lumicero/recipes-ing2inst huggingface dataset:
Title: Spice Cake with Praline
Ingredients:
- 1 cinnamon
- 1 ginger
- 3 all-purpose flour
- 2 1/4 baking powder
- 1/2 salt
- 1/2 ground cloves
- 3/4 unsalted butter
- 2/3 granulated sugar
- 2/3 light brown sugar
- 1/4 molasses
- 2 vanilla extract
- 3 eggs
- 2/3 milk
- 1 heavy cream
- 1 granulated sugar
- 1/2
Instructions:
1. Heat oven to 325 deg.
2. Coat 9 inch springform pan with cooking spray.
3. Line with waxed paper.
4. Sift together flour,cinnamon,ginger,salt,clove`°r and baking powder in lg.
5. Beat butter,add both sugar, molasses and vanilla.
6. Beat in eggs, one at a time, gradually adding flour mixture and milk.
7. Spoon into pan.
8. Bake in 325 oven until toothpick comes out clean.
9. Let cool in pan for 15 min's.
10. Remove side of pan.
11. Invert onto rack; remove bottom, paper.
12. Invert onto rack; cool.
13. Topping: Beat cream and sugar until medium
14. peaks form.
15. Spread over cake.
16. Top with praline.
17. Praline: Toast 1/2 cup hazelnuts on baking sheet for 7 minutes in 325 deg oven until lightly colored.
18. Rub in towel to remove skins.
19. chop fine.
20. Line large baking sheet with nonstick aluminum foil.
21. In small saucepan (not nonstick) add 2/3 cup sugar, 3 tablespoon water and a pinch of salt.
22. Heat over medium-high heat for 5 min's until bubbly; and simmer until light golden.
23. Stir in hazelnuts until coated.
24. Spread carefully on to baking sheet and let cool completely for about 15 minutes.
25. Break into small pieces: use 1/2 cup on spice Cake,.
Title: Chocolate Zucchini Cake
Ingredients:
- 3 eggs
- 1 granulated sugar
- 2 vanilla extract
- 2 zucchini
- 3 all-purpose flour
- 2 1/3 baking soda
- 1/3 ground cinnamon
- 2 salt
- 1 baking powder
- 1 walnuts
- 1/4 pecans
- 1/2
Instructions:
1. Preheat oven to 350.
2. Lightly coat two 9x5 inch loaf pans with cooking spray.
3. In a medium bowl, whisk eggs, oil, sugar, vanilla, and zucchini until blended.
4. In a large bowl, combine flour, cocoa, baking soda, cinnamon, salt, and baking powder.
5. Fold the zucchini mix into dry ingredients just until combined.
6. Stir in nuts and chocolate chips.
7. Divide the batter between the prepared loaf pans.
8. Bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
9. Allow to cool 10 minutes in the pans, then turn out onto wire racks to cool completely.
Title: Pound Cake
Ingredients:
- 1/2 butter
- 1/2 vegetable shortening
- 3 sugar
- 5 eggs
- 3 all-purpose flour
- 1/2 fine salt
- 1/2 baking powder
- 1 milk
- 1 vanilla extract
Instructions:
1. Preheat oven to 350 degrees F.
2. With a mixer, cream butter and shortening together.
3. Add sugar, a little at a time.
4. Add eggs, 1 at a time, beating after each addition.
5. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour.
6. Mix in vanilla.
7. Pour into a greased and floured tube pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.
Title: Fresh Strawberry Cobbler
Ingredients:
- 1/4 butter
- 3/4 margarine
- 1 sugar
- 1 egg
- 1 1/4 vanilla extract
- 1 1/2 all-purpose flour
- 1/2 baking powder
- 1/2 salt
- 3 milk
- 1/4 fresh strawberries
- 1/4 all-purpose flour
- 1/4 sugar
- butter
- margarine
Instructions:
1. Beat 1/4 cup softened butter at medium speed with an electric mixer; gradually add 3/4 cup sugar, beating well.
2. Add egg and vanilla, beating well.
3. Combine 1 1/4 cup flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture.
4. Spoon mixture into a greased 8-inch square baking dish.
5. Arrange strawberries on top, cut side down.
6. Combine 1/4 cup flour and 1/4 cup sugar; cut in 1/4 cup chilled butter with pastry blender until crumbly.
7. Sprinkle over strawberries.
8. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean.
