lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Cake With Browned Butter Frosting
Ingredients:
- 1 banana
- 1 water
- 1 eggs
- 3 butter
- 1/2 powdered sugar
- 4 vanilla
- 2 milk
- 3 -5
Instructions:
1. Heat oven to 350 (325 for dark pan). Grease bottom only of 13x9-inch pan with shortening. Make cake mix as directed on box adding mashed banana with water and eggs. Pour batter into pan.
2. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3. In 3-quart saucepan, melt butter over medium heat. Cook 4 to 6 minutes; stirring constantly and watching closely, until batter just begins to turn golden (butter will get foamy and bubble). Remove from heat. Cool 15 minutes.
4. With electric mixer on low speed, beat in powdered sugar, vanilla and enough milk until frosting is smooth and desired spreading consistency. Frost cooled cake.
Title: Chocolate Espresso Cake
Ingredients:
- 4 all-purpose flour
- 2 baking soda
- 1 salt
- 1/2 light brown sugar
- 1 1/2 butter
- 1 eggs
- 4 instant espresso coffee powder
- 2 instant coffee granules
- 1 vanilla extract
- 1 buttermilk
- 1/4 granulated sugar
- 2 water
- 1 instant espresso powder
- 4 instant coffee granules
- 2 instant espresso powder
- 3 instant coffee granules
- 1 milk
- 1/2 butter
- 1/8 vanilla extract
- 4 salt
- powdered sugar
Instructions:
1. For the cake:
2. Preheat oven to 350°.
3. Grease and line two 9-inch-round baking pans with wax paper.
4. Microwave baking bar in small, uncovered, microwave-safe bowl on HIGH (100%power) for 1 minute. Stir. Sections may retain some of their original shape. If necessary, microwave at additional 10-to-15-second intervals,stirring just until smooth. Cool to room temperature.
5. Combine flour, baking soda and salt in small bowl. Beat brown sugar, butter, eggs, instant coffee and vanilla extract in large mixer bowl for 3 minutes. Gradually add melted chocolate and continue beating for an additional minute. Beat flour mixture into creamed mixture alternately with buttermilk. Pour into prepared pans.
6. Bake for 22-38 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Run knife around edges of cakes. Invert onto wire racks; remove wax paper. Cool completely.
7. Brush cakes with Coffee Glaze over cake layers. Spread Mocha Buttercream frosting between layers and over top and sides of cake.
8. For Coffee Glaze:
9. Microwave granulated sugar, water and instant coffee in small, uncovered, microwave-safe bowl on HIGH (100% power) for 30 seconds. Stir until sugar and coffee are dissolved.
10. For Mocha Buttercream Frosting:
11. Microwave baking bar in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; Stir. Sections may retain some of their original shape. If necessary, microwave at 10-to-15-second intervals, stirring just until smooth. Cool to room temperature.
12. Dissolve instant coffee in milk in glass measure. Beat butter, vanilla extract and salt in large mixer bowl for 3 minutes. Beat in melted chocolate until blended, scraping occasionally. Gradually beat in powdered sugar until light and fluffy. Beat in coffee mixture, 1 tablespoons at a time, until desired spreading consistency.
Title: Maraschino Cherry Almond Cookies
Ingredients:
- 1 unsalted butter
- 2/3 powdered sugar
- 1 1/2 eggs
- 2 salt
- 1/8 all-purpose flour
- 2 maraschino cherry
- 2/3 lemon juice
- 2 vanilla extract
- 2 powdered sugar
- 1/2
- 3
Instructions:
1. Place the butter in a mixing bowl, and beat with an electric mixer on high speed until smooth and creamy, about 2 minutes. Gradually beat in 2/3 cup of confectioners' sugar, then add almond extract, eggs, and salt, and beat until the mixture is fluffy and well combined, about 3 more minutes. Reduce mixer speed to medium, and gradually beat in flour until the dough is smooth, about 1 minute. Gently stir in the maraschino cherries.
2. Form the dough into 2 logs about 1 inch in diameter, roll each log in plastic wrap or waxed paper, and refrigerate until thoroughly chilled, at least 2 hours.
3. Preheat oven to 350 degrees F (175 degrees C). Line several baking sheets with parchment paper.
4. Cut each dough log into about 25 slices about 1/2-inch thick, and place the cookies on the prepared baking sheets, leaving about 1/2 inch of space between each cookie.
