lumicero/recipes-ing2inst huggingface dataset:
Title: Shortbreads
Ingredients:
- 2 1/2 plain flour
- 1/2 caster sugar
- 1/3 fine semolina
- 250 unsalted butter
- caster sugar
Instructions:
1. Sift the flour, caster sugar and rice flour or semolina into a mixing bowl, add the cubed butter and rub it with your fingertips until the mixture clings together in heavy lumps. Gather the dough into a ball and then knead it on a lightly floured surface until smooth. Proceed according to how you want the finished shortbread to be shaped.
2. Moulded Shortbread: Lightly sprinkle an 18-20cm diameter shortbread mould with flour, cut the dough in half, roll out each piece to a round, a little smaller than the mould and press, smooth side down, into the mould to fir it exactly. Carefully turn the dough out onto a flat baking tray. The mixture can also be shaped in small moulds to produce biscuit-sized shortbreads.
3. Petticoat Tails: Cut the dough in half and roll out onto two rounds each 18-20cm in diametre. Flute the edges with your fingers, then prick them all over with a fork. Alternatively, fir the two rounds into two fluted tins and prick well.
4. Shortbread Fingers: Press the dough into a shallow, 28x18 cm tin, smooth with a palette knife, then prick weell with a fork.
5. Having prepared the dough according to the shape chosen, chill it in the refrigerator for 1 hour and pre-heat the oven to 160ºC. Bake the moulded shortbread and petticoat tails for 20-25 minutes and fingers for 25-30 minutes, or until cooked through but not browned.
6. Remove from the oven and leave to cool and firm up for 5 minutes. Loosen the moulded shortbread and petticoat tails from the baking tray with a palette knife. Mark the petticoat tails into triangles. Cut the fingers into 20 equal pieces while still in the tin. Sprinkle generously with caster sugar.
7. After 15 minutes, transfer the petticoat tails and moulded shortbread to wire racks to cool completely. Leave the shortbread fingers in the tin until cold.
8. The shortbread will keep well if stored in an airtight container.
Title: Butterscotch Almond Bars
Ingredients:
- 1 1/2 flour
- 2 baking powder
- 1/2 butter
- 2 brown sugar
- 2 eggs
- 1 1/2 vanilla
- 1/4 butter
- 1/3 sugar
- 1/3 corn syrup
- 2 water
- 1/4 salt
- 1 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine flour and baking powder.
3. Melt butter and pour into mixing bowl. Blend in the sugar, then beat in the eggs and vanilla.
4. Stir in the flour and baking powder.
5. Spread in a greased 13 x 9 inch pan. Bake at 350 degrees for 20 minutes, then cool.
6. For the topping melt the butter, add the remaining ingredients (except the almonds and chocolate) and boil for 4 minutes, stirring constantly.
7. Take off the heat and stir in the almonds.
8. Pour over the baked base.
9. Melt the chocolate and drizzle over. Let cool completely.
Title: Frankfurt-Style Chocolate Pudding (Frankfurter Pudding)
Ingredients:
- 1/4 butter
- 2/3 sugar
- 5 strong black coffee
- 3 rum
- 1 1/2
- 3
- 2
- 1
- 5
Instructions:
1. Cream the butter and sugar until light and fluffy.
2. Beat in the egg yolks one at a time.
3. Add the chocolate, almonds, bread crumbs, coffee, and optional rum.
4. Fold in the beaten egg whites.
5. Butter the inside of a ring mold or Bundt pan and coat with sugar.
6. Pour the mixture into the mold and cover with aluminum foil.
7. Place in a large pot of water that comes 2/3 up the side of the mold and simmer for 1 to 1 1/2 hours, until the pudding is completely set.
8. Cool for 5 minutes and invert onto a serving platter.
9. Serve warm with whipped cream if desired.
Title: Best Ever Rich Chocolate Fudge Cake
Ingredients:
- 3 baking chocolate
- 1/2 butter
- 2 1/4 margarine
- 3 light brown sugar
- 1 1/2 eggs
- 2 vanilla extract
- 1/2 baking soda
- 2 1/4 salt
- 1 cake flour
- 1 sour cream
- boiling water
Instructions:
