lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Pecan Caramel Pie
Ingredients:
- 3 pecan pieces
- 1/4 butter
- 1/4 granulated sugar
- 1 powdered sugar
- 8 vanilla
- 2/3
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350F.
2. Put 2 cups of the pecans into a food processor or blender and process until finely ground.
3. Mix pecans with granulated sugar and melted butter and press into a 9-inch pie pan.
4. Bake 12 minutes or until lightly browned (if this puffs up during cooking, just lightly pressed down with a spoon).
5. Microwave caramels and 1/3 of the whipping cream on high 3 minutes or until the caramels are melted, stirring often.
6. Pour into crust.
7. Lightly chop the remaining pecans and sprinkle over the caramel mixture.
8. Put the rest of the whipping cream, chocolates, powdered sugar and vanilla in a sauce pan.
9. Cook over low heat stirring often until the chocolate is melted.
10. Pour the chocolate mixture over the pie and spread to cover.
11. Refrigerate at least 2 hours.
12. Enjoy!
Title: The Best Ever Carrot Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 cinnamon
- 1 1/2 sugar
- 2 eggs
- 4 carrots
- 2 crushed pineapple
- 1 cream cheese
- 1 unsalted butter
- 1 vanilla
- 1 confectioners' sugar
- 2 walnuts
- 1 1/2 pecans
- 1 vanilla
Instructions:
1. Sift flour, baking powder, baking soda, salt and cinnamon together.
2. Combine oil and sugar in a very large mixing bowl, then beat thoroughly with electric mixer.
3. Add eggs, one at a time, beating well after each addition.
4. Sift flour mixture into egg mixture and beat thoroughly.
5. Stir in remaining ingredients.
6. Spread batter evenly into a well greased and floured 9 x 13 pan, or 2 loaf pans.
7. Bake in preheated oven.
8. Cream Cheese frosting: Combine ingredients and beat in a little milk if needed.
9. Spread onto cooled cake.
Title: Fruit 'n Cake
Ingredients:
- 1 eggs
- 1/4 water
- 2
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Mix oil, eggs, cake mix and water; stir with.
3. fork or spoon until blended (about 2 minutes). Spread 2/3 batter in greased jelly roll pan.
4. Spoon pie filling onto batter,.
5. Plop remaining batter on top of fruit.
6. Bake at 350 degree oven for 35-45 minutes until a toothpick inserted near center comes out clean.
7. Cool and cut into squares.
Title: Weight Watcher Pudding Jello Fruit Fluff (Ww)
Ingredients:
- 16 fat-free cool whip
- 1 fat-free sugar-free instant vanilla pudding mix
- 1 sugar-free raspberry gelatin
- 1 pineapple
- 1 mandarin oranges
- 1
Instructions:
1. drain all fruit.
2. mix jello and pudding into thawed cool whip.
3. gently fold drained fruit into cool whip mixture.
4. chill.
Title: Zabaglione
Ingredients:
- 8 confectioners' sugar
- 1 dry marsala
- 1/2
Instructions:
1. Place the egg yolks and the sugar in top of a double boiler and place on top of the bottom of the boiler.
2. The water should be lightly boiling and the should not be touching the bottom of the top of the boiler. (You can also use a bowl over a large pot of boiling water. ).
3. Use a wire whisk and whip the mixture until it is foamy. (I'm planing to use my electric mixer.).
4. Then add the Marsala and continue to cook the mixture until it has doubled in volume.
5. Use an instant-read thermometer to insure the mixture has reached 140 degrees. A MUST.
6. Beat the mixture for additional minute or two.
7. Serve the zabaglione immediately.
8. This dish looks quite elegant served in long stemmed wine or parfait glasses.
9. I see other recipes will use a savoiardi cookie for garnish.
Title: Strawberry Fields No-Bake Cheesecake
Ingredients:
- 12 butter
- 6 sugar
- 1 sugar
- 2 cream cheese
- 4 fresh strawberries
- 1/2
- 2
- 1
Instructions:
1. Mix graham crumbs, butter, and 1/4 cup sugar;press onto bottom of 9x13 pan. Refrigerate while preparing filling.
2. Beat cheese and 3/4 cup sugar together with mixer until blended. Add preserves; mix well.
3. Place strawberries and remaining 2 tablespoons sugar in a small bowl; mash with fork. Stir strawberry mixture and whipped topping into cheese mixter. Spoon over crust; cover.
