lumicero/recipes-ing2inst huggingface dataset:
Title: Pina Colada Cheesecake
Ingredients:
- 2 graham cracker crumbs
- 1/2 butter
- 1/2 sugar
- 2 vanilla extract
- 1 cream cheese
- 3 sugar
- 1 eggs
- 3 coconut milk
- 1 lemon zest
- 1/2 vanilla bean
- 1 dark rum
- 1/2 fresh pineapple
- 3 sugar
- 1 water
- 1/4 cornstarch
- 1/3 rum
- 4 coconut
- 1/8 pecans
- 1/2
Instructions:
1. Mix together the crust ingredients and press into bottom and up sides of a 8 or 9” springform pan. (Wrap heavy duty foil around bottom of pan, 2 layers, so the water bath doesn’t seep into the crust.) Set in the refrigerator while you make the filling.
2. Preheat oven to 350 degrees.
3. Begin to boil a large pot of water for the water bath.
4. Combine the cream cheese and sugar in the bowl of a stand mixer (or in a large bowl if using a hand-mixer). Cream together until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Be sure to scrape down the bowl between each egg. Add coconut milk, seeds scraped from the vanilla bean, lemon zest, coconut extract and rum. Blend until smooth and creamy, but do not overbeat.
5. Pour batter into prepared crust and tap the pan on the counter a few times to bring all air bubbles to the surface. Place the pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
6. Bake 45 to 55 minutes, until it is almost done. This can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. After one hour, remove cheesecake from the oven and carefully lift out of the water bath. Let it finish cooling on the counter, and then cover and refrigerator until overnight.
7. Place pineapple in a small saucepan. Stir the cornstarch and sugar together and add to the pineapple. Heat to boiling. Cook and stir until clear and thick, about 2 minutes. Take off heat and cool. Add the rum and stir until combined.
8. When topping is cool, spread over top of cheesecake and sprinkle the toasted coconut and chopped nuts on top.
Title: Norske Kroner - Norwegian Crowns Cookies
Ingredients:
- 6 salt
- 6 sugar
- 1/4 butter
- 3/4 flour
- 1 1/2
- 3
- 1
Instructions:
1. Mash hard cooked egg yolks very finely; cream with uncooked egg yolks, salt and sugar.
2. Add butter and flour alternately, a little at a time.
3. Cover and chill until stiff.
4. Preheat oven to 400°F.
5. Roll dough into strips 1/2" in diameter and about 5" long.
6. Shape into rings, crossing the ends.
7. Dip in egg white, then in sugar.
8. Bake for 8 to 10 minutes.
Title: Yogurt Lemon Parfait
Ingredients:
- 1 vanilla yogurt
- 3/4 graham crackers
- 1 1/2 coconut
- 3/4
Instructions:
1. Place six 10 oz. parfait-style glasses on a clean work surface.
2. Into each parfait layer: 1/3 cup yogurt, 2T lemon curd, 2T crushed graham crackers, 1T coconut.
3. Repeat until all the glasses are filled.
Title: No Bake Date Balls
Ingredients:
- 3/4 margarine
- 1 granulated sugar
- 1 egg
- 1 pitted dates
- 1/2 coconut
- 4
Instructions:
1. Melt margarine in large pot (4 quart or larger).
2. Add sugar, egg, and dates.
3. Stir constantly over low to medium heat.
4. Cook approximately 5 minutes until mixture thickens.
5. Remove from heat. Add chopped nuts and rice cereal.
6. Roll into walnut-sized balls; then roll in coconut.
Title: Maple Walnut Cake
Ingredients:
- 1 pitted dates
- 1/2 boiling water
- 1 all-purpose flour
- 3/4 whole wheat pastry flour
- 1 walnuts
- 3/4 baking soda
- 1/4 salt
- 1 egg
- 3/4 pure maple syrup
- 1/4 canola oil
- 4 unsalted butter
- 2 cider vinegar
- 1 vanilla extract
- 2 pure maple syrup
- 1 cider vinegar
- 3/4 confectioners' sugar
Instructions:
1. Preheat oven to 325.
2. In a small bowl, add dates and boiling water - set aside and cool to room temperature.
3. In a food processor, add he flours, 2/3 cup walnuts, baking soda and salt - process until the walnuts are completely ground. Scoop the mixture out into a medium bowl.
