lumicero/recipes-ing2inst huggingface dataset:
Title: Nutella Brownies
Ingredients:
- 1 egg
- 1 flour
- 10
- 3
Instructions:
1. Pre heat oven 350.
2. In a bowl add the first 3 ingredients and mix very well.
3. spray muffin pan.
4. pour mix into pan.
5. Bake in oven for 20 mins or until center is cooked through.
Title: Vegan "fauxreo" Chocolate Sandwich Cookies
Ingredients:
- 3/4 vegetable shortening
- 1 sugar
- 2 vanilla extract
- 1/2 soymilk
- 1 1/2 all-purpose flour
- 3/4 cornstarch
- 2 salt
- 1/2 baking soda
- 1/4 margarine
- 1/4 vegetable shortening
- 1/4 powdered sugar
- 2 3/4 pure vanilla extract
- 1
Instructions:
1. FOR COOKIES: Cream the shortening and sugar on medium speed. When light and fluffy add the vanilla and milk. Add remaining ingredients and mix until the dough holds together.
2. If it’s hot or warm in the kitchen or outside, chill the dough in the freezer for 10 minutes. Preheat oven to 325°F Divide the dough into four pieces and roll each into a ball. Place a piece of parchment paper on a flat surface, flattening the balls of dough onto the parchment. Place another piece of parchment paper on top and then roll the dough to about 10″ in diameter and about 1/8″ thick.
3. Cut circles about 1 1/4″ across from the dough with a cookie cutter and refrigerate if the excess dough doesn’t lift away easily enough. Transfer the parchment onto the cookie sheet. Bake 12 minutes, and repeat with remaining dough, using scraps at the end until all the dough is used up.
4. FOR FILLING: On medium-high speed, cream the margarine and shortening. Add the sugar in about 1/2 cup increments until thoroughly combined; it should be stiff and pliable. Add in the vanilla. Refrigerate until ready to use. Roll the filling into round, about 3/4″ pieces and smash until roughly cookie-sized, then sandwich between two cookies.
Title: Vanilla Pudding for One (Microwave)
Ingredients:
- 2 Splenda sugar substitute
- 1 cornstarch
- 1/8 salt
- 5/8 milk
- 1 butter
- 1/2 vanilla
- 1/4
Instructions:
1. Combine Splenda, cornstarch and salt in a microwave safe bowl. Whisk in milk, egg yolk, butter and vanilla.
2. Cook on 50% power for two minutes, stirring after one minute. Cook at full power for one minute, stirring every 15 seconds or until desired consistency is reached.
Title: Lemon Meringue Cake with Strawberries
Ingredients:
- 1 strawberry
- 1/4 sugar
- 1 1/4 all-purpose flour
- 1 sugar
- 1/4 margarine
- 1/2 skim milk
- 1 1/2 baking powder
- 1 1/2 lemons, rind of
- 1 vanilla
- 1/4 salt
- 2 egg substitute
- 2 sugar
- 1/2
Instructions:
1. Mix strawberries and 1/4 cup sugar.
2. Cover and refrigerate until serving.
3. Heat oven to 350 degrees F.
4. Spray square pan, 9×9×2 inches, with cooking spray.
5. Beat flour, 1 cup sugar, the margarine, milk, baking powder, lemon peel, vanilla, salt and 2 egg whites in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly.
6. Beat on high speed 2 minutes, scraping bowl occasionally.
7. Pour into pan.
8. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
9. Cool slightly.
10. Increase oven temperature to 400 degrees F.
11. Beat 2 egg whites in medium bowl on high speed until foamy.
12. Beat in 1/2 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
13. Spread over cake.
14. Bake 8 to 10 minutes or until meringue is light brown.
15. Cool completely.
16. Top each serving with strawberries.
Title: Really Chocolate Low Flour Cake
Ingredients:
- 4 eggs
- 1 Splenda sugar substitute
- 5 sugar substitute
- 1/2 cocoa powder
- 1/2 nonfat yogurt
- 4 butter
- 1 vanilla extract
- 1/2 milk
- 2 all-purpose flour
- 1 baking soda
Instructions:
1. Preheat oven 350 degrees, grease 9'' baking pan.
2. Beat egg whites until stiffened, add half the sugar, little by little, continuing to beat.
3. Melt chocolate and butter in the microwave (make sure chocolate doesnt burn).
4. Add yogurt.
5. In a separate bowl from egg whites, mix yolks, cocoa powder, flour, vanilla, baking soda, milk, remaining sugar, and melted blend.
