lumicero/recipes-ing2inst huggingface dataset:
Title: Valentine Cookies
Ingredients:
- 1 butter
- 2 flour
- 1/3 vanilla
- 1/4
Instructions:
1. Mix in order given with a mixer. Chill dough 2-3 hours. Mix approximately 1/2 cup white sugar with a few drops of red food coloring, less for a light pink more for a darker color.
2. Sprinkle flour on surface and roll out dough quite thin, then embed the sugar onto the dough, spreading all over and rolling over it slightly. Use a 2 1/2 inch heart shaped cookie cutter and place on greased cookie sheet. Bake at 325 for 15 minutes.
3. Cool.
4. You can leave them like this OR --
5. If you roll them out thin enough, put a small amount of red jelly in between and sandwich the cookies.
Title: Aunt Nancy's Carrot Cake
Ingredients:
- 2 sugar
- 3 eggs
- 3 carrots
- 1 1/2 flour
- 2 baking soda
- 3 cinnamon
- 3 salt
- 1 powdered sugar
- 1 butter
- 3 cream cheese
- 1/4 vanilla
- 8
- 2
Instructions:
1. Preheat oven to 350º.
2. Combine eggs and sugar in a large mixing bowl and beat well.
3. Add remaining cake ingredients except the nuts and mix well.
4. Fold in nuts.
5. Grease and flour a 9x13 or Bundt pan.
6. Pour cake mixture into pan and bake for 45 minutes or until done.
7. Combine powdered sugar, butter, cream cheese and vanilla in mixing bowl and beat until creamy.
8. Spread over cooled cake.
Title: Plum and Shortbread Swirls
Ingredients:
- 18 plums
- 3/4 granulated sugar
- 2 mascarpone
- 1 1/2 plain yogurt
- 1/3 maple syrup
- 1
- 1/2
- 2
- 1
Instructions:
1. Preheat oven to 350F.
2. Place plums, cut side up, in a small baking dish. Pour orange juice over top and sprinkle with sugar. Bake for 25 min's or until soft and very juicy! Let cool in juices then cut plums in half (again); set aside still in juices.
3. In a medium bowl toss cookie pieces with orange liqueur.
4. Whip cream till soft peaks form. In a small bowl combine mascarpone, yogurt, maple syrup and rind; fold into whip cream.
5. In 6 tall glasses layer the mascarpone mix, cookies, plums, reserved juices in 2 layers. Top with a dollop of whip cream or mascarpone.
Title: Crock Pot Bread Pudding
Ingredients:
- 8 eggs
- 4 milk
- 2 sugar
- 1/4 butter
- 1/4 margarine
- 1/2 raisins
- 1/2 cinnamon
- 2 butter
- 2 margarine
- 1 flour
- 3/4 water
- 1 sugar
- vanilla
Instructions:
1. Place bread cubes in greased slow cooker.
2. Beat together eggs and milk.
3. Stir in sugar, butter, raisins, and cinnamon.
4. Pour over bread and stir.
5. Cover and cook on high 1 hour.
6. Reduce heat to low and cook 3-4 hours, or until thermometer reaches 160°.
7. Make sauce just before pudding is done baking.
8. Begin by melting butter in saucepan.
9. Stir in flour until smooth.
10. Gradually add water, sugar, and vanilla.
11. Bring to boil.
12. Cook, stirring constantly for 2 minutes, or until thickened.
13. Serve sauce over warm bread pudding.
Title: Creamy Fudge Tunnel Cake
Ingredients:
- 1 1/4 cream cheese
- 2 white sugar
- 3/4 coffee
- 3 eggs
- 1 pecans
- 3/4 heavy whipping cream
- 1/4
- 3
- 2/3
- 1/2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Generously grease and lightly flour one 10-inch tube or bundt pan, tapping out excess.
