lumicero/recipes-ing2inst huggingface dataset:
Title: Galaktoboureko
Ingredients:
- 3 milk
- 1 vanilla
- 1 phyllo dough
- 1 1/2 farina
- 1 1/2 sugar
- 12 eggs
- 1 unsalted butter
- 2 sugar
- 1 water
- 1 lemon slice
- cinnamon stick
Instructions:
1. Custard:
2. Bring milk to a boil and gradually add farina or cream of wheat, stirring constantly.
3. Add 1 cube of butter and the sugar while stirring.
4. Continue to stir so as not to burn on the bottom.
5. When mixture thickens, remove pan from burner and cool.
6. Beat eggs well, and slowly add to cooled mixture, stirring while adding, and then add vanilla.
7. To Assemble, melt remaining butter.
8. In a 12x18-inch pan, lightly buttered, place one full sheet of phyllo dough and brush with melted butter.
9. Repeat this process until half of the phyllo dough is used.
10. Carefully pour the cooled mixture over buttered phyllo layers.
11. Place remaining phyllo layers over filling, buttering each sheet as before.
12. Tuck in edges and score.
13. Bake at 350°F approximately 1 hour.
14. Custard should be set and top layer should be golden brown.
15. Syrup:
16. Put Syrup ingredients in a saucepan and bring mixture to a boil.
17. Continue to boil until syrup is slightly thickened, about 10 to 15 minutes.
18. Cool and very slowly pour over warm Galaktoboureko.
19. After the Galaktoboureko has absorbed all the syrup, cut into squares and serve.
Title: Apple Spice Cake
Ingredients:
- 1 eggs
- 1 cream cheese
- 3 butter
- 1 margarine
- 1/2 confectioners' sugar
- 1 apple butter
- 4
Instructions:
1. Preheat oven to 350 degrees F. Grease pan. Combine dry cake mix with can of LUCKY Leaf Apple Pie Filling and eggs. Blend or stir well. Bake for the amount of time as directed on box cake mix for appropriate pan size. Cool cake, and ice with recipe that follows.
2. Blend all ingredients until smooth. Spread icing on cooled cake.
Title: Maple-Cranberry Roasted Pears
Ingredients:
- 2 butter
- 4 bosc pears
- 3 maple syrup
- 1/4 ground cinnamon
- 1 vanilla extract
- 1 brown sugar
- 2 dried cranberries
- 1/3 salt
- 1 pecans
- 1/2
Instructions:
1. Preheat oven to 400 degrees. Melt 2 tablespoons butter in an oven-safe skillet over medium heat.
2. Cook pears (cut side down) until beginning to brown, about 5 minutes.
3. Flip pears over and transfer skillet to oven. Bake for 20 minutes, until pears are soft. Transfer pears to serving platter.
4. Meanwhile, in a small bowl, whisk together maple syrup, cinnamon, vanilla, apple juice, brown sugar, cranberries and salt.
5. Pour mixture into skillet and bring to a low bowl. Then reduce and cook over medium-high heat, stirring frequently, until sauce reduces and thickens, 5-7 minutes. Cool slightly.
6. Pour warm sauce over pears. Top with pecans and serve.
Title: Black Halwa
Ingredients:
- 1/2 all-purpose flour
- 1 3/4 molasses
- 10 coconut
- 1/4 ghee
- 125 cashew nuts
- 1/2 sugar
- 1/4 cardamom powder
- 1/4 nutmeg
- 2 rose essence
Instructions:
1. Add 2 cups of water to the flour and knead well to make a soft dough.
2. Add another 18 cups of water to the dough and make a loose batter.
3. Strain the batter and keep aside for a few hours.
4. Drain off the clear water from the top.
5. Melt molasses in 3 cups of water.
6. Strain and keep aside.
7. Extract milk from the grated coconut, adding 6 cups of water.
8. Keep aside.
9. Pour the flour batter, molasses syrup and the coconut milk into a pan.
10. The consistency of the mixture should be like that of fresh milk.
11. Boil the mixture stirring constantly.
12. When it is quite thick, add half the ghee and continue to stir.
13. Add ghee in small quantities now and then until the mixture is almost one lump.
14. Now add nutmeg and cardamom powder and also 1/2 the cashewnuts.
15. Stir well and remove from flame when the ghee leaves the sides.
16. Spread the halwa on a greased tray.
17. Sprinkle cashew nuts on top.
18. Cut into desired shapes when cool.
19. Serve.
Title: Apple Juice Prune Cake
Ingredients:
- 12 prunes
- 4 butter
- 1/2 powdered milk
- 1 egg
- 3/4 flour
- 1 baking powder
- 1 1/2 baking soda
- 1/2 cinnamon
- 1 salt
- 1/2
Instructions:
1. add juice and prunes boil.
