lumicero/recipes-ing2inst huggingface dataset:
Title: Salmon & Asparagus Tart
Ingredients:
- 180 flax seed
- 1 coconut oil
- 1 egg
- 1 water
- 1 olive oil
- 1 salmon fillets
- 2 asparagus spears
- 9 lentils
- 100 water
- 500 red onion
- 1/2 spinach
- 100 eggs
- 30 fresh dill
- 2 Dijon mustard
- 2 nutmeg
- 75 black pepper
- 115 lemon
- 1 olive oil
- 2
- 1
- 1/2
- 1
Instructions:
1. Preheat the oven to 170C/340°F.
2. Place all of the pastry ingredients (except for the olive oil) into a food processor and pulse until combined. If the mixture is too sticky, add more ground almonds.
3. Grease your pie tin with the olive oil and place the pastry mixture inside it, pressing it along the bottom and up the sides until everywhere is covered.
4. Bake in the oven for 15 minutes.
5. Meanwhile, start making the filling. Place the lentils in a saucepan and cover with 500ml water, bring to the boil, then simmer for 15 minutes.
6. Break the tops from the asparagus spears. Add the asparagus, frozen peas and spinach to a large pan, cover with water, bring to a simmer and cook for 5 minutes. Drain, then set aside.
7. Cut the salmon fillets into chunks and remove the skin. Add the milk and salmon to a large pan, and bring to a gentle simmer. Cook for 4-5 minutes, then drain.
8. Heat the olive oil in a frying pan, slice the onion and gently fry until softened.
9. Whisk together the eggs, egg whites, Greek yoghurt, nutmeg and black pepper until combined, then add in the onion, peas, mustard, dill, lemon zest, salmon, spinach, and lentils.
10. When the pastry is ready - remove from the oven and pour in the filling mixture, then place your asparagus and fresh dill on top.
11. Place back into the oven and bake for a further 10-15 minutes, until the filling has set and the crust has started to brown.
Title: Creme Brulee
Ingredients:
- 2 1/2 heavy cream
- 8 granulated sugar
- 1/4 vanilla
- 1 brown sugar
- 1/4
Instructions:
1. Scald cream in small saucepan over medium-low heat; remove from heat.
2. Whisk yolks in top of double-boiler; stir in granulated sugar and vanilla.
3. Stir in scalded cream gradually.
4. When thoroughly blended, cook, stirring constantly, over very hot (not boiling) water, until mixture coats back of metal spoon, about 20 minutes.
5. Strain custard through fine mesh sieve into eight 3-ounce custard cups, dividing evenly.
6. Freeze several hours or overnight.
7. Heat broiler.
8. Just before serving, put brown sugar in fine mesh sieve and sieve over top of custard cups, stirring with a spoon to force sugar through holes.
9. Arrange cups on baking sheet; broil, about 3 inches from heat source, just until tops are glazed, 1-2 minutes.
10. Custards will be hot and soft on top and cold and firm on bottom (ideally).
11. Serve immediately.
Title: Chopped Caramel Apples
Ingredients:
- 2 apples
- 1 banana
- 1/4 peanuts
- 1/2
Instructions:
1. Spoon apples, banana and peanuts evenly into 4 dessert dishes.
2. Pour caramel topping over each.
Title: Choc Choc Rum Brownies
Ingredients:
- 2 bittersweet chocolate
- 6 unsalted butter
- 1 1/2 powdered sugar
- 2 dark rum
- 2 all-purpose flour
- 1/2 bittersweet chocolate
- 3 1/2 walnut pieces
- 1/2
Instructions:
1. Preheat oven to 350°; grease and line a 9-inch square pan with parchment paper (leave an overhang so you can easily remove brownies to cooling rack).
2. Break up the bittersweet chocolate and put it in a heatproof bowl ; set the bowl over a pan of steaming water and melt gently, stirring frequently.
3. Do not let the base of the bowl touch the water.
4. Remove the bowl from the pan and set aside until needed.
5. Put the soft butter and powdered sugar in a mixing bowl and beat with a hand-held electric mixer unitl light and creamy.
