lumicero/recipes-ing2inst huggingface dataset:
Title: Sankaya (Thai Pumpkin Custard)
Ingredients:
- 1 Japanese pumpkin
- 200 -250 coconut milk
- 5 -6 eggs
- 1/2 - 1 sugar
- 1 vanilla essence
- 1 salt
- evaporated milk
Instructions:
1. Make sure ingredients are at room temperature.
2. Cut a hole from the top and remove the cap.
3. Using a spoon remove all the seeds and guts.
4. Fill cavity up to 1" from top with water.
5. Pour water into a measuring container.
6. Note amount of water.
7. That will give you a idea if your pumpkin's cavity is too small for the custard filling. Pour water out of container.
8. Mix coconut milk, eggs (5 eggs if using 200ml coconut milk, 6 eggs if using 250ml), sugar and extract well in the measuring container.
9. Add Ginko nuts if using.
10. Pour into cavity leaving 1" space from top.
11. If there is too much headspace (too little filling), you can use evaporate milk to make up the shortfall.
12. Put pumpkin into a steamer that has boiling water.
13. Do not put cap back on the pumpkin.
14. Put cap next to the pumpkin in the steamer or on it (see photo).
15. Steam for 45 minutes.
16. The custard will rise up a bit (that's why we leave 1" space).
17. Use a knife or fork and push it into the custard.
18. If it comes out clean. It's done.
19. Leave to cool to room temperature.
20. If you cut the pumpkin when it has not cooled sufficiently, the custard will be runny.
21. I would put it into the fridge before cutting. But that's me.
22. Enjoy.
Title: Vanilla Sugar Cookies
Ingredients:
- 1 butter
- 1 shortening
- 1 sugar
- 1 confectioners' sugar
- 2 vanilla
- 2 eggs
- 4 flour
- 1 baking soda
- 1 cream of tartar
- 1/2 salt
Instructions:
1. Cream butter, shortening, sugar and vanilla until fluffy.
2. Add eggs, one at a time, beating well after each.
3. Combine dry ingredients in separate bowl.
4. Gradually add to cream mixture.
5. Roll into desired size balls.
6. Roll in granulated sugar.
7. Place on lightly greased cookie sheet.
8. Bake @ 325 for 8-10 minute.
Title: Pumpkin Pudding
Ingredients:
- 1 sugar-free instant vanilla pudding mix
- 1 pumpkin
- 2 skim milk
- 1/4 pumpkin pie spice
Instructions:
1. Combine all ingredients.
2. Mix 2 minutes.
3. Refrigerate.
4. Serving is one cup.
Title: Big Thick Chocolate Chip Cookies
Ingredients:
- 1/4 unsalted butter
- 1/2 dark brown sugar
- 1 granulated sugar
- 1/2 egg
- 1 vanilla extract
- 1 flour
- 2 baking powder
- 2 1/2 salt
- 1 chocolate chips
- 1/2
- 10
Instructions:
1. Preheat oven to 350°F.
2. Beat Crisco and butter in a medium bowl with back of a wooden spoon until pretty smooth but with a few harder pieces till left (about 1 minute).
3. Add sugars and beat until well blended.
4. Add egg, egg white and vanilla and beat until smooth.
5. Mix together flour, baking powder and salt and stir into butter mixture.
6. Fold in chocolate chips.
7. For each cookie, shape 2 tablespoons of dough into a ball with your fingers and place on parchment-lined cookie sheet with 1 1/2-inches between cookie dough.
8. Bake 14 minutes or until tops are well browned.
9. Slide parchment paper onto wire racks to cool.
10. Repeat with remaining dough and fresh sheets of parchment paper.
Title: Butterscotch Dessert
Ingredients:
- 2 1/4 flour
- 1/2 powdered sugar
- 1/4 salt
- 1 butter
- 8 cream cheese
- 1 powdered sugar
- 1 -2 Cool Whip
- 2 butterscotch pudding
Instructions:
1. Mix crust ingredients until crumbly. Press into a 9x13 pan. Bake at 350 degrees for 15 minutes.
2. Mix topping ingredients, except the pudding, together and spread over crust.
3. Mix the pudding according to package directions and spread over topping. Top with cool whip. Chill before serving. Keep refrigerated.
Title: Chocolate-Peanut Butter Coins
Ingredients:
- 1/2 unsalted butter
- 1 light brown sugar
- 1 egg
- 1 vanilla
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1 peanut butter
- 1/2 unsalted peanuts
- 1
Instructions:
1. Using a mixer and mixing bowl, beat the butter until fluffy, about 2 minutes Add the sugar and mix together until smooth.
