lumicero/recipes-ing2inst huggingface dataset:
Title: Neapolitan Refrigerator Sheet Cake
Ingredients:
- 3 strawberry Jell-O gelatin dessert
- 3/4 boiling water
- 18 cold water
- 1/2 milk
- 1 1/3 instant vanilla pudding
- 1 1/2 vanilla
- 6
- 1
Instructions:
1. Dissolve gelatin in boiling water; add cold water and set aside.
2. Bake cake according to package directions in 9x13x2 pan (may use jelly roll pan). Cool cake 20-25 minutes. Poke deep holes through top of cake, while still in pan, 1" apart. Spoon jello into holes. Refrigerate.
3. Topping:
4. In chilled bowl, blend and whip, pudding, milk, dream whip and vanilla. Beat till stiff. Ice cake. Cake must be kept refrigerated. Cake may be frozen.
Title: Lemon Layer Wedges
Ingredients:
- 1 sugar
- 1 unflavored gelatin
- 1 water
- 1 1/4 eggs
- 3 lemon peel
- 1 lemon juice
- 1/3 butter
- 2 margarine
- 1/2
Instructions:
1. Roll half the dough to 1/8 inch thickeness.
2. Fit into a 9 inch pie plate.
3. Prick bottom and sides with a fork.
4. Bake in a 450 degree oven for 10-12 minutes.
5. Divide remaining pastry in half.
6. Roll each half to 1/8 inch thickness and trim one to an 8 inch circle and the other to an 8 3/4 inch circle.
7. Place on paking sheet and prick.
8. Bake in a 450 degree oven for 8-10 minutes and cool.
9. Combine sugar and gelatin.
10. Add the water, eggs, lemon peel, lemon juice and butter or margarine.
11. Cook stirring constantly, over low heat until mixture thickens, about 10 minutes.
12. Chill until mixture mounds.
13. Whip whipping cream.
14. Fold into lemon mixture.
15. Place 1 cup filling into baked pastry shell and cover with the 8 inch pastry round.
16. Repeat with 1 cup lemon filling and the 8 3/4 inch round.
17. Top with remaining filling.
18. Chill until set, 3-4 hours.
19. Garnish with additional whipped cream if desired.
Title: Alice's Pistachio Streusel Cake (No-Frost!)
Ingredients:
- 1 instant pistachio pudding mix
- 1 eggs
- 4 sour cream
- 1 cinnamon
- 1/2 sugar
- 1 1/2 walnuts
- 2/3
- 1/4
Instructions:
1. Make cake batter by beating together cake mix, pudding, eggs, sour cream and oil.
2. In ungreased bundt cake pan, pour in 1/3 of the batter, then layer 1/2 of the nut mixture, another 1/3 batter,remaining nut mixture,then rest of batter.
3. After cake is assembled, place in oven, turn on oven to 350 dg. (do not preheat oven!) and bake for 50-60 minutes until cake is done and knife inserted in cake comes out clean.
4. Serve and enjoy!
Title: White Chocolate Lemon Truffles!
Ingredients:
- 1 white chocolate
- 5 unsalted butter
- 3 heavy cream
- 1 salt
- 1 fine sugar
- 1
Instructions:
1. In a double boiler, melt chocolate, butter and cream or in a microwave. Stir until smooth.
2. Stir in salt & lemon extract.
3. Allow to cool covered in the fridge for 2 hours or until firm.
4. With a melon baller scooper or small spoon and form into 1 inch balls.
5. Toss with superfine sugar to coat.
6. Store covered in the fridge until ready to serve.
7. ENJOY!
Title: Maryland Black Walnut Cake - B-H-G
Ingredients:
- 1 1/2 black walnuts
- 1 butter
- 1 1/2 granulated sugar
- 3 eggs
- 1 vanilla extract
- 2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 3/4 milk
- 1/4 powdered sugar
- vanilla ice cream
- fresh strawberries
Instructions:
1. Set oven at at 350°F Grease and flour a 10-inch Bundt pan.
2. Pulse black walnuts in a food processor 8 to 10 times or until finely ground; set aside.
3. Beat butter at medium speed with an electric mixer until creamy; gradually add granulated sugar, beating until light and fluffy.
4. Add egg yolks and vanilla, beating just until blended.
5. Sift together flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
6. Beat batter at low speed just until blended after each addition.
7. Beat egg whites at medium speed with an electric mixer until stiff peaks form; fold into batter.
8. Fold ground walnuts into batter.
9. Spoon batter evenly into pan
10. Bake for 50 minutes or until a wooden pick inserted in center comes out clean.
11. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on wire rack.
