lumicero/recipes-ing2inst huggingface dataset:
Title: Jamaican Rum Cake
Ingredients:
- 3 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1 salt
- 1 1/2 unsalted butter
- 1 1/2 granulated sugar
- 1 pure vanilla extract
- 4 eggs
- 1 lime zest
- 1 heavy cream
- 3/4 dark rum
Instructions:
1. Preheat oven to 350°F
2. Sift together and set aside the flour, baking powder, baking soda and salt.
3. Cream butter and sugar until it is light and fluffy. Stir in vanilla and eggs, mix well.
4. Add the lime zest and rum. Stir well to combine.
5. Gradually add the dry ingredients, alternating with the heavy cream and ending with the dry ingredients. Mix between additions until well combined.
6. Grease a bundt cake pan with some butter. Pour batter into the pan and bake for approximately an hour or until a toothpick inserted into the cake comes out clean.
7. Carefully turn out and cool on a wire rack. Dust with some powdered sugar if desired. You can also sprinkle on some more rum too. Slice and serve when cool.
Title: Judy's Favorite Sugar Cookies
Ingredients:
- 1 1/2 butter
- 3 sugar
- 1 1/2 vanilla
- 3 eggs
- 6 1/2 - 7 flour
- 6 baking powder
- 1 salt
Instructions:
1. Cream together butter and sugar.
2. Blend in vanilla and eggs.
3. Add in flour, baking powder, and salt. I usually add in the first three cups of flour, with the baking powder and salt, then I slowly work in the other cups. It requires a lot of muscle near the end.
4. Chill dough.
5. On a floured surface, roll and cut cookies. For consistency in baking (and not burning) we use wooden rulers on either edge of the dough to make the dough all one thickness. The rulers keep the rolling pin at their level.
6. Bake at 375 for 8-10 minutes. Cookies will be golden along the edges, and still very soft in the middle when removed from the oven.
7. Let cool on a cooling rack.
Title: Blueberry Hazelnut Crisp
Ingredients:
- 1/3 sugar
- 2 flour
- 4 blueberries
- 2 lemon juice
- 1/2 hazelnuts
- 3/4 flour
- 1/2 sugar
- 1/4 brown sugar
- 1/4 salt
- 6 unsalted butter
Instructions:
1. Preheat oven to 375°F Butter a shallow, 2-quart baking dish.
2. In a mixing bowl, combine sugar, flour, blueberries and lemon juice; toss together. Transfer to baking dish.
3. In work bowl of a food processor, pulse hazelnuts until coarsely chopped. Remove half of hazelnuts to a mixing bowl. Add flour, sugar, brown sugar and salt to food processor. Pulse to combine. Add butter and pulse until mixture resembles course crumbs.
4. Add mixture to bowl with hazelnuts. Work together with hands until mixture clumps together. Crumble chunks of topping over blueberries.
5. Bake until filling bubbles and topping is golden brown and crisp, about 45-50 minutes.
6. Cool slightly before serving.
Title: Icing's In The Cake
Ingredients:
- 1 eggs
- 4 milk
- 3/4
- 1
Instructions:
1. Mix all ingredients well.
2. Spray a bundt pan very well with Pam.
3. Pour in batter and bake at 350 degrees for about 1 hour.
4. Just in case your Bundt pan is smaller than normal, be sure that you have at least an inch of space between batter and top of pan.
Title: Quick Applesauce Crisp
Ingredients:
- 2 applesauce
- 1/2 brown sugar
- 1/4 raisins
- 1/2 cinnamon
- 1 Bisquick baking mix
- 1/3 sugar
- 3 firm margarine
- 1/4
Instructions:
1. Preheat oven to 375 degrees.
2. Mix applesauce, brown sugar, raisins, and cinnamon in ungreased round pan, 9x1 1/2".
3. Heat in oven for 15 minutes.
4. Mix baking mix, sugar, and margarine until crumbly; stir in nuts.
5. Sprinkle evenly over applesauce mixture. Bake until golden brown, about 25 minutes.
Title: Cranberry-Pear Crisp
Ingredients:
- 1 all-purpose flour
- 1/2 granulated sugar
- 1/4 light brown sugar
- 1/2 cinnamon
- 1/4 nutmeg
- 1/4 salt
- 1/4 butter
- 1/4 walnuts
- 3 pears
- 1 fresh cranberries
Instructions:
1. In a bowl, mix flour, 1/4 cup granulated sugar, the brown sugar, cinnamon, nutmeg and salt.
2. With a mixer fitted with a paddle attachment on low speed, or with your fingers, mix or rub in butter until mixture forms coarse crumbs and begins to come together.
