lumicero/recipes-ing2inst huggingface dataset:
Title: Nutmeg Softies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1 1/2 granulated sugar
- 1 baking soda
- 1 ground nutmeg
- 1/2 salt
- 1 sour cream
- 1 egg
- 1 vanilla
- 4 flour
Instructions:
1. In a large mixing bowl, beat the butter and shortening with an electric mixer on medium to high speed for 30 seconds.
2. Add the sugar, soda, nutmeg, and salt.
3. Beat until combined, scraping sides of bowl occasionally.
4. Beat in sour cream, egg, and vanilla until combined.
5. Beat in as much of the flour as you can with the mixer.
6. Using a wooden spoon, stir in any remaining flour (dough will be sticky). Divide dough into thirds.
7. Cover and chill in the fridge about 2 hours or until easy to handle.
8. On a lightly floured surface, roll one portion of dough at a time to 1/4-inch thickness.
9. Using a floured 3-inch cookie cutter, cut out dough.
10. Place cutouts on an ungreased cookie sheet.
11. Sprinkle with colored sugar.
12. Bake in a 350 degree oven about 10 minutes or until edges of cookies are firm.
13. Transfer cookies to a wire rack; cool completely.
14. TO MAKE AHEAD:.
15. Bake cookies as directed and cool completely. Place in the freezer container or bag and freeze for up to 3 months.
16. Before serving, thaw cookies about 15 minutes.
Title: Chocolate Sheet Cake With Peanut Butter Frosting
Ingredients:
- 3 flour
- 3 sugar
- 1 1/2 baking soda
- 1/4 salt
- 3 eggs
- 3/4 sour cream
- 2 pure vanilla extract
- 1 1/2 butter
- 3/4 cocoa powder
- 1 1/2 hot water
- 1/2 butter
- 1/2 powdered sugar
- 4 milk
- 1/3 vanilla extract
- 1 walnuts
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F. Grease and flour a 18 by 13-inch rimmed baking sheet.
2. For the cake:
3. In a large mixing bowl, combine the flour, sugar, baking soda, and salt. In a separate mixing bowl, beat the eggs and mix in the sour cream, and vanilla. Add the egg mixture to the flour mixture, mixing until just combined.
4. In a saucepan over medium-high heat, melt the butter and stir in the cocoa powder, and hot water. Bring the mixture to a boil and then remove from the heat. Cool slightly, and incorporate the cocoa mixture with the dry ingredients, mixing just until blended.
5. Pour the batter into the prepared pan. Bake for 25 minutes, or until a tester inserted into the center comes out clean. Cool completely.
6. For the frosting:
7. In a large heavy-bottomed saucepan over medium heat, melt the butter. Add the peanut butter and mix until smooth. Remove from the heat. In a separate large bowl, whisk together the milk, and powdered sugar until fully incorporated. Stir in the vanilla, and slowly incorporate the peanut butter mixture, blending well after each addition.
8. Frost the cake while both the frosting and cake are still warm. Top with nuts, if desired.
9. Cook's Note:
10. Making a sheet cake is the best bang for your buck when it comes to dessert for a group. To vamp it up, take small biscuit cutters and create tiered cakes that can be dusted with powdered sugar. Cake scraps can be saved for a delicious trifle the next day.
11. Variations:
12. Chocolate Fudge Frosting: instead of peanut butter frosting, replace peanut butter in frosting recipe with 1/3 cocoa powder. Prepare the frosting the same way.
13. Toasted Coconut: In addition to topping with nuts, top cake with toasted coconut.
14. Caramel/Fudge Cake: Drizzle warm caramel sauce and/or fudge sauce over frosting just before serving.
Title: Caramel Apple Cake II
Ingredients:
- 1 sugar-free vanilla pudding
- 1 water
- 1 cinnamon
- 1 cardamom
- 1 eggs
- 4 olive oil
- 1/3 tart apples
- 3
- 1
Instructions:
1. Spray 12 cup bundt pan with cooking spray.
2. Beat cake mix, dry pudding mix, water, eggs and oil on low speed, then beat 2 minutes on high.
3. Gently stir in apples, and pour into pan. Make sure apples are tart for better flavor!
4. Bake 50 minutes, then cool 20 minutes. Remove from pan and cool completely on wire rack.
5. Heat Caramel topping in microwave for 1 minute, pour on top of cake. I use Smuckers Milky Way Topping.
Title: Sherry Orleans Pralines
Ingredients:
- 1 brown sugar
- 1 granulated sugar
- 1/2 evaporated milk
- 2 pecan halves
- 1 pecans
- sherry wine
- vanilla
Instructions:
1. Mix first four ingredients in a heavy saucepan.
2. Cook over medium heat to soft ball stage (236F) stirring constantly.
3. Remove from heat. When mixture stops bubbling, stir in sherry. Cool slightly. Then beat mixture until it thickens slightly.
