lumicero/recipes-ing2inst huggingface dataset:
Title: Easy Pudding
Ingredients:
- 3/4 sugar
- 3 1/2 flour
- 1/4 salt
- 2 milk
- 2 egg
- 2 butter
- 1 vanilla
Instructions:
1. Blend sugar, flour, and salt in a microwave safe bowl.
2. Gradually stir in milk.
3. Microwave on high 5 to 7 minutes.
4. Stir every 3 minutes until mixture is smooth and clear.
5. Temper egg then combine.
6. Microwave on high for 1 to 3 minutes.
7. Stir every minute till thickened.
8. Stir in butter and vanilla.
9. Pour into serving dishes.
10. Butterscotch Pudding Same as above except use Brown Sugar in place of White Sugar, and add 3 Tbsp of Butter instead of 2.
11. Cream of rice pudding Same as above only use 2 1/2 Cups of milk instead of 2, and stir in 2 Cups of cooked rice.
Title: Dr. Siegel's Diet Cookies
Ingredients:
- 2 1/4 rolled oats
- 1 non-fat powdered milk
- 3/4 baking powder
- 1/4 salt
- 2 ground cinnamon
- 1 1/2 banana
- 1/2 salted butter
- 1/4 sugar
- 1 eggs
- 4 vanilla
- 1/2
- 2
- 7
- 1 1/2
Instructions:
1. Preheat oven to 375° Fahrenheit.
2. Combine first 8 ingredients in large bowl, mix well with spoon.
3. Blend banana, butter, sugar, eggs, egg whites, and vanilla at medium speed with an electric mixer until well incorporated.
4. Add wet ingredients to dry, mix well and allow to stand for 5 minutes.
5. Divide in half, then half again.
6. Each portion makes 6 cookies. (I used an ice cream scoop to measure out the dough.).
7. Bake for 12 minutes on cookie sheet or parchment paper.
8. Cookies spread very little during baking. Allow to cool slightly and transfer to wire rack.
Title: Dessert Lovers Sweet Rice
Ingredients:
- 1 basmati rice
- 4 water
- 4 salt
- 2 -3 cinnamon sticks
- 1 sugar
- 4 ghee
- 1/2 warm water
- 1 cardamom powder
- 1/2 saffron strands
- 4 -5 raisins
- 1 pistachios
- 1 pineapple
- 1
- 4 -5
Instructions:
1. Pour 4 cups of water and 1/2 tsp. of salt in a skillet.
2. Add cinnamon sticks.
3. Bring to a boil.
4. Lower flame, add rice and stir well.
5. Parboil rice until half cooked.
6. Strain well.
7. Keep aside.
8. In a pot, heat ghee on medium flame.
9. Add raisins, pistachios and almonds.
10. Stir-fry for 2 minutes.
11. Add sugar, food colour, pineapple essence and warm water.
12. Stir until sugar dissolves.
13. Add saffron and 1/2 to 1 tsp. of cardamom powder.
14. Mix in the strained rice.
15. Cover the pot with a lid.
16. Cook on simmer for 10-15 minutes(your kitchen will smell wonderful while this is cooking!) or until the rice is dry and fluffy, stirring every 5 minutes so that the rice does not stick to the bottom of the pan.
17. Transfer to a serving tray.
18. Garnish with pineapple slices, if desired and serve.
Title: Georgia Christmas Pudding
Ingredients:
- 1/2 pecans
- 1/2 raisins
- 1/2 sherry wine
- 1/4 rum
- 1 lemon juice
- 6 sugar
- 1/2 salt
- 1/8
Instructions:
1. Soak nuts and raisins in sherry, rum and lemon juice for at least 6 hours, overnight if possible.
2. Preheat oven to 350°F.
3. Beat egg whites until soft peaks form; add sugar and salt.
4. Beat until stiff peaks form; fold in wine-soaked fruit and nuts.
5. Pour into a buttered baking dish and set into a pan of hot water; place in oven and bake for an hour.
Title: Maple Crescents
Ingredients:
- 1 powdered sugar
- 1 unsalted butter
- 1 flour
- 1 3/4 pecans
- 1 milk
- 2 -3
Instructions:
1. In large mixing bowl, combine 1/2 cup sugar, butter and maple extract.
2. Beat at medium speed of electric mixer until light and fluffy.
3. Add flour.
4. Beat at low speed until soft dough forms.
5. Stir in pecans.
6. Cover with plastic wrap.
7. Chill 1 to 2 hours, or until firm.
8. Heat oven to 350°F.
9. Shape heaping teaspoons dough into crescent shapes.
10. Place crescents 2 inches apart on ungreased cookie sheets.
11. Bake for 12 to 15 minutes, or until set.
12. Cool completely.
13. In small mixing bowl, combine remaining 1/2 cup sugar and the milk.
14. Stir until smooth.
15. Pipe or drizzle glaze over crescents.
16. Let dry completely before storing.
Title: Oatmeal Cookie Biscotti
Ingredients:
- 2 all-purpose flour
- 1/2 quick-cooking oats
- 1/2 baking soda
- 1/2 baking powder
- 1/2 salt
- 1 cinnamon
- 1/4 cardamom
- 3 eggs
- 1 sugar
- 1 vanilla
- 1/2 raisins
- dried cranberries
Instructions:
1. Preheat oven to 350°F Line a baking sheet with parchment paper.
2. Whisk together flour, oats, baking soda, baking powder, salt and spices in a medium bowl. In a large bowl, beat eggs, adding sugar gradually, at medium speed until smooth and light, 1-2 minutes. Stir in flour mixture and raisins.
3. Drop spoonfuls of batter onto baking sheet and, with well floured hands, form into rectangular logs about 1/2 inch high. Sprinkle a few oats on top for decoration. Length and width are your perogative. Bake at 350F for 20 minutes.
4. Slice logs into 1/3-1/2 inch thick slices (1-1.5 cm) and lay flat on baking sheet.
5. Lower oven temperature to 300°F Bake sliced cookies for 15 minutes, flip them and bake for an additional 15 minutes. If cookies are not firm, depending on how thickly they were sliced, turn again and bake for 10 more minutes. Remove to a wire rack to cool. Store in an airtight container.
Title: Banana Cake
Ingredients:
- 1/2 butter
- 2 sugar
- 4 salt
- 1/4 vanilla extract
- 1 baking soda
- 2 flour
- 3 bananas
- 4
- 1
Instructions:
1. Mix all ingredients, except banana's and egg whites, together in a large bowl.
2. Mash Banana's and add to dough.
3. Beat egg whites and add them to dough.
4. Pour into greased 14X9 pan.
5. Bake at 375 degrees for 35 to 40 minutes.
Title: Easy Fruit Cobbler With Splenda
Ingredients:
- 1/2 Splenda granular
- 1/2 flour
- 1/2 skim milk
- 1 baking powder
- 1/4 salt
- 2
Instructions:
1. Combine all of the ingredients except the fruit in a bowl.
2. Pour it into an 8x8 pan coated with cooking spray.
3. Add the fruit right on top.
4. The crust will come up over the fruit and cover it.
5. Bake in a 350 degree oven for 40 minutes.
Title: Upside-Down Apple Cake in Cast Iron Skillet - My Recipe -
Ingredients:
- 1/3 light butter
- 1/2 brown sugar
- 1 ground cinnamon
- 3 green apples
- 1 light butter
- 1/2 sour cream
- 1 dark corn syrup
- 1/3 eggs
- 2 ground cinnamon
- 1 vanilla extract
- 1 green apple
- 1 pecans
- 1/2
Instructions:
1. Place your oven rack in the middle of the oven and preheat oven to 350ºF.
2. Prepare the topping, melting the 1/3 cup butter in a 10" cast iron skillet ((2" deep), over low heat.
3. Remove skillet from heat and stir in the brown sugar and ground cinnamon (or apple pie spices) using a fork.
4. Spread this mixture evenly over the bottom of the skillet and arrange the apple slices over the butter/sugar mixture in the skillet.
5. In a mixer, blend cake mix, 1 stick melted butter, sour cream, dark corn syrup, eggs and ground cinnamon.
6. Beat on low speed for 1 minute. Increase speed to medium and beat 2 minutes longer until creamy.
7. Pour the batter over the top of the apples in the skillet and then place the skillet in the oven and bake at 350ºF. for 40-45 minutes and bake until the cake rises high in the skillet, (it will spring back when lightly pressed with your finger when it's done).