3. Stir in walnuts.
4. In a large bowl, mix pears, cranberries, and remaining 1/4 cup granulated sugar.
5. Divide fruit among 8-8 ounce ramekins or pour into a 9-inch square or round baking dish, spread level.
6. Top evenly with flour mixture.
7. Bake in a 375 degree oven until juices are bubbly, pears are tender when pierced, and topping is golden brown, 30- 35 minutes for ramekins, 40- 45 minutes for large crisp.
Title: Double Chocolate Cookies
Ingredients:
- 2 1/2 plain flour
- 1 baking soda
- 1/2 salt
- 1 butter
- 1 brown sugar
- 1/2 sugar
- 2 eggs
- 2 vanilla extract
- 250 white chocolate chips
- 200
Instructions:
1. Preheat oven to 180 degrees (about 350 fahrenheit).
2. Mix Flour, Baking Soda & Salt and set aside, (I usually dont sift the flour but it is your choice) biggrin.
3. In a seperate bowl, combine butter & sugars and beat until light & fluffy.
4. Beat in eggs.
5. Add Vanilla, Beat in well.
6. Add in Flour, (in small portions until just blended).
7. Blend in Chocolate Chips,.
8. (i usually use my 1 tablespoon measure for this) Drop Tablespoons of mixture onto cookie trays lined with baking paper (place them about 1cm apart).
9. Bake in oven until just browned (usually 8 -10 minutes).
10. Leave on baking trays until cool.
Title: Almond Cupcakes
Ingredients:
- 3 1/2 cake flour
- 1 baking powder
- 1/2 salt
- 1 vanilla extract
- 1 unsalted butter
- 1/2 sugar
- 1 cream of tartar
- 1 1/3 almond paste
- 8 water
- 1/2 cream of tartar
- 1/4 sugar
- 5 light corn syrup
- 1/4 vanilla extract
- 1 1/3 sugar
- 2 water
- 1
- 3 1/2
- 1
- 2
Instructions:
1. CUPCAKES:
2. Preheat oven to 375°F Place cupcakes liners in a cupcake or muffin pan.
3. On a sheet of parchment paper, sift together flour, baking powder, and salt.
4. In a small bowl or measuring glass, combine almond milk, vanilla and almond extract.
5. In the bowl of a standing mixer, beat butter until creamy. Add 1 cup of the sugar and beat on high speed until fluffy.
6. Add flour mixture in 3 parts, alternating with almond milk mixture and beating on low speed after each addition. Transfer mixture to a large bowl.
7. Wash the bowl of the standing mixer, drying well to ensure no moisture or grease remain.
8. Beat egg whites and cream of tartar in standing mixer until soft peaks form.
9. Gradually add remaining 1/3 cup sugar, beating on high speed until peaks are stiff, but not dry.
10. Use a rubber spatula to fold 1/4 of the egg whites into cake mixture in large bowl. Then fold in remaining egg white mixture until batter is well combined.
11. Fill each cupcake liner haflway with batter and bake for 5 minutes. Remove from oven and lightly place prepared almond paste (teaspoonfuls rolled up in balls) atop each cupcake, centered.
12. Top with batter so the liner is 2/3 to 3/4 full. Bake until tester comes out clean, 15-18 minutes. Let cool in pan for 10 minutes and move to wire rack to cool completely.
13. FROSTING:
14. In a large stainless steel bowl, whisk together all ingredients except vanilla extract.
15. Set bowl in a wide, deep skillet filled with about 1-inch of simmering water. Make sure water level is at least as high as the depth of the egg whites in the bowl.
16. Beat egg whites on low speed with a handheld mixer until mixture reaches 140F on an instant-read thermometer. Do not stop beating while the bowl is in the skillet or the egg whites may overcook. Beat on high speed for 5 minutes. Remove bowl from skillet and add vanilla extract. Beat on high for 2-3 minutes longer to cool. Use within a few hours. Serve any leftover frosting as a dip for fresh fruit.
17. SUGAR-COATED ALMONDS:
18. In an ungreased baking pan, roast almonds in a 375F oven for 20 minutes, turning and stirring halfway through baking time.
