lumicero/recipes-ing2inst huggingface dataset:
Title: Browned Butter Crunch Cake
Ingredients:
- 1 walnuts
- 1/2 sugar
- 1 sugar
- 1 butter
- 1 brown sugar
- 2 eggs
- 2 vanilla
- 2 1/4 flour
- 1 baking powder
- 1/2 baking soda
- 3/4 milk
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 10 inch tube pan.
3. Coat pan evenly with 2/3 cup walnuts, sprinkle walnuts with 1 tablespoon sugar. Set aside.
4. In a small saucepan, melt butter over medium heat, stirring occasionally, until bubbling and golden brown.
5. In a large bowl, combine browned butter, remaining 1/2 c up sugar, brown sugar, eggs and vanilla, blend well and set aside.
6. In a large bowl, sift together flour, baking powder, and baking soda, add to butter mixture alternately with milk.
7. pour into prepared pan, sprinkle with remaining 1/3 cup walnuts.
8. Bake 40 minutes or until wooden pick inserted in center comes out clean.
9. Cool in pan 10 minutes. Remove from pan and cool on wire rack.
Title: Sour Cream Cut-Out Cookies
Ingredients:
- 1 butter
- 1 sugar
- 3/4 sour cream
- 1 egg
- 1 vanilla
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2 nutmeg
- 4 1/2 flour
Instructions:
1. Preheat oven to 350 degrees.
2. Cream together butter and sugar.
3. Add the sour cream, egg and the vanilla; mix well.
4. Stir in baking powder, baking soda, salt and nutmeg.
5. Gradually add flour until dough is too difficult to stir. Mix the rest by hand.
6. Turn the dough out onto a floured surface and roll out to 1/4 to 1/2-inch thick. Use your favorite cookie cutters.
7. Space cookies about 1 1/2 inches apart on a greased cookie sheet.
8. Bake for 6-8 minutes or until lightly browned at the edges.
9. Cool completely on wire racks.
10. Decorate with icing, colored sugar (if using colored sugar, sprinkle cookies before baking) or dip tops in melted chocolate.
Title: Rugelach Tortes
Ingredients:
- 8 cream cheese
- 1/2 margarine
- 1/4 granulated sugar
- 9 granulated sugar
- 1/4 kosher salt
- 1 pure vanilla extract
- 2 all-purpose flour
- 1/4 light brown sugar
- 1 1/2 ground cinnamon
- 3/4 raisins
- 1 pistachios
- 1/2
Instructions:
1. Cream the cheese and butter until light.
2. Add 1/4 cup granulated sugar, the salt, and vanilla.
3. On low speed, add the flour and mix until just combined.
4. Dump the dough out onto a well-floured board and roll it into a ball.
5. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.
6. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and pistachios.
7. On a well-floured board, roll each ball of dough into a 9-inch circle.
8. Using a cup or glass, cut circles into the dough.
9. Place the circles in the bottom of a cupcake pan or mini torte pan.
10. Spread the tortes with equal amounts of apricot preserves and sprinkle each with 1 heaping tsp of the filling.
11. Press the filling lightly into the dough.
12. Chill for 30 minutes.
13. Preheat the oven to 350°F.
14. Bake for 15 to 20 minutes, until lightly browned.
15. Remove to a wire rack and let cool.
Title: Chocolate Belton Cream Pie
Ingredients:
- 3 flour
- 2 sugar
- 2 baking soda
- 2 vinegar
- 2 vanilla
- 1 salt
- 6 water
- 1/2 flour
- 2 sugar
- 2 salt
- 3 vanilla
- 3 butter
- 1 powdered sugar
- 1
- 2
- 1
- 1/2
- 4
- 5
- 1
Instructions:
1. Cake:.
2. Spray two 9" round or square cake pans with cooking spray.
3. Mix all ingredients together.
4. Pour into cake pans.
5. Bake at 350 degrees for 30 minutes, or till a toothpick inserted in the center comes out clean.
6. Remove from oven.
7. Allow to cool.
8. Place one layer on cake plate.
9. Spread with pudding (see below).
10. Top with second layer.
11. Pour Fudge Glaze (see below)over the top.
12. Refrigerate till serving time.
13. PUDDING:.
14. Place sugar, flour, salt, cocoa in 2 quart saucepan.
15. Whisk till lumps are gone.
16. Add cream(may need to add additional cream--some flours have more gluten than others. ALSO, for the entire cake, you may substitute whole milk in place of cream, to reduce calories).
