lumicero/recipes-ing2inst huggingface dataset:
Title: Cat Cora's Chocolate Brownie Cupcakes
Ingredients:
- 2 1/2 cake flour
- 3/4 cake flour
- 3 baking powder
- 1/2 salt
- 1/4 unsalted butter
- 7 sugar
- 1 1/4 eggs
- 2 walnuts
- 1/2 vanilla extract
- 1 1/4
Instructions:
1. Preheat the oven to 350°F Line muffin pans with paper cupcake liners.
2. Place the chopped chocolate in the top of a double boiler. (If you don't have a double boiler, use a wide stainless steel bowl that sits snugly over a saucepan one-third full of water.) The water beneath the bowl should be hot but not boiling. Stir the chocolate every minute or so until it's melted. As soon as the chocolate is melted, remove the pan from the heat and set aside to cool.
3. Sift the flour, baking powder, and salt onto a piece of waxed paper; set aside.
4. With a hand mixer or in the bowl of a stand-up mixer, thoroughly cream the softened butter and sugar until light and fluffy. Crack the eggs into a small bowl (just to monitor egg shells), and then add them to the mixture one at a time, beating well after each egg. Add the cooled chocolate and blend thoroughly. Add the sifted dry ingredients a little at a time so they don't fly up; beat at medium speed after each addition and after adding the last of the flour mixture, beat until smooth. Stir in nuts and vanilla extract.
5. Divide batter among prepared muffin cups and bake for about 15 to 17 minutes or until a toothpick inserted in the center comes out clean.
6. Transfer the cupcakes to a rack and allow them to cool completely before icing.
Title: Easy Banana Rum Torte
Ingredients:
- 3 bananas
- 1 lemon juice
- 3 lime juice
- 1 1/2 dark rum
- 3 sugar
- 1/2 instant coffee
- 2
- 8
Instructions:
1. Slice bananas.
2. Combine lime or lemon juice and 1 tbsp rum to bananas.
3. Beat whipped cream with sugar, coffee, and remaining rum till peaks form.
4. Place one layer cake on a pretty plate.
5. Add layer of cream, and 1/2 the sliced bananas ( drained).
6. Top with remaining layer cake.
7. Add last of cream, and arrange bananas, and cookies in alternating patterns on top of cake.
8. It is best to assemble this shortly before eating.
9. You an add more rum to the cream, it is more runny, but tastes better!
10. Needs to be refrigerated.
Title: No-Fuss Sweet Potato Pumpkin Mousse
Ingredients:
- 1 sweet potatoes in syrup
- 1 pumpkin puree
- 1/4 honey
- 1/2 pumpkin pie spice
- 1/2 ground cinnamon
- 2
Instructions:
1. * Add a small amount of table sugar to unsweetened whipping cream while whipping.
2. Purée sweet potatoes and reserved syrup in a food processor. Add pumpkin, honey, pie spice, and cinnamon, and process until blended and smooth. Scrape into a large bowl.
3. Fold in the whipped cream (don’t overmix) and serve, or store mousse tightly covered in the refrigerator for up to 24 hours.
Title: Zucchini Cream Cheese Cake
Ingredients:
- 1 3/4 sugar
- 1/2 butter
- 1 margarine
- 8 vanilla
- 2 cream cheese
- 1 1/2 eggs
- 1 1/2 flour
- 1/4 baking powder
- 2 - 2 1/2 salt
- 3 -4 cinnamon
- 1/3 zucchini
- 1 sugar
- cinnamon
Instructions:
1. Preheat oven to 350 F (170 C).
2. Beat sugar, butter, vanilla and cream cheese on medium speed or about 4 minutes.
3. Add eggs one at a time and beat.
4. Add flour, baking powder, salt and 2 to 2 1/2 teaspoons cinnamon and beat on low until blended.
5. Shred the zucchini (or chop it into very small pieces). I used my manual food processor (salsa maker) which worked great.
