lumicero/recipes-ing2inst huggingface dataset:
Title: CINNAMON SUGAR SHORTBREAD COOKIE BARS
Ingredients:
- 2 butter
- 1 powdered sugar
- 3 1/2 flour
- 1/2 cornstarch
- 1/4 sugar
- 2 ground cinnamon
Instructions:
1. Preheat oven to 325 degrees.
2. In the bowl of a stand mixer, beat together the butter and powdered sugar until light and fluffy.
3. Mix in the flour and cornstarch until well combined.
4. Pat into an ungreased 10x15 rimmed baking sheet. Prick all over with a fork.
5. In a small bowl, combine the sugar and cinnamon. Sprinkle evenly over the dough.
6. Bake for 40 minutes or until the edges are lightly golden and the cookie is set.
7. Cut into bars while still warm.
Title: Adzuki/Aduki Red Bean Cupcakes
Ingredients:
- 1 adzuki beans
- 1 sugar
- 1/2 canola oil
- 3 all-purpose flour
- 2 baking powder
- 1 cocoa powder
- 1 salt
- 1/4 milk
Instructions:
1. Put the adzuki beans in a food processor fitted with a sharp blade, and do a rough chop a few times.
2. Add the sugar, oil, and egg whites and pulse until they are blended together with no sugar clumps or bean pieces sticking out.
3. Sift the flour, baking powder, cocoa powder, and salt together in a bowl, then pour this mixture into the food processor, and mix until a complete batter is formed. Add enough milk (dairy or otherwise) to the mixture to loosen it up enough to be pourable.
4. Pour the batter into lined Texas muffin or regular muffin tins.
5. Bake at 350F for 20-25 minutes or until slightly browned on top.
6. Let cool for at least 45 minutes, or no longer warm, before adding frosting. I'd recommend my Matcha Green Tea Frosting, a good vanilla buttercream, or better yet an adzuki frosting!
Title: Mais Con Yelo (Sweet Corn With Ice) Maiz Con Hielo
Ingredients:
- 3 -4 sweet whole kernel corn
- 3 -4 vanilla ice cream
- 1 milk
- 3/4
- 1/2
Instructions:
1. Place whole kernels sweet corn and cream-style corn in a glass.
2. Add crushed ice.
3. Pour milk into the glass.
4. Top with a small scoop of your favorite vanilla ice cream.
5. Mix all ingredients with a spoon.
6. Enjoy!
7. Suggestions: You can use 2% or skim milk.
Title: Chocolate Chip Fudge Brownies
Ingredients:
- 4 butter
- 3/4 eggs
- 4 sugar
- 2 vanilla
- 1 flour
- 1
- 6
Instructions:
1. Preheat oven to 350F (glass 325F). Butter and flour a 9 X 13-inch pan. and set aside.
2. In a medium-size saucepan, melt the unsweetened chocolate with the butter over medium heat. Set aside to cool until barely warm.
3. In a large bowl, beat eggs, sugar and vanilla until light-colored and well blended. By hand, stir in the chocolate mixture and blend. Add flour and mix until blended. Do not overbeat(must be by hand).
4. Pour into prepared pan. Sprinkle chocolate chips evenly on top, and carefully run a knife through the batter to immerse some chips.
5. Bake for 35 minutes, or until a knife inserted in the center comes out clean. Do not over cook. Cool om a rack completely (at least 3 hour before cutting. Store in a covered tin.
6. To freeze, place individually wrapped brownies in a plastic bag and freeze up to 1 month.
Title: Glyko Me Mila Kai Bananes: Apple and Banana Pudding
Ingredients:
- 3 eggs
- 1 vanilla extract
- 4 milk
- 2/3 sugar
- 3/4 walnuts
- 3 cornflour
- 1 1/4 apples
- 1 1/4 bananas
- 2 brandy
- 5 1/4 butter
- 1 lemon, zest of
- 2 lemon juice
- 3 apples
Instructions:
1. Start will all ingredients at room temperature.
2. Disslove the cornflour in 1 cup of milk.
3. In a mixing bowl, mix the eggs, vanilla extract, and sugar until well blended.
4. In a small bowl, mix 1/2 cup of the ground walnuts with the brandy.
5. Heat the remaining milk and butter in a large saucepan over medium-low heat. Bring to a slow boil, whisking constantly.
