lumicero/recipes-ing2inst huggingface dataset:
Title: Caramel for Birthday Spice Cake.
Ingredients:
- 1 brown sugar
- 1/2 heavy cream
- 1/4 butter
- 1/4 salt
- 1 vanilla
- 1 butter
- 1
Instructions:
1. Mix first four (4) ingredients and place on stove to boil. DO NOT STIR after it begins to boil.
2. Time for 4 minutes after the first bubbles break the surface. Immediately take it off the stove, and add the vanilla, butter and rum flavour (if using).
3. Pour it out onto a cooled spice cake. Allow to harden for as long as you can.
4. Eat it all before someone else does.
5. Call me if you can't finish it.
6. *Also note you can hit this with a smidge of cinnamon, or nutmeg or cloves if you like, but I find the rum flavour makes the best combo with the cake.
Title: Cream-Filled Baklava
Ingredients:
- 1 heavy cream
- 1 milk
- 3 cornstarch
- 1/2 sugar
- 2 sugar
- 1/2 unsalted butter
- 8 phyllo dough
- 1/4 water
- 2 fresh lemon juice
Instructions:
1. Stir cream, milk, cornstarch, and 2 T. sugar together in medium saucepan until smooth. Cook, stirring constantly, over medium heat until thickened and boiling, 3-4 minutes. Boil 1 minute, then remove from heat. Let stand 30 minutes to cool. Place piece of plastic wrap directly on surface and refrigerate at least 1 hour.
2. Heat oven to 350 degrees. Brush a little melted butter lightly over bottom and sides of 9-inch square baking pan.
3. Cut phyllo crosswise in half. Cover half the sheets with lightly dampened kitchen towel and set aside. Place 1 phyllo sheet in cake pan and fold over 1 edge to make it fit. Brush lightly with butter. Repeat layering and buttering remaining half of phyllo sheets.
4. Spoon filling onto phyllo and spread evenly almost to edge. Top with reserved phyllo, folding edges and brushing with butter as before. Refrigerate 15 minutes.
5. Using sharp knife, score top in diamond pattern, making cuts 2 inches apart and 1/4-inch deep or almost to filling. Brush top of phyllo with remaining butter.
6. Bake baklava until top is crisp, golden, and puffed, about 35 minutes. Transfer to wire rack to cool.
7. Heat 1/2 cup sugar and 1/4 cup water in small saucepan to boiling. Stir in lemon juice and simmer 5 minutes. Let cool slightly, then pour over still-warm baklava. Let cool completely. Cut into diamonds and arrange on serving platter.
Title: Warm Skillet Cinnamon Apples
Ingredients:
- 4 mcintosh apples
- 1/2 brown sugar
- 1 1/2 ground cinnamon
- 1/2 ground nutmeg
- 2 water
- 1 butter
Instructions:
1. Peel/core apples and cut into thick slices.
2. Toss together the apples, brown sugar, cinnamon and nutmeg either in a bowl or put in a zippered plastic bag and shake until coated.
3. Cook apple mixture, 2 tbls. of water and 1 tbls. of butter in a medium sized saucepan over medium heat, stirring occasionally.
4. Cook for 8-10 minutes or until apples are tender - but not mushy.
5. Serve just as is or top with vanilla ice cream or whipped topping.
Title: Fruity Coconut Cake Roll
Ingredients:
- 1 confectioners' sugar
- 1/2 confectioners' sugar
- 3 nonfat milk
- 3/4 chocolate pudding mix
- 1 kiwi fruits
- 1 fresh strawberries
- 1/2 flaked coconut
- 2 hot water
- 2
- 1/3
- 2
- 1/2
Instructions:
1. Line a 15x10x1 baking pan with waxed paper, and coat with cooking spray, and set aside.
2. Prepare cake batter baccording to package directions, and spread evenly over pan.
3. Bake 350 degrees for 16-20 minutes, or until golden brown.
4. Turn cake onto a kitchen towel dusted with 1/2 teaspoon confectioners sugar.
5. Gently peel off waxed paper and dust with remaining confectioners sugar.
6. Roll up cake in the towel jelly-roll style, starting with the short side.
7. Cool completely on a wire rack.
8. For the filling, in a large bowl, whisk milk and pudding mix, for 2 minutes, and let stand for 2 minutes or until soft set.
