lumicero/recipes-ing2inst huggingface dataset:
Title: Old World Butter-Nut Drops
Ingredients:
- 1/2 butter
- 1/4 sugar
- 1 egg
- 1/2 vanilla
- 1 cake flour
- 1 lemon juice
- 2 orange zest
- 1 lemon zest
- 1/2 brazil nut
- 20
Instructions:
1. Cream butter and sugar well. Add egg yolk and vanilla. Beat well.
2. Sift the cake flour and add to the butter mixture along with the juice and grated zest. Mix thoroughly and place in covered bowl. Chill several hours or overnight.
3. Preheat oven to 350 degrees.
4. Using 1/2 teaspoon of the dough per ball, roll the dough into tiny balls. Dip the balls into slightly beaten egg white, then roll in the ground nuts.
5. Place on a greased cooky sheet one inch apart. Press 1/2 of a candied cherry on top of each.
6. Bake in preheated oven for 25 minutes or until very lightly browned.
Title: Creamy Vanilla Pudding
Ingredients:
- 1/3 sugar
- 2 1/2 cornstarch
- 1/4 salt
- 2 half-and-half cream
- 1 pure vanilla extract
- 1 cinnamon
- 1/2 nutmeg
- 1/4 butter
- 1 -2
Instructions:
1. In a heavy saucepan combine sugar, cornstarch, salt, half and half cream, cinnamon and nutmeg (if using) bring to a boil whisking vigorously over medium heat.
2. As soon as the mixture is very hot whisk in the egg yolk and cook whisking vigorously until thickened and bubbly (about 2 minutes).
3. Remove from heat and immediately stir in vanilla and butter until smooth and combined.
4. Transfer to a heat-proof bowl, then place a piece of plastic wrap directly over the pudding.
5. Cool for about 30 minutes on the counter then refrigerate until cold.
Title: Molasses Feather Cake
Ingredients:
- 2 1/2 cake flour
- 1/2 sugar
- 1 baking powder
- 1/2 baking soda
- 1 salt
- 1/2 shortening
- 1 vanilla
- 3/4 molasses
- 2 eggs
- 1/2 milk
Instructions:
1. Sift flour, sugar, baking powder, baking soda and salt into mixing bowl. Blend in shortening, molasses, eggs, and flavoring. Beat 2 minutes by hand or by electric mixer. Add milk and beat 2 more minutes. Pour into well-greased layer cake pans.
2. Bake at 375F for 25 minutes.
Title: Strawberry Lemonade Cake
Ingredients:
- 1 Philadelphia Cream Cheese
- 8 marshmallow creme
- 1 Cool Whip Topping
- 2 strawberry
- 8
- 1
Instructions:
1. Make cake according to box and bake in 2- 9 inch round cake pans as directed. Turn finished cakes over on cake racks and allow to cool completely.
2. Cream together cream cheese, lemonade and yellow food coloring until smooth. Mix marshmallow creme in and then mix in Cool Whip until completely smooth.
3. Refrigerate until cake is cooled and cut. Cut each cake layer in half.
4. Alternating layers of cake with layers of filling, assemble cake. End with layer of filling.
5. Top with sliced strawberries.
6. Refrigerate and serve chilled.
Title: Baked Apples Stuffed With Halvah
Ingredients:
- 4 baking apples
- 1 butter
- 1 white wine
- 1 cinnamon stick
- vanilla ice cream
Instructions:
1. Generously butter apples inside and out.
2. Stuff with crumbled halvah.
3. Place in a small, shallow baking dish and pour wine around the apples.
4. Add cinnamon stick.
5. Bake at 375F for about 40-45 minutes, or until apples are tender when pierced with a fork.
6. Serve warm, with juices, and a dollop of lightly sweetened whipped cream or some vanilla ice cream to gild the lily.
Title: Spiced Pumpkin-Chocolate Chip Tea Cake
Ingredients:
- 2 1/3 dark brown sugar
- 1 1/2 canola oil
- 1 canned pumpkin puree
- 3 eggs
- 3 unbleached all-purpose flour
- 1 baking soda
- 2 1/3 ground cinnamon
- 1 ground ginger
- 1/2 ground cardamom
- 1/4 ground cloves
- 1/2 chocolate chips
- 1/3 walnuts
- powdered sugar
Instructions:
