lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry Crepes
Ingredients:
- 250 strawberries
- 1/4 icing sugar
- 2 low-fat vanilla ice cream
- 4 icing sugar
- 8
Instructions:
1. Place strawberries, juice and icing sugar in a glass bowl. toss to combine. Let stand for 5 minutes.
2. Microwave crepes, one at a time, on High for 20 seconds or until hot. Fold crepes in half, then half again to form a triangle. Transfer to serving plates.
3. Top crepes with strawberries and ice-cream. Drizzle with strawberry liquid; dust with icing sugar.
Title: Chocolate Chip Cookies (for Health Nuts ???)
Ingredients:
- 2 1/4 whole wheat flour
- 1 baking soda
- 1 salt
- 1/2 butter
- 1 1/2 brown sugar
- 3 eggs
- 1 vanilla extract
- 4 1/2 powdered milk
- 1 water
- 12 peanuts
- 3/4 sunflower seeds
- 1
Instructions:
1. Stir flour, soda and salt together, and set aside.
2. In a large bowl cream butter with sugar, then add eggs, vanilla, milk powder and water, and beat until fluffy.
3. Add the flour mixture, and blend well.
4. Stir in chocolate chips, nuts, and sunflower seeds.
5. Drop by tablespoonfuls onto greased baking sheets.
6. Bake at 375 degrees F for 10-12 minutes or until lightly browned.
7. Remove from baking sheets, and cool on a wire rack.
8. Makes about 60 cookies.
Title: Chocolate Silk Pie With Shortbread-Pecan Crust
Ingredients:
- 2 heavy cream
- 6 sugar
- 6 cornstarch
- 1 1/2 vanilla extract
- 1/2 unsalted butter
- 6 pecans
- 2 unsalted butter
- 1
- 5
- 6
Instructions:
1. CRUST:
2. Heat oven to 350ºF.
3. In a food processor, pulse the pecans and cookies until crumbs form.
4. Add the butter and pulse just until combined.
5. Transfer the mixture to an 8 or 9-inch pie plate, pressing it evenly over the bottom and up the sides.
6. Bake the crust until slightly darkened, 20 to 25 minutes.
7. Transfer pie plate to wire rack and let it cool completely (this can be made up to 24 hours ahead of time).
8. FILLING:
9. In a small saucepan, combine 1 pint of cream, the chocolate, and 3 tablespoons of the sugar.
10. Cook over medium-low heat, whisking frequently, until the chocolate melts.
11. In a bowl, combine the cornstarch and the remaining 3 tablespoons of sugar.
12. Add the egg yolks and whisk.
13. Bring the chocolate mixture to a simmer (it must be bubbling gently in order for the filling to properly set).
14. Add 2 tablespoons of the simmering chocolate mixture to the egg mixture.
15. Whisking constantly, slowly add the egg mixture to the pan.
16. Cook, still whisking, until thickened (it should resemble the consistency of pudding), about 2 minutes.
17. Remove from heat.
18. Add the vanilla and butter.
19. Whisk until the butter melts.
20. Pour the filling into the crust.
21. Place a piece of plastic wrap directly against the surface of the filling.
22. Refrigerate for at least 3 hours and up to 48 hours.
23. Remove the plastic wrap and sprinkle with the cocoa.
24. With an electric mixer on medium-high, beat the remaining 1 pint of cream.
25. Serve as an accompaniment with the pie.
Title: Cheesy Dapper Apple Squares
Ingredients:
- 1 1/2 flour
- 1 1/2 graham cracker crumbs
- 1 brown sugar
- 1/2 baking soda
- 3/4 butter
- 6 cheddar cheese
- 2 1/2 granny smith apples
- 3/4 sugar
- 1/2 - 3/4 walnuts
Instructions:
1. Set oven to 350 degrees.
2. Butter a 13 x 9-inch baking dish.
3. In a large bowl mix together the flour, graham cracker crumbs, brown sugar, baking soda and butter; set aside 1-1/2 cups of the crumb mixture, then pat the rest into the prepared baking dish.
