lumicero/recipes-ing2inst huggingface dataset:
Title: Candy Cane Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1/2 vanilla
- 1 flour
- 3 1/2 baking powder
- 1 salt
- 1 milk
- 1/2
Instructions:
1. Cream together butter and sugar until smooth.
2. Beat in egg, vanilla and peppermint extract.
3. Stir together flour, baking powder and salt.
4. Alternately with milk add dry ingredients to creamed butter mixture. 3 dry, 2 milk. Until smooth and pliable.
5. Divide in 1/2; blend food coloring into 1/2.
6. Cover and chill for 4 hours or firm.
7. Cut each into 48 pieces.
8. With hands, gently roll one piece of each color into 4 inch rope. Place side by side and twist together.
9. Put on cookie sheet, form a cane.
10. Bake at 375 F for 12-15 minutes.
11. Hints: Gently squish the ropes together and onto the cookie sheet, that way they stay together and don't unravel. Since I make 8 dozen each year, I make 2 batches of dough and add the food coloring to the milk of one dough, that way I don't have to over work the dough trying to get the color evenly mixed inches.
Title: Meringue Cookies
Ingredients:
- 1 cream of tartar
- 1/4 vanilla extract
- 1/4 chocolate chips
- 1/2
- 1
Instructions:
1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
2. In the bowl of an electric mixer, beat egg white until foamy.
3. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.).
4. Add the sugar gradually. When 1/2 of the sugar has been added, add the vanilla extract.
5. Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is very shiny and tight.
6. Gently fold in the chocolate chips and chopped nuts.
7. Working one tablespoon at a time, push a tablespoon of meringue onto the lined baking sheet, leaving 1-inch of space between cookies.
8. Place baking sheet in the preheated oven and turn the oven off.
9. Leave the cookies (undisturbed) in the oven for at least 2 hours and up to overnight, or until cookies are crisp and dry.
Title: Hamantashen
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/4 butter
- 1 margarine
- 1 sugar
- 1/2 egg
- 1 vanilla extract
- 1
- 12
Instructions:
1. Place rack in upper third of oven. Preheat to 350°F Line baking sheets with parchment paper, or grease them.
2. Sift flour, baking powder and salt.
3. In a mixing bowl with electric mixer, cream butter and sugar until light and fluffy, about 2 minutes.
4. Add egg and mix 1 minute.
5. Mix in orange juice, vanilla and almond extracts.
6. Add flour mixture and mix until incorporated. Shape into a flat disk, wrap in plastic and refrigerate until firm enough to roll out, at least 15 minutes. (Dough can be refrigerated up to 2 days.).
7. Divide the dough in half; it will be very sticky.
8. Cover 1 portion with plastic wrap and refrigerate. Place other half between sheets of floured wax paper and roll to 1/8 inch thick.
9. Use a 3-inch circle cookie cutter or biscuit cutter, cut circles.
10. Using a floured spatula, pick up circles and place on prepared baking sheets.
11. Spoon 1 1/2 teaspoons filling in the center of each circle. Press three edges together to make a triangle, leaving an opening in the center with the filling showing.
12. Place 1 1/2 inches apart on baking sheets.
13. Repeat with remaining dough, rerolling scraps and cutting out as many circles as possible.
14. Bake for 15-18 minutes, or until golden on the bottom. If baking more than one sheet in the oven at a time, rotate baking sheet positions after 7 minutes.
15. Cool 5 minutes and remove to racks to finish cooling.
16. May be stored, airtight, for several days.
Title: Chocolate Dipped Almond Cookies
Ingredients:
- 16
- 1/2
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. In a medium bowl combine the cookie dough and almonds.
