lumicero/recipes-ing2inst huggingface dataset:
Title: Apple Strudel
Ingredients:
- 4 phyllo pastry
- 400 apples
- 2 raisins
- 1/2 cinnamon
- 160 custard
Instructions:
1. Preheat oven to 180C fan forced.
2. Line a baking tray with baking paper.
3. Place 1 pastry sheet on a clean surface and spray lightly with cooking spray and then top with another pastry sheet and repeat spraying and layering with remaining pastry sheets to form a stack.
4. Cut the pastry stack into 4 equal rectagles and place 1/4 of the apple slices along one of the long sides of one of the pastry rectangles and then top one quarter of the raisins and sprinkle with a little of the cinnamon.
5. Fold in the short ends of the pastry and roll up to enclose filling and place on the baking tray and then repeat with remaining pastry rectangles, raisins and a little of the cinnamon.
6. Spray the tops of the pastry rolls with cooking spray and sprinkle with the remaining cinnamon and bake for 15 minutes or until the pastry is golden.
7. Cut the strudels in half and pour the custard over to serve.
Title: Risotto Alle Fragole- Strawberry Risotto
Ingredients:
- 400 arborio rice
- 300 carnaroli rice
- 1 strawberries
- 3 onion
- 300 butter
- 1 - 1 1/2 white wine
- 100 parmesan cheese
- 2 mascarpone cheese
- butter
Instructions:
1. Prepare two pots: a large one where you will make the rice and a smaller one to heat up the stock. The stock should be kept below boiling point. Because the amount of stock that you will use up is not always the same, have a kettle with hot water in hand in order to use it if you run out of stock.
2. Heat 3 tbsp of butter in the large pot until hot and add the chopped onion. Swirl around with a wooden spoon until translucent but not brown and add the rice. Try to coat it well with the butter and be careful because it easily sticks at the bottom of the pan. After a couple of minutes add the 1 cup of white wine and turn down the heat to medium.
3. From here onwards take it slowly: when the wine evaporates start adding the stock a ladle-spoon at a time. Each time it evaporates add the next one etc. The whole process should take about 15 minutes. The rice should not be very soft, but al dente, and it should not be dry, but thick and creamy.
4. Just before the rice has cooked completely stir in the strawberry purée and continue cooking.
5. When the risotto is ready, remove form heat and let it stand covered for one minute. Then, stir in the 2 tbsp butter or mascarpone cheese.
6. Finally, stir in the grated Parmesan and serve immediately. Have some extra Parmesan and freshly ground black pepper in hand in case people want extra.
Title: Light & Luscious Tiramisu
Ingredients:
- 1 fat-free evaporated milk
- 1 French vanilla instant pudding
- 1/2 vanilla extract
- 4 light cream cheese
- 4 hot water
- 1/2 instant coffee
- 1 Kahlua
- 1/2 ladyfingers
- 12
- 3
Instructions:
1. In a large bowl mix the evaporated milk, vanilla and pudding mix with a hand mixer on medium speed. Chill for 30 minutes or until firm.
2. Add the cream cheese and beat with a hand mixer on medium speed until well blended.
3. Gently fold in the whipped topping.
4. Add the instant coffee to the hot water and mix in the Kahlua.
5. Separate the ladyfingers and place 8 in the bottom of a trifle bowl or other large glass bowl, flat sides down. Drizzle with 1/3 cup Kahlua mixture. Spread 1/3 of the pudding mixture evenly over the ladyfingers and sprinkle with 1 tablespoon cocoa. (Note: I use a small strainer/sifter to help break up any chunks and to ensure the entire surface is evenly covered).
6. Repeat with 2 more layers, ending with the cocoa.
7. Cover and chill up to 8 hours (Note: we've eaten it after 4 hours and thought it was delicious however it was definitely tastier the next day.
