lumicero/recipes-ing2inst huggingface dataset:
Title: Sweet Green Mung Bean 'Soup' (Look Dul Sah)
Ingredients:
- 1 water
- 6 lotus seeds
- 1/4 brown sugar
- 3
Instructions:
1. Wash the mung beans in cold water several times discarding any debris.Place the mung beans and the water in a medium large saucepan and bring to a boil.
2. Reduce the heat to low and simmer,covered ,for 1 hour.Stir occasionally to keep the beans from sticking.
3. Let the beans cool slightly,then puree until smooth.
4. Return the puree to the pan with the lotus seeds and bring to a boil again.Reduce heat and let simmer,uncovered for 1 hour.If it seems to be too thick add more water-it should be the consistency of a lentil or split pea soup.
5. Chop the brown sugar and stir into the soup.Let simmer,stirring u ntil the sugar has dissolved.
6. Serve hot.
Title: Chocolate Caramel Gateau
Ingredients:
- 100 butter
- 1 golden syrup
- 3/4 water
- 3/4 sugar
- 1 baking soda
- 1/2 flour
- 1 baking powder
- 1 egg
- 1 sweetened condensed milk
- 1 dark chocolate
- 250 powdered sugar
- 1/3
Instructions:
1. Place the butter, golden syrup, water, sugar, cocoa and baking soda in a bowl and microwave on HIGH for 3 minutes.
2. Stir and leave to stand for 6 minutes.
3. Add the flour, baking powder and egg.
4. Blend for about 30 seconds or until mixture is smooth.
5. The consistency should be like that of batter.
6. Pour mixture into a ring mould lined with plastic wrap.
7. 'Tap'on the bench to expel any air.
8. Microwave on HIGH for 5 minutes.
9. Leave to stand for 10 minutes before tipping out.
10. CARAMEL FILLING: Empty 1 tin of sweetened condensed milk into bowl and microwave for 6 minutes- stirring well every minute until the mixture forms a golden caramel.
11. When the cake is cool, slice in half (an electric knife comes in very handy here!), and spread liberally with the caramel.
12. Sift icing sugar (confectioners' sugar) over the top.
13. If preferred ice with'CHOCOLATE GANACHE'!
14. Break 250g of dark chocolate into small pieces and place in a bowl with 1/3 cup cream.
15. Cook on MED for 1 minute only.
16. Stir until smooth.
17. DO NOT OVERHEAT.
Title: Chocolate Peanut Butter Snack Cakes
Ingredients:
- 1/4 cocoa powder
- 1/2 warm water
- 1/4 granulated sugar
- 1/2 granulated sugar
- 2 egg
- 1 vanilla extract
- 1 all-purpose flour
- 1/2 all-purpose flour
- 2 baking soda
- 1 1/2 kosher salt
- 1 buttermilk
- 3/4 buttermilk
- 2 cream cheese
- 3/4 powdered sugar
- 1 1/2 kosher salt
- 1 1/2 dark chocolate
- 1/4 peanuts
- 1
- 2
- 1/2
Instructions:
1. FOR THE CAKE:
2. Preheat the oven to 325.
3. Line one “jelly roll” pan with parchment paper cut exactly to fit the bottom of the pan, spraying the sides and bottom with nonstick spray before lining.
4. In a medium bowl, whisk the warm water with the cocoa powder until smooth. In a stand mixer fitted with the paddle attachment (or in a large bowl by hand), beat the sugar, oil, vanilla and eggs on medium speed until combined. Turn the machine to lowest speed and add the flour, baking soda and salt. Stir until just incorporated, but do not over mix! Stream in the cocoa power and water mixture and scrape the sides and bottom of the bowl. Stir in the buttermilk, the batter will be very thin. Spread the batter into an even layer making sure to get into the corners of the pan. Bake at 325 for 8 to 10 minutes until the cake is just barely baked through. If you over-bake it will be crispy. Let cool.
