lumicero/recipes-ing2inst huggingface dataset:
Title: Warm Chocolate Molten Cakes
Ingredients:
- 6 bittersweet chocolate
- 2/3 unsalted butter
- 1/3 white sugar
- 6 all-purpose flour
- 3 butter
- 1/3 white sugar
- 2 cocoa powder
- 2
- 1 1/2
Instructions:
1. Preheat oven to 425 degrees.
2. Butter six 6-ounce custard cups, souffle dishes or other moulds.
3. Mix the 2 Tbsp sugar and cocoa powder together and dust the inside of each mould.
4. Set aside.
5. Melt chocolate and 2/3 cup butter together over low heat.
6. Cool slightly.
7. Beat together 1/3 cup sugar and egg yolks with electric mixer or hand beater until thick and creamy (about 4 minutes).
8. Pour into chocolate mixture and beat together for about 4 minutes until smooth and creamy.
9. In a separate bowl, beat egg whites on medium to high speed until they form stiff peaks (about 3 minutes).
10. Fold egg whites into chocolate mixture along with flour.
11. Pour into moulds.
12. Bake for 7 minutes until edges are set, but centre is still jiggly.
13. Cool for 5 minutes and carefully remove to serving dishes.
14. Serve with whipped cream or good quality French Vanilla or Coffee ice cream.
Title: Buttered Rum Pecan Cookies
Ingredients:
- 1 butter
- 1/3 sugar
- 1 1/2 flour
- 1/4 cornstarch
- 1 1/2 pecans
- 1 powdered sugar
Instructions:
1. Heat oven to 325°.
2. Combine butter and sugar in a large mixer bowl.
3. Beat at medium speed, scraping the bowl often, until creamy, about 1 to 2 minutes.
4. Reduce speed to low, add the flour, cornstarch and extract.
5. Beat until well mixed, about 1 minute.
6. Stir in pecans by hand.
7. Shape level tablespoonfuls of dough into 1-inch balls.
8. Place 2-inches apart onto ungreased cookie sheets.
9. Bake for 14-16 minutes or until set, pale golden but not brown.
10. Cool completely.
11. Place powdered sugar in small bowl.
12. Roll cookies in powdered sugar, turning carefully to coat both sides.
Title: Creamed Rice With Maple Syrup
Ingredients:
- 1/2 rice
- 1 1/2 milk
- 1 heavy whipping cream
- 3 sugar
- 1 vanilla extract
- 1/4 salt
- 1/4 maple syrup
Instructions:
1. Place the rice and milk in a heavy-bottomed saucepan with a lid. Bring to a boil; watch until this happens. Turn the heat to simmer, cover the pot and check it after about 10 minutes. Gently stir the rice with a fork. You want the rice to absorb all of the milk and get tender in the process. This shouldn't take more than 20 to 25 minutes. Check often and be patient.
2. When the rice is tender, remove saucepan from the heat. Let it cool. Pour the cream into a mixing bowl and add the sugar, vanilla and salt, stir and taste. Add another spoonful of sugar if it isn't sweet enough for you. Beat the cream until it holds stiff peaks. Stir the cream into the rice.
3. Serve in small bowls and drizzle a little maple syrup on top. Heat the syrup first, if you'd like.
Title: Peanut Butter and Jelly Bars
Ingredients:
- 2 1/4 all-purpose flour
- 1/2 butter
- 1/2 margarine
- 1/2 creamy peanut butter
- 1/4 light brown sugar
- 1 granulated sugar
- 1 egg
Instructions:
1. Preheat the oven to 350 degrees F.
2. Coat a 9- by 13-inch baking dish with nonstick cooking spray.
3. In a large bowl, combine all the ingredients except the jelly. Beat with an electric beater on medium speed for 2 minutes, or until blended and crumbly.
