lumicero/recipes-ing2inst huggingface dataset:
Title: Gingerbread Guinness Cupcakes
Ingredients:
- 1 light molasses
- 1 baking soda
- 1 1/2 all-purpose flour
- 2 ground ginger
- 2 baking powder
- 1 1/2 ground cinnamon
- 3/4 ground cloves
- 1/4 ground nutmeg
- 1/4 ground cardamom
- 1/8 eggs
- 3 sugar
- 1/2 dark brown sugar
- 1/2
- 3/4
Instructions:
1. Preheat oven to 180C (350°F). Line 2 muffin trays with 18 cupcake liners.
2. Bring stout and molasses to boil in heavy medium saucepan over high heat.
3. Remove from heat; stir in baking soda.
4. Let stand 1 hour to cool completely.
5. Whisk flour and next 6 ingredients in large bowl to blend.
6. Whisk eggs and both sugars in medium bowl to blend.
7. Whisk in oil, then stout mixture.
8. Gradually whisk stout-egg mixture into flour mixture. Stir in fresh ginger if adding it in cake.
9. Divide batter among prepared cupcake liners.
10. Bake until tester inserted into centers of cakes comes out clean, about 25 minutes.
11. Cool cupcakes on racks. Allow to cool completely before icing.
Title: Creamy Cherry Delight
Ingredients:
- 2 cream cheese
- 1 sour cream
- 6 granulated sugar
- 2 vanilla extract
- 1 cherry pie filling
Instructions:
1. break up cream cheese and put in kitchenaid.
2. add 1 c sour cream
3. add vanilla.
4. add sugar you may add a tablespoon more or so if you wish.
5. blend on 4 or medium until smooth and well blended.
6. Fold in cherry pie filling or make layers of cream and cherries.
7. chill in fridge and enjoy!
Title: Summer Pudding
Ingredients:
- 2 mixed berries
- 1/2 water
- 1 vanilla bean paste
- 1 1/2 sugar
- 8 of fresh mint
- 1
Instructions:
1. Prepare the fruit by stoning and halving the cherries, removing stems from the red and black currants, and hulling and quartering the strawberries. Keep each type of fruit separate at this stage.
2. In a large heavy-bottomed pan add the cherries, water, vanilla paste, and sugar over a low heat, and stir until the sugar dissolves. Let the cherries simmer until they start to soften. Add the strawberries and blackberries and stir; simmer 2 to 3 minutes, and then add the blueberries, red currants, black currants, and finally the raspberries. Remove from the heat, and carefully strain the fruit into a colander, reserving the poaching syrup in a separate bowl.
3. Cut the crusts off the bread, and cut a circle from 1 slice of the bread to fit the bottom of the pudding basin. Dip the bread into the poaching syrup and place it into a 1-quart pudding basin or soufflé dish. Cut all but 2 of the remaining 7 bread slices in half, dip them into the syrup, and line the sides of the basin, overlapping each piece slightly.
4. Once the basin is completely lined, spoon the fruit into the center and fill the basin to the top. Place the 2 remaining pieces of bread on top of the fruit. Place a saucer that fits snugly inside the basin on top of the bread. Weigh down the top of the pudding by placing something like a large can of tomatoes on top of the saucer. Refrigerate 6 to 8 hours or overnight along with any remaining poaching syrup.
5. Run a spatula around the edges of the pudding, and invert it onto a serving plate. Pour the remaining syrup over the top, and allow the syrup to run down the sides. Garnish with sprigs of mint and serve with the clotted cream.
Title: Thermomix Tropical Sorbet
Ingredients:
- 1 pineapple chunk
- 1 orange
- 1
- 300
Instructions:
1. Place all the fruit and about half the ice in the TM bowl. Slowly turn the dial from 1-10 - take about 20 seconds. Use the spatula to make sure the mixture mixes all the way to the bottom.