5. FOR THE FROSTING:
6. In a stand mixer, or by hand, beat together the cream cheese, peanut butter and powdered sugar until smooth. Add the whole milk and salt and mix until incorporated.
7. FOR THE GLAZE:
8. Gently melt the chocolate in a microwave safe bowl. Stir in the oil.
9. Place a wire cooling rack on top of a parchment lined jelly roll pan.
10. Drop the frosting in small dollops over the cake, then spread it evenly using an offset spatula. Remove the frosted cake from the pan and place on a cutting board, keeping the parchment attached.
11. Using sharp scissors, cut the cake horizontally into two strips. Cut each strip into 6 even sections. Using the parchment to help, turn the segments into a tight roll. Because the cake is pliable, you can mold it into a perfect log. Place the rolls seam side down on the wire glazing rack. Pour the glaze over each log and top with chopped peanuts, reusing the extra glaze that has dripped through the wire rack onto the parchment.
Title: Basic Pie Crust
Ingredients:
- 3 all-purpose flour
- 1 salt
- 1 1/4 shortening
- 8 -10
Instructions:
1. Mix flour and salt in large bowl.
2. Cut in shortening until crumbly.
3. Add about 4 tablespoons of very cold ice water, and gently mix with flat side of spoon. Add in 4 more tbsp, doing same.
4. If dough is mostly holding together, stop adding water, if still crumbly add 1 tbsp, then 1 more if still not holding. (You do not want a solid ball, it should remain a little crumbly).
5. If necessary add a little more water to get it to right consistency(hold).
6. Once it will hold in a ball, cut in half and roll out to about 1/8" thick.
7. Lay in 9" pie plate as base crust.
8. NOTES:1) DO NOT HANDLE WITH YOUR HANDS anymore than you need to make the ball and to flip when rolling. 2) the colder the water the better, I run my tap until it is really cold put it in a glass measure cup with a couple ice cubes then set in freezer until I need it. The colder the water and the less you handle it, the flakier the crust!
Title: Lemon-Walnut Biscotti
Ingredients:
- 1 walnuts
- 1 anise seed
- 3 1/4 flour
- 2 1/2 baking powder
- 1/2 salt
- 3 eggs
- 1 sugar
- 1/2 Splenda sugar substitute
- 1/4 butter
- 1 canola oil
- 2 lemon, rind of
- fresh lemon juice
Instructions:
1. Heat oven to 350°F, with one rack positioned in the center and one directly below; toast walnuts and anise seeds just until golden, 4 to 5 minutes, cool and chop together on a cutting board.
2. In a large bowl, whisk together flour,baking powder and salt.
3. In a separate bowl whisk together remaining ingredients (eggs, sugar, butter, oil,lemon peel,lemon juice) until smooth.
4. Stir egg mixture into flour mixture, then stir in walnuts and anise seeds; (Dough will be soft, that's okay).
5. Divide dough in half, lightly grease a large cookie sheet; with floured hands, shape dough into two 14x2-1/2-inch logs,slightly rounded in center; Bake on center rack until firm to the touch,30 minutes;let cool 20 minutes, (Leave oven on).
6. Transfer logs to a cutting board; with serrated knife,gently cut logs on a angle into 1/2-inch-thick slices; lay slices on 2 ungreased cookie sheets, bake until biscotti are lightly browned around edges, 10 minutes.
7. Flip biscotti over on cookie sheet reversing positions when you put them back in the oven; bake 10 minutes more, transfer biscotti to wire racks to cool.
