lumicero/recipes-ing2inst huggingface dataset:
Title: Poached Pears in Saffron Citrus Syrup
Ingredients:
- 1 vanilla bean
- 1/2 saffron thread
- 3/4 lemon rind
- 2 pears
- 4
Instructions:
1. Place the first 4 ingredients in a large saucepan with 2 cups of water.
2. Heat, stirring, over low heat until the sugar has dissolved.
3. Bring to the boil, then reduce to a gentle simmer.
4. Add the pears and cook, covered for 12-15 minutes, turning them halfway through.
5. Remove pears from liquid, and bring it back to boil, uncovered.
6. Cook for 8-10 minutes or until the syrup has reduced by half.
7. Remove the vanilla bean and drizzle syrup over the pears.
8. Serve with biscotti.
Title: Chocolate Caramel Muffins (Surprise)
Ingredients:
- 2 self raising flour
- 1/2 caster sugar
- 1/2 pecans
- 100 dark chocolate
- 2/3 milk
- 125 butter
- 1 egg
- 6
Instructions:
1. Preheat the oven to moderate, about 180c.
2. Lightly grease a 12 hole muffin pan.
3. Sift flour into a large bowl, and stir pecans and chocolate.
4. In a jug/bowl, whisk the milk butter and egg together.
5. Make a centre in the flour mixture add the milk mixture all at once, and mix lightly until combined ~ and please dont overmix!
6. Spoon enough mixture into each of the muffin holes ~ only to half fill and.
7. top each with a half caramel and cover evenly with the remaining muffin mixture.
8. Bake for 20 - 25 minutes or until a skewer comes out clean and dry when inserted into centre of muffin.
9. Transfer to wire rack and cool.
Title: Impossibly Easy Apricot Pie
Ingredients:
- 1/2 Bisquick baking mix
- 1 evaporated milk
- 1/2 sugar
- 2 butter
- 1 margarine
- 2 vanilla
- 1 eggs
- 1 apricot brandy
- 1/4 non-dairy whipped topping
- 3
Instructions:
1. Heat oven to 350ºF.
2. Grease 9" pie plate.
3. Stir together all ingredients except preserves, whipped topping and nuts until blended.
4. Pour into pie plate.
5. Bake 35-40 minutes or until knife inserted comes out clean.
6. Cool completely, about 1 hour.
7. Heat preserves and nuts over low heat until melted; spread over pie.
8. Cool and garnish with whipped topping.
9. Cover and refrigerate any remaining pie.
Title: Spritz Cookies
Ingredients:
- 1 unsalted butter
- 1 sugar
- 1 egg
- 2 1/2 vanilla extract
- 1/2 ground cardamom
- 1/2 salt
- 2 1/2 all-purpose flour
Instructions:
1. Preheat the oven to 375Ëš F.
2. Combine the butter and sugar in a large bowl. Using an electric mixer set on medium speed, beat until light and fluffy.
3. Beat in the egg, vanilla extract, cardamom (if using), and salt. Using a spoon, stir in the flour until well mixed.
4. Pack the dough into a cookie press. Fit the press with the desired disk, and press the dough out onto an ungreased cookie sheet, spacing the cookies 1 inch apart.
5. Bake until lightly golden, about 10 to 12 minutes. Gently transfer the cookies to wire racks to cool. Sprinkle with vanilla sugar, if desired, or decorate with icing.
Title: Carol's Black Bean Brownies
Ingredients:
- 1 1/2 black beans
- 1/2 self-rising flour
- 1/2 vanilla
- 1/2 baking powder
- 1/4
- 2
- 1
- 6
Instructions:
1. Mix all ingredients, except chocolate chips, in a blender or food processor.
2. Spread in a greased 8x8 baking pan or mini-muffin pan.
3. Sprinkle with chocolate chips, then mix gently.
4. Bake at 350 degrees for 20 minutes.
Title: Chocolate Orange Brioche Bread Pudding
Ingredients:
- 1 eggs
- 8 homogenized milk
- 1 1/4 granulated sugar
- 1 brown sugar
- 1/2 orange zest
- 1/4 pure vanilla extract
- 1 cinnamon
- 1/4 salt
- 1 orange marmalade
- 1 water
- 1/2
- 1
- 2
- 1 1/2
Instructions:
1. Preheat oven to 350°F (180°C). Spread brioche in single layer on parchment paper-lined large baking sheet. Bake, stirring once, until golden; about 10 minutes.