3. In small saucepan, melt 1-1/4 cups chocolate chips.
4. With mixer, combine cream cheese, sugar, 3 tablespoons cream or milk, and melted chocolate.
5. Beat until smooth.
6. Set aside.
7. Combine cake mix, coffee, oil, and eggs, and beat 4 minutes.
8. Pour into prepared pan.
9. Sprinkle with nuts.
10. Mound cream cheese mixture around tube, but do not spread to touch sides of pan.
11. Bake at 350 degrees F (175 degrees C) for 55-65 minutes until top springs back when pressed lightly in center.
12. Cool upright in pan one hour before inverting.
13. To make glaze: heat 1/2 cup cream in small saucepan over medium heat until just bubbling around edges.
14. Stir in 1/2 cup chocolate chips until melted and smooth.
15. Simmer one minute to thicken slightly.
16. Pour warm glaze over inverted cake, letting it flow down the sides.
17. Cool completely.
18. Glaze will set as it cools.
19. Store cake in refrigerator.
Title: Cinnamon Vanilla Sauce for Fresh Fruit
Ingredients:
- 1/2 sugar
- 2 cornstarch
- 2 cinnamon sticks
- 1 evaporated milk
- 1 1/2 vanilla
- 6 ground cinnamon
Instructions:
1. Combine sugar, cornstarch, and cinnamon sticks in a medium saucepan.
2. Gradually stir in evaporated milk.
3. Cookover medium heat, stirring constantly, until mixture comes just to a boil and slightly thickens.
4. Remove from heat and remove cinnamon sticks; stir in vanilla.
5. Refrigerate for 2 hours until well chilled.
6. Arrange fruit in serving dishes.
7. Top with sauce and sprinkle with cinnamon if desired.
8. Refrigerate leftover sauce up to 4 days.
Title: Coffee Blancmange
Ingredients:
- 40 caster sugar
- 3 cornflour
- 600 instant coffee powder
- 3 vanilla essence
- 1/2 butter
- 15 sultanas
- 3 dates
- 12 pecan nuts
- 12
- 9
Instructions:
1. In a heat-proof jug, mix together the sugar, corn flour and 2 tablespoons of milk (taken from the pint).
2. Gently heat the remaining milk in a saucepan, adding the coffee powder during the heating.
3. When the milk is just below boiling point and the coffee is dissolved and dispersed, tip the milk slowly into the heat-proof jug, stirring all the time.
4. Return mix to saucepan, and heat to simmering temperature, still stirring all the time.
5. Simmer for 3 minutes, stirring all the time, and then set aside to cool slightly.
6. Meanwhile, place one trifle sponge into the bottom of each of three individual serving dishes.
7. Divide the sultanas and chopped dates into three portions and sprinkle either side of the trifle sponges.
8. Add the vanilla essence and butter to the blancmange and stir until evenly dispersed.
9. Pour the blancmange into the serving dishes and add three pecan nut halves equally spaced around the perimeter of each dish.
10. Set aside to cool, or chill in the fridge if prepared well in advance.
11. Just before serving, decorate by adding a small squirt of canned cream between each pecan nut.
12. Note:- If at any time during the mixing and heating, of the milk and corn flour, it should go lumpy, remove from the heat and mix vigorously with a hand or power whisk to remove the lumps. Then replace on the heat and continue.
Title: Kraft Blueberry Pie With Tapioca
Ingredients:
- 4 fresh blueberries
- 1 white sugar
- 1/4 minute tapioca
- 1 fresh lemon juice
- 1/2 ground cinnamon
- 1/4 butter
- 1
Instructions:
1. Prepare the pie crust and place the bottom crust in a 9-inch pie pan.
2. PREHEAT oven to 400°F.
3. Toss blueberries (and other berries if using) with sugar, tapioca, lemon juice, almond extract and cinnamon until evenly coated.
4. Let stand 15 minutes.
5. Fill the pie pan with the berry mixture.
6. Dot top of pie with butter.
7. Cover top with second pie crust.
8. Seal and flute edge. Cut several slits in top crust to allow steam to escape.
9. BAKE 45 to 50 minutes or until juices form bubbles that burst slowly.
10. Cool about 10 minutes before slicing.
11. Serve with ice cream, whipping cream, etc.
Title: Chocolate Peppermint Crunch
Ingredients:
- 1 1/2 unbleached all-purpose flour
- 3/4 baking soda
- 1/2 salt
- 1/2 unsalted butter
- 1 granulated sugar
- 3/4 light brown sugar
- 1/2 water
- 2 vanilla
- 2
- 1 1/2
- 3/4
Instructions:
1. position a rack in the middle of the oven.
2. Preheat the oven to 350*.Have ready two baking sheets.
3. Prepare the cookie base:.
4. in a medium bowl, stir the flour, baking soda, granulated sugar, brown sugar, water and vanilla until smooth, about 30 seconds.
