lumicero/recipes-ing2inst huggingface dataset:
Title: Tiramisu (South Beach Diet)
Ingredients:
- 6 cream of tartar
- 1/2 sea salt
- 1/8 vanilla extract
- 3/4 Splenda granular
- 1/3 Splenda granular
- 2 whole wheat pastry flour
- 6 part-skim ricotta cheese
- 1/2 mint sprig
- 1/2
- 1/4
- 1/2
Instructions:
1. Heat oven to 350'F.
2. Lightly spray an 8x8 inch baking pan with cooking spray. I use grape seed oil.
3. Using an electric mixer, in a large bowl beat the egg whites at high speed, with the cream of tartar and salt until stiff peaks form. About 5 minutes.
4. Add 1/2 teaspoons of the vanilla extract and beat to combine. Add 1/3 cup sugar substitute and beat the mixture to form stiff peaks.
5. Sift 2 tablespoons of the flour over the beaten egg whites and fold gently to incorporate. Repeat twice with remaining flour until all the flour is folded into the egg whites.
6. Pour the batter into your prepared pan and gently smooth the top. Bake turning once half way through the cooking time until the cake is golden and the tester comes out clean. About 20 minutes. Cool completely.
7. In a small bowl combine the ricotta, whipped topping, remaining 2 teaspoons sugar substitute, and remaining 1/4 teaspoon vanilla.
8. Cut the cake in half vertically down the middle to make two 4 by 8 inch pieces. Place the halves on a flat work surface.
9. Drizzle 2 tablespoons espresso onto each half. Spread half of the ricotta mixture onto one of the halves and dust with half of the cocoa powder.
10. Top with the remaining cake half; spread the top with the remaining ricotta mixture and dust with remaining cocoa powder.
11. Using a serrated knife, gently cut cake crosswise into 4 slices and serve with mint leaves for garnish if using.
12. Bon Appetit!
Title: Butterless Almond Cake
Ingredients:
- 7 almond paste
- 1/4 sugar
- 3 eggs
- 1/4 all-purpose flour
- 1 salt
- 2 confectioners' sugar
- 1 -2
Instructions:
1. Preheat oven to 350°F
2. Grease pan.
3. Line bottom of pan with wax paper and grease paper.
4. Use box grater and grate almond paste.
5. Add almond paste, sugar and eggs to a mixing bowl.
6. Mix on medium speed until well combined.
7. Turn speed to high, and mix for 3 minutes.
8. Add flour and salt to almond mixture.
9. Mix on a low speed until just combined.
10. Add almond slivers
11. Pour batter into pan.
12. Bake for 20-22 minutes or until toothpick inserted in middle comes out clean.
13. Cool cake in pan on wire rack for 15 minutes.
14. Invert on plate or wire rack, peel off wax paper.
15. Invert cake back onto wire rack (so top doesn't get lined) to finish cooling.
16. Dust with confectioners sugar if desired.
17. Enjoy with your morning or evening coffee!
Title: Peach Crostata
Ingredients:
- 2 unbleached all-purpose flour
- 1/4 sugar
- 1 kosher salt
- 10 unsalted butter
- 1/4 unbleached all-purpose flour
- 1/4 sugar
- 1/4 unsalted butter
- 4
- 2
- 1
Instructions:
1. Make the dough: combine the flour, sugar, and salt in a food processor; pulse a few times to blend.
2. Add the butter and pulse until it is the size of small peas, about 15 times.
3. With the processor running, add the ice water and process for about 10 seconds; stop the processor before the dough comes together.
4. Turn the dough out onto a sheet of waxed paper; divide the dough in half, and shape it into two disks.
5. Wrap them in plastic wrap and refrigerate at least 1 hour (the dough can be refrigerated 2 days or frozen for up to 2 weeks; if it has been frozen, defrost the dough for 30 minutes at room temperature).
6. Preheat oven to 450°.
7. Roll one disk of dough into an 11-inch circle on a lightly floured surface.
8. Transfer to a baking sheet (reserve the second disc for another use).
9. Prepare the filling: combine the flour and sugar in a small bowl; blend in the butter with two knives utnil the mixture resembles coarse meal.
10. Place the peaches in the center of the dough circle on the baking sheet and top with the butter-sugar mixture.
11. Begin draping the edges up and over, forming about 3 pleats.
12. Crimp the pleats and press down to seal; brush the pastry with the egg wash and sprinkle with the sugar.
13. Bake the tart for about 25 minutes or until golden brown; let cool on a rack and serve slices with vanilla ice cream or cream anglaise.
