lumicero/recipes-ing2inst huggingface dataset:
Title: Vegan Chilli Chocolate Truffles
Ingredients:
- 125 coconut cream
- 60 coconut oil
- 1 maple syrup
- 30 salt
- 1/4 cocoa powder
- 1
- 21
Instructions:
1. Heat coconut cream, coconut oil, salt, red chili flakes, and maple syrup in a sauce pan for a minute. Do not boil.
2. Turn off the heat and add the chocolate chips. Stir until chocolate is fully melted.
3. Leave to cool for about 15 minutes.
4. Transfer mixture to a bowl, cover, and refrigerate for 1-2 hours or until fully set.
5. Use a 1” ice cream scoop to form the cooled chocolate mixture into balls. Arrange on a plate and put in the freezer for about 15 minutes.
6. Roll each ball in cocoa powder to coat evenly.
7. Serve immediately or refrigerate.
Title: Double Chocolate Oatmeal Cookies
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/2 white sugar
- 1 egg
- 2 vanilla extract
- 1 1/4 all-purpose flour
- 1/4 cocoa powder
- 1/2 baking powder
- 1/2 baking soda
- 1/2 salt
- 1 quick-cooking oats
- 1
Instructions:
1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease or cover with foil a cookie sheet.
2. In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt and set aside.
3. In a large bowl, using an electric mixer, cream the butter and both sugars until fluffy.
4. Add the egg and the vanilla and mix until blended.
5. Stir in the flour mixture, then the oats. Dough will be very thick at this point.
6. By hand, mix in the chocolate chips.
7. Scoop by tablespoon onto the cookie sheet, leaving at least 2 inches between each cookie.
8. Bake on the middle rack of the oven for 10 minutes. Cookies may seem soft, but 10 minutes is the correct time in order to have chewy cookies.
Title: Applesauce Carrot Cake (7" Spring Form Pan)
Ingredients:
- 3/4 raisins
- 1 carrot
- 1 water
- 1/2 soft silken tofu
- 1/2 maple syrup
- 1 applesauce
- 1 1/2 cinnamon
- 3/4 allspice
- 3/4 clove
- 1/4 salt
- 3/4 all-purpose flour
- 1 1/2 baking soda
- 1 walnuts
- 1/2
Instructions:
1. Preheat oven to 350°F, and spray a 7" spring form pan with oil.
2. In a large sauce pan, simmer the raisins and ground carrots in the water over medium heat for about 7-10 minutes. Remove and put into a large bowl.
3. Add the oil, tofu, maple syrup, cinnamon, allspice, cloves and salt and stir well.
4. Add the flour, baking soda and nuts if using. Stir the mixture into the carrot blend.
5. Pour into your cake pan and cook for 45 minutes or until a wooden skewer stuck in the middle comes out clean.
6. Cool in the pan for 5 minutes, then remove the sides and cool further on a metal rack.
7. Ice and enjoy!
8. Bon Appetit!
Title: Checkerboard Cookies
Ingredients:
- 8 butter
- 1 sugar
- 1 egg
- 1 vanilla
- 2 1/2 flour
- 3
Instructions:
1. Cream butter and sugar.
2. Add egg vanilla and flour.
3. Remove dough from mixer and divide in half.
4. Add cocoa to one half.
5. At this point, you can divide the white dough in half and color red, green or whatever with a few drops of food coloring.
6. Roll dough between two sheets of plastic wrap into 7 inch squares, around 3/8" thick.
7. Slice into 9 3/4 inch wide strips.
8. Alternate colors, stacking 3 layers into checkerboard design. Wrap log in plastic. Make second log with reverse color pattern.
