lumicero/recipes-ing2inst huggingface dataset:
Title: Yummy Candy Monster Cookies
Ingredients:
- 1 margarine
- 1 butter
- 1 brown sugar
- 1 white sugar
- 1/2 baking soda
- 1/2 baking powder
- 2 salt
- 1 eggs
- 2 vanilla
- 2 flour
- 1 rolled oats
Instructions:
1. Preheat oven to 350°F.
2. Cream together margarine and the sugars.
3. Mix the next six ingredients into the creamed mixture. Then add the oats and the candy.
4. Roll dough into tablespoon sized balls and set on a greased cookie sheet, flatten them gently with fingertips.
5. bake for 10-12 minutes.
6. Yummm! Enjoy!
Title: Heavenly Chocolate Sauce
Ingredients:
- 1/2 butter
- 4 sugar
- 3 evaporated milk
- 13 salt
- 1/2
Instructions:
1. Melt butter and chocolate in top of a double boiler; stir in remaining ingredients. Cook over medium heat, stirring till sugar is dissolved and sauce is smooth.
2. Serve warm over ice cream. Add toppings like chopped nuts or candy sprinkles.
Title: Olive Garden Golden Cinnamon Orzo Calabrese
Ingredients:
- 8 orzo pasta
- 2 1/2 water
- 1 golden raisin
- 1/2 pecans
- 1/4 apple butter
- 1/4 sugar
- 3 cinnamon
- 1
Instructions:
1. Cook orzo according to package directions. Drain well and pour back into pot. Add can of evaporated skim milk. Bring to a boil and simmer for 10 minutes, or until most liquid is absorbed. Remove from heat.
2. Add raisins, pecans, apple butter. Combine sugar and cinnamon. Add to mixture to taste.
3. Transfer to serving bowl. Top with remaining cinnamon & sugar as needed for garnish.
Title: German Apple Cake W/Penuche Glaze
Ingredients:
- 2 eggs
- 1 white sugar
- 2 ground cinnamon
- 2 salt
- 1/2 vanilla extract
- 1 all-purpose flour
- 2 baking soda
- 1 apples
- 4 butter
- 3 dark brown sugar
- 1/2 milk
- 1/4 confectioners' sugar
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees F. Grease and flour one 9x13 inch cake pan.
2. In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar.
3. Combine the flour salt, baking soda, and ground cinnamon together in a bowl.
4. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick.
5. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
6. Bake at 350 for 45 minutes or until cake tests done. Let cake cool on a wire rack. Glaze when cake is cool.
7. For the Glaze:
8. In a medium saucepan, heat butter and brown sugar over medium heat until bubbly. Cook, stirring constantly, for one minute or until slightly thickened.
9. Beat in the milk. Blend in confectioner's sugar until the glaze is smooth and spreadable.
10. Glaze cooled cake immediately as glaze will harden fairly quickly.
Title: Chocolate Cheese Cookies
Ingredients:
- 1 butter
- 1 sugar
- 125 cream cheese
- 1 egg
- 1 milk
- 1 vanilla
- 60 chocolate
- 280 plain flour
- 1 1/2 baking powder
- 1/2 pecan nuts
- 1/4 walnuts
- pecan nuts
- walnuts
Instructions:
1. Beat butter, cream cheese and sugar together until light and fluffy. Add egg milk and vanilla and mix in well.
2. Blend in the melted chocolate, flour, baking powder and salt. Stir in the chopped nuts. Drop tespoons of the mixture onto a greased baking tray. Decorate with the extra nuts. Bake in a moderate oven for 12 minutes. Cool on a wire rack.
Title: Linda's Once-Baked Biscotti
Ingredients:
- 2 flour
- 1 1/3 sugar
- 2 baking powder
- 2 eggs
- 1 lemon rind
- 1/4 anisette
- 1/4 rum
- 1 1/2
Instructions:
1. Mix all ingredients in order listed.
2. Grease and flour a cookie sheet.
3. Form the dough into a rounded loaf. If the loaf is a bit flat, it's no problem- just decrease the cooking time slightly.
4. Bake at 350 degrees for 1 hour.
5. Slice loaf with a heavy knife. Don't worry if there is some crumbling as you slice. Once the loaf cools, the slices will firm up and stay together.
