lumicero/recipes-ing2inst huggingface dataset:
Title: Rainbow White Cake
Ingredients:
- 1 butter
- 1/2 vegetable shortening
- 3 granulated sugar
- 5 eggs
- 3 all-purpose flour
- 2 baking powder
- 1/4 salt
- 1/2 buttermilk
- 1/2 vanilla extract
- 2
- 1/4
Instructions:
1. Preheat oven to 350º F. Prepare five 6 inch cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.
2. Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.
3. Sift together flour, baking powder, and salt. Pour milks, almond, and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.
4. Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.
5. Evenly distribute cake batter between 5 bowls. Add colors of your choosing. Pour batter into pans and place pans into oven. Bake for 20-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. I always check mine a few minutes early as white cake can overcook and become dry quickly. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.
6. Frost cake as desired.
Title: Royal Icing
Ingredients:
- 2 confectioners' sugar
- 4
- 1
Instructions:
1. Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more.
2. If icing is too thick, add more egg whites; if it is too thin, add more sugar.
3. The icing may be stored in an airtight container in the refrigerator for up to 3 days.
Title: Black and White Chocolate Chip Cookies
Ingredients:
- 2 unsifted flour
- 1 baking soda
- 1/2 salt
- 1 butter
- 3/4 sugar
- 3/4 brown sugar
- 2 vanilla
- 2 eggs
- 1/2 white chocolate chips
- 1/2 walnuts
- 1/2 unsifted flour
- 1/2 baking soda
- 1 salt
- 1 butter
- 1 3/4 sugar
- 1/4 brown sugar
- 1 vanilla
- 1/2 eggs
- 1 white chocolate chips
- 3/4 pecans
- 3/4
- 2
- 1/2
- 1
Instructions:
1. Preheat oven to 375°F.
2. Stir flour with baking soda and salt, set aside.
3. In a large bowl, beat butter with sugars at medium speed until creamy and lightened in color (about 4 minutes).
4. Add vanilla and eggs, one at a time, mix on low speed until incorporated. Gradually blend dry mixture into creamed mixture.
5. Stir in nuts, butter brickle and chocolate chips.
6. Form tablespoons sized balls of both white and black cookie doughs and then press a black ball together with a white ball and place on an ungreased baking sheet (usually about 6 will fit on a standard baking sheet).
7. Bake for 9 to 11 minutes or until golden brown on the white side. If the black cookie dough becomes too sticky to work with refrigerate it for a few minutes to firm it up. Makes about 8 dozen cookies.
Title: Pear Crisp
Ingredients:
- 4 -5 pears
- 2 lemon juice
- 3/4 dried cherries
- 6 raisins
- 2/3 butter
- 2/3 margarine
- 2/3 all-purpose flour
- 1/2 rolled oats
- 1 brown sugar
- 1/2 pecans
- walnuts
- ground cinnamon
- ground allspice
- nutmeg
- vanilla ice cream
Instructions:
1. Preheat oven to 375* F.
2. Halve and core pears; slice about 1/2 inch thick. toss with lemon juice.
3. Combine pears and dried fruit in a 9 x 13- inch baking dish.
4. In a medium bowl, mix butter and flour with a fork or your fingers until crumbly.
5. Mix in rolled oats, brown sugar, nuts and spices.
6. Sprinkle mixture evenly over fruit and press down lightly.
7. Bake 20 to 25 minutes until pears are tender. (Check with the tip of a sharp knife or a pick.).
8. Serve warm with vanilla ice cream, creme fraiche, or whipped cream, if desired.
Title: Coffee Creme Caramels
Ingredients:
- 1 1/3 sugar
- 1/4 water
- 2 instant coffee granules
- 4 eggs
- 3 dark rum
- 2
Instructions:
1. Preheat oven to 330°F Place six, ½ cup ramekins in baking pan large enough to hold them. Place pan in oven until ramekins are hot, about 10 minutes.
2. Bring 1 cup sugar and ¼ cup water to boil in small pan, stirring, until sugar dissolves. Continue boiling, without stirring, until golden-brown, swirling occasionally, about 6 minutes. Immediately pour into ramekins, distributing evenly. Quickly rotate ramekins to coat sides (wear oven gloves as ramekins will be HOT!). Cool.
