lumicero/recipes-ing2inst huggingface dataset:
Title: Blueberry-Lime Pound Cake
Ingredients:
- 8 unsalted butter
- 2 1/3 all-purpose flour
- 1 1/2 baking powder
- 1/4 salt
- 1/8 salt
- 1 3/4 sugar
- 2 lime zest
- 6 cream cheese
- 4 eggs
- 1 fresh blueberries
- 2 1/2 powdered sugar
- 4 fresh lime juice
- 2
Instructions:
1. Position oven rack in center of oven and heat oven to 350 degrees.
2. Butter and flour a 12 cup bundt pan.
3. Sift flour, baking powder, 1/4 teaspoons and 1/8 tsp of salt into a medium bowl.
4. Put sugar and lime zest in a food processor and pulse 20 times, or until zest is in small pieces.
5. With a stand mixer fitted with paddle attachment, beat butter and cream cheese in large bowl on medium speed until smooth, about 1 minute. Add the sugar mixture and beat on medium until light and fluffy, about 1-2 minutes.
6. With mixer running, add the whole eggs, one at a time, mixing well after each addition and stopping mixer to scrape the bowl twice.
7. Beat in the egg yolk. Reduce mixer speed to low and slowly add flour mixture. Stop the mixer one last time to scrape the bowl and then beat at medium speed until batter is smooth and light, about 20 seconds. With a rubber spatula, gently fold blueberries into batter.
8. Transfer batter to prepared bundt pan, spreading evenly with spatula. Run a knife through batter or top pan lightly against counter to eliminate any air pockets.
9. Bake until a wooden skewer inserted i middle of cake comes out clean, 50-55 minutes.
10. Set pan on a wire rack to cool for 10 minutes and then invert onto the rack, remove the pan, and let cake cool completely.
11. In a spouted measuring cup or bowl, whisk the powdered sugar and lime juice together until smooth. he glaze should be thin enough to pour. If not, add more lime juice, a teaspoons a time. Put a baking sheet under the rack to catch drips and drizzle the glaze over the top and sides of cake. Let the glaze set fully before transferring to cake plate and serving.
Title: Low Carb Almond Pie Crust
Ingredients:
- 1 1/2 butter
- 3 artificial sweetener
- 3
Instructions:
1. Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in the pan and pat into place with your fingertips.
2. Enjoy!
Title: Black Forest Cake
Ingredients:
- 1 2/3 all-purpose flour
- 1 1/2 white sugar
- 2/3 salt
- 1 1/2 buttermilk
- 1 1/2 shortening
- 1/2 eggs
- 2 vanilla
- 1 powdered sugar
- 1/2 salt
- 1 cherries
- 1 vanilla
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease the bottom of two 8-inch round pans.
3. Sift or mix together flour, cocoa, baking soda, and 1 teaspoon salt; set aside.
4. Cream shortening and sugar until light and fluffy.
5. Add eggs and beat well, add vanilla.
6. Add flour mixture, alternating with milk, beat until combined.
7. Pour into 2 cake pans.
8. Bake for 35-40 minutes or until toothpick inserted into the cake comes out clean.
9. Cut each layer in half, horizontally making four layers total.
10. Sprinkle layers with 1/2 cup Kirschwasser.
11. In a separate bowl whip the cream to stiff peaks, then beat in 1/2 teaspoon vanilla and 1 tablespoon Kirschwasser.
12. Add sugar powder and pinch of salt beat again.
13. Spread first layer of cake with 1/3 of the filling top with 1/3 of the cherries repeat with remaining layers.
14. Frost top and sides of cake.
15. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate (I find that it's easier when the chocolate is room temperature).
16. Enjoy the cake!
Title: Devil's Fudge Cake
Ingredients:
- 2 1/2 cake flour
- 1 3/4 sugar
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 3 eggs
- 3/4 unsalted butter
- 1 1/2 warm water
- 1
Instructions:
1. Preheat oven to 350.
2. Coat 2 8-inch pans with cooking spray with flour in it.
3. Sift the cake flour, sugar, baking powder, baking soda and salt into the bowl of mixer fitted with the whisk atttachment.
