lumicero/recipes-ing2inst huggingface dataset:
Title: Watermelon Cake
Ingredients:
- 1 watermelon gelatin
- 1 eggs
- 2 water
- 1 1/4 chocolate chips
- 1/4
- 2 1/2
Instructions:
1. Combine cake mix, gelatin, eggs, water and oil.
2. Beat on low speed just until moistened.
3. Beat on high for 2 minutes or until well blended.
4. Pour into two greased and floured 9 inch round pans.
5. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted comes out clean.
6. Cool for 10 minutes;remove from pans and cool completely.
7. Set aside 2 tablespoons frosting for decorating.
8. Place 1 1/4 cup frosting in a bowl; tint red.
9. Tint remaining frosting green.
10. Place one cake layer on a serving plate; spread with 1/2 cup red frosting to within 1/4 inch of edges.
11. Top with second cake.
12. Frost top with remaining red frosting to within 3/4 inch of edges.
13. Frost sides and top edge with green frosting.
14. Place reserved white frosting in a frosting bag or plastic bag with corner cut out.
15. Pipe around top edge of cake where green and red frosting meets.
16. For seeds, insert chocolate chips upside down into cake top.
Title: Baked Apples
Ingredients:
- 6 granny smith apples
- 1/2 pecans
- 1/4 raisins
- 1/2 dark rum
- 1/4 - 1/2 cinnamon
- 3 brown sugar
- butter
Instructions:
1. Mix nuts, strained raisins reserving the rum, cinnamon, and sugar ingredients,stuff into apples.
2. Place into a shallow baking dish that's greased with butter.
3. Pour remaining rum on apples.
4. Dot each apple with 1/2 tablespoon butter.
5. Bake in a 350 degree oven for 45 minutes.
6. Till fork tender.
7. Serve hot with a side of vanilla ice cream. (A yummy Must).
Title: Oatmeal Banana Bread Cookies
Ingredients:
- 1 butter
- 1 dark brown sugar
- 2 eggs
- 1 vanilla
- 1/2 banana
- 1 1/2 plain flour
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 2 old-fashioned oatmeal
- 3/4 walnuts
Instructions:
1. Preheat oven to 350 degrees.
2. Cream the butter and brown sugar until creamed.
3. Add the eggs, vanilla and mashed banana and beat again until well combined.
4. Combine the flour, baking soda, cinnamon and salt in a separate bowl.
5. Add flour mixture to the beaten mixture and mix well.
6. Stir in oats and chopped walnuts.
7. Drop by rounded tablespoons onto cookie sheet.
8. Bake for about about ten minutes or until golden brown.
9. Allow to cool for a couple minutes before moving to a wire rack.
Title: Aunt Ada's Carrot-Coconut Cake
Ingredients:
- 2 cake flour
- 4 baking powder
- 2 cinnamon
- 1 mixed spice
- 1 salt
- 1 eggs
- 3 vanilla
- 2 granulated sugar
- 2 crushed pineapple
- 1/2 carrots
- 2 walnuts
- 1 1/2
- 1/2
Instructions:
1. * Don't use canola oil, which is very thin. Use sunflower or corn oil, or other cooking oil.
2. ** Crushed pineapple comes in 440g (14 oz)tins here in South Africa: the 1/2 lb is what you will more or less have after draining lightly. You do not have to weigh the pineapple to be the exact weight given above. The trick is to let most of the liquid drain off by itself, but the pineapple should still be fairly juicy, so do not press on it -- just tip into a sieve over a bowl.
3. ***I'm not sure whether you get the fine, unsweetened dessicated coconut in the USA. If not, use sweetened; it should not make a huge difference.
4. Preheat oven to 375 deg F/190 deg C, and about 25 deg.F/10 deg C less if you're using a fan/convection oven.
5. Grease a cake tin: I use a square one, about 7" - 8" square, which is about 23 cm square. Line the bottom only with nonstick or wax paper, and grease the paper again. Grease sides well. (Or use an average-sized round tin).
6. Open the can of crushed pineapple, and let it drain in a sieve set over a bowl. Leave until needed.
7. If you have a fine processor blade, you could use that to grate the carrots, but a box grater normally has a side with finer holes: I use that.
8. Mix the flour, baking powder and spices in a bowl. I don't sift cake flour.
9. Beat the oil, eggs, vanilla and sugar very well in a roomy bowl, until creamy and lighter in colour. The sugar will not dissolve completely.
