lumicero/recipes-ing2inst huggingface dataset:
Title: Peanut Butter Silk Chocolate Cake
Ingredients:
- 1 eggs
- 3 water
- 1/3 butter
- 1 1/3 margarine
- 2 cream cheese
- 1 creamy peanut butter
- 1/2 powdered sugar
- 3/4 vanilla
- 1 1/2
- 1
Instructions:
1. Prepare and bake the cake according to the directions using a 10 inch round pan or 2 -8 inch round pans.
2. After it's done, let stand for 10 minutes in the pan.
3. Then using a wire rack on top the cake, carefully flip it over to pull it out of the pan.
4. Let it sit on a wire rack until cool (at least an hour maybe more.)
5. For the peanut butter mix put the rest of the ingredients except the whipped topping into a bowl and beat until creamy.
6. Add the whipped topping and hand stir it.
7. If you used one cake pan, carefully cut the cake in half.
8. Spread one of the cakes with about 3/4 of the peanut butter mix letting it slightly drip (for a yummy looking affect) over the side.
9. Put the other cake on top carefully.
10. Spread the rest of the peanut butter mix on top of that.
11. I sprinkled the top very lightly with a dusting of cocoa powder.
12. And then I made up my favorite chocolate frosting adding a little more of the liquid it calls for to make it drippy.
13. Then I dripped the frosting across the diameter of the cake all around it, letting it drip onto the plate. (You don't need a full recipe of frosting for this, so you'll have to scale it down or use the rest for something else)
14. Put it in the fridge to set. I had mine in overnight, but it may not take that long.
15. Happy munching!
Title: Apple and Spice Cake, South African
Ingredients:
- 400 sweet apples
- 1 extra-large egg
- 375 cake flour
- 3 baking powder
- 1 salt
- 1 cinnamon
- 1 ground nutmeg
- 1/2 ground allspice
- 1 sugar
- 200 walnuts
- 80 pecans
Instructions:
1. Preheat oven to 180 deg C/350 deg F.
2. Using a square cake tin of 16 - 20cm in diameter, grease it well, line the bottom with cake paper, and grease the paper too.
3. Beat the egg in a LARGE mixing bowl.
4. Add the grated apple, and toss well.
5. Measure and mix well all dry ingredients up to the allspice.
6. Mix the sugar, nuts and oil with the apple and egg in the large bowl.
7. Add the dry ingredients and stir until just combined.
8. Spread the batter -- which is sticky -- in the prepared tin.
9. Bake 45 - 60 minutes or until a skewer comes out clean.
10. OR fill 12 muffin cups and bake about 25 - 30 minutes.
Title: Pumpkin Bread Pudding
Ingredients:
- 1 brown sugar
- 1 ground cinnamon
- 1/2 ground nutmeg
- 3 milk
- 1 vanilla
- 1 pumpkin
- 3 eggs
- 6 currants
- 1/2 pecans
- 1/2 pecan halves
- 16 ice cream
Instructions:
1. Heat oven to 350 degrees F.
2. Grease bottom and sides of springform pan, 10x3 inches.
3. Mix all ingredients except bread cubes, currants and pecans in large bowl until well blended. Stir in bread cubes, currants and chopped pecans. Let mixture stand 10 minutes; spoon into springform pan. Arrange pecan halves on top of pudding.
4. Bake 50 to 60 minutes or until knife inserted comes out clean. Let stand 10 minutes; remove side of pan.
5. Serve warm with cream. Refrigerate and leftover pudding.
Title: Chocolate Chip Pound Cake
Ingredients:
- 5 mascarpone cheese
- 1/3 sugar
- 2 1/4 eggs
- 1 vanilla extract
- 3 all-purpose flour
- 1 baking soda
- 3 salt
- 1 baking powder
- 1 heavy whipping cream
- 1/2 vanilla extract
- 3/4
- 1
- 2/3
- 1/2
Instructions:
1. Place a rack in the center of the oven and preheat to 325*F.
2. Grease and flour two 9x5 inch loaf pans.
3. In a small saucepan, combine the unsweetened chocolate and 1 cup water.
4. Place over med.low heat and stir constantly until the chocolate is melted, about 2 minutes.
5. Set aside to cool for 2 minutes, then whisk in the mascarpone cheese until the mixture is smooth.
6. Beat the sugar, oil, eggs, & vanilla in a large bowl for 30 seconds.
7. Stir in the chocolate-mascarpone mixture.
8. Whisk the flour, baking soda, salt, baking powder and chocolate chips in a medium bowl.
9. Add the dry ingredients and stir just until blended.
10. Divide the batter between the two loaf pans and bake for 55-60 minutes or until a tester inserted into the center of each loaf comes out with no crumbs attached.
11. Cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.
12. **If you plan to freeze the cakes, wrap them well in aluminum foil once they are completely cooled.**.
13. To make the sauce, place the chocolate chips in a small heat proof bowl.
14. Combine the heavy cream and vanilla extract in a small saucepan.
15. Heat the mixture over med.low heat until bubbles appear at the edges of the pan.
16. Pour the hot cream mixture over the chocolate chips.
17. Stir with a fork until the chocolate is melted and the mixture is smooth.
18. Drizzle the sauce over the cakes & refrigerate for 15-20 minutes to set the chocolate. Return to room temperature before serving.
19. Slice each cake into eighths and dice each slice into 4-9 squares.
Title: The Original Turkish Halva
Ingredients:
- 1/2 unsalted butter
- 2 farina
- 3 sugar
- 4 water
Instructions:
1. Melt the butter over a medium flame.
2. Once the butter begins to bubble, pour in the farina and toast to a light golden brown.
3. Add the sugar and mix thouroughly. Dont take too long, the more toasted the farina is, the more crumbly it will be.
4. Add the water and let it boil out. (Keep an eye on it because it will burn quickly if the water runs out).
5. Let it cool and enjoy!
Title: Gracie's Double Chocolate New Year's Cookies, Low Sugar
Ingredients:
- 1/4 Splenda granular
- 1/2 egg
- 1 vanilla extract
- 1 white whole wheat flour
- 3/4 unbleached white flour
- 1/4 salt
- 1/4 walnuts
- 1/4
- 1/8
- 1
Instructions:
1. Mix together the oil, sugar substitute, egg and vanilla until smooth.
2. Sift together the flours, cocoa powder and salt.
3. Stir dry ingredients into the wet ingredients.
4. Mix in chocolate chips and nuts.
5. Form into 15 1-1/2 inch balls and place on non-stick cookie sheet.
6. Bake in a preheated oven at 350 degrees for 10 minutes. Cool for 10 minutes.
7. While still warm, dust cookies with cocoa powder.
Title: Individual Lemon Berry Trifles
Ingredients:
- 2 instant lemon pudding mix
- 2 milk
- 1 strawberry
- 1 kiwi
- 1 blueberries
- 1 Cool Whip
Instructions:
1. You need 6- 8 glass dessert bowls or parfait glasses or you can do one big trifle in a glass bowl.
2. Prepare the pudding according to the instructions on the box (mix with the 2 cups of milk) Cut the pound cake into cubes Slice the strawberries and peel and slice the kiwi (you can use any fruit you like actually) Put a layer of pudding in each bowl, then a layer of cake cubes, layer the fruit (strawberries, kiwi, and blueberries) on top of that and then a final layer of pudding.
3. Refrigerate for several hours.
4. Before serving, garnish each trifle with a dollop of Cool Whip (or whipping cream), strawberry slice and a few blueberries.
5. Enjoy!
Title: Yo-Yo Biscuits
Ingredients:
- 185 butter
- 75 icing sugar
- 225 plain flour
- 75 cornstarch
- 1 vanilla extract
- 130 butter
- 165 icing sugar
- 1 lemon juice
- 1 lemon zest
Instructions:
1. Preheat oven to 170°C.
2. Cream butter and icing sugar until light. Add sifted flour and custard powder. Mix well until forms into smooth dough.
3. Roll dough into logs and cut it up into small pieces same size about 30g each.You should have about 24 pieces.
4. Form into balls and place on tray and press with a fork.
5. Bake for about 15 minutes. They should be very pale almost no color.
6. Tip: Don't over bake them they will be dry.
7. For butter-cream:
8. With electric mixer whip the softened butter with icing sugar until light and fluffy. Add lemon juice and zest and more or less up to your taste.
9. When biscuits are cooled join together with butter cream.
10. Tip: If you prefer chocolate butter cream omit lemon juice and zest and add 2 tablespoons cocoa powder and 1tsp. vanilla extract.
