lumicero/recipes-ing2inst huggingface dataset:
Title: Perfect Chocolate Butter Cake
Ingredients:
- 4 eggs
- 1 pure vanilla extract
- 3/4 boiling water
- 2 cake flour
- 1 1/3 cake flour
- 2 baking powder
- 3 salt
- 2 unsalted butter
- 2
- 1
- 8
Instructions:
1. Boil water, measure then add cocoa powder.
2. Whisk until smooth.
3. Allow to cool to room temperature Preheat oven to 350 degrees.
4. Grease two 9-inch x 1 1/2 inch cake plans line bottoms with parchment paper grease bottom and flour entire pan.
5. Prepare your magic cake strips if using.
6. In a medium bowl lightly combine the eggs, 1/4 of the cocoa mixture and vanilla.
7. Sift the remaining dry ingredients into you mixer bowl and mix on low speed for 30 seconds to blend.
8. Add the butter and remaining cocoa mixture.
9. Mix on low speed until the dry ingredients are moistened.
10. Beat for 90 seconds at medium speed to develop cake structure.
11. Stop mixer, scrape down the sides.
12. Add the egg/cocoa/vanilla mixture in 3 batches, beating 20 seconds after each addition.
13. Be sure to scrape the sides and bottom before making the final egg addition Stop mixer, scrape down the sides and give it a final mix by hand.
14. Pour the batter in the prepared pans and smooth surface.
15. Bake 25 to 35 minutes or until toothpick inserted in cake comes out clean and the cake springs back when pressed lightly in center.
16. (The cakes should start to shrink from the sides of pans after taking them out of the oven.) Cool the cakes in the pans for 10 minutes, then invert onto a buttered rack.
17. Reinvert cakes so that tops are right side up.
18. Cool to room temperature and wrap tightly with plastic wrap.
Title: Vegan Peanut Butter Chocolate Chip Cookies
Ingredients:
- 2 bananas
- 3 flour
- 1 salt
- 1 baking soda
- 1 water
- 2 chocolate chips
- 1 peanut butter
- 1 1/2 brown sugar
- 1 sugar
- 1 soymilk
- 1/4 vegan margarine
- 1/2
Instructions:
1. Mix flour, sugar, brown sugar, peanut butter, salt, margarine, baking soda, coffee liquor, water and bananas until somewhere between wet and dry.
2. Add soy milk and stir until a cookie dough-like texture is reached.
3. Add chocolate chips and stir.
4. Form 1 inch balls of dough and place about 2 inches apart on a cookie sheet. (6 per cookie sheet).
5. Score them with a fork.
6. Bake on 350 for 8-12 minutes.
Title: Kool Aid Butter Icing
Ingredients:
- 3 powdered sugar
- 1/3 oleo
- 3 milk
- 1
Instructions:
1. Blend all together.
2. Ice over cake.
Title: Frosty French Silk Pie
Ingredients:
- 3/4 butter
- 1/2 margarine
- 1/4 sugar
- 1 1/4 all-purpose flour
- 1/4 butter
- 1/4 margarine
- 3 sugar
- 1 cornstarch
- 2 eggs
- 3 vanilla
- 1 heavy whipping cream
- 1
Instructions:
1. For Crust:.
2. Heat oven to 325. Beat butter and sugar in large bowl with electric mixer on medium speed 1 minute. Stir in cocoa and flour until mixture is crumbly. Press firmly and evenly against bottom and side of deep-dish pie plate 9x1 1/2 inches, or regular pie plate, 10 x 1 1/2 inches. Sprinkle with nuts. Bake 20 to 25 minutes or until edge appears dry. Cool completely -- about 45 minutes.
3. For Filling:.
4. Melt butter and chocolate in 2 quart saucepan over low heat, stirring occasionally; remove from heat. Mix sugar and cornstarch with wire whisk, stir into chocolate mixture.
5. Beat eggs in small bowl with electric mixer on medium speed about 5 minutes or until thick and lemon colored; stir into chocolate mixture. Cook chocolate mixture over medium heat 5 minutes, stirring constantly, until thick and glossy. Stir in vanilla. Cool 10 minutes, stirring occasionally.
6. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold chocolate mixture into whipped cream. Pour over crust. Cover and freeze about 4 hours or until firm. Remove from freezer; let stand 30 minutes before cutting. Top with whipped cream, sprinkle with almonds.