4. Add the cooled date and water mixture into the food processor - process until smooth, scraping down the sides once or twice. Add egg, 3/4 cup maple syrup, oil, butter, 2 teaspoons vinegar and vanilla - continue to process until smooth. Pour the date mixture into the dry ingredients; stir just until combined. Scoop the batter into a 10" round springform pan lightly coated with nonstick spray.
5. Bake until a toothpick placed in the center comes out mostly clean, with a few moist crumbs attached (about 28 to 35 minutes). Use a thin sharp knife to run around the edges before removing the side of the springform pan. Remove cake from pan and place on a wire rack to cool completely.
6. To make the topping, whisk together 2 tablespoons maple syrup, 1 teaspoon vinegar and confectioners' sugar until smooth; if the mixture is too thick to spread nicely, add a teaspoon or two of water. Pour the topping onto the cake; use an off-set spatula to spread the mixture over the top of the cake. Scatter the top with the remaining toasted walnuts.
Title: Chocolate Velvet Mousse - Sugar Free
Ingredients:
- 3 low-fat milk
- 1 egg substitute
- 1/4 Splenda sugar substitute
- 1/2 cornstarch
- 1 Grand Marnier
- 2 heavy cream
- 1/2 berries
- 3
Instructions:
1. 1 Place chocolate and milk in a medium saucepan. Heat over medium heat until chocolate melts. Set aside.
2. 2 Stir together egg substitue, Splenda, cornstarch and liquor in small mixing bowl. Add to choccolate mixture. Cook over medium heat, stirring constantly until mix begins to thicken (about 3 - 4 mins.). Pour into medium bowl.
3. 3 Refrigerate 2 - 3 hours. Top with whipped cream and berries to serve.
4. 4 Before refrigerating, mix may be blended in food processor or blender for 10 - 20 seconds to whip to creamier texture.
Title: Gluten Free Caramel Apples
Ingredients:
- 1 1/4 heavy cream
- 1/2 sea salt
- 1 apple
Instructions:
1. Heat agave in a saucepan until tiny bubbles form around the edges –a very low simmer.
2. Continue heating agave this way for 5 minutes (reduces water content of the agave).
3. Add heavy cream and bring mixture to a boil.
4. Reduce heat to an active simmer (Heidi’s words); continue to simmer actively for 7-10 minutes :-).
5. Remove mixture from heat when the caramel reaches a darker nutty color.
6. Place saucepan in a large bowl of ice water to cool and thicken caramel.
7. Place a large bowl of apple slices on the table.
8. Provide an individual ramekin of caramel to each of your hungry little ghosts and goblins.
9. Wash their hands with a wet rag before they leave the table.
Title: Stovetop "Samoa" Rice Pudding
Ingredients:
- 2 cooked rice
- 1 1/2 canned unsweetened coconut milk
- 2 sugar
- 1/3 salt
- 1/8 pure vanilla extract
- 1/2 unsweetened coconut
- 1/2
- 1
- 1/2
Instructions:
1. In a med-large sauce pan simmer rice, milk, coconut milk, sugar, and salt, uncovered, over moderate heat, stirring frequently (never leave unattended), until desired thickness occurs, about 40 minutes.
2. Remove from heat and stir in vanilla and coconut extract.
3. Add shredded coconut to a dry skillet, gently mixing so it wont burn. Will toast quickly so keep an eye on it. Once golden brown, remove from heat and immediately transfer, in a single layer, to a flat surface to cool.
4. To assemble, start by drizzling about a tbsp of caramel sauce in the bottom of your serving cup. Spoon in pudding, leaving about a half an inch from top of cup. Top with toasted coconut, another drizzle of caramel and finish with a drizzle of chocolate sauce.
5. Serve warm or cold. I'm always too impatient to wait, so I eat it as soon as it's cooled down enough so it doesn't burn my mouth -- almost LOL.
