lumicero/recipes-ing2inst huggingface dataset:
Title: Holiday Bakery Tray Cookies
Ingredients:
- 3/4 sweet butter
- 3/4 granulated sugar
- 1 vanilla extract
- 1 flour
- 1
- 2 - 2 1/4
- 8
Instructions:
1. Preheat oven to 350°F.
2. Cream softened butter.
3. Mix in sugar thoroughly.
4. Beat in egg yolk, and extracts until light and fluffy.
5. Stir in flour by hand, 1 cup at a time, making a soft dough.
6. Press cookies out following directions for your cookie press.
7. Suggestions are "Fingers", "S-swirls", "Stars", and "Shells".
8. Bake 8-10 minutes (depending on size) at 350°.
9. Let cool completely on a rack.
10. Optional: Melt 8 squares of semisweet chocolate over hot (not boiling) water.
11. When melted, remove from flame but leave it over the hot water.
12. Dip each cookie in hot chocolate, resting it on a long tined fork.
13. It can be half dipped or bottom dipped or however you choose.
14. Let set upside down on rack or waxed paper.
15. It helps set the chocolate if you place the dipped cookies in the refrigerator for 15 minutes.
16. The chocolate should remain solid at room temperature, but a hot summer day could make it soft enough to give anyone sticky fingers.
17. In that case store in the refrigerator.
18. While chocolate is still warm you can dip the edge in coconut or ice cream sprinkles (jimmies) The finger shapes can also be spread with raspberry or apricot Jam and sandwiched together.
19. This produces the fancy cookies seen on Bakery trays.
20. Notes: The dough can also be chilled for several hours and then rolled out to make cut out cookies.
21. For a different flavor leave out the almond extract and substitute 2 teaspoons of orange or lemon extract.
Title: Raspberry Meringue for Cupcake Topping
Ingredients:
- 2 salt
- 1 caster sugar
- 1/2
- 6
Instructions:
1. Beat the egg whites and salt with an electric mixer until the mixture form satiny peaks. Keep beating the egg whites while adding sugar little at a time until the meringue is stiff and shiny. Add 4 tsp of raspberry syrup and fold in gently.
2. Coat the inside of a pastry bag with swirls of 2 tsp raspberry cordial/syrup (this will make the meringue look more beautiful with pink stripes) and then carefully fill the bag with meringue mixture.
3. Decorate cupcakes meringue and bake in the oven for another 5 minutes.
Title: Pumpkin Chocolate Chip Cookies
Ingredients:
- 1 pumpkin
- 1 sugar
- 1/2 egg
- 1 flour
- 2 baking powder
- 2 ground cinnamon
- 3 salt
- 1/2 baking soda
- 1 milk
- 1 vanilla
- 1 chocolate chips
- 2 1/2 walnuts
- 1/2
Instructions:
1. Combine canned pumpkin, white sugar, vegetable oil and egg.
2. Stir in flour, baking powder, ground cinnamon, salt, milk and baking soda.
3. Add vanilla.
4. Stir in chocolate chips and walnut (or other favorite nut).
5. Drop by spoonfuls (I use a small cookie scoop) onto greased cookie sheet. (Spray cookie sheet between batches.).
6. Bake at 375 for 10-12 minutes or until lightly brown and firm.
Title: Turkish Apple Turnovers - Elmali Kurabuje
Ingredients:
- 3 3/4 flour
- 1 butter
- 1 yogurt
- 1 baking powder
- 1 vanilla
- 5 powdered sugar
- 3 apples
- 5 sugar
- 1/4 water
- 1 lemon zest
- 3 cinnamon
- 1/4 walnuts
- hazelnuts
Instructions:
1. For the filling:
2. Peel,seed and chop apples; cook with sugar and 1/4 cup water. ( i needed a little more ).
3. Cook until soft; add zest and cinnamon add nuts.
4. For dough;.
5. Mix flour, butter, yogurt, baking powder, vanilla, and powdered sugar together.( i needed some water ,enough to make a pie dough ).
