lumicero/recipes-ing2inst huggingface dataset:
Title: Date Bars
Ingredients:
- 1 dates
- 1/4 water
- 2 honey
- 1 flour
- 1 oats
- 1/2 baking soda
- 1/8 salt
- 1/3 honey
- 1/4
Instructions:
1. Preheat oven to 350°F.
2. Combine flour, oats, baking soda and salt. Stir in oil and honey until well blended together.
3. Combine dates and water and simmer in a saucepan for about 5 minutes until soft and thick.
4. Stir in honey.
5. Pat only half of the crust into a greased 8x8 square pan making a thin layer all the way to the edges.
6. Spread date filling over the crust smoothing it out so it covers all of the crust beneath it.
7. Pat the remaining crust out on wax paper and transfer ontop of the date filling, remove wax paper.
8. Bake for 20-25 minutes untili firm and golden.
9. Cool in pan.
10. Cut in small squares to serve. Enjoy!
Title: Hazelnut Crinkles
Ingredients:
- 3 flour
- 2 baking powder
- 1/2 salt
- 1 shortening
- 1/4 granulated sugar
- 1 1/3 vanilla
- 1 eggs
- 2 milk
- 1/3 hazelnuts
- 1/2 powdered sugar
Instructions:
1. Preheat oven to 375°F.
2. Mix flour, baking powder and salt in a medium-sized bowl; set aside.
3. Beat shortening in bowl of electric mixer, then add chocolate-hazelnut spread. Add sugar and eggs one at a time until well incorporated.
4. Alternately add dry ingredients and milk into chocolate-hazelnut mixture.
5. Chill dough 2 hours.
6. Remove dough from refrigerator and roll into 1" balls, roll in chopped hazelnuts, then powdered sugar.
7. Place 2" apart on a parchment-lined cookie sheet.
8. Bake about 10 minutes then remove to cooling rack.
9. If they last as long as 3 days, they begin to absorb moisture and crumble, so eat or distribute them before then!
Title: Tapioca Pudding
Ingredients:
- 1 1/2 2% low-fat milk
- 5 sugar
- 1 minute tapioca
- 1 cornstarch
- 1 vanilla
Instructions:
1. Cook over stove until pudding forms.
2. Let cool.
Title: Spring Clouds in Strawberry Sauce (Floating Islands)
Ingredients:
- 3 cream of tartar
- 1/4 sugar
- 1/2 strawberries
- 1 granulated sugar
- 1/3
- 1/2
Instructions:
1. FOR THE CLOUDS: In a large bowl, beat egg whites with cream of tartar untl soft peaks form. Gradually add sugar until whites are thick and glossy.
2. In a large shallow saucepan, heat about 1 1/2 inches of water until just simmering. Using large spoon or ice cream scoop, drop 6 large portions of egg white mixture into water. Simmer for 6-8 minutes, turning gently halfway through cooking time. Lift clouds from water with a slotted spoon and drain on a towel-lined baking sheet. Serve when cooled to room temperarure.
3. FOR THE SAUCE: In a food processor or blender, purée strawberries with sugar and juice until smooth. Add some exrra juice for a slightly thinner sauce if wanted.
4. TO SERVE: spoon sauce into inividual shallow bowls. Arrange a cloud on sauce and garnish with a fresh mint leaf.
5. MAKE AHEAD: Sauce can be prepared , covered and refrigerated up to one day ahead. Meringues can be place on a parchment-lined baking sheet and refrigerated for up to 4 hours ahead.
Title: Healthier Zucchini Chocolate Cake / Brownies
Ingredients:
- 1/2 unsalted butter
- 1 1/4 sugar
- 2 eggs
- 1/2 nonfat yogurt
- 1 vanilla
- 1/3 whole wheat flour
- 2 baking soda
- 1/2 salt
- 1 zucchini
- 1
- 2 1/2
Instructions:
1. Preheat oven to 325°.
2. Sift together cocoa, flours, baking soda, baking powder and salt. Set aside.
3. Cream butter with sugar until light and fluffy. This may take several minutes.
4. Add eggs, yogurt, vanilla and beat until well incorporated.
5. Add butter mixture to flour mixture and stir until just combined.
6. Put in a greased and floured 9 x 13 pan or two 8 inch round pans.
7. Bake for 50-60 minutes or until the cake bounces back to the touch (if making brownies, 10-15 minutes extra bake time may be necessary).