6. Stir in the cornflour mixture with a whisk, stir until blended.
7. Add the egg mixture, stirring with the whisk until the pudding thickens.
8. Remove from heat.
9. With a wooden spoon, stir in the lemon peel, lemon juice, chopped fruit and walnut-brandy mix.
10. Pour into a large serving bowl.
11. Refrigerate 3 hours to chill and set.
12. Garnish with apple slices.
Title: Snickerdoodle Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 2 3/4 flour
- 1 baking soda
- 1 cream of tartar
- 1/4 salt
- 1 ground cinnamon
- 1/4 sugar
Instructions:
1. Cream together butter and sugar, then beat in eggs, one at a time.
2. Mix dry ingredients together, and mix into butter mixture.
3. Roll teaspoonsful of dough into balls.
4. Roll in cinnamon-sugar.
5. Place on ungreased cookie sheets.
6. Flatten slightly if desired.
7. Bake for about 10 minutes at 375 degrees F or until very lightly browned.
8. Cool, and store in a tightly covered container.
Title: Hannah's Bananas
Ingredients:
- 1 1/2 butter
- 2 granulated sugar
- 3/4 banana
- 4 baking soda
- 1 salt
- 2 eggs
- 4 flour
- 2 walnuts
- 1/2 pecans
- granulated sugar
Instructions:
1. Melt butter in a large microwavable bowl. Stir in the sugar, beaten eggs, baking soda, and salt. Choose bananas that have black freckles on the skin so they are almost over ripe. Mash them until they're smooth (you can do this in a food processor or by hand.) Add the banana puree and mix throughly. Mix in the flour and then the nuts. Cover your bowl and refrigerate it for 4 hours (overnight is fine, too).
2. When you're ready to bake, preheat the over to 350 degrees F., rack in the middle position.
3. Roll the chilled dough into walnut-sized balls with your hands. (This dough is quite sticky-you can wear plastic gloves if you like, or wet your hands slightly so the dough won't stick to them.) Put 1/2 cup white sugar in a small bowl and roll the balls in it. Place the dough balls on a greased cookie sheet, 12 to a sheet. Press them down just a little so they won't roll off when you put them in the oven. Then return your bowl to the refrigerator and let it chill until it's time to roll more.
4. Bake for 10-12 minutes at 350 degrees F., or until they're lightly golden in color. They'll flatten out, all by themselves. Let them cool for 2 minutes on the cookie sheet and then move them to a wire rack to finish cooling.
Title: Vanilla Cheesecake With Sweet Popcorn
Ingredients:
- 25 butter
- 10 mascarpone cheese
- 30 icing sugar
- 1 vanilla extract
- 1/2 chocolate chips
Instructions:
1. Crush the digestive biscuits and mix with the melted butter.
2. Then tightly line a small ramekin with the biscuit mixture and refrigerated for 15-20 minutes.
3. Mix mascarpone, icing sugar and vanilla extract together.
4. Top the biscuit mixture with the mascarpone mixture and refrigerated for a further 30 minutes.
5. Before serving top with the sweet popcorn and chocolate chips.
Title: Peek-A-Boo Caramilk Cookies
Ingredients:
- 1/4 chocolate chips
- 3/4 butter
- 1 white sugar
- 2 eggs
- 1 vanilla
- 2 flour
- 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 1/2
- 4
Instructions:
1. Melt the chocolate chips in the microwave.
2. Beat butter with sugar, then beat in eggs.
3. Add melted chocolate and vanilla.
4. Beat.
5. Whisk together the dry ingredients.
6. Stir this by hand into the butter mixture.
7. Cover and chill for 30 minutes.
8. Break each Caramilk bar into squares.
9. Roll dough into balls using 1 tablespoon of dough.
10. Make an indentation in the dough, and put the caramilk square into it, seal the dough around it.
11. Reshape into a nice circle and press down slightly.
12. Bake on sprayed pans@ 375° for 10 minutes.
Title: Coconut Cream Custard
Ingredients:
- 1 sugar
- 1/3 cornstarch
- 2 milk
- 14 coconut milk
- 6
Instructions:
1. Whisk together in heavy saucepan.
2. Bring to a boil over medium heat, whisking costantly and boil 1 minute or till thick, keep whisking.
3. Remove from heat.
4. Place pan in ice water, whisking occasionally until cool.
5. Cover and chill at least 1 hour before using.
Title: Gluten-Free Peanut Butter Butterscotch Chocolate Chip Cookies
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 xanthan gum
- 3/4 guar gum
- 1/2 baking soda
- 1/4 baking powder
- 1/2 salt
- 1 unsalted butter
- 3/4 peanut butter
- 1/2 sugar
- 1 light brown sugar
- 1 egg
- 1 milk
- 3/4 non-dairy milk substitute
- 3/4 pure vanilla extract
Instructions:
1. Preheat oven to 350. Line cookie sheets with parchment paper or silicone baking mats. (I skipped this step, and I used my butter wrappers to grease them a little bit).
2. In a large bowl, whisk together the flour, xanthan gum, baking soda, baking powder, and salt. Set aside.
3. In a bowl of your mixer, beat the butter and the peanut butter until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract and mix well. Add the flour mixture and beat thoroughly.
4. With the mixer on low, mix in the butterscotch morsels and semi-sweet chocolate chips just until mixed. You can hand stir these as well.
5. Use a medium size cookie scoop to scoop round balls of cookie dough. Place onto the parchment or silicone lined cookie sheets, leaving several inches between for expansion.
6. Bake for 12 to 13 minutes. Do not overbake. Cookies may appear to be underdone, but they are not. Remember, these are a soft cookie. Don't bake them firm.
7. Cool the cookies on the sheet for a minute, then remove to cool completely. If you'd like, you can gently press in additional butterscotch and chocolate chips into the tops of the cookies while the cookies are hot. (I just added more chips than the recipe called for).
8. Make about 32 to 36 cookies.
Title: BAREFOOT CONTESSa THUMBPRINT COOKIES
Ingredients:
- 1 1/2 unsalted butter
- 1 sugar
- 1 pure vanilla extract
- 3 1/2 flour
- 1/4 kosher salt
- 1 egg
- 1 water
- 7 sweetened flaked coconut
Instructions:
1. Preheat oven to 350 degrees F.
2. In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic wrap and chill for 30 minutes.
3. Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
Title: Watermelon Pizza With the Works (--Tasty-- Stamp of Approval)
Ingredients:
- 1 watermelon
- 1/2 - 2/3 white chocolate chips
- 1/4 - 1/3 raisins
- 1/2 currants
- 1/2 walnuts
- 1 sweetened flaked coconut
- 2 -3 strawberries
- 4 -5 raspberries
- seedless black grapes
Instructions:
1. *Note: Drain the slice of watermelon first to remove excess moisture.
2. Place the watermelon slice on a serving platter.
3. Spread the strawberry preserves over the watermelon and sprinkle the toppings over the top in order written.
4. Cut into 6 equal pizza slices.
Title: Nestle Oatmeal Scotchies
Ingredients:
- 1 1/4 flour
- 1 baking soda
- 1/2 ground cinnamon
- 1/2 salt
- 1 butter
- 3/4 granulated sugar
- 3/4 brown sugar
- 2 eggs
- 1 vanilla extract
- 3 oats
- 1 2/3
Instructions:
1. Preheat over to 375°F.
2. Combine flour baking soda, cinnamon & salt in a small bowl.
3. Beat butter, sugar, brown sugar, eggs, and vanilla in large mixing bowl.
4. Gradually beat in flour mixture.
5. Stir in oats and morsels.
6. Drop rounded tablespoons onto baking sheets.
7. Bake 9-10 minutes or until brown.
8. Cool and enjoy !
Title: Yummy Chocolate Pumpkin Muffins
Ingredients:
- 1 pumpkin puree
- 1 water
- 1/2 - 3/4
Instructions:
1. Preheat the oven to 400 degrees.
2. Put cake mix in a large bowl.
3. In a separate bowl, mix 1/2 cup water with pumpkin puree.
4. Slowly stir in pumpkin mixture to cake mix. Add more water if batter is too thick. (HINT It should be thicker than normal cake batter).