17. Whisk till well blended.
18. Cook over medium heat till thick and bubbly.
19. Remove from heat.
20. Add vanilla.
21. Stir till well blended.
22. Allow to cool.
23. Spread over first cake layer.
24. Top with second cake layer.
25. FUDGE GLAZE:.
26. In 2 quart saucepan, melt butter.
27. Add cocoa and cream.
28. Stir well.
29. Cook over medium heat till it bubbles.
30. Remove from heat.
31. Add powdered sugar.
32. Stir till lumps are gone.
33. Pour over top of cake, spreading to cover all, allowing it to run down sides.
34. Cover cake.
35. Place in refrigerator till serving time.
Title: Cinnamon Brownie Cupcakes
Ingredients:
- 1 flour
- 1 cocoa powder
- 2 cinnamon
- 1 baking powder
- 1/4 salt
- 2 sugar
- 1/2 unsweetened applesauce
- 3 eggs
- 1 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350°F Mix flour, cocoa powder, cinnamon, baking powder and salt in medium bowl. Set aside.
2. Mix sugar, applesauce, eggs and vanilla in large bowl until well blended. Gradually stir in flour mixture until well mixed. Stir in chocolate chips. Spoon 1/4 cup batter into each of 15 paper-lined muffin cups.
3. Bake 15 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely on wire rack.
Title: Pecan and Date Pie (Mexican)
Ingredients:
- 18 butter
- 1/4 margarine
- 1 milk
- 1 pecans
- 5 dates
- 10 eggs
- 1 sweetened condensed milk
- vanilla
Instructions:
1. Grind the cookies to fine crumbs
2. Combine cookies crumbs with the melted butter.
3. add a little milk to bind to cookies and butter.
4. With the cookie mixture cover the bottom and side of a 9" pie pan or 8" springform pan.
5. Place the chopped dates and pecans on the side and the bottom of the pan.
6. In a blender, blend together eggs, vanilla and sweetened milk. Blend about 2 minutes.
7. Pour egg and milk mixture over the pie.
8. Bake pie in a preheated 325 degree oven.
9. Approximately 40 minutes.
10. Allow to cool in the oven for 30 minutes after turing the oven off.
Title: Simple Orange Banana Bundt Cake
Ingredients:
- 2 1/4 flour
- 1 1/2 sugar
- 2 1/2 baking powder
- 1/2 baking soda
- 1 orange, juice of
- 1/2 milk
- 1/2 Crisco shortening
- 2 oranges, zest of
- 1 orange zest
- 1/2 eggs
- 1/4 banana
- 1/4 walnuts
- pecans
- maraschino cherry
- nutmeg
Instructions:
1. Preheat oven 350*.
2. Spray pam in a bundt pan.
3. In large mixing bowl add flour, sugar, baking powder, and soda. (Mix nutmeg if you want to use now) Mix well.
4. Add shortening. Cut in with a rocker or fork until it is mixed.
5. Use a zest knife and get the rind off of one half of orange and add.
6. Juice the orange. Add milk to make 1 cup.
7. It is ok if the pulp gets used. In fact I use most of the pulp, pulse it in a blender until it is broken a little.
8. Add to flour mixture.
9. Use a mixer to blend on low speed.
10. Add eggs and mix again.
11. Add sliced banana and stir in with a spoon.
12. Pour into bundt pan.
13. If you use nuts and cherries, pour a little batter in the pan, then spread nuts and cherries, then the batter again.
14. Bake. 45 to 50 minutes When the top springs back when touched and sides start to shrink away from the pan, it is done.
