lumicero/recipes-ing2inst huggingface dataset:
Title: Delicious Lemon Tea Cake
Ingredients:
- 150 butter
- 150 sugar
- 3 eggs
- 1 lemon juice
- 1/2 lemons
- 2 -3 baking powder
- 1/2 all-purpose flour
- 150
Instructions:
1. Put butter and sugar in a bowl and cream together.
2. Add in the beaten eggs, one at a time.
3. Add in lemon juice, lemon essence, lemon colour and grated lemon rind.
4. Mix everything well together.
5. In another bowl, mix the flour and baking powder.
6. Add this into the bowl containing the butter-cream mixture.
7. Mix well.
8. Pour into a greased cake tin.
9. Bake in an oven that has been pre-heated to 180C for 45 minutes or until a toothpick inserted in the center comes out clean.
10. Cut into slices and serve with tea.
Title: Raspberry Cream Delight
Ingredients:
- 1 heavy cream
- 1/4 sugar
- 1 vanilla extract
- 1/2 raspberries
- 1
Instructions:
1. Whip heavy cream, sugar, and extract.
2. Save 3/4 of frosting for later, fold raspberries into the 1/4 of frosting mixture.
3. Cut your pound cake in half horizontally. Scoop the centers out, leaving 1/2 inch rims.
4. Spread the raspberry/frosting mixture in the centers, place the halves together.
5. Frost the pound cake with the 3/4 of cream you saved from the beginning. Top with a few extra berries for a touch of creativity.
Title: Brunsli (Swiss Brownies)
Ingredients:
- 3/4 sugar
- 1 salt
- 1 1/3 cinnamon
- 1/4 ground cloves
- 1 cocoa powder
- 2 flour
- 2 kirsch liqueur
- 2
- 3 1/2
- 2
Instructions:
1. Mix sugar, salt, almonds, cinnamon, cloves, cocoa powder and flour in a bowl.
2. Add egg white and stir until ingredients are evenly distributed.
3. Cut chocolate into small pieces, pour hot water over the chocolate, let rest for about 5 minutes, then pour off all water except about half a tablespoon, stir until smooth. Immediately add melted chocolate and the kirsch to the other ingredients, knead to a soft dough.
4. Roll out dough on a flat surface (it may be slightly covered with sugar), approximately 1/4" thick. Cut with a cookie cutter and put them on a baking sheet covered with parchment.
5. Let them rest for about 5 to 6 hours or overnight in a dry place.
6. Bake for about 4 to 6 minutes in the center of the pre-heated oven at 475°.
7. Let cool completely before serving.
Title: Banana Pudding
Ingredients:
- 3/4 sugar
- 1/3 all-purpose flour
- 1 salt
- 3 eggs
- 2 milk
- 1/2 vanilla extract
- 45 bananas
- 5
Instructions:
1. Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.
2. Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.
3. Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.
4. Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving.
Title: Whisky Oranges With Honey Cream
Ingredients:
- 3/4 sugar
- 1/2 water
- 1/4 oranges
- 8 heavy cream
- 1 1/2 honey
- 4
Instructions:
1. Stir sugar and water together over low to medium heat until sugar is dissoved.
2. Bring to the boil, then decrease heat and simmer for 2 minutes.
3. Remove from heat to cool, and add whisky.
4. Peel the oranges, ensuring that no white pith remains.
5. Cut the oranges into segments, cutting between membranes- if you do this over a bowl you will catch all the juice.
6. Place the segmented oranges in a bowl and carefully pour over the cooled syrup.
7. Refrigerate, covered, for up to three days before serving.
8. For the Honey Cream: Place the honey and whisky together in a small bowl and stir until well combined.
9. In a separate bowl, beat the cream softly.
10. Gradually add the honey mixture to the cream, beating until thick.
11. Refrigerate covered until serving time.
Title: Russian Tea Cakes / Mexican Wedding Cakes (Cookies)
Ingredients:
- 2/3 walnuts
- 1 hazelnuts
- 1/4 unsalted butter
- 1 confectioners' sugar
- 2 pure vanilla extract
- 1/4 all-purpose flour
- 1 salt
- confectioners' sugar
Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Line 2 baking sheets with parchment paper. Set aside.
3. Toast nuts. Place nuts on a separate baking sheet and bake for about 8 minutes (or until lightly brown and fragrant) in a 350 degree F oven. Cool.