6. Form into balls; dough should be size of egg; press out into flat ovals.
7. Put filling on one side; fold over; pinch edges together.
8. Put on cookie sheet.
9. Bake 30 minutes at 375 degrees Fahrenheit.
Title: Nickey's Icebox Butter Cookies
Ingredients:
- 2 butter
- 3/4 sugar
- 1/4 brown sugar
- 5 1/4 flour
- 1 baking powder
- 1 -3 ground cinnamon
- 1 egg
- 3 pure vanilla extract
- 1
- 1/2
Instructions:
1. In a medium bowl, sift together flour, baking powder and cinnamon. Set aside.
2. In a large bowl, cream butter and both sugars.
3. Beat in egg and extracts.
4. Add dry ingredients; mix well.
5. Fold in nuts and shredded coconut. [Nuts - do not mince but if not chopped small enough may cause dough not to hold together completely.].
6. Shape dough into four short rolls or 2 longer rolls -- about 3 inches across. Dough will be crumbly looking, not to worry, it will all come together when you form the rolls.
7. Roll in colored sugar, wrap in wax paper, then chill overnight (at least 4 hours).
8. Preheat oven to 350 degrees F.
9. Slice dough in 1/4 inch thick pieces (thickness of slices will affect how many cookies you get.) As soon as you put the first roll in the oven, take out the next roll and slice it (gives it time to come closer to room temperature and bake faster.).
10. Bake in 350 degrees F (preheated) oven for about 10-12 minutes. The first batch will take 5-10 minutes longer straight from the refrigerator.
11. NOTE: If you forget to roll in sugar before freezing, it can also be done just before cutting or even after baking (sprinkle it on top of the cookies.) I've even topped these with candy sprinkles -- colorful :).
Title: Pumpkin Pudding With Candied Ginger Whipped Cream
Ingredients:
- 4 sugar
- 1 cornstarch
- 1/4 ground cinnamon
- 1 nutmeg
- 1/4 ground cloves
- 1 salt
- 1 half-and-half
- 1 1/2 pumpkin puree
- 1 1/2 unsalted butter
- 1 3/4 pure vanilla extract
- 4 heavy cream
- 1 confectioners' sugar
- 2 crystallized ginger
- 1/4
- 2
- 1
Instructions:
1. MAKE THE PUDDING: In a medium bowl, combine the egg yolks, sugar, cornstarch, cinnamon, nutmeg, cloves and salt. Using a handheld electric mixer, beat at medium speed until the egg yolk mixture is thickened and light yellow, about 4 minutes.
2. In a medium saucepan, heat the milk and half-and-half until small bubbles appear around the rim. Gradually beat 1 cup of the hot milk mixture into the egg yolk mixture, then add the egg yolk mixture to the saucepan. Cook over moderate heat, stirring constantly with a heatproof rubber spatula, until the pudding is gently boiling and as thick as mayonnaise, 6 to 7 minutes. Remove from the heat.
3. In a small skillet, cook the pumpkin puree over high heat, stirring constantly, until slightly dry, about 3 minutes. Add the puree to the pudding along with the butter and vanilla and stir until the butter melts. Transfer the pudding to a large bowl and press a sheet of plastic wrap directly onto the surface. Refrigerate until very cold, about 4 hours.
4. MAKE THE TOPPING: In a large bowl, using an electric mixer, beat the heavy cream with the confectioners' sugar and minced crystallized ginger at high speed until firm peaks form.
5. Spoon the pudding into wine glasses or dessert bowls and dollop the ginger whipped cream on top. Sprinkle with the crumbled gingersnaps and serve.
Title: Grilled Peaches with Whipped Cream and Caramel
Ingredients:
- 6 sugar
- 1/2 brown sugar
- 1/2 cinnamon
- 1 nutmeg
- 1 vanilla ice cream
- 3/4
Instructions:
1. Prepare barbecue (medium-high heat).
2. Arrange peach halves, cut side up, on baking sheet; sprinkle peaches with sugar,cinnamon and nutmeg.
3. Let stand until sugar begins to soften, about 10 minutes.
4. Place peaches on grill, sugared side down.
5. Grill until tender and slightly charred, about 4 minutes per side.
6. Transfer peach halves to plates.
7. Using electric mixer, beat whipping cream in bowl until peaks form; fold in 1/4 cup warm caramel sauce just until streaks appear.