9. Stir in 1 cup whipped topping, then fold in remaining whipped topping.
10. Stir in coconut extract.
11. Unroll cake, and spread filling to within 1 inch of edges.
12. Arrange kiwi, and strawberries over filling, and sprinkle with 1/3 cup coconut.
13. Roll up again, and refrigerate 1-2 hours.
14. Toast with remaining coconut.
15. In a small bowl, whisk the spreadable fruit, and water until smooth, and drizzle over cake.
16. Sprinkle nwith toasted coconut, and cut into slices.
Title: Coconut Fudge
Ingredients:
- 16 chocolate
- 1 sweetened condensed milk
- 1 vanilla
- 2
Instructions:
1. Melt chocolate and milk in microwave for two minutes.
2. Stir in coconut and vanilla.
3. Mix well.
4. Pour product into a greased 8 inches by 8in. pan.
5. Refigerate for 2 hours.
Title: Egg & Gluten Free Brownies
Ingredients:
- 7 salt
- 1/2 water
- 1/4 flax seed meal
- 1/4 stevia powder
- 3 applesauce
- 1 1/2 vanilla yogurt
- 8 walnuts
- 3/4
- 1
Instructions:
1. Combine flour, cocoa, and salt; mix well.
2. Whisk together water, flax meal , Stevia, applesauce, and vanilla.
3. Add flax mixture to flour mixture. Mix until blended, but DON'T overmix.
4. Pour into greased 8 inch pan.
5. Sprinkle with walnuts (optional).
6. Bake at 350°F for 15-20 minutes.
Title: Microwave Chocolate Cake for Two
Ingredients:
- 1/4 cake flour
- 5 sugar
- 2 instant chocolate pudding mix
- 1 1/2 instant espresso
- 1/4 baking powder
- 1/8 salt
- 1/8 egg
- 1 milk
- 3 plain yogurt
- 3 sour cream
- 2 vanilla
- 1/4
Instructions:
1. Coat a small microwave safe bowl with non-stick cooking spray.
2. Combine dry ingredients in a small bowl.
3. Stir in wet ingedients until smooth.
4. Stir in chocolate chips.
5. Pour into prepared bowl and microwave on high for two minutes (using an 1100 watt oven, adjust accordingly).
6. Remove from oven, cut in half and serve. (Dust with powdered sugar if desired).
Title: Sweet Onion & Apple Upside Down Cake
Ingredients:
- 1 sweet onion
- 8 granny smith apples
- 1/3 canola oil
- 3/4 brown sugar
- 1/2 cinnamon
- 4 confectioners' sugar
- 1 all-purpose flour
- 1 1/2 baking powder
- 5 nonfat milk
- 3/4 granulated sugar
- 2 granulated sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Liberally spray 2 baking sheets with nonfat cooking spray. Place onions on one baking sheet and apple slices on the other. Bake onions until caramelized, for about 1 hour. Bake apples for about 4-5 minutes; remove from oven and set aside.
3. Heat oil in a 10-inch skillet add brown sugar and cinnamon. Stir until dissolved. Remove pan from heat, add caramelized onions and set aside.
4. In the large bowl of an electric mixer, beat egg whites until foamy and add flour, baking powder, milk and sugar until well incorporated. Spray a 9x13-inch baking pan with nonfat cooking spray. Layer brown sugar-onion mixture in prepared pan. Place the sliced apples over the onions. Press down to fill gaps between the apples. Cover with batter and bake about 45 minutes or until center tests clean. Remove from oven and cool to room temperature. Reverse the pan onto a serving tray and lightly dust with confectioner's sugar.
Title: Magnolia Cupcakes
Ingredients:
- 2 flour
- 1 baking soda
- 1 unsalted butter
- 1 sugar
- 1 light brown sugar
- 4 eggs
- 6 buttermilk
- 1 vanilla extract
- 1 butter
- 1 confectioners' sugar
- 6 milk
- 1/2 vanilla extract
- 2
Instructions:
1. And a mixer:.
2. Preheat oven to 350 degrees.
3. Step 2:.
4. Line your muffin tins with cupcake papers. This recipe makes roughly 2 dozen cupcakes.
5. Step 3:.
6. In a small bowl, sift together the flour and baking soda and set aside.
7. Step 4:.
8. Melting the chocolate. You'll need some double boiler action to do this. But, if like me, you have no double boiler, one can be created very easily. Find a small pot and a small heat resistent bowl that will nest easily into the pot.
9. Step 5:.
10. Fill the pot with just enough water so that when the bowl is nesting in the pot, the water doesn't splash out. Put the water on to boil. Put the 6 ounces of unsweetened chocolate into the bowl.