8. Remove skillet and cool cake in the pan for 5-10 minutes and then run a knife around the edges of the cake to loosen it from the sides of the pan and carefully flip upside down onto a serving plate.
9. Cool completely for about 15 minutes and serve warm with vanilla ice cream if you like.
10. I have made this cake with Duncan Hines Caramel flavor cake mix and the taste is excellent, too.
11. NOTE: this cake can also be made in these baking pans. Just prepare the butter, brown sugar and spices in a skillet over the stove and then pour this mixture in the baking pan sprayed with cooking oil, add the apple slices, pour the batter and bake it.
12. Here is a guide to bake the cake in those pan sizes:
13. Pan Size: 13x9 inches - Oven Temp: 350ºF. - Baking time: 30-35 minutes.
14. Pan Size: 9x9 inches - Oven Temp: 350ºF. - Baking time: 35-40 minutes.
15. Pan Size: 8x8 inches - Oven Temp: 325ºF. - Baking time: 50-55 minutes.
Title: Ricotta Cappuccino
Ingredients:
- 1/2 sugar
- 1/2 vanilla bean
- 1 ricotta cheese
- 1/2 instant espresso powder
- 1 ground cinnamon
- 1 cocoa powder
- 1
Instructions:
1. Place the sugar in a food processor. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar. Run the machine to make vanilla sugar.
2. Place the ricotta and espresso powder in the food processor. Blend for 1 minute. Stop the machine to scrape down the sides with a rubber spatula. Blend for another minute. Spoon the mixture into 4 small coffee mugs. Cover and refrigerate for at least 1 hour and up to 1 day.
3. To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle with cinnamon and cocoa powder.
Title: White Chocolate Cherry Cookies (Gift Mix in a Jar)
Ingredients:
- 1 flour
- 1/2 baking powder
- 1/8 baking soda
- 1/4 salt
- 3/4 sugar
- 1 white chocolate chips
- 1/2 dried cherries
- 1/2 walnuts
- 1/2 butter
- 1/2 egg
- 1 vanilla extract
- 1
Instructions:
1. Creating the Gift in a Jar:
2. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
3. Layer the ingredients in the jar as listed above starting with the flour, baking powder, soda, salt, sugar, oatmeal, white chocolate chips, cherries and then walnuts - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
4. Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
5. WHITE CHOCOLATE CHERRY COOKIES GIFT TAG:
6. Additional ingredients to be added by the recipient: 1/2 cup butter, softened, 1 eggs and 1 tsp vanilla extract.
7. COOKIE INSTRUCTIONS:
8. Preheat oven to 375.
9. In a large bowl, blend the butter, egg and vanilla extract.
10. Add the contents of the jar, and stir until well mixed.
11. Roll the dough into 2 inch balls and place on an ungreased baking sheet, spacing the cookies about 2 inches apart.
12. Bake for 10-12 minutes, or until the edges are light brown in color.
13. Allow to cool for 5 minutes on the baking sheet, then transfer to wire racks and cool completely.
14. Serve immediately or store in an airtight container for up to 2 weeks.
Title: Eggless Yummy American Chocolate Nut Caramel Bars
Ingredients:
- 2 1/3 all-purpose flour
- 2 old fashioned oats
- 1 brown sugar
- 1 baking soda
- 1/4 salt
- 1 butter
- 2 margarine
- 1 1/2 walnuts
- 1
Instructions:
1. In a large bowl, combine together 2 cups of flour, oats, brown sugar, baking soda and salt.
2. Add butter and stir until everything is moistened.
3. Reserve 1 cup crumb mixture.
4. Press the remaining into the bottom of an ungreased 13 X 9 inch baking pan.
5. Bake at 350F for 15 minutes or until lightly browned.
6. Remove from oven.
7. Sprinkle with walnuts and chocolate chips.
8. In a small bowl, combine the caramel topping and 1/3 cup of flour.
9. Mix well, then drizzle over the base.
10. Sprinkle with the remaining crumb mixture.
11. Bake at 350F for 20-25 minutes or until lightly browned.
12. Cool in the pan for 10 minutes.
13. Remove and cool completely on a wire rack before serving.
14. ENJOY!
Title: Orange Delight Cake
Ingredients:
- 1 eggs
- 1 cream cheese
- 2 sour cream
- 8 vanilla instant pudding mix
- 1/2 Cool Whip
- 1
- 8
Instructions:
1. Beat the cake mix with the pie filling, eggs, and sour cream using a fork.
2. Beat one minute.
3. Pour into an ungreased jelly roll pan.
4. Bake at 350 degrees for 25-35 minutes.
5. Cool.
6. Whip together the cream cheese, pudding mix, and pineapple. FOld into the Cool Whip and spread on the cake.
7. If you can't find an orange cake mix, you can use a lemon supreme cake mix. I have also used a yellow cake mix with 2 Tbs of orange jello (mixed in).