Title: Hazelnut Chocolate Mousse
Ingredients:
- 1 sugar
- 1 1/2 salt
- 4 cream of tartar
- 1 hazelnuts
- 1/4 hazelnuts
- 8
- 1
Instructions:
1. Gradually stir Frangelico into chocolate in large bowl; cool completely.
2. Mix yolks into chocolate 1 at a time.
3. Beat 1 cup cream in another bowl until beginning to thicken; add sugar and beat until soft peaks form.
4. In another bowl, beat whites with salt and cream of tartar until stiff but not dry; gently fold into cream.
5. Fold 1/3 of cream mixture into chocolate to lighten.
6. Fold in remaining cream and chopped hazelnuts.
7. Spoon mousse into a large bowl; refrigerate until set, at least 2 hours. (Can be prepared 1 day ahead.).
8. Let stand at room temperature 1 hour.
9. Spoon mousse into glasses, top with whipped cream, nuts, and violets.
Title: Apricot Almond Bundt Cake
Ingredients:
- 1/2 unsalted butter
- 2 granulated sugar
- 2 eggs
- 1 all-purpose flour
- 2 baking powder
- 1 salt
- 1/4 sour cream
- 1
Instructions:
1. Preheat oven to 350 degrees F, then greast & flour 10" bundt pan.
2. With electric mixer, cream together the butter & sugar.
3. Add eggs, one at a time, before adding extract.
4. In another bowl, sift or whisk together flour, baking powder & salt.
5. Add flour mixture to butter mixture alternately with sour cream.
6. Sprinkle 1/2 cup almonds on bottom of pan.
7. Pour half the batter over nuts.
8. Arrange remaining nuts over batter.
9. Drop spoonsful of apricot preserves over the nuts, but not touching side of pan.
10. Pour remaining batter over the preserves.
11. Bake for 55 minutes.
Title: Italian Ice
Ingredients:
- 1 white wine
- 1 water
- 1 sugar
- 1 lemon juice
- 2 berries
Instructions:
1. In a small saucepan add wine, water, and sugar and bring to a boil dissolving the sugar.
2. Cover pan and allow to boil for 1 minute.
3. Remove cover, and adjust heat to low to simmer 10 minutes.
4. Remove pan from heat and refrigerate 1 hour or until mixture is completely cooled.
5. Remove pan from refrigerator and mix in lemon juice.
6. Pour into cake pan and freeze for 1 hour.
7. Quickly stir mixture with a fork to break up ice crystals.
8. Freeze an additional hour until firm, but not solid.
9. While waiting, place a glass bowl in freezer to chill.
10. Use blender to mix egg whites until stiff peaks form.
11. Place ice mixture in chilled bowl and whisk until smooth, then fold in egg whites and mix well.
12. Spread mixture back in cake pan and freeze another 30 minutes, then mix with fork; Cover pan with foil and freeze at least 3 hours until firm.
13. With an ice cream scoop, scoop out ice and place in chilled glass dishes and place fresh berries on top.
Title: Chocolate Fudge Thumbprint Cookies
Ingredients:
- 1 margarine
- 3/4 light brown sugar
- 1 vanilla extract
- 1/2 light corn syrup
- 1 egg
- 3 - 3 1/2 flour
- 1/2 salt
- 2 light corn syrup
- 1/3
- 1 1/2
Instructions:
1. Preheat oven 325 degrees.
2. Mix margarine, light brown sugar, and vanilla till smooth.
3. Beat in 1/2 cup corn syrup and egg.
4. Blend in 3 cups of flour and salt, adding more flour if necessary to make dough.
5. You can refrigerate at this point for 48 hours.
6. Roll dough into 1 inch balls, roll in nuts to coat.
7. Place on ungreased sheet 2 inches apart. Press thumb into ball.
8. Fill with prepared filling:
9. Warm 1/3 cup light corn syrup in saucepan or carefully in microwave.
10. Add chocolate chips; heat and stir till melted and mixed.
11. Let cool till you can handle it easily. Then put into pastry bag or sealable bag. (Cut SMALL snip from bottom corner).
12. Fill hollow thumbprints with chocolate mix.
13. Bake 10-12 minutes or till firm.
14. Cool on wire rack.
Title: Pina Colada Wedges
Ingredients:
- 1 cream cheese
- 1/3 sugar
- 2 rum
- 3 1/2 Cool Whip
- 1 angel flake coconut
- 2/3
Instructions:
1. Beat cream cheese with sugar and rum until smooth.
2. Fold in 2 cups of the whipped topping, pineapple with syrup and 2 cups of the coconut, spread in 8 inch layer pan lined with plastic wrap.