3. Bring milk to boil in small saucepan. Remove from heat. Stir in coffee granules.
4. Whisk eggs, yolks and 1/3 cup sugar to blend in large bowl. Gradually whisk in hot milk. Stir in rum. Divide among ramekins.
5. Pour enough hot water into baking pan to come halfway up the sides of ramekins. Bake until edges are set, about 1 ¼ hours. Remove from water and refrigerate about 6 hours.
6. Run a sharp knife around edges of cooled custards to loosen. Invert onto plates and serve.
Title: Hazelnut Pudding
Ingredients:
- 1/2 butter
- 2/3 confectioners' sugar
- 6 eggs
- 1 brandy
- 1/2 granulated sugar
- 6 hazelnuts
- 2 3/4 salt
- 1
Instructions:
1. Butter 10 6-ounce ramekins.
2. Cream butter with confectioners' sugar.
3. Beat in egg yolks one at a time.
4. Beat in brandy.
5. In a separate bowl, beat egg whites until foamy.
6. Gradually beat in granulated sugar.
7. Fold toasted nuts, bread crumbs, and salt into the creamed butter mixture.
8. Add one third of the egg whites; continue folding.
9. Fold in remaining egg whites.
10. Turn mixture into ramekins and cover each ramekin with aluminum foil.
11. Place in water bath.
12. Bake in 350-degree oven 35 to 40 minutes or until puddings are firm.
13. To serve, turn warm pudding out of ramekin onto plate.
14. Sprinkle with confectioners' sugar.
15. Garnish with crème anglaise or fresh strawberries.
Title: Carla Hall's Cranberry Apple Pie
Ingredients:
- 1/3 water
- 1 salt
- 1 sugar
- 2 all-purpose flour
- 1 butter
- 4 granny smith apples
- 1/2 frozen cranberries
- 1/2 dried cranberries
- 1 salt
- 1/4 brown sugar
- 1/4 granulated sugar
- 1/4 nutmeg
- 1/2 cinnamon
- 1 lemon
- 2 cornstarch
- 1 vanilla
- 1/4 water
- 1 brown sugar
- 3/4 all-purpose flour
- 1/2 cinnamon
- 1/3 pecans
- 1/2 butter
Instructions:
1. For flaky pie crust(if using storebought crust, skip this):
2. Combine water, salt, and sugar in measuring cup. Stir and place cup in fridge for at least 15 min (to chill water and to dissolve sugar and salt). If possible, chill mixing bowl and paddle attachment if possible.
3. Combine flour and butter pieces in mixing bowl. On medium speed with mixer, cut butter into flour until butter pieces are the size of small pebbles. With the mixer running, pour the water from previous step into the butter mixture. Mix until the dough comes together.
4. Separate the dough into 2 disks. Wrap each with film and chill.
5. Roll chilled pastry dish out to fit a 9-inch pie dish. Prick all over dough with a fork. Bake on 375 for 10-15 minutes, or until it is lightly golden. Set aside to cool.
6. For Cranberry Apple Filling:
7. In a large bowl, combine apples and cranberries (frozen and dried) Stir in salt, sugars (brown and granulated), nutmeg, and cinnamon. Stir in the zest and juice of 1 lemon. If you don't like cranberries try dried cherries or raisins instead.
8. In a small bowl, combine water, cornstarch, and vanilla. Quickly stir mixture into apples. Adjust seasoning if desired.
9. Fill pie dish with apple filling.
10. For Crumble Topping:
11. Place all the topping ingredients into food processor and process until butter has been cut into the mixture. Carla tip: if you overmix your crumble just add extra nuts or oatmeal.