5. Bake in the preheated oven until the cookies are set but not browned, 12 to 14 minutes. Remove to cooling racks to cool to room temperature, about 15 minutes.
6. To make icing, beat egg whites with lemon juice until frothy, about 1 minute, then beat in vanilla extract and confectioners' sugar, a cupful at a time, until the icing is smooth and spreadable. Spread about 1 teaspoon of icing on each cooled cookie, and let the icing harden before stacking.
Title: Lemon-Coconut Sheet Cake
Ingredients:
- 1 butter
- 2 margarine
- 5 sugar
- 2 1/2 eggs
- 1 all-purpose flour
- 1 baking powder
- 1/4 baking soda
- 1 salt
- 1 buttermilk
- 1/2 coconut
- 1/2 lemon slice
- 1/2 butter
- 4 powdered sugar
- 3 milk
- 2 lemon juice
- 1 lemon rind
- 1/2 vanilla extract
- 1/2
Instructions:
1. Make the cake: cream butter; gradually add sugar, beating well with electric mixer.
2. Add in eggs, one at a time, beating well after each addition.
3. In another bowl, combine flour, baking powder, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture.
4. Stir in grated coconut and flavorings.
5. Pour batter into greased and flour 13 x 9 inch baking pan; bake in preheated 350° oven for 35-40 minutes or until a pick comes out clean.
6. Meanwhile make frosting: cream softened butter; add the remaining ingredients, beating until smooth.
7. When cake is done, remove from oven and cool in pan for 10 minutes.
8. Remove cake from pan and place on a serving tray; let cake cool completely.
9. Spread frosting on top and sides of cake; garnish with lemon slices, if desired.
Title: Lemon Squares
Ingredients:
- 1 all-purpose flour
- 1/2 butter
- 1/4 margarine
- 2 confectioners' sugar
- 1 eggs
- 1/2 granulated sugar
- 1/2 baking powder
- 2 -3 salt
- lemon juice
- confectioners' sugar
Instructions:
1. Heat oven to 350 degrees.
2. Mix thoroughly, flour, butter and confectioners sugar.
3. Press into 8x8x2" pan building edge up to 1/2".
4. Bake for 20 minutes.
5. Beat remaining ingredients till lite and fluffy.
6. Pour over hot crust.
7. Bake about 25 minutes or just until no imprint remains when lightly touched in center.
8. Cool.
9. Sprinkle with confectioners sugar.
10. Cut into squares.
Title: Macadamia and Ginger Panforte
Ingredients:
- 1 3/4 flour
- 1/4 mixed spice
- 1 white pepper
- 1/4 cinnamon
- 1/4 crystallized ginger
- 1 corn syrup
- 2 caster sugar
- 1 vanilla essence
- 3/4 icing sugar
- 1
Instructions:
1. Sift the flour, cocoa, mixed spice, pepper and cinnamon into a large bowl. Stir in ginger and nuts, make a well in the centre.
2. Warm the syrup in a saucepan over a low heat. Sprinkle in castor sugar and stir continuously until sugar has dissolved.
3. Add vanilla essence and bring to the boil.
4. Once the mixture is boiling remove it from the heat and allow the bubbles to subside.
5. Pour the liquid into the well in the dry ingredients and mix with a sturdy wooden spoon until incorporated. The mixture become quite hard to mix.
6. Press the dough into a well-greased 23cm spring-form cake tin lined with baking paper and press down firmly with your hands.
7. If your hands get sticky, wet them slightly.
8. Bake at 170 C for 30 minutes. The centre will be soft and the edges firm.
9. Cool in tin for at least 30 minutes before turning out on to a cake rack. Cool thoroughly. If possible, keep the panforte in an airtight container 2 - 3 days.
10. Serve dusted with a thick layer of icing sugar and cut into tiny wedges.
11. If making small panforte, divide the mixture between four 10cm greased cake tins lined with baking paper. Bake at 170 C for 20 minutes.