Title: Carrot Snack Cake
Ingredients:
- 1/4 margarine
- 1/2 sugar
- 1 egg
- 1/4 skim milk
- 1/2 vanilla
- 1/2 carrot
- 1 all-purpose flour
- 1 1/4 baking powder
- 1/4 ground cinnamon
- 1/8 salt
- 1 nutmeg
Instructions:
1. In a small mixer bowl beat margarine and sugar til blended.
2. Beat in egg, milk, and vanilla.
3. Stir in carrot.
4. In another bowl combine flour, powder, cinnamon, salt and nutmeg.
5. Add carrot mixture and stir until blended.
6. Spray an 8x8x2" baking pan with nonstick cooking spray.
7. Pour batter evenly into pan.
8. Bake in a 350°F oven for 20-25 minutes or until a toothpick inserted in the centre of the cake comes out clean.
9. Cool on wire rack.
Title: Super Fudgy, Chewy Cocoa Brownies
Ingredients:
- 1/2 salted butter
- 1 1/3 granulated sugar
- 1/4 dark brown sugar
- 3 eggs
- 1 1/4 pure vanilla extract
- 1/2 all-purpose flour
- 2/3 salt
- 1/4 bittersweet chocolate chips
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease a 7"x11" pan and line with parchment paper. A 9" x 13" pan may also be used, but brownies will not be as thick and baking time may be reduced.
3. In a large bowl, cream together butter, granulated sugar, and brown sugar.
4. Add eggs and vanilla.
5. Add cocoa, flour, salt, and espresso powder and mix until well blended.
6. Stir in chocolate chips (optional).
7. Place into preheated oven and bake until a toothpick inserted into the center comes out with only a few, moist crumbs. Appx. 30 minutes.
Title: Blueberry Bird's Nest Strudel
Ingredients:
- 1 phyllo dough
- 1 unsalted butter
- 1 sugar
- 1 water
- 6 blueberries
- 3 cornstarch
- 1 fresh lemon juice
- 2 unsalted butter
- 1/4 nutmeg
- confectioners' sugar
Instructions:
1. Combine Sugar, Water and Cornstarch in a saucepan,cooking over low heat.
2. Stirring constantly until this begins to thicken.
3. Whie stirring well, add half of the blueberries.
4. When this mixture become very thick, add the lemon juice, the 2 Tablespoons of butter and the nutmeg.
5. Continue cooking over low heat until the butter melts.
6. Remove from heat and add the other half of the blueberries.
7. Set this aside.
8. Butter a 13x9 glass baking dish and preheat the oven to 350°.
9. Remove the Phyllo from the plastic wrapper, leaving it in a tight roll.
10. Cut the dough in 1/4 inch slices.
11. Separate and loosen the rolls into loose shreds.
12. Place one half of the shredded phyllo in a large bowl.
13. Gradually and lightly drizzle half of the melted butter over the shreds.
14. With your hands, toss to coat.
15. Place coated Phyllo dough in bottom of the baking pan.
16. Spread all of the cooled Blueberry mixture over the layer of Phyllo.
17. In a bowl,butter the remaining half of the Phyllo dough, tossing with your hands to coat the dough.
18. Place this over the Blueberries layer, covering completely.
19. Cover loosely with aluminum foil and bake for 30 minutes.
20. Remove the foil and continue baking until the Phyllo is crispy, 25-30 more minutes.
21. Remove the Strudel from the oven and cool.
22. To Serve, dust lightly with confectioners sugar or top with Whipped Cream or Whipped Topping.
23. Better yet, use both!
24. Is delicious with French Vanilla Ice Cream.
25. You may serve this at room temperature, or warm.
Title: Peaches and Cream Wedding Cake
Ingredients:
- 2 sweet butter
- 9 sugar
- 16 eggs
- 1 vanilla
- 12 flour
- 4 baking powder
- 1 salt
- 4 milk
Instructions:
1. Preheat oven to 350 degrees. Flour and grease three 14” round cake pans, three 10” pans, and three 6” pans. In a mixer, cream butter and sugar until fluffy and light in color. Beat in eggs on low; mix until smooth. Beat in vanilla. Transfer the mixture to a large bowl.
