lumicero/recipes-ing2inst huggingface dataset:
Title: Banana Fruitcake 1983
Ingredients:
- 2 dried prunes
- 3 dates
- 1/4 raisins
- 2 brandy
- 2 butter
- 1/2 brown sugar
- 1 1/2 eggs
- 2 unbleached all-purpose flour
- 6 cocoa powder
- 3 salt
- 3 nutmeg
- 1 allspice
- 1 cinnamon
- 1 bananas
- 1 pecans
- 2
- 1 1/2
Instructions:
1. Soak all the fruit in the brandy overnite covered.
2. Cream butter and sugar until smooth.
3. Add eggs one at a time, beating well after each.
4. Combine all dry ingredients and add to butter mixture, bananas, and fruit one third at a time, until all combined.
5. Fold in the pecans.
6. Bake in a preheated oven 250 degrees F.
7. Pour into a 10 inch pan and bake for 4 hours.
8. (I would use a tube pan, greased and floured.) Cool slightly when removed.
9. Wrap in a brandy soaked cheesecloth, then in foil.
10. Keep in a air tight tin.
Title: Date Squares
Ingredients:
- 1 1/2 rolled oats
- 1 brown sugar
- 3/4 butter
- 1 1/4 flour
- 1 baking soda
- 1 salt
- 1 1/2 dates
- 3/4 boiling water
- 1/3 sugar
Instructions:
1. Cream together butter and brown sugar. Add other ingredients to make a crumb mixture. Divide in half. Put half on the bottom of greased pan, then spread filling, and then spread the rest of the crumbs on top. Bake in a moderate oven for 15-20 minutes. Cut into squares.
2. Filling:.
3. Combine dates, sugar, and water. Cook this for only a few minutes.
Title: Portuguese Felog-Doughnuts
Ingredients:
- 1 water
- 1 lemon
- 1 cinnamon stick
- 2 butter
- 4 flour
- 4 baking powder
- 4 sugar
- 12 eggs
- 1 salt
- 1 sugar
- 1 ground cinnamon
Instructions:
1. Boil together lemon rind and cinnamon stick in water.
2. Meanwhile, into a large bowl, add together all the dry ingredients
3. Into the pot of boiling water, add the butter, when butter is completely melted, remove cinnamon sticks and rind.
4. Pour water into the dry ingredients, mixing very fast.
5. Add one egg at a time until completely blended.
6. Drop by spoonfuls into hot oil; let cook until puffs brown evenly. Do not pierce with fork.
7. Remove puffs from oil and let drain on paper towels.
8. Place sugar and cinnamon powder in a deep bowl
9. Roll donuts in sugar and cinnamon mixture. It will look like a puff.
10. but inside will have a texture of an eclair.
Title: Coconut-Fudge-Filled Cupcakes
Ingredients:
- 2/3 heavy cream
- 2 light corn syrup
- 1 sugar
- 1 flour
- 1 baking powder
- 1/2 salt
- 1/8 vanilla extract
- 1 milk
- 1/8 butter
- 1/3 sugar
- 6 egg
- 2/3 coconut
- 1
- 1/2
Instructions:
1. Preheat oven to 350*F.
2. Butter and flour 12 muffin cups, or line with paper liners; set aside.
3. MAKE THE FUDGE FILLING: Combine the chocolate chips, cream, corn syrup, and sugar in a small, heavy saucepan; cook over low heat, stirring often, until the chocolate melts and the mixture is smooth.
4. Remove pan from heat; set aside.
5. MAKE THE BATTER: Whisk together the flour, baking powder, and salt in a small bowl; set aside.
6. Add the vanilla and almond extracts to the milk; set aside.
7. In a medium bowl, using an electric mixer on high speed, cream the butter until it is light and fluffy.
8. Gradually add the sugar, beating after each addition, until light and fluffy again.
9. Reduce mixer speed to medium; add the egg and egg yolk, blending until smooth.
10. (The mixture may look curdled--that's okay.) Reduce mixer speed to low; alternately beat in the flour mixture and milk, beginning and ending with the flour mixture and beating only until combined.
11. Gently fold in the coconut.
12. Spoon about 2/3 of the batter into the prepared muffin cups; using the bottom of a large spoon, make a depression in the center of each cup.
13. Spoon the filling into each depression, avoiding the sides of the tins and pressing in slightly.
14. Cover with the remaining batter, carefully spreading to cover the filling.
15. Bake about 25 minutes, until springy and golden.
16. Cool 10 minutes in the tins; carefully remove cakes to wire racks and cool completely.
17. Serve plain, dusted with powdered sugar, or frost with your favorite frosting.
18. (A coffee flavored frosting is great!).