6. Beat until smooth.
7. Stir in egg whites to egg yolk mix.
8. Pour into greased pan.
9. Bake for approximately 40 minutes.
10. Makes 8-10 servings.
Title: Fresh Raspberry Bars
Ingredients:
- 1 unsalted butter
- 1/4 brown sugar
- 1/2 kosher salt
- 2 all-purpose flour
- 3/4 raspberries
- 1 cream cheese
- 8 sugar
- 1/2 flour
- 1 egg
- 1 lemon zest
- 1 lemon juice
- 2 pure vanilla extract
- 2
- 1/2
Instructions:
1. Preheat oven to 350. Line a 13x9x2 inch baking pan with a 24" sheet of aluminum foil, leaving extra foil extending over ends. In a large bowl beat the butter with an electric mixer on medium to high speed until it just begins to blend and soften slightly.
2. Add brown sugar and salt, beat on low speed until incorporated, 30 seconds to 1 minute. With mixer off, add the 2 cups flour. Beat on low speed until flour is incorporated. Increase speed to medium, mix until ingredients from an even, cohesive dough.
3. Break dough into small chunks and distribute in prepared pan; with your fingers press dough into an even layer. Bake 20 minutes or until dough has begun to puff and is just set. Cool on wire rack 5 minutes.
4. Lightly brush exposed sides of foil with some extra softened butter to keep filling from sticking. Spread jam evenly over crust.
5. Sprinkle evenly with raspberries.
6. With a lemon zester, remove peel from lemon, making sure to avoid bitter white pith. In a large bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Mix in granulated sugar and 1 T flour until blended. With mixer running, add egg, egg yolk, lemon zest, lemon juice and vanilla. Beat until smooth.
7. Pour custard batter evenly over berries. Tilt pan back and forth to distribute evenly. Bake at 350 for 25 to 30 minutes or until barely set. Transfer to a wire rack until completely cool, about 1 hour; cover and transfer to refrigerator. Chill 2 hours. Top will crack slightly as it cools.
8. Use foil to lift the bars from pan. With a knife or metal spatula, support the sides of the bars while you gently peel the foil downward and away from sides of the bars.
9. Cut into long bars, peel foil from bottom, and transfer to cutting boards using side of a long knife or spatula. Cut into 24 squares.
10. Sprinkle very lightly with powdered sugar.
Title: Crock Pot Pumpkin Bread Pudding
Ingredients:
- 2 butter
- 2 eggs
- 3 pumpkin puree
- 1 vanilla
- 2 dark brown sugar
- 1/2 ground cinnamon
- 1 ground nutmeg
- 1/2 butter
- 16 dark brown sugar
- 1/2 heavy cream
- 1/2 Bourbon
- 1/2
- 2
Instructions:
1. Lightly coat slow cooker with nonstick cooking spray. Heat milk and butter in microwave on high for 2 1/2-3 minutes or until very hot.
2. Whisk together all remaining pudding ingredients except bread in large bowl. stir in hot milk. Add berad cubes; toss gently to coat completely. Transfer to crock pot, cover and cook on high for 2 hours or until knife inserted into center comes out clean.
3. Turn off heat and uncover for 15 minutes.
4. Sauce: Stir butter, sugar and cream in small saucepan. Bringto a boil over high heat, stirring frequently. Remove from heat and stir in bourbon if desired. Spoon bread pudding into individual bowls and top with sauce.
Title: Pan Di Spagna (Italian Sponge Cake )
Ingredients:
- 5 sugar
- 5 vanilla
- 1 1/2 fresh lemon rind
- 1 1/4
- 1
- 1/2
Instructions:
1. Place egg yolks and sugar in a mixing bowl and beat until lemon colored.
2. Add vanilla and lemon rind (if using it).
3. Beat egg whites until stiff but not dry and then fold into the egg yolk mixture.
4. Sift the flour in a separate bowl and slowly incorporate it into the egg mixture with a mixing spoon.
5. Butter and flour a 18inch square (or a 9 x 13 x 3, or a 11 x 17 x 2inch half-sheet) cake pan**.
6. Pour cake batter into prepared pan and bake at 375°F for 40 minutes, or until toothpick inserted in center comes out clean.