2. In a small bowl, stir the egg with the vanilla and add to the butter mixture, blending well.
3. Sift together the flour, cocoa, baking soda, and salt. Add to the butter mixture in three stages, blending well after each addition. Add the peanut butter and blend well.
4. Divide the dough into thirds. Place each piece on a large rectangle of wax paper and roll each cylinder about 7 inches long and 1 inch thick.
5. Place chopped peanuts in a shallow pan. Roll each cookie dough log in peanuts to coat the outside of the log. Wrap the logs in wax paper, wrap again in plastic wrap or place in a resealable bag. Chill at least 2 hours. (The dough can be frozen at this point. Defrost overnight in the refrigerator before using.).
6. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Cut each cylinder into 1/2 inch thick slices. Place on the cookie sheet, with 2 inches between cookies.
7. Bake for 10 minutes or until firm. Remove the cookie sheets from the over and transfer cookies to cooling racks.
Title: Lemon-Poppy Seed Melts (Cookies)
Ingredients:
- 1/2 butter
- 1/2 granulated sugar
- 1 poppy seed
- 1/8 baking soda
- 1 milk
- 1 lemon peel
- 2 vanilla
- 1/2 all-purpose flour
- 1 1/2 powdered sugar
- 1
Instructions:
1. In mixing bowl beat butter with an electric mixer on medium high for 30 seconds. Add the sugar, poppy seeds and baking soda. Beat until combined, scraping sides of bowl as necessary. Beat in the egg yolk, milk, lemon peel, and vanilla until combined. Slowly add the flour and mix well.
2. Divide dough in half. Shape each half of dough into a 9-inch-long log. Wrap each log in plastic wrap or waxed paper. Chill in the refrigerator for 4 to 24 hours.
3. Using a sharp knife, cut dough into 1/2 inch thick slices. Places slices 1 inch apart on an ungreased cookie sheet.
4. Bake for 7 to 9 minutes or until edges are firm and bottoms of cookies are lightly browned. The top of the cookie will not be browned.
5. Place powdered sugar in a plastic bag. If desired, add edible glitter to powdered sugar. While cookies are still warm, transfer several at a time to the bag of powdered sugar. Gently shake and coat the cookies with powdered sugar. Transfer to a wire rack. When completely cool, gently shake cookies again the powdered sugar.
Title: Lemon Mousse Napoleans
Ingredients:
- 1/2 pistachios
- 1/3 sugar
- 1/4 ground coriander
- 1/4 ground cardamom
- 3 phyllo pastry sheets
- 3 1/2 unsalted butter
- 1 heavy cream
- 1 confectioners' sugar
Instructions:
1. Preheat oven to 350°F.
2. Finely grind 1/3 cup pistachios with sugar, coriander and cardamom in a food processor.
3. Finely chop remaining pistachios and reserve.
4. Put stack of phyllo sheets on a work surface and cover with 2 overlapping sheets of plastic wrap and a dampened kitchen towel.
5. Put 1 phyllo sheet on a cutting board and brush with some butter.
6. Sprinkle phyllo sheet evenly with half of nut sugar, then top with another sheet of phyllo.
7. Brush phyllo with some butter and sprinkle with remaining nut sugar.
8. Top with remaining phyllo sheet, pressing down gently, then brush with remaining butter.
9. Chill phyllo 10 minutes.
10. Trim edges of phyllo with a sharp knife to make 1 (15 by 12) rectangle.
11. Cut stack lengthwise to make 4 (3 inch wide) strips, then cut strips crosswise into 5 (3 inch) squares, forming 20 in total.
12. Halve each square diagonally, then carefully transfer triangles, 1 at a time onto a parchment lined baking sheet, spacing them 1/4 inch apart.
13. Cover the triangles with another piece of parchment paper and a baking sheet (as a weight).
14. Bake in lower third of oven until golden, 15 to 18 minutes.
15. Remove top baking sheet and carefully peel off top parchment (some phyllo may stick to it), then cool crisps on baking sheet on rack.
16. Beat cream in a bowl with an electric mixer until it holds soft peaks, then gently fold in lemon curd.
17. Put one crisp on each of 8 plates.
18. Top with 1 heaping tablespoon of mousse, then layer another crisp and tablespoon of mousse, topping with a final crisp.