6. Gradually beat in the eggs, followed by the rum.
7. Scraped down the sides then beat in the melted chocolate.
8. Stir in the flour, and when thoroughly combined, add the chopped chocolate and nuts and mix thoroughly.
9. Transfer mixture to the prepared pan; spread evenly, and level the surface.
10. Bake in oven for about 20-25 minutes until the top is set and firm; remove the pan from the oven.
11. Leave to cool a little in the pan before removing (taking care as the crust is fragile) and cutting into 16 pieces.
12. Serve warm or at room temperature with ice cream and hot chocolate sauce.
13. Once cool, store in an airtight container and eat within 4 days.
Title: Double Chocolate Chip Banana Cake (Light)
Ingredients:
- 1 brown sugar
- 1/2 granulated sugar
- 1/3 banana
- 1 vanilla
- 1 eggs
- 2 zucchini
- 2 all-purpose flour
- 1/2 baking powder
- 2 baking soda
- 1/3 low-fat sour cream
- 1 1/2 light cream cheese
- 1 1/2 icing sugar
- 1/3 low-fat milk
- 1/4
- 1/3
- 1
Instructions:
1. Preheat the oven to 350°F Spray a 12-cup Bundt pan with vegetable spray.
2. Make cake: in a food processor, combine brown sugar, granulated sugar, oil, banana, vanilla and eggs; process the mixture until it is smooth. Add zucchini and pineapple; process the mixture just until everything is combined.
3. In a bowl, stir together flour, cocoa, baking powder and baking soda. Stir the wet ingredients into dry ingredients until they are mixed. Stir in the chocolate chips and sour cream. Spoon the mixture into a prepared pan.
4. Place the pan in the centre of the oven and bake 40 to 45 minutes or until a tester inserted in the centre comes out clean. Let the pan cool on a wire rack.
5. Make icing: with an electric mixer or food processor, cream together cream cheese, icing sugar, cocoa and milk. Spread mixture over the cooled cake.
Title: Eggless Apple Cake
Ingredients:
- 4 butter
- 4 margarine
- 1 sugar
- 1 lemon, rind of
- 1/2 cinnamon
- 2 mixed spice
- 1 self raising flour
- apple
Instructions:
1. Grease and flour a 7 to 8 inch round cake tin.
2. Cream the butter and sugar with the mixed spice.
3. Combine with the other ingredients, mix lightly but thoroughly.
4. Bake in a preheated moderate oven until cake in cooked in the center.
Title: Almond Kirsch Cake
Ingredients:
- 1 marzipan
- 1 butter
- 1 sugar
- 6 eggs
- 1 kirsch
- 1 vanilla extract
- 1 cake-and-pastry flour
- 2/3 sugar
- 1/2 cornstarch
- 1 cream of tartar
- 4 icing sugar
- 1 kirsch
- 1 1/2 sweet cherries
- 1/2
- 1/4
- 1 1/2
Instructions:
1. For cake, preheat oven to 325 °F.
2. Grease and line a 10-inch cake pan with parchment paper. Grease again and dust with flour, tapping out excess.
3. Pulse marzipan, butter and sugar in a food processor until smooth.
4. Add eggs, kirsch and vanilla and purée on high until smooth (scraping into the bottom of the bowl, if needed).
5. Scrape batter into a bowl and stir in flour in two additions.
6. Scrape into prepared pan and bake for 65 minutes, or until a toothpick inserted in the center of the cake comes out clean.
7. Cool completely in the pan.
8. For meringue layer, reduce oven temperature to 250 °F and line bottom of a 10-inch spring form pan with parchment.
9. Pulse 1/3 cup sugar and almonds in food processor until ground.
10. Toss with cornstarch and set aside.
11. Whip egg whites with cream of tartar until foamy, then add remaining 1/3 cup sugar and whip until a stiff peak forms.
