lumicero/recipes-ing2inst huggingface dataset:
Title: White Chocolate Mousse Squares
Ingredients:
- 2 graham cracker crumbs
- 1/3 granulated sugar
- 2/3 butter
- 1 margarine
- 4 lemon rind
- 1 white chocolate
- 1/4 cream cheese
- 2 sugar
- 1 vanilla extract
- 1/4 unflavored gelatin
- 1 1/2 water
- fresh strawberries
- white chocolate curls
Instructions:
1. Combine graham crumbs, sugar, butter and lemon rind, Reserve 1/4 cup and press remaining mixture into greased waxed paper-lined 9x9-inch pan. Bake in preaheated 350F oven for 8 minutes. Cool,.
2. Melt chocolate over hot, not boiling water, stirring occasionally.
3. Beat cream cheese and sugar together until smooth. Add vanilla. Stir in melted chocolate.
4. Sprinkle gelatin over water. Let stand 5 minutes and heat over low heat until dissolved. Fold slightly cooled gelatin mixture into whipped cream and whip until soft peaks form.
5. Stir about 1/2 cup whipped cream into chocolate mixture, then fold in remaining cream. Spoon mousse over crust and refrigerate until firm, about 3 hours or overnight.
6. Garnish with reserved crumbs, fresh strawberries and white chocolate curls.
Title: Grapefruit Cake
Ingredients:
- 1 flour
- 3/4 sugar
- 1 1/2 baking powder
- 1/4 salt
- 1/4 canola oil
- 1 1/2 grapefruit zest
- 1/3 grapefruit juice
- 3 cream of tartar
- 4 grapefruit zest
- 1/4 grapefruit juice
- 2 vanilla extract
- 1 -2 powdered sugar
- 1/2
- 1
Instructions:
1. In a medium bowl stir together flour, sugar, baking powder, and salt.
2. Make a well in the center.
3. Add oil, grapefruit zest, juice, and egg yolks.
4. Beat until smooth with an electric mixer.
5. Wash beaters thoroughly with soap and hot water to remove all oil!
6. In a large bowl, whip egg whites until frothy, add cream of tartar, and beat until very stiff peaks form.
7. Gradually pour flour mixture into egg whites, folding in gently.
8. Pour into a ungreased 9"x5"x3" loaf pan.
9. Bake in a 350 degree F for 25-30 minutes, until it tests done with a toothpick.
10. Invert over a wire rack, and cool in pan.
11. Combine all frosting ingredients, and spread over top of cake.
Title: Pizza Crust/Fruit Pizza
Ingredients:
- 1 light cream cheese
- 8 sugar
- 1/3 vanilla extract
- 1/2 banana
- 1 raisins
- 4 pecans
- 1/4 pistachios
- 1/4
Instructions:
1. Preheat oven to 350*F.
2. Spray 12 inch pizza pan with cooking spray.
3. Place crust on pan and bake for 8-10 minutes.
4. In a bowl, blend cream cheese, sugar, and vanilla. Spread mixture over crust.
5. Arrange bananaslices in a layer over cream cheese mixture.
6. Arrange remaining fruit slices in circles over bananas, varying colors and shapes.
7. Sprinkle with raisins and nuts.
8. Cut into 10 wedges.
Title: Pumpkin Delight (Low Fat)
Ingredients:
- 1 pumpkin
- 1 1/2 sugar
- 1 salt
- 2 cinnamon
- 1/2 ground cloves
- 2 Egg Beaters egg substitute
- 1 fat-free cool whip
Instructions:
1. Preheat oven to 425 degrees.
2. Mix all ingredients, and pour into a 9 x 13 pan.
3. Bake for 15 minutes at 425 degrees.
4. Reduce oven temperature to 350 degrees and bake for an additional 50-60 minutes, or until a knif inserted in the center comes out clean.
5. Serve warm or chilled.
6. Place in bowls.
7. (Optional) Drizzle with Fat Free French Vanilla coffee creamer, or top with Fat Free Cool Whip.