19. Angle the crisps at different angles for a different look.
20. Sprinkle reserved chopped nuts around napoleons and dust with icing sugar.
Title: Chocolate Caramel Shortbread Fingers
Ingredients:
- 1/2 butter
- 1/4 powdered sugar
- 2 brown sugar
- 1 1/4 all-purpose flour
- 3/4 baking powder
- 1/4 salt
- 1/3
- 1/4
- 1/3
Instructions:
1. Heat oven to 325°F
2. Line 8-inch square baking pan with aluminum foil, extending over edges 1 inch.
3. Combine butter, powdered sugar and brown sugar in large bowl.
4. Beat at medium speed, scraping bowl often, until creamy.
5. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed.
6. Press dough into prepared pan; prick with fork every 1/2 inch.
7. Bake for 22 to 25 minutes or until lightly browned.
8. Lift cookies from pan using aluminum foil ends.
9. Place on cutting board.
10. Immediately cut into 30 (2 3/4x3/4-inch) pieces.
11. Place caramel topping in small saucepan.
12. Cook over medium heat, stirring constantly, until caramel has slightly thickened (2 to 3 minutes).
13. Remove from heat; drizzle caramel over cookies.
14. Sprinkle with almonds.
15. Cool to lukewarm; carefully separate.
16. Cool completely.
17. Melt chocolate chips in small microwave-safe bowl on MEDIUM (50% power) until softened (1 to 1 1/2 minutes).
18. Stir until smooth.
19. Drizzle over cooled cookies.
20. Let stand until set.
Title: Sweet and Tangy Berry Filled Crepes
Ingredients:
- 1 mascarpone cheese
- 2 cherry brandy
- 2 1/2 fresh blueberries
- 1 1/2 Splenda sugar substitute
- 1 1/2 lemon juice
- 1 1/4
- 4
Instructions:
1. Put the mascarpone, strawberry jam and cherry brandy into a mixing bowl and beat until combined and the mixture starts to become a bit fluffy. Set aside.
2. Heat a small saucepan and add the blueberries, splenda and lemon juice. Cook over a low heat for about 3 or 4 minutes, stirring constantly. When the blueberries start to pop and release their juices they should be ready. Set aside.
3. Heat the prepared crepes in the microwave. It should take about 40 seconds per crepe.
4. Put each crepe on a plate.
5. Generously spread a layer of the mascarpone mixture over the base of each crepe.
6. Roll each crepe up into an open ended cigar type shape.
7. Drizzle the blueberries and their juice over each rolled up crepe.
8. Serve.
Title: Blueberry Cream Cheese Pound Cake
Ingredients:
- 1 sugar
- 1/4 eggs
- 3 cream cheese
- 1 vanilla extract
- 1/2 fresh blueberries
- 1
- 1 1/4
Instructions:
1. Preheat oven to 325 degrees.
2. Flour a 10 inch bundt pan.
3. In a large mixing bowl, stir together cake mix and sugar.
4. Make a well in the center and pour in cream cheese, eggs, oil and vanilla.
5. Beat on low speed until well blended. Beat 4 minutes on medium speed.
6. Stir in blueberries and pour batter into pan.
7. Bake 40-45 minutes.
Title: Creamy Layered Prezel Dessert
Ingredients:
- 2 butter
- 3/4 cream cheese
- 8 sugar
- 1 powdered sugar
- 1
Instructions:
1. In a 9x13 glass pan, combine pretzels, sugar, and butter; pat into bottom of pan.
2. In a separate bowl, whip cream until fluffy and stiff.
3. In a separate bowl beat cream cheese until smooth then add powdered sugar. Add whipped cream.
4. Spread mixture evenly over crust. Refrigerate for 1 hour. Spread pie filling over cream cheese mixture. Refrigerate at least 2 more hours.
Title: Fudgy Cherry-Cheesecake Brownie Bars
Ingredients:
- 2 low-fat cream cheese
- 1/2 cream cheese
- 1 sugar
- 1 egg
- 1 vanilla extract
- 6 unsalted butter
- 2 sugar
- 3/4 vanilla extract
- 3/4 salt
- 4 eggs
- 1 1/4 all-purpose flour
- 1 cherry pie filling
Instructions:
1. Heat oven to 350°.
2. Line a 13 x 9" baking pan with foil, letting ends extend a bit over sides. Lightly coat the foil with nonstick cooking spray.
3. Topping: Beat together all topping ingredients in medium mixing bowl until blended and smooth. Set aside.
4. Brownie: In a large microwavable mixing bowl, melt butter and chocolate using med power -- about 2 minutes---check every 45 seconds and stir. (Can also do in a saucepan over low heat.) Heat until chocolate is melted and smooth -- stir to make a smooth mixture.