2. Meanwhile, whisk together eggs, milk, cream, granulated sugar, brown sugar, orange zest, orange juice, liqueur, vanilla, cinnamon and salt in large bowl until well combined.
3. Spread a third of the brioche in bottom of a 9-cup (2.25 litre) casserole dish and sprinkle with a third of the chocolate. Repeat layers twice with remaining brioche and chocolate. Pour egg mixture over top, gently pressing down on brioche mixture to moisten.
4. Cover with foil; bake 35 minutes. Uncover, bake until puffed, golden brown and set in centre, about 30 to 35 minutes, covering with foil if top begins to overbrown.
5. Stir together marmalade and water in small bowl; brush on bread pudding. Let cool 20 minutes.
Title: Chocolate Peppermint Kisses
Ingredients:
- 3 salt
- 1/4 sugar
- 1 sugar
- 2 vanilla
- 3/4 chocolate chips
- 3/4
- 3
Instructions:
1. Beat egg whites and salt at a high speed until stiff but not dry.
2. Add sugar gradually.
3. Beat 5 minutes longer or until very stiff.
4. Fold in vanilla, chocolate chips and crushed peppermint candy.
5. Drop from teaspoon onto greased cookie sheet.
6. Bake at 250 degrees about 45 minutes.
Title: Whipping Cream Sponge Cake
Ingredients:
- 2 eggs
- 3/4 granulated sugar
- 1 vanilla extract
- 1 lemon zest
- 1 self-rising flour
- 1 1/2 granulated sugar
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. In a medium deep bowl, beat eggs, vanilla extract and salt for 2 minutes until frothy.
3. Add the sugar a 1/4 cup at a time to the frothy eggs and continue to beat until thick and pale yellow - this will take at least 5 minutes.
4. In another bowl whip the cream until thickish - NOT stiff!
5. Add the the egg and sugar mixture and the lemon zest to the whipped cream and beat until well blended.
6. Lastly sift in the cake flour together with the baking soda and baking powder.
7. Pour batter into a sprayed and floured 9 x 5 x 3 inch loaf pan.
8. Bake for 35 to 45 minutes until wooden pick tests clean.
9. Brush with glaze while warm.
10. GLAZE: (Optional) - over medium heat dissolve 1/4 sugar in lemon juice. Brush or pour over loaf.
11. Serve by the slice with macerated berries and a dollop of whipped cream.
Title: Caramelized Oranges
Ingredients:
- 4 sweet oranges
- 100 sugar
- 200 water
- 1 cinnamon stick
- 1 clove
- 2 lemon juice
- 30
Instructions:
1. Peel and slice oranges into rounds removing all the white pith first.
2. Place in a glass dish.
3. Boil up the syrup until it thickens and is caramel coloured.
4. Remove the cinnamon stick and cloves and pour over oranges.
5. Chill and serve.
Title: Swiss Zug Cherry Torte (Zuger Kirschtorte)
Ingredients:
- 4 powdered sugar
- 1/2 hazelnuts
- 1/2 cornstarch
- 2 powdered sugar
- 3 flour
- 3 cornstarch
- 1/3 baking powder
- 1/2 lemon
- 1/2 butter
- 1/2 powdered sugar
- 1/2 kirsch
- 2/3 kirsch
- 1 1/2 hazelnuts
- 1 powdered sugar
- 4
- 1/2
- 1
Instructions:
1. Nut Layer:
2. Beat the egg whites until stiff and fold in half (1/4 cup) powdered sugar.
3. Combine the remaining sugar, nuts and cornstarch, then fold this into the stiff egg whites.
4. Bake two layers from the mixture, using a spring form. at 350F for 10-15 minutes. (I trace 2 circles on parchment using the 9 or 8” spring form Place the parchment on a baking sheet Then I divide the batter between the 2 circles and lightly smooth to the lines of the circle then bake at 350 for 10 to 15 minutes. This is like a large macaroon and should be dry when done.
