lumicero/recipes-ing2inst huggingface dataset:
Title: Summer Fruit Cake
Ingredients:
- 2 flour
- 1 1/2 sugar
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 3 eggs
- 3/4 buttermilk
- 1/2 vanilla
- 2 coconut
- 1 1/2 raisins
- 1 sugar
- 1 buttermilk
- 1 butter
- 2/3 margarine
- 1/3 light corn syrup
- 1/3 baking soda
- 2 vanilla
- 1/4
- 1/2
Instructions:
1. To make cake: Preheat oven to 350-degrees F.
2. Grease and flour 9x13-inch pan.
3. Combine flour-salt in bowl.
4. Beat eggs-vanilla in large bowl.
5. Add flour mixture to egg mixture.
6. Stir in remaining ingredients (fruit-raisins).
7. Pour into prepared pan.
8. Bake for 40-45 minutes or toothpick comes out clean.
9. While cake is baking make glaze: Combine all glaze ingredients (sugar-baking soda) in large saucepan over medium heat.
10. Bring to boil and simmer for 5 minutes, stirring constantly.
11. Remove from heat.
12. Stir in vanilla.
13. When cake is done, remove from oven and poke entire surface of cake with a toothpick.
14. Pour glaze over hot cake slowly.
Title: Duckanoo
Ingredients:
- 3 cornmeal
- 12 fresh coconut
- 2 1/2 raisins
- 3/4 butter
- 4 raw sugar
- 1/2 water
- 4 nutmeg
- 1/4 ground cinnamon
- 1/2 vanilla extract
- 1
Instructions:
1. Place the cornmeal in a large bowl. In a food processor or blender, process the coconut and milk until smooth. Stir the coconut mixture into the cornmeal, then add all the remaining ingredients and stir well.
2. Fold six pieces of foil into 5" x6" pockets, leaving one short side open. Fold all other edges tightly to ensure that they are well-sealed.
3. Put one or two large spoonfuls of the mixture in each pocket, and fold the edge over to seal tightly.
4. Bring a large pot of water to a boil. Place the sealed foil packets into the boiling water, cover and reduce to a simmer. Simmer for about 45 minutes to 1 hour.
5. Remove the packets from the water, remove the foil, and serve the duckanoo by themselves, or with sweetened whipped cream.
Title: Date Truffles (Madgooga)
Ingredients:
- 2 pitted dates
- 1/2 ground cardamom
- 1/2 cocoa powder
- icing sugar
- ground coffee
- sesame seeds
- anise seed
- cinnamon
Instructions:
1. Put all ingredients in a bowl.
2. Grind the mixture with meat grinder finely.
3. Shape the dates into small balls 2 cm in diameter with slightly oiled hand with vegetable oil (I like to shape them roughly so they are not so perfect balls).
4. Roll the truffles in your selected coating and place on parchment paper or tray.
5. Put the truffles in small decorative paper cups and arrange them in the serving plate.
6. If you bought dates that are already ground and pitted, you don't need to grind them in the meat grinder, simply knead ingredients together by hand or you can grind it again by the meat grinder.
Title: Texas Yum Yum
Ingredients:
- 1 cream cheese
- 1 instant chocolate pudding mix
- 1 instant butterscotch pudding mix
- 2 Cool Whip
- 1 1/2 pecans
- 1 1/2 flour
- 1/2 margarine
- 1 powdered sugar
- 3 milk
Instructions:
1. Preheat oven 350 degrees.
2. Mix flour and pecans with melted margarine in bowl until well mixed. Press the mixture into a glass casserole dish to make the bottom crust.
3. Bake for 15-20 minutes, until edges are lightly browned. Let cool for 30 minutes.
4. In a large bowl, mix together cream cheese, powdered sugar and 1 container of cool whip with an electric mixer until lumps are out.
