lumicero/recipes-ing2inst huggingface dataset:
Title: Cuban Baked Bananas
Ingredients:
- 2 butter
- 4 bananas
- 1/4 brown sugar
- 1 1/2 cinnamon
- 1/2 sherry wine
Instructions:
1. Melt the butter in a skillet over medium heat. Add the bananas. Cook until browned on both sides.
2. Combine the brown sugar and cinnamon in a bowl. Sprinkle over the bananas. Stir in the sherry. Simmer, covered, for 4 minutes or until the bananas are tender. Serve with/on vanilla bean ice cream.
Title: Dried Fruit and Nut Biscotti
Ingredients:
- 7 flour
- 5 sugar
- 1 baking powder
- 1 ground cloves
- 1 cinnamon
- 3 eggs
- 400
Instructions:
1. Sift the dry ingredients into a bowl.
2. Add eggs, nuts and fruit.
3. Mix well.
4. Put into a greased loaf pan and bake on 180 degrees for about 40 minutes.
5. Cool and turn out of pan.
6. Slice loaf as thinly as possible and layer on large oven tray.
7. Reduce oven to low temperature and place tray in oven to dry out biscotti for approximately another 40 minutes.
Title: Edible Pumpkin Mousse Baskets
Ingredients:
- 6 flour tortillas
- 2 sugar
- 1 vanilla instant pudding mix
- 1 solid-pack pumpkin
- 1/4 low-fat milk
- 1 cinnamon
- 2
Instructions:
1. Preheat oven to 425°F Spray tortillas on both sides with baking spray.
2. Sprinkle 1/2 teaspoon sugar on each side and place each in a large muffin cup, forming 6 baskets. Bake for 8-10 minutes, or until light golden; allow to cool.
3. In a medium bowl, with an electric mixer on medium speed, beat pudding mix, pumpkin, milk, and cinnamon until well blended. Fold in whipped topping until thoroughly blended, then spoon into tortilla baskets. Cover loosely and chill until ready to serve.
4. NOTE: For a seasonal touch, top each with a dollop of whipped topping and a sprinkle of candy corn.
Title: Bibingka (Flat Cake)
Ingredients:
- 3/4 granulated sugar
- 1 1/4 coconut milk
- 3 eggs
- 2 all-purpose flour
- 1 salt
- 4 baking powder
- 1/2 edam cheese
- 1/2 butter
- 1/2 margarine
- coconut
Instructions:
1. Preheat oven to 375 degrees.
2. Mix the sugar with the coconut milk in a bowl.
3. Make sure sugar has dissolved.
4. Add beaten eggs.
5. In bowl, sift the flour.
6. Add salt and baking powder and sift again.
7. Combine the egg mixture with the flour mixture.
8. Beat well.
9. Pour into baking pan.
10. Bake for 15 minutes.
11. Sprinkle with cheese and bake for 20 minutes more, brushing twice with margarine while baking.
12. When done, brush again with margarine.
13. Serve with grated coconut.
Title: Molasses Crinkles
Ingredients:
- 1 brown sugar
- 3/4 shortening
- 1 egg
- 1/4 molasses
- 2 1/4 flour
- 2 baking soda
- 1 ground cinnamon
- 1 1/2 ground ginger
- 1/2 ground cloves
- 1/4 salt
- granulated sugar
Instructions:
1. Heat oven to 375*.
2. Mix brown sugar, shortening, egg, and molasses in a bowl.
3. Mix in remaining ingredients except granulated sugar.
4. Shape dough by rounded teaspoonfuls into balls, dip in granulated sugar.
5. Place balls, sugared sides up, about 3" apart on greased cookie sheet.
6. Bake just until set, 10 to 12 mins.
7. Immediately remove from cookie sheet.
8. Enjoy!
Title: Cherry Nectar Cake
Ingredients:
- 1 eggs
- 3/4 cherry juice
- 1/2 cherry juice
- 4 powdered sugar
- 1/4
- 1
- 1/4
- 1
Instructions:
1. Combine ingredients for cake.
2. Mix well.
3. Pour into prepared bundt pan.
4. Bake in preheated 300 degree oven 1 hour or until done.
5. Mix glaze ingredients.
6. Poke holes in cake.
7. Pour glaze over cake while warm.
Title: Rum Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 eggs
- 4 water
- 1/2 rum
- 1/2 walnuts
- 1/2 butter
- 2 sugar
- 1/2 water
- 1 rum
- 1/4
- 1/2
Instructions:
1. Grease and flour bundt or tube pan.
2. Mix together cake ingredients (mix thru rum).
3. Spread 2 cups chopped walnuts on bottom of pan.
4. Pour batter on top and bake 325 degrees for about one hour.
5. While cake is still warm, prick all over with fork and pour glaze over all.
6. In small saucepan melt glaze ingredients.
7. Mix until sugar is dissolved.
8. Boil for 5 minutes.
9. Pour slowly over cake.
10. Enjoy!
Title: Gingersnaps
Ingredients:
- 1 brown sugar
- 3/4 sugar
- 1/4 molasses
- 1/4 shortening
- 1 butter
- 1 egg
- 1/2 vanilla
- 2 1/2 flour
- 2 baking soda
- 2 1/2 ground ginger
- 1 ground cinnamon
- 1/2 ground cloves
- 1/2 salt
- 1/4 water
Instructions:
1. Preheat oven to 350°F.
2. Cream together first seven ingredients until smooth.
3. In another bowl combine dry ingredients.
4. Pour the dry mixture into the wet mixture.
5. Mix well.
6. Add the coffee and knead the dough until all ingredients are incorporated and the dough forms into one ball that holds together.
7. Cut ball into 4 equal pieces.
8. Divide each pieces into 12 equal pieces.
9. Wet the palms of your hands slightly while doing the next step.
10. Roll the dough into a ball between the palms of your hands then press and flatted the dough onto the cookie.
11. (about 1/8-inch thick).
12. Place on a greased cookie sheet.
13. Bake cookies for 10 minutes or until edges begin to brown and cookies crisp up when cool.
14. Makes 4 dozen cookies.
15. This recipe is a good"freezer".
16. Roll dough out into 4"logs".
17. Double wrap in plastic film and freeze.
18. To bake later-- thaw dough slightly (enough to cut into rounds with a sharp knife) Bake off as usual.
Title: Quick Pumpkin Pudding
Ingredients:
- 1 instant vanilla pudding
- 1 evaporated milk
- 1 pumpkin puree
- 1 pumpkin pie spice
- chocolate chips
Instructions:
1. BEAT pudding mix and evaporated milk according to package directions in large bowl.
2. Refrigerate for 5 minutes.
3. Add pumpkin and pumpkin pie spice; mix well.
4. Stir in chocolate chips (optional).
5. Spoon into dessert dishes.
6. Refrigerate for 10 minutes or until ready to serve.
7. Top with whipped topping and chocolate syrup, if desired.
Title: Barefoot Contessa's Outrageous Brownies
Ingredients:
- 1 unsalted butter
- 1 extra-large eggs
- 12 instant coffee granules
- 6 pure vanilla extract
- 6 sugar
- 3 all-purpose flour
- 2 baking powder
- 2 1/4 salt
- 1 1/4 walnuts
- 1
- 3
Instructions:
1. Preheat the oven to 350 degrees.
2. Butter and flour a 12 x 18 x 1-inch baking sheet.
3. Melt together the butter, 1 pound of chocolate chips, and the bitter chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
4. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
5. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Title: Chocolate Hazelnut Snickerdoodle Cookies
Ingredients:
- 1 butter
- 1/3 egg
- 1 vanilla extract
- 1
Instructions:
1. HEAT oven to 375°F Line baking sheets with parchment paper.
2. COMBINE cookie mix, softened butter, egg and vanilla extract in medium bowl. Mix with spoon until soft dough is formed. * To soften butter: Heat unwrapped butter in microwave 10 to 15 seconds.
3. USE level measuring teaspoon of dough to make 3/4-inch balls. Roll in cinnamon sugar. Place on prepared baking sheet. Using the back of a rounded measuring teaspoon, to make a rounded indentation in the center of each cookie.
4. BAKE 6 minutes. Remake rounded indentation in cookie. Fill a resealable plastic bag with 1 cup of chocolate hazelnut spread. Make a 1/2-inch cut off one corner of bag. Squeeze spread starting at outside edge of indentation, swirling toward center of each cookie. Bake an additional 4 minutes to set center. Remove to wire rack to cool completely.