12. Sprinkle evenly with powdered sugar.
13. Serve with vanilla ice cream and sliced fresh strawberries, if desired.
Title: Reese's Peanut Butter Cup Cookies
Ingredients:
- 50
- 1
Instructions:
1. The reason I did not specify how much sugar cookie dough, is because this recipe makes a million cookies, no matter which sugar cookie recipe you use.
2. The amount of cookies you get really depends on how many peanut butter cups you buy.
3. Pre-heat oven to 350F degrees.
4. Press a small amount of dough on bottom and sides of a mini muffin pan.
5. Don't make it too thin or it will be difficult to pop them out.
6. Don't make them too thick or the cookie will not be a"bowl".
7. It is best to do a practice run with your first batch to see which thickness works best.
8. Try a few thicknesses in one pan.
9. After you have pressed dough onto the sides and bottom of mini muffin pan, bake at 350 for about 10 minutes.
10. While baking, start unwrapping peanut butter cups.
11. YOU NEED TO WORK FAST NOW!
12. QUICKLY put one peanut butter cup into each sugar cookie bowl.
13. After you are done, the chocolate will be slightly melted around the edges.
14. Run a knife, or a chopstick (something skinny) around the edge of each peanut butter cup to make the ridges disapear.
15. This makes them look much nicer.
16. Remove from pan using a butter knife to"pop" them out after they have cooled for about 5 minutes.
17. Place cookies on a paper bag.
18. When cooled, drizzle with melted semi-sweet chips.
19. You can use the sugar cookie bowls for pretty much anything.
20. I also fill them with melted chocolate mixed with chopped almonds, drizzled with melted caramel chips.
Title: Pumpkin Chocolate Chip Cookies
Ingredients:
- 1 1/4 margarine
- 3 sugar
- 2 eggs
- 1 pumpkin
- 1 chocolate chips
- 6 chocolate chips
- 6 cinnamon
- 3 pumpkin pie spice
- 1 1/4 baking soda
- 3 cream of tartar
- 1 1/4
- 1
Instructions:
1. Cream margarine and sugar.
2. Stir in eggs, pumpkin,chips, and nuts and mix well.
3. In a separate bowl, combine dry ingredients.
4. Gradually stir dry ingredients into pumpkin mixture, and mix well.
5. Drop by TEASPOON onto greased cookie sheet.
6. Bake at 350°F for 12-15 minutes.
7. DO NOT OVERBAKE.
Title: Cherry Cream Puff Ring
Ingredients:
- 1 water
- 1/2 butter
- 1 margarine
- 4 all-purpose flour
- 1 eggs
- 3/4 milk
- 3 1/2 sour cream
- 1/4 French vanilla instant pudding
- 21 cherry pie filling
Instructions:
1. Heat oven to 400 degrees.
2. Heat water and butter to boiling in one-quart saucepan; stir in flour. Stir vigorously until mixture forms a ball,about 1 minute. Remove from heat. Add eggs; beat until smooth. Drop dough by tablespoonfuls onto greased baking sheet to form 8-inch ring. Smooth with spatula. Bake until puffed and golded, 50-60 minutes. Cool ring. Cut off top with sharp knife; pull out any soft dough.
3. Beat milk, sour cream, dry pudding mix and extract in small mixer bowl on low speed until blended, about 1minute. Fill cream puff ring with pudding mixture; spoon 1/2 cup of the cherry pie filling onto pudding mixture. Replace top of cream puff ring and spoon dabs of remaining cherry filling on top.Refrigerate until serving time.
Title: A Different Chocolate Cake
Ingredients:
- 0.5 active dry yeast
- 1/2 milk
- 2 1/2 flour
- 1/2 sugar
- 1/4 salt
- 1 vanilla
- 1/4 butter
- 2 eggs
- 125 bittersweet chocolate
- 1 1/2 strong black coffee
- 1 butter
Instructions:
1. Dissolve the yeast in 1 Tbs of the milk and let stand for 5-10 minutes.
2. Into a large mixing bowl sift 1/2 cup of the flour, 1/4 cup of the sugar and the salt.
3. Stir in the remaining milk,add the yeast mixture and mix well.
4. Cover with a damp cloth and set aside in a warm place for about 45 minutes.
5. Cream together the butter, vanilla and remaining sugar and add this to the dough mixture.
6. Blend in the eggs.
7. Sift in the remaining flour and mix until smooth, adding flour if necessary to ensure a smooth, pliable mixture.
8. In the top of a double boiler melt the chocolate and then stir in the coffee.
9. On a lightly floured board spread the dough and coat with the chocolate mixture.
10. Roll the dough over until a multi-layered roll has been formed.
11. Place the roll in a well-greased baking pan, cover with a damp cloth and let rise in a warm place until the volume is doubled.
