lumicero/recipes-ing2inst huggingface dataset:
Title: Monkeyboy Banana Chocolate Cake
Ingredients:
- 1/4 butter
- 1 1/2 unsalted margarine
- 2 sugar
- 1 eggs
- 1 vanilla
- 1/4 baking soda
- 1 water
- 1 1/2 banana
- 1 flour
- 1 baking powder
- 1 chocolate chips
- flour
Instructions:
1. Beat butter, sugar, eggs, and vanilla.
2. Dissolve baking soda in water and add to batter; beat well.
3. Add bananas.
4. Add dry ingredients; blend.
5. Pour chocolate chips into a separate bowl and mix with the remaining teaspoon of flour before adding to the batter (this can keep the chips from sinking to the bottom of the pan). Pour into a 9-inch square baking pan or bundt pan.
6. Bake at 350°F for 45-50 minutes.
7. Enjoy!
Title: Apple Caramel Cake
Ingredients:
- 2 all-purpose flour
- 1 salt
- 1 baking soda
- 1 ground cinnamon
- 3/4 granulated sugar
- 1 1/2 eggs
- 3 vanilla extract
- 1 1/2 tart apples
- 2 pecans
- 1 butter
- 1/2 light brown sugar
- 1 milk
- 1/4 heavy cream
Instructions:
1. Heat oven to 350 degrees. Grease 13x9x2 inch baking pan.
2. In medium size bowl, stir flour, salt, baking soda, and cinnamon and mix well; set aside.
3. In large bowl, with electric mixer at medium speed, beat oil, granulated sugar, eggs, and vanilla 3 minutes. Stir in flour mixture just until moistened; fold in apples and pecans. Spoon batter into prepared pan.
4. Bake 50-55 minutes until wooden pick inserted in center comes out clean. Remove from oven’ set cake, in pan, on wire rack.
5. In 1 quart saucepan over medium high heat, bring butter, brown sugar, and milk to boil, stirring until sugar melts; boil 1 minute. Spoon half of glaze over warm cake, setting remainder aside; let cake stand 5 minutes.
6. Cut warm cake into 3x2 inch pieces; serve accompanied by remaining glaze and, if desired, whipped cream sprinkled with cinnamon.
Title: Double-Chocolate Layer Cake
Ingredients:
- 1 3/4 all-purpose flour
- 2 all-purpose flour
- 3/4 sugar
- 2 baking soda
- 1 baking powder
- 1 kosher salt
- 1 buttermilk
- 1/2 eggs
- 2 vanilla extract
- 1 unsalted butter
- 1 vanilla extract
- 6 confectioners' sugar
- 1/2 confectioners' sugar
- 1 instant coffee granules
- 1 hot water
- 1
- 2
Instructions:
1. CAKE: Preheat the oven to 350°F
2. Butter two 8 inch round cake pans and line them with parchment paper; butter the paper. Dust the pans with flour, tapping out any excess.
3. Mix the flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed.
4. In a separate bowl, whisk the buttermilk with the oil, eggs and vanilla.
5. Slowly beat the buttermilk mixture into the dry ingredients until just incorporated, then slowly beat in the hot coffee until fully incorporated.
6. Pour the batter into the prepared pans.
7. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.
8. Let the cakes cool in the pans for 30 minutes, then invert the cakes onto a rack to cool completely.
9. Peel off the parchment paper.
10. FROSTING: In a microwave-safe bowl, heat the chocolate at high power in 30 second intervals, stirring, until most of the chocolate is melted.
