lumicero/recipes-ing2inst huggingface dataset:
Title: Upside-Down Pecan Cake
Ingredients:
- 1 1/2 pecan halves
- 1/2 unsalted butter
- 2 unsalted butter
- 1 sugar
- 1 flour
- 3 eggs
- 1 baking powder
- 1/4 salt
- 1 orange zest
Instructions:
1. Preheat oven to 350°.
2. Spread pecans in a single layer on a baking sheet; toast until crisp, about 7 minutes.
3. Let cool, then coarsely chop 1/2 cup pecans. Set remaining aside.
4. Place 2 tablespoons butter in a 9-inch round cake pan; heat in the oven until melted, about 3 minutes.
5. Remove from oven; sprinkle 1 tablespoon sugar over butter. Scatter chopped nuts over sugar; set aside.
6. In a food processor, process reserved pecans and flour until nuts are very finely ground. Set aside.
7. Beat remaining 1/2 cup butter and cup sugar until light and fluffy.
8. Beat in eggs, one at a time, until combined.
9. In a small bowl, combine flour mixture, baking powder, and salt; fold into egg mixture. Stir in zest.
10. Pour into prepared pan, smoothing top.
11. Bake until a toothpick inserted in center comes out with a few moist crumbs, 35 to 40 minutes.
12. Cool 10 minutes in pan; invert onto a rack to cool completely, bottom side up so the butter-pecan layer is on top.
Title: Vegan Caramel Sauce
Ingredients:
- 1 sugar
- 1 soymilk
- 1 arrowroot
- 1 water
- 1/2 soy margarine
- 2 vanilla
- 1
Instructions:
1. Mix arrowroot and water together, blending until smooth then set aside.
2. Mix all other ingredients in heavy saucepan and bring to boil.
3. Lower heat and simmer, stirring constantly, for 2-3 minutes.
4. Add arrowroot and water mixture to sauce and simmer 2-3 more minutes.
Title: Extremely Good Low Fat Iced Pumpkin Cheesecake
Ingredients:
- 11 fat free graham crackers
- 1 cinnamon
- 2 sugar
- 1/4 walnuts
- 1/4 fat free cream cheese
- 4 sugar
- 1 1/2 skim milk
- 2 eggs
- 3 pumpkin puree
- 15 fat free sour cream
- 1 vanilla extract
- 1 flour
- 1/4 cinnamon
- 1/2 nutmeg
- 1/8
- 16
Instructions:
1. Preheat oven to 350 degrees with a waterbath.
2. Crush graham Crackers, mix 2 T sugar, 1 tsp cinnamon, toasted walnuts, and butter. Press the mixture into a 10" springform pan.
3. Cream the creamcheese, mix in the pumpkin puree,1/2 tsp cinnamon, 1/8 tsp nutmeg.
4. Add 1 1/2 cups sugar, milk, eggs, sour cream, vanilla, and flour, mix until smooth, and pour onto the crust.
5. Bake about 1 hour or until the middle slightly wobbles. Pull out of the oven, rest for 15 minutes, cover and refridgerate (the longer the better, we try for over night which is difficult).
6. Top with icing.
Title: Raisin Bread Pudding
Ingredients:
- 5 butter
- 2 seedless raisin
- 1/2 salt
- 1/4 sugar
- 1/3 eggs
- 3 evaporated milk
- 1 1/2 water
- 1 1/2 cinnamon
- 1/4 brown sugar
- 2
Instructions:
1. Butter toast and cut into cubes. Alternate layers of bread and raisins in a greased baking dish 9 x 9.
2. Mix salt,sugar,eggs,milk and water in a medium bowl. Pour over layers and let stand about 20 minutes.
3. Combine cinnamon and brown sugar and sprinkle over top of pudding.
4. Bake in preheated oven 325F for 25 - 30 minutes or until firm.
Title: Easy Devil's Food Chocolate Cookies (Gift Mix in a Jar)
Ingredients:
- 1 sour cream
- 1
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Place the cake mix in the jar.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. EASY DEVIL'S FOOD CHOCOLATE COOKIES GIFT TAG:
6. Additional ingredients to be added by the recipient: 1 (8 oz) container sour cream.
7. COOKIE INSTRUCTIONS:
8. Preheat oven to 350.
9. Place the contents of the jar in a large bowl.
10. Add the sour cream, using an electric mixer on low speed, combine until well mixed.
11. Drop the dough by heaping teaspoonfuls onto a lightly greased baking sheet, spacing the cookies about 2 inches apart.