5. Spread over crust.
6. In another large bowl, mix butterscotch and chocolate pudding mixes with the milk until it thickens.
7. Spread over cream cheese layer.
8. Spread the other container of cool whip over top of pudding mix.
9. Sprinkle with chopped pecans, and wrap with aluminum foil and refrigerate overnight.
Title: Super Moist Chocolate Cake
Ingredients:
- 1 1/2 flour
- 1 sugar
- 1/3 cocoa powder
- 1/2 salt
- 1 baking soda
- 1 water
- 1/2 canola oil
- 2 white vinegar
- 2 vanilla extract
- 3 powdered sugar
- 1/3 butter
- 2 vanilla extract
- 1/3 cocoa powder
- 3 -4 milk
Instructions:
1. Mix together dry ingredients.
2. Combine wet ingredients in a separate bowl.
3. Combine dry and wet ingredients together (I gently whisk them together with a fork).
4. Transfer mixture to a greased cake pan or cupcake tins. (Mixture usually fits one 13" x 9" pan or two 8" or 9" round pans.).
5. Bake at 350 degrees F for approximately 30 minutes. (Bake for approximately 15 minutes if making cupcakes).
6. Set aside to cool before frosting.
7. To begin the Chocolate Cocoa Frosting beat powdered sugar and butter until blended. (If using an electric mixer, use low speed).
8. Stir in vanilla extract and cocoa powder.
9. Gradually beat in just enough milk to make frosting smooth and spreadable. If frosting becomes too thin, add more powdered sugar.
Title: Fruit Topped Phyllo Tart
Ingredients:
- 2 plain yogurt
- 15 phyllo dough
- 1 wheat germ
- 1 sour cream
- 1/2 powdered sugar
- 1/2 lemon
- 1 red grapes
- 8 blueberries
- 1
Instructions:
1. In paper towel lined sieve, drain the yogurt for 2 hours.
2. Heat oven to 350°F and coat 8 x 11-inch tart pan with removable bottom with cooking spray. Press 1 sheet phyllo dough into pan and sprinkle with 1 teaspoon of wheat germ; repeat four more times. Each time sprinkle with wheat germ, ruffle the remaining phyllo dough and place around edges of pan coat with cooking spray and sprinkle with remaining wheat germ.
3. Bake 10 minutes or until golden brown; cool completely.
4. While cooling, in bowl combine yogurt, sour cream, jam, sugar, and zest. Spoon the mixture into the cooled tart shell and top with grapes and blueberries. Dust with powdered sugar.
5. OTHER COMBINATIONS FOR THE FILLING: seedless raspberry jam with orange zest and strawberries and kiwifruits, or ginger preserves with orange zest and pineapple and blueberries, or strawberry jam, lime zest with peaches and plums, or orange marmalade with ground cinnamon and cantaloupe and honeydew, or pineapple preserves with five spice powder and raspberries and blackberries, or peach preserves with pumpkin pie spice and mango and strawberries----you can use any of these combo just mix and match--whatever you think is good.
Title: Easy White Cake
Ingredients:
- 1 sugar
- 1/2 butter
- 2 margarine
- 2 vanilla extract
- 1 1/2 flour
- 1 3/4 baking powder
- 1/2 milk
Instructions:
1. Preheat oven to 350, or 325 if you have dark non-stick pan.
2. Prepare pan whichever way. ( I use butter, or even better, the spray).
3. In a bowl, cream together sugar and butter. Add the sifted flour and baking powder. Beat in eggs(one at a time). Stir in vanilla.Finally, stir in milk until batter is smooth. Bake for about 30-40 minutes, until cake springs back at touch.
Title: Homemade Blueberry Cake
Ingredients:
- 1/2 butter
- 3/4 sugar
- 2 eggs
- 2 all-purpose flour
- 1/2 salt
- 3 baking powder
- 1 milk
- 1/2 cinnamon
- 1 fresh blueberries
- 3
Instructions:
1. Cream butter and sugar together. Add eggs, beat well. Sift together flour, salt and baking powder. Add a little flour to the mixture. Blend slowly, alternating liquids with flour.
2. Wash blueberries. Toss with flour to coat. Fold carefully into mix.
3. Pour into 9x13 pan. Bake at 325 for 45 minutes.
Title: Crunchy Peanut-Butter Cookies With Shredded Wheat
Ingredients:
- 1 shortening
- 1 margarine
- 1 chunky peanut butter
- 1 granulated sugar
- 2 brown sugar
- 1 eggs
- 2 vanilla
- 2 all-purpose flour
- 1/4 baking soda
- 2 salt
- 1/2 - 2/3 peanuts
Instructions:
1. Mix together the butter, peanut butter, granulated sugar, and brown sugar until creamy.
2. Add eggs and vanilla and beat until light.
3. Sift the flour with the soda and salt; stir into creamed mixture until well blended.
4. Lightly mix in the shredded wheat and peanuts.
5. Drop rounded teaspoonfuls of batter, about 2 inches apart, on ungreased cookie sheets. (This makes rather ragged cookies, so I like to roll them into balls first, but little pieces of shredded wheat DO stab a bit!) Using the tines of a fork, press dough flat in each direction to make a crisscross pattern on top of each cookie.
