lumicero/recipes-ing2inst huggingface dataset:
Title: Ras Malai (Indian cheese balls in milk)
Ingredients:
- 7 1/2 milk
- 1 sugar
- 1 green cardamoms
- 1 saffron
- 1 1/2 cottage cheese
- 3/4 all-purpose flour
- 1 rose water
- 3 -5 kewra essence
- pistachio nuts
Instructions:
1. Put the milk into a large pan with the sugar.
2. Crush the cardamoms and add to the pan with the saffron.
3. Simmer the mixture over a medium heat until it has been reduced by half and thickened slightly.
4. Turn the heat down as low as possible under the pan.
5. Beat the cottage cheese and flour together, divide into six or eight portions and roll these into balls.
6. Flatten each one slightly and drop them into the pan of milk.
7. Simmer for 10 to 15 minutes.
8. Remove the pan from the heat and carefully transfer into a serving bowl.
9. Cool completely, then stir in the rosewater or kewra essence.
10. Chill.
11. Just before serving, chop the pistacchio nuts and sprinkle over the top.
Title: Bubur Ketan Hitam (Black Sticky Rice Pudding)
Ingredients:
- 1 3/4 pandan leaves
- 2 water
- 5 palm sugar
- 1/2 salt
- 1/2 coconut cream
- 1 1/2
Instructions:
1. Rinse rice thoroughly for 2 minutes under running water. Drain well. Put 5 cups of water, rice and pandan leaves into a heavy stockpot. Simmer over medium heat for approximately 40 minutes.
2. Add palm sugar syrup and continue to cook until most of the liquid has evaporated. Season with a pinch of salt. Remove from heat, allow to cool.
3. Serve at room temperature, topped with a swirl of fresh squeezed creamy coconut cream.
Title: Huey's Peanut Butter Bars
Ingredients:
- 1/2 honey
- 1/2 golden syrup
- 1 brown sugar
- 1 peanut butter
- 8 unsalted peanuts
- 1
Instructions:
1. Place the honey, golden syrup, sugar and peanut butter in a microwave-proof bowl; stir and cook in the microwave, uncovered, for 2-3 minutes until the sugar has dissolved.
2. Gently stir the Cornflakes and the peanuts into the honey mixture, taking care not to crush the Cornflakes.
3. Transfer the mixture to a lightly oiled Swiss Roll pan, and spread it out to the edges of the pan and allow it to cool (preferably overnight) before cutting it into squares.
Title: Vera's Rhubarb Bars
Ingredients:
- 1 1/2 rolled oats
- 1 1/2 all-purpose flour
- 1 brown sugar
- 1/2 baking soda
- 1 margarine
- 1/2 cinnamon
- 2 cornstarch
- 1 1/2 sugar
- 1/4 water
- 3 1/2 rhubarb
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Combine all ingredients except filling, cut in the margarine until crumbly.
3. Lightly press half to two-thirds of the mixture into the bottom of 9x13 pan, reserving the rest for topping.
4. Bake for 10 minutes.
5. Combine cornstarch with sugar then add the water and rhubarb.
6. Cook, stirring constantly over low heat until thickened, about 5 minutes.
7. Pour mixture over partially baked crust.
8. Sprinkle with remaining topping.
9. Continue baking for about 20 minutes or until bubbly.
Title: Holiday Wreaths
Ingredients:
- 1/3 margarine
- 10 butter
- 4 marshmallows
- 1 miniature marshmallows
- 6
Instructions:
1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in food coloring.
2. Add KELLOGG'S CORN FLAKES cereal. Stir until well coated.
3. Portion warm cereal mixture evenly by using a 1/4 cup dry measure coated with cooking spray. Using sprayed fingers, quickly shape into individual wreaths. Dot with cinnamon candies, using prepared frosting to hold candies in place. Store in single layer in airtight container.
4. Note
5. Use fresh marshmallows for best results. Children should be supervised. Green paste food coloring makes the best color for wreaths.
6. MICROWAVE DIRECTIONS: Microwave margarine and marshmallows at HIGH 2 minutes in microwave-safe bowl. Stir to combine. Microwave at HIGH 1 minute longer. Stir until smooth, then add food coloring. Follow steps 2 and 3 above.
7. TO MAKE ONE LARGE WREATH: Press warm cereal mixture in 5 1/2-cup ring mold coated with cooking spray or shape in ring on serving plate. Remove from mold and dot with red candies. Slice to serve.
