lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Spice Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 allspice
- 1 1/3 cinnamon
- 1/2 nutmeg
- 1/4
- 1/8
Instructions:
1. Combine cake mix with spices.
2. Prepare cake mix according to directions on box.
3. Bake according to cake mix directions on the box.
4. Frost with your favorite icing or frosting.
Title: Pine Nut Cake With Poached Cherries and Caramel Sauce
Ingredients:
- 1 1/3 pine nuts
- 1/2 flour
- 1 baking powder
- 6 eggs
- 1/2 vanilla extract
- 1 Caramel Sauce
- cherries
- Cherries Poached in Vanilla - Cerises Pochées
Instructions:
1. Preheat oven to 350.
2. Butter a 10" springform pan.
3. In food processor combine nuts, flour and baking powder. Pulse to chop nuts finely.
4. In large bowl, beat egg yolks and sugar together till light add vanilla and mix inches.
5. In another bowl, beat egg whites until stiff.
6. Fold whites into yolk mixture.
7. Fold in nut mixture.
8. Spoon into cake pan.
9. Bake 30 minutes until golden.
10. Top with garnishes of choice.
Title: Sugar Free Reese's Cup Cookies
Ingredients:
- 1 crunchy peanut butter
- 1 Splenda sugar substitute
- 1 egg
- 1
Instructions:
1. Pre-heat oven to 350*.
2. Place all peanut butter, Splenda and egg in a mixing bowl.
3. Mix well.
4. Scoop out by spoon fulls and form 10 1/2 inch balls.
5. Place on cookie sheet and bake for 8-10 minutes.
6. Unwrap Peanut Butter Cups while cookies are baking.
7. While warm place Sugar Free Reece's Peanut Butter Cups Miniatures on top.
Title: Swirl Frosting
Ingredients:
- 1/2 light corn syrup
- 1/2 sugar
- 2 salt
- 1 cream of tartar
- 1/4 vanilla
- 1
Instructions:
1. Combine corn syrup and sugar in saucepan.
2. Place over moderate heat and cook.
3. Heat till sugar dissolves and bubbles appear at edge.
4. Whip whites, salt and tartar till nearly stiff.
5. Pour hot syrup into whites, whipping constantly.
6. Add vanilla and whip until frosting stays in soft peaks.
Title: Strawberry-Banana Trifle
Ingredients:
- 1 1/3 water
- 2 bananas
- 3 vanilla pudding mix
- 2 2% low-fat milk
- 1 bananas
- 2 strawberries
- 3 1/2 heavy cream
- 2 sugar
- 2
- 1
Instructions:
1. Heat oven to 350 degrees; line a 13x9x2-inch baking pan with nonstick foil; set aside.
2. For cake, in blender, combine 1 1/3 cups water, the bananas, egg whites and oil.
3. Blend until smooth, about 1 minutes.
4. Place cake mix in large bowl and add mixture from blender.
5. With an electric mixer, beat on low speed for 30 seconds, then increase speed to high and beat 2 minutes.
6. Pour into prepared pan and bake at 350 degrees for 33-35 minutes.
7. Cook cake in pan on a wire rack for 15 minutes, then, using foil, lift cake from pan and cool completely.
8. For filling and fruit, meanwhile, cook pudding mix with milk for 15-20 minutes over medium heat, until thickened and bubbly.
9. Transfer to a bowl and refrigerate 30 minutes.
10. Trim edges from cooled cake.
11. Cut in half, then cut one half into cubes (about 20).
12. Place in a trifle dish or bowl and press slightly to compress.
13. Spoon 2 cups pudding over cake.
14. Top with 1 sliced banana and 1 cup of the sliced strawberries.
15. Cut second cake half into cubes and continue layering cake, pudding, bananas and strawberries.
16. Top with heavy cream.
17. Refrigerate at least 3 hours or overnight.
Title: Mandel Schnitz - Almond Slices
Ingredients:
- 3/4 flour
- 3/4 salt
- 1/4 baking powder
- 1/2 eggs
- 2 sugar
- 1/2 water
- 2 sugar
- 1/2
- 2
Instructions:
1. Grease an 8 x 8 inch pan and preheat oven to 350°F.
2. Sift flour, salt and baking powder together.
3. Beat eggs and sugar thoroughly.
4. Add water and lemon extract; beat hard.
5. Add sliced nuts and flour, beating lightly until thoroughly mixed.
6. Pour the batter into prepared pan, sprinkle sugar evenly on top and bake until golden brown.
7. Allow cake to cool in pan before cutting into slices.
Title: Right Side Up Pineapple Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 crushed pineapple
- 1 1/3 brown sugar
- 1 instant vanilla pudding
- 1 milk
- 1 cream cheese
- 2 bananas
- 1 Cool Whip
- 2 -3 pecan pieces
- 1 coconut
- 1/4 - 1/2 maraschino cherries
- 1/2
- 24
Instructions:
1. Bake cake according to pkg. directions in a 13x9 pan.
2. In a small saucepan combine the undrained pineapple and brown sugar over medium-high heat.
3. Boil for 5 minutes, reducing heat if necessary--DO NOT LET SUGAR MIXTURE BURN--stirring constantly.
4. Pour this mixture over warm cake and let cool.
5. Meanwhile, prepare the instant pudding per pkg.
6. directions with the 2 cups of milk; add the softened cream cheese to the prepared pudding and blend well.
7. Pour this over top of cooled cake.
8. Evenly place banana slices over the top of the cake, if desired.
9. Top with Cool Whip, covering bananas completely.
10. Sprinkle with pecans then sprinkle with coconut.
11. Decorate with maraschino cherries.
12. Refrigerate any leftover cake.
Title: Chocolate-Blood Orange Marble Cake
Ingredients:
- 2 bittersweet chocolate
- 2 unbleached all-purpose flour
- 1 3/4 baking soda
- 3/4 baking powder
- 3/4 salt
- 1/4 salted butter
- 1/2 sugar
- 1 1/4 eggs
- 3 sour cream
- 1 pure vanilla extract
- 1 oranges, zest of
- 1/2 sugar
- 2
- 1/2
- 1/4
Instructions:
1. Position an oven rack in the center of the oven; preheat oven to 350°.
2. Lightly butter and flour a 9-inch fluted or plain tube pan and tap out the excess flour.
3. Cake-in a microwave oven on Medium (50%) power, in a microwave-safe bowl, heat the chocolates together for 30-second intervals, stirring after each interval, until melted, about 2 minutes; let cool until tepid.
4. In a bowl, whisk together the flour, baking soda, baking powder, and salt.
5. In a large bowl, beat the butter and sugar with an electric mixer set on high speed until light and fluffy, about 3 minutes.
6. One at a time, heat in the eggs, scraping down the sides of the bowl after each addition.
7. With the mixer on low speed, gradually add the flour mixture, and then the sour cream and vanilla.
8. Transfer half of the batter to a medium bowl.
9. Add tepid chocolate mixture and chocolate chips and stir well.
10. Add the orange zest to the plain batter.
11. Spoon the batters alternately into the prepared pan.
12. Using a table knife, swirl them together to create a marbled effect.
13. Bake until a long bamboo skewer inserted in the center of the cake comes out clean, about 50 minutes.
14. Let cool in pan on wire rack for 10 minutes.
15. Meanwhile, make the syrup: in a small saucepan, bring the orange juice and sugar to a boil, over medium heat, stirring often to dissolve the sugar.
16. Strain into a glass measuring cup.
17. Invert the cake onto the cooling rack and unmold.
18. Place the rack on a plate; slowly drizzle the orange syrup over the cake.
19. Using a dessert spoon, retrieve the syrup on the plate and drizzle it back over the cake.
20. Repeat until the cake absorbs all of the syrup.
21. Let cool completely on the rack.
Title: Strawberry Almond Chocolate Torte
Ingredients:
- 1 sweetened condensed milk
- 1/4 fresh strawberries
- 1
- 2/3
- 1/2
- 2 1/2
- 1/4
Instructions:
1. Spread the jam over the entire bottom of the pie crust.
2. Microwave the chocolate chips and sweetened condensed milk about 1 minute or until chips are melted, stirring occasionally.