Title: Orange Thyme Granita
Ingredients:
- 2 1/2 lemon juice
- 1/2 Splenda sugar substitute
- 1/4 sugar
- 1 fresh thyme
Instructions:
1. Combine juices, sugar and thyme in medium bowl. If using sugar, stir until dissolved.
2. Freeze until slightly firm, about 1 hour.
3. Beat with wire whisk to break ice crystals.
4. Repeat freezing and beating process 2-3 times until ice is firm and granular.
Title: Orange Kiss-Me Cupcakes
Ingredients:
- 1 1/2 butter
- 1/4 vanilla extract
- 3 cake flour
- 1 sugar
- 1/2 baking powder
- 1 salt
- 1 cream of tartar
- 2/3 powdered sugar
- 1 1/2
- 1/8
- 4
- 1/8
- 1
- 1/3
Instructions:
1. Combine first 6 ingredients in a bowl; stir well and set aside.
2. Combine flour, 1/3 cup sugar, baking powder, and salt in large bowl.
3. Add orange juice mixture; beat at low speed of an electric mixer until smooth.
4. Set aside.
5. Beat egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy.
6. Gradually add remaining 1/3 cup sugar, 1 tbsp at a time, beating until stiff peaks form.
7. Gently stir 1/4 of egg white mixture into orange mixture.
8. Gently fold remaining egg white mixture into orange mixture.
9. Divide batter evenly among 12 paper lined muffin cups.
10. Bake at 350 degrees for 19 minutes or until lightly browned.
11. Remove from pan; let cool on a wire rack (set over a piece of wax paper).
12. Mix powdered sugar and orange juice until it is the consistency you desire (adding more or less juice).
13. Spread thinly over the top of the cupcakes.
Title: Easy Basic Crepes
Ingredients:
- 3/4 flour
- 1 salt
- 2 eggs
- 1 1/4 milk
Instructions:
1. Combine all ingredients and mix until smooth. This batter should be thinner than pancake batter.
2. Lightly spray oil on a crepe or 8-inch skillet or frying pan and heat to a medium heat. Pour about 1/4-cup of batter in the center of the pan and tilt to cover bottom in an even layer.
3. Cook over medium heat until lightly brown on both sides, turning only once.
4. Remove and fill with your favorite mixture, then fold and roll up like a burrito. Serve hot or cold.
5. Nutrition info for 1 medium crepe (without filling) - total fat (g) = 1.5, saturated fat .5, cholesterol(mg) = 37, calories = 48, fiber (g) = trace, Weight Watcher points = 1.
Title: Greek Tiramisu
Ingredients:
- 6 Grand Marnier
- 1/4 ladyfingers
- 14 mascarpone
- 8 confectioners' sugar
- 1/3 vanilla extract
- 1/2 dark chocolate
- 1
Instructions:
1. Mix the coffee and brandy in a shallow bowl.
2. Quickly dip half the ladyfingers in the coffee mixture, turning to coat them but not so much that they get soggy.
3. Arrange in one layer over bottom of your pan.
4. Beat mascarpone with confectioners sugar until fluffy.
5. Beat in yogurt and vanilla extract until well mixed with mascarpone.
6. Spoon mascarpone yogurt mixture over the ladyfingers in pan and smooth the top.
7. Sprinkle half the grated chocolate over the top.
8. Dip the remaining ladyfingers in coffee mixture and arrange over the top.
9. Sprinkle remaining chocolate evenly over the top of the ladyfingers.
10. Chill for four hours or overnight.
Title: Raspberry Trifle Cake
Ingredients:
- 300 frozen raspberries
- 1/4 caster sugar
- 1/4 water
- 250 gelatin
- 1 water
- 1 mascarpone
- 250 icing sugar
- 300 white chocolate
- 2
Instructions:
1. Grease a 20cm springform pan. Line base and side with baking paper extending it 2 cm above edge of pan.
2. Combine the raspberries, sugar and 1/4 cup of water in a pan. Stir over a low heat until the sugar is dissolved, then bring to the boil. Remove from the heat and refrigerate until cool. Set aside 1/4 cup of syrup to spoon over roll slices (top and bottom).