8. Variation: use three cans of mandarine oranges, marinated in peach schnapps, instead of the pineapple, and use some for a garnish.
Title: Orange Cake
Ingredients:
- 3 all-purpose flour
- 1 baking powder
- 1 salt
- 1/4 unsalted butter
- 1 1/2 granulated sugar
- 3 eggs
- 1 orange zest
- 2 unsalted butter
- 4 orange zest
- 1/4 powdered sugar
- 2
- 3
Instructions:
1. Preheat the oven to 375 degrees F, then grease & flour two 9" round cake pans.
2. Sift or whisk together the flour, baking powder & salt, then set aside.
3. In a large mixing bowl, cream the butter, then slowly add the sugar, blending well.
4. Add the eggs one at a time, beating well after each is added.
5. In another bowl, mix together the orange juice & zest.
6. To this orange mixture, alternate adding 1/2 the dry mixture, then 1/2 the liquid mixture, & repeat, blending well.
7. Add this final orange mixture to the creamed butter mixture & blend well.
8. Pour the batter into the prepared cake pans & bake for 30 minutes.
9. Cool in the pans on a wire rack for 10 minutes, then remove from the pans & cool completely.
10. For the frosting, melt the butter, then combine it with the orange juice & zest, beating well.
11. Slowly add the powdered sugar & beat well.
12. Place one cake layer upside down on a serving plate &, using less than 1/2 of the frosting, frost the first layer, staying at least 1 1/2 inches from the edge.
13. Put the second layer upside right on the bottom layer, pushing down lightly to secure it.
14. Frost the top of the cake, allowing some of the frosting to run down the sides.
Title: Low-fat Chocolate Torte
Ingredients:
- 1/2 flour
- 1/2 baking powder
- 1/3 instant coffee
- 1 eggs
- 2 sugar
- 3 fat free cream cheese
- 1 brandy
- 1/2
- 1
Instructions:
1. Preheat oven to 400°F.
2. Line a 20 inch spring form with baking parchment.
3. Cream eggs and sugar until light and fluffy.
4. Mix and sieve flour, baking powder, cocoa, instant coffee and vanillasugar.
5. Add flourmixture and cream cheese to eggs and sugar.
6. Add brandy if using.
7. Pour mixture into prepared form.
8. Bake for 20-25 minutes.
9. Do not overbake, makes the torte dry, the center should still be"fudgy".
10. Refridgerate when cooled.
Title: Berries and Cream Trifle
Ingredients:
- 1 fresh strawberries
- 24 sugar
- 1 1/2 sweetened condensed milk
- 14 water
- 1 instant vanilla pudding
- 1 raspberries
- 1
- 2
- 1
Instructions:
1. Thinly slice strawberries and sprinkle with sugar. toss to coat. cover and refrigerate as long as possible (preferably overnight).
2. Beat water and sweetened condensed milk with extract until combined.
3. Whisk in pudding mix for 2 minutes. Refrigerate until mostly set
4. Gently fold whipped cream into pudding mix, 1/3 at a time.
5. Cube angel food cake into 1 inch cubes.
6. In a trifle bowl layer: 1/2 cake cubes, 1/2 strawberries, 1/2 cream. Repeat topping it off with raspberries.
7. Cover and refrigerate 4 hours or overnight.
Title: Pineapple Cake
Ingredients:
- 20 crushed pineapple
- 2 1/2 all-purpose flour
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/2 butter
- 1 granulated sugar
- 2 eggs
- 3/4 pecans
- 3/4 coconut
- 3/4 light brown sugar
Instructions:
1. Grease a 13x9 pan.
2. Drain pineapple, reserving juice --
3. Combine flour, baking powder, baking soda and salt.set aside.
4. In large bowl, beat the butter with electric mixer on high speed 30 seconds.
5. Add granulated sugar, beat till fluffy.add eggs, beat till smooth.
6. add drained pineapple and mix well.