Title: Orange Bread and Butter Pudding
Ingredients:
- 400 butter
- 150 orange marmalade
- 225 oranges
- 3 orange
- 1 eggs
- 3 caster sugar
- 500 demerara sugar
- 100
- 3
Instructions:
1. Preheat oven to 180C (350F).
2. Butter a 16x32x5c (6x12x2 inch), baking dish.
3. Cut bread into rough chunks and place in a large bowl.
4. Pour butter over.
5. Place marmalade in a saucepan over low heat until warm, them pour over bread.
6. Add orange segments and carefully stir to combine.
7. Tip mixture into prepared dish.
8. Beat together rind, eggs, cream and caster sugar.
9. Pour over bread mix.
10. Sprinkle top with demerara sugar.
11. Bake in the oven for 35-40 minutes until golden.
Title: Hi-Hi’s Chocolate Chip Cookie Sandwiches
Ingredients:
- 2 1/2 light brown sugar
- 1 unsalted butter
- 2 eggs
- 2 1/2 flour
- 1/2 baking soda
- 1/4 salt
- 1 ground cinnamon
- 2 chocolate chips
- 1/2 unsalted butter
- 1/2 vegetable shortening
- 2 confectioners' sugar
- 2 vanilla extract
Instructions:
1. In a mixing bowl, beat the brown sugar and butter together at medium speed until fluffy. Add the eggs and beat until combined. In a bowl, stir together the flour, baking soda, salt and cinnamon, then add to the butter mixture and combine. Stir in the chips by hand.
2. Drop the dough onto the prepared baking sheets by rounded 2-inch balls, leaving 2 inches between them. Bake for 10 minutes or until golden brown. Transfer to a wire rack to cool completely.
3. To make the filling: Combine the butter and shortening in a mixing bowl and beat with an electric mixer on low speed until smooth. Gradually add the confectioners’ sugar until combined then beat in the vanilla. Turn the mixer to high and beat until fluffy.
4. When the cookies are completely cook, spread the smooth sides of half the cookies with a heaping dollop of filling. Top each with a second cookie for the cookie sandwich. Makes a dozen cookies.
Title: Torte Rolls With Uncooked Buttercream Frosting
Ingredients:
- 6 eggs
- 1 1/4 granulated sugar
- 2 lemon juice
- 3/4 flour
- 1/4 cornstarch
- 1/2 salt
- 2 rum
- 1 cognac
- 1 confectioners' sugar
- 3 sweet butter
- 1/2 cocoa powder
- 1/4 milk
- 1 vanilla extract
- 4 rum
- cognac
Instructions:
1. FOR THE CAKE:
2. Beat egg whites until stiff.
3. Beat egg yolks until thick.
4. Gradually beat sugar and 1 tablespoon lemon juice into yolks.
5. Sift in flour, cornstarch and salt.
6. Add remaining lemon juice and beat until smooth.
7. Fold in egg whites.
8. Spread evenly in two 10"x15"x1" pans lined on the bottom with waxed paper. (If only one pan is available other half of batter can wait).
9. Bake in 375 degree oven for about 10 minutes.
10. Turn out onto rack and peel off paper at once.
11. Sprinkle 2 tablespoons rum or cognac over each cake.
12. Spread on filling; roll up lengthwise; frost outside with more filling.
13. Chill thoroughly.
14. FOR THE FILLING:
15. __________________.
16. Place confectioners sugar in large mixing bowl; cut in butter; add egg yolks and rum or cognac.
17. Mix on low speed of electric mixer.
18. Gradually add hot coffee or milk, a teaspoon at a time till you've added about 1/4 cup.
19. Now turn mixer to high speed and let it whip for 10 minutes.
20. More liquid can be added, if required to obtain a thick, creamy consistency.
21. Fold in vanilla.
22. Note: For Mocha Filling use coffee and rum; for Chocolate Filling use hot milk and cognac.
23. You can dress 'em up by sprinkling ground nuts on top and/or ground nuts over the filling before it's rolled up, adding shaved chocolate, or chocolate covered coffee beans on top.
Title: Gateau Nantais
Ingredients:
- 100 sugar
- 100 butter
- 200 flour
- 200 eggs
- 4 rum
- 2 confectioners' sugar
Instructions:
1. For the icing mix icing sugar with the 2 tbsp of rum until it reaches a consistency and taste that you are happy with
2. let butter soften and combine the ingredients.