19. In a large pan bring sugar and water to a boil; add almonds and stir.
20. Sugar will chrystallize; keep stirring and then it will caramelize; remove from heat and spread almonds on a baking sheet lined with parchment paper.
21. When cool and dry, break up and sprinkle on top of cupcakes. Store any extra almonds in an airtight container.
22. They are great for snacking, in popcorn, or as a topping for icecream.
Title: Elvis Comeback Special
Ingredients:
- 1/2 banana
- 1 1/4 all-purpose flour
- 1/4 baking soda
- 1 baking powder
- 1/2 salt
- 3/4 granulated sugar
- 1/3 rice
- 2/3 soymilk
- 1 1/2 vanilla extract
- 1/2 dark chocolate
- 1/4 semisweet vegan chocolate chips
- 1/2 margarine
- 4 shortening
- 2/3 creamy peanut butter
- 2 honey
- 3 vanilla extract
- 2 1/2 confectioners' sugar
- 2 -4 soymilk
- 3 ganache
- 1/3 soymilk
Instructions:
1. Preheat your oven to 350 degrees and line your pan with paper liners.
2. Throw your mashed banana in a blender or or just smash it into oblivious with a fork. Just try to get the lumps out.
3. Sift the flour, baking soda, baking powder, salt and sugar into a large bowl, mix well. In a smaller bowl, whisk together the oil, soy or rice milk, vanilla, almond and mashed banana. Stir or fold the wet ingredients into the dry, but don’t over mix or you’ll get tough cupcakes. Small lumps are fine. Finally, add the chocolate, folding gently.
4. Fill liners 2/3 full. Bake 20-22 minutes or until a toothpick comes out clean.
5. frosting.
6. With an electric mixer, cream together margarine and shortening until smooth.
7. Add peanut butter, molasses if using and vanilla, beat until very smooth.
8. Beat in sugar, mixture will be very stiff.
9. Dribble in soy milk a little at a time, beating continuously until frosting is pale and fluffy.
10. decorating ganache.
11. Heat soy milk in a small saucepan over medium heat until almost simmering. Remove from heat and stir in chocolate chips. Set aside to cool about 10 minutes, then use a piping bag or a fork to shake chocolate all over frosted cupcakes. The ganache will set up when cool.
12. I topped this with chopped cashews, you could use any kind of nut or some sprinkles. A candied cherry on top and the king has left the building.
Title: Market Place Pumpkin Pudding With Gingersnap Cookies-
Ingredients:
- 1/2 sugar
- 1 cornstarch
- 1 pumpkin puree
- 3/4 vanilla
- 1/2 apple pie spice
- 1/2 salt
- 1
- 8
Instructions:
1. In medium pot, combine all ingredients except pumpkin puree and cookies. Mix well with wire whip and place over low heat. Mix periodically until the mixture thickens and slightly boils. Add pumpkin and mix well.
2. Pour into serving cups and chill. Serve with gingersnap cookies and whipped cream if desired.
Title: Vegan Choc Icing
Ingredients:
- 100 dark chocolate
- 1 vegan margarine
- 1 icing sugar
- 1 golden syrup
- vanilla essence
Instructions:
1. Melt everything together in a small saucepan, on very low heat (good things take time). Keep stirring.
2. Leave to cool, stirring occasionally.
3. Once it reaches a good spreading consistency, ice the cake and leave to set completely.
Title: Rolled Chocolate Sugar Cookies
Ingredients:
- 2 1/2 flour
- 7 baking powder
- 2 baking soda
- 1/4 salt
- 1/4 unsalted butter
- 1/2 sugar
- 1 eggs
- 2 vanilla extract
- 1 sugar
Instructions:
1. Preheat oven to 375*.
2. Lightly grease cookie sheets.
3. Sift together flour, cocoa, baking powder, baking soda and salt and set aside.
4. Cream butter with sugar on medium speed until light, about 2 minutes.
5. Add eggs and vanilla, beating well.
6. Gradually add flour mixture and blend well.
7. Gather dough into a ball and cover with foil or wrap.
8. Refrigerate 1 to 2 hours, until firm.
9. Using half of dough at a time, roll out a 1/4 inch thick on sugar sprinkled counter or pastry cloth.
10. Cut out cookies and then lift with spatula onto sheets, leaving about 1 1/2" between cookies.
11. Sprinkle with sugar or sprinkles, if desired.
12. Bake 8 to 9 minutes or until cookies are firm and edges are just starting to brown.
13. Remove to wire rack to cool.
Title: Buttermilk Glaze
Ingredients:
- 2 buttermilk
- 1/4 sugar
- 2 butter
- 3/4 margarine
- 1/8 cornstarch
- 3/4 baking soda
- vanilla extract
Instructions:
1. Bring first 5 ingredients to a boil in a small saucepan over medium heat, stirring constantly Remove from heat, and cool mixture slightly.