9. Serve warm with ice cream or whipped cream.
Title: Moist and Tasty Zucchini Cake
Ingredients:
- 1/2 walnuts
- 3 raisins
- 2 eggs
- 1 sugar
- 2 zucchini
- 2 vanilla
- 3 flour
- 1 baking soda
- 1/2 baking powder
- 1 salt
- 1 cinnamon
Instructions:
1. Peel, seed and grate zucchini.
2. Put grated zucchini in a clean cloth and twist the cloth to get the water out of it.
3. It must be well drained.
4. Add oil, beaten eggs, sugar, and vanilla.
5. In a separate mixing bowl, sift dry ingredients together.
6. Gradually add dry ingredients to wet ingredients.
7. Grease and flour either one 9" Bundt tube pan or 2 loaf pans.
8. Pour batter in pan (s) and bake at 325F for one hour or until a toothpick inserted into cake comes out clean.
9. Cool on rack and turn out.
Title: Shortbread Crust
Ingredients:
- 1 1/2 unbleached flour
- 1/4 sugar
- 1 egg
- 1/2 butter
Instructions:
1. Preheat the oven to 400 degrees F.
2. Working on a large flat surface, such as a pastry board, place the flour and the sugar in the center of the surface and mix together.
3. Form a small depression or well in the center of the mound.
4. Add the beaten egg yolk and the softened butter to the well, ten blend these with the dry mixture.
5. Mix the ingredients thoroughly using your hands -- there's no substitute for warm hands.
6. Shape the dough into a ball and wrap in plastic wrap.
7. Chill for at least 10 minutes.
8. Roll out the dough to a thickness of about 1/4-inch.
9. You should have a circle of about 11 inches in diameter.
10. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9-inch circle.
11. Place the circle inside a 9-inch springform pan.
12. Prick the crust several times with a fork to keep the crust from puffing up during the baking.
13. Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown.
14. Allow to cool.
15. Using the leftover dough, line the sides of the springform pan.
16. Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan.
17. Make sure that the side crust meets the bottom crust all the way around.
18. Brush the reserved egg white onto the shell, covering the bottom and sides.
19. This will seal the dough and keep it from becoming soggy.
20. Set aside until ready to use.
21. NOTE: For the Italian Cheesecake, add 1 ts of grated lemon rind and 1 ts of Amaretto Liqueur when adding the egg yolk and butter.
Title: Banana Cupcakes
Ingredients:
- 1 unsalted butter
- 1 sugar
- 2 eggs
- 1 banana
- 1 3/4 all-purpose flour
- 1 baking soda
- 1/2 salt
- 5 milk
- 2 vanilla extract
Instructions:
1. Preheat the oven to 350. Insert liners into a medium cupcake pan.
2. With an electric mixer on medium speed, cream the batter and sugar together until fluffy, about 3-5 minutes. Add the eggs to the creamed mixture and beat well. Add the bananas and mix well.
3. In a separate bowl sift together the flour, baking soda and salt.
4. Add all the dry ingredients to the creamed mixture and mix until completely integrated.
5. Add the milk and vanilla. Mix for 1 minute on medium speed.
6. Fill cupcake liners one-half to three-quarters full with batter. Bake for 20-25 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan.
Title: Butterscotch Pumpkin Cake
Ingredients:
- 1 all-purpose flour
- 2 granulated sugar
- 1 3/4 baking powder
- 1 ground cinnamon
- 1 1/2 salt
- 1 ground nutmeg
- 1/2 Libby's canned pumpkin
- 1 eggs
- 1/2 vanilla extract
- 3 powdered sugar
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease 12-cup Bundt pan.
3. Microwave butterscotch chips in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
4. Microwave at additional 10-20 second intervals, stirring until smooth.
5. Cool to room temperature.
6. Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.