12. Sprinkle topping over top of pie filling. Bake at 375 degrees F for 30 minutes.
13. Enjoy!
Title: Lime Shortbread Cookies With White Chocolate and Almonds
Ingredients:
- 2 all-purpose flour
- 1/2 powdered sugar
- 1/2 salt
- 1 unsalted butter
- 3 lime peel
- 1 vanilla extract
- 3 1/2 white chocolate
- 1/2
Instructions:
1. Preheat oven to 325°F Butter 13x9x2 inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter, 2 tablespoons lime peel, and vanilla; process just until blended and dough forms clumps. Press evenly into prepared baking pan. Pierce dough all over with fork. Using sharp knife, cut dough into 12 inch squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.
2. Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes. Remove from oven. Using sharp knife, immediately recut shortbread, gently separating triangles. Cool shortbread in pan on rack.
3. Place white chocolate in small metal bowl. Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth. Remove bowl from over water. Using fork, drizzle melted chocolate in zigzag pattern over shortbread. Sprinkle evenly with almonds and remaining 1 tablespoon lime peel. Let stand until chocolate sets, about 1 hour.
Title: Apple-Raspberry Crisp
Ingredients:
- 4 gala apples
- 2 braeburn apples
- 1/3 frozen unsweetened raspberries
- 2 maple syrup
- 1 cornstarch
- 1/2 vanilla extract
- 8 apple pie spice
- 1/2 pecans
- vanilla ice cream
Instructions:
1. Heat oven to 375 degrees.
2. Coat a 1 1/2 quart shallow baking dish with nonstick spray.
3. Toss apple slices, frozen raspberries, maple syrup, cornstarch, vanilla and spice in large bowl.
4. Evenly spread into prepared baking dish; cover with foil.
5. Bake 45 minutes.
6. Remove foil, crumble shortbread cookies on top and sprinkle with pecans.
7. Bake uncovered 10 minutes more or until fruit is tender and mixture is bubbly.
8. Serve warm or at room temperature with vanilla ice cream, if desired.
Title: Root Beer Float Cupcakes
Ingredients:
- 1 eggs
- 1 1/4 vanilla extract
- 1/4
- 2
- 1
- 15 -20
Instructions:
1. Preheat oven to 350*. Line 24 muffin cups with paper baking cups. Combine cake mix, root beer, oil, eggs and vanilla in a large bowl. Beat with an electric mixer on low speed until moistened. Beat on medium speed for 3 minutes. Divide batter evenly among prepared muffin cups.
2. Bake cupcakes until toothpick inserted in centers come out clean, 20-30 minutes. Cool in pan for 3 minutes. Remove cupcakes from pan; place on wire racks to cool completely.
3. Combine frosting and whipped topping in a small bowl; stir gently to mix. Spread frosting mixture on top of cooled cupcakes.
4. Sprinkle crushed candy evenly on top of frosted cupcakes.
Title: Spiced Cupcakes
Ingredients:
- 1 1/2 sugar
- 1/2 butter
- 2 eggs
- 1/2 milk
- 2 1/2 flour
- 1/2 vanilla extract
- 2 cinnamon
- 2 nutmeg
- 1 ginger
- 1 ground cloves
- 1 1/2 baking soda
- 1 hot water
Instructions:
1. Preheat oven to 350ºF or 325º for convection oven. Insert paper muffin liners.
2. Cream the butter and sugar. Add eggs one at a time and mix until well blended.
3. Measure out the milk and the flour. First, add about 1/4th cup of the flour, mix well. Then add a little bit of milk, mix well. Alternate until milk and flour are mixed inches Add the vanilla. Add the spices. Add the baking soda, mix well. Add the hot water and mix until there aren't any more lumps.
4. Pour batter into prepared pans.
5. Bake for about 20 minutes, or until a toothpick stuck in the center comes out clean.
Title: Crescent Roll Cookie Bars
Ingredients:
- 2 cream cheese
- 2 sugar
- 1 egg
- 1 vanilla
- 1 sugar
- 1/4 cinnamon
- 1
Instructions:
1. Put 1 package rolls in a 9x13-inch pan.
2. Push together to seal perforations.
3. Mix cream cheese, 1 cup sugar, egg and vanilla.
4. Spread on top of crescent crust.
5. Cover with remaining package of crescent rolls.
6. Sprinkle with the 1/4 cup of sugar and 1 tsp of cinnamon stirred together.
7. Bake at 325° for 30-40 minutes or till nicely browned.
Title: Cocoa Drops Cookies (Gift Mix in a Jar)
Ingredients:
- 2 flour
- 1 baking soda
- 1/2 salt
- 1 brown sugar
- 1/2 cocoa powder
- 1 walnuts
- 1/2 solid shortening
- 1/2 milk
- 2 eggs
- 1 vanilla extract
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the flour, baking soda, salt, brown sugar, cocoa powder and then walnuts - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. COCOA DROPS COOKIES GIFT TAG:.