7. Store covered in freezer.
Title: Low Gi Green Apple Snow
Ingredients:
- 4 green apples
- 1 sugar
- 1/2 ground cinnamon
- 4 water
- 2 gelatin
- 3
Instructions:
1. Place the sliced apples, sugar, cinnamon and 3 tablespoons water in a saucepan.
2. Simmer, covered, for 8 minutes or until tender. Mash until pureed.
3. Spread the gelatin over 1 tablespoons water in a small heatproof bowl and leave to go spongy.
4. Place the bowl in a pan of just boiled water just off the heat (the water must come halfway up the bowl).
5. Mix to dissolve. Stir into the hot puree. Beat the egg whites until still peaks form, after that fold into the hot puree - the heat must slightly cook the whites. Spoon the mixture into glass bowls, and chill just before serving.
Title: Toffee Cake With Caramel Sauce
Ingredients:
- 8 butter
- 1/2 dates
- 1/2 light rum
- 2 water
- 1 1/2 flour
- 1/2 baking powder
- 1/2 salt
- 1/4 cinnamon
- 1/2 baking soda
- 1 butter
- 2 dark brown sugar
- 1 eggs
- 1 dark brown sugar
- 1/4 butter
- 1/4 light rum
Instructions:
1. Butter an 8- or 9-inch square pan; set aside.
2. Put dates, rum and water in a small saucepan over medium-high heat; bring to a boil, stirring frequently, then reduce heat and simmer until dates are soft (about 5 minutes).
3. Puree dates in a blender or food processor; let cool 15 minutes.
4. Preheat oven to 350°F.
5. While your "date" is cooling his heels (hahah), in a medium bowl, stir together flour, powder, salt, cinnamon and soda; set aside.
6. In another bowl, cream butter and sugar until fluffy, then add eggs (one at a time).
7. Reduce mixer speed to low, alternate adding flour mixture and pureed dates.
8. Pour batter into prepared pan, smooth top, then pop into the oven; bake for 25 minutes (set the timer).
9. At end of 25 minutes, turn heat down to 325°F and bake an additional 15-20 minutes. Cake tester should come out clean.
10. Cool in pan on wire rack for 5 minutes (set the timer).
11. Run a knife around the edges of the pan to loosen; place a large serving plate over the top of the pan, invert the pan/plate.
12. Make the sauce: In a medium saucepan, combine cream, brown sugar and butter.
13. Over medium-high heat, bring to a boil and cook for 3 minutes, stirring constantly. Add the remaining rum, cook 1 more minute.
14. Pour warm sauce over cake.
15. SUBSTITUTIONS: To make this more kid-friendly, substitute water or apple juice.
Title: Italian Christmas Cookies
Ingredients:
- 1 butter
- 2 sugar
- 3 eggs
- 1 ricotta cheese
- 2 vanilla extract
- 4 all-purpose flour
- 1 salt
- 1 baking soda
- 1/4 butter
- 3 -4 confectioners' sugar
- 1/2 vanilla extract
- 3 -4 milk
Instructions:
1. For Cookies:.
2. Preheat oven to 350 degrees F.
3. In a mixing bowl, cream butter and sugar.
4. Add the eggs, one at a time, beating well after each addition. Beat in ricotta and vanilla.
5. Combine flour, salt and baking soda; gradually add to creamed.
6. mixture.
7. Drop by rounded teaspoonfuls 2 inches apart onto greased baking.
8. sheets. Bake at 350° for 10-12 minutes or until lightly browned.
9. Remove to wire racks to cool.
10. For Frosting:.
11. In a mixing bowl, cream butter, sugar and vanilla. Add enough.
12. milk until frosting reaches spreading consistency. Frost cooled.
13. cookies and immediately decorate with sprinkles.
14. Store in the refrigerator.
Title: Hannah's Sugar Cookies
Ingredients:
- 1 butter
- 1/2 sugar
- 1 egg
- 1/4 salt
- 1/2 vanilla extract
- 1/2 ground cardamom
- 1/2 all-purpose flour
- 3
Instructions:
1. Preheat oven to 350°F.
2. Beat the butter (margarine) until creamy. Beat in the sugar until well blended.
3. Stir in the egg, then the salt, cardamom, vanilla extract, and almond extract.
4. Slowly add the flour, blending well.
5. Refrigerate the dough for 30-90 minutes. Take out only enough to work with at one time.
6. Roll to 1/8" thickness on a lightly floured board. (Flour the rolling pin lightly, too, or use a rolling pin cover.) Cut the dough with floured cutters.
