lumicero/recipes-ing2inst huggingface dataset:
Title: Cherry Almond Torte
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 cherry pie filling
- 2 cornstarch
- 3 cream cheese spread
- 1
- 1 1/2
- 1
- 1/2
Instructions:
1. Heat oven to 350°F
2. Grease bottoms only of two 9-inch round cake pans with shortening or cooking spray.
3. In large bowl, beat all cake ingredients with electric mixer on low speed just until combined; beat on medium speed 2 minutes. Pour and spread batter evenly into pans.
4. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean.
5. Cool 10 minutes; remove from pans to cooling racks.
6. Cool completely, about 30 minutes.
7. Meanwhile, in 2-quart saucepan, mix pie filling and cornstarch.
8. Cook over medium heat about 7 minutes, stirring constantly, until mixture comes to a boil.
9. Remove from heat to cool.
10. In medium bowl, beat whipping cream on high speed until soft peaks form.
11. Beat in cream cheese spread until fluffy.
12. Reserve 1/2 cup whipped cream mixture for garnish.
13. Stir almonds into remaining cream mixture.
14. With serrated knife, cut each cake layer in half horizontally.
15. To assemble torte, place 1 half cake layer on serving plate; spread with 1 cup almond cream.
16. Top with second half layer; spread with 1 cup cherry mixture.
17. Top with third half layer; spread with 1 cup almond cream.
18. Place remaining half layer on top.
19. Spoon remaining cherry mixture on top of torte, spreading almost to edge.
20. Frost side of torte with remaining 1 1/4 cups almond cream.
21. Spoon reserved 1/2 cup whipped cream mixture into decorating bag with large star tip.
22. Pipe cream around top edge of torte. Refrigerate about 2 hours before serving.
23. Store in refrigerator.
Title: Paula's Eggnog-A-Doodles
Ingredients:
- 1 butter
- 2 margarine
- 2 sugar
- 1/4 eggs
- 1 vanilla
- 3 3/4 all-purpose flour
- 1/2 baking soda
- 1/2 cream of tartar
- 1/2 salt
- sugar
- nutmeg
Instructions:
1. Cream butter or margarine and sugar till light and fluffy.
2. Add eggs, one at a time, beating well after each.
3. Blend in eggnog and vanilla.
4. Add dry ingredients into creamed mixture.
5. Form dough into 1 inch balls and roll in sugar with nutmeg added. Place balls 2 inches apart on greased cookie sheet.
6. Bake cookies at 350°F for 8 to 9 minutes.
Title: Vera's Rice Pudding
Ingredients:
- 2/3 white minute rice
- 3 milk
- 1/4 raisins
- 2 eggs
- 2/3 sugar
- 1/2 salt
- 1 vanilla extract
- 1/4 nutmeg
Instructions:
1. In a saucepan bring rice and milk and raisins to a boil. Remove from heat.
2. Mix together the rest of the ingredients.
3. Add slowly to boiled milk mixture and stir until smooth.
4. Put into an 9 inch square pan.
5. Set in hot water bath and bake in oven 375 degrees for 40 to 50 minutes or until set.
6. Enjoy.
Title: Oatmeal Pecan Pie from Cooking Light Nov 2006
Ingredients:
- 1 dark brown sugar
- 1 light corn syrup
- 1 oats
- 2/3 pecans
- 1/2 butter
- 2 vanilla extract
- 1 salt
- 1/4 eggs
- 2
Instructions:
1. Preheat oven to 325 degrees.
2. Roll dough into an 11 inch circle. Fit into a 9 inch pie plate coated with cooking spray. Fold edges under; flute.
3. Combine brown sugar and remaining ingredients, stirring well with a whisk. Pour into prepared crust. Bake at 325 degrees for 50 minutes or until center is set. Cool completely on a wire rack.