Title: Townhouse Cookies
Ingredients:
- 60 sweetened condensed milk
- 1 dates
- 2
- 1/2
Instructions:
1. Preheat oven to 350 degrees.
2. Heat dates and sweetened condensed milk over double boiler for about 15 minutes, until smooth and somewhat blended.
3. Spread mixture onto crackers, place on cookie sheets.
4. Bake in 350 degree oven for 5 minutes.
5. When cookies are cooled, melt almond bark and drizzle onto cookies.
Title: Avocado Brownie Bites
Ingredients:
- 1 avocado
- 3 eggs
- 1 whole wheat flour
- 1/2 hot water
- 1/3 vanilla bean paste
- 1 vanilla
- 6 vanilla yogurt
- 5 stevia
- 3 honey
- 3
Instructions:
1. Preheat oven to 350 degrees.
2. Mix, eggs, avocado and yogurt together in a large mixing bowl.
3. Stir in the vanilla and the stevia packets.
4. Combine the hot water and the cocoa powder in a small cup.
5. Mix the cocoa mixture in with the avocado mixture.
6. Add the flour to the avocado mixture.
7. Add the honey or agave to the mixture.
8. Grease a 5 x 9 baking dish and add brownie mixture to the dish.
9. Once batter is spread evenly across the dish, spread the chocolate chips across the top. You can add as many as you like or stir them in if you want.
10. Bake for 25 - 30 minutes or until a toothpick comes out clean when inserted in the middle.
11. For a photo by photo description of this recipe, please visit the website at www.simplytaralynn.com!
Title: Pumpkin Bread Pudding - King Arthur Flour
Ingredients:
- 6 eggs
- 1 pumpkin
- 2 milk
- 1 granulated sugar
- 3/4 brown sugar
- 1/3 rum
- 1/4 salt
- 1/2 ground cinnamon
- 1 ground ginger
- 1 ground cloves
- 1/4 ground nutmeg
- 1/4 vanilla
- 2
- 18
Instructions:
1. In a large mixing bowl, combine the eggs, pumpkin, half and half, milk, sugars, rum, salt, spices, and vanilla, stirring to blend.
2. Lightly grease a 2-quart baking dish or a 9" x 13" pan; if you’re going to refrigerate the pudding before baking, be sure to use a dish that can go from the fridge to a hot oven. Place the cubed bread in the dish in an even layer, and pour the liquid mixture over it. Let it rest at room temperature for 30 minutes, or for up to 24 hours in the refrigerator.
3. When you're ready to bake the pudding, stir it together to redistribute the custard; quite a bit of it will have been absorbed by the bread. Sprinkle with grated nutmeg, if desired; and bake in a preheated 350°F oven till set and beginning to brown, about 40 to 50 minutes. Serve warm with whipped cream or ice cream; garnish with minced crystallized ginger, if desired.
Title: Sugar Cookie Cutouts
Ingredients:
- 1/2 butter
- 1/2 vegetable shortening
- 1/2 sugar
- 1/2 baking powder
- 1 egg
- 2 1/2 all-purpose flour
Instructions:
1. Beat first 4 ingredients together in large bowl with electric mixer until blended. Beat in egg and vanilla until fluffy. Stir in flour just until blended.
2. Divide dough in half. Wrap separately. Chill 30 minutes.
3. Roll out 1/2 at a time on a floured surface to 1/4 inch thickness. Cut with cookie cutters. Place on ungreased cookie sheet 1/2 inch apart.
4. Bake on 350 for 10 minutes or until bottoms are golden.
5. Remove to rack to cool. Decorate as desired.
Title: Melt-In-Your-Mouth Berry Trifle
Ingredients:
- 2 frozen strawberries
- 2 frozen blueberries
- 1/2 sugar
- 1/4 lemon juice
- 3 low-fat vanilla yogurt
- 2/3 low-fat sour cream
- 1 vanilla extract
- 1
Instructions:
1. In a large bowl, toss together the strawberries, blueberries, sugar, and lemon juice.
2. In a separate bowl, combine yogurt, sour cream, and vanilla extract.
3. Cut the pound cake lengthwise into 4 thin slices. Spread first slice with 1/4 cup jam. Top with second slice. Continue with remaining slices and jam, finishing with a layer of jam on top of cake. Cut into 1/4-inch-thick slices.
4. Line the bottom and sides of a clear trifle dish or large glass souffle dish with the cake slices.
5. Spoon in half of the fruit.
6. Top with half of the yogurt mixture.
7. Layer with remaining slices of cake, fruit, and yogurt mixture.
8. Cover with plastic wrap. Chill 4 hours, or overnight, to allow the trifle to set.
Title: Cupcakes With Jell-O Icing
Ingredients:
- 2 all-purpose flour
- 1 1/2 sugar
- 3 baking powder
- 1/2 salt
- 4 eggs
- 1/2 shortening
- 1 2% low-fat milk
- 2 eggs
- 1 1/2 vanilla
- 1/2 butter
- 2 powdered sugar
- 1 Jello gelatin
- 1/2 boiling water
Instructions:
1. Preheat oven to 350 degrees. Line cupcake pans with paper liners.
2. Combine flour, sugar, baking powder, salt, shortening, milk and vanilla in a large mixing bowl. Mix at low speed for 2 minutes. Scrape bowl. Add egg whites and mix at high speed until fluffy and smooth, approximately 2 minutes.
