lumicero/recipes-ing2inst huggingface dataset:
Title: Loaded Krispie Crunches
Ingredients:
- 1 margarine
- 1 brown sugar
- 1 granulated sugar
- 2 eggs
- 2 self rising flour
- 1 salt
- 1/2 baking soda
- 1 vanilla extract
- 2 quick oatmeal
- 2 coconut flakes
- 1 chocolate chips
- 1
Instructions:
1. Preheat oven to 350°F.
2. Cream the shortening and both kinds of sugar together, beating until light and fluffy. Add the eggs and beat well.
3. Sift together the flour, salt, and baking soda. Add to the wet ingredients.
4. Add in the oatmeal, rice krispies, coconut, and chocolate chips. Mix well. The batter should be stiff.
5. Roll the dough into small balls and place on a greased cookie sheet. Flatten with a fork, leaving 1 inch in between the cookies.
6. Bake for about 12 minutes.
Title: Rhubarb and Orange Trifle
Ingredients:
- 1 orange
- 150 sugar
- 400 rhubarb
- 4 marmalade
- 4 Cointreau liqueur
- 3 custard
- 500 mascarpone cheese
- 250
- 300
Instructions:
1. Preheat the oven to 200°C To make the candied zest (for decorating), remove the orange zest using a vegetable peeler, taking care not to include any white pith. Cut into thin strips. Put 50g sugar into a pan with 150ml water and heat until dissolved. Add the zest and simmer for 10 minutes or until tender. Drain and leave to cool.
2. Put the rhubarb in a single layer in a shallow greased dish and sprinkle on the rest of the sugar. Add the juice from the orange, cover with foil, and cook in the oven for 15 minutes. Remove the foil, turn the pieces over, and cook, uncovered, for 10 minutes. Leave to cool. Drain and reserve the juice.
3. Split the sponges and sandwich with marmalade. Cut each into three pieces and put in the base of a trifle bowl or individual dishes. Mix 5tbsp rhubarb juice with the liqeur and sprinkle over the sponges. Put the rhubarb on top.
4. Mix the custard with the mascarpone and spoon over the rhubarb. Level the top and chill for 20 minutes.
5. Whip the cream until it just holds its shape and spread on top. Decorate the top with candied zest.
Title: White Russian Cupcakes
Ingredients:
- 18 1/4 vanilla instant pudding mix
- 3 1/2 eggs
- 1 vodka
- 3/4 Kahlua
- 4 Kahlua
- 1/4 pure vanilla extract
- 1/4 heavy cream
- 2 powdered sugar
- 1 Kahlua
- 1
- 2
- 1
- 2
Instructions:
1. Cupcakes:
2. Preheat oven to 350°F and line 24 cupcake cups with paper liners.
3. Place cake mix, pudding mix, oil, milk, eggs, vodka, 1/4 cup Kahlua, and vanilla in a large mixing bowl.
4. Blend with an electric mixer on low speed for 30 seconds. Stop the machine and scrape down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
5. Spoon or scoop 1/3 cup batter into each lined cupcake cup, filling it three quarters of the way full. (Remove empty liners if you don't get the full 24 cupcakes).
6. Bake until they are golden and spring back when lightly pressed with your finger, about 17-20 minutes. Remove the pans from the oven and place them on wire racks.
7. Cool for 5 minutes. Brush the tops of the cupcakes with remaining 2 tablespoons Kahlua.
8. Remove cupcakes from pans. Place on wire rack to cool.
9. Frosting:
10. Place a large, clean mixing bowl and electric mixer beaters int he freezer to chill for 1 minute. Remove the bowl and beaters from the freezer.
11. Pour the heavy cream into the bowl and beat with electric mixer on high speed until the cream has thickened, 1 1/2 minutes.
12. Stop the machine and add the sugar and 1 tablespoon Kahlua.
13. Beat the cream on high speed until stiff peaks form, 1-2 more minutes.
14. Place a heaping tablespoon of the whipped cream on each cupcake and swirl to spread it out with a short metal spatula or spoon, taking care to cover tops completely.
