lumicero/recipes-ing2inst huggingface dataset:
Title: Whatabewdy Australia Day Cake
Ingredients:
- 250 butter
- 1 1/4 caster sugar
- 1 vanilla extract
- 3 vanilla essence
- 2 eggs
- 1/2 self-raising flour
- 1 cornflour
- 1/2 - 3/4 milk
- 600 icing sugar
- 3 butter
- 1/3 boiling water
- 50
- 3
Instructions:
1. Note: It is important to have all ingredients at room temperature to prevent the cake mixture curdling. Grease and line a shape of Australia or a 25cm deep round or square cake tin on the bottom and sides with baking paper.
2. Place butter, caster sugar, vanilla extract or essence and eggs into a large bowl. Sift in self-raising flour and cornflour. Add milk and beat on a low speed of an electric mixer until all ingredients are combined. Increase speed to medium and beat for 3 minutes until mixture is thick and creamy. Pour into lined cake tin and bake at.
3. 160°C for 50-60 minutes. When cooked allow to stand for 10 minutes before inverting on a wire rack to cool.
4. Lamington Icing: Sift icing sugar and cocoa into a medium bowl. Add melted butter and boiling water and stir until smooth. Place cake onto a wire rack with a tray underneath and carefully drizzle and spread top and sides with the icing, allowing any excess to dribble onto tray beneath.
5. Coat evenly with coconut on the sides and top of the cake and place aside to set. When set, using a sharp knife cut the cake in half horizontally and set the top aside icing side up on a piece of baking paper (this will make it easier to handle). Carefully remove the bottom half of the cake from the wire rack and place onto a serving platter. Spread with jam allowing some to dribble onto serving plate and spoon on whipped cream. Place top part of cake onto cream and refrigerate until serving time. Serve cut into pieces or wedges.
Title: Barefoot Contessa's Chocolate Orange Mousse
Ingredients:
- 6 bittersweet chocolate
- 2 water
- 1/4 pure vanilla extract
- 1/4 orange zest
- 1 unsalted butter
- 1 extra-large eggs
- 12 sugar
- 8 sugar
- 1/2 kosher salt
- 2 heavy cream
- 1 mandarin orange
- 1/2 heavy cream
- 2 sugar
- 2 pure vanilla extract
- 1
Instructions:
1. Combine the 2 chocolates, orange liqueur, 1/4 cup water, and the vanilla in a heat-proof bowl.
2. Set it over a pan of simmering water just until the chocolate melts.
3. Cool completely to room temperature.
4. Whisk in the orange zest and butter until combined.
5. Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment.
6. Beat on high speed for 4 minutes, or until very thick and pale yellow.
7. With the mixer on low speed, add the chocolate mixture.
8. Transfer to a large bowl.
9. Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment.
10. Beat on high speed until firm but not dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
11. Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm.
12. Fold the whipped cream into the chocolate mixture.
13. Pour the mousse into individual dishes or an 8-cup serving bowl.
14. Chill and decorate with whipped cream and oranges.
15. Serve with extra whipped cream on the side.
16. Whipped Cream:
17. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment.
18. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks.
19. Don't overbeat, or you'll end up with butter!
Title: Edible Indian Corn (Fun Kids Recipe)
Ingredients:
- 4 butter
- 4 mini marshmallows
- 5
- 1 1/3
Instructions:
1. In a large pot, melt butter and mini marshmallows over low heat (about 5 minutes). You can also do this in a large bowl in the microwave, checking and stirring every couple minutes.
2. Remove the mixture from the stove and use a wooden spoon to stir in puffed corn cereal and diced dried fruit. Allow the mixture to cool for about 10 minutes.
3. Using buttered hands, shape each treat by pressing 1/3 cup of the mixture around a Popsicle stick. Add fruit leather husks to the bottom of the ear, slightly moistening them to help them stick if needed.