3. Refrigerate dough for 15 minutes to make handling easier.
4. Roll cookie dough into balls and place on ungreased baking sheet.
5. Bake for 15 to 17 minutes or until cookies are light golden brown around the edges.
6. Let set on cookie sheets for 2 minutes before removing to wire racks to cool completely.
7. Line cooled cookie sheets with wax paper.
8. In a small bowl add morsels and microwave for 1 minute.
9. Stir, microwave an additional 10-15 seconds intervals until morsels are just smooth.
10. Dip cookies halfway into the melted chocolate and tap or shake off excess.
11. Place on wax paper lined cookie sheets and refrigerate for 15 minutes or until chocolate is set.
Title: Godiva Chocolate Creme Brulee
Ingredients:
- 1 heavy cream
- 3/4 sugar
- 16 sugar
- 2 1/2
- 1
Instructions:
1. Bring the heavy cream and liquor to a boil and remove from heat.
2. Whisk together the egg yolks and first sugar (2 1/2 cups).
3. Temper the egg mixture into the cream mixture.
4. Pour into 4-ounce ramekins to the top.
5. Place ramekins into a larger cake pan and pour hot water 1/2 of the way up the ramekin.
6. Bake in a 320° F oven for 45 minutes to an hour (firm to the touch).
7. Remove them from the pan and cool to room temperature.
8. Sprinkle a generous amount of sugar on the top and brown off under your broiler or use a torch.
9. Let the melted and browned sugar set for a few minutes before serving.
10. If bruléed properly the sugar will break like glass under the spoon.
Title: Libby's Rhubarb Shortcake
Ingredients:
- 1/2 butter
- 1 sugar
- 3 flour
- 2 baking powder
- 1 vanilla
- 1 milk
- 1 rhubarb
- 1/2 water
- 1 sugar
Instructions:
1. CAKE:
2. Cream butter and sugar.
3. Add flour, baking powder, vanilla, and milk.
4. Bake in cake layer pans at 350 degrees Fahrenheit until browned and done.
5. FILLING:
6. For filling, cook rhubarb in 1/2 cup water and add sugar until sweet enough for you (Cook until thick, stirring constantly; this is how I cook it).
7. When cakes are cool, split and fill with rhubarb which has been previously cooked and sweetened.
Title: Puppy Chow
Ingredients:
- 8 creamy peanut butter
- 1 powdered sugar
- 2/3
- 2
Instructions:
1. Combine chocolate chips and peanut butter in bowl and microwave on high for 1 1/2 minutes. Stir until well blended.
2. Pour over cereal and cover.
3. Pour powdered sugar overtop of cereal choco mixture and toss till coated.
4. Put in large zip lock bag and stick in freezer when not munching!
Title: Chocolate Peanut Butter Cup Sheet Cake
Ingredients:
- 2 flour
- 2 sugar
- 4 cinnamon
- 1/2 salt
- 1/2 baking soda
- 1 water
- 1 margarine
- 1 eggs
- 2 buttermilk
- 1/2 vanilla
- 1 peanut butter
- 1/2
- 1
Instructions:
1. Mix together all the dry cake ingredients in a large bowl.
2. Bring to a boil the water and margarine.
3. Pour over the dry cake mixture and add 2 beaten eggs, 1/2 cup buttermilk and vanilla.
4. Mix well.
5. Coat a 10x15-inch jelly roll pan with a non-stick spray and pour in cake mixture.
6. Bake cake at 350°F for 25 minutes.
7. Frosting: You MUST FROST this cake while still hot/warm from the oven.
8. Mix together well the 1/2 cup peanut butter with the can of milk chocolate frosting in a small bowl.
9. Spread on top of still warm cake.
10. Let cake cool to room temperature and serve.
11. YUM!
Title: Berry Angel Delight Pudding
Ingredients:
- 1 1/2 skim milk
- 1 1/4 vanilla extract
- 2 lemon peel
- 1 butter
- 1/4 margarine
- 1/4 light brown sugar
- 12 blackberries
- 3 strawberries
Instructions:
1. Preheat oven to 350ºF.
2. Grease 11x7" baking dish; set aside.
3. In medium bowl with wire whisk, beat egg substitute, milk, vanilla and lemon peel.
4. In glass measure, microwave butter or margarine with sugar at HIGH 30 seconds; stir until sugar is dissolved.
5. Slowly whisk into egg mixture.
6. Arrange cake and berries in prepared dish.
7. Pour egg mixture over cake, pressing down to coat.
8. Cover with foil and bake 30 minutes.
9. Remove foil cover and bake an additional 15 minutes or until knife inserted in center comes out clean.
10. Serve warm and if desired with nonfact dairy whipped topping that has been mixed with the slivered almonds.
Title: Sandies, Russian Teacakes, Mexican Wedding Cakes
Ingredients:
- 1 butter
- 1/3 granulated sugar
- 2 vanilla
- 2 flour
- 1 pecans
- 1/4 powdered sugar
Instructions:
1. Beat butter for 30 seconds; add granulated sugar and beat until fluffy. Add vanilla and 2 teaspoon water; beat well. Stir in flour and pecans. Shape into 1-inch balls or 1 ½ x 1/2-inch fingers. Place on an ungreased cookie sheet. Bake in 325 degree oven about 20 minutes. Cool completely. Gently shake a few cookies at a time in a bag with powdered sugar. Makes 36.