4. Reserve 1 cup of the peanut butter mixture. Spread the remaining mixture over the bottom of the baking dish.
5. Spread the jelly evenly over the mixture and crumble the reserved peanut butter mixture over the top.
6. Bake for 35 to 40 minutes, or until the topping is golden.
7. Allow to cool completely, then cut into bars and serve.
8. Note: Strawberry Jelly can be subsututed for jelly of your choice!
Title: Paula Deen's Strawberry Cream Shortcake
Ingredients:
- 1 vanilla instant pudding mix
- 1 water
- 1 1/2 sweetened condensed milk
- 1 vanilla extract
- 1 Cool Whip
- 1 strawberries
- 2
Instructions:
1. Slice the cake very thin and lay half the slices in a 13 x 9-inch glass baking dish.
2. In a bowl, combine the pudding mix, water, milk, and vanilla with an electric mixer.
3. Fold in Cool Whip.
4. Pour half of this over the cake and lay half of the strawberries on top.
5. Repeat to make second layer.
6. Refrigerate until well chilled.
Title: Chocolate Latte Pudding
Ingredients:
- 1/2 sugar
- 3 cornstarch
- 2 instant espresso powder
- 2 instant coffee granules
- 2 1/2 skim milk
- 2 vanilla
- 2
Instructions:
1. In heavy medium saucepan, combine sugar, cornstarch, cocoa and espresso powder, mix well.
2. Gradually add milk, beating with wire whisk until well blended.
3. Cook over medium heat, stirring constantly with wire whisk, until mixture comes to a boil.
4. Boil 1 minute, stir constantly.
5. Remove from heat; stir in vanilla.
6. Cool slightly; pour into 6 individual dessert dishes.
7. Refrigerate until chilled.
8. Just before serving, garnish with sliced almonds, if desired.
9. Store in refrigerator.
Title: Pignoli Almond Cake
Ingredients:
- 18 unsalted butter
- 2 vanilla beans
- 1 1/4 eggs
- 1 pine nuts
- 4 all-purpose flour
- 6 lemons, zest of
- 3/4 table salt
- 1
- 2
- 1/4
Instructions:
1. Heat oven to 350°F Liberally grease an 8.5x4.5x2.5 loaf pan and line with parchment.
2. Bring butter to room temperature in the work bowl of a stand mixer (or a large mixing bowl). Split the vanilla beans and scrape out the seeds; add to butter. Add sugar and lemon juice and beat on medium using paddle attachment until fluffy. Add eggs one at a time, beating to combine after each addition.
3. Chop half the pine nuts coarsely and set aside. Stir together flour and almonds. Add 1/3 of the dry mixture, and beat just to combine. Add another 1/3 of the mixture and repeat. Add the remaining dry ingredients with the lemon zest and chopped pine nuts and stir to combine.
4. Toss remaining pine nuts with salt. Spoon batter into prepared pan, top with salted pine nuts and bake 60 minutes, or until a skewer or toothpick inserted in the center comes out clean. Cool in pan.
Title: Strawberry Creamy-Dreamy Cake
Ingredients:
- 1 eggs
- 3 strawberries
- 1/3 cream cheese
- 1 1/2 white chocolate baking squares
- 12 heavy whipping cream
- 8 fresh strawberries
- 1
Instructions:
1. Set the oven to 350 degrees F.
2. Grease two 9-inch round cake pans.
3. Bake the cake according to the package directions, except substitute the 1-1/2 cups of pureed strawberries for the water, and add 1 extra egg (if the cake mix calls for 2 eggs, add 3 eggs) and mix in the 8 ounces of softened cream cheese (set aside the remaining 4 ounces of cream cheese for topping) beat until well combined.
4. Pour/divide into prepared cake pans.
5. Bake for about 20-25 minutes or until golden brown (a toothpick inserted in the middle will NOT come out clean as this cake is SO moist).
6. Let cool fully before frosting.
7. For the frosting; heat the whipping cream until JUST beginning to boil.
8. Pour it over the white baking chocolate (chopped), and add the remaining 4 ounces of cream cheese; mix well, and let cool completely.
9. Once cool gently fold into the Cool Whip thawed topping.
10. Frost the cake, and garnish with sliced fresh strawberries.
11. Delicious!
Title: Hungarian Marble Cake (Kuglopf)
Ingredients:
- 9 eggs
- 1 1/2 granulated sugar
- 1 1/2 all-purpose flour
- 1 lemon zest
- 1/2 baking powder
- 1/4 cocoa powder
- 1 icing sugar
- 8 -9
Instructions:
1. Preheat the oven to 275F Spray a bundt baking pan with Pam and dust with flour then set aside.
2. In a large bowl, combine all of the ingredients together except for the egg whites. and cocoa powder.
3. Whip the egg whites until stiff peak forms. Gently fold the egg whites into the batter until incorporated.
4. Place half of the batter in the bundt pan. To the remaining batter, add the cocoa powder, folding just until incorporated.
