lumicero/recipes-ing2inst huggingface dataset:
Title: Lemon Cooler Cookies
Ingredients:
- 1/2 powdered sugar
- 1/2 sugar
- 1/3 shortening
- 1 egg
- 1/2 vanilla
- 1/8 salt
- 1 1/2 cake flour
- 1 1/2 baking powder
- 1 water
- 1 powdered sugar
- 1/2
Instructions:
1. Preheat oven to 325°.
2. In a large bowl, cream together: sugars, shortening, egg, vanilla and salt.
3. Add the flour and baking powder.
4. Add 1 Tbsp of water and continue mixing until dough forms a ball.
5. Roll dough into 3/4-inch balls and flatten slightly onto a lightly greased cookie sheet.
6. Bake for 15-18 minutes or until light brown.
7. While cookies bake combine 1 cup powdered sugar with the lemonade powder in a large ziploc bag and shake to mix.
8. Remove cookies from the oven and put them in the ziploc bag while they are still hot, shake until all cookies are coated.
Title: Banana Toffee Cream
Ingredients:
- 3/4 banana
- 1/2
- 1
Instructions:
1. Gently fold sliced banana and toffee bits into whipped cream until well blended.
2. Spoon into parfait glasses or dessert dishes.
3. Cover and refrigerate until serving. ( I recommend at least 2 hours ).
Title: Italian Cream Cake
Ingredients:
- 2 sugar
- 1/2 light butter
- 2 all-purpose flour
- 2 baking soda
- 1 low-fat buttermilk
- 1 pecans
- 1/2 vanilla extract
- 1 lemon rind
- 1 light butter
- 1 powdered sugar
- 6 vanilla extract
- 1
Instructions:
1. Prepare Cream Cheese icing; cover and chill.
2. Preheat oven to 350 degrees.
3. Coat bottoms of 3 9-inch round cake pans with cooking spray (do not coat sides of pans), and line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust with flour; set aside.
4. Combine sugar and butter in large bowl; beat at medium spped of a mixer until well blended. Add egg yolks one at a time beating well after each addition. Combine flour and baking soda; stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and extracts.
5. Beat egg whites at high speed of a mixture until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350 degrees for 23 minutes. Let cool in pans 5 minutes on a wire rack. Loosen cake layers from sides of pans using a narrow metal spatula; turn out onto wire racks. Peel off wax paper; let cool completely.
6. Place 1 cake layer on a plate. Spread with 2/3 cup Cream Cheese Icing; top with another cake layer. Repeat with 2/3 cup icing and remaining layer, ending with cake layer. Spread remaining icing over sides and top of cake. Garnish with lemon rind, if desired.
7. Cream Cheese Icing:.
8. Beat butter and cheese at high speed of a mixer until fluffy. Gradually add sugar and vanilla; beat at low speed just until blended (do not overbeat or icing will become runny). Cover and chill. Yield: 2 2/3 cups.
Title: Low Fat Sugar Cookies of Goodness
Ingredients:
- 3/4 sugar
- 1/3 unsweetened applesauce
- 1 vanilla
- 1 flour
- 1 1/2 baking powder
- 1/2 salt
- 1/4 powdered sugar
- 2/3 vanilla
- 1 1/2 water
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine apple sauce and sugar until well mixed.
3. Add egg and vanilla and continue to mix.
4. Combine flour, baking powder, and salt in another bowl. Add gradually to egg mixture.
5. Take roughly a tablespoon size portion of dough and place it onto a lighty greased cookie sheet. Works best if pressed flat (the dough when making the cookie).
6. Bake in oven for 10 minutes.
7. Take out of oven and remove from cookie sheet.
8. To make the frosting, in an electric mixer preferably, combine powdered sugar and butter and vanilla. Add water according to consistency of frosting.
Title: Angel Food Cake With Fresh Fruit and Lime Drizzle
Ingredients:
- 1 strawberry
- 1 fresh lime juice
- 1/4 lime zest
- 1 sugar
- 1/4
Instructions:
1. Combine the lime juice, sugar, and 1/4 cup water in a small saucepan and bring to a boil. Stir constantly, cooking until sugar dissolves.