1. Preheat oven to 350°; grease and flour a 10-12 cup Bundt pan.
2. Place 2 cups brown sugar in a large bowl; break up any lumps.
3. Add the oil, pumpkin puree, and eggs; whisk together until smooth.
4. Sift the flour, baking soda, 2 teaspoons cinnamon, ginger, cardamom, and cloves over the pumpkin mixture.
5. Add the chocolate chips and fold until the batter is evenly mixed and no streaks remain.
6. In a small bowl, combine the remaining 1/3 cup brown sugar and remaining 1/4 teaspoon cinnamon with the walnuts.
7. Rub together with your fingertips until well blended.
8. Pour half of the pumpkin batter into the prepared pan.
9. Sprinkle the walnut mixture over the top of the batter, trying to keep it in the center.
10. Cover with the remaining batter.
11. Bake for 60-70 minutes, until a pick comes out clean.
12. Let cake cool in the pan for about 10 minutes.
13. Then turn the cake onto a rack to cool completely.,.
14. Sprinkle with powdered sugar, if desired.
Title: Martha's Carrot Cupcakes With Cream Cheese Frosting
Ingredients:
- 1 sugar
- 1/3 vanilla extract
- 2 eggs
- 1/2 baking powder
- 2 baking soda
- 1 ground cinnamon
- 1/2 ground allspice
- 1/2 ground nutmeg
- 1/2 salt
- 1/2 flour
- 3/4 carrots
- 2 cream cheese
- 1 1/2 confectioners' sugar
- 8 vanilla extract
- 3/4 orange zest
- 1/2
Instructions:
1. Preheat oven to 180°C.
2. Line a standard 12-cup muffin tin with paper cups.
3. In a bowl, combine sugar, macadamia oil, orange juice, vanilla extract, and eggs.
4. Stir in baking powder, baking soda, cinnamon, allspice, nutmeg and salt.
5. Add flour; mix. Stir in carrots.
6. Divide batter evenly among muffin cups, filling only about 3/4 of the way up.
7. Bake for about 20-25 minutes or until toothpick inserted in center comes out clean.
8. Allow cupcakes to cool completely before frosting.
9. Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and vanilla extract.
10. Whisk until smooth.
11. Frost cupcakes, and garnish with orange zest.
Title: Pots De Creme Au Chocolat
Ingredients:
- 1 1/2 half-and-half
- 2 eggs
- 4 sugar
- 1/4 salt
- 1/4 heavy whipping cream
- 1/2 powdered sugar
- 1
Instructions:
1. Heat oven to 350. Heat chocolate chips and half and half over medium heat, stirring constantly until chocolate is melted and mixture is smooth; cool slightly. Beat eggs, sugar and salt; gradually stir into chocolate mixture.
2. Pour into 8 ungreased ovenproof pots de creme cups or 8 ungreased custard cups. Place cups in a rectangular pan. Pour boiling water into pan to within 1/2 inch of tops of cups. Bake 20 minutes. Remove cups from water; cool slightly. Cover with plastic wrap and refrigerate at least 4 hours but no longer than 24 hours.
3. Beat whipping cream and powdered sugar in chilled small bowl until stiff. Top each serving with sweetened whipped cream. Garnish with chocolate mints if desired.
Title: Chocolate-Peanut Mousse Pie
Ingredients:
- 1 1/4 chocolate graham crackers
- 3 sugar
- 1/3 butter
- 3 3/4 bittersweet chocolate
- 4 peanuts
- 1 chocolate curls
- 1 1/3
Instructions:
1. Combine graham cracker crumbs and sugar. Add melted butter; toss to combine. Press onto bottom and up side of a 9 inch pie plate. Bake in a 375 oven for 5 minutes; cool.
2. Heat and stir 3/4 cup of the whipping cream and the chocolate over low heat until smooth. Stir in 3/4 cup nuts. Pour half of the chocolate mixture over crust. Place in freezer about 20 minutes or until set, then transfer to refrigerator.
3. Cover and chill the remaining chocolate mixture. Meanwhile, heat and stir 1 cup of the whipping cream and the peanut butter pieces until smooth. Cover and chill about 30 minutes or until cool but not stiff, stirring occasionally.
4. Beat remaining 2 cups whipping cream until soft peaks form. Fold about 1/3 of the whipped cream into peanut butter mixture; gently fold in remaining whipped cream.
5. Spoon 2 1/2 cups of the mixture over chocolate mixture in crust. Place in freezer about 15 minutes or until set.
6. Spread remaining chocolate mixture over peanut butter mixture. Pipe or spoon remaining peanut butter mixture around edge of pie. Cover and chill at least 4 hours. Garnish with the remaining 1/4 cup peanuts, and, if desired, the chocolate curls.