9. Chill logs 30 minutes in refrigerator or 15 minutes in freezer.
10. Preheat oven to 350°.
11. Slice logs into 1/4" cookies and bake for 10-12 minutes.
12. Cool two minutes on tray before removing to cooling rack.
Title: Jumbo Gingersnaps
Ingredients:
- 2 all-purpose flour
- 2 ground ginger
- 1 baking soda
- 1/2 ground cinnamon
- 1/2 salt
- 1/4 ground black pepper
- 3/4 vegetable shortening
- 1/2 sugar
- 1 egg
- 1/2 dark molasses
- 2 sugar
Instructions:
1. Preheat oven to 350°.
2. In medium bowl, combine flour, ginger, baking soda, cinnamon, salt, and pepper (if using).
3. In large bowl, with mixer at medium speed, beat shortening and 1/2 cup sugar until light and fluffy.
4. Beat in egg until blended; beat in molasses.
5. Reduce speed to low; beat in flour mixture just until blended.
6. Place remaining 2 tablespoons sugar on waxed paper.
7. Roll 1/4 cup dough into ball; roll in sugar to coat evenly.
8. Repeat for 10 balls.
9. Place balls 3 inches apart on ungreased cookie sheet.
10. (If you want smaller cookies, roll dough by slightly rounded tablespoons and place 2 inches apart on two ungreased cookie sheets).
11. Bake until set, about 15 minutes for large cookies, or 9 to 11 minutes for smaller cookies.
12. Cookies will be very soft and may appear moist in cracks.
13. Cool 1 minute on cookie sheets on wire racks.
14. Transfer to wire racks to cool completely.
Title: Peep's Super Sweet Pup Chow
Ingredients:
- 1 1/2 peanut butter
- 1/2 margarine
- 1 butter
- 1 chocolate chips
- 2 1/2 powdered sugar
Instructions:
1. Melt peanut butter, margarine and chocolate chips in a huge pot over med heat.
2. Pour cereal into pot and stir gently, coating cereal well.
3. Put the powdered sugar in a clean, large paper bag.
4. Add coated cereal and shake until coated well.
5. Let dry on long strip of wax paper.
Title: Triple Berry Butter Cake
Ingredients:
- 6 mixed berries
- 4 eggs
- 3 all-purpose flour
- 1 1/2 sugar
- 1 unsalted butter
- 1/3 heavy cream
- 2 baking powder
- 1 1/2 vanilla extract
- 1 lemon zest
- 1/2 salt
Instructions:
1. Preheat oven to 350 degrees and butter a 9X13" baking dish.
2. Combine butter and heavy cream in a small saucepan over medium-low heat. Cook until melted and warmed through, then allow to cool.
3. In a large bowl or mixer, beat together eggs, sugar, and salt until lightened in in color, and thick and ribbony, 4-6 minutes. Beating time doubles if using a hand mixer.
4. Mix in baking powder, vanilla, and lemon zest.
5. In batches, gradually add flour to batter and mix just until incorporated, then carefully fold in 5 cups of mixed berries.
6. Pour batter into greased baking dish and top with remaining berries.
7. Place in oven and bake 50-60 minutes, or until toothpick inserted in center comes out clean.
8. Remove from oven and let cool at least 15 minutes.
9. To remove from pan, run a knife around the edges of the pan and invert cake onto serving plate. Serve upside down, or right side up.
Title: Baked Custard With Coffee Sauce
Ingredients:
- 6 eggs
- 3 milk
- 1/2 sugar
- 2 vanilla
- 1/4 salt
- 1/2 water
- 1/4 light corn syrup
- 2 cornstarch
- 1 instant coffee crystals
- 1/4 vanilla
- 1
Instructions:
1. In a large mixing bowl use a rotary beater or wire whisk to lightly beat eggs just until mixed.
2. Stir in milk, sugar, 1-1/2 teaspoons vanilla, and the salt.
3. Place an ungreased 4-1/2- or 5-cup ovenproof casserole dish or ring mold, in a 13x9x2-inch baking pan.
4. (Or, place eight 6-ounce custard cups or individual molds in a large roasting pan.) Set the baking or roasting pan on the oven rack.
5. Pour the egg mixture into the mold (s).
6. Pour boiling or very hot tap water into the pan around the mold to a depth of 1 inch.
7. Bake in a 325* F.
8. oven for 35 to 45 minutes or until a knife inserted near the center comes out clean.