Title: Tomato Spice Cake
Ingredients:
- 18 water
- 1 eggs
- 1/2
- 2
Instructions:
1. Mix only above ingredients, following directions on cake mix package.
2. If desired you can fold in 1 cup walnuts, chopped.
3. Bake (according to directions).
4. Frost with your favorite white frosting.
Title: Grilled Chocolate Bananas
Ingredients:
- 4 bananas
- 2 miniature marshmallows
- 2 ice cream
Instructions:
1. Preheat grill. Using a sharp knife, make a slit along most of the length of the unpeeled banana skin and almost through the bananas. Push chocolate chips and marshmallows into the slits; push the bananas closed. Wrap each banana tightly in aluminum foil.
2. Place the banana packets on the grill rack and cook for 10 minutes, turning the packets after five minutes. Remove from the grill. Carefully open the banana packets and remove the cooked bananas from the aluminum foil. Note: You can serve in the aluminum foil.
3. If desired, serve with either whipped cream or ice cream.
4. You can also prepare these on a campfire, on a bed of low coals.
Title: Pumpkin Choc Chip Brownies
Ingredients:
- 2/3 brown sugar
- 1/2 pumpkin puree
- 1 egg
- 2 flour
- 2 baking powder
- 1 ground cinnamon
- 1 ground allspice
- 1 salt
- 1/2
- 1/4
- 1/3
Instructions:
1. Preheat oven to 350. Lightly spray a 9-inch-square baking pan with nonstick cooking spray.
2. In a large mixing bowl, combine sugar, pumpkin, egg, egg whites and oil. Beat until blended.
3. Add flour, baking powder, cocoa, cinnamon, allspice, salt: beat until batter is smooth.
4. Stir in morsels. Spread into prepared pan.
5. Bake for about 20 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack.
6. Cut into squares when cooled.
Title: Black Magic Cake
Ingredients:
- 1 3/4 flour
- 2 sugar
- 3/4 baking soda
- 2 baking powder
- 1 salt
- 1/2 eggs
- 2 brewed coffee
- 1 buttermilk
- 1 vanilla
- 1/2 butter
- 1 powdered sugar
- 4 milk
- 9 salt
- 3 1/2 vanilla
- 8
- 1
Instructions:
1. Preheat oven to 350-degrees F.
2. Grease and flour a 10 x 13 inch cake pan.
3. In a large bowl combine the first 6 ingredients (flour - salt).
4. In a small bowl beat eggs and add the next 4 ingredients (coffee - vanilla).
5. Stir wet ingredients into dry ingredients.
6. Pour batter into a prepared pan.
7. Bake in preheated oven for 40-50 minutes or until toothpick inserted in center comes out clean.
8. Let cake cool while preparing frosting.
9. To make frosting: melt the chocolate and butter in a doube boiler over simmering water or melt chocolate in microwave.
10. Pour melted chocolate into a mixing bowl and beat in sugar alternately with the milk, beating until fluffy and then add the salt and vanilla, beating until desired consistency is reached (you may need to add more sugar).
11. Spread frosting on cooled cake.
Title: Godiva Chocolate Layer Cake
Ingredients:
- 1 unsalted butter
- 2 confectioners' sugar
- 1 cocoa powder
- 1/3 flour
- 2 baking soda
- 1 salt
- 1/4 unsalted butter
- 6 granulated sugar
- 1 1/3 eggs
- 3 buttermilk
- 3 chocolate
- 1
Instructions:
1. For the buttercream: cream butter until smooth.
2. Sift the sugar and cocoa powder over the butter, add 1/3 cup of Godiva liqueur and slowly mix until smooth.
3. For the cake: sift together the flour, baking soda and salt; set aside.
4. Cream the butter and sugar and add the eggs one at a time beating after each addition.
5. On low speed, stir in the chocolate and gradually add the reserved sifted ingredients in three additions, alternating with the buttermilk and 1/2 of the liqueur, beat until smooth.