1. Preheat oven to 350°.
2. Grease and flour 3 9-inch cake pans.
3. In a large mixing bowl, cream the butter until smooth.
4. Gradually pour in the brown sugar, then eggs.
5. Beat with mixer until light and fluffy, approx 5 minutes.
6. On low speed, beat in the vanilla extract, melted chocolate, baking soda and salt.
7. Add flour alternately with sour cream, beating at low speed until smooth.
8. Pour in boiling hot water and stir until blended.
9. Pour into the prepared pan.
10. Bake about 25 minutes or until done.
11. Remove from oven, let cakes cool about 10-15 minutes, then place on wire racks.
Title: Easy Mango Fruit Parfait
Ingredients:
- 2 mangoes
- 1/4 strawberries
- 24 kiwi fruit
- 1 red raspberries
- 12
Instructions:
1. Place mango and orange juice in a blender and blend to a smooth puree.
2. Sice 20 strawberries,reserving 4 for garnishing.Slice and peel kiwis.Reseerve 4 slices of kiwi .Wash raspberries.
3. Place a layer of strawberries in 4 large wine glasses.Pour a little puree into each glass,covering the strawberries.Place a layer of kiwisinto each glas.Cover with the remaining puree.
4. Garnish each parfait with a kiwi slice surrounded by raspberries.Cut a slit in each of the whole strawberries and place on the rim of each wine glass.
5. Chill for 15 minutes before serving.
Title: Easy Fruit Cobbler
Ingredients:
- 1/4 butter
- 1 self-rising flour
- 1 - 1 1/2 sugar
- 1 milk
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Place butter in 8x8 dish and place in oven while pre-heating.
3. If using canned fruit drain about 1/2 of syrup,add sugar and heat until sugar dissolves. If using pie filling heat thoroughly.
4. In medium bowl mix flour, sugar,& milk well.
5. When oven is preheated and butter is melted add flour mixture to dish, then add fruit. Breading will raise through fruit during baking.
6. Bake for 30-35 minutes or until top is golden brown.
Title: Easy Frosted Mincemeat Cake
Ingredients:
- 1 eggs
- 3 brandy
- 1/2
- 1
Instructions:
1. Mix 3 eggs in a bowl along with all the extracts (do not need to beat, just mix).
2. Empty cake mix into large bowl.
3. Add egg mixture and mincemeat.
4. Add alcohol if desired.
5. Mix thoroughly using mixer or by hand.
6. Pour into 9x13 cake pan.
7. Bake at 350 for 45 minutes or until toothpick comes out fairly clean (do not over bake- mincemeat keeps cake moist so use discretion).
8. Let cool for 30 minutes and remove from pan.
9. Frost and serve.
Title: Lemon 1-2-3-4 Cake
Ingredients:
- 1 butter
- 2 sugar
- 3 flour
- 4 eggs
- 1 milk
- 2 baking powder
- 1 salt
- 1 vanilla
- 1/2
Instructions:
1. Cream butter and sugar until very pale yellow.
2. Beat at high speed until grain is gone.
3. Then add egg yolks, one at a time, beating well after each addition.
4. Add vanilla; beat well.
5. Sift dry ingredients three times and add alternately with milk, just until mixed.
6. In a separate bowl beat egg whites until stiff.
7. Gently fold in stiffly beaten egg whites.
8. Grease small angel food pan with Crisco or margarine.
9. Bake at 325 F, approximately 1 hours 10 minutes.
10. When cake in done, it bounces back when pressed.
11. Cool upside down on cake rack.
12. Run knife around edges of pan to loosen.
13. OPTIONAL:
14. If you have a lemon, it is very good with the grated zest of the lemon added to the batter.
Title: Lemon - Berry Pudding Cakes
Ingredients:
- 1 blackberry
- 1/2 fresh lemon juice
- 1 sugar
- 3 sugar
- 3 unsalted butter
- 3 eggs
- 6 cake flour
- 1 milk
- 3/4 salt
- 1/2 water
- creme fraiche
Instructions:
1. Preheat oven to 350°F Process 2 1/2 oz blackberries (12-15 berries), 1 tablespoon lemon juice and 3 tablespoons sugar in a food processor or blender until smooth. Pass mixture through a fine sieve into a small bowl; discard solids. Set sauce aside.
2. Butter inner top inch of six 6-oz ramekins; set aside. Whisk together egg yolks and 3/4 cup sugar in a medium bowl. Whisk in flour and milk in two batches each, beginning with flour. Whisk in remaining 1/2 cup lemon juice, the salt, and the melted butter; set aside.
3. Put egg whites in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until very frothy, about 1 1/2 minutes. With mixer running, add remaining 1/4 cup sugar in a slow,steady stream; beat until egg whites hold stiff (but not dry) peaks, about 2 minutes. Whisk half the whites into reserved lemon mixture until combined; gently fold in remaining whites with a rubber spatula.
