lumicero/recipes-ing2inst huggingface dataset:
Title: Carrot Poke Cake (From Kraft)
Ingredients:
- 1 diet ginger ale
- 10 egg substitute
- 1/4 carrots
- 2 raisins
- 1/4 boiling water
- 1 orange gelatin
- 3 light cream cheese
- 4 butter
- 2 pumpkin pie spice
- 1/2 powdered sugar
- 2
Instructions:
1. Preheat oven to 350ºF.
2. Mix cake mix, ginger ale and egg substitute. Stir in carrots and raisins.
3. Pour into a 13 x 9 in pon that has been sprayed with cooking spray.
4. Bake 35 to 40 minute or until wooden toothpick inserted in center comes out clean. Remove from oven.
5. Pierce cake with large fork or skewer at 1/2-inch intervals. Meanwhile, stir boiling water into dry gelatin mix 2 minute until completely dissolved. Pour evenly over cake. Refrigerate 3 hours.
6. Beat cream cheese, butter and spice in large bowl with electric mixer until well blended. Gradually add sugar, beating until well blended after each addition. Spread onto cake. Store leftovers in refrigerator.
Title: Irish Whiskey Cake
Ingredients:
- 1 instant vanilla pudding
- 1 milk
- 1 walnuts
- 1/2 flour
- 1 -2 egg
- 1 white sugar
- 2 butter
- 1
- 3/4
- 1/4
- 1/2 - 3/4
Instructions:
1. in a bowl combine Pudding and cake mix, milk, egg, and oil beat on medium for 2 minutes.
2. Flour nuts and fold into batter.
3. Bake in a round tube cake pan for 1 hour at 350 degrees.
4. While cake is baking you can make the galze; combine white sugar, butter and whiskey (cook until sugar is melted).
5. When cake is cooled DO NOT REMOVE FROM PAN; pour glaze over it and leave in pan overnight.
6. BE SURE TO TURN CAKE OVER EVERY DAY TO KEEP IT MOIST.
Title: Impressive Strawberry Brownie Torte
Ingredients:
- 1 water
- 2 canola oil
- 1/2 eggs
- 2 sweetened condensed milk
- 1 cold water
- 1/2 vanilla instant pudding mix
- 1 fresh strawberries
- 1 chocolate
- 1
Instructions:
1. Grease or spray two 9-inch round cake pans and the line with parchment paper, extending paper up the sides of pans, then grease or spray paper.
2. Prepare brownie mix by adding 2 tbls water, canola oil, and the 2 eggs - mixing evenly. Divide the batter evenly between the two prepared pans.
3. Bake at 350F for 20 minutes or until top springs back when touched.
4. Cool completely.
5. In a large bowl, mix sweetened condensed milk and water.
6. Beat in the pudding mix.
7. Chill for 5 minutes.
8. Fold in whipped topping.
9. Place one brownie layer on a serving plate and top with half each of the pudding mixture and strawberries then repeat with the 2nd layer.
10. Optional: drizzle top of cake with the melted chocolate to decorate a bit.
11. Refrigerate any leftovers.
Title: Scandinavian Browned Butter Cookies "dreams"
Ingredients:
- 1 unsalted butter
- 3/4 sugar
- 1 vanilla extract
- 2 cardamom
- 1/2 salt
- 1/8 all-purpose flour
- 2 powdered sugar
- 1
- 1/3
- 1/2
Instructions:
1. In a heavy skillet, over medium-low heat, without stirring, melt the butter and allow it to brown (it should take about 15 minutes).
