lumicero/recipes-ing2inst huggingface dataset:
Title: Coconut-Caramel Custard
Ingredients:
- 1/4 sugar
- 1/4 hot water
- 1 coconut milk
- 1 milk
- 1/4 sugar
- 4 eggs
- 1 vanilla extract
Instructions:
1. Preheat the oven to 325F.
2. Make the caramel: Cook the sugar in a small heavy saucepan over low heat, swirling the pan constantly, until brown.
3. Stir the hot water into the caramel, being careful to guard against splattering (the mixture will bubble vigorously).
4. Boil the mixture, swirling the pan occasionally, until the sugar is thoroughly dissolved, about 2 minutes.
5. Pour the caramel syrup into a 1-quart souffle dish or five 4-ounce ramekins.
6. Tilt the molds to coat all of the surfaces with caramel.
7. Make the custard: Combine the coconut milk, milk and sugar in a medium saucepan over low heat.
8. Scald until the sugar dissolves completely.
9. Remove from heat.
10. In a large bowl, whisk the eggs and vanilla.
11. Gradually whisk the hot coconut milk mixture into the eggs, blending thoroughly.
12. Strain the custard through a fine sieve into a bowl.
13. Carefully pour into the caramel-lined souffle dish or ramekins.
14. Line a large roasting pan with 2 layers of paper towels (see Note).
15. Put the souffle dish in the roasting pan and add hot water to reach halfway up the side of the dish.
16. Bake in the center of the oven for 50 minutes (30 minutes if using ramekins), or until a knife inserted in the center comes out clean.
17. Be careful not to let the water boil; do not disturb the custard while baking.
18. This is the only"secret" to producing a smooth and velvety custard.
19. Remove the souffle dish immediately from the hot water.
20. Allow to cool in a cold-water bath.
21. Chill thoroughly.
22. To serve, run a knife around the edge of the custard and turn out onto dessert plates.
23. Serve with whipped cream, if desired.
24. Note: The paper towels in the roasting pan serve a twofold purpose: First, they allow the hot water to circulate under the souffle dish while baking to distribute the heat evenly; second, if using small ramekins, it stabilizes them and keeps them from moving around while baking.
Title: Cappuccino Bread Pudding
Ingredients:
- 1/2 sugar
- 2 eggs
- 6 half-and-half
- 4 sugar
- 3 water
- 3 heavy cream
- 1/3 unsalted butter
- 1/2 cinnamon
- 1/4
- 3/4
- 2
Instructions:
1. Make custard:
2. In a small saucepan combine espresso or coffee and 2.
3. tablespoons sugar and boil until reduced to about 1/4 cup.
4. Cool syrup.
5. In a large bowl whisk together whole eggs, egg yolks,.
6. remaining 1/2 cup sugar, half-and-half and syrup.
7. Preheat oven to 325°F.
8. Spread bread cubes in a 9-inch square baking dish and sprinkle.
9. with almonds if using.
10. Pour custard over bread, making sure allbread cubes are covered, and let stand 30 minutes.
11. Put baking dish in a larger pan and add enough water to pan to.
12. reach halfway up sides of dish.
13. Bake bread pudding in middle of.
14. oven 55 minutes, or until golden brown and center is set.
15. Make caramel sauce:
16. In a small heavy saucepan combine sugar and water and bring to.
17. a boil, stirring until sugar is dissolved.
18. Boil syrup, without stirring but swirling pan occasionally, until deep golden caramel.
19. Remove pan from heat and add cream slowly (mixture will.
20. bubble up).
21. Cook sauce over low heat, stirring, until smooth and caramel is dissolved.
22. Add butter and stir until melted.
23. Serve bread pudding with warm caramel sauce and cinnamon whipped cream.
24. Serves 6 to 8.
Title: Ultimate Chocolate Strawberry Trifle
Ingredients:
- 1 instant chocolate pudding mix
- 1 water
- 1/2 sweetened condensed milk
- 1 fresh strawberries
- 1
Instructions:
1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In large bowl, combine pudding mix, water, and sweetened condensed milk. Mix until smooth, then fold in 8 ounces of the extra creamy whipped topping until no streaks remain.