3. Fill liners 1/2 to 2/3 full of batter. Do not overfill. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
4. While the cupcakes are cooking for the icing cream butter and sugar. Dissolve Jell-O in boiling water; cool to room temperature. Slowly mix cooled jell-O into butter/sugar mixture, until desired color is obtained. Entire package may notbe required.
5. Cool 10 minutes in pans then remove from pan, and place on wire racks to cool completely.
6. Then frost cupcakes with the awesome icing!
Title: Apple Oat Crumble
Ingredients:
- 4 granny smith apples
- 1/2 golden raisin
- 2 ground cinnamon
- 1/4 ground nutmeg
- 1/4 ground cloves
- 1/3 brown sugar
- 1/2 flour
- 1/2 oats
- 1 dark corn syrup
- 1 canola oil
- 2 butter
- 1/2 water
Instructions:
1. Preheat oven to 400.
2. Combine apples, cinnamon, nutmeg, cloves, and raisins in large mixing bowl. Toss lightly.
3. Pour into 9x13 baking dish, pour water over the top.
4. In separate mixing bowl, combine brown sugar, flour, & oats. Add corn syrup, oil, and butter. Blend until coarse crumbs develop (I use Magic Bullet).
5. Sprinkle crumbs over apples. Bake for 30-35 minutes.
Title: Pecan Sandies
Ingredients:
- 2 butter
- 1 confectioners' sugar
- 4 pure vanilla extract
- 2 flour
- 2 pecans
- confectioners' sugar
Instructions:
1. Preheat oven to 300 degrees.
2. In bowl at medium speed beat butter and sugar until light and fluffy. Beat in vanilla and 2 Tablespoons water.
3. Reduce speed to low; gradually beat in flour until just combined. Stir in chopped pecans.
4. Shape dough into 1" balls; place 1" apart on ungreased baking sheets lined with parchment paper. Flatten cookie dough with fingers.
5. Bake until golden, 20-25 minutes. Remove from pans; cool on rack.
6. Sprinkle with additional confectioners' sugar, if desired.
Title: Vanilla Bean Pound Cake
Ingredients:
- 2 sugar
- 1/2 vanilla bean
- 2 butter
- 9 eggs
- 4 all-purpose flour
- 1 salt
- 2 vanilla extract
Instructions:
1. Preheat oven to 325 degrees. In a food processor, grind vanilla bean and sugar until vanilla is as finely chopped as it can get, about one minute. Sift this mixture twice, making sure all larger pieces have been filtered out. Set aside.
2. In a large bowl, cream the butter with an electric mixer, then gradually add the vanilla sugar, continuing to beat until well creamed and smooth. Add the eggs one at a time, beating well after each addition. Gradually add the flour and salt, beating constantly. Add the vanilla and lemon juice and continue beating until well blended.
3. Grease and flour a 10-inch tube or bundt pan. Pour in the batter and ‘’spank'’ the bottom of the pan to distribute the batter evenly. Bake until a straw inserted into the cake comes out clean, about 1 hour 15 minutes, taking care not to overcook. Turn cake out onto a rack and let cool.
Title: Bright Green Key Lime Cupcakes
Ingredients:
- 1 water
- 1 key lime juice
- 3/4 eggs
- 1/3 powdered sugar
- 1/3 key lime juice
- 3 cream cheese
- 2 -3 butter
- 1 margarine
- 2 - 2 1/2 vanilla
- 1 powdered sugar
- 1/4
- 1
- 3 1/2
Instructions:
1. Heat oven to 350°F Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix and gelatin with electric mixer on low speed for about 30 seconds. Add remaining cupcake ingredients. Beat with electric mixer on low speed for about 30 seconds; beat on medium speed additional 2 minutes, scraping bowl as necessary. Divide batter evenly among muffin cups, filling each about 2/3 full.
2. Bake 17 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan around 10 minutes. Remove from pan to cooling rack. With toothpick or wooden skewer, pierce tops of cupcakes in several places.
