lumicero/recipes-ing2inst huggingface dataset:
Title: Sour Cream Chocolate Fudge Cake With Chocolate Buttercream
Ingredients:
- 4 eggs
- 1 1/4 sugar
- 1 walnuts
- 1/2 flour
- 4 baking powder
- 1 sour cream
- 1/2 vanilla
- 1 butter
- 1/2 vanilla
- 1/4
- 1/2
Instructions:
1. FOR THE CAKE: Place all the ingredients in a food processor and blend for 30 seconds, or until the nuts are finely chopped.
2. Pour batter into a 10-inch buttered springform pan and bake in a 350°F oven for about 30 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan. Remove cake from pan.
3. When cool, swirl Chocolate Buttercream on the top, in a decorative fashion and frost the sides. This is a low cake, so don’t think anything went wrong. Serves 8.
4. FOR THE BUTTERCREAM: In a bowl, stir together melted chocolate and melted butter until blended. Stir in vanilla. Yields 3/4 cup frosting.
5. NOTE: If you own a microwave oven, chocolate chips and butter can be melted together by placing in a bowl and microwaving for 1 minute on high. Turn the bowl and microwave for an additional 30 seconds. Stir together until blended.
6. If you don’t have springform pan then use a regular 10 inch pan and put parchment paper or waxed paper to cover the bottom of cake pan. Grease and sprinkle with flour and the cake will come out.
7. Easiest & Best! Coffee Cakes and Quick Breads.
Title: Banana Chocolate Chip Muffins
Ingredients:
- 3 bananas
- 1/2 sugar
- 1 egg
- 1/4 margarine
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 chocolate chips
- 1 1/2 flour
Instructions:
1. Mash bananas in large bowl.
2. Add sugar to mashed bananas.
3. Melt margarine in cereal bowl in microwave. Set microwave on high for 30 to 60 seconds.
4. Beat egg in small bowl.
5. Add egg and melted margarine to banana mixture.
6. Combine baking powder, baking soda, salt, and flour in another bowl.
7. Add the dry ingredients to the wet mixture. Stir with a wooden spoon only until the dry ingredients are combined. DO NOT overmix.
8. Fold in the chocolate chips.
9. Grease muffin tin.
10. Fill cups 3/4 full.
11. Bake at 375°F for 15 to 20 minutes.
12. You can also use muffin cup liners if you want.
13. Enjoy!
Title: Peanut Butter & Chocolate Chip Cheesecake Cookie Cups
Ingredients:
- 1 cream cheese
- 2 eggs
- 1 vanilla extract
- 2
- 1
Instructions:
1. PREHEAT oven to 325°F Paper-line 24 muffin cups. Cut each square in half. Place one piece of dough in each muffin cup.
2. BAKE for 10 to 12 minutes or until cookie has spread to edge of cup.
3. BEAT cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Spoon about 3 tablespoons cream cheese mixture over each cookie in cup.
4. BAKE for additional 15 to 18 minutes or until set. Remove from oven to wire rack. While still warm, top cheesecakes with morsels. Morsels will soften but will retain shape. Cool completely. Refrigerate for 1 hour.
Title: Fresh Banana Layer Cake
Ingredients:
- 2 1/4 cake flour
- 3/4 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 banana
- 1/4 plain yogurt
- 1 1/2 vanilla
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 confectioners' sugar
- 8 cream cheese
- 1/2 butter
- 2 vanilla
- 2 -3 bananas
Instructions:
1. Preheat oven to 350F.
2. Butter and flour three 8" round cake pans, knocking out excess flour.
3. Into a bowl sift together first four ingredients.
4. In a small bowl, whisk together mashed banana, yoghurt or buttermilk, and vanilla.
5. In a large bowl, using an electric mixer, beat together butter and sugar until light and fluffy.
6. Beat in eggs 1 at a time, beating well after each addition.
7. Stir dry ingredients and banana mixtures alternately into the creamed mixture, beginning and ending with flour mixture, and stirring after each addition until just combined. (Do not overmix)
8. Divide batter evenly among pans, smoothing tops, and bake in upper and lower thirds of oven, switching position of pans halfway through baking, about 18-20 minutes total, or until layers are springy to the touch and a tester comes out clean.
