1 1/2 flour
- 1 baking soda
- 1 salt
- 1/3 cocoa powder
- 1 sugar
- 1/2 water
- 1 vanilla extract
- 1 apple cider vinegar
- 1
Instructions:
1. Preheat oven to 350°F.
2. Combine oil, sugar, vanilla & vinegar in a large bowl- stir.
3. In a separate bowl, combine remaining dry ingredients (flour, baking soda, salt, cocoa powder).
4. Combine wet and dry ingredients, then add water. (Add 1/2 cup water, mix, then add the rest of the water).
5. Electric-mix (if you have one) until lumps fade.
6. Bake cupcakes for 15-20 minutes.
7. Frost with your fave icing. They have a very neutral taste.
Title: Buñuelo Stars
Ingredients:
- 4 flour tortillas
- 3 ground cinnamon
- 6 -8 sugar
- chocolate ice cream
- orange zest
Instructions:
1. Using a sharp knife, kitchen shears or a cookie cutter, cut each tortilla into star shapes.
2. Mix the cinnamon and sugar together and set aside.
3. Heat oil in a shallow, wide skillet until it is hot enough to brown a cube of bread in 30 seconds. Working one at a time, fry the star-shaped tortillas until one side is golden, then turn and cook until golden on the other. Remove from the oil and drain on paper towels.
4. Sprinkle generously with the cinnamon and sugar mixture. Serve with the chocolate ice cream, sprinkled with the orange rind strips.
5. Vary the taste by using any of the Mexican flavors-caramel, cinnamon, coffee, or chocolate ice cream.
Title: Hummingbird Cake With Banana Glaze
Ingredients:
- 3 all-purpose flour
- 1 baking soda
- 1 salt
- 2 sugar
- 1 1/2 cinnamon
- 3 eggs
- 1 vanilla extract
- 2 crushed pineapple
- 1 pecans
- 1 bananas
- 2 1/2 butter
- 1/2 banana
- 1/2 vanilla extract
- 1/2 powdered sugar
- 2
Instructions:
1. Combine 1st 5 ingredients in a large bowl; add eggs, and oil, stirring just until dry ingredients are moistened.
2. Add vanilla, pineapple, pecans, and bananas. Fold in with a fork - do not beat.
3. Pour batter into greased 9x13 pan.
4. Bake at 350 degrees for 50-60 minutes or until toothpick inserted into center comes out clean.
5. For glaze frosting:
6. Combine all ingredients in a small bowl and beat until well mixed. Frost cake while hot - the glaze will melt over the cake. Yum!
7. Note: Don't feel like you have to spread all the frosting/glaze on the cake - just until it's the desired thickness. I put it on pretty generously and usually still have about 1/4 of a cup left. If you want it less sweet, then use less.