4. Place the cheese slices on top of the crumb mixture.
5. In a medium-size bowl combine the apples with the sugar, then layer over the cheese slices.
6. Add in the walnuts to the reserved 1-1/2 cups mixture, then sprinkle evenly over the apples.
7. Bake for about 35-40 minutes or until golden brown.
8. Cool completely, then cut into 2-inch squares.
Title: Chocolate Pudding in a Mug
Ingredients:
- 1 cornflour
- 2 cocoa powder
- 2 sugar
- 3/4 Equal sugar substitute
- 1 non-fat soymilk
- skim milk
- vanilla essence
Instructions:
1. In a large mug, dissolve cornflour, sugar and cocoa in the milk.
2. Microwave on high for 90 seconds or until mixture boils.
3. Stir in vanilla.
4. Chill in the refrigerator for an hour or so.
Title: Finnish Jaakko’s Dream Torte (Jaakon Unelmakaaretorttu) Cake Rol
Ingredients:
- 4 eggs
- 1/2 sugar
- 3/4 all-purpose flour
- 1 baking powder
- 1 powdered sugar
- 1 ricotta cheese
- 1/4 powdered sugar
- 1 vanilla
- 4 blueberries
Instructions:
1. Line a 15 x 10-inch jelly roll pan with parchment or waxed paper and butter bottom and sides of the pan. Dust with flour. Preheat oven to 375°F.
2. In a large bowl of an electric mixer, beat the eggs until foamy. Add the sugar GRADUALLY and continue beating until light and lemon colored, about 5 minutes at high speed.
3. SIFT the flour and baking powder together over the mixture and carefully fold in using a rubber spatula.
4. Turn mixture into the prepared pan and spread evenly to the edges and corners. Bake for 8 to 10 minutes until the top springs back when touched.
5. While cake is baking tear off a doubled length of paper toweling, folding it to about 18 inches in length. Generously dust the toweling with powdered sugar.
6. When cake is baked, loosen the edges and invert immediately onto the sugar dusted towel. Peel off the parchment or waxed paper and roll up the cake, starting at a narrow end, rolling the towel into the cake. Allow to cool completely.
7. To prepare the filling, combine the ricotta and whipping cream in a bowl and beat at high speed until rather stiffly whipped. Blend in the powdered sugar and vanilla.
8. Carefully unroll the cake. Spread with the creamy mixture and berries. Roll up again. Place on serving plate and chill, covered, until ready to serve. 6 to 8 servings.
9. The Great Scandinavian Baking Book B. Ojakangas.
Title: Pauline's Brownies
Ingredients:
- 10 cocoa powder
- 1 butter
- 2 sugar
- 4 eggs
- 1 1/2 all-purpose flour
- 1/8 salt
- 1 vanilla extract
- 1/2
Instructions:
1. Melt butter in a medium saucepan on low heat. Mix in the cocoa powder and then add sugar. Once it mixed well, add eggs, flour, salt, vanilla (optional), and nuts (optional). Pour into a 9" square greased baking pan.
2. Bake at 350 degrees F for about 25-30 minutes. Let cool, cut and enjoy!
Title: Cinnamon Souffle
Ingredients:
- 1 pineapple
- 1 margarine
- 1 sugar
- 1/2 eggs
- 5 pecans
- 1/2
Instructions:
1. Remove thin crusts frombread, and tear into small pieces.
2. Place into buttered 9x13-inch baking dish.
3. Pour pineapple and juice over bread & set aside.
4. Cream together margarine and sugar,.
5. Add eggs to margarine-sugar mixture and mix well.
6. Pour creamed mixture over bread and pineapple.
7. Sprinkle chopped pecans over souffle.
8. Bake uncovered at 350 degrees for 40 minutes.
Title: Meiling's Mango Cream
Ingredients:
- 2 mangoes
- 1 coconut milk
- 1/3 sugar
- 1 lime juice
Instructions:
1. Peel mangos and cut fruit from pit.
2. Puree all ingredients except one mango in food processor.
3. Refrigerate 1 hour or more.
4. Serve a generous portion over vanilla ice cream as well as remaining fresh, chopped mango. I triple the recipe for a dinner party -- which is enough for about a gallon of ice cream.
5. ENJOY!
Title: pumpkin tart with gingersnap crust
Ingredients:
- 4 unsalted butter
- 1/2 fresh ginger
- 1 cream cheese
- 1 light brown sugar
- 1/2 ground cinnamon
- 1/2 nutmeg
- 1 ground allspice
- 1 ground cloves
- 1 salt
- 1/4 pumpkin puree
- 3/4 eggs
- 2
Instructions:
1. Preheat the oven to 325 degrees.
2. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed.
3. Add an additional tablespoon of melted butter if necessary.
4. Pat evenly over the bottom and halfway up the sides of 8 (4 1/2-inch) tartlet pans.
5. Bake about 7 minutes, or until set.
6. Remove from oven.
7. To make the filling: Press the grated ginger against the mesh of a fine sieve into a small bowl, pressing hard to extract all the juice.
