lumicero/recipes-ing2inst huggingface dataset:
Title: Gingersnaps
Ingredients:
- 1/4 molasses
- 1/4 sugar
- 1/4 ginger
- 1 1/2 - 2 cinnamon
- 1/2 salt
- 1/2
- 1
Instructions:
1. Preheat oven to 350 degrees. Melt together agave, molasses and sugar over low heat until sugar is dissolved. Allow to cool slightly.
2. Mix in spices, salt and enough flour to form a stiff dough. Take small amount of dough and roll into a ball, then flatten onto a sprayed baking sheet. Yield will depend on size; I like to make mine smallish so they're more crunchy.
3. Bake about 5 mins, or until just set (they will firm as they cool). Less time will make softer cookies; longer will make them crunchier. Cookies will be very crunchy once they've cooled, but will soften in a few days so if you don't like really crunchy cookies leave a few days before eating (which also allows the spices to 'meld' more), If you want them glazed, use a hard icing of confectioners' sugar and water which makes them similar to lebkuchen, but I tend to leave mine plain coz I like dunking them in hot soymilk!
Title: Vegan Brownies
Ingredients:
- 1/2 sugar
- 1 flour
- 1 ground flax seeds
- 1/4 water
- 1/3 baking powder
- 1/3 salt
- 1/2
- 1/4
Instructions:
1. Mix wet ingredients, then dump in all the dry -- don't over mix --
2. Bake at 350' for about 20-25 minutes.
3. They're supposed to look gooey! you can even add your favorite vegan chocolate chips, add coconut, or nuts!
Title: Cream Cheese Frosting
Ingredients:
- 8 cream cheese
- 2 butter
- 3/4 granulated sugar
- 1 fresh lemon juice
- 1 vanilla
- milk
Instructions:
1. Combine cream cheese, butter, lemon juice and vanilla.
2. Beat in sugar. Beat until sugar has dissolved. If icing is too thick, add up to two tablespoonfuls of milk to thin.
Title: Apple Cake
Ingredients:
- 2 apples
- 1 sugar
- 1 egg
- 1 flour
- 1/2 cinnamon
- 1 baking soda
- 1 raisins
- 1 vanilla
- 1/2 brown sugar
- 1/2 white sugar
- 2 flour
- 1 water
- 1/4 butter
- 1 vanilla
Instructions:
1. Preheat oven to 375°F Grease an 8x8" pan.
2. Mix diced apples and sugar; let stand until sugar is thoroughly dissolved. Add egg and mix well.
3. Sift flour, cinnamon and baking soda together. Stir into apple mixture. Add raisins and vanilla.
4. Pour batter into prepared pan. Bake in preheated oven 40-45 minute.
5. About 10 min before the cake is done, combine sugars and flour in a saucepan. Add water and cook until it clears and thickens. Add buttter and vanilla and stir until butter is fully melted. Pour over cake while both are hot.
Title: Company Cake
Ingredients:
- 3 eggs
- 1 sugar
- 3/4 canola oil
- 1/4 milk
- 3/4 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 1/2 vanilla
- 1 hot water
- 1 pecans
- 1/4
- 1
Instructions:
1. Heat oven to 350 degrees.
2. Spray an 8x8 pan with cooking spray.
3. Beat eggs, sugar, oil and milk until mixed.
4. Combine dry ingredients; add to egg mixture.
5. Mix well.
6. Stir in vanilla.
7. Pour into prepared pan.
8. Bake for 30-35 minutes, until a pick comes out clean.
9. Cool.
10. In heavy saucepan, cook and stir caramels and water until smooth.
11. Add pecans; cool slightly.
12. Cut cake into squares, spoon caramel sauce over cake squares.
Title: Mom's Strawberry Shortcake
Ingredients:
- 2 fresh strawberries
- 1 fresh blueberries
- 2 sugar
- 1 all-purpose flour
- 1/4 sugar
- 1/2 baking soda
- 1 salt
- 1/4 butter
- 1/3 milk
- 1/4 sour cream
Instructions:
1. Directions:
2. In a small bowl, combine the strawberries, blueberries and 2 tablespoons sugar; set aside.
3. In a large bowl, combine the flour, 1/4 cup sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Combine milk and sour cream; stir into crumb mixture just until moistened.
4. Spread batter into a greased 9-in. pie plate (batter will be thick). Sprinkle with remaining sugar. Bake at 350° for 16-20 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes; cut into six wedges.