3. In trifle bowl or glass serving dish place half the brownies, half the pudding mixture, half the strawberries, and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
Title: Black Bean Brownies
Ingredients:
- 1 1/2 whole wheat flour
- 1 salt
- 1 baking powder
- 2 1/4 raw sugar
- 1 1/4 instant coffee powder
- 4 black beans
- 1 vanilla
- 1 water
- 1
Instructions:
1. Preheat the oven to 350 degrees.
2. Combine all the dry ingredients.
3. Drain a can of black beans and rinse thoroughly until the water runs clear. Return the black beans back to the can and fill with water. Puree the beans and water. Add the puree to the dry mix along with the vanilla and extra cup of water. Stir to combine.
4. Pour the batter into a greased 9×13 pan. Bake for 25-30 minutes, rotating the pan around halfway through. When the brownies are finished they should be firm in the center and the edges will be slightly puffy and starting to pull away from the sides.
5. Let brownies cool completely then use a 2×2 in cookie cutter to cut into 24 squares.
6. Optional: 1 1/2 cup walnuts (will add extra calories, though!).
Title: Apple Cider Pound Cake
Ingredients:
- 3 all-purpose flour
- 2 sugar
- 1 light brown sugar
- 1 pumpkin pie spice
- 1/2 baking powder
- 1/2 salt
- 6 eggs
- 1 unsalted butter
- 1 unsweetened apple cider
- 1/2 vegetable shortening
- 1 vanilla extract
- 2 powdered sugar
- 2 1/4 unsalted butter
- 3 unsweetened apple cider
- 3 fresh lemon juice
- 1
Instructions:
1. Preheat oven to 325°; spray 10-inch tube pan with baking spray with flour.
2. In a large bowl, whisk together the flour, sugar, brown sugar, pumpkin pie spice, baking powder, and salt.
3. Add eggs, butter, apple cider, shortening, and vanilla to flour mixture.
4. Using an electric mixer on medium speed, beat for 1 minute, until blended.
5. Scrape sides and bottom of bowl with a spatula; beat on high for 2 minutes.
6. Gently stir in dried apples.
7. Spread batter evenly in prepared pan.
8. Bake for 80-90 minutes or until pick comes out clean.
9. Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
10. When cake is cooled, make icing-in a small bowl, whisk together the icing ingredients until blended and smooth; use immediately.
11. Drizzle icing over top of cooled cake.
Title: Game of Thrones Red Velvet Cupcakes With Cream Cheese Frosting
Ingredients:
- 1 1/2 granulated sugar
- 2 1/2 cake flour
- 2 cocoa powder
- 1 baking soda
- 1 salt
- 1/2 buttermilk
- 1 eggs
- 2 vanilla extract
- 2 vinegar
- 1 cream cheese
- 1/2 unsalted butter
- 8 confectioners' sugar
- 1/2 vanilla extract
- 2
- 1 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. For the cupcakes, mix dry ingredients together in one bowl and mix wet ingredients together in a second bowl. Pour the wet mixture into the dry and mix until combined. Fill lined cupcake tins until 2/3 full with batter.
3. Bake cupcakes 15-20 minutes and cool completely.
4. For the frosting, mix butter and cream cheese until smooth. Slowly mix in confectioner's sugar. Add vanilla extract. Frost cupcakes using a piping bag (or using a plastic freezer bag with the tip cut off).
5. Frost cupcakes using a piping bag (or using a plastic freezer bag with the tip cut off). Liberally pour red dye over the top of the frosted part of the cupcake.
6. For the decoration, print 3 sets of Game of Thrones Sigils here: https://www.pinterest.com/pin/398005685788894620/.
7. Glue half a skewer to a toothpick and add a sigil to each topper, insert into cupcake.
8. Enjoy carefully! Lanister blood is hard to clean off of carpets.
Title: Basic Sugar Cookie Dough from Good Housekeeping
Ingredients:
- 2 3/4 all-purpose flour
- 1/4 baking soda
- 1/4 salt
- 1 butter
- 3/4 granulated sugar
- 1 egg
- 1 vanilla extract
Instructions:
1. On waxed paper, combine flour, baking soda, and salt.
2. In large bowl, with mixer on medium speed, beat butter and sugar 1 minute or until creamy, occasionally scraping bowl with rubber spatula. Add egg and vanilla, beat until well mixed. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. **This recipe calls for butter with no substitutions because the butter not only gives the best flavor, but also makes the dough more manageable. Margarines and spreads are too soft to produce a dough that can be rolled easily.