12. Brush the top with the melted butter and bake in a medium 365° oven for 40 minutes.
Title: Phipps Famous Shortbread
Ingredients:
- 2 1/2 flour
- 1 butter
- 1 Belgian chocolate
- 1
- 1/2
Instructions:
1. Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element.
2. Roast the flour, watching it all the time until it is medium brown.
3. Turn the flour with a spatula to brown the other side.
4. The entire procedure takes about three minutes and gives the flour a rich nutty flavour.
5. Let the flour cool.
6. Mix the soft butter with the fruit sugar and add the sifted rice flour.
7. Fold in the roasted flour and blend well.
8. Chop the chocolate into chunks just a little smaller than a sugar cube.
9. Mix them into the dough, taking care you don't soften the chocolate too much.
10. Shape as desired.
11. Bake at 300F for 1 hour.
12. Cool, then store in an airtight container.
13. Yield depends upon size and shape.
Title: Warm Caramel Apple Cake
Ingredients:
- 1/2 butter
- 1/4 margarine
- 1 brown sugar
- 1/2 pecans
- 2 cooking apples
- 18 water
- 1 1/4 eggs
- 1/3 apple pie spice
- 3
- 1/4
- 2/3
- 1/2
Instructions:
1. Heat oven to 350°F.
2. In 1-quart heavy saucepan, cook butter, whipping cream and brown sugar over low heat, stirring occasionally, just until butter is melted.
3. Pour into 13x9-inch pan. Sprinkle with pecans; top with sliced apples.
4. In large bowl, beat cake mix, water, oil, eggs and apple pie spice with electric mixer on low speed until moistened.
5. Beat on medium speed 2 minutes. Carefully spoon batter over apple mixture.
6. Bake 40 to 45 minutes or until toothpick inserted near center comes out clean.
7. Cool in pan 10 minutes.
8. Loosen sides of cake from pan.
9. Place heatproof serving platter upside down on pan; carefully turn platter and pan over.
10. Let pan remain over cake about 1 minute so caramel can drizzle over cake. Remove pan.
11. In small bowl, mix frosting and whipped topping. Serve warm cake topped with frosting mixture and drizzled with caramel topping.
Title: Irish Brownies With Irish Cream Frosting
Ingredients:
- 4 butter
- 1/2 sugar
- 1/2 eggs
- 2 irish cream
- 1/4 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1/4 cream cheese
- 1/4 butter
- 2 margarine
- 2 irish cream
- 1 1/2 powdered sugar
Instructions:
1. BROWNIES:
2. Preheat oven to 350°F.
3. Prepare an 8-inch square baking pan by greasing it.
4. Melt chocolate and butter in medium, heavy saucepan over low heat (I use a double boiler). Remove from heat. Stir in sugar. Whisk in eggs, one at a time, mixing well after each addition. Whisk in liqueur.
5. Combine flour, baking powder and salt in small bowl; stir into chocolate mixture until just blended.
6. Spread batter evenly in prepared pan.
7. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Remove pan to wire rack; cool completely.
8. FROSTING:
9. Add cream cheese and butter to small bowl and beat with electric mixer at medium speed until smooth. Beat in liqueur. Gradually beat in powdered sugar until smooth.
10. Spread over cooled brownies.
11. Chill at least 1 hour or until frosting is set. Cut into 2-inch squares.
Title: Oh My!! Caramel Cake! Gluten, Dairy - Free!
Ingredients:
- 1 brown sugar
- 2 eggs
- 8 warm water
- 1/2 vanilla extract
- 3 margarine
- 3 brown sugar
- 1 confectioners' sugar
- 1 vanilla extract
- 8
- 1
- 1/4
- 2
- 1
Instructions:
1. Preheat oven to 350 degrees. Prepare an 8 x 8 square pan or bundt pan with non-stick spray and gluten free flour.
2. Combine all cake ingredients into a mixer and mix thoroughly, making sure you scrape down the sides and bottom of the bowl to incorporate all the flour.
3. Pour into pan and place into oven. Bake at 350 for 40-50 minutes, until cake springs back when lightly pressed with your finger and there are no soft spots.