3. Cut each jam roll into five even pieces then arrange half the slices over the base of the pan. Spoon half the reserved syrup over.
4. Sprinkle gelatine over extra water in a heatproof jug. Stand jug in pan of simmering water and stir over heat until dissolved. Remove and cool to room temperature.
5. Beat mascarpone in a large bowl until smooth. Add raspberry mixture and gelatine mixture.
6. Combine cream and icing sugar in a bowl. Beat with elecric mixture until soft peaks form. Fold cream into mascarpone mixture until combined.
7. Spoon mascarpone mixture over roll slices, smooth surface then arrange remaining slices over filling. Spoon remaining reserved syrup over them.
8. Cover and refrigerate over night or until the filling is set.
9. Transfer to a plate, brush top with jam and decorate with shaved white chocolate.
Title: Pumpkin Snickerdoodles
Ingredients:
- 8 butter
- 1 1/2 granulated sugar
- 3/4 canned pumpkin
- 1 1/2 baking powder
- 1/2 salt
- 1/2 ground cinnamon
- 2 vanilla extract
- 1 egg
- 3 3/4 all-purpose flour
- 1/2 granulated sugar
- 1 ground cinnamon
- 1/2 ground ginger
- 1/2 allspice
Instructions:
1. Cream butter until fluffy.
2. Add granulated sugar and pumpkin, and beat well.
3. Add baking powder, salt, ground cinnamon, vanilla extract and egg and beat until well mixed.
4. Beat in all purpose flour, little bit at a time.
5. Preheat oven to 350*.
6. Cover dough with plastic and chill very well.
7. Before removing the dough from the fridge, in a small bowl, mix together granulated sugar, ground cinnamon, ground ginger.
8. Working quickly, use a medium cookie scoop to form 2-teaspoon sized balls. Roll between your palms until uniform and then roll in the sugar mixture.
9. Place 2 inches apart on a greased or parchment or silpat lined baking sheet.
10. Once you have rolled all the cookies in the sugar once, start back at the beginning and roll them all a second time – this really increases the nice sugary crispiness on the baked cookies. Trust me here – it is worth doing.
11. Bake at 350 degrees for 12 to 14 minutes, until they are very well browned. Remove immediately to a wire rack and cool completely before storing in an airtight container.
Title: Royal Wedding Doll Cake Recipe
Ingredients:
- 2 Classic Buttercream Frosting
- 24
- 35
Instructions:
1. Bake the two 16 oz cake recipes together in a Wiltons doll cake pan.
2. Level the cake in the cake pan.
3. Remove from the pan and slice the cake into three equal layers.
4. Cut a hole into the top layer of cake big enough to fit Barbie doll legs.
5. Stack each layer of cake with buttercream between each layer.
6. Level each layer with icing. Add the next layer of cake until all three layers are stacked.
7. Crumb coat the entire cake.
8. Smooth out icing with an offset spatula.
9. Begin to shape the doll cake with a serrated knife.
10. Add groves into the side of the cake to give the dress texture and shape.
11. Round the edges of each of the groves with a knife.
12. Give the cake a second crumb coat, and place in fridge to harden a bit.
13. Remove the barbie dolls clothes and Insert the Barbie doll into the middle of the cake.
14. Cover the waist of the doll with fondant.
15. Blend the fondant into the rest of the cake with a sculpting tools.
16. Cover the upper body of the doll with fondant to create the top of the dress leaving the dolls collarbone exposed.
17. Blend the seam at the back with vodka or water.
18. Cover the bottom of the of the dress with a large piece of fondant.
19. Hide the fondant seam at the back of the dress in one back groove.
20. Use sculpting tools to push the fondant in the cake grooves and texture.
21. Blend fondant at the waist of the cake with vodka.
22. Wrap both arms with fondant to create sleeves. Leave the wrists of the doll exposed.
23. Use tulle fabric and a doll crown to create a veil.
Title: Momma's Wine Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 ground nutmeg
- 1 white wine
- 3/4 eggs
- 3/4
- 4
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour one 10 inch bundt pan.