3. Cover with plastic wrap; refrigerate 1 hour for easier handling.
4. Heat oven to 400*.
5. Lightly flour your rolling surface, roll out 1/3 of the dough at a time. Keep remaining dough refrigerated.
6. Place cut cookies about an inch apart on ungreased cookie sheets.
7. Bake 5 to 9 minutes or until edges are lightly golden brown. Remove immediately from cookie sheets place onto cooling racks.
Title: Apple Crisp/crumble for Passover and All Year
Ingredients:
- 4 1/2 - 5 1/2 potato starch
- 2 eggs
- 1 1/2 sugar
- 1 salt
- 1 baking powder
- 2 apples
- 3 sugar
- 8 -10 cinnamon
- 3/4 lemon juice
- 1 1/2 water
- 2
- 1/2
Instructions:
1. Crumble:.
2. Combine all ingridients until crumbs form. DO NOT OVERMIX. Add more potato starch if needed. Refrigerate for 1/2 hour.
3. Filling:.
4. Peel and thinly slice apples. (You can use a food processor or do it by hand.) Add remaining ingredients.
5. Place 2/3 of crumbs on the bottom of 2 round 9 inch pans. Divide filling between both pans. Sprinkle remaining crumbs on top. Bake at 350 for 1 hour or until ready.
Title: Apricot Macadamia Snowballs
Ingredients:
- 6 sugar
- 1 sweetened coconut
- 1/4
- 1
Instructions:
1. Using a food processor, blend all the ingredients except the coconut, pulsing until mix forms a mass.
2. Form rounded teaspoons of mix into balls.
3. Roll and press coconut into the balls.
4. Chill, loosely covered for at least 4 hours or overnight.
Title: Logger's Peanut Butter Cookies
Ingredients:
- 1/4 shortening
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1/2 raisins
- 1/2 peanut butter
- 1 vanilla
- 3/4 flour
- 1/4 whole wheat flour
- 1/4 salt
- 1 baking soda
- 1/2 rolled oats
Instructions:
1. Measure raisins into a little bowl and add just enough boiling water to cover and let stand (keeps them from drying out).
2. Cream shortening, sugar, eggs, and vanilla. Add peanut butter. Remove liquid from raisins and add them too and continue to mix.
3. In a separate bowl combine dry ingredients.
4. Slowly add to creamed mixture.
5. Drop by tsp and press with fork both ways.
6. Bake at 375' for 8 - 10 minutes.
Title: Brownie - Peanut Butter Cake (By: Betty C)
Ingredients:
- 20 water
- 1/4 eggs
- 1/2 cream cheese
- 2 peanut butter
- 8 powdered sugar
- 1
- 1/2
Instructions:
1. Heat oven to 350°F
2. Grease dome pan and bottom of insert with shortening.
3. Make brownie mix as directed on package using water, oil and eggs.
4. Pour batter into dome pan to fill like; lock insert pan into place.
5. Bake 35 - 40 minutes.
6. Cool 20 minutes; remove insert pan. Completely cool cake in dome pan before filling, about 1 hour. (For easier filling, freeze cooled cake 30 minutes if desired.).
7. In medium bowl, mix cream cheese, peanut butter and powered sugar with spoon until smotth. Spoon mixture to top of cake.
8. Invert cake onto serving plate. Microwave frosting as directed on tub. Pour frosting over entire cake. Decorate with confetti or sprinkles.
Title: Troll Cream #2 (Trollkrem 2) - Norway
Ingredients:
- 1 1/2 red currants
- 1/2 strawberries
- 1 raspberries
- 2 sugar
Instructions:
1. Wash berries, and remove all unripe berries . Combine all ingredients in a mixing bowl and beat until the volumes quadruples, about 15 minutes.