Title: My Sour Cream Sugar Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla extract
- 1 sour cream
- 5 flour
- 2 baking powder
- 1/2 salt
- 1/2 ground nutmeg
Instructions:
1. Preheat oven to 350.
2. Cream butter and sugar. Beat in eggs, vanilla and sour cream.
3. Combine dry ingredients.
4. Blend into creamed mixture slowly. The dough will be light and sticky.
5. Cover and wrap dough and chill overnight.
6. On lightly floured surface, roll the dough to 1/8th inch.
7. Cut into desired shapes.
8. OR work dough into a log and slice to make round cookies.
9. Place on silpat covered sheet. (you can sprinkle with colored sugar before baking if you don't want to ice them.).
10. Bake 8-10 minutes until very light brown.
11. Remove from sheet and place on wire rack to cool.
12. Decorate as desired.
Title: 5-Ingredient Toblerone Shortbread Cookies
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 1 1/2 all-purpose flour
- 1/4 cornstarch
- 2 -3
Instructions:
1. Cream butter and sugar in a medium bowl. Beat until light and fluffy.
2. Add flour and cornstarch gradually while beating continuously. Beat until light.
3. Take one teaspoon of shortbread mixture and slightly flatten between palm of your hands.
4. Place one triangle of Toblerone in the center of the shortbread and top with another slightly flattened teaspoon of shortbread mixture. Seal edges of cookie perimeter with fingers.
5. Bake in oven at 375 degrees F (190 degrees C) for 12-14 minutes.
Title: Chocolate Twinkie Trifle
Ingredients:
- 20 instant chocolate pudding mix
- 1 milk
- 3 frozen non-dairy topping
- 1/2
- 1
- 8 1/2
Instructions:
1. Cut 10 of the Twinkies in half lengthwise and arrange standing upright, filling side in, around a 4-quart trifle bowl or a deep glass bowl.
2. In a bowl, combine the pudding mix and milk and stir according to the package instructions.
3. Crumble the remaining 10 Twinkies, reserving 1/2 cup for the topping.
4. Place half of the Twinkie crumbs in the bottom of the trifle bowl.
5. Layer with half of the chocolate syrup, half of the pudding, half of the whipped topping, and half of the crushed candy bars.
6. Repeat the layers of Twinkie crumbs, syrup, pudding, and whipped topping.
7. Combine the remaining crushed candy bars with the reserved 1/2 cup Twinkie crumbs and sprinkle over the trifle.
8. Refrigerate for 4 to 5 hours before serving.
Title: Russian Creme
Ingredients:
- 3/4 sugar
- 1/2 water
- 1 unflavored gelatin
- 1 sour cream
- 1 1/2 creme fraiche
- 1 vanilla
- strawberry
- blueberries
Instructions:
1. Combine sugar, water, and gelatin in small saucepan and blend well.
2. Let stand 4 to 5 minutes.
3. Place over medium heat and bring to boil, stirring constantly.
4. Remove from heat.
5. Gradually blend in cream.
6. Combine creme fraiche and vanilla in medium bowl.
7. Gradually add hot sugar mixture, whisking constantly until smooth.
8. Pour into 6 or 8 wine glasses or desert dishes.
9. Cover and refrigerate 4 to 6 hours.
10. Garnish with sliced strawberries and blueberries.
Title: Mozart Cake
Ingredients:
- 4 eggs
- 1/2 granulated sugar
- 3/4 flour
- 1 flour
- 1/2 cornstarch
- 1 cornstarch
- 1/2 baking powder
- 2 heavy cream
- 1 1/4 pistachios
- 1 marzipan paste
- 2 almond paste
- 1 pistachios
- 1 heavy cream
- 3/4 powdered sugar
- 1
Instructions:
1. Beat egg whites until stiff but not dry, gradually adding granulated sugar.
2. Next, mix in the egg yolks one at a time, just enough to combine.
3. Sift together flour, baking powder, and cornstarch; gradually & gently fold into the egg mixture to combine - be careful not to deflate the egg whites by overmixing.
4. Line a large nonstick springform pan with parchment paper and fill with the batter.
5. Bake in a preheated oven at 350 F (175 C or gas mark 2) for 30 minutes - it will only rise up partway.
6. Let cool completely.
7. Meanwhile, heat 1/2 cup of the cream in a small pan over medium-low heat, then stir in the milk chocolate until it melts and is smooth(takes about 5 minutes.)
8. Remove pan from heat and let cool for 1 hour at room temperature.
9. Finely grate the bittersweet chocolate using a microplane grater and divide into two portions.
10. Beat 1 1/2 cups of the cream until stiff peaks form.
11. Stir chopped nuts and half (one portion) of the grated chocolate gently into the cooled melted chocolate mixture.
12. Gently fold together the whipped cream and the cooled melted chocolate mixture until just combined.
13. Remove ring from springform pan and carefully slice the cake into three even (very thin)layers using a large serrated knife.