4. On low speed add the eggs, one at a time, mixing well and scraping down the sides of the bowl after each addition.
5. Add the butter and mix for 2 minutes, until smooth.
6. Add the water and mix for 2 minutes, until smooth.
7. Add the cocoa and mix for 2 to 3 minutes, until evenly mixed throughout.
8. Scrape down the sides of the bowl after each ingredient addition.
9. Divide the batter between the two prepared pans.
10. Bake 40 to 50 minutes, or until cake tests done.
11. Cool in pans for 5 minutes, then cool completely on wire racks.
12. Cool completely before filling or icing; you may even wish to refrigerate the layers for a couple of hours.
Title: Chai-Spice Cookies -- Gluten-Free or Regular
Ingredients:
- 1/2 unsalted butter
- 1/4 granulated sugar
- 1 vanilla extract
- 1 all-purpose flour
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1/2 ground cloves
- 3/4 ground cardamom
- 1/4 salt
- 3/4 powdered sugar
Instructions:
1. Preheat oven to 350°F
2. Beat butter with granulated sugar and vanilla in a medium bowl until well blended. Stir in flour, spices and salt until just combined.
3. Scoop and roll dough into small teaspoon-sized balls and place about an inch apart on parchment paper-lined baking sheets. Bake until lightly golden, 15 to 20 minutes.
4. Cool on the sheet for 5 minutes. Roll warm cookies in powdered sugar and let cool completely on a rack.
5. Store in an airtight container.
6. NOTE: if using a gluten-free flour, please follow your package directions for adding xanthum gum.
Title: Chocolate Buttermilk Cupcakes With Vanilla Buttercream
Ingredients:
- 6 cake flour
- 2 baking soda
- 1 butter
- 1 brown sugar
- 1 sugar
- 1 sour cream
- 1/4 eggs
- 4 buttermilk
- 1 pure vanilla extract
- 1 butter
- 1 1/2 powdered sugar
- 4 1/2 butter flavor shortening
- 1/4 milk
- 1 pure vanilla extract
- 3
- 1
Instructions:
1. Preparation Instructions.
2. Preheat oven to 325°F Prepare two 12-count cupcake pans by lining them with paper liners.
3. Melt chocolate in the top of a double boiler (with simmering water in the bottom part of the double boiler), stirring occasionally. Once it’s smooth remove the bowl from the heat, and let chocolate cool for 5 to 10 minutes.
4. In a medium sized bowl sift together flour and baking soda, set aside.
5. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars together until smooth. Add the sour cream then mix in the eggs one at a time, beating well after each addition. Add buttermilk, vanilla extract and melted chocolate and mix to thoroughly combine. Add the dry ingredients in thirds, mixing well after each addition.
6. Using a medium sized ice cream scoop fill prepared pans with one full scoop each. Bake 15 to 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove pan from the oven and set on a rack to cool.
7. For the buttercream:
8. In the clean bowl of a stand mixer fitted with a paddle attachment beat together butter, powdered sugar, shortening, milk and vanilla. Blend until smooth and creamy. Add food coloring as desired and mix until color is consistent throughout.
9. Pipe or spread frosting onto the cooled cupcakes.
Title: Yin Yang Cupcakes
Ingredients:
- 2 all-purpose flour
- 1/4 salt
- 1 baking powder
- 2 baking soda
- 2 sugar
- 1/2 butter
- 1 milk
- 2 eggs
- 1 vanilla
- 4 butter
- 1/2 confectioners' sugar
- 1/2 half-and-half
- 2 2/3 vanilla
- 1/3
- 1
- 1/4
Instructions:
1. CUPCAKES: Preheat oven to 325 degrees. In a large mixing bowl, mix flour, salt, baking powder, baking soda and sugar together. Add butter and milk and mix at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes.
2. Divide the batter in half, and mix coffee and cocoa powder into one half of the batter, mixing well for 2 minutes to incorporate. (using two pyrex measuring cups or containers with spouts works well for this).
3. Using both hands, pour equally and at the same time both batters into lined muffin tins so that they fill each cup equally side by side (it helps if you have a helper nearby).
4. Carefully place muffin pan into the oven and bake for approximately 20-25 minutes or until toothpick comes out clean. Cool completely on cooling racks.
5. MAKE THE FROSTING: Place butter and confectioners sugar in a bowl and beat until creamy. Blend in half and half and vanilla.
6. Divide the icing and mix cocoa powder into one half, mixing well. Frost a yin-yang design over top in opposing color of each side of the muffin (white frosting on chocolate side, chocolate frosting on white side).
Title: Bread & Butter Pudding
Ingredients:
- 12 salted butter
- 6 caster sugar
- 3 1/2 eggs
- 3 vanilla
- 1 nutmeg
- 1 1/2 heavy cream
- 7 milk
- 18 sugar
- 3
Instructions:
1. preheat oven to 325.