6. Divide the batter among 3 greased and floured 9" cake pans.
7. Bake in a preheated oven 375: for 25 minutes or until a toothpick inserted in center comes out clean.
8. Remove from oven and cool in pans for 10 minutes, then invert onto rack to cool completely.
9. Chill the layers in the freezer for about 30 minutes until firm.
10. To assemble the cake: remove the cake layers from the freezer and brush with the remaining liqueur before spreading 3/4 cup of the buttercream between each layer.
11. Spread the remaining buttercream over the top and sides of the cake which has been placed on a serving plate.
12. Serve immediately or refrigerate. If not serving immediately and have it stored in the refrigerator, remove the cake 1 hour prior to serving.
13. Garnish with chocolate curls if using.
Title: Chocolate Chip Mint Cookies
Ingredients:
- 150 margarine
- 1/2 butter
- 1/2 brown sugar
- 1 white sugar
- 1 egg
- 1 1/2 vanilla
- 1 1/2 flour
- 1/4 baking soda
- 1 salt
- 1/4 chocolate chips
- 1
Instructions:
1. Preheat oven to 175C Cream butter and sugars.
2. Beat in egg.
3. Stir in vanilla and peppermint.
4. Sift together dry ingredients and add to creamed mixure until combined.
5. Stir in chocolate chips.
6. Roll into balls and place on paper-lined baking tray.
7. Bake for 10-12 minutes.
Title: Steamed Gluten Free Carrot Cake
Ingredients:
- 1/2 potato starch
- 1/4 cornstarch
- 2 baking soda
- 1 baking powder
- 1/2 cinnamon
- 1 nutmeg
- 1/8 light brown sugar
- 3/4 dark brown sugar
- 2 eggs
- 1 vanilla
- 1/3 carrot
- 3/4 crushed pineapple
- 1/3 walnuts
- 1/3
Instructions:
1. Grease and line a 8-inch cake pan or 1-1/2 quart casserole dish with parchment. Make sure it fits into your steamer or slow cooker.
2. In a large bowl sift or whisk the first 7 dry ingredients until well combined. In a medium bowl mix the brown sugar and the next 7 wet ingredients until well combined. Pour the wet ingredients into the dry ingredients and mix until combined.
3. Pour the batter into the pan or dish and place in the steamer. Add hot water to your steamer to reach at least an inch and place double layer of paper towels to fit pan and cover with towels hanging out to help catch excess steam from dripping on cake. Bring water to a boil and lower heat to medium low steam on stove for 45-50 minutes check with a toothpick in the center. It should be dry.
4. In a slow cooker add about 1 cup of water to the bottom of slow cooker. Place you pan or dish in the bottom. Place a double layer of paper towel to hang over the top. Place lid on cooker and cook on high for 50-60 minutes Check with a toothpick .
Title: Mom's Pizzelles
Ingredients:
- 12 eggs
- 3 sugar
- 2 1/2 margarine
- 1 anise seed
- 2 vanilla
- 1 orange
Instructions:
1. Beat eggs and sugar until light and foamy.
2. Add melted margarine a little at a time. Add anise seed, anise flavoring, vanilla, grated rind and orange juice. Gradually add flour to make very light dough, light enough to drop on the pizzelle maker with a spoon.
3. Preheat pizzelle maker and grease with margarine just before using.
4. Use a knife to push down off from spoon.
5. (You can halve this recipe.).
Title: Apricot and Almond Slice
Ingredients:
- 125 butter
- 1/3 caster sugar
- 2 eggs
- 1 1/4 plain flour
- 2
- 400
- 1
Instructions:
1. Preheat oven to 180°C Grease a 3cm-deep, 17cm x 28cm (base) slab pan and line with baking paper
2. Using an electric mixer, beat butter, sugar and eggs in a bowl until well combined. Stir in almond meal and flour. Mix well.
3. Spread mixture into slab pan.
4. Place apricots, cut side up, on top, pressing in slightly.
5. Bake slice for 18 to 20 minutes or until a skewer inserted into the centre comes out clean.
6. Place jam in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 30 to 40 seconds or until warm. Brush warm jam over hot slice.