14. Place one cake layer on a large plate, spread with 1/3 of the chocolate ganache, then top with another cake layer, another layer of 1/3 of the ganache, followed by another cake layer.
15. Spread the remaining chocolate ganache mixture all over the top and sides of the cake.
16. Chill for 2 hours.
17. Knead the marzipan(with enough powdered sugar to make it sweet if unsweetened) until well blended and soft like playdough, this takes about 5-10 minutes by hand (optional: you may use food coloring paste to dye the marzipan green if desired.)
18. Place marzipan between two sheets of wax papper and roll out into very flat circle, about the size of your springform pan.
19. Set a plate on top of the marzipan and use the plate as a guide to cut out a perfect circle; then cut circle into 16 triangles.
20. Set the marzipan triangles in a spiral around the top of the chilled cake, pressing down slightly so they stick - there should be very narrow gaps between each triangle - if desired, curl up the pointy tips decoratively first.
21. Coat the sides of the cake with some the remaining grated chocolate (save just a bit to sprinkle on top later).
22. Beat the remaining 3/4 cups of cream with the vanilla sugar to taste until stiff peaks form.
23. Shortly before serving, garnish cake with swirls of the whipped vanilla cream, the remaining chopped nuts, and sprinkle any remaining grated chocolate on top.
Title: Camping Sweet Roasted Apples
Ingredients:
- 4 granny smith apples
- 1/2 sultana
- 1/3 sugar
- 1 ground cinnamon
Instructions:
1. Remove the cores of apples such that the apples are intact with a tube like hole right through the center.
2. Keep the skins of the apples.
3. Mix the sugar, raisins& cinnamon together.
4. Stuff this raisin mixture into the cored apples in the tube-like hole.
5. Compact well and wrap each whole apple in aluminum foil paper.
6. Place on embers at campfire, wait 8-10 minutes, remove foil and serve.
Title: Rhubarb Pudding Cake With Sauce
Ingredients:
- 1 sugar
- 2 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 egg
- 1 rhubarb
- 2 brown sugar
- 1/2 butter
- 1/4 sugar
- 1 butter
- 1/2
Instructions:
1. Add dry ingredients to mixing bowl. (Sugar, flour, baking powder, soda, salt). Add egg, sour milk, and rhubarb - stirring only until mixed. Pour into 8 x 8 baking pan.
2. Topping. Mix brown sugar & butter and cover cake mixture. Place iun oven and bake for 35 - 40 minutes on 350.
3. Sauce. Mix sugar, butter and cream in saucepan. Bring to boil. Boil 1 minute. Serve hot over cake.
Title: Quick and Easy Eggless Walnut and Date Cake
Ingredients:
- 1/2 walnuts
- 1/2 dates
- 1/2 baking soda
- 1 sugar
- 1 all-purpose flour
- 1 hot water
Instructions:
1. Grease and dust an 8" round cake pan.
2. Mix the walnuts, dates, baking soda, sugar and water.
3. Add all purpose flour 1 spoon at a time to the mixture and mix well after each addition.
4. Pour in the greased and dusted Pan and bake in pre-heated oven at 400 F for 45 mins or untill the toothpick inserted comes out clean.
5. Remove and cool completely.
Title: Chocolate Pate^ With Raspberry Coulis
Ingredients:
- 1 butter
- 3 instant coffee granules
- 1 granulated sugar
- 1/2 eggs
- 2 vanilla
- 1 frozen raspberries
- 1 1/2 granulated sugar
- 15 cornstarch
- 2
- 4
Instructions:
1. Line 9x5x3 inches dampened loaf pan with plastic wrap. Melt butter in a large saucepan over hot water,or on low. Add chocolate chips and coffee granules,stirring constantly,until smooth. Do Not overheat. Pour into large bowl. Add sugar.beat well. Beat in eggs, 1 at a time.beat until sugar is dissolved.mix in vanilla.Beat whipping cream in a small bowl until stiff. fold it into chocolate mixture. Turn into pan and cover loosely .Chill for at least 8 hours or overnight.
2. Now make your raspberry coulis. and pour a little over each thin slice.
3. Strain raspberries through a sieve. Reserve and measure syrup. Add sugar and corn starch., stir ,heat stirring constantly ,until mixture boils and thickens. Cool , Makes 1 1/4 cups.