12. Quickly but gently fold in ground nuts and spread evenly into prepared pan.
13. Bake for 1 ½ to 2 hours or until dry.
14. Run a spatula around edge of pan to loosen meringue, cool completely.
15. For Kirsch cream, whip cream to medium peaks, and whip in icing sugar and Kirsch.
16. To assemble, slice marzipan cake in half.
17. Spread 1 cup of Kirsch cream over cake and sprinkle with ½ cup of cherries.
18. Place meringue disk on top and spread with another cup of cream and ½ cup of cherries.
19. Top with other half of marzipan cake and spread remaining cream, topped with cherries.
20. Chill until ready to serve.
21. Cake can be assembled up to 4 hours in advance.
Title: Apple-prune Crisp with Hazelnut Topping
Ingredients:
- 1/3 sugar
- 3 golden brown sugar
- 1 all-purpose flour
- 2 ground cinnamon
- 2 granny smith apples
- 1/2 prune
- 1/3 golden brown sugar
- 1/4 all-purpose flour
- 1/4 old fashioned oats
- 1/4 salt
- 1/4 unsalted butter
- 1 hazelnuts
- vanilla ice cream
Instructions:
1. For filling: Preheat oven to 375°F.
2. Butter 8-inch glass baking dish.
3. Mix both sugars, flour, and cinnamon in large bowl.
4. Mix in apples, then prunes.
5. Let mixture stand 5 minutes.
6. Transfer filling to prepared dish.
7. Bake until beginning to bubble at edges, about 20 minutes.
8. Meanwhile, prepare topping: Mix first 4 ingredients in medium bowl.
9. Add butter; using fingertips, rub in until moist clumps form.
10. Rub in hazelnuts.
11. Scatter topping over filling.
12. Continue baking until topping is golden and juices are bubbling thickly, about 20 minutes.
13. Cool slightly.
14. Serve warm with ice cream.
Title: Addicting German Chocolate Cake
Ingredients:
- 2 1/4 cake flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 3/4 buttermilk
- 1 unsalted butter
- 1 sugar
- 1 1/4 eggs
- 2 1/4 pure vanilla extract
- 5 dark chocolate
- 1 1/2 sweetened coconut
- 4 sugar
- 1 1/3 unsalted butter
- 1 evaporated milk
- 1/2 pure vanilla extract
- 1 pecans
- 1
- 3
- 1 1/3
Instructions:
1. MAKE THE GERMAN CHOCOLATE CAKE LAYERS: Preheat the oven to 350 degrees F. Butter three 8-inch cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
2. Sift the cake flour, cocoa powder, baking powder, baking soda, and salt into a medium mixing bowl. In a small bowl, whisk together the coffee and buttermilk.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. Add the vanilla and beat to incorporate. The mixture will look light and fluffy.
4. Add the flour mixture, alternating with the coffee/buttermilk mixture, in three additions, beginning and ending with the flour mixture. Remove the bowl from the mixer and fold in the melted chocolate.
5. Divide the batter among the prepared pans and smooth the tops. Bake for 30 to 35 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack and remove the pans and let cool completely. Remove the parchment.
6. MAKE THE COCONUT PECAN FILLING: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
7. Spread half of the coconut evenly across the pan and place in the oven for 5 minutes or until the coconut begins to brown. Remove from the oven and cool on a wire rack.
8. In a large saucepan, stir together the sugar, butter, evaporated milk, vanilla, and egg yolks. Bring the mixture to a boil, stirring constantly. After the mixture begins to boil and thicken, remove from the heat and stir in the toasted coconut, regular coconut, and pecans.
9. Place the pan over an ice bath (a large bowl filled with ice) and stir the mixture until cool.
10. ASSEMBLE THE CAKE: Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread one third of the filling on top. Add the next layer, trim and frost with one third of the filling, then add the third layer. Trim the top, and frost with the remaining filling. The cake will keep in an airtight container, at room temperature, for up to 2 days.
Title: Luxurious Ricotta Frosting
Ingredients:
- 4 1/2 whole milk ricotta cheese
- 2 Rich and Creamy Ricotta
- 1 shortening
- 1 vanilla extract
- 1/3 oranges, zest of
- 1 orange, zest of
- icing sugar
- nutmeg
Instructions:
1. Beat together ricotta, shortening, vanilla and orange zest in a bowl.
2. Add the sugar and nutmeg and beat until smooth and fluffy.
3. Keep in the fridge.
4. This makes enough for top and filling of a 9" cake, 12 slices.
Title: Giant Peanut Butter Cup Cookies
Ingredients:
- 18 salted peanuts
- 1/2
- 12
Instructions:
1. Heat oven to 350 degrees F.
2. Into large bowl, break up cookie dough.
3. Stir in reeses pieces,m&m's, and peanuts.
4. Drop dough by scant 1/4 cupfuls 3 inches apart onto ungreased cookie sheets.
5. Flatten each with fingers to 3/4 inch thickness.
6. Bake 11-15 minutes or until light golden brown.
7. Immediately top each cookie with 1 peanut butter cup; press lightly into dough.
8. Cool 5 minutes; remove from cookie sheets.
9. TIP: let the cookies stand about 3 hours or until the peanut butter cups are set before storing them in a covered container.