3. Add the extract to the chocolate mixture.
4. Pour the chocolate mixture over the jam and spread to cover the jam completely.
5. Chill about 1 hour or until the chocolate is set.
6. Lay the strawberries over the chocolate in a decorative manner and then sprinkle with the almonds.
7. Serve.
Title: Triple Chippers
Ingredients:
- 1 1/2 brown sugar
- 1 granulated sugar
- 1 butter
- 1 margarine
- 2 shortening
- 2 vanilla
- 3 3/4 eggs
- 2 flour
- 1 baking soda
- 1 1/2 salt
- 1/2
- 1
Instructions:
1. Heat oven to 350. In large bowl, beat sugars, butter, shortening, vanilla, and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda, and salt. Stir in white, butterscotch, and chocolate chips.
2. Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet.
3. Bake 12 to 15 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheet to wire rack.
Title: Blackberry Noodle Kugel
Ingredients:
- 1 butter
- 4 margarine
- 1 blackberries
- 12 unsalted butter
- 1/4 margarine
- 1 1/4 sugar
- 3 eggs
- 1/8 cinnamon
Instructions:
1. Preheat oven to 375 degrees.
2. Grease baking pan with butter/margarine - 7 x 11 or 9 x 13.
3. Cook noodles per direciton on package. You want al dente. Drain.
4. Melt butter/margarine.
5. Mix noodles, melted butter/margarine, apple juice, sugar, and blackberries in a large mixing bowl.
6. Add slightly beaten eggs and mix.
7. Put in greased baking pan.
8. Sprinkle cinnamon on top.
9. Bake for 30 minutes or until golden brown and crisp on top.
Title: Tomato Soup Spice Cake
Ingredients:
- 1 white sugar
- 1 baking soda
- 1 flour
- 1 1/2 margarine
- 1/2 cinnamon
- 2 clove
- 1/2 salt
- 1/2
Instructions:
1. Mix all ingredients from order given.
2. Beat until smooth.
3. Pour into an lightly greased 8x8 cake pan.
4. Bake for 35-40 minutes at 350°F.
5. When cool, spread cake with either white or cream cheese icing.
Title: Pecan Pie Pudding
Ingredients:
- 1 Cool Whip
- 1
Instructions:
1. Break up and crumble the pecan pie in a bowl and mix in Cool Whip.
2. Chill.
Title: Beer Cupcakes (Yes Really !)
Ingredients:
- 1 unsalted butter
- 1/2 unsalted butter
- 1 dark brown sugar
- 3/4 sour cream
- 2 eggs
- 3/4 vanilla extract
- 2 flour
- 1 baking soda
- 2 cream cheese
- 2 1/2 confectioners' sugar
- 8 milk
- 1 1/4
- 1/3
Instructions:
1. Preheat oven to 350°F; butter a muffin tin.
2. Combine the Guinness and the butter, chopped into 1-inch chunks, in a large sauce pan, and heat to melt the butter. Remove from heat, and whisk in the cocoa and sugar. In a bowl, whisk the sour cream with the eggs and vanilla, then add to the beer mixture. Sift together the flour and baking soda, and fold into the batter. Pour into muffin molds and bake for 25 minutes, or until inserted cake tester comes out clean. Let stand 10 minutes, remove from muffin tin, and cool completely on a rack.
3. Using a mixer, whip cream cheese until smooth, sift in sugar, and beat. Add milk, and beat until smooth. Spread glaze over cooled cupcakes.
4. Note: make the glaze thicker or thinner by adding or subtracting milk.
Title: Walnut and Brown Sugar Meringues
Ingredients:
- 3 granulated sugar
- 3 demerara sugar
- 3 walnuts
- 2
Instructions:
1. Break walnuts into small pieces and dry toast them, allow to cool completely.
2. Put the egg whites into a bowl and whisk till stiff, gradually whisk in the combined sugars a spoonful at a time whisking until you have a stiff meringue and all the sugar is mixed well inches.
3. With a large metal spoon fold the walnuts quickly and thoroughly through the meringue.
4. Divide into 2 or more as required and place onto parchment paper in baking trays, this mix should make enough for 6 servings.
5. Bake in a cool oven130C 250F for 2-21/2 hours.
6. Take out of oven to cool.
Title: Glazed Lemon-Coconut Bars
Ingredients:
- 1 powdered sugar
- 2 firm butter
- 2 granulated sugar
- 3/4 flaked coconut
- 1/4 lemon zest
- 1 lemon juice
- 2 powdered sugar
- 2 lemon juice
- 1/2
- 1
Instructions:
1. Heat oven to 350°F.
2. In small bowl, stir together 1 cup Bisquick mix and 2 tablespoons powdered sugar. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in ungreased 8-inch square pan.