2. Serve in a crystal dessert bowl sprinkled with a few berries of your choice.
3. If available, add a few mint leaves. Cookies are a great accompaniment.
Title: Citrus Creme Brulée Napoleon
Ingredients:
- 1 puff pastry
- 1 egg
- 1 powdered sugar
- 10 Roasted Fruit
- 5 heavy cream
- 2 orange
- 1 sugar
- 1/4 vanilla bean
- 5
- 1
Instructions:
1. Cut the puff pastry into strips about 2 inches wide and 6 inches long--score and allow to rest for at least 20 minutes in the fridge.
2. Combine the 1 egg and 1 egg yolk to create a egg wash.
3. Brush the puff pastry with the egg wash and dust with powdered sugar, Bake in a 350°F- 400°F oven until golden brown and 'puffed'.
4. Allow puff to cool then slice in half through the center of the puff, creating a puff 'sandwich'.
5. Remove the zest from the orange; split and scrape the vanilla bean.
6. In a thick-bottom sauce pot scald the cream, orange zest, and vanilla bean together.
7. In a bowl combine the sugar and 5 egg yolks together.
8. Temper the hot cream mixture into the egg/ sugar mixture the return to the sauce pan.
9. Cook the creme until nape` (it coats the back of a wooden spoon).
10. Place into a casserole dish/hotel pan of any size that will allow there to be a layer of creme brulée on the bottom about 1 inch thick.
11. Back in a 350°F oven in a water bath until firm (jiggles only slightly when the pan is shaken). Remove from the water bath and allow to cool.
12. To assemble: Place the bottom half of a puff 'sandwich' on a plate.
13. Using a thin spatula place a layer of the creme brulée onto the puff (it doesn't have to look pretty as we'll be covering it soon).
14. On top of the creme brulée place a single layer of roasted fruit, so that the wedges overhang the creme brulée on either side.
15. Place the top of the puff pastry on and dust with powdered sugar.
Title: Chocolate Cracked Earth (Flourless Chocolate Cake)
Ingredients:
- 1 bittersweet chocolate
- 1 unsalted butter
- 9 eggs
- 3/4 granulated sugar
- 1 granulated sugar
- 2 heavy cream
- confectioners' sugar
Instructions:
1. Preheat the oven to 350 degrees F.
2. Butter a 9-inch springform pan.
3. Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1-inch of simmering water until melted.
4. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color.
5. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture.
6. Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture.
7. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes.
8. Let stand 10 minutes, then remove sides of pan.
9. While the cake is cooking, make the whipped cream.
10. Whip the cream until it becomes light and fluffy.
11. Serve at room temperature dusted with confectioners' and the whipped cream.
Title: Southwestern Sugar Cookies
Ingredients:
- 1/2 butter
- 3/4 margarine
- 1 sugar
- 3/4 egg
- 1/2 vanilla extract
- 2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1 1/2 ground cinnamon
- 1 pepper
Instructions:
1. Cream butter in a large mixing bowl; add sugar, beating until light and fluffy. Add egg, vanilla and cinnamon extract, mixing well.
2. Combine flour, soda, salt, ground cinnamon and ground pepper, mix well and add to creamed mixture, blending well. (Dough will be very stiff).
3. Divide dough into thirds; roll each portion to 1/8 inch thickness on lightly floured waxed paper. Cut with desired cutters, and place 2 inches apart on lightly greased cookie sheets. Bake at 375°F for 8-10 minutes or until lightly browned. I found 6 minutes to work best in my oven. Remove to wire rack to cool.
Title: Light & Fluffy Sponge Cake
Ingredients:
- 3 eggs
- 125 milk
- 125 sugar
- 175 cake flour
- 1 baking powder
- 3 salt
- 1
Instructions:
1. Preheat oven to 180°C (375°F).
2. Grease non stick cake pan
3. Beat together eggs, oil and sugar, beat until light & fluffy.
4. Add flour, salt & baking powder.
5. Mix well with electric beater.
6. Pour into baking pan & bake for approx 15-20 minutes.
7. PLEASE NOTE: For a chocolate cake add 2 teaspoons of unsweetened cocoa to 120ml warm water & add to mixture, note that chocolate cakes should take another 10 minutes to cook.
Title: Popover Apple Pie
Ingredients:
- 3/4 all-purpose flour
- 1/2 salt
- 2 eggs
- 2 1% low-fat milk
- 3/4 sugar-free vanilla pudding mix
- 1 apple pie spice
- 1 tart apples
- 3/4 dried cranberries
- 6 walnuts
- 1/2 confectioners' sugar
- 1/4
- 1
Instructions:
1. In a bowl, combine flour and salt. Combine the eggs, egg whites and milk; whisk into the dry ingredients just until blended.