Title: Egyptian Chocolate Cake
Ingredients:
- 2 flour
- 2 sugar
- 1 baking powder
- 2 baking soda
- 1 milk
- 1/2 vanilla
- 3/4 eggs
- 1
- 2
- 1
Instructions:
1. Mix all ingredients together in large bowl.
2. Pour into greased 9x13 pan.
3. Bake at 350F degrees for 30-35 minute.
4. Top with your favorite frosting, powdered sugar or whipped topping.
Title: Peach Cream Cheese Crisp
Ingredients:
- 1 1/2 quick-cooking oats
- 1 1/3 flour
- 1 brown sugar
- 2 ground cinnamon
- 2 apple pie spice
- 3/4 butter
- 3/4 granulated sugar
- 1/4 flour
- 2 flour
- 1 ground cinnamon
- 1 apple pie spice
- 5 cream cheese
- 1 eggs
- 2 vanilla extract
- 2
Instructions:
1. Preheat oven to 350°F For the Crust, mix oats, 1 1/3 cups flour, brown sugar, cinnamon and apple pie spice in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Press half of the mixture into the bottom of 13x9-inch baking dish. Reserve remaining mixture for topping.
2. For the Filling, mix peaches, 1/4 cup granulated sugar, 1/4 cup flour, cinnamon and apple pie spice in medium bowl. Add peaches; toss to coat. Layer over bottom crust.
3. Mix cream cheese, eggs, vanilla, 1/2 cup granulated sugar and 2 tablespoons flour in small bowl until smooth. Spread over peaches. Top with reserved oat mixture.
4. Bake 40 to 45 minutes or until golden brown. Cool in pan on wire rack.
Title: Big & Chewy Oatmeal-Raisin Cookies
Ingredients:
- 1 1/2 unbleached all-purpose flour
- 1/2 table salt
- 1/2 baking powder
- 1/4 nutmeg
- 16 unsalted butter
- 1 light brown sugar
- 1 granulated sugar
- 2 eggs
- 3 old fashioned oats
- 1 1/2 raisins
Instructions:
1. Adjust the oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper.
2. Whisk the flour, salt, baking powder, and nutmeg together in a medium bowl; set aside.
3. In a standing mixer fitted with the paddle attachment, beat the butter and sugars at medium speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, and mix until combined, about 30 seconds.
4. Decrease the speed to low and slowly add the dry ingredients until combined, about 30 seconds. Mix in the oats and raisins until just incorporated.
5. Divide the dough into 18 portions, each a generous 2 tablespoons, and roll them between your hands into balls about 2 inches in diameter. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
6. Bake, switching and rotating the sheets halfway through the baking time, until the cookies turn golden brown around the edges, 22 to 25 minutes. Cool the cookies on the baking sheets for 2 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
Title: Vanilla Genoise Cake
Ingredients:
- 4 eggs
- 3 unsalted butter
- 1 vanilla
- 1 cake flour
- 2/3 granulated sugar
Instructions:
1. Oven to 350 degrees F.
2. Line the bottom of One 8 or 9 inch round cake pan OR 8-inch square pan, OR 11x17 sheet pan with parchment, and spray lightly with some sort of spray release (like Pam).
3. Combine the butter and vanilla in a small bowl.
4. Set aside somewhere warm (you want the butter to stay melted).
5. Combine the flour with 3 tbl.
6. of the sugar and sift again.
7. Set aside.
8. In the bowl of your mixer, combine the eggs and rest of the sugar.
9. Place the mixing bowl in a large pan of hot (not boiling, very hot tap water is good) water, and mix with your VERY CLEAN hand (kids love this part) until the eggs feel warm to the touch (body temp)*.
10. Return the bowl to the mixer and whip on high speed until cool, light and at the ribbon stage (when you lift the beaters, ribbons of batter fall back into the bowl and don't disappear very quickly).
11. Now, everyone says to use a rubber spatula, but I find it much easier to use my hand to do this next part**.
12. Sprinkle about 1/3 of the flour onto the eggs and quickly and gently fold into the batter.
13. Fold in half the remaining, then the rest.
14. Take about a handful of the batter and mix into the small bowl of butter and vanilla until well combined.
15. Gently fold that back into the batter.
16. Divide between the pans and bake as follows: for an 8" square, 20-25 min.
17. ;an 8" round, 25-30 minutes; a 9" round, 20-25 minutes; and an 11x17 sheet pan, 15-20 minutes.
18. The cakes should JUST BEGIN to shrink away from the side of the pans, and should spring back when you lightly touch them in the center.
19. Remove from oven, let cool about 10 minutes in the pan then turn out onto a flat surface and let cool completely before peeling off the parchment.