4. Refrigerate 4 hours or until firm. Store in the refrigerator.
Title: Prague Cake
Ingredients:
- 2 eggs
- 225 sugar
- 225 all-purpose flour
- 1 cocoa powder
- 1/2 baking soda
- 1/2 salt
- 1 sour cream
- 300 water
- 115 sugar
- 3 cognac
- 1 butter
- 300 sweetened condensed milk
- 1 cocoa powder
- 1 butter
- 150 heavy cream
- 30 powdered sugar
- 6 cocoa powder
- 5
- 3
Instructions:
1. Preheat oven to 175°C Prepare two round 24 cm cake pans: line with parchment paper; butter and flour.
2. To make cake: Combine flour, cocoa powder, baking soda, salt and vanilla sugar in a bowl. Set aside.
3. Beat eggs and sugar until light and fluffy.
4. Mix in dry ingredients and fold in sour cream.
5. Turn batter into the prepared pan (and make another cake!).
6. Bake cakes in the preheated oven for about 50 minutes. Let cool completetely.
7. To make frosting: Soften butter very well and mix with condensed milk and cocoa powder until smooth. Refrigerate.
8. To make cognac syrup: Stir ingredients until the sugar dissolves.
9. Assemble the cake: Split each cake into two layers. Place 1 layer on a plate, brush with cognac syrup, and spread filling on top. Top with a cake layer; repeat twice.
10. Brush also the top layer with syrup (you should have used all your filling by now. If not, eat the rest with a spoon. ;-)).
11. To make frosting: heat butter and cream gently in a pan until butter melts. Add chopped chocolate and stir until chocolate melts. Gradually add powdered sugar and cocoa powder, stirring continuously. Spread over cake. Decorate to your liking. Keep refrigerated until ready to devour.
Title: Vegan White Chocolate!
Ingredients:
- 1/3 powdered sugar
- 1/4 powdered sugar
- 1 1/2 powdered milk
- 1 salt
- 1 vanilla extract
- 1/2
Instructions:
1. Melt the Cocoa Butter on the top part of a double boiler (2 sauce pans that are the same size, put a little bit of water for boiling in the bottom one and turn the stove on high, put the Cocoa Butter in the top pan and put the pan on top of the bottom pan and watch it melt).
2. Mix the Powdered Sugar with the Soy Milk Powder & salt in a small bowl and set aside.
3. When the Butter is done melting, pour it into the powder mixture and mix until smooth.
4. Add the Vanilla Extract and mix until smooth.
5. Pour into whatever mold you wish (Ice Cube trays work too).
6. Put in Fridge and chill until firm.
Title: Strawberry Shortcake
Ingredients:
- 2 1/3 Bisquick
- 5 sugar
- 5 butter
- 3/4 milk
Instructions:
1. Combine Bisquick and sugar in bowl with spatula.
2. Melt butter and add to mixture.
3. Stir in milk.
4. Spread into greased 8" square or round pan.
5. Bake at 425 degrees for 20 minutes.
Title: Lemonade Fluff Dessert
Ingredients:
- 70 butter
- 1/2 powdered sugar
- 1/4 sweetened condensed milk
- 1 lemon juice
- 1
- 1 1/2
Instructions:
1. In a serving bowl, mix together the cracker, butter, and powdered sugar; reserve 2/3 cup for topping.
2. Press remaining mixture into an ungreased 13x9 inch baking dish.
3. In another mixing bowl, mix together the lemonade, milk, whipped topping, and lemon juice.
4. Spread mixture over crust.
5. Sprinkle remaining cracker mixture over the top.
6. Refrigerate 6 hours until well chilled before serving.
Title: Crock Pot Cherry Crisp
Ingredients:
- 1 cherry pie filling
- 2/3 brown sugar
- 1/2 quick-cooking oats
- 1/2 self-rising flour
- 1 vanilla
- 1/3 butter
Instructions:
1. Lightly butter 3 1/2-quart slow cooker.
2. Place pie filling in cooker.
3. Combine dry ingredients with vanilla and mix well.
4. Cut butter into dry ingredients until crumbly.
5. Sprinkle crumbles over pie filling in crock pot.
6. Cook 5 hours on low.
Title: Cinna-Coco-Meal Cookies (Cinnamon Coconut Oatmeal)
Ingredients:
- 1/2 sugar
- 1/3 brown sugar
- 1 1/2 butter
- 2 margarine
- 1 1/2 eggs
- 1 vanilla extract
- 1/2 flour
- 1/2 salt
- 2 baking soda
- 2 cinnamon
- 2 quick oats
Instructions:
1. Preheat oven to 385 degrees.
2. Spread oats and coconut on dry pan - cook until slightly crispy/brown. (shouldn't be more than 7 minutes so keep an eye on it.)