4. Place the remekins in a high-sided roasting pan or baking dish, and divide the batter among ramekins, filling each almost to the top. Spoon a few drops of berry sauce onto cakes, and use a toothpick or skewer to swirl sauce into batter. Transfer to oven; pour boiling water into pan, a bit more than halfway up sides of ramekins.
5. Bake until cakes are set and the tops are just starting to turn golden brown, 35-40 minutes. With tongs, transfer the ramekins from pan to a wire rack, and let cool 15 minutes.
6. Meanwhile, beat creme fraiche in a clean mixing bowl until it holds soft peaks. Serve cakes warm with creme fraiche and remaining blackberries.
Title: Orange Dreamsicle Jello
Ingredients:
- 3 instant vanilla pudding
- 1 cold water
- 5 Cool Whip
- 1
Instructions:
1. Mix jello and pudding together in saucepan.
2. add 5 cups cold water and cook until it boils. Will be like a thin gel.
3. Cool for 5 hours.
4. Beat in the cool whip and chill overnight.
Title: Blueberry or Cherry Angel Dessert
Ingredients:
- 1 cream cheese
- 1 - 1 1/4 icing sugar
- 1 cherry pie filling
- 1
- 2
Instructions:
1. In a large mixing bowl, beat cream cheese and sugar; fold in whipped cream and cake cubes.
2. Spread evenly into a 13x9 ungreased pan; top with pie filling.
3. Cover and refrigerate for at least 2 hours before cutting into squares.
Title: Pumpkin Pudding With Candied Pecans
Ingredients:
- 6 firm silken tofu
- 6 maple syrup
- 1/4 vanilla
- 1 cinnamon
- 1 cardamom
- 1/8 nutmeg
- 1/8 salt
- 1 pumpkin
- 1 pecans
- 1 sugar
- 1/2 salt
- 2
- 1/8
Instructions:
1. Place tofu on several layers of paper towels and cover with additional paper towels. Leave the tofu like this for 10 minutes.
2. Combine tofu, condensed milk, syrup, and vanilla extract in a blender or food processor, and process until smooth.
3. Add cinnamon and next four ingredients (cinnamon through pumpkin) and process until smooth.
4. Pour pumpkin mixture into a large bowl, and fold in 1 cup whipped topping.
5. Cover and chill at least 8 hours.
6. To prepare pecans, heat a skillet over medium. Add pecans, sugar, and salt; cook 3 minutes or until sugar melts and coats pecans, shaking pan to coat evenly.
7. Pour pecans on a piece of parchment paper; cool and then coarsely chop.
8. To serve, spoon 2/3 cup pudding into a glass or cup. Top each with a tablespoon of whipped topping and a tablespoon-and-a-half of the pecans.
Title: Banana Ginger Parkin
Ingredients:
- 1 1/3 plain flour
- 2 bicarbonate of soda
- 2 ground ginger
- 1 3/4 oatmeal
- 4 dark muscovado sugar
- 6 sunflower margarine
- 2/3 golden syrup
- 1 egg
- 3 bananas
- 3/4 icing sugar
Instructions:
1. Preheat the oven to 160/325/Gas 3.Grease and line an 18 x 28cm cake tin (7 x 11").
2. Sift together the flour,bicarb of soda and ginger,then stir in the oatmeal.Melt the sugar,margarine and syrup in a saucepan,then stir into the flour mixture.Beat in the egg and mashed bananas.
3. Spoon into the tin and bake for about 1 hour or until firm to the touch.Cool in the tin,turn out and cut into squares.
4. Sift the icing sugar into a bowl and stir in just enough water to make a smooth,runny icing.Drizzle the icing over each square.
Title: Bran Flake Peanut Butter Bars
Ingredients:
- 1 1/2 honey
- 1/2 unsalted peanuts
- 1/2 craisins
- 1/4 milk
- 1/4 butter
- 2
Instructions:
1. Mix together chocolate chips, milk and butter in a small saucepan. Heat until the chocolate chips have melted.
2. Heat the honey in the microwave for 10 seconds. (just to help it work in better)
3. Pour honey onto the bran flakes and mix them together. Add craisins and peanuts.
4. Stir in chocolate chip mixture.
5. Spread into a small pan and put into the freezer for 10-15 minutes.
Title: Gingery Vegan Carrot Cake
Ingredients:
- 3/4 raisins
- 1/4 maple syrup
- 1/3 unsweetened applesauce
- 1/3 orange, zest of
- 4 -5 carrots
- 1 whole wheat pastry flour
- 3 baking powder
- 2 baking soda
- 2 cinnamon
- 1 1/2 nutmeg
- 1 1/4 sea salt
- 1 - 1 1/2 raisins
- 1/2 walnuts
- 1/2
- 2/3
- 1
Instructions:
1. Put the first six ingredients in a blender (juice to orange zest) and blend until smooth. Add the ginger and carrot, and pulse just to mix.
