lumicero/recipes-ing2inst huggingface dataset:
Title: Ninfa's Banana Empanadas - Empanadas De Platanos
Ingredients:
- 2 1/2 all-purpose flour
- 1 granulated sugar
- 4 shortening
- 3/4 butter
- 1 warm water
- 1 salt
- 8 -10 bananas
- 8 -10 pecans
- 8 -10 honey
- 8 -10 powdered sugar
- 1 ground cinnamon
- 1 bananas
- 1/2 pecans
- 5 vanilla ice cream
- 1 maraschino cherry
- 1
- 4 1/2
- 1
- 1/4
Instructions:
1. To make dough: Measure flour and sugar into bowl; stir to mix.
2. Add fat and thoroughly work it into the flour.
3. Dissolve salt in water (mix with egg yolk, if using), and add to flour mixture; mix to form a medium-stiff dough.
4. Knead for 4 to 5 minutes.
5. Divide dough into about 8 to 10 equal parts, roll into balls, cover with plastic wrap and let sit for about 20 to 30 minutes to rest.
6. For each empanada, roll a ball of dough into a flat round, tortilla- shape, about 8 inches in diameter (use a tortilla press, if available).
7. Place on a hot pan and cook briefly on one side.
8. On the center of the tortilla, with the cooked side to the inside, put bananas, raisins, pecans and honey.
9. With a small pastry brush, brush egg white around the edges and fold it over to form a half-moon shape.
10. Press around the edges to seal with a fork.
11. Pour oil to a depth of 1 1/2 inches into a wide frying pan and heat oil to 350 degrees.
12. Fry empanadas for 2 minutes, turning as necessary, until golden brown.
13. Remove from oil and let drain.
14. Sprinkle powdered sugar over top, then cinnamon.
15. Garnish with banana slices, pecans, and raisins.
16. Serve with a scoop of vanilla ice cream on the side, top with the cherry and accompany with a pitcher of warm cajeta (caramel) sauce.
Title: Sweet Potato Cobbler
Ingredients:
- 3 sweet potatoes
- 3/4 sugar
- 2 butter
- 1 ground nutmeg
- 1 apple pie spice
- 1 evaporated milk
- 1 egg
- 1 1/2 baking mix
- 1/2 milk
- 3 vanilla ice cream
Instructions:
1. Preheat oven to 375 degrees. Lightly coat 3 quart rectangular baking dish with nonstick cooking spray; set aside.
2. In 4-quart Dutch oven cook sweet potatoes in enough boiling water to cover for 10 to 15 minutes or until tender; drain.
3. Spoon cooked sweet potatoes into prepared baking dish.
4. Stir in sugar, butter, nutmeg and apple pie spice.
5. Drizzle with evaporated milk.
6. In small bowl stir together egg, baking mix, milk and oil just until combined.
7. Drop by rounded tablespoons on top of sweet potato mixture.
8. Gently smooth topping to completely cover sweet potatoes.
9. Bake for 30 to 35 minutes or until golden brown.
10. Serve warm with ice cream.
Title: Sinful Snickers Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 margarine
- 1 1/3 milk
- 1 chocolate chips
- 1/2 pecans
- 1/3
- 3/4
- 1
Instructions:
1. Prepare cake according to directions.
2. Grease a 9 by 13 pan and pour in 1/2 batter .
3. Bake at 350° for 20 minutes.
4. Melt caramel with milk and margarine.
5. Remove cake from oven and pour caramel mixture over top.
6. Sprinkle with chips and nuts.
7. Dot the top with remaining batter and bake 20 more minutes.
Title: Sticky Date Pudding (Microwave)
Ingredients:
- 1 1/2 brown sugar
- 300 butter
- 150 dates
- 250 hot water
- 3/4 bicarbonate of soda
- 1 butter
- 100 caster sugar
- 1 orange, zest of
- 1 vanilla essence
- 1 eggs
- 2 self-raising flour
- 1
Instructions:
1. Caramel sauce: Put all ingredient in a 2-litre ovenproof glass jug. Cook, uncovered in the microwave for 5-6 minutes on 850 watts/high/100%, stirring 2-3 times during cooking. Remove from microwave and set aside.
