lumicero/recipes-ing2inst huggingface dataset:
Title: Country Sponge Cake 1972
Ingredients:
- 6 eggs
- 1/4 cream of tartar
- 1 granulated sugar
- 1/4 salt
- 1 fresh lemon juice
- 1 lemon
- 1 cake flour
Instructions:
1. Preheat oven 325 degrees Fahrenheit.
2. In a large mixer bowl, beat the egg whites until foamy.
3. Add the cream of tartar and continue beating until stiff peaks form.
4. Set aside.
5. In other mixer bowl beat egg yolks on high speed for one minute.
6. Add the sugar, salt, lemon juice, and zest.
7. Beat on high speed for 5 minutes.
8. By hand, with a spatula, fold the flour quickly into the yolk mixture.
9. Add about 1/3 of the beaten egg whites into the mixture and fold in also.
10. Add the remaining whites in two additions, folding and combining well but not deflating the air beaten into the whites. Little patches of white still show, that's okay.
11. Place in an UNGREASED angel food TUBE pan.
12. Bake for 40 minutes; top will be a nice golden brown.
13. Remove from oven to a rack to cool for one hour undisturbed.
14. Loosen around edges and bottom with sharp knife.
15. Tip cake out of pan onto rack and cool completely before serving or storing.
Title: Linzer Heart Sandwich Cookies
Ingredients:
- 2 unbleached all-purpose flour
- 2/3 cinnamon
- 1/4 butter
- 1 granulated sugar
- 2/3 egg
- 1 vanilla extract
- 1/2 confectioners' sugar
- 1/8 - 1/4
Instructions:
1. In a small bowl, combine flour, ground almonds, and cinnamon. Set aside.
2. In another bowl, beat butter and sugar with an electric mixer until light and fluffy.
3. Add egg, vanilla, and almond extract. Mix well.
4. Add flour mixture to butter mixture, mixing only until incorporated.
5. Divide dough into 2 pieces. Press each piece into a small disk (about 1-inch thick) between two sheets of parchment paper. Wrap each piece in plastic wrap and refrigerate for 2 hours or until firm enough to roll (the dough is very sticky to work with otherwise).
6. Preheat oven to 350 degrees.
7. Work with one piece of dough at a time while the remainder stays in the fridge. On a floured surface, roll out one disk of dough 1/8-inch thick.
8. Using cookie cutters of your choosing (I love hearts), cut out pieces of dough. For half of your cookies, punch out the center of the cookies with a smaller cookie cutter for that classic Linzer sandwich presentation.
9. Any remaining dough scraps can be reused, but they must be chilled for at least 30 minutes before they are rerolled.
10. Bake cookies 10-12 minutes or until lightly golden.
11. Cool on cookie sheet for 2 minutes, then transfer to cooling rack to cool completely.
12. Once cool, spread the whole/bottom cookies with about a teaspoon of jam (or filling of your choosing).
13. Dust the top of the top cookies with confectioners' sugar.
14. Gently sandwich jam'ed bottom and top cookies together.
Title: Mocha Semifreddo
Ingredients:
- 4 amaretti cookies
- 3 unsalted butter
- 3/4 sugar
- 8 dry marsala wine
- 1/3 salt
- 2 heavy cream
- 1
Instructions:
1. spray 9X5X3 metal loaf pan with cooking spray.
2. line the pan with plastic wrap with excess over the sides.
3. finely grind the cookies in a food processor.
4. add the melted butter and process until crumbs are moistened and press into bottom of loaf pan, refridgerate.
5. set a double boiler or sauce pan up with water and heat to a simmer.
6. whisk 1/2 cup of sugar, egg yolks, espresso, marsals and salt into a large metal bowl or the top of a double boiler.
7. set bowl over simmering water.
8. whisk egg mixture until thick and reaches a temp of 160.
9. set custard in a bowl of ice to cool completely.
10. beat cream and remaining sugar in another bowl till soft peaks form.
11. fold whipped cream into custard.