8. Set the ginger juice aside and discard the pulp.
9. In the bowl of an electric mixer, combine cream cheese, brown sugar, cinnamon, nutmeg, allspice, ground cloves, and salt.
10. Beat until creamy and well combined, then add the ginger juice and the pumpkin puree and beat again.
11. Add the eggs, one at a time, mixing well after you add the first one, but do not overbeat the mixture.
12. Pour the filling into the tart pans and return them to the oven.
13. Bake for 25 to 30 minutes, or until the center is just firm to the touch.
14. Cool to room temperature, then chill for up to 2 hours or overnight before serving.
Title: Lemon-Lime Pound Cake
Ingredients:
- 3 flour
- 1/2 salt
- 1 1/2 unsalted butter
- 3 sugar
- 5 eggs
- 1 1/2 lemon peel
- 1 1/2 lime zest
- 3/4 powdered sugar
- 2
- 1 1/2
Instructions:
1. Preheat oven to 325 degrees.
2. Spray 12 cup bundt pan with nonstick spray.
3. Whisk flour and salt in bowl to blend.
4. Using an electric mixer ( I use my kitchen aid large bowl mixer) beat butter in large bowl until fluffy.
5. Gradually beat in sugar until fluffy.
6. Add eggs 1 at a time until until combined.
7. Add in 1 teaspoon each of lemon and lime peels.
8. Beat in flour mixture in 4 additions alternating with 3/4 cup of the lemon lime soda in 3 additions.
9. When all combined transfer batter to prepared bundt pan.
10. Bake cake until golden on top and tester comes out clean (about 1 hour 15 minutes).
11. Cool cake in pan for 5 minutes.
12. Turn cake out onto cake rack and cool completely.
13. Combine powdered sugar and reserved 1/2 teaspoon each of the lemon and lime peels in a bowl.
14. Whisk in enough of the remaining 2 tablespoons of soda to form a thick enough frosting to drizzle over the cake.
Title: Apricot Nut Cups
Ingredients:
- 6 cream cheese
- 1 butter
- 2 flour
- 2 eggs
- 1 brown sugar
- 1 walnuts
- 1
Instructions:
1. Prepare dough by mixing the cream cheese, butter and flour. Pat into the bottom and sides of 48 mini tart wells.
2. Mix filling ingredients and fill tarts with 1-2 teaspoons filling.
3. Bake at 350* for 20 minutes.
Title: Almond Amaretto Mousse
Ingredients:
- 1 sugar
- 1/2 butter
- 4 eggs
- 1/2 half-and-half cream
- 1/2 vanilla extract
- 2 Amaretto
- 1 lemon juice
- 1 heavy cream
Instructions:
1. Put sugar, butter, egg yolks, and half & half into a heavy 2-qt. saucepan. Place over medium heat.
2. Stir constantly until it comes to a slow rolling boil. Let boil 2 minutes, still stirring constantly.
3. Remove from heat. Strain into a bowl and put that bowl into a larger bowl containing ice. Continue stirring until mixture is cool.
4. Add extract, Amaretto, and lemon juice. Mix well and set aside.
5. Whip cream, then fold into mixture.
6. Whip egg whites until stiff (not dry), then fold into mixture.
7. Fill wine or champagne glasses with mixture. Cover with plastic wrap & chill.
8. When serving, top with a little whipped cream & a sprinkle of almonds.
Title: The Biggest and Best Peanut Butter Cookies in the Universe!
Ingredients:
- 2 flour
- 2 baking powder
- 4 baking soda
- 2 butter
- 2/3 peanut butter
- 1 white sugar
- 1 light brown sugar
- 2 eggs
- 2 vanilla
- 2 1/2 quick-cooking oats
- 1/2 butter
- 1 1/2 creamy peanut butter
- 1 2/3 powdered sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Mix first 3 ingredients together in a small bowl.
