lumicero/recipes-ing2inst huggingface dataset:
Title: Sweet Corn and Coconut Panna Cotta
Ingredients:
- 1 white corn kernels
- 2 canned unsweetened coconut milk
- 1 heavy cream
- 1/2 sugar
- 1 vanilla extract
- 3 cold water
- 2 1/2 unflavored gelatin
- 1/2 sweetened flaked coconut
Instructions:
1. Note: About 1 ear of corn. If fresh corn isn't in season or unavailable, you can use 1 cup of frozen corn kernels or omit the corn altogether for a completely smooth panna cotta.
2. Combine the corn kernels, coconut milk, cream, and sugar in a large saucepan over medium heat. Stir until the sugar dissolves and the mixture just begins to bubble. Remove from heat and add the vanilla extract.
3. Pour the cold water into a large bowl and sprinkle the gelatin over the water and let stand for 5 minutes. Pour the warm coconut milk mixture over the gelatin and stir until the gelatin is completely dissolved.
4. Evenly divide the panna cotta mixture between six ramekins or glasses. Cover each panna cotta with plastic wrap and chill in the refrigerator overnight until completely firm.
5. Prior to serving, preheat oven to 325°F.
6. Spread the shredded coconut in an even layer on a baking sheet. Place the coconut in the oven and toast until golden brown, stirring once, about 8-10 minutes.
7. Remove the panna cotta from the refrigerator and uncover. Serve each panna cotta garnished with the toasted coconut.
Title: Vanilla Raisin Bread Pudding
Ingredients:
- 2 egg
- 1 pecans
- 1/2 cinnamon
- 1 butter
- 1
- 1/4
- 1
Instructions:
1. Place bread cubes into two greased 6 oz ramekins or custard cups.
2. Whisk together creamer and egg, divide and pour evenly over bread.
3. Sprinkle with caramel pieces, pecans, and cinnamon, dot with butter.
4. Bake at 350 degrees for 18-20 minutes or until bubbly and golden brown.
5. Cool before serving.
Title: Mousseline Buttercream
Ingredients:
- 2 unsalted butter
- 5 sugar
- 1 cream of tartar
- 1/2 cream of tartar
- 1/8 water
- 1/4
- 5
Instructions:
1. In a mixing bowl beat the butter until smooth and creamy and set aside in a cool place.
2. Have all other ingredients at room temperature.
3. Have ready a heatproof pouring container ready for the sugar syrup.
4. In a small heavy saucepan heat 3/4 cup sugar and the 1/4 cup water, stirring constantly, until the sugar dissolves and the mixture is bubbling.
5. Stop stirring and reduce the heat to low.
6. (If using an electric range remove from the heat.) In the bowl of a stand mixer unsing the whisk attachment, beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised.
7. Gradually beat in the remaining 1/4 cup sugar until stiff peaks form when the beater is raised slowly.
8. Increase the heat and boil the syrup until the thermometer registers 248'F to 250'F (the firm ball stage).
9. Immediately transfer the syrup to the heatproof container to stop the cooking.
10. Pour a small amount of syrup over the whites with the mixer off.
11. Immediately beat at high speed for 5 seconds.
12. Stop the mixer and add a larger amount of syrup.
13. Beat at high speed for 5 seconds.
14. Continue with the remaining syrup.
15. For the last addition, use a rubber scraper to remove the syrup clinging to the heatproof container.
16. Lower speed to medium and continue beating up to 2 minutes or until the bottom of your mixing bowl feels cool to the touch.
17. If not completely cool, continue beating on lowest speed.
18. Beat in the butter at medium speed 1 tablespoon at a time.
19. At first the mixture will seem thinner but will thicken beautifully by the time all the butter is added.
20. If at any time the mixture looks slightly curdled, increase the speed slightly and beat until smooth before continuing to add more butter.
21. When butter is fully incorporated you may add any of the optional flavorings.
22. Place in an airtight bowl.
23. Rebeat lightly from time to time to maintain silky texture.
24. Buttercream becomes spongy on standing.
25. Will keep 2 days room temperature, 10 days refrigerated, 8 months frozen.
26. Allow to come to room temperature completely before rebeating to restore texture or it will break down irretrievably.