6. Additional ingredients to be added by the recipient: 1/2 cup solid shortening (Crisco), 1/2 cup milk, 2 eggs and 1 tsp vanilla extract.
7. COOKIE INSTRUCTIONS:
8. Preheat oven to 375.
9. In a large bowl, blend the shortening, milk, eggs and vanilla extract.
10. Add the contents of the jar, and stir until well mixed.
11. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
12. Bake for 10-12 minutes, or until the edges are light brown in color.
13. Allow to cool for 2 minutes on the baking sheet, then transfer to wire racks and cool completely.
14. Serve immediately or store in an airtight container for up to 1 week.
Title: Salted Golden Caramel Bars
Ingredients:
- 8 corn syrup
- 3/4 sweetened condensed milk
- 2/3 light brown sugar
- 1/2 granulated sugar
- 1/4 unsalted butter
- 4 sea salt
- 1 vanilla extract
- 1 1/2
- 1/4
Instructions:
1. Liberally oil a large mixing bowl and a 9-by-13 inch baking dish. Place cereal in bowl and set it and dish aside.
2. In a medium saucepan over medium-high heat, combine corn syrup, condensed milk, sugars, butter and sea salt. Allow mixture to come to a boil, while stirring continuously until a light golden brown, 5 to 6 minutes.
3. Remove mixture from heat, stir in vanilla, and immediately pour over cereal. Stir to completely mix, and then evenly spread in prepared baking pan.
4. Set aside to let cool, about 45 minutes. Invert and release from pan. Drizzle with melted chocolate and refrigerate until set, about 15 minutes. Cut into 16 bars.
Title: Best Banana Pudding
Ingredients:
- 1 instant vanilla pudding
- 1 water
- 1 1/2 bananas
- 1 sweetened condensed milk
- 6
- 1
Instructions:
1. Whip cream until thick.
2. Beat milk,water and pudding with a wire whisk.Chill 5 minutes.
3. Fold in cream.
4. Put1 cup pudding mixture in bottom of a large glass bowl.
5. Now a layer of cookies.
6. Now a layer of sliced bananas.
7. Repeat layers with cookies on top.
8. Chill 24 hours.
Title: Carrot Oatmeal Cookies
Ingredients:
- 1/2 carrot
- 1/2 rolled oats
- 1/4 maple syrup
- 1 light brown sugar
- 1/2 cinnamon
- 1/2 baking powder
- 1/2 vanilla extract
- 1/4 olive oil
- 1/2 whole wheat flour
Instructions:
1. .Combine the wet ingredients then add the dry ingredients.
2. Scoop dough onto cookie sheet and bake at 375 degrees F for 10-12 minutes.
Title: Orange Jello Salad
Ingredients:
- 2 mandarin oranges
- 1 boiling water
- 2
Instructions:
1. Put dry Jello in the bottom of 9” x 13” glass dish.
2. Add boiling water, and stir until completely dissolved.
3. Add mandarin oranges, spreading them out in the pan.
4. Stir in sherbet until it is completely melted.
5. Chill in fridge overnight, until it is set.
6. Slice and serve!
Title: Ambrosia De Laranja - Brazilian Orange Pudding
Ingredients:
- 6 eggs
- 1/2 orange zest
- 2 sugar
- 1/2
Instructions:
1. Preheat oven to 300°F.
2. Mix all ingredients well with a spoon and pass through a strainer.
3. Pour into an 8 x 6 inch Pyrex and bake for 20 minutes or until sides start to brown and become crunchy and top is golden brown.