5. Biscuit Layer:
6. In a large bowl beat the egg yolks with 3 Tbsp warm water until creamy then add ¼ cup of powered sugar.
7. In a medium bowl beat the egg whites with the remaining ¼ cup sugar until stiff.
8. Fold the egg whites into the yolks and add the flour, cornstarch, baking powder and lemon zest to make a batter.
9. Using the same sized spring form as for the nut layer, grease or line with parchment then add batter.
10. Bake for 20 minutes at 350°F.
11. Butter Cream:
12. Beat the butter until creamy.
13. Add the sugar and egg yolk and lastly the Kirsch.
14. Divide into 3 portions.
15. To Finish:
16. Let all the layers cool.
17. Spread 1/3 of the butter cream on the nut layer.
18. Stack a biscuit layer on top.
19. Sprinkle the biscuit layer with Kirsch then spread on the next 1/3 butter cream .
20. Lay the second nut layer on top.
21. Spread the remaining butter cream on top and on sides.
22. Dust the top with the powdered sugar.
23. Sprinkle the sides with nuts.
24. Using a knife mark the top, powdered sugar in diamond.
Title: Date and Ginger Oat Cookies
Ingredients:
- 1 plain flour
- 1 oatmeal
- 1 coconut
- 3/4 sugar
- 1 dates
- 1 ground ginger
- 125 butter
- 2 golden syrup
- 2 water
Instructions:
1. Sift flour into bowl, stir in oats,coconut, sugar, dates and ginger.
2. Combine butter, golden syrup and water in pan, stir over low heat until butter is melted.
3. Stir butter mixture into flour mixture.
4. Roll into balls (1 tablespoon), place on prepared cookie trays, flattening slightly, allow room for spreading between each cookie.
5. Bake in moderately hot oven for about 12 minutes or until lightly browned, cool on trays.
Title: Easy Banana Peanut Butter Cookies
Ingredients:
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1 banana
- 1/3 light brown sugar
- 1/4 margarine
- 1/4 butter
- 1 peanut butter
- 1 egg
- vanilla extract
Instructions:
1. Preheat oven to 375.
2. Spray baking sheets with vegetable cooking spray.
3. Combine flour and baking soda in a small bowl.
4. In a medium bowl, beat together banana, brown sugar, margarine and peanut butter until light and fluffy using an electric mixer on medium speed.
5. Beat in egg and vanilla.
6. Gradually beat in flour mixture until a dough forms.
7. Shape dough into 1 inch balls, placing them 2 inches apart on baking sheets.
8. Using the tines of a fork dipped in flour, press crisscross patterns onto each cookie.
9. Bake cookies in batches until edges are set, about 10 minutes.
10. Place baking sheets on wire racks and cool completely.
Title: Summer Dessert: Wonder in a Slice - Fruit and Nut Slices
Ingredients:
- 1/2 milk
- 2 semolina
- 1 gelatin
- 2 sugar
- 3 pineapple chunk
- 3/4 vanilla essence
- 2
- 3 -5
Instructions:
1. Boil the milk in a pot.
2. While it is boiling, sprinkle the semolina on the milk and stir well.
3. Allow the milk to come to a second boil.
4. Remove from flame and allow to cool.
5. Add the beaten egg yolks and sugar.
6. Mix well.
7. Cook on low flame and stir until the mixture thickens.
8. Dissolve the gelatin in 2 tbsps.
9. of lukewarm water.
10. Cool.
11. Add this dissolved gelatin to the milk.
12. Add the boiled pineapple pcs.
13. ,nuts and a few drops of essence to the cooled mixture.
14. Pour into a dish.
15. Refrigerate until set.
16. Garnish with cherries and cut into slices.
17. Serve!
Title: Easy Chocolate Fudge Frosting
Ingredients:
- 6 butter
- 6 margarine
- 1 1/2 milk
- 1/2 white sugar
- chocolate chips
Instructions:
1. In a small saucepan, place butter or margarine, milk, and sugar and stir to blend over medium heat on top of stove.
2. Bring mixture to a boil which can't be stirred down.
3. Boil and stir for 45-60 seconds.
4. Remove pan from stove.
5. Add chocolate chips to mixture and stir until smooth.
6. Pour immediately on brownies or cake and let cool.
Title: Honey-Orange Upside Down Cake
Ingredients:
- 1/2 honey
- 1/4 orange
- 1 butter
- 3/4 sugar
- 1 eggs
- 2 flour
- 1 baking soda
- 1 1/2 salt
- 1
- 1/4
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. In a nonstick- oven proof frying pan (9 or 10 inch) heat honey and juice over med heat until boiling. (this is the pan you will bake in so it must not have a plastic handle!).