5. Split each wedge in half horizontally. Serve warm with berry mixture; garnish with whipped cream if desired.
Title: Sweet Potato Pudding
Ingredients:
- 2 sweet potatoes
- 3 eggs
- 1 heavy cream
- 1 nutmeg
- 1/2 ground cinnamon
- 1 pecan pieces
- 1 light brown sugar
- 2 salt
- 1/8 vanilla extract
- 1/2 Bourbon
- 2 flour
- 1/2 coconut
- 1/2 butter
- 1/4
Instructions:
1. Preheat oven to 350.
2. Peel and mash potatoes in a mixing bowl.
3. Stir in eggs and cream.
4. Add nutmeg, cinnamon, and 1/2 of the pecans, 1/2 of the brown sugar, syrup, salt, vanilla, and bourbon.
5. Mix well.
6. Pour into 1-1/2 quart greased round baking dish.
7. Combine remaining pecans, remaining brown sugar, flour, coconut, and butter.
8. Using your hands, mix ingredients until the mixture resembles a coarse texture.
9. Spread over the pudding mixture.
10. Bake about 45 minutes.
11. Serve hot.
Title: Ginger Pudding
Ingredients:
- 3 1% low-fat milk
- 1/3 crystallized ginger
- 2/3 sugar
- 3 cornstarch
- 1 salt
- 3 butter
- 1 fresh lemon rind
- 1 vanilla extract
- 1 ground nutmeg
- 1/2 ground ginger
- 1/2
Instructions:
1. Combine 2 1/2 cups milk and the ginger in a medium saucepan. Bring to a simmer over medium heat, stirring frequently, but DO NOT BOIL!
2. Remove milk and ginger from heat and let stand for 5 minutes.
3. Combine 1/2 cup milk, sugar, cornstarch, salt, and egg yolks in a medium bowl. Whisk until well blended.
4. Gradually stir 1/4 of milk mixture into the egg mixture. Add this into the remaining milk mixture, stirring constantly.
5. Bring to a boil over medium heat, cook for 1 minute, stirring constantly. Mixture should be thick and creamy.
6. Remove mixture from heat. Stir in butter, lemon rind, vanilla, and spices.
7. Pour into a bowl or individual dessert glasses. Cover surface of pudding with plastic wrap to avoid forming a skin.
8. Chill for at least 2 hours before serving.
Title: Bailey's Caramel Cake
Ingredients:
- 1 walnuts
- 1 instant banana pudding mix
- 1 eggs
- 4 water
- 1/4 butter
- 1/2 water
- 3/4 confectioners' sugar
- 1/2
- 1/4
- 1
- 1/4
Instructions:
1. Preheat oven to 325°F (165°C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
Title: Easy Splenda Blueberry Cobbler
Ingredients:
- 1/2 Splenda sugar substitute
- 1/4 flour
- 1/4 whole wheat flour
- 1/2 skim milk
- 1 baking powder
- 1/4 salt
- 1 frozen blueberries
Instructions:
1. Mix dry ingredients add milk
2. Place in sprayed 8x8 pan.
3. Add fruit right on top
4. Bake 350 for 40 mins.
Title: Blueberry Almond Bundt Cake
Ingredients:
- 1/2 butter
- 3/4 granulated sugar
- 2 eggs
- 1 fresh lemon rind
- 1 lemon juice
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1 1/2 baking soda
- 1 salt
- 1/4 sour cream
- 1 1/4 fresh blueberries
- 1 1/2 icing sugar
- 1 milk
- 2
- 1/4
Instructions:
1. Greace 10-cup (2.5 L) deocorative Bundt or tube pan.
2. In bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in lemond rind and juice. In separate bowl, whisk together flour, almonds, baking powder, baking soda and salt; stir half into butter mixture.
3. Stir in sour cream, stir in remaining flour mixture. Fold in blueberries. Scrape into prepared pan.
4. Bake in center of 325 degree oven until cake tester inserted into centre comes out clean, about 45 minutes.
5. Let cool on rack for 10 minutes. Invert onto rack and let cool.
6. Icing: In small bowl, combine icing sugar, milk and almond extract; drizzle over cake. Sprinkle with toasted almonds.
7. Enjoy !
Title: Rustic Pear Tart With Riesling
Ingredients:
- 1 1/2 all-purpose flour
- 3 sugar
- 1/2 salt
- 1 1/4 unsalted butter
- 1 riesling wine
- 1 sweet dessert wine
- 3 pears
- 1 sugar
- 1/2 sugar
- 1 all-purpose flour
- 1 riesling wine
- 2 riesling wine
- 1/2 water
Instructions:
1. FOR CRUST:
2. Blend flour, sugar, and salt in processor until combined. Add butter; using on/off turns, cut in until mixture resembles coarse meal. Add egg yolk and wine; using on/off turns, mix just until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 40 minutes and up to 2 days.