2. Chop prunes up finely.
3. Cream powdered milk with butter.
4. Add egg.
5. Add flour, baking powder, baking soda, cinnamon, and salt.
6. Add chopped prunes.and juice that has cooled
7. Mix well.
8. Bake in a greased 9 x 10 inch pan at 325 degrees Fahrenheit for 35 to 45 minutes until cake tests done.i have put this in 8 inch round cake pan and it only too15 20 minutes to cook but my oven is wonky ,so check.
Title: Peppermint Shortbread Bites
Ingredients:
- 1 butter
- 1/2 powdered sugar
- 2 all-purpose flour
- 1 sugar
- 3
- 1
- 3
Instructions:
1. In large bowl, beat butter and powdered sugar with electric mixer on medium speed until fluffy. On low speed, beat in flour and peppermint extract.
2. On ungreased cookie sheet, pat dough into 6-inch square, about 3/4 inch thick. Cover; refrigerate 30 minutes.
3. Heat oven to 325°. On cookie sheet, cut dough into 8 rows by 8 rows, making 64 squares. With knife, separate rows by 1/4 inch.
4. Bake 28 to 35 minutes or until set and edges are just starting to turn golden. Meanwhile, in small bowl, mix crushed candy and granulated sugar.
5. In small resealable plastic food storage bag, place melted candy coating. Seal bag; cut tiny hole in corner of bag.
6. Do not remove cookies from cookie sheet. Pipe candy coating over cookies. Before candy coating sets, sprinkle candy mixture over cookies.
7. Place cookies on cooling racks. Cool completely, about 30 minutes.
Title: Courgette (Zucchini) Cake
Ingredients:
- 200 eggs
- 4 clear honey
- 4 plain flour
- 225 baking powder
- 2 bicarbonate of soda
- 1/2 salt
- 1 vanilla essence
- 1 courgettes
- 175 butter
- 1 cream cheese
- 40 butter
- 1 icing sugar
- 170 vanilla essence
- 1/2
Instructions:
1. Preheat oven to 180C/350F/Gas 4.
2. Whisk together the oil, eggs and honey in a bowl, until well combined.
3. Stir in the flour, baking powder, bicarbonate of soda, salt, vanilla essence and grated courgette and beat well.
4. Pour the mixture into a greased 23cm/9in cake tin and put in the oven for one hour until a skewer poked into the centre comes out clean.
5. Leave to cool on a wire rack and remove from the tin when cool.
6. For the icing, beat the cream cheese and butter together in a bowl until light and fluffy.
7. Add the sifted icing sugar and vanilla essence and stir until combined.
8. When the cake is cool, using spatula or flat knife, spread the icing across the cake.
Title: Chocolate-Banana Pudding
Ingredients:
- 24 chocolate graham crackers
- 1 sweetened flaked coconut
- 1 1/2 pecans
- 1/4 sugar
- 1/4 butter
- 1 cream cheese
- 1 sweetened condensed milk
- 2 instant chocolate pudding mix
- 3 milk
- 5 -7 bananas
- 1
Instructions:
1. Preheat oven to 300º.
2. In a large bowl, combine graham-cracker crumbs, coconut, pecans, and sugar. Add melted butter, stirring until well combined. Spread mixture on a rimmed sheet pan and bake for approximately 15 minutes until coconut is golden brown, stirring regularly and watching to prevent burning. Set aside to cool.
3. In another bowl, beat cream cheese at medium speed with an electric mixer until smooth. Add condensed milk and beat until well combined. Stir in pudding mix and milk and beat until mixture is smooth.
4. Reserve 2 tablespoons crumb mixture. In a large glass serving bowl or in individual stemmed glasses, layer 1/3 of the pudding, ½ of the bananas, ½ of the crumb mixture, another 1/3 of the pudding, ½ of the crumb mixture, remaining bananas, and remaining pudding. Top with whipped topping and sprinkle reserved crumbs on top.