11. Stir until completely melted, then set aside to cool to room temperature.
12. Beat the butter at medium speed until pale and fluffy.
13. Add the egg yolk and vanilla and beat for 1 minute.
14. At low speed, slowly beat in the confectioners’ sugar, about 1 minute.
15. In a small bowl, dissolve the instant coffee in 2 teaspoons of hot water.
16. Slowly beat the coffee and the cooled chocolate into the butter mixture until just combined.
17. Evenly spread 1/3 of the frosting over one cake layer to the edge.
18. Top with the second cake layer, rounded side up.
19. Spread the remaining frosting over the top and side of the cake.
20. Refrigerate for at least 1 hour before slicing.
Title: Ann's Shortbread
Ingredients:
- 1 butter
- 6 flour
- 1 1/2 sugar
- 1 egg
Instructions:
1. Cut butter into flour until it is as coarse sand.
2. Mix everything together by hand, using your fingers til it is soft and nice.
3. Roll or pat to 1/2" thick, and cut with cutter.
4. Prick several times with fork tines.
5. Bake 300° for 20-30 minutes, until just about browning.
Title: Almond Crunch
Ingredients:
- 1 butter
- 1 brown sugar
- 3/4
Instructions:
1. Preheat oven to 350ºF (180ºC).
2. Place a single layer of graham wafers in an ungreased9 x 13-inch (22 x 34 cm) baking pan, making sure they fit snugly.
3. Sprinkle with almonds.
4. In a heavy saucepan over medium heat, cook and stir butter and sugar until mixture comes to a boil.
5. Boil gently for 3 minutes.
6. Drizzle over almond-covered wafers, spreading evenly.
7. Bake for 8 minutes or until mixture is bubbly.
8. Cut into bars while bars are still slightly warm.
Title: Rice Krispies Funny Faces
Ingredients:
- 3 butter
- 4 margarine
- 6 miniature marshmallows
Instructions:
1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. To turn the mixture a fun colour, stir in a few drops of food colouring, if desired.
2. Add Kellogg's Rice Krispies cereal. Stir until well coated.
3. Using 1/2 cup (125 mL) measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into a circular shape. Decorate with frosting and/or candies. Best if served the same day.
4. Microwave Directions: In microwave–safe bowl heat butter and marshmallows on High for 3 minutes, stirring after 2 minutes. Stir until smooth. To tint a colour, stir in a few drops of food colouring, if desired. Follow steps 2 and 3 above. Microwave cooking times may vary.
Title: Reese's Candy Peanut Butter Cake
Ingredients:
- 1 1/2 all-purpose flour
- 2 baking powder
- 3/4 sugar
- 1/4 salt
- 1/4 margarine
- 3/4 milk
- 1/3 peanut butter
- 2 eggs
- 1/2
Instructions:
1. Combine all ingredients except candy in a bowl and mix at a low speed.
2. Scrape sides of bowl very often.
3. Beat on high for approximately 3 minutes.
4. Continue to scape sides of bowl often.
5. Pour into a greased and floured pan, either a round pan 9 inches or square 8x8 pan.
6. Sprinkle top of mixture with reese's peanut butter cups.
7. Put into a preheated oven of 350 degrees.
8. Bake for 35 to 40 minutes or until toothpick comes out clean of center.
9. Can be served warm or cool.
10. Enjoy!
Title: Toffee Cookie Bites (With Saltine Crackers)
Ingredients:
- 24 butter
- 1 light brown sugar
- 1 pecans
- 1 walnuts
- 1/2
Instructions:
1. Cover bottom of a 13- x 9-inch aluminum foil-lined pan with crackers.
2. Microwave butter and brown sugar in a microwave-safe glass bowl on HIGH for 3 to 4 minutes or until sugar dissolves, stirring occasionally.
3. Pour butter mixture over crackers.
4. Bake at 325° for 15 minutes or until bubbly.
5. Remove from oven, and sprinkle with chocolate morsels, spreading as they melt.
6. Sprinkle with pecans.
7. Cover and chill at least 2 hours.
8. Cut toffee into 1-inch squares or break into pieces, and store in an airtight container in refrigerator.
Title: Rogene's Pudding Dessert
Ingredients:
- 1 1/2 flour
- 1/2 margarine
- 1 butter
- 1 walnuts
- 1 1/2 cream cheese
- 2 powdered sugar
- 3 chocolate pudding mix
- 1 lemon pudding mix
- milk
- Cool Whip
Instructions:
1. Mix flour, butter and walnuts until mealy and spread in bottom of a 13 x 9 pan.
2. Bake for 25 min for 375*. Cool.
3. Cream powdered sugar and cream cheese. If it is too stiff add a few drops of milk.
4. Spread over the crust, then spread half of the cool whip.
5. Beat the pudding mix in the milk until thick and spread over cool whip and top it off with the rest of the cool whip.
6. Sprinkle the top with shredded coconut (if desired).
7. Refrigerate at least 1 hour before serving.
Title: Glazed Strawberry Pie
Ingredients:
- 3/4 red wine
- 2 strawberries
- 1 1/2 graham cracker pie crust
- 9
- 1
Instructions:
1. In a small saucepan, cook jelly with cassis over medium heat, stirring until jelly melts, about 1 minute.
2. Arrange strawberries pointed ends up close together in pie shell. Brush berries with glaze.
3. Refrigerate until glaze begins to set, at least 15 minutes or up to 4 hours.
4. Cut into slices and serve topped with whipped cream.
Title: Cinnamon Applescotch Cookies
Ingredients:
- 1/3 shortening
- 1/2 sugar
- 1 egg
- 1/2 vanilla
- 1/3 applesauce
- 1 1/4 all-purpose flour
- 1/2 cinnamon
- 1/4 baking soda
- 1/4 salt
- 1
Instructions:
1. Cream shortening with sugar.
2. Beat in egg and vanilla;Stir in applesauce.
3. Combine flour,cinnamon,soda and salt.
4. Stir into creamed mixture;mix in butterscotch chips.
5. Drop from teaspoon onto greased cookie sheets.
6. Bake in pre-heated 350°F oven 12- 15 minutes.
Title: The Best Angel Food Cake
Ingredients:
- 1 1/2 cake flour
- 1 1/4 cream of tartar
- 1 salt
- 1 vanilla extract
- 1/4 vanilla bean paste
- 2
- 1/2
Instructions:
1. Preheat oven to 325°F.
2. In a small bowl, whisk together 3/4 cup sugar and the cake flour. Set aside.
3. Beat egg whites until frothy, the add cream of tartar and salt. Beat until fully incorporated then begin to add the remaining 3/4 cup of sugar 1-2 tablespoons at a time. When sugar has been added, beat egg whites to soft peaks. You will know when you have soft peaks because the egg whites will look like soft waves and when you lift the beaters, the peaks will droop back down into the batter. If your batter is falling in ribbons, it is not quite down. Don’t be afraid to slow down the mixer and check a few times as you get close. Do not beat all the way to stiff peaks. Once you have soft peaks, add the vanilla and almond extracts and beat for a few seconds to evenly distribute.
4. Sift the flour/sugar mixture over the egg whites in 6-8 additions (depending on your proficiency with folding flour into egg whites) and gently fold it in after each addition. It is better to take your time and do it gently than to rush and deflate the egg whites.
5. Spoon batter into an ungreased 9 inch tube pan with a removeable bottom. Smooth the top with a spatula and tap the pan on the counter once or twice to ensure that there are no large bubbles lurking beneath the surface.
6. Bake for 50-60 minutes, until the top springs back when lightly pressed. Mine took 55 minutes.
7. Remove from oven an invert pan over a bottle. Allow to cool completely or overnight.
8. Gently run a thin knife around the sides, then around the bottom, of the pan to release the cake when you are ready to serve it.
Title: Chocolate Bon Bon Pops
Ingredients:
- 18 pecans
- 1 1/2 light corn syrup
- 2 vegetable shortening
- 1
- 2
- 20
- 1
Instructions:
1. In a large food processor bowl combine cookies and 3/4 cup of the nuts; pulse until cookies are crushed. Add orange juice, corn syrup, and cocoa powder; process until combined. Add remaining nuts; pulse until coarsely chopped.
2. Line a large baking sheet with parchment paper. Shape the cookie mixture into 1" balls. Place on a baking sheet, insert a lollipop stick, and freeze for about 30 minutes.
3. In a small saucepan combine the chocolate chips and shortening. Cook and stir over medium-low heat just until melted. Remove from heat. Dip pops in melted chocolate. Return to baking sheet.
4. Loosely cover and refrigerate 1 hour or until chocolate coating is set. If using liqueur, flavor will mellow after a day or two. Enjoy!