Title: Incredible Peach Upside Down Cake
Ingredients:
- 1/2 sugar
- 1 butter
- 1 lemon juice
- 2 cake flour
- 4 cake flour
- 1 baking powder
- 2 baking soda
- 1 nutmeg
- 1/2 cinnamon
- 1/4 sugar
- 1/4 butter
- 1/3 egg
- 2 vanilla extract
- 1 buttermilk
- 1
- 1/4
- 2/3
Instructions:
1. Topping:
2. In a 9 1/2 or 10 inch nonstick oven-proof skillet, mix sugar and 3 tsp water. Boil, swirling pan, about 5 minutes until sugar starts to caramelize and tuns a light honey color. Remove from heat; stir in butter, lemon juice and scnapps until blended. Cool slightly, then arrange peach slices in caramel, overlapping to fit. Heat oven to 350°F
3. Cake:
4. Whisk flour, baking powder, baking soda and spices in small bowl to blend. In medium bowl, with a handheld mixer on medium speed, beat sugar, butter, egg and extracts 3 minutes, or until pale and smooth. On low speed, alternately beat in flour mixture and buttermilk until just blended. Spoon over peaches; spread evenly to edges.
5. Bake 35-40 minutes until a wooden pick inserted in center of cake comes out clean. Cool in skillet on a wire rack 5 minutes. Run a thin knife around edges of cake to loosen; invert onto serving plate (if any peach slices stick to skillet, replace on top of cake). Serve cake warm or at room temperature.
Title: Frozen Strawberry Meringue
Ingredients:
- 2 strawberries
- 1 honey
- 3 powdered sugar
- 1/2 sugar
Instructions:
1. Separate crushed strawberries in half.
2. Set aside 1 cup for the meringue and sweeten the other cup to taste with the honey or powdered sugar.
3. Cover and refrigerate until ready to serve.
4. Beat the egg whites until they hold soft peaks.
5. Add the sugar 1 tbsp at a time until the meringue is thick and glossy.
6. Add the reserved cup of strawberries and beat just to blend.
7. Transfer the meringue to a covered freezer container.
8. Freeze for at least 1 hour (can be stored for 1 month in freezer).
9. To serve, spoon crushed, sweetened berries into 4 brandy glasses or bowls.
10. Top with the meringue.
11. Garnish with mint and sliced berries if desired.
Title: Best Peanut Butter Cookies
Ingredients:
- 1 peanut butter
- 1/2 - 3/4 white sugar
- 1 egg
Instructions:
1. Preheat oven to 325 degrees.
2. Mix ingredients in bowl starting with 1/2 cup sugar.
3. Add more sugar until dough is not too sticky to roll into balls.
4. Do just that and roll them into one inch balls.
5. Place on ungreased cookie sheet.
6. Flatten with fork.
7. Bake for 15 minutes, careful not to overbake.
8. How easy was that?
Title: Egyptian Cake
Ingredients:
- 1/2 eggs
- 4 milk
- 1/2 butter
- 1/2 sugar
- 1 1/2 flour
- 1 3/4 - 2 baking powder
- 1 salt
- 1
Instructions:
1. Dissolve Chocolate in 5 tablespoons hot Water.
2. Cream butter; add sugar gradually.
3. Beat @ high speed until grain is gone.
4. Then add well beaten egg yolks. Beat again.
5. Add Milk.
6. Add chocolate.
7. Add Flour. Beat well.
8. In a separate bowl beat egg whites until stiff.
9. Gently fold in stiffly beaten egg whites.
10. Add Baking Powder &Vanilla last until thoroughly mixed.
11. Grease 3 layer cake pans with crisco or margerine.
12. Dust with flour.
13. Bake @ 325o, approximately 1 hours 10 minutes.
14. When cake is done, it bounces back when pressed.
15. Cool upside down on cake racks.
16. Run knife around edges of pan to loosen.
17. FROSTING:.
18. Butter and powdered sugar frosting, with more chocolate powder works well on the layer cake. Use a filling of your choice, nothing too overpowering.
Title: Orange-Spice Madeleines
Ingredients:
- 2 almond paste
- 1/2 sugar
- 6 butter
- 1 egg
- 1 vanilla
- 1/2 milk
- 1/3 all-purpose flour
- 3/4 baking powder
- 1/2 ground cinnamon
- 1/4 ground cloves
- 1/8 salt
- 1/8
Instructions:
1. In a large bowl, with your fingers or a pastry blender, rub or cut almond paste into sugar until well blended. With a mixer on medium speed, beat in egg, orange peel, and vanilla, scraping down sides of bowl as necessary. Stir in milk.
