lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Chiffon Pudding
Ingredients:
- 1/2 boiling water
- 4 sugar-free lemon gelatin
- 1/2 fat free cream cheese
- 1 1/2 reduced-fat cream cheese
- 2 lemon low fat yogurt
Instructions:
1. Pour the boiling water or juice into a blender and sprinkle the gelatin over the top. Place the lid on and, leaving the lid slightly ajar (to allow steam to escape), carefully blend the mixture at low speed for 1 minute or until the gelatin is completely dissolved. Remove the lid and set the blended mixture aside for 10 minutes to cool slightly.
2. Add the cheese to the blender mixture, place the lid on, and blend at low speed until the mixture is smooth. Transfer the blended mixture to a large bowl and whisk in the yogurt. Place the mixture in the refrigerator and chill for 15 minutes. Stir the mixure. It should be the consistency of pudding. If it is too thin, return it to the refrigerator for a few minutes.
3. When the gelatin mixture has reached the proper consistency, stir it with a wire whisk until smooth. Using a wooden spoon, gently fold in the whipped topping.
4. Divide the mixture among five 8-ounce wineglasses, cover, and chill for at least 3 hours or until set before serving.
Title: Buttery Cherry Drop Cake
Ingredients:
- 1 butter
- 1 1/2 sugar
- 4 eggs
- 1 flour
- 2 baking powder
- 2 cherry pie filling
- 1 powdered sugar
- 1/2
Instructions:
1. In a large mixing bowl, cream together the butter and sugar.
2. Add eggs and beat until light and fluffy.
3. Add almond extract.
4. Mix in flour and baking powder.
5. Mix until smooth.
6. Grease a 9 x 13 pan.
7. Spoon mixture (will be very thick) into pan and spread evenly.
8. Spoon cherry pie filling ONTO cake batter in 1/4 Cup allotments.
9. I usually put about 6- 1/4 cup dollops of cherry pie filling around the entire cake.
10. No need to stir the pie filling in as it will settle into the batter as baking.
11. Bake at 350 degrees for 45-50 minute.
12. Remember, you can substitute any other kind of pie filling, blueberry, apple, etc.
13. Dust with powdered sugar (optional).
Title: Buca Di Beppo Tiramisu
Ingredients:
- 9 mascarpone cheese
- 1/4 rum
- 1/4 ladyfingers
- 24 cocoa powder
- 1/2 egg
- 1/8 sugar
- 5 marsala wine
- 1
- 1/4
- 1/2
Instructions:
1. Whip mascarpone cheese until light and airy. Dip ladyfingers in Espresso Rum Mixture (see below) and place in serving bowl 3 inches deep by 7 inches wide. Top with 1 oz of zabaglione (see below). Using a 3 oz scoop, layer one-third of whipped mascarpone over ladyfingers. Repeat process 2 more times with remaining ladyfingers, zabaglione and mascarpone. Chill in refrigerator. Prior to serving, sprinkle with cocoa powder and crumbled biscotti.
2. ESPRESSO RUM MIXTURE: Mix espresso and rum together.
3. ZABAGLIONE: Whisk egg yolks and whole egg together with sugar until eggs are thick and lemon colored. Whisk in Marsala wine. Microwave on high for 30 seconds, whisk, and repeat microwaving and whisking 4-6 times, until pudding is thick. Alternatively, whisk ingredients in the top of a gently simmering double boiler until thickened.
Title: Cocoa Fudge Glaze
Ingredients:
- 1/4 butter
- 1/4 salt
- 1/8 powdered sugar
- 1 1/2 instant coffee granules
- 1 1/2 milk
- 3 1/2 pecans
- 1
- 1/4 - 1/2
Instructions:
1. Melt butter in a medium sized saucepan over low heat.
2. In same saucepan, stir in cocoa, salt, powdered sugar, optional instant coffee granules, and milk. Whisk constantly over lowest heat for about a minute.
3. Remove from heat and add extract; whisk well.
4. Whisk until smooth and creamy, only adding additional powdered sugar if more of a frosting-like consistency is desired. Glaze will set up as it cools!
5. Thinly frost cooled brownies, loaf sized cake, or cupcakes while glaze is hot, and garnish with coarsely chopped nuts, if desired.
Title: Spicy Pear Cake Deluxe!
