lumicero/recipes-ing2inst huggingface dataset:
Title: Baklava
Ingredients:
- 1 3/4 granulated sugar
- 1 lemon juice
- 2 unsalted butter
- 2 phyllo dough
- 1 1/2 pistachios
Instructions:
1. For the syrup:
2. Combine 1 1/4 cups water and the sugar in a small pot. Bring to a boil. Boil for 5 minutes, and then reduce the heat and let simmer for 15 minutes. Remove from the heat, stir in the lemon juice and pour into another bowl so that it cools down quickly.
3. For the baklava:
4. Preheat the oven to 360 degrees F. Brush a baking sheet with butter. Unroll one package of phyllo. Lay 2 sheets of phyllo down in the center of the baking sheet, and then drizzle with some butter. Repeat the layering 4 more times, each time allowing 2 to 3 inches of the phyllo to drape over one rim of the pan, until all 4 rims of the pan have been covered. Sprinkle with a thin layer of pistachios. Fold the draped phyllo over the pistachio and drizzle with more butter. Repeat the layering with the phyllo, butter and remaining pistachios until the first package of phyllo (24 sheets total) is used up.
5. Unroll the second package of phyllo. Lay 2 sheets of phyllo dough onto the previous layers of baklava. Drizzle lightly with butter. Repeat layering phyllo and drizzling with butter until the second package of phyllo is finished. Dip a sharp knife into hot water and cut the baklava into rectangles. Brush the top liberally with butter.
6. Bake the baklava for 15 minutes on a low rack in the oven, and then transfer to the top rack and bake for 15 minutes longer. For best taste, cool and let rest for 24 hours so that the syrup fully permeates the baklava.
Title: Peppermint Puffs
Ingredients:
- 2 all-purpose flour
- 1/4 salt
- 1/2 unsalted butter
- 1 confectioners' sugar
- 1 egg
- 1/2 vanilla extract
- 1/2 white chocolate
- 8 shortening
- 1
- 1/2
Instructions:
1. Stir together flour and salt in medium bowl.
2. Beat butter and sugar in large bowl until smooth and creamy. Beat in egg. Beat in peppermint and vanilla extracts. On low speed, beat in flour mixture. Shape dough into a ball; wrap in plastic wrap. Refrigerate 1 hour.
3. Heta oven to 375. Coat baking sheet with non-stick cooking spray.
4. Shape dough into 1 inch balls for a total of 36 cookies; place on prepared baking sheets.
5. Bake at 375 for 10 to 12 minutes or until bottoms are lightly browned. Transfer cookies to wire racks to cool completely. When cool, brush with melted white chocolate; dip in chopped candy canes. Let harden on wax paper.
Title: Shaker Fried Apples
Ingredients:
- 8 tart apples
- 1/2 brown sugar
- 1 cinnamon
- 2 1/2 butter
Instructions:
1. Cut unpeeled apples into six wedges from core to stem; remove seeds and core. Place the apples in a skillet and sprinkle with sugar, cinnamon, and dot with butter.
2. Place a lid or foil on top of the skillet tightly. Place on a cold stove and set the heat to low and cook until tender, checking and stirring occasionally.
3. Remove the lid and cook 3-5 minutes longer.
Title: Chocolate Pudding Cookies With Mini Robin Eggs
Ingredients:
- 1 unsalted butter
- 3/4 brown sugar
- 1/4 granulated sugar
- 1 instant chocolate pudding mix
- 2 eggs
- 1 vanilla extract
- 2 1/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 eggs
- 1 1/4
Instructions:
1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
2. Using a mixer, beat together butter and sugars until creamy. Add in chocolate pudding mix, eggs, and vanilla extract. Mix until smooth.
3. In a medium bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chips and Mini Robin Eggs.
4. Drop cookie dough by rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes, or until cookies are set. The middles will not be completely done. Remove cookies from oven and let cool on baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
5. Note-if you can’t find Robin Eggs, you can use malted milk balls.
Title: Peanut Butter Protein Cookie
Ingredients:
- 2 peanut butter
- 1/4 Splenda sugar substitute
- 1 vanilla
- 1 eggs
- 2
Instructions:
1. Mix all ingredients together, then roll into balls and press with fork.
2. Bake at 350 for 10 minute.
Title: Andrea's Pound Cake Recipe
Ingredients:
- 3 cake flour
- 1/4 salt
- 1 1/2 butter
- 8 margarine
- 3 cream cheese
- 6 sugar
- 1 1/2 eggs
- vanilla
Instructions:
1. Sift the flour and measure; add salt and sift again.
2. Cream together the margarine and cream cheese.
3. Add sugar and beat well.
4. Add eggs, one at a time, beating well after each addition.
5. Add vanilla.
6. Fold in flour.
7. Bake in a well greased 10-inch tube pan.
8. Bake at 325 degrees for 1-1/2 hours.
Title: Sugar Free Peanut Butter Delight (South Beach Diet Friendly)
Ingredients:
- 1 part-skim ricotta cheese
- 2 vanilla extract
- 1 sugar substitute
- 2
Instructions:
1. Blend.
2. Chill.
3. Serve.
Title: Blueberry Diet Soda Cake
Ingredients:
- 16 frozen blueberries
- 18 frozen mixed berries
- 12 walnuts
- 1/2
Instructions:
1. Preheat oven to 350°.
2. Lightly spray 9x12 pan with butter cooking spray(regular is fine).
3. In true "dump cake " fashion, layer ingredients as follows:
4. 1st--Berries.
5. 2nd--cake mix.
6. 3rd--nuts, (if using).
7. last--Diet mixed Berry 7up Plus.
8. DO NOT MIX!
9. Bake for about 35 minutes, or until top is golden brown.
10. Serve hot or cold.
Title: Lemon Blackberry Cake
Ingredients:
- 1 instant lemon pudding
- 1 water
- 1 1/4 eggs
- 3 lemon juice
- 1/3 fresh blackberries
- 1
- 2/3 - 1
- 2
- 1
Instructions:
1. Bake cake according to directions on box making an 8 or 9" layer cake, adding the dry lemon pudding mix and lemon juice.
2. Cool 10 minutes.
3. Invert cakes from pans onto rack to cool.
4. Spread each top (which is actually the flat bottom sides)with blackberry jam while cake is still hot. Use 1/3-1/2 cup per cake.
5. Let cool completely.
6. Place one cake onto platter, (jam side up),spread top carefully with frosting over jam.
7. Top with second cake. (Jam side up.).
8. Frost top and sides completely, or do a lattice top and decorate, also frosting sides, though.
Title: Ambrosia (Fruit Salad)
Ingredients:
- 3 oranges
- 2 granny smith apples
- 2 pineapple chunks
- 1 maraschino cherries
- 1
- 3
Instructions:
1. Put the ingredients into a mixing bowl.
2. Add enough of the reseved liquid from the cherries to tint the mixture a slight pink color.
3. Chill for at least an hour.
4. Serve as a dessert.
Title: Peppermint Swirls
Ingredients:
- 1 butter
- 1 sugar
- 1 egg
- 2 milk
- 1 vanilla
- 3 flour
- 1/2 baking soda
- 1/4 salt
- 1/2 sugar
- 4 -5
- 1/4
Instructions:
1. In a large bowl, combine margarine, sugar, egg, milk, and vanilla; mix until light and fluffy.
2. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking soda and salt.
3. Add flour mixture to butter mixture; mix well.
4. Place half of dough into a plastic bag or wrap in plastic.
5. To remaining half of dough, add peppermint extract and red food color; mix well.
6. Place in plastic bag or wrap and refrigerate both portions about 1 hour.
7. Divide each portion of dough in half.
8. Roll 1 part white dough into a 10x8-inch rectangle between 2 pieces of plastic wrap. Set aside.
9. Repeat with 1 part pink dough.
10. Remove top sheet of plastic wrap from both the pink and the white dough.
11. Place pink dough over white dough; remove plastic wrap from pink dough. Trim edges, if desired.
12. Starting at the 10-inch edge, roll up dough jelly-roll fashion, removing plastic wrap from bottom as dough is rolled.
13. Repeat with remaining dough to form second roll.
14. Place 2 tablespoons of the pink sugar on separate sheet of plastic wrap.
15. Roll 1 roll of dough in pink sugar, pressing gently into dough.
16. Repeat with second roll.
17. Wrap in plastic wrap; refrigerate 8 hours or up to 1 week.
18. Heat oven to 375 degrees F.
19. Slice cookies 1/8 inch thick and place 1 inch apart on ungreased cookie sheets.
20. Bake for 5 to 7 minutes or until light golden brown.
21. Cool 1 minute; remove from cookie sheets. Cool completely.
22. Makes about 10 dozen cookies.
Title: Pineapple Cake with Cream Cheese Icing
Ingredients:
- 2 eggs
- 1 1/2 sugar
- 2 all-purpose flour
- 1 walnuts
- 1/2 baking soda
- 2 vanilla extract
- 1 icing sugar
- 2 cream cheese
- 8 butter
- 1/4 fresh lemon juice
- 1 vanilla
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Lightly butter a 13 x 9 inch pyrex baking dish.