Title: Apple Peanut Crumble
Ingredients:
- 4 -5 cooking apples
- 2/3 brown sugar
- 1/2 flour
- 1/2 cinnamon
- 1/2 nutmeg
- 1/2 butter
- 1/3 peanut butter
- 2
Instructions:
1. Place apple slices in slow cooker.
2. In medium bowl, combine sugar, flour, oats, cinnamon, and nutmeg.
3. Mix in butter and peanut butter with pastry blender or fork.
4. Sprinkle over apples.
5. Cover pot and cook on low for 5-6 hours.
6. Serve warm; plain or with ice cream.
Title: Coca-Cola Cake (Closest to Cracker Barrel's)
Ingredients:
- 1/2 butter
- 1 miniature marshmallow
- 1 all-purpose flour
- 3/4 cocoa powder
- 2 1/3 baking powder
- 3/4 baking soda
- 1 1/2 salt
- 1 granulated sugar
- 1/2 shortening
- 2 vanilla
- 1/2 eggs
- 1/2 buttermilk
- 2 butter
- 2 milk
- 3/4 vanilla
- 1/2 powdered sugar
- 3
- 6
- 1
Instructions:
1. In a saucepan, bring 1/2 cup butter, 1 cup Coke, and baking chocolate to a boil.
2. Remove from heat and stir in marshmallows until dissolved.
3. Set aside and allow to cool to room temperature.
4. In a bowl, combine flour, 3/4 cup cocoa, baking powder, baking soda, and salt. Set aside.
5. Beat together sugar, shortening, oil, and 2 teaspoons vanilla until fluffy.
6. Add eggs and buttermilk and beat until smooth.
7. Add 1/2 of the dry mixture into the wet mixture and beat until smooth, scraping the sides of the bowl often.
8. Add cooled Coke mixture and beat.
9. Add remaining dry mixture and beat 4 minutes. Batter will be thick.
10. Pour batter into a greased and floured 13x9 baking pan.
11. Bake on top rack of a 350 degree oven for 35-40 minutes, or until toothpick inserted in center comes out clean.
12. Frosting:.
13. In a saucepan, combine the butter, cocoa and milk. Heat until butter melts.
14. Beat in remaining ingredients.
15. Spread on hot cake.
16. Let it cool and then serve.
Title: Mystery Pudding!
Ingredients:
- 1 flour
- 1 1/2 baking soda
- 3/4 sugar
- 1/2 salt
- 3/4 brown sugar
- 1 egg
- 1 1/2
- 1/4
- 1/2
Instructions:
1. Mix 1 cup of flour, 1 1/2 teaspoons of Baking soda, 1/2 teaspoon salt.
2. Second bowl 1/2 cup brown sugar, 1 egg, 1/4 cup syrup of fruit cocktail, combine the two and add 1 1/2 cups of fruit cocktail and the 1/2 cup of chopped nuts.
3. Combine all ingredients and spread batter into 8x10 pan sprinkle top with 1/4 cup brown sugar.
4. Bake in oven @ 350 F for 50 minutes.
Title: Krumkake
Ingredients:
- 3 eggs
- 1 white sugar
- 1 real vanilla
- 1/2 butter
- 1/2 heavy whipping cream
- 1 1/2 white flour
- 1 cardamom
- 1
Instructions:
1. Mix ingredients well.
2. Spoon approximately 1 T.
3. onto ungreased, medium heat, preheated Krumkake Iron (Find at specialty stores for about$65. 00) Cook about 1minute, flip cook another 30 seconds until lightly golden brown.
4. While warm roll into a cone shape.
5. (If you don't have the rolling tool, try a clean clothes pin.) These are very delicate and tasty cookies, they are very pretty with a design from the iron.
6. If desired, sprinkle with powdered sugar or fill with whipped cream (Ready Whip makes this easy) Enjoy!
Title: Creamy Jello
Ingredients:
- 4 Jello gelatin
- 1 plain nonfat yogurt
Instructions:
1. Dissolve the jello in 1 cup of hot water as the box directions say. Put the yogurt in the bowl you plan to use for the jello and slowly whisk in the jello, stirring with the whisk until no lumps remain, although lumps don't hurt the taste.
