lumicero/recipes-ing2inst huggingface dataset:
Title: Pistachio and Almond Cookies
Ingredients:
- 3/4 pistachio nut
- 1 sugar
- 1 egg
- 1 salt
- 1 2/3 pistachio nut
- 1
Instructions:
1. Put the measured pistachios into a food processor with a few tablespoons of the sugar. Grind. Alternately, use the smallest wholes of a meat grinder, fitted to a stand mixer, in which case no divided sugar will be needed , the latter, is a preference of mine, because of the fine texture, albeit, either are acceptable.
2. Add the remaining sugar to the nuts, along with the eggs and almond meal. Add a pinch of salt, and work to a stiff dough, taking as long as it takes to gather one together, a mixer, fitted with the paddle, can be used if desired.
3. Chill the batter overnight.
4. Measure dough from rather level teaspoons, making two sheets of, approximately 24 cookies each. Each serving of cookie should be rolled between the palms, to create a smooth ball. Place on the cookie sheets and insert a pistachio nut, working, thoroughly enough to have it adhere, but no so intently, that the cookie batter splits, deeply along the sides.
5. Preheat the oven to 325 degrees with the rack in the upper-third, and bottom-third levels.
6. Bake for 15 minutes, at least, they may take up to 22. Rotate the pans halfway through the initial baking. Feel the cookies, they should be firm, but tender, they should give upon release, but not to too soft to fall apart, the bottoms should be browned lightly. They will crisp by 20-30% upon cooling. Remove them. Cool on racks. Eat them, when lightly warm, or cooled, to room temperature. They will keep several days, between sheets of paper, or perhaps, weeks, chilled in the refrigerator.
Title: Crema De Fruta
Ingredients:
- 250 ladyfingers
- 16 white sugar
- 1 1/4 flour
- 4 evaporated milk
- 5 water
- 3 unflavored gelatin
- 1/2 water
- 3 sugar
- 1 1/2 lemon juice
- 1
- 6
- 2
Instructions:
1. Custard Filling:
2. Combine and stir constarntly sugar, flour, yolks, milk 1/2 cup water in a saucepan (waterbath when heated so it doesn't get burnt) until it thickens and becomes creamy (about 10-15mins). Make sure there are no lumps.
3. Remove from heat and cool.
4. Gelatin glazed topping:
5. Mix last 5 ingredients in a saucepan, heating and mixing for 5-10mins until dissolved.
6. Remove from heat and cool.
7. To assemble:
8. Arrange ladyfingers side by side in a single layer on top of a medium sized pyrex dish.
9. Spread 1/2 of the custard filling on top of first layer making sure to even it out.
10. Arrange1/2 canned fruits on top of custard.
11. Repeat layering: ladyfingers, then custard, then fruits.
12. Pour gelatin mixture on top of the final layer ; completely covering the fruits if possible.
13. Chill in the fridge until the gelatin is set.
14. Serve.
Title: Pb & Honey Nut Cheerio's
Ingredients:
- 1 peanut butter
- 3/4 water
- 2 -3
Instructions:
1. Have your cereal in a microwave safe bowl then add in your water and let it set for a minute or two.
2. Now mix and try to wet all the cereal.
3. Add your peanut butter thoroughly.
4. Now microwave it all with a lose lid on top, for about 20 or 30 seconds. It depends how mushy or liquified you want it to come out.
5. When it is cooling mix it all even better and mash it down some.
6. Now you can chill it or eat it with ice cream or however you like. I like it plain for the most part.
7. I am sure you can use any cereal.
8. I have tried cocoa pebbles, and plain old corn flakes with similiar results that seemed tasty and healthy too.
Title: Curried Pears
Ingredients:
- 1 unsalted butter
- 1/3 dark brown sugar
- 3/4 mild curry powder
- 2
Instructions:
1. Drain pear halves and reserve 1/3 cup of the liquid.
2. Place pear halves in shallow, 1 1/2-quart, heat-resistant, glass baking dish.
3. In a small, heat-resistant, glass bowl, melt butter or margarine in microwave oven 30 seconds. Stir in reserved pear liquid, brown sugar and curry powder to taste.