2. Strain the browned butter through a fine sieve into a metal mixing bowl.
3. Place over a bowl of cold water and chill until firm.
4. Stir in the sugar, egg yolk, vanilla, cardamom, and salt.
5. Beat until light and fluffy.
6. Preheat oven to 350°F.
7. Slowly blend in the flour until the dough is well blended and smooth.
8. Roll the dough into small balls, using about 2 measuring teaspoons of dough for each one.
9. Place the dough balls on ungreased baking sheets.
10. Dip the almonds into the egg white, then press one into the centre of each cookie.
11. Bake for 12 to 15 minutes, until the cookies are set but not yet colored.
12. Transfer to a wire rack and dust with powdered sugar.
13. Approximately 70 cookies.
14. Scandinavian Feasts.
Title: Baileys Irish Cream Dip
Ingredients:
- 1 salt
- 1 caster sugar
- 2 Baileys Irish Cream
- 250
- 100
- 3
Instructions:
1. Whisk egg white with the pinch of salt until thick. Add the sugar, beat until glossy and forming stiff peaks.
2. In another bowl, beat the cream until it starts to thicken. Add the Baileys and drinking chocolate, beat again until everything is incorporated and the mix is nice and thick.
3. Gently fold the egg white mixture into the cream mixture, combining thoroughly.
4. Serve topped with grated chocolate, with apple wedges and wafer biscuits to dip. Yum!
Title: Bread Pudding With Rum Sauce
Ingredients:
- 2 milk
- 4 eggs
- 1 brown sugar
- 1 dark rum
- 1/2 vanilla extract
- 5 1/2 golden raisin
- 1/2 brown sugar
- 1 1/2 all-purpose flour
- 2 milk
- 3/4 dark rum
- 3/4 vanilla extract
- 1 whole pecans
- 1
- 1/2
Instructions:
1. Position the oven rack at the center of the oven. Preheat the oven to 350 °F (180 °C).
2. Butter an 8 in (20 cm) diameter soufflé mould that has an 8 cups (2 litres) volume and sprinkle with sugar.
3. In a bowl, mix the milk, the egg yolks, brown sugar, the rum and vanilla. Add the bread and raisins. Let the mixture impregnate for 10 minutes.
4. In another bowl, beat the egg whites until there is a formation of firm peaks.
5. Using a spatula, little by little incorporate the meringue to the bread mixture while folding carefully. Pour into the mould.
6. Bake for about 1 hour, or until the center is firm and slightly humid.
7. Serve immediately. Decorate with pecans and coat with the sauce.
8. Rum Sauce :.
9. In a sauce pan, mix the brown sugar and flour.
10. Add the cream, milk, rum and vanilla.
11. Bring to a boil while whisking constantly. Let it become lukewarm while whisking a few times.
Title: Pwdin Eryri (Snowdonia Pudding) & Iced Madeira Sauce
Ingredients:
- 4 suet
- 2 raisins
- 3 eggs
- 3 lemon marmalade
- 1 cornflour
- 1 lemon, zest of
- 3 demerara sugar
- 4 salt
- 1 sugar
- 1/4 lemon juice
- 1/2 boiling water
- 2 madeira wine
- 1
- 1/2
- 2
Instructions:
1. Mix the suet, breadcrumbs, cornflour and salt together.
2. Add the grated lemon rind and sugar.
3. grease the inside of a basin and press about half the raisins on to the greased surface.
4. Beat the eggs and add with the remaining raisins to the mixture.
5. Pour into the basin.
6. Cover and boil for 12 hours.
7. Madeira Sauce: Combine the wine & OJ and freeze until semi formed.
8. Remove from freezer and set aside.
9. Beat the egg whites until frothy & set aside.
10. Combine the boiling water and sugar; stir until the sugar is dissolved.
11. Pour the syrup slowly over the egg whites.
12. Set the container of the combined egg whites & syrup into a pan of salted ice-water; stir until cold.
13. Add the syrup to the wine.
14. Note: This is alcoholic and not recommended for children. If you do wish to serve it for children, boil the wine first.
15. Pour over the pudding to serve.
16. To serve heated instead of chilled, do not freeze the wine & juice. Instead, combine it with the sugar water and bring to a boil. Then combine with the egg whites. Set the container of the combined egg whites & syrup into a pan of salted ice water; stir until cold. Slowly reheat until the desired temperature is reached.