6. Stir in the zucchini.
7. Pour into 13 x 9 pan.
8. Combine the 1/3 cup sugar and 1 teaspoons cinnamon and sprinkle over the batter.
9. Bake for about 30-40 minutes or until a toothpick comes out clean.
10. Enjoy!
Title: Inez's Pineapple Walnut Cake
Ingredients:
- 2 white sugar
- 2 eggs
- 1 pure vanilla extract
- 2 flour
- 1 salt
- 1 baking soda
- 1 crushed pineapple
- 1/2 - 3/4 pineapple tidbits
- 8 walnuts
- 1 3/4 cream cheese
- 1 powdered sugar
- 1/2 pure vanilla extract
- 1/2 walnuts
- butter
- margarine
Instructions:
1. Mix together white sugar,eggs,pineapple and vanilla.
2. Add flour,salt,soda and walnuts.
3. Pour into well greased 13x9 pan, bake at 325 (glass pan) or 350 (metal pan) for 45 minutes.
4. For frosting, beat cream cheese and butter, add powdered sugar and beat well.
5. Add vanilla and walnuts.
6. Frost cake AS SOON as it comes out of the oven.
Title: Pumpkin Butter Cakes
Ingredients:
- 1 egg
- 1 butter
- 8 cream cheese
- 1 pumpkin
- 1 eggs
- 3 vanilla
- 1 butter
- 8 powdered sugar
- 1 cinnamon
- 1 nutmeg
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
3. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
4. Serve with fresh whipped cream.
Title: Mint Brownies
Ingredients:
- 1 butter
- 2 sugar
- 3/4 vanilla
- 1 baking powder
- 1 flour
- 1 1/4 eggs
- 4 chocolate chips
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Mix together melted butter, sugar, cocoa, vanilla, and baking powder.
3. Add an egg, it helps to beat at it with the spatula and break it up some, before you actually stir it in.
4. Stir in 1/3 c flour.
5. Repeat egg and flour process until you have added it all.
6. (The last flour addition will only be 1/4 c.) Stir in chopped mints and chocolate chips.
7. Mix well.
8. Pour into a greased 9 x 13 inch pan and bake for 30 minutes.
9. Do not over-bake!
10. It's better to err on the side of slightly under-baked than over-baked with these.
11. Cut into 16 to 24 squares, depending on how big you like your brownies.
12. For plain brownies, replace Andes mints with 1 c pecans and increase chocolate chips to 1 c.
Title: Apple Crisp
Ingredients:
- 4 apples
- 1/4 water
- 1 cinnamon
- 1/2 salt
- 1 sugar
- 3/4 flour
- 1/3 butter
Instructions:
1. Place apples in a baking dish and sprinkle with water, cinnamon, and salt.
2. In a bowl mix sugar, flour, and butter until crumbly. Spread crumb mixture over apples.
3. Bake at 350 for about 40 minutes.
Title: Peanut Butter Pizza
Ingredients:
- 1/2 sugar
- 1/2 brown sugar
- 1/2 butter
- 1/2 peanut butter
- 1/2 vanilla
- 1 egg
- 1 1/2 flour
- 2 miniature marshmallows
- 6 chocolate chips
- 6
Instructions:
1. Heat oven to 375 degrees.
2. In a large bowl, combine sugar, brown sugar, butter,peanut butter,vanilla and egg. Blend well.
3. Stir in flour.
4. Press dough evenly over bottom of 12 or 14 inch pizza pan or stone forming a rim along edge. Bake for 10 minutes at 375 degrees.
5. While still hot sprinkle with marshmallows and chips.
6. Continue to bake 5-8 minutes or until marshmallows are puffy and lightly browned. Cool.
7. Cut into wedges.
8. Store in a tightly covered container.
Title: Debbies Coconut Cream Pie
Ingredients:
- 3/4 white sugar
- 1/2 all-purpose flour
- 3 half-and-half
- 1/2 salt
- 3 butter
- 2 vanilla
- 1 coconut
- 1 cream of tartar
- 1 sugar
- 3 vanilla
- 1/4
- 8
- 1/2
Instructions:
1. Preheat oven 400 degrees.
2. Bake pie crust for 8 minutes. Let cool.
3. Combine sugar, flour, salt and milk in saucepan.
4. Cook and stir over medium heat until mixture boils. Boil 2 more minutes. Remove from heat. Temper egg yolks into mixture. Cook over low heat 2 to 3 more minutes.