9. Cool layers in pans on racks 10 minutes.
10. Run a thin knife around edges of pans and invert layers onto racks to cool completely.
11. (Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.) Frosting: Into a large bowl, sift confectioners' sugar.
12. In another large bowl and using an electric mixer, beat together cream cheese and butter until light and fluffy.
13. Beat in vanilla and a pinch salt.
14. Beat in confectioners' sugar, a little at a time, and beat frosting until smooth.
15. Cut 2-3 firm-ripe bananas diagonally into thin slices.
16. Put a cake layer on a serving plate and spread with a thin coating of frosting.
17. Arrange one layer of banana slices on frosting, overlapping them slightly, and top with second cake layer.
18. Spread cake layer with another thin coating of frosting and arrange 1 more layer of banana slices in same manner, cutting and using slices from third banana if necessary.
19. Top bananas with remaining cake layer and spread remaining frosting over top and sides of cake.
20. (Cake may be made 8 hours ahead and kept in a cake keeper at cool room temperature.).
Title: Coconut - Lime Squares
Ingredients:
- 3/4 flour
- 2 flour
- 6 butter
- 1/3 sweetened flaked coconut
- 1/4 confectioners' sugar
- 1/4 salt
- 4 eggs
- 1 sugar
- 1/3 flour
- 1/2 fresh lime juice
- 2 fresh lime juice
- 1 lime zest
- 1/3 sweetened flaked coconut
Instructions:
1. For crust: Preheat oven to 325F.
2. Butter and flour an 8-inch square baking pan, knocking out excess flour.
3. Blend together with fingertips flour, butter, coconut, confectioners<U+0092> sugar and salt until mixture resembles coarse meal.
4. Pat mixture into prepared pan and bake in middle of oven 25-30 minutes, or until golden-brown.
5. Reduce oven temperature to 300F.
6. Make filling: Whisk together eggs and sugar until combined well and stir in flour, lime juice and zest.
7. Pour filling mixture over crust and bake in middle of oven for 20 minutes.
8. Top custard with coconut garnish and bake 5-10 minutes longer, or until just set.
9. Cool on rack and chill 1 hour.
10. Cut into 16, 2-inch squares.
Title: Chocolate Almond-Pear Crisp in a Foil Pouch #RSC
Ingredients:
- 8 pears
- 1 oats
- 1 brown sugar
- 1 flour
- 1/2 ground cinnamon
- 1/4 butter
- 2 vanilla ice cream
- 1/4
- 2
Instructions:
1. Place two 1-foot by 2-feet sheets of heavy duty Reynolds Wrap on a work surface, one atop the other to double the thickness. Place sliced pears in center of foil. Sprinkle with lemon juice to prevent browning.
2. In bowl of electric mixer, stir oats, brown sugar, almonds, flour, and cinnamon. Beat in butter until mixture forms coarse crumbs. Stir in chocolate chips, then spoon over pears.
3. Bring up sides of foil to form a sealed pouch. Place in covered grill over medium heat for 20-25 minutes, or bake at 400 degrees for 30-35 minutes. Open pouch and spoon dessert into serving dishes. Serve with ice cream if desired. Serves 6.
Title: Pistachio Souffles With Soft Chocolate Centers
Ingredients:
- 2 milk
- 2 vanilla beans
- 7 heavy cream
- 8 heavy cream
- 1 dark chocolate
- 1 3/4 dark chocolate
- 4 unsalted butter
- 1 milk
- 3 vanilla bean
- 1 3/4 granulated sugar
- 1/2 all-purpose flour
- 1/4 cornstarch
- 1/4
- 4
- 2
- 4
- 1/4
Instructions:
1. FOR THE CREME ANGLAISE: prepare an ice-water bath. Set aside.
2. Combine milk, vanilla seeds and cream in a medium heavy bottom saucepan; bring to a boil over medium-high heat.
3. In a medium bowl, whisk together egg yolks and sugar until pale and thickened. Remove milk mixture from heat, and while whisking the yolk mixture, slowly add milk. When thoroughly combined, transfer mixture back to the saucepan. Cook, stirring, until mixture coats the back of a spoon, 3-6 minutes.