Title: Holiday Cookies
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking powder
- 1 ground cinnamon
- 1/4 ground nutmeg
- 3/4 butter
- 3/4 sugar
- 2 eggs
- 1 vanilla
- 1 sugar
- 1/2 ground cinnamon
Instructions:
1. Combine flour, baking powder, 1 teaspoon cinnamon and nutmeg in medium bowl. Set aside.
2. Combine butter and 3/4 cup sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add eggs and vanilla; continue beating until well mixed (1 minute). Reduce speed to low; add flour mixture. Beat until well mixed (1 to 2 minutes). Cover; refrigerate until firm (3 to 4 hours).
3. Heat oven to 375°F Combine 1 cup sugar and 1/2 teaspoon cinnamon in small bowl. Shape rounded teaspoonfuls of dough into 1-inch balls. Roll in sugar mixture. Place 2 inches apart onto ungreased cookie sheet. Bake for 9 to 11 minutes or until set.
4. Roll in sugar-cinnamon mixture again while warm, if desired.
Title: Spanish Natillas
Ingredients:
- 8 milk
- 2 sugar
- 3/4 cornflour
- 1 cinnamon stick
- 1 ground cinnamon
Instructions:
1. Dissolve the cornflour in 1/2 cup cold milk, stir well. Set aside.
2. Heat the remaining milk in a saucepan with the cinnamon stick.
3. Beat the egg yolks with the sugar.
4. Add the cold milk mixture to the eggs and sugar.
5. When the milk is starting to boil, remove the cinamon stick and add the mixture of flour, milk, eggs and sugar.
6. Stir well over the heat until the custard thickens. Don't boil.
7. Put the natillas into individual bowls or dessert glasses.
8. Sprinkle with a little cinnamon powder.
Title: Congo Cake
Ingredients:
- 2 1/2 flour
- 1 light brown sugar
- 1/2 butter
- 3 eggs
- 1 1/2 chocolate chips
- 1 walnuts
Instructions:
1. Combine flour, sugar and butter.
2. Add eggs and stir till blended; add chocolate chips and walnuts.
3. Pour into a 13x9 pan that has been sprayed with cooking spray such as Pam.
4. Bake at 350 for 25 to 30 minutes.
Title: Lemon Bundt Cake
Ingredients:
- 1 low-fat plain yogurt
- 1 lemon zest
- 1/4 lemon juice
- 1 vanilla extract
- 1 unsalted butter
- 2 sugar
- 1 1/2 baking powder
- 1/2 baking soda
- 4 eggs
- 2 3/4 cake flour
- 1/2 lemon juice
- 1/2 sugar
- 1/4 water
- 1 confectioners' sugar
- 4 -5 milk
Instructions:
1. Preheat oven to 350.
2. Spray a 10 inch bundt pan with nonstick cooking spray and dust with flour.
3. Cake:
4. Whisk yogurt, lemon zest, lemon juice and vanilla together in a small bowl.
5. In a large bowl, beat butter, sugar, baking powder, baking soda for 3 minutes or until creamy.
6. Beat in eggs, one at a time, until blended.
7. On low speed, beat in yogurt mixture.
8. Beat in flour until just blended.
9. Pour into prepared pan.
10. Bake 50 minutes or until a toothpick inserted in the the center comes out clean.
11. Cool in pan on a wire rack 12 minutes.
12. Inverting on rack and remove pan.
13. Syrup:
14. While cake is cooling, bring syrup ingredients to a boil in a small saucepan.
15. Reduce heat and simmer, uncovered, 12 minutes or until thickened.
16. Brush over warm cake and let cool.
17. Glaze:
18. Mix confectioner's sugar and just enough milk until smooth.
19. Spoon over cooled cake.
20. Let stand until glaze sets.
Title: Dreamsicle/Creamsicle Cake
Ingredients:
- 1 orange gelatin
- 1 water
- 1/3 eggs
- 1 1/4 sour cream
- 3 sugar
- 1 Cool Whip
- 12
- 1 1/4
- 1/2
- 8
- 1
Instructions:
1. Cake: Blend all ingredients& pour in 2 9" greased& floured pans.
2. Bake at 350* for 20-25 minutes.
3. When cool slice each layer to make 4 layers.
4. Frosting: Combine sour cream& coconut,if used[I don't].
5. In separate bowl mix sugar& orange juice til disolved.
6. Combine with sour cream.
7. Fold in Cool Whip.
8. Spread between each layer& remaining on top.
9. Refrigerate.
Title: Earl Gray (Grey) Madeleines
Ingredients:
- 1/2 unsalted butter
- 2 honey
- 1 vanilla extract
- 2 flour
- 1 1/2 baking powder
- 2 salt
- 2 eggs
- 4 sugar
- 2/3 light brown sugar
- 2
Instructions:
1. In a small saucepan over low heat, melt butter and be sure not to brown. remove from heat, stir in vanilla, honey and tea. let stand till room temperature.
2. Sift together flour, baking powder and salt into a bowl or parchment, set aside.
3. In a medium bowl, whisk or beat together eggs and sugars until light and fluffy, about five minutes.
4. Fold in sifted flour mixture, just until combined.
5. Add half cooled butter mixture, mix just until combined, then add in other half cooled butter mixture.
6. Cover the bowl, then chill in refrigerator for 30 minutes or until cooled (VERY IMPORTANT).
7. Meanwhile, preheat oven to 425°F with centered rack. Brush madeleine molds with butter, or use butter flavored cooking spray.
8. Fill each mold three quarters full with batter, do not overfill.
9. Bake until puffed and the edges are golden brown, about 8-10 minutes (watch carefully).
10. Remove from oven and let cool on a wire rack until pan is cool enough to handle, then carefully remove madeleines from pan and let cool on a wire rack.
11. Serve slightly warm, or warm in a low oven until heated through.
Title: Maple Baked Custard
Ingredients:
- 2 eggs
- 1 skim milk
- 2 soymilk
- 1/2 maple syrup
- vanilla
- ground nutmeg
Instructions:
1. Combine eggs, milk, maple syrup and vanilla. Whisk or beat until well blended.
2. Pour into 3 glass custard cups.
3. Sprinkle with nutmeg.
4. Place the custard cups on a folded paper towel in a skillet with a tight fitting lid.
5. Pour water into the pan, about 1" deep, and cover. Bring the water to a rolling boil.
6. Remove pan from heat, and let sit for 15 minutes without lifting the lid.
7. Serve warm or cold.
Title: Web Cookies
Ingredients:
- 2/3 all-purpose flour
- 18
- 2
- 1/2
Instructions:
1. Heat oven to 350 degrees.
2. Line 2 baking sheets with parchment paper.
3. Have ready 2- to 3-inch round cookie cutter Knead flour into dough until blended and smooth.
4. Divide dough in thirds-knead food color into 2 portions until the desired shade.
5. On a lightly floured surface, roll out dough to about 1/4 in.
6. thick.
7. Cut out cookies with cutter.
8. Place 1 in apart on prepared baking sheets.
9. Starting in center of orange and green cookies, pipe circles of black gel 1/4 to 1/2 inches apart almost to edge Starting in middle, drag a toothpick through the circles for a spiderweb effect.
10. Bake 10 to 12 minutes until golden Remove to a wire rack to cool.
11. Spread undecorated cookies with frosting.
12. Pipe webs as in Step 4.
Title: Glazed Swedish Apple Cake
Ingredients:
- 3 cooking apples
- 250 plain flour
- 2 baking powder
- 1 ground cinnamon
- 150 sugar
- 150 butter
- 3 eggs
- 25 butter
- 3 brown sugar
- 1 ground cinnamon
Instructions:
1. Cut two apples into 1cm dice and one into thin slices to decorate the cake.
2. Sift the flour, baking powder and cinnamon into a large bowl or into the bowl of an electric mixer, then add the sugar and mix together.