5. Remove from heat. Stir in butter, vanilla and coconut.
6. Cover with plastic wrap and let cool.
7. Pour into baked pie shell.
8. Beat egg whites and cream of tartar until fluffy. Add sugar and vanilla. Beat until stiff peaks.
9. Spoon on top of custard.
10. Sprinkle with toasted coconut.
11. Bake 400 degrees until lightly brown, about 8 minutes
12. Chill.
Title: Filled Beehive Cookies
Ingredients:
- 2 all-purpose flour
- 1/4 salt
- 2/3 butter
- 2/3 powdered sugar
- 1 lemon rind
- 1 pure vanilla extract
- 1 egg
- 1 half-and-half
- 3/4 applesauce
- 1 lemon rind
- 1/2 walnuts
- 1/2 pecans
- 4 pure vanilla extract
- powdered sugar
Instructions:
1. Filling: Combine all filling ingredients together in a bowl and mix well. Set aside.
2. Cookie Dough: Sift together flour and salt, then cut in butter.
3. Stir in powdered sugar and lemon rind.
4. Add egg, vanilla & light cream, then mix until dough is smooth.
5. Form into a ball. Roll out 1/4 of dough on floured pastry cloth to 1/8 inch thick. Cut into rounds with 1 1/2" cutter.
6. Place rounds on a greased baking sheet (or line with parchment) and top each with 1 Tblsp of apple filling (keep in a mound).
7. Roll remaining dough with your hands on a cloth into pencil like strips 8 inches long and 1/2 inch thick. Wind one strip in a spiral fashion around the filling of each cookie, beginning at the base and gradually close at the top.
8. Bake at 350 degrees for 25-30 minutes or until golden brown.
Title: Deep Dish Cherry Pie
Ingredients:
- 1 cherry pie filling
- 1 tart cherries
- 2 triple sec
- 1 amaretto liqueur
- 2 cornstarch
- 2 1/2 all-purpose flour
- 1 butter
- 1/2 salt
- 1 sugar
- 1 orange zest
- 1/2 - 1 egg
- 1
Instructions:
1. NOTE: BAKES at 425*, & 350* Use a deep dish pie plate for this recipe (mine is 10"x 2.5") If you do not have a large pie plate, I would opt for a 'cobbler' treatment of these ingredients in a 9x9x2 glass pan. CRUST: Combine flour & (chilled) butter until crumbly. Stir in: ground nuts (prefer pecans) & orange zest (from one large fruit or two cuties). Add 1 Tbl vinegar; use apple cider if its on hand) to egg yolk, stir both into crumbs. Add ice water 1 Tbl/ time until dough is firm.
2. Divide dough into 1/3, 2/3 portions. Roll/press larger portion of dough to cover bottom & sides of pan. Pre-bake for 10 min at 425* Set aside. Roll top portion into desired shape: full crust or lattice (set away from heat).
3. FILLING: Drain sweet cherries (in syrup), reserve juice. Drain tart cherries, reserve juice. Add all cherries to bowl along with whole can of pie filling. Stir triple sec & almond into this bowl. Set aside.
4. Reduce sweet cherry syrup to half over med heat. Will bubble, so make sure pan/ bowl is larger than 4 cups to allow for this w/o spill over. Stir 2 Tbl cornstarch into 2 Tbl of tart cherry juice (from can) and add to reduced syrup. Stir constantly over heat until nicely thickened.
5. Fold cherries into this and blend gently. This mixture should include all of the filling ingredients and should be a rich red color and cling well to spoon.
6. FINISH: Add filling to bottom crust. Lay top crust over filling. Brush w/ egg white, esp around edges to seal to bottom crust. If using solid/whole top crust, remember to cut several vents. If lattice, no worries. Egg white on top can be combined w/ or sprinkled w/ a little sugar (@ 1 Tbl) for nice finish. This step just adds a nice golden color.
7. Bake at 425* for first 10 minute Reduce to 350* for remaining 25-30 minute Remove when top crust is golden & filling is bubbly.
Title: Orange Date Pound Cake
Ingredients:
- 1/2 unsalted butter
- 1 sugar
- 2 eggs
- 2 all-purpose flour
- 1/2 baking soda
- 2/3 buttermilk
- 1 pitted dates
- 1/2 pecans
- 2 vanilla extract
- 1/2 powdered sugar
Instructions:
1. Preheat oven to 325 degrees.
2. Grease 6-cup tube pan.
3. Using electric mixer, cream butter and sugar until light and fluffy.
4. Beat in eggs 1 at a time.
5. Combine flour and baking soda in small bowl; add flour mixture and buttermilk alternately to butter mixture, blending until smooth.
6. Mix in dates, pecans, orange peel and vanilla.
7. Spoon batter into prepared pan; cover with foil.
8. Bake cake 30 minutes.
9. Remove foil and continue baking until cake pulls away from sides of pan and tester inserted near center comes out clean, 50-60 minutes.