14. Variation: line the dough bottom of the crostata with a heaping tablespoon of pecan frangipane before adding the peaches; to make frangipane--combine 1/2 cup toasted pecans and 1/2 cup sugar in a food processor and process until the nuts are coarsely ground; add 8 tablespoons of unsalted butter, cut into small pieces, and 1 large egg; pulse until the mixture resembles a coarse paste.
Title: Meersburger Kirschen-Dessert (Cherry Dessert Meeresburg)
Ingredients:
- 1 tart cherries
- 3 kirsch
- 6 sugar
- 2 water
- 12 ladyfingers
- 8 cream cheese
- 1/2 vanilla extract
- 2 heavy cream
- 1 pistachio nut
Instructions:
1. Wash and drain cherries.
2. Remove stones and reserve 8 whole cherries for garnish.
3. Place cherries in a bowl; add kirsch.
4. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup.
5. Add syrup to cherries; stir to blend.
6. Cover and let soak for 20 minutes.
7. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes.
8. Arrange cherries on top.
9. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds.
10. Whip the cream and carefully fold it into the cream-cheese mixture.
11. Spoon over the cherries.
12. Garnish with the chopped pistachio nuts and whole cherries.
Title: Caramel Pears Belle Helene
Ingredients:
- 2 fresh ginger
- 1 sugar
- 3 warm water
- 1 vanilla bean
- 4 bosc pears
- 1 -2 pear brandy
- 1 1/2 vanilla ice cream
- 2 pistachios
Instructions:
1. Peel the ginger and cut into 1/4-inch-thick disks.
2. In a deep saucepan large enough to hold the pear halves in a single layer, combine the ginger, sugar, and 1/2 cup of the water.
3. Bring to a boil over high heat; Cook the syrup until it turns a medium amber brown.
4. Remove the pan from heat and carefully add the remaining 2 1/2 cups water.
5. Stir until the caramel is completely dissolved then add the vanilla bean to the syrup.
6. Peel the pears, leaving the stems intact and cut the pears in half lengthwise.
7. Use a melon baller to remove the central core;Draw the melon baller from the core to the top of the pear, removing the interior stem, up to the top of the pear.
8. Add the pears to the caramel syrup.
9. Simmer and cook the pears, uncovered, until they are tender but not mushy when pierced with a sharp knife, 15 to 20 minutes (the length of poaching time depends on the ripeness of the fruit).
10. Stir in the pear brandy, if using.
11. Remove the pan from heat and let the pears cool to room temperature in the poaching liquid.
12. The pears can be served immediately, or covered and refrigerated in the poaching liquid for up to 2 days.
13. To serve, drain the pears and place each pear half on a dessert plate.
14. Place a scoop of vanilla ice cream alongside or on top of the poached pear. Drizzle with caramel sauce (or chocolate if preferred).
15. Sprinkle with the pistachios and serve immediately.
16. Enjoy! :).
Title: Raspberry and Cream Trifles
Ingredients:
- 1 1/3 heavy whipping cream
- 1/3 sour cream
- 1/4 confectioners' sugar
- 1 triple sec
- 1 orange zest
- 1 ladyfingers
- 1 fresh raspberry
- 2
- 1
Instructions:
1. In a large bowl, beat cream, sour cream, confectioners' sugar, triple sec, and orange zest with a mixer at high speed until soft peaks form.
2. Divide ladyfinger pieces among 6 small dessert glasses. Drizzle each with 2 tablespoons syrup. Divide cream mixture over ladyfingers. Top each with 1 tablespoons remaining syrup and raspberries. Cover, and refrigerate for at least 30 minutes or up to 4 hours.
Title: Pear Mango and Plum Crisp With Crunchy Topping
Ingredients:
- 4 pears
- 1 mango
- 2 plums
- 1/4 flour
- 2 pumpkin pie spice
- 2/3 rolled oats
- 1/4 butter
- 1/4 brown sugar
- 1/3 coconut
- 3 pumpkin pie spice
- 1/2
Instructions:
1. Chop the mango, pears, and plums. (You only need a few plums to provide a complimentary flavor to the very sweet fruits.).