2. In a separate bowl, sift flour, baking powder, and salt. Stir one-third of the flour mixture into the butter and eggs until just smooth. Stir in half of the milk. Continue alternating between mixing flour mixture and the milk into the butter-egg mixture. Do not overmix. Divide batter into the nine baking pans. Layers should be about 1” deep.
3. Bake until cakes are golden, springy to the touch, and just pulling away from the sides of the pans. Ovens may vary, so to avoid over-baking, check after 20 minutes and every 3 to 5 minutes thereafter.
4. Remove cakes from pans and place on cooling racks. While cooling, construct three cardboard rounds (14”, 10”, and 6”) that will support the three tiers of the cake.
5. Assemble with peach syrup and peach mousse filling. Frost with buttercream icing. Keep cool, enjoy.
Title: Jacques Torres' Creme Anglaise
Ingredients:
- 1/2 granulated sugar
- 7 heavy cream
- 2 honey
- 1/2 vanilla bean
- 1 1/2
- 1
Instructions:
1. Pour half of the sugar into a large mixing bowl and set the remaining sugar aside. Add the egg yolks and whisk until well combined. The mixture should be thick, smooth, and homogenous.
2. Pour the milk, heavy cream, honey, and the remaining sugar into a nonreactive 3-quart heavy-bottomed saucepan and place it over medium-high heat. Use a sharp knife to slice the vanilla bean in half lengthwise. Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean. Add the seeds and the skin to the mixture and bring to a boil. Remove the saucepan from the heat.
3. Temper the egg mixture with the hot milk mixture by carefully pouring about one third of the milk into the egg mixture. Whisk immediately to keep the eggs from scrambling. Pour the tempered egg mixture into the saucepan, place over medium heat, and cook, stirring constantly with a heatproof rubber spatula. The liquid will begin to thicken. When it reaches 182 degrees F (83 degrees C) and is thick enough to coat the back of a spoon, it is finished and should be removed from the heat. If you do not have a thermometer, you can tell that the crème anglaise is ready by using the following method: In one quick motion, dip the spatula into the crème anglaise and hold it horizontally in front of you. With the tip of your finger, wipe a clean line down the center of the spatula. If the trail keeps its shape, the crème anglaise is ready. If the trail fills with liquid, cook it for another minute and repeat the test. The objective is to remove the crème anglaise from the heat just before it boils.
4. Note- If the crème anglaise boils, the egg yolks will scramble. If this happens, you can still use the mixture as an ice cream base if you blend it with an immersion blender, food processor, or a blender; you need a blade to liquefy the scrambled egg pieces. You will not be able to use it as a sauce, because once the eggs are scrambled, they lose their ability to hold a sauce together.
5. Strain the crème anglaise through a chinois or fine-mesh sieve into the bowl placed in the ice bath, to remove the vanilla bean and any cooked egg. Stir occasionally to allow the crème anglaise to cool evenly. Once it has cooled completely, pour it into a clean container. Place plastic wrap directly on top of the crème anglaise to prevent a skin from forming and store in the refrigerator for up to three days.
6. Variation: It is very easy to flavor crème anglaise. Just add a tablespoon (more or less to taste) of any flavored liqueur, coffee extract, or nut paste at any stage in the recipe. I recommend that you add your flavoring when the crème anglaise has finished cooking. You can divide it into smaller portions and flavor each differently.
Title: Dolly Varden Cake
Ingredients:
- 225 butter
- 225 sugar
- 4 eggs
- 1 milk
- 275 flour
- 2 baking powder
- 50 pitted dates
- 50 raisins
- 1/2 cherries
- 1 cinnamon
- 1 vanilla essence
- 1 butter
- 100 vanilla essence
- 1/4 icing sugar
- 2 hot water
- 1 -2
Instructions:
1. Cream butter and sugar. Add beaten eggs and milk alternatively with sifted flour and baking powder.
2. Divide mixture into three parts.
3. Stir dates, cherries and cinnamon into one part.
4. Stir lemon essence into second part.
5. Stir cocoa and vanilla essence into third part.
6. Transfer each mixture into separate greased 20cm round sandwich tins that have a base lined with baking paper.
7. Bake at 190°C for about 25 minutes.
8. When cold, place part one layer onto plate.
9. Spread with icing.
10. Cut other two layers into 4 triangles and then "cement" together on cake to make the dolls dress with the doll in the middle.