5. Place the chocolate batter on top of the white batter in the bundt pan. Using a knife, gently swirl it to create the marble effect.
6. Bake for approximately 60 minutes at 275F, or until a cake tester comes out clean.
7. Remove from oven and cool the cake in the pan on a rack for 10 minutes.
8. After 10 minutes, remove the cake from the pan and place it on the rack to completely cool. Dust with icing sugar if desired.
Title: Dominican Meringue Cake Frosting (Suspiro)
Ingredients:
- 1/2 sugar
- 1/2 water
- 5 powdered sugar
- 2 1/2 salt
- 1 cream of tartar
- 1/2
Instructions:
1. Prepare the caramel by boiling water and sugar over low heat, when it starts making thick, sticky bubbles, it has reached a caramel consistency. It'll be a light yellow color. Don't let it burn! (Careful this kind of caramel burns like melted plastic).
2. While the caramel cooks, in a glass bowl whisk the egg whites at high speed until it forms peaks.
3. Slowly add the powdered sugar until it is all mixed.
4. Continue to whisk and add the salt and cream of tartar.
5. Very slowly add the caramel into the meringue until it is all well mixed.
Title: Moroccan Fig Pastries
Ingredients:
- 1 dried figs
- 5 ground cinnamon
- 3 phyllo dough
- 2 sweet unsalted butter
- 14 sugar
- 6 water
- 1 honey
- 1/2 cinnamon
- 1/3 icing sugar
- 4
- 1
Instructions:
1. Preheat the oven to 350 degrees F.
2. Blend the figs with a little water in a food processor to form a loose consistency. Add the apricot jam, almonds, & cinnamon to the processor. Mix until well combined then separate into 28 balls.
3. Unroll the phylllo dough then keep it under a damp towel as not to dry out.
4. Brush one sheet with melted butter then fold in half. Cut the sheet length ways into 2 equal parts.
5. Roll one ball into a small cylinder then lay it on the cut sheet. Fold the sides length ways over the filling. Then roll the fig mixture up in the sheet as you would a cigar.
6. Dab the last half inch of dough with egg yolk to seal it. Repeat for each of the 28 balls. Note: Each stuffed pastry should measure 2 inches by 1 1/4 inches.
7. Bake the pastries for 30 minutes or until puffed and golden - turning once.
8. Meanwhile, combine the sugar and water in a saucepan. Bring to the boil then lower the heat & simmer for 5 minutes. Remove from the heat then stir the honey & orange blossom water.
9. Dip the pastries one at a time into the syrup then remove and allow to dry. Combine the cinnamon & icing sugar then sprinkle over the pastries.
Title: The Best Chocolate Cake!
Ingredients:
- 1 3/4 flour
- 2 sugar
- 3/4 baking soda
- 1 1/2 baking powder
- 1 1/2 eggs
- 2 milk
- 1 vanilla
- 1/2 boiling water
- 1
Instructions:
1. Preheat ovento 350°F Prepare 2 round 9 inch cake pans by spraying with Pam, then sprinkle with flour and tap out the extra.
2. In a large bowl sift all dry ingredients together.
3. In a smaller bowl combine Eggs, Milk, Vanilla,water and Oil.
4. mix with an electric hand mixer until combined.
5. Add wet ingredients to the Flour mixture and stir until well combined.
6. Pour batter into pans and bake for 30-35 minutes.
Title: Vanilla Malted Cookies
Ingredients:
- 2 3/4 all-purpose flour
- 3/4 baking powder
- 1 salt
- 3/4 butter
- 1 cream cheese
- 3 sugar
- 1 vanilla bean
- 1 egg
- 1 pure vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350. Whisk together flour, malted-milk powder, baking powder and salt.
2. With an electric mixer on medium speed, beat butter and cream cheese until creamy. Mix in sugar and vanilla seeds. Add egg and vanilla extract and combine. Reduce speed to low. Add flour mixture and mix to combine.
3. Use a cookie press with desired shape, spacing 1 inch apart on baking sheets lined with parchment. Bake until bottom edges are golden brown, 11 to 15 minutes. Transfer to wire racks to cool completely.