Title: Very Good and Yummy Chocolate Chip Cookies
Ingredients:
- 1/2 unsalted butter
- 3/4 Splenda granular
- 3/4 brown sugar
- 2 eggs
- 2 vanilla flavoring
- 2 1/4 baking soda
- 1 salt
- 1/2
- 2
Instructions:
1. Preheat oven to 350°F (175°C).
2. Grease cookie sheets.
3. In a large bowl, cream together the butter, splenda and brown sugar until light and fluffy.
4. Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
5. Combine the flour, baking soda and salt; gradually stir into the creamed mixture.
6. Finally, fold in the chocolate chips.
7. Drop by rounded spoonfuls onto the prepared cookie sheets.
8. Bake for 8-10 minutes or until light brown.
9. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Title: Campfire Baked Apples
Ingredients:
- 6 apples
- 6 butter
- 6 sugar
- 3 cinnamon
Instructions:
1. You'll need 12 sheets of aluminum foil, each about 10 inches long. If using a campfire, move back large burning embers to expose hot coals -- oak coals are best.
2. Prepare each apple by first cutting a top-shaped "plug" out of the stem-end with a sharp paring knife. Keep the plugs to re-insert later. Leave the stems on if you wish.
3. Use a butter knife or the paring knife to carve out all of the core and seeds. This is the trickiest part. Do not go through the bottom of the apple but if you do, it's no big deal.
4. Into each apple insert 1 tablespoon of the butter, 1 teaspoon of sugar and 1/2 teaspoon of cinnamon. That should pretty much fill the void. Then, re-insert the top plug and double-wrap each apple in aluminum foil. (Some folks rub the outside of the apple with butter but I never bother to do this).
5. Lay the apples on the coals and, after 5 minutes, roll them over so that the second side can bake. Roll them out of the coals after 10 minutes, let them cool for a bit and serve.
6. You can make sort of a primitive bowl out of the aluminum foil wrappers and eat the apples with a spoon.
7. TIP: Don't puncture the aluminum foil with a fork to turn the apples because all your butter will leak out! Use a pair of tongs if you have a big pair.
Title: Strawberry Cream Cake
Ingredients:
- 1 strawberry
- 1 Cool Whip
- 1 cream cheese
- 1 confectioners' sugar
- 1/2 sugar
- 3
Instructions:
1. Blend the cream cheese & confectioners sugar with a mixer in a medium bowl.
2. Slowly add the cool whip to the cream cheese until it is well blended.
3. Put 10 strawberries & 2 tablespoons of sugar into a food processor & puree them. (Use the less attractive strawberries for this.).
4. Pour the strawberries into the cream cheese mixture & stir. Refrigerate until ready to frost the cake.
5. Cut the rest of the strawberries in half, then in half again. Place into a bowl with 1 tablespoon of sugar & gently stir.
6. Cut the angle food cake crosswise & take off the top, place to the side for later.
7. Put a thin layer of the mixture on top of the bottom half of the cake. Place a thin layer of strawberries over the frosting, then cover with another thin layer of cream cheese mixture.
8. Place the other half of the cake back on top. Cover the rest of the outside of the cake with the remaining mixture. Decorate the top of the cake with the rest of the strawberries.
9. Store the cake in the refrigerator so the frosting doesn't melt.
Title: Coconut Rice Pudding
Ingredients:
- 1 water
- 2/3 medium grain rice
- 1/4 salt
- 2 eggs
- 1/2 sugar
- 1 coconut milk
- 1 lemon juice
- 1/3 golden raisin
- 1 sweetened flaked coconut
Instructions:
1. Bring water to a boil in small saucepan; stir in rice and salt. Rduce heat to low; cover and cook 15 minutes or until all water is absorbed.
2. Heat oven to 325°F Whisk eggs and sugar in medium bowl; whisk in coconut milk and lemon juice.
3. Spoon cooked rice into ungreased 8 inch glass baking dish; sprinkle with raisins. Pour egg mixture over rice; stir to blend.
4. Bake 20 minutes. Stir well; sprinkle with coconut flakes. Bake 15-20 minutes more or until knife inserted halfway between center and edge comes out almost clean. Serve warm.
Title: Banana Split Cake
Ingredients:
- 1 instant banana pudding mix
- 1 water
- 1 1/2 eggs
- 1/3 crushed pineapple
- 3 frozen strawberries
- 1 maraschino cherries
- 1 walnuts
- 1
- 1/4
- 14
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Coat two 8" cake pans with nonstick cooking spray.