2. Stir in vanilla.
Title: Key Lime Bars T-R-L
Ingredients:
- 2 sugar
- 3 confectioners' sugar
- 1/2 butter
- 1 flour
- 1/4 key lime juice
- 2 key lime juice
- 3 eggs
- 3/4 sugar
- 2 sugar
- 3 flour
Instructions:
1. CRUST:
2. Preheat oven to 325ºF.
3. NOTE:
4. Just remember to line the pan with foil and leave an overhang, this will make it easier to remove the whole thing and cut them.
5. In food processor combine sugars, and butter.
6. Pulse a few times to incorporate.
7. Add 1 cup flour and pulse a few times more to pebbly consistency.
8. Press mixture over bottom of a greased 8-inch square pan.
9. Bake 20 minutes until edges begin to brown.
10. Remove to rack to cool.
11. FILLING:
12. Combine lime juice, eggs, sugar and flour.
13. Beat for 1 minute on medium until slightly frothy.
14. Pour over cooled crust and return to oven until filling is set about 30 minutes.
15. Allow to cool completely in pan.
16. Dust with confectioners sugar.
17. Cut into 2 inch squares.
Title: Whole Wheat Chocolate-Blueberry Cake
Ingredients:
- 1 whole wheat flour
- 1 Splenda sugar substitute
- 6 baking powder
- 3/4 baking soda
- 1/2 salt
- 1/4 water
- 3/4 fresh blueberries
- 1/2 fresh blueberries
- 1/4
- 1
- 1/2
Instructions:
1. Preheat oven to 350 degreesF.
2. In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In blender combine water, blueberries, and the egg.
4. Cover and blend until smooth.
5. Add to flour mixture.
6. Whisk until well combined.
7. Pour into greased 8x8x2-inch baking pan.
8. Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack. Invert onto serving platter.
9. In small microwave-safe bowl combine dessert topping and chocolate pieces.
10. Micro-cook, covered, on 50 percent power (medium) 1 minute.
11. Stir until smooth.
12. Let stand 5 minutes.
13. Pour onto cooled cake, spreading evenly.
14. Cut cake into squares to serve. Top with fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings.
15. *BLUEBERRY SAUCE:
16. In blender combine 1/2 cup frozen light whipped dessert topping, thawed, and 1/2 cup fresh blueberries. Cover and blend until smooth.
Title: Glorified Rice
Ingredients:
- 1 cooked rice
- 1/3 granulated sugar
- 1 crushed pineapple
- 1/2 vanilla
- 1/3 miniature marshmallow
- 2 maraschino cherries
- 1 heavy cream
Instructions:
1. Mix together the rice, sugar, pineapple and vanilla.
2. Stir in the marshmallows and cherries.
3. Fold in the whipped cream.
4. Refrigerate until ready to serve.
Title: Blackberry, Honey, and Yogurt Pops
Ingredients:
- 2/3 water
- 2/3 sugar
- 3 fresh blackberries
- 1 plain nonfat yogurt
- 5 honey
- 4 fresh lemon juice
Instructions:
1. Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Move simple syrup to small bowl and chill until cold, about 1 hour.
2. Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer.
3. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use). Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend.
4. Divide mixture among 10 molds (each about 1/3 - 1/2 cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.)
5. Freeze pops until firm, at least 8 hours or overnight.
6. Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve.
Title: Pumpkin Pie
Ingredients:
- 1 brown sugar
- 1/2 sugar
- 2 all-purpose flour
- 1/2 salt
- 1 pumpkin pie spice
- 1 pumpkin puree
- 3 eggs
- 1 evaporated milk
- 1
Instructions:
1. Preheat oven to 450 degrees.
2. Whisk together first 5 ingredients.
3. Whisk in pumpkin, egg and then milk.
4. Pour mixture into crust.
5. Place pie crust on a cookie sheet and put in oven.
6. Bake 10 minutes.
7. Reduce heat to 325 degrees (this is when I like to cover the crust with a pie ring to keep it from getting too brown, if you dont have a pie ring watch it carefully and you may cover it with foil later).