3. Beat eggs in a large bowl until light and fluffy.
4. Add sugar and continue beating until thick and light-coloured.
5. Stir in flour, pineapple (with juice), walnuts, baking soda and vanilla, and mix thoroughly.
6. Pour into prepared pan.
7. Bake 25-30 minutes, or until a tester comes out clean.
8. Let cake cool and ice.
9. For icing: Combine icing sugar, cream cheese, butter, lemon juice and vanilla and mix until fluffy.
Title: Honey Apple-Cranberry Fried Pies
Ingredients:
- 2 granny smith apples
- 1 fresh cranberries
- 1/2 sugar
- 2 honey
- 1/8 salt
- 3/4 ground cinnamon
- 1 sugar
- 1
Instructions:
1. In a large saucepan, add the apples, cranberries, 1/2 cup sugar, honey, salt, and 1/2 teaspoon cinnamon.
2. Cook over medium heat for 5 minutes, stirring frequently.
3. Reduce heat to medium-low and cook 20 minutes or until apples are tender, stirring frequently.
4. Cool completely and drain.
5. On a lightly floured surface, roll pie dough to 12-inch circles; cut 9 (4-inch) circles from pie dough.
6. Spoon 1 tablespoon filling onto half of each pastry circle.
7. Moisten the edges of the pastry with water; fold pastry over the filling, press edges to seal.
8. Crimp edges with a fork dipped in flour.
9. Pour oil to a the depth of 1/2 inch in a heavy skillet or electric fry pan; heat to 350 degrees.
10. Fry pies, 3-4 at a time, for 2 minutes on each side.
11. Mix together 1 tablespoon sugar and remaining 1/4 teaspoon cinnamon.
12. Sprinkle over hot pies.
13. Note--You can also bake these pies instead of frying; put them on a greased baking sheet and bake at 425° for 12 minutes or until golden.
Title: Rice Pudding-Uruguayan Recipe/Arroz Con Leche-Receta Uruguaya
Ingredients:
- 4 milk
- 1/2 rice
- 2/3 sugar
- 3 vanilla
- 1
Instructions:
1. Cook for 30 minutes the milk, rice, and 1/3 cup of sugar.
2. Beat egg yolks, 1/3 cup sugar, and vanilla.
3. Incorporate the egg mixture to the rice and cook for 2 extra minutes stirring continuously.
4. ENJOY!
Title: Laura's Gingerbread
Ingredients:
- 1 brown sugar
- 1/4 butter
- 1/4 applesauce
- 1 molasses
- 2 baking soda
- 1 boiling water
- 3 flour
- 1 ginger
- 1 cinnamon
- 1 allspice
- 1 ground cloves
- 1 nutmeg
- 1/2 salt
- 2 eggs
Instructions:
1. Blend brown sugar with butter and applesauce.
2. Stir in molasses.
3. Add baking soda to boiling water and stir into molasses mixture,
4. (do this over the bowl so all the liquid goes into the cake mixture) Mix all well.
5. In a seperate bowl, add flour, spices and salt. Stir well and add to cake mixture.
6. Beat eggs well and add to this. Pour into a lightly greased 9x12 pan and bake at 350 for 30-45 minutes, depending on your oven.
7. Excellent when covered in chocolate frosting!
Title: Strawberry Soda Cake
Ingredients:
- 18 water
- 1 eggs
- 1/3 strawberry Jell-O gelatin dessert
- 3 hot water
- 2 vanilla instant pudding mix
- 1 1/4 milk
- 1 1/2 Cool Whip
- 3
- 1 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Lightly grease bottom of 13 x 9 pan with cooking spray or use shortening and a flour dusting.
3. Blend cake mix, water, oil and eggs in a large bowl until moistened. Or, make as your cake mix directs if using different cake mix.
4. Beat with mixer on medium speed for 2 minutes.
5. Bake cake for 34 to 38 minute Remove from oven and cool.
6. Dissolve jello in hot water.
7. Add soda to jello mixture.
8. When cake has cooled but still warm, poke full of holes with fork. If cake pieces come with fork, just put back on cake.