3. In a large bowl, with an electric beater on medium speed, beat the cake mix, pudding mix, water, oil and eggs until smooth.
4. Stir in the pineapple then pour the batter into the cake pans, dividing equally.
5. Bake for 35- 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
6. Allow to cool for 15 minutes then invert onto wire racks to cool completely.
7. In a small bowl, combine 3/4 cup whipped topping and the strawberries and mix well.
8. Place one cake layer on a serving plate and frost the top with the strawberry mixture.
9. Place the second layer over the first then frost the top and sides with the remaining whipped topping.
10. Drizzle with hot fudge then place the cherries around the edges of the cake top and sprinkle evenly with the nuts.
11. Serve immediately, or cover and chill until ready to serve.
12. NOTE: Warm the hot fudge enough to make it pourable, but don't allow it to get too hot or it will melt the"frosting"!
Title: Aaron's Melt-In-Your-Mouth Peanut Butter Cookies
Ingredients:
- 1 1/2 sugar
- 1/2 vanilla extract
- 1/2 brown sugar
- 1/2
- 1
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, mix peanut butter, sugar, brown sugar and egg white until completely blended.
3. Roll dough into 1"-1 1/2" balls and place about 2" apart on an ungreased cookie sheet. Press down on each cookie once or twice (crisscrossed) with the back of a fork.
4. Bake for 12-15 minutes, until pale golden and set around the edges.
5. Gently transfer to a wire rack to cool. If they are too crumbly to move, let cool for a minute or two on the cookie sheet first.
6. Makes 2 dozen cookies.
7. Variations:
8. Peanut Butter Raisin Roundies.
9. Add 1 1/2 cups raisins to the peanut butter mixture. Roll balls of dough as directed but flatten them a little with your hand on the cookie sheet. Bake as directed. You will get more cookies from your batch, with 120 calories each, 1.4 g fiber, 4.5 g fat and 30% calories from fat.
10. Peanut Butter White Chocolate Chunk Cookies.
11. These are a little higher in fat, but they sure are delicious, and most of the fat is still unsaturated. Stir 1/2 cup chopped white chocolate into the dough and bake as directed. Adds 1 g fat per cookie.
Title: Cuppa
Ingredients:
- 1/2 butter
- 1 margarine
- 1 self-rising flour
- 1 sugar
- 1 milk
Instructions:
1. Preheat oven to 350 degrees.
2. Melt butter and place in 2 quart baking dish.
3. Mix flour, sugar and milk until smooth.
4. Pour over melted butter in dish.
5. Do NOT stir!
6. Pour fruit, with juice over all.
7. Again, do NOT stir.
8. Bake at 350 degrees for 45-55 minutes.
Title: Grandma's Apple Cake
Ingredients:
- 4 cooking apples
- 2 baking soda
- 1/4 margarine
- 1/4 unsweetened applesauce
- 1 granulated sugar
- 1 Splenda sugar substitute
- 1 egg
- 2 all-purpose flour
- 2 cinnamon
- 1 ground nutmeg
- 1/2 salt
- 1/2
Instructions:
1. In a medium bowl, toss together the apples and baking soda; set aside.
2. In a large mixing bowl, beat together the sugar, Splenda, margarine and unsweetened applesauce with an electric mixer until creamed. Add egg and egg whites; beat well.
3. Stir together the flour, cinnamon, salt, and nutmeg. Add to large mixing bowl and beat until combined. Stir in apple mixture (If you so desire, you can add a cup of chopped walnuts to the mixture as well).
4. Evenly spread batter into a greased 13x9x2-inch baking pan. Bake in a 350 degree F oven for 30-45 minutes. Serve warm or at room temperature topped with Cool Whip.
Title: Munchies
Ingredients:
- 1 self raising flour
- 1 sugar
- 1 rolled oats
- 1 coconut
- 1 butter
- 1 golden syrup
- 125 boiling water
- 1
- 2
Instructions:
1. Preheat oven to 180 celcius.
2. Place all dry ingredients in bowl. Mix.
3. Melt butter, add syrup and water. Mix.
4. Mix dry and moist ingredients with wooden spoon until blended.
5. Press into greased or lined lamington tray.
6. Bake for 20 minutes or until golden.
7. Remove from oven. Cool in tray.
8. Cut into squares while still warm.
Title: Honey Crisps
Ingredients:
- 6 flour tortillas
- 1 confectioners' sugar
- 1/4 ground cinnamon
- 3 honey
Instructions:
1. Preheat oven to 400 degrees.
2. Cut each tortilla into 6 pie-shaped wedges. Place on an ungreased baking sheet. Bake 8 to 10 minutes, until crisp. Remove tortillas from baking sheet and place on a sheet of wax paper or a serving tray.
