lumicero/recipes-ing2inst huggingface dataset:
Title: Chocolate Chip Gooey Butter Cake
Ingredients:
- 1 egg
- 1 butter
- 1/2 cream cheese
- 1 eggs
- 2 vanilla extract
- 1 powdered sugar
- 1 butter
- 1/2 chocolate chips
- 1
Instructions:
1. Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
2. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.
3. Pour filling onto cake mixture and spread evenly. Sprinkle chocolate chips and nuts on top of filling. Bake for 40 to 50 minutes. Don't be afraid to make a judgment 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! Remove from oven and allow to cool completely. Cut into squares.
4. *Variations: Pumpkin Gooey: For the cake part, use a spice cake mix or a basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream.
5. Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above.
Title: Layered Neopolitan Squares
Ingredients:
- 1 1/4 graham cracker crumbs
- 1/2 butter
- 1/2 brown sugar
- 1/3 all-purpose flour
- 2 sweetened condensed milk
- 11 icing sugar
- 2 butter
- 4 cherry juice
- 3
Instructions:
1. Bottom: Mix the 4 first ingredients together. Put in a greased 9x9 baking pan (grease the sides also). Cook in the oven at 350 F for 10 minutes.
2. Second Layer: In a clean bowl, mix coconut and condensed milk. Spread this mixture on the bottom, in the pan. Cook in the oven at 350 F for 20 minutes, or until the cookie begins to golden on the sides. Let cool before icing.
3. Icing: Beat all ingredients of the icing together, adding juice, if needed to have a good consistency. Put the icing on the cold cookie. Put in an hermetic container and let rest at least one day to let the cookie soften. You can eat the squares the same day but they're harder to cut when fresh.
Title: Ginger Cookies
Ingredients:
- 2 flour
- 2 baking soda
- 1 ground cinnamon
- 1 ground cloves
- 1 ground ginger
- 1/4 salt
- 1 sugar
- 3/4 shortening
- 1 egg
- 1/4 dark molasses
Instructions:
1. Mix all the dry ingredients together: baking soda, cinnamon, cloves, ginger and salt.
2. Blend together the sugar, shortening, egg and molasses and pour into dry ingredients, mix well and form into balls. Press down to 1/2 inches, sprinkle sugar on top. Bake at 375 degrees for 8-10 minutes until starts to crack on top.
Title: Light Bread Pudding
Ingredients:
- 4 nonfat milk
- 2 egg substitute
- 1/2 sugar
- 3/4 applesauce
- 2 raisins
- 1/2 vanilla
- 2 cinnamon
- 1 nutmeg
- 1/4 salt
- 1/8
Instructions:
1. Preheat over to 325.
2. Put bread cubes in greased 9x9 pan.
3. Combine all other ingredients and pour mixture over bread.
4. Bake uncovered for 60-75 minutes.
Title: Hungry Girl's Cake Batter Shake
Ingredients:
- 3 Cool Whip Free
- 1/4 light vanilla soymilk
- 1 sugar-free instant vanilla pudding mix
- 1/2 vanilla ice cream
- 1
- 1/4
- 1 1/2
- 1
Instructions:
1. To make the chocolatey topping, in a small bowl, combine Cool Whip with cocoa mix. Stir until completely mixed. Cover and refrigerate.
2. In a tall glass, combine powdered creamer with 2 tablespoons hot water and stir to dissolve. Add soymilk and pudding mix. Stir until mostly dissolved. Transfer contents of the glass to a blender.
3. Add ice cream and ice to the blender. Blend at high speed until thoroughly mixed. If needed, remove blender from the base, stir mixture, and blend again.
4. Pour into the tall glass. Gently stir in the sprinkles.
5. If you want to get fancy with your chocolatey topping, spoon it into one of the bottom corners of a plastic bag; snip off the tip of that corner to create a small hole, and pipe the topping through the hole into a swirl over your shake. Or keep things simple and just spoon on the topping! If you like, top with a few extra sprinkles. Enjoy!