12. spoon into crust and freeze at least 8 hours and up to 3 days.
13. invert onto platter and cut into 1" slices.
14. time does not include chill.
Title: Vanilla Cake
Ingredients:
- 1/2 butter
- 3/4 sugar
- 2 baking powder
- 1/4 salt
- 2 eggs
- 1/2 milk
- 1 vanilla extract
- 1 1/3 flour
Instructions:
1. Mix butter, sugar, baking powder, and salt together.
2. Add eggs and mix at least 2 minutes on low.
3. Add milk and vanilla and mix some more.
4. Add flour and mix until a creamy mixture.
5. Pour in cupcake liners.
6. Bake at 350 degrees Fahrenheit for 30 minutes.
Title: Mascarpone Creme "custard"
Ingredients:
- 4 mascarpone
- 1/4 milk
- 1/3 powdered sugar
- 1/4 water
- 1 unflavored gelatin
- 1/2 vanilla
Instructions:
1. Blend mascarpone, milk, powdered sugar with an electric mixer.
2. Pour water into a microwave safe bowl or a saucepan, then sprinkle gelatine on top.
3. Allow gelatine to bloom in water for at least 30 seconds.
4. Boil gelatine-water mixture for at least 30 seconds, then remove from heat.
5. Combine gelatine mixture, mascarpone mixture, and vanilla using electric mixer.
6. Allow mascarpone creme to set slightly in refrigerator for about 30 minutes, then blend again with mixer.
7. Use this creme with pastries, fruit tarts, or parfaits.
Title: Coconut Cream Meringue Pie
Ingredients:
- 2/3 sugar
- 1/4 cornstarch
- 1/4 salt
- 2 milk
- 3 flaked coconut
- 1 butter
- 2 margarine
- 1/2 vanilla extract
- 3 cream of tartar
- 1/4 sugar
- 6 flaked coconut
- 1
- 1/2
Instructions:
1. In saucepan, combine the sugar, cornstarch and salt.
2. Gradually stir in milk until smooth.
3. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Gradually stir in 1 cup hot filling into egg yolks; return all to the pan, stirring constantly.
5. Bring to a gentle boil; cook and stir for 2 minutes.
6. Remove from heat; stir in chopped coconut, butter and vanilla until butter is melted.
7. For meringue, in a mixing bowl, beat the egg whites on medium speed until foamy.
8. Add cream of tartar, beat until soft peaks form.
9. Gradually beat in sugar, 1 T at a time, on high until stiff peaks form.
10. Pour hot filling into crust.
11. Spread with meringue, sealing edges to crust.
12. Sprinkle with flaked coconut.
13. Bake at 350 degrees for 13-15 minutes or until golden brown.
14. Cool on a wire rack for 1 hour; chill for 1-2 hours before serving.
15. Refrigerate leftovers.
Title: Blueberry Napoleon
Ingredients:
- 1 puff pastry sheet
- 1 French vanilla instant pudding
- 1 milk
- 2 powdered sugar
- 1/2 milk
- 2 frozen blueberries
- 1 fresh blueberries
- 1/2 sugar
- 2 cornstarch
- 3 lemon juice
Instructions:
1. Thaw Pastry.
2. Heat oven to 400 degrees;
3. cut pastry into 3 parts ;.
4. Bake on 2 sheets covered with parchment paper. Bake 15 minute
5. Cool and cut lengthwise-6 pcs.
6. Prepare pudding as directed but with only 1 cup of milk;.
7. Fold in whipped topping. Cover and refridgerate.
8. Stir powdered sugar and 2 tsp of milk in a small bowl.
9. Ice top of 2 pcs of pastry.
10. Blueberry sauce :.
11. Combine blue berries, cornstarch, sugar and lemon juice .
12. Stir over med heat until cornstarch dissolves; then boil until thickened about 4 to 5 minute.
13. Let cool.
14. Spread 3/4 cp pudding then 1/3 of sauce on a pc of the pastry top with pc of pastry add another layer of pudding and then sauce,ending with iced pastry.