4. Vanilla beans are expensive. In place of a vanilla bean, you can add an extra 2 teaspoons vanilla extract.
Title: Yummy Fruit Salad
Ingredients:
- 1 mandarin oranges
- 1 maraschino cherries
- 1 bananas
- 1 granny smith apple
- 1 Red Delicious apple
- 2 French vanilla instant pudding
- 1 instant lemon pudding
- 1
Instructions:
1. This is the EASY part <U+0096> In a large bowl; mix peaches with syrup, fruit cocktail with syrup, mandarin oranges-drained, pineapple w/syrup, cherries-drained, bananas, apples and pudding mixes (do not make the pudding <U+0096> just use the powder).
2. Mix well <U+0096> chill then serve.
3. Please note chill time is cook time.
Title: Deep Fried Bananas Pising Goreng
Ingredients:
- 3 bananas
- 2 water
- 2/3 coconut milk
- 1 sugar
- 1/2 salt
- 1
Instructions:
1. Cut bananas into 4 inch pieces.
2. Mix rice flour, water or coconut milk, sugar, and salt into a smooth batter.
3. Dip banana pieces in batter.
4. Fry in oil until golden brown and floating.
Title: Momma's Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 4 eggs
- 3 1/4 buttermilk
- 1 baking soda
- 1/2 vanilla
- 1 pecans
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour a roll pan, then cover the bottom of the pan with pecans.
3. Add 1/2 tsp baking soda to buttermilk, stir and let it sit.
4. In a large bowl, beat the butter and sugar together until creamy.
5. Add one egg at a time while continuously beating the batter.
6. Still beating, alternate adding buttermilk mixture and flour a little at a time, until all is added.
7. Add vanilla.
8. Place mixture in your prepared pan (make sure the pans are not filled more than 2 1/2" high, or they won't cook well- you may have to prepare another pan for all your mixture).
9. Place in oven for an hour or until the toothpick comes out dry.
Title: Mount St. Helens Cupcakes
Ingredients:
- 1/2 butter
- 8 sugar
- 3/4 vanilla extract
- 1/2 eggs
- 7 salt
- 1 flour
- 7 powdered sugar
- 1/4
Instructions:
1. Preheat oven to 325 degrees F.
2. Butter and flour a 12-cupcake/muffin pan, standard size.
3. Over medium heat in a large heavy saucepan, put the cold butter and let it melt halfway.
4. Add the chocolate pieces to the halfway melted butter and cook, stirring, until the chocolate is half melted; remove the saucepan from the heat and stir until smooth.
5. Add in the sugar, vanilla, eggs, and salt, stirring until smooth.
6. Add the flour, stirring until just blended (don't overmix).
7. Pour the batter into each cupcake mold in the pan, the batter filling them about 3/4 full.
8. Bake at 325 degrees F for 15 minutes until the cupcake edges are set but the centers remain moist and sunken.
9. Cool the muffin pan on a rack for 5 minutes, then carefully run a knife around the edges of the cupcakes, gently remove from the pan, and transfer to a cooling rack.
10. Let muffins cool for 10 minutes on the rack, sprinkle with powdered sugar through a sieve, then serve immediately.
Title: Lickety Split Chocolate Pudding
Ingredients:
- 1 1/4 chocolate pudding mix
- 2 1/2 water
- 1 egg
- 3/4 vanilla
- 1 butter
Instructions:
1. In the top of a double boiler, combine pudding mix, water, and egg.
2. Cook over boiling water until thickened, stirring constantly.
3. Cover and cook 10 minutes more.
4. Stir in butter.
5. Remove from heat.
6. Add vanilla.
7. Spoon into serving dishes.
Title: Pumpkin Bread Pudding With Bourbon Vanilla Sauce
Ingredients:
- 1 heavy cream
- 1/2 canned solid-pack pumpkin
- 3/4 sugar
- 1/2 salt
- 2 ground cinnamon
- 1/2 ground ginger
- 1 ground allspice
- 1/2 ground cloves
- 1/8 Bourbon
- 1 unsalted butter
- 2 heavy cream
- 5 vanilla bean
- 3/8 sugar
- 1 Bourbon
- 1
- 6
- 2
Instructions:
1. Preheat oven to 350°F with rack in middle.
2. Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon in a bowl.
3. Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
4. For the Custard:
5. Heat the milk and cream in a medium saucepan until boiling. Remove from heat. Scrape the vanilla bean seeds into the hot cream. Add the vanilla pod. Cover and steep for an hour. Remove the vanilla pod and reheat the cream until just boiling. Remove from heat. Whisk the sugar and egg yolks together in a medium bowl. Temper the yolks by whisking in a few tablespoons of the hot cream at a time until you've incorporated about half of the cream. Pour the egg yolk mixture into the saucepan with the remaining hot cream/milk and stir over medium heat until the custard thickens. Remove from heat. Let cool. Stir in the bourbon. Makes 2 cups.
Title: Great Pound Cake
Ingredients:
- 1 butter
- 3 sugar
- 6 eggs
- 1 vanilla
- 3 flour
- 1/2
Instructions:
1. Cream butter and sugar together. While beating sugar/butter mixture, add eggs, one at a time. Add vanilla.
2. Alternate adding flour and whipping cream until all are added. Pour batter into greased, floured tube or Bundt pan.
3. Place in cold oven set for 300°F Cook for 1 hour and 25 minutes. Remove from oven and cool in pan for 25 minutes before removing.
Title: Chocolate Chip & Nut Cake
Ingredients:
- 8 self-raising flour
- 4 butter
- 5 margarine
- 3 -4 caster sugar
- 3 -4 chocolate chips
- 1 egg
- 5 milk
Instructions:
1. Sieve flour into bowl.
2. Rub in fat until mixture resembles breadcrumbs.
3. Add sugar, choc chips, nuts, egg and enough milk to make a sticky consistency.
4. Pour into a loaf tin and bake.
5. Cooking time: 60 – 75 minutes.
6. Oven Temp: Gas 4 (325-350F / 160-180C).
Title: Cranberry Chocolate Chip Biscotti
Ingredients:
- 2 3/4 all-purpose flour
- 1 granulated sugar
- 3/4 dried cranberries
- 1/2 baking powder
- 2 salt
- 1/8 vanilla extract
- 1 eggs
- 1
- 1/2
- 3
Instructions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, mix flour, sugar, berries, chips, baking powder & salt.
3. In a small bowl, mix vegetable oil, the 2 extracts & beaten eggs.
4. Add egg mixture to flour mixture & blend well.
5. Knead dough on lightly floured surface until smooth.
6. Divide dough in half & shape each half into an 8-inch long log.
7. Place logs 6 inches apart on baking sheet coated with cooking spray, then flatten each to about a 1-inch thickness.
8. Bake 35 minutes, then remove logs from baking sheet & cool 10 minutes on wire rack.
9. Meanwhile, reduce oven heat to 325 degrees F.
10. Cut each log diagonally into 15 half-inch slices, placing slices standing up on baking sheet.
11. Return slices to oven & bake an additional 15-20 minutes.
12. Remove from oven, & transfer slices to wire rack to cool completely.
Title: Easy Peasy Lemon Squeezie All-In-One Lemon Drizzle Cake!
Ingredients:
- 5 self-raising flour
- 1 baking powder
- 4 butter
- 4 lemon, rind of
- 2 eggs
- 1 water
- 2 lemon juice
- 1 granulated sugar
- 1
- 4
Instructions:
1. Preheat oven to 325 F, 175 C or Gas mark 3.
2. Grease and line a 2 lb loaf tin or round cake tin.
3. Put all the cake ingredients together into a large bowl & mix thoroughly with a wooden spoon and then a hand held mixer for a maximum of 3 minutes.
4. Pour into the prepared loaf or cake tin & bake for 45 minutes or until a skewer inserted comes out clean.
5. While the cake is baking, make the syrup.
6. Mix the lemon juice and sugar together - no need to heat it up.
7. On removing the cake from the oven, pierce all over the top with a fine skewer or fork - keeping the cake in the tin.
8. Whilst the cake is still hot, pour the syrup over the top of the cake. Leave in the tin to cool.
9. The syrup will leave a crunchy residue of sugar and be sticky to touch too!
10. Keeps well, if you can hide it for long enough!
11. The quantity above can be easily doubled for a larger family cake.
12. The cake can also be split and have lemon curd spread between the two layers - it is then called a Luscious Lemon Drizzle Cake!