7. Cool completely in pan. Cut into 12 pieces.
8. Stores in an airtight container in the refrigerator for up to 5 days. Serve at room temperature.
Title: Whoopie Pies
Ingredients:
- 1 shortening
- 2 sugar
- 2 baking soda
- 1 salt
- 2 vanilla
- 2 flour
- 2 milk
- 4 vinegar
- 1 hot water
- 1 vanilla
- 1 flour
- 2 milk
- 2 powdered 10x sugar
- 4
- 3
- 1 1/2
Instructions:
1. Cream sugar & shortening, add eggs and beat.
2. Add milk, vanilla, and beat.
3. Then add flour, cocoa and salt.
4. Dissolve soda in hot water, pour over mixture and beat.
5. Place on cookie sheet and bake at 350 for 10 - 12 minutes
6. When cool match up ends fill with filling and make a sandwich.
7. For filling:
8. Beat egg whites.
9. Add vanilla, flour and milk and beat.
10. Add 10x sugar and crisco and beat till smooth.
Title: Deep Dark Devil's Food Cake
Ingredients:
- 1 eggs
- 4 sour cream
- 1 water
- 3/4 instant chocolate pudding mix
- 1/4 chocolate chips
- 1 powdered sugar
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare bundt pan- oil and flour (I like to use Baker's Joy).
3. Mix cake mix, eggs, sour cream, water, oil and pudding mix until well blended.
4. Fold in chocolate chips.
5. Bake 50 to 60 minutes.
6. Cool 20 minutes.
7. Cover with foil.
8. Dust with powdered sugar or glaze if desired.
Title: Pink Lemonade Cake
Ingredients:
- 27 eggs
- 5 buttermilk
- 1/2 water
- 1/2 cream cheese
- 1 white sugar
- 1 confectioners' sugar
- 12 Cool Whip
- 1/3
- 1
- 16
Instructions:
1. Spray three 9 inch round baking pans with cooking spray. Mix all ingredients with an electric mixer. Bake at 350 for 22 minutes or until knife comes out clean. Cool completely before icing.
2. To make the icing, Mix all except Cool Whip with electric mixer then fold in the Cool Whip. Ice cake.
Title: Greek Halva (A Semolina Pudding)
Ingredients:
- 1 olive oil
- 2 semolina
- 2 1/2 sugar
- 4 water
- 1 raisins
- 1 cinnamon
Instructions:
1. Brown the semolina in the oil on medium - high heat stirring continuously for 3 minutes.
2. Add the sugar, the nuts (if using) and continue stirring for another 4 minutes.
3. When the semolina has taken a brown colour add the hot water. (Be careful, there are bubbles and steam!)
4. Turn the heat down and continue stirring until the mixture is very thick and its pulls away from the sides of the pan as stirring.
5. Spoon into a bundt pan, on in small bowls and unmol onto a platter on onto individuals plates.
6. Sprinkle with more nuts and cinnamon.
Title: Grossmummy's pie crusts - MMMmmmm
Ingredients:
- 6 flour
- 2 salt
- 1 baking powder
- 2 milk
- 1 2/3
Instructions:
1. Mix all ingredients.
2. Knead till smooth.
3. Roll into circles& place in pie pans.
4. Freeze unbaked.
5. Thaw 10-20 minutes.
6. Bake 10-20 minutes.
7. (Remove from oven BEFORE brown!).
Title: Chocolate-Zucchini Snack Cake
Ingredients:
- 2 1/2 all-purpose flour
- 2 baking powder
- 1/2 baking soda
- 1/4 salt
- 2 zucchini
- 1 sugar
- 1/4 cinnamon
- 1 fat-free buttermilk
- 1/2 vanilla
- 1/4 egg substitute
- 2 powdered sugar
- 3
- 1
Instructions:
1. Combine first 12 ingredients in a large bowl; stir well.
2. Pour batter into a 13 x 9 x 2-inch baking pan coated with cooking spray.
3. Bake at 350 degrees for 45 minutes or until a wooden pick inserted in the center comes out clean.
4. Cool completely in pan on a wire rack. Dust with powdered sugar.
Title: Mocha Balls
Ingredients:
- 4 cocoa powder
- 1 water
- 2 dark chocolate
- 1/4 white chocolate
- 2
- 400
- 50
Instructions:
1. Combine crumbs, cocoa, coconut, jam, liqueur and water in a bowl and mix well.
2. Roll mixture into balls.
3. Use two level teaspoons of mixture for each ball.
4. Place balls onto baking paper lined trays and refrigerate, covered, for 30 minutes.
5. Dip balls, one at a time, into the melted dark chocolate.
6. Return to fridge on the tray and refrigerate until chocolate is set.
7. Spoon the melted white chocolate into a zip lock bag and snip one small corner off the bag.
8. Drizzle chocolate decoratively over the balls and allow chocolate to set.
9. These can be made up to 1 week ahead of serving and stored in an airtight container in the fridge.
Title: Oma's Boterkoek (Dutch Buttercake)
Ingredients:
- 2/3 margarine
- 1 half-and-half
- 1 1/2 sugar
- 1 egg
- 1 1/2 flour
- 1/2 baking powder
Instructions:
1. In medium bowl, mix together butter, sugar and almond extract.
2. Add beaten egg except for 1 teaspoon.
3. Sift flour and baking powder, and add to bowl, mixing with wet ingredients.
4. Put dough in greased 9 inch pie plate.
5. Mix the reserved 1 tsp of beaten egg with 1 tsp of water, and brush over dough.
6. Sprinkle with sliced almonds, if desired. (My Oma always used the almonds, it looks pretty and adds a nice touch!).
7. Bake at 350°F for 25-30 minutes or until done (firm to the touch).
8. This is a dense cake, but should be soft on the inside and hard on the outside, but not too hard!
Title: Moist Carrot Cupcakes
Ingredients:
- 1 unsalted butter
- 1 3/4 granulated sugar
- 1/4 dark brown sugar
- 4 eggs
- 2 1/2 all-purpose flour
- 1/2 salt
- 1/2 cinnamon
- 1/4 ground nutmeg
- 1 1/2 baking powder
- 3/4 baking soda
- 1 1/2 carrots
- 1/2 raisins
- 1/2 unsalted butter
- 2 confectioners' sugar
- 8 cream cheese
- 2 vanilla extract
Instructions:
1. CUPCAKES:
2. Heat oven to 350. Line 24 cups in muffin trays.
3. In large bowl, stir together butter, sugars and eggs until well blended.
4. Stir in flour, salt, cinnamon, nutmeg, baking powder, baking soda, carrots and raisins.
5. Spoon 1/4 c batter into each cupcake liner.
6. Bake at 350 for 25-27 minutes or until toothpick inserted in center comes out clean.
7. Cool cupcakes in pan on rack for 5 minutes, then remove and cool completely on wire rack.
8. FROSTING:
9. In a large bowl, beat butter and confectioners' sugar together on medium-high until blended.
10. Add cream cheese and vanilla and beat on medium-high until no lumps remain.
11. Divide frosting among cupcakes.
Title: Quickie Apple Crisp (1958)
Ingredients:
- 1/2 brown sugar
- 8 graham crackers
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 butter
- 2 1/2 apples
- 1 lemon juice
Instructions:
1. Preheat oven to 375°F.
2. Combine brown sugar, crumbs, cinnamon, nutmeg and butter.
3. Mix until crumbly.
4. Place apples in a greased 11"x7" baking dish.
5. Sprinkle with lemon juice.
6. Spread sugar mixture over top.
7. Bake 25-30 minutes, or until apples are tender.
8. Serve warm, with whipped cream or ice cream.
Title: Green Tea Creme Brulee
Ingredients:
- 1 heavy cream
- 6 sugar
- 4 vanilla extract
- 1/4 vanilla bean
- 2
Instructions:
1. Heat cream over med high heat
2. Add extract or split the bean and scrape into the cream.
3. When cream is scalded add tea bags and steep for five minutes.
4. Strain hot cream and squeeze out the tea bags.
5. Whisk eggs and sugar until they are smooth and pale yellow.
6. Temper cream into eggs slowly.
7. Pour mixture into ramekins and place ramekins in a roasting pan with water half way up the sides of the ramekins.
8. Bake at 325 degrees for 25 minutes or until custard is just set. it should jiggle a bit like firm jello.
9. Cool.
10. pour a teaspoon of raw sugar on each and shake to coat evenly and then broil until golden or blow torch the tops to carmelize the sugar.