7. Place cookies on ungreased baking sheets (optional: use parchment paper). Leave a little room between cookies. Bake at 350°F for 11-15 minutes until lightly browned at edges. Remove cookies from baking sheets after 1-2 minutes and let them cool.
8. These cookies may be frozen. You can refrigerate the dough or even freeze it for later use.
Title: Sherried Angel Cake (Easy & Make Ahead)
Ingredients:
- 1 sherry wine
- 1/2 pecans
- 1 vanilla ice cream
- 1
Instructions:
1. Slice cake into 3 layers.
2. Soften ice cream & combine w/the sherry & pecans. Spread this mixture between the cake layers.
3. Beat whipping cream till soft peaks form, frost cake w/the cream & freeze for later use.
4. NOTE: As orig entered, accepted by the editing system & viewed by me, the 1st ingredient was a pre-made angel food cake - which was my intent. You can of course make an angel food cake, but I would go the easy route, use a pre-made cake & sprinkle the top surface of the cake w/choc sprinkles prior to freezing :-).
Title: White Chocolate Bread Pudding With Brown Sugar Sauce
Ingredients:
- 1 white chocolate chips
- 1 eggs
- 4 milk
- 2 sugar
- 1/3 vanilla
- 1 brown sugar
- 1 cornstarch
- 2 water
- 1/2 half-and-half
- 2/3 corn syrup
- 1/4 butter
- 2
Instructions:
1. Cube bread, place in well buttered 9 x 13 pan.
2. Sprinkle white chocolate chips on top of bread.
3. Beat together the eggs, milk sugar and vanilla.
4. Pour egg mixture over bread.
5. Press down with a spatulat to make sure all of the bread is siatured with the milk mixture, let sit for at least 30 minutes before baking.
6. Dab top with some butter, and bake at 375 degrees until a knife comes out clean, about 45 minutes.
7. To make sauce, combine in a heavy saucepan the brown sugar and cornstarch.
8. Stir in water, milk, corn syrup and butter.
9. Cook and stir over medium heat until bubbly (mixture may look curdled).
10. Remove from heat and stir in 1 tsp vanilla.
11. Serve warm over bread pudding.
Title: Chocolate Cherry Parfait
Ingredients:
- 85 water
- 1 3/4 chocolate ice cream
- 1 powdered sugar
- 200
- 4
- 1/4
Instructions:
1. dissolve jelly in boiling water and ssemi-set it in the refrigerator.
2. blend icecream into half of the semi set jelly.
3. whip fresh cream with powdered sugar and mix in the cherry pieces.
4. To serve-- spoon ice cream jelly mixture into four individual dessert bowls.
5. add cherry whipped cream topping and top with remaining half of the clear jelly.
6. chill til the pudding is set.
Title: Easy Christmas Cookies II
Ingredients:
- 1 margarine
- 1 cream cheese
- 1 sugar
- 1 vanilla
- 1 flour
- 2 1/2
Instructions:
1. Cream margarine, cream cheese, sugar, egg yolk and flour.
2. Mix well; add vanilla.
3. Shape into long rolls.
4. Refrigerate a few hours or overnight. Slice and dip in colored sugar sprinkles.
5. Bake at 375° for 12-15 minutes or until lightly golden.
6. Can be used with a cookie press.
Title: Irish Coffee Meringue
Ingredients:
- 2 confectioners' sugar
- 3/4 instant coffee powder
- 2 confectioners' sugar
- 2 chocolate-covered coffee beans
- 1 1/4
- 2
Instructions:
1. Preheat oven to 300°F Draw two 7-inch circles on a sheet of parchment paper.
2. Place the egg whites in a spotlessly clean and dry bowl. Add the 3/4 cup confectioners sugar and whisk until the mixture stands in medium peaks.
3. Sift the coffee powder with the remaining confectioners' sugar and carefully fold into the egg whites.
4. Carefully spread the meringue with a palette knife onto the circles on the parchment paper. Bake for 20-30 minutes or until crisp.
5. The disks should peel easily from the paper. Allow to cool completely.
6. Add the whiskey to the whipped cream. Place into a pastry bag. Sandwich the meringue disks together with 2/3 of the flavored cream.
7. Pipe 5 rosettes on the top with the remaining whipped cream. Decorate with chocolate-coated coffee beans. TO SLICE: Use a sharp thin knife that has been heated by sitting in very hot water.
