lumicero/recipes-ing2inst huggingface dataset:
Title: Spaghetti Ice
Ingredients:
- 4 vanilla ice cream
- 2 strawberries
- 1/2 sugar
- 4 coconut
Instructions:
1. Process the strawberries and sugar in a mixer or food processor. Pulse until nearly smooth, but leave a few chunks. This is best done at least a couple of hours before serving to give the strawberries a chance to absorb the sugar.
2. Press the ice cream through a ricer into a clear glass bowl to make the "pasta". This is not easy. It takes a little time and some muscle power, but it’s worth it.
3. Top the ice cream (pasta) with the strawberry sauce (spaghetti sauce).
4. Sprinkle with coconut (the cheese topping).
5. Serve immediately.
Title: Spritz Cookies
Ingredients:
- 2 flour
- 1/2 salt
- 1 egg
- 2/3 butter
- 2/3 sugar
- 1 vanilla extract
Instructions:
1. Heat oven to 400 degrees.
2. Sift flour and salt into mixing bowl.
3. add in butter, egg and vanilla and mix well.
4. Put in cookie press and press on cookie sheet and bake for 8-10 minutes.
Title: Hazelnut Raspberry Brownie S'more
Ingredients:
- 1/2 graham cracker
- 2 fresh raspberries
- 4 marshmallows
- 1
Instructions:
1. Slather the graham cracker with Nutella.
2. Add raspberries and tap to secure.
3. Roast the marshmallow and top the graham cracker with the roasted marshmallow.
4. Top the roasted marshmallow with the brownie and try not to inhale the whole thing at one time!
Title: Fudge Scotchie Squares
Ingredients:
- 1 1/2 graham cracker crumbs
- 1 sweetened condensed milk
- 1 cashews
- 1 pistachios
- 1
Instructions:
1. Preheat oven to 350ºF.
2. Mix well and press mixture into a well buttered 9" square pan.
3. Bake for 20-25 minutes.
4. Cool and cut into squares.
Title: Fruit Pizza
Ingredients:
- 1 apples for pie
- 2 pear
- 1/4 kiwi
- 1/4
- 1
Instructions:
1. mix pizza crust according to package and press in pan. Spread the crust with preserves, then top with remaining ingredients. Bake 15 minutes on 400 degrees.
2. enjoy !
Title: Cape Breton Blueberry Cake (milk/egg substitute incl.)
Ingredients:
- 2 sugar
- 1 3/4 margarine
- 3 eggs
- 1 milk
- 2 flour
- 3 1/2 baking soda
- 1 1/2 salt
- 1 blueberries
- 2 water
- 1 1/2 baking powder
- 1 1/2
- 1
Instructions:
1. Mix and cream together: sugar,margarine,eggs (or substitute),almond in bowl.
2. Then mix together in another bowl: flour, baking soda, salt and adding milk (or substitute- water) while combining both mixtures.
3. Add blueberries.
4. Bake 350 degrees for approximately 1 1/4 hours.
5. Great in large tube-like or bundt cake pan.
6. EGG SUBSTITUTE: Mix together all ingredients and add to recipe.
Title: L-C Almond and Lemon Cake
Ingredients:
- 1 1/3 artificial sweetener
- 8 eggs
- 4 lemon peel
- 5 ground cinnamon
- 1/2 salt
- 1 cream of tartar
- 1/4 butter
Instructions:
1. Preheat oven to 375ºF.
2. Butter a 9-inch-diameter cake pan.
3. Line bottom and sides of pan with waxed paper and butter the paper.
4. Finely grind almonds with 2 tablespoons splenda in food processor.
5. Combine yolks, 2 tablespoons splenda, lemon peel, cinnamon and salt in medium bowl.
6. Using electric mixer, beat until thick and smooth, about 2 minutes.
7. Stir in almond mixture.
8. Using clean beaters, beat egg whites in large bowl until soft peaks form.
9. Gradually add 4 tablespoons splenda and cream of tartar, beating until stiff but not dry.
10. Fold large spoonful of whites into almond mixture.
11. Gently fold in remaining whites.
12. Transfer batter to pan.
13. Bake approx 35 minutes (until tester inserted into center comes out clean).
14. Cool in pan on rack.
15. Turn out onto platter and remove waxed paper.
16. Garnish as desired.
17. NOTE:
18. Don't forget to factor in whipped cream carbs if you decide to top it off this way.
19. With whipped cream and shaved lemon peel, this is a dessert you can serve to non-low carbers with rave reviews.
20. Also nice with thawed frozen unsweetened raspberries blended up with a bit or no-carb raspberry syrup(Torani), and then strained to remove the pips.
21. When thoroughly cooled this also slices easily into 3 layers to make a torte style cake filled with whipped cream, toasted flaked almonds, etc.
22. Great birthday cake substitute.
Title: Filled Cookies Aka Flying Saucers
Ingredients:
- 5 flour
- 2 baking powder
- 1 baking soda
- 1/2 salt
- 1 shortening
- 2 sugar
- 2 eggs
- 1 vanilla
- 1 sour cream
- 1 1/2 dates
- 1/2 figs
- 1/2 water
- 2 sugar
- lemon juice
Instructions:
1. Cream shortening and sugar, add flour, baking powder, soda, salt, eggs, vanilla, and sour cream. Chill dough.
2. Roll to 1/8" thickness, cut 3" rounds. Add cooled filling, slightly moisten outer edge of dough before adding the top "lid". Use floured fork, using the tines to seal the edges.
3. Bake at 350 for 8-10 minutes, until set and just barely brown around the edges.
4. FILLING- Cook all ingredients for filling slowly in heavy saucepan, stirring constantly until thick, about 5 minutes. Cool.
Title: Citrus Scented Whipped Cream
Ingredients:
- 200 lime juice
- 1 sugar
- 1 lemon balm
- 3
Instructions:
1. Whip cream until stiff.
2. Stir in lime juice, sugar and lemon balm.
Title: Chocolate-Coconut Filo Triangles With Vanilla Ice Cream
Ingredients:
- 4 sweetened coconut
- 1/4 butter
- 1/4 phyllo pastry
- 1/2 vanilla ice cream
- 6
Instructions:
1. In a food processor, chop chocolate fine; add coconut, almonds and ¼ cup of butter.
2. Blend mixture until smooth.
3. Melt remaining butter.
4. Working with 1 strip of filo at a time, arrange the strip on a work surface with short side facing you (cover the remaining filo with a damp towel to keep from drying out).
5. Brush strip lightly with some of the melted butter.
6. Fold down top right hand corner of filo to form a triangle; put 1 tablespoon of filling in center and continue folding in same way, to enclose filling completely (the folding process is like you are folding the flag to make a triangular shape).
7. Brush with some of remaining butter and repeat 11 more times, making 12 filo triangles.
8. (can be prepared up to 2 weeks in advance and kept wrapped and frozen) Preheat oven to 400F and bake triangles for 8-12 minutes (the longer time if you’re baking them frozen), or until golden.
9. Serve hot with ice cream.
Title: Dk's Mocha Cream Chocolate Torte
Ingredients:
- 1 water
- 1 1/4 eggs
- 1/3 sugar
- 3 cornstarch
- 1/2 instant coffee crystals
- 1/4 milk
- 2 butter
- 1 1/4 powdered sugar
- 1
- 1/4
Instructions:
1. Heat oven 350*.
2. Grease and flour 13x9 inch pan.
3. In large bowl, combine cake mix, water, oil and eggs, beating at low speed until moistened.
4. Beat 2 minutes at high speed,.
5. Pour into prepared pan; bake at 350* for 30-40 minutes or until toothpick inserted in center comes out clean.
6. Meanwhile, in heavy saucepan combine sugar, cornstarch and instant coffee; blend well.
7. Gradually stir in milk.
8. Cook over medium heat until mixture thickens and boils, stirring constantly.
9. Remove from heat; cover with plastic wrap.
10. Refrigerate 30 minutes or until cool. (Mixture will be very thick.).
11. In large bowl beat margarine and powdered sugar until well blended.
12. Gradually add cooled coffee mixture; beat until light and fluffy.
13. To assemble torte, cut cooled cake in half lengthwise.
14. Slice each half in half horizontally to make 4 layers.
15. Place 1 layer on serving tray.
16. Spread top with frosting mixture.
17. Repeat with remaining layers and frosting.
18. Frost sides and top of cake.
19. Sprinkle top of torte with chocolate curls if desired.
20. Store in refrigerator.
Title: Quick and Easy Apple Crisp (From Cake Mix)
Ingredients:
- 4 -6 apples
- 1 quick oats
- 1/2 sugar
- 2 cinnamon
- 1 butter
- 1/2 margarine
Instructions:
1. Preheat oven to 350 degrees.
2. Peel, core, and slice apples. Spread over the bottom of a greased 8 x 8-inch pan.
3. Mix cake mix, oats, sugar and cinnamon together in large bowl. Pour melted butter over the top. Mix with fork until crumbly.
4. Bake 35-40 minutes, until apples are tender and top is golden brown.
Title: Dulce De Zapallo - Candied Squash in Spiced Syrup
Ingredients:
- 1 squash
- 1 pumpkin
- 5 brown sugar
- 5 cinnamon sticks
- 3 cloves
- 3 bell peppers
- water
- queso fresco
- fresh mozzarella cheese
Instructions:
1. Wash the squash well, slice it open and remove all the seeds and membranes.
2. Cut the squash into medium sized pieces and place them in a large pot with the chunks of panela and spices.
3. Add the water and bring to a boil over medium heat, boil for about 30 minutes with the lid on.
4. Uncover and simmer for about 1 hour or until the syrup thickens.
5. Remove from heat and serve warm with a slice of fresh cheese.
Title: Chocolate Mousse Brownies
Ingredients:
- 1/2 butter
- 1 margarine
- 2 granulated sugar
- 1 1/4 all-purpose flour
- 2 vanilla
- 1/2 baking powder
- 1/2 salt
- 3 eggs
- 1/2 pecans
- 3/4 eggs
- 1 vanilla
- 3 granulated sugar
- 1 1/2 salt
- 1/2 pecans
- 1/4
- 1
Instructions:
1. BROWNIES:
2. In a large microwave safe bowl, melt butter and chocolate chips on high for 90 seconds, stirring every 30 seconds.
3. Stir in remaining ingredients EXCEPT pecans and beat until smooth.
4. Stir in pecans.
5. Spread into a buttered 13x9-inch baking pan.
6. Set aside.
7. proceed with making mousse.
8. MOUSSE:
9. In a microwave safe bowl, melt chocolate chips with cream on high for 90 seconds, stirring every 30 seconds; cool slightly.
10. In a mixer bowl, beat remaining ingredients (EXCEPT pecans), until foamy.
11. Stir in chocolate mixture.
12. Pour mousse topping over brownie; sprinkle with pecans.
13. Bake in a 350 degree oven for 50-55 minutes.
14. Let cool 2 hours before cutting into squares.
Title: White Chocolate Oreo Cream Cheese Balls
Ingredients:
- 1 white chocolate chips
- 8 cream cheese
- 12
Instructions:
1. Crush the Oreos with the blender until powder like.
2. Then hand blend the Oreo Powder and Cream Cheese.
3. Roll the Oreo and cream cheese into balls and set them on a plate and chill until solid.
4. Melt White Chocolate Chips in Double Broiler then dip Oreo Balls in White Chocolate then let set.
Title: Apple and Cheese Pudding
Ingredients:
- 1 apple
- 1 butter
- 1 vanilla
- 5 cottage cheese
- 3 eggs
- 2 sugar
- 1 cinnamon
- 1
Instructions:
1. Peel,core and slice apples as for pie.
2. Cook the apple slices gently in fry pan with butter and vanilla until slightly soft.
3. Place in a buttered ovenproof dish.
4. Beat together the milk, cheese, eggs and sugar.
5. Pour over the apples.
6. Sprinkle cinnamon over top.
7. Bake at 375 degrees for 25 minutes or until apples are fork tender.
8. Serve warm.
Title: Raspberry Strawberry Shortcake
Ingredients:
- 1 strawberry
- 20 raspberries
- 1/2 sugar
- 6
Instructions:
1. Slice up the strawberries and raspberries and put in a large bowl.
2. add sugar and mix (i use a Tupperware bowl with a lid and shake the mixture up, it's quicker this way).
