lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Peanut Butter Chip Bundt Cake
Ingredients:
- 1 butter
- 3/4 light brown sugar
- 3/4 sugar
- 1 vanilla
- 4 eggs
- 2 1/4 all-purpose flour
- 1/2 baking soda
- 1 baking powder
- 1/4 salt
- 1 buttermilk
- 1 butter
- 1 peanut butter
- 1 powdered sugar
- 2 milk
- 2/3
- 2 -4
Instructions:
1. Heat the oven to 350 F and spray a bundt pan with non-stick spray.
2. In the bowl of a mixer cream the butter, vanilla and both sugars until very fluffy, about 3 minutes at medium speed. Add the eggs, one at a time, and blend until they are just mixed.
3. In a separate bowl whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well mixed.
4. Alternately add the flour mixture and buttermilk into the butter, in three additions, beginning and ending with the flour. Add the peanut butter chips and mix until evenly distributed. The batter will be thick.
5. Spoon the batter into the prepared pan and smooth the top, making sure the batter is even. Bake for 50 to 55 minutes, or until the center of the cake springs back when gently pressed and a toothpick inserted into the thickest part of the cake comes out with only a few crumbs clinging to it.
6. Cool the cake in the pan for ten minutes before turning out onto a wire rack to cool.
7. While the cake cools prepare the glaze.
8. In a bowl whisk together the butter and peanut butter until well mixed. Whisk in the powdered sugar and two tablespoons of the milk and whisk until smooth. Add more milk, a few teaspoons at a time, until the glaze is pourable but still fairly thick.
9. Once the cake has cooled some, but still slightly warm, place a piece of parchment paper under the rack and pour the glaze over the top.
10. Let the cake cool completely before serving.
Title: Lemon Tea Cake
Ingredients:
- 1 lemon
- 10 lemon slices
- 1 butter
- 1/2 flour
- 1 1/2 baking powder
- 1 salt
- 1/2 eggs
- 5 sugar
- 1 1/4 crystallized ginger
- 1/2 powdered sugar
- 1/4 lemon juice
- 1/2
Instructions:
1. Put whole lemons in a large pot over high heat, cover with cold water, and bring to a boil. Lower heat to medium and simmer until soft, about 30 minutes. Drain; transfer to a bowl of ice water. When lemons are cool, cut into quarters and gently remove seeds, retaining as much juice as possible. Whirl lemons in a food processor until they become a smooth, thick puree.
2. Meanwhile, preheat oven to 350°F The original recipe said to butter and flour a 9-inch pan with a removable rim. When I made it, there was far too much batter for my 9-in. tart pan. I used a 12-inch pan and still had a little extra.
3. In a food processor, pulse almonds until nuts resemble coarse cornmeal. Put in a large bowl and add 1/2 cup flour, baking powder, and salt. Stir to combine.
4. In another large bowl, beat together egg yolks and sugar until thick and pale yellow. Stir in lemon puree and almond extract. Add almond mixture and stir to combine. Stir in candied ginger. Set aside.
5. In another large bowl, beat egg whites to form firm peaks. Gently fold egg whites into batter. Spread batter in prepared pan.
6. Bake until edges of cake begin to pull away from the sides of the pan, about 1 hour. Cool on a rack for 15 minutes, then remove from pan and cool completely.
7. In a small bowl, combine powdered sugar and enough lemon juice to make a glaze. Spread glaze over cake. Garnish with lemon slices.
Title: Lemon Cloud (lemon Charlotte Russe)
Ingredients:
- 12 fat-free evaporated milk
- 20 ladyfingers
- 1 sugar
- 1 walnuts
- 1/2
- 2
- 1
Instructions:
1. Place in refrigerator: a large mixing bowl, can of evaporated milk, and metal beaters from an electric mixer to chill for 2 hours (If you are in a hurry, you can stick them in the freezer for one hour).
2. Meanwhile, heat the orange juice until it is fairly hot, and dissolve the jell-o mix into it. Add the sugar and lemon juice and mix well. Refrigerate the lemon mixture until it is cool.
3. Cut the rounded ends off on one side of the ladyfingers and line a 9-inch spring form cake pan with the ladyfingers, flat end on the bottom. Set aside.