3. Bake about 10 minutes or until light brown. Meanwhile, in small bowl, mix all remaining Bar ingredients. Pour coconut mixture over baked layer.
4. Bake about 25 minutes or until set and golden brown. Loosen edges from sides of pan while warm. In small bowl, stir all Lemon Glaze ingredients until smooth; spread over bars. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.
5. High Altitude (3500-6500 ft): In step 2, bake crust about 12 minutes.
Title: Warm Weather Cream Horn Filling
Ingredients:
- 1 vegetable shortening
- 1 unsalted butter
- 4 powdered sugar
- 4 vanilla extract
- 12 marshmallow cream
Instructions:
1. Cream Crisco and butter together with an electric mixer.
2. Add powdered sugar by tablespoons and beat well.
3. Add vanilla and marshmallow cream.
4. Beat well until it looks like whipped cream.
Title: Pineapple Crumbletops
Ingredients:
- 825 crushed pineapple
- 60 butter
- 1/2 sugar
- 1 egg
- 1/4 vanilla essence
- 1/2 nutmeg
- 2
Instructions:
1. Divide crushed pineapple between 4 individual 1 cup capacity oven proof dishes.
2. Using an electric beater, cream the butter and sugar together until light and fluffy.
3. Add the vanilla and egg and continue to beat until well combined. fold in the cornflakes & spoon the mixture over the pineapple.
4. Bake in a preheated oven 180°C for 30 minutes until the top is golden and puffed.
5. Serve hot with cream and/or ice-cream.
Title: White Chocolate Pudding
Ingredients:
- 1/2 sugar
- 3 cornstarch
- 1/4 salt
- 2 milk
- 1 butter
- 1 vanilla
- 1 white chocolate baking bar
Instructions:
1. Combine the first three ingredients in a medium saucepan.
2. Gradually whisk in the milk.
3. Heat over medium high and bring to a boil. Boil 1 minute or until it starts to thicken.
4. At this point the pudding will start to thicken, but will not be quick all the whole thick.
5. Remove from heat and stir in butter, vanilla, and white chocolate chips.
6. Stir until chips have melted.
7. Place a piece of plastic wrap over the pudding, pressing the plastic wrap right up against the pudding. This will keep the thick skin from forming.
8. You can serve this warm or refrigerate until serving.
Title: Sholeh-Zard (Persian/Iranian Dessert)
Ingredients:
- 500 rice
- 1 sugar
- 1/2 saffron
- 1/2 rose water
- 1 pistachios
- cinnamon
Instructions:
1. Wash rice a few times until the water is clear, then drain.
2. Add six times water and bring to a boil, removing the foam.
3. When rice softens completely, add sugar and stir well.
4. Dissolve saffron in half a cup of hot water and add to the mix.
5. Heat up oil and also add to the mix.
6. Add in most of the almonds and the rosewater.
7. Stir well and cover.
8. Cook in oven at low temperature for half an hour.
9. Serve with pistachio, almond and cinnamon sprinkled on top.
Title: Grand Marnier Chocolate Mousse
Ingredients:
- 6 navel oranges
- 8 Grand Marnier
- 2 eggs
- 1 cream of tartar
- 4 sugar
- 1
- 1/3
- 1
Instructions:
1. Slice top third of oranges off and discard.
2. Scrape out pulp and gently squuze oranges over bowl, reserving 1 tablespoon of juice; discard pulp.
3. Set orange shells aside.
4. Melt chocolate with Grand Marnier, reserved orange juice and grated peel in large bowl set over gently simmering water.