3. In a large mixing bowl - use an electric mixer to mix the (softened) butter, sugar and brown sugar.
4. Add eggs in one at a time then add the vanilla.
5. In a separate bowl - mix together the flour, salt, baking soda, and cinnamon. Once mixed, pour into the egg+sugar batter and mix together.
6. Lastly, pour the crispy coconut and oatmeal (make sure it has had time to cool down) into the mixture and mix with a large spoon.
7. Makes about 20 large cookies.
Title: Coconut Cupcakes With Cream Cheese Icing
Ingredients:
- 1/2 butter
- 3/4 granulated sugar
- 1 egg
- 1 vanilla
- 1/2 all-purpose flour
- 1 1/3 baking powder
- 1 baking soda
- 1/2 salt
- 1 buttermilk
- 3/4 sweetened coconut
- 1/2 cream cheese
- 1/4 butter
- 2 milk
- 1 vanilla
- 1/4 icing sugar
- 1/4 sweetened coconut
- 2
- 1/2
Instructions:
1. Line 12 muffin cups with paper liners; set aside.
2. In large bowl, beat butter with sugar until fluffy; beat in egg, coconut extract and vanilla until smooth.
3. In separate bowl, whisk together flour, baking powder, baking soda and salt; add to butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Stir in coconut. Spoon into prepared cups, filling about three-quarters full.
4. Bake cupcakes in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 22 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container for up to 24 hours or freeze for up to 2 weeks.)
5. Garnish: In metal cake pan, toast coconut in 350°F (180°C) oven, stirring once, until golden, 5 to 8 minutes. Let cool.
6. Cream Cheese Icing: In bowl, beat cream cheese with butter until light and fluffy; beat in milk, vanilla and coconut extract. Reduce speed and beat in icing sugar, 1 cup (250 mL) at a time, until fluffy. Spread about 2 tbsp (25 mL) over each cupcake; dip in toasted coconut. (Make-ahead: Refrigerate in airtight container for up to 24 hours.).
Title: Festal Golden Pumpkin Pie
Ingredients:
- 1 canned pumpkin
- 1 eggs
- 3 granulated sugar
- 1 light brown sugar
- 1/2 salt
- 1 cinnamon
- 1/4 clove
- 1/4 nutmeg
- 1/4 ginger
- 1 Carnation Evaporated Milk
- milk
Instructions:
1. Prepare 1 pie crust.
2. Combine eggs, sugar, salt, and spices and beat well.
3. Blend in pumpkin.
4. Add milk and beat well.
5. Turn into pastry lined pie pan.
6. Bake in a hot oven (450 degrees) for 10 minutes, then reduce heat and bake at 350 degrees for 40 to 45 minutes.
7. Pie is done when knife, inserted in center, comes out clean.
8. Cool on rack for 2 hours, then serve immediately or refrigerate.
Title: Blueberry Angel Food Cake
Ingredients:
- 1 blueberries
- 1
Instructions:
1. Dump the angel food cake mix into a mixing bowl. Add the can of blueberries, juice and all.
2. Do NOT add the water specified on the box -- just cake mix and fruit/juice.
3. Mix with electric mixer on low speed and then bake as directed on the cake mix box.
4. Top with whipped cream and fresh berries if desired.
Title: Gingerbread
Ingredients:
- 1 1/2 all-purpose flour
- 2 cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1 1/2 baking soda
- 1/4 butter
- 1/2 sugar
- 1 egg
- 1/3 molasses
- 1/2 buttermilk
Instructions:
1. Combine the flour, spices, and the baking soda in one bowl. Set aside.
2. Cream butter and sugar. Stir in egg. Add molasses and buttermilk/water. Mix the dry ingredients into the wet until just smooth.
3. Bake at 350º F for 45 minutes if you use an 8-inch loaf pan or for 25 minutes if you use an 8x8 square pan.
Title: Toffee Sauce
Ingredients:
- 1/2 butter
- 1 1/2 brown sugar
- 1 vanilla
- 2 milk
- 3 flour
- 1 cinnamon
- 1/2 salt
Instructions:
1. Melt the butter in a pan over the stove.
2. Take off the heat and add brown sugar. Whisk together quickly until there are no more lumps.
3. Add vanilla, milk, flour, cinnamon, and salt. Whisk together until smooth. Put in a bowl in the refridgerator for 20 minutes then serve.
