lumicero/recipes-ing2inst huggingface dataset:
Title: Cinnamon Crumble Cake
Ingredients:
- 4 butter
- 3 plain flour
- 1 cornflour
- 1 baking powder
- 2 eggs
- 4 salt
- 1 plain flour
- 4 butter
- 2 demerara sugar
- 2 ground cinnamon
- 1 creme fraiche
- ice cream
Instructions:
1. Preheat oven to 190°C / 375°F.
2. Lightly butter an 18cm / 7-inch cake tin or a 23cm / 9 inch sandwich tin and line the base with parchment paper.
3. To make the crumble topping, sieve the flour into a bowl and using your hands rub in the butter until it resembles breadcrumbs, then stir in the sugar and cinnamon. Set aside.
4. To make the cake, sieve the flour, cornflour, baking powder and salt into a bowl.
5. Add the butter, sugar and eggs and beat together until smooth.
6. Transfer to the prepared cake tin and level the top, then sprinkle over the reserved crumble topping.
7. Bake for 45 minutes until firm and springy, remove from the oven and leave to cool in the tin for 5 minutes.
8. Turn out onto a plate and cut into slices - serve with creme fraiche / ice cream.
Title: Angel Cookies
Ingredients:
- 1 water
- 1
- 1/2
Instructions:
1. Preheat oven to 400°.
2. Combine cake mix and water; stir in the fruit.
3. Cover cookie sheet with foil; drop cookies by rounded teaspoonful onto foil.
4. Bake 8-10 minutes or until cookies become puffed and golden.
5. Remove from oven; cool completely.
Title: Sago Christmas Pudding
Ingredients:
- 2 lactose-free milk
- 2/3 soymilk
- 2 sago
- 1 bicarbonate of soda
- 1 1/2 salt
- 3 brown sugar
- 3 eggs
- 4 butter
- 120
Instructions:
1. Bring the milk to the boiling point. Remove from heat and pour it over the sago in a bowl. Cover the bowl and refrigerate overnight to soak.
2. The next day, add the bicarb soda and the salt.
3. Stir through all of the remaining ingredients and mix well.
4. Grease an 8 cup pudding basin well. Place a circle of buttered baking paper in the base of the basin.
5. Spoon in all of the pudding mixture into the basin.
6. If using an uncovered ceramic pudding basin -and two sheets of aluminum foil. Tie with string to seal .
7. If using a lidded metal pudding basin- cover with a circle of buttered baking paper. Cover with the lid.
8. Pour enough water into a large saucepan or stockpot to come halfway up the sides of the pudding basin. Bring the water to the boil and then carefully lower the pudding into the water. Cover the saucepan and simmer for 4 hours. Check the pudding every 30 minutes and add more water if necessary.
9. On the day of serving either cut into serving portions and heat in the microwave or leave in the pudding basin and resteam for another 2 hours to heat through.
Title: Simple Dandy Candy
Ingredients:
- 1 peanut butter
- 1 dry milk
- 3/4 honey
- 1 vanilla
Instructions:
1. Combine all ingredients in bowl. Roll into small balls.
2. Can roll in wheat germ, coconut, flax seed.
3. Can add in chocolate chips.
Title: Apple Pear Cake
Ingredients:
- 2 apples
- 2 pears
- 2 sugar
- 1 1/4 raisins
- 1 pecans
- 1 eggs
- 2 vanilla
- 1 flour
- 3 baking soda
- 2 cinnamon
- 2 nutmeg
- 1/2 salt
- 1/2 cream cheese
- 3 butter
- 1/4 confectioners' sugar
- 3 milk
- 2 vanilla
- 1/2
Instructions:
1. In a large bowl combine the first eight (8) ingredients.
2. Combine dry ingredients; stir into fruit mixture.
3. Pour into greased 13x9-inch baking pan. Bake at 325°F for 1 hour or until a toothpick inserted near the center comes out clean.
4. Cool on a wire rack.
5. For the frosting, beat cream cheese and butter in a mixing bowl until fluffy.
6. Add sugar, milk and vanilla; mix well.
7. Spread over cooled cake.
8. Store in the refrigerator.
Title: Strawberries and Cream Mousse Cake
Ingredients:
- 1 strawberry
- 1/4 powdered sugar
- 2 vanilla
- 1
- 3
- 1
Instructions:
1. Slice 1 inch layer from top of cake; life off in 1 piece and set aside. Hollow out cake leaving 3/4 inch border on sides and 1 inch border on the bottom. Save cake crumbs for another use.
