lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Bars With Oatmeal Crumb Topping
Ingredients:
- 1 unsalted butter
- 2 all-purpose flour
- 1 1/2 all-purpose flour
- 1 light brown sugar
- 2/3 rolled oats
- 3 rolled oats
- 1/2 cinnamon
- 2/3 unsalted butter
- 1 powdered sugar
- 1 water
- 1
Instructions:
1. To make the crust: in a large bowl, using an electric mixer on medium speed, beat together the butter and flour until crumbly and well combined.
2. Transfer the mixture to an ungreased 13x9 inch baking pan.
3. Using your hands, pat the crust firmly and evenly into the pan.
4. Bake in a 350° oven for 20 minutes; remove from oven a let cool completely, about 45 minutes.
5. To make the topping: in a large bowl, mix the flour, sugar, oats, and cinnamon together.
6. With a pastry blender, cut in the butter until the mixture resembles coarse crumbs; then using your hands, toss until all the ingredients are well combined; set aside.
7. When the crust is cooled, evenly spread the apple filling over the crust, leaving a 1/4-inch edge all around.
8. Sprinkle the crumb topping over the apple filling; sprinkle the additional 3 tablespoons rolled oats over the crumb topping.
9. Bake for 45 minutes; allow to cool to room temperature.
10. To make the glaze: In a bowl, combine the sugar and water; beat until smooth.
11. Cover until ready to use.
12. When the bars are completely cooled, drizzle the glaze decoratively over the crumb topping.
13. Allow the glaze to set for 15-20 minutes before cutting into bars and serving.
Title: Parve Peach Cake
Ingredients:
- 3 eggs
- 1 3/4 sugar
- 1 flour
- 2 salt
- 1 baking soda
- 1 cinnamon
- 1 walnuts
- 2
- 1/2
Instructions:
1. Preheat oven to 375ºF. Grease and lightly flour a 13" x 9" pan.
2. In a large bowl, mix all ingredients together, by hand until thoroughly mixed.
3. Pour into the prepared pan. Bake at 375ºF for 50 minutes or until a wooden pick inserted in middle comes out clean.
Title: Cider-Poached Apples With Cinnamon Yogurt
Ingredients:
- 1 apple cider
- 1/2 cinnamon sticks
- 1 ground cinnamon
- 1/4 golden delicious apple
- 1/4 ground cinnamon
- 1/4 pecans
Instructions:
1. Bring apple cider and cinnamon stick to a boil in small sauce pan over high heat.
2. Let boil, uncovered, about 20 minutes or until liquid is reduced to about 1/2 cup.
3. Add apples; cover and simmer about 10 minutes or until apples are just tender.
4. Gently remove apple halves and poaching liquid from saucepan.
5. Refrigerate until cooled.
6. Combine yogurt and ground cinnamon in small bowl;reserve 1 tablespoon.
7. Divide remaining yogurt mixture evenly among 2 dessert dishes.
8. Place apple halves on top of sauce.
9. Sprinkle each apple half with toasted pecans.
10. Drizzle with reserved yogurt sauce.
Title: Summer Berry Cobbler
Ingredients:
- 1 blueberries
- 1 raspberries
- 1 blackberry
- 1 strawberry
- 1/2 granulated sugar
- 1 cinnamon
- 2 cornstarch
- 1/2 butter
- 2 flour
- 1 baking powder
- 1 salt
- 1/3 sugar
- 1/4 unsalted butter
- 3/4 buttermilk
- 1 egg
- 1 fresh blueberries
Instructions:
1. Preheat oven to 400°.
2. In a mixing bowl, combine berries with sugar, cinnamon, cornstarch and lemon juice.
3. Stir gently to combine.
4. Spread berry mixture out on a 10-inch tart or gratin dish.
5. To Make Scones:
6. In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly.
7. Cut in butter using 2 forks or a pastry blender.
8. The butter pieces should be coated with flour and resemble crumbs.
9. In another bowl, mix buttermilk and egg together, and then add to the flour mixture.
10. Mix just to incorporate, do no overwork the dough.
11. Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked.
12. Fold the blueberries into batter, being careful not to bruise.
13. Dollop spoonfuls of scone dough evenly over the top of the fruit and leave a border around the edge of the dish for spreading.