7. Remove cake from oven and turn out (of pan) onto a cake rack to cool.
8. When completely cool, cake may be sliced horizontally to form 2 or 3 thin layers.
9. Cake can be tightly wrapped and frozen (up to 3 weeks) for future use.
10. **Please check your oven size, to make sure pan will fit properly.
Title: Southern Peach Shortcake
Ingredients:
- 3 all-purpose flour
- 4 baking powder
- 1 salt
- 1 ground cinnamon
- 1/2 light brown sugar
- 3/4 butter
- 1/2 pecans
- 1 egg
- 3/4 buttermilk
- 2 sugar
- 1 1/2 heavy cream
- 1
- 1/2
Instructions:
1. Preheat oven to 450 degrees.
2. Sift flour, baking powder, salt and cinnamon into a mixing bowl.
3. Stir in brown sugar; cut in butter until mixture is crumbly.
4. Stir in chopped pecans. Separately, whisk egg with milk.
5. Add milk and egg mixture to dry mixture; stir with a fork until blended.
6. Turn two round cake pans upside-down and grease bottoms.
7. Spread half the dough on each bottom to within about 1/2-inch of edge.
8. Bake for about 20 minutes, or until golden.
9. Peel, slice and sweeten peaches with about 1 1/2 cups sugar or to taste.
10. In a small bowl, whip cream with flavoring until stiff.
11. Place one shortcake on a plate, top with about half of the peaches and whipped cream.
12. Top with second shortcake and remaining peaches and whipped cream.
Title: Kraft Mexican Wedding Crescents
Ingredients:
- 1 Philadelphia Cream Cheese
- 1 powdered sugar
- 3/4 butter
- 1/2 vanilla
- 2 flour
- 1/2 baking soda
- 1 pecans
- 1 ground cinnamon
Instructions:
1. PREHEAT oven to 325°F Beat cream cheese, sugar, butter and vanilla with electric mixer on medium speed until well blended. Add flour, cinnamon, nuts and baking soda; mix well. Refrigerate 1 hour.
2. Shape tablespoonfuls of dough into crescent shapes; place, 1 inch apart, on ungreased baking sheets. Bake 20 minute Cool on baking sheet 1 minute Remove to wire rack; cool 15 minute Dip each cookie into powdered sugar.
Title: Amazing Chunky Chocolate-Chip Cookies
Ingredients:
- 125 butter
- 1 vanilla extract
- 1 1/4 brown sugar
- 1 egg
- 1 plain flour
- 1/4 self-raising flour
- 1/2 bicarbonate of soda
- 1/3 cocoa powder
- 1/2
- 1/3
- 1/2
Instructions:
1. pre heat oven to moderate.
2. lightly grease two oven trays.
3. beat butter, extract, sugar and egg in a small bowl with an electric mixer until smooth, be careful not to overmix.
4. transfer to large bowl, mix in sifted combined dry ingredients then all chocolate.
5. drop level teaspoons of the mixture onto prepared trays, allowing 5cm between each cookie.
6. bake, uncovered in moderate oven abput 10 minutes.
7. stand cookies 5 minutes.
8. transfer to wire rackto cool.
Title: Easy Banana Muffins
Ingredients:
- 2 1/2 self-raising flour
- 3/4 brown sugar
- 1 milk
- 1 egg
- 2 margarine
- 1 vanilla extract
- 2 bananas
Instructions:
1. Mash the bananas using a fork. Combine the milk, egg, margarine, vanilla and bananas together and blend well.
2. Mix the flour and sugar together in a large bowl. Pour in the milk mixture and mix well. Pour into a greased muffin tray and bake at 350 deg. F for about 20 minutes.
Title: Butter Cookies
Ingredients:
- 2 1/4 all-purpose flour
- 7/8 unsalted butter
- 7/8 confectioners' sugar
- 2 vanilla extract
- 1
Instructions:
1. Preheat oven to 400 degrees F and grease two cookie sheets thoroughly.
2. Put the flour in a food processor.
3. Cut the butter into small pieces; add it to the food processor and blend together until the mixture resembles breadcrumbs.