11. Once the water is boiling, put the bowl of chocolate in the pot to melt the chocolate. Turn down the heat on the water so it's just simmering (if you leave it on a full boil, hot water will go everywhere).
12. Step 6:.
13. Stir the chocolate until it's totally melted. Set the bowl of melted chocolate aside to cool to room temperature.
14. Step 7:.
15. In a large bowl, cream the butter until smooth.
16. Step 8:.
17. Add the granulated sugar.
18. Step 9:.
19. Add the brown sugar and beat until fluffy.
20. Step 10:.
21. Add the eggs 2 at a time, beating well after each addition.
22. Step 11:.
23. Add the chocolate, mixing until well blended.
24. Step 12:.
25. Well blended:.
26. Step 13:.
27. Add the sifted flour/baking soda mixture in small doses, alternating with the buttermilk and vanilla.
28. Step 14:.
29. Mix until batter is well blended and smooth. When done your batter should look like this:.
30. Step 15:.
31. Spoon the batter into the cupcake liners, filling until roughly 3/4 full (I kind of overfilled a few of mine by accident).
32. Step 16:.
33. Bake for 20-25 minutes, checking periodically to make sure they don't burn. The cupcakes are done when a toothpick inserted in the center comes out clean.
34. Remove the cupcakes from the tins to cool. Once all the cupcakes are cool, it's time for the best part, the frosting!
Title: Vanilla and Cinnamon Challah Bread Pudding (Jewish)
Ingredients:
- 10 evaporated milk
- 1 half-and-half
- 1 eggs
- 1 granulated sugar
- 8 unsalted butter
- 1 vanilla extract
- 1/2 ground cinnamon
- 2 baking powder
- 1 salt
- 2 apples
- 1/8 raisins
- 2 powdered sugar
- 3/4 ground cinnamon
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F & lightly grease a 9"x13" baking dish.
2. Place the bread chunks in a large mixing bowl.
3. In another bowl, mix together the evaporated milk, whole milk, half and half, eggs, sugar, butter, vanilla, cinnamon, baking powder & salt, then pour this mixture over the bread chunks & let stand for 10 minutes.
4. Fold in the apples & raisins, if using, then spoon the mixture into the prepared pan & dust the top with A LITTLE powdered sugar & cinnamon.
5. Bake 35-45 minutes, or until lightly golden.
6. Cool about 5 minutes before serving, although it will also taste just fine served cold.
Title: Pumpkin Choc Chip Muffins
Ingredients:
- 2 applesauce
- 2/3 sugar
- 1/2 vanilla essence
- 2 flour
- 4 salt
- 3 cinnamon
- 1 clove
- 2 baking powder
- 1/2 chocolate chips
- 1/2 walnuts
- 1/2
Instructions:
1. Combine pumpkin, apple sauce, sugar, vanilla essence and egg whites and then add remaining ingredients.
2. LIghtly grease a muffin tin & divide mixture evenly to make 12 muffins.
3. Bake at 180.C for 15-20 minutes.
Title: Cinnamon Toast Cupcakes
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 1 1/4 ground cinnamon
- 3/4
- 3
- 1
Instructions:
1. Place baking rack in center of oven and preheat to 350ºF.
2. Line cupcake pans with liners and spray top of pan with cooking spray.
3. Place cake mix, pudding mix, milk, oil, eggs and cinnamon in a large mixing bowl.
4. Blend with mixer on low for 30 seconds. Scrape down sides of bowl and increase to medium for 1-1/2 to 2 minutes.
5. Spoon 1/3 cup of batter into each liner (about 3/4 full). Place pan(s) in oven on middle rack.
6. Bake cupcakes till they are golden brown, (about 18 to 22 minutes). Cool on wire racks for 5 minutes. Slowly and carefully turn pan on it's side and remove cupcakes. Cool 15 minutes and frost with Cinnamon Cream Cheese Frosting (Recipe #166183) (or buy some cream cheese frosting, add cinnamon to taste, ice cupcakes and sprinkle tops with cinnamon sugar).