Title: Caramel Mud Cake (Gluten-Free)
Ingredients:
- 1 1/4 unsalted butter
- 1 1/4 white chocolate
- 2 1/4 brown sugar
- 1 1/2 water
- 1 vanilla extract
- 4 eggs
- 2 2/3 baking powder
- 1 1/2 baking soda
- 1 butter
- 1/2 brown sugar
- 1 milk
- 1/3 icing sugar
- 1 1/2
Instructions:
1. Preheat oven to slow (150 degrees celsius).
2. Grease and line the base and side of a deep 22 cm round cake pan, bringing paper 5 cm above the side of the pan.
3. Combine the butter, chocolate, sugar and warm water in a medium saucepan, whisk over low heat until the chocolate is melted and the sugar is dissolved.
4. Transfer mixture to a large bowl, cool for 15 minutes.
5. Whisk in vanilla and eggs, then the flour mixture.
6. Pour mixture into prepared pan.
7. Bake in a slow oven for about 2 hours.
8. Cover cake loosely with foil if it is over-browning.
9. Cool the cake in the pan covered with a clean tea towel.
10. ~CaramelFrosting~ Melt the butter in a small pan, stir in the brown sugar and milk and then bring to a boil.
11. Cook, stirring, for about 3 minutes, cool.
12. Add enough sifted icing sugar mixture to give a spreading consistency, stir until smooth.
13. Spread cold cake with Caramel Frosting.
14. Notes: Can be made 4 days ahead.
15. Store in an airtight container at room temp.
16. Uniced cake suitable to freeze.
Title: Vanilla Fruit Salad
Ingredients:
- 1 mandarin oranges
- 1 crushed pineapple
- 1 bananas
- 1 fat-free instant vanilla pudding mix
- 2 coconut
- 1
- 1/2
Instructions:
1. In a large bowl combine all fruit with juices.
2. Add package of vanilla pudding.
3. Mix well and top with coconut.
4. Chill.
Title: Maple Pumpkin Torte
Ingredients:
- 1 all-purpose flour
- 3/4 cinnamon
- 1 water
- 1 canned pumpkin
- 3/4 eggs
- 1/3 brown sugar
- 2 pecans
- 2
- 1
- 1 1/3
- 1/4
Instructions:
1. Grease 3 9-inch baking pans and line with parchment or waxed paper. Grease the paper and set aside.
2. In a large mixing bowl, combine the cake mix, 1/2 cup flour, and the cinnamon. Add the water, pumpkin, eggs, oil and maple extract; beat well.
3. Transfer a third of the batter into a small mixing bowl and beat in brown sugar and remaining flour. Stir in chips and nuts. Pour into one of the pans. Divide the plain batter between the other two pans.
4. Bake at 350 degrees for 20-30 minutes or a toothpick comes out clean. Cool for 10 minutes in pan on a wire rack. Remove to wire racks and cool completely.
5. Frost with cream cheese frosting.
Title: Grandma's Peanut Butter Cookies
Ingredients:
- 1 butter
- 1 creamy peanut butter
- 1 sugar
- 1 brown sugar
- 2 eggs
- 1 powdered milk
- 2 1/2 flour
- 1 baking powder
- 1 1/2 baking soda
- 1/2 salt
Instructions:
1. Cream butter and peanut together in a large bowl.
2. Add sugars and eggs, mix well.
3. Sift together dry milk, flour, baking powder, baking soda and salt, stir into butter mixture.
4. Let dough stand 15 minutes.
5. Roll into balls, about the size of a walnut and place on a slightly greased baking sheet.
6. Flatten with a fork, dipped in flour, criss-cross fashion.
7. Bake at 375 degress for 10-12 minutes.
8. Watch closely and remove when tops just start to brown.
9. Wait about 5 minutes before removing from baking sheet. Cool on racks.
Title: Kaleidoscope Treats
Ingredients:
- 40 marshmallows
- 3 miniature marshmallows
- 4 butter
- 3/4 salted peanuts
- 1
Instructions:
1. Butter 13x9x2-inch pan (or use 8x8 or 9x9 for thicker treats).
2. Melt marshmallows and butter in large saucepan over low heat, stirring constantly. Remove from heat.
3. Add cereal and peanuts; stir until cereal is well coated. Stir in candies.
4. Quickly press mixture into prepared pan, using buttered spatula or wax paper.
5. Cool completely. Cut into bars. Cover; store at room temperature.
Title: Syrian Apple Cake
Ingredients:
- 4 1/2 cooking apples
- 2 sugar
- 1 all-purpose flour
- 3 baking soda
- 2 cinnamon
- 1 nutmeg
- 1 clove
- 1 salt
- 1/2 pecans
- 1 walnuts
- 2 powdered sugar
- 2 honey
- 1/2 butter
- 1/3 milk
Instructions:
1. Stir first 3 ingredients together and let stand one hour.
2. Sift together the flour, soda, salt, cinnamon, nutmeg and cloves; pour over apple mixture. Stir in pecans or walnuts. Pour into greased, floured Bundt pan.