3. In medium bowl combine the cake mix, instant vanilla pudding, nutmeg, vegetable oil, white wine, and eggs.
4. Beat with an electric mixer for 5 minutes.
5. Bake at 350 degrees F (175 degrees C) for 50 minutes or until a toothpick inserted in the center comes out clean.
6. Let cake cool on rack in pan for 10 minutes then remove cake from pan to rack.
7. Let cake cool completely before slicing.
8. Garnish sliced cake with a dollop of whipped cream or dust with confectioners' sugar and sliced strawberries.
9. Variation: You can also "flour" the pan after it's been greased with cocoa powder or a cinnamon sugar mixture for a textured crust. Simply fill a clean salt shaker for easy application.
Title: Fragrant Orange and Lemon Cake
Ingredients:
- 3 unsalted butter
- 1 1/2 all-purpose flour
- 1/2 all-purpose flour
- 1/4 baking powder
- 1 baking soda
- 1 salt
- 3/4 orange
- 8 lemon
- 1 1/2 milk
- 1 unsalted butter
- 5 sugar
- vanilla
- eggs
- confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Evenly coat the interior of a 10-inch bundt pan with butter;dust lightly with flour, shaking out the excess flour;set aside.
3. Sift the flour, baking powder, baking soda,and salt into a large bowl.
4. Stir in the orange and lemon zests.
5. Combine the orange and lemon juices and the milk and set aside to "sour" the milk.
6. Toss the vanilla with the sugar in a small bowl until the vanilla is mixed in well(it will make the sugar look fluffy).
7. In a large bowl, using a hand-held electric mixer at high speed, beat the butter and vanilla sugar until light and fluffy, about 2 minutes.
8. One at a time, beat in the eggs, mixing well after each addition.
9. The mixture will look curdled- don't worry.
10. Alternating in thirds, add the flour and milk mixtures, beating well after each addition, and scraping down the sides of the bowl with a spatula as needed.
11. Pour the batter into the prepared pan and place in the center of the oven.
12. Bake until the cake is an even golden brown and a toothpick inserted in the center comes out clean, 45 to 55 minutes.
13. (Don't worry if the cracks in the top of the cake don't look dry-use the toothpick test to test for doneness.).
14. Transfer to a wire rack to cool in the pan for 10 minutes.
15. Turn out onto the serving plate, cool completely and sift confectioner's sugar over top.
16. Slice into wedges and serve.
Title: Banana Split "popsicles"
Ingredients:
- 5 bananas
- 2
- 1
- 10
Instructions:
1. Cut each banana in half crosswise and put a stick in each half.
2. Cover it completely with the yogurt (I just dunk it in the container and use a butter knife to even it out.).
3. Put mini chocolate chips on a plate and press them into the banana.
4. Place the covered banana on the middle of the square of plastic wrap, fold over the top, then the sides, and twist on the bottom around the stick!
5. Put in your freezer overnight and then eat!
Title: Penguin Cupcakes
Ingredients:
- 3
- 1
- 9
- 3
- 2
Instructions:
1. Make vanilla cupcakes according to box directions and frost with vanilla frosting.
2. Decorate as shown: Cut cookies in half, using two halves for wings and one half for head.
3. Use tic-tacs or apricots for feet and nose.
4. Use brown M&M's for eyes.
Title: Banana-Filled Chimichangas With Coffee Cream Sauce
Ingredients:
- 1 sweetened condensed milk
- 1 water
- 2/3 instant coffee granules
- 2 1/2 cornstarch
- 2 vanilla extract
- 1 bananas
- 3 pecans
- 1/2 soft taco-size flour tortillas
- 9
Instructions:
1. FOR COFFEE CREAM SAUCE:
2. BEAT egg yolk in small bowl. Set aside.
3. COMBINE sweetened condensed milk, water, coffee granules and cornstarch in medium saucepan. Cook over medium heat, stirring constantly, until mixture is hot. Gradually stir about 1 cup hot mixture into beaten egg yolk. Stir egg mixture back into mixture in saucepan. Cook until sauce comes to a full boil and thickens. Remove from heat. Stir in vanilla extract.
4. FOR CHIMICHANGAS:
5. COMBINE bananas, nuts and 3/4 cup Coffee Cream Sauce in medium bowl. Spoon about 1/3 cup mixture down center of each tortilla. Fold bottom sides up and roll up. Secure with wooden picks.