4. Once the evaporated milk is sufficiently chilled, whip it with an electric beater on high until it forms soft foamy peaks. Gradually fold in the lemon mixture with a spatula.
5. Pour the lemon foam into the ring of ladyfingers. Refrigerate for at least 2 hours. Sprinkle chopped walnuts on top before serving.
Title: South African Roly-Poly Baked Dessert
Ingredients:
- 2 flour
- 3 baking powder
- 1 salt
- 1/2 butter
- 2 eggs
- 1 milk
- 1 1/2 vanilla
- 1 boiling water
- 2 sugar
- 1 butter
- vanilla
Instructions:
1. Preheat oven to 350 deg F/180 deg Celsius.
2. Grease a suitable oven dish, like a rectangular Pyrex dish.
3. Mix the flour, baking powder and salt, and rub in the butter. (Can be done in a processor, also the next step).
4. Add the beaten eggs, and then just enough milk, tablespoon by tablespoon, to make a fairly firm dough.
5. It's easy to watch in the processor: as soon as a firm ball forms which is not sticky, but soft, the dough is ready.
6. Roll the dough out quite thinly -- on a surface sprinkled with flour -- and form a rectangle, by cutting off bits and adding it on again -- you know how.
7. Spread the dough with apricot jam.
8. From one of the LONG sides, roll it up like a swiss roll.
9. Cut this roll into 1 inch slices, using a serrated knife such as a bread knife. The jam WILL ooze out.
10. Pack the slices, cut sides up, closely together, in the greased dish. Scoop the jam which oozed out on the surface you used, and just plonk back on to these rolls.
11. In a pot, mix the boiling water (from your kettle), sugar, butter and vanilla and stir until sugar dissolves.
12. With a tablespoon, ladle evenly over the slices of pudding, but beware: you will have more sauce than the baking dish can take. Usually you'll be left with about 3/4 cup. KEEP IT.
13. Bake for about 40 - 45 minutes.
14. When the sizzling pudding comes out of the oven, carefully pour the extra sauce over the centre slices: I find that, when baking, the sauce tends to pool on the sides.
15. Now the hot pudding will absorb much of the leftover sauce in seconds. Use as much or as little as you like.
16. Serve hot, with custard, ice cream or sweetened whipped cream.
Title: Tart Dough (sweet)
Ingredients:
- 3 unsalted butter
- 1/4 granulated sugar
- 1 kosher salt
- 1 egg
- 1 all-purpose flour
Instructions:
1. Cream the butter, sugar and salt together in your mixer or food processor.
2. Add the egg and mix until combined.
3. Add the flour and mix until it all comes together.
4. Flatten into a disk, wrap in plastic and chill thoroughly (at least 1 hour) before using.
Title: Bing Cherry Salad
Ingredients:
- 16 water
- 1 bing cherries
- 1 crushed pineapple
- 1
Instructions:
1. Mix jello and water and bring to a boil.
2. pour in coke and mix.
3. pour into a jello mold and add fruit.
4. chill for at least one hour.
Title: Lemon Whippersnaps
Ingredients:
- 1 Cool Whip
- 2 egg
- 1 powdered sugar
- 1/2
Instructions:
1. Grease cookie sheets and preheat oven to 350 degrees.
2. In bowl combine cake mix, whipped topping and egg in large bowl.
3. Stir until well mixed.
4. Drop by teaspoons into powdered sugar. Roll to coat.
5. Place 1-1/2 inches apart on cookie sheet.
6. Bake 10-15 minutes until light brown.
7. Remove from pan and cool.
Title: Strawberry Angel Trifle
Ingredients:
- 4 sugar-free strawberry gelatin
- 1 sugar-free vanilla pudding
- 1 Cool Whip Lite
- 2 strawberries
- 2
Instructions:
1. Make FF pudding mix according to directions just before you start to assemble.
2. fold together the pudding and Cool Whip.
3. Find a pretty, clear glass bowl, and layer trifle.
4. 1st layer cake, 1 cups strawberries cut up, layer of pudding, layer of cake, etc.
5. mix jello with 2 cup of hot water.
6. pour over Cake and berries.
7. Cool.
8. Next pour pudding, and Cool Whip mix and Garnish with a couple of strawberries.
9. Its a beautiful dessert.
10. serve after cooling.
11. but its really better the next day.