10. Stir in the flour, alternately with the rest of the ingredients: pineapple (which will still contain juice), carrot, coconut and walnuts.
11. Mix well with a wooden spoon or electric mixer.
12. The batter is fairly runny. Pour into the prepared tin. If using a square tin it's a good idea to cover the corners with pieces of foil to prevent burning.
13. Bake for about 1 hour 10 minutes or until a skewer inserted comes out clean.
14. Do this test, because ovens differ and your cake might need a few minutes more.
15. Turn out, and cool.
16. Topping: use any cream or creamed cottage cheese topping or icing.
Title: Cheesecake Pudding
Ingredients:
- 1 sugar-free vanilla pudding mix
- 1/2 nonfat cottage cheese
- 1/2 low-fat ricotta cheese
- 3/4 skim milk
Instructions:
1. Combine sugar-free vanilla pudding mix, cottage cheese, ricotta cheese, and milk in a medium pot.
2. Mix well (with a wire whisk).
3. Boil on medium heat, stirring constantly, until concoction is boiling steadily.
4. Pour immediately into four custard dishes.
5. Serve hot or cold.
6. Optional: If serving hot, mix in raisins and top with cinnamon, brown sugar, honey and/or maple syrup.
7. (I like mine less sweet, so I usually just add raisins).
8. For a more "cheesecake" effect, mix with equal parts of"Cool Whip FREE" and chill before serving.
9. Garnish with a graham cracker and raspberries or other cheesecake topping.
Title: Vanilla Custard Choux Eclair
Ingredients:
- 40 cornflour
- 35 unsalted butter
- 350 milk
- 1 egg
- 1 vanilla bean
- 65 white sugar
- 120 icing sugar
- 1 water
- 2
Instructions:
1. Vanilla Custard.
2. It is always better to prepare the custard before the choux pastry. It will allow the custard to cool down few hours.
3. Cut the vanilla bean in the middle and scrap the seeds with a knife tip. You could also use few drops of vanilla extract.
4. Bring to boil the milk and add the vanilla bean and seeds in the boiling milk.
5. Remove from heat and let infused for 10 minutes.
6. In a bowl combine egg, cornflour and sugar and whisk well the mixture until it become yellow/white.
7. Filter the milk through a coffee filter or sieve.
8. Pour the warm milk into the previous mixture and whisk vigourously.
9. Return the mixture into the saucepan under medium heat and keep stirring.
10. Let boil for 3 more minutes and keep stirring.
11. Remove from heat and add the diced butter. Stir until it is entirely melted.
12. Pour the custard into a piping bag and let it cool down for 2 hours (first hour at room temperature and then in the fridge).
13. Prepare the choux pastry or buy eclair shells.
14. The eclairs topping.
15. Prepare 3 bowls – one for each colour.
16. Mix 40g of icing sugar with few drops of food colouring.
17. Add slowly some water with a teaspoon. Usually 2 or 3 teaspoon of water are enough.
18. Combine with a spoon and stop adding water when the mixture is thick and shiny.
19. You do not want something too liquid or it will not set on the top of the eclair.
20. Store in plastic bags.
21. Cut a edge of the bag to use as a piping bag.
22. Eclairs filling and decorating.
23. Drill 3 holes on the top of the eclairs and filled with vanilla custard using the piping bag.
24. Place the eclairs between two baking tray to hid the sides.
25. Start decorating with the topping prepared in the plastic bag.
26. Swirl one colour at a time.
Title: Dalla Rosa Alda's Pissota
Ingredients:
- 4 eggs
- 1 sugar
- 3 unbleached all-purpose flour
- 1 1/2 extra virgin olive oil
- 1/4 rum
- 1/4 milk
- 1 lemon, zest of
- 1 baking powder
Instructions:
1. Preheat oven to 375 degrees.
2. Place the eggs in a bowl; beat in the sugar until creamy and light, then add the flour and work it inches Whisk in the olive oil, rum, milk, lemon zest and baking powder. If the batter is too stiff, whisk in a little more milk until the batter flows. Oil and dust with flour a 9" round cake pan (preferably copper) inserting an upside-down coffee cup in the center, pour batter inches.