2. Beat jelly in small deep bowl at medium speed of electric mixer. Add 1 cup whipping cream; beat at high speed 2 minutes or until soft peaks form.
3. Chop enough strawberries to measure 1 1/2 cups; fold into whipped cream mixture. Spoon cream mixture into hollowed out cake until even with top of cake. Replace cake top.
4. Whip remaining 1 cup cream in small deep bowl at high speed for 2 minutes or until thickened; beat in sugar and vanilla until soft peaks form. Frost cake with whipped cream. Cut remaining srawberries in half. Arrange on cake.
Title: Mixed Berry Shortcakes for Low Carb Diets
Ingredients:
- 1 pecan halves
- 1/2 sugar substitute
- 3 sugar substitute
- 2 salt
- 1 butter
- 6 heavy cream
- 1 2/3 sour cream
- 1/4 egg
- 1 mixed berries
- 3
Instructions:
1. in a food processor, pulse bake mis, pecans, 3 tablespoons of sugar substitute and salt until nuts are finely ground.
2. Add the butter and pulse ntil butter pieces are the size of peas.
3. In a liquid measuring cup or bowl, whisk 2/3 cup of heavy cream, sour cream, and egg.
4. Pour evenly over the dry mixture and pulse just until combined.
5. Transfer dough to a baking sheet.
6. Seperate dough into 12 equal sized pieces.
7. Pat each piece into a circle.
8. Space evenly on baking sheet; chill in refrigerator 30 minutes.
9. Heat oven to 375.
10. Bake shortcakes about 17 minutes, until bottoms are golden brown.
11. Cool on a baking sheet set on a wire rack.
12. With an electric mixer on medium speed, beat remaining cup of heavy cream with remaining 2 teaspoon sugar substitute until soft peaks form.
13. To assemble: Dollop 1/4 cup whipped cream on 6 shortcakes, top with 1/2 cup berries and cover with remaining shortcakes.
Title: Southern Red Velvet Cupcakes
Ingredients:
- 2 1/2 flour
- 1 1/2 sugar
- 3 baking powder
- 1 salt
- 1 eggs
- 2 buttermilk
- 1 1/3 white distilled vinegar
- 3/4 pure vanilla extract
- 2 confectioners' sugar
- 1 cream cheese
- 1/2 unsalted butter
- 4 salt
- 8 pure vanilla extract
- 1
- 1/2
- 4
Instructions:
1. Preheat the oven to 350°F Line mini cupcake or muffin pans with 48 mini cupcake liners or line regular-size cupcake or muffin pans with 24 regular cupcake liners.
2. In mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. In another mixing bowl, stir together the eggs and oil. In a mixing cup, mix together the buttermilk, food coloring, vinegar, and vanilla extract and lightly whisk. Gradually add the dry ingredients and buttermilk mixture to the egg mixture, starting and ending with the dry ingredients. We are trying to achieve a dark brown, red cupcake color, so add more cocoa powder if the red is not deep enough. Then add the batter to the mini cupcake liner until they are 3/4-full and bake for 13 to 14 minutes, or until done. Alternately, fill the regular-size cupcake liners and bake 22 minutes, or until done. Let the cupcakes cool completely.
3. CREAM CHEESE FROSTING:
4. Combine the sugar, cream cheese, butter, salt, and vanilla extract in a large mixing bowl and blend for 2 minutes.
5. NOTES:
6. For the garnish; sprinkle red-colored sugar over the cupcakes, then roll-out a prepared fondant and cut out hearts or desired shape and decorate with red piping gel.
Title: Astoria Frosting
Ingredients:
- 1 milk
- 5 flour
- 1 salt
- 1 butter
- 1 sugar
- 1 vanilla extract
Instructions:
1. In a small saucepan, mix milk, flour and salt until smooth.
2. Place over low heat and cook, stirring constantly until thickened (5-7 minutes).
3. Remove from heat and cool.
4. Cream butter and sugar until very light and fluffy, about 5 minutes.
5. Gradually beat in cooled flour mixture until smooth.
6. Beat in vanilla.
7. Frosts one cake.
Title: Chocolate Chip, Nut Cookies
Ingredients:
- 2 butter
- 24 chocolate chips
- 4 flour
- 2 brown sugar
- 2 salt
- 2 sugar
- 18 blended oatmeal
- 5 eggs
- 4 vanilla
- 2 baking soda
- 3 baking powder
- 2
Instructions:
1. Blend Oatmeal to a fine powder.
2. Cream the butter and both Sugars, add eggs and vanilla, then mix togeter with flour (Sifted), oatmeal, salt, baking powder, and the soda.