Ingredients:
- 2 sugar
- 3/4 butter
- 3 eggs
- 1 orange, zest of
- 1/3 vanilla
- 2 flour
- 2 2/3 baking soda
- 1 1/2 allspice
- 1 cinnamon
- 1 salt
- 1/2 pears
- 3 pecans
- 1
Instructions:
1. Preheat oven to 350 degrees. Spray and flour a 9x13 inch cake pan.
2. In a large bowl, mix together sugar and butter until light.
3. Add eggs, orange zest, orange juice and vanilla. MIx until fluffy.
4. Add dry ingredients and mix until ingredients are well combined.
5. Stir in chopped pears and pecans.
6. Pour batter into prepared pan and bake for 45 minutes to 1 hour (until a knife inserted into center comes out clean).
7. Let cool -- Delicious plain or with whipped topping.
Title: Sand Tarts
Ingredients:
- 2 1/4 sugar
- 1 butter
- 2 -4 flour
- 3 eggs
Instructions:
1. mix together, you will be rolling out the dough, so not too wet and not to dry.
2. once dough comes together, roll into ball cover tightly, and refrigerate for 1-2 hours.
3. when ready to roll out take a portion, leaving the rest refrigerated until to ready to use.
4. roll out thin, use fav. cookie cutters to cut shape out place on cookie pan bake at
5. 350-375 for 10 minute.
Title: Irish Whiskey Cake
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/4 mace
- 1/4 salt
- 2 lemons, rind of
- 1 lemon juice
- 5 unsalted butter
- 1 vanilla extract
- 1 light brown sugar
- 2 eggs
- 1/2 light raisins
- 1/2 caraway seed
- 1/2 pecans
- 1 butter
- 3/4
- 1
Instructions:
1. Position oven rack 1/3 up from bottom of oven; preheat oven to 350°.
2. Butter a 8 ½ x 4 ½ x 2 ¼ inch loaf pan; dust it with fine, dry bread crumbs, then, over a piece of paper, tap to shake out excess crumbs.
3. Sift together the flour, baking powder, mace, and salt; set aside.
4. Mix the lemon rind and juice together; set aside.
5. In the large bowl of an electric mixer, cream the butter; add in the vanilla, and then the sugar and beat to mix well.
6. Add in the yolks and beat well.
7. On low speed add the sifted dry ingredients in three additions, alternating with the whiskey in two additions, scraping the bowl as necessary with a rubber spatula and beating only until incorporated after each addition.
8. Remove bowl from the mixer; stir in the lemon rind and juice, candied peel, raisins, caraway seeds, and pecans.
9. In a small bowl, beat the egg whites until they hold a definite shape but are not stiff or dry; fold them into the batter.
10. Turn batter into prepared pan and smooth the top.
11. With a spoon, form a shallow trench, lengthwise down the middle of the cake (that makes a more level top, less of a mound, when baked).
12. Bake for 1 ¼ hours or until the pick comes out clean.
13. While the cake is baking, if it begins to darken too much, cover it loosely with foil.
14. As you remove the cake from the oven, spread the softened butter over the top.
15. The top of the cake will have formed a deep crack—it is ok.
16. Let the cake stand in the pan on a rack for about 20 minutes; then cover it with another rack, turn over the pan and the rack, remove the pan, and carefully turn the cake right side up to cool on the rack.
17. It is best to wrap and refrigerate this for at least a few hours, or overnight before slicing—it slices best when it is cold; may slice with serrated knife.
Title: Spicy Applesauce Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 1 baking soda
- 1 1/2 cinnamon
- 1 nutmeg
- 1 allspice
- 1 ground cloves
- 1 salt
- 1 shortening
- 1/2 applesauce
- 2 eggs
- 2 walnuts
- 1/2 raisins
- 1/2 walnuts
- 1 brown sugar
- 1/2
- 2
Instructions:
1. In a mixing bowl, combine dry ingredients.
2. Add shortening, applesauce and eggs; beat until well mixed.
3. Stir in chocolate chips, nuts and raisins.
4. Pour into a greased 13 x 9" baking pan.
5. Combine topping ingredients and sprinkle over batter.
6. Bake at 350 for 35-40 minutes.
Title: Spiced Applesauce Cake
Ingredients:
- 1/3 butter
- 1 margarine
- 1 brown sugar
- 1 egg
- 1 1/2 applesauce
- 1 cake flour
- 1 baking powder
- 1 baking soda
- 1/2 ground cinnamon
- 1/2 ground allspice
- 1 ground nutmeg
- 1/2 salt
- 3/4 raisins
- 1 powdered sugar
- 2
Instructions:
1. Cake:
2. Preheat oven to 375°F.
3. Cream butter and sugar until smooth, Stir in appplesauce.
4. Mix flour, baking powder, baking soda, spices and salt, add to butter mixture. Stir and beat until well blended.
5. Add raisins and nuts stir by hand until mixed inches.
6. Pour batter into greased and lightly floured Bundt pan.
7. Bake until cake is done about 45-50 minutes.
8. or until tooth pick inserted into cake comes out clean.
9. When cake is done remove from oven and let cake rest in pan for a few minutes while you make the glaze.
10. APPLE GLAZE:
11. Mix powered sugar with apple juice, mix until smooth. (If you would like a little color add a few drops of red or green food coloring).
12. Turn out cake onto rack or onto cake plate.
13. Pour glaze over cake while cake is still warm, let glaze drizzle down sides of cake.
Title: Melon With Port
Ingredients:
- 1 melon
- 1/2
Instructions:
1. Cut melon horizontally in half.
2. Scoop out and discard seeds.
3. Place melon halves on individual serving plates.
4. Pour up to 1/4 cup of ruby port into each half.
5. Cover loosely with plastic wrap and let stand at room temperature for 30 minutes before serving.
Title: Dom Deluise King Crown Cake
Ingredients:
- 4 crushed pineapple
- 1 Cool Whip
- 1 fresh strawberries
Instructions:
1. Place the first pancake on a platter, then in order spread 2 tablespoons of crushed pineapple, and 2 tablespoons of Cool Whip.
2. Follow layers until all the pancakes are used.
3. Spread remaining Cool Whip on top and sides of stack.
4. Place strawberries (rubies) on the top outer rim of the cake.
5. Add the candies as the crown jewels.
Title: Simple Christmas Pudding
Ingredients:
- 2 craisins
- 1 craisins
- 1 unsulphured molasses
- 1/2 butter
- 1/2 baking soda
- 1 boiling water
- 1 apple cider
- 1 1/2 ground ginger
- 1 ground cinnamon
- 1 mace
- 1 nutmeg
- 1 ground cloves
- 1 kosher salt
- 1/2
Instructions:
1. Heavily butter a pudding mold.
2. Dust lightly with flour.
3. In large bowl, mix together breadcrumbs, Craisins, molasses, and melted butter.
4. Dissolve baking soda in boiling water and add to mixture.
5. Add apple cider and mix well.
6. Sift together dry ingredients and add to mixture.
7. Stir to combine.
8. Place pudding mixture into mold.
9. Top mold with heavily buttered aluminum foil and cover tightly.
10. Bear in mind that pudding will expand some as it steams.
11. Place mold on rack in a steamer or large pot.
12. Add boiling water until the mold is 3/4 of the way submerged.
13. Cover and steam for 2 1/2 to 3 1/2 hours.
14. Pudding will be firm when done.
15. Serve warm with a vanilla sauce or hard sauce.
Title: Platanos Machos (Banana Murabba)
Ingredients:
- 4 green bananas
- 1/2 icing sugar
- 1/2 sugar
- 200 butter
- 2 cashew pieces
- 2
- 5
Instructions:
1. Note: 1/2 cup = 100 ml.
2. Trim off stems, halve the bananas and boil them in water. (not over boiled).
3. After boiling, peel it and sliced it lengthwise.
4. In a bowl, combine orange juice with icing sugar and 1 tablespoon of sugar and mix it well.
5. Melt 2 tablespoon of butter in 1 tablespoon of oil in non-stick pan (preferably) and place banana slices and fry it from both the sides till golden brown.
6. If excess oil is remaining then drain the slices on absorbent paper.
7. Now add 1/2 tablespoon of oil in frying pan and place banana slices in it. Pour the orange juice mixture over it.
8. Cook it on low flame for 5-10 minutes till the consistency of juice thickens and it coats the banana slices from both the sides.
9. To serve, arrange banana slices with the orange sauce (orange juice thickens = orange sauce)on plate and decorate it with whipped cream and dry fruits and little sugar on top.