9. Remove mold (s) from water in pan.
10. Cool custard in the mold (s) on a wire rack.
11. Cover and chill in the refrigerator for 2 to 24 hours before serving.
12. In a saucepan combine water, corn syrup, cornstarch, and instant coffee crystals.
13. Cook and stir over medium heat until mixture is bubbly.
14. Cook and stir for 2 minutes more.
15. Remove mixture from heat.
16. Stir in the 1/4 teaspoon vanilla and, if desired, coffee liqueur.
17. Cover and chill sauce in the refrigerator until serving time.
18. To serve, remove custard from mold (s).
19. Serve sauce with chilled custard.
20. Serves 8.
Title: Grilled Pineapple With Vanilla Cinnamon Ice Cream
Ingredients:
- 1 pineapple
- 3 light brown sugar
- 1/2 cinnamon
- 1 fresh ginger
- 1 vanilla ice cream
- 1/4 milk
- 2 brown sugar
- 1/4 cinnamon
Instructions:
1. Pineapple:.
2. Peel pineapple, remove and discard pineapple core. Cut pineapple into halves lengthwise.
3. Combine brown sugar, cinnamon, and ginger and rub evenly over pineapple.
4. Heat grill to medium-high. Place pineapple on grill. Grill, covered with lid, 5 to 7 minutes on each side.
5. Remove from grill, cut into 1/4 inch slices. Serve with vanilla cinnamon ice cream.
6. Ice cream:.
7. Stir together all ingredients. Freeze 1 hour.
Title: Fresh Fruit With Basil
Ingredients:
- 1/2 sugar
- 1/2 water
- 1/4 honey
- 1 vanilla extract
- 2 cornstarch
- 1 water
- 2 orange zest
- 2 fresh basil
- 4
- 1/3
- 3
Instructions:
1. In a saucepan, combine sugar, 1/2 cup water, honey and vanilla. Bring to a boil, stir to dissolve sugar; reduce heat. Simmer, uncovered for 5 minutes.
2. Combine the cornstarch and 1 tablespoon cold water; add to saucepan. Cook and stir until thickened and bubbling. Cook and stir for 2 additional minutes. Cool Slightly.
3. Add orange juice and liquid vanilla.
4. Place fruit and basil in large bowl; pour syrup mixture over fruit, stirring gently. Cover and let stand about 1 hour or until cooled to room temperature or chill several hours, stirring once or twice.
5. If using bananas, slice and add just before serving.
6. Serve fruit over a 1/2 cup sherbet.
7. Cooking time does not include chilling time.
Title: Quick Warm Fruit Salad
Ingredients:
- 1 cantaloupe
- 1 pawpaw
- 1 kiwi fruit
- 2 strawberries
- 2 -3 banana
- 1/2 cinnamon
- 2 -4
- 1
Instructions:
1. Put all fruit into a cup.
2. Add custard and cinamon.
3. Stir.
4. Put in microwave for 30 seconds.
5. Enjoy.
Title: Lady Arianna's Sweet Revenge Brownies
Ingredients:
- 1/4 unsalted butter
- 3 unsalted butter
- 6 instant coffee
- 4 vanilla
- 2 sugar
- 2 flour
- 1 baking powder
- 1 salt
- 3/4
- 1/2
- 1
- 1/4
Instructions:
1. Preheat over to 350 degrees F.
2. Melt the butter, 6 oz of the semi-sweet chocolate and the unsweetened chocolate in a pan set over simmering water. Cool slightly.
3. In a large bowl, stir together (don’t beat) eggs, coffee powder, vanilla and sugar. Add melted chocolate mixture and stir gently until well mixed. Cool to room temperature.
4. Sift together flour, salt, baking powder. Add to the chocolate mixture. Toss walnuts and remaining 4 oz semi-sweet chocolate chips together, and stir into batter.
5. Grease and flour a baking pan (9x9” for brownies that are thick, 9x12” for regular sized ones). Spread batter evenly in pan.
6. Bake 20 minutes in top oven shelf. Switch to middle shelf and bake another 10-15 minutes. Allow to cool before serving.
