lumicero/recipes-ing2inst huggingface dataset:
Title: Finnish Pepper Cookies - Piparkakut
Ingredients:
- 1 dark corn syrup
- 2 cinnamon
- 1/2 allspice
- 1/4 black pepper
- 1 ground cloves
- 1 ground ginger
- 2 butter
- 2 granulated sugar
- 1 egg
- 1 heavy cream
- 4 baking soda
- 9 flour
Instructions:
1. In a saucepan, combine the syrup, cinnamon, allspice, pepper, cloves, ginger, butter, and sugar, and bring it to a boil.
2. Remove the mixture from the heat, transfer it into a bowl, and let cool.
3. Stir in the egg, cream, soda, and flour; cover and place in the refrigerator and let chill overnight.
4. When ready to make cookies, preheat oven to 375 degrees.
5. Roll the dough out very thin, using about 1/2 cup of the dough at a time and cut it into your desired shapes.
6. Lightly grease a cookie sheet and bake at 375 degrees for 12 to 15 minutes until the cookies are lightly brown, crisp but not too dark.
7. Recipe makes about 8 dozen 2-inch cookies.
Title: Crystallized Candied Ginger
Ingredients:
- 1 fresh ginger
- 6 water
- 3 granulated sugar
Instructions:
1. Peel the ginger using a sharp-edged teaspoon (or a small knife) -- yep that is the easiest way, just scrape it toward you and all comes off. In the joints just break apart the pieces to get all the peeling.
2. Now slice it in 1/4-inch-thick slices -- I used the Cuisinart since I was doing so much but you can use a mandoline or sharp knife.
3. Place the slices in a large nonreactive saucepan with cold water to cover, bring to a boil and cook for 15 minutes. Drain, cover with fresh cold water, boil, and again cook 15 minutes. Repeat this blanching process 2 more times, for a total of 4 blanchings in all.
4. After the last blanching, drain and cover with 6 cups of fresh cold water and 3 cups of sugar. Slowly bring the syrup to a boil, stirring often, then reduce heat and simmer, stirring occasionally, until the ginger is translucent and the syrup is thickened, about 20-30 minutes; watch carefully. Remove from heat.
5. You now have Canton candied ginger and can store it this way (in it's syrup, in a sterilized jar with a tight fitting lid, and refrigerated) for practically forever.
6. Or, for crystallized ginger, let stand for about 30 minutes, for the ginger to absorb more syrup. Then you can take the pieces of ginger from the syrup and toss it in granulated sugar and put it on a rack (or on a parchment lined baking sheet) to dry, uncovered at room temperature, for at least 8 hours or overnight, until the sugar coating is firm and the slices are no longer sticky. This also keeps for at least a year, stored in a cool dry place in an airtight container.
7. Notes: Save the syrup for flavoring, it has a strong ginger flavor and can be used to flavor drinks-- it is so yummy! I also save the sugar that I tossed it in to use in recipes.
Title: Dutch Baby
Ingredients:
- 2 eggs
- 1 1/2 flour
- 1/2 salt
- 1/2 milk
- 2 butter
- 1 lemon juice
- 1 1/2 strawberries
Instructions:
1. Combine wet ingredients.
2. Ad sifted dry ingredients.
3. Spread into a 9 by 13 inch pan and bake at 350 degreees for 15 to 20 minute Let cool.
Title: Caramel Cream Cheese Frosting
Ingredients:
- 1 unsalted butter
- 2 dark brown sugar
- 5/8 vanilla extract
- 2 cream cheese
- 16
Instructions:
1. Melt butter in a 3-quart saucepan over medium heat. Add brown sugar; bring to a boil, stirring constantly. Stir in whipping cream and vanilla; bring to a boil. Remove from heat, transfervto mixing bowl, and let cool 1 hour or more.
2. When bowl is cool to touch, add cream cheese. Beat at high speed with an electric mixer until creamy and spreading consistency.
