lumicero/recipes-ing2inst huggingface dataset:
Title: DIY Homemade Yellow Cake Mix
Ingredients:
- 2 granulated sugar
- 1 1/2 all-purpose flour
- 1 1/2 cake flour
- 1/2 baking powder
- 1 salt
- 1 unsalted butter
- 1 vanilla extract
- 1
Instructions:
1. Add all ingredients, except the butter, into a food processor.
2. Process for 15 seconds, until combined.
3. Add the butter and lightly fluff with a fork to coat with the flour mixture.
4. Add vanilla, then pulse until the mixture is crumbly and fine.
5. Use immediately in any recipe calling for yellow cake mix, or freeze immediately in a zipper bag for up to 2 months.
6. NOTES:
7. If not using right away, transfer to a zipper bag and freeze immediately.
8. If you allow the mixture to sit out too long, the butter will start melting and change the texture of the dry mix.
9. If this does happen, freeze it for about 1 hour then throw it back in the food processor and pulse until it reaches the fine consistency.
Title: Maple Syrup Upside-Down Cake
Ingredients:
- 1 maple syrup
- 1 butter
- 3 sugar
- 1 egg
- 1 flour
- 2 baking powder
- 1 salt
- 1/4 cinnamon
- 1/2 milk
- 1/4 walnuts
Instructions:
1. Preheat oven to 350 degrees.
2. Measure butter, sugar, and egg into a bowl, and beat with a wooden spoon or electric mixer until creamy.
3. Mix flour, baking powder, salt, and cinnamon (or nutmeg) together. Add the dry ingredients and the milk, a little at a time and alternating between the two, to the creamed butter mixture. Stir until well blended.
4. Measure syrup into a small saucepan. Heat the syrup until it boils, and pour into a generously buttered 8-inch square baking pan. If using chopped walnuts, add them to the hot syrup.
5. Scoop up the dough in four large balls and drop them into the hot maple syrup. Using two forks, stretch dough balls to the edges until the dough forms one large mass. Bake at 350 degrees for 30 minutes.
6. Serve warm with ice cream or whipped topping if desired.
Title: Chocolate Eclair Dessert
Ingredients:
- 1 water
- 1 flour
- 1/2 butter
- 4 eggs
- 11 cream cheese
- 3 milk
- 2 instant chocolate pudding mix
- 12 Cool Whip
Instructions:
1. Bring water and butter to a rolling boil.
2. Remove from heat and add flour.
3. Stir until forms ball.
4. Add eggs, one at a time. Mix well after each.
5. Put in greased 9 X 13 pan.
6. Bake at 375 degrees for 30 - 35 minutes.
7. Cool.
8. Blend milk and cream cheese together.
9. Mix in pudding mix.
10. Cool.
11. Add cool whip as top layer.
12. Drizzle with chocolate syrup.
Title: Pecan Slice Torte
Ingredients:
- 1 flour
- 1/2 butter
- 2 eggs
- 1 1/2 brown sugar
- 3/4 flaked coconut
- 1 pecans
- 2 flour
- 1/4 baking powder
- 1/2 salt
- 1 vanilla extract
- 2 butter
- 1 1/2 powdered sugar
- 3 lemon juice
- 1
- 1/2
Instructions:
1. ***CRUST***.
2. Mix to a paste the flour and butter.
3. Press on bottom of buttered 9x9" square pan.
4. Bake 15 minutes at 350 degrees F, until a very light brown.
5. ***FILLING***.
6. While crust is baking, mix filling ingredients in order given above.
7. Pour this filling on the baked crust and again, bake at 350 degrees F, for 20 minutes.
8. Remove from oven and cool.
9. When cool, spread the icing.
10. ***ICING***.
11. Mix icing ingredients-- I personally cut the sugar for the icing in half as it's too sweet for my taste; I suggest you mix 3/4 cup powdered sugar first and taste if you wish to add more.