20. Set aside until ready to use.
21. DO NOT OVERBAKE.
22. This cake is best if allowed to sit a day before using in trifles.
23. NOTE 1: Genoise is supposed to be a dry cake.
24. It was made specifically to take moist toppings so it could soak them up.
25. *NOTE2: I learned to use my hand when warming yolks in culinary school.
26. The idea is that as soon as it feels warm on your hand, it is at the perfect temperature to whip to ribbon stage.
27. **NOTE3: I learned to fold flour into delicate batters like this with my VERY CLEAN hand in culinary school also.
28. At first I thought it was stupid, but I quickly saw it was the best way to be able to tell if all of your flour is mixed in and avoid any un-incorporated flour bits.
29. I mix angelfood cakes this way, too.
30. Children love to do this!
Title: Swedish Anise Twists
Ingredients:
- 2 active dry yeast
- 1/2 warm water
- 1/2 butter
- 3/4 milk
- 1 sugar
- 3 eggs
- 1 salt
- 2 anise seed
- 4 1/2 - 5 all-purpose flour
Instructions:
1. In a mixing bowl, dissolve yeast in water.
2. Melt butter and add mixing bowl with milk, 1/2 cup sugar, 2 eggs, salt, 1 1/2 teaspoons crushed aniseed, and 3 cups flour, and beat until smooth.
3. Add enough of the remaining flour to form a soft dough.
4. Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes.
5. Place in a greased bowl and turn once to grease top.
6. Cover and let rise until doubled, about 1 hour.
7. Punch dough down and roll into a 16 inch by 9 inch rectangle.
8. Cut rectangle into 3 16 inch by 3 inch pieces.
9. Cut each piece into 16 3 inch by 1 inch strips.
10. Twist each strip and place 1 1/2 inches apart on greased baking sheets.
11. Cover and let rise until doubled, about 30 minutes.
12. Combine 1 egg, 1/2 cup sugar, and 1/2 teaspoons crushed aniseed and brush over twists.
13. Bake at 375 F until browned, about 12-15 minutes.
Title: Apple Pecan Bread Pudding
Ingredients:
- 1 pecans
- 3 eggs
- 8 half-and-half
- 2 milk
- 2 apples
- 1/4 Bourbon
- 1 brandy
- 1/4 sugar
- 1 butter
- 1/2 margarine
- cinnamon
- vanilla ice cream
- nutmeg
Instructions:
1. Preheat oven to 350.
2. Spread pecans in a shallow baking pan and bake until golden, about 8-10 minutes, stirring occasionally.
3. Meanwhile, place bread cubes in a greased 3 qt. or larger slow cooker.
4. Peel, core and thinly slice the apples.
5. Mix lightly together the sugar, cinnamon and nutmeg, add eggs and mix well.
6. Blend in half and half or milk and then stir in bourbon or brandy.
7. Lightly mix pecans with bread and apples.
8. Pour egg mixture over bread. Drizzle with butter.
9. Cover and cook on low until apples are tender when pierced and custard is set; about 3 1/2 to 4 1/2 hours.
10. Let pudding stand, covered, for about 15 minutes. Serve warm with ice cream, if desired.
Title: Fudgy Ribbon Cake
Ingredients:
- 8 cream cheese
- 1/4 sugar
- 1 cornstarch
- 2 milk
- 1/2 vanilla
- 1 egg
- 2 all-purpose flour
- 2 sugar
- 1 salt
- 1 baking powder
- 1/2 baking soda
- 1 1/3 milk
- 1/2 butter
- 1 margarine
- 4 vanilla
- 2 eggs
- 1/4 butter
- 1/4 margarine
- 1 milk
- 6 vanilla
- 2 powdered sugar
Instructions:
1. Preheat oven to 350. Grease and flour bottom of 13x9 inch pan.
2. In a small bowl, combine first 6 ingredients. Beat 2 minutes at medium speed until smooth and creamy; set aside.
3. (Lightly spoon flour into a measuring cup; level off.) In a large bowl, combine cake ingredients, beat 3 minutes; beat 3 minutes at medium speed. Pour half of batter into prepared pan. Spoon cream cheese mixture over batter, spread carefully to cover batter. Spoon remaining batter by teaspoonfuls uniformly over cream cheese layer; spread as evenly as possible.