3. Bake at 350-375 degrees (Fahrenheit) or 200 celcius for 40 minutes.
4. Let cool and ice, serves six or more people.
Title: BBQ Banana
Ingredients:
- 1 banana
- 1 mini marshmallows
- 4
Instructions:
1. Hold banana with both ends facing up and cut through the skin down the center, lenghtwise, not piercing the banana.
2. Pull the skin apart and make 8 horizontal slices into the banana, about 1/2 inch apart or so.
3. Place a piece of the Hershey bar into a slice, and a Marshmallow into the next one, and so on until all slices are filled.
4. Pull the skin of the banana closed again and wrap the banana in foil.
5. Place banana on it's side, either on BBQ grill, with medium heat setting, this can also be done in a 350 degree oven.
6. Let the banana cook for 10 minutes or until the banana is soft to the touch.
7. Unwrap banana (the skin will most likely be dark in color or seem burned), let stand for 5 minutes (can be very hot), and enjoy!
Title: Lemon Mousse Cake
Ingredients:
- 1 sugar
- 3/4 water
- 2 lemons
- 1/4 butter
- 3/4 sugar
- 3 eggs
- 3 fresh lemon rind
- 1 3/4 all-purpose flour
- 1 baking powder
- 1/4 salt
- 1 milk
- 1 sugar
- 2 fresh lemon rind
- 2/3 lemon juice
- 4 eggs
- 1 unflavored gelatin
- 1/4 water
- 2
Instructions:
1. Bring sugar and water to a boil in saucepan, stirring to dissolve sugar.
2. Add lemons;return just to boil.
3. Pour lemons and syrup into bowl, and let stand at least 2 hours or up to 6 hours.
4. Grease 9" spring form pan; line bottom with parchment or wax paper.
5. Beat butter and sugar until fluffy.
6. Beat in eggs, one at a time, and lemon rind.
7. Combine dry ingredients together and add to butter mixture alternately with milk making 3 additions of flour and 2 of milk.
8. Bake at 350 for 30-35 minutes or until toothpick inserted in centre comes out clean.
9. Cool completely.
10. MOUSSE:
11. Bring sugar, lemon rind and juice to boil.
12. In a bowl beat eggs; pour in hot lemon mixture and mix well.
13. Pour back into pan and bring to just a boil over medium heat, stirring constantly.
14. Cook and stir constantly for 5 minutes, or until thickened.
15. Scrape into a bowl.
16. Sprinkle gelatin over cold water in small saucepan; let stand 5 minutes.
17. Heat over low heat until dissolved; stir into lemon mixture, mixing well.
18. Place plastic wrap on surface of mousse and let cool, stirring once, gently,for 30 minutes or until no longer warm.
19. In another bowl, whip cream and fold into lemon mixture.
20. Refrigerate.
21. Line 10" spring form pan (I use the same pan for baking the cake and assembling) with enough plastic wrap to leave overhang to cover top.
22. Arrange lemon slices over bottom of pan, reserving syrup.
23. Spoon half of mousse over lemons.
24. Cut cake in half and brush cut sides with 3/4 cup reserved lemon syrup.
25. Place one cake layer over mousse, cut side up.
26. Spoon remaining mousse over cake.
27. Place second cake layer over mousse, cut side down, and press to surround cake with mousse.
28. Cover with plastic wrap and place on tray to catch any leaks.
29. Refrigerate for at least 6 hours, or up to three days.
30. Uncover cake and invert gently onto plate, remove plastic wrap and smooth sides if necessary with metal spatula.
31. Garnish with fresh raspberries.
Title: Jubilee Cake
Ingredients:
- 6 self raising flour
- 1 1/2 butter
- 1 margarine
- 1 sugar
- 3 -4 egg
- 4 milk
- 1/2 currants
- 1 sultanas
- 2 lemon, rind of
- salt
- icing sugar
Instructions:
1. Preheat oven 400f.
2. Grease a 8-9inch log tin.
3. Sift flour and pinch of salt.
4. Place butter, egg, milk, sugar and half the flour in a bowl and mix well.
5. Add the rest of the flour, the currants/sultanas and mix through.
6. Spread into log tin, making a hollow in the centre.
7. Bake for 20-25 minutes.
8. When cool mix icing sugar and a little water together and drizzle over the top of cake.
Title: Almond Refrigerator Cookies
Ingredients:
- 2 butter
- 2 sugar
- 1/3 sour cream
- 4 flour
- 1/2 salt
- 1/2 baking soda
- 1/2 clove
- 1/2 nutmeg
- 1
Instructions:
1. Cream butter and sugar until fluffy.
2. Dissolve soda in sour cream.
3. Sift flour, salt, cloves and nutmeg together. Add dry ingredients gradually to sour cream, mixing after each addition.