4. Strain mixture through a fine sieve into medium bowl set over the ice-water bath. Continue stirring until mixture has cooled. Creme Anglaise may be stored in a covered container in the refrigerator for up to 4 days.
5. PREPARE GANACHE: Place cream in a heavy bottomed saucepan and bring to a boil. Place chocolate in a medium bowl. Pour cream over chocolate and stir until chocolate is melted. Transfer to freezer until frozen, about 1 1/2 hours. Using an ice cream scoop, evenly divide chocolate into 6 portions, place portions on a plate or small baking sheet, and return to freezer.
6. PREPARE THE MOLDS: Butter six 1-cup alminum dariole molds; coat with grated chocolate. Refrigerate until ready to use.
7. PREPARE CREME PATISSIERE: Combine milk, vanilla bean and seeds in a medium saucepan and bring to a boil. Remove vanilla bean and discard. Whisk in pistachion paste.
8. I a large bowl, whisk together granulated sugar, egg yolks, flour and cornstarch. Slowly add a quarter of the milk mixture to the egg mixture, whisking constantly. Slowly whisk the egg mixture into the remaining milk mixture. Place saucepan over medium heat, and cook, whisking until thick and smooth, about 2 minutes. Place 1/4 cup Creme patissiere in a medium bowl, whisk until completely cooled and set aside. Reserve remaining creme patissiere for another use.
9. Preheat oven to 350°F.
10. PREPARE MERINGUE:.
11. In the bowl of an electreic mixer, fitted with the whisk attachment, beat egg whites until foamy. Continue beating while slowly adding superfine sugar. Beat until shiny stiff peaks form.
12. Fold half of the meringue into the creme patissiere. Continue folding in meringue in 3 batches. Spoon mixture into prepared molds filling about 3/4 full. Place 1 cube frozen ganache in the center and continue filling molds with batter until completely full. Bake until souffles rise, 6-8 minutes.
13. Using an immersion blender, froth creme anglaise. Divide creme anglaise evenly between 6 warm serving bowls. Invert each souffle into the center of the bowl; serve immediately.
Title: Apple Crisp
Ingredients:
- 6 apples
- 1 flour
- 1 1/2 brown sugar
- 1 butter
- 1 1/2 oats
Instructions:
1. preheat oven to 350 degrees Fahrenheit.
2. core apples and cut into slices.
3. spread apples into a buttered 9x13 in glass dish.
4. mix together flour and brown sugar.
5. cut in butter into the mixture.
6. mix in oats.
7. sprinkle over apples and pat down.
8. bake for 35 - 40 minutes.
Title: Baklava Wafer With Yoghurt and Lemon Honey Syrup
Ingredients:
- 4 phyllo pastry
- 50 butter
- 1 walnuts
- 1/4 raw sugar
- 1/2 ground cinnamon
- 180 honey
- 1/2 lemons, juice and zest of
- 2
Instructions:
1. Preheat grill in oven.
2. Take 1 sheet pastry and brush with butter. Keep sheets that you arent working with covered with damp teatowel.
3. Place another sheet over the top of the first. Brush with butter. Repeat for all sheets.
4. Brush the final layer with butter and sprinkle with walnuts, sugar and cinnamon.
5. Cut the stack into 9 pieces (about 14cm x 9cm each). Cut each rectangle into half diagonally to form triangles.
6. Place on baking tray lined with baking paper and place under grill for 3-4 minutes.
7. Keep watch as it can burn very quickly! Just until it caramelises.
8. Cool on wire racks.
9. To make syrup:.
10. Combine the ingredients and small saucepan bring to the boil and boil 1 minute. Remove from heat and cool.
11. To serve:.
12. Place 1 baklava wafer in centre of 6 plates. Top with dollop yoghurt, another wafer, more yoghurt and finally another wafer and sprinkle liberally with syrup.
Title: Billy's Vanilla, Vanilla Cupcakes
Ingredients:
- 1 3/4 cake flour
- 1 1/4 unbleached all-purpose flour
- 2 sugar
- 1 baking powder
- 3/4 salt
- 1 unsalted butter
- 4 eggs
- 1 pure vanilla extract
- 1
Instructions:
1. Preheat oven to 325°. Line cupcake pans with paper liners; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined.
3. Add butter, mixing until just coated with flour.
4. Add eggs, one at a time.
5. In a large glass measuring cup add milk and vanilla.
6. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
7. Using an ice cream scoop for even cupcakes, divide batter among liners, filling about two-thirds full.
8. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
9. Transfer to a wire rack to cool completely. Repeat process with remaining batter.
10. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake.