Title: Spice Raisin Cake
Ingredients:
- 1 plain fat-free yogurt
- 1/2 light brown sugar
- 1 egg
- 1 vanilla extract
- 1 all-purpose flour
- 2 1/2 ground nutmeg
- 1 ground cinnamon
- 1 ground cloves
- 1/4 baking soda
- 1 seedless raisin
- 1
Instructions:
1. Preheat over to 350°F Lightly grease a 9x9 inch baking pan.
2. In a large bowl, beat margarine until well creamed.
3. Add egg and vanilla and beat until well combined.
4. Stir in yogurt.
5. Sift together flour, nutmeg, cinnamon, cloves and baking soda.
6. Fold into yogurt mixture.
7. Add raisins and mix until just combined.
8. Spoon mixture into prepared pan.
9. Bake 35-45 minutes or until tester inserted in center of cake comes out clean.
10. Cool 5 minutes on rack.
Title: Lower Fat Chocolate Tofu Pie!
Ingredients:
- 2 stevia
- 1 cocoa powder
- 1/4 soymilk
- 1/4 lite silken firm tofu
- 16 vanilla
- 12 salt
- 1
- 1/2
Instructions:
1. combine fiber one, stevia, cocoa powder, and soymilk in blender until a firm "dough". arange in pie dish and bake for 12 minutes or until crisp.
2. Mix the tofu, salt, and vanilla in the blender. Put most of the chocolate chips (save some, about 1/4 cup) into the saucepan and cook over medium heat until melted. Add melted chocolate to the blender and mix until smooth. Stir in remaining chocolate chips, then pour entire mixture into pie crust and refrigerate for about 3 hours. Enjoy!
Title: Spiced Oatmeal Cookies
Ingredients:
- 4 margarine
- 3 sugar
- 2 unsweetened applesauce
- 3/4 vanilla
- 1/4 whole wheat flour
- 1/4 baking soda
- 1 ground cinnamon
- 1 salt
- 1 chai tea mix
- 1/2 Quaker Oats
- 1/4 apple
- 2
- 1 1/2
- 1
- 1/2
Instructions:
1. Heat oven to 350°F Lightly spray cookie sheet with cooking spray.
2. In large bowl, beat margarine and sugar together until creamy. Add egg whites; beat well. Add applesauce, apple juice concentrate, peanut butter and vanilla; beat well. Add combined flour, baking soda, cinnamon, chai tea spice powder and salt; mix well. Add oats; mix well. Blend in apples and peanuts.
3. Drop dough by rounded teaspoonfuls onto cookie sheets.
4. Bake 15 to 17 minutes or until firm to the touch and light golden brown. Cool 1 minute on cookie sheets. Cool completely. Store tightly covered.
Title: Nectarine Blueberry Cobbler
Ingredients:
- 5 nectarines
- 2 blueberries
- 1/3 sugar
- 8 butter
- 1/2 flour
- 1/2 sugar
- 1/2 baking powder
- 1/2 lemon
- 1/8 salt
- 1 egg
- 1 vanilla
- 1/2
Instructions:
1. Preheat the oven to 375 degrees.
2. Toss the fruit with the 1/3 cup sugar and lemon zest in a baking dish.
3. Mix the softened butter with the flour, salt, baking powder, and crushed rice cereal until well blended.
4. Beat in the egg and vanilla.
5. Drop the flour mixture onto the fruit, it will look like little mounds of topping.
6. Bake until golden brown, approximately 45 minutes.
Title: Baked Hot Cross Bun Pudding
Ingredients:
- 6 butter
- 6 evaporated milk
- 3 sugar
- 2 vanilla
- 3 ground cinnamon
- 1 ground nutmeg
- 1 eggs
- 1/2
- 3
Instructions:
1. Heat oven to 325 deg F/160 deg Celsius.
2. Grease a suitable oven dish.
3. Slice the hot cross buns into thick slices, and lightly butter one side of each slice, and also top each buttered half with a little apricot jam. Use more jam if the amount given isn't enough. I didn't measure what I used.
