lumicero/recipes-ing2inst huggingface dataset:
Title: Hershey's Old Fashioned Chocolate Cake and Frosting
Ingredients:
- 3/4 butter
- 1 2/3 margarine
- 3 sugar
- 1 eggs
- 2 vanilla
- 2/3 all-purpose flour
- 1 1/4 baking soda
- 1/4 baking powder
- 1 salt
- 1 1/3 water
- 2 powdered sugar
- 2 evaporated milk
- 2/3
Instructions:
1. Cake: Heat oven to 350*. Grease and flour two 9-inch round pans or one 13x9-inch pan.
2. In large mixer bowl, combine butter, sugar, eggs, and vanilla. Beat on high speed 3 minutes.
3. Combine flour, cocoa, baking soda, baking powder, and salt; add alternately with water to butter mixture.
4. Blend just until combined. Pour into prepared pans.
5. Bake 30-35 minutes or until wooden pick inserted in center comes out clean.
6. Cool 10 minutes; remove from pans. Coll completely; frost.
7. Frosting: In small microwave-safe bowl, place chocolate chips.
8. Microwave on high 1 1/2 minutes; stir. Microwave on high an additional 30 seconds or until melted and smooth when stirred. (Chips may also be melted in pan over warm water).
9. Gradually add powdered sugar and evaporated milk, beating until smooth. About 2 1/2 cups frosting.
Title: Chocolate Cheesecake Strawberries
Ingredients:
- 30 strawberries
- 1/4 corn syrup
- 1 1/2 butter
- 2
- 6
Instructions:
1. Wash strawberries and pat dry. Place on paper towels until they reach room temperature.
2. Mash cheesecake with a mixer until the graham cracker crust in mixed throughout. Cheesecake mixture should be soft and workable, like a cookie dough.
3. With your fingers, pick up a small ball of cheesecake and press against the strawberry, leaving the stem and leaves visible. Bottom 1/2 to 2/3 of the strawberry should be covered with the cheesecake. Set aside on waxed paper. May need to be chilled until ready to dip.
4. Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally.
5. Remove from heat and dip each cheesecake-covered strawberry into chocolate, coating ¾ of strawberry.
6. Allow excess chocolate to drip off, then return strawberry to the waxed paper covered baking pan or cookie sheet.
7. Refrigerate until set, about 15-20 minutes.
8. Strawberries should be stored in refrigerator until ready to serve.
Title: Golden Cake
Ingredients:
- 1 butter
- 2 sugar
- 2 vanilla extract
- 4 eggs
- 2 3/4 flour
- 1/2 baking powder
- 1/4 baking soda
- 1/2 salt
- 1 skim milk
Instructions:
1. For cake, preheat oven to 325 °F and grease and flour 3 9-inch round cake pans.
2. Beat butter in a mixer fitted with the paddle attachment or with electric beaters until light and fluffy. Add sugar and again beat until fluffy. Beat in vanilla and add eggs, one at a time, blending well after each addition.
3. In a separate bowl, sift flour, baking powder, baking soda and salt. Add flour, ½ cup at a time, mixing on a lower speed and alternating with buttermilk until all has been added and batter is smooth.
4. Scrape batter evenly between the 3 prepared pans (I use a measuring cup to dole out the batter equally) and level with a spatula. Give the cake pans a gentle tap on the counter to loosen up any trapped air bubbles.
5. Bake on center rack of the oven for 30 to 40 minutes, rotating pans halfway through cooking, until a center inserted in the center of the cake comes out clean.