3. Once all combines, work in the Chocolate chips, hersheys bar and the chopped nuts until evenly spread.
4. Roll into Balls and place on a baking sheet, bake for 10 minutes at 375 Degrees F.
5. Allow to cool on airing tray, as the cookie cool's it'll harded.
Title: Butterscotch Bark
Ingredients:
- 1 pecans
- 1 coconut
- 1 graham crackers
- 12 unsalted butter
- 12 light brown sugar
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Spread 1 cup each peacan and coconut on baking sheet; bake until golden, 5 minutes. Cool; toss with 1 cup semisweet chocolate chips.
3. Line a 10x15-inch rimmed baking sheet with foil. Break 12 graham crackers in half; fit in pan in single layer.
4. In saucepan, whisk 12 tablespoons unsalted butter and 1/2 light brown sugar over medium heat until smooth; spred over crackers.
5. Bake until bubbly, 10 minutes. Sprinkle with nut topping, press gently. Cool; break into pieces.
Title: Cocoa Cupcakes
Ingredients:
- 1 sugar
- 1/2 flour
- 1 1/2 baking soda
- 3/4 shortening
- 1/2 milk
- 1/2 vanilla
- 1 egg
- 1 boiling water
- 1/2
Instructions:
1. Combine all dry ingredients.
2. Add shortening, egg, milk, and vanilla.
3. Add boiling water and beat for 3 minutes.
4. Bake for 25 to 30 minutes at 350 degrees.
Title: Cream cookies
Ingredients:
- 1 butter
- 1/2 heavy cream
- 2 flour
- 1 1/3 powdered sugar
- 1/2 butter
- 1 vanilla
Instructions:
1. Mix butter and cream.
2. add flour.
3. Mix all together well.
4. Chill for 1 hour.
5. Roll out to 1/8" thickness and cut out.
6. Place cookies on wax paper that has sugar on it.
7. place cookies on baking sheet with sugar side up.
8. Bake 7-9 minutes at 375 degrees.
9. Cool on cooling rack.
10. While cookies are cooling mix filling ingredients together until smooth.
11. spread filling on flat side of one cookie and top with another.
12. Eat them up!
Title: Hazelnut Praline Layer Cake
Ingredients:
- 2 cake flour
- 1 1/2 baking powder
- 1/4 baking soda
- 1/4 salt
- 3/4 unsalted butter
- 1 1/4 sugar
- 3 eggs
- 3/4 buttermilk
- 1/4 hazelnuts
- 1/2 sugar
- 1 1/4 salt
- 4 cream of tartar
- 1 unsalted butter
- 1/4 hazelnuts
- 3/4
- 1/4
- 3/4
Instructions:
1. Cake.
2. Set a rack in the middle of the oven, and preheat to 375 degrees. Lightly coat two 9-inch cake pans with nonstick vegetable spray. Line the bottom of each pan with a circle of baking parchment.
3. Sift the flour, baking powder, baking soda, and salt together three times.
4. In the bowl of an electric mixer fitted with a paddle, beat the butter and sugar at high speed for 15 seconds, until combined. Add the eggs one at a time, beating until each is incorporated.
5. Continue beating on high until light and fluffy, about 6 minutes more.
6. With the mixer on its lowest setting, beat in a third of the flour mixture. Beat in half the buttermilk and all the Frangelico, then the hazelnuts and another third of the flour mixture. Beat in the remaining buttermilk and then the remaining flour.
7. Spread the batter in the prepared pans and bake about 20 to 25 minutes, until cake is golden brown and the center springs back when lightly pressed and a cake tester comes out clean.
8. Set the pans on a rack to cool. Turn out the cakes when cool enough to handle. (If the cakes are refrigerated for 2 hours at this stage, they will be easier to handle and frost.).
9. Praline Buttercream.
10. Put 1/2 cup water and the sugar in a small saucepan fitted with a candy thermometer. Over high heat, bring the temperature to 240 degrees (soft-ball stage).
11. In the meantime, in the completely clean and dry bowl of an electric mixer, whisk the egg whites, salt, and cream of tartar until creamy, foamy, and barely able to hold very soft peaks. With the mixer running on slow, carefully drizzle in the hot syrup. Continue to whisk on high speed until mixture is fluffy, firm, and cooled to room temperature; gradually beat in the butter and then the praline paste.