3. let the strawberry mixture stand in the refrigerator for at least 3 hours or until the juice and sugar has made a syrup.
4. top the shortcakes or angel food with the strawberries.
5. top with whipped cream.
Title: Old-Fashioned Black Cherry Cobbler
Ingredients:
- 3 bing cherries
- 4 unsalted butter
- 1/4 - 1/2 sugar
- 1/3 Splenda sugar substitute
- 1 flour
- 3 flour
- 1 unsalted butter
- 1/4 baking powder
- 1/2 baking soda
- 1/4 - 1/3 salt
- buttermilk
- sugar
Instructions:
1. Preheat oven to 425 degrees F.
2. In mixing bowl, combine cherries, flour and sugar; toss to coat evenly.
3. Place in 8” square pan and bake for 25-30 minutes until bubbly.
4. Meanwhile, sift flour into bowl; add baking powder, soda, and salt; and cut in chilled butter with pastry blender or 2 knives. When pea-sized texture, add buttermilk -all at once- stir just to blend.
5. DO NOT OVERMIX; dough will be tough.
6. When cherries are finished baking, remove from oven, drop dough by large spoonsful over cherries, and sprinkle lightly with granulated sugar.
7. Return to oven for 25-30 minutes or until topping is done and golden brown.
8. Serve hot or cool with whipped cream.
Title: Cinnamon Roll Cake
Ingredients:
- 3 flour
- 1/4 salt
- 1 sugar
- 4 baking powder
- 1 1/2 milk
- 2 eggs
- 2 vanilla
- 1/2 butter
- 1 butter
- 1 brown sugar
- 1 cinnamon
- 2 flour
- 2 powdered sugar
- 5 milk
- 1 vanilla
Instructions:
1. For cake, mix first 7 ingredients together.
2. Slowly stir in the melted butter and pour into a greased 9x13 pan.
3. For the topping, mix the next 4 ingredients together until well combined. Drop evenly over the batter and swirl with a knife.
4. Bake at 350(F) for 28-32 minutes.
5. To make the GLAZE mix the last 3 ingredients together.
6. While warm drizzle the glaze over the cake.
7. ENJOY.
Title: Hajar's Comfort Dessert Couscous
Ingredients:
- 5 couscous
- 2 salt
- 1/4 cinnamon
- 3 olive oil
- 3/4 milk
- cinnamon
- icing sugar
- prune
- dates
- raisins
Instructions:
1. Cover raw couscous with cold water & drain immediately. Stir with a fork & let rest for 15 minutes.
2. Sprinkle with the vegetable oil mix with 6 tb water along with the salt & cinnamon. Mix well using your hands until the liquid has been uniformly absorbed.
3. Place couscous in the top of a coucousier & [place over boiling water.
4. Steam for 30 minutes & remove from the heat. Return couscous to a bowl & mix in half the olive oil or milk using your hands. Allow to cool & then sprinkle with 3/4 c water. Mix well & set aside until it has absorbed all the water.
5. Return to the couscousier & steam for another 15 minutes. Return to the bowl, add half the remaining oil or milk & mix with your fingers. Steam again for another 30 minutes. Return to the bowl for one last time & mix in the rest of the oil or milk or 1/2 milk and 1/2 oil.
6. Arrange coucous in a cone shape on a large serving platter. Decorate attractively with the garnishes & serve while still hot. Great cold for breakfast as well!