4. Add almonds form logs of dough about 2 inch in diameter.
5. Wrap rolls in waxed paper and chill overnight, or atleast a few hours.
6. When ready to bake, cut into 1/4 inch slices and bake in preheated oven at 400~F for 12 minutes or until golden brown.
Title: Cherry Pound Cake
Ingredients:
- 1 butter
- 1 cream cheese
- 1 1/2 sugar
- 1 1/2 vanilla
- 4 eggs
- 2 flour
- 1/2 flour
- 1 cherries
- 3 baking powder
- 1/2
Instructions:
1. Grease and flour an 8 inch tube pan. Mix 1/4 cup of flour with the cherries.
2. Cream together the butter, sugar, cream cheese and vanilla. Add eggs, beating in one at a time. Beat well.
3. Sift together flour and baking powder. Gradually add to creamed mixture. Fold in cherries.
4. Sprinkle nuts in prepared pan. Spread batter over. Bake in a preheated 325*F oven for 1 hour and 20 minutes. Let Cool 5 minutes before removing from pan. I have also baked this in two loaf pans with great success! (A shorter baking time is needed of course in that case!).
Title: Dutch Kletskopjes (Lacy Almond Cookies)
Ingredients:
- 1/2 brown sugar
- 3/4 flour
- 1 cinnamon
- 7 butter
- 1
Instructions:
1. Knead all ingredients into a firm ball.
2. Shape into marble-sized balls and arrange far apart on buttered cookie sheet.
3. Flatten with fork or knife dipped in cold water.
4. Bake in 375 oven until golden.
5. Remove from cookie sheet with spatula.
6. The dough should have melted and become lacy, very thin, and crisp.
7. Cookies should be 3" in diameter.
Title: Cold Fruit Custard
Ingredients:
- 1 milk
- 4 eggs
- 3/4 - 1 sugar
- 2 vanilla essence
- 2 bananas
- 1 apple
- 2
Instructions:
1. Set up a bain-marie / double boiler (or you can make your own by placing a small pan inside a larger pan, and filling the large pan with about 2 inches of boiling water).
2. Blend eggs, sugar and milk together.
3. Pour mixture into smaller pan and stir constantly at medium heat until custard reaches desired thickness (will take approximately 30 minutes).
4. Stir constantly.
5. Add vanilla essence and stir before taking off heat and allowing to cool to room temperature.
6. Chop bananas into thin rounds.
7. Core and chop apple into small, thin pieces (similar to the banana slices).
8. Cube the sponge cake.
9. Place the fruit and sponge in a large serving bowl and pour in all of the custard.
10. Chill in refrigerator and stir once before spooning into bowls and serving.
Title: Pareve Passover Cake Brownies
Ingredients:
- 1/2 granulated sugar
- 1 eggs
- 3 cocoa powder
- 1/3 matzo meal
- 1/2
Instructions:
1. Preheat oven to 350 degrees and oil an 8x8" cake pan.
2. Put the oil and sugar in a medium mixing bowl.
3. Use an electric mixer and whip the sugar and oil for about 2-3 minutes until the mixture is somewhat creamy.
4. Add eggs to mixture one at a time, beating after each egg is added for 1-2 minutes.
5. Then add the matzo cake meal and cocoa.
6. Mix until they are incorporated into the egg, sugar and oil mixture. Do not over mix.
7. Bake for precisely 35 minutes.
8. Remove from oven and cover with aluminum foil for an hour (keeps the moisture in).
9. Cut into squares and enjoy!
Title: Double Raspberry Cake
Ingredients:
- 1 water
- 1 flour
- 1/2 baking powder
- 3 raspberry gelatin powder
- 1 eggs
- 1 frozen raspberries
- 4 unsalted butter
- 5 confectioners' sugar
- 1/2 frozen raspberries
- 1 lemon juice
- 5 white chocolate
- 1/2
- 1
Instructions:
1. In large mixing bowl beat well together cake mix, gelatin, flour, baking powder, oil, and water.
2. Beat in eggs one at a time.
3. Add thawed fruit and beat well.
4. Pour into three prepared 8-inch round cake pans.
5. Bake at 350 degrees for 25-35 minutes.
6. Prepare icing: Beat butter and sugar.
7. Add fruit, almond extract and lemon juice.
8. Beat well.
9. If icing gets too runny, put in fridge until desired consistency.
10. Garnish with white chocolate curls if desired.
Title: Pumpkin Pie Brulée
Ingredients:
- 1 heavy cream
- 1 half-and-half
- 1/2 granulated sugar
- 1/4 salt
- 1/4 ground cinnamon
- 1/16 ground nutmeg
- 4 canned pumpkin
- 1/2 fresh pumpkin puree
- 1/4 light brown sugar
Instructions:
1. Preheat oven to 300ºF.
2. Combine heavy cream, half-and-half, sugar, salt, cinnamon and nutmeg, if desired, in medium saucepan.
3. Bring to simmer over medium-high heat.
4. Beat egg yolks in heatproof bowl.
5. Gradually whisk in one-quarter of hot cream mixture.
6. Slowly pour egg mixture back into remaining.
7. hot cream mixture in saucepan, whisking constantly until slightly thickened.
8. Remove from heat.
9. Stir in pumpkin.
10. Pour pumpkin mixture into 4 (1-cup).
11. ramekins or custard cups sprayed with.
12. nonstick cooking spray.
13. Bake in water bath (place ramekins in 9-inch square baking pan; fill larger pan with 1 inch of hot water).
14. Bake 45 to 55 minutes or until brulées are set and don't shimmy when shaken.
15. Remove baking pan from oven.
16. Cool brulées at room temperature 30 minutes.
17. Remove from water bath and chill at least 1 hour.
18. Preheat broiler.
19. Sprinkle 1 tablespoon brown sugar over each brulée to thinly cover surface.
20. Place ramekins on baking sheet.
21. Broil 4 inches from heat 1 minute, or until sugar melts.
22. Remove from broiler.
23. Cool 15 minutes, or until comfortable to touch, before serving.
Title: Caramel Apple Crisp
Ingredients:
- 1/2 flour
- 1/2 sugar
- 1 cinnamon
- 1/4 nutmeg
- 1 sliced apples
- 8 sugar
- 1/4 flour
- 3/4 butter
- 1/3 quick oats
- 4 walnuts
- 2/3
- 3/4
Instructions:
1. Combine first 4 ingredients in small bowl.
2. Add caramels and toss to coat.
3. In large bowl stir apples and orange juice.
4. Add caramel mixture.
5. Mix well.
6. Pour into a greased 13x9 pan.
7. TOPPING---------.
8. Mix sugar and flour in small bowl.
9. Cut in butter until crumbly.
10. Add oats and walnuts.
11. Sprinkle over apples.
12. Bake at 350* for 45 minutes, or until apples are done.
Title: Cherry Pineapple Fluff
Ingredients:
- 1 cherry pie filling
- 1 sweetened condensed milk
- 1 crushed pineapple
- 1
Instructions:
1. In a large bowl, mix the cherry pie filling, sweetened condensed milk, crushed pineapple and whipped topping.
2. Put in small decorative dessert dishes or stemmed wine glasses.
3. Chill in the refrigerator at least 2 hours before serving.
4. NOTE: You could even use your favorite sauce to top. Or decadently use REAL whipped cream!
Title: Chocolate Pie Dough
Ingredients:
- 1 1/2 flour
- 3 cocoa powder
- 4 1/2 butter
- 5 granulated sugar
- 2 eggs
- 1/2 vanilla extract
- 1 cold water
Instructions:
1. Sift flour and cocoa powder together. Stir to combine and place in bowl of food processor with softened butter. Pulse until you have pea-sized crumbles. Add sugar, eggs, vanilla and water to food processor; pulse until mixture forms a ball. Remove from processor and knead lightly, adding flour if the dough is too wet, and water if the dough is too dry.
2. Use as you would "regular" pie dough. Note: This is enough dough for a single-crust pie.
Title: The Only Oatmeal Cookies Recipe You'll Ever Use!