3. Cook without stiring until mixture is foamy, slightly thickened and reaches 230 degrees- about 2-4 minutes.
4. Chill until thickened (in pan), about 15 minutes. Arrange orange slices in pan on top.
5. In a large bowl, beat butter and sugar until smooth. Add eggs one at a time, beating well after each addition. Beat in orange peel.
6. In another bowl, mix flour, baking powder and salt. Stir half the flour mixture into the batter. Stir in milk, then remaining flour mixture. Stir just until mixed. Carefully pour the batter over the orange slices in the frying pan and level.
7. Bake at 350 until toothpick comes out clean- 35 to 40 minutes. Let cool 5 minutes.
8. Place a flat plate, good side towards cake, over the frying pan. Flip frying pan to release the cake being careful of any hot syrup. Let cool then slice.
Title: Banana Whoopie Pies
Ingredients:
- 2 all-purpose flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1/2 sour cream
- 1/2 unsalted butter
- 4 granulated sugar
- 1/2 brown sugar
- 1/2 egg
- 1 pure vanilla extract
- 1 cream cheese
- 16 confectioners' sugar
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 350. Line 2 baking sheets with parchment. Sift flour, baking powder, baking soda and salt into a bowl. Combine banana and sour cream in another bowl.
2. Beat butter, granulated sugar and brown sugar with a mixer on medium-high speed, until pale and creamy. Add egg and 1/2 teapsoon vanilla, beating until incorporated. Add banana mixture in 2 additions, alternating with the flour mixture.
3. Transfer batter to a pastry bag fitted with a 1/4 inch plain tip (I just used a disposable pastry bag and clipped the end off) Pipe batter into 1 1/4 inch rounds on baking sheets, spacing about 1 1/2 inches apart.
4. Bake until edges are golded, about 12 minutes. Slide parchment, with cookies onto wire racks, Let cool.
5. Beat Cream cheese, confectioners' sugar and remaining 1/2 teaspoon vanilla with a mixer on medium speed until smooth.
6. Pipe or spoon 1 tablespoon cream cheese mixture onto the flat side of half the cookies. Sandwich with remaining cookies. Dust with confectioners' sugar and serve immediately.
Title: Upside-Down Banana Cake
Ingredients:
- 125 unsalted butter
- 1/2 caster sugar
- 1 vanilla extract
- 1 egg
- 2 bananas
- 1 1/4 self-raising flour
- 1/3 milk
- 50 unsalted butter
- 1/2 caster sugar
- 2 bananas
- 125 cream cheese
- 2 icing sugar
- 1/2
Instructions:
1. Grease a 14cm x 24cm loaf pan, and line the base and sides with baking paper.
2. Making the topping: combine the butter and sugar in a small bowl and stir until the sugar has dissolved; spread this over the base of the pan; cut each banana into 9cm lengths, then cut each banana into four even slices; arrange the slices, cut-side facing downwards on top of the butter-sugar mixture.
3. Making the cake: beat the butter, sugar and vanilla extract in a small bowl (with an electric mixer if you have one) until light and fluffy; beat in the egg until it has combined with the mixture; transfer to a large bowl and stir in the mashed bananas; then gradually stir in the flour and the milk. Once the mixture is thoroughly combined, spoon it into the prepared pan on top of the banana slices.
4. Cooking the cake: cook in a moderate (180°C) for one hour or until cooked when tested with a skewer; allow it to rest in the pan for 5-10 minutes, then turn it out onto an wire rack to cool.
5. Serving the cake: the banana cake can be served warm or at room temperature. Serve with fresh cream or sweetened cream cheese (see SERVING SUGGESTIONS below).
6. SERVING SUGGESTIONS: to serve the cake with sweetened cream cheese, beat 125g cream cheese with 2 tablespoons of icing sugar until the mixture is smooth, and serve in a separate bowl. Sprinkle the cake with slivered almonds.
Title: Espresso Mascarpone Icebox Dessert
Ingredients:
- 2 mascarpone cheese
- 6 confectioners' sugar
- 1 vanilla extract
- 1.5 ladyfingers
- 2/3
- 1
- 1/2
Instructions:
1. In a medium bowl, whip cream to stiff peaks; set aside.
2. In a separate bowl, beat mascarpone cheese, confectioners' sugar and vanilla until smooth. Fold in about 3/4 cup of the whipped cream.