7. This is a make the couscous and the rest is garnish recipe. In my area, Oujda we prefer pistachios and will then add almonds to the pistachios if we have them.
Title: Fresh Summer Blueberry Cobbler
Ingredients:
- 1 1/4 all-purpose flour
- 1/2 sugar
- 1/4 salt
- 1 1/2 baking powder
- 3/4 butter
- 1/3 fresh blueberries
- 2 sugar
- 1/3 vanilla extract
- 1
Instructions:
1. Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine.
2. Add in milk and butter; stir to combine.
3. Spread batter into a greased 8-inch square baking pan.
4. Sprinkle blueberries evenly over batter.
5. Sprinkle with 1/3 cup sugar and drizzle with vanilla.
6. Bake at 350° for 40-45 minutes or until a pick comes out clean.
7. Can serve plain or with ice cream on top.
Title: Zingy Lemon Loaf Cake
Ingredients:
- 170 self raising flour
- 170 butter
- 225 eggs
- 2 lemon
- 1 milk
- 2
Instructions:
1. Pre-heat oven to 190oC ; 375oF ; Gas 5.
2. Grease a loaf tin or 8 x 10 inch baking tin.
3. Cream butter and 170g (6oz) of sugar in a bowl until soft and fluffy.
4. Gradually add the beaten eggs stirring all the time.
5. Grate the rind off the lemon very finely or peel with a potato peeler and chop very finely taking care not to include any white pith.
6. Mix in the lemon rind and flour.
7. Stir in enough milk to make the mixture drop off a spoon with a light shake.
8. Spread the mixture evenly in a greased loaf tin.
9. Bake for 30 to 40 minutes until the cake is springy when touched and a skewer inserted into the middle comes out clean.
10. While the cake is cooking place the lemon juice and remaining caster sugar into a small saucepan and heat until warm but not boiling (microwave works too).
11. When the cake has cooked pierce all over with a skewer or fork and spoon the lemon syrup over the top.
12. Allow the cake to cool in the tin.
Title: Orange Pecan Tassies
Ingredients:
- 3 eggs
- 3/4 sugar
- 3/4 light corn syrup
- 2 butter
- 3 vanilla extract
- 3 pecans
- 1 cream cheese
- 1 butter
- 6 all-purpose flour
- 2/3
- 2
Instructions:
1. Beat cream cheese and butter at medium speed with an electric mixer until creamy.
2. Gradually add flour, beating at low speed just until blended.
3. Wrap dough in wax paper, and chill at least 2 hours.
4. Divide dough in half.
5. Divide each half of dough into 24 balls.
6. Flatten each ball with palmof your hand, and place in lightly greased miniature muffin pans (1 3/4 inch).
7. Shape each into a shell.
8. Cover and chill until ready to fill and bake.
9. For Filling: Mix together the 3 large eggs, 3/4 cup sugar, 3/4 cup light corn syrup, 2 Tablespoons grated orange rind and 3 Tablespoons fresh orange juice; blend until smooth. Sit in the 3 Tablespoons of melted butter, 1 teaspooon vanilla extract and the 1 cup of finely chopped pecans. Spoon filling evenly into Pastry Cups, filling three-fourths full. Bake at 325 degrees for 25 minutes or until set. Cool 3 minutes in pans. Remove from pans, and cool on a wire rack.
Title: Simply Citrus Cream Cake
Ingredients:
- 1 instant lemon pudding
- 1 sour cream
- 1 1/3 eggs
- 3 orange zest
- 1/4 powdered sugar
- 2 Cool Whip Topping
- 1/4 mandarin orange segments
- 1
- 2
Instructions:
1. Preheat the oven to 350°F Line 2 9-inch round cake pans with parchment paper (or lightly grease and flour); set them aside.
2. In a large bowl, combine cake mix, dry pudding mis, 1 cup of the sour cream, eggs, oil, 3/4 cup water, and orange peel. Beat with an electric mixer on low speed for 1 minute and then scrape the bowl. Beat for 2 more minutes on medium speed. Pour evenly into the prepared pans (use a scale to divide evenly).