Title: Rhubarb Bears
Ingredients:
- 1 butter
- 1/2 egg
- 1 rhubarb
- 4 butter
- 1 water
- 1/2 sugar
- 2 cornstarch
- 2 butter
- 1/4 flour
- 3/4 sugar
- 3/4
Instructions:
1. Preheat oven to 350 degrees.
2. Spray 9x13 pan with non-stick cooking spray.
3. CRUST:
4. Mix cake mix, egg, and melted butter together to make a thick dough.
5. Using your hands or a pastry roller, spread the dough evenly into the pan.
6. FILLING:
7. Place rhubarb, butter, 1/4 cup water and sugar into saucepan and heat over low heat until soft, stirring to ensure it doesn't stick.
8. Mix 1/4 cup water with cornstarch and add to rhubarb while stirring to thicken slightly.
9. Pour filling over crust.
10. TOPPING:
11. Using your hands or a pastry cutter, mix butter, flour and sugar together until it is crumbly.
12. Sprinkle over the rhubarb layer.
13. Place in oven and bake for 35 minutes. If the topping does not brown for you, you may put the broiler on 350 degrees until lightly browned.
14. Cool completely and serve.
15. Watch out for the bears when eating, or they will cross the road and steal it.
Title: Pepparkakor (Gingerbread Cookies) - Vete- Katten Bakery, Sweden
Ingredients:
- 3 3/4 flour
- 1 ground cloves
- 3 1/2 ground cinnamon
- 2 1/2 ground ginger
- 1 1/4 baking soda
- 11 unsalted butter
- 1 dark brown sugar
- 1/2 golden syrup
- 1/2 dark corn syrup
- 2 heavy cream
- 1 confectioners' sugar
- 1 fresh lemon juice
Instructions:
1. In a large bowl, whisk together the flour, cloves, cinnamon, ginger, and baking soda; set aside. In another large bowl, beat together the butter, brown sugar, and golden syrup using a handheld mixer set to medium speed until the mixture is pale and fluffy, 1-2 minutes. Add the reserved spice mixture and the heavy cream in three alternating batches, beginning and ending with the spice mixture, until the dough just combines. Transfer dough to a work surface, divide in half, and shape each ealf into a flat disk. Wrap each disk in plastic wrap; refrigerate for 1 hour.
2. Heat oven to 350°F Unwrap 1 disk of dough and place on a floured work surface. using a rolling pin, roll dough to a 1/8" thickness. Cut out cookies using the cookie cutters of your choice and place cookies 2 inches apart on parchment paper-lined baking sheets. Repeat with remaining dough, rerolling scraps. Refrigerate for at least 20 minutes. Bake cookies, 1 sheet at a time, until browned and set, about 12 minutes. Transfer cookies to a wire rack and let cool.
3. Icing:
4. Whisk together confectioners' sugar, lemon juice, and egg white in a medium bowl until smooth. Transfer to piping bag; pipe icing onto cookies in a decorative pattern.
Title: Buttermilk Maple Spice Cake
Ingredients:
- 1 all-purpose flour
- 1/2 whole wheat flour
- 1 baking powder
- 1 baking soda
- 1/2 ground cinnamon
- 1/2 ground ginger
- 1/2 salt
- 1/4 ground cloves
- 1/4 ground nutmeg
- 2 eggs
- 2/3 buttermilk
- 1/2 pure maple syrup
- 1/3 blackstrap molasses
- 1
Instructions:
1. Preheat oven to 350°F.
2. Grease a 9-inch square baking pan.
3. Sift the flours, baking powder, baking soda, cinnamon, ginger, salt, cloves, and nutmeg, into a large bowl; set aside.