3. Bake until golden brown, about 40 minutes.
Title: Pineapple Upside-Down Cupcakes
Ingredients:
- 1 pineapple tidbits
- 1 light brown sugar
- 1 1/2 butter
- 1/2 maraschino cherries
- 24
Instructions:
1. Mix the cake as directed on box, substitute pineapple juice from the canned pineapple in place of water called for in recipe. (Optional).
2. Melt the butter.
3. Spray cupcake pan with cooking spray. (Do not use paper liners!).
4. Place one teaspoon of melted butter in the bottom of each cup of the pan.
5. Add one tablespoon of brown sugar on top of the melted butter.
6. Place one cherry in the center.
7. Scatter the tidbits around the cherry to form a circle.
8. Add cake mix on top of the pineapple. (3/4 full).
9. Bake for 18-20 minutes or until cupcakes are cooked.
10. Let the pan cool on a cooling rack for about 5 minutes.
11. Run a knife along the inside edge.
12. Invert cupcake pan on the cooling rack.
13. Some of the brown sugar and pineapple might stay behind in the pan, just scrap it out and lay it on top of the cupcakes.
Title: Toffee Drops
Ingredients:
- 6 margarine
- 2
- 1
- 4
Instructions:
1. Melt the toffee bars in a medium sized pot over medium to low heat.
2. Once fully melted, add cream and margarine.
3. Stir well.
4. Pour over cereal.
5. Mix until all cereal is coated.
6. Drop tablespoon fulls onto wax paper to set.
7. Serve.
Title: Chocolate Filled Almond Spritz Cookies
Ingredients:
- 1/2 sugar
- 3/4 unsalted butter
- 1 egg
- 1 pure vanilla extract
- 2 salt
- 2 bittersweet chocolate
- 2 unsalted butter
- 1
- 3
- 6
Instructions:
1. On a baking sheet roast almonds until lightly browned, about 6-8 minutes, toss every 2-3 minutes Allow to cool to room temperature.
2. FOOD PROCESSOR METHOD---------------------.
3. Grind almonds and sugar in a food processor until very fine.
4. Cut butter into 16 chunks, with the processor add butter a chunk at a time.
5. Process until creamy.
6. Scrape down bowl.
7. Add egg and extract, process until mixed, scrape down bowl.
8. Add flour and salt, pulse until just combined.
9. Scrape into a bowl.
10. ELECTRIC MIXER METHOD--------------------------°- .
11. Whisk flour and salt in a medium bowl.
12. Cut butter in to 16 pcs, Allow butter and eggs to come to room temperature.
13. Grind almonds to a fine powder (can be done with a rolling pin and a plastic bag).
14. In a second medium bowl cream butter, sugar until very light and fluffy.
15. Add almonds, beat until well combined.
16. Lightly beat egg and extracts, add to butter mixture, beat until just combined.
17. Stir in flour and salt until just combined.
18. BOTH METHODS---------------------.
19. With a cookie press or pastry bag fitted with a no 22 tip, put cookies on parchment lined cookie sheets, about 1 1/2 inches apart.
20. Decorate with colored sugar, etc.
21. Preheat oven to 375°F.
22. Refrigerate Cookies on the sheet for 20 minutes, this will help them hold their shape.
23. Bake cookies one pan at a time for 8-10 minutes (until very lightly browned), rotate pan halfway through the baking to promote even cooking.
24. Allow to sit on sheet for 3-4 minutes, remove with an angled spatula to a rack.
25. Cool completely.
26. FILLING----------------------.
27. Melt 3/4 of the chocolate in a bowl over a pan of hot water (160 degrees or so) (bowl must not touch water).
28. When chocolate starts to melt remove from heat and stir until smooth, add remaining chocolate and stir until smooth.
29. Let the chocolate sit until it's no longer warm to the touch and SLOWLY beat in the butter.
30. Do not over beat this mixture.
31. Place the mixture in a freezer bag (corner cut off) or pastry bag and pipe it on to the bottom of 1/2 of the cookies.
32. Cover with second half to form a sandwich.
33. Do about 10 at a time as the chocolate mixture will start to set up.
34. Let cookies set for 2 hours for filling to set 100%.
35. Store covered in an airtight container for about a month.
Title: Crustless Lemon or Vanilla Cheesecake With Greek Yogurt (Lowfat)
Ingredients:
- 8 cream cheese
- 16 sugar
- 1/2 vanilla extract
- 1 1/2 lemon rind
- 1/4 lemon juice
- 2 eggs
- 4
Instructions:
1. Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for about 25 seconds to soften it.
2. Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth. Add Greek yogurt and mix to incorporate.
3. Add sugar and vanilla, lemon rind and juice (if using); beat until incorporated.
4. Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining eggs, one at a time.
5. Spray an 8-inch square baking pan with cooking spray. Pour batter into pan.
6. Bake in middle of oven at 325 degrees for about 40 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken).
7. Remove from oven and cool on a rack. When completely cool, chill for at least 12 hours (or place in freezer for about 30-40 minutes).
8. NOTE: I just tried making this with honey and did not like the result as much as when it is made with sugar.
Title: Baklava
Ingredients:
- 1 1/2 walnuts
- 1/2 sugar
- 1/2 ground cardamom
- 1 sweet butter
- 2 phyllo pastry
- 1 honey
Instructions:
1. Preheat oven to 350.
2. To make stuffing, mix walnuts, sugar, and cardamom.
3. Brush baking dish measuring 9x12x2 inches with melted butter.
4. Spread one sheet phyllo pastry and brush with about 1 tsp butter, repeat until 15 sheets are laid.
5. Spread one half mixture on the sheets.
6. Spread and butter 5 more sheets on top of mixture.
7. Spread remaining mixture on top of sheets.
8. Spread and butter 15 more sheets for the top layer
9. With a very sharp knife cut diamond or square shapes.
10. Pour remaining butter over top.
11. Bake for about 30 minutes until it's lightly golden.
12. Pour honey on top while still hot.
13. Cool to room temperature then serve.
Title: Speculaas Holland Cookies for Sinterklaas
Ingredients:
- 1 1/2 flour
- 1/3 flour
- 1/8 baking soda
- 1/8 salt
- 2 ground cinnamon
- 1 ground cloves
- 1/2 ground nutmeg
- 3/4 butter
- 1/2 milk
- 1 1/2 brown sugar
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. For the dough stir together 1 1/2 cups flour with 1/3 cup flour,baking soda,salt,cinnamon,groud cloves,nutmeg.
3. Next add the 3/4 cup brown sugar,mix well.
4. Next cut in 1 1/2 sticks of butter and add the blanched almonds and milk.
5. Knead everything together into a stiff dough,if its too stiff add 1/2 tablespoon of milk.
6. Roll dough out on a floured surface to about 1/4 inch thickness.
7. Cut with cookie cutters into any shape you'd like.
8. Lay out on lightly greased cookie sheet,bake about 20 minutes.
Title: The Perfect White Chocolate-Oatmeal Cookies
Ingredients:
- 3/4 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1/2 butter
- 1/4 light brown sugar
- 1/4 dark brown sugar
- 1/4 sugar
- 1 egg
- 1 1/2 rolled oats
- 1/2 walnuts
- 1 white chocolate chips
Instructions:
1. .Preheat oven to 350 degrees F
2. In a small bowl, whisk together flour, baking soda, and salt.
3. In a stand mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Slowly add egg and continue mixing.
4. Slowly add flour mixture, oats, walnuts, and white chocolate chips. Mix until combined.
5. Line 2 sheet trays with parchment. With wet hands make balls from the dough placing evenly among sheet trays. Press down on cookie dough with palm of your hand to make a flat circle.
6. Bake for 10 to 12 minutes or until golden and still a bit tender in the center. Remove from oven and let sit on sheet trays 1 minute. Remove to cooling racks to cool completely.
Title: Pumpkin Crunch Cake
Ingredients:
- 1 pumpkin
- 1 eggs
- 1 sugar
- 3 cinnamon
- 1/2 pumpkin pie spice
- 1 1/2 walnuts
- 1 butter
- 1
Instructions:
1. Preheat oven to 350.
2. Grease an 8 x 10 baking dish.
3. Mix pumpkin, condensed milk, eggs, sugar, cinnamon until well mixed.
4. Pour into baking dish.
5. Sprinkle about half of the cake mix evenly on top.
6. Pour butter over top of the cake mix.
7. Top with chopped nuts.
8. Bake about 50-60 minutes until center done.
9. Refrigerate uneaten cake.
Title: Peanut Butter Cup Cupcakes
Ingredients:
- 1 3/4 all-purpose flour
- 1 1/4 brown sugar
- 3 baking powder
- 1 salt
- 1 milk
- 1/3 shortening
- 1/3 peanut butter
- 1 vanilla
- 2 eggs
- 24
Instructions:
1. Heat oven to 350ºF. Line 24 muffin cups with paper baking cups. In a large bowl, combine all ingredients except peanut butter cups at low speed until moistened; beat 2 minutes at medium speed.