4. Prepare frosting by melting margarine and brown sugar and whisking together in a saucepan over medium heat. Add milk and vanilla, then bring to a boil while whisking. Remove from heat immediately and add 1.5 cups of the sugar while whisking.
5. Add up to 1/2 cup more sugar as needed to thicken the frosting. Add more almond milk or dairy substitute to thin the mixture if it gets too thick. As it cools, it will thicken further. Pour/Ladle over your completely cooled cake while frosting is warm.
6. Store the cake in an airtight container at room temperature. Do not refrigerate. Consume within 3-4 days.
Title: Maxine's Strawberry Pizza
Ingredients:
- 1 self-rising flour
- 1/2 butter
- 1/4 powdered sugar
- 1 cream cheese
- 1 powdered sugar
- 1 vanilla
- 1/2 milk
- 4 strawberry
- 1
Instructions:
1. Blend the 3 crust ingredients altogether using a pastry blender.
2. Press the mixture into a pizza pan.
3. Bake at 325 degrees for about 9 minutes, watching closely, removing when golden brown.
4. Let the crust cool.
5. Mix and blend together the cream cheese, Dream Whip, powdered sugar, vanilla, and milk.
6. Beat the mixture until smooth and creamy, and spread over the cooled crust.
7. After cutting the strawberries in half, carefully arrange over the topping with the cut sides down.
8. Carefully cover with plastic wrap, and chill approximately 2 hours.
Title: Flarma
Ingredients:
- 2/3 flour
- 3 sugar
- 1/2 milk
- 2 butter
- 1/2
Instructions:
1. Mix almonds with other ingredients in a heavy saucepan.
2. Cook and stir constantly until butter is BARELY melted. (Very important!).
3. Drop by 1/2 teaspoonful onto well-greased cookie sheets - 6 cookies to a sheet.
4. Bake at 350 until golden brown. WATCH CAREFULLY!
5. Let cool slightly until you can get a spatula under them.
6. Place each cookie on a clean broom handle to shape into a cylander. Let cool completely.
Title: Fried Norwegian Cookies Aka Fattigmans Bakkelse
Ingredients:
- 2 eggs
- 3 granulated sugar
- 1/4 butter
- 2 milk
- 1 vanilla
- 1 3/4 - 2 all-purpose flour
- powdered sugar
Instructions:
1. Beat eggs and sugar in large bowl with electric mixer at medium speed until thick and lemon colored.
2. Beat in butter, milk and vanilla until well blended.
3. Gradually add 1 1/2 cups flour.
4. Beat at low speed until well blended.
5. Stir in enough remaining flour with spoon to form soft dough.
6. Divide dough into 4 portions; cover and refrigerate until firm, at least 2 hours or overnight.
7. With floured hands, shape 1 portion dough at a time into 1-inch-thick square.
8. Place dough on lightly floured surface.
9. Roll out dough to 11-inch square.
10. Cut dough into 1 1/4-inch strips; cut strips diagonally at 2-inch intervals.
11. Cut 1 1/4-inch slit vertically down center of each strip.
12. Insert one end of strip through cut to form twist; repeat with each strip.
13. Repeat with remaining dough portions.
14. Heat oil in large saucepan to 365°F.
15. Place 12 cookies at a time in hot oil.
16. Fry about 1 1/2 minutes or until golden brown, turning cookies once with slotted spoon.
17. Drain on paper towels.
18. Dust cookies with powdered sugar.
19. Cookies are best if served immediately, but can be stored in airtight container for up to 1 day.
Title: Cranberry Apple Crisp
Ingredients:
- 5 tart apples
- 1 1/2 fresh cranberries
- 1/3 frozen cranberries
- 1/2 sugar
- 1/2 all-purpose flour
- 1 brown sugar
- 1/4 cinnamon
- butter
Instructions:
1. Preheat oven to 375 degrees.
2. Lightly grease a 9-inch square baking pan.
3. Layer apples and cranberries in pan, sprinkling with sugar as you layer.
4. For the topping, mix flour, brown sugar, and cinnamon.
5. Work in butter with a fork until light and crumbly.
6. Sprinkle topping evenly over apples and cranberries.
7. Bake 45 minutes or until apples are tender.
Title: Grilled Pineapple With Honey Glaze
Ingredients:
- 1 pineapple
- 1 lime
- 1/4 honey
- 1/8 ground cinnamon
- 1/4 fresh mint leaves
Instructions:
1. Drain pineapple reserving 2 tablespoons of the juice. Place this pineapple juice in a 13 x 9" baking pan. Cut pineapple into 6 sliced rings, about 1/2 inch each.