Title: Scrumptious Snickerdoodles
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 1/2 sugar
- 2 eggs
- 2 vanilla
- 2 3/4 flour
- 2 cream of tartar
- 1 baking soda
- 1/4 salt
- 2 sugar
- 2 cinnamon
Instructions:
1. Preheat oven to 400*.
2. Cream together butter, shortening, sugar, egg and the vanilla. Blend in the flour, cream of tartar, soda and salt.
3. Mix the sugar and cinnamon for the rolling mixture in a small bowl.
4. Shape rounded spoonfuls of dough into balls and roll the balls in the mixture. Place two inches apart on un-greased baking sheets.
5. Bake 8-10 minutes or until set but do NOT over bake!
6. Remove from cookie sheets and cool on rack. Store in airtight container as soon as they are at room temperature.
Title: 10 minute Chocolate Caramel Fondue
Ingredients:
- 1 sweetened condensed milk
- 1
- 3
Instructions:
1. In saucepan, combine all ingredients.
2. Cook and stir on low heat until chocolate is melted and mixture is smooth.
Title: Ginger Cake
Ingredients:
- 8 all-purpose flour
- 4 sugar
- 1 sea salt
- 1 baking soda
- 1 cinnamon
- 1 1/2 ground ginger
- 1/8 ground nutmeg
- 1/2 ground cloves
- 1/2 butter
- 1/2 black treacle
- 2 eggs
- 1 boiling water
Instructions:
1. Preheat oven to 180C and grease a cake tin.
2. Add all the dry ingredients together and mix.
3. Add the treacle, butter and eggs together in a separate bowl and whisk.
4. Gradually add the flour mixture and hot water and mix.
5. Pour into cake tin and bake for 50 to 55 minutes.
Title: Chocolate Coffee Fantasy
Ingredients:
- 6 strong black coffee
- 1/3 rum
- 1 vanilla extract
- 3 eggs
- 1 butter
Instructions:
1. MELT chocolate in the hot coffee and add flavoring.
2. REMOVE from heat and beat in 1 tablespoon butter and three egg yolks, one by one.
3. BEAT the egg whites until stiff and stir them quickly into the chocolate mixture.
4. PUT into small serving dishes and chill four hours before serving.
5. Decorate each dish with a crystalized violet, candied coffee beans or grated chocolate.
Title: Peppermint Bark Cookies
Ingredients:
- 1/4 brown rice
- 1/4 xanthan gum
- 1/8 salt
- 1/4 baking powder
- 1/2 bittersweet chocolate
- 4 chocolate
- 2 unsalted butter
- 2 eggs
- 2 granulated sugar
- 2 vanilla
- 1/2 white chocolate chips
- 1
- 1/4
- 6
Instructions:
1. Preheat oven until 350ËšF. Prepare baking sheets with silpat mat or parchment paper (two if you have them).
2. Crush the candy canes. I used a food processor and pulsed until it was all crushed.
3. Whisk together the rice flours, xanthan gum, baking powder, and salt.
4. Melt the butter, 60% chocolate, semisweet chocolate chips, and unsweetened chocolate in a microwave safe bowl. Or if you have a double boiler use that. Microwaving chocolate can be tricky, the key is short intervals. I do it in 15-20 second intervals (the closer to completely melted, the shorter the time). It took about 6 times or so. Stir in between every go in the microwave. The chocolate should be smooth without any noticeable chunks. Allow to cool slightly, but still fluid.
5. While you're melting the chocolate, beat together the eggs, sugar, and vanilla. Beat on high until light and frothy, about 5 minutes. This step is what will make the cookies have that shiny, crackly exterior.
6. Turn the mixer to low, and add the melted chocolate/butter mixture to the eggs.
7. Add the flour mixture. Scrape down sides of the bowl to make sure everything is evenly incorporated.
8. Mixture should be silky and shiny. Slightly thick but with fluidity.
9. Add the 1/2 cup of crushed peppermint, peppermint extract, and the white chocolate chips.
10. Drop the cookies onto a baking sheet about 2 inches apart. Dust with the extra crushed peppermint, reserving some for after baking.