2. Refrigerate until cool.
3. Slice cake and plate it on individual plates. Top with strawberries.
4. Stir the zest into the cooled syrup and drizzle over the fruit and cake.
5. Serve.
Title: Orange Bread Pudding
Ingredients:
- 3 milk
- 1 sugar
- 3/4 salt
- 1 butter
- 2
- 1/2
- 1/8
Instructions:
1. Soak bread cubes in milk for 10 minutes.
2. Add orange juice and rind, egg yolks, sugar and salt. Stir until sugar has dissolved.
3. Pour into well buttered 4-cup oven-proof dish or, 4 well buttered individual moulds, dot with butter and place in a roasting tin with hot water to come halfway up the sides.
4. Bake in mod. hot oven 190 C for 45 minutes or 30 minutes for individual ones, or until the tip of a knife inserted 1 inches in from outside edge comes away clean.
5. Chill and serve with whipped cream.
6. Unmould the individual puddings.
7. Cheers, Doreen Doreen Randal, Wanganui.
8. New Zealand.
Title: Crisco Pound Cake
Ingredients:
- 1 sugar
- 2 cake flour
- 3 buttermilk
- 1 eggs
- 4 baking soda
- 1/2 salt
- 1 pure vanilla extract
- 1
Instructions:
1. In a large mixing bowl, cream Crisco,sugar, and eggs until white and creamy(about 20 minutes).
2. In a seperate bowl measure flour,baking soda, and salt.
3. Slow mixer speed to low and alternately add flour mixture and buttermilk ending with buttermilk.
4. Add vanilla.
5. Bake at 325 degrees for 1 hour in tube pan.
Title: Cherry Crunch
Ingredients:
- 1 cherry pie filling
- 1 lemon juice
- 1 pecans
- 1/2 butter
- 1/2
Instructions:
1. Spread pie filling in bottom of 9" square pan.
2. Sprinkle with lemon juice.
3. Combine cake mix, nuts and melted butter.
4. Sprinkle over pie filling.
5. Bake at 350 for 40-50 minutes or til golden brown.
Title: Stained Glass Cookie Recipe
Ingredients:
- 1 1/2 butter
- 1 1/2 sugar
- 2 eggs
- 3 vanilla extract
- 4 1/2 all-purpose flour
- 1 baking soda
- 1 cream of tartar
- 1 salt
- 1 water
- 3 water
- 1/2 confectioners' sugar
- 2 2/3
Instructions:
1. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to creamed mixture. Divide dough into three portions; cover and refrigerate for 30 minutes or until easy to handle.
2. Line baking sheets with foil and grease the foil; set aside. On a lightly floured surface, roll out one portion of dough to 1/4-in. thickness. Cut with floured 2-1/2-in. ornament-shaped cookie cutters. Cut out centers with a floured 1/2-in. cookie cutter. Place larger cutouts 2 inches apart on prepared baking sheets. Using a plastic straw, poke a small hole near the top of each cookie for hanging. Repeat with remaining dough. Reroll small cutouts if desired.
3. Place the same color of hard candies in small resealable plastic bags; crush candies. Sprinkle in center of cookies. Bake at 350° for 8-10 minutes or until lightly browned. Use straw to reopen hanging holes. Cool for 2-3 minutes or until candies are set before carefully removing to wire racks.
4. For icing, in a small mixing bowl, beat meringue powder and water until soft peaks form. Gradually beat in confectioners' sugar. Decorate cookies; let dry. Thread string through holes to hang cookies.
Title: Super Brownies
Ingredients:
- 1 3/4 ground walnuts
- 1/2 quinoa
- 1/2 baking powder
- 1/2 cinnamon
- 1/2 eggs
- 2 bananas
- 1 coffee
- 2 extra virgin olive oil
- 2 vanilla extract
- 3/4 brown sugar
- 1/4
- 1
- 1/2
- 4
- 1
Instructions:
1. Cook quinoa according to directions on the package.
2. Mix together brownie mix, 1/2cup almond meal, ground walnuts, baking power, cinnamon, hemp seeds and set aside. Next mix eggs, bananas, cooked quinoa, vanilla extract, almond extract, oil, coffee and mix well I like to blend until its frothy. Next mix together your wet ingredients into your dry and blend well. Pre heat oven to 350. Prep a non-stick 9 by 9 baking pan ( or something close) with parchment paper on the bottom. Bake for 30 minutes. Mix the remaining 4 tbs. almond meal and 1 tbs. brown sugar and spread on top. Bake another 30 minutes. Take out and cool in fridge over night. Enjoy.