2. Mix together in a prepared baking dish.
3. Add 2 tsp Pumpkin Pie Spice to flour and mix.
4. Toss fruit in flour.
5. Put rolled oats, brown sugar, and pumpkin pie spice in a food processor.
6. Cut cold butter into small pieces.
7. Pulse until butter mixture is crumbly.
8. Add Fiber One and pulse a few times so that the "sticks" stay big enough to add crunch to the topping.
9. Mix in the coconut. I like the large shaved raw coconut, unsweetened.
10. Sprinkle over top of fruit.
11. Bake at 350 for 40 minutes.
12. Serve warm with whipped topping.
13. You can add sugar to the fruit mixture. Start with 1/3 cup. I usually do half sugar, half baking splenda.
Title: Diabetic Chewy Molasses Ginger Cookies
Ingredients:
- 1/3 margarine
- 1/3 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 3/4 Egg Beaters egg substitute
- 1/4 dark molasses
- 1/4 all-purpose flour
- 1 1/2 whole wheat flour
- 1/2 Splenda granular
- 1/4 ground cinnamon
- 1
Instructions:
1. Spray cookie sheet with nonstick spray; set aside.
2. In a large mixing bowl, beat the margarine with an electric mixer on medium to high speed for 30 seconds.
3. Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined.
4. Beat in Eggbeaters and molasses.
5. Beat in as much of the all-purpose and whole wheat flour as you can with the mixer.
6. Stir in any remaining flour with a wooden spoon.
7. Cover and chill in the refrigerator for 1 hour.
8. Shape dough into 1-inch balls.
9. Combine the granulated Splenda and 1 teaspoon cinnamon.
10. Roll balls in Splenda-cinnamon mixture.
11. Place 2 inches apart on prepared cookie sheet.
12. Bake in a preheated 350F oven for 10 to 11 minutes or until set and tops are cracked.
13. Remove from cookie sheet.
14. Cool on a wire rack.
15. Makes about 4 dozen.
Title: Dr. Pepper Cake
Ingredients:
- 1 butter
- 1 eggs
- 2 buttermilk
- 1/2 baking soda
- 1 vanilla
- 1 cinnamon
- 4 flour
- 1 1/2 sugar
- 2 butter
- 2 powdered sugar
- 1/4
- 3
- 1/4
- 1
Instructions:
1. Heat 1 Cup of butter and Dr Pepper.
2. Add the cocoa, cinnamon, flour and sugar to the butter mixture.
3. Mix the eggs, buttermilk, soda and vanilla and add to the rest of the mixture.
4. Pour into prepared 8 or 9 inch pans.
5. Bake 30 minutes at 350 degrees.
6. DR PEPPER ICING Heat butter, Dr Pepper and cocoa stirring until well blended.
7. Stir in remaining ingredients.
8. Frost cake.
Title: Alicia's Wheat-Free, Lactose Free Almond Surprise Cookies
Ingredients:
- 1/2 flax seed meal
- 1 baking powder
- 1/4 baking soda
- 1 old fashioned oats
- 1 brown sugar
- 2 almond butter
- 1/2 applesauce
- 1 prune puree
- 3/4 egg
- 1/2 pure vanilla extract
- 1/2 stevia
- 1 dried cranberries
- 3 ground pecans
- 1
- 3/4
- 1/2
Instructions:
1. Pre-heat oven to 350 degrees.
2. Mix together the applesauce, prune puree, orange juice, eggs, brown sugar, almond butter, stevia, almond extract and vanilla
3. Combine oat bran, brown rice flour, oats, baking powder, baking soda, and flax meal (or ground flax seeds) - sift together and slowly add to wet mixture.
4. Mix should be quite soft but not runny. If it is too firm, add a little water. If too runny, add more oats and/or flax meal.
5. Add in the chocolate chips, dried cranberries (dried cherries are even better but much more expensive) and pecans.
6. drop onto a standard sized baking sheet (about 12 cookies per sheet) and bake for approximately 8 minutes.
Title: Onion Kheer
Ingredients:
- 2 onions
- 5 milk
- 100 cornflour
- 750 sugar
- 100 pista
- 100
Instructions:
1. Peel the onion & cut into very tiny bits.
2. Rub it twice or thrice with the help of corn flour and blanch.
3. Boil milk add blanched onion and simmer till onion soften.
4. Add sugar and continue boiling till milk thickens.
5. Garnish with sliced pista and almonds
6. Serve chilled.
Title: Whipping Cream Pound Cake
Ingredients:
- 1 butter
- 1/2 Crisco shortening
- 3 sugar
- 6 eggs
- 1 all-purpose flour
- 3 baking powder
- 1/2 vanilla extract
- 1/2
- 1 1/2
Instructions:
1. Heat oven to 350 degrees.
2. Grease and flour a 9 or 10-inch tube pan.
3. In a bowl, beat butter, Crisco, sugar and eggs for 4 minutes (must beat for 4 minutes, not any less), with an electric mixer.