11. Decorate with sprinkles, if desired. Serve at room temperature.
Title: Cherry Cheesecake Bites
Ingredients:
- 1 cherries
- 1 cream cheese
- powdered sugar
- graham cracker crumbs
Instructions:
1. In a food processor combine the Cream Cheese with the Powdered Sugar, add to a bowl.
2. Add the Graham Cracker crumbs to a separate bowl.
3. Dip a Cherry or a few, into the sweetened cream cheese, BUT DON’T EAT IT YET, control yourself -geez! Just kidding.
4. Then dip it into the graham cracker crumbs, halfway or all the way up to the stem if you like. It's nice to leave just a little of the cream cheese mixture showing.
5. Such a lite & fun way to enjoy all the greatness of cheesecake with none of the work.
6. Enjoy!
Title: Crostoli - Knot Cookies
Ingredients:
- 2 butter
- 1 1/2 all-purpose flour
- 3 eggs
- 2 granulated sugar
- 1/2 salt
- 1/2
- 1/8
Instructions:
1. In a small mixing bowl cut butter into flour till it resembles small peas.
2. Combine eggs, sugar, almond& orange extracts and salt.
3. Stir into flour mixture.
4. Turn onto a floured board,knead until smooth.
5. Cover and let rest for 30 minutes.
6. Divide dough into 2 equal parts.
7. Roll each half into a 12X6 in rectangle.
8. Cut into 6X3/4 inch strips.
9. Carefully tie strips into knots.
10. Fry a few at a time in deep fat (oil).
11. (375 degrees) till golden brown (3minutes) flip once.
12. Drain well.
13. Cool and dust with powdered sugar.
Title: 2-Step Pound Cake (For a Kitchen Aide Mixer)
Ingredients:
- 4 flour
- 3 sugar
- 1 butter
- 3/4 milk
- 6 eggs
- 2 vanilla extract
Instructions:
1. Preheat oven to 325 degrees Farenheit.
2. Layer in mixer in order given.
3. Beat at low 1 minute.
4. Scrape sides.
5. Beat at medium 2 minutes.
6. Pour batter into a greased and floured 10 inch tube pan.
7. Bake at 325 for 1 hour and 30 minutes or until it tests done in the middle.
8. Cool in pan for 10 minutes.
9. Remove from pan and cool completely.
Title: Chocolate Mousse
Ingredients:
- 250 chocolate
- 40 unsalted butter
- 75 espresso coffee
- 50 water
- 4 eggs
Instructions:
1. Break the chocolate into small pieces and place in a saucepan with the butter, coffee and hot water.
2. Heat on the lowest setting and let the chocolate and butter melt.
3. Only stir once or twice, any more and the chocolate may become gritty.
4. While the chocolate is melting, beat the whites to a thick froth.
5. When it's done melting, stir once and take off the heat.
6. Leave to cool for a few minutes until the mixture is warm but not hot.
7. Mix the egg yolks with a fork, then fold into the chocolate, butter and coffee mixture.
8. Stir three or four times to amalgamate.
9. With a metal spoon, slowly fold in the beaten egg whites, taking care not to knock out the air.
10. Pour the mixture into small serving dishes, cover with saran wrap and refrigerate for a couple of hours until thick and glossy.
Title: Upside Down Banana Cake
Ingredients:
- 2 bananas
- 10 -20 maraschino cherries
- 1 2/3 flour
- 2 baking powder
- 1 salt
- 2 vanilla
- 3/4 sour cream
- 1 butter
- 1/2 brown sugar
- 1 sugar
- 2 eggs
Instructions:
1. Preheat oven to 350°F.
2. Whisk together dry ingredients in small bowl.
3. Combine sour cream and vanilla and set aside.
4. Cream butter with sugar in large bowl until fluffy. Beat in eggs.
5. In large oven proof pan, melt 1/3 cup of butter with brown sugar over medium-low heat.
6. Cut bananas in slices, varying the style and size or your slices based on your desired pattern. Place them and the cherries in a design (or however you wish!). Leave pan on low heat while preparing rest of batter.