Title: Apple Cake Squares
Ingredients:
- 1 whole wheat flour
- 1/4 salt
- 3/4 nutmeg
- 1 baking soda
- 1 cinnamon
- 3 sugar
- 3 butter
- 2 eggs
- 2 apples
- 1/4 dates
- 1/4 confectioners' sugar
Instructions:
1. Preheat oven to 350f degrees.
2. Mix the flour, salt, nutmeg, baking soda and cinnamon together in a medium bowl and stir thoroughly.
3. Cream the sugar and butter together in a large bowl.
4. Beat in the eggs and whisk until smooth.
5. Stir in the shredded apples and dates until they are completely distributed throughout.
6. Slowly stir in the dry ingredients and mix thoroughly into the batter.
7. Spray the bottom and sides of a 9 inch square baking pan with nonstick cooking spray or grease it with butter and pour in the batter.
8. Bake in the preheated oven for about 45 minutes.
9. Put the confectioners' sugar in a sifter and dust it over the cake a few times until all the sugar is gone.
Title: Citrus-Infused Strawberries
Ingredients:
- 1 fresh strawberries
- 2 sugar
- 1 Grand Marnier
- 1 lemon juice
Instructions:
1. Combine strawberries, sugar (or other sweetener), Grand Marnier (or other orange liqueur) and lemon juice in a medium bowl.
2. Let stand, stirring once or twice, until the strawberries release their juice, about 10 minutes.
3. Serve with a dollop of lightly sweetened whipped cream.
Title: Entenmann's Cafe Caramel for Two Tiramisu
Ingredients:
- 2 granulated sugar
- 1/2 heavy whipping cream
- 1/4 mascarpone cheese
- 1
- 4
- 1/2
- 1
- 7
- 1
Instructions:
1. Stir sugar into warm espresso in shallow bowl and refrigerate.
2. Meanwhile, mix together heavy cream and mascarpone cheese on medium speed until stiff peaks form.
3. Add caramel topping and chocolate syrup and beat until smooth.
4. To assemble, spoon 1/4 cup of heavy cream mixture into a clear café mug. Quickly dip donut into sweetened espresso, cut side down, shake off excess and place in mug face up.
5. Repeat with another layer and top with whipped cream, caramel drizzle, and chocolate shavings.
Title: Easy Lemon-Lime Mousse
Ingredients:
- 6 unsalted butter
- 1 1/3 white sugar
- 2 eggs
- 2 lemon juice
- 1/2 lime juice
- 2 lemon, zest of
- 1 heavy cream
- 1 1/2
Instructions:
1. The first step is to make the lemon curd, which you can do a day or so ahead of time, if you wish.
2. In a medium-sized heavy saucepan, using a wooden spoon, combine the butter and 1 cup of the white sugar; don't worry, it likely won't go into a smooth paste--that doesn't matter.
3. With the same spoon, stir in the eggs and egg yolks, lemon juice and lime juice (I use freshly squeezed lemon juice but have been using bottled key lime juice for the lime).
4. If the mixture looks all curdled, don't worry.
5. Place the saucepan over low heat and cook, stirring constantly, until mixture is smooth.
6. This will take about 5 minutes; as the butter melts and you keep stirring or whisking, it will come together nicely.
7. Now raise the heat to medium and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon; this will take several minutes, from as quickly as 4 mins to as long as 8 (don't let the mixture boil; if it starts to, turn heat down).
8. Remove pan from heat and stir in zest; then pour into a glass or ceramic bowl and cover with plastic wrap, letting wrap touch and cover the surface of the curd (this prevents a skin from forming).
9. Chill in fridge at least one hour; overnight is fine.
10. When ready to make the mousse, beat the cream with the remaining 1/3 cup sugar to soft (not stiff) peaks.
11. Get the lemon curd out of the fridge, peel away plastic wrap, and use a whisk to loosen up the curd.
12. Now gently fold that curd into the whipped cream, combining thoroughly--but with a light hand.
13. Spoon mousse into 6 individual dessert dishes.
14. Cover and chill for at least two hours; overnight is fine.
Title: Greek Easter Cookies - Koulourakia
Ingredients:
- 2 1/4 flour
- 1/4 salt
- 1 1/4 baking powder
- 1 sugar
- 1/2 butter
- 1 vanilla
- 1 milk
- 1 egg
- 1 milk
- 1 sesame seeds
- 3
Instructions:
1. Preheat your oven to 375°F In one bowl, mix flour, salt, and baking powder.
2. In a second bowl mix the sugar and softened butter until fluffy. Stir in the vanilla, milk and egg. MIx thoroughly. Now slowly blend in the flour mixture until thoroughly mixed.