3. Bake at 350° for one hour or until pick comes out clean.
4. Frosting: Mix all ingredients together by hand and pour over cooled cake.
Title: Best Ever Orange Cake
Ingredients:
- 6 sugar
- 6 flour
- 1 1/2 salt
- 1 3/4
- 1/4
- 6
- 2
Instructions:
1. Beat egg whites at medium speed till frothy.
2. Gradually add 1/2cup sugar.
3. Beat till stiff.
4. In a separate bowl beat the egg yolks till thick @ 5 minutes(use same beaters no need to wash ).
5. Gradually add 1 cup sugar beat till smooth.
6. Mix flour and salt.
7. Blend flour mixture and orange juice alternately into yolk mixture, beginning and ending with flour, it will be thick.
8. Add the orange rind.
9. Gently fold yolk mixture into whites.
10. Pour into an ungreased 10" angel food tube pan.
11. Bake at 325° for 45-50 minutes till a wooden tooth pick comes out clean.
12. Invert pan and cool completely(turn a glass upside down and put pan on top to cool).
13. * One large orange is enough for juice.
Title: White Buttercream Icing
Ingredients:
- 2 water
- 1 vanilla flavoring
- 1 butter
- 1/2 powdered sugar
- 1/2
- 4
Instructions:
1. Cream together in mixer water, flavorings, Crisco and butter.
2. Add powdered sugar a cup at a time.
3. Beat on medium speed until light and fluffy.
4. Add more water to thin or more powdered sugar to thicken.
5. DO NOT add more creme bouquet flavoring if making a double batch.
Title: Pina Colada Cake
Ingredients:
- 18 1/4 sweetened coconut
- 1/2 - 1 crushed pineapple
- 1 egg
- 8 butter
- 3/4 crushed pineapple
- 1/2 sweetened coconut
- 3/4
- 1 -3
- 1/2
- 12
- 3/4
- 1/4
- 8
- 1/2
Instructions:
1. Preheat oven to 375°F (or whatever is on the boxed directions).
2. In a large bowl, place 8 oz crushed drained pineapple, coconut, and the flavorings. Add cake mix.
3. follow directions for the cake mix in mixing the batter (i.e. number of eggs to use, oil, butter etc. Use the drained pineapple juice instead of the water called for in the boxed directions.
4. Pour into greased pan of your choice and bake according to the directions on the box.
5. When done, remove cake from the oven and allow to cool completely.
6. Put all of the can of icing into a small bowl.
7. Add all three flavorings, coconut and pineapple.
8. Mix with spoon or spatula until well blended and smooth.
9. Frost cake with your icing.
10. Place into refrigerator to set icing and serve.
Title: Heathen (Saracen) Peas
Ingredients:
- 2 honey
- 2/3 cinnamon
- 1 1/2 ground nutmeg
- 1 ground ginger
- 1/4
Instructions:
1. Place almonds, honey and spices in the top of a double boiler pot.
2. Mix them together and cook over a low heat for 10 minutes.
3. Be careful that they do not burn the bottom of the pot!
4. Remove the mixture from the pot and let cool until you can handle it.
5. Roll into small peas.
Title: Please Try My Sweet Potato Pie 2
Ingredients:
- 1 sweet potato
- 2 butter
- 1/2 eggs
- 2 brown sugar
- 1/4 ground nutmeg
- 1/2 ground cinnamon
- 1/2 vanilla
- 1
- 9
Instructions:
1. Preheat oven to 350 degrees.
2. Drain and mash sweet potatoes and butter using a fork.
3. Using a mixer, mix in condensed milk, eggs, brown sugar, nutmeg, cinnamon and vanilla.
4. Pour into unbaked pie shell.
5. Bake at 350 degrees for 50-60 minutes (until knife inserted in center comes out clean).