5. With wooden spoon, stir in sugar, vanilla and salt into melted chocolate mixture. Add eggs, one at a time, stirring briskly after each egg, until well-blended. Stir in flour.
6. Spoon brownie mixture into prepared baking pan.
7. Scatter heaping Tbsp of topping mixture on top of brownie mixture. Next, scatter Tbsps of cherry pir filling over top. Run tip of a knife through topping and pie filling to create a marbelized look.
8. Bake at 350 for 45-50 minutes or until brownie edges begin to pull away from sides and edges of cream cheese are slightly brown. THE CENTER WILL STILL "JIGGLE" WHEN SHAKEN EVEN WHEN THEY ARE DONE!
9. Cool in pan on wire rack. When cooled, chill for at least 4 hours before cutting.
10. After chilling, simply lift out by using the foil that lines the pan. Place on cutting board and cut into squares, and place into individual cupcake/muffin liners.
Title: Scrumptious Orange Carrot Cake
Ingredients:
- 225 carrots
- 200 self-raising flour
- 2 mixed spice
- 1 cinnamon
- 1 bicarbonate of soda
- 175 dark brown sugar
- 2 eggs
- 150 orange, zest of
- 1 sultanas
- 100 pecan nuts
- 50 orange, juice of
- 50 lemon juice
- 1 dark brown sugar
- 1 parchment paper
- 3
- 1
- 2
Instructions:
1. Heat the oven to 180°C.
2. Combine the oil, eggs and sugar and whisk until sugar dissolved.
3. Sift the flour, mixed spice and cinnamon and stir in .
4. Add all the other ingredients and combine.
5. Pour equal amounts into each cake tin and put in the oven for about 30 minutes…you are looking for a springy but firm feeling. Put a skewer in to check cooked through.
6. Melt the sugar and juices together, pierce each of the cakes with a skewer, and pour the syrup over.
7. Leave to cool (I leave in the fridge overnight) Then sandwich the cakes together with half the icing and cover the top with the rest.
8. You can toast some coconut for the top for decoration--delicious!
Title: Peanut Butter Chocolate Pudding
Ingredients:
- 2 skim milk
- 2 sugar-free instant chocolate pudding mix
- 1
Instructions:
1. In a small bowl, mix 2 tablespoons Milk and peanut butter until smooth.
2. Fold in ¾ cup whipped topping; set aside.
3. In a mixing bowl, beat pudding mix and remaining milk until blended, about 2 minutes.
4. Let stand for 5 minutes. Spoon 1/2 of the pudding into 6 parfait glasses or bowls; top with peanut butter mixture and remaining pudding. Garnish with remaining whipped topping.
Title: Mi' Dana's Cream Cheese Mints
Ingredients:
- 4 cream cheese
- 3 1/2 powdered sugar
- 1/8 granulated sugar
- 3/4
Instructions:
1. Combine cream cheese, powdered sugar, and peppermint flavoring in large bowl, and stir until well-mixed.
2. If you wish to make different colored mints, divide dough into however many colors you desire; 1 drop of food coloring per 1/4 portion of mixture.
3. Knead until color is evenly distributed; knead in more powdered sugar if dough is sticky.
4. Roll dough into small balls, 1/2 inch.
5. Roll balls into granulated sugar.
6. Press into small molds or press down with bottom of a glass, thumb, or fork.
7. Immediately remove to waxed paper or non-stick aluminum foil to dry.
8. Chill, and then store in an airtight container.
Title: Amazing Hazelnut-Mocha Torte
Ingredients:
- 1 hazelnuts
- 4 eggs
- 3/4 white sugar
- 2 all-purpose flour
- 2 1/2 baking powder
- 2 butter
- 1 icing sugar
- 2 coffee
- 1 pure vanilla extract
- 1/2 white sugar
- 1
Instructions:
1. Preheat oven to 350 F; line the bottoms of two eight-inch cake pans with parchment paper or wax paper and set aside.
2. Prepare cake: first, place nuts in food processor and finely chop; remove from processor and set aside.
3. Add eggs and white sugar to food processor and process until well mixed.
4. Add flour, baking powder and chopped nuts to egg/sugar mixture in processor; pulse only until combined.
5. Divide batter evenly between the two pans and take for 20 minutes, or until a tester comes out clean.
6. Remove layers from pans and cool on a rack (remove paper).
7. Prepare filling: place butter and sifted icing sugar in a mixing bowl and.
8. cream together using an electric mixer.