8. After it cools, add chocolate frosting if desired.
Title: Fairy Drops
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 powdered sugar
- 1 baking soda
- 1 cream of tartar
- 1/2 salt
- 1 eggs
- 2 flour
- 2
- 4 1/2
Instructions:
1. In a large mixing bowl beat butter on medium for 30 seconds.
2. Add granulated sugar, powdered sugar, baking soda, cream of tartar and 1/2 tsp of salt.
3. Beat until combined, scraping sides of bowl occasionally.
4. Beat in oil and eggs and extract until combined.
5. Beat in as much of the flour as as you can.
6. Stir in remaining flour by hand.
7. cover and chill for 30 minutes.
8. Scoop dough into rounded spoonfuls.
9. Roll into balls.
10. Place balls on ungreased cookie sheet.
11. With bottom of a glass or a cookie stamp, gently flatten until about 1/4 inch thick.
12. Sprinkle with colored sugar.
13. Bake at 350 for 10-12 minutes or until the edges are lightly browned.
14. Transfer to racks to cool completely.
15. Prep time does not include chilling time.
Title: Tropical Carrot Cake
Ingredients:
- 1 3/4 all-purpose flour
- 4 all-purpose flour
- 2 baking soda
- 2 ground cinnamon
- 1/4 salt
- 1 1/2 granulated sugar
- 1 2/3 eggs
- 3 carrots
- 4 pecans
- 1 raisins
- 1/2 fresh pineapple
- 2 granulated sugar
- 1/2 cornstarch
- 1/4 vanilla extract
- 2 cream cheese
- 1 butter
- 2 confectioners' sugar
- 1/2 vanilla extract
- 1 pecans
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease three 9- by 1 1/2-inch cake pans. Line bottom with circle of wax paper. Grease paper and lightly flour pans.
3. Sift together 1 3/4 cups plus 2 tablespoons flour, baking soda, cinnamon and salt.
4. In large mixing bowl, combine oil, sugar and eggs. With electric mixer, beat at medium speed until light in color, about three to four minutes.
5. At low speed, gradually add flour mixture, beating just until smooth. Combine carrots, nuts, raisins and remaining two tablespoons flour. Gently fold into batter.
6. Pour batter into prepared pans. Bake at 350°F for 28 to 30 minutes. Turn cake out and cool completely, paper side down.
7. For Pineapple Filling:
8. In medium saucepan, combine pineapple and sugar. Cook over low heat, stirring occasionally, until pineapple is tender, about 15 to 20 minutes. Combine pineapple juice and cornstarch, and stir into cooked pineapple; boil for one minute, stirring constantly. Remove from heat; stir in vanilla. Cool. (Can be made ahead and chilled, covered, in refrigerator).
9. In medium bowl, with electric mixer, beat together cream cheese and butter. Add sugar and vanilla; beat until smooth.
10. To assemble cake: Peel paper off cake layers. Place one layer on serving plate. Spread pineapple filling over cake layer.
11. Place second layer on top of filling and spread about 1 cup of icing over cake layer.
12. Top with third layer and spread remaining icing evenly over sides and top of cake. Press chopped, toasted nuts onto sides of cake.
Title: Browned Butter Cream Cheese Frosting
Ingredients:
- 3/4 butter
- 8 cream cheese
- 1 vanilla extract
- 3 1/2 - 4 vanilla bean
- 1 -3 powdered sugar
- heavy cream
Instructions:
1. In a small saucepan, over medium heat, cook 1/2 cup butter (1 stick) until browned and nutty fragranced. Watch carefully, stir occasionally and do not let burn. This should take about 15-20 minutes.
2. Cube the other 1/4 cup of butter (1/2 stick) and place in a mixing bowl with softened cream cheese. Pour browned butter over top and allow to sit for about 3 minutes. Add the vanilla extract or vanilla bean seeds. With an electric mixer, beat until the butter and cream cheese are smooth. Gradually add the confectioners' sugar until the proper consistency is reached. (To avoid lumps, shake/sift sugar through a sieve.) Add 1-3 tablespoon heavy cream, if needed, to thin to a spreading consistency.
3. If the frosting is too soft for decorating, refrigerate for about half an hour before using.
Title: Pistachio Dust Firni
Ingredients:
- 2 cornstarch
- 1/3 sugar
- 3/4 cardamom pod
- 1/2 pistachios
- 1/4
Instructions:
1. Pour about 1/2 cup of the milk into a small bowl, and the rest into a medium saucepan. Whisk the cornstarch with the milk in the bowl until smooth, and then add it to the milk in the saucepan. Whisk in the sugar and cardamom. Cook over medium-high heat, whisking constantly to avoid lumps and it sticking to the bottom, until it’s gently bubbling and thick like cream of wheat, for 4 to 6 minutes.