12. Spread on torte.
13. Sprinkle top with nuts.
14. Let this cool in the pan you baked it in-- wait until its completely cool before cutting (refrigerate to make it faster).
15. Cut in small squares to serve as it is very rich and delicious.
Title: Fudgy Pretzel Brownies
Ingredients:
- 1 water
- 1/3 eggs
- 3 salted peanuts
- 2
- 2 1/2
- 1
- 2/3
- 1/2
Instructions:
1. HEAT oven to 350°F Coat a 13 x 9-inch baking pan with no-stick cooking spray. Combine brownie mix, oil, water and eggs in large bowl; stir 50 strokes with spoon. Stir in 1 cup chopped pretzels. Spread evenly in prepared pan. Bake 28 to 31 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
2. STIR peanuts, caramel topping and remaining 1 1/2 cups pretzels in small bowl just until coated. Spread evenly over cooled brownies.
3. PLACE frosting into corner of 1-quart heavy-duty resealable plastic bag. Microwave on HIGH 5 seconds. Cut small corner off bag. Starting in one corner of pan, drizzle evenly in a left to right sweeping motion, ending at opposite corner of pan. Chill 5 minutes or until frosting is set. Serve immediately. Best when served the same day.
Title: Blueberry Buckle
Ingredients:
- 1/2 shortening
- 3/4 sugar
- 1 egg
- 2 all-purpose flour
- 2 1/2 baking powder
- 1/4 salt
- 1/2 milk
- 2 fresh blueberries
- 1/2 milk
- 1/2 all-purpose flour
- 1/2 ground cinnamon
- 1/2 butter
- margarine
Instructions:
1. Thoroughly cream shortening and 3/4 cup sugar.
2. Add egg and beat until light and fluffy.
3. Sift together 2 cups flour, baking powder and salt.
4. Add to creamed mixture alternately with milk.
5. Spread in greased 11x7x1 1/2-inch pan.
6. Top with berries.
7. Mix 1/2 cup sugar, 1/2 cup flour, and cinnamon.
8. Cut in butter until crumbly.
9. Sprinkle over berries.
10. Bake at 350 degrees for 45 minutes.
11. Cut in squares and serve warm.
Title: Chocolate Nut Slice
Ingredients:
- 250 unsalted butter
- 1 1/2 caster sugar
- 1 plain flour
- 1 walnuts
- 1 hazelnuts
- 3 eggs
- 1 dark chocolate
- 225
Instructions:
1. Preheat the oven to 180°C.
2. In a small saucepan or a stainless steel bowl over a larger saucepan of simmering water, melt the butter and chocolate, stirring until combined.
3. In a large bowl, beat the eggs, yolk and sugar until pale.
4. Fold in the chocolate mixture, flour and nuts until just combined.
5. Spread the mixture into a greased tin (about 20cm x 20cm) and bake for about 25-30 minutes until a skewer inserted comes out moist (but not sticky and wet).
6. Allow to cool in the tin before cutting into rectangles.
Title: Cinnamon Raisin Apple Indian Pudding
Ingredients:
- 4 nonfat milk
- 2/3 yellow cornmeal
- 1/4 brown sugar
- 1 ground cinnamon
- 1 salt
- 2 eggs
- 1/2 raisins
- 4 apples
Instructions:
1. Preheat oven to 350 degrees F.
2. Spray 9" square baking dish.
3. In heavy saucepan, heat the milk to boiling.
4. Whisk in cornmeal and cook and stir until thick (about 3 minutes).
5. Remove from heat.
6. Stir in brown sugar, cinnamon, and salt.
7. Stir in eggs, raisins, and apples.
8. Pour into pan and bake for 60 minutes.
9. Serve.
Title: Vegan Gingerbread Cut-Out Cookies
Ingredients:
- 1 1/2 flour
- 1 baking powder
- 1/2 baking soda
- 1 ground cinnamon
- 1/2 ground ginger
- 1/4 allspice
- 1/4 salt
- 1/3 vegetable shortening
- 1/4 sugar
- 1/3 molasses
- 2 1/4 hot water
- 1/2 pure vanilla extract
Instructions:
1. In medium bowl, mix flour, baking powder, baking soda, cinnamon, ginger, allspice and salt. Set aside.
2. In large bowl, cream shortening and sugar with fork. Stir in molasses, hot water and vanilla with large spoon. Stir in flour mixture until smooth, 1 minute.