9. Add hot coffee, cocoa and vanilla; combine well.
10. Place one cake layer on a serving plate, spread this mixture over the cake layer (use all of it) and then cover with the second cake layer.
11. Cover well and refrigerate.
12. Shortly before serving, prepare topping: in a chilled mixing bowl, with an electric mixer whose beaters have been chilled, beat whipping cream with the sugar and coffee liqueur.
13. Spread over top and sides of torte, and serve.
Title: Kahlua Swirl Cake
Ingredients:
- 1/3 brown sugar
- 1/3 pecans
- 1/4 cinnamon
- 1/4 mace
- 2 all-purpose flour
- 1 baking powder
- 3/4 baking soda
- 3/4 salt
- 1/2 mace
- 1/2 butter
- 1 1/4 sugar
- 2 eggs
- 1 vanilla
- 3/4 sour cream
- 3/4 Kahlua
- 3/4 powdered sugar
- 2 butter
- 1 Kahlua
- pecan halves
Instructions:
1. Grease and flour 9 inch fluted tube pan.
2. Prepare streusel filling by mixing all together.
3. Preheat oven to 350 F.
4. Resift flour with baking powder, soda, salt and mace.
5. In large bowl, combine butter, sugar, eggs and vanilla.
6. Beat 2 mins on medium speed (batter may appear curdled).
7. On lowest speed, blend in flour alternately with sour cream and Kahlua.
8. Turn 1/3 batter into prepared pan.
9. Cover with 1/2 streusel filling, an additional 1/3 batter and remaining streusel.
10. Top with remaining batter.
11. Bake for 45 mins, or until golden brown.
12. Remove from oven and let stand for 10 mins.
13. Invert onto cake rack; cool until lukewarm.
14. Remove pan.
15. Combine all glaze ingredients and beat until smooth.
16. Spoon over top of lukewarm cake.
17. Garnish with pecan halves.
Title: Can't Get Enough of My Apple Crumble!
Ingredients:
- 3 apples
- 1 whole wheat flour
- 1/4 sugar
- 1 cinnamon
- 1/2 nutmeg
- 1/8 salt
- 1 water
- 1 rolled oats
- 1/2 salt
- 1/2 margarine
- 2/3 brown sugar
- 1 1/2 French vanilla ice cream
Instructions:
1. Preheat oven to 375°F.
2. Combine all "The Apple" ingredients in a large bowl.
3. Combine all "The Crumble" ingredients in a smaller bowl, and cut them together: (Use a pastry blender, or just use two butter knives and criss-cross them in the middle of the mix and pull outward - repeating the motion over and over.).
4. Place "The Apple" in a greased casserole.
5. Sprinkle "The Crumble" onto "The Apple".
6. Bake 35 minutes - while you're enjoying dinner.
7. Serve hot with only French Vanilla Ice Cream on top - nothing else will do!
8. OPTIONS: Sprinkle walnuts on top, or reduce the margarine to 2 tablespoons but adding 1/4 cup of peanut butter to "The Crumble".
Title: Kramer Peach Cobbler
Ingredients:
- 10 margarine
- 1 sugar
- 3 eggs
- 2
- 1
Instructions:
1. Preheat oven to 350.
2. Pour drained peaches into a 9x13 baking pan (glass is okay).
3. I like to take 2 butterknives and cut peaches up smaller, but you don't have to.
4. Take the slices of bread and cut them into strips (they don't have to be pretty).
5. Then layer the strips all over the peaches, distributing them evenly.
6. Mix the margarine, sugar and eggs together.
7. If your margarine is still hot, mix the sugar in first really well, then the eggs (you don't want to cook your eggs!).
8. Pour this mixture all over the bread- be sure to not leave any bread dry!
9. Bake at 350 for 45 minutes-- and get ready to be complimented!
Title: Provincial Winemaker's Cake
Ingredients:
- 5 silken tofu
- 1/3 sugar
- 8 stevia
- 1/4 butter
- 1/4 olive oil
- 1/3 vanilla extract
- 1/2 whole wheat pastry flour
- 1/4 flour
- 1/2 baking powder
- 3/4 sea salt
- 1/2 lemon, zest of
- 1/3 grapes
- 1
- 2
Instructions:
1. Preheat oven to 350°F, grease a 9" springform pan.
2. Beat the tofu, sugar, stevia, butter, oil, cream and extracts until blended (I used my food processor for the whole recipe).
