lumicero/recipes-ing2inst huggingface dataset:
Title: Strawberry and Rhubarb Rolly Polly
Ingredients:
- 1 white sugar
- 2 3/4 flour
- 4 1/2 baking powder
- 1 1/2 salt
- 2/3 shortening
- 1 milk
- 2 frozen rhubarb
- 1 frozen strawberries
- 1/2 cinnamon
- 1 butter
- 1/3 white sugar
- 2 water
Instructions:
1. combine 1/3 cup sugar and the 2 cups water in 9x13 pan and place over low heat until dissolved, remove and cool Put flour, baking powder and salt in a bowl and cut in shortening until like crumbs.
2. add milk turn unto a floured pastry sheet and knead 20 seconds.
3. Roll out to a 10x12 rectangular spread evenly with the strawberries and rhubarb.
4. Sprinkle with the cinnamon, 1 cup of white sugar and 1 tblsp butter.
5. Roll up lenthwise sealing edges and cut into 12, 1 inch slices.
6. Place in syrup.
7. Bake at 350 for about 20 mins checking to see when they are light brown.
Title: German Chocolate Brownies
Ingredients:
- 1 evaporated milk
- 1 butter
- 2/3 pecans
- 1/2
- 1
- 6
Instructions:
1. Grease 13 x 9 pan.
2. Melt butter.
3. Chop Pecans.
4. Combine carmels (unwrap first) and 1/3 cup of the evaporated milk in microwave.
5. Microwave for 2 minutes or until all carmels are melted.
6. Combine cake mix (not Prepared), melted butter, 1/3 cup evaporated mild and pecans.
7. Stir by hand till mixed.
8. Press 1/2 of dough in bottom of pan.
9. Bake at 350° for 6 minutes.
10. Remove from oven, sprinkle chocolate chips over crust and drizzle carmel over cover with remaining dough.
11. Bake for 15-18 minutes.
12. Remove from over and Cool.
Title: Almond Tree Cookies
Ingredients:
- 1 butter
- 1/2 margarine
- 1/2 granulated sugar
- 2 all-purpose flour
- 1 powdered sugar
- 2 butter
- 1 -2 margarine
- 8 -10 milk
Instructions:
1. Heat oven to 350 degrees. In medium bowl, beat 1 cup butter, the granulated sugar and almond extract with electric mixer on medium speed until smooth. On low speed, beat in flour.
2. Shape dough into 1-inch balls place 2 inches apart on ungreased cookie sheets.
3. Bake 12 to 15 minutes or until firm to the touch. Cool 1 minute, remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
4. In small bowl, beat powdered sugar, 2 tablespoons butter and the milk on medium speed until smooth and spreadable. Stir in green food color until uniform color.
5. Spoon frosting into resealable food-storage plastic bag. Seal bag; cut off tiny corner of bag. Squeeze bag to make tree shape in a zigzag pattern on each cookie with frosting.
Title: Baked Ambrosia
Ingredients:
- 1 purple plums
- 1 orange
- 1 brown sugar
- 1 lemon zest
- 1/2 unsalted butter
- 1/4 coconut
- 1/2
- 2
- 1/2
Instructions:
1. Preheat oven to 425 degrees F.
2. Drain canned fruits well.
3. Arrange all fruits in shallow 2-quart baking dish.
4. Mix orange juice, sugar, zest & melted butter, then pour over fruit.
5. Sprinkle coconut over top of fruit.
6. Bake 15 minutes or until hot & coconut is toasted.
7. Serve warm.
Title: Warm Caramel Apple Bread Pudding
Ingredients:
- 1 eggs
- 6 sugar
- 4 vanilla
- 1 granny smith apples
- 1
- 3
- 1
Instructions:
1. Cube bread.
2. Place in buttered dish.
3. alternate layers of caramel and apples.
4. Mix cream, eggs, sugar & vanilla.
5. Pour mix over apples.
6. Bake at 300 in water baker.
7. 45-60 min until set.
8. Top with whipped cream or ice cream.
Title: Peach Cobbler
Ingredients:
- 10 lemon juice
- 1/8 white sugar
- 1 1/2 salt
- 1/4 flour
- 3/4 cinnamon
- 1/2 butter
- 1/2 flour
- 1 white sugar
- 1 baking powder
- 1 1/2 cinnamon
- 1/4 salt
- 1/2 butter
- 1/4 eggs
- 2
Instructions:
1. Note: Don’t thaw your peaches before you make this – leave them frozen. Make the topping while the filling is cooking.