3. In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2 1/2 tablespoons lime juice until glaze is smooth and thin enough to drizzle. Drizzle and spread glaze over cupcakes. Cool completely, about 30 minutes.
4. In large bowl, beat cream cheese and butter on medium speed until light and fluffy. On low speed, beat in vanilla and 3 1/2 cups powdered sugar until mixed; beat on medium speed until fluffy and frost cupcakes. Will want to store covered in refrigerator.
Title: Lauren's Latest Planted Carrot Chocolate Easter Cake
Ingredients:
- 2 milk
- 2/3 canola oil
- 1 1/2 granulated sugar
- 4 vanilla extract
- 2 all-purpose flour
- 2/3 cocoa powder
- 1 1/2 baking soda
- 1 baking powder
- 1 salt
- 1 1/2 salted butter
- 1/2 cocoa powder
- 1/3 powdered sugar
- 2 1/2 vanilla
- 1/2 sour cream
- 1/2 butter
- 1/4 powdered sugar
- 1 1/2 vanilla
- 1/8 milk
- 1 -2 of fresh mint
- 9
- 12
- 1
Instructions:
1. Preheat oven to 350 degrees. Line 2 8-inch round cake pans with parchment paper. Lightly spray with non stick cooking spray and set aside.
2. In a large bowl, whip oil and sugar together. Stir in vanilla. In a measuring cup, stir almond milk and vinegar together. Set aside to curdle. In a different bowl, stir all dry ingredients together until evenly mixed. Alternate mixing in wet and dry ingredients to the batter starting and ending with dry.
3. Pour evenly into prepared pans and bake 20 minutes or until toothpick comes out with a few moist crumbs after being inserted. Cool 15 minutes, then remove cakes from warm pans to cooling rack. Cool completely.
4. After cakes are cooled, make a batch of chocolate frosting. Be sure to whip it well, scrape the sides well and use room temperature butter.
5. To assemble, stack baked cakes one on top of the other, filling with frosting. Using remaining frosting, cover the entire outside and top of the cake. Cover the edges with mini chocolate chips and serve.
6. To bake in 9x13 pan, spray glass pan with nonstick cooking spray and bake 25-30 minutes or until toothpick comes out clean once inserted.
7. Place cooled baked cake onto a serving platter and set aside.
8. To make chocolate sour cream frosting, mix butter, cocoa powder and powdered sugar together 1-2 minutes to incorporate butter throughout sugar. Mixture will be dry. Stir in vanilla and sour cream. Scrape sides and whip 2 minutes or until completely smooth. Spread frosting over entire cake.
9. In a small bowl, whip all ingredients for the orange frosting {carrots} until smooth. Spoon into piping bag fitted with the Wilton 1A tip {wide round tip}. Pipe 3 to 4 rows of 3 even rounds or dollops onto the chocolate frosting creating the tops of the carrots. Top each carrot with a sprig of mint. Spread crushed oreo cookies around each frosting carrot to create the dirt.
10. Finally, line the edges of the entire cake with mini Cadbury eggs. Cut into pieces and serve.
Title: A Chocolate Frosting That Rocks
Ingredients:
- 1/3 cocoa powder
- 1 powdered sugar
- 1 butter
- heavy cream
- coffee
Instructions:
1. Mix cocoa, sugar and softened butter.
2. Add 1/2 C. heavy cream
3. Blend in strong, hot coffee until desired consistency is reached.
Title: Dundee Cake
Ingredients:
- 3/4 butter
- 3/4 brown sugar
- 3 eggs
- 2 flour
- 2 baking powder
- 1 ground cinnamon
- 1/2 ground cloves
- 1/4 ground nutmeg
- 1 3/4 sultanas
- 1 raisins
- 1 lemon, rind of
- 3/4 brandy
- 3/4
- 1
- 2
- 1
Instructions:
1. Preheat oven to 325F degrees.
2. Grease a deep 8 inch round cake tine, line base and sides with greaseproof paper and then grease the paper.
3. Cream butter and sugar until light and fluffy.
4. Add the eggs, one at a time, beating well after each addition.
5. Sift flour, baking powder and the spices together and fold into the creamed mixture alternately with the remaining ingredients, until evenly incorporated.
6. Spoon into prepared tin, smooth surface, making a small dip in the centre.
7. Decorate top of cake mixture by pressing almonds in decreasing circles over the entire surface.
8. Bake for 2-21/4, or until skewer inserted in the centre comes out clean.
9. Remove from oven, cool in tin for 30 minutes, and then transfer to a wire rack to cool completely.
10. *Flavourwill improve if left in a cool place for up to 3 months.