4. Once the nuts have cooled completely place them, along with 2 tablespoons of the flour for the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Or the nuts can be hand chopped until very fine. Set aside.
5. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (about 2 minutes).
6. Beat in the vanilla extract.
7. Add the remaining flour and salt and beat until combined.
8. Stir in the nuts.
9. Cover and refrigerate the dough for about 1 hour or until firm.
10. Once the dough is firm, form the dough into 1 inch (2.54 cm) balls and place 2 inches (5 cm) apart on the prepared baking sheets.
11. Bake about 12-15 minutes, or until the edges of the cookies start to brown.
12. Remove from oven and place on a wire rack to cool for about 5 minutes.
13. Roll the semi-cool cookies in the sifted powdered sugar and return to rack to cool completely.
14. Store in airtight container for up to 10 days.
Title: Serina Cookies (Serinakaker)
Ingredients:
- 250 plain flour
- 2 baking powder
- 2 butter
- 150 sugar
- 100 egg
- 1
Instructions:
1. Sift together the flour, baking powder and vanilla sugar, and crumble the butter inches
2. Add the sugar and beaten egg.
3. Knead thoroughly and roll into a cylinder.
4. Cut slices and shape into small balls.
5. Place on a greased cookie tray, press down gently with a fork.
6. Brush with egg and sprinkle with chopped almonds or coarse sugar. Bake at 175°C for 20 minutes or until lightly golden.
Title: Sultana Chews
Ingredients:
- 3 peanut butter
- 1 honey
- 1/2 brown sugar
- 1/2 vanilla
- 1 sultana
- 3/4
Instructions:
1. Combine peanut butter, honey and sugar in big pot.
2. Simmer over low heat till well melted.
3. Remove from heat and stir in vanilla.
4. Then add rice bubbles and sultanas.
5. Ensure they are well coated with peanut butter mixture.
6. Press firmly into greased 20cm square pan.
7. Chill till firm then cut into squares.
Title: Dumplings and Cocky's Joy
Ingredients:
- 1 1/2 self raising flour
- 2 caster sugar
- 60 butter
- 1 egg
- 1/4 milk
- 1 vanilla extract
- 1 1/3 water
- 1/3 golden syrup
- 1/2 soft brown sugar
- 1/2 lemon juice
- 60 butter
Instructions:
1. Sift flour into a mixing bowl. Add sugar and stir until combined. Make a well in the centre. Combine melted butter,egg and milk and add to the dry ingredients. Using a whisk,stir gently until just combined.
2. Mix together water, syrup, lemon juice and butter in a large saucepan,stir over high heat until sugar has dissolved and bring to a gentle, but rollling, boil. Carefully drop heaped tablespoons of the dumpling mix into the sauce. Reduce heat to low, cover and cook for 10 minutes (or till the dumplings have risen and cooked through). Ladle the syrup over the dumplings occasionally during cooking.
3. Serve in deep bowls, distributing dumplings and sauce.
4. (whipped cream and or ice cream go really well with this pudding).
Title: Apple Crumbles Cake
Ingredients:
- 125 sugar
- 175 butter
- 1 margarine
- 1 egg
- 1 salt
- 2 baking powder
- 375 flour
- 1000 apples
- 75 sugar
- 50 raisins
- 50 cinnamon
- 50 ground cardamom
- 1/2 water
- 1/4 cornstarch
- 50
Instructions:
1. Put all the ingredients except the baking flour in the food processor and mix them a bit.
2. Add the baking flour. Mix it all together until it’s crumbled.
3. Take 2/3 of the crumbles, put them in the mold, spread them out and press them against the mold ground and wall (3-4 cm border).
4. Mix apples, sugar and the optional ingredients in a bowl and put them into the microwave for about 8 minutes with 900 watt until the apples are soft.
5. Mix well the cornstarch with the water in a small bowl and add it to the apple mixture.
6. Mix all together with a spoon and put the bowl again in the microwave until it thickens. (About 2-4 min with 900 watt).