5. Makes 20 pops.
6. To Store: Place in covered container; refrigerate up to 1 week.
Title: Jam (Jelly) Doughnut Muffins
Ingredients:
- 300 self-raising flour
- 2/3 caster sugar
- 1/2 caster sugar
- 80 egg
- 1 buttermilk
- 175 vanilla extract
- 1 unsalted butter
- 3 ground cinnamon
- 100
- 1
Instructions:
1. Preheat oven to 180°C and grease a 6-hole muffin pan.
2. Sift the flour into a medium bowl, then add a pinch of salt and the caster sugar.
3. In a jug, combine the vegetable oil, egg, buttermilk and vanilla extract. Add to the dry mixture and stir to only just combine. Place a spoonful of the mixture in each muffin hole and make an indent in the centre. Fill each indent with a generous 1/2 teaspoon of strawberry jam.
4. Cover the jam with the remaining muffin mixture and bake for 20 minutes.
5. Remove from the oven and set aside to cool slightly.
6. Meanwhile, melt the butter.
7. Combine the extra sugar and the cinnamon in a large bowl.
8. When the muffins are cool enough to handle, brush each muffin with the melted butter, then roll in the cinnamon sugar.
9. Serve while still a little warm.
Title: Strawberries Romanoff
Ingredients:
- 2 strawberries
- 2 sour cream
- 1/3 brown sugar
- 1 orange
- 1 triple sec
- of fresh mint
Instructions:
1. Combine sour cream, brown sugar, orange juice and triple sec together in a mixing bowl.
2. Toss in the strawberries, folding in until evenly coated.
3. Place 1/2 cup of berries in a dessert dish or champagne glass.
4. Garnish with a sprig of mint.
5. Chill until ready to serve.
Title: Alfajores
Ingredients:
- 200 unsalted butter
- 1 caster sugar
- 1 egg
- 2 plain flour
- 5 honey
- 4 bicarbonate of soda
- 1/2 baking powder
- 2 vanilla extract
- 1/2 sweetened condensed milk
- 1 chocolate
- 300
Instructions:
1. First of all cook the condensed milk. I prefer to do it in a pressure cooker; I find it safer. Here is what I do. Fill the pressure cooker with water to cover the condensed milk can inside. Place the cooker on the stove top and when it starts to boil count the time; 30 minutes is enough.
2. Let it cool completely.
3. It is very dangerous to open the can when it is hot. The hot sweet mixture inside will come out like a jet and it burns very badly.
4. For the biscuit:
5. Cream butter with sugar, egg and yolks in an electric mixer using the whisk attachment.
6. In another bowl mix flour, honey, bicarbonate of soda, baking powder and vanilla. Mix this into the butter mixture.
7. Work the dough until smooth.
8. Let it rest for 30 minutes.
9. On a floured board and using a rolling pin, roll the dough to a half (1/2) cm thickness.
10. With a round (5cm) biscuit cutter, cut biscuits and place on a prepared baking sheet.
11. Bake for 10 minutes in a medium oven (180°C).
12. They should be light brown when done.
13. Let it cool on a wire rack.
14. When the biscuits are cold, spread some of the "dolce de leche" (about 1 tsp for every two biscuits) and cover with another, making a sandwich.
15. Set aside.
16. Melt the chocolate by placing it in a bowl over hot water, not boiling water.
17. After the chocolate has melted bring it to the right temperature (you should feel it kind of icy when placed on your lips) for coating.
18. Drop each biscuit in the melted chocolate, lift with a fork, taking care to take off all the excess.
19. Place the covered biscuit on parchment paper and let it dry.
20. Enjoy!
Title: Caramelized Baked Bananas
Ingredients:
- 4 bananas
- 4 butter
- 4 brown sugar
- 4 lemon juice
Instructions:
1. On a cookie sheet or shallow baking pan:
2. Place 4 large BANANAS, unpeeled with ends cut off.
3. Bake at 425F for 15 minutes or until skin bursts and turns black.
4. Turn bananas over and bake on the other side for 5 minutes.
5. Peel the skins and cut the bananas in two.
6. Pour 1 teaspoons MELTED BUTTER over each banana.
7. Sprinkle with: 1 teaspoons BROWN SUGAR and
8. 1 teaspoons LEMON JUICE.