7. Stir together melted chips, morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk.
8. Stir in flour mixture.
9. Spoon batter into prepared bundt pan.
10. Bake for 40 to 45 minutes or until wooden toothpick inserted in cake comes out clean.
11. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
12. Sprinkle with powdered sugar if desired.
Title: Gorgeous Two-toned Cookies
Ingredients:
- 180 unsalted butter
- 120 confectioners' sugar
- 1 egg
- 1 vanilla extract
- 1/4 salt
- 300 all-purpose flour
- 20 powdered milk
- 20 cocoa powder
- 2 hot water
Instructions:
1. Dissolve cocoa in hot water.
2. Set aside to cool.
3. Beat butter and sugar together in a large bowl.
4. Add egg and vanilla.
5. Beat until light and fluffy.
6. Sift salt, flour and milk powder together.
7. Fold into butter mixture to form a dough.
8. Take half of the dough out, place in a separate bowl.
9. Mix in the cocoa mixture until combined.
10. Roll out the white dough between plastic wrap until about 1/2 inch thickness.
11. Do the same for the chocolate dough.
12. Chill both dough separately for approx 2 hours.
13. To make checkerboard: Remove dough from fridge.
14. Cut 2 strips from each dough, measuring 1 inch each.
15. Wet the sides and tops and'stick' them together to form a checkerboard.
16. (white strip-chocolate strip, topped with chocolate-white) Wrap the checkerboard log with plastic wrap, pressing it a little to ensure the strips of dough stick together.
17. Return to fridge for another 1 hour or so.
18. To make spiral: Try to roll the white and chocolate doughs into equal size.
19. Moisten the top of the chocolate dough.
20. Put the white dough onto chocolate one (or vice versa).
21. Roll up tightly, jelly roll style.
22. Wrap the log with plastic wrap and return to fridge for 1 hour or so.
23. Remove cold dough and leave to soften slightly for few minutes.
24. Cut log into thin slices and place on parchment-lined cookie sheet.
25. Bake at 175C/350F for 15-18 minutes.
Title: Old-Fashioned Gingerbread
Ingredients:
- 8 butter
- 1/2 light brown sugar
- 1/2 molasses
- 1 egg
- 2 1/2 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 ground ginger
- 1 ground cinnamon
- 1/2 ground allspice
- 2 powdered sugar
- 1/3 butter
- 1 vanilla extract
- 2 milk
- 1 ground nutmeg
Instructions:
1. Preheat oven to 350°.
2. Cream together butter and sugar, then beat in molasses and egg.
3. Mix all dry ingredients together in a separate bowl.
4. Add the dry ingredients to the creamed butter/sugar mixture and mix until well blended.
5. Cover and refrigerate for one hour.
6. Roll out dough on a lightly floured surface to about a 3/4-inch thickness.
7. Cut into 3-inch squares, or use your choice of cookie cutters to cut out shapes.
8. Place on cookie sheets and bake 7-8 minutes.
9. Transfer to a rack to cool completely.
10. If you plan to ice your gingerbread, prepare the icing now.
11. Mix all icing ingredients together in a small bowl until smooth.
Title: French Cherry Tart
Ingredients:
- 1 puff pastry
- 4 butter
- 1 fresh cherries
- 1 1/2 sugar
- 2 egg
- 1 plain flour
- 1 kirsch
- 3/4 egg
- 2
- 1
Instructions:
1. roll out the puff pastry and cut into two circles (with a diameter of 12").
2. Place one of the circles onto a greased non stick tray (to go into the oven).
3. cream together the sugar and the butter until well mixed.
4. Add the egg and the egg yolk gradually to the butter mixture and mix until well blended.
5. Add the almonds, cherries, flour and kirsch to the butter mixture and mix.
6. place the mixture into the middle of one of the puff pastry circles.
7. wet the edge of the pastry and place the other pastry circle on top and seal.
8. put decorative slits in the top of the pie.
9. glaze with the beaten egg glaze.
10. Put into a medium (preheated) 180 deg c oven.
11. cook for approximately 50 minutes (or until the pastry is golden brown and has risen).