2. Spray 13 x 9 cake pan with Pam or other nonstick cooking spray.
3. Making the filling.
4. Measure the peaches and put them in a large mixing bowl. Let them sit on the counter and thaw for 10 minutes. Then sprinkle them with lemon juice and toss.
5. In another smaller bowl combine 1 1/2 cups white sugar, 1/4 teaspoon salt, 3/4 cup of flour, and 1/2 teaspoon cinnamon. Mix them together with a fork until they’re evenly combined.
6. Pour the dry mixture over the peaches and toss them. (This works best if you use your hands) Once most of the dry mixture is clinging to the peaches, dump them into the cake pan you’ve prepared. Sprinkle any dry mix left in the bowl on top of the peaches.
7. Melt 1/2 cup of butter. Drizzle it over the peaches. Then cover the pan tightly with foil.
8. Bake the peaches at 350 degrees for 40 minutes. Take it out of the oven, but DON’T TURN OFF THE OVEN.
9. Make the topping.
10. Combine 1 cup flour, 1 cup sugar, 1 1/2 teapoon baking powder, 1/4 teaspoon cinnamon and 1/2 teaspoon salt in the small bowl you used earlier.
11. Cut in 1/2 stick softened butter with a couple of forks until the mixture looks like coarse oatmeal.
12. Add the beaten eggs and mix them in with a fork. The result will resemble library paste.
13. Remove the foil from the peaches and drop on spoonfuls of the topping. Because the topping is thick, you’ll have to do this in little dibs and dabs scraped from the spoon with another spoon, a rubber spatula, or with your finger. Dab on the topping until the whole pan is polka-dotted. (Don’t worry if some spots aren’t covered very well – the batter will spread out and fill in as it bakes.).
14. Bake at 350 degrees, uncovered, for an additional 40 - 50 minutes.
15. Can be served hot, warm, room temperature, or chilled.
Title: Sticky Toffee Pudding
Ingredients:
- 1 pitted dates
- 1/4 dark brown sugar
- 2 eggs
- 1/3 milk
- 1 salt
- 1/4 baking powder
- 1 1/2 baking soda
- 1 1/2 all-purpose flour
- 1 1/4 light brown sugar
- 3/4 unsalted butter
- 1/4 heavy cream
- 1 salt
- 1
Instructions:
1. Preheat the oven to 350F, grease and flour a 7 x 10-inch baking dish.
2. Soak the dates in boiling water for 15 minutes to soften. Drain and blend until you get a smooth paste.
3. Add the date paste to a large bowl along with the dark brown sugar, eggs, vegetable oil, milk and salt. Stir together with a whisk until smooth. Add the baking powder, baking soda and flour. Stir until just smooth.
4. Pour the batter into the prepared baking dish. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
5. Meanwhile make the sauce:
6. Place the sugar, butter and half of the cream into a pot. Place over a medium heat and stir until it comes to the boil. Turn the heat down to medium low and let the mixture simmer for 2-3 minutes until smooth and slightly thickened. Take off the heat and stir in the remaining cream.
7. Cut the cake into 8 portions and serve warm with the warm toffee sauce. You can add a scoop of vanilla ice cream or whipped cream as well.
Title: Tropical Aloha Cake
Ingredients:
- 18 1/4 eggs
- 3 water
- 1/3 vanilla instant pudding mix
- 1 1/3 crushed pineapple
- 4
- 3 1/2
- 20
- 8
Instructions:
1. prepare cake mix as directed on package stirring 3 teaspoons of the extract into batter before baking.
2. pour into greased and floured 13x9-inch baking pan.
3. bake in preheated 350 degrees oven for 30 min or until toothpick comes out clean.
4. cool completely in pan.
5. prepare pudding mix as directed on package stirring in remaining 1 teaspoon of extract.
6. spread pineapple and pudding over cake.
7. frost with whipped topping.
8. refrigerate 1 hour or until ready to serve.