2. Fill paper-lined muffin cups 2/3 full. Press a peanut butter cup into batter until top edge is even with batter.
3. Bake at 350ºF for 18 to 28 minutes or until tops spring back when touched lightly in center. Serve warm or cool.
Title: Nutella Chip Cookies
Ingredients:
- 375 flour
- 2 1/2 chocolate chips
- 1 chocolate chips
- 1 milk
- 1/3 eggs
- 2 sugar
- 1/2 butter
- 1/4 baking soda
- 1 salt
- 1/2 vanilla extract
- 2
Instructions:
1. In a KitchenAid stand mixer add all the wet ingredients: soft butter, eggs, the entire jar of Nutella and the sugar.
2. Mix all the ingredients well.
3. In a separate bowl, add the flour, the salt, the baking soda and all the chocolate morsels. Mix everything well with a spoon.
4. Mix the vanilla extract and the milk.
5. Start up the stand mixer again and alternate by adding some of the flour and chocolates and the milk. After you have added all the ingredients continue mixing until the dough is well amalgamated.
6. Refrigerate the dough for about two hours.
7. After the refrigeration the dough will be much firmer and easier to roll into small balls.
8. Roll the dough into balls the size of a golf ball and place on cookie sheet about 1 1/2 inches apart.
9. Bake for 10-12 minutes at 375°F I bake them for 11 minutes in my oven, then let them cool on the pan for an additional 2 minutes before I remove them.
Title: Pecan Puffs
Ingredients:
- 1/2 salted butter
- 2 sugar
- 1 vanilla
- 3/4 pecans
- 1 cake flour
- 1/4 salt
- powdered sugar
Instructions:
1. Preheat oven to 300°.
2. Put on some Christmas music.
3. Chop pecan in a food processor or by knife.
4. Beat butter until soft with a mixer. Add sugar, vanilla, and pecans. Carefully add flour and blend well.
5. Coat hands with flour. Use a teaspoon scoop or a teaspoon and shape into cherry-size and place on a parchment-lined or greased cookie sheet.
6. Bake at 300° 15-20 minutes.
7. (These should be light in color. Do not brown!) While cookies are still quite warm, roll them in confectioner’s sugar. When cool, roll in confectioner’s sugar again.
Title: Honey-Walnut Pound Cakes
Ingredients:
- 1 water
- 1 walnuts
- 1/2 butter
- 1/3 margarine
- 1/4 honey
- 3 eggs
- 1
Instructions:
1. Preheat oven to 350°F; grease and flour 2 loaf pans.
2. Mix the cake mix and all ingredients except the frosting.
3. Mix on low speed for 30 seconds and then on medium speed for 2 minutes. Pour into pans.
4. Bake 8-inch loaf pans for 50 to 60 minutes or 9-inch loaf pans for 40 to 45 minutes, or until toothpick inserted in center comes out clean. Remove from the pans and cool completely.
5. Place 1/2 cup of frosting in microwavable bowl, microwave uncovered for 15 seconds. Spread frosting over tops of loaves, allowing some to drizzle down the sides. For a special touch, sprinkle with chopped walnuts.
Title: Graham Cracker Brownies (Johnny Cash's Mother's Recipe)
Ingredients:
- 2 eggs
- 1 graham cracker crumbs
- 1/2 brown sugar
- 1/2 sugar
- 1/4 vanilla
- 1/2 salt
- 1
Instructions:
1. Mix well all ingredients and spread in greased 8x8x2" baking pan.
2. Bake in 350 degree oven 25-30 minutes.
3. Cool slightly and cut into 2" squares.
Title: Peanutiest Brownies With Chocolate Ganache
Ingredients:
- 1 all-purpose flour
- 1/2 baking powder
- 1/2 cinnamon
- 1/4 baking soda
- 1/4 salt
- 1/2 peanut butter
- 5 unsalted butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 2 eggs
- 1/2 vanilla
- 1 salted peanuts
- 6 chocolate chips
- 3/4 bittersweet chocolate chips
- 1/4 heavy cream
- 1/2 unsalted butter
Instructions:
1. Preheat the oven to 350 degrees F. Line a 9-inch square pan with foil.
2. Whisk together the flour, baking powder, cinnamon, baking soda and salt.
3. Working with a stand mixer fitted with a paddle attachment, or a hand mixer in a large bowl, beat the peanut butter and butter together on medium speed until smooth. Add both sugars and beat for 1-2 minutes until well incorporated into the butter. Add the eggs one at a time, beating for 1 minute after each goes inches Beat in vanilla extract.