2. Preheat the oven to 350°F Lightly oil an 8-by-8 square pan, or a 9-inch round pan, and dust thoroughly with flour.
3. In a large bowl, whisk the dry ingredients (except the 2/3 cup raisins) together.
4. Add the wet mixture, rinsing out the blender with 2-3 Tbsp water, into the dry. Combine so that everything, or almost everything, is moistened; just be very careful not to overmix!
5. Fold in the raisins and walnuts, if using (I prefer it without them).
6. The batter should be fairly thick. Pour it into the prepared pan and use a spatula to spread it evenly.
7. Bake for 35-45 minutes, testing the middle with a toothpick when it looks possibly done. Give it a few extra minutes, if necessary, to begin to get goldy-brown around the edges. Then it should be fully baked.
8. Let cool before cutting and serving. Travels well and should be stored in the fridge, where it will keep up to a week; it tastes best reheated.
9. Be sure to serve with Orangey Vegan Cream Cheeze Frosting!
Title: Crispy Yummy Chocolate Oatmeal Cookies
Ingredients:
- 80 butter
- 50 brown sugar
- 1 egg
- 1 plain yogurt
- 100 milk
- 1 oats
- 125 vanilla bean
- 1/2 flour
- 120 baking powder
- chocolate
Instructions:
1. In a big bowl cream butter and sugar. Add egg and yoghurt/milk. Mix inches.
2. In a second bowl combine oats, vanilla, flour and baking powder. Add flour mixture to creamed butter. Stir in well.
3. Fold in chocolate pieces.
4. Form into small balls (size of a walnut) and flatten slightly. Place on a paper-lined baking sheet.
5. Bake in the preheated oven at 180°C/375°F for 10-15 minutes.
Title: Low-Fat, Sugar Free Tapioca Pudding
Ingredients:
- 2 1/2 skim milk
- 1 1/2 tapioca
- 1/2 cold water
- 2
- 2 1/2
Instructions:
1. soak tapioca over night in 2 1/2 cups cold water.
2. Drain tapioca and place in crock pot with milk and cook on high for 2 hours.
3. mix yolks and agave.
4. temper and add into crock
5. cook for 15 more.
Title: Kate's Low Fat Indian Pudding Sweetened With Honey and Molasses
Ingredients:
- 3 eggs
- 3 honey
- 1 molasses
- 1/4 cornmeal
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/2 ground ginger
- 4 1% low-fat milk
- 1 1/2 vanilla extract
Instructions:
1. Preheat oven to 225F degrees. Thoroughly grease a 1 3/4 to 2 quart casserole dish with shortening. Note: Shortening is better for greasing than spray, oil, or butter because the honey tends to stick and burn easily during the long baking time.
2. Stir together eggs, honey, and molasses in a medium bowl. Set aside.
3. Combine cornmeal, cinnamon, nutmeg, and ginger in a small bowl. Set aside.
4. In a large saucepan, bring milk to a boil. Whisk in cornmeal mixture slowly, stirring constantly. Cook for 20 minutes, stirring occasionally. Slowly stir in at least half of hot mixture into egg mixture. Add egg mixture back to hot cornmeal mixture, stirring to combine. Bring back up to a boil. Remove from heat. Stir in vanilla.
5. Pour into prepared casserole dish. Bake, uncovered, at 225F degrees for 3 hours to 3 hours 45 minutes, stirring every 45 minutes during baking, making sure to scrape bottom of dish (The more shallow the dish is the less baking time is required. My dish is 6.5" by 6.5" by 3.5" so it takes 3 hours 30 minutes.) Mixture will be moist, creamy, and loose- not solid like a custard or pumpkin pie. Pour into dessert cups or bowls. Serve hot or cold. May be eaten plain or topped with whipped cream or vanilla ice cream. If serving cold, place plastic wrap directly onto surface of pudding to prevent a tough layer from forming (I like mine cold; refrigerating causes it to firm up.) Store in refrigerator.