4. Add the sugar, egg yolks, and vanilla extract and blend to a smooth dough.
5. Wrap and chill for an hour.
6. Roll out the mixture on a floured surface, cut out rounds or squares, and place on the cookie sheets.
7. Bake for about 6-10 minutes until the pieces turn golden around the edges.
8. Transfer the plain or chocolate butter cookie shapes to a wire rack to cool.
Title: Peanut Butter Jelly Surprise
Ingredients:
- 1 sugar-free vanilla ice cream
- 1 ladyfingers
- 24 peanut butter
- 6
- 4
Instructions:
1. Prepare the jell-o as written on the box, keep cool.
2. Take vanilla ice cream out of the fridge so it softens a little.
3. Preheat oven to 390°F (200°C).
4. Cover a square tin (actually I make it in a glass loaf tin) with lady finger sponge cakes in a single layer. (that should be about 8 lady finger otherwise you need some more or less, please adjust).
5. Spread peanut butter over the lady fingers.
6. Cover with soft vanilla ice cream (the ice cream should be quite creamy by now).
7. Spread no sugar strawberry jam over the ice cream.
8. Cover with lady finger sponge cakes (again about 8).
9. Put the, about to get too stiff to do that, jell-o over the sponge cakes.
10. Beat the egg whites until stiff and spread over the jell-o.
11. Put the tin into the hot oven, this should only take a few minutes until the egg whites get a little brownish.
12. Serve immediately.
13. When serving you can pour 4 cl of any 40% or more alcohol (preferably strawberry flavoured Vodka) over it, light it carefully and serve.
Title: Won Ton Creams (Oriental Cream Puffs)
Ingredients:
- 1 vanilla instant pudding mix
- 1 1/2 French vanilla instant pudding
- 12 milk
- wonton wrappers
Instructions:
1. Make pudding.
2. After it has set place wantons on work space and water all four edges
3. Place 1 teaspoon of pudding in the middle of won ton
4. Then seal into triangle, make sure you seal well.
5. Deep fry on medium high for 10 seconds or until golden brown, they fry up quick!
6. We eat them just like this.
7. But they would be good dipped in chocolate or dusted with powdered sugar.
8. Prep time doesn’t include chill time for pudding.
Title: Chocolate Caramel Heath Bar Cake
Ingredients:
- 1 3/4 boiling water
- 1 quick oats
- 1 brown sugar
- 1 sugar
- 1/2 butter
- 2 eggs
- 1 3/4 flour
- 1 baking soda
- 1/2 salt
- 1/4 chocolate chips
- 12 Cool Whip
- 1/2 butterscotch pudding
- 1
- 1/3
- 2
Instructions:
1. Pour boiling water over oatmeal and butter in large bowl; mix until butter is melted and let stand 10 minutes.
2. Add sugar and eggs and mix well.
3. Mix together flour, baking soda, salt and cocoa and stir into wet mixture.
4. Mix in 1 cup of chocolate chips.
5. Pour batter (it will be a little runnier than a usual cake batter) into a greased 9 x 13 pan. Sprinkle the rest of the chocolate chips over the top.
6. Bake at 350 for 35-40 minutes. Don't overbake - check with knife after 30 minutes.
7. While cake is still quite warm, poke holes every two inches or so with the handle of a wooden spoon. Drizzle caramel syrup over the cake evenly, spreading if necessary to get it even and so it goes down into the holes a little.
8. Frosting:
9. Just before serving, carefully fold the pudding (I use one snack-pack of pudding and it's about perfect) into the Cool Whip. Frost the cake with it and sprinkle the crushed candy bars evenly over the top.
10. Refrigerate any leftovers.
Title: Tomato-Spice Cake (Weight Watchers Points = 5)
Ingredients:
- 1/2 brown sugar
- 1/2 cinnamon
- 3/4 plum tomato
- 1 fat free egg substitute
- 1 low-fat buttermilk
- 3/4
Instructions:
1. Preheat the oven to 350 degrees. Line a 9 x 13 inch baking pan with foil and spray the foil with nonstick spray.
2. Combine the brown sugar and cinnamon. Sprinkle evenly in the pan patting lightly to cover. Top with an even layer of the tomato slices.