2. Add in the remaining ice. Slowly turn the dial from 1-10 as above.
3. Serve immediately!
Title: German Chocolate Brownies
Ingredients:
- 1 butter
- 2 sugar
- 4 eggs
- 1 1/2 vanilla
- 1/2 flour
- 1 1/3 salt
- 1/2 chocolate chips
- 1 sugar
- 1 evaporated milk
- 3 butter
- 1 vanilla
- 1 flaked coconut
- 1/2 pecans
- 1
- 1 1/2
- 1
Instructions:
1. For the Brownies:
2. Cream butter and sugar together. Add eggs and blend well. Add vanilla, salt, cocoa and flour. Don't overbeat. Pour into a greased 9x13-inch glass baking pan. Bake at 350°F for 20-25 minutes. Let cool.
3. Melt chocolate chips in microwave for 1 minute and drizzle with a spoon over brownies.
4. Melt caramel-flavored bits in microwave for 1 minute and drizzle over chocolate.
5. For the Frosting:
6. Combine egg yolks, sugar, milk, butter, and vanilla in a large saucepan. Cook and stir over medium heat until thickened, about 12 minutes (Make sure to stir consistently for at least 10 minutes). Add coconut and pecans. Beat until thick enough to spread. Pour over top of brownies. You may want to place in the refrigerator to harden.
7. I drizzled some melted chocolate over the brownies and topped with pecans.
Title: Chocolate and Grand Marnier Creme Brulée
Ingredients:
- 5 icing sugar
- 1 Grand Marnier
- 2 vanilla extract
- 3 -4 icing sugar
- 1 -2
- 1
- 4
Instructions:
1. Preheat the Oven to 325ºF.
2. Whisk together egg yolks and 1 cup icing sugar until the mixture thickens and is a pale yellow.
3. Simmer the cream over low heat, melting the chocolate in it.
4. Add vanilla extract and Grand Marnier to cream and remove from heat.
5. Slowly add the cream to the egg mixture, whisking continually to prevent curdling.
6. Divide mixture between four ramekins.
7. Place ramekins in a cake pan and fill with water about halfway up the outside of the ramekins. Bake until edges begin to set, about 40 minutes.
8. Cool at room temperature, and then refridgerate for at least two hours.
9. Before serving, turn on the broiler and allow it to heat up.
10. Sprinkle the remaining 4 tablespoons of icing sugar over the tops of the creme brulées covering them evenly.
11. Broil until the sugar caremelizes, be careful not to let it burn. It should be cool under the carmelized sugar (the ramekin won't be though!).
Title: Gelatin Poke Cake
Ingredients:
- 1 fat free egg substitute
- 1/2 light sour cream
- 1/3 nonfat sour cream
- 1 boiling water
- 1 water
- 1/2 fat-free cool whip
- 2 -3
Instructions:
1. Preheat oven to 350*F.
2. Coat 9x13 inch baking pan with nonstick cooking spray.
3. In a large bowl, prepare cake mix, using egg substitute for 3 eggs called for and the sour cream in place of the oil called for, and adding the amount of water called for on the box.
4. Pour into prepared baking pan.
5. Bake for 30-35 minutes, or until toothpick comes out clean.
6. Cool cake in pan for 15 minutes; then pierce the top of the cake with a kitchen fork at 1/2-inch intervals.
7. Meanwhile, in a medium bowl, dissolve gelatin in boiling water.
8. Add cold water.
9. Carefully pour gelatin mixture over the cake.
10. Chill for about 3 hours.
11. Spread Cool Whip over top.
Title: Sarah's Pumpkin Bars
Ingredients:
- 1 eggs
- 4 pumpkin
- 2 sugar
- 2 flour
- 2 baking powder
- 2 baking soda
- 1 salt
- 1/2 clove
- 1/4 cinnamon
- 2
Instructions:
1. Blend oil, eggs and pumpkin together, then add sugar and beat. Once that is fully mixed, add the remaining ingredients.