Title: Ladyfingers With Variations! (Raw)
Ingredients:
- 3 raw honey
- 1/3 coconut oil
- 1/3 lemon juice
- 2 water
- 2 vanilla extract
- 2 sea salt
- 1 coconut oil
- 1/2 carob powder
- 1/2 maple syrup
- 1 pure vanilla extract
- 1 coffee
- 1 maple syrup
- 1/2
Instructions:
1. **If doing Tiramisu Style Ladyfingers, brush the ladyfingers after they have dehydrated with the coffee substitute.**.
2. Stir all ingredients together in a bowl until well mixed.
3. Form into ladyfingers (long and narrow) of roughly uniform size.
4. Place on Teflex sheet and dehydrate until firm and crunchy, flipping after a few hours.
Title: Athens Pecan Cake
Ingredients:
- 1/2 butter
- 1 sugar
- 6 eggs
- 1 orange, rind of
- 1 pecans
- 1/2 brandy
- 2 flour
- 4 baking powder
Instructions:
1. Cream butter and sugar. Fold in the eggs and blend well.
2. Add orange rind, pecans, and brandy. Mix well.
3. Add flour and baking powder. Blend thoroughly.
4. Pour into a greased 9x13 in baking pan and bake at 350 for 40 minutes.
Title: Nutty Apple Spice Cake
Ingredients:
- 2 sugar
- 1/2 eggs
- 3 all-purpose flour
- 2 cinnamon
- 2 baking soda
- 1 ground nutmeg
- 1/4 salt
- 1/4 granny smith apples
- 3 walnuts
- 1/2 pecans
- 1/3 golden raisin
- 1/4 dark rum
- 1
Instructions:
1. Preheat oven to 350.
2. To prepare cake, beat sugar, oil and eggs at medium speed until well blended.
3. Lightly spoon flour into dry measuring cups, level with a knife, pour into a small bowl.
4. Add cinnamon, baking soda, salt and nutmeg to flour and combine.
5. Add flour mixture to sugar mixture, beating just until blended.
6. Fold in apple and walnuts.
7. Pour batter into a 13x9 greased baking pan.
8. Bake at 350 for 55 minutes or until a wooden toothpick in the center comes out clean.
9. Run knife around outside edges and cool.
10. To prepare sauce, combine raisins (if using) and rum in a microwave safe bowl; let stand 5 minutes.
11. Stir in butterscotch topping and microwave on high for 45 seconds or until hot.
12. Serve cake with ice cream and pour sauce over cake.
13. Note: cake will keep for several days in an airtight container, but the crunchy top will soften.
Title: Lemon Pudding Brulee With Blueberries
Ingredients:
- 1 instant lemon pudding
- 2 milk
- 1/2 blueberries
- 4 sugar
Instructions:
1. Whisk together the cold milk and pudding mix for 2 minutes in a medium mixing bowl. Place in refrigerator for 5 minutes.
2. Set aside 12 blueberries for garnish.
3. Fold remaining berries into the pudding.
4. Divide pudding into 4 portions(8-ounce heat-proof ramekins preferred).
5. Refrigerate desserts until ready to serve.
6. Sprinkle the top of each dessert with 1 tablespoon of sugar.
7. Place ramekins on a cookie sheet and put under broiler for 2 to 3 minutes or until sugar has caramelized or use a culinary torch. (Hint: rotate sheet pan under broiler so that sugar caramelizes evenly).
8. Garnish each brulee with the remaining blueberries.
9. Enjoy! ;).
Title: Apple Sopapillas
Ingredients:
- 6 8-inch flour tortillas
- 12 confectioners' sugar
- 3
Instructions:
1. On each flour tortilla,place 2 T. apple pie filling.
2. Fold as you would a burrito.
3. Deep fry in 1 inch of oil, seam down until brown on both sides.
4. Drain on paper towels.
5. Dust with confectioner's sugar.
Title: Raisin Meringue Bread Pudding
Ingredients:
- 2 raisins
- 2 brown sugar
- 1/4 salt
- 1/4 butter
- 2 margarine
- 1 vanilla
- 2 milk
- 2 water
- 2 granulated sugar
- 2 -3
- 3/4
Instructions:
1. Toss the raisins with bread cubes; set aside.
2. Combine brown sugar, salt, butter or margarine, vanilla, egg yolks and milk and beat until well-blended. Pour onto bread and raisins, toss to combine, and let sit for 1/2 hour.