15. Garnish with chocolate shavings.
Title: Blueberry Pudding Cake
Ingredients:
- 2 blueberries
- 1 cinnamon
- 1 lemon juice
- 1 flour
- 3/4 sugar
- 1 baking powder
- 1/2 milk
- 3 butter
- 3/4 margarine
- 1 sugar
- 1 cornstarch
- boiling water
Instructions:
1. Toss the blueberries with cinnamon and lemon juice, and place in a greased 8 inch square cake pan.
2. Combine flour, sugar and baking powder. Stir in milk and butter.
3. Spoon over berries.
4. Combine sugar and cornstarch, sprinkle over batter.
5. Slowly pour boiling water over all.
6. Bake at 350 degrees for 40-45 minutes or until cake tests done.
Title: Butter Tart Slice
Ingredients:
- 1 margarine
- 1/2 icing sugar
- 1 vanilla
- 1 raisins
- 1/4 margarine
- 2 eggs
- 1 flour
- 1 brown sugar
Instructions:
1. Cream margerine and sugar.
2. Blend in flour.
3. Put into 8x8 inch cake pan and bake at 350 degrees for 10 minutes.
4. Combine all remaining ingredients and place in microwave for 2 minutes.
5. Stir and continue for another 2 minutes.
6. Pour on base.
7. Bake at 350 degreees until set but not dry, about 10 minutes.
Title: Super Soft Snickerdoodle Cookies
Ingredients:
- 1 unsalted butter
- 1 1/2 sugar
- 2 eggs
- 1 wheat flour
- 1 3/4 all-purpose flour
- 2 cream of tartar
- 2 baking powder
- 1/4 salt
- 3 sugar
- 3 cinnamon
Instructions:
1. Mix butter, 1 1/2 cups sugar, and eggs in a bowl.
2. In a separate bowl, mix flour, cream of tartar, baking powder, and salt.
3. Mix the two bowls together.
4. Roll together and wrap in cling film.
5. Freeze for at least 10-15 minutes.
6. To cook: Heat oven to 350 degrees. Unwrap and slice off as many 1/2 inch disks as you feel like eating. Mix together 1 tablespoon sugar and 1 tablespoon cinnamon. Coat cookies with cinnamon sugar mix and bake for 10 minutes. Enjoy!
Title: Yummy Smores
Ingredients:
- 10 marshmallows
- 1/4 graham cracker
- 1
Instructions:
1. preheat oven to 300
2. Then put a side marshmallows chocolate and gramcrackers.
3. After that break the gramcracker in half.
4. Then take a piece of chocolate.
5. Put the gramcracker, the chocolate, and the marshmallow and put them on top of each other.
6. Finallly put all of them in the oven on parchment paper.
7. enjoy your smores!
Title: Party Peanut Butter Cup Cookies
Ingredients:
- 1/2 butter
- 1/2 creamy peanut butter
- 1/2 brown sugar
- 1/2 white sugar
- 1 egg
- 1 vanilla
- 1 1/2 flour
- 1 baking soda
- 24 -36
Instructions:
1. Cream butter and peanut butter with sugars and vanilla.
2. Add egg and beat.
3. Add dry ingredients and mix well.
4. Form small balls of dough about the size of a small walnut.
5. Note: I use my Pampered Chef cookie scoops to measure out 1 teaspoon or 2 teaspoon balls, depending on whether I want a greater yield or a fancier looking cookie.
6. Using mini muffin pans(each cup about 1 1/2 inches in diameter), place 1 ball in each muffin cup.
7. Bake at 350 degrees for about 10 minutes (or 335 convection for 10 minutes).
8. While the cookie balls are baking, unwrap the candies completely.
9. As soon as the cookies come out of the oven (they will be very soft at this point), push a candy into the center of each ball, making the cookie into acup that surrounds the candy but does not cover it.
10. Note: To make the candies easier to push into the hot cookie, I usually keep the unwrapped candies on a plate in the refrigerator until I am ready to insert them.
11. Let cookies cool in pan until they are set enough to lift out without breaking.
Title: Healthy Chocolate Brownies
Ingredients:
- 1/3 cocoa powder
- 1/2 flour
- 1/4 salt
- 1 brown sugar
- 1/2 prune baby food
- 3 butter
- 2 vanilla
- 1 1/2
Instructions:
1. Preheat oven to 325 degrees. Combine cocoa, flour and salt in a small bowl. Set aside.
2. Using a wooden spoon or electric mixer on low speed, blend together brown sugar, prunes, butter, egg whites and vanilla. Gradually add flour mixture and blend after each addition.
3. Spray an 8x8 inch baking pan with non stick spray and pour batter into pan then spread evenly. Bake for 20-22 minutes until edges are dry to the touch but middle appears fudge like. Do not over bake or product will be dry.