2. In another bowl, mix flour with baking powder, cinnamon, cloves, and salt. Stir into butter mixture until well blended. Spoon batter into buttered and floured 2-inch-long madeleine molds (fill each hollow about 3/4 full).
3. Bake in a 350 oven until tops of madeleines are lightly browned and spring back when gently pressed, 12 to 15 minutes. Invert the pan over a rack to release madeleines. Serve warm, or cool completely and store airtight.
4. If Desired: While still warm dust the tops with 2 tablespoons powdered sugar mixed with 1/2 teaspoons cinnamon.
Title: Old Fashioned Coffee Pound Cake
Ingredients:
- 4 all-purpose flour
- 1 1/2 baking powder
- 1 cinnamon
- 1 salt
- 2 butter
- 2 1/2 granulated sugar
- 7 eggs
- 1 extra strong coffee
- powdered sugar
Instructions:
1. Heat oven to 350F and butter a 10-inch tube pan.
2. Mix the flour, baking powder, cinnamon and salt in a medium bowl, set aside.
3. Beat the butter and granulated sugar in a large bowl with an electric mixer set on medium speed until light and fluffly.
4. Add the eggs, 1` at a time, beating well after each addition.
5. Add the flour mixture alternatetly in thirds with the coffee, beating after each addition until smooth.
6. Pour the batter into the prepared pan.
7. Bake for 1 1/2 hours or until a toothpick comes out clean.
8. Remove the pan to a wire rack and cool for 10-15 minutes.
9. Loosen the cake from the sides of the pan with a spatula and gently remove the cake to a wire rack to cool completely.
10. After it is completely cool, sprinkle the cake with the powdered sugar.
Title: Maple Peanut Butter Cookies
Ingredients:
- 1/2 brown sugar
- 1/2 margarine
- 1/2 shortening
- 1/2 peanut butter
- 1 maple syrup
- 1 1/2 flour
- 1/2 baking soda
- 1/2 salt
- 1/4 baking powder
- sugar
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, beat brown sugar, butter and peanut butter until light and fluffy.
3. Add syrup and the egg yolk and beat well.
4. Mix in flour, baking soda, salt and baking powder.
5. If necessary, refrigerate for 15-30 minutes for easier handling.
6. Shape dough into 1" balls and place 2 inches apart on ungreased cookie sheets.
7. With a fork dipped in sugar, flatten balls with a criss-cross pattern.
8. Bake at 350° for 8-12 minutes until golden brown.
Title: Strawberry Angel Trifle
Ingredients:
- 1 strawberry
- 1 -2 fat-free cool whip
- 1 non-dairy whipped topping
Instructions:
1. Cut cake into small cubes and place in bowl.
2. Clean and slice strawberries.
3. Stir into cake.
4. Note: Do not sweeten strawberries.
5. Fold in Cool Whip and refrigerate until ready to serve.
Title: Almond Biscotti
Ingredients:
- 2 3/4 all-purpose flour
- 1 1/2 sugar
- 1 1/2 baking powder
- 1 salt
- 2 eggs
- 2 butter
- 6 vanilla
- 1
- 1/2
- 1
Instructions:
1. Preheat oven to 325 degrees F. Lightly grease two cookie sheets;(I use parchment paper), set aside. In a large bowl, stir together flour, sugar, baking powder and salt. Make a well in the center of the flour mixture. Add eggs and egg yolks to the well; stir into flour mixture. Add butter (cooled). Stir until dough starts to form a ball. Stir in nuts.
2. Turn out dough onto a lightly floured surface; divide into three equal portions. Shape each portion into a 14-inch-long log. Place logs about 3 inches apart on prepared cookie sheets; flatten logs slightly until about 1 1/2 inches wide. Bake for 20 to 25 minutes or until firm and light brown. Cool on cookie sheets on wire racks for 15 minutes.
3. Transfer logs to a cutting board. Use a serrated knife to cut each roll into 1/2 inch-thick slices.(Do not saw, gently press down) Place the slices, cut sides down, on cookie sheets. Bake for 8 minutes. Turn slices over; bake for 8 minutes more or until crisp and golden brown. Transfer cookies to a wire rack and let cool. Makes about 84 cookies.