3. Bake for 25 to 30 minutes or until a toothpick inserted in the centers comes out clean. Cool completely.
4. Beat the remaining 1/3 cup of sour cream and the powdered sugar in a large bowl with a wire whisk until they are well blended. Carefully stir in the Cool Whip. Set aside.
5. Place 1 of the cake layers on a serving plate. Spread half of the Cool Whip mixture on the cake. Top with one can of the mandarin orange segments. Put the second cake layer on top and repeat the Cool Whip and mandarin layers. Refrigerate until ready to serve.
Title: Bolo Negro De Loriga = Darken Cake from Loriga
Ingredients:
- 4 eggs
- 300 sugar
- 300 flour
- 3 cinnamon
- 1 baking soda
- 1/8 milk
Instructions:
1. Beat the eggs together with the sugar, till creamy.
2. Next add in the cinimon with the milk, and beat a.
3. little more.
4. Now add in the flour along with the baking soda,.
5. and mix very well.
6. Butter and flour a bread pan or any kind of pan you.
7. wish to use. Pour the cake batter into the pan, and.
8. place into a hot oven. Let bake till its completly
9. cooked or till center comes ou clean.
Title: Campfire Orange Cake
Ingredients:
- 1 oranges
- 3
Instructions:
1. You could probably do this with any cake mix. Foil is nice (keeps ash out), but apparently not necessary unless you are worried about burning the bottom of the orange cups. Follow the directions on the package for the cake batter and do like below:
2. Gingerbread Cups Halve and clean inside of oranges out. Prepare a package of gingerbread mix, fill cups 3/4 full.
3. Place cups in a bed of coals, not too hot. Bake slowly, turning around from time to time.
Title: Bananas with Caramel Sauce and Whipped Cream
Ingredients:
- 1 1/2 bananas
- 1 butter
- 2
Instructions:
1. Melt the butter in a small non-stick pan until melted and foamy.
2. Add the banana pieces and saute, turning occasionally, until soft and browned in places (about 3-4 minutes).
3. Distribute bananas amongst as many bowls as people you are serving.
4. Top with 2 tablespoonfuls of caramel sauce (homemade is best!) per serving.
5. Dollop freshly whipped cream or, if you're lazy like I am, use one of those spritzy can thingies (what are they called?).
6. You've got a hot dessert on the table in about 6 minutes from start to finish.
7. Can't beat that and it tastes great too.
Title: Honey Bun Glazed Cake
Ingredients:
- 1 sugar
- 1/4 eggs
- 1/2 sour cream
- 4 brown sugar
- 3/4 cinnamon
- 8 powdered sugar
- 3/4 butter
- 3 milk
- 1
- 4
- 1/2
Instructions:
1. Pre-heat oven to 350 degrees Fahrenheit.
2. Combine cake mix,nuts,sugar,eggs, oil and sour cream.
3. In a separate bowl mix brown sugar and cinnamon and set aside.
4. Pour cake batter into TWO 8x8x2 inch square pan.
5. Sprinkle brown sugar and cinnamon mixture over batter and swirl with knife.
6. Bake for 30 to 35 minutes or until cake tester comes out clean.
7. While cake is baking, mix the powdered sugar, butter and milk. [You may need to add more milk; it should be the consistiency of a thin paste.].
8. When cake is done, poke holes in the top with a fork and pour powdered sugar mixture over the top.
Title: Passionfruit and Lemon Slice
Ingredients:
- 1 self-raising flour
- 1 caster sugar
- 1/2 butter
- 125 sweetened condensed milk
- 395 passion fruit pulp
- 2
Instructions:
1. Preheat oven to moderate, 180°C Lightly grease a 20 x 30cm slice pan. Line base and sides with baking paper.
2. In a large bowl, combine flour, coconut and sugar. Add butter, stirring until combined.
3. Press mixture firmly into prepared pan. Bake for 12-15 minutes, until golden. Cool slightly.
4. Meanwhile, in a medium bowl, combine condensed milk, juice and passionfruit. Pour over base and bake for a further 10-12 minutes, until set.