Title: Blueberry Sour Cream Pie
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 unsalted butter
- 2 sugar
- 1 salt
- 4 sour cream
- 1 sugar
- 3/4 all-purpose flour
- 2 1/2 egg
- 1 salt
- 3/4 fresh blueberries
- 1/4 all-purpose flour
- 2 1/2 unsalted butter
- 6 pecans
- 1/4 sugar
- 1/3
- 2
Instructions:
1. FOR CRUST: Blend flour, butter, sugar and salt in processor until coarse meal forms.
2. With machine running, add water by tablespoonfuls until clumps form.
3. Gather into ball.
4. Flatten to disk.
5. Wrap in plastic; chill until firm, at least 30 minutes.
6. Preheat oven to 400°F Roll out dough on floured surface to approximately 13-inch round.
7. Transfer to 9-inch glass pie plate.
8. Trim edge, fold under and crimp.
9. Freeze 10 minutes.
10. Line crust with foil; fill with beans or pie weights.
11. Bake until sides are set, about 12 minutes.
12. FOR FILLING: Mix first 6 ingredients in medium bowl to blend.
13. Mix in blueberries and spoon into crust.
14. Bake until filling is just set, about 25 minutes.
15. FOR TOPPING: Using fingertips, mix flour and butter in medium bowl until small clumps form.
16. Mix in pecans and sugar and spoon topping over pie.
17. Bake until topping browns lightly, about 12 minutes.
18. Cool pie to room temperature.
Title: Bubublueberry Upside Down Cake
Ingredients:
- 1/4 butter
- 1/2 sugar
- 2 fresh blueberries
- 1 eggs
- 3
- 1/3
Instructions:
1. Cover the bottom of a 13"x9" baking dish with butter(or margarine). Sprinkle with sugar and blueberries. Prepare the cake batter as directed on package; spread over blueberries. Bake at 350*F. for 40-45 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes on wire rack. Invert onto a serving platter.
2. Serve warm with whipped cream or whipped topping. Enjoy!
3. Note:
4. If using frozen blueberries, do not thaw!
Title: Sweet Potato Buttermilk Pie
Ingredients:
- 1 1/2 sweet potatoes
- 4 unsalted butter
- 2 fresh lemon juice
- 1/2 nutmeg
- 1/2 ground cinnamon
- 1/2 kosher salt
- 3 eggs
- 1/2 sugar
- 2 all-purpose flour
- 3/4 buttermilk
- 1
Instructions:
1. Preheat the oven to 375°F.
2. Pour 1-1/2 inches of water into a 3-quart stockpot with a strainer basket and bring to a boil over medium-high heat. Add the sweet potatoes, cover and let steam until fork tender, about 20 minutes. Strain the the sweet potatos, place in a large bowl, and let cool to room temperature. Mash them to a smooth puree with a fork or potato masher. You should have 1-1/4 cups puree; discard any excess. Add the butter, lemon juice, nutmeg, cinnamon, and salt, mixing well after each addition.
3. In a small bowl, beat the egg yolks lightly with a whisk, about 30 seconds. Add the sugar and beat until they're creamy lemon-yellow color, about 1-1/2 minutes. Add the egg mixture to the sweet potato mixture and stir with a spatula until the eggs are fully incorporated and the filling is a consistent bright orange color.
4. Add the flour a little at a time, stirring after each addition, until thoroughly incorporated.
5. Add the buttermilk and stir to incorporated.
6. In a separate bowl, whisk the egg whites to soft peaks, about 1-1/2 minutes. Gently fold the egg whites into the sweet potato mixture until thoroughly combined.
7. Pour the mixture into the prepared pie shell and bake on the middle rack until firm and set,about 35-40 minutes.
8. Cool on a wire rack.
9. Serve with a dollop of whipped cream.
Title: Custard
Ingredients:
- 1 1/2 milk
- 1/4 cornstarch
- 1/8 salt
- 2 milk
- 3 powdered sugar
- 1/4 vanilla
- 1
Instructions:
1. Scald the 1 1/2 cups milk in the top of a double boiler.
2. In a separate bowl combine cornstarch, salt and 2 tbsp cold milk. Mix well then stir into scalded milk.
3. Continue to stir for 3 minutes then cover and let cook for 12 minutes.
4. In a separate bowl beat egg yolks. Add powered sugar and beat again. Then add vanilla and beat again. Mix in a small amount of the hot mixture, stirring until smooth.