Title: Strawberry Walnut Cream Cake 1956
Ingredients:
- 4 eggs
- 1/2 white sugar
- 1 instant coffee granules
- 3/4 flour
- 1/2 walnuts
- 1 1/2 strawberries
- 1 1/2 heavy whipping cream
Instructions:
1. Make 8 inch spring form cake;.
2. Grease with butter an 8 inch spring form pan.
3. Sprinkle first with granulated sugar.
4. Then dust with flour, removing by tapping excess out.
5. Set oven to 350 degrees.
6. Beat the eggs and sugar, and coffee granules over a saucepot of hot water on medium heat.
7. Beating with a rotary beater until mixture is thickend and leaves a ribbon like effect with beaters are lifted.
8. Take from the heat and beat until cool.
9. If you are using an electric beater, than the cooking process is not really necessary.
10. Sift the measured flour and fold into the cooled egg mixture, alternating with the walnuts in three batches.
11. Pour into the prepared sugared floured pan.
12. Bake 350 degrees for 30 minutes or until tester comes away clean.
13. Turn onto a wire rack and cool.
14. Slice the berries reserving a few for decorations.
15. Whip the heavy cream until it holds its shape.
16. Can sweeten if desired with a tablespoon corn syrup.
17. As you will notice the berries and cream is not sweetened.
18. When the cake is cooled and about ready to serve, split cake into three layers.
19. Remove 1/3 of the whipped cream for the top plain layer.
20. Combine the remaining whipped cream with the berries.
21. Place first layer onto serving dish and place 1/2 of filling .
22. Top with second layer and another of filling.
23. Top with final layer and and last of the whipped cream, garnish with a few whole berries.
Title: Pistachio Nut Bundt Cake
Ingredients:
- 1 instant pistachio pudding mix
- 2 sour cream
- 1 eggs
- 1/2 brown sugar
- 4 pistachio nut
- 1/2 ground cinnamon
- 1/2 powdered sugar
- 1 1/2
- 1/4
Instructions:
1. Preheat oven to 350°F Grease and flour a 9-inch bundt pan.
2. In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. The batter will be thick. Spoon half of the batter into the prepared pan. Combine the brown sugar, pistachios and cinnamon, sprinkle over the batter in the pan., being careful to keep filling from the edges as it might stick to the pan. Cover with the remaining batter.
3. Bake 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with powdered sugar.
Title: Nelson Cookie Bake Carol's Spritz Cookies
Ingredients:
- 1 butter
- 1 1/2 sugar
- 6 vanilla
- 2 flour
- 5
Instructions:
1. Heat oven to 350 degrees.
2. Cream butter and sugar.
3. Add egg yolks and beat until mixed.
4. Add 2 teaspoons vanilla.
5. Gradually add flour. Beat until well mixed.
6. Fill cookie press. Form desired shapes on ungreased cookie sheet.
7. Sprinkle colored sugar crystals on unbaked cookies.
8. Bake 8 minutes or until set but not brown.
Title: Austrian Coffee and Apricot Pudding
Ingredients:
- 1 dried yeast
- 3 milk
- 2 1/2 flour
- 3 canola oil
- 4 butter
- 1 egg
- 2 instant coffee
- 2 sugar
- 4 butter
- 4 flour
- 7 sugar
- 1 apricot
- 3
- 2
- 1
Instructions:
1. Dissolve the yeast in the milk.
2. Put the flour into a bowl and make a well in the center.
3. Pour in the oil, butter, yeast milk, egg, coffee and sugar.
4. Mix to form a dough.
5. Knead lightly and cover to stand in a warm spot for an hour.
6. Put apricots to soak in the coffee liqueur.
7. Preheat oven to 400°F.
8. Rub the decoration butter into the flour until it resembles breadcrumbs or pulse in your food processor.
9. Stir in the sugars and ground almonds.
10. Mix well.
11. Knead the dough lightly and press into the base of a well greased or silpat 8" cake pan.
12. Cover with the soaked apricot halves and breadcrumb mix.
13. Bake for 30-40 minutes.
14. When cooled, I like to, gently, turn it upside down and soak the bottom well with coffee liqueur and flip back to serve.
Title: Grand Marnier Cakes (Southern Living)
Ingredients:
- 2 1/2 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 1/4 salt
- 1 1/4 sugar
- 1 salted butter
- 3 eggs
- 1 sour cream
- 2 orange zest
- 1/2 sugar
- 1/2 heavy cream
- 1/2 powdered sugar
- 1/4
- 1
Instructions:
1. Prepare the Cakes: Preheat oven to 325*F. Grease and flour 12 mini Bundt pans.
2. Whisk together flour, baking powder, baking soda and salt in a bowl.
3. Beat sugar and butter with an electric mixer on medium speed until light and fluffy, 4 to 5 minutes. Add eggs, 1 at a time, beating well after each addition.