Title: Low Fat Boston Cream Pie
Ingredients:
- 1/4 margarine
- 1/2 sugar
- 3 sugar
- 1 1/2 cake flour
- 1 1/2 baking powder
- 1/4 salt
- 2/3 skim milk
- 1 vanilla extract
- 2 sugar
- 1/2 cornstarch
- 1 cornstarch
- 2 salt
- 1/8 skim milk
- 1 1/4 egg
- 1 vanilla extract
- 1 sugar
- 2 cornstarch
- 1 1/2 skim milk
- 3/4 vanilla extract
- 1/3
- 1/2
Instructions:
1. Beat margarine at high speed with an electric mixer until creamy; gradually add 1/2 cup sugar, beating well (about 5 minutes).
2. Combine flour, baking powder, and salt.
3. Add to margarine mixture alternately with milk, beginning and ending with flour mixture.
4. Stir in vanilla.
5. Beat egg whites at high speed until foamy.
6. Gradually add remaining 3T sugar, beating until stiff peaks form.
7. Stir one-third of egg white mixture into batter; fold remaining egg white mixture into batter.
8. Pour into an 8-inch round cake pan coated with cooking spray.
9. Bake at 350F for 35 minutes or until a wooden pick inserted in center comes out clean.
10. Cool in pan on wire rack 5 minutes; remove from pan, and cool completely on wire rack.
11. Split cake in half horizontally; place bottom layer, cut side up, on a serving plate.
12. Spread with Vanilla Cream Filling; top with remaining cake layer, cut side down.
13. Spread Chocolate Glaze over top of cake.
14. Chill 3 hours.
15. VANILLA CREAM FILLING: Combine first 5 ingredients in a saucepan, stirring with a wire whisk until blended.
16. Bring to a boil over medium heat, and cook 1 minute, stirring constantly.
17. Stir in vanilla.
18. Cover pan and chill until set.
19. Makes 1 1/2 cups.
20. CHOCOLATE GLAZE: Combine sugar, cocoa, and cornstarch in a small saucepan.
21. Gradually add milk, stirring until well blended.
22. Bring to a boil over medium heat, and cook 1 minute, stirring constantly.
23. Stir in vanilla.
Title: Coconut Brittle Cake Topping
Ingredients:
- 1/2 light brown sugar
- 1/4 butter
- 1/4 flaked coconut
- 1/2
- 1/4
- 1
Instructions:
1. Combine brown sugar, butter and cream in bowl, mix well.
2. Add coconut, nuts, and rice krispies.mix well.
3. Spread topping over warm cake.
4. Broil 3" from heat source for 2 minutes or until golden brown.
Title: "can't Get Enough Apple" Cobbler
Ingredients:
- 6 apples
- 1 sugar
- 2 lemon juice
- 1 cinnamon
- 2 tapioca flour
- 1 sorghum flour
- 2 sugar
- 1 cinnamon
- 2 tapioca flour
- 1 1/2 baking powder
- 1/4 margarine
- 1/2 vanilla
- 1 egg
- 1 cinnamon
- 1
Instructions:
1. For Cobbler Toping:.
2. * Mix 1 tablespoons ground flax with 3 tablespoons water. Let stand for 15 minutes. Measure out 1 tablespoon for the recipe.
3. Spray 8 or 9 inch square pan with spray oil. Toss apples with lemon juice, set aside.
4. For filling, mix sugar, cinnamon and tapioca flour. Add the apples and mix until coated. Place apples in prepared pan and bake for 10 minutes. For cobbler, mix sorghum flour, sugar, cinnamon, baking powder, and tapioca flour, set aside. Just before the apples are through baking, cut margarine substitute into the cobbler mixture until it resembles pea size crumbs, set aside.
5. After the hot apples are removed from oven, mix the rice milk with 1 tablespoons egg substitute. Add the milk and egg to the cobbler mixture above just until moistened. Place the finished cobbler mixture in dollops onto the hot apples. Sprinkle the Happy Apple231 crumble topping on top. Bake at 400°F for 20-25 minutes or until browned.
Title: Connie”s Apple Cake Recipe
Ingredients:
- 2 sugar
- 3 flour
- 1 pecans
- 4 Red Delicious apples
- 1 salt
- 1 baking soda
- 1 nutmeg
- 1 cinnamon
- 1 1/2 canola oil
- 1 vanilla extract
- 2 eggs
Instructions:
1. PREHEAT OVEN TO 350 DEGREES:
2. Mix all dry ingredients with Chopped Apples.
3. Add Canola Oil, (I make this at least 3 times a year and YES you put in 1 and one half cups of canola oil, this is a correct measurement), Vanilla Extract and beaten Eggs.