Title: Perfect Pie Pastry Every Time
Ingredients:
- 5 1/4 all-purpose flour
- 1 1/2 salt
- 2 1/3 shortening
- 1 egg
- 1 white vinegar
Instructions:
1. In a large bowl, combine flour with salt. Using pastry blender or 2 knives, cut in lard until mixture resembles fine crumbs with a few large pieces.
2. In measuring cup and using fork, beat together egg and vinegar until well blended. Add enough ice water to make 1 cup.
3. Stirring briskly with fork, gradually add just enough egg mixture, 1 tablespoons at a time, to a flour mixture to make dough hold together.
4. Divide into 6 portions and press each into ball.
5. Wrap in plastic wrap and refrigerate for 30 minutes. (Dough can be refrigerated for up to 1 week, or frozen for up to 3 month).
6. Let cold pastry stand 15 minutes at room temperature before rolling out.
7. Makes enough for three 9 inch double crust.
Title: Best Flourless (Almost) Chocolate Cake
Ingredients:
- 200 chocolate
- 14 butter
- 7/8 sugar
- 1 flour
- 5 eggs
Instructions:
1. Break chocolate and cut butter into small cubes and place it all in a bowl, place in a microwave oven and dissolved until the chocolate and butter is smooth.
2. Mix in sugar. Add one egg at a time and stir. Add a tablespoon of flour and mix well again.
3. Poured into a butter and floured cake pan and cook at 375 degrees for 20 minute Then examine the cake, checking if it is done by using a toothpick. Continue to bake until the toothpick comes out clean or almost clean. Take out and leave to cool.
Title: Flourless Chocolate Cake (With Stevia)
Ingredients:
- 14 stevia
- 3/4 vanilla
- 2 lemon juice
- 10 stevia
- 1
- 10
- 1/2
Instructions:
1. Melt chocolate and spread in double boiler or in microwave.
2. Allow to slightly cool.
3. Beat yolks and 1 tsp stevia until smooth, stir in vanilla and lemon juice then blend in chocolate mixture.
4. Blend egg whites in large mixer bowl until peaks are formed. Gradually add 1/2 tsp stevia, beat until stiff peaks form.
5. Stir 1°C whites into chocolate mixture and then fold in remaining whites.
6. Pour into 10-12" pan, greased, floured, wax paper lined.
7. Bake at 250 for 2 1/2 hours, allow to completely cool before serving.
Title: Cute Easter Cupcakes
Ingredients:
- 12 flaked coconut
- 1 jelly beans
- 3 -6
- 48
Instructions:
1. In a large ziplock bag, place coconut with a few drops of green food coloring.
2. Shake until coconut is light green.
3. Place some green coconut on each cupcake, pressing firmly so it adheres to the frosting.
4. Place a few jellybeans on each cupcake.
5. Bend pipe cleaners in a arch.
6. Place into cupcake to resemble a basket handle (you may have to cut pipe cleaners in half if they are long).
7. The final cupcake should resemble an easter basket.
8. Hint: I use 2 cupcake papers for each cupcake so the "basket" is a pretty color.
Title: Sugarless Heart Cookies
Ingredients:
- 3/4 margarine
- 1 sugar-free mixed fruit gelatin
- 1/4 egg substitute
- 1 vanilla extract
- 1 3/4 all-purpose flour
- 1/2 baking powder
Instructions:
1. In a mixing bowl, cream margarine and gelatin.
2. Beat in egg substitute and vanilla.
3. Add flour and baking powder; mix well. Chill for 1 hour.
4. Roll out on a lightly floured surface to 1/4-in. cookie cutter.
5. Place on ungreased baking sheets. Bake at 400° for 6-7 minutes or until bottoms are lightly browned and cookies are set.