Title: No Frills Apple Cake
Ingredients:
- 1 1/4 sugar
- 2 eggs
- 3/4 flour
- 1 1/2 apples
- 2 salt
- 1/2 baking soda
- 1 cinnamon
- 1 vanilla
- 1
Instructions:
1. Mix sugar, eggs and oil. Add dry ingredients, then apples & nuts.
2. Bake in 9" square pan for 60 minutes at 350 degrees.
Title: Cranberry-Apple Crisp
Ingredients:
- 6 apples
- 1 fresh cranberries
- 1 1/2 white sugar
- 1/2 kosher salt
- 1/3 table salt
- 1 1/2 quick-cooking tapioca
- 1 all-purpose flour
- 1 brown sugar
- 1/2 ground cinnamon
- 2/3 salt
- unsalted butter
Instructions:
1. In a large bowl, combine apples, cranberries, sugar and salt. Cover with plastic wrap and set aside for about 20 minutes. Mix in tapioca, and set aside for another 15 to 20 minutes, until tapioca has absorbed fruit juice. Spread mixture into a large casserole dish.
2. In a medium bowl, combine flour, brown sugar, cinnamon, salt, and butter. Work mixture with fingertips until crumbly. Spread mixture over the apple-cranberry filling.
3. Place the dish on a cookie sheet to catch drips (line sheet with foil or parchment to make clean up easier). Bake 45 to 60 minutes on the bottom rack of the preheated oven, or until apples are tender when tested with a wooden pick. Serve with vanilla ice cream or lightly-sweetened whipped cream.
Title: Reese's Cookies
Ingredients:
- 1 peanut butter
- 1 sugar
- 1 egg
- 1
Instructions:
1. Preheat your oven to 350 degrees.
2. Mix the peanut butter, sugar, and egg together until well blended.
3. Form this mixture into one-inch balls and arrange on a greased cookie sheet.
4. Press a Hershey's kiss or chocolate star into the top of each cookie, flattening the cookie as you do so. Cracks will appear around the edges of the cookies, but this is all right.
5. Bake in your preheated oven for 5 minutes only.
Title: Apple Pumpkin Cobbler
Ingredients:
- 8 granny smith apples
- 3/4 butter
- 0.5
- 4
Instructions:
1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a medium bowl, stir together the apples and pumpkin butter. Spread evenly in a 8 or 9 inch square baking dish. Pour the pumpkin bread mix into a bowl, and cut in the butter until the mixture resembles coarse crumbs. Sprinkle over the top of the apples.
3. Bake for 45 minutes in the preheated oven, or until the apples are tender enough to insert a fork. Serve warm with whipped cream.
Title: Aunt Ida's Passover Sponge Cake
Ingredients:
- 12 eggs
- 1 matzo meal
- 1/2 potato starch
- 1 sugar
- 2 salt
- 1/2 vanilla extract
- 1
Instructions:
1. Sift cake meal and potato starch together and set aside.
2. Add oil and vanilla to egg yolks.
3. Add sugar and salt while beating.
4. Continuing to beat, add orange juice alternately with sifted dry ingredients.
5. Beat some more until creamy.
6. Beat egg whites until stiff, and fold into egg yolk mixture.
7. Pour batter to about 1 1/2" from the top of an ungreased 10" tube pan (an angel-food cake pan, with removable sides.) Bake at 325 degrees F.
8. for 50-60 minutes.
9. (There will be enough batter left over for an additional 8" or 9" round cake.) Invert to cool (important so cake won't collapse!).
Title: Rosemary Butter Cookies
Ingredients:
- 2 flour
- 1/4 salt
- 1/2 baking soda
- 1 butter
- 1 sugar
- 1 egg
- 1 fresh rosemary
Instructions:
1. Mix together flour, salt, and baking powder.
2. In another bowl, cream butter and sugar with a hand mixer.
3. Add in egg, and beat until well combined.
4. Slowly add the dry ingredients, beating until just combined into a dough (do not overmix).
5. Add chopped rosemary and beat for 20 seconds, until mixed inches
6. Roll dough into a log (or two), wrap in waxed paper, and refrigerate for 4 hours or overnight. The dough can be frozen at this point.
7. Preheat the oven to 400.
8. Slice dough into rounds 1/4 inch thick.
9. Lightly grease a baking sheet and place cookies 1 inch apart.
10. Bake for 8 to 10 minutes, until the cookies are very lightly browned.
11. Cool cookies on a cookie rack. They taste best when cooled completely.
Title: Mixed Berry Strudel
Ingredients:
- 8 phyllo pastry
- 1/4 butter
- 1/2 graham cracker crumbs
- 1
Instructions:
1. Thaw phyllo in package if frozen. Unwrap phyllo and cover sheets with a damp tea towel. On a piece of waxed paper slightly larger than the phyllo sheet place the first phyllo sheet. Brush lightly with butter and sprinkle with 2 teaspoons graham cracker crumb. Repeat twice, topped with an unbuttered sheet.