2. Stir in the almonds. Continue to whisk for 2 more minutes. Take off the heat and pour into a totally dry 9-inch diameter and 3 1/2-inch deep serving bowl (it fills halfway). Let cool for about 30 minutes at room temperature. Then put in the refrigerator and chill until soft but firm, about 1 1/2 hours.
3. Sprinkle with ground pistachios and serve.
Title: Coconut Oatmeal Cookies
Ingredients:
- 3/4 margarine
- 3/4 white sugar
- 1/2 brown sugar
- 1 baking powder
- 1 baking soda
- 1 egg
- 1 all-purpose flour
- 1 whole wheat flour
- 1 oats
- 1 unsweetened coconut
- raisins
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together first 6 ingredients until mixed and smooth.
3. Add next four ingredients individually, mixing between additions.
4. Roll into one inch balls and place on ungreased cookie sheets.
5. Bake 12-15 minutes.
6. Cookies will"puff" and look a bit raw when removed.
7. Once they cool they deflate and are decadently chewy and delicious.
Title: Peanut Butter White Chocolate Chip Pecan Cookies
Ingredients:
- 1/2 granulated sugar
- 1/2 brown sugar
- 1 egg
- 1/4 margarine
- 1/2 peanut butter
- 1 all-purpose flour
- 1/3 whole wheat flour
- 1/2 white chocolate chips
- 1/4 pecans
Instructions:
1. Preheat oven to 375 degrees.
2. Mix together sugars, egg, margarine and peanut butter. Stir until smooth.
3. Gradually stir flours into peanut butter mixture. Stir until well incorporated.
4. Mix in chocolate chips and pecans.
5. Roll dough into balls roughly 1 inch in diameter.
6. Place balls on lightly greased cookie sheet spaced approximately 2" apart.
7. Bake for 8 minutes or until small cracks begin to appear.
Title: Raspberry Foam
Ingredients:
- 4 sugar
- 2 heavy cream
- 1 frozen raspberries
- 1 lemon juice
- 1/2
Instructions:
1. In a bowl, whip the egg whites.
2. Slowly add the sugar until stiff peaks form.
3. In another bowl, whip the cream until stiff and fold into the egg whites.
4. Fold the thawed raspberries (syrup included) into the cream mixture.
5. Add the lemon juice.
6. Divide into individual serving dishes and chill until ready to eat.
Title: 10 Minute Blueberry Layer Cake
Ingredients:
- 2 fresh blueberries
- 4 sherry wine
- 4
- 1/4
Instructions:
1. Slice the sponge cake diagonally across so you have four pieces each 1/2" thick.
2. Place one layer in the bottom of a bowl or on a plate and cover with 1 cup yogurt and 1 cup blueberries.
3. Place the next layer on top and drizzle with the sherry if using, repeat the layers of yogurt and blueberries.
4. Repeat with the final two layers ending up with yogurt and blueberries covering the top.
5. Place in refrigerator until serving.
Title: Easy Milkshake
Ingredients:
- 1 milk
- 1 sugar
- 3 vanilla
- 8
Instructions:
1. Pour the milk into a plastic bag that can be sealed.
2. Add sugar and vanilla.
3. Shake up bag to mix ingredients.
4. Fill a larger plastic bag with ice cubes.
5. Place the bag containing the mixture inside the larger bag and tie a knot in the top.
6. Shake the bag for five minutes. It is helpful to do this outside because the bag leaks.
7. Remove small bag and ENJOY!
Title: Banana-Split Parfaits
Ingredients:
- 1 1/2 instant chocolate pudding mix
- 2 skim milk
- 1 banana
- 8 crushed pineapple
- 1/4 cherries
- 1/4
- 4
Instructions:
1. In a mixing bowl, combine pudding and milk, then beat with an electric mixer on low speed until well blended (about 1-2 minutes).
2. Layer 1/4 cup pudding in each of 4 parfait glasses. Let stand 5 minutes, then top each with 1/4 of banana slices, 1/4 of pineapple, 1 tablespoon strawberry fruit spread, and another 1/4 cup pudding.