8. Spoon caramel whipped cream alongside peaches.
9. Serve, passing remaining caramel sauce.
Title: Pineapple Summer Cake
Ingredients:
- 1 milk
- 1 sugar
- 1/2 marshmallows
- 30 Cool Whip
- 1 coconut
- 1
Instructions:
1. Cook sugar, milk and marshmallows until melted, then cool.
2. Break up angel food cake into a 9" x 13" pan.
3. Pour 1st. mixture over, then cover with tin of pineapple with juice.
4. Cover with a large tub of Cool Whip and sprinkle with coconut.
5. Refrigerate until ready to serve.
Title: Vegan Maple Turtle Cake
Ingredients:
- 1 1/2 whole wheat pastry flour
- 1/3 baking soda
- 1 sea salt
- 1 coconut oil
- 1 light coconut milk
- 1/2 coconut milk
- 1 pure vanilla extract
- 1 cider vinegar
- 1 water
- 2 coconut milk
- 2 pure vanilla extract
- 1/2 sea salt
- 1/4 coconut oil
- 1/2 coconut milk
- 2 cocoa powder
- 1 sea salt
- 1 pure vanilla extract
- 2 pecans
- 1 1/2
- 2
- 1
- 1 1/2
- 3/4
- 1
- 2
- 2 1/2
Instructions:
1. Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, cocoa powder, baking soda, salt, and sugar in a large bowl to blend well. Whisk oil, coconut milk, maple extract, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the vinegar, which allows the cake to rise since there are no eggs). Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier (since cakes with no eggs crumble easier). When chilled, slice cakes horizontally in half so that you have 4 layers.
2. To make caramel, in a small saucepan over medium-high heat, bring the sugar, agave nectar and water to a boil, stirring well at first to dissolve the sugar. Turn down the heat to low and cook until the liquid is deep amber in color, about 15-20 minutes, swirling the pan occasionally to ensure even cooking. Remove the pan from heat. Very carefully (the mixture will bubble), stir in the coconut milk, earth balance butter vanilla, maple extract, and sea salt until smooth. Let cool until it is a thicker constency before using on cake (it gets thicker as it cools).
3. To make frosting, whisk all ingredients together in a medium bowl until very smooth, adding more cocoa powder if the frosting is not thick enough, or more coconut milk if too thick. Place a layer of cake on a plate, and spoon about 1/2 cup frosting over, almost to the sides, then scatter with about 1/2 cup of toasted pecans and drizzle with a heaping 1/4 cup caramel. Top with a another cake layer and repeat. Top with another cake layer, another frosting layer, pecans, caramel, then the top cake layer. Spread the remaining frosting over the top and the sides of the cake, and arrange whole pecans decoratively on the top of the cake. Drizzle with caramel, and let it drip down the sides.
4. *if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.
Title: Chocolate Orange Cake
Ingredients:
- 1 sugar
- 1/2 butter
- 1/4 water
- 1/4 sour cream
- 1 chocolate fudge instant pudding mix
- 8 eggs
- 1 water
- 4 ground cinnamon
- 1/2 chocolate chips
- 1/2 confectioners' sugar
- 1/4
- 2
- 1
Instructions:
1. Make glaze first:.
2. Combine first 4 ingredients in heavy small saucepan.
3. Stir over low heat until butter melts and sugar dissolves, about 3 minutes.
4. Increase heat and boil 2 minutes.
5. Cool completely.
6. Cake:.
7. Preheat oven to 350°F.
8. Grease and flour a 10-cup bundt pan.
9. Using electric mixer, beat cake mix and next 8 ingredients until well blended, about 3 minutes.
10. Stir in chocolate chips.
11. Pour batter into prepared pan.
12. Bake until toothpick inserted near center comes out with a few moist crumbs attached, about 1 hour.
13. Immediately spoon glaze over cake in pan. Let cake stand 30 minutes.
14. Turn cake out onto platter and cool completely.
15. Sprinkle top with confectioners' sugar and serve.
Title: Fabulous Thumbprint Cookies
Ingredients:
- 1 1/2 brown sugar
- 1/2 butter
- 1/2 eggs
- 3 water
- 1/4 vanilla
- 1/2 all-purpose flour
- 2 salt
- 2
- 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Cream sugar, butter and crisco.