4. Mix well. Batter will be stiff and a bit difficult to mix, but it is totally worth it!
5. Bake approximately 1½ hours in lightly greased (10 x 14 ) pan. Start checking cake after about an hour, since everyone's stove heats a little differently. You can use a toothpick or whatever you usually do to check your baking.
6. Option: Of course you can make this in a muffin pan too but you would have to adjust the cooking time.
Title: Peach Crisp With Toffee, Pecans & Amaretto
Ingredients:
- 6 sugar
- 1/4 Amaretto
- 1/4 orange zest
- 2 lemon zest
- 1 1/2 pecans
- 1 all-purpose flour
- 1 butter
- 1/2
- 6
- 4 1/2
Instructions:
1. In large bowl, combine peaches, sugar, amaretto, orange juice, orange zest, and lemon zest. Toss to coat. Let stand at room temperature 30 minutes, tossing occasionally.
2. Preheat oven to 350°F
3. Place toffee bits, pecans, flour, and butter in a food processor. Using on/off turns, process topping until moist clumps form.
4. Divide peach mixture among six 1 1/4-cup ramekins. Place ramekins on baking sheet. Sprinkle topping over peaches in ramekins, dividing equally.
5. Bake crisps until juices bubble thickly and topping is crisp, about 1 hour.
6. Cool slightly. Serve with vanilla ice cream.
Title: Kittencal's Buttery Cut-Out Sugar Cookies W/ Icing That Hardens
Ingredients:
- 1 butter
- 1 sugar
- 2 eggs
- 1/2 vanilla
- 1/2 all-purpose flour
- 3 1/4 baking soda
- 1/2 baking powder
- 1/2 salt
- 1/2 confectioners' sugar
- 2 milk
- 1 light corn syrup
- 1
- 1/4
Instructions:
1. For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
2. In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
3. Cover bowl with plastic wrap and chill for 2 hours.
4. Set oven to 400°F.
5. Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
6. On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
7. Cut into desired shapes using cookie cutters.
8. Place cookies 2-inches apart on cookie sheet.
9. Bake 4-6 minutes.
10. Remove cookies to wire racks to cool completely before icing.
11. For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
12. Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
13. Divide into as many separate bowls as you wish for different colours.
14. Add in food colouring until desired intensity is achieved.
15. Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
16. Allow to set on waxed paper.
Title: REALTOR Open House Bread Pudding
Ingredients:
- 1 butter
- 16 -18 butter
- 1/2 milk
- 1 sugar
- 2 eggs
- 3 vanilla
- 1 confectioners' sugar
- 2 vanilla
- 1 water
- 1/2 butter
- 3
- 1/4
Instructions:
1. Preheat the oven to 350 degrees.
2. Grease a 9x13" pan.
3. Break the bread up into 4-5 pieces per slice and place into the greased pan.
4. Mix the melted butter, milk, 2 cups sugar, and eggs together and pour over bread. Make sure it's all even and all the bread is covered.
5. Sprinkle the cinnamon sugar over it all, evenly.
6. Place the pudding pan into a larger baking dish with about 1" of water in it to create a water bath.
7. Bake for 40 minutes.
8. Remove from oven and allow to cool about 10 minutes while you make the sauce, if you haven't already.
9. Mix all the sauce ingredients together and poke holes into the pudding while it's still warm and pour all the sauce evenly all over the bread pudding and around the edges.
10. Cut into squares and serve!
Title: Christmas Ice-Cream Bombe
Ingredients:
- 1 mango
- 160 pineapple chunks
- 60 Grand Marnier
- 250 fresh strawberries
- 400 pistachios
- 600 strawberry
- 80
- 35
Instructions:
1. Lightly grease a 2 litre pudding basin and lime with plastic wrap, allowing the wrap to hang over the sides of the basin. Put in freezer until ready to use. Drain the mango and pineapple in a sieve.
2. Mix the Grand marnier, strawberry puree and condensed milk in a large bowl. Whisk the cream to soft peaks, then add to the bowl and continue whisking until thick. Fold in the drained fruits, nougat and pistachios. Pour the mixture into the pudding basin, cover with plastic wrap and allow to freeze over night or until firm.