7. Add flour mixture and reserved pineapple juice, alternately, beating at low speed, just till combined.
8. Spread batter in prepared pan, combine brown sugar, pecans, coconut and sprinkle over batter.
9. Bake in a preheated 350* oven about 35 minutes. or till toothpick inserted near the center comes out clean.
Title: Elsie's Coconut Dessert
Ingredients:
- 1 flour
- 1/4 brown sugar
- 1/2 butter
- 1 coconut
- 1 instant vanilla pudding
- 1 milk
Instructions:
1. Mix flour, sugar, butter and coconut together and spread onto a baking sheet. Brown under the broiler stirring often and watching carefully. Let cool.
2. Mix vanilla pudding with milk as directed.
3. Whip cream until stiff.
4. Place 1/2 of crunch mixture on bottom of pan.
5. Spoon pudding over crust.
6. Spread whipped cream over pudding.
7. Top with remaining crunch mixture.
8. Refrigerate until ready to serve.
Title: Barefoot Contessa's Mini Orange Chocolate Chunk Cake
Ingredients:
- 1/4 unsalted butter
- 1 sugar
- 2 extra-large eggs
- 1/8 orange zest
- 1 1/2 all-purpose flour
- 1 all-purpose flour
- 1/4 baking powder
- 1/4 baking soda
- 1/4 kosher salt
- 1/4 buttermilk
- 3 pure vanilla extract
- 1 sugar
- 1 heavy cream
- 1/4 instant coffee granules
- 1/4
- 4
- 1/4
- 1/2
Instructions:
1. Preheat the oven to 350 degrees F.
2. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds.
3. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy.
4. Add the eggs, 1 at a time, then the orange zest.
5. Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl.
6. In another bowl, combine the orange juice, buttermilk, and vanilla.
7. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour.
8. Toss the chocolate chunks with 1 tablespoon flour and add to the batter.
9. Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean.
10. Let the cakes cool in the molds on a wire rack for 10 minutes.
11. Meanwhile, make the syrup.
12. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves.
13. Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes.
14. Allow the cakes to cool completely.
15. For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
16. Drizzle over the top of the cakes.
Title: Princess Marshmallow Tarts
Ingredients:
- 125 marshmallows
- 4
- 12
Instructions:
1. Roll out pastry thinly, line 12 (3 inch/ 7.5cm) patty tins.
2. Chill for 15 minutes.
3. Place a teaspoon of jam in each pastry case.
4. Place in oven for 10-15 minutes on (200C/400F/GAS MARK 6) until pastry is golden brown.
5. Once out of the oven, place a marshmallow in each tart and return to oven for 1 minute until the marshmallows are slightly melted
6. Add sprinkles!
Title: Vegan Gajar Ka Halwa--Carrot Pudding
Ingredients:
- 2 carrots
- 1 soya milk
- 1 sugar
- 1/4 cashews
- 2 dates
Instructions:
1. Cook carrots on medium heat with 1/2 of the sugar for 15 minuts stirring well.
2. Add Soya Milk and rest of sugar and cook for 15-20 minutes more stirring well.
3. Top with Cashews and Dates and serve.
Title: Better Than Sex Cake
Ingredients:
- 1 Cool Whip
- 1
Instructions:
1. Preheat oven to 350 degrees.
2. Prepare cake as directed on box.
3. Immediately after getting out of the oven poke holes in the cake with a fork or the end of a spoon and slowly pour the caramel and condensed milk over the cake; letting it all soak up.