7. Meanwhile, fold dry ingredients and sour cream mixture alternately into wet ingredients.
8. Pour batter carefully onto banana slices and bake for 20-30 minutes or until toothpick inserted comes out dry.
9. Let sit for 5 minutes, then invert onto large tray.
Title: Fresh Peach Cobbler
Ingredients:
- 3 water
- 1/2 sugar
- 2 all-purpose flour
- 1 lemon juice
- 1/2 vanilla extract
- 1/4 ground cinnamon
- 1/2 salt
- 1/4 butter
- 2 all-purpose flour
- 1 sugar
- 1 baking powder
- 1 salt
- 1/4 butter
- 4 eggs
- 2 half-and-half
Instructions:
1. Prepare filling: Bring 2 quarts of water to a boil in a 3-qt saucepan. Gently add peaches; blanch for 15-20 seconds. With slotted utensil, remove from water; cool and peel. Cut peaches in half; discard pits. Cut peaches into thick slices (5 cups).
2. Put peaches, 1/2 cup sugar, 2 tbs. flour, lemon juice, vanilla and almond extracts, cinnamon and 1/4 teaspoons salt in a large bowl.
3. Add 1/4 cup water. Mix peach mixture gently with a wooden spoon and transfer to an 8x8x2" baking dish. Dot with 2 tbs. butter. Preheat oven to 375°F.
4. Prepare Topping: Put 1 cup flour, 1 cup sugar, 1 teaspoons baking powder, 1/4 teaspoons salt, 4 tbs. softened butter and eggs in a small bowl. Beat with a wooden spoon until topping is smooth. Spread topping, with back of wooden spoon, over Peach Filling, trying to space topping evenly.
5. Place Peach Cobbler on center rack in preheated oven and bake for 50 minutes or until peaches are tender and the crust is a light golden brown. Remove from oven to wire rack and let stand for about 30 minutes to cool slightly.
6. To serve: Using a large spoon, gently scoop the Peach Filling along with some of the cake topping into individual serving dishes. Top with a scoop of ice cream or pass pitcher oflight cream or half and half to pour over cobbler. Serve immediately. Maks 6 servings.
Title: Huge Chocolate Chip Cookies
Ingredients:
- 6 eggs
- 2 butter
- 4 1/2 - 5 flour
- 4 sugar
- 2 vanilla
- 2 brown sugar
- 1/2 baking powder
- 2 baking soda
- 1 pudding
- 3/4 chocolate chips
- 3
Instructions:
1. Beat the eggs.
2. Add the butter to the eggs.
3. Add the sugar, vanilla, almond, brown sugar, baking powder, baking soda, and vanilla.
4. Mix well.
5. Add the flour a little bit at a time.
6. Add only enough flour until the texture is what's wanted.
7. Stir in the chocolate chips.
8. Place on an ungreased cookie sheet.
9. Bake at 275 fro 13 to 15 minutes.
Title: Sultana Caramel Self Saucing Pudding
Ingredients:
- 2 butter
- 1/4 brown sugar
- 1 egg
- 1/2 sultana
- 1 vanilla essence
- 1 1/4 flour
- 1 baking powder
- 3/4 brown sugar
- 2 butter
- 1 1/2 water
Instructions:
1. To make the sauce put sugar, butter and water in pan and bring to boil.
2. Put aside.
3. Cream butter and sugar.
4. Add egg and vanilla essence and beat well.
5. Sift in dry ingrediants and add sultanas.
6. If dry may need a little milk.
7. Put the hot sauce into pudding dish, spoon cake mixture on top.
8. Bake at 350 deg F for approx 45 mins.
9. Serve with cream or ice cream.
Title: Simple White Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 3 baking powder
- 1 salt
- 1 milk
- 1/2 shortening
- 2 vanilla
- 4
Instructions:
1. Heat oven to 350 degrees Fahrenheit.
2. Grease and flour two 9 inch round cake pans.
3. In a large bowl, combine flour, sugar, baking powder, salt, milk, and shortening at low speed until moistened.
4. Beat for 2 minutes at medium speed.
5. Add vanilla and egg whites; continue beating an additional 2 minutes.
6. Pour into prepared pans.
7. Bake for 20 to 30 minutes.
Title: Apple Cobbler
Ingredients:
- 1/2 butter
- 1 margarine
- 1 milk
- 1 flour
- 1 sugar
- pear
Instructions:
1. Preheat oven to 350 degrees.
2. On stove top, In a 9x9 Baking Dish or Pan, Slowly melt.
3. butter until bottom is covered.