6. Cool cakes for 20 minutes, then turn out on a rack to cool completely.
Title: Black Forest Parfaits
Ingredients:
- 1 instant white chocolate pudding and pie filling mix
- 2 skim milk
- 1 light cherry pie filling
- 3/4 fresh cherries
- 6
Instructions:
1. Prepare pudding mix according to package directions, using skim milk.
2. Divide half of pudding evenly among 6 (6 oz) parfait or stemmed glasses.
3. Spoon half of pie filling evenly over pudding in glasses.
4. Top parfaits evenly with half of cookie crumbs.
5. Repeat layers with remaining pudding, pie filling, and cookie crumbs.
6. Top each serving with 1 tablespoon whipped topping, and garnish with fresh cherries, if desired.
Title: Strawberry Tapioca Parfaits
Ingredients:
- 2 1/2 skim milk
- 3 quick-cooking tapioca
- 1/4 sugar
- 1 salt
- 1 egg
- 1 vanilla
- 1 1/4 frozen unsweetened strawberries
- strawberries
Instructions:
1. In medium saucepan, combine milk, tapioca, sugar, salt and egg; let stand 5 minutes.
2. Over medium heat, bring mixture to a boil, stirring constantly. Remove from heat; stir in vanilla.
3. Let stand 10 minutes to cool and slightly thicken.
4. In parfait glasses, alternate layers of pudding with sliced strawberries, ending with pudding.
5. Refrigerate until serving.
Title: Chocolate Macaroon Cupcakes
Ingredients:
- 2 egg
- 1 unsweetened applesauce
- 1/3 vanilla extract
- 1 flour
- 1 1/4 sugar
- 1 baking soda
- 1/3 buttermilk
- 1/2 fat-free ricotta cheese
- 3/4 sugar
- 1 flaked coconut
- 1/4 confectioners' sugar
- 1
- 1/3
- 1/2
- 2
Instructions:
1. In a mixing bowl, combine the egg whites, egg, applesauce and vanilla. Combine the flour, sugar, cocoa and baking soda; gradually add to egg white mixture alternatively with buttermilk. Spoon half of the batter into 18 muffin cups coated with nonstick cooking spray.
2. In another mixing bowl, beat the ricotta cheese, sugar and egg white until smooth. Stir in coconut and extract. Spoon 1 tablespoonful in the center of each muffin cup.
3. Fill muffin cups two-thirds full with remaining batter.
4. Bake at 350F for 28-33 minutes or until a toothpick inserted in cupcake comes out clean.
5. Cool for 5 minutes before removing from pans to wire racks; cool completely. Dust with confectioners' sugar.
Title: Caramelized Apple Cake
Ingredients:
- 1 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 salt
- 1/2 unsalted butter
- 5 unsalted butter
- 2/3 granulated sugar
- 2 eggs
- 1 vanilla extract
- 1/2 sour cream
- 1/2 dark brown sugar
- 2 granny smith apples
Instructions:
1. Preheat oven to 375 degrees.
2. Mix flour, baking powder and salt in a medium-sized bowl; set aside.
3. Using an electric mixer on high speed, beat 1/2 cup of the butter in a large bowl for 1 minute or until creamy.
4. Add granulated sugar and continue to beat until light and fluffy.
5. Add eggs and vanilla, and beat until blended.
6. Reduce speed to low.
7. Gradually blend in flour mixture, then sour cream.
8. Melt remaining 5 T butter in an ovenproof 10-inch nonstick skillet.
9. Add brown sugar, stir 2 minutes.
10. Add apple slices to the pan and reduce heat to medium-low.
11. Cook for about 10 minutes or until tender.
12. Let cool for 5 minutes.
13. Spoon batter over apples and spread to edge of pan.
14. Bake at 375 degrees for 30 minutes or until golden brown.
15. Cool on rack for 20 minutes.
16. Run knife around edge.
17. Carefully invert onto plate.
Title: Banana Fritters
Ingredients:
- 1/2 buttermilk biscuit mix
- 1/4 sugar
- 1/4 milk
- 1/2 cinnamon
- 1/4 nutmeg
- 2 eggs
- 6 bananas
Instructions:
1. In a small mixing bowl combine biscuit mix, sugar, milk, cinnamon, nutmeg and egg yolks.
2. Stir until smooth.
3. Beat egg whites until stiff.
4. Fold into biscuit mixture.
5. Heat oil in deep skillet or deep fat fryer to 375.
6. Dip each banana piece into batter and place into hot oil.
7. Fry until golden brown on each side.
8. Remove with slotted spoon and drain on paper towels.
9. Sprinkle with powdered sugar.
10. Serve immediately.
Title: Coconut Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 water
- 1 1/3 eggs
- 4 flaked coconut
- 1/3 walnuts
- 2 milk
- 1 vanilla
- 2 cream cheese
- 1/2 confectioners' sugar
- 8 coconut
- 3 1/2 butter
- 2 1/2
- 2
Instructions:
1. Preheat oven to 350.
2. Grease a 13X9 pan.
3. In a large bowl, combine cake mix, pudding mix, water, eggs and oil. Blend well.
4. Stir in 2 cups coconut and chopped nuts.
5. Pour into pan.
6. Bake for 30 minutes or until done.
7. Allow to cool.
8. Coconut Cream Cheese Frosting:.
9. Melt 2 T butter over low heat. Add 3/4 cup coconut and stir until browned.Dry on paper towel.
10. Cream 2 T butter with cream cheese.
11. Alternately add milk and powdered sugar. Add vanilla. Stir in remaining 1 1/4 c coconut.
12. Spread icing on cake and sprinkle with browned coconut.
Title: Lime Cookies
Ingredients:
- 1 butter
- 1/2 granulated sugar
- 3/4 confectioners' sugar
- 2 vanilla
- 1 lime zest
- 1 flour
- 2 1/4 baking powder
- 1/2 salt
- 1/4 confectioners' sugar
- 1 1/2 lime juice
- 2
- 3
Instructions:
1. Beat butter, sugar, and confectioners' sugar until fluffy.
2. Beat in egg yolks, vanilla, and lime zest. Whisk flour, baking powder, and salt and stir into the butter mixture.
3. Chill 30 minutes (I skipped this step). Roll tablespoonfuls into balls and flatten and sprinkle with coarse sugar and bake at 350 for 15 to 20 minutes.
4. Whisk confectioners' sugar, green decorating sugar, and lime juice and spread over cooled cookies.
Title: Banana Napoleons
Ingredients:
- 3 granulated sugar
- 2 1/2 vanilla bean
- 1 1/3 butter
- 1 phyllo pastry sheets
- 3/4 powdered sugar
- 5 bananas
- 1/2
- 2
Instructions:
1. Preheat oven to 300º.
2. Whisk together egg yolks and 1/4 cup whipping cream and set aside.
3. Combine 1 1/4 cups whipping cream and 1/3 cup sugar in a heavy saucepan. Cut the vanilla bean in half lengthwise, scrape the seeds into the saucepan and add the vanilla bean halves. Bring to a boil over medium-high heat. Remove from heat and discard the vanilla bean.
4. Whisk about one-fourth of the hot mixture gradually into the yolk mixture, add to remaining hot mixture, whisking constantly. Skim air bubbles from the top of the mixture. Pour mixture into an 8-inch square pan. Place into a 13 x 9-inch pan. Add hot water to larger pan to the depth of 1 inch.
5. Bake for 35 minutes. Remove pan from water and cool. Cover and chill at least 2 hours.
6. Raise oven temperature to 375º.
7. Melt 1/2 cup butter. Stack phyllo, brushing each sheet with melted butter and sprinkling with powdered sugar. Cut phyllo stack into 16 (3-inch) squares. Place squares on a parchment paper lined baking sheet. Cover with a sheet of parchment paper and top with another baking sheet.
8. Bake for 20 minutes or until golden. Remove from oven and cool to room temperature.
9. Cook remaining 1 cup sugar and remaining 1/4 cup butter in a small saucepan over medium heat, stirring until butter melts. Slowly add remaining 1 cup whipping cream, and cook, stirring constantly, 8-10 minutes or until caramel color. Set aside.
10. Cut chilled custard into 6 squares. Place one square on each of 6 dessert plates. Top each square of custard with 1 phyllo square. Drizzle a small amount of caramel sauce around custard.