3. Take about a teaspoon of dough and roll on floured counter. Roll until it´s about 5" long, then fold in half and twist. Pinch the ends together. Put on cookie sheet and brush with mix of yolk and milk. Sprinkle the sesame seeds over the top.
4. Bake about 13 minutes, until they turn golden brown. Serve cool.
Title: Streusel Topped Gingerbread With Butter Sauce
Ingredients:
- 1/2 sugar
- 1/4 margarine
- 1 butter
- 1 flour
- 1 ginger
- 1/2 cinnamon
- 1/8 allspice
- 1/2 salt
- 1/2 baking soda
- 1/4 buttermilk
- 1 molasses
- 1/2 egg
- 1 sugar
- 1/4 ginger
- 1/4 butter
- margarine
Instructions:
1. Heat oven to 375º.
2. Grease bottom only of 8 inch square or round pan.
3. In large bowl, combine 1/2 cup sugar and 1/4 cup margarine. Blend well.
4. Add flour, 1 teaspoon ginger, cinnamon, allspice, and salt; mix until crumbly.
5. RESERVE 1/3 cup of mixture.
6. To remaining mixture add soda; mix.
7. Add buttermilk, molasses and egg; blend.
8. Pour into pan and sprinkle with reserved mixture.
9. Bake for 20-30 minutes until done.
10. SAUCE:
11. In small saucepan, combine all remaining ingredients.
12. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer 4 minutes.
13. Serve over gingerbread.
Title: St. Patrick's Day Crispy Treats
Ingredients:
- 6 margarine
- 1/4 vanilla extract
- 1/2 mini marshmallows
- 1/2 - 1
- 1
Instructions:
1. Line a 13x9x2 baking pan with foil, lighty spray with Pam cooking spray or butter.
2. Melt margarine in a large pot on low heat.
3. Add marshmallows and stir constantly until melted.
4. Remove from heat.
5. Add vanilla extract and food coloring stir until smooth.
6. Add cereal quickly to the melted marshmallow mixture, stir until well coated.
7. Press into the ready greased baking pan with a buttered spatula. Set aside and cool.
8. Cut into bars or you can use a shamrock cookie cutter.
9. Garnish top with gold wrapped candy coins.
Title: God's Eye Fruit Truffle
Ingredients:
- 1 crushed pineapple
- 1 cherry pie filling
- 4 firm bananas
- 2 lemon juice
- 1/4 water
- 1 cornstarch
- 1 sugar
- 2/3 Splenda Sugar Blend for Baking
- 1/3 hot water
- 8
Instructions:
1. Drain pineapple in saucepan,add water and cornstarch. Whisk to blend.
2. In large bowl, add crushed pineapple and cherry pie filling. Set aside.
3. In smaller bowl, add cut banana chunks and lemon juice. Coat well.
4. In blender, add non fat dry milk, sugar and hot water, blend until mixed.
5. Blend the sweetened milk into the pineapple and cherry pie filling.
6. Drain any lemon juice from the banana chunks into the sauce pan.
7. Add bananas to milk, pineapple, cherry mixture.Cool in refrigerator.
8. Heat the pineapple and lemon juice mixture and stir until it is shiny and thick. Do not let it burn. Note:You might have to add a little more cornstarch to thicken, whisk it. Some brands of pineapple have more juice than other brands.
9. Cool, then fold in to cooled fruit mixture.
10. Prep Options:
11. Fold in whipped topping or whipped cream. Place in Glass Bowl.
12. Place a layer of whipped topping or whipped cream on the bottom of glass bowl, adding the fruit mixture and covering with the other half of whipped topping or whipped cream.
