lumicero/recipes-ing2inst huggingface dataset:
Title: Victorian Seed Cake
Ingredients:
- 1/2 poppy seed
- 1/2 milk
- 3/4 unsalted butter
- 1 1/2 granulated sugar
- 2 lime zest
- 1 orange zest
- 8 eggs
- 2 cake flour
- 3/4 salt
- 1/4 fresh lime juice
- 1/4
- 1/3
Instructions:
1. Soak poppy seeds in milk for 4 hours (or over-night) then rinse under cold running water; drain well.
2. Preheat oven to 350ºF. Grease and flour a Bundt pan or 10-inch tube pan.
3. Cream the butter and gradually add 1 1/4 cups of the sugar.
4. Beat in the zests and the poppy seeds.
5. Add the egg yolks, one at a time, beating well after each addition.
6. Continue beating for about 5 minutes, until the mixture if very light and creamy.
7. In a large mixing bowl, beat the egg whites until soft peaks form. Add the remaining 1/4 cup sugar and beat until peaks are stiff, but not dry.
8. Sift the flour and salt over the egg yolk mixture, one third at a time, folding in after each addition.
9. Gently fold in about 1/4 of the egg whites into the batter, then fold in remaining whites, blending gently but thoroughly.
10. Pour batter carefully into the prepared pan.
11. Bake one hour, or until a toothpick comes out clean when tested in the center.
12. Make syrup while cake bakes: Combine juices with sugar and heat until sugar is completely dissolved; cool slightly.
13. Immediately after removing cake from the oven, pierce the top all over with a thin skewer.
14. Pour the citrus syrup all over the top to cover completely.
15. Cool cake in the pan to allow syrup to be absorbed completely.
16. Remove cake from pan and serve.
Title: Chocolate Calzone
Ingredients:
- 1/2 whole milk ricotta cheese
- 2 vanilla
- 2 bittersweet chocolate
- 1 bittersweet chocolate
- 3/4 salt
- 3/4
- 1
- 2
Instructions:
1. Preheat Pizza Stone in 450 degree oven for at least 30 minutes.
2. OR use a flat sided or upside down cookie sheet.
3. Place Ricotta in a bowl, add one hand full of sugar and the vanilla and whisk well.
4. Add in the melted chocolate, little by little.
5. On a lightly floured peel or board, roll pizza dough out into two (2) 12" rounds about 1/4 thick.
6. Spoon 1 cup of chocolate filling into center of each round.
7. Place the remaining chopped chocolate on top.
8. Brush to the edges of the dough with beaten egg white and fold each round in 1/2.
9. Fold edges over as you would a pie crust and press to seal completely.
10. Brush off excess flour from dough and brush with more egg white and sprinkle with sugar.
11. Slide chocolate calzone onto preheated pizza stone or cookie sheet and bake for 30 minutes or until golden brown.
Title: Sugar and Spice Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 granulated sugar
- 2 egg
- 1 molasses
- 1 flour
- 1 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1/2 ground cloves
- ginger
Instructions:
1. Get a large mixing bowl. Measure the shorting and put it into the bowl. Measure the sugar and pour it over the shorting. Cream them together.
2. Get a cup and break the egg into it. Add the egg to the creamed mixture. Beat it with a mixing spoon.
3. Measure the molasses and pour it inches Stir everything together. Stir well. Set the mixing bowl aside.
4. Measure the flour, baking soda, salt, and spices into a sifter.
5. Pour the sifted ingredients onto the molasses mixture. Stir until all the flour is mixed inches Set the oven to 375°F Grease the cookie sheet and ENJOY!
Title: REAL Biscochitos
Ingredients:
- 3 sugar
- 2 eggs
- 4 vanilla extract
- 3 flour
- 3 baking powder
- 3 salt
- 9 anise seeds
- 4 water
- 1
- 2
- 3/4 - 1
Instructions:
1. Cream Crisco and sugar.
2. Add eggs and beat on high speed until real creamy.
3. Add all three extracts and mix well.
4. Add flour, baking powder, salt, and anise seeds.
5. Mix by hand.
6. Add water, just enough to work dough so you can roll it.
7. It should be a soft dough.
8. Roll out and use a cookie cutter to cut out cookies.
9. Top with cinnamon sugar.
10. Bake at 400 12-15 minutes until golden brown.
Title: Orange Spritz Cookies
Ingredients:
- 1/2 butter
- 3 cream cheese
- 1/2 brown sugar
- 2 orange zest
- 1/2 vanilla extract
- 1 1/2 all-purpose flour
- 1/4 salt
Instructions:
1. In a mixing bowl, cream butter, cream cheese and brown sugar.
2. Beat in orage peel and extract.
3. Combine flour and salt.
4. Gradually add to creamed mixture.
5. Using a cookie press fitted with the disk of your choice, press cookies 1 inch apart onto ungreased baking sheets.
6. Sprinkle them with colored sugar.
7. Bake at 375º for 6-9 minutes or until lightly browned.
8. Cool for 2 minutes.
9. before removing to wire racks.
Title: Joel's Chocolate Zucchini Cake
Ingredients:
- 1/4 butter
- 1/2 sugar
- 1 3/4 eggs
- 2 vanilla
- 1 sour cream
- 1/2 flour
- 2 1/2 baking powder
- 1/2 baking soda
- 1 salt
- 1 cinnamon
- 1/2 clove
- 1/2 zucchini
- 2 chocolate chips
- 1/2
Instructions:
1. Cream together the butter, oil, sugar, eggs, vanilla and buttermilk (sour cream or sour milk).
2. Sift the dry ingredients together and add them to the creamed mixture. Beat together until all is incorporated, but be gentle so you don't overbeat the flour. Lumpy is ok cause the zucchini and chips will knock the lumps out.
3. Stir in the zucchini and chips.
4. Bake in a GREASED AND FLOURED bundt pan or a 9"X13" pan at 325 degrees (160 celsius) for 45 minutes.
Title: Kiwifruit Parfaits
Ingredients:
- 1 vanilla pudding mix
- 1 1/2 milk
- 1 non-dairy whipped topping
- 4 kiwi fruits
- 1
Instructions:
1. In a medium saucepan, combine pudding mix and milk.
2. Prepare pudding according to package direction. Cool to room temperature, then fold in whipped topping.
3. Layer into 6 parfait glasses or stemmed goblets: pudding, 1/2 of a kiwifruit, pudding, remaining half of kiwifruit, and pudding.
4. Top each with 1/2 teaspoon of the almonds. Chill until ready to serve.
Title: Sweet Baked Ricotta With Glazed Peaches
Ingredients:
- 3 ricotta cheese
- 2 eggs
- 1 vanilla bean
- 1 1/4 icing sugar
- 8 icing sugar
- 2
Instructions:
1. To bake the ricotta:
2. Preheat the oven to 150°C (300°F).
3. In a large bowl, whisk together the ricotta and the eggs.
4. Split the vanilla bean and scrape in the seeds.
5. Sift in the icing sugar and mix thoroughly. Spoon the ricotta mixture into the loaf tin and cover with aluminum foil.
6. Place the tin into a slightly larger baking pan and pour in enough water to come about half-way up the side of the loaf tin. Carefully place the baking pan in the oven. Bake the ricotta for 40 minutes, or until firm.
7. When the ricotta is ready, remove the loaf tin from the water bath and remove the foil. Let the ricotta cool, then cover it with plastic wrap (cling film) and refrigerate. When it is thoroughly cold you can turn it out of the tin and slice it as required.
8. It will have more flavour if you allow it to warm to room temperature before serving it.
9. To glaze the peaches:
10. Preheat the griller (broiler) to hot.
11. Halve the peaches and remove the skins if desired (if using frozen peaches, defrost). Sprinkle with the extra icing sugar and place under the griller (broiler) until the sugar is caramelised, about 2-5 minutes.
12. To serve, arrange ricotta slices and two peach halves on each plate.
Title: Ultimate Carrot Cake
Ingredients:
- 2 all-purpose flour
- 2 baking soda
- 1/2 salt
- 2 ground cinnamon
- 3 eggs
- 2 sugar
- 3/4 buttermilk
- 3/4 vanilla extract
- 2 carrots
- 2 crushed pineapple
- 1 flaked coconut
- 1 pecans
- 1 walnuts
- 1 sugar
- 1 1/2 baking soda
- 1/2 buttermilk
- 1/2 unsalted butter
- 1 light corn syrup
- 3/4 unsalted butter
- 1 cream cheese
- 3 powdered sugar
- 1 1/2 vanilla extract
- 1 vanilla extract
Instructions:
1. For the cake:.
2. Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
3. Stir together first 4 ingredients.
4. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients.Pour batter into prepared cakepans.
5. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers, cool in pans on wire racks 15 minutes. Remove from pans, and cool completely.
6. on wire racks. Spread Cream Cheese Frosting between layers on top and sides of cake.
7. For the Buttermilk Glaze:.
8. Bring first 5 ingredients to a boil in a large Dutch oven over medium-high heat. Boil, stirring often, 4 minutes. Remove from heat, and stir in vanilla.
9. For the Cream Cheese Frosting:.
10. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Add powdered sugar and vanilla; beat until smooth.
Title: Coconut Cake
Ingredients:
- 1 butter
- 5 heavy cream
- 3 granulated sugar
- 4 cornstarch
- 1 vanilla extract
- 9 cream cheese
- 20 butter
- 2/3 vanilla extract
- 1/2 confectioners' sugar
- 1 1/2 butter
- 1 all-purpose flour
- 4 1/2 baking powder
- 1 1/2 salt
- 3/4 granulated sugar
- 3 eggs
- 6 vanilla extract
- 1 1/2 heavy cream
- 1 sour cream
- 1 coconut
- 1/2 coconut
- 3
Instructions:
1. For the filling:
2. Heat the butter, cream and granulated sugar in a large saucepot over medium heat until dissolved.
3. Make a slurry with the cornstarch, vanilla and some cold water. Whisk into the hot mixture and boil gently, stirring until thick. Take off the heat and stir in the coconut. Chill overnight.
4. For the frosting:
5. Beat the cream cheese and butter until well combined. Add the confectioners' sugar and vanilla and beat until smooth, scraping down sides and bottom of the bowl frequently.
6. For the cake:
7. Preheat the oven to 325 degrees F. Grease 3 cake pans. Mix together the flour, baking powder and salt in a bowl. Cream the butter, granulated sugar and eggs until very light and fluffy. Add the vanilla and coconut extracts. Add the cream and sour cream alternately with the dry ingredients and mix gently. Pour into the prepared pans and bake, 18 to 25 minutes.
8. To assemble:
9. Remove a cake layer from the pan and place on a plate or a cardboard cake circle. Place 6 scoops of filling on top and smooth out with a spatula until it creates a perfectly even layer of filling. Place the next cake layer on top of the filling and press down evenly. Add another 6 scoops of filling, smooth out with spatula to create another layer of filling. Place the last cake layer on top of the filling and press down evenly.
10. Trim around the sides of the cake to create a smooth edge. Add a generous amount of frosting on top of the cake and smooth out with spatula. Then proceed to cover the sides of the cake with frosting. Sprinkle with the shredded coconut on the top and sides and then garnish with toasted coconut.
Title: Candy Stripe Twist Cookies
Ingredients:
- 3 1/4 flour
- 4 baking powder
- 1 salt
- 1/2 butter
- 1 1/4 margarine
- 1 sugar
- 1/2 egg
- 1/4 milk
Instructions:
1. Sift together and set aside the flour, baking powder, and salt.
2. Cream butter and sugar til fluffy.
3. Beat in egg and oil of anise.
4. Sift in dry ingredients a third at a time, alternately adding with milk.
5. Stir until well blended.
6. Divide dough in half and tint one half pink.
7. Pinch off 1 tsp each of pink and white dough and roll each into a pencil-thin strip about 5 inches long on a lightly floured board.
8. Place strips side by side, pressing ends together, then twist gently into a rope.
9. Shape into candy canes if desired, or leave straight for old-fashioned peppermint stick look.
10. Bake 1 inch apart at 350 degrees for 10 minutes, or until firm.
11. Cool on wire racks, then store between layers of waxed paper in cookie tin.
Title: Cherry Frosting
Ingredients:
- 3 -4 powdered sugar
- 1/2 butter
- 1 vanilla
- 2 -3 maraschino cherry juice
- 2 maraschino cherries
Instructions:
1. Whip 3 cups powdered sugar and butter together.
2. Stir in vanilla, cherry juice (or milk), and cherries.
3. Beat until smooth and of spreading consistency.
4. Add more sugar or liquid as necessary.
Title: Cherry-Chocolate Blossoms
Ingredients:
- 1 powdered sugar
- 1 butter
- 2 margarine
- 1/2 maraschino cherry juice
- 3 -4 all-purpose flour
- 2 1/4 - 2 1/2 salt
- 1/2 maraschino cherry
- 1/3 - 1/2
- 48
Instructions:
1. In large bowl, combine powdered sugar, butter, cherry liquid, almond extract and food color; blend well.
2. Lightly spoon flour into measuring cup; level off.
3. Add flour and salt; mix well.
4. Stir in cherries.
5. If dough is too dry, add a little more cherry liquid until dough holds together when shaped.
6. Shape dough into 1-inch balls.
7. Place 2 inches apart on ungreased cookie sheets.
8. Bake at 350 degrees F for 10 to 12 minutes or until edges are just slightly brown.
9. Immediately top each cookie with a chocolate candy, pressing down firmly.
10. Remove from cookie sheets and cool.
Title: Crock Pot Pineapple Daiquiri Sunday
Ingredients:
- 1 fresh pineapple
- 1/2 crushed pineapple
- 1/2 dark rum
- 3 sugar
- 2 lime juice
- 1 limes, zest of
- cornstarch
- fresh raspberry
Instructions:
1. Place pineapple in bottom of slow cooker.
2. Mix together rum, sugar, lime juice, lime zest and cornstarch.
3. Pour over pineapple.
4. Cook on High for 3 to 4 hours.
5. Serve warm.
6. Can be served over ice cream, your favorite pound cake or short cake.
7. When raspberries are in season, place a few on top of pineapple daiquiri.
Title: Brownies, Double Chocolate
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1 vanilla
- 1 all-purpose flour
- 1 chocolate chips
- 3/4
Instructions:
1. preheat oven to 350.
2. beat butter until it is creamy, add sugar then eggs, until blended.
3. next add cocoa and vanilla, beat on low until blened.
4. add flour slowly, beating well.
5. stir in chocolate pieces.
6. pour into well greases 13x9 pan bake at 350 for 30-35 min or until done.
Title: Deep Dish Apple & Orange Pie
Ingredients:
- 1 orange
- 350 flour
- 175 butter
- 100 flour
- 3 cinnamon
- 3/4 orange, zest of
- 1 apple
- 1
- 3
Instructions:
1. Preheat oven to 200 degrees Celsius Grate zest from orange and squeeze the juice. Add some water to the juice to make up 7 tbsp liquid.
2. In a processor, mix the butter with the flour and zest until it resembles fine breadcrumbs. Add enough orange juice to make the pastry. Roll the pastry in a ball and refrigerate.
3. Peel, core and thinly slice the apples. Mix the flour, sugar, cinnamon and orange zest together. Now toss the apples in this mixture but don't do this too much in advance or the sugar will draw out the juices of the apple.
4. Grease a 9 inch and 2 inch deep pie dish. Roll out 2/3 of the pastry on a floured surface. Line the dish with the pastry and leave some pastry overhanging.
5. Pile the apples in the dish and press down slightly. Don't worry if it seems too high, they will 'fall' as they cook. Brush the overhanging pastry with water.
6. Roll out the remaining Pastry and place on top, press slightly to stick to the overhanging pastry. Use scissors or knife to trim and neaten the edges but still leave them higher than the edge of the dish.
7. Pinch the edges together, then using your fingers form flutes, keeping them well spaced. Make two slits on top of the pie.
8. Brush the top of the pie with the egg whites and the sugar. Bake for 35 minutes, lower the heat to 140 degrees C for a furter 10 minutes until the apples are soft anf the pastry is golden.
9. serve with whipped cream.
Title: Cherry Pie-cake
Ingredients:
- 1 cherry pie filling
- 1 flaked coconut
- 1 pecan pieces
- 2 1/2 walnut pieces
- 1 butter
- 1
Instructions:
1. Preheat oven to 325.
2. Do NOT stir at any time.
3. Pour cherry pie filling into 9 x 13 pan.
4. Spread pineapple with juice over cherry filling.
5. Do not stir.
6. Sprinkle cake mix over pineapple.
7. Sprinkle coconut over cake mix.
8. Sprinkle nuts over coconut.
9. Pour melted butter over all.
10. Bake 40 minutes or until top is golden brown.
Title: Dycio Crescents
Ingredients:
- 16 butter
- 16 cream cheese
- 1/2 sugar
- 2 vanilla extract
- 2 salt
- 1/8 flour
- 4 1/4 baking powder
- 3 sugar
- 1
- 10
Instructions:
1. In a mixing bowl combine butter, sugar, eggs yolks, salt, and extract.
2. Mix well.
3. Mix the flour with baking powder and gradually add into the mixture, and continue mixing, until well incorporated.
4. Divide the dough into 8 even balls, each the size of an orange.
5. Place in a bowl, cover, and keep refrigerated for a couple of hours, or overnight.
6. Take one dough ball at a time, and massage it by squishing it with your hands for 10 seconds, to soften it.
7. Flatten slightly, and place it on a floured work area.
8. Roll the ball into a large, 1/8 inch thick circle, like for pie crust.
9. Using a pizza cutter, cut it into 8 even triangles (like pizza).
10. Place 1/2 tsp of filling in the middle of the wide end of each triangle.
11. Roll the wide end over the filling, and keep on rolling all the way to the triangle point.
12. Slightly beat the egg whites, but not too much as not to get them frothy.
13. Fill a place with granulated sugar.
14. Dip the crescents (still in a straight form), in the egg wash, then roll them in the granulated sugar.
15. Place them on a well greased cookie sheet, with the tip end at the bottom against the cookie sheet.
16. Bent the ends of each roll, to form crescents.
17. Bake in a preheated oven, at 350°, for 20 minutes, or until the edges start getting golden.
18. Remove onto a cookie cooling racks, and cool completely.
19. Sprinkle with powdered sugar before serving.
Title: Fresh Blueberry Cobbler
Ingredients:
- 1 1/2 fresh blueberries
- 4 -5 sugar
- 3/4 all-purpose flour
- 1 all-purpose flour
- 1 1/2 fresh lemon juice
- 1/4 baking powder
- 3/4 baking soda
- 1/4 salt
- 1/4 unsalted butter
- 2 buttermilk
- 1/2
Instructions:
1. In a 9 inch glass or ceramic pie plate, toss blueberries, 2 to 4 tablespoons sugar, 1 tablespoon flour, lemon juice, and almond extract; let stand abut 30 minutes, or until mixture is juicy.
2. Preheat oven to 400 degrees.
3. In a bowl, sift together remaining flour, baking powder, baking soda, salt and 1 teaspoon sugar.
4. Blend in butter with fingertips or pastry blender until mixture resembles coarse meal.
5. Stir in buttermilk using a fork, until just combined.
6. Drop rounded tablespoons of dough over filling, leaving spaces for topping to expand.
7. Sprinkle with remaining sugar.
8. Back on center rack of oven until topping is golden, about 30 minutes.
9. Cool slightly and serve warm. Especially good with a scoop of Blue Bell Homemade Vanilla ice cream!
Title: Jam Drops
Ingredients:
- 2 self-raising flour
- 1 white sugar
- 1 butter
- 200 milk
- 1/4 plum jam
- 3/4
Instructions:
1. Grease 3 oven or cookie trays.
2. Preheat oven to 180C (350F).
3. Combine sifted flour, coconut and sugar in a large mixing bowl.
4. Mix well.
5. Make a well in the flour mixture and stir in melted butter and milk.
6. Mix well.
7. (Don't worry if the batter looks a bit crumbly.) Using your hands, shape, rather than roll, level tablespoons of the mixture into balls.
8. (Don't worry if the balls aren't perfectly round).
9. If the mixture seems too crumbly at this stage, add a tablespoon or two of milk to the batter, but be careful not to make it too wet- it should still look crumbly and the dough should just come together with the heat of your hands.
10. Place balls about 7cm (3") apart on oven trays.
11. (They will flatten out as they cook.) Now, holding the balls together with the fingers of one hand, gently push the handle of a wooden spoon into the centre of each biscuit to make an indentation about 5mm (1/4") deep.
12. (If the biscuits split a little just gently push the dough back together.) Using a finger to ease the jam off the spoon, drop about 1/4 teaspoon of jam into the hollow of each biscuit.
13. (Be neat and don't overfill- you can add more jam later.) Bake on the centre shelf/shelves of a moderate 180C/350F oven for about 15 minutes or until lightly browned.