4. Reduce the mixer to low and add in the dry ingredients, mixing only until they disappear into the dough; the dough will be thick. Add the peanuts and chocolate and give the mixer a few turns to stir them into he dough. If the chunky ingredients are mixed in after a few seconds, just finish the job with a sturdy spatula-don't over mix the dough. Scrape the dough into the prepared pan.
5. Bake blondies for 40-50 minutes, or until they turn a deep honey brown and a thin knife inserted into the center comes out clean. Transfer the pan to a rack and cool to room temperature.
6. Make the ganache: Place the chocolate chips for the ganache in a heat-proof bowl. In a small sauce pan, bring the cream to a slow, gentle boil. Pour the cream over the chocolate chips and let it stand for about 2 minutes.Whisk in the butter and gently stir until the chocolate and butter are melted and the mixture is smooth.
7. Pour the ganache over the blondies and spread into an even layer. Refrigerate until the ganache has hardened slightly.
Title: Rich Fudge Ribbon Bundt Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 cream cheese
- 8 butter
- 2 cornstarch
- 1 sweetened condensed milk
- 1 egg
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350º.
2. Grease and flour, (I use baking cocoa instead), 10” bundt cake pan WELL.
3. Prepare cake mix according to package directions! Adding instant pudding mix (dry), not prepared to the package directions).
4. Pour batter into pan.
5. Set aside. In mixing bowl, beat cream cheese, butter and cornstarch until fluffy. Slowly beat in sweetened condensed milk. Beat in egg and vanilla, beating til smooth.
6. Spoon evenly over cake batter.
7. Bake 50-55 minutes til toothpick comes out clean.
8. Cool 10-15 minutes, CAREFULLY remove from pan onto cake plate. You may have to tap sides quite a bit to loosen, and I also ran a knife around edge to help loosen.
9. Sprinkle with powdered sugar or drizzle with white chocolate and/or chocolate glazes if desired.
Title: Caramel Rice Pudding
Ingredients:
- 1/2 short-grain rice
- 1/3 brown sugar
- 2 unsalted butter
- 6 milk
- 1 1/4 heavy cream
- 1 nutmeg
Instructions:
1. Rinse the rice under cold water until it runs clear; drain. Combine remaining ingredients.
2. Stir in the rice and transfer to a buttered baking dish. Bake in a slow oven (275F) for 2 - 2 1/2 hours, until rice is tender and creamy.
3. Stir every 30 minutes during cooking and add more milk if necessary.
4. When ready, the pudding should be a rich, caramel color and a golden crust should have formed. Serve hot or cold.
Title: Banana Cake
Ingredients:
- 2 flour
- 1 1/4 sugar
- 3 -4 bananas
- 1/2 eggs
- 2 baking powder
- 2 1/2 baking soda
- 1/2 vanilla
- 1 salt
- 1/2 walnuts
- 1/2
Instructions:
1. Pre-heat oven to 350 degrees.
2. Place all ingredients into a large mixing bowl and mix at low speed until well mixed, scraping the bowl. If too thick, add 2 to 3 tbsp milk.
3. Pour into a 9x13 pan and bake 35-40 minutes.
4. Dust with powdered sugar or frost with cream cheese icing.
Title: Cherry-Nut Slices
Ingredients:
- 2 1/4 all-purpose flour
- 1 butter
- 1 egg
- 2 milk
- 1 vanilla
- 1 confectioners' sugar
- 2 pecan halves
- 1
Instructions:
1. Preheat oven to 400°F.
2. In a large mixing bowl combine all ingredients except cherries and nuts. Blend well on low speed.
3. Stir in cherries and nuts, mix thoroughly.
4. If necessary, chill 1 hour.
5. Shape dough into two 10-inch rolls; wrap.
6. Chill 1 to 2 hours.
7. Cut into 1/4-inch slices.
8. Place on ungreased cookie sheets.
9. Bake at 400F for 7 to 10 minutes.