lumicero/recipes-ing2inst huggingface dataset:
Title: Nathalie Dupree's Everybody's Favorite Chocolate Cake
Ingredients:
- 2 all-purpose flour
- 2 sugar
- 1/2 baking soda
- 1 salt
- 1/2 buttermilk
- 3/4 eggs
- 1/2 vanilla
- 2 boiling water
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour three 8-inch or two 9-inch round pans or a 13 x 9 x 2-inch pan. If desired, line bottom of pans with wax paper cut to fit and grease and flour the paper.
3. Combine flour, sugar,, cocoa powder, baking soda and salt in a mixing bowl. Add oil, milk, eggs and vanilla. Beat 2 minutes at medium speed. Stir in the boiling water until blended. The batter will be thin.
4. Pour batter evenly in prepared pans.
5. Bake 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
6. If using round pans, cool on wire racks 5 minutes and then remove from pans. Finish cooling on wire racks.
7. Frost with desired icing.
8. NOTES:
9. Sour milk if you don't have buttermilk: 1 1/2 t. lemon juice to 1/2 cup milk.
10. Cake may be frozen, frosted or unfrosted.
Title: Kahlua Cream Cheese Dip
Ingredients:
- 8 cream cheese
- 3 -4 Kahlua
- 2 brown sugar
- 1/2 vanilla extract
- 2 -4 evaporated milk
- 1 instant coffee powder
- cocoa powder
- fresh strawberries
Instructions:
1. In a medium bowl beat together the dip ingredients with an electric beater until completely combined.
2. Refrigerate in a covered bowl until serving time. Dust with cocoa powder (sift if lumpy) just before serving.
3. Serve with fresh strawberries or your favorite fruit or cookies for dipping.
Title: White Chocolate Raspberry Torte
Ingredients:
- 16 butter
- 1/2 eggs
- 4 sugar
- 3/4 flour
- 1 1/2 salt
- 1/8 fresh raspberries
- 1/4 frozen raspberries
- 1 powdered sugar
- 2/3
- 1/2
- 1
Instructions:
1. Heat oven to 350. Lightly grease and flour bottom and sides of 9 or 10 inch springform pan.
2. In medium saucepan over low heat, melt 8 oz. of the white baking bars and butter, stirring constantly until smooth. Cool slightly.
3. In large bowl, beat eggs on high speed until light lemon colored, about 3 minutes. Gradually add sugar, beating until thickened and very light yellow. By hand, fold in flour, salt, almond extract, melted white chocolate and remaining 8 oz. of chopped white baking bars. Fold in raspberries. Spread in greased and floured pan. Sprinkle with almonds; press lightly.
4. Bake at 350 for 55-65 minutes or until top is golden brown and springs back when touched lightly in center. Cool 30 minutes. Remove sides of pan; cool completely.
5. Melt chocolate chips in small saucepan over low heat, stirring constantly, until smooth. Using wire whisk, beat in powdered sugar until smooth. Drizzle glaze over top of torte; allow to set. Serve at room temperature. Store in refrigerator.
Title: Hill Snack Chow
Ingredients:
- 1 peanut butter
- 1 butter
- 8 1/2 powdered sugar
- 1/2
Instructions:
1. Melt peanut butter, chocolate chips and butter together.
2. Pour over Crispix, coating well.
3. In a gallon size plastic bag pour a good amount of powered sugar and dump in coated Crispix.
4. Close and shake.
Title: Caramel-Chocolate-Peanut Orgasm Cake 8) (from scratch)
Ingredients:
- 2 flour
- 1 3/4 sugar
- 1/2 salt
- 1/2 - 1 baking soda
- 1 egg
- 1 buttermilk
- 2/3 coffee
- 1 butter
- 1 milk
- 6 sugar
- 1/2 peanuts
- 1
- 2
- 3/4
- 1 1/2
Instructions:
1. CAKE: Preheat oven to 350*F.
2. Grease and flour 3 9" round cake pans.
3. Combine the flour, sugar, cocoa powder, salt, and baking soda; set aside.
4. Combine the egg, oil, and buttermilk; add to the flour mixture until well combined.
5. Slowly pour in and mix the hot coffee; scrape bowl to fully incorporate into the batter.
6. Pour batter evenly into the prepared pans; bake for 25-30 minutes, or until a toothpick tests out clean.
7. Cool 10 minutes in pans; loosen edges and invert onto waxed or parchment paper-lined wire racks.
8. Cool completely before frosting.
9. FROSTING: Combine the sugar and milk in a saucepan; add the butter and bring to a boil over medium heat.
10. Remove pan from heat; add the chocolate chips and whisk until melted and smooth.
11. If the frosting is too thick or grainy, thin it a little by adding 1-2 tsp.
12. hot coffee.