4. Arrange the slices in overlapping style, to fit into your greased dish.
5. In a bowl, put the rest of the ingredients: evaporated milk, sugar, vanilla, spices and eggs. Whisk well together.
6. Pour this custard evenly over the bun slices. Leave the pudding for 5 - 10 minutes or so, for the bun slices to absorb most of the liquid.
7. Bake about 40 - 45 minutes, or until the custard has set and the pudding is baked through.
8. Serve with Greek-style yoghurt.
Title: German Chocolate Sheet Cake
Ingredients:
- 1 egg
- 1 water
- 2 sweetened flaked coconut
- 1 3/4 pecans
- 1 margarine
- 1/3 powdered sugar
- 1/3 vanilla extract
- 1/4 nonfat milk
- 1
- 1/3
- 1
- 3 -4
Instructions:
1. Beat cake mix and next 3 ingredients at medium speed with an electric mixer 3 to 4 minutes or until creamy.
2. Pour batter into a 15x10" jellyroll pan coated with cooking spray.
3. Bake at 350* for 15 minutes.
4. Combine sweetened condensed milk, coconut and pecans; spread over warm cake.
5. Broil, on lowest rack in oven, about 2 minutes or until golden.
6. Remove from oven and cool.
7. Beat margarine and next 3 ingredients at medium speed with electric mixer until blended; gradually add fat-free milk, beating until smooth.
8. Spread over cake.
Title: Marbled Cinnamon Marzipan Brownies
Ingredients:
- 1 unsalted butter
- 4 sugar
- 2 cinnamon
- 1 vanilla
- 2 eggs
- 4 all-purpose flour
- 1 almond paste
- 1 cinnamon
- 1/4 egg
- 1
Instructions:
1. Heat oven to 350°F Spray 13x9-inch pan with nonstick cooking spray. Melt butter in medium saucepan over low heat. Add chocolate; cook and stir 1 to 2 minutes or until melted. Remove from heat. Stir in sugar, 1 teaspoon cinnamon and vanilla. Add 4 eggs, one at a time, beating well after each addition. Add flour; mix until smooth. Spread batter evenly in pan.
2. Crumble almond paste into food processor. Process until finely chopped. Add 1/4 teaspoon cinnamon and 1 egg; process until completely smooth. Drop almond mixture by small spoonfuls onto brownie batter. Swirl with knife.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out almost clean. Cool on wire rack.
Title: Rachael Ray's Creme De Menthe Parfaits
Ingredients:
- 1 creme de menthe
- French vanilla ice cream
- fresh mint leaves
- raspberries
Instructions:
1. In parfait cups or cocktail glasses layer creme de menthe with french vanilla ice cream.
2. Garnish with your choice of garnishes.
Title: Dairy-Free, Wheat-Free, Egg-Free Snickerdoodles
Ingredients:
- 1/2 sugar
- 1 vanilla
- 1 1/2 baking powder
- 1 baking soda
- 2 vinegar
- 2 water
- 2 sugar
- 1 3/4 cinnamon
- 3/4
- 1/4
- 1/2
Instructions:
1. preheat oven to 350 degrees.
2. cream margarine and sugar.
3. add egg substitute and vanilla.
4. in another bowl mix the flours and baking powder.
5. add everything together to make dough.
6. drop by 1/2 tbsp measure into cinnamon sugar.
7. roll to coat.
8. place on greased cookie sheet.
9. bake 10-12 minutes.