8. Bake until sides puff and canter sets. Approximately 40-60 minutes.
9. Cool completely and store in the refrigerator.
Title: Date Balls
Ingredients:
- 1/2 butter
- 1 sugar
- 1/2 dates
- 1 egg
- 1 1/2 pecans
- 1/2 salt
- 1 vanilla
- 1/2 coconut
- 1
Instructions:
1. Melt butter and sugar n top of double boiler or heavy saucepan over med-low heat. Cool.
2. Add dates and well-beaten egg.
3. cook for 15 minutes over rapidly boiling water or until mixture thickens. Stir carefully to avoid scorching.
4. Add remaining ingredients. Mix Well.
5. Refrigerate for 1 hour.
6. Roll mixture into 1-inch balls.
7. Coat balls with coconut or sugar.
8. Keep refrigerated. Can be frozen up to 3 months.
Title: Rice Krispie Cakes My Way
Ingredients:
- 4 butter
- 2 golden syrup
- 1 honey
- 1 marshmallows
- 4 chocolate
- 5
Instructions:
1. Weigh out the ingredients and break the chocolate into pieces.
2. Place the butter, syrup (or honey,) marshmallows and chocolate into the Microwavable bowl.
3. Place in the microwave for 2 minutes
4. Then stir with wooden spoon.
5. If the chocolate and marshmallow have not melted put in for a further 2 minutes
6. Then carefully add rice Krispies and stir until they are coated with the mixture.
7. Put an equal amount into each paper case.
8. Place in the fridge to set.
Title: Chocolate Flourless Cake
Ingredients:
- 7 bittersweet chocolate
- 7/8 unsalted butter
- 3/4 granulated sugar
- 5 eggs
- 1 pure vanilla extract
- 2 salt
- 1
Instructions:
1. Preheat oven to 350°F.
2. Melt chocolate and cool.
3. Melt butter.
4. In a bowl, combine melted chocolate and butter.
5. Beat in the sugar and egg yolks.
6. Whisk in the vanilla, and cocoa powder and salt.
7. Beat egg whites until a soft to heavy peaks.
8. Fold in the stiffly beaten egg whites a little at a time.
9. Pour into a greased buttered 10 inch spring form pan.
10. Bake for 25 minutes.
11. Remove from oven.
12. Remove rim and press down while warm for a denser cake (I did not do this).
13. Serve warm or cold with some Devon pouring cream, or stencil a design with powdered sugar.
Title: Sweet & Easy Spaghetti Squash
Ingredients:
- 1 spaghetti squash
- 2 light brown sugar
- 2
Instructions:
1. Cut spaghetti squash length wise. Scoop out seeds and discard.
2. Place in 2-quart dish add 1/4 cup water to bottom of dish. Cover with plastic wrap.
3. Cook in microwave on high for 6-10 minutes.
4. Remove from microwave and use fork to comb squash out of shell into serving bowls.
5. Top with margarine and brown sugar.
6. Enjoy!
Title: Everybody Adores This Coconut Burfee
Ingredients:
- 400 sweetened condensed milk
- 300 milk
- 100
- 1/2
- 3 -5
Instructions:
1. Combine the Nestle sweetened condensed milk, freshly grated coconut(which is mentioned as desiccated coconut is supposed to be freshly grated coconut that you have to use and not desiccated), milk and Nido milk powder into a thick bottmed pan and mix well.
2. Heat this mixture, stirring continuously, to avoid it from sticking to the bottom of the pan.
3. Once heated, cook on slow flame till the mixture starts leaving the sides of the pan. Add 1 teaspoons of powdered green cardamom and mix well.
4. This takes about 10 minutes.
5. Remove from flame.
6. Divide the mixture into 2 portions.
7. Spread out one portion evenly onto a greased plate.
8. To the other portion, add a few drops of green food colour and mix well.
9. On mixing, you will get a pale green colour (Remember, its only a few drops of green food colour that you have to add. If you add too much, you'll have a dark green colour, and probably, you could then use this sweet for Halloween!) Spread the pale green colour layer on top of the white layer.
