lumicero/recipes-ing2inst huggingface dataset:
Title: Pumpkin Tea Cake
Ingredients:
- 1 2/3 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1 ground cinnamon
- 2 ground cinnamon
- 2 nutmeg
- 1/4 ground cloves
- 1 pumpkin puree
- 2 pumpkin puree
- 1 sugar
- 1 1/3 salt
- 3/4 eggs
- 3 sugar
- 2
Instructions:
1. **Note, as with all quick breads, make sure not to overmix the batter, or you will end up with a coarse, tough crumb.
2. Preheat oven to 325°; lightly butter the bottom and sides of a 9 x 5 inch loaf pan.
3. This recipe is easily mixed by stand mixer fitted with the whisk attachment or by hand with a whisk.
4. Sift the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves into a mixing bowl; set aside.
5. In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed until well mixed.
6. Add in eggs, one at a time, mixing well after each addition until incorporated before adding the next egg.
7. Scrape down the sides of the bowl with a rubber spatula.
8. On low speed, add in the flour mixture and beat just until combined.
9. Scrape down the sides of the bowl, then beat on medium speed for 5-10 seconds to make a smooth batter.
10. The batter should have the consistency of a thick puree.
11. Transfer batter into loaf pan; smooth the surface with an offset spatula.
12. Sprinkle evenly with sugar.
13. Bake about 1 hour, or until a cake tester or pick comes out clean.
14. Let cool in the pan on a wire rack for about 20 minutes, and then invert onto the rack, turn right side up, and let cool completely.
15. Serve at room temperature; will keep at room temperature if well wrapped, for 4 days; in the refrigerator for about 1 week.
Title: Healthy Mystery Muffins
Ingredients:
- 1 pumpkin
- 15 pecans
- 1 chocolate chips
- vanilla
Instructions:
1. Preheat oven to 350 degrees.
2. Grease 12 muffin cups or line with paper baking cups.
3. Mix cake mix with pumpkin.
4. Add vanilla.
5. Drop into cupcake tins and sprinkle with chopped pecans and chocolate chips.
6. Bake for 20 minutes.
Title: Almond Cream Cheese Pound Cake
Ingredients:
- 1 cream cheese
- 1 eggs
- 4 sugar
- 1/2 water
- 1/2 pure vanilla extract
- 1/2
- 1
Instructions:
1. Bring cream cheese to room temperature. (This will keep the batter from becoming lumpy.).
2. Place all ingredients in large mixing bowl.
3. Mix with electric mixer on low for one minute until all combined.
4. Mix at medium for two minutes.
5. Batter should look uniform and thick.
6. Bake in a greased and floured 10 inch tube pan at 350°F for about 45 minutes or until cake springs back when touched.
7. Serve alone or with berries and sweetened whipped cream.
8. The cake is rich on its own.
Title: Apple Foldovers With Apple Glaze
Ingredients:
- 1/2 walnuts
- 1/4 brown sugar
- 2 butter
- 2 margarine
- 1 apples
- 1/4 flour
- 1 ground cinnamon
- 2/3 powdered sugar
- 1/8 ground cinnamon
- 2 -3 apple cider
Instructions:
1. Heat oven to 375°F In small bowl, mix walnuts, brown sugar and butter with pastry blender or fork until crumbly.
2. In medium bowl, stir together apples, flour and 1/4 teaspoon cinnamon; set aside.
3. Unroll crusts on work surface. Cut each crust into quarters. Place about 1/4 cup apple mixture on one half of each pie crust wedge. Sprinkle with walnut mixture. Fold untopped half over filled half (foldovers will be full). Press edges with fork to seal. Prick top with fork. Place on ungreased large cookie sheet.
4. Bake for 22 to 28 minutes or until golden brown.
5. While foldovers are baking, in small bowl, stir together glaze ingredients until smooth. Cool foldovers about 10 minutes, then drizzle glaze over. Then let cool completely.