6. Cool on wire racks. Yield: 6 dozen.
Title: Fresh Fruits Flambe
Ingredients:
- 1 butter
- 2 brown sugar
- 2 oranges
- 1 grapefruits
- 4 pineapple chunks
- 2 fresh strawberries
- 4 Grand Marnier
- 6 cognac
- 6
- 1
Instructions:
1. Melt the butter in a flambe pan.
2. Add sugar and stir over medium heat until the mixture begins to caramelize.
3. Add the orange and pineapple juice and bring to a boil.
4. Add the pieces of fruit and stir to blend well with the caramel.
5. Pour in the Maraskina, Grand Marnier and Cognac and flame.
6. Allow the liquid to thicken slightly, but do not overcook the fruit.
Title: Gluten Free Fruitcake
Ingredients:
- 1 1/2 brazil nuts
- 1 1/2 pecans
- 1 1/2 dates
- 1 dried fig
- 1 sultana
- 2/3 polenta
- 2/3 sugar
- 3/4 raisins
- 3/4 eggs
- 1/2 vanilla essence
- 3 salt
- 1
- 1/2
Instructions:
1. Combine nuts, dates and all other fruit ingredients.
2. Add in polenta and sugar. Mix well.
3. Blend in eggs, vanilla and salt to form a stiff dough.
4. Spoon into a greased and lined loaf tin. Smooth top.
5. Bake in slow oven (150C) for 2 1/2 hours.
6. Cool for 10 minutes and transfer to wire rack to cool.
7. Wrap in foil and store in fridge.
Title: Coffee Liqueur Microwave Cake
Ingredients:
- 125 butter
- 160 caster sugar
- 2 eggs
- 325 self-raising flour
- 60 milk
- 180 sugar
- 180 water
- 180 coffee
- 20
Instructions:
1. Grease a microwave ring pan and line with paper towel by cutting a neat circle in the centre of the paper towel.
2. (i often just spray it with non stick spray) Cream the butter and caster sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Sift the self-raising flour and cocoa and fold into egg mixture alternately with milk.
5. Pour mixture into prepared tin and cook on high for 5 minutes.
6. Stand for a minute before turning out onto cooling rack.
7. Pour the hot syrup over the hot cake.
8. When cool, decorate with whipped cream and fresh fruit or grated chocolate.
9. Coffee Syrup:
10. Combine all the ingredients for the sauce in a jug, except the liqueur.
11. Boil in the microwave on high for 3 minutes, stirring often to dissolve the sugar.
12. Add coffee liqueur and pour over hot cake.
Title: Rice Pudding
Ingredients:
- 4 water
- 2 rice
- 1 cinnamon
- 1/2 salt
- 1/2 milk
- 2 cinnamon
- 1 raisins
Instructions:
1. Mix water, rice and cinnamon stick. Let this mixture stand for about an hour; rice will be tender.
2. Cook over low heat for 25 minutes. When rice is cooked, add sugar, salt and milk. Continue cooking for another 40 minutes until rice is sticky. Remove cinnamon stick.
3. Pour into baking dish. Stir in cinnamon and raisins. Bake at 375 for 25 minutes. Serve with whipped cream.
Title: Country Pound Cake
Ingredients:
- 1/3 sugar
- 3 eggs
- 3 crushed pineapple
- 1 pecans
- 2 all-purpose flour
- 1 baking soda
- 3 salt
- 2 cinnamon
- 1 vanilla
- 1 maraschino cherry
- 1 1/2
- 1
Instructions:
1. Mix oil, sugar, and eggs.
2. Add pineapple, banana, and pecans.
3. In a separate bowl, mix flour, baking soda, and salt. . Add to sugar mixture.
4. Add cinnamon, vanilla, and cherries.
5. Pour into a tube pan and bake at 325 to 350 for 1 1/2 hours.
Title: Pebbles Dino Smores
Ingredients:
- 10 graham crackers
- 1 1/4 butter
- 6 margarine
- 1 miniature marshmallows
- 1 marshmallows
- 12
Instructions:
1. Line 13 x 9 inch pan with foil; grease bottom and sides. Place grahams in single layer on bottom, cutting grahams to fill pan. Coarsely crush remaining grahams; set aside.
2. Microwave chocolate and 2 tablespoons butter in microwavable bowl on high 2 minutes; stir until chocolate is melted. Spread half of the chocolate in thin layer over grahams.