2. Pour into a 10-inch ovenproof skillet coated with butter-flavored non-stick cooking spray.
3. Bake at 450°F for 20 minutes. Reduce heat to 350°F (do not open oven door). Bake 10-15 minutes longer or until deep golden brown (do not under bake).
4. In a microwave-safe bowl, whisk the orange juice, pudding mix and apple pie spice. Stir in apples and cranberries. Cover and microwave on high for 5 minutes, stirring once. Cover and cook 3-4 minutes longer or until apples are tender; stirring once.
5. Spoon hot apple mixture onto crust. Sprinkle with walnuts. Dust with confectioner's sugar and serve immediately.
Title: Chocolate Cake
Ingredients:
- 1 1/2 sugar
- 3 eggs
- 5 butter
- 1 milk
- 2 flour
- 1/2 cocoa powder
- 1 cocoa powder
- 3 baking powder
- 1 vanilla extract
Instructions:
1. mix well the sugar, eggs and butter.
2. add milk and mix more.
3. add the flour and mix it until it is uniform
4. Add the chocolate, the baking powder and the vanilla and mix it for awhile.
5. Pour the cake batter into greased 13 x 9 cake pans.
6. Bake for 30 minutes in 350-degree oven.
Title: Orange Crème Cupcakes – Gfcf
Ingredients:
- 2 canola oil
- 1 honey
- 2 oranges, juice of
- 1 Ener-G Egg Substitute
- 1/4 warm water
- 1 pure vanilla extract
- 1/2 sorghum flour
- 1/4 potato starch
- 1/4 arrowroot
- 1/2 sugar
- 1/2 stevia
- 3 sea salt
- 1/4 nutmeg
- 1 baking powder
- 1 baking soda
- 1/2 guar gum
- 1 orange, zest of
- 1 shortening
- 1/4 orange, zest of
- 1 powdered sugar
- 1/2 sugar
- 3
- 2
- 2 -3
Instructions:
1. Preheat oven to 350°F Line a twelve cupcake/muffin pan with paper liners.
2. With electric beaters, beat oil, honey, orange juice, egg replacer and vanilla until well blended.
3. Add remaining ingredients and beat on medium speed for two minutes.
4. Bake for 20 to 25 minutes (I found 20 to be perfect), until slightly tender but not squishy.
5. Let cool in the pan for 10 minutes, then remove cupcakes and cool on a wire rack.
6. For Frosting:
7. Beat shortening, Southern Comfort, orange zest, and food colour (if using) on medium high until smooth.
8. Sift in the sugar slowly until incorporated. Add orange juice as needed to make the frosting smooth and creamy.
9. Pipe frosting on cupcakes and sprinkle with decorations.
Title: Cherry Topped Almond Fudge Cake
Ingredients:
- 1 3/4 all-purpose flour
- 1 1/2 sugar
- 3/4 baking powder
- 1 1/2 baking soda
- 1 1/2 salt
- 1/2 nonfat milk
- 4 unsweetened applesauce
- 1 boiling water
- 1/2 cherry pie filling
- 1 Cool Whip
- 3/4 ice cream
- 1/4
- 1
Instructions:
1. prehaet oven 325 F.
2. In a mixing bowl, combine the first six ingredients.
3. Add the egg whites, milk, applesauce, extract and water; beat until well blended (batter will be thin).
4. Pour into a sprayed 9-in. springform pan.
5. Sprinkle with chips. Then place pan on a baking sheet.
6. Bake for 55-60 minutes or until a toothpick inserted near the center comes out clean.
7. Cool 30 minutes.
8. Then carefully run a knife around edge of pan to loosen; remove sides of pan. Cool completely.
9. Once cake is cooled spread cherry pie filling on top. serve with cool whip or ice cream.
Title: Caramel Chocolate Cake
Ingredients:
- 1 chocolate chips
- 6 butter
- 1/4 milk
- 1/3 pecans
- 1/2
Instructions:
1. Pour half of batter into greased 9 X 13 pan. Bake for 10 minutes at 350*. Meanwhile, melt caramels, butter and milk together in sauce pan on low heat, stirring constantly until caramels are melted. Remove cake from oven and pour caramel mixture over it. Top with chocolate chips and pecans. Cover with remaining cake batter and return cake to oven for 30 - 35 minutes at 350* until done. Allow to cool completely.