Title: Avocado Cake W/ Raspberry Filling & Key Lime Frosting
Ingredients:
- 2 1/4 cake flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 avocado
- 2 butter
- 1 sugar
- 1 vanilla extract
- 2 eggs
- 1 low-fat buttermilk
- 1/2 avocado
- 3 butter
- 2 low-fat cream cheese
- 4 confectioners' sugar
- 1 key lime zest
- 2 key lime juice
- 1 vanilla extract
- 1 milk
- 1/2
Instructions:
1. Preheat oven to 325 degrees F. Spray two 8-inch round cake pans with baking spray. Line bottom of each pan with a round of parchment paper, and then spray the parchment with baking spray. Set aside.
2. Sift together the flour, baking powder, baking soda, and salt in a bowl; set aside.
3. In the bowl of a stand mixer, beat the pureed avocado and the butter with the sugar until completely combined. Beat in vanilla. Beat in eggs one at a time, mixing well after each addition. With the mixer on low speed, beat in all of the buttermilk until just combined. Add the flour mixture in 3 additions, mixing each addition until just combined. Once all flour is incorporated, increase mixing speed to medium and beat for 20 seconds longer. Be careful to not over mix.
4. Divide batter among the two prepared cake pans. Bake until golden on top and a wooden pick inserted in center comes out clean, about 25 minutes. Cool cakes in pans on racks for 10 minutes before inverting, removing parchment paper, and cooling completely.
5. While the cakes are cooling, prepare the frosting.
6. In the bowl of a stand mixer, cream the pureed avocado with the butter and cream cheese until smooth. With mixer on low speed, gradually add the confectioner’s sugar. Once all the sugar is incorporated, add the lime juice and the vanilla. Add milk, as needed until frosting is light and fluffy. Increase mixing speed to medium and beat for 5 minutes. If frosting is too thin, add a bit more confectioner’s sugar, if too thick adjust by adding a bit more milk.
7. Place one of the cakes on a plate or platter. Spread the raspberry jam evenly over the surface. Place remaining cake on top. Spread or pipe top and sides of cake with buttercream.
Title: Barbie Birthday Cake
Ingredients:
- 1 water
- 1 eggs
- 1/3
- 3
- 2
Instructions:
1. You must also have a Barbie doll for this recipe, but I could not include it in the ingredients list as it is a non-food item.
2. Preheat oven to 350 degrees farenheit.
3. Grease and flour a an 8 cup rounded glass measuring cup, or you can use a metal mixing bowl.
4. Prepare cake mix by adding first 4 ingredients and mixing for 2 minutes.
5. Pour cake mix into prepared measuring cup (or metal mixing bowl, and bake 50-60 mins until knife inserted in center comes out clean.
6. Let cool for 15 mins, then invert onto cake tray.
7. Let cool completely before frosting, about 3 hours.
8. After completely cool use frosting to decorate cake to look like Barbie's dress.
9. Insert Barbie legs all the way down into middle of the cake, then use remaining frosting to cover her bosoms to complete the dress.
10. Enjoy!
Title: Creamed Rice & Honey Macadamia Pears
Ingredients:
- 1 arborio rice
- 750 water
- 500 milk
- 2 soft brown sugar
- 1 vanilla bean
- 2 honey
- 3 ground cinnamon
- 1 bosc pears
- 2
- 4
Instructions:
1. Put the rice, 750ml water, milk and sugar in a pot.
2. Remove the seeds from the vanilla bean and add the bean itself. Bring to the boil.
3. Reduce the heat and simmer for 20 minutes, stirring regularly, or until the rice is tender.
4. Blend the custard powder with 2 tablespoons water and stir through the rice mixture.
5. Continue stirring until the mixture boils, then simmer for 2 minutes until the mixture thickens.
6. Remove from the heat, cover the surface of the rice mixture with plastic wrap and allow to stand while preparing the pears.
7. Gently heat the honey and cinnamon in a shallow fry pan, add the pear slices in batches and cook over a medium heat until they brown and soften slightly. Remove from the heat.