12. When the cakes are cold, trim the tops with a large serrated knife. Split each cake into two layers.
13. Spread a 1/4-inch layer of the buttercream between each layer. Frost the outside of the cake with the remaining buttercream, and then coat the sides of the cake with the chopped hazelnuts.
14. Optional.
15. Decorate top of cake with whole hazelnuts, blackberries, or raspberries to form a row around the edge.
Title: Busy Day Cake
Ingredients:
- 1/3 shortening
- 1 1/2 all-purpose flour
- 3/4 sugar
- 2 1/2 baking powder
- 1/2 salt
- 3/4 milk
- 1 egg
- 1 1/2 vanilla
Instructions:
1. Grease and lightly flour a 9x9x2-inch baking pan and set aside.
2. Place shortening in small mixer bowl, add flour, sugar, baking powder and salt.
3. Add half the milk, the egg and vanilla.
4. Mix at low speed of electric mixer till blended, beat 2 minutes at medium speed.
5. Scrape sides of bowl, beat in remaining milk and beat 2 minutes more at medium speed.
6. Turn into prepared pan.
7. Bake in 375°F oven for 25 to 30 minutes or till wooden pick inserted in center comes out clean.
8. Cool on wire rack. Frost with desired frosting.
Title: Pecan Puffs (Aka Mexican Wedding Cakes or Russian Tea Cakes)
Ingredients:
- 1 butter
- 4 powdered sugar
- 2 vanilla
- 2 all-purpose flour
- 2 pecans
- powdered sugar
Instructions:
1. Cream butter, add sugar and remaining ingredients.
2. Roll into small balls, and place on cookie sheet.
3. Bake in 325 F oven for 30 minutes.
4. Roll balls into powdered sugar when hot, and again when cool.
5. Note: These cookies taste best when thoroughly cooled (ie best served the next day--if you can wait!).
Title: Almost Sugar Free Individual Peach Pies
Ingredients:
- 8 cinnamon
- 1/2 Splenda sugar substitute
- 1 lemon zest
- 2 lemon juice
- 2 cornstarch
- 1
Instructions:
1. Preheat oven to 350ºF.
2. Place slices of bread on a cutting board or and flatten with a rolling pin. Remove crusts if desired.
3. Place a slice of flattened bread into a medium custard cup (or foil mini pie tin) and spray top lightly. Sprinkle with cinnamon.
4. Repeat with 3 more slices of bread (you will have 4 bottom crusts total).
5. Place custard cups or pie tins on a baking sheet and bake 8 to 10 minutes, or until light golden brown.
6. In a medium bowl, stir together the peaches, orange juice concentrate, Splenda, lemon zest, lemon juice, and cornstarch.
7. Spoon approximately 1/4 of the mixture into each toasted bread cup.
8. Place a slice of flattened bread on top of each custard cup/pie tin. (You may use kitchen scissors to cut top crust into a circle, or you could cut bread slices in thin strips and weave them on top of filling, like a lattice-style topped pie.).
9. Spray tops lightly with vegetable spray.
10. Bake for 20 minutes, then place a piece of foil lightly on top of pies and bake for an additional 5 minutes.
Title: Bread Pudding With Warm Bourbon Sauce
Ingredients:
- 4 eggs
- 1 sugar
- 1 vanilla extract
- 1/4 salt
- 1 pecans
- 1 unsalted butter
- 4 sugar
- 1/2 Bourbon
- 1/4 salt
- 1/2
- 3
- 2
- 1
Instructions:
1. Butter 8-inch square baking dish.
2. Whisk first 6 ingredients in medium bowl. Place bread and pecans in prepared dish. Pour milk mixture over and let stand 5 minutes.
3. Push down bread into custard.
4. Refrigerate 2 hours, pushing bread into custard occasionally.
5. Preheat oven to 375°F
6. Place bread pudding in large metal baking pan.
7. Add enough boiling water to baking pan to come 1 inch up sides of dish with bread pudding.
8. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Remove dish with bread pudding from water and cool slightly.
9. Cut into squares. Serve bread pudding warm with sauce.
10. To make the bourbon sauce:.
11. Melt butter in small saucepan over medium heat.
12. Whisk in remaining ingredients.
13. Simmer until thickened, whisking often, about 3 minutes.
14. Cool slightly.
15. Place some of the sauce on top of a square of bread pudding.
16. **Cook time does not include refrigeration time of 2 hours.