11. Wrap in double layer of foil.
Title: Fruit Pizza
Ingredients:
- 1 water
- 1/4 light brown sugar
- 1/4 butter
- 4 eggs
- 2 fresh strawberries
- 1 bananas
- 2 kiwi
- 2 seedless grapes
- 1 water
- 1
- 1/2
- 2
Instructions:
1. Preheat oven to 350 degrees F. Place one rack in the top of the oven and another in the center. Spray two 12- to 14-inch pizza pans or one 16- by 11-inch jelly roll pan with vegetable oil spray. Line pans with parchment paper or waxed paper and lightly mist with the oil spray, then dust with flour.
2. Place the cake mix, water, brown sugar, butter and eggs in a large mixing bowl. Blend with electric mixer on low speed until well blended, 1-2 minutes. The dough will be stiff and sticky. With rubber spatula, spread the dough onto the bottom and sides of the prepared pans. Place one pizza pan on each rack of the oven or, if using the jelly-roll pan, place on center rack.
3. Bake until crust is light brown and feels firm in the center when lightly pressed with your finger, 18-22 mniutes. Take care not to overbake the crust on the top rack. remove pans from oven and place on wire racks to cool completely, 1 hour.
4. For the topping, spread the cooled pizza crusts with the whipped topping and then arrange the fruit over the top in concentric circles. If using the jelly roll pan, mix the fruit together in a medium bowl and spoon it evenly over the topping.
5. Place the apricot preserves and the water in a small saucepan over low heat, and stir until mixture warms. Remove pan from heat and strain, discarding apricot solids. Brush the strained glaze over the fruit. Place the pizzas in the refrigerator and chill, uncovered, until serving time, at least 1 hour.
6. Leftovers may be stored in the refrigertor, covered with plastic wrap, for up to 1 week.
Title: Garden Patch Carrot Cake
Ingredients:
- 1 canola oil
- 3 eggs
- 1 1/2 granulated sugar
- 1 vanilla extract
- 2 all-purpose flour
- 2 baking powder
- 1 1/2 ground cinnamon
- 1/4 salt
- 1/2 raw carrot
- 2 zucchini
- 1 chocolate chips
- 1 light cream cheese
- 1 1/2 sweet unsalted butter
- 6 vanilla extract
- 1/2 powdered sugar
- 2
- 4 1/2
Instructions:
1. In a large mixing bowl, beat together oil, eggs, sugar, and vanilla.
2. Combine flour, baking powder, cinnamon, and salt in another bowl.
3. Add flour mixture to egg mixture and mix well.
4. Stir in baby foods and grated vegetables.
5. Add chocolate chips and mix together well.
6. Pour into a greased and floured 9x13" baking pan.
7. Bake in a preheated oven at 350 F for 35-40 minutes, or until cake tests done with a toothpick.
8. Cool 15 minutes before removing from pan to cool completely.
9. Make sure cake is completely cooled before icing.
10. Combine cream cheese,butter,and vanilla using an electric mixer.
11. Gradually add powdered sugar and mix until smooth; there may be extra powdered sugar- only use as much as you need to get the consistency of frosting that you prefer.
12. Ice the cake with the cream cheese frosting.
13. Cover with plastic wrap- using toothpicks poked in several spots atop the cake to keep the plastic from touching the frosting.
14. This cake requires refrigeration once iced.
15. You may let it come to room temperature before serving, but store leftovers in the fridge.
16. If desired, garnish with candy make to look like little vegetables and some chopped nuts or grated coconut or just leave plain.
17. NOTE:If you are planning to decorate the cake, ice the cake first with the cream cheese frosting and let chill.
18. Then, use purchased or homemade decorator's white frosting and tint some green to make grass, some orange to make pumpkins or carrots, etc.
19. Use decorating tips to design the cake surface like a vegetable garden or as desired with the tinted frosting.
Title: Choc Mint Cheesecake Slice (Bars)
Ingredients:
- 185 unsalted butter
- 1/4 caster sugar
- 1 eggs
- 2 plain flour
- 1 dark chocolate
- 50 caster sugar
- 1/3 mint
- 1 cream cheese
- 250 eggs
- 3
- 1/2
- 100
- 2 -3
Instructions:
1. Preheat the oven to 160°C and grease and line a 20cm square loose-bottomed cake pan with baking paper.
2. Place butter, cocoa, sugar, eggs and flour in a bowl and mix well to combine. Press firmly into the prepared pan and bake for 15 minutes or until set. Allow to cool completely.