3. Add the flours, ground almonds, baking powder, salt and zest. Set aside for 5 minutes.
4. Stir grapes into the batter (keep a few for the top if you'd like).
5. Bake 55 minutes.
6. Cool 10 minutes, then remove the side of the springform pan and cool completely.
Title: Cinnamon Raisins Pinwheels
Ingredients:
- 2 all-purpose flour
- 2 baking powder
- 1 salt
- 1/2 shortening
- 1 milk
- 1/3 shortening
- 3/4 brown sugar
- 1 cinnamon
- 1/2 raisins
Instructions:
1. Dough:.
2. Combine flour, baking powder and salt in a mixing bowl.
3. Cut in shortening until mixture resembles coarse meal.
4. Add milk all at once to dry ingredients and stir with a fork until a soft dough is formed.
5. Turn dough out onto lightly floured surface and knead gently for 8-10 minutes.
6. Roll out to a 12" square.
7. Filling:.
8. Gently spread shortening over dough.
9. Combine brown sugar, cinnamon, and raisins and sprinkle evenly on top.
10. Roll up dough like a jelly-roll and seal edge.
11. Cut into about 12 -1" pieces.
12. Place into greased muffin tins.
13. Bake @ 425* for 14-18 minutes.
14. Remove from pan and serve.
Title: Gingerbread Cupcakes
Ingredients:
- 1 flour
- 3/4 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 1/2 ground nutmeg
- 1/2 brown sugar
- 1 egg
- 7 butter
- 1/4 milk
- 2 molasses
- 8 cream cheese
- 2 confectioners' sugar
- 1 lemon, zest of
- 1
Instructions:
1. Preheat oven to 330.
2. Line a 12 cupcake pan, with cupcake papers.
3. Sift the flour, baking soda, ginger, cinnamon and nutmeg into a large bowl.
4. Add the remaining ingredients.
5. Using an electric mixer, beat until combined and lightens in color (about 2 minutes).
6. Divide the mixture evenly between the cupcake liners, (Do Not Overfill).
7. Bake for 30 minutes.
8. Remove tin from the oven, transfer to rack and cool. Frost with Lemon Cream Cheese Frosting.
9. Store in an airtight container for up to 3 days.
10. Lemon Cream Cheese Frosting: Beat together cream cheese and confectioners' sugar. Add zest and juice. Additional lemon juice or milk may be added to achieve desired consistency. Frost cupcakes.
Title: Pistachio Dream Cake
Ingredients:
- 1 Jell-O instant pistachio pudding mix
- 1 nonfat plain yogurt
- 1 vanilla extract
- 3 nonfat milk
- 1 Jell-O instant pistachio pudding mix
- 1
- 1 1/2
- 1
- 2
Instructions:
1. In a large mixing bowl, combine dry cake and pudding mixes, yogurt, egg whites and vanilla; beat on low speed for 1 minute.
2. Gradually beat in soda.
3. Pour into a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray.
4. Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
5. Cool.
6. For frosting, combine milk and dry pudding mix in a mixing bowl; beat on low for 2 minutes.
7. Fold in whipped topping. Spread over cake.
8. Store in the refrigerator.
9. Yield: 20 servings.
Title: Elsie's Sugar Cookies
Ingredients:
- 3/4 butter
- 1/2 sugar
- 4 eggs
- 1 baking soda
- 1/2 milk
- 2 -4 half-and-half
- flour
Instructions:
1. Cream butter & sugar.
2. Add eggs, soda and milk.
3. Begin mixing in flour a little at a time until a soft dough forms.
4. Roll out to 1/4" thick and use a cookie cutter.
5. Bake 8 minutes.
Title: Choco-Cherry Upside Down Cake
Ingredients:
- 1 cherry pie filling
- 2 1/4 flour
- 1 1/2 sugar
- 3/4 baking soda
- 1 1/2 salt
- 3/4 water
- 1 1/2 vinegar
- 1/2 vanilla
- 1/4
- 1 1/2
Instructions:
1. In a greased 13x9x2" baking pan, spread the Cherry pie filling evenly over the bottom.
2. In a mixing bowl, stir together the flour, sugar,unsweetened cocoa powder,the baking soda and salt.
3. In another bowl stir together the water, oil, vinegar and the vanilla.
4. Add liquid ingredients to flour mixture all at once, stirring Just To Moisten.
5. Pour the batter evenly over the cherry pie filling.
6. Bake at 350 degrees for 30 to 35 minutes or till the cake tests done.
7. Cool 10 minutes in the pan; invert and cool.
8. Serve with Cool Whip.
9. Serves 12.