14. Cook in batches if necessary.
15. Remove plum drops from oven and leave on trays while you add an extra 1/4 teaspoon of jam into each hollow.
16. When plum drops are firm to touch, remove gently to cool on wire racks.
17. Store in an airtight container between layers of baking (silicone) paper.
18. They will keep well for up to a week- if they last that long!
Title: Gluten Free Two Bite Brownies
Ingredients:
- 1/2 tapioca starch
- 1/2 sorghum
- 1 baking soda
- 1/2 baking powder
- 1/2 guar gum
- 1 instant coffee
- 1 sea salt
- 1 water
- 1 sugar
- 1/2 brown sugar
- 1 eggs
- 1/2 vanilla
- 1/4 yogurt
- 1/2 zucchini
- 1/2 walnuts
- 2
- 1
- 1/2
- 2
- 3/4
- 1
Instructions:
1. In a medium bowl mix flours, baking soda, baking powder, guar gum, salt, cocoa and instant coffee. Set aside.
2. In a small bowl, mix the chia with the water. Set aside.
3. In a large bowl cream together the oils and sugars. Add the vanilla and eggs beat well. Stir in the yogurt. Stir the chia mixture again and add it to the wet ingredients.
4. Add the dry ingredients to the wet a cup at a time, stirring well after each addition.
5. Add the zucchini, walnuts and chocolate chips and mix well.
6. Let dough sit for 30 minutes to allow the guar gum set up and preheat oven to 350 degrees.
7. Fill mini muffin tins to the top and bake for 15 to 25 minutes until the tops are set or a toothpick inserted in centre comes out clean.
Title: Joan Nathan's Rugelach (Cinnamon, Chocolate, or Apricot)
Ingredients:
- 8 cream cheese
- 1 unsalted butter
- 2 unbleached all-purpose flour
- 1/4 salt
- 1 walnuts
- 3/4 bittersweet chocolate
- 8 sugar
- 1/4 unsalted butter
- 4 sugar
- 1/2 cinnamon
- 2 confectioners' sugar
Instructions:
1. To make the dough, place the cream cheese and the butter in an electric mixer fitted with a paddle. Cream at a low speed until combined, about 2 minutes. Add the flour and salt and mix until a very soft dough is formed, about 2 more minutes. Cover with plastic wrap and refrigerate for at least 2 hours.
2. Preheat the oven to 350 degrees and line 2 cookie sheets with baking parchment (or a Silpat baking mat).
3. Mix the ingredients for the apricot or chocolate filling and divide the dough into 4 balls. On a lightly floured surface roll the balls out into 4 circles about 1/8-inch thick and 9 inches in diameter. Spread the apricot or chocolate filling over the dough. If using the cinnamon-sugar filling, brush the melted butter on first, then sprinkle the combined cinnamon and sugar.
4. Using a dull knife, cut each circle into 16 pie-shaped pieces about 2 inches wide at the circumference. Roll up from the wide side to the center. Place the rugelach on the lined cookie sheets. Bake in the oven on the middle and lower racks, switching after 12 minutes, also switching back to front. Continue baking about 13 more minutes, or until golden brown. Remove the rugelach to racks to cool.
5. Sprinkle the apricot and chocolate rugelach with confectioners’ sugar just before serving.
Title: Gotta Love This Pineapple Upside Down Cake
Ingredients:
- 1/2 butter
- 3/4 brown sugar
- 2 white sugar
- 9 pineapple rings
- 1/2 butter
- 1/2 white sugar
- 1 sour cream
- 1/2 eggs
- 2 milk
- 1/2 flour
- 1 3/4 baking powder
- 3 salt
- 1/4 vanilla
- 2 dark rum
- 1/4
- 3
Instructions:
1. In a saucepan on the stove melt 1/2 cup butter,add 3/4 cup brown sugar and 2 tablespoons white sugar on low heat. when everything is melted pour into the bottom of a WELL buttered 9" round or square pan. Place pineapple rings side by side into the bottom of the pan.Usually you would also add maraschino cherries,since noone in the family likes them i dont add them,but they do give a nice look.
2. Next in a mixing bowl, add 1/2 cup melted butter,oil,sugar,and eggs.Keep beating until VERY fluffy,i let it go for about 5 minnutes,this really makes a difference.
3. Next add sour cream and milk,continue mixing.
4. add your baking powder,salt and slowly add your flower.
5. lastly add the vanilla.
6. when all is mixed well pour into pan right over the pineapple brown sugar mixture and bake in the oven at 350 for 30-40 minute or until knife inserted comes out clean.
7. when cake is donel et cool completely,and turn over onto a platter.
8. For the Adults,Mix the leftover 1/4 cup pineapple juice and 3 tablespoons rum together. pour over cake and serve. mmmmm delicious!