4. Add flour mixture and sour cream to sugar mixture in 5 additions, beginning and ending with flour mixture. Add orange zest and almonds and beat on medium speed until combined.
5. Divide batter evenly among prepared Bundt pans, and smooth tops. Bake in preheated oven until a wooden pick inserted in center comes out clean, 16 to 18 minutes. Let stand in pans on a wire rack 10 minutes; remove from pans to wire rack.
6. Prepare the Glaze: Combine sugar, orange liqueur and orange juice in a small saucepan; bring to a oil over medium, stirring constantly until sugar dissolves. Brush hot Glaze over warm Cakes.
7. Beat heavy cream and powdered sugar with electric mixer on high speed until medium peaks form, about 3 to 4 minutes. Top each of the glazed Cakes with a dollop of whipped cream, and garnish with orange segments.
Title: Banana-Chocolate Chip Cake
Ingredients:
- 2 1/3 all-purpose flour
- 1 1/3 sugar
- 1 1/4 bananas
- 2/3 butter
- 2/3 buttermilk
- 3 eggs
- 1 1/4 baking powder
- 1 1/4 baking soda
- 1 salt
- 1 powdered sugar
- 3 butter
- 1/3 pure vanilla extract
- 1 1/2 milk
- 2 -3 half-and-half
Instructions:
1. Heat oven to 350 degrees. Grease and flour oblong pan, 9x13x2 inches.
2. Beat all ingredients, except chocolate chips, in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes.
3. Stir in chocolate chips by hand.
4. Pour batter into prepared pan.
5. Bake until toothpick or cake tester inserted in center comes out clean, approximately 45 minutes.
6. Cool cake completely and frost with Vanilla Butter Frosting.
7. To make VANILLA BUTTER FROSTING:
8. Blend powdered sugar into butter.
9. Stir in vanilla and milk.
10. Beat until frosting is smooth and of spreading consistency.
11. Hint #1. For best results, be sure the bananas you use for cakes are fully ripened. If you use firm bananas, the cake will not have the fragrance or the flavor.
12. Hint #2. To sour milk: Add 1 tablespoon white vinegar or lemon juice to 1 cup of milk. For this recipe, use 2 teaspoons vinegar or lemon juice for 2/3 cup milk.
13. Hint #3. When it comes to homemade frosting, I usually increase the recipe by one-half; so in this case, I used 4 Â½ cups powdered sugar, 7 Â½ tablespoons butter, and 2 Â¼ teaspoons vanilla (using the same measuring spoons, 1 Â½ teaspoons first, and then Â½ and Â¼ teaspoons vanilla).
Title: The Ultimate Frosted Brownies
Ingredients:
- 1/2 all-purpose flour
- 1/2 cocoa powder
- 1/4 baking powder
- 1 sugar
- 1/2 butter
- 2 eggs
- 1/4 salt
- 1 vanilla essence
- 3 vanilla extract
- 3 butter
- 1 cocoa powder
- 1 honey
- 1 powdered sugar
- 1 milk
- vanilla essence
- vanilla extract
Instructions:
1. In a bowl, mix together flour, cocoa powder, baking powder and salt.
2. In another mixing bowl stir together butter, sugar and vanilla essence. Add eggs and beat with a balloon whisk till combined.
3. Add flour mixture in batches to this while mixing with a spoon until completely mixed.
4. Line a 8 x 8 inch pan with parchment paper making sure that the paper is over hanging above the pan. This is to easily pull out the brownies after they are baked.
5. Grease the bottom and transfer the batter to the pan. Smooth the top and tap the pan on the counter to even out the surface.
6. Preheat oven at 180 C (350 F) and bake for 20 – 25 minutes. You can see the sides pulling away from the sides of the pan.