3. To serve, remove the plastic wrap from the base and invert the pudding onto a chilled serving plate. Remove the bowl, but leave the plastic wrap and refrigerate for 15-25 minutes to soften slightly.
4. To serve, remove the plastic and de3corate the bombe with strawberries.
Title: Iced Coffee and Chocolate Pie
Ingredients:
- 1/4 skim milk
- 2 unflavored gelatin
- 1 skim milk
- 1/3 sugar
- 2 instant coffee granules
- 1 vanilla ice cream
- 2 chocolate
- 1
Instructions:
1. Into a blender container, pour 1/4 cup cold milk. Sprinkle gelatin over milk and mix on low. Let stand 3 to 4 minutes.
2. Add hot milk; cover and process on low until gelatin dissolves; about 2 minutes.
3. Add sugar, coffee granules, liqueur and ice cream.
4. Cover and process until smooth. Pour into crust.
5. Chill at least 2 hours. Garnish with whipped topping and chocolate curls, if desired.
Title: Banana, Peanut Butter, and Nutella Sandwich
Ingredients:
- 1 whole wheat English muffin
- 1 crunchy peanut butter
- 1 banana
- 1/2
Instructions:
1. toast the english muffin, and on either side spread the peanut butter and nutella.
2. sandwich the banana slices between and enjoy!
Title: Gingersnaps
Ingredients:
- 1 brown sugar
- 3/4 shortening
- 1/4 molasses
- 1 egg
- 2 1/4 all-purpose flour
- 2 baking soda
- 1 ground cinnamon
- 1 ground ginger
- 1/2 ground cloves
- 1/4 salt
- granulated sugar
Instructions:
1. In large bowl, mix brown sugar, shortening, molasses and egg.
2. Stir in flour, baking soda, cinnamon, ginger, cloves and salt.
3. Cover and refrigerate at least 1 hour.
4. After chilling, heat oven to 375F; Lightly grease cookie sheet.
5. Shape the dough by rounded teaspoonfuls into balls, then dip tops into granulated sugar.
6. Place balls, sugared sides up, about 3 inches apart on cookie sheet.
7. Bake for 10 to 12 minutes, or just until set (Do not overbake!).
8. Remove from cookie sheet, and cool on wire rack.
Title: Tracey's Bread Pudding
Ingredients:
- 1 brown sugar
- 1/2 raisins
- 1/2 cinnamon
- 1 eggs
- 2 butter
- 1
Instructions:
1. Soak bread in cold water for 1 hour. Drain and squeeze dry.
2. Beat bread with fork and add brown sugar. Add raisins and cinnamon, eggs, and butter.
3. Place in a greased pan.
4. Bake at 325 for approximately 2 hours. Sprinkle with sugar.
5. Cool.
Title: Barefoot Contessa's Shortbread Hearts - Ina Garten
Ingredients:
- 3/4 unsalted butter
- 1 granulated sugar
- 1 vanilla extract
- 3 1/2 all-purpose flour
- 1/4 kosher salt
Instructions:
1. Preheat the oven to 350°F.
2. In the bowl of an electric mixer with the paddle attachment (I use a standard Kitchen Aid hand mixer with regular blades), cream together the Butter and 1 Cup of the Sugar until they are just combined.
3. Add the Vanilla.
4. In a medium bowl, sift together the Flour and Salt; then add them to the Butter and Sugar mixture.
5. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk.
6. Wrap in plastic and chill for 30 minutes.
7. Roll dough 1/2-inch thick and cut with a 3-inch heart-shaped cutter (I roll the dough between two sheets of flour-dusted waxed paper -- no sticking!).
8. Place the hearts on an ungreased sheet pan and sprinkle with sugar (I line the baking sheets with parchment paper).
9. Bake for 20 to 25 minutes (time will vary based on the size/shape/thickness of your cookie dough), until the edges begin to brown.
10. Allow to cool to room temperature.
11. Leave plain or dip in or paint with melted chocolate or Royal Icing.
12. A NOTE FROM INA: The edges of the shortbread are ever so slightly sharper if you chill the cookies before baking them. I cut out the cookies days ahead and bake them the day I serve them.
