lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Glaze or Frosting
Ingredients:
- 3 butter
- 2 powdered sugar
- 1 warm water
- 3 vanilla
- 1/2
Instructions:
1. Melt your butter.
2. Add all other ingredients.
3. Stir until well mixed and smooth.
4. Add more water if you want it thinner at this point.
5. If using as icing and you think it's too thick just let it sit for a few minutes.
Title: Funky Juicer Pulp Cake
Ingredients:
- 2 flour
- 2 baking soda
- 2 ground cinnamon
- 1 ground nutmeg
- 1/2 salt
- 1 3/4 sugar
- 1 vanilla
- 1/2 eggs
- 3
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Mix sugar, vanilla, pulp and eggs.
3. Sift flour, baking powder, cinnamon, nutmeg and salt.
4. Slowly blend the dry ingredients into the wet ingredients.
5. Fold in any optional goodies.
6. Pour everything into a greased and floured pan (9x9x3).
7. Bake for 55-60 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Title: Joe's Ultimate Chocolate Chip Cookies
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking soda
- 1 salt
- 1 unsalted butter
- 1 granulated sugar
- 3/4 light-brown sugar
- 2 eggs
- 2 pure vanilla extract
- 12
Instructions:
1. Preheat oven to 375°F. Whisk to combine flour, baking soda, and salt in a bowl. In a separate bowl, beat butter and both sugars with an electric mixer on medium-high speed until fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating well after each; mix in vanilla.
2. Reduce speed to low, and add flour mixture; mix just until incorporated. Stir in chocolate chips. Drop ¼-cup mounds of dough, spaced 3 to 4 inches apart, onto parchment-lined baking sheets (about 6 to a sheet).
3. Bake, rotating sheets halfway through, until golden brown, 15 to 18 minutes. Let cool on sheets about 2 minutes, then transfer to a wire rack to cool completely. Cookies can be stored in an airtight container at room temperature up to 2 days.
Title: Caramel Apple Cupcakes
Ingredients:
- 1 tart apples
- 2 milk
- 20 pecans
- 3
- 1
Instructions:
1. Prepare cake according to directions on box and fold in apples.
2. Fill 12 greased or paper-lined jumbo muffin cups 3/4 full.
3. Bake at 350 degrees for 20 minutes or till pick comes out clean.
4. Cool 10 minutes.
5. Remove and cool completely.
6. In a saucepan unwrap caramels and cook caramels and milk over low heat till smooth.
7. Spread over cooled cupcakes and sprinkle with pecans.
Title: Individual Chocolate Cakes With Chocolate Coconut Glaze
Ingredients:
- 1 1/2 unsalted butter
- 1 brewed coffee
- 1/2 water
- 3/4 milk
- 3 all-purpose flour
- 3 1/4 granulated sugar
- 3/4 baking powder
- 3/4 fine salt
- 1/2 baking soda
- 3/4 sour cream
- 3 eggs
- 1 1/2 pure vanilla extract
- 6 confectioners' sugar
- 1/2 canned unsweetened coconut milk
- 1 -2 corn syrup
- 1 1/2 flaked coconut
Instructions:
1. Preheat the oven to 350 degrees F. Line the large muffin tins with large cupcake liners.
2. Put the butter, coffee, water, and cocoa in a microwave-safe bowl, cover with plastic wrap, and microwave on HIGH until the butter melts, about 2 minutes. Whisk to combine.
3. Meanwhile, whisk the flour, granulated sugar, baking powder, salt, and baking soda in a large bowl. Beat the sour cream with the egg and vanilla in a small bowl. Whisk the hot cocoa mixture into the dry ingredients. Stir in the sour cream mixture just to combine; don't overmix. Divide the batter evenly between the prepared muffin tins, filling each one about 3/4 of the way full (about 2/3 cup per cupcake). Bake cupcakes until a toothpick inserted in the center of the cake comes out clean, about 30 minutes.
4. Cool the cupcakes completely in the tin on a rack. Remove from liners and return cakes to a rack.
5. For the glaze: Put chocolate in a medium bowl. Bring coconut milk and corn syrup to a boil, stirring constantly, then pour it over the chocolate. Let the mixture stand for 10 minutes, then stir until smooth. Spread 1 tablespoon warm glaze evenly over each cake, then scatter the coconut over the top.