Title: Lizard Skins
Ingredients:
- 1/2 peanut butter
- 12 marshmallows
- 4 raisins
- 4
- 16
Instructions:
1. Heat peanut butter with marshmallows in a large saucepan over low heat until melted.
2. Add green food coloring and mix inches.
3. Pour in cereal and stir quickly.
4. Spray 8-inch pan with Pam and then pour contents into pan.
5. Allow to cool in fridge.
6. Cut into long thin strips, about 1 inch x 4 inch.
7. Cut each raisin in half and stick on one end of each strip to make the lizard's eyes.
Title: Bread Pudding
Ingredients:
- 4 eggs
- 2 milk
- 1/3 sugar
- 1/2 cinnamon
- 1/2 vanilla
- 4 raisins
- 1/3
Instructions:
1. Preheat oven to 325 degrees F.
2. In a mixing bowl beat together eggs, milk, sugar, cinnamon, and vanilla.
3. Place dry bread cubes in a buttered 8x1-1/2 inch round baking dish.
4. Sprinkle raisins over the bread.
5. Bake for 35 to 40 minutes, or until knife inserted near the center comes out clean.
6. Cool slightly.
Title: Oatmeal Country Hermits
Ingredients:
- 2 quick-cooking oats
- 1 1/2 flour
- 1 butter
- 1 brown sugar
- 3/4 raisins
- 1/2 egg
- 1 milk
- 1/4 cinnamon
- 1 vanilla
- 1 salt
- 3/4 baking soda
- 1/2 nutmeg
- 1/4
Instructions:
1. In a big mixing bowl, combine all ingredients; mix well.
2. Drop batter by teaspoonfuls onto a foil-lined cookie sheet.
3. Bake in a 350° oven for 8-10 minutes or until lightly browned.
4. Cool 1 minute on cookie sheet; remove to wire rack to finish cooling.
5. Store in air-tight containers.
Title: Renette Apple Dessert
Ingredients:
- 6 apples
- 3/8 sugar
- 1 lemon zest
- 1 white wine
- 2 butter
- 16
- 1 3/4
Instructions:
1. Peel and dice the apples.
2. Cook diced apples in a pan over low heat for ten minutes with the sugar, lemon peel, vanilla and white wine. Then, add the jam and carefully remove the lemon peel.
3. Whisk until creamy.
4. Cut 4 slices of soft white bread on the diagonal to make 8 triangles.
5. Use a butter knife to butter one side of the bread. Line the bottom of a cake pan (with the buttered side of the triangles facing down). Then do the same for the sides.
6. Fill the cake pan with the applesauce and cover with the remaining bread, buttered side up.
7. Bake in a 350° F oven for about 30 minutes.
8. Remove from the oven and serve.
Title: Noel Cookie Gems
Ingredients:
- 1/4 butter
- 1/4 shortening
- 3/4 sugar
- 1 egg
- 1 vanilla extract
- 2 2/3 all-purpose flour
- 1/2 salt
- 1/4 baking powder
- 1/4 baking soda
- 1/2 sour cream
- 3/4
- 1/3
Instructions:
1. In a large mixing bowl, cream the butter, shortening and sugar. Beat in egg and vanilla. Combine the flour, salt, baking powder and baking soda; gradually add to creamed mixture alternately with sour cream. Mix well. Shape into 1-1/4-in. balls; roll in nuts.
2. Place 2 inches apart on greased baking sheets. Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep indentation in the center of each ball. Fill with jam. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks.
Title: Sweet Hummingbird Bundt Cake
Ingredients:
- 1 crushed pineapple
- 1/2 banana
- 1/4 milk
- 2 eggs
- 1 vanilla extract
- 1/4 dark rum
- 1 pecans
- 1
Instructions:
1. Beat together first 5 ingredients and rum, if desired, in a large mixing bowl at low speed with an electric mixer until blended. Add cake mix, beat at meadium speed 2 minutes. Pour batter into a greased and floured bundt pan.
2. Bake at 350°F for 50 minutes or until a toothpick inserted in center comes out clearn. Cool in pan on a wire rack 15 minutes; remove cake from pan and cool completely on wire rack.
3. Microwave frosting on high 15 to 20 seconds or until pourable. Let stand one minute before drizzling over cake. Sprinkle pecans over frosting.
4. Gooseberry Patch Quick and Easy Family Favorites, Gooseberry Patch.
Title: Strawberries and Cream Cupcakes
Ingredients:
- 1 2/3 self raising flour
- 2/3 milk
- 1/3 sugar
- 2 eggs
- 125 butter
- 3 white chocolate
- 100
- 1/4
Instructions:
1. pre-heat oven to 180 degrees celcius
2. melt butter over low heat until almost all of the butter is melted. take off heat. the rest of the butter should melt in radiant heat. cool for 1 min
3. whisk eggs and milk in a medium bowl until well combined and slightly frothy. add butter and whisk well.