2. Grease a 22 cm ring container with high sides.
3. Combine dates and water in a heatproof dish. cook, uncovered, for 4-5 minutes on 850 watts/high/100%.
4. Quickly stir in bicarb of soda (mixture will froth, so don't worry).
5. Cream together butter, sugar and orange rind. Add vanilla and eggs, one at a time.
6. Fold in flour and date mixture. Spread in prepared container. Place on a rack and cook, uncovered, for 8-10 minutes on 650 watts/medium high/70%.
7. Gently pour two-thirds of the caramel sauce over the half-cooked pudding. Put it back into microwave oven and cook, uncovered, for a further 5-6 minutes on 500 watts/medium/50%. Allow to stand for 5 minutes before turning out.
8. Serve with remaining sauce.
Title: Summer Peaches and Pears Marinated in Red Wine and Warm Spices
Ingredients:
- 3 pears
- 3 orange zest
- 1 3/4 lemon zest
- 2 granulated sugar
- 2 whole cloves
- 1 nutmeg
- 3 cinnamon stick
- 1 fresh ginger
- 1 vanilla bean
- 2 dark raisins
- 1 plain yogurt
- 3 walnuts
Instructions:
1. Begin by preparing your fruit. Peel and pit the peaches. Cut into quarters and then cut each quarter in half. Next, peel, core, and halve the pears. Cut each pear half lengthwise into 1/4 inch slices. Transfer fruit to a large bowl; cover with plastic wrap and refrigerate.
2. Begin the marinade -- In a large, heavy saucepot combine together the wine, orange and lemon zest, sugar, cloves, nutmeg, cinnamon stick and ginger. Scrape in the seeds from the vanilla bean; add the bean. Give a good stir; over medium heat bring to a boil while stirring to dissolve the sugar. Once the marinade is boiling; reduce the heat to low and simmer for 5 minutes; add raisins during last two minutes.
3. Pour the warm marinade over the peaches and pears. Give a gentle toss to generoulsy coat. Allow to marinate at room temperature for 1 hour; stir occassionally.
4. Serve with plenty of the sweet juices, and top with a dollop of whipped cream or yogurt, and a sprinkling of walnuts.
Title: Pomegranate Cream Cheese Frosting
Ingredients:
- 6 cream cheese
- 2 butter
- 2 confectioners' sugar
- 1 pomegranate molasses
Instructions:
1. Using a handheld mixer, beat the cream cheese on medium speed until it is just soft.
2. Add the butter and mix to fully incorporate.
3. Add the sugar and mix well.
4. Add the pomegranate molasses and beat to incorporate so that there are no streaks remaining.
Title: Mexican Hot Chocolate Cup Cakes With Cocoa Whipped Cream
Ingredients:
- 1 sugar
- 1/2 buttermilk
- 1/2 canola oil
- 2 eggs
- 1 vanilla extract
- 1 water
- 1/3 cake flour
- 2 cocoa powder
- 1/3 baking powder
- 1 baking soda
- 1 cinnamon
- 1 fine salt
- 1/4 dark chocolate
- 2 mascarpone cheese
- 3 cream cheese
- 1/2 heavy whipping cream
- 2 powdered sugar
- 1 cocoa powder
- 1 vanilla extract
- 12 mini marshmallows
- 1 cinnamon
Instructions:
1. Preheat oven to 325 degrees.
2. Add sugar, buttermilk and oil to a stand mixer (or large bowl if you’re using a hand mixer). Mix well. Add eggs and vanilla extract, mix well.
3. In a separate large bowl, sift cake flour, cocoa powder, baking soda, baking powder, cinnamon and salt.
4. Add 1/3 of your dry ingredients to the wet ingredients and mix until combined. Pour in your espresso mixture, blend, then continue with two more addition's of the remaining dry ingredients.
5. Pour blended batter about 3/4 full into cupcake pans lined with cupcake liners. Bake until the cupcakes have puffed up with a deep brown color, about 25 minutes. Let cool on a baking rack.
6. FILLING:
7. While cupcakes are baking, using a double boiler, melt chocolate until completely smooth. Let cool. In a large bowl, mix cooled chocolate and mascarpone cheese until well blended. Scoop mixture into a piping bag.
8. With a knife or melon baller, carefully create a hole in the center of each cupcake. Pipe the chocolate mixture into the hole you just created, about 1½ tablespoons of chocolate into each cupcake.
9. TOPPING:
10. Mix heavy whipping cream, powdered sugar, cocoa and vanilla in a stand mixer and whip to stiff peaks. Add to a piping bag and pipe over each cupcake in a circular motion.