6. Cook's Note We prefer Dutch-process cocoa here over natural cocoa for its fuller, deeper flavor.
Title: Bread Pudding With Apples, Pecans and Raisins
Ingredients:
- 4 unsalted butter
- 1/2 cinnamon
- 1/2 brown sugar
- 1/2 pecan halves
- 1 orange, juice and zest of
- 1/4 apple cider
- 1 vanilla extract
- 8 rum
- 1/2 baking apples
Instructions:
1. Preheat oven to 400 degrees.
2. Melt the butter in a medium saucepan over medium heat.
3. Add the bread and cook for 2 to 3 minutes, or until well coated.
4. Add the sugar, pecans, orange zest and juice, cider, and vanilla extract.
5. Cook an additional 2 to 3 minutes until a sauce begins to form.
6. In a 9 x 13-inch baking dish, layer the bread mixture with the apples and dot the top with the jam or jelly.
7. Bake 30 to 40 minutes, or until bubbly.
Title: Gingersnaps (Soft & Chewy)
Ingredients:
- 3/4 shortening
- 1 sugar
- 1/4 molasses
- 1 egg
- 2 flour
- 1/4 salt
- 2 baking soda
- 1 cinnamon
- 1 clove
- 1/2 ground ginger
Instructions:
1. Cream shortening and sugar.
2. Add molasses and egg.
3. Stir in sifted, flour, salt and baking soda.
4. Then cinnamon, cloves, and ginger. Dough will be soft and sticky.
5. Roll, into walnut-sized balls and roll in granulated sugar.
6. Place on greased cookie sheet and bake at 350°F for 7 to 8 minutes. Cookie will flatten out while baking.
Title: Baked Bananas
Ingredients:
- 4 bananas
- 2 butter
- 3 brown sugar
- 1 lemon juice
Instructions:
1. Preheat the oven to 425 degrees F.
2. Cut off the ends of the bananas and place the unpeeled bananas on an ungreased cookie sheet. Bake for about 15 minutes, or until their skins burst and turn black. Discard the skins (once cooled a bit) and cut the bananas lengthwise.
3. Mix the melted butter, brown sugar and lemon and then drizzle it over the cooked bananas. Enjoy!
Title: No-Bake Chocolate Balls
Ingredients:
- 1/2 butter
- 1/2 sugar
- 2 vanilla
- 1 brewed coffee
- 2 rolled oats
- 1 1/2 coconut
Instructions:
1. Cream butter sugar, cocoa, vanilla and coffee.
2. Add oats and mix with wooden spoon until blended.
3. Shape into bite-sized balls; roll in coconut.
4. Refrigerate to chill; store in refrigerator.
Title: Coconut Nut Bundt Cake
Ingredients:
- 1 pudding mix
- 1 water
- 1/3 coconut
- 1 eggs
- 1
- 3
Instructions:
1. Mix all ingredients; pour into a greased bundt pan.
2. Bake at 375° for 40 minutes.
3. Frost with cream cheese frosting.
Title: Fruit Crumble
Ingredients:
- 21 cherry pie filling
- 1 all-purpose flour
- 3/4 sugar
- 1/2 ground cinnamon
- 1/2 mayonnaise
Instructions:
1. Preheat oven to 375 degrees.
2. In a medium bowl, combine flour, sugar and cinnamon.
3. Stir in mayonnaise.
4. With fingers, gently squeeze flour mixure to form crumbs.
5. Evenly sprinkle over fruit.
6. Bake 30 minutes or until lightly browned.
7. Serve warm.
Title: Golden Rugalach
Ingredients:
- 2 1/4 all-purpose flour
- 1 sugar
- 1/2 fine salt
- 1 unsalted butter
- 8 cream cheese
- 2 sour cream
- 3/4 hazelnuts
- 1 golden raisin
- 2/3 fine salt
- 1/4 sugar
- 2
- 1/4
Instructions:
1. For the dough: Pulse the flour, sugar and salt in food processor until combined. Add the butter and pulse until it resembles coarse sand with some pea-sized pieces of butter, about 20 times. Add the cream cheese and sour cream, and pulse until it comes together in a rough dough (with some uneven pebbles sized-pieces). Turn the dough out of the bowl onto a floured work surface and divide into 4 equal portions. Pat each portion into a flat square and wrap in plastic wrap. Freeze dough for 15 minutes.