Title: Low Fat Lemon Pound Cake
Ingredients:
- 1 1/2 flour
- 1/2 baking powder
- 1/4 salt
- 1/3 lemon zest
- 1 1/2 lemon juice
- 1 1/2 vanilla
- 1/2 sugar
- 1 butter
- 5 vegetable shortening
- 1 eggs
- 3 confectioners' sugar
- 2 lemon juice
- 1
Instructions:
1. Preheat oven to 300 degrees. Zest and juice lemons, saving each separately. Combine flour, baking powder and salt in large mixing bowl. In another bowl whisk together the yogurt, lemon juice and vanilla.
2. Add zest to sugar in large mixing bowl. Add butter and shortening to sugar mixture and beat until it’s light and fluffy. Then add eggs in one at a time, mixing to combine.
3. Alternate between incorporating the flour and the sour cream mixture into the butter/egg mixture. Three additions of flour, in between two additions of the sour cream mixture. Mix until just combined.
4. Spray a loaf pan with non-stick spray, pour in batter and tap on counter to dislodge any bubbles. Bake for 60-70 minutes or until toothpick inserted into middle comes out clean. Remove to cooling rack.
5. If you prefer a super-moist cake, poke deep holes with wooden skewer or similar tool to help glaze penetrate. Glaze while cake is still warm. If you prefer the glaze to coat the top of the cake, don't poke holes and allow cake to cool before glazing.
6. To glaze, mix together confectioner's sugar and lemon juice and drizzle generously over cake. Serve alone, or with berries, reduced-fat Cool Whip, ice cream, you name it!
Title: Apple Pear Crumble
Ingredients:
- 3 baking apples
- 3 pears
- 1/4 pure maple syrup
- 1 vanilla extract
- 1/2 ground cinnamon
- 1/4 ground nutmeg
- 1/2 whole wheat flour
- 1/2 old fashioned oats
- 1/3 walnuts
- 2 butter
- 2 margarine
- 1/4 light brown sugar
- ground cinnamon
Instructions:
1. Preheat oven to 350. Lightly grease a 13x9-inch baking pan. In a large bowl, mix apples, pears, maple syrup, vanilla extract, cinnamon, and nutmeg. Pour into the prepared baking pan, spreading evenly.
2. Topping: In a small bowl, combine all ingredients and mix well. Sprinkle the topping evenly over the fruit mixture. Bake until the fruit is tender and the topping is golden, 40-45 minutes. Let cool until just warm, then serve.
Title: Apple Flapjack Crumble
Ingredients:
- 2 apples
- 4 orange
- 1 porridge oats
- 5 all-purpose flour
- 4 ground cinnamon
- 1 butter
- 4 light brown sugar
- 4 corn syrup
- 1
Instructions:
1. Heat oven to 375°F Peel, core and thinly slice the apples and mix with the preserves and orange juice.
2. Spread evenly over a buttered ovenproof dish, not too deep.
3. Mix the oats, flour and cinnamon in a large bowl.
4. Add the butter in small chunks and rub in gently. Stir in the sugar and rub in again.
5. Drizzle over the syrup, mixing with a knife so it forms small clumps. Sprinkle evenly over the apples and bake for 30-35 mins until the juices from the apples start to bubble up.
6. Cool for 10 mins, then serve with custard, cream or ice cream.
Title: Basil Brown Sugar Shortbread
Ingredients:
- 1 butter
- 1/2 brown sugar
- 1 salt
- 2 1/4 flour
- 5 -6 fresh basil
Instructions:
1. Preheat oven to 300*.
2. Cream together butter and sugar til light and fluffy. Add flour and blend until well incorporated. Add in basil and knead until smooth, about 3 minutes.
3. Now you can pat the dough out into a 1/3 inch thick rectangle and cut into 2 inch x 1 inch strips or you can crumble the dough evenly over an ungreased sheet pan for a more rustic presentation.