11. Decorate with one or more mini marshmallows and pinch of cinnamon if you like.
Title: Berlin Chocolate Ring
Ingredients:
- 1 butter
- 1 sugar
- 4 eggs
- 4 1/4 cake flour
- 4 baking powder
- 3/4 milk
- 1 vanilla extract
- 1 lemon, rind of
- 3/4 currants
- 7 bittersweet chocolate
- 1/2 pistachios
- pine nuts
Instructions:
1. Preheat oven to 375 degrees (190 c.). Grease an 8 cup fluted ring mold; set aside.
2. In a large bowl, beat together butter and sugar. Beat in eggs until light and fluffy.
3. Sift together flour and baking powder.
4. Gradually add flour mixture and milk, alternately, to butter mixture. Stir in vanilla, lemon peel and currants.
5. Batter should hold its shape when mixed, but should be moist enough to drop slowly off a wooden spoon.
6. Pour batter into greased mold.
7. Bake 1 hour or until a wooden pick inserted in center comes out clean.
8. Cool 5 to 10 minutes in pan, then turn out of pan on a cooling rack.
9. Spoon melted chocolate over warm cake, coating completely.
10. Sprinkle nuts over cake. Cool completely.
Title: Low Fat Hot Cross Buns Bread & Butter Pudding!!
Ingredients:
- 4 low-fat margarine
- 1 1/2 egg
- 1/4 Splenda granular
- 2 1/2 vanilla essence
- 1 icing sugar
- 1
- 1/3
- 1
Instructions:
1. CUT Hot Cross Buns in three pieces lengthways.
2. Butter and jam slices.
3. In bowl, COMBINE milk, Splenda, 1 egg, additional 1 egg white and vanilla essence.
4. LET sit for 30 minutes; making sure slices on covered in liquid (MAY need to put plate on top to weigh down).
5. BAKE in 180C oven for about 25 minutes (until mixture has set).
6. Sprinkle with icing sugar and enjoy!
Title: Chocolate Guinness Cupcakes
Ingredients:
- 10 unsalted butter
- 1 sugar
- 3/4 reduced-fat sour cream
- 2 eggs
- 3/4 all-purpose flour
- 2 vanilla extract
- 2 baking soda
- 1
- 2 1/2
Instructions:
1. Pre-heat oven to 350 degrees.
2. Grease a 9-inch springform pan and line with parchment paper.
3. In a large saucepan, combine Guinness and butter.
4. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and sugar, and whisk to blend.
5. In a small bowl, combine sour cream, eggs and vanilla; mix well.
6. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth.
7. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
Title: Lemon Cornmeal Cake
Ingredients:
- 1 cornmeal
- 1/2 baking powder
- 1 1/2 salt
- 1/4 sugar
- 1 butter
- 1/4 eggs
- 2 nonfat yogurt
- 2 lemon rind
- 2 fresh lemon juice
- 1/2
- 1 1/2
- 1
- 1/2
Instructions:
1. Preheat oven to 350ºF. Line the bottom of a 10″ round cake pan with parchment or wax paper. Lightly oil the pan and dust with cornmeal, shaking out the excess.
2. In a medium sized bowl, sift together cornmeal, flour, baking powder and salt and set aside. In a large mixing bowl, whisk together sugar, oil, and butter until well combined. Add eggs and egg whites, one at a time, stirring until just combined.
3. In a small bowl, stir together yogurt, lemon zest, juice, and extract. Fold into the sugar mixture until just combined. Fold in the dry ingredients until just combined. Do not overmix.
4. Place the batter in the prepared pan and smooth the top with a rubber spatula. Bake for about 40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Cool for 10 minutes on a rack, invert the cake, peel off the paper and cool completely.
5. (The cake can be made ahead to this point and refrigerated, wrapped in plastic, for up to 3 days.).
6. Cut the cake into wedges and serve, topped with the berries.
Title: Glazed Sweet Potato Mini-Cakes
Ingredients:
- 1 cinnamon
- 1 unsweetened applesauce
- 2 water
- 1 eggs
- 1/3 sweet potatoes
- 1/4 pecans
- 1/2 butter
- 4 brown sugar
- 2 sour cream
- 1 powdered sugar
- 2 pecans
- 1/4 orange zest
- 1/4 orange
- 1/8
- 3/4 - 1
- 1/3
- 2 -3
- 1
Instructions:
1. Heat oven to 350. Grease and flour 12 cup Bundt mini-muffin cups. In large bowl, combine cake mix, 1 T. orange peel, cinnamon, applesauce, oil, water, 1/2 t. maple flavor and eggs. Beat at low speed until moistened; beat 2 minutes at high speed. Stir in sweet potatoes and 1 cup of pecans.