13. Place one cake layer on a serving platter, rounded side up; spread with 1/3 of the frosting, right to the edges.
14. Sprinkle frosting with 1/2 cup of the peanuts and drizzle 1/4 cup of the caramel sauce on top.
15. Repeat process with each layer.
Title: Mini Angel Food Cakes for Two
Ingredients:
- 1/2 flour
- 2/3 sugar
- 4 salt
- 1 cream of tartar
- 1/4 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 375 degrees F. Sift flour with 1/3 cup sugar 3 times.
2. In a large bowl, beat egg whites and salt with electric mixer until foamy; add cream of tartar and beat until soft peaks form. Gradually beat in the remaining 1/3 cup of sugar and beat until stiff peaks form; fold in vanilla. In two additions, gently fold in flour mixture until just combined. Divide batter between the two pans; place on sheet pan.
3. Bake 20 to 22 minutes or until browned and toothpick inserted comes out clean. Invert pans on cooling grid to cool. Loosen cakes from pans with spatuals; remove from pans.
Title: Reese's Peanut Butter Cheese Ball
Ingredients:
- 16 cream cheese
- 1/2 real butter
- 1 vanilla extract
- 3 brown sugar
- 3/4 confectioners' sugar
- 1 peanuts
- 1/2
Instructions:
1. Soften cream cheese and butter. Beat well, then cream in brown sugar and confectioners' sugar.
2. Add vanilla extract.
3. Fold in peanut butter chips.
4. Fold in chopped Reese's Peanut Butter cups.
5. Refrigerate in a bowl for 3 hours.
6. Form into a ball, then roll in chopped peanuts.
7. Serve with graham cracker or chocolate graham cracker sticks.
Title: Stuffed Crispy Treat Turkey
Ingredients:
- 4 1/2 butter
- 6 mini marshmallows
- 9 sugar
- 1 rice paper
- 1/3 cranberries
- 1 water
- 1 orange
- 1 sugar
- 1/4
- 1
Instructions:
1. Line a large baking pan with baking parchment.
2. Cover a medium paper cup with foil and spray with cake release. Spray a large metal spoon also.
3. Melt the butter in a large saucepan over a low heat. Add the marshmallows and stir together until smooth.
4. Take off the heat and stir in the chocolate rice cereal. Keep stirring until they are all evenly coated.
5. Spread about 1” thick layer of the mixture onto one of the baking sheets with the metal spoon. Press it down firmly.
6. Place the foil wrapped cup on top and press the mixture around it to form a turkey shape. (It will be about the size of a chicken). Work quickly before the.
7. mixture sets but be careful not to burn yourself as it may be hot. Save about 1/3 for the wings and drumsticks.
8. Keep pressing the mixture firmly so that it sticks.
9. When you are happy with the shape of your turkey, make 2 drumsticks and 2 wings out of the remaining mixture and stick onto the body. They should be sticky enough at this stage to hold, otherwise use a little melted marshmallow. Place in the fridge to set, preferably overnight.
10. Make the cake according to pack instructions, adding the sprinkles to the wet batter.
11. Cool completely and then cut into small cubes to make the stuffing.
12. To make the cranberry sauce-heat the cranberries, sugar, water and orange zest in a small pan until they have burst.
13. Blend the mixture until smooth and then return to the pan and simmer for 4-5 minutes until it has thickened. Leave to cool.
14. To serve, arrange the leaves onto a serving platter. Place the turkey on top and sprinkle over the rock sugar and green jimmies.