4. Remove from oven and let cool in pan before slicing.
5. For maximum moistness, store squares in an airtight container.
Title: Delicious Sugar Cookies
Ingredients:
- 2/3 shortening
- 3/4 sugar
- 1 vanilla extract
- 1 egg
- 4 milk
- 2 flour
- 1 1/2 baking powder
- 1/4 salt
- 2 cream cheese
- 1/2 butter
- 1 vanilla extract
- 2 powdered sugar
Instructions:
1. Cookies- Mix shortening, sugar and vanilla. Add egg, beat until light and fluffy. Stir in milk, stir in dry ingredients. Divide dough and chill
2. Roll and cut, bake on greased cookie sheet at 375 degrees about 6-8 minutes.
3. Frosting- cream together cream cheese and butter until smooth, mix in the vanilla and gradually stir in the powdered sugar.
Title: Double Chocolate Almond Biscotti
Ingredients:
- 1/2 butter
- 4 flour
- 1/2 baking powder
- 1 3/4 salt
- 1 1/2 eggs
- 1/2 sugar
- 2 vanilla
- 1
Instructions:
1. Heat oven to 350.
2. Melt butter and chocolate in double boiler or microwave.
3. Stir until smooth.
4. Sift together cocoa, flour, baking powder and salt.
5. In electric mixer, beat sugar and eggs on low speed.
6. Add chocolate mixture, flour mixture and vanilla.
7. Stir in nuts.
8. Dough will be soft.
9. Turn dough onto lightly floured surface.
10. Form two 9" long by 3 ½" wide logs on baking sheet.
11. Bake 30 minutes until dough sets.
12. Cool 15 minutes.
13. Reduce heat to 275.
14. Slice dough diagonally into ½" pieces.
15. Place cut side down on baking sheet.
16. Bake 20 minutes.
17. Turn over, bake 20 minutes.
18. Cool on wire rack.
Title: Coconut Oatmeal Cake
Ingredients:
- 1 1/4 boiling water
- 1 rolled oats
- 1 1/2 flour
- 1 baking soda
- 1 cinnamon
- 1/4 nutmeg
- 1/2 salt
- 1/2 butter
- 1/2 sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 1/2 butter
- 2 butter
- 2/3 brown sugar
- 1/4 walnuts
- 2/3 pecans
- 1 flaked coconut
Instructions:
1. For the cake, pour the boiling water over the oats in a bowl and let stand for 20 minutes. Mix the flour, soda, cinnamon, nutmeg and salt together.
2. Cream the butter, sugar and brown sugar in a mixing bowl until light and fluffy. Beat in the eggs and vanilla. Add the oats mixture and mix well. Mix in the dry ingredients.
3. Spoon into a greased and floured 9 or 10 inch springform pan. Bake at 350°F for 40 minutes. Cool on a wire rack.
4. Cream the butter for the topping in a mixing bowl until light. Add the brown sugar and beat until fluffy. Add the cream, walnuts and coconut and mix well.
5. Spread the topping over the cake and broil until just golden brown. Cool on a wire rack. Place on a serving plate and remove the side of the pan.
Title: Cranberry Apple Dump Cake
Ingredients:
- 1 whole berry cranberry sauce
- 1 butter
- 1 walnuts
- 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. Dump cranberry sauce into an ungreased 9 x 13 inch pan.
3. Dump apple pie filling into pan.
4. Spread mixture evenly and "sift" dry cake mix on top.
5. Cut up butter and dot top of cake.
6. Sprinkle nuts or granola on top of cake.
7. Bake 1 hour and 15 minutes.
8. Cool 10 minutes, then cut into squares.
9. Serve with Cool Whip or ice cream.
Title: Algerian Harrissa - Not a Chilli Sauce but a Sweet!
Ingredients:
- 4 sugar
- 1 1/4 butter
- 1 margarine
- 1/2 cornflour
- 3 sugar
- 3 angelica
- dragees
Instructions:
1. Place the almonds, sugar orange blossom water & margarine in a food processor & mix to form a firm paste.
2. Split paste into 3 equal parts. Leave one natural and mix colouring into the other 2. Dust surfaces with cornflour. Roll paste into 3 long sausages then plait together. If using coconut, you'll not be able to plait them so lay them next to each other, then gently push them together so they stick to each other.
3. Dust hands with a little cornflour and form the paste into as many little balls as you can get ( a little larger than a Malteser). Lightly press the top of each ball into s little sugar.