4. combine flour and sugar in a large bowl. make a well in the centre. pour in egg mixture. stir until well combined and smooth.
5. add food dye and strawberry essence. mix well.
6. pour batter into 12 hole cupcake tin or patty cases in tin and bake for 12-15 minutes or until light golden colour
7. whilst cupcakes are cooking place white chocolate aand cream in a china bowl in a saucepan full of water and boil on medium heat whilst stirring chocolate and cream. stir until melted, smooth and combined.
8. put chocolate mix in the fridge for 20 min or until mixture thickens but does not harden.
9. this should allow enough time to cook cupcakes and take them out of the oven to cool.
10. pour or spread white chocolate ganache over cooled cupcakes and leave in fridge to set.
11. relax and enjoy!
Title: Strawberry Daiquiri Cupcakes (Semi-Homemade)
Ingredients:
- 2 lime zest
- 2 fresh lime juice
- 2 light rum
- 1 water
- 1 applesauce
- 1/3 eggs
- 3 fresh strawberries
- 1 lime zest
- 6
Instructions:
1. In a 2 cup glass measuring cup, combine lime peel and juice with rum; add water to bring liquid up to 1 1/4 cups.
2. Beat cake mix, lime/rum/water mixture, apple sauce and eggs in large bowl on low speed for 30 seconds, then on medium speed for 2 minutes.
3. Line 24 muffin cups with paper baking cups.
4. Spoon batter into muffin cups, filling about 2/3 full.
5. Bake in 350 degree oven 15-17 minutes (until a wooden toothpick inserted in center comes out clean).
6. Remove cupcakes from pans immediately, place on wire racks and cool completely.
7. Pipe/spread cool whip or frosting on top of cupcakes.
8. Garnish each with a quarter of a strawberry and a little grated lime peel.
Title: Aloha Cookie Mix in a Jar
Ingredients:
- 1/3 granulated sugar
- 1/2 brown sugar
- 1/3 coconut
- 2/3 dates
- 2/3 all-purpose flour
- 2 baking soda
- 1 baking powder
- 1
Instructions:
1. Layer ingredients in order given in a 1 quart wide-mouth jar --
2. For the flour mixture -- add baking soda and baking powder to the flour mixture so this can be added in one step.
3. Press each layer firmly in place.before adding the next ingredients.Attach the following instructions:.
4. Empty jar of cookie mix into a large mixing bowl. Use your hands to thoroughly blend mix.
5. Add: 1 stick butter or margarine, softened.Please do not use diet margarine or butter in this recipe.1 egg, slightly beaten, and 1 tsp vanilla extract --
6. Mix until completely blended. You will need to finish mixing with your hands.
7. Shape into balls the size of walnuts --
8. Place 2" apart on sprayed cookie sheets.
9. Press cookie down slightly with a flat bottomed glass.
10. Bake at 350* -- for 11-13 minutes until tops are very lightly browned.
11. Cool 5 minutes on baking sheet.
12. Remove cookies to racks to finish cooling.
Title: Kipfel
Ingredients:
- 1/2 butter
- 2 flour
- 1/4 sugar
- 2 sour cream
- 1/2 sugar
- 2 lemon juice
- 1 1/4 cinnamon
- 1/2 powdered sugar
- 1 cinnamon
- 3/4
Instructions:
1. In a medium mixing bowl cut butter into flour until mixture resembles coarse crumbs.
2. Stir in the 1/4 cup sugar.
3. Make a well in the center.
4. Combine egg yolks and sour cream; add to flour mixture and stir until mixture forms a ball.
5. Divide dough in half, and keep one half of the dough tightly covered.
6. On a lightly floured surface, roll the other half of dough to 1/16" thickness, and cut into 4" rounds.
7. For filling, beat egg whites slightly.
8. Add ground nuts, the 1/2 cup sugar, lemon juice& the 3/4 tsp cinnamon.
9. Spread a rounded teaspoon of filling onto each round to within 1/4" of edge.
10. Roll up jelly-roll style; with seam sides down, press ends with tines of a fork to seal.
11. Place on ungreased cookie sheets with seam sides down.
12. Bake at 375°F for 10-12 minutes or until lightly browned.
13. Transfer cookies to wire rack to cool completely.
14. Sprinkle with a mixture of powdered sugar& cinnamon.
Title: Sak's 5th Avenue Strawberry and Lemon Trifle
Ingredients:
- 1/2 granulated sugar
- 1/2 fresh lemon juice
- 2 lemon pudding mix
- 2 1/2 fresh strawberries
- 1/3 granulated sugar
- 1/4 water
- 1
- 3
Instructions:
1. SYRUP:
2. Combine sugar, lemon juice and water in small saucepan.
3. Bring to boil over medium heat, stirring until sugar dissolves.
4. Reduce heat to medium-low and simmer 1 minute.
5. Cover and chill.
6. PUDDING:
7. Prepare pudding as pkg direction states.
8. Transfer to small individual dessert bowls or fluted goblets, only filling 1/4 full.
9. Chill until set.
10. FRUIT AND TOPPING:
11. Roughly chop strawberries then divide and mash one half of the strawberries.
12. Then combine the mashed and chopped strawberries with 1/3 cup sugar and 1/4 cup water in a saucepan on medium heat and simmer for about 2 minutes.
13. ASSEMBLY:
14. Cut cake crosswise into 8 pieces.
15. Cut each piece into 3 strips.
16. Layer cake on top of set pudding, trimming to fit.
17. Drizzle with 3 tablespoons lemon syrup, then the stwed strawberries.
18. Repeat layering.
19. Top with generous amounts of whipping cream.
20. Garnish with strawberry slices or mint sprigs.
Title: Easy Apple Kuchen
Ingredients:
- 515 applesauce
- 100 eggs
- 3 butter
- 597 brown sugar
- 1 flour
- 1/3 cinnamon
- 1 walnuts
- 1/2
- 3/4
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Grease and flour the bottom and sides of a 9" springform cake pan. Set aside.
3. PREPARE TOPPING: In a microwave proof bowl melt butter, stir in brown sugar, tablespoon flour, cinnamon and walnuts. Set aside.
4. FOR THE CAKE: Place cake mix in a mixing bowl.
5. Add applesauce and eggs and beat for 2 minutes on medium speed.
6. Add apple pie filling and beat on low speed just until apple is broken up (but not mushy) and evenly distributed throughout the batter.
7. Pour batter into prepared pan.
8. Sprinkle with prepared topping (not the butterscotch sauce!) and bake for 45 to 50 minutes until cooked through and depending on your oven.
9. Cool in the pan and drizzle with the butterscotch sauce before slicing.
Title: Pocket Peach Cake (Pillsbury)
Ingredients:
- 1 all-purpose flour
- 2/3 brown sugar
- 1 cinnamon
- 1/2 salt
- 1/2 baking soda
- 1/2 sour cream
- 1 vanilla
- 1 egg
- 1 walnuts
- 1/2 pecans
- 1/2 coconut
- 1/3 brown sugar
- 2 margarine
- butter
Instructions:
1. Heat oven to 375°F.
2. Generously grease the bottom only of an 8 or 9 inch square pan.
3. In medium bowl, blend the ingredients for the cake EXCEPT for the peaches. Blend at low speed until moistened. Beat 1 minute at medium speed.
4. Pour batter into prepared pan and arrange the peach slices over the batter.
5. In a small bowl, mix the topping ingredients until crumbly. Sprinkle over the peaches.
6. Bake at 375F for 35-45 minutes or until a toothpick inserted in the center comes out clean.
7. Cool 30 minutes. Cut into squares and serve warm with either ice cream or fresh whipped cream.
Title: Mango and Sticky Rice
Ingredients:
- 3 -4 mangoes
- 1 sweet rice
- 2 1/2 water
- 1 canned unsweetened coconut milk
- 1/2 Splenda granular
- sugar
Instructions:
1. Cook rice in water till rice is cooked and water is all soaked up. Cook on low so it does not stick to the bottom of the pan. You will need to stir often with this rice.
2. Peel and cut up mangoes while the rice is cooking.
3. Add coconut milk and Splenda and cook for 5 minutes on medium stirring often.
4. Serve warm with mangos sliced/diced on top of rice.