3. Drizzle the ladyfingers with espresso.
4. In a small bowl, combine the cocoa powder and espresso powder; set aside.
5. Line the bottom and sides of an 8- or 9-inch square baking dish with the espresso-drizzled lady fingers.
6. Spread the mascarpone mixture over the ladyfingers and dust lightly with some of the cocoa. Top with remaining whipped cream. Dust top with additional cocoa.
7. Cover and refrigerate 4 to 12 hours before serving.
Title: Really Easy Pastry
Ingredients:
- 1 butter
- 3/4 water
- 3 self-raising flour
- 1/2 sugar
Instructions:
1. In a large mixing bowl, put together sugar and flour.
2. Chop up butter into little pieces, and rub together with fingertips.
3. Add water splash by splash and mixing together with fingers to make sure it doesn't get too sticky.
4. Then you've got your pastry. No need to grease the tin. Can make pie, tarts -- stuff like that.
Title: Fresh Apple Cake
Ingredients:
- 3 flour
- 2 sugar
- 1/2 baking soda
- 1/2 salt
- 1 pecans
- 1 vanilla
- 1 apples
- 2 eggs
- 3
Instructions:
1. Sift together the flour, sugar, salt, and soda.
2. Mix apples and pecans and add to dry ingredients.
3. Mix in oil and well beaten eggs.
4. Thoroughly mix, then add vanilla.
5. Bake in a greased and floured tube pan for 1 hour at 350°.
Title: Gooey Nutella Cookies
Ingredients:
- 1 flour
- 1/2 egg
- 1
Instructions:
1. Preheat the oven to 180 C (350 F) and line 2 trays with baking paper.
2. In a large bowl, mix together the Nutella and the egg. Add the flour and stir until incorporated. The mixture will be quite thick.
3. Roll a small teaspoon of dough into a ball and flatten in your palm. Place on the lined baking tray. Put a teaspoon of cold Nutella in the center of the cookie. Roll a second small teaspoon of dough into a ball and flatten in your palm. Place it over the Nutella and press the edges of the two cookies together, sealing them like ravioli.
4. Repeat the process until all the cookie dough has been used.
5. Bake for 6 – 8 minutes, I always err on the side of under baking for a chewier cookie. Makes about 18 cookies.
Title: Buttermilk Panna Cotta With Cinnamon-Caramel Sauce
Ingredients:
- 1 1/2 unflavored gelatin
- 1 heavy whipping cream
- 1/3 sugar
- 1 1/2 low-fat buttermilk
- 2 1/2 vanilla extract
- 1/2 golden brown sugar
- 1/8 ground cinnamon
Instructions:
1. Pour 1 1/2 tablespoons water into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes.
2. Combine 3/4 cup cream and 1/3 cup sugar in heavy small saucepan. Stir over medium-high heat until sugar dissolves and mixture just begins to simmer. Remove from heat. Add gelatin; stir until gelatin dissolves. Cool until warm, stirring occasionally. Stir in buttermilk and 1 1/2 teaspoons vanilla. Divide among six 1/2-cup ramekins. Cover and refrigerate until set, at least 4 hours.
3. Combine brown sugar and remaining 1/4 cup cream in small saucepan. Stir over medium heat until sugar dissolves and caramel sauce is smooth. Remove from heat; stir in cinnamon and remaining 1 teaspoon vanilla.
4. Spoon slightly warm caramel sauce over each panna cotta and serve.
Title: Baked Apple With Cinnamon Bourbon Caramel Sauce
Ingredients:
- 1 brown sugar
- 1 butter
- 1 cinnamon
- 2 allspice
- 1 apples
- 1 granulated sugar
- 1/2 heavy cream
- 1/2 Bourbon
- 1/4 cinnamon
- 1
Instructions:
1. For Apple:
2. Mix the brown sugar, butter and cinnamon to form a paste. Stuff the paste into the cored apple, then wrap the apple with the pastry. Use remaining pastry to add a decorative touch. Bake for 20 minutes at 375°F.
3. For Sauce:
4. Place the sugar in a pan with 3 to 4 tablespoons of water. Allow this to boil until it turns a rich amber color (232°F) on a candy thermometer).
5. Remove from heat and whip in the butter and cream. Season with cinnamon. Stir in the bourbon. Pour over baked apple and serve.