2. Pour into a greased and floured jelly roll pan (deep cookie sheet).
3. Bake at 350 for 20 minutes.
4. Frost with cream cheese icing.
Title: Praline Dip
Ingredients:
- 1 1/2 pecans
- 1/4 butter
- 1 1/4 light brown sugar
- 3/4 light corn syrup
- 3 all-purpose flour
- 1 evaporated milk
Instructions:
1. Preheat oven to 300º.
2. Spread pecans in a single layer on baking sheet and toast for 15 minutes, stirring occasionally. Let stand until cool.
3. Melt butter in saucepan and stir in brown sugar, corn syrup and flour.
4. Bring to a boil and reduce the heat to low.
5. Simmer for 5 minutes, stirring constantly.
6. Remove from heat and let stand until lukewarm.
7. Add the evaporated milk and pecans gradually to the brown sugar mixture, stirring constantly.
8. Serve warm with red and green apples for an appetizer or drizzle over ice cream for dessert.
Title: Danish Apple and Prune Cake
Ingredients:
- 125 butter
- 170 sugar
- 2 eggs
- 100 self-raising flour
- 80 vanilla essence
- 125 baking powder
- 1 prunes
- 1/2 walnuts
- 12 sugar
- 100 green apples
- 5 butter
- 2 cinnamon
- 25
- 1
Instructions:
1. Preheat oven to 375F / 190°C.
2. Cream together 125g butter and 170g sugar.
3. Add well beaten aggs, almonds, self-raising flour, milk, vanilla and baking powder.
4. Alternatively, place all these ingredients in a food processor for 10 seconds. Run a spatula around the bowl and process for a further 5 seconds.
5. Either way, place the batter into a well greased 23 cm torte tin.
6. Stone prunes and coarsely chop and place on batter.
7. Mix walnuts with 2T sugar and spoon over the batter.
8. Thinly slice apples and place over the top of the walnuts.
9. Bake the cake for 40 minutes.
10. Carefully remove the cake from the oven by pulling out the rack it is sitting on.
11. Quickly sprinkle over the apples 3T sugar, cubed butter and cinnamon.
12. Slide the cake back into the oven and bake for a further 15 to 20 minutes or until a skewer comes out clean from the centre of the cake.
13. Serve the cake with whipped cream.
Title: Cranberry-Apple Crisp
Ingredients:
- 1 flour
- 1 old fashioned oats
- 2/3 brown sugar
- 1/2 butter
- 8 -9 granny smith apples
- 2 cranberries
- 1 1/4 sugar
- 7 flour
- 1 1/2 cinnamon
- 1 nutmeg
- 7 butter
Instructions:
1. Set oven to 350 degrees.
2. Butter a 13 x 9-inch baking pan.
3. For the topping: Mix the flour, oats and brown sugar together until well combined.
4. Add in the cold butter and mix with fingers until it resembles coarse meal; place in the refrigerator while preparing the fruit layer.
5. To make the fruit: mix apples, cranberries, sugar, flour and cinnamon in a large bowl.
6. Add in the 7 tablespoons cold butter pieces and toss to combine.
7. Transfer to prepared baking dish.
8. Crumble the topping over fruit.
9. Bake for about 1 hour, or until apples are desired tenderness.
10. Cool slightly and serve with ice cream.
11. **NOTE** if you find that the topping is over-browning, then cover with foil.
Title: Chocolate Soufflé Cake
Ingredients:
- 8 unsalted butter
- 8 eggs
- 2 sugar
- 8 vanilla extract
- 1 salt
- 1 powdered sugar
- 1/4
Instructions:
1. Position oven rack 1/3 up from the bottom of the oven; preheat to 300°.
2. Butter a 10-inch Bundt pan; then sprinkle granulated sugar all over the pan; shake the pan to coat it thoroughly with sugar, and invert it over a piece of paper and tap to shake out excess.