10. Invert onto rack and cool.
11. (Can be prapared 1 day ahead. Wrap and store at room temperature.).
12. Dust with powdered sugar and serve.
Title: Vegan Chocolate Mousse
Ingredients:
- 1 silken tofu
- 6 vanilla
- 1/2 Amaretto
- 1/2
- 1
Instructions:
1. Set out silken tofu, drain, place in mixing bowl. Let it reach almost room temperature, blotting periodically.
2. When it reaches near room temp, melt your chocolate chips in a double boiler or in microwave on 50% power until smooth.
3. Place tofu and melted chips in blender and blend until smooth.
4. Place in serving dish and add 1/2 tsp of vanilla. Cover and let sit in fridge until set, for about an hour.
Title: Look How Small My Thighs Are, No Fat Chocolate Oatmeal Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 ground cinnamon
- 1/2 brown sugar
- 1/2 white sugar
- 3 egg
- 1 unsweetened applesauce
- 2/3 vanilla extract
- 1 rolled oats
- 1 1/4
Instructions:
1. Mix first 7 ingredients together. Set aside.
2. Beat egg. Mix in vanilla and melted chocolate. Add to dry ingredients. Mix well.
3. Stir in rolled oats.
4. Spray cookie sheet with Pam. Drop by spoonful onto cookie sheet. I use a small cookie scoop to make perfect cookies and keep my portion size accurate.
5. Bake at 350 for 8 minutes.
Title: Mint Chocolate Meringues
Ingredients:
- 2 sugar
- 3/4 salt
- 1/2 vanilla
- 1
Instructions:
1. Preheat oven to 350.
2. Beat egg whites until stiff (this takes a while - at least 20 min.). Add sugar GRADUALLY and beat. Add vanilla and several drops of food coloring. Fold in chocolate chips. Drop on very greased cookie sheet, and place in oven. Turn oven off. Leave overnight, or for at least 5 hours. Take out and enjoy!
Title: Double Berry Streusel Bars
Ingredients:
- 18 1/4 butter
- 1 quick-cooking oats
- 2 1/4 frozen blueberries
- 12 lemon zest
- 3/4
- 1
Instructions:
1. Preheat oven to 350 degrees F (or 325 degrees F for dark-coated metal pan). Position oven rack in middle of oven. Spray the bottom only of a 13 x 9-inch metal baking pan with nonstick cooking spray (or foil-line pan).
2. Set aside 3 tablespoons of the cake mix. Place the remaining cake mix and melted butter in a large bowl. Blend for 1-2 minutes with an electric mixer set on low speed until smooth. Stir in oats until blended. Press half of mixture evenly into prepared pan.
3. Stir together the blueberries, jam, reserved 3 tablespoons cake mix, and lemon zest in a large mixing bowl. Spoon and spread berry mixture over prepared crust; top with reserved crumb mixture and press down gently.
4. Bake for 30-34 minutes or until topping is set and firm to the touch. Transfer to wire rack and cool completely.
Title: Lemon Bundt Cake
Ingredients:
- 2 unbleached all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1/8 salt
- 2 lemons, zest of
- 2 water
- 1/4 fresh lemon juice
- 1/3 maple syrup
- 3/4 canola oil
- 1/2 vanilla extract
- 1/2 fructose
- 1 lemon juice
- 1 1/2
- 1
- 1/3
Instructions:
1. Preheat oven to 350 and spray a bundt pan with non-stick cooking spray.
2. Into a large bowl, mix the flour, baking powder, and soda. Then stir in the salt and lemon zest until well combined.
3. In a blender or food processor, combine the egg replacement powder and water and blend well for about 2 minutes.
4. Add the lemon juice, maple syrup, oil, soy milk, lemon and vanilla extracts, and blend again.
5. Pour the wet ingredients into the dry ingredients and whisk until combined.
6. Pour the batter into the prepared pan and bake for 35 to 45 minutes, or until the cake is golden brown and pulls away from the edges of the pan. Let cool completely.
7. Glaze (If desired).
8. In a small saucepan combine the fructose and the lemon juice. Place the saucepan over a medium high heat. Cook until the mixture comes to simmer, allow to turn a light brown, then remove from heat.