4. Bake 50 to 60 minutes until toothpick inserted in center comes out clean. Cool.
5. In small saucepan, heat butter and milk to boiling; remove from heat. Stir in vanilla and chocolate pieces until smooth. Blend in powdered sugar until smooth. If necessary, thin with milk to spreading consistency. Spread over cooled cake. (Store in refrigerator).
Title: Zabaglione
Ingredients:
- 6 sugar
- 1/4 dry marsala
- 1/2 sweet marsala wine
Instructions:
1. In a double-boiler top, not over water yet, beat egg yolks and sugar until thick and light colored, around 5 min.
2. (high speed with an electric mixer.) Reduce speed to medium and beat in Marsala.
3. Place mixture over simmering water in bottom of double-boiler, cook beating constantly at medium until fluffy, warm and mounds slightly, around 10 minutes.
4. Serve at once or spoon over fresh berries and/or shortcake.
Title: Stir Fried Apples & Cranberries
Ingredients:
- 1 apple
- 1 - 1 1/2 cranberries
- 1/4 cinnamon
- 1/4 nutmeg
- 1/2 arrowroot
- 4 stevia powder
- 2 butter
Instructions:
1. I took one med. size green apple, peeled and cored it. Then I chopped it into even pieces about 1/3 of an inch thick. You don't want them too thick or they won't cook nicely.
2. Then rinse frozen cranberries in warm water, this thaws them a little. Place apples and cranberries in a big bowl. Set aside.
3. In a small bowl or dish mix cinnamon, nutmeg, arrowroot powder, and Stevia. Add mixture to apples and cranberries and toss to coat well. Scrape the bottom of the bowl as you mix; the arrowroot may cause the mix to stick to the bottom of the bowl.
4. In a non-stick skillet melt the butter over medium heat. Add apple/cranberry mixture to the pan. Gently stirring frequently. Cook over medium heat for about 2 minutes. Reduce heat to medium low or low and cover.
5. Cook additional 6-8 minutes, stirring occasionally, until apples are tender. Don't over cook and don't cook too hot or your cranberries will be really mushy (they should be soft with skins broken).
6. Serve warm or chilled. You can serve as is or with sweet coconut cream and or crushed pecans.
Title: Cherry Cool Whip Salad (Cherry Dessert Salad)
Ingredients:
- 1 sweetened condensed milk
- 1 Cool Whip
- 1 mandarin oranges
- 1 crushed pineapple
- 2 miniature marshmallows
- 1 cherry pie filling
- 1/2
Instructions:
1. Mix the condensed milk first with the Cool Whip then fold in remaining ingredients.
2. Chill and serve.
Title: Chilean Cake Recipe
Ingredients:
- 14 eggs
- 14 flour
- 2 baking powder
- 14 sugar
- 1 sugar
- 1/2 water
- 3/4 sugar
Instructions:
1. Mix Whites on High in large bowl for appx 7-10 minutes. (Must be fluffy and light texture).
2. Add sugar, mix in well.
3. Add 1 or 2 at a time egg yolk, mixing with a wire-whisk folding the yolk inches (color will all be a light yellow when you are finished).
4. In a separate bowl, mix flower and baking powder with whisk or fork.
5. Pour small amounts into a fine strainer over the large bowl with the folded eggs and sugar. After each session of small pours, fold flour with baking soda into the large bowl with wire-whisk.
6. (Hint: the wire-whisk should look like a chicken drumstick each time you come up from the fold).
7. Butter a rounded pan –a spring form works best (cake will rise almost half way up, so make sure pan is deep enough).
8. Cook on 300 degrees for appx 40 minutes. Until cake is golden.
9. While cake is cooking prepare fruit and cream (frosting).
10. Fruit.
11. Choose any fruit you like (peaches, raspberries, strawberries, pineapple work best).
12. In small to medium saucepan put 1 cup of sugar and ½ cup of water. Cook on medium and continually stir until it starts to boil. Then add fruit; cook for several minutes for flavor to take place in liquid and in fruit.
13. Put fruit in Fridge to cool a little before cake is finished.
14. Cream (Frosting).
15. 1 Big (I think it is 1 ltr) Heavy Whip Cream.
16. ¾ cup of sugar.