7. Put the apple filling on the dough in the mold and flatten it well.
8. Take the rest of the crumbles (1/3) and spread them out on the apple mixture.
9. Bake 50 minutes at 180°C (heat and timing are basing it on convection oven).
Title: Easy Chocolate Rum Balls
Ingredients:
- 1 whole pecans
- 16 cocoa powder
- 2 honey
- 1/2 golden rum
- 2/3
Instructions:
1. Run vanilla wafers through the food processor until turned to fine crumbs. Pour into a large mixing bowl.
2. Run pecans through food processor until finely ground. Add to wafer brumbs in bowl.
3. Add cocoa powder and mix thoroughly.
4. Add honey and rum. Mix thoroughly.
5. Make 1 inches balls with dough and roll in sprinkles.
6. Store in an air-tight container for up to 1 week.
Title: Cranberry Date Bars
Ingredients:
- 1 fresh cranberries
- 1 frozen cranberries
- 1 dates
- 2 vanilla extract
- 2 all-purpose flour
- 1 1/2 quick-cooking oats
- 1/2 brown sugar
- 1/4 baking soda
- 1 salt
- 2 butter
- 2 -3 confectioners' sugar
- 1/2 vanilla extract
Instructions:
1. In a saucepan, combine cranberries and dates.
2. Cover and cook over low heat for 15-20 minutes or until berries pop, stirring often. (I also mash the cranberries with a fork once they are soft enough and reach the about-to-pop stage).
3. Remove from the heat and stir in vanilla; set aside.
4. In a bowl, combine flour, oats, sugar, baking soda and salt.
5. Stir in butter until crumbly.
6. Press half into an ungreased 13-in. x 9-in. x 2-in. baking pan.
7. Bake at 350 for 8 minutes. Spoon cranberry mixture over the crust; spread gently. Sprinkle with remaining crumb mixture;pat down gently.
8. Bake at 350 for 20-25 minutes or until golden brown. Cool.
9. Combine glaze ingredients; drizzle over bars.
10. Yield: 4 dozen.
Title: Eggnog Pound Cake
Ingredients:
- 3 all-purpose flour
- 3 sugar
- 1 1/2 ground cinnamon
- 1 baking powder
- 1 salt
- 3/4 ground nutmeg
- 6 eggs
- 1 unsalted butter
- 1 dark rum
- 2 brandy
- 2 vanilla extract
- 2 1/2 powdered sugar
- 2 unsalted butter
- 2 vanilla extract
- 1 ground nutmeg
- 1/8
Instructions:
1. Preheat oven to 325°; spray a 10-inch tube pan with nonstick baking spray with flour.
2. In a large bowl, whisk together the flour, sugar, cinnamon, baking powder, salt, and nutmeg.
3. Add eggs, butter, eggnog, rum, and vanilla to flour mixture.
4. Using an electric mixer on medium speed, beat for 1 minute, until blended.
5. Scrape sides and bottom of bowl with a spatula.
6. Beat on high speed for 2 minutes.
7. Spread batter evenly in prepared pan.
8. Bake for about 1 1/2 hours or until pick comes out clean.
9. Let cool in pan on a wire rack for 10 minutes, then invert cake onto rack to cool completely.
10. When cake is cooled, make icing-in a bowl, whisk together the icing ingredients until blended and smooth; use immediately.
11. Drizzle icing over top of cooled cake.
Title: Cranberry and Banana Flambe
Ingredients:
- 1/3 unsalted butter
- 1/2 brown sugar
- 1 fresh cranberries
- 3 bananas
- 1/4 brandy
- ice cream
Instructions:
1. In a medium-sized skillet over medium-high heat, melt butter.
2. Add sugar and cranberries.
3. Cook, stirring until cranberries soften- about 5 minutes.
4. Add bananas and stir to blend.
5. Cook 2 minutes or until bananas are heated.
6. Pour brandy into skillet.
7. Using a long match or barbecue lighter, quickly ignite the brandy to burn off the alcohol.
8. When the flames die, spoon brandied fruit over ice cream Serves 4.
Title: Ciastka Makowe (Poppy Seed Crisps)
Ingredients:
- 1/2 poppy seed
- 1/4 honey
- 1/2 all-purpose flour
- 2 powdered sugar
- 3/4 salt
- 1/4 butter
- 1/2 sour cream
- 2 honey
- 1
- 2
Instructions:
1. In a small saucepan, combine poppy seeds, honey and orange juice. Bring to a boil; boil 2 minutes. Remove from heat, cover and set aside for 1 hour.
2. In a large bowl, combine flour, sugar and salt. Using a pastry blender or two knives cut in butter until mixture resembles course crumbs (or you can do this in a food processor using pulses). Stir in sour cream and cooled poppy seed mixture. Form dough into a ball. Wrap and refrigerate 4 hours.