3. Cover dough. Chill 2 to 4 hours.
4. On lightly floured surface, roll out dough. Cut out shapes. Bake on cookie sheet in 400F oven 8 to 10 minutes, depending on size. Cool on sheet. Decorate as you like.
Title: Orange Cinnamon Chocolate Chip Cookies
Ingredients:
- 1 unsalted butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 2 eggs
- 1 orange zest
- 1 vanilla extract
- 3 1/2 all-purpose flour
- 1 1/2 baking soda
- 1 1/4 ground cinnamon
- 3/4 salt
- 12 walnuts
- 1
Instructions:
1. In a large bowl, cream butter & both sugars until light & fluffy.
2. Beat in eggs, orange zest & vanilla.
3. In another bowl, whisk together flour, baking soda, cinnamon & salt, then gradualy add to creamed mixture & mix well.
4. Stir in chips & walnuts, then cover & chill 2 hours or until easy to handle.
5. Preheat oven to 350 degrees F & lightly grease several cookie sheets.
6. When dough has chilled, on a lightly floured surface, roll out dough to 1/2-inch thick.
7. Cut with lightly floured 3-inch round cookie cutter.
8. Place 1 inch apart on prepared cookie sheets.
9. Bake 12-14 minutes or until lightly browned.
10. Remove to wire rack to cool.
Title: Drunken Black Fruits
Ingredients:
- 500 raisins
- 200 sultanas
- 150 dried dates
- 150 dried figs
- 300 prunes
- 300 wine
Instructions:
1. Cut up the bigger fruit to be about 3 x as big as a sultana.
2. Put in saucepan with liquids and heat thru on very low heat for 30 mins or so to concentrate the flavours.
3. Let it cool, refrigerate and wait a few days (if you can).
4. Eat either in a crepe with icecream, or in a meringue with heavy cream.
Title: Rocky Road Cookie Pizza
Ingredients:
- 1 salted peanuts
- 1/2 miniature marshmallow
- 1
- 1/3
Instructions:
1. Preheat oven at 350 degrees.
2. Press or roll (using powder sugar) cookie dough to a lightly buttered 12 inch pizza pan.
3. Cook 15- 20 minutes till lightly brown.
4. Remove from oven.
5. Sprinkle evenly with peanuts, chocolate chips, and marshmallows.
6. Drizzle with caramel topping.
7. Bake addition 5-10 till marshmallows are lightly brown.
8. Let cool for 10 minutes.
9. Cut into slices or squares.
10. Yummy served with vanilla ice cream.
Title: Apple Krispies
Ingredients:
- 6 apples
- 1/2 brown sugar
- 1/4 margarine
- 2 cinnamon
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Spray and 8x8-inch pan with the non stick spray.
3. Spread apples evenly.
4. In a bowl combine brown sugar and margarine till crumbly.
5. Use a wooden spoon to stir in the cereal.
6. Put over apples.
7. Cook 20 minutes or until apples are tender and top is lightly brown.
Title: Easy Lemon Souffles (Diabetic Friendly)
Ingredients:
- 1/2 Splenda sugar substitute
- 1/3 all-purpose flour
- 1/8 salt
- 2/3 nonfat milk
- 2 lemon peel
- 1/2 lemon juice
- 4 cream of tartar
- 6
- 1/4
Instructions:
1. Preheat oven to 350°F Lightly coat six 8-ounce souffle dishes with nonstick cooking spray; place dishes on a baking sheet. Chill dishes.