11. If you only have one baking sheet, prescoop the rest of the dough as well and set aside. Due to the chocolate content, this dough will harden up pretty quickly. It's perfectly fine to bake once they've hardened, but they're more difficult to scoop.
12. Bake for 10 minutes, turning half way. Bake until the top looks glossy and cracked.
13. The peppermint will have melted in the oven, it will harden back up, but for presentation, sprinkle some fresh peppermint on top if you'd like. Cool on the baking sheet at least 5 minutes. Transfer parchment or mat onto a cooling rack and cool until you can easily peal the cookies off the mat. Cool on cooling rack for another 20-30 minutes until completely cooled. You want to allow the cookies to set.
14. These cookies are great when cooled, you can also warm them. They stay great for a few days in an airtight container.
Title: Hawaiian Cake
Ingredients:
- 1 1/2 butter
- 2 white sugar
- 4 eggs
- 1/2 salt
- 2 baking soda
- 1 crushed pineapple
- 1/4 flaked coconut
- 1 walnuts
- 1 vanilla extract
- 2 graham crackers
- 1
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and line with parchment paper one 10 inch tube pan.
2. Cream butter or margarine, sugar, and eggs together; add salt, baking soda, crushed pineapple, and pineapple juice. Add coconut, walnuts, and vanilla. Mix in the graham cracker crumbs. Pour batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 1 hour and 30 minutes.
Title: Moms Miniature Cheesecakes
Ingredients:
- 2 cream cheese
- 3 eggs
- 1/2 sugar
- 1/2
- 48
Instructions:
1. mix all ingredients in blender and then put in mini cupcake tinis on top of a vanilla wafer.
2. bake at 350 for 15- 20 minutes.
3. cool and serve.
Title: Crema De Fruita Graham
Ingredients:
- 12 graham crackers
- 2 1/2 Equal sugar substitute
- 5 cornstarch
- 1 1/4 water
- 1 1/4 agar-agar
- 2 Equal sugar substitute
- 2 water
- 1/2
- 1
Instructions:
1. DO FILLING. Mix sugar and cornstarch in a saucepan. In a bowl, combine condensed milk and water. Gradually add milk mixture to the cornstarch mixture. Cook on low heat until thickened, about 8-10 minutes. Turn off heat.
2. ADD egg yolks to the thickened cornstarch-sugar mixture, beating vigorously to avoid cooking the eggs. Return pan to low heat and cook for 2 minutes more. Cool.
3. ASSEMBLE. Arrange 6 Grahams (dipped in the fruit cocktail syrup) on the bottom of an 8-inch square pan. Spread half of the custard evenly on top of the crackers. Top with ½ cup of fruit cocktail. Repeat procedure.
4. BREAK agar-agar in ½ cup of cold water to soften. Boil another ½ cup water, add the softened gulaman mixture and 1 tablespoon sugar. Boil until gulaman is completely dissolved. Pour gulaman on top of fruit cocktail. Chill and serve.
Title: Chocolate Gingerbread Boys and Girls
Ingredients:
- 12 all-purpose flour
- 2 3/4 baking soda
- 1 salt
- 1/2 ground ginger
- 1/2 ground cinnamon
- 1/2 butter
- 3 margarine
- 3 granulated sugar
- 1/2 molasses
- 1/4 water
- 1
Instructions:
1. Microwave 1 1/2 cups morsels in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
2. Combine flour, baking soda, salt, ginger and cinnamon in medium bowl. Beat butter and sugar in small mixer bowl until creamy; beat in molasses and melted chocolate. Gradually add flour mixture alternately with water, beating until smooth. Cover; refrigerate for 1 hour or until firm.
3. Preheat oven to 350°F.
4. Roll half of dough to ¼-inch thickness on floured surface with floured rolling pin. Cut dough into gingerbread boy and girl shapes using cookie cutters or a stencil. Place on ungreased baking sheets. Repeat with remaining dough.