5. Pour into the pan and continue to cook over meduim/low heat for 3 minutes, then pour into a chilled bowl. Cover with plastic wrap so that the wrap forms a skin over the custard.
6. Serve when chilled, mixing smooth first.
Title: Whipped Pound Cake
Ingredients:
- 1 butter
- 2 1/2 sugar
- 6 eggs
- 1/2 all-purpose flour
- 3 vanilla
- 1 1/2
Instructions:
1. Let the butter and eggs stand at room temperature for 30 minutes.
2. Beat the butter and sugar with an electric mixer on medium to high speed until light and fluffy, about 10 minutes.
3. Add the eggs, one at a time, beating 1 minute after each addition.
4. Beat whipping cream until stiff peaks form.
5. Add the flour and cream alternately to the egg mixture; beat just until combined after each addition.
6. Beat in vanilla.
7. Pour batter into a greased 10-inch tube pan. Bake in a 300 degree oven for 1 hours 15 minutes.
8. Cool for 10 minutes on a wire rack. Remove cake from pan and cool thoroughly on wire rack.
9. (Whipped cream substitute: 3/4 cup milk and 1/3 cup butter. Use amount required for recipe. Do this only for baking since this doesn't whip up like regular whipping cream.).
Title: Chocolate and Coconut Slice
Ingredients:
- 80 butter
- 80 dark cooking chocolate
- 70 butter
- 1 caster sugar
- 150 egg
- 2 plain flour
- 225 cocoa powder
- 395 sweetened condensed milk
- 2 eggs
- 100 butter
- 300 dark cooking chocolate
Instructions:
1. Preheat the oven to 180°C (if using a fan forced oven I'd probably lower this to about 160-170°C). Grease a slab pan/slice tin (base measurement of 16 x 26cm) with melted butter then lay down a sufficiently sized piece of baking paper to line the pan (the butter helps keep the baking paper in place). If your slab pan is in better condition than mine the baking paper can probably be omitted!
2. Place the chocolate (for base) in a heatproof bowl over a saucepan of simmering water (alternatively use a double pan). Be sure that the bowl doesn't touch the water, and that the water isn't boiling as it cause the chocolate to seize, making it go lumpy. Stir chocolate until smooth and completely melted.
3. Using an electric beater, cream the butter and sugar until pale and creamy. Stir in the chocolate and the egg until well combined. Sift in the flour and cocoa powder, and again, stir until well combined.
4. Spread the mixture into the prepared pan (if it's a little tricky due to its thickness and stickiness, I advise using a metal spoon and dipping it in hot water whenever it starts to stick). Bake in the oven for 15 minutes or until firm to touch.
5. For the coconut filling combine the coconut, condensed milk and egg. Spread over the chocolate base, then place in the oven and bake for 25 minutes, or until slightly golden and a fair bit firmer to touch (you may need to increase the temperature a tiny bit, see how you go). Allow to cool completely.
6. For the chocolate topping, melt the butter in a small saucepan over a medium heat. Reduce the heat to low and add the chocolate. Stir until chocolate has completely melted and the mixture is nice and smooth. Pour chocolate mixture over the coconut filling. Place in the fridge for about 20 minutes or until chocolate sets before cutting into pieces.
Title: Crunchy Christmas Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 white sugar
- 1 egg
- 1 vanilla
- 1 flour
- 1/2 baking soda
- 1/4 cinnamon
- 1/2 salt
- 1/4 baking powder
- 1 rolled oats
- 1 coconut
- 1/2 pecans
- 1/2
Instructions:
1. Cream butter; add sugar, egg and vanilla.
2. Sift in dry ingredients.
3. Add cornflakes, oats, coconut and nuts.
4. Roll into small balls an place 2-inches apart on a cookie sheet. Bake at 350° for 10-15 minutes.
Title: Pilgrim Hat Cookies
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 1/4 butter
- 1 confectioners' sugar
- 1/2 white chocolate
- 4
Instructions:
1. Preheat oven to 325F degrees.
2. In a large bowl, sift together flour, cocoa powder and salt.
3. In a separate bowl, using a mixer set on high, beat butter and confectioners' sugar until light and fluffy.
4. Stir in flour mixture; beat on medium until dough forms, about 2 minutes.
5. On a lightly floured surface, using a floured rolling pin, roll dough to a 1/4-inch thickness.
6. Cut out shapes with a hat-shaped cookie cutter, approximately 2 3/4 x 2 inches.
7. (Or print out our hat template and use to cut out shapes.) Place shapes on ungreased baking sheets.