11. Cover the rest of the dress so you cannot see the lines.
12. Decorate how you wish.
13. BUTTER ICING:
14. Cream butter until light and fluffy.
15. Add essence.
16. Gradually beat in icing sugar, beating until smooth.
17. Add sufficient water to give a smooth spreading consistency.
Title: Curd and Fruit
Ingredients:
- 1 pears
- 16 low-fat vanilla yogurt
- 2 ground cardamom
- 1/2
Instructions:
1. Drain and put the fruit in 6 individual bowls.
2. Beat the curd and divide on top of each fruit bowl.
3. Sprinkle some almonds and cardamom on the top of each.
4. Serve immediately.
Title: Stacey's Choco-Chip Oatmeal Cookies
Ingredients:
- 1 butter
- 1 sugar
- 1 brown sugar
- 1 vanilla
- 2 eggs
- 1/4 oatmeal
- 3 flour
- 1 baking soda
- 1 baking powder
- 12 chocolate chips
Instructions:
1. mix ingredients in order.
2. Bake at 350 degrees for about 10 minutes.
Title: Pineapple Nut Cookies (Gift Mix in a Jar)
Ingredients:
- 1 flour
- 1 1/2 sugar
- 1/2 baking soda
- 1/2 cinnamon
- 1/2 salt
- 1/2 brown sugar
- 1/2 walnuts
- 1/2 butter
- 1/2 egg
- 1 crushed pineapple
- 3/4
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the flour, oatmeal, sugar, baking soda, cinnamon, salt, brown sugar and then walnuts - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. PINEAPPLE NUT COOKIES GIFT TAG:
6. Additional ingredients to be added by the recipient: 1/2 cup butter, softened, 1 egg and 3/4 cup crushed pineapple, well-drained.
7. COOKIE INSTRUCTIONS:
8. Preheat oven to 375.
9. In a large bowl, blend the butter and egg together until fluffy; then mix in the pineapple.
10. Add the contents of the jar, and stir until well mixed.
11. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
12. Bake for 8-10 minutes, or until the edges are light brown in color.
13. Allow to cool for 5 minutes on the baking sheet, then transfer to wire racks and cool completely.
14. Serve immediately or store on a plate, covered in foil, for up to 3 days (for best results, do not use an airtight container).
Title: Stained Glass Windows
Ingredients:
- 1/2 butter
- 1 vanilla extract
- 1 walnuts
- 1 colored miniature marshmallows
- 1 flaked coconut
- 1
Instructions:
1. Ina large saucepan, melt the butter and the chips over low heat until completely melted.
2. Remove from heat and stir in vanilla and chopped nuts.
3. Cool mixture for about 15 minutes, until cool but not not to the point where it is hardening.
4. Fold in the marshmallows and stir until well-coated (it will look like you don't have enough chocolate but don't worry) Spoon mixture down the center of a 24" piece of waxed paper or aluminum foil and shape into a log.
5. At this point if you like coconut roll the log in coconut to cover (I personally have never used the coconut so I can't give you any pointers here.) Wrap the log firmly in the foil or waxed paper, folding the ends snugly.
6. Refrigerate 2 hours or until ready to serve.
7. (I keep this one around for days in the fridge and cut it up as I need it for Christmas trays). When ready cut into 1/4 inch slices and enjoy!
Title: Mini Pecan Crumb Cakes
Ingredients:
- 2/3 all-purpose flour
- 1/2 brown sugar
- 1/3 pecans
- 1 1/2 ground cinnamon
- 1/3 butter
- 2 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1/4 ground nutmeg
- 1/8 ground allspice
- 3/4 sugar
- 1/2 butter
- 2 eggs
- 1 vanilla
- 3/4 milk
Instructions:
1. Preheat oven to 350.
2. Grease 12 standard size muffin pan cups or line with paper liners.
3. To prepare topping, mix together flour, brown sugar, nuts and cinnamon.
4. Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form.