Title: Fresh Pineapple Upside Down Cake
Ingredients:
- 3/4 butter
- 3/4 dark brown sugar
- 3/4 all-purpose flour
- 1 1/2 baking powder
- 2 salt
- 1/2 white sugar
- 1/2 eggs
- 3 vanilla extract
- 1/2 fresh pineapple
- 1
Instructions:
1. Preheat oven to 400 degrees F (205 degrees C).
2. Melt the butter. Brush a little bit of the butter on the inside of a 9 inch round cake pan, or a cast iron skillet.
3. Mix 5 tablespoons of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside.
4. Stir together the flour, salt, white sugar, and baking powder.
5. Separate the eggs. Beat the whites until stiff but not dry.
6. Beat two of the egg yolks until lemony yellow. Stir in the remaining 1/2 cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings.
7. Bake at 400 degrees F (205 degrees C) for 30 minutes, or until toothpick comes out clean. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up.
Title: Biscoff Cookies
Ingredients:
- 8 all-purpose flour
- 5 dark brown sugar
- 1 baking soda
- 2 nutmeg
- 2 cinnamon
- 2 cloves
- 2 ginger
- 2 pepper
- 5 butter
- 4 milk
Instructions:
1. (This recipe calls for a scale, everything is weighed not measured in measuring cups).
2. In a medium bowl, mix flour, soda, brown sugar and spices. Add butter (cut in little bits) and milk. Mix to make a light dough.
3. Set aside in the fridge for 3-4 hours or for a complete night.
4. After you have let it chill, spread the dough out cut it with cookie cutters, then place the cutouts on a lightly greased flat pan or cookie sheet.
5. Cook the ?Speculoos? in a preheated oven (400?) for 15 minutes.
Title: Sunshine Butter Cake With Fresh Coconut Frosting
Ingredients:
- 1 butter
- 2 sugar
- 1 1/2 vanilla
- 4 eggs
- 4 cake flour
- 4 baking powder
- 1 salt
- 1 1/3 milk
- 3 sugar
- 1/4 cream of tartar
- 1 boiling water
- 3 vanilla
- 3/4 fresh coconut
- 1/2
- 1
Instructions:
1. Cream throughly the butter and sugar.
2. Add vanilla.
3. Add eggs, one at a time beating well after each addition.
4. Sift together flour, baking powder and salt and add to mixture, alternating with milk, ending with flour.
5. Pour into 3 greased and floured 9" cake pans.
6. Bake at 350 for 30-40 minutes.
7. Cool 10 minutes before removing from pans.
8. Cool before frosting.
9. Store in cool place or refrigerate.
10. Makes 1 cake.
11. For Frosting:
12. Combine sugar, cream of tartar and boling water in 3 quart saucepan.
13. With the aid of a candy thermometer that doesn't touch bottom of the pan, cook until the mixture reaches 240 degrees and makes a long thread with a spoon.
14. Turn to a low heat when mixture begins to boil.
15. The longer the mixture cooks the less likely it is to be grainy.
16. Beat egg whites in a large bowl until stiff but not dry.
17. Slowly pour the hot syrup , in a fine stream, into the egg whites, beating constantly.
18. Add vanilla and almond flavoring and beat until frosting is cool enough to spread.
19. Spread on tops and sides of cake layers, sprinkling with coconut.
20. Join layers together.
Title: Orange Refrigerator Cake
Ingredients:
- 1 vanilla pudding mix
- 1 unflavored gelatin
- 1 orange zest
- 1 heavy whipping cream
- 2
Instructions:
1. Prepare pudding according to package directions; set aside.
2. In a small sauce-pan, sprinkle gelatin over orange juice; let stand for 1 minute.
3. Cook and stir over low heat until gelatin is completely dissolved.
4. Stir into pudding.
5. Add orange peel.
6. Transfer to a large bowl.
7. Cover and refrigerate for 2 hours or until cooled.
8. Cut one angel food cake in half width-wise.
9. Save one half for another use.
10. Cut remaining half into eight slices.
11. Cut second loaf into 16 slices.
12. Arrange half of the cake slices in an ungreased 13-in. x 9-in. x 2-in. dish.
13. Fold whipped cream into pudding; spread half over the cake slices.
14. Repeat layers.
15. Cover and refrigerate overnight or until set.
Title: 7 Layer Punchbowl Dessert
Ingredients:
- 1 Jello gelatin
- 3 -4 bananas
- 1 pineapple chunk
- 1 mandarin orange
- 1 vanilla pudding mix
- 1 Cool Whip
- 1 berries
Instructions:
1. Prepare jello and pudding according to directions on box; put in fridge until set, about 4 hours.
2. Follow directions as above, using the cool whip and berries as top garnish.
3. Chill until served.
4. Serve in a punch bowl or glass trifle bowl.
Title: Luscious temptations: Dates And Almond Gujias
Ingredients:
- 500 all-purpose flour
- 1/2 powdered milk
- 6 ghee
- 200 ghee
- 200 water
- 200 dates
- 2 sugar
- 2 water
- 3 -5 saffron strands
Instructions:
1. Apply a little ghee or oil on your palms and then mix ghee or oil (Use ghee for authenticity) with flour until it looks like breadcrumbs.
2. Add water, slowly, to make a soft dough, and cover it with a damp cloth.
3. Keep aside.
4. Fry the dried milk powder till light brown.
5. Add almonds and dates.
6. Mix well and fry for another 2 minutes.
7. Allow it to cool.
8. Pour water in a pot and add the sugar to it.
9. Stir well and then boil the sugar-water syrup until it is of one-thread consistency.
10. Add a few drops of yellow food colour and saffron.
11. Mix well.
12. Keep aside.
13. Now roll the kneaded dough into small rotis (Indian flatbreads), about the size of your palm.
14. Fill half of this with the dried milk powder mixture and seal it tightly with the other half, twisting the edges inwards.
15. Take care to see that the filling does not ooze.
16. Heat ghee or oil in a wok.
17. Once it is hot, slowly put in the gujias and deep-fry till golden brown on either side.
18. Allow the excess oil to drain out on clean paper kitchen napkins.
19. Drop them carefully into the hot sugar-water syrup, mix well until the gujias are well coated with the syrup on either side.
20. Carefully remove them, one at a time, and place neatly on a serving plate.
21. What are you waiting for?
22. Go ahead, and have one!
Title: Orange Cream Cheese Oats Cookies
Ingredients:
- 70 butter
- 1 egg
- 1/2 oats
- 1 plain flour
- 1/2 cream cheese
- 8 sugar
- 1 orange zest
- 1/4 salt
Instructions:
1. Put the butter, sugar, and cream cheese in a large bowl and beat until light and fluffy. beat in the egg.
2. Sift in flour, salt, mix well in another bowl
3. Pour the dry ingredient into the mixture mix well.
4. Pour in the Oats and orange zest into the mixture and mix well.
5. Spoon the mixture into 20 cookies on baking paper.
6. bake in the oven at 375 degree for 10 minutes, or until the edges are lightly brown.
7. Let cool on a wire rack.
Title: Triple Chocolate Cake
Ingredients:
- 6 bittersweet chocolate
- 1/2 unsalted butter
- 1 boiling water
- 3 eggs
- 1 1/2 sugar
- 1 vanilla
- 1/2 sour cream
- 1/2 baking soda
- 2 flour
- 1/2 baking powder
- 2 salt
- 1/4 unsalted butter
- 1/3 icing sugar
- 1 3/4 warm water
- 2 bittersweet chocolate
- 1 bittersweet chocolate
- 1 heavy cream
- 10 corn syrup
- 3/4 unsalted butter
- 3
Instructions:
1. Cake: Grease 2 cake mold of 9 inches (23 cm) of diameter and put parchment paper in the bottom of the 2 mold. Grease the paper and flour it. Set aside. Put chocolate and butter in a bowl that goes in the microwave. Heat at medium-low (50 %) 1 to 2 minutes or until butter has melted. With a wooden spoon, stir until creamy. Pour boiling water and stir well.
2. In a large bowl, with an electric mixer, beat eggs and sugar until the mixture is inflated. Add vanilla, then the melted chocolate mixture. In a small bowl, mix sour cream and baking soda and let rest. In another bowl, sift the flour, cocoa, baking powder and salt. Add dry ingredients to the egg mixture, alternating with the sour cream mixture. Distribute the dough in the 2 mold.