4. With a matchstick or similar, make a indentation in the middle of the ball. Take a screw top from a bottle (coke etc) and gently press the rim of the top, starting from the middle and rolling the top out so that you get a little arc.
5. Repeat this until you have covered the ball - usually 6 or so top marks. You should have what looks like a flower.
6. Place a silver ball, piece of cherry or angelica etc into the centre of the flower. Place the harrissa into tiny sweet cases to serve.
7. As an alternative. Instead of plaiting the paste, roll out and layer then cut into lozenge/diamond shapes.
Title: Jewel Fruit Tart
Ingredients:
- 1/2 butter
- 1/2 honey
- 1 egg
- 1/2 vanilla
- 2 lemon juice
- 2 whole wheat pastry flour
- 1 cream cheese
- 1/2 honey
- 1/2 vanilla
- 1 strawberry
- 1 green grape
- 1 red grapes
- 1
- 1/2
Instructions:
1. Beat together butter and 1/2 cup honey in a large bowl.
2. Beat in egg, 1/2 t. vanilla and lemon juice.
3. Sift flour into liquid ingredients, stir to mix.
4. Form dough into a ball and chill for 1 hour.
5. Pre-heat oven to 350 degrees.
6. Butter a 12 inch pizza pan.
7. Press cookie dough into pan, trimming edges; prick with fork.
8. Bake on middle shelf for 15 to 20 minutes or until lightly browned.
9. Cool Thoroughly in the pan.
10. Beat together cream cheese, honey and vanilla; spread on cooled cookie crust.
11. Arrange fruit in an attractive design.
12. Heat apricot preserves in a small pan; brush lightly on top of fruit.
13. Chill before serving.
Title: Double Peanut Butter Cookies
Ingredients:
- 1/2 butter
- 1/2 margarine
- 1/3 creamy peanut butter
- 1/3 granulated sugar
- 1 1/2 brown sugar
- 1/2 all-purpose flour
- 3 baking soda
- peanut butter
Instructions:
1. In a mixer bowl cream butter, peanut butter, granulated sugar, and brown sugar together thoroughly.
2. Stir together the flour, baking soda, and 1/4 teaspoon salt. Add to creamed mixture; beat well. Beat in orange juice.
3. Shape dough into a roll 2 inches in diameter and 7 inches long. Wrap in clear plastic wrap. Chill at least 1 hour. Reshape into a round log if necessary.
4. Slice cookies 1/8 to 1/4 inch thick. Place half the slices 2 inches apart on ungreased cookie sheet. Spread center of each cookie with about 1 teaspoon peanut butter. Cover with remaining slices. Seal edge with fork.
5. Bake in 350 degree oven for 12 to 15 minute Cool slightly; remove form cookie sheet and cool on rack. About 1 dozen cookies.
Title: HEALTHY Rich Chocolate Sponge/Fudge Pudding
Ingredients:
- 1 flour
- 1/2 sugar
- 1/3 baking powder
- 1 salt
- 1/2 skim milk
- 1/2 applesauce
- 1/3 vanilla
- 2 brown sugar
- 1/2 boiling water
- 2 1/2
- 3/4 - 1 1/4
Instructions:
1. Mix First 5 Ingredients in large bowl.
2. Add skim milk, apple sauce, vanilla and mix till it looks like a nice thick cake batter Pour into 8x8 shallow casserole dish.
3. Dissolve cocoa& brown sugar into water, stir.
4. Pour Evenly over batter.
5. Microwave on HIGH for 5 minutes.
6. Evaluate if need more cooking, I do 2 minutes more on MEDIUM-HIGH.
7. It should still be wet on surface, let it rest before eating.
8. The more water you add, the saucier it will be.
Title: Avocado and Berry Pudding (Raw Food)
Ingredients:
- 1 dates
- 1 water
- 1 avocado
- 1/2 berries
- 2 vanilla extract
Instructions:
1. In a small bowl combine dated & water & let set for half an hour, then drain the liquid.
2. Combine all ingredients in the bowl of a blender & process for 1 minute.
Title: Melting Chocolate Puddings
Ingredients:
- 7 dark chocolate
- 7 butter
- 2 brandy
- 4 eggs
- 4 vanilla extract
- 4 plain flour
- 1 1/2
- 2 1/2
Instructions:
1. Pre-heat the oven to Gas Mark 6 / 200°F/400°F (if cooking straight away).
2. Melt the chocolate, butter and brandy over simmering water in a heatproof bowl, stirring well.
3. While the chocolate is melting, whisk the sugar, eggs, egg yolks and vanilla until the mixture doubles in volume and ribbons (use the mixture to make a figure of eight and if the beginning of the 8 has vanished back into the mixture by the time you're at the end of the 8 then keep mixing!).