13. Options: Sprinkle toasted almonds on top, cinnamon, nutmeg or white and brown chocolate curls on top of the bowl.
14. Cool 1 hour.
Title: Homemade Marshmallows
Ingredients:
- 3 sugar
- 1 1/4 light corn syrup
- 1/4 salt
- 1 1/2 water
- 3 unflavored gelatin
- 4 unflavored gelatin
- 2 vanilla extract
- 1 1/2 powdered sugar
Instructions:
1. Line a 9x13 pan with parchment paper.
2. Bring sugar, corn syrup, salt, and 3/4 cup water to a boil. Cook without stirring until it registers 238° on a candy thermometer (about 9 minutes).
3. Put remaining 3/4 cup water into a mixing bowl. Sprinkle evenly with gelatin and let soften for 5 minutes.
4. With mixer on low speed beat hot syrup into gelatin mixture. Gradually increase speed to high and beat until very stiff (about 12 minutes).
5. Beat in vanilla.
6. Pour into prepared pan and smooth with an offset spatula. Let stand uncovered until firm (about 3 hours).
7. Sift 1 cup of powdered sugar onto a work surface. Unmold marshmallow on top and remove parchment paper. Lightly brush a knife with oil, cut marshmallows into squares.
8. Roll each marshmallow in remaining powdered sugar to coat.
9. Store in an airtight container.
Title: Black Currant Pound Cake
Ingredients:
- 2/3 boiling water
- 6 tea bags
- 1/3 nonfat sour cream
- 3 flour
- 1 baking powder
- 1/4 salt
- 2 sugar
- 3/4 butter
- 3 eggs
- 2 vanilla extract
- 1/4 boiling water
- 1 tea bag
- 3/4 powdered sugar
- 1/2 lemon juice
Instructions:
1. Preheat oven to 350F°.
2. CAKE: Pour 2/3 cup boiling water over 6 tea bags in a bowl; steep 10 minutes.
3. Remove and discard tea bags; cool tea to room temperature.
4. Stir in sour cream.
5. Combine flour, baking powder, and salt, stirring with a whisk.
6. Place sugar and butter in a large bowl; beat until well blended or about 5 minutes.
7. Add eggs, 1 at a time, beating well after each addition.
8. Beat in vanilla.
9. Add flour mixture and brewed tea mixture alternately to sugar mixture; mix after each addition.
10. Spoon batter into a 10-inch tube pan coated with cooking spray.
11. Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
12. Cool in pan 15 minutes on a wire rack.
13. Remove from pan; cool completely on wire rack.
14. GLAZE: Pour 1/4 cup boiling water over 1 tea bag in a medium bowl; steep 5 minutes.
15. Remove and discard tea bag.
16. Add powdered sugar and juice to brewed tea, stirring well with a whisk.
17. Drizzle glaze over cake.
Title: Black Bean Brownies (Low-Sat Fat, Low-Sugar, Low-Carb)
Ingredients:
- 1 black beans
- 3/4 egg substitute
- 3 canola oil
- 1/2 cocoa powder
- 1 salt
- 1 vanilla extract
- 1/2 Splenda sugar substitute
- 1 instant coffee granules
Instructions:
1. Preheat oven to 350.
2. Spray an 8x8 square baking dish with cooking spray.
3. Combine the black beans, egg substitute, canola oil, cocoa powder, salt, vanilla extract, Splenda and instant coffee granules (if using) in a blender; blend until smooth.
4. Pour the mixture into the prepared dish. At this point, you can also sprinkle chocolate chips over the top of the mixture, if you're not watching your calories.
5. Bake in the preheated oven until the top is dry and the edges start to pull away from the side of the pan, about 30 minutes.
