lumicero/recipes-ing2inst huggingface dataset:
Title: Red Rasbberry Trifle
Ingredients:
- 16 cold water
- 1 1/4 boiling water
- 2 sugar-free raspberry gelatin
- 16 frozen sweetened raspberries
- 2
- 3
Instructions:
1. Move oven rack to lowest position (remove other racks). Heat oven to 350°F
2. In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
4. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
5. Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
6. Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.
7. High Altitude (3500-6500 ft) Heat oven to 325ºF. Stir 1/3 cup cornstarch into dry cake mix. Increase water to 1 1/3 cups. Beat on low speed 30 seconds; beat on medium speed 3 minutes. Bake 53 to 58 minutes.
Title: Adaptation of Vegan Pumpkin Cookies
Ingredients:
- 2 whole wheat pastry flour
- 1 rolled oats
- 1 sugar
- 1 baking soda
- 1/2 salt
- 1/2 fresh nutmeg
- 1 cinnamon
- 3 molasses
- 16 pumpkin puree
- 1/2 olive oil
- 3 ground flax seeds
- 3 maple syrup
- 1/2 walnuts
Instructions:
1. Preheat the oven to 350°F.
2. Mix the dry ingredients.
3. Mix the wet ingredients.
4. Mix the wet with the dry.
5. Fold in the walnuts. (Add other nuts, almonds, raisins, candied ginger, dates, etc. if desired.).
6. Form 1.5" balls and flatten onto an ungreased cookie sheet.
7. Bake for at least 15 min, until crisp.
8. These will not be very sweet, but should still taste nice.
Title: Hawaiian Dessert
Ingredients:
- 1 vanilla instant pudding mix
- 3 milk
- 4 cream cheese
- 1 1/2 crushed pineapple
- 1 heavy cream
- 1 flaked coconut
- 2
Instructions:
1. Tip:.
2. I use only 1 cup of the coconut. I find it can be to much if using the whole amount. I also usually freeze 1 cake for future use, which comes in handy.
3. Mix cake according to package directions. Pour into two greased 13X9X2 baking pans. Bake at 350 degrees for 15 minutes. Cool completely.
4. In as large mixing bowl combine pudding mixes, milk, and coconut extract; beat for 2 minutes. Add the cream cheese and beat well. Stir in pineapple. Spread over cooled cakes.
5. Top with whipped cream; sprinkle with coconut. Chill for at least2 hours.
Title: Baklava
Ingredients:
- 1 phyllo dough
- 1 unsalted butter
- 1 walnuts
- 3/4 - 1 sugar
- 1 water
- 3 honey
- lemon juice
Instructions:
1. Unroll filo dough and cut cross-wise down the middle.
2. Melt butter and keep hot while preparing the filo dough.
3. Grease a 13x9x2 inch pan with melted butter. Place 5 layers of dough in pan, brush with hot butter, and sprinkle sparingly with cinnamon and sugar.
4. Put in another 5 layers, brush with hot butter, sprinkle sparingly with chopped walnuts and cinnamon and sugar.
5. Repeat until all the dough is used; don't put any nuts within 5 layers of the top.
6. Cut into diamond shapes, being careful to cut clear through.
7. Using a spoon, pour enough hot butter on top to cover each piece of baklava.
8. Bake 15 minutes at 350 degrees.
9. Pour remaining hot butter over the top without removing the pan from the oven and bake another 25 minutes.
10. While baklava is baking, make the syrup by combining the sugar, water, honey, and lemon juice and simmering over low heat until the baklava is done and the sugar is dissolved.
11. When the pan is out of the oven, drain as much of the butter as possible. Then, remove one piece from a corner, leave pan in a tilted position for 15 minutes and keep removing excess butter, soaking it up with a paper towel.
12. Finally, add the lukewarm syrup to the baklava in the pan.
Title: Amandelspijs
Ingredients:
- 150 sugar
- 125 egg
- 1 vanilla essence
Instructions:
1. Mix together well and put in a sterilised jar.
2. Allow to stand for at least a fortnight if not longer.
Title: 15 Minute Vanilla Rice Pudding
Ingredients:
- 3 milk
- 1 Minute Rice
- 1/3 raisins
- 1 vanilla instant pudding mix
Instructions:
1. Bring 1 cup of milk to boil in medium sauce pan.
2. Stir in rice and raisins.
3. Cover pan.
4. Remove from heat.
5. Let stand for 5 minutes.
6. Meanwhile prepare pudding.
7. Beat pudding mix into remaining 2 cups of cold milk with whisk for 2 minutes.
8. Add rice mixture to pudding and stir.
9. Cover surface with plastic wrap.
10. Cool 5 minutes.
11. Stir.
12. Serve warm or chilled.
Title: Applesauce Cobbler
Ingredients:
- 8 cooking apples
- 1/2 cider
- 1 lemon juice
- 1 cinnamon stick
- 1/2 golden raisin
- 1/2 ground nutmeg
- 1/2 all-purpose flour
- 1/2 whole wheat pastry flour
- 1 1/2 baking powder
- 1/2 salt
- 1/4 ground cinnamon
- 2 butter
- 1/4 low-fat plain yogurt
- 1/4
Instructions:
1. Place the apple chunks, cider, lemon juice, and cinnamon stick in a large saucepan. Cover, and cook over medium heat, stirring occasionally, until the mixture begins to bubble. Reduce the heat to low, and cook for about 20 minutes, or until the apples are very tender.
2. Remove the pan from the heat, discard the cinnamon stick, and stir in the raisins and nutmeg. Spoon the applesauce into a 9" pie pan or shallow baking dish. (Can be made a day ahead).
3. Heat the oven to 400. In a medium bowl, stir together the flours, baking powder, salt, and cinnamon. In a small bowl, combine butter, apple juice, and yogurt. Pour the wet mixture into the dry, and blend gently with a fork for about 30 seconds. Remove to a floured surface, and knead for about 30 seconds.
4. With floured fingertips, press and spread the dough over the applesauce, making the dough surface as even as possible. Reduce the oven temperature to 375, and bake for 20-25 minutes, or until the cobbler is golden brown. Serve warm or at room temperature.
Title: Devil's Food Cake
Ingredients:
- 1 white sugar
- 1/4 shortening
- 1 egg
- 1/4 baking soda
- 1 flour
- 1 salt
- 2 vanilla
- 1 boiling water
- 1
- 1/2
Instructions:
1. Cream sugar, shortening; add egg and sour milk with soda dissolved in it; add flour and cocoa and salt, then add boiling water and the vanilla, mixture will be thick before adding the water last, makes a square cake or double the ingredients for a layer cake.
2. Bake at 350 degrees till soft to touch.
Title: Apple Crisp
Ingredients:
- 6 apples
- 1 flour
- 1/2 - 1 sugar
- 1 baking powder
- 3/4 salt
- 1 egg
- 1/3 butter
- 1 cinnamon
- 1 nutmeg
- vanilla ice cream
Instructions:
1. Preheat oven to 350* F. Coat an 8x12 inch glass baking dish with nonstick spray. Place sliced apples (or peach slices) in pan.
2. In a small bowl, mix together flour, sugar, baking powder, salt, and egg with a fork until crumbly. Sprinkle evenly over apples.
3. Pour melted butter over flour mixture. Sprinkle cinnamon and nutmeg on top.
4. Bake at 350* F for 30-40 minutes or until topping is cooked through and golden and apples are bubbling. Serve hot, with ice cream if desired.
Title: Orange Snowballs
Ingredients:
- 1 butter
- 3/4 powdered sugar
- 1 all-purpose flour
- 2 granulated sugar
- 1 sugar
- 2 2/3
- 3/4
Instructions:
1. In a big mixing bowl beat the butter with an electric mixer on medium to high heat for 30 seconds.
2. Add powdered sugar; beat until combined; beat in orange juice until combined.
3. Beat in as much flour as you can with the mixer; stir in any remaining flour and 1 tablespoons shredded orange peel with a wooden spoon.
4. Shape dough into 1 ¼-inch balls; roll in granulated sugar; place balls 2 inches apart on an ungreased cookie sheet.
5. Bake at 325° for 15 minutes or until bottoms are lightly browned; let cool on cookie sheet for 5 minutes.
6. Meanwhile, in a food processor or blender combine ¾ cup sugar and 2 teaspoons orange peel; cover and process or blend until mixture is combined.
7. Roll warm baked cookies in the sugar mixture.
8. Transfer cookies to a wire rack and let cool.
Title: Berries Salad With Whipped Ricotta Cream
Ingredients:
- 2 strawberries
- 1 blueberries
- 1/4 fresh mint leaves
- 1 skim milk ricotta cheese
- 1/2 lemon zest
- 2 1/2 nonfat sour cream
- 2
Instructions:
1. Toss strawberries, blueberries, 2 tablespoons of soda and mint together in a medium bowl; set aside for 10 minutes.
2. Meanwhile, combine ricotta, remaining 2 tablespoons of soda and lemon zest in another bowl.
3. Whip with a hand-held mixer until light and fluffy; stir in sour cream.
4. Place about 3/4 cup of berry mixture in each of 4 small bowls and top each serving with 1/3 cup of cream.
Title: Chinese Almond Brownies
Ingredients:
- 2 water
- 1
- 1 1/2
- 20
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly grease a 9 inch square pan with butter.