4. Pour the melted chocolate around the edges of your sugar and egg mixture and sift the flour over the top. Fold together carefully with a metal spoon. BE PATIENT and BE CAREFUL - it may take time but it's important you do it right.
5. Put the mixture in well greased ramekins and either --
6. - Cook straight away in the oven for 12 minutes.
7. - Refrigerate and cook later from chilled for 14 minutes.
8. - Freeze and cook when ready from frozen for 15 minutes.
9. Leave to stand for a couple of minutes. The puddings should be firm to touch but will be fantastic and gooey on the inside! Mmmmmmmm!
Title: The Best Bakery Style Buttercream Frosting
Ingredients:
- 1/2 butter
- 1/2 powdered sugar
- 2 salt
- 1 vanilla
- 1 milk
- 2 -4
Instructions:
1. Place butter, shortening, sugar, salt, vanilla and 2 tablespoons milk in a chopper and pulse 4 or 5 times for about 10 seconds each time.
2. Add additional milk 1 tablespoon at a time and pulse until your reach the desired consistency.
3. Make enough frosting for a 2 layer cake or one 9 x1 3 cake.
Title: Mrs. Eddy's Apple Torte
Ingredients:
- 1 sugar
- 2 butter
- 3 -4 oleo
- 1 apples
- 1/8 egg
- 1 salt
- 1/2 flour
- 1 baking powder
- 1/2 baking soda
- 1/4 cinnamon
- nutmeg
Instructions:
1. In a large bowl, mix sugar, butter or oleo, and egg.
2. Add apples and mix well.
3. Sift together the dry ingredients.
4. Add to apple mixture.
5. Turn into greased 11x7 baking pan.
6. Bake at 350 degrees for 30-45 minutes.
Title: Alice B. Toklas' Orange Caramel Custard
Ingredients:
- 3/4 sugar
- 4 eggs
- 1 3/4 water
- 1 sweetened condensed milk
- 1/2 salt
- 1/8
Instructions:
1. Preheat oven to 350°F.
2. In heavy skillet on medium-low heat, cook sugar stirring constantly till melted and caramel colored.
3. Pour into a 9-inch round dish or baking pan.
4. In a medium bowl, beat eggs, stir in water, condensed milk, vanilla and salt.
5. Pour over caramelized sugar.
6. Set pan in a water bath.
7. Bake for 55 - 60 minutes or until center is set (mix will jiggle).
8. Cool and refrigerate overnight.
9. To unmold run a knife around the edge and invert onto serving platter.
Title: Banana Pudding Poke Cake
Ingredients:
- 1 instant banana pudding mix
- 2 milk
- 4
- 1
- 20
Instructions:
1. Prepare cake mix according to package directions for a 9x13 cake. Once cake comes out of the oven, allow it to cool for just a couple of minutes.
2. Then, with a wooden spoon handle or some other similarly-sized object, begin poking holes in the cake. You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
3. In a bowl, prepare pudding. Whisk together instant pudding mix with 4 cups milk. Stir until all the lumps are gone.
4. Let pudding sit for just about 2 minutes so it has just slightly begun to thicken but not fully set, it should still be easily pourable.
5. Pour pudding over cake. Taking care to get it into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes.
6. Put the cake into the fridge to set and cool (about 2 hours).
7. Once your cake has completely cooled, spread on whipped topping.
8. If you haven't done so already, crush your vanilla wafers. I just place mine in a ziploc bag and crush them with a rolling pin. Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
9. Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it.