3. In another bowl, cream butter and peanut butter together.
4. Add both sugars and mix well.
5. Add eggs and vanilla to the wet mixture.
6. Incorporate the flour mixture, then add the oats.
7. Using an ice cream scoop (yes, THAT big!), place balls of dough 3 inches apart on parchment lined cookie sheets.
8. Bake about 10 min, or until cookies have spread and edges are just turning golden brown.
9. Remove from oven and let cool on cookie sheet for 5-10 min before removing to wire rack.
10. If you're going to make PB cookie sandwiches:.
11. Mix the three icing ingredients together.
12. Spread a thin layer on the underside of one cookie.
13. Sandwich another cookie on top.
Title: Banana White Chocolate Cake With Icing - Absolutely Decadent
Ingredients:
- 1/2 butter
- 2/3 sugar
- 2 eggs
- 2 vanilla
- 2 1/2 baking powder
- 2 1/2 baking soda
- 1/2 cinnamon
- 1 salt
- 1/2 white chocolate
- 1 1/2 white chocolate
- 1 cream cheese
- 1/4 butter
- 2 icing sugar
- 6 sour cream
- 1
- 4
Instructions:
1. Cake: Preheat oven to 350, grease and flour 2 9 inch cake pans.
2. Cream butter and sugar until light and fluffy, beat in eggs and vanilla.
3. In a separate bowl, sift flour, baking powder, baking soda, cinnamon and salt, add to creamed mixture alternately with the mashed bananas.
4. Fold in the chopped white chocolate and divide mixture into into pans, spread evenly.
5. Bake 30 minutes or until a tester inserted in center of the cakes comes out clean.
6. Allow to cool ten minutes in the pans, then turn out onto a serving plate.
7. Cream Cheese Icing: with electric beater cream cheese until smooth, then beat in the butter.
8. Reduce speed and add icing sugar beating until smooth, stir in sour cream.
9. To Assemble: When completely cool ice and garnish with large white chocolate curls made using a vegetable peeler.
10. Note: have made this using layer cake pans as well as in a 9x13 pan which makes for a great 'bake and take'.
Title: Avocado Ice Cream
Ingredients:
- 1 sugar
- 1 lemon
- 1 lime juice
- 2 vanilla pod
- 4 vanilla extract
- 2 avocados
Instructions:
1. Put the sugar, all of the zest and juice from your lemon and lime, plus the scraped vanilla pods and seeds into a saucepan. Bring to the boil, then simmer for a couple of minutes until all the sugar dissolves. Take off the heat, pour into a bowl and leave to cool.
2. Once the syrup is cool, remove the vanilla pods. Pop the avocado flesh into a blender with the syrup and milk. Blend till it looks like a smoothie.
3. If you’ve got an ice-cream maker, put your mixture into it and churn till smooth and frozen.
4. If not, pour it into a large baking dish or deep tray and pop it in the freezer, giving it a whisk every half hour or so until frozen and smooth. You can eat it right away or transfer it to little containers, cover them, and pop in the freezer for later.
Title: Cranberry Whipped Cream
Ingredients:
- 250 water
- 250 sugar
- 340 fresh cranberries
- 2700 heavy cream
- 600 sugar
Instructions:
1. Combine water and sugar in a saucepan and place over high heat. When mixture comes to a boil, add cranberries and return to boil. Simmer for ten minutes. Strain mixture, squeezing to preserve as much liquid as possible. Discard the berry pulp. Allow cranberry sauce to cool, covered, at room temperature.
2. Combine cream and sugar in large bowl. Beat with hand mixer until it forms stiff peaks.
3. In a large bowl, stir 1/4 of the whipped cream into the cranberry sauce. Once combined, fold the remaining cream into the mixture, half at a time.
4. Store, covered, in the refrigerator.
Title: Cherry Cheesecake Cake
Ingredients:
- 1 cream cheese
- 2 sugar
- 2 eggs
- 1/2 milk
- 4 lemon juice
- 1 1/2 vanilla
- 3 cherry pie filling
- 1
Instructions:
1. Stir together the remaining cake mix, (not the 1 cup reserved) 1 egg, and 2 T oil.
2. Press this mixture into 9x13 cake pan on bottom and up the side 3/4 to top.
3. Blend cheese and sugar.
4. Add 3 eggs and reserved 1 cup of cake mix.
5. Beat 1 minute at medium speed.
6. Gradually add milk, juice, and vanilla. Mix until smooth.
7. Pour into the crust.
8. Bake at 300°F for 45 to 55 minutes.
9. COOL, when cool, top with cherry pie filling.
10. Refrigerate and enjoy!
Title: Sweet Peanut Butter Frosting
Ingredients:
- 1/2 peanut butter
- 1/2 margarine
- 3 milk
- 1 vanilla
- 1 3/4 powdered sugar
Instructions:
1. Whip peanut butter in mixer on high speed.
2. Add all ingredients in order till the consistency you desire is achieved.
3. You may want to start with just 2 tablespoons of milk. And it's easiest to add 1/2 cup of powdered sugar at a time :).