2. Chill until set.
Title: Roast Suckling Pineapple
Ingredients:
- 1 pineapple
- 8 cloves
- 1 maple syrup
- 1/4 ground cinnamon
- unsalted butter
Instructions:
1. With a sharp knife, remove skin and eyes from a whole pineapple, leaving the spiky leaves intact. Replace 8 of the eyes with the cloves. Remove some of the middle leaves and center the pineapple on a spit. Cover the leaves with foil.
2. Mix together the maple syrup, cinnamon and melted butter.
3. Rotate the pineapple over the grill, basting frequently with the maple syrup mixture, until browned and juicy and heated through, about 10 minutes.
Title: Best Ever Chocolate Cake (From Sorrento)
Ingredients:
- 1 water
- 1 part-skim ricotta cheese
- 1 eggs
- 1/2 chocolate
- 2 sour cream
- 12
- 1
Instructions:
1. Preheat oven to 350°F Grease bottom and sides of two 9-inch cake pans.
2. Mix all ingredients on low for 1 minute. Then on high for 2 minutes, scraping down sides of bowl. Pour batter between the two pans. Bake 30-35 minutes.
3. Cool for 10 minutes. Meanwhile, melt chocolate over simmering water until smooth. Let cool to room temperature. Whisk sour cream into melted chocolate. Frost and garnish.
Title: English Bread Pudding
Ingredients:
- 3/4 suet
- 6 raisins
- 6 brown sugar
- 4 cinnamon
- 2 ginger powder
- 2 nutmeg
- 2 egg
- 1 milk
Instructions:
1. Soak bread in water for 1/2 hour then squeeze out water and drain.
2. Put in a bowl with all other ingredients, mix and put in greased tin and bake until cooked - about 45 minutes on 350 F.
Title: Raspberry-Laced Vanilla Cake
Ingredients:
- 3 cake flour
- 1 baking powder
- 1/2 salt
- 1/4 baking soda
- 1 1/2 butter
- 1 1/4 margarine
- 2/3 sugar
- 1 1/2 milk
- 4 vanilla
- 1 eggs
- 3 butter
- 1/2 margarine
- 1/2 powdered sugar
- 1 vanilla
Instructions:
1. Heat oven to 350.
2. Grease and flour three 9 incn round cake pans.
3. Mix flour, baking powder, salt, and baking soda; set aside.
4. Beat butter and sugar in large bowl with electric mixer on high speed, scraping bowl occasionally, until fluffy.
5. Beat in flour mixture, milk, vanilla, and eggs on medium speed until blended. Beat 2 minutes longer. Pour into pans.
6. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool ten minutes, remove from pans to wire rack, cool completely.
7. For frosting beat butter and powdered sugar in medium bowl on medium speed until smooth. Gradually beat in liqueur and vanilla until smooth and spreadable.
8. Cut each cake horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin, serrated knife.) Place 1 layer, cut side up, on serving plate; spread with 1/3 cup raspberry jam to within 1/4 inch of edge. Top with another layer, cut side down, spread with 1/3 cup frosting. Repeat with remaining layers.
9. Frost side and top of cake. Pipe remaining frosting on top of cake, if desired. Garnish with fresh raspberries, if desired. Store loosely covered at room temperature.
Title: Copycat Olive Garden Chocolate Lasagna
Ingredients:
- 6 cake flour
- 5 1/4 sugar
- 2 1/4 baking soda
- 2 milk
- 4 1/2 butter
- 1 1/2 eggs
- 12 vanilla extract
- 1 water
- 2/3 confectioners' sugar
- 4 shortening
- 12 salt
- 1 1/4 vanilla extract
- 3/4
- 1
Instructions:
1. Heat oven to 350°F Grease three 10-inch springform pans.
2. In mixing bowl, stir together sifted cake flour, sugar, Hershey 's Cocoa and baking soda. Add butter and mix well. Add milk, eggs and vanilla. Mix thoroughly.
3. Pour about 5 cups of the cake batter into each prepared pan. Bake 40 to 50 minutes or until toothpick inserted in cake center comes out clean.
4. Cool for 10 minutes before you remove the cake from the pan, then cool completely on a wire rack.
5. To make buttercream filling, combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed.
6. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. Thin out ½ of the frosting with a little extra water. The thinned frosting is used as the filling between layers.
7. To assemble the cake, place one 10 inch cake on a large round plate or a large round cake platter. Spread half of the thinned frosting on top, frosting only the top of the cake (not the sides). Sprinkle very lightly with semi-sweet chocolate chips. (There are very few chips on this layer, usually only 1 or 2 per wedge, so sprinkle very, very lightly).