2. Fil greased Bundt cups 3/4 full.
3. Bake at 350 for 20-30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 5 minutes; remove from pans. Melt butter in small saucepan over medium-low heat; stir in brown sugar. Add sour cream, stirring constantly until mixture is hot and brown sugar is dissolved. DO NOT BOIL.
4. Stir in 1/8 t. maple flavor and enough powdered sugar for desired drizzling consistency; beat until smooth. Drizzle over warm cakes; sprinkle with desired amount of pecans and orange peel. Garnish serving plate with orange slices.
Title: Brain Puffs
Ingredients:
- 170 marshmallows
- 1 peanut butter
- 1 pineapple ring
- 100 graham crackers
- 1
- 12
Instructions:
1. Melt the chocolate in a saucepan, then melt marshmallows, then melt peanut butter, and mix in the rice krispies.
2. Roll into little balls (put water on hands to help prevent sticking) and put it on a pineapple triangle (of fresh pinapple or canned) on top of a graham wafer.
3. Serve immediately. Enjoy!
4. It should look like a brain!
Title: Never-Fail Blueberry Buckle
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/4 butter
- 3/4 sugar
- 1 egg
- 1/2 milk
- 1 blueberries
- 3 butter
- 1/4 sugar
- 1/3 all-purpose flour
- 1/2 cinnamon
Instructions:
1. Preheat the oven to 375°F; grease an 8-inch springform pan. Set aside.
2. Sift together the 2 cups of flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the egg. Add the flour mixture in 3 parts, alternating with the milk. Toss the berries with the remaining 1 to 2 tablespoons of flour (to separate and scatter evenly throughout the batter) and fold into batter. Pour batter into the prepared pan. Set aside.
3. Combine ingredients for topping with a fork to make crumbly mixture. Sprinkle this over the batter.
4. Bake for one hour, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.
5. When the cake has cooled, run a knife around the edges and lift the cake out o the pan. Serve with whipped cream.
Title: Carrot Cake
Ingredients:
- 2 flour
- 1 baking powder
- 1 1/2 baking soda
- 1 salt
- 2 cinnamon
- 1 1/2 sugar
- 2 eggs
- 4 carrots
- 2 mandarin oranges
- 1 vanilla
- 1
Instructions:
1. Mix first five ingredients in a bowl. In a second bowl cream oil, sugar and eggs together. Mix in grated carrots and small can of mandarins. Combine both bowls together, pour into a greased 13 inch spring form pan. Bake at 350 for about 90 minutes.
2. When done and cooled, slice in in half so there is a top and bottom. Fill middle with cream cheese icing, place the top on and ice with cream cheese icing.
3. This is my first post -- any pointers/feedback would be welcome!
Title: Easter Sugar Cookies
Ingredients:
- 1 butter
- 1 cream cheese
- 1 sugar
- 1 vanilla extract
- 1/2 all-purpose flour
- 1/4 salt
- 2 1/4 baking soda
- 1/2
- 1/4
Instructions:
1. In a mixing bowl, cream butter, cream cheese and sugar. Beat in egg yolk and extracts. Combine the flour, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until east to handle.
2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 2-1/2 inches cookie cutter dipped in flour. Place 1 inches apart on ungreased baking sheets. Bake at 375* for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire rack. Decorate as desired. Yield: 4 dozen.
Title: Spiced Souffle Crepe W/ Sauteed Apples
Ingredients:
- 5 unsalted butter
- 6 thyme
- 4 tart apples
- 3/4 sugar
- 2 sugar
- 1 vanilla bean
- 5 butter
- 7 eggs
- 1 cinnamon
- 1/2 allspice
- 1/2 cake flour
- 1 cake flour
- 2 salt
- confectioners' sugar
- vanilla ice cream
- creme fraiche
Instructions:
1. Preheat oven to 375°F.
2. In a 12-inch iron skillet, melt 2 T butter with the thyme sprigs over medium-high heat. Add the apples and brown on all sides until just tender when pierced with a fork, 10-15 minutes.