6. Note: Do not try to lessen the baking time by raising the oven temperature to 250F degrees because I did this once and ended up scorching the pudding because the honey burns really easily.
Title: Quick Tangy Lemon Icing for Gingerbread Cookies
Ingredients:
- 1 powdered sugar
- 1 fresh lemon juice
- 1 light corn syrup
- 1/2 vanilla
Instructions:
1. place all ingredients in a bowl and mix until smooth.
2. if the icing is too thick/dry, add more corn syrup until the consistency is to your liking.
Title: Quick comfort pudding
Ingredients:
- 2 golden syrup
- 115 clear honey
- 115 margarine
- 115 caster sugar
- 2 self-raising flour
- 2 eggs
- milk
Instructions:
1. Grease a 2 pint pudding basin, and spoon the syrup or honey into the base.
2. Beat all the ingredients together and spoon into the basin.
3. Microwave for 5-6 minutes until well-risen.
4. Don't worry if the top looks a bit sticky.
5. Leave to stand for 3 minutes before turning out.
Title: Mom's Pistachio Squares
Ingredients:
- 1 butter
- 4 margarine
- 2 sugar
- 1/2 flour
- 1 cream cheese
- 3/4 icing sugar
- 16 Cool Whip
- 2 instant pistachio pudding mix
- 2 milk
- 500 Cool Whip
Instructions:
1. For 1st Layer: Cream butter,sugar& flour,add nuts.
2. Press in a greased 9x13 pan.
3. Bake 10 mins.
4. at 325.
5. For 2nd Layer: Mix cream cheese and sugar at high speed and blend in Cool Whip.
6. Spread over COOLED first layer.
7. For 3rd Layer: Mix pudding and milk and place in the fridge for 3 minutes and pour over second layer.
8. Spread top of dessert with additional Cool Whip (500ml.) and sprinkle with chopped nuts.
Title: Real Chocolate Cake
Ingredients:
- 10 eggs
- 750 dark chocolate
- 75 Grand Marnier
- 75
Instructions:
1. Beat the eggs very well for about 20 minutes until pale thick and foamy. Use electric mixer!
2. Beat in chocolate then liqueur and then the cream.
3. Bake in foil-lined 24cm springform pan at 150 degrees C for 80-90 minutes until skewer inserted in centre comes out reasonable clean.
4. Allow to cool completely before taking it out of the tin.
5. The cake will drop in the centre when it has cooled.
6. You can only serve small slivers - it is so sinful and rich!
Title: Brown Sugar Cookies
Ingredients:
- 2 brown sugar
- 2 eggs
- 1 butter
- 2 baking soda
- 1/2 salt
- 2 vinegar
- 3 -4 flour
- powdered sugar
Instructions:
1. Cream together"unpacked" brown sugar, eggs and butter.
2. Add baking soda, salt and vinegar and mix well.
3. Add flour 1 Cup at a time and mix well for the first 3 cups. Add additional flour 1/4 cup at a time if necessary until you get a stiff dough.
4. Chill dough at least 1/2 hour.
5. Roll dough into 1 inch balls and roll balls in powdered sugar and place on cookie sheet and bake at 375 degrees F for 8 minutes.
Title: Kay Roy’s Chocolate Chip Cookies
Ingredients:
- 3/4 butter
- 1 brown sugar
- 1/4 white sugar
- 1 egg
- 1 1/2 vanilla
- 2 unsifted flour
- 1 baking soda
- 1/2 salt
- 1 walnuts
- 1
Instructions:
1. Cream butter and sugars. Beat in egg and vanilla. Stir in remaining ingredients until well mixed. Drop by rounded teaspoons on lightly greased baking sheets.
2. Bake at 375° 10 to 12 minutes or until golden brown.
Title: Pecan Balls
Ingredients:
- 1 marshmallow cream
- 1 powdered sugar
- 1 vanilla extract
- 1 water
- 3 pecans
- 1 - 1 1/2
Instructions:
1. Combine marshmallow cream, sugar and vanilla and mix well with hands. Shape into individual bite size rolls or about 5 logs. Chill dough 2 to 3 hours.