3. FOR FILLING:
4. Position rack in center of oven and preheat to 375°F Roll out dough between 2 sheets of parchment paper to 12-inch round. Remove top sheet of parchment and transfer dough, with bottom parchment, to rimmed baking sheet. Place pear slices, 1 tablespoon sugar, and flour in large bowl; toss to combine. Spoon pear mixture into center of dough, leaving 1-1/2-inch border. Using parchment as aid, fold up outer edge of dough over edge of filling. Bake until pears are tender, about 20 minutes.
5. Meanwhile, boil 1 cup wine, 1/2 cup water, and remaining 1/2 cup sugar in medium saucepan until syrup is reduced to 1/2 cup, about 10 minutes.
6. Reduce oven temperature to 325°F Drizzle half of syrup over filling. Continue baking tart until juices are bubbling thickly, about 20 minutes. Cool.
7. Whisk 2 tablespoons wine into remaining syrup. Cut tart into wedges. Drizzle with syrup.
8. Serve with ice cream.
Title: Chocolate Macadamia Flan Tart
Ingredients:
- 1 1/2 sour cream
- 2 sugar
- 3 powdered sugar
- 3/4 vanilla
- 1 flour
- 2 salt
- 1 butter
- 3/4 chocolate curls
- 1 1/2
- 1/2
- 1
Instructions:
1. Freeze 2/3 cup butter.
2. Blend the frozen butter in a food processor with flour, salt, and 1/2 cup sugar.
3. Add the yolk, 2 tsp cream, and 1/2 tsp vanilla.
4. Chill 2 hours.
5. Roll into a circle and place in a chilled tart pan or cake pan (8 inch).
6. Freeze crust for 15 minutes.
7. Bake 15-20 minutes at 400 degrees.
8. Mix 1/4 cup butter with 1/2 cup sugar.
9. Boil until caramelized.
10. Stir in 1/4 cup cream and 1/2 cup macadamia nuts.
11. Pour into the crust and freeze.
12. Heat 1/4 cup cream and pour over the chopped chocolate.
13. Stir in sour cream.
14. Beat the remaining 1 cup of cream with the remaining sugar (2 tbs) and vanilla (1/2 tsp).
15. Fold half of the whipped cream into the chocolate mixture.
16. Spread chocolate over caramel layer.
17. Top with remaining cream and garnish with chocolate curls and remaining nuts (1/4 cup).
18. Chill 4 hours before serving.
Title: Chocolate Wafer Ice Box Cake With Fresh Strawberries
Ingredients:
- 3 heavy cream
- 3 sugar
- 1 vanilla extract
- 1 strawberries
- 2
Instructions:
1. In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
2. On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
3. Spread with 1/2 cup whipped cream, making a 7-inch circle. Leave the tips of the cookies showing.
4. Spread layer of strawberries.
5. Repeat with remaining ingredients, making 5 layers of cookies and 5 layers of strawberries and ending with a layer of cream.
6. Crumble any leftover cookies.
7. Top with whole strawberries and cookie crumbles.
8. Cover with plastic wrap and refrigerate overnight.
9. To serve, dust top lightly with cocoa powder or chocolate shavings.
10. Time does not include overnight refrigeration. The refrigeration is important so the cookies go soft and cut easily.
Title: Summer Berry Cobbler With Vanilla Bean Whipped Cream
Ingredients:
- 1 coconut milk
- 2/3 powdered sugar
- 1 vanilla bean
- 1 1/3 all-purpose flour
- 2 sugar
- 1 1/2 baking powder
- 1/2 salt
- 1/4 canola oil
- 1/2 vegan margarine
- 1/2 soymilk
- 2 sugar
- 1 all-purpose flour
- 2 ground cinnamon
- 2 fresh strawberries
- frozen strawberries
- fresh blueberries
- frozen blueberries
Instructions:
1. Procedure.
2. To make the Vanilla Bean Whipped Cream.
3. Chill the bowl and whisk of a stand mixer in the freezer for about 30 minutes. If they are not very cold, the cream will not whip properly. Skim the solidified coconut cream off the chilled coconut milk and transfer the solids to the bowl of a stand mixer. Do not include any of the coconut water, even if you have to leave behind a little margin of coconut cream (even a little bit of coconut water can harm your results).