2. Meanwhile, chop the nuts in a clean food processor. Add the preserves, raisins and salt; puree to make a very smooth paste.
3. Roll a portion of dough into a 6 by 14-inch rectangle about 1/4-inch thick. (Don't worry about slightly rough edges; these will be rolled inside of the rugalach.) Spread 1/4 of the filling over the surface with a small spatula. Starting with a long side, roll the dough up into a tight cylinder ending with the seam on the bottom. Press the top slightly to flatten; wrap in plastic wrap. Freeze for another 15 minutes. Repeat with the remaining dough and filling. (The cylinders can be frozen for up to a month.)
4. Meanwhile, evenly position the racks in the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment or silicone baking mats.
5. Slice the cylinders into 1 1/2-inch pieces, and place rugalach seam-side down on the prepared pans. Whisk the egg yolks together and brush this glaze over the top of the rugalach. Sprinkle with sugar and bake until pale golden and crispy on top, about 25 minutes.
6. Remove from oven and let cool slightly on the baking sheet. Carefully transfer rugalach to a rack to cool. Serve.
7. Store rugalach in a tightly sealed container for up to 3 days.
Title: Stuffed Peaches
Ingredients:
- 6 powdered sugar
- 2 lemon peel
- 3 sherry wine
- 1/2
Instructions:
1. Peel, pit, and halve fresh peaches. Add pulverized nuts to half of the sugar. Mix thoroughly, then add orange or lemon peel.
2. Fill peach halves with this mixture, then place them in a baking pan. Sprinkle with the rest of the sugar and pour sherry over.
3. Bake in moderate oven 10 minutes. Serve warm.
Title: Gooey Coconut Pineapple Butter Cake
Ingredients:
- 1 egg
- 1 unsalted butter
- 1/2 cream cheese
- 8 eggs
- 2 pure vanilla extract
- 1 confectioners' sugar
- 1 unsalted butter
- 1/2 flaked coconut
- 1 crushed pineapple
- 20
Instructions:
1. Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking pan.
2. For the cake: In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into bottom of prepared pan and set aside.
3. For filling: Still using an electric mixer, beat the cream cheese until smooth. Beat in the eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce the speed and slowly pour in butter. Mix well. Fold in coconut and pineapple.
4. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes.
5. Don't be afraid to make a judgement call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point.
6. Remove from oven and allow to cool completely. Cut into squares.
Title: Maple Butter Frosting
Ingredients:
- 2 confectioners' sugar
- 1/4 butter
- 3 milk
- 1/2
Instructions:
1. Beat butter, sugar, milk, and maple flavoring in a bowl until smooth.
2. If needed, add more milk or confectioner's sugar to make it thick and smooth.
3. Makes enough to frost one 8 or 9 inch round cake or 1 8x8 inch square cake.
Title: Eve's Cake
Ingredients:
- 1/2 butter
- 1/2 eggs
- 2 lemon, juice and rind of
- 1 self rising flour
- 1 brown sugar
- 1/3 cooking apples
- 1/2
- 1 1/2
- 1/2
Instructions:
1. Beat together the butter and superfine sugar in a large mixing bowl until the mixture is very light and fluffy.
2. Gradually beat the eggs into the butter mixture, beating after each addition, then fold in the lemon rind, flour and ground almonds.
3. Mix the brown sugar, apples and lemon juice, turn into the dish, add the cake batter, then the almonds. Bake for 40-45 minutes, until golden.
Title: Gateau Simple
Ingredients:
- 500 butter
- 225 cornstarch
- 3 flour
- 500 baking powder
- 1 sugar
- 250
Instructions:
1. In bowl, beat butter, egg yolks and sugar until light and well blended.
2. In separate bowl, sift together cornstarch, flour and baking powder. Gradually, add the dry mixture to the wet mixture, blending well between each addition.
3. Use a pastry tube with a medium-sized start mold to make small circle (wreath type) cookies.
4. Bake in medium hot - hot oven until cookies are lightly browned.
Title: Gigi's Apple Cake
Ingredients:
- 1 canola oil
- 2 1/2 all-purpose flour
- 2 baking powder
- 3 ground cinnamon
- 6 granny smith apples
- 2 1/4 sugar
- 4 eggs
- 1/3 vanilla extract
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a 12 cup bundt or tube pan.