Title: Chocolate Buttercream
Ingredients:
- 1 unsalted butter
- 1 bittersweet chocolate
- 1 pure vanilla extract
- 6 confectioners' sugar
- 1
- 1 1/4
Instructions:
1. In a medium-size bowl, beat the butter until creamy, about 3 minutes.
2. Add the milk carefully and beat until smooth.
3. Add the melted chocolate and beat well.
4. Add the vanilla extract and beat for 3 minutes.
5. Gradually add the confectioner's sugar and beat until creamy and
6. desired consistency.
7. NOTES & TIPS:.
8. VARIATIONS: __Mocha Buttercream. Add 2-3 teaspoons instant espresso powder.
9. after adding the confectioners' sugar and continue with the recipe.
Title: Sour Cream Pound Cake
Ingredients:
- 1/2 butter
- 2 margarine
- 1/2 sugar
- 1 Splenda sugar substitute
- 2 light sour cream
- 2/3 eggs
- 1/2 baking soda
- 3 flour
- 2 vanilla extract
Instructions:
1. Preheat oven to 325 degrees.
2. Spray 10 in bundt cake pan with cooking spray.
3. Put egg and egg whites in a bowl; set aside.
4. Cream butter, sugar and splenda together in a large bowl.
5. Add sour cream and beat until well blended.
6. In another bowl, measure out 3 cups of flour and add baking soda, whisk together.
7. Alternate adding flour and egg mixture to butter/sugar mixture.
8. Add vanilla and beat until ingredients are well blended.
9. Pour mixture in pan.
10. Bake for 1 hour and 20 minutes.
Title: Chocolate Mousse
Ingredients:
- 8 eggs
- 6 sugar
- 1/4 boiling water
- 1/2
Instructions:
1. Break up the chocolate bars. Place in large bowl. Add boiling water to cover chocolate and place dish towel on top of bowl. Let stand 5 minutes. Whip egg whites until stiff but not dry. Whip cream.
2. Pour off water. Chocolate should be melted. Add yolks of 6 eggs, 1/4 Tablespoon sugar and mix well. Fold in whipping cream which has been "whipped" in mixer. Then fold in egg whites which have been beaten until they're stiff but not dry.
3. Pour mousse into bowl. Refrigerate at least 8 hours. Decorate with more whipped cream.
4. For change: Layer the mousse with open lady fingers, with lady fingers on the bottom and ending with mousse on top or you can pour mousse into bowl without ladyfingers.
Title: English Trifle
Ingredients:
- 4 sugar
- 3 milk
- 10 cornstarch
- 1/4 milk
- 2 1/2 vanilla
- 2 ground nutmeg
- 1/2 sherry wine
- 1/8 frozen raspberries
- 1 sugar
- 1/2 - 2/3 vanilla
- 4 Almond Macaroons
- 2 amaretto liqueur
- 2
- 1/2
- 36
- 1/3 - 1/2
- 1
Instructions:
1. Brush flat sides of macaroons with liqueur and arrange flat sides against the glass around the sides of a 12 cup glass bowl or trifle bowl, then line bottom with flat side up.
2. Spread generously with raspberry jam, being careful not to crush macaroons.
3. For custard:
4. Whisk yolks in medium saucepan.
5. Gradually add sugar, whisking until mixture is thick and lemon colored, about 2 minutes.
6. Blend in milk, whipping cream, and cornstarch mixture.
7. Place over medium-low heat and cook, stirring constantly, until mixture thickens, about 3 to 5 minutes. DO NOT boil or mixture will separate.