6. Bake in a 350 degree oven for about 10 to 12 minutes or until lightly browned.
7. Makes about 8 dozen cookies.
Title: Chocolate Torte
Ingredients:
- 16 butter
- 1/2 eggs
- 5 vanilla
- 1 confectioners' sugar
- 1/4
Instructions:
1. Preheat oven to 250 degrees. Grease a springform pan; dust with cocoa. Line bottom with kitchen parchment.
2. In 2 qt saucepan over low heat, melt chocolate with butter.
3. In large bowl, with wire whisk beat egg yolks and vanilla.
4. Slowly beat warm chocolate mixture into yolk mixture until blended.
5. In small bowl with mixer at high speed, beat egg whites until soft peaks form.
6. Gradually beat in 1/4 cup powdered sugar until sugar dissolves and whites stand in stiff peaks.
7. Fold beaten egg whites into chocolate mixture, one third at a time.
8. Spoon batter into pan spreading evenly.
9. Bake torte 1 hour or until toothpick inserted in center comes out almost clean.
10. Cool torte in pan.
11. When torte is cool, remove side of pan then remove torte from pan bottom; discard parchment.
12. Cut torte in 12 wedges. Sprinkle 6 wedges with cocoa, remaining 6 wedges with confectioners sugar.
13. Arrange wedges alternately on cake plate.
Title: Triple-Layer Peanut Butter Brownies
Ingredients:
- 20 milk
- 1 creamy peanut butter
- 1 instant pudding mix
- 3 1/2 powdered sugar
- 1/2 Cool Whip
- 1 1/2
- 3
- 1/2
Instructions:
1. Whisk milk and pudding. Mix 2 minutes while brownies are cooling. Add peanut butter and sugar; mix well. Cover and refrigerate pudding mixture until brownies are completely cooled.
2. Spread pudding mixture over brownies.
3. Microwave whipped topping and chooclate on high 1 min, stirring every 30 sec. Spread overing pudding; sprinkle with nuts.
4. Refrigerate one hour. Refrigerate leftovers.
Title: *ultimate* Dark Chocolate Oreo Truffle
Ingredients:
- 1 Philadelphia Cream Cheese
- 1
Instructions:
1. Set out 1 pkg Philadelphia Cream cheese.
2. In a blender or food processor, blend 1 pks Oreos until a fine powder is formed throughout TIP: Do this is small groups, 5 or 6 oreos at a time. If you do it all at once, it's impossible to get a consistent powder.
3. Remove any remaining cookie pieces.
4. Knead 1 pkg philadelphia cream cheese into mix until mixture is consistent throughout.
5. Roll into 2 in balls and place on cookie sheet.
6. Refrigerate 30 minute (Or freeze 10 min).
7. Melt 1 bar Baker's semi-sweet chocolate.
8. Using two spoons, coat each ball individually.
9. Place on cookie sheet and refrigerate 30 minute.
Title: Capirotada De Norteno
Ingredients:
- 1/2 raisins
- 1/2 brandy
- 10 -12 pecans
- 1/2 cheddar cheese
- 1 monterey jack cheese
- 2 1/2 hot water
- 2 sugar
- 1 butter
- 1/4 vanilla
- 2 cinnamon
- 1 clove
- 1
Instructions:
1. place the raisins in a small bowl and pour the brandy over them. set aside.
2. preheat oven to 350. butter a baking dish.
3. tear the bread into bite size pieces. transfer the bread to the baking dish.
4. add the pecans and the cheese to the bread, mixing both in lightly.
5. scatter the raisins over the top, including any brandy not absorbed by the fruit.
6. pour the sugar into a large, heavy saucepan. warm over medium high heat till the sugar melts and turns a deep golden brown, about 8 - 10 minutes.
7. stir occasionally to ensure even melting.
8. pour the water into the molten sugar, standing back from the pan to avoid the steam that will rise as the water hits the sugar.
9. the mixture will partially solidify.