4. Sift the flour with baking powder.
5. Add in the whipping cream, sifted flour/baking powder mix, lemon and vanilla extracts; beat for 2 more minutes on medium speed.
6. Spoon batter into prepared pan.
7. Bake for 1 hour and 20 minutes, or until cake tests done (the top should just spring back when you press it lightly with your finger).
8. Remove from oven, let cake cool in pan for 15 minutes, then remove.
Title: Ila's Candied Walnuts
Ingredients:
- 1 granulated sugar
- 1/2 cold water
- 3/4 salt
- 1 vanilla extract
- 1 ground cinnamon
- 1 walnuts
Instructions:
1. Combine all ingredients in a skillet except walnuts. Simmer for 4 minutes or until mixture spins small thread from spoon.
2. Remove from heat and stir in walnuts. Continue stirring until syrup forms a sugar coating over the walnuts. Gently separate nuts while cooling.
Title: Cookie Dough Eggrolls
Ingredients:
- 1/2 butter
- 1/2 brown sugar
- 1/4 sugar
- 1 flour
- 1/2 salt
- 1 vanilla extract
- 3/4 chocolate chips
- 6 vanilla ice cream
Instructions:
1. In a large mixing bowl, cream together the butter and sugars.
2. Add the flour, salt and vanilla.
3. Mix until fully combined, then stir in the chocolate chips.
4. Position the eggroll wrappers on a flat, clean surface.
5. Place a handful of the cookie dough in the center of each wrapper.
6. Roll one corner up over the dough, then fold up the side corners before rolling the rest of the way.
7. Brush the last corner with water to seal it.
8. Heat about a 1/2-inch of vegetable oil in a large deep skillet.
9. When hot, flash fry each eggroll, one or two at a time.
10. Using tongs, turn the eggrolls so each side cooks for about 10 seconds. Drain on a paper towel.
11. Repeat with remaining rolls.
12. Serve immediately on individual plates with vanilla ice cream topped with caramel and hot fudge sauces.
Title: Lemon Curd(Bangladesh)
Ingredients:
- 1 egg
- 1 sugar
- 1 1/2 butter
- 1 cornstarch
- 1
Instructions:
1. Whisk the egg and mix all ingredients in a saucepan.
2. Place over medium heat and whisk continuously until the mixture thickens, about 3 minutes.
Title: Vegan Beetroot, Carrot, Banana and Chocolate Cake
Ingredients:
- 437 self raising flour
- 250 cocoa powder
- 125 bicarbonate of soda
- 1/4 baking powder
- 1/2 brown sugar
- 1/2 beetroot
- 1 carrot
- 1 banana
- 1 milk
- 1
- 1/2
Instructions:
1. Preheat oven to 180 degrees celcius.
2. Spray a rectangular roasting tray or glass pyrex dish with nonstick spray. (Roughly 15cm x 25 cm).
3. Combine all ingredients from flour to sugar thoroughly.
4. Combine milk, oil and banana puree thoroughly.
5. Add carrots and beetroots into dry mix. Add wet ingredients into the dry mix and whisk thoroughly.
6. Bake at 180 for 45 minutes, or till a skewer comes out clean. The banana may cause a small bit of stickiness on the skewer.
7. Ice if preferred.
Title: Blueberry Pecan Shortbread Squares
Ingredients:
- 3/4 pecans
- 2 1/4 all-purpose flour
- 1/2 salt
- 1 butter
- 1 1/2 powdered sugar
- 1/4 vanilla extract
- 3 fresh blueberries
- 2 granulated sugar
- 1 lime rind
Instructions:
1. Place pecans in a single layer in a shallow pan.
2. Bake at 350°F for 8 minutes or until toasted.
3. Stir together pecans, flour, and salt in a bowl.
4. Beat 1 cup butter and 1 1/2 cups powdered sugar at medium speed with a heavy duty electric stand mixer 2 minutes or until pale and fluffy. Beat in vanilla extract. Gradually add flour mixture, beating at low speed 30 seconds after each addition until a dough comes together and holds shape.