4. Drop candy from a tablespoon onto waxed paper to form patties. If candy becomes too stiff, drop in a few drops of hot water.
Title: President Eisenhower's Favorite Cake
Ingredients:
- 1/2 butter
- 3 eggs
- 2 granulated sugar
- 2 1/2 flour
- 1 baking soda
- 1 boiling water
- 2/3 salt
- 1/2 baking powder
- 1/4 vanilla extract
- 1
- 1/4
Instructions:
1. Preheat oven to 375°F.
2. Sift flour, baking soda, baking powder and salt together.
3. Cream shortening; beat in sugar gradually, mix in egg yolks and vanilla extract.
4. Add cocoa and flour mixture alternating with milk.
5. Beat egg whites until stiff.
6. Fold stiff egg whites into mixture.
7. Pour into 2 greased layer cake pans.
8. Bake 25 minutes.
9. Frost with favorite frosting.
Title: Jam Cake
Ingredients:
- 5 eggs
- 2 sugar
- 3 flour
- 1 butter
- 1 margarine
- 1 buttermilk
- 1 baking soda
- 1 1/2 cinnamon
- 1 1/2 cloves
- 1/4 nutmeg
- 1 salt
- 1 pecans
- 1 raisins
- 1 dates
Instructions:
1. To help keep fruit and nuts from settling to the bottom, put them in a plastic bag and add about 1/2 cup of the flour to it and gently shake them up.
2. Remember that the 1/2 cup of flour is here and make the adjustment in the 3 cup called for in the recipe.
3. Grease loaf pans and line with brown paper (I use 2- 9x5x3 pans).
4. Mix ingredients together in order given.
5. Fill pans 2/3 full.
6. Bake for 2 1/2 to 3 hours in 275-300 degree oven.
7. Cool on wire rack.
8. Right now, these cakes are not fit to eat.
9. I wrap mine in wax paper, then put in bread wrapper and put in a cool dry place (not refrigerator).
10. I check them in a week.
11. The next week one will get cut.
12. After that one is gone, if no one comes by pretty soon, I cut the next one.
13. Sorry about their luck.
Title: Peach Kuchen
Ingredients:
- 1 1/4 flour
- 1/4 kosher salt
- 1/2 unsalted butter
- 2 sour cream
- 3 sour cream
- 1/3 sugar
- 1 flour
- 1/4 kosher salt
- 1/4
- 1 1/2
Instructions:
1. Preheat oven to 425 degrees F.
2. Mix the flour, salt and cold butter pcs. until crumbly.
3. Add sour cream and blend until the mixture forms a ball.
4. Gather the dough together and shape into a flat disc. Press dough onto bottom and sides of a 9 inch tart or sringform pan - evenly.
5. Bake on the center rack of the oven for about 15-20 minutes, until lightly browned. Remove from oven and let it cool for about 15 minutes.
6. Reduce oven temperature to 350 degrees F.
7. For filling:.
8. Combine egg yolks, sour cream, sugar flour and salt.
9. Pour 1/2°C mixture over baked crust.
10. Top with sliced peaches in concentric circles.
11. Pour remaining custard mixture evenly over the peaches and smooth out.
12. Bake at 350 degrees fro about 50 - 60 minutes or until the custard is set and top is lightly browned.
13. Cool for about 10 minutes before removing sides of pan.
14. Serve warm or at room temperature (refrigerate if not serving right away).
Title: Quick & Easy Fudge Cake
Ingredients:
- 4 water
- 1/2 sugar
- 1/2 all-purpose flour
- 2 baking soda
- 1 salt
- 1 sugar
- 1 1/4 butter
- 1/2 margarine
- 3/4 milk
- 1 vanilla
- 3 eggs
Instructions:
1. Preheat oven to 350.
2. Fit wax paper in bottoms of two 9-inch layer pans.
3. Place unsweetened chocolate, water and sugar in saucepan. Cook and stir (low heat) to form a smooth sauce. Set aside and cool.