4. Spread curry mixture over pears and heat, uncovered, in microwave oven 3-5 minutes or until heated through.
5. Serve warm with dollops of sour cream or plain yogurt, if desired.
Title: Luscious Little Lemon Bars
Ingredients:
- 1 flour
- 1/4 powdered sugar
- 1/2 unsalted butter
- 2 eggs
- 1 sugar
- 1 lemon, zest of
- 1/4 fresh lemon juice
- 1/2 baking powder
- 2 flour
- 1/2 sweetened flaked coconut
Instructions:
1. Pre- heat the oven to 350°F.
2. Stir flour and sugar together.
3. Cut in butter till small crumbs, and press into small glass baking dish.
4. Bake 20 minutes At almost the end of the crust baking time, beat the eggs till smooth.
5. Add the sugar.
6. Beat.
7. Stir in the lemon zest and the juice.
8. Blend in the flour and baking powder, and finally the coconut.
9. Mix well.
10. Pour over the crust.
11. Return to the oven and bake 20-25 mins or untill light brown.
12. When cooled, cut.
13. Keep refrigerated.
Title: Fruit Pound Cake
Ingredients:
- 1 shortening
- 1 1/2 sugar
- 5 eggs
- 2 all-purpose flour
- 1 1/2 salt
- 1/8 mace
- 1 vanilla
- 1/2 seedless raisin
- 1/3 cherries
- 1/4 lemon, rind of
- 1/4
Instructions:
1. Cream shortening and sugar together.
2. Add eggs, 1 at a time, beating after each addition.
3. Add flour, salt, mace. Mix again.
4. Add vanilla and beat. Add remaining ingredients and mix very well.
5. Bake in a greased loaf pan for 60 -80 minutes with the oven temp set at 350*.
6. **NOTE: To make a basic pound cake, the use above recipe, OMITTING the fruit and follow directions for baking/preparing.**.
Title: Orange Chiffon Cake
Ingredients:
- 1 3/4 flour
- 1 1/2 sugar
- 3 baking powder
- 1 salt
- 1 orange, rind of
- 1/2 cold water
- 6 cream of tartar
- 1/4
- 1/2
- 6
Instructions:
1. Stir flour, sugar, baking powder, salt and orange rind together. Make a well in the centre of the dry ingredients, and then add in this order: vegetable oil, egg yolks, orange juice and water.
2. Beat til smooth.
3. Add cream of tartar to egg whites and beat in a separate bown until stiff peaks are formed.
4. Gradually pour batter over beaten egg whites, gently folding until just blended.
5. DO NOT STIR.
6. Pour batter into ungreased 10" tube pan.
7. Bake 325 55 minutes.
8. Increase heat to 350F and bake 10 mins longer.
9. Invert pan, and allow to cool.
10. Remove and frost if desired.
Title: Popcorn Candy Cake
Ingredients:
- 1/4 salted peanuts
- 2 unsalted butter
- 12 marshmallows
- 2
- 1
- 1/2
- 1
Instructions:
1. Grease a large bundt cake pan with 2 tsp oil and set to the side.
2. In a large bowl mix the popcorn with the m+m's.
3. In a small sauce pan melt the butter.
4. Add the oil and marshmallows over a medium low heat, stirring occasionally.
5. When oil marshmallow mix is melted; pour over the popcorn and candy mix and stir to combine.
6. Pour into cake pan, pressing down to fit cover with foil to keep moist.
7. Let rest until firm for 3 to 4 hours.
8. Shake to loosen the cake and invert it into a large cake plate.
9. Sserve at room temperature.
Title: Moravian Sand Tarts
Ingredients:
- 2 butter
- 2 1/2 powdered sugar
- 5 eggs
- 4 flour
- 1 baking soda
- pecans
Instructions:
1. Cream the butter and sugar together and add one egg at a time, beating well after each addition.
2. Sift the flour and soda together and mix with other ingredients.
3. Chill in ice box over night.
4. Roll out thin on floured board, cut into round shapes, and press half a pecan into center of sand tart.
5. Bake at 350-F about 10 minutes.
6. The chilling time is included in the prep calculation.).
Title: Liz's Easy Pie
Ingredients:
- 9 eggs
- 6 evaporated milk
- 1 milk
- 1/2 sugar
- 2 vanilla
- 1 pecans
- 1/2 cinnamon
- 1
Instructions:
1. Preheat oven to 400 degrees, Beat eggs and sugar together. Add 2 kinds of milk and beat some more. Add vanilla and mix in thoroughly. Take unbaked 9-inch pie shell and scatter pecans in the bottom. Set it on a middle rack in the oven with about 1/4 of the shell sticking out. Put egg mixture into a pitcher and pour it into the pie crust. Sprinkle on cinnamon. Gently slide the pie the rest of the way onto the rack and close the oven door. Set the timer for 20 minutes. When it buzzes, lower the heat to 325 degrees.
2. Let the pie bake another 40 minutes or perhaps longer. You'll know it's done when the middle begins to rise. Remove the pie when it's just beginning to do that.
3. Let it cool and then eat it. If you choose, you can omit the cinnamon. Take some jam and stir in a bit of water to make it runny. Drizzle it over the pie to add a bit more sweetness and pizazz.
Title: Moist Chocolate Cake
Ingredients:
- 1/2 margarine
- 1 butter
- 250 water
- 2 all-purpose flour
- 1 white sugar
- 1 brown sugar
- 3 cocoa powder
- 2 eggs
- 1/2 milk
- 1/2 salt
- 1 1/2 baking soda
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. In a microwave-safe bowl, microwave chocolate, margarine and water until melted. Stir occasionally until chocolate is smooth. Allow to cool to room temperature.
2. In a large bowl, mix together flour, sugar, salt and soda. Pour in milk and eggs. Mix the cooled chocolate mixture into the batter. Pour into prepared pan.
3. Bake at 350 degrees F (180 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Frost with Best Buttercream Frosting.
Title: Chocolate Ganache Frosting
Ingredients:
- 9 bittersweet chocolate
- 1 heavy cream
- 1 brandy
Instructions:
1. Process chocolate in food processor until very fine. Put it in a small heavy saucepan.
2. Heat cream to boiling point and pour 3/4 of it over the chocolate. Cover for 5 minutes to allow it to melt. Gently stir together, trying not to create air bubbles. Pass through fine strainer and add Cognac. Cool till just tepid.
3. Check consistency: when tepid, the glaze should mound a bit before disappearing. If it is too thick, or seems curdled, add more of the warm cream little by little. If too thin, add some melted chocolate. When right, use at once or store and reheat.
4. Pour over cooled cake allowing excess to flow down the sides. If you want a double coat, refrigerate the cake after the first later, for about 20 mins or until firm. Apply a second coat -- but don't refrigerate after second coat or you'll lose that glossiness.
Title: Yellow Cupcakes
Ingredients:
- 1 1/2 unbleached all-purpose flour
- 1 granulated sugar
- 1 1/2 baking powder
- 1/2 table salt
- 8 unsalted butter
- 1/2 sour cream
- 1 egg
- 2 vanilla extract
- 1 1/2
Instructions:
1. Adjust oven rack to middle position; heat oven to 350 degrees. Line standard muffin/cupcake tin with paper or foil liners.
2. Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment (I just use my hand mixer and have great results). Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth and satiny, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.
3. Divide batter evenly among cups of prepared tin using 2-ounce ice cream scoop or heaping tablespoon. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Use skewer or paring knife to lift cupcakes from tin and transfer to wire rack; cool cupcakes to room temperature, about 45 minutes.
Title: Erika's Amazing Noodle Kugel
Ingredients:
- 1 sour cream
- 1 cream cheese
- 2 cottage cheese
- 1/2 ricotta cheese
- 1/2 eggs
- 2 sugar
- 2 vanilla extract
- 1 lemon zest
- 1/2 salt
- 1
Instructions:
1. Preheat oven to 375.
2. Cook noodles according to package directions to al dente.
3. Combine remaining ingredients in a large mixing bowl.
4. Drain egg noodles well and add to mixing bowl (the heat from the noodles will help melt everything together).
5. Add mixture into a large square cake pan.
6. Cook until set about 45 min to an hour depending on size of pan.
7. When done stick under broiler until top of kugel is brown and crispy. About 3-5 minute.
8. Allow to cool and refrigerate before serving.
Title: Chocolate Ganache Cake
Ingredients:
- 2 1/4 white flour
- 1/2 salt
- 1 1/2 baking powder
- 2 baking soda
- 1/2 cocoa powder
- 3/4 butter
- 1 3/4 white sugar
- 3 eggs
- 3/4 plain yogurt
- 3/4 boiling water
- 1 - 1 1/4 white sugar
- 2 baking chocolate
- 8
Instructions:
1. Sift the flour with the salt, baking soda, baking powder and cocoa.
2. In a large bowl, cream the sugar into the butter.
3. Add the eggs to the sugar / butter.
4. Alternately add the flour mixture, yoghurt and boiling water to the sugar / butter.
5. Add the mixture to two 9" circular pans and bake in the oven at 350F for 30-40 minutes or until a toothpick inserted in the cake comes out dry.
6. Cool the cakes while you make the ganache (overnight works best).
7. For the ganache, mix the sugar into the cream and heat in a saucepan at medium.
8. Bring it to a light boil, and then pour over the baking chocolate squares in a medium bowl.
9. Mix until the chocolate is all melted, and the mixture is not lumpy.
10. Then place in the fridge for 30-60 minutes, until it has thickened.
11. Pour a little ganache over one of the baked cakes, and then place the second cake on top of the first one.
12. Pour the rest of the ganache over the two cakes, and then leave to cool.
Title: Almond Float Asian Dessert
Ingredients:
- 3 water
- 3 unflavored gelatin
- 1 white sugar
- 1 1/2 milk
- 4 lychees
- 1 mandarin oranges
- 1 maraschino cherries
- 1
- 16
Instructions:
1. In a saucepan, bring water to a boil; add gelatin and sugar and cook until dissolved.
2. Remove from heat; stir in milk and almond extract.
3. Pour into a 13x9 glass pan and refrigerate until firm (about 2 hours).
4. In the recipe I found on the Web, it says to use the cans of fruit undrained; however, this is not what I remember from my recipe and I would recommend draining them.
5. In a large serving bowl, gently stir together the fruit cocktail, lychees and mandarin oranges.
6. Cut gelatin into cubes, preferably diamond-shaped.
7. Gently combine with fruit.
8. Garnish with cherries, if desired.
9. Chill well before serving.
Title: Festive Striped Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 1 vanilla extract
- 2 1/2 flour
- 1/2 salt
- 1/3 flaked coconut
- 1 1/2 baking powder
- 2 -3 dried cranberries
- 1/4
- 2
- 1/2
Instructions:
1. Cream butter and sugar till light and fluffy -- add egg and vanilla.
2. Gradually blend in flour, baking powder, and salt.
3. Divide dough into thirds.place each 1/3 in separate mixing bowls.
4. Stir green food coloring into 1/3; set aside.
5. Stir cranberries and red food coloring into 1/3; set aside.
6. Stir coconut and almond extract into last 1/3; set aside.
7. Line an 8x8-inch baking pan with plastic wrap; press green dough evenly to cover the bottom.
8. Layer with coconut mixture -- then cranberry mixture, pressing each layer gently to cover the layer below.
9. Cover dough and refrigerate for 8 hours.
10. Lift dough from pan by plastic wrap.
11. Cut dough into 5 equal sections.
12. Carefully cut each section into 1/8th inch slices.
13. Lay flat on ungreased baking sheet.
14. Bake at 375°F for 8-10 minutes.
15. Remove to wire rack to cool completely.
Title: Raisin Sheet Cake
Ingredients:
- 1 1/2 raisins
- 1 1/4 boiling water
- 1 butter
- 1 1/2 margarine
- 2 sugar
- 3 1/2 eggs
- 2 all-purpose flour
- 1 1/2 ground cinnamon
- 1/2 baking soda
- 1 1/2 salt
- 1 confectioners' sugar
- 3 -4 butter
- margarine
- milk
Instructions:
1. In a small bowl, soak raisins in boiling water for 5 minutes.
2. Drain, reserving 1 cup liquid; set raisins and liquid aside.
3. In a large mixing bowl, cream butter and sugar.
4. Add eggs and mix well.
5. In another bowl, combine flour, cinnamon, baking soda and salt; add to creamed mixture alternately with the reserved raisin liquid.