3. In a medium bowl, combine the 2 1/2 cups flour with the baking powder and 2 tsp of cinnamon.
4. In a large bowl, toss the apples with 1/4 cup sugar and the remaining 1 tsp of cinnamon and set aside.
5. In a standing mixer fitted with a paddle attachment, beat the 1 cup of oil with the eggs, orange juice, vanilla and remaining 2 cups of sugar on med speed for 1 minute.
6. Add the flour in 3 batches, mixing until just combined.
7. Add the apples and stir to combine.
8. Transfer to the pan, leaving about an inch from the top, bake until golden and a toothpick inserted into the cake comes out clean, about 1 1/2 hours.
9. Let the cake cool in the pan for about 30 minutes before unmolding it onto a rack to cool completely.
Title: Chocolate Truffle Cake
Ingredients:
- 175 self-raising flour
- 4 cocoa powder
- 1 bicarbonate of soda
- 1 baking powder
- 150 caster sugar
- 2 golden syrup
- 2 eggs
- 150 milk
- 150 corn
- 300 dark chocolate
- 300 butter
- 30 salt
- 1 white chocolate
- 4
Instructions:
1. Preheat the oven to 160°C/140°C fan/gas 3.
2. Grease two 20cm cake tins, and dust them with flour.
3. Sift together the flour, cocoa powder, bicarbonate of soda and baking powder into a large mixing bowl. Add the remaining cake ingredients and beat well to give a smooth, thick batter consistency.
4. Divide the mixture between the cake tins and bake in the oven for 30-35 minutes, until just firm to touch. Leave to cool in the tins for about 10 minutes before turning out onto a wire rack.
5. To make the truffle mixture, pour the cream in a saucepan and place over a medium heat.
6. Once the cream is hot, but not quite boiling, stir in the butter until melted. While the cream is heating, break the chocolate into small pieces and place in a medium-sized mixing bowl with the pinch of salt.
7. Pour over the hot cream and butter, and stir well until the chocolate melts into the cream. Leave to one side.
8. Once the cake is cool, sandwich the two sponges together with the jam. Ice with the truffle mixture, leaving enough to make the 11 truffles.
9. Place the remaining mixture in the fridge for about 30 minutes until it is firm. Roll into 11 truffles and place around the outside of the cake.
10. Finish by grating or peeling white chocolate over the top.
Title: Aunt Fanny's Cookies
Ingredients:
- 3 cake flour
- 3 sugar
- 1 salt
- 3 milk
- 1/4 walnuts
- 1/2 sugar
- 1 cinnamon
- 2
Instructions:
1. Sift together flour, sugar and salt into a bowl. Add beaten egg yolks and milk and mix to a firm dough. Chill.
2. Combine walnuts, sugar and cinnamon. Add a little cream to make a paste.
3. Roll out dough in a long rectangle that is 1/8” thick. Spread walnut mixture over dough and roll up, starting with the long side. Cut into ¼” thick slices. Put onto greased cookie sheet.
4. Bake @ 375 degrees until golden brown.
Title: Fiddler on the Roof Cake
Ingredients:
- 1 sour cream
- 8 sugar
- 3/4 salt
- 1/2 eggs
- 1/2 confectioners' sugar
- 1/2 marshmallows
- 4 butter
- 1/4 milk
- 2 milk
- 1/2 pure vanilla extract
- 6
- 4
- 1/3
- 1
Instructions:
1. Preheat oven to 350. Lightly mist a 12 cup Bundt pan with vegetable oil spray, then dust with flour. Shake out excess flour.
2. Place cake mix, sour cream, oil, sugar, almond extrat, salt, and eggs in a mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of bowl. Increase mixer speed to medium, beat 2 minutes more, scraping down sides again if needed. Batter should look well blended. Pour half of batter into prepared pan, smoothing it out with rubber spatula.
3. Add cocoa powder to remaining batter and blend with mixer on low speed 1 minute. Pour this evenly over the batter already in the pan. Run a dinner knife through the batter to swirl them together for a marbelized look. Place pan in oven.
4. Bake cake until light brown and springs back when lightly pressed with your finger, 60-65 minutes. Remove pan from oven and place on wire rack to cool for 20 minutes.