Title: Venison Mincemeat
Ingredients:
- 1 suet
- 5 green apples
- 3 brown sugar
- 1 1/2 golden raisin
- 1 raisins
- 10 candied citron peel
- 5 candied lemon peel
- 1/3 ground cinnamon
- 1/4 ground cloves
- 2 1/2 nutmeg
- 1 sea salt
- 1 cider vinegar
- 1 water
- 1/3 rum
- 1/3 Bourbon
- 1
Instructions:
1. Grind venison through the medium plate of a meat grinder.
2. Grind suet through the fine plate of the meat grinder (you may need to grind the suet twice--there can be no smell of blood on it or it will spoil the mincemeat.).
3. Peel and core the apples and chop them in a food processor.
4. Place the ground meat and the apples in a large bowl and then mix in the rest of the ingredients, blending well.
5. Pack mincemeat into a nonreactive container (such a glazed earthenware) and then cover container with a clean tea towel soaked in rum and then cover with plastic wrap or a lid.
6. Store in refrigerator for a least a month to bind flavors together.
7. The mincemeat will continue to develop for another 4 months or so and can then be stored indefinitely.
8. This amount will make 3 pies. To make pies: prepare pie pastry (two crust pie), lining pie dishes with pastry. Pour filling into prepared pie dishes and cover with top crusts. Blend one egg and 1 tablespoon water and brush top crusts with egg wash. Cut vent holes in top crust. Bake pies at 350-degrees for 40-45 minutes our until golden brown.
Title: Planked Pears
Ingredients:
- 4 pears
- 2 fresh lemon juice
- 1/4 butter
- 1/4 sugar
- cinnamon
- ice cream
Instructions:
1. Soak clean, food quality wooden planks (cedar or white oak) in water for at least a few hours, a full day is best.
2. Cut pears in half and scoop out centres. Place pears on soaked planks. Brush pears with butter. Sprinkle with sugar and cinnamon.
3. Place the planks and pears on the barbecue. Use high heat directly under the planks. Once the planks start to smoke you can turn the barbecue down a bit so the pears don't char. There should be lots of smoke in your backyard!
4. Once the pears are soft and smokey, about 30 minutes depending on your grill, take them off the grill.
5. Serve with some ice cream!
Title: Chocolate Cheesecake Flan
Ingredients:
- 1 1/2 sugar
- 6 evaporated milk
- 1 cream cheese
- 1 eggs
- 4
Instructions:
1. Preheat oven to 350°F
2. Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is deep golden brown, stirring constantly.
3. Pour into 9-inch round cake pan.
4. Place 4 of the chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 minutes or until chocolate is almost melted, stirring after each minute; cool.
5. Place milk and cream cheese in blender container; cover. Blend until smooth.
6. Add remaining 1/2 cup sugar, eggs and melted chocolate; cover. Blend well.
7. Pour over syrup in cake pan.
8. Place pan in larger baking pan. Add enough water to larger baking pan to come halfway up side of round pan.
9. Bake 1 hour or until knife inserted 1-inch from edge comes out clean. Remove from oven.
10. Place round pan on wire rack; cool completely.
11. Refrigerate 4 hours or overnight before unmolding.
12. To unmold, run a knife around the edge of the flan, and invert onto a plate, shaking gently to loosen. (The caramel sauce that was on the bottom of the cake pan will now be on top of the flan.).
13. Melt remaining 2 chocolate squares in small microwaveable bowl on HIGH 1 minute or until chocolate is melted, stirring after 30 seconds.
14. Use teaspoon to drizzle chocolate in 5 or 6 random crisscross designs onto a sheet of wax paper; let stand until firm.
15. Carefully remove chocolate designs from wax paper and place on top of flan to decorate.
Title: Vanilla Sugar Cookies
Ingredients:
- 3 3/4 all-purpose flour
- 1 baking powder
- 1/2 salt
- 8 unsalted butter
- 2 sugar
- 2 eggs
- 1 vanilla
Instructions:
1. Sift together flour, baking powder, and salt; set aside.
2. Beat butter and sugar until fluffy.
3. Beat in eggs one at a time, scraping down bowl each time, then add vanilla.
4. Add flour mixture and mix at low speed until dough just comes together.
5. Knead a couple of times just until smooth, then pat into a flat disk, wrap in plastic and chill until firm enough to roll.
6. Roll and cut as desired and place on parchment-lined sheets.
7. Bake at 350° for 8-10 minutes.
Title: Autumn Oat Favourites
Ingredients:
- 1/2 unsalted butter
- 1/2 light brown sugar
- 2 golden syrup
- 1/4 corn syrup
- 3/4 quick-cooking oats
- 1/2 all-purpose flour
- 1 unsweetened coconut
- 1 baking soda
- hot water
Instructions:
1. Preheat the oven to 325°F Grease two baking sheets.
2. Place the butter, sugar and syrup in a large saucepan. Heat gently until the butter has melted and the sugar has dissolved.