6. I've also noticed that the texture gets better after being refrigerated.
Title: Marshmallow Pudding
Ingredients:
- 1 flour
- 1/2 sugar
- 1 milk
- 1 butter
- 1 vinegar
- 1 baking soda
- 1 egg
- 1 salt
- 1/2 vanilla
- 1 milk
- 1 butter
- 1 sugar
- 1/2 vanilla
- 3/4
- 1
Instructions:
1. Heat oven to 350 deg F/180 deg Celsius.
2. Starting from the top of the list, simply add and mix all the ingredients in a bowl, to form a soft batter.
3. Grease a medium oven dish, ladle in the batter, and bake until brown and set, about 40 - 45 minutes (A guess -- it's some time since I made this pud!).
4. While the pudding bakes, mix the ingredients for the sauce and melt over medium heat while stirring -- don't boil it!
5. Just smelling it will make you gain weight and up your cholesterol a bit, so go walk it off afterwards!
6. As soon as the pudding comes out of the oven, ladle over the hot sauce with a spoon. It will all be absorbed.
Title: Pumpkin Angel Food Cake
Ingredients:
- 1 all-purpose flour
- 1 pumpkin pie spice
- 1 1/2 canned pumpkin
- 3/4 cold water
- 1 heavy whipping cream
- 2 powdered sugar
- 1/4 crystallized ginger
- 2
Instructions:
1. Put oven rack at lowest position.
2. Preheat oven to 350 degrees.
3. Put a large bowl in refridgerator while preparing cake to chill.
4. In large bowl, beat all ingredients for cake on low for 30 seconds, then on medium for 1 minute.
5. Pour into ungreased 10-inch angel food pan (tube pan).
6. Bake 37 to 47 minutes or until crust is a dark golden brown color and the cracks are dry.
7. Remove from oven.
8. Immediately turn pan upside down onto a heatproof funnel or glass bottle.
9. Let hang for about 2 hours or until the cake is completely cooled.
10. Loosen cake from side of pan with a knife and turn upside down onto a serving plate.
11. To make frosting:
12. In the chilled bowl, beat the whipping cream and powdered sugar with an electric mixer on high until stiff.
13. Fold in ginger.
14. Cut the cake in half horizontally to make two even layers.
15. Spread half of the filling on the bottom layer and replace the top of the cake.
16. Spread remaining filling on top of cake.
17. Sprinkle with additional pumpkin spice if desired for a pretty pumpkin cake!
Title: Crock-Pot Lemony Carrot Cake With Cream Cheese Glaze
Ingredients:
- 3/4 butter
- 3/4 light brown sugar
- 3 eggs
- 2 carrots
- 1/3 raisins
- 1/3 walnuts
- 1 lemon, zest of
- 1 1/2 flour
- 1 baking powder
- 1/4 salt
- 1/4 cream cheese
- 2 butter
- 1/2 vanilla
- 3/4 confectioners' sugar
- 1 milk
Instructions:
1. Beat butter and brown sugar in a large bowl with electric mixer on medium speed until fluffy, about 2 minutes. Beat in eggs one at a time, beating well after each addition. Stir in carrots, raisins, walnuts and lemon zest.
2. Combine the flour, baking powder and salt in a small bowl; fold flour mixture into the batter until incorporated. Pour batter into greased and floured 7- to 8-cup springform pan; place on a small rack or inverted custard cup in slow cooker.
3. Cover slow cooker; cook on high until toothpick inserted in center of cake comes out clean, about 3 1/2 hours. Cool pan on wire rack 10 minutes; remove side of pan. Cool.
4. For glaze, beat the cream cheese, butter and vanilla in a medium bowl with a spoon until smooth; beat in the confectioners' sugar. Stir in enough milk to make a thick glaze. Drizzle over cake.