17. Mix on High until texture is much like a soft frosting, not liquid.
18. You may add 1 can of manjar/dulce de leche for added flavor (can of condensed milk boiled in can for several hours-do not open can until it has been at least 2 ½ hours boiling)
19. Finishing Cake.
20. Once cake is cooked let it cool.
21. Once cooled, cut in center (or twice to make 3 layers). Pour spoon sized amounts of juice from fruit all over on bottom layer. Add finished cream frosting, add fruit. Add on the next layer and Repeat on all layers.
22. Top layer is normally decorated with fruit in patterns, and sides of cake covered with finished cream.
23. Listo! The cake is ready.
Title: Layered Blueberry-Almond Brown Sugar Streusel Yogurt Cake
Ingredients:
- 1/2 butter
- 3/4 sugar
- 2 eggs
- 1 1/2 flour
- 1 1/4 baking powder
- 1 baking soda
- 1/2 salt
- 1/4 plain yogurt
- 1/2 blueberries
- 1/3 butter
- 1 1/2 light brown sugar
- 3 cinnamon
- 1/2 nutmeg
- 1 1/2 walnuts
- 1/2
- 1
Instructions:
1. Set oven to 350 degrees (set oven rack to second-lowest position).
2. Grease a 8-inch baking dish.
3. In a large bowl cream butter with sugar until light and fluffy.
4. Add in eggs and almond extract; beat for about 4 minutes.
5. Add in yogurt; mix to combine.
6. In another bowl sift together flour, baking powder, baking soda and salt; add to the creamed mixture; mix just until combined.
7. Gently stir in chopped almonds (if using) and blueberries.
8. In a small bowl combine all topping ingredients together.
9. Pour half of the cake batter in prepared baking dish, then sprinkle with half of the sugar mixture.
10. Top with remaining batter.
11. In a small bowl mix together 3 tablespoons softened butter with remaining half of the brown sugar mixture; sprinkle over the top of the cake.
12. Bake for about 40-45 minutes or until the cake tests done.
Title: FIT STRAWBERRY PANCAKES
Ingredients:
- 1/4 flax seed
- 2 cinnamon
- 1 banana
- 1
- 1/2
Instructions:
1. Mix all the ingredients.
2. Pour into a pan that has been sprayed with canola oil cooking spray ~ heat on medium. .
3. Cook one side until you see the little bubbles. just like cooking any pancake!
4. Flip over (careful!) and cook on the other size until the middle is done (peek inside with a fork).
5. Top with two sliced strawberries.
Title: Chocolate Raspberry Ganache Cake
Ingredients:
- 1/3 all-purpose flour
- 1/3 cornstarch
- 1/3 baking soda
- 1/4 eggs
- 3 sugar
- 3 salt
- 2/3 heavy cream
- 1/4 unsalted butter
- 1 1/4 light corn syrup
- 2 heavy cream
- 2 fresh raspberry
- 1
- 8
Instructions:
1. Make génoise:
2. Preheat oven to 350°F.
3. Butter an 9-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil.
4. In a small bowl whisk together cocoa powder, flour, cornstarch, and baking soda.
5. In a metal bowl whisk together whole eggs, yolk, sugar, and salt until combined. Set mixture over a saucepan of simmering water and continue to whisk until lukewarm. Remove bowl from heat and with an electric mixer beat mixture at high speed until it has cooled and doubled in volume.
6. Sift one third cocoa mixture over egg mixture and fold together. Sift and fold in remaining cocoa mixture, half at a time, in same manner. Pour batter into pan and smooth top. Bake génoise in middle of oven for 30 minutes, or until it is firm to the touch and pulls away slightly from side of pan. Invert génoise onto a rack and immediately invert onto another rack to cool right side up. Génoise may be wrapped in plastic wrap and chilled 1 week or frozen 1 month. Thaw génoise before assembling cake.
7. Make ganache:
8. In a saucepan bring cream, butter, and corn syrup to a boil over moderate heat and remove pan from heat. Add chocolate, swirling pan to submerge chocolate in hot mixture, and let stand 3 minutes. Whisk ganache until smooth and transfer to a bowl. Chill ganache, covered, at least 2 hours and up to 3 days.
9. Assemble cake:
10. Let ganache stand at room temperature until slightly softened and pliable but still cool. With a whisk or electric mixer beat ganache just until light and fluffy.