3. Microwave remaining 4 tablespoons butter in 4 quart microwavable bowl on high 45 seconds or until melted. Add miniature marshmallows; toss to coat. Microwave 1 1/2 minutes until marshmallows are completely melted, stirring after 45 seconds. Add cereal; mix well.
4. Press gently over chocolate-covered grahams to form even layer. Top with marshmallow halves, cut side down, and crushed grahams. Drizzle with remaining chocolate. Cool; cut into squares.
Title: Pecan Chewies
Ingredients:
- 1 butter
- 1 granulated sugar
- 1 light brown sugar
- 2 eggs
- 2 self-rising flour
- 1 pecans
- 2 vanilla
Instructions:
1. Preheat the oven to 300 degrees.
2. Melt butter, add sugars, and blend well by hand (no mixer). Add beaten eggs, stir well. Add flour and stir until all lumps are gone. Add pecans and vanilla.
3. Pour into a greased and floured 9 x 13 baking dish.
4. Bake approximately 40 to 50 minutes being cautious not to over cook. You want them to remain chewy, hence the name! Cut upon cooling.
Title: Cream Cheese Banana Pudding
Ingredients:
- 4 milk
- 2 instant banana pudding mix
- 1 cream cheese
- 1/3 sugar
- 1 1/2 Cool Whip
- 1 bananas
- 4
Instructions:
1. In a large bowl combine milk and pudding mix according to package directions.
2. In a small bowl stir together cream cheese and sugar until smooth.
3. Stir into pudding mixture (I use the mixer).
4. Fold in cool whip (I just stir it good).
5. In a 13x9x2 inch baking dish layer half the cookies,half the bananas and half the pudding mixture.
6. Repeat layers.
7. Cover and refrigerate 2 hours.
Title: Chocolate Rum Balls
Ingredients:
- 1 corn syrup
- 3 rum
- 1/2 powdered sugar
- 11
- 1/2
- 2
Instructions:
1. Melt chocolate over very low heat or in a double boiler. Add corn syrup and alcohol (REMOVE FROM HEAT SOURCE AND BE VERY CAREFUL WITH ALCOHOL AND AN OPEN FLAME).
2. In a large bowl, combine crushed wafers, powdered sugar and one cup of the chopped nuts. Add chocolate mixture to the crumb mixture and stir well.
3. Let stand 30 minutes and then stir again. Shape into 1" balls then roll into remaining nuts. Store in a very tightly sealed container in the refrigerator for at least 3 days for best flavor.
Title: Pineapple Teacake
Ingredients:
- 450 pineapple chunks
- 90 butter
- 3/4 white sugar
- 3 eggs
- 1 1/2 self raising flour
- 1 salt
- 1/2 milk
- brown sugar
- cinnamon
Instructions:
1. Preheat the oven to 180Celcius (350 Fahrenheit) and grease and flour a 9 inch baking pan.
2. Retain 2 tbsp butter, cream the remainder with sugar.
3. Beat in the eggs separately, then stir in flour, salt and milk.
4. Stir in pineapple pieces.
5. Pour the batter into the pan.
6. Bake for about 50 minutes.
7. While still hot, turn out and spread with reserved butter and sprinkle with a mixture of brown sugar and cinnamon.
Title: Hg's Apple Pie Pockets - Ww Points = 2
Ingredients:
- 4 apples
- 1/2 vanilla extract
- 1 brown sugar substitute
- 1/2 artificial sweetener
- 2 cinnamon
- 2 cornstarch
Instructions:
1. In a small covered saucepan, cook sliced and peeled apples in 1/4 cup of water until tender (2-3 minutes). Remove from heat and drain water.
2. Into 1/4 cup of COLD water, mix vanilla, no-cal sweetener, cinnamon and cornstarch. Cook and stir until thickened to a caramel-sauce-like consistency (adding a few drops more water if it gets too thick). Remove from heat and stir apples into mixture.