15. Take out of oven and let set 15 minutes before inverting on plate. Serve plain or any glaze or frosting.
Title: Cranberry Fluff
Ingredients:
- 2 cranberries
- 3 marshmallows
- 3/4 sugar
- 2 apples
- 1/2 green grape
- 1/2 walnuts
- 1/4 salt
- 1 heavy cream
Instructions:
1. Combine ground cranberries, marshmallows and sugar.
2. Cover and chill overnight.
3. Add apples, pineapple, nuts, and grapes and fold in.
4. whipped cream the following day, chill.
5. Put in serving bowl or individual lettuce cups.
6. Trim with clusters of fresh green grapes if desired.
Title: Fantastical Banana Pudding
Ingredients:
- 1 banana instant pudding
- 2 milk
- 3 powdered sugar
- 1 cream cheese
- 1 butter
- 1/4 bananas
- 2 -4 Cool Whip
- 1
Instructions:
1. Place some vanilla wafers at the bottom of the dish you will serve the banana pudding out of.
2. In another bowl, mix puddings with milk. Set aside. *It will be soupy but it DOES thicken up during the next step*.
3. Stir together cream cheese, butter and powdered sugar until very smooth. I like to microwave my butter and cream cheese to soften them both up.
4. Add sugar mixture into pudding and stir well to combine. Your pudding should be very thick and pudding-like by now.
5. Slice up bananas!
6. Fold bananas and Cool Whip into the pudding mixture. Do not stir until combined. Just fold it inches.
7. Pour over vanilla wafers.
8. Add vanilla wafers on top. Chill for at least 30 minutes before serving to "set.".
Title: Banana Brownie
Ingredients:
- 6 bananas
- 1/2 cocoa powder
- 2 brown sugar
- 2 vanilla essence
- 2/3 unsalted butter
- 2 salt
- 2 baking soda
- 2 eggs
- 1/2 cinnamon
- 4 chocolate chips
Instructions:
1. Pre heat the oven @180 degree Celsius.
2. · Line a 25cm *32 cm / 9.5 inch *12.5 inch tray with butter paper.
3. · Sieve the flour, baking soda, cinnamon powder, salt in a bowl.
4. · In another bowl beat the butter and the sugar. Add vanilla extract and mix well. Add eggs gradually and beat on medium high speed.Add the bananas and blend well.
5. · Add this mixture to the flour mixture and mix with a wooden spoon. Add Choco chip (optional) and mix well.
6. · Pour this mixture to the pre lined tray and dusted with flour and greased with butter.
7. · Bake for 40 minutes or until done.
8. · Take out of the oven and put it on a wire rack to cool completely before slicing.
Title: Apple-Chip Snacking Cake
Ingredients:
- 2 eggs
- 1/2 vanilla extract
- 1/4 flour
- 1 sugar
- 1 3/4 baking soda
- 1 ground cinnamon
- 1/2 salt
- 1/2 tart apples
- 1/2 confectioners' sugar
- 1 1/2
- 3/4
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour square pan, 9X9X2.
3. In large bowl, mix eggs, oil, apple juice and vanilla.
4. Combine flour, sugar, baking soda, cinnamon and salt together; ten stir into batter until combined.
5. Add apples, chocolate chips and nuts; stir until well blended.
6. Pour into pan; bake 40-45 minutes.
7. Cool completely and then serve sprinkled with confectioners' sugar or with a dollop of whipped topping.
Title: Butterscotch Whirls With Date Filling
Ingredients:
- 4 all-purpose flour
- 1 baking soda
- 1 salt
- 1 vanilla
- 1 butter
- 2 brown sugar
- 2 eggs
- 1 lemon juice
- 1 1/4 dates
- 1/2 sugar
- 1/2 water
- 1 lemon juice
- 1/4
Instructions:
1. Cook the chopped dates, water and sugar slowly until the dates are soft. Remove from heat, beat until smooth. Add lemon juice and nuts.