Title: Grilled Pineapple and Banana With Honey
Ingredients:
- 1 1/2 butter
- 1/4 creamed honey
- 2 rum
- 1/8 mixed spice
- 1 pineapple
- 2 bananas
Instructions:
1. Melt butter with honey.
2. Add rum and mixed spice.
3. Place pineapple and banana onto oven tray.
4. Brush with honey mixture.
5. Grill (broil) for 3-4 minutes, turning once, until golden brown.
6. Serve with thick cream or ice cream.
Title: Ginger Pear Upside-Down Cake
Ingredients:
- 3 unsalted butter
- 1/2 light brown sugar
- 1 1/2 ground cinnamon
- 4 -5 pears
- 8 unsalted butter
- 3/4 light-brown sugar
- 2 fresh ginger
- 3 eggs
- 2/3 molasses
- 3 unbleached all-purpose flour
- 1 1/2 baking powder
- 1 1/2 baking soda
- 1/2 salt
- 1 1/2 buttermilk
Instructions:
1. Preheat the oven to 325 degrees Fahrenheit. Oil a 9-inch springform pan, and line the bottom with a 10-inch circle of parchment paper.
2. To make the topping, combine 3 Tbs butter, ½ cup brown sugar, and cinnamon in a medium saucepan. Melt the butter over medium heat for about 1 minute; then pour the mixture into the prepared springform pan, completely coating the parchment paper. Place the quartered pears on top of the butter-sugar mixture, lining the pieces up tightly in a decorative circle so that none of the bottom shows through.
3. To make the batter, cut 2 sticks of butter into 1-inch pieces, and put them in a large mixing bowl. Add ¾ cup brown sugar, and cream the mixture on medium speed for 3-5 minutes, until it is smooth and a pale tan color. Add the grated ginger, and beat 1 minute more.
4. Add the eggs one at a time, beating on low speed and making sure that each egg is fully incorporated before adding another. When all the eggs have been added, slowly pour in the molasses and beat to fully mix.
5. In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to fully combine.
6. Alternately add small amounts of flour and buttermilk to the batter, stirring and folding with a rubber spatula until the dry ingredients are just absorbed. Do not overmix the batter.
7. Carefully transfer the pan to the center rack of the oven, and bake for about 1 hour and 45 minutes, until a skewer inserted in the cake’s center comes out clean. Let the cake cool in the pan for 10 minutes on a wire rack. Cover the pan with an upside-down serving plate; then carefully invert them together. Release the sides of the pan, and lift it away. Gently lift the pan’s base off the cake, and peel away the parchment paper. Allow the cake to cool for a half hour or so, and serve warm, with whipped cream.
Title: Linzer Torte
Ingredients:
- 1 unsalted butter
- 1 sugar
- 3 eggs
- 1/2 brandy
- 1 lemon, juice and zest of
- 1 flour
- 2 baking powder
- 1
- 2
Instructions:
1. Preheat oven to 350°F.
2. Beat egg yolks.
3. Whip egg whites to stiff peaks.
4. Cream butter and sugar until light and fluffy.
5. Add beaten egg yolks, almonds and brandy and lemon rind and juice.
6. Sift flour and baking powder together and add gradually to creamed mixture.
7. Fold in stiffly-beaten egg whites.
8. Roll out 2/3 of the dough and line a 9" springform pan, with the bottom thicker than sides.
9. Fill with jam.
10. Roll remaining dough, cut into strips and place into crisscrosses on top.
11. Bake for 45 minutes.
12. Before serving, fill any hollows with jam.
Title: Chocolate Candy Cane Cookies
Ingredients:
- 1 3/4 all-purpose flour
- 1/2 salt
- 1/4 sugar
- 1 unsalted butter
- 3/4 egg
- 1 powdered sugar
- 2 unsalted butter
- 3/4
- 2
- 1/2
Instructions:
1. For cookies:.
2. Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended.
3. Refrigerate dough 1 hour.
4. Preheat oven to 350°F Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart.
5. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp).
6. Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
7. For filling:
8. Using electric mixer, beat powdered sugar and butter in medium bowl until well blended.
9. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread some filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere.
10. Repeat with remaining cookies and peppermint filling.
11. Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling).