6. Fold in raisins by hand.
7. Pour into a greased 15" x 10" x 1" pan.
8. Bake at 375F for 15-20 minutes, or until a toothpick comes out clean.
9. Cool for 5 minutes.
10. Meanwhile, combine glaze ingredients in a small bowl.
11. Pour over warm cake, and spread evenly.
12. When cool, cut into bars.
Title: How to Make Moong Daal Halwa
Ingredients:
- 1 sugar
- 1 water
- 1 ghee
- 7 ghee
- 2
- 1
Instructions:
1. Soak the moong dal for 2-3 hours.
2. Now remove all the water and Grind the daal without adding water.
3. Take a heavy Pan and add oil/refined.
4. When oil goes warm, add grind daal in it.
5. Now fry the continuous lentils. It takes about 20 minutes to roast it.
6. Taste it a little and if you feel a bit raw in the dal then fry for a while.
7. Now remove the lentils in a plate and keep it slightly or put it in a steel strainer. All the oil will get out of it.
8. If you are using a plate, then it will take 2-3 hours.
9. If you are going out in the strainer, then oil will get out in 15-20 minutes.
10. Take a pan and Put water and sugar in it.
11. Allow the sugar to dissolve after 5 minutes.Now add pulse to it slowly. Mix well in the syrup.Cover the pan and let it cook on a low flame.
12. Cut cashews, pistachios and almonds.
13. Stir the daal once again.
14. Mix the dry fruits and stir again.
15. Take the bowl to serve halwa and garnish it with dry fruits.
Title: Nilla Wafers Original Banana Pudding
Ingredients:
- 3/4 granulated sugar
- 1/3 all-purpose flour
- 1 salt
- 4 eggs
- 2 milk
- 1/2 vanilla extract
- 35 -45 bananas
- 5 -6
Instructions:
1. Combine 1/2 cup sugar, flour and salt in top of double boiler.
2. Stir in 4 egg yolks and milk; blend well.
3. Cook, uncovered, over boiling water, stirring constantly until thickened.
4. Reduce heat and cook, stirring occasionally, for 5 minutes.
5. Remove from heat; add vanilla.
6. Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla Wafers. Top with layer of sliced bananas.
7. Pour about 1/3 of the custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers each, ending with custard.
8. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges.
9. Bake at 425 degrees for 5 minutes or until delicately browned.
10. Cool slightly or chill.
11. Just before serving, garnish with banana slices, then stand Nilla Wafers upright around edge of dish.
Title: Silky Chocolate Peanut-Butter Pie
Ingredients:
- 1 chocolate chips
- 1 soft silken tofu
- 2/3 creamy peanut butter
- 1/2 sugar
- 1/2 vanilla
- 1 prepared graham cracker crust
Instructions:
1. Melt chocolate chips in a small microwave-safe bowl on high for 90 seconds. Stir until smooth. Cool Slightly. Or melt in a small heavy saucepan over low heat. Cool slightly.
2. Place tofu, peanut butter, sugar and vanilla in a food processor. Whirl until smooth. Add the cooled chocolate. Whirl until combined.
3. Pour the mixture into the prepared crust. Cover with plastic wrap and refrigerate several hours or until the filling is set. Garnish the edge with peanuts or drizzle melted chocolate on pie, if desired.
Title: First Day of My Cookie/Candy Marathon (Chilled Doughs)
Ingredients:
- 2 sugar
- 1/2 eggs
- 4 vanilla
- 4 all-purpose flour
- 2 baking powder
- 2 salt
- 2 powdered sugar
- 1/2 butter
- 1 margarine
- 1 vanilla
- 2 all-purpose flour
- 1/2 salt
- 1 oatmeal
- 1 cream cheese
- 1 butter
- 1 margarine
- 1/4 powdered sugar
- 2 powdered sugar
- 2 all-purpose flour
- 2 cold water
- 2 vanilla
- 2 pecans
- 2 powdered sugar
- 2 all-purpose flour
- 1/2 cream cheese
- 6 butter
- 1 1/2 butter
- 1 1/2 light brown sugar
- 2 pecans
- 2 eggs
- 2 butter
- 1 vanilla
- salt
Instructions:
1. Chocolate Snowflake Cookies: Combine sugar, oil and melted chocolate and beat until blended. Add eggs and vanilla.
2. Combine together: flour, baking powder and salt. Add dry ingredients to creamed mixture. Wrap in plastic wrap and refrigerate a minimum of 2 hours.