10. Serve with freshly sliced bananas on top of each piece of cake. Keep refrigerated.
Title: Fig and Raisin Bread Pudding
Ingredients:
- 3 fresh figs
- 1 golden raisin
- 1/4 brandy
- 9 butter
- 5 sugar
- 1/2 lemon juice
- 3 lemon peel
- 1 vanilla extract
- 1 1/2 vanilla ice cream
- 1 1/2
- 2
- 1
Instructions:
1. Stir together figs, raisins and brandy in a medium bowl; let stand for 30 minutes.
2. Preheat oven to 350°F Generously butter an 8-cup souffle dish or casserole dish with straight sides. Spread remaining butter onto bread slices. Cut into 1-inch cubes and transfer to prepared dish. Stir together sugar, eggs and egg yolk in a large bowl; whisk in cream, milk, lemon juice, lemon peel and vanilla. Stir in fruit, then stir mixture into bread cubes; let stand for 5 minutes. Set dish in a large baking pan and add hot water to come 1-inch up the sides of dish. Bake for 1 3/4 hours or until custard is set in the center, tenting with foil if top browns too quickly. Serve warm with vanilla ice cream or whipped cream, if desired. Makes 8 servings.
Title: Mom's Peanut Butter Cookies
Ingredients:
- 1 white sugar
- 1 brown sugar
- 1 baking soda
- 1 shortening
- 1 vanilla
- 2 eggs
- 1 peanut butter
- 2 flour
- 1 salt
Instructions:
1. Mix in order.
2. Make in to balls, flatten with fork coated in sugar.
3. Bake at 400 degrees 10-12 minutes.
Title: Date Nut Balls
Ingredients:
- 1 egg
- 1/2 margarine
- 1 sugar
- 8 pitted dates
- 1 pecans
- 2 1/2 vanilla
- 1
Instructions:
1. In electric skillet set at 300 degrees (or heavy pan over low heat), cook butter, sugar, dates and egg until gooey and thickened. about 7-10 min.
2. Add pecans and vanilla.
3. Then add Rice Krispies.
4. Mix well.
5. Cool until slightly warm.
6. Form into balls & roll in powdered sugar.
7. Makes 50-60 small balls.
Title: Peanut Butter Pie
Ingredients:
- 1 graham cracker pie crust
- 1 instant chocolate pudding mix
- 2 milk
- 1 1/2 peanut butter
- 8 Cool Whip
Instructions:
1. Melt peanut butter in microwave for approximately 2-3 minutes. (times will vary so watch carefully).
2. Spread in the bottom of the graham cracker crust and a bit up the sides.
3. Cool.
4. Make pudding according to pkg. directions.
5. Spread over p.b. layer.
6. Top with Cool Whip.
7. Keep refrigerated.
Title: Sugar Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 1 egg
- 1 vanilla
- 1 1/2 lemon juice
- 2 3/4 lemon
- 1 flour
- 1/2 baking soda
- 1/2 baking powder
- salt
Instructions:
1. Beat butter and sugar until smooth and fluffy.
2. Add egg, vanilla, lemon juice and grated lemon peel. Mix well.
3. Stir together dry ingredients in a small bowl and add gradually to the creamed mixture until well blended.
4. Form rounded tsp of dough into balls and roll in sugar (if you use coarse sugar, it will look more "sparkly!").
5. Bake in preheated oven at 350F for 8-10 minutes, just until lightly browned on the bottom. (this makes a soft, chewy cookie; if you want crispier, bake until they're lightly browned on top.).
6. Allow to cool on pan slightly before removing to cooling rack.
Title: Blueberry Upside-Down Ginger Cake
Ingredients:
- 1 1/2 flour
- 1 1/2 ground ginger
- 1 baking soda
- 1 ground cinnamon
- 1/2 ground cloves
- 1/2 salt
- 3/4 butter
- 3/4 dark brown sugar
- 1 fresh lemon juice
- 2 1/2 blueberries
- 1/2 granulated sugar
- 1/2 molasses
- 2 eggs
- 1/4 milk
- vanilla ice cream
Instructions:
1. Preheat oven to 350 degrees F.
2. In medium bowl, combine flour, ginger, baking soda, cinnamon, cloves and salt.
3. In 9" by 2" round cake pan, melt 4 T butter in oven while it preheats. Remove pan from oven. Stir brown sugar and lemon juice into melted butter until blended (sugar will not dissolve). Sprinkle blueberries evenly over bottom of pan.
4. In large bowl, with mixer at medium-high speed, beat remaining butter until light and creamy. Add granulated sugar and beat until light and fluffy. Beat in molasses until blended. Add eggs, 1 at a time. Whisk in half of flour mixture. Whisk in milk and then the remaining flour mixture. Pour batter over blueberries in pan and spread evenly.
5. Bake 60-65 minutes or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 15 minutes.
6. To serve, run knife around inside of pan to loosen cake from side of pan. Invert cake onto platter.
7. Serve warm, with ice cream if you like.