2. Add the following to the pineapple juice in the baking pan: 1/2 teaspoon lime zest, 2 tablespoons fresh squeezed lime juice, 1/4 cup honey, and 1/8 teaspoon cinnamon; whisk together.
3. Place pineapple slices in pan and turn to coat with glaze.
4. Grill slices over medium low, indirect heat, for about 3 minutes per side or until slightly charred and hot. Garnish with mint.
Title: Snowdrops
Ingredients:
- 1 butter
- 4 icing sugar
- 2 cake flour
- 1 vanilla
- 2 water
- 1
Instructions:
1. Beat butter until creamy; add sugar and blend some more. Mix in the flour, nuts, vanilla and water.
2. Chill until firm enough to shape with your fingers into small round balls.
3. Bake at 400 F for 10 minutes, but watch them - remember they are snow drops, shouldn't even turn golden.
4. Roll in sifted icing sugar as soon as you remove them from the oven. Mmm, toasty fingers coated in melted sugar!
Title: Candied Cherry Bundt Cake With Iced Glaze
Ingredients:
- 1 all-purpose flour
- 2/3 butter
- 1/3 sugar
- 2/3 eggs
- 2 vanilla extract
- 1 cake flour
- 1 baking powder
- 1 milk
- 1/3 powdered sugar
- 1 butter
- 1 water
- 2
Instructions:
1. Preheat oven to 350°F
2. Grease an 8 inch bundt pan.
3. Dust with flour, then shake any excess.
4. Cut cherries in half and toss them in flour.
5. In a mixer, cream butter and sugar until creamy and light.
6. Add eggs, then vanilla.
7. Add dry ingredients that have been previously sifted and fold by hand alternating with milk.
8. Stir in cherries.
9. Pour into tin and smooth surface.
10. Bake for 35 min or until toothpick comes out clean of the center.
11. Let cool in pan for 10 min before unmolding.
12. For the glaze, stir all ingredients over a hot water bath or double boiler until smooth.
13. Pour over cake.
Title: Self Crust Cobbler
Ingredients:
- 1/2 butter
- 3/4 sugar
- 1 egg
- 3/4 flour
- 1
Instructions:
1. Cream butter and sugar. Add egg and mix well.
2. Add flour and spread into baking dish. Pour canned fruit of your choice on top.
3. Bake at 350 degrees for about 30 minutes.
Title: Funfetti Chocolate Chip Brownie Cookies
Ingredients:
- 16 butter
- 1 brown sugar
- 1 sugar
- 1/2 vanilla
- 1 1/2 eggs
- 2 salt
- 1/2 baking soda
- 1 flour
- 2 1/4 chocolate chips
- 1
- 1/3
Instructions:
1. Preheat oven to 350 degrees.
2. In a bowl cream butter and sugars until fluffy.
3. Add vanilla and eggs, mix.
4. With mixer on low add in flour, soda, and salt and mix until well blended. Stir in chocolate chips, sprinkles, and chopped frozen brownie pieces. Scoop dough into tablesppon size balls onto on ungreased baking sheet at least 2" apart.
5. Bake for about 10-12 minute
6. Cool on wire racks and store in airtight container.
Title: Cloverbloom Pound Cake
Ingredients:
- 1 butter
- 1 1/4 sugar
- 5 eggs
- 2 1/4 flour
- 1/2 baking powder
- 1/4 salt
- 1 vanilla
Instructions:
1. Cream butter until fluffy.
2. Add sugar gradually and continue to cream after each addition.
3. Add egg yolks which have been beaten until thick and lemon colored.
4. Beat egg whites until stiff but not dry and fold into batter.
5. Fold in flour, powder and salt sifted together.
6. Add vanilla and pour into a loaf pan which has been lined with oiled paper.
7. Bake at 325* for 1 1/4- 1 1/2 hours.
Title: Peter Rabbit Carrots (Rice Krispies Treats)
Ingredients:
- 3 margarine
- 4 butter
- 5 miniature marshmallows
- 1 spearmint
- 24 sugar
- 2
Instructions:
1. Spray two 8 or 9-inch round cake pans with nonstick cooking spray.
2. Melt margarine in large saucepan over medium heat.
3. Add marshmallows; cook and stir until melted.
4. Remove from heat.
5. Add cereal; stir until well coated.
6. Divide mixture evenly into sprayed pans; press firmly with buttered rubber scraper.
7. Cool 20 minutes.
8. Turn cereal rounds out of pans; cut each round into 12 wedges.
9. Use fingers to round curved end slightly to resemble carrot.
10. Place frosting in microwave-safe measuring cup with pouring spout.
11. Microwave on HIGH for 30 to 40 seconds or until pourable.
12. DO NOT BOIL.
13. Add red and yellow food color 1 drop at a time, mixing until frosting is of desired orange color.
14. Pour frosting over carrot shapes, covering tops completely and allowing some to drizzle down sides.
15. Reheat frosting as necessary to keep it pourable.
16. On sugared surface, flatten gumdrop leaves with rolling pin until 1/4 inch thick.
17. With knife or scissors, cut each leaf into 6 strips, keeping them attached at bottom.
18. Place leaf at top of each carrot.
Title: Lemon or Lime and Macadamia Biscotti
Ingredients:
- 1 1/2 self raising flour
- 1 baking powder
- 1 caster sugar
- 3/4 eggs
- 3 lemons, juice and zest of
- 2 limes, juice and zest of
- 1
Instructions:
1. Preheat oven to 200'C.
2. Sift the flours, baking powder and sugar into a bowl and stir to mix well.
3. In a separate bowl combine the eggs, nuts, juice and rind of either the lemons or limes.
4. Add the egg mix to the dry ingredients and mix to form a stiff dough.
5. Turn out the dough onto a floured board and divide into two and shape into 2 logs.
6. Place the 2 logs onto a baking tray which has been lined with a piece of baking paper, or has been greased and floured.
7. Bake at 200'C for 15minutes.
8. Remove logs from oven and allow to cool completely.
9. Cut into thin slices (I use a bread knife for this) and place in a single layer onto a baking paper lined baking tray.
10. Return to oven which has been turned down to 150'C and bake for 10mins or until firm and golden.
11. When cold store in an airtight container.
Title: Traditional Black Russian Bundt Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 eggs
- 1 Creme de Cacao
- 4 Kahlua
- 3/4 confectioners' sugar
- 1/2 Kahlua
- 1/4 Creme de Cacao
- 1
- 2
Instructions:
1. Preheat oven to 350 degrees.
2. Combine the cake mix, oil, pudding mix, eggs, coffee, creme de cacao, and Kahlua in a large bowl.
3. Beat for 4 minutes until quite smooth.
4. Pour into a greased 12-cup tube or bundt pan.
5. Bake for 50 minutes.
6. Remove from the pan and invert onto a serving plate.
7. Punch holes throughout the cake with a skewer.
8. Prepare the topping by combining the confectioner's sugar, coffee, Kahlua, and creme de cacao.
9. Mix well and spoon over the warm cake.
Title: Pineapple Poke Cake
Ingredients:
- 1 instant lemon pudding
- 1 butter
- 1 1/4 eggs
- 1/2 sour cream
- 3 powdered sugar
- 1 1/2
- 1
- 1 1/4
Instructions:
1. Preheat over to 350°. Spray a fluted tube cake pan with nonstick cooking spray.
2. In a bowl, combine cake mix and 3 tablespoons of the dry instant pudding.
3. Add pineapple juice, butter, and eggs; beat with electric mixer on low speed for 30 seconds. Scrape bowl; beat on medium speed for 2 minutes more.
4. Pour batter into prepared pan. Bake for 40 to 45 minutes or until wooden toothpick inserted comes out clean.
5. Cool the cake in the pan.
6. Make Icing by combining sour cream and the remaining dry instant pudding; beat with electric mixer on low speed until smooth.
7. Gradually add the powdered sugar; beat until smooth.
8. Remove cake from pan; place on plate.
9. Using a skewer, poke holes in the cake top. Slowly pour pineapple soda over holes (using more or less as desired).
10. Spread icing over cake.
Title: Cookie Lollipops
Ingredients:
- 1 shortening
- 2
- 1
- 32
- 1
Instructions:
1. In a microwave-safe bowl, melt vanilla chips and 1 tablespoon shortening; stir until smooth.
2. Twist apart cookies.
3. Dip the end of each popsicle stick into melted chips; place on a cookie half and top with another half.
4. Place cookies on a waxed paper lined baking sheet.
5. Freeze for 15 minutes.
6. Reheat vanilla chip mixture again if necessary; dip frozen cookies into mixture until completely covered.
7. Return to the baking sheet.
8. If using sprinkles, put on cookies immediately while still wet.
9. Freeze 30 minutes longer.
10. If using the semi-sweet chocolate, melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over cookies after they are dry.
11. Store in an airtight container.