5. Stir until smooth.
6. Remove from over water and stir in egg yolks, one yolk at a time.
7. Using electric mixer, beat whites with cream of tartar to soft peaks in another large bowl.
8. Gradually add sugar and beat until stiff but not dry.
9. Fold 1/4 of whites into chocolate mixture.
10. Fold in remaining whites.
11. Beat cream until stiff peaks form;fold into chocolate mixture, blending well.
12. Spoon into orange shells (you may need to cut a thin slice from the bottom to steady orange "bowls").
13. Refrigerate until firm.
14. Garnish with candied orange peel and serve.
Title: Peach Cobbler Mug Mix
Ingredients:
- 2 granulated sugar
- 2 flour
- 1 instant nonfat dry milk powder
- 1/8 baking powder
- 1/8 cinnamon
- 1 salt
- 1 -4
Instructions:
1. Blend all of the dry ingredients ingredients and place in a plastic bag if using at a later date or giving as a gift.
2. Microwave 1 Tbsp butter or margarine in mug until melted (about 20 seconds on high power).
3. Add cobbler mix and 2 Tbsp water. Stir with a fork until well blended
4. Add well drained peaches on top of batter. Do not stir.
5. Microwave for 2 minutes on 70% power. Let stand in microwave 2 minutes. Remove from oven and let stand until cool enough to eat.
Title: Cinnamon Apple Crumble
Ingredients:
- 4 baking apples
- 3 sugar
- 1/4 cornstarch
- 1 vanilla
- 1 cinnamon
- 1 nutmeg
- 1/2 brown sugar
- 1/2 flour
- 1/4 butter
- 1/4 oats
- 1/2
Instructions:
1. Preheat oven to 400 degrees. Lightly grease a 2 quart glass baking dish (or clay baker is fine too).
2. Combine apples and orange juice in a large bowl.
3. Stir in sugar, cornstarch, vanilla, and 1/2 tsp cinnamon; toss to coat apples.
4. Spoon apple mixture into prepared dish.
5. Combine brown sugar, flour, remaining 1/2 tsp cinnamon and nutmeg in a medium bowl.
6. Cut in butter with a pastry blender until mixture is coarse and crumbly and then stir in oats.
7. Sprinkle topping mixture over apple mixture.
8. Bake for 25-30 minutes until apples are tender.
Title: Twisted Snowballs
Ingredients:
- 1 butter
- 1/2 confectioners' sugar
- 2 1/4 flour
- 1/4 salt
- 1 lemon zest
- 1 walnuts
- pecans
- confectioners' sugar
Instructions:
1. Heat the oven to 400°F.
2. Cream together the butter and 1/2 cup of confectioners' sugar.
3. Add the flour, salt, zest, and nuts, stirring until a dough forms.
4. Shape the dough into 1-inch balls and place them 1 inch apart on an ungreased cookie sheet.
5. Bake on center oven rack for 10 minutes.
6. While still warm, roll each snowball in confectioners' sugar and transfer to wire rack.
7. Re-roll once snowballs have cooled completely.
Title: Next Best Thing to Robert Redford
Ingredients:
- 1 flour
- 1/2 butter
- 1 margarine
- 1 Cool Whip
- 8 cream cheese
- 1 sugar
- 2 instant chocolate pudding mix
- 3 milk
Instructions:
1. Mix flour,butter and 1 cup nuts,press into bottom of 9x13 inch baking pan.
2. Bake at 350 for 15 minutes.
3. Cool.
4. Beat together 1/2 of the cool whip,and all of the cream cheese and sugar.
5. Spread over cooled crust.
6. Mix chocolate pudding mix and milk,spread on top of cream cheese mixture.
7. Top with remaining cool whip and gransh with nuts.
8. Refrigerate until well chilled.
Title: Chocolate Walnut Christmas Cookies
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 4 all-purpose flour
- 4 baking powder
- 1 salt
- 1 walnuts
- 3 1/2
Instructions:
1. Preheat oven to 325.
2. Cream the butter and sugar together until light. Beat in the eggs.
3. Melt the chocolate and it cool slightly before adding to the butter and sugar mixture.
4. Combine flour, baking powder and salt. Add gradually to the wet mixture.
5. Chop nuts finely in a food processor. Stir them into the dough gradually.
6. Roll walnut-sized pieces and put on a greased cookie sheet or parchment paper. Bake for about 13 minutes or until they just start to "crinkle.".
Title: Kolacky
Ingredients:
- 8 cream cheese
- 1 baking powder
- 2 sour cream
- 2 unsalted butter
- 1/2 flour
- 3 vanilla extract
- 1/2 walnuts
- 1 butter
- 1/4 white sugar
- 1/2 brown sugar
- 1 cinnamon
- 1/2
Instructions:
1. Mix softened cream cheese, softened butter, baking powder, and egg yolks with a pastry blender.
2. Mix in sour cream and sift in flour.
3. Add vanilla and knead the dough until your hands are clean (i.e. it all sticks together and is a uniform mixture).
4. Roll into 1/4 cup balls and refrigerate overnight (~8 hrs).
5. Prepare the filling (if store-bought, skip this step). Beat the egg white until it is foamy. Mix with crushed walnuts, melted butter, sugar, brown sugar and cinnamon. Store in the refrigerator.