4. Bake at 300* for 25 minutes until bottoms are golden brown. Remove to a wire rack to cool.
Title: Tangy Orange Cake
Ingredients:
- 1 eggs
- 1 water
- 1 lemon juice
- 4 powdered sugar
- 3/4
- 1/4
- 2
Instructions:
1. Combine all ingredients and beat til well mixed.
2. Pour into greased and floured pan.
3. Bake at 350 F for 30-35 minutes.
4. While cake is still warm, stab it all over with a fork and pour glaze over top.
Title: Italian Cheese Trio With Panforte
Ingredients:
- 1 hazelnuts
- 1 unbleached all-purpose flour
- 2/3 fennel seeds
- 2 cinnamon
- 2 ground cloves
- 1/2 orange, zest of
- 1/8 dried figs
- 1 sugar
- 8 honey
- 2/3 parmigiano-reggiano cheese
- 2/3 taleggio
- 1 1/2
Instructions:
1. Preheat the oven to 350°. Toast the hazelnuts and almonds on a rimmed baking sheet until fragrant and lightly colored inside, about 15 minutes. Let cool, then chop coarsely. Reduce oven temp to 300°.
2. Butter the bottom and sides of an 8-in tart pan with a removable bottom.
3. In a large bowl, stir together the flour, cocoa, fennel seed, cinnamon, cloves, and orange zest. Add the nuts and figs and stir to coat.
4. In a small saucepan, heat the sugar and honey over low heat, stirring until the sugar dissolves. Raise the heat to medium and cook, without stirring, until the mixture reaches 245° on a candy thermometer, 2-3 minutes. Immediately pour over the nut mixture. Working quickly, stir until the dry ingredients are coated; the mixture will be stiff. Transfer to the prepared pan, spreading it evenly with a wooden spoon dipped in cold water. Bake for 40 minutes. The mixture will still be tacky to the touch. Cool the panforte completely on a rack, then remove from the pan. Slice into 16 thin wedges. Pass the cheeses and panforte separately.
Title: Vegan Chocolate Pudding Cake (Crock Pot)
Ingredients:
- 1 all-purpose flour
- 1/2 sugar
- 2 baking powder
- 2 salt
- 1/2 soymilk
- 1/2 vanilla
- 2 brown sugar
- 1 hot water
- 3/4
- 1/4
- 1 1/2
Instructions:
1. Spray crock pot insert with cooking spray.
2. Mix flour, 1/2 cup sugar, 2 tbsp cocoa, baking powder, and salt together in bowl.
3. Stir in soy milk, oil, and vanilla until smooth.
4. Pour batter into crock pot insert.
5. Mix brown sugar and remaining 1/4 cup cocoa in bowl (make sure there are no big lumps). Sprinkle over batter.
6. Pour hot water over contents of crockpot - DO NOT STIR!
7. Cook on high for 2 hours or until toothpick inserted in centre comes out clean. Remove lid of crock pot and let stand for 30 minutes.
8. Spoon cake into bowls. Spoon sauce over top.
9. Great on its own; also yummy with soy whipped cream or vanilla ice cream.
Title: Gigantic Macadamia White Chocolate Chunk Cookies
Ingredients:
- 3/4 granulated sugar
- 2 granulated sugar
- 2 brown sugar
- 1 egg
- 3/4 vanilla extract
- 1/4 butter flavor shortening
- 3/4 light corn syrup
- 2 all-purpose flour
- 2 salt
- 1/2 baking soda
- 1/2 white chocolate
- 6
- 2/3
Instructions:
1. In a large bowl, beat both sugars and egg on high speed of electric mixer until light. Reduce mixer speed to low and mix in extracts, melted shortening and corn syrup.
2. In a separate bowl, mix together flour, salt, and baking soda.
3. By hand, stir flour mixture into sugar mixture until thoroughly combined. Stir in white chocolate and macadamia nuts.
4. Using a 1/4 cup measure, scoop dough onto a dish to form neat mounds. Place dish with dough scoops in refrigerator and chill thoroughly for at least 3 hours. To hasten the process, you may chill dough in freezer for 1 hour.
5. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or Silpat.
6. Bake for 19-21 minutes or until cookies are set. Let cool on cookie sheet.
7. Note: If cookies are browning quickly, lay a sheet of foil over them after the first 15 minutes of baking.
Title: Lemon Meringue Angel Cake
Ingredients:
- 12 sugar
- 1 1/2 cake flour
- 1 cream of tartar
- 2 vanilla extract
- 1 1/2 salt
- 1/4 cream of tartar
- 1 sugar
- 4
- 3/4
- 1/2
Instructions:
1. Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
2. Sift 1/2 cup sugar and flour together twice; set aside.
3. Add cream of tartar, vanilla and salt to egg whites; beat on medium speed until soft peaks form. gradually beat in remaining sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved.