12. Bake for 10-12 minutes, or until the edges are light brown in color.
13. Allow to cool for 1 minute on the baking sheet, then transfer to wire racks and cool completely.
14. Serve immediately or store in an airtight container for up to 1 week.
Title: Instant Banana Date Dessert (Vegan & Good for You Too!)
Ingredients:
- 1 banana
- 1/4 pitted dates
- 1
Instructions:
1. Peel & chop the bananas & dates & mix them with the creamer in a bowl or a dessert dish.
2. Drizzle the chocolate syrup over the fruit & cream mixture & eat up!
Title: Fresh Fig Pie
Ingredients:
- 1/2 - 3/4 fresh fig
- 3/4 sugar
- 1 lemon juice
- 3 butter
- 1 margarine
- 2
Instructions:
1. Peel and slice figs (enough for 3 cups).
2. Stir sugar, orange peel, and lemon juice into figs.
3. Turn fruit into unbaked pie shell.
4. Dot with butter.
5. Bake at 450 degrees 10 minutes; reduce oven temperature to 350 degrees 25 minutes.
Title: Hague Bluff
Ingredients:
- 3 sugar
- 1/2 ladyfingers
- 1
- 2
Instructions:
1. Put raspberry syrup, sugar and the unbeaten white of egg in a deep bowl or in an electric-mixer.
2. Beat by hand 10 minutes or more, the idea being that the longer one beats, the more one gets.
3. Serve with a wafer or a lady finger.
4. In Holland it is made of red currant juice, but I believe that is not available in the shops in England and America.
5. But you can choose raspberry syrup as a substitute.
Title: Coconut Milk Brownies With Secret Ingredient
Ingredients:
- 1/2 butter
- 2 sugar
- 1 coconut milk
- 2 eggs
- 1 vanilla extract
- 1 1/4 cocoa powder
- 1 salt
- 1 baking powder
- 1 1/2 whole wheat flour
- 2 kale
- 8 ganache
- 1 heavy whipping cream
Instructions:
1. Steps:
2. (preheat over to 350 degrees and butter or grease a 9x13" pan).
3. Blend dry ingredients (flour, baking soda, salt and cocoa powder) in one bowl.
4. In another bowl, mix melted butter, eggs, sugar, vanilla and coconut milk until well mixed. Add kale and mix to blend.
5. Add wet ingredients to dry ingredients and mix to incorporate until you see no lumps.
6. Bake in the oven for 35-40 minutes until tester comes out clean. Cool completely before frosting.
7. Ganache:
8. Add the chocolate into a shallow glass and heat-proof pan (like Pyrex). Heat cream over medium heat in a saucepan until it comes to a boil. Remove and pour over the chocolate. Do not disturb for a few minutes, at which point you can stir to make sure the cream and chocolate are well blended.
9. Allow to cool at room temperature for a few hours until the ganache is set and can be spread as a frosting. Ganache can be kept at room temperature for up to two days and then refrigerated for at least a week.
Title: Bed-Of-Roses Rhubarb Mess
Ingredients:
- 200 rhubarb
- 25 caster sugar
- 4 pistachios
- 2
- 150
- 6
- 1
Instructions:
1. Put the rhubarb, caster sugar, orange juice and rose petals in a pan and slowly bring to the boil on a medium heat. Reduce the heat and simmer for 4-5 mins until the rhubarb is tender. Remove from the heat and allow to cool.
2. To serve, softly whip the Greek-style yoghurt and stir in the crushed meringues.
3. To assemble, add a spoonful of the cooled rhubarb to 2 tall serving glasses, then top with a dollop of the yoghurt mixture. Repeat these layers until all your mixture is used up. Decorate with the chopped pistachios and a few dried rose petals. Serve immediately.
Title: Plum Kuchen
Ingredients:
- 15 prunes
- 1 sugar
- 1/4 butter
- 1 egg
- 1 milk
- 3/4 flour
- 1 baking powder
- 1/4 salt
- 1/4 confectioners' sugar
Instructions:
1. Several hours (or even a short time) before baking, layer plums in a dish. Sprinkle with 1/4 c sugar and let stand, turning frequently. (Can add a small splash of cassis for good taste. Yum).
2. For the cake, combine another 1/4 c sugar and melted butter in a bowl and mix well, using a wooden spoon or a whisk. Beat in milk and egg. Sift flour with baking powder and salt and mix into batter, blending well.