8. Remove from heat and stir until slightly cooled.
9. Blend in vanilla and nutmeg.
10. Transfer to bowl and repeat twice, for a total of about 3 3/4 cups custard.
11. Spoon 1 1/4 cups custard over raspberry jam layer.
12. Cover with a single layer of pound cake slices.
13. Using a pastry brush,soak cake generously with 1/4 to 1/3 cup sherry.
14. Spread thin layer of raspberry jam over cake.
15. Top with half of drained raspberries.
16. Carefully spoon another 1 1/4 cups custard over berries.
17. Repeat layering with remaining pound cake slices, sherry, and jam.
18. Cover with remaining berries and carefully spread remaining custard over top.
19. Brush 8 or 9 macaroons with liqueur and arrange over custard, flat side down.
20. Place plastic wrap directly on surface of trifle and refrigerate overnight.
21. About 3 to 4 hours before serving, whip cream in medium bowl until foamy.
22. Add sugar and vanilla and continue beating until stiff but not dry.
23. Spoon over macaroons, swirling top.
24. Crush 10 to 12 macaroons and sprinkle a 1 inch border around outer edge of whipped cream.
25. Refrigerate until serving time.
Title: Oreo Cookie Cake
Ingredients:
- 1/2 butter
- 42 cream cheese
- 8 confectioners' sugar
- 2 Cool Whip
- 16 instant chocolate pudding mix
- 1 instant vanilla pudding
- 1 milk
- 3
Instructions:
1. Mix butter and crushed cookies. Press into the bottom a 9"x13" pan using parchment or waxed paper.
2. Mix cream cheese and confectioner's sugar well. Fold in 8 oz Cool Whip. Spread mixture on crust.
3. Mix both pudding mixes together with milk. Spread on cream cheese mixture.
4. Top with remaining 8 oz Cool Whip and sprinkle with cookie crumbs.
5. Chill at least a day. The longer you chiil it, the firmer it gets.
Title: Original 'nilla Banana Pudding
Ingredients:
- 3/4 sugar
- 1/3 flour
- 1 salt
- 3 eggs
- 2 milk
- 1/2 vanilla
- 45 bananas
- 5
Instructions:
1. MIX 1/2 cup of the sugar, flour and salt in top of double boiler.
2. Blend in 3 egg yolks and milk.
3. Cook, uncovered, over boiling water 10 to 12 minutes or until thickened, stirring constantly.
4. Remove from heat; stir in vanilla.
5. RESERVE 10 of the wafers for garnish.
6. Spread small amount of custard on bottom of 1-1/2-quart baking dish; cover with layers of 1/3 each of the remaining wafers and sliced bananas.
7. Pour about 1/3 of the remaining custard over bananas.
8. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.
9. BEAT egg whites on high speed of electric mixer until soft peaks form.
10. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry.
11. Spoon over custard; spread evenly to cover entire surface of custard and sealing well to edge.
12. BAKE at 350°F for 15 to 20 minutes or until lightly browned.
13. Cool slightly or refrigerate several hours until chilled.
14. Top with reserved wafers just before serving.
15. Garnish with additional banana slices, if desired.
Title: Peanut Butter Chocolate Cupcakes
Ingredients:
- 1 cream cheese
- 1/4 creamy peanut butter
- 2 sugar
- 1 milk
- 2 sugar
- 1 3/4 all-purpose flour
- 1/2 baking powder
- 1 1/2 salt
- 1 baking soda
- 1/4 eggs
- 2 water
- 1 milk
- 1 vanilla extract
- 1/2 butter
- 2 confectioners' sugar
- 1/3 milk
- 2
- 6
- 3 -4
Instructions:
1. In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside.
2. In a bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin).
3. Fill paper-lined jumbo muffin cups half full with batter. Drop scant tablespoonfuls of peanut butter mixture into center of each; cover with remaining batter.
4. Bake at 350 for 25 to 30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
5. Combine frosting ingredients; frost cupcakes. Store in the refrigerator.
6. Yield One dozen Jumbo cupcakes.
Title: My Piña Colada Cake
Ingredients:
- 18 eggs
- 3 water
- 1/3 dark rum
- 1 1/3 evaporated milk
- 1/4 sweetened condensed milk
- 12 dark rum
- 8 Cool Whip
- 1 crushed pineapple
- 1/4 coconut flakes
- 12
- 20
- 1/2
Instructions:
1. Make cake recipe as directed, add 1/4 cup of dark rum to the mix.
2. Put batter if a rectagular glass dish preferably, you don't have to grease it.
3. Bake as directed.
4. Mix the evaporated milk, condensed milk whole milk and 1/4 cup of dark rum.
5. Put aside.
6. When the cake is done, while is still hot, poke it with a fork and pour over the milk-rum mix slowly, until is all absorbed.
7. Put the cake in the refrigerator until is cold.
8. Spread the cool whip on the cake.
9. Drain the crushed pineaple really well, and spread it over the cool whip.
10. Sprinkle the cake with the toasted coconut, and serve it chilled.
Title: Apple Crisp - No Oats
Ingredients:
- 4 -6 apples
- 1 cinnamon
- 1/2 water
- 1/2 butter
- 3/4 flour
- 1/2 sugar
- 1/2 brown sugar
Instructions:
1. Preheat oven to 350.
2. Grease 8 x 8 dish.
3. Peel and cut apples (thin slices or small chunks).
4. Place apples in pan.
5. Add cinnamon and water.
6. Separately, mix melted butter, flour and sugars.
7. Spread evenly and firmly on top of apple mixture.
8. Bake 45-50 minutes.