2. butter a 7 x 11 " oven safe dish and arrange buttered bread in dish.
3. beat caster sugar and eggs in a large bowl, beat well and add vanilla and half the nutmeg stir together.
4. pour slowly onto bread and push down bread to soak all bread. sprinkle remaining nutmeg over pudding.
5. place pudding dish in a larger pan and add boiling water in larger pan half way up pudding dish,sprinkle raw sugar over pudding.
6. place in oven and bake for 50 minute until a knife stuck in the center comes out clean.
7. when done remove from oven and let set for 15-20 minute serve warm. Enjoy.
Title: Apple Cake
Ingredients:
- 2 eggs
- 2 sugar
- 1/2 all-purpose flour
- 2 apples
- 4 vanilla
- 1 salt
- 1/2 baking soda
- 1/2 cinnamon
- 2 nutmeg
- 1/2 brown sugar
- 1/2 white sugar
- 1/2 water
- 1 vanilla
- 1 butter
- 1/4
Instructions:
1. Beat eggs until fluffy and light.
2. Gradually add sugar, oil and vanilla.
3. Sift together flour, nutmeg, cinnamon, salt, and soda.
4. Stir in apples.
5. Bake at 350 degrees for 45 minutes.
6. Make topping: Mix sugars and water in pan bring to boil.
7. Boil til clear.
8. Add vanilla.
9. Finish with butter.
10. Pour over warm cake.
Title: Eggless Chocolate Bundt Cake
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 cocoa powder
- 3/4 sugar
- 1/2 brown sugar
- 1 baking soda
- 1/2 salt
- 1 water
- 9 vanilla extract
- 1 apple cider vinegar
- 1
Instructions:
1. Preheat oven to 350°F Grease and flour a 9-inch bundt pan.
2. In a large bowl, sift together flour and cocoa powder. Whisk in sugar, brown sugar, baking soda and salt. Pour in water, vegetable oil, vanilla extract and vinegar, whisking thoroughly, but quickly, until the batter comes together and is quite smooth.
3. Pour into prepared pan.
4. Bake for 45-50 minutes at 350F (my oven was a little wonky, so do check with a toothpick), until a tester comes out clean and the cake springs back when gently pressed.
5. Allow to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Once the cake as cooled, top with any glaze.
Title: Lemon Tea Cookies
Ingredients:
- 3 1/4 baking powder
- 1 1/2 salt
- 1/4 butter
- 3/4 granulated sugar
- 3/4 powdered sugar
- 3/4 eggs
- 1/2 lemon peel
- 2 granulated sugar
- 2
Instructions:
1. MIX flour, baking powder and salt in small bowl. Cream butter, granulated sugar and powdered sugar in large bowl. Blend in oil, eggs, lemon peel and lemon extract. Stir in flour mixture. Cover and refrigerate for 2 hours.
2. HEAT oven to 350°F Shape dough into 1-inch balls. Place 2 to 3 inches apart on ungreased baking sheet. Flatten to 1/8-inch thickness with bottom of glass dipped in granulated sugar.
3. BAKE 10 to 12 minutes, or until edges are light golden brown. Remove cookies from pan immediately. Cool on wire rack.
4. VARIATION:
5. LEMON CRISPS: Follow recipe above, except shape dough into 3/4-inch balls and flatten to 1/16-inch thickness with sugar-dipped glass. Bake 7 to 9 minutes, or until edges are light golden brown.
Title: Summer Cherries Jubilee
Ingredients:
- 16 red currant jelly
- 3/4 cherry brandy
- 1/4 vanilla ice cream
- 1/4 of fresh mint
- 4
Instructions:
1. For each serving, place a scoop of ice cream in a bowl.
2. In a small skillet heat the brandy slowly over low heat.
3. In a medium skillet heat currant over low heat until melted. Add the cherries and orange peel, stirring constantly, until the mixture begins to boil.
4. Just before serving, return to small skillet and ignite the brandy with a match and let it flame for only a few seconds.