Title: Saucepan Fudge Cookies
Ingredients:
- 1/2 butter
- 6 sugar
- 2 eggs
- 4 vanilla
- 2 flour
- 1 baking powder
- 2 salt
- 2 confectioners' sugar
- 1/2
Instructions:
1. In a heavy saucepan over low heat, stir butter and chocolate until melted adn smooth; cool.
2. Stir in sugar, eggs vanilla (and nuts) until well blended.
3. Stir in the rest of the dry ingredients until well blended. Cover and chill about 2 hours.
4. Preheat oven to 300.
5. Roll in 1 1/2 inch balls, and then roll in confectioner's sugar.
6. Place 2" apart on ungreased cookie sheets. Bake for 20 minutes or until crackled on top.
7. Immediately remove to rack to cool.
Title: Chocolate Caramel Brownies
Ingredients:
- 1 pecans
- 1 evaporated milk
- 1 butter
- 1/2 margarine
- 10
- 2
Instructions:
1. Preheat oven to 350°F.
2. Combine cake mix and nuts in large bowl. Stir in 2/3 cup evaporated milk and butter (batter will be thick). Spread half of batter into ungreased 13 x 9-inch baking pan. Bake for 15 minutes.
3. Heat caramels and remaining evaporated milk in small saucepan over low heat, stirring constantly, until caramels are melted. Sprinkle morsels over brownie; drizzle with caramel mixture.
4. Drop remaining batter by heaping teaspoon over caramel mixture.
5. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack. Cut into 24 squares.
Title: " The" Carrot Cake
Ingredients:
- 4 eggs
- 2 all-purpose flour
- 1 sugar
- 1/2 salt
- 3 baking powder
- 1/2 baking soda
- 1 ground cinnamon
- 1/2 ground nutmeg
- 4 carrots
- 1 pineapple chunk
- 3/4 butter
- 3/4 pecans
- 12 cream cheese
- 1/2 butter
- 2 vanilla
- 2 -3 powdered sugar
Instructions:
1. Make sure the eggs are room temperature (20 to 30 minutes outside the fridge would be enough) Put parchment paper in the bottom of your cake pan.
2. Mix together the flour, baking powder, baking soda, cinnamon, nutmeg and sugar, salt, set aside.
3. In another bowl beat the eggs for ~30 sec, add the MELTED butter, add the shredded carrot (TIP: If you have a food processor, I like to process the carrots there in fine chunks, I also enjoy using the baby carrots more than the big carrots, they have a more tender flavor, but it is not a must).
4. Bake at 350°F for 35-40 minutes, then check the cake, it is done when it springs back when lightly pressed in the center and the toothpick comes out clean. (it may need few more minutes).
5. Fill and cover with Cream cheese Frosting. Other recipes I have seen for cream cheese frosting use tons of powdered sugar (5-6 cups), I use 2-3 cups maximum, because I don't like it over sweet, but you add as much as you think it needs.
6. TIP 1: This cake REALLY tastes much better if you bake it and frost it and refrigerate it overnight to serve next day.
7. TIP 2: If you are going to fill the cake, make sure it cools down to room temperature before filling it, I actually let the cake cool down, then cut the cake in half, then apply the cream cheese layer in the middle then let it get hard in the fridge then add the other half of the cake and then frost the outside.
8. TIP 3: If you have a Trader's Joe nearby, use the PLUGRA butter they sell there.
Title: My Mom's Carrot Cake
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 4 carrots
- 3 flour
- 2 cinnamon
- 2 baking soda
- 2 salt
- 1 cream cheese
- 8 powdered sugar
- 1 butter
- 1/2 margarine
- 1 vanilla
- 1 pecans
- walnuts
Instructions:
1. Preheat oven to 325 degrees F.
2. In a large bowl, cream oil and sugar together.
3. Add eggs one at a time, beating after each addition.
4. Add carrots and stir.
5. In a separate bowl, sift flour, cinnamon, baking soda, and salt together.
6. Add flour mixture to the sugar mixture.
7. Blend together.
8. Oil and flour 3 round cake pans.
9. Pour mixture into pans.
10. Bake for approximately 40 minutes.
11. While cakes are baking, prepare the filling.
12. Cream butter, cream cheese, and sugar.
13. Add vanilla and nuts.
14. When cakes have cooled completely after baking, spread the filling on top of each layer.
15. Stack the layers and ice the rest of the cake.
16. Grated carrots and crushed pecans/walnuts may be added to the top of the cake for appearance.
Title: Dromtarta - Swedish Chocolate Dream Cake
Ingredients:
- 1/2 flour
- 1/3 baking powder
- 1 1/2 salt
- 1/2 baking soda
- 1/4 eggs
- 3 water
- 3 vanilla
- 1 granulated sugar
- 3/4 confectioners' sugar
- 3/4 unsalted butter
- 1 confectioners' sugar
- 1/4 rum
- 3 cognac
- 3
Instructions:
1. Preheat oven to 350°F.
2. Cake:
3. Sift together the flour, cocoa, baking powder, salt and baking soda.
4. Combine eggs, water and vanilla and beat until thick and lemon-colored. Add granulated sugar gradually (1 tbsp at a time) and beat thoroughly after each addition.