3. Meanwhile, for the mint topping, place sugar, mint and 1/2 cup (125ml) water in a saucepan over low heat and stir until the sugar dissolves. Increase heat to medium and simmer for 3 minutes, then set aside to cool completely. Strain the sugar syrup into a jug, discarding the solids. Place the cream cheese in a food processor and whiz for a few seconds to soften. Add cooled sugar syrup, eggs, peppermint extract, cream and food colouring and process until smooth.
4. Pour the cheesecake mixture into cake pan then tightly wrap the base of the pan with foil to make it watertight. Place the cheesecake in a deep baking dish and fill with enough boiling water to come halfway up the sides of the cake pan. Bake for 25 minutes or until topping is just set – the cake may have a slight wobble but it will firm on cooling. Remove from the oven and cool completely, then chill for 2 hours or until firm.
5. Cut cheesecake into slices, drizzle over the cooled melted chocolate and serve.
Title: Pear Zuppa Inglese
Ingredients:
- 1 heavy cream
- 3 powdered sugar
- 1 vanilla extract
- 3/4 golden rum
- 1/4 ladyfingers
- 44 pears
- 4 fresh raspberry
- 1/2
- 3 1/2
- 2/3
Instructions:
1. In a chilled mixing bowl, whip the cream, powdered sugar, and vanilla using an electric mixer on high speed until the cream is stiff.
2. In a shallow bowl, combine the pear nectar and rum.
3. One at a time, dip the ladyfingers into the pear nectar (do not soak) and stand them in a 3-quart trifle--you will need about 20 ladyfingers.
4. Dip 8 more ladyfingers in the nectar, and break them up into the bowl.
5. Top with half of the pears and raspberries and 8 more dipped and broken ladyfingers.
6. Slowly pour half of the eggnog over the pear-ladyfinger layer.
7. Spread with half of the whipped cream and sprinkle with 1/3 cup almonds.
8. Repeat with the remaining pears and raspberries, ladyfingers (dipped and broken), and eggnog.
9. Spread with the remaining whipped cream.
10. Sprinkle with the remaining almonds.
11. Garnish with fresh raspberries, if desired.
12. Loosely cover with plastic wrap and refrigerate for at least 8 hours.
Title: Rummy Baked Bananas
Ingredients:
- 4 -6 bananas
- 3 -4 brown sugar
- 1 maple syrup
- 3 butter
- 3 rum
- 1 vanilla ice cream
Instructions:
1. Preheat oven to 400 degrees F.
2. Peel bananas, slice them lenthwise (thin).
3. Place bananas in small dish in one single layer.
4. melt butter.
5. mix butter in separate bowl with syrup,rum and lemon juice.
6. Pour over bananas.
7. bake about 10 minutes or until the bananas are soft and the topping is bubbly Serve bananas hot from oven, on individual plates over a scoop of ice cream.
Title: Chocolate Tube Cake
Ingredients:
- 1 instant chocolate pudding mix
- 1 5/8 eggs
- 4 water
- 1/2 powdered sugar
- 3/4 milk
- 1 3/4
- 6
Instructions:
1. Preheat oven to 350.
2. Blend cake mix and pudding in a large bowl.
3. Add eggs, oil and water.
4. Start on low speed, then 10 minutes at medium speed once ingredients are throughly mixed.
5. Turn batter into a 10 inch tube pan.
6. Bake 50 minutes at 350 or until toothpick is clean.
7. Cool in pan on rack do not turn upside down.
8. Using a 2 tined fork, poke holes 1 inch apart in the entire cake.
9. Prepare glaze mixing powdered sugar and milk til smooth.
10. Pour glaze over cake immediately and allow to cool in the pan.
Title: Banana Delicious
Ingredients:
- 4 bananas
- 1 lemon juice
- 2 eggs
- 2 caster sugar
- 1
- 2
Instructions:
1. Prepare oven to 180°C(350 °F) and peel the bananas.
2. Slice the bananas into an oven-proof dish.
3. Sprinkle the lemon juice all over the banana slices.
4. Put eggs and sugar into a bowl. Beat until creamy.
5. Stir in coconut and jam into the eggs and sugar till mixed well.
6. Pour in evenly over the banana.
7. Bake for 25 minutes or until golden.