Title: Bobby's Chocolate Chip Cowboy Cookies
Ingredients:
- 1 shortening
- 1 white sugar
- 1 brown sugar
- 2 eggs
- 1 vanilla
- 2 baking soda
- 1 baking powder
- 1/2 salt
- 1/2 rolled oats
- 2 chocolate chips
- 1
- 1/2
Instructions:
1. In a large bowl, cream together the shortening and sugars.
2. Add eggs and vanilla - mix well.
3. In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Add to bowl above and mix well.
4. Add nuts, chocolate chips, and rolled oats - stir well.
5. Roll into about 1-1/2" balls and place on cookie sheets.
6. Bake about 15 minutes at 350 degrees. Remove from oven while still a little soft and cool on racks.
Title: Traditional Tea Cake
Ingredients:
- 1/2 butter
- 1 white sugar
- 2 eggs
- 1 1/2 vanilla extract
- 1 3/4 all-purpose flour
- 2 baking powder
- 1/2 salt
- 1/2 milk
- 1/4 sugar
Instructions:
1. Take a medium bowl and mix the butter and sugar until it becomes fluffy and creamy. Add one egg at a time and mix it well to continue the fluffiness. Add vanilla, flour, baking powder, salt and stir into the batter while adding milk. Add some more milk if the batter is too stiff.
2. Preheat oven to 350 degrees F. Grease and flour a 9-inch round pan and spread the batter that you have prepared, evenly into the pan. Step 3: Keep the pan in the preheated oven and bake it for 30 to 35 minutes. Once done, insert a toothpick into the centre of the cake and if it comes out clean, the cake is ready. Let it cool and out the cake in the serving pan or plate. Dust with confectioners’ sugar & the delicious tea cake is ready to be served.
Title: Super Lemony Souffles
Ingredients:
- 3 all-purpose flour
- 1/3 granulated sugar
- 1 1/2 granulated sugar
- 1 table salt
- 2/3 eggs
- 4 unsalted butter
- 2 lemon, zest of
- 1 candied lemon peel
- 1/4 lemon juice
- 4
Instructions:
1. Place an oven rack in the upper third of your oven and preheat to 400°F Butter six half-cup ramekins or souffle molds; pour some granulated sugar into each mold, then tilt and turn to coat completely. Tap out any excess sugar. Place molds on a baking sheet.
2. In a medium saucepan, whisk together flour, 1/3 c sugar and salt. Add about one-third of the milk (3 tbsp) and whisk to make a smooth paste; add the remaining milk and whisk until smooth. Cook over medium heat, whisking frequently until thickened (about the consistency of thin yogurt), about 5 minutes. Off heat, whisk in egg yolks and butter. Return to heat and cook until just a few bubbles form and pop on the surface. Transfer to a large (at least 4 qt) bowl. Stir in lemon zest and candied lemon peel, and let cool at least 15 minutes. Stir in 3 1/2 tbsp lemon juice.
3. Whip egg whites until frothy (by hand, with a hand-held electric mixer on low, or in a stand mixer with the whip attachment on low). Increase speed to high and gradually add the remaining 1 1/2 tbsp sugar. Continue beating until stiff, shiny peaks form.
4. Stir 1/4 of the whites into the cooled lemon base, then fold the remaining whites in gently, in two or three doses, folding gently to avoid deflating the whites. (It's okay if a few streaks of unmixed white remain visible.).
5. Divide the souffle mix evenly amongst the prepared ramekins. Sprinkle the top of each with a thin, even layer of sugar, then with 1/4 tsp of lemon juice. Bake until the tops are lightly browned and the souffles jiggle when nudged, about 10 minute Serve at once.
Title: Pumpkin Bars With Cream Cheese Frosting
Ingredients:
- 2 all-purpose flour
- 2 unbleached flour
- 2 sugar
- 1 baking powder
- 1 baking soda
- 1/2 nutmeg
- 1/2 salt
- 1 clove
- 4 pumpkin
- 1/2 eggs
- 1/2 raisins
- 2 powdered sugar
- 1/3 butter
- 3 cream cheese
- 1 milk
- 1 vanilla
Instructions:
1. Heat oven to 350. Grease 15x10x1 inch baking pan.
2. Lightly spoon flour into measuring cup and level off.
3. In large bowl, combine all bar ingredients except nuts and raisins and beat at low speed until moistened.
4. Beat 2 minutes at medium speed. Stir in nuts and raisins. Pour into greased pan.
5. Bake at 350 for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely.
6. In small bowl, combine all frosting ingredients. Beat until smooth. Spread over cooled bars. Cut into bars. Store in refrigerator.