4. Gradually fold in flour mixture, about 1/2 cup at a time.
5. Gently spoon batter into an ungreased 10 inch tube pan. Cut through batter with a knife to remove air pockets.
6. Bake on lowest oven rack at 350* for 35-40 minutes or until golden brown and entire top appears dry. Immediately invert pan; cool completely, about 1 hour.
7. Run a knife around side and center tube of pan. Remove cake; split into two horizontal layers. Place cake bottom on an ovenproof plate. Spread with lemon curd; replace cake top.
8. For merangue, in a small mixing bowl, beat egg whites and cream of tartar on medium until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread over top and sides of cake.
9. Bake at 350* for 15-18 minutes or until golden brown. Refrigerate leftovers.
Title: Ultimate Unbaked Brownie Recipe
Ingredients:
- 2 1/2 pitted dates
- 1 1/2 walnuts
- 1/2 cocoa powder
- 2 vanilla extract
- 3/8 salt
- 1/4 pure maple syrup
- 2 coconut oil
Instructions:
1. Combine dates, walnuts, 6 Tbsp. cacao powder, 1 1/2 teaspoons vanilla, 2 teaspoons water and salt in a food processor. Process until completely smooth.
2. Lightly grease an 8-inch square baking dish, or line dish with parchment or waxed paper. Transfer dough to dish. Press dough very firmly into dish with your hands until dough is evenly distributed.
3. In a medium mixing bowl, combine remaining 1/4 cup cacao powder, remaining 1/2 teaspoons vanilla, maple syrup and oil. Stir until mixture forms a paste (this is the frosting).
4. Spread paste evenly over dough in baking dish.
5. Refrigerate brownies for at least 2 hours to set, then cut into squares.
6. Refrigerate any leftovers in a covered container for up to 2 weeks, or freeze for up to 2 months.
Title: Low Fat and Low Cholesterol Chocolate Cupcakes
Ingredients:
- 1 boiling water
- 1 vanilla
- 1 all-purpose flour
- 2 sugar
- 1 baking soda
- 1/2
- 2
Instructions:
1. Preheat oven to 350°F.
2. Grease or paper-line muffin cups.
3. In a mixing bowl, combine water, salad dressing and vanilla.
4. Combine flour, sugar, cocoa and baking soda; add to the salad dressing mixture and beat until well mixed.
5. Fill muffin cups two-thirds full.
6. Bake for 20 minutes, or until cupcakes test done.
7. Note: do not use light or low-fat salad dressing, as the cupcake texture will not be as good.
Title: Space Needle Apple Pie
Ingredients:
- 1 butter
- 1 1/2 all-purpose flour
- 1 1/2 brown sugar
- 1 1/2 walnuts
- 3 apples
- 2 lemon juice
- 1/2 vanilla extract
- 1/2 sugar
- 1/4 all-purpose flour
- 1 ground cinnamon
- 1/8 ground nutmeg
- 2
Instructions:
1. Preheat oven to 350°F and place pastry into pie pans.
2. Beat butter in a small bowl until fluffy; add dry ingredients and mix gently until well combined.
3. Peel, core and slice apples into 1/4" slices (about 6 cups total).
4. Sprinkle with lemon juice and vanilla; mix well.
5. Add dry ingredients to apples, toss well and spoon evenly into pie shells.
6. Sprinkle each with half of streusel topping.
7. Bake 40 to 45 minutes or until topping is deep golden brown.
8. Cut each pie into six pieces and serve on individual plates.
Title: Mrs Jones' Magic Cake
Ingredients:
- 100 golden syrup
- 100 soft brown sugar
- 100 self raising flour
- 150 cocoa powder
- 50 egg
- 1 milk
- 100 baking powder
- 1
Instructions:
1. Melt sugar, syrup and margarine in a jug for 2 minutes on high, mix well.
2. Add flour, baking powder and cocoa powder, mix until smooth and well mixed, use a spoon, next add milk and egg.
3. olace into well greased 8" microwave proof cake dish.