4. Let cake cool completely.
5. Top with cool whip.
6. Serve now or let chill a while in the refrigerator.
7. Store leftovers in the refrigerator.
Title: Fruit Cocktail Squares
Ingredients:
- 1 butter
- 1/4 sugar
- 1/3 egg
- 1 vanilla
- 1/2 flour
- 1 1/4 baking powder
- 1/4 baking soda
- 1/4 salt
- 1/4 maraschino cherry juice
- 1 coconut
- 1/3 maraschino cherry
- 1/4
Instructions:
1. Set oven to 350 degrees / Grease a 9-inch square baking pan. Drain the fruit cocktail; reserve 1/3 cup of the syrup. /Add in the 1 tbsp of maraschino cherry syrup to the reserved fruit cocktail syrup. /Chop the drained fruit, and set aside. /Stir together in a bowl, the flour, baking soda, baking powder and salt. /In a large bowl, cream together butter and sugar; beat in the egg and vanilla. /Add the remaining mixture, alternating with the syrups to the creamed mixture; mix well. /Stir in the chopped fruit, coconut and chopped cherries. /Spread dough into prepared baking pan. Bake for 30-35 minutes; cool. /Sprinkle icing sugar over top if desired.
2. Sprinkle icing sugar over top if desired.
Title: Lemon Syllabub (Healthier Option Included)
Ingredients:
- 10 caster sugar
- 1/4 white wine
- 1/4 lemon
- 1/2 berries
Instructions:
1. Whip the cream and sugar together until soft peaks form.
2. Stir in the wine, most of the lemon zest and the juice.
3. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with cookies on the side or berries on top.
4. Drop some calories - try using half 0% fat Greek yogurt, half cream for a healthier dessert.
Title: Chocolate Cake Roll
Ingredients:
- 6 butter
- 6 granulated sugar
- 1 eggs
- 4 flour
- 1 baking soda
- 1/2 water
- 2/3 Philadelphia Cream Cheese
- 4 powdered sugar
- 3/4 Cool Whip Topping
- 3
Instructions:
1. Heat oven to 350.
2. Spray 15X10X1 inch pan with cooking spray. Line with waxed paper; spray with additional cooking spray.
3. Microwave 3 chocolate squares and butter in medium microwaveable bowl on High 1-1/2 to 2 minute or until butter is melted. Stir until chocolate is completely melted. Add granulated sugar; mix well. Beat eggs in large bowl with mixer on high speed 3 minute or until thickened. Blend in chocolate mixture. Add 1/4 cup flour and baking soda; beat just until blended. Add remaining flour alternately with water, beating well after each addition. Spread evenly into prepared pan.
4. Bak 15 minute or until top of cake springs back when touched; sprinkle with 1/4 cup powdered sugar. Immediately invert cake onto clean towel; remove pan. Carefully peel off paper. Starting at one short side, roll up cake and towel together; cool completely on wire rack.
5. Beat cream cheese and remaining powdered sugar in medium bowl with mixer until well blended. Gently stir in 1 1/2 cups COOL WHIP.
6. Unroll cake carefully; remove towel. Spread cream cheese mixture onto cake, completely covering top of cake. Roll up cake; place, seam side down, on platter.
7. Microwave remaining chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 minute or until chocolate is completely melted and mixture is well blended, stirring after 1 minute Cool 2 min.; spread onto cake. Refrigerate 1 hour.
Title: Basic Vanilla Cake
Ingredients:
- 1 1/2 cake flour
- 1 1/2 baking powder
- 1/4 salt
- 1/2 unsalted butter
- 1 sugar
- 2 eggs
- 1/2 vanilla extract
- 1/2
Instructions:
1. Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.
2. Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not overbeat.
3. Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.
Title: Brownie Pudding Cake
Ingredients:
- 3/4 all-purpose flour
- 3/4 granulated sugar
- 1 1/2 baking powder
- 1/2 baking soda
- 1/4 salt
- 1/4 cinnamon
- 1/3 milk
- 1/4 butter
- 1/2 vanilla extract
- 3 brown sugar
- 1 1/2 boiling water
- 1/2 powdered sugar
- 1 3/4
Instructions:
1. Preheat oven to 350 degrees F. Grease a 9 inch square baking dish or round souffle dish.
2. Combine flour, granulated sugar, baking powder, baking soda, salt, cinnamon and 1/3 cup cocoa in medium bowl.
3. Add milk, butter and vanilla, stir until just blended. Spoon the batter into the prepared dish.
4. Combine brown sugar and remaining 1/4 cup cocoa in small bowl. Sprinkle evenly over batter. Pour boiling water over entire mixture; do not stir.
5. Bake 35 to 38 minutes, until a toothpick inserted into the top layer comes out clean. Cool at least 10 minutes. Sprinkle with powdered sugar before serving.