3. Then sprinkle 1-2 teaspoons of sugar evenly in the bottom of the pan; set aside.
4. Coarsely chop the semisweet chocolate and place in the top of a large double boiler over hot water on medium heat.
5. Cut up the butter, and add it and the oil to the chocolate; cover and let cook until almost completely melted.
6. Then stir, or whisk, until completely melted and smooth; remove from the hot water.
7. In a bowl, stir the yolks a bit with a wire whisk just to mix.
8. Then gradually, in a few additions, whisk about half of the hot chocolate mixture into the yolks, and then, off the heat, add the yolks to the remaining hot chocolate mixture and mix together (the mixture will thicken a bit as the heat from the chocolate cooks the eggs).
9. Add in the sugar and vanilla; stir to mix; set aside.
10. In the large bowl of an electric mixer, add the salt to the egg whites; beat until the whites hold a point but are not stiff or dry.
11. Fold a few large spoonfuls of the whites into the chocolate mixture.
12. Then add the chocolate mixture to the whites and fold together gently only until incorporated.
13. Gently turn the mixture into the prepared pan.
14. Bake for 2 ¼ hours; during baking the cake will rise and then sink; it will sink more in the middle than on the edges; that is as it should be.
15. Remove from the oven and without waiting, cover the cake with an inverted serving plate.
16. Hold the pan and the plate firmly together, and turn them over.
17. The sugar coating in the pan forms a crust and the cake will slide out of the pan easily.
18. Serve while still hot; if desired, cover the top of the cake generously with powdered sugar, sprinkling it on through a fine strainer held over the cake; brush excess sugar off the plate.
19. *When cutting the cake it will crumble a bit as you cut through the bottom crisp crust; don’t try to cut thin slices; do try to cut with a serrated knife.
20. *May top with chilled whipped cream.
Title: Easy Blueberry Dream Dessert
Ingredients:
- 2 all-purpose flour
- 1 light brown sugar
- 1 butter
- 3/4 Cool Whip
- 1
- 8
Instructions:
1. Melt the butter.
2. In a mixing bowl blend together the oats, flour and brown sugar.
3. Add the melted butter and mix again.
4. Line the bottom of an 8" pan with the oatmeal mixture, reserving about 1/2 cup for the topping.
5. Add the blueberry pie filling on top and then sprinkle with the 1/2 cup reserved oat mixture.
6. Bake 350 degreese for 45 minutes.
7. Optional: Serve with whipped cream or Cool Whip.
Title: Vegan Chocolate Mousse
Ingredients:
- 349 soft silken tofu
- 1/2 semisweet vegan chocolate chips
Instructions:
1. In the microwave, at 60% power, melt chocolate chips in a glass bowl.
2. Poor silken tofu in food processor, whip until silky smooth.
3. Poor melted chocolate in silken tofu. Whip until well blended.
4. Refrigerate until set (30 minutes).
5. ENJOY!
Title: Cinnamon Football Cookies
Ingredients:
- 1/2 brown sugar
- 1/2 butter
- 1 margarine
- 1 1/2 vanilla
- 1/2 all-purpose flour
- 1/8 ground cinnamon
- 24 salt
- 1/2 powdered sugar
- 1 1/2 - 3 water
Instructions:
1. Heat oven to 350ºF.
2. Mix brown sugar, butter and vanilla in large bowl. Work in flour, cinnamon and salt until dough holds together.
3. Shape dough by scant tablespoonfuls around almonds to form football shapes. Place about 1 inch apart on ungreased cookie sheet. Bake 12 to 14 minutes or until set but not brown. Remove from cookie sheet. Cool completely.