3. Add the two diced apples, then the melted butter and the eggs. Mix all the ingredients together until combined.
4. Tip the batter into the 25cm cake tin with the base lined with a disc of baking parchment, then lay the apple slices on top so that they fan out around the edge of the cake.
5. Bake in the oven at 180°C for about 50 minutes, or until golden brown and a skewer inserted into the centre of the cake comes out clean.
6. Remove from the oven and allow to cool for 10 minutes. Loosen around the edges using a small, sharp knife and carefully remove the cake from the tin before transferring to a serving plate.
7. Meanwhile, prepare the glaze: melt the butter in a pan over a medium heat, add the sugar, stirring until it dissolves. Stir in the cinnamon.
8. Pour over the cake and allow to cool completely while soaking up the spicy syrup.
Title: Whole Wheat Snickerdoodles
Ingredients:
- 1 1/2 whole wheat flour
- 1 1/4 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1 1/2 sugar
- 1 butter
- 1 egg
- 1 sugar
- 2 cinnamon
- 2
Instructions:
1. Arrange racks to divide the oven into thirds. Preheat the oven to 400 deg. F.
2. In a small bowl combine the flours, baking soda, and salt.
3. In a mixing bowl, cream sugar and butter until fluffy. Stop mixer and scrape down the sides of the bowl with a rubber spatula several times.
4. Add egg and egg white; beat well.
5. Add the dry ingredients to the creamed mixture and beat well.
6. In a small bowl, combine topping ingredients. Using a small scoop, shape dough into walnut-sized balls; roll in cinnamon-sugar.
7. Place 2 inches apart on ungreased baking sheets. Bake for 8 to 10 minutes. Cookies will puff up and flatten as they bake. Remove just after they have set. If the centers of the cookies looks slightly underdone, let the cookies rest for a few minutes on the baking sheet. They will continue to cook as they cool. Remove to a wire rack to continue cooling.
Title: Dutch Apple Loaf Cake
Ingredients:
- 3 tart apples
- 3 sugar
- 1 ground cinnamon
- 1 sugar
- 2/3 butter
- 4 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1/8 salt
Instructions:
1. In large bowl, combine apples, 3 tablespoons sugar and cinnamon; let stand for 1 hour.
2. In large mixing bowl, cream butter and remaining sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each.
4. Add vanilla.
5. Combine flour and salt; gradually add to the creamed mixture and beat until smooth.
6. Pour into a greased 9x5-inch loaf pan.
7. Push apple slices vertically into batter, placing them close together.
8. Bake at 325°F for 1 1/4 to 1 1/2 hours or until a toothpick inserted near the center comes out clean.
9. Cool for 10 minutes in pan before removing to a wire rack.
10. Serve warm.
Title: Melon With Ginger
Ingredients:
- 4 melon balls
- 1/4 blueberries
- 1 honey
- 1/2 lemon juice
- 1/2 fresh ginger
- of fresh mint
Instructions:
1. Combine melon and blueberries in a nice bowl.
2. Pour honey and lemon juice onto fruit.
3. Grate ginger over top.
4. Stir well.
Title: Apple and Nut Cake
Ingredients:
- 1 1/2 butter
- 2 margarine
- 1 eggs
- 2 evaporated milk
- 1 1/2 flour
- 2 sugar
- 5 baking powder
- 200 apples
- 1 white sugar
- 2 cinnamon
Instructions:
1. Melt butter and let it cool completely. Beat butter with eggs and evaporated milk. Then add flour, 1 1/2 cups sugar and baking powder and continue to beat the mix until it is fully incorporated.
2. Grease and flour a pan and put peeled and sliced apples on the bottom.
3. Combine the nuts, 1 cup sugar and cinnamon; put half of this mixture over the apples. Then on top of this add the (butter, eggs, flour) mixture and top with the other half of the (nuts, sugar, cinnamon) mixture.