3. Bake in center of preheated oven of 350F 25 to 30 minutes or until a toothpick inserted in the middle of the cakes come out clean. Put the molds on racks and let cool for 10 minutes. Unmold the cakes on the racks, remove delicately the parchment paper and let cool completely. (You can prepare the cakes in advance and wrap individually with plastic wrap. They will keep up until next day at room temperature or until 2 weeks in freezer, wrapped with a very good foil paper).
4. Chocolate Buttercream Frosting: In a bowl, with an electric mixer (use clean mixer), mix all ingredients until homogeneous and creamy. Set aside.
5. Ganache: Put chocolate in a bowl resisting to heat. In a thick bottom saucepan, mix cream and corn syrup. Heat at medium heat until bubbles begin to appear. Pour the cream mixture on the chocolat, add butter and let rest for 3 minutes. With a wooden spoon, stir until smooth. Let cool the ganache for about 15 minutes or until it has lightly thicken.
6. Cake Assembling: Put one cold cake on a serving plate. With a spatula, cover uniformly with all the chocolate buttercream frosting. Put the other cake on its back on the frosting. Spread uniformly the ganache on top and sides of the cake. (You can prepare the cake in advance and cover it. It will be good up to 2 days in fridge. Let return to room temperature before serving).
Title: Hot Prunes and Custard
Ingredients:
- 20 prunes
- 400 custard
- 1/2 water
Instructions:
1. place prunes in a saucepan, (you may need to do this in batches).
2. cover with water 3/4 of the way up.
3. heat through until prunes are plump.
4. while they are heating through, heat your custard.
5. pour the prunes and juice into four serving bowls.
6. pour hot custard over and enjoy.
Title: Oh Henry Bars
Ingredients:
- 1 brown sugar
- 1/2 butter
- 1/2 sugar
- 1/3 oatmeal
- 4 chocolate chips
- 1 peanut butter
- 1
Instructions:
1. Pre-heat oven to 350 degrees.
2. Cream butter, crisco, sugar and brown sugar. Once mixed, add oatmeal and mix again.
3. Spray a 9 by 13 inch pan with non-stick cooking spray and press the oatmeal mix into the pan.
4. Bake for 12-15 minutes or until top is golden brown.
5. Melt chocolate chips. Add peanut butter and mix well.
6. Spread chocolate - peanut butter mix over warm oatmeal bars.
7. Cool. Then cut and serve.
Title: Sesame Seed Cookies
Ingredients:
- 4 all-purpose flour
- 1 sugar
- 1 baking powder
- 1 salt
- 1/2 sweet butter
- 2 eggs
- 1 vanilla extract
- 1 orange zest
- 1 1/2 sesame seeds
Instructions:
1. Preheat oven to 375. Butter two baking sheets. In a large bowl, stir together the flour, sugar, baking powder and salt. With an electric mixer on low, add butter until blended. Whisk together the eggs, zest and vanilla and add this to the flour mixture and continue beating on low until a smooth dough is formed.
2. Pinch off a small pice of dough about the size of a small golf ball and roll it into a log about 2 inches long. Roll the log into the fresh sesame seeds, pressing them lightly to stick. Place the cookie on prepared baking sheets and continue forming the remaining cookies the same way, keeping 2 inches of space between each cookie. Bake for 25 minutes or until lightly browned. Cool and you can store in an airtight container.
Title: Spicy Choc Chip Cookies
Ingredients:
- 1 butter
- 1 brown sugar
- 1/2 sugar
- 2 eggs
- 2 vanilla essence
- 1 1/2 plain flour
- 1 whole grain wheat flour
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 ground cinnamon
- 1/2 ground ginger
- 1/2 cayenne pepper
- 2
Instructions:
1. preheat oven to 180° celcius.
2. Cream butter and sugars together in a large mixing bowl.
3. Add vanilla and eggs one at a time beating after each addition till it's nice and light.
4. In a seperate bowl sift together all other ing except obviously except choc chips.
5. Gradually mix into wet ingredients and beat till just combined.
6. Fold in choc chips.
7. scoop mixture into 1" balls and place on cookie sheet, flaten slightly with fork. (leave room for spreading.