7. Take out the pan and holding the paper, lift the baked brownies out and let it cool.
8. For the frosting:
9. In a mixing bowl beat together butter, cocoa powder, honey and vanilla.
10. Add powdered sugar and milk and beat well to a smooth spreading consistency.
11. Slather this frosting on the brownies and level smoothly.
12. Cut into squares and serve. Keep it refrigerated.
Title: Pineapple Upside-Down Gingerbread Cake
Ingredients:
- 1/4 unsalted butter
- 2/3 golden brown sugar
- 2 all-purpose flour
- 2 ground ginger
- 1 ground cinnamon
- 1 1/2 baking soda
- 1 salt
- 1 ground nutmeg
- 3/4 ground cloves
- 1/2 molasses
- 1/2 golden brown sugar
- 3/4 unsalted butter
- 1/2 eggs
- 1/2 vanilla extract
- 2 crystallized ginger
- 1
- 3/4
- 2
- 1
Instructions:
1. For topping: Preheat oven to 350°F Melt 1/4 cup butter in 10-inch-diameter cast-iron skillet or other heavy ovenproof skillet (preferably nonstick) over medium heat. Add 2/3 cup brown sugar and stir until mixture begins to form thick mass, about 4 minutes. Continue cooking, without stirring, until butter mixture spreads and covers bottom of skillet and bubbles appear all over surface, about 6 minutes longer. Remove skillet from heat. Arrange pineapple chunks close together in concentric circles atop sugar mixture in skillet.
2. For cake: Sift first 8 ingredients into medium bowl. Using electric mixer, beat molasses, golden brown sugar, melted butter, eggs and vanilla extract in large bowl until well blended, about 2 minutes.
3. Add half of dry ingredients, then whole milk, then remaining half of dry ingredients, beating until well blended after each addition.
4. Beat in crystallized ginger. Spread batter evenly over pineapple in skillet.
5. Bake cake until tester inserted into center comes out clean, about 40 minutes.
6. Cool cake in skillet 5 minutes. Run small knife around sides of skillet to loosen cake.
7. Place platter over cake in skillet; invert cake onto platter. Cool cake at least 1 hour. Serve slightly warm or at room temperature with whipped cream.
Title: Italian Creme Cookies
Ingredients:
- 1/2 butter
- 1/2 shortening
- 1/3 butter
- 1/4 granulated sugar
- 3/4 brown sugar
- 12 powdered sugar
- 2 eggs
- 2 1/4 all-purpose flour
- 1 baking soda
- 2 vanilla
- 1 pudding
- 2 flaked coconut
- 1 1/2 pecans
- 6 cream cheese
- 1/8 milk
Instructions:
1. Preheat Oven to 350 degrees.
2. Cream 2 sticks of butter, granulated sugar, brown sugar, pudding mix, and 1 tsp vanilla in large bowl until light and fluffy. Mix in flour and baking soda. Dough will be thick, knead in coconut and 1 cup of pecans.
3. roll dough into 1 inch balls and flatten slightly then place on a greased cookie sheet 2 inches aparthes apart.
4. bake 10 minutes or until golden brown.
5. In a large mixing bowl combine cream cheese, powdered sugar, 1/3 stick of butter 1 tsp vanilla and 1/2 cup of pecans and just enough of the milk to make it spreadable.
6. frost cooled cookies with cream cheese frosting.
Title: Grandma's Oatmeal Cookies
Ingredients:
- 3 rolled oats
- 1 brown sugar
- 1/4 boiling water
- 1/2 salt
- 1 flour
- 1 shortening
- 1 baking soda
Instructions:
1. Mix dry ingredients.
2. Add melted shortening,boiling water with soda.
3. Grandma added a little almond and vanilla extract.
4. Add dry ingredients.
5. Form into balls and press very flat with a damp cloth on the bottom of a glass or with a fork.
6. Bake 350 until brown.
Title: Chocolate Eclair Cake
Ingredients:
- 1 graham crackers
- 2 vanilla instant pudding mix
- 4 milk
- 1
Instructions:
1. Line the bottom of a 9x13 inch baking pan with graham crackers.
2. In a large bowl, combine the milk and vanilla pudding according to directions on box.
3. Fold in the whipped topping.
4. Spread a layer of the pudding mixture over the graham crackers.
5. Alternate the graham cracker and pudding layers up to the top of the pan.
6. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power.
7. Pour over the top of the cake.
8. Refrigerate for at least 12 hours before serving.
Title: Caramel Apple Cobbler
Ingredients:
- 8 apples
- 1/2 heavy cream
- 1 brown sugar
- 3/4 granulated sugar
- 1/4 brandy
- 3/4 unsalted butter
- 2 unsalted butter
- 1 pure vanilla extract
- 3/4 salt
- 1 1/2 flour
- 1/2 ground cinnamon
- 1/2 pecans
- 2
Instructions:
1. Preheat the oven to 375°.
2. Grease a 9-by-13-inch baking dish; add the apples.
3. In a saucepan, bring the heavy cream, 1/2 cup brown sugar, 1/2 cup granulated sugar, the brandy, 2 tablespoons butter, the vanilla and 1/2 teaspoon salt to a boil, whisking.