3. Add egg yolks one at a time until well blended.
4. Add vanilla, mixing well.
5. In separate bowl, combine flour and salt. Add flour to wet ingredients to form a dough that will hold its shape when rolled into a ball.
6. Roll dough into balls about 1 teaspoons size. I know this seems small, but once they are rolled in the nuts, they are much larger.
7. Beat egg whites with water until frothy.
8. Dip each ball into the egg whites and immediately roll into nuts.
9. Place 1 inch apart on ungreased baking sheet.
10. Press thumb into center to make a well.
11. Bake 5 -7 minutes, remove and press thumb into cookie again to hold the well.
12. Bake an additional 3-5 minutes to brown the bottoms.
13. When cool, frost with Thumbprint Cookie Icing.
Title: Colombian Mango Delight
Ingredients:
- 1 unflavored gelatin
- 3 mangoes
- 5 sugar
- 1
- 2
Instructions:
1. Put the orange juice into a small heat-proof bowl and sprinkle the gelatin over it.
2. Set aside for 5 minutes.
3. Peel mangoes, cut fruit from pits and puree in blender or food processor.
4. You should have about 4 cups of puree.
5. Transfer puree to a large mixing bowl and stir in the sugar and evaporated milk.
6. Warm the juice and gelatin over a bowl of hot water until liquid and smooth.
7. Whisk the gelatin into the mango mixture.
8. Stir in the whipped topping.
9. Fill a 10 cup mold with cold water and pour all the water out.
10. Fill the mold with the mango mixture, cover with plastic wrap and refrigerate until set, at least 2 to 3 hours.
11. To serve, wrap a warm, damp towel around the mold.
12. Invert a serving plate over the mold and, holding plate and mold together, turn plate upright.
13. Lift the mold away carefully.
14. Garnish with fresh fruit if desired.
15. Serve cold.
16. Enjoy!
Title: Low-Fat Blueberry Lemon Charlotte
Ingredients:
- 2 lemon gelatin
- 2 fresh blueberries
- 1 1/2 plain low-fat yogurt
- 1 honey
- 1/2 ground ginger
- 1/4 fresh blueberries
- 1 fresh lemon juice
- 2
Instructions:
1. In a large bowl, combine lemon gelatin with 2 cups boiling water, stirring constantly until completely dissolved, about 2 minutes.
2. Stir in 1 1/2 cups of the blueberries and the yogurt until smooth.
3. Cut the cake into 14 (1/2-inch) slices.
4. Cut each slice into 3 × 1-inch rectangles.
5. Arrange rectangles upright around edge of an 8-inch springform pan.
6. Arrange remaining pieces to cover bottom of pan.
7. Spoon in blueberry-yogurt filling.
8. Scatter remaining 1/2 cup blueberries over top.
9. Cover and chill until firm, about 2 hours.
10. Serve with Blueberry Honey Sauce, if desired.
11. To make the Blueberry Honey Sauce:
12. In a small saucepan, combine honey and ginger and bring to a boil.
13. Stir in blueberries and return to a boil.
14. Remove from heat and stir in lemon juice.
15. Transfer mixture to a blender container and whirl until smooth.
16. Serve over Blueberry Lemon Charlotte or spoon over cut-up fruits.
Title: Simple Peach Luscious
Ingredients:
- 8 all-purpose flour
- 1 brown sugar
- 1 salt
- 1/4 unsalted butter
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. Set peach slices into a 2 quart ovenproof deep casserole dish.
3. Combine flour,sugar,and salt.
4. Cut in butter (using a pastry blender or two butter knives) until mixture is crumbly.
5. Sprinkle topping over peach slices and bake until the peaches are tender (45 minutes-1 hour).
Title: Lemon Poppy Seed Loaf With Lemon Syrup
Ingredients:
- 1/2 butter
- 1 granulated sugar
- 2 eggs
- 1 1/2 all-purpose flour
- 3 poppy seeds
- 1 lemon rind
- 1 baking powder
- 1/4 salt
- 1/2 milk
- 1/3 granulated sugar
- 1 lemon rind
- 1/3 lemon juice
Instructions:
1. In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time, beating well after each addition.
2. In separate bowl, whisk together flour, poppy seeds, lemon rind, baking powder and salt; stir into butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. Spread in greased 8- x 4-inch (1.5 L) loaf pan.