14. Drizzle the surface with melted butter and dust with sugar.
15. Set on a cookie sheet and bake for 25 to 35 minutes until the top is golden brown and the fruit juices bubbling.
16. Cool for 15 minutes before serving.
17. Serve with whipped cream or vanilla ice cream.
Title: Mom's Shortcake
Ingredients:
- 3/4 baking powder
- 1/4 salt
- 4 eggs
- 3/4 sugar
- 3/4 flour
- 1 vanilla
Instructions:
1. Combine baking powder, salt and eggs in a bowl.
2. Place over hot water and beat for ten minutes.
3. Add the sugar gradually and beat until thick.
4. Remove from heat and fold in flour and vanilla.
5. Pour into individual shortcake pans and bake at 400 degrees F.
6. for 13 minutes.
7. This recipe can also be used to make a jellyroll.
8. Bake it in a jellyroll pan, cool, spread with jelly, and roll up.
Title: Texan Peach Cobbler
Ingredients:
- 4 brown sugar
- 2 lemon juice
- 1 lemon zest
- 1 vanilla extract
- 1/2 butter
- 6 flour
- 1 1/4 sugar
- 3/4 baking powder
- 2 salt
- 1/4 cinnamon
- 1/8 milk
- 1 vanilla extract
- 1 turbinado sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine first 5 ingredients in a bowl; toss and set aside.
3. Place butter in 8-inch square baking dish.
4. Place in oven for 5 minutes or until butter is completely melted.
5. Combine flour and next 4 ingredients in a medium bowl.
6. Combine milk and vanilla.
7. Add milk mixture to the flour mixture and stir until just combined.
8. Spoon batter over butter, spreading evenly (DO NOT STIR!).
9. Spoon peach mixture over batter, gently pressing peaches into the batter.
10. Bake at 350 for 40 minutes.
11. Sprinkle top with turbinado sugar and bake for an additional 10 minutes or until top is golden.
Title: Crispy Spiced Ginger Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 2 baking soda
- 2 ground ginger
- 1 cinnamon
- 1/2 salt
- 1/2 ground allspice
- 1/4 fresh ground white pepper
- 1 unsalted butter
- 1/4 granulated sugar
- 1/4 light brown sugar
- 1 egg
- 1/3 honey
- 1 turbinado sugar
Instructions:
1. In a medium bowl, whisk the flour with the baking soda, ginger, cinnamon, salt, allspice and white pepper.
2. In a large bowl, using an electric mixer, beat the butter until creamy.
3. Add the granulated sugar and the light brown sugar and beat at medium-high speed until light and fluffy, about 2 minutes.
4. Beat in the egg and honey.
5. Beat in the dry ingredients at low speed until combined.
6. Transfer the dough to a sheet of plastic wrap, flatten into a disk and refrigerate until firm, about 30 minutes.
7. Preheat the oven to 350°. Line 3 baking sheets with parchment paper.
8. Spread the turbinado sugar on a plate.
9. Roll the dough into 1-inch balls and roll generously in the turbinado sugar. Transfer to the baking sheets, about 1 1/2 inches apart.
10. Using a flat-bottomed glass, press each cookie to a 1 1/2-inch round.
11. Working with one baking sheet at a time, bake the cookies for 15 to 16 minutes, until they are deeply golden and the tops are cracked.
12. Cool the baking sheets on wire racks.
Title: Shrikhand
Ingredients:
- 5 -8 saffron strands
- 1 plain yogurt
- 3/4 ground cardamom
- 2 water
- 1/3 confectioners' sugar
- 1/4 mango
- 1
Instructions:
1. In a small pan, toast the saffron over low heat, stirring, until brittle, about 2 minutes. Re move and pulverize in a mortar with a pestle or on a cutting board with the side of a large knife blade.
2. Put the yogurt in a large bowl. Put the saffron back into the pan and add the cardamom and water. Bring just to a simmer, stirring. Whisk the saffron mixture into the yogurt.
3. Put the yogurt mixture in a strainer lined with cheesecloth, a coffee filter, or a paper towel and set it over a bowl. Let drain in the refrigerator for 1 hour. Transfer the yogurt to a bowl. Add the 1/3 cup sugar, or more to taste. With an electric mixer, beat the yogurt until slightly thickened, 2 to 3 minutes. Pour into bowls and refrigerate until well chilled, or put in the freezer until very cold but not frozen, about 30 minutes.
4. Meanwhile, in a small frying pan, toast the coconut over low heat, stirring, until golden, about 2 minutes. Serve the shrikhand topped with the mango and coconut.