4. Add the powdered sugar and vanilla bean seeds, and whip for a few minutes until the mixture begins to stiffen and turn into whipped cream. Work quickly so everything stays cold. Chill whipped cream in a covered container in the refrigerator. It should firm up even more as it sits in the refrigerator for the next few hours or overnight.
5. To make the dough.
6. In a medium bowl, whisk the flour, sugar, baking powder, and salt. In a separate small bowl, whisk the oil and nondairy milk, and add it to the flour mixture. Mix with a wooden spoon until combined and the consistency is sticky and dough-like. Do not over-mix.
7. To prepare the fruit.
8. In a medium bowl, whisk sugar, flour, and cinnamon. Add berries and toss with a large spoon until the berries are coated with the sugar mixture.
9. To assemble and bake the cobbler.
10. Preheat the oven to 375 degrees F.
11. Pour the berries into a 9- x 13-inch baking pan or distribute evenly into 8 ramekins. Using a tablespoon, scoop lumps of dough on top of berries. Brush the top of the dough with nondairy milk and generously sprinkle with sugar. Bake for 45 minutes or until dough is thoroughly cooked and lightly browned on top. Be sure to rotate after 20 minutes so that it bakes evenly.
12. To serve.
13. Top each serving of cobbler with a dollop of chilled Coconut Whipped Cream.
Title: Chocolate Chiffon Pie
Ingredients:
- 1 3/4 unsalted butter
- 2 granulated sugar
- 1 unflavored gelatin
- 2 1/2 granulated sugar
- 1 salt
- 1/4 pure vanilla extract
- 1/4 heavy cream
- 1 confectioners' sugar
- 4
- 3
- 1
Instructions:
1. Heat the oven to 325°F.
2. Make the crust. In a small bowl, combine the gingersnap crumbs, butter, and granulated sugar. Press the crumb mixture into a 9-inch pie pan and bake for 6 minutes. Remove the pan from the oven and cool on a wire rack.
3. Make the filling. In a small bowl, combine the gelatin with 1/2 cup cool water and let sit for 5 minutes until the gelatin softens and blooms.
4. In a medium saucepan set over medium-high heat, bring the milk, cocoa, 1/4 cup of the granulated sugar, and the salt just to a simmer, stirring constantly. Remove the pan from the heat and add the gelatin, stirring until the gelatin is completely dissolved.
5. Put the egg yolks into a medium bowl and beat lightly. Gradually, in a slow stream, add 1/2 cup of the chocolate mixture to the egg yolks while whisking continually. Pour the chocolate-egg yolk mixture into the pan with the remaining chocolate mixture. Cook, stirring constantly, over medium heat until slightly thickened, about 8 minutes. Remove the pan from the heat and let cool for about 20 minutes or until barely warm.
6. Using an electric mixer, in a large bowl, whip the egg whites to soft peaks. Add the remaining 2 tablespoons granulated sugar and the vanilla, and whip to stiff peaks. Gently fold the cooled chocolate mixture into the meringue in three additions.
7. Spoon the chocolate mixture into the cool pie crust. Cover and refrigerate for 2 hours.
8. Whip the cream with the confectioners' sugar. Place dollops of cream over the pie. Grate the semisweet chocolate over the pie.
Title: Million Dollar Cookies
Ingredients:
- 1 margarine
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1 vanilla
- 2 flour
- 1/4 baking soda
- 1/2 salt
- 1/2 chocolate chips
Instructions:
1. Cream margarine with sugars. Add egg and vanilla and mix well. Stir together dry ingredients, then add to sugar mixture. Stir in chocolate chips. Roll into balls, press lightly with fork.
2. Bake at 350 until slightly browned. Makes three dozen.
Title: Easy Gluten Free Red Velvet Cupcakes
Ingredients:
- 1 instant pudding mix
- 1 butter
- 1/2 sour cream
- 8 eggs
- 3 milk
- 2/3 cream cheese
- 2 butter
- 8 pure vanilla extract
- 5 powdered sugar
- 2 salt
- 3
- 1
Instructions:
1. Preheat oven to 350°F.
2. Combine the first seven ingredients in a large mixing bowl at medium speed until smooth, about 2 minutes. (The remaining ingredients are for the frosting!).
