lumicero/recipes-ing2inst huggingface dataset:
Title: Coconut Cupcakes
Ingredients:
- 1 1/2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 12 unsalted butter
- 1 sugar
- 3 eggs
- 1/2 canned unsweetened coconut milk
- 1/2 vanilla extract
- 1 unsweetened flaked coconut
Instructions:
1. Preheat oven to 350F.
2. Grease and flour sixteen medium (2 3/4 inch) muffin cups, tap out excess flour, or line them with cupcake liners.
3. Sift flour, baking powder and salt together onto a piece of wax paper; set aside.
4. Beat butter on medium speed until lighter in color. Add sugar in a steady stream, then stop the mixer to scrape down the bowl.
5. Return to medium speed and beat until mixture is very light in color and texture, stopping occasionally to scrape down the bowl.
6. Add the slightly beaten egg (ensure it's at room temperature) a tablespoon at a time. If mixture looks curdled, stop, increase mixer speed to high and beat until mixture looks smooth and shiny again.
7. In 3 additions, add flour mixture, alternating with 2 additions of coconut milk. (flour-milk-flour-milk-flour) After each addition, scrape down the sides and beat until smooth.
8. Beat in vanilla extract with the final addition of coconut milk.
9. Using a rubber spatula, fold in the coconut flakes and almonds (if using).
10. Spoon the batter into prepared cups, filling them about 2/3 full. Sprinkle the top with some toasted almond flakes, if desired.
11. Bake for 20 mins, until the tops spring back when lightly pressed and a toothpick inserted in the centers comes out clean.
12. Transfer the pan to a wire rack, cool for 10 mins. Remove cupcakes from the pan and cool completely on wire rack, top side up.
13. If using the nougatine sticks: Just before serving, poke two nougatine sticks into each cupcake in a crisscross fashion.
Title: Snickerdoodles
Ingredients:
- 1/2 shortening
- 1/2 butter
- 1 1/2 margarine
- 1/4 granulated sugar
- 1 salt
- 1 cream of tartar
- 1 baking soda
- 2 vanilla
- 2 1/2 eggs
- 2 flour
- 1 sugar
- cinnamon
Instructions:
1. Preheat oven to 375 degrees.
2. In a large bowl cream shortening, butter, the 1&1/2 cups sugar, salt, cream of tartar, baking soda and vanilla.
3. Beat in eggs one at a time.
4. Stir in flour.
5. Mix together the sugar and cinnamon.
6. Form dough into 1 inch balls, press into sugar cinnamon mix and place on cookie sheet.
7. Bake for around 10 minutes, or until dough starts to turn a nice, golden brown.
Title: Raspberry Trifle With Rum Sauce
Ingredients:
- 3 butter
- 3/4 confectioners' sugar
- 2 rum
- 3 water
- 1/2 prepared vanilla pudding
- 1 fresh raspberry
- 3
Instructions:
1. Heat butter in large glass microwave on high until melted, about 30 seconds.
2. Whisk in confectioner's sugar, rum or um extract and water, stirring to form a smooth sauce.
3. Heat jam in a small glass bowl in microwave on high until just melted, about 30 seconds.
4. In 6 small bowls or wineglasses, evenly distribute pound cake cubes.
5. Pack cubes down slightly.
6. Drizzle rum sauce and jam evenly over each.
7. Spoon 3 tablespoons of pudding evenly over each.
8. Refrigerate for 45 minutes.
9. Garnish with raspberries, chopped almonds & sprigs of mint; all optional.
Title: Princess Poppy Seed Torte
Ingredients:
- 1 flour
- 1/2 brown sugar
- 1/2 butter
- 3/4 unflavored gelatin
- 2 cold water
- 1/2 milk
- 1 1/2 sugar
- 1 poppy seed
- 5 cornstarch
- 1/4 salt
- 2 vanilla
- 1/4 cream of tartar
- 1/2 sugar
- 5 instant vanilla pudding
- 1/2
- 1
Instructions:
1. For crust:
2. Combine flour and sugar; cut in butter.
3. Add nuts.
4. Mix well and press into buttered 9x13 inch pan.
5. Bake for 12-15 minutes at 350 degrees or until golden brown.
6. Remove from oven and cool.
7. For Filling:
8. Soften gelatin in cold water.
9. Combine milk, 1 cup sugar and egg yolks in saucepan. Stir to dissolve sugar. Add poppyseed, cornstarch and salt.
10. Cook, stirring constantly, until mixture thickens and coats spoon.
11. Remove from heat and stir in gelatin. Blend well.
12. Stir in vanilla.
13. Cool to room temperature.
14. While mixture is cooling, beat egg whites in large bowl until frothy.
15. Add cream of tartar and beat until soft peaks form.
16. Add 1/2 cup sugar gradually, continuing to beat until stiff peaks form.
17. Fold in cooled poppy seed mixture.
18. Pour into baked crust.
19. Chill one hour.
20. For Topping:
21. Stir together whipped topping and dry pudding mix. Spread over filling and let chill at least 6 hours before serving.
Title: Light Coconut Macaroons
Ingredients:
- 1 eggs
- 1 unsweetened coconut
- 2 vanilla
- 1 unsweetened coconut
- 1
- 1/2
Instructions:
1. Preheat oven to 375°F Mix first five ingredients together, and drop by spponfuls onto a greased cookie sheet.
2. Sprinkle remaining 1/2 cup of coconut over cookies.
3. Bake for 15 minutes or until beginning to brown slightly. Let cool completely before removing from cookie sheet.
Title: Forgotten Meringue Cookies
Ingredients:
- 3 salt
- 1/4 sugar
- 3/4 chocolate chips
- 6
Instructions:
1. Preheat oven to 375. Grease 2 cookie sheets, or use parchment paper.
2. Beat egg whites at medium speed until soft peaks form. Add sugar, 2 tablespoons at a time, beating after each addition.
3. Beat in salt. Increase speed to high and continue beating until peaks are stiff but not dry. Fold in chocolate chips. Drop by heaping teaspoons onto cookie sheets.
4. Place cookie sheets into oven, and turn off the oven. Leave for at least 30 minutes, or until dry. They can be even left overnight.
5. Don't forget them!
Title: Molten Lava Cookies
Ingredients:
- 1 butter
- 2 sugar
- 3/4 cocoa powder
- 2 eggs
- 1 vanilla extract
- 2 flour
- 1 baking powder
- 1/3 dark chocolate
- powdered sugar
Instructions:
1. Preheat 350°F.
2. Cream together butter & sugar.
3. Add cocoa powder, eggs & vanilla. Mix well.
4. In separate bowl, combine flour & baking powder. Gradually add to butter mixture.
5. Shape dough into 1" balls. Using your thumb, press into the center. Fill with a piece of chocolate & fold dough over to cover chocolate.
6. Place balls 2" apart on baking sheet lined with parchment paper.
7. Bake 9-11 minutes or until edges are firm, but tops are still soft. Remove and cool. Dust with powder sugar, if desired.
Title: Chocolate Peppermint Marshmallow Sandwiches
Ingredients:
- 1 all-purpose flour
- 1/2 baking soda
- 1/2 unsalted butter
- 4 sugar
- 1 pure vanilla extract
- 1 1/2 eggs
- 1 unflavored gelatin
- 2 cold water
- 1 sugar
- 1
- 1/3
- 1
- 2
Instructions:
1. Cookies:
2. Heat oven to 325 and place rack in center. Line one baking sheet with parchment paper. In a medium bowl, whisk together flour, cocoa, baking soda and salt; set aside. In a medium saucepan, melt together chocolate and butter over medium heat, stirring occasionally. Let stand until cool, about 20 minutes. Stir in sugar and extract until combined well. Stir in eggs until combined well. Add flour mixture and stir until a soft dough forms.