Title: Lower-Fat Ambrosia
Ingredients:
- 1 fresh raspberry
- 1 mini marshmallows
- 3/4
- 1/4 - 1/3
Instructions:
1. Combine all ingredients in a medium sized bowl.
2. Chill 2 hours.
3. Serve individually in parfait glasses, garnish with raspberries or chocolate curls etc as desired.
Title: Sheet Pan Pineapple Cake
Ingredients:
- 9 egg
- 1 water
- 1/2 cream cheese
- 8 instant vanilla pudding
- 3 1/2 milk
- 2 crushed pineapple
- 2 Cool Whip Topping
- 8
Instructions:
1. Mix cake as directed on package and bake in greased 9x11 glass dish until done.
2. Watch carefully not to overcook because it will be thinner than usual.
3. Let cool.
4. Mix together cream cheese, vanilla pudding, and milk.
5. Pour over cake in the glass dish.
6. Layer pineapple, Cool Whip and nuts. Refrigerate. .
Title: Butter Cake
Ingredients:
- 1/2 unsalted butter
- 1 3/4 white sugar
- 3 flour
- 1 baking powder
- 1/2 table salt
- 6 eggs
- 1 milk
- 1 vanilla
Instructions:
1. Preheat oven to 375°F Butter two 9" cake pans.
2. Cream butter and sugar together.
3. Sift together flour, baking powder and salt. In another bowl, beat together egg yolks, milk and vanilla. Alternately add dry ingredients and wet ingredients to butter and sugar, starting and ending with dry ingredients.
4. Beat egg whites to soft peaks and fold into batter. Divide batter between cake pans and bake 25-35 minutes, or until a toothpick inserted in center of cake comes out clean.
5. Cool in pans 10 minutes, then turn out onto cooling rack until completely cooled. Fill and frost with your favorite frosting.
Title: P. B and J Souffle
Ingredients:
- 4 unsalted butter
- 1/4 sugar
- 1 skim milk
- 2 skim milk
- 2 cornstarch
- 1/4 sugar
- 1 vanilla
- 3 crunchy peanut butter
- 1/2 sugar
- 8 salt
- 1/4 water
- 1 sugar
- 1 fresh strawberries
- 1/4 confectioners' sugar
- 1
Instructions:
1. Spread the butter evenly around the bottom and sides of one large, 2-quart souffle dish.
2. Pour 3 tablespoons of sugar into the mold, and rotate until all sides are covered. Refrigerate.
3. Dilute the cornstarch in the cold milk.
4. In a heavy-bottomed 2-quart sauce pan, bring the milk, the remaining sugar, and the vanilla to a boil.
5. Beat together the egg yolks in a medium bowl.
6. Add a small amount of the hot milk mixture to the beaten eggs.
7. Then add the egg mixture back into the pan with the hot milk.
8. Cook, stirring for 3 to 5 minutes, or until the mixture thickens substantially.
9. Remove the pan from the heat, stir in the peanut butter, and place in a bowl to cool.
10. Preheat the oven to 400 degrees F.
11. Prepare the strawberry sauce: bring the cup of water and the sugar to a boil in a sauce pot over high heat.
12. Add the strawberries, and simmer for fifteen minutes.
13. Remove from the heat and allow to cool slightly.
14. Puree the entire contents of the pot in the blender.
15. Pour the sauce into a pitcher, and keep warm.
16. When the peanut mixture is cool, whip the egg whites, 1/4-cup sugar, and the salt until silky, stiff, and not dry.
17. In a large bowl, using a rubber spatula, mix 1/3 of the whites into the peanut mixture to lighten up.
18. Then fold the remaining egg whites in very gently, turning the bowl in a circular motion, until the batter is uniformly incorporated and light.
19. Immediately pour into the souffle mold, and bake for 10 minutes.
20. The souffle should move only slightly when shaken gently.
21. Dust with confectioners' sugar and serve at once, with the strawberry sauce on the side.
Title: Mom's Banana Cake
Ingredients:
- 18 1/4 eggs
- 3 water
- 1/3 bananas
- 1 1/3
- 3
Instructions:
1. Preheat oven to 350F and lightly grease/flour baking pans.
2. Prepare the cake mix as directed on the box with the exception of using whole eggs instead of just the egg whites.
3. Mix the bananas in cake; mix, then bake as directed.
4. When cool, frost with your favorite Cream Cheese Frosting.
Title: Scrumptious Chocolate Coconut Squares
Ingredients:
- 1/2 light butter
- 1 1/2 margarine
- 1 graham cracker crumbs
- 1 walnuts
- 1 1/2 flaked coconut
- 1 Splenda Sugar Blend for Baking
- 1/2
Instructions:
1. PREHEAT oven to 350°F.
2. MELT butter in 13 x 9-inch baking pan in oven; remove from oven. Sprinkle graham cracker crumbs over butter. Stir well; press onto bottom of pan. Sprinkle nuts, 1/2 cup coconut and morsels over crumbs.