8. Bake cookies until firm, about 15 minutes.
9. Transfer cookies to a wire rack; cool completely.
10. Place white chocolate in a small resealable plastic bag.
11. Microwave on MEDIUM at 30-second intervals until softened.
12. Knead bag with hands to smooth chocolate; snip off 1 corner.
13. Pipe chocolate onto each cookie for the hat buckles.
14. Before chocolate sets, sprinkle buckles with yellow sugar.
15. Continue piping white chocolate around the cookies to form hatbands.
16. Set cookies aside to dry, about 30 minutes.
Title: Extreme Brownie Cookies
Ingredients:
- 12 bittersweet chocolate
- 8 unsalted butter
- 3 eggs
- 1 1/2 vanilla extract
- 1 sugar
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/4 salt
- 6 white chocolate chips
- 6
- 1
Instructions:
1. Preheat oven 350°F.
2. Line cookie sheet with parchment paper.
3. Melt the bittersweet chocolate and butter in a double boiler. Cool.
4. Beat eggs and vanilla in a large bowl until frothy.
5. Slowly add the sugar and beat until ribbons off.
6. Add the melted chocolate and mix.
7. Sift the dry ingredients and add to the liquid.
8. Fold in the chips and nuts.
9. Cover the bowl with plastic wrap and chill for about an hour or until firm.
10. Scoop and roll into ball and place on cookie sheet 1 1/2 inches apart.
11. Bake for 12 minutes or until tops are cracked.
12. Allow to cool completely on parchment paper.
13. Cover the cookie sheet again with another sheet of paper for each batch.
Title: Portuguese Custard Cupcakes
Ingredients:
- 1 all-purpose flour
- 2 3/4 granulated sugar
- 3 eggs
- 1/2 butter
- 2 1/2 milk
- 1 lemon zest
Instructions:
1. Preheat the oven to 300°F Grease cupcake tins with butter.
2. Beat the eggs until lemon coloured. Add the sugar and butter and continue to beat until thick, then add the lemon rind.
3. Pour warm milk into egg mixture while continuing to beat. Once blended, fold in the flour until well mixed.
4. Fill the tins half way up and bake for approximately 1 hour, or until a tester inserted comes out clean.
5. Cool in pans on a rack. Cupcakes will sink during the cooling process.
6. You can also use medium sized muffin tins to make 48 smaller custard cupcakes. They will cook for approximately 45 minutes.
Title: Apple-Pear Upside Down Cake
Ingredients:
- 1/4 butter
- 1/2 brown sugar
- 3 pecans
- 2 apples
- 1 pear
- 1 1/2 all-purpose flour
- 3/4 granulated sugar
- 1 baking powder
- 1/2 baking soda
- 1/2 cinnamon
- 1/2 ground ginger
- 1/4 salt
- 1/3 butter
- 1 egg
- 3/4 buttermilk
- 1 vanilla
Instructions:
1. Grease bottom and sides of 9-inch square cake pan. Add butter and melt in a 350F oven.
2. Stir in brown sugar and spread evenly in pan; sprinkle with pecans.
3. Peel, core and thinly slice apples and pear, slicing pear horizontally; toss together and arrange evenly over sugar mixture.
4. CAKE: In a bowl, combine flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt.
5. Add butter, egg, buttermilk and vanilla.
6. With electric mixer, beat on low speed until moistened; beat at medium speed for 1 minute, scraping sides of bowl.
7. Spoon over fruit and spread evenly. Bake in a 350F oven for about 45 minutes or until a cake tester comes out clean. Let cool on rack for 20 mnutes.