3. In a medium sized bowl stir the vanilla wafer crumbs and ground almonds.
4. Stir in condensed milk and almond extract until mixture is moistened.
5. Spread batter evenly in pan.
6. Brush top of batter with some of the egg yolk mixture.
7. Press whole blanched almonds onto top making 4 by 5 rows, spacing evenly.
8. Brush surface with remaining egg yolk wash.
9. Bake brownies for about 25 minutes.
10. Cool completely in pan.
11. Cut brownies leaving a whole blanched almond in the middle of each brownies.
12. Remove brownies carefully with spatula.
Title: Soft GingerBread
Ingredients:
- 1 baking soda
- 1 water
- 1 molasses
- 1 1/2 flour
- 1 ground ginger
- 1/4 salt
- 1 baking powder
- 3 butter
- 1 egg
- 3 water
Instructions:
1. Dissolve the baking soda in 1 Tbls cold water.
2. Stir into the molasses.
3. In a large bowl, sift together flour, ginger, salt and baking powder; make a well in the center.
4. Put molasses mixture, butter, beaten egg and water into the well.
5. Stir vigorously until well blended.
6. Bake in a well greased 8" square pan 25 to 35 minutes in moderate (325 F) oven.
7. Serve warm with whipped cream or butter.
8. Suggested variation: Bake in a jelly roll pan, turn out onto a towel lightly dusted with confectioners sugar, roll and let cool.
9. Gently unroll and fill with recipe #42282 Flour Frosting.
10. Roll up and dust with sifted confectioners sugar.
11. Slice in 1" slices.
Title: Coconut Cake
Ingredients:
- 16 butter
- 2 sugar
- 1 vanilla
- 4 eggs
- 1 baking powder
- 2 flour
- 1 baking soda
- 1 salt
- 1 buttermilk
- 1 cream of tartar
- 1 cream cheese
- 8 butter
- 4 powdered sugar
- 1
- 1 1/2
Instructions:
1. Cake:.
2. Cream together butter and sugar.
3. Add vanilla, and egg yolks one at a time.
4. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Add the flour mixture to butter mixture alternating with the buttermilk.
6. Beat well after each addition and end with dry ingredients.
7. Add the coconut and beat on low speed.
8. In separate bowl, beat the egg whites until frothy; add cream of tartar.
9. Beat until stiff peaks.
10. Fold egg whites into batter.
11. Pour into 2 greased and floured cake pans.
12. Bake at 350 for 25-30 minutes.
13. Cool inverted on wire racks for 10 minutes.
14. Frosting:.
15. Put cream cheese and butter in large bowl and beat until smooth.
16. Beat in powdered sugar.
17. Gently fold 1 cup coconut into cream cheese mixture.
18. Frost cake and top with remaining 1/2 cup coconut.
Title: Baked Custard for 2
Ingredients:
- 1 egg
- 1 milk
- 3 sugar
- 3/4 vanilla extract
- 1/8 salt
- 1/8 ground nutmeg
Instructions:
1. In a small bowl lightly beat the egg. Add milk, sugar, vanilla and salt and mix until sugar and salt have dissolved.
2. Pour into two ungreased 6-oz. custard cups. Sprinkle with nutmeg.
3. Set in a baking pan: add 1/2 to 1 inch of hot water to baking pan.
4. Bake, uncovered, at 350º F. for 35 minutes or until set.
5. Recipe can be increased for maximum servings.
Title: Fibergal's Boston Cream Napoleon - Sugar Free
Ingredients:
- 3 eggs
- 3 cream cheese
- 2 Splenda sugar substitute
- 1/8 cream of tartar
- 1 salt
- 4 sugar free fat free French vanilla pudding and pie filling mix
- 1 1/2 1% low-fat milk
- 1/3 heavy whipping cream
- 2
Instructions:
1. Preheat oven to 300 degrees F.
2. On high speed (with a mixer), mix whites with cream of tartar until stiff peaks form.
3. In a separate bowl, mix yolks with the Splenda, cream cheese, and added salt.
4. Combine yolk mixture by barely folding it in with the whites.
5. Bake in a medium-sized jelly roll pan on a silpat sprayed with Pam for 27 minutes at 300°.
6. Cool and cut into 4 equal strips.
7. Mix pudding with milk, and layer like a Napoleon or Lasagna.
8. Mix whipping cream with 1 tablespoon of chocolate syrup and whip until frosting-like in thickness.
9. Drizzle the top with the rest of the syrup.
10. Chill for 4 hours.
Title: Gordon Ramsay's Chocolate Babycakes
Ingredients:
- 50 unsalted butter
- 350 dark chocolate
- 150 caster sugar
- 4 eggs
- 1 salt
- 1 vanilla extract
- 50 plain flour
Instructions:
1. you will need 6 individual pudding moulds and buttered baking parchment.
2. pre-heat oven to 200 degrees.
3. putting in a baking sheet at the same time.
4. lay 3 of the moulds on a sheet of doubled baking parchment.
5. draw around them, remove and then cut out the disks as marked.
6. press them into the base of tins.
7. melt the chocolate and let to cool slightly.
8. cream together the butter and sugar and gradually beat in the eggs and salt, then the vanilla.
9. now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending into a smooth batter.
10. divide the batter between 6 moulds.
11. quickly whip the baking sheet out of the oven, arrange the litle tins on it and replace it in the oven.
12. cook for 10-12 minutes, extra 2 minutes are needed if the mixture was fridge cold.
13. as soon as you take them out of the oven, tip them onto smal plates or shallow serving bowls.
14. serve with whipped double cream or double cream unwhipped, creme fraiche, creme anglaise or ice-cream.
Title: Summer Fruit Salad With Honey, Lime & Basil Dressing
Ingredients:
- 1 bing cherry
- 1 green grape
- 6 nectarines
- 1 strawberry
- 1 blackberry
- 1 blueberries
- 2 kiwi
- 1/2 honey
- 2 limes
- 5 basil leaves
- 1 Splenda sugar substitute
Instructions:
1. Wash and prepare all the fruit and place in to a large bowl.
2. Zest the lime and place the zest into a small bowl.
3. Mince basil leaves and add to the lime zest.
4. Add the honey, the juice of both limes, and the Splenda to the mixture.
5. Whisk together and pour over the fruit.
6. Mix lightly and refrigerate at least an hour before serving, to allow the flavors to meld.
Title: Coconut Fruitcake
Ingredients:
- 1 coconut
- 1 flour
- 1 baking powder
- 1 eggs
- 3 milk
- 1/2 white raisins
- 1/2 butter
- 1 sugar
- 1/2 vanilla
- 1/2
- 1
Instructions:
1. Cream sugar and butter together.
2. Add eggs one at a time and milk.
3. Add sifted ingredients.
4. Add cherries, raisins and coconut making sure they are completely covered with batter.
5. Then add nuts and vanilla.
6. Batter will be very thick.
7. Cut a piece of cardboard the size of bottom of loaf pan and put in pan.
8. Line with wax paper.
9. Then grease well.
10. Spoon batter into pan.
11. Bake at 300 deg F.
12. for approximately 2 hours.
Title: Creamy Rice Pudding
Ingredients:
- 2 1/2 water
- 1/2 long-grain rice
- 1/4 ground cinnamon
- 1
Instructions:
1. In medium saucepan, combine water, rice,& cinnamon; let stand 30 min.
2. Bring to a boil, stirring occasionally.
3. Add condensed milk and mix well.
4. Return to boil; stir.
5. Reduce heat to medium.
6. Cook uncovered.
7. stirring frequently, 20-25 min.
8. Serve warm or chilled.
Title: Oatmeal Cake
Ingredients:
- 1 1/2 boiling water
- 1 quick-cooking oats
- 1 brown sugar
- 1/2 shortening
- 2 eggs
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 cinnamon
- 1/2 salt
- 1/2 butter
- 1/2 brown sugar
- 1 vanilla
- 1/4 evaporated milk
- 1 pecans
- 1 walnuts
Instructions:
1. Stir oats in the boiling water, let stand for 20 minutes. Cream shortening, sugars, eggs. Sift flour together with salt, cinnamon Add to creamed mixture. Add oatmeal, mix well.
2. Bake in a well greased pan in 350°F oven for 25-30 minutes.
3. While cake is baking melt together in a sauce pan the icing ingredients.
4. While cake is still warm, spread icing over the top of the cake and put under broiler till bubbly and brown about 5 - 10 minutes.