Title: Overnight Apricot and Bran Rolls (Using Nut Roll Tins)
Ingredients:
- 1 1/4 brown sugar
- 1 1/4 milk
- 1 1/4 honey
- 1 self-raising flour
- 2
- 1 1/4
Instructions:
1. Combine the All Bran cereal, sugar, milk, chopped dried apricots and honey in a large bowl. Cover and stand overnight.
2. Grease 2 nut roll tins and preheat oven to 190°C.
3. Stir sifted flour into the All Bran mixture.
4. Spoon mixture into the prepared tins.
5. Bake upright in the oven for 1 hour.
6. Stand rolls in tins for a further 10 minutes with the lids kept on.
7. Remove the lids carefully and turn onto a wire rack to cool.
8. Serve sliced into rounds with butter.
Title: Chocolate Sour Cream Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 1/4 baking soda
- 1 vanilla
- 6 eggs
- 3 flour
- 6 sour cream
- 1
Instructions:
1. Cream sugar and butter until light.
2. Add soda and vanilla.
3. Add one egg at a time, alternating with small amounts of flour until all the flour and eggs are used.
4. Add cocoa and sour cream. Mix until just blended.
5. Pour into greased and floured tube cake pan.
6. Bake at 325° for 1 1/2 hours or until done.
Title: Applebees Triple Chocolate Meltdown Leak
Ingredients:
- 2 sugar
- 1 3/4 all-purpose flour
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1 eggs
- 2 milk
- 1 vanilla extract
- 1/2 boiling water
- 2
- 1
- 2
Instructions:
1. Heat oven to 350°F Grease and flour (with cocoa powder) 12 king size muffin cups (two 6 tin pans).
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
3. Stir in boiling water (batter will be thin). Pour batter into prepared pans or fill cups about 2/3 full with batter.
4. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool a bit (about 5 to 10 minutes) and extract from pans very carefully immediately to prepare for next step.
5. once extracted we need to do some trimming to make it look like a bundtling since it's very hard to prevent these from sticking and breaking in a bundtling shaped pan.
6. once extracted carefully trim off the top part about 1 CM from the part that was puffed up in the muffin pan when they came out is removed, it should be level when inverted and placed on plate ready for next step.
7. once inverted over on plate, trim a small round hole in top in center of cake but don't go all the way to the bottom, should start about 1 CM from edge of top and go down no more than 1 CM from bottom of cake. going down too far will cause cake to leak out fudge filling and drain out.
8. melt chocolate sauce in microwave following instructions on bottle without cap until good and hot and thin enough to pour. use metal tongs to handle it, will be hot. pour chocolate sauce into hole in center of cake and drizzle some over edges.
9. throw peanut butter bottle with cap and paper removed into microwave or run under hot water to soften it, drizzle over cake into sauce. will make cake look like it's painted.
10. serve hot with soup/cake spoon.
Title: Pumpkin Pie Dessert
Ingredients:
- 2 1/4 Splenda granular
- 1/2 butter
- 3/4 margarine
- 2 milk
- 2 sugar-free instant vanilla pudding mix
- 1 pumpkin puree
- 1 pumpkin pie spice
- 1/2 cinnamon
- 1/4 ginger
- 1/4 nutmeg
- pecans
Instructions:
1. Combine cracker crumbs, Splenda and butter and press into 13 x 9 x 2 dish.
2. Whisk milk and pudding mix for 2 minutes.
3. Stir in pumpkin and spices and pour over crust.
4. Refrigerate for 3 hours and garnish servings with whipped topping and nuts.
5. Cooking time reflects 3 hours of cooling.
Title: Bizcochitos
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 2 1/4 flour
- 1 baking powder
- 1/4 salt
- 1 anise seed
- 2 vanilla
- 1 rum
- 2 water
- 1 sugar
- cinnamon
Instructions:
1. Beat the sugar until fluffy,add the sugar and cream together.Add the egg and beat to combine.
2. Mix together the flour and baking powder.Add about half of the flour and mix.Crush the anise seeds with a rolling pin or between your fingers to release the oils and add along with the remaining ingridients(except cinnamon sugar).Beat thoroughly.Add the remaining flour mixture and mix well.
3. Cover and chill the dough at least 3 hours or overnight.The dough may also be wrapped tightly and frozen for future use.
4. Preheat oven to 375 F.Mix together the cinnamon and sugar in a small bowl and set aside.
5. On a lightly floured surface,roll out 1/2 of the dough with a floured rolling pin until it is about 1/8 of an inch thick.Cut into desited shapes and place on an ungreased cookie sheet.Sprinkle the cookies with a little cinnamon sugar.
6. Bake for 6-8 minutes or until lightly browned.Remove to a rack to cool.
7. Repeat with the remaining dough.
Title: Chocolate Ginger Cake
Ingredients:
- 1/4 butter
- 1/3 molasses
- 1/2 brown sugar
- 1 flour
- 1 1/2 ground ginger
- 1 cinnamon
- 1 1/2 baking soda
- 2/3 milk
- 1 egg
- 4
Instructions:
1. Optional: Place Baker's chocolate at room temperature several hours in advance to make the chopping easier.
2. Preheat oven to 300.
3. Put butter, sugar and molasses into a medium pot and stir over low heat until butter has melted. Chop chocolate into small pieces (not too small - spare yourself the trouble as they melt anyhow) while watching the pot. Turn off heat once butter has melted and ingredients in pot have blended.
4. Add flour, spices and baking soda to pot, and stir well.
5. Add milk, egg and chocolate and stir until smooth.
6. Pour into greased 9 inch square glass pan.
7. Bake 50/55 minutes, until knife inserted in middle comes out clean. Enjoy with fresh whipped cream!
Title: Creme De Menthe Cake
Ingredients:
- 1 pudding
- 1/3 egg
- 1 green creme de menthe
- 1/4 clear creme de menthe
- 12 Cool Whip
Instructions:
1. Follow directions on package using green creme de menthe for water.
2. Bake as required for cake.
3. Cool completely.
4. Spread heated hot fudge topping over cooled cake.
5. Freeze.
6. Add clear creme de menthe to Cool Whip, spread over cake.
Title: Pumpkin Crisp
Ingredients:
- 2 pumpkin
- 4 eggs
- 3 evaporated milk
- 1 1/2 sugar
- 1 cinnamon
- 1/2 nutmeg
- 1 salt
- 1 butter
- 1/2
Instructions:
1. Combine all but last three ingredients. Pour into a 13 x 9 inch baking dish.
2. Sprinkle dry cake mix evenly over the top of the pumpkin mixture.
3. Drizzle melted butter over top.
4. Bake 350°F for 1 hour and 20 minutes.
5. Serve with whipped cream and enjoy!
Title: Sunflower Seed Coconut Crisps
Ingredients:
- 1 butter
- 1 1/2 brown sugar
- 1 egg
- 1 1/2 all-purpose flour
- 1 cream of tartar
- 1/2 baking soda
- 1/2 salt
- 1 1/4 rolled oats
- 1 sunflower seeds
- 1 coconut
Instructions:
1. Cream the butter and sugar together until light and fluffy.
2. Beat in the egg and then add the flour, cream of tartar, baking soda and salt.
3. Fold in the rolled oats, sunflower seeds and coconut.
4. Form into 1 1/4 inch (3 cm) balls and place on a lightly greased baking sheet and press down well with a fork.
5. Bake at 350F (180C) for about 10 minutes.
6. Makes 4-5 dozen cookies.
Title: Chai Tea Cupcakes
Ingredients:
- 5 -7 chai tea
- 1 milk
- 2 flour
- 1/2 salt
- 2 baking powder
- 1/2 butter
- 3/4 sugar
- 2 eggs
- 1 vanilla essence
Instructions:
1. preheat oven to 375f or 150c.
2. warm milk till it's really warm and soak tea bags for at least ten minutes, if you want the flavor stonger soak longer and or add more bags.
3. cream butter and sugar till light and fluffy. beat in eggs one at a time.
4. add flour (mixed with baking powder and salt) alternating with milk tea beat well; stir in vanilla.
5. for perfect cupcakes bake a test cupcake and check it at 15 minutes because ovenes very.
6. divide batter evenly among pans and bake for 18 minutes. let cool in pans.
Title: Zucchini Carrot Cupcakes
Ingredients:
- 1 all-purpose flour
- 1/4 whole wheat flour
- 1 baking soda
- 1 baking powder
- 1 cinnamon
- 1/2 salt
- 3/4 sugar
- 2 eggs
- 1/2 applesauce
- 1 1/2 vanilla extract
- 1 zucchini
- 1 carrot
- 1/4 walnuts
Instructions:
1. Preheat oven to 350 degrees. Line a cupcake pan with 12 paper muffin liners.
2. In a medium bowl, combine flours, baking soda, baking powder, cinnamon, and salt.
3. In a large bowl, beast sugar, eggs, applesauce, and vanilla extract for 1 minute.
4. Beat together wet and dry ingredients by hand until no traces of flour remain. Stir in zucchini, carrots, and nuts.
5. Spoon batter evenly into 12 muffin liners. Bake cupcakes for 15 minutes or until a cake tester indictes they're done. Cool on a rack.
6. Frost with icing if desired. Top with sprinkles, mini chocolate chips, or raisins. You can also skip the icing and dust the cupcakes with 10X sugar or just leave plain.
Title: Strawberry Whip
Ingredients:
- 1 fresh strawberries
- 1 heavy cream
- 3
Instructions:
1. Wash, hull and slice the strawberries.
2. Puree half and leave the rest sliced.
3. Whip the cream and fold in the orange juice concentrate.
4. Reserve a few strawberry slices for garnish and fold in the rest.
5. Spoon into a serving bowl or wine glasses and refrigerate for 1 hour to let it set.
6. Garnish with the reserved berries.
Title: Easy Grasshopper Dessert
Ingredients:
- 1 butter
- 3 margarine
- 1 marshmallow creme
- 2 green creme de menthe
- 2 Creme de Cacao
- 1
Instructions:
1. Combine wafer crumbs and melted butter; press into an 8" square pan.
2. In small bowl, combine marshmallow creme and liquers; beat 1 minute at high speed.
3. Fold in whipped cream.
4. Pile into crumb crust; cover, and freeze for about 5 hours or overnight.
Title: Marty's Sugar Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1/2 baking soda
- 3/4 sugar
- 1/2 egg
- 1 milk
- 2 vanilla extract
- 1
Instructions:
1. Mix by hand all the dry ingredients, except sugar.
2. cut in the Crisco with a pastry blender until coarsely mixed then add the sugar.
3. Blend in eggs, milk and vanilla.
4. Roll out and cut on a floured surface. (Do not Chill).
5. Cut into shapes using your favorite cookie cutters.
6. Place on an ungreased cookie sheet and bake for 15 minutes at 375F in a preheated oven.
7. Decorate as you like!
Title: Cranberry Sauce Cake
Ingredients:
- 3 flour
- 1 1/2 sugar
- 1 mayonnaise
- 1 whole berry cranberry sauce
- 1/3 baking soda
- 1 salt
- 1 powdered sugar
- 1 milk
- 1 1/2
- 2
Instructions:
1. Mix all cake ingredients well.
2. Place in sprayed tube pan, I put waxed paper in the bottom before I spray it.
3. Bake at 350* for 60-70 minutes or until pick comes out clean.
4. Cool in pan 10 minutes, turn over onto plate.
5. Cool completely.
6. Mix icing ingredients well and drizzle over cooled cake.
Title: Berry Treasure
Ingredients:
- 1 strawberry
- 6 raspberries
- 6 blueberries
- 1 sugar
- 1/4 cornstarch
- 1 lemon juice
- 1/2 Grand Marnier
- 1
- 2
Instructions:
1. Preheat oven to 450°F
2. Rinse and drain all berries.
3. Turn into large bowl and set aside.
4. Butter bottom of 9 inch tart pan with removable bottom.
5. Line with piecrust.
6. Prick crust several times with fork.
7. Place in freezer for 5 to 10 minutes to firm up the shell.
8. Bake until golden and crisp, about 10 minutes.
9. Cool on rack. (Note: you can prepare the tart shell a day ahead, if you wish.).
10. Measure sugar and cornstarch into medium saucepan and stir.
11. Gradually stir in orange and lemon juices.
12. Cook and stir over medium-high heat until glaze boils and thickens, about 1 minute.
13. Remove from heat and stir in liqueur or syrup.
14. Pour glaze over berries.
15. Gently stir to coat.
16. Turn into tart shell.
17. Refrigerate at least 10 minutes or up to 6 hours before serving.
18. *Note: You can use any combination of berries you wish – you'll need a total of 3 cups to 3-1/2 cups.