4. Bake at 350F until toothpick comes out clean, about 50-60 minutes. Serve warm.
Title: Banana Bread Walnuts
Ingredients:
- 4 walnuts
- 3 bananas
- 1/4 raw honey
- 1/2 cinnamon
- 1 sea salt
- 1/2 raisins
- 1/2
Instructions:
1. Place the walnuts in a medium size mixing bowl. Blend the bananas, raw honey, cinnamon and sea salt in a blender. Blend until smooth.
2. Pour banana mixture into the bowl with the walnuts and stir until the walnuts are evenly coated. Spread this mixture on a Teflex lined dehydrator sheet, dehydrate on 105 degrees for 24 hours.
3. Store Banana Bread Walnuts in a mason jar and enjoy on their own OR as cereal with almond milk.
Title: Mom's Apple Pie
Ingredients:
- 6 apples
- 3/4 sugar
- 2 flour
- 1/8 salt
- 1/8 ground nutmeg
- 1/2 ground cinnamon
- 2 butter
- 1
Instructions:
1. Mix the sliced apples with the sugar, flour and spices and set alside.
2. Prepare your pie crust, dividing in two.
3. Placing 1/2 of rolled pie crust in bottom of pan.
4. Place your sliced apple mix into the prepared pie pan.
5. Cover your apple mixture with the other half of pie crust.
6. Bake for 45 minutes.
7. I put foil over the edges for about 1/2 hour to keep the crust edges from burning.
Title: Chocolate Crazy Paving
Ingredients:
- 60 butter
- 1 golden syrup
- 2 sugar
- 2
- 85
- 110
Instructions:
1. Melt butter, syrup, cocoa and sugar together gently.
2. Stir in crushed cookies, mix well.
3. Spoon into greased 7 inch square tin.
4. Press down firmly.
5. Melt chocolate and spread over top.
6. Leave to set before cutting into slices.
Title: Honeydew Compote With Lime, Ginger & a Hint of Serrano
Ingredients:
- 2 lime zest
- 1/2 fresh lime juice
- 1/3 water
- 1/3 sugar
- 1 fresh ginger
- 1/2 honeydew melon
- 1 of fresh mint
- 1 1/2 fresh figs
- 2
Instructions:
1. Combine lime zest and juice, water, sugar, ginger and serrano in a small saucepan.
2. Bring to a boil.
3. Reduce heat to low and simmer until sugar is dissolved, about 5 minutes.
4. Let cool to room temperature, about 25 minutes.
5. Strain syrup into a large bowl, pressing on solids to extract maximum flavor.
6. Add melon and toss to coat.
7. Cover for at least 1 hour.
8. Sprinkle with mint and garnish with fig slices.
9. Makes 6 servings, 1 cup each.
Title: Clafouti
Ingredients:
- 2 1/2 cherries
- 2 kirsch
- 1 lemon, zest of
- 3/4 sugar
- 2 sugar
- 1 eggs
- 1/2 vanilla
- 4 nutmeg
- 1 flour
- 1/4
- 1/2
Instructions:
1. Toss fruit with the 2 tablespoons of sugar and kirsch and let marinade for 30 minutes.
2. Lightly butter and sugar (or use PAM) a 9 inch round baking dish, and arrange fruit and its juices on the bottom of the pan.
3. In the bowl of a food processor fitted with the metal blade, process sugar and lemon zest, then add all other ingredients. Pour batter over the fruit.