Title: Plum Cobbler
Ingredients:
- 3/4 light corn syrup
- 1 cornstarch
- 1/2 ground cinnamon
- 2 plums
- 1 1/4 Bisquick baking mix
- 1/2 milk
- 1/3 sugar
- 1/4
Instructions:
1. Stir the corn syrup with the corn starch and cinnamon; toss with the plums.
2. Spoon the mixture into an 8"x8" baking dish.
3. Bake at 400°F for 15 minutes.
4. Meanwhile, mix the baking mix, nuts, milk and sugar; vigorously 20 strokes.
5. Drop the batter by spoonfuls onto the hot plums and then bake for an addition 15 to 20 minutes.
Title: Blueberry Kuchen
Ingredients:
- 1 flour
- 2 flour
- 1/8 salt
- 2 sugar
- 2/3 sugar
- 1/2 butter
- 5 blueberries
- 1/8 cinnamon
- 1 vinegar
Instructions:
1. Mix 1 c flour, salt and 2 T sugar.
2. Cut in butter until it resembles coarse crumbs.
3. Sprinkle with vinegar.
4. Shape into dough and with lightly floured fingers press into springform 9" cake pan (about 1/4" on bottom, less thick and 1" high around the sides).
5. Add 3 c blueberries.
6. Mix remaining 2 T flour with remaining 2/3 c sugar and cinnamon.
7. Sprinkle over blueberries.
8. Bake on lowest rack at 400 deg for 50-60 mins or until crust is browed and filling bubbles.
9. Remove from oven and sprinkle with remaining blueberries.
10. Cool and remove rim of pan.
Title: Just Like Mama's Teacakes
Ingredients:
- 1 butter
- 2 sugar
- 3 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 3 eggs
- 1 vanilla extract
- 1
Instructions:
1. Cream softened butter with a mixer until fluffy (about 1 or 2 minutes).
2. Add sugar a little at a time, and cream together with mixer.
3. Add eggs, 1 at a time, beating into butter mixture until yellow disappears.
4. Add vanilla and almond extracts.
5. In a separate bowl, mix all dry ingredients.
6. Gradually add the flour mixture to the creamed mixture, stopping to scrape down the sides between additions. Depending on the power of your mixer, you might have to add the last of the flour mixing by hand with a rubber spatula.
7. Place the dough formed into plastic wrap and chill for at least 1 hour.
8. After chilling, remove the dough from the fridge, divide in half and roll out the first half on a floured surface. Place the other half back into the fridge until you're ready for it.
9. Roll dough 1/4 to 1/2 inch (I like my cookies a little thick).
10. Using a biscuit cutter, cut out cookies and place on a cookie sheet lined with parchment paper.
11. Bake in a 350 oven for 12-15 minutes depending on the heat of your oven. The edges should be just browned and the cookie itself barely tanned.
12. Let cool and keep in an airtight container.
13. Enjoy with hot tea or just by themselves!
Title: Graham Brownies
Ingredients:
- 1 sugar
- 1/2 margarine
- 3 butter
- 1 eggs
- 22 vanilla
- 3/4 chocolate graham cracker squares
- pecans
- walnuts
- powdered sugar
Instructions:
1. Blend sugar, margarine,eggs and vanilla in bowl with spoon.
2. Stir in graham cracker crumbs and walnuts/pecans until blended.
3. Spread batter into greased 8 inch square baking pan.
4. Bake at 350 for 30-35 minutes or until toothpick inserted comes out clean.
5. Cool completely in pan on wire rack.
6. Sprinkle with powdered sugar.
7. Cut into squares to serve.
Title: Chocolate Cinnamon Dessert
Ingredients:
- 1 1/3 biscuit mix
- 3/4 sugar
- 1/3 cinnamon
- 1 butter
- 3 egg
- 1 milk
- 3/4 vanilla ice cream
- 1 cinnamon
- 1
- 1/4 - 1/2
Instructions:
1. Heat oven to 350.
2. Spray 8x8 baking pan with cooking spray.
3. In large bowl combine biscuit mix, sugar, cocoa,cinnamon, butter,egg,and 1/4 cup of the milk.
4. Beat one minute at medium speed in mixer, scraping sides and bottom of bowl frequently, or beat vigorously by hand.
5. Add remaining milk; beat 1/2 minute.
6. Pour batter in prepared pan. Bake 35 to 40 minutes.
7. Cut cake into serving pieces.
8. Serve warm or cold topped with ice cream and Chocolate Cinnamon Sauce.
Title: Santa's Snicker's Brand Surprises
Ingredients:
- 1 margarine
- 1 creamy peanut butter
- 1 light brown sugar
- 1 sugar
- 2 eggs
- 1 vanilla
- 3 1/2 all-purpose flour
- 1 baking soda
- 1/2 salt
- 1 dark chocolate
- 1
Instructions:
1. Combine the butter, peanut butter,and sugars using a mixer on a medium low speed until light and fluffy.
2. Slowly add eggs and vanilla until thoroughly combined. Then mix in flower, salt, and baking soda.
3. Cover up and chill dough for 2-3 hours.
4. Remove dough from refrigerator. Divide into 1 tablespoon pieces and flatten.
5. Place a snickers brand miniature in the center of each piece of dough.
6. Form the dough in a ball around each snicker brand miniature.
7. Place each on a greased cookie sheet and bake at 325° for 10-12 minutes (baking time and temperature may need to be ajusted if using more than one tablespoon of dough per cookie).
8. Let cookies cool on baking rack or wax paper. (holiday hint: spruce up santa's surprise by drizzling melted Dove brand milk or dark chocolate gifts over the top of each cookie.
Title: Vintage Rumford Gingerbread
Ingredients:
- 1/4 shortening
- 1/2 brown sugar
- 1 egg
- 2/3 molasses
- 2 1/2 flour
- 2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 ginger
- 1/2 nutmeg
- 1 1/2 ground cinnamon
- 1/2 boiling water
Instructions:
1. cream together the fat and sugar, add the egg and molasses and beat well --
2. Mix and sift in the remaining dry ingredients.adding the boiling water last.
3. Pour into shallow well greased pans or muffin cups -- (not sure, but with the tendency of molasses to scorch.I think I will try it in a 13x9 pan first --
4. bake at 325* for 20-25 minutes -- Raisins may be added if desired -- before adding boiling water -- .
Title: Molly's Secret Chocolate Cake
Ingredients:
- 1/2 butter
- 1 miniature marshmallow
- 3/4 shortening
- 1 eggs
- 1/2 salt
- 1/2 vanilla extract
- 3/4 buttermilk
- 2 sugar
- 1/2 all-purpose flour
- 2 baking soda
- 3/4 baking powder
- 2 butter
- 2 1/3 powdered sugar
- 1 vanilla extract
- 1 1/2
- 1/2
- 1/4
- 2 -3
- 3
- 1
- 1/4
Instructions:
1. Preparation (cake):
2. place in a sauce pan, butter, coke, semi sweet baking square and bring to a boil.
3. remove from heat and add marshmallows and stir until all is blended and the marshmallows are melted.
4. set aside to cool enough to room temperature.
5. in a mixing bowl, blend the shortening, oil, vanilla and sugar until fluffy.
6. add eggs and buttermilk and beat until smooth.
7. mix flour with baking soda, cocoa, baking powder, and salt.
8. add half of the flour mixture to shortening, egg mixture and beat.
9. scrape bowl time to time to clean the sides off so ingredients are blended in batter.
10. add cooled cocoa cola mixtue and beat.
11. add remainder of flour and beat until completely smooth, about 3-4 minutes.
12. batter will be thick.
13. place batter into a 13" x 9" x 2" oiled and floured baking pan.
14. set pan on top shelf in a preheated 350 degrees oven for 35-40 minutes.
15. check for completed baking time with a toothpick.
16. if the toothpick comes out clean by sticking it in the middle of the cake, it's time to come out of the oven and cool.
17. let the cake cool for about 20-30 minutes before frosting, otherwise the frosting will melt.
18. preparation (frosting):
19. cream butter.
20. add cocoa, vanilla, hershey's syrup, and cocoa cola.
21. beat until smooth.
22. add powder sugar a little at a time and beat constantly.
23. scrape the sides of bowl time to time to get all ingredients into the frosting.
24. if the frosting seams a little dry, add a little more cocoa cola and beat well.
25. frost cake and serve with vanilla ice cream and enjoy.
Title: Pineapple Sheet Cake
Ingredients:
- 2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 2 sugar
- 2 eggs
- 1 crushed pineapple
- 2
Instructions:
1. Mix dry ingredients and blend in eggs and oil, stirring well.
2. Add pineapple and mix thoroughly.
3. Pour into greased jelly roll pan or large cookie sheet, 12 X 18.
4. Bake at 350*F for 25 minutes.
5. Good with Cool Whip or ice cream.