6. POUR oil into large skillet to about 1-inch depth. Heat over medium heat. Fry 2 to 3 chimichangas at a time, turning frequently, for about 2 minutes or until golden brown. Drain on paper towels. Remove wooden picks. Serve warm with remaining Coffee Cream Sauce.
Title: Dark Chocolate Cake Cookies
Ingredients:
- 3/4 cake flour
- 2 - 2 1/2 all-purpose flour
- 2 baking soda
- 3/4 granulated sugar
- 3/4 brown sugar
- 1 butter
- 1 1/2 eggs
- 2 dark chocolate
- 1/4 vanilla
- 1 chocolate chips
- 10 -12
Instructions:
1. Mix cake flour, all purpose flour, baking soda, baking cocoa and granulated sugar in a medium sized mixing bowl, set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar together on high for about one minute. Reduce speed to low, add eggs one at a time, beating after each addition. Add vanilla.
3. With mixer on low, add dry ingredients slowly until fully incorporated. Add melted chocolate, stir together until fully incorporated. Stir in chips (if desired) Taste batter, add ingredients if you feel it's necessary (just be careful with adding more flour, as they can get dry).
4. Place dough by rounded teaspoons onto an ungreased cookie sheet (must be smaller or they will flatten out and get crispy), bake at 350 degrees for about 12 minutes. *Try doing a test cookie to make sure it turns out the way you prefer*.
Title: Gluten Free Cashew Cookies
Ingredients:
- 1 olive oil
- 1/4 vanilla
- 1/4 eggs
- 1/2 baking soda
- 2 sea salt
- 1 cashews
- 1/2
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Beat eggs.
3. Mix together ground cashews, gluten free flour, fruit sugar, baking soda, and salt.
4. In a separate bowl beat eggs, add olive oil, milk, vanilla essence.
5. Gradually fold in the dry ingredients to above mixture.
6. Drop walnut size balls onto non stick baking tray.
7. Bake for 12 to 15 minutes until golden brown at 180 Celcius.
Title: Chocolate Oat Cakes
Ingredients:
- 1/4 hazelnuts
- 2/3 all-purpose flour
- 1/3 wheat germ
- 1/4 old fashioned oats
- 1/2 cardamom
- 1/2 ground cinnamon
- 1/4 fine salt
- 1/8 unsalted butter
- 1/2 sugar
- 3/4
- 2
Instructions:
1. Preheat oven to 350 degrees F. Line 2 mini muffin tins with mini muffin liners, or set out 20 mini muffin liners on a baking sheet. Lightly spray liners with nonstick spray and sprinkle the hazelnuts into the bottom of each muffin liner.
2. Whisk the flour, cocoa, wheat germ, oats, spices and salt together in a medium bowl.
3. With an electric mixer on medium speed, beat the butter and sugar in another bowl until combined, about 2 minutes. Add the egg yolks and beat together. Add dry ingredients and mix until just combined.
4. Scoop a tablespoon of dough (about 3/4 ounce) into the mini muffin tins or liners, on top of the nuts. (Alternatively, drop heaping tablespoons of the dough onto a parchment-lined baking sheet and top with chopped nuts.) Bake until the cookies are cooked through and nuts are toasty, about 15 minutes (drop cookies will bake slightly faster). Transfer cookies to a rack to cool. Serve.
Title: My Favorite Banana Pound Cake
Ingredients:
- 1 banana
- 1 instant vanilla pudding
- 1 water
- 1/4 eggs
- 3/4 butter
- 4 sugar
- 1/2 water
- 1
- 1/4
Instructions:
1. Preheat the oven to 325 degrees.
2. Mix together the mashed bananas, yellow cake mix, pudding mix, vegetable oil, 3/4 cup water, and the eggs. Mix well.
3. Pour into a bundt pan (that has been sprayed generously with non-stick cooking spray.).
4. Bake for 1 hour.
5. Meawhile, in a saucepan, melt the butter, then add 1 cup sugar and 1/4 cup water.
6. When the cake is removed from the oven, pour the sauce on over slowly (with the cake STILL in the pan).
7. Let sit at least 20 minutes to absorb the sauce.