9. Pour jello mixture over cake.
10. Let cool completely.
11. Mix pudding and milk together until thick. Fold in cool whip.
12. Spread on cake.
13. Cover and refrigerate overnight.
Title: Martha Washington Pie
Ingredients:
- 1/4 corn syrup
- 1 sugar
- 1 margarine
- 3 butter
- 1 cream cheese
- 1 1/3 sweetened condensed milk
- 1/3 lemon juice
- 1 vanilla flavoring
- 1 cherry pie filling
Instructions:
1. Combine corn syrup, sugar and margarine in 2 quart saucepan.
2. Cook over low heat, stirring occasionally until mixture begins to bubble.
3. Remove from heat.
4. Add Cocoa Krispies; stir until well coated.
5. Press mixture evenly and firmly around sides and in bottom of buttered 9 inch pie pan to form crust.
6. Chill.
7. Place cream cheese in mixing bowl; beat until fluffy.
8. Gradually add sweetened condensed milk; mix thoroughly.
9. Stir in lemon juice and vanilla.
10. Pour into chilled pie crust.
11. Refrigerate 1 hour; spread cherry pie filling evenly over cream cheese filling.
12. Return to refrigerator about 1 hour or until thoroughly chilled.
13. Cut into wedges to serve.
Title: Oatmeal Chocolate Chip
Ingredients:
- 1/2 butter
- 1/4 brown sugar
- 1/4 honey
- 1 egg
- 1 vanilla
- 1/2 flour
- 3/4 quick oats
- 3/4 baking powder
- 1/2 baking soda
- 1/2 raisins
- 1/3 chocolate chips
- 1/3
Instructions:
1. Combine first 5 ingredients in a large bowl. Separately, combine the next 5 ingredients in a smaller bowl. Stir to mix dry ingredients completely.
2. Add dry ingredients to wet and stir until combined. Finally, add in raisins and chocolate chips.
3. Drop tablespoon-sized balls of dough onto greased cookie sheet and put in 350°F oven. Bake 8-10 minuted until golden on top.
Title: Cherry Delight
Ingredients:
- 1 cherry pie filling
- 1 low fat cottage cheese
- 1/2 fresh mint leaves
- 1/2
- 1
Instructions:
1. Combine cherry filling, cottage cheese, almonds and almond extract, mix well.
2. Fold in whipped topping.
3. Let chill until ready to serve.
4. Garnish with mint leaves, if desired.
5. Serve as a salad, dessert or snack.
Title: Mocha Chiffon Cake
Ingredients:
- 2 instant coffee powder
- 3/4 instant coffee granules
- 1 3/4 hot water
- 1 1/2 all-purpose flour
- 1 sugar
- 1/2 baking powder
- 1/2 salt
- 6 vanilla extract
- 1 cream of tartar
- 6 sugar
- 1/2 cocoa powder
- 2 vanilla extract
- 2
- 1/3
- 3
- 1
Instructions:
1. For the cake: Dissolve coffee powder in hot water, cool to room temperature.
2. In a large bowl, combine flour, sugar, baking powder and salt, stir until well mixed.
3. Make a well in center, add oil, egg yolks, vanilla and cooled coffee.
4. Beat with a wooden spoon until smooth.
5. In a large bowl, beat egg whites and cream of tartar until stiff but not dry.
6. Pour batter over egg whites, fold in carefully, adding grated chocolate towards the end.
7. Spoon batter into ungreased 10 inch tube pan.
8. Bake in a 325 degree oven for 60 to 70 minutes or until cake springs back when lightly touched.
9. Turn pan upside down and let cake hang until cool.
10. Remove from pan.
11. Frost with cocoa whipped cream.
12. For the whipped cream: In a medium bowl, combine whipping cream, sugar, cocoa powder and vanilla, stir to blend ingredients, but do not beat.
13. Cover and refrigerate for 1 to 2 hours.
14. Whip until soft peaks form.
15. Frost cake.
16. Garnish with chocolate curls.
Title: Low Fat Delicious Waldorf Salad
Ingredients:
- 1 -2 low-fat vanilla yogurt
- 1 green apple
- 1 red apple
- 1/2 celery
- 1/2 craisins
- 1/2 walnuts
Instructions:
1. Dice both apples into small pieces and leave skin on.
2. Add celery, craisans and walnuts. Add as much vanilla yogurt as you desire.
3. Chill and serve.
Title: Sweet Corn Cake & Other Tidbits
Ingredients:
- 1 unsalted butter
- 2/3 masa harina
- 1/2 water
- 1 yellow cornmeal
- 1/2 sugar
- 2/3 baking powder
- 1 1/2 kosher salt
- 1/2
- 4
Instructions:
1. For the corn cake:
2. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
3. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
4. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
5. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.