Title: Vegan Banana Cupcakes
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 canola oil
- 2/3 soymilk
- 1 1/2 vanilla extract
- 1/2 dark chocolate
- 1/4
Instructions:
1. Preheat your oven to 350 degrees and line your pan with paper liners.
2. Throw your mashed banana in a blender or push it through a sieve to make sure there are no lumps in it.
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. Gently fold the wet ingredients into the dry, don’t over mix or you’ll get tough cupcakes. Small lumps are fine.
4. Fill liners 2/3 full, top the batter of each cupcake with 1 tsp of finely chopped chocolate and use a toothpick to gently stir them inches.
5. Bake 20-22 minutes or until a toothpick comes out clean.
Title: Bride's Cake
Ingredients:
- 4 1/2 cake flour
- 1 baking soda
- 2 cream of tartar
- 1 1/2 butter
- 2 1/4 sugar
- 1 vanilla extract
- 18 salt
- 1
Instructions:
1. Preheat oven to 325°F.
2. Beat egg whites with salt to stiff peaks.
3. Sift flour 4 times with the baking soda and cream of tartar.
4. Cream butter until soft; add sugar gradually until fluffy.
5. Add vanilla.
6. Add batter to beaten egg whites gradually; fold flour in lightly.
7. Pour into two angel food cake pans and bake for one hour.
Title: Peanut Butter Striped Delight
Ingredients:
- 35 butter
- 6 cream cheese
- 1 sugar
- 1/4 milk
- 2 milk
- 3 Cool Whip Topping
- 1 instant vanilla flavor pudding and pie filling
- 2 peanut butter
- 1/3
Instructions:
1. Place cookies in food processor and process to form fine crumbs. Transfer to medium bowl. Add butter; mix well.
2. Press firmly onto bottom of 13 x 9-inch dish. Refrigerate 10 minutes.
3. Meanwhile, beat cream cheese, sugar, and 2 tablespoons of the milk in separate bowl with wire whisk until well blended. Add 1-1/4 cups of the whipped topping; mix well. Spread over crust.
4. Pour remaining 3 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Add peanut butter; mix well.
5. Spread evenly over cream cheese layer. Let stand 5 minutes or until thickened. Top with remaining whipped topping; cover.
6. Refrigerate at least 4 hours before cutting into pieces to serve. Store in refrigerator.
Title: O'henry Bars
Ingredients:
- 6 sugar
- 6 creamy peanut butter
- 6
- 1
- 1 1/3
Instructions:
1. Spray glass pan with baking spray.
2. Pour the special k into a large bowl.
3. melt morsels together.
4. In medium saucepan combine sugar and karo. Mix well.
5. Once throughly mixed, remove from heat and add peanut butter. Stir until mixture reaches a butterscotch like consistency
6. Pour mixture over special k, mix well.
7. Empty Special K mixture into greased pan.
8. Pour melted morsels over cereal mixture.
9. chill for two hours then serve.
Title: Chocolate No Bake Port Cookies
Ingredients:
- 1 pecans
- 1/2 dark corn syrup
- 1 port wine
- 1/2 powdered sugar
- 1/2
- 1/3
Instructions:
1. In a food processor, combine cookies, cocoa and pecans.
2. Whirl until reduced to crumbs, pulsing for several seconds at a time.
3. Add corn syurp and port.
4. Continue to pulse processer until liquids are well blended.
5. Using your hands, form dough into one-inch round balls.
6. Roll in powdered sugar, Serve or store cookies in airtight container for up to one month.
7. To store longer, freeze the cookies.
Title: Fluffy Whipped Cream
Ingredients:
- 1 heavy cream
- 1 vanilla extract
- 1 confectioners' sugar
Instructions:
1. Start with bowl and beaters cold!
2. In a large bowl, whip cream until stiff peaks are just about to form.
3. Beat in vanilla and sugar until stiff peaks form. Do not overbeat!
Title: Peanut Butter Swirl Brownies
Ingredients:
- 1 1/4 margarine
- 3/4 chunky peanut butter
- 1/2 brown sugar
- 3 eggs
- 8 cream cheese
- 4 white sugar
- 2 vanilla
- 1 flour
- 7/8
Instructions:
1. In a bowl cream together 1/4 cup of the margarine, peanut butter, and the brown sugar. Beat in 1 of the eggs and the cream cheese, a little at a time, beating until mixture is smooth.