Title: Peanut Butter Cheese Cookies
Ingredients:
- 1/2 peanut butter
- 1 sharp cheddar cheese
- 2/3 unsalted butter
- 1 1/2 all-purpose flour
- 1/2 salt
Instructions:
1. In a medium bowl, combine the peanut butter, cheese, butter, flour and salt. Mix well.
2. Cover and chill for 1 hour.
3. After 1 hour of chilling, heat the oven to 375 Degrees F.
4. Drop spoonfuls of dough 2 inches apart on a cookie sheets.
5. Bake for 10 to 12 minutes or until golden brown.
Title: Chunky Chewy Choc-Chip Cookies
Ingredients:
- 185 butter
- 1 brown sugar
- 1/2 caster sugar
- 1 1/2 self raising flour
- 1/2 plain flour
- 1 egg
- 1 vanilla essence
- 1 dark chocolate
- 2
- 200
Instructions:
1. Melt butter and cool. Meanwhile combine sugars, sifted flours and macadamias in a large bowl.
2. Add combined butter, egg, egg yolk and essence; mix to a soft dough. Stir in chocolate.
3. Place level scoops of biscuit dough about 6cm apart on lightly greased oven trays.
4. Bake in moderate oven 180 degrees for about 18 minutes or until browned lightly. Cool on trays.
Title: Ginger Peach Upside Down Cake
Ingredients:
- 3/4 brown sugar
- 1/4 butter
- 2 gingerroot
- 1 butter
- 1/2 granulated sugar
- 3/4 eggs
- 2 vanilla
- 1 all-purpose flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1 ground ginger
- 1 salt
- 1/2 sour cream
- 1/4
- 1
Instructions:
1. Wrap foil over bottom and halfway up side of 9-inch (2.5 L) springform pan. Grease pan; set aside.
2. In small saucepan, melt brown sugar with butter over medium heat until sugar is dissolved, about 2 minutes; pour into prepared pan.
3. Starting at edge, arrange peaches, slightly overlapping, in concentric circles to cover completely.
4. Sprinkle with ginger; set aside.
5. Cake: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time.
6. Beat in vanilla.
7. In separate bowl, whisk together flour, baking powder, baking soda, orange rind, ginger and salt.
8. Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream.
9. Spoon over peaches and spread without disturbing peaches.
10. Set on rimmed baking sheet.
11. Bake in bottom third of 350°F (180°C) oven until top springs back when lightly touched, about 1 hour.
12. Let cool in pan on rack for 15 minutes.
13. Invert onto flat serving plate.
Title: Tropical Brittle
Ingredients:
- 1 sugar
- 1 light corn syrup
- 1 1/2 vanilla extract
- 1/2 baking soda
- 1/2 sweetened coconut
- 1
Instructions:
1. Coat a large non stick baking sheet with nonstick spray.
2. Combine sugar and corn syrup into a heavy bottom 3 quart saucepan and mix.
3. Cook on medium-high heat and stir occasionally, until temp reaches 275 degrees.
4. Stir in nuts and continue cooking, stir occasionally, until temp reaches 305 degrees.
5. Set aside.
6. Quickly stir in baking soda,vanilla and coconut.
7. Spread mixture evenly onto baking sheet with a greased offset wooden spoon.
8. After brittle has completely cooled.
9. Loosen and break into medium large pieces.
10. Store in airtight container for 2 week.
Title: Raspberry Brownies
Ingredients:
- 350 dark chocolate
- 250 unsalted butter
- 3 eggs
- 250 brown sugar
- 110 plain flour
- 1 baking powder
- 175 fresh raspberries
Instructions:
1. Preheat the oven to 170C and grease a 23cm square cake tin.
2. Put the chocolate and butter in a saucepan set over a low heat and gently melt, stirring occasionally. Do not overheat, the chocolate will go crumbly! Remove from the heat and cool slightly.
3. Whisk the eggs until thick, then gradually add the sugar and beat until glossy.
4. Beat in the cooled (but still warm) melted chocolate mixture, then GENTLY fold in the flour, baking powder and a pinch of salt. Do not overmix.
5. Pour in a little over half the brownie mixture into the prepared tin. Scatter over the raspberries, then cover with the remaining mixture.
6. Bake for about 40 minutes or until the surface is cooked. The brownies will be cooked when a skewer inserted into the middle comes out with just a little mixture sticking to it.
7. Remove from the oven, place the tin on a wire rack and allow to rest for about 15-20 minutes. Cut the brownies into squares and carefully remove them from the tin when cold.