4. Place Easy Decorating Glaze in decorating bag filled with writing tip #3. Make football laces on cookies.
5. Easy Decorating Glaze:.
6. Mix powdered sugar and just enough water to make paste that can be piped from decorating bag.
Title: Mango Tropical Delight cake
Ingredients:
- 1 mango
- 1 banana
- 1 crushed pineapple
- 3 eggs
- 1 butter
- 125 caster sugar
- 1 self raising flour
- 2
Instructions:
1. Grease a square cake pan (23cm) and line with baking paper.
2. Combine the mango, banana and pineapple in a large bowl and mix well.
3. Add the eggs, coconut, butter, sugar and flour.
4. Mix until combined.
5. Pour into prepared pan and bake at 180 degrees C for 40 minutes, or until cooked.
6. Stand cake in the pan for 5 minutes, before turning out onto a rack to cool.
7. Serve decorated with extra mango and wedges of lime.
Title: Evelyn Vandertook's Sugar Cookies
Ingredients:
- 1 1/2 confectioners' sugar
- 1 butter
- 1 egg
- 1 vanilla
- 1/2 flour
- 2 1/2 baking soda
- 1 cream of tartar
- 1
Instructions:
1. Cream sugar and butter.
2. Mix in egg and flour.
3. Blend dry ingredients and stir in .
4. Refrigerate 2 or 3 hours.
5. Divide dough in half and roll out. ("You must roll out on lightly floured pastry cloth about 3/16 inch thick." - I guess that means get out the cookie cutters?).
6. Place on lightly greased baking sheet.
7. Bake 7-8 minutes in a 375°F oven.
Title: Fresh Apple Cake
Ingredients:
- 1 1/4 sugar
- 2 flour
- 3 eggs
- 3 vanilla
- 2 salt
- 1 baking soda
- 1 apples
- 2 flaked coconut
- 1 dates
- 1
Instructions:
1. Mix eggs, oil and sugar and blend well.
2. Add flour,salt and soda until well mixed.
3. Add vanilla, chopped apples and nuts (also coconut and dates, if desired).
4. Put into greased 8 or 9 inch tube or bundt pan.
5. Bake at 350 degrees for 1 hour 15 minutes or until tested done.
Title: Irish Bread Pudding With Whiskey Caramel Sauce
Ingredients:
- 1/2 raisins
- 3/4 milk
- 3/4 granulated sugar
- 1 vanilla extract
- 1 evaporated milk
- 1 eggs
- 2 coarse salt
- 1/2 ground cinnamon
- 16 granulated sugar
- 2 butter
- 1 1/2 cream cheese
- 1/4 milk
- 2 coarse salt
- 1/4
Instructions:
1. Combine raisins and whiskey in a small bowl. Let sit until raisins are plump, about 30 minutes and up to overnight.
2. Preheat oven to 350°F. Grease 10-inch cast iron skillet with nonstick cooking spray.
3. Combine milk, 1 cup granulated sugar, vanilla extract, evaporated milk, eggs, and salt in a large bowl. Whisk to combine. Add raisin-whiskey mixture and stir.
4. Add bread cubes, pressing down gently to moisten; let stand about 30 minutes, stirring occasionally.
5. Divide mixture among prepared cast iron skillet. Combine remaining 2 tablespoons granulated sugar and cinnamon; sprinkle over pudding. Transfer to oven and bake until custard is set and pudding is golden brown, about 35 minutes.
6. Meanwhile, make caramel sauce: Combine granulated sugar and <U+2154> cup water in a small saucepan over medium-high heat.
7. Stir continuously until sugar dissolves.
8. Simmer, not stirring, until sugar mixture is golden, about 18 minutes.
9. Remove from heat and carefully add butter and cream cheese, stirring constantly with a whisk until all clumps are dissolved. Mixture will bubble vigorously. Stir in whiskey, milk, and salt to taste.
10. Serve bread pudding warm with caramel-whiskey sauce.
Title: Semisweet Chocolate Bread Pudding
Ingredients:
- 3 milk
- 3/4 eggs
- 3/4
- 3
- 3 1/2
- 1
Instructions:
1. Lightly coat the inside of a 3-1/2 or 4-quart crockpot with cooking spray; set aside.
2. In a medium saucepan bring milk to simmering; remove from heat. Add chocolate pieces and cocoa powder; do NOT stir. Let stand for 5 minutes. Whisk until smooth; cool slightly (about 10 minutes).
3. In a large bowl whisk together the eggs and chocolate mixture. Gently stir in bread cubes. Spoon bread mixture into prepared crockpot.