3. Turn into a buttered 9 inch cake pan (or 8"square) or 7 x 11 pan.
4. Drain plums reserving liquid and stand them up on end in batter. Combine bread crumbs, cinnamon and remaining 1/2 c of sugar and sprinkle over plums.
5. Pour reserved plum juice over all and bake 40 minutes at 350.
6. Just before serving, dust with confectioner's sugar.
Title: Peanut Butter Pie
Ingredients:
- 1 2/3 milk
- 1/2 sweetened condensed milk
- 1 cream cheese
- 2 vanilla extract
- 1
- 16
- 1
Instructions:
1. In a medium saucepan, combine peanut butter chips, milk, and 1/3 cup sweetened condensed milk over low heat.
2. Cook until mixture is thick and smooth, stirring constantly.
3. Remove saucepan from heat and allow mixture to cool to room temperature.
4. In a large bowl, with an electric beater on medium speed, beat cream cheese until fluffy.
5. Gradually beat in remaining sweetened condensed milk and the vanilla. With a spoon, stir in chopped peanut butter cups.
6. Add whipped topping to milk mixture and blend completely with a spoon.
7. Pour milk mixture and cream cheese mixture alternately into pie crust, ending with cream cheese mixture.
8. Swirl with a knife to get a marbled effect.
9. Cover and freeze until firm.
10. Let stand at room temperature for 10 minutes before serving.
Title: Carrot Cake
Ingredients:
- 2 flour
- 2 baking powder
- 1 1/2 baking soda
- 1 cinnamon
- 1 salt
- 2 sugar
- 1 1/2 eggs
- 4 carrots
- 2 cream cheese
- 1/2 butter
- 3 icing sugar
- 1/2
- 2
Instructions:
1. Sift together first"5" ingredients.
2. In separate bowl, mix together, sugar, oil and eggs together, well.
3. Add dry ingredients to wet.
4. Stir well.
5. Add pineapple and nuts.
6. Cook in 350 degree oven for 40- 50 minutes.
7. Ice with Cream Cheese Icing:Cream butter, cheese and vanilla together.
8. Add sugar gradually.
9. Add a touch of milk if needed.
Title: Toffee Cookies
Ingredients:
- 1 sugar
- 1/2 brown sugar
- 1/2 butter
- 1 vanilla
- 2 eggs
- 2 1/4 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1
Instructions:
1. Heat oven to 375°.
2. Use non-stick cookie sheets or spray sheets with light coating of cooking spray.
3. With an electric mixer, beat together sugars, butter, vanilla, and eggs until light and fluffy.
4. Add baking powder, soda, salt, and flour and mix well.
5. Add toffee bits and mix until just combined.
6. Drop dough by rounded spoonfuls spacing 2 inches apart on cookie sheets.
7. Bake at 375° until golden brown.
8. Immediately remove from cookie sheets and place on wire racks to cool.
Title: Auntie Barb's Moist Chocolate Cake
Ingredients:
- 2 1/2 flour
- 2 baking soda
- 2 white sugar
- 2 margarine
- 1 buttermilk
- 1 vinegar
- 1 vanilla
- 2 eggs
- 6 cocoa powder
- 1 boiling water
Instructions:
1. In a bowl combine the sugar and margarine well and then add the buttermilk, vinegar, vanilla and eggs.
2. Using a 2 cup measuring cup put the cocoa in and pour the boiling water overtop and mix well.
3. Add this to the above mixture.
4. Combine the flour and baking soda and add to the cocoa mixture.
5. The batter will be thin.
6. Pour the batter into a greased and floured 9 x 13 pan.
7. Bake a 350 for 30-40 minutes or when tooth pick inserted comes out clean.
Title: Chocolate Chip Oatmeal Cake
Ingredients:
- 1 1/4 boiling water
- 1 rolled oats
- 1/2 butter
- 3/4 brown sugar
- 3/4 granulated sugar
- 2 eggs
- 1 vanilla
- 1 1/3 flour
- 1/2 salt
- 1 baking soda
- 3/4 cinnamon
- 1/4 nutmeg
- 1 1/2 pecan halves
- 1/2
- 1/4
Instructions:
1. Preheat oven to 350*.
2. Pour boiling water over rolled oats and let stand 20 minutes.
3. Beat butter until creamy. Gradually add sugars beating until fluffy. Blend in vanilla and eggs.
4. Add softened oatmeal and mix well. Set aside.
5. In medium bowl, combine flour, salt, baking soda, cinnamon and nutmeg. Add dry ingredients to creamy mixture.
6. Stir in 1 cup dark chocolate chips and 1/4 cup toffee bits.
7. Pour batter in 9”x13” greased pan.
8. Sprinkle remaining chocolate chips. toffee bits and pecans on top of cake.
9. Bake for 45 minutes.
10. Tip: Good dessert for a picnic or a potluck meal.
Title: Aida's Single Pie Crust
Ingredients:
- 1 3/4 all-purpose flour
- 2 sugar
- 3/4 salt
- 6 butter
- 1/4 shortening
- 7 -8
Instructions:
1. In a large bowl mix together the flour, sugar, and salt.
2. Cut in the butter until there are large crumbles.
3. Cut in the shortening until incorporated. The crumbles do not have to be uniform in size.
4. Add the ice water by tablespoon just until the dough can be shaped into a ball.
5. Form the dough into a disk, wrap in plastic wrap and let in rest in the refrigerator.
6. Roll to the desired size on a floured surface, place in pie plate, and pierce the bottom with fork tines.
7. While preheating the oven, put a cookie sheet in the oven. Place the pie plate on this hot surface while baking to ensure a flaky bottom crust.
Title: Coconut Milk Pie With Lemon
Ingredients:
- 1 coconut milk
- 2 1/2 white sugar
- 1 salt
- 3 cornstarch
- 1 coconut flakes
- 1/4 lemon juice
- 5 water
- 2
- 1/4
Instructions:
1. In medium saucepan heat 21/2 cups coconut milk.
2. Add 3/4 white sugar, 3 beaten egg yolks, coconut extract, salt and 4 tablespoons cornstarch together. Add slowly to the hot.
3. mixture.
4. Whisk until mixture starts to thicken. Turn heat down, whisk until glossy and thick.
5. Add coconut flakes and fold into mixture.
6. Cool about 30 minutes.
7. In saucepan add lemon juice, 1/4 cup sugar, 1 tablespoon cornstarch, 1/2 cup water, heat on low, stirring until glossy. Set aside.
8. Stir coconut filling until fluffy, pour into pie pan. Spoon lemon glaze over the top. Chill until serving.
9. Note: Sometimes I substitute powdered white sugar when making the lemon glaze. Also you can add a few drops of yellow food coloring.
Title: Choco - Nut - Cupcakes
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 2 baking powder
- 1 granulated sugar
- 1/2 boiling water
- 1 milk
- 1 eggs
- 1/2 canola oil
- 2 butter
- 1/4 icing sugar
- 1/2
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease a 12 cup muffin pan and set aside.
3. In a small bowl combine flour, baking powder, salt, cocoa and sugar together stirring until all lumps have dissolved and the mixture is smooth.
4. Combine the dry ingredients with the boiling water in a large mixing bowl.
5. Add the eggs, coconut, milk and oil stirring with a wire whisk until mixture comes away from the sides of the bowl.
6. Pour batter into greased muffin cups filling 2/3 full.
7. Bake in pre heated oven for 20 to 25 minutes.
8. To make the icing melt chocolate bar in a medium saucepan over low heat.
9. Add melted chocolate to softened butter in a medium size bowl and stir until butter has completely dissolved into mixture.
10. Stir in icing sugar to make a smooth icing to put over cooled cupcakes.
Title: That Cake! (Aka) Brown Sugar Pudding Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 margarine
- 1/2 butter
- 2/3 water
- 1 brown sugar
- 1/2 vanilla extract
- 1/2 nutmeg
- 1/4 cinnamon
- 1/4 water
- 3 pecans
- 1/2 brown sugar
- 1/2 margarine
- 4 butter
- 1 vanilla extract
- 1/2
Instructions:
1. preheat oven to 350°F.
2. In large mixing bowl beat eggs till blended, while mixer is still going add margarine, water, pudding mix and blend well about 1 minute.
3. After this is done add cake mix beat on medium speed till well blended.
4. Stop mixer then add brown sugar, nutmeg and cinnamon, restart mixer and add your extracts, mix well.
5. Add the 3 Tbsp water blend, then fold in your pecans.
6. Batter should be thick but will still pour slowly out of the bowl.
7. Spray Bundt pan Well with floured baking spray, Pour batter evenly into Bundt pan.
8. Place Bundt pan onto center rack and bake 55-60 minutes, or until cake springs back when pressed.
9. IMPORTANT: *Do not open oven door until your baking time is almost up.(I know it's hard)But opening the oven to early on Bundt cakes cause them to drop.*.