2. In a small saucepan stir together sugar, flour and 1/8 tsp salt. Whisk in milk and lemon juice. Cook and stir over medium-low heat 8 to 10 minutes or until thickened and bubbly. Stir in peel. Remove from heat.
3. In a large bowl beat egg yolks with an electric mixer on medium to high speed 3 to 5 minutes or until thick and lemon color. Stir milk mixture into yolks to combine.
4. Thoroughly wash beaters. In another large bowl beat egg whites with an electric mixer on medium to high speed until foamy. Add cream of tartar. Beat on high speed until stiff peaks form (tips stand straight).
5. Gently fold egg whites into milk mixture. Divide batter among prepared dishes. Bake 20 minutes or until a knife inserted near centers comes out clean. If desired, sift powdered sugar over souffles. Serve immediately.
Title: Light Peanut Butter Pie
Ingredients:
- 4 graham crackers
- 1 brown sugar
- 1 canola oil
- 1/2 vanilla
- 2 cocoa powder
- 1 salt
- 1 sugar-free instant vanilla pudding mix
- 1 low-fat milk
- 1/4 peanut butter
Instructions:
1. Cush graham crackers using a rolling pin or in a food processor.
2. Combine graham cracker crumbs with brown sugar, canola oil, vanilla, cocoa powder and salt. Mix well.
3. Divide the graham cracker mixture evenly between 4 individual pie/custard dishes. Using the back of a fork, press the mixture to fill the bottom of each dish.
4. Bake in a 350 degree oven for 8-9 minutes, then let cool while you make the filling.
5. For the filling, combine the milk and peanut butter with a whisk or hand mixer.
6. Slowly add pudding mix to the milk and peanut butter, mix for 1-2 minutes until combined and smooth.
7. Divide the filling evenly between the four dishes, refrigerate for at least 1-hour.
8. Optional toppings would be, light whipped topping, crushed peanuts and chocolate shavings.
Title: Almond Coconut Christmas Balls
Ingredients:
- 1 1/2 confectioners' sugar
- 1 1/2 coconut
- 2 butter
- 1/3
- 1/4
Instructions:
1. Mix together the confectioners' sugar, 1 cup coconut, cream, almond extract and melted butter.
2. Stir until all are well combined.
3. Now divide the mixture into three equal parts.
4. Color one pink to red, one green and leave the other one white.
5. Shape into 3/4 to 1 inch fat balls.
6. Now roll the balls in rest of coconut and let stand about 24 hours to firm up.
Title: Coconut Latiya
Ingredients:
- 1 coconut milk
- 2 butter
- 4 sugar
- 3/4 eggs
- 3 vanilla
- 2 cornstarch
- 1/4 cornstarch
- 1 water
- 1/3 coconut
- 1 1/2 cinnamon
Instructions:
1. Slice pound cake into ½ inch thickness. (You can bake the pound cake from a mix or may also use Sara Lee’s frozen pound cake in the freezer section.).
2. Line the entire bottom of your 9 x 13 dish with cake. You will have to cut the pound cake slices into smaller pieces to fit around the corners or between the larger slices.
3. Pour the coconut milk into the pot over medium high heat. Add the butter and sugar. Stir occasionally and bring to a gentle boil. Lower heat slightly if necessary.
4. While waiting for the milk to heat up, beat the eggs and vanilla in the medium bowl. Set aside. Mix the cornstarch and water in the small bowl. Set aside.
5. When the milk comes to a boil, pour the egg mixture a little bit at a time into the milk, whisking quickly. Ignore the shreds of eggs as it will not be apparent in the final dessert. You may also temper the eggs, but it does change the texture of the custard.
6. Stir constantly. Let the egg and milk mixture come to a gentle boil. Stir the cornstarch and water then pour into the gently boiling custard.