2. Divide dough in two portions. Roll or pat each portion to thickness of 1/2 inch, spread with date filling.
3. Roll like a jelly roll, place in refrigerator several hours or until ready to bake.
4. When ready to bake, cut slices from the roll and place on a greased baking sheet. Bake for 10 minutes 350 degrees.
Title: Caramel Custard (Flan)
Ingredients:
- 1/2 brown sugar
- 3 eggs
- 1/4 sugar
- 1/8 salt
- 2 milk
- 1/2 vanilla
Instructions:
1. Spread brown sugar over bottom of baking dish or mold.
2. Beat eggs until blended.
3. Add sugar and salt.
4. Slowly stir in scalded milk.
5. Temper first so you don't have scrambled eggs.
6. Add vanilla and blend.
7. Spoon over brown sugar.
8. Set in baking dish in a pan of hot water so that water comes up one inch to the top of the baking dish.
9. Bake 40 minutes at 350 degrees or until a knife inserted comes out clean.
10. Run knife around edge and invert.
Title: Molasses Balls
Ingredients:
- 1/2 vanilla
- 1/4 molasses
- 1 pecans
- 2 flour
- 2 salt
- 1/2 confectioners' sugar
Instructions:
1. Combine the first three ingredients then add flour and salt.
2. Mix well then add pecans.
3. Roll dough in small balls the size of walnuts.
4. Bake for 12 to 15 minutes in a 350 oven.
5. While warm, roll cookies in powdered sugar.
Title: Cream Filled Apricots – Kaymakli Kaysi
Ingredients:
- 1 sugar
- 2 water
- 1 lemon
- 1/2 pistachios
- 1
- 2
Instructions:
1. NOTE:.
2. If apricots are whole, cut them horizontally to make 2 flat halves.
3. Soak apricots in warm water 2 hours to soften. Drain.
4. Combine sugar, 1 cup water and lemon half.
5. Boil until syrupy, 225-230 F on candy thermometer.
6. Add apricots and simmer 5 minutes.
7. Remove from heat and allow to cool.
8. Whip cream until stiff.
9. Fold 1 cup almonds into cream.
10. Arrange apricot halves in single layer, inner side up.
11. Dollop cream mixture onto 50 percent of apricot halves.
12. Cover with other 50 percent, like sandwich.
13. Sprinkle remaining almonds and pistachios over tops.
Title: Stabilized Whipped Cream - Corn Syrup Method:
Ingredients:
- 2 heavy cream
- 1/2 - 1 vanilla
- 2 light corn syrup
Instructions:
1. In a large chilled bowl, with chilled beaters, beat cold cream until it just starts to thicken.
2. Add corn syrup and vanilla from the side of the bowl, and beat until stiff peaks form.
Title: Boondi Laddu
Ingredients:
- 2 1/2 gram flour
- 500 milk
- 1/2 cardamom powder
- 3 ghee
- 2 1/2 sugar
- 3 1/2 water
- 2 milk
- 3 saffron
Instructions:
1. for boondi:-.
2. Mix flour and milk to a smooth batter.
3. Heat ghee in a heavy frying pan.
4. Hold a fine holed shallow strainer spoon on top with one hand. With the other pour some batter all over the holes. Tap gently till all batter has fallen into hot ghee.
5. Stir with another strainer and remove when light golden.
6. Keep aside. Repeat for remaining batter. Immerse boondi in syrup.For syrup see note below.
7. Drain any excess syrup. Spread in a large plate. Sprinkle few teaspoons hot water over it.
8. Cover and keep for 5 minutes.
9. Shape in laddoos (like meat balls) with moist palms.
10. Cool and keep open to dry, before storing in containers.
11. for syrup :-.