13. For me, I loosely wrap each baked cookie in bakery-type waxed 'tissue' paper and store them in the fridge in a tightly sealed Tupperware-type container -- they will keep for weeks this way and still taste great!
Title: Cinnamon Souffles
Ingredients:
- 1/4 sugar
- 3 sugar
- 1 1/2 cornstarch
- 1 1/2 ground cinnamon
- 1/8 nutmeg
- 3/4 low-fat milk
- 2 vanilla extract
- 1/2 egg substitute
- 5 cream of tartar
- 1/2 sugar
- 1/3 nutmeg
Instructions:
1. Coat 10 individual (3/4-cup) souffle dishes or custard cups with cooking spray. Sprinkled dishes evenly with 3 Tbsp sugar, carefully shaking to coat bottom and sides of each dish; set aside.
2. Combine 1/4 c sugar, cornstarch, cinnamon and nutmeg in a medium saucepan. Gradually add milk, stirring with a wire whisk until well blended. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat. Add vanilla; stir well. Gradually stir about 1/4 of hot mixture into egg substitute; add this back to remaining hot mixture, stirring constantly.
3. Beat egg whites and cream of tartar in clean large bowl at high speed with an electric mixer until soft peaks form. Gradually add 1/3 c sugar, 1 Tbsp at a time, beating until stiff peaks form.
4. Gently fold 1/4 of egg white mixture into cinnamon mixture. Gently fold remaining egg white mixture into cinnamon mixture. Spoon evenly into prepared dishes.
5. Bake @ 350 degrees for 18 to 20 minutes or until souffles are puffed. Sprinkle with freshly ground nutmeg, if desired. Serve immediately.
Title: Spanish Shortbread
Ingredients:
- 3 1/3 all-purpose flour
- 1 ground cinnamon
- 1/8 salt
- 1 granulated sugar
- 1 1/4 lemon
- 2
- 1
- 2 1/2
Instructions:
1. Preheat oven to 325°F (160°F) and grease four cookie sheets.
2. Sift flour, and salt into a large bowl.
3. Beat the Lard and sugar into a second large bowl with an electric mixer at high speed until creamy.
4. Add the egg yolks, beating until nicely blended. Then mix in the dry ingredients and lemon zest.
5. Stir in the ground almonds and lemon juice until blended well. Turn out onto a lightly floured countertop and knead to form a smooth dough.
6. Cover with parchment paper, and roll out the dough about 1cm thick.Remove paper, and using a 6cm cookie cutter, cut out 40 cookies. Use a spatula and transfer to prepared cookie sheets, placing them 2.5cm apart.
7. Bake, one batch at a time for 20 minutes. Lower the temperature to 350°F and bake for 5-10 minutes, or until lightly golden.
8. Cool on cookie sheets for about 1 minute, and transfer to a cooling rack.
9. Cool completely and enjoy!
10. Keeps 8 days.
Title: Beat and Eat Frosting
Ingredients:
- 1 sugar
- 3/4 cream of tartar
- 1/4 vanilla
- 1 boiling water
- 1/4
Instructions:
1. Mix egg white, cream of tartar, and vanilla in a small deep bowl.
2. Add boiling water.
3. Beat to stiff peaks.
4. Spread on cake.
Title: Lavender-Scented Strawberries With Honey Cream
Ingredients:
- 1/3 water
- 1/3 sugar
- 1/2 unflavored gelatin
- 1/2 water
- 1 honey
- 1/4 cornstarch
- 2 salt
- 1/8 2% low-fat milk
- 3 plain yogurt
- 1 strawberries
- 1
- 2
Instructions:
1. Bring first 3 ingredients to a boil in a small saucepan; cook 2 minute or until sugar dissolves and the mixture thickens, stirring occasionally. Remove from heat; let stand 10 minutes. Strain syrup through a sieve into a small bowl; discard solids. Chill.
2. Sprinkle gelatin over 1 tablespoon water in a small bowl. Let stand 1 minute or until gelatin dissolves.
3. Combine honey, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.
4. Heat milk over medium-high heat in a small heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 2 minutes), stirring constantly. Remove from heat; add gelatin mixture, stirring well. Pour milk mixture into a bowl; stir occasionally until cool but not set (about 20 minutes). Stir in yogurt. Spoon 1/4 cup yogurt mixture into each of 8 dessert glasses or bowls. Cover and chill at least 2 hours.