4. Place in large mixing bowl and blend on low speed, flour, baking soda, salt and sugar. Add butter and milk. Blend to moisten flour and beat on medium speed for 2 minutes. Blend in chocolate mixture. Add vanilla and eggs. Beat on medium speed for 2 minutes.
5. Pour into pans. Bake 30-35 minutes. Cool 10 minutes; remove from pans and peel off waxed paper.
Title: Berries with Baked Meringue
Ingredients:
- 1 mixed berries
- 1/2 orange, zest of
- 2 granulated sugar
- 2 cream of tartar
- 1/8 granulated sugar
- 3
Instructions:
1. Preheat oven to 350 degrees F.
2. Place the berries in a saucepan on low heat.
3. Stir in orange zest and sugar, and cover.
4. Cook, stirring occasionally, until berries are hot throughout.
5. Drain excessive liquid and reserve for later use.
6. Meanwhile, beat egg whites with an electric beater on medium in a clean, grease-free, glass or metal bowl.
7. When they're foamy, stop and add cream of tartar.
8. Continue to beat; when soft peaks form, continue beating while sprinkling in sugar in a slow stream.
9. Continue to beat until peaks are stiff and glossy.
10. Working quickly, divide the hot, not-too-liquidy fruit among four oven-proof bowls or tea cups.
11. (A slotted spoon is helpful here.) Dollop (spoon a puff on) and spread the meringue over each bowl, and place them all in the oven on the middle rack.
12. Bake 10-12 minutes, until the meringue is light brown and puffy, and the fruit underneath is still hot and juicy.
13. Serve each bowl with a saucer or plate underneath, and warn others that the bowls are very hot.
Title: Moroccan Applesauce Cake (Crock Pot)
Ingredients:
- 1/2 butter
- 1 sugar
- 2 eggs
- 1 vanilla
- 1 applesauce
- 1 1/2 baking soda
- 1 1/2 all-purpose flour
- 1 cinnamon
- 1/2 salt
- 1 chocolate chips
- 3/4 dates
- 3/4 raisins
- walnuts
Instructions:
1. Prepare a 2-quart pudding mold or 2-pound coffee can by greasing and flouring. Set aside.
2. In bowl of electric mixer, cream butter and sugar. Add eggs one at a time, beating until smooth after each addition. Beat in vanilla.
3. In small bowl combine applesauce and soda; stir in to mixer bowl.
4. Mix flour, cinnamon and salt together. Add to creamed mixture. Beat until smooth.
5. Mix in chocolate bits, dates (or raisins) and walnuts.
6. Turn into prepared pudding mold or coffee can. Place in crockery pot. Cover with 4 layers of paper towels. Place crockery pot lid loosely on top to allow steam to escape. Cook on high (300°F) 3 to 3 ½ hours, or until a toothpick inserted in center comes out clean.
Title: Crunchy Butter Cookies
Ingredients:
- 200 butter
- 200 sugar
- 2 maple syrup
- 500 wheat flour
- 1 baking soda
- 3
Instructions:
1. Mix the flour, soda and vanilla sugar.
2. Foam the butter, sugar and syrup by hand in a separate container.
3. Add the flour mixture to the foam and mix into a dough.
4. Separate the dough into flat bars.
5. Oven cook for 10 minutes at 200°C (400°F).
6. Cut the cooked dough to pieces. The dough should still be soft at this stage.
7. Leave the cookies to cool and harden in room temperature. To achieve maximum crunchiness, allow them to harden overnight.
Title: Luscious Amaretto Ricotta With Berries (Low Fat)
Ingredients:
- 1/2 blueberries
- 1/2 raspberries
- 10 strawberries
- 1 lemon juice
- 1 sugar
- 6 low-fat ricotta cheese
- 1/2 sugar
- 1/8 vanilla extract
- 1/4 Amaretto
- 3/4
Instructions:
1. Combine berries with lemon juice and sugar. Let stand at room temperature for 30 minutes. This will allow a syrup to develop.
2. Mix ricotta ingredients together. This may be done in a food processor, if a finer texture is desired.
3. Serve berries over a scoop of the ricotta. Serving it in a martini or other decorative glass makes for a nice presentation.
Title: Orange-Pecan Biscotti
Ingredients:
- 4 eggs
- 1 sugar
- 1 1/2 vanilla extract
- 2 all-purpose flour
- 1 baking powder
- 1 pecans
- 3 1/3
- 2
- 1
Instructions:
1. Beat eggs and sugar at high speed with an electric mixer for 5 minutes or until foamy. Add orange rind, oil and extracts, beating until blended.