12. Put sugar and water in a vessel and boil. When sugar dissolves, add milk. .
13. Boil for 5 minutes till dirt forms on top.
14. Strain and return to fire.
15. Add colour and boil till sticky but no thread has formed.
16. Add cardamom powder and mix.
Title: Gourmet Double Pie Crust
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1/4 salt
- 1/2 baking powder
- 3/4 shortening
- 1 egg
- 1 vinegar
Instructions:
1. In a medium bowl, stir together flour, sugar, salt and baking powder.
2. Using a pastry blender or fork, cut in 3/4 cup shortening until pieces are the size of small peas.
3. In a glass measure, combine one beaten egg, 1 teaspoons vinegar and enough water to make 1/3 cup liquid.
4. Add liquid to flour mixture.
5. If necessary, add more water, 1 tsp at a time, until dough clings together.
6. Divide in half and form each 1/2 into a ball.
7. Each ball makes 1 crust.
Title: Yogurt Berry Fluff
Ingredients:
- 1/4 boiling water
- 1 sugar-free cranberry flavor gelatin
- 1/2 water
- 1 low-fat vanilla yogurt
- 1/2 vanilla
- kiwi fruit
Instructions:
1. Stir boiling water into gelatin until completely dissolved.
2. Mix cold water and ice to make 1 cup.
3. Add to gelatin and stir until slightly thickened.
4. Remove any remaining ice, and stir in yogurt and vanilla.
5. Pour into individual dessert dish and refrigerate 1- 1 1/2 hours.
6. Before serving, decorate with whipped topping and fruit.
Title: Lemonade Cupcakes
Ingredients:
- 1 sour cream
- 1 cream cheese
- 1 eggs
- 1
- 3
Instructions:
1. Remove 2 tablespoons lemonade concentrate from can, and reserve for another use.
2. Combine remaining concentrate, cake mix, and the rest of the ingredients in a mixing bowl.
3. Beat at low speed with an electric mixer until moistened.
4. Beat at high speed 3 minutes, stopping to scrape down sides.
5. Spoon batter into paper-lined muffin cups, filling each three-fourths full.
6. Bake at 350° for 22 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pans on a wire rack 5 minutes.
8. Remove cupcakes from pans; cool completely on wire rack.
9. Frost with cream cheese frosting.
Title: Triple Berry Crisp
Ingredients:
- 2 blueberries
- 2 raspberries
- 2 white sugar
- 5 flour
- 2 fresh lemon juice
- 1 flour
- 1 rolled oats
- 1 brown sugar
- 3/4 cinnamon
- 1 1/2 butter
- 1/2
Instructions:
1. Preheat oven to 350.
2. Mix the berries, 5 t white sugar, lemon juice, and 2 T flour in a large bowl and set aside.
3. Mix remaining flour, oats, brown sugar, and cinnamon and then cut in butter till crumbly. Then add nuts if desired.
4. Sprinkle 1/2 of this mixture in a 9 by 13 and bake for about 15 minutes.
5. Remove from oven and distribute berry mixture evenly over the crust. Sprinkle on remaining crumbles and bake for about another 30 minutes or till bubbly.
6. Remove and serve hot or cold with whipped cream or icecream.
Title: Nineteen Forty Eight Cocoa Cake
Ingredients:
- 1/2 cold water
- 1/2 baking soda
- 2 butter
- 2/3 eggs
- 2 flour
- 2 1/2 sugar
- 3/4 vanilla
- 1 1/2
- 1
Instructions:
1. Mix water, cocoa, and baking soda first, set aside while mixing remaining ingredients.
2. Cream butter and sugar add eggs.
3. Add half the flour and half the milk beat then add rst of flour and rest of milk.
4. Last, add the cocoa mixture and mix well.
5. Stir in vanilla.
6. Bake in two well greased and floured pans at 350°F for 30 minutes or until cake test done.
7. Frost with your favorite icing.
8. Cake will take on a red color after cooling.
Title: Carrot Cake
Ingredients:
- 2 plain flour
- 2 baking soda
- 1 salt
- 2 cinnamon
- 2 sugar
- 1 1/2 eggs
- 4 carrots
- 3 cream cheese
- 8 margarine
- 1/4 powdered sugar
- 4 vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour two 9-inch cake pans (recommend lining with parchment paper); OR one 9x13; OR line 24 muffin tins with cupcake liners.