3. Invert pan onto serving plate, remove pan and plastic wrap.
4. Spread with remaining whipped topping and sprinkle with remaining coconut.
5. Freeze until firm, about 2 hours.
6. Cut into wedges Garnish with pineapples and cherries if desired.
Title: Baked Fruit Salad
Ingredients:
- 2 self raising flour
- 1 sugar
- 2 eggs
- 2 bicarbonate of soda
- 1/2 salt
- 1 milk
- 1 sugar
- 1 butter
- 4 vanilla essence
- 5
Instructions:
1. Mix all ingredients except Ideal milk, butter and vanilla essence.
2. Bake at 350 F for 30 minutes.
3. While baking, mix together: 1 small tin Ideal Milk, 1 cup Sugar, 4 Tblsp Butter, 5ml Vanilla Essence and dissolve over low heat. Pour over baked pudding as soon as it comes out of oven.
4. Serve with cream or ice-cream.
Title: Fruit Cobbler (for 2)
Ingredients:
- 1 fresh blueberries
- 2 frozen blueberries
- 2 sugar
- 1 water
- 1 cornstarch
- 1/4 water
- 1 all-purpose flour
- 1/2 sugar
- 1 baking powder
- 4 salt
- 2 milk
- 1/2 vanilla
Instructions:
1. Combine blueberries, sugar and first amount of water in small saucepan.
2. Heat, stirring often, until mixture simmers.
3. Simmer for 2 or 3 minutes until berries are cooked.
4. Mix cornstarch into second amount of water and stir into simmering berries.
5. Stir until thickened a bit.
6. Turn into ungreased 3 cup or 1 quart casserole.
7. Keep warm.
8. Topping: Measure first 4 ingredients into bowl.
9. Stir.
10. Add cooking oil, milk and vanilla.
11. Stir.
12. Drop in 4 mounds over top of berries.
13. Bake, uncovered in 400f degree oven for about 20 minutes.
14. Recipe can easily be doubled.
Title: Strawberry Shortcake Kabobs
Ingredients:
- 22 strawberries
- 48 -50 mint leaves
- 48 -50 white chocolate
- 3
- 48 -50
Instructions:
1. Cut tops off of the strawberries, and cut the strawberry across the middle about 2/3 from the top, making the tip of the strawberry look something like a hat.
2. Place the skewer into the larger portion of the strawberry, so it can stand on it's own.
3. Place one cream puff through the skewer.
4. Place the strawberry cap on top.
5. Melt the white chocolate in the microwave for 60 seconds and stir. Add 30 seconds until smooth and melted. Place the chocolate in a baggy, and cut one end of the baggy to make a piping bag.
6. Drizzle the chocolate over the kabobs. Cover and place in the refrigerator until ready to serve; up to 24 hours.
Title: Best Carrot Cake Recipe
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1 baking soda
- 1 1/2 ground cinnamon
- 1/2 ground ginger
- 1/4 ground nutmeg
- 1/2 salt
- 3/4 eggs
- 4 light brown sugar
- 1 1/2 granulated sugar
- 1/2 crushed pineapple
- 1 pure vanilla extract
- 1 carrots
- 3 walnuts
- 3/4 raisins
- 1/2 cream cheese
- 1 unsalted butter
- 1/2 powdered sugar
- 2 pure vanilla extract
- 1
Instructions:
1. Preheat oven to 350°F. Spray a 9x13 baking pan with non-stick cooking spray and set aside.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
3. In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, crushed pineapple, and vanilla extract until fully combined. Add the grated carrots and chopped walnuts to the wet ingredients and stir until well combined.
4. Add the dry ingredients to the wet ingredients and mix with a whisk or rubber spatula until just combined, making sure not to over mix the batter.
5. Pour the cake batter into the prepared baking pan and spread around into one even layer. Bake at 350°F for 35-45 minutes or until the top of the cake is set and a toothpick inserted into the center of the cake comes out clean. If needed, tent with foil for the last 15-20 minutes of baking to prevent excess browning on top of the cake.
6. Remove from the oven, transfer to a wire rack, and allow to cool completely in the pan.
7. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add the butter and mix for about 30 seconds-1 minute until well combined and smooth. Add the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.
8. Using a knife or an offset spatula, top the cooled carrot cake with the cream cheese frosting. Slice into pieces, serve, and enjoy!