3. Sprinkle with 2 T sugar and cook, gently stirring until the sugar dissolves and the apples caramelize, about 1-2 minutes more. Remove the thyme and set the apples aside. Wipe the skillet clean.
4. In a large bowl, whisk together the vanilla pod and seeds with the melted butter, egg yolks, 1/2 C sugar, cinnamon, allspice, cake flour, and a pinch of salt. Whisk in the milk until combined.
5. Whisk the egg whites with a pinch of salt, gradually adding the remaining 1/4 C sugar. Whip to soft peaks, and then fold into the batter.
6. Melt the remaining 3 T butter in the clean skillet over medium-high heat, swirling the butter up the sides of the pan. When the butter is foamy, spread the sauteed apples in the pan, then pour in the batter.
7. Transfer to the oven and bake uncovered until the center of the crepe no longer wobbles when shaken, 20-25 minutes. Sift confectioners' sugar on top, and if you like, serve with vanilla ice cream or creme fraiche.
Title: Pina Colada Cake (Non Alcoholic)
Ingredients:
- 1 eggs
- 3 butter
- 1/2 crushed pineapple with juice
- 1 white chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Spray pan with baking pan spray. You must use baking pan spray or oil and flour to prevent sticking.
3. Mix all ingredients except chips. Mix chips.
4. Bake in bundt pan for 35 minutes or until toothpick comes out clean.
5. Let it cool. Then take it out of the pan. It gets stuck to the pan sometimes but it is very good anyway. Any suggestions would be great also.
6. Optional: Top with glaze or powdered sugar. It is very sweet so it is not really needed.
Title: Triple Layer Dessert
Ingredients:
- 1 butter
- 1/4 sweetened condensed milk
- 3 pecans
- 1/4 milk
- 1/2 chocolate instant pudding
- 2 Cool Whip
- 2
Instructions:
1. Combine baking crumbs and butter in an 8 inch square pan. Press firmly onto bottom and 1 inch up sides of pan to form a crust; set aside.
2. Mix chocolate squares and sweetened milk until well blended; pour into chocolate crust. Sprinkle with pecans; set aside.
3. Pour milk into a large bowl. Add dry pudding mixes. Beat with a wire whisk for 2 minutes or until well blended (mixture will be thick). Spoon 1 1/2 cups of the pudding over pecans in crust.
4. Add half the whipped topping to remainder of pudding in bowl; stir with a wire whisk until well blended. Spoon over pudding layer in crust.
5. Top with remaining whipped topping.
6. Refrigerate 3 hours.
7. Garnish with chocolate chips or chocolate curls if desired.
8. Store in refrigerator.
Title: Heavenly Chocolate Dessert
Ingredients:
- 1 plain flour
- 1 salt
- 1/2 butter
- 1 pecans
- 1 powdered sugar
- 8 cream cheese
- 16 Cool Whip
- 2 chocolate instant pudding
- 3 milk
Instructions:
1. Mix together flour, salt, butter; stir in pecans and bake at 350 degrees for 20 minutes.
2. Cool crust completely.
3. Mix cream cheese, sugar and 1/2 carton of cool whip, spread over cooled cookie crust.
4. Mix pudding and milk, spread over cream cheese mixture.
5. Top with remaining coolwhip.
6. Garnish with mini chocolate chips or toasted chop pecan if you wish.
Title: Yellow Squash Dessert
Ingredients:
- 3 -4 margarine
- 3/4 granulated sugar
- 1 vanilla
- 2 salt
- 1/4 all-purpose flour
- 3/4 eggs
- 4 evaporated milk
- 12 Cool Whip
- 1
Instructions:
1. Add margarine, sugar, vanilla, salt, flour, eggs, and milk to squash and mix well.
2. Pour mixture into a buttered 9" X 13" casserole dish.
3. Bake in 375 degree oven for 25 minutes, or until slightly golden brown and a knife inserted in center comes out clean.
4. Serve slightly warm with whipped cream.
Title: Fireball Cupcakes
Ingredients:
- 1 cinnamon
- 1 eggs
- 1/2 unsalted butter
- 3 powdered sugar
- 1 1/4 pure vanilla extract
- 1 kosher salt
- 4
- 1
Instructions:
1. Preheat oven to 350° and line a muffin tin with cupcake liners.
2. In a large bowl, mix together cake mix and cinnamon, then stir in vegetable oil, eggs, and 1 cup Fireball. Bake according to package directions. Let cool completely before frosting.