5. Stop the mixer and scrape down the sides of the bowl, as needed during mixing.
6. add the flour mixture, mixing just until the flour is incorporated.
7. Stir in the chocolate chips.
8. leaving a 3" border on all sides, use a thin metal spatula to spread half of the dough on one baking sheet into a rough rectangle that measures about 11 x8" and is about 1/4" thick.
9. use the palms of your hands to help pat it into an even layer.
10. Repeat with the remaining cookie dough on the second baking sheet.
11. Bake one baking sheet at a time until the top looks dull -- not shiny -- and feels firm at the edges and center -- about 14 minutes.
12. as soon as each baking sheet comes out of the oven, sprinkle 1/4 cup of the chocolate chips over the cookie slab. Let the chocolate chips over the cookie slab.
13. let the chocolate chips sit for 5 minutes to soften and melt, then use a small metal spatula to spread the melted chocolate over the cookie.covering most of the cookie.
14. while the chocolate is still warm, sprinkle half the peppermint candy evenly over the slab.
15. let the cookie bark cool on the baking sheets on a wire rack until the chocolate topping is firm, about 2 hours.
16. or, to speed the cooling, cool the cookies on the baking sheet for about 30 minutes.then refrigerate them, still on the baking sheets, just until the chocolate topping firms, then remove from the refrigerator. the cookie bark will become crisp as it cools.
17. Break each cookie slab into about 12 5-6" long irregular pieces.
18. the cookies can be stored layered between sheets of wax paper in a tightly covered container at room temperature for up to 5 days.
Title: Peanut Butter Chocolate Chip Cookie Scoops
Ingredients:
- 48 heavy cream
- 1 salted peanuts
- 3/4
- 1/4
- 1/2
Instructions:
1. Preheat oven at 350°F Line a cookie sheet with aluminum foil. Place 48 Tostitos® Scoops!® on cookie sheet. Cut each cookie dough squares in half to create 48 pieces of dough roll each into small balls and place cookie dough balls in the center of the chip. Bake 10 minutes. Remove from oven let cool.
2. While cookie chips are cooling, in a microwave Pyrex bowl place bitter sweet chips with ¼ cup cream. Microwave 1 minute, mix with a spoon until chocolate chips are all melted into a ganache. Let cool slightly. While still warm but not hot, place ganache in a zip lock bag twist bag to form a piping bag snipped the corner of bag to form a very small hole. Pipe/drizzle chocolate over cookies. Let cool completely. Prepare the day before and place in a sealed container to keep fresh. Garnish each with a little dollop of whipped cream and sprinkle with chopped peanuts just before serving.
3. This recipe was shared by Tostitos®.
Title: Lemon Cupcakes With Lemon Buttercream Frosting
Ingredients:
- 1 1/2 butter
- 2 sugar
- 1 vanilla
- 1 fresh lemon juice
- 1/4 buttermilk
- 1 1/4 eggs
- 3 flour
- 2 1/2 cake flour
- 1 cake flour
- 2 baking soda
- 1 1/4 salt
- 1 1/4 sugar
- 1/4 water
- 1/4
- 1
Instructions:
1. To make Lemon Syrup.
2. Put sugar and water in small saucepan over medium heat. Simmer until sugar dissolves. Transfer to small glass bowl and let cool. Once cool stir in the fresh lemon juice.
3. Directions for cake:
4. Preheat oven to 350. Arrange paper liners in muffin pans. Sift together flours, baking soda and salt.
5. With an electric mixer, beat together eggs and sugar at a medium-high speed until mixture thickens and color pales, about three minutes. Lower speed and add butter, extracts, lemon juice stirring until just combined. Mix in buttermilk. Slowly, add sifted dry ingredients, scraping down the sides of the bowl occasionally. Beat on low just until smooth.
6. Fill cupcake tins ¾ full. Bake 16-20 minutes, until a toothpick inserted in the center comes out clean. Remove from oven and brush tops with lemon syrup. Cool completely before frosting.
7. Lemon Buttercream Frosting.
8. Ingredients:
9. 1 cup butter , softened.
10. 3 3/4 cups confectioners' sugar.
11. 1 teaspoon vanilla extract.
12. 1/8 teaspoon salt.
13. juice of one lemon (Strained).