Title: Pineapple-Pear Crisp
Ingredients:
- 5 pears
- 1/4 ground cinnamon
- 1 1/4 fresh pineapple
- 2/3 rolled oats
- 1/4 hazelnuts
- 2 brown sugar
- 1 all-purpose flour
- 1/4 ground ginger
- 1/4 ground nutmeg
- 2 unsalted butter
Instructions:
1. Coat a 2-quart rectangular baking dish with nonstick cooking spray.
2. Preheat oven to 375°F.
3. If desired, peel pears. Core and halve pears lengthwise. Arrange pear halves, cut sides up, in prepared baking dish. Sprinkle with cinnamon and top with pineapple.
4. In a medium bowl, combine remaining ingredients until well mixed. Sprinkle this mixture evenly over fruit.
5. Bake for 25-30 minutes, or until pears are tender.
6. Serve warm.
Title: Peach Clafouti
Ingredients:
- 796 dried cranberries
- 1 brandy
- 2 lemon juice
- 1 ground cinnamon
- 1/2 eggs
- 4 evaporated milk
- 1 butter
- 1/4 all-purpose flour
- 1 granulated sugar
- 3/4 baking powder
- 1 salt
- 1/4 icing sugar
Instructions:
1. Preheat the oven to 350°F.
2. Drain the peaches well.
3. Toss with the cranberries, brandy, lemon juice and cinnamon.
4. Arrange in a 10" casserole or deep-dish pie plate, mounding the fruit slightly in the centre of the dish.
5. Whisk the eggs with the evaporated milk and melted butter.
6. Blend the flour with the sugar, baking powder and salt.
7. Gradually add the egg mixture to the dry ingredients, whisking until smooth.
8. Pour the batter over the peach mixture.
9. Bake for 35 to 40 minutes or until the centre is set and the top is golden.
10. Sprinkle with icing sugar if desired.
11. Serve warm.
Title: Pumpkin Spice Whoopie Pies
Ingredients:
- 1 pumpkin
- 1/2 butter
- 1 eggs
- 2 milk
- 1/2 butter
- 1/2 cream cheese
- 1 powdered sugar
- 2 marshmallow cream
- 3 1/2 vanilla
- 1 cinnamon
- 1/2 nutmeg
- 1/2
Instructions:
1. Cookies: Beat pumpkin and butter with an electric mixer until smooth.
2. Add cake mix, eggs and milk and beat on low speed until combined, then on medium speed for one minute.
3. Cover cookie sheets with parchment or oiled foil.
4. Drop large mounds of dough 3 inches apart on cookie sheet.
5. Bake for 15 minutes at 375 degrees F.
6. Filling: Beat together butter and cream cheese until smooth.
7. Add powdered sugar, marshmallow cream, vanilla and cinnamon and nutmeg.
8. Beat until well combined.
9. Refrigerate at least 30 minutes or until cookies are ready to be filled.
10. When cookies are cool, spoon filling on bottom of cookies and sandwich together.
Title: Raspberry Ribbon Mousse Bars
Ingredients:
- 1 sugar
- 1/4 unsalted butter
- 1/4 white chocolate chips
- 1 heavy whipping cream
- 1 cream cheese
- 1 lemon juice
- 1/3
- 1/2
Instructions:
1. Heat oven to 350°F.
2. Spray 8-inch square baking pan with cooking spray.
3. Combine crumbs and sugar in small bowl to blend; stir in butter. Press into bottom of pan; bake 10 minutes or until set. Cool completely on wire rack.
4. Meanwhile, microwave baking chips and 1/2 cup of the cream in medium microwave-safe bowl at 50% power 2 to 2 1/2 minutes or until chips have softened; stir until blended and smooth. Let stand 20 to 30 minutes or until cool.
5. Beat cream cheese in medium bowl at medium speed 1 minute or until soft and fluffy. Beat in baking chip mixture 1 minute or until soft and fluffy.
6. Beat remaining 1/2 cup cream in medium bowl at medium-high speed until soft peaks form. With whisk, fold one-third of the cream into cream cheese mixture; fold in remaining cream until blended. Spoon over crust; smooth top.
7. Cook and stir preserves and lemon juice in small saucepan over low heat 1 minute or until smooth and syrupy but barely warm; drizzle over cream cheese mixture. Swirl with tip of knife. Tap pan on counter to flatten top; cover and refrigerate at least 6 hours or overnight to set. Store in refrigerator.
8. TIPS *Crush about 20 chocolate wafer cookies or 9 chocolate sandwich cookies in food processor or in plastic bag with rolling pin.