5. Cool in pan then chill until required. Serve cut into squares. Store, chilled, in an airtight container.
Title: Arroz Con Leche
Ingredients:
- 1/2 white rice
- 1/4 raisins
- 1 cinnamon stick
- 2 sugar
- 1 salt
- 1 lemon zest
- 2 ground cinnamon
- 1
Instructions:
1. In a saucepan, cover the rice, raisins and cinnamon stick with 1 cup of water. Bring to a boil over high heat, then reduce the heat to low, cover and simmer the rice until it’s tender.
2. In another saucepan, mix the milk, sugar and salt over medium heat and add the cooked rice. Bring the mixture to just below a boil, turn the heat to low, and simmer the pudding until the rice has absorbed most of the milk and sugar mixture.
3. Add the dulce de leche and stir until it is well combined.
4. Cool the pudding and serve it sprinkled with lemon zest and cinnamon.
5. Serves 2 to 4.
Title: Apple, Rhubarb & Berry Cobbler
Ingredients:
- 1 margarine
- 2 apples
- 2 raspberries
- 1/2 water
- 1 frozen rhubarb
- 1 sugar
- 2 vanilla
- 1 salt
- 1/2 cinnamon
- 2 flour
- 1 1/2 sugar
- 1 baking powder
- 4 milk
- 1 1/4 salt
- 1
Instructions:
1. Preheat oven 375°F.
2. In large saucepan,margarine, rhubarb, sugar food coloring, vanilla, salt and cinnamon and water. Cook medium heat for about 10 to 15 minutes.
3. Then add sliced apples and stir. Fold in berries and cook until hot.
4. In mixing bowl add flour,sugar, baking powder, dash of salt and milk.
5. In 9 X 13 pan pour hot margarine and fruit mixture.
6. Tip the mixing bowl and pour in a drizzle fashion long lines of batter, some will sink to the bottom because the fruit mixture is hot. That is fine, it will come back up.
7. Bake 40 to 45 minutes.
8. Serve with whipped topping or vanilla ice cream.
Title: Strawberry Cake
Ingredients:
- 3 flour
- 2 sugar
- 4 eggs
- 16 frozen strawberries
- 1 1/4 pecans
- 1 baking soda
- 1 ground cinnamon
- 1 1/4
Instructions:
1. Preheat oven to 350 degrees.
2. Mix dry ingredients and seasonings.
3. Add eggs, strawberries, and oil.
4. Beat well with mixer.
5. Pour into greased bundt pan.
6. Bake 1 hour at 350 degrees.
7. Cool slightly before removing from pan.
8. .Glaze.
9. 1/4 cup strawberry juice.
10. 1 to 2 tablespoons melted butter.
11. 2 cups powdered sugar.
12. Beat all with mixer until smooth.
13. Drizzle over warm cake.
Title: Microwave Oatmeal Cake
Ingredients:
- 1/2 quick-cooking oats
- 1/2 boiling water
- 3/4 all-purpose flour
- 1/2 sugar
- 1/3 brown sugar
- 1/2 baking soda
- 1/2 salt
- 1/2 cinnamon
- 1/4 baking powder
- 1/4 nutmeg
- 1/3 shortening
- 2 eggs
- 3 water
- 1/4 graham cracker crumbs
- 1/2
Instructions:
1. Combine oats and boiling water, set aside.
2. Combine remaining ingredients, except graham cracker crumbs,in a mixing bowl.
3. Mix at low speed until blended, then beat at medium speed for about 2 minutes.
4. Put oats in mixture and mix for about 20 seconds.
5. Grease 8x8 glass square cake pan.
6. Coat with grahan cracker crumbs.
7. spread in batter.
8. Microwave at 50% power for 5 minutes, rotating 1/4 turn every 3 minutes.
9. Increase power to High.
10. Microwave 2 to 6 minutes, or until done.
11. The top of the cake should have alittle batter that seems like it is not cooked.
12. Let stand on counter for 5 to 10 minutes.