9. Arrange carefully on a small platter.
Title: Individual Chocolate Lava Cakes
Ingredients:
- 1 1/2 eggs
- 2 heavy cream
- 1/4 unsalted butter
- 8 sugar
- 2 vanilla extract
- 1/3 cake flour
- 1/2
- 1/4
Instructions:
1. To make centers, melt 1/2 bar (2oz) chocolate and cream in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
2. To make cake, heat oven to 400°F Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 1 bar (4oz) chocolate and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sugar, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
3. Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with raspberries and a dollop of whipped cream.
Title: Hershey's Chocolate Syrup Cake
Ingredients:
- 1 all-purpose flour
- 1 sugar
- 1 baking powder
- 1/2 butter
- 1/2 eggs
- 4 vanilla
- 1
Instructions:
1. Preheat oven to 325.
2. Cream butter and sugar in a medium bowl with a portable mixer or a stand mixer.
3. Add eggs one at a time till incorporated.
4. Add syrup and vanilla.
5. Turn off mixer and stir in the flour and baking powder by hand (it's less messy this way -- )
6. Pour batter into a lightly greased and floured 9 inch springform pan and bake for one hour and 15 minutes.
7. Let cool and release cake from pan. Enjoy!
8. Note: I always go for less time (one hour) for an extra-moist cake, but it's still good if you go for the full hour and 15. This can also be made in 2 8in. cake pans if you want a layer cake, but definitely decrease the baking time.
Title: Pumpkin Butterscotch-Chip Cookies
Ingredients:
- 2 unbleached all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 1/2 salt
- 1 ground cinnamon
- 2 eggs
- 1 granulated sugar
- 1/2 canola oil
- 1 canned pumpkin
- 1 vanilla extract
- 1 powdered sugar
Instructions:
1. Position a rack in the middle of the oven. Preheat the oven to 325°F Line two baking sheets with parchment paper and butter the paper.
2. Stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl, and set aside. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the butterscotch chips.
3. Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2 inches apart. Or use a measuring cup with a 1/4-cup capacity to scoop out the mounds of dough, then use a thin metal spatula to smooth the mounds.
4. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
5. Dust the cooled cookies lightly with powdered sugar. The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Title: Thai Tapioca Pudding
Ingredients:
- 1 tapioca
- 8 water
- 3 coconut milk
- 1 sugar
- 1/2 salt
Instructions:
1. Rinse tapioca in cool tap water. Drain.
2. Place in saucepan with 6 cups water.
3. Bring to a boil over medium heat and cook 5 minutes, stirring constantly.
4. Drain and rinse.
5. Combine coconut milk and 2 cups water in a clean saucepan.
6. Add tapioca to milk mixture and bring to a boil over medium heat, stirring constantly.
7. Add sugar and salt, stirring until sugar is dissolved.
8. Remove from heat.
9. Taste and add more sugar or salt as needed.
10. Let mixture sit in saucepan for 30 minutes.
11. Pour into dessert glasses and serve warm. Serves 8.
12. Variation: Serve chilled with 1/4 cup diced honeydew melon added to each serving.
Title: Hot Mexican Volcanoes
Ingredients:
- 1/2 instant coffee granules
- 3/4 ground cinnamon
- 10 1/8 cayenne pepper
- 2 water
- 1 egg
- 1 granulated sugar
- 1 confectioners' sugar
- 1 vanilla extract
- 3 nonfat milk
- 3/4
- 15
- 3/4
- 1 1/2
- 3/4
- 3 -4
Instructions:
1. In a saucepan, combine condensed milk and chocolate and cook over low heat until chocolate melts. Transfer to a bowl. Refrigerate about 30 minutes.
2. Meanwhile, line 15 muffin pan cups with foil-and-paper liners.
3. In a large mixing bowl, combine cake mix, instant coffee, cinnamon, and either chili powder or cayenne.
4. Using an electric mixer on low speed, beat in water and whole egg. Increase speed to medium and beat about 2 minutes more.
5. To make meringue, clean beaters thoroughly, then beat egg whites until foamy in a clean, nonreactive (glass or ceramic) bowl.
6. Gradually beat in sugar until stiff and glossy.
7. Preheat oven to 350 degrees Farenheit.
8. Remove chocolate mixture from refrigerator and wrap about 1 teaspoo of the mixture around each macadamia nut, shaping it into a ball. Set aside.