8. Remove the vallina bean and spoon the creamed rice into bowls. Stand pear slies upright at the edge of each bowl.
9. Sprinkle with chopped macadamias.
Title: Low Calorie Chocolate Mousse
Ingredients:
- 1 1/2 skim milk
- 6 Equal sugar substitute
- 4 sugar
- 2 -3 strawberry
Instructions:
1. Blend all the ingredients thoroughly using an immersion blender.
2. Spoon the mousse into 6 chilled desert cups or long stemmed glasses and top with orange zest or a fresh strawberry.
Title: Scandinavian Christmas Crispy Krumkake
Ingredients:
- 1 sugar
- 1/2 butter
- 2 eggs
- 1 milk
- 1 1/2 all-purpose flour
- water
Instructions:
1. In a medium bowl, cream the sugar with the butter. Beat in the eggs until mixture is light and lemon colored. Beat in the milk and flour until blended and smooth. Let stand 30 minutes.
2. Preheat krumkake iron over medium heat on top of range until a drop of water sizzles when dropped on top.
3. Open iron; lightly brush inside top and bottom with shortening, oil or melted butter. Spoon 1 tablespoon batter onto center of hot iron. Close iron. Bake about 1 minute on each side until cookie is lightly browned. Insert tip of a knife under cookie to remove from iron; roll hot cookie into a cigar or cone shape. Cool on rack. Cookies become crisp as they cool. Repeat with remaining batter. Batter will thicken as you use it; add water a tablespoon at a time as necessary to thin it to the consistency of thick cream. Store baked cookies in airtight containers. You can also keep them frozen for several months.
4. The Great Scandinavian Baking Book B. Ojakangas.
Title: Baby Food Cake
Ingredients:
- 3 eggs
- 2 sugar
- 1 1/4 flour
- 2 baking soda
- 2 salt
- 1 cinnamon
- 2 cream cheese
- 1 butter
- 1 milk
- 1 vanilla
- 3 powdered sugar
- 3/8
- 1
- 1 1/2 - 2
Instructions:
1. Mix all the ingredients together well.
2. Bake in lightly greased jelly roll pan at 350 degrees for 20 minutes.
3. Frost with cream cheese frosting or dust with powdered sugar.
Title: Chocolate Crinkle Macaroons
Ingredients:
- 7 almond paste
- 1 powdered sugar
- 1/4 flour
- 2 salt
- 1 vanilla extract
- 2 powdered sugar
- 1/2
Instructions:
1. Combine almond paste, 1 cup powdered sugar, cocoa, flour, and salt in a mixing bowl. Beat on a low speed until all ingredients are incorporated.
2. Add egg whites and vanilla. Beat on a high speed for 2-3 minutes, or until a smooth, shiny paste. Cover and chill dough for one hour.
3. Preheat oven to 325°F Line cookie sheets with parchment.
4. Put 1/2 cup powdered sugar in a small bowl.
5. Drop dough into sugar using a level tablespoon measuring spoon or a lightly oiled cookie scoop. Quickly turn dough (it is sticky) to cover with sugar. Roll into a ball between palms and drop onto cookie sheets, 2 inches apart.
6. Bake for 16-18 minutes or until firm on top. Cool on wire rack. Store in an airtight container up to 3 days.
Title: Sandra's Jam Cake
Ingredients:
- 5 eggs
- 2 sugar
- 3 flour
- 1 butter
- 1 buttermilk
- 1 baking soda
- 1 salt
- 1/2 ground cinnamon
- 1 ground cloves
- 1 ground allspice
- 1 raisins
- 1 walnuts
- 1
Instructions:
1. In large mixing bowl cream butter well add sugar slowly until fluffy.
2. Add well beaten eggs to mixing bowl with sugar and butter mixture.
3. Mix in a separate bowl flour, salt, spices and baking soda alternate mixing this into egg mixture with buttermilk.
4. Coat the raisins and walnuts well with flour before folding them into the batter mixture. Add in Jam and mix well.
5. Pour batter into pan or pans and bake at 325 degrees for one hour or until center springs back.
Title: Wonderful Chocolate Pound Cake
Ingredients:
- 3 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1/4 butter
- 1 Crisco shortening
- 1/2 sugar
- 3 eggs
- 5 half-and-half cream
- 1 1/4 milk
- 2 vanilla
- 2 1/2
Instructions:
1. Set oven to 350 degrees.
2. Set oven rack to second-lowest position.
3. Grease and flour a 10-inch tube pan.
4. In a small bowl, sift together flour, baking cocoa, baking powder and salt; set aside.
5. In a large bowl with a heavy-duty mixer, beat butter, shortening and sugar for 5-6 minutes (until no sugar granules remain, this is important!).