3. Bake in centre of 325 F oven for 1 hour or until cake tester inserted in centre comes out clean. Place pan on rack.
4. Lemon Syrup: In saucepan or microwaveable measure, warm sugar and lemon rind and juice until sugar dissolves. With skewer, pierce hot loaf right to bottom in 12 places; pour lemon syrup over loaf.
5. Let loaf cool in pan for 30 minutes; turn out onto rack and let cool completely. Wrap and let stand for 12 hours before slicing. Makes 1 loaf, 12 slices.
6. Make-Ahead Tip: Store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 1 month.
Title: Cherry Cake
Ingredients:
- 1 white sugar
- 1 butter
- 2 eggs
- 1/2 all-purpose flour
- 2 baking powder
- 1 sultana raisins
- 12
- 8
Instructions:
1. Preheat oven to 300 degrees F (150 degrees C).
2. Grease and line with parchment paper one 9x5 inch loaf pan.
3. Cream butter or margarine and sugar together until light and fluffy.
4. Add beaten eggs and orange juice and mix well.
5. Sift flour and baking powder.
6. Reserve 1/3 cup of flour mixture and toss with raisins and cherries (this will keep them from sinking to the bottom of the cake).
7. Add flour mixture to batter and blend.
8. Add floured raisins and cherries to dough and mix until just combined.
9. Pour batter into prepared pan.
10. Bake at 300 degrees F (150 degrees C) for 2-1/2 hours.
11. Don't serve until several days old.
12. Wrap the cake in plastic wrap or foil and store in a sealed tin.
Title: Super Easy Fruit Cocktail Cobbler Cake
Ingredients:
- 2 unsalted butter
- 1
- 1/2
Instructions:
1. Pre-heat oven to 350 degrees.
2. Melt one stick of butter in a microwave safe dish for 1 minute 40 seconds on 50% power.
3. Pour entire contents of fruit cocktail cans (juice and all) into a 8 X 11 glass pan that has been sprayed with cooking spray. Spread fruit cocktail evenly on bottom of pan.
4. Sprinkle box of yellow cake mix, evenly, over top of fruit cocktail. Do NOT mix cake mix and fruit cocktail. Use the back of a spoon to smooth out cake mix.
5. Drizzle melted butter over top of cake mix. (Cake mix does not need to be completely covered in butter).
6. (Optional - sprinkle a small amount coconut on top of the cake before baking, photo shows it with coconut).
7. Bake on 350 degrees for 45 minutes.
Title: Pecan Cluster Crunch
Ingredients:
- 4 pecans
- 1 cinnamon
- 2 brown sugar
- 1/2 butter
- 1/4 margarine
- 1/4 corn syrup
- 1/4 baking soda
Instructions:
1. Mix cereal,nuts and cinnamon in large bowl;set aside.
2. Mix brown sugar,butter and corn syrup in medium saucepan.
3. Bring to boil over medium heat,stirring constantly.
4. WITHOUT STIRRING,boil 2 minutes.
5. Stir in baking soda.
6. Pour over cereal mixture;until peices are coated spread evenly on lightly greased baking sheet.
7. Bake at 250*F (120*C),30-35 minutes,stirring occasionally.
8. Cool.
9. Store in airtight container.
10. TIP It is important to boil without stirring or mixture will form crystals.
Title: Nutter Butter Banana Pudding Trifle (No Shortcut!)
Ingredients:
- 3 milk
- 3 eggs
- 3/4 sugar
- 1/3 all-purpose flour
- 2 butter
- 2 vanilla extract
- 5 bananas
- 1
- 2
Instructions:
1. Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 15 to 20 minutes or until thickened.
2. Remove from heat; stir in butter and vanilla until butter is melted.
3. Fill a large bowl with ice. Place saucepan in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.
4. Meanwhile, cut bananas into 1/4-inch slices.
5. Break cookies into thirds.
6. Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies.