4. Lower the heat to medium and cook until thickened, about 5 minutes; pour over the apples.
5. In a food processor, combine the flour, remaining 1/2 cup brown sugar, 1/4 cup granulated sugar, 1/4 teaspoon salt and the cinnamon.
6. Cut the remaining 1 1/2 sticks butter into 1/2-inch pieces; add to the flour mixture and pulse until coarse crumbs form; stir in the nuts.
7. Scatter the topping over the apples and bake until golden, 1 hour.
8. Let cool for 10 minutes.
9. Serve with the whipped cream.
Title: Jam Squares
Ingredients:
- 1/3 butter
- 1/2 low fat cottage cheese
- 1 flour
- 2/3
Instructions:
1. In food processor combine butter and cottage cheese til smooth.
2. Put flour in medium bowl, stir in cottage cheese mixture; mix well.
3. Wrap dough in plastic wrap chill til firm.
4. Divide dough in half; roll out 12"x12" square; cut each into 16 squares.
5. Put a teaspoon jam in center of each square.
6. Pull corners of each square over jam, sealing edges firmly.
7. Bake350 degrees F 15-18 minutes or til edges are brown.
Title: Babka Gotowana (Cooked Baba)
Ingredients:
- 5 eggs
- 100 vodka
- 1 potato starch
- 1 all-purpose flour
- 250 butter
- 1 powdered sugar
- 2 baking powder
Instructions:
1. Separate eggs and with a mixer combine egg yolks, butter and margarine until pale white and fluffy (around 20 minutes).
2. Sift the flour with the starch with the baking powder. Add vodka to the egg/butter mixture and then the sifted flour.
3. Whip egg whites and gently fold in .
4. Butter and flour a baked pudding tin and pour in the batter. Cover tightly with the lid.
5. Place the tin in a big pot and cover with hot water almost to the top of the tin.
6. Cook on medium low heat for an hour and ten minutes.
7. Take out of the pot and open the lid of the tin. Let cool.
8. You can make chocolate ganache and spread it over the top if desired.
Title: Orange Dessert
Ingredients:
- 2 sugar
- 3 Cool Whip
- 1
- 1/2
Instructions:
1. Add two packages jello and 3 tablespoons sugar to 2 cups boiling water.
2. Stir until dissolved, then cool to lukewarm.
3. Add 1 pint orange sherbet and cool whip to jello mixture.
4. Pour half of the orange mixture into a 9x13 greased pan.
5. Break up half an angel food cake and put on top of orange mixture in pan.
6. Pour rest of orange mixture over top. Refrigerate until set.
7. You may put mandarin orange slices on top.
Title: Laurie Colwin's Nutmeg Cake
Ingredients:
- 1/2 butter
- 2 all-purpose flour
- 2 dark brown sugar
- 4 nutmeg
- 1 ground cinnamon
- 1/4 ground cloves
- 1 egg
- 1 yogurt
- 1 baking soda
- 1/2 walnuts
Instructions:
1. Butter the sides only of a 10-inch springform pan.
2. Preheat the oven to 350 degrees F.
3. In a large mixing bowl, combine the butter, cut into 6-8 pieces, with the flour and dark brown sugar. Using a pastry blender, cut the butter into the flour and sugar until the mixture resembles fine meal.
4. Measure out 2 1/2 cups of this mixture and spread it evenly in the bottom of the prepared pan. With your hand flat, firmly compress the mixture evenly into the bottom of the pan.
5. Add the spices to the remaining dry ingredients.
6. Mix well.
7. In a small bowl stir the egg and yogurt together to mix well.
8. With a wooden spoon, stir the wet mixture into the dry mixture.
9. Sprinkle the baking soda over the surface of the batter and gently but thoroughly stir it inches.
10. Spread this batter over the mixture that was pressed into the bottom of the pan.
11. With a rubber spatula smooth the top of the batter.
12. Scatter the walnuts on top.
13. Bake in a preheated 350 oven for 50-55 minutes or until a toothpick comes out clean and the sides of the cake have shrunk slightly away from the pan.
14. Cool in the pan, on a rack, for 5 minutes.
15. Then slide a knife around the edge of the cake to be sure it's not stuck.
16. Remove the sides of the pan and cool cake completely.