11. Stir together banana and remaining caramel sauce. Spoon evenly over phyllo squares. Top each with a second phyllo square, and garnish, if desired. Reserve remaining phyllo squares for other uses.
Title: Individual Upside-Down Cakes
Ingredients:
- 3 unsalted butter
- 1/4 light brown sugar
- 2 crystallized ginger
- 1 all-purpose flour
- 2 1/2 baking powder
- 1 baking soda
- 1/8 kosher salt
- 1/8 granulated sugar
- 1/3 buttermilk
- 1/2 vanilla extract
- 1/2
Instructions:
1. Preheat oven to 350 degrees F.
2. Divide 2 tablespoons of the butter between 4 (6-ounce) ramekins.
3. Melt the remaining tablespoon of butter and set aside.
4. Evenly divide the brown sugar between the ramekins; sprinkling it into the bottoms of the dishes.
5. Cut each peach into 12 to 14 pieces. Lay the peaches on top of the sugar; evenly dividing them between the dishes and sprinkle with the ginger.
6. Set aside.
7. In a medium mixing bowl whisk together the flour, baking powder, baking soda and salt.
8. In a separate bowl whisk together the sugar, buttermilk, vanilla extract and 1 tablespoon of melted butter.
9. Add the wet mixture to the dry mixture and stir just until combine.
10. Pour the batter over the peaches; dividing the mixture evenly between the dishes.
11. Place on the middle rack of the oven and bake for 20 to 25 minutes or until the cake reaches an internal temperature of 190 degrees F on an instant-read thermometer.
12. Remove from the oven to a rack and allow to cool for 5 minutes.
13. Run a knife around the edge of each dish and turn upside down onto a serving plate.
14. Repeat with each cake.
15. Serve immediately with whipped cream or ice cream if desired.
Title: Italian Christmas Cookies (Filled)
Ingredients:
- 3 1/2 flour
- 1/2 salt
- 1/8 shortening
- 1/2 shortening
- 1/3 sugar
- 1/2 sugar
- 1/3 water
- 1/2 sugar
- 2 walnuts
- 1/2 raisins
- 1/2 water
- 1 powdered sugar
- 1 vanilla
- 1/2
Instructions:
1. Sift together flours and salt.
2. Cut shortening into flour mixture.
3. Melt 1/2 + 1/3 cup sugar in 1/2 cup water and pour into flour mixture and mix.
4. Roll out and cut into circles the size of a large can like fruit comes in, about 2 1/2 inches in diameter.
5. Make the filling by mixing together nuts, 2 tbsp sugar, and raisins.
6. Place a tablespoonful of filling on one side of each circle.
7. Wet the edges of the circle, fold over (should look like a half moon), and seal with a fork.
8. Prick the top of all assembled cookies with a fork to vent.
9. Bake at 400F for 7-10 minutes, until just turning golden.
10. Let cool.
11. Dust lightly with powdered sugar or make frosting by mixing 1 tbsp water, powdered sugar, and vanilla. If desired, frosting may be tinted with food coloring and sprinkles may be put on cookies immediately after frosting.
Title: Charlene's "grandma's Cookies"
Ingredients:
- 2 eggs
- 2 sugar
- 1 shortening
- 1 milk
- 5 baking powder
- 1 baking soda
- 1 salt
- 1/4 flour
- 5
Instructions:
1. Cream shortening, add sugar and eggs, beat well.
2. Then add alternately the flour sifted with the baking powder, soda, salt with the milk.
3. Roll out and cut with cookie cutter or glass top, bake at 375°F until done.
4. to decorate:
5. ice with your favourite icing and sprinkles.
6. or try using crushed candy canes and drizzle with chocolate.