3. Roll cookies into 3-4-inch balls. Dip tops in nonpareils and place, coated side up, 1-inch apart on prepared sheet. Bake until set but not firm to the touch, 10-13 minutes. Using a metal spatula, transfer cookies to a wire rack and let cool completely.
4. Meanwhile, prepare Peppermint Marshmallow. Transfer half to a large decorating bag fitted with a 1/2-inch plain tip or coupler. Pipe mounds, about 1/2-inch high, on flat side of half of the cookies. Top with remaining cookies, making sandwiches.
5. Peppermint Marshmallow:
6. In a large mixer bowl, sprinkle gelatin over cold water and let stand until softened, about 5 minutes.
7. Meanwhile, in a small saucepan, combine sugar and 1/4 cup water. Stir over medium-high heat until sugar dissolves. Using a pastry brush dipped in water, brush down sugar crystals on sides of pan. Place a candy thermometer into mixture. Boil (do not stir) until syrup registers 238 (soft ball stage), about 10 minutes. Pour into gelatin.
8. Using the whisk attachment, beat gelatin mixture on medium-low speed until slightly cooled, about 5 minutes. Increase speed to medium-high and beat to soft peaks, about 12 minutes. Stir in candy until combined. Tint with food coloring (if using). Use immediately.
Title: Grampa Jerry's Pie Crust
Ingredients:
- 4 flour
- 2 butter flavor shortening
- 1 sugar
- 1 salt
- 1/2 egg
- 1 vinegar
- 1
Instructions:
1. Mix first four ingredients together.
2. In separate bowl combine water, egg, and vinegar.
3. Pour wet mixture into dry.
4. Mix by hand.
5. Put in frig for 15 minute
6. Roll out onto floured surface.
7. NOTE: Jerry never did this, but I combine the first four ingredients in a food processor, then slowly add wet while running. I usually add the water separate, just in case my dough gets too wet, so I may not add all of it. Oh, and I also have substituted butter for shortening and it was delicious!
Title: Quick Raspberry Fool for 2
Ingredients:
- 2/3 Cool Whip
- 1/3
- 2
Instructions:
1. Fold Melba Sauce into cool whip until blended.
2. Spoon into stemmed glasses.
3. Refrigerate until serving time.
4. Add cut pound cake along edge.
5. If desired can drizzle with additional Melba Sauce.
Title: Marble Squares
Ingredients:
- 1 cream cheese
- 1/2 sugar
- 1 egg
- 1/4 margarine
- 1.5 water
- 2 flour
- 2 sugar
- 2 eggs
- 1/2 sour cream
- 1 baking soda
- 1/2 salt
- 6 chocolate pieces
Instructions:
1. Combine cream cheeseand sugar, stirring until well blended.
2. Add egg and mix well.
3. **********************************.
4. Combine water,margarine, and chocolate in a sauce pasn and bring to a boil.
5. Remove from heat.
6. Stir in combined flour and sugar.
7. Add eggs, sour cream, soda, and salt and mix well.
8. Pour into a greased and floured 15-1/2 X 10-1/2 inch jelly roll pan.
9. Spoon Cheese mixture over the chocolate batter.
10. Cut through batter several times with a knife for the marble effect.
11. Sprinkle with chocolate pieces.
12. Bake at 375* for 25-30 12-14min or until a wooden pick inserted in the middle comes out clean.
Title: Peanut Butter and Banana Cookies
Ingredients:
- 1/2 peanut butter
- 1/4 margarine
- 1/3 banana
- 1 egg
- 1/2 vanilla
- 1 flour
- 1/2 Splenda sugar substitute
- 1/2 baking soda
- 1/2 salt
Instructions:
1. Cream together peanut butter, margarine, banana, egg and vanilla until light and fluffy.
2. Mix remaining ingredients separately. Blend into peanut butter mixture until smooth.
3. Form int 1-inch balls. Place on baking sheet, flatten with fork to desired thickness.
4. Bake at 350F for 10-12 minutes or until golden brown on bottom.
Title: Grilled Orange Cake
Ingredients:
- 1/3 golden raisin
- 1/3 dark rum
- 8 -10 navel oranges
- 1 1/2 cake flour
- 1/8 baking soda
- 1 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 1 sugar
- 2 eggs
- 3/4 vanilla
- 1/4 orange zest
- 3/4 buttermilk
Instructions:
1. In a small saucepan, simmer raisins and rum until rum is absorbed, about 5 minutes. Set aside to cool.
2. Cut a very thin slice off the bottom of each orange so they will stand without rolling. Cut a 3/4-inch thick slice off the top of each, removing any flesh from tops and reserve. With a sharp knife and spoon, remove most of the orange fruit leaving the empty shell.
3. Sift together flour, baking soda, baking powder, and salt. In a large bowl with an electric mixer, cream the butter and sugar until fluffy. Beat in eggs, one at a time, and then add vanilla and orange zest. Alternately add flour mixture and buttermilk to batter, starting and ending with the flour mixture. Fold in raisins.
4. Fill orange shells two-thirds full with batter and put tops in place. Wrap oranges in foil and arrange on the grill. Cover and bake for 30 minutes.
5. Remove foil from oranges and cool on racks at least 15 minutes. Pull off any overflowed batter. Serve.
Title: Date Filled Cookie Log
Ingredients:
- 1/2 butter
- 1 brown sugar
- 1 egg
- 2 all-purpose flour
- 1/4 salt
- 1/4 baking soda
- 1 Date Filling for Hamentaschen
- 1/2 confectioners' sugar
Instructions:
1. Preheat oven to 400°F.
2. Mix together butter and sugar in a mixing bowl until creamy.
3. Blend in the egg.
4. Sift together the flour, salt and baking soda.
5. Add to the wet mixture and blend until stiff.
6. Shape dough into 4 logs about 10x3-inches each.
7. Place logs on a baking sheet.
8. Using the side of your hand, create a narrow well into the top of each log, running all the way across.
9. Spread about 1/4 cup of the date filling evenly into each hollow.
10. Top the date filling with chopped nuts.
11. Bake the logs for 12-15 minutes, or until set and gloden.
12. Allow to cool until just warm, then slice the baked dough at an angle into 3/4-inch thick cookies.
13. Allow to cool then dust liberally with confectioners sugar.
Title: Danish Lemon Soup
Ingredients:
- 2 eggs
- 1/2 sugar
- 1/2 vanilla extract
- 2 lemon juice
- 2 lemons, rind of
- 1 buttermilk
- 1/2 vanilla ice cream
- vanilla ice cream
Instructions:
1. In a large bowl, beat eggs and whisk in sugar, lemon juice, vanilla, and grated lemon peel.
2. Gradually add buttermilk and 1/2 cup ice cream.
3. Whirl in a food processor until well blended.
4. Cover and chill overnight.
5. Serve cold in individual bowls topped with melon ball-sized scoop of ice cream, raspberries and fresh mint leaves.
Title: Mocha Chocolate Cupcakes
Ingredients:
- 2 cake flour
- 1 baking soda
- 1 1/2 salt
- 1/2 butter
- 3/4 brown sugar
- 1 1/2 sugar
- 1/2 eggs
- 3 pure vanilla extract
- 2 buttermilk
- 1 1/2 water
- 1/2 sugar
- 1 1/2 cream of tartar
- 1/4 instant espresso powder
- 6 butter
- 1/8
- 2
Instructions:
1. Preheat oven to 325 degrees and line cupcake pans with paper liners. (Note: This recipe also works in a convection oven at 275 degrees.).
2. To make the devil’s food batter, in a large bowl, whisk together 2 cups cake flour, cocoa powder, baking soda and salt. Sift and set aside.