5. Set aside.
6. To prepare cakes, mix together flour, baking powder, salt, nutmeg, and allspice.
7. Mix together sugar, melted butter, vanilla, and eggs until blended.
8. Alternately stir flour mixture and milk into butter-egg mixture.
9. Spoon batter into prepared pan, filling cups two-thirds full.
10. Sprinkle topping over batter; press in slightly.
11. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes.
12. Transfer pan to a wire rack to cool slightly.
Title: White Chip and Coconut Chocolate Swirl Cake
Ingredients:
- 1 butter
- 2 margarine
- 2 sugar
- 3 vanilla extract
- 2 3/4 eggs
- 1 1/4 all-purpose flour
- 1/2 baking soda
- 1 salt
- 1 buttermilk
- 1 white chocolate chips
- 1 sweetened flaked coconut
Instructions:
1. Heat oven to 350°F Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
2. Beat butter, sugar and vanilla in large bowl until fluffy. Add eggs; beat well.
3. Stir together flour, 1 teaspoon baking soda and salt; add alternately with buttermilk to butter mixture, beating until well blended.
4. Measure 2 cups batter into small bowl; stir in Hershey's chocolate syrup and remaining 1/4 teaspoon baking soda.
5. Add white chips and coconut to remaining batter; pour into prepared pan.
6. Spoon chocolate batter over vanilla batter in pan; do not mix.
7. Bake 65 to 75 minutes or until wooden pick inserted in center comes out clean. (Cake will sink in the center.)
8. Cool 15 minutes; remove from pan to wire rack. Cool completely; glaze or frost as desired.
Title: Slow Cooker Berry Cobbler
Ingredients:
- 1 1/4 all-purpose flour
- 2 sugar
- 1 sugar
- 1 baking powder
- 1/4 ground cinnamon
- 1 egg
- 1/4 nonfat milk
- 2 canola oil
- 1/8 salt
- 2 unsweetened raspberries
- 2
Instructions:
1. In a bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In another bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick). Spread batter evenly onto the bottom of a 5-qt. slow cooker coated with cooking spray.
2. In a bowl, combine salt and remaining flour and sugar; add berries and toss to coat. Spread over batter. Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into cobbler comes out without crumbs. Top each serving with 1/4 cup frozen yogurt if desired.
Title: Swedish Coconut Cookies
Ingredients:
- 3 1/2 all-purpose flour
- 2 sugar
- 2 butter
- 1 baking powder
- 1 baking soda
- 1 vanilla
- 1 1/2 flaked coconut
Instructions:
1. In large bowl, combine, flour, sugar, butter, baking powder, baking soda and vanilla.
2. Beat on low, scraping bowl often, until well blended, 3-4 minutes.
3. Stir in coconut.
4. Divide cookie dough into halves, shape into a roll 12 x 2.
5. Wrap in wax paper, refrigerate until firm- around 2 hours.
6. Heat oven to 350°.
7. Cut rolls into 1/4" to 1/2" slices.
8. Place 2-inches apart on ungreased cookie sheet.
9. Bake 9-14 minutes.
10. Cool slightly, then remove from pan.
Title: Sweet Filo Cigars
Ingredients:
- 1/2 phyllo pastry
- 2 sugar
- 3/4 ground cardamom
- 1/4 orange flower water
- 2 butter
- 4
Instructions:
1. Put the frozen filo pastry in the refrigerator the night before you make the recipe, allowing it to thaw gradually.
2. Preheat the oven to 400*F.
3. Pulse the almonds in a food processor. You want to end up with a light powder. You could also chop them finely by hand or grind in a hand cranked grinder.
4. Toss with the sugar, cardamom, and enough orange flower water to dampen the mixture slightly.
5. Unroll the filo and cut it crosswise into strips 5-7" wide. Stack the strips in a pile and cover with a barely damp towel. Place a piece of pastry on the table, heap 2 tbls. almond mixtue at one end, then fold over the outer edges and roll it up. Brush the surface with butter. Bake on an ungreased cookie sheets until golden brown, about 12 minutes.
6. 2nd version:.