Title: Aamkhand Recipe-Shrikhand Recipe
Ingredients:
- 1 yogurt
- 3 powdered sugar
- 2 saffron strands
- 1/4 milk
- 2 -3 mango pulp
- 1/4 pistachios
- cardamom powder
Instructions:
1. Take chopped mango into the blender. Blend it till you get a smooth puree.
2. Crush the saffron in mortar and pestle.
3. Add crushed saffron into the warm milk mix very well and keep aside.
4. Soak pistachio and almonds in hot water for 10 minutes.Remove the skin and chop it into small pieces.
5. Place the hung curds in a deep bowl and whisk well.
6. Add the mango pulp and powdered sugar and whisk well.
7. Add the cardamom powder, saffron-milk mixture, almonds, pistachios into the thick yogurt and mix well.
8. Refrigerate for at least 1 hour.
9. Serve chilled.
Title: Butterscotch Gingerbread Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 2 eggs
- 3 all-purpose flour
- 2 butterscotch pudding mix
- 3 ground ginger
- 1 baking powder
- 1 ground cinnamon
Instructions:
1. In a large bowl, cream the butter and brown sugar until light and fluffy.
2. Beat in the eggs.
3. Combine the flour, pudding mixes, ginger, baking powder and cinnamon; gradually add to creamed mixture and mix well.
4. Cover and refrigerate for 1 hour or until easy to handle.
5. On a lightly floured surface, roll out dough to 1/4-in. thickness.
6. Cut with lightly floured cookie cutters.
7. Place 1 inches apart on ungreased baking sheets.
8. Bake at 350° for 6-8 minutes or until firm.
9. Remove to wire racks to cool.
10. Decorate as desired.
Title: Caramel Eggnog Bread Pudding
Ingredients:
- 1 corn syrup
- 1/2 butter
- 1 brown sugar
- 1 eggs
- 6 milk
- 1 1/2 vanilla extract
- 1 cinnamon
- 1/2 ground ginger
- 1/4 salt
- 1/4 powdered sugar
- 2
Instructions:
1. Combine the corn syrup, butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
2. Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, eggnog, vanilla, cinnamon, ginger and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator 2 hours, or up to overnight.
3. When ready to bake, preheat oven to 350°F.
4. Uncover the pan and bake for 45 minutes. Invert dish onto a serving platter, allowing the caramel to run over the sides. Dust with powdered sugar and garnish with mint springs and a few berries.
Title: San Diego Date Crumbles
Ingredients:
- 2 eggs
- 1 sugar
- 1 baking powder
- 1/8 salt
- 1 flour
- 1 walnuts
- 1 dates
- 1/2
Instructions:
1. Preheat oven to 300F and grease an 8" square pan.
2. Mix the first seven ingredients together and spread in prepared pan.
3. Bake for 45 minutes.
4. Crumble and serve in tall glasses mixed with the whipped cream.
Title: Cinnamon Buns
Ingredients:
- 2 1/4 active dry yeast
- 1/2 warm water
- 3/4 all-purpose flour
- 3 1/2 sugar
- 1/2 unsalted butter
- 1/2 salt
- 1/2 brown sugar
- 1 ground cinnamon
- 1 orange zest
- 1 powdered sugar
- 2 heavy cream
- 1/3 unsalted butter
- 4
Instructions:
1. Disolve yeast in warm water in large bowl, let stand till foamy. Meanwhile heat milk to 150 degrees and allow to cool to 100. Once cooled stir in milk and 1 cup of the flour. Cover and let rise for 30 minutes.
2. Stir in sugar, 1/4 cup butter, salt and 2 cups of flour. Once combined turn the dough onto lightly floured surface; knead in the remaining 1/2 cup of flour until smooth and elastic, about 10 minutes. Cover and let rise until doubled, about one hour.
3. Turn dough on to lightly floured surface and roll into rectangle 12"x18"; spread remaining 1/4 cup of butter on surface. In seperate bowl mix brown sugar, cinnamon and orange zest; sprinkle over dough. Roll dough up and cut into 1" peices crosswise. Arrange rolls in two greased 9" round pans cover and let rise until about doubled, about 30 minutes.
4. Heat oven to 350 degrees. Brush rolls with melted butter; bake until brown, 25 to 30 minutes. Invert immediately onto serving plate and enjoy.