3. Preheat to 375 degrees farenheit. Grease 4 large baking sheets. Divide dough in half. On a well-floured surface, roll each half out into a rough circle 1/8 inch thick. Cut out dough using a floured 2" cutter. Gather and reroll dough scraps. Brush cutouts with egg and honey glaze. Arrance 1 1/2 inches apart on prepared baking sheets.
4. Bake cookies 6 to 9 minutes, or until golden brown. Cool on racks. Store in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Title: Date Shakes
Ingredients:
- 1 pitted dates
- 1 milk
- 4 French vanilla ice cream
- 1 fresh nutmeg
Instructions:
1. For each date shake, place 1/4 cup coarsely chopped pitted dates in a blender. Add 1 cup cold milk and 1 cup(about 2 large scoops) French vanilla ice cream.
2. Grate 1/4 teaspoon of fresh nutmeg into blender and blend date shake until smooth. Enjoy!
Title: Asiago Cornmeal Cookies
Ingredients:
- 1 yellow cornmeal
- 1/2 all-purpose flour
- 1/2 salt
- 1 sugar
- 1 baking powder
- 1/8 chili powder
- 1/4 cracked black pepper
- 1/4 cumin powder
- 1 asiago cheese
- 2 butter
- 1 egg
- 2/3 water
Instructions:
1. Preheat the oven to 400 deg F.
2. Lightly grease your cookie sheets. If you wish, you could line them with parchment paper instead.
3. In a medium bowl, combine the first 9 ingredients.
4. In another small bowl, beat together the melted butter, egg and water.
5. Mix the wet ingredients into the cornmeal mixture until well incorporated.
6. Drop rounded teaspoons of dough onto the greased baking sheet.
7. Bake at 400 deg F for about 12-14 minutes until the tops are slightly golden.
8. Remove and cool on a wire rack.
9. Store in an airtight container, and enjoy!
Title: Rich Truffle Dessert Cake
Ingredients:
- 1/2 butter
- 6 eggs
- 3 sugar
- 2/3 vanilla
- 2 salt
- 1/4 flour
- 2/3 butter
- 1/4 honey
- 2
Instructions:
1. Set oven to 350 degrees.
2. Grease and flour 1 9-in springform pan.
3. In the microwave, or double boiler, melt butter and chocolate; stir until smooth.
4. Cool for 10 minutes.
5. In a mixing bowl, beat the eggs, sugar, vanilla and salt until thick and creamy (about 4 minutes).
6. Blend in the melted chocolate mixture.
7. Stir in flour; mix well.
8. Pour into prepared pan.
9. Bake for 25-30 minutes, or until cake tests done.
10. Cool completely on wire rack.
11. Run a knife around the edge of springform pan to loosen; remove cake to serving plate.
12. FOR GLAZE: In a small saucepan,combine all glaze ingredients; cook, and stir over low heat until melted and smooth; cool slightly.
13. Spread the glaze over top and sides of cake.
Title: What-cha-ma-call-its
Ingredients:
- 1 water
- 1 eggs
- 1/3 allspice
- 3 clove
- 1 cinnamon
- 1 quick-cooking oatmeal
- 1
- 3 -4
Instructions:
1. Preheat oven 375% Put cake mix in bowl.
2. Add all ingredients.
3. Except oatmeal.
4. Add oatmeal to thicken.
5. Blend.
6. Drop by t.
7. on ungreased cookie sheet.
8. Bake for 15 minutes.
9. Cool on sheet for at least 2 min.
10. Remove to wax paper and let cool completely.
Title: Peach Pineapple Blackberry Cobbler
Ingredients:
- 20 crushed pineapple
- 1 frozen blackberrie
- 1 pecans
- 1 sugar
- 3/4 butter
- 1/4
- 1/2
Instructions:
1. Preheat oven to 350°F.
2. In 9x13 ungreased pan, spread crushed pineapple & juice.
3. Add the thawed blackberries.
4. Sprinkle the yellow cake mix on top of the berries.
5. Add thawed peaches on top of the yellow cake mix.
6. Sprinkle pecans, then sugar on top.
7. Drizzle with the melted butter.
8. Bake 350°F for about 35-40 minutes, or until golden brown.
9. Allow to cook for a few minutes. Scoop and serve with vanilla ice cream.
Title: Super Easy Tofu Pudding
Ingredients:
- 16 lite firm tofu
- 1 skim milk
- sugar free fat free instant pudding mix
Instructions:
1. Put tofu and liquid in a blender and blend on highest speed until completely smooth.
2. Measure out two cups of the tofu blend and add pudding mix; beat with an electric mixer two minutes.
3. Can be served immediately, but is better if chilled for an hour or so.
Title: Chocolate Apricot Bread Pudding
Ingredients:
- 3 unsalted butter
- 1 1/2 milk
- 1 1/2 egg
- 1 1/4 sugar
- 1 vanilla
- 1/3 vanilla ice cream
- 1/2
- 1/4
Instructions:
1. Preheat oven to 375^F.
2. Butter 9x5x3 inch loaf pan.
3. Spread the soften butter on one side of each slice of bread and cut into 1/2 inch pieces.
4. Melt the chocolate in milk in a small saucepan over moderate heat, whisking until smooth.
5. Combine the egg and sugar in a small bowl and add to the hot milk mixture in a steady stream.
6. Stir in vanilla, bread, and apricots.
7. Transfer to loaf pan and let stand 5 minutes.
8. Bake 25 to 30 minutes until a tester comes out clean.
9. Serve warm with ice cream.
Title: Fet-Ta (Yemeni Bread "pudding")
Ingredients:
- 2 tortillas
- 3/4 milk
- 2 ghee
- 1 sugar
- honey
Instructions:
1. In a small saucepan, stir milk and sugar or honey together.
2. Heat milk-sugar mix on med-high heat until bubbles apear on the outer edge.
3. Stir in the ghee and tortilla pieces.
4. Mix often until milk is evaporated but the fet-ta is not dry.
5. Adjust taste by adding more sugar and/or semn if necessary.
6. Spoon feta in a bowl, make a well and add semn in the middle and honey if desired.
7. Enjoy!
Title: --mhmmm Cinnamony Rolled Cookies--
Ingredients:
- 1 butter
- 2 brown sugar
- 1 shortening
- 1/3 granulated sugar
- 4 eggs
- 1 vanilla
- 5 1/2 flour
- 2 baking powder
- 1 baking soda
- 3/4 salt
Instructions:
1. In a large bowl beat together butter, shortening, brown sugar and granulated sugar until fluffy. beat in eggs, 1 at a time. beat in vanilla.
2. In seperate bowl,stir together flour, baking powder, baking soda, and salt, add to butter mixture in 3 additions, stirring to combine.
3. *To create the rolls:.
4. Take half of dough and add 4 heaping tsp of cinnamon.
5. Divide dough in fourths and take one of the regular dough and one of the cinnamon dough.
6. Using a rolling pin, place waxed paper on bottom and top of each dough and roll ouy into a square.
7. Take top layer of wax paper off and place one square on top of the other and using the bottom wax paper to assist in rolling the dough into a jelly roll fashion.
8. Cut 1/2 to 3/4 inch and place on parchment paper leaving about 1/2 inch apart.
9. Bake at 375 degrees for 8-10 minute.
Title: Nan's Best Dark Fruitcake:
Ingredients:
- 3 seedless raisins
- 3 sultana raisins
- 1 dates
- 1 baking soda
- 1 salt
- 1/4 flour
- 1/2 allspice
- 1 1/2 cinnamon
- 1 nutmeg
- 1 brown sugar
- 1/4 mace
- 1 shortening
- 1/4 dark rum
- 1 eggs
- 1 molasses
- 6
- 1/3
- 1/2
Instructions:
1. With 3/4 cup of the dark rum, pour over chopped fruit and nuts. Cover and let soak for at least 48 hours. The fruit should be stirred once a day or so.
2. Keep remaining rum for after baking directions -- see below.
3. Stir flour, salt, baking soda and spices together Set aside.
4. In separate bowl, Cream shortening and brown sugar together till fluffy.
5. Add eggs and beat one at a time.
6. Add molasses, jam and mix well.
7. Blend in dry ingredients. Fold in fruit.
8. Prepare your round fruit cake pan by oiling and line pan with paper. Oil and flour again lightly.
9. Ensure the top of the paper is about 1 inch or so above the top of the pan.
10. Fill prepared pans 2/3 full.
11. Bake in a slow oven 300°F for 2 hours or so.
12. Place a shallow pan of hot water on the bottom rack of the oven during baking. This will ensure the cake stays moist. Remove this pan of water during the last hour of baking.