3. Once combined, spoon the mixture into muffin pans lined with cupcake liners. Bake for 16 – 20 minutes, until a toothpick comes out clean when you stick it in the center.
4. Let the cupcakes cool in the pans for five minutes, then carefully remove them and place them on cooling racks.
5. For the Frosting:
6. Beat the cream cheese, butter, and vanilla until combined (but do not whip). Add salt.
7. Gradually add powdered sugar with the mixer on slow until desired sweetness/texture.
8. These cupcakes should be kept in the refrigerator if they aren’t eaten within 12-24 hours due to the cream cheese frosting!
Title: Cherry-topped Icebox Cake
Ingredients:
- 20 graham crackers
- 2 milk
- 1 instant vanilla pudding
- 1 1/2 chocolate instant pudding
- 2 Cool Whip
- cherry pie filling
Instructions:
1. Line 13x9 inch pan with some of the graham crackers, breaking crackers, if necessary.
2. Pour cold milk into bowl.
3. Add pudding mix.
4. With electric mixer at low speed, beat until well blended, 1 to 2 minutes.
5. Let stand 5 minutes, then blend in whipped topping.
6. Spread half of the pudding mixture over crackers.
7. Add another layer of crackers.
8. Top with remaining pudding mixture and remaining crackers.
9. Spread cherry pie filling over crackers.
10. Chill about 3 hours.
Title: Lemon Bars
Ingredients:
- 2 powdered sugar
- 1/2 butter
- 1 eggs
- 4 white sugar
- 2 lemon juice
- 1/3 flour
- 1/4 baking powder
- 1/2 fresh lemon rind
- 1/2
Instructions:
1. For the base mix the butter into the flour and sugar.
2. Mix with hands until it clings together.
3. Press into a 13 x 9 x 2-inch pan.
4. Bake at 350°F for 20-25 minutes or until lightly browned.
5. For the filling, beat together eggs, sugar and lemon juice.
6. Sift together flour and baking powder.
7. Stir into egg mixture.
8. Pour over baked, cooled crust.
9. Bake at 350°F for 25 minutes.
10. Cool and sprinkle with powdered sugar.
11. Cut into bars.
Title: Very Fine German Apple Cake
Ingredients:
- 2 tart apples
- 3 lemon juice
- 1/8 raisins
- 2 butter
- 9 butter
- 3/4 sugar
- 1 vanilla extract
- 1/8 salt
- 1 fresh lemon zest
- 3 eggs
- 1 1/2 flour
- 5 flour
- 2 baking powder
- 1 -2 milk
- 2 water
- 1
Instructions:
1. Grease 11 inch springform.
2. Preheat oven to 350°F or 180°C.
3. For the topping: Peel, quarter and core apples.
4. Make lengthwise cuts on the outer rounded side 1/8 inch apart, so that the apple quarter still holds together but will cook quicker.
5. Brush with lemon juice to avoid browning.
6. For the batter: Mix flour with baking powder.In a bowl cream butter with sugar, vanilla and lemon peel with a mixer.
7. Add eggs, one at a time.
8. Beat until mixture turns light yellow and has increased in volume.
9. Add half of the flour and 1 tbs milk, mixing just until blended.
10. Add rest of flour.
11. Dough should have the consistency to drop slowly and heavily from a spoon, forming long tips.
12. If too firm add another tbs of milk, if to soft add another tbs of flour.
13. Mix to blend.
14. Pour batter into greased form.
15. Make a level surface with a wet spatula.
16. Arrange apple quarters rounded side up on the dough to make a nice pattern,but leave a 1/2 inch rim along the side of your form.
17. Apples will sink into dough while baking.
18. Brush with melted butter.
19. Sprinkle with raisins (optional).
20. Put in the middle of the oven.
21. Bake for 40-50 min at 350°F, until a toothpick inserted in the cake comes out clean.
22. Remove cake from oven.
23. Melt apricot jam with water over low heat, pass through a sieve and brush the hot cake with it.
24. Remove cake from the springform,let cool and serve with whipped cream.
Title: Jello Sheet (Poke Cake) Cake Frosting
Ingredients:
- 1 Jello Instant Vanilla Pudding Mix
- 1 Cool Whip Topping
- 1 milk
- 1/4 powdered sugar
Instructions:
1. combine ingredients except the Cool Whip in a medium bowl and beat on low until well blended, about 1 minute.