Title: Butter Brickle Cake
Ingredients:
- 1 French vanilla instant pudding
- 1 eggs
- 4 sweetened condensed milk
- 1/2 butter
- 1/2
Instructions:
1. Combine cake mix, pudding mix, eggs, sweetened condensed milk, and butter.
2. Beat at medium speed for 2 minutes.
3. Fold in brickle chips.
4. Pour into 2 9 inch layer pans.
5. Bake at 350 degrees for 35 to 38 minutes.
6. Frost with chocolate icing.
Title: Ww Baked Apple for One
Ingredients:
- 1 apple
- 2 cinnamon
- 1/8 low-fat margarine
- 1 water
- 2
Instructions:
1. Wash and core the apple. Remove some of the skin from around the cored center. Place apple in a microwave safe bowl.
2. Mix brown sugar, cinnamon, and margarine. Use mixture to fill the hole in the apple. Pour the water around the outside of the apple.
3. Microwave for 3 1/2 minutes or until you can easily prick it with a fork. Allow apple to sit for a couple of minutes before you dig in- it's HOT!
Title: The Tastiest No-Roll Pie Crust Ever
Ingredients:
- 3 sugar
- 1 baking powder
- 1/2 salt
- 1 vanilla extract
- 1 olive oil
- 2/3 water
- 1/3
Instructions:
1. Stir together the dry ingredients.
2. Stir together the wet ingredients.
3. Combine the two, stirring just to blend.
4. Divide the mixture in half; it will make 2 single crusts or one crust plus a streusel topping.
5. Press half of the dough into the bottom and up the sides of a 9" pie pan, crimping the edges.
6. Use the other half to make the bottom crust for another pie or put it back in the mixing bowl, add 1/3 cup brown sugar and 1 tsp cinnamon. Mix till it becomes moist/crumbly. Fill your prepared crust, spread the topping over the filling, and bake as directed.
Title: Lighter Sweet Potato Pie
Ingredients:
- 1/2 palm sugar
- 1 cinnamon
- 1/2 sea salt
- 1/2 ground ginger
- 1/4 ground cloves
- 2 eggs
- 1 sweet potatoes
- 1 coconut milk
- 9
Instructions:
1. Preheat oven to 375 degrees.
2. Combine all ingredients and puree in food processor until smooth.
3. Pour filling into pie shell.
4. Bake for 40 to 45 minutes or until knife inserted near center comes out clean.
5. Cool for at least 2 hour and serve.
Title: Holiday Walnut Cake
Ingredients:
- 3/4 sherry wine
- 2 raisins
- 1 orange
- 4 walnuts
- 4 flour
- 2 baking powder
- 1/2 salt
- 1 nutmeg
- 6 eggs
- 1 butter
- 2 sugar
- 1/2 molasses
- 1 vanilla
Instructions:
1. Grease 10" tube pan.
2. Cut wax paper to fit bottom of pan, insert, grease and flour.
3. Pour sherry on raisins.
4. Heat oven to 275.
5. Chop walnuts, grate orange and squeeze juice from orange.
6. Sift flour with baking powder, salt and nutmeg, save 1/4 c of flour for nuts & raisins.
7. Beat eggs until thick.
8. Cream butter and sugar add in beaten eggs.
9. Drain raisins (reserving liquid) and combine with nuts and the 1/4 c flour.
10. Add juice of orange & sherry alternately with dry ingredients, combine all with the creamed butter/sugar/egg mixture and stir in vanilla.
11. Add floured nuts and raisins last.
12. Bake for 2 hours.
13. Cool thoroughly before removing from tube pan.
Title: Bourbon Flamed Apples
Ingredients:
- 2 tart apples
- 1 fresh lemon juice
- 2 unsalted butter
- 2 brown sugar
- 2 Bourbon
- creme fraiche
- ice cream
Instructions:
1. Combine the apple slices and lemon juice in bowl.
2. Melt butter in medium skillet over medium heat.
3. Add the apples and cook, turning frequently, until crisp-tender (about 10 minutes).
4. Stir in the brown sugar.
5. Add the bourbon and ignite, shaking the skillet gently until the flame subsides.
6. Serve warm with ice cream (my favorite) or creme fraiche.
Title: Quick Caramel Frosting
Ingredients:
- 8 butter
- 1/2 light brown sugar
- 1/2 dark brown sugar
- 1/4 powdered sugar
- 2 vanilla
- 1
Instructions:
1. Place butter and both brown sugars in heavy saucepan over medium heat.
2. Cook, stirring, until the mixture comes to a boil, about 2 minutes.
3. Add the milk, stir, and bring mixture back to a boil, then remove from heat.
4. Add powdered sugar and vanilla.
5. Beat with a wooden spoon until smooth.
6. Use immediately, while still warm.
Title: Warm Chocolate Pudding Cake
Ingredients:
- 1/4 all-purpose flour
- 3/4 granulated sugar
- 1/3 baking powder
- 1/4 instant coffee
- 2 baking soda
- 1 salt
- 1/4 1% low-fat milk
- 1/4 unsalted butter
- 1/2 vanilla extract
- 1 dark brown sugar
- 1 1/2 boiling water
- 1/3
- 1 2/3
Instructions:
1. Preheat the oven to 350°. Spray a 9-inch square baking pan with nonstick spray.
2. Combine the flour, granulated sugar, the 1/3 cup of cocoa powder, the baking powder, espresso powder, baking soda, and salt in a large bowl. Make a well in the center, and pour in the milk, melted butter, and vanilla. Stir just until blended; spoon the batter evenly into the pan.
3. Combine the brown sugar and additional 1/4 cup cocoa powder in a small bowl. Sprinkle evenly over the batter. Gently pour the boiling water in a zigzag fashion over the top; do not stir. Bake until the top of the pudding is set, about 35 minutes. Cool on a rack at least 30 minutes. Cut into 9 squares and serve warm or at room temperature.
4. Tip: Serve this fudgy favorite with a scoop of vanilla or coffee fat-free frozen yogurt; 1/2 cup with each serving will increase the points by 2.
Title: Candied Jalapeño Peppers
Ingredients:
- 3 granulated sugar
- 1 water
- 2
Instructions:
1. Cut the pepper lengthwise into four strips, cleaning out white pith and seeds.
2. Combine the sugar and water. Heat to make a simple syrup.
3. Cook the jalapeño strips in the simple syrup for a few minutes, then strain the syrup and let the strips cool for a few minutes.
4. Repeat the cooking process three or four times, reusing the syrup, or until the strips are nicely candied.
Title: Quick Chicken Chili
Ingredients:
- 1 onion
- 3 garlic cloves
- 3 chili powder
- 1 ground cumin
- 1 crushed tomatoes
- 3 chicken
- 1 red kidney beans
- tortilla chips
Instructions:
1. Spray large skillet with cooking spray; add onion and garlic and saute until tender, about 5 minutes.
2. Add chili powder, cumin and tomatoes. Simmer 5 minutes.
3. Stir in chicken and beans. Cook until heated through, about 5 minutes.
4. Serve sprinkled with tortilla chips.
Title: Easy Vanilla Buttercream Frosting
Ingredients:
- 1/2 butter
- 4 1/2 confectioners' sugar
- 1 1/2 vanilla extract
- 5 -6 2% low-fat milk
Instructions:
1. In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Yield: About 3 cups.
2. Easy Almond Buttercream Frosting: Prepare as directed above, use 1/2 to 3/4 teaspoon almond extract instead of the vanilla. Yield: about 3 cups.
3. Easy Chocolate Buttercream Frosting: Prepare as directed above, except use 4 cups confectioners' sugar, 1/2 cup baking cocoa and 6-7 tablespoons milk. Yield: about 3 cups.
4. Easy Lemon Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons lemon juice instead of the milk and 1 teaspoon grated peel. Yield: about 3 cups.
5. Easy Orange Buttercream Frosting: Prepare as directed above, except use 5-6 tablespoons orange juice instead of the milk and add 1 teaspoon grated orange peel. Yield: about 3 cups.
6. Easy Peanut Butter Frosting: Prepare as directed above, except use 1/2 cup peanut butter instead of the butter and use 6-8 tablespoons milk. Yield: about 3 cups.
7. Easy Peppermint Buttercream Frosting: Prepare as directed above, except use 1/2 to 3/4 teaspoon peppermint extract instead of the vanilla. Yield: about 3 cups.