15. Place the cake cubes into the cavity and the cranberry sauce into a small bowl.
Title: One Bowl Chocolate Cake
Ingredients:
- 2 flour
- 1/2 sugar
- 2 baking soda
- 2 baking powder
- 1 salt
- 1/2 milk
- 1 eggs
- 1 hot water
- 2
- 1
Instructions:
1. Preheat oven to 350.
2. Combine the dry ingredients.
3. Add oil and milk slowly.
4. Combine eggs and hot water.
5. Bake for 45 minutes. Check with a toothpick before removing from the oven.
Title: Banana Pudding Cake
Ingredients:
- 2 bananas
- 3 cream cheese
- 1 sweetened condensed milk
- 1 Jello Instant Vanilla Pudding Mix
- 1 Cool Whip
- 1
Instructions:
1. Layer cookies in bottom of a 13x9 pan (space them so it is easy to cut between the cookies).
2. Layer sliced bananas on top of cookie layer.
3. Mix pudding, cream cheese, condensed milk, and Cool Whip.
4. Spread over bananas.
5. Layer cookies on top of pudding mixture (again space them so it is easy to cut between the cookies).
6. Refrigerate for awhile or overnight.
7. Enjoy!
Title: Maple Caramel Sauce
Ingredients:
- 1/2 brown sugar
- 1 cornstarch
- 1/3 heavy whipping cream
- 1/4 water
- 2 maple syrup
- 1 butter
Instructions:
1. In a heavy 1-quart saucepan mix sugar and cornstarch.
2. Stir in water.
3. Stir in cream and syrup.
4. Cook and stir over medium heat until boiling (mixture may appear.
5. curdled.)
6. Cook and stir an additional 2 minutes. Remove from heat; stir in butter.
7. Serve warm over Apple Pie apple dumplings.
8. Refrigerate any unused portions.
Title: BBQ Honey Bananas
Ingredients:
- 2 bananas
- 4 honey
- 1 brown sugar
- 100 vanilla ice cream
- 1/2 cinnamon
Instructions:
1. Spoon one teaspoon of honey and sprinkle 1/4 teaspoon brown sugar over the top of each split banana piece.
2. Cook on medium barbecue plate for three minutes on each side.
3. Place ice-cream into bottom of bowl and top with bananas while still hot. Sprinkle with cinnamon.
Title: Candy Cane Shortbread
Ingredients:
- 1 unsalted butter
- 2 unsalted butter
- 1 3/4 flour
- 1/2 cornstarch
- 1/2 salt
- 1/3 granulated sugar
- 1/4
- 6
Instructions:
1. Preheat oven to 325 degrees F. Butter a 7x11-inch glass baking dish.
2. Sift flour and cornstarch together in a bowl.
3. Place butter in mixing bowl. Add the salt and mix well. Then add granulated sugar to butter and mix to just combine. Add flour mixture and mix just till a smooth dough forms. This may be done with a mixer or in the food processor.
4. Pat dough evenly into prepared baking dish. Dough should be no more than 2/3-inch deep. Bake until the top and bottom are lightly browned, about 30 minutes. The middle should remain light.
5. Meanwhile, combine the powdered sugar and crushed candy canes.
6. Remove the baked dough from the oven and place on a rack. Sprinkle the shortbread with the candy cane mixture. When the baked dough has cooled a bit but is still warm to the touch, use a long knife to cut into 1-inch squares; 7 cuts lengthwise and 11 across. Cool thoroughly before removing from dish.
Title: Soft Ginger Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 2 ground ginger
- 1 baking soda
- 1/2 ground cinnamon
- 3/4 ground cloves
- 1/4 salt
- 3/4 butter
- 1 Splenda Sugar Blend for Baking
- 1 egg
- 1 water
- 1/4 molasses
- 2 white sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt and set aside.
3. In a large bowl, cream together the butter and Splenda until light and fluffy. Beat in the egg, then stir in the water and molasses.
4. Gradually stir the sifted ingredients into the molasses mixture.
5. At this point you will want to chill the dough for a while, or it will be too sticky to handle. When the dough is suitably chilled, shape it into walnut sized balls and roll them in the remaining 2 tablespoons of sugar.
6. Place the cookies 2 inches apart onto a greased cookie sheet, and flatten slightly.
7. Bake for 8 to 10 minutes in the preheated oven.
8. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Title: Pumpkin Pie Mousse
Ingredients:
- 2 sugar-free instant vanilla pudding mix
- 2 fat-free evaporated milk
- 1 canned pumpkin
- 1 pumpkin pie spice
Instructions:
1. Put all ingredients into blender. Mix well and pour into small 1/2 cup.
2. dessert dishes.