14. Combine butter, sugar and salt and beat till well combined.
15. Add lemon juice and vanilla and continue to beat for another 5 minutes or until creamy.
Title: Sugary Pecan Sandie Cookie Mix in a Jar
Ingredients:
- 1/2 confectioners' sugar
- 2 all-purpose flour
- 1 pecans
Instructions:
1. In a medium bowl, combine the confectioners' sugar and flour.
2. Place into a 1 quart canning jar.
3. Put the chopped pecans on top.
4. Close the lid and attach a tag with the following instructions: Snow Balls, Makes 4 dozen.
5. Preheat the oven to 325 degrees F (165 degrees C).
6. Grease cookie sheets.
7. In a medium bowl, cream together 3/4 cup of shortening and 1/4 cup of margarine.
8. Stir in 2 teaspoons of vanilla.
9. Add the entire contents of the jar, and mix well.
10. Roll dough into 1 inch balls and place them on the prepared cookie sheet.
11. Bake for 20 to 25 minutes, until lightly browned.
12. Cool, and roll in confectioners' sugar.
Title: Fluff Frosting
Ingredients:
- 1 half-and-half
- 1/4 flour
- 1 vanilla
- 1 sugar
- 1/2 butter
- 1/2 Crisco shortening
Instructions:
1. In a small saucepan, whisk and cook the flour and half and half until thick.
2. Set aside to cool (keep mixture covered while cooling).
3. In a bowl, beat sugar, butter and shortening with mixer until fluffy.
4. Add milk mixture with vanilla; continue beating until fluffy.
5. Food colouring may be added if desired.
Title: Kahlua Banana Brunch Cake
Ingredients:
- 1 butter
- 1 1/2 sugar
- 3 1/2 all-purpose flour
- 1 banana
- 1/2 Kahlua
- 4 eggs
- 1/4 milk
- 1 baking powder
- 1 baking soda
- 1 salt
- 3/4 flaked coconut
- 3/4 walnuts
- confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 10 inch tube pan well.
3. Cream butter and sugar until fluffy.
4. Beat in flour, 1/2 cup at a time.
5. ,with remaining ingredients except coconut and nuts.
6. Beat on low speed until mixture is well blended.
7. On medium speed, beat 2 minutes scraping bowl as you beat.
8. Turn into prepared pan.
9. Bake 45 to 50 minutes or until golden brown.
10. Remove from oven and let stand 10 minutes.
11. Invert on cake rack and cool.
12. When fully cooled dust with confectioner's sugar if desired.
Title: Jan-In-Den-Zak ( Plum Duff)
Ingredients:
- 1 buckwheat flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 flour
- 1/2 buttermilk
Instructions:
1. Sift dry ingredients together; add to buttermilk, adding more buttermilk if necessary to make a thin batter.
2. Pour into a cloth sack, filling only half full, to allow for swelling.
3. Tie well and cook in a kettle of boiling water for two hours.
4. Remove from sack, slice and serve with melted butter and sugar (either white or brown).
Title: Easy Bavarian Cream
Ingredients:
- 8 cream cheese
- 2 instant pudding mix
- 3/4 milk
- 12 Cool Whip
Instructions:
1. Mix together cream cheese and dry pudding mix.
2. Slow beat in milk.
3. Fold in Cool Whip.
Title: Jelly-Centered Sugar Cookies
Ingredients:
- 2 1/2 flour
- 2 baking powder
- 1/4 salt
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 milk
- 1 lemon juice
- 1/2 granulated sugar
Instructions:
1. Sift first three ingredients together.
2. Cream butter and sugar together until fluffy' add eggs, milk and lemon juice.
3. Blend well and add flour mixture; mix until fully incorporated.
4. Chill.
5. Preheat oven to 350F and lightly grease cookie sheets.
6. Place half the dough on a well-floured board and roll to 1/8" thickness.
7. Cut with a 2" round cookie cutter and place on prepared cookie sheet.
8. Place a teaspoonful of jelly or jam in the center of each cookie.
9. Roll remaining dough to the same thickness and cut with the same cookie cutter.
10. Place a layer of dough over each jelly filled cookie and press the edges of the cookie with a fork to seal in the jelly.