8. Bake for about 10 minutes or until golden brown.
9. Remove from tray and cool on wire rack.
10. ENJOY!
Title: Auntie Mimi's Fried Apricot Pies
Ingredients:
- 1 sugar
- 10
Instructions:
1. Cover dried apricots with water, and cook in a sauce pan till "jam" like texture.
2. Set aside to cool.
3. Roll out biscuits to 6-8' circle's.
4. Place 2-3 Tbs. of apricots in center of biscuit.
5. Fold biscuit in half. Seal with Fork.
6. Fry in med. hot cooking oil- until golden brown.
7. Sprinkle with Sugar while warm.
8. Let em' cool a bit, and ENJOY!
Title: Jellied Christmas Pudding
Ingredients:
- 225 raisins
- 450 sultanas
- 110 currants
- 50 sugar
- 3/4 water
- 2 water
- 50 gelatin
- 50 sweet sherry
- 25 brandy
- 1 1/3 lemon juice
- 3 1/2
- 50
- 1
- 1/4
Instructions:
1. Combine chopped raisins, sultanas, currants and mixed peel in a colander or large sieve.
2. Wash thoroughly under cold running water and drain well.
3. Repeat process until the water draining off the fruits is completely clean- this ensures a crystal clear jelly.
4. Place combined washed fruit, sugar and water in a saucepan and stir over a low heat until the sugar is dissolved.
5. Increase heat to medium and simmer, uncovered, for 10 minutes.
6. Place a sieve over a mixing bowl and empty contents of the saucepan into the sieve.
7. Reserve the liquid and place the fruit into another, large, mixing bowl.
8. Now, line the sieve with 2 layers of muslin or any clean, thin material which will allow liquid to drain through- we use a clean, unused'Chux' towel.
9. Place the sieve over the bowl with the fruit in it and pour the reserved liquid through the sieve into the bowl.
10. Add the finely chopped glace cherries and apricots to the fruit mixture.
11. Pour the extra water into a small saucepan.
12. Sprinkle over gelatine, stir and allow to stand for 5 minutes.
13. Place the saucepan over a low heat and stir constantly until the gelatine is dissolved.
14. Add gelatine mixture to fruit mixture.
15. Add almonds, sherry, brandy and lemon juice to fruit mixture and mix well.
16. Now, take 1/3 cup liquid from the fruit mixture and pour HALF of it over the base of a metal pudding basin, reserving the other half.
17. Refrigerate until partly set.
18. When partly set, cut the extra cherries into quarters and arrange decoratively in the jelly in the bottom of the pudding basin.
19. Pour over the remaining reserved liquid and refrigerate until set.
20. When the jelly in the basin is set, add the rest of the fruit mixture.
21. Cover tightly with aluminium foil and refrigerate overnight to set.
22. This pudding will keep happily for up to 2 weeks in the refrigerator.
23. To unmould, take a blunt knife and carefully work around the sides of the basin, breaking the airlock between the pudding and the mould.
24. Place a serving plate on the top of the basin, then, holding the plate firmly, tip the basin upside down and remove it gently.
25. If all the pudding is not eaten, I usually put it back into the pudding basin to store as the metal sides keep it nice and cold.
26. Serve with cream, icecream or custard.
Title: Raisin Pudding Cake
Ingredients:
- 18 1/2 instant lemon pudding mix
- 3 eggs
- 4 sour cream
- 1/2 walnuts
- 1 raisins
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour either a 10 inch tube pan or bundt pan.
3. I use Bakers Joy spray,.
4. In a large bowl combine cake mix, pudding mix, eggs, sour cream and vegetable oil.
5. Blend well, then mix for 3 minutes at medium speed.
6. Stir in raisins and walnuts.
7. Pour into prepared pan.
8. Bake for 1 hour.
9. Cool in pan for 15 minutes.
10. Remove from pan and continue cooling on cake rack.
11. Sprinkle with powdered sugar.
Title: Strawberry Cream Cake Filling
Ingredients:
- 2 strawberries
- 1/2 sugar
- 1 unflavored gelatin
- 2 water
- 3 boiling water
- 1/2
Instructions:
1. Add sugar to strawberries and set aside.
2. Soften gelatin in cold water, then add boiling water and stir until gelatin is dissolved.
3. Stir gelatin mixture into strawberries and allow to cool.
4. Whip cream until stiff.
5. Fold whipped cream into strawberries when it (the strawberry mixture) is the consistency of heavy syrup.
6. Refrigerate until set.