2. Fold in Cool Whip topping.
3. Let stand for 5 minutes before frosting the jello cake.
4. refrigerate for 2 hours before serving.
Title: Gingerbread Cutouts
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 molasses
- 1 egg
- 3 all-purpose flour
- 1 baking soda
- 2 ground ginger
- 1/2 salt
- 1/2 ground cinnamon
- 1/2 ground cloves
- 1 -2 cold water
- 1 shortening
- 3
Instructions:
1. In a mixing bowl, cream the butter and brown sugar.
2. Beat in molasses and egg.
3. Combine the flour, baking soda, ginger, salt, cinnamon and cloves; add to the creamed mixture alternately with water.
4. Mix well.
5. Cover and refrigerate for 1 hour or until easy to handle.
6. On a well-floured surface, roll out dough to 1/4-in. thickness.
7. Cut with a cutter of your choice dipped in flour.
8. Place 2 inches apart on greased baking sheets.
9. Bake at 350 for 9-11 minutes or until edges are firm.
10. Don't overbake!
11. Remove to wire racks to cool.
12. In a microwave-safe bowl, microwave confectionary coating and shortening for 2 minutes.
13. Stir; microwave for an additional 2 minutes.
14. Stir until completely melted and smooth. Dip cooled cookies into white chocolate and place on waxed paper to harden, OR pour white.
15. chocolate into pastry bag or ziploc bag.
16. If using ziploc bag, snip a small end from one corner.
17. Drizzle chocolate over cookies set upon waxed paper; let chocolate harden completely before handling.
18. Yield: about 2 dozen.
Title: Yellow Cake
Ingredients:
- 2 whole wheat flour
- 2 baking powder
- 1/4 salt
- 2/3 shortening
- 1 1/3 sugar
- 1 egg
- 1/3 2% low-fat milk
- 2 vanilla
- 2/3
- 3/4
- 1/8
Instructions:
1. Preheat oven to 375°F Grease & flour two 9” cake pans.
2. Sift together flour, baking powder & salt. Set aside.
3. With electric mixer on medium, cream together shortening & sugar, beating for 5 minutes.
4. Gradually add egg & egg whites, beating well after each addition.
5. Add dry ingredients to creamed mixture alternately w/ milk, vanilla, & almond extract. Pour into cake pans.
6. Bake 25-30 minutes; Allow to cool for 10 minutes, then invert onto wire racks to finish cooling.
7. Frost with favorite icing (I suggest milk chocolate!).
Title: Cambodian Tapioca-Banana Pudding
Ingredients:
- 1/2 pearl tapioca
- 7 water
- 5 bananas
- 1/4 salt
- 1/2 white sugar
- 3/4 coconut milk
Instructions:
1. Place 2 cups of water in a microwave-safe dish and heat until warm in the microwave, about 2 minutes. Add the tapioca and let stand for 10 minutes. Drain in a sieve. You'll have a mushy puddle o tapioca left over.
2. Pour the remaining water into a saucepan and add the drained tapioca. Bring to a boil, then simmer over medium heat until the tapioca begins to turn transparent. Stir frequently to avoid sticking.
3. When the tapioca is transparent, stir in the bananas, sugar and salt. Simmer for 10 to 15 more minutes, stirring frequently. When the bananas are broken down fairly well, remove from the heat and stir in the coconut milk until well blended. The tapioca pearls will become invisible and the pudding will be the consistency of thick soup. Taste and adjust the sugar if desired.
4. Cool to room temperature or slightly warmer. Stir again before serving.
Title: Pumpkin Raisin Muffins
Ingredients:
- 1 fresh pumpkin
- 3 1/2 flour
- 1 sugar
- 2 eggs
- 1 raisins
- 1 1/4 2% low-fat milk
- 1/4 butter
- 4 margarine
- 1/2 baking powder
- 1/2 cinnamon
- 1/2 nutmeg
- salt
Instructions:
1. Preheat oven to 400°F.
2. Put muffin cups into muffin tins or grease the tins.
3. Cream butter (or margarine) and sugar until fluffy.
4. Beat in pumpkin and eggs.
5. Dredge raisins in 1/2 cup flour.
6. Sift remaining flour and spices together.
7. pour milk into mixing bowl.
8. Mix in dry ingredients by hand until just mixed.
9. Sir in raisins.
10. Mix in remaining ingredients.
11. Spoon mix into paper cups in muffin tin.
12. Bake for 20 - 25 minutes.