5. Top each serving with 1/4 cup strawberries, and drizzle with 2 teaspoons syrup.
Title: Double Caramel Turtle Cake
Ingredients:
- 1 all-purpose flour
- 1 1/2 boiling water
- 3/4 granulated sugar
- 1 1/2 butter
- 6 vanilla extract
- 1 eggs
- 2 all-purpose flour
- 1 2/3 baking soda
- 1 baking powder
- 3/4 salt
- 1/4 butter
- 2 dark brown sugar
- 1/4 nonfat milk
- 2 -3 vanilla extract
- 2 powdered sugar
- 2 pecans
- 2/3
- 1/4
Instructions:
1. Preheat oven to 350°.
2. To prepare cake, coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
3. Combine boiling water and cocoa, stirring well with a whisk. Cool completely.
4. Place granulated sugar, 6 tablespoons butter, and vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour, baking soda, baking powder, and salt, stirring well with a whisk. Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.
5. Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
6. To prepare frosting, melt 2 tablespoons butter in a small saucepan over medium heat. Add brown sugar and 2 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly. Combine butter mixture and 2 teaspoons vanilla in a large bowl. Gradually add powdered sugar; beat with a mixer at medium speed until smooth. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.
7. Place 1 cake layer on a plate; spread top with half of frosting. Place caramel dip in a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle half of caramel dip over frosting. Top with other cake layer. Spread remaining frosting over top of cake; drizzle with remaining caramel dip. Sprinkle with pecans.
Title: Blackberry Brownie Torte
Ingredients:
- 1 egg
- 3
- 1/2
- 1
- 3/4
- 2
Instructions:
1. HEAT oven to 350°F Coat 9-inch springform pan with no-stick cooking spray. Combine brownie mix, oil, 1/2 cup jam and egg in large bowl. Stir 50 strokes. Spread in prepared pan.
2. BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely. Remove sides of pan.
3. SPREAD whipped topping to within 1/2-inch of outer edge. Place 2 tablespoons jam and hot fudge topping into corner of two separate resealable plastic bags. Knead until smooth. Cut small tip off corner. Drizzle over whipped topping, first with hot fudge and then with jam. Chill 30 minutes. Cut into wedges to serve.
Title: Coconut Hummingbird Cake
Ingredients:
- 1 vanilla instant pudding mix
- 1 coconut cream pudding mix
- 1/2 crushed pineapple with juice
- 1 water
- 4 eggs
- 1 ground cinnamon
- 1 banana
- 1/2 pecans
- 1/2 flaked coconut
- 1/4 maraschino cherry
Instructions:
1. Preheat oven to 350 degrees.
2. Grease and flour 10 inch bundt or tube pan, I use Bakers Joy spray.
3. Combine cake mix, pudding mix, oil, pineapple, 1 cup juice and water mixture, eggs and cinnamon in a large bowl.
4. Beat on low speed until moistened.
5. Beat on medium speed for 3 minutes.
6. Stir in banana, pecans, coconut and cherries.
7. Pour into prepared pan.
8. Bake for 50-60 minutes or until toothpick inserted into center of cake comes out clean.
9. Cool in pan for 25 minutes.
10. Invert on plate.
11. Cool.
12. Dust with sifted confectioners sugar.
Title: Parmesan Shortbread
Ingredients:
- 1/2 unsalted butter
- 1 sugar
- 1/2 parmesan cheese
- 1/4 black pepper
- 1/2 cayenne pepper
- 1 1/4 fresh rosemary
- flour
Instructions:
1. Preheat oven to 325.
2. Line an 8 inch square pan with buttered foil.
3. Beat all ingredients except flour in a mixing bowl with an electric mixer until light and creamy, 3-4 minutes.
4. Add flour and continue to mix at lowest speed until smooth dough forms.
5. Scrape dough into pan and press evenly with the back of a spoon.
6. Pierce dough randomly with a floured fork.
7. Bake 35 minutes until firm.
8. Let cool slightly then invert pan over your cutting board.
9. Remove the foil and cut the shortbread into 2 inch squares.