5. Meanwhile, prepare Chocolate Marshmallow Frosting:
6. Sift the sugar and cocoa powder together in large mixing bowl.
7. Place marshmallows, butter, and milk in saucepan over low heat. Stir until marshmallows are melted, 3-4 minutes. Remove pan from heat. Pour confectioners' sugar and cocoa mixture over marshmallow mixture. Add vanilla and stir until frosting is smooth and satiny.
8. Run a long, sharp knife around the edge of the cake and invert it onto a platter to frost and serve warm. Or invert it onto a rack to cool completely, 30 minutes more. Regardless of whether you want a warm or cooled cake, frost it while the frosting is still warm, spreading the frosting over the top and partially down the sides of the cake with the rubber spatula.
Title: Fudge Cake
Ingredients:
- 2/3 shortening
- 1 2/3 sugar
- 3 eggs
- 1 3/4 flour
- 2/3 baking powder
- 1/4 baking soda
- 1 1/4 salt
- 1 water
- 1 1/3 vanilla
- 1
Instructions:
1. Heat oven to 350.
2. Grease and flour two 9" round layer cake pans or one 13"x9" pan.
3. Cream shortening, sugar and eggs until fluffy.
4. Beat 5 minutes at high speed.
5. Sift the flour well.
6. Sift dry ingredients together.
7. Add alternately with water and vanilla, using low speed on mixer.
8. Pour into prepared pans.
9. Bake layers about 35 minutes; oblong 40-45 minutes.
10. Cool.
11. Frost with my Fudge Frosting.
Title: Easy INDOOR S’MORES
Ingredients:
- 4 honey graham crackers
- 43 marshmallows
- 2
Instructions:
1. On a small baking sheet lined with a silicone mat, place 4 squares of honey graham crackers. Add 2 chocolate squares big enough to cover 2 crackers. Top with 2 large marshmallows.
2. Transfer to a 400ºF preheated oven and bake for 5 minutes.
3. When time is up, set the temperature to broil and continue for 2 to 3 minutes or until golden brown.
4. Remove from the heat and place the other graham cracker squares on top of the marshmallows. Serve immediately.
Title: Ultimate Lemon Frosting
Ingredients:
- 3 lemon juice
- 6 lemon gelatin
- 2 unsalted butter
- 1 vegetable shortening
- 1/3 powdered sugar
- 1
Instructions:
1. Dissolve gelatin in lemon juice and limoncello. (Or substitute 2 Tbs lemon juice and 1 Tbs water for limoncello).
2. Combine all ingredients in large bowl.
3. Mix on high speed until light and fluffy.
4. More lemon juice or powdered sugar may be necessary to reach desired consistency.
Title: Jack's Golden Butter Cake
Ingredients:
- 10 unsalted butter
- 14 1/2 white sugar
- 10 vanilla extract
- 1 cake flour
- 2 baking powder
- 16 kosher salt
- 2 1/2
- 5/8
Instructions:
1. Preheat oven to 350F.
2. Butter & flour two 9-inch round cake pans.
3. Sift together flour, baking soda, and salt.
4. Cream butter and sugar together until light & fluffy.
5. Beat in vanilla.
6. Beat in egg yolks one at a time, stopping to scrape down bowl half-way.
7. Mix in flour mixture and milk alternating, until ingredients are just incorporated.
8. Pour into pans & bake for 35-40 minutes, rotating pans half-way. Cake is done when top springs back when gently pressed.
Title: Fluff Cream Cheese Dip
Ingredients:
- 1 marshmallow creme
- 1 cream cheese
- 3 orange zest
- 1
Instructions:
1. In a medium bowl, combine marshmallow creme, cream cheese, orange juice and orange zest.
2. Beat with electric mixer until smooth.
3. Mixture will be fairly thick.
4. Serve dabs of the sauce over fresh fruit of your choice, or use as a dip.
Title: Chocolate Cream Cheese Frosting/Icing
Ingredients:
- 1 cream cheese
- 1/3 butter
- 2 confectioners' sugar
- 1/3 salt
- 1/8 vanilla
- 3 -4
- 1 1/2
Instructions:
1. In a mixing bow beat cream cheese with butter until smooth.
2. Add in all remaining ingredients (starting with 3 tablespoons cream) and beat until smooth and fluffy adding in more cream or confectioners sugar is needed until desired consistancy is achieved.