Title: Chocolate Zucchini Cake With Cream Cheese Frosting
Ingredients:
- 1 sugar
- 3/4 brown sugar
- 1/2 butter
- 1/4 eggs
- 2 plain yogurt
- 3/4 vanilla
- 1 flour
- 2 1/2 baking soda
- 3/4 baking powder
- 1 1/2 salt
- 1/2 zucchini
- 1/2 chocolate chips
- 2 cream cheese
- 1/2 butter
- 8 vanilla
- 2 powdered sugar
- 1
- 3
Instructions:
1. cream sugar, oil and butter.
2. add eggs, yogurt and vanilla.
3. sift dry ingredients and add to wet- batter will be really thick, moisture from the zucchini will come out while cooking.
4. fold in zucchini and chocolate chips.
5. spread in greased 13x9 in pan and bake at 325 for 30-35 minutes.
6. cool completely and frost
7. beat cream cheese and butter until fluffy, beat in vanilla and powdered sugar until smooth- i start adding it by 1/2 cup increments and taste along the way.
8. refrigerate until serving.
Title: Tropical Pound Cake
Ingredients:
- 1 milk
- 1/2 banana
- 1 eggs
- 2 flaked coconut
- 1/2
Instructions:
1. Spray loaf pan with cooking spray and preheat oven to 350°F.
2. Combine cake mix, milk, bananas and eggs and mix well.
3. Stir in coconut and pour into pan.
4. Bake for 55-60 minutes or until toothpick inserted in center comes out clean.
5. NOTE: Very pretty topped with sliced kiwifruit, vanilla ice cream and pineapple or apricot preserves or orange marmalade.
Title: Mom's Almond Cookies
Ingredients:
- 1/2 butter
- 1/2 icing sugar
- 6 flour
- 2 salt
- 1/2 icing sugar
- 1
- 2
Instructions:
1. Blend criscoe and butter together.
2. Mix in remaining ingrediants, blending well.
3. Chill.
4. I often make the dough one day, bake them the next.
5. Just wrap dough in saran and put in the fridge.
6. Take dough out of fridge.
7. Let warm slightly, and then roll into shape-- round and crescents.
8. Do not make them too large or they won't bake well.
9. Bake on an ungreased cookie sheet at 350 degrees, until JUST lightly coloured.
10. Take out of oven; roll in icing sugar x 2.
11. I use 2 9x13 pans for this.
12. Place on board to cool.
13. These freeze very well and can be served right from the freezer.
Title: Austrian Chocolate Balls
Ingredients:
- 2 chocolate
- 1/3 margarine
- 1 sugar
- 1 egg
- 1 vanilla
- 1/2 flour
- 1 1/3 pecans
- 1/2 chocolate
- 1 margarine
- 1 vanilla
- 1/4 confectioners' sugar
- 1 milk
- 2
Instructions:
1. Preheat oven to 350 degrees F.
2. Melt together chocolate and margarine in medium saucepan
3. Remove from heat stir in sugar, egg and yolk and vanilla; mix well.
4. Stir in flour and nuts
5. Shape into 3/4 inch balls.
6. Place on ungreased cookie sheet, bake at 350 for 8-12 minutes.
7. Melt 1 ounce chocolate and margarine, remove from heat.
8. Add remaining ingredients, blend well.
9. Dip cookies into glaze to cover.
10. Allow to dry completly before storing in tightly covered container with waxed paper in between layers.
Title: Meyer Lemon-Cranberry Bundt Cake
Ingredients:
- 1 1/4 unsalted butter
- 3 cake flour
- 12 fresh cranberries
- 2 1/2 granulated sugar
- 6 eggs
- 4 vanilla extract
- 2 meyer lemon zest
- 2 baking powder
- 1 1/2 salt
- 1/2 granulated sugar
- 1/4 lemon juice
- 1/2 confectioners' sugar
- 1 1/2
Instructions:
1. Prepare the cake: Position a rack in the middle of the oven and preheat to 350°. Butter and flour a 10-cup flute Bundt pan.
2. Cook the cranberries with 3/4 cup granulated sugar in a pot over medium-high heat until juicy and the mixture reduces to 1 1/4 cups, about 15 minutes. Let cool.