5. Slowly sift flour mixture into egg mixture and fold in carefully, but thoroughly.
6. Grease a 15x10 in jelly-roll pan and line w/waxed paper. Spread batter evenly in pan and bake 30 minutes or till cake tests done. Touch cake lightly w/fingertip. If the dough springs back quickly, the cake is done.
7. Sprinkle a kitchen towel heavily with confectioner's sugar . Turn cake onto kitchen towel and peel off waxed paper. Trim off any crisp edges. Roll warm cake lengthwise in towel into a roll. Cool on rack, seam side down.
8. Filling - Cream butter with egg yolk and cocoa. Beat in sugar gradually, alternating w/rum. Keep at room temp for spreading.
9. Cake Assembly - Unroll cake and spread with filling. Reroll and refrigerate till serving time.
Title: Cream Cheese Frosting
Ingredients:
- 1 cream cheese
- 1/4 butter
- 3 confectioners' sugar
- 1 vanilla
Instructions:
1. Beat cream cheese and butter in large mixer bowl at high speed until fluffy, about 1 minute.
2. Beat in Confectioner's sugar, 1 cup at a time (using more or less sugar depending on preferred consistency) , then continue beating until smooth.
3. Beat in vanilla.
4. Chill bowl of frosting in refrigerator, stirring often, until good spreading consistency.
5. Makes about 2 2/3 cups.
Title: Molasses Cookie Mix in a Jar
Ingredients:
- 2 all-purpose flour
- 1 sugar
- 1 baking soda
- 1 baking powder
- 1 cinnamon
- 1/2 nutmeg
- 1/4 clove
- 1/8 allspice
- 1 ginger
Instructions:
1. In a large mixing bowl, combine all ingredients.
2. Store the mix in an airtight container.
3. Attach this to the Jar:
4. Molasses Cookies.
5. Makes 4 dozen cookies: 3/4 cup butter or margarine, softened, 1 egg, 1/4 cup sulfured molasses and 1 package Molasses Cookie Mix.
6. Preheat oven to 375 degrees F.
7. In large bowl, cream together the butter, egg, and molasses.
8. Add the Molasses Cookie Mix and beat until smooth.
9. Shape the dough into 1-inch balls; roll in granulated sugar & place 2 inches apart on ungreased cookie sheets.
10. Bake for 9 to 11 minutes.
11. Cool on wire racks.
Title: Chai Tea Pudding With Raspberries and Mango Coulis
Ingredients:
- 2 milk
- 3 cornstarch
- 2 chai tea teabags
- 1/4 honey
- 1 salt
- 1 frozen raspberries
- 1 gingerroot
- 1/2
- 1
Instructions:
1. Stir cornstarch into 1/2 cup of milk until smooth. Pour the milk, cornstarch slurry, tea leaves, honey and salt into a small saucepan and bring to a simmer, stirring continuously until the mixture thickens.
2. Divide the raspberries evenly between each of four large ramekins; pudding cups or festive glasses, then fill each with hot pudding. Chill for at least one hour, until the pudding has set.
3. Meanwhile puree the mango, orange juice and ginger in a blender until smooth. Spoon the mango sauce on top of the pudding then serve.