5. Glaze.
6. Sift sugar and wisk in cream and butter and spoon mixture over warm buns.
Title: Heck Yes! (Chocolate Peanut Butter Popcorn)
Ingredients:
- 2 chunky peanut butter
- 5 Teddy Grahams honey graham snacks
- 1/4 mini marshmallows
- 15
- 1/4
Instructions:
1. Pop kettle corn in microwave until finished-- listen carefully to be sure it doesn't burn! Meanwhile, chop 4 of the miniature Dove chocolates, leaving the 5th one whole.Remove popcorn from microwave and set aside.
2. Place peanut butter in microwave-safe mug and microwave until partially melted (about 15-20 seconds). Remove from microwave and put the unchopped chocolate in the peanut butter. Place peanut butter back in microwave for about another 15-20 seconds or until chocolate has melted.
3. Meanwhile, place 1/2 of the bag of popcorn in a microwave-safe bowl and sprinkle with 1/2 of the chopped chocolates, 1/2 of the teddy grahams (if desired) and a few mini marshmallows.Remove melted peanut butter from microwave and stir.
4. Drizzle 1/2 of the mixture over the popcorn and chopped chocolate in the bowl. Repeat the layers of popcorn/chopped chocolate/teddy grahams/marshmallows/drizzled peanut butter. Place bowl in microwave and heat until chopped chocolate has softened up a bit (about 10-15 seconds). Remove, sit back, and enjoy.
5. *Note: can make process even easier by substituting dark or semisweet chocolate chips in place of chopping the miniature Dove dark chocolates. Also, can add things like candy corn, colored M&M's, Reeses Pieces, etc to make recipe Holiday-friendly-- have fun with it!
Title: Marble Cake
Ingredients:
- 1 instant vanilla pudding
- 1 vanilla extract
- 1 sour cream
- 1 eggs
- 1
- 1/2
- 1
- 4
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Spray a Bundt Cake Pan with Bakers Joy or grease and flour.
3. In a large bowl mix cake mix, vanilla pudding mix, vanilla extract, sour cream, oil and eggs.
4. Mix well for 3 minutes or until well blended.
5. Pour 1/3 of the batter into bundt pan.
6. Carefully pour 1/3 of the can of chocolate syrup over the batter and sprinkle with 1/3 of the mini chips.
7. Repeat layers.
8. Bake for 1 hour 15 minutes or until cake leaves edge of pan.
9. Cool in pan on wire rack for 20 minutes, remove from pan and cool on wire rack.
10. May sprinkle with powdered sugar or frost with chocolate frosting.
Title: Ugly Duckling Pound Cake
Ingredients:
- 1 instant lemon pudding
- 1 coconut
- 1 eggs
- 1 brown sugar
- 4 butter
- 1/4 sugar
- 1/2 evaporated milk
- 1/2
- 1 1/3
Instructions:
1. Blend first 6 ingredients. Beat 4 minutes at medium speed of electric mixer.
2. Pour into greased and floured 13 X 9 inch pan.
3. Sprinkle with brown sugar and nuts.
4. Bake at 325 degrees for 45 minutes. Cool in pan 15 minutes.
5. Spoon hot butter glaze over warm cake.
6. Butter Glaze.
7. Comnine butter, sugar, evaporated milk; boil 2 minutes.
8. Stir in coconut.
Title: Coconut Soy Rice Pudding
Ingredients:
- 2 1/2 vanilla-flavored soymilk
- 1/2 arborio rice
- 1/4 sugar
- 1 reduced-fat unsweetened coconut milk
- 1/2 vanilla extract
- 2 pistachios
- 1 mango
Instructions:
1. Preheat oven to 425°F.
2. Combine soymilk, rice and sugar in 3- to 4-quart Dutch oven or casserole that can be used over direct heat; bring to a boil, stirring frequently. Cover pan and place in the oven. Bake until the rice is almost tender, about 15 minutes.
3. Return the pan to the stovetop, stir in coconut milk and bring to a simmer over medium heat. Cook, stirring, until the rice is tender and the pudding is very slightly thickened, 3 to 5 minutes. Remove from heat and stir in vanilla. (The pudding may seem a little thin, but it will thicken as it stands.) Transfer to a medium bowl or 5 serving dishes. Place a piece of plastic wrap directly on the surface to prevent a skin from forming. Let cool for 20 to 30 minutes.