2. Melt 1/2 cup margarine with the chocolate over low heat,, I did this in the microwave, on LOW heat! stirring until smooth, and let cool.
3. In another bowl cream together the remaining 1/2 cup margarine, sugar, beating until light and fluffy, and beat in the remaining 2 eggs, 1 at a time, beating well after each addition.
4. Stir in the chocolate, vanilla, flour and pour the batter into a buttered 9x13 pan.
5. Drop dollops of the peanut butter mixture into the batter, swirling to marble the batter. Bake the brownies in the middle of a preheated 350 degree oven for 45-50 minutes or until they pull away slightly from the sides of the pan. Let brownies cool before cutting into squares.
Title: Crock Pot Apple Crisp
Ingredients:
- 8 apples
- 1/2 - 1 cinnamon
- 1/4 white sugar
- 3/4 flour
- 3/4 oatmeal
- 3/4 brown sugar
- 1/2 butter
Instructions:
1. Generously spray a crock pot with non stick cooking spray, line with apples. Sprinkle the white sugar and cinnamon over top.
2. Mix together flour, brown sugar, and oatmeal. Cut in butter with a pastry blender until you get pea size pieces of butter. in a bowl.
3. Cover the apples with this mixture.
4. Pack the flour-oatmeal-brown sugar-butter mixture. Cook on high for 3 hours.
5. Use a medium size crock pot to make this. Using a large crock pot will probably not work well as the ingredients will be too spread out and may burn around the edges.
6. Serve with vanilla ice cream.
Title: Almond Cake
Ingredients:
- 3/4 granulated sugar
- 4 unsalted butter
- 1 almond paste
- 3 eggs
- 1 brandy
- 1/2 dark rum
- 1/4 salt
- 1/3 cake flour
- 1/2 baking powder
Instructions:
1. Preheat the oven to 350 degrees and set rack to middle position.
2. Line the bottom of an 8" cake tin with parchment paper. Butter and flour the tin.
3. Using an electric mixer (stand mixer or hand held) cream the butter and sugar until light and fluffy.
4. Add the almond paste about a walnut sized piece at a time, beating until well blended after each addition.
5. Beat in the eggs, one at a time. Mix in the kirsch (or brandy or rum), almond extract and the salt.
6. Combine the cake flour and baking powder in a small bowl, add to the batter and beat vigorously for about 30 seconds.
7. Pour the batter into the cake tin.
8. Bake for about 35 minutes until golden brown on top and a cake tester inserted in the middle comes out clean. Start testing at the 30 minute mark.
9. Cool the cake in the tin on a rack. Unmold the cake on to a serving platter. Dust with powdered sugar just before serving.
10. Notes:
11. This cake has a tendency to collapse in the middle as it cools. I have found that beating the batter vigorously after the flour is added develops a bit of structure that helps alleviate the collapse. Because it is cake flour there is only so much gluten that can be developed so the cake does not become tough. And anyway, collapsed or not, it still tastes great.
12. This cake is delicious served plain as is. With a little raspberry coulis, a dollop of whipped cream and a fresh berry or two, it makes for an elegant desert.
13. If you have cake strips you can use them here. It's not really necessary but I find you get more even rise if you do.
14. If you don't have any liquor in the house you can omit it altogether.
15. This cake keeps very well, wrapped, at room temperature for a couple of days.
Title: Basic Vanilla Pastry (Sweet Pastry)
Ingredients:
- 1 2/3 plain flour
- 1 caster sugar
- 1/4 baking powder
- 180 butter
- 1/3 vanilla extract
- 1
Instructions:
1. Place the flour, sugar and baking powder in a food processor and process to combine.
2. Add the butter and process until the mixture resembles fine breadcrumbs.
3. With the motor running gradually add the water and vanilla and process until the mixture comes together to form a smooth dough.