8. Place the second cake on top of the first. Frost the top with the remaining thinned frosting. Sprinkle with semi-sweet chocolate chips. (You can be a bit more generous with this layer).
9. Place the third layer on top of the second. Frost the top with all of the butter cream that was NOT thinned. This is a thick layer of frosting so pile it on, and try to get the top as smooth as you can. Sprinkle with semi-sweet chocolate chips.
10. To serve, cut the cake into wedges, as you would cut a pizza. Using Hershey's chocolate syrup, create a design on your dessert plate. Place the wedge of chocolate lasagna at the 11 o'clock position on your dessert plate with the point facing down, so that you can see some of the syrup design.
11. NOTE: The frosting seems more authentic if you let it set up (sit out) for an hour at room temperature. Wrap the sides lightly with foil to keep the cake from drying out as well.
Title: Chocolate Rice Pudding
Ingredients:
- 2 cooked rice
- 2 milk
- 1/2 sugar
- 3 salt
- 1/2 vanilla
- 1 butter
- 1
Instructions:
1. Place cooked rice and milk in top of double boiler.
2. Mix in sugar, cocoa and salt.
3. Cook over boiling water 45 mins, stirring occasionally.
4. It should be creamy.
5. Add vanilla and butter before serving.
Title: Easy Lemon Bundt Cake
Ingredients:
- 1 water
- 1 eggs
- 1 1/3 sugar
- 1/3 lemon juice
- 3
Instructions:
1. Mix first 5 ingredients.
2. Pour into greased bundt pan.
3. Bake 40-45 minutes at 350F degrees.
4. Upon removal from oven, turn cake out of pan and glaze with juice/sugar mixture.
Title: Ann's Cranberry-Pear Cake
Ingredients:
- 1/2 butter
- 4 eggs
- 2 1/2 flour
- 1 baking powder
- 1/4 salt
- 1 1/4 sugar
- 1 1/2 vanilla
- 1/4 milk
- 3 pears
- 1 cranberries
Instructions:
1. Preheat oven to 350.
2. Let the butter and eggs stand at room temperature for 30 minutes. In a small mixing bowl stir together flour, baking powder, and salt. Set aside.
3. In a large mixing bowl beat butter on medium speed for 30 seconds. Gradually add sugar, 2 tablespoons at a time; beating on medium to high speed for 6 minutes total.
4. Add vanilla then eggs, one at a time, beating for 1 minute after each addition and scraping the bowl often.
5. Beat in milk. Gradually add flour mixture.
6. Fold in pears and cranberries.
7. Spoon batter into a greased and floured 13x9x2" baking pan evenly.
8. Bake for 40-45 minutes.
Title: Coconut Candy Centers
Ingredients:
- 1 sugar
- 1 1/2 light corn syrup
- 1/2 water
- 4
- 1/2
Instructions:
1. Combine sugar, syrup, and water in a heavy saucepan.
2. Cover, cook until boiling rapidly.
3. Remove cover and insert candy thermometer.
4. Cook until 234'.
5. Remove heat, add coconut and almond flavoring.
6. Pour onto a slab or platter and let cool.
7. Shape into 3/4" balls.
8. Dip in chocolate.
Title: Fantasy Oreo Balls
Ingredients:
- 2 cream cheese
- 16 vanilla extract
- 1
Instructions:
1. Let the cream cheese sit on the counter until it is room temperature.
2. Put it in a bowl and mix in the extracts.
3. Crush the oreos using a blender or food processor until they are the consistency of ground coffee.
4. If you're REALLY a trooper -- some say it's better if you twist open each Oreo, scrape out the cream filling, and mix it into the softened cream cheese before crushing the cookies. I'll go THAT extra mile when I have a ring on my finger. Maybe. Until then -- it all goes in!
5. By hand or using a hand held mixer, mix the crumbs and the cream cheese together.
6. Tightly cover the bowl you mixed it in and refrigerate for about an hour.
7. Take it out and roll the mixture into balls about 1 and 1/2 inch around -- or whatever size you'd like.
8. Drop the balls onto wax paper and refrigerate another hour.
9. Melt the white and chocolate bark separately right before you remove the formed balls from the fridge.
10. Stick a toothpick into each ball and dip it into the bark to lightly coat.
11. Make some white, make some black, make some a drizzly mix -- just have fun!
12. It will take about 15-20 minutes for each coat of bark to harden -- so keep that in mind if you're drizzling white and then chocolate for decorative purposes.