3. Combine evaporated milk and SPLENDA Sugar Blend in 2-cup glass measure or small bowl. Pour evenly over morsels. Sprinkle with remaining coconut.
4. BAKE for 25 to 30 minutes or until light golden brown. Cool completely in pan on wire rack. Refrigerate until set. Cut into bars. Store in airtight container at room temperature.
Title: Million Dollar Cookies
Ingredients:
- 2 shortening
- 1/2 sugar
- 1 brown sugar
- 2 eggs
- 2 vanilla
- 4 flour
- 1 baking soda
- 1 salt
Instructions:
1. Mix shortening, sugars, eggs, and vanilla. Add flour, soda, and salt.
2. Refrigerate at least 1 hour or over night.
3. Roll into 1 inch balls, place on cookie sheet and flatten with a glass dipped in sugar.
4. Bake at 350, for 10-12 minutes.
5. Cool and enjoy.
Title: Blueberry Trifle
Ingredients:
- 1 fresh strawberries
- 2 sugar
- 8 Grand Marnier
- 2 sugar
- 1 mascarpone cheese
- 1 pure vanilla extract
- 2 -3
- 2/3
- 1
- 4
Instructions:
1. Place the strawberries in a large bowl. Sprinkle the 2 tablespoons sugar over the strawberries and stir to combine. Let the strawberries sit in the sugar for 15-30 minutes or until the strawberries are nice and sweet.
2. Cut eight 1/2 inch slices of pound cake. Measure the diameter of the trifle glass and, using a cookie cutter, cut the pound cake slices into eight rounds so they will fit snugly in the glasses. Set aside.
3. Place the heavy whipping cream, mascarpone, sugar, and vanilla extract in a large bowl. Whip until soft peaks form. Set aside.
4. To Assemble the Trifles place one round slice of pound cake in the bottom of each trifle glass. Sprinkle each slice of pound cake with 1 teaspoon of Grand Marnier.
5. Spoon about 1-2 tablespoons of Blueberry Sauce on top of each round of cake.
6. Cover the sauce with some of the fresh cut-up strawberries.
7. Place a large dollop of the mascarpone cream on top of the strawberries.
8. Repeat the layers, starting with the pound cake.
9. Once the trifle glasses are filled, cover and refrigerate for 12 to 24 hours to allow the flavors to mingle.
10. Just before serving sprinkle with the crushed Gingersnap Cookies.
Title: Easy-Bake Oven Wacky Cake
Ingredients:
- 4 1/2 flour
- 1 sugar
- 1/4 baking powder
- 1/8 salt
- 1 vanilla
- 1/8 vinegar
- 1/8 water
- 1 1/2
- 1
Instructions:
1. Mix together flour, sugar, cocoa, baking powder and salt.
2. Add vanilla, vinegar and vegetable oil.
3. Place in a greased toy cake pan.
4. Pour 1 tablespoon water over batter; mix lightly with a fork but do not beat.
5. Bake 10 minutes or according to manufacturer's directions for child's oven.
Title: Sour Cream Spice Cookies
Ingredients:
- 1/3 butter
- 2 eggs
- 2 brown sugar
- 2/3 sour cream
- 3 flour
- 1 baking soda
- 1 cinnamon
- 1/2 ground cloves
- 1/2 nutmeg
- 1/2 salt
- 1 1/2 pure vanilla extract
Instructions:
1. Preheat oven to 350°F.
2. Cream butter and sugar until fluffy.
3. Add eggs and mix well Stir in vanilla.
4. Dissolve baking soda into sour cream.
5. Mix dry ingredients into the butter and egg mixture alternately add sour cream and flour mixture; mix well.
6. Drop by teaspoonsfuls unto a greased baking sheet.
7. Bake about 12 minutes.
Title: Chocolate Kahlua Pound Cake
Ingredients:
- 1 sugar
- 1/2 eggs
- 1/3 water
- 3 Bourbon
- 3/4 Kahlua
- 1/4 strong black coffee
- 1/2 butter
- 3/4 sugar
- 2 evaporated milk
- 1/2 chocolate chips
- 1
- 1/3
- 1 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Mix all the ingredients and beat for 4 minutes.