Title: Easy Kahlua Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 water
- 1 eggs
- 3/4 Kahlua
- 4 vodka
- 1/4 confectioners' sugar
- 1/4
Instructions:
1. Mix all ingredients EXCEPT confectioner's sugar in large bowl for five minutes.
2. Bake in tube/bundt pan for 1 hour at 350 degrees.
3. Cool completely, then dust with confectioner's sugar.
Title: Chocolate Chip Cookies W/O Baking Soda
Ingredients:
- 2 self-rising flour
- 3/4 granulated sugar
- 3/4 powdered sugar
- 2 brown sugar
- 1/2 eggs
- 1 butter
- 1 vanilla
- 1/2 salt
- 2 cocoa powder
- 8 chocolate chips
Instructions:
1. Set oven to 350 for light, nonstick pans. 325 for dark. Put pans on top rack or alternate middle and top halfway through so the bottoms don't burn.
2. Heat butter for 15 seconds or leave out during the day.
3. Add all but the chocolate chips into the bowl and mix.
4. Add the chocolate chips and mix.
5. Start dropping balls of cookie dough and bake.
Title: Grilled Mixed Fruit
Ingredients:
- 1 strawberry
- 4 bananas
- 1 fresh blueberries
- 1/4 sugar
- 1/4 fresh mint leaves
- 1 water
- 3 sugar
- 1/4
- 1/2
Instructions:
1. Make simple syrup first:
2. In a saucepan, combine water and sugar over medium heat.
3. Bring to a boil, then reduce heat and simmer 5 minutes, or until sugar has dissolved.
4. Take pan off heat and cool the syrup before using.
5. *Any extra cooled syrup can be refrigerated in an airtight container for up to 2 weeks.
6. Now prepare fruit:
7. Place a grill pan over medium-high heat.
8. In a medium bowl, toss the fruit in the sugar to coat.
9. Grill over medium heat, until a golden crust begins to form on the fruit, about 3-4 minutes per side.
10. In another mixing bowl, mix together the mint(if using) lemon juice and simple syrup.
11. Arrange the fruit on a serving platter, drizzle the mint syrup over top, and serve.
12. Garnish with almonds.
Title: Sugar Free Cream Puff Cake
Ingredients:
- 1 water
- 1/2 margarine
- 1 flour
- 4 eggs
- 8 sugar-free instant vanilla pudding mix
- 2 1/2 milk
- 8 cream cheese
- 16 heavy cream
- 3 sugar substitute
Instructions:
1. Preheat oven to 400'.
2. Boil water and margarine in a saucepan.
3. Remove from heat.
4. Stir in flour.
5. Add eggs, one at a time, mix well -- it will be sticky --( You may use an electric mixer).
6. Spread mixture into a 9 X 13 inch pan and bake 25-30 minutes or until lightly browned. Cool.
7. Combine pudding and milk.
8. Blend in cream cheese until smooth.
9. Spread over cooled cake.
10. Beat heavy cream until the consistency of whipped cream ( forms stuff peaks.
11. Then beat in sugar substitute.
12. Spread whipped cream evenly over pudding layer.
13. Refrigerate about 2 hours before serving.
Title: Our Favourite Chocolate Layer Cake
Ingredients:
- 1 butter
- 1 1/2 granulated sugar
- 2 eggs
- 1 vanilla
- 2 all-purpose flour
- 1/2 cocoa powder
- 1 baking powder
- 1 baking soda
- 1/4 salt
- 1 1/2 buttermilk
- 1 1/2 butter
- 1/2 vanilla
- 1 icing sugar
- 3
- 6
Instructions:
1. In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk.
2. Spoon into 2 greased then parchment paper–lined 9-inch (1.5 L) round metal cake pans. Bake in centre of 350°F (180°C) oven for 30 to 35 minutes or until cake tester inserted in centre comes out clean. Let cool on racks for 20 minutes. Remove from pans; let cool completely on racks.