4. Cover and cook on LO heat ONLY about 2-1/2 hours or until puffed and a knife inserted near center comes out clean. Turn off cooker, or, if possible, remove liner from cooker. Let stand, uncovered, for 30 minutes before serving. Pudding will fall during cooling.
5. To serve: Spoon warm pudding into dessert dishes. If desired, top each serving with a dollop of whipped cream.
6. NOTE: To make dry bread cubes, cut 4-5 slices fresh bread into 1/2-inch cubes (should have about 5 cups of cubes. Spread cubes in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, in a 300 degree F. oven for 10-15 minutes or until dry, stirring twice; cool.
Title: Crock Pot Apple Nut Streusel
Ingredients:
- 6 tart apples
- 1 1/4 cinnamon
- 1/4 allspice
- 1/4 nutmeg
- 3/4 milk
- 2 butter
- 3/4 sugar
- 2 eggs
- 1 vanilla
- 1/2 Bisquick
- 1 Bisquick
- 1/3 brown sugar
- 3 butter
- 1/2
Instructions:
1. Toss together apples, cinnamon, allspice and nutmeg in a large bowl.
2. Place in a greased crock pot.
3. In a mixing bowl, combine milk, soft butter, sugar, eggs, vanilla and Bisquick and mix well.
4. Spoon this mixture over apples.
5. Make topping by combining Bisquick and brown sugar in a bowl.
6. Cut in butter until crumbly, add almonds and combine.
7. Sprinkle this mixture over apples.
8. Cover and cook on low for 6 to 7 hours or until apples are tender.
Title: Blueberry Muffins, the Vegan Way
Ingredients:
- 2 flour
- 2 baking powder
- 1/2 salt
- 1/2 cinnamon
- 2/3 sugar
- 1 1/2 Ener-G Egg Substitute
- 2 water
- 1/2 vanilla
- 3/4 unsweetened applesauce
- 1/2 blueberries
- 2/3
Instructions:
1. Mix first 5 ingredients in a medium sized bowel.
2. Add in wet ingredients (be sure to mix the egg replacer with water first).
3. Mix very, very well. Fold in blueberries.
4. Bake for 20 minutes at 400 degrees fahrenheit.
Title: Homemade Ice Magic
Ingredients:
- 375 unsalted butter
- 250
- 1/2
Instructions:
1. Over a saucepan of boiling water, using a heatproof bowl, melt the chocolates melts. Make sure that the bowl is not touching the water underneath.
2. Whisk in butter and vegetable oil.
3. Keep in a clean jar!
Title: Rustic Honey Baked Nectarines
Ingredients:
- 3 nectarines
- 1 parchment paper
- 3 brown sugar
- 1 vanilla extract
- 3 vanilla pod
- 6 honey
- honey
Instructions:
1. Set oven temp to 350 degrees.
2. Remove stones and place cut nectarines on the parchment paper in an oven proof dish or pan facing up. (The parchment may be molded into a black iron skillet, large enough to hold the peaches and may be served straight from the pan.) Drizzle honey, vanilla and sprinkle brown sugar over the top.
3. Bake for 15 minutess, scoop up the juices from the bottom of the pan and coat nectarines and bake for an additional 15 minutes or until golden and sticky. Serve with yoghurt, drizzled with honey.
Title: Cream Cheese Peppermint Frosting
Ingredients:
- 10 cream cheese
- 2 unsalted butter
- 3 1/4 confectioners' sugar
- 3
Instructions:
1. Bring cream cheese to room temperature.
2. Blend cream cheese and butter.
3. Add sugar a cup at a time. You may end up needing more sugar for thicker frosting.
4. Add peppermint extract and 7 drops of green food coloring.
5. Beat or stir until fluffy.
Title: Lemon Craisin "Low Sugar" Shortbread Cookie
Ingredients:
- 2 flour
- 1 salt
- 1/4 butter
- 1 craisins
- 1/2 lemon juice
- 1
Instructions:
1. Combine flour, salt, truvia in a mixer.
2. Add cold butter which has been cut into small pieces.
3. Mix until it becomes blended and pea sized.
4. Add juices while mixing.
5. Mix until dough develops.
6. Scoop out with a small cookie dropper and flatten out to about 1/3".
7. Makes about 24 cookies.
Title: Pecan Bars
Ingredients:
- 2/3 granulated sugar
- 1/2 butter
- 1 vanilla extract
- 1 1/2 all-purpose flour
- 2/3 brown sugar
- 1/2 corn syrup
- 1 vanilla
- 1/4 salt
- 3 eggs
- 1 pecans
Instructions:
1. Heat oven 350F lightly grease bottom and sides of 13X9 pan.
2. In large bowl, mix granulated sugar, butter and tsp vanilla. Stir in flour; mix well.
3. Press dough in bottom and 1/2” up sides of pan.
4. Bake 15-17 minutes or until edges are light brown.
5. Beat brown sugar, corn syrup, tsp vanilla the salt and eggs with spoon.
6. Stir in pecans.
7. Pour over crust.
8. Bake 25-30 minutes or until set.
9. Loosen edges from sides of pan while war; cool completely.
Title: Top Hat Triple Layer Bars
Ingredients:
- 1/2 butter
- 1 1/2 flaked coconut
- 1 sweetened condensed milk
- 1 creamy peanut butter
- 1
- 1/2
Instructions:
1. Combine crumbs and melted butter; press parchment paper lined 13x9 baking pan.
2. Top evenly with coconut, then sweetened condensed milk.
3. Bake in preheated 350°F oven for 25 minutes or until lightly browned.
4. In small saucepan over low heat, melt chocolate chips with peanut butter. Spread evenly over hot coconut layer. Cool 30 minutes; chill. Cut into bars.
5. (Store covered at room temperature.).
Title: English Rice Pudding
Ingredients:
- 3 cooked long-grain rice
- 2 milk
- 2 eggs
- 4 sugar
- 1 1/2 raisins
- 1 vanilla extract
- 1 salt
- 1/4 butter
- 2 margarine
- 1/4 ground nutmeg
- 1 water
- 1/2 sugar
- 2 cornstarch
- 1/8 salt
- 1 butter
- 1 margarine
- 1/2 lemon, zest of
- fresh lemon juice
Instructions:
1. Stir together first 8 ingredients until thoroughly blended.
2. Pour into a greased 13x9 inch baking dish; dot with butter, and sprinkle evenly with nutmeg.
3. Place dish in a large pan; add hot water to a depth of 1 inch.
4. bake at 350 degrees for 1 hour or until lightly browned and set.
5. Cool slightly and cut into squares.
6. Serve with lemon sauce.
7. Lemon sauce:
8. Stir together water, sugar, cornstarch and salt in a small saucepan until smooth.
9. Cook, stirring constantly, over medium heat 5 minutes or until thickened.
10. remove from heat, and stir in butter, zest and lemon juice.
11. Serve warm or cold.
Title: No Bake, Personal Cake!
Ingredients:
- 3 fat-free cool whip
- 1/4 strawberry
- 1/4
- 2
Instructions:
1. toast bread and remove crusts.
2. soften your spread if its hardened.
3. mix well with nuts and/or fruit.
4. top each slice with mixture and stack.
5. if you're adventurous, spread more of whatever you used to cover the cake.
6. top with whatever you want.
7. enjoy!
Title: Go Big Red Cake Frosting!
Ingredients:
- 1 milk
- 3 flour
- 1 powdered sugar
- 1/2 butter
- 1/2 vanilla
- 1
Instructions:
1. Heat milk in a pan and thicken with the flour.
2. Beat in the cup of powdered sugar.
3. Beat the last 3 ingredients until consistency of whipped cream.
4. Add milk and beat again til right consistency.
5. Refrigerate frosting until cool.
6. Cake should be refrigerated!