5. Line muffin cups and fill 3/4 with batter.
6. Bake according to cake box directions.
7. Top with optional frosting when cool.
Title: Thai Sticky Pudding (Kanom Nam Tan)
Ingredients:
- 100 tapioca flour
- 2 salt
- 1 coconut cream
- 500 coconut cream
- 500 palm sugar
- 2 palm sugar
- 100 coconut
- 125 coconut
- coconut cream
Instructions:
1. Sift flours together in a bowl with the salt. Whisk in the cream and sugar. Strain into a medium pot and add the pandanus leaves. Cook over a medium heat, stirring constantly to prevent the mixture from sticking, for 15-20 minutes, or until the taste is neither floury nor grainy. Pour the mixture into a tray, smooth it out and allow to cool.
2. Cut into 1.5 cm (1/2 inch) cubes and serve either alone or rolled in some freshly grated coconut and coconut cream.
Title: Dark Chocolate Cupcakes
Ingredients:
- 125 dark chocolate
- 1/2 milk
- 1/4 cocoa powder
- 125 butter
- 1/2 caster sugar
- 2 eggs
- 1 self raising flour
- 400 dark chocolate
- 1/2 hazelnut-flavored liqueur
- 1
Instructions:
1. Grease a 12 hole muffin pan.
2. Place chocolate, milk and sifted cocoa powder in a small saucepan and stir over a low heat until the chocolate has melted and is smooth.
3. Remove from the heat and cool.
4. Beat the butter and sugar in a small bowl, with an electric mixer, until light and fluffy.
5. Add the eggs, one at a time, and beat until combined.
6. Stir in the chocolate mixture and the sifted flour.
7. Spoon mix evenly into muffin tray.
8. Bake at 160 degree C for about 25 minutes, or until cooked.
9. Cool cupcakes in the pan.
10. To make the glaze, place chocolate, cream and liqueur in a small heatproof bowl over simmering water and stir until chocolate has melted.
11. Cool the glaze a little then spoon over the tops of the cooled cakes.
12. Decorate cakes with fresh raspberries or any fruit of your choice and perhaps some whipped cream!
Title: Kitchen Sink Chocolate Bundt Cake...
Ingredients:
- 2 1/3 cake flour
- 3/4 baking powder
- 1 salt
- 1/2 unsalted butter
- 3/4 granulated sugar
- 1 1/4 eggs
- 2 vanilla extract
- 1 1/2 buttermilk
- 1 3/4 heavy whipping cream
- 1 3/4 salted peanuts
- 1
- 1/3
- 3/4
- 1/4
- 1/3
Instructions:
1. Preheat oven to 350 degrees F. Coat a 12-cup Bundt pan with flour-added cooking spray.
2. In a medium sized mixing bowl, sift together flour, cocoa powder, baking powder and salt.
3. In a large mixing bowl, using a mixer on medium speed, beat together butter and sugar until creamy, about 1-2 minutes. Beat in eggs and vanilla, until combined, about 1 minute. Reduce mixer speed to low, and beat in flour mixture, alternating with buttermilk. Continue to beat for 1-2 minutes, or until ingredients are well combined; stir in 1 cup chocolate chips, peanut butter chips and toffee bits until combined.
4. Pour batter into prepared pan, and shake/tap a few times, to allow batter to settle into all of the creases. Bake at 350 degrees F. for 55-60 minutes, or until a wooden skewer inserted into cake comes out with moist crumbs attached.
5. Cool for 10 minutes on a wire rack; run a knife around the edges of pan, and invert cake onto platter; cool for 45 minutes.
6. Bring cream to a boil, in a small saucepan, over medium heat. Reduce heat to low, and stir in the additional 3/4 cup chocolate chips, until melted and smooth; drizzle evenly over cake and spread with a knife.
7. Sprinkle and pack pretzel pieces, cookie pieces, and peanuts onto top and sides of cake; drizzle with caramel sauce.
Title: Black Magic Cake
Ingredients:
- 1 3/4 all-purpose flour
- 2 sugar
- 3/4 cocoa powder
- 2 baking soda
- 1 baking powder
- 1 salt
- 2 eggs
- 1 strong black coffee
- 1 buttermilk
- 1/2 vanilla extract
- 1
Instructions:
1. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
2. Add eggs, coffee, buttermilk, oil, and vanilla.
3. Beat at medium speed for two minutes. Batter will be thin.
4. Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.
5. Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.
Title: Best-Ever Rugelach
Ingredients:
- 1 unsalted butter
- 1/3 sugar
- 1/2 salt
- 1/4 baking powder
- 2 sour cream
- 4 1/2 flour
- 1 1/3 raspberries
- 2 light brown sugar
- 1 ground cinnamon
- 4 raisins
- 4 egg
- 1 sugar
- 1 confectioners' sugar
Instructions:
1. For the dough: Combine the melted butter, sugar, salt, baking powder, sour cream and flour in the bowl of a stand mixer or hand-held electric mixer; beat on low speed until a ball forms. Turn the dough out onto a lightly floured work surface and roll in a bit of additional flour, as necessary, to make a soft but manageable dough. Divide into 4 portions, press each into a flattened disk and wrap in wax paper. Place them in a large resealable plastic food storage bag; seal and refrigerate for at least 1 hour.
2. When ready to bake, preheat the oven to 350 degrees. Stack 2 large baking sheets together and line the top sheet with parchment paper. You will need to repeat this procedure for each batch.
3. For the filling: Roll out each portion of dough into a 12-inch circle on a well-floured work surface. Smear on the jam, covering the surface of the dough, and then evenly sprinkle on the brown sugar, cinnamon, nuts, if using, and raisins. (TIP: I CUT THE PIECES FIRST AND THEN SPREAD THE FILLING INGREDIENTS ON THEM INDIVIDUALLY, WHICH I FOUND REDUCES MESSINESS. EITHER METHOD WORKS, THOUGH.) Use a pastry or pizza wheel to cut the dough into 12 wedges. Roll up each wedge snugly and place on the lined baking sheet.
4. For assembly: Whisk together the egg and sugar in a small bowl; brush the rugelach with the egg wash. Bake for 25 to 30 minutes, until the pastries are nicely browned. Transfer to a wire rack to cool completely, then dust with confectioners' sugar, if desired.
Title: The Bestest Butter Cookies (Rolled)
Ingredients:
- 2/3 butter
- 1/2 sugar
- 1 egg
- 1/2 vanilla
- 1 3/4 all-purpose flour
- 1/2 baking powder
Instructions:
1. Cream butter and sugar well.
2. Add egg and vanilla and beat well.
3. Combine baking powder and flour.
4. Add gradually to creamed mixture.
5. Chill until firm.
6. Preheat oven to 400 degrees.
7. Roll out dough to about 1/4" thickness and cut into desired shapes.
8. Bake for 6 to 8 minutes.
9. When cool, decorate with frosting or icing if desired.
Title: No Fail Sour Cream Pound Cake
Ingredients:
- 1 1/2 butter
- 3 sugar
- 6 eggs
- 3 flour
- 1 vanilla extract
- 1 sour cream
- 1/4 baking soda
Instructions:
1. Preheat oven to 325 degrees.
2. Cream butter& sugar.
3. Add eggs one at a time.
4. Slowly add flour.
5. Add baking soda to sour cream, then add to mixture.
6. Add vanilla.
7. Spray bundt pan w/ Baker's Joy.
8. Pour batter into pan.
9. Bake for 1 hour 15 minutes.
Title: Indian Pudding (Microwave)
Ingredients:
- 2 butter
- 1/2 molasses
- 2 milk
- 1/4 sugar
- 1/4 cornmeal
- 1 cinnamon
- 1/4 nutmeg
- 1/4 ground ginger
- 3 eggs
- 1/2 vanilla
Instructions:
1. put butter in microwave dish for i minute, set aside.
2. in 3 qt micro casserole combine milk, molasses, sugar, cornmeal, cinnamon, nutmeg, ginger and cover.
3. cook on hi for 5-10 minutes until thickened, stirring once meanwhile beat eggs into melted butter, and add vanilla.
4. add to casserole pan, stirring constantly.
5. por into 6 ramekins and put in a circle in the microwave.
6. cook uncovered for 10-12 minutes on medium.
7. let stand 10 minutes.
8. to serve, loosen with a knife and invert onto plates.