4. Serve warm or chilled, garnished with pistachios and mango slices.
5. Tip:
6. Baking this pudding eliminates the need for constant stirring. If you do not have a suitable pan that goes from stovetop to oven, use a large saucepan and a 4-quart baking dish.
Title: Blueberry Coffee Cake
Ingredients:
- 1 all-purpose flour
- 1 whole wheat flour
- 1 baking soda
- 1/2 salt
- 3 granulated sugar
- 1 cinnamon
- 1/2 walnuts
- 1/2 brown sugar
- 2 butter
- 2 canola oil
- 2 eggs
- 1 vanilla extract
- 1 plain fat-free yogurt
- 1 blueberries
Instructions:
1. Preheat the oven to 350 degrees F and spray an 8'' or 9'' square baking pan with cooking spray.
2. Sift or whisk together the flours, baking soda and salt in a small bowl until well combined. In another small bowl, combine the granulated sugar, cinnamon and chopped walnuts.
3. In a mixer fitted with the paddle attachment or with a hand mixer, beat the butter, canola oil and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each one is added, and then add in the vanilla. Next, add in the dry ingredients and the yogurt alternately, beginning and ending with the dry ingredients. Finally, fold in the blueberries gently.
4. Spread half the batter into the bottom of the greased pan. Sprinkle with half the cinnamon sugar/walnut mixture. Spread the rest of the batter on top of the nuts and then sprinkle the rest of the cinnamon sugar/walnuts on top. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick comes out clean when inserted in the center.
Title: Madeleines, Buttery French Teacake Cookies
Ingredients:
- 1 1/2 cake flour
- 1/2 baking powder
- 1/4 salt
- 12 unsalted butter
- 3 eggs
- 1 sugar
- 3/4 vanilla extract
- 1 1/2 lemon zest
- 1
Instructions:
1. Have all ingredients at room temperature, 68° to 70°F Preheat the oven to 450°F Using melted butter, generously grease 2 madeleine pans, each with 12 molds.
2. Sift together cake flour, baking powder and salt and return to the sifter.
3. In a medium bowl, mash and beat the butter with a wooden spoon or rubber spatula until very soft and creamy. Warm the bowl by dipping it into hot water if necessary to hasten the softening of the butter.
4. In a large bowl, beat the eggs, egg yolk, sugar, vanilla extract and optional lemon zest on high speed until thick and pale yellow, about 2 minutes.
5. Sift the flour mixture over the top and fold in with a rubber spatula. Fold a dollop of the egg mixture into the butter. Scrape the butter mixture back into the remaining egg mixture and fold together. Let rest for at least 30 minutes.
6. Fill the molds three-quarters full; set any remaining batter aside. Bake unit the cakes are golden on the top and golden brown around the edges, 8 to 10 minutes. Immediately loosen each cake with the tip of a slim knife and unmold onto a rack to cool. If necessary, wipe the molds clean, let cool, rebutter them, and repeat the baking process with the remaining batter. These are best the day they are made, but can be stored in an airtight container for a day or two.
7. Notes.
8. I have to lower the oven temperature to about 385° and reduce the baking time to 7 minutes or they burn. This can vary according to your oven, pans and how much batter you dollop into each mold.
9. I add the zest of one lemon to the egg/sugar batter while mixing.
Title: English Trifle
Ingredients:
- 1 Jello gelatin
- 1 custard mix
- 1
Instructions:
1. Slice the pound cake and line a greased bowl with it (bottom and sides).
2. I leave about 2 inches from the edge of the bowl to add a layer of sliced strawberries, or orange rounds to decorate.
3. Put fruits on top, leaving a few to garnish the top.
4. In another bowl, mix the jello with 1 cup of hot water and one cup of cold water and pour over fruit and cake.
5. Put in fridge.
6. WHEN SET, mix the custard on the stove and pour over the layer of jello.
7. Then put whipped cream over that and garnish with remaining fruit.
8. Sometimes I put the cake decorating silver edible balls on it too.
9. Serve.
Title: A Very Different Pumpkin Cake
Ingredients:
- 125 butter
- 200 caster sugar
- 185 self raising flour
- 2 cornflour
- 1 pumpkin
- 1 coconut milk
Instructions:
1. Heat oven to 180 C.
2. Cream butter and sugar in bowl till fluffy.
3. Add mashed pumpkin, stir well.
4. Add sifted flours, stir well.
5. Fold in coconut milk.
6. Pour into greased 20 cm cake tin.
7. Cook 60 minutes till set - may need longer.
8. Slices better on second day !
Title: Panforte
Ingredients:
- 3/4 hazelnuts
- 2/3 lemon, zest of
- 2/3 flour
- 1/2 cinnamon
- 1 clove
- 2/3 nutmeg
- 1 white pepper
- 1/4 sugar
- 1/4 liquid honey
- 1/4 unsalted butter
- 1
- 2/3
- 1/4
- 3
Instructions:
1. Line botton of 9" springform pan with parchment paper; lightly grease paper. In large bowl, combine hazelnuts, almonds, mixed peel, pineapple and zest.
2. In medium bowl, combine flour, cinnamon, cloves, coriander, nutmeg white pepper; stir into nut mixture.
3. In small saucepan, combine sugar, honey and butter. Place over medium heat, stirring until butter melts. Bring to a boil and cook for 5 - 10 minutes or until a candy thermometer reaches 250°F.
4. Quickly stir syrup into nut mixture; mix well (work quickly so mixtures doesn't stiffen to much) Use rubber spatula, immediately scrape mixture into prepared pan and spread evenly. Bake at 300 for 40 to 45 minutes or until slightly raised and edge is firm. (The centre will still be soft. Unlike other cakes this one will neither firm up as it cooks or colour at all so you need to time it carefully).
5. Cool in pan on wire rack for about 45 minutes or until centre is firm to the touch. Remove side of pan and invert onto rack. Remove pan base; peel off paper. Invert panforte back on to another rack; let cool completely. Wrap panforte in foil and let stand for 24 hours.
6. To serve, dust top heavily with icing sugar. (foil wrapped panforte can be stored in airtight container in a cool place for up to 1 week).
7. Note: To toast hazelnuts, spread nuts on rimmed baking sheet and bake at 350 for 8 - 10 minutes or until fragrant and lightly browned. Transfer hazelnuts to a clean tea towel; roll nuts around, inside towel, to remove as much of the hazelnut skins as possible.
Title: Caramel Swirl Cookies
Ingredients:
- 1 butter
- 1 cream cheese
- 4 brown sugar
- 1 flour
- 1 cream cheese
- 2 3/4
- 30
- 6
Instructions:
1. In a large bowl, cream butter, cream cheese, and brown sugar,.when well mixed.
2. Add egg yolk and maple flavoring -- mix well.
3. Gradually add flour, mix to combine.and refrigerate for 2 hours.to chill well.
4. Meanwhile, in a saucepan, melt caramels, stir in cream cheese, until well blended.
5. Set aside.
6. Divide chilled dough in half.roll each portion between waxed paper to 1/4" thickness.
7. Spread caramel mixture over dough to within 1/2" of edges.
8. Roll up tightly, jelly roll style, starting at long side.
9. Wrap each roll in plastic wrap, refrigerate 4 hours.
10. Unwrap and cut into 1/4" thick slices.
11. Place 1" apart on greased sheets.
12. Bake at 350° for 12-14 minutes or until golden brown.
13. Remove to racks to cool.
14. To prepare CARAMEL FILLING:
15. Unwrap caramels and place in a small sauce pan over low heat -- cook till melted, stirring occasionally -- add softened cream cheese, and stir to combine.
Title: Forgotten Cookies
Ingredients:
- 2 salt
- 1 sugar
- 2/3 vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F.
2. Beat egg whites till foamy. Add salt and continue beating until soft peaks form. Gradually add sugar, beating until stiff peaks form. Sprinkle vanilla extract and chocolate chips over top and gently fold into mixture.
3. Drop by small teaspoons onto cookie sheet lined with parchment paper. Place in hot oven and immediately turn oven off. Let cookies dry over night.
Title: Heavenly Bananas Foster Bread Pudding
Ingredients:
- 9 milk
- 2 1/4 eggs
- 3 light brown sugar
- 1/2 spiced rum
- 1/4 vanilla extract
- 2 bananas
- 3 confectioners' sugar
- low-fat vanilla ice cream
Instructions:
1. Heat oven to 350 degrees F. Spread out angel cake cubes on a large rimmed baking sheet. Bake 20 minutes, tossing three times, until lightly toasted and dry. Turn off oven.