3. Garnish with 1 tablespoon whipped topping and a maraschino cherry. Serve immediately.
Title: Publix Buttercream Frosting Copycat/Clone
Ingredients:
- 9 white chocolate
- 12 Philadelphia Cream Cheese
- 6 unsalted butter
- 1 1/2 lemon juice
Instructions:
1. Place the white chocolate in a batter bowl and microwave on high for 30 seconds. Stir. Microwave another 30 seconds, stir, and repeat until the chocolate has melted. Do not overheat, but do make sure all of the particles are melted Set aside.
2. On a plate, microwave the cream cheese on half-power for 1 minute to soften. Set aside.
3. On another plate, microwave the butter on half power for 30-40 seconds, to soften it.
4. In electric mixer, whip the softened cream cheese for 2 minutes. Make sure it is completely fluffed, with no particles of cream cheese remaining.
5. Slowly beat in the melted chocolate and then gradually beat in the butter in chunks, and then the juice. Beat until light and fluffy.
6. Spread on cake, and also makes a great piping mixture for roses, borders, and etc.
7. Note: "This recipe was posted in response to a request for the Buttercream Frosting recipe from Publix Grocery Store chain in Florida. I must say this is the best Buttercream I have every tasted! Just remember, you absolutely must use real White Chocolate! You cannot use vanilla chips or almond bark; the results will be very disappointing if you do. The brand called for "White Satin" is not available in my area but any name brand white chocolate baking bar will work." - Glenda's Kitchen.
Title: Pineapple Angel Food Cupcakes
Ingredients:
- 16 crushed pineapple
- 18 1/4
Instructions:
1. Mix pineapple and angel food cake mix in a large bowl.
2. Fill a 24 cupcake tins with liners and fill each tin approximately halfway.
3. Bake at 350 degrees for about 12-15 minutes.
Title: Simple Red Velvet Cake
Ingredients:
- 1 shortening
- 1 flour
- 1/2 sour cream
- 1/4 water
- 1 eggs
- 3 vanilla extract
- 1 cream cheese
- 1 butter
- 8 confectioners' sugar
- 3 3/4 vanilla extract
- 1
Instructions:
1. CAKE:
2. Move oven rack to center of oven.
3. Preheat to 350 degrees.
4. Grease two 9-inch round cake pans with shortening, then sprinkle with flour.
5. Remove excess flour.
6. Set pans aside.
7. Place cake mix, sour cream, water, oil, food coloring, eggs, and vanilla in a large bowl.
8. Mix with electric mixer on low for 1-2 minutes. Stop.
9. Scrape sides of bowl.
10. Mix on medium speed for 2-3 additional minutes.
11. Divide batter among the prepared cake pans.
12. Place pans in oven.
13. Bake cakes about 25-30 minutes.
14. Remove from oven and let cool on a wire rack for 10-15 minutes.
15. Run a dinner knife around the edge of each layer and turn each layer upside down onto a wire rack, then turn the cakes right side up on another rack.
16. Cool completely, 30-45 minutes.
17. FROSTING:
18. Place cream cheese and butter in a large bowl.
19. Mix with an electric mixer on low, about 30-45 seconds. Stop mixer.
20. Add confectioner's sugar a little bit at a time, mixing on low speed until the sugar is well mixed, 1-2 minutes.
21. Add the vanilla.
22. Mix on medium speed until fluffy, about 1-2 more minutes.
23. Place one cake layer, right side up, on a serving platter or cake plate.
24. Spread top with the frosting.
25. Put second layer, on top of first layer and frost the top and sides.
Title: Easy Jelly Roll Trifle
Ingredients:
- 2 instant vanilla pudding
- 1 milk
- 1 1/2 fresh strawberries
- 1
Instructions:
1. Cut small jelly rolls into 1/2" slices. Or use a full-size jelly roll and freeze any leftover cake for another time.
2. Thaw the Cool Whip topping. Divide it into one cup and two cup portions.
3. Save a few strawberries for garnish. Slice the rest of the strawberries, lightly sugar them and set aside.
4. Arrange jelly roll slices on the sides and bottom of a clear 2-1/2 quart glass bowl or trifle dish or use a 9 x 13 glass dish.
5. For presentation, arrange some strawberry slices around the bottom edge of the bowl before adding the jelly roll slices (optional).
6. Prepare instant vanilla pudding according to box directions using 1-1/2 cups milk. Let stand for 5 minutes to thicken. Fold in the 1 cup of whipped topping.
7. Arrange 1/2 of the strawberries on jelly roll slices; top with pudding, then remaining strawberries and 2 cups of whipped topping.