4. Wrap in plastic wrap nd place in the fridge for 30 minutes before using.
Title: Tex-Mex Sheet Cake
Ingredients:
- 1 butter
- 2 water
- 1 sugar
- 2 flour
- 2 salt
- 1/2 cinnamon
- 2 eggs
- 2 sour cream
- 1/2 baking soda
- 1 butter
- 1 canned milk
- 9 powdered sugar
- 6 cinnamon
- 2 1/2
- 1 1/2
Instructions:
1. Heat oven to 350 degrees.
2. In a medium sauce pan, over medium heat, bring the cup of butter, 2 Tbls. baking cocoa and the water to a boil.
3. Remove from heat and pour into a large, heat-proof bowl.
4. Using an electric mixer, slowly mix in the sugar, salt and cinnamon and last, the flour.
5. (If you mix in the flour first, it can do really funny things in the hot mixture!).
6. Add the eggs, 1/2 cup sour cream and baking soda and mix just until nice and smooth.
7. Pour batter into a greased or sprayed jelly-roll pan and bake for 30 minutes, or until sides of cake have pulled away from the pan.
8. Remove cake from oven and spread frosting on the cake while it's still hot.
9. For the frosting, with an electric mixer, combine all frosting ingredients and whip together until smooth. The frosting will sort of liquify when it is spread on the hot cake, so if it seems a bit stiff, that's probably OK. If you're really concerned, try adding more milk, a teaspoon at a time, but don't get too carried away!
Title: Reduced Fat Peanut Butter Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 1/4 light brown sugar
- 1/2 granulated sugar
- 1/4 egg
- 1 nonfat milk
- 3 vanilla extract
- 1 1/4
Instructions:
1. Both peanut butter and butter should be used at room temperature Heat oven to 350 F, Coat 2 large baking sheets with cooking spray.
2. In medium size bowl, mix flour,baking soda, and salt.
3. In a large bowl,beat peanut butter and butter until smooth for 2 minutes.
4. Add sugar; beat 2 minutes.
5. Beat in egg, milk and vanilla.
6. On low, beat in flour mixture.
7. For each cookie, roll about a tablespoon of dough into a ball.
8. Place balls on sheets, 2 inches apart.
9. With fork, flatten each ball in crosshatch pattern into 2 inch round, if desired.
10. Bake 12 to 14 minutes.
Title: Rich Black Bean Brownies
Ingredients:
- 1 unsalted butter
- 1 black beans
- 2 walnuts
- 1 vanilla extract
- 1 instant coffee
- 1/4 sea salt
- 1/4 eggs
- 4
- 1 1/2
Instructions:
1. Preheat the oven to 325°F Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.
2. Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
3. In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
4. In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
5. Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.
6. Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.).
Title: Cap'n Crunch Treats
Ingredients:
- 6 butter
- 10 mini marshmallows
- 6
Instructions:
1. Line a 9x13 inch baking pan with buttered wax paper and set aside. (I skipped this step and found the pan didn't need any buttered wax paper and came right out of the pan.
2. In a large saucepan, melt the butter. Add marshmallows and stir continuously until fully melted and mixed with the butter.
3. Remove from heat and fold in Cap'n Crunch.
4. Transfer mix into the 9x13 inch baking pan. Wet hands and evenly press mixture into the pan. I skipped the wetting the hands part and used a spatula to press the mixture into the pan. Worked perfectly, and I didn't need to get my hands in it.
Title: Chocolate-Dipped Shortbread Fingers
Ingredients:
- 1/2 butter
- 1/3 granulated sugar
- 1/3 brown sugar
- 1 salt
- 1/2 vanilla extract
- 2 flour
- 2 3/4
- 1
Instructions:
1. Preheat oven to 325°F
2. Using an electric mixer, beat butter, sugars and salt for about 1 minute. Beat in vanilla.
3. Reduce speed and add flour in 3 additions, beating just until blended. Stir in 3/4 cup chocolate chips.
4. Transfer dough to an ungreased 13-by-9-inch baking pan.
5. Press dough evenly on bottom of pan with your fingers.
6. Bake until golden brown, about 35 minutes; do not underbake.
7. Let cool for 5 minutes.
8. Cut shortbread in pan, lengthwise and crosswise into quarters, then lengthwise into 32 rectangles.
9. Let cool in pan.
10. Melt remaining chocolate and oil in a small saucepan over low heat, stirring, until smooth.
11. Dip half of each cookie into chocolate; place on wax paper.
12. Let stand until chocolate is set.
13. (Cookies may be made up to 4 days ahead and stored, tightly wrapped, at room temperature.).