2. Whisk milk, eggs, sugar, rum and vanilla extract in a large bowl until sugar is dissolved. Gently stir in cake cubes and banana slices; pour into an 8-inch square baking dish. Cover dish with foil. Let stand 30 minutes at room temperature at room temperature for cake cubes to absorb most of the milk mixture.
3. Heat oven to 350 degrees F. Bake, covered, 30 minutes. Remove foil; continue to bake 25 minutes or until pudding is set.
4. Let stand 15 minutes. Dust top with confectioners sugar. Server with small scoops of vanilla ice cream.
Title: Cranberry Apple Crisp
Ingredients:
- 5 apples
- 1 cranberries
- 3/4 sugar
- 2 flour
- 1 cinnamon
- 1 rolled oats
- 1/2 brown sugar
- 1/3 flour
- 1/3 butter
- 1/2 pecans
Instructions:
1. Heat oven to 375°F.
2. In a large bowl, combine apples, cranberries, sugar, flour, and cinnamon. Toss to coat and spoon into greased 9x13 baking dish.
3. In a small bowl, combine rolled oats, brown sugar, and flour. Using a pastry blender, cut in butter until crumbly. Stir in pecans.
4. Sprinkle topping over fruit. Bake until topping is golden brown and apples are tender (30 to 40 minutes).
Title: Baked Moong Bean and Coconut Custard
Ingredients:
- 14 coconut milk
- 16 eggs
- 3 sugar
- 1 salt
- 1/2 shallots
- 2
- 4
Instructions:
1. Rinse the moong beans in cold water.
2. Put in a saucepan and cover with about 2inch/5cm water.
3. Cook gently for about 30-45 minutes until the beans are completely soft.
4. Drain off any excess water and mash beans to a smooth paste.
5. Stir in the coconut milk, eggs sugar and salt.
6. Pour mixture into a shallow greased pan, about 9 x 9 x 2-inch/23 x 23 x 5cm and bake in a medium oven for about 1 hour until it is golden and brown on top and quite firm when pressed lightly.
7. While the pudding is baking, heat the oil and fry the shallots until dark golden brown, drain on paper and set aside.
8. About 10 minutes before you take the pudding from the oven, preheat the grill/broiler to crisp the top--about 5 minutes Leave to cool, sprinkle the shallots over the top cut into small squares and serve.
Title: No Bake Graham Cracker Cake
Ingredients:
- 1 graham crackers
- 2 instant chocolate pudding mix
- 1 instant vanilla pudding
- 1 milk
- 3
Instructions:
1. Prepare the pudding separately as per the package directions, but using 1 1/2 cups milk for each. Refrigerate.
2. In a large bowl, beat the whip cream until thick. Fold the prepared vanilla pudding into the whipped cream.
3. Spread the pudding on the double crackers almost to the edges, then set aside. Spread the same number of crackers with chocolate pudding and with vanilla pudding.
4. Assemble the cake by standing the crackers up, alternating chocolate and vanilla covered crackers. The cake will be 2 crackers wide, and 1 cracker high. After sticking the pudding covered crackers together, frost the outside of the cake with the remaining vanilla pudding.
5. Refrigerate the cake several hours or overnight. Before serving, pour rows of chocolate syrup over the cake, letting it run down the sides.
6. Cut slices of the cake at a 45 degree angle to the crackers.
Title: Grandma Solberg's Banana Cake
Ingredients:
- 1 1/2 flour
- 1/2 baking soda
- 1/2 salt
- 1/2 nutmeg
- 1/2 butter
- 1 vanilla
- 1 1/2 sugar
- 2 eggs
- 1 buttermilk
- 3
Instructions:
1. Preheat oven to 350.
2. Sift all dry ingredients together (flour, baking soda, salt, nutmeg).
3. Cream the butter and vanilla in a large bowl, gradually adding sugar.
4. Beat in eggs one at a time.
5. Beat in dry ingredients.
6. Add bananas and butttermilk.
7. Bake in 9x9 pan for 35 - 45 minutes.