3. Make Fireball frosting: In a large bowl, combine butter, half the powdered sugar, vanilla , salt, and remaining 1/4 cup Fireball.
4. Using a hand mixer, beat until smooth. Add the remaining 2 cups powdered sugar and beat until light and fluffy.
5. Gently stir in yellow food coloring, then red, being careful not to overmix (you want it to be streaky).
6. Pipe frosting onto cooled cupcakes and garnish with one Hot Tamale each.
Title: Pumpkin Pie Bars
Ingredients:
- 1 eggs
- 1/4 pecans
- 4 sweetened condensed milk
- 1/2 pumpkin puree
- 1 vanilla extract
- 1 pumpkin pie spice
- 2
- 1 1/2
Instructions:
1. Preheat oven to 350°; position oven rack in the middle of oven; spray a 13 x 9 inch baking pan with cooking spray.
2. Reserve ½ cup cake mix.
3. In a big bowl, add the remaining cake mix, oil, and 1 egg; blend 1-2 minutes with an electric mixer on low speed until well blended and crumbly; stir in the pecans.
4. Press mixture into bottom of prepared pan.
5. Add condensed milk, pumpkin, vanilla, pumpkin pie spice, 3 eggs, and ½ cup reserved cake mix in the same large bowl (no need to clean).
6. Blend 1-2 minutes with electric mixer set on medium speed until well blended.
7. Pour over crust.
8. Bake 40-45 minutes or until filling is just set; transfer to a wire rack and cool completely.
9. Cut into bars and serve.
Title: Cinnamon Apple Wraps
Ingredients:
- 3/4 all-purpose flour
- 1/2 salt
- 1/4 shortening
- 2 -3 cold water
- 2 butter
- 2 sugar
- 1/2 ground cinnamon
- 1 apple
Instructions:
1. In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll out pastry into a 10-in. square; brush with 1 tablespoon butter. Fold into thirds. Roll into a 10-in. x 6-in. rectangle; cut lengthwise into four strips. Brush with butter.
2. Combine sugar and cinnamon; sprinkle half over the strips. Place an apple wedge on each; wrap pastry around apple. Line a baking sheet with foil and coat the foil with cooking spray.
3. Place wraps on prepared pan. Brush with remaining butter; sprinkle with remaining cinnamon-sugar. Bake at 400° for 28-32 minutes or until golden brown. Serve warm. Yield: 2 servings.
Title: Hershey Cake With Cream Cheese Frosting
Ingredients:
- 1 instant vanilla pudding
- 3 1/2 milk
- 3/4 eggs
- 1 1/2 cream cheese
- 3 sugar
- 8 confectioners' sugar
- 1 Cool Whip
- 1
- 12
- 4 2/3
Instructions:
1. Preheat oven to 350.
2. Mix devils food cake mix, instant pudding, vegetable oil, milk, and eggs in large bowl until well blended.
3. Pour into 2 9 inch or 3 8 inch cake pans.
4. Bake for 30-33 minutes.
5. For frosting - Mix cream cheese and both sugars with a mixer until creamy.
6. Add cool whip and mix.
7. Fold in Hershey bar (save some for garnish if desired).
8. Let cake cool completely.
9. Frost and refrigerate.
Title: Fattening Hot Fudge Sauce
Ingredients:
- 4 butter
- 1 sugar
- 1 salt
- 1 vanilla
- 1 walnuts
- 1/2
- 1
Instructions:
1. Melt chocolate and butter over low heat.
2. Stir in sugar and salt.
3. Gradually stir in cream.
4. Cook and stir over medium heat for 3 - 4 minutes until the sauce is smooth.
5. Stir in vanilla and walnuts (optional).
Title: Half-Hour Pudding Cake (Montreal Pudding)
Ingredients:
- 1 all-purpose flour
- 1/3 white sugar
- 1 baking powder
- 1/2 raisins
- 1/2 milk
- 1 brown sugar
- 2 boiling water
- 1 butter
- 1 vanilla extract
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Butter one 2 quart casserole dish.
2. Sift the flour, white sugar and baking powder together. Add the raisins and stir in the milk. Spoon batter into the prepared dish.
3. Combine the brown sugar, boiling water, butter and vanilla. Gently pour over the batter. Do not stir.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.