10. continue cooking till liquid again, stirring occasionally. add the orange juice, butter, vanilla and spices to the syrup.
11. ladle the syrup carefully over the bread.
12. when the preparation is complete, the syrup should be about level with the top of the bread.
13. if any bread pieces aren't coated, push them into the syrup.
14. bake for 20-25 minutes, till the syrup has absorbed and the cheese has melted into the pudding.
15. serve the pudding hot, topped with whipped cream if you like.
Title: Texas Sheet Cake
Ingredients:
- 2 all-purpose flour
- 2 granulated sugar
- 1 baking soda
- 1 ground cinnamon
- 1/4 salt
- 3/4 water
- 1/2 butter
- 1/4 margarine
- 1/2 low-fat buttermilk
- 1 vanilla extract
- 2 eggs
- 6 butter
- 1/3 margarine
- 1/4 nonfat milk
- 3 powdered sugar
- 1/4 pecans
- 2 vanilla extract
Instructions:
1. To prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
3. To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.
4. Note: You can also make this recipe in a 13 x 9-inch baking pan. Bake at 375º for 22 minutes.
Title: Dulce De Leche and Praline (Nougat) Muffins
Ingredients:
- 300 flour
- 150 brown sugar
- 2 eggs
- 80 butter
- 120 milk
- 200 hazelnuts
- 200 baking powder
- 100 salt
- 20 vanilla extract
- 3
- 50
- 2
- 1
Instructions:
1. Beat butter, oil and sugar in a bowl until fluffy.
2. Add 2 whole eggs and keep on beating.
3. Mix flour with baking powder and a pinch of salt and add to dough.
4. Add yoghurt and incorporate.
5. If using add vanilla extract.
6. Transfer half of dough to a seperate bowl.
7. Melt nougat in 20ml of milk (I use the microwave on 700Watt for about 45 seconds).
8. Caramel/Dulce de Leche dough:
9. Add dulce de leche to one half of dough and incorporate.
10. Nougat dough:
11. Add cocoa, hazelnuts and melted nougat and incorporate.
12. Preheat oven at 175°C.
13. Spoon dark dough into muffin tin or muffin molds.
14. Add light, caramelly dough on top (or vice versa).
15. Bake at 175°C for about 25 minutes. If muffins get too dark, cover with aluminium foil.
16. Enjoy!
Title: Lion Cupcakes - Roarrrr!
Ingredients:
- 24 flaked coconut
- 1
- 96
- 48
Instructions:
1. Preheat oven to 325.
2. Toast coconut on a cookie sheet in a single layer for 6-10 minutes until lightly brown (stir coconut every 2-3 minutes while toasting).
3. Frost cupcakes with frosting.
4. Roll edges of cupcake in toasted coconut to make the lion's "mane".
5. Place 2 gum drops side by side in the lower/middle of the cupcake.
6. Place 2 licorice "whiskers" on each side tucked partially under the gum drops to adhere.
7. Place 2 m&m "eyes" above the gumdrops.
8. Place a dab of pink icing below eyes and above the gumdrops to make the "nose".
Title: Butterscotch Pear Trifle With Pecans
Ingredients:
- 2 instant butterscotch pudding mix
- 3 skim milk
- 1 pecan pieces
- 1 pecans
- 4
- 1
- 7 1/2
Instructions:
1. Place both packages of pudding mix and 3 cups milk in a 2-quart mixing bowl. (Note that you are using less milk than the package indicates.).
2. Whisk for 1 min until all the powder mix disappears.
3. Set aside. The pudding will be thin but will thicken as it stands.
4. Pour the pecan pieces onto a microwave safe plate and microwave on high, uncovered, about 1 minute, stopping halfway through to stir. Set aside to cool.
5. Open the pears and drain them, reserving liquid from one of the cans.
6. Pour the pears into a small bowl and coarsely chop them using 2 knives. Set aside.
7. Remove the pound cake from its packaging and place it on a cutting board.
8. Cut into slices about 1/4 inch thick.
9. Place cake slices into a trifle bowl (or glass bowl with 16-cup capacity) until the bottom of the bowl is covered. (You may have to tear the slices to make them fit.).
10. Spoon just a little of the reserved pear juice over the cake slices to moisten them slightly.
11. Spoon about 1/3 of the pears over the cake, and spread it as evenly as possible, making sure some of the puree reaches the edges of the bowl so it will show through the glass.