3. In the bowl of an electric mixer fitted with a paddle attachment, or using a hand mixer, cream together 3/4 cup butter, 1/2 cup sugar and the brown sugar on speed 2 (medium) until light and fluffy, about 5 minutes.
4. Scrape the sides and bottom of bowl.
5. Add 3 eggs, one at a time, mixing well after each addition.
6. Add the 2 teaspoons vanilla and mix until just incorporated. Scrape the sides and bottom of bowl.
7. Reduce mixer to speed 1 (low) and add the dry ingredient mixture in 3 additions, alternating with the buttermilk.
8. Scrape the sides and bottom of bowl and beat for an additional 30 seconds. Set aside.
9. Add 1 scoop of batter into each prepared cupcake liner.
10. Bake at 325 degrees for about 25 minutes.
11. Once cooled, cover with coffee bean French buttercream frosting.
12. Frosting:
13. In a small saucepan, combine water and 1 cup of sugar, stirring with a wooden spoon to combine well.
14. Dip a pastry brush in cold water and brush away the sugar crystals that cling to the sides of the saucepan.
15. Heat the saucepan over low heat, stirring frequently to dissolve the sugar.
16. Dissolve the cream of tartar in 1 teaspoons water; add to sugar once it reaches a boil. Stop stirring.
17. Leaving the sugar mixture over low heat, beat the egg yolks in a stand mixer with the whisk attachment, or with a hand mixer, on speed 2 (medium) until creamy and light in color.
18. Continue beating and add the remaining 1/2 cup sugar in 4 parts.
19. When the syrup reaches 235 degrees on a candy thermometer, increase the mixer to speed 3 (high).
20. When the syrup reaches 250 degrees, remove the pan from the heat and, in a slow stream, add the sugar syrup to the mixer.
21. Immediately add the espresso powder.
22. Continuing on speed 3, beat egg yolk mixture until it cools.
23. Making sure the egg mixture has cooled completely, add the butter one cube at a time and continue beating on speed 3 until it is all incorporated, and frosting is fluffy and smooth. Scrape sides if necessary.
Title: Orange Bread Custard
Ingredients:
- 1/4 sugar
- 2 butter
- 1 egg
- 1/2 salt
- 1 vanilla
- 1/2 orange zest
- 2 milk
- 1 seedless raisin
- 1/2
Instructions:
1. Mix together sugar, butter, egg, salt, vanilla and orange zest.
2. Gradually add scalded milk, stirring constantly.
3. Add bread cubes and raisins; mix well.
4. Pour into a 1 quart buttered baking dish.
5. Place dish in pan of warm water. Bake at 350* for 1 hour or until a knife comes out clean when inserted in the center.
Title: Fudgy Coffee Brownies
Ingredients:
- 19 1/2 ground cinnamon
- 1 egg
- 1 Kahlua
- 1/2 walnuts
- 1/4
- 2/3
- 1/3
Instructions:
1. Lightly grease a 13x9x2 inch baking pan and set aside.
2. Stir in cinnamon to brownie mix in bowl.
3. Then add egg, oil, and coffee liqueur (use in place of usual water). Stir walnuts into batter.
4. Spread batter into prepared pan.
5. Bake for 30 minutes at 350.
6. Let cool in pan on a wire rack.
7. Drizzle melted chocolate in a zigzag pattern over cooled brownies.
8. Cut into bars.
Title: Godiva Brownies
Ingredients:
- 5 butter
- 5 1/3 eggs
- 5 instant coffee
- 1 salt
- 1/2 vanilla extract
- 1 sugar
- 2 all-purpose flour
- 1/2 walnuts
- 1/2
- 10
Instructions:
1. In double boiler, melt chocolate and butter; when smooth, add instant coffee and set aside to cool.
2. Beat eggs and salt together until slightly fluffy, add sugar gradually and beat until mixture is ribbony (about 10 minutes).