3. Refrigerate.
Title: Pumpkin and Rum Raisin Cake
Ingredients:
- 1 seedless raisin
- 1/4 rum
- 1/4 warm water
- 4 eggs
- 1 brown sugar
- 1/2 canola oil
- 2 pumpkin puree
- 3 all-purpose flour
- 1 baking powder
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/2 salt
- 1/2 pecans
- 1 pure vanilla extract
- 2 icing sugar
Instructions:
1. Turn oven to 350°F Soak raisins in rum, or apple juice while preparing rest of batter. Grease a Bundt cake pan. Set aside. Using a mixer, beat the eggs, sugar and oil until frothy. Blend in pumpkin purée until smooth. Set aside.
2. In a bowl, sift together the flour, baking powder, spices and salt. Stir the dry ingredients into the pumpkin mixture until just combined. Strain the soaked raisins, reserving the liquid. Mix the raisins and pecans into the cake batter.
3. Spread the batter into the prepared pan. Bake in the center of oven until a skewer inserted in the center of the cake comes out clean, about 55 minutes.
4. Allow the cake to cool on a wire rack for 10 minutes, then gently remove it from the pan and cool to room temperature.
5. Meanwhile in a small mixing bowl, combine 3 tablespoons reserved raisin-soaking liquid and vanilla; add icing sugar and blend into a smooth glaze. If needed smooth glaze with more raisin liquid, adding 1/4 teaspoons at a time. Pour or brush the glaze over the cake two or three times,allowing each layer to set before adding the next.
Title: Harvest Peanut Cake
Ingredients:
- 1 creamy peanut butter
- 2/3 butter
- 2 margarine
- 6 brown sugar
- 2 eggs
- 2 all-purpose flour
- 1/2 baking powder
- 3/4 salt
- 2 milk
- 1/2 vanilla
- 1/2 roasted peanuts
- 1 creamy peanut butter
- 1/2 powdered sugar
- 1 milk
- vanilla
Instructions:
1. Cream peanut butter and butter.
2. Gradually add sugar,beating well.
3. Add eggs,one at a time,beating well after each addition.
4. Combine flour,baking powder and salt,add to creamed mixture alternately with milk,beating well after each addition.
5. Stir in vanilla.
6. Pour batter into a greased and floured 13x9x2 inch baking pan.
7. Bake at 350 for 45-50 minutes.
8. Cool cake in pan completely.
9. Spread frosting on top of cake and sprinkle with chopped peanuts.
10. FROSTING: Cream peanut butter,gradually add half the sugar,beating well.
11. Add remaining sugar alternately with milk,beating until smooth enough to spread.
Title: Red Velvet Cassata
Ingredients:
- 1 almond paste
- 1 1/3 water
- 1 eggs
- 3 reduced-fat cream cheese
- 1/3 mascarpone cheese
- 1 heavy cream
- 1 confectioners' sugar
- 3 vanilla extract
- 1 1/4 strawberries
- 2
Instructions:
1. Heat oven to 350°F.
2. In bowl of mixer on medium speed, beat almond paste and 11/3cups water for 2 minutes.
3. Add next 3 ingredients (cake mix, eggs and oil).
4. On low speed, beat 30 seconds; scrape bowl then beat 2 more minutes on medium speed.
5. Divide between two 8-inch round cake pans coated with flour based cooking spray.
6. Bake for 30 minutes or until tester comes out clean; cool on rack.
7. Halve cakes.
8. In bowl of electric mixer, beat next 2 ingredients (cream cheese and mascarpone), 1 cup heavy cream, 3/4 cup confectioners' sugar and vanilla extract 2 minutes.
9. Beat remaining cream and sugar 2 minutes, then fold into cream cheese mixture.
10. Place 1 cake layer on plate; top with 1 cup cream mixture. Repeat twice.
11. Coat cake with remaining cream mixture and top with berries (using a mix of berries like strawberries, raspberries citrus curls and edible flowers looked terrific in the photo!).
12. Enjoy! ;).
Title: Mango Banana Pie
Ingredients:
- 1 1/2 bananas
- 1 1/4 sugar
- 1/2 powdered ginger
- 1/8 cinnamon
- 1/8 lemon juice
- 1 salt
- 1/4 cornstarch
- 3 cold water
- 3
- 1
Instructions:
1. Combine mango nectar, lemon juice, sugar, ginger, cinnamon and salt. Bring to boil over low heat.
2. Mix cornstarch and water to a smooth paste and stir into mixture. Stir until thickened and clear.
3. (Or you can cook in microwave oven stirring ever minute for 5 minutes total.).