Title: Mango Puddings With Chilli Syrup
Ingredients:
- 175 butter
- 175 self-raising flour
- 1/2 mango
- 1 baking powder
- 175 eggs
- 3 milk
- 2 limes, zest of
- 2 lime, juice of
- 1
- 100
- 3
Instructions:
1. For chilli syrup, place lime zest, sugar and whole chillies in small pan. Pur lime juice into measuring jug and top up with enough water to make 150ml. Add to sugar and bring to a slow boil, stirring until sugar dissolves. Simmer 10 minutes and remove chillies.
2. Preheat oven to 200 degrees C, gas mark 6. Grease 6 150ml pudding basins and place a square of baking paper in the base of each. Dust each with flour and set aside. Cut out 6X12cm squares of foil, lightly grese and fold a pleat in centre of each square. Arrange mango slices in base of pudding basins and drizzle each with a tsp of syrup.
3. Sift flour and baking powder into a large pow., sadd butter, sugar, eggs, milk and grated lime zest. Beat with electric mixer for 2 minutes or until smooth. Spoon into prepared pudding basins and tightly cover each with foil.
4. Place in a deep roasting tin and fill tin with boiling water so that water comes halfway up the sides of the basins. Bake for 25 minutes.
5. Remove puddings from oven and take off foil. Turn out onto a serving platter or plates. Spoon over chilli syrup and serve.
Title: Old Fashioned GingerBread Cookies
Ingredients:
- 1 sugar
- 1 sorghum
- 3/4 molasses
- 1/2 hot water
- 2 eggs
- 1 baking soda
- 1/2 salt
- 2 cinnamon
- 2 ginger
- 6 -7 white flour
Instructions:
1. Combine first four ingredients in large bowl.
2. Add eggs.
3. Mix dry ingredients together and add to wet.
4. Mix well.
5. Cover and refrigerate overnight.
6. Roll dough out on Pam (or other non-stick cooking spray) covered surface (I roll mine out thick,I like a thicker cookie) Cut with desired shapes.
7. Bake at 350 degrees for 10 minutes.
8. These cookies freeze well and are softer and more flavorful after freezing.
Title: Snickerdoodles
Ingredients:
- 1 butter
- 3/4 brown sugar
- 3/4 sugar
- 2 eggs
- 2 flour
- 1/2 salt
- 1 baking soda
- 1 cinnamon
- 1 1/2 oatmeal
Instructions:
1. In large mixing bowl, beat butter until creamy. Add sugar, mix well until light and fluffy. Add eggs, mix well.
2. Stir together flour, salt, soda, and cinnamon.
3. Add sifted dry ingredients to creamed mixture. Mix until weel combined. Stir in oatmeal.
4. Form 1 inch dough balls. Roll into cinnamon and sugar mixture. Place on greased cookie sheet. Press down with a fork, 1 inch apart.
5. Bake at 400 degrees for 8-10 minutes. Cool and place in a tightly covered container. Makes 4 1/2 - 5 dozen cookies.
Title: Death by Cream Cheese
Ingredients:
- 2 cream cheese
- 2 sugar
- 1 1/4 vanilla
- 1 butter
- 1/2 sugar
- 1/4 cinnamon
- 1
Instructions:
1. Line 9X13 baking dish with one can of crescent rolls.
2. Mix together Filling (Cream Cheese, 1 1/4 cup sugar and vanilla) and spoon and smooth over cresent roll layer.
3. Top cream cheese mixture with last can of cresent rolls.
4. (I will slightly unroll dough and lay over pan - do not stretch too much).