12. (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.).
Title: Marra's Low Fat Sugar Lemon Loaf
Ingredients:
- 1/4 butter
- 1/4 margarine
- 1/4 unsweetened applesauce
- 1/2 sugar
- 1/2 Splenda sugar substitute
- 1/2 egg substitute
- 1 1/2 eggs
- 1 1% fat buttermilk
- 1/2 all-purpose flour
- 1/2 baking powder
- 1 salt
- 1 lemon, zest of
- 1/4 Splenda sugar substitute
Instructions:
1. Beat butter in a big bowl with sugar, Splenda and apple sauce and 1/4 cup egg substitute.
2. Add the rest of egg substitute (or second egg) and beat. Add the milk.
3. In another bowl, mix flour, baking powder, salt and lemon peel as well as almond extract if using. . Pour into egg mixture. Mix only to wet.
4. With a spoon, pour in a greased loaf pan of 8 x 4 inch.
5. Cook in the oven at 350°F for 45 minutes to 1 hour until the loaf is cooked. Remove from oven and put on glaze.
6. Glaze: Put lemon juice and Splenda in a small saucepan. Heat and stir to dissolve sugar. Spoon over warm loaf.
7. Let cool in the pan for 10 minutes. Remove from the pan, cool and wrap.
Title: Italian Sponge Layer Cake W/Strawberries & Whipped Cream
Ingredients:
- 12 sugar
- 1 vanilla
- 2 cake flour
- 1 baking powder
- 2 heavy whipping cream
- 12 sugar
- 3 vanilla flavoring
- 6 -8 frozen sweetened strawberries
- 1
- 3
Instructions:
1. In large bowl, beat egg yolks until thick and lemon colored.
2. Add sugar and continue beating until thoroughly mixed. Add flavor.
3. Mix flour and baking powder together. Fold into egg yolk mixture.
4. In separate large bowl,beat whites until they hold their peaks. Gently fold into egg/flour mixture.
5. Pour into UNGREASED tube pan and bake 350* for 40 - 50 minutes. Cake will raise above top of pan and be golden brown.
6. Insert neck of heavy long necked bottle into neck of tube and invert cake over bottle to hang upside down until cooled.
7. Slice into 3 layers
8. Add sugar and vanilla to whipping cream and whip till stiff (Do not overbeat) Spread between layers, top and around sides of cake. Decorate top with fresh berries.
9. Use SERRATED knife in 'sawing' motion to slice, and pour thawed strawberries over individual slice.
Title: A Dream of Peaches N Cream Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 water
- 1 1/3 sugar
- 4 cornstarch
- 1/2 sour cream
- 1 1/4
- 4
- 1
Instructions:
1. Make the cake per the boxes directions and bake in 2 round pans.
2. Cool cake and split each cake layer in half making 4 layers.
3. Cook the peaches with the next 3 ingredients until thick.
4. Cool the peaches until they are completely cool.
5. Place a 1/3 of the peach mixture on bottom layer; cover with a third of the sour cream. Repeat the layering twice use the whipped cream to ice the sides and top of the cake.
6. Chill the cake until set.
Title: Apple Pudding Cake
Ingredients:
- 1/2 butter
- 1 margarine
- 1 1/2 sugar
- 2 apples
- 1 flour
- 1 baking soda
- 1 ground cinnamon
- 1 ground allspice
- 1 salt
- 1 walnuts
- 1 raisins
- 1/2 butter
- 1 margarine
- sugar
- orange, juice and rind of
Instructions:
1. cream 1/2-c.
2. butter and 1c.
3. sugar until light and fluffy.
4. blend in grated apples.
5. sift together dry ingredients and stir into apple mixture.
6. stir in nuts and raisins.
7. spread batter in a lightly greased and floured 13x9x2"pan.
8. bake in a 350-f.
9. oven for 40 minutes.
10. combine 1-tblsp.
11. butter and 1/2-c.
12. sugar, orange peel and juice.
13. bring to a boil over moderate heat.
14. reduce temperature and simmer until sugar is dissolved.
15. pour over cake when it comes from the oven.
16. cut into servings.