4. To store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 1 week. Or freeze for up to 3 months.
Title: Pfeffernusse (Pepper Balls)
Ingredients:
- 4 flour
- 1 baking powder
- 1 cinnamon
- 1 clove
- 1/2 mace
- 1 allspice
- 1 1/4 black pepper
- 2 honey
- 2 butter
- 1 eggs
- 1 confectioners' sugar
- vanilla
- water
Instructions:
1. Sift flour, baking powder and spices together.
2. Heat honey and butter until butter melts.
3. Cool to lukewarm and beat in eggs.
4. Add flour mixture.
5. Chill dough 1/2 hour.
6. Shape dough into 1-inch balls.
7. Place on greased cookie sheet.
8. Bake at 350 degrees F. for 15 minutes.
9. Cool Cookies on wire racks.
10. Mix confectioners sugar, vanilla, and water to form a thin glaze.
11. Dip cookies in glaze and place on wire rack to dry.
12. Store cookies in airtight tins.
Title: Weight Watcher 3 Pt Pineapple Upside Down Cupcake
Ingredients:
- 1 applesauce
- 1
Instructions:
1. Preheat oven to the temperature for muffin pans as directed in the cake mix package.
2. Prepare cake mix by mixing it with applesauce and the amount of water directed in the package.
3. Grease two 12-muffin pans with cooking spray.
4. Drain pineapple slices and cut into chunks that will fit into the muffin pans. Mix the chunks with the syrup. Divide to 24 portions and add to each muffin slot.
5. Divide prepared cake mix into 24 portions and spoon over the pineapple mixture in each muffin slot.
6. Bake according to cake mix direction.
7. Serve by flipping each cupcake upside down on a plate.
Title: Martha Stewart's Slab Pie
Ingredients:
- 6 -7 all-purpose flour
- 1 1/4 berries
- 1/4 granulated sugar
- 1/2 cornstarch
- 1/4 salt
- 1/4 granulated sugar
- 5 all-purpose flour
- 1 coarse salt
- 1 sugar
- 1 unsalted butter
- 2/3
Instructions:
1. Heat oven to 375 degrees. On a lightly floured surface or between two large floured pieces of plastic wrap, roll out larger piece of dough to an 18x13-inch rectangle, trimming excess dough.
2. Fit into a 15x10 inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Chill while assembling filling.
3. In a large bowl, stir together fruit, granulated sugar, cornstarch, lemon juice and salt. Spread mixture over chilled pie shell. Chill again while you roll out the top crust.
4. On a lightly floured surface or between two large, floured pieces of plastic wrap, roll out remaining piece of dough to a 16x11-inch rectangle; drape over filling. Fold edge of bottom dough over top dough. Crimp if desired. Prick top dough all over with a fork. Brush entire surface with cream or an egg wash (thinned with a little water if necessary), and sprinkle with granulated sugar.
5. Bake until crust is golden and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack, and let pie cool until just warm to the touch, about 45 minutes. Serve warm or at room temperature, cut into 12 pieces. Slab is best eaten the day it is baked but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
6. Pate Brisee directions: Process flour, salt and sugar in a food processor until combined. Add butter. Process until mixture resembles coarse meal, about 10 seconds. With machine running, add ice water in a slow, steady stream just until dough comes together. (Do not process more than 30 seconds.).
7. Turn dough out in two portions onto two pieces of plastic wrap with one slightly larger than the other (this will be your bottom crust). Flatten dough and shape into rectangles. Wrap in plastic. Refrigerate at least 1 hour (or overnight).
Title: The Barefoot Contessa Peach and Raspberry Crisp - Cobbler
Ingredients:
- 4 -5 orange
- 1 granulated sugar
- 1 1/4 light brown sugar
- 1 all-purpose flour
- 1 1/2 all-purpose flour
- 2 -3 raspberries
- 1/2 salt
- 1/4 quick-cooking oatmeal
- 1 unsalted butter
- 1/2
Instructions:
1. Preheat oven to 350 degrees. Butter the inside of a 10-by-15-inch oval baking dish.
2. Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl.
3. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
4. Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal and the cold butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. (Note: May mix by hand or with a pastry blender.) Sprinkle the topping evenly over the peaches and raspberries.
5. Bake the crisp for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately or store in the refrigerator and reheat in a 350-degree oven for 20 to 30 minutes until warm.
Title: Sarah Bernhardt Cakes (Sarah Bernhardt-Kager) (Danish)
Ingredients:
- 1 sugar
- 1/2 cornstarch
- 1 butter
- 1 egg
- 1 fresh lemon rind
- 1 sugar
- 1/3 vanilla
- 1
- 12
Instructions:
1. Cover a baking sheet with parchment paper or grease and flour it.
2. Preheat oven to 350°F.
3. In a large bowl, whisk the egg white until foamy; add the sugar, and beat until mixture holds soft peaks.
4. Fold in the pulverized almonds, cornstarch, and almond extract.
5. Spoon into 12 mounds evenly spaced on the prepared baking sheet, allowing plenty of space between them.
6. Bake until top is dry and cakes are a creamy color, about 10 minutes.
7. Remove from sheet and cool on rack.
8. Melt 1/2 cup of the chocolate chips in a small bowl over hot water.
9. Melt the butter in another pan.
10. Whip the egg with the lemon rind, sugar, and vanilla until light and fluffy.
11. Mix the COOLED chocolate and butter together and add the egg mixture.
12. When this has thickened, spread it over the base of the cakes, allowing the mixture to set.
13. Melt the remaining chocolate and pour over the firm chocolate layer.
14. Decorate each cake with an almond.
15. Makes 12 cakes.
16. The Great Scandinavian Baking Book…-- Beatrice Ojakangas.
Title: Almond-Anise Biscotti
Ingredients:
- 1/2 butter
- 1 1/4 sugar
- 3 eggs
- 1 flour
- 1/8 - 1/4 baking powder
- 2 salt
- 2
- 1
- 1/2
Instructions:
1. Cream butter and 1 cup sugar.
2. Add eggs one at a time, beating well after each.
3. Stir in flavorings.
4. Combine dry ingredients, add to creamed mixture.
5. Stir in almonds.
6. Lightly grease cookie sheet.
7. Spray hands with non-stick spray and shape dough into 2-12x3 logs on prepared cookie sheet.
8. Sprinkle with remaining sugar.
9. Bake at 375°F for 15-20 minutes or until firm.
10. Remove from oven and cool on wire rack for 15 minutes.
11. Reduce oven temp to 300°F.
12. Place log on cutting board and slice diagonally 1/2 inch thick.
13. Place on cookie sheet sliced side down.
14. Bake 10 minutes.
15. Turn, bake 10 more minutes.
16. If desired, dip into melted chocolate.
17. Store in airtight container.
Title: Coconut Crunch Delight
Ingredients:
- 1/2 butter
- 1 margarine
- 2 1/4 all-purpose flour
- 1/4 flaked coconut
- 1 brown sugar
- 1 vanilla instant pudding mix
- 1 instant coconut cream pudding mix
- 2 2/3 milk
- 2 fresh strawberries
Instructions:
1. In bowl, combine first five ingredients; press lightly into a greased 13" x 9" x 2" baking pan.
2. Bake at 350 for 25-30 minutes or until golden brown, stirring every 10 minutes to form coarse crumbs.
3. Cool.
4. Divide crumb mixture in half; press half into same baking pan.
5. In mixing bowl, beat pudding mixes and milk; fold in whippped topping.
6. Spoon over crust.
7. Top with remaining crumb mixture.
8. Cover and refrigerate overnight.
9. Garnish with strawberries, if desired.
Title: Rogene's Basic Pie Crust
Ingredients:
- 2 flour
- 1 shortening
- 1/2 salt
- 1/2
Instructions:
1. Mix the ingredients together and press into either 2 pie shells or use as a top and bottom.
2. Bake at 425 degrees for 8-10 min.
Title: Blueberry Corn Custard
Ingredients:
- 1 3/4 lemon zest
- 1 heavy whipping cream
- 1/4 fresh corn kernels
- 1 unsalted butter
- 2 sugar
- 1/4 all-purpose flour
- 2 eggs
- 3 blueberries
- 1
Instructions:
1. Preheat oven to 325°; butter an 8-inch square glass baking dish.
2. Put on a kettle of water to boil for the water bath, and have ready a 9 x 12 inch baking pan.
3. Bring the milk and zest just to a boil in a medium saucepan over med-high heat.
4. Remove the pan from the heat, cover, and steep for 5 minutes.
5. Pour the mixture through a fine strainer set over a large glass measure or bowl; whisk in the cream, and let cool to room temperature.