7. Add the coconut and BE CAREFUL as the custard will splatter. Stir vigorously and cook for two minutes.
8. Pour custard over cake and sprinkle with cinnamon. Cool uncovered at room temperature for 30 minutes, then continue cooling it uncovered in the fridge.
9. This coconut latiya is exceptional after two days!
Title: Hazelnut Butter Chocolate Chip cookies
Ingredients:
- 1 1/2 all-purpose flour
- 3/4 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 1 hazelnut butter
- 1/2 sugar
- 1/2 golden brown sugar
- 1 egg
- 1 vanilla extract
- 1
Instructions:
1. Sift first 4 ingredients into medium bowl.
2. Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy.
3. Beat in egg and vanilla.
4. Beat in flour mixture.
5. Stir in chocolate chips.
6. Cover and refrigerate at least 2 hours.
7. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before shaping.) Preheat oven to 350°F.
8. Line 2 baking sheets with parchment paper.
9. Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls.
10. Arrange 1 inch apart on prepared sheets.
11. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes.
12. Let cool on sheets on racks 5 minutes.
13. Transfer cookies to racks and cool.
14. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.).
Title: Sweet Walnut Soup (Intxaursalsa Recipe)
Ingredients:
- 2 milk
- 2 cinnamon sticks
- 300 sugar
- 300
Instructions:
1. In a pan place the chopped nuts, milk and cinnamon sticks.
2. Boil for about 30 minutes, add sugar and cook for 5 minutes more, stirring with a wooden spoon.
3. Serve hot or warm in individual drinks and sprinkled with cinnamon and a few sprigs of cinnamon as a decoration.
4. We can also accompany 2 caramelized pecan halves and a few sprigs of mint to decorate the plate.
Title: Stuffed Pumpkin With Cranberry-Raisin Bread Pudding
Ingredients:
- 3 pumpkin
- 2 butter
- 2 margarine
- 2 sugar
- 1/2 eggs
- 1/2 sugar
- 3/4 butter
- 3/4 margarine
- 1 half-and-half
- 1/2 pecans
- 1 fresh cranberries
- 1 vanilla bean
- 1/2 water
- 2 sugar
- 1/8 cornstarch
- 1 salt
- 2 butter
- 1/3 margarine
- lemon rind
- fresh lemon juice
Instructions:
1. Cut off top of pumpkin, reserving lid with stem. Scoop out pumpkin seeds and pulp, and reserve for another use. Brush inside of pumpkin shell with 1 tablespoon melted butter. Sprinkle with 1 tablespoon sugar. Top with lid.
2. Bake at 350° for 35 minutes.
3. Brush inside of baked pumpkin shell with 1 tablespoon butter; sprinkle with 1 tablespoon sugar.
4. Stir together eggs and next 6 ingredients; spoon pudding mixture into a lightly greased 8-inch square pan.
5. Bake pumpkin and bread pudding at 350° for 25 minutes. Let pumpkin cool; spoon bread pudding evenly into pumpkin shell. Serve with Lemon-Vanilla Sauce.
6. Note: For individual servings, substitute 12 (1/2-pound) pumpkins. Scoop out seeds and pulp; sprinkle each pumpkin shell with 1 teaspoon butter and 1 teaspoon sugar, and bake with the bread pudding. (Do not prebake as with the larger pumpkin.) Spoon bread pudding evenly into baked pumpkin shells.
7. For lemon vanilla sauce: Cook vanilla bean, water, sugar, cornstarch, and salt in a saucepan over medium heat, stirring until smooth and thickened.
Title: High Tea Lemon Cookies
Ingredients:
- 2 butter
- 2/3 powdered sugar
- 1 lemon zest
- 1/2 vanilla extract
- 2 flour
- 1 1/2 cornstarch
- 1/3 butter
- 1 lemon zest
- 1/3 - 1/2 fresh lemon juice
- 4 powdered sugar
Instructions:
1. Preheat oven to 350.
2. In a large bowl, beat butter until creamy. Add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla extract, beat well.