5. Press 2 cups dough in a thick layer onto bottom of a lightly greased 13x9-inch pan. Top evenly with fresh blueberries. Combine granulated sugars and lime rind and sprinkle evenly over berries. Crumble remaining dough evenly over berries.
6. Bake at 350°F for 45-50 minutes or until golden. Cool shortbread in pan on a wire rack 2 hours. Cut into squares before serving.
Title: Caramelized Apples
Ingredients:
- 6 butter
- 1/3 sugar
- 2 apples
- 2/3 vanilla
- 1/2 cinnamon
Instructions:
1. Melt butter in large skillet over medium heat; sprinkle sugar over.
2. Stir until sugar begins to melt, about 1 minute.
3. Add apples.
4. Saute until apples are brown and tender and juices form, about 10 minutes.
5. Add cream and simmer until sauce thickens slightly, about 2 minutes.
6. (Can be prepared 3 hours ahead. Let stand at room temperature. Re-warm apples over medium heat.).
Title: Easy Rice Pudding
Ingredients:
- 4 milk
- 1 vanilla pudding mix
- 3/4 raisins
- 1 egg
- 1/2 cinnamon
- 1/4 nutmeg
- 1
Instructions:
1. Combine all ingredients in a large saucepan and stir over medium heat until mixture comes to a boil.
2. Cool 10 minutes, stirring twice.
3. Pour into dishes and serve warm.
Title: Cherry Chip Almond Cookies
Ingredients:
- 3 flour
- 1/2 baking powder
- 1/2 salt
- 1 butter
- 1 1/2 sugar
- 2 eggs
- 1 vanilla
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F.
2. Mix flour, baking powder, and salt in a bowl set aside.
3. Cream your butter, then slowly add your sugar. Blend well.
4. Add your eggs,vanilla and almond extract.
5. Slowly blend in flour mixture. Add your chips, drop by teaspoonful onto cookie sheet.
6. Bake for about 10 minute.
Title: Poached Pineapple Sundaes
Ingredients:
- 1 fresh pineapple
- 5 water
- 1/2 honey
- 4 tea bags
- 1
Instructions:
1. Remove skin from pineapple as well as all 'eyes'.
2. Cut pineapple crosswise into 8 thick rounds.
3. Remove core with small knife.
4. In large skillet combine pineapple, water and honey.
5. Bring to boil; add tea bags or rose hips and lower heat to simmer.
6. Cover and cook 20 minutes or until pineapple is just tender.
7. Remove pineapple with slotted spoon and place in shallow casserole.
8. Discard tea bags or strain rose hips through sieve.
9. Cook remaining liquid over high heat until reduced to 2 cups; pour over pineapple.
10. Cover and chill until very cold.
11. Place yogurt in glasses; top with pineapple and drizzle with syrup.
12. Great served with cinnamon wontons.
Title: Chocolate-Oat Sugar Balls
Ingredients:
- 1 1/4 flour
- 1/2 baking soda
- 1/2 salt
- 1 shortening
- 1/2 brown sugar
- 1/2 egg
- 1 vanilla
- 1 rolled oats
- 1
Instructions:
1. Sift the flour, baking soda and salt together and set aside.
2. Melt the chocolate and shortening over hot water. Remove from heat.
3. Add the sugar, egg and vanilla and beat thoroughly. Stir in flour mixture and rolled oats.
4. Shape into balls, using 1 level teaspoon for each, and place on greased cookie sheet.
5. Bake at 375 F for 6 to 8 minutes.
6. Roll in sugar while still warm.
Title: Gingerbread Cookies
Ingredients:
- 1/2 sugar
- 1/2 molasses
- 1/2 all-purpose flour
- 1 salt
- 2 baking powder
- 1/2 baking soda
- 1/2 ground cinnamon
- 1/2 ground cloves
- 1/2 ginger
- 1 ground nutmeg
- 1
- 1/2
Instructions:
1. Mix together applesauce and sugar until smooth. Stir in molasses and egg yolk.
2. Combine flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg. Mix into dry ingredients.
3. Cover and chill for an hour.
4. Preheat oven to 350 degrees F.
5. Roll out dough (1/4 inch thick) on lightly floured surface. Cut with cookie cutters.
6. Place cookies 2 inches apart and bake for 8-10 minutes. Decorate when cool.
Title: Bread Pudding
Ingredients:
- 1 eggs
- 3 heavy cream
- 2 half-and-half
- 1/2 milk
- 3/4 sugar
- 1/4 salt
- 2 vanilla
- 1 cinnamon
- 1/2 half-and-half
- 1/4 vanilla bean
- 4 sugar
Instructions:
1. cut the loaf of bread into cubes, about 1"x1".