3. Add vanilla extract, Godiva Liqueur and cooled chocolate to eggs while beating on low speed.
4. Fold in sifted flour until just incorporated, then fold in nuts.
5. Pour batter onto greased, floured and parchment-lined 11" x 17" baking pan.
6. Place in preheated 450F oven, lowering temperature to 400F; bake 20-22 minutes or until toothpick inserted into center comes out clean.
7. Yield: Twenty 3 x 3 brownies.
Title: Dutch Crumb Squares
Ingredients:
- 2 1/2 cake flour
- 1/2 baking soda
- 1/2 salt
- 1/2 butter
- 1/2 brown sugar
- 3/4 raisins
- 1 egg
- 3/4 milk
- 2 sugar
- 1 ground cinnamon
Instructions:
1. Sift together flour, baking soda and salt.
2. Beat butter and sudar until creamy.
3. Gradually add the flour mixture.
4. Set aside 3/4 cup of the mixture.
5. To remaining mixture, add raisins, edd and milk.
6. Blend well.
7. Spread into a lightly greased 8-inch square baking pan.
8. Sprinkle reserved mixture overtop.
9. Sprinkle with cinamon and sugar.
10. Bake at 350 degrees for 20-25 minutes.
Title: Chocolate Black Bean Brownies With Delicious Sweet Potato Frosti
Ingredients:
- 19 black beans
- 2 black beans
- 2 almond butter
- 1 pitted dates
- 2 cocoa powder
- 1/4 coconut oil
- 2/3 sea salt
- 1/2 sweet potato
- 1/4 pitted dates
- 4 cocoa powder
- 1/2 almond butter
- 1 coconut milk
- pure vanilla extract
Instructions:
1. For the Brownies: Preheat your oven to 350 degrees.
2. Throw all of the ingredients into a powerful food processor or blender. Blend until it makes a smooth, thick batter.
3. Add chopped nuts and pulse a few times, just so that they are distributed through the batter (optional).
4. Spoon the batter evenly into an oiled baking pan.
5. Bake for 25 minutes, and then let it cool completely before you add the frosting.
6. For the Frosting: In a food processor or blender, blend milk, dates, almond butter and vanilla extract, until smooth.
7. Add sweet potato and cocoa powder; blend until smooth and fluffy.
8. Use a spatula to spread the chocolate frosting on to the cooled brownies.
9. Ensure no one is looking, and proceed to lick the remainder of the frosting off of the spatula.
10. Sprinkle the frosted brownies with chopped nuts (optional).
Title: Candy Bar Cookies on a Stick
Ingredients:
- 1 peanut butter
- 1/2 butter
- 1/2 margarine
- 1 1/2 shortening
- 1/2 granulated sugar
- 1 1/2 brown sugar
- 2 baking soda
- 1 eggs
- 2 1/4 vanilla
- 40 all-purpose flour
- 40
- 1
Instructions:
1. Beat peanut butter, butter, and shortening in large mixing bowl on medium to high speed for 30 seconds.
2. Add sugars and baking soda and beat till combined.
3. Beat in eggs and vanilla till combined.
4. Beat in as much of the flour as you can with the mixer on medium speed, scraping sides of bowl occasionally. Stir in any remaining flour with a wooden spoon.
5. Insert a wooden stick into the side of each candy bar piece.
6. Form about 2 tablespoons dough into a ball shape around each candy bar piece, making sure the candy bar is completely covered.
7. If desired, roll the ball in decorative candies or colored sugar, gently pushing candies into the dough.
8. Place cookies 2 1/2 inches apart on ungreased cookie sheet.
9. Bake in 325 degree oven for 15-20 minutes or until golden and set.
10. Cool on cookie sheet for 5 minutes. Remove from cookie sheet and cool completely on rack.
Title: Grape & Yoghurt Bake
Ingredients:
- 4 eggs
- 200 vanilla essence
- 1 cornflour
- 3 seedless grapes
- 500
- 2
Instructions:
1. Preheat the oven to 170°C and, using a balloon whisk, beat the eggs in a bowl; add the yoghurt, vanilla essence and cornflour and whisk until the mixture is smooth and well-combined.