3. To bake, shape into 1-inch balls and roll in powdered sugar. Place the balls 2 inches apart on a lightly greased baking sheet. Bake at 350 for 10-12 minutes.
4. Cream Cheese Frills: Combine butter and vanilla. Add flour, salt and oats and mix well. Add cream cheese and mix until smooth. Wrap in plastic wrap and chill a minimum of 2 hours.
5. To bake, roll dough out on a lightly floured board to 1/4-inch thickness. Cut into 3-inch circles using a cookie or biscuit cutter. Spoon about 1/2 teaspoon apricot preserves into the center of each circle. Using your finger, slightly moisten the edge of the circle. Fold over and press edges to seal. Bake at 425 on an ungreased baking sheet for 10 to 12 minutes.
6. Crescents: Cream butter. Gradually add powdered sugar, beating well. Gradually add flour mixing well. Add water and vanilla. Stir in chopped pecans. Chill dough a minimum of 2 hours.
7. To bake: Break of dough by heaping teaspoonfuls and shape into 2-inch crescent shapes. Place cookies on a lightly greased cookie sheet. Bake at 325 for 17 to 18 minutes. Dust with powdered sugar after cooling.
8. Pecan Tassies: Combine flour, cream cheese and 1/2 plus 6 T butter, cutting cream cheese and butter into flour. Wrap in plastic wrap and chill a minimum of two hours.
9. To bake, break off pieces of dough and press into miniature tart pans.
10. Filling: Combine light brown sugar, chopped pecans, eggs, 2 T butter, vanilla and salt, mixing well. Fill tart shells 3/4 full. Bake at 350 for 20 minutes.
Title: Cookie Dough Egg Rolls
Ingredients:
- 1/2 butter
- 1/3 sugar
- 1/3 brown sugar
- 1/2 kosher salt
- 1 vanilla extract
- 1 all-purpose flour
- 3/4 canola oil
- 6 vanilla ice cream
Instructions:
1. In a large bowl, using a hand mixer cream together the butter with the sugars and salt. Add the vanilla and mix to combine. Using a wooden spoon or spatula, stir in the flour until it is fully combined, then add the chocolate chips and fold to evenly distribute. Place into the refrigerator for 1 hour.
2. Divide the cookie dough in to 6 equal portions. Lay one egg roll wrapper down on a flat surface. Place one portion of cookie dough in a small log shape diagonally into the center of the egg roll wrapper. Dampen edges of wrapper with some water using your finger. Fold in left and right corners to meet in the center of the cook dough log. Then fold bottom corner over cookie dough and gentle roll to completely encase the cookie dough and seal the egg roll wrapper.
3. Preheat 1/2” oil over medium high heat in a heavy bottomed skillet. In batches, fry the cookie dough rolls, turning to brown on all sides, about 3-4 minutes. Remove and place onto a wire rack lined sheet tray to drain and cool slightly.
4. Serve while still warm with a scoop of ice-cream and drizzled with chocolate and caramel sauce.
Title: My Eggless Carrot Cake
Ingredients:
- 1 1/2 flour
- 1 brown sugar
- 1 baking soda
- 1/2 baking powder
- 1 1/2 cinnamon
- 1/2 ginger powder
- 1/4 salt
- 1 carrot
- 3/4 water
- 1/2 butter
- 2 vanilla essence
- 1 vinegar
Instructions:
1. Preheat oven to 350 degrees C (175 degrees F).
2. Mix the dry ingredients and spices until well blended.
3. Add grated carrots. Stir until thoroughly blended.
4. Add wet ingredients. Mix thoroughly.
5. Bake in preheated oven for about 30 to 45 minutes, or until toothpick inserted comes out clean.