11. Remove parchment paper from génoise and with a long serrated knife cut cake horizontally into 3 rounds.
12. Invert top layer of génoise onto a springform pan base or a 9-inch cardboard round and brush with one third syrup. Spread layer with half of jam and spread one third ganache over jam. Top ganache with middle layer of génoise and repeat layering of, jam, and ganache. Top with third layer of génoise. Spread top and side of cake with remaining ganache. Chill cake until ganache is set, about 30 minutes. Cake may be assembled ahead, wrapped in plastic wrap, and chilled 5 days or frozen 1 month. Thaw cake before proceeding.
13. Make glaze:
14. In a saucepan bring cream to a boil and remove pan from heat. Add chocolate, swirling pan to submerge chocolate in hot cream, and let stand 2 minutes. Whisk glaze until smooth and pour through a sieve set over a bowl. Cool glaze to room temperature.
15. With cake on a rack set over a pan (to catch drips) pour glaze through sieve onto center of cake. Quickly spread glaze evenly over top and sides of cake with a long, narrow, metal spatula. Let cake stand until glaze is set, about 5 minutes.
16. Garnish cake with raspberries and keep at cool room temperature until ready to serve.
Title: Nut-Free Carrot Cake
Ingredients:
- 1 1/2 sugar
- 2 eggs
- 4 flour
- 2 baking soda
- 2 salt
- 1 carrots
- 3 cinnamon
- 2 vanilla
- 1 butter
- 1/4 cream cheese
- 8 powdered sugar
- 1
Instructions:
1. Beat oil and sugar, then add eggs.
2. Add and mix the rest of the cake ingredients in the order given Beat for 1 minute.
3. Pour into 3 9-inch cake pans.
4. Bake at 350°F for 35 minutes.
5. Icing: Mix butter and cream cheese together until smooth, then add sugar a little at a time.
6. Beat until smooth.
Title: Low Sugar Baked Custard
Ingredients:
- 2 eggs
- 1 1/4 skim milk
- 1/4 Splenda granular
- 1 caster sugar
- 2 vanilla extract
- 1 golden syrup
- 1 strawberry syrup
Instructions:
1. Beat the eggs.
2. Add milk, splenda and vanilla and mix well.
3. Mix syrups together and place 1 Tbsp in the bottom of 4 ramekins or oven-proof cups.
4. Pour custard mixture gently into each ramekin.
5. Place the ramekins in a pan and fill the pan with boiling water to within 2 cm of the top of each ramekin.
6. Bake at 180 degrees C for 35-50 minutes.
Title: Coconut Crunch Cookies
Ingredients:
- 1 butter
- 3/4 sugar
- 3/4 brown sugar
- 2 eggs
- 2 vanilla extract
- 1 all-purpose flour
- 2 baking soda
- 1 salt
- 3/4 flaked coconut
- 2
- 11 1/2
- 1 1/2
Instructions:
1. In a large mixing bowl, cream butter and sugars until light and fluffy.
2. Beat in eggs and extracts.
3. Combine the flour, baking soda, and salt and gradually add to creamed mixture and mix well.
4. Stir in the coconut, chocolate chips, and almonds.
5. Drop the cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets.
6. Bake at 375 for 9 to 11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks.
Title: Blue Ribbon Banana Cake
Ingredients:
- 3/4 butter
- 2 eggs
- 2 flour
- 1 baking powder
- 1/2 buttermilk
- 1 1/2 white sugar
- 1 banana
- 1 baking soda
- 1 vanilla extract
- 1/2 flaked coconut
- 1/2 white sugar
- 3/4 butter
- 3/4 vanilla extract
- 3 flour
- 1 salt
- 3 flaked coconut
- 1/2
Instructions:
1. Beat eggs, add sugar, butter, bananas, buttermilk, baking soda, baking powder, vanilla, nuts, coconut and flour.
2. Mix all together and bake in two 9 x 9 inch round pans at 350 for 35-40 minutes, or until a toothpick inserted near the center comes out clean.
3. Remove from oven.
4. Let stand 10 minutes before removing from pans to wire racks.
5. Cool.
6. For Icing:
7. Mix together all ingredients and cook until thickened.
8. Pour on cake while frosting is still warm.