5. Bake for 5 to 6 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
6. Place remaining morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 30 to 45 seconds; knead. Microwave for 10 seconds; knead until smooth. Cut tiny corner from bag; squeeze to pipe chocolate. Decorate cookies with piped chocolate and prepared frosting or icing.
Title: Pomegranates in Orange Flower Water
Ingredients:
- 2 pomegranates
- 4 orange flower water
- 2 granulated sugar
Instructions:
1. How to Remove Seeds from a Pomegranate:.
2. Fill a large bowl with water. Hold the pomegranate in the water and slice the crown off. Lightly score the fruit into quarters, from crown to stem end. Keeping the fruit under water carefully break it apart. Then gently separate the arils (seeds) from the outer skin and white pith.
3. The seeds will drop to the bottom of the bowl and the pith will float to the surface. Discard the pith then pour the seeds into a colander. Rinse and pat dry. The seeds can be frozen in an airtight container or sealable bag for up to 3 months.
4. Divide the seeds among four glass serving bowls. Sprinkle the fruit in each bowl with 1 tsp of orange flower water & 1 1/2 tsp of sugar. Let stand for 1 hour before serving.
Title: 10 Minute German Chocolate Pie
Ingredients:
- 4 milk
- 1/3 sugar
- 2 cream cheese
- 3 Cool Whip
- 8 graham cracker crust
- 1
Instructions:
1. Heat chocolate and 2 tablespoons of milk over low heat, stirring until chocolate is melted.
2. Beat sugar into cream cheese.
3. Add remaining milk and chocolate.
4. Beat until smooth.
5. Fold in cool whip.
6. Put in crust and freeze for 4 hours.
Title: Lemon Cheesecake Bars
Ingredients:
- 2 flour
- 1/2 powdered sugar
- 1 butter
- 1 cream cheese
- 2 eggs
- 2/3 evaporated milk
- 1/2 sugar
- 1 flour
- 1 lemon juice
- 2 lemon peel
- 1 sour cream
- 1
Instructions:
1. Preheat oven to 350°.
2. Combine flour and powdered sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly.
3. Press onto bottom and 1-inch up sides of ungreased 13 x 9-inch baking pan.
4. Bake for 25 minutes.
5. Place cream cheese, eggs, evaporated milk, granulated sugar, flour, lemon juice, lemon peel and food coloring in blender container; cover. Blend until smooth. Pour into partially baked crust.
6. Bake for additional 15 minutes or until set. Cool in pan on wire rack.
7. Spread sour cream over top; refrigerate. Cut into bars. Garnish as desired.
Title: Mini Chocolate-Glazed Fudge Cakes
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 baking powder
- 1 baking soda
- 1/2 kosher salt
- 1/2 granulated sugar
- 3/4 butter
- 1/2 egg
- 1 water
- 1/3
- 1/2
Instructions:
1. PREHEAT oven to 350°F Line 48 mini muffin cups with paper liners.
2. COMBINE flour, baking cocoa, baking powder, baking soda and salt in large mixing bowl. Stir well.
3. BEAT sugar and butter in large mixer bowl until creamy. Beat in egg and Coffee-mate. Slowly beat in flour mixture until smooth. Add coffee; beat on low to incorporate, then increase speed to medium and beat for 1 minute. Spoon batter evenly into prepared cups, filling each 2/3 full.
4. BAKE for 13 to 15 minutes or until wooden pick inserted in cupcake comes out clean. Cool completely before topping with chocolate glaze.
5. FOR CHOCOLATE GLAZE: COMBINE 1 cup powdered sugar, ½ cup NESTLÉ TOLL HOUSE Baking Cocoa, 6 tablespoons Dark Chocolate Fudge Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer, 6 tablespoons NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels and 2 tablespoons butter in medium, microwave-safe bowl. Heat on HIGH (100%) power for 30 seconds; stir. Continue to heat at 10-second intervals, stirring until smooth. Use about 1 teaspoon of glaze per cupcake.