5. Pour the flaming brandy over heated cherries and stir quickly until the flame is distinguished.
6. Pour hot cherry sauce over the ice cream scoops.
7. Garnish with a sprig of fresh mint, if desired.
Title: Applebee's Apple Chimi Cheesecake
Ingredients:
- 24 1/4 flour tortillas
- 21 vanilla ice cream
- 10 -12
Instructions:
1. Fold desired amount of apple pie filling into cheesecake filling.
2. Warm tortillas slightly in microwave.
3. Spoon cheesecake mixture into tortillas in a rectangular form offset from the middle.
4. Fold sides in first, bottom, then roll. Ensure that it is sealed all the way around.
5. Roll in wax paper and freeze.
6. When ready to prepare remove fully frozen chimi cheesecakes from wax paper and fry in 350 degree oil for approximately 3-4 minutes.
7. Remove from oil and allow to drain.
8. Roll in cinnamon sugar.
9. Cut in half at an angle.
10. Serve in a puddle of caramel ice cream topping and a scoop of vanilla ice cream!
Title: Bramble Fool
Ingredients:
- 375 blackberries
- 25 -50 caster sugar
- 284 ready-to-serve custard
- 300
Instructions:
1. In a saucepan add the blackberries with 2 tablspoons of cold water and sugar. Heat gently until sugar has dissolved, then bubble for 5 minutes, till fruit has softened and juices are running.
2. Leave to cool.
3. Pass through a strainer to remove the pips.
4. Whip cream till soft peaks form, then stir in custard. Fold in berries gently, so it is slightly marbled.
5. Spoon into serving dishes and chill till ready to eat.
Title: Low Carb Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1 Splenda granular
- 2 eggs
- 1 baking powder
- 1 baking soda
Instructions:
1. Preheat oven to 350 degrees.
2. Mix ingredients together in a large bowl until well-blended.
3. Roll peanut butter mixture into Tablespoon size balls.
4. Bake 12 minutes for chewy cookies; Bake 15 minutes for crisp.
Title: Orange Sultana Squares
Ingredients:
- 1 orange
- 1 sultana
- 1 1/2 plain flour
- 1/2 self raising flour
- 1 bicarbonate of soda
- 1 caster sugar
- 1/2 margarine
- 1 milk
- 1 egg
- 1/4 milk
- 1 orange
- 1/4 brown sugar
- 1 cinnamon
Instructions:
1. Preheat oven to 200 degrees centigrade. Grease a 23cm x 23cm slab tin.
2. Squeeze juice from orange and reserve for topping. Mince pulp and rind. Mix together pulp, rind, and sultanas.
3. Combine sifted dry ingredients and sugar in bowl of electric mixer, rub in margarine.
4. Add 1 cup milk, blend on medium speed for 2 minutes
5. Add egg and 1/4 cup extra milk, beat further 2 minutes.
6. Fold orange and sultana mixture into batter.
7. Pour mixture into greased 23cm x 23cm slab tin.
8. Bake at 200 degrees centigrade for 40 to 45 minutes Whilst still warm, sprinkle cake with orange juice, then sprinkle with sugar and cinnamon.
Title: Poached Apples in Calvados
Ingredients:
- 6 granny smith apples
- 2 water
- 1/2 calvados
- 1/4 sugar
- 1 cinnamon stick
- 1/4
Instructions:
1. Remove core from apples & peel if desired (I would prefer them unpeeled).
2. Combine water, Calvados, sugar + cinnamon stick in med saucepan & heat till sugar is dissolved.
3. Add apples & cook over low-heat till apples are tender (about 25 min) & spoon liquid over apples occ. Carefully remove apples w/a slotted spoon, allow excess liquid to drain & place on individual serving plates.
4. Cont cooking liquid till reduced by half, spoon over apples, sprinkle w/almonds & serve immediately.
Title: Gingerbread Layer Cake
Ingredients:
- 1 1/2 sugar
- 1/4 all-purpose flour
- 3 cornstarch
- 1/2 salt
- 1 1/2 milk
- 24 unsalted butter
- 2 vanilla extract
- 1 3/4 all-purpose flour
- 1/4 ground ginger
- 2 baking powder
- 1 1/2 ground cinnamon
- 1 salt
- 3/4 white pepper
- 1/2 cayenne pepper
- 1/8 brewed coffee
- 1 molasses
- 3/4 baking soda
- 1/2 sugar
- 1 1/2 eggs
- 3/4 fresh ginger
- 3 crystallized ginger
- 2
- 1/4
Instructions:
1. FOR THE FROSTING: Whisk sugar, flour, cornstarch, and salt together in medium saucepan. Slowly whisk in milk until smooth. Cook over medium heat, whisking constantly and scraping corners of saucepan, until mixture is boiling and is very thick, 5 to 7 minutes. Transfer milk mixture to wide bowl and let cool completely, about 2 hours. (Note: Transferring the milk mixture to a wide bowl will ensure that it cools within 2 hours.).
2. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Grease and flour two 8-inch round cake pans and line pans with parchment paper; set aside). Whisk flour, cocoa, ground ginger, baking powder, cinnamon, salt, pepper, and cayenne together in large bowl; set aside. Whisk coffee, molasses, and baking soda in second large bowl until combined. To the coffee/molasses mixture add sugar, oil, eggs, and fresh ginger to coffee mixture and whisk until smooth.
3. Whisk coffee mixture above into flour mixture until smooth. Pour 1 1/3 cups batter into each prepared pan. (Note: Baking four thin cake layers two at a time eliminates the need to halve thicker layers.). Bake until toothpick inserted in center of cake comes out clean, 12 to 14 minutes. Let cakes cool in pans on wire rack for 10 minutes. Invert cakes onto wire rack and peel off parchment; reinvert cakes. Wipe pans clean with paper towels. Grease and flour pans and line with fresh parchment. Repeat baking and cooling process with remaining batter.
4. TO COMPLETE THE FROSTING: Using stand mixer fitted with paddle, beat butter on medium-high speed until light and fluffy, about 5 minutes. Add cooled milk mixture and vanilla; mix on medium speed until combined, scraping down bowl if necessary. Increase speed to medium-high and beat until frosting is light and fluffy, 3 to 5 minutes.
5. TO FINISH: Place 1 cake layer on platter or cardboard round. Using offset spatula, spread 3/4 cup frosting evenly over top, right to edge of cake. Repeat stacking and frosting with 2 more cake layers and 1 1/2 cups frosting. Place final cake layer on top and spread remaining frosting evenly over top and sides of cake. Garnish top of cake with crystallized ginger, if using. Refrigerate cake until frosting is set, about 30 minutes. (Cake can be refrigerated, covered, for up to 2 days. Let cake come to room temperature before serving.).
Title: Spice Nut Cookies
Ingredients:
- 1 1/2 butter
- 1 white sugar
- 1 brown sugar
- 3 eggs
- 4 1/2 flour
- 1 salt
- 2 baking soda
- 1 cinnamon
- 1/2 ground nutmeg
- 1 - 1 1/2 ground cloves
- 1
Instructions:
1. Cream together the butter, sugars and eggs.
2. Sift together the dry ingredients, gradually add to the butter mixture and mix well.
3. Stir in the nuts.
4. Roll into a log, wrap in plastic wrap and refrigerate overnight.
5. The next day, preheat the oven to 375 degrees F. Slice cookies very thin (about 1/4 inch thick) and bake for 10 minutes or until lightly browned.
Title: Golden Puffs
Ingredients:
- 2 flour
- 1/4 sugar
- 1 baking powder
- 1 salt
- 1 nutmeg
- 1/4 milk
- 3/4 egg
- 1
Instructions:
1. mix all dry ingredients together.
2. add cooking oil, milk and egg, mix well.
3. drop by tsp fulls into hot oil (375 degrees F). (too much dough and it will not cook all the way through).
4. fry about 3 minutes or until golden brown. Roll them over as needed to insure even cooking and browning.
5. drain on paper towel, sprinkle with cinnamon and/or powdered sugar.
Title: Tastykake Kandy Kake Layer Cake
Ingredients:
- 1 water
- 1 1/4 creamy peanut butter
- 4
- 1/3
- 1
- 2/3
Instructions:
1. Bake 2 - 8 or 9 inch round or 1- 9 x 13 cake(s) according to the package directions. Make sure to not over bake or the cake is dismal.
2. Take from oven and cool for 10 - 15 minutes.
3. Remove cake from pan(s) and cool on a rack.
4. Beat Frosting and Peanut Butter together for about 2 mins until well blended.
5. When completely cooled frost cake(s) and enjoy. This cake is always best the 2nd day.
Title: Chocolate Pie from Scratch
Ingredients:
- 1 brown sugar
- 3 cornstarch
- 1 flour
- 3 salt
- 1 boiling water
- 2 vanilla
- 2 butter
- 1 sugar
- 1 cornstarch
- 2
- 3
- 1
Instructions:
1. Mix dry ingredients. Add 2 cups boiling water.
2. Cook until thickened over boiling water or medium heat.
3. Stir constantly.
4. Add egg yolks (mixing a bit of the hot liquid with the yolks before adding).
5. and cook a bit long.