3. In a bowl, stir together the oats, flour and coconut, then stir this into the melted butter mixture.
4. In a small bowl, combine the baking soda with 1 teaspoon of hot water, then stir this mixture into the oat mixture.
5. When the dough is cool enough to handle, scoop up a tablespoon at a time, form it into a ball and place it on the baking sheet. Space the cookies at least two inches apart.
6. Bake until brown and crisp at the edges, 14 to 15 minutes.
Title: Harvest Apple Bars
Ingredients:
- 2 1/4 whole wheat pastry flour
- 1 oatmeal
- 2 vanilla
- 1/2 sugar
- 5 apples
- 2 cinnamon
- 1/2 nutmeg
- 8
Instructions:
1. Heat oven to 350.
2. In food processor, pulse 2 c flour, oatmeal, and 1/4 c sugar. Add cold butter spread and 1 t vanilla and pulse until mixture looks like granola, then pulse into a dough.
3. Press mixture into a greased 9 x 13 pan and bake 12 minutes.
4. Toss together apples, 1/4 c sugar, 1 t vanilla, cinnamon, and nutmeg. Spread over cooled crust and bake about 40 minutes more.
Title: Raspberry Chocolate Chip Bars
Ingredients:
- 1 flour
- 1 baking soda
- 1/2 salt
- 1/2 butter
- 1/3 light brown sugar
- 3/4
- 10
Instructions:
1. In medium bowl, combine dry ingredients.
2. In large bowl, combine butter and sugar. Add flour mixture and beat until fluffy.
3. Transfer 3/4 cup of the dough to a bowl. Toss with chocolate chips and set aside.
4. Press remaining dough into 8" square pan. Spread evenly with jam.
5. Sprinkle with chocolate chip mixture.
6. Bake at 375 for 30 minutes or until golden brown.
7. Let cool. Cut into 9 squares.
Title: Splenda Blend Sour Cream Pound Cake
Ingredients:
- 3 cake flour
- 1 1/2 Splenda granular
- 1/4 baking soda
- 1 butter
- 6 eggs
- 1 sour cream
- 2 vanilla extract
Instructions:
1. Preheat oven to 325°F; GREASE and flour a 10-inch tube pan or a 12-cup BUNDT pan; set aside.
2. Combine flour, Splenda Sugar-Blend for baking, and soda in a large mixing bowl; cut butter into flour mixture with a fork or a pastry blended until crumbly, (this procedure may be done with a mixer at the lowest speed, cover mixing bowl with a tea towel to prevent spattering, I have a guard that fits on my mixer bowl-Kitchen Aid).
3. Combine eggs, sour cream, and vanilla in a small mixing bowl; add 1/4 of the egg mixture to flour mixture; beat on low speed of an electric mixer until blended; beat at medium speed for 30 seconds or until batter is smooth, stopping to scrap down sides of bowl; REPEAT PROCEDURE 3 times.
4. Spoon batter into prepared pan; Bake for 1 hour and 20 minutes or until a tooth pick inserted in center comes out clean, cool in pan on a wire rack 10 minutes; remove from pan, cool completely on a wire rack.
Title: Nameless Spice Cake
Ingredients:
- 3/4 shortening
- 1 1/2 sugar
- 3 eggs
- 3/4 buttermilk
- 1/2 lemon juice
- 1 3/4 flour
- 1/2 baking soda
- 2 cinnamon
- 1 ground ginger
- 1 nutmeg
- 3/4 salt
- 1/2 vanilla
- 1 walnuts
- 1/2
Instructions:
1. Preheat oven 350 degrees.
2. Grease and flour two 8-9-inch cake pans or bundt pan; set aside.
3. Cream shortening and sugar together until light and fluffy.
4. Add eggs, one at time, combining each egg into the mixture well before adding another egg.
5. Add Vanilla and lemon juice/extract. Mix well.
6. Stir dry ingredients together in a separate bowl, add to mixture alternately with buttermilk. Do not over mix.
7. Add optional nuts last.
8. Pour into prepared baking pan/pans.
9. Bake @ 350 deg. for 30-35 minutes. Frost cream cheese frosting or serve with whipped cream.