9. **For a truer red color, use raspberry preserves with seeds and strain the seeds.
Title: Pear Cake
Ingredients:
- 2 sugar
- 1 1/2 eggs
- 3 vanilla
- 1 flour
- 3 cinnamon
- 1 pears
- 1 powdered sugar
- 1 hot water
- 1
- 2
Instructions:
1. Cream sugar and oil; add eggs and vanilla; beat well.
2. Add flour and cinnamon with a spoon.
3. Add pears and nuts.
4. Pour in a greased bundt pan and bake 1-1/2 hours at 325 degrees Fahrenheit.
5. Icing:
6. Place powdered sugar in a bowl. Add pear juice and enough hot water to make a thin consistency to pour over cake.
7. Allow cake to cool.
Title: Luxury Rhubarb Crumble
Ingredients:
- 150 all-purpose flour
- 25 oats
- 60 butter
- 100 ground cinnamon
- 1 1/2 ground nutmeg
- 1/2 rhubarb
- 400 red wine
- 2 caster sugar
- 90 lemon juice
- 2 fresh ginger
- 10
Instructions:
1. Preheat oven to 180C/350F/Gas 4 and lightly grease a 9-inch round pie tin with butter.
2. Put all crumble topping ingredients into a food processor and blitz until ingredients are well mixed but not too finely chopped.
3. Place all crumble filling ingredients into a pot and cook for around 5 minutes over a medium heat on the stove stirring until all sugar has dissolved and the rhubarb has softened but still retaining some shape.
4. Pour crumble filling into the greased pan and place the crumble topping on the filling , use your fingers to 'loosen' the crumble to create rough texture , do not smooth the crumble over.
5. Bake in oven for around 25 minutes.
6. Serve immediately alone or with clotted cream/ice-cream but if you serve the crumble after it has cooled then re-heat in oven for 5 minutes in the same temperature it was baked inches.
Title: Baked Flan
Ingredients:
- 6 eggs
- 1 evaporated milk
- 1 sweetened condensed milk
- 1 vanilla extract
- 1 sugar
- 1 water
Instructions:
1. first, have some boiled water about 1-2 cups ready because you'll need it for the water bath. Put sugar and the tablespoons of water and burn the sugar. Use med-high heat and watch carefully until sugar turns light brown, stirring occasionally. Pour into baking dish and let cool.
2. Whisk well the rest of the ingredients then pour over hardened sugar. You can use any sort of baking dish u like, i prefer glass. Place dish in another baking dish or pan that is slightly larger then add boiling water around it about half way to three quarters up.
3. place in oven at 375 degrees for one hour or until knife comes out clean.
4. let cool and flip over on a serving tray or leave as is. put it in the fridge for about four hours. enjoy.
Title: Pig Pickin' Cake
Ingredients:
- 1 mandarin oranges
- 11 vanilla instant pudding mix
- 3 1/2 Cool Whip
- 1
Instructions:
1. Prepare cake batter according to directions on the box.
2. Beat in the drained oranges until blended.
3. Pour into greased and floured sheet cake pan or two prepared 9-inch round baking pans.
4. Bake at 350 degrees for 22 to 25 minutes or until a toothpick inserted neat the center comes out clean. Cool for 10 minutes and then transfer from the round pans to wire racks until completely cool. For Sheet cake make sure cake is Completely Cooled before continuing.
5. For Topping: In a bowl, conbine the drained pineapple and dry vanilla pudding mix.
6. Fold in the Cool Whip.
7. Spread frosting on top of the Cake in the Sheet Cake Pan.
8. For the Round cake : Spread some of the frosting on top of one layer, Put other layer of cake on top. Spread the remaining frosting on the top and sides of the cake.
9. Garnish with mandarin oranges or pineapple chunks if desired.
Title: Peanut Butter Bran Cookies
Ingredients:
- 1 butter
- 1 1/2 brown sugar
- 2 peanut butter
- 2 eggs
- 2 vanilla
- 2 1/2 whole wheat flour
- 1 oatmeal
- 1 baking soda
- 2 raisins
- 1 1/2
Instructions:
1. Cream butter and sugars together. Then add egg, vanilla and peanut butter.
2. In seperate bowl combine flour, oatmeal, bran and soda.
3. Add to butter mixture.
4. Stir in raisins.
5. Drop or spoon dough on pans and press lightly with fork.
6. Bake at 350 for 12 minutes.
7. Let cool on pans before removing.