Title: Little Peanut Butter Cup Treats
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 granulated sugar
- 1 egg
- 1/2 creamy peanut butter
- 1/2 vanilla
- 1 1/4 all-purpose flour
- 3/4 baking soda
- 1/2 salt
- 42
Instructions:
1. Combine butter, sugars, egg, peanut butter and vanilla in mixing bowl; beat until smooth.
2. In separate bowl, combine flour, baking soda and salt; add to creamed mixture.
3. Cover dough and chill.
4. When cold enough to handle easily,roll in small (walnut-sized) balls, place each ball in greased miniature muffin tins.
5. Bake at 375 degrees for 8-9 minutes.
6. Remove from oven, gently press 1 peanut butter cup into each cookie to make depression. (I placed the candies in the freezer to make them easier to handle when placing in the cookie.).
7. Cool in pan 10 minutes; remove from pan and cool on rack.
8. Store in cool place until serving time.
Title: Buttermilk Pudding With Pomegranate Compote
Ingredients:
- 1/4 cold water
- 2 1/4 milk
- 2 unflavored gelatin
- 1 heavy cream
- 1/2 sugar
- 2 creme fraiche
- 1/4 buttermilk
- 3/4 fresh lemon juice
- 1/2 vanilla extract
- 4 kosher salt
- 1/3 lemon peel
- 1/3 red wine
- 1/2 sugar
- 1/2 pomegranate seeds
- 1/8 salt
- 2 lemon juice
Instructions:
1. In a small bowl combine the water or milk and the gelatin, and set aside.
2. In a saucepan over medium heat, bring heavy cream and sugar to a simmer, stirring until the sugar is dissolved.
3. Immediately remove from heat and add the gelatin mixture, stirring until completely dissolved. Cool 5 minutes.
4. Transfer to a mixing bowl and whisk in the creme fraiche until blended, then whisk in the buttermilk, lemon juice, vanilla and salt.
5. Strain and stir in the lemon peel.
6. Divide into eight 1 cup ramekins. Cover with plastic wrap and chill until set, 2 to 3 hours.
7. Meanwhile, prepare the pomegranate compote. In a medium saucepan combine the wine and sugar and bring to a simmer, stirring until the sugar is dissolved. Simmer, uncovered, about 3 minutes, until slightly reduced and syrupy. Remove from heat and cool completely.
8. Before serving, combine the pomegranate seeds, orange, and salt. Pour over the wine syrup and stir in the lemon juice. Serve immediately.
Title: Ann's Soft Sugar Cookies
Ingredients:
- 1 butter
- 1 1/2 powdered sugar
- 1 egg
- 1 vanilla
- 1/2 flour
- 2 1/2 baking soda
- 1 cream of tartar
- 1
Instructions:
1. Mix together butter, sugar, egg, vanilla, and almond extract in a large bowl.
2. In another bowl stir together flour, soda, and cream of tartar.
3. Slowly add the dry mixture to the wet ingredients.
4. Cover and refrigerate for 2 hours.
5. Preheat oven to 375.
6. Divide dough in half.
7. On a lightly floured surface roll each half to 3/16 of an inch.
8. Cut out shapes as desired and sprinkle with sugar.
9. Bake on cookie sheets for about 8 minutes.
Title: Twice Baked Lady Apples With Brie, Raisins and Dates
Ingredients:
- 6 apples
- 1 apple cider
- 1/2 light brown sugar
- 1/2 golden raisin
- 1/4 brandy
- 4 dates
- 1 shallots
- 2 sherry wine vinegar
- 1/2 grainy mustard
- 1 olive oil
- 1/2 Belgian endive
- 3
Instructions:
1. To prepare apples:
2. Heat oven to 350°F Cut a small slice from top of each apple. Scoop out core. Place in baking pan. Spoon cider and brown sugar over apples. Bake 45 to 55 minutes or until tender. Meanwhile, soak raisins in brandy. When apples are tender, combine drained raisins, cheese and ½ cup of the dates in small bowl. Fill centers of apples with cheese mixture. Sprinkle with salt and pepper. Bake 10 minutes or until cheese is melted.