Title: Mint Julep Cupcakes
Ingredients:
- 1/2 butter
- 1 sugar
- 3/4 vanilla extract
- 1/4 eggs
- 2 flour
- 1 1/3 baking powder
- 1 1/2 salt
- 1/2 milk
- 1/2 Bourbon
- 1/4 creme de menthe
- 1/4 powdered sugar
- 1 1/2 salt
- 1/4 vanilla extract
- 1/2 Bourbon
- 1/2 unsalted butter
- 1 vegetable shortening
- 1/4 milk
- 1 mint sprig
Instructions:
1. Preheat the oven to 350F, and line cupcake cups.
2. In a large bowl, whisk together the flour, baking powder, & salt. Set aside.
3. In the mixer bowl, cream together the butter and sugar. Add the eggs one at a time. Once the eggs are combined, add the extracts. Slowly add in half of the flour mixture. Add the milk and liquors to the batter, then the rest of the flour. Mix as little as possible, just until the batter comes together.
4. Divide evenly among the cupcake cups. Bake for 15-18 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
5. For the frosting: Whip the butter & shortening using the whisk attachment (if available). Slowly add in half the powdered sugar. Add in the extracts & bourbon. Add the rest of the powdered sugar. Then slowly add in milk until frosting reaches desired consistancy.
6. Once cupcakes are completely cooled, frost and top with mint leaves and green sprinkles (optional, for decoration!).
Title: Apple Juice Sabayon and Berries
Ingredients:
- 2 strawberries
- 1 lime juice
- 2 sugar
- 1 lime juice
- 1 cinnamon
- 1/4 vanilla
- 1 sugar
- 4
- 3
Instructions:
1. Hull and slice strawberries, cut lime in half and juice 1/2, pour over strawberries and toss with 2 Tbsp sugar, set aside.
2. Juice 4 apples, or measure out 1 cup of ready made apple juice. Heat in microwave until warm, around 30 to 45 seconds. Add cinnamon and vanilla and stir to combine.
3. Separate eggs, and put egg yolks in large metal bowl, suitable for using as the top of a double boiler. Put water on to boil, and when water comes to boil, put top bowl on top and lower heat to medium low to medium. Don't want the mixture to cook too quickly.
4. Whisk egg yolks and sugar in bowl and whisk until light in colour. Add apple juice mixture and put over top of boiling water. Whisk continously. The mixture should approximately double in size. Keep cooking until it is light and fluffy in colour and thickened.
5. Take off heat. Put berries in dessert dishes and spoon warm sauce over top. You can eat this warm or cold. You can also sprinkle toasted nuts over top as a garnish.
Title: Strawberry Flip-Flop Cake
Ingredients:
- 1 miniature marshmallows
- 1 strawberry gelatin
- 1 frozen unsweetened strawberries
- 16 water
- 2/3
Instructions:
1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan to prevent sticking.
2. Spread marshmallows evenly over the bottom. Mix cake as directed on box and pour batter over the marshmallows. Sprinkle the dry gelatin powder over the cake batter. Let strawberries thaw slightly, but do not drain. Spoon here and there over gelatin. With a spoon, drizzle water evenly over the strawberries. Do not stir.
3. Carefully place the pan on the center rack of preheated oven. Bake 55 to 60 minutes, or until it tests done with a toothpick in the center and the top is golden brown.
4. Cool in pan at least 30 minutes before serving. Store any leftovers in the refrigerator. You can top with whipped cream or ice cream, if desired. When serving you will ss that the marshnallows are now on top and the strawberries are on the bottom. This freezes well.
Title: Caramel Pound Cake
Ingredients:
- 2 1/4 dark brown sugar
- 1 white sugar
- 3 all-purpose flour
- 1/2 baking powder
- 1 butter
- 1/2 shortening
- 5 eggs
- 1 milk
- 1 vanilla extract
- 1 pecans
- 1 white sugar
- 1 brown sugar
- 1/2 butter
- 1/2 evaporated milk
- 1 vanilla extract
Instructions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Grease and flour a 10 inch tube pan.
3. Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar.
4. Add eggs one at a time, beating well after each addition.
5. Stir in 1 teaspoon vanilla.
6. Sift 2 1/2 cups of the flour and baking powder.
7. Add alternately with milk to the creamed mixture.
8. Stir 1/2 cup flour with the chopped pecans, then fold into the batter.
9. Pour into prepared pan.
10. Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean.
11. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.
12. To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together.
13. Bring to a rolling boil, and cook for one minute.
14. Remove from heat, and stir in vanilla.
15. Cool, then beat until thickened.
16. Add a little milk if it too thick.
17. Spread on cake.
18. Makes 10 inch tube cake.