2. Starting about 1-inch from the edge, spoon half of the filling in a strip along one long side of phyllo, leaving 2 inches free of filling at each end. Roll, starting at edge nearest filling and tucking in ends. Repeat with remaining ingredients. Place on ungreased baking sheet, seam side down. Brush with melted butter and cut 4 diagonal slits on top of each strudel.
3. Bake at 400F for 20-25 minutes or until golden brown. Sprinkle with icing sugar and serve warm or at room temperature.
Title: Easy Coconut Cake
Ingredients:
- 4 butter
- 3/4 sugar
- 1 1/2 self raising flour
- 1/2 milk
- 2 eggs
- 2
- 1/2
Instructions:
1. In the mixer bowl blend well together the softened butter and the sugar.
2. Add the sifted flour and the beaten eggs and milk in alternate portions - mix well after each addition.
3. Beat constantly for about 3 minutes until the mixture lightens in colour.
4. Add in the coconut and lemon essence and stir until combined.
5. Bake in a moderate oven 45 minutes.
Title: You-Won't-Know-It's Decadent Chocolate Zucchini Cake
Ingredients:
- 1 1/4 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 2 all-purpose flour
- 3/4 cocoa powder
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 6 plain yogurt
- 2 vanilla yogurt
- zucchini
Instructions:
1. Peel zucchini and cut off ends. (I use the very large zucchini from my garden because the whole zucchini - seeds and all can be used.).
2. Using a food processor, grate and then process zucchini until pieces are quite fine. (Do NOT make a puree.).
3. Preheat oven to 350 degrees.
4. Prepare cake pan(s) by using shortening or butter and then using enough cocoa powder to lightly coat 9x13 pan or two 9-inch round pans. If using round pans, cut a round of parchment for the bottom of the pans to be sure of easy release.
5. In large bowl, cream butter and sugar until light and fluffy.
6. Add eggs, one at a time, beating well after each addition.
7. Stir in vanilla.
8. Combine flour, cocoa, baking powder, baking soda, and salt.
9. Sift 1/3 of dry ingredients into creamed mixture then add 1/3 of yogurt.
10. Continue adding sifted dry ingredients and yogurt into mixture by thirds until it is all combined.
11. Fold in zucchini.
12. Pour into cake pan(s).
13. Bake for 50-60 minutes or until toothpick comes out with just a few crumbs.
14. Allow to cool for 10 minutes before removing from pans onto cooling rack.
15. Frost with your favorite frosting.
Title: Strawberry Sheet Cake
Ingredients:
- 2 self-rising flour
- 2 sugar
- 4 eggs
- 1 canola oil
- 1 milk
- 1/4 strawberry
- 1 strawberry Jell-O gelatin dessert
- 1/2 butter
- 3 -4 margarine
- 1/4 powdered sugar
- strawberry
Instructions:
1. Mix flour, sugar, eggs, canola oil, milk, mashed strawberries, and dry strawberry Jell-O.
2. Pour into a greased 9x13 pan.
3. Bake at 350 degrees Fahrenheit for 25 to 30 minutes or until toothpick comes out clean.
4. While the cake is baking, make the icing.
5. Mix together all icing ingredients until smooth. You may need to add more powdered sugar or mashed strawberries for spreading consistency.
6. Mix well first before you add extra sugar or strawberries.
7. Once the cake is cool, spread the icing on the cake.
8. Store the cake in refrigerator. It is best when chilled for at least 2 hours.
Title: Granny Smith's Eggnog Cookies
Ingredients:
- 2 flour
- 2 nutmeg
- 1/4 salt
- 1 butter
- 3/4 sugar
- 2 vanilla extract
- 1 egg
- 1/4 butter
- 1 vanilla extract
- 1/2 powdered sugar
- 2 1/2 milk
- 2 -3
Instructions:
1. For cookies:
2. Sift together flour, salt, nutmeg and salt. Cream butter, add sugar, cream until fluffy. Add extract and mix, add egg and mix well. Add sifted ingredients gradually and mix. Chill thoroughly. Preheat oven to 350 while chilling.
3. Allow 1 tablespoon of dough per cookie, shape into balls and back 12-15 minutes in preheated oven. Cool and frost with Rum icing.