3. Bake in a greased Bundt pan fo 50 minutes.
4. let cool for 10 minutes before icing.
5. ICING prep: Heat the butter, sugar and milk; boil for 2 minutes stirring constantly.
6. Remove from heat and rapidly stir in chocolate chips, immediately pour over cake.
Title: Low Fat Baking Mix Bar Chocolate Chip Cookies
Ingredients:
- 1/2 butter
- 1 margarine
- 1/4 brown sugar
- 2 egg substitute
- 1 baking mix
- 1 chocolate chips
- vanilla
Instructions:
1. Heat oven to 375*. Line a 9 X 13 metal pan with parchment paper, leaving enough overlap to serves as handles.
2. Using a cake mixer on the lowest speed, mix together the butter, brown sugar, vanilla, and egg substitute until well blended.
3. Stir in the baking mix and chocolate chips.
4. Put the dough into the parchment lined pan. Using a sheet of wax paper, use your hands to press the dough to the edges of the pan.
5. Bake 16 minutes or until edges are golden brown. Lift out the cookie bar by the parchment handles and transfer to a wire rack. Cool for 10 minutes.
6. Using parchment handles, put the cookie bar onto a cutting board and trim off the edges of the bar to make a neat rectangle. Cut the bar in to about 48 cookies.
7. Return cookies to rack and cool completely.
Title: Pecan Spice Cake
Ingredients:
- 1 pecans
- 1/2 light corn syrup
- 1/2 sugar
- 3/4 evaporated milk
- 1/2 butter
- 1/2 vanilla
- 3 flaked coconut
- 1 pecans
- 1 1/3 cream cheese
- 1 light corn syrup
- 1 butter
- 1/4 confectioners' sugar
- 2 vanilla
- 2
- 1/3
- 1/2
Instructions:
1. First, make cake.
2. Preheat oven to 350°F.
3. Spray two 9-inch round cake pans with cooking spray.
4. Prepare cake mix as package directs; stir in pecans.
5. Pour batter into the 2 pans; bake as directed on pkg.
6. Cool on wire racks 10 minutes; then remove from pans and cool completely.
7. While cake is baking you can make the filling and the frosting.
8. Coconut-Pecan Filling: In saucepan, mix corn syrup, sugar, milk, butter, egg yolks and vanilla.
9. Cook and stir over medium heat until thickened, 10-12 minutes; remove from heat.
10. Stir in coconut and pecans.
11. Cool until thick and spreadable; makes 2-1/4 cups.
12. Next, make Luscious Chocolate Frosting.
13. In bowl, beat cream cheese, corn syrup and butter until creamy.
14. Beat in confectioners' sugar, cocoa and vanilla until frosting is of spreading consistency; makes 1-1/3 cups.
15. Now assemble cake.
16. When cake is cool, split layers horizontally in half.
17. Place one cake layer on serving plate; spread with 1/3 of Coconut-Pecan Filling.
18. Top with 2nd cake layer; spread with about 2/3 cup Luscious Chocolate Frosting.
19. Top with 3rd cake layer; spread with 1/3 of filling.
20. Top with 4th cake layer.
21. Frost side of cake with remaining frosting; spread top of cake with remaining filling.
22. Yes, frosting on the side and filling on top.
23. Refrigerate 2 hours or until set.
Title: Decadent Sugar-Free, Fat-Free Chocolate Pots De Creme!!
Ingredients:
- 12 vanilla extract
- 1/2
Instructions:
1. Unwrap all contents of bags of chocolates (if not using, open one bag of sugar-free baking chips 11.5 oz).
2. In medium sauce pan, melt chocolate bars over medium-low heat in the half and half until mixture is smooth.
3. Remove from heat and add the vanilla; stir til incorporated.
4. Pour into 6 small dessert cups or ramekins; cover and chill for at least two hours (to firm up better-use the freezer).
Title: Christina's Strawberry Trifle
Ingredients:
- 1 fresh strawberries
- 6 instant vanilla pudding
- 1 lemon pudding mix
- 6 apricots
- 1 Cool Whip
- 1/4
Instructions:
1. Bake cake in a 13x9 2 inch pan as directed on the package and allow to cool.
2. Cut the cake crosswise in half. Freeze half for another time, unless doubling the recipe.
3. Cut the remaining half cake into 8 sections. Split each section horizontally.
4. Arrange half of the cake sections in a 2 quart glass serving bowl. Set aside a few berries for decoration and layer half of the remaining strawberries over the cake and pour one cup of pudding over the berries, cover with a cup of cool whip. Repeat this layer of cake, berries,pudding and cool whip.