12. Spread about 1/3 of the pudding evenly over the pears, spreading it to the edges of the bowl.
13. Spread about 1/3 of the cool whip over the pudding layer, making sure some of it reaches the edges of the bowl.
14. Drizzle 2 tbsp of the caramel sauce over the topping.
15. Sprinkle 1/3 of the nuts over the sauce.
16. Repeat these layers two more times in this order: cake, pear juice, chopped pears, pudding, cool whip, 2 tbsp of caramel sauce, and pecans.
17. Before sprinkling the pecans over the cool whip on the final layer, drizzle the remaining caramel sauce in a decorative pattern over the cool whip.
18. Then sprinkle the remaining pecans evenly on top.
19. Cover with plastic wrap and refridgerate at least 6 hours to let the flavor develop.
20. 7 points per serving.
Title: Mom's Apple Crisp
Ingredients:
- 6 jonathan apples
- 1/2 sugar
- 1 cinnamon
- 1/2 sugar
- 1 flour
- 1/2 butter
Instructions:
1. Place sliced apples in a 9 x 11 glass dish.
2. Sprinkle sugar and cinnamon over apples.
3. Put crumb topping on top of apples, sugar and cinnamon.
4. Bake at 450 for 10 minutes OR bake at 350 for 40 minutes.
Title: Rice Pudding
Ingredients:
- 1/2 long grain rice
- 3/4 light brown sugar
- 2 1/2 water
- 1 vanilla bean
- 1 1/2 2% low-fat milk
- 1/2 raisins
- 1/2 sultana
- rum
- cinnamon
Instructions:
1. Combine rice, brown sugar, water and vanilla bean in a medium sauce pan.
2. Bring mixture to a boil, then reduce to a simmer until all the liquid has been absorbed, about 45 minutes.
3. Carefully remove vanilla bean. Scrape out the seeds and stir them into the rice.
4. Stir in cream and, keeping rice over low heat, bring to a simmer.
5. Remove pudding when it begins to bubble, after 20-30 minutes.
6. Stir in raisins.
7. Transfer pudding to a medium bowl or individual serving dishes, sprinkle with cinnamon. Refrigerate until chilled and ready to serve.
Title: Dutch Duo Penotti Chocolate Hazelnut X Chinese Snowy Mooncake
Ingredients:
- 100 rice powder
- 120 hot water
- 80 instant coffee powder
- 5 -10 instant coffee powder
- 200 green beans
- 80
- 200
Instructions:
1. Add hot water to premix powder, stir the mixture until it is smooth.
2. Add in adequate amount of solid vegetable oil, and then add bamboo charcoal powder / green tea powder / Café 99 Coffee Powder for colour, stir until it is smooth 3. Cover the snow-skin under normal temperature for 10 minutes.
3. Divide the skin into 8 portions, 25g each.
4. Divide the fillings into 8 portions, 25g each.
5. Flatten the skin, put the fillings inside, and seal it into a ball shape.
6. Put fried glutinous rice flour on the moon cake mold, put the dough inside, press it with pressure on the table and done!
7. Taste better when frozen.
Title: Banana Dream Squares
Ingredients:
- 1/2 butter
- 1/2 powdered sugar
- 1 flour
- 1 pecans
- 1 cream cheese
- 1 powdered sugar
- 1 Cool Whip
- 1/2 vanilla
- 3 bananas
- 2 instant vanilla pudding
- 3 milk
Instructions:
1. Crust: Soften butter. Add powdered sugar, flour and pecans. Mix well. Spread mixture with your figners into a thin crust evenly in a 13 x 9 pan. Bake for 20 minute at 325. Cool.