6. Preheat the oven to 350.
7. Roll dough flat, using flour to prevent sticking to surface and rolling pin. Only remove what dough from the refrigerator that you are currently rolling (leave the rest of the dough balls in the fridge to keep firm).
8. Use a square-shaped cookie cutter to cut squares out of the dough. Place a little filling in the middle of the square. Then pinch 2 opposite corners together. Fold this over and pinch again. (This step is a bit of a personal preference, there are many different ways to shape and fill kolacky).
9. Bake 9-12 minutes on a non-stick pan, or until light brown.
Title: Apple Snack Cake
Ingredients:
- 1 eggs
- 1
- 2
- 1
Instructions:
1. In a mixing bowl, combine all ingredients.
2. Beat on medium speed for 2 minutes.
3. Pour into a greased 13-inch x 9-inch x 2-inch baking pan.
4. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the center comes out clean.
5. Cool on a wire rack.
6. When cool to with frosting.
Title: Pastry for Double-Crust Pie (Better Homes and Gardens)
Ingredients:
- 2 all-purpose flour
- 1/2 salt
- 2/3 shortening
- 6 cold water
Instructions:
1. Stir together flour and salt.
2. Using a pastry blender, cut in shortening until pieces are pea size.
3. Sprinkle 1 tablespoon of the water over part of the mixture and gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon water at a time, until all the dough is moistened. Divide in half.
4. To transfer pastry, wrap it around the rolling pin. Unroll into a 9 inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry even with rim of pie plate.
5. Roll remaining dough into a circle about 12 inches in diameter. Cut slits to allow steam to escape. Place remaining pastry on filling; trim 1/2 inch beyond edge of plate. Fold top pastry under bottom pastry. Crimp edge as desired. Bake as directed in individual recipes.
Title: Ambrosia Salad
Ingredients:
- 1 mandarin oranges
- 1 pineapple chunks
- 1 miniature marshmallows
- 1 coconut
- 1 sour cream
Instructions:
1. I chill all ingredients before mixing.
2. Combine the fruit in a pretty glass bowl, then add the coconut and the sour cream.
3. Finally add the marshmallows.
4. I have also added walnuts, kiwi fruit, apples, raisins and sometimes mix the sour cream with cool whip. I kind of play around with it once in a while just for variety.
Title: Caramel Custard
Ingredients:
- 2 sugar
- 3 1/2 milk
- 1 cinnamon stick
- 6 eggs
- 1 vanilla
Instructions:
1. Place 1 cup of sugar in a heavy pan.
2. Stir sugar at low heat until it is liquid and light golden brown.
3. Pour caramelized sugar evenly into six warm custard cups.
4. Set cups aside.
5. Place milk and cinnamon stick in a medium sized saucepan.
6. Scald milk at medium heat and allow to cool.
7. Beat eggs until foamy.
8. Gradually add remaining sugar to eggs and beat well.
9. Gradually add scalded milk to egg mixture, stirring until sugar dissolves.
10. Add vanilla.
11. Pour mixture into caramel lined cups.
12. Place cups in a pan of hot water and baked in a 350 degrees F oven for 1 hour and 10 minutes.
Title: Eva Rae's Carrot Cake
Ingredients:
- 1 1/4 canola oil
- 2 sugar
- 2 flour
- 2 baking powder
- 1 salt
- 1 baking soda
- 2 cinnamon
- 4 eggs
- 1 vanilla extract
- 1 sugar
- 3 carrots
- 1 pecans
Instructions:
1. **To make burnt sugar, cook sugar in a small skillet over medium heat until it carmelizes; pour immediately into batter.
2. Combine oil and sugar in a large mixing bowl.
3. Sift dry ingredients together in another bowl and add half to oil and sugar.
4. Add eggs, one at a time, alternating with the remaining dry ingredients.
5. Stir in carrots, flavorings and nuts.
6. Pour into a greased 9 x 13 pan.
7. Bake at 325°F for approximately 1 hour.
8. Cool and frost.