Title: Rita's Summer Cake
Ingredients:
- 1 coconut milk
- 3 Cool Whip
- 1/3 flaked coconut
- 1
Instructions:
1. Make your white cake mix according to directions on box and place in a 9 X 13 pan.
2. When baked - pierce entire cake with a fork.
3. Mix the sweetened condensed milk and coconut milk together and pour over warm cake.
4. Let cake cool completely.
5. Mix shredded Coconut with cool whip and use to frost cake.
6. Serve chilled.
Title: Creamy Chocolate Crepes
Ingredients:
- 1 sweetened condensed milk
- 1/4 water
- 1 instant chocolate pudding mix
- 1/4 confectioners' sugar
- 1 nectarines
- 1 kiwi fruits
- 1 1/2 white chocolate curls
Instructions:
1. In large bowl, with mixer, beat EAGLE BRAND® and water; beat in pudding mix and cocoa powder.
2. Fold in whipped cream. Cover and chill 15 minutes.
3. Pipe or spoon a generous 1/3 cup of filling into center of each crepe; roll up each crepe.
4. Place on serving plate. Sprinkle with powdered sugar; spoon fruit over crepes& garnish with white chocolate.
5. I can see adding a teaspoon or so of Almond extract or Amaretto or maybe some Kahlua or Grand Marnier.
6. I also think it would add to the elegance of the dish if the fruit used were lightly tossed with some of any liquor you used in the filling & then using the fruit on top.
Title: Rice Pudding
Ingredients:
- 3 unsalted butter
- 3/4 white rice
- 5 vanilla extract
- 5 salt
- 2 white sugar
- 1/2 cornstarch
- 1 lemon zest
- 1 1/2 ground cinnamon
- 1 ground nutmeg
- 1/2 heavy cream
- 1/2 raisins
- 1
- 1/2 - 3/4
Instructions:
1. Preheat the oven to 350 degrees F. Grease a 13-by-9-by-2-inch baking pan with butter.
2. Using a double boiler over medium heat, cook the rice in the milk uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature.
3. While the rice is cooking, make your egg mixture by combining the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.
4. Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.
5. Pour the mixture into the prepared baking pan. Add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard. Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving.
Title: Peanut Butter Cookies
Ingredients:
- 1 shortening
- 1 sugar
- 1 brown sugar
- 2 eggs
- 2 water
- 3 all-purpose flour
- 1 1/2 baking soda
- 1/4 salt
- 1 crunchy peanut butter
Instructions:
1. Cream shortening; gradually add sugar, beating until light and fluffy.
2. Add eggs and water, beating well.
3. Combine dry ingredients; add to creamed mixture, beating well.
4. Stir in peanut butter.
5. Shape into 1-inch balls; place 3 inches apart on ungreased cookie sheets.
6. Dip a fork in flour, and flatten cookies to 1/4-inch thickness in a crisscross pattern.
7. Bake at 375° for 10-12 minutes.
8. Remove to wire racks, and cool completely.
Title: Carrot Cake (1972)
Ingredients:
- 3 eggs
- 3/4 sugar
- 2 buttermilk
- 3/4 vanilla
- 2 flour
- 2 ground cinnamon
- 2 baking soda
- 2 salt
- 1/2 crushed pineapple
- 1 carrots
- 2 walnuts
- 1 pecans
- 1 flaked coconut
- 1 sugar
- 1/2 buttermilk
- 1/4 baking soda
- 2 light corn syrup
- 1/4 butter
- 1/2 margarine
- vanilla
Instructions:
1. Combine and mix the first 5 ingredients well.
2. Mix the flour, cinnamon, baking soda and salt together and mix into the egg and buttermilk mixture.
3. Stir in the crushed pineapple, grated carrot, chopped nuts and coconut.
4. Pour into a 13 x 9 x 2 inch baking dish that has been greased and floured.
5. Bake at 350 degrees for about 55 minutes.
6. Shortly before the cake is done, prepare the icing: COMBINE the sugar, buttermilk, baking soda, corn syrup and butter in a saucepan.
7. Bring to boil and boil 5 minutes.
8. Remove from heat and stir in the vanilla.
9. Pour over the cake while the cake is HOT.
10. The cake will absorb the icing.
11. Let cool completely before cutting.