8. Run knife around edge of cake; carefully invert onto a plate, replacing any bits that may stick to pan. Serve warm.
Title: Ultimate Sticky Toffee Pudding
Ingredients:
- 8 dates
- 1 hot water
- 1/2 butter
- 1 light brown sugar
- 4 eggs
- 1 3/4 flour
- 1/2 baking powder
- 2 instant coffee granules
- 1 baking soda
- 2 dark brown sugar
- 1 butter
- 1/4
Instructions:
1. Preheat oven to 350°F Butter 8-inch-square pan (preferably a glass pan; not dark.) Mix flour and baking powder and set aside. Place chopped dates in small microwavable bowl. Pour 1 cup hot water over dates and microwave for 2 minutes, then 30 second intervals until they are mushy and jammy. Set aside to cool.
2. Using electric mixer, beat butter and sugar in large bowl to blend; scrape bowl down often with a rubber spatula.
3. Add 2 eggs, 1 at a time, beating well after each addition, and scraping down the bowl.
4. Add half of flour and baking powder and beat to blend.
5. Add remaining 2 eggs, 1 at a time, beating to blend after each addition.
6. Continue scraping down sides of bowl, often.
7. Add remaining flour and beat until blended.
8. Combine instant coffee and baking soda in small bowl. Pour into date mixture, stirring to dissolve coffee granules. It will froth slightly.
9. Add date mixture to batter and beat to blend.
10. Pour batter into prepared pan. Place on rimmed baking sheet and bake until tester inserted into center comes out clean, about 1 hour.
11. Let the cake cool in the pan. After it has cooled, poke holes all over the cake with a skewer or toothpick.
12. To make caramel sauce, bring cream, brown sugar and butter to boil in heavy medium saucepan over medium-high heat, stirring frequently.
13. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, stirring occasionally, about 15 minutes. When cake is cool and caramel sauce is still warm, but not too hot, pour the sauce over the cake.
14. Let cool to room temperature, then refrigerate, without covering. After an hour or so, when the sauce has become firm, cover the dessert with cling film (once cool the plastic won't stick to it.).
15. When serving, cut a piece and heat in microwave until the caramel melts; the dessert should be hot and steaming. Serve with freshly whipped cream.
Title: Fudgy Deluxe Chocolate Cake
Ingredients:
- 3 flour
- 2 baking soda
- 2 salt
- 1/2 margarine
- 1/2 brown sugar
- 2 1/4 eggs
- 3 vanilla
- 1 1/2 sour cream
- 1 boiling water
- 1 butter
- 4 confectioners' sugar
- 1/2 milk
- 1 vanilla
- 1/2
- 2
Instructions:
1. THE CAKE:
2. Preheat the oven to 350.
3. Grease and flour two 9" round pans. (I line the bottoms with parchment or wax paper because I'm paranoid, but not necessary).
4. Melt chocolate in microwave and set aside to cool.
5. Mix flour, soda, and salt and set aside.
6. Beat the margarine in a mixer until it's soft
7. Add brown sugar and eggs and beat until light and fluffy (about 5 min.).
8. Beat in vanilla and cooled melted chocolate.
9. Mix in sour cream and dry ingredients alternately, and then beat well.
10. Stir in boiling water (batter will be thin and runny).
11. Pour batter into pans evenly, and bake at 350 degrees for 25-35 minutes, or until toothpick comes out cleanly.
12. Allow to cool on a rack for 10 minutes, and then remove from pans.
13. Allow cakes to cool completely, and then frost.
14. SUPER FUDGEY FROSTING:
15. Melt chocolate and butter together ( I microwave it) and allow to cool
16. Combine milk, vanilla, and confectioner's sugar in a mixer and mix on low.
17. Add melted butter and chocolate.
18. Whip until frosting is of spreading consistency.(If butter/chocolate mixture is still warm, it takes a bit of time to set up).
Title: Sugar Free & Gluten Free Red Velvet Cake
Ingredients:
- 2 1/2 Gluten-Free Flour Blend
- 1/2 baking soda
- 1 guar gum
- 2 1/2 sea salt
- 1/2 butter
- 1 gluten-free vanilla extract
- 2 eggs
- 2 sour cream
- 4 buttermilk
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degree. Grease and flour (2) 9 or 10 inches pans. Sift all dry ingredients together and set aside. Beat butter and sugar in a large mixing bowl until light and fluffy. Add eggs one at a time. Mix in sour cream, vanilla, and coloring. Gradually mix in dry ingredients on low speed until well blended But do not over beat.
2. Bake about 40 minutes or until a toothpick inserted in the middle comes out clean.