6. Pulse the corn in a food processor just until coarsely chopped.
7. Beat the butter with an electric mixer on medium speed in a bowl until light and fluffy.
8. Add the sugar, flour, and salt and beat, scraping down the sides of the bowl as needed, until smooth.
9. Add the eggs one at a time, beating well after each addition.
10. Add the milk mixture and whisk until smooth.
11. Gently stir in the corn and blueberries.
12. Transfer the mixture to the square baking dish and place in the baking pan.
13. Place the pan in the oven and pour enough boiling water into the baking pan to come halfway up the sides of the baking dish.
14. Bake for 55-60 minutes, or until the top is lightly browned and a knife inserted in the center comes out clean.
15. Transfer baking dish to a wire rack to cool slightly, and serve warm.
Title: Banana Marshmallow Creme
Ingredients:
- 1/2 marshmallows
- 1/2 lemon juice
- 1/2 lemon rind
- 1/4 bananas
- 2
- 1 1/2
Instructions:
1. Melt the marshmallows and the 1/2 and 1/2 cream over double boiler.
2. Stir until smooth.
3. Add nuts and fresh lemon juice. If you add botted lemon juice here, don't add as much; I think it would overpower this dessert.
4. Add lemon zest and bananas to the mixture.
5. Cool.
6. Beat the whipping cream until stiff; fold into the lemon mixture.
7. Pour into mold and chill until firm.
Title: Strawberry Surprises
Ingredients:
- 1/3 creamy peanut butter
- 1/2 powdered sugar
- 2 strawberries
- 36 white chocolate chips
- 1/2 roasted peanuts
- 1/4
Instructions:
1. Line a large baking sheet with wax paper.
2. In a microwave safe bowl microwave chocolate chips until melted.
3. Add peanut butter, whisk until smooth.
4. Stir in sugar.
5. Halve strawberries.
6. Spread peanut butter filling on one half, stick other half back on.
7. Place on baking sheet.
8. Refrigerate 30 min.
9. Melt white chocolate.
10. Dip bottom half of strawberry in white chocolate.
11. Dip in chopped nuts.
12. Place back on baking sheet.
13. Refrigerate until ready to serve.
Title: Ritz Cookies
Ingredients:
- 1 -2 creamy peanut butter
- 40 -60 white chocolate bark
- 1
Instructions:
1. Melt chocolate bark.
2. Make sandwiches with Ritz and peanut butter by spreading peanut butter on a Ritz cracker and topping with another cracker. Repeat with others.
3. Dip sandwiches in chocolate bark, coating them with chocolate.
4. Put chocolate covered sandwiches on cookie sheets covered in wax paper.
5. Completely cool.
Title: Rosemary Polenta Pound Cake
Ingredients:
- 1 1/2 buttermilk
- 1 polenta
- 3 1/4 flour
- 1 baking powder
- 1 1/2 baking soda
- 3/4 salt
- 3 fresh rosemary leaves
- 12 unsalted butter
- 1 1/2 sugar
- 3 eggs
Instructions:
1. Mix together buttermilk and polenta; let soak for 45 minutes.
2. Preheat oven to 350°. Butter and flour two 8-inch tube cake pans (Bundt pans work well).
3. Sift together flour, baking powder, baking soda and salt. Stir in rosemary.
4. Cream together butter and sugar until white and fluffy. Add eggs 1 at a time, beating well after each addition. Fold polenta and dry ingredients alternately into creamed mixture, in 3 additions.
5. Divide batter between prepared pans.
6. Bake about 40 minutes, or until a toothpick inserted into cake comes out clean.
7. Let cakes cool 5 minutes before turning out on a wire rack to cool.