5. Finish the top by pouring a ring of pudding around the rim of the bowl. Decorate by alternating apricot or peach halves and whole strawberries.
6. Pour cool whip topping in the centre space and sprinkle slivered almonds. Chill before serving.
Title: Lemon Frosted Lemon Cake
Ingredients:
- 1 butter
- 1 sugar
- 4 eggs
- 1 vanilla extract
- 1 lemon, zest of
- 2 flour
- 2 baking powder
- 1/4 salt
- 1/4 fresh lemon juice
- 1 icing sugar
- 2 fresh lemon juice
Instructions:
1. Preheat oven to 350 degrees F.
2. Butter, a 9 inch springform pan and then line the bottom of the pan with parchment paper. Set aside.
3. Cream the butter and sugar until light and fluffy and pale in color.
4. Add the eggs, one at a time, mixing well after each addition.
5. Beat in the vanilla extract and lemon zest.
6. Sift together the flour, baking powder and salt and then add to the batter along with the lemon juice.
7. Mix only until incorporated.
8. Pour the batter into the prepared pan, smoothing the top with a spatula.
9. Bake about 45 minutes, or until a toothpick inserted in the center comes out clean.
10. Place on a wire rack to cool, then gently remove the sides of the pan.
11. For the icing, combine the sifted confectioners' sugar with the 2 tablespoons lemon juice. Frost the top of the cake, allowing the icing to drip down the sides.
12. Let the icing set before covering.
Title: Berry Upside Down Cake (Gluten Free)
Ingredients:
- 2/3 margarine
- 1 white sugar
- 4 berries
- 1/4 cornstarch
- 1 1/3 potato starch
- 1/2 tapioca starch
- 1/4 cornstarch
- 1/2 xanthan gum
- 1 1/2 egg substitute
- 2 unflavored gelatin
- 2 baking soda
- 2 baking powder
- 2 salt
- 1 margarine
- 2/3 white sugar
- 1 1/2 eggs
- 4 lemon juice
- 4 lemon zest
- 1 vanilla
- 2
- 2/3
Instructions:
1. Preheat the oven to 375°F
2. Add the 2/3 cup margarine to a 9" by 13" pan and place in the oven until just melted.
3. Sprinkle with 1 cup white sugar.
4. In a large bowl sprinkle the frozen berries with the 1/4 cup cornstarch. Toss to coat and sprinkle over margarine sugar mixture. Set pan aside.
5. In a medium bowl, mix together the rice flour, potato starch flour, tapioca starch, 1/2 cup cornstarch, xantham gum, egg replacer, gelatin, baking soda, baking powder and salt. Set aside.
6. In a large bowl, beat the 2/3 cup margarine and 1 1/2 cups of white sugar.
7. Add the eggs one at a time mixing well. Add the lemon juice, zest and vanilla.
8. Add the dry ingredients slowly, alternating with the citrus soda. Beat just until well mixed.
9. Spoon into the prepared pan over the berry mixture. (You may still be able to see some of the berries).
10. Bake for 40 - 45 minutes or until a toothpick inserted in the center comes out clean.
Title: Raspberry Poke Cake
Ingredients:
- 1 water
- 3 raspberry Jell-O gelatin
- 1/3 boiling water
- 1 1/3 cold water
- 1
- 1/2
Instructions:
1. Mix and bake cake in a 9x13 pan.
2. Cool for 15 minutes in pan; then poke with fork at 1/2" intervals.
3. Make sure you poke all the way down.
4. Dissolve jello in boiling water.
5. Add cold water and spoon over cake.
6. Chill 3-4 hours.
7. Top with whipping cream.
Title: Oliebollen
Ingredients:
- 500 flour
- 25 milk
- 1/3 currants
- 250 raisins
- 2 apples
- salt
Instructions:
1. Put flour in a bowl with the salt and make a well.
2. Add the yeast, which has been dissolved in a little warm milk.
3. Add remaining milk, currants and the apples if using.
4. Beat to smooth and airy, cover and let stand in a warm spot for 1 hour.
5. Heat oil in a deep pan until very hot and fry the oliebollen quickly-you want them golden and cooked through. Turn half-way through the cooking process.
6. Remove and drain on paper towels.
7. Sprinkle with powdered sugar.