3. Whisk the milk, whole eggs and yolks, and vanilla in a medium bowl; set aside.
4. Whisk the 3 cups flour, the remaining 1 3/4 cups granulated sugar, the lemon zest, baking powder and salt in a large bowl. Add the 3 1/4 sticks butter and beat with a mixer on low speed until moistened. Add half of the milk mixture, increase the speed to medium and beat 1 minute. Add the remaining milk mixture in two batches, beating between each addition. Scrape down the sides of the bowl and beat again, about 30 seconds.
5. Transfer 2/3 of the batter to the pan. Spoon the cranberry mixture in a ring around the middle of the batter (do not let it touch the pan). Top with the remaining cake batter and smooth evenly. Bake until a toothpick inserted into the center of the pan comes out clean, 55 to 60 minutes.
6. Meanwhile, make the syrup: Dissolve the 1/4 cup granulate sugar in 1/2 cup lemon juice in a saucepan over low heat. Remove the cake from the oven, poke the serface all over with a skewer and pour the syrup on top. Let cool in the pan for 10 minutes. Carefully invert the cake onto a parchment-lined rack to cool completely. Wrap tightly in plastic wrap and let sit overnight.
7. When ready to serve, whisk the confectioners' sugar and the remaining 2 tablespoons lemon juice unil smooth. Spoon over the cake.
Title: Dream Chocolate Pudding (Egg-Free)
Ingredients:
- 60 butter
- 1 1/2 self-raising flour
- 1/2 caster sugar
- 1/4 cocoa powder
- 3/4 milk
- 1 vanilla essence
- 1 brown sugar
- 1/3 cocoa powder
- 2 boiling water
- 1/2 butter
- 1 icing sugar
- 60
- 150
- 2
Instructions:
1. Combine all ingredients for pudding and mix with an electric mixer on medium for 5 minutes or until smooth. Pour into greased pudding or Pyrex bowl and bake in microwave for 12-15 minutes.
2. For Sauce:
3. Melt chocolate with butter in microwave or stove top, mix in icing sugar and add the milk/cream.
4. Pour over pudding and set in fridge for at least 30 minutes. Serve pudding warm with your favourite ice cream or custard.
Title: Fondant-stuffed Dates
Ingredients:
- 4 1/2 confectioners' sugar
- 2/3 sweetened condensed milk
- 1 vanilla extract
- 1 salt
- 1 pecans
- 1/4 pitted dates
- 1/2 granulated sugar
- 48
Instructions:
1. For the fondant, blend together the sugar, condensed milk and flavorings.
2. Knead the fondant until very smooth and creamy.
3. Add the finely chopped pecans.
4. Divide mixture into three separate bowls and tint one pale green, one pink and leave the other white.
5. Cover the bowls with damp cloth and refrigerate overnight.
6. Fill each date with fondant and roll in the granulated sugar.
Title: Orange Cream Dream Cupcakes W/Filling
Ingredients:
- 2 1/2 all-purpose flour
- 1 baking soda
- 1/4 salt
- 1/2 buttermilk
- 1/2 sour cream
- 3 unsalted butter
- 1 granulated sugar
- 2 eggs
- 4 unsalted butter
- 1 confectioners' sugar
- 2 vanilla extract
- 4 water
- 2 non-dairy whipped topping
- 2
- 1
- 3
- 2
- 1
Instructions:
1. Cupcakes: Preheat oven to 350°F Prepare baking pans with cupcake liners.
2. In a large bowl, whisk baking soda, flour and salt. In a small bowl, combine the buttermilk and sour cream; set aside.
3. In separate bowl, using an electric mixer at medium speed, beat butter until smooth. Slowly add sugar, beat until light and fluffy. Add eggs one at a time.
4. Add extract and 2 to 4 drops food coloring (optional), mixing well.
5. Add flour mixture alternating with buttermilk mixture. Mix until well combined.
6. Pour into baking cups to 3/4 full. Bake approximately 20 minutes, or until a toothpick inserted into the center of the cupcake comes out clean. Remove from oven, and allow to cool completely on wire rack before assembling.