13. Cool completely before removing paper.
14. Storing and mellowing of fruit Cake: Wrap a cheese cloth that has been soaked in the remaining 1/4 cup of rum over the cake, covering it completely.
15. Next wrap the cake and cheesecloth in aluminum foil wrap.
16. Place in a cool place. Taste of cake is best when stored for 4 weeks or so! I've often brushed egg white over the cake, rolled out almond paste and laid it over the top and sides of cake. I then ice it. Everyone raves! NOTE: I've often doubled the recipe for a larger cake.
Title: Perkins Biscuits
Ingredients:
- 2 sugar
- 1/2 corn syrup
- 2 1/2 rolled oats
- 1/2 margarine
- 1/2 flour
- 3 baking soda
- 4 ginger
- 1 allspice
- 1 salt
- 1 cinnamon
- 1 eggs
- 2
Instructions:
1. In a large mixing bowl, combine all ingredients together until well mixed.
2. Shape into balls and drop on cookie sheet. (keep cookies at least an inch apart because they will flatten and spread while baking)
3. Bake at 350F for 15 minutes.
Title: Rice Pudding
Ingredients:
- 100 sweet rice
- 50 soft brown sugar
- 700 milk
- 1 nutmeg
Instructions:
1. Butter a 850ml baking dish. Addingredients, sprinkle some nutmeg or spice of choice on top.
2. Bake on centre shelf for 2 hours till soft and creamy at 305°F.
Title: Pecan Butter Balls
Ingredients:
- 2 granulated sugar
- 1/4 salt
- 1/2 butter
- 1 vanilla
- 2 pecans
- 3
Instructions:
1. If you prefer, you can substitute the pecans with walnuts, almonds, or filberts. I prefer the pecans to give this cookie a bit of sweetness.
2. Preheat oven to 325 degrees Fahrenheit; high elevation use convection if you can; or bake at 300 degrees Fahrenheit.
3. Sift flour (very important to do this for lighter cookies), sugar, and salt in medium to large bowl.
4. Cut up butter into workable pieces, add to flour, and add vanilla.
5. Mix as if you were making a pie crust; should look like beads or pea size. Use hand or sturdy spoon to mix well enough to form dough ball.
6. Add and work in 2 cups of the nuts.
7. Shape into 1-inch balls. You can refrigerate dough for about an hour if you think it will be easier to work with; I have not needed to.
8. Roll balls in the remaining 1 cup nuts.
9. Bake on ungreased cookie sheets for about 25 minutes; may take 5 extra minutes, depending on the elevation.
10. You can remove them right away to a wire rack to cool.
11. You can use this same recipe for Wedding Cookies, just omit the 1 cup nuts for rolling and roll in powdered sugar instead. Bake the same amount of time.
Title: Colonial Gingerbread
Ingredients:
- 2 flour
- 1 molasses
- 3/4 buttermilk
- 1/2 sugar
- 1/2 butter
- 1 baking soda
- 1 ground ginger
- 1 ground cinnamon
- 1/2 salt
- 1 egg
Instructions:
1. Preheat the over to 325 degrees Fahrenheit.
2. Butter and flour a 9x9x2 inch pan.
3. Measure all ingredients into a large bowl. With mixer at low speed, beat until blended, constantly scraping the bowl with a rubber spatula.
4. Increase the speed to medium and continue beating for 3 minutes, occasionally scraping bowl.
5. Pour into pan. Bake for 1 hour or until a toothpick inserted in the center comes out clean.
6. Cool in pan on a wire rack.
7. Note: 1 T. vinegar plus milk may be substituted for the buttermilk.
Title: Ooey, Gooey Cake
Ingredients:
- 1 eggs
- 2 butter
- 1/2 cream cheese
- 1 powdered sugar
- 1 butter
- 1/2 eggs
- 2 vanilla
- 2
Instructions:
1. For cake:.
2. Mix cake mix, butter, and eggs until well blended.
3. Form into a 13x9 greased pan.
4. For icing:.
5. Mix the cream cheese, butter, vanilla, eggs, and powdered sugar in a bowl.
6. Mix well until blended.
7. Pour the icing on top of the cake
8. Cook at 325 degrees for 35 minutes or until golden brown (will wiggle, but settle as it cools).