Title: Libbie's Apple Crisp
Ingredients:
- 2 brown sugar
- 4 water
- 1 cinnamon
- 8 apples
- 1 butter
- 1 1/2 flour
- 1 salt
Instructions:
1. Mix brown sugar with water and cinnamon; mix with apples.
2. Put in a buttered casserole.
3. Mix flour and salt with butter; spread over apples.
4. Bake at 375 degrees Fahrenheit for 1 hour until apples are tender.
Title: Gina's Pound Cake
Ingredients:
- 1 margarine
- 1 confectioners' sugar
- 6 eggs
- 3 vanilla
- 3 cake flour
Instructions:
1. Preheat oven to 350.
2. Oil 3 medium size loaf pans.
3. In a large mixer, cream together the margarine and sugar.
4. Add in eggs, vanilla and flour.
5. Divide evenly among the loaf pans.
6. Bake about 1 hour.
7. Cool completely and dust with more confectioners sugar.
Title: No-Bake Dessert With Chocolate, Gingersnap & Peanut Butter F
Ingredients:
- 1 butter
- 4 reduced-fat cream cheese
- 1 creamy peanut butter
- 3/4 powdered sugar
- 1 milk
- 1 chocolate flavor instant pudding and pie filling mix
- 1 1/2
- 1
- 6
Instructions:
1. COMBINE 1 cup crushed gingersnaps and butter in small bowl. Press mixture lightly onto bottom of 8-inch-square baking dish.
2. BEAT cream cheese, peanut butter and powdered sugar in medium mixer bowl until well blended. Stir half of whipped topping into mixture. Spread over gingersnap crust. Sprinkle with 3/4 cup of DelightFulls morsels.
3. WHISK milk and pudding mix for 2 minutes in medium bowl. Fold in remaining whipped topping. Spread mixture over peanut butter layer and DelightFulls morsels. Sprinkle with coarsely chopped gingersnap cookies and remaining 3/4 cup DelightFulls morsels. Cover loosely with plastic wrap.
4. REFRIGERATE for at least 2 hours before serving. Best when served within 1 day.
Title: Braised Pears in Red Wine
Ingredients:
- 6 bosc pears
- 1 1/2 dry red wine
- 1/2 water
- 1/2 sugar
- 1/2 cinnamon stick
- 1
Instructions:
1. Cut a thin level horizontal slice from the bottom of each pear so they can easily stand upright.
2. In a medium stockpot, combine the wine, water, sugar, lemon juice and cinnamon.
3. Bring to a boil over high heat.
4. Remove from heat and carefully stand pears upright in pot.
5. Return pot to burner and bring to brisk simmer over medium-high heat.
6. Reduct the heat to low, cover, and simmer gently until pears are very tender but not falling apart, 1 to 1 1/2 hours, basting with liquid occasionally.
7. With slotted spoon transfer pears to a individual serving plates.
8. Meanwhile, boil the cooking liquid over high heat until syrupy and reduced to about 1/2 cup.
9. Remove and discard cinnamon pieces.
10. Spoon syrup evenly over the pears; let cool to room temperature.
11. Serve at room temperature.
12. Or cover and refrigerate 1- 24 hours and serve chilled.
Title: Margarita Ice Cream Pie - Hold the Salt!
Ingredients:
- 4 low-fat vanilla ice cream
- 1/2 triple sec
- 1/4 Grand Marnier
- 2 low fat graham cracker pie crust
- 1
Instructions:
1. Freeze a glass or metal bowl for 30 minutes.
2. Immediately add first 4 ingredients to bowl; stir well.
3. Return to freezer for 30 minutes.
4. Spoon partially frozen mixture into crust; cover.
5. Freeze at least 4 hours.
Title: Cherry-Nectarine Upside-Down Cake
Ingredients:
- 1 margarine
- 1/4 butter
- 1 brown sugar
- 2 sweet cherries
- 1 nectarines
- 1 lemon juice
- 2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/8 salt
- 2/3 granulated sugar
- 1/4 margarine
- 1 butter
- 1/2 vanilla extract
- 1 egg
- 2/3 low-fat buttermilk
Instructions:
1. Preheat oven to 350 degrees.
2. Coat bottom of a 9 inch round cake pan with melted margarine.
3. Sprinkle brown sugar over margarine.
4. Place 1 cherry in center of pan; arrange remaining cherries around edge of pan.
5. Combine nectarines and lemon juice; toss well.
6. Arrange nectarine slices spokelike, working from center cherry to edge of cherries.
7. Place flour, almonds, baking powder, baking soda, and salt in a food processor; process until almonds are ground.
8. Set aside.
9. Beat 2/3 cup granulated sugar and 1/4 cup margarine at medium speed of a mixer until well blended.
10. Add extracts and egg; beat well.
11. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; beat well after each addition.
12. Slowly pour batter over fruit.
13. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean.
14. Let cool in pan 5 minutes on a wire rack.
15. Loosen cake from sides of pan using a narrow metal spatula.
16. Place a large plate upside down on top of cake an, and invert cake onto plate.
17. Cut into wedges, and serve warm.