7. Orange Buttercream Frosting: Blend butter until smooth; slowly add confectioners' sugar until combined. Add vanilla and water; mix at low speed 1 minute, then at high speed for 5 minutes. Set aside 1 cup frosting. Add extract and food coloring to remaining frosting, mixing well.
8. Vanilla Buttercream Filling: In a medium bowl, fold in non-dairy whipped topping, 1/2 cup at a time, into the 1 cup of reserved frosting. Whisk until smooth.
9. To assemble cupcakes: Fill a pastry bag fitted with a large open star tip with Vanilla Buttercream Filling. Insert the tip halfway into the center of the baked cupcake; press until the top of cupcake begins to rise slightly. After filling cupcakes, frost as desired.
Title: Low-Fat Snickerdoodles
Ingredients:
- 1/3 butter
- 1 sugar
- 3 flour
- 2 3/4 cream of tartar
- 2 baking soda
- 1 salt
- 1/4 low-fat buttermilk
- 2/3 ground cinnamon
- 2 sugar
- 2
Instructions:
1. Preheat the oven to 400 degrees.
2. Spray a baking sheet with nonstick cooking spray and set aside.
3. Mix together the butter and sugar, add the egg whites and beat well.
4. In another bowl, combine the flour, cream of tartar, baking soda and salt.
5. Add the buttermilk and the dry mixture to the butter mixture, and stir to combine.
6. Combine the cinnamon with the 2 tablespoons of sugar.
7. Taking a teaspoonful of dough at a time, roll the dough into a ball in your hands, then roll it in the cinnamon-and-sugar mixture.
8. Place on the prepared baking sheet 2 inches apart and bake in the preheated oven for about 8 minutes, or until lightly browned.
Title: Booger's Bangin' Oatmeal Cake
Ingredients:
- 1 1/4 boiling water
- 1 quick oatmeal
- 1/2 butter
- 1 brown sugar
- 1 white sugar
- 1 vanilla
- 2 eggs
- 1 1/3 flour
- 1 baking soda
- 1 salt
- 4 butter
- 1/2 evaporated milk
- 1 brown sugar
- 2 vanilla
- 2 1/2 walnuts
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 13x9 inch baking pan.
3. CAKE: In a large bowl,pour boiling water over the oats and let stand for 15 minutes.
4. *Do not drain water from oats.
5. In the same bowl, blend in the butter and sugars with the oats.
6. Add eggs and vanilla.
7. Beat well.
8. Add dry ingredients, mix until smooth.
9. Pour into 13x9 baking pan.
10. Bake in 350 degree oven for 30 minutes, or until toothpick comes out clean when inserted in center of cake.
11. TOPPING: Mix topping while cake is in the oven.
12. Combine melted butter, evaporated milk, brown sugar, vanilla and walnuts in a small bowl.
13. Pour evenly over cake right when the cake comes out of the oven, while it is still hot!(that part is important!).
14. Place under broiler in oven until topping is golden brown and bubbly.
15. Serve warm or cold.
Title: Holiday Strawberry Salad
Ingredients:
- 1 boiling water
- 1 strawberry Jell-O gelatin dessert
- 1/2 cranberry juice cocktail
- 1/4 water
- 1 cream cheese
- 1/3 sugar
- 1 strawberries
- 2
Instructions:
1. Pour boiling water over gelatin in large bowl, stirring until dissolved.
2. Stir in cranberry juice and cold water.
3. Chil until slightly thickened, but not set.
4. Shape cream cheese into 18 balls, roll each in nuts.
5. Sprinkle sugar over berries and mix gently.
6. Pour 1/3 cup thickened Jell-o into a 6 cup ring mold.
7. Arrange cheese balls evenly into gelatin.
8. Spoon in sweetened berries over cheese balls and gelatin.
9. Pour remaining thickened gelatin carefully over berries.
10. Chill until firm.
11. Garnish with strawberries.