Title: Carnival Melting Chocolate Cake
Ingredients:
- 6 dark chocolate
- 6 butter
- 4 eggs
- 3 sugar
- 2 flour
Instructions:
1. Melt the chocolate and butter.
2. In another bowl mix eggs and sugar and whisk for a few minutes, then add flour.
3. Add the egg mix to the melted chocolate and mix.
4. Pour the mix in 4 greased molds.
5. Bake in an oven at 390°F for 14 minutes.
Title: Raspberry Rhubarb Bundles
Ingredients:
- 3 raspberries
- 3 rhubarb
- 1/2 sugar
- 3 sugar
- 2 water
- 2 dry tapioca
- 10 phyllo dough
Instructions:
1. Mix fruit, 1/2 cup sugar and water in pot; simmer for 15 minutes.
2. Put in tapioca and simmer 15 more minutes; cool down.
3. Cut filo dough into into 10 bundles.
4. Put 4 pieces of filo into cupcake tins; fill with berries (4 tablespoons in each pouch).
5. Gather the edges together, spray with butter and sprinkle with sugar.
6. Bake for 12 minutes or until edges are golden.
Title: Scripture Cake
Ingredients:
- 1/2 butter
- 3/4 molasses
- 2 flour
- 1/2 baking soda
- 1/2 ground cinnamon
- 1/4 ground cloves
- 1/8 ground ginger
- 3 eggs
- 1/2 buttermilk
- 1/3 honey
- 1 raisins
- 1 dried fig
- 1/2 wine
- 1/2
Instructions:
1. Cream 1/2 c Judges 5:25; blend in 3/4 c Jeremiah 6:20 til light.
2. Stir together 2 c I Kings 4:22, 1/2 t Amos 4:5, dash Leviticus 2:13, and II Chronicles 9:9.
3. Mix 3 Jeremiah 17:11, 1/2 c Judges 4:19, and 1/3 c I Samuel 14:25.
4. Stir in 1 c I Samuel 30:12, 1 c Nahum 3:12, and 1/2 c Numbers 17:8.
5. (Pour into greased and floured 9x5x3" pan).
6. Bake at 325 degrees for 40 minutes; cover loosely with foil and bake for an additional 50 minutes.
7. Let cool in pan for 10 minutes, remove from pan and cool on wire rack.
8. Brush all sides with Proverbs 31:6.
9. Wrap in foil and store 1 to 2 days in refrigerator.
Title: Fresh Pear Upside Down Cake
Ingredients:
- 2 butter
- 1/3 margarine
- 1 brown sugar
- 1/8 fresh pear
- 2 nutmeg
- 1 eggs
- 1 light corn syrup
- 1 vanilla
- 1 shortening
- 1 1/2 flour
- 1/4 baking powder
- 1/2 salt
- ice cream
Instructions:
1. Combine butter and sugar in 8-inch cake pan.
2. Melt butter over low heat and spread evenly over bottom of pan.
3. Pare fruit and slice lengthwise.
4. Remove core and slice thinly lengthwise.
5. Arrange slices in a circle in pan and sprinkle with nutmeg.
6. Beat egg yolks well.
7. Add syrup and beat more.
8. Stir in vanilla and melted shortening.
9. Sift together and stir in flour, baking powder and salt.
10. Stir in bran.
11. Beat egg whites until stiff but not dry and fold into batter.
12. Spread over pears.
13. Bake at 350°F for 45 minutes.
14. Cool 10 minutes and turn out onto plate while still very warm.
15. Serve with whipped or ice cream (optional).
Title: Dora's Mami's Birthday Cake
Ingredients:
- 1 banana
- 1 baking soda
- 1/8 water
- 1 eggs
- 3 canola oil
- 1/3
- 1
Instructions:
1. Mix bananas, oil, water and eggs in electric mixer.
2. Add baking soda and cake mix to liquid mixture.
3. Mix for two minutes on medium speed of mixer.
4. Spray the bottom of a 13 by 9 inch pan.
5. Bake in 350 degrees F in a 13 by 9 inch pan for 30 to 35 minutes.
6. Cool completely.
7. Frost with Nutella Spread.