4. Place on microwave rack or up turned plate, cook for 5 minutes on high.
5. Do not over cook, there will be a slight damp spot around the edge, this will set during standing time of 5 minutes.
6. Allow to cool before talking removing from dish.
Title: Pear Crumble
Ingredients:
- 3 pears
- 2 apples
- 2 oranges
- 1 lemon juice
- 2 brown sugar
- 1/2 brown sugar
- 2 powdered milk
- 1/2 salt
- 1 unsalted butter
- 125 walnuts
- 1
Instructions:
1. Peel, core and slice and pears and apples.
2. Peel the oranges and remove the pith.
3. In a med saucepan, combine pears, apples and oranges with lemon juice and sugar.
4. Cook for 5 minutes until fruit begins to soften.
5. Scoop into a 20 cm greased pie dish.
6. In a bowl combine rice flour, brown sugar, milk powder and salt.
7. Grate in the butter and rub with fingers until the texture is like breadcrumbs.
8. Stir through walnuts and sprinkle over the fruit.
9. Bake at 170 deg C for 30 minutes or until golden.
10. Try serving with yoghurt and honey.
Title: Delinquent Brownies
Ingredients:
- 250 dark chocolate
- 7 butter
- 1 baking powder
- 2 eggs
- 4 sugar
- 1 1/3
Instructions:
1. Preheat the oven to 350*F, line a 9x13 baking tray with parchment paper and set aside.
2. Slowly melt 210-220 g chocolate with the goat's butter in a double boiler.
3. Chop the remaining chocolate into smallish chunks and mix with the almond flour and baking powder.
4. Beat the eggs and sugar together until creamy.
5. Fold in the ground almond mix and the melted chocolate.
6. Swiftly transfer the mixture to the prepared tray and bake for 30-35 minutes.
7. Remove from the pan and allow to cool overnight.
Title: Paximathakia Portokaliou - Greek - Orange Sesame Biscotti
Ingredients:
- 1/4 sesame seeds
- 1/3 olive oil
- 2 olive oil
- 1/2 lemon juice
- 2 lemon peel
- 1 1/2 sugar
- 1 1/2 ground cinnamon
- 1/3 baking powder
- 1/4 baking soda
- 1 3/4 water
- 1/4 all-purpose flour
- 1/4
- 3 1/2 - 3 3/4
Instructions:
1. Tips:. You do not have to use the most expensive olive oil, just use a good one.
2. To toast sesame seeds, place in a single layer on a non-stick cookie sheet or baking pan and roast for about 10 minutes at 400°F To grind the toasted sesame seeds, use a small mixer/chopper, a coffee bean grinder, or a mortar and pestle.
3. Make sure to cool the biscotti completely before storing. The biscotti may be stored in airtight plastic containers (not refrigerated) for several months or frozen for longer because they contain no butter or eggs.
4. Biscotti Dough:
5. Dissolve the baking soda in the orange juice.
6. In a mixing bowl, combine the olive oil, cinnamon, orange and lemon juice with baking soda, grated peel, water, and sesame seeds. Beat at medium high for 5 minutes until thoroughly combined and the oil and juices are not separating. (If mixing by hand, use a whisk and beat until thoroughly blended.).
7. In a separate bowl, whisk together 3 cups of the flour with the sugar and baking powder.
8. Add the dry mixture to the liquid slowly, using dough hooks or a wooden spoon.
9. Knead with hands in the bowl until the dough holds together then turn out on a floured surface. Knead well for 10 minutes, adding more flour as needed, until the dough is smooth and soft. (The dough will be softer and oilier than other cookie doughs.).
10. Divide the dough into 2 or 3 parts to make 2 or 3 small loaves. .
11. Preheat oven to 390°F (200°C).
12. For each loaf:
13. Knead the dough until dense (holding together tightly), forming it into a loaf shape.
14. Pinch the seam together, and form it into a loaf that is approximately 14 inches long and 1/2 to 3/4 inch high. Place the seam side down.
15. Using a floured knife (not serrated), slice the loaf almost all the way through into 1/2 to 3/4" slices.
16. Place the loaves on a lightly oiled (or non-stick) cookie sheet or baking pan and bake for 15 minutes at 390°F (200°C) 3 - 4 inches above the bottom of the oven.