3. While crisps are baking, combine confectioners sugar and cinnamon in a small bowl or custard cup. Mix well.
4. Drizzle 1/4 teaspoon of honey over each hot crisp. Sprinkle with sugar mixture.
5. Serve warm.
Title: Redsie's Lemon Yogurt Cupcakes, (Light Version)
Ingredients:
- 1 1/4 flour
- 1 flour
- 1 baking powder
- 1/4 salt
- 1 Splenda sugar substitute
- 1/4 butter
- 1/4 unsweetened applesauce
- 1/4 egg substitute
- 1/2 nonfat yogurt
- 2 lemon zest
- 3 fresh lemon juice
- 1/2 cranberries
- 1
Instructions:
1. Preheat oven to 350F and use muffin pan, lined with paper liners.
2. In a small bowl, mix together flour, baking powder and salt.
3. In a large bowl, whisk together sugar, butter, applesauce and egg until smooth. Add yogurt, lemon zest and juice and lemon extract, beating until smooth. Add flour mixture, beating just until smooth. Fold in cranberries.
4. Scoop batter into prepared pan. Bake in preheated oven for 22 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
5. Top cooled cupcakes with your favorite icing.
Title: Baked Pears In Caramel Sauce
Ingredients:
- 6 pears
- 1/4 sugar
- 1/4 butter
- 1
Instructions:
1. Cut pears in half lengthwise.
2. Arrange, cut side down on lightly greased baking dish.
3. Sprinkle with sugar and dot with butter.
4. Bake at 400* for 35 minutes or until tender.
5. Pour whipping cream over pears.
6. Bake 10 more minutes, basting frequently.
Title: Alternative to Lemon Meringue Topping
Ingredients:
- 1 1/2 milk
- 106 vanilla instant pudding mix
- 1
Instructions:
1. Combine milk and pudding mix. Set aside.
2. Whip whipping cream in seperate bowl until thickened.
3. Mix the one cup of whipping cream into the pudding mixture.
4. Put on top of lemon pie. Chill for a little while.
5. Enjoy! :).
Title: Tiramisu
Ingredients:
- 1 ladyfingers
- 2 espresso coffee
- 1/4 Kahlua
- 6 eggs
- 6 granulated sugar
- 1 mascarpone cheese
- 1/8 Kahlua
- 1 -2
Instructions:
1. Prepare express coffee and let cool.
2. Separate the egg yolks from the whites. Beat the egg yolks with sugar until smooth and creamy. Add the mascarpone cheese and the 1/8 cup liqueur and beat until smooth and lump free.
3. In a another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cheese mixture just until combined. Set aside.
4. Combine the coffee and the 1/4 cup liqueur. Dip the lady fingers one at a time completely into the coffee mixture (do not let sit in the coffee). Layer the bottom of a 10" spring form pan with biscuits. Cut biscuits to fill in all of the spaces. Spread half of the cheese mixture over the lady fingers. Grate chocolate over cheese mixture.
5. Repeat the layers of lady fingers and cheese mixture. Sprinkle the cake with the remaining chocolate, covering completely.
6. Refrigerate 5 - 6 hours or preferably overnight.
7. Note: If the tiramisu is too soft, it can be frozen and served either frozen or partially frozen.
Title: Sticky Pecan Upside-Down Cupcakes
Ingredients:
- 1/2 unsalted butter
- 1/3 honey
- 2/3 brown sugar
- 1 1/2 pecans
- 2 1/2 flour
- 1 baking powder
- 1/2 baking soda
- 1/2 salt
- 3 eggs
- 2 sugar
- 1 vanilla
- 2 sour cream
- 1
Instructions:
1. Heat oven to 350°F (175°C).
2. Spray 12 extra large muffin cups with nonstick cooking spray.
3. Line bottoms of the muffin cups with rounds of wax paper or foil cut to fit only the bottoms of the cups; spray with the spray.
4. Stir together the butter, honey and brown sugar over medium heat in a saucepan for about 2 minutes or until smooth; remove from heat and set aside.