Title: 10 Minute Chocolate Fudge Topping
Ingredients:
- 1 evaporated milk
- 1 granulated sugar
- 1/2 salted butter
- 3
Instructions:
1. Place all ingredients in a large pot over high heat (there aren't many ingredients, but a large pot will help to prevent the chocolate from splattering everywhere as it boils). Bring to a boil and stir the mixture constantly for 8-10 minutes. Cover and refrigerate any unused fudge topping.
2. The fudge topping will become firm in the refrigerator. Reheat on the stovetop over medium-low heat, stirring occasionally. Or reheat in the microwave - start with 30 seconds; stir, then continue heating and stirring in 10 second increments until desired temperature is reached.
3. 1 serving equals 2 tablespoons.
Title: Devil's Food Cake With Orange Frosting
Ingredients:
- 1/2 butter
- 3/4 dark brown sugar
- 1 1/2 eggs
- 3 all-purpose flour
- 2 baking soda
- 1 1/2 baking powder
- 1/4 sour cream
- 3/4 sugar
- 1 1/2 fresh lemon juice
- 2 orange, rind of
- 1/4
- 1
Instructions:
1. Preheat oven to 350°F Line two 9inch cake pans with waxed paper and grease. In a bowl, mix the cocoa and 3/4 cup boiling water until smooth. Set aside.
2. With an electric mixer, cream the butter and sugar until ight and fluffy. Add the eggs, one at a time, beating well.
3. When the cocoa mixture is lukewarm, stir into the butter mixture.
4. Sift together the flour, baking saoda and baking powder twice. Fold into the cocoa mixture in three batches, alternating with the sour cream.
5. Pour into the pans. Bake until the cakes pull away from the pan 30-35 minutes. Let stand for 15 minutes in pans, then remove from pans, cool on wire rack.
6. Thinly slice the orange rind strips. Blanch in boiling water, 1 minute.
7. For the frosting:
8. Place all ingredients in top of a double boiler or bowl set hot water. With electric mixer, beat until mixture holds soft peaks. Remove from heat and beat until thick enough to spread.
9. Sandwich the cake with frosting, then spread over the top and sides. Arrange rind on top.
Title: Minty-Wiches
Ingredients:
- 2/3 butter
- 1/2 sugar
- 1 egg
- 6 chocolate chips
- 1/4 light corn syrup
- 1 3/4 flour
- 2 baking soda
- 1/4 salt
- 50 -60 sugar
Instructions:
1. Preheat oven to 350 degrees.
2. Beat butter, sugar, and egg until fluffy.
3. Melt chocolate chips and corn syrup together. When cool, add to butter mixture.
4. Sift, flour, baking soda, and salt into the butter mixture. Mix well and chill dough for 2 hours.
5. Roll 1/4 t of dough into a ball in the palms of your hands. Roll in granulated sugar. Place an even number of dough balls about 2" apart on a cookie sheet at a time. Bake on an ungreased cookie sheet at 350 degrees for 10-12 minutes.
6. Quickly flip half of the cookies over on the baking sheet and top with half of an Andes mint candy. Now quickly flip the other half of the cookies on top of the candy forming a sandwich.
7. Refrigerate until set. Store in an airtight container or freeze to enjoy later.
Title: Apple and Pear Crisp
Ingredients:
- 2 golden delicious apples
- 2 bartlett pears
- 1/2 flour
- 1/4 brown sugar
- 4 butter
- 1 cinnamon
- 1/4 salt
Instructions:
1. Preheat oven to 350 degrees.
2. Peel, core and slice apples and pears.
3. Place pears and apples together in a large casserole.
4. Mix remaining ingredients together until it resembles coarse meal.
5. Sprinkle it on top of fruit.
6. Cook for 30 minutes, or until bubbling and cooked through.
7. Serve warm with ice cream.
Title: Berry Bliss Cake
Ingredients:
- 1 instant vanilla pudding
- 3/4 milk
- 1 1/2 Cool Whip Topping
- 1 fresh raspberry
- 1 fresh strawberries
- 1/2 blackberry
- 1
- 1/4
Instructions:
1. Beat pudding mix and milk with whisk 2 minutes. Stir in 1 cup Cool Whip. Combine berries; reserve 1/2 cup.
2. Cut cake into 3 layers, horizontally.
3. Brush cake layers with orange juice.
4. Stack cake layers on plate, filling each layer with half of the remaining berries and pudding mixture. Top with remaining Cool Whip and remaining berries. Refrigerate 4 hours.