3. Beat the cake mix, soup, egg substitute and buttermilk on low speed until the cake mix is moistened. At medium speed, beat until well blended. Pour the batter into the pan.
4. Bake until a toothpick insterted into the center comes out clean, 35-40 minutes. Cool in the pan on a rack 5 minutes. Run a knife around the cake to loosen. Place a large platter over the cake and invert; remove the foil and let cool. Cut into 12 squares.
Title: Bienenstich IIi (German Bee Sting Cake)
Ingredients:
- 1 5/8 all-purpose flour
- 1 active dry yeast
- 2 white sugar
- 1 salt
- 3/4 milk
- 3 butter
- 1 1/2 confectioners' sugar
- 1 milk
- 5/8 honey
- 1 milk
- 2 white sugar
- 1/4 egg
- 2 cornstarch
- 1 white sugar
- 1/4 butter
- 1/3 vanilla extract
- 2 heavy whipping cream
- 1 cream of tartar
- 1
- 1/2
Instructions:
1. Cake Layer:.
2. Combine flour, yeast, 2 tablespoons sugar, salt, 3/4 cup milk, and 3 tablespoons butter.
3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 15 to 20 minutes. Place in a well greased bowl, and cover. Let rise in a warm place for 1 hour, or until doubled.
4. Punch down the dough. Roll out to a 1/2 inch thickness. Spread into a greased 8 inch square baking pan. Cover, and let rise for 30 minutes.
5. Melt 3 tablespoons butter or margarine and confectioner's sugar in a saucepan. Add almonds and 1 tablespoon milk. Remove from heat, and stir in honey. Spread evenly and carefully onto the dough. Allow dough to continue to rise for an additional 30 minutes.
6. Bake at 400 degrees F (205 degrees C) for 20 to 25 minutes, or until crust turns golden brown. Cool completely on a wire rack.
7. Pastry Cream Filling:.
8. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.
9. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch and then stir them into the egg until smooth.
10. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs do not curdle or scorch on the bottom.
11. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended.
12. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled (at least one hour).
13. Beat the whipping cream with the cream of tartar until stiff. Fold into the chilled pudding.
14. Cut the cooled almond cake into 1 1/2 x 2 inch rectangles. Slice each horizontally into halves. Fill with vanilla pudding mixture, chill, and serve cold.
Title: Oreo Ice Cream Cake
Ingredients:
- 32 vanilla ice cream
- 2 Cool Whip
- 1
Instructions:
1. Crush entire bag of cookies - including filling - separate into 2 equal halves.
2. Line a spring form pan with one half of the crushed cookies to from crust.
3. Mix slightly thawed ice cream with cool whip and remaining half of crushed cookies.
4. Pour mixxture on top of crust,.
5. Freeze for several hours.
6. Store any remaining in the freeze.
7. Prep time does not include freezing time.
Title: Make-A-Mix Cookie Mix
Ingredients:
- 8 all-purpose flour
- 2 1/2 granulated sugar
- 2 brown sugar
- 4 salt
- 1 1/2 baking soda
- 3 vegetable shortening
Instructions:
1. In a large bowl, combine all ingredients except shortening. Blend well.
2. Cut in shortening with a pastry blender or a heavy-duty mixer until mixture resembles cornmeal in texture.
3. Place mix into large ziplock bag. Label with date and contents.
4. Store in a cool, dry location. Use within 10-12 weeks.
Title: Devilishly Good Chocolate Cake
Ingredients:
- 1 flour
- 1/2 water
- 1 instant chocolate pudding mix
- 1 eggs
- 4 buttermilk
- 3/4 pure vanilla extract
- 1/2
- 2
Instructions:
1. Place rack in the center of the oven and preheat to 350°F.
2. Spray a 12-cup Bundt pan with vegetable oil spray and then dust with flour. Shake out excess flour and set pan aside.
3. Place the chocolate and water in a small saucepan over low heat and cook, stirring, till chocolate melts. about 2-3 minutes.