4. Cool.
5. Combine with bananas and pour into baked pie shell.
6. Chill. Serve with whipped cream.
Title: Apple Peach Crisp
Ingredients:
- 1 Splenda sugar substitute
- 2
Instructions:
1. Preheat oven to 425*.
2. Place peaches in an 8x8 (or smaller) baking dish.
3. Sprinkle Oatmeal over Peaches.
4. Sprinkle Splenda over Oatmeal.
5. Bake about 30 mins or until brown and bubbly.
6. Can be topped with FF Whipped Topping.
Title: Everything but the Dishwater Squaw Cake
Ingredients:
- 1 raisins
- 2 water
- 4 flour
- 1 baking powder
- 1 baking soda
- 1/2 salt
- 1 sugar
- 1/2 dark brown sugar
- 1 ground allspice
- 1 cinnamon
- 1 ground cloves
- 1 ground nutmeg
- 1 shortening
Instructions:
1. Preheat oven to 325.
2. Place raisins or other dried fruit in saucepan and cover with water.
3. Bring to a boil and simmer for 15 minutes.
4. Combine all dry ingredients (and molasses, if using.).
5. Stir in melted shortening until batter forms a smooth paste.
6. Add raisins/fruit and the remaining liquid to the batter.
7. Pour into a greased 9 inch cake pan and bake about 1 1/2 hours at 325 degrees.
8. Allow to cool and sit overnight.
Title: Buttery Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 1 vanilla extract
- 1/2 all-purpose flour
- 4 milk
- 1/3 strawberry
Instructions:
1. Beat butter and sugar at medium speed with an electric mixer until light and fluffy.
2. Add eggs, 1 at a time, beating just until the yellow disappears after each addition.
3. Add extracts, beating just until blended. Gradually add flour, beating at low speed until combined.
4. Add milk, beating until smooth. Pour batter into a greased and floured 12-cup Bundt pan.
5. Bake at 325° for 1 hour and 20 minutes or until a long wooden pick inserted in center of cake comes out clean.
6. Cool in pan on a wire rack 15 minutes.
7. Remove from pan; cool completely on wire rack.
8. Serve with desired toppings.
Title: White Fruitcake (Lys Frugtkage - Denmark)
Ingredients:
- 1 butter
- 1 granulated sugar
- 6 eggs
- 1 1/2 flour
- 1 1/2 baking powder
- 1 salt
- 1/2 white wine
- 1 dried fig
- 1 raisins
- 1 candied lemon peel
- 1 candied citron peel
- 1/2 coconut meat
- 2 flour
- 1/2 rum
- 2
Instructions:
1. To the softened butter, gradually add the sugar, creaming well. Add the eggs, one at a time, beating after each addition. Sift the 1 1/2 cups of flour, baking powder and salt and add to the above mixture alternately with the 1/2 cup of wine. Beat well.
2. Combine all of the fruits and nuts and dredge in the 1/2 cup of flour. With the rum add the fruits and nuts to the batter, blending well. Line 2 loaf pans (9 x 5 x 3) or 2 tube pans with brown paper. Pour the batter into the pans, filling about 2/3 full. Decorate with candied fruits or nuts if you wish. Bake about 2 1/2 hours in a slow oven, 275 degrees F. (Place the baking pans in shallow pans 1/4 filled with water to prevent the cakes from scorching on the bottom while they bake.).
3. Cool in pans on racks 20 to 30 minutes. Turn out. Remove brown paper. Return to racks and cool before storing.
4. (I will probably wrap the cakes in rum soaked cheesecloth for 24 hours before storing or freezing.).
Title: Snowballs
Ingredients:
- 1/2 confectioners' sugar
- 1/4 salt
- 1 butter
- 1 vanilla
- 2 1/2 flour
- 1/2 pecans
- walnuts
Instructions:
1. Cream sugar, salt and margarine thoroughly in small mix bowl.
2. Add vanilla.
3. Gradually stir flour into creamed ingredients.
4. Work nuts into dough.
5. Chill well; form into 1-inch balls.
6. Place on ungreased cookie sheet. Bake in 400 degrees oven, 10 to 12 minutes.
7. Roll in confectioners sugar.
8. Cool on rack, roll again in confectioners sugar.
Title: Fried Bananas and Peanut Butter Ice Cream
Ingredients:
- 2 bananas
- 1 white flour
- 2 white flour
- 1 cold water
- 1/4 peanut butter
- 1 sugar
- 2
- 5
- 2
Instructions:
1. Use a potato masher to mix the peanut butter and ice cream. Cover and put in the freezer for at least one hour.
2. Use the two tablespoons of flour to coat the sliced bananas with a thin layer of flour.
3. Mix the ice, water, and flour. Gently mix together. The more you mix, the less crunchy your batter will be.
4. Heat the oil on medium high heat. Once hot, dip the bananas in the batter and fry in batches. Sprinkle the fried bananas with sugar while they're still hot.