2. Enjoy as Our Family has for years.
Title: Pumpkin Pie Dump Cake
Ingredients:
- 1 pumpkin puree
- 3 eggs
- 1/2 brown sugar
- 1/2 sugar
- 1 ground cinnamon
- 1/2 ground ginger
- 1/4 ground cloves
- 1/2 salt
- 1 pecans
- 1/2 butter
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease 9x13-inch pan.
3. In a large bowl, mix pumpkin, eggs, brown& white sugar and milk.
4. Stir in spices.
5. Pour into baking dish.
6. Sprinkle with cake mix and then pecans.
7. Drizzle with butter all over.
8. Bake 50 to 60 minutes or until the edges are lightly browned.
Title: Cafe Latte Whoopie Pies
Ingredients:
- 1 eggs
- 1/3 marshmallow creme
- 2 instant coffee crystals
- 1 water
- 3/4
- 2 1/2
- 2
Instructions:
1. HEAT oven to 350°F Line cookie sheets with parchment paper.
2. COMBINE brownie mix, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfuls onto prepared cookie sheet about 2 inches apart.
3. BAKE 8 to 10 minutes or until edges are set. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely.
4. BEAT frosting and marshmallow creme in medium bowl with electric mixer on medium speed until light and fluffy. Dissolve coffee in water in small bowl. Stir into filling. Place half of pies flat side up. Spoon 2 tablespoons filling in center of each pie. Top with remaining pies, rounded side up. Press gently to spread filling.
5. TIP: Whoopie pies may be wrapped individually in plastic wrap and stored in the refrigerator for several days.
Title: Peppermint Cookies With Baking Ammonia
Ingredients:
- 2 sugar
- 2 eggs
- 1 sour cream
- 1/2 milk
- 1/2 flour
- 2 baking powder
- 4 - 4 1/2 salt
- 2
- 1/2
- 1
Instructions:
1. Beat together eggs and sugar until white, then add sour cream and oil.
2. In a cup, mix baking ammonia and warm milk, then pour into first mixture.
3. Add peppermint extract and mix well.
4. Add salt, baking powder and flour.
5. The dough should be very soft.
6. Refrigerate overnight.
7. The next day roll out the dough to about 1/4 inch thickness and cut with cookie cutters(I used a 2 inch round cookie cutter).
8. Before baking, place a 9 x 13 inch cake pan full of water at the bottom of the oven.
9. Bake at 400°F for 8- 10 minutes(for my convection oven I found this a bit too hot, I used 375°F for 8 minutes.).
10. Cookies must remain white.
11. Ice cookies after they have cooled, with a glace.
12. You can use a pastry brush to apply the glace.
Title: Crunchy Oatmeal Peanut Butter Chip Cookies
Ingredients:
- 3/4 butter
- 1 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1 vanilla
- 1 unsifted all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1/4 milk
- 2 1/2
- 2
Instructions:
1. Cream butter, brown sugar, granulated sugar, egg and vanilla in large bowl.
2. In a separate bowl combine flour, baking soda, and creamed mixture.
3. Stir in oats and peanut butter chips.
4. Drop by teaspoonfuls onto a greased cookie sheet.
5. Bake at 375° in oven, for 10-12 minutes or until light brown.
6. Remove from cookie sheet. Cool on a wire rack.
Title: Chocolate Zucchini Cake
Ingredients:
- 2 all-purpose flour
- 1 cinnamon
- 2 1/2 baking powder
- 1 1/2 baking soda
- 1/2 white sugar
- 3/4 eggs
- 2 vanilla
- 3 milk
- 1 zucchini
- 1/2
- 2
Instructions:
1. In the first bowl combine the first 5 ingredients.
2. Then in a second bowl combine the last 6 ingredients.
3. Pour the wet mixture into the first bowl and blend together with a spatula.
4. Pour the batter into a greased bunt pan and bake.
5. Pre-heat oven at 350 deg for one hour(depending on your oven).
Title: Not Your Average Chocolate Cake
Ingredients:
- 470 instant chocolate pudding mix
- 100 water
- 3/4 eggs
- 3/4
- 3
Instructions:
1. Set oven to 190oC-200oC.
2. Grease and flour 9in cake pan or two smaller loaf pans.
3. Mix all ingredients in a bowl until thoroughly mixed then pour into your pan.
4. Bake until cake starts to pull away from the sides. Should be about 1/2 hr depending on which pan you use.
5. Invert cake onto wire rack cooler.
6. When cold, ice with your favourite frosting.
7. I cheat and buy ready made frosting. Thank you Betty Crocker.
8. Enjoy!
Title: Lemon Frosting
Ingredients:
- 1 butter
- 6 -8 powdered sugar
- 1/2 lemon juice
- 1 lemon zest
Instructions:
1. Mix butter, 2/3 of the powdered sugar, lemon juice and zest till smooth and creamy.
2. Gradually add remaining powdered sugar.
Title: Apple, Walnut and Coconut Crisp
Ingredients:
- 4 granny smith apples
- 1/4 fresh lemon juice
- 1/3 all-purpose flour
- 1/2 rolled oats
- 1/3 walnuts
- 1/3 sweetened flaked coconut
- 1/3 brown sugar
- 1 cinnamon
- 1/4 allspice
- 1/4 salt
- 1/2 vanilla
- 1/3 butter
Instructions:
1. Preheat oven to 375 degrees F (190C).
2. Butter a 9 inch square baking pan.
3. Peel, core and slice the apples into 1/3 inch slices.
4. Toss them in a large bowl with the lemon juice to prevent discolouration.
5. Layer the apples in the baking pan.
6. Combine the flour, oats, walnuts, coconut, brown sugar, cinnamon, allspice, salt and vanilla.
7. Add the butter and cut in until mixture resembles coarse meal.
8. Sprinkle over apples and bake in the middle of the oven for 35-40 minutes; or until topping is browned and apples are tender.
Title: French Pumpkin Pie
Ingredients:
- 6 unsalted butter
- 3 pumpkin
- 2 granny smith apples
- 3/4 dark brown sugar
- 1 vanilla bean
- 1/4 pecans
- 2 puff pastry
- 1 egg
Instructions:
1. In a large skillet over medium-high heat, melt your butter.
2. Once melted, add pumpkin and apples, and allow them to cook, stirring occasionally, for approximately 8-10 minutes.
3. Reduce heat to low, add sugar and vanilla beans, and scrape browned bits from bottom of skillet with a wooden spoon.
4. Cover your skillet, and cook until pumpkin and apples are very soft and jammy but still holding their shape, about 30 minutes.
5. Set aside to cool.
6. When cool, discard vanilla beans and stir in pecans.
7. Next, you will want to preheat your oven to 350°F.
8. Roll out 1 sheet of puff pastry into a square on a lightly floured surface.
9. Using an 11'' tart ring as a guide, cut out a circle and set aside.
10. Roll out the remaining sheet of pastry into a square and then ease pastry into the tart ring, and set on a parchment-lined baking sheet.
11. Trim edges to overhang by 1/4''.
12. Then fill your pastry with pumpkin mixture, lay reserved pastry circle over filling and tuck edge of top pastry between filling and bottom pastry, and brush surface with egg. Fold overhanging bottom pastry back over top pastry. ].
13. Bake until deep golden, 35-40 minutes. Allow to cool slightly before serving.
14. Make this the day you plan to serve it.
Title: Pumpkin Chocolate Chip Cookies
Ingredients:
- 2 all-purpose flour
- 2 ground cinnamon
- 1 baking soda
- 1/8 salt
- 1 unsalted butter
- 1 granulated sugar
- 1/2 brown sugar
- 1 egg
- 1 canned pumpkin puree
- 1 vanilla
- 2 sugar
- walnuts
Instructions:
1. In medium bowl, combine flour, cinnamon, baking soda, and salt.
2. In a large bowl, using electric mixer beat butter, granulated sugar and, brown sugar until fluffy. Beat in egg, mixing well. Add pumpkin and vanilla or almond extract until blended. Stir in chocolate chips.