Title: Silly Easy Chocolate Creme De Menthe Pudding
Ingredients:
- 1 fat-free sugar-free instant chocolate pudding mix
- 2 nonfat milk
- 1 1/2 creme de menthe
Instructions:
1. Pour 2 cups of cold fat free milk into large bowl.
2. Empty chocolate pudding powder into milk and use a wire whisk to just combine.
3. Add in the creme de menthe and then whisk for 2 minutes until all lumps are gone.
4. Cover and put into the fridge for 5 minutes. It should be set but if not just give it another couple minutes.
5. Serve.
Title: Cookies N Cream Dream Cake
Ingredients:
- 1 sour cream
- 1 milk
- 1/3 sugar
- 1/4 eggs
- 1/4 vanilla extract
- 4 shortening
- 1 cream cheese
- 1 1/2 powdered sugar
- 1/4 vanilla
- 4 milk
- 3 -4
- 1
- 3
- 1
Instructions:
1. Preheat oven 350 degrees. Grease and flour 2 - 9 inch cake pans.
2. In a large bowl, mix Cake mix, sour cream, vegetable oil, milk, sugar, eggs, and vanilla ext. Mix well w/ electric mixer for 3-5 minutes or until well blended.
3. Add and fold crushed oreo cookies in batter.
4. Pour batter in prepared pans. Cook for 27-35 minutes or do toothpick test.
5. Allow cake to cool for 10 minutes before removing from pan. Prepare frosting while allowing cake to cool completely. Frost cake only when it has cooled completely.
6. FROSTING: Cream shortening and cream cheese. Add 3 cups powdered sugar, vanilla, and milk. Mix till creamy. Add more powdered sugar if needed to get desired consistency. Stir and fold in crushed oreo cookies.
Title: BBQ Peaches
Ingredients:
- 3 brown sugar
- 3 sherry wine
- 3 Bourbon
- 50 butter
Instructions:
1. Bbq (or fry in a grill pan) each peach half, cut side down.
2. Spoon over half the melted butter and half the liqueur, and sprinkle with half the sugar.
3. Bbq for 3-4 minutes. Turn over and repeat.
4. Serve with vanilla ice cream.
Title: Magic Lemon Pudding
Ingredients:
- 100 self raising flour
- 100 butter
- 100 caster sugar
- 2 eggs
- 1 lemon rind
- 75 caster sugar
- 2 cornflour
- 1
Instructions:
1. Place the Flour, butter, 100g of sugar, lemon rind and the 2 eggs in a bowl or mixer.
2. Mix or hand whisk together, add a little milk if needed, to make a soft dropping consistency. Place in a greased dish.
3. Put the juice of a lemon in to a jug and make up to 200ml with boiling water add the sugar and corn flour.
4. Now this is the magic part. Gently pour ON TOP of the pudding mixture in the dish.
5. Bake for 25 - 35 mins depending on how deep the dish is on Gas mark 5.It will now be golden and firm on the top and the sauce will be on the bottom.
6. Serve with Yoghurt or Cream. Enjoy!
Title: Pumpkin-Pecan Pound Cake
Ingredients:
- 3/4 margarine
- 1 1/2 brown sugar
- 1 sugar
- 1 1/2 egg substitute
- 1 pumpkin
- 1/3 Bourbon
- 3 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/4 salt
- 2 pumpkin pie spice
- 1/4 pecans
Instructions:
1. Beat margarine at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg substitute and beat well.
2. Combine pumpkin and bourbon, stirring well. Combine flour and next 4 ingredients; add to margarine mixture alternately with pumpkin mixture, beginning and ending with flour mixture. Mix after each addition.
3. Sprinkle pecans over bottom of a 10-inch tube pan coated with cooking spray. Spoon batter over pecans. Bake @ 325 degrees for 1 hour and 35 minutes or until a wooden pick inserted in center come out clean. Cool in pan 10 minutes. Remove cake from pan and cool completely on a wire rack.
Title: Squisharoos
Ingredients:
- 24 marshmallows
- 1 gelatin powder
Instructions:
1. Empty jelly powder into a large plastic bag.
2. Moisten marshmallows with water and shake 3 or 4 at a time in jelly powder to coat.
3. TIP: If desired, cut marshamllows into fun shapes by flattening slightly and cutting with small cutters.