2. Combine flour and baking powder; add to sugar mixture, beating well. Fold in pecans. Cover and freeze 30 minutes or until firm.
3. Divide dough into 4 3 1/2" thick logs; place on a lightly greased baking sheet.
4. Bake at 325 for 25 minutes or until firm. Cool on baking sheet 5 minutes. Remove to wire racks to cool for 10 minutes.
5. Cut each log diagonally into 1/2" slices with serrated knife. Place on greased baking sheets.
6. Bake at 325 for 15 minutes. Turn cookies over, and bake for 15 more minutes. Remove cookies to wire rack to cool.
Title: Chocolate Glacier Cake
Ingredients:
- 8 boiling water
- 1/2 butter
- 4 margarine
- 1/2 sugar
- 2 mayonnaise
- 1 eggs
- 2 milk
- 1/2 flour
- 2 baking powder
- 1 baking soda
- 1
- 10
Instructions:
1. Grease and flour 13x9-inch baking pan.
2. add the mints to the boiling water and stir until they are completely dissolved. Microwave the chocolate and butter in a medium bowl on high for 1 minute; stir until the chocolate is completely melted and the
3. mixture is well blended. Add the mint mixture, sugar, mayo, eggs and milk; mix well.
4. Mix the flour, baking powder and baking soda in large mixing bowl. Add the chocolate mixture; beat with an electric mixer on low speed for 30 seconds, scraping the bowl often. Beat on medium speed for 2 minutes. Pour into the prepared pan.
5. Bake at 350°F for 40 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool completely.
6. Frost with whipped topping just before serving and sprinkle with the crushed cookies.
7. Storage: Store leftover cake in refrigerator.
Title: Chocolate Souffle/Molten Cake
Ingredients:
- 1/2 unsweetened applesauce
- 4 eggs
- 2 Splenda granular
- 1/4 Splenda granular
- 1 whole wheat flour
- 2 raspberries
- 3 powdered sugar
- 2
Instructions:
1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.
2. Beat eggs and sugar with a hand mixer in a medium bowl until sugar dissolves.
3. Beat egg mixture into chocolate until smooth.
4. Beat in flour.
5. Adjust oven rack to middle position; heat oven to 450 degrees.
6. Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
7. For Souffle texture, bake for about 8-10 minutes.
8. For Lava/Molten cake, remove cakes from oven as soon as the batter begins to puff to make sure center is not set.
9. To remove the cakes without them being fallen apart, place a large plate over the muffin tins and flip over quickly.
10. Serve immediately.
Title: Chocolatetown Special Cake (Chocolate Cake)
Ingredients:
- 1/2 boiling water
- 1/2 shortening
- 2/3 sugar
- 1 3/4 vanilla
- 1 eggs
- 2 flour
- 2 1/4 baking soda
- 1 1/2 salt
- 1/2 buttermilk
- 1 1/3
Instructions:
1. In small bowl combine cocoa and boiling water, set aside. Heat oven to 350 degrees F.
2. Grease and flour 2 9-inch round pans. (Don't use 8-inch pans or they will overflow!).
3. Cream shortening, sugar, and vanilla until light and fluffy.
4. Add eggs, beat well.
5. Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture. Blend in cocoa mixture. Pour into prepared pans.
6. Bake for 35-40 minutes or until they test done. Cool and frost with a icing of your choice.
Title: Lucky Pecan Tassies..
Ingredients:
- 1 flour
- 3 cream cheese
- 1/4 butter
- 3 butter
- 3/4 pecans
- 1 egg
- 1 butter
- 1/2 vanilla extract
- 1/4 salt
- 1
Instructions:
1. combine filling ingredients.for tart shells.
2. combine all tart shell ingredients till blended.shape dough into 24 small balls.
3. Place in ungreased miniature muffin tins -- shape to fit.
4. pour filling into each one.
5. place 1 whole almond in one tassie.
6. whoeever gets that one gets a special prize or wins good fortune.