3. Scoop dough by tablespoons and rol in sugar. Place balls on prepared baking sheets about 2 inches apart.
4. Bake in preheated 350 degree oven 10-12 minutes until cookies are set around the edges.Cool completely on racks and then enjoy!
Title: Coffee Lover's Mocha Whip Dessert
Ingredients:
- 3 half-and-half cream
- 3 milk
- 2 instant coffee granules
- 1/2 chocolate flavor instant pudding and pie filling mix
- 4 cinnamon
- Cool Whip Topping
Instructions:
1. With a wire whisk in a medium bowl, whisk together the instant coffee granules and half and half for 1 minute.
2. Add in the two boxes chocolate pudding mixes, and cinnamon; whisk an additional 3 minutes, or until well blended (if desired this can be done on a low speed of an electric mixer).
3. Gently stir/fold in 3 cups of the thawed Cool Whip topping.
4. Divide evenly into fancy dessert dishes.
5. Top with a dollup of remaining Cool Whip topping.
6. Sprinkle with chocolate shavings if desired.
7. Refrigerate for 1 or more hours before serving.
8. Delicious!
Title: Casada Cake Trifle
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 instant vanilla pudding
- 3 strawberry
- 5
- 8
- 1
- 16
Instructions:
1. Bake cake according to directions on box and allow to cool.
2. Make instant pudding according to directions and refrigerate for 2 to 3 hours.
3. Put strawberries (reserve a few for the top) in the glaze. Refrigerate for 1/2 hour.
4. To assemble in a trifle bowl. Cut cake so it will fit in bowl in three layers. Layer your cake, pudding, strawberries and 1/3 of whipped topping, ending with the whipped topping. Garnish with fresh strawberries.
Title: Almond-Raisin-Winter-Cookies
Ingredients:
- 1 butter
- 7 sugar
- 1/3 egg
- 1 flour
- 1 1/3 baking soda
- 1/2 cinnamon
- 1 nutmeg
- 2/3 clove
- 1/3 salt
- 1 raisins
- 1/4 dried cranberries
- 2 -3
Instructions:
1. Roughly chop the almonds. Set aside.
2. Cream butter, sugar and egg until frothy.
3. In a second bowl mix flour, baking soda, spices and salt. Add this to the butter mixture gradually.
4. Fold in almonds, raisins, cranberries and mix with a spoon.
5. Using your hands form dough balls the size of a walnut.
6. Place on a paper-lined baking tray and flatten slightly.
7. Bake in the preheated oven at 170°C/350°F for 15-20 minutes.
Title: Quick Black Forest Cake
Ingredients:
- 1 chocolate cake mix with pudding
- 3 eggs
- 1 cherry pie filling
- 1 chocolate chips
- 1/2 butter
- 1 milk
- 2 icing sugar
- 1/2
Instructions:
1. In bowl, beat eggs and almond extract.
2. Stir in cherry pie filling and chocolate chips.
3. Thorougly mix in DRY cake mix.
4. Spread in greased 9x13 inch pan.
5. Bake at 350 degrees for 45 minutes.
6. Cool.
7. Make glaze by melting chocolate chips and butter.
8. Add milk and icing sugar and mix until smooth.
9. Spread on cake.
10. Serve as is or with whipped cream.
Title: Carrot Kheer
Ingredients:
- 2 1/4 milk
- 1 carrot
- 4 sugar
- 1/2 cardamom powder
- 1 saffron
- 5 -6 cashew nuts
- 10 -12 raisins
- 2 ghee
- 3 sweetened condensed milk
Instructions:
1. In a small bowl, place the pincho of saffron in 2 tsp milk. Set aside.
2. Place milk in a saucepan and bring to a boil. Reduce heat and reduce to 1 1/2 cups.
3. Heat a vessel, add ghee and toast the cashew nuts and raisins till golden brown. Remove from vessel, keep aside.
4. In the same vessel, add the grated carrot and saute for 5-6 minutes.
5. Add the boiled milk and simmer for 15-16 minutes, stirring once in a while.
6. Add sugar and simmer for another 10 minutes, stirring once in a while.
7. Add the sweetened condensed milk and simmer for another 2 minutes.
8. Add the cardamom pwd, saffron and toasted cashews and almonds. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.
Title: Lily Vanilli’s Bacon and Fairtrade Banana Cupcakes
Ingredients:
- 4 back bacon
- 150 bananas
- 60 honey
- 100 butter
- 40 caster sugar
- 140 plain flour
- 1/2 baking powder
- 1 salt
- 2 eggs
- 1/2 brazil nut
- 1/2 nutmeg
- 12 ground cinnamon
- 55 butter
- 325 icing sugar
- 114 honey
- 2
Instructions:
1. Lay rashers of bacon on a foil lined sheet and place in a cold oven with the temperature set to 200c for approx 20 mins or until crispy. Allow to cool.
2. Turn heat down to 180c.
3. Mash bananas with honey in a small bowl and set aside.
4. Sift together all the dry ingredients into a large bowl - flour, sugar, baking powder, salt.
5. Cut butter into small chunks and add to the dry ingredients, blend with an electric mixer on medium speed until evenly incorporated.
6. Add eggs, one at a time, beating after each addition.
7. Mix in the banana/honey mixture, spices and Brazil nuts to taste.
8. Spoon into cupcakes cases, filling almost to the top .
9. Bake in preheated oven for 15 mins or until a toothpick inserted in the centre comes out clean.
10. Remove and leave to cool in the pans for approx 3 mins - then transfer to a cooling rack and leave to cool completely.
11. Frosting.
12. Beat the butter until smooth, then add half of the sugar, the double cream.
13. and the honey.
14. Continue beating, slowly adding the rest of the sugar to achieve a smooth, even texture.
15. Ice each cooled cupcake with a thick swirl of frosting and top with strips of cooled bacon and chopped Brazil nuts.
Title: Super Chocolate Bundt Cake (Uses Cake Mix)
Ingredients:
- 1 instant chocolate pudding mix
- 1 water
- 1 1/4 eggs
- 1/3
- 4
- 1/2
Instructions:
1. Heat oven to 350°F Spray 12-cup Bundt pan with "Bakers Joy" cooking spray (or grease & flour the pan).
2. In large bowl, combine cake ingredients at low speed until moistened; beat 2 minutes at high speed. Pour batter into prepared pan.
3. Bake at 350°F for 45 to 60 minutes or until toothpick inserted in center comes out clean.
4. Cool 30 minutes; invert onto serving plate.
5. Frost when completely cool by heating frosting in small saucepan just until melted. Spoon glaze over cake, allowing some to run down sides.
Title: Almond Cookies - Sugar Free
Ingredients:
- 8 unsalted butter
- 1 vanilla extract
- 1 baking powder
- 1/2 salt
- 1/4 cinnamon
- 2
- 1/4
Instructions:
1. Using an eletric mixer, cream the butter, then blend in the egg yolk, sweetener, and extracts.In a separate bowl, break up the almond flour with your hands, then mix it with the remaining ingredients. Add the dry mixture to the butter mixture and stir until evenly blended. Cover and refrigerate the dough for 1 hour.
2. Shape the dough into 1 1/4-inch balls and place them on a large cookie sheet, evenly spaced. Refrigerate the cookies on the sheet for 15 minutes while you preheat the oven to 350.
3. Bake the cookies for 20 minutes. Cool them on the sheet for a minute or so, then transfer to a rack to finish cooling.
Title: Sour Cream Pound Cake
Ingredients:
- 3 sugar
- 3 eggs
- 6 butter
- 1 margarine
- 8 sour cream
- 1 vanilla extract
- 1 salt
- 1/4
Instructions:
1. Grease and flour a Bundt pan.
2. Have butter or margarine and eggs at room temperature.
3. Use an electric mixer at low speed.
4. Cream sugar and margarine, adding sugar a little at a time until thoroughly mixed.
5. Add eggs one at a time, beat thoroughly after each addition.
6. Add the almond extract, vanilla and salt-continually mixing.
7. Add flour and sour cream alternately- ¼ of each at a time.
8. Pour mixture into the prepared Bundt pan.
9. Bake at 325 degrees for 1 hour and 20 minutes.
10. Remove from oven – test for doneness.
11. Cool on rack for 10 to 20 minutes.
12. Invert on another cooling rack and remove from pan.
13. Cool completely and frost if desired.