9. Fill muffin cups 2/3 full of cake batter. Spoon 1 heaping TB of meringue on top, making sure meringue extends all the way to paper liners and no batter is exposed. Place a chocolate ball in exact center of meringue; do not push inches.
10. Bake until a toothpick inserted in the side of a cupcake comes out clean, about 25 to 30 minutes.
11. Cool in pans on rack, then carefully loosen meringue with tip of sharp knife and remove cakes from pans. Place on wire racks set over wax paper and cool completely.
12. In a small bowl, combine confectioners' sugar, cocoa, vanilla and enough milk to make a glaze of drizzling consistency. Spoon glaze on top of meringue, letting it drip down sides, and serve.
Title: Coconut Jam Drops
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1 cream of tartar
- 1/2 bicarbonate of soda
- 2 eggs
- 2 coconut
- 2 flour
Instructions:
1. Cream butter and sugar, add eggs and dry ingredients.
2. Form into balls, press dent in centre.
3. Fill dent with jam (I use raspberry).
4. Bake in medium oven for 15 minutes.
Title: Amaretto Souffle
Ingredients:
- 1/2 amaretto liqueur
- 6 eggs
- 6 all-purpose flour
- 4 milk
- 1 cream of tartar
- 2 confectioners' sugar
- 1
Instructions:
1. Preheat oven to 400. Butter a 6 cup souffle dish and sprinkle with a little of the superfine sugar.
2. Put the cookies in a bowl. Sprinkle them with 2 tbsp of the Amaretto Liqueur, and set aside.
3. In another bowl, mix together the 4 egg yolks, 2 tbsp sugar and the flour.
4. Heat the milk just to a boil in a heavy saucepan. gradually add the hot milk to the egg mixture, stirring.
5. Pour the mixture back into the pan. Set over low heat and simmer gently for 3-4 minutes, or until thickened, stirring occasionally.
6. Add the remaining Amaretto liqueur. Remove from heat.
7. In an extremely clean, grease-free bowl, whisk the 5 egg whites until they hold soft peaks (if not using a copper bowl, add the cream of tartar as soon as the whites are frothy). Add the remaining sugar and continue whisking until stiff.
8. Add about one quarter of the whites to the liqueur mixture and stir in with a rubber spatula. Add the remaining whites and fold in gently.
9. Spoon half the mixture into the prepared souffle dish. Cover with a layer of the moistened cookies, then spoon the reaming souffle mixture on top.
10. Bake for 20 minutes or until the souffle is risen and lightly browned. Sprinkle with sifted confectioners' sugar and serve immediately.
Title: Tapioca in the Microwave
Ingredients:
- 3 1/2 milk
- 3 1/2 minute tapioca
- 1/3 sugar
- 1 vanilla
- 1 butter
- 2
Instructions:
1. Put milk, tapioca and sugar in 2 quart microwavable bowl.
2. Microwave on high for 12 minutes, stirring occassionally.
3. Meanwhile, put the egg yolk in a small bowl and stir until smooth. When the milk mixture is finished, slowly drizzle 1 cup or more of the hot milk into the yolk while beating the yolk. Then pour the egg mixture back into the milk bowl and stir till combined.
4. Microwave the milk and egg mixture on high for 2 minutes. Then stir in the vanilla and butter.
5. This makes 6 servings of 1/2 cup each.
Title: Pretty Pistachio Cake
Ingredients:
- 1 vegetable shortening
- 1 instant pistachio pudding mix
- 4 eggs
- 1 water
- 2/3 instant pistachio pudding mix
- 5 milk
- 1 pistachio nut
- 1
- 1 1/2
Instructions:
1. COMBINE in a large mixer bowl cake mix, pudding mix, eggs, water and oil; Beat on medium speed for 2 minutes; Stir in coloring and spread batter evenly into a 13 x 9 inch greased pan.
2. BAKE 35 to 40 minutes; Cool completely on a wire rack.
3. COMBINE in a large mixer bowl pudding mix and milk; Beat on low speed for 1 minute; Let set for 2 minutes; Add whipped topping and beat on low speed just to blend; Spread over cooled cake; Sprinkle with chopped pistachios.
4. CHILL until serving: Store leftover cake in the refrigerator.