Title: Bread Pudding Deluxe
Ingredients:
- 6 sugar
- 50 milk
- 1 margarine
- 30 eggs
- 2 vanilla extract
- 5 margarine
- 115 sugar
- 200 egg
- 1 vanilla extract
- 5
Instructions:
1. Heat oven to 180°C.
2. Cut bread into cubes.
3. Place in large shallow ovenproof dish.
4. Sprinkle with sugar.
5. Heat milk and margarine to lukewarm.
6. Beat eggs and vanilla extract and add to milk.
7. Pour over bread and leave to soak inches.
8. Bake for 40 mins til set.
9. TOPPING:
10. Beat topping ingredients together and spread evenly over bread pudding as soon as it comes out the oven.
11. Place pudding back into oven and bake for a further 20- 25 mins till well set and golden brown.
12. Serve plain or with icecream.
Title: Lillian Boga's Harvey Wallbanger Bundt Cake
Ingredients:
- 18 1/2 eggs
- 1 vodka
- 4 vanilla instant pudding mix
- 1/4 confectioners' sugar
- 1/4 vodka
- 1
- 3/4
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour bundt pan, I use Bakers Joy.
3. Put cake mix, oil, eggs, Galliano, Vodka, pudding mix, and orange juice in a large bowl.
4. Beat with an electric mix on medium speed until well mixed.
5. Pour batter into prepared pan.
6. Bake until golden brown and toothpick inserted in center of cake comes out clean.
7. About 45-50 minutes.
8. Cool in pan on rack for 10 minutes.
9. Invert onto serving plate.
10. GLAZE:
11. Put confectioners sugar, orange juice, liquer, and vodka in a small bowl and stir until smooth.
12. Pour over still warm cakie.
Title: Apple Cinnamon Bread Pudding With Ginger Ale Sauce
Ingredients:
- 1 egg
- 4 skim milk
- 2 vanilla extract
- 1 1/2 salt
- 1/2 brown sugar
- 1/4 raisins
- 15 diet ginger ale
- 1 cinnamon
- 1/4 vanilla extract
- 2 salt
- 1/2
- 1
- 1/2
- 1/4
Instructions:
1. For bread pudding: Preheat oven to 350 degrees.
2. In a bowl, whisk together egg and egg whites, milk, rum extract, salt, and brown sugar.
3. Stir in raisin bread, pie filling, raisins, and oatmeal packets until bread cubes are moist.
4. Spray a 9 by 12-inch baking dish with nonstick spray and pour the mixture into the dish. Set aside for 30 minutes, until the bread has soaked up the liquid.
5. Bake pudding until it has risen, browned, and a knife inserted in center comes out clean, about 30 to 40 minutes.
6. For the sauce:Combine all ingredients in a bowl and blend with a hand mixer until stiff peaks form.
7. Serve bread with a dollop of sauce.
Title: Coconut Delight
Ingredients:
- 1 cream cheese
- 1/2 confectioners' sugar
- 1 sweetened condensed milk
- 1 instant coconut cream pudding mix
- 1 blueberries
- 1 1/2 fresh strawberries
- 1 coconut
- 1 blueberries
- 1 strawberry
- 1/4 coconut
Instructions:
1. In a mixing bowl, beat cream cheese and confectioners' sugar.
2. Add milk and pudding mix; mix well.
3. Fold in 1-1/2 cups of whipped topping.
4. Place half of the cake cubes in a 4-quart glass bowl.
5. Layer with half of the berries, coconut, and pudding mix.
6. Cover with remaining cake cubes.
7. Layer with the remaining berries, coconut, and pudding mixture.
8. Spread remaining whipped topping over top.
9. Garnish with additional berries and lightly brownish coconut if desired.
Title: Fresh Strawberries With Almond Creme Anglaise
Ingredients:
- 3/4 milk
- 1/2 sugar
- 1 strawberries
- 1
- 1/2
- 4
- 6 -8
Instructions:
1. Put chopped almonds in a medium saucepan over medium heat. Cook, shaking pan occasionally, until fragrant and beginning to toast, about 3 minutes.
2. Add milk, cream, sugar and egg yolks, and whisk well to combine. Cook, whisking almost constantly, until mixture thickens enough to coat the back of a spoon. Do not let it boil.
3. While sauce is still hot, strain it through a sieve and let cool a bit. To serve, put a cup of strawberries in each dish, drizzle with warm sauce and garnish with slivered almonds.