10. When done remove pan from oven and set on wire rack for 5 minutes just long enough for pan to cool a little.
11. Next move the pan into the freezer for 20 minutes.
12. After 20 minutes remove the cake and pan from the freezer and invert it onto a cake plate. and start your glaze.
13. GLAZE:
14. In a sauce pan combine sugar, milk and butter.
15. Cook over medium high heat stirring constantly, Mixture will start to boil.
16. Boil mixture for 3 minutes stirring constantly.
17. After 3 minutes remove from heat then add the vanilla and stir, keep stirring until glaze just begins to thicken.
18. Drizzle the amount of Carmel glaze you want over cake.
19. After cake and glaze have totally cooled sprinkle a lite dusting of powdered sugar over entire cake just before serving.
Title: Cardamom Fork Cookies
Ingredients:
- 1 butter
- 2 baking soda
- 1 ground cardamom
- 1/2 salt
- 2 light brown sugar
- 2 eggs
- 4 1/2 all-purpose flour
- 2 cream of tartar
Instructions:
1. Combine and mix the butter, baking soda, cardamom, and salt.
2. Slowly add and mix in the brown sugar.
3. Beat in the eggs.
4. Combine the flour and cream of tartar and mix in slowly.
5. Chill dough for 3-4 hours, or until it is firm enough to work with.
6. Make 1/2-inch balls of dough and place on an ungreased cookie sheet. Press each cookie with a fork to create a criss-cross pattern.
7. Bake for 10-11 minutes. Be careful not to over-cook. Cookies should still "deflate" a little when poked; they will firm up as they cool.
8. Cool on a wire rack and store in an air-tight container.
9. They are best when served while they're still a little bit warm.
Title: Easy Chocolate Mousse
Ingredients:
- 4 baking chocolate
- 4 eggs
- 4 unsalted margarine
Instructions:
1. Put chocolate in a saucepan and pour hot water on it.
2. Let it sit until a knife inserted into chocolate goes through.
3. Pour off hot water.
4. Add egg yolks to chocolate and mix together.
5. Add margarine and cook over a low heat until melted.
6. Remove from heat and cool.
7. In the meantime, beat egg whites until stiff.
8. Fold in chocolate mixture.
9. Pour in glass bowl.
10. Refrigerate overnight.
Title: Vanilla Fruit Salad for Sixty Plus
Ingredients:
- 5 pineapple chunks
- 1 pineapple chunks
- 4 vanilla instant pudding mix
- 8 mandarin oranges
- 10 red apples
Instructions:
1. Drain pineapple, reserving juice.
2. Place pudding mix in large bowl.
3. Measure pineapple juice, and add as much water as needed to make 6 cups.
4. Stir pineapple juice into pudding mix until thickened, about 4 or 5 minutes.
5. Fold fruit into pudding.
6. Divide fruit salad into four 13 x 9 inch pans that have been lightly sprayed with nonstick cooking spray (like Pam)--each pan should hold about 8 cups of fruit salad.
7. Refrigerate until chilled.
Title: Powdered Sugar Glaze
Ingredients:
- 1 1/4 powdered sugar
- 3 milk
Instructions:
1. Mix milk into sugar.
2. Add more milk, 1 Tbs at a time, if needed to achieve desired consistency.
3. Drizzle on desired product.
Title: Hersheys Chocolate Rolls
Ingredients:
- 2 flour
- 1/4 shortening
- 1/4 butter
- 1 milk
- 2 butter
- 1 sugar
- 1 vanilla
- 1 1/2 sugar
- 6 water
- 2
Instructions:
1. Preheat oven 350 to 375 degrees.
2. Roll out biscuit dough thin.
3. Spread soften butter on top of dough.
4. Add sugar to butter.
5. Add vanilla to butter and sugar.
6. Roll up into a log, pinch sides.
7. Cut into 2 inch rolls.
8. Place in a 9x11x13 cake pan.
9. Put in preheated oven until golden brown.
10. In deep sauce pan mix well sugar and cocoa.
11. Add water to cocoa mixture until well blended.
12. Bring to a boil until thick.
13. When rolls are golden brown let them cool off.
14. Pour chocolate syrup on top of rolls.
15. Let set for about 1 1/2 hrs to 2hrs. This gives the chocolate to be soaked up.
16. Serve and enjoy. Even better in the mornings with coffee. Servings vary. Time fixing also varies.
Title: Easiest Mousse
Ingredients:
- 1 instant pudding mix
- 1 1/2 milk
- 1
Instructions:
1. Prepare pudding mix as directed on package, using 1 1/2 cups milk.
2. Fold in whipped topping and spoon into dessert dishes.
Title: Red Hot Gingersnaps
Ingredients:
- 1 Splenda granular
- 3/4 molasses
- 1/4 unsalted butter
- 1/4 egg
- 1 vanilla
- 1/2 flour
- 2 1/2 baking soda
- 2 ground ginger
- 2 1/2 ground cinnamon
- 1 ground cloves
- 1/2 salt
- 1/2 cold water
- 1/4
- 2
Instructions:
1. Preheat oven to 350°F.
2. Cream together first six ingredients until smooth.
3. In another bowl combine dry ingredients.
4. Pour the dry mixture into the wet mixture.
5. Mix well.
6. Add the water and knead the dough until all ingredients are incorporated and the dough forms into one ball that holds together.
7. Cut ball into 4 equal pieces.
8. Divide each pieces into 12 equal pieces.
9. Wet the palms of your hands slightly while doing the next step.
10. Roll the dough into a ball between the palms of your hands then press and flatted the dough into a cookie(about 1/8-inch thick).
11. Place on a greased cookie sheet.
12. Bake cookies for 12 minutes or until edges begin to brown and cookies crisp up when cool.
13. Makes 4 dozen cookies.
Title: Orange-Kissed Turnip Custards
Ingredients:
- 1 mandarin oranges
- 1 1/2 low sodium soy sauce
- 1 brown sugar
- 1 fresh ginger
- 1/4 turnips
- 2 fat free egg substitute
- 3/4 ground black pepper
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F, and coat four 3/4-cup ovenproof custard cups with no-stick spray.
2. Drain the oranges, reserving 1/2 cup of the juice. Place juice in a medium no-stick sauce pan. Set oranges aside.
3. To the saucepan with the juice, add the stock, soy sauce, brown sugar, and ginger, and bring to a boil over med-high heat.
4. Add turnips, cover, reduce the heat to medium, and simmer for 15 minutes or until turnips are tender. Drain well.
5. Place the turnip mixture in a blender or food processor. Puree until smooth.
6. Add the egg substitute and milk. Process just to combine. Season with salt and pepper.
7. Spoon into the prepared custard cups, tapping each one lightly.
8. Smooth the topsand place in an 8x8-inch baking dish.
9. Add hot water so that it comes halfway up the sides of the custard cups.
10. Bake ofr 20 minutes, or until a knife inserted in the center comes out clean.
11. Carefully remove the baking dish from oven.
12. Gently remove the cups form the water.
13. Garnish with the reserved oranges.
Title: Red Velvet Cake
Ingredients:
- 2 1/4 cake flour
- 1 1/2 sugar
- 1/4 buttermilk
- 1 white vinegar
- 1 salt
- 1/2 vanilla extract
- 2 baking soda
- 1 butter
- 1 eggs
- 1/2
- 2
Instructions:
1. Pre heat the oven to 350 degrees.
2. Cream butter & sugar.
3. Add eggs, one at a time.
4. Combine cocoa powder and red food coloring.
5. Add cocoa/food coloring mixture to the butter, sugar & egg mixture.
6. Mix thoroughly.
7. Add vanilla.
8. Add flour and salt, but alternate adding in buttermilk at the same time.
9. Pour vinegar in a small bowl.
10. Sprinkle baking soda into the vinegar.
11. Pour vinegar mixture in with the batter.
12. Pour batter into (2) round 9 inch pans.
13. Bake for 30 minutes or until toothpick comes out clean.
14. Frost with icing of your choice.
Title: Almost Homemade Buttercream
Ingredients:
- 16 marshmallow cream
- 1 1/2 butter
- 5 fresh lemon juice
- 1 vanilla extract
- 1/2 confectioners' sugar
Instructions:
1. Beat the marshmallow cream using an electric mixer set on low.
2. Add the butter (in 1-inch pieces) and beat until smooth.
3. Add the lemon juice, vanilla extract, and confectioners' sugar, scraping down the sides of the bowl occasionally, and continue to beat on medium-high until smooth and fluffy.