2. put the cubed bread in a greased 8"x11" glass pan (or similar size).
3. Mix the cream, half and half, sugar, salt and vanilla and pour over bread. Use the back of a wooden spoon to press the bread down to sop up all the mixture.
4. Sprinkle with cinnamon to your own taste and bake at 350 for 30 minutes.
5. CREME ANGLAISE (I like to make this ahead of time).
6. Set a large fine strainer over a medium bowl and set the bowl in a shallow pan of cold water.
7. In a large saucepan, combine the half-and-half and vanilla bean and cook over moderately low heat just until small bubbles appear around the rim, about 5 minutes.
8. In another medium bowl, whisk the sugar and egg yolks just until combined. Whisk in half of the hot half-and-half in a thin stream. Pour the mixture into the saucepan and cook over moderate heat, stirring constantly with a wooden spoon, until the sauce has thickened slightly, 4 to 5 minutes. Immediately strain the sauce into the bowl in the cold water bath to stop the cooking. Scrape the vanilla seeds into the sauce. Serve right away or refrigerate until chilled.
Title: Fresh Figs With Ice Cream and Amaretto Chocolate Sauce
Ingredients:
- 1 vanilla ice cream
- 1/2 amaretti cookie
- 2/3 butter
- 1/4 honey
- 2 Amaretto
- 4 fresh figs
- 2 sugar
- 4 water
- 5 butter
- 5 Amaretto
- 2
Instructions:
1. Pack 1/4 cup vanilla ice cream into each of 8 small paper cups and freeze.
2. Preheat oven to 350°F.
3. Lightly butter baking sheet, then set aside.
4. In a small bowl, mix grated chocolate, cookies, almonds, butter honey and amaretto.
5. Scopp 2 Tablesoons of this mixture onto each fig half.
6. Arrange on baking sheet and bake 6 to 7 minutes at 350°F.
7. For the sauce, combine sugar, water, chocolates and butter in a heavy saucepan.
8. Heat on medium, stirring until mixture boils, thickens and is smooth (about 2 minutes.).
9. Remove from heat, stir in amaretto liquer.
10. To serve, unmold ice cream and and place a stuffed fig on plate. Drizzle sauce over the ice cream and fig.
11. Serve while filling is still warm.
Title: Pop Tart Trifle
Ingredients:
- 6 prepared vanilla pudding
- 2 frozen strawberries
- 1 fresh strawberries
Instructions:
1. In a trifle dish or clear round glass bowl, crumble 2 pop tarts.
2. Spread 1 can of vanilla pudding evenly over crumbled pop tarts.
3. Top with 2 more crumbled pop tarts.
4. Cover with 1/2 of the defrosted strawberries.
5. Top strawberry layer with the second can of pudding, then the remaining frozen strawberries, and crumble last two pop tarts over that.
6. Garnish with whipped cream and fresh strawberries.
7. Refrigerate any leftovers.
8. Note; These can also be made in parfait glasses using lesser amount of ingredients.
Title: Banana Rum Cake
Ingredients:
- 1 baking soda
- 1/4 dark rum
- 2/3 water
- 2/3 eggs
- 2 pecans
- 1 butter
- 1/3 confectioners' sugar
- 1/3 vanilla extract
- 3 dark rum
- 2
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
2. In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes.
3. Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely.
4. For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.
Title: Handel's Birthday Cake
Ingredients:
- 1/4 baking soda
- 3/4 water
- 1/3 eggs
- 3 banana
- 1 margarine
- 1 creamy peanut butter
- 1/4 powdered sugar
- 1/2 evaporated milk
- 2 vanilla
- 1/4
- 1/2
Instructions:
1. For Cake: In a large bowl, dissolve baking soda in water.
2. Add oil and eggs; mix well.
3. Add cake mix to liquid ingredients. Blend on low speed until moistened.
4. Add mashed bananas to cake mix; mix at medium speed for 2 minutes.
5. Pour batter into a greased and floured 9x13-inch pan.
6. Bake at 350 degrees for 30-35 minutes.
7. Cool cake before frosting with icing.
8. For Icing: Cream margarine and peanut butter until light and fluffy.
9. Add powdered sugar and mix well.
10. Gradually add evaporated milk and continue beating until smooth. (you may need to add a little more milk).
11. Blend in vanilla.
12. Spread on cooled cake.