3. Preheat oven to 350. Grease an 8x8" baking dish, or spray with non-stick spray. You will also need a larger, shallow baking pan.
4. Set the larger pan on the oven rack and place the 8x8 dish inside. Fill the outside pan to 1 inch deep with hot water.
5. Bake for about 50 minutes, or until just barely firm. While baking, prepare orange meringue.
6. Remove pudding from oven and spread with meringue, making sure you bring it to the edges. Return to the oven for 10 minutes or until meringue is lightly brown.
7. ORANGE MERINGUE;
8. Beat egg whites until fluffy. Gradually add the sugar, beating until stiff peaks form. Fold in grated orange peel. Spread on baked pudding.
9. * If using raisin bread, cut back a bit on the raisins. Also,the original recipe called for 3 tbs. sugar in the meringue, which I found a bit sweet. I cut it down to about 2 1/2 tbs., use your personal taste.
Title: Cinnamon-Walnut Cookies (Vegan)
Ingredients:
- 1 walnut halves
- 5 dates
- 2 barberries
- 1 vanilla extract
- 1 ground cinnamon
- 3/4 ground cardamom
- 1/4 sea salt
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Place walnuts, dates (and barberries if using) in a small food processor and PULSE until coarsely ground.
3. PULSE in oil, vanilla, cinnamon, cardamom, orange blossom water and salt. Stop the machine from time to time and scrape down the sides of the bowl to help the mixture to blend well and form into a ball properly.
4. Continue to pulse until mixture begins to form a ball. <<This step took about 3-4 minutes in our food processor.
5. Line a baking sheet with parchment paper.
6. Scoop dough (I used a small, oiled cookie scoop), 1 tablespoon at a time, onto prepared baking sheet, forming into balls; flatten slightly.
7. Bake for 6–8 minutes, until firm.
8. Cool on baking sheet.
Title: Kiwi Green Goblin Pudding
Ingredients:
- 5 kiwi fruits
- 1 sugar-free instant vanilla pudding mix
- 2 -3 dark raisins
- 1 chocolate chips
Instructions:
1. Read directions below before peeling all the kiwifruit.
2. Slice kiwifruit into rounds, then again into half-rounds. Set aside.
3. Prepare instant pudding according to directions on package.
4. Add 2-3 drops green food coloring until desired shade of green is reached.
5. Pour pudding into dessert bowls.
6. If desired, leave some fruit unpeeled, & after slicing them as above, place some unpeeled slices along top edge of bowls with skin side up [for goblin hair!].
7. Place 2 half or quarter kiwifruit slices onto pudding for eyes.
8. Place raisins [or chips] on pudding in shape of a mouth.
Title: Strawberry Whole Grain Crumble Bars
Ingredients:
- 3 strawberries
- 1/2 sugar
- 2 cornstarch
- 2 lemon juice
- 1 salt
- 1 all-purpose flour
- 1/2 wheat flour
- 1/3 brown sugar
- 1/2 salt
- 1/2 unsalted butter
- 1 vanilla
- 1 old fashioned oats
- 1/2 all-purpose flour
- 2 all-purpose flour
- 1/3 whole wheat flour
- 1/4 brown sugar
- 2 sugar
- 1 salt
- 6 unsalted butter
Instructions:
1. Preheat oven to 300 degrees.
2. For topping, place oats, flour, brown sugar and salt in food processor an process until oats are partially ground.
3. Transfer mixture to lg. bowl and drizzle with melted butter using your hands to combine and make small clumps.
4. For filling, coming strawberries, sugar, cornstarch, lemon juice and salt in a 2 quart saucepan over med. heat.
5. Stir until mixture comes to a boil, reduce heat and continue to simmer stirring constantly until fruit thickens.
6. Remove from heat.
7. For crust, butter or grease 9 inch square pan.
8. Stir together flour, brown sugar and salt in a lg. bowl using a fork to combine and remove all lumps.
9. Add melted butter and vanilla and stir to combine.
10. Press dough evenly into prepared pan and freeze for 30 minute.
11. For assembly, bake frozen crust 40 minute or until golden brown. Remove from oven and increase oven to 350 degrees.
12. Spread 1 1/2 cups strawberry filling over crust and sprinkle evenly with crumble topping.
13. Bake 50 minute Cool 10 minute Cut and enjoy!
Title: Chocolate Ice Cream
Ingredients:
- 2 2/3 granulated sugar
- 2 cornstarch
- 6 milk
- 4 eggs
- 6 half-and-half
- 1 1/3 vanilla extract
- 2
Instructions:
1. Mix the sugar, cornstarch and salt in a large saucepan. Over medium heat, slowly stir in the milk, stirring constantly until the mixture begins to simmer.
2. Very slowly, add the beaten eggs and continue to stir.
3. Reduce heat to low and cook until mixture thickens slightly.
4. Slowly stir in the melted chocolate and whisk until all chocolate is combined and the mixture is smooth.
5. Slowly add vanilla, half and half and heavy cream.
6. Pour into a large glass bowl, cover and refrigerate for 2-4 hours or until mixture has chilled.
7. Then make ice cream according to your maker's instructions.
Title: Strawberry Cake
Ingredients:
- 1 eggs
- 4 water
- 1 butter
- 1/2 vanilla instant pudding mix
- 1 strawberry
- 1/4 Cool Whip
- 1
Instructions:
1. Grease and flour 9 x 13 cake pan.
2. Combine all ingredients but strawberries.
3. Mix on medium 3-4 minutes.
4. Hand fold in strawberries.
5. Pour into prepared pan, bake at 350 degrees for 40-45 minutes.
6. Cool completely, top with cool-whip.
7. Keep refrigerated.
Title: Butter Nut Ball Cookies
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 2 3/4 cake flour
- 1 1/2
- 12
Instructions:
1. Cream butter.
2. Add sugar and beat until light and fluffy.
3. Add egg yolks, unbeaten, one at a time, beating well after each addition.
4. Add flour and mix well.
5. Form into balls the size of a walnut.
6. Roll in slightly beaten egg whites.
7. Then roll in chopped almonds.
8. Press 1/4 cherry into center.
9. Grease baking sheet.
10. Bake at 375 degrees for 35 minutes.
11. Smaller cookies can be baked at 25 minutes.
12. Enjoy!
Title: Frosted Banana Bars
Ingredients:
- 1/2 butter
- 1 1/2 margarine
- 2 sugar
- 1 eggs
- 1 light sour cream
- 2 vanilla extract
- 1 all-purpose flour
- 1/4 baking soda
- 2 salt
- 1 bananas
- 1/2 light cream cheese
- 2 butter
- 3 3/4 - 4 margarine
- vanilla extract
- confectioners' sugar
Instructions:
1. In a mixing bowl, cream butter and sugar.
2. Add eggs, sour cream and vanilla.
3. Combine flour, baking soda and salt; gradually add to the creamed mixture.
4. Stir in bananas.
5. Spread into a greased 15x10x-inch baking pan.
6. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
7. Cool.
8. For frosting, in a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough confectioners' sugar to achieve desired consistency.
9. Frost bars. Store in the refrigerator.
Title: Orange Marmalade Layer Cake
Ingredients:
- 3 cake flour
- 1 1/2 baking soda
- 3/4 salt
- 9 butter
- 2 sugar
- 1 vanilla extract
- 1 low-fat buttermilk
- 4 nonfat milk
- 1 1/4 orange marmalade
- 1 low-fat sour cream
- 1/2
- 1
- 1/4
- 1 1/2
Instructions:
1. Preheat oven to 350°.
2. Coat 2 (9-inch) round cake pans with cooking spray, and line bottoms of the pans with wax paper.
3. Lightly spoon sifted cake flour into dry measuring cups; level with a knife. Combine sifted flour, baking soda, and salt, stirring with a whisk.
4. Place butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes).
5. Gradually add 1 3/4 cups sugar, 1 tablespoon at a time, beating until well blended. Beat in orange rind and vanilla. Add egg whites, 1 at a time, beating well after each addition.
6. Combine buttermilk and milk. Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles.
7. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 20 minutes on a wire rack; remove from pans. Cool completely on wire rack.
8. Combine juice and 1/4 cup sugar; stir until sugar dissolves. Pierce the cake layers liberally with a wooden pick. Slowly drizzle juice mixture over cake layers.