4. Place cake mix, pudding mix, eggs, buttermilk, oil and vanilla in a large mixing bowl.
5. Fold in melted chocolate.
6. Blend with an electric mixer on low speed for 1 minute
7. Scrape bowl down. Increase speed to medium and beat 2-3 mins more.
8. The batter should look thick and well combined.
9. Pour into prepared pan.
10. Bake 45 - 50 mins or until cake springs back when lightly pressed and just starts to pull away from teh sides.
11. Remove from Oven, place on a wire rack to cool for 20 minutes
12. Run sharp knife along edges of cake and invert on wire rack to completely cool 20 mins more.
13. Frost with Chocolate Pan Frosting (see my recipe).Let frosting set for 20 mins, slice and serve.
Title: No Bake Banana Cream Pie
Ingredients:
- 2 graham cracker crumbs
- 1/2 margarine
- 1 egg
- 1 powdered sugar
- 2 banana
- crushed pineapple
- Cool Whip
- maraschino cherry
Instructions:
1. mix graham cracker crumbs with margarine and press to the bottom of a 9 inch pie dish (try to avoid using the disposable kind otherwise the crust will break apart during serving).
2. mix softened butter, egg, and powdered sugar on medium speed for about 15 minutes.
3. poor mixture into graham cracker pie cruse and then top with a layer of sliced bananas followed by a layer of crushed pineapple. Don't worry if you have extra pineapple or banana you only need 1 layer of each so you may or may not have left overs.
4. top with cool whip and cherries.
Title: Dog Doggie Birthday Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 butter
- 1/2 eggs
- 1
- 4
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Grease and flour an 8x5x3 inch loaf pan.
3. Cream butter until smooth.
4. Add corn oil, baby food, and eggs.
5. Mix until smooth.
6. Mix dry ingredients into beef mixture until batter is smooth.
7. Crumble beef jerky and fold into batter.
8. Pour batter into loaf pan.
9. Bake 1 hour and 10 minutes.
10. cool on wire rack 15 minutes.
11. Ice with plain yogurt or cottage cheese.
12. Store uneaten cake in refrigerator.
Title: Mocha-Toffee Chocolate Cookies
Ingredients:
- 4 espresso coffee
- 2 vanilla
- 1 butter
- 1/2 eggs
- 2
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 350F degrees.
2. Stir together coffee and vanilla in a small bowl until well blended.
3. In an electric mixer combine the cake mix, coffee mixture, eggs, and butter until well blended. Stir in chocolate and toffee chips.
4. Drop dough by rounded teaspoons about 2 inches apart on an ungreased cookie sheet.
5. (Optional- at this point you can hide a chocolate covered espresso bean in the center of each dough ball before placing onto the cookie sheet- it's a nice surprise).
6. Bake 7-9 minutes or until the surface appears dry. Allow to cool for 1 minute before removing onto a wire rack.
Title: Merryfield Apple Cake
Ingredients:
- 3 flour
- 2 sugar
- 1 canola oil
- 1 baking soda
- 1 salt
- 2 vanilla
- 3 eggs
- 3 cooking apples
- 1 walnuts
- 1/2 raisins
- confectioners' sugar
Instructions:
1. Preheat oven to 325°F.
2. Grease and flour two 8x8-inch square pans.
3. Mix first 7 ingredients with mixer on low.
4. Beat 3 more minutes.
5. Stir in apples, nuts and raisins.
6. Spread in pans, bake 1 hour.
7. Cool.
8. Place paper doily on top of cake.
9. Sprinkle with confectioner's sugar.
10. Remove doily.
Title: Caramel Pineapple Cake
Ingredients:
- 2 eggs
- 2 crushed pineapple
- 2 all-purpose flour
- 1 sugar
- 1 brown sugar
- 1/2 baking soda
- 2 vanilla extract
- 1 ground ginger
- 1/4
- 1
- 1 -2
Instructions:
1. In a mixing bowl, combine eggs and pineapple; mix well.
2. Add the next seven ingredients and mix well.
3. Spread into a 13 x 9 x 2 inch baking pan that has been sprayed with non stick cooking spray.
4. Bake at 350 for 35 minutes or until golden brown.
5. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly.
6. Cool slightly.
7. Serve warm over cake.