3. Mix dry ingredients together.
4. Add oil, blend well.
5. Add eggs one at a time.
6. Blend after each.
7. Add carrots and blend.
8. Pour batter into pan and bake for 40 minutes, or until done (for cupcakes 30-35 minutes).
9. Remove from oven, cool and frost.
10. To prepare the icing: Soften Margarine and cream cheese.
11. Mix well.
12. Add sugar and vanilla.
Title: No More Mellow Watergate Salad
Ingredients:
- 1/2 - 3/4 Cool Whip
- 2 instant pistachio pudding mix
- 2 cream cheese
- 3/4 crushed pineapple
- 1 pineapple chunks
- 1
Instructions:
1. Mix together all ingredients.
2. Refrigerate for about two hours or until ready to serve.
3. Top with cherries, or try some dred bananas to the mix and Enjoy!
Title: Banana Cake With Homemade Pudding Icing
Ingredients:
- 1/2 margarine
- 1 1/2 white sugar
- 2 eggs
- 1 milk
- 1/4 flour
- 2 baking powder
- 2 baking soda
- 3/4 salt
- 1/2 vanilla
- 1 flour
- 4 milk
- 1 sugar
- 1 margarine
- 1/2 shortening
- 1/2 vanilla
- 1
Instructions:
1. To make cake: Mix margarine, sugar and eggs together.
2. In separate bowl mash the bananas and add the milk. Once mixed, add the banana mixture to the margarine, sugar and eggs.
3. In separate bowl mix the remaining dry cake ingredients.
4. Mix the dry and wet cake ingredients together.
5. Pour into 9 x 13 inch pan and bake at 350 degrees Fahrenheit for 35 - 40 minutes. Cool to room temperature.
6. To make icing: Mix the flour, milk and sugar in a small sauce pan.
7. Cook to boiling stirring continuously. Cool to room temperature.
8. In a separate bowl whip the margarine, shortening and vanilla.
9. Mix the cooled pudding mixture with the whipped marg/shortening mixture until fluffy.
10. Top cooled cake with icing and enjoy!
Title: Steamed Whiskey & Marmalade Puddings With Sauce Anglaise
Ingredients:
- 1 sugar
- 1 vanilla bean paste
- 6 vanilla beans
- 1/2 sugar
- 1 1/2 unsalted butter
- 2 orange marmalade
- 1 1/4 orange zest
- 1 eggs
- 2/3 all-purpose flour
- 1 1/2 baking powder
- 4 salt
- 1/3
- 1 2/3
- 2
- 1/4
Instructions:
1. Sauce Anglaise:
2. Whisk milk, cream, egg yolks, and sugar in heavy large saucepan. Add vanilla bean paste (if using vanilla beans, split lengthwise and scrape seeds into saucepan).
3. Stir constantly over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 9 minutes.
4. Transfer to large bowl. Stir in the 2 T whiskey. Refrigerate until cold. (Can be made 2 days ahead; cover and keep refrigerated.).
5. Puddings:
6. Butter and flour eight 3/4-cup ramekins.
7. Using electric mixer, beat sugar and butter in large bowl until blended and smooth. Beat in marmalade and orange zest. Beat in eggs one at a time, occasionally scraping down sides of bowl. Beat in whiskey, then flour.