Ingredients:
- 1 butter
- 1 margarine
- 1 sugar
- 2 brown sugar
- 2 eggs
- 2 pure vanilla extract
- 2 white flour
- 2 baking powder
- 1 baking soda
- 2 1/2 salt
- 1 1/2 quick oats
- 1 1/2 raisins
- 1
Instructions:
1. Melt butter on the stove, then mix in sugar and brown sugar. DO NOT BOIL. Remove from heat. Pour butter and sugar mixture into a large mixing bowl and add eggs and vanilla. Mix thoroughly. Add baking powder, soda, salt, and finally the flour. Mix ingredient for about three minutes on high speed. Add quick oats and coconut. Mix for two more minutes. Then decide if raisins OR chocolate chips are your desire, and add them. (This cookie can stand on its own too, if you choose!).
2. Bake: 350 Degrees Time: 10 Minutes.
3. **This cookie dough can be rolled into cookie balls and frozen until you need them. So make them all now or just a few and freeze what you want to make later.
Title: Bee Sting Cake
Ingredients:
- 125 butter
- 1/3 sugar
- 1 egg
- 2 flour
- 1/2 salt
- 2 baking powder
- 2 milk
- 125 butter
- 1 honey
- 1/2 milk
- 2 vanilla
- 2 butter
- 1 honey
- 1/4 icing sugar
- 1 vanilla
- 2
- 1
Instructions:
1. CAKE:
2. Cream butter and sugar until smooth.
3. Slowly beat in 1 egg.
4. Sift flour twice with salt and baking powder.
5. Add dry ingredients to the butter mixture alternatively with milk.
6. Spoon mixture into a greased and floured 8 inch pan.
7. GLAZE:
8. Melt butter and stir in ground almonds, honey, milk, and vanilla.
9. Mix well and bring to the boil.
10. Cool and pour over cake batter, spreading it evenly.
11. Bake at 200C for 25 minutes.
12. Cool cake, remove from pan, and slice in half, horizontally.
13. RASPBERRY FILLING:
14. Heat jam a little to make it easier to spread. Spread over bottom layer of cake. Put cake back together.
15. BUTTER CREAM FILLING:
16. Cream butter until soft, and beat in egg yolk and honey.
17. Add icing sugar, a little at a time, and beat until fluffy.
18. Beat in vanilla.
19. Spread top and sides of cake with butter cream.
Title: Caramel Slice
Ingredients:
- 1/4 butter
- 1 margarine
- 1 brown sugar
- 1/2 egg
- 3/4 walnuts
- 1 all-purpose flour
- 1/4 baking powder
- 1 salt
- 1/4 coconut
- 1/2 butter
- 2 margarine
- 1 brown sugar
- milk
- confectioners' sugar
Instructions:
1. melt butter in large saucepan.
2. remove from heat.
3. add sugar.
4. stir in beaten egg.
5. measure in nuts, flour, baking powder, salt and coconut.
6. stir well.
7. scrape into greased 9" X 9" pan.
8. bake in 350 degree oven for 30 minutes or until set and medium brown.
9. frost when cool with caramel icing.
10. Icing.
11. combine butter, sugar and milk in saucepan.
12. bring to boil and simmer 2 minutes.
13. cool (to speed up this procedure, run some cold water into the sink and set pan into water, stirring continuously until cool).
14. stir in icing (confectioners) sugar.
15. if too stiff, add a bit more milk until soft enough to spread.
16. smooth over bars.
17. cut when set.
Title: K-Jon's Passionate Pumpkin Crisp
Ingredients:
- 29 pumpkin puree
- 12 evaporated milk
- 1 cream cheese
- 1 sugar
- 3 eggs
- 1 1/2 vanilla
- 2 cinnamon
- 1 nutmeg
- 18 butter
- 3/4 flour
- 3/4 brown sugar
- 1/2 ground cinnamon
- 1/4 salt
- 1/4 butter
- 6 pecans
- 1/3
Instructions:
1. Mix all ingredients together except for cake mix, melted butter and topping ingredients.
2. Pour into a 13 x 9 pan.
3. Top with dry cake mix, & drizzle melted butter over cake mix.
4. Topping:
5. Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling and dry cake mix.
6. Bake at 350 for 45-50 minutes.
Title: Strawberry Pound Cake
Ingredients:
- 1 eggs
- 4 water
- 1 butter
- 1/2 margarine
- 1 instant vanilla pudding
- 1/4 frozen strawberries
Instructions:
1. Combine cake mix, eggs, water, butter, pudding mix and mashed strawberries in a large bowl.
2. Beat at medium speed for 2 minutes.
3. Pour into 2 9 inch pans.
4. Bake at 350 degrees for 33-38 minutes.
5. Frost with a strawberry or cream cheese or whipped cream icing.