Title: Mixed-Fruit Pavlova
Ingredients:
- 4 fine sugar
- 1 cornstarch
- 2 vanilla essence
- 1 white vinegar
- 1 kiwi fruits
- 1 bananas
- 3 strawberry
- 3
- 1/2
Instructions:
1. Preheat oven to 300°F.
2. Grease a 7" or 8" round baking pan.
3. Beat egg whites until soft peaks appear.
4. Gradually add the sugar and continue beating until the sugar is dissolved and the eggs become thick.
5. Add the cornstarch, vanilla and vinegar.
6. Mix carefully.
7. Spoon the mixture into the baking pan.
8. Bake for about 40' or until golden.
9. Let cool and then turn onto a serving plate.
10. Slice fruit and whip the cream (you can add sugar and vanilla to the cream to make it sweeter).
11. Cover the cake with whipping cream and fruit.
12. Serve.
Title: Aunt Rose's Honeycake
Ingredients:
- 1/2 canola oil
- 1/2 sugar
- 1/2 honey
- 2 eggs
- 1 orange
- 1 apple
- 3/4 brewed coffee
- 2 1/4 all-purpose flour
- 1 1/4 baking soda
- 1/2 baking powder
- 1/2 allspice
- 1/2 cinnamon
- 1/4 ground cloves
- 1/4 salt
- 1/2 raisins
Instructions:
1. Preheat oven to 350°F.
2. Line two loaf pans with parchment paper and set aside.
3. In a large bowl; combine oil, sugar, honey and eggs.
4. Use an electric mixer to beat until chunky smooth, set aside.
5. In a blender or food processor; combine orange and apple, then pulse until finely chopped.
6. Add coffee to blender and pulse until mostly pureed, set aside.
7. In another bowl; sift together flour, baking soda, baking powder, spices and salt.
8. Add a third of the fruit and coffee mixture to oil honey and egg mixture stirring well.
9. Add a third of flour mixture stirring again.
10. Continue in this manner until all ingredients are combined add optional ingredients at this time as well.
11. Divide batter between loaf pans, bake until a tester comes out clean or about 30-35 minutes.
12. Cool cakes in pans on a rack. Leave parchment on till serving.
Title: Rhubarb Custard Cake
Ingredients:
- 4 rhubarb
- 1 3/4 sugar
- 18 1/4 eggs
- 3 water
- 1/3 cinnamon
- 1 1/3
- 1
Instructions:
1. Combine chopped rhubarb and sugar, (if using cinnamon mix it with sugar, then mix with rhubarb.
2. Set aside.
3. Prepare yellow cake mix according to package directions.
4. Pour batter in 9 x 13-inch pan.
5. Sprinkle rhubarb mixture on top.
6. Pour 1 pint of whipping cream over all and sprinkle with cinnamon, if desired.
7. Bake at 350° about 1 hour.
8. Cake will rise to top and sauce will form on the bottom.
Title: Mexican Date Bars
Ingredients:
- 1 dates
- 1/4 butter
- 2 honey
- 2 vanilla
- 1/2 walnuts
- 2/3 sweetened flaked coconut
- 1/3 cinnamon
- 1 egg
- 1/2 fresh lemon juice
- 1 flour
- 1 salt
- 1
- 2
- 1/8
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, beat egg until fluffy.
3. Add butter, honey, dates, and vanilla. Stir well with a spoon to coat dates.
4. Stir in walnuts and almonds.
5. Stir in the coconut, cocoa, and cinnamon.
6. Stir in the krispie cereal, salt, lemon juice, then flour and mix well.
7. Press the mix into a lightly greased 9 X 9 glass dish and bake for 30 minutes.
8. Cool completely before cutting so the bars can set.
9. Chill for even more chewiness!
Title: Margaret's Swedish Pineapple Cake
Ingredients:
- 2 sugar
- 2 flour
- 1 crushed pineapple
- 1/2 pecans
- 2 eggs
- 4 butter
- 1 baking soda
- 1 vanilla
- 1 cream cheese
- 8 butter
- 1 vanilla
- 2 confectioners' sugar
- 2/3 pecans
Instructions:
1. Preheat oven to 350.
2. Grease and dust with flour 9 x 13 cake pan.
3. Combine butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.
4. Add pineapple, baking soda and 1 teaspoons vanilla, and 1/2 cup chopped pecans, then stir in flour.
5. Pour batter into prepared cake pan and bake for 45 to 50 minutes or until toothpick inserted comes out clean.
6. After cake has cooled completely, combine remaining ingredients for frosting, beating until smooth. Make sure cake is cool before frosting.