10. Leave it to cool completely.
11. When cooled, cut into squares and serve.
12. Store refrigerated.
13. ENJOY!
Title: Burrbery Buckle
Ingredients:
- 3/4 sugar
- 1/4 margarine
- 1 vegetable shortening
- 1/2 egg
- 2 low-fat milk
- 2 1/2 whole wheat flour
- 1/2 flour
- 2 1/4 baking powder
- 1/2 salt
- 3/4 blueberries
- 1/4 cinnamon
- sugar
- cinnamon
- butter
- margarine
Instructions:
1. Step 1 - Wash the blueberries.
2. Just rinse them in a colander or sieve in cold water, no soap.
3. Pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.
4. Now is also a good time to get the oven preheating to 375°F.
5. Step 2 - Mix the dry ingredients.
6. Combine the 3/4 cup sugar, 2 and 1/2 teaspoons baking powder, 1/2 teaspoon salt (optional) and 1/2 teaspoon cinnamon in a bowl and mix well!
7. Step 3 - Add the butter and the egg.
8. Add the 1/4 cup soft butter (or margarine or vegetable shortening), the egg and using a mixer (hand, electric, or just a large spoon, whatever you have) , mix it up!
9. Step 4 - Mix in the milk.
10. Add the 1/2 cups milk and mix it up.
11. Step 5 - Add the flour.
12. While mixing, stir in the 2 cups of flour! (it's just like making pancakes). It will end up like very thick pancake batter. You may have to finish mixing by hand .
13. Step 6 - Add the blueberries and mix.
14. Add the blueberries and gently mix it. You don't want to crush the berries, but it won't matter if some get crushed, either!
15. Step 7 - Grease and flour the pan(s).
16. Of course, nobody in their right mind uses grease or lard anymore! It just means put a thin layer of vegetable shortening, margarine or butter over the interior surface of the pan (using your fingers), and then put 1 tablespoon of flour in the pan and swirl it around so all surfaces are coated. then dump the excess flour into the trash or sink.
17. Step 8 - Pour the batter into the pan(s).
18. Just pour the batter into the the pans. It should only fill the pan about half way up! It WILL rise, don't worry!
19. Step 9 - Make the topping.
20. Now to make the topping, in another bowl, mix together the topping ingredients:
21. 3/4 cup sugar.
22. 1/2 cup flour.
23. 1/2 teaspoon cinnamon.
24. 1/4 cup soft or melted butter or margarine.
25. Step 10 - Sprinkle the crumb topping over the batter.
26. Pretty self-explanatory, don't you think?.
27. Step 11 - Put the coffee cake in the oven!
28. Cook the coffee cake at 375 F (or 190 Celsius) for 45 minutes.
29. Step 12 - Remove when the coffee cake is golden brown.
30. After about 35 minutes, check to see if the top is golden brown. If if not, check every 3 or 4 minutes until it is.
31. Enjoy!
32. Set the coffee cake on a rack to cool and enjoy! Here is a slice of the finished coffee cake! Serve warm! It also freezes well for another day!
Title: Sour Cream Pound Cake
Ingredients:
- 3/4 pecans
- 3 cake flour
- 1/2 salt
- 1/4 baking soda
- 1 butter
- 2 1/2 sugar
- 6 eggs
- 1 vanilla
- 1 sour cream
- 1 confectioners' sugar
- 2 vanilla
- 6
- 3
Instructions:
1. Set oven to 300 degrees F.
2. Grease and flour a 10-inch tube pan (or can use a bundt pan).
3. Sprinkle the chopped pecans on the bottom of the pan; set aside.
4. In a bowl mix together flour with salt and baking soda.
5. In a large bowl using a heavy duty stand mixer on medium speed cream butter and sugar until fluffy.
6. Add in eggs one at a time beating well after each addition.
7. Add in almond extract and vanilla until combined.
8. To the creamed mixture add in flour mixture alternately with the sour cream until combined.
9. Pour the batter into the pan over the pecans.
10. Bake for 75-90 minutes or until cake tests done.
11. Cool for 20 minutes then turn out onto a wire rack to cool completey (the nuts will remain on top of the cake).
12. For the glaze combine confectioners sugar, orange juice and vanilla together until smooth.
13. Drizzle over the top of the cake while still just slightly warm.