3. Add flour and cornstarch and mix well until thoroughly combined.
4. Using your hands, roll cookie dough into 1-inch balls. Place on an ungreased cookie sheet and bake for 15 minutes, until bottoms are light brown, remove and cool on wire cooling racks.
5. Once cool, spread lemon frosting onto cookies.
6. In a medium bowl combine butter, lemon zest, lemon juice and powdered sugar. Stir until well mixed. Additional lemon juice may be needed to get the frosting thin enough, then dip the cookie into the frosting.
Title: Baba au Rhum
Ingredients:
- 1 dry yeast
- 1/3 milk
- 2 1/2 flour
- 8 butter
- 2 2/3 sugar
- 6 eggs
- 5 1/2 water
- 1/2 dark rum
Instructions:
1. Dissolve yeast in the milk in a large bowl.
2. Stir in 1/2 cup flour.
3. Cover and set aside in a warm place to rise for 30 minutes.
4. Meanwhile, beat 7 Tablespoons of the butter in an electric mixer or in a food processor.
5. Beat in 2 Tablespoons sugar and 2 Tablespoons flour.
6. Beat in the eggs, one at a time.
7. Beat the remaining flour into the risen yeast mixture, then beat in the butter-egg mixture to make a thick, cake-like batter.
8. Grease an 8-inch Bundt pan with the remaining tablespoon of butter, taking care to leave no part of the pan ungreased, and spoon the batter into the mold.
9. It should fill it halfway.
10. Cover with a cloth and set aside to rise until the dough reaches the top of the mold.
11. Heat the oven to 350 degrees.
12. Bake the baba for about 40 min.
13. until nicely browned on top.
14. While the baba is baking, combine the remaining sugar with the water in a saucepan and boil until syrupy and reduced to 3 cups.
15. Remove from heat and stir in rum.
16. Remove baked baba from oven and spoon rum syrup over it, saturating completely.
17. Cool 45 minutes.
18. Unmold.
19. Decorate with candied fruits and whipped cream.
Title: Tiramisu Bread Pudding
Ingredients:
- 1 1/3 milk
- 1 1/4 heavy whipping cream
- 2 instant coffee crystals
- 6 eggs
- 2/3 granulated sugar
- 1/3 brown sugar
- 2 vanilla
- 8 powdered sugar
- 1/3 heavy whipping cream
- 3/4 cream cheese
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 375°F In a large bowl stir together milk, whipping cream & coffee crystals until coffee is dissolved. Reserve ONE tablespoon of milk mixture; set aside.
2. Stir eggs, the sugars, and vanilla into milk mixture. Stir in bread pieces until moistened. Evenly divide among eight ungreased 6-ounce ramekins or custard cups, filling each almost full. Place on a 15x10x1-inch baking pan.
3. Bake 30 minutes or until puffed, set, and a knife inserted near center comes out clean. Transfer to wire rack (puddings will fall slightly as they cool).
4. In a small bowl, combine powdered sugar and reserved one tablespoon milk mixture; stir until smooth. Drizzle over bread pudding. Dollop with Cream Cheese Topper.
5. Cream Cheese Topper: Beat whipping cream, cream cheese, & powdered sugar until soft peaks form.
Title: Blueberry Panna Cotta
Ingredients:
- 2 cold water
- 1 1/2 unflavored gelatin
- 2 heavy cream
- 1/2 honey
- 1 fresh blueberries
- 1 sugar
- 1
Instructions:
1. Pour cold water into a microwave =-safe cup and sprinkle with gelatin.
2. Wait 5 minutes; heat it in the microwave for 15 seconds.
3. Gently whisk together the yogurt, cream and honey, then stir in the gelatin.
4. Divide the mixture among 6 espresso cups or small glasses.
5. Chill for at least 3 hours.
6. Run a knife around the edges of the cups to unmold the panna cottas onto plates.
7. Mix the blueberries with the sugar.
8. Spoon an equal amount beside each panna cotta.
9. Serve.
Title: Mary Mazzie's Anise Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking powder
- 1 salt
- 6 eggs
- 1 1/2 white sugar
- 6
- 1
Instructions:
1. Preheat oven to 375.
2. In a medium bowl, stir together the flour and baking powder; set aside. In a large mixing bowl, beat eggs until they are light and fluffy. Gradually add sugar and beat for about 3 minutes. Stir in the oil and anise extract. Fold in the dry ingredients and blend well. Spread the mixture into a 9x13 inch pan and bake for 15 to 20 minutes in the oven.
3. When the pan cools slightly, cut the cookie down the middle, lengthwise. Cut each half into 1/2 inch slices. Place slices onto a cookie sheet and return to the oven long enough to brown on each side, like toast. Watch so you don't burn them! :).
4. Store in a tightly covered container.
Title: Sour Cream Cake
Ingredients:
- 1/2 unsalted butter
- 1 sea salt
- 1 eggs
- 2 sour cream
- 1 pure vanilla extract
- 1 baking soda
- 1 baking powder
- 1 unbleached all-purpose flour
- 2 ground cinnamon
- 3 pure vanilla extract
- 2
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees F. Grease a small 10-inch tube pan.
2. Mix above cake ingredients. Pour half the mixture into the prepared pan. Sprinkle half the Filling and Topping mixture on the batter. Pour remaining batter over the sprinkles. Top with the remaining crunchies.
3. Bake in the preheated oven for 40 minutes. Cake is done when tester comes out clean. Cool 10 minutes in the pan, then turn out onto cooling rack. Serve with the crumbed side up.
Title: Chocolate Pudding Cake
Ingredients:
- 1 butter
- 4 eggs
- 2 sugar
- 1 all-purpose flour
- 1 vanilla
- 1/4 pecans
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Beat together butter, sugar, vanilla, and cocoa. Beat in eggs, then sugar, then sifted flour.
3. Pour into ungreased 8x8-inch baking pan. Place pan inside a larger pan of water.
4. Bake at 325 degrees for 45 minutes. Serve with whipped cream or ice cream, if desired.
Title: Pound Cake
Ingredients:
- 1 butter
- 4 eggs
- 2 sugar
- 3 flour
- 1/4 salt
- 1 vanilla flavoring
- 1/2 sweet milk
- 1/4 mace
- 1/2 baking soda
- 1 cream of tartar
Instructions:
1. Cream sugar and butter.
2. Add beaten egg yolks and beat again.
3. Mix and sift flour, salt, and baking soda.
4. Alternate creamed mixture, sweet milk, and beaten egg whites.
5. Bake in greased and floured pan at 325 degrees for 45-50 minutes.
Title: Chocolate Bread Pudding
Ingredients:
- 2 butter
- 4 milk
- 3 heavy cream
- 1 sugar
- 1
- 3
- 3/4
Instructions:
1. Melt butter in a bowl, toss with bread. In a sauce pan, bring milk and cream to a boil and remove from heat. Add cream mixture to chocolate, whisking until combined well. Add egg yolk and sugar. Pour custard over bread. Let pudding stand, covered, one hour.
2. Preheat oven to 350 degrees and butter a pan.
3. Transfer pudding to pan and bake in middle of oven until just set, but still trembles slightly, about 50 minutes. Serve pudding warm or at room temperature.
Title: Cloudberry Cream II
Ingredients:
- 1 1/2
- 4
- 1
- 1/2
Instructions:
1. Whip the cream and sugar, add almond extract.
2. Gently fold in the cloudberries.
3. Pour into a nice bowl and decorate with cloudberries.
4. May be served with Krumkaker or almond flavored cookies or used between layers of a torte.