4. To make Rum Icing:
5. Cream butter, add extracts and mix. Add powdered sugar gradually and mix well. Add milk and mix.
Title: GLAZED ANISE COOKIES
Ingredients:
- 4 margarine
- 4 butter
- 3/4 sugar
- 6 eggs
- 1 1/2 vanilla
- 1 flour
- 3 1/2 baking powder
- 1 1/2 confectioners' sugar
- 1 water
- 1
- 1/4
Instructions:
1. Preheat oven to 375°.
2. Cream butter, margarine and sugar. Add eggs and blend.
3. Add extracts and sift dry ingredients.
4. Add Dry ingredients and blend well.
5. Drop by teaspoons onto prepared baking sheets and bake for 12-15 minutes. I use a very small ice cream scoop.
6. Mix sifted confectioners sugar, anise and water in a small bowl.
7. Dip warm cookies into glaze and then into colored sprinkles.
8. Place on cooling rack, on a cookie sheet(in case of drips) to dry.
Title: " Tastes Like Mounds Bar " Kahlua Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 Kahlua
- 1/2 water
- 1/2 eggs
- 3/4 bittersweet chocolate
- 3 sugar
- 8 cornstarch
- 4 salt
- 1/2 coconut milk
- 1/4
- 1
- 0.5
- 4
Instructions:
1. Preheat over to 350°F
2. Put all ingredients for the cake in a bowl. Mix on low for 1 minute to combine. Scrape bowl.
3. Mix on medium high for a full 3 minutes to make it light and fluffy.
4. Spray an Angel tube pan or bundt pan with baker's spray. Pour batter in pan and bake for 45 to 50 minutes until done.
5. Let cool in pan and then turn out onto you serving platter. While cake is cooling, make topping and frosting.
6. Put chopped chocolate in heatproof bowl.
7. Heat cream in a saucepan on medium high until it starts to boil.
8. As soon as it starts to bubble, pull it off the heat and pour the hot cream over the chocolate. Stir immediately with a whisk to incorporate the cream into the chocolate.
9. Stir until completely melted. Let it cool.
10. When it gets to spreading consistency you want to coat your cake. (This will take a while, depending on the humidity).
11. For the topping, combine sugar, cornstarch and salt to a heavy saucepan. Add the coconut milk and cream of coconut. Heat on medium heat and stir until smooth and starts to boil. Stir until it thickens, about 5 - 7 minutes. Keep stirring so that it does not stick to pan.
12. Take the pan off the heat and pour the mixture into a larger bowl and add shredded coconut. Stir to combine. Let this cool completely. (It will start to look like the inside of a mounds bars).
13. Take about a half cup of the topping and stuff it into the middle of the cake (the hole). Fill it to the rim and flatten off with a table knife.
14. Then frost cake, the frosting will be smooth and runny so the technique here is to place a dollop of frosting on the top of cake, coax it over to the side with knife so it starts to run down the side. Spread smoothly along the side of cake.
15. Take cake and put it in the refrigerator until the frosting firms up just like the candy bar. This will take about 30 minutes or so.
16. After that, take cake out of refrigerator and you are going to mound the remaining half of your coconut topping on the top of the cake. Place back in the refrigerator for about 30 to an hour.
17. I know that this sounds like a lot of work, but this cake is truly decadent!
Title: Delicious Mocha Icing
Ingredients:
- 1/2 butter
- 2 instant coffee
- 2 vanilla
- 1 icing sugar
- 3 milk
- 1
Instructions:
1. Cream butter in mixer, add cocoa, coffee and vanilla and cream together.
2. Add icing sugar gradually and milk as needed to acquire the right consistency.
Title: Banana Caramel Pudding Cake
Ingredients:
- 2/3 dark brown sugar
- 2 all-purpose flour
- 1 1/3 all-purpose flour
- 3/4 granulated sugar
- 1/3 pecans
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 ground cinnamon
- 1/4 salt
- 1/8 ground nutmeg
- 1 banana
- 1/2 nonfat milk
- 2 vanilla extract
- 1/2 boiling water
- 1 1/2
Instructions:
1. Preheat oven to 350
2. Combine brown sugar and 2 teaspoons flour, set aside.
3. Combine 1 1/3 cups flour and next 7 ingredients in a medium bowl, stir with a wire whisk.
4. Make a well in the center of mixture. combine banana and next 3 ingredients, add flour mixture, stirring just until moist.
5. Pour batter into a 8 inch square baking pan, sprinkle with brown sugar mixture.
6. Pour 1 1/2 cups boiling water over batter (do not stir).
7. Bake at 350 for 40 minutes or until pudding is bubbly and cake springs back when lightly touched in center. serve warm.