5. Use a serrated knife to cut the chilled dessert into slices just before serving.
Title: Warm Chocolate Cakes
Ingredients:
- 3/4 butter
- 8 1/2 bittersweet chocolate
- 3 eggs
- 3 sugar
- 1/3 flour
- 1/2
Instructions:
1. Preheat oven to 425.
2. Butter and flour 6 small ramekins (I use Pam spray and flour).
3. In a double-boiler, melt butter and chocolate.
4. Meanwhile, whip eggs, egg yolks and sugar on high until fluffy (about 5-10 minutes).
5. Reduce speed to low and slowly add flour.
6. Add chocolate/butter mix.
7. Pour into ramekins.
8. Bake 7-8 minutes.
9. Remove from oven and cool 3-5 minutes.
10. Rub knife around and carefully invert onto plate.
11. Can serve with vanilla ice cream.
Title: Peanut Butter Chocolate Kiss Cups
Ingredients:
- 1/4 marshmallow creme
- 1/4 creamy peanut butter
- 1/2 vanilla
- 15 miniature phyllo cups
- 15
Instructions:
1. Combine peanut butter,vanilla and marshmallow creme in a bowl.
2. Mix until well blended.
3. Spoon approximately 1 1/2 tsp peanut butter mixture into the shell.
4. Place a kiss on top.
5. Enjoy!
Title: Marzipear S'more
Ingredients:
- 2 -4 graham cracker
- 1 marshmallows
- 1 pear
- 1
Instructions:
1. Arrange the marzipan chocolate cubes on half of the graham cracker and melt.
2. Roast the marshmallow.
3. Once chocolate has melted, remove the cracker from the heat source and add the pear slice.
4. Top with the roasted marshmallow and other half of the graham cracker.
Title: Rhubarb Cake
Ingredients:
- 1 rhubarb
- 1 sugar
- 1 water
- 1 eggs
- 1 sugar
- 1/3 flour
- 2 -3 butter
- 1/2
- 1/4
- 3
Instructions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease a 9 x 13 pan.
3. Layer 1:
4. Place rhubarb in pan and sprinkle Jell-O powder and sugar over it.
5. Shake it around good.
6. Layer 2:
7. Mix up cake mix, water, oil, and eggs.
8. Pour batter over top of rhubarb.
9. Layer 3:
10. In a bowl, mix sugar and flour.
11. Cut in butter with a pastry cutter until crumbly.
12. Sprinkle over cake batter.
13. Bake at 350 degrees Fahrenheit for at least 30 minutes. I baked mine longer as I was using frozen rhubarb, probably 45 minutes.
Title: Rice Kugel (Reis-Kugel)
Ingredients:
- 1/3 raisins
- 2 apples
- 1 egg
- 1 salt
- 1/2 granulated sugar
- 1 butter
- 6 granulated sugar
- 1
- 2
- 1
Instructions:
1. Preheat oven to 350ºF. Butter a deep baking dish; set aside.
2. Peel and shred apples. In a medium bowl, beat together egg, salt and 1/2 cup sugar. Stir in raisins, shredded apple, rice, 4 Tablespoons of the butter, jam and almonds.
3. Pour into buttered dish; dot with remaining 2 Tablespoons butter. Sprinkle with 1 Tablespoon sugar. Bake 40 minutes; serve hot.
Title: Meraner Cake
Ingredients:
- 200 sugar
- 1 salt
- 1 cinnamon
- 200 ground hazelnuts
- 150 dark chocolate
- 300 flour
- 1 baking powder
- 200 butter
- 4 margarine
- 250 eggs
Instructions:
1. Mix all ingredients briefly with a hand mixer until well mixed.
2. Pour into a well greased (use baking paper) 30cm long loaf pan.
3. Bake in a preheated 180C oven on the bottom shelf for 65 minutes.
Title: 7-Up Pound Cake
Ingredients:
- 1 1/2 butter
- 3 margarine
- 5 sugar
- 3 eggs
- 1 cake flour
- 3/4
Instructions:
1. Preheat oven to 300F and grease/flour a tube pan.
2. Cream butter and sugar together until light and fluffy.
3. Add eggs one at a time, beating after each one.
4. Add flour alternating with 7-Up; stir in lemon flavoring.
5. Bake in prepared pan until cake tests done, approximately an hour.