5. Pour melter butter over top crescent layer and sprinkle cinnamon and 1/2 cup of sugar.
6. Bake 30 minutes at 350.
Title: Passover Forgotten Torte With Raspberry Sauce
Ingredients:
- 3/4 lemon juice
- 2 vanilla
- 3/4 sugar
- 1/4 sugar
- 1 1/4 vanilla
- 1 red raspberries
- 2 frozen raspberries
- 1 sugar
- 1 fresh mint leaves
- 1
Instructions:
1. Preheat oven to 450ºF.
2. Grease the bottom of a 10-inch tube pan or a 9-inch springform pan. Set aside.
3. FOR TORTE:
4. In a mixer bowl beat egg whites, lemon juice, 3/4 teaspoon vanilla, and almond extract with an electric mixer on medium speed.
5. Beat for about 3 to 4 minutes or until soft peaks form (tips curl).
6. Gradually beat in the 1-1/4 cups sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is almost dissolved (about 10 minutes).
7. Using a rubber scraper, transfer mixture to prepared pan and smooth the top.
8. Scrape around the sides and center post (if using a tube pan), leaving a small trench between the meringue and the pan.
9. Place in preheated oven.
10. Turn off oven.
11. Let torte dry in oven with door closed for at least 8 hours or overnight.
12. If using a tube pan, loosen edges and center with a sharp knife.
13. Lift out tube. (Or remove sides of springform pan.)
14. Slide knife under meringue.
15. Invert onto a serving plate.
16. Cover with plastic wrap and foil; freeze, if desired.
17. FROSTING:
18. About 4 to 8 hours before serving, in a small mixer bowl, beat whipping cream until soft peaks form (tips curl).
19. Add the 2 teaspoons sugar and 1 teaspoon vanilla; beat until stiff peaks form (tips stand straight).
20. Frost the tops and sides of the torte.
21. Cover and chill until serving time.
22. RASPBERRY SAUCE:
23. In a food processor bowl or blender container, combine the raspberries and 1 tablespoon sugar.
24. Cover; process or blend until smooth.
25. Strain sauce, if desired.
26. Cover and chill until serving time.
27. Serve the sliced torte topped with raspberry sauce.
28. Garnish with fresh mint leaves, if desired.
Title: Plain Biscotti
Ingredients:
- 3 1/3 all-purpose flour
- 2 1/2 baking powder
- 1/2 salt
- 1/4 canola oil
- 1 1/4 sugar
- 2 eggs
- 2
Instructions:
1. Preheat oven to 375.
2. Mix the first 3 ingredients in a bowl.
3. Mix the last 4 ingredients in a different bowl.
4. Blend the dry ingredients into the wet ingredients.
5. Divide the dough into 3 balls and knead 5 or 6 times.
6. Add extra ingredients as desired, maintaining a slightly sticky consistency.
7. Compensate for dryness by adding a little milk or unsweetened applesauce.
8. Compensate for wetness by adding flour or more of a dry ingredient.
9. Place each ball on a piece of wax paper covering a 11"x17" standard cookie sheet.
10. With floured hands, shape each ball into a 9 inch mound as far from each other as possible and flatten slightly.
11. Bake for 25 minutes on a rack one level up from center of oven.
12. Remove from loaves from the wax paper and place on a cutting board.
13. With a sharp serated knife, cut 3/8 to 1/2 inch wide slices across the loaf at a slight diagonal.
14. Lay the pieces on one side on a 2 layer cookie sheet.
15. Bake on a rack in the center of the oven for 10 minutes.
16. Turn the slices over and bake until lightly browned-5 to 7 minutes.
Title: Blueberry Dump Cake
Ingredients:
- 1 1/2 pineapple
- 2 blueberries
- 1/2 - 1 walnut pieces
- 1/2 butter
- 1
Instructions:
1. Pour pineapple and berries into 13 x 9-inch pan.
2. "Dump" cake mix (sprinkle) over berries and pineapple. Melt stick of butter.
3. Pour over cake mix.
4. Sprinkle nuts over the top.
5. Bake at 375 degrees for 35 to 50 minutes, depending on oven, until bubbly.