2. Prior to removing dough from refrigerator, melt caramels and water in top of a double boiler; cook until melted.
3. Dip rolls or logs in melted caramel and then roll in chopped pecans.
4. Chill 1 hour.
Title: Egg Free Spiced Zucchini Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 caster sugar
- 1 bicarbonate of soda
- 1/2 ground cinnamon
- 1/2 ground nutmeg
- 1/2 ground ginger
- 1/2 ground cumin
- 3/4 zucchini
- 1/2 sultana
- 1 walnuts
- 1/4 white vinegar
- 1 water
- 1/2 oranges
- 2
Instructions:
1. Add ingredients to a mixing bowl in the same order as listed.
2. Mix with a wooden spoon for 1-2 minutes.
3. Pour into a non stick round or loaf tin that has been greased.
4. Bake at 350 degrees F for 40 minutes until a skewer comes out clean.
Title: Dreamy Creamy Layered Pudding Dessert
Ingredients:
- 1 flour
- 1 walnuts
- 1/2 butter
- 8 cream cheese
- 1 confectioners' sugar
- 8 milk
- 4 vanilla instant pudding mix
- 2 instant chocolate pudding mix
- 2
Instructions:
1. heat oven to 350 degrees. coat 9x13 pan with nonstick spray.
2. In a medium bowl, mix flour, walnuts and butter. pat into prepared pan. bake for 15 minutes. cool.
3. In a bowl, beat cream cheese and sugar until smooth. Fold in half of the whipped topping. Spread over the cooled crust.
4. Prepare the vanilla pudding using 2 cups of the milk. Spread over the cream cheese layer. Prepare chocolate pudding using the other two cups of milk. Spread over the vanilla pudding layer. Spread the remaining whipped topping over the pudding. Refrigerate for at least 2 hours or overnight. Sprinkle with nuts and chocolate curls. Cut into squares.
Title: Sock It to Me Cake
Ingredients:
- 2 all-purpose flour
- 2 unsalted butter
- 1/4 light brown sugar
- 2 ground cinnamon
- 3/4 pecans
- 2 1/2 all-purpose flour
- 1 baking powder
- 1/2 baking soda
- 1 salt
- 2 granulated sugar
- 4 eggs
- 1 sour cream
- 1 vanilla extract
- 16 unsalted butter
- 1 1/4 confectioners' sugar
- 1 1/2 milk
- 1 vanilla extract
Instructions:
1. MAKE STREUSEL Process flour, butter, brown sugar, cinnamon, and pecans in food processor until finely ground. Transfer streusel to bowl and wipe out food processor.
2. MAKE BATTER Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 12-cup nonstick Bundt pan. Combine flour, baking powder, baking soda, and salt in bowl. In food processor, blend sugar, eggs, sour cream, and vanilla until smooth, about 1 minute. With machine running, slowly pour in butter until incorporated, then add flour mixture and pulse until just combined.
3. LAYER AND BAKE Pour half of batter into prepared pan and top with streusel mixture. Cover with remaining batter, using rubber spatula to smooth surface. Bake until golden brown and toothpick inserted in center comes out clean, 50 to 60 minutes. Cool cake in pan 20 minutes.
4. GLAZE While cake is cooling, whisk confectioners’ sugar, milk, and vanilla in bowl until smooth. Turn out cake onto rack set inside rimmed baking sheet. Pour glaze over warm cake. Cool completely, at least 2 hours. Serve. (Cake can be stored at room temperature, covered in plastic wrap, for 2 days.).
Title: Chocolate Chip Cream Cheese Pound Cake
Ingredients:
- 3 flour
- 1/4 salt
- 1 1/2 unsalted butter
- 8 cream cheese
- 3 sugar
- 6 eggs
- 1 1/2 vanilla
- 1 1/2
Instructions:
1. In medium bowl, combine flour and salt.
2. In large bowl, cream together butter, cream cheese and sugar. Add eggs one at a time.
3. Add flour and vanilla. Stir in chocolate chips.
4. Spread into prepared pans. Bake 90 minutes or until done.
Title: Butterscotch Cake
Ingredients:
- 1 1/2 self rising flour
- 1 granulated sugar
- 1 sour cream
- 1 instant butterscotch pudding mix
- 1/2 water
- 4 eggs
- 1/2
- 1
Instructions:
1. Preheat oven to 325 degrees.
2. Grease a Bundt pan.
3. I use Pam spray In a large bowl combine all ingredients, except butterscotch chips.
4. Mix at low speed for 1 minute, then at medium speed for 3 minutes.
5. Fold in butterscotch chips.
6. Pour into Bundt pan.
7. Bake for 50-60 minutes or until toothpick inserted near center of cake comes out clean.
8. Cool in pan for 30 minutes.
9. Invert onto serving plate.
10. Can dust with confectioners sugar.