17. When ready the bottom should be golden and the top should be just starting to brown.
18. Remove the loaves from the oven and cut all the way through the slices. Allow to cool completely.
19. Preheat the oven to 200°-210°F (around 100°C).
20. When thoroughly cooled, place all the slices upright in a very lightly oiled or non-stick baking sheet or roasting pan and bake at 200°-210°F (100°C) for 1 1/2 to 2 hours until dry.
Title: Chocolate Rice Krispies Squares
Ingredients:
- 1/4 margarine
- 40 marshmallows
- 1/2 vanilla extract
- 6 white chocolate chips
- 1
- 1/3
Instructions:
1. Make rice krispies squares as directed on cereal box and press into a greased 9" x 13" pan.
2. Melt 2/3 cup milk chocolate melting chocolate in microwave safe bowl and spread over top of rice krispies square with the back of a tablespoon; cool in refrigerator until hard.
3. Loosen around the outside of the rice krispies square and flip it over in the baking dish.
4. First melt the rest of the milk chocolate and then just start drizzling it all over the rice krispies square with a teaspoon.
5. Next melt the white melting chocolate and do the same.
6. Cool in the refrigerator and then cut into squares.
Title: Peach Crisp Pie
Ingredients:
- 5 sugar
- 1 flour
- 1/2 - 3/4 cinnamon
- 2 butter
- 1 eggs
- 2 vanilla
- 2 salt
- 1
Instructions:
1. Place peach slices in pie shell.
2. Combine sugar, flour and cinnamon in bowl.
3. Cut in butter until mixture is crumbly.
4. Spoon mixture over peaches.
5. Combine eggs, salt and vanilla in small bowl.
6. Pour evenly over pie.
7. Bake at 400 for 15 minute.
8. Reduce heat to 325 and bake 40 min moe or until set and browned.
Title: Heath Bar Torte
Ingredients:
- 6 salt
- 1/4 vanilla
- 1 granulated sugar
- 1 1/2 cream of tartar
- 1/2
- 6
- 1/2
Instructions:
1. Preheat oven to 450 for 10 to 15 minutes.
2. Beat egg whites until stiff.
3. Add salt and cream of tartar.
4. Add vanilla.
5. Add sugar gradually.
6. Grease a 9" x 13" pan.
7. Put mixture in pan.
8. Put in oven which as been heated 10-15 minutes.
9. Turn off oven and leave pan in oven over night or for 8 hours.
10. DO NOT peak in the oven during this time.
11. Remove from oven.
12. Whip 1/2 pint whipping and put on torte.
13. Sprinkle 6 small curshed Heath Bars on top.
Title: Cheerios Pie Crust
Ingredients:
- 2 1/2 sugar
- 3 margarine
- 1/4
Instructions:
1. crush cheerios in a ziploc bag with a rolling pin and pour into a medium bowl.
2. Stir in sugar with a fork.
3. Pour in melted margarine and mix with a fork until evenly combined.
4. Pat mixture into pie plate.
Title: Heavenly Fruit Dip
Ingredients:
- 2/3 brown sugar
- 1 cream cheese
- 1 plain yogurt
- 1/2 vanilla extract
Instructions:
1. combine all ingredients until smooth.
2. serve with fresh fruit.
Title: Hot Milk Sponge Cake With Broiled Topping
Ingredients:
- 2 eggs
- 1 sugar
- 1 vanilla
- 1 flour
- 1 baking powder
- 1/4 salt
- 1/2 milk
- 2 butter
- 1/2 brown sugar
- 1/4 butter
- 1 unsweetened coconut
Instructions:
1. Preheat oven to 350*. Grease a 9 x 9 baking dish.
2. In a small bowl, beat eggs for 4 minutes.
3. Slowly add sugar. Beat 4 minutes.
4. Add vanilla and mix thoroughly.
5. In a separate bowl combine dry ingredients.
6. Add to the egg mixture and mix just until blended.
7. Heat milk and butter just until milk starts to foam.
8. Add to batter and mix well.
9. Bake for 25 minutes at 350*. Frost while warm.
10. Topping:
11. Cream butter and sugar.
12. Add coconut and mix well.
13. Spread on cake while warm.
14. Broil for 4 - 5 minutes, or until golden brown.
15. You MUST keep an eye on this as it will burn very easily.