6. Remove.
7. Add butter and vanilla.
8. Cool.
9. Pour into baked pie shell.
10. Meringue:.
11. Beat 2 egg whites till fluffy.
12. Add sugar and cornstarch. Whip until it peaks.
13. Pile on top of pie.
14. Brown slightly in a 350F oven (approx 5 - 10 mins).
Title: Raggedy Robins
Ingredients:
- 1 sugar
- 6 butter
- 2 1/2 milk
- 1/2 vanilla
- 1/2 peanut butter
- 1 oatmeal
- 2
Instructions:
1. In a 1 1/2 qt saucepan, mix sugar, cocoa powder, butter, cold milk. Cook over medium heat, bring to a rolling boil.
2. Boil 1 additional minute. Then, stir in vanilla, peanut butter and oats, stirring quickly.
3. Before mixture cools, drop by teaspoonfuls into paper muffin cups in a muffin pan. Or, drop by teaspoonfuls onto cookie sheet lined with wax paper.
4. Place in refrigerator to cool.
Title: Fruit Soup (Fruktsoppa)
Ingredients:
- 12 water
- 6 sugar
- 1/2 cinnamon stick
- 1 lemon, rind of
- 1/2 tapioca
- 2
- 1/2
Instructions:
1. Mix all ingredients except lemon juice and cook slowly, covered, until the fruit is tender, about 30-40 minutes.
2. Chill.
3. Add lemon juice.
Title: Raspberry Fudge Cake
Ingredients:
- 1 all-purpose flour
- 3/4 baking powder
- 1/4 salt
- 3 butter
- 2 margarine
- 3/4 sugar
- 3/4 kirsch
- 3/4 maraschino cherry juice
- 1 eggs
- 3 butter
- 1/4 margarine
- 1 light corn syrup
- 1
Instructions:
1. For the cake:.
2. Heat oven to 350°F.
3. Grease 9-inch springform pan; dust with cocoa.
4. Lightly spoon flour into measuring cup; level off.
5. In small bowl, combine flour, baking powder and salt; blend well. Set aside.
6. In small saucepan over low heat, melt 3 oz. semi-sweet chocolate, unsweetened chocolate and 3/4 cup butter, stirring until smooth. Remove from heat; cool slightly.
7. In medium bowl using wire whisk, beat sugar, 3/4 cup of jam, kirsch and eggs until well blended.
8. Stir in melted chocolate and flour mixture; mix well. Pour batter into greased and coated pan.
9. Bake at 350°F for 40 to 55 minutes or until toothpick inserted in center comes out clean. Remove sides of pan. Cool completely.
10. Spread 1/4 cup jam over top of cooled cake. In small saucepan over low heat, melt remaining topping ingredients, stirring until smooth.
11. Drizzle over top of cake.
Title: Strawberry Chiffon
Ingredients:
- 1/4 butter
- 3 strawberry Jell-O gelatin dessert
- 14 sweetened condensed milk
- 4 miniature marshmallows
- 1 1/2 boiling water
- 3/4 frozen strawberries
- 10
- 1
Instructions:
1. Mix wafer crumbs with butter.Press onto a 9x13 pan and chill.
2. In a large bowl,add boiling water to jello.Stir untill dissolved.
3. Add sweetened condensed milk and strawberries.Fold in marshmallows and whipped cream.
4. Pour onto chilled crumbs in pan. Chill for 2 hours.
Title: Grammie Bea's Crisco Yellow Cake
Ingredients:
- 2 1/2 flour
- 1 salt
- 1 2/3 sugar
- 3 1/2 baking powder
- 1 1/4 milk
- 2/3 eggs
- 3 vanilla
- 1 1/2
Instructions:
1. Mix thoroughly by hand 300 strokes or 2 minutes at med. speed with mixer. Scrape bowl frequently during mixing.
2. Add eggs and vanilla, and again mix by hand 300 strokes, or 2 minutes at med speed with mixer.
3. Pour batter into greased and floured 9x13" or two 9" round pans, and bake in 350 oven.
4. Bake 9" layer pans 30-35 minutes.
5. Bake 9x13" pan 40-45 minutes.
6. Let cakes cool for 10 minutes in layer pans, then remove onto a cooling rack until cool.
7. If you use the 9x13" pan keep the cake right in the pan and frost when cool.