4. In another bowl, blend eggs, buttermilk, maple syrup, oil and molasses.
5. Make a well in the dry mixture and stir in the egg mixture, just until smooth; do not beat.
6. Pour the batter into the prepared pan and bake for 30 minutes, until a tester inserted into the center comes out clean.
7. Cool in the pan.
Title: Not Your Grandma's Rice Krispie Bars
Ingredients:
- 3 butter
- 16 miniature marshmallows
- 9
- 2/3
Instructions:
1. Melt butter and marshmallows in a large bowl in the microwave or a pot on the stove.
2. Mix in cake mix by the spoonful until all is mixed.
3. Mix in Rice Krispies until they are all coated in the goo.
4. Spray 9 x 12 pan with cooking spray.
5. Press into pan.
6. Top with sprinkles (I prefer nonpareils).
7. Let cool before serving.
Title: Coconut Almond Pound Cake
Ingredients:
- 2 sugar
- 2 flour
- 1 shortening
- 5 eggs
- 1 flaked coconut
- 1 1/2 baking powder
- 1/2 milk
- 1/4 salt
- 2 vanilla flavoring
- 1
Instructions:
1. In large bowl, cream shortening and sugar. Add egg yolks one at a time, beating well after each addition.
2. In separate bowl, sift together flour, baking powder and salt. Gradually add to shortening mixture.
3. Add milk, almond extract and vanilla. Mix well.
4. Beat egg whites until stiff peaks form. Gently fold into shortening/flour mixture.
5. Fold in coconut.
6. Spoon into 2 well greased and floured 9 x 5 loaf pans.
7. Place in COLD oven. Turn oven to 350° and bake for 1 1/2 to 1 3/4 hours. Test for doneness by inserting wooden pick in middle of cake.
Title: Pumpkin Layer Dessert
Ingredients:
- 1 1/2 graham cracker crumbs
- 1/4 brown sugar
- 1 ground ginger
- 1/2 butter
- 1 Cool Whip
- 8 cream cheese
- 1 powdered sugar
- 2 instant vanilla pudding
- 15 pumpkin
- 1 half-and-half
- 1 cinnamon
- 1/2 ginger
- 1/4 ground cloves
- 4 Cool Whip
- 1 cinnamon
Instructions:
1. LAYER ONE: Combine layer one ingredients and press in 13x9 dish and bake at 350 for about 10 minutes. Cool completely.
2. LAYER TWO: Combine all layer two ingredients and spread over cooled crust.
3. LAYER THREE: Pour the half and half in bowl with the pudding. Beat for 2 minutes. Let it stand for about 5 minutes. Stir in pumpkin and spices. Spread over cream cheese layer.
4. LAYER FOUR: Spread Cool Whip over the top and sprinkle with cinnamon.
Title: Chocolate or Carob Pudding (Vegan, Light)
Ingredients:
- 2 carob powder
- 3 cornstarch
- 2 vanilla extract
- 3 -4 butter
- 1/4 coconut oil
- 1 -3
Instructions:
1. Blend carob or cocoa powder with cornstarch in saucepan by mashing them together with a fork to flatten any small lumps.
2. Add small amounts of almond milk gradually, blending well after each addition.
3. Cook over medium heat, stirring frequently. You can start at a higher heat for the first one or two minutes, but keep stirring and lower the heat so as not to scorch the pudding at the bottom.
4. You can add the vanilla if using, at this point.
5. Bring to a boil, lower heat, and boil for 1 minute, stirring constantly. You may add your sweetener of choice now, or after pudding is cooked.
6. Add butter or coconut oil, if using, and stir to melt and blend. (I prefer to add virgin coconut oil at this point so that it doesn't cook).
7. Chill or serve warm.