11. Sprinkle lightly with sugar and bake for about 15 minutes or until golden.
Title: Barbecue Mango With Maple and Lime Sauce
Ingredients:
- 3 mangoes
- 3 maple syrup
- 1 lime, juice of
- 4 1/2 butter
- ice cream
Instructions:
1. Thread about 5 chunks of mango onto each bamboo skewer. Place them onto a hot barbecue.
2. Mix together the maple syrup, lime juice and butter until thoroughly blended.
3. Brush the mango generously with the maple butter mixture. Turn and brush the other side.
4. Cook until the mango is browned on all sides.
5. Serve at once, with ice cream if desired.
Title: Gooey Tin Roof Bars
Ingredients:
- 19 1/4 butter
- 1/2 eggs
- 4 dark corn syrup
- 1 butter
- 1/4 vanilla extract
- 1 Spanish peanuts
- 1 1/2 miniature marshmallow
- 1
Instructions:
1. Combine cake mix and 1/2 cup butter in a bowl until well blended. Press firmly into ungreased 13x9 inch pan.
2. Bake in a preheated 350 oven for 12 to 14 minutes or until set.
3. Combine eggs, corn syrup, 1/4 cup butter, and vanilla in a large bowl with a wire whisk until blended.
4. Stir in peanuts, marshmallows, and chocolate chips. Pour over crust.
5. Bake for 30 to 35 minutes or until set. Cool on wire rack and then refrigerate for at least an hour. Cut into bars and store in refrigerator.
Title: Chocolate Angel Food Cake With Chocolate Buttercream Frosting
Ingredients:
- 1 cake flour
- 4 sugar
- 1 1/3 salt
- 1/8 cream of tartar
- 11 vanilla
- 1 water
- 1 vanilla
- 2 cream of tartar
- 3 sugar
- 1 sweet butter
- 1/4 salt
- 1
- 1/4
- 1/8
Instructions:
1. CAKE:
2. Preheat oven to 350 degrees Fahrenheit.
3. Sift flour, cocoa and 1/3 cup sugar 5 times.
4. Add salt to egg whites and beat until stiff.
5. Add cream of tartar to the egg whites and the balance of the sugar gradually, 1 Tablespoon at a time, beating until very stiff.
6. Add vanilla.
7. Fold in the flour mixture a little at a time.
8. Pour batter into a 9" tube pan and bake for 15 minutes at 350 degrees Fahrenheit.
9. Reduce heat to 300 degrees Fahrenheit to finish baking.
10. Total baking time is about 1 hour.
11. FROSTING:
12. Combine egg whites, water, vanilla, cream of tartar, and sugar in upper part of a double boiler.
13. Mix well, beat over heat until mixture stands up in peaks.
14. If electric beater is used, bring water in lower part of double boiler to a rapid boil and beat for about 2 minutes.
15. Remove from stove and beat 3 or 4 minutes at high speed until it stands in high peeks. Be careful not to scrape beater against bottom of pan as it will darken the mixture.
16. Allow the mixture to cool, keeping it covered with a damp cloth to prevent a crust from forming.
17. Cream butter thoroughly; add cocoa (use more cocoa if more intense flavor is desired) and salt.
18. Have marshmallow mixture and butter at about same temperature and consistency before combining them (otherwise, frosting will have a tendency to separate or curdle).
19. Keep cool, not cold. If frosting should curdle, add about 2 Tablespoons hot melted butter and beat well.
20. Frost top and sides of cake.
Title: Apple Bread Pudding
Ingredients:
- 4 granny smith apple
- 1 brown sugar
- 1/2 eggs
- 2 skim milk
- 1 vanilla extract
- 1/2 ground cinnamon
- 1 1/2 nutmeg
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, toss bread cubes and apples together.
3. In a separate bowl, whisk together brown sugar and eggs.
4. Add evaporated milk, skim milk, vanilla, cinnamon, and nutmeg and whisk again.
5. Pour egg/milk mixture over bread cubes and apples.
6. Stir well and let stand 5 minutes for bread to absorb liquid.
7. Transfer mixture to an 8x8 baking pan coated with non-stick spray, ensuring apples are distributed evenly.
8. Bake 50 minutes or until break is deep golden brown and puffed up.
9. A knife inserted in the center should come out clean.
Title: Citrus Ribbons
Ingredients:
- 1 sugar
- 1 butter
- 1 egg
- 2 1/2 all-purpose flour
- 1/4 baking powder
- 1/4 salt
- 1 lemon juice
- 1 lemon peel
- 2 lime juice
- 1 lime peel
- 1
- 2
- 1
- 2
Instructions:
1. Combine sugar, butter and egg in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.
2. Divide base dough into 3 equal portions. To first portion, add all orange dough ingredients; stir until well mixed. To second portion, add all lemon dough ingredients; stir until well mixed. To third portion, add all lime dough ingredients; stir until well mixed. (Doughs will be soft.).