8. Cover and chill for 8 hours; garnish with whole strawberries with stems or strawberry halves.
Title: Triple Chocolate Brownies
Ingredients:
- 2 1/4 granulated sugar
- 2/3 all-purpose flour
- 2 baking powder
- 1 1/4 salt
- 1 unsalted butter
- 1 eggs
- 3/4 mini marshmallows
- 4
- 1/2
Instructions:
1. Preheat oven to 350. Grease and flour a 9 x 9-inch baking pan.
2. Melt butter and unsweetened chocolate together.
3. Mix together flour, baking powder, salt, melted butter and chocloate mixture, and eggs in a large bowel. Add in sugar, cocoa powder, and marshmallows (if desired). Mix until thoroughly blended.
4. Spread brownie batter evenly into the greased baking pan.
5. Bake for 40-45 minutes or until an inserted toothpick comes out clean (actually took me about an hour). Cool in pan before cutting in squares.
Title: Easy Chocolate Sauce Cake
Ingredients:
- 1 all-purpose flour
- 2 baking powder
- 1 sugar
- 2 cocoa powder
- 1/4 salt
- 1/2 milk
- 2 brown sugar
- 1 cocoa powder
- 4 hot water
- 1 3/4
Instructions:
1. Preheat oven to 350°F.
2. Mix all ingredients except the brown sugar and 4 tbsp cocoa and hot water. Spread into a 9x9 pan or equivalent.
3. Mix brown sugar and cocoa and spread over batter.
4. Carefully pour the hot water over all.
5. Bake at 350°F for approximately 40 minutes.
Title: Dark Chocolate Raspberry Fondue
Ingredients:
- 14 -15 dark chocolate
- 1/2 - 3/4 heavy cream
- 1/4 frozen raspberries
- 5
Instructions:
1. Break chocolate into pieces into medium bowl.
2. Add cream (start with 1/2 c and if you want more after it's all melted, then you may add more. you don't want it too thin!) and raspberry puree. Microwave on med-high (i do 70% power on my microwave) for 1 1/2 minutes. Stir.
3. Microwave approx 1 1/2 minutes more or until chocolate mixture is melted and smooth.
4. Stir in jam. (and more cream, if desired).
5. Place in a fondue pot and serve with dippers of your choice.
6. (Can be stored in freezer up to 2 weeks or can be refrigerated for 1 week before serving).
Title: Fudgy Soufflé Cake With Warm Turtle Sauce
Ingredients:
- 1/4 sugar
- 1/2 hot water
- 6 margarine
- 2 all-purpose flour
- 3 1% low-fat milk
- 3/4 sugar
- 1/4 salt
- 1/8 sugar
- 4 pecans
- 3
- 6
- 3
Instructions:
1. Preheat oven to 375°.
2. Coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle with 1/4 teaspoon sugar. Set aside.
3. Combine cocoa and hot water in a bowl. Stir well; set aside.
4. Melt margarine in a small, heavy saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Add milk, 1/4 cup sugar, and salt; cook 3 minutes or until thick, stirring constantly. Remove from heat. Add cocoa mixture; stir well. Spoon into a large bowl; let cool slightly.
5. Beat egg whites (at room temperature) at high speed of a mixer until foamy. Add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold 1 cup egg white mixture into cocoa mixture; gently fold in remaining egg white mixture. Spoon into prepared soufflé dish.
6. Bake at 375° for 35 minutes or until puffy and set. Remove from oven; serve warm, at room temperature, or chilled with Warm Turtle Sauce.
7. Warm Turtle Sauce.
8. Place caramel syrup in a small bowl; microwave at HIGH 30 seconds or until warm. Stir in pecans.
Title: Almond Lemon and Anise Biscotti
Ingredients:
- 2 eggs
- 3/4 granulated sugar
- 1/2 lemon zest
- 1 anise seeds
- 2 baking powder
- 1 1/4 vanilla extract
- 1 salt
- 1/4 all-purpose flour
- 2
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. In a large bowl, combine the eggs, sugar, oil, lemon zest, aniseeds, baking powder, vanilla and salt.