7. For a crunchier pastry that can be baked ahead of time, sprinkle 2 tbls. of the almond mixture over the entire surface of each filo strip. Fold in the long edges by 1/2" If the dough is brittle and won't bend without breaking, brush a little butter on it to make it pliable. Roll, then brush the surface with a little butter and bake for 8-10 minutes, until nicely browned.
Title: Barbara Frietchie Pie
Ingredients:
- 1 granulated sugar
- 3/4 heavy cream
- 1/2 evaporated milk
- 3/4 brown sugar
- 2 butter
- 2 vanilla
- 1/2 salt
- 1/8 nutmeg
- 2
Instructions:
1. Preheat oven to 425°F.
2. Line the pie pan with pastry.
3. cook sugars, cream, egg yolks and butter in a double boiler until thickened, stirring constantly to prevent scorching.
4. Remove from heat, add vanilla, salt and beaten egg whites.
5. Pour into unbaked pastry shell, sprinkle with nutmeg and bake at 425F for 10 minutes, reduce to 300F and bake about 45 minutes longer or until a knife comes out clean when inserted in center.
6. Serve very cold.
Title: Orange Slice Cookies
Ingredients:
- 1 1/2 flour
- 1/4 butter
- 1 margarine
- 1 brown sugar
- 3/4 sugar
- 2 eggs
- 2 milk
- 2 vanilla extract
- 2 flour
- 1 baking soda
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 2 1/2 quick-cooking oats
- 1 flaked coconut
Instructions:
1. Combine chopped orange slices and 1/4 cup flour in a medium bowl, tossing to coat candy; set aside.
2. Beat butter at medium speed with an electric mixer until creamy.
3. Gradually add sugars, beating well.
4. Add eggs, milk, and vanilla; beat well.
5. Combine 2 cups flour and next 4 ingredients; gradually add to butter mixture, beating well. Stir in candy mixture, oats, and coconut.
6. Drop dough by rounded teaspoonfuls 2 inches apart onto greased baking sheets.
7. Bake at 375 for 10 minutes or until lightly browned.
8. Cool slightly on baking sheet; remove to wire rack to cool completely.
Title: Italian Cream Cake
Ingredients:
- 1 buttermilk
- 1 baking soda
- 2 sugar
- 1/2 butter
- 1/2 shortening
- 5 eggs
- 2 vanilla
- 1 coconut
- 1 pecans
- 1
Instructions:
1. Mix buttermilk and baking soda. let stand for a few minutes.
2. Cream together sugar, butter and shortening.
3. Add egg yolks, mixing well between each yolk.
4. Add milk mixture and flour gradually, alternating between each one.
5. Add vanilla, nuts and coconut. Beat well.
6. In separate bowl, beat egg whites until stiff. Carefully fold into batter.
7. Pour into 3 well-greased 9" cake pans.
8. Bake st 325º for 25 minutes or until toothpick comes out clean.
9. Cool and frost with Cream Cheese Icing.
Title: Rich Chocolate Pudding
Ingredients:
- 1/4 sugar
- 1/4 cornstarch
- 2 low-fat milk
- 2 nonfat milk
- 2 bittersweet chocolate
- 1 vanilla
Instructions:
1. In medium saucepan place sugar, cocoa powder and cornstarch over medium-high heat.
2. Add in milk gradually, while stirring constantly until the pudding starts to thicken up (apprx 5 min).
3. Lower heat to medium-low and add chocolate and stir until it is melted and mixed in well.
4. Continue heating for another 5 minutes and then remove from heat and cool for another 5 minutes.
5. Then add vanilla in and put into bowls.
6. Eat now, or put into fridge until ready to eat.
Title: Delicious Baby Food Plum Cake
Ingredients:
- 2 self rising flour
- 2 granulated sugar
- 2 plum baby food
- 2 eggs
- 3 cinnamon
- 2 clove
- 1 nutmeg
- 1 vanilla flavoring
- 1
Instructions:
1. Preheat oven to 350.
2. Mix all ingredients together in a mixer, beat well. (About 3 minutes).
3. Pour in a well greased bunt or tube pan.
4. Bake at 350 for 65 minutes or until a toopick comes out clean.
5. Cool.
6. Dust with Confectionary Sugar.