2. Scatter half the grapes over the base of a 1 litre baking dish; pour the yoghurt mixture over the grapes; scattter the remaining grapes over the top and bake for 30 minutes or until the top is firm to the touch.
3. Sprinkle with brown sugar and scatter the almonds over the top; set aside to cool slightly and serve warm.
4. Variations: For a grape & berry yoghurt bake, replace the honey yoghurt with a berry-flavoured yoghurt. To make grape & custard bake, replace the honey yoghurt with custard. Replace the brown sugar with cinnamon and the almonds with chopped walnuts.
Title: Mary's Best-Ever Banana Cake With Cream Cheese Frosting
Ingredients:
- 1 granulated sugar
- 1/2 light brown sugar
- 1/2 eggs
- 2 bananas
- 3 2% low-fat milk
- 1/2 unbleached all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 pure vanilla extract
- 1 Philadelphia Cream Cheese
- 8 butter
- 1/2 powdered sugar
- 1 pure vanilla extract
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease with vegetable shortening, the sides and bottom of a 9-inch by 13-inch baking pan; set aside.
3. In a medium mixing bowl, thoroughly combine both types of sugar.
4. Add the oil and mix well.
5. Add the beaten eggs, mashed banana, and milk; mix well.
6. In another medium mixing bowl, thoroughly combine with a wire whisk, the flour, baking powder, and baking soda.
7. Add the flour mixture 1/2 cup at a time to the banana mixture, mixing after each flour addition just until incorporated.
8. Mix in 1 teaspoon vanilla extract as the last ingredient to be added to the batter; mix well.
9. Pour the batter into the prepared pan.
10. Bake at 350 degrees for 25 minutes or until a toothpick inserted in the center of the cake comes out clean.
11. Place cake on a wire rack to cool completely. Frost with cream cheese frosting, if desired.
12. Cream Cheese Frosting Instructions: In a medium mixing bowl with an electric mixer on medium speed, beat the cream cheese and butter together. Add the powdered sugar and 1 teaspoon vanilla extract, beating until smooth. Spread frosting on cooled banana cake.
Title: Jills Almond Bark Clusters
Ingredients:
- 2 peanut butter
- 2 miniature marshmallows
- 1
- 2
- 1
Instructions:
1. Melt almond bark in microwave.
2. Add peanut butter and rest of ingredients.
3. Drop on waxed paper with teaspoons.
4. Let cool.
Title: Beer Cake With Streusel Topping
Ingredients:
- 4 self-rising flour
- 2 sugar
- 1/2 sultana
- 1/2 currants
- 3 eggs
- 4 butter
- 2 beer
- 2 plain flour
- 1 sugar
- 6 butter
Instructions:
1. Combine sifted flour, sugar and dried fruit.
2. Add beaten eggs and melted butter and mix it all together.
3. Gradually add the beer mixing it in as you go.
4. Pour cake batter into lined or greased cake tin 9"x13".
5. To make the streusel combine the three ingredients and mix well.
6. Using your fingers, crumble the streusel topping evenly over the cake batter. Gently press it in a little.
7. Cook in moderate oven (180c) for 45 minutes or until skewer comes out clean.
Title: Chocolate Sauce
Ingredients:
- 1 1/2 sugar
- 3/4 evaporated milk
- 1 light corn syrup
- 1/2 butter
- 1/2
Instructions:
1. In a medium saucepan, combine sugar and cocoa. Stir in evaporated milk, syrup, and butter. Bring to a boil over medium-high heat; reduce heat, and simmer for 5 minutes, stirring frequently, or until mixture is smooth.
2. Serve warm.