3. Line 8x4-inch loaf pan with waxed paper or aluminum foil. Press orange dough in even layer onto bottom of lined pan. Top evenly with lemon dough, gently patting dough. Top evenly with lime dough, gently patting dough. Cover; refrigerate until firm (at least 4 hours).
4. Heat oven to 375°F Lift dough out of pan and peel off waxed paper or aluminum foil. Cut into 1/4-inch slices; cut each slice in half forming 2x1 1/2-inch pieces. Place 1 inch apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are very lightly browned.
Title: Strawberry Shortcake
Ingredients:
- 2 all-purpose flour
- 1/4 granulated sugar
- 2 baking powder
- 1/8 salt
- 1/3 butter
- 1 egg
- 1 pure vanilla extract
- 1/2 egg
- 1 strawberry
- 1 sugar
- 1 heavy whipping cream
- 1/8 pure vanilla extract
- 1 sugar
- 1/2
- 1
Instructions:
1. Scones: Preheat oven to 400 degrees F.
2. Line a cookie sheet with parchment paper.
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
4. Cut the butter into small pieces and blend into the flour mixture with a pastry blender. The mixture should look like coarse crumbs.
5. Whisk together the egg, cream and vanilla extract and add to the flour mixture, mixing just until the dough comes together. Do not over mix the dough.
6. Transfer to a lightly floured surface and knead dough gently four or five times and then pat or roll the dough into a circle that is about 7 inches round and about 1 inch thick.
7. With a 3 inch round cookie cutter, cut out rounds and place the scones on the baking sheet.
8. Make an egg wash of one well-beaten egg mixed with 1 tablespoon cream and brush the tops of the scones with this mixture.
9. Bake for about 15 - 20 minutes or until nicely browned and a toothpick inserted in the center of a scone comes out clean.
10. Transfer to a wire rack.
11. Meanwhile, wash and cut the strawberries to the desired size and sweeten to taste. Set aside and allow the strawberries and sugar to sit at room temperature for about 30 to 60 minutes.
12. For whipped cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine.
13. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes.
14. When chilled, beat the mixture until stiff peaks form.
15. To serve: Cut the scones in half and place the bottom half of the scone on a dessert plate.
16. Top with some of the strawberries and a dollop of softly whipped cream.
17. Place the top half of the scone on top of the whipped cream.
18. If there is any juice from the strawberries, drizzle a little over the top of the scone.
19. Serve immediately.
Title: Brown Sugar Cookies
Ingredients:
- 1 shortening
- 1 egg
- 1/2 baking soda
- 2 flour
- 1 brown sugar
- 1 vanilla
- 1/4 salt
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl cream shortening, brown sugar, egg and vanilla until light and fluffy.
3. Mix in flour, baking soda and salt.
4. Shape dough into 1 inch balls.
5. Place 2 inches apart on an ungreased cookie sheet.
6. Bake at 350 degrees for 9-10 minutes or until golden brown.
Title: Italian Cream Cake
Ingredients:
- 1/2 margarine
- 1/2 butter
- 2 shortening
- 5 white sugar
- 1 1/2 eggs
- 2 vanilla extract
- 1 cake flour
- 1 all-purpose flour
- 1 1/3 baking soda
- 1 buttermilk
- 16 flaked coconut
- 1 pecans
- 2 cream cheese
- 2 margarine
- 1 butter
- confectioners' sugar
- vanilla extract
- pecans
Instructions:
1. Beat at shortening and margarine at medium speed with an electric mixer until fluffy.
2. Gradually add sugar, beating well until smooth.
3. Separate eggs. Add yolks, one at a time, beating until well blended after each egg.tHolding back the egg whites.
4. Add vanilla, beat until blended.
5. Combine soda and flour, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
6. Stir in coconuts and pecans if desired.
7. Beat egg whites until stiff peaks form, fold into batter.
8. FROSTING:
9. Beat together cream cheese and margarine.
10. Add powdered sugar and vanilla.
11. Frost cake and top with pecans.