4. Sauce will keep, tightly covered, in refrigerator for up to 3 days.
Title: Cherry Cake and Sauce
Ingredients:
- 1/3 shortening
- 1 1/4 sugar
- 2 eggs
- 2 1/4 flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 milk
- 1 sour pitted cherries
- 1/2
Instructions:
1. Cream shortening; add sugar gradually and cream until fluffy.
2. Blend in eggs.
3. Combine dry ingredients and stir into creamed mixture alternately with milk.
4. Stir in cherries (and nuts, if using).
5. Pour into a 9x13 pan that has been sprayed with nonstick spray.
6. Bake at 350° for about 50 minutes.
7. Serve warm with: HOT CHERRY SAUCE: Mix together in a saucepan 1/2 cup sugar, 2 Tbsp cornstarch and a dash of salt.
8. Blend in the juice from the can of cherries and 1 cup water.
9. Bring to a boil, stirring constantly.
10. Boil, stirring occasionally, until the mixture thickens and the starchy taste disappears, probably about 10 minutes.
11. Remove from heat and blend in 1/4 tsp almond extract.
12. Note: Sauce thickens unacceptably as it cools, so it really needs to be served hot.
Title: Key West Cake
Ingredients:
- 1 crushed pineapple
- 1 3/4 flour
- 1 sugar
- 1 1/2 baking powder
- 1/2 baking soda
- 2 Chinese five spice powder
- 1 eggs
- 3/4 pecans
- 2 walnuts
- 1/2 confectioners' sugar
- 2 -3
Instructions:
1. preheat oven to 350.
2. spray a 9" baking pan with non stick spray.
3. drain 1/4 c juice from the canned pineapple, save for another use.
4. in a large bowl mix flour, sugar, baking soda, baking powder, chinese 5 spice powder.
5. make a well in center.
6. pour in apricots, remaining pineapple, eggs, oil, and pecans.
7. mix well, pour into baking pan.
8. bake for 50 minutes or until a toothpick inserted in center comes out clean.
9. cool on a wire rack, sprinkle with confectioner's sugar.
Title: Apple Spice Cake
Ingredients:
- 3 eggs
- 1 3/4 sugar
- 1 canola oil
- 2 flour
- 1 cinnamon
- 1 baking soda
- 1/2 salt
- 1 vanilla extract
- 3 apples
- 1 butter
- 1/4 powdered sugar
- 1 cream cheese
- 3
Instructions:
1. Beat eggs with sugar, add next six ingredients and mix well.
2. Add sliced apples and nuts. pour into greased 9 x 13 pan.
3. Bake 45 minutes in a 350 degree oven.
4. Icing:
5. Mix the ingredients together , and spread on cake.
6. Sprinkle with additional nuts.
Title: Mom's Chocolate Coca-Cola Cake & Frosting
Ingredients:
- 1/2 butter
- 1/2 margarine
- 3 all-purpose flour
- 1 cinnamon
- 2 sugar
- 1/2 buttermilk
- 2 baking soda
- 1/2 eggs
- 1 vanilla
- 2 miniature marshmallows
- 1 margarine
- 1 1/4 confectioners' sugar
- 1/2 vanilla
- 3
- 6
- 1
Instructions:
1. In a large bowl, mix together 2 cups flour, 1/2 tsp cinnamon, and 2 cups sugar.
2. In a heavy saucepan combine 1/2 cup margarine or butter, 1/2 cup oil, 3 tbsp cocoa, and 1 cup coke. Bring to a boil. Pour over the dry ingredients mixed earlier. Mix until blended.
3. In a small bowl, mix together 1/2 cup buttermilk and 1 tsp baking soda. Then add it to the mixture.
4. Add 2 eggs and 1 tsp vanilla and beat inches Then fold in the marshmallows.
5. Bake in a 13 x 9 x 2 inch pan for 30 to 35 minutes (or until a toothpick inserted in the middle comes out clean) in a 350 degree oven.
6. For the frosting: Place 1/2 cup margarine or butter, 3 tbsp cocoa, and 5 tbsp coke in a saucepan and bring to a boil. Add the confectioners sugar and vanilla. Mix well. If it is too thick, and a drop or two more of coke.
7. If you want the white 7 minute frosting: (These ingredients are not listed above!) In the top of a double boiler, combine 1 1/2 cups sugar, 1/4 cup + 1 tbsp cold water, 2 egg whites, 1 tbsp light corn syrup, and a dash of salt. Beat at a low speed of an electric mixer 30 seconds or just until blended. Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla and beat 2 minutes or until frosting is thick enough to spread.