Title: Cream-Filled Vanilla Cupcakes With Strawberry Buttercream
Ingredients:
- 3 all-purpose flour
- 1 1/2 baking powder
- 3/4 salt
- 1 1/2 unsalted butter
- 1 1/2 sugar
- 4 eggs
- 2 vanilla extract
- 1 1/4 milk
- 1 pudding
- 1 butter
- 3 -4 strawberry
- powdered sugar
Instructions:
1. Preheat oven to 350 degrees F.
2. Line two standard 12-cup muffin tins with pink paper liners; set aside.
3. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
4. Cream butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, 1 at a time, mixing well after each egg. Add vanilla.
5. Reduce speed to medium. Mix in 3 batches of flour mixture, alternating with 2 batches of milk. Raise speed to medium-high; mix until thoroughly blended, 10 to 20 seconds.
6. Fill each muffin cup about 3/4 full with batter; do not over-fill.
7. Bake until a cake tester inserted into centers comes out clean, about 17 minutes.
8. Let cool in tin on wire racks 10 minutes. Remove cupcakes from tin and decorate.
9. If filling with cream, use a small spoon or the tip of a knife to make a small hole in the center of each cupcake, going about half way through the cupcake. Fill the hole with cream and then pipe buttercream on top.
10. Make Strawberry Buttercream:
11. Cream the butter in the mixer on medium-high speed for about 3 minutes. On slow speed, gradually add about 2 cups of powdered sugar and turn back up to high for a few minutes to really incorporate the sugar. Turn to slow speed again and fold in the strawberries. Add more sugar until desired consistency is achieved. Once all the sugar is incorporated, turn to medium-high for a few minutes to mix well.
Title: Poppy Seed Cookies
Ingredients:
- 2 eggs
- 1 sugar
- 1 shortening
- 3 flour
- 2 baking powder
- 1 salt
- 1 baking soda
- 1/2 poppy seed
- 3 sugar
- cinnamon
Instructions:
1. Preheat oven to 375 degrees. Mix all of the ingredients (except the cinnamon sugar mixture).
2. Form into small balls (size of a large walnut).
3. Place on greased cookie sheet. Flatten with botom of a glass (which has been dipped in the cinnamon sugar mixture. Re-dip after each cookie.
4. Bake 10-12 minutes in 375 oven.
Title: Gluten-Free Cream Cheese Pie Crust
Ingredients:
- 1 xanthan gum
- 1 salt
- 1/2 butter
- 8 cream cheese
- 3
- 2 -4
Instructions:
1. Combine dry ingredients in a medium bowl.
2. Cut butter and cream cheese into flour mixture until you have pea-sized pieces or smaller. (Dough can't really be overworked since there is no gluten).
3. Sprinkle with 2 tbsp ice water and stir together with a fork until dough starts to form a ball. Use more water if needed to get dough to form. Don't let it get too wet though.
4. When ball starts to form, bring dough together with hands and knead slightly to get a uniform texture. Pat into a disk.
5. If you want to roll the crust, let the disk chill in the refrigerator at least one hour, or up to 24 hours. Roll between sheets of parchment paper to desired size. Because of the high butter content keep dough and rolling pin cold for best results.
6. You can use the dough without chilling if you want to simply press into shape. If you press it too thin or make a whole, simply patch it by pressing it back together or adding a bit more dough and pressing it inches This is what I usually do to form a bottom crust for a pie. I don't often make a top crust because I hate rolling them out and crimping them to the bottom.
7. Fill pie as desired and bake according to the directions for the type of pie you are making. You can blind bake the crust by baking at 350°F for 30-35 minutes, or until lightly browned. Let cool and fill.
Title: Pumpkin Torte
Ingredients:
- 1 3/4 graham cracker crumbs
- 1/2 sugar
- 1/2 butter
- 2 eggs
- 3/4 sugar
- 1 cream cheese
- 1 pumpkin
- 3 sugar
- 1/2 milk
- 1/2 salt
- 1 ground cinnamon
- 1 unflavored gelatin
- 1 cold water
- 1/4 sugar
- 3 Cool Whip Topping
- 1/4
Instructions:
1. (Read all the directions first, before making dessert)
2. Mix crust ingredients together. Pack lightly in a 13x9x2-inch baking pan.
3. To prepare cream cheese mixture: Beat together the eggs, sugar, and pkg. of cream cheese; pour over the crust.
4. Bake at 350 degrees for 25 minutes. Allow to cool.
5. To prepare pumpkin mixture: In a saucepan, add the following ingredients, the canned pumpkin, the egg yolks, sugar, milk, salt, and cinnamon.