3. Stuff 4 warm pita halves (30 seconds in the microwave should do it) with mixture.
Title: Raspberry Peach Cupcakes
Ingredients:
- 1 white chocolate chips
- 6 butter
- 1 milk
- 1 eggs
- 3 vanilla extract
- 1 fresh raspberry
- 1 butter
- 1/2 confectioners' sugar
- 1/2 lemon juice
- 1/2 fresh raspberry
- 3
- 2
Instructions:
1. In a microwave-safe bowl, combine the chips and butter.
2. Microwave at 70% power until melted; stir until smooth.
3. In a large mixing bowl, combine the cake mix, milk, eggs, vanilla and melted white chocolate chips; beat on low speed for 30 seconds.
4. Beat on medium for 2 minutes.
5. Fold in the raspberries and peaches.
6. Fill paper lined muffin cups three-fourts full.
7. Bake at 350 for 15-20 minutes or until a toothpick comes out clean.
8. Cool for 10 minutes before removing from pans to wire racks to cool completely.
9. For frosting, in a small mixing bowl, beat the butter, confectioners' sugar and lemon juice until smooth.
10. Frost cupcakes.
11. Top with fruit if desired.
Title: Apple Cake
Ingredients:
- 1 1/4 white flour
- 1 wheat flour
- 1 white sugar
- 3/4 brown sugar
- 1 cinnamon
- 2 baking powder
- 1 salt
- 1/2 baking soda
- 3/4 vanilla
- 1 eggs
- 3 apples
- 2
- 3/4
Instructions:
1. Spoon flour into a measuring cup, level off.
2. Blend all ingredients until moistened.
3. Beat for 3 minutes.
4. By hand stir in the apples and nuts.
5. Pour into a prepared 12 cup fluted tube pan, greased generously with shortening.
6. Bake at 325 degrees for 50-65 minutes, until a toothpick comes out clean, when inserted.
7. Cool upright, in pan for 15 minutes.
8. Place on serving plate.
9. Glaze with 1/2 cup powdered sugar, 1/4 tsp vanilla and 2-3 tsp.
10. of milk.
11. Spoon glaze over cake.
Title: Amaretto Raisin Bundt Cake
Ingredients:
- 1 sour cream
- 1/2 margarine
- 1/4 water
- 1/2 Amaretto
- 1/3 eggs
- 3 raisins
- 2 pecans
- 1 sugar
- 1 cornstarch
- 1 1/2 water
- 4 butter
- 1 1/2 Amaretto
- 4 lemon juice
- 1/4 raisins
- 2
- 1/2
Instructions:
1. Heat over to 325. Grease bundt pan.
2. Comine all ingredients except fruit, raisins and nuts. Blend and beat 2 minutes at medium speed. Fold in fruit, raisins and nuts. Pour into pan.
3. Bake for 70 - 80 minutes. Cool completely.
4. Sprinkle topping packet over cake.
5. Sauce: Mix sugar and cornstarch in saucepan. Stir in water. Over medium heat, stirring constantly, heat to boiling, boil 1 minute. Remove from heat; stir in margarine and Amaretto, juice and raisins. Serve warm over chilled cake.
Title: Creamy Vanilla Frosting..." the Best"
Ingredients:
- 1 1/4 butter
- 6 icing sugar
- 3/4 vanilla
- 2
Instructions:
1. In large bowl, beat butter until fluffy.
2. Alternately beat in sugar and cream, making 3 additions of sugar and 2 of cream.
3. Beat in vanilla.
Title: Sweet and Salty Cookies
Ingredients:
- 1 butter
- 1 margarine
- 1 granulated sugar
- 2 light brown sugar
- 6 eggs
- 9 chocolate chips
- 1/2 all-purpose flour
- 2 baking soda
- 1
Instructions:
1. Preheat the oven to 350.
2. In a large bowl, cream together the butter, sugars, and eggs until light and fluffy, using an electric mixer. Then, stir in the chocolate chips, potato chips, nuts, and flour.
3. Shape the dough into walnut sized pieces and place on a cookie sheet.
4. Bake for 10-12 minutes or until lightly browned. Cool on a wire rack.