4. Bake until lightly browned and puffy, about 30 to 40 minutes. Sprinkle with powdered sugar and serve warm.
Title: Jumbo Cookies
Ingredients:
- 1 chocolate chips
- 1 rolled oats
- 1 self raising flour
- 1 sultana
- 1 coconut
- 1/2 butter
- 125 egg
- 1
Instructions:
1. Preheat oven to 180 degrees celsius.
2. Line baking tray with baking paper.
3. Combine all dry ingredients.
4. Add melted butter and beaten egg.
5. Mix into a firm dough.
6. Divide into about 10 even sized pieces.
7. Roll into balls and place on trays allowing room to spread.
8. Flatten with palm of your hand.
9. Bake for 20 minutes or until golden.
10. Cool on trays for 5 minutes then cool on a wire tray.
Title: Low Carb Almond Cookies
Ingredients:
- 2 Splenda Sugar Blend for Baking
- 1/2 butter
- 1/2 salt
- 1/2 vanilla extract
- 1 egg
- 1
Instructions:
1. Preheat oven to 300°F.
2. Using and electric mixer blend softened butter for a minute. Add remaining ingredients and mix together.
3. Form dough into walnut sized balls and place onto ungreased cookie sheet. The oil from the butter and almond flour grease the sheet as the cookie bakes.
4. Bake for 5 minutes. Press down lightly with fork, then continue to bake another 18 minutes. The cookies do not brown.
5. Let cool on sheet for 5 minutes before removing.
6. For a more festive look, you can drizzle a little melted chocolate (sugar-free, of course) on top.
Title: Toasted Pecan and Ginger Cake
Ingredients:
- 1 butter
- 1 1/2 brown sugar
- 3 eggs
- 1 vanilla
- 3 all-purpose flour
- 1 baking powder
- 1 ground ginger
- 1 pecans
- 1/4 crystallized ginger
- 1 1/2 milk
- 1 icing sugar
- 2 lemon juice
Instructions:
1. Preheat oven to 350°F Grease a 10-inch tube pan.
2. Cream butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla.,.
3. Combine flour, baking powder, ground ginger, pecans and crystallized ginger in a separate bowl.
4. Add the flour mixture to the butter mixture 1/3 at a time, alternating with the milk, finishing with the flour mixture. Batter will be thick.
5. Spoon into prepared pan and bake in preheated oven 55-60 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
6. When cake is cool, combine icing sugar and lemon juice, Drizzle over cake.
Title: Turtle Brownies
Ingredients:
- 1 butter
- 3/4 margarine
- 7 evaporated milk
- 1 pecans
- 1
- 20
Instructions:
1. Preheat oven to 375°F Grease 13 x 9-inch baking pan.
2. Combine cake mix, butter and 5 tablespoons evaporated milk in large bowl stir until blended. Stir in nuts. Spread half of cake mix mixture onto bottom of prepared pan.
3. Bake for 12 minutes. Cool in pan on wire rack for 10 minutes.
4. Microwave morsels and remaining evaporated milk in small, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Gently spread over cake layer. Place Turtles on cake layer; drop remaining cake mix mixture by heaping teaspoons between Turtles.
5. Bake for 16 to 18 minutes. Cool completely in pan on wire rack. Cut into squares.
Title: Chocolate Lead Cake (Grandma Thelma's)
Ingredients:
- 2 flour
- 1 3/4 - 2 sugar
- 4 salt
- 1/4 cold water
- 1 butter
- 1/2 buttermilk
- 1/2 eggs
- 1/2 baking soda
- 2
- 1
Instructions:
1. Preheat oven to 400.
2. Grease & flour 13" x 9 1/2" cake pan (or 2 round) I'm sure you could make cupcakes too & I intend to try it in my bundt pan as well to see how that works.
3. Sift together dry ingredients.
4. Bring water/coffee, oil, butter to a boil.
5. Pour boiled mixture over dry ingredients & stir.
6. In a separate bowl, mix buttermilk, eggs, & soda.
7. Add to other mixture.
8. Add completed mixture to pans.
9. Grandma always thumped the pan on the counter to remove the air bubbles (probably why it is dense).
10. Bake at 400 for 18 minutes, test with toothpick, will be moist, DON"T OVERCOOK.
11. Decorate/top to your choice (try the doily and powdered sugar, it's fun)!