6. Add in vanilla (or liqueur if using) and eggs one at a time, beating well after each addition.
7. Turn mixer to low speed.
8. Add in flour mixture alternating with cream (ending with flour).
9. Add in grated chocolate; mix to combine.
10. Transfer batter to prepared baking pan.
11. Bake for around 75-80 minutes or until cake tests done with a toothpick inserted in the middle.
12. Let cool for 10 minutes.
13. Remove from pan and cool completely.
Title: Make from Scratch Brownies
Ingredients:
- 1 1/3 flour
- 1 sugar
- 1/3 baking powder
- 1/2 salt
- 1/2 water
- 1/2 vanilla
- 1/2
Instructions:
1. Mix together all the ingredients. Dry ingredients first and then wet.
2. You should have a nice thick mixture. Make sure all the flour and baking powder is mixed in otherwise you will have sour clumps in the brownies and that's not fun.
3. Pat into a slightly greased 8x8 pan. Bake at 350F for about 20 minutes or until a toothpick comes out clean.
4. Even if you don't need to be on an egg free or dairy free diet these are super yummy and so easy to whip up! You might want to make a double batch in a 9x13 pan because they won't last long!
Title: Jelly Butterballs
Ingredients:
- 1/2 butter
- 2/3 sugar
- 2 flour
- 2 salt
- 1/4 vanilla
- 1 peanut butter
Instructions:
1. Cream butter and sugar well.
2. Beat in egg yolks one at a time.
3. Add flour and salt, beat well.
4. Add Vanilla beat again.
5. Dough will be stiff.
6. Using a teaspoon, spoon dough about a heaping teaspoon full at a time, form into balls.
7. Place on a greased and lightly floured cookie sheet.
8. Using a finger make a small well in the top of each round ball.
9. Using a spoon, (I personally like to use a baby spoon, perfect size) top with a little jelly, preserves or my favorite, peanut butter.
10. I do some of every kind on hand, for variety.
11. Bake 350 degrees in preheated oven for 12-13 minutes.
12. Cool and eat.
Title: Lower Carb-Fat Chocolate Custard
Ingredients:
- 1 2/3 Splenda sugar substitute
- 1 fat-free evaporated milk
- 1/2 fat free cream cheese
- 4 eggs
- 12 vanilla
- 1
Instructions:
1. Preheat oven to 350.
2. melt chocolate in microwave.
3. add remaining ingredients to blender.
4. blend until slightly frothy.
5. slowly add chocolate while blending on low speed.
6. pour into a 5x9 baking dish.
7. bake for 25-35 minutes, until firm.
Title: Hummingbird Cake With Cream Cheese Frosting (Hgtv)
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 1/2 salt
- 1 baking soda
- 1 ground cinnamon
- 3 eggs
- 3/4 vanilla
- 1/2 pecans
- 1 bananas
- 1 butter
- 3 cream cheese
- 1/2 powdered sugar
- 1 vanilla extract
- 16 lemon juice
- 1/8 pecans
- 1/8
- 3
Instructions:
1. Cake:.
2. Mix together flour, sugar, salt, baking soda and cinnamon.
3. Fold in eggs, vegetable oil, vanilla, pineapple with juice, pecans and bananas.
4. Blend well and divide into three nine-inch cake pans. Bake at 350 degrees for 25 minutes. Cool cake thoroughly before frosting.
5. Frosting:.
6. Fold together butter and cream cheese.
7. Gradually add powdered sugar, then vanilla and lemon juice. Stir well.
8. Apply to all three cake layers. Stack layers and garnish with pecans.
Title: Old Fashioned Apple Crisp
Ingredients:
- 1 white sugar
- 8 apples
- 14 butter
- 2 brown sugar
- 2 flour
Instructions:
1. Peel and slice apples. Mix with white sugar.
2. Add to 9x13 baking dish. I use a glass dish for a prettier presentation.
3. Mix butter, brown sugar and flour together until crumbly. Cover the apples and bake on 350 for 35 minutes.
4. You can top with ice-cream, whipped cream or nothing at all.