8. Divide batter among prepared ramekins. Cover each with buttered foil, buttered side down. Place flat rack in large roasting pan. Place cups atop rack. Set large roasting pan over to stove burners. Add enough hot water to the roasting pan to come halfway up sides of cups. Bring water to gentle boil Cover pan with foil and steam pudding over medium heat until tester inserted into center comes out clean, adding more hot water to roasting pan if necessary, about 50 minutes. Remove puddings from roasting pan.
9. Using small sharp knife, cut around puddings to loosen. Turn out onto plates and serve with sauce anglaise.
Title: Cinnamon Spice Cookies
Ingredients:
- 1 1/2 flour
- 1/4 brown sugar
- 1 salt
- 1 ginger
- 1 nutmeg
- 1 cinnamon
- 1/2 butter
- 1/2 sugar
- 1 egg
Instructions:
1. Mix flour,brown sugar,salt, and spices. Set aside.
2. Cream butter and sugar in a separate bowl. Add the egg and mix well.
3. Add the flour mixture into the egg-butter-sugar trio and knead until mixed through.
4. Roll out on a floured surface until 7mm thick(aprox.)Use floured cookie cutters or the top of a cup to shape the cookies,and put on a greased pan.
5. Cook in 375 degrees Fahrenheit for 10-15 minutes.
Title: Banana & Pb Snacking Cake
Ingredients:
- 2 eggs
- 1/2 sugar
- 1/2 brown sugar
- 1/2 flour
- 1 baking powder
- 1 1/2 baking soda
- 1 salt
- 1/2 icing sugar
- 1/2 milk
- 1/3
- 1
- 1/4
Instructions:
1. Heat oven to 350 degrees.
2. In large bowl, beat first 4 ingredients with a hand mixer until blended.
3. Mix flour, baking powder/soda/salt in another bowl.
4. Add to banana mixture and mix well.
5. Pour batter in a 9" square baking dish, which was coated with non stick spray.
6. Bake 30-35 minutes or until toothpick comes out clean.
7. Cool.
8. Beat peanut butter/icing sugar/milk together in bowl until well blended.
9. Spread over cake.
10. Serve.
Title: Yellow Layer Cake
Ingredients:
- 4 eggs
- 1 butter
- 2 margarine
- 1 sugar
- 2 1/2 cake flour
- 2 all-purpose flour
- 1/4 baking powder
- 1 salt
- milk
Instructions:
1. Preheat oven to 350°F.
2. Grease and flour or line two 9-inch round cake pans ( or 1 10-inch round 3-inch deep) with parchment paper. Set aside.
3. In an electric mixer with wire whisk attachment, beat egg whites until soft peaks. Set aside.
4. In an electric mixer on medium speed, cream the butter. Gradually add sugar and beat until light in color. Add vanilla. Add egg yolks, one at a time, beating well after adding each one.
5. In another bowl, combine flour, baking powder, and salt. Add the flour mixture to the butter mixture alternately with the milk. Begin and end with the flour mixture. Mix until batter is smooth.
6. Carefully fold the egg whites into the flour mixture.
7. Pour batter into prepared pans. Bake 25-30 mins (55-60 if using 10-inch pan) or until a tester comes out with a fine crumb. Remove pans from oven and place on a wire cooling rack. Cool cakes in pans for 5-10 minutes. Carefully remove cakes from the pans & continue to cool on wire racks. Remove and discard parchment paper before decorating.
8. When cool, frost as desired or wrap in foil then plastic wrap for up to two months.
9. YIELD: TWO 9-INCH ROUND LAYERS OR ONE 10-INCH 3-INCH DEEP ROUND LAYER OR 24 CUPCAKES.
10. SUBSTITUTIONS:.
11. Cake Flour Substitute: 2 ½ Cups All-Purpose Flour minus 5 Tablespoons, and Sifted [2 ½ C – 5 TBSP].
12. Butter Substitutes: 1 Cup Shortening Plus 2 Tablespoons Water [1 C + 2 TBSP].
13. OR 1 Cup Applesauce or Fruit Puree.
14. OR ¾ Cup Olive or Vegetable Oil.