5. Serve with ice cream and enjoy.
Title: Crêpes De Citron
Ingredients:
- 1 all-purpose flour
- 1/2 milk
- 2 eggs
- 1/2 water
- 2 butter
- 1 powdered sugar
- 2 lemon juice
- 1 1/2 lemon zest
- 1/4 salt
Instructions:
1. Whisk all the ingredients vigorously until the crepe batter is completely smooth; allow it to rest in the refrigerator for at least 20 minutes before making into crepes.
2. Melt a little butter in a crepe pan or large skillet over low-medium heat.
3. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath.
4. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm.
5. Repeat with the remaining batter.
Title: Ila's Apple Crisp
Ingredients:
- 1 apple
- 3/4 oatmeal
- 1/2 flour
- 1/2 brown sugar
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 butter
- margarine
Instructions:
1. Preheat oven to 375 degrees.
2. Dump apples into a greased 8x8 inch pan.
3. Mix together remaining ingredients and spread over apples. Bake for 35 minutes.
Title: Stollen Bread and Butter Pudding
Ingredients:
- 1 butter
- 2 cherries in syrup
- 3 1/2 eggs
- 2 heavy whipping cream
- 2 milk
- 8 powdered sugar
- 12
- 3 -4
- 1/8
Instructions:
1. Slice the Stollen thinly and spread one side with butter.
2. Stack in slightly angled layers in a large lightly buttered oven proof dish.
3. Scatter cherries in between layers, if desired.
4. TO PREPARE THE CUSTARD:
5. Beat the eggs and the yolks with the cream, milk, superfine sugar and the almond extract.
6. Slowly pour over the Stollen slices, pressing them down into the liquid so they are well soaked.
7. Refrigerate for one to two hours or until custard mixture is absorbed.
8. TO BAKE THE PUDDING:
9. Preheat oven to 350 degrees F.
10. Place the dish in a roasting pan and when ready to bake, pour boiling water in the roasting pan to come halfway up the baking dish sides.
11. Carefully place in the oven and bake for about 40 minutes or until the top is light golden brown and crisp.
12. Cool for 10-15 minutes.
13. Sift powdered sugar over the top. Serve with warm custard.
Title: Pumpkin Oatmeal Muffins
Ingredients:
- 1 1/4 all-purpose flour
- 3/4 granulated sugar
- 1 1/2 cinnamon
- 1/2 nutmeg
- 1/2 ground cloves
- 1/2 ginger
- 1 salt
- 1 baking powder
- 1/2 baking soda
- 1 oatmeal
- 1 1/4 pumpkin puree
- 1/4 milk
- 1/2 eggs
- 2
Instructions:
1. Preheat oven to 350°F Line muffin tins with paper liners or spray with cooking spray.
2. In a large bowl, whisk all of the dry ingredients together.
3. In a separate bowl, combine the pumpkin puree, beaten eggs, milk and oil and whisk until combined.
4. Pour the pumpkin mixture into the dry mixture, and stir gently just until combined (do not over beat).
5. Using an ice cream scoop, divide the batter into 14 muffin tins.
6. Bake for 15 - 20 minutes, or until cooked in the centre.
7. Let cook in the pan for 5 minutes, then cool on a rack.
8. Store in an airtight container in the fridge.
Title: Macaroon Cake
Ingredients:
- 4 butter
- 4 sugar
- 3 vanilla essence
- 1 flour
- 6 salt
- 1/8 baking powder
- 1 milk
- 2 sugar
- 3 coconut
- 4
- 1 1/2
Instructions:
1. Cream the butter and sugar, add the egg yolks and vanilla essence.
2. Beat well.
3. Add sifted dry ingredients alternately with milk.
4. Spread in a greased shallow tin and cover with the macaroon mixture.
5. Macaroon mixture: Beat the eggwhites until quite stiff, fold in sugar and coconut.
6. Bake for 40-45 minutes at 350 deg F.