3. (Make-ahead: Wrap separately in plastic wrap and refrigerate for up to 24 hours. Or overwrap in heavy-duty foil and freeze for up to 2 weeks.) Cut each cake horizontally into 2 layers.
4. Chocolate Icing: In bowl, beat butter until fluffy; gradually beat in cream. Beat in vanilla. Beat in sugar, about 1 cup at a time. Beat in chocolate until fluffy.
5. Place 1 layer, cut side up, on cake plate. Slide strips of waxed paper between cake and plate. Spread cut side with about 3/4 cup of the icing; cover with remaining half, cut side down. Spread top with another 3/4 cup of the icing. Repeat with remaining layers.
6. Spread remaining icing over side and top. Remove paper strips.
7. (Make-ahead: Cover loosely and refrigerate for up to 2 days. Let come to room temperature before serving.).
8. Variation:.
9. Chocolate Cupcakes: Spoon batter into 24 greased or paper-lined muffin cups. Bake for about 20 minutes. Transfer to racks and let cool. Spread tops with icing. Makes 24 cupcakes.
10. Canadian Living Magazine: March 2008.
Title: Blueberry Dumplings
Ingredients:
- 5 blueberries
- 1 1/2 sugar
- 1/2 water
- 1 lemon juice
- 2 flour
- 1/2 salt
- 2 baking powder
- 2 butter
- 1 milk
Instructions:
1. Combine berries, 1 cup sugar, water and lemon juice in large saucepan.
2. Bring to a boil, then simmer gently.
3. While blueberries simmer, measure remaining 1/4 cup sugar,flour,salt and baking powder into a bowl, stir to blend.
4. Cut in the butter and add milk.
5. Stir until moistened.
6. Drop by spoonfuls over simmering blueberry mixture.
7. Simmer cover 15 to 20 minutes.
8. Serve with cool whip or ice cream. Enjoy!
Title: Italian Cream Cookie Sheet Cake with Cream Cheese Icing
Ingredients:
- 1 cake flour
- 2 baking soda
- 1 eggs
- 5 sugar
- 2 margarine
- 1/2 vanilla
- 2 flaked coconut
- 1 buttermilk
- 1 cream cheese
- 1 margarine
- 1 powdered sugar
- 1/2 vanilla
- 1
Instructions:
1. Cream together Crisco, margarine, and sugar, add egg yolks.
2. Add baking soda to buttermilk and add, alternately with cake flour, into creamed mixture.
3. Fold in stiffly beaten egg whites.
4. Fold in coconut, nuts and vanilla.
5. Bake at 350 degrees for 25 minutes in a greased and floured 15x10 inch jelly roll pan.
6. Let cake cool completely then add cream cheese icing.
7. Combine cream cheese,margarine, powdered sugar, vanilla and nuts, mix well with electric mixer and spread on cool cake.
Title: "johnny Depp in a Bundt Pan" (A.k.a Black Russian Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 1 Kahlua
- 4 Creme de Cacao
- 1/4 confectioners' sugar
- 1/4 Kahlua
- 1/4 Creme de Cacao
- 1
Instructions:
1. Preheat oven to 350ºF.
2. Prepare Bundt pan.
3. Mix cake mix, pudding, oil, and eggs together until smooth.
4. Add Kahlua, creme de cacao, and espresso.
5. Pour into a Bundt pan and bake for 50 minutes or until toothpick inserted comes out clean.
6. Mix together confectioner's sugar, Kahlua, creme de cacao, and espresso until smooth and spoon over cooled cake.
7. Serve in low light.
8. Play some Barry White.
9. Wear something low-cut.
10. Or, if you are male, wear something low cut!
Title: Pumpkin/Pecan Mousse
Ingredients:
- 1 cream cheese
- 1 prepared pumpkin
- 1 non-dairy whipped topping
- 1 granulated sugar
- 2
Instructions:
1. Place cream cheese unwrapped in medium bowl and allow to come to room temperature (about four hours). Prep time does not include this stage.
2. Meanwhile place sugar and pecan chips in blender or food processor and process on high untill sugar is powered and pecan chips are no longer visible.
3. At room temperature beat cream cheese until fluffy. Combine with sugar/pecan mixture and continue to beat.
4. Add pumpkin and continue to beat until completely combined.
5. With spatula fold in whipped topping and fold until completely blended.
6. Place in dessert cups and refrigerate for at least one hour. Number of servings is dependant on the size of your cups, I use small drinking glasses.
7. Drizzle with barely warm caramel topping and serve.