3. To prepare vinaigrette:
4. In small saucepan, cook remaining ½ cup dates with ½ cup water until dates are soft and pureed. In blender or food processor, combine the cooked dates, shallots, sherry vinegar and mustard. Blend until smooth. While blender is running, slowly pour in oil. Blend until thick and smooth. Season with salt and pepper.
5. Final preparation: Serve each apple with some of the endive. Drizzle vinaigrette over the endive.
Title: Nana's Chocolate Frosting
Ingredients:
- 4 butter
- 1/3 powdered sugar
- 1 milk
- 1/2 vanilla
- 2
Instructions:
1. Combine chocolate and butter in large saucepan.
2. Cook over low heat until melted; stirring constantly.
3. Remove from heat; cool.
4. Sift sugar; add to chocolate alternately with milk and vanilla.
5. Beat at high speed until of spreading consistency.
Title: Sugar Free, Egg Free and Fat Free Chocolate Mug Cake
Ingredients:
- 4 self raising flour
- 2 Splenda sugar substitute
- 3 skim milk
- 3 low-fat vanilla yogurt
- 3
Instructions:
1. Mix all ingredients together in a large mug.
2. Microwave for 3 minutes.
3. Enjoy!
Title: Perfect Pumpkin Bars
Ingredients:
- 1 eggs
- 1/4 sweetened condensed milk
- 4 solid pack pumpkin
- 1 ground cinnamon
- 1 salt
- 1
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Mix cake mix, oil, 1 egg, nuts.
3. Press into a greased 13x9" pan.
4. Stir together pumpkin, condensed milk, almond extract, salt, remaining eggs, and reserved 1/2 cup cake mix.
5. Pour over crust.
6. Bake for 40-50 minutes.
Title: Pistachio Poke Cake (St. Patty's Day Cake)
Ingredients:
- 18 1/2 water
- 3 instant pistachio pudding mix
- 1/4 powdered sugar
- 1 1/4 Cool Whip
- 3 1/2
- 2
- 1/8
- 8
Instructions:
1. mix and bake cake according to package in 13x9 in pan.
2. while hot poke holes with a small spoon handle or skewer.
3. mix pudding mix with powdered sugar, whisk in milk.
4. while runny immediately pour over the warm cake.
5. cool completely and frost with cool whip or pudding (or mix).
6. refrigerate at least 1 hour, or overnight.
Title: Ww 3-Point Hershey's Cake
Ingredients:
- 1 1/4 flour
- 1/3 baking soda
- 1 reduced fat margarine
- 6 sugar
- 1 skim milk
- 1 vinegar
- 1 vanilla
- 1/2
Instructions:
1. Heat oven to 350. Spray two 8-inch round or one 13x9 cake pan with cooking spray.
2. Stir together flour, cocoa and baking soda.
3. In saucepan over low heat, melt lowfat margarine, stir in sugar. Remove from heat.
4. Add milk, vinegar and vanilla to mixture in saucepan; stir.
5. Add flour mixture; stir with whisk until well blended.
6. Pour evenly into prepared pans. Bake 20 minutes or until wooden pick comes out clean.Cake is moist, so a little stain on the toothpick is ok.
7. Cool 10 minutes; remove from pans to wire racks. Cool completely.
8. Frosting:
9. In small mixer bowl, stir together 1 envelope dream whip, 1/2 cup cold skim milk, 1 T cocoa, and 1/2 t. vanilla. Beat on high about 4 minutes until soft peaks form. This step takes forever. Don?t give up.
10. For variations on the frosting, leave out the cocoa; add 1/4 t. almond extract instead of vanilla; add 1 T very strong coffee for mocha frosting.
11. Spread one cake layer with half the frosting. Top with other cake layer, spread remaining frosting on top. Refrigerate 2 or 3 hours, until chilled.
12. Keep leftovers in refrigerator, covered.