Title: Jackie's Pound Cake
Ingredients:
- 1 1/2 butter
- 3 cake flour
- 6 eggs
- 1 cream cheese
- 3 sugar
- 1/2 lemon juice
- 1/2 vanilla
Instructions:
1. Beat softened butter, softened cream cheese, and sugar until very, very light and fluffy.
2. Add lemon juice and vanilla.
3. Add 2 eggs, one at a time.
4. Beat well after each addition.
5. Alternate the remaining 4 eggs with flour.
6. Beat well after each addition and end with flour.
7. Pour into greased loaf pan.
8. Bake at 350 F for 1 1/2 hours.
9. Enjoy!
Title: Unbaked Brownies
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1/4 salt
- 1 egg
- 2 graham crackers
- 2 vanilla
- 1 chocolate chips
- 1/2
Instructions:
1. Heat first 5 ingredients but do not boil.
2. Add graham crackers, vanilla, and nuts.
3. Put in well-greased 8 inch pan.
4. Chill until set.
5. Frost with chocolate chips and butterscotch chips melted together.
6. Cut in bars.
Title: Carrot Cake With Ginger Cream-Cheese Icing
Ingredients:
- 8 carrots
- 1 applesauce
- 3 all-purpose flour
- 2 1/2 granulated sugar
- 2 baking powder
- 2 baking soda
- 2 salt
- 2 ground cinnamon
- 1 ground ginger
- 1 1/2 eggs
- 8 vanilla extract
- 2 cream cheese
- 20 unsalted butter
- 1 confectioners' sugar
- 6 honey
- 2 fresh ginger
- 2
Instructions:
1. For cake, preheat oven to 350 degrees F.
2. Line the bottoms of 3 (9-inch) cake pans with parchment paper and spray with baking spray with flour; set aside.
3. Grate carrots in a food processor.
4. Add applesauce, stirring to combine; set aside.
5. In large bowl, sift together flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger.
6. Add oil, eggs and vanilla extract; beat at medium speed with an electric mixer until smooth.
7. Fold in carrot mixture.
8. Divide batter evenly among pans.
9. Bake until wooden pick inserted in the center comes out clean, about 40 minutes.
10. Let cool in pans for 20 minutes.
11. Remove layers from pans and let cool completely on wire racks.
12. To prepare icing, in large bowl, beat cream cheese with an electric mixer until smooth.
13. Add butter, beating until light and fluffy, about 2 minutes.
14. Add confectioners' sugar, honey and ginger, beating until well combined, about 2 minutes.
15. Spread icing between layers and on top and sides of cake.
Title: Pretty and Pink Pound Cake
Ingredients:
- 1 sugar
- 2 1/2 buttermilk
- 1 egg
- 4 vanilla
- 1 all-purpose flour
- 1 salt
- 1 baking soda
- 3
- 1/4
Instructions:
1. Preheat oven to 325 degrees. Grease and flour one 9 x 5 x 3 inch loaf pan, and set aside.
2. Beat oil and sugar at medium speed with a mixer -- about 2 minutes.
3. Combine buttermilk, egg whites, egg, vanilla, and butter-flavor extract, stirring until blended.
4. Combine flour, salt, and soda; add to oil mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed, beating just until blended after each addition.
5. Divide batter into thirds. Spread one portion into loaf pan.
6. Stir raspberry jam (and, if desired, 2 drops red liquid food coloring) into second portion; spread gently over first layer. Spoon remaining batter over top.
7. Bake at 325 for 1 hour and 35 minutes or until a wooden stick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.
Title: Crock Pot Blueberry Dump Cake
Ingredients:
- 1 butter
- 1 walnuts
- 1/2
Instructions:
1. Place pie filling in the slow cooker. Combine dry cake mix and butter, sprinkle over filling. Sprinkle the walnuts on top of that. Cover and cook on low for 2 to 3 hours. Serve warm in bowls.
2. Top with whipped cream or vanilla ice cream.
Title: Brownies With Strawberries and Chocolate Chips
Ingredients:
- 1 strawberry puree
- 1 - 1 1/2 chocolate chips
- 1/2 - 1
Instructions:
1. If strawberries are frozen defrost, mash/puree, and add sugar if needed.
2. Mix brownies as directed on box, or according to favorite recipe.
3. Mix in strawberry puree and chocolate chips.
4. Bake as directed on box-make take slightly longer due to added moisture.