5. Mix together the flour, baking powder, baking soda, and salt in a medium bowl.
6. Beat eggs and sugar in a large bowl for about 2 minutes with a mixer on medium speed until the mixture thickens and turns a pale color.
7. Add the oil, vanilla, and sour cream and beat on low speed; adding the flour mixture a little at a time until a smooth batter has developed.
8. Place about 1 1/2 tablespoon of the butter, honey and brown sugar mixture into the bottom of the muffin cups.
9. Add 2 tablespoons of the chopped pecans to the muffin cups.
10. Top the pecans with a generous 1/3 cup of the batter.
11. Place a foil lined cookie sheet under the muffin pans to catch drips and bake for 25 minutes or until a toothpick inserted into the middle of one of the cupcakes comes out clean.
12. Cool 2 minutes in the pans on a wire rack.
13. Loosen the cupcakes from the sides of the pan with a small knife.
14. Place the rack on top of the cupcakes and holding pan and rack together, invert the cupcakes onto the rack.
15. Remove paper circles.
16. Serve warm or at room temperature.
Title: Peanut Butter Cookies
Ingredients:
- 1/2 salted butter
- 1/2 peanut butter
- 1/2 sugar
- 1/2 brown sugar
- 1 egg
- 1/2 vanilla extract
- 1 1/4 flour
- 3/4 baking soda
- 1/2 salt
- canola oil cooking spray
Instructions:
1. Preheat oven to 375 degrees Fahrenheit.
2. In a large bowl, stir together first 6 ingredients until smooth and creamy.
3. Sift dry ingredients and add to peanut butter mixture; Stir until combined.
4. Shape mixture into balls (2 tablespoons each) and place on a greased cookie sheet - about 2 inches apart. Press cookies with the tines of a fork and bake for about 10-12 minutes. Let sit on cookie sheet for about a minute before removing to a cooling rack (you can also let cookies cool on waxed paper).
Title: Strawberry Crumble Cupcakes
Ingredients:
- 1/2 light butter
- 3/4 brown sugar
- 2 eggs
- 1 vanilla extract
- 2 baking powder
- 1/2 salt
- 2 flour
- 1/2 half-and-half
- 2 strawberries
- 1/4 butter
- 2/3 brown sugar
- 1 cinnamon
- 1/2 flour
Instructions:
1. Preheat oven to 375 degrees F.
2. Combine butter with 3/4 cup of brown sugar in a mixing bowl. Blend in eggs, vanilla extract, salt, and half-and-half.
3. With a mixer running on low, gradually blend in baking powder and 2 cups of flour, scraping down the sides if needed.
4. Remove bowl from mixer, and blend in chopped strawberries by hand.
5. In a separate bowl, combine remaining butter, brown sugar, flour, and cinnamon to create topping.
6. Place 18 cupcake papers in cupcake tin, and spoon strawberry batter evenly into each. Sprinkle an even amount of topping on each cup.
7. Bake for 18-20 minutes, until a toothpick comes out cleanly from the cupcakes. Remove from cupcake tin and allow to cool before serving.
Title: Upside Down Pumpkin Cake
Ingredients:
- 1 pumpkin
- 1 evaporated milk
- 1 sugar
- 1/2 cinnamon
- 3 eggs
- 1 butter
- 1 cream cheese
- 1 Cool Whip
- 1 confectioners' sugar
- 1
- 1 1/2
Instructions:
1. Mix pumpkin milk, sugar, cinnamon, and eggs.
2. Pour pumpkin mix in a 9x12 pan lined with wax paper.
3. Crumble dry cake mix over the pumpkin mix.
4. Crumble nuts over the cake mix.
5. Pour cooled melted butter over the top.
6. Bake 50 to 60 minutes at 350°F.
7. Turn upside down, remove wax paper and cool.
8. Add topping and refrigerate.
9. Enjoy!
Title: Box-Mix Black Forest Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 vanilla
- 1 1/3 instant vanilla pudding
- 1 cherry pie filling
- 1 maraschino cherry
- 2
- 1
Instructions:
1. Bake cake according to directions in a 9' x 13' x 2' pan.
2. Mix pie filling and almond flavoring.
3. While cake is still warm, poke top with fork and spread cherry pie filling over cake.
4. While cake cooks, prepare pudding, adding extra vanilla flavoring.
5. Fold in whipped topping.
6. Spread pudding mixture over cake, carefully covering cherry pie filling.
7. Decorate with chocolate sprinkles and maraschino cherries.
8. Cover and refrigerate.