2. Frost with chocolate icing and sprinkle with additional chopped pecans, as desired.
Title: Jam-Filled Christmas Cookies
Ingredients:
- 3/4 walnut pieces
- 1 1/2 all-purpose flour
- 1/2 butter
- 1/2 margarine
- 1/2 icing sugar
- 1 egg
- 1/2
Instructions:
1. Preheat oven to 350F; line cookie sheets with parchment paper and set aside.
2. In a food processor fitted with steel blade, process walnuts and 1/4 cup of the flour until nuts are quite finely chopped; remove from processor into a dish and set aside.
3. Place remaining flour into food processor, along with butter and icing sugar; process until mixture has a crumbly texture, about 10 seconds or so.
4. Return nut mixture to food processor, along with almond extract and the egg.
5. Process until entire mixture is combined; 15 seconds or so.
6. Make one-inch balls from mixture and place on prepared cookie sheet; using the end of a wooden spoon, make an indentation into each cookie.
7. Fill each hole with a wee bit of jam; I prefer seedless raspberry, but will use strawberry too-- I find the red jams suit the holiday season, but you can use any jam you want.
8. Bake in preheated oven for 15 to 18 minutes, or until golden brown.
Title: Best Blueberry Rhubarb Crumble
Ingredients:
- 1 granulated sugar
- 3 cornstarch
- 3 rhubarb
- 2 blueberries
- 3 fresh lemon juice
- 1 butter
- 1 flour
- 3/4 brown sugar
- 3/4 butter
- 6 cinnamon
- 1
Instructions:
1. Preheat oven to 350.
2. Thoroughly mix sugar and cornstarch in the bottom of a large pot.
3. Add rhubarb, blueberries, apple juice, lemon juice and butter to pot.
4. Stir to combine with sugar and cornstarch.
5. Continue to stir and cook over medium heat until thick and glossy.
6. Transfer to pie pan. Top with crumble.
7. Bake for 30 - 35 minutes.
8. Enjoy with vanilla ice cream -- yummy!
Title: Molten Spiced Chocolate Cabernet Lava Cakes
Ingredients:
- 4 butter
- 1/2 vanilla
- 1 confectioners' sugar
- 1 eggs
- 1 flour
- 2 cinnamon
- 1 ground ginger
- 6 fresh raspberries
- 1/4
- 1/2
- 4
Instructions:
1. Preheat oven to 425 degrees.
2. Butter 4 (6 oz) custard cups/souffle dishes. Place on baking sheet.
3. Microwave chocolate & butter until butter is melted. Whisk until chocolate is completely melted and blended inches
4. Stir in wine, vanilla & sugar untiled well blended.
5. Whisk in eggs & egg yolk.
6. Stir in cinnamon and ginger.
7. Divide into dishes.
8. bake for 15 to 20 minutes (I've noticed some ovens take the full 20 minutes so watch carefully after 15 minutes) or until sides are firm but centers are soft.
9. Remove and let stand for one minute. Loosen edges with knife and invert onto plates.
10. sprinkle with confectioners sugar and decorate each serving with raspberries.
Title: Blueberry Cream Cheese Pound Cake
Ingredients:
- 8 cream cheese
- 1 1/2 butter
- 3 granulated sugar
- 6 eggs
- 3 all-purpose flour
- 1 vanilla extract
- 1 frozen blueberries
- 1
Instructions:
1. Cream together the cream cheese, butter and sugar.
2. Add the eggs, one at a time, beating well after each egg.
3. Add the flour, one-cup at a time, beating well after each cup.
4. Add vanilla and lemon extracts; beat well.
5. Fold in the blueberries.
6. Pour the batter into a greased and floured Bundt pan.
7. Bake at 350 degrees F for 30 minutes, and then turn the temperature down to 325 degrees F and bake for another 55 minutes.
8. Test the cake, and bake a little longer if needed.