9. Carefully place 1 layer on a plate; spread with 1/3 cup marmalade. Top with remaining layer; spread remaining marmalade on top of cake. Fold sour cream into whipped topping; spread over sides of cake. Cover and chill at least 2 hours.
Title: Double Choc-Chip Muffins
Ingredients:
- 2 eggs
- 1/2 milk
- 1 vanilla
- 1 plain flour
- 1 3/4 sugar
- 1/2 baking powder
- 1/4 salt
- 1 chocolate chips
- 1/2
Instructions:
1. Preheat oven to 200 C and prepare muffin pan by greasing or fill with paper liners.
2. In large bowl mix the eggs, oil, milk and vanilla.
3. In smaller bowl mix the flour, sugar, cocoa, baking powder, salt and chocolate chips.
4. Combine wet and dry mixtures and fold together gently until just mixed.
5. Spoon into prepared pan and sprinkle choc chips of top of each. Bake at 200C for 20 minutes.
6. Remove from pan and cool on rack. These are nice sprinkled with extra chocolate chips on top of each muffin before baking.
Title: Tofu Whipped Cream
Ingredients:
- 1 extra firm tofu
- 1/4 honey
- 1 butter
- 1 vanilla extract
- 1 salt
- 1
Instructions:
1. Combine all ingredients in a blender and process until smooth.
2. Refrigerate, covered, for several hours before serving.
Title: German Chocolate Cake
Ingredients:
- 4 all-purpose flour
- 1 2/3 baking soda
- 1 butter
- 1/2 margarine
- 1 sugar
- 1/3 water
- 1 vanilla extract
- 2 buttermilk
- 2/3
- 3
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease and lightly flour 8X1 1/2 inch round baking pan.
3. Heat chocolate and 1/3 cup water til chocolate melts; cool.
4. Beat butter about 30 seconds.
5. Add sugar and vanilla; beat til fluffy.
6. Add egg yolks one at a time beating one min after each.
7. Beat in chocolate mixture.
8. Add dry ingredients and buttermilk.
9. Fold in egg whites.
10. Bake for 30 to 35 minutes.
11. Cool 10 minutes.
12. Frost.
Title: Peach Crunch
Ingredients:
- 1 crushed pineapple
- 1 sugar
- 3/4 sugar
- 3 butter
- 1/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Butter a 9x13 pan all over
3. Drain pineapple thoroughly. Pressing as much juice out as you can.
4. Melt the sticks of butter.
5. Cut peach slices into thirds to better fit in pan.
6. Press pineapple in pan giving a thin layer on bottom.
7. Add peaches on top.
8. Sprinkle the 3/4 cup sugar over peaches.
9. Add yellow cake mix unprepared.
10. Pour melted butter on top.
11. Sprinkle 1/4 cup sugar.
12. Bake for 30-60 mins depending on oven. Checking every ten minutes starting at 30.
Title: Angel Food Trifle
Ingredients:
- 2 non-fat vanilla yogurt
- 1 part-skim ricotta cheese
- 1 fresh blueberries
- 1 fresh strawberries
- 4
- 1/2
Instructions:
1. In a blender, combine yogurt and ricotta cheese; cover and process until combined.
2. In a small bowl, combine blueberries and strawberries. Place half the cake cubes in a 2-qt. glass bowl. Layer with 1 cup berries and half the yogurt mixture. Top with remaining cake cubes, 3/4 cup berries and the remaining yogurt mixture. Garnish with remaining berries.
3. Top with whipped topping. Refrigerate leftovers.
Title: Pistachio Cake
Ingredients:
- 1 instant pistachio pudding mix
- 1 eggs
- 4 milk
- 1/2 instant pistachio pudding mix
- 1 milk
- 1
- 1/2
- 1
- 1/2
Instructions:
1. Combine first 5 ingredients in bowl. Beat until smooth. Turn into greased 10-inch angel food tube pan.
2. Bake at 350F for 50 minutes.
3. Let stand 15 minutes. Turn onto wire rack. Cool completely before icing.
4. ICING: Beat dessert topping and first amount of milk in bowl untl stiff.
5. Add pudding powder and second amount of milk. Beat until smooth.
6. Ice top and sides of cake quickly.