7. Top with sweetened whipped cream.
8. Cover and chill 2 to 24 hours. Garnish, if desired.
Title: Almond Meringue Pie
Ingredients:
- 20 caster sugar
- 1 vanilla
- 1
- 3
Instructions:
1. Preheat oven to 180c. Grease pie dish.
2. Beat egg whites until stiff. Add sugar and vanilla, beat again for 30 seconds.
3. Fold in crushed biscuits & nuts.
4. Pour into pie dish and bake for 20 - 30 minutes.
5. Decorate with whipped cream, fruit or more nuts.
Title: Blackberry Cloud Parfaits
Ingredients:
- 1 sugar-free raspberry gelatin
- 1 boiling water
- 1/2 cold water
- 1 blackberries
- 3
- 1
Instructions:
1. In a large bowl,dissolve gelatin in boiling water. Stir in cold water. Cover and refrigerate until syrupy,about 40 minutes.
2. Set aside 8 tspns whipped topping and eight blackberries for garnish. Fold yogurt and remaining whipped topping into gelatin.
3. Divide half of the gelatin mixture among eight parfait glasses or dessert dishes. Layer with remaining blackberries and gelatin mixture. Cover and refrigerate until set. Garnish with reserved whipped topping and berries.
Title: Whole Wheat Oatmeal Chocolate Chip Cookies
Ingredients:
- 1 sugar
- 1 light brown sugar
- 1/2 butter
- 2 vanilla extract
- 1/2 salt
- 1 1/2 baking powder
- 5 applesauce
- 2 eggs
- 1 all-purpose flour
- 1 whole wheat flour
- 2 oats
- 1 1/2 raisins
- parchment paper
Instructions:
1. Preheat oven to 350.
2. Beat the first 8 ingredients at medium speed until light and fluffy.
3. Add flour and oats to mixture, and beat until blended.
4. Stir in the raisins or chocolate chips.
5. Drop by level tablespoons 2 inches apart onto baking sheets, coated with cooking spray (or use parchment paper instead of spraying).
6. Bake for 15 minutes or until golden brown.
7. Cool on pan for 3 minutes, then move the cookies to wire cooling racks.
8. Store in airtight container.
Title: Raspberry and White Chocolate Puddings
Ingredients:
- 2 self raising flour
- 1/2 sugar
- 1 salt
- 1 milk
- 1 egg
- 1/2 butter
- 1 vanilla
- 1 white chocolate chips
- 2 raspberries
Instructions:
1. Heat oven to 190c.
2. Grease 6 1 cup ramekins.
3. Sift the flour and add the sugar and salt. Mix in the milk, egg, melted butter and vanilla quickly-it's a muffin mix so don't over work.
4. spoon half the mix between the 6 ramekins, scatter over raspberries and white chocolate, top with the remaining batter. Bake for a bout 25 minutes or until cooked through and golden brown.
5. Serve warm with custard, cream or ice cream.
Title: Classic Buttercream Icing (No Shortening)
Ingredients:
- 1 1/2 butter
- 5 icing sugar
- 10 vanilla extract
- 1
Instructions:
1. Place the butter in a large mixing bowl. Add the condensed milk and beat on the medium speed of an electric mixer until smooth and creamy, about 3 to 5 minutes.
2. Gradually add the sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick.
3. You can add gel food coloring at this point.
4. Make sure to use the icing at room temperature, and cool once the cake is assembled.
Title: Vanilla Texas Sheet Cake w/Cream Cheese Frosting
Ingredients:
- 2 2/3 all-purpose flour
- 1/2 margarine
- 1 water
- 1 1/2 baking soda
- 2/3 buttermilk
- 2 sugar
- 1/2 eggs
- 2 vanilla
- 1 1/2 margarine
- 1/2 cream cheese
- 1 coconut
- 1 1/2 vanilla
- 1 1/2 powdered sugar
- 1 pecans
- 1/2
Instructions:
1. Mix flour and sugar together in bowl, Bring to boil, margarine, oil and water, pour over flour and sugar mixture.
2. Beat well.
3. Then add eggs, baking soda, vanilla and buttermilk, mix well.
4. Pour into greased and floured 15x10 jelly roll pan.
5. Bake in a preheated oven at 350 degrees for 15-20 minutes or until cake tests done with toothpick.
6. Remove from oven while still warm frost with cream cheese frosting.
7. Cream together margarine, cream cheese, the add vanilla, coconut, nuts and powdered sugar.
8. Mix well, spread warm cake.