3. Whisk to blend.
4. Add the flour and almonds and stir until a dough forms.
5. Turn out onto a lightly floured work surface and knead until smooth, about 10 turns.
6. Divide the dough in half.
7. Form each half into a log 2 inches in diameter.
8. Carefully transfer the logs to an ungreased baking sheet, spacing them well apart, and pat to even the shapes.
9. Sprinkle the tops with coarse sugar.
10. Bake until firm to the touch, about 30 minutes (the logs will spread during baking.).
11. Remove from the oven and let cool on the baking sheet for 10 minutes.
12. Leave the oven set at 350 degrees F.
13. Using a spatula, carefully transfer the logs to a work surface.
14. Using a serrated knife, cut crosswise into slices 1/2" thick.
15. Arrange the slices cut side down on the baking sheet.
16. Return to the oven and bake until brown, about 20 minutes.
17. Transfer the cookies to a wire rack to cool.
18. Store in an airtight container at room temperature for up to 2 weeks.
Title: Blueberry Cream Cheese Dessert With Pretzel Crust
Ingredients:
- 2 white sugar
- 3/4 butter
- 3/4 vanilla
- 22 cream cheese
- 1 powdered sugar
- 1
Instructions:
1. Using a zip-loc bag and a rolling pin, crush pretzels. Add to a mixing bowl.
2. Add sugar and melted butter, Mix. Set aside 1/2 C mixture for topping.
3. Press the remaining pretzel mixture into a 13' x 9" dish.
4. Using a stand mixer, beat whipped topping and cream cheese about 3 minutes.
5. Add powdered sugar and vanilla.
6. Spread one half of cream cheese mixture over pretzels in the dish.
7. Top with the can of blueberry pie filling. Use the back of a spoon to gently spread it out.
8. Top bluebarry mixture with the rest of the cream cheese mixture.
9. Sprinkle with 1/2 C pretzel mixture.
10. Refrigerate overnight.
Title: Blackberry and Cream Parfaits
Ingredients:
- 1 boiling water
- 1 cream cheese
- 1/2 sugar
- 1 Cool Whip
- 3 fresh blackberries
- 1
- 2
Instructions:
1. In a saucepan, dissolve the jello in the boiling water; add the orange juice; stir and set aside.
2. In a bowl, add the cream cheese and sugar.
3. With an electric mixer, beat at medium speed until smooth and fluffy.
4. Gradually add the jello mixture to the cream cheese mixture, beating on low speed until smooth.
5. Refrigerate jello-cream cheese mixture until the consistency of unbeaten egg whites.
6. Fold in Cool Whip.
7. Alternate layers of jello mixture and blackberries in parfait glasses.
8. Chill until ready to serve.
Title: Chewy Monkey Brownies
Ingredients:
- 1/2 creamy peanut butter
- 4 butter
- 1 margarine
- 1 brown sugar
- 2 vanilla
- 1 2/3 eggs
- 1 baking powder
- 1/4 salt
- 1/2 bananas
- 2
Instructions:
1. Preheat oven to 350 F.
2. Grease an 8 inch square baking pan.
3. Combine peanut butter and butter in a mixing bowl, and beat until smooth and well blended.
4. Add the brown sugar and vanilla and beat well.
5. Add the eggs and mashed banana, beat until well mixed. Mixture will be slightly runny.
6. Combine the flour, baking powder and salt, then stir and toss them together.
7. Add to the first mixture and beat until completely mixed.
8. Stir in the nuts.
9. Spread the batter (should be stiff by now) evenly in baking pan.
10. Slice last banana and place slices across the top of the batter.
11. Bake for 25 to 30 minutes or until a toothpicked inserted in the center comes out barely clean.
12. Remove from oven and cool on a rack.
Title: Coke Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 baking soda
- 1/2 buttermilk
- 1 1/2 miniature marshmallows
- 2 marshmallow cream
- 2 eggs
- 1/2 - 1 margarine
- 1/2 margarine
- 1 powdered sugar
- 6
- 1/2
- 1
- 2
Instructions:
1. Mix together flour, sugar, and marshmallows; set aside.
2. melt and bring to a boil margarine, oil, cocoa and coke.
3. When mixture boils pour into flour mixture.
4. Beat eggs, buttermilk, soda add to mix.
5. Stir well.
6. This batter will be thin.
7. Bake at 350 degrees in greased 13x9-inch pan for 30 to 45 minutes.
8. Frosting: Combine margarine, cocoa, coke. Heat to boiling point remove from heat.
9. Add sugar and nuts. Spread on cake while hot!
Title: Passover Brownies
Ingredients:
- 2 eggs
- 1 sugar
- 1/4 salt
- 1/2 chocolate chips
- 1/4
- 1/2
Instructions:
1. Preheat oven 325 degrees and grease an 8"square pan.
2. Beat eggs and sugar together.
3. Blend in cocoa, oil, and salt.
4. Gradually mix in cake meal; add nuts and/or chocolate chips if desired.
5. Bake at 325 for 25 minutes (top will be shyny and edges dry).