4. In a bowl, mix combination of flour, sugar and milk.
5. Pour mixture evenly in pan (or dish).
6. Slowly add fruit on top of mixture.
7. Bake in oven at 350 degrees for one hour or until the crust becomes a light to medium brown.
8. Remove from oven and let cool.
9. Top with your favorite ice cream, if desired.
10. Can be served warm or cold.
11. Refrigerate (covered) for later.
12. FOR LARGER RECIPE, SIMPLY DOUBLE ALL INGREDIENTS AND USE 9/13 DISH OR PAN.
13. YOU CAN USE ONE FRUIT OR A COMBINATION.
Title: Peach Almond Crisp (Simple and Lite)
Ingredients:
- 4 rolled oats
- 1 liquid honey
- 1/4
- 2
- 3
Instructions:
1. Preheat oven to 350F degrees.
2. Peaches:
3. If frozen, thaw just half way, so that the peaches are still partially frozen. I like to use my frozen peaches but fresh peaches may be used.
4. Empty peaches and their juice into a 6 cup casserole, set aside.
5. In a small bowl, mix together rolled oats, almonds, splenda brown sugar mix and mix well; drizzle honey over mixture and stir through.
6. Spread rolled oats mixture evenly over peaches in casserole.
7. Bake in 350f degree oven for 45 minutes, until topping is well browned and crisp.
8. Depending on your peaches, this crisp is not sweet, just the way we like it; if you prefer your crisp sweeter add a couple of tablespoons of brown sugar mix to your peaches.
Title: Almond Peach Clafouti
Ingredients:
- 3/4 granulated sugar
- 1/4 amaretto liqueur
- 1 eggs
- 1/4 unsalted butter
- 2 all-purpose flour
- 1 milk
- 1/2 confectioners' sugar
- 1
- 1/4
- 1
Instructions:
1. Mix 1/4 cup granulated sugar and the liqueur in mixing bowl.
2. Add peaches and toss to coat. Let stand at room temperature 30 minutes.
3. Heat oven to 350 degrees.
4. Generously butter 9" round baking dish or glass pie plate.
5. Toast almonds on baking sheet until light brown, 7-10 minutes. I.
6. ncrease oven heat to 375 degrees.
7. Process eggs, egg yolk, and remaining 1/2 cup granulated sugar in food processor fitted with steel blade until blended.
8. With machine running, add butter and flour through feed tube; process 30 seconds.
9. Add milk, almond extract, 3 peach slices, and all the liquid from peaches; process until smooth, about 30 seconds longer.
10. Pour enough batter into prepared dish to measure 1/4" deep.
11. Bake just until set, 5-7 minutes.
12. Arrange peaches over baked batter and sprinkle with almonds.
13. Cover with remaining batter.
14. Bake until puffed and top is browned, 35-45 minutes.
15. Let cool slightly on wire rack.
16. Sift confectioner's sugar over top and serve warm, topping each serving with a dollop of whipped cream.
Title: Sad Cake
Ingredients:
- 16 light brown sugar
- 4 eggs
- 2 Bisquick
- 1 1/2 vanilla extract
- 1 pecan pieces
- 7 flaked coconut
Instructions:
1. Preheat oven to 350 degrees.
2. Spray a 13x9 pan lightly with cooking spray.
3. Cream sugar and eggs together.
4. Mix in Bisquick until well mixed.
5. Add pecans, vanilla, (and coconut).
6. Pour into pan.
7. Bake at 350 degrees for 30 minutes.
8. Note: the cake is supposed to look strange.
9. It rise high in the oven and then caves in in the middle.
10. Serve warm with whipped cream or ice cream or plain.