6. Cook until thick (5-10 minutes). Remove from heat.
7. In a bowl, dissolve the envelope of unflavored gelatin into the cold water.
8. Then stir into the hot, cooked pumpkin mixture.
9. In a large bowl, beat the egg whites on high until foamy; gradually add the sugar.
10. Fold into pumpkin mixture, and pour ontop of the cream cheese mixture/graham cracker crust.
11. Chill in the refrigerator until firm.
12. Garnish dessert with dollops of Cool Whip.
13. Note: This dessert may be frozen.
Title: Tropical Dump Cake
Ingredients:
- 1 cherry pie filling
- 1 pineapple chunks
- 1 butter
- 3/4 flaked coconut
- 1 walnuts
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Combine all ingredients.
3. Pour batter into a greased 13 x 9-inch cake pan.
4. Bake for 30 minutes.
5. Remove from oven and cool on wire rack for one hour.
6. Slice cake into 2-inch pieces.
7. Serve warm or chilled. If desired, top with a dollop of whipped cream.
Title: Whipped Cream Topping
Ingredients:
- 1 heavy whipping cream
- 1/4 sugar
- 1 vanilla
- imitation vanilla
Instructions:
1. Chill bowl and beaters in the freezer for at least 5 minutes.
2. Whip cream until soft peaks form.
3. Add sugar and vanilla.
4. Whip mixture until stiff peaks form.
5. Recipe makes enough to cover a 9" pie.
Title: Honey Apple Oatmeal Crisps
Ingredients:
- 1 1/2 cooking apples
- 1 1/2 fresh lemon juice
- 2 unsalted butter
- 2 honey
- 1 all-purpose flour
- 1/4 ground cinnamon
- 1 salt
- 2 all-purpose flour
- 2 brown sugar
- 1 unsalted butter
- 3 rolled oats
- 3 pecans
Instructions:
1. Preheat oven to 375 degrees F. Lightly grease two 1- to 1 1/2 cup oven proof bowls or ramikins and set them aside.
2. Make the filling:peel apples & cut them in half. Remove the cores. Thinly slice the apples & place them in a mixing bowl. Add lemon juice ^ toss to mix.
3. Melt the butter in med. skillet over med. heat. Using a whisk, stir in the honey,flour, cinnamon, and salt, whisking until smooth. Add the apples & cook mixture over med. heat, turning the apples gently until they are just tened, 5 minute.
4. Remove from heat & spoon mixture into prepared dishes, dividing evenly.
5. Make the topping: Place flour & sugar in a small bowl ^ whisk to blend well. Add butter pieces & toss to coat the butter with the flour mixture. Rub the mixture with your fingertips until crumbly. Mix in oats & nuts. Sprinkle the mixture evenly over the filling. Bake until topping is golden brown and the filling is hot, 20 minute
6. Remove dishes from oven & let cool on a wire rack for 15 minute Serve crisp warm or at room temperature, with your chioce of ice cream or topping.
Title: Simple Amaretto Cake
Ingredients:
- 1 eggs
- 4 instant vanilla pudding
- 1 Amaretto
- 6 water
- 1/2 Amaretto
- 1/2 confectioners' sugar
- 1/4
- 1/2
- 1
Instructions:
1. Preheat oven to 350F.
2. Grease and flour one 9" or 10" bundt pan.
3. Combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract, and 6 tsp.
4. of the amaretto, and blend together well.
5. Pour batter into the prepared pan.
6. Bake at 350F for 40 to 45 minutes.
7. Remove cake from oven and while it is still warm, poke holes in the bottom and pour the amaretto icing into the holes and over the bottom of the cake.
8. Let the cake cool for at least 2 hours before removing from the pan.
9. To make Amaretto Icing: Sift the confectioner's sugar and combine it with the remaining 1/2 cup amaretto.
10. Blend until smooth.
11. You can add more amaretto as needed.
12. Makes 1- 9 or 10 inch bundt cake.
Title: Cocoa Brownies W/ Honey and Applesauce
Ingredients:
- 1 raw honey
- 1/2 margarine
- 2 butter
- 2 eggs
- 1 1/2 salt
- 1 baking soda
- 2 all-purpose flour
- 2 applesauce
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream honey and margarine.
3. Add eggs and cream a bit more.
4. Sift cocoa, salt, baking soda and flour ingredients and add to honey mixture, alternately with applesauce.
5. Pour into a lightly oiled 10-1/2 X 15-1/2 inch jelly roll pan.