2. First Layer: Mix cream cheese, powdered sugar, Cool Whip and vanilla. Spread over cooled crust.
3. Second Layer: Slice bananas and put on top of cream cheese layer.
4. Third Layer: Mix pudding with milk until thick. Spread over bananas.
5. Spread remaining Cool Whip (large size) over pudding. Refrigerate until ready to serve.
Title: Jamaican Cake
Ingredients:
- 2 sugar
- 3 all-purpose flour
- 1 1/2 crushed pineapple
- 1 eggs
- 2 salt
- 3 baking powder
- 1 cinnamon
- 1 pecans
- 1 powdered sugar
- 1 pecans
- 1 cream cheese
- 1/2 margarine
- 6 vanilla
- 1/4
- 2
Instructions:
1. Mix all cake ingredients in a large bowl. Bake in a greased tube pan for 1 hour and 15 minutes at 350 degrees.
2. Let cool 3-4 hours.
3. Prepare icing by creaming margarine with cream cheese; then add remaining ingredients.
4. Apply icing once cake is cooled.
Title: Banana Pudding Beach Icebox Cake
Ingredients:
- 3 heavy cream
- 1/2 powdered sugar
- 8 cream cheese
- 1/2 granulated sugar
- 6 milk
- 8 instant banana pudding mix
- 1/2 cream cheese
- 2 granulated sugar
- 1 milk
- 7 vanilla extract
- 1/4 milk
- 3 -4 bananas
- 6 -12 chocolate
Instructions:
1. Line the base and sides of a 9-inch springform cake pan with parchment paper.
2. For the whipped cream:
3. In a large bowl, whip heavy cream and powdered sugar using a whisk until you get soft peaks. Set aside.
4. For the banana filling:
5. In another large bowl, mix cream cheese, sugar, milk, and banana pudding mix until smooth.
6. Gently fold half of the whipped cream (roughly 2 1/2 cups) into the banana pudding mixture using a spatula until combined.
7. For the vanilla filling:
8. In another large bowl, combine the cream cheese, sugar, milk and vanilla extract until smooth. Gently fold in the remaining whipped cream until combined.
9. Assembly:
10. Spread 1/3 of the banana filling into the base of the cake pan in an even layer.
11. Spread 1/2 of the vanilla filling in an even layer over the banana filling layer.
12. Place the 1/4 cup of milk into a shallow bowl. Dip half of the vanilla wafers in the milk and arrange over the vanilla filling layer.
13. Spread another 1/3 of the banana filling layer over the wafers.
14. Arrange the banana slices over the banana filling layer.
15. Spread the last 1/3 of the banana filling over the sliced bananas.
16. Spread the remaining vanilla filling mixture over the banana filling in an even layer.
17. Place the remaining vanilla wafer cookies into a resealable food bag and crush with a rolling pin until you get fine crumbs. Sprinkle the wafer crumbs over the top of the vanilla layer.
18. Place into the freezer for at least 4 hours until firm.
19. Serve:
20. Remove the cake from the freezer about 20 minutes before you want to serve it. Unclip the side and remove from the pan. Peel away the parchment paper from the sides. Decorate with shell-shaped chocolates and palm tree shaped drink umbrellas.
21. After 20 minutes, use a large, sharp knife that has been dipped in very hot water to cut the cake.
Title: Norwegen Cookies - Berlinerkranzer
Ingredients:
- 3/4 butter
- 3/4 margarine
- 1 solid shortening
- 2 sugar
- 2 eggs
- 4 all-purpose flour
Instructions:
1. Heat oven to 400 degrees F. Mix thoroughly butter, shortening, sugar, orange peel and eggs. Blend in flour. Color with green food coloring, if desired.
2. Shape dough by rounded teaspoonfuls into ropes, each about 6 inches long and 1/4 inch in diameter.
3. Form each rope into a circle, bringing one end over the other and through into a single knot. Let about 1/2 inch extend at each end. Place on ungreased baking sheet. Press in red cinnamon candies, if desired.
4. Bake 10 to 12 minutes or until set but not brown. Immediately remove from baking sheet.
Title: Limoncello Cake
Ingredients:
- 18 instant lemon pudding mix
- 1 eggs
- 4 lemon juice
- 1/2 Limoncello , Lemoncella
- 1/2 lemon, zest of
- 1/2 pecans
- 1 butter
- 1 sugar
- 1/4
- 1
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Add lemon cake mix, lemon pudding mix, eggs, oil, lemon juice, Limoncello, rind and pecans to large bowl.
3. Mix for at least 3 minutes.
4. Pour into buttered and floured bundt pan.
5. Bake for 50-60 minutes.
6. Remove from oven.
7. Make glaze: Melt butter and add sugar.
8. Bring to full boil until